All language subtitles for MasterChef.US.S16E08.1080p.WEB.h264-EDITH

Previously on "MasterChef:
Global Gauntlet"...

You're going to cook
for 100 young soccer players.

- We got it, Blue Team.
- They nominated Ted
as their captain.

- How's that burger coming?
- Turn it off.

- It's off. They're both off.
- The grill is on fire.

Watch out, guys.
Stand out the way.

I'm not sure what kind of
leadership Ted is offering.

- Hey, guys.
- Red Team, however,
the opposite.

Dave the captain,
calm, collected.

Congratulations
goes to Red Team!

I am so happy
our entire team is safe.

Blue Team, what a mess.
The home cook leaving
tonight is Ted.

Tonight, we're having
a World Cup cook-off.

You will be cooking dishes
that will be perfect for
a FIFA World Cup watch party.

- Oh!
- But there's a twist.

Dave, at halftime,
you'll get to bench

- one cook from this challenge.
- Wow.

- Ooh.
- Oh, boy.

- ( all shouting )
- And with elimination
on the line...

Somebody is getting
that red card.

- Oh, no.
- ...that twist could
change the whole game.

- We got it.
- I could take out
one of their top cooks.

Being strategic.

I'm in shock.

( music playing )

- Whoo! Wow.
- Look at that goal. Amazing.

What are you cooking, Chef?
What do you got for us?

Well, we got a beautiful
bone-in ribeye here.

You can come grill at my house
any time, Gordon.

Thank you, darling.

I love it when Gordon's cooking
and I'm sitting.

Yeah.
This is the way it should be.

Oh, we got company.

Seriously? Come on, guys.
It was just getting good.

I'm trying to get
your lunch cooked.

- That'll be fine.
- Here we go.

- All right.
- Oh, my God.

- Oh, no way.
Hey, this is crazy!
- Patio furniture?

What they got
going on today, bro?

I see a lot of barbecue stuff.

Coming into
the MasterChef kitchen,

I see Home Depot signs,
grills, turf,

and it feels like
there's some sort of
backyard party going on

in the MasterChef kitchen.
And you know what?

- I'm down for that.
- Right. All of you,

welcome back
to the MasterChef kitchen,
everybody.

You all survived
your first field challenge.

And a big congrats to Africa

and the Americas for pulling off
that incredible win.

- Come on, give yourselves
a round of applause.
- Great job, guys.

Now, we've been having
our own global gauntlet,
all right?

But the rest of the globe
has been preparing itself
for the FIFA World Cup.

And nothing
says World Cup kickoff

like a really good
watch party.

So our friends
at the Home Depot

have brought
the backyard to us.

- Nice.
- Ooh.

Tonight, you will be cooking
dishes that will be perfect

for a FIFA World Cup
watch party.

And I'm not talking about
finger foods or handhelds.

- We want plated meals.
- Okay.

Make something that is totally
unique to your culture

- and to your territory, okay?
- Let's go.

Tonight, you'll have
one hour to cook

your elevated
watch party dishes.

Now, Dave, you're probably
wondering about your advantage.

- I am, indeed.
- Well, tonight, in true
FIFA World Cup spirit,

you get to use a red card.

- Ooh.
- What does that mean?

At halftime,
you'll get to choose one cook...

- Oh!
- ...who will be benched
from this challenge.

Oh.

- Wow.
- That means whoever you hit
with the red card

will be safe
from elimination tonight.

But, Dave, if you get rid
of a territory's best cook,

the chances of that
territory getting a win
tonight go way down.

Or you could decide to use
that red card on someone

from your own territory
that's looking like
they're in trouble.

Okay. Thank you.

It's a big decision to pull
someone out of a cook.

But it can be used, I think,
in a really strategic way.

So tonight, I really want
to make the right decision.

Here's the good news.
The immunity pin is back
in play again tonight.

Whoever cooks
the best dish this evening,

not only does it save you,
but it saves

your entire territory
from elimination.

And as a special bonus,
our incredible partners
at the Home Depot

are giving the winner
of tonight's challenge

an incredible gift card
worth $2,500.

- How cool is that?
- Oh, my gosh! That's amazing!

- Gotta take this home.
- If I got the $2,500
from Home Depot,

I would pass it on to my husband
because he lives at Home Depot.

We always joke about it
because he goes to Home Depot
every other day.

So I would love that.

But whoever cooks
the worst dish, sadly,
will be going home.

- Right. You guys ready?
- Yes, Chef.

Your 60 minutes start now.
Let's go!

- Come on, let's go!
- ( overlapping chatter )

Let's go!

- ( bleep )
- Wait, wait, wait, wait, wait!

- Easy, easy, easy, easy.
- Shallot. Where's the shallot?

Vinegar, vinegar, vinegar.

- Come on, Peter.
- Let's do it. Let's do it.

Get me my coriander.

I am no parrillero.

