All language subtitles for MasterChef US - S06E07 - Bring Home the Bacon

Previously on MasterChef...

Vegas, baby.

Your entertainers
are in the building.

In a high-stakes
team challenge,

the Blue Team's big gamble...

- Whoo!
- Come on!

Just bring it!

You can't vote for something
you don't taste.

Sent them
to the dreaded pressure test.

You are about to face
the fire.

You will be cooking steak.

- In the final hand...
- Well done.

Christopher won big, but...

Damn.

Ailsa's luck finally ran out.

Tonight...

It's a breakfast mystery box.

The most important
meal of the day

has the top 16 scrambling
to impress the judges...

Whoa, whoa, whoa.

All of you are gonna
get a chance to cook

with one of the greatest chefs
in America.

Wow.

Followed by...

A TV dinner endorsed by

a pretty good-looking chef.

Their toughest challenge yet.

Only the home cooks
who think outside the box

will survive.

I'd rather take your apron off
now if that's your best.

Battling against 16
of the best home chefs

in America,
it's humbling.

Come on down.

I've been in sales
for ten years in San Diego,

but my true happiness
comes from the kitchen.

I've been raising my family
for 42 years.

It's been my career

to give my family
the best food they can have,

but this is my chance

to accomplish my dreams.

Welcome back, everybody.

All of you, the top 16.

Tonight it's time for another

mystery box challenge.

On the count of three,
lift your boxes.

One.

Two.

Two and half...

Three. Lift!

Whoo!

I see berries, and I see eggs,
and I see bacon.

Yes, I know exactly what I'm
doing with these ingredients.

I'm winning this.

There you have sausage,
bacon, smoked salmon,

eggs, tomato, asparagus,
banana, fresh berries,

and English muffins.

It's a breakfast
mystery box.

We are clearly not looking

for a breakfast
that you'd eat at home.

We're looking for a refined,

restaurant-quality
breakfast dish.

You will have 30 minutes

to make us
one incredible breakfast.

- Your time starts...
- Whoa, whoa, whoa, whoa.

Sorry, sorry.
Not quite yet.

You may have all noticed

that there's an extra
mystery box station up here.

That's because you still
have a lot to learn,

so right now, all of you
are gonna get a chance

to cook with one of
the greatest chefs in America.

Graham Elliot!

Graham is a particular hero
of mine.

Before coming to MasterChef,
I would've paid money

to cook with Graham Elliot.

Now I don't have to, he's
cooking right in front of me.

Dude, this is like
a dream come true.

- Please, Graham.
- Thank you, sir.

Head to your station.

Graham, are those ingredients
inspiring

a great breakfast dish?

They're so inspiring
that I'm thinking three dishes.

Seriously?

- One for each of us.
- Three?

- Yeah, why not?
- Wow

You'll each have 30 minutes
to conceive, create, and plate

one very refined,
restaurant-quality

breakfast dish.

The winner gets a huge advantage
in the MasterChef pantry.

- Is everybody ready?
- Yes, Chef.

- Graham, are you ready?
- Yes, Chef.

Your 30 minutes...

starts... now.

Breakfast, we know
it's the best

and one of the most
sought after meals of the day.

The most important meal
of the day.

Yes.

What I love
about this challenge

is it's something
everyone can relate to.

Mm-hmm.

It's savory, sometimes
it's sweet, but the beauty

of breakfast
is in its simplicity.

We're throwing them something
that should be very simple

but going to find a way
to elevate it.

We have Graham Elliot
here cooking breakfast

alongside these home cooks.

What can they learn
from him being up here?

You know, if there's one thing

they can take away
from this tonight,

it's the organization.

You can already see just looking

at his station
against everyone else's station,

he's taking his time
to get set up

before he starts
cooking anything.

Sure. Yeah.

So, Graham, three dishes.
Come on, what are you doing?

Uh, I'm gonna do
an English breakfast for you.

Thank you.

Yeah, I'm gonna do a stuffed
French toast with banana

and hazelnut chocolate spread...

Ooh.

- For you.
- Right.

And for me, I'm gonna do
something a little healthy

and go asparagus,
a little soft scramble

with some smoked salmon.

Show-off.

No, simple, simple,
but tasty.

Wow.

I'm making
a savory French toast.

Graham's cooking
in front of us,

and I'm really excited
about it.

