All language subtitles for MasterChef - 04x08 - Top 16 Compete, Part 2.LOL.English

Previously on MasterChef,

a five-alarm team challenge
saw our home cooks

serve America's finest.

Move your ass and make
another plate. Come on.

And the results were explosive.

It'll be winter by the time
you get it out here.

- You never call food disgusting.
- This is ridiculous.

Resulting in
a blue team victory.

Then what began
as a classic pressure test...

This looks
like eggs vomit.

...turned into a MasterChef first.

All four of you will be walking
out those doors

and into
an even greater challenge.

Now the pressure test continues.

This isn't
just any Vegas restaurant.

It's mine.

As the competition doubles down

for a battle royale
in Las Vegas.

It's still moving,
it's that raw.

Oe of these four home cooks

will be eliminated tonight.

They're good.
They're good.

And it all comes down

to a showdown on top

of the Las Vegas strip.

The stakes don't get any higher
than this.

Natasha, Luca, Kathy,
and I all failed

at the Eggs Benedict
pressure test.

So we're in Vegas to fight it
out, just the four of us.

One of us is going home.

I'm a restaurant manager.

Winning MasterChef
is about achieving my dream...

to put my name as an executive
chef to have people

to come eat my food
at my restaurant.

I am a stay-at-home mom.

I'm here to prove
to everyone out there

that I can cook
and that I can do

whatever I want to put
my heart to.

And my heart is in food.

Welcome to Las Vegas, one
of the greatest culinary cities

anywhere in the world.

Now, we're not here to enjoy

the bright lights

or to take in a show.

Oh, no.

You four were at the bottom

of the last pressure test.

One of you
is leaving MasterChef tonight.

And to decide which one of you
is eliminated

from the biggest culinary
competition in America,

we have brought you
into the real culinary world

for a unique challenge.

Tonight we will test you
in a real restaurant,

but this isn't
just any Vegas restaurant.

It's mine.

This is Burgr.

At planet hollywood resort.

We make
stunning gourmet burgers

for the high rollers
of Vegas.

We average
about 860 burgers a night.

Usually that's achieved
with one executive chef,

three sous chefs,

and nine cooks.

But they're not working tonight.

You are.

I've never cooked
in a professional restaurant,

So I don't know how to work
a professional kitchen.

I'm scared.

Don't worry, because you
won't be cooking alone.

You'll be split
into two teams of two.

Your challenge tonight

will be to serve the diners
of Las Vegas

a signature burger
that you create.

Each diner will eat
both of your burgers,

and they'll have

a red and blue chip.

Once they've eaten,
they'll use these chips

to bet
on their favorite burger.

The team with the lowest number
of chips loses this challenge.

Those two people
will then go head to head

in one last battle
to decide,

which one has no future
in this competition.

We can also tell you that,
at some point

during tonight's service,

we've invited
some high-rolling Vegas VIPs

to taste your burgers.

When I hear VIP,
it has to be

somebody famous,
and it just puts more pressure

on our shoulders
than we already have.

You'll have
just one hour to prep

and 75 minutes
of continuous service.

There's no team pick.

We decide the teams.

Beth, you're cooking
with Natasha.

Luca, you're cooking
with Kathy.

When it comes, you know,
to cooking skills

and creativity,

I think I would have liked to
have somebody else on my team.

Beth has a little bit
of a mouth,

and I think that
this last challenge that we did

as a group, she learned
to keep it quiet.

So the fact that her and I
are gonna be together,

I think she's gonna be smarter
about the words

that are coming out
of her mouth.

Blue team,
who's the leader?

I'll give that
to you.

I'll take it.

Beth is the leader
fo the blue team.

Luca, who's gonna lead?

I am.

You're gonna lead?

Yes, chef.

A key position
in any successful restaurant

is the expediter.

Gordon, who's gonna be
the expediter tonight?

I'm expediting.
I'll be running things,

and I will not let
anything substandard

leave my kitchen.

Chef Ramsay is gonna be
the expediter,

and, you know, it's gonna be
a lot of pressure

because he doesn't play around.

Are you ready?

Yes, chef.

Your 60 minutes prep

Starts now.

Let's go.
Good luck.

- I tell you my idea.
- Okay.

- The patty, all-beef.
- Okay.

- Everybody loves beef.
- Yeah, of course.

