All language subtitles for Masterchef.US.S02E10.HDTV.XviD-pwe

Previously on MasterChef,

one home cook exploded
in the kitchen.

I don't think my dish
is the worst dish here.

I think you're wrong.
His arrogance--

it's stinking up
this kitchen.

And a new rivalry erupted.

I told Jennifer
I think she's a bitch,

and I'll cook her under
the table any day of the week.

At the end of the day,

one more homecook's
MasterChef dreams

came to a bitter end.

Jenny, your time is done
in MasterChef.

Tonight, the cooks are thrown
into the lion's den.

You're not gonna work like
a little pig in my kitchen.

Gordon Ramsay
has lost his mind.

I want that mess
cleaned up.

Worst dish I've ever seen
in MasterChef.

And on top of that,
that is the worst dish

that has ever left
my kitchen.

Now just 12 cooks remain

to battle it out in front of
three culinary heavyweights.

stupid cake.

At stake--$1/4 million,

and the title...
cake!

Of MasterChef!

MasterChef 2x10
Top 12 Compete
Original Air Date on July 11, 2011

== sync, corrected by elderman ==

The remaining 12 amateur cooks
have been brought to the rooftop

of an elite
Hollywood hotel.

Let's go.
Come through.

They'll be split
into opposing teams

for today's
high-end catering challenge.

The losing team will face
a pressure test

where one more cook's
MasterChef dream will die.

Welcome
to London West Hollywood.

This hotel has a special place
in my heart,

'cause it houses
my Los Angeles restaurant.

You are gonna be cooking

for a Hollywood party
right here.

All right.

You'll be split into
two teams,

and each team
will have to conceptualize,

prepare, and cook
different hors d'oeuvres

for our v.I.P.
Guest list.

The courses are...

Vegetable, beef,

and a dessert.

All of you are gonna be cooking

in my Michelin-star kitchen
downstairs.

Yes!
Yes!

We had two stunning dishes
from our last challenge.

Based on that,
Ben and Christian

will be picking your teams.

Let's go.

Let's go, let's go,
let's go.

I couldn't have asked
to be a team captain

for a better team challenge.

I can't wait to just start
the game and take Ben down.

Ben, first choice.

Chef, I've seen at least
one contestant so far

produce a presentation
like this.

I'm really, really hoping
I'm gonna be on Ben's team.

I think Christian's amazing,

but he's really aggressive
in the kitchen.

My first selection is
definitely going to be Suzy.

Suzy. Wow. Wow, wow, wow.
First-round draft pick.

The fact that Ben
chose me first

shows that I am one of
the top dogs in MasterChef.

Christian,
who is it, please?

Adrien.

Okay, Ben Starr.
Tracy.

Tracy. Wow.
All right.

I'm gonna go
with Alejandra.
Okay, good.

Jen.
Wow.

Derrick.
Wow.

Esther.

I'm going with, uh, Giuseppe.
All right, Giuseppe.

I'm with the boys
today. Whoo!

I'm last again, almost,
and I'm thinking,

"please, I do not want to be
on Christian's team."

I've seen this person
produce incredible miracles

under pressure,
and that person is Christine.

Christine.

Christine for the full house--
all-girl team.

Not all.

Okay.

Nobody wants to pick me.
That's fine.

I don't know why,
because I'm 2-0,

and I perform really well
on these team challenges.

So all it is is just
fueling my fire right now.

Ben!
Yes, chef.

Looks like you've got
Charlie's Angels there.

I had a feeling
Ben was gonna be picking

a lot of the girls,
which is fine.

Girls--um, I like 'em,

but they're a little bit more
dramatic than guys.

And I think when it comes
to being in a kitchen,

you can't really have
a lot of drama.

You've got 90 minutes
to prep

three stunning
hors d'oeuvres.

We have 90 minutes

to cater a Hollywood party.

Hello! Can somebody bring
a straitjacket over here?

Gordon Ramsay
has lost his mind.

Your time starts now.
Off you go.

Run.

Each team has 90 minutes

to devise and create
300 luxury hors d'oeuvres

from the ingredients
in Chef Ramsay's kitchen.

