Original subtitles

Previously on MasterChef Global Gauntlets... Wheel of Fusion!

You'll fuse whatever cuisine that lands on with your own culture. I am changing

Africa's. And it's in Australia.

Australia! No!

I'm doing lamb. You want to make it medium rare, right? Yes.

Frog legs is the most French dish I could ever think of. They overcook and

they go very dry, so be careful.

Maria, this is exceptional.

Congratulations, Maria!

Thank you very...

Champa. There's no spice in there at all. The dish is underwhelming.

This dish is a little bit immature.

The lamb is very dry. Rita, Champa, you are both eliminated from the MasterChef

kitchen. Say goodbye.

Tonight on MasterChef Global Gauntlet, love is in the air with a very special

team challenge.

This is a royal wedding.

The winners of Season 15 Dynamic Duo, Jessie and Jessica!

Each scene today will be cooking for half of the wedding guests. Why are you

putting salt? She doesn't salt them. No. But the pressure to deliver. This is not

MasterChef quality at all.

This is way too hot.

Oh, now you're on fire.

Leave some out in the cold.

Jamie. Are you okay?

It felt like I forgot how to cook.

Go outside and cool off for two minutes.

Oh, my Lord.

Guys, whose idea was it for a winter wonderland wedding?

I think the next MasterChef wedding, we should do it on the beach, please.

Ready, guys?

Yeah.

Thank you.

Ready? Let's go.

What a beautiful castle. Very nice.

How beautiful is this? Come on.

yes excited very very exciting wow oh my gosh is this a wedding

i love castle i feel like i'm in a movie i know right

whoa good morning come and line up let's go

there's the aprons it's a team challenge today oh my gosh look at you wow

All of you, welcome to the beautiful Casa Loma.

This castle is steeped in history.

And guess what?

It's time for your next field challenge.

And as you might have guessed, today you'll be cooking for a

wedding.

But this is not just any wedding.

This is a royal wedding.

MasterChef royalty.

All of you, please welcome the winners of last season, MasterChef, Season 15,

Dynamic Geo, Jessie and Jessica, everybody.

Oh, my gosh. Oh, amazing.

Oh, my gosh, I can't believe it. My husband and I were just watching that

season.

America's next MasterChefs, Jessie and Jessica.

I'm gonna marry your daughter.

That's okay with you. To be cooking for them?

I'm sweating over here already.

Welcome back, Jessie and Jessica.

Thank you. Give us an insight to how life has been since becoming crowned

champions. Yeah.

It's been a wild ride.

We've been working on hosting a lot of private events. We've been doing some

pop-ups. We've also been hosting some cooking classes. And then we've been

doing a lot of collaborations with friends we love. Congratulations on

that. Thank you, Chef. Well, today is your special day, guys. Now it's up to

these cooks to make sure that it is truly the best day of your lives.

Guys, for this challenge, you're going to be split into two teams, and each

team will need to make an appetizer and an entree.

Jesse, Jessica, is there anything that you want to see on the menu tonight?

Yeah, so being from Boston, seafood is near and dear to our heart, so we think

scallops is a perfect way to start.

Okay, and for the entree?

I think we're feeling duck.

You want that perfectly rendered crispy skin, and then combined with the medium

rare, there's nothing better when you nail it.

Nice. Wow.

Guys, this is a big day. Jessica and Jesse's dearest friends and families are

all here.

As well as some of the other duos that they went against last season.

So don't let us down.

Right,

you guys got a lot to get done. We're going to get prepped in the kitchen.

Thank you, and we'll see you shortly. Go and get ready. Give it up. Jesse and

Jesse are ready to step. Thank you, guys.

Thank you.

Good luck.

This is such a huge deal.

This is somebody's wedding. This is the most special day of their lives. That is

a blessing, but it is so much pressure. This needs to be perfect.

Right, Maria.

Yes, Chef.

Since you won the last challenge, today you've got a big advantage.

You get to pick today's teams. Oh, wow.

But before you make your decision, the winning team today will be safe from

elimination. But sadly, at least one person from the losing team will be

going home.

There's a lot of factors to consider, so choose wisely.

Being able to choose whatever team I want, it's a huge power.

i'm considering asia pacific because they are very talented they have been on

the top and i like the people in europe but i'm considering working with africa

because i worked with them before and we won their challenge right maria tell us

which territory you the americas are joining please we are choosing

africa

Maria. Right.