We caramelize
the onions on top.

Caramelized onion
need to have some sauce, okay?

I don't think
you need the cheese.

Luca doesn't want
to do cheese on the burgers.

I don't agree, because I feel
every burger in town

should be with cheese.

I hope he's right
with this one.

- Let's go.
- As Luca and Kathy

begin preparing
their minimalist burger,

the blue team's Beth
and Natasha

are still figuring out
ingredients for theirs.

Do, like, a hangover burger.

We'll get some gruyere,
some crispy prosciutto,

and a sunnyside-up egg
with, like, a truffle aioli.

Can we get eggs done
in 60 minutes?

You know,
it's just sunnyside-up.

Beth has a lot of opinions,

and some of 'em
I don't agree with,

but, you know, if there
was anything to be at fault

later in this competition,
she's gonna take the blame,

because I'm just going along
with what she thinks.

If you were in this kitchen
and you had

all these beautiful products
to work with,

what burger would you make?

Me, personally, I'd do a
beautiful, seasoned cheeseburger

with a bit of heat
in there.

If you start putting egg
in there

- and bread crumbs...
- Then it's meatloaf.

All of a sudden
you're making a meatloaf.

We want a burger.

Nobody wants that.

You want to taste the flavor
of the meat.

Right, Beth, what kind of burger
are you doing?

We're gonna do something
that really, I think, will play

to a hangover well.

It's Vegas, right?
What's the seasoning

inside the pate?

It's gonna have mustard,
a little egg

to make it moist.

Why would you need to put egg
in the burger

when you've got
those two blends?

I do it all the time,
and it makes it so moist.

I mean, you're using
an amazing cut there.

I never put eggs
and bind 'em.

All right.
Good luck.

- Got it?
- Yeah, we're good.

Kathy, Luca,
what are you working on?

I'm working
on some caramelized onions.

Luca, what are you rocking on?

The pate.

You have one going right now?

Yup, that's our test burger.

Remember,
it's not just how it tastes.

it's how thick it is
or how thin it is.

If it overcooks,
undercooks.

- We got this.
- Okay.

Just under 30 minutes to go.

While Luca seems to have
the red team

on track,
the blue team is struggling

to find the best way
to cook their eggs.

It's not gonna work.
It's gonna take too long.

Beth, you tell me
what you want to do.

Throw ideas at me.

You tell me.

Part of me thinks
that she's deferring to me

on everything
because she's setting it up

So that, if we lose,

she can throw me
under the bus.

It's sticking. You need
a lot more butter on there.

Like a lot more.

If that is her strategy,

she's handicapping the team
she's on,

and it's a very dumb move.

As the blue team
continues to struggle,

Kathy is having her own problems
in the kitchen.

We need a lot of onions.

Do I cut 'em bigger
or...

No, no, no,
go, go, go, go.

Or bigger, whatever,
but just...

I mean, listen.
You cut one onion, and...

I'm freaking out.

It took Kathy too long to
prepare the caramelized onions.

I don't have time
for the sauce.

The burger's gonna go out
like this.

There's nothing else I can do.

You need to start
to work on the buns, huh?

No problem.

Guys, 13 minutes left
until we open those doors.

At this point, there should be
no stone left unturned

with that burger.

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

All right, ladies.

What is happening
to those?

Beth, Natasha,
you're frying eggs

before you actually nail
the pate.

If there's one thing
you gotta nail first,

it's the pate, right?

This is pressure.

We're trying to figure out
our components,

'cause we're not 100% yet
on our burger.

Stop.
You dressed that?

We put a little bit
of lemon.

You're dressing salad,

and we haven't got
the burger pate done.

Get that pate
nailed now

before you do anything.

Both of you,
someone's going home tonight.

And right now, at this stage,
it's one of you.

- Yes, chef.
- Think. Come on, guys.

[bleep].

Here they come.

Hello, ladies.
Welcome.

As the doors of Gordon Ramsay's
Burgr restaurant

open for service...

First customers
are arriving, guys.

Luca and Kathy are battling

Beth and Natasha
in a gourmet burger challenge.

Three minutes to go.

With service about to start,

the blue team is still undecided
on whether

to serve a fried egg
on top of their burger or not.

Beth gets a little overwhelmed,

and, you know,
the egg's not looking so pretty.

