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Narrator:
Tonight on "MasterChef"...
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Halibut.
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00:00:07,341 --> 00:00:10,477
It's a Gordon Ramsay
master class...
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00:00:10,510 --> 00:00:13,947
The way Gordon's moving,
just like a surgeon at work.
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00:00:13,980 --> 00:00:16,950
- And only the sharpest home cooks...
- Damn it!
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- Looks like it's been mauled by a cat.
- ...will make the cut.
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This looks like trying
to clean a fish with an ax.
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Then, a shocking twist...
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00:00:23,723 --> 00:00:26,460
Two more talented cooks
will be leaving.
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00:00:26,493 --> 00:00:29,095
...shakes up
the MasterChef kitchen.
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00:00:29,128 --> 00:00:31,465
That will happen right now.
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Resync by TEDI for WEB.x264-CookieMonster
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( Music playing )
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Top 12! Yes!
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Emily: I'm in the top
12 of "MasterChef."
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I never envisioned
that this would happen.
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Welcome, everyone!
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Emily: Gordon's got five
aprons left, Aarón's got four,
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00:00:54,988 --> 00:00:56,656
and Joe's down to three aprons.
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But I'm ready for top 10,
I'm ready for top five.
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I'm ready to represent Joe
in the finale.
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How's everyone doing?
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- Doing all right, Chef.
- Good.
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All right, guys,
your next challenge
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00:01:05,231 --> 00:01:07,233
is what we call a skills test.
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- Oh!
- Tonight is all about one unique protein.
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A truly versatile protein.
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It can be broiled,
baked, or grilled.
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- I'll be right back.
- Oh, no.
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Chelsea: Where is he going?
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Aarón: Be worried.
It took four strong men
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just to tackle
that deadly beast.
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- Oh, no!
- ( laughs )
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- ( gasps )
- S.J.: Whoa!
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Shanika: What the hell?
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- Oh!
- What is that?
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Shanika: This is a big-ass fish.
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I have never seen a fish
this big in my entire life.
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I don't even know where the
hell they got that fish from.
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It looked like a dinosaur
or something, I don't know.
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- Look at it. Come on.
- Wow.
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Hundreds of dollars worth
of delicious,
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incredible, fresh halibut.
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- Wow.
- ( laughter )
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Tonight, each of you will
fillet an entire halibut,
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and portion it out evenly.
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This is a skill
I expect chefs in my kitchen
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to execute flawlessly.
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And now it's your turn
to master it,
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'cause I'm about
to show you how.
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- Yes!
- Okay?
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Watch carefully.
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Flat fish, one of the most
difficult fishes
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anywhere in the sea to fillet.
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First off, sharp knife.
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Halibut, it's got four fillets.
One, two, three, four.
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I'm gonna start the knife cut
from top of the head.
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Slice through.
Gently use the tip of the knife.
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Come down to the top,
and there's a line there
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that'll help guide
the center of the fillet.
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So, follow that line
to the tail,
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and then fingers down,
and then pry.
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Really important, make sure
you use the filleting knife.
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We need that flexibility
to go in and under.
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This really ensures
that you got a nice clean cut.
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Carefully slide the knife
across the bone.
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Hold the fillet down, off,
and let the knife do the work.
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- Oh, my God.
- And from there, fillet number one.
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- Oh, my God!
- Wow! Amazing.
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Again, find that bone,
then come through.
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Again hold the knife
nice and flat, pull back,
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- and bend that knife.
- Oh, my gosh.
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- Fillet number two.
- Oh, my God.
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Now, turn it over.
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See that little thin line there?
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That's the indication
where the actual middle bone is.
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Run your fingers down,
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and keep that knife
against the side of the bone.
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Just gently lift it up
and then off.
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- Again, clean.
- Oh, my gosh.
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A little bit more difficult,
this one,
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'cause it's so much thinner.
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Hardly any meat on
that tail part of the carcass.
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Carefully pull the fillet back.
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Bend the knife,
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and then back down and off.
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- Fillet number four.
- Wow.
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- Oh, my God!
- Carcass nice and clean.
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I literally want to see
no flesh on there.
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Wow.
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Watching Gordon Ramsay fillet
this fish is amazing.
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And then we start our portions.
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- One.
- I'm seeing how precise he is,
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00:04:04,343 --> 00:04:05,979
how much finesse he has.
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00:04:06,012 --> 00:04:08,682
If he was in my class,
he'd have an A plus.
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00:04:08,715 --> 00:04:11,417
I'm just hoping I can do it
as flawlessly as he can.
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00:04:11,450 --> 00:04:14,353
And there we have 16 fillets.
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But we're not done yet.
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- Mm.
- The cheek.
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And this is what we call
the sort of oyster.
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Out. Beautiful, majestic.
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The cheek.
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Oh, my gosh.
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And that is how a MasterChef
fillets a halibut.
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- ( Applause )
- Ready?
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- Yes, Chef.
- Yes, Chef.
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I have never been this close
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00:04:34,941 --> 00:04:36,175
to a halibut in my life,
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00:04:36,209 --> 00:04:38,745
but I have filleted fish before.
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I wanna show off my knife skills
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and show Gordon, my mentor,
that I can do this.
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You're gonna have
only 20 minutes
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to break down this halibut.
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00:04:49,488 --> 00:04:52,692
We want even portions,
and it needs to be as clean
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00:04:52,726 --> 00:04:55,394
and effortless
as Gordon's demonstration.
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00:04:55,428 --> 00:04:59,098
If it's not up to our standard,
you will have to cook again
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00:04:59,132 --> 00:05:00,767
in order to stay
in this competition.
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- Is that clear?
- All: Yes, Chef.
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Your 20 minutes starts...
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00:05:06,339 --> 00:05:07,874
...now.
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00:05:07,907 --> 00:05:09,575
- All right.
- Yeah.
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00:05:09,609 --> 00:05:11,144
Got some speed on, y'all.
Come on, let's go.
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00:05:12,646 --> 00:05:15,548
- Oh, yes!
- Oh, my goodness.
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00:05:15,581 --> 00:05:17,884
- Oh, my God.
- Ooh!
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Chelsea: This fish is huge.
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00:05:19,318 --> 00:05:21,320
I mean, this is
the largest protein
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I've ever got to butcher
in my life.
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00:05:23,857 --> 00:05:26,159
All of this pressure, it just
gives me so much anxiety.
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00:05:26,192 --> 00:05:28,161
- I'm freaking out.
- Gordon: Let's go.
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00:05:28,194 --> 00:05:30,329
This means so much to me
to get this right,
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00:05:30,363 --> 00:05:32,999
and I don't wanna mess it up
for my teacher, Aarón.
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00:05:33,032 --> 00:05:35,334
Gordon: Halibut, one of the most
precious jewels from the sea.
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Yeah, even now
at my restaurants,
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I let only my sous-chefs
actually fillet fish.
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00:05:39,839 --> 00:05:43,009
It's that important of a skill.
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00:05:43,042 --> 00:05:45,344
It's not a fish that's gonna
be shredded and cooked,
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00:05:45,378 --> 00:05:48,782
so the presentation and how precise
you are with the knife is key.
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00:05:48,815 --> 00:05:51,751
I can't find the-- the bone.
It's really hard.
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Joe: Guys, this is a very,
very difficult challenge.
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00:05:54,387 --> 00:05:57,156
- Can anyone actually get through
this perfectly? - Gordon: Yeah.
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00:05:57,190 --> 00:06:01,194
For me, the secret about this skills
test tonight is that level of care,
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the way you handle, the way you bend the
fillets, the way you bend the knife.
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00:06:03,797 --> 00:06:05,631
- You can't tear this. You can't
puncture it. - Aarón: Yeah.
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00:06:05,665 --> 00:06:08,434
You can't rip it. You gotta
let the knife do the work.
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00:06:08,467 --> 00:06:11,204
It's like an operation.
It's precision beyond belief,
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and you know the yield from all
those four fillets is crucial.
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00:06:14,407 --> 00:06:17,076
Whoo-wee. This is hard.
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Guys, five minutes gone,
15 minutes to go.
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( Panting )
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00:06:24,050 --> 00:06:25,719
I'm pretty nervous right now.
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You know, usually I have
a lot of confidence,
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00:06:27,520 --> 00:06:29,055
but I've never filleted a fish.
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I live in Iowa.
We don't get fresh halibut,
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so I gotta stay focused and--
And really get going on this.
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I feel like because I'm one
of the younger ones here,
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00:06:37,496 --> 00:06:39,733
I might be a little bit
underestimated in this competition.
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00:06:39,766 --> 00:06:43,369
I wanna show that I can really
come up with some great skills.
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00:06:43,402 --> 00:06:45,805
My dad's actually a butcher,
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so I've picked up
a couple things from him.
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I've never filleted a fish
this large,
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so I'm just taking my time
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and making sure these fillets
come out beautiful.
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( Sighs )
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00:06:54,948 --> 00:06:56,382
The type of fish that we eat,
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you know, in Louisville,
Kentucky, are catfish
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and redfish,
those type of things,
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00:07:00,286 --> 00:07:01,587
but never a flat fish.
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If I don't get this fish right,
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then I'm going
into the elimination test.
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I've been in elimination
over and over again,
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but I-- I just wanna rest
for a day.
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I would love to be
on the balcony.
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Gordon:
Just coming up to halfway.
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Ten minutes to go.
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We should have
our fillets off by now.
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Let's go.
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Damn it!
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I'm massacring this fish.
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Oh, come on.
I've filleted fish before,
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but I wouldn't say that it's
something that is in my wheelhouse
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or something that I am very,
very good at doing.
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Living in Wisconsin,
it's not an opportunity
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that I have a whole lot,
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is to cook and kill
and clean fish.
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So I'm down there in the trenches
with everybody else today, I think.
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Okay, focus, focus.
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So, some impressive
performances out there.
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Gordon: Yeah. Cesar.
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That guy's discipline
with a knife is extraordinary.
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There's still fish left
on the carcass.
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- ( Panting )
- Chelsea, just breathe.
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00:07:51,905 --> 00:07:53,439
- I'm trying.
- I know.