If he can get
three breakfasts out,

I'm thinking I need to learn
something from him

and, like,
soak up all his knowledge.

We got Graham in the front.
He's making three dishes.

I'm just trying to focus
and get one out, you know?

I'm gonna do French toast
with a banana Foster,

bacon hash on top.

Back at home in New Orleans,
you know,

I do this all the time.

Breakfast is very important
to me

'cause that's when
me and my wife,

we spend most of our time
in the morning, you know?

One of us cooks breakfast,

and then we go from there.

I am making
a banana stuffed French toast.

It's one of the things
that I make at home

for my husband, Roger,
in Chicago.

And then I'm doing
candied pecans with maple syrup.

Very simple.
I'm trying to pull back.

10 minutes gone.
Just over 20 minutes to go.

- Katrina...
- Hi.

- So tell me what the dish is.
- Yeah.

I'm making a blood sausage,
mushroom, asparagus,

shallot frittata.

And then I'm gonna make...
making a stuffed tomato

with brioche and parsley.

I really got excited
when I saw the blood sausage.

I've cooked
with blood sausage before.

I'm from Wisconsin.
I knew what it was right away.

Well, keep your game face on.

Your dish sounds like

it's going to be
really unique.

- Thank you. Mm-hmm.
- Yeah, good luck.

- Right, Nick.
- Yes, Chef.

Come on, what's the dish?

So I'm doing a play
on a breakfast deviled egg.

Has a little maple syrup
and bacon inside of it.

Great.

And then I'm doing
a mushroom and asparagus

kind of a hash.

- Uh-huh.
- And then sweet French toast.

Right, so what is it
that you've got

that we haven't seen yet?

You know what?
It's dedication, Chef.

Yeah.

I left everything
behind to be here,

so I'm tired
of being in the middle.

- Sure.
- It's time for me to step up.

- Good luck.
- Thank you.

- Derrick.
- Hi, Christina.

What do you got working?

I'm gonna kinda do
a breakfast trio,

so I'm gonna recreate

the first meal I cooked
for my girlfriend in Florida.

Oh, okay.

I made her this beautiful
challah French toast.

Ooh, okay.

And then eggs Benedict
is my favorite,

but I don't have ham,
so I'm gonna use salmon.

- I fully believe in you.
- Thank you.

But you've gotta make sure
that each one of them

is super tight.

If I execute this properly,

I have a good chance
at winning.

- So that's my thought process.
- Good luck.

Thanks, Christina.

20 minutes gone.
10 minutes to go.

Wow, some exciting breakfasts
dishes out there tonight.

- Amazing.
- Who do you have your eye on?

Olivia's looking good.

She's doing this amazing,
sort of, cream cheese tart

with asparagus
and smoked salmon in there.

Very smart.

Derrick's using
all of the ingredients

in the mystery box,
even though I've said,

"You sure you need all those?"
"Yes."

Uh, Nick's sounds amazing.

He's doing almost
like a, sort of, modern play

on a deviled egg
but with French toast

and berries and compote,
so bittersweet and savory

going on at the same time.

- Graham, all good?
- Doing great, Chef.

- How's it going?
- Going good.

- You sure? Three dishes?
- Yeah.

Good luck.

90 seconds to go.
Come on, guys.

Speed up!

30 seconds to go!

Come on, guys.
Finishing touches.

Come on.

Season everything.

Ten seconds to go!

Eight, seven,

six, five, four,

three, two, one.

And stop!
Hands in the air!

Good job.
Well done.

- Graham, all good?
- All good, Chef.

Excellent.
Wow.

Amazing.
I am dying to taste these.

Three. Come on,
what a show-off.

- Seriously. They look great.
- Thank you.

I tried to keep it simple.

For myself I made
a soft scramble.

A smoked salmon
with a dill salsa verde.

A little bit of grilled
asparagus and shaved shallot.

Mmm.

Christina, I did
a chocolate hazelnut spread

and cream cheese
stuffed French toast

with brul�ed banana and mint.

Thank you.

And, Chef Ramsay,
I tried to do English breakfast.

- So...
- It looks amazing.

Dying to dig in.

And how did you know
I love English breakfast?

- Come on.
- I don't know.

I figured that
with that accent,

you might be a fan.

Oh, my God.
Graham is like a legend.

