Original subtitles

Previously on MasterChef Global Gauntlet. You take on the walls.

This is insane.

Together, you must make two identical dishes.

Basher and Dakai are all over the place.

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

Blue beurre blanc on the bottom.

Pink the beurre blanc.

I didn't get it on. No way.

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

Congratulations, Dave and Hayley. Welcome to the top six.

Thank you, Chad.

There was one more team that understood the spirit of the challenge tonight.

Jake and Julia, well done.

Takaya, your salmon is overcooked and under-seasoned. I don't know, Fu. I

don't know what to think. This is so obviously raw. Fu, Takaya, 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 going to run this kitchen. This is intense.

If you thought that regular field challenges were tough, you ain't seen

nothing yet.

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

yes? Yes, chef!

If the home cooks can't handle the heat... Watch it!

It's not rare.

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

all

right ladies and gentlemen somebody

in his limo It's 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.

Oh, my God!

Surprise!

It looks so nice!

Oh, my God, this is so exciting, guys. Oh, my gosh.

All right.

What a place. Look at this. Amazing restaurant. Stunning.

I'm so excited because this is my first time experiencing it. Your first

restaurant takeover.

Make sure your chef sack is nearby, Tiff. Please. You got it.

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.

Welcome to Clooney Bistro. How cool is this place, right? Beautiful.

So nice. 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 going to run this entire kitchen.

It's time for the MasterChef Restaurant Takeover.

If you thought that regular field challenges were tough, you ain't seen

nothing yet.

This is intense.

Now, listen carefully.

We are deciding the teams for you.

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, Hayley, and Jake.

Which means for the red team, Peter, Dave, and Basha.

Oh, yeah.

Right. Red team, blue team, let's get those aprons on. Let's go.

I got teamed up with 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 going to 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 going to 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. Let's go.

I mean, I've never been captain. Yeah.

You got me and Dave at your back if you want. Yeah. I mean, do you trust me? I

trust you. Yes, 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 going to be

running this restaurant like it's my own.

Right. I'm 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 Basha.

Good. We are opening for dinner shortly.

Clearly 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 into 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've 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 entrees. Shall we get cooking?

Yes. First appetizer, sauteed prawns served with a curried parsnip puree.

and a lovely smoked bacon lard on salad.

Prawns, salt and pepper and olive oil, yes?

Yes, Chef.

Into the pan we go.

90 seconds, two minutes max on each side. Yes, Chef. Right, whilst they're

roasting, frisee salad, croutons go in, a little bit of vinaigrette, and ready

to roll. Form a nice, high mound of salad. After that, parsley puree. Spread

that along. Not too heavy, not too much. And then shrimps are roasted.

Beautiful. And there we go. Our first delicious appetizer.

Second appetizer.

Chef Ramsay's moving so quickly, and it is incredibly intimidating.

A beautiful pan-seared branzino with sauteed 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 10 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 muscles, 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, you've got your potato and your tomato

in the middle. Simple but elegant.

Rosina goes on.

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

Smear that roux over the crouton generously with your chives. And then

finally, we pour the bouillabaisse halfway up. And that's our second

appetizer.

Right, on to the entrees. 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

puree, sautéed escarole, and a little saucière, 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 going to 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, got our

cream of onion puree.

Lentils in the middle. After that, got our escarole, and we just lay that

beautifully over the lentils.

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 and that is it second

entree it is a steak frit 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. Look at the flame on there. And there 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 going to go into 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.

It's 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 borderlaid sauce over the top. And there we have our final entree.

Wow. Bravo.

That was crazy.

That was so good.

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

Is that clear? Yes, chef.

It looks like they're arriving. Oh, people, we have guests arriving, guys.

Okay, guys, right.

Have a conflab.

Find out who's doing what. Thank you.

Let's talk about who's doing what for us.

I'll go first.

Prawns? Okay, I'll do both of those. And then I'm going to focus on the plating,

getting the salads done. Hey, make sure your salad isn't dressed too early. I

know. Tall height. What apps would you guys prefer to work on?

I prefer the Branzino. You prefer the Branzino?

