All language subtitles for MasterChef - 02x05 - 2 Eliminated Top 16 Revealed.LOL.English.HI.C.updated.Addic7ed.com

[Cheers and applause]

(Announcer)
From the thousands
that applied

only 18 homecooks have made it

into the MasterChef kitchen.

Yes, yes.

I am a property manager.

I am a style consultant.

I'm a 51-year-old
truck driver.

I'm a realtor.
I'm a freshman at Trinity College.

I just quit my job.
I'm a manager for a stone company.

I'm an attorney.
A real estate agent.

I'm a single mom.
I build web sites.

I'm a stay-at-home dad.
I'm a travel writer.

I'm an architect.
I am a server.

I work for an electronics
manufacturer.

I actually own my own P.R. firm.
I'm a publicist.

I'm a neural engineer.

(Announcer)
To be crowned MasterChef,
they will face challenges

that push them
to their breaking points.

Mom, you're scaring
all of the guests.

(Announcer)
I the heat of the battle,

team leaders will rise...
and fall...

I'm losing it.
(Announcer)
Tempers will flare...

I hope she's not imagining
my face on that cutting board.

(Announcer)
And enemies will be made.

Max's arrogance is
through the roof.

Suzy is pathetic.

(Announcer)
Some will celebrate victory.

It's like fireworks
on your palate.

(Announcer)
And others will meet with defeat.

(Graham) Things like this give
what I do a bad name.

I would send you home now.
I feel like giving up.

(Announcer) And each step of the way,
they'll have to face three

of the toughest figures
in the culinary world.

I'm Graham Elliot.

At 27, I became America's
youngest four-star chef.

My name is Joe Bastianich,

and I own 24 of the best Italian
restaurants in the world

and three award-winning
Italian wineries.

And then there's me,
Gordon Ramsay.

I've got over 20 restaurants
with 12 Michelin stars,

and there's nothing that
I don't know about food.

(Announcer)
18 talented home cooks risk it all

to pursue their dream.

So many things could go wrong.
Yes, chef.

(Announcer) One of them
will win $1/4 million...

Why don't you cook like this
all the time?

(Announcer)
And the coveted title of...

That's inspired me.
Good job.

(Announcer)
MasterChef.

[Dramatic music]

MasterChef 2x05
Top 16 Revealed
Original Air Date on June 20, 2011

== sync, corrected by elderman ==

(Announcer)
After an exhaustive search

for America's next MasterChef,

the final 18
have been chosen.

Now, it's time for them
to take their place

in the MasterChef kitchen.

♪ ♪

When I walked
in that kitchen,

I was, like,
holy [bleep]!

The idea that I get to use
this incredible equipment

is just completely
and utterly unreal.

It's spacious, it's big.

There are sections of it that
look like a fancy restaurant.

I'm looking at the pantry--
this is amazing!

I'm just a small girl
from sopchoppy.

I don't know what the hell
I'm doing here.

I literally had goosebumps
all over my body.

Beautiful.

Ladies and gentlemen,
you have arrived!

[Cheers and applause]

Yeah!

Welcome...

to the phenomenal
MasterChef kitchen.

This place will make
or break you.

And for one of you,
it's where you'll graduate

from a home cook
to become a MasterChef,

and will be walking away
with $1/4 million.

[Cheers and applause]

All right,
don't just stand there.

Get to your stations.
Let's go!

Quick! Come on!

MasterChef means
the world to me.

I want this so bad
I can't stand it.

I'm, like, shaking
in my chef shoes.

(Gordon)
Look at this.

You're cooking with
the top of the line

Viking range.

Every piece of equipment
you could ever dream of.

All right, now, we've
seen what you can do

with all the options
available to you.

But now it's really time

to test your creativity...

With your first
mystery box challenge.

(Announcer) In this challenge,
the contestants

have to prepare, cook,
and present one stunning dish

using nothing more
than the ingredients

hidden inside the box.

(Gordon)
We are gonna select

only the top three dishes.

And the person
with the best dish

will have a huge advantage
in the next stage

of this competition.

(Joe) And that's important
because the next test

is an elimination test.

And I'm sure none of you
want your first day

in the MasterChef kitchen

to also be your last.

(Gordon)
On the count of three,

I want you to lift
those boxes.

One...

I'm thinking to myself,
"Oh, what the hell

"is gonna be under there?

