All language subtitles for MasterChef - 04x04 - Top 19 Compete.LOL.English

Previously on MasterChef...

The home cooks faced one
of the wildest challenges

in MasterChef history...

There was lamb over here,
lamb over there--baa-aaa!

As those who won an apron,

had to fight to keep them.

I want to hold on to this apron
so bad.

You have to put them out
of their misery.

Wwhen the judges
thinned out the herd...

We've seen enough.
Time to go home.

Only the strongest survived.

- Congratulations.
- Yeah!

- Jonny.
- It's Bri.

You've made it to the
MasterChef kitchen.

Now, the best
home cooks in America

take their place
in the MasterChef kitchen.

Oh, my goodness,
this is our home now.

This is the kitchen
of your dreams.

And it isn't long
before sparks begin to fly.

You underestimated
the wrong person.

Keep cooking.
Shut your mouth.

- She hates me.
- She hates you?

Who will be
the first eliminated?

If that's the best you can do,
I'll put you out of your misery.

It all happens right now on...

Ecch!
This is a waste of time.

MasterChef.

Thousands of cooks
have already been eliminated,

and only these competitors
remain in the battle

to become America's next
MasterChef.

Now, it's time for these top
home cooks to take their place

in the MasterChef kitchen.

So I'm the first to walk through
and all I can see is

the beautiful kitchen.

I'm thinking, "oh, my goodness,

this is our home now."

The first thing I noticed
was the wine room.

I just wanted
to lock myself in there

for, like,
a couple hours.

I'm looking
at the equipment room.

Man, they got top-notch mixers,
pressure cookers.

They got top-notch everything.

I want to become a great chef,
and the only way I can do that

is by being here
in the MasterChef kitchen.

I see a restaurant.

It looks like there's a nice
plushed-out V.I.P. section.

'cause, you know,
I'm V.I.P. type of girl,

so I'm familiar
with those type of areas.

Let's go.

The MasterChef kitchen
is insane.

It's just so picturesque.

The judges are standing there,
you can see the side rooms,

and anything and everything
you could ever think of--

It takes your breath away.

Welcome.

This is the kitchen
of your dreams.

All you need to do now

is to beat every other
home cook

in here,
and one of you will win

$1/4 million.

And most importantly,
you will walk away

with a title
that cannot be bought,

can never be taken away.

It's yours forever,

to become America's next
MasterChef.

And to find out
who that is,

you need to start cooking.

Please, go to your stations.

It's time to find out who has
what it takes,

and who just can't cut it
in the MasterChef kitchen.

Are you ready?
Because it's time

for your first
mystery box challenge.

You'll each have to prepare,

cook, and present
one amazing dish

using only the ingredients
hidden under those boxes.

With every mystery box
challenge, you'll have the use

of a staple pantry box to
help you make one stunning dish.

The person with the best dish
will get a huge advantage

in the next stage
of the competition.

We will be watching
your every move.

There's no faking it
in here,

Nowhere to hide.

On the count of three,
you'll lift those boxes.

One, two, three.

Lift.

Oh, [bleep].

Bacon!

Simply amazing.

I'm going up, and I thought
this was a joke.

I was hoping for a big nice
fish, some steak.

What do I have to do with this?

One tomato,
some amazing bacon,

handful of chocolate,

and the most incredible
single potato.

You need to prove
to us

that you can work
with the basics

before you move on
to greater things.

As soon as I lifted up the box,
I thought to myself, "like,

this is so easy and so difficult
at the same time."

Your 60 minutes...Starts...

Now.

Where are the measuring cups?

- Exciting.
- It's great.

You know they all feel
the heat right now.

they want to make a good
impression, first mystery box.

They know that we're
expecting a lot.

So, Gordon, what would
your strategy be?

I would take the bacon,
the potato, and the tomato

and do a stunning chowder,
and then finish it

with a really nice
basil-infused oil.

- Which ingridienat is the devil in the box?
- Definitely the chocolate.