And that, it's not
a good decision.

And I knew it
in my mind already.

I was just going along
with what the captain said,

so, as much as I don't like her,

I really do not want
to lose this challenge.

So it's time
to fix this burger.

I think we should try to focus
on doing a cheese on it.

Just scratch the egg,
do the goat cheese, arugula.

- And then the prosciutto.
- Exactly.

Then I can focus more
on the prosciutto

- and have it crispy.
- Sounds good.

When service begins,

every customer will get
one burger

from each team.

The blue team will be serving
a beef burger

with crispy prosciutto,
goat cheese, arugula,

and an aioli sauce.

While the red team will be
serving a beef burger

with caramelized onions
and arugula.

Let's go, guys.

Gordon, what do you need
from them as an expediter?

We're serving the red team
and the blue team's burgers

at the same time.

If they say it's two minutes
in the window

for table 25,

It has to be
literally two minutes

in the window,
both teams.

How long are you
gonna drag food for?

you gonna hold it back?

They've got a 60-second

Maximum time, otherwise...

And they start losing votes.

They start losing votes.

You have now got 75 minutes
of service.

Yes, chef!

Right.
on order, blue team,

Two covers,
table 31,

two gourmet burgers.

Yes, chef.
You got this?

Red team, on order,
two gourmet burgers.

Yes, chef.

All right, red team, how long?
First order.

one minute, chef.

One minute.
Let's go, guys.

Two stunning burgers, Beth.
Let's go.

- You got this?
- They're good. They're good.

Two orders up, chef.

Red team's in the window.

Blue team,
60 seconds from now.

Blue team,
two gourmet burgers here.

Service, pick up.

Table 24, please.

Let's go, guys.
Stunning burgers.

Do not stop working.

Welcome to my world.
Let's go.

The kitchen during service
is just fire

and noise and the voice
of Gordon Ramsay screaming.

- Watch those temperatures please.
- Yes, chef.

Am I talking
to myself here?

Service on order,
red team,

two gourmet burgers,
table 25.

Blue team,
two gourmet burgers.

I'm usually pretty fast
with working in the kitchen,

but this
is completely different.

I mean, this is pressure.

Burgers in the window,
red team. Let's go.

They're ready, chef.

Yeah, well,
if they're ready,

get them up here.
Let's go.

Here you go, chef.

Pick up, please.
Service, let's go.

Timing is extremely important,

and we're doing really good
from the get-go.

I mean, we've got
everything organized.

Got enough stuff prepped.
We're good.

Which one do you like better?

I'm leaning more towards
the blue team thus far.

Why?

More savory flavor.
Like the bacon.

You like the bacon.
You like the cheese,

the arugula.

Very juicy.
Enjoyed the red one.

I'm a big fan
of caramelized onions.

Plus, it was cooked
perfectly.

On order, red team,

32 in the window.
How long?

I have two minutes
at least.

Let's go. I've got burgers
in the windows, guys.

Luca, we got one minute
to get the burgers up.

We're behind.
I don't have... we're behind.

Chef Ramsay
calls an order of two.

The blue team
puts up two burgers.

I look around,

I don't have burgers ready.

I need this next table, chef.

Coming now, Joe.

Red team, you're
falling behind, guys.

Come on, Luca.
We need them patties.

Yeah, but if they're not ready,
they're not ready.

What do you want me to do?

- Luca.
- Yes, chef?

Get two burgers
in the window, or it's gone!

Put the onion in.
Put the onion in.

Five, four,

three, two, one.

Luca, what's the temperatures
in there?

Medium, chef.

- Luca.
- Yes, chef?

Kathy!
Yes, chef?

Come here, both of you.

- It's raw.
- I knew it.

No, no, just touch it!

It's raw.

Look at it.
It's still moving,

It's that [bleep] raw.

We've gone from a gourmet burger
to a [bleep] steak tartare.

- Yes, chef.
- Stop. You've lost it.

Time up.
23, blue, go.

Table 23?
No red for 23.

- Where's the red burgers?
- Raw.

- Raw in the middle.
- All right. Let's go.

Take that back.
and wake up.

As the red team tries to correct
their mistakes on the grill,

Beth, the captain
of the blue team,

is having a problem
preparing the buns

for their burger.

Hey, young lady.
Give me that bun.

- Hey, hey, hey, you two.
- Yeah.