He did
three interpretations

of breakfast
in 30 minutes.

His presentation skills
are awesome.

He's technically great.

Obviously,
Graham has the technique

and the time management down

in a way that
none of us can really

wrap our heads around.

Mine was delicious. Christina?

Mine was so delicious,

and that brul�ed banana
is just...

Amazing.

The best example
of something really simple,

really smart technique,
really beautiful plating.

- Amazing.
- Thank you. Thank you, Chefs.

- Great job. Really good indeed.
- So delicious.

But now...

we are looking
for three of the best

home cooked breakfasts
anywhere in the country.

- Let's go. Please.
- All right.

Throughout
the mystery box challenge,

the judges taste elements
of all the home cooks' dishes

as they come together.

- What's on top?
- It's a Gruy�re cheese sauce.

They now take one final look

to choose
the top three standouts.

And the winner
of this challenge

will receive a major advantage
in the next round.

Wow.

There are
three incredible-looking dishes

that we are dying
to take a look at.

The first home cook had multiple
facets across their plate.

It was done beautifully

with a savory
and a sweet component.

Please step forward...

There are three

incredible-looking
breakfast dishes

that we are dying
to take a look at.

Please step forward...

Nick.

- Yeah!
- Yeah, Nick!

Boom!
Finally!

Hell yes, dude.

It's time that
I'm being recognized

as a front-runner
in this competition,

and this is where
I need to be.

Okay, Nick, first off,
describe the dish, please.

What I made for you
is breakfast three ways.

French toast with a berry,
mint, and lemon compote.

And then I called this
deviled egg the perfect bite.

It has maple syrup, bacon,
and, of course, the egg.

And then a breakfast sausage and
asparagus and mushroom medley.

Right.

What did you coat
the brioche in?

Basics: cinnamon, lemon zest,
and egg and whipped cream.

And what else
is in the sausage?

- Asparagus, mushrooms?
- Yes.

Asparagus tips, mushrooms,
and breakfast sausage.

And then just
a simple seasoning.

And inside the egg,
what have you mixed it with?

The deviled egg
is a little bit of cream,

maple syrup,
and some rendered down bacon.

Mm-hmm.

I've never been a big fan
with the sweet items.

We grew up in England,

and a full English breakfast
was a massive treat,

so we're not used to
eating that level of sweetness

with our breakfast;
however, it works.

Deviled eggs,
not easy to pull off.

Sausage is delicious,

but the French toast...
yeah, amazing.

I'm glad you're not
playing safe.

Absolutely.

This one
is definitely a standout.

- Good job.
- Thank you.

What berries did you use?

- I just used the blackberries.
- Mm-hmm.

And then I also used
a full lemon,

lemon zest, and mint.

That's it.

Yeah, I really, really love

how acidic those berries are.

The flavors are there.
The technique is there.

You know,
what's the next step?

I have one goal
and one goal only.

That's to open
a local bar

with some really good food
in San Diego.

So that's where
I'm on my way to.

I mean,
if this is an indication

and I had this for breakfast
at your restaurant,

I'd want to come back
and check out lunch and dinner.

- Thank you.
- Good, good job.

I really love the story
that you tell

with sweet
and salty and savory.

The only thing is
the egg is just a little sweet.

Sweetness and savory terms,
it's always nice

as, like, a tease
rather than a mouthful.

Your, sort of, middle section
of pencil asparagus

and roasted mushrooms
and breakfast sausage

is so smart
and so classic.

Your French toast
is delicious.

Overall, great job.

- Yeah!
- Good job, Nick.

- Nick!
- Good job, Nick.

The next dish that we would
like to examine further...

They packed a lot of flavor
into their dish.

Very much a home-style dish.

Please step forward...

From Wisconsin,
Katrina.

- Oh, oh.
- Ah, yeah!

I can't believe it.

It's so nice
to be recognized as, like,

the top three.

I think my hard work
and knowledge paid off.

All right.
What do you have here?

I made a blood sausage,
mushroom, and asparagus frittata

with a stuffed tomato
full of brioche,

Gruy�re, and parsley.

Very well conceived
and put together.

- Your frittata's delicious.
- Thank you.

I would love, maybe,
a little more punch,

as far, like,
some cracked black pepper.

- Okay.
- Maybe some chopped up sage.

The tomato is delicious.

I don't know
if we need one that big.

