All language subtitles for MasterChef US - S06E14 - Getting A-Head In The Competition

Previously on MasterChef...

The home cooks
faced a fiery challenge.

Whoo!

Stephen produced
the hottest dish...

Great depth of flavor.

- Yeah!
- You're this wild beast.

And put a target on Derrick.

Who will have to make
the same dish in 30 minutes.

Buh-bye!

But when his plan backfired...

The glaze... awesome.

Shelly became
the latest competitor

to leave the MasterChef kitchen.

Tonight...

We got 22 minutes
until we serve.

It's the most intense
team challenge of the season,

and the pressure to impress...

This is a mess.

Pushes the home cooks...

- Let's go.
- Faster, Tommy!

To their breaking point.

- Tommy.
- Tommy?

- Tommy!
- Shut up!

God!

And, in a gruesome
pressure test...

I suggest you do not
turn around.

Somebody head
is on the chopping block.

Welcome, guys, come on down.

Oh, and there's more stuff.
Uh-oh!

- Here we go.
- Oh, my gosh.

Please, line up.

- Oh, boy.
- Vegetables, okay.

Welcome back, everyone.

Tonight, you'll be facing
your next big team challenge.

Okay.

You see those crates
behind you?

Yeah.

Tonight, you eight are going
to have to prepare a dish

with all of the incredible fresh
food inside of those boxes.

But, guys, you won't be making
just one dish.

You'll be making
around 50 dishes.

- 50?
- That's right.

A dish for everyone that we have
coming to dinner tonight

in the MasterChef restaurant.

And as you would expect,
it's fully booked.

- Wow.
- Ohh.

Tonight's guests are VIPs
that are now shaping

the future of restaurants
around the world.

Tonight, each team
will have to create

an elegant, composed
MasterChef-worthy entree

for all of the VIP guests
dining in our restaurant.

They are going to be
the judges tonight.

All right, Tommy and Hetal,

you had the winning dishes in
the last elimination challenge.

So that means
you will have the honor

of being tonight's
two team captains.

- Awesome.
- Please come on up.

I've never been team captain.

I'm always following around
other people who have got

alpha-male personality,
and they want me...

shh... in the background.

Now, finally, I can show that
I'm a person who can guide.

Tommy, you did have
the winning dish,

so obviously you get
to pick first.

The first person that
I'm gonna choose

has shown an appreciation
for all things from the earth.

The world-famous urban gardener,
Stephen.

Wow.

Oh, my God, I don't believe it!

What did I do so wrong
in my life

that Tommy
has to pick me first?

We're almost polar opposites.

Right, Hetal,
time for your first pick.

So this person
I've worked with before.

I know they know how to handle
an assembly line,

and he can plate beautifully.

I'm gonna pick Derrick.

Derrick, wow.

Hetal does not have
the voice of a leader.

Like, she does not know
how to communicate.

And she's a vegetarian,
so right now,

I'm worried about
the protein box... it says meat.

Tommy, second pick?

Katrina.

Katrina, wow. Strong pick.

Right. Hetal?
Second pick.

I pick Olivia.

- Thank you.
- Olivia, welcome.

Good.

Tommy, last pick.

Obviously you get to pick
for both teams.

It's a hard choice.

Claudia's wonderful,

but I'm gonna choose Nick.

Wow, Nick. Great lineup.

- Mm-hmm.
- Fascinating.

Thank you, sir.

Claudia, come pick up
your apron.

The Red Team is my team,

and I feel pretty good
about my choices.

Okay, both teams,
go behind your boxes.

I just hope that they take
my advice and listen to me

because we've got to do
something really fabulous.

Both teams, are you ready to see
what you have

inside those crates
to cook with tonight?

Yes, Chef.

Good. Very carefully,
open your vegetable boxes.

One, two, three.
Lift.

- Oh, my God.
- Ooh!

- Yay!
- Wow!

It's like my backyard, man.

If I die of irritation
from working with Tommy,

I want you to put me in this box
and put me in the ground

with all these
beautiful vegetables, man.

This is a dream come true
for me.

All right, guys,
now for the good stuff.

Nick, what are you hoping
is in that meat box?

Oh, just pig.
I love pork.

Okay, it's time to find out
exactly what meat

you're gonna get
your hands on.

On the count of three,
open your boxes.

One...

two...

three, open.

Yes!

No meat! I am so happy.

This is the type of challenge
I should be captain of.

Vegetarian challenge.

Me and vegetarians
don't really see eye to eye.

I love... meat.

Tonight, your diners
are the who's who

of the vegetarian world.

Restaurateurs, amazing chefs,
phenomenal food critics

who all happen to be
vegetarian.

Right now, millions of Americans
follow a strict vegetarian diet.

Their influence can be felt

literally across the globe.

Wow, wow.

