Original subtitles

Previously on MasterChef...

The home cooks were given a dream opportunity

that soon turned into a nightmare.

Do you think that I am serving that [bleep] out there?

And Tracy's time in the MasterChef kitchen

came to an emotional end.

Right now is where it ends.

Tonight, the home cooks will face

the most difficult test yet.

You'll be cooking a dish

created by the man who put the "F" in Food,

Gordon Ramsay.

And few will make the grade.

You annihilated it.

I could cry.

Now just five cooks remain

to battle it out...

in front of three culinary heavyweights.

At stake, a $1/4 million

and the title of MasterChef.

MasterChef 2x17 Top 5 Compete Original Air Date on August 9, 2011

== sync, corrected by elderman ==

Come on, guys. Come through, please.

Top five. I'm feeling awesome.

Five steps away from winning it.

I'm gonna take everybody down.

The end is in sight.

It's within my reach.

I'm here to get the title of MasterChef.

Let's go. Quick.

Wow. Okay.

We've got Jennifer, Ben, myself, Adrien, and Christian.

So I've got stiff competition for this one.

But I'm ready to fight.

I'm starving to be on top.

So who's been dying for another mystery box challenge?

As with every mystery box challenge,

the contestants have to prepare, cook, and present

one incredible dish using all or some of the ingredients

inside the box.

Jennifer, if there's one thing

you want to start cooking with,

what would be under that box?

Some kind of meat. Christian?

I love seafood, and that's where I come from.

Ben? Some flour and butter and baking powder.

Okay, on the count of three,

please lift those boxes.

One...

Two...

Three.

Ground meat, you son of a bitch.

Ground pork, ground veal,

ground beef.

You have the most amazing celery and carrots.

Fresh corn.

Bell peppers.

Fresh mushrooms.

Rice and potatoes.

Ground meat--there is no way I can make that glamorous.

And then I see the worcestershire.

And I realize

Chef Ramsay has just given me

all the ingredients

for a Shepherd's pie.

As five

of the most talented cooks we've ever had

in this competition,

this is where I want you now

to really come out your safety zone.

I'm just friggin' stumped.

What the hell am I gonna do with ground meat?

But that's the challenge.

The simpler it is, the harder it is.

We want magic.

You have 60 minutes to dazzle us.

Your time starts from...

Now.

Off you go.

Ground beef, ground veal,

and ground pork-- it's nothing really special.

What am I supposed to do with this?

Doing meatball three ways.

I'm gonna be doing a little bit of a play on meatloaf.

On the very, very first day of this competition,

Chef Ramsay asked if I could cook British food.

And I told him, "I'll make you Shepherd's pie

and let you find out."

Ground veal has a delicate texture, kind of like lamb.

So I'm gonna go with that. I'm gonna bump it up

with just a little bit of beef stock

and the worcestershire to try to get

a little bit more of that authentic British flavor

into there, and I'm hoping

that he's really gonna love it today.

Uh, Ben, you're doing Shepherd's pie as well?

Kind of obvious, though, right?

That's pretty crazy.

Suzy is also making Shepherd's pie.

But that's fine, you know.

It's a competition, and I'm a good sport.

And, if I can give Suzy a little bit of a hint,

then more power to her.

This could be a very interesting challenge.

You really have to be creative

to do something that pops here.

I would make an interpretation of a Hungarian goulash

and then a little bit of boiled potatoes and carrots.

Who do you think's gonna excel with these ingredients?

Ben and Jennifer.

I think that rusticity that they bring to their food

could really shine here.

45 minutes to go.

I think ground meat's kind of a tough one

to come up with something incredible.

This is the first mystery box

that's stumped me. I don't know

what the [bleep] to do with this.

Hello, Jennifer. What are you making, meatloaf?

Yes. I'm gonna use actually all three meats.

I'm mixing a lot of the vegetables in

because I like that crunch.

So what do you think? Who stands in your way?

Who's the competition? Adrien.

Adrien. You've been

the apparent frontrunner last couple of weeks.

You feel like you're the one to beat?

I think I'm the one that everyone underestimates.

Don't underestimate me. I think you've changed

Christian's mind anyway.