Maybe you do
just a couple nice slices

instead of, like,
this big doorjamb of a tomato.

- Sure. Yes.
- You know what I mean?

Flavor though,
you can keep eating it.

It's delicious.
I think it's thoughtful.

It's very much you.

It's giving, and it's wholesome
and Midwestern.

- And, yeah, good job.
- Thank you.

First of all,
welcome back to the top three.

Thank you.

We're amazed by one thing

in this competition
with you so far.

You are fearless.

Not many of them used

blood sausage tonight
because, "Oh, God,

not going
anywhere near that."

I was thinking,
"Let's do a different way.

A frittata,
a stuffed tomato.

Smart.
That is delicious.

- Well done. Good job.
- Thank you. Thank you.

The third and final dish

that we want to take
a closer look at...

This home cook showed
a ton of technique.

This home cook's plating
was stunning.

Please step forward...

- Derrick.
- Good job, Derrick.

Yes, it's about time.

I feel like this is...
this is well deserved

because I've been listening
and I've been learning

and it showed
in my dish.

Whoo!
I feel like a rock star.

So, Derrick,
what is the dish?

It's a breakfast trio.

We have a salmon benedict
over asparagus with hollandaise,

a brioche French toast
with a blueberry

and raspberry sauce,

and then finished
with a cr�me anglaise

with a bit of mint.

- It's amazing.
- Yeah?

I like that the French toast
is not too sweet.

- The berry sauce is delicious.
- Yeah?

Just really nice balance
of flavors, textures.

You are definitely
a leader in this competition

at this point.

Thank you.

Why did you come up
with the idea

of the smoked salmon?

It's smoked salmon,
and there's smoked paprika

in the hollandaise.

I thought that
paired well together.

Uh, listen, three different
elements done beautifully.

Two of the most
technical sauces

anywhere in the world
to nail.

It's like
you're at home now

but cooking
with such confidence.

It's a great, great dish.
Well done.

Thank you.
Thank you, Chef.

Nick, Katrina, Derrick,

tonight those were three
incredible breakfast dishes.

The person who made
the best breakfast...

I got a look at Nick's dish,

and he's got some
good components on the plate,

but I don't really think
of deviled eggs as breakfast.

The person who'll join us
in the pantry...

Katrina has really great flavor,

but I don't know
if she'll ever understand

the art of plating.

The best breakfast dish
tonight...

This is the prettiest plate
that I've put together.

I pushed myself outside
of my comfort zone today,

so I deserve this win.

Congratulations.

Unanimous decision.

The best breakfast dish
tonight...

The person who will
join us in the pantry...

Well done...

Derrick.

Winner of the advantage.
Finally.

I might be small,
but I'm mighty.

Let's go.

And this is gonna be

a great way to show everyone
how big I really am.

Good job.

As the winner
of the mystery box challenge,

Derrick is now in control
of the elimination test.

Where at least one home cook
will leave the competition.

You did so well out there
with the mystery box challenge.

You get rewarded.

Your first advantage is that
you do not have to cook

in tonight's
elimination challenge.

Awesome.

For your second advantage,
you will now get

to choose what everyone else
is going to cook.

Are you ready to find out
your options?

Yeah.

So not every family
has the time to prepare

three course dinners
every night.

I don't care who you are
or what you do,

there are nights
that everybody has to dig

into the back of the freezer
and pull out

what I have under here.

- Oh, my God.
- A TV dinner.

This one, specifically,
is endorsed

by a pretty good-looking
MasterChef.

This is one
of my personal guilty pleasures,

Salisbury steak with broccoli
and mac and cheese.

This sucker takes me right back
to my childhood.

Next up, we have my favorite
old-school TV dinner.

Classic, comforting,
and timeless.

- Oh, God.
- Oh, yeah.

Mom's meatloaf, with mixed
veggies and red potatoes.

One of my favorites.

My mom was a military wife,

and my dad was always gone
on a ship.

This is something that was
a staple in our house.

This was the very first
frozen TV dinner

ever produced.

Look at this beauty.

Turkey with gravy,
green beans,

and mashed potatoes.

Look at that.
Chef Boyar-Ramsay.

It took me three months
to grow that mustache.

So, Derrick, which one
of these three TV dinners

are you gonna choose
for everyone to cook tonight?

Salisbury steak, meatloaf,
or my turkey TV dinner?