All right, you will have
just 60 minutes

to prep your composed
vegetarian entrees

before 30 minutes
of restaurant service.

Your one hour starts...

now.

- Go.
- Push, push, push, push.

- You guys got it?
- We're going Indian.

I'm going to be assertive.
I have a direction.

I know what I want to do.

Following your lead.
Go in here.

This is my vision,
my idea of what I think

vegetarian food is
and should be.

We're gonna do a potato,
chickpea, English pea,

and cauliflower curry
with a tomato gravy,

and then we're going to do
a coconut chive rice

with a raita,
which is a yogurt sauce.

My only concern right here is
that you're the only one

that knows those spices
and none of us do.

There's four of us,
and I can walk us through it.

- It'll be fine.
- Let's go, guys.

- Let's go, let's go.
- Excuse me.

Let's... let's think seasonally.

Beluga lentils, fall.
Buttersc... squash, fall.

I'm thinking mushroom,

crispy goat cheese
with the nuts.

We could even cut these
and dice 'em with the beluga.

Are you sure we shouldn't do
just a tiny bit of a rice?

No rice.

My team, several of them
have already been team captain,

and they always want to be
team captain.

Maybe we can also do
tiny white asparagus tips?

- We could pickle those too.
- No.

No? Could we do melon balls
of a cucumber, cucumber pickle?

- Too long.
- Too long.

These are the people
that I picked.

I wanted these kind of people.

Now I've gotta deal with 'em.

- Okay.
- Okay, go.

Need this.

Olivia,
grab garlic ginger chilies.

- Mushrooms.
- I've got the goat cheese.

15 minutes gone!

Hetal, Tommy, get your teams
moving faster. Let's go!

Okay, yes, Chef!

The first time
we've ever done this,

50 vegetarians coming
into the MasterChef restaurant.

Yes.

It's a direction that more
and more restaurants are going.

Yes, I mean,
even fine dining restaurants

with vegetarian menus,

there's sort of seven,
eight, nine, ten courses.

Yeah.

You don't need the crutch
of dairy or meat...

- You're absolutely right.
- To elevate vegetables.

- It's a true test of a chef.
- Exactly.

Let's talk about the teams.
Tommy, captaining the Red Team.

If they all work together
and communicate,

they have really high hopes
for putting together

a beautiful celebration
of vegetables.

The jury's out.
Has Tommy got a voice?

- Can Tommy captain a team?
- Exactly.

Is he gonna be trodden on,

or is he gonna march
his team to victory?

- We've got radishes going.
- Tommy, go faster!

- Two at a time!
- I am going as fast as I can.

Two at a time.
I see one at a time. Go two.

I'm not doing two at a time.

Florets, little bite-size
florets, please.

Blue Team tonight,
captained by Hetal.

I am expecting some
of the best vegetarian dishes

anywhere in the country tonight,
because she is a vegetarian.

Tonight, she's got to shine.

All right, here's your onion.

That's exactly what I want.
Thank you.

Halfway. Let's go.

- Hetal, how are we doing?
- Good.

Describe the dish, please,
quickly.

I'm making a chickpea tomato
curry and then a dry curry

with potatoes and cauliflower
and then a coconut brown rice

that's already
in the pressure cooker.

Are you opening up and
delegating as well, because...

- Yes.
- I know this is all going on

in your head,
but right now your team

- needs to be inside your head.
- Yeah.

Now, Derrick,
how are you feeling?

Are you happy
with what's going on?

I'm going
with my team captain.

These are elements that
I'm not really comfortable with.

Young lady,
you've got to delegate.

Potato's raw,
cauliflower raw.

- Gravy...
- Yeah.

Working, but nothing's going
to be ready in time

if you don't move your ass.

Quickly, let's go.
Come on.

I'm gonna cut these smaller
because they're too big.

They're not gonna cook.

- Oh, dear, oh, dear.
- Pull these higher.

Blue Team tonight,
all over the place.

Everyone's watching Hetal,
and all the veg are raw.

Potato's raw,
cauliflower's raw,

and, guys,
you got 29 minutes to go.

- Right. Right.
- [bleep] move.

You guys, make sure you taste.

I don't know what
I'm tasting for.

That's way too much water,
Claudia.

Everyone besides Hetal is
on the same boat as I am.

We all need direction.

We need to know what
our next step is.

- Cauliflower, more?
- Yes.

- More of everything? No?
- No, no, no, no, no, no!

Right now,
we're all running around

like chickens
with our heads cut off.

We have so much to do.

And nothing is done.

Please speed up!

Hetal, this is a mess.

Unbelievable.

Hetal, I need
better direction.

Come on, guys, speed up.
Please speed up!

- Okay.
- Hetal, this is a mess.

Unbelievable.

These are smoking,
smoking, smoking.

At this point,
everyone's freaking out.

So I need to take a few minutes,
explain to them what I want,

and get them on track.