Each one of you is gonna take
ownership of a single course.

I am not a dictator.

If you want your team
to produce brilliant results,

you have to empower them

to do something
that they're passionate about.

First course is veggie.
Does anybody have--
I can do veggie.

You can do veggie?
Gazpacho.

Okay. Beef.
Yes? Beef.
Me beef? Sure.

Do you want rib eye,
short ribs, or filet?

Filet.
Filet.

Christine's doing
an open-faced Wellington,

a little bit of puff pastry,
mushrooms, filet,

creme fraiche--done.

Last course
is Esther's beautiful,

dainty chocolate profiteroles.

Listen, I'm your bitch.
I'm here to support you.

Let's go, guys.

Ben is running his team
in a democratic fashion.

But on the red team, Christian's
making all the calls.

All right, vegetable?
Gazpacho.

Christian has a menu
mapped out in his head,

and that's what we're
going with.

Some of his ideas,
I'm wondering if they're

a little too risky
or edgy.

Beef--we'll do
a little tartare.

Yes.
A little pepper--
we'll torch it.

I'm in charge
of the beef tartare,

and I've never made
beef tartare.

I mean, hell, I've never
even eaten beef tartare.

It's a risky thing, 'cause,
you know, it's raw meat.

And for the dessert?

We'll do profiterole
with filling.

Okay, let's do this, guys.

Christian and Ben, please.

Ben!

Ben!
Yes, chef!

Two seconds, please.
Christian, let's go. Quick.

So Gordon calls me and Ben over,

um, for a little powwow
to go over our menus.

Ben!

Let's go, Ben! Come on!

Now! I don't have time
for this !

I just had to yell at Ben
to get over there,

because he's wasting my time.

If Gordon can yell
in the kitchen,

I think, uh, I can yell
in the kitchen, too.

Talk to me
about the dishes.

Vegetable--we have
a gazpacho shooter.

Christian.
They must have been
listening to us,

'cause, um, Adrien
went with a gazpacho.

Okay, so are you two
copying each other?

No, chef.
The list of ingredients here
is extraordinary,

I mean,
really extraordinary.

Desserts. On a high--
what is it?
Esther is on desert.

She's doing very dainty
chocolate profiteroles

with a lattice
of chocolate on top.
Wow.

Ambitious.

Um, a profiterole,
again, and, um...
Wow.

It's the same
dishes competing.

Have the balls
to change...
Mm-hmm.

If it's not hitting
perfection.

You're the captains
for a reason. Good luck.

Thank you.
Thanks, guys.

Listen, we don't have
to change courses here.

All we have to do is make sure
ours tastes better.

Esther, look at me.
Look at me.

You're not gonna work like
a little pig in my kitchen.
Yes, chef.

I want that mess
cleaned up.

I'm cleaning everything up
right now.

Despite Gordon's fear
of similar menus,

Adrien and Suzy
are both going ahead

with their gazpachos.

I've done gazpacho
a couple of times before.

I'm gonna keep it simple

and keep it, like,
really delicious and fresh.

Adrien, how we doing?
Doing all right.
I need to adjust my seasonings.

I'm doing a gazpacho again,
but I'm doing a duo.

Are you doing them
at the same time or layered?
Yeah.

It's going in the same cup,
so just layered.

Make sure they're
the same thickness.

Obviously,
this looks like puree,

and this one's thinner.
So just be careful about that.

Not only do I find out

that Adrien's doing a gazpacho,
uh, but he's doing a duo.

He's like the one-upper.
I'm so screwed.

Meanwhile, Christine
is trying to ensure

her cooked beef dish

beats Derrick's
raw beef tartare.

I just went through
a pressure test

where I had to cook a filet,
so hopefully I can do it again.

! Only concern
is that I overcook,

which I hope I don't do.

Do I cut out--cut out
a thick steak like that?

Oh, that's fine.

I have Derrick on the beef,

and raw meat's
very risky.

But I'm sticking with my plan,
and, uh, you know,

that's what chefs do.

Esther is going
up against Giuseppe

on the dessert course.

He's ditched a disastrous
batch of profiteroles

and is now switching
to fruit tarts.

The profiteroles didn't
come out right.