I hope it's not,
like, veal brains."

Two...

What could it be inside?
Meat? Fish? Rabbit? Frogs?

Three!

[Laughter and cheers]

(Gordon)
You have the most amazing
piece of salmon...

Strawberries, fennel,
white asparagus,

ricotta cheese, fingerling
potatoes, pistachios,

balsamic vinegar,
fresh dill,

and the most amazing
puff pastry.

The advantage
for the winner is huge.

Remember, there's an elimination
just around the corner.

Your 60 minutes
starts now!

A box of ingredients
like that

is gonna test
any professional chef,

let alone an amateur chef.

Opening the mystery box
is kind of like

opening your pantry
the day before payday.

It's not necessarily
the ingredients that you want,

but what are you gonna do
with said ingredients?

The question is,
will they feel like

they have to use
the strawberries?

To me, the strawberries
are really

what kind of
put you off-balance.

Who has the balls

to leave the salmon
on the table?

That's the thing.
Are you going sweet

or are you going savory?

What would you do?

I would do a confit of salmon
poached in olive oil

with a salad
of shaved asparagus,

some fennel, and then
a dill mustard vinaigrette.

All right, Christian,

talk to me about the dish.
What are you doing?

Pistachio-crusted salmon

with a little balsamic
strawberry reduction

going over that.

Ever use strawberries
and salmon together?

Uh, no. Not exactly.

Why do you think that salmon
needs the strawberries?

Uh, because you
gave them to me.

Good luck.
Thank you, chef.

Angel, what are you cooking?

Something I've never
tried before.

I'm gonna use a little bit
of the mustard that we got,

some of this cheese.
I've got some salmon patties.

You put mustard and ricotta
in the sauce?
Yes.

You're doing a ricotta sauce?
Yes.

Wow.

(Graham) All right, Suzy, talk to me.
What have you got?

I'm doing salmon
three ways.

I'm smoking salmon,
I pickled salmon,

and now I'm gonna
grill salmon.

One of the three
are gonna get used,

or are you gonna do 'em all?
I wanna use them all.

Yeah. So take a look
at my smoker.

We don't have chips,
but instead, I used the bread.

(Joe)
You're smoking in the bread?

I'm smoking in the bread.

Do you think that
you're clearly,

like, ahead
of the pack here?

I think I'm playing smart,
but I'm not cocky.

I have a lot
of different techniques

that I just want to
show you guys.

Suzy has a very high
opinion of herself,

and it's a lot higher
than the opinion

that I have of her.

Okay, guys,
just over 40 minutes to go.

Start visualizing
that dish on a plate.

I'm doing a strawberry
balsamic seared salmon

with pistachio-crusted potato
and fennel cakes on the side.

(Gordon)
35 minutes to go, guys. Yeah?

I wanted to use the egg
in the noodles.

Just kind of add a little bit
of color to the plate.

Kind of a bird's nest.

(Gordon)
Just over 25 minutes to go,
guys.

(Graham)
Hey, Jennie, how we doing?

Great. I'm excited
about this challenge.

(Joe)
You making salmon cubes?

I have a savory tart

with a--the ricotta
and mustard mixture.

(Graham) Puff pastry, right?
Puff pastry.

Let me ask you
a question.

Taking a beautiful,
giant hunk of delicious salmon,

making very small cubes--
are you risking dry,

arid salmon
by making it so small,

and taking away
any chance of it

being moist and delicious?

I'm now afraid
that you said it.

(Gordon)
Tony.

Yes, chef?
Smile a little bit.

Why are you so miserable?
What's wrong?

Oh, I'm not miserable
at all.

Just waiting.
No? Waiting for what?

Actually, I'm poaching salmon
over that liquid.

Okay. Be careful.

Your handle's on fire,
and so is your basket.

Wow.
Oh!

It wasn't on fire
when I was watching it.

I'm not frazzled.

Just caught me
by surprise a little bit.

It's kind of like
the teacher catching you

when you don't have
your homework done.

I think I see a lot of people
who are cooking in advance.

And I'm not sure
if they're just testing,

or is that the dishes
we're going to eat?

Some of the portions
of the salmon as well

are really thin,
really small pieces

that are gonna overcook
in a second.

(Joe)
Dangerous. Dangerous.

There's a lot

of strawberries
and salmon,

which I didn't expect
to see.

