All language subtitles for MasterChef.US.S16E12.1080p.WEB.h264-EDITH[EZTVx.to]

Gordon:
Previously on "MasterChef:
Global Gauntlet"...

This is a royal wedding.
You may kiss the bride.

Jesse and Jessica, everybody!

Each team today will be cooking
for half of the wedding guests.

Blue Team, keep it up.
Well done. Let's go. Let's go.

Man, the polenta, it tastes
like someone took cream of wheat

- and just stuck it on a plate.
- Aghata, did you score these?

- Yes, Chef.
- ( bleeping )

I need to chill.

The winning team
is the Blue Team.

Congratulations.

The home cook leaving
the competition is Aghata.

Tonight on "MasterChef:
Global Gauntlet"...

- Lift!
- Yeah!

...it's a social media inspired
mystery box challenge

-with a very special guest.
- Nick DiGiovanni!

I'd like to offer the winner
of tonight's challenge

- a collaboration with me.
- Oh, man.

But to create
the most viral dish...

A churro bowl.
Have you ever heard of that?

- You don't like it?
- I need some water.

- ( bleep )
-...not every risk
is worth taking.

I'm ready to ride for it
or die for it.

Gordon:
The only chance this dish
has got at going viral

is if I was blind.

( music playing )

Tonight, we go viral.

- Joe: Yes.
- Tiffany: Whoo!

- Oh, my gosh!
- Welcome back, everybody.

- Mystery boxes!
- What?

- Oh, no.
- Can we get a break?

Walking in after a team
challenge victory feels great,

but last mystery box challenge,
I was in the bottom three.

When does it end?

So this mystery box,
I got to lock in,

and I cannot finish
in the bottom.

Tonight,
it's time for another

incredible mystery box
challenge.

And trust me, this one
will get everyone talking.

Oh, man.

Now, if you cooked
the best dish tonight,

you and everyone
from your territory

will officially be
in the top ten!

- Gordon: Let's go!
- That's epic.

But starting tonight,
there is no more immunity pin.

So even if you cook
the best dish,

you're not safe next time.

- Oh.
- Oof.

Right. Let's get to
the mystery box, shall we?

The contents
underneath your boxes

are something every modern chef
on the planet utilizes.

Use it wisely
and you will be adored!

Use it poorly, trust me,
you'll never live it down.

- Mm.
- Oh, gosh.

Right.
On the count of three,
lift your boxes.

Please be good to me.

One, two, three, lift!

- Yeah!
- Oh, my gosh!

- I have a phone.
- That's right.

Phones and tablets.

I don't know
what this could be for.

- This is a selfie!
- She's very familiar.

Not her first time doing that.

No, it's not a typewriter, Foo.

It's a tablet, Foo.

What am I supposed to do
with this tablet?

Am I supposed to baste it?
Am I butterflying it?

I'm completely clueless.

Guys, in today's world,

everyone knows
that the phone eats first.

- Yep.
- That's why tonight
you'll be cooking dishes

inspired by your culture
with social media in mind.

Ooh!

- ( ringing )
- Oh!

Gordon:
Jaime, is that your phone?

- Who is that?
- It's Nick DiGiovanni.

- What?
- What?

- I'm shaking. I'm shaking.
- Is it?

- I literally love him.
- Nick!

- ( all cheering )
- Gordon.

Oh, my goodness!
Everybody, come on down.

- Yeah!
- This is exciting.

Honestly, perfect timing.
How have you been?

I've been good.
I've been travelling around.

I've been cooking,
making videos. I'm loving life.

Oh, man,
then you were making a video

with my dear friend
David Beckham.

Dude, you are killing it.

Thank you, Gordon.

This is crazy timing.

We're about to do
a social media challenge.

Honestly, man,
I wish you were here.

Uh, wait, wait.

Gordon, did they not tell you?

- What?
- ( gasping )

- ( overlapping shouting )
- What?

- Where is he?
- I am here.

- Nick DiGiovanni!
- ( cheering )

( cheering, laughing )

Oh, my God.
Nick is a viral sensation.

- What's up, bro? How are you?
- Loving it right now.

- Gordon.
-When I'm on social media,

80% of the time,
it's Nick's videos.

- Come on over. Come on.
- Hi, guys.

So I am just in awe
in this moment.

Welcome back to
the MasterChef kitchen,
by the way.

I cannot tell you how good
it feels to be back here.

Now all of you, listen up.

This is a man that really
understands the word viral

because he used
the "MasterChef" platform

to launch a massive
career online

with over 50 million
followers...

- That's wild.
- ...and 20 billion viewers.

- What?
- Okay.

- Oh, my God.
- Crazy.

Jaime, you were excited.

You were desperate
to swipe that,

answer that phone
with Nick, right?

I'm just a big fan,
and I do content creation, too,

- so I know
how hard the game is.
- Thank you.

Amazing. Now, what's been some
of the most exciting dishes

that you've created
that's gone viral?

It's a wide range of things.

I mean, we've got things like
the world's largest sushi roll.

Also, I don't want
to forget about our video.

- This is true. Yes.
- We made the world's largest
beef Wellington.

- I got the Welly.
You got the sauce?
- Holy ( bleep ).