The Americas and Africa, you are the blue team. And Europe and Asia Pacific,

you are the red team.

Grab your aprons. I am hesitant to work with Team Asia Pacific. It was

absolutely brutal last team challenge.

Put it off. Guys, off. They're both off.

Guys, off. Too far, you idiot.

Hey, wait, hey, hey. Wait, watch out, guys. Watch out. Careful, careful.

But, you know, on the flip side of that, they say that you learn more from your

losses than your wins. So maybe we can get some redemption and we can come out

on top today.

Okay, now we need team captains, but this time you don't get to pick the

captains yourselves.

Maria, since you have immunity tonight, you can't be the team captain. But in

the last challenge, there were a few other cooks who stood out as well. So

Peter, we want you to step up for the blue team. Red team, Aishu and Agatha,

both of you did really well. So we want one of you to step up.

Do you want to take it?

Looking at Agatha, I can see that she's not ready to be captain yet. I can see

her not really want to step up and do it.

I'll take it.

Good. Love that.

Being a captain is such a big deal on a day like this. It's a wedding.

There's no room for mistakes. I need to lead, and I am very nervous at this

point. Now, listen carefully.

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

And, of course, our bride and groom. We want to see sample dishes after the

ceremony. Tiffany and I will be in the kitchens watching every move you make.

And Joe will be in reception hosting the room.

He'll be listening to the feedback from the guests. Based on all that

information, we will decide the winning team.

Understood? Yes, sir.

Good. Get prepped. Get ready. Your time starts now.

Let's go.

Let's go.

Go, go, go, go, go, go, go, go, go.

Right, I got a wedding to get ready for. Yeah, and I gotta get in my chef jacket.

I gotta find some Prosecco. Oh my goodness, bring me one, Joe. I'm

thirsty.

Go, go, go, go!

Let's go, let's go! Let's go, team! Let's go, let's go! Come on! Let's go,

team! Come on!

What do we got, Catherine? All right, we got scallops for our appetizer.

I'm thinking maybe a parsnip puree. That way it sits on top of something. We'll

have a citrus beurre blanc. That way we have some acidity. And we need to cut

through both of that richness. So we're going to do maybe a golden beet and

frisee salad.

I wouldn't do a puree at all with the scallops. I would do the crispy

pancetta, the scallops, the beurre blanc sauce, and then your salad idea on top.

Okay, I like the idea.

So let's talk about scallops. Jess and Jessica love... Pancetta with scallops.

I watch them on social media. So I agree But I think it'd be really good if we

use the polenta under the scallop. Yeah, all right, Doug brush the puree Yeah, we

can do the person at puree.

Yeah, I love it What do you guys think about a cherry reduction sauce? That's

exactly what I was thinking. Okay, let's start with what we're doing with the

duck. I was thinking cauliflower puree under the duck, and then we did a

pomegranate reduction.

I was thinking, like, we can do a duck larange. Okay. I'm feeling really good

about my team, but I'm nervous because a lot of the ideas they're coming up with

are not things that I have a lot of experience making, so I'm really

trusting them to know what they're making and deliver on it today.

Okay, who has experience with scallops?

I do. I just made it. Okay, you and Fu, I'm going to put on scallops.

Assignments. For the scallops. I feel good. They're serious scallops.

Okay. We just have to make sure we don't overcook those scallops. Yeah. Yeah.

Yeah. All right. Let's go. Let's go. Let's go.

Let's go. Let's go.

Get to your stations. Start prepping your materials. I'm going to walk around

and help out, okay? Can you season the scallops? Yes, I can.

For your dry, then salt.

To be here today for Jess and Jesse's wedding is a dream come true.

And we always joked our whole season, when are you getting married? When are

you getting married?

And didn't expect that we'd be back. And here we are. It's happening.

We get to see all of our friends and eat some amazing food.

All right. All right, Joe, I got the red team. I go to blue.

And then you just sear them? Come talk to me. What do we got going on? We're

going to make some seared scallops with some crispy pancetta on top. And we're

going to put some creamy polenta. Talk me through the second course. Okay, the

second course is going to be a duck a la ronde with roasted asparagus and a

cauliflower puree.

Okay, duck a la ronde should be reduced.

So you guys are going to want to get started on that. I would test it early

enough so that you know how you want to cook it. Get ahead of yourself, right?

Okay.

All right, Peter, what's going on here? What are you making? Our salads are

going to be paired with a citrus beurre blanc and a golden beet and frisee

salad. Okay, and what's the rest of the team doing? The rest of the team is

starting on some entrees. We're going to do a duck breast, which is getting

scored and salted.

