All language subtitles for MasterChef - 04x03 - Top 19 Revealed.LOL.English

Months ago,

The search began
for the best home cooks

to compete in the world's
biggest cooking competition.

Masterchef! Masterchef!

They came out by the thousands

from every corner of America.

New York city!

Los angeles!

Chicago!

All in pursuit of a place

in the Masterchef kitchen.

It's perfectly seasoned,
really good.

A professional cook
would be proud

to put a dish together
as good as this.

That is one of the best dishes
I've ever tasted.

Thank you.

But only the chosen few

will get to prove
themselves

to three of the biggest names
in the culinary world:

Graham Elliot, Joe Bastianich,
and Gordon Ramsay.

Go!

Those who make it
will have to face some of the most intense...

Speed up, everybody.

...and extreme challenges
Masterchef has ever seen.

This is ridiculous.

That will push everybody...

Come on!
Jesus!

...to their breaking point.

You better shut up or I'm gonna
knock you the [bleep] out.

They'll serve under the stars

as well as for them.

Eva longoria.

Oh, my god!

Shut up!

The amazing Jane Lynch.

Welcome...

- Hey, y'all.
- Paula deen.

This is the biggest cooking
competition show in America.

It's a battle

for the title
of MasterChef,

$1/4 million,
and their own cookbook.

Tonight, the competition
reaches a whole new level.

Yeah!

This is the biggest challenge
of your lives.

It's the final day
of the auditions

as the last of the home cooks

from across the country
arrive ready

to pursue
their culinary dream.

I'm here at MasterChef
because my dream

is to open up my own
little Italian restaurant,

but really authentic.

My daughter said,
"dada, you go win."

You know,
someone can go home

and go back to their lives
and be fine, but I can't.

Like, I have to win
for her.

It's a competition, and
I'm not here to make friends.

I'm here to do
what I love the most,

which is cooking,
and win it all.

As the judges take their places

for the final round,
our home cooks

have just one shot
to prove they have what it takes

to become a MasterChef.

This is huge, man.
This is huge.

First up is Howard,

A 26-year-old U.S. Army veteran
from San Diego

who's now on a mission
to win a MasterChef apron.

Baking powder.

I love to cook.
I believe that what I have

is a skill,
and I'm very passionate

about everything that
has to do with food and wine.

I love it.

I was a crazy adolescent,
and 21 came around,

and I needed a change,
and I joined the U.S. Army.

I did 12 months as a assistant
machine gunner in Afghanistan.

We lost a lot of guys
out there,

guys who had all these plans
that, "hey, when I get out."

You know,
all we would do is talk

about what we were going to do
when we got home.

Is it good?

So now I'm back,
and I'm extremely determined

to make the most
out of the life that I have now,

because of my buddies
that don't have the opportunity

to do it themselves.

I will be America's
next MasterChef.

See you guys soon!

Eeach home cook is given

just five minutes
to plate up their dish.

If two of the three judges
think they have what it takes,

they'll win
a coveted MasterChef apron

and move on to the next stage
of the competition.

Hello, gentlemen.

First name is?
My name's Howard.

From where?
San Diego, California.

And what
are you cooking?

I'm cooking a bourbon peach
blackberry cobbler

for you today.
You got five minutes.

Off you go.

The love of food
comes from where?

My lovely grandma.

She is an amazing cook.

I mean, she taught me
how to cook.

That's where it all started.

Coming back from the army,
I'm trying to pursue it 100%.

What were you doing
in the military?

I served
in Afghanistan,

was a assistant machine gunner
on a 240 bravo team.

You know,
you go over there,

You work with a lot
of great men,

and some of them
didn't come home.

We lost 22 guys
in 12 months.

How do you think
serving in the military

can better you
as a cook?

Discipline, attention to detail
is the biggest thing,

in the culinary industry, if you
can't pay attention to detail,

you're not
going to succeed.

Time's up.

There you go.

Why blackberries with peach?

It adds color to it, it adds
an extra sweetness to it

that the peaches
don't put out.

The way you've done it,
it's rustic, it's charming.

Thank you.

And all the alcohol in there.
What's in there?

- It's bourbon.
- Yeah.

Caramelized peaches?

Yes, chef.
A little amaretto.