The devil in the box
is the ingredient

these contestants
should steer clear from.

Today, I'm going to be making
a seasoned potato puree.

I'm gonna sun dry
some tomatoes.

I'm gonna do a riff
on a mole sauce

as well as a spicy
bacon sauce.

I want to show the competition
to watch out for me,

so this is the perfect
opportunity to do it right away.

Hit 'em hard and hit 'em fast.

I'm making a potato
and bacon frittata.

I feel like I got this
in the bag.

I'm hearing a lot
of people making

really plain-sounding
breakfasts,

and I'm doing mine
just a little bit bigger.

I figured out my other sauce
just a moment ago,

so I think that'll be
pretty killer,

when I get that on the plate.

Mm. Tasty.

Get creative.
Halfway, guys, let's go.

Right, Jonny, how you doing?
What are you making?

- Tomato and egg potato cake.
- Ugh, what's in there?

Chocolate mashed potatoes.

Just trying to be creative

- something different.
- Creative or stupid?

I've never, ever seen chocolate
and potato together.

I'm trying to present it
in a different way.

- Savannah.
- Hi.

Walk me through what you have.

I'm making a spanish
tortilla de patatas

with a bacon-tomato
marmalade.

It's simple. Do you think it's
creative enough to win this?

Well, I think it's gonna
look beautiful and,

you know, I want the
competitors to feel like

I'm someone
to watch out for.

- All right, Howard.
- Hello, Gordon. - How you doing?

So you're melting the chocolate
directly in the pan,

- coating it in bacon?
- Yes, I am.

And baking
a little bit of potatoes,

and seeing if it works out.

Holy crap.
What's the dish?

I haven't figured it out yet.

I'm working as I go,
and, hopefully,

it will all come
together.

I'm gonna do a lemon tart
with a bacon ganache

and then do a whipped cream
on top with vanilla.

Everyone's competition here
for me,

but Kathy and Krissi are
the biggest talkers here.

They don't know what
they're doing,

and they should just go home.

- Hello, Krissi. What have you got for us?
- Hello, boys.

- I made a frittata.
- It's pretty simple.

I make this for my kid
all the time--he loves it.

- You have a big personality.
- I do.

How does that come across
with your

fellow contestants
in the kitchen?

Do you think some people like
you and some people hate you?

Oh, Howard, Natasha,
they hate me.

- Are they afraid of you?
- I think so.

Start visualizing that dish.

Think of your presentation.
Come on.

I'm making a potato hash
with a poached egg over the top

with a little bit of gremolata
on the side.

Trying to make sure
I get it all done in time.

Just over five minutes to go.

Time is what's kilLynng me
right now.

Start thinking of plating,
finishing your dishes,

and making something incredible
out of that mystery box.

Some amazing stuff
out there.

Yeah, some tasty,
tasty dishes.

Natasha's tart, though,
you should see the pastry!

- I mean, beautiful.
- Yeah.

Bethy, she's already made
gnocchi and bread.

Wow. On the other hand,
I am seeing

- some disastrous combinations.
- Really?

- A chocolate mash.
- Right.

Chocolate-coated bacon.
Trust me, that is not the way

to get yourself noticed
in this competition.

- 60 seconds to go.
- Finishing touches, guys.

This challenge can be won or
lost in the last 30 seconds.

Presentation is key.

Ten, nine, eight, seven, six,

Five, four, three, two, one...

and stop.

Let's go. Move.

Five, four, three, two, one,

and stop.

Well done.

In this year's
first challenge

in the MasterChef kitchen,
our home cooks were given

the most basic mystery box ever
to create one stunning dish.

After observing and sampLynng
throughout the challenge,

the judges now take
one final look

to identify
three standout dishes.

There are three dishes
that looked amazing,

tasted incredible,
but really stood out.

One of these three cooks
will be the winner,

and that comes
with an amazing advantage

in the next stage
of the competition.

The first dish
that we would like

to look at again...