Right, Christian, the competitions getting down

to you plus four.

Did you think you would get this far?

Yeah, I did.

Really? I'm gonna make it

to the end, Chef. I'm gonna win this.

What are you doing? I'm making chili.

What you serve it with? Um, just chili.

Christian is making a chili,

and to make chili in an hour I think is really stupid.

Honestly. At least have some intelligence.

Doesn't sound like you're pitching for this top spot.

Let's see what everybody else comes up with.

Adrien, what do you got for us today?

I got three different meatballs for you.

Three. Wow.

I'm gonna do a pork chile verde meatball,

a beef picadillo,

and kind of Italian with the veal.

And each one has a different sauce.

I love these all-steel MasterChef pans.

They're nonstick because they use thermalon.

It's breaking up pretty good. Check that out.

Mm-hmm.

You're considered kind of a frontrunner

by some of your competitors.

Who do you think your biggest competition is left?

Um, right now, probably Jennifer.

I guess Suzy's not an issue

for you then? No.

I'm looking over,

and I think he's making

three different types of meatballs three different ways

with three different sauces.

It's conceptually a nightmare.

All right, guys, just over 30 minutes.

Right, Ben.

This far into the competition, you want to make

a Shepherd's pie?

I'm doing gourmet. I'm making it rich.

Beautiful, delicious dark sauce

on the inside, perfectly moist,

but still dry, crisp, beautiful mashed potato top.

Shepherd's pie,

I've been eating it for 45 years.

I know.

It's a dangerous call, chef.

Right, Suzy.

Hey, Chef. Talk to me. What are you doing?

It's a repeat of what Ben said.

I'm actually doing a Shepherd's pie as well.

Ah, so it's a battle of the Shepherd's pie.

It is, Chef. Good luck.

Ben and I are doing

the exact same dish.

It's like showing up to prom

and another girl's, like, wearing your dress.

Ben's not really a savory person.

He's more of a dessert guy.

I don't think Ben's gonna look prettier than me in that dress.

Love the sound of Adrien's meatballs three ways.

Well, I think that he really captured

the spirit of what we were asking for

and did something risky.

Hopefully the skill to execute three meatballs three ways.

I think everyone sees him as the one to beat

in the long run in this competition.

And Jennifer? I'm worried about meatloaf.

I don't think meatloaf takes it in this challenge.

But the secret of a great meatloaf

is in the texture and the seasoning.

It'd have to be a meatloaf like I've never had before.

Yeah.

All right, guys, just over five minutes.

Start thinking about your finishing touches,

your plating, how you're gonna serve this.

I'm totally sneaking peeks at Ben.

His Shepherd's pie looks massive.

It's like something that Godzilla would eat.

Like... You know?

And mine's like what a normal person would eat.

20 seconds to go.

Make those plates jump.

The judges only taste three

out of the five,

so I have got to make it look really good.

Ten...

Nine...

Eight, seven...

Six, five...

Four...

Three, two...

One...and stop.

Finishing touches.

Six, five, four...

Three, two...

One, and stop.

Hands up.

Good job, guys.

I'm looking at everything I did

in under an hour, and I'm pretty impressed with myself.

You know, I made three different sauces

and three different meatballs.

I'm feeling really confident about it.

Really well done.

We've chosen the top three dishes.

The first dish we wanted

to taste really captured all three meats

into a dish that we're hoping really kind of brings

some sort of culinary inspiration.

And that dish belongs to Jennifer.

Well done.

Come on up.

I was a little surprised to see Jennifer up there.

I feel like chili's a little bit more complex

than making a meatloaf.

Tell us about the dish.

Adult meatloaf.

Okay.

I used the bell pepper, both the red

and the yellow.

I used all three meats.

I wanted to make sure it had a lot of color

in there. I put a little bit

of grated parmesan cheese.

Hmm.

I taste all the individual vegetables,

those that are almost kind of undercooked.

The sauce is a little flat.

But that really is adult comfort food.

Thank you, Joe. Thank you so much.

When you cut through a meatloaf,

generally it's dense and sort of packed

with protein.

This one's got this array of colors,

contrasts, and textures.

It's absolutely delicious.

Great job. Thank you.

