Original subtitles

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

- You take on the wall. - This is insane.

Together, you must make two identical dishes.

Basia and Tkaiya are all over the place.

Heidi, I can't believe I agreed to doing a roulade with you.

- Foo, beurre blanc on the bottom! - Pete, the beurre blanc.

- I didn't get it on. - No way.

It tastes and looks like you were cooking side by side. Well done.

Congratulations, Dave and Heidi. Welcome to top six.

- Thank you, Chef. - There was one more team

that understood the spirit of the challenge tonight.

Jake and Julia. Well done.

Tkaiya, your salmon is overcooked and under-seasoned.

I don't know, Foo. I don't know what to think.

- This is so obviously raw. - Foo, Tkaiya,

tonight you've cooked for the last time in the MasterChef kitchen.

- Tonight... - Good evening, ladies and gentlemen,

welcome to the MasterChef restaurant takeover.

- You six are gonna run this kitchen. - This is intense.

If you thought that regular field challenges were tough...

- Oh, wow. - ...you ain't seen nothing yet.

On order, one branzino, one prawn, followed by two prawn, two branzino.

- Yes? - Yes, Chef!

If the home cooks can't handle the heat...

- Watch it! - It's not rare, it's (bleep) raw.

- Make sure they're cooked! - Now, Red Team!

- This is such a disaster. - ...they'll be shown the door.

- Why is this happening? - Julia, 30 seconds time-out.

Oh, my God. Everything is falling apart.

If this was one of my restaurants, you'd be fired on the spot.

(music playing)

All right, ladies and gentlemen. Top six, let's go!

- Yeah! - (cheering)

Somebody in this limo is gonna be the next "MasterChef" champion.

- Hell, yeah. - Top six feels crazy.

I mean, it's hard to even say winning "MasterChef" is a dream

because I almost have never even dreamed that big.

This is almost unfathomable to me.

- (cheering) - Oh, my God.

- (overlapping chatter) - Oh, yes.

- Yeah, guys! - Whoa!

- Whoa! - It looks so nice!

- Oh, my God. This is so exciting, guys. - Oh, my gosh.

All right. What a place. Look at this.

- Wow. - Amazing restaurant.

- Stunning. - I'm so excited

because this is my first time experiencing--

- Your first restaurant takeover. - Yes!

- Uh-oh. - Make sure your chef's jacket is nearby, Tiff.

- Please. - You got it.

Oh! Ooh, la, la. So beautiful!

- This is crazy. - I want to eat here.

- Come on in. - Wow.

- You six look amazing. Oh, my goodness, me. - Thank you, Chef.

Welcome to the Cluny Bistro. How cool is this place, right?

- Beautiful. - Amazing.

- So nice. Wow. - Gorgeous.

- So awesome. - This very restaurant that you're standing in

is one of the hottest bistros in town.

Packed every night, feeding an elite clientele

that come to expect delicious French cuisine.

And you six are gonna run this entire kitchen.

It's time for the MasterChef restaurant takeover.

- Oh, let's do it. - This is what I've been waiting for.

If you thought that regular field challenges were tough...

- Oh, wow. - ...you ain't seen nothing yet.

- This is intense. - Now listen carefully.

We are deciding the teams for you.

- Oh. - Wow.

- Ooh. - Each team will house

two talented cooks that are undefeated in the field

and one who has yet to get a win. Sound fair?

Yes, Chef.

So, the Blue Team will be Julia, Heidi, and Jake.

Which means for the Red Team, Peter, Dave, and Basia.

- Whoa! Yeah. - Cool.

Right, Red Team, Blue Team, let's get those aprons on.

- Let's go. - Julia: - I got teamed upwith Jake and Heidi.

They have perfect records when it comes to team challenges.

My hands are clammy already.

For me, I haven't won a single one,

which means I'm gonna really need to be on my game.

So there's a lot on my shoulders.

Now we thought it was only proper that each team

gets to nominate their own captain

because this is a very tough position,

and for the first time ever, the winning team captain

is gonna get one final huge advantage, the biggest ever,

that will be used when we get back to the MasterChef kitchen.

- So take a moment. Talk it out. - (muted chatter)

- Peter, I think that you would be-- - Let's go.

- Yeah. If you want it. - If you want it the opp--

You got-- me and Dave got your back if you want it.

- Yeah. - And you two will trust me?

- I trust you. Yes. - For sure.

If you're feeling good and you want it...

We've already had our day at it.

I'm stepping up for team captain

because my dream is to open up a restaurant

with my husband Michael.

So I'm gonna be running this restaurant

like it's my own.

Right. Going to start with the Blue Team first.

- Who is it, please? - We've nominated Jake for captain.

I've done two challenges with Jake, and I feel he's good in the front.

He seems to handle things well.

- So I feel like he'll be a good captain. - Right. Red Team?

So we wanted to nominate somebody that was going to be a vocal leader

that we could trust, so we nominated Basia.

Good. We are opening for dinner shortly.

- I literally have chills. - I will be expediting your dishes tonight.

- I'm there with you every step of the way. - Yes, Chef.

Tiffany and I will be keeping an eye

on all the diners in the dining room, okay?

And after service tonight, all three of us will discuss

how things went and we'll use all that info to decide who wins,

- who loses, and who is going home. - Yes, Chef.

Now get in to those chef jackets...

- Yes, Chef. - And I'll see you in the kitchen

where we'll go through each and every dish in great detail.

Let's go. Grab a jacket each, get changed. Let's go.

I have watched a lot of "MasterChef."

I've watched a lot of Chef Ramsay,

and I am prepared to be yelled at.

But I am a younger cook in this kitchen.