This is the best.

I am so glad I'm safe
from this one,

because turning
TV dinners

into something that
you would make on MasterChef?

Whoo, it's gonna be
a tough one.

Tonight...

I choose...

Whoo.

Right.

Back in the pantry, Derrick got
some huge advantages.

You can probably guess
the first one.

Derrick does not have to cook

in tonight's
elimination challenge.

For his second advantage,
Derrick got to choose

what everybody here
has to make.

We asked Derrick to choose

between three
of the most popular...

TV dinners.

Are you serious?

Whoo-hoo, I'm so excited!

I've been eating TV dinners
for 59 years,

so I'm thinking,
"I've got this."

Is everybody ready
to find out

what frozen TV dinner Derrick
chose for you all tonight?

- Yes, Chef.
- Yes, Chef.

Tonight, Derrick chose...

my favorite...

Delicious Salisbury steak
with a mushroom gravy,

broccoli, and mac and cheese.

So this is
a little embarrassing,

but I don't even know
what Salisbury steak is.

This is not
within my wheelhouse.

Bottom line... tonight,
I could be going home.

We want to see a refined,
MasterChef worthy version

of this TV dinner.

Elevate... that's what we're
asking you to do.

So you have 60 minutes
to make this dish,

but you will have
just 5 minutes in the pantry

to get everything that you need
to make your dish shine.

Is everyone ready to go
into the pantry?

- Yes.
- Yes, Chef.

Your five minutes in the pantry
starts...

now.

Ah!

Salisbury steak is
one of my favorite dishes.

I have loved this
since I was growing up

and my mom was a single mom,
and when she had to work,

me and my little brother
would just pop one

in the microwave and eat away.

Oh, there's the broccoli.

I'm a vegetarian,
so I am completely lost

when it comes
to Salisbury steak.

We have 60 minutes
to elevate

this plain TV dinner
to something

that's restaurant quality,
and I don't even know

what the hell I'm elevating.

Did everyone get
what they needed?

Yes, Chef.

Your 60 minutes starts...

Hold on!

What... what?

Guess what.

Come on.

- Always a surprise.
- No.

Derrick,
there is another advantage

that we didn't tell you about
back in the pantry.

This is your chance, Derrick,
to target one home cook

who may be enjoying a TV dinner

in their own home
tomorrow night.

Derrick, you will choose
somebody who must stand

and watch and do nothing
for the first 15 minutes

of this elimination challenge.

Derrick, you will choose
one of these home cooks

to stand and watch
for the first 15 minutes

of this elimination challenge.

Who will have to sit out
the first 15 minutes?

- Chris.
- Christopher.

[bleep].

I can't really believe
that Derrick would target me.

I'm so angry right now,

I could sear a steak
on my forehead.

I don't like
the kid no more.

Christopher,
for the first 15 minutes,

you will leave everything
in your basket.

Christopher is a strong cook,

so choosing Christopher
is purely strategic,

but he's just gonna take it
so personal,

and it's gonna just brew
in his head.

He's going home.

Your 60 minutes starts now.

TV dinners, love it.

Yeah, I was raised
on TV dinners.

I think it was a very smart move

by Derrick tonight,
because it's not just

about that Salisbury steak.

There's three major components...

the Salisbury steak
and the sauce,

but the big issue tonight

is getting
that mac and cheese right...

Right.

And then what you're gonna do
with the broccoli...

- How are you gonna elevate it?
- Lift it.

So much of elevating here is
gonna be in that presentation.

Yeah. Pressure's intense.
You can feel it.

It's intense because
the dish is so relatable

and our expectation
is so high.

I am doing
my grandma's meatballs.

I'm gonna turn them
into Italian Salisbury steaks.

My grandmother taught me
everything I know,

so if her meatballs fail,
she's gonna be slapping me

in the face,
wooden spoon and all.

I'm making Salisbury meatballs
with a mushroom sauce

and baked macaroni and cheese
with bacon.

Salisbury steak is disgusting.

I have never made
a Salisbury steak before,

but I'm really hoping that
I can make it look beautiful

and that this will just
magically work out.

I'm doing a Jamaican-style
Salisbury steak.

I want to do my mom justice.

She does it
with Scotch bonnet, scallions.

It's gonna have a little spice
to it, so hopefully,

the judges like a little heat.