I am not a grill master.

But I'm familiar
with how it works.

So I'm going to be doing
a marinated carne asada

with a charred corn salad.

That's your quintessential
Mexican backyard barbecue.

Let's go! Let's go! Let's go!

- Let's do it.
- This basket's so heavy!

- ( grunting )
- Okay, let's go.

I wrestle, so I love
to throw my own watch parties.

And I love
to just treat my friends

'cause they're
treating me by watching me.

So today,
I'm doing the lobster

with a corn rib
and garlic mashed potatoes.

In Barbados,
we love the scotch bonnet,

so I'm bringing that spice,

and I'm going to
get that top dish tonight.

Come on, guys. You got this.

Tonight, I'm making...

Bengali-style palau,
which is essentially rice
soaked in a milk.

I have this dish
at watch parties

with Bengalis and Pakistanis.

You won't leave hungry
from that watch party.

How exciting is this?
An amazing World Cup
cook-off challenge.

- I mean--
- Two of my favorite things,
watching soccer

- and eating great food
at the same time.
- Yes!

Yeah, I think the spices
and the flavors

- that they can bring
in from their territory...
- Sure.

- ...is so important here.
- Good point.

And I think you need
to have something

that has a little bit of
either smoke or fire, you know?

- Absolutely.
- Okay.

So I see a lot of marinating
happening already,

whether it be chicken,
steak, seafood.

A lot of people doing dry rubs.
That's a good sign.

- Come on, Africa.
It looks good already.
- Okay.

- You got this.
- Tonight is not the night
to play it safe, right?

- Yeah.
- There is that incredible
immunity pin.

And then, of course,
you've got Dave
with that red card.

This is going to be
a tough decision.

I mean, this is
a hard one because you could be
doing extraordinary,

- and then Dave has the
opportunity to take you out.
- Knock you out.

- Exactly.
- Or he could save somebody
who's struggling.

- Okay.
- Perfect.

Aishu, what are you making?

I am making curry lamb chops.

- Okay, awesome.
Sounds delicious.
- Thank you.

- It's going to be great.
- I love the fact that Dave

is now asking the contestants
what are they making.

So already he's plotting
his next move. Smart.

- He's being strategic.
- Guys, we're 10 minutes down.

50 minutes remaining.
Let's go!

- Let's go, let's go, let's go.
- Okay.

- Rita.
- Hi. Hello.

How are we doing?
What did you grab protein-wise?

- Um, filet.
- Ooh, I love that.

Tell me about the dish.
How are you going to
elevate this?

So I'm going to do...

And then I'm going to do
some scotch bonnet sauce.

Good. How many times
at home would you host
a party like this?

A lot.

How nice would it be
to win that gift card from
Home Depot tonight?

Now, that filet mignon, okay?
Unforgiven.

Get a really good sear on there.

Make sure you're basting
with lots of butter

- and that suya spice as well.
- Yes.

Yeah? Elevate this thing.
Good luck.

Come on, Asia!

- Let's go, let's go.
- Hey, Jaime.

- Hi, Chef Tiffany. How are you?
- Good.

I was about to say
what you cooking,

but there is nothing
in this pot yet.

- I know! Not yet, not yet.
- What are you making?

I'm making a roti canai with
a Malaysian coconut curry.

And then I'm going to
do some rice

and a pickled cucumber
and pineapple salad.

- Wow, you've got
a lot of work to do.
- Yeah, I do.

What does--
you said roti canai?

- Yeah, roti canai.
- What does that mean?

It's like a flaky flatbread
that we eat in Malaysia.

Very popular.
Usually, it takes a few hours
to rest and make, so--

So is that a good idea
to make today?

In my cheat meals,
I'll try to do it in an hour.

So sometimes it works out,
but I'll try my best for today.

And so you still
have to make your curry.

- You still have
to cook your chickens.
- Yes.

- You still have cucumbers.
- The curry cooks really fast.

It's something
I've cooked a lot at home.

My dad used to make it for me
before he would leave for work.

And he actually
worked at Home Depot, so...

- Oh, that's awesome!
- Yeah!

So I feel a lot of pressure
to do a good job today.

Wow.
There's a lot on the line.

So make sure the dough
has enough time to rest.

- I will try my best.
- All right. Good luck.

( sighs )

I'm feeling a lot of pressure

just because this dish
means so much to me.

Oh, my gosh.

I have to win
this challenge for my dad.

But there's so many components
for me to perfect,

and I'm freaking out because
I have so little time

- to get everything done.
- Oh, my gosh.

- All right.
- How are you doing
over there, Jaime?

- I don't know.
I literally do not know.
- You got it. You got it.

- You got it.
- Pete, you're feeling good?
Confident?

Yeah. Oh, fantastic, bro.
Never better.

I've been given a red card
as my advantage,

which means that
at the 30-minute mark,

I can use it to take anyone out
of the cook to bench them.