We're also going to do a red wine and cherry reduction.

That's tricky. You should probably try a couple of versions of that.

Good luck, guys. Thank you.

We have to hurry. You've got to go fast. Why are you putting salt? Why are you

putting salt?

She said to salt them. No, don't salt the scallops. That's okay. Thank you,

though. Thank you, though. It's all good. It's all good, team.

So I know I'm not the captain, but Peter's still trying to find his

footing, and there's a lot to get done, and I'm definitely feeling some anxiety.

Why are all these beans sitting here?

Uh, okay, I've got to, sorry, I'm going to put those on the tray behind you.

I'll get it, I'll get it, I'll get it. Because we've got so much stuff

everywhere, there's just everywhere. Hey, Hedy, I don't want you running

around saying that everywhere that you don't like this and not that. I need you

to be a team player, I need you, Hedy. I'm in the team, I'm in the team. I know

you are, but just make sure the comments reflect it.

Hedy's opinionated.

We're having some...

disagreements but it's so important for us to stay positive throughout the cook

otherwise we're going to lose control of the team haiti fix your fix the attitude

we need you haiti

Good afternoon, ladies and gentlemen.

We are gathered here today to celebrate the marriage of our MasterChef royalty,

Jessica and Jesse, our most dynamic duo.

Now, it's time to exchange your vows.

Jessica, from the moment I met you, I knew my life was about to change, but I

had no idea just how much. When we stood in the MasterChef kitchen together,

facing impossible challenges and nonstop pressure... You were my constant.

Today, I choose you, again and always, as my forever partner in our dynamic

duo, my wife.

Thank you, Jesse.

With you, I found the courage to soar.

Everything we have accomplished together has been possible because we make each

other stronger.

There is no one else in the world with whom I could have found the courage to

achieve what we have together.

I love you.

Jessica, do you take Jessie to be your husband?

I do.

Jessie, do you take Jessica to be your wife?

I do.

By the authority given to me, I pronounce you, after far too long,

husband and wife. You may kiss the bride.

Come on, team. You got this. Make sure it's keeping an upbeat. Let's go. Let me

know if you have questions.

Come on, guys. Let's get this done.

Julia, I need you to jump on polenta, okay? Okay, I can jump on polenta. Just

do a couple more. Do a couple more. Yeah, yeah, yeah, yeah.

Beautiful, beautiful.

Oh, my goodness. What a lovely service up there. Oh, my goodness me. They are

so happy, let me tell you. Oh, that's exciting. Oh, that's great.

How's it going, Red Team, Blue Team?

Blue Team, captained by Peter for the appetizer. They're doing seared scallops

with a beurre blanc and a pancetta and frise salad.

And for the entree, they are preparing the duck. They're creating a red wine

cherry sauce.

Interesting. Interesting.

The red team, captained by Ashu, is doing seared scallops, but with polenta,

pancetta. And then the entree is a duck a l'orange with cauliflower puree and

just a little asparagus. Nice.

Maria, let's start getting the asparagus right in as soon as possible so we have

enough time.

Red team, blue team, 15 minutes until we taste an appetizer and an entree. Yes,

chef. Let's go. Let's go.

Peter.

What's happened to these?

Why are these salted?

It's my fault. When you season these, all you're doing is extracting the

moisture. And these are starting to glisten. So by the time you try to color

them, you're going to boil them. Can you pat them dry and season them as they hit

the pan? Yes, chef. Yes, chef. Oh, my God. Come on, guys, please.

Have you ever cooked scallops soaking wet like that?

No, I have not.

Oh, my gosh.

I assume.

Okay, where are we? Sue and Julia are doing scallops.

Agatha is doing the crispy pancetta. Julia is also helping with the creamy

polenta and cauliflower puree.

For the entree, boss is on the asparagus.

And Jamie is making the duck a l'orange.

A l'orange is a very vast array. How are you going to get the orange flavor?

Real oranges, orange jam, orange juice. Do you have a plan?

Jamie said she knows how to do it. She said she felt confident making it. I

hope she knows what she's doing.

Julia, let me know if you want me to throw that scallop on.

Yeah, I can do the polenta. Julia.

Julia, I need you to try this. I'm kind of getting overwhelmed.

So I'm doing the scallops. I'm helping with the polenta. I'm preparing the

cauliflower puree.

