All language subtitles for MasterChef.US.S10E13.WEBRip.x264-ION10

Gordon: Previously on
"MasterChef"...

Welcome Chef Morimoto.

- Oh, my God!
- Oh!

Wow.

Only three home cooks
gained immunity...

Micah, Shari, Fred.

...securing their spot
on the balcony.

I think, one of your
best dishes ever.

- Thank you.

- Tonight...
- It's season ten.

It's time for all of you
to rise to the challenge.

- ...it's a mystery box...
- Oh!

- Uh-huh.
- ...that's anything but stale.

Aarón:
Not only do you have to
make us an amazing dish,

you have to make us two.

And with elimination
on the line...

- Oh, my God.

- This isn't good.

...one home cook
will be sliced

- from the competition.
- Joe: Nick!

I think this is the first time
he's felt a lot of pressure.

O-M-G.

- It's terrible!
- I'm amazed you've
come out this bad.

- Thank you for your feedback.
- Could you imagine

if your MasterChef dream
ends on meatloaf?

That should come
with a hazard warning sign.

- Welcome back. Let's go!
- Let's get this thing going.

Ladies and gentlemen,
line up, please.

- Well, hello.
- Hello, hello, hello.

Okay.

- Mystery boxes. Great.
- Yep.

Subha: I am excited.
I'm in top 13.

I've come so far.

I've been in so many
elimination challenges

and I have battle wounds
to show.

I miss my wife and kids.

This is the longest
I have been without them,

but I'm here to stay on
and win this thing.

Micah, Shari, and Fred,
you three are in the top 12,

so congratulations.

- Good job. Amazing.
- Both: Thank you, Chef.

For the rest of you,

sadly, tonight somebody
will be going home.

Now, it's time for all of you
to rise to the challenge.

Dorian, elimination and you
is like tomato and basil.

What's going on?

I was so close yesterday.

But every time I cook,
I learn.

And I continue
to challenge myself,

- so I can't be upset about it.
- Yeah.

Nick, tonight's your first
elimination challenge.

- How's that feel?
- I mean, it's humbling
to be down here.

And failing can definitely be
the best way to learn,

so I'm gonna embrace it.

I'm not going to get
to the finals

if I don't fail
throughout this process,

and I'm going to embrace it
in every way.

And if I don't do that,
then what's the point

of taking time off
of school and being here?

It is time to face your
next elimination challenge.

Please, put on
those black aprons

and head to your stations.

I just haven't
had the history of success

in the elimination challenges.

So I just need
to block out the noise

and just try
to cook great food.

It's time for
our next mystery box,

and it's our biggest one yet.

Bri: In the last
two mystery boxes

I've had one
of the best dishes.

So, I am feeling good
about this challenge.

I don't need to stress the fact
that it's season ten

and we've been living large.

And that's all been small-time

compared to what you're
gonna face under those boxes.

You've already cooked
with lobster,

Alaskan king crab,
Tomahawk steaks,

but today is the day

that we will top it all.

Right, you ready?

On the count of three,
very carefully lift your boxes.

One, two, three, lift.

- Oh!
- Oh.

- All right.
- Uh-huh.

- Sourdough bread.
- All right.

That's right,
a single loaf of bread.

- Mmm.
- Listen closely.

Not only do you have to make us
an amazing bread dish,

you have to make us
two amazing bread dishes.

We want one entrée
and one dessert,

and you'll have just one hour
to make them both.

Dorian: Two dishes.

I knew it was gonna be a twist,

but this is my opportunity

to change my family's life,

so I'm gonna
fight my way through it
like I always have.

You'll have complete access
to the MasterChef pantry,

and there you'll find
an incredible array of breads.

In addition to those loaves,

lots of other
beautiful ingredients

that will help you create

two elegant and creative
bread dishes.

A sandwich
is not gonna cut it.

And if you just
serve us toast,

let's face it,
you'll be toast.

Your 60 minutes starts now.

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

- Hustle, hustle, hustle.
- You guys got this.

- You got it, Wu.
- You got this.

- Sourdough.
- Sugar, sugar, sugar.

Sugar. Rice, flour.
Where's the sugar?

Ginger, garlic, fennel.
Fennel we'll do for the dessert?

Renee: I'm confident going
into this challenge today.

I love bread.
Hello, look at me.

The last challenge,
I tried to be way too fancy.

Has anyone seen
the balsamic?

So, in today's challenge,
I'm gonna do comfort food.

It will kind of hit the soul
of the judges.

Let's go, Renee.
Come on, Renee.

Gordon:
Let's go, guys.

Aarón:
Let's go, Jamie, come on.

I'm doing a stuffed
chicken wing

with a picatta sauce
with homemade breadcrumbs.