That needs to cook down
tremendously.

Britny could be
a big contender.

I can use my red card
to take out what I think

may be a top dish from
one of the other territories,

making their team
more vulnerable.

- Let's go.
- Or save someone
from our team,

but it puts
two cooks on Team Africa
in a tricky situation

because someone's
going to be at the top

and someone is going to
be inevitably at the bottom.

So it's making
my decision tough.

So today I'm making
a spiced ribeye,

and I'm pairing it
with a piri piri butter.

For my sides, I'm going to have

fried plantains,
fondant potatoes,

and a bold sauce, of course.

You know, Nigeria is all about
their bold sauces and stews.

We're a big sports family,
so we're always having
events and games.

And so watch parties
are right up my alley.

Gordon: Guys,
we're down to 40 minutes
remaining. Come on!

Let's go!

- Heidi!
- Hello, Chef.

- We have a braai.
- We have a braai.

Tell me about the dish.
What we doing?

I am making
a New York strip steak.

- Right.
- And I'm going to do
a surf and turf.

- Oh, nice.
- So I'm going to do
some scallops

and leek purée
with a cauliflower,

- and some little
baby roasted potatoes.
- Wow.

So, rugby, as you know,
is a big thing in South Africa.

- Huge.
- When I have 20 guys coming
over, my husband's like,

"Okay, we gotta to do a braai."

- Wow.
- So you get up,

and you have everything ready,

and everyone's watching
the World Cup.

And we know how good
that bloody team are.

Sorry to break that to you.

No, no. It's all good.
It's all good.

I love the clash
between Springboks--

But you guys are good, too.

England's got a good team,
as well.

- Scotland.
- Sorry, Scotland.

Scotland, come on.

Scotland has a better team,
actually.

So elevation, how are
we going to get this thing up?

My sauce. We're going to do
a nice mustard peppercorn sauce.

This sounds amazing.
Get them right, it could be
an immunity pin dish.

- Okay. I'm on it.
- Think about it, yes?

Thank you.
Thank you, Chef.

- Hey, Julia.
What are you making?
- Hi, Joe.

I am making seared scallops
with a grilled eggplant purée

- and a fennel salad.
- Okay, you've got to be careful
to get them cooked through,

but not overcook them.
And you want a nice
caramelization on the scallops.

- Yes, perfect.
- So this is a pretty elevated
dish for a watch party.

When I was playing soccer,
I played soccer at Illinois.

- Mm-hmm.
- My family, they would
have watch parties,

and they would always
send me pictures of whatever
they were eating,

and they'd be eating a lot
of lobster, fish, scallops.

Seared scallop, you think
that's a good strategy?
Will it distinguish you?

I think it's very hard
to sear scallops,

and I think high risk,
high reward.

- Good luck.
- Thank you.

- Hey, Tkaiya.
- Hi, Chef. How are you today?

I'm good!
What you got here?

Good. So I have a coconut rice,
Jamaican escovitch fish,

- and festival.
- What's festival?

Sweet, savory dough
that we make in Jamaica.

It's made with flour, cornmeal.

- It sounds like a hush puppy.
- Almost. We call it festival.

Is this something
that you would normally
have at a watch party

or are you kind of
pushing the envelope here?

I think in Caribbean
households,

especially
a Jamaican household,

fish is just one of those
dishes that we have.

All right. I want you
to check the pepper.

- Okay.
- I'd taste the spice.

But it does feel like you're
missing something else in there.

- Okay, got it.
- But adjust your flavor.

Okay, perfect.
Good luck, Tkaiya.

Joe:
Just five minutes till halftime.
Five minutes left.

Somebody is getting
that red card.

Wow, Rita from Team Africa
is in trouble, okay?

So she's doing a filet mignon
and it's not even cooked yet.

- So, yeah, I'm nervous.
- Oh, my.

- Wow.
- Rita, how are you
cooking that steak?

- In the pan?
- Yeah.

- Is it gonna go in the oven?
- No.

Okay, just watch the time.

You're going to need
to let that rest.

Yeah, I'm going to start
cooking it right now.

- Oh, ( bleep ).
- Rita looks stressed.

We're getting
closer to halftime,

and it's actually kind of
an intense experience.

I'm still not entirely sure
which strategy I'm going to use.

Asia-Pacific,
their team is fully intact.

There's five of them,
and I could potentially take out
one of their top cooks.

Ooh! Smells good.

The Americas also has
some really strong cooks.

I could bench someone and
potentially weaken
their territory.

A little bit more.

On the other hand,
Europe tonight,

they're giving enough
hectic energy on their own,

and I think that
that will work out itself.

Okay, what the hell is this?
Come on, yo.

- Nico, you good?
- Yeah, I'm all right.

Just got to cook
the steak now...

- We got it.
- What am I doing?
What am I doing?

Ah!

Five, four, three, two, one!