I'll do the prawns. The prawns? Yep. When they put in an order, do you mind

pulling the plates for us so we know? I don't at all. I'm going to be getting

all of the plates, the salads, and everything ready. I'm going to be

setting up my plating me's 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 this scoring?

Show it to me. I like it. Keep them about a centimeter apart. That's what

I'm looking for.

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, yes, yes. Here we go, guys. First

table on, and it is for the red team. On order, yes, two cupboards, one brisket,

one prawn.

Heard, heard.

Thank you. Thank you, let's go.

Excuse me, Basha, I need to get this out.

Why are you dressing that salad now?

Look at me.

Why are you dressing that salad now? Red team, come here.

Oh, no.

She's dressing. Too early, too early. It's going to wilt.

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

talk, Dave, and talk, Peter.

Let's go.

Get rid of it. Oh, my gosh, the cook starts off. I'm already looking like a

fool. One brandino, one don.

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. The salad takes you 10

seconds to dress.

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

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.

Heard, chef. Let's go, then. Let's go. Julia, prawn's going on.

Prawn's 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. The blue team is starting off appetizer service with good

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

Slow down.

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

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

you, Haiti.

How long? How long?

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

Hey, boss, coming up for you.

Check the shrimp. Where are the prawns? Did he call shrimp? No, he didn't call

shrimp. No, one and one.

All right, Richie. Chef, did you call a prawn? Come here. Dave, come here. 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 call this a prawn play. 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.

We're on it. Please.

Jake, my prawns are ready, okay?

All right, guys.

Prawns. Prawns are ready. Heidi, stop working in midair. See them in the pan.

Yes, chef. In the pan. Yes, chef. 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.

Third table on blue team. Table six, yes. Three branzino, one prawn. Third.

Let's go. One table at a time, yes. Two branzino, two prawn. Let's go.

Thank you so much.

This looks good.

Smells good, too.

Red team. Yes, chef.

Still waiting on that first table. One branzino, one prawn.

Three branzino, one prawn.

Yes, chef.

Peter gets nothing.

Red team. Come on, guys.

Make sure you got everything on me. The sauce, the branzino, the scallops, the

prawn. Let's go. How long?

30 seconds.

Where are my... My prawns! Whenever you're ready. Let's go.

Are they good? Feel good?

No. Just give me the tray.

No. It's undercooked. No, it's undercooked. Yeah, look. I get pink. You

can see that. Hello, Dave.

Yes, chef.

No, there's no chef.

We are not off to a good start.

Come on, back in the pan. You're going to be busy 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.

Well, how's the prawns? Here.

Straight after that, Dave. Yes, chef. Three branzino, one prawn, yes? Yes,

chef. Service, please. Pick up. Three branzino, one prawn. Let's go.

Right. Dave, give me a time. Three branzino, one prawn, please. Yes, you

have about 30 seconds. 30 seconds. Wow, that's quick. Let's go.

Hey, hold on, Dave. I've got to get these prawns done. Make sure they're

cooked. Heard, heard, heard.

Prawns. Thank you.

Enjoy. You're very welcome.

Give me the mussels.

Muscles in there. Thank you.

Prawns, let's go.

Prawns coming up.

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

All right, red team, we go now with four covers. Table three. Three prawn, one

branzino, yes?

Three prawn, one branzino.

All right, where are my prawns at? Right behind, right behind.

Got you. I need my prawns to play, please.

Muscles, where are they?

Walking in ten seconds, chef. Let's go.

Jake, here's your croutons.

Boulevards, thank you. Pour gently.

Service, please.

Right, let's go.

Three branzino, one prawn now, yes? Heard, Chef. 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.

Take one minute for prawns. What about you with the bouillabaisse? The branzino

was pan-seared to perfection.

The mussels are cooked very well as well. 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. He's coming. He's coming.

Branzino is coming in 10 seconds. Oh, boy. I'm going to send those prawns

ahead there. Yes, send.

Let's go. Table three, please. Send.

Table three. Branzino coming. Wait for me. Hand it over.

Let's go. Yes, chef.

Go, sir.

Behind, behind.

