All language subtitles for Masterchef.US.S07E13.WEBRip.NTb.en

Announcer: Previously, on "MasterChef."

- Salmon.
- That's beautiful.

- Announcer: A sink or swim challenge...
- Eww.

Announcer: ...had Shaun target
the big fish in the kitchen.

Canned salmon. He wants you out.

I'm here to win, Chef.

Announcer: And it was Terry...

Gordon: They're like hockey pucks.

It's dreadful.

Announcer: ...who sank to
the bottom of the competition.

You're gonna be missed.

Announcer: Tonight...

Be afraid, be very afraid.

Slightly scared.

Announcer: It's a
triple-threat challenge.

Three pressure tests?
Are you kidding me?

Shaun: Come on, oil.

Announcer: With three
times the tension...

- Christina: Eric's falling apart.
- Kevin: That's not good.

Oh, man.

- Announcer: ...three times the drama...
- I don't like ( bleep ).

- ( snaps )
- Ugh, that's a raw potato.

Announcer: ...and three
times the pressure.

- It's one strike.
- Has Katie cooked it enough?

- Katie: ...two strikes...
- What's she doing?

- three strikes, you're out.
- Oh, my God.

( ticks )

Gordon: Welcome back, guys.

Please, come down to the front.

Top eight at MasterChef,
we cut the riffraff out.

The level of skill is rising.

The level of talent in this room

is getting more condensed.

Some of these people
are starting to catch up

to the level that I came in with.

And I just have to step my game up.

Dan: We're in black aprons.

Black aprons are never a good sign.

They look badass, but it also means

that some serious (
bleep ) about to go down.

Christina: Looks a little
different in here, huh?

Yes, it does.

Be afraid. Be very afraid.

Slightly scared.

Here we are, our final eight home cooks.

Now we know that one of
you eight will set sail

on that amazing MasterChef cruise.

One of you will take home

a quarter of a million dollars,

your own cookbook,

and of course, the trophy and the title

of America's MasterChef.

But we're as in the dark as you are

as to which one of you that might be.

Eric, who do you consider
your biggest competition?

- Shaun.
- Nathan.

- Shaun.
- Katie.

- Shaun.
- David.

- Shaun.
- Tanorria.

- Shaun.
- Dan.

- Shaun.
- Brandi.

Shaun.

- No pressure, Shaun.
- Whew.

Tonight is going to
work a little differently

than you're used to.

You're about to take a
series of skills tests.

And your aim is to get your self safe

and out of the line of
fire as quickly as possible.

To survive tonight, you're
gonna have to conquer

one of the most common
ingredients on the planet.

If you cannot create
magic with this ingredient,

you will never ever
be crowned MasterChef.

The humble, but mighty...

potato.

It is the foundation for
thousands of incredible

dishes here in America
and all around the globe.

You are going to have to show us

that you understand how to create

culinary excellence with one of these.

The last time we did potatoes,

I was in the bottom three
and almost went home.

My heart is beating out of my tuxedo.

I gotta step it up so I
don't have this same nightmare

with the potato today.

Christina: Home cooks...

your first battle for survival

with involve eight home cooks.

From the eight battling
it out at these stations,

half of you will be made safe.

The other four will be
edging closer to elimination.

Closer to...

The next battle.

From the four that
battle at these stations,

half of you will be made safe,

the other two will
be staring elimination

in the face.

It's not a place you want to be.

If you still haven't made it to safety,

you'll be in the culinary
fight of your lives.

Two of you will then go head to head

in a straight fight for survival.

One will still be able
to dream of becoming

American's next MasterChef,

the other will be going straight home.

All of you, follow me.

The stakes have always been
high in this competition,

but we've never had something so intense

to where two people are
competing for one spot.

I want to get in that
balcony as quick as possible.

For your first challenge,
you'll be tackling

something you can order
in almost any restaurant,

bar, or diner in America.

You will need to make us utterly perfect

french fries.

French fries.

I don't really cook french
fries back in Mississippi.

I'm a personal trainer.

I help people every day of my life

learn to live healthier.

so this simple little potato challenge

is gonna be a toughie for me.

