All language subtitles for masterchef.us.s10e02.720p.web.x264-tbs

Gordon: Previously on
"MasterChef,"

we searched America

for the most talented
home cooks.

Welcome to the tenth anniversary
season of "MasterChef!"

This year,
three previous winners

are sticking around
to help you.

It's season ten, and the
most competitive year ever.

You need to convince
all three of us

in order to move forward.

We only have 20 aprons
to give out.

The best of the best earned
a coveted white apron,

and one home cook was given
a second chance to cook again.

I'm gonna be giving you this.

- Oh!
- This is a battle pass.

I'm playing my card on you.

Tonight,

the search for America's
next MasterChef continues...

Gordon:
Absolutely stunning.

I can only hope
it tastes as good as it looks.

with just eight aprons
up for grabs...

It's a definite no.

...and two battle passes
remaining.

I'm going to give
my battle pass to you.

Then the three home cooks with a
second chance battle it out...

This is any man's game
at this point.

...for the final apron

and a spot in the top 20.

- Yeah!
- I can't actually watch this.

It's perfect.

Please watch over us
as I do this.

Please don't let me get my fingers
cut or anything else. Amen.

All right, let's roll.

I already got my jacket off,

so I'm ready to put
that apron on.

Jennifer: I'm excited to see
what this group has for us.

Yeah, these guys have some--
some good techniques down.

The "MasterChef" season ten
auditions continue

as the home cooks rush to
finish their signature dishes.

Guys, come on,
how great is it to be back?

Season ten, congratulations.

I wanna see an individual
that's willing to learn,

that's able to impart
their will, their personality,

and their background
onto their dishes

- on a daily basis.
- Absolutely.

This never ever gets old.

I'm Noah Simms,
I'm 32 years old,

and I'm Epworth, Georgia.

I'm a big, loud,
6'7" carnivore.

I work in the septic business,

but I have an extreme
passion for food.

- Wow!
- Look at that thing.

- Be easy with those fingers!
- Thank you, Mom.

I'm doing a southern
breakfast burger.

Where's the noise, people?

The whole cooking dream was
started by watching my grandma.

She was my hero.
She passed away,

but this burger was one of her
favorite things in the world to eat.

And every time I cook it,
gets me kind of emotional

because it's just the connection
that I have with her.

Being here is a dream
come true, man.

I'm gonna give
Gordon Ramsay a hamburger.

I am still in complete shock
at this moment.

Countdown's coming up.

- Ready? Let's go.
- All: Five, four, three, two, one.

Yeah! Let's go!

Let's go!

To be able to receive an apron
would be beyond an honor.

It could change
my life forever.

Hey, gentlemen.
How are y'all doing tonight?

Good evening.

What a surreal experience
this is.

Unbelievable.

Young man, first name,
where are you from?

I'm Noah Simms
from Epworth, Georgia,

north of Atlanta
by about a hundred miles.

- Excellent. How tall are you?
- 6'7", Chef.

- Wow, still growing by the looks of things.
- Yes, sir.

What do you do
for a living?

I'm a septic services
technician.

So you stink of waste
all day long?

No, if you're really good at it, Chef,
you don't ever actually get it on you.

- I'm a professional. Yes, sir.
- Amazing.

Season ten, the most
competitive season ever.

- Yes, sir. Yes, Chef.
- What's the dish?

Uh, okay,
so what we have is an homage

to my grandparents,

going over to my grandparents'
house as a young kid,

grinding meat on the spot.

I tried it with my grandma
for the first time--

- Noah, Noah.
- Yes, sir?

Just describe the bloody dish.

- Yes, okay.
- Otherwise, we'll get a blanket

- and some hot chocolate in a minute.
- Noah: Okay.

All right,
so what we have here

is we have a double bacon
cheeseburger

with a fried egg,
arugula salad,

with a homemade hash brown cake
that's crispy on both sides.

Then we have a hot
smashed potato salad.

If you're gonna put a burger
in front of us three

to get your hands on an apron,
I swear to God,

it had better be
a unique burger.

Let's taste it.

Holy ( bleep ), dude.

Yeah?

Killer?
I like that face.

This is incredible.

- Thank you, Chef.
- This thing here is dry.

I think you were trying
to be a little too ambitious.

- This is an afterthought.
- What's up with this lemon pepper bacon?

I won a competition
with that bacon.

That is some
seriously good bacon.

- Thank you, Chef.
- Joe, yes or no?