- Okay.
- A little bourbon.

The Graham cracker,
the panko,

I've never seen that
used before,

but it adds crunch.

So it takes a lot of courage
to come in here

and present a dessert.

I have a lot more
to show

and a lot more
to bring to the table.

It's a very good
home dessert. Mmm.

Thank you.

Topping's nice,
peaches tasty,

but I'm struggling
because of the amount

of sort of bourbon
you've got in there.

Yes, chef.

I'm a no.

Graham?

It's difficult. It's hard.

I mean, you've got
some great flavor

and some complexity.
I like the crust.

The alcohol's
really strong.

All right,
I'm going to be a yes.

I'm going to go out on a limb
and see what else you can do,

but now,
it's up to Joe.

Let's take a walk.

This is my grandma.

Well, I've got
some news.

Howard...

Has a ton
of potential.

Yeah! Yeah!

I feel on top of the world.

Right now,
like, nothing can crush me,

and this is, like--
this is, like,

one of the greatest
moments ever.

I'm going to prove
to Graham and Joe

That they made
the right choice

in giving me this apron
right here.

Whoo!

I am going to be
the next MasterChef.

So Howard wins an apron,

but as the auditions
come to a close...

Judges.

...the path to a white apron

doesn't get any easier.

What I have here
is a white chocolate spaghetti

with a strawberry puree
and lemon cake "garlic bread."

I brought along my babies
to symbolize my love of cooking.

- Oh.
- I am a firefighter.

From cleveland, Ohio,
and I did a stuffed eggplant.

Love the ambition,
but the best thing on that plate

is the soft-boiled egg.
I'm a no.

I charred
my short ribs.

Hopefully, you guys
can see beyond that

and just look
at the potential instead.

We have to judge you
on what you've done,

not on what you've burnt.

I'm sorry, it's a no.

It would be below par
in any restaurant.

No.

It's not screaming MasterChef.
No.

Thank you,
but no thanks.

I don't think
it's the quality

we're looking for.
I'm a no.

I'm sorry,
it's a no for me.

Is that
America's next MasterChef?

No.

After these
disappointing dishes...

can the last home cook
of this year's auditions

Take home an apron?

Jonny is a 28-year-old carpenter
from Marlborough.

What's going on,
guys?

Hi, how are you?

Last guy of the day.
Still hungry?

- Yep.
- Perfect.

- First name is?
- Jonny B.

Jonny B., good to see you, bud.
What are you cooking?

I'm making
lobster crackerjacks.

- Wow.
- Lobster crackerjacks.

You got five minutes.

Okay.

And what's your day job?
What do you do for a living?

I'm a carpenter,
but I want to pursue food

and see what I can do
with it.

I like the way you utilize
a beer bottle for a rolling pin.

Yeah, I mean,

we're pretty spoiled
with lobster on the east coast.

My friends and I are usually
hanging out on the deck,

Staring out
over the ocean,

and the utensils
aren't always around,

so we're-- you know,

everybody's always got
a beer bottle in their hands.

But lobster, popcorn,
nuts, and caramel?

Yeah.

Served
in a cocktail glass?

Yeah.

You know,
it's bizarre.

Is this something
you've done before, though?

I've done it
a couple times.

Okay.
People love it?

Everybody keeps
asking me for more,

so I think
that's a good sign.

- Great.
- Great.

You're smirking.

What's going on,
Jonny B.?

- How are you?
- Good.

Pleasure to meet you.

Probably don't hear this much,
but you're a lot smaller

in person than I thought
you were going to be.

Camera adds
about 180 pounds.

All right,
coconut, caramel, lobster.

Salty, sweet.

- Buttery, crunchy.
- Crunch, butter.

Hmm.

This is one of those things
that either works or it doesn't.

Exactly.

I'm gonna fall,
I'm gonna fall hard.

Popcorn should never
go with lobster.

Yeah.

But cashews, coconut.

It's so out there,
I don't even know what.

Yeah, I don't--
yeah, you have nothing

to compare it to.
- Right.

Um, popcorn and lobster.

Yeah.

That doesn't read well
on a menu.

The last home cook

of this year's
MasterChef auditions,

Jonny,
a 28-year-old carpenter,

has ended the day
with an unexpected dish.