Kevin: You will have 20
minutes to make your absolute

best french fries ever.

The best four batches of french fries

will head up to the balcony.

The other four will head straight

into an even tougher challenge.

Please, head to your stations.

Dan: Hell, yeah, french
fries! My favorite food.

I've eaten so many
french fries in my life,

that I'm just gonna
nail this by default.

At your stations is everything you need

to make a perfect batch of french fries.

Russet potatoes, salt,
pepper, fryer oil.

You all ready to make us
the most important batch

of french fries in your lives?

All: Yes, Chef.

Your 20 minutes starts

now.

David: I don't find
this to be as difficult

as coming up with what to make.

It's just simple execution,

so as long as I can execute

I'll make it up to the balcony.

French fries? I mean, come
on, everybody's favorite.

I mean, there's no one in this country

hasn't tasted or
indulged in a french fry.

So the key tonight is to make sure

that they are cut evenly.

The same length, same thickness.

that would ensure
they would cook evenly.

And more importantly, get
that crispness on there.

My kids love French fries,

but of course my kids don't
care what size they are

and if they're all the same shape,

so that's what I'm really
trying to focus on--

making them all look
even and nice and pretty.

I'm feeling the pressure for sure.

This is an elimination challenge,

but, I'm from North Carolina.

Frying's my thing.

Potato's not sendin' me home.

This potato's sending
me up to the balcony.

So Eric's using a paring knife

to cut the smallest piece of his potato.

You're gonna get an uneven cut.

You need a big enough knife

so then you have one solid flat cut.

Terrible knife cuts.

Gordon: Tanorria's all over the place.

Even from here, you could see them.

This is as much of a
test of knife work for me

as it is a test of frying

because if those fries
aren't perfectly in shape,

you're done.

Seven and a half minutes remaining.

Christina: Temperature of
oil also very important,

- and fry time.
- Gordon: Yes.

Oh, this oil's not moving fast enough.

Christina: Frying it
twice will really get us

the crispiest skin, right?

- Blanching and then frying.
- Kevin: Absolutely.

Gordon: Blanching,
for me, sets the tone.

It gets the center cooked,

and you'll leave them to steam,

literally for about
two or three minutes.

With that steam--
that creates

the fluffiness inside.

You blanch them at 300? 325?

320-330 and then crank up the heat.

Kevin: Yeah, into that 350-360 fryer.

Get them nice and crisp.

Then blistering the outside,

hard, firm shell, but
fluffy in the center.

Guys, Dan's fries are thin

and already
beyond--

Yeah, there's too many
and they're too dark.

- Brandi's looks-- -
Kevin: Yeah, they look good.

Come on, oil.

Gordon: Shaun's oil is not hot enough.

And now he's panicking.

Come on.

Gordon: Place 'em in,
Nathan, don't throw them.

Christina: What is he doing?

- Gordon: Use your spiders.
- Is this a spider?

Your drawer, your
drawer. That's a sieve.

Two minutes remaining.

Crispy, consistent fries.

- Gordon: Has Katie cooked any yet?
- Oh, my God.

Gordon: She's still
cutting more potatoes.

She doesn't even have enough time

to fry those things.

Oh, that's not good.

( beeps )

Gordon: Two minutes remaining.

Has Katie cooked any yet?

- Oh, my God.
- She's still cutting more potatoes.

She doesn't even have
enough time to fry those.

Kevin: Oh, my God.

90 seconds.

You've got to fill up your cone

within the allotted time.

What's she doing? She
keeps putting them back in.

- Gordon: Katie's still cooking.
- Kevin: Aw, man.

Gordon: Ten, nine, eight,

seven, six, five,

four, three, two, one.

Hands in the air. Well done.

Please bring your fries to the front.

French fries, while
they may be easy to eat,

they're not easy to make.

My french fries, they're
definitely crispy enough

on the outside, but
they are a little uneven.

Some are darker, some are lighter.

This is not my best work for sure.

Gordon: Let's start off with Eric.

How many times did you cook your fries?

- Eric: Twice, Chef.
- Gordon: Twice.

Just the ones that
felt a little too hard

when they came out the first time.

Gordon: So you've got some
dark ones, some light ones,

and dark ones and light ones.