It doesn't really play well.
Right.

Pistachio and salmon
could work, right?

(Joe) Yeah. Mm-hmm.
The crunch and the textural contrast.

But isn't it too obvious?

Yeah, but these
are home-cooked.

Suzy is doing a trio.

She's basically created
her own smoker with foil.

I think she's on a high wire
without a net.

12 minutes to go!

This is exactly when
I'd start cooking my salmon.

Oh...

Taste, taste, taste.

Last five minutes.

(Ben) I'm trying to decide
whether or not to plate

my balsamic reduced strawberry.

If I plate that strawberry,

you know who's gonna
eat my soul.

[Laughs]

Last three minutes
to go.

(Announcer)
The home cooks must use
these final moments

to make their dish
stand out.

The judges will select
only three dishes to taste,

so impeccable presentation
is critical.

(Gordon)
Ten, nine, eight,

seven, six, five, four,

three, two, one.

And stop!

(Gordon)
Here we go. Five, four,

three, two, one.

And stop! Stand back
from the stove.

[Cheers and applause]

(Announcer)
In our first
mystery box challenge,

the judges select
only three dishes to taste.

And the winner of the challenge
will have a big advantage

going into
the elimination round,

where at least one person
will be sent home.

(Gordon)
Trust me, we've been around.

We've scrutinized
everything.

But before we announce
the top three dishes,

I think it's important
that we tell you about

the worst dish.

Because all three of us felt
that it was embarrassing.

And we were quite shocked

because we thought
that individual

was a serious contender.

And that dish belongs to...

Ben Starr.

The sauce was hideous.
The salmon was way overcooked.

And whatever you were trying
to do with that cake

was just embarrassing.

Here's me,
incompetent Ben Starr,

biggest disappointment
of the evening by far.

(Gordon)
Okay, the first dish
that stood out--

it was daring,
it was bold--

belongs to...

Suzy.

Congratulations. Good job.
[Applause]

(Suzy)
I am a really great cook.

And my dishes are
restaurant-quality dishes.

I am the best chef here.

Describe the dish.

(Suzy)
I made salmon three ways.

I did a trio of
pickled salmon,

smoked salmon,
and grilled salmon.

Yeah, it's nice. It's got
strong, contrasting flavors.

Three completely different
tastes you've delivered.

And considering you
only had 60 minutes...

The one issue I have
is the strawberries.

It's very, very sweet.

It needs less of it

'cause it's
very, very overpowering.

But good job.
Really good job. Well done.

The salmon here
with the balsamic...

That's probably the only thing
that I'm not a huge fan of,

just because
the balsamic itself

takes on that raw
fish flavor.

Got it.
But that's it.

Thank you.
Thanks.

I think that there's
a little hoc poc

that really doesn't
translate.

I think the smoking
doesn't really taste smoked.

Okay.
It's well-cooked, and it's flavorful.

A little bit of smoke
and mirrors, I think,

on some of the technique,

but the overall effect is positive.
Thank you.

(Gordon)
Good job.

So the next dish

is a dish that I think
would certainly

win the award for being
the most restaurant-ready.

And that dish
belongs to...

Christian.

Me?
[Applause]

(Gordon)
Well done.

Good job.

So tell me about
the dish.

(Christian)
I made a pistachio-crusted
salmon

with a strawberry
balsamic reduction.

And I put that over
some asparagus

with a little
caramelized fennel

and some roasted
fingerling potatoes.

So we see salmon
that is perfectly cooked,

being crisp on the top,

and translucent and moist.

And the bonus for us

was the effective use
of the strawberries.

Well done.

So we saw a lot of people

crusting the fish
with the pistachio.

But this one was nice and even
all the way across.

Yeah, really yummy.
Really good job.

Thank you.
Sure.

The actual combination
of the fingerling,

the fennel, the asparagus,
the salmon is done

absolutely on the money.

Good job. Well done.
Thank you.

(Graham) All right, the third
and final dish

that we're gonna taste is
one that,

while walking around,
I think

we were kind of nervous about.

The third and final person

who has the potential
for a great advantage

in the next challenge

is Jennie Kelley.

(Gordon)
Well done.

I'm in the top three,
and I can't believe it.

I'm not as advanced
as some of these other people.

I'm just a home cook
from Dallas

with a lot of passion
who's quit her job.