Stop the clock!
All of you, hands up!

It's halftime, guys.
Dave, make your way down.

- Please. That is for you.
- Thank you. Thank you.

Dave, it's time for you
to use your red card.

- Off you go.
- Yes.

Gordon: Oh, my God.

Wow.

Dave, it's time for you
to use your red card.

- Off you go.
- Yes.

I don't know
what Dave's plan is,

but I hope that he doesn't
take away one of our top dishes.

- Oh, my God! Oh, my God!
- ( groaning )

I want that immunity pin
so badly.

I'm just looking down.
"Please don't pick me.
Please don't. Please.

Please, please,
please don't pick me."

You good, Basia?
You got this.

- Okay.
- Gordon: Wow. He's meddling.

- Oh, my God.
- Wow.

Rita, I'm coming for you.

- Red card, benched.
- Ooh.

- Gordon: Rita.
- Joe: His own team.

Tiffany:
He's saving her.

Wow.

Come on with me. You're safe.

Okay, restart the clock!

Right!
The second half is underway.

Let's go! 30 minutes remaining!
Let's go!

Come on, we're safe.
We're safe. I got you.

- ( groaning )
- Dave's decision, it sucks,

because there's
only two people cooking
in Team Africa tonight.

So that just means
automatically somebody's

going to be in the top
and somebody's going to be
in the bottom.

But I'm not going to
let it get into my head.

I'm going to lock in
and get top dish.

- Oh, no.
- Thank you.

- Yeah, sure.
- Thank you, thank you.

It's not an easy decision.

- I was so stressed about it.
- I know it's not.

I'm grateful that
he did it because...

...get to cook another day.

- Thank you very much.
- Of course.

Gordon:
25 minutes remaining.
Come on, guys!

- Let's go, let's go, let's go.
- All right.

- No!
- How are those plantains?

- Are they crisping up?
- Oh, they're getting there.

I don't think anyone
from our team is going to
go home, do you?

I don't think so.

I really feel like by
giving Rita the red card,

I'm preserving Team Africa,

because I knew that
she was really struggling.

Heidi, how you feeling?
I'm feeling good.

- How you doing?
- I'm good.

My decision puts
both Peter and Heidi

in a tricky situation,
but I think they are both
strong cooks.

I don't think either of them
are going home tonight.

- We do the best we can.
- We will be all right.

Dude, skewering these things

is the most painstaking
process ever.

Hello. All right, Nico,
what do you got?

Ciao, Joe.
I'm making chicken skewers.

I'm going to grill them
and then make a pepperonata
on the bottom and some polenta.

This is kind of a classic
Northern Italian dish.

So you have to be careful
because this is very
small pieces of chicken.

You think you have
the right balance between
fat and chicken

so that you can get
the fat crispy and the chicken
not overcooked?

Hopefully
the chicken thighs take longer
to cook so it renders.

- I mean, you need that fat.
- Yes, chef.

If not, it'll be dry.
But just give it a bounce.

- Okay, sounds good.
- Almost, almost. Whoo!

- Oh, my God.
- Daniel.

- What's up, Gordon?
- Tell me about the dish first.
What are you doing?

Yeah, so I'm going to do
an orange glaze chicken,

and that's going to go
with a chili fried eggplant.

I love to make chicken wings.
It's one of my favorite
foods of all time.

If you're going to
give us a chicken wing on
a night like tonight,

- it needs to be exceptional.
- It will be exceptional, Chef.

- Let's go, bud. Let's go.
- Thank you.

There we go.

- Hey, Maria.
- Hello. How are you, Chef?

I'm good.
You look a little stressed.

- You all right?
- I am. I--

- A little bit.
- Okay, what you making?

I'm making flank steaks,
also, I'm serving over

- mashed potatoes.
- The only thing
I'm concerned is, like--

- The texture or the--
- The texture.

Is it supposed to be
this thin?

I want it to be thin,
like, so I can spread
around the plate.

- Okay, that's different.
- Yeah?

I want it a little bit
thicker than this.

Make sure that it's
where you want it to be.

- Yeah.
- Okay? Okay.

Your meat, what's the temp
you're going for?

Medium to medium-rare,
I'm hoping.

- Did you temp? Okay.
- I just eyeballed.

I just did it eight minutes.
The longest time I've been
cooking this way,

- but I know I need to--
- Well, we're in
MasterChef kitchen.

- I need to check.
- And you're not at home.

You're not cooking with
your stoves and your ovens,

and you just want to make sure
it's where you want it to be.

- Yes. Absolutely.
- Okay, good luck.
Thank you, Maria.

Thank you very much.

Oh, my God.

Gordon:
Seven minutes remaining.
Guys, come on!

All right, good.

Gordon: Your meat should be
seared, resting,

and start thinking
about the execution.

Nico, why are you laughing?

Because I'm not there yet, Chef.

