All language subtitles for masterchef.us.s07e10-e11.the.weakest.links.sweet.surprise.hdtv.x264-fum[ettv]

Previously
on MasterChef...

- A difficult cake challenge...
- Oh, my God.

was anything but sweet
for Alejandro.

Your time is done.

As his MasterChef dream
slipped away.

It has been
a blessing.

Thank you.

Tonight on a two-hour
MasterChef...

We are on a farm.

Go!

The top 11 get down and dirty.

Farmers are
starting to arrive.

Blue team!

And while some
dig deep for the win...

- Beautiful.
- Other...

Katie, chops
on the plates

...fail to cultivate
a victory.

Oh, my God.

And then, the most
shocking elimination.

I can't eat that.

In MasterChef history.

I can't quite believe
I'm saying this.

Thirty miles from
the MasterChef kitchen

How gorgeous.

The 11 remaining home cooks

have arrived
at Underwood Family Farms

in Moorpark, California
for another team challenge.

That's like broccolini.

Oh, my gosh,
they're huge.

The scenery is lovely.

The air smells
fresh and inviting.

- Cabbage.
- Oh, yeah.

Back in Kentucky,

when you're driving
down the road

this is all you see.
And I feel right at home.

It smells so good
out here.

Guys, look.

What?

The judges look hysterical
because those are three people

I never thought
to see on a tractor.

- Whoa!
- Whoa!

Oh, yeah.

Let's go, baby.

Chef Ramsay is having
a little bit of trouble

controlling his tractor.

I don't think it probably
rides as smooth

as his Ferrari,

but he seems
to be working it out.

Good ride.

Farmer Ramsay.

Welcome to this
incredible, majestic,

lush California
farm land.

Today to honor
this amazing industry,

you are going
to be cooking

for 101 farmers.

Love that.

Now, you'll be split
into two teams

and your teams
will be picking

your key ingredients
straight from the ground.

Yes!

There's a lot riding
on your performance today.

The losing team will be getting
their hands dirty

in the dreaded
pressure test.

Now guys, for some of you,
we've yet to see

what you can do
as leader of the kitchen.

So today, we are picking
the team captains.

Oh, wow.

- All right, Diamond, you'll be
red team captain. - Nice.

Dan, you are
the blue team captain.

- Guys--
- Everybody thinks I'm just a frat guy.

Guess what?
I'm also a farm guy.

I grew up on a farm
in North Carolina

picking vegetables,
plowing fields,

so I know I'm gonna be
a huge asset

for my team today.

Right, today each team
will be cooking

the most popular meat

in the entire world.

Pork.

The first cut of pork

is stunning
pork tenderloin.

Nice,

It's incredibly lean,
packed with flavor.

Get this right,
and it's a showstopper.

The second protein
is one of the most

comforting cuts of meat
that money can buy.

Bone in pork chop.

You get this right,

and you could win over
any hungry farmer.

That's for sure.

Now this is how
it's gonna work.

One of our team captains
will get the first pick

of their team
and ultimately wind up

with a team
of six members.

The opposing team
will be left with five,

but that team
get the chance to select

which of these two
amazing cuts of pork

their team will cook with.

Now in order to find out
who will get each advantage,

we're gonna flip a coin.

If it's heads,
Diamond gets to choose

which advantage
she'd prefer.

If it's tails,
Dan, you get to choose

which advantage
that you prefer.

All right, guys.
Here we go.

- Tails.
- Yes!

Oh!

Dan, that means
you have the advantage.

I'm pretty sure Nathan
is gonna be the last pick,

and if I choose six people
I'm gonna end up with Nathan,

which might potentially
sabotage my team

and my perfect day
as captain.

I am going
with the pork chop.

North Carolina classic.

- Wow.
- Ooh.

And that means Diamond
will have first team pick

- and six people on your team.
- Awesome.

I think having more people
working in the kitchen

will be to our advantage
because I'd like to make sure

that there's enough
people for us to feed

all 101 farmers.

The first person that I'd like
to choose for my team,

I liked their knowledge
about different types of food

and different flavors
that go well together.

And I think
that's important.

- That would be Shaun.
- Thank you, Diamond.

I'll be there for whatever you need,
my girl.

Dan, who's
your first pick?

I'm gonna go with somebody
that knows farms

- head to tail, Brandi.
- Okay.

- All right.
- Please come up.

- Andrea.
- Oh!

- Thank you.
- You're welcome.

I'm going with Tanorria.

Terry.

- Katie.
- Thank you, Dan.

The all Southern team.

- Eric.
- All right!

- Thank you very much.
- You're welcome.

Dan, who is
your last pick?

David, please
step forward.

I am from Texas,
so I am from the south.

All right,
that's even better.

Which means Nathan,
you're on the red team.

- Thanks.
- you're welcome.

Captains, please,
go and join your teams.

One team of five,
one team of six.

Just because we have
an extra person on our team

does not mean
that the red team has an advantage.

It's actually a disadvantage
because it's Nathan.

He doesn't know
how to communicate.

Both teams will have
just 75 minutes

to create a delicious
pork entr�e

for 101 specially
invited farmers.

Now, each farmer
is gonna sample a dish

from both teams
and then pass their vote.

The competition today
is in the farmer's hands.

Oh, my God.

- Red team, blue team
are you ready? - Yes, chef.

It's time
to get picking.

On your marks, get set,

go!

- Let's go, guys.
- Let's go, let's go!

I don't wanna crash.

Both teams must now quickly
conceptualize a menu

for today's service--

- Come on, Nathan!
- Come on, Nathan.

before picking
their fresh produce.

- First, start with the pork...
- Okay.

- I got a beautiful ancho seasoning.
- Okay.

We can do
a bourbon sauce.

I'm thinking definitely
want something warm.

- Purple kale?
- purple kale.

Do you guys like the purple
kale better over the cabbage?

- Yeah, definitely.
- Yes, let's do the purple--

I was scared about being
a team captain,

but I feel like everyone is doing
a really great job in the team huddle.

I feel like we're gonna really
be able to hear from one another

and move through
this pretty smoothly.

I'm really happy right now.

- One-two-three, red team!
- Let's go, let's go.

Okay!

So I'm thinking rice, pork chop,
slaw on top.

I will make a sweet,
citrusy slaw to go on top.

I want a North Carolina
barbecue sauce.

So we're doing
the barbecued pork chop.

I think that's
a great idea.

My team is awesome.
Everyone's on the same page.

Everyone's from the south,
if they listen to me,

this is gonna be a breeze,

Let's go pick
some vegetables.

Let's go. We gotta go
get some veggies.

This is a first
for MasterChef

because they are literally
picking fresh vegetables

from the ground
and then they are given

the option to cook them.

We got this,
Tanorria, come on.

Now we get a taste of what our
farmers are doing every day.

When you are the one that
is plucking it out of the ground--

- Coming over. - You can't get
more respect

or more close
to an ingredient.

- Whoa!
- Let's go, red, let's go, red.

- Let's go.
- We got it.

Hey, come on,
blue team!

Well, here
they come, guys.

Careful, careful.
Let's go.

- Seriously, get in the kitchen.
- All right, Get in there.

Get in there!

Who do you think
is gonna do a better job

of leading
their team today?

Can Diamond control
a team of five, hmmm.

Let's put the salad
in a little bit of a circle.

Okay.

Do you see Dan
stepping up?

If he stops
clowning around

and starts
getting serious,

I think they'll
take him seriously.

The biggest
are the blue team today.

They've only got five
members in there,

so they have
to move fast.

Dan, how small do you
want the leeks

- going in the black rice?
- Umm...

- that's a Tanorria question.
- I'm asking you.

15 minutes
into prep time,

blue team, Captain Dan,
seems a little overwhelmed

with his responsibilities.

Dan, do you want more
cabbage than this?

Umm...

Dan is so focused
on his precious barbecue sauce

that he's completely
ignoring the rest of the team.

Put this on the grill or no?
Yes or no?

I've never cooked--
I think yes.

Dan is just running
back and forth

not really in charge
of anything.

Dan, come on!

Dan, you need to make
a decision about--

I'm scared they're
not gonna come together

- and you need to make a decision.
- Uh... Oh, boy.

Oh, my God.

In today's team challenge,

our home cooks must
prepare a pork entr�e

and fresh vegetable side
with ingredients

they picked themselves
for 101 farmers.

Dan! What are you doing?

- Umm.
- You can't put oil on that.

Look you've set
the ( bleep ) place on fire.

And as the action
in the kitchen heats up,

Captain Dan has zero control
of the blue team.

- Hey, you, can you get a grip?
- Yes, sir.

You're panicking. Stop panicking
and get your team together.

A hundred and one portions.

I can't tell you enough
about wasting time, okay?