(Gordon)
Describe the dish.

It's a savory salmon tart

with the ricotta
and the mustard spread,

caramelized fennel,
and the shaved asparagus.

The mustard gives it
a little bit of zing.

The creamy ricotta
underneath

gives it that nice,
moist mouth feel.

All the components are
really, really delicious.

Good job. Good job.
Thank you, chef. Thank you.

You've kind of gone away
from what everyone else did.

If you had to conceptualize
a menu dish,

this is the kind of stuff
people think about.

You basically invented
a pizza out of what you had,

and that is super-smart
and super-impressive

to someone like me.
Thank you.

(Gordon)
Bold move making the tart.

And the three ways?
(Joe) Also good.

(Graham) Christian's was like
a restaurant quality.

(Gordon)
Very tough.

Okay, three
remarkable dishes.

Sadly, there can only be
one winner.

Are we going for
salmon three ways?

I mean...So ambitious.

I am super proud of my dish.
I deserve this title.

(Gordon)
Or is it the restaurant dish

that looked like it had been
sort of finished off

by a chef that's cooking
in a four-star restaurant?

'Cause it had that
wow factor.

I wanted this bad before,

but I really, really
want it bad now.

(Gordon)
Or is it the unorthodox
salmon dish, the tart?

Really good job.

I'm not gonna be
in the back anymore.

I can be up there
with the best of them.

The advantage for the winner
is huge.

Congratulations goes to...

(Gordon)
Three remarkable dishes.

Are we going for Suzy,
salmon three ways?

Or is it the restaurant dish

that was put on the plate
with such finesse,

like a four-star
restaurant?

Or is it the unorthodox
salmon dish, the tart?

Looks simple, but my God!

Suzy, Christian, Jennie...

Congratulations...

Christian.

Whoo! Yes!
[Applause]

The competition's
just starting,

and I hit it out
of the ball park.

I'm just gonna keep on
taking 'em out one by one.

(Suzy) I think my dish was a lot
better than Christian's dish.

I'm really disappointed,
honestly,

just, like, with the judging
for this challenge.

Okay, you have
a huge advantage

in the next stage
of this competition.

Come with us.
Let's go.

(Announcer) As the winner
of the mystery box,

Christian is now
the first competitor

to enter
the MasterChef pantry.

Here, Christian will be
put in control

of the elimination test.

Each elimination test will see
at least one person

leave the competition.

And now, Christian will be given
a huge advantage

as he gets to pick
the ingredient

or style of food that
everyone else must cook with.

But the one thing
he can't control

is the theme
of the challenge.

That is in the hands
of the judges.

Now, the theme
of today's elimination test

is the cuisine
of Europe.

Your first one--
el primero es...

Espana.
Spain.

The essence
of the mediterranean.

It's truly where the ocean
kisses the mountains,

and the flavors combine
into the most incredible

paella dishes, the most
delicious sea mackerel,

the vivid colors
of olives and tapenades.

It's truly
the culinary mecca of Europe

at this point in time.

The second...

France.

French food is a world
unto itself.

You have different regions--

from Normandy
to the Riviera,

from Brittany to
the fine dining of Paris.

The ingredients are
impeccable.

This is where cuisine
was created.

And, of course,
the third cuisine.

Clearly the number one
cuisine anywhere in the world...

British.

[Laughter]

Excuse me, we're frikkin'
26 miles away from France.

Yes?
26 long, culinary miles.

Excuse me. Do you mind?
Oh, no, no. Go ahead.

That looks delicious.

When you think of British
cuisine, you think of

the most amazing comfort food,

from fantastic
Shepherd's pie

to the most amazing
fish and chips,

and even a stunning trifle.

That's the kind of comfort food
that I've grown up with.

Now, keep in mind,
whichever cuisine you choose

will be the one that everyone
will have to cook today.

So you can pick the one that
you're most comfortable with,

or the cuisine that your
competition will fear the most.

Which one are you
gonna go for?

I think a lot of them
do know Spanish.

I think a lot of them
don't know French.

But British--
I love comfort food.

That's probably
my strongest strength.

Ugh! I'm going with--

(Gordon) Christian, back to your
station, please.

We gave Christian the choice
to cook Spanish,

French, or British cuisine.

I have no idea
what's in store for us

because it seems like
Christian would pick something

that most of us
don't know how to do.