I didn't have, uh, a scale,
so I had to go by eye,

and that is very hard, man.
You can't make it.

Mama Mia.

Esther also managed to mess up
her first batch of profiteroles.

Attempt number two
isn't going much better.

There is something wrong
with this flour.

Esther, what's that for?
I'm making the batter again.
Something went wrong.

I could tell
right when I touched them.

Okay, you're making
a choux pastry for dessert.

Yes. Concerns?
Uh, yeah, I mean,
I'm deeply concerned...

Concerned that they'll take
12, 15 minutes to cook...

Right.
15 minutes
to cool down.

Right.
Are you mad?

If I don't have the dessert
ready on time,

then we forfeit
the dessert course,

and all those votes

will automatically go
to the red team.

If it's not cooked
in the center, you're screwed.
Right.

I just need Gordon
to get out of my face.

600 hors d'oeuvres
for the Hollywood cocktail party

must be served
in just 30 minutes,

but Gordon isn't happy
with progress so far.

I mean,
I'm deeply concerned.

If it's not cooked
in the center, you're screwed.
Right.

One-bite wonders, yeah?
Let's go.

Both teams are putting final
touches to their gazpachos.

I want you guys to try this.
Okay.

More salt?
Yeah.

So we can put, um, just, like,
a dash of this on the bottom

and then the red
over the top.

Giuseppe, how's it going now?
All right.

All right,
that doesn't--

you don't sound positive, buddy.
Over here. Over here. Look at this.

Hey, look at this guy.

Okay. Um...

It needs--
it needs something green.

Do we have mint
or basil?

Tastes awesome. It's good?
All right.

While Giuseppe is delighted
with his red team dessert,

Esther on the blue team
is having more problems

with her second batch
of pastry dough.

What is all that
in there?

Yeah, my choux dough--
it doesn't work.
That's all choux dough?

Yeah. It's .

How much did you make?

I was trying to do enough
for, like, 100,

and, um, ,

just in case
some burned, but...

I am gonna make
a third batch of dough,

and this time
it's gonna work.

I know I can do this.
I have to do it.

Derrick is up against Christine
in the beef hors'ovres.

As the blue team

puts the finishes touches
on their mini beef Wellington,

Chef Ramsay is concerned
with the size.

Is that right, the pastry
being that thick on there?

This is very, very thick.

I have an extra pastry dough
circle on top,

and Gordon comes by
and he's like,

"tis supposed to be
an hors d'oeuvre,

not a freakin' whatever."

So he's like,
"this is too thick."

Do you want to pull
the top layer off?

There's a lot
of pastry there...

Just like that, guys,
for very little beef.

Go. Do it.
Let's go.

Red team, who's serving?

Red team, who's serving?
Uh, it was supposed--

Who's serving
from the red team?

I'm not sure, chef. Not sure. .
The lights are on,

but everyone's
off to Italy.

I have nightmares at night
of Gordon.

With time running out,

Joe is worried the red team's
beef dish is beyond redemption.

You're gonna serve
a raw--

raw meat?
We're--we're gonna sear
it off with the torch--

with the torch?
Yes.

I've never seen anyone

blowtorch raw beef...

Okay.
In a tartare.

I think you're taking
a big risk serving raw beef

to this whole big crowd
of random people.

11 minutes to go.

After screwing up
her profiterole dough twice,

Esther has finally mastered
batch number three.

These are good.

I put the third dough
in the oven,

and they look beautiful.

I'm so relieved.

The final task is to pipe in

a perfectly mixed
chocolate mousse filling.

Ben.
Yes, chef.

The mix is broken.

Just taste the mix.
It's like eating a mouthful

of olive oil, butter--
broken, greasy.

I've done this dough
three times,

and you're telling me
the filling's wrong now?

Suzy.
Yeah.

Show me the bag.
Here you go, chef.

Yeah.

You're piping it,

and you're piping
broken mousse.

This whole course has
been a frickin' disaster.

Yes, chef.
'Cause that is disgusting.

They're not gonna
let us serve this.

With the filling ruined

and time running out,
the blue team must come up

with a new dessert...Fast.

Let's do fruit.
Yes.