'Cause that's how I cook.

All right, Christopher,
60 seconds

until you enter the ring.

You have a minute.

I'm not talking to you, thanks.
Appreciate it.

Stand by, Christopher.

Now Derrick has gone
for Christopher.

Mm-hmm.

- Tonight, he has to focus.
- Yeah.

45 minutes...
he's got his work cut out.

Stand by.

Three, two, one.
Christopher, cook.

- Go, Chris.
- Go, Christopher!

Thank you, everybody.

Right, Jesse.

TV dinner.
Big fan of them?

No, sir.
Not at all.

Wow.
Tell me about the dish.

What are you doing?

I'm gonna do
venison Salisbury steak

with pickled broccoli

and do a fried macaroni
and cheese.

If there's one thing
I've loved in this country,

it's mac and cheese.

I've never had
a fried mac and cheese.

I'm gonna try it.

I've had it before,
and I've cooked it before,

but I'll have to see
if I can get that.

- Good luck.
- Thank you.

- Hey, Veronica.
- Hi.

- How's it going?
- I'm so excited.

Let's talk through plating this.

Every time we've had something
that's delicious from you,

our biggest critique always
comes down to presentation,

how you've elevated it visually.

What do you have planned?

Well, the wonderful thing
about it is

it's already set
for me.

It's a TV dinner,
so it's gonna look

like a TV dinner.

Okay, you...
you did hear the point...

Yeah.

That we said we want
something elevated.

- Restaurant quality...
- Right.

Mm-hmm.

But inspired
by a Salisbury steak.

My grandkids are waiting
to hear you guys say "awesome."

Please keep in mind
presentation, elevation.

- I will.
- Okay.

I will.
You'll be proud.

Right, Hetal.

Yes?

Salisbury vegetarian
TV dinner.

Where are we going?

I'm a Hindu vegetarian.

I don't even know
what a Salisbury steak

is supposed to taste like,

but I'm making my own twist
by adding a bunch

of tandoori spices that I know
typically go in meat.

- Oyster mushrooms.
- Yeah.

Oh, yeah, I'm allergic
to mushrooms as well.

God.

So this is probably
the worst challenge for me.

I don't want you
to eat meat, okay,

but you can ask somebody else
to taste it.

But you've got
the final decision.

- Good luck.
- Okay, thank you.

Oh!

I'm nervous about Hetal.

Obviously, everyone has
strengths and weaknesses

in this competition.

Never cooking with beef
and not having the ability

to taste it is one,
but I'm gonna look forward

to, like, the mushroom sauce,
the broccoli.

She knows how to deal
with those flavors.

Yeah.

I'm worried for someone
like Jesse.

Venison, when it goes dry,
it almost turns against you.

Last minute!

Has that 15-minute penalty

affected
Christopher's performance?

Hugely.

Oh, snap.

He's all over the place.

- Speed up, come on.
- Let's go.

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

Come on, come on, Christopher.
Please, you're killing me.

- Four, three...
- Let's go!

- Come on, guys.
- Two, one.

And stop. Hands in the air!

I did it!

I'm going home.

First up, let's start off
with Christopher.

- Let's go, please.
- Whoo!

Go, Chris.

I am very nervous
to present this

because I didn't have time
to taste it,

make sure
it was seasoned well.

I also did not have
the extra three seconds

to pick that ring mold up.

If I could have just gotten
that off,

I would have been safe.

Christopher, describe
that board, please.

So I have here a beef and lamb
Salisbury slider, fusilli,

and then
a sherry-saut�ed broccolini.

First of all,
let's do something

that you didn't get
a chance to do.

- Thank you, Chef.
- Take that ring off.

Based on that performance,
what I want to do now

in this competition
and in every challenge

and in every pressure test,

I want to take 15 minutes
off your time,

because I love it.

Patty, delicious.
Broccoli, delicious.

Presentation, beautiful.
That's it.

- Good job.
- Thank you very much.

- Very good job indeed.
- Appreciate it.

Broccoli... tasty.

I think I saw
your pan caught on fire.

Smell the flamb�
on the broccoli

but your Mornay sauce...
spot-on.

Beautiful, silky,
good, solid dish.

Way to show everyone
what you can do in 45.

Thank you so much, Chef.

The mac and cheese
is my favorite part.