(Gordon) So, Christian,
what did you pick?

Vive la France!

Whoo!

[Applause]

I'm very excited because

if you know a little bit
about cooking,

you know something French--
it's just a fact.

Whether or not you can
execute it correctly,

that's another story.

French? I don't know
jack [bleep] about French

except French fries
and croissants...

And French kissing.

you get a major advantage.

And that is you don't
have to cook anything.

You are safe
from elimination.

Yah-ha!

(Christine) When the judges said that
Christian didn't have to cook,

I think all of us were
a little pissed off.

(Joe)
So you will have

a glass of champagne.
Thank you.

Proceed up
to the gallery,

and sit and watch
everything else happen.

(Gordon)
Enjoy. So Christian's safe.

But for at least
one of you,

it will be
your final hour

cooking in
the MasterChef kitchen.

Are you ready?
(All) Yes, chef.

Your hour starts...

Now! Off you go!

(Announcer)
While Christian enjoys
the safety of the gallery,

the remaining 17 contestants
now face the pressure

of their first
elimination challenge.

They all have access
to a pantry fully stocked

with every ingredient
imaginable.

(Woman)
Has anyone seen thyme?

I have no idea what
I'm gonna cook,

and I have one hour
to do it.

[Ticking]

Do you have any
heavy cream I can borrow?

This is all I have left.
Take that.

Thank you.
You're welcome.

The stakes are so high,

you have to put out
the best dish you possibly can.

And if you don't,

then you're gonna be
one of those people

that are there
in front of the judges,

waiting for them to decide
whether or not

it's you that they're
going to be sending home.

And I don't want
to be that person.

(Max)
Growing up in Manhattan,

I've experienced
many different cuisines

and many different
French restaurants.

I'm definitely at
an advantage with this.

(Christian) I have the people
that I'm rooting for,

and I have the people
that I'm not.

I think Max's age and his ego
gets in the way.

I think he's been given,
like, a free ride

probably most of his life.

I'm watching you, Max.

(Gordon) Amazing challenge.
(Graham) Yeah.

This is the heart
of MasterChef.

Now they're out of cooking
what they're familiar with.

They have to conceptualize
a dish to win the contest,

and put the flavor
on the plate, and then cook it.

All right, Erryn,
what are you doing?

I'm getting ready to do some
sweet potato pommes frites.

Okay, so sweet potato fries?
Yeah.

Not very French
Right.

Protein?
I'm doing a carpaccio.

A carpaccio?
Yes.

Which, you know--
carpaccio is Italian.
Really?

I got it from Julia Child,
so I assumed that it was...

Of course,
but you know, hey--

it may be the best
carpaccio ever.

Good luck.
Thank you.

Hello, chef. How are you?
Good. What are you making?

A peppercorn filet
with a bearnaise sauce,

with whipped
rosemary garlic potatoes.

Have you ever been to France?
No.

French cookbooks?

French restaurants?
No. No.

Okay. Okay. So you're
kind of flying blind.

Yes.
Okay.

Wine in the dish
and wine in me,

and then we're
all good to go.

I haven't even
drank that much yet.

Yet. Key word.

Jennie, what are you cooking?
Hi, chef.

I'm doing a French onion soup,
a cream of mushroom soup,

and a cream
of zucchini soup.

Why would you do
three soups

and not just one
stunning soup?

Um, I've been to Paris.
I love to go to bistros

and see what
the soup of the day is.

And these are three of my favorites.
Right.

All right, Max,
what are you cooking?

All right, I'm gonna be doing
a Cod in a veloute sauce.

I'm gonna do some roasted
potatoes with some mushrooms,

and some mussels in--

a Cod in a veloute?
Mm-hmm.

Right. Have you been
to France before?

Of course I have.

(Graham) Angel, what are you
rocking on?

Trying to make
a fruit tart.

How are you gonna stop
the yolk from cooking

when you put it in
the hot cream?

Gotta keep stirring.

You have to be
very careful with that

'cause a scrambled egg
strawberry tart

would be no bueno.
No bueno.

(Gordon) All right, Derrick,
what are you doing?

I'm making a savory gougere.
It's like a French pastry.

It puffs up,
and it's hollow inside,

and it's got gruyere
cheese in it, some thyme.