Lobster crackerjacks.

Popcorn should never
go with lobster.

Popcorn and lobster.

Yeah.

That doesn't read well
on a menu,

but there's something
intriguing about that,

because, I--you know, I'm forced
to say, it actually works.

It's bizarre.

For me,
it's a 100% yes,

because it was
absolutely delicious

in a very weird,
exciting way.

Perfect.
Thank you.

Joe?

This is, like,
MasterChef,

so you're going to have to be--
cook Italian and Asian,

and we're going to put you
through challenges.

Is this, like,
a little trick?

you come here
and try to dazzle us,

or you've got what it takes?

I don't think it's a trick.

I think I have
what it takes.

You know,
I can hang.

I'm on for the ride.

Perfect. Thank you.

Graham?
Love it.

- Love it?
- Totally.

Congratulations.

Across the board.

Three big yeses.
Well done.

Oh.
Good job.

Thank you very much.

This is, like, a yes, but this
is, like, an out-there yes.

Okay, okay.

This is Joe taking a big chance.

You got to reel it in here
because, like,

you kind of, like, maybe
bamboozled us a little bit.

All right.

Now you got to take
the next step.

All right.
Thank you very much, guys.

Whoo!

Why does that work?
You can't stop eating it.

Kind of weirdly good.

I'm feeling pretty friggin'
stoked right now.

This apron's the first step
on the journey.

You know, the most important
meal's the next one.

I'm ready to go,
so bring it on.

I am the next
MasterChef.

So jonny is the final home cook

to win an apron.

He now joins
all the other contenders

trying to move on
in the competition.

Longest journey always
starts with one step...

and that's really
what this is for me.

You have no idea
how excellent this feels.

I'm a stay-at-home mom.

I'm a pastor.

Yeah!

I am a model.

Yeah!

I'm a ex-nfl player.

I'm a housewife.

This apron lets me know that
I really am good at what I do,

and that means
the world to me.

Three yeses.

I did this for my mom.
This is all for my mom.

She would be blown away that
I was even in this situation.

Congratulations.

- Come on, mikey.
- Give this to your mom.

This is everything
to us,

and I'm going to fight
to keep that apron.

I got to learn.
I got to grow.

I got to really
apply myself here and go hard.

This is the beginning
of a journey.

This is the first
in many long trials

to become
the next MasterChef.

Now, the surviving home cooks

who have been
awarded aprons

must fight their way
into the MasterChef kitchen...

Where the ultimate battle
awaits.

Congratulations
on making it this far.

Each and every one of you
were all good enough

to earn an apron,

but after this next challenge,

we'll be taking
a lot of those aprons back.

I'm super excited to see
some of these people go,

because I don't feel
that everybody

that got an apron
deserved that apron.

I'm not even thinking
about if I'm going home today.

I am home.

Follow us.
Let's go.

We're walking down
this dark corridor.

The adrenaline
is coursing through my veins.

There's a gentle level of horror
walking down the hall

and then,
by that same door again

where your fate was started,
and it's just profound.

The doors open,
and I see, like, the lights

and the cook stations, and
I'm like, "game face, bitch!"

Welcome to your first
MasterChef challenge.

This is your biggest, scariest
challenge of your lives.

Oh, no.

Oh, crap.

Pretty cute,
right?

And delicious.

Don't worry, you will not
be cooking this little guy.

Take a look behind you.

Whoa.

Oh, gosh.

It was lambs everywhere.

It was lamb over here,
lamb over there.

I felt like I was skiing.

They were [bleep] all over
people's shoes and peeing.

I'm like, "oh, don't let me
step in this.

Please don't let me
step in this."

Whoo!

Lamb is one of the most
popular meats in the world,

and every year, it is
gaining popularity in America.

It's an incredibly
versatile meat,

and it has
such a unique flavor.

There are so many parts
of the animal that you can use

and so many ways
that you can use them.

So you are probably
wondering

which part of the lamb
we're going to give you.

Well, let me tell you:
All of them.

There isn't a single piece
of lamb we haven't given you.

to help you come up
with this magnificent dish,

you have full use
of the MasterChef pantry.

That pantry has
every ingredient imaginable

to make
your lamb dish shine.