The other dish is I'm gonna do
a bourbon cherry bread pudding

with a sauvignon sauce.

Shari: Noah,
you're a great chopper.

Noah: Thank you.

Let's go, Wu.

For once, I don't have
to do a protein.

So I'm going to make
a creamy tomato soup

in the sourdough bun
with a banana tarte tatin.

I'm putting it all on the line
because I don't wanna
go home today.

Oh, Jamie's got
the mortar and pestle out.

Go with what brought you here
is what they say,

so that's what I'm doing.

I'm gonna go back
to a filet red snapper.

I'm gonna encrust that
with some--

some pecans
and some breadcrumbs.

I got bread in the oven
toasting right now.

Then I'm gonna do my take
on a Bananas Foster

on a sourdough
French toast ring.
It should be good.

Now, this challenge
is way tougher than you think.

How do you repurpose bread
in a creative way

that equals flavor
in an elevated dish?

I would take
some of that stale bread

and make the most
amazing breadcrumbs

with fresh basil.

Dessert-wise, I'd have to go

for that bread
and butter pudding.

Joe: And then you can go to
the more sophisticated things

like making a bread gnocchi,

and you can encrust
a fish with bread.

There's so many things
to do with bread.

This is a true test
for a MasterChef.

Guys, ten minutes gone,
50 minutes to go.

Let's go.

Look at Nick already.
It's starting to smoke.
He's smoking something.

Nick:
Despite this being my first
elimination challenge,

I don't wanna go into
the kitchen and play it safe
and fall in the middle.

The easy option
to do with this bread

would be to make a soup,
put it in a bread bowl,

and then make a dessert
with a bread pudding or,

you know,
something simple like that.

- How's it taste, Nick?
- My favorite food.

- What is it? You're a bold man.
- Uni.

That's not a bold choice.
That's a brilliant choice.

To win "MasterChef" season ten,
without a question,

you have to be pushing every
boundary whenever possible.

- Right, Nick,
I saw the smoking gun.
- Yes, Chef.

- Yes, Chef.
- Give us an insight.
What are you doing?

I'm doing a uni gnocchi.

I'm using the bread
to make the dough.

So I have an uni butter
right there

and then this is gonna be
a smoked egg yolk.

Smoked egg yolks.

You're only 22 years of age
and you've got this inspiration.

Knowing how
confidently you cook,

why didn't you
get a chance earlier

to pursue a career
in food?

You know, I think I had a lot
of pressure from my family

to go after
the stereotypical college,
you know--

- Sure.
- But once I got to college,

they trusted me to follow
my passions and do it well,

and so I'm here
giving it my all.

- Don't stop.
- Any tips for
the gnocchi dough?

- 'Cause I've never
made gnocchi before.
- Yeah, so,

- it's about that pillow.
Fluffing that pillow up.
- Okay. Okay.

- Okay.
- But not too starchy,
not too gummy.

- Good luck.
Good luck. Good luck.
- Thank you very much.

All right, Miss Renee,
I see you got some
beautiful ground meat.

- What are you making?
- I'm making a childhood
favorite of mine.

I'm doing meatloaf,
rosemary, roasted potatoes,

sautéed green beans,
and a strawberry
shortcake trifle.

Meatloaf is a southern staple
and it's not anything fancy.

It's just nostalgia.

My granny always
made meatloaf,

and I decided just
to do a good sourdough

and soak it in milk for a while

while I sauté
just simple vegetables.

Renee, just make sure that
you elevate your meatloaf.

- Oh, yes.
- Aarón: Let's go.

Mmm. That's so good.

Oh, lovely,
lovely, lovely.

Come on. Jeez.

I'm a little behind here,

and I'm starting to get nervous

because I really didn't think

I'd struggle this much
with this challenge.

You need to get that going.

I don't want him to go home
'cause he didn't finish it.

This dish has a lot
of components,

and I've only worked on
making the uni butter.

You know, this--
this isn't good.

- If I don't catch up,

I'm not going to get
everything on the plate.

- Gordon: Guess what.
- What?

Nick, he's doing
a bread gnocchi.

- Oh, fantastic. Classic.
- Potentially a lot
can go wrong.

- I'm worried about
Nick's technique.
- Joe: Me, too.

The perfect gnocchi would be
just bread and potatoes.

Nick, the more flour
you put into your gnocchi,
the harder they will be.

- Okay.
- I think this is
the first time

he's felt a lot
of pressure, actually.

He's pushing himself.

Nick. Nick.

I'm just trying to move
as fast as I can.

I'm taking on a heck
of a lot right now,

so I'm trying to--
I'm just trying to go.

Fred:
Oh, no, Nick.

I really hope that
that doesn't send him home.

Just under 40 minutes to go.
Come on, guys, multitask.