- Yes, chef.
- Get organized. Let's go.

Guys, listen up.

David, I want you
on the grill.

Your job
is to flip them

- and then get them
in the oven. - You got it.

- Tanorria, how's
the slaw doing? - The slaw's good.

It's prepped,
it's ready to go.

- Katie, how's the rice?
- It's coming along good.

Now we're cooking.

Hey, Diamond,
are we putting garlic in the kale?

Let me roll it around
in my mind for a second.

Meanwhile, red team
captain Diamond's indecision

is stunting
her team's progress.

- Diamond?
- Yes, chef.

So pork, how much is one
of these loins gonna yield?

- Two portions.
- Two portions.

How are you
gonna cut it?

My suggestion
is that we cut--

You're the captain,
so it's not a suggestion.

You're right.
So we're gonna cut it

on a bias straight
through the middle.

How many pieces are you
gonna get per half loin?

I'm thinking four.

Thinking about that thick--
I was thinking three to four.

You're the captain,
so at this point--

- There needs to be a decision made.
- I know, you're right.

- I just wanna make sure the--
- Girl, get in the game.

And what's Nathan's
job gonna be?

Nathan is finishing up
with the kale.

I know that he can
help finish braising

and he's saut�ed
green beans before.

- I know he can do it.
- Good luck.

Once again, my team captain's
not using the skills

that I know I have.

I just wanna hurry up
finishing this kale,

and go on to help
the team do bigger things.

Red team, blue team,

our farmers are just
starting to arrive.

Hurry up!

They're coming in
by the tractor load.

How are you, nice to see you.
Please take a seat.

I want you plating
the beds of rice, right now, Katie.

Tanorria, I want you
dropping slaw beside her.

Despite the terrible start,
we're in the zone, we're flowing.

If I can keep this up
as team captain,

we're gonna land ourselves
some secure spots in that top 10.

I will come with each pork chop
once I've checked them

and Brandi will do
the barbecue sauce.

The whole bottle, Shaun? No.

Yeah, get that whole
bottle going.

Over on the red team...

Bleh...

Andrea is having
a difficult time

making their bourbon
reduction sauce.

- Andrea.
- Yes, chef.

This saucer,
how many portions

do you think
that's enough for?

- Oh, my God. - Come on,
straight away off the bat.

- Probably five.
- Yeah, five.

So we're 95 portions short.

- Yes, chef.
- Come on, guys.

I don't want to be the one
that messes up the sauce

and drags the red team down.

Shaun, trade with me.

Shaun right now needs to
come over and do his sauce

because I don't really
know what I'm doing

and I'm not afraid
to admit that.

For the apples, do you want me to
just food process it?

What would you
want to eat?

- I need you to tell me
what to do. - No, I know.

- Diamond, three minutes to go.
- Yes, chef.

- Diamond, this is the last of the kale.
- Okay, perfect.

But I need you to
go grab the sliced pieces,

we're putting them
on the plates, okay?

Ladies and gentlemen, farmers,
thank you so much for coming.

From a chef's point of view,
you make our life so much easier.

And I'd just like to say
on behalf of MasterChef,

a big thank you
for giving us

this opportunity to give
something back to you.

Enjoy.

Let'go,
red team, blue team.

Terrible.

Please, help yourselves,
guys, let's go.

For today's MasterChef
farmer lunch...

Diamond's red team is serving
a chipotle pork tenderloin

with garlic roasted potatoes
and saut�ed kale.

Dan's blue team has made

a North Carolina
spice rubbed pork chop

over a bed of black rice

with a tangy apple coleslaw.

Hello, folks,
how are you?

You can't jump all over.

You guys have to have
a system here.

I'm going left to right.
left to right.

Let's go, guys.

Thank you.

- There you go.
- Hope you enjoy it.

- Thank you.
- I'm gonna need pork chop,

I need pork chop here, guys.

I'm really proud to serve
this pork chop dish

to these farmers.

Thank you for this beautiful
produce to work with.

- Thank you so much.
- Here you go, guys.

We're taking flavors that they know
and love and elevating them.

- Wonderful. Thank you.
- You're welcome.

Nathan, start laying out
more plates, let's go.

Nathan, get plates out.
We don't need four people.

- Oh, my gosh, - What are
you doing? You're just standing there.

Meanwhile, the disorganized
red team is struggling

with plating and drastically slowing
the pace of service.

- I need kale on all these.
- There is no more kale.

Is that all the kale?
Is that it?

Yes, chef.

Oh, my God.

Nathan was the one
that was left with the kale.

We gave him the bigger
responsibility that he wanted,

which was to cook the kale,
so he wasn't doing just prep work.

And we're screwed.

Hey, red team, farmers
are waiting for kale

and we're standing
in a field of it.

Yes, chef.

I mean, come on.

- Red team!
- Yes, chef.

- We've run out of kale?
- Yes, chef.

Look at the line
backing up now.

Nathan said that he
was done with the kale,

and so I went ahead
and put him on another task.

Now we're gonna
lose votes,

because he didn't
make enough kale.

Switch up. No more cooking
this kale, all right?

We don't have time to cook it.
We need to get this going.

I mean, this is MasterChef,
I am not your babysitter.

I am the team captain.
I should be able to delegate tasks,

put people where I know
that they're going to shine,

and kinda just let them
do their thing.

- Kale coming up right now.
- Kale coming in.

Oh, guys, come on, please.

As the red team
tries to rebound

from Nathan's
kale shortage...

Enjoy.

- Thank you.
- You're very welcome.

Something smells
like it's burning.

Oh, guys, come on!
Oh!

The blue team's
smooth service

is suddenly going up
in smoke.

Those are just
lost votes.

I'd rather give them
a slightly charred one than none.

What's your strategy?

The strategy is take off that char
with a knife, re-char it on the grill.

- You're gonna cut the burnt piece off?
- Yes.

If we don't have enough
chops for these farmers,

we're gonna be chopped.

- David, nice knife work on
slicing that pork. - Thank you, chef.

While David tries to cut
the blue team's losses

and save their burnt
pork chops...

David's working over there
like a doctor.

Out in the dining area,
the farmers are voting

for the team who's food
they preferred

and giving feedback
on their meals.

Hello, what do you
think so far?

The red team's kale
is really salty.

Salty, like you can't eat it salty,
or just a little bit--

Yeah, I just spit it out
over there.

- You just spit out your kale?
- It was bad.

Get that kale on, Nathan,
just get it on the plate.

I was born and raised
on the farm.

Grew up on the farm
and this blue dish was spectacular.

- We need chops, guys.
- Twenty chops coming.

I'm going for
the red team.

The pork just melts
in your mouth.

Six portions
of pork here, guys.

I know my veggies,
and the blue team

definitely did it justice today
on the California farming.

- Good job, Tanorria, good job, Brandi.
- Yeah, good job.

Red team.

Blue team.

It's even down the middle.

These are
our last plates, man.

Let's go, come on,
finish strong.

- Enjoy.
- Thank you.

The red team
was a hot mess.

We had no leadership.
Nathan was a disaster.

Like, this is embarrassing.

Vote for the blue team.

You're gonna wanna get
that other meat in this sauce.

Absolutely.

I think my team did better
than any other team

I've been on
in this whole competition.

Everyone did awesome.

Everything I tasted,
as captain, was great.

So I'm just hoping the farmers
loved it as much as I did.

Ladies and gentlemen,

both the red team
and the blue team

worked extremely
hard today.

You've all cast your votes
and just one team

will be safe
from elimination.

The winning team...

The team that will be safe
from elimination

That team is...

The blue team!

I feel awesome.
I led my team to victory.

I performed well
as a captain.

I showed other contestants
I have what it takes.

This is a great day
for Dan "the Boatman."

Blue team, great job.
Congratulations, well done.

Red team, you know
what that means.

All of you will be facing
a pressure test

where at least one of you
will be leaving

this competition for good.

Start cleaning
both kitchens.

We'll see you back
in the MasterChef kitchen.

Ladies and gentlemen, give it up one
more time for the blue team.

Well done.

Ladies and gentlemen,
thank you.

This is my second
pressure test

in two team challenges
in a row and it sucks.

At least you haven't been
on a team with Nathan

every single challenge.

Nathan, all you had to do
was tear the frickin' kale.

Well, you gave Nathan
a job for once and then--

- And it backfires. - Then you
wonder why he's usually chopping.

You know what, stop.

I'm tired of taking
you guys' crap.

Andrea's over there,
"I just find it funny

that all Nathan did
was peel kale."

You couldn't even
make a sauce.

Oh my God, I love it when
he gets me mad.

He really knows how
to frickin' do it.

Ugh! Oh, I can't wait
until you go home tomorrow.

I really can't.
I'm so excited.