Let's go, guys. Wow.

I just hope that I can handle the pressure.

Welcome, Blue Team and Red Team. Line up, please.

Now, listen up. Tonight your menus will consist

of two stunning appetizers and two incredible entrées.

- Shall we get cooking? - Yes, Chef.

First appetizer, sautéed prawns

served with a curried parsnip purée

and a lovely smoked bacon lardon salad.

Prawns, salt and pepper and olive oil. Yes?

- Basia: Yes, Chef. - Into the pan we go.

- 90 seconds. Two minutes max on each side. - Yes, Chef.

Right, whilst they're roasting, frisée salad.

Croutons go in, little bit of vinaigrette, and ready to roll.

Form a nice high mound of salad.

After that, parsnip purée. Spread that along.

Not too heavy, not too much, and then shrimps are roasted.

- Beautiful. - And there we go.

Our first delicious appetizer.

- Peter: Man. - Second appetizer.

Chef Ramsay is moving so quickly and it is incredibly intimidating.

Gordon: A beautiful pan-seared branzino

with sautéed scallops, beautifully cooked mussels,

served in a delicious light bouillabaisse.

First off, with the branzino, salt, pepper-- seconds before we cook.

Touch of olive oil. Branzino goes in. Get the color on there.

Give it ten seconds, then we put the scallops in.

After that, in go the mussels.

The secret there is cooking those mussels quickly. Why?

- So they don't overcook. - So they don't overcook.

- Rubbery mussels, yes? Right. - Watching Gordon Ramsay work

is like watching an artist like Picasso

doing one of his paintings. He's incredible.

Turn that over. Skin is nice and crispy. 30 more seconds.

I am the oldest one in the group,

so I'm just praying that I can keep up tonight.

Right, the dressing of this.

First off, your potato and your tomato in the middle.

Simple but elegant. Branzino goes on.

Scallops go round. I get my beautiful mussels that are opened.

Smear that rouille over the crouton generously with your chives.

And then finally we pour the bouillabaisse halfway up,

- and that's our second appetizer. - Basia: Whoa.

Right, on to the entrées. Let's start off with this delicious pan-seared salmon.

I'm serving that on a little-- we call it a soubise.

It's a cream onion purée, sautéed escarole, and a little sauce vierge,

which is like a tomato vinaigrette.

First off, we get the salmon, and you score the skin.

Get the seasoning into those cracks.

Once that's nicely seasoned, we're gonna lay that

into the pan skin side down, guys.

- Yes, Chef. - Now, once I've got the color

on the salmon, salmon goes into the oven

for two and a half minutes.

Right. Let's start putting this dish together, shall we?

First off, we got our cream of onion purée.

Lentils in the middle. After that, put our escarole,

and we just lay that beautifully over the lentils.

A couple of pearl onions, and then salmon out.

Sit that on top of your escarole. And now for the sauce.

Tomato vinaigrette. Just let that sit. Don't spread it.

And then finally, we've got some charred leeks, and we just dust the plate.

- Sprinkle. - Oh, wow. Beautiful.

And that is it. Second entrée, it is a steak frites.

It's a stunning New York strip

served with a beautiful bordelaise sauce,

a watercress salad, and then crispy parmesan fries.

Now, generously season this bad boy.

Right, piping hot grill. Lay it down and get that color on there.

Bro, look at the flame on there.

Gordon: And then we go into the pan.

In goes the garlic, in goes the thyme,

and in goes the rosemary.

Now, look.

Butter goes in. We give that a little baste.

That's gonna go in the oven for about six minutes.

Right, once that's in the oven, we drop the fries.

Now, steak out. Let that thing rest.

And then, fries out. Lightly seasoned.

I've got my parmesan.

A really nice saltiness to those fries.

Take your cone and load those fries up.

Then from there, steak on. Salad, just sit that there.

And then we finish that with our beautiful bordelaise sauce over the top.

- And there we have our final entrée. - Wow. Bravo.

- That was crazy. That was so good. - Right.

Tonight, the key to success is in the timing and the communication.

- Is that clear? - Yes, Chef.

(muted chatter)

(chattering)

It looks like they're arriving.

Joe: People, we have guests arriving, guys.

- This is the big moment. - Gordon: Okay, guys.

Right. Have a conflab.

Find out who's doing what.

- Yes, Chef. - Thank you.

- Let's talk about who's doing what for apps, yeah? - I'll go prawns.

- Prawns? Okay, I'll do bouillabaisse. - And then I'm gonna focus

on the plating, getting the salads done.

Hey, make sure your salad doesn't dress too early.

- I-- I know. - Tall height.

What apps would you guys prefer to work on?

- I'd prefer the branzino. - You'd prefer the branzino?

I'll do the prawns, yep. When they put in an order,

do you mind pulling the plates for us so we know it's--

I'm doing it all. I'm gonna be getting all of the plates

- and the salads and everything ready. - Perfect.

I'm gonna be setting up my "plating-mes"

as you guys are working.

If you guys need anything additional from me,

- make sure to call it out. - Okay.

Good evening, ladies and gentlemen.

Welcome to the "MasterChef" restaurant takeover.

The Red Team will be cooking for you.

The Blue Team will be cooking for the other half

- of the dining room. - Hello!

- Welcome, welcome. - This is my first time

at this restaurant. I've heard really good things.

So hopefully the food matches the environment.

Jake, how do you like the scoring?

Show it to me. I like it.

Keep 'em about a centimeter apart.

- That's what I'm looking for. - Perfect.

I am hoping for perfection. I see Gordon back there.

I see all the cooks working really hard.

So I don't expect anything less than the best.

Right, Red Team, Blue Team, we ready?