- 100% yes. Another bite.
- Thank you, thank you. Thank you so much.

Aarón, is this dish
worth an apron?

That is not.

But this is definitely
worth an apron.

- Thank you, Chef.
- So that's a yes from me.

Thank you, Chef.

I just hope that
we make these in 3X,

because I'm not too sure
if this one's gonna fit.

- Oh, my gosh. Oh, my gosh.
- Well done. Good job.

Man, you got a grip. I thought
you were gonna have a grip.

My Lord,
everybody's got a grip.

- Okay, you're a big guy, too.
- Get that bib on.

- See if it fits.
- Thank you so much.

Yeah. Oh, it's--

Looks like you just stole it
from "MasterChef Junior."

- Congratulations.
- Thank you so much.

- You're not gonna regret this.
- Come on. Oh, my Lord.

- I hope he washed his hands.
- He washed his hands.

Yeah!

Being able to be
on "MasterChef,"

it's the best blessing
I could ever ask for.

It's extremely emotional,

because I felt like I really
represented my grandma.

So, this is the most amazing
experience of my life.

- Gordon: What a burger.
- Aarón: I agree.

This is maybe the first time
a burger won an apron.

In ten years
have we ever had a burger?

Nope. That was very good.

She's cooking. Say, "Let's go, Mommy!
Let's go, Mommy!"

- Say, "Let's go, Mommy!"
- Aww, honey.

My name is Shari,
I'm 34 years old,

from Rochester, Minnesota,
and I'm a stay-at-home mom.

I feel like
I'm at home cooking.

My kids are here crying.
That's totally normal.

Shari, this is smelling
just like how it is back home.

- Beautiful.
- I got into cooking Indian food

because, obviously,
I'm married to an Indian man.

Before we met
I didn't cook Indian food.

I'd barely even eaten
Indian food.

And his mom was very worried
that he would eat nothing

but salads for the rest
of his life.

So to appease her, I've
learned to cook Indian food.

Your food is amazing!

- Shari: Yeah?
- You're totally gonna win "MasterChef!"

I've learned spices,
I've learned flavor,

and now cooking
is really my passion.

I've been married for ten
years, but I still struggle

to win my mother-in-law's approval
when it comes to my cooking.

All right, Shari,
you've got just a minute left.

Last touch. Last touch.

So today I'm gonna
to prove to his mom

that I can cook Indian food,
and it's gonna get me an apron.

- Absolutely.
- This is your first impression

with Gordon Ramsay, Joe
Bastianich, and Aarón Sánchez.

Bring it home.

You got this.

Five, four, three, two, one.

- Hands up.

You got this done.
Beautiful plate.

All the best, all the best.

I've always worried more

about what other people
thought of me,

and I let that get in the way
of following my dream.

Oh, my God.

But this is my chance
to prove to myself

that I am good enough.

Give us your name,
where you're from,

and describe the dish, please.

My name is Shari,
I'm from Minnesota.

My husband's from India
and I'm a small-town girl

that taught myself
Indian cooking,

and that is no small feat.

This is a coconut
and coriander curry

with a red snapper.

- Shall we have a look?
- Yeah.

Visually, that is a very
pretty-looking Indian curry.

The fish is moist,
cooked properly.

It's a dish that certainly
I would want to eat.

- So, for me it's a yes.
- Aarón?

I just love the way that you were
able to temper all the spices

and have everything sing
in a very harmonious way.

You nailed it, and for me,
yes to an apron.

What you've captured
is the authenticity.

- Thank you.
- Sauce is delicious.

It's apparent that you know your
stuff, let's get that clear.

That's a big yes to an apron.
Congratulations.

Well done.

I knew you were gonna get it.

I wasn't expecting to cry.

Gordon: The pressure is on
for our home cooks,

with just six white aprons
remaining.

- Man: David, you can do it!
- Woman: Wow!

So fast. Okay, come on!

- Come on, peel those potatoes.
- Now we're getting to it.

I dressed up for the occasion.

Hey, David,
how are you doing?

I think I'm doing okay.

The eggplants take
about seven minutes to fry,

and then after that
I just stir-fry them

with the stir-fry gravy
that I'm making.

- You seem really calm and composed.
- Oh, no.

- You have no idea, Christine.
- Oh, really?

I'm sweating,
I'm shaking like a leaf.

Well, you're not showing it.

But I sure sound good,
don't I?

- We'll let you get back to your cooking.
- Awesome. Sounds good.

Thank you so much, Jennifer.