You name it,
that pantry has it.

It's all on this.

Shine,
and you'll move on.

Make a mistake, and you'll be
like a lamb to the slaughter.

You have just 60 minutes
to cook us

the best lamb dish
of your entire life.

Are you ready?

Yes, chef!

Yes, chef!

Your 60 minutes starts...

Now!

Oh, my gosh.

Don't push me!

Damn, bitch!

Are you ready?

Yes!

Your 60 minutes starts...

Now!

(woman)
oh, my gosh.

Don't push me!

Damn, bitch!

I'm running to the pantry
when this woman shoves me.

She actually
pushes me down.

This competition
is not for the weak-hearted.

An amazing list of ingredients
in that pantry.

I mean, how could you not
make a dish sing with that?

Right, it's a veritable
garden of eden.

There's everything in there
that one could want.

A dream.

So this is where the winners

discern themselves from
the losers, in my opinion.

You've got to shop smart.

You got to really make
some strategic decisions.

90 seconds shopping
should be enough.

Everything
should be planned.

Again, you should
spend your time cooking.

Exactly,

a MasterChef
has to be confident,

so you know when you go in there
exactly what you need.

60 minutes isn't long,
is it?

Goes by super fast.

Half of these people
are going home.

and that's kind of
a really good motivator

and really do my best
in this dish.

I'm making
borrego con chiles.

It's going to be a little spicy
with a little bit of sweet,

'cause I'm putting a little bit
of coconut milk in it.

I'm going to work
as hard as I can

and try to hold
onto that apron.

All right, Malcolm,
what are you making?

I'm making
a lamb sampler plate.

Is that like,
"I'm not confident enough

"to do one dish, so I'm going to
throw a whole bunch of stuff

at you guys
so I don't get eliminated"?

No, it's a "I'm not
a one-trick-pony-type guy,

trying to give you guys
a versatility"--

You don't have to show us
everything today.

You just have to show us
one dish that keeps you here.

Right, Beth,
why is it not in the oven?

Because I'm going
to sizzle it.

So you're cooking it
on hay?

- Uh-huh.
- You've damped the hay slightly,

- Yes, yes.
- Otherwise,

you know what's
going to happen there.

I don't want it
to catch on fire, no.

What are you serving
with it?

I am serving a celeriac
and rutabaga puree

and buttermilk-fried
sweetbreads.

That's a lot to pull off
in just under 30 minutes.

- Yes, it is.
- Good luck.

Let's go.

One dish to keep you
in the competition.

Luca, walk me through
what we have.

I'm stuffing a loin
with sweetbread, endive,

and goat cheese.

Trying to do something
that I would be proud

to serve in my restaurant.

Okay, just make sure
they don't get overcooked.

Yes, chef.
Watch that.

Ryan,
what are you doing?

A rack of lamb.

I frenched the rack,
and then basically, I cut it

into individual portions
of double chops,

and I basically wrapped rosemary
around the bone.

Rosemary
around the bone?

That's correct.

I think you've gone
round the bend.

I get that a lot.

Wow.

Oof.

Some individuals out there
are panicking.

They're forgetting
the complete, simple task,

and they're
overcomplicating it.

Still not right.

James Ladd is completely
out of his depth.

I mean, thinking
way out of the box,

but accomplishing
nothing.

Right, the idea of taking
something like ribs makes sense.

Cola, okay,
I get it.

The way that he has those
together are horrendous.

I think Lynn has conceptualized
an incredible restaurant dish.

You know, he's doing
pickled shallots

and a lot, a lot
of technique.

Yeah, there's some people now

showing their true colors,
and they need to be dealt with

and eliminated
from this kitchen.

You have
15 minutes left.

We have seen enough
from some of you,

and right now, Joe is going
to start collecting some aprons.

Whoa,
this just got real.

I'm shocked.
I had no idea

aprons were gonna
start being taken.

I had no idea people could get
eliminated during the cooking.

We've seen enough.

Turn off your range.
Give me your apron, please.

You have
15 minutes left.

We have seen enough

from some of you,

and right now, Joe is going
to start collecting some aprons.

You have to put them
out of their misery.

Gabriella, turn your stove off
and give me your apron.

Oh, no.