Look at the size of that
( bleep ) thing!

- How did that do?
- Over 50 million views as well.

- Wow.
- Oh, my goodness me.

What does it take for a dish
to go viral, Nick?

You need visuals
that stop people.

Then you need flavor
that makes it worth staying.

And then it needs
to be accessible

so that someone at home actually
feels like they can try it.

Think about how
you can take ingredients,

techniques, or flavors
from your culture

that can hook
the social media generation.

This is as much
a plating challenge

as it is
a cooking challenge, okay?

And one more thing.

Tonight,
there's a special prize.

I'd like to offer the winner
of tonight's challenge

a collaboration with me.

- Oh!
- Wow.

Right, listen.
The flip side of that

is someone is leaving
the competition

and will not be entering
the top ten.

- Make sure that is not you.
- Yes, Chef.

- Heard, Chef.
- Both: Yes, Chef.

You will have one hour

to cook your viral
cultural dishes.

Gordon: Right!

Your 60 minutes start now!

- Let's go!
- Whoo! Let's go!

- Let's go, Afro!
- Let's go!

Dave:As a digital
content creator,

it is a lot harder
than people think

to continuously show up online,
come up with ideas.

Nutmeg, cinnamon.

Cinnamon's over here, you guys.

The dishes that always go viral

are the ones that show someone
a new cooking technique,

and a new dish
that people look at

and just think, like,
"What is that?"

Doing well tonight
is insanely important.

The opportunity
to partner with Nick

would mean so much
for my channels.

We got this.

I am making a bobotie bomb.

So, bobotie is a very
traditional South African dish.

It's ground meat,
fragrant spices.

I think this dish is viral

because it's all going
in a little bomb.

So you're going to have
the rice inside there.

You're going to have all
the beautiful meat and the egg.

And it's going to be
popping in your mouth

and everyone's
going to love it.

Viral sensations. It's about
the aesthetics, right?

We see them on the phone.
They pop up,
they look incredible.

Then you watch it for
the second, third time,

all of a sudden
it's got half a million views.

- Oh, boy.
- Nick: I think this is harder

than most challenges
they've probably faced so far

because we're
going to be looking

just as hard at the visuals
as we are at the flavor.

- Gordon: Yeah.
- ( exhales )

Are we going
to go sweet or savory?
What is the best?

I feel like there's no right
or wrong answer for this.

Tiffany: Yeah,
you have so much room to play

- and really have
some adventure.
- Mm-hmm.

- Okay.
- But think about it,
they only have 60 minutes.

- True.
- Even our pastry challenges

usually have 75 minutes
or 90 minutes.

- Yeah.
- So the time issue is very
significant for desserts.

Yeah. Guys,
we are 10 minutes down.
50 minutes remaining.

- Oh, my God.
- Shall we?

- Let's go.
- Let's go.

Ay-yi-yi. Ow.

- Already out of breath.
- Jaime!

- Hi, Chef! How are you, Nick?
- You're active on social media,
on those platforms.

- Yes, I am.
- How many followers
do you have altogether?

Jaime: I have two million
across all my social media.

- Nick: Wow. Two million?
- Gordon: It's incredible!

- Thank you.
- I did not have anywhere close

to two million
when I was standing right
where you are.

- Yeah.
- I actually remember being on
this exact station before

and getting yelled at by you.

Hey, Nick, you've got to start
plating your entr\e.

- Speed up. Come on!
- Oh, my God.

- No, that's not--
- And I had zero followers.

- So imagine how that felt.
- Tell us about the dish.

What are you doing and
how's it going to go viral?

I'm doing a pandan surprise
in a coconut cup,

so it's going to be
five layers of pandan,

and it's going to be served
in the coconut.

- I love pandan, first of all.
- Really?

I feel like not
that many people understand.

Describe the flavor of pandan
to people that don't know.

Pandan, it's like
a grounded vanilla,

and it's more subtle and earthy.

Gordon:
How you going to elevate
this thing?

I'm going to serve it
on top of some dry ice

to really get that viral effect,

and that way the dessert
will stay cold as well.

- Good luck, yes? Good luck.
- Thank you, Chef. Thank you.

Jake:
Wow, that's beautiful. Okay.

All right, Jake,
what's up, buddy?

How's it going today, guys?

I'm going to be making you guys
a horchata crème brûl\e

- inside of a churro bowl.
- Ooh!

- Have you ever heard of that?
- Where did you think of this?

Well, I've been wanting to fill
a churro bowl with something.

A churro by nature is usually
hot when you have them fresh.

Then a custard,
which is usually cold--

- Yep.
- Like, how does that set?

I'm also making a quick
white chocolate ganache,

so I can sort of waterproof
the bottom of that churro,

so the custard
doesn't leach out into it.

You're going to waterproof
with white chocolate.

Yeah, yeah.

Jake, you have
not had a win yet,

but you've been really close.

I think this is
absolutely the dish that
I could get my win on.

Remember,
what goes on in your head,

- you have to put it
on the plate.
- Yes. Understood.

- Top ten on the line.
Good luck.
- Thank you very much.