Derrick, I need you to get me
some more onions.

What do you need
with these onions?

Blend the [bleep]
out of them.

I show them how to make
everything step by step.

Cook these down.
More cumin, more salt. Good.

I love this. Thank you.
You're teaching me.

This is veggies taken up
a notch,

and hopefully they understand
why I chose the menu I did.

- Cilantro herb oil's done.
- Perfect.

25 minutes to go, guys!

All right.

Right. Tommy,
describe the dish, please.

We're gonna do
a butternut squash cradle

stuffed with
black beluga lentils...

Right.

On top of a portobello mushroom
and a goat cheese medallion.

Guys, what's happening
to the goat cheese after here?

- What are you gonna do?
- We're going to slice it.

That's gonna go right on the top
of the medallion.

Has anyone tried slicing one?
Can you put one on a board?

I'm gonna show you
what happens.

It's gonna squish.

See, you know this,
but you're not saying anything.

I told them this.
I told them this.

They argued and fought me back
every way.

- Hey, look... look at me.
- That's what I want.

- No, no. Hey. VVIP.
- Sorry, sorry.

- I see that. I see that.
- VVIP.

I see that.

Okay, so then
we gotta scratch it.

Where's the voice of reason
here?

Come on, guys,
we're better than this!

- Just toss the goat cheese.
- 86.

Oh, dear.

I mean, shocking.

Red Team are in disarray.
They're all over the place.

Tommy's not stepped up.

Now they're slicing
45 rings of butternut squash.

They're not even cooked yet.
I mean,

how they're gonna get that dish
together, I don't know.

We're gonna do
little goat cheese balls.

We're not gonna have enough.
No, leave that.

Leave it?
It's easy.

She threw it away,
so we don't have any more.

- It's easy.
- Just eat all the cheese.

Let's get it done.

We got 22 minutes
until we serve.

Nobody's listening to me,
you guys.

- Ohh.
- Oh, my God.

- What is he doing?
- Tommy, faster.

There's a whole nother pan
that needs to be done, dude.

- Like now.
- Okay.

One tray is coming for you.

How is the rice?
It should be done?

- Is the rice done?
- I don't think it's done.

- So much liquid.
- Taste it.

Is the rice not going to work?

There's too much liquid.

What's wrong with the rice?
Is there no way to reduce...

- Like, cook it out.
- No, it's like complete water.

Guys, what's happening?

We're just getting as much
of the potatoes

and the cauliflower in.

- How's the rice going?
- The rice is no good.

- The rice is too wet.
- Is the rice off the menu?

Apparently the rice
is off the menu.

Unless you can tell us
how we can save it.

Look at this one.

Ooh.

If this is an essential part
of the dish,

what else can you do?

You make it into, like,
an Indian congee,

sort of rice porridge.

There are so many ways
to resolve this,

but you have to be
clever and creative.

Yeah.
Thank you, Chef.

It's all on you guys.
Make it work.

Did you do...
you did all the rice on that?

We used it. We used it.

You did all the rice
on that?

Brown rice is not going to cook
in 15 minutes.

It took 25 minutes
to cook the brown rice.

It's because we had
too much liquid.

What's going on
with the Blue Team now?

Their rice is watery,

and they want to just
throw it away.

- Are you redoing the rice?
- We're not making rice.

I don't know that it's really
going to come together.

They don't have a backup plan

if something doesn't
come together.

I'm hoping Hetal steps up
and makes it,

but she has to understand
the art of delegation now.

- Exactly.
- We have to solve for the rice.

Strain it.
See what happens.

Look, underneath there.

- Yeah.
- You know?

- This one's good.
- Like, come on, guys.

- Ridiculous.
- Blue Team, come on!

Hetal, let's go!

Stephen, 15 minutes. What are we
going to do to pull this back?

Right now, I'm getting
all the mushrooms on the racks,

- the squash on the racks.
- Okay.

I got my lentils finished
right here.

I got...
my mushroom sauce is there.

- Okay.
- It's [bleep] pure silk.

- It's great.
- All right.

- Where's the goat cheese at?
- The goat cheese went off.

Tommy, how do you feel
about no goat cheese?

I'm not happy with it,
but that's what

my team wanted to do...
they overrode me.

So, Tommy, are you gonna
be able to own this?

I am trying to own it.

It's not something
I really want

to take possession of
at this point.

Step up. Now you're the boss.

- Yeah.
- Good luck.

Okay, here, here, here.

Red Team, Blue Team,
service begins in six minutes!

Our vegetarian guests
are starting to arrive

in the MasterChef restaurant!

All right.

I'm looking forward
to seeing the creativity

that the chefs bring
to vegetarian dishes,

because I don't think
that there's enough of that.

I think a lot of times
people forget that, you know,

vegetables or foods
have natural flavors.

They often put way too much
cheese or butter or something

to overcompensate for that.