Well done. Thank you. Thank you so much.

Wow.

Look at that.

I can look at one bite, and I see

all these different little colors and vegetables

and shapes and sizes.

You've won three mystery box challenges,

more than anybody, and this could be your fourth.

Good job.

Thank you very much. Thank you, chef.

I don't think Jennifer

understands technique very well.

I definitely think that I am the top girl

in this competition by far.

All right, the next dish we want to try

also utilized all three of the proteins.

It was a very unique plating.

And also this person stayed true to their homey roots.

And that person is Adrien.

Adrien has three different types of meatballs

three different ways.

It looks like vomit on a plate.

Tell me what we have. The picadillo,

it's the yellow pepper roasted,

carrot, potato.

That's beef, and inside of that is carrot,

celery, and onion, grated to keep it moist.

And the last one is veal with parsley and parmesan.

The plating is beautiful.

This dish is screaming for one thing.

And that's a giant glass of water.

It's so salty.

I understand.

You know, I think we were--oh.

This is like we were all head-faked.

This is, like, a beautiful concept, nice idea,

beautiful plating, like a miro painting.

You buy it, you bring it home...

It's a fake.

Adrien's salty balls obviously didn't go well

with the judges.

They're supposed to be picking the three best dishes.

Okay.

Third and final dish we're dying to taste

'cause it looks incredible...

If they don't try my dish today,

I'm in the bottom two yet again.

And for me, that just means I'm the next person out of here.

Ben Starr.

Oh!

I feel a little gypped right now.

I find it really unfair that I'm not in the top three

because I know that my dish tastes really good.

Shepherd's pie. Shepherd's pie.

Tell me, what's underneath that mash?

We have browned veal,

onion, carrot, celery, and mushrooms sauteed in butter.

On top we have garlic mashed potatoes

finished with a reduction of red wine beef stock

with a little bit of worcestershire sauce

to remind you of home.

I've never had

a Shepherd's pie with veal in it before.

But I'm very proud to say I have now.

It's delicious. Thank you, Chef.

You've got the spice of the savory mince,

but you've glamorized it.

I was getting very worried

that you're slipping away in this competition.

The Shepherd's pie has brought you back.

Congratulations.

Thank you, Chef.

I saw, like, the glistening carrots and the caramelization

on the meat and the sweetness.

I said, "This dish is gonna be good."

I thought it was bolognese with mashed potatoes.

Right? What?

Bolognese with mashed potatoes?

Well, that's what we call it. Yeah.

I know you guys call it Shepherd's pie

or the wonder pie.

Hmm.

Have you ever won a mystery box?

No. No.

This could be your big day, Ben.

This is good.

Maybe you were a little bit heavy-handed

on the cream, but the first and best

whatever kind of pie I've ever had.

Good job.

Thank you, sir.

It's very, very hard.

I mean, it's all savory meat.

The presentation on the Shepherd's pie--

the texture was gorgeous mouthful.

Okay.

My chances now of winning today

are 50%, because they weren't happy

with Adrien's dish.

So there's a really, really, really,

really good chance they're gonna call

my name as the winner.

The advantage in the next stage of this competition

goes to...

Oh, just say it. Just say it.

Just say Ben Starr, Ben Starr, Ben Starr.

Congratulations...

In tonight's ground meat mystery box challenge,

the top three dishes have been tasted by the judges--

Jennifer's meatloaf, Adrien's meatballs three ways,

and Ben's Shepherd's pie.

There was one dish

that had that edge.

It was a very bold move.

The advantage goes to...

He's finally won a mystery box challenge.

Ben Starr.

Whoo! Absolutely amazing.

Thank you.

Finally I've won a mystery box.

So close to the finals, this is the time for me

to win a mystery box, and I did.

Aagh, it feels so good.

Are you ready to see what the advantage is?

I am so ready.

Let's go. Great job.

For the first time,

Ben is now in control of the elimination test,

where at least one person will leave MasterChef.

But as always,

the theme is in the hands of the judges.

Today you'll get to decide between three dishes

that you and your rivals will be cooking.

Okay. But they're not just anyone's dishes.

They've been created and prepared

by a special guest.

This individual's got

restaurants all around the world

and 12 Michelin stars.