There was a moment
where I thought

Derrick had made
a very smart choice

and that there was no way
you were gonna get

food on a plate.

Tonight, write Derrick
a little thank-you note

because I do think
that this was

a great learning experience
for you.

- Good job.
- Thanks, guys.

Just like Jesus,
I've just been chosen to suffer,

but yet again,
I rise from the dead.

Here I am.
I feel bad for everyone else.

I pity them,
'cause I'm a huge threat.

I'm really scary.
You know, I'm like Godzilla.

Run, Tokyo, run.

Next up, Hetal.

My dish looks like ass.

I'm ashamed.

I don't want
to serve this to anyone.

Maybe I'll trip and fall, and
they won't be able to eat it.

Anything... any type of divine
intervention would be amazing.

Right, now, Hetal,
describe your dish.

So it's a tandoori-spiced
Salisbury steak

with broccoli
and mac and cheese.

It's not my best.
It's, uh...

The moment
I put everything down,

I knew
I screwed up everything.

Don't eat it.
It's so bad.

I'm gonna cut straight
to the chase.

It's depressing.

Mac and cheese
tastes watery.

Forget the meat,
the protein.

I expect you to have the perfect
mac and cheese tonight,

and I expect you to have the
most perfect broccoli tonight,

and you haven't done that.

- Yeah.
- Are you giving up?

Tell me the truth,
because I'd rather

take your apron off now
and you go home

if that's what you're gonna
tell me is your best.

Are you giving up?

Truthfully, I'd respect you more
if you tell me the truth,

because that is the sign
of someone that's given up.

No, I want to show you
that I can make pretty plates

and I can do flavorful dishes
and bake gorgeous cakes.

I don't want to leave,
but I was so freaked out

about doing the beef that
I just completely lost sight

on the mac and cheese
and the broccoli.

We've had vegetarians
in this competition

gone on to the top ten,
top five, and done bloody well,

so I watched you tonight
and I was just...

You know, I'm looking
at a different Hetal.

You're gonna have
to get used to

overcoming those hurdles.

Quite frankly, I think
that's your worst performance.

And quite honestly,
maybe your last.

I knew this was gonna be hard,

but I really wanted to showcase
the ability to cook meat

as a vegetarian,
and I completely failed.

Next up, Olivia.

Describe your dish.

So it's mini
Salisbury steak meatballs

with sage and mushroom gravy,

bacon and herb
macaroni and cheese,

and a lemon, chili,
and garlic roasted broccoli.

Listen, I really like it.

It's just like
a punch of flavor

with every element.

They're gonna have to bring
some really great plates

up here to top this one.

- Yay, thank you.
- Congratulations.

Next up, Shelly.

All right, Shelly.
Tell me what you've made.

I did a Jamaican-touched
Salisbury steak

with a chili oil broccolini,

and I did a creamy, crunchy,
three-cheese mac.

Gosh.

So the seasoning
in that Salisbury steak

is Jamaican me crazy.

- Thank you, Chef.
- Really, really good.

Next up, Veronica, please.
Let's go.

Describe your dish.

I made Salisbury steak

with a delicious
wine and mushroom sauce,

ten-cheese macaroni and cheese,
and yummy broccoli.

It's a Hungry-Man dinner.

Right.

First of all, you completely
missed the objective.

I asked you to cook
one portion of a TV dinner.

Elegant, upscale,
and this thing looks like

it's fit
for King Kong's kitchen.

How many times over
the last three or four weeks

have I ask you to
refine things down to a plate?

I think
it's a refined dish.

It's awesome.

What's this in here?

What's the water in there?

What is that?
Nah.

The water has wilted
out of the broccoli.

I'm done.
Um, it's a mess.

Broccoli is doused in water.

I'm concerned that you're not
getting the point.

You're still cooking like
we're at a Vegas buffet.

And three compartments of it
has been filled up with puke.

After what Gordon said,
I am completely devastated.

I just have to hope that
someone else does much worse.

- Next up, Nick.
- Yo.

Nick, what do we have?

Italian-style
Salisbury meatballs

with a white wine
mushroom sauce,

roasted broccolini
with pancetta,

and baked ziti
macaroni and cheese.

All right, let's take a look
at those meatballs.

What did you toss
the ground beef and pork with?

Oregano, basil.