- Yes, Chef! - Here we go, guys.

First table on,

and it is for the Red Team.

On order, yes? Two covers, one branzino, one prawn.

- Heard. - Heard. Thank you.

- Thank you. Let's go. - Excuse me, Basia.

- I need to get this. - Yes. Let's go.

Why are you dressing that salad now?

Look at me. Why are you dressing that salad now?

- Red Team, come here. - Dave: Oh, no.

- She's dressing. - Too early. Too early. It's gonna wilt.

When he's about to take the shrimp out of the pan, dress the salad.

Open up and talk, Dave. And talk, Peter.

- Yes, Chef. - Let's go. Get rid of it!

Oh, my gosh, the cook starts off,

and I'm already looking like a fool.

- One branzino, one prawn. - One branzino.

I have never worked in a restaurant before.

But I'm the captain. I need to pull it together.

If not, it could all fall apart.

Get it together. Stop panicking. Take your time.

Salad takes you ten seconds to dress. Okay?

- Thank you. Thank you, Chef. - Stay in the zone. Let's go.

(chattering)

- Cheers, guys. - To a good meal.

Gordon: Red Team, appetizers.

First table, two covers, one branzino, one prawn.

- Let's go. - Not too early on the salad.

Okay, I got the salad. It's waiting.

- I'm not serving it. - Blue Team, on order.

First table, two covers. Table two, yes?

- Yes. Chef. - One branzino, one prawn.

- Heard, Chef! - Let's go then. Let's go!

- Julia, prawns going on. - Prawns going in? Heard.

- Season. - Season, yep.

Jake, first table, give me a time, please.

- Six minutes, Chef. - Thank you. Let's go.

- Scallops are done. - Don't overcook them.

Jake: The Blue Team is starting off appetizer service

with good speed, but there is a fine line between speed and frantic chaos.

Whew!

As the captain, I am pumping with so much adrenaline,

but I'm trying to keep myself entirely level

because I want to try and keep my teammates calm and collected.

All right, make sure I have my mixed veg ready, too, please.

- Thank you, Heidi. - How long? How long?

We got maybe two minutes. We're going to do a couple of scallops here.

- Hey, Basia, coming up for you. - Check the shrimp. Where's the prawn?

- No, he didn't call shrimp. - He didn't call a shrimp!

- Red Team? - Chef, did you call a prawn?

Peter, come here. Dave, come here.

Basia: It was one and one.

Oh, my goodness me.

What was the question, Dave?

Did you call a prawn?

Sorry, Chef.

- This is the first table. - Yes.

And you're asking me what?

I'm asking if you called a prawn plate.

- It's only a table of two. - Yes.

The order was one branzino, one prawn.

- So start that again. - We're on it. We're on it.

You got it now? One branzino, one prawn.

- Dave: We're on it. - Please.

Jake, my prawns are ready, okay?

- Heard. All right, guys. - Prawns are ready.

Heidi, stop working in midair. Season them in the pan.

- Yes, Chef. Yes, Chef, yes. - In the pan.

- Done. Where's the branzino? - Right here, Chef.

- Good, let's go. Crouton. - Here we go, Heidi. You're good.

And then just top with the chives.

Service, please. Nice and gently. Thank you.

Table two, go. All right, look at me.

Look at me. Look at me, Blue Team!

- Yes, Chef. - It's good, but not good enough.

- Yes, Chef. - Right, blue team on order. Listen up.

Four covers, table four. Two branzino, two prawn.

- Two branzino, two prawn, team. - Heard, Chef.

Third table on Blue Team. Table six, yes?

Three branzino, one prawn. Heard?

- Heard! - Yes, Chef.

Let's go. One table at a time, yes?

Two branzino, two prawn. Let's go.

(chattering)

- Thank you so much. - Wow.

- Red Team. - Yes, Chef?

Still waiting on that first table.

- One branzino, one prawn. - Okay. Sorry, Chef.

After that, three branzino, one prawn.

- Yes, Chef. - Peter gets nothing?

- Heard, Chef! Heard, Chef! - Red Team, come on, guys.

- Heard? - Three branzino, one prawn.

Heard. Make sure you got everything on me.

- The sauce, the branzino! - I got you.

The scallops, the prawn! Let's go! How long?

- 30 seconds. 30 seconds. - Here. Basia, that's for bouillabaisse.

- Where are my prawns? - Whenever you're ready.

- Let's go. - Are they good? Feel good?

- No. - Just give me the tray.

- (bleep) - Right?

- It's undercooked. - It's undercooked.

Yeah, look! Pete, you can see that.

- Hello, Dave! - Yes, Chef.

No, it's "No, Chef."

We are not off to a good start.

- Come on. Back in the pan. - You baste it with butter. Come on.

I think Peter and I are currently feeling just very rushed...

- Where's the prawns? - ...which is never the way to put out a perfect plate.

- How's the prawns? - Here.

Straight after that, Dave, three branzino, one prawn, yes?

- Service, please. Pick up. - Three branzino, one prawn!

Let's go. Right, Dave, give me a time.

- Three branzino, one prawn, please. - You have about 30 seconds.

30 seconds? Wow, that's quick. Let's go.

Hold on, Dave. I've got to get these prawns done.

- Make sure they're cooked! - Heard, heard, heard.

- Prawns. - Thank you.

- Thank you. - Enjoy. You're very welcome.

- Give me the mussels. Yeah. - Mussels are there. Thank you.

- Prawns. Let's go! - Prawns coming up. Prawns up.

Service, please. Table five, please. Let's go.

Red Team, we're going now with four covers.

Table three. Three prawn, one branzino, yes?