Red team, blue team,
line up, please. Let's go.

I am upset that we're headed
into this pressure test.

But personally, I think
I did my best.

It's not my fault that we lost.
It was a team effort.

Yesterday we gave you
a farm-to-table team challenge.

Let me tell you,
the final result

was a bit of a landslide.

Eighty-one votes
to the blue team.

And just 20
to the red team.

Blue team, well done, please,
take your stand over here.

Well done, great job.

Six of you
stand before us,

but not all of you

will be facing
this pressure test.

One of you will be safe
from elimination.

The people deciding
who's gonna be safe will be...

our winning team.

In the wine room
there are five

pressure test aprons.

You'll have three minutes
to talk amongst yourselves.

When that time's up, you'll need
to have made a decision

on who you're taking
into the top 10.

Now, all of you
make your way

into the wine room.

This decision is so important
for our team

and it could go a lot
of different ways.

Okay guys, I think we should
go down through the line

and talk about each person.

We gotta be strategic.

We get to save
someone that's weak

so that we can
take them out later.

Diamond and Nathan
are the weakest cooks.

They are, absolutely.

Or we can save someone
that's strong,

so that the weak
can disperse.

Andrea's going
to go in and kill

whatever we're doing
right here.

She's going to be in
the top 10 regardless.

- Terry, I feel like the same position.
- I agree.

This is top 10, we have to think
about the long term.

Does anyone feel
differently?

- No, not at all.
- No, I agree 100%.

Time up, blue team.

Let's go!

Right, Dan. Make your way
to the aprons.

the rest of the blue team,
make your way upstairs, please.

Let's go.

Dan, it's time to find out
who you want to throw

into the heat
of the pressure test.

The home cook who does
not received a black apron,

will be saved
from elimination.

Dan, please,
hand out a black apron.

The first apron goes
to someone who we think

is the strongest
cook down here.

We're sending you in, Shaun.

The second home cook
is someone we definitely

all feel threatened by.

Andrea.
Good luck.

Thanks.

This third home cook,
Terry.

- Next up.
- Good luck on the next one, Eric.

Bring it on, brother.

Right, Dan,
two home cooks remain.

This is a very
critical decision.

I should absolutely
be in the top 10.

As a team captain, I performed to my
best abilities.

I feel like Nathan was the weakest
link out of our team.

This was really
tough for my team.

We're gonna save...

Nathan.

Diamond,
it's time to prove yourself.

Nathan, you've been saved.
Please head up to the balcony.

Are you kidding me
right now?

The blue team
is only saving Nathan

because they know
he's a weaker chef

and that they can
get him out later.

But, like, he doesn't
deserve to be in the top 10.

Tonight, in this pressure test,
you'll be cooking

a quintessential
American classic.

You'll all be cooking...

sausage in a bun.

Tonight we're looking
for a gourmet

unique, restaurant quality
MasterChef worthy sausage.

From scratch.

Now you'll all have to grind
and case your own sausage.

Please head
to your stations.

I'm from New York City.

We have sausage
and pepper carts

on almost every corner
in New York City.

So I feel pretty confident
going into the competition.

I know this dish.

In the equipment room tonight,
you'll find a meat grinder

and a sausage stuffer alongside
an amazing array of proteins.

You will also find a selection
of herbs, spices,

and topping ingredients
to make your sausage in a bun

worthy of the MasterChef
kitchen.

You have 60 minutes
to prepare us an astounding

sausage in a bun.

When those
60 minutes are up,

we need to see your baskets
on this front station.

Does that make sense?
You're not ending at your station,

you're ending down here.

Yes, chef.

Your 60 minutes starts...

now.

- Let's go, guys.
- Let's go, guys.

I need to go to the gym.

You know, guys, timing
is really crucial.

They have 60 minutes
to make a sausage

from scratch
to encase it,

to make toppings,
and to put it in a beautiful bun.

- First things first,
they've gotta make-- - Cuts.

They've gotta taste it,
and they've gotta encase it.

The big thing
I'm looking for tonight.

It's the blend, The right seasoning,
the spices.

What kinda vegetables
you put in there.

I think sausage
is no good

unless it has fat
and texture in it.

So they've got to have
that perfect ratio

of fat to meat.

Come on, Diamond.
You've got this.

- Diamond.
- Yes, chef.

Tell me about the sausage.
What are you making?

I had to go Italian
because they're very much

about eating food
as a way to spend time

with their family
and that's how I am.

I'm making a chicken
and asiago sausage.

I like chicken,
that's a lean protein

by using the thighs
to help with the juiciness.

The garlic's in the sausage.
What you going to compliment it with?

I made a quick
tomato garlic basil topping.

- Kinda like a bruschetta.
- Don't waste too much time dicing that.

You should be grating it,
save yourself some time.

- I'm gonna go grab a grater. Thank you.
- Good luck. Let's go.

All right, Eric, what kinda
sausage are we making tonight?

Like, I grew up
in an Italian family,

every weekend we'd go
to my grandmother's house

and one of the things
that she would make

- was her pork and veal meatballs.
- Oh, okay.

So I'm gonna take
a spin on that

and make a pork
and veal sausage instead.

It's gonna have a nice
provolone cheese sauce

and it's gonna be
a nice hot sauce.

Just like you can get
on any corner in the city.

All right, Eric,
good luck.

Halfway, guys.
30 minutes remaining.

Got to get
your casings stuffed.

Whee.

Make sure you're happy
with the texture

and the seasoning before they go
inside the casing.

All right, Terry,
how you feeling?

Yes, chef.
I'm feeling good, chef.

Tell me about the sausage.
What are you making?

I'm gonna make
a nice Italian fennel sausage.

And then I'm gonna top it
with a medley of different,

nice colored
peppers on top,

and I got a nice
little tomato sauce

that's gonna also complement
the fennel sausage.

Do you feel more
comfortable being down here

or would you rather
be up in the balcony?

Being up in the balcony,
I mean, that's to be safe,

Chef, I'm here to cook.
And I'm gonna get better.

And then eventually
I'm gonna have to go

- against everyone here,
so let's do it today. - Good luck.

Thank you, chef.

Let's go, guys.

15 minutes remaining.

Looking good, Shaun.

- All right, Shaun.
- Hello, Chef Tosi.

Tell me about your sausage.
What are you cooking?

So I'm making
a venison sausage

with a jalapeno chive
white cheddar sauce

and homemade pickles.

Back in Vegas I make
sausage quite a bit.

I always have big cookouts
at my house all the time,

so I should be
all right at this.

All right, Shaun, who doesn't deserve
to be in the top 10?

Uh, Nathan.
Nathan doesn't.

I don't think David does.

I think those are the two
weakest people up there.

All right, good luck.

Aw, you're mad now
and you targeted me.

- No, dude. - You're mad because
you're not up here.

- There's no way we're gonna send you
up here. - I'm not mad I'm not up there.

- I wanna be down here, brother.
- So then why are you so angry?

- Stop crying.
- I'm not, I'm speaking facts.

You're speaking facts.
You're whining.

Why don't you shut up
and just stand up there

in your precious
little balcony.

- I'm still here, right?
- Yep.

- You might not be.
- You're right.

So why don't you shut up
and let me cook?

Oh, look.
That grill looks too hot.

Edward and
Oh, it's on fire.

- Ugh.
- Oh, my gosh, Oh, my gosh,

Oh, Shaun, they're gonna burst.
The skins are gonna burst.

Burn, baby, burn.

Ugh.
I'm screwed.

Oh, Shaun, they're gonna burst.
The skins are gonna burst.

Ugh,
I'm screwed.

Burn, baby, burn.

I am boiling mad right now.

David's literally just like
a fly buzzing around my head.

Don't get started
with me, homie.

But I gotta pull
it together

and stay focused
on my dish.

Come on, Shaun,
get this done.

Ten minutes remaining.

For one of you,
your last 10 minutes

inside the MasterChef
kitchen. Come on.

Guys, Diamond just
pulled her sausage out

and there was no coloring.

Damn.

Diamond,
Diamond, Diamond.

- Andrea.
- Yes, chef.

- How you doing?
- I'm feeling good, chef.

- What are you making?
- I'm making a bratwurst, chef.

What's going on top?

I'm doing some beer butter
caramelized onions,

And then a currywurst ketchup.

And then a pretzel roll.

I thought you were
a Miami girl.

I am a Miami girl, but--

What's up with the Midwestern,
German sausage?

Well, you guys told us
to put us on a plate

and I'm a traveler and I love
food from other countries,

so that's what
I'm giving you guys today.

- Good luck, Andrea.
- Thank you, chef.

60 seconds remaining.
Come on.

And remember, your sausage
in a bun must be down here

on the front row
before your time is up.