And I'm realizing this is already starting to be a lot.

I'm going to need somebody to do the scallops then if you want me to do the

puree. I need you to focus on the scallops.

Basha, can you help me with the cauliflower puree? Yeah.

Agatha, I need you to move on to the polenta, okay?

Is it like butter and herbs?

Yes, butter and herbs. This is not good news.

The polenta wasn't my idea.

I don't have experience with it, and I don't know how it's going to turn out.

But I'm going to do my best.

I like the texture.

It's more cheese, more salt.

Let's go.

Come on, it's a wedding.

Cheers, guys.

Thank you all for being here.

I can't wait. I'm starving.

I can't wait to eat.

Expectations for food are high.

Perfectly seared, perfectly cooked, consistent.

As a season 15 contestant, I can tell you, if you cook something under or it's

raw, you're done.

Maria, I don't know if a cast iron is the best pan to be cooking these

scallops in.

I'm getting concerned because I can see those scallops are not cooking properly.

So that should be good, right?

I only want it one side seared. Come on.

Maria, why do you cook all those scallops?

There's only one portion now, right? Yes, there's only one portion. How many

scallops in one portion? I mean, three scallops. One, two, three, and you've

cooked all those.

I apologize, I misunderstood.

And they're overcooked.

I'm sorry, unfortunately, we had to throw them away.

Unfortunately. Start again.

Oh, my Lord.

Okay, Jamie, how are you gonna make an orange sauce?

Well, I'm gonna use a duck fat from the duck. But your problem is not fat or

flavor. Your problem is oranges.

You need to start concentrating oranges.

Okay. You gotta get reducing, though. You have to get reducing. You're not

gonna make time.

Okay, thank you.

Duck sauce is extremely important for this dish. You can't have a duck larange

without a nice, beautiful orange sauce.

So I'm feeling a little stressed on time.

Guys, just under four minutes to taste the dish, yes?

Yes, chef.

Yes, chef, we got this.

You need to finish enough for one order. What's up with the polenta?

Is it ready?

It is getting there.

Hey, scallops. Lovely.

Are those scallops cooked properly? Yes. I need you to be on my side. I'm on your

side, I'm on your side, I'm on your side.

It's not thick enough.

It's okay. We'll work on it. Don't worry about it, okay?

Right, red team, you ready? Yes, chef.

Describe the dishes, please.

So we're making an appetizer, which is a seared scallop with some crispy pancetta

on top of a creamy polenta. And our main course is a duck a la ronde with some

roasted asparagus and a cauliflower puree.

Should we taste?

Yes. Do the scallops first.

So... The scallops are bland.

They're nowhere near seasoned. Man, the polenta is so bland. It tastes like

someone took cream of wheat and just stuck it on a plate.

Right. Let's try the entree.

First of all, if you're going to serve duck a l'orange, what do you need on the

plate? Orange. Right.

Sauce is terrible. And the actual duck is cooked nicely, but again, no

seasoning. I mean, you guys have a long way to go. Like, this is not MasterChef

quality at all. Yes, Chef.

I'm feeling overwhelmed.

The judges, they're not happy with the taste or the flavor.

They're confused. And I'm worried that I'm already set to go home if I can't

get my team in order.

All right.

Polenta. I think we need to add some saffron or something. Yeah, we can

definitely add some saffron. Yes. To the polenta?

Yes. Agatha, I need you to get that.

Scallops. He said there's no flavor in them. Okay. We need to put butter and

thyme and baste it at the last minute. Let me redo it one more time. It'll take

me like six minutes. I'll give it to you. Okay. Let's get it going. Okay.

Perfect. Sounds good. All right.

Blue team, let's go.

Peter, describe the dishes, please.

For our appetizer today, we have seared scallops, crispy pancetta, beet, frisee

salad, and then a citrus bourbon. For our entree, pan-seared duck breast, a

parsnip puree, sautéed mushrooms, we have blanched and sautéed green beans,

and a red-riding demi with cherry. Just visually, you can see how raw that is.

That is raw.

Ice cold in the middle. Yes, sir.

Maria cooked it.

You have to catch that before we do. Absolutely, chef. My fault. My heart

sinks. The scallops are undercooked. And as a captain, all that is coming

straight back to me. I mean, it's just embarrassing.

Oh, Peter.

Peter, Peter, Peter.

Oh, Peter.

That scallop is raw.

Maria cooked it.

And as a captain, I would not put that person...