I forgot the damn cinnamon.

Whoo!

Sarah:
I'm really homesick,

so I'm making a dish
that I love to get

when I'm on a date
with my husband Michael.

Sarah, how we doing here?

All right, Chef, I think.

I've never made
gnocchi before, so--

- You're doing gnocchi and fish?
- I am, Yes.

Are you're gonna
have a bread component
to the fish as well?

Time permitting,
yes, Chef.

- Try to keep
the size consistent.
- Yes, Chef.

Thank you, Chef.

Subha's busting out
the pressure cooker.

- Oh, yeah, Subha!
- That's awesome.

- Thank you.
- Right, Subha.

- So you're pressure cooking
the chicken.
- Yes.

- Where does the bread come in?
- I'm gonna actually serve it

- in this lovely, lovely dish.
- Oh, in the bowl.

- Dessert, where we going?
- A rose saffron
flavored bread pudding.

- What is it with you and rose?
- I really, really love rose.

Do you sprinkle it
on the bed--

For 25 years,
I've not missed a single one

for my wife's birthday
and our anniversary.

I love my wife so much,
and I give her roses

every single birthday
and our anniversary.

Even through
this competition,

I made sure
that she had the roses.

I'm missing my wife
a little bit,

because we have never been away
for three, four weeks.

What do you miss the most?

Just hearing her voice
and being with her.

She's the reason
I'm here, Chef.
She pushed me.

Her support is what
is driving me here.

She's been the guiding light
of all my life and career.

- You okay?
- I'm good. I'm good.
I'm fantastic.

I will make my wife proud.

I'm gonna cook
even more with vigor.

Good luck.

Guys, we're coming up
to halfway!

30 minutes remaining, guys.

Get that dessert in the oven.

Awesome.

- How's it going, Sam?
- Good.

Trying to get my dessert in
in the next couple minutes.

I've been in the bottom,
and I haven't cooked

that much food
that I'm really proud of.

So I'm really hoping
to redeem myself

by taking a simple dish

that my mom made me
when I was growing up

and trying to elevate it
to the MasterChef level.

- Sam, what are you making?
What's the plan?
- Chef.

I'm gonna make a fish
that's breaded

- with breadcrumbs, dill--
- You're gonna bake it
in the oven?

No, what I was gonna do
is do flour, egg wash,

and then just cook it
in some butter.

All right, great.
So what are you doing
for the dessert?

For the dessert, I'm gonna do
a spiced bread pudding,

which I'm trying
to get together now.

Joe: Are you soaking
your stale bread yet?

My bread right now
is in the oven.

I'm trying to dry it out
a little bit first,

and as soon as it dries out
and I get this custard together

I'm gonna soak it
before I put it in the oven.

- Good luck, Sam.
- Thank you. Thank you both.

Wait, Bri, you're making
a clafoutis, right?

- Yeah.
- Shari: Make it beautiful, Bri.

I will, don't worry.

Bri: I wanna show
the judges my style,

and I just love
French-inspired food.

So I just try to draw
inspiration from my first job

hostessing at a nice
French restaurant.

Aarón:
All right, Bri, what do we got
going on here, young lady?

This is a blackberry compote
for my dessert, which is
a berry clafoutis.

- Love that.
- And then I have a French
onion soup going over there.

Bri, Bri. French onion soup is
the ugliest dish of all time.

I'm gonna embrace it and go
a little more rustic with it,

- but elevated rustic.
- But that's just the word--

it's the beauty
and the beast.

How do you elevate the beast
to become a beauty?

I'm gonna make sure my bread
bowl is perfectly golden brown,

- and then I'm gonna put it
on that wooden board.
- It's good. You try that?

- You like it?
Okay, thank you.
- It's very good.

- Good luck.
- Thank you.

I'm feeling extremely
confident.

Although I haven't particularly

made this exact dessert before,

I am meticulous, and I am
very detail-orientated,

and I know that
I can plate it beautifully

because I already have
the idea in my head

of how I want it to look.

- Awesome.
- Burn. Burn, fat, burn.

- Oh, boy.
- Micah: That looks beautiful,
Dorian.

Ooh, that is a gorgeous sear.

Thank you.

Dorian:
When I first got here,

I wasn't sure which route
I was gonna go.

I was cooking everything.

And now I'm starting
to accept my southern roots,

and that's
what I'm gonna do now.

It's all about those
homey down south flavors.

- Right, Dorian.
- Yes, Chef.

- How are we feeling?
That looks nice.
- Pretty good.

Tell me about the dish.
What are you doing?

I'm doing
a pan-fried pork chop...

- Yes.
- ...with bread stuffing

and a chocolate turtle
bread pudding.

- You are desperate
for that top ten, aren't you?
- I want it so bad.