That dish belongs to...

Bime.
Great job.

Yes! Whoo!

That bell has rung,
and I'm coming at you,

and you better have your guard
up, because if not, pbbbt,

I'm knocking out
the competition.

Explain the dish, please.

A poached egg
over potato hash

with a tomato and basil salsa
with a gremolata on the side.

So the secret of this is
to slice through the egg,

- and you wenriching the potatoes?
- Yes.

Let's just see if you poached
the egg perfectly.

Wow, I mean that is
absolutely sublime.

The dish has got finesse.
It's seasoned beautifully.

- Great start.
- Thank you, chef.

Well done.
Thank you.

There's acidity,
there's sweetness

from the caramelization
on the potato,

the smokiness with the bacon...
I'm very excited.

Thank you, chef.

You know, this dish smells
a little bit like a fake to me.

You're a boxing coach
from Eastern Massachusetts?

Where did you experience food
like this before?

- I haven't.
- You saw it in a book?

Where'd you come up
with this?

Truthfully, yeah,
I go through books,

and I just look at pictures
and get ideas for plating.

Does this represent you
on a plate,

or are you trying
to deceive us?

It represents where
I want to be as a chef.

- Where you heading looks good.
- Thank you, chef.

I just hope, now that you
throw up a big flare like this,

that you can walk the walk.

- Well done.
- Thank you.

- Well done. Great start.
- Thank you, chef.

All right, the second
person that made it

into the top three,

they cooked a delicious,
scrumptious dessert.

It looked like any dessert that
you'd find in our restaurants.

That dish belongs to...

Natasha.

Well done.

Of course I'm proud of myself.
I'm not here to just

look pretty on camera
and chop some basil.

Like, I'm here to be better
than everyone.

Hi.
How are you?

I'm awesome.

At some point, maybe
I'll go up to her and say,

"look, I know we have our
differences, but good job."

But I probably won't
because I can't stand her.

Tell me exactly
what's in it.

A lemon curd pie tart
with a chocolate ganache

incorporated with bacon fat,
with a meringue.

A lot of finesse.
Great flavors.

- Good job.
- Thank you.

The technical ability
of rendering the bacon fat,

putting that together
with the cocoa fat

and not allowing it to break
is actually quite rare,

let me tell you.

It's layer upon layer
upon layer,

which is the sign
of a great technician.

I can't wait to see what
you've got in the next rounds.

This dish you could buy
at a patisserie in Paris,

or at a three-star restaurant
in New York.

I'm thinking, what is
the message to us?

You're saying,
"well, I'm Natasha.

I'm serious.
I'm here to win."

And turn around--you know
what you're saying

to the rest of them?

"Kiss my ass."

Okay, the third dish was
seasoned to perfection.

Three people made
frittatas,

but this one frittata
was as good as my mother's.

And that dish belonged to...

- Krissi.
- Damn it!

Come on up.

I am shocked to hear
that Krissi's name was called.

Anyone can do a frittata.

Explain the dish, please.

It's a bacon-potato frittata

and a tomato basil salad.

It's--it's delicious.

Here's the thing, you know,
a couple dollars of ingredients

turned into something magical,
done with absolute honesty,

because that's what it is
on that plate.

You're one to watch,
let me tell you.

- Great job.
- Thank you.

At times,
in a competition like this,

we don't always get
full-flavored seasoning

because people are afraid.

You come out of the box
with that type

of aggressive
seasoning and flavors,

it's telLynng me that
you're a confident cook,

and you're gonna cook us food
that we're gonna want to eat.

- Good job.
- Thank you.

- Its tough this one.
- Yeah.

Three stunning dishes.

Bime's finesse...

This top three
don't mean nothing.

The only thing
that means something to me

is winning the challenge.

The technical ability,
in my mind, is Natasha.

I just basically know that
I've already got it.

I have a smirk on my face.

I'm already ready
to walk up to that podium.

Krissi's food
was extremely yummy.