Strawberries,
kumquats, basil.

Perfect. Done. Go.

The only thing we have time
to make is berries.

That's it.

And do we even have time
to do that?

You okay, Ben?
I'm losing it here.

Ben, what is the dessert
now, please?

Lightly macerated seasonal
strawberries and kumquats

and a chiffonade
of basil.

So how do they eat them
out of the cup?

Is it a spoon, teaspoon--
what is it?

It's a fruit shot.

I can sell anything, chef.
I'm taking it up there.

I really think
that this whole challenge

is gonna come down to dessert,

and if this is
what it's going to be

with only minutes
left on the clock,

we are screwed.

Blue team--they actually put
together at the last moment

a sloppy dessert--
some fruit put in some paper,

and you're supposed to just
shove it down like this.

Come on,
this is a high-life people.

You have to give them something
that looks elegant.

Last minute!
Blue team, come on!

See those ones right there?
Put some basil on those.
Yeah.

All right, stay focused, girls.
Okay, let's go!

Ten, nine,

eight, seven,

six, five,

four, three,

two, one. Good.
Well done.

Bring 'em up front!

Kumquat fruit salad
with cream.

That's the worst dish
I've ever seen

compiled in MasterChef.

And on top of that,

that is the worst dish
that's ever left my kitchen.

I could cry.
I could fricking cry.

For this Hollywood
cocktail party challenge,

the red and blue teams have
each made 300 hors d'oeuvres.

The guests will try
each of the team's three courses

and vote for their favorites.

Whichever team wins the most
courses will be the winner.

First up--the vegetarian course.

Suzy's tomato mint gazpacho

for the blue team

is taking on Adrien's
duo of gazpachos

for the red team.

I've got
a chilled mint gazpacho.

This is really
a head-to-head.

His dish doesn't look
as pretty as mine.

It's kind of heavy-handed.

I've got this, like, cool,
chilled gazpacho

with, like,
this flower on top

that's, like,
edible and beautiful.

And it's, like, a really "sexy"
dish for, like, this party.

Okay, so, let's try each one.

Let's shoot 'em.
Let's do it.

Cheers.
You have a very beautiful smile...

So you have one point
already.

Thank you.

I think it's too salty for me.
Too salty?

A little too salty, yeah.
Okay.

And Adrien--
a double gazpacho.

Everyone taste one each.

The balance of the sweetness
and the saltiness is very good.

Thank you.
The green doesn't want
to liberate itself

from the glass.
Maybe this will work.

No, but the thing is you cannot
serve that in a restaurant,

because it doesn't
go down.

For the meat course,
the blue team is serving

a mini beef Wellington.

And the red team has
a torched beef tartare.

I have a play on beef Wellington.
Cheers, guys.

You got it in a bite?
No, she didn't do it in a bite.

Do you see? That's the problem
with the 2-bite hors d'oeuvre.

Eventually you'll get a piece
of portobello mushroom...
It's good.

Dribbling out of your lip.

Okay, now we'll go
to the red team.

This is the classic take
on beef tartare--torched.
One bite.

Cheers to one bite.
Cheers.

Good?
Very fresh tasting.

Yeah, it's got a nice tang to it.
Got a little more, yeah, tang.

All right, so you gotta
think about it,

'cause we're gonna
ask you to vote.

This is very big.

Finally, it's time for dessert.

Can the blue team's 5-minute
fruit cup stand a chance

against Giuseppe's
elegant fruit tart?

Hello, ladies, we have your
first bite of springtime here.

Fresh, local strawberries

with kumquats,
just a hint of basil,

and a little bit
of whipped cream.

It's a guilt-free way
to end your evening.

Give it a try.
It's a shooter.

Just take it right in,
all in one bite.

Try to keep it
in your mouth.
Mmm.

And then from the red team--
Giuseppe, what did you make?

All right,
we have a pastry

with a sweet mascarpone cheese,
raspberries,

blueberries,
and a little touch of agave.

If I don't win this
this time,

I'm gonna be completely
devastated, I swear to God.

They were both amazing...
Okay.

But that one did it
for me.

Oh, man, I was shocked.