I mean, you've gotta cook
these, but all at the same time.

- Right?
- Yes, Chef.

It also looks like you've
struggled with the knife cuts.

You've got different-shaped fries.

That means they're
gonna cook differently.

Knife skills are inconsistent,

so therefore you're doomed
before you even start.

Dman, damn, damn.

( sighs )

Nathan, are you a french fry guy?

No, Chef.

I never really liked them as a kid.

Kevin: Wow. Are you nervous right now?

Not--

Yes, Chef.

They're not perfect rectangles,

but I think they're
pretty consistently cut.

Thank you, Chef.

- Is this good enough to make it up top?
- Yes, Chef.

- You sure about that?
- Yes, Chef.

- All right, Katie.
- Hey.

Christina: How long have
these been fried for?

About a minute and 40 seconds.

- Hold that for me.
- Okay.

- Can you feel
that? - Mm-hmm.

- Does that make you nervous?
- Of course it does.

What are you nervous
about when you feel that?

That it's not completely
finished on the inside.

- That's
it's-- - Yeah.

- Ugh.
- Yeah.

I mean, it's a raw potato.

You can see that "bull's eye" center.

- Raw.
- Yeah.

- Do you wanna eat it?
- No.

Neither do I.

( Gordon sighs )

Gordon: How often do
you make french fries?

Not too often, but I
have done it before.

I have a five-year-old daughter
and she loves french fries.

Good color, fluffy in the center.

Nicely seasoned.

They're cooked all the way through.

If all else fails, and
your chips are down,

you know how to perfect a
fry, let's get that right.

Thank you, Chef.

Kevin: Tanorria, do you
make french fries often?

I don't make french fries too often,

just simply because I try
not to fry a lot of food,

believe it or not.

- What happened to this one?
- That one doesn't belong in there.

- I didn't catch that one.
- What about this one?

This one is the cousin of this one.

But there's two nicer ones right there.

Gold, crispy, cooked
all the way through.

Salty.

Are you safe?

Based on that, I would say no.

Based on the rest of the cone,

I would like to say yes.

Thank you.

How do you think you
did with these fries?

I think I did pretty well.

There are a couple of
things I would have redone.

The second time I fried them

I would have left them in
there just a tad bit longer,

just to get it the crispiness I wanted.

From where I'm standing,
it looks like you were using

sweet potatoes to make french fries.

I guess I like mine a bit more crispy.

- You do know that you're not the judge, we are.
- Yes.

And we showed you
what we're looking for.

Ooh.

Have that.

What have you got there?

- There's a lot of pepper on it.
- A lot of pepper on it.

You can see visually there's a lot
of pepper on it and you can taste it.

It just sits there in your throat.

Even if it were a delicious
golden brown potato,

all you taste is that pepper.

Thank you.

Gordon: Brandi, I'm at loss for words.

What a breath of fresh air.

How many times a week do
you make fries at home?

Brandi: At least once a week.

My kids love french fries
in any way, shape or form.

They don't care what
they look like, though.

Gordon: Very consistent knife cuts.

Crunchy on the outside,
seasoned beautifully.

That is just utter perfection.

- Great job.
- Thank you, Chef.

- Kevin: Shaun.
- Hello, Chef.

- How did you cook 'em?
- I started off at 300.

My oil was not coming up as fast

as I would have liked it to,
so I got 'em back in around 330,

but I compensated that by cooking them

for an extra minute to make sure

that they got to the right color.

The color is pretty nice.

I think it could have
been a little bit darker,

but the knife cuts are good.

They're cooked all the way through.

They break apart nicely.

One thing that is really nice

is the fact that it's well seasoned.

- Thank you.
- Thank you, Chef.

David: Nice job, Shaun.

Kevin: This one's pretty good.

Insufficient cook
Insufficient seasoning.

Gordon: They weren't the best.

Kevin: No, but they weren't the worst.

Could have been a
touch lighter in color.

- Gordon: Definitely...
- Christina: Got it.

First person safe from
elimination tonight...

is a textbook master class

in french fries.

Please make your way
up to the balcony...

Brandi, well done.

Great job.