Yes, chef.

Ooh, that's nice.

- Come on, Eric!
- Eric, you can do this.

Come on, Eric!

That's not working out.

What's Andrea doing?

- She needs to go.
- You're running out of time.

Andrea, move!

20 seconds remaining.

Looks good, Terry.

Right on, Shaun.

You guys got this.

Eric, you gotta move.

- 10, nine, eight--
- You have to be in the front.

seven, six--

- Andrea! You've got
to be down here. - Five,

- Oh, ( bleep ) I did not even--
- Andrea!

Four, three, two, one,
and stop.

She didn't make it.

She didn't make it.

I was so focused
on getting my sausage

in the bun perfect,

that I completely
forgot to walk to the front.

I mean, at this point,
I don't know what's gonna happen next.

I really don't.

It's time to see whose sausage in
a bun is a showstopper,

and whose doesn't quite
cut it for the top 10.

Eric.

Describe your dish.

This is a New York City style

hot Italian sausage
and pepper hero.

It's got red and green
bell peppers, some onions,

as well as a provolone
cheese sauce on top.

Huh. It's juicy.

It's flavorful.

I think the heat
is there for sure.

My only critique would be that
I wanna see more of your creativity.

We're talking
about the top 10 now.

- Yes, chef.
- But overall, nice job.

Thank you.

- Terry.
- Yes, chef.

Tell me what you got.

Well, Chef, here I have
a fennel sausage.

I put it on
a nice French roll

and topped it with some
homemade marinara sauce

and some onions and peppers.

What did you use
for your protein?

I used pork shoulder
with a fatback.

Okay.

Your sausage
is pretty good.

It's juicy. The marinara's
a nice touch.

It kinda just balances
everything out together.

Literally, you just needed
a little bit more salt

and this would have been
a perfect sausage.

- Thank you, chef.
- Thank you.

Right.

- Andrea, describe
your sausage. - Yes, chef.

This is a bratwurst sausage
with a toasted pretzel bun

and a tomato curry sauce,

and some beer butter
caramelized onion.

What percentage of fat
did you put in there?

One and a half pounds
of pork shoulder.

One pound of the veal.

and then half a pound
of the fat.

Wow,
it's incredibly moist.

Thank you, chef.

I mean, young lady,
here your sausage

is still glistening.

That is beautiful.

Thank you, chef.

Mmm, have a slice.

- The seasoning is on point.
- Thank you.

The texture
and the grounds,

the size of the way
you ground that meat,

- What did you think?
- Delicious.

Very good, chef.

That's it.
Great recipe.

I think that's gonna
be one in my book. Really good job.

- Thank you, chef.
- Delicious.

Thank you.
Wow.

- Nice job, Andrea.
- Good job, Dre.

Thank you.

- Shaun.
- Chef.

You made us what kind
of sausage?

I went with a venison

with a white cheddar,
jalapeno and chive sauce on top.

And then some
homemade pickles.

And what kind of fat
did you use?

I used about 50% fatback

to try to make it nice
and juicy for you.

Huh. Gotta say,
I had high hopes.

There's a few things
that are strange about this.

The cheese sauce
is super grainy.

- That sucks.
- Yeah.

You can definitely see that
there's enough fat in there,

- but you can also sort of see where--
- It got a little grainy.

The venison just got
grainy and dried out,

which is hard with the grainy cheese
as well.

I like that you
took a risk.

The concern is obviously that it's
an elimination challenge.

- Diamond.
- Yes, chef.

Describe your sausage, please.

I made a chicken
and asiago cheese sausage.

And I made sort of like
a quick bruschetta type

of topping with a tomato garlic
basil salt and pepper.

And I garnished it
with a little bit

of parmesan crisp
and fried basil.

- What's the fat in there?
- I decided to go with the chicken thigh,

so there was a lot
of the chicken fat and chicken skin

still mixed in there.

I mean, visually,
it looks quite bright.

I'm not too sure about
the parmesan crisp,

but I like the visual impact.

For me, it's all about
what's going on in the inside

of these sausages.

- So that is the hero
tonight, right? - Yes, chef.

Damn.

That doesn't look
like it's cooked.

Oh, Diamond.

For me, it's all about
what's going on in the inside

of these sausages.

- So that is the hero
tonight, right? - Yes, chef.

Damn.

That doesn't look
like it's cooked.

No.

Oh.

That's your sausage.
It's raw.

Oh, my God.

If there's anything
to salvage this side?

It's actually worse.

Yeah, that's crazy,
I touched it.

So that thing's barely
running around the garden.

- I can't eat that.
- No. I'm sorry about that.

Damn.

Damn.
It's raw.

This is the worst
possible thing

that could have happened.

Holy mackerel.

I served Gordon
a raw sausage.

Like, that's it.
That's the end.

There's no ifs,
ands, or buts.

I'm going home.

Will you five home cooks
please come around to the front?

Wow, what a night.

And right now we need
a moment to discuss

each sausage
in a bun.

Oh, man.

So this is hard,
I mean, seriously.

Let's start off
with Diamond's,

unfortunately,
raw in the middle.

It's such an amateur move.

She had some missteps there,

but visually I thought her
presentation was beautiful.

I mean, I think,
I think you might be staying.

He couldn't eat it.
He couldn't even eat it.

Guys, there's still one more thing we
have to talk about.

- Yeah.
- That's Drea.

I completely forgot
that we had to run it up here.

Everybody needs to be down
on that front bench

within the 60 minutes.

- She was not.
- Wasn't even close.

But, hear me out,

it wasn't as if she was throwing
more stuff

into the basket.
It's just-- she froze.

Guys, there's rules. I don't think we
could have made it any more clear.

Listen, she had the best
sausage of the night, okay?

Rules are rules, guys.

So what do we do?

The pressure is absolutely rising
in the MasterChef kitchen.

The final 10 is on the line.

I mean, at this point,
there's very little room

for error
in this competition.

There they go. There they go.

There they go.
Here we go.

But knowing
that someone's

going home tonight.
I mean, it's sad.

Five of you cooked here
in the kitchen tonight,

but one of you
is going home.

The other four home
cooks will officially enter the top 10,

the biggest
cooking competition.

The big news
of the night is...

the person
who is unfortunately

going home tonight
did not have the worst dish.

When we began
this pressure test tonight,

we made it very clear
to all of you

that at the end
of 60 minutes,

each and every
sausage in a bun

had to be down here
on the front station completed.

Andrea, we were forced
to watch the last 10 seconds,

and sadly you did not
adhere to that rule.

- You've got to be down here.
- Five,

- Andrea!
- Three, two, one.

- Hurry.
- And stop.

You arrived
at the front station

three seconds
after time was up.

Mmm-hmm.

And it breaks my heart

that one
of the most talented,

one of the youngest,

one of the most
inspirational amateur chefs

we've ever had
in this competition

sadly is going home

and not going
in the top 10.

I am so sorry.

Rules are rules

and we have to abide by them
on a daily basis.

That means, my darling,
you have to leave the competition.

I am so sorry.

I messed up.

But young lady,
you have been incredible.

You shouldn't be
this good at 21.

Thank you.
Thank you, guys, for everything.

You have no idea.

Come and say goodbye.

- To you?
- Yeah, come over. Say goodbye.

Come here.
There, dear.

- Thank you.
- Don't give up.

- Thank you.
- You did great.

Please my darling,
place your apron on your bench.

Love you, Andrea.

To be leaving like this, it sucks.
It sucks.

It sucks so much.

Andrea, thanks
for being you.

But I'm leaving here today
knowing that I made

the best sausage
in our kitchen.

I came here as just
a college student from Miami,

used to cooking
in my microwave.

But now I'm way
more confident.

I was very impressed.
Congratulations, Andrea.

- Yeah!
- Whoo!

Just having mentors
like Gordon Ramsay

and Christina Tosi

and Wolfgang Puck.
Like-- It's amazing.

It looks like you nearly could have
pulled it off

- of Gordon's dish.
- Thank you, chef.

Producing cupcakes
like this.

That's the kind
of talent that we thrive

on working with.

- Thank you, chef.
- Congratulations.

Blue team!

And yes, if I just
ran three seconds earlier,

I'd be in the top 10,
but that doesn't matter anymore.

Like what matters
is that I came here

and I know what
I want to do now.

I know what
I want to be

and I'm so pumped
for what's to come.

Coming up...

The mystery box...

Whoo!

...delivers
a sweet surprise.

This is the first time
Christina Tosi's

ever cooked
on MasterChef.

- Whoo!
- This is such an honor.

Three dishes
from one mystery box

Showing off a bit,
Christina,

I expect nothing less.

And then...

Yikes.

An exotic dish...

I've never tasted it.

I have no idea what it is.