She liked Ben's dessert better.
I can't believe it.

I have to go with the red,
actually.

Oh.
That was a little difficult to eat,

but this was just nice
and classic for me.

And it was good, and the texture was there.
Split decision. Thanks, guys.

All three courses
have been served.

The guests mark
their voting cards

as the party winds down.

When we hit a hiccup,
we kept going.

I could not feel more proud
of my girls at this point.

Each and every one of them
performed flawlessly.

Two, three--blue!

(Announcer
the votes have been counted.
(Announcer
the votes have been counted.

The first team to win
two of the three courses

will win the challenge,

while the losers will face
the dreaded pressure test

where at least one person will
be eliminated from MasterChef.

As far as looks and taste,
I think we nailed it,

and we're gonna win.

The first course

was a delicious
vegetable course.

One gazpacho more classic,

one gazpacho double-flavored
with guac on the bottom

and tomato on top--

one team came up ahead
on the gazpacho challenge,

and it with 64%
of the vote.

Red team.

So the red team--

a little bit
more complex, perhaps,

a little bit sexy
in design.

We really liked the way
it looked,

the double flavor,
so excellent job.

All right,
the beef.

Derrick,
you look excited.

I was just excited
for beef, you know.
All right.

Well, you were in charge
of your team's

beef hors d'oeuvre,
the tartare of tenderloin.

Blue team,
we had the beef Wellington.

Who was in charge
of that?

I was.
Christine.

This is where
it gets interesting.

One team somehow
was able to garner

100% of the votes.
Wow.

What?
Every guest

that dined tonight

that enjoyed
the hors d'oeuvres...

Enjoyed the blue team's.

Oh, my God.
You win.

Rock out, girl.

People underestimate me
as a cook.

When you put me
against the wall,

then I will usually
come out fighting.

You just never know
what I'm gonna bring.

Red team, for me,
the tartare was bland.

It needed help.

I knew the tartare was risky.

But I didn't expect
a full sweep, and nobody did.

It's neck and neck,

onto the blue team,
one to the red team.

And it's all down
to the desserts.

Blue team, you came up
with a seasonal spring fruits

with a cream.

Red team...

You came out
with a puff pastry.

When it comes down
to the dessert,

I'm feeling like it's over.

It would take a miracle

for our fruit cup
to win over Giuseppe's.

It was a very narrow margin.

The winners
of the dessert course...

With 53% of the vote.

Red team.

I feel great.

I gave actually
the victory to my team.

This is a beautiful
Hollywood ending.

It couldn't be
better than that.

Being in Gordon's kitchen

and winning the challenge
is awesome.

Good job.

I'm proud of my team,
proud of me, and we nailed it.

No pressure test for us.

I feel like a failure
as a leader,

because they were trusting me
to lead them to a win.

It came down to dessert,

and it was Esther's fault
that we lost.

Blue team, you'll be facing
a very demanding pressure test.

Get some rest.

Good night.

Let's go.

Come over, guys,
please, let's go.

Since my beef Wellington

was so amazing last night,

it just blows
that I'm standing here.

I'm angry,
because it's not my fault.

My team is facing
a pressure test.

Had I been able to deliver
the dessert I wanted to,

I don't think
we would be here today.

Red team,

you were the real stars
last night,

and you will not be
facing a pressure test.

Make your way up to the gallery.
Watch and learn.

I feel amazing that I don't have
to go on to the pressure test,

'cause nobody has any idea
what it's gonna be,

but we do know
that somebody's going home,

and I know that
that somebody is not me.

Okay, for this pressure test,

you all will have to create

one of these--

a stunning,

delicious,

eye-capturing

layered cake...

A masterpiece

built on textures,

taste,

and visual impact.

I've been baking
since about age ten,

so I'm extreme comfortable
baking cakes.

You'll have two hours
to make a cake

with a minimum of six layers
of sponge.

Why six layers?

Why--why do you need
to eat six layers of cake?

Okay, on to your stations,
please.

And remember,

whoever
has the worst layered cake

in this pressure test--

at least one of you

will be leaving MasterChef.

Two hours...

From now!
Off you go.

In this pressure test,

the cooks will have two hours
to produce

a delectable six-layer cake.