"Textbook MasterChef french fries."

Nothing wrong. No, nothing
he would fix next time.

I'm safe. I've secured
a spot in the top seven

and I don't have to worry
about the rest of the mess

that's gonna happen tonight.

Next home cook who impressed us enough

with their fries,

please head up to the balcony...

David.

Thank you, Chefs.

Kevin: The next home cook
that did enough tonight

is...

- Shaun.
- Thank you, Chef.

Then there were five.

The last person...

safe from elimination...

congratulations...

Gordon: The last person...

safe from elimination...

the remaining four
will face a much tougher

potato skills test.

The final person...

- Nathan.
- Wow...!

- Thank you, Chef.
- Buddy.

Gordon: Good job.

Growing up, I was not a french fry kid,

so the fact that I beat
out four other people

in french fries makes me
feel, yeah, I do belong here

and I do have a chance.

You four, follow us, please.

For your next potato challenge

you'll all be attacking something

that is a family favorite

in every American household.

Something I have on every one

of my menus across the world.

This, to me, is the ultimate

potato preparation.

A perfect mashed potato.

Rich, buttery, creamy, velvety,

seasoned to perfection.

And finished with an
aromatic herb emulsion.

Not a lump in sight.

Tanorria: I love making mashed potatoes!

I just need two of my
favorite ingredients,

cream and butter.

Stunning.

This mashed potato battle
is what's gonna get me

on that balcony and redeem me

from my two floppy french fries.

Tonight, in your next
attempt to survive,

you'll have 20 minutes
to make us a flawless pot

of incredible fluffy mashed potatoes.

The two home cooks who impress the most

will be sent up onto the balcony

and safe from elimination,

and the two that remain,
they'll go head to head

in a potato challenge

you do not want to be a part of.

Do everything you can
to save yourselves now.

Please, head back to your stations.

I've made a frat house bowl of potatoes.

It was not MasterChef Gordon Ramsey

mashed potatoes, I'll tell you that.

Confidence
level--

it's wavering at about a five.

Christina: At your stations
you have everything you need

to make us perfect mashed potatoes.

You four home cooks ready?

All: Yes, Chef.

Your 20 minutes starts now.

So the secret of a great
mash-- first of all,

making sure you cut
those potatoes evenly.

Secondly, a gentle
rolling boil salted water.

And then cook them for
about six or seven minutes.

Drain them and let them steam.

- Come on.
- And then from there into a ricer.

Bring the cream up to the boil.

Whip in your cream and
then finish with butter.

If the butter goes in
first before the cream

it's likely to break.
Butter goes in last.

Christina: It's also
important that you don't

overmix it at that point.

Every time you mix those mashed potatoes

Kevin: Gummy and gluey. Not good.

Gordon: Halfway, guys. Ten minutes gone.

Ten minutes remaining.

Come on, guys. Get 'em going.

I had a little mishap
in the French program,

but you know what? You
gotta get past that.

This is the top eight. You
can't let anything get you down.

Just gotta fight, fight, fight.

Same thing I would do
back home in the firehouse,

gonna do the same thing
right now in the kitchen.

I'm definitely making
it up in that balcony

after this round.

Lookin' good. Lookin' good, guys.

I screwed up my fries pretty big time.

So now I just gotta make smooth

and perfect mashed potatoes.

Top eight. I'm feeling
the pressure right now.

Tanorria, she looks so composed.

One pan on, beautifully seasoned,

and her cream gently simmering

so she'll reduce that down
to make it a little richer.

Look at Dan's. Dan's are
like whole chunks of potatoes.

No wonder they took so long to cook.

Everybody's potatoes are cooked but
Eric's. His are still in the water.

Eric, you gotta get movin', brother.

I know, I got it.

- Christina: Eric's falling apart.
- Yeah.

Hot behind you. Hot. Hot.

Watch out. Be careful.

- Hot water.
- Yep, yep, yep, yep, yep.

We are down to three minutes remaining.

Oh, they gotta push. They gotta push.

Gordon: Gotta speed up, guys.

What is Katie doing?

Just let her do it.

Christina: Katie is not using the ricer,

she's using the masher
to push potatoes through

a very fine tami.