Don't get me wrong, I definitely
want the advantage,

but I definitely want
to beat Natasha.

Three amazing dishes,

but only one can be the winner.

The most outstanding dish today
in your first

mystery box challenge--

Congratulations goes to...

Three amazing dishes,
but only one can be the winner.

The most outstanding dish today
in your first

Mystery box challenge--

The cook that, right now,

Is the cook to beat--

Congratulations goes to...

- Well done, Natasha. Great job.
- Whoo!

Really good job.

I'm excited and I'm happy.

I'm winning, so these people
need to watch out.

Amazing.

Let her have her moment,

because I don't think
it's gonna last very long.

For winning today's mystery box,
you get to come into

The MasterChef pantry and
find out your huge advantage.

- Are you ready?
- Yes, sir.

Let's go.
Well done.

That's the last person
I thought it would be.

Yeah.

As the winner of the mystery box
challenge,

Natasha is the first home cook
to enter the MasterChef pantry.

Here, she is in control
of the first elimination test.

Walking into the pantry,
I'm astonished.

There's pretty much everything
and anything you need.

Oh, my gosh.

Natasha now gets
to choose the style of food

or the dish
that everyone must cook.

The one thing she can't control
is the theme of the challenge.

That is in the hands
of the judges.

Welcome to the most amazing
MasterChef pantry.

This is the place
where one home cook

gets the chance to be in control
of everybody else's destiny.

Make the right decisions
in here,

and you could be sending your
toughest competitors home.

Now, in the mystery box
challenge,

We gave you the most basic
of ingredients.

but a true MasterChef knows
how to handle

the most refined
ingredients.

Natasha, are you ready
to see

what you have
to choose from?

I'm absolutely ready.

This staple
of european cuisine--

One of the finest seafood
ingredients that money can buy.

Langoustine.

At an upscale restaurant,

you could pay upwards of $50
for a dish of langoustines.

Even more.

How about another protein

that's always on the menu

at the world's
finest restaurants?

The first-cut veal chop.

This is a chef's dream.

But, Natasha, I think I've got
something under here

Even more high-end and beautiful
than those two.

It's unique.

It's so special it's only
allowed to be produced

by five farms
in the entire world.

- Wow.
- In the hands

of the wrong
cook out there,

this could be a disaster.

You have the most amazing...
Stunning,

Stilton blue cheese.

This amount is worth about
$1,000.

- Wow.
- So, Natasha,

are you confident that you
would be able to cook

something amazing
with one of these ingredients?

Not all of them, no.

Well, fortunately, for you,
you do not have to.

You will not be cooking
in this elimination challenge.

Wow. Wow!

So now you get to pick
which ingredient

all of your fellow competitors
will be cooking with.

- Okay.
- Who do you want to send home?

Krissi.

Is she competition?

She is.
She is competition, definitely.

She knows food.
She's definitely a threat.

In my mind I'm running,

"what is gonna get her out
of this competition?

What is gonna be
her failure point?"

Which of these ingredients
do you choose

for your fellow competitors?

I choose...

Up you go, Natasha.

Make yourself comfortable.

That's right, everybody,
because Natasha won

the mystery box challenge,

she is safe
from elimination tonight.

Natasha's second advantage

was picking which ingredient

all of you will be
cooking with today.

but she has a third advantage
that even she doesn't know yet.

Natasha, you now get to choose

one more person to join you
up there in the gallery...

Oh...Wow.

...and be safe from elimination.

If Natasha was smart,

she'd pick somebody
really weak

that she knows
she can knock out later,

and leave the strongest
contenders on the ground.

She's not gonna pick me.

I don't feel she's gonna
choose me,

because she knows
I'm a competitor.

She won't be choosing Jessie.
She will not be choosing Lynn.

She wants to put us
on the floor

to see if we can
burn ourselves down.

Who is gonna be joining you
and safe from elimination today?

I'm gonna...

I'm gonna pick Savannah.