The judges will be looking
for perfect construction

and presentation
as well as amazing taste.

I'm just gonna go with

a standard
vanilla chiffon cake.

I'm gonna do
a cream cheese frosting

and maybe add
a little bit of basil

and strawberry flavoring
to that.

I'm gonna do
an ice cream sundae,

basically, in a layer cake,
so we're gonna do banana.

We're gonna have a little bit
of hazelnut.

So that's kind of
the game plan right now.

Six layers.
For a professional chef,

that's a tall task, right?
Right, right.

You have to have
the technicality of baking--

architecture, construction,
flavor profiles.
Chemistry.

The base of the cake
has to be a thick layer

so it stands up
when you slice that wedge.

Mm-hmm.
The layers in between

don't have to be as thick
as the bottom base...

Right.
Otherwise it becomes top-heavy.
It's gonna topple.

All right, Ben.
How are we doing?
Hello.

It's gonna be
an awful elimination today.

Who do you think now
is at risk of going home?

I don't want anybody
to go home.

From personal conversations,
Tracy hasn't baked a lot.

Hey, Tracy.
How are you today?

There's a lot of talk
about you being, uh,

a little unexperienced
in making desserts

I'm actually not the top baker
in this competition.

Who do you think
is gonna struggle here?
Um, me.

Christine, talk to me
about your cake.

I'm gonna do a raspberry, strawberry

and apricot jam in the middle.
Jam? That's nice.

Yes, preserve.
Okay, good.

But I'm gonna pipe
a little icing on the outside,

so it doesn't go...
Pffft.

Christine, 30 seconds with you,
I need a bottle.

I have some rum.

All right, Suzy,
what are you doing?

I'm doing
a chocolate sponge cake

and in between
I'm doing a raspberry whip

and then a pecan crust
on the sides...

Okay.
And a ganache on top.

Super simple, no garnish, no nothing.
Yeah.

All right, Ben...
Yes, chef.

How are you feeling?
I'm feeling very good, Chef.

I'm making a cake
that I've made many times.

This is a pumpkin
carrot sponge.

In between the pumpkin,
what are you putting in there?

I'm doing
a cream cheese frosting,

and I'm gonna candy
some hazelnuts

to coat the outside and give it
kind of a nice rustic

but still elegant .

Hi, Esther. How are we doing?
Chef, how are you?

What's wrong? You seem s-
so quiet and down and defeated.
I'm a little down.

What's wrong?
I'm not defeated. I'm just focused.

Okay, good.
You have as good a chance

as anybody in this kitchen
to pull it out and to win.

Okay, folks,
one hour left,

and one person
is going home.

While the cakes are cooling,

the cooks are able
to prepare their icing,

which will be critical
to the construction

and flavor of their final cake.

On the sponge cake side,
everyone seemed to bake 'em,

get 'em out of the oven,

and are slicing them
pretty good.

I got quite excited about
Ben Starr's pumpkin carrot.

However, there's
no aeration in the cake...
Sure.

So it's a weighted mass.

Yeah, it's like
an orange doorstop.

It's about that thick,
and it looks heavy as hell.

Yeah. Esther is still
whipping her frosting.

Yeah, that's not a good sign.

If you're just whipping
your frosting now,

by the time you pipe it
on the cake,

it's gonna be melted
butter, you know?
Yeah.

So they really have some risk
with timing now.

We're coming up
to 30 minutes left.

You should
now start constructing

the layers.

The key is just to keep
this damn cake up.

Doing just little
adjustments here

to make sure it's level.

Christine, how many
is on there?

You're missing
two layers, yeah?

Yeah, I have it
right here, chef.

Okay, good. Come on,
come on, come on, come on.

I just layer it up,

and I'm really
not paying attention

to how thick the icing is
and how thick the jam is.

Just over 15 minutes
to go.

stupid cake.

That's it, Tracy,
all the way around.

Let the palette knife
do the work.

I'm liking the consistency.
I'm liking the layers.

It's--it's standing
up there nicely.

Then I realize

I've made a crucial error.

No, it's not on. I didn't
put the thing underneath.