I've been in the bottom
too long, Chef.

I've been in
these challenges too much
not to make it to top ten.

- But you've got this,
girl, yes?
- Yes.

Sounds amazing.
Be careful of that chop, okay?

- Yes. Won't.
- Don't overcook it.

Good luck.

- Ah!
- Subha, that smells amazing.

All right, gentlemen,
so the truth of the matter is

that one of these
talented home cooks
is going home tonight.

Could you imagine
if your MasterChef dream
ends on bread?

Yeah, I mean, the irony.

Ten minutes to go.
Come on, guys, let's go.

Micah: Don't forget
about your desserts, guys.

Fred: Nick hasn't even
started his dessert yet.

Gotta start on
your dessert, man.

Nick is behind,
and I'm worried

that he is not be able
to finish on time.

I'm worried that he took too big
of a risk for his own good.

Seven minutes to go, guys.
Let's go.

- My God.
- Everything is going
beautifully.

Main concern
I'm worried about is making
sure my meatloaf is done.

I'm not gonna
serve them raw meat.

- Fingers crossed.
- Gordon: I'm worried.

- Renee has-- yeah, meatloaf.
- Meatloaf.

I don't know if that's
gonna be cooked in time.

I think she might be
risking too much.

I've seen dishes
of such a high level today.

- We're way,
way beyond meatloaf.
- Gordon: Yeah.

Where's the basil?
Oh, God, come on!

Are you kidding me?
Come on! Whatever.

Nick:
I'm starting to freak out

because I have a total imbalance

in the time spent between
my dessert and entrée.

All right, Nick,
the timing's gonna be

important for you,
young man.

My entrée worked out the way
it played out in my mind

and I think the judges
will like it.

Nick needs to get
some sort of thing
going for his dessert.

- He's working on it.
- But now I'm realizing

I probably shouldn't be
experimenting so much

in an elimination challenge.

Time's almost run out,

and I'm just trying
to make a simple dessert,

one that I can very easily
make in three minutes.

Four and a half minutes to go.
Let's go, Subha, Sam.

Think about the plating.

Sam: This dish is me cooking
for my life at "MasterChef."

You know,
I've been here awhile.

I miss my wife.
I miss my son.

It's definitely on my mind.

But today all I'm thinking about
is this dish and nailing it

so I can stay
in the MasterChef kitchen
one day longer.

- Let's go, Dorian.
- Just wanna make it crisp.

Come on. 186. Yes!

Two minutes.
Now we should start plating.

- Oh, my God.
Oh, my God. Oh, my God.
- Gordon: Speed up.

- Shari: Subha's dessert
doesn't look cooked.
- Fred: It doesn't.

- I'm so stressed.
- Fred: I'm so worried
for Bri, though.

She's struggling with
getting it out of the mold.

- Aarón: Use a spoon.
- Oh, shoot.

The tools of refinement.

- Oh, my gosh.
- Oh.

Gordon:
60 seconds to go, guys.
Last minute, please.

Aarón: Let's think about
your garnishes, everyone,

how you're plating.
Let's go!

Let's go, Sarah.
Don't be hesitant.

Micah:
Finish strong, guys.

Make sure those plates
are gorgeous.

- Shari: You got this.
- Dorian: Sage.

- Oh, whoa.

Sorry, Dorian.

Come on, Nick.
Push through.

- Come on!
- Shari: Looks good, Renee.

- Finishing touches, guys.
- Here we go.

Ten, night, eight, seven,

six, five, four,

three, two, one.

And stop.
Hands in the air!

Well done, guys.

Whew.

Ooh.

Yes!

I cannot be more proud
of myself right now.

I-I have no words.
I have absolutely no words.

I'm so happy.

- Please be done.
- Wow, what a 60 minutes.

Sadly, tonight, one of you
cooked for your last time

inside this
incredible kitchen.

All right, first up, Nick.

- Go, Nick.
- All right.

Nick:
My entrée looks great,
but my dessert,

it's a bit
of an embarrassment.

I usually can
execute pretty well,

but this was different.
This was something that--

that got the best of me.

It's hard to look down
at something

and know that you could
have done a far better job.

Give us a description
of your dishes, please.

My entrée is a bread
and potato gnocchi

with uni butter and an
applewood smoked egg yolk.

And my dessert,
a strawberry shortcake

on a basil butter
toasted brioche.

Gnocchi.

- Yeah.
- So you've never
made it before?

- No.
- Never made it before.

- A lot of guessing.
- Joe: Yeah.

Do you know what the enemy
of gnocchi are?

Flour.

Because flour will
make gnocchi hard.

And you were going at that flour
like Pablo Escobar.

So, I hope that
they're not too hard.