Three prawn, one branzino.

- All right, where's my prawns at? - Right behind.

- Right behind. - Got you.

I need my prawns to plate, please.

- Mussels, where are they? - Walking in ten seconds, Chef.

- Gordon: Let's go. - Jake, here's your croutons.

Bouillabaisse, thank you. Pour gently.

Service, please. Right. Let's go.

Three branzino, one prawn now, yes?

- Heard, Chef. - Julia, you heard that?

Heard, Chef!

- Hello! - Hi!

So it looks like you're dining with the Blue Team.

- What are we thinking? - The prawns are just seasoned perfectly.

- Mmm! - Jake, one minute for prawns.

What about you with the bouillabaisse?

The branzino was pan-seared to perfection.

- Thank you so much. - Yes, of course. Thank you.

- Prawns up. - Come on, Red Team, please.

- I'm dying here. - I need a branzino and scallops.

- I hear you. - He's coming. He's coming. He's coming.

Branzino is coming in ten seconds.

Gordon: Oh, boy. I'm going to send the prawns ahead then.

- Yes, send. - Let's go. Table three, please.

- Dave: Send. - Table three. Branzino coming. Wait for me.

- Hand it over. Let's go. - Basia: Yes, Chef.

- Go, sir. - Behind, behind.

Watch out. Hey, don't cross over.

Try not to keep criss-crossing.

- What do you need down there? - No, it's the tongs.

- They're right here. - Got you.

- The tongs? Oh, my God. - I know. Yes, Chef.

- What are you turning around for? - I know. Sorry.

I never worked in a restaurant before.

I've only ever worked on private yachts.

- Gently, gently. Heidi. - Sorry.

For (bleep) sake, it's getting in the jug.

- It was a bit hot. Sorry. - Everything's hot.

It's the kitchen.

I sometimes get a little overwhelmed,

and then you forget the basic fundamentals.

- Let's go. - Shrimp right here, please.

- Gordon: Down. Down. - Right in the middle.

Some salt. It needs salt.

You're not a (bleep) air hostess. Let's go!

Yes, Chef. You need a bit of salt, Jake.

- A little salt. A little salt. - Look at me.

- Last time I want to see you doing that. - Yes, Chef.

I've asked you to season where?

- In the pan. - In the pan. Why?

- Because-- - It melts and it seasons it properly.

- You don't season like that, okay? - Sorry about that, Chef.

Second time. I'm not telling you a third time.

- Sorry, Chef. Yes, Chef. - Get it under control.

(chattering)

How long? Three branzino, one prawn?

Basch, here you go. Three branzino.

That is raw!

- Basia: No. - (bleep)

- Scallops are raw. - Okay. I got you.

- We're going too fast. - Who cooked those scallops?

- I did, Chef. - Come on, Dave, please.

- They're raw! - Put 'em back in the pan.

I got them. I got them. I can start them.

Things are already feeling really hectic.

There's a lot going on. There's not a lot of structure.

- Dave! - Yes? Oh.

- Your cloth is on fire. - Thank you.

- (sighs) - I'm feeling defeated.

I don't want to be the weakest cook on this team.

Basia, these are better. Please check them. Double check them.

- Peter: Dave, let me know if you need help, bro. - I'm okay.

Table nine, let's go. Red Team, straight off that,

three prawn, one branzino. Heard?

- Heard, Chef! - Three prawns, one branzino.

- One branzino. I got you. - Thank you.

- Yes. - Prawns are going on, Julia!

- All right, heard. - The Blue Team's dish is phenomenal.

The shrimp is cooked perfectly.

Salad greens is very well-dressed and seasoned.

Service, please. Table six, please. Go.

- This is way too hot. I need another towel. - What do you need?

- Here, here. - I got it. I got it. Thank you.

- Gordon: Basia, three prawn, one branzino, yes? - Ow! Ahh.

Three prawns, one branzino. Yes, Chef.

Woman: The Red Team's appetizer is quite tasty.

I will say the branzino had a bit of a softness to the skin,

and I wish it was a little bit crispier.

I'd say my least favorite part

of the Red Team's appetizer is the prawn.

It's a little bit overcooked,

and we're kind of having to saw through it as we eat,

but otherwise the plate is beautiful and really tasty.

Three prawns, one branzino. Three prawns, one branzino.

Dave: Basia, here. Two branzino for service.

- Dave. - Yes, Chef.

Why have you cooked two branzino?

I've got three prawn, one branzino going.

I'm sorry. I misunderstood. I thought we had two branzino.

Dave, what have you done to those?

- It's too much pepper. Okay. - Too much pepper.

But it's one branzino, three shrimp.

And I've got way too much color, way too much pepper.

- Yes, Chef. - Look. I'm not sending it, guys. I'm not sending it.

- Branzino. Coming. - Basia, stop accepting mediocrity.

- You're right. - Use your voice!

- Yes, Chef. - I don't want to go home,

and we just keep messing up, mistake after mistake.

Gordon: I'm sending the three prawn.

Still waiting on that one branzino.

- Table seven, thank you. - Here, Basia.

- One branzino coming up. - That's it. That's it.

- I got it. - Branzino coming. Wait for me.

Branzino coming, please. Go, sir.

Table three, let's go. Red Team, on order. Table nine, four covers.

- Three branzino, one prawn. - All: Heard!

Blue Team, listen up. Three prawn, one branzino,

followed by two prawn, two branzino. Yes?

- Yes, Chef! - Let's go, Blue Team.

- Jake. You need help, Jake? - Just about done here.

Make sure you have your next orders running.

- Table ten, let's go. - Thank you.

The plates are getting out on time.