Too many
technical mistakes.

- Hi, Bri.
- Hi, Joe.

When Joe Bastianich
is two feet away from you,

that is terrifying.

If I screw up even a little bit,
I could be gone in a second.

James, turn around.

- How you doing, buddy?
- We've seen enough.

Turn off your ranges,
give me your apron, please.

Wow, okay.

It's time to leave
the competition.

Good luck to you,
my friend.

- There you are.
- Good luck. - Good-bye.

Well, I did not see Joe coming
today, and I'm disappointed.

Stupid mistakes.

- Savannah?
- Mm-hmm?

That's looking
really good.

Thank you.

Brian, turn off your range.
We've seen enough.

Time to go home.
Please give me your apron.

- Thank you very much.
- Thanks so much, I mean,

I really
appreciate it.

I am a little surprised.

I really wish I had
a little more of an opportunity

to use some
of my culinary knowledge,

but at the same time, I know
I'm a little out of my league.

There we go.

Two minutes to go.

Too much, too much.

So right now,
I'm really on a push.

I want to hold onto this apron
so bad right now.

I'm telling you
right now,

I'm knocking the competition
right out today.

The competition right here
next to me right here,

let me tell you what,
she doesn't have

the passion and the heart
like I do.

[prolonged bleep]

Gonna make it happen
today.

I'm doing it, baby.

30 seconds to go.

Come on, finishing touches.

Ten, nine, eight, seven,

six, five, four, three,

two, one, and stop!

Time's up.

Your first challenge
is over.

Whoo.

Gordon, Joe, and Graham

will now take one last look.

Based on what they sampled
and observed

throughout the challenge,
they will then

divide the remaining
home cooks...

Dean.

...into three groups.

Adriana.

Kevin the pastor.

Hearing my name called,

I don't know
what this means.

It could be good or bad.

I'm very nervous.
I want to see that kitchen.

Natasha.

Honestly,
this competition is twisted.

I don't know what's gonna happen
at any given moment.

And finally, Eddie.

Some of you have already
impressed us enough

to know that you belong
in the MasterChef kitchen.

The good news is

one of these two groups
is moving forward

to the MasterChef
kitchen.

The bad news is

the other group
is going home.

Oh, my god, right now,
I am so [bleep] nervous.

I want to change my life,
change my kids' life.

I hope I really, really
make it in the kitchen.

I'm in the group to the left,
and I think that

the cooks they had on the right
are awesome cooks.

I mean, am I going home?
What's going to happen?

This group here...

You...

Are...

All...

Going...

to the MasterChef kitchen.
Congratulations.

Aah!
Like, I--

[bleep]!

Oh, yes!

Dude, if the fire was not
burning in me before, it is now.

Like, I am ready to fight.
I'm ready to do this.

Congratulations.

Great job.

Yeah!

I'm sorry,
it just wasn't good enough.

Please, take your aprons off
and leave the competition.

The judges are really
missing out on duckie.

They will see me in the future,
and, you know what?

I'm going to be there
with my head held high

and a big smile
on my face.

'cause, you know what?
I'm going to make it.

Chef Ramsay's made his decision.

I'm still at my station.

Are they gonna call my name?
What's going on?

The eight of you that are left,
we're not so sure about you.

That's why we want to taste
your completed dishes.

Please bring your dishes
to the front.

The judges are tasting
our dishes.

My heart immediately
goes to my throat,

and I feel
like I can't breathe.

Okay, we're going to taste
each of your completed dishes

and then decide who's in
and who's out.

Malcolm and Seymira,
please, let's go.

I'm a little nervous right now.

I'm not prepared
to go home yet.

I want to get in
this MasterChef kitchen bad.

Let's go.
Malcolm, first up.

Explain the dish.

A lamb trio.
I did a sausage

with a dijon cilantro chop,

grilled it up medium,
and a loin salad.

And the lamb you said
is medium, the temperature?

Medium-rare.

Medium-rare.

You're right,
it's medium-rare.

Thank you.

Let's see if it tastes
as good as it looks.

Good flavor, however,
it's pretty dry.

Each component
on its own,

There's something
that could be better,

but you pretty much
pulled it off.

Seymira, let's go, please,
thank you.

Okay.
Explain the dish, please.