Today we're doing a venison loin

and we're gonna go ahead and do
a potato puree with that.

It's from my heart,

it's what my grandmother
started with,

and at eight years old

I was in her basement
peeling potatoes.

And so I'm cooking
her potatoes today.

- How much time do we have?
- 15 minutes.

- Go, David, go!
- You got it, babe. You got it.

This is the most important dish
I've ever cooked.

Always need
your hot sauce.

It's healthy, it's different,

it's spicy, it's sweet.

Just like me.

All: Five, four,
three, two, one.

Get in there!
Give that man a hug.

Wow! You made it!

My entire life, I've always pored
over technical excellence,

and I've kind of defined
success in that way.

But in cooking,
I've found so much passion.

So, I'm here today
to chase my dream,

and just chase it
as far as I can go

in one crazy shot.

Welcome.
Describe the dish, please.

This is a dish called

which roughly translates
to "eggplant special."

I think the texture is
a little off with that batter.

I find it a little gummy,

but I do love the flavors
that you were able to achieve.

We have a pan-seared venison
with a potato puree

and a bacon candied
Maitake mushroom.

Gordon: Love what you
did with the sauce,

but the venison
is slightly overcooked.

The potatoes,
a touch more seasoning.

I think if you were coached
properly, we could get there.

It's just it's season ten

and the most competitive
year ever.

It's okay.

We are so proud of you.

- Yay for Dad.
- I tried.

It reeks of ambition
and lacks technique.

- What a shame.
- Yeah, exactly.

He went way out
of his league.

Charli! Go, girl, go!

Hello, welcome.

- Hi.
- Please, tell us something about yourself

- and what dish your brought us.
- I'm Charli,

I'm 21 years old,
and I'm a bartender.

I brought you curried shrimp

with pickled watermelon,
wilted watercress,

fresh avocado,
and chili lime sauce.

- So a protein and a bunch of vegetables.
- Yes.

- I'm a health nut.
- Oh, you think we need to be healthier? Is that--

- Of course, everyone does.
- Why now at such a young age,

in such a fierce competition?

I am young, but I'm ready.

I could face anybody out there
and I can put up a battle.

All right, let's taste.

Wow.

The dish is spicy, acidic.

The shrimp are cooked well.

It's a bit whimsical,
just like you.

Good job.

Miss Charli.

Some of those seasoning choices
are very aggressive.

They overshadow the avocado
and the watermelon.

Could you make this dish
without watermelon?

- Yeah--
- Why would you make this dish without watermelon

is the better question
to ask him back.

- Yeah, why?

- Did-- did I encroach on your time?
- Joe: I'm just--

She's feisty, like me.
I'm trying to help her out.

This dish has
so much potential.

Does it warrant an apron?

- We'll see.
- Thank you.

Shrimp is cooked beautifully.

- Thank you.
- But here's the issue.

That is just drowned and soggy.

It's a tough one.

Gordon, is it good enough
for an apron?

Yes.

Next year. I don't think
you're ready this year.

It pains me, because
I have to agree with Gordon.

It's a no.

I think you're both wrong.

- What?
- She's got a lot of potential,

and here's how wrong
I think you are.

I'm going to give
my battle pass to you.

Charli,
you get a second chance.

There will be one
last apron on the line,

and my bet is
you're the one to win it.

Thank you.

Oh, my God. Oh, my--

I get to battle
for one more chance.

Oh!

I'm gonna battle it out
and I'm gonna get an apron.

- You have one judge's pass and you used it on that?
- Yep.

She's gonna be in the competition.
Mark my words.

It's season ten. So far, the
standard has been incredible.

- There's a lot of talent out there.
- Yeah.

I can't wait to taste
some more dishes.

- Let's go, baby!
- Hand spin it, son.

I have 20 minutes left.

- That's probably good.
- I'm an eighth grade teacher.

Repping the Bronx,
Brooklyn, New York,

- all of that!
- Let's go, baby.

Okay.

I quit my job, sold my house,
to be here right now

because this is my passion,
this is what I love to do,

and I'm so happy to be here.

Home stretch, boyo.

You done this
a thousand times.

I'm a sales coordinator,

but the dream is to earn money doing
what I love, which is cooking.

I've had a lot of jobs
in the past

that were on
the periphery of food.

I was a concierge at The Ritz
for six years in Boston.

I sold beer and spirits to some of
the best restaurants in the world.