One of the best chefs in the world,

and I'm gonna have to cook his food?

This just got really serious

really fast.

Are you ready to meet...

Our mystery guest?

Yes.

Okay.

Hi, Ben. I'm Gordon Ramsay.

Gordon Ramsay's signature dish?

Not exactly what I wanted to do today.

All right, Ben.

Under these covers

are three dishes

personally created by Chef Ramsay.

The first dish is...

Pan-roasted filet of Halibut with crab,

crushed new potatoes,

and a basil vinaigrette.

The second dish is...

roasted duck breast

with honey-glazed baby onions, minted peas,

and madeira sauce.

Wow. I love duck.

And the third dish

is the most amazing roasted loin of venison

set on a bed of beautifully braised red cabbage

with parsley puree and a rich, sumptuous red wine sauce.

Which dish

do you want to cook today?

I probably have cooked venison tenderloin

more frequently than anybody out there.

I want to cook the venison tenderloin.

Smart move.

Very smart move.

Once you've eaten and tasted,

dissected, you can ask me three questions.

Please.

Regarding the shredded beets,

I obviously can't ask you how you make your beets, right?

And it's red cabbage.

It's red cabbage. It's not beets.

That's the first question.

The genie grants me three wishes,

and I screw up the first one.

I throw it in the trash.

What was I thinking?

Second question:

Your parsnip puree, is there an element of dairy

in the parsnip puree? A couple of tablespoons of milk.

As it's cooked, it's blended,

and it's finished with cream.

The cream is reduced,

so the cream thickens at the end.

So two questions down, one to go.

I have to ask you about the cook on the loin

because it does not appear to be seared.

It was almost warmed in butter first

and then seared at the end.

Got my work cut out for me.

Today, the bar is set extremely high,

'cause, in this challenge, you'll be cooking

a dish created by the man who put the "F"

in food--

Chef Gordon Ramsay.

Holy crap.

The intimidation factor

has gone up again.

I have two words for you--

good luck.

We presented Ben with three stunning dishes.

Ben Starr chose...

roasted loin of venison.

I've never worked with venison in my entire life.

I've never tasted venison.

I'm officially going home today.

Thanks, Ben.

You'll all need to taste it,

so come on up here. With no recipe

to follow, the contestants must determine

each of the five ingredients on the plate

and how they were put together... Dive in, dive in, dive in.

By looking and tasting alone.

This is a mushroom?

No questions, please.

You have 90 minutes to become Gordon Ramsay.

Your time starts now.

Off you go.

The contestants first have five minutes

in the MasterChef pantry to select what they think

are the components of Gordon's venison entree.

One missed ingredient could send somebody home.

I know he probably has a lot of things that he uses in there

that you may not pick up on on the first note.

One small, little thing that you don't taste could be

the reason why you go home.

I am one step away from the final four.

I'm working as precisely as I can.

I am feeling today like a deer

caught in headlights.

So, within the first 20 minutes,

you got to get your beetroot on,

you got to get your cabbage braised,

and then start slowly poaching the venison.

How's the mushroom cooked? So the mushroom's roasted

and then sort of finished with thyme, garlic, olive oil.

You have so many cooking techniques.

What will most people screw up?

I think you'll see four out of five of them,

except Ben, roast and overcook the venison,

so it'll be gray on the outside and maybe pink in the middle,

but you won't have that even temperature.

All right, guys, you have less than an hour.

Gonna boil my parsnips now.

Just got to worry about cooking my venison

pretty much towards the end.

There's only four others, so not only is the dish intimidating,

but the competition is intimidating.

Whoever makes the worst Ramsay dish

goes home.

Right. Hello, Chef.

How are you doing? Doing good.

Have you locked it in? Have you got it?

Yes, Chef. Who's cooking

inside the MasterChef kitchen for the last time?

I feel like Christian's cooking for the last time

in the MasterChef kitchen today, Chef.

Have you tasted the venison yet?

Not yet, Chef.

Taste it. Bit of cabbage, bit of sauce,

bit of puree, taste, and adjust.

Yes, Chef.

There is pressure to perfect this dish

from way more than just from the judges.

I'm from Texas.