Nothing is getting sent back,

but we're still in business mode.

There's a whole second service after this.

Right, last apps. Look at me.

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

- Two prawn, two branzino. - Chef said last app!

- Can I get a "Yes, Chef"? - Both: Yes, Chef!

Gordon: Table twelve, let's go.

I loved the fish that the blue team prepared.

Um, the skin was still crispy, and it was cooked to perfection.

Branzino scallops behind Jake in the middle.

Julia, are you done? Finish off these crostinis.

- Crostini? Heard, Jake. - Do those crostini. Thank you.

- Gordon: Julia. - Yes, Chef.

Crouton, please. Just spread it once, Julia.

Let's go. Hurry up, let's go. I'm sending this, Jake.

Table twelve, let's go. Right, look at me.

Appetizers done. Entrées next.

Did a great job, but don't (bleep) it up on the entrées.

- Yes, Chef. - Let's go.

All right, let's get everything cleaned up right now.

Right, Red Team, I'm in trouble now.

- Yes, Chef. - Blue is done, and I'm still waiting

on three branzino, one prawn.

Dave: Yes, Chef.

I think the Red Team's appetizer was really good.

It took a while to get here, but the skin on the fish was really crispy.

Three branzino. I'll get you the broth.

- Let's go. - Okay, yes, Chef.

Scallops, let's go. Come on, quicker, let's go.

Service, please. My apologies. Table nine, let's go.

Hey, Red Team. Last table, four prawn.

- Four prawns are on, Chef. - You got it, Pete?

- What can I do? - Yep. No, that's it.

Two minutes on the prawns. Two minutes on the prawns.

- Thank you. - You're welcome. Enjoy.

Bon appétit.

- Gordon: How long, Red Team? - Here, here.

- Basia: Let's go. Okay. - Service, please. My apologies.

Table eleven, go, please. The three of you, come here. All of you, come here.

- All of you. Now. Out of the kitchen. - Yes, Chef.

(chattering)

Thank you for waiting. Prawns?

Gordon: We got to get organized.

We got to get on the same page.

And you need to call back the order.

You need to understand, Dave, what the hell's going on.

'Cause you're just cooking as individuals now.

You're standing next to each other,

so you two should be in sync.

There's just no communication.

Get it together. Let's go!

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

Red Team, there's just no communication.

Appetizers done. Entrées next.

Get it together. Let's go!

- Yes, Chef. - Let's go. Let's go.

Appetizer service felt like a kitchen nightmare.

Things are not going well. You're going to be on steak?

I can be steak. I'll do steak, and I'll have--

I'll keep my sauce warm, and you can do my salad.

- Yes. - I'll get the fries done.

I can do salmon and prep the pearl onions,

and I can prep the escarole.

Entrée service is about to begin,

and I'm telling myself, "Dave, get it together."

I know the cook on the salmon has to be perfect.

I know my timing has to be in sync.

So I'm feeling incredibly stressed out.

- We've gotta nail the second half. - Peter: Yeah, for sure.

This is where we got to come out strong!

Are you comfortable doing the steak protein?

- Sure. - Got you. Sure?

- Yeah, that's fine. - All right, all right.

And you are comfortable doing the fish then?

- Salmon, yes. - Okay, the salmon.

So far, Jake is doing an exceptional job as the captain.

- Julia. - Yes, Jake?

Hold the knife a little bit closer to the hilt for control.

You're holding it back here. Get your fingers right on the blade.

- Heard, Jake. Thank you, Jake. - Thank you.

He's just so calm, and he is not emotional at all.

Does it feel like you have a little bit more control?

- Yeah, Jake. Thank you, Jake. - Thank you.

Going into the entrée service,

my mindset is just listen to Jake

and be the best teammate you can.

Gordon: Right, Blue Team, first entrées.

- Two salmon away. - Yes, Chef.

- Give me a time. - Jake: Six minutes, Chef.

Two salmon, followed by three salmon, and one steak.

- Yes, Chef! - Gordon: Red Team.

- Yes, Chef. - Let's go.

One salmon, one steak, followed by two salmon,

- two steak. - Two salmon, two steak.

- Yes, Chef. - How long, Basia?

- How long? - Seven minutes, Basch.

- Seven minutes, Chef. - Let's go.

- You doing the veggie for me? - Yep.

Heidi. With the escarole, it's just a quick sauté.

That's all it is. A little touch of butter. Let's go.

Yes, Chef. Veg is up. There you go, Jake.

All right, salmon's done.

Julia, feel these. It feels a little bit rare.

Come here. Come here. You know and I know that's undercooked.

- Heard, Chef. Heard, Chef. - It's not rare. It's (bleep) raw.

I rushed it, I sent it to the pass, and, oh, my God, it's just raw.

- Get it in the pan. Let's go. - Heard, Chef. Thank you, Chef.

- Don't panic. Don't get into a hurry. - Now look at me.

- Hey. Blue Team, you gonna rush and race? - No.

And undo all that good work across your appetizers?

- No, Chef. We're gonna fix it. - Well, I don't get it.

Yes, Chef. No more raw protein.

Where's my lentils? There we go.

- You got them? - Gordon: How long, Red Team, please?

- Let's go. - Steaks up, fries coming, Basch.

30 seconds on the fries and you're good.

Basia, purée up, salmon coming.

- Finally, Dave, the voice. - Parmesan cheese fries coming.

- Fries coming. - At the beginning of the entrée,

I'm just telling myself that we can turn the ship around and hopefully get the win.

Steaks up, fries coming. Steaks up, fries coming.

I've been captain on the team challenge before

and it was a winning team, so I want to keep that streak alive.