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00:07:53,472 --> 00:07:55,074
I know it's hard. Just breathe.
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00:07:55,108 --> 00:07:57,076
- Chelsea's freaking out.
- Yeah.
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00:07:57,110 --> 00:07:58,644
- Oh, what's wrong?
- Chelsea, I think she's just struggling
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00:07:58,677 --> 00:08:00,546
to get her head around
the size of this thing.
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00:08:00,579 --> 00:08:02,081
Come on, Chelsea,
you've got this.
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00:08:02,115 --> 00:08:04,884
- ( Groans )
- Three minutes. Let's go!
199
00:08:04,918 --> 00:08:06,652
You've got to start
portioning, guys.
200
00:08:06,685 --> 00:08:08,721
Speed up. Let's go.
201
00:08:08,754 --> 00:08:11,891
Come on, Gerron, you got this.
202
00:08:11,925 --> 00:08:14,928
- Joe: Emily's look very good.
- Emily's look wonderful.
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00:08:14,961 --> 00:08:16,462
Thing is,
will she finish in time?
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00:08:16,495 --> 00:08:17,496
She's got one more big fillet
to clean there.
205
00:08:17,530 --> 00:08:18,431
And she has to get the oyster.
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00:08:18,464 --> 00:08:19,799
Joe: Emily, hurry up.
207
00:08:19,833 --> 00:08:23,402
Oh, there's some
of the tail left.
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00:08:23,436 --> 00:08:26,505
We're looking
for perfection, precision,
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00:08:26,539 --> 00:08:28,141
technique, finesse!
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00:08:28,174 --> 00:08:29,442
Joe: Don't forget those oysters.
211
00:08:31,510 --> 00:08:33,246
Gordon: 30 seconds remaining!
212
00:08:33,279 --> 00:08:35,114
( Groans )
213
00:08:35,148 --> 00:08:36,649
Come on.
214
00:08:36,682 --> 00:08:39,252
Joe: Let's go, guys.
Come on, come on!
215
00:08:39,285 --> 00:08:40,786
Gordon: Let's go, guys.
216
00:08:40,820 --> 00:08:43,122
Oh, my God. They're too small.
217
00:08:43,156 --> 00:08:46,359
Ten, nine, eight,
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00:08:46,392 --> 00:08:49,162
seven, six, five,
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00:08:49,195 --> 00:08:51,965
four, three, two, one.
220
00:08:51,998 --> 00:08:53,266
And stop!
221
00:08:53,299 --> 00:08:56,002
Hands in the air, knives down.
222
00:09:01,307 --> 00:09:03,476
- Well done, all of you.
- ( exhales )
223
00:09:03,509 --> 00:09:06,545
That was a very difficult
skills challenge,
224
00:09:06,579 --> 00:09:08,681
breaking down an entire halibut.
225
00:09:08,714 --> 00:09:12,251
Let's take a much closer look.
226
00:09:16,522 --> 00:09:17,723
Cesar.
227
00:09:17,756 --> 00:09:19,525
Have you done this before?
228
00:09:19,558 --> 00:09:21,060
I've done it with smaller fish,
229
00:09:21,094 --> 00:09:22,661
but never something this size.
230
00:09:22,695 --> 00:09:26,365
This is a commanding
looking fish board.
231
00:09:26,399 --> 00:09:29,903
- Thank you.
- Let's check out your fish carcass.
232
00:09:29,936 --> 00:09:31,804
- Okay. Wow.
- Man!
233
00:09:31,837 --> 00:09:33,306
Everyone, take a look at this.
234
00:09:33,339 --> 00:09:35,808
This is a master class
in halibut filleting.
235
00:09:35,841 --> 00:09:37,310
It's perfect.
236
00:09:37,343 --> 00:09:38,912
It weighs nothing.
It's a feather.
237
00:09:38,945 --> 00:09:40,713
- Good job.
- Thank you, Joe.
238
00:09:40,746 --> 00:09:42,415
Good, good job.
239
00:09:42,448 --> 00:09:45,718
Okay, let's check out
the trimming bowls.
240
00:09:45,751 --> 00:09:49,855
You did leave some good
portions of fish.
241
00:09:49,889 --> 00:09:51,724
How many portions did you get?
Two, four, six, eight,
242
00:09:51,757 --> 00:09:53,059
10, 12, 20?
243
00:09:53,092 --> 00:09:55,328
Plus the cheek. Nice portions.
244
00:09:55,361 --> 00:09:56,930
Very consistent. I'm impressed.
245
00:09:56,963 --> 00:09:59,665
Aarón certainly has himself
an excellent student in you.
246
00:09:59,698 --> 00:10:01,935
- Good job, Cesar. Very good.
- Thank you, Joe.
247
00:10:05,104 --> 00:10:06,906
- Samantha.
- Chef.
248
00:10:06,940 --> 00:10:08,241
Let's have a look
at the carcass first.
249
00:10:08,274 --> 00:10:10,509
Um, it was really difficult.
250
00:10:10,543 --> 00:10:12,178
Not very good visually there.
251
00:10:12,211 --> 00:10:13,947
This here starts to identify
252
00:10:13,980 --> 00:10:15,548
that you were ragged
with the knife.
253
00:10:15,581 --> 00:10:17,716
- It's all flaky.
- Yeah.
254
00:10:17,750 --> 00:10:22,855
And a lot of fish
left on the carcass.
255
00:10:22,888 --> 00:10:25,124
- And what happened here?
- I didn't get to those.
256
00:10:25,158 --> 00:10:26,192
- Dear, oh, dear.
- That one's just ripped.
257
00:10:26,225 --> 00:10:28,928
It's absolutely awful.
258
00:10:28,962 --> 00:10:30,629
Looks like it's been
mauled by a cat.
259
00:10:30,663 --> 00:10:33,699
- Yeah.
- Hole through there as well.
260
00:10:33,732 --> 00:10:35,801
Sloppy knife work,
big disappointment.
261
00:10:35,834 --> 00:10:37,703
Trimmings.
262
00:10:37,736 --> 00:10:39,105
Here's the other issue.
263
00:10:39,138 --> 00:10:41,474
Look how much fish
is left on that skin.
264
00:10:41,507 --> 00:10:42,908
Look how thick that is.
265
00:10:44,343 --> 00:10:46,379
Portion-wise, little bit jagged.
266
00:10:46,412 --> 00:10:48,814
Little gash at the end.
And look how thin that is,
267
00:10:48,847 --> 00:10:50,383
because half this flesh
268
00:10:50,416 --> 00:10:51,717
from the fish is
left on the skin.
269
00:10:51,750 --> 00:10:53,419
- Yeah.
- Not good.
270
00:10:53,452 --> 00:10:55,021
Sorry, Chef.
271
00:10:57,356 --> 00:10:59,758
- Chelsea.
- Hi.
272
00:10:59,792 --> 00:11:01,427
You have one of my aprons.
273
00:11:01,460 --> 00:11:04,063
So, you looked
extremely flustered.
274
00:11:04,097 --> 00:11:05,664
Yeah, I was overwhelmed.
275
00:11:05,698 --> 00:11:07,400
I just really wanted
to do a good job,
276
00:11:07,433 --> 00:11:09,435
and I knew that I had left
some fish on the carcass.
277
00:11:09,468 --> 00:11:11,170
I was very disappointed
in myself.
278
00:11:11,204 --> 00:11:13,973
All right, let's take a
look at the carcass.
279
00:11:14,007 --> 00:11:16,842
( Sighs )
280
00:11:16,875 --> 00:11:20,179
Let me tell you, your demeanor
during that skills test
281
00:11:20,213 --> 00:11:22,315
does not necessarily show up
on the carcass.
282
00:11:22,348 --> 00:11:23,682
You did a pretty decent job.
283
00:11:23,716 --> 00:11:25,484
A couple bits here
that are left over,
284
00:11:25,518 --> 00:11:27,453
but as far as the center part,
it's good.
285
00:11:27,486 --> 00:11:30,289
- Okay.
- All right, let's look at the trimmings.
286
00:11:32,225 --> 00:11:33,792
Yeah, here's where
I think you struggled.
287
00:11:33,826 --> 00:11:36,795
You took off a lot
of really usable parts.
288
00:11:36,829 --> 00:11:40,099
You probably have two more
portions of meat in there.
289
00:11:40,133 --> 00:11:42,535
- Okay.
- Considering all of those miscues,
290
00:11:42,568 --> 00:11:44,703
there are some very beautiful
portions here,
291
00:11:44,737 --> 00:11:46,339
and you got the cheek.
292
00:11:46,372 --> 00:11:47,806
Look, Chelsea, you gotta
293
00:11:47,840 --> 00:11:49,642
really take care of
that confidence level,
294
00:11:49,675 --> 00:11:53,212
'cause that shows up
in all of your performance.
295
00:11:53,246 --> 00:11:55,214
So, please, harness that anxiety
296
00:11:55,248 --> 00:11:57,883
- and turn it into motivation, strength.
- Okay.
297
00:11:57,916 --> 00:12:00,886
- Okay.
- It's not perfect, but good job.
298
00:12:03,522 --> 00:12:05,824
- Shanika.
- Yes, Chef.
299
00:12:05,858 --> 00:12:08,194
Let's take a look here
at the trimmings, shall we?
300
00:12:08,227 --> 00:12:09,895
Oh, Lord.
301
00:12:09,928 --> 00:12:11,864
Shanika, that's
not even one portion.
302
00:12:11,897 --> 00:12:13,966
It's like two or three.
303
00:12:13,999 --> 00:12:15,534
Hearing the feedback,
304
00:12:15,568 --> 00:12:17,036
I'm a little nervous as
they're walking around.
305
00:12:17,070 --> 00:12:18,504
They are judging critically.
306
00:12:18,537 --> 00:12:20,406
Farhan, this is a disaster.
307
00:12:20,439 --> 00:12:22,408
You've left half the fish
on there. Not good.
308
00:12:22,441 --> 00:12:24,177
S.J., there's some
obvious gashes,
309
00:12:24,210 --> 00:12:25,844
and quite a fair amount of meat.
310
00:12:25,878 --> 00:12:27,880
You know that's not
what we're looking for.