It's cotes d'agneau
with a charmoula sauce,

and I made
a casablanca couscous with it.

And what temperature were you
looking at for the lamb?

About medium,
medium-well.

That's how I like
my lamb.

And who are you cooking for,
you or the judges?

Couscous done
with more seasoning.

The lamb is delicious,
and that sauce

really blends
the sweet-and-sour effect.

- Thank you.
- You're welcome, chef.

Is this a dish
you invented today,

or something
you've done before?

No, I invented it
today.

What'd you
rub the lamb with?

I used a little bit
of paprika.

I used thyme
and oregano.

Should have maybe used
a little salt.

Okay.

After tasting
these two dishes,

it's clear only one of you
has the skill

to progress
into the MasterChef kitchen.

I need this for my daughter.

I need this for myself.

I can't come home a loser.
Like, I can't do that.

Everything is at stake for me.

I stopped school,
so I have to show my family

that I can do this.

Okay.

After tasting
these two dishes,

it's clear only one of you
has the skill to progress

into the MasterChef
kitchen.

Malcolm...

Congratulations.
Great job.

Those chops were amazing.
Well done.

I'm so happy, I can't smile,

I can't breathe, and I got to be
thankful for the opportunity

that these great people
are giving me.

I'm sorry, Seymira,

but your time
in MasterChef is done.

Please, take your apron off
and leave the competition.

This really, really,
really sucks,

having to just
be sent home like this

based on a dish
that you thought was your best

and just to know
that it wasn't enough,

it's just--
it's heartbreaking.

Okay, the next two dishes
we want to taste:

Jonny and Brian.

Jonny, let's taste.

Tell me exactly
what it is.

It's a lamb rangoon
with a tzatziki coleslaw,

have a red bell pepper
garlic oil

and a ginger mint oil.

The hallmark of a good rangoon
is having enough filling

and not just having
the crispy wonton wrapper.

It's simple.

I don't know if it's got enough,
you know, oomph to it,

but it is tasty.

All right,
so if it's good,

you're in.
If it's bad, you go home.

What are the flavors
in here?

In the rangoon
or in the coleslaw?

Coleslaw.

It's dill, parsley,
Greek yogurt,

Uh, salt, pepper.

Brian,
time to taste your dish.

Set it up for me.
Let me know what it is.

It's a southwest liver
and onion with a cactus salad

and a boysenberry sauce
for the liver.

I like my livers
a little less cooked.

The knife work's
beautiful.

The boysenberry sauce,

I was hoping for
a little more acid

just to kind of
cut through that, you know.

Just looking
at the other dish,

the gentleman
that was just up here,

I feel that, uh...

I'll be going
to the MasterChef kitchen.

Okay.

Brian, what were you thinking
putting that on the plate?

'cause it looks like
you [bleep] murdered the lamb.

Splat, splat, splat.

Why does this dish
mean so much to you?

It's the most beautiful dish
that I've cooked... ever.

That's the most beautiful dish
you've ever cooked?

Yes, it is.

Thank you, Brian.

Yeah.

Jonny, Brian, both of you

are not going
to the MasterChef kitchen.

Just one of you is.

and that one person...

is...

Jonny.

Congratulations.
Please join the others.

Good job, man.

I'm very happy to come here
and do this.

It was an amazing opportunity.
I really enjoyed it.

I'm going to go back home
and do my thing:

Blowing up trees,
getting me some roadkill,

shootin' some squirrels.

I'm just going to enjoy
the rest of my life.

Okay,
please step forward,

Nancy and Bri.

Let's begin with Nancy.

Tell me about your dish.

It's a lamb chop
with roasted red pepper,

- a cauliflower mint puree...
- Mm-hmm.

And artichokes.

It's a well-constructed dish.

It's intelligent,
it has some, like,

restaurant thought
behind it.

I think that this sauce is
just kind of, like,

the garlic
is way too strong for me.

Okay.

I'm gonna disagree.

The sauce with the lamb
is really good.

I like it
with the feta as well.

The puree, I would have
liked it smoother.

It's kind of grainy.
It almost,

you know,
comes across as grits.

Okay, Bri,
step forward, please.

I call it
four seasons lamb--

Spring, summer,
fall, and winter.