- Basch, salmon up. - Gordon: Basia, nice plating.

- Thank you. - Service, please. Table one. Let's go.

How long, two steak, two salmon, Red Team?

- Seven minutes on the salmon. - Two steak, two salmon.

- Steak will be right up with it. - Gordon: Well done.

- Are you guys both working these salmon? - Yep!

- Heard. - Right, salmon, let's go.

Salmon now. Pass the salmon.

- Heidi, that looks fantastic. - Thank you.

Service, please. Table two, go. Right, let's go.

Three salmon, one steak, how long?

Heard, Chef. Two minutes, Chef.

(chattering)

- Thank you. - Ahh.

- This looks amazing. - Yeah.

Hang on. I need a plate. I need a tray.

- Get a tray. - I need a tray.

- Calm down. Get a tray. - How's cook on this, Jake?

- How's cook on this? - You know this, Julia.

I feel like I'm being so dependent on Jake for this challenge.

That's raw! Get it in the pan.

- More oil, come on. Second time. - More oil. Heard, Chef.

- Julia. Stop rushing. - Yes, Chef? Yes, Chef.

Of course I know how to make salmon, but in the moment,

I'm genuinely forgetting how to cook.

How's the color looking on this, Heidi?

- A little bit longer. - We're dying here.

(groans) The appetizers started so strong,

but now I'm working on my second table,

and it's literally breaking under my hands.

And I'm trying to fix it, but my hands are shaking.

Jake, I need help. (bleep)

- Right, salmon now. - Salmon now.

- Julia: - We have an entireservice to get through,

so if I cannot pull it together, my team's gonna go down.

I'm going home. The finale's right there,

but it just feels like everything is falling apart.

I'm sending the steak ahead. I need the salmon now.

- I know. Julia, salmon, please. - Chef, I'm trying to--

Pass me the pan over here.

Julia: Why is this happening? Why is this happening?

In the pan!

Jake, I need help.

- (bleep) - Behind, behind.

I need the salmon now.

Julia, salmon, please.

- Chef, I'm trying to-- - Pass me the pan over here.

Julia: Why is this happening? Why is this happening?

- In the pan! - In the pan?

Jake: We're doing pans now. No more trays.

- Pans? Pans? - Take three deep breaths for me.

- Heard, Chef. - And chill out a little bit.

Gordon: Table four, please, yes? Right, Look at me.

Julia, slide that fridge open.

- Yes, Chef. - 30 seconds time-out. Big deep breath.

Oh, my God. That was so stressful.

Chef Gordon Ramsay said the words, "You're in time-out."

I'm 23 years old. That's embarrassing for anybody.

30 seconds on each side. Relax. Put it in the oven.

While I'm in the fridge, I'm extremely irritated at first.

I'm just so annoyed that I have to be away from my team.

But I'm starting to realize that it's exactly what I needed in that moment.

I got it. I got it. I got it. I'm okay.

- Are you ready now? You sure? - Ready, Chef. Yes, Chef.

Calm down. You're cooking salmon, that's it.

- Yes, Chef. - I need to nail the rest of these proteins,

because if not, my team will be in the bottom,

and I'm for sure the bottom of the barrel.

Right, Blue Team, four steak, two salmon,

- followed by three steak, one salmon. Yes? - Heidi, I need you--

- Yes, Chef. - Let's go.

Steak and fries done, Basch. All right.

This is-- this is well. This is, um...

- What? It's what? - It's not medium-rare.

- Well, what is it then? - I believe it's, uh--

Then tell them!

(bleeping)

- Now! Why are you telling me? - It's well.

- Okay. - (bleeping)

Yeah. That's not-- it's medium-rare.

Basch, coming with the new steak for you right now.

- Okay. - Basch, salmon up!

- Please check it before it goes out. - Give me that salmon.

- Heard. - (sighs)

- Heidi, heard? Thank you. - Yes!

- Red Team? Red Team. - Yes, Chef? Yes, Chef?

Look. It's crispy and black there and raw in the middle.

- Who cooked the salmon? - I did, Chef.

Get another meeting. On the same page now, Red Team!

Peter: Yes, Chef. Basia, what do you want us to do?

Otherwise, I'm gonna get Tiffany out of the dining room,

and I swear to God, I'll send all three of you to the lounge...

- Yes, Chef. - ...and I'll cook this table myself.

The pans are getting too hot. Yeah. Okay.

- Peter: Do you want me to do it? - I can do the salmon.

- I just need the timing. - Basia: Where's the tongs?

- Red Team. Red Team. Red Team. - Yes, Chef?

- New steak is up. New steak is up, Basch. - Just give me a time.

We're only on the second table.

I need that two salmon, two steak.

- One minute on steak. - One minute.

About seven minutes on salmon, Chef.

- (bleep) - (Basia groans)

- Oh, my God. - It's-- I mean...

- Let's just get them on. - You're doing good, Jules.

- Yep, heard. - Blue Team, how long? Four steak, two salmon.

- One minute. - One minute.

- Let's go, Blue Team. Let's go. - I need my escarole down.

- Is it ready? Thank you. - Yes, it's almost ready.

- Here, Jake, salmon. - Let's go. Service, please.

Bordelaise sauce, where is it, please?

- Right here, Chef. Two seconds. - Let's go. Thank you.

Go, please. Six top, yes? Table eight.

- (chattering) - Wow.

- Thank you, so much. - This is crazy!

Julia, how long on one salmon?

- 30 seconds. - Steaks ready.

- You have fries down? - Fries almost ready.

- Thank you. - Table ten.

- Thank you very much. - Folks, hi again. I'm sorry.