I can't screw up venison.

They'll throw me out of Texas.

Are you the next MasterChef?

Go to fox.com and apply for season three now.

Have you tasted the venison yet?

Not yet, Chef.

Taste and adjust.

Come on.

Taste everything.

How are we doing, Adrien?

It's pretty crazy. Yeah.

How you gonna cook the venison?

My instinct was gonna be in the pan based in butter.

Did you see how Ben's doing it?

Ben obviously got to ask three questions, right?

You think probably the first question

he would have asked is how to cook the venison?

That was-- that was my instinct.

If you look at the venison, it's perfectly pink,

and it's soft inside and not cooked through.

It's not charred on the outside.

You got to really think about cooking technique here.

Good luck, Adrien. Thank you, guys.

The judges are making me second-guess my technique

on my venison, so I'm starting to think about what the hell

am I gonna do.

All right, guys, your time is half over.

Just under 45 minutes left to go.

Stay focused.

Who do you think's gonna do the best version of this dish?

I am. Why?

I'm good at recreating.

I'm good at looking at a dish and putting it back together.

Hopefully do you right and be able

to recreate your dish just as well.

Who's leaving?

Um, Suzy.

Suzy's a very smart intellect.

Yeah, but she over-thinks.

I'm not done with that.

It still is a little bitter, but with the butter into it,

I think it'll work.

Is that the right size mushroom?

I think so.

But it might have been a little bit bigger.

But...

I've done parsnip crisps.

I've braised cabbage before.

I can roast beets.

I can butter poach a portobello mushroom.

My concern is really this venison.

I've never cooked venison before in my life.

I'm looking back at Ben's station,

I'm noticing that he has the parsnips

actually in with cream.

I was gonna do the cream afterwards,

but that might be something he actually got

from the judges, so I'm gonna do that exact same thing.

I think we're gonna see a dichotomy

between the cooks here today. It'll be very apparent

when these dishes hit the table

who understands the technique behind creating a dish

like this and who doesn't.

All of them have made the puree with the core.

So you'll never get that fine, rich, smooth puree.

Adrien's was really grainy...

So was Christian's.

Christian's is actually split now.

Christian-- convinced he's gonna produce

the best venison dish.

His arrogance is the first thing that will take him down.

The fascinating part--

there's only five things on that plate,

four ingredients and one sauce.

What's the hardest technique

to execute in this dish?

The hardest thing for me one this one would be

the sear on the venison.

Ten minutes to go.

I take the largest of the two tenderloins,

and I go ahead and cut it open.

The first piece gray all the way through.

And the other tenderloin, the one that I'm gonna plate,

is smaller than this one.

Which means it's overcooked.

Just over two minutes to go.

I definitely cooked the venison differently today

than I normally do, just because I had no idea

how Ramsay did what he did.

It really threw me off.

30 seconds to go.

Ten, nine...

Eight, seven...

Six, five...

Four, three...

Two, one...

Stop plating. Son of a bitch!

Hands up, please.

Well done.

I had the advantage,

flushed it down the toilet.

I'm pissed off 'cause I'm thinking

I'm going home, and I don't want to.

Who's happy with their dish?

Wow.

I'm feeling great.

My dish looks spot on, and I think

I did a fantastic job.

One out of five?

Suzy, can you come up? Bring us your dish, please.

Do I think that Suzy talks a better game than she has?

Absolutely.

Sorry. You're not gonna win MasterChef.

That's all there is to it.

Oh, wow. Thank you.

Wow.

Did you sketch it?

How'd you remember-- it's almost exactly like it was.

Thank you. What technique did you use to cook it?

First I pan-seared it.

Then I realized it was too tough,

so I melted a little bit of butter,

and then I put it in the oven

before I sliced into it.

Parsnip puree is sweet and creamy and good.

The cabbage is delicious.

The beets are good.

The sauce is flavorful,

although buttery.

Buttery, okay.

Good visual. Good--good flavor.

Thank you. Hey, Suzy.

Whew. Slight unevenness on the cooking here.

Yeah.

Yeah, you taste the butter for sure.

Really rich.

Cabbage is nice. As a whole,

you should be pretty proud of this dish.