Who's just giving you a raw scallop and overcook them before that tap someone

else in a shot now for the main course?

Shall we dig in who cooked the duck David?

I want a crispier skin on the duck. Absolutely chef All right, the sweetness

of the parade just go a little more salt in there Listen, you got elements of

winning here. We got a tiny of your team. Absolutely gonna stop them around

with those mistakes Yes, sir. This is not a rehearsal. Hey 30 seconds. Let's

go check it out First things first, Takaya, you are on scallops. Can she

cook scallops? Yes, I can do the scallops.

Maria, you're going to help with the salad, okay?

I'm going to show her what to do with the salad for the pizza. I'm going to

get ready on the pass. We're going to set up the plating system.

Okay, let's go, let's go.

Red team, blue team, they're sitting down in less than ten minutes. So get

your appetizers ready for service. Yes, chef. Yes, chef.

Here we fix the polenta.

Come try it, Basha.

It's still bland.

Tastes like milk.

Oh, my gosh. I don't know.

Okay, it's time for me to go to the dining room. Good luck.

Cheers. Cheers.

For an event like this, I feel like Gordon Ramsay's standards are super

high, and I'm glad that I'm sitting here and not in there.

But if there's a raw scallop, what are we going to do, Tina?

Throw them in the trash.

We're about to start service.

Takaya, get the next pan hot.

Is it on? It is on. It's just low, Chef. Take this out. Take this all out.

Get the pan hot.

If the pan's not hot, the scallops will not cook. All right, Chef.

I'm feeling a little nervous. The pressure is now going to be on me.

Takaya, don't flip it until it's all the way brown.

okay i heard you captains i need two scallops for the bride and groom let's

send them together we got this yes chef we gotta get plates rolling guys we're

getting the first two plates up oh my gosh they're still under seasoned fix

that yeah chef okay please let's get a small pan pay this back i'm not taking

this i feel frustrated agatha is still trying to elevate this polenta and i'm

worried that we're not going to make our dishes in time for the bride and groom

and they're going to be disappointed in our team smoother it needs to be

smoother servers let's go this is going to the bride and groom let's go go i

need six more plates let's go let's go

Here they come.

Thank you.

Look at that.

All right, congratulations to the bride and the groom. So happy to see you guys.

Are you happy? How was the ceremony?

It was amazing.

Okay, so this is the blue team scallops to begin. The red team's running a

little bit behind. So I would say begin tasting the blue plate, and then we'll

see when the red plate gets here. Bon appetit. Thank you, John. Thank you.

What do we got here?

How's your cook?

That looks perfect.

So Kai, you got to get the next going.

Yes, Chef.

Let's go.

Who's tasted this?

We all have.

All right, finally. It's still very thick, though. Just put it on the plate.

Go, go, go. They've got to get it together now. It's a bit embarrassing.

You know that. Yes, Chef. They're not working cohesively.

They're not communicating.

They're not going to get you the win, let me tell you.

OK? Yes, Chef.

Service, please.

Bride and groom.

Sorry about the wait.

Go.

Julia, next.

Six columns. Let's go.

First, Chef.

Thank you. Oh, it's a little pale, huh?

Yes, here isn't quite as impressive Can you go These

two are done. Oh, I need six.

I need six. I need one more plate I'm trying to keep you here, but y'all

aren't working together. Yes, sir. All right service Last line of defense. Yes.

Yes. So is please go by six more guys. Let's go scallops. How long?

These are burning.

It's just way too hot

How many minutes do you need, Foo? Two minutes, Chef. Two minutes.

Wham to them, Julia.

They were burnt, Chef. You burnt them? Yes, Chef. Oh, my God.

I got to pull them.

Oh, now you're on fire.

Watch out, Foo. Watch out. Go, go, go.

My pan is on fire.

We already had a fire, the first team challenge, and I swore that this would

not happen to me.

Julia, Julia, stop, stop, stop, stop.

the pan's on fire you can see that right yes chef but you're not going to serve

that either that's this is a nightmare and i have no time to cry but i'm about

to oh my god

Stop, stop, stop, stop.

Pan's on fire.

All right, Julia, we're going to get this good, but if we're burning one

more, I'm switching you guys. Yes, sir. Six more scallops, please.

All right, chef.

Takaya, I need six more scallops. Jake, fantastic job, Jake. Keep calling out.

Heard, heard, heard.

I need six more plates. Let's go. Let's go, Jake. We got to go.

We're ready, chef.

Please go.