You know
those little cake rounds

that help you move the cake
from place to place?

Yeah, I forgot it.

Put 'em next to each other,
then you can slide it over.

I literally
lift the cake up

and put it
onto this glass round.

However, the shape of it
is just not the same.

Five minutes to go.

Your cakes
should now be assembled

and you should be putting your
finishing touches on there.

I'm freaking out a little bit.

Time is running out,

and I'm just trying
to get the caked filled.

I'm throwing icing in there.
I'm throwing curd in there.

I'm throwing fresh fruit
in there,

and I've lost count
of the layers.

Last minute!
Really?

My icing
is melting everywhere.

Start putting
those final touches.

30 seconds to go!

I'm in a mad dash to even give
them a cake I can present.

This is just stupid.

Ten, nine,

eight, seven...

Six, five,

four, three,

one,

and stop!

it.

Stupid Cake.

Five, four,

three, two, one,

and stop!

it.

stupid cake.

That has been

the most difficult
pressure test ever

so far in the history
of MasterChef.

And from here,
they look amazing.

But at least one of you...

will be leaving MasterChef.

Okay, Ben Starr,
let's go.

All right, Ben.
Yes, Chef.

Are you okay?
I'm wonderful.

Talk to me.

I-I've been perfecting
this cake for five years,

and I believe
this is the first time

I have had the ingredients
to be able to give you

something that represents me
truly as a cook.
Okay.

And the ability to finally
do that in this competition

is overwhelming for me.
Great, okay, good.

Describe the cake.
Chef, this is
a pumpkin carrot cake

with cream cheese frosting
and candied hazelnuts.

Here we go.

Oh, my God.

I swear to God,

that looks phenomenal...

Thank you, chef.

Absolute sublime.

That is extraordinary...

Absolute magic on a fork.

I'm just letting it finish.
My mouth just had an orgasm.

Sorry.

I feel like I have
finally spoken to the judges

my language,

and they've understood it
for the first time.

This is Ben Starr.

This is what I want to do
with the rest of my life.

Suzy, let's bring it up.

My cake looks amazing.

It's decadent.
It's luscious.

And I hope they love it.

Today I made a ganache
and pecan-encrusd cake

with chantilly cream
on top.

Each layer also has
just a chantilly whip

with a hint of raspberry
as well.

When you mentioned crusted,

uh, it definitely is that.
Crusted.

This one's like--
we're gonna kinda have to do

one of these numbers, like...

The chantilly--I really wish
there was more of it,

just some more mouthfeel
to kind of balance out

with the cake.

You know, when I saw you putting
the ganache on top of the cake,

it was, like, perfect.

And then you went,
and you put this--

I don't even know what this is.
It looks like kinda mold

growing up a tree
on the outside.

So there was a minimalistic
kind of perfection to this cake

that kinda went to hell.

I mean, this is--
it's gross.

I literally just got served,
like, a piece of humble pie.

And I'm realizing that there are
people in this competition

that could possibly be, like,
way better than me.

Okay, Tracy,
come on up.

I'm thinking, please, God,
just let the cake stand

long enough for them to cut it
and put it on their plate.

I made a sweet basil
and citrus-infused syrup

and blended that in
with a sweet cream cheese.

So, Tracy, there's
two things I notice.

"A"--the asymmetrical
construction of the cake,

and "B" is the frown
on your face.

It's good.

I think that
the orange zest and basil

really kind of makes it pop
a little bit

and gives it some
brightness and flavor.

It's simple, clean,

and, um, intriguing.
Thank you.

Jennifer, let's go.

What is it?

It is a play
on a banana split.

So you have your strawberries
on top, your nuts on the side,

your banana on the inside,
your chocolate on the inside.

That looks
amazing.

The chocolate goes brilliantly
with the sponge,

and it's sweetened
by the strawberries.

And it tastes delicious.
Great job.

Esther, please come forward.

It's a lemon raspberry cake.

It's filled with a lemon curd,
fresh raspberries.

And then there's
a sponge cake brushed

with a raspberry
and lemon syrup.

It's very, very sweet,
almost overly so.

Something about
layer cake shows

the level of finesse...
Right.