311
00:12:27,913 --> 00:12:29,515
They are not letting
anything slide.
312
00:12:29,548 --> 00:12:31,650
Gerron, what you did is
you took a beautiful fish
313
00:12:31,684 --> 00:12:34,487
and you made, effectively,
fish sticks.
314
00:12:34,520 --> 00:12:36,689
- Sad.
- If you were hacking away at that fish
315
00:12:36,722 --> 00:12:38,691
or your cuts aren't concise...
316
00:12:38,724 --> 00:12:40,926
Bowen, not good. Okay?
317
00:12:40,959 --> 00:12:42,261
...they're gonna
call you out on it.
318
00:12:42,295 --> 00:12:44,397
Julia, look how much fish
319
00:12:44,430 --> 00:12:46,999
is left on the carcass there.
It's shocking.
320
00:12:47,032 --> 00:12:49,735
Taylor, you missed
the whole tail portion there.
321
00:12:49,768 --> 00:12:52,671
- Too bad.
- So I'm just going over in my head
322
00:12:52,705 --> 00:12:54,873
what could I have done differently
or what could I have done better.
323
00:12:54,907 --> 00:12:56,575
- I'm worried.
- Emily.
324
00:12:56,609 --> 00:12:58,277
- Yes, Chef.
- How was that challenge for you
325
00:12:58,311 --> 00:13:00,346
- on a scale of one to 10?
- Probably a seven or eight.
326
00:13:00,379 --> 00:13:02,381
So, just visually,
looking at the carcass,
327
00:13:02,415 --> 00:13:05,251
it is as good as Cesar's.
328
00:13:05,284 --> 00:13:07,553
Immaculately done.
Let's have a look.
329
00:13:07,586 --> 00:13:09,555
Nice clean bones going
all the way through there,
330
00:13:09,588 --> 00:13:11,023
and also, it's not hacked.
331
00:13:11,056 --> 00:13:13,726
Really good. Nice and light.
332
00:13:13,759 --> 00:13:15,561
Bowl of trimmings.
333
00:13:17,596 --> 00:13:19,398
Skin, perfect.
334
00:13:19,432 --> 00:13:20,733
These are like feathers.
335
00:13:20,766 --> 00:13:21,967
Joe: Wow. Good job.
336
00:13:22,000 --> 00:13:23,802
Portion-wise,
they look beautiful.
337
00:13:23,836 --> 00:13:25,771
Textbook. You've
nailed it, young lady.
338
00:13:25,804 --> 00:13:27,406
- Great job.
- Thank you.
339
00:13:27,440 --> 00:13:28,874
Emily, you can add
"fishmonger" to the resume.
340
00:13:28,907 --> 00:13:30,676
- I will.
- Gordon: Great job.
341
00:13:31,844 --> 00:13:34,079
- Okay, Ashley.
- Hi, Joe.
342
00:13:34,113 --> 00:13:35,814
What was the hardest part
of it for you?
343
00:13:35,848 --> 00:13:37,883
I just didn't wanna hack it up.
344
00:13:37,916 --> 00:13:39,818
I really wanted to just
take my time
345
00:13:39,852 --> 00:13:41,086
and at least get
as much meat off,
346
00:13:41,120 --> 00:13:42,488
like a really smooth fillet.
347
00:13:42,521 --> 00:13:44,423
I mean, this is the most
fundamental cut of all,
348
00:13:44,457 --> 00:13:46,292
and you just totally missed it.
349
00:13:46,325 --> 00:13:48,161
- There's six ounces of meat there.
- More.
350
00:13:48,194 --> 00:13:49,895
That's a-- that's a shame.
351
00:13:49,928 --> 00:13:53,666
- It is.
- Right back there.
352
00:13:53,699 --> 00:13:56,034
Let's see,
what do we got in here?
353
00:13:57,303 --> 00:13:59,071
Where-- where--
354
00:13:59,104 --> 00:14:00,606
Missing something.
355
00:14:00,639 --> 00:14:02,441
Where's the skin that you
took off the fillets?
356
00:14:02,475 --> 00:14:05,644
I didn't get the skin
off the fillets.
357
00:14:05,678 --> 00:14:07,513
Wait a second.
358
00:14:07,546 --> 00:14:09,648
Yeah.
359
00:14:09,682 --> 00:14:14,453
Did you just not even listen
to what we asked you to do?
360
00:14:20,693 --> 00:14:23,162
Wait a second.
361
00:14:25,531 --> 00:14:28,901
Did you just not even listen
to what we asked you to do?
362
00:14:30,669 --> 00:14:33,639
I wanted to make sure
I got portions on there and--
363
00:14:33,672 --> 00:14:36,309
You gave us eight portions.
They're all unusable.
364
00:14:36,342 --> 00:14:38,944
You just took a fish that's
worth several hundred dollars
365
00:14:38,977 --> 00:14:40,879
and destroyed it and did
not give us one portion.
366
00:14:40,913 --> 00:14:43,682
- Zero.
- ( sighs )
367
00:14:43,716 --> 00:14:46,018
That's a-- that's a shame.
Extremely disappointing.
368
00:14:46,051 --> 00:14:47,353
I thought you were
a better student.
369
00:14:47,386 --> 00:14:50,689
You are in trouble.
370
00:14:50,723 --> 00:14:52,325
Gordon: What a shame.
371
00:14:52,358 --> 00:14:54,360
I'm crushed on the inside.
372
00:14:54,393 --> 00:14:59,064
I've let the judges down,
especially Gordon, my mentor.
373
00:14:59,097 --> 00:15:00,799
All of you, walk down
to the front, please.
374
00:15:00,833 --> 00:15:03,636
Ashley: And to feel
like I disappointed him
375
00:15:03,669 --> 00:15:05,404
is heartbreaking.
376
00:15:05,438 --> 00:15:07,172
Tough challenge tonight,
377
00:15:07,206 --> 00:15:10,142
but some of you did us proud,
let's get that right.
378
00:15:10,175 --> 00:15:12,077
You actually paid attention,
379
00:15:12,110 --> 00:15:15,381
and being able to learn
a lesson quickly is critical
380
00:15:15,414 --> 00:15:17,650
if you wanna become
America's next MasterChef.
381
00:15:17,683 --> 00:15:21,254
As your mentors, that is an essential
talent that we are looking for.
382
00:15:21,287 --> 00:15:24,089
Aarón: There are two of you that
did not just do a good job,
383
00:15:24,122 --> 00:15:25,724
but did an exceptional job.
384
00:15:27,693 --> 00:15:30,263
Emily.
385
00:15:30,296 --> 00:15:31,464
Cesar.
386
00:15:33,466 --> 00:15:36,269
Emily, Cesar,
great job, you two.
387
00:15:36,302 --> 00:15:37,403
You're safe from elimination.
388
00:15:37,436 --> 00:15:38,871
Please, head up to the balcony.
389
00:15:38,904 --> 00:15:41,674
Thank you.
390
00:15:41,707 --> 00:15:43,942
My heart is swelling with pride.
391
00:15:43,976 --> 00:15:45,878
The judges' critiques
just validated
392
00:15:45,911 --> 00:15:47,880
that confidence in myself.
393
00:15:47,913 --> 00:15:49,848
I hope I make Chef Aarón proud,
394
00:15:49,882 --> 00:15:51,617
and I'm just happy
to have another opportunity
395
00:15:51,650 --> 00:15:53,952
to prove
that I'm meant to be here.
396
00:15:53,986 --> 00:15:57,890
Now, you 10,
you'll all be cooking
397
00:15:57,923 --> 00:16:00,426
in tonight's elimination test.
398
00:16:02,328 --> 00:16:04,530
But now,
with this next challenge,
399
00:16:04,563 --> 00:16:08,367
you've got a chance
to redeem yourselves.
400
00:16:08,401 --> 00:16:10,269
And guess what you'll be
cooking with tonight?
401
00:16:10,303 --> 00:16:11,537
All: Halibut.
402
00:16:11,570 --> 00:16:12,805
Joe: That's right.
403
00:16:12,838 --> 00:16:15,808
Halibut is an incredible
fish to work with.
404
00:16:15,841 --> 00:16:19,912
It's flaky, and dense,
yet delicate.
405
00:16:19,945 --> 00:16:22,281
Uses for halibut are endless.
406
00:16:22,315 --> 00:16:25,284
- For sure. - Now tonight, we
want you to take that halibut
407
00:16:25,318 --> 00:16:28,120
that you worked with earlier
and transform that
408
00:16:28,153 --> 00:16:31,590
into an incredible
"MasterChef" -worthy dish.
409
00:16:31,624 --> 00:16:35,794
We are giving you total freedom
to make anything you want
410
00:16:35,828 --> 00:16:40,633
as long as you make that halibut
the star of your dish.
411
00:16:40,666 --> 00:16:42,100
All: Yes, Chef.
412
00:16:42,134 --> 00:16:45,170
You have access
to the most amazing pantry.
413
00:16:45,203 --> 00:16:49,274
Alongside that, you've got the best
equipment any chef can dream of--
414
00:16:49,308 --> 00:16:52,678
Viking stoves that are
a dream to work and cook on.
415
00:16:52,711 --> 00:16:54,146
Use it to your advantage.
416
00:16:54,179 --> 00:16:55,948
All: Yes, Chef.
417
00:16:55,981 --> 00:16:59,618
A reminder, at least one of you
will be going home tonight.
418
00:16:59,652 --> 00:17:01,787
You have 45 minutes
on the clock.
419
00:17:01,820 --> 00:17:05,458
Your 45 minutes start...
420
00:17:06,859 --> 00:17:08,026
- ...now.
- Come on.
421
00:17:08,060 --> 00:17:09,762
- Come on, guys!
- Go, go, go!
422
00:17:09,795 --> 00:17:11,697
- Emily: Go!
- Cesar: Run!
423
00:17:11,730 --> 00:17:13,366
Holy--
424
00:17:13,399 --> 00:17:14,800
Right behind you.
425
00:17:14,833 --> 00:17:17,002
( Muttering )
426
00:17:17,035 --> 00:17:18,270
Nutmeg, nutmeg.