So I'm super confident
I am gonna throw down

one of the best dishes
I've ever made

and impress the judges today

because I got the chops
to be the next MasterChef.

Let's go!

I'm doing this
for my mom, my family,

and most importantly,
my students at Lyons Community.

I like that slice.

My mission here on "MasterChef" is to
show people that you can dream hard,

you can dream big,

and even though people tell
you you can't, you still can.

I'm definitely gonna make
my students proud today.

The dish is a teriyaki salmon

with fried rice.

The jeopardy on a baked salmon
is when we cut it open,

it can't be overcooked.

Gordon:
Fish is cooked perfectly.

Aarón:
It's juicy, it's moist.

This is how you come
out the gate.

We got play action,
we play action!

- Oh! Let's go!
- Let's go, baby!

Gordon: Welcome.

I have brought you a seared
prime New York strip steak

sitting on a bed
of creamy polenta

with sautéed mushrooms.

Absolutely delicious.

Season ten,
highly competitive.

It's all about ambition,
and I think you're ambitious.

I can taste it.

- He got it.

He got that apron!
What's up?

You got that apron!

Yes, boy! Yes, boy.

All: Five, four,
three, two, one.

Mollie: Being able to spend
my time dedicated to cooking

and actually following
this dream

would be something that would
really change my life

in a way
that I can't even explain.

- Hi.
- Aarón: How are you, young lady?

What is your name
and what's the dish?

My name is Mollie, and I have
a grilled skirt steak

with a Thai chimichurri
and a ginger soy broccolini

and some braised shallots.

- So, being a chef, is that the dream?
- It really is.

I kinda have done everything
by the books my whole life,

what people have wanted
for me to do.

And I finally realized
that I was doing

all of these things
for other people.

Well, gentlemen,

I'm gonna go in there
and have a little taste.

- All right.
- All right, see where we are.

It's a very difficult
proposition

to be able to balance
Asian and Latino flavors,

and I think you were
really able to do that

by way of the chimichurri
and those herbs,

not dominating one another,

and there is a lot of bright
moments on this dish.

Thank you.

Love what you did
with the sauce,

but could've done with a bit
more color on the steak.

It just looks a little bit gray
and all one tone.

- Why this dish?
- It's bringing techniques

and flavors that I grew up
with and I learned,

but also bringing things
that are new.

- I wanna try new things.
- I get that.

I like to experience
new flavors.

I hear the enthusiasm,
but I'm not tasting it.

I like what I taste.

It's well-seasoned,
it's balanced.

Good enough for an apron?

I don't know.

Gentlemen, the idea of making
a spot-on chimichurri

and bringing some
of that Asian flavor

and balancing
the umami of the soy,

understanding how to char
those vegetables,

and then the marinade
on the steak,

that for me is enough
to warrant a big yes

- when it comes to the apron.
- Thank you.

The dish leaves a bit to be desired.
For me it's a no.

For me, I just don't know
if you've got the experience

to last into the next round
of this competition.

And so,
I'm gonna say no.

Joe: Thank you
very much, Mollie.

Mollie, hold on.

With all due respect,
you're wrong,

and this is my opportunity to
give you my one battle pass...

Really?

...so you can prove
Chef Gordon wrong

and Mr. Joe Bastianich wrong.

- I'm ready to fight for it.
- Do not let me down.

- Thank you so much.
- All right?

Thank you.

- I'm gonna prove both of y'all wrong.
- All right.

- Good luck.
- Thank you.

- Guys, there's tons there.
- Really?

- Tons there.
- I don't see it.

- I'm still fighting!
- Yes!

Aarón saw the fight that I had,
and he believed in me.

I'm ready to show everybody
that I am meant to be here.

I'm so glad, baby.
Oh, my God.

- Tunnel vision. It's just you and this cake.
- Yep.

This is it. Gents, there's
only two aprons remaining.

- We have to be so careful now.
- Yeah, absolutely.

- Let's go, Fred! Let's go!

Trying my best, trying my best.

My name is Fred.

I'm from Redondo Beach,
California, I'm 24 years old,

- and I'm a revenue analyst.
- That's it, Fred.

In the kitchen,
I'm allowed to express myself

beyond the fact that I'm just
this quiet, shy, awkward kid.

Honestly, I didn't even
want to audition this season,

but my mother actually
gave me the courage to do it.

She told me, "Just put yourself out
there, you have nothing to lose."

And lo and behold,
I'm here right now.

So, thank you, Mom.
I'm gonna get this apron

because I will present the best
dessert I can possibly make.