Wow. Savannah,
you look surprised.

Yeah, I'm surprised, but I'm
very happy, thank you.

You're now safe
from elimination.

I chose Savannah because,
in a competition to come,

I'll be able to take her out.

We started out today
with basic ingredients,

and now, we are going
to challenge you

with ingredients that are
much harder to work with.

Natasha chose the most amazing,

stunning,
beautiful...

Langoustine.

And for at least
one of you,

This langoustine will be
your undoing.

I don't know what it is.
I've never seen it.

I don't even know
what he said at first.

I was like, "what?
A lou? A who?"

I'm, like, overjoyed.

I've had langoustine
a couple of times.

It's delicate.
It's easy to overcook.

You know, I'm looking around at
everyone, like, staring at it,

like, "oh,
it's a giant shrimp."

And I'm just, like...

You're all gonna [bleep]
this up.

When this challenge is over,
at least one of you

will be leaving the competition
for good.

60 minutes starts...

Now.

Come on, hurry up,
hurry up, hurry up.

As Natasha and Savannah enjoy

the safety
of the MasterChef lounge,

the remaining home cooks must
now choose the ingredients

to make one stunning
langoustine dish.

Go, go, go.

At the end
of this challenge,

at least one home cook
will be sent home.

I'm sorry.

I spent three years in the army,
and all we would do is

talk about what we were gonna do
when we got home.

And what I want to do is try
to win this competition.

Jordan, you got enough
in there?

Right now, we're testing them

like we've never tested
these contestants before.

Day one in the kitchen,
we've gone from a humble potato

to one of the most luxurious
items anywhere.

- Right. - Well, someone has to be able
to show us the range,

from simple
to super complex.

This is wrought
with difficulty

because you can overcook it.

And once you overcook it,
it's inedible.

Hey, Luca,
what do you got?

I'm making, ah, fettuccine
with saffron and langoustine,

which I cooked
with some brandy, white wine,

cherry tomatoes,
garlic.

So another pasta from you.

Is that all we're gonna get
is Italian food?

Last time it was frittata.

Frittata, which is Italian.
Absolutely.

Pasta is Italian.

Who's going home
with the langoustine today?

I heard Malcolm, that he was
a little bit scared.

I am making a langoustine
mac and cheese.

He's a little scary looking,

but I know the flavor's
gonna be there.

I make lobster mac and cheese
all the time.

As long as I can nail this
langoustine, I should be fine.

All right, Howard,
on a scale of one to ten,

- how confident are you?
- I'm about a nine.

Wow, I like that.
What are you doing?

I poached the shellfish,

and I made a fruit
champagne vinaigrette.

- Strawberries in there as well?
- I did, yes.

When was the last time you saw
strawberries and langoustine?

I never have.
somebody's going home.

- Definitely not be me.
- Who is it?

I think it's gonna be
mac and cheese girl over here.

- Mac and cheese girl?
- Yeah, definitely.

I don't think mac and cheese
and shellfish

would go well together
at all.

But strawberries definitely
go with it.

I honestly have never instantly
hated someone so much,

and he's just an epic fail
at cooking.

I can't wait until you go home,
Howard.

Let's go.
Start thinking execution,

presentation.

At the end of this first
elimination challenge,

at least one home cook will
leave the MasterChef kitchen.

Come on, come on.

Today, I'm gonna be making kind
of a deconstructed chowder

with langoustine, and I'm gonna
throw some fruit in there

for a nice balance of acid.

And the cream sauce's base
is gonna be basil

and some vanilla bean.

I gotta reestablish myself here
in this competition.

- Kathy?
- Yeah.

Yeah, she poached it, and now
she's putting it in a stew.

They're gonna be
so tough.

Watch out for the underdog,
boo.

You underestimated
the wrong person.

Well, that's why I'm up here
and you're down there.

It's all good, though.
whoo-ee!

The next time I'll be up there,
and your ass will be down here.

It's getting spicy
over here.