Ready to go.

These two ready to go?

Hey, blue team, keep it up. Well done. Let's go, let's go.

Ice shoe, scallops. All right. Yes, bring him back here. Pop him. Ice shoe,

where do you want these? Right here, right here. How long for six more,

please? Four minutes, chef. Let's go.

Now we've got a rhythm now, yes?

Yes, chef. Service, please.

Blue team, scallops for you.

All right, look at you. Empty play club.

The groom is hungry, apparently.

So we have the blue team.

How do you think it went?

As you can see, I liked it a lot. We both did, actually.

It hit all the right notes. You had the richness from the beurre blanc,

saltiness from the pancetta. And the scallops were cooked properly? Cooked

perfectly. Let's talk about the red team. So what did you think of that? It

seems incomplete.

Incomplete. It seems like we're missing something.

So it's kind of flat. Yeah. And the polenta? I think the polenta is actually

under-seasoned. Under-seasoned. Yeah. So, so far, you're definitely preferring

the scallops from the blue team? Yeah. Yeah, we love them blue.

Blue team, this is my last six scallops. Last plate, team.

Sakai, we got scallops working.

Heard, heard, heard. We have some scallops ready.

Lovely. Thank you. Now we cooking some scallops. Come on, Jake. Come on.

Service.

Thank you.

Thank you. All right, let's clean her up. Get ready for the entree.

We're about to go with duck.

I'm going to need two very soon for the bride and groom.

Yes, chef.

So the last table of six. Let's go.

Scholars, please.

Coming, chef.

Behind, behind, behind, behind.

Service, please. Go, please. Go. Right, red team, come here.

All of you, now.

Line up.

I'm embarrassed.

That was a show.

Do you want to lose?

No, chef.

Well, we are behind right now.

So, we're going to go entree now. And I want duck served way better than those

scallops. Yes.

Let's go.

Let's go.

Okay, welcome, welcome. Some of our dynamic duos from season 15 back for

this incredible wedding.

So, first course from the red team. What do you think, Yvonne? They're a little

bit unevenly seared.

Unevenly seared. And Tina, what do you think? Could you do it better?

I could.

We need to get organized. Okay, get your stations ready. All right chef Julia so

you're on duck Jamie I need you to get on sauce. Okay, Basha I need you to be

doing asparagus and sticking on the asparagus and the puree. Okay, go score

the duck. All right, let's go I'm going to get my team on the same page, and I

am hopeful that our team can win if we deliver an amazing entree, but I need

everyone to step up and own their station.

I've never done this before, so is this how... No, no, no, not deep. You want to

score it as many places because it's going to render the pad.

Okay. I feel nervous because I never touched duck before, but I'm just going

to do whatever I need to do. I shoot.

This is under control. Okay.

Peter, make sure your sauce is ready. Everything is the right viscosity you

wanted. Yes, Chef. Double-check all of it. Let's go. Yes, Chef. Going into the

entree round, I think we still have some opportunities as a team to get better

communication and more finesse.

Wonderful. Much better.

Let's go, let's go, let's go. Let's go, Blue! We got this! Let's roll!

Food! The duck needs to go in now for the bride and groom.

Come on. Pass me the ducks.

Pass me the ducks.

Oh, my God.

Hey,

red team.

Agatha. Yes. Did you score these?

Yes, Chef.

Oh, my goodness me. You slashed all these.

Why have you done this?

I've never scored a duck before, Chef.

And you think that's... No, Chef.

When you score the skin, it's to render the fat. When you actually score past

the fat and go into the flesh, what happens with the duck? It dries out.

I feel horrible.

It was my job, and I didn't do a great job.

And now I'm afraid we're not going to be able to finish the service.

I mean, honestly,

I don't know where to go.

This is insane.

I need to chill.

Holy...

I am lost for words.

Holy.

What's going on here in this team? I have no idea.

Holy.

Hey, red team.

Can we get the ducks in, please? Let's go.

Chef Ramsay is livid. Since the duck has been misscored, we have to try to figure

a way to save it because it's all we have.

If we don't execute this duck properly, we could lose.

Get them all hot. Hot pan. Hot pan. Skin side down. Yes, chef. Piping hot and in

the oven for three minutes. Is that clear?

Yes, chef. Good. Let's go.

I'm sorry.

Don't even worry about it.

Don't apologize.

Dave. No, no. Skin side down. Skin side down.

Think you need to sear that side a little bit? Yes, chef. Get it crispy.