When's the last time
you cooked lamb?

I'm a vegetarian,
so I've never cooked lamb.

I think the plate's
intelligent.

I think that
if you had

more experience
cooking and eating meat,

you could have
made it even better.

The purees work,

the seasoning
you've got right,

but it's--you know,
less is more.

Do one way stunning

and be really happy
with it done beautifully.

Thank you, chef.

Well, we were impressed
with both dishes,

but, ultimately,
only one of you

is coming into
the MasterChef kitchen.

Nancy.

Yes, chef?

It's not you.
It's Bri.

Please take your apron off.

- Thank you.
- Thank you, nancy.

Good job, Bri.

Thank you.

And then, there were two.

Let's go.
Luca first, please.

Okay,
explain the dish.

It's a loin that I filled
with some sweetbread,

endive,
and goat cheese.

So where did you see sweetbread
stuffed inside lamb before?

- Nowhere.
- Nowhere.

So the cook of the lamb,
positive,

but you're playing
a very dangerous game

stuffing a loin
with sweetbreads.

Thank you, Luca.

Thank you.

Ah, Luca, why didn't you
make something you know?

Because I always have the idea
that I want to try

to do something that I put
in my restaurant one day.

Is this the time
to take that chance?

You tell me,
chef, sir.

I will tell you.

The lamb is tender.

Vegetables are actually
cooked pretty well.

We'll see.

Thank you.

Beth, let's go, please.

It is lavender hay
roasted loin

with buttermilk-fried
sweetbreads,

apricot chutney, mint,

and a celeriac
and rutabaga puree.

When you cook lamb
that fast

and let it rest
for that length of time,

you've got to remove
all that sinew.

so you've got the temperature
absolutely perfect,

but you've left
part of that fat on.

However, the concept
was very smart,

but the delivery
wasn't as good.

That lamb could have
been perfect.

What a shame.

So the idea
of cooking in hay,

I love it,
it's great.

Beautiful technique,
imparts a lot of flavor.

The thing that I really wish
that you had done

was cook that lamb
a little less

and then seared it in the pan
just at the end

to give it a little bit
of that caramelized exterior.

- Thanks.
- Thank you.

Two very different dishes,
both with sweetbreads.

Needed a little sear
on the outside.

Yeah.

Nice ambitious technique,
though.

What do you think?

- Ready?
- Yeah.

Let me tell you,
two very talented home cooks.

Luca, Beth, tough decision
this one, very tough.

I really, really want
to keep this apron

because the chance
to be taught

by some of the best chefs
in the world

means everything to me.

I came here again
for the second year

because I know
I can do it,

and going home right now
is just way too early.

You know that not everyone
gets a place

in the MasterChef
kitchen.

Let me tell you,
two very talented home cooks.

Luca, Beth, good job.

Tough decision,
this one, very tough.

And you know
that not everyone

gets a place
in the MasterChef kitchen.

Beth, your dish...

was...

outstanding.

You've made it
to the MasterChef kitchen.

Great job.

Well done.
Truly outstanding.

When they say my name
and that I'm through...

I mean, like, the relief,

I cannot describe
in that moment.

Good job, Beth.

It was just an amazing moment.

Truly outstanding.
Great job.

Luca, listen.

I know how hard
you've worked to get here.

You didn't get this far
last season,

and you've worked so hard
over this past 12 months.

and do you know what?

I know how much
this means to you,

but not everybody can come
into the MasterChef kitchen.

You're a great home cook,
a lot of passion.

Keep cooking, please.

Do not let this be the end
of your culinary dream.

Let it just be...

the beginning,
'cause you've made it

to the MasterChef kitchen.

Yea!

Finally.

You did it, dude!

What?

I'm going
to the MasterChef kitchen!

He said my name!

He kill me.
I lost, like,

five years of my life,
but I made it.

I'm going to get
a heart attack.

All of you, come and stand
in front, please.

Well done.

Great job, well done.

Wow.
Next time we see you,

all of you will be
in the most incredible,

the most amazing kitchen
in America:

The MasterChef kitchen.

But believe it,
because when I say

the competition is on,
I mean it is on.

Get some sleep, 'cause you're
going to need it.

Good night,
and well done.