And I'm gonna stuff that
with a white wine poached egg.

Wow, this is ambitious.
Yeah. It might be stupid.

Really ambitious. Good luck,
good luck, good luck.

20 minutes to go.

A lot more desserts
than I thought.

(Joe) Angel, I think,
for her lack of experience

in French cuisine is doing
a strawberry fruit tart.

We're seeing
some classic things too.

Like, Mark's doing a beautiful
au poivre filet

with some whipped potatoes

and some veggies.
It could be good.

Absolutely.
But you wouldn't serve

a steak au poivre
with bearnaise.

No. Never.

I've got 15 minutes left.

I am running against
the clock right now.

I feel like I'm about
1/4 of the way done.

(Gordon) Just under 10 minutes to go!
Really focus now.

For the mystery box,
I was in the top three,

and I don't want to lose
that momentum.

My potatoes are
a little liquidy,

so I'm gonna try
and thicken 'em up.

I don't know if
I'll have enough time.

I forgot to weigh
my tart down,

so it's starting to bubble.

And five minutes left, I still
gotta put my [bleep] in.

And then I have
to bake it still.

Please, sweet Jesus,
let me just get through this

because I really don't want
to go home.

I cannot let the French
win this war.

This is a [bleep]
disaster!

(Announcer)
Only a few minutes remain
in the first elimination test...

Make sure you taste
everything

that's going on that plate.

(Announcer)
And many are struggling
with the French theme.

At the end of the day,
at least one

of these home cooks
will be eliminated.

My eggs just broke, so
I'm gonna have to redo this.

Okay, guys,
last three minutes.

(Gordon)
Start putting that dish together.

Finishing touches.
Here we go.

Ten,

nine, eight, seven,

six, five, four,

three, two, one.
And stop!

Everybody stand back.
Good job.

Christian, come back down,
please. Stand by your station.

(Announcer)
Because Christian won
the mystery box challenge,

he did not have to
prepare a dish

and is safe
from elimination.

But that's not the case for
the other 17 home cooks.

(Gordon)
The theme of today's
elimination challenge

was French cuisine.

Some of them look
extraordinary,

and some of them
look like a...

Une assiette [Bleep].

A plate of [bleep]!

(Announcer)
The judges will taste
everybody's dish,

then they will select
the three worst dishes,

and at least one person
will be eliminated today.

(Joe)
Okay, Max.

I'm absolutely craving
to be singled out as the best

in the competition.

I think I'm
a little bit overdue.

I think my dishes
have stood out.

I poached a Cod
in a little cream veloute,

seared it,
broiled some potatoes

with some rosemary
and sage,

and also did some mussels.

So the Cod needs to be
flaky and translucent.

Ooh. Very nice.

The fish is beautiful.
The sauce is delicious.

When I was 18 years
of age,

my parents didn't
have the money

to eat out at those restaurants
that you've eaten out in.

I had to go
behind the scenes

and get my ass kicked
in the kitchen.

And you sat
at the other side,

from a customer's
point of view.

But you've taken that
seriously.

And today, for the first time
in this competition,

it really shows

that you really do
know how to cook.

You have just raised
the bar even higher.

Congratulations.
That is delicious.

Good job.
Thank you.

(Gordon)
Very good job, indeed.

If that's a sign
of what's to come,

trust me, we're gonna be
in a great mood.

(Joe)
Uh, Giuseppe.

(Announcer)
Can the next home cooks
keep the judges smiling?

(Giuseppe)
I made profiteroles
with lemon vanilla cream.

The baking of the pastry
itself is spot-on.

A petit success

for a big Italian like you.
Thank you.

Okay, Suzy,
come on up.

(Suzy)
I did a duo of tarts--

a ganache with raspberry
and meringue,

and then a lemon curd tart

with apple and meringue
as well.

(Graham)
The overachiever.

Amazing job getting
both of these done,

you know, in 60 minutes.

You remind me of the girl
in high school

I used to sit by
that was, like,

"Teacher, you forgot
to give us homework."

I was that girl
in high school.

[Laughter]

(Gordon)
Alejandra.

Right.

(Alejandra)
I seared some Cod

and sat it over a crouton.

And I steamed some clams.

It should just flake.

It's cooked perfectly.
Thank you so much.

Good job.

Jennie, let's go.
Yes, chef.