I came to "MasterChef"
to push my limits as a cook,

so I'm feeling like
this is just an opportunity

for me to impress them
not only with my flavors,

but with a concept that
they've never seen before.

The big risk
with making this dish

is that I need to get
that custard to set up firm.

If my custard doesn't
fully set,

that breaks down the entire
concept of my dish.

This close to the top ten,

I don't want
to give up my apron

because I served the judges
a bowl of churro custard soup.

( groans )

- Ahh, ahh!
- You got this, Jaime!

So tonight we've got a social
media mystery box challenge.

Now, not only does this dish
need to look exciting
and potentially go viral,

but it's got
to taste incredible.

There's no immunity pin.
However, a big bonus
for the winner,

they get to collab with you
on a incredible dish.

Maybe just a little bit
more flour.

Gordon: 20 minutes down,
40 minutes remaining.

- Yes, Chef!
- Let's go, let's go!

Top ten around the corner.
Let's go.

- All-purpose flour.
- Tkaiya, how are you?

- Hi, Joe. Hi, Chef. I'm good.
- So what are you making?

So it's going to be almost like
a hyper-realistic coconut.

It's going to have
a coconut lime mousse,
a coconut dacquoise.

Then I'm also doing
tempered chocolate,

- and I'm doing
a spiced mango compote.
- Ooh.

Well, it sounds delicious.
It also sounds very,
very complicated.

- Yeah.
- So hopefully you can
get it all done.

- Okay. Thank you.
- Good luck, Tkaiya.

- Thank you, Chef. Thank you.
- Basia: Bacon, onions.

- Basia.
- Yes, hello, Chef.

- How are you, Basia?
- Very well.

I'm actually making
caramelized onions,

- and I watched it on
your social media platform.
- Okay.

I am making a smash burger
pierogi style.

The burger is going to be
inside the pierogi

with some special sauce
on the bottom.

- What's the special sauce?
- I actually got it from you.

- Oh, you do use my platform.
- Whoa.

- Yes, I do.
- Thank you!

So, wait, you're using
a combination of our recipes...

- Combination.
- ...to make this dish.

A little bit
of Chef Ramsay's and yours.

Wow. What are you
doing with these?

Is this for a snack?
Are you hungry?

Yeah, I'm going to add it
to the top of my pierogi.

- This is going to go on top?
- A spicy cheese puff?

- Yeah, let's see. Come on.
- Stop it. Seriously?

It's a cheeseburger!

- You don't like it?
- No, no, don't change
the recipe for that.

- Keep it. I like it.
- Basia: Keep it?

- Thank you very much! Exactly.
- Focus up. Good luck.

- Thank you so much.
- I need some water.

- Peter, Peter.
- Hello, Joe. Hello, Chef.

- What are you making?
- I'm going to make
a plantain funnel cake

with a strawberry coulis.

But I'm also going to do,
for the virality,

a flamb\ed plantain with rum.

- Rum.
- Like a banana foster.

Exactly, exactly.

I legitimately love
a funnel cake.

No way. Okay, cool.

So I don't know if that's
a good thing for you.

Uh, neither do I.
Neither do I.

- How does this dish go viral?
- It has that nostalgia
of funnel cakes.

People go to state fairs.
And they also have the ability
to be recreated.

- We all have that ability.
- Right, it has to be
accessible.

- Exactly.
- All right.

Top ten on the line.
Good luck.

- Thank you.
- I do love a funnel cake.

- Need a little longer.
- Julia: You're good, Basia.

- Let's go. Julia.
- Hey, Julia.

Right, tell us about the dish.

I'm going to be making
a squid ink ravioli

filled with an anchovy
and tomato paste.

- Wow.
- I'm going to put
two egg yolks,

if I can,
with volcanic ash breadcrumbs.

It's inspired by Mount Etna,
the volcano in Sicily.

I want to get the real,
like, volcanic explosion.

There's something here,
for sure.

Yeah. Tell me about
how excited would you be

with a collab
with Nick in Boston?

That would be insane.

I mean, I really am
not big on social media,

but that is one of my goals,

is to start establishing
a presence

because I really want to
open up a bakery,

get some traction, so I feel
like that would be huge.

I mean, everyone has
to start somewhere, right?
We both know that.

That is true.
We love humble beginnings.

- Yeah.
- Love that. Sounds good.

- Thank you.
- Guys, halfway!

30 minutes gone,
30 minutes remaining.
Let's go!

Yes! Thank you, Chef.

- So, Basia.
- She's taken a recipe from me
and a recipe from you,

and she's putting it
all into one.

I gotta put the bacon in.

She's basically stuffing
a smash burger into a pierogi.

Gonna do a little salt.

Sometimes the crazy foods
are exactly what goes viral,

and that could be a dish
that could go viral.

- Yep.
- ( humming )

Jake is doing a churro bowl

- with an horchata
custard in the center.
- Joe: Horchata?

Horchata is basically
a cinnamon rice milk.

Nick:
Horchata is one of the best
things of all time.

I love making this at home,
but you have to soak that rice

- overnight in the fridge.
- We will see how much
of that rice flavor

- gets picked up in the custard.
- Okay.

And, I mean,
that's the challenge here.

- Gordon: Yeah.
- This has viral potential.