This is nine years
of me baking on a plate.

Tell me about the dish.
What are you doing?

I am doing a malted miso
and chocolate cake.

- I'm calling it--
- That does not look like a chocolate cake.

I'll be sure to go and make
it pretty for you, Chef.

How are you gonna
make that into a cake?

I'm gonna go and dice it up
into little cubes

- once it's cooled down--
- So it's deconstructed.

- I don't use that word, Chef. It's not deconstructed.
- Okay.

- It's a plated chocolate cake.
- A plated chocolate cake.

If you're gonna do a modern
take on a chocolate cake,

- you need to make sure it's the best.
- Absolutely, Chef.

- Yes?
- I will do you proud.

Plate with some finesse.

- Absolutely, Chef.
- And give it some love.

- Good luck.
- Thank you.

Right now,
all that's left is my sauce.

Hello, hello, hello.

- Are you nervous?
- A little bit.

- You know, serving a dessert to the judges...
- Yeah.

...I'm just actually
more excited.

I actually started watching
"MasterChef" with your season.

- Oh!
- And you're actually my favorite winner.

So this is kind of like
a double whammy for me.

I actually can't believe
that this is happening.

- Maybe a good luck charm, right, Christine?
- Awesome. Yeah.

Thank you so much.
I hope to do you both proud.

- You got this. Looks good.
- Thank you.

- You got two minutes and 20 seconds.
- Whoo!

I would say
I'm definitely nervous,

because my dessert tonight

has a ton of components
going into it

and my presentation
takes a lot more time.

You look good, Fred.
Keep going.

Let me just do a final taste.

I want it to be
like salted caramel.

I like to make my plates
look more composed

as opposed to just
a mini layer cake.

All: Five, four,
three, two, one.

I'm doing the math. There's
not that many aprons left.

So, I'm definitely sweating
a little bit right now.

- Let's go, Fred!
- Go, Fred!

I've been watching
"MasterChef" since I was 15,

and that's literally the reason
why I started cooking.

I just can't believe that
I'm here and I'm doing this.

Like, this my chance
to start my dream,

and I really want it
to be true.

- Hello, hello, hello.
- Hello.

- How are you, young man?
- I'm good. My name is Fred.

And for you,
I have today a black vinegar

and Ovaltine infused
chocolate cake

with malted mascarpone cream,

caramelized white chocolate,
and burnt miso ganache,

Togarashi walnut crumble,
chocolate twigs,

and edible flowers.

And I plated it so that way

the cake looks like
little cubes,

which represent seeds
of my dreams.

- That's all?
- That's all.

And why "MasterChef"?

I grew up as a very sort
of introverted person.

I had a lot of people telling
me that I wasn't good enough.

It made me very, very shy,
and often forgotten.

Well, Fred, first of all,
let's not even pay any mind

to those knuckleheads
that doubted you.

- All that's important is your belief in yourself.
- Yes.

- Is this your moment?
- This is a dish

that tells my story
to you guys.

Wonderful. Well, guys,
let's taste some of these seeds

of, uh,
of goodness over here.

- I'm in the mood for dessert.
- Yeah.

Visually, absolutely stunning.

- Thank you.
- Beautiful, but we know it's all about the flavor.

I can only hope it tastes
as good as it looks.

- Gordon: Shall we?
- Aarón: Yes.

Mmm.

- So light.
- Thank you.

That's the black vinegar.
It tenderizes the crumb.

- This is, like, serious.
- It's delicious.

Thank you.

This is all the superlatives
you give dessert--

- Ooey, gooey, decadent, rich.
- No, but it's also so smart

because it's all those
things, but it's not.

- Aarón: Yeah.
- Because it's not oversweet.

It's not heavy.
It's not buttery.

And I love the fact

that your presentation's
whimsical.

It's like you, you know.
You're putting flair into it

and you're allowing this dish
to represent your journey.

- Thank you so much, Chef Aarón.
- Mm-hmm.

You know how hard it is to make
desserts like this even in restaurants?

We really struggle with desserts
that are flavorful and light

so people can really enjoy
them even after eating.

I can't stop eating this,
personally.

- Gentlemen, insane.
- It's gone.

You know, and one
of the quandaries

that we find ourselves in
more times than not, Fred,

is that we struggle
with making decisions.

And I think that says
it all right there.

- Joe: I guess Gordon likes it.
- There's no debate.

- Oh! Oh!
- That's a yes. Take that.