- Come on, you've got this.
- So Nico is doing arrosticini

from the region of Abruzzo.

It's basically a skewer

with the thigh meat of chicken,
and he puts it--

interdisperses a piece
of chicken fat,

a piece of meat,
on the skewer.

- Nico: Ah, there we go.
- Gordon: But the worrying thing

is he's cut the thigh into
these tiny little morsels,
so it's going to overcook.

- Yeah, that's what he's doing.
- ( groans )

Guys, there's only
a few minutes left to go

- and Jaime is still
cooking that roti.
- Oh, boy.

Tiffany:
So Maria from Team Americas

has this dish where
she's using flank steak.

But, one, when I asked her how
does she cook the flank steak,

she says, "I just cook it.
I don't temp it."

The other thing is the potatoes
are done in a blender.

- Gordon and Joe: Oh, no.
- And we all know what
you're going to get.

- Gloopy?
- ( sighs )

Guys, two minutes to go.
Let's go! Start plating!

- Heidi, time to start plating.
- Yes, sir.

Dave: Come on, Africa. It's up
to the two of you down there.

Come on.
Get it on the plate.

- Oh, my gosh.
- Oh!

- Come on, Asia-Pacific!
- 60 seconds to go.
Come on, guys.

- Let's go!
- Why am I always so shaky
during this part?

- Gordon:
Quick! Come on, guys.
- Nice.

- Tiffany: Let's go!
- Gordon: Please, let's go!

Judges:
Five, four, three, two, one!

Gordon: And stop!
Hands in the air!

- ( cheering )
- Whoo!

- Let's go, Africa.
- Let's go!

Yeah, buddy!

Peter: Oh, I mean,
how am I competing with this?

- Yours looks beautiful.
- No competing!

Do you think either of their
dishes are going to be strong
enough for the immunity pin?

Absolutely. Hmm. I, um....

Ay-yi-yi.
Not how I expected,
but it's okay.

Julia, I wanted
to serve this so bad.

But I was like, you know what?

How is it?
The cook is perfect.

What I care about right now
is I'm not the worst dish.

- That's what I'm praying.
- No, no.

- That's all I'm praying.
- That's what I think
of mine, too, so...

- We finished. Good job.
- Come on, double up.

Jaime: I've definitely
made this dish better.

I just know, like,
the level it could be at.

This dish just means a lot to me
and I want to do a good job.

Home Depot's
really close to my heart

because my dad worked there
for my whole life,

um, and he worked so hard.

So I just wanted it
to be perfect.

Gordon:
Right, all of you, well done.

Let's see whose dishes
are the real party heroes

and whose dishes needed
a little bit more help.

Let's go.

Mmm.

- Hello, Chefs.
- Hello, Britny.

All right, so you did
a lobster, correct?

- Yes.
- Well, lobster
is a tricky protein.

If you nailed it right,
it could be good.

Yes. Thank you.

- Hello, Maria.
- Hello.

Was that the temp you were
looking for with your steak?

Yes, medium-rare to medium.

I wasn't really happy
with the way the mashed
potato came out.

I wanted creamier,
but not as thin.

Got it.

All right, Tkaiya,
this work out the way
you wanted it?

- Um, yes, I feel like it did.
- Okay.

All right. Thank you.

- Hello, Chefs. Yes, sir.
- Heidi.

The dish, is that
what you wanted at the end
presentation-wise?

- Yes, it is.
- Peter: I am nervous because
there's only two of us

for Team Africa,
so it's going to be a battle

to see who's at the top
and who's at the bottom.

- All right, Peter.
- Joe.

That's a big hunk of meat
you put on the plate.

What kind of a temperature
are you hoping for?

Medium-rare.

Very interesting.

- Hey, Aghata.
- Hi.

Is this how you wanted this

- to look for presentation?
- Yes.

Nico: I'm looking down,
I'm seeing my dish.

It's not my strongest cook,
for sure,

but looking around,
I'm seeing dishes that are
way worse than mine.

The rest of Europe
looks pretty bad,

so hopefully that's enough
to get me through.

- There's two skewers?
- Yeah, I--

- There's three of us.
- Yeah, I wanted to do three,

and then I left one
in the pan too long.

Thank you.

- Hey, Daniel.
So we got some wings?
- Mm-hmm.

I think it turned out well.

- Jaime, so you did
your pan bread technique.
- Yes. Yes.

- And this is your curry.
- Yeah, I added some curry,

- turmeric, shallots, onion.
- Okay, thank you.

- Some great dishes.
Really good dishes.
- Yeah.

- Some very strange plating.
- I think when they're
trying to elevate,

- they didn't know
where to go with that.
- We good?

- Shall we?
- Yeah.

Okay. Let's begin
with the top dishes

from each territory,
shall we?

From Team Asia-Pacific,
please step forward...

- Jaime.
- Whoo!

Jaime:
I'm so surprised,

and I'm so happy
and proud of myself.