That's the step that
happens after you've added

the heavy cream and the butter.

It's a little bit more fluid.

( bleep )

This is so hard to watch.

Gordon: Guys, we're coming
up to 90 seconds to go.

You've got to taste everything.

- Last minute.
- Come on, Eric!

Gordon: It's got to be inside
the pot before time is up.

Ten, nine...

Judges: Eight, seven,

six, five, four,

three, two, one.

And stop. Hands in the air.

Ooh, oh, man.

All right, everyone. Please bring
your dishes to the front station.

This is gonna be interesting.

It's time to find out
whose mashed potatoes

are MasterChef worthy

and who will face one
final potato challenge

head to head for survival.

Eric-- now on the outside,
the mash is glistening

and it's shiny and it's
inviting, and it looks sumptuous.

- Eric: Thank you.
- Gordon: How much cream is in there?

About 3/4 of a cup of cream, Chef.

All right.

You.

It's a damn good pot of
mashed potatoes, Chef.

Yeah, you've got a
lot of respect from me

because you're a guy's guy.

And so, I'm not here to
throw you under the bus.

Yes, Chef.

But I don't like ( bleep ).

It's a damn good pot of
mashed potatoes, Chef.

Yeah, you've got a
lot of respect from me

because you're a guy's guy.

And so, I'm not here to
throw you under the bus--

Yes, Chef.

But I don't like ( bleep
). What's wrong with it?

There is some lumps in there, Chef.

Yeah. How would you rate that out of 10?

I'd say it's about a seven, Chef.

- You're generous.
- Yes, Chef.

- Gordon: Thank you.
- Ooh.

All right, Miss Tanorria.

You feeling confident
about these mashed potatoes?

Tanorria: I feel more
confident about them

than I do my french fries.

Okay.

Flavor-wise...

- I think it's delicious.
- Thank you.

You were very smart with your quantities

of butter to heavy cream.

Great amount of salt,

but there's not a lot in the pot,

and what's in it is still not smooth,

and that's definitely
where you fall short.

Hi, Chef Kevin.

Kevin: Do you make a
lot of mashed potatoes?

Katie: I actually make
a lot of mashed potatoes

back in Mississippi. Both of my girls

love mashed potatoes.

Well, I mean, from appearance

they look really good.

- They taste really good?
- Mm.

I want you to go ahead and taste that.

- Can you feel that?
- A little gritty?

You feel a little--
Yeah, very gritty.

I feel like it's not seasoned.

I mean, I can taste the rosemary,

but I don't taste salt.

And enough butter. I
wish I had more richness.

They taste good to me.

Wow.

Dan, visually they look nice.

I would prefer the chives be
a little bit more discreet.

I don't want to start
flossing with chives

halfway through my mash. However...

it's all in the taste,
right? As you know.

How much butter's in there?

I used about a 1/4 of
a stick for the garlic.

And then I used the rest of that stick.

Right.

It's very light and fluffy.

I want you to taste it.
Roll it around your mouth.

And then hopefully crunch
what I've just crunched.

Bang. Get that creaminess.

Got that essence of garlic.

But then what happens?

I got a little lump and I got a chive.

Yes, so I got lots of lumps, Dan.

I've got bits of potato now

in the sort of base of my teeth.

How would you rate them out of 10?

Right at a five.

Interesting.

- Christina: Not a single smooth mashed potato.
- Gordon: No.

Katie: This is scary. No one
made perfect mashed potatoes.

and at this point, it's
one strike, two strikes,

three strikes, you're out.
I wanna be safe upstairs.

I want this black apron off, now.

Truth be told, none of you nailed it.

None of you gave us that,
like, textbook smooth

mashed potato.

But, with that aside, some
of you did better than others

in terms of flavor and the finesse

that comes along with that.

Two of you did just
enough to get to safety.

The first home cook
heading up to the balcony...

Tanorria.

Thank you.

David: Good job, Tanorria.

- Good job.
- Thank you.

The second person safe tonight,

separated by a tiny fraction...

Dan, make your way up to the balcony.

Dan: I am shocked right now.

I did not think my mashed potatoes

were enough to get me saved.