It's all good.
I ain't afraid of her.

You should probably keep cooking
and shut your mouth.

20 minutes to go.
Start making sure

your langoustines are the hero.

- Sasha...
- Yes, chef.

- What's going on?
- Well, honey,

I'm gonna keep this southern
and traditional

with some cheese grits.

Cheese grits
with langoustines?

Yes, honey. You ain't never had
lobster and grits before?

Langoustine is very,
very delicate.

You sure you want
to put cheese on it?

It's gonna work out.
Trust me, darLynng.

I'm so sorry.

All right, Jessie,
what are you doing?

I'm doing the tails
right now.

- You're frying the tails, right?
- Yep.

I'm just doing a little
tempura batter.

I spiced it up
with some cayenne in there.

You're from Georgia
and you never cook

- with langoustines before?
- No, sir.

Someone's going home tonight.
Is it you?

No, it's not gonna be me.

I made my version
of a stuffed shrimp.

You know, I've never cooked
with this,

but it kind of looks
like shrimp,

so I hope I didn't over-mask
the langoustine

with the bold flavors
that I put in it.

Tastes good to me, so it's all
in the judges' hands now.

All right, what are your
predictions now?

- Jessie's dishis sound delicious.
- Yeah.

Really delicious.

She's cooking really
beautifully.

And the way she fried
those tails was amazing.

I think that one of the best
is Jordan.

The flavors he's working with
are really delicious,

so I'm hoping
that he can pull it off.

And Sasha massacred
the langoustines.

- Right.
- They're, like, basically ground shrimp meat.

60 seconds to go.

Do not let these last
few seconds of plating

bring you down.

One dish...

to keep you in the competition.

Let's go, guys, come on.

Ten, nine,
eight, seven, six,

five, four, three,
two, one,

and stop.

Stand back, hands up.

Well done.
Let's see how you did.

Okay, Krissi.

A mac and cheese
is not creative.

That's simple.
That's easy.

I don't think she can think
outside of the box.

Tell me about the dish.

I've made a langoustine
mac and cheese.

Why do you think Natasha
picked langoustine?

To trip us up.
Especially me.

- Why?
- Because she hates me.

- She hates you?
- Oh, absolutely.

- Why would she hate you?
- I have no idea.

- You don't even know each other.
- Exactly.

Good balance of flavor, rich.
It's good.

Thank you.

Hmph.

I think the langoustine is
cooked perfectly.

It's very sweet.
Really yummy.

I didn't think I was gonna like
it because it looks clumsy

and sort of out of place.

What you haven't done is fallen
flat on your face.

Sorry, Natasha, that may
have come back

to bite you hugely on the ass,
let me tell you.

You tried, and you failed.

You're gonna have to do better
than that, sweetheart.

Pure luck.

Uh, next up, Jordan.
Let's go.

- Is that two dishes you've done?
- No, this is the broth--

- The cream sauce that will go with this.
- What is that?

It's my interpretation
kind of on a lobster bisque.

I started with shallots
and some bacon.

and then I had some
fingerLynng potatoes.

I threw a little bit of garnish

of avocado and some fresh
tomatoes.

- That is delicious.
- Thank you, chef.

It's got finesse.

The balance of the flavor
is delicious.

Now that you're there,
stay there.

- You got it, chef.
- Good job.

Thank you.

You've got this gorgeous,
crispy bacon,

perfectly cooked
langoustine.

- Visually it looks beautiful.
- Thank you.

This is the best
that I've had so far.

- Good job.
- Well done.

Great job.

Howard, let's go, please.

[bleep].

Did you disappear into the
library for half an hour?

No, I did not.

What is it, please?

I made a citrus salad

with a champagne vinaigrette,
diced mangoes,

sliced grapefruit, and just put
the langoustine on top.

If I just get rid
of half the plate,

i.e. the three slices
of lemon,

what have you been doing
across the last 60 minutes?

I concentrated
on my vinaigrette.