Nathan, what's wrong?

We're all super
intimidated right now.

...proves hard to stomach.

It looks like puke.

I'm top 10
and the MasterChef kitchen.

Somebody pinch me, please.

Welcome, guys.

I mean, I have two
little girls back home.

I work two jobs.
I'm busy all the time.

For once in a long time,
I want to be selfish.

I want to chase my dream
of becoming America's next MasterChef.

You are the MasterChef's
top 10.

Give yourselves a round of applause.
Come on.

Whoo!

But just one
of you will win

a quarter
of a million dollars,

Publish
your very own cookbook,

sail the Caribbean
on the MasterChef cruise,

and claim the most coveted prize
in the culinary world.

The MasterChef trophy.

All right, it's time to see
what's lurking underneath

those mystery boxes.

At the count of three,
lift your boxes.

One, two, three.

Lift.

Whoo!

Nutella,
it goes on everything.

I put it in my protein shakes
after I work out.

That's the only thing
frat guys like more than beer.

Nutella, the original
hazelnut spread

that originated in Italy
over 50 years ago?

This roasted hazelnut
and cocoa spread

can be incorporated
into all kinds of dishes.

Breakfast, lunch,
dinnertime,

and my favsnack timeorite
snacktime.

Tonight, for your
mystery box challenge,

you're gonna focus
on using Nutella

in one particular
meal time.

Breakfast.

Is it on toast?
The most amazing warm waffles?

Delicious pancakes,
crepes, croissants.

The list of possibilities
is endless.

And I'm gonna cook
a Nutella breakfast

right alongside
all of you.

Finally, we get to see
Christina Tosi bake

and not just with anything--
with Nutella.

It's just the icing
on the cake.

At your stations you will find
a MasterChef staple pantry box.

And in the equipment room,

you'll find some more
ingredients to help you make

a Nutella breakfast dish
capable of blowing our minds.

Now if you win
this challenge tonight,

you could get a significant
advantage in the pantry.

Please, Christina,
head to your station.

Thank you.

You'll all have
60 minutes to make us

one incredible
breakfast dish.

Your 60 minutes starts...

now.

- Coming right behind you, Katie.
- Right in front.

The top 10. This is where
the competition goes

to a completely
different level.

You've got a fireman,
elementary school teacher,

a poker player,
a handyman, a DJ.

And I love seeing
how 10 people

are gonna take Nutella

in 10 different ways.

But we don't want to see
anyone in their comfort zone.

I wanna see that Nutella incorporated
in a very smart way.

- Christina, how's it going?
- Great, It's fun down here.

Tell us about the dish.
What are you doing?

There are banana
cake donuts

with a chocolate
hazelnut glaze

paired with a Nutella
cappuccino.

- A little coffee and donut.
- Wow.

Pretzel bread French toast
soaked in a pretzel milk,

filled with Nutella,
then a parfait.

Nutella yogurt,
corn pudding,

and chocolate hazelnut
granola on top.

Stop it. Three dishes
from one mystery box.

Showing off a bit,
Christina,

I expect nothing less.

I am making a Nutella crepe
with Nutella and espresso

pastry cream, caramelized bananas,
and toasted hazelnuts.

We're at the top 10,

so everyone now
is a really good cook.

You can't snake by.
Your dish just has to be the best.

Come on, bacon.

This challenge
is about Nutella.

So Nutella needs to shine.

So I am making
a cream cheese

and Nutella stuffed
French toast.

With a berry
and banana foster syrup,

and Nutella-covered bacon.

Nutella's easy, but you've gotta be able
to elevate it.

And if you don't elevate it,
you're going home.

I'm making huevos rancheros.

A banana muffin
with a Nutella topping.

And I'm also making
a granola parfait.

We go through a jar of Nutella
a week at my house.

It's something I love
and my kids love.

So I'm cooking
for my kids today.

30 minutes remaining.

- We're halfway there.
- Whoo!

Dan, how you feeling?

Excellent, chef. Tell me about
the dish, what are you doing?

I'm doing sweet and savory
Nutella turnovers

with bacon
and Nutella inside.

That's gonna be my savory
part of the breakfast.

For my sweet turnovers,

I'm gonna use banana,
Nutella.

That's a classic
combination.

Yeah, something
you grew up with, Nutella.

Oh, yeah. See my mom
was always working.

She was an anchor woman.

So every day I would have
to get up and make breakfast

for my little brother
and sister.

- Wow, love that.
- Thank you, chef.

That smells
delicious.

Damn.

- How you doing, Eric?
- I'm doing great.

Do you guys cook breakfast
in your firehouse?

Every single morning,
actually.

It's the most important
part of the day.

- What are you making?
- All right, Chef,

I'm making croissant
French toast,

with a corn pop crunch on it,
with some brandied peaches,

and then I'm also gonna make
a Nutella pancake.

You're in the top 10 now.
Who are you most afraid of?

My neighbor.
My neighbor, Shaun.

I'm very honored,
but he's a good cook as well.

No one's afraid of Dan?

No.

You know what, Dan,
I'm afraid of you though.

- Thank you. - For many reasons
other than cooking.

Chef Lee,
I appreciate that.

All right,
good luck, man.

Thank you, chef.

- Terry, how you doing?
- Yes, Chef, good.

- What's the dish?
- A hazelnut crepe, French toast.

I wanna make a nice little
Italian zeppole donut

with hazelnut
in the middle.

And this is just gonna
be a little side,

a little hazelnut truffle.

Wow, four ways, Terry.
Look at you.

Right, let's go.
Come on.

Mmm, mmm.

Wow, some exciting
breakfast dishes out there tonight.

Amazing.
Dan, he's doing two dishes.

The savory turnover
with Nutella

- and a sweet Nutella turnover.
- Wow.

So it's really interesting.

I'm interested in
what Brandi's doing.

She's making a Nutella crepe,
Nutella whipped cream.

She's got a lot of different
flavors going on here.

If she can nail that crepe,
it's gonna be delicious.

Thirty seconds remaining.

Perfect.

Remember, all of you--
a huge advantage.

Here we go, guys.

Ten, nine, eight, seven

six, five, four, three

two, one.

And stop.
Hands in the air.

Whoo!

Well done.

Christina,
it looks like you made

three stunning dishes.

Can't wait
to taste them.

Please, bring them up
to the front, please. Thank you.

Wow.

Give us a little insight
to what we have.

Banana cake donuts,
chocolate hazelnut glazed,

toasted crushed hazelnuts

and caramelized
banana patons,

- and a Nutella cappuccino.
- Wow.

Then, my take on a parfait,
some Nutella yogurt

some corn pudding on top,

and then a chocolate
hazelnut granola.

And then a Nutella
stuffed pretzel toast.

Caramel glazed pretzels
some strawberries

and a little pretzel syrup
to finish.

Mm, I'm using
my fingers.

This is like Christina Tosi
is Christina Tosi.

Like, she can make
three incredible,

very distinct,
different dishes

in the same amount
of time

that I'm scrambling
to make one dish.

Growing up I actually always
wanted to be a pastry chef.

And so,
it's really inspiring.

Delicious. Honestly,

I would not want to be
following those,

let me tell you,

but the three of you
tonight will be.

Let's have a look.

Throughout
the mystery box challenge,

the judges taste elements
of all the home cook's dishes

as they come together.

- Looks good.
- Thank you.

They now take
one final look

to choose
the top three standouts.

Ooh, wow.

And the winner
of this challenge

will receive
a major advantage

in the next round.

The first home cook
who impressed us tonight

surprised us with their balance
of sweet and savory.

This home cook is becoming
a real contender

in this kitchen.

Please step forward.

The first home cook
who impressed us tonight

made a delicious breakfast
that stood out.

Please step forward.

Dan.

Yes! First time
in the top three.

My pastry looks
like it came out

of a professional
pastry shop.

People are gonna think
I went up and stole this

from Christina Tosi's
station.

But, no, this is straight up
Captain Dan.

Dan, tell me what it is.

I did sweet and savory
Nutella turnovers

made from
cream cheese dough

with a vanilla sour cream
maple syrup.

When I walked back
to your station

I thought you had used
store bought pastry

because
it looks beautiful.

I love the egg wash
on them,

and I love that each one
of the turnovers

has a little decor
on top,

so I know what I'm getting
into before I get into it.

That's a very pro
pastry chef move.

What's in this turnover?

Well, on strawberry ones,

super ripe bananas,
some rolled oats,

and
freeze-dried strawberries.

It's tasty.

I think
the freeze-dried strawberry

in the filling,
such a smart move.

It's not wet and soggy.

I love that you used
a super ripe bananas,

because all I need
is a little bite.

The Nutella is great.