I know you've been waiting a really long time

for your entrées from the Red Team,

but I promise you they're coming up.

They're in a bit of a tailspin.

Red Team, two salmon, two steak, yes?

- Yes, Chef! - Here, Basia, salmon up.

- Okay. - Please check them.

Basia: Chef, I don't know about this salmon.

Gordon: What do you mean, you don't know about it?

But-- but-- (bleep)

- I need another salmon. Look. - Another one?

- It's burnt. - Once again, burnt skin, raw inside.

Dave! Honestly, I wouldn't serve that to my (bleep) grandma's cat.

Yes, Chef.

In this moment, my worst fear is serving undercooked salmon

or honestly not feeding people at all,

and all feel like a real possibility right now.

Oh, man. Service, please. Go, table five.

I need a salmon urgently to complete that table. Let's go!

- Dave: Yes, Chef. - Basia: No.

- This looks very good. - I apologize.

You're still waiting for the salmon from the Red Team.

- It's coming right up. I'm so sorry. - Both: Thank you.

I'm dying. I need one salmon, please!

- Yes, Chef. - Chef, we've got a problem.

The Red Team has one table out. Like, what are we doing here?

Red Team, I need to complete the table. One salmon.

- I need it urgently. - Dave: Basia, it's too raw.

- So keep basting it. Come on. Give it to me. - Oh, my God.

- This is such a disaster. - Oh, my gosh. Are we gonna now do the same thing,

what we did for the appetizers?

Come on, we need a salmon.

I have dreams of making it to the finale.

- Basia, salmon. - Okay.

But they are slowly slipping away.

- There you go, Chef. - Young lady,

I need one of you on the ( bleep) game.

Service, please. Table five, yes?

- I'm now waiting on three steak, one salmon, yes? - Yes, Chef.

- (overlapping chatter) - After that-- after that--

- after that, it's four salmon, two steak. Yes? - Yes, Chef.

How's the salmon cooked in the inside?

- Perfect. Crispy skin. - It is? Okay.

Steak time. Talk to me.

- Half of my steak was medium. - Okay.

And the other half was medium-rare.

- Okay. - Right, Blue Team, last table.

- Three salmon, one steak. Finish strong. - Yes, Chef.

Team Blue's take on the salmon was done perfectly.

The skin was nice and crispy,

but the salmon itself was not dry.

- Julia. - Yes, Chef?

- Nicely cooked, this salmon. - Thank you, Chef.

- Right here, Heidi. - Yes, Jake. There you go.

- Thank you. - You're welcome.

Service, please. Table twelve, let's go. Go!

- Blue Team. - Yes, Chef?

Great job. Clear down.

- We don't have any more tables? - I don't think so.

Make sure your stations are clean.

I would not want to be on the Team Red side.

We do have some friends who are sitting in that area,

and they have still not received their entrées,

- and they're very sad. - Dave, now we got one salmon,

three steak, followed by four salmon, two steak. Yes?

- Yes, Chef. - Basia, cook me four salmon.

- Four salmon, right? - Dave, focus on the one salmon.

- Let's go. - Get on that stove there.

Get a pan and get four salmon in there.

- Dave, one salmon, three steak. Yes? - Yes, Chef.

- (clattering) - Watch it!

- (bleep) Sorry, guys. - Oh, my gosh.

We are so far behind. Out of the way. Give me the four salmon, please.

- Yes. Right here. - Where are they? (bleep)

- Or should I salt them? - Just pass me the (bleep) salmon.

I'll cook the salmon. Let's go.

- Heard, heard, heard. - Thank you, Chef.

Let's go. Oh, my goodness me.

Right now, I feel terrible

because Chef Ramsay is taking over the salmon.

Four minutes, four salmon, two steak, yes?

- Yes, Chef! - I've got the four salmon.

You guys work on the other table.

- Three steak, one salmon. - Yes, Chef!

- Gordon: Let's go! - We're waiting for our food from the Red Team.

- Three steak frites, one salmon, yes? - One salmon. Yes, Chef.

We're feeling hungry, but, like, hopeful that the food will arrive soon.

Service, please. Here we go. My apologies. Table three.

Minute and a half. Four salmon, two steak, yes? Let's go.

- How many steaks? How many salmon, Chef? - Oh, my God. Are you serious?

- Four steaks, two salmon. - Oh, my good God.

- Basia, it's four salmon. - Four salmon.

- And the steak frites. You're welcome. - Thank you.

- Come on, Basia. This is embarrassing. - I'm sorry, Chef.

Go, please. Table seven. Let's go.

- Red Team? Last table. - Yes, Chef?

- You got it. - Three steak, one salmon.

- Three steak, one salmon. - Three steak, one salmon.

The Red Team's entrée was great. I loved the steak.

It was fabulous. The only unfortunate thing was the french fries

were a little cold when they came out.

Service, please. Last table.

Let's go. Table nine, please. My sincere apologies.

- Salmon and steak frites. - Thank you.

- You're welcome. Enjoy. - Gordon: I am lost for words.

I said after the apps, get on the same page.

- Yes, Chef. - What happened?

We weren't-- we weren't on the same page.

- We weren't. We tried. - Clear down.

- Yes, Chef. - Hello, folks.

And I apologize for the extreme wait for the Red Team.

But how was everything? Did you enjoy it?

The plating for the salmon, all four of us had it,

and it was quite different for everyone.

And I found my plating,

I had a number of marks, fingerprints.

Joe: So you thought the plating was inconsistent.

- Very inconsistent. - And the flavor?

Flavor was fantastic.

Okay, enjoy the rest of your meal.

- Thank you for the feedback. - Thank you.

I think it was a really challenging cook.