Gordon: Shall we?

Is your gnocchi
a little dense? Yes.

But the flavor
in the gnocchi
are really good.

The sauce is top-notch.
This uni butter
with the egg yolk

is really playing
at a high game.

All right, so tell us
about this dessert.

I think my dessert is sort of
a "MasterChef Junior" dessert.

I put a bunch of basil
and butter in a pan

and tried to get all
the flavor out of the basil

and hopefully
into the bread,

and then just made
a pretty simple vanilla bean
whipped cream.

I would've loved
to compress the strawberries
if I had time, but I didn't.

Gordon:
I think you're right.

That dish would've stood up
ten years ago at the age of 12

- in "MasterChef Junior."
- Yeah.

But I love your ambition.

I think that's one thing
that's clearly evident.

You're smoking an egg
over applewood.

Sea urchin uni over gnocchi.

I just love that creativity,

but it's hard to pull off.

- Yep. Thank you.
- Thank you.

Nick: This definitely
isn't my best showing,

and this isn't
what I want to represent

in the MasterChef kitchen.

But I think I showed the judges
that I have this passion

that not many other
people have.

- Okay, next, Dorian.

Dorian:
I'm walking up to the judges
and I'm literally shaking,

because I want this pork chop
to be done right so bad.

If the pork chop is raw,
I'm done.

I'm shaking.

Please, tell us
what you've prepared for us.

I have a pan-fried pork chop

with a baguette stuffing

and white wine
and honey-glazed carrots.

So the big secret
is the temperature.

You cooked that
in a cast iron?

Uh, no.

- No? What'd you cook it in?
- I did not.

I cooked it in,
um, oil in a nonstick.

I hope that it's done properly.

We'll find out.

Dorian: That first cut
will tell the tale.

I'm just hoping
that this cut is perfect,

'cause if not, I'm going home.

- Oh, boy.
- Oh, my God.

I have a pan-fried pork chop.

I hope that
it's done properly.

We'll find out.

- Oh, boy.
- Beautiful.

- Joe: Wow.
- Gorgeous.

- Uh, Dorian.
- Yes?

That's called perfection
right there.

That is absolute spot-on.

- Good job, Dorian.
- Man, what's the seasoning
in the crust?

Uh, it's, uh--

- You okay?
- No, I'm not.

It's, um, salt, pepper,

a little bit of cayenne,
because I love spice.

Aside from
the excellent flavors,

to be able to take
an 18-ounce pork chop
like that

and cook it in a pan
and keep it moist and pink

and crispy on the outside

is an accomplishment
by any chef of any level.

Gordon: Mm-hmm.
You've given us
an amazing entrée.

with what looks
to be a delicious dessert.

Tell us about that.

The dessert
is a chocolate turtle
bread pudding,

so it's really rich.

It should be really rich.

- This is a two-hand dessert.
- Man.

Dorian, O-M-G.

- Oh, thank you.
- Delicious.

It's indulgent,
it's rich, it's a treat.

- If you make it
to this year's finale...
- Wow.

- ...put that dessert on there.
- Oh, thank you.

- I just made it up.
- Aarón: That--

yeah, I think I'll give you
a southern compliment.

- You put your foot in it.
- Thank you.

Fantastic. Dorian,
I drop my spoon to you.

- Fantastic dessert.
- Gordon: Wow. Amazing.

Dorian:
I'm absolutely over the moon.

A spoon drop from Joe
is the highest praise

that anybody in my position
could possibly get.

Wuta, so what do we have here?

Tomato and cream
with Cajun spice

in the sourdough bread soup.

Is this your first opportunity
of cooking a vegetarian dish?

Yes, and I'm very happy
to cook a vegetarian dish.

Masterful seasoning.

May seem a little simple,

but on the spoon,
it delivers.

For dessert we have bread
and banana tarte tatin.

You seem more relaxed tonight
cooking with no protein,
and it showed.

- I love it.
- I really like it.

- Yeah?
- I didn't think I would,
but I do.

Great job, Wuta.

I'm watching all these
other home cooks go up,

and I am so glad to be
up on the balcony right now.

So what we have is
an awesome chicken piccata.

I made the breadcrumbs
from drying out
the sourdough rind,

puréeing them with parsley,
thyme, garlic,

a little bit of pecorino.

You cook with heart.
It's not your best dish,

but I love the crunch
of the bread on top.

For the bread pudding,
we have a raspberry
Anglaise base.

Fred:
This level of competition,
it's through the roof.

Everything is definitely
restaurant quality.

Aarón:
I love how robust
the flavors are.

You took it to a place
that speaks to you.

- Thank y'all.
- These guys are stepping up
their game this season.

I'm definitely worried.
This is my competition.