Thank you. Thank you.

Okay, visually, it had impact.

You've got the balance right

between the acidic and the sweetness.

You've never cooked venison before?

No, Chef. Not at all.

It tastes delicious.

You did a great job.

Thank you, chef. Well done.

Christian, let's do it.

I got everything on the plate. It tastes really good.

I wouldn't do anything different.

I tried as hard as I could to make it taste

the same way. I think I really captured

the aesthetic of Gordon Ramsay's plate.

I wouldn't say you totally got it.

The cook on the venison is-- it's not terrible.

Your parsnip puree split.

You got, like, two things going against you there.

Excuse me, is there a lot of pepper there?

Yeah. Yeah? A lot of pepper.

The meat should be the hero, and it's not, Christian.

If you could put the kind of bravado and attitude

that spews from your mouth into your plate,

I think you might be a top contender.

Ben Starr.

I do not want to put this plate in front of the judges.

All right, so the man with the huge advantage,

how'd it pay off?

I squandered my advantage.

I cook venison tenderloin all the time at home.

I barely sear the outside of it.

I eat it incredibly rare.

I learned that the proper method

for cooking this venison was to warm it in butter.

I had the butter at around 200 degrees.

I was watching it. I was touching it,

like, every minute or two, but it just...

200 degrees? Escaped from me.

The perfect temp for the venison

is just shy of 140.

You were boiling it in butter at 200 degrees.

You don't even have a shot before it goes in the pan.

This is a far cry

from Chef Ramsay's dish.

And it's a shame to see

a beautiful animal and a lovely cut

go to waste. Yes, Chef.

I agree.

It's such a shame.

'Cause it's so overcooked.

And the sauce...

You've gone too far.

It's so overpowering.

The main ingredient has been destroyed.

Every single bit of criticism and disappointment

is warranted because I have made a colossal, unforgivable error.

You annihilated it,

and it's just-- I could cry.

I'm about to.

In this elimination test,

the cooks had to replicate Chef Ramsay's signature venison dish.

Even after winning the mystery box,

Ben has just blown his advantage with a disastrous dish.

I could cry.

I'm about to.

Jennifer. Please. Let's go.

Ben got to ask three questions,

so I was watching to see, you know,

how he was cooking some things.

Now I'm a little worried.

When I flashback to the initial dish that I presented you,

this is miles away from there, Jennifer.

Absolutely.

100% agree, Chef.

Jennifer, someone's leaving

MasterChef tonight.

Thinking, "God, finally gonna get rid of her."

I got, like, my fingers crossed

behind my back, and I'm thinking,

"please, please, please."

Understand.

How did you cook the cabbage?

I slow-braised it

with a little bit of the vinegar.

And then at the very end, I squeezed

a little bit of lemon, very little.

The cabbage needs more cooking,

and, the venison,

you've gone past that pinkness.

Damn.

It's a far cry from what Gordon's dish is, obviously.

You've seared porterhouses and filets

and cooked so much meat on this journey.

This is just a massive disappointment.

This Bambi could be your ride home.

I go into each challenge thinking the same thing--

you've got to be number one.

There is no other option.

I know I'm better than this.

Last up, Adrien.

I just don't even want to go up there.

I'm really embarrassed of my performance,

and I know that I've completely just messed up

Chef Ramsay's dish.

Holy crap.

Yeah, I-- no excuses, you know.

I apologize for bastardizing that dish.

Well, thank you for apologizing.

Talk to me about the venison. How'd you cook that?

I was completely tripped up

on how you cooked it when I tasted it,

so the only thing I could imagine

was covering it with butter in a pan.

Where's the rest of the mushroom gone?

I trimmed it up, 'cause that's how I remember seeing it.

You've just sort of taken my $87 dish

from my menu, and I wouldn't pay $7 for that.

I wouldn't either, Chef.

No, you'd have to pay them to eat it.

This one was nothing

but a bit of an embarrassment.

Damn.

It's just all over the place again.

I agree, Graham.

As far as the venison itself,

all I can say is, "Oh, deer."

It's not gonna taste good, Joe.

You're right about that.

Ugh.

Disappointing Chef Ramsay is worse

than my own embarrassment.