I think a little bit more
moisture in there

would have gone
a really long way,

but I think you did
a really nice job,

and I'm very impressed
with your baking skills.

Thank you.

Now, this is the bacon one,
right?

Yes, bacon, rice crisps,
and Nutella.

This is
a good breakfast dish.

It's perfect,
it's simple,

it's hearty,
it's comforting.

You know what I love about this?
The simplicity of it.

You can create something

this simple
and still win this,

because it's about flavor.

Good job.

Right. Why didn't you
play it safe

and go for French toast?

I wanted to elevate
all the ingredients

to show you guys that I'm here
to be serious now.

It's delicious.

Almost aerated,
caramelized.

I think this journey
just started for you.

You got rid
of the goofiness.

And you proved, yet again,

to everyone standing
behind you

that you're in it
to win it.

- Very good. Thank you.
- Thank you, chef.

Good job, Dan.

The second dish
we'll want to dip into,

artfully perfected

a very popular
breakfast dish.

This home cook demonstrated
a classic dish with style

panache, with heart.

It's time to see
if this home cook

can win her second
mystery box challenge.

Step forward Tanorria.

Yay.

I really want to win
this advantage a second time.

It's gonna send a message
to all the contestants

that I'm here to win
top 10, top five.

Winner.

Wow. You didn't pull
the punches

on the calories here, huh?

- I usually don't when it comes
to breakfast. - Tell me what you got.

So, I made for you

a Nutella and cream cheese
stuffed French toast.

There is a strawberry
banana sauce on top

with a little bit
of orange,

Nutella covered bacon

and a Nutella and hazelnut
covered strawberry.

There was a lot
of sweet going on,

so I wanted opportunities
to cut it with the salty

from the bacon, the tartness
from the cream cheese,

the tartness
from the strawberry,

so that it just
wasn't sugar.

It's satisfying.

Your French toast
is cooked perfectly.

There's like
an old-timey diner

in Louisville

and it's so simple,

yet so delicious.

And this just makes me

- feel like I'm back home.
- I love that.

It's a little bit clunky.

- Just refine it a little bit more,
okay? - Okay.

- Great job.
- Thank you, chef.

What's the coating
on the French bread?

I crushed up
some toasted hazelnuts,

added a little bit of flour
to help with the coating,

as well as
a little bit of sugar.

That Nutella filling
is delicious.

You've elevated that
to a complete different level.

I'm glad you baked it

because of that crispness
on the outside.

The bacon is sweet,

the chocolate is sweet,
but salty as well,

so it's like a salty
chocolate caramel.

- It's lovely.
- Thank you, chef.

Thank you.

Yeah, girl.

The third and final dish

we'd like to take
a closer look at.

This person used
more than one element.

In fact, this home cook
almost gave Christina

a run for her money.

We can't wait
to taste it.

Please, make your way
down here.

- Terry, let's go.
- Oh.

You know, I've been
in every single pressure test.

I was the first captain.

The one thing
that I haven't done

is won a mystery box yet.

Four different items
on the plate.

What is the dish?

I made Nutella four ways.

I made a Nutella
stuffed French toast.

I have a Nutella
filled beignet.

I made a Nutella
and banana stuffed crepe

and I also have
some Nutella truffles.

You pushed yourself
over these 60 minutes

and you are showcasing

a variety
of different techniques.

Did you go to pastry school?
How did you learn this?

Mostly just
from practicing at home

and making it
for the family.

Mmm.

The crepe is delicious.

The French toast
is great.

The beignets,
they're beautiful.

You stole my heart

when I saw you
making truffles

because that's something
that they teach you

when you work
at a five-star restaurant.

You clearly pushed yourself
over those 60 minutes,

but I want you to think more
about presentation on a plate.

I want more color.

Now Terry,
you're in the top 10.

Do you think
you can win this?

I do, chef.

- Me too.
- Thank you, chef.

What's in the middle?

- Inside the crepe?
- Inside there I have bananas

and I have Nutella.

And then the French toast?

The French toast
has some mascarpone cheese

that I infused

with a little bit
of the Nutella.

And on top I also have
a Nutella chantilly cream.

Mm. It's crisp
on the outside.

Love the idea
of the chocolate truffles.

Hazelnut inside.
Delicious.

Beignets are spot-on.

French toast doesn't need
all this on top.

But that is a very,
very good effort. Well done.

- Thank you, chef.
- Whoo! Terry!

Three incredible
breakfast dishes,

all highlighting the versatility
of Nutella.

There's one
home cook tonight,

whose breakfast dish
really stood out among the rest.

The person who will
join us in the pantry

to receive
a massive advantage...

That dish was made by...

Three incredible
breakfast dishes.

But the person
who will join us

in the pantry

to receive
a massive advantage...

- Congratulations... Terry.
- Yes.

Whoo!

Good job, Terry.

I just won
the mystery box challenge.

- I'm completely blown away.
- Let's go.

It's just something
that I've been waiting for

you know,
since the top 20.

Right, Terry.
Please come in.

Now Terry, the fate
of every home cook out there

is in your hands.

- Excited?
- Yes, chef.

Whilst you stand up
on the balcony,

safe from elimination,
all remaining home cooks

are going to have
to showcase

one of the most popular ingredients
on the planet tonight.

It is the versatile,

the very humble,

yet all mighty...

Rice.

Terry, under here,
this Spanish one pan wonder,

is a global hit.

Any idea what
I'm talking about?

Paella, chef.

- Paella.
- Oh.

Now, that's Spanish.

On the rice,
studded with mussels,

clams,
spicy chorizo,

head on shrimp,
of course,

but it's not that easy
to get paella right.

Each bit of protein
has to be cooked to perfection.

Yes, chef.

All right, next up.

Under here the Korean
is fast becoming

an American classic.

The Korean name
for this dish

literally translates
into mixed rice.

Do you know what
I'm talking about?

Chef, I lived in Koreatown
for almost three years.

- It's the Korean bibimbap.
- You know it.

Bibimbap.

Sushi rice, delicious beef,
saut�ed vegetables,

mushrooms, bean sprouts,
sunnyside up egg on top.

This is pure rice bliss.

But no where near
as easy as it looks.

You have to properly execute
every element in that dish.

Now, Terry,
let me tell you.

This is a beloved Italian
classic rice dish.

Any idea what
I'm talking about?

Risotto.

A stunning risotto.

Arborio rice, seasoned
with porcini mushrooms,

and finished
with black truffles.

Trust me,
it may look simple,

but you cannot rush
risotto.

Terry, it's like
making love.

You don't stop
until 25 minutes is up.

I don't know
about the 25 minutes.

I mean, I am newlywed.

Okay, Terry,
will it be paella,

bibimbap,

or risotto?

I choose...

Hey, Terry.

Back in the pantry,

Terry got some
huge advantages.

First and foremost,
as you can see,

Terry does not have to cook
in tonight's challenge.

- Comfortable up there?
- Very comfortable, chef.

For his second advantage
Terry had to choose

between three
of our favorite

highly technical
rice-based dishes.

Spanish paella,
Korean bibimbap,

- and Italian risotto.
- Oh, Lord.

Terry chose...

Bibimbap.

Bibimbap?

What? What is that?

I'm pretty sure
that's a Hanson song.

Maybe it's a Korean version
that I've never heard of,

but I'm screwed.

This rice bowl is basically
the national dish of Korea.

You have a stone bowl
which you want to heat up.

That's going to crisp
the rice on the bottom.

And then you're going to have
four, five, six toppings

that when you mix them
all together at the end,

they work together.

Tonight we are looking
for your take on bibimbap.

You guys will all
have 45 minutes

to make
the most incredible bibimbap

you've ever made
in your entire life.

Is everyone ready?

Yes, chef.

Your 45 minutes starts...

now.

Let's do it,
let's do it, let's do it.

Onions.

Today I'm thinking
an African style bibimbap.

If anyone sees
the cabbage, let me know.

I spent three years
in Zambia

doing children's ministry
with my family

and if I was making this
true African style,

I'd make it
with caterpillars,

but there's no caterpillars
in the pantry today,

so I grabbed
chicken instead.

I have never made bibimbap,
but my spin on this rice dish

is inspired
by my children.

Do we not have shrimp?

I love Thai flavors.

It reminds me of a day
at the beach with my kids.

So, this dish is gonna be
my family all in a bowl.

Let's go, guys.

Whoo, wow. Bibimbap.

- Edward, this is a tough one.
- It is.

- You cannot underestimate.
- It is.

Give us the A to Z
about perfect bibimbap.

All right.
Starts with the rice.

The rice has to be fluffy,
but you've gotta have

that crispy layer
on the bottom.

If you don't,
it's not bibimbap,

it's just a rice bowl
at that point.

Come on, come on,
heat up, baby.