I cannot believe
that the judges think

that my dish is a top dish.

I made a roti canai with
Malaysian curry, coconut rice,

and cucumber pineapple salad.

When I saw Home Depot
and watch party,

I thought of the big
gatherings my dad would
throw with my family.

It looks beautiful.
Jamie, what I'm most impressed
with is traditionally

that takes hours to make.

The fact that
you had the confidence

to attempt it tonight,
I'm just happy for you.

- Thank you, Chef.
- Shall we?

- Yes.
- Nice.

Mmm.

Wow. Curry, delicious.

It's fragrant,
it's warm, it's sour.

It's everything you want.
I mean, it feels like

you've been making
it for the last six hours.

- Well done.
- Thank you.

The key for me here
is the pineapple.

You kind of get a bite
of the mint

with the pineapple
and the curry.

And it all goes
so nicely together.

- Beautiful roti.
Spot-on. Very nice.
- Thank you.

It's a perfect watch party.
The three of us watching
you cook an excellent dish.

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

- Thank you.
- Both: Thank you.

- Whoo!
- Go, Jaime!

- Wow. Delicious.
- Yeah.

Really good, indeed.

Okay, the top dish from Europe.

Please come forward...

- Julia.
- I knew it, girl!

I got top dish
for Team Europe!

It's my first time up there.
I'm feeling so excited.

So today I made
pan-seared scallops,

eggplant purée, fennel salad,
and a lemon caper sauce.

Definitely not something
I've had at a watch party,

but I'm not mad
if it ever shows up.

This looks beautiful.

The sear of the scallops
looks great.

- Thank you.
- Joe: Let's try it.

Tiffany: All right.

Gordon: Perfect.

Wow. This is a very
good dish, Julia.

It is delicious.

The caper sauce,
I want more of that.

- Good job.
- Thank you, Chef.

The idea of roasting
or almost caramelizing eggplant

and then making a purée
is very unusual,

but it's very well done.
Excellent dish.

- Good job.
- Good job.

Yeah, we're looking for
the best dish of the night,

and that is definitely up there.

- Well done.
- Joe: Good job.

- Thank you.
- Go, Julia!

- Yeah!
- Whoo!

Ooh, I'm sweating.
I'm really sweating.

Now, Team Africa
only has two cooks eligible

since Rita got the red card.

So please come forward...

Heidi.

Obviously, I feel great.

It feels good
to be back up here.

But part of me obviously
doesn't feel great

because I know
that means Peter's dish

is going to be on the bottom.

But if I get
that immunity pin,

I keep Peter safe.

Today, I made for you
a big New York strip steak

with a creamy pepper sauce,
seared scallops,

cauliflower leek purée,
and some roasted potatoes.

It looks delicious.
Listen, you cook with poise.

There's no two ways about that.
It looks so good.

- Thank you, Chef.
- Shall we?

Heidi, the steak
is cooked beautifully.

Purée is delicious,
sauce nice,

scallops 30 seconds overcooked.

- Okay.
- Just be careful of that.

But it is a well-rounded dish.

- Thank you.
- Heidi, you do so much work.

- The purée is silky.
- I think this is a really nice
play on a surf and turf.

- Thank you, Chef Tiffany.
- This is the kind of dish that
at least I would go through

and I would literally
lick the plate with a piece
of bread at the end

- because I really liked it.
- Oh.

- Thank you, Joe.
I appreciate that.
- Good job.

- Joe: Good job.
- Thank you.

- Hi, girls!
- Go, Heidi!

- She's brilliant.
- She's really good.

Right, to wrap things up,
we have the top dish
from the Americas.

Please step forward...

- Tkaiya! All right!
- Whoo!

Tkaiya, good job!

I haven't had a top dish
since the very first challenge.

So to be back up there,
it's an amazing feeling.

Gordon: Tkaiya,
describe the dish, please.

I made an escovitch fish

with festival
and coconut cream rice.

Wow. It looks so inviting.

Great sear on the snapper.
It really is elevated.

- Thank you, Chef.
- Shall we?

Tiffany: Let's do it.

( whispering )

Tkaiya, fish is cooked
beautifully.

It's glistening.
It's crispy on the outside.

Be careful of the textures
of your fried element.

The festival needs
some more moisture in there,
some more liquid in there.

But it's good. We can taste
how much it means to you
because it is delicious.

- Tiffany: Yeah.
- Thank you, Chef.

I love the fish.
Skin, crispy. Seasoned well.

- And the rice itself,
it has beautiful flavor.
- Thank you, Chef.

I love the spice and
all these contrasts of flavors
and textures on my palate.

- So great job.
- Thank you, Chefs.
Thank you, Joe.

- All right, Tkaiya!
- Whoo!

- Come on, now.
- Ladies, please give us
a moment. Thank you.

- Four amazing dishes.
- Yeah. Yeah.