Uh, my grandmother's trick...
she's gonna kill me

for saying this...
but a little bit

of parmesan cheese
inside as well.

I gotta say, I think the
meatballs are really delicious.

I love the mac and cheese.

I like the texture of it,
I like that you baked it,

so you get the sort of creamy
notes and the crunchy notes.

It's clear that you know
what you're doing.

- Thank you.
- Yeah, good job.

Last up, Jesse, let's go.

I'm feeling fine,
feeling confident.

I could plate a little better,
but I think it's, you know...

All the flavors are there,
I showed a lot of techniques,

and hopefully I'll get
in the top three.

- Jesse.
- Yes, sir.

I have to say, it's one of
the most bizarre-looking dishes

of the night.

Describe the dish, please.

Venison Salisbury steak

with mushrooms cooked in bacon
and duck fat

with pickled broccoli
wrapped in prosciutto

and fried mac and cheese.

Love what you've done
with the mushrooms.

However...

How dry is that?

Yeah, it's venison.

Jesse, it's like swallowing
a mouthful of sand.

- It's seriously dry.
- It's not that dry.

It's not that dry?

It's dry,
but it's not that dry.

I mean,
how do you like venison?

I-I know what venison is.
It doesn't work.

I've cooked it 1,000 times,

and when venison turns from red
to bright white, it's dry.

Yes, sir.

As you guys know,

this is
an elimination challenge.

At least one of you
will be going home tonight.

But first,
Christina, Graham, and I

believe that there were
two standout dishes tonight

that really elevated
that TV dinner

and took it
to a completely new level.

Congrats, Nick and Olivia.

You guys are both safe
from elimination.

You will be team captains
in the next challenge.

Oh, no.

All right, guys,
unfortunately,

it's time to face
the bad news.

At least one
of these three home cooks

will be making
their next meal at home.

The first home cook
really disappointed us,

and this Salisbury steak
challenge proved

a little too much
for you, Hetal.

The next home cook,
once again,

didn't really listen
to our advice,

and it's just not working
as far as absorbing

what we're trying to give.

Veronica.

I'm not even gonna ask
the next person to step down,

'cause he knows
exactly who he is.

Jesse, get your ass
down here.

Step forward, Veronica.

Veronica, time and time again,
you are consistently

falling into the bottom
of the pack.

Sorry.
Your time is now up.

Please take off your apron
and go ahead

and leave it on your bench.

You did good.

I'm very proud of the fact
that I'm the oldest person

to ever compete
in the MasterChef competition.

My family loves for me
to cook for them,

and they're gonna love me
cooking for them even more now.

My little grandkids wrote me
letters, and they wrote,

"No matter what the judges say,
you are our MasterChef."

I'll never forget that
as long as I live.

The good news is
that we are now down

to the top 15
talented home cooks.

Give yourselves
a round of applause, come on.

Great job.
Well done.

The bad news is...

we're about to go down
to 14.

One more of you will be leaving
this competition shortly.

Hetal, tonight's
performance showed

that you have hit
a huge stumbling block,

a wall that we thought
you could go over.

It's my last day
in this kitchen.

It's gotta be.

Jesse, at times,
looking at you,

you look like
a petulant teenager.

I don't want to lose
this competition.

I left my job to come do this.

I don't care about anything
but winning this competition.

The person leaving

MasterChef tonight is...

Jesse.

Jesse, when we put that level
of disappointment into food,

it just tastes awful.

Please take off your apron
and place it on your bench.

I'm sad to be leaving, but
I've made really close friends.

I got you, man.

I've gotten to know how to cook
a lot of things.

I got to cook in front
of three wonderful chefs.

I'll just keep working,
you know,

keep working on becoming
a better chef,

and hopefully I'll open up
a restaurant

and fulfill my dreams,

and I hope
I made my family proud.

Most of all,
I just want to wish everybody

that's still cooking, like,
good luck, guys.

Don't overcook your venison.

Next time on MasterChef...

We are all here to celebrate

the 100th episode.

Can the top 14
rise to the occasion?

The oysters are
beautifully poached.

Or will the celebration...

I got something burning
back here.

Go up in smoke?

Anybody?

Happy [bleep] birthday.

Then, back in the kitchen...

Birthday cake.

The party comes to an end

in the pressure test
where two more MasterChef dreams

are blown out.

Sync & corrections: Ajvngou
addic7ed.com