After the rice is done,
you need a visual array of toppings.

Vegetables, meat,
anything you want.

So, each one
of those stations of food

should bring
something different

- to the dish.
- It should show their knife work,

their technique,
their creativity.

And also, their voice.

I'm curious to see
what they've got

out there tonight.

I have no idea
what bibimbap is,

but I make a fried rice
my family loves,

and one dish
that I make it with

is an Asian shrimp
and pineapple skewer.

So, I'm kinda combining
those two into one here.

I'm making
a curry duck bibimbap.

The duck fat I thought
would be a really good way

to get the bottom
of that bowl to crisp up.

I've never had
bibimbap before,

but I'm pretty sure I can
use my legendary palate

to guide me.

Thirty minutes to go.

Hey, Diamond,
what are you making?

So, most of my family's
from the South.

- They all live in Georgia, Mississippi.
- Oh, wow.

And so I wanted to make
a lot of different things

my grandma likes to make
during Thanksgiving.

So, I've got a little bit
of fried chicken for you

right there as my protein.

I have some red beans
working back right there.

And then in the oven
I have a corn bread,

so I will be adding a little
bit of like, a stuffing type of flavor.

- What kind of rice is this?
- I used jasmine.

- Smells good. All right, good luck.
- Thank you.

Guys, we are halfway.
Taste everything.

Make sure you perfect
those knife skills.

Nathan, what's wrong?

I don't know what's wrong.

You don't know
what's wrong?

That's the problem.

- I can't breathe.
- What happened? Tell me.

I... I haven't cooked rice
before.

So, I don't even know
if I'm doing it right.

Are you kidding me?

Nathan just said
he doesn't know

how to make rice.

I cooked it
when I was a kid,

but, then, in our family,
food was big,

so my sister
did the rice.

My five-year-old daughter
knows how to make rice.

How are you expecting to be
America's next MasterChef

when you don't even know
how to cook rice?

Nathan, what's wrong?
Tell me.

I... I haven't cooked rice,
so I don't even know

- if I'm doing it right.
- Christ!

Okay. Let's give you
a little taste.

Let's see
what we got there.

How does it taste?
Correct the seasoning?

Now, visually
it looks good, that rice.

Yeah, it does.
So, just turn this off?

I don't think it looks like
it needs anymore cooking.

I can't do that for you,
but you need to be in control of it.

- Okay.
- What are you making?

I'm making
an African style bibimbap

with African
blackened chicken

and baked summer squash
topped with fried egg.

Wow, it sounds adventurous.

But-- we can't--
don't get too fancy.

- Bibimbap is a street food.
- Okay.

- All right. - Come on,
you can do this. Good luck.

Fifteen minutes
remaining, guys.

- All right, Shaun. - Hello, chef,
how are you doing today?

I'm great.

So, will you tell me
what's in that pot?

That is some shallot
and some garlic

- deglazed with sake.
- I saw that sake.

Soy sauce,
some fish sauce.

I'm also going to do some
really hard charred shishitos.

Now, you're more
of a high end flavor profile

- and you seem like
you're on track today. - Yes.

Terry's targeted
everybody on this one.

He's making us step up
our game.

- All right, Shaun, good luck.
- Thank you.

- How are you doing, David?
- I'm doing great, chef.

- What's your dish?
- I'm making a ratatouille bibimbap.

So, I've got here
bell peppers,

eggplant, zucchini.

For my sauce, I'm gonna use
a tomato sauce.

I'm taking
a traditional ratatouille

and turning it into a bibimbap
topped with a fried egg.

And I'm going to use
a little Italian sausage.

Okay, the ratatouille
is French.

- Ratatouille is French?
- You got Italian sausage.

And then you've got
a Korean base.

At the end of the day
it's gonna taste good

and that's
the important part.

Just be careful that the rice
and the vegetables

- work together.
- Definitely.

- Thank you, chef, I appreciate
all that tips. - You got it.

Three minutes remaining.

All right, gentlemen,
who's going home?

That's a tough one, this one.

- I think Diamond looks a little
bit flustered. - Ooh.

And Nathan
is all over the place.

David's doing ratatouille.

I just don't get how
he's gonna take tomato sauce

and crispy rice
and put it together.

I'm worried about Katie.

- Really?
- I think that she signed herself up

for too many
different ingredients

and she's not going
to have enough time

to finesse them all, because
presentation for that bibimbap is key.

Katie, you've got
to hurry up.

Sixty seconds remaining.

Make sure
it looks amazing.

Come on, Diamond.

Ten, nine, eight, seven,

six, five, four,

three, two, one.

- And stop.
- That's all.

Whoo-hoo!

Yeah!

Great job.

Right.

Let's start with Brandi.

Let's go.

This crazy dish
I've never heard of

has been thrown at me,

but when my husband and I
were in high school,

we went to this Japanese
hibachi restaurant.

My husband fell in love
with fried rice there

and I've spent the last nine years
trying to perfect it.

So, I know I can take
Asian flavors

and make thetaste
really great.

Brandi,
describe your dish.

This is a coconut
jasmine bibibap.

Bibibop?

Bibimop? Bimibap?

Bimibap?
I have no idea.

d Bibimbap and bap
and bap and bap. d

I mean--

Sorry, can you tell me
how to say it correctly?

Bibimbap.

- "Bibimbap?" Okay.
- Yeah.

I made an Asian inspired

shrimp
and pineapple bibimbap.

What is this here?

It's an Asian.

What's underneath the egg?
What is this?

That is the hoisin sriracha
in soy sauce.

Right.

Get-- I can hear underneath
and you can just tell

- that's what I want to see there.
- Yeah.

- Look at it. You can see the
crispiness. - Oh, wow.

My mom would be proud
of that.

I mean that is incredible.

How do you get
the rice crispy?

I drizzled sesame oil
around the outside

and cranked it up

and it started sounding like
rice krispies.

Here's the thing--
it's absolutely delicious.

I love what you've done
with the shrimp,

the heat's there.

I thought the pineapple
was really a bit too sweet,

but it's nice.

What I'd change,
a little bit

- more green in there.
- Okay.

However, you're a teacher.

Yet, for us, you're one
the most perfect students.

You may not
pronounce it correctly,

but you can definitely
cook it brilliantly.

- Great job.
- Thank you, chef.

Well done.
Really good.

How far out
of your comfort zone

was this dish?

The flavors,
I was comfortable with.

My kids love fried rice.

They love
different Asian dishes.

And just because
I'm from a small town,

I don't want my children
to be held back.

I want them to be able
to taste other cultures.

Hmm.

The yellow carrots
bring a sweetness,

but also an earthiness.

And I think the sesame oil,
that nuttiness is actually

what helps make it
a really deliciously

harmonious bibimbap.

And it's great to see
that you are so much more

than a great skilled
Southern home cook.

Really nice job.

Thank you, chef.

Yay, Brandi.

The next home cook
we want to see is...

David.

For the first time
in the kitchen,

I've really stepped out
of the box.

Because it's the top 10, it's no
longer time to play it safe.

Hello chefs.

I gambled
with some flavors today,

but sometimes
you've gotta take big risks

for big rewards.

I have for you
a ratatouille style bibimbap

with peppers, onions,
tomato sauce, ricotta,

and Italian sausage,
chef.

I get that you embraced
taking this challenge

and making it personal
and making it your own.

But it looks
pretty horrendous right now.

I understand
that the tomato sauce

kinda ruins the beauty
of the other slices of the vegetables.

What's tragic
is you've ruined something

that was beautiful.

I'll tell you this,
if you served this to my mom

she would have been
really mad.

If you served this
to my mom,

she would have been
really mad.

And what's tragic
is you cut

all your vegetables
so pretty.

It's like you painted
this glorious painting

on a canvas and then
you just took some red paint

and just--

Ideally the tomato sauce
would have been a bed

on top of the rice

underneath
all the components.

But as time was running out,
I wanted to make sure

I got it on the plate.

It's just-- it doesn't look
appetizing to me.

Does it look better
mixed up?

Yeah, I mean, it couldn't look
any worse the other way, so,

Of course it was
gonna look better.

So, the rice
is beautifully cooked,

but what you gave me
was a ratatouille

on top of an Asian
rice bowl.

So, now there's one story
on the top layer of this dish

and then another story
on the bottom layer,

and that all
has to work together.

Thank you, chef.

I clap for myself.

Right, next up, Dan.

Let's go.

I don't know if you guys
can tell or not,

I'm not Asian.

I was never
whipping up bibimbap

in the fraternity house.

But I'm a great student.
Always was.

So, I'm just really counting
on my palate

to help me impress
the judges.

We have a duck
curry bibimbap

with coconut milk
and lemongrass.

Infused basmati rice

along with several
pickled vegetables.