Perfect.

Hetal, Tommy, two minutes to go.

You've got
to start plating, guys.

Okay, I'm doing one plate
as a demo.

Yeah, go ahead.

Okay, can we start
plating dishes?

Yes, go for it.

- Stephen, I need your sauce.
- Hey.

Do you think you may want
to slice these in half

- while you stand right here?
- I don't know.

- This is your plate.
- Okay.

- Tommy, speed up.
- Almost finished.

Tommy, tell me what you're doing
so I know.

I'm trying to plate these plates
and get these plates out.

Tommy, we gotta hurry up.

And all I can hear is "Tommy,
don't, Tommy, Tommy, please!"

Okay, push it faster, Tommy.

Don't... ooh!
Oh, God!

Last minute, guys!

Tommy, fight to push it, please.

Listen, we can't have this
up here.

Okay.

Can you guys get that plate
together in one minute?

- Tell me the truth.
- Yes, I'm getting it.

Tommy! Hurry up.

It's like three wild dogs
in the yard,

barking and barking and biting
at each other!

Tommy, don't stop moving!

If you can't do that fast
enough, let me know, I'll do it.

Do you know what
I have to say to that?

- Tommy, faster.
- Tommy.

- Tommy, can you?
- Shut up!

That's right.
Shut... up!

Unbelievable.

Last minute, guys!

Can you guys get that plate
together in one minute?

- Yes, I'm getting it.
- Hey.

Tommy, if you can't do that fast
enough, let me know, I'll do it.

Shut up!

Miraculously, she shut up!

I should do that more often.

- How's that?
- That looks beautiful.

Attaboy, Tommy.

Time's up, guys.
Start serving!

Everything needs to be
in the middle.

Me and Olivia are gonna
work together, do four.

You guys are gonna do
another four, got it?

Got it.

You guys do two.
We'll do two.

- Two complete?
- Yes.

So I'll take one brown sauce
over here.

You got it.
Here you go.

Service starts, and suddenly,
a miracle happens.

Katrina, you're keeping an eye
on the table?

Yeah, we're rocking and rolling.

- Here you go.
- Service, please.

We start to blend
into one person.

More greens on top of that,
Nick.

- All right.
- We actually are a team.

Do we have the pea tendrils
on this?

No, you guys need it.
Here.

I think my dish looks beautiful.

Okay, table one and two
service.

You have your little perfect
square of rice

with, like, curry cascading
one side and the dry curry

cascading down the other side

with the cucumber salad on top.

Go, please.
Thank you.

And I know that the vegetarian
VIPs will appreciate

where I'm coming from.

Wow.

Hi, guys.

So, Elizabeth, tell me what
we're thinking right now.

I'm actually leaning
a little bit

toward the Blue Team's plate.

- Okay.
- It was perfect.

The sauce on the chickpeas
was so bright and s

It tasted
really delightfully fresh.

- Good, good, good, good.
- Cool.

Service, please.
Table three and four.

Carolyn, tell me what
you're thinking.

The Blue Team's spiciness
was overwhelming

- all the other flavors.
- Yeah. Okay.

- Do the radishes as I wipe.
- Ten-four.

- So, Bob...
- Yeah.

Who are you gonna go with,
Red or Blue?

Whew.
I would go with the red.

The squash is cooked perfectly.

The sauce is amazingly savory.

Isn't it good flavor on it?

Amazing. Scary.

And these pickled radishes
are delicious,

and they're gorgeous!

If we could do more lentils,
I would appreciate that.

My disappointment with
the Red dish was the lentils.

You thought they were under?

I thought that they might have
been a little overdone,

and it's something that
I feel I've seen before.

Go, go, go, come on, you guys.
Please speed up.

Blue Team, let's go.
Perfect those last tables.

It's okay.
We're gonna be all right, guys.

I prefer the Blue Team's plate.

The rice was, like,
so well cooked,

and the combination of, like,
the sauce was so perfect.

Delicious.

- Let's hit the gas a little.
- Yep.

Last table, Red Team.

One more?

I prefer the Red Team.

I really liked
the butternut squash,

the earthy textures.

It was really good.
I'm... I'm all Red.

Come on, eight minutes, come on.

- Eight minutes, guys.
- Let's go!

- Push, we gotta push!
- Hurry, push, push, push, push!

- Here. Service.
- One more, Tommy.

One more, baby.

- Service.
- Table 16.

- This is it.
- Hurry, hurry, hurry.

Okay, Red Team,
Blue Team, listen.

All the plates have gone out.
Good job.

Right now, there is
nothing you can do.

Blue or Red?

Hmm.

Thank you.

It's definitely
the Blue Team's plate.

- I'm heading towards Red.
- Yeah, we're liking it.

Thank you.

Ladies and gentlemen,
thank you so much.

I hope that
our talented home cooks

really delivered
a truly memorable meal.