In the construction,

but it looks like it's been
put together in a panic.

I'm struggling
with the lack of balance.

It's got that sort of
overpowering acidic

but sweetness to it,
and it doesn't really work.

I'm frustrated,

because I could've
done that so much better.

I ran out of time.

Okay, Christine.

It's layers of apricots,
raspberries, strawberries,

and a little bit
of hazelnut liqueur,

just layer upon layer.

It seems a little bit...
Kind of, uh...

Sweet-on-sweet,
one-dimensional,

no contrast,

like, uh, boring.

Okay, Christine,

the frosting on the outside
is what?

It's buttercream.

Sponge is perfect.

The cake's lacking
personality.

And it's pretty
sort of run-of-the-mill.

All of you,
come down, please.

I'm really disappointed
in myself.

Like, this is by far
the worst I've ever done,

and it sucks that it was
during a pressure test.

Two hour to produce
a stunning six-layered

delicious cake.

Sadly, at least one of you

will be leaving MasterChef.

Right.

Tracy, step forward.

Jennifer, step forward.

Ben Starr, step forward...

And take you, Tracy,
and Jennifer upstairs.

Congratulations.

Let's go.

Okay, Esther,

Christine, Suzy,

clearly all three
in the bottom half.

Suzy, it wasn't
your best shot.

Christine, on the back
of your performance

with the beef Wellington,

the cake didn't match
anywhere near

what you produced
in the last challenge.

Esther--awkward,

it didn't really work,

and a bizarre texture.

Christine,
step forward, please.

Oh, my God.
You've done a lot

inside this competition.

And at times,

you've really handled
the pressure brilliantly.

The three of us
are proud of you.

And I'm sure right now

your dad and your son
are equally as proud of you.

I'm sorry.

After the six-layer cake
pressure test,

it's down to the last three.
One of them will be going home.

Christine.

You've done a lot

inside this competition.

And at times,

you've really handled

the pressure brilliantly.

Christine,

I'm sorry,
take your apron...

Upstairs to the balcony.

I think I almost peed myself.

People keep underestimating me.

I'm still here to win it,
so you just better watch it.

Oh, my God.

At this point,

I think I just got hit
by a truck.

And I've got this feeling
inside of me,

that, like, this is my time.

Esther, Suzy,

we've got the neural engineer
versus the lawyer.

It's down to me
and Suzy.

I quit my job,
I'm here,

and this opportunity
means the world to me.

I'm not ready to go home.

Suzy, what frustrated
all three of us

was the fact
that you had something

on the verge of stunning,

but the add-ons
and the pecans

just didn't work.

You don't know where
to draw the line in the sand.

Esther,
you're a very technical,

intelligent cook.

But you looked
out of your depth

across those two hours.

Esther, step forward.

Oh, my God.

Esther...

Take your apron off.

Your time is done
in MasterChef.

Promise...
I'm promising.

Stay on that journey.
I will. I'm not gonna give up.

I'm not gonna go back
to being just a lawyer.

It takes a lot of courage
and conviction

to quit your job,

but it's absolutely worth it

when you're pursuing
your passion.

Food excites me.

And I feel empowered
leaving MasterChef.

The world is my oyster.

Suzy, sometimes
across these challenges,

you go in denial.

And there's parts of you
that produce

sort of fake ideas

that unfortunately
don't really wash.

So we tell you
to make you better,

and you seem to ignore
that advice.

Take the advice,
run with it,

and come back strong.

You may be walking
on thin ice,

but the ganache
was delicious.

Take your apron upstairs
and join the rest of them.

Let's go.

I never, ever, ever in my life

ever want to do
a pressure test again.

That was my hell.

That was honestly
the worst feeling

I've ever had in my life.

That was so much disappointment
in myself.

I'm never gonna
be in there again.

== sync, corrected by elderman ==

Next time on MasterChef...

The biggest mystery box
we've ever had.

One cook's aggression
is unleashed.

I'm not here to make friends.

And one judge's temper

boils over.

Show these people the same
respect they show you.

If not, I'm gonna personally
come over there

and throw you
out of here.

And another home cook's
MasterChef dreams

will come to an end.

I am speechless.