I love the color.

How did you get
that crispiness?

I used the duck fat
to coat the bowl.

I knew it could crisp
the rice really well.

Smart. Why curry, though?

It's a type of spice

that I know works well
with the duck.

And I also grew up
hunting duck

on my family's farm.

- Seriously?
- Yes, chef.

- You hunting? What, in a pair
of shorts? - No, no.

I can imagine you,
right now, hunting chicks,

but not ducks, Dan.

And, here's the thing,
it tastes great.

The curry's actually fragrant.
It's delicious.

Rice is cooked nicely.

I would prefer to see
a little bit more

correct garnish
with the duck.

Water chestnuts,
mushrooms.

But the actual blend of making
that curry spice worked.

Before we started
you were absolutely fixated

on what Edward
was saying.

That's the sign
of a smart pupil.

I just liked the fact
that you're getting stronger

and this proves why
you're in the top 10.

- Well done.
- Thank you, chef.

Thank you.

Brilliant tasting.

Cooking things in duck fat.
I mean, come on.

Clever.

All right, the next
home cooked bibimbap

we want to taste
is Nathan.

I've never cooked
rice before,

but when in doubt,
go African.

I really think
it's gonna be something

Chef Edward's
never seen before

and I want to prove
that I deserve to be

in the top 10.

I have for you tonight
a African style bibimbap.

Blackened chicken,
baked squash,

saut�ed
caramelized carrot,

and this is
the Zambian's relish.

Interesting.
So, an African bibimbap.

Yes, my parents
were missionaries in Zambia.

When I was 16 years old,
my parents moved over there

and I didn't come back
till I was 19.

It was probably the greatest
three years of my life.

Well, it's certainly
not Korean.

No, chef.

Over the short period
of time I've been here,

I have come to stop
expecting anything normal.

You are a complete anomaly.
And so out of the box.

The chicken
is a little overdone,

the rice
is beautifully cooked,

but there's no crisp
on the bottom,

but you brought
this African spice blend

that is just addictive
and delicious.

- Good job.
- Thank you, chef.

All right, next up, Katie.

Go, Katie.

Hi.

All right.
Describe your bibimbap.

I did a pineapple
Thai shrimp

with sweet carrots,
sweet potatoes

and then underneath the egg
I have Thai peanut sauce,

and black forbidden rice.

You gotta chance to see
that classic bibimbap.

Where do you think
yours differs visually?

On the classic one I think
everything's a little smaller,

but I was thinking
when I was making this

I wanted a good visual.

- Yeah.
- Yeah.

It's just big.

This makes me feel like

I'm at a tropical
fruit buffet.

Now, why did you choose
this black forbidden rice?

I love black
forbidden rice.

The issue with it
in bibimbap

is that that husk

is gonna make
any sort of flavor

- and texture slide right off.
- Okay.

It's gonna repel it.

The flavor's
a little clunky,

the texture's
a little clunky.

Even at the starch
of the sweet potato

and then the thickness
of that peanut based thickened sauce,

it's thick on thick,

and the rice
just isn't the star tonight.

I was, in my mind,

just thinking of being
on the beach

at the end of a long day
with my girls.

At this point you might be
seeing your girls

sooner rather
than later.

Next home cook, Shaun.

So, I took a dish
that I would order

from restaurant take out,

and I elevated
this bibimbap

to a high-end
fine dining plate.

Right now I'm the guy
setting the bar,

and I'm going to keep
setting it higher

and higher and higher.

All right, Shaun,
what's the dish?

It's a New York strip
bibimbap with sushi rice.

I did two pickled radishes
and charred shishito,

the kimchi
and sambal paste,

and then deep fried
a shishito leaf.

I love the vibrant colors.

I mean,
this looks like something

I would get
at a Korean restaurant.

I want to dig into this.

Now remember, we're looking
for crispy rice.

Oh, oh, oh.
You see that?

You definitely have
some crispiness down there.

That makes me so happy.

Look at that.

- That is a sexy egg yolk.
- Thank you, chef.

Makes everything
so unctuous.

This
is absolutely delicious.

All the different vegetables
work.

That kimchi sambal sauce
that you had, fantastic.

Keep going this way,
and I guarantee you,

you're gonna make it
to the end.

Thank you.

Air-five.

Last up.
Diamond, please.

Let's go.

I'm hoping that my dish
will stand out

since I'm not going
the traditional Asian route

or a tropical flavored
route.

I'm just going American
type of flavors

and, so, I'm feeling
pretty confident

with my bibimbap.

Well, right.
Describe your dish.

Today I made a Southern
Thanksgiving style bibimbap

with fried chicken,
some panfried sweet potato.

I have homemade cornbread
and red beans.

Thanksgiving. What's that got
to do with Bibimbap?

A plate that has a lot
of different flavors

and a lot of different sides
that you can mix together

that came in my mind.

You're elegant,
you're very pretty.

This has to be
one of the ugliest dishes

I've seen so far tonight.

I mean,
so unappetizing.

It's almost like
it's been eaten

and that's the leftovers.

That looks horrible.

- That looks horrible.
- Mm.

There's no colors
that are popping

showing very bad
knife skills.

You go from thick to thin.

And then the big worry for me
is that you dumped

a cornbread loaf on top
of heavy rich rice.

- What's that?
- That is a pan gravy.

I used the chicken grease
that I fried and I made

a gravy like my grandmother
would make.

Diamond, it looks
like puke.

I didn't think
it would get any worse,

but gravy.

Ed, ever seen a gravy
in a bibimbap?

- Never.
- Christina?

No.

The cornbread
is undercooked,

the beans are heavy.

I get the rice and beans.
I get all that.

But you masquerade
all that rice

with that heavy,
stodgy gravy.

So, there's no crispiness
to the rice.

- You've never made this before, right?
- No, chef.

Yeah, it shows.

Right now, sadly,

that's one
of the worst dishes tonight.

I feel like
this could be the night

that I go home.

I think the one
saving grace that I have

is that at least I did try
to show myself on a plate.

Maybe they'll see
where my inspiration

was coming from
and give me another chance.

Today I get to deliver
the good news.

There was
a handful of dishes

that really,
really impressed us.

But the best dish
of tonight was Shaun.

Thank you, chef.

- Thank you.
- Beautiful.

It's an honor.

Now to the not
so glamorous news.

Three of you tonight
made some incredibly

disappnting dishes.

The first home cook
delivered a dish

that didn't make sense.

Please step down, Diamond.

The second home cook
put together a bibimbap

that just had
no inspiration,

please step forward,
David.

The third and final home cook

put things together

in a very clumsy way.

You know who you are.
Come on down.

Three pretty bad dishes
tonight, guys.

David, please
step forward.

Tonight, you gambled
with flavors.

It didn't work.

But you got lucky.

'Cause the rice, alone,
is what saved you.

- Please head back
to your station. Thank you, chefs.

Clearly two
very talented home cooks.

Unfortunately there's no room
for both of you

to stay
in this competition.

This is hard.

I mean, both dishes
were lackluster.

They could easily
both win.

I know, but is it
the meticulous pineapple

over the corn bread?

As mas miss
my girls back home,

and as much
as I miss my family,

my journey
here's not over.

I'm not ready to go home.

This is really tough.

Katie, we've witnessed
you get stronger,

growing in confidence,
growing in flavor,

and particularly strong
in team challenges,

but tonight your performance
was a disappointment.

Katie...

it's time for you--

I've got so much
left in me.

Tonight was a mess up.
I have so much left in me.

to get a grip and head back
to your station.

Say good-bye to Diamond.

Diamond, you cook with flair,
you cook with lightness,

and you have that level
of excitement

around everything
you've done,

but tonight
was a disappointment.

I'm sorry,
but your time is up.

Please come up
and say good-bye.

Thank you so much.
It's been awesome.

I have
the Miss San Diego crown.

Unfortunately I did not
get the MasterChef crown

that I wanted.

I wanted to prove
that pageant girls

can do more
than look pretty.

And so, to know
that I made it to the top 10,

that I grew
and pushed myself further

for my own
personal growth,

I'll always have that
in my heart.

I am extremely proud
of myself

and I'm looking forward
to seeing what happens

in the future.

- Good night. Thank you.
- Good night.

Next time...

Whoa.

That is a chef's dream.

A high-end mystery box...

- Whoa! - ...takes the competition
to a whole new level.

This is MasterChef cooking
at it's absolute best.

And then...

- Salmon.
- All right.

- For the top nine--
- Ew.

...it's sink or swim.

There's no ocean
in Kentucky.

And only the sharpest
home cooks will survive.

That's definitely
one of the worst.

You're a talented cook,
but it's dreadful.

Sync & corrections: Ajvngou
www.addic7ed.com