Yes. The bride asked for crispy skin and a perfect medium rare.

If we're not delivering...

We're cuffed. I'm going to raise the heat on these to get that skin going.

Red team, how long before we can send the bride and groom entree?

Jamie, you've got to hurry up with that sauce. I know, I'm trying.

I just burned it. I can't do it.

I can't do the sauce. I just burned it. Relax. Calm down. Relax.

Relax, Jamie. Breathe.

Jamie, breathe.

Breathe. Look at me.

Pull it together. We got this, okay, honey?

Pull it together.

Breathe. I'm shutting down.

The sauce for the duck right now is just not working.

I just can't. I'm like... I know, I know, I know. I need you to come plate,

okay? I can do that, I can do that. Chef, she's going to be plating. I'm

going to be taking over back here.

Everybody on team, listen up!

If you're not doing anything, help with the sauce, but keep going.

Yes, Chef. Are you okay?

Yeah, I'm okay. Go outside and cool off for two minutes.

Outside, just take a nice big deep breath, that nice cold air. Wake the

f*** up.

She needs to chill.

Where are the mushrooms at?

Oh, they're in the warmer. I'm going to grab them right now.

Aishu, come try this sauce. I added sugar and I added the pomegranate

molasses. Thank you so much.

Oh, my God. Good?

Should I touch it? A little bit more salt. A little bit more salt? Perfect.

Captains, start plating the duck for the bride and groom.

Yes, chef.

Yes, chef.

Should I take the red?

Yes. Let's go.

Aishu, it's time to go. I need the two duck.

Sorry.

Fairway, is this a duck? Yeah, yeah, yeah, yeah. Okay.

Just make sure they all stay the same. Come on, let's get it right. Okay, okay.

I'll do this.

Can I go? Yeah.

Service!

Let's go.

Next is six, though. All right, six plates.

Heidi, beans are need now.

Okay. Let's go. This is for the bride and the groom. Probably, chef.

Puree on. It looks nice. Thank you, chef. Sauce at the bottom, yes? Service,

please. Yes, chef.

Let's go. Bride and groom, thank you.

Six, done. Let's go.

Thank you. Okay.

Oh, beautiful.

Thank you. Thank you.

Peter, six duck.

Right, Dave, come here. Just touch them. They're cold.

Okay. Get them back.

Got it.

I only need six duck ready to go, Pooh. Grab six. Go. We were off to a bad start

with the appetizers, but I am feeling like we're getting a rhythm for the

entree service.

I want to see us win, and I know we can do it. Service!

Make sure everything's ready. Asparagus needs to be hot. Make sure your duck is

ripe. Yes, chef. Yes, chef.

Duck, please.

Hey, Dave, there's no more cold duck. Let's go. Peter, hot duck? Hot duck in

the middle.

That's it.

Good. Spotless.

Service, please. Let's go.

Go, please.

Go.

We've got red team's duck here for you.

Okay, bride and groom, you had a chance to taste both dishes. So let's talk

about the blue team's dish.

You know, honestly, the green beans are one of the best things. That's the best

component of the duck, the green beans. How was the cook on the duck for the

blue team?

It's inconsistent.

It's overcooked and there's no crispy. There's no crisp on it. All right, let's

talk about the red team's duck. How was that?

Far better. Yeah, the skin was rendered properly.

And the orange sauce?

Sweet and savory, so it's nicely balanced. It's balanced, yeah. Overall,

you're thinking duck from the red team. Yeah, absolutely.

So you guys tasted the duck from the blue team, how do we do?

Okay Well, thank you so much for your feedback Peter

look at me last table goes out as good as the first time. Well, let's go We

gotta finish strong. I need my last big place. All right guys. We're almost

there. Let's go Okay, so you got to taste the red team dog. What do you

think? Was it good?

It doesn't look like you enjoyed it. So for me, I want nice crispy skin. Right.

So no one here enjoyed this stuff. I apologize on behalf of the red team.

Blue team, last table. Let's go.

Well done.

Service, please.

Thank you.

Good. Well done. Blue team, come here.

Quickly, quickly, quickly, quickly, quickly.

Everybody. Slow start with strong finish. Clear down.

Blue team is done. So we got to go.

Yes, chef.

Service.

Thank you.

Red team, this was a rough one. You started from behind with the scallops.

You started pushing the duck a little bit better, but this was not your best.

All right, let's clean up. Yes, sir.

Thanks,

Pete. I got you.