427
00:17:18,303 --> 00:17:19,505
Where are the carrots?
428
00:17:19,538 --> 00:17:22,040
Are there carrots anywhere?
429
00:17:22,074 --> 00:17:24,109
This is my chance to redeem
myself for my fillet,
430
00:17:24,142 --> 00:17:26,379
and I need to show the judges
431
00:17:26,412 --> 00:17:28,146
that I have a lot more
in my repertoire.
432
00:17:28,180 --> 00:17:30,516
Soy sauce.
433
00:17:30,549 --> 00:17:32,718
So tonight I'm making
a grilled halibut
434
00:17:32,751 --> 00:17:34,620
over roasted Brussels sprouts
and asparagus,
435
00:17:34,653 --> 00:17:38,156
carrot and ginger purée,
with an Asian sauce.
436
00:17:40,759 --> 00:17:41,994
Gordon: Let's go! Please!
437
00:17:42,027 --> 00:17:44,196
Go, guys.
Hustle, hustle, hustle.
438
00:17:44,229 --> 00:17:46,465
- Emily: You got this, guys.
- Gordon: Let's go!
439
00:17:46,499 --> 00:17:47,700
Look at Farhan. Oh, my God.
440
00:17:47,733 --> 00:17:49,868
He took the entire
spice cabinet.
441
00:17:49,902 --> 00:17:51,537
He's the OG spice boy.
442
00:17:51,570 --> 00:17:54,206
So, that was probably
the most difficult skill test
443
00:17:54,239 --> 00:17:57,142
we ever presented
to "MasterChef" contestants.
444
00:17:57,175 --> 00:17:59,578
- I don't know what to do.
- Joe: What's interesting is
445
00:17:59,612 --> 00:18:01,046
they're gonna have to cook
446
00:18:01,079 --> 00:18:02,681
with what they left
on the board,
447
00:18:02,715 --> 00:18:05,384
so they're gonna have to deal
with the results
448
00:18:05,418 --> 00:18:07,420
- of their filleting skills.
- That looks good.
449
00:18:07,453 --> 00:18:11,023
Which is a challenge, because not
everyone got the perfect fillets.
450
00:18:11,056 --> 00:18:13,158
Cesar: I wonder if she's gonna
take the skin off or not.
451
00:18:13,191 --> 00:18:14,393
She better.
452
00:18:14,427 --> 00:18:16,028
The top ten is
around the corner,
453
00:18:16,061 --> 00:18:17,996
so tonight, we wanna see
finesse on the plate.
454
00:18:18,030 --> 00:18:20,999
We wanna see some of those magical
ingredients from that pantry
455
00:18:21,033 --> 00:18:24,069
utilized across
this incredible halibut.
456
00:18:24,102 --> 00:18:25,337
Perfect.
457
00:18:25,370 --> 00:18:26,872
I wanna see big, bold flavors.
458
00:18:26,905 --> 00:18:29,542
I wanna see creativity.
I wanna see spice.
459
00:18:29,575 --> 00:18:30,876
Tastes good.
460
00:18:30,909 --> 00:18:32,945
Joe: This is a restaurant
quality protein.
461
00:18:32,978 --> 00:18:34,513
This is not a kind of fish you
cook at home every night.
462
00:18:34,547 --> 00:18:37,416
I wanna see these home cooks
take this halibut
463
00:18:37,450 --> 00:18:40,719
and put it on a plate that
I can sell for 40 or 50 bucks.
464
00:18:40,753 --> 00:18:43,556
Yep. Just over 35 minutes to go.
465
00:18:47,259 --> 00:18:49,428
- What's Sam doing?
- She's working with, like, mushrooms.
466
00:18:49,462 --> 00:18:52,264
Today I'm going to be doing
a pan-seared halibut
467
00:18:52,297 --> 00:18:54,567
on top of a mushroom risotto,
468
00:18:54,600 --> 00:18:56,869
with a sun-dried tomato pesto.
469
00:18:56,902 --> 00:18:59,438
I have no experience
cooking with halibut,
470
00:18:59,472 --> 00:19:01,373
but I've been doing my studying,
I've been doing research,
471
00:19:01,406 --> 00:19:04,242
so hopefully I can knock
this one out of the park.
472
00:19:04,276 --> 00:19:07,079
- Samantha's doing a risotto.
- Ooh!
473
00:19:07,112 --> 00:19:11,650
I am making a pan-seared halibut
with a fennel salad.
474
00:19:11,684 --> 00:19:13,151
It's gonna have
a brown butter vinaigrette,
475
00:19:13,185 --> 00:19:14,753
and then I'm gonna do
an avocado purée.
476
00:19:14,787 --> 00:19:16,388
And I have to prove myself today
477
00:19:16,421 --> 00:19:18,757
because I totally
massacred that fish,
478
00:19:18,791 --> 00:19:21,359
and I am more disappointed in myself
probably than the judges are.
479
00:19:23,161 --> 00:19:24,563
Aarón:
Let's go, Gerron. Come on.
480
00:19:24,597 --> 00:19:26,398
I'm making a pan-seared halibut
481
00:19:26,431 --> 00:19:29,768
with white sweet potatoes,
spinach, and onions.
482
00:19:29,802 --> 00:19:32,070
I'm making this dish
because I love sweet potatoes.
483
00:19:32,104 --> 00:19:33,772
They're my absolute favorite,
484
00:19:33,806 --> 00:19:35,908
but I've never
had halibut before,
485
00:19:35,941 --> 00:19:37,843
so I'm just hoping that those
flavors go good all together.
486
00:19:37,876 --> 00:19:40,012
Keep hustling, Gerron. Whoo!
487
00:19:41,614 --> 00:19:42,915
Good hustle, Chelsea.
488
00:19:42,948 --> 00:19:44,449
Chelsea.
489
00:19:44,483 --> 00:19:45,918
- Yes, Chef.
- What's the dish?
490
00:19:45,951 --> 00:19:48,120
So I'm gonna do a kind of
Thai-inspired dish,
491
00:19:48,153 --> 00:19:50,355
since I've got
to travel to Thailand.
492
00:19:50,388 --> 00:19:52,424
And I'm going to do
a Thai red curry
493
00:19:52,457 --> 00:19:54,793
with, like, a cucumber yogurt
to lighten it up,
494
00:19:54,827 --> 00:19:56,995
'cause I want it to be spicy,
with bok choy,
495
00:19:57,029 --> 00:19:59,164
and, of course, a pan-seared,
beautiful halibut.
496
00:19:59,197 --> 00:20:01,767
Now, that wasn't
the perfect butchering.
497
00:20:01,800 --> 00:20:04,436
- I was expecting more of you. - I'm very
disappointed that I let my nerves get me
498
00:20:04,469 --> 00:20:06,639
and I am not gonna let
that happen again.
499
00:20:06,672 --> 00:20:09,274
- Let's hope you come back strong with
this dish. Right? - Yes, absolutely.
500
00:20:09,307 --> 00:20:10,543
I'm definitely gonna
make up for this.
501
00:20:10,576 --> 00:20:12,545
- 100%, Chef.
- Good luck.
502
00:20:16,081 --> 00:20:18,951
All right, Farhan.
So what's the dish?
503
00:20:18,984 --> 00:20:21,219
I'm making cauliflower couscous
with an herb roasted halibut.
504
00:20:21,253 --> 00:20:23,488
You're using the carcass. Amen.
You're making a stock?
505
00:20:23,522 --> 00:20:24,823
- Yes.
- Thank God. What's in the stock?
506
00:20:24,857 --> 00:20:26,391
So, it's fennel, lime leaves,
507
00:20:26,424 --> 00:20:28,326
cipollini onion, chile de arbol,
508
00:20:28,360 --> 00:20:29,728
I guess the spine of the fish
509
00:20:29,762 --> 00:20:31,296
to make sure I got some
nice fattiness from it.
510
00:20:31,329 --> 00:20:33,599
( Coughs )
511
00:20:34,700 --> 00:20:36,501
This sauce, all I taste is heat.
512
00:20:36,535 --> 00:20:39,304
Taste that sauce. You tell
me what the problem is.
513
00:20:39,337 --> 00:20:41,574
- It's really spicy right now.
- It's really spicy.
514
00:20:41,607 --> 00:20:43,976
Everything that's a problem with you
in this kitchen is in that sauce.
515
00:20:44,009 --> 00:20:45,310
You're just so over-spiced.
516
00:20:45,343 --> 00:20:47,012
Season it right now properly.
517
00:20:47,045 --> 00:20:48,513
Otherwise, guess
where you're going.
518
00:20:48,547 --> 00:20:49,748
Home.
519
00:20:55,520 --> 00:20:57,389
Taste that sauce. You tell
me what the problem is.
520
00:20:57,422 --> 00:20:59,692
- It's really spicy right now.
- It's really spicy.
521
00:20:59,725 --> 00:21:02,260
Everything that's a problem with you
in this kitchen is in that sauce.
522
00:21:02,294 --> 00:21:04,029
- Okay.
- You're just so over-spiced.
523
00:21:04,062 --> 00:21:05,698
Season it right now properly.
524
00:21:05,731 --> 00:21:07,199
Otherwise, guess
where you're going.
525
00:21:07,232 --> 00:21:09,868
Home. Heard.
526
00:21:11,704 --> 00:21:14,506
- Right, S.J. Tell me about the dish.
- Yes, Chef.
527
00:21:14,539 --> 00:21:17,242
- What are you doing? - I'm going
to be doing a pan-seared halibut
528
00:21:17,275 --> 00:21:19,411
with a Parisian gnocchi,
pickled pear salad,
529
00:21:19,444 --> 00:21:20,846
and a pancetta leek cream sauce.
530
00:21:20,879 --> 00:21:23,081
- You're making gnocchi.
- Yes, Chef.
531
00:21:23,115 --> 00:21:25,250
Potato-based, flour-based?
532
00:21:25,283 --> 00:21:27,620
- Flour-based.
- Wow. I mean, it sounds super complicated.