Please welcome the teams

that made your exquisite
vegetarian dinner.

First up, the Red Team,
ladies and gentlemen.

And the Blue Team.

Well, an incredible night.

Sadly, there can only be
one winning team this evening.

Ladies and gentlemen,
your votes have been tallied.

Not only do I have butterflies
in my stomach,

I've got bats with teeth
in my stomach!

The team that will be safe
from elimination...

It is important for me to win
this challenge

'cause these are my people!

This is the one I need to
hit out of the ballpark.

With a huge margin
of 13 votes...

Congratulations...

Red Team.

- Oh, man.
- Oh!

Mwah, mwah, mwah, mwah!

I'm the team captain,
and we won!

I cannot believe it.
I am bursting with pride.

Red Team, congratulations.

Please make your way up
onto the balcony.

Blue Team, you know...

That means you all face
the dreaded pressure test.

Follow me back
into the kitchen, please.

Let's go.

Having lost the first MasterChef
vegetarian challenge,

I feel extremely guilty.

It was my vision,
my idea that failed,

and I know one of us
has to go home,

and I put us in that situation.

Blue Team,

you are all now staring
elimination in the face.

Olivia, Claudia, and I
do not deserve this.

We gave Hetal
exactly what she wanted.

Did she want a pressure test?
Is that what she wanted?

Hetal, Derrick, Olivia, Claudia,

at least one of you
is about to cook your last dish

in the MasterChef kitchen.

The hero of your next dish

is resting under those boxes
behind you.

Turn around and have a look.

They're all
different sizes.

Every box on those stations
is different,

but they all share
one common theme.

Will you all randomly select
a station?

Let's go.

The competition is fierce,

and it is just silent.

You could hear a pin drop,

'cause at this point, it's like
you're fighting for your life.

I can't even imagine
what's coming.

Hetal, you were
the team captain

in tonight's
vegetarian challenge,

so, on the count of three,

lift your box.

One...

two...

three, lift.

Hetal, you were
the team captain

in tonight's
vegetarian challenge,

so, on the count of three,
lift your box.

One...

two...

Three, lift.

- [bleep].
- God.

- Ugh!
- No.

This is probably every
vegetarian's worst nightmare.

It's dripping blood
from the back of its head.

I can see its, like, cerebrum
from the back.

Ooh.

That's right.
It's a lamb's head.

I doubt you've cooked
one of those before.

Never, but I've dissected
a lamb... biology class...

and I'm just gonna go at it
like it's science.

Right. Next.

Derrick, on the count of three,

lift your box up.

One...

two...

three.

Gross.

Is that a halibut head?

It is exactly that.

- I'll take this.
- Swimming with the fishes.

Now, have you cooked
with that before?

No, I usually get this part
over here.

No.

Claudia, something tells me

you probably know
where this is headed.

One...

Two...

Three.

Yes.

It's a pig's head.

It is indeed a pig's head.

Oh, how am I not upchucking
right now?

Whoo!

Back in Mazatl�n,
every really major party,

we do a whole roasted pig.

I am totally in hog heaven
right now.

Wow.

Hetal, are you okay, darling?

For the final box, I suggest
you do not turn around.

I didn't... I don't wanna look.

No, I wouldn't if I was you.

- Olivia...
- Yes, Chef.

On the count of three,
lift that box.

One...

two...

three.

Ugh.

Oh, my God.

Okay.

I think it weighs more than you.

Olivia, you have
a huge cow's head.

Yeah, I do.

Now, any great chef knows
how to use the entire animal,

all of the parts:

the innards, the tails,
the hooves,

and of course, the heads.

Tonight, you'll need to use
your heads

to make sure that you aren't
the one going home.

You'll have just 60 minutes
to make us an incredible dish

featuring at least one part
of that head.

You'll have access
to a limited pantry

where you'll find
an array of ingredients

that can really help
make your dish shine.

Your 60 minutes starts...

Now!

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

It's exactly what I want.

Beef stock and polenta.

Do not think about it.
You can do it.

- Wow.
- This is intense.

How ironic, from a vegetarian
challenge to a head.

- Ugh.
- Now they have to step up.

We have four different heads.

Which one of those home cooks
are you expecting

great things from,
and which are you worried about?

Hetal doesn't look right.

I mean, a nightmare
for any vegetarian.

- Yeah.
- Out of her comfort zone.

More importantly, she's never
cooked a lamb's head.

All right, buddy,
I'm gonna need you to move.

You know, Derrick arguably
has the easiest protein,

but is there a possibility
that Derrick

could sort of overthink
the halibut?

There's not much flavor there.

They flake easily,
they go dry easily,

and they are so easy
to overcook.

- Yeah.
- Ugh.

I'm very concerned with Olivia.

She's dainty with her plating,
and it's very hard

to make a 100-pound cow's head
look gorgeous.