Watch out. Hey, don't cross. Yes, chef. You have to keep on crisscrossing. What

do you need down there? No, it's the tongs. They're right here. Oh,

my gosh.

Yes, chef. What are you turning around for? I know, sorry. I've never worked in

a restaurant before. I've only ever worked on private yachts.

Gently, gently.

Just get it 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.

Down. Down.

You don't want to air host this. Let's go.

Yes, chef.

You need a bit of salt, Jake.

A little salt. A little salt.

Look at me. Last time I saw you do that. Yes, chef. I've asked you to season

where? In the pan.

In the pan. Why?

Because it melts and it's seasoned properly. You don't season like that.

Sorry about that, chef. Second time. I'm not telling you a third time. Sorry,

chef. Get it under control.

Yes, chef.

Bosh, here you go.

Three Branzino.

That is raw.

No.

Scallops are raw. Okay, I got you.

Who cooked those scallops? I did, Chef. Come on, Dave, please.

I got him. I got him. I can start him. Things are already feeling really

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

Dave! Dave! Dave!

Oh, thank you.

I'm feeling defeated.

I don't want to be the weakest cook on this team. Basha, these are better.

Please check them. Double check them. Let me know if you need help, bro. I'm

okay. Table nine. Let's go.

Red team, straight off that. Three prawns, one branzino. Heard. Heard.

Three prawns, one branzino. One branzino. I got you.

Thank you.

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?

I got it. I got it. Thank you. Three prawns, one branzino, yeah?

Three prawns, one branzino. Yes, chef.

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.

Fasha, 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?

Too much pepper. 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.

Basha, 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.

I'm sending the three prawn. Still waiting on that one branzino.

Table seven, the cue.

Here, Basha.

One branzino coming up. That's it.

That's it.

Yeah, 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.

Heard. 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 10, 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? Yes, chef!

Table 12, let's go.

I loved the fish that the blue team prepared.

The skin was still crispy, and it was cooked to perfection.

Fred, do you know who's behind Jake in the middle? Julia, are you done? Finish

off these crostini.

Crostini, hard Jake. Do those crostini. Thank you.

Julia. Yes, Chef. Crouton, please.

Just spread it once, Julia.

Let's go.

Hurry up. Let's go. I'm sending this, Jake. Table 12. Let's go.

Brian, look at me.

Appetizer's done.

Entree's next.

You did a great job, but don't... Get up on the entrees. Yes, chef.

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

All right, red team, I'm in trouble now. Yes, chef. Blue is done, and I'm still

waiting on three branzino, one prawn.

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 prawns. Four

prawns are orange, chef.

You got to pee. What can I do? No, that's it.

Hey, two minutes on the prawns. Two minutes on the prawns.

Thank you.

How long, red team?

Let's go.

OK. Service, please.

My apologies.

Table 11. Go, please.

All of you, come here. All of you, come here. All of you. Now, out of the

kitchen.

Thank you for waiting.

We've got to get organized.

We've 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. Yes, chef. Because

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.

Red team, there's just no communication.

Appetizers done.

Entrees next. Get it together. Let's go.

Yes, chef. 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. So I'll

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

I'll get the fries done.

I can do salmon and prep the pearl onions, and I can prep the escarole.

Entree 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 got to nail this second half. 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. And that means 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. All

right, Jake. Thank you, Jake.

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 entree service, my

mindset is just listen to Jake and be the best teammate you can.

Right, blue team. First entree is two salmon away.

Yes, Chef. Give me a time.

Six minutes, Chef. Two salmon followed by three salmon and one steak.

Yes, Chef. Red team. Yes, Chef. Yes, Chef. Let's go. One salmon, one steak

followed by two salmon, two steak. Two salmon, two steak. Yes, Chef.

How long, Basha? How long? Seven minutes, Basha. Seven minutes, Chef.

Let's go. You doing the veggie for me?

Yep. Heidi, with the escarole, just a quick saute. That's all it is. A little

touch of butter. Let's go.

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.

It's not rare. It's raw.

It's raw. All right, chef.

I rush it, send it to the pass, and oh, my God, it's just raw.

Get it in the pan.