(Announcer)
Can Jennie repeat
her earlier success

after being
in the mystery box top three?

What have we got?

This is a cream of zucchini
soup with fresh dill,

French onion,
and mushroom with tarragon.

This one is a...
Zucchini.

And this one?
Mushroom.

And your onion soup?

The onions aren't
cooked properly.

And also, you know, when you
caramelize those onions,

you finish 'em off with
some mustard in there first

so it really brings
the heat up.

It's a little bit
greasy as well.

I'm disappointed.
You've gone backwards.

These really are not
even soups, quite frankly.

These are like purees.
These are like baby food.

Under-seasoned.
Not very good at all.

I think this has strong
contention for bottom three.

And you better hope
there are some

really, really
bad dishes out there.

It was really hard
to hear all that.

It was sort of guttural.

I felt like I was punched
in the stomach.

Well, highs and lows,
highs and lows.

Mark, what do you have
for us?

I have a filet
crusted in peppercorn,

a creamy rosemary garlic mashed
with a bearnaise sauce.

Do you normally put
bearnaise sauce on your steak?

French.

Not many French people
I know.

But this consistency
look nice?

You like the thickness
of it?

I would have liked them
a little thicker.

Thicker than that?
What's in here?

Shallots, rosemary,
and garlic.

And flour?

I added a little bit
of starch

because it was liquidy.
Raw?

There's raw flour in here.
What?

That is a severe
technical error

to serve raw flour.

There are several things that
you can never do in cooking.

And adding flour

to a liquid mashed potato
is one of them.

(Mark) I was praying that
someone else's dish

was worse than mine.

But adding flour
to mashed potatoes like that

without cooking 'em down
is a big no-no.

So even if someone's dish
was worse than mine,

(Announcer)
In the French elimination
challenge,

after some great dishes...

An amazing job.

(Joe)
The baking is spot-on.

You have just raised
the bar even higher.

(Announcer)
Mark has just committed
a cardinal sin.

Raw?
There's raw flour in here.

In the mashed potatoes?

I don't get it.

Such a shame.

Derrick, let's go.

Bring us some
inspiration, please.

Let's get back
to something French.

Something exciting,
dangerous,

avant garde.
What is it?

It is a gougere,

and it is stuffed with
a white wine poached egg,

served with a creamy
white wine sauce.

And the hope is that,
when you cut into the egg,

the earthiness of the yolk
kind of evens out

those two sharp textures.

Wow.
That is fantastic.

Let's hope it tastes
as good as it looks.

It's delicious.
It really is delicious.

Thank you. Thank you.
[Applause]

That's inspired me.

Good job. Well done.
Thank you, chef.

Thank you.

[Cheers and applause]

(Graham) All right, Angel,
come on down, please.

This looks like a mess.

A hot, heaping pile
of mess.

You look angry.
What happened?

French got the best
of me.

What is it?

It was supposed to be
a custard

to go inside my tart, but--
where's the tart?

Uh, back there.
It didn't do well.

Obviously, the tart
speaks for itself,

so I don't know
what else to say.

Sorry, Angel.

Okay...
I already know
it's a disaster.

Yeah, well,
you're not wrong.

It's like the kind
of dessert

that gives you [bleep]
for a month.

I'm more embarrassed
for you

because I think
deep down inside

you can do a lot better.

Next up...

Christine.
Let's go.

A seared pork chop
in a creamy dijon sauce.

(Gordon)
[Bleep].

[Knife banging on plate]

[Bleep].

Any ounce of goodness,
cooked out of it.

Okay, Erryn, let's go.

Okay, first of all,
what is that thing?

This is a carpaccio.

Just stop there two seconds.
We doing Italy?

Did we switch
countries?

(Gordon)
So it's a carpaccio of filet?

Yes. I also have
a cream of zucchini soup

and a chive mayonnaise sauce

for some sweet potato
pommes frites.

The beef, it needs
the olive oil,

and it needs the parmesan.

It doesn't need the spinach,

and certainly not
the sauteed mushroom.

The actual soup--
zucchini soup--not bad.

In comparison
to Jennie's soup,

you know, it's
in a different league.

It's got a really
nice flavor to it.

And as for
the sweet potato fries,

they should come with
a government health warning

because they look dreadful.
Rusty nails.

(Announcer)
After tasting all of our
home cooks' dishes,

the judges must select
the bottom three.