- Gordon: Get out of here.
- Wonderful job, Fred.

- Holy mackerel.
- Fred: Thank you, thank you.

Man!

Aww.

One of the best desserts
I've ever tasted

- in this competition.
- Yeah.

And it's such an astute dish.

- It's thought-provoking.
- Man, look at that!

- Gordon: Come on!

Drop the ( bleep ) plate, man!

This is just the start
to my whole life ahead of me,

and I just can't believe
that it's happening.

Wow, what a night.
We've given out 19 aprons.

Yet again,
the bar has been raised.

Just one apron remains.

It all comes down
to the battle.

Season ten,
the level couldn't be higher.

The dishes have
been amazing.

This is the best auditions

we've ever seen in the history

over a decade
of this competition.

Three battle passes,
one apron left.

May the best home cook win.
It's gonna be big.

Guys, it's gonna
be incredible.

Gordon:
Coming up...

Congratulations
to you talented 19.

You made the cut.

it's a battle of redemption...

Everybody loves
a second chance.

as three home cooks
face off...

Micah: This is any man's
game at this point.

Mollie: It is make it
or break it time.

Get off.

She might cut herself out
of this competition.

- Let's go!
- ...for the final spot in the top 20.

This was your last chance.

Gordon:
With the auditions now over,

19 aprons
have been handed out,

and only one last
coveted apron remains.

Congratulations
to you talented 19.

- You made the cut.

- Good job, good job.
- Good job.

- Great job.
- But you know there is still

one more apron up for grabs.

It's time to start
the battle round.

First up, the person
that I gave my battle pass to,

- Micah.

I literally left everything
behind to be here.

- Let's go, Micah!
- You got this, Micah!

I don't have the support
of my family,

but I know this is what
I'm supposed to be doing.

Next up, I gave
my battle pass to Charli.

I am only 21 years old,
but I do have

what it takes to go up
against any other cook here.

I know my skillset is strong,

and I just hope
I can show the judges.

And, finally, I chose Mollie.

- You got this, girl!
- I quit my job.

I have changed everything
to be here,

and I'm ready to start
a new chapter in my life.

We asked you three
to make us one other dish

that is worthy of this
final white apron.

You've got a big second chance

to get yourself
into the top 20

of the biggest
culinary competition

anywhere on the planet.

You three ready to cook
the best dish of your life?

- Charli: Yes, Chef. Yeah.
- Always.

Good.
Your 45 minutes start...

- now.
- Go, guys! Come on!

Come on, guys! You got this!
Stay focused!

You got this, Chuck.
You got this, Chuck.

- You got this!
- Go through the process. Stay focused.

- You can do it.
- Let's go, guys.

Charli:
There's a lot of pressure.

It's just the three of us
against each other.

Only one of us
is gonna get the apron.

And that was our first time
cooking in front of the judges.

Pace yourselves.
Keep it up, guys.

- Come on, Micah.
- Here's the thing, guys,

we want to see a vast improvement
from that first time around.

And I hope that the nerves
doesn't get the best of them.

It's really important to stay
composed and stick to the plan.

This is so amazing
right now to be here.

It's just, like, I can't believe
that Aarón gave me another chance.

- All right, so, Mollie.
- Yes.

Give me some insight
on your dish.

Okay, so a boneless pork loin
with a cilantro sauce,

and then I'm doing
carrots three ways.

Are you gonna grill it?
What are you gonna do?

I'm gonna pan-sear it
and finish it in the oven.

Finish it in the oven,
but pull it out

and let that pork rest.
Okay, young lady? Good luck.

All right, thank you so much.

- Let's go, Mollie!
- Let's go, Mollie!

Dorian: Crisp that skin, baby doll.
Get it, Micah.

Micah: Cooking for an apron
is a dream come true,

especially having
a second chance like this.

Last time I made churros,
but it showed a lack of skill.

It's a bloody churro,

but I believe in you.

To feel his endorsement
was really something special.

Give us an insight
into the dish.

I am making
chili lime sea bass

with cilantro quinoa and
stir-fried eggplant and shiitake.

Just be careful
when it comes together.

- Especially the eggplant.
- Yes, Chef.

I'm counting on you, okay?
Good luck.

- Thank you, Chef.
- Nice, Charli.

- Good technique.
- Thank you!

Okay, Charli, you're blowing us
all away with the knife skills.

- Tell me about the dish.
- I am making beer battered fish tacos.