It's all got to be cooked
in the pressure cooker tonight.

Otherwise you're never gonna
make it within 60 minutes.

Yep.

Get out of my way,
little piggy head.

I think Claudia wants to send
a strong message

to everybody
up on the balcony tonight.

With the pig, you know,
she's at home now.

That's in her wheelhouse.

She, tonight,
is gonna shine big-time.

Claudia's already smells good.

Claudia, you got it.

8 minutes gone.
52 minutes remaining.

Come on, guys...
for one of you,

your last time cooking
in the MasterChef kitchen.

- Right, how are you feeling?
- I'm feeling okay.

Tell me about the dish.
What are you doing?

I'm gonna do shredded tongue
and cheek...

- Cheek.
- On some turmeric

- Jasmine rice.
- Rice.

Lamb, I've worked with before
in the biology lab...

Right.
You've never...

And in Indian food,
it's pretty common.

So you've dissected a lamb?

You didn't eat it.

You didn't cook it.

No, but I study,
you know what I mean.

Either way,
you've got 45 minutes

- to that cooked.
- Yeah.

That's raw, lid's not on,
and somebody's going home.

Yes, yes, yes.

- Wakey, wakey.
- I can do it.

Concentrate.

- Olivia...
- Yes, Chef.

Tell me what we're doing.

A barbecue beef cheek
with cheddar polenta

and saut�ed peppers.

Now, if Hetal survives and you
go home on the cow's head...

That's not going to happen.

Who is going home?

You know, Derrick has something
that cooks really quickly,

and I think he has a lot of time
to overthink.

Do you think he deserves
to go home?

I think you're talking to me
a lot, and it's screwing me up.

All right, well, good-bye.

I love you, but sorry.

Derrick, what are you making?

It's a tandoori-spiced
halibut cheek

over a coconut
cauliflower puree.

Okay.

Smoked mango balls
and a grapefruit gastrique.

Smoked mango balls.

He just said
smoked mango balls.

Oh, you're spilling
over there.

Just too high.

So this is your third time now

with one
of these black aprons on.

Do you feed off of the pressure?

I love pressure...
it's like being onstage

with the spotlight going,
you know?

- Yes.
- I'll rock this black apron

- all the way to the end.
- All right.

- Good luck.
- Thank you. Thank you.

Right, Claudia,
how are you feeling?

I'm feeling great, Chef.

You sort of love the fact
that you've got a pig's head

on there.
Why is that?

Pork is so significant
to Mexican cooking.

Yeah. What are you doing?
What's the dish?

I'm going to be making
braised pork cheek tostadas.

It's gonna look like
a tostada stack.

Are you...
Can you hear me?

Dr. Spock.

Do you have them
in there already?

Yes, Chef.
They're already in there.

- And I'm gonna be making some...
- Beam me up, Scotty.

- So, confident?
- Absolutely, Chef.

I think you're really
gonna love this.

- Good luck.
- Thank you, Chef.

There we go.

30 minutes remaining.

Wow, all right, so I'm worried
about Olivia right now.

She's got those cheeks cooking
in the pressure cooker.

I didn't see a lot of herbs
or garlic.

Once that's cooked,
you can never go back

and put that flavor in
that's gonna penetrate

- the actual meat.
- No.

Christina,
worried about Derrick?

He's going
with the halibut cheeks.

He's gonna do
a nice cauliflower puree.

He's trying to sieve
cauliflower puree.

But look at the winning team.

It's not coming out.

You can't sieve
cauliflower puree.

- Uh-huh.
- They want hi..

Out.

Ow!

- Good job, Derrick.
- Thank you, Stephen.

I think it's starting
to really get to him.

- Oh.
- Oh, watch yourself.

Hey, hey!

Dude, that thing will blow up
in his [bleep] hand.

Oh, [bleep]!

- Run.
- [bleep]!

Derrick is all over the place
right now,

and nothing has made me happier
in this entire contest

than to watch
my biggest competition's demise.

It kind of brings joy
to my heart.

- Hey, hey.
- Throw it. Drop it.

I personally think
Derrick could go.

That thing is gonna explode.

20 minutes remaining, guys,
come on.

- Oh.
- Watch yourself.

- That thing is gonna explode.
- Hey, hey!

Oh, [bleep].

- Run.
- [bleep]!

Throw it. Drop it.

I personally think
Derrick could go.

- Good job, Derrick.
- He's choking up.

He's feeling the pressure
in the kitchen.

Stephen's talking to him.

You think that
that's getting under his skin?

- Yes.
- Yeah.

Not contender.
Pretender.

I'm definitely feeling
the pressure.

Stephen is being so vocal

about getting me
out of this competition

to try and get in my head.

So let him talk all he wants.

I don't care about you
and your garden.

I'm here to win.

6 1/2 minutes to go, guys.