Overall, I think some of our more difficult moments came from this

communication with each other. And I feel confident in our dishes, but we

don't know what the red team did, so we have to wait and see. I'm so beyond

sorry for those scallops.

That was a really stressful day.

Our team lost it at one point, but we sort of got it back and we did our best

today. You did a great job leading. Thank you.

I'm really emotional right now.

This has been one of the most difficult things I've ever done. And I took a huge

risk today being captain because Agatha didn't step up to be captain. So if we

don't win, there's a chance that I could be going home today.

Thank you so much for being here today to really help celebrate this special

day inside this beautiful Casa Loma.

Amazing.

Please give it up for the blue team and the red team.

This was a really difficult challenge, but I haven't seen the food that the

other team put out, so I don't know who is going to win this.

Now, red team, blue team, Joe collected feedback from every diner tonight,

including our esteemed bride and groom. And Tiffany and myself saw everything

that went down in both your kitchens.

And it was pretty clear to us that the winning team is...

Congratulations

goes to...

The blue team.

Good job, guys.

Congratulations.

We won.

Let's go.

Another win for Team Africa and Team America as a combination, and it feels

like the top cooks are showing themselves.

Blue team, congratulations.

Well done. Your dishes were great, consistent, but more importantly,

delicious. Really good job.

Now, ladies and gentlemen, please get back to that dance floor. And blue team,

you can let your hair down and get on that floor as well. Red team, follow us,

please, because one of you is about to go home. Congratulations once again.

Thank you. Thank you, guys. Thank you.

Congratulations. Nice to meet you, man. Nice to meet you. Nice to meet you.

Thank you so much.

All right,

let's go, guys. Line up, please, red team.

I think the captain is always responsible for the success or the

failure of a team, but a team is not a one-person operation, and so everybody

plays a part in our loss today.

Red team, dear oh dear, your scallops barely made it on the plate, and the

ones that did make it out of the dining room were a mess.

When it came to the entrees, the bride and groom actually preferred your duck

over the blue team's. The problem is...

Everybody else, that was inconsistent.

Actually, from a captain's perspective, what in the hell happened there? I

listened to my team. I listened to what they wanted to make, and I trusted them

to make it the right way, and that didn't pay out. Let's cut to the chase,

shall we?

Everyone knows a chain is only as strong as its weakest link.

And tonight, you've had two weak links in your kitchen.

Jamie.

Agaton.

Step forward.

Jamie, what happened?

I just lost focus today, Chef, and, like, it felt like I forgot how to cook.

Agatha. I was very overwhelmed, Chef. Many of the elements of the dinner, the

dish tonight, it was my first time making it. I have no experience with

those, so I was trying to learn as I went. I'm sorry.

You decided to do orange sauce, right?

You made polenta. Yes.

We didn't tell you to make polenta. We didn't tell you to make orange. You made

it on your own, and now you're telling us I didn't know how. That just feels

really suspect to me.

Give us a moment, please.

Yeah, Jamie completely dropped the ball. That's source.

But if anything, the polenta missed the marks. Yeah. No flavor.

The real issue is the duck was ruined by the scoring of the duck.

Bear Greens. Yep. Yeah.

It's been a long night. Let's cut to the chase.

Joe, Tiffany and myself agree.

The home cook that will be leaving the competition is...

Agatha.

Agatha. Tonight, part of the red team's trouble was that polenta.

Then there was the duck mistake, both of which hurt your team with the diner

feedback. We could not come back from that.

But that's tonight.

You will be missed in this competition.

You did your Spanish heritage incredibly proud.

Thank you, Chef.

Have you enjoyed it?

Yeah, Chef.

Getting to know amazing people that has the same passion that I have with food,

that was definitely my favorite part.

Please say goodbye to your team and place your apron on that wooden chopping

board. You go.

It doesn't feel great to be walking away tonight, but

I'm very proud of myself.

I came to MasterChef to pursue my food passion, and I know that I have

so much to learn.

Good night.

It has been overall an amazing experience and I'm very grateful for the

journey. You know, I'll be okay.

Next time on MasterChef Global Gauntlet.

It's a social media inspired mystery box challenge with a very special guest.

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

me. Oh, man.

But to create the most viral dish... The churro bowl.

Have you ever heard of that?

You don't like it? I need some water. Not every risk is worth taking.

And I'm ready to ride for it or die for it. The only chance this dish has got of

going viral is if I was blind.

One potato, two potato.