Let's go. All right, Chef. Thank you, Chef. Now, look at me. Hey, routine.

You're going to rush and race?

No. And undo all that good work across the appetizers? No, Chef. We're going to

fix it. I don't get it. Yes, Chef. No more raw protein.

Where's my lentils?

There we go. You got them? Yeah.

Let's go.

Steaks up. Fries coming. Boss, 30 seconds on the fries and you're good.

Pasha, puree up. Salmon coming.

Finally, dive the voice.

Parmesan cheese.

Fries coming. Fries coming. At the beginning of the entree, 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.

Basha, salmon up.

Basha, 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. Well done.

Are you guys both working the salmon?

Yep. Right, salmon, let's go.

Salmon now.

Hey, that looks fantastic.

Thank you.

Service, please. Table two, go.

Right, let's go. Three salmon, one steak. How long?

Two minutes, chef.

I need a plate. I need a tray for MJ. 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. Julia.

Yes, chef. Stop rushing.

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, Haiti?

A little bit longer. We're dying here.

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.

Right, salmon now.

Salmon now. We have an entire service 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.

Julia, salmon, please. Yep, I'm trying to... Pass me the pan over here.

Why is this happening? Why is this happening? In the pan!

I need help.

Behind, behind. I need the salmon, now.

Julia, salmon, please. Pass me the pan over here.

Why is this happening? Why is this happening? In the pan!

In the pan?

We're doing pans now. No more trades.

Pans? Pans? Okay. Take three deep breaths for me. All right, Chef. And

chill out a little bit.

Table full, please. Yes. Right, look at me. Julia, slide that fridge open. Yes,

Chef. 30 seconds timeout. Yes, Chef. Big deep breath.

Oh, my God. That was so stressful.

Chef Gordon Ramsay said the words, you're in timeout. I'm 23 years old.

That's embarrassing for anybody.

30 seconds on each side.

I just put it in the oven. While I'm in the fridge, I'm extremely irritated at

first. I'm just so annoyed that I had 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.

You ready now? I'm ready, Chef. You sure? 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?

Yes, chef. Let's go.

Steak and fries done, boss.

All right. This is well.

This is, um... It's what?

It's not medium rare.

Well, what is it, then?

I believe it's, um... Then kill them!

Ryan.

Ow! What are you telling me?

It's well.

Okay. Yeah, that's not. It's not medium rare.

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

Okay. Bosh, salmon up. Please check it before it goes out.

Give me that, son. All right, hurt?

Hey, do you hurt?

Yes. Thank you. Ritzy. Yes, chef. Ritzy. 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. Yes, Chef.

Otherwise, I'm going to get Tiffany out of the dining room and I swear to God,

I'll send all three of you to the lounge and I'll cook this table myself.

The pans are getting too hot.

So then lower it and then finish it off in the oven for a minute, okay? Do you

want me to do it? I can do the salmon. I just need the timing.

Where's the time? Red team.

Red team.

New steak is up. 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.

Oh, my God.

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? Yes, it's

almost ready.

Thank you. Here, Jake, salmon. Let's go.

Service, please.

Borderline sauce, where is it, please? Right here, chef. Let's go. Two seconds.

Thank you. Go, please.

Six top, yes. Table eight.

Julia,

how long in one salmon? 30 seconds. That's 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 entree 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,

Basha, salmon up. Okay.

Please check them.

Chef, I don't know about the salmon. What do you mean you don't know about

it? I need another salmon.

Another one? Yeah, look, it's burnt. Once again, burnt skin, raw inside.

Dave, honestly, I wouldn't serve that to my 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. Yes, chef. No.

This looks very good.

I see. I apologize. You're still waiting for the salmon from the red team. It's

coming right up. I'm so sorry. 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 urgently.

Come on. Tasha, it's too raw.

So keep acing it.

Oh, my God. This is such a disaster.

Oh, my gosh. Are we going to now do the same thing what we did for the

appetizers? Come on. We need that salmon.

I have dreams of making it to the finale.

Rasha, salmon.

Okay. But they are slowly slipping away.

There you go, Sean. Just a young lady. I need one of you on the...