Thinking about the plating.

Start visualizing the dish
in your mind.

So four home cooks... at least
one of them is going home.

- Yeah.
- Who's it gonna be?

My big concern tonight
is Olivia.

Looks bad.

You know,
Hetal's sounds good,

but again,
she's never cooked lamb before.

She's not tasting.

Is that raw, is that...

I can't even tell.

Two minutes remaining,

and for one of you,
your last two minutes

in the MasterChef kitchen.

You've got to start plating,
guys.

Go, go, go, go, go.

Get it in, Claudia.

Why can't I get this out?

Please, taste everything
on there.

Start finishing off your plates.

Good job, Olivia.

You got it.

60 seconds remaining.

Come on, guys.
Wipe and garnish.

30 seconds remaining.

Your dishes need to be down
on the front bench.

Come on.

- Ten, nine, eight, seven...
- Hetal.

You've got to be
on the front bench, Hetal.

- Six, five, four, three...
- Five.

- Move.
- Two, one.

And stop!
Hands in the air.

Good job.

All four of you, well done.

Seriously, that's what I call
a pressure test.

- Incredible.
- They're beautiful.

- The dishes look amazing.
- Awesome.

- They look great.
- Great job.

Let's start off
with the team captain

in the last challenge,
the vegetarian.

Looking at my dish, right now,
it smells amazing to me.

But because I couldn't taste it,
it could be under-seasoned,

it could be over-seasoned,
it could be too spicy,

not enough salt.

I don't know.

Hetal, describe the dish please.

I have lamb tongue
and cheek braised

in curry spices
with turmeric jasmine rice,

a small arugula salad, and a
cilantro-mint yogurt and oil.

So, 'cause you can't taste
this dish,

are you just going
on perfumes...

- Smells.
- Smells, aromas?

How do I know what's the tongue
and what's the cheek?

The tongue,
I sliced up actually.

- And the cheek, I just...
- Shredded.

Shredded with my hands
and a fork.

So you cooked the cheek
and the tongue together.

Yes.

- Yeah, I mean...
- Bad?

It's just confusing

'cause the actual cheek
tastes delicious.

The tongue,
it tastes nice.

I like the perfume
of the spice

but way too much rice,
slightly undercooked.

It doesn't need
both the oil and the mint.

Okay.

If you've got this level
of finesse with cooking meat,

how on earth you've never got
that level of finesse

cooking the vegetarian dishes?

That's the weird bit
about you.

You frustrate me.

I'm sorry.

Damn.

Next up, the halibut heads
of Derrick.

Sounds like a band name.

It does.
"Derrick and the Halibut Heads."

All right, tell me
what we have here.

We have a tandoori-spiced
halibut cheek

over a coconut
and orange cauliflower puree

with braised cabbage,
smoked mango balls,

and a grapefruit gastrique.

Visually,
it's the prettiest plate

that you've ever put up.

Thank you.

But the flavors seem
a little disjointed.

I mean, mango and grapefruit
and smoke and tandoori spices?

I mean, it's very much
not just like a fusion

but confusion.

It's, like,
from all over the world.

The fish
is cooked perfectly.

- Thank you.
- It's a great flavor.

I would have done grapefruit
or mango.

I don't think they both need
to be there.

The coconut and the cauliflower
adds that earthy, musky flavor

that the cabbage kind of adds,

so they're doubling down
on each other.

Okay.

I think a lot of people
in the kitchen feel

that you have a tendency
to overcomplicate things,

and I think that
that's coming true here.

I just... I really wanted
to show you that,

even under
the most intense pressure,

I'm not ready to go home.

What's really important
is to understand

you need to be able
to rein it in sometimes.

- Thank you.
- Mm-hmm.

Okay, Claudia,
so you had a pig's head.

- Yes.
- What's the dish?

I've made a tostada stack today
with a braised pig cheek,

mango and pineapple salsa,
and then a chipotle crema

topped with crispy pig ear.

I think it's beautiful.

I'm just... I'm gonna go in.

And this very much has
a rustic charm,

but it is vibrant and beautiful
and thought out.

Ooh! Listen to that crunch.

Ooh!

I love it.

It's so bright.

The heat is sort of, like,
building and sneaking up.

You get those pig cheeks first
with the crunch of the tostada.

The cabbage
brings an acidity.

It's delicious.

Thank you.

Those pig cheeks are absolutely
the star.

- Really great job, yeah.
- Thank you, Chef.

Olivia.

Hi, Chef.

Right.
Describe your dish, please.

You have a barbecue beef cheek

with braised kale,
saut�ed vegetables,

and cheddar cheese polenta.

Presentation-wise,
it looks like it's just come out

of a little neighborhood bistro

'cause it's got
that rustic charm.

The cheddar cheese grits
and the barbecue sauce... classic.

Talk to me about the sauce.
How'd you make the sauce?