533
00:21:27,653 --> 00:21:31,089
Absolutely. You know, I'm really doing
my best to really go out there,
534
00:21:31,123 --> 00:21:33,358
because I know lately I've been
playing it fairly safe,
535
00:21:33,391 --> 00:21:36,361
and I really don't wanna be sent home
because I didn't really try my best.
536
00:21:36,394 --> 00:21:39,097
But, you know, I'm confident. You know I
got into this competition by cooking fish,
537
00:21:39,131 --> 00:21:41,133
so I think I can do it
one more time.
538
00:21:41,166 --> 00:21:43,602
Yeah, I gave you that apron
and I believe in you.
539
00:21:43,636 --> 00:21:46,772
- Good luck. Taste everything, yes?
- Yes, Chef.
540
00:21:46,805 --> 00:21:49,574
Let's do this.
541
00:21:49,608 --> 00:21:51,243
All right, so, Ashley,
talk to me about your dish.
542
00:21:51,276 --> 00:21:53,411
I lived in France for a year,
543
00:21:53,445 --> 00:21:55,614
so I am going
for those French memories.
544
00:21:55,648 --> 00:21:57,315
I have my Parisian
gnocchi batter,
545
00:21:57,349 --> 00:22:01,720
and then I am going to pan-sear
the halibut and some spinach.
546
00:22:01,754 --> 00:22:03,822
Ashley, you've had some issues
with time management.
547
00:22:03,856 --> 00:22:06,491
- Okay? So I need you to really step up
- Yes, Chef.
548
00:22:06,524 --> 00:22:08,093
And segment all the steps
of your dish.
549
00:22:08,126 --> 00:22:09,427
- Okay?
- Heard, Chef.
550
00:22:09,461 --> 00:22:11,096
- All right.
- I'm so excited
551
00:22:11,129 --> 00:22:13,632
- to see these Parisian gnocchi.
- Yeah.
552
00:22:13,666 --> 00:22:16,134
The pâte à choux dough is so
easy, and that's so much quicker
553
00:22:16,168 --> 00:22:17,502
- than cooking potatoes.
- Right.
554
00:22:17,535 --> 00:22:20,706
Four minutes remaining.
555
00:22:22,374 --> 00:22:24,609
It's starting to get hot
in here.
556
00:22:24,643 --> 00:22:26,611
Samantha, the youngest,
wearing my pin.
557
00:22:26,645 --> 00:22:28,446
She's making a wild
mushroom risotto.
558
00:22:28,480 --> 00:22:31,083
Joe: One of the few fish that
can take mushrooms is halibut.
559
00:22:31,116 --> 00:22:33,986
- There you go. - One of the smartest
dishes I've heard. Super ambitious.
560
00:22:34,019 --> 00:22:36,021
I hope she can get it done.
561
00:22:37,890 --> 00:22:40,292
- No! It broke.
- So, Chelsea I'm really worried about,
562
00:22:40,325 --> 00:22:43,295
because she's doing
an Asian style curry,
563
00:22:43,328 --> 00:22:45,163
she's making a broth,
564
00:22:45,197 --> 00:22:47,800
but then she's doing, like,
a cucumber cooling down raita.
565
00:22:47,833 --> 00:22:50,035
But you don't put yogurt
into a broth.
566
00:22:50,068 --> 00:22:51,970
- Absolutely.
- So, a little bit strange.
567
00:22:52,004 --> 00:22:53,205
It doesn't sound right.
568
00:22:53,238 --> 00:22:55,007
Aarón: She's wearing my apron.
569
00:22:55,040 --> 00:22:57,042
- I'm really concerned.
- Oh, no, no, no. None of that.
570
00:22:57,075 --> 00:22:59,678
Two minutes to go. Come on.
571
00:22:59,712 --> 00:23:02,447
Fish needs to be frying now.
572
00:23:02,480 --> 00:23:05,517
Gordon: Why does Ashley leave it
all to the last minute again?
573
00:23:05,550 --> 00:23:07,552
Last hustle, guys.
574
00:23:09,354 --> 00:23:11,957
- Aarón: Let's go!
- 60 seconds to go.
575
00:23:11,990 --> 00:23:14,893
- Oh, my gosh.
- Ashley, plate!
576
00:23:14,927 --> 00:23:16,228
Okay.
577
00:23:16,261 --> 00:23:18,063
Cesar: Oh, man, this
is so nerve-racking.
578
00:23:18,096 --> 00:23:21,066
- Gordon: 15 seconds remaining.
- Oh, my God.
579
00:23:23,501 --> 00:23:27,139
- Joe: 10 seconds. 10 seconds.
- Judges: Ten, nine, eight,
580
00:23:27,172 --> 00:23:30,876
seven, six, five, four,
581
00:23:30,909 --> 00:23:33,645
three, two, one.
582
00:23:33,678 --> 00:23:35,513
- Gordon: Stop!
- Aarón: That's it. Hands in the air.
583
00:23:35,547 --> 00:23:38,350
- Wow!
- Holy schnikes!
584
00:23:39,952 --> 00:23:42,520
Now, that was a very,
very difficult challenge,
585
00:23:42,554 --> 00:23:45,991
cooking with halibut.
586
00:23:46,024 --> 00:23:50,062
A reminder, at least one of you
will be going home tonight.
587
00:23:50,095 --> 00:23:53,866
Right. First up, Samantha,
please. Thank you.
588
00:23:53,899 --> 00:23:56,068
Samantha: This is my first
time cooking halibut,
589
00:23:56,101 --> 00:23:58,336
and I feel like I cooked it
really well.
590
00:23:58,370 --> 00:23:59,938
I'm proud of the color.
591
00:23:59,972 --> 00:24:02,841
It's got a nice crispy exterior,
592
00:24:02,875 --> 00:24:05,377
and hopefully
this will show the judges
593
00:24:05,410 --> 00:24:07,712
that I am deserving
of that top 10 title.
594
00:24:09,647 --> 00:24:13,185
Samantha, describe
the dish, please.
595
00:24:13,218 --> 00:24:15,788
So, today I have
a pan-seared halibut
596
00:24:15,821 --> 00:24:18,356
topped with a sun-dried
tomato pesto
597
00:24:18,390 --> 00:24:21,026
on a bed of mushroom risotto.
598
00:24:21,059 --> 00:24:24,029
- Why risotto?
- Risotto's supposed to be creamy,
599
00:24:24,062 --> 00:24:25,597
and there's kind of
a buttery feel to it,
600
00:24:25,630 --> 00:24:27,800
and I thought that would
pair well with the halibut.
601
00:24:27,833 --> 00:24:30,435
When you look at that risotto,
what does it tell you?
602
00:24:32,304 --> 00:24:33,571
It's undercooked.
603
00:24:33,605 --> 00:24:35,941
When that center
of that arborio rice
604
00:24:35,974 --> 00:24:39,044
is still bright white, it's
like a filling in your tooth.
605
00:24:39,077 --> 00:24:41,613
It's gonna be crunchy
as anything.
606
00:24:41,646 --> 00:24:44,649
But, fish,
you seared it beautifully.
607
00:24:44,682 --> 00:24:46,151
- Really beautiful sear on there.
- Thank you.
608
00:24:46,184 --> 00:24:47,820
What's in the pesto?
609
00:24:47,853 --> 00:24:50,923
It is sun-dried tomatoes,
olive oil,
610
00:24:50,956 --> 00:24:53,425
some toasted pine nuts,
and some basil.
611
00:24:53,458 --> 00:24:57,229
So, the pesto's way too rich
and oily.
612
00:24:57,262 --> 00:25:00,065
- Okay.
- And it sort of macerates the fish
613
00:25:00,098 --> 00:25:02,134
in a way that it sort of
damages the taste.
614
00:25:04,336 --> 00:25:06,604
I fight for you every night
in this kitchen,
615
00:25:06,638 --> 00:25:10,775
but I'm worried because
that risotto is undercooked.
616
00:25:10,809 --> 00:25:13,145
Sorry, Chef.
617
00:25:20,718 --> 00:25:22,955
You know, I think there's
way too much pesto.
618
00:25:22,988 --> 00:25:25,590
It's a very aggressive seasoning
with such a delicate fish.
619
00:25:25,623 --> 00:25:28,793
It needs acid, it needs herbs.
620
00:25:28,827 --> 00:25:31,463
I do like the idea of a risotto.
621
00:25:31,496 --> 00:25:34,933
I think maybe with pumpkin or squash,
you would've had a home run.
622
00:25:34,967 --> 00:25:36,434
There's just many
different directions
623
00:25:36,468 --> 00:25:37,769
that weren't taken on this dish.
624
00:25:37,802 --> 00:25:39,037
- Mm-hmm.
- I'm sorry.
625
00:25:39,071 --> 00:25:41,173
Ouch.
626
00:25:41,206 --> 00:25:43,108
Samantha: I'm just starting
to mentally pack my bags.
627
00:25:43,141 --> 00:25:45,343
I'm terrified right now.
628
00:25:45,377 --> 00:25:46,945
I mean, this could be
my last time in this kitchen.
629
00:25:46,979 --> 00:25:51,183
Next up, wearing one
of Aarón's aprons,
630
00:25:51,216 --> 00:25:53,852
please step forward, Farhan.
631
00:25:53,886 --> 00:25:55,320
Farhan: You know, I had
bumps along the way
632
00:25:55,353 --> 00:25:57,856
with having to start
over my sauce,
633
00:25:57,890 --> 00:25:59,791
but I love showing
my heritage on a plate.
634
00:25:59,824 --> 00:26:02,027
So I made a brand-new sauce
635
00:26:02,060 --> 00:26:03,495
that tastes just as good
as the old one,
636
00:26:03,528 --> 00:26:05,530
minus some of the spice
and the heat.
637
00:26:05,563 --> 00:26:07,532
I just hope that this choice
doesn't come back to bite me.
638
00:26:07,565 --> 00:26:09,567
All right, Farhan.
639
00:26:09,601 --> 00:26:12,004
I told you I thought
all the seasoning was off.
640
00:26:12,037 --> 00:26:13,338
I assume you fixed
all the seasoning?
641
00:26:13,371 --> 00:26:15,007
- I hope so.
- What's the dish?