- Tell me about the beer batter.
- I have beer,

vodka, rice flour, and a--

Beer and vodka?
That's a bit risky.

As long as the vodka
doesn't overpower the fish--

I took a big chance on you,

so you better
bring it home, kid.

Charli:
I know it sounds weird,

but I want to show
my versatility.

She's gonna do some
beer batter with vodka?

- Vodka?
- Vodka.

I need to get
this fish frying.

It's very hard to get rid of that
vodka's strength in that batter.

The beer goes well
with the fish, but the vodka?

Well, I tell you one thing,

if it tastes like
a martini straight up,

she won't get
the white apron.

- Micah, how is the fish doing?
- I'm about to see.

- Looking good.
- Awesome.

- Nice, Micah.
- Walk it, man. Walk it, walk it.

- Great job, Micah.
- Gordon: All right, Micah.

- How are we doing?
- I'm feeling prepared.

- I really think that I can nail this.
- Good.

You've got the butter
frothing beautifully.

Skin side down, make sure
you baste that fish.

And also, you've still
got plenty of time.

- Yes, Chef.
- Hey, young man.

Don't plate this dish
too early.

There's elements there
that need finesse.

Focus, stay clean.

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

- Eight minutes remaining.
- There you go!

- There we go!
- Yeah! Yeah!

- Awesome, Chuck.
- Finish strong, guys!

Check those tortillas, Chuck!

There you go.

Gordon:
Plenty of time, guys, okay?

Micah, don't plate too early.

Micah: One of the biggest key
components is the plating.

I need to make sure
that it's perfect.

Noah: Pork chop looks great, Mollie.
That's awesome.

Mollie: The one thing could
make or break this for me

is if my pork
isn't completely there.

I'm trying to get
at least a 125 or 130.

Okay, so I'm not there yet.

All right, yeah,
I'm gonna stick that back in.

I'm a little worried
about my pork.

It is make it
or break it time,

and I don't want to go home.

Okay, Charli, is that the only
two tortillas you have?

- Yes.
- One's small, one's big.

- Can you at least get them consistent?
- I'll make a new one.

Make them nice and big
and do two more.

Good luck, Charli.

Three minutes remaining.

Focus, Charli!

Gordon: Now's the time,
guys, to start plating.

This is do or die for her. She's
gotta nail these last two tortillas.

Dorian: Come on, Chuck.
You got it, girl.

Come on, you got it.
That's okay.

Come on, get it right.
You got an apron on the line.

I got it stuck
to the fricking thing.

- She's having all kinds
of issues right now.

Get off.

She might be in jeopardy
of not being able

- to produce a plate.
- Wow.

Two minutes to go.
Come on, guys.

You in the game, Charli.
You in the game.

- Come on, Micah.
- Aarón: One of the things

that concerns me
about Micah's dish is that

all of that eggplant
is kind of cut very clumsily.

They're big pieces.

And when eggplant is
cut too big, it can be dry.

60 seconds remaining, guys.
Come on.

- Last minute!
- Let's go, guys! Come on.

- Yes, sir.
- It looks beautiful, Micah.

- Come on, Charli!
- Come on, Mollie!

Mollie: I am so worried
about this pork loin.

Hopefully, it came out right.

Finish strong!

Charli:
The tortillas weren't working.

- My mind is scrambling.
- Joe: 15 seconds.

- Come on!
- My nerves.

I can't actually watch this.

Make sure
that plate is perfect.

- All: Five, four, three...
- Finish strong!

- two...
- Don't forget your pickles!

- ...one!
- Gordon: Well done.

- Beautiful job!
- Way to go!

- Great job, guys!
- Way to go!

- Whoo!
- Great job.

Mollie:
I am so happy with my dish.

I think it shows a variety
of techniques.

I'm a little worried
about my pork cook time.

I had to put it back in.

Fingers crossed
that it came out right.

Charli: I'm very nervous
because the tortillas

didn't come out exactly
how I wanted them to.

I just hope it's good enough
to win over the judges.

I'm really not a fan
of my stir-fry.

It looks really messy
and unsophisticated.

I'm just praying
that the fish saves me.

Right,
now the moment of truth,

and for Joe, Aarón, and myself
to taste all of your dishes

and decide who gets
the final apron.

Charli, you're first up.

I made beer battered fish tacos
and Asian slaw.

You know, visually,
it's hard to overlook the fact

that it's misproportioned
as far as the size of the fish

and then the tortilla.

I'm gonna disagree
with Aarón.