From those,
at least one person

will be going home.

(Gordon)
Okay, we've tasted 17 dishes.

But for all three of us,

there were two that really

left their competition
behind.

My dish was definitely
one of the top dishes.

It's just a restaurant-quality
dish, no doubt about it.

The first dish belongs to...

Derrick. Well done.

[Cheers and applause]

(Derrick)
I'm in a very happy place
right now.

It's a huge sigh of relief.

(Gordon)
Great finesse. Great skill.

The next stand-out dish
was a delight.

That dish belongs to...

Max. Well done.

Really good job.

(Gordon)
Well done.

Great finesse.
Great skill.

That means both of you
will be team captains

in the next challenge.

And you are seriously safe
from elimination.

But there's three of you
that are not.

One of the three worst dishes
was executed horrendously,

and an embarrassment
to France.

That dish belongs to...

(Announcer)
Following a grueling
elimination challenge,

our home cooks await
their fate.

And after tasting
all their dishes,

the MasterChef judges will send
at least one person home.

(Gordon)
One of the three worst dishes

was executed horrendously,

and an embarrassment
to France.

I think I'm going home
for sure.

I'm just waiting for them
to call my name.

(Gordon)
That dish belongs to...

Angel.

You said French style of cooking
was not your strength.

What you produced
across 60 minutes proved that.

The next dish, the cook
committed a cardinal sin.

Mark, can you come up here
and join us?

The act of serving raw flour
is beyond the point

of a technical mistake
or flaw.

It's kind of
an unforgivable mistake,

and one that we have to
acknowledge in a very real way.

(Graham)
The third dish was
ill-conceived,

was not French...

And at the end of the day,
it just wasn't good.

Erryn, please come forward.

The fact that it was
a carpaccio...

It wasn't even sliced
thinly.

Even if we were doing
a different country

besides France,

all the components
were jumbled,

and it didn't work.

Okay, the person leaving
MasterChef...

Lord, please just let me get by
by the skin of my teeth.

That's all I need.
Just--just let me get by.

(Mark)
It's eating me up inside.

The last thing I wanted to do
was come out here

and make it this far,
and go out this way.

(Erryn)
Mark had a flaw in his dish,

Angel had a flaw in her dish,
so right now it's a toss-up.

You know, I think that
all three of us could go home.

Angel, your time is done
inside the MasterChef kitchen.

Please take your apron off
and leave.

Thank you.

I actually feel privileged,
and I feel honored

that I had made it this far.

America,
I cannot cook French food.

But if you want an egg roll,
if you want some fried chicken,

if you want
some collard greens,

call me--I got you.

Mark, Erryn,

the bad news is...

We're not done there.

One of you two will be leaving
the MasterChef kitchen.

That person is...

Mark.

(Mark) I'm feeling disappointed.
I made a stupid mistake.

I should have listened
to my instinct

and done it the right way.

Nevertheless,
it was an amazing experience,

and I wouldn't change it
for anything.

Erryn, you dodged
a bullet.

Right now,

you are walking
on thin ice.

You're a smart guy.

And you can cook--
let me tell you that.

Get a grip.

(Erryn) I'm not feeling
that great right now,

but I'm feeling fortunate,

and I'm feeling just determined
to go out there

and not ever be
in the bottom three again.

Tomorrow's gonna be
a new day,

and I'm gonna have
the opportunity to prove myself

all over again.
I'm ready to roll.

(Gordon)
Big day tomorrow.

Trust me, the pressure
is gonna be even more intense.

And, my God,
the stakes are even higher.

We have got one hell
of a challenge tomorrow

that you cannot afford
to fail on.

Good night.

(Announcer)
Tomorrow night on MasterChef...

(Gordon)
The doors are open!

(Announcer)
With two home cooks
already eliminated,

the remaining 16
will compete

in their first team challenge.

This is going to be
a disaster.

(Announcer)
Both teams will struggle
with the massive scale...

There's no pizza.
Have you ever cooked for 300 people?

Me either.
(Announcer) And with each other.

Look out, Max.
Max's arrogance is through the roof.

(Announcer)
The losing team will face
a pressure test...

It's all on the line right now.
Three.

(Announcer)
Where another amateur cook's
MasterChef dreams

will come to an end.
(Gordon) And stop!

== sync, corrected by elderman ==