- There you go.
- All right.

So, Peter is doing
a plantain funnel cake

with flamb\ed bananas.

Flamb\ is one of
the best things you can use

- in the kitchen
as a tool to go viral.
- Yeah.

I work a flamb\ into videos
that don't even need a flamb\.

- Love that.
- If he has any trouble,

that's one of my favorite things
to do in the kitchen.

- Set stuff on fire?
- So I'll run over there
and help him.

Oh, my gosh,
are you kidding me?

Oh, my gosh. Okay.

- There's the flamb\.
- Both: Flamb\!

- There he goes.
- Ooh, I'm firing with it now.

Oh, wow. Ooh. Okay, bet.

Oh, gosh,
my hands are killing me.

Tkaiya is making
a coconut lime mousse.

She is going to temper
the chocolate,

make this sort
of beautiful shell,
fill it in there.

She has a lot to do
in 60 minutes. Let's see
if she gets it done.

I don't know if she's
going to have enough time
for that to set.

Guys, we've got
20 minutes remaining.

- Let's go!
- Okay, perfect.

All the components
are coming together,

and everything is just
in harmony.

Okay, okay, let's see.

My mousse is done.

Now all I need to do
is pipe it into my molds.

Oh, my gosh!

But then I taste it,

and I forgot the sugar
in the mousse.

Bruh, I forgot sugar.

Not having sugar
in this mousse,

it's just gonna taste like
straight up cream and coconut

and no sweetness to it.

This is so bad.
I forgot the damn sugar.

I forgot the damn sugar.

I was making
my hyper-realistic coconut

that's made out of chocolate,

and I forgot the sugar
in the mousse.

- This is so bad.
-So I added powdered sugar,

and I'm hoping that there's just
something to save this dish.

Pop in the blast chiller.
Okay, okay, okay.

Guys, 45, gone.
15 minutes to go.

- Hello, Dave.
- Hi, Joe. How are you?

Excellent.
What is going on here?

This is some strange
looking stuff.

- What do you have? Vermicelli?
- Exactly.

Yeah, so it's broken vermicelli,
and I am steaming it,

because in Morocco
they do not boil pasta.

And then the dish itself
is going to be a spiced chicken

buried under a dome
with sweetened vermicelli.

- Wow!
- Yeah.

Right there,
it already feels viral to me.

I do have a content platform
of my own

where I share traditional
North African recipes,

and I know that people always
like seeing something new.

You're playing with
an advantage here today.

Yeah, a little bit
of an advantage, yes.

- How are you going to plate it?
- So I'm actually going to

plate it inside of a tagine.

We'll have, like, the reveal

and the chicken's
even more of a reveal.

Ah! Dave, good luck.
That sounds amazing.

- Thank you both. Thank you.
- Anyone have a chopstick?

- No. They're in the back row.
- No.

Okay.

Beautiful, beautiful.

- Foo.
- Chef.

Tell us about the dish and
how is this going to go viral?

Today I am making
a Vietnamese sizzling taco.

A play on b*nh xèo.
It's a Vietnamese crepe.

- Love that.
- I'm making it viral

because I currently live
in SoCal California.

Lot of delicious taco
food trucks there.

So I'm fusing the taco essence
to the Vietnamese dish.

Have you ever gone viral
in your life, Foo?

I have two little kids.
They're my only followers.

Maybe I got to follow Foo.
He'll get three.

That'd be fantastic. Please.
Thank you very much.

- Both: Good luck.
- Thank you, Nick.
Nice to meet you.

Gordon:
Guys, six minutes to go.

- Mm. I need salt.
- Hello!

- Hello, Maria.
- What's going on, Maria?

I'm making octopus rice.

- It's very popular in Brazil.
- What makes this dish viral?

I'm going to chop some
of the mini octopus and put it
in with the rice.

And then I'm going to save
the mini whole octopus
to put on top of the rice.

Tiffany:
So it's mostly just the visuals
that make it viral?

Yes, absolutely.
A lot of people have never seen
mini octopus before.

They see that on a plate,
they're going to think,
"What is this?"

How much experience
do you have with viral videos?

- Well,
I'm a food content creator.
- Okay.

Maria:
I create my own videos.

If I have an idea in my head,

I go and make something,
I post it.

Then sometimes
random stuff goes viral.

So it feels like
random things go viral.

It's a random thing.
I'm the type of person,

- I like to make random things.
- Joe: Good luck.

Ah! Thank you.

Coming up to
three minutes to go!

Okay. Cook, cook, cook, cook,
cook, cook, cook.

( bleep )
I wish I had more oil.

- Oh, boy.
- Let's go, gang.

Come on, Basia.

Gordon:
Guys, last 60 seconds.
Come on, let's go.

- Last minute!
- ( bleep )

A spot in the top ten, guys.
Come on.

- It's a little under.
- All right, let's put one.

- Please, God.
- Ugh, this is terrible.

It's, like, leaking.
Ugh, Tkaiya.

Gordon: Quick, Jaime,
you've got to go.

- My hands were always
shaking right now.
- Likewise.

- This is brutal.
- Ten, nine, eight, seven,

six, five, four,

- three, two, one.
- And stop.

- Hands in the air!
- Whoo!