But a save's a save

and I will definitely take it.

Kevin: Please, follow us.

Eric: So now, down to the final battle

and I'm ready to fight.
I've been here before.

I deal with a lot of pressure in life,

and I deal with a lot of pressure tests

in the MasterChef kitchen.
And this is no different.

I got my eye of the tiger going

and I'm ready to bring it all.

Now you have one last chance

to prove to us that you deserve

to stay in the MasterChef kitchen.

Just one of you two

will make it up there to safety.

Katie, how would you feel
if it all ended for you

at this last battle?

It would be really disheartening.

My experience here so far
has been absolutely amazing.

I have so much more to learn,

and I have so much more to show.

I'm not ready to go home.

Eric, how you feelin'?

I'm feeling a little bit down on myself.

I'm very disappointed in
my performance tonight.

So, yeah, it sucks being down here

and having to do this right now,

but in getting to do this,

I'll have an edge on the six

that are standing up there.

You know, I'm here to learn.

Now, we warned you things
were gonna get more difficult.

The further down the
kitchen we came tonight

and we were not lying.

This last one is one of
the hardest potato dishes

you'll ever have to master.

It all hangs on this.

This last one is one of
the hardest potato dishes

you'll ever have to master.

It all hangs on this.

Gnocchi. An elegant, technical dish.

Beautiful little pillows
of potato dumplings.

Caramelized up in a pan with
a brown butter sage sauce.

This challenge is gonna
take everything you've got.

Precise culinary skills and finesse.

This dish will show us

who's MasterChef dream will continue

and who's reached the end of the road.

Head to your stations.

On your station, you'll
find everything you need

to make us one amazing plate of gnocchi

with brown butter sage sauce.

Kennebec potatoes, flour, eggs,

salt, butter, olive oil,

and sage.

You'll have just 20 minutes

to make us one immaculate gnocchi dish.

Your 20 minutes starts now.

Come on, let's go. Come on Eric.

- Let's go, guys.
- You got this. Focus.

Katie I definitely feel
like I'm at a disadvantage

because Eric's Italian.

He probably makes gnocchi all the time.

This is gonna be an uphill battle.

Eric: Back in New York City
all of my amazing co-workers

stepped up to cover all of
my shifts while I'm here.

You know, I'm sure they're
somewhat proud of me already,

but I don't want to
let them down tonight.

This is the North versus the South.

It's like the Civil War all over again,

but in the MasterChef kitchen.

All right, guys, here we are.

We're down to the
third and final battle.

A head-to-head
elimination

over a beautiful dish of gnocchi.

This is the one that
you don't want to face.

So Christina, you have
Italian blood in your family--

the A-Z of a perfect
gnocchi starts with what?

Well, we've given them
baked potatoes to start

so they need to rice the potato down.

Powder a little flour over that potato,

and eggs, some salt.

And you gotta get that consistency

of potato dough just right.

The ratio is 80% potato, 20% flour,

and then you enrich
that with the egg yolks.

But too much flour in
there is gonna be like

there's gum in your mouth.

10 minutes gone. 10 minutes remaining.

Nathan: You got this in the bag, Eric.

- Eric, I'm half Italian.
- Okay.

- I love gnocchi.
- Chef.

How are you feeling about these?

Chef, you know, I'm feeling confident.

I grew up in a mainly Italian family.

Sundays was gnocchi night
at my grandmother's house,

so I'm in a zone, Chef.

I got in my head today and
that's just not like me,

so I'm ready to just knock
this out of the ball field.

- Good luck.
- Thank you.

Go, Katie.

- All right, Miss Katie.
- Hi.

- How you feelin'?
- I'm feeling okay right now, Chef.

Seasoning, definitely,
has been a Achilles heel

for you in these past two challenges.

Are you feeling confident
about flavor? Consistency?

- Yeah, I got lots of salt in here.
- Okay.

You look like you're a little frazzled,

- so I'm gonna leave you alone.
- Okay.

- Good luck.
- Thank you.

You gotta see Katie.
She just feels frazzled.

She still feels like she
hasn't found her center.

You guys know that can
just be the kiss of death

when you get this kind of pressure.

Eric's a little overworked.