642
00:26:15,040 --> 00:26:17,409
So it's an oven-roasted halibut
643
00:26:17,442 --> 00:26:21,313
with a herb marinade
and a cauliflower couscous
644
00:26:21,346 --> 00:26:23,081
in a coconut lemongrass sauce.
645
00:26:23,115 --> 00:26:25,984
The way I really enjoy
eating fish is in the tandoor,
646
00:26:26,018 --> 00:26:27,585
so I tried to mimic that
as best I could.
647
00:26:27,619 --> 00:26:30,522
So, cranked the oven up to 500
648
00:26:30,555 --> 00:26:32,190
and left the fish in there
to really broil it.
649
00:26:32,224 --> 00:26:34,993
So this fillet of halibut
never saw a pan.
650
00:26:35,027 --> 00:26:36,661
- No, it never saw a pan.
- That's risky.
651
00:26:36,694 --> 00:26:39,965
- Let's take a look.
- ( sighs )
652
00:26:48,373 --> 00:26:49,774
( sniffs )
653
00:27:04,722 --> 00:27:05,723
Wow.
654
00:27:10,795 --> 00:27:12,097
I assume you fixed
all the seasoning?
655
00:27:12,130 --> 00:27:14,132
- I hope so.
- Let's take a look.
656
00:27:20,973 --> 00:27:22,207
Wow.
657
00:27:22,240 --> 00:27:24,542
That's a lot, Farhan.
658
00:27:24,576 --> 00:27:29,081
Where to begin? Um...
659
00:27:29,114 --> 00:27:33,085
this is the perfection
of length of flavor,
660
00:27:33,118 --> 00:27:34,286
because it begins in the front,
661
00:27:34,319 --> 00:27:36,288
the heat goes down the side,
662
00:27:36,321 --> 00:27:37,589
sweetness is in the middle
of the tongue.
663
00:27:37,622 --> 00:27:38,923
It's the kind of sauce
664
00:27:38,957 --> 00:27:40,925
that is so provocative
to your palate,
665
00:27:40,959 --> 00:27:44,329
because it fires every aspect
of your tastebuds.
666
00:27:44,362 --> 00:27:47,099
Sweet, sour, salty, savory.
667
00:27:47,132 --> 00:27:49,001
Thank you.
668
00:27:49,034 --> 00:27:51,536
The cook on the fish
is a triumph.
669
00:27:54,306 --> 00:27:57,842
It's flaky, it's light.
That is on another level.
670
00:27:57,875 --> 00:28:01,913
You are taking your ability
and sensibility with spice
671
00:28:01,946 --> 00:28:03,648
and beginning to understand
672
00:28:03,681 --> 00:28:05,450
- basic fundamentals of cooking.
- Thank you.
673
00:28:05,483 --> 00:28:07,819
And that is a one-two punch
674
00:28:07,852 --> 00:28:10,488
that'll knock out a lot of
contenders in this kitchen.
675
00:28:10,522 --> 00:28:12,790
- Thank you.
- Good job.
676
00:28:12,824 --> 00:28:14,026
What's on top of the fish?
677
00:28:14,059 --> 00:28:16,494
Basil, some mint, and cilantro.
678
00:28:16,528 --> 00:28:19,331
How many times have
I told you? It's "bah-sil."
679
00:28:20,698 --> 00:28:25,437
Mmm. Delicious.
Fish cooked beautifully.
680
00:28:25,470 --> 00:28:27,005
I'm just so pleased
681
00:28:27,039 --> 00:28:29,041
that you can remain a threat
in this competition
682
00:28:29,074 --> 00:28:31,009
and stay close to your heritage.
683
00:28:31,043 --> 00:28:33,178
- It's a really good dish. Great job.
- Thank you.
684
00:28:33,211 --> 00:28:36,181
- ( Applause )
- Yes! Good job, Farhan.
685
00:28:37,982 --> 00:28:42,187
Next up, S.J., being mentored
by myself. Let's go.
686
00:28:42,220 --> 00:28:44,556
I really tried to do something
completely out of my comfort zone
687
00:28:44,589 --> 00:28:46,624
by having all of these
different elements,
688
00:28:46,658 --> 00:28:48,460
and just trying
to really wow the judges,
689
00:28:48,493 --> 00:28:50,895
so I really hope the judges
can see that I've been learning
690
00:28:50,928 --> 00:28:52,664
and progressing
in this competition.
691
00:28:52,697 --> 00:28:55,200
- S.J. Describe your halibut dish.
- Yes, Chef.
692
00:28:55,233 --> 00:28:59,671
It is a pan-seared halibut
with Parisian gnocchi,
693
00:28:59,704 --> 00:29:03,208
a pancetta leek cream sauce
with pickled pears.
694
00:29:03,241 --> 00:29:06,244
Okay, so, visually, it looks
like you've over-seared it.
695
00:29:06,278 --> 00:29:08,880
And then you turn it over,
696
00:29:08,913 --> 00:29:12,150
and it's actually worse.
697
00:29:12,184 --> 00:29:15,987
Why the leek cream sauce
with the pickle?
698
00:29:16,020 --> 00:29:18,990
I thought that because the
cream sauce was really rich,
699
00:29:19,023 --> 00:29:21,993
- I wanted to kind of cut that
with the pickled pears. - Mm-hmm.
700
00:29:22,026 --> 00:29:24,696
So, one thing you have got right
here is the amount of acid.
701
00:29:24,729 --> 00:29:27,599
The pickling goes well
with the halibut,
702
00:29:27,632 --> 00:29:29,767
but then the fish is
way overcooked.
703
00:29:29,801 --> 00:29:32,504
I'm confused-- the way you work
and what you finished with.
704
00:29:32,537 --> 00:29:34,706
Because you start off
with all the right intentions
705
00:29:34,739 --> 00:29:37,542
and then you hit a brick wall
and it all falls to ( bleep ).
706
00:29:37,575 --> 00:29:40,878
And I know you can cook
better than this.
707
00:29:40,912 --> 00:29:42,647
- Yes, Chef.
- Thank you.
708
00:29:49,987 --> 00:29:52,624
S.J., this dish is
all over the place, man.
709
00:29:52,657 --> 00:29:56,628
That gnocchi needs to be coated
and developed in the sauce
710
00:29:56,661 --> 00:29:59,231
so it actually has some moisture
and retains some flavor.
711
00:29:59,264 --> 00:30:01,733
It's just overcooked dry flour.
712
00:30:01,766 --> 00:30:05,303
And then you have overkill
on the pancetta, so it's salty.
713
00:30:05,337 --> 00:30:07,972
And then you have some pickles
trying to save the day,
714
00:30:08,005 --> 00:30:11,409
and these are just ideas
that don't make any sense.
715
00:30:12,577 --> 00:30:15,079
- I'm sorry.
- Yes, Chef.
716
00:30:16,581 --> 00:30:21,052
Joe: Next up, one of
my home cooks, Shanika.
717
00:30:21,085 --> 00:30:23,388
This dish is everything
that I am.
718
00:30:23,421 --> 00:30:25,623
It is colorful, it is sexy,
719
00:30:25,657 --> 00:30:29,327
and I feel like this is gonna
get me out of that doghouse
720
00:30:29,361 --> 00:30:32,930
from totally massacring
that poor halibut.
721
00:30:32,964 --> 00:30:36,334
- What did you make for us?
- It is a pan-seared halibut
722
00:30:36,368 --> 00:30:40,772
on a fennel salad that has
a brown butter vinaigrette
723
00:30:40,805 --> 00:30:42,674
with blood orange
and Meyer lemon.
724
00:30:45,843 --> 00:30:47,779
And the dish is just
like I expected.
725
00:30:47,812 --> 00:30:49,247
It's perfectly cooked halibut.
726
00:30:49,281 --> 00:30:51,149
It's seasoned well.
It's spot-on.
727
00:30:51,183 --> 00:30:55,086
The flavor profile of all these
citrus components is classic.
728
00:30:55,119 --> 00:30:56,521
You found your place
in the kitchen,
729
00:30:56,554 --> 00:30:58,022
you found your place
with your ingredients.
730
00:30:58,055 --> 00:31:00,292
You make it your own
and it all makes sense.
731
00:31:00,325 --> 00:31:02,360
- Thank you, Shanika.
- Thank you, Joe.
732
00:31:02,394 --> 00:31:04,629
Next up,
being mentored by myself,
733
00:31:04,662 --> 00:31:07,199
Taylor, please. Thank you.
734
00:31:07,232 --> 00:31:09,167
Taylor, describe the dish,
please.
735
00:31:09,201 --> 00:31:13,205
I have a grilled halibut
over roasted asparagus
736
00:31:13,238 --> 00:31:17,675
and Brussels over
a carrot and ginger purée.
737
00:31:17,709 --> 00:31:20,278
Grilling the fish,
I like the idea.
738
00:31:20,312 --> 00:31:22,647
It's actually cooked
beautifully in the center,
739
00:31:22,680 --> 00:31:25,883
but the grainy purée and...
740
00:31:25,917 --> 00:31:27,819
undercooked sprouts.
741
00:31:27,852 --> 00:31:29,554
You've got
all the elements of a dish
742
00:31:29,587 --> 00:31:32,023
that could've absolutely
sung beautifully tonight,
743
00:31:32,056 --> 00:31:35,560
but you continue to put
the mistakes on the plate.
744
00:31:35,593 --> 00:31:39,331
- Thank you, Chef.
- Next, step forward, Gerron.
745
00:31:39,364 --> 00:31:41,333
Talk to me about the dish.
746
00:31:41,366 --> 00:31:44,869
Pan-seared halibut on a bed
of spinach and onions,
747
00:31:44,902 --> 00:31:47,372
a white sweet potato purée,
748
00:31:47,405 --> 00:31:49,374
and a roasted red pepper coulis.
749
00:31:52,944 --> 00:31:56,214
The cook on the halibut
is superb.
750
00:31:56,248 --> 00:31:58,350
The red pepper coulis,
it's developed,
751
00:31:58,383 --> 00:32:00,151
'cause you roasted it
hard in the oven.
752
00:32:00,184 --> 00:32:02,487
Your purée, it's light,
it's airy.