- Wow.
- Well done.

- Okay.
- Oh, my gosh.

Peter: Well done, team.

Heidi: Is it hot in here
or is it me?

- Uh, all of the above.
- Basia: Beautiful.

When I was putting
the caviar on top, you could
feel the yolk just...

- Good job, yeah.
- I finished my dish.

I got everything on the plate,

but I just feel like
forgetting to add sugar

and adding it
at the last minute,

it's very frustrating,
you know?

- Did you finish it?
Good, good, good.
- I did finish it.

But I forgot, like,
the orange zest.

Four out of five
of my components went well,

but my cake is a little under,

so I'm a little worried
for sure.

Foo:The benefit of me
being one of the oldest cooks

in the competition is that
I've had life experiences.

But I'm not familiar
with social media.

I felt like it is
a viral dish,

but now I'm not pleased
with the plating.

It feels like this could be
the last chapter

in my "MasterChef" journey.

Right, now it's time
to come around

and take one final look
at everyone's dishes

and see whose turn is it
to go viral.

- Shall we, guys?
- Yeah.

- Hello, Chefs.
- Hello, Jake.

You got your churro done.
It definitely looks like a bowl.

- Yeah.
- Was there any issues
along the way?

A little bit.
I decided not to include
the white chocolate ganache.

But it was your barrier.
Now is it going to be soggy
in the center?

Um, I really hope not.

Gordon:
Maria, give us an insight to why
you think this could go viral.

It's very rare to see
mini octopus in general.

Tkaiya, are you happy
with the plating?

Honestly, Chef, I think
timing got the best of me.

It made me forget a few
key elements to the dish.

Looking around,
I'm feeling not 100% confident.

So, Dave, you're going for
the sweet and savory right here.

Yeah, sweet and savory.
It's a very iconic
Moroccan pairing.

- Very interesting. Wow.
- Thank you. Thank you, guys.

There are some pretty
interesting dishes out there.

Some different stuff,
which that's what the whole
viral thing is.

Gordon:
Peter, presentation-wise,
you happy with that?

- Yes, Chef, I am.
- Right.

But the judges
are looking for something

that's going to get
a lot of views.

Millions and billions.

Joe: Heidi, you got, like,
a lot of brown balls there.

- Yes, I do.
- You happy with it?

I think I could have
worked on my presentation
a little bit better,

but overall,
I think the flavors are there.

And Nick, he knows
how to make viral dishes

that will catch
the audience's attention.

- Never seen this before.
- Never seen anything
like these.

This is either viral or insane.
It's a fine line.

I know, and I'm praying.

And so we have
that added pressure with that
extra fourth judge.

I think it's going to erupt
just like a volcano.

Tiffany: And what's
going to erupt, exactly?

The ricotta filling. And then
I put two egg yolks in there,

because I really want it
to scream that it's lava.

- All right.
- So I'm really hoping
I'm not in the bottom.

Tiffany: So the viral here
is you're going to mix it
in the moment.

- Aishu: Yes.
- And then this is going to be

- part of the dipping sauce.
- The dipping sauce.

- Thank you.
- Thank you.

- Jaime, what happened here?
- I accidentally swapped
the bowls.

- Like, the dry ice
is supposed to be in here.
- Tiffany: Oh.

Foo, there are the crepes.
Where's the pork gone?

- Pork sliced in there,
as well as some shrimp.
- Gotcha. Okay.

Whew.
Some great dishes out there.

- Tiffany: Yeah.
- Absolutely.

- Yes.
- It's a great viral moment.

- Oh, my God. I'm scared.
- What? Don't be.

- Gordon: It's good.
- Tiffany: Okay.

- Joe: Ready?
- Gordon: Yeah.

Right, let's get down
to the top four dishes.

The first dish,
from Team Asia-Pacific,

please step forward,

- Jaime.
- Yeah!

- Yeah, baby!
- Good job, Jaime.

With this top dish,
I'm officially in the top ten!

It's really heavy. Sorry.

I really want
that collab with Nick.

- I really hope I get it.
- Gordon: Right.

- Oh!
- ( bleep )

- Ooh!
- Close call.

Close call. All good.

- Tiffany: Ooh.
- Joe: Ahh.

- Oh!
- Peter: Very nice, Jaime!

Jaime: Tonight, I made a pandan
surprise with five layers--

a pandan cake, a coconut cream,
toasted coconut crumble,

a coconut pudding,
and coconut jelly.

Visually, it definitely
has that wow factor.

I like the coconut plating.

It leaves some mystery,
which for social media

and for virality
is actually really nice,

'cause it makes you
want to watch to the end.

- So I love it.
- Thank you, Nick.

- Gordon: Shall we?
- Joe: Let's try it.

I love it.
I think the visuals were there.
It has that viral potential.

I want to go back in
for a second and third
and fourth bite.

- I love it.
- Thank you, Nick.

The combination of the flavors,
it tastes delicious.

There's no two ways about that.
Then you've got that nice
little breakaway

of that soft fragrant jelly,
which is lovely.

Yeah, beautiful presentation.
It feels like an adventure.

It feels like every bite
could be slightly different.

Flavor-wise,
it's delicious and fun.