- I think it's
the tightest so far.
- Yeah. That's good.

- Level is very high.
- Oh, my gosh. This is so crazy.

- We in agreeance? Yeah?
- Yep. Yeah.

Jaime, Julia, Heidi,
and Tkaiya, well done.

The good news
is that all four of you are
safe from elimination.

- Congratulations.
- Thank you.

- Whoo!
- Now, Joe, Tiffany, and myself

feel that the best dish
of the night was cooked by...

The best dish of the night
was cooked by...

- Jaime.
- Oh!

- You get the immunity pin.
- Ooh! Ooh!

- Plus the $2,500 gift card.
- Oh, my God. I forgot about
that!

( laughing, squealing )

So you and your father
can go shopping at Home Depot.

- Yes!
- How cool is that?

I'm really proud of myself
for the first time in a while.

- Amazing. Come here.
- Thank you.

- Good job, Jaime!
- Well done.

- Thank you. Thank you, Chef.
- Really well done.
Congratulations.

Right, ladies,
head back to your stations.

Jaime, head on up
into the balcony and take
the rest of the team.

- Asia-Pacific, let's go!
- Yes! Whoo!

Tiffany: Wow. Asia-Pacific
again saved. All five.

To win on a night
where I'm honoring my parents
for all their hard work

and to get the $2,500
from Home Depot,
it's incredible.

I'm confident that I made
my mom and dad proud tonight.

Asia-Pacific, that is
the second win of the season.

Good job.
Now, to the bottom dishes
of the night.

The bottom dish
from Team Europe tonight,

please step forward...

- Nico.
- ( bleep )

Oh, my God, I got saved.

- That's brutal.
- It's extremely embarrassing
to be in the bottom

three times in a row,
but tonight my heart
is on my plate.

And I'm really hoping
that they notice that

because I'm not ready
to go home.

So I've made chicken skewers
with a pepperonata base

- and polenta.
- It looks like a watch party

where the budget
was real tight.

I know.

If I'm coming to have
some skewers, I want more.

It looks like someone's
already taken a bite, right?

- Yeah.
- That's one.

And trust me,
I am not on a diet.

Well, that's not happening,
is it?

Joe: There must be 30 grams
of chicken on that whole plate.

It's nothing.

Nico, first of all,
the actual chicken skin
is nice and crispy.

It's delicious.
I love that fat.

But the problem
you've got here is you've cut
the chicken so small,

it's actually dried out.

The idea here works.

- You just need
to execute it better.
- Got it.

You're going to put
polenta on a plate,
like, let it sing.

- Let's have some flavor.
- All right.

I think, Nico,
this dish is emblematic

of what we've seen from you
in this kitchen.

Moments of brilliance
surrounded by lack of technique.

- All right.
- The pepperonata is textbook,

and that's
a difficult thing to do.

But then you're putting on
pieces of chicken this big.

- Yeah.
- The main ingredient

that's lacking in this dish
is your mind.

- Yeah.
- Oh, my God.

- Gordon: Thank you, Nico.
- Thank you.

Okay, the bottom dish
for Team Africa,
you know who you are.

- Come forward, Peter.
- I'm in the bottom by default,

and it is so frustrating.

Although
I'm confident in my dish,

once you're in the bottom,
there's no room for error.

If there was ever a time
to have the perfect cook
on my steak,

it's right now.

Today I have a piri piri
spiced ribeye,

fondant potatoes,
plantain chips,

and a buka stew to dip it in.

For me, a watch party
always has a protein

and it's always got
chips and dips.

Let's deal with the elephant
in the room.

You are here by default,
you understand?

- Yes, Chef.
- So get your head up.
Dish doesn't look bad.

- It looks good.
- Thank you, Chef.

But if it is
the worst-tasting dish tonight,

and if that steak
is undercooked,

- it could send you home.
- Yes, Chef.

- Ooh.
- Shall we?

- Yep.
- The temperature?

- Medium-rare, Chef.
- Medium-rare.

Let's find out, shall we?

- Peter, the temperature?
- Medium-rare, Chef.

Medium-rare.
Let's find out, shall we?

- That is a medium-rare.
- Perfect.

First of all,
steak's cooked beautifully.

- Thank you, Chef.
- And the sauce is spicy
and everything you'd want.

- This is a really good dish.
- Thank you, Chef.

The sauce itself,
the chips and the dip,
it's just fun.

For me, for you
to be here with this dish
doesn't quite feel right,

- but it is what it is.
- Yes, Chef.

This dish would have never been
in the bottom three.

( no audible dialogue )

- Thank you.
- Thank you, judges.

Yeah, Peter.

As for the bottom dish
from Team Americas,

please come forward, Maria.

( sighs )
I feel really upset right now,

because I know
I can do better.

This dish
is not even something

that I would serve
to my family at home,

and this is so
embarrassing right now.