Jamie:
We have a pecan and breadcrumb
encrusted red snapper.

Gordon:
The breading is delicious.

It's vibrant.
It's a lovely crumb.

I can even see a gratin
of just the spinach

with that breadcrumb on top.

That's what I was gonna say.

- You don't even need the fish.
- Yeah.

It's a beautiful side dish,
that's how good it is.

Joe: Tell us
about this dessert.

We've got a French toast stack
with caramelized bananas

and raw bananas
with pecan dust on top.

Aarón:
I just love the fact

that you really took
your time with it.

- It's really spectacular.
- Gordon: I love the finesse.

You're studying hard.
I can see that.

- I am.
- Continue taking those risks.

It's important
to burst out.

- I'm on the verge.
- Good job.

- Thanks so much, guys.
- Thank you.

- That's what
I'm talking about, man.
- Good job, Jamie.

How good is that
cook on there? Come on.

- That was great.

Gordon: I mean, seriously.
Guys, it's season ten.

This year more than ever,

the level of cooking
is extraordinary.

The finesse that we've seen
so far has been incredible.

I just hope there's more.

Next up, Sarah,
please, let's go.

Sarah:
Right now I'm kicking myself,

because once again
I waited until the very
last minute to plate.

So, we'll see
how it turns out.

Describe both dishes,
please.

So, I have for you a bread
and herb crusted halibut

and a breadcrumb gnocchi.

For dessert, I have
a brioche bread pudding

with a raspberry jam
infused with lavender.

The fish looks sparse for me.

There must be
something missing there.

- Yes.
- No sauce?

So I made a brown butter
and sage sauce,

but I waited until
the last minute to plate

- and I didn't get it on there.
- What's in the gnocchi?

So, it's breadcrumbs
that I toasted in the oven

and kind of pulverized down,

potato,
and a little bit of egg.

- And then just--
- Very nice. Light, sweet.

Thank you.

The dessert.

The pudding is delicious.
Rich, sumptuous.

- Thank you.
- Yeah, I put this in the same
category as Dorian's.

It's like a fruit version
of hers.

It's really flavorful.
The bread comes through.

And bread two ways
just for the entrée?
Delicious.

- Thank you, Chef.
- I just gotta get you
a little bit more refined.

- Those last 15 minutes,
think about the sauce.
- Okay.

- Good job.
- Thank you, Chef.
Thank you, Joe.

- Good job, Sarah.
- Good job, Sarah.

- Good job, Sarah.
- Great job.

Bri.

Bri: I'm really proud
to present this dish.

I decided to show the judges
another side of me,

and I decide to go
a little bit more rustic.

But I had
a very conceptualized,
clear concept

and it's really everything
I wanted it to be.

Okay, Bri,
what did you make for us?

I made a French onion soup
topped with gruyere cheese

served in a sourdough
bread bowl.

And, dessert,
I made a blackberry clafoutis

with a brioche
pistachio crumble.

Yeah, I look at these dishes,
and I'm just--

how was 60 minutes
used to your advantage?

Gordon:
The challenge was bread,

so you can't come up
with a crisp on the end
and stick it on top.

There is brioche
in the pistachio crumble.

Brioche? That's all you have
as a bread dessert?

And the pistachio crumble
as well.

I don't know.
I look at that, Bri,

and I think that is not you,
I'm gonna be honest.

The soup,
let's get in there, shall we?

So, a nice color on onions,
let's get that right.

But, you see,
here's the problem.

There's no soup
in your soup.

Oh, my God.

Damn.

Quite frankly,
it's not season ten worthy.

When you climb so high

and you reach
a certain point and you fall,

- the fall is steep.
- Gordon: Right.

Where do we start from this?

The dessert, for me,
is an insult to France.

A clafoutis is actually
cooked in the mold.

You don't scoop the middle out
and dump it on the plate.

And some of the wow desserts
out there tonight?

I'm-- I'm amazed
you've come up this bad.

The shock for me
is that you sabotaged
your own success

scooping it out,
dolloping it on a plate.

It's not because the oven
was too hot

or the insufficient time.

The actual dessert
tastes good,

it's just what
you've done to it.

- Okay. Thank you.
- Joe and Aarón: Thank you.

Thank you.

Chin up, girlie.

- You're fine. You're fine.
- I guess.

Bri: I'm just
feeling disappointed.

I wanna disappear, basically.

Sorry.

All right, the next home cook
would be Sam, please.

Sam: The thing
that's gonna stand out
the most in this dish

is the different ways
I used bread

and the versatility of it.

I definitely want the judges

to see that I'm a fighter

because somebody's going home,

and as long as it's not me,
I'm okay with it.

Sam, can you please
describe your dishes?