I'm kind of just already preparing myself to go home.

What'd you think? Basically separated. It was peppery.

Yeah, very peppery for me. I could see it was burning.

It's sliced incorrectly.

They didn't get it for sure.

It had texture. The reduction was really good.

The technique behind creating that dish...

How that temperature goes all the way...

I don't want to go home.

It would be extremely hard to go home at this point.

Okay, that was a very tough challenge.

And that was a tough call.

But there was one dish

that stood out 'cause it was well thought out.

And it was the closest to my dish.

That dish belongs to...

Suzy.

Well done.

Thank you.

For somebody who's never cooked venison

or even eaten it...

Never tasted it.

You connect. Well done.

Thank you, Chef.

Congratulations.

You're in the final four.

Thank you.

I can't believe I just won.

It's just such a huge honor

to replicate chef Gordon Ramsay's work

and then for him to taste it.

Oh, what a great way to go into the final four.

This moment is my dream come true.

This is a tough choice,

because all four of you have come a long way.

But we do need to eliminate.

We want to see the following individuals.

Adrien, come on down please.

The next person that we'd like to see...

Christian.

I haven't been called up into the bottom once.

I think they expect great things out of me,

'cause I'm great.

Jennifer, why don't you come join us?

Ben Starr, join Jennifer, Christian, and Adrien, please.

I do not want to leave this competition.

But it is a huge injustice to the meat

for me to do what I did,

knowing how I could have perfectly cooked it.

Adrien, Christian, Jennifer, Ben,

all of us expected something better.

Jennifer... Yes.

Step forward.

Christian, step forward.

Jennifer, Christian, both your dishes

were below par.

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Jennifer, Christian,

both your dishes were below par.

But they weren't at the bottom two.

You're through.

Whew.

Back to your stations, please.

Thank you, Chef.

I think it says a lot. I'm still here.

I'm still the best chef ever.

Adrien, your dish looked

somewhat confused.

Puree was broken.

And the sauce was miles away.

Ben...

Puree broken.

Sauce was embarrassing.

So over-reduced.

Your venison, your Rolls-Royce,

was overcooked.

The person leaving MasterChef...

And it really pains me to say this

because I've become fond

of this individual

and we truly thought

that this individual was going

into the final three, maybe even the final two...

I'm sorry to say...

Ben Starr.

Let me tell you something.

Your excitement and your enthusiasm

is legendary.

You love food.

I love food, Chef.

You have a career in this industry.

And you have got to take that

and reach for the stars.

I will, Chef.

Come here.

Well done.

Good job, Ben.

This has been such an honor.

Oh.

Ah.

Chef. Aah!

So great to meet all of you.

Mwah.

Come here. Come here.

Final question. Yes.

Who is gonna win MasterChef?

Adrien.

Adrien. Win it.

You understand me?

Win it.

I love you guys.

You have changed my life.

I can't wait to see you all again soon.

This has been a life-changing experience for me.

And ultimately I go home with happiness

and incredible friendship

and such intense education

because cooking is my life.

And I'm walking away from this whole experience

much the richer for having spent the last few weeks of my life

here at MasterChef.

Bye.

One, two, three, four of you.

Whoo!

Yes!

Relax.

Whoo! Yes!

It's so intense right now.

I want it more than ever.

I get to see it right on the horizon.

I only have three people ahead of me,

and I'm gonna take 'em down.

Congratulations. Thank you.

I want to win MasterChef

more than I've wanted anything in my whole life.

The title means more to me than the $250,000.

I came here to prove this to me.

I want the MasterChef title.

I'm taking the MasterChef title.

Get some sleep.

'Cause you're gonna need it.

Good night.

Final Four!

We're in the [bleep] Final Four.

It's a roller coaster, baby. Get on board.

== sync, corrected by elderman ==

Next time on MasterChef...

The Final Four come face to face

with the world's toughest critics.

These judges can smell fear.

You have no idea what you're doing.

Work together. Bring that magic.

And their true colors are revealed.

You should have made a better dish than that.

I'm pissed at her. I'm pissed at myself.

He's making himself look like an idiot.

Christian's going down.

And one more cook will leave

the MasterChef kitchen

forever.