753
00:32:02,520 --> 00:32:05,523
This is what this competition
is about-- seeing your growth.
754
00:32:05,557 --> 00:32:06,758
Joe gave you that apron
for a reason.
755
00:32:06,791 --> 00:32:08,860
- Fantastic.
- Thank you.
756
00:32:08,893 --> 00:32:10,395
- Good job, Gerron.
- Good job.
757
00:32:12,096 --> 00:32:14,266
Next up, wearing Aarón's apron,
758
00:32:14,299 --> 00:32:15,867
Chelsea. Come on up.
759
00:32:17,569 --> 00:32:19,237
I'm so embarrassed
by how flustered I got
760
00:32:19,271 --> 00:32:20,872
when I was filleting the halibut
761
00:32:20,905 --> 00:32:22,574
that I want this dish
to prove to the judges
762
00:32:22,607 --> 00:32:24,676
that I am confident,
and that I can cook,
763
00:32:24,709 --> 00:32:27,445
and I deserve to be here.
764
00:32:27,479 --> 00:32:29,213
- So, Chelsea, nice plating.
- Thank you.
765
00:32:29,247 --> 00:32:32,216
- What's the dish?
- I did a pan-seared halibut
766
00:32:32,250 --> 00:32:35,353
with a yogurt
and cucumber raita,
767
00:32:35,387 --> 00:32:40,091
with sautéed bok choy and
a Thai coconut curry sauce.
768
00:32:40,124 --> 00:32:42,927
- So when I cut it open, how should it
look inside? - I hope it's really shiny
769
00:32:42,960 --> 00:32:45,797
- and cooked properly and pretty.
- Let's see.
770
00:32:45,830 --> 00:32:48,433
- How's that look?
- ( sighs )
771
00:32:48,466 --> 00:32:50,034
It looks a little under.
772
00:32:50,067 --> 00:32:52,203
Yeah. It's still got
some blood in it.
773
00:32:52,236 --> 00:32:54,939
- Oh, no.
- That's too bad.
774
00:32:54,972 --> 00:32:57,709
- Tell me about this curry.
- I did curry paste
775
00:32:57,742 --> 00:33:00,278
and I put it in the mortar and
pestle with garlic and peppercorn.
776
00:33:00,312 --> 00:33:03,915
- ( Coughs ) - Is it too-- I
didn't want it to be too spicy.
777
00:33:03,948 --> 00:33:05,917
Yeah, it's like eating
a peanut butter cup
778
00:33:05,950 --> 00:33:08,386
- on the front of your palate,
- Okay.
779
00:33:08,420 --> 00:33:10,722
And just getting punched in the back
of your throat with white heat.
780
00:33:10,755 --> 00:33:13,591
There's not nearly enough salt.
781
00:33:13,625 --> 00:33:16,594
- Yeah. - One throw of salt
would pull all that together.
782
00:33:16,628 --> 00:33:18,496
You're kind of off the rails
on your seasoning.
783
00:33:18,530 --> 00:33:20,832
Like, we're getting to a
point now in the top 12,
784
00:33:20,865 --> 00:33:23,635
you got to have the palate
to be able to season.
785
00:33:23,668 --> 00:33:26,504
- Okay.
- Very, very big seasoning errors here.
786
00:33:26,538 --> 00:33:28,840
- ( Silverware clatters )
- Plate's almost inedible.
787
00:33:35,547 --> 00:33:38,082
You know, it's a bit weird to have
that warm yogurt with the cucumber
788
00:33:38,115 --> 00:33:40,952
- in amongst that pool of curry.
- Okay.
789
00:33:40,985 --> 00:33:43,488
The curry itself is
way too rich,
790
00:33:43,521 --> 00:33:45,089
because it's just so hot
791
00:33:45,122 --> 00:33:46,458
'cause it hasn't had chance
to cook out.
792
00:33:46,491 --> 00:33:49,427
But, plating's beautiful.
793
00:33:49,461 --> 00:33:52,196
I just don't think that tonight
has been your night overall.
794
00:33:52,229 --> 00:33:53,898
- Thank you.
- Thanks.
795
00:33:55,467 --> 00:33:57,869
Next is a home cook
796
00:33:57,902 --> 00:33:59,471
that's wearing one
of Gordon's aprons.
797
00:33:59,504 --> 00:34:01,773
Ashley, please step forward.
798
00:34:01,806 --> 00:34:04,175
So it came down
to the very last seconds
799
00:34:04,208 --> 00:34:06,310
for me to plate this dish.
800
00:34:06,344 --> 00:34:08,346
I know I've cut it close before,
801
00:34:08,380 --> 00:34:11,549
but I hope the judges
still see finesse on the plate
802
00:34:11,583 --> 00:34:13,351
and it tastes good.
803
00:34:13,385 --> 00:34:15,286
Ashley, all right,
804
00:34:15,319 --> 00:34:16,988
well, how would you
describe the dish?
805
00:34:17,021 --> 00:34:20,792
This is a pan-seared halibut
with creamed spinach
806
00:34:20,825 --> 00:34:22,994
and gnocchi à la Parisienne.
807
00:34:23,027 --> 00:34:24,195
All right, well, first of all,
808
00:34:24,228 --> 00:34:25,863
it doesn't look like
809
00:34:25,897 --> 00:34:27,331
you had just under
a minute to plate that.
810
00:34:27,365 --> 00:34:29,634
- It looks wonderful.
- Thank you.
811
00:34:29,667 --> 00:34:31,703
Let's see how it tastes.
Are you happy with the cook?
812
00:34:31,736 --> 00:34:32,970
I am.
813
00:34:33,004 --> 00:34:34,271
( Exhales )
814
00:34:35,740 --> 00:34:37,542
What do you think?
815
00:34:37,575 --> 00:34:40,612
It looks good to me, Chef.
816
00:34:43,280 --> 00:34:44,682
It doesn't look good to me.
817
00:34:51,689 --> 00:34:53,491
Let's see how it tastes.
818
00:34:53,525 --> 00:34:55,092
Are you happy with the cook?
819
00:34:55,126 --> 00:34:56,260
I am.
820
00:34:56,293 --> 00:34:57,629
( Exhales )
821
00:34:58,963 --> 00:35:00,231
What do you think?
822
00:35:00,264 --> 00:35:02,867
It looks good to me, Chef.
823
00:35:02,900 --> 00:35:04,902
It doesn't look good to me.
824
00:35:07,605 --> 00:35:10,007
It looks perfect.
825
00:35:10,041 --> 00:35:11,543
( Exhales )
826
00:35:14,879 --> 00:35:16,581
Unbelievable.
827
00:35:16,614 --> 00:35:19,717
When you say you were going
to Paris with this,
828
00:35:19,751 --> 00:35:22,386
I can just taste
that French sensibility
829
00:35:22,420 --> 00:35:25,457
with the spinach, and that
wonderful gnocchi lightly cooked.
830
00:35:25,490 --> 00:35:27,191
They're airy,
they're very pillowy soft.
831
00:35:27,224 --> 00:35:30,795
I think that the cook
on the halibut is textbook.
832
00:35:30,828 --> 00:35:32,263
It's balanced with the lemon.
833
00:35:32,296 --> 00:35:33,898
( Whispers ) That's so good.
834
00:35:33,931 --> 00:35:37,068
The execution of this dish,
it is just unreal.
835
00:35:37,101 --> 00:35:39,136
And I know you're
wearing Gordon's apron,
836
00:35:39,170 --> 00:35:41,305
and I know he speaks French,
837
00:35:41,338 --> 00:35:43,475
but if you're gonna go to Paris
and cook like this,
838
00:35:43,508 --> 00:35:46,277
- can I go with you?
- ( laughs ) Yes!
839
00:35:46,310 --> 00:35:47,979
'Cause this is unbelievable.
840
00:35:48,012 --> 00:35:50,915
- Thank you!
- ( applause )
841
00:35:50,948 --> 00:35:52,450
I am elated.
842
00:35:52,484 --> 00:35:54,118
Nice job, Ashley.
843
00:35:54,151 --> 00:35:59,090
I was recognized
for something I put together
844
00:35:59,123 --> 00:36:01,058
with seconds left.
845
00:36:01,092 --> 00:36:03,761
But the technique was there.
846
00:36:03,795 --> 00:36:06,197
This smile is not
gonna go away any time soon.
847
00:36:09,534 --> 00:36:12,904
That was a very intriguing
challenge.
848
00:36:12,937 --> 00:36:15,840
Some of you really,
really excelled,
849
00:36:15,873 --> 00:36:18,976
and some of you are in trouble.
850
00:36:19,977 --> 00:36:22,113
But there was one dish
851
00:36:22,146 --> 00:36:25,116
that really
blew us away tonight.
852
00:36:25,149 --> 00:36:27,118
Congratulations...
853
00:36:27,151 --> 00:36:28,820
- Farhan.
- Thank you.
854
00:36:28,853 --> 00:36:31,789
( Applause )
855
00:36:31,823 --> 00:36:35,693
We're on the search
across America
856
00:36:35,727 --> 00:36:37,862
for only one MasterChef.
857
00:36:37,895 --> 00:36:43,200
Unfortunately, that means
somebody is leaving very shortly.
858
00:36:43,234 --> 00:36:46,838
If I call your name, then please,
make your way down to the front.
859
00:36:48,005 --> 00:36:50,141
Chelsea,
860
00:36:50,174 --> 00:36:51,375
Samantha,
861
00:36:51,408 --> 00:36:52,944
S.J.
862
00:36:52,977 --> 00:36:54,812
I'm not ready to go home,
863
00:36:54,846 --> 00:36:56,948
because there's so much more
that I wanna show the judges.
864
00:36:56,981 --> 00:36:58,282
I haven't even had the chance
865
00:36:58,315 --> 00:37:00,317
to show off my heritage
and my culture.
866
00:37:00,351 --> 00:37:02,153
Everybody else, congratulations.
867
00:37:02,186 --> 00:37:04,522
Please head up to
the safety of the balcony.
868
00:37:04,556 --> 00:37:07,424
If I get eliminated right now,
it'll break my heart.
869
00:37:09,493 --> 00:37:13,230
It was a tough night.