Yes, Chef. Today, I have
a dill-crusted snapper

with a caper brown butter sauce
and Romesco potatoes,

and a cardamom-spiced
bread pudding.

The potatoes smell incredible.

I love the presentation
of the dessert,

but it shouldn't look
better than your main.

When you've got fish like that
and you're breading it twice,

top and bottom,
you've got to be very careful

the actual bread
is not thicker than the fish.

So, I'm hoping the fish
is not overcooked.

Shall we?

Yeah, see, that's over.

Yeah, fish is overcooked.
Okay.

It's fresh snapper, right?
So, that's barely 24 hours old,

and you've turned it
into something that tastes

almost like it's
a commercial frozen product

because you can't identify
what fish that is in there.

I think the highlight for me
is the potatoes.

But it's not
a potato challenge, Sam.

You know, it's a--
it's a bread challenge.

Understood, Chef.

Unfortunately,
as we approach the final 12,

the complete lack of finesse
on the preparation of the fish,

the overcooked nature
of the protein itself,
at this point,

I think we need
to see more than that,
quite frankly.

Understood.
Thank you, Joe.

Dessert.

All I taste is honey.

Man, honey is dangerous.

- It covers up everything.
- Forget the honey.

Apricot citrus glaze
would've absolutely
lifted that dish.

- Understood, Chef.
- Thank you.

Sam:
Walking away from the tasting,

I definitely feel
like I'm at risk.

I really did put my heart
and soul into this dish,

but, obviously,
their opinion is paramount.

So, hopefully
it'll be enough today.

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

Subha:
These two dishes
have to be good.

If not, I'm going home,

because simple cooking
is not gonna cut it anymore.

Describe the dish, please.

Today, we have
a chicken mulligatawny soup

served in a toasted bread bowl,

and bread pudding with rose
and saffron flavored milk base.

Mulligatawny.
I grew up with this.

I know tonight you got
a little bit emotional.

This is all about home
and cooking for the wife.

- Are you homesick?
- Yes, my wife,
I love her dearly.

But, you know,
I hope that I made her
proud with this dish.

Let's dig in and taste it,
shall we?

I've never eaten anything
quite like this before.

Gordon: Subha, guess
what I'm doing tonight.

I'm calling my mum.

And I'm gonna tell her,
in a couple months time
when I get home,

I want a bowl of Mulligatawny
made with chicken.

Okay? It's delicious.

Thank you. Thank you, Chef.

Every time
I eat your spiced food,

it kind of brings me
to a place

where I grow to appreciate
your finesse and your flavor.

- You are my teacher now.
- I'm humbled, Joe.

The master has
become the student,

and the student
has become the teacher.

I'm very humbled.
I'm very humbled.

- Good job, Subha.
- Subha: I truly am.

- That is so nice.
- Fred: That is incredible.

- Dessert.
- I have to say, this is
the worst-looking dessert

I've ever seen in my life.

It's terrible!

Bro.

It's not only
the worst-looking,

- it's one of
the worst tasting desserts.
- Oh, my God.

- It's so spicy.
- Aarón: Yeah, it's--

- I'm sort of--
- Oh, man.

I know. I'm like--

Why does the dessert
have to be that spicy?

- Gordon: Honestly.
- Subha, you're killing us.

How'd you do that to us?

Have you been sent by Mars
on a special mission?

- Whoa!
- I'm sorry, Chef.

I'll make sure
that I straighten
all those spices out

and I'll go two notches.

- You better.
- You better. Thank God,

you haven't forgotten
how to make a mulligatawny,

because that should come
with a hazard warning sign.

Yes, Chef. Thank you.

Walking back to my station,
I was looking at the main dish,

and that was a big upper for me.

And then the dessert
was a bad setback.

Nice savory dish, Subha.
Dessert?

But as much as I miss my wife,

I want to learn,
I want to grow,

and I want to be
the next MasterChef.

It's sweet, but it's spicy.

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

Let's go, Renee.

Renee:
I am feeling really
proud of myself

because my plates
look beautiful,

and I am 100% confident
that I nailed it.

Describe the dishes, please.

It is a pork
and beef meatloaf

with rosemary roasted
red potatoes

and sautéed green beans

- with a strawberry shortcake.
- Gordon: Wow.

That's a very bold move to
attempt a meatloaf in 60 minutes

with a strawberry shortcake.

Are you confident
it's cooked inside?

100% confident, Chef.

So, it's a little bit-- see?

What kind of meat
did you use?

I used pork and beef.

So, like, is that the beef
or is that the pork?

Why is it white and pink
in the middle?

What kind of meat
did you use?

I used pork and beef.

- Yeah, pork.
- That's pork, that's beef.

- That's not ground, is it?
- It's not.

It's like a--
No, no, it's like a piece.

How much bread
did you put in there?