He's gotta be able to get them
to souffl�, 'cause that texture.

I'm worried that they're gonna be

really gummy in the center.

Those are huge.

This is the crucial part.
When you boil the gnocchi

make sure that water is gently
boiling otherwise you'll explode them.

One minute max, right? Just
till they float to the surface.

They're floating.

Christina: Then you take them out

and put them into a saut� pan

that you already have
butter browning in,

some sage, and of course
the right seasonings.

- Salt, salt, salt.
- ( ticks )

Three minutes to go.

What is he doing?

Eric, it can't be cooked now.

He keeps on lifting
the pan from the stove.

It's gonna be gummy in the middle.

They're not caramelized on either side.

He keeps doing that.

Gordon: 60 seconds remaining.

Let's go, guys. Finish strong.

Nathan: Come on, guys.

Katie has dropped a
sage and I can't tell

if she is going to put
that raw sage on the plate.

She's not gonna do that.

Gordon: Ten, nine, eight,

seven, six, five, four...

- Oh, no.
- She's not gonna do it.

- ...three, two, one.
- She did it.

And stop. Hands in the air.

- ( cheering )
- Dan: Good job, guys.

All right, Katie, Eric, please
bring your dishes to the front.

Gordon: Right.

So visually you have great
color on your gnocchi,

but it's missing a touch
of that nutty brown butter

and the sage... is raw.

Yes, it is. I stepped away.

I don't know why I did that.

That definitely was a mistake.

What does raw sage do to any dish?

Makes it bitter. It's terrible.

It was a mistake.

No mistakes should hit any plate

because we're down to the wire.

Little mistakes send you home.

What does raw sage do to any dish?

Katie: Makes it bitter. It's terrible.

It was a mistake.

No mistakes should hit any plate

because we're down to the wire.

Yeah.

So I'm not gonna eat the raw sage.

I'm gettin' rid of that.

Katie, they're good.

You've got a great color
on there. Nice sear.

Needs a touch more seasoning.
A touch more butter,

but the gnocchi, by and large, are good.

I just wish you hadn't
thrown that raw sage on top.

Me, too.

The flavor of the brown
butter is pretty good.

I do believe it could have
gone a little bit further.

My issue with the dish is the raw sage.

- It's really intense.
- Yeah, for sure.

All right, Eric.

Now it looks like you
have a great amount

of brown butter sauce,

especially compared to Katie's

and it looks very, very
enticing. Very beautiful.

Dumplings are a little bit bigger.

They usually should
be just a hair thinner

when you're rolling them out.

The only other visual
thing that concerns me

is just you don't have
that beautiful crisp

golden brown on both sides.

The potato flavor is different

and I can't discern if that's because

you've seasoned it differently than hers

or is it because those potatoes

needed another 30 seconds
or so in that pot of water.

But like the amount of
that brown butter sauce.

Love the sage leaves in there.

I think that's a beautiful presentation,

and love that you didn't
put raw sage on your plate

and that you honed in on that level.

Thank you, Chef.

Crispy sage. Good.

Sufficient amount of butter on there.

So, nice...

Could do a touch more
color on the outside.

Could do with a touch
more cooking in the center

and I love what you've
done with the sage.

The sage is crispy. Delicious.

But is it the best plate of gnocchi?

No, it's not.

Is Katie's? No, it's not.

But you've done yourself proud.

It's a very good effort.

- Thank you, Chef.
- Thank you.

Uh, Katie, Eric. Two
very strong efforts.

We need a moment to ourselves

because we're split. Excuse us.

Gordon Katie's gnocchi--
the colors are extraordinary.

What was that panic at the
end with the fresh sage?

- 100% it was panic.
- I don't think it was panic.

I think it was planned.

She did it at the end
like to add garnish.

I mean, if that was planned,
then we have a problem.

I cannot believe I
put that sage on there.

Eric's gnocchi-- what
cut him short tonight

was not cooking 'em long enough

to get cooked on the inside

before they went into the pan.

I shouldn't have let myself
get into my head tonight.

- Stupid.
- They both made fundamental mistakes.

- Christina: They did?
- Gordon: One was undercooked and one threw

raw sage in at the end.