When you two start [bleep]
around like this,

do you know
what that tells me?

You're out of control.

Sorry, chef.

You're way out of control.

Sorry, chef.
Sorry, chef.

Come on, guys.
Please.

As the home cooks
try to get back on track

in the kitchen...

Some of the diners
are beginning to cast votes

for their favorite
gourmet burger.

While back in the dining room,

the tasting continues.

How are the burgers, folks?

I like the blue one.
you like the blue one?

- Blue one's delicious.
- It was good? - Oh, great.

And the red one?

I think it's undercooked.

Oh, my god.

- It's raw.
- I don't want to eat any more.

Let me go show the kitchen.

Let me come back.
Chef.

These burgers...

- Oh, no.
- Are completely raw.

Raw again?

This is embarrassing.

- Red team.
- Yes, chef?

A raw burger.
Look at me.

They're coming back now.

You've got to stop,
rethink, and get a grip.

Yes, chef.

Luca said he knew
what he was doing, so then,

if you know
what you're doing,

the burgers should be
medium-rare,

and you should know
how to cook it,

so I'm kind of pissed off
right now,

but I can't think about that.

He better get
his [bleep] together

and get it going.

Red team,
blue team.

- Yes, chef.
- Look at me. Look at me.

The VIPs
are just about to arrive.

All of you,
take your aprons off

and cook
without your aprons.

I want the best burger
you've ever cooked.

- Yes?
- Yes, chef.

Okay, Gordon, the VIPs
are in the house.

- How are you?
- Welcome.

Nice hair.

it's all the other contestants.

Nice to see you, guys.

No, it's not really nice
to see you,

'cause I know
you're not gonna be nice

with my burgers.

The teams will perform

the remainder of the challenge
without aprons

to ensure their anonymity

and guarantee a fair vote.

So they are gonna be tasting
your burgers.

They've got no idea
who's cooking what.

Look at me.

The best 12 burgers

you've ever cooked
in your entire lives.

Yes, chef.

This is a huge deal.

The fate of our fellow
competitors in our hands

is a little bit intense
of a responsibility.

all four of you, let's go.

Yes, chef.
Order up, chef.

Thank you.

With the two teams
now well into service...

Ready.
Order up.

...Luca decides to push the pace
in the kitchen

with the hope
of gaining an advantage.

At this point, I start working
well in the grill, and I have

a little bit of a strategy.

I'm going to try to send
the burgers out

as fast as possible

after chef Ramsay calls it

to try to catch
Natasha and Beth behind

so they can lose votes.

Next four, how long?

Now.
Up now, chef.

One minute.
Let's go, Natasha.

Things on the other side
are going a lot faster.

Here you go, chef.

Beth, come on.

Natasha, come on.
Come on.

We are just blowing
through this service

for these last 12 burgers.

Let's go.

As the service winds down,

8 of the 12 fellow contestants

have burgers from each team.

Natasha, Beth, last four.
How long, please?

- Two minutes.
- Two minutes. Let's go.

- Luca, how long?
- Now.

Now. Let's go.
Stunning burgers.

Let's go.

Oh.

She's burning buns again.

How can you stand
in front of a grill and burn

[bleep] buns?

Sorry, chef.
I didn't put 'em in.

I didn't know
they were in, chef.

- But you're in front of them.
- I know.

Even if you were blind, you'd
smell they're [bleep] burned.

I did.
Sorry, chef.

Man!

Order up, chef.
Order up, chef.

Blue team, 60 seconds
from now.

Luca rushes
the last four burgers up,

and they're just sitting
in the window,

and I know, if we don't get
our burgers up,

Gordon's just gonna take
the plates,

and we're gonna lose
those votes.

Let's go, guys.

We're coming.

Beth and Natasha now
are struggling.

They are very, very,
very frenetic,

and that's
where they gonna fall down.

Come on, blue team.
I need these burgers.

I got burgers dying
in the window here.

- Let's go.
- Blue team!

As service at Gordon Ramsay's
Burgr restaurant

races towards a finish...

Order up, chef.

...red team has rushed
their final four burgers

to the service window,
despite being reprimanded twice

for serving raw meat.

Come on, blue team.
I need these burgers. Let's go.

Ten, nine, eight,

seven, six, five,

four, three,

two, one.

Time's up.