I put maybe a cup of bread.

Yeah, 'cause it's very tight.

Taking bread white
and soaking it in milk

and having it be a part
of a meatloaf filling

is to allow it to aerate
and to bring lightness to it.

This has the consistency
of mortar.

Okay.

Thank you for your feedback.

Aarón: Here's what
I'm puzzled with, Renee.

We got red bliss potatoes

and we got green beans
that you can find anywhere.

But we have this
unbelievable pantry there.

We're trying to allow you

to have this playbook
of ingredients,

- and I just don't see it here.
- Okay.

Behind you, you've got
individuals cooking

pork chops brilliantly,

chicken breast brilliantly,
handmade gnocchi.

And so the meatloaf feels
like it was two months ago

and not where you are
in this competition.

Yeah. I mean,
I love strawberry shortcake.
That's delicious.

I'm amazed you got that
kind of flavor from the bread.

It's-- it tastes very good,
but at the end of the day,

when you think
about the other desserts

that I know that are out here,
this is just bread

with macerated strawberries
and sweet cream.

- Okay.
- A little basic at this time.

- Yeah. Thank you, Renee.
- Thank you, guys.

Renee: I am a little concerned
that I might be sent home.

They did not like my entrée.

That meatloaf's terrible.
So dense.

But Gordon just loved
my dessert.

It's 50/50.

I have absolutely no idea

where I'm going to be
by the end of the day.

That was quite an array
of dishes tonight.

We need a moment to discuss.

Who has the potential
to learn?

I mean, Bri's got potential.

- Aarón: Yeah, Bri.
- Gordon: I expected more.

I mean, French onion soup?

- She's gotta be able
to step it up a notch.
- Yeah, yeah.

Bri: I'm feeling
absolutely crushed.

I've done great in the past,

but maybe that
won't matter today.

Maybe this is it.

Sam: I'm nervous.

I know I made mistakes,

and I'm very disappointed.

I could've done better.

- I agree.
- You agree?

Tonight, we asked you
to take a humble loaf of bread

and turn it into
an entrée and a dessert.

There was one home cook
that stood out.

Dorian, please head upstairs
and put on that white apron.

- Well done!
- Dorian: I am ecstatic.

Not only am I safe,
but they loved both dishes.

And I hope the judges continue
to see my progression

and I hope that I can continue

to give them tasty,
gorgeous food.

There are three more dishes

that we think deserve
special attention tonight.

Sam.

Bri.

Renee.

You three cooked the worst
dishes tonight.

Please come forward.

Everyone else,
go to the balcony

and put on your white aprons.

Thank you, Joe!

My son turned one
while I was here,

so I've sacrificed
a lot to be here,

and I certainly
don't wanna leave
the MasterChef kitchen.

There's so much more
that I can show the judges.

Really tough challenge tonight.

Bri, I think one
of your worst performances.

- Can you do better?
- Absolutely. 100%.

Sam, you know,

dessert was okay,

and the fish,
sadly, overcooked.

You seem to be
growing in stature,

but you've been
down here many times.

I have been down here a lot,

but I feel like
if given the opportunity,

I will rise to the occasion.

Renee, you know,
the dessert-- delicious.

But...

the meatloaf has to be one
of the biggest disappointments.

Yeah.

I think we just expect more.

I don't want to go home, Chef.

I'm going to stop laying low
and being comfortable

and pull out the big guns.

Gordon:
This is a tough call.

The person leaving
the MasterChef kitchen is...

Sam.

It's all right, Sam.
Chin up, buddy.

I'm feeling relieved
because my performance today

could've easily
cost me my apron,

and I just can't let myself
or the judges down ever again.

Sam, unfortunately,
your journey has come to an end.

Tonight, we felt
that everything on that plate

was lacking the finesse

that we've seen from you
in this competition.

- Understood, Chef.
- I think this task just
got the better of you.

- It's been an amazing journey.
- It has, Chef.

It's just been
an amazing experience.

You know, I love to cook.
I had an opportunity to cook

in front of the three
best chefs and food minds
in the world.

I'm just so grateful
and humbled for the opportunity.

Head up high, young man.

Come on.
Come and say good-bye.

Sam:
Any time you don't live up,

you're gonna feel
a little emotional about it,

but it just speaks
to the quality

of the competition here.

There's a lot of really
good cooks here, so--

But now I'm really looking
forward to going home

to see my wife and my son.

Head up, Sam.

Put your hands together--
top 12.

- Congratulations, come on.
- Go, baby!

- We're getting closer.
- An amazing journey.

Top ten is around the corner.

You're gonna need some rest,

because the biggest
surprises lay ahead.

Trust me,
your upcoming challenge,

it's definitely
the toughest one yet.

Good night.