I mean, this is the top six.

There's very little room for error.

So the chances of me going home are very real.

Right now, I feel relieved to be done,

but I feel a little deflated with how service went.

If the Red Team loses today,

I think the captain goes down with the ship.

- You really kept us together, Jake. - Yep.

Thank you. I appreciate that a lot.

The Blue Team's entrée was pretty good.

The skin was crispy, which was nice.

The Red Team's entrée was not really that great.

It was slow to come out. My salmon was burnt. The lentils were cold.

- So I've had a lot of better meals. - Restaurant takeover,

hands down the hardest challenge ever.

I wanted to take the lead because I haven't done it before.

And I believed in myself that I would do a really good job.

I feel like everything is my responsibility, because I'm the captain.

But I don't want anyone going home from my team, including myself.

(exhales)

Gordon: Ladies and gentlemen, good evening.

I hope you had an enjoyable dinner.

Now, it's my honor to introduce to you

our six incredible home cooks.

Please give it up for the Red Team

and the Blue Team, ladies and gentlemen.

- Thank you. - (cheering)

Tonight, only one team will win

and secure their spot in the semifinals.

And sadly, for someone on the losing team,

you will have cooked for the last time

in the "Global Gauntlet."

Now, I saw every plate.

And Tiffany and Joe got really important feedback from every customer.

And we've decided tonight's winning team,

congratulations goes to...

The Blue Team. Well done.

- (cheering) - Oh, yeah!

- (laughing) - Gordon: Jake, open up!

Tiffany: Come on, Jake!

Jake, come on! Congratulations.

Guys, out here in the dining room,

people loved the cook on the branzino and the prawns,

and they thought your salmon was perfect.

You fought hard. You were the clear winners tonight. Well done.

- Thank you, Chef. - Jake, we think that's one of the best performance

- by any captain this season. - Thank you, Chef.

- How do you feel? - I feel fantastic right now.

I'm getting a little bit emotional because in there,

I think I might have found what I want to do with the rest of my life,

and I'm still processing that.

Jake: Thank you.

Young man, you've just won the final huge advantage

of the season, and it's so well-deserved.

Blue Team, well done. Ladies and gentlemen,

have a safe journey home and God bless you all.

Please. Thank you.

- Basia: - I feel embarrassedwith this performance.

It did not show who Basia is. I wanted to step up my game.

And I'm thinking to myself, because I'm the captain, I should go home.

Red Team, I was never expecting a perfect service,

but I am lost for words.

We had no communication, no sense of timing, no authority.

Honestly, if this was one of my restaurants,

you'd be fired on the spot.

Basia, tonight's responsibility

was to be a captain.

That means you're the last line of defense.

You were sort of startled.

Dave, you know, it's almost like you've never touched

a piece of salmon in your life.

Peter, in a service like tonight,

we need to stick together.

Now, one of you is about

to leave this competition.

Give us a moment, please.

- All over the place. - Tiffany: Oh, goodness.

Joe: Yeah, it was embarrassing.

Just a consistent lack of good food,

- and the plates didn't arrive. - Gordon: Right.

- Tiffany: Wow. - We in agreeance?

- Joe: Yep. - Gordon: Yeah.

- Tiffany: Yeah. - Yeah. Well, wow.

Basia, Dave, and Peter, we feel the person

that was most responsible for the loss of your team tonight,

sadly, is...

Dave.

Tonight, it just wasn't your night.

- Yeah. - But I'll be honest,

I've never met anyone as into North African cuisine the way you are,

and it's clear it's in your blood.

- And it's inspirational, so stay on track, okay? - Yes.

- Right. Come and say goodbye. - Chef, thank you so much.

Thank you. Appreciate it. Thank you for all of the advice.

- Tiffany. - Be so proud of yourself.

- Oh, man. - Thank you.

Thank you for everything.

It was nice to meet you, Dave.

Tonight was really tough.

But at this level, there is no room for mistakes.

And, you know, I struggled in the kitchen tonight.

But I'm really proud of what I've been able to do

during my time on "MasterChef."

Mmm, that's better. Okay.

I'm here to show people that there is so much more

to Moroccan food and North African food than just couscous.

- This is impressive, my friend. - It's good!

- Oh! Thank you, Chef. - I've made so many friends in this kitchen.

- Red Team! - (cheering)

And it has been such an amazing journey.

- I'm throwing you a mallet! - Oh, I can get one.

- Don't throw the mallet. - Okay, okay, okay.

I mean, it is so incredible being able

to show the world what Moroccan

and North African foods are about.

- This makes me want to go to Morocco. - Thank you.

- Give it up for Dave, everybody. Come on. - Whoo, Dave!

So I am walking away from "MasterChef" today,

but I feel like I've grown so much as a cook since I've been here.

So I look forward to stepping out of here

and continuing on that journey.

- Gordon: - Next time...- It's semifinal night!

...the top five face a daunting classic.

- Keeping up with Gordon Ramsay! - Let's go!

- But there's a catch. - Before you get to Gordon...

- Whoa! - ...you got to get through me, baby!

Keeping up with Tiffany and Gordon.

This is going to be insane.

And with a spot in the finale on the line...

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

Come on, Basia. Don't get behind.

I'm working on it right now.

I don't know if I'm gonna catch up.

- one small slip... - (groans)

- Uh-oh. - ...could cost them everything.

- Julia, you're gonna burn. - That's a one-way ticket home.

- Everybody with me? - Skin-side down.

- The lamb needs to be pink. - Jake: This feels way under.

- I cannot serve raw lamb. - He could be in real trouble.

Jake: If I do that, the dream of being America's next MasterChef is finished.

(bleep)