- Thank you, Chef.
- A nice dessert. Really good.

Great job.
Well done, Jaime. Thank you.

- Thank you.
- Thank you.

- Good job, Jaime!
- Jaime!

- ( cheering )
- Good job, Jaime!

The next top dish,
from Team Europe,

please come forward,

- Julia.
- Joe: Wow.

- All right!
- Way to go, Julia!

I feel so excited
and so blessed

to be the top dish
in my territory.

I'm just praying to God
that these yolks burst.

This is a dish that
I'm calling Mount Etna raviolo,

which is a squid ink pasta.

And it is filled with ricotta,
egg yolk, anchovy paste,

and tomato, sitting on
a bed of homemade breadcrumbs

with some charcoal to represent
that volcanic ash.

Looking at this dish,
I'm not totally sure yet
if I get volcano.

For me, the big thing is
going to be cutting into this.

If it doesn't lava,
it's not so much of a volcano.

Right. Correct.

- Let's see, shall we?
- Oh, God.

For me, the big thing is going
to be cutting into this.

If it doesn't lava,
it's not so much of a volcano.

- Let's see, shall we?
- Oh, God.

- Wow.
- Wow.

Yeah. I can breathe.
I was a little worried.

Go, Julia.

Julia, you come up
with great ideas,

you communicate the territory,
and then you make
delicious food.

And this, quite frankly,
is delicious.

Yeah, I love the little note
of anchovy that's in there.

It's not in your face.
And the texture of all the soil

- is really nice with the dish.
- Thank you, Chef.

You know, I was skeptical
about this dish.

Its entire potential
rested on the fact

that it would actually erupt,
and it delivered on that.

This is a very difficult thing
to make, and you nailed it.

Julia, tonight,
you're cooking like a pro

and shining like a star.
Well done.

- Thank you, Chef.
Thank you, guys.
- Thank you. Wow.

- Go, Julia!
- Julia!

- Go, Julia!
- Whoo!

( ding )

Okay, the top dish
from Team Africa tonight,

please come forward, Dave.

( cheering )

For the first time to be
at the top of Team Africa,

it feels amazing
to be recognized

because I'm a content creator.

So to have that validation,
it feels good.

- Ooh.
- Ahh.

- That looks beautiful.
- I have made for you a Moroccan
dish called seffa medfouna

"Medfouna" means buried,
and refers to the savory chicken

that is buried under
a mound of sweetened

steamed vermicelli noodles.

This is something
that I've never seen before,

and so that gets me excited.

And I think the idea
of pulling it up

and an interaction
that happens,

it's a dish that, to me,
I think definitely
could go viral.

- Gordon: Shall we?
- Let's do it.

- Mmm.
- This whole challenge

was about making something
that could go viral,

and this makes me want
to go to Morocco.

- Awesome.
- This is a beautiful dish,

both in terms of flavor
and looks.

- Thank you. Thank you.
- Nice job.

Yeah, Dave, congratulations.
It's delicious.

The fragrance coming off that
chicken is incredible.

- Yeah, exceptional.
- Thank you. Thank you so much.

I love the idea of, like,
the sweetness and the crunch,
and it's just very playful.

Thank you so much, Chef.
Thank you.

I think there is something
to be said about going viral

with deep steeped traditions
that are authentic,

nostalgic, and properly done,
which is what this is.

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

- Thank you, Dave.
- Thank you.

- It's really good. Really good.
- Way to go, Dave!

Good job, Dave. Good job.

Finally, the top dish
from Team Americas.

Please step forward, Jake!

- Let's go!
- ( cheering )

Jake:This dessert
was a huge gamble.

I'm just feeling so good,

because not only
did I execute it well,

but I had a lot of fun
while making it.

And isn't that what
being viral is all about?

And I think I kind of
nailed that today.

Today, I made a horchata
crème brûl\e in a churro bowl.

I think at the very heart
of virality is seeing
things put together

in ways
you've never seen before.

As for the flavors, horchata
is one of those first things

I fell in love with when
I was learning about my culture.

You know, being adopted,
not growing up in
a Mexican household.

- Gordon: Love it.
- It looks like something

you would go
to a bakery and buy.

- It looks professional.
- Thank you.

- Gordon: Shall we?
- Tiffany: Yes.

Nick:
The bottom looks so cool.

What did you flavor
the custard with?

I boiled the cream and milk
with long grain rice,

blended and strained it
to get that rice flavor in,

and then finished it off with
Ceylon and traditional cinnamon.

Jake, it's delicious.

I'm getting that nice balance
of cinnamon and sugar.

The flavor gets me
just excited as the visual.

Gordon:
Jake, it's exceptional.

Maybe a little hint of spice
rolled around in that sugar

just to cut the sweetness,
but it's delicious.

Love, love, love that classic
churro texture on top.

But I also love
that you were able to get
that custard set in time.

I can really taste the horchata
coming through in there.

- This is really delicious.
- Yes, Chef.

Well done. Thank you, Jake.
Excellent.

- Jake!
- Yeah, whoo!

- Good job, Jake!
- ( cheering )

Very good.

( muted chatter )

Incredible dishes.
Absolutely incredible.