But combine them both,
you've got perfect gnocchi.

I think we both gave it our
all. That's what you want here.

That's it.

- Kevin: Yeah.
- Christina: Yeah.

- I feel we got the right decision.
- ( Christina sighs )

Katie and Eric, at this stage

of the game, it's very tough.

Eric, we've seen you fight back

in every pressure test brilliantly.

Katie, you're tenacious
and you get knocked down

and you bounce back up.

This is sad to lose one of you.

Katie...

please take off your apron.

Oh...

Make your way up to the balcony, please.

Katie: I'm safe.

I don't even know what to say.

I'm just so thankful
that I have another day

in the MasterChef kitchen.

At this point, I miss my
girls with all my heart,

but I'm here for them.
I'm here to show them

that it's never too late
to chase your dreams.

Eric, the gnocchi was a
little bit too dense inside.

It could have done
with another 90 seconds,

but you brought a lot
to this competition

and you've got to continue your mission.

Thanks, Chef.

How you feeling?

Um... you know, I've learned a lot.

And I owe it all to you guys.

You know, it's been a rough ride.

I've been on the top,
I've been on the bottom,

I've been in the middle.

- I just let myself down.
- Gordon: Listen...

you haven't let anyone down.

You've raised the bar for every
firefighter in this country.

Never forget that.

Chef.

Eric, I think that you are
easily the most impressive

26-year-old man
that I have ever met.

I think you grew the most.

And I think you proved every single time

you've cooked in this kitchen

to yourself, to us,
and to everyone up there

that you are full of fight.

I think that's why everyone

has the utmost respect for you.

- We're gonna miss you.
- Miss you guys, too.

Come say goodbye, man.

- Damn. Wow, a man.
- Thanks, Chef.

I appreciate it. Thank you, Chef.

Kevin: Good meeting. My pleasure.

- ( speaks softly )
- Eric: Thank you, Chef.

Here's a tough question
that I didn't think

I'd be asking you tonight, Eric.

In your mind, who is
America's next MasterChef?

Brandi. She's got somethin' in her

that she's been dyin' to get out.

This talent that's just
seems to have been hiding

in this little city in Kentucky,

and I think this is the perfect
stage for her to show it.

Thank you.

- Hey, head up high.
- Bye, Chef.

Next time I see you in New York,

can we have that arm
wrestle again, please?

Please. Put your apron
on your bench, buddy.

Thanks, Chef.

I've always been a very driven person.

And I've always had my
sights set to the highest.

My proudest moment was becoming

a New York City firefighter,

and getting that apron
was a close second.

( cheering )

I came to this competition
with the ultimate goal

of becoming the next MasterChef.

I know how to handle my fire.

But to make it to the top eight

is an accomplishment in itself.

Ooh, that's nice.

I'll definitely miss the judges.

Tell me when you started.

- I'm not-- - Tell
me you started.

I respect Gordon and
Christina more than anybody.

That pesto is a recipe in and of itself

that I feel that all
of America will want.

Gordon: The flavor in
there is incredible.

- Great job.
- Thanks, Chef.

Eric: I've learned so
much these past weeks...

- Oh, yeah.
- ...and you can't put a price on that.

You don't pay $250,000
just for this experience.

Look good. Look good.

( cheering )

I'm ready to bring it
all back to New York

and see what the city
has in store for me.

- Announcer: Next time...
- Switch.

- Go, go, go, go.
- Come on.

Announcer: An explosive
tag team challenge...

- Move, move.
- Got it.

- Announcer: ...has the top seven...
- All: Switch!

- Announcer: ...on the run.
- Don't get frazzled.

Damn it, you gotta move
like you don't wanna go home.

Come on, dude!

Don't yell at me. It freaks me out.

Announcer: Who will
rise to culinary heights?

- Perfection.
- They look beautiful.

Announcer: And who will fall...

- Come on.
- ( groans )

What?!

Announcer: ...to the
bottom of the competition?

Gordon: Last switch.

- Don't freeze up on me now.
- Judges: Three, two, one--

- Oh!
- Oh, my God.

Nathan, talk to me.

- You okay?
- Nathan: I don't know.

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