I can't see any vinaigrette.
I mean, Graham...

Can you see any vinaigrette
on there?

- No, sir, I see no vinaigrette.
- Joe?

This is a joke.

I don't know what to say.

You know I'm not a rabbit,

and yet you serve me food
that's fit for a rabbit hutch.

And you expect me
to get blown away?

Well, I am blown away.
I'm shocked.

In fact, I'm not gonna
even eat it.

He won't even eat it?

I went out and told everyone
how good you were.

Absolutely.

You're in a landslide.
I know.

This is a waste of our time.

At this point, if it were
up to me, I'd throw you out.

I put my ass on the Lynne
for you,

and that's the [bleep]
you give me?

I screwed up.

I've made two mistakes
in a row.

There's a big chance I'm not
gonna make it through this.

This is a waste
of our time,

and if it were up to me,
I'd throw you out.

Howard, if you're having a tough
time, and it's a meltdown,

and you're a spent force...

I'll put you out
of your misery.

Absolutely not, chef.

If that's the best
you can do,

then you are
in the wrong kitchen.

Uh, Luca.

It's saffron fettuccine
with langoustine,

which I sauteed
with white wine.

The langoustine is
way overcooked.

What this has confirmed is that
you're a one-trick pony,

because take pasta away
from you, you're [bleep].

Next, Lynn.

Tell me what you made.

It's a poached langoustine
in coconut and pine nuts

over a lime beurre blanc

with roasted beets
and a crispy kale chip.

I like the flavor of that
against the natural sweetness

of the langoustine.
Good job.

- Thank you, chef.
- Next up, Kathy.

I made moro de langoustine.

I stuffed the rice
with the langoustine.

I don't think this type
of a dish respects the product.

This is MasterChef.
It's just a little boring.

I don't think that's how
you play the game.

Next up, Sasha.

Please bring us perfection.

Voila.

First of all, it looks like
someone's pooped on the plate.

- Mmm.
- What is that?

That is the langoustine
on top of cheese grits.

And where are
the langoustine?

On top of the cheese grits.

Oh, there they are there.

Sasha, you're out of your depth
on that dish,

- because it doesn't taste nice at all.
- Oh.

The combination is just
all wrong.

I give you $50 worth
of langoustine,

and you give me this?

What's it worth now?

with the grits,
I'll say 55.

This is probably worth 55c.

Mmm.

Thanks for nothing.

Jessie, let's go.

Bring me some form
of redemption.

I have no idea how my
langoustine's cooked

on the inside.
I won't find out

until they're cutting
into it,

and that's nerve-racking.

What is in here?
What am I looking at?

I did a tempura tail
and some shiitake mushrooms

and rainbow swiss chard
to go with it.

A fried langoustine?

Well, you can see--
I mean, it's perfectly coated.

Perfectly seasoned.
Really good.

- Great job.
- Thank you so much.

It's beautiful.

That, for me, is one of the best
langoustines I've tasted.

Really good job. Wow.

Jessie's definitely
on my radar right now.

I'm definitely keeping an eye
close to seeing

What her weaknesses
and strengths are.

All right, next up, Malcolm.

I see Malcolm's dish.
He has a ton of boxed pasta

on there, and I see
an epic fail.

What is it?

I made a stuffed langoustine
tail over a bed of pasta.

Does that look cooked
properly?

I was going for medium,
but I'm not sure.

Looks a little rare to me.

Ugh.

Blech.

I've never tasted
a stuffed langoustine tail.

There's certain cardinal rules,
and you've just overstepped one.

Yes, chef.

There were some outstanding
dishes, which is a joy.

Unfortunately, there were some
absolute disasters.

When we give you the very best,

we just want your
very best back.

We need a moment to discuss

who's gonna be leaving
the MasterChef kitchen.

So frustrating,
when you look at, like--

There's three top--
I mean real top dishes.

Oh, no, you didn't have
the soy, it was--

- No, I had--that was Jessie.
- I had a lime beurre blanc.