First, I stewed down the onion
and garlic, orange juice,

and then I put
a little bit of sugar.

Mmm, you like your things sweet,
don't you?

- I really do, yeah.
- Um, here's the thing.

Plating's smart, love the grits,
the blistered tomatoes.

But the most bizarre thing
about this dish,

it's hard to identify
that it's a beef cheek

'cause that sauce
is so strong.

It could be anything...
lamb shoulder,

it could be a lamb's tongue,
a pig's cheek.

I want it to taste of beef.

This is really tough

because you're up
against some strong competition.

I'm gonna narrow it down now
to every little detail

because that's what
it's gonna take

to knock each other out
of this competition.

And my issue with yours tonight,
you've just forgotten the hero,

and that's the beef.

That's my beef.

This is really tough
because you're up against

some strong competition.

And you've just forgotten
the hero,

and that's the beef.

That's my beef.

Thank you.

I'm really hoping
that the judges see

that I took a risk,
and once again,

Hetal makes Indian food.

Hetal, Derrick, Claudia, Olivia,

can all four of you please
come around front?

It's getting tougher
down there.

There was one dish tonight
that all three of us agreed

without a doubt
was absolutely remarkable.

Congrats... Claudia.

Great dish.
Well thought out.

Well executed.
Great flavor.

Please, head up to the balcony.
You deserve it.

- Thank you, Chefs, thank you.
- Claudia.

I did not deserve to be
in this pressure test,

so I am so happy to be
going up to the balcony.

Now I'm back at the top,
proving that

I am a force
to be reckoned with.

These decisions get much harder.

It's coming down to the wire.

You guys are getting better,
stronger, more confident,

so we are scrutinizing
everything you do.

Please step forward...

Hetal...

And...

Derrick.

This is really hard.

But you are both safe.
Head up to the balcony, please.

It's okay.

No way.

It's okay.
Good job.

Olivia, you presented
a beautiful dish.

Unfortunately, it didn't taste
of what it should have.

- You've been amazing.
- It's been wonderful.

You've surprised us,
but deep down inside,

you surprised yourself.

Definitely.

Come say good-bye, my darling,
please.

- Thank you for everything.
- Good job.

- Oh. Good job.
- Thank you, thank you.

- Christina!
- Oh!

- You're gonna be great.
- Thank you. Thank you so much.

- Can I do this?
- You are doing this.

I didn't think
you could do this earlier.

Right, Olivia,
who's gonna become

America's next MasterChef?

I think the next MasterChef,

the person that
deserves it the most

and embodies it and lives it
and breathes it is Katrina.

- Good job, my darling.
- Yeah, thank you.

Please, put that apron
on the bench.

Thank you, guys, so much.

Good night, my darling.

I'm the kind of person
who used to make

a lot of decisions
out of, like, fear,

but now I'm definitely
far more confident

in everything that I do.

Whoo!

- Red Team.
- Yeah!

I really do feel like,
no matter what,

this experience is what you win.

And, like, the time that you get
to spend with Gordon Ramsay...

- Let's go.
- Christina Tosi, Graham Elliot,

like, that's the win.

So clearly it's one
of the prettiest plates

out there tonight.

It's just like a punch of flavor
with every element.

Thank you.
Whoo!

Before MasterChef,
I think I felt, like,

really, really stuck,
uh, in my life.

Yeah!

And I'm... I'm leaving now,
but I feel, um... free.

Next week...

Switch!

The race to be
the next MasterChef

shifts into high gear...

Get those burgers
on there now!

In an explosive
tag-team challenge.

- Take 'em off!
- You yell at me one more time...

Who will cross the finish line?

Yeah, baby!

And whose MasterChef dream

will fall short?

- Get it on the plate!
- Three!

The skewers are burning!
Blow it out!

- Blow it out!
- Two!

I'm missing a bun!
I'm missing a bun!

One!

- Oh, my God.
- Jeez.

- Oh, man!
- Aah!

Sync and corrections: Ajvngou
www.addic7ed.com

Get ready.

Previously on Home Free...
Go.

Seven remaining couples competed
to win a brand-new dream home.

We will demolish you.

Oh!

- At the Drill Down Challenge...
- Go, go, go, go.

- Come on. Come on. Come on.
- Wait, wait.

Ben and Kasey won for
the second time in three weeks,

then shook up the teams...

Team Green!

Gold Team 3-0.

During the biggest...

Oh, my God.

And toughest...

Ugh. This sucks.

Renovation to date.

Quit your whining.

Some couples struggled.

I'm very tired.
I can't breathe.

Living on a construction site
24/7 took its toll.

I'm not a carpenter.

At the inspection, Andi
and Kate impressed my experts.

Beautiful table.

But John and Danisha were
less impressed with others...

Is that falling apart?

It's very crooked.

Leading to
the Green Team's first win.