This is a flank steak
served with a vinaigrette
Brazilian salad,

turmeric, mushrooms,
and mashed potatoes.

- Maria, it looks sad.
- ( sighs )

It looks like it was rushed.
It's unfinished.

- And it's just so unlike you.
- I'm so sorry.

Shall we?

Oh, Maria. Um, oh, dear.

The salsa is good.

The flank steak,
sadly, is overcooked.

And honestly,
that mashed potato

is like my granddad's
wallpaper glue.

I don't say this lightly,
but I'm in shock.

I'm sorry.
I'm disappointed
in myself, 100%.

The salad is tasty.

The mushrooms,
they have some flavor.

But you really didn't
lean into the challenge today.

- I apologize.
- This would be a great dish
for me to eat

if I was in
a Brazilian hospital.

- Thank you, Maria.
- Oh, my gosh.

Nico, Peter, and Maria,
excuse us, please.

- All right, bro.
- Oh, boy.

Elevated watch party,
that was tonight's task.

- From Team Africa, Peter.
- He wouldn't have been

- in the bottom three,
I don't think...
- No, no.

...for not that technicality.

Smart move,
Dave saving Rita.

- Maria, I'm shocked.
- I mean, the fact that
she knew the challenge,

that it needed to be elevated,
and still served a sort of
school plate-looking food.

- Yeah.
- I think she's getting
in her head.

- Gordon: Nico.
- Tiffany: Oh, my God.

- Joe: Bit of a disaster.
- There were just basics

and techniques that he just
continues to miss the mark on.

- We in agreeance?
- Both: Yes.

- Shall we? Let's go.
- Yeah.

Gordon: Nico, Peter, Maria,
I'm going to cut to the chase.

Peter, step forward.

All three of us
agree unanimously,

you did not cook
the worst dish.

- Thank you, Chef.
- So you are safe from
elimination.

- Please head back
to your station.
- Thank you, Chef.

Whoo!

Nico, Maria,
unfortunately for one of you,

this is the end of
your "MasterChef" journey.

The individual leaving
the competition tonight,
sadly, is...

- Nico.
- Oh, my God.

- Oh.
- Whoa.

( gasping )

Gordon:
Maria, say goodbye to Nico

and head back
to your bench, please.

Nico, listen, young man,
you came to this competition,
you blew us all away.

But, you know, I'll be honest,
I think being the youngest
in the competition

is a big issue in terms
of your experience.

However, clearly born to cook.

Now put your head down
and continue learning.

I kind of came into this with,
like, this grandiose attitude.

I feel like you guys
could tell, too.

But it's been, like,
one of the most,

not only fun, but also humbling
experiences I've ever had.

- Come and say goodbye.
- Yeah.

I'm definitely disappointed.

I really came in thinking,
or not even thinking,

like, knowing I was going to
win this whole thing.

But this competition ended up
being a lot harder

than I thought
it was going to be.

Look after yourself.

Coming up short tonight makes me

feel quite disappointed
in myself.

Give it up for Nico, everybody.

Come on. Let's go!

- ( cheering )
- Nico!

The Nico that came in
in this competition

and the Nico leaving
is definitely not the same,
that's for sure.

I feel like I've grown
a little bit.

Obviously,
it's a letdown to not win.

But I'm still going to
pursue my food dream,

so I'm leaving today
super excited for what
the future holds.

- Nico!
- Nico!

Okay, Nico!

Gordon: Right now,
the MasterChef kitchen

is going to take a time-out
for the FIFA World Cup.

That is such a long time.

But after the final
whistle is blown,

the "MasterChef:
Global Gauntlet" really
gets thrown down...

This restaurant
is in your hands.

- Time for people to go home.
- This is going to be insane.

...as the remaining
home cooks

battle brand new
challenges...

That's right,
phones and tablets.

Tonight, we go viral.

Wheel Of Fusion!

cook for VIP guests...

Nick DiGiovanni!

Oh, he doesn't
like that at all.

- This is a royal wedding.
- Oh, my God!

- You burnt them.
- Yes, Chef.

That's ( bleep ).
The pan's on fire.

and face the ultimate
"MasterChef" gauntlet...

That is not all
you have to face tonight.

You gotta get through me, baby!

You get behind, you may not
be able to catch up.

- Uh-oh.
- ( bleep )

- The tag team!
- Switch!

That's enough.
Go. That's enough.

I don't give a ( bleep ).
Just slice one!

- Ooh, yay! The wall!
- Basia, how are we looking?

- What?
- Get it on a plate!

No! I'm not plating yet!

...on their mission to become
America's next MasterChef.

I am shocked
that you made this.

- It's kind of incredible.
- Thank you, Chef.

- Showstopper.
- Thank you, Chef.

You're cooking
like a pro and shining like
a star. Well done.

"MasterChef" returns
after the FIFA World Cup.

Don't miss it.

The champion of
the Global Gauntlet,

congratulations goes to...