Joe:
Yeah, they're all great.

( imitates heart thumping )

- In agreeance? Okay.
- Think so. Yeah.

Jaime, Julia, Dave, and Jake,

congratulations getting
yourselves in the top ten.

- Well done.
- ( cheering )

Peter:
Go top ten!

Now, as far as the best dish
of the night,

congratulations goes to...

Julia. Congratulations.
Well done.

- ( cheering )
- Awesome job.

Julia!

Jaime, Dave, and Jake,
great work.

Please head back to your bench.

- Great job, y'all.
- Well done. Well done.

Julia, make your way up
to the balcony

and take Basia with you.

Thank you, guys. Thank you!

- Good job, Julia!
- ( squealing, laughing )

I made it.
I'm in the top ten
of "MasterChef."

I'm so pumped.
I cannot believe it.

- ( squeals )
- Julia, congratulations.

- Thank you, Chef.
- And remember, you now have

that unique opportunity
to go to work with Nick.

Yeah, she mentioned
when we were over there

that she doesn't have much
of a social media presence yet.

But hopefully, that'll change
after we work together, so...

I feel like I might pass out.
I'm so excited and so blessed.

Love that.
Basia, we'll be honest,

uh, you dodged a bullet.

Because I don't think
you actually

- thought that one through.
- Right.

That definitely wasn't
a viral sensation, okay?

Got it. Thank you, Chef.

Right, now for
the not so good news,

the three worst
performing dishes.

The bottom dish
from Team Asia-Pacific,

please make your way down,

Foo.

Foo:I'm a little bit bummed.

Clearly, I have not done enough

with the plating on this dish.

You're okay, Foo.

In regards to viral dishes,

I'm not even sure
if my daughters

would like this dish.

They might quite possibly

unfollow me on this one.

I made a Vietnamese
sizzling crepe taco

with marinated shrimp, pork,
traditional Mexican spices,

and Vietnamese herbs.

The reason I felt
that it would go viral

is because the fusion of taco

and my Vietnamese culture
in this dish.

Foo, I'll tell you this,
we're looking for both

that visual
that's going to pull you in

when you're watching it,
and also the flavor.

And without having tasted
it yet, I can tell you

it really doesn't have
that virality factor to it.

Gordon: Yeah, listen, visually,
it looks a little bit messy.

We're trying to eat
with our eyes, right?

It does sort of read
slightly confusing.

- So we'll swipe quickly
on that one, trust me.
- Yes, Chef.

- Shall we?
- Yep.

Gordon:
And what do you you suggest?

Building one out
in the lettuce cup?

It gives you two options.
You could either pick it up

or cut it in half
if you're splitting it,
and then eat it.

This tastes better
than it looks.

I get sweet. I get sour.

It's fragrant with
all those different herbs.

- And I really like
the flavors here.
- Thank you, Nick.

I think it's more
confused than viral.

But those tones of your
cooking ability is there,

but it's not shining because
there's too much going on.

I mean, the only chance
this dish has got of going viral

- is if I was blind.
- Yes, Chef.

It's just kind of
put together in a way

that's difficult to eat.

Some of the flavors here
are really good.

It's just, I have to find
that bite, you know?

- And, like, it doesn't just
come together for us.
- Yes, Chef.

I get it with you,
because you're going to
deliver the flavor.

But what I'm reading here
is you're throwing in

everything but
the kitchen sink in here.

And sometimes these dishes
need to be a little bit
more focused.

- Thanks, Foo.
- Understood. Thank you.
Thank you.

The bottom dish
from Team Africa,
please come forward...

Peter.

Peter:Back in the bottom,
so close to top ten,

it just doesn't feel great.

I put myself
on my plate tonight,

I stand behind my dish,
and I'm ready to ride for it
or die for it.

Today we have
a plantain funnel cake,

flamb\ed plantains, puff puff,
coconut chantilly cream,

and a strawberry coulis.
When I think of viral dishes,

you have the experience
of going to state fairs
and getting funnel cakes,

humble ingredients that
you can grab from your home
or anywhere you need.

Um, it's able to be
used by anybody.

The plantain funnel cake,
smart idea.

But it does not look attractive.
That's the issue.

- Yes, Chef.
- Shall we?

You caramelized the plantains.

- Was it rum?
- Yes, Chef.

So, Peter, I mean,
as a simple dish, it's
a little bit greasy.

The difference between the
puff puff and the funnel cake,

I have a hard time
distinguishing on my palate.

It's kind of like
the same thing.

Tiffany:
If you're going to flamb\

and you're going to
have something go viral,

I almost wish you would
have just lit that sucker
on fire for us,

and we enjoy the sauce
from the plantains

and the rum, and, you know,
threw some cinnamon
on top of the sparks

to see all of that kind of
happening in the flamb\,

and then we would have had
more of a viral sensation.

- But here it feels a bit flat.
- Thank you, Chef.

There are elements on here
that could work.

Let's get that absolutely clear.

It just needs
to be rethought out.

Nick: I like the funnel cake,
but if you were to redo it,

I would tell you,
make some sort of, like,
banana cream,

put it through the funnel cake,
and highlight

- the plantains themselves.
- Thank you, judges.