Many home cooks excelled.
870
00:37:13,264 --> 00:37:15,232
You three,
unfortunately, did not.
871
00:37:18,169 --> 00:37:20,037
Please, step forward...
872
00:37:22,574 --> 00:37:24,208
Chelsea.
873
00:37:25,777 --> 00:37:27,545
Chelsea, you made some
mistakes tonight,
874
00:37:27,579 --> 00:37:28,913
and as we move forward,
875
00:37:28,946 --> 00:37:31,983
there's no room
for basic errors.
876
00:37:32,016 --> 00:37:33,017
And for that reason,
877
00:37:33,050 --> 00:37:35,553
tonight, Chelsea,
878
00:37:35,587 --> 00:37:38,389
you...
879
00:37:38,422 --> 00:37:41,425
are going...
880
00:37:41,458 --> 00:37:42,694
...home.
881
00:37:45,863 --> 00:37:47,732
You made some
fundamental errors--
882
00:37:47,765 --> 00:37:51,002
Under-seasoning,
didn't listen to direction,
883
00:37:51,035 --> 00:37:53,571
errors that eventually
will trip you up here
884
00:37:53,605 --> 00:37:55,406
in the MasterChef kitchen.
885
00:37:55,439 --> 00:37:57,575
Chelsea, please leave your apron
886
00:37:57,609 --> 00:37:59,176
at your station, and good night.
887
00:37:59,210 --> 00:38:00,377
Okay.
888
00:38:00,411 --> 00:38:02,013
( Applause )
889
00:38:02,046 --> 00:38:03,214
Julia: Love you, Chelsea.
890
00:38:03,247 --> 00:38:05,349
I'm disappointed,
891
00:38:05,382 --> 00:38:07,384
but the reason I came
to "MasterChef" was to learn,
892
00:38:07,418 --> 00:38:09,453
and to cook, and be able to
go into that kitchen,
893
00:38:09,486 --> 00:38:11,288
and I got to do
all of those things.
894
00:38:11,322 --> 00:38:13,124
Bye, guys.
895
00:38:13,157 --> 00:38:15,092
When I first came into
this MasterChef kitchen,
896
00:38:15,126 --> 00:38:17,228
I didn't have the confidence
that I do now,
897
00:38:17,261 --> 00:38:19,831
and I know that my skill level
has definitely increased.
898
00:38:21,165 --> 00:38:22,634
Bye, Chelsea.
899
00:38:22,667 --> 00:38:24,135
But, I mean, I'll keep studying
900
00:38:24,168 --> 00:38:25,637
and I'll keep pursuing
my dreams,
901
00:38:25,670 --> 00:38:27,104
so nothing will stop me,
you know?
902
00:38:27,138 --> 00:38:28,272
I'm gonna always keep cooking.
903
00:38:34,445 --> 00:38:38,315
Now, we're down to the top 11.
904
00:38:38,349 --> 00:38:41,619
Next will be the top 10.
905
00:38:41,653 --> 00:38:46,123
That's when this competition
really takes off.
906
00:38:46,157 --> 00:38:48,726
And that milestone
907
00:38:48,760 --> 00:38:50,161
will happen
908
00:38:50,194 --> 00:38:51,595
right now.
909
00:38:55,499 --> 00:38:56,968
But more importantly for me,
910
00:38:57,001 --> 00:39:00,271
you're both wearing my apron,
911
00:39:00,304 --> 00:39:05,643
and so this pains me
to send one of you home.
912
00:39:05,677 --> 00:39:09,781
Samantha, your dish
was somewhat unfinished.
913
00:39:09,814 --> 00:39:10,815
S.J., you bounced around.
914
00:39:10,848 --> 00:39:13,117
You're all over the place.
915
00:39:13,150 --> 00:39:14,351
Let me get straight
to the point.
916
00:39:14,385 --> 00:39:16,020
This is hard enough
as it is for me.
917
00:39:16,053 --> 00:39:18,455
Samantha...
918
00:39:18,489 --> 00:39:20,124
you are going...
919
00:39:20,157 --> 00:39:22,226
( exhales )
920
00:39:23,695 --> 00:39:25,596
...up to the balcony.
921
00:39:25,629 --> 00:39:27,331
Say goodbye to S.J.
922
00:39:27,364 --> 00:39:29,667
( whispers ) Congrats.
923
00:39:29,701 --> 00:39:31,869
Good job.
924
00:39:31,903 --> 00:39:34,505
Samantha: I am so relieved.
925
00:39:34,538 --> 00:39:37,308
The judges believe in me
and believe I can go far,
926
00:39:37,341 --> 00:39:39,310
so I really
have to step up my game
927
00:39:39,343 --> 00:39:41,378
and be nothing but perfect.
928
00:39:41,412 --> 00:39:43,647
I'm not taking this
second chance for granted.
929
00:39:43,681 --> 00:39:47,484
Gordon: S.J.,
you plate like an angel,
930
00:39:47,518 --> 00:39:49,787
but tonight you presented me
931
00:39:49,821 --> 00:39:51,989
with a halibut
that was so overcooked,
932
00:39:52,023 --> 00:39:53,891
I had very little to hold on to.
933
00:39:53,925 --> 00:39:56,293
Here's the good news.
934
00:39:56,327 --> 00:39:58,129
Don't let this now
be a sticking point
935
00:39:58,162 --> 00:40:01,198
to where you want to go
with this industry.
936
00:40:01,232 --> 00:40:03,200
Continue studying, graduate,
937
00:40:03,234 --> 00:40:05,703
and when that's done, call me.
938
00:40:05,737 --> 00:40:07,238
Yes, Chef.
939
00:40:07,271 --> 00:40:09,573
This food dream is not over.
940
00:40:09,606 --> 00:40:12,409
I am gonna promise you
that my door is open
941
00:40:12,443 --> 00:40:13,978
once you finish your studies.
942
00:40:14,011 --> 00:40:16,480
- Nice.
- Thank you.
943
00:40:16,513 --> 00:40:17,915
I'm just so glad that I was able
944
00:40:17,949 --> 00:40:19,583
to make it this far
into this competition,
945
00:40:19,616 --> 00:40:21,552
and that I've met
all these amazing contestants.
946
00:40:21,585 --> 00:40:23,821
And being mentored
by the best culinary pillars
947
00:40:23,855 --> 00:40:26,690
in this industry was just
mind-blowing, breathtaking,
948
00:40:26,724 --> 00:40:28,993
and I'm just so grateful
for this opportunity.
949
00:40:29,026 --> 00:40:32,997
Please, place your apron
on your bench
950
00:40:33,030 --> 00:40:34,498
- and have a safe trip home.
- Thank you.
951
00:40:34,531 --> 00:40:35,566
- Good night, S.J.
- Thank you.
952
00:40:35,599 --> 00:40:37,434
S.J.!
953
00:40:39,403 --> 00:40:41,105
I can't say that
I'm not disappointed right now,
954
00:40:41,138 --> 00:40:44,341
but, honestly, this journey
has been so amazing.
955
00:40:44,375 --> 00:40:48,079
- Bye.
- It just made me realize that much more
956
00:40:48,112 --> 00:40:50,381
that food
isn't just a hobby to me.
957
00:40:50,414 --> 00:40:52,750
It's something I wanna pursue,
something I wanna make my life.
958
00:40:52,784 --> 00:40:56,187
- S.J.! - Even though I may be
leaving the MasterChef kitchen,
959
00:40:56,220 --> 00:40:58,189
I'm never gonna stop chasing
after my food dream
960
00:40:58,222 --> 00:41:00,224
of having
that Korean food empire.
961
00:41:00,257 --> 00:41:02,626
And when I graduate,
I'm gonna hit up Gordon Ramsay,
962
00:41:02,659 --> 00:41:03,995
and go like, "I'm ready."
963
00:41:08,132 --> 00:41:10,467
Gordon: And just like that,
964
00:41:10,501 --> 00:41:13,871
we are down to the top 10.
965
00:41:13,905 --> 00:41:15,439
With S.J. gone,
966
00:41:15,472 --> 00:41:17,708
that leaves Gordon
with four aprons,
967
00:41:17,741 --> 00:41:20,477
Aarón with three,
and Joe with three.
968
00:41:20,511 --> 00:41:23,214
Every time you cook
in this kitchen,
969
00:41:23,247 --> 00:41:25,149
bring your A game.
970
00:41:25,182 --> 00:41:26,617
The pressure is on
more and more.
971
00:41:26,650 --> 00:41:27,952
There's just no room
for mistakes.
972
00:41:27,985 --> 00:41:29,586
I gotta keep moving forward
973
00:41:29,620 --> 00:41:30,988
and staying strong for Gordon.
974
00:41:31,022 --> 00:41:32,389
Get some sleep.
975
00:41:32,423 --> 00:41:34,959
Good night.
976
00:41:34,992 --> 00:41:37,228
Narrator: Next time,
on "MasterChef"...
977
00:41:37,261 --> 00:41:39,096
- Oh, my God!
- Whoa!
978
00:41:39,130 --> 00:41:40,664
Ashley:
They're landing for dinner!
979
00:41:40,697 --> 00:41:44,135
When the top 10
cook for American heroes...
980
00:41:44,168 --> 00:41:47,138
100 airmen. This is massive!
981
00:41:47,171 --> 00:41:49,506
- Expectations...
- Hanger steak.
982
00:41:49,540 --> 00:41:51,575
- That's a no-no.
- ...are sky-high.
983
00:41:51,608 --> 00:41:53,277
These are incinerated.
984
00:41:53,310 --> 00:41:55,579
Gordon: How do we serve
that to the Air Force?
985
00:41:55,612 --> 00:41:58,315
Samantha: Oh, my God.
We're getting invaded.
986
00:41:58,349 --> 00:41:59,951
Joe: This pork chop
is completely raw.
987
00:41:59,984 --> 00:42:02,019
- No!
- And I'm about to call for a mayday,
988
00:42:02,053 --> 00:42:03,754
because we all
might be going down.
989
00:42:03,787 --> 00:42:05,789
Go away! Go away.
990
00:42:05,796 --> 00:42:13,000
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