Oh, all right, nice.

Well, there's three
disasters.

What happened?

I'd rather just
not talk about it.

- Thank you.
- Play nice.

Disappointed with Howard.

I thought he would've stepped
it up a little bit more there.

Look, nobody will even
talk to him, look.

- Yeah, I'm going home.
- I don't think you are.

I think Howard is.

Well, at least they all
tasted my food.

Nobody spit my food out.

We've got some difficult
decisions.

Back to your stations, please.
Thank you.

In this elimination test,

Joe, Graham, and myself
thought there were two

really outstanding dishes
that were above

and beyond their competition.

The first dish,
it was beautifully cooked.

That dish belonged to...

Jordan.
Great job.

Young man,

if you continue cooking
like that,

you single-handedly
will take out anybody.

Thank you, chef.

But the winning dish--and this
person will, like Jordan,

become a team captain

in your first real
field challenge.

This individual took lots
of risks, and it paid off.

The winning dish belongs to--

Congratulations, Jessie.

Great job.

But we come to
the three worst dishes

that were not just
disappointing,

but nowhere near
the MasterChef standard.

And at least one
of these home cooks

will be going home shortly.

The first dish, we felt that
it was lazy, underwhelming,

and just a total waste
of that luxury ingredient.

Please, step forward,
Howard.

When Howard's name is
being called,

I'm extremely happy,
because I hate him.

The second disastrous dish--

Please, step forward...

Malcolm.

And the third dish that was
a total failure tonight

was over the place.

It used a selection
of ingredients

that should never
go together.

Combinations of flavors

that I hope never to have
to taste again.

Please step forward...

And the third dish that was
a total failure tonight

was all over the place.

Please step forward...

Sasha.

Guys, each and every stage
of this competition,

you have to cook as if your life
depends on it.

That's what it's gonna take
to win this competition.

Sasha, I worry that you are
a one-trick pony

that's just comfortable
making home-cooked food.

No, chef.

Give me another chance

so that you can taste
what I can really do.

Malcolm, if you're gonna take
langoustines and stuff them,

understand what you're stuffing,

because they weren't even
cooked.

- Have you peaked?
- No, chef.

Howard, you delivered
a underwhelming,

bland spinach mango salad.

Anything to say?

I just over-thought it.

- Over-thought it?
- No, you under-thought it.

I grabbed too much from
the pantry, and started out

doing too much and got
overwhelmed and went too simple,

and that was my product.

Malcolm, step forward.

Back on your section.

Howard and Sasha...

We were seriously unimpressed
with both of your dishes.

But we do see a glimmer
of potential,

more in one of you
than the other.

Sasha...

We believe...

That you...

Have reached the end
of the road.

I'm sorry, your time is done
in MasterChef.

Howard, back on
your station, please.

Sasha, when you arrived
in this competition,

you came in with heart,
and you came in with soul.

It's not the end of the road.
I shall continue to cook.

Good.
Before you go...

Yes.

Who's America's next MasterChef?

Krissi.

- Krissi?
- Yep.

Thank you.
Put your apron on your station

and leave MasterChef.

I had no idea,
not even a dream

to make it this far,
you know?

And one doorknob hits you
in the ass,

and the other doorknob
will open and let you in.

So, honey,
this is not the last

that you will see
of Sasha Foxx.

- Next time on MasterChef...
- Go.

It's the first team challenge
of the season...

Oh, gosh, this is gonna be
painful.

As the home cooks serve

for the toughest critics yet.

My mom cooks better.

They're children,
not animals.

Start putting
some meatballs on,

or you're never gonna
have it done.

I'm seriously about to lose
my [bleep].

- And then, a pressure test...
- This is my nightmare.

...that turns ugly fast...

That was a bitch move.
in my neighborhood,

that would get
your ass kicked.

...as another MasterChef hopeful

sees their dream
come to an end.

It's time to say good-bye.

I'm not ready
to go home yet.