For me, it looks like
a beautiful piece of fish.

Just the visual impact,
it looks good.

So, there was some talk of vodka in
the batter. Did it make it in or not?

The vodka made it
in the batter.

Are you happy
with the dish?

I'm very happy with the dish.
I tasted the fish.

- It's crunchy and tender.
- Here we go.

I'm desperate to see what impact
the vodka had on the batter.

I'm not into the vodka at all.

Batter should be crisp.

But the slaw is delicious.

- I'm gonna commend you for that.
- Thank you.

You created a legitimate,
mature, evolved plate,

and I'm very, very glad that I invested
my one and only battle card in you.

Thank you.

- Way to hang in there.
- Charli, well done.

The next dish we'd like to
taste is from you, Mollie.

- Please bring it up.

I did a boneless pork loin
with a cilantro lime sauce,

and then I did carrots
three ways.

I think the last dish
you presented,

it was a little bit flat.
This one's gone up a level.

- That's a good thing for me.
- Thank you.

When I cut this open, Mollie,
what are you hoping to see

that interior
of this chop look like?

A nice glistening,
little bit of pink,

not over-dried,
not tough or anything.

We shall see, young lady.

See how raw that is?
That's just undercooked.

Here's the thing, Mollie, you cook
with confidence. Let's get that clear.

It's a shame, because
the visual impact of the dish,

it's got that wow factor
with those rainbow carrots.

The big mistake you made tonight
is it's undercooked in the middle.

But I do appreciate
the consistency

and the smooth nature
of that puree.

Thank you.

Right,
final dish for scrutiny.

Micah.

Ginger lime sea bass

with quinoa
and stir-fried eggplant

with shiitake mushrooms.

It looks good.

Skin looks crispy,
fish was basted beautifully.

For me, the rest of the dish is
just a little bit amateurish.

Ooh, man.

Yeah. That's a good one.

I'm just wondering, do you
have a point of reference?

Have you eaten in a starred restaurant and
had a piece of fish like this before?

No, sir, I've never eaten
in a starred restaurant.

It's perfect.

Thank you, Chef.

Yeah, let's get one thing clear,
you've nailed the fish.

It's cooked beautifully.

The sad news is that the cabbage
and the eggplant is greasy.

It's all sort of inter-cloying,
heavy, soggy mess.

And some of those eggplants
are undercooked.

Yeah, I wish the whole thing were
at the level of the fish itself.

Thank you, Micah.

Uh, please give us
a moment to discuss.

Micah:
I want this so desperately.

I have put so much
on the line for this.

This is tough.

The best fried fish
and the best pan-roasted fish

that we've seen in a long time.

Charli:
I want this apron more

than I've honestly
wanted anything.

But the final dish
wasn't perfect.

Yeah, but I think
she shows a lot of promise.

Mollie: I'm disappointed and I
feel like I let myself down.

- So we have our decision.
- We have our decision.

Right, let's cut straight
to the chase.

The moment of truth. It's been
a tough enough evening.

All three of you should be
incredibly proud. Well done.

That said,
we only have one apron

to give out tonight.

The person earning
that final apron

for "MasterChef" season ten...

is...

- ...Micah. Well done.
- ( cheers and applause)

Mollie, Charli,
what can I say?

Well done, and promise me
you'll both keep cooking.

- Always.
- Well done, both of you.

Mollie: Thank you.

Right, young man, first of all, great job.
What a difference.

I've never been given
a second chance in life.

And to have somebody like you stand
up for me and believe in me,

it means more
than you'll ever know.

Take tonight's experience

and absolutely continue
climbing that ladder.

Congratulations.
Well done.

Get this on. Hey.

Well done. Good job.

Get that on and head upstairs.

I have dreamt about getting
an apron and standing up

on that balcony since the time
I was nine years old.

Yeah!

Here we have it.

The top 20!

Wow. For all of you
standing up there, trust me,

the most incredible
journey of your lives

starts right now.

- Gordon: Next time...
- Your story in this kitchen

starts now.

I'm gonna be
your drill sergeant.

- Oh, ( bleep ).
- Watch closely.

the top 20 face
their first test...

Gordon Ramsay is like a ninja.

and fight
to keep their aprons...

- You shouldn't even be here
if you don't have the skills.

...in the season's first
mystery box challenge.

- You're making stupid mistakes
and I'm losing my patience.

Gordon: If you can't
master the basics,

you cannot call yourselves
a MasterChef.

There's one more thing
that we do need to tell you.