Game. Service, please.

Table five, yes.

I'm now waiting on three steak, one salmon, yes? One salmon, yes, chef.

Three salmon, one salmon. After that, after that, it's four salmon, two steak,

yes? Yes, chef.

How's the salmon cooked on the inside?

Perfect. It is? Okay.

Crispy skin.

Steak time.

Talk to me.

Half of my steak was medium. Okay. The other half was medium rare. Okay. Right,

blue team.

Last table. Three salmon, one steak. Yes, chef. Finish strong. 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 the salmon. Thank you, chef. Right here,

Eddie.

Yes, Jake. There you go. Thank you. You're welcome.

Service, please. Table 12. Let's go. Go. Blue team. Yes, chef.

Great job.

Sit 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 entrees, and they're very sad.

Dave, now we go one salmon, three steak, followed by four salmon, two steak, yes?

Yes, Chef. Masha, it could be four salmon.

It's 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.

Watch it!

Sorry, guys.

Oh, my God. We are so far behind. Out of the way.

Give me the four salmon, please.

Yes. Where are they?

Of course, I salt them.

Just pass me the salmon.

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

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.

We're waiting for our food from the red team.

Three steak, three, 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, yes? My apologies. Table three.

Minute and a half. Four salmon, two steak, yes? Yes, chef.

Let's go. How many steaks, how many salmon, chef? Oh, my God.

Are you serious? Four steaks, two salmon.

Oh, my good God. Basha, it's four salmon. Four salmon. Thank you.

Come on, Basha. This is embarrassing.

I'm sorry, chef.

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

Ready. Last table. You got it. Three steak, one salmon. Three steak, one

salmon. Three steak, one salmon.

The red team's entree 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. Maya, sincere apologies.

Salmon and steak fries.

Thank you. You're welcome. I am lost for words. I said after the apps get on the

same page.

Yes, chef. What happened?

We won't.

We weren't on the same page.

We weren't. We tried. Yes, chef.

Hello, folks. 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.

So you thought the plating was inconsistent.

Very inconsistent.

And the flavor? The flavor was fantastic.

Okay, enjoy the rest of your meal. Thank you for the feedback.

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, you know, 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 their ship.

You really kept us together, Jake. Yep. Thank you.

I appreciate that a lot.

The blue jeans entree was pretty good.

The skin was crispy, which was nice. The red team's entree 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 a captain.

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

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.

Tonight, only one team will win and secure their spot in the semi-finals.

And sadly, for someone on the losing team, you would 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.

Come on in.

Come on in.

Jake, oh, come on. 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. Thank you, chef.

Jake. We think that's one of the best performances by any captain this season.

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.

Young man, you just won the final huge advantage of the season and so well

deserved. Blue team, well done.

Ladies and gentlemen, have a safe journey home and God bless you all.

Please. Thank you.

I feel embarrassed with this performance.

It did not show who Basha 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.

Basher, 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. Yeah, it was embarrassing. It's just a consistent

lack of good food and plates didn't arrive.

Right.

Wow. Very good. Yep. Yeah. Yeah.

Basher, 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.

And so stay on track.

Yes. Okay?

Right. Come and say goodbye.

Chef, thank you so much.

Thank you. Appreciate it.

Thank you for all of the advice, Tiffany.

He's so proud of yourself. Thank you. Thank you for everything.

It's nice to meet you, dude.

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.

Thank you, chef.

I've made so many friends in this kitchen.

Red team!

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.

So I'm 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.

Next time, it's semi-final nights. The top five face a daunting classic.

Keeping up with Gordon!

Let's go! But there's a catch.

Before you get to Gordon... You gotta get through me, right? 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, Basha. Don't get behind.

I'm working on it right now. I don't know if I'm going to catch up. One small

slip. Uh-oh. Could cost them everything.

Julia, you're going to burn.

It's a one-way ticket home.

Everybody with me? Inside down. The lamb needs to be pink. This feels way under.

I cannot serve raw lamb.

You could be in real trouble.

If I do that, the dream of being America's next master chef is finished.

Nation's Dumbest. All new.