- Thanks, Peter.
- Thank you.

Okay, finally, the bottom dish
from Team Americas.

Looking around at all
the dishes tonight,

this one clearly didn't
have the viral potential

that we were looking for,
unfortunately.

Please come forward...

Okay, finally, the bottom dish
from Team Americas.

Please come forward, Maria.

I am really disappointed
right now.

I know my plate looks beautiful,
but at the same time,

I'm concerned about
the texture of this octopus.

Okay, Maria,
tell us what you made.

Maria:
I made baby octopus rice.

It has bell peppers,
onions, garlic,

and it's very popular
in the coast of Bahia,
where I'm from.

I thought it would be
really cute

with the little octopus
on top of the rice.

Well, I'll tell you
on a positive note that
it looks like a dish

that I would want to sit down
and have for dinner.

- Mm-hmm.
- But I do fear that it misses
that wow factor

that you're looking for
in something that you want
to be visual and viral.

- I understand.
- Let's taste it.

- Why did you put them
in the pressure cooker, Maria?
- I thought it would be tender.

When I do them in a regular pan
on top of the stove,

- it doesn't get
the texture I want.
- Tiffany: Okay.

I think that
what's going on here is
the rice component

has really nothing to do
with the rest of the seafood
component of the dish,

- and it just doesn't
come together.
- Thank you.

- I just wish
you would have done more.
- Mm-hmm.

I know that you made rice.

I understand that you braised

and pressure cooked the octopus,

but even getting some
crispy bits on the octopus,

finishing it
with some type of sauce

to beef up the whole dish,

it just feels a bit lackluster.

- Appreciate that.
- These octopus on a skewer,

grilled for
30 seconds each side,

would be so much
more attractive.

Sadly, this octopus,
because it's been

in the pressure cooker,
is so overcooked.

But the rice is delicious.
There's no two ways about that.

It did miss the mark
on that viral aspect,

but on a different night in
a totally different challenge,

I could see it doing very well.

- I understand.
- Thank you, Maria.

- Thank you.
- Thank you so much.

Foo, Peter, and Maria,

unfortunately,
now we must decide

which one of you, sadly,
is leaving the competition.

Thank you.

Maria's, I'm trying
to salvage something.

- Not much to salvage.
- And honestly,

I don't feel like Maria
did enough work in 60 minutes.

I think it's a very hard
dish to defend.

Oh, boy, Peter's.
Why so much fried food on there?

- Which is the biggest turn-off.
- It's too much.

- It didn't feel viral enough.
- Joe: He didn't do enough.

Peter's a smart guy.
He's a better cook
than that dish.

Gordon: So, Foo,
in terms of presentation,
I was confused.

Where were we going with that?

Tiffany: I'm not really sure
he knew where he was going.

Yeah. I mean, listen,
let's be honest.

There's no way that dish
is getting viral, is there?

Mm-mm.

- Joe: Yes, I agree.
- Gordon: We agree? Shall we?

- Let's go.
- ( exhales )

Foo, Peter, Maria,

after discussing all
of your dishes together,

we are all in agreement.

The home cook
that will be leaving

the MasterChef kitchen tonight,
sadly is...

- Maria.
- Sorry.

Foo, Peter, head back
to your stations, please.

Thank you, you guys.
Thank you.

Thank you.
Thank you, thank you.

Maria, you came in
to this competition dancing.

You lit up the room,
and we've loved your spirit

and the attitude ever since.

Thank you for giving me
this opportunity.

- Thank you.
- Come and say goodbye. Come on.

- Thank you.
I appreciate you so much.
- All right, Maria!

- Thank you, Tiffany.
- Oh, my God.

Maria:
I appreciate you. Thank you.

Thank you so much,
Chef Gordon.

Wait, wait, wait.
Come here, girl.

You've been amazing.

This is not the last
of Maria, okay?

- Yeah!
- Maria!

Maria:I'm feeling a little
sad that I'm going home,

but at the same time,
I'm just beyond proud

of everything I've accomplished
here on "MasterChef."

- Hello.
- Gordon: I can't change
anything here.

- Resounding yes.
- Oh, my God! Aah!

I am so proud to have
represented Brazil.

To show my culture, my flavors,
it means the whole world to me.

It's humble cooking at its best.

You took one of the biggest
risks, and it came out perfect.

Thank you.

This opportunity,
it's just incredible.

I can walk
with my head held high.

- Thank you, Maria! Come on.
- Aww, yeah!

- Whoo!
- Whoo!

Maria!

- Gordon:Next time...
- Oh!

- This is crazy.
-...the top ten kicks off

with a "MasterChef" classic.

- The tag team!
- Oh, my.

You will be cooking dishes based
on our fondest food memories.

But there's a twist.

You get to choose
your own partner,

because tonight
is a double elimination.

Dave:
I am starting to panic.

- Switch!
- Foo, worry about
the shepherd's pie!

They must succeed as one...

I need to slice two lemons how?

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

- That is not the way.
- It's horrible.

-...or the pressure
could break them both.
- ( bleep )

- It's a little burned.
- ( Peter groans )

- What is Aishu doing?
- Leave it, leave it, leave it!

- Switch!
- Oh, my God!