- Come on.
- Yes!

I'm not gonna let
their burgers die in the window

because you burnt your buns,

and more importantly

you're not even communicating
as a team.

Having not plated four burgers
and knowing

that four of the competitors
didn't get one,

it pisses me off
beyond belief

because we made
such a stupid mistake.

If we lose, it's gonna be
because of burnt buns.

Numerous burnt buns.

Okay, guys, I'm sorry
to inform you,

but there will be
no burger from the blue team.

And, everyone else,
please,

you can begin eating
your burgers.

Enjoy.

As the safe contestants

chow down,
they'll have to choose

between the blue team's burger

with crispy prosciutto,
goat cheese, arugula,

and an aioli sauce,

or the red team's burger
topped with caramelized onions

and arugula.

You had two burgers
on your plate,

one of which is gone now.

- It wasn't even close for me.
- Really?

Yeah, the red burger
was way overcooked.

Whose do you like the best?

That goat cheese killed me.

Who's your chip going to?

I think they both missed
the mark in seasoning.

As the 12 safe MasterChef
contestants finish sampling

their burgers,

the restaurant customers
finish casting their votes.

Their blind votes
will determine

the two fellow competitors,

who will return
to the MasterChef kitchen

and the two who will face
one final extraordinary

Vegas head-to-head challenge.

If we lose, it's because our
burger was just not good enough.

But I know that, out of 12,
I got 4 already

because of my strategy.

I'm seriously sick
of being in the bottom.

I'm sick of losing.

So I'm just really hoping
right now

that those four burgers
that we were not able to get out

isn't the thing
that's gonna make us go home.

V-VIPs, you all know
why you're here.

One of these four

is leaving
the MasterChef competition

tonight.

Everybody else that has eaten
in my restaurant tonight,

they've already
placed their votes.

And now yours will have
a major impact

on this competition.

Let's start the votes
with Eddie.

Watching all the competitors
vote is nerve-racking.

I wish they would have done it
before we got up here, you know.

I don't want to see them voting,

Especially when they're
not voting for our team.

I'm not impressed
with the red team.

It's a mediocre burger.

But I have to vote for this
burger because it's the only one

that was put in front of me.

At first I'm feeling good,

but then we get down
to the people

who did not receive
our burger.

and it's obviously
red, red,

and I start
to get nervous again.

Last but not least.

I had to scrape
an overwhelming amount

of goat cheese
off of my burger

to be able
to even taste the meat.

This was a blind tasting.

We're about to find out

which persons
are on the red team,

and which persons
are on the blue team.

Please come and take
your aprons from Graham.

Put them on.

Stand in your teams.

When I see the teams,
it shocked me.

I expected a lot more
out of Luca and Kathy.

Sometimes simple
isn't gonna win.

Come on, Luca.
Where's the cheese?

I was not expecting it to be

a one-two, Natasha-Beth combo,

especially since they
almost killed each other

just a few days ago.

Now that you've voted,

it's time to find out

who won the overall votes.

The losing team

will go head to head

in the next challenge,
and one of you

will be going home.

I really, really, really,

really want to win.

This has been, emotionally,
a roller coaster.

And I want it
to be worth it.

This was way harder
than I thought it was gonna be.

I'll be really bummed out
if we lose.

The most popular burger
tonight...

is...

Whoa. It was close,

but the blue team won.

Beth and Natasha,
you are both safe and remain

in the MasterChef competition.

of course I'm happy
for the both of us or whatever.

I'm more happy for myself.

I'm here for a competition,
not to make up

and make a friend,
so Beth is still a competitor,

and she's still a target.

Uh, blue team,
congratulations.

Thank you, chef.

Kathy and Luca
will go head to head

in one more extraordinary
challenge.

We failed.

Now my place

in the MasterChef kitchen

is seriously on the line.

Now I got to go head to head
with the Italian stallion,

and Luca's very versatile
with his food.

I'm not.
So it's really nerve-racking.

The rest of you,
I'll see you back

in the MasterChef kitchen.

Luca and Kathy,
come with us.

Let's go.

MasterChef is in Las Vegas

where Kathy and Luca have lost
their last challenge.

Luca and Kathy,
come with us.

Now to find out
who will be sent home,

they'll face off
against each other

on the top of caesars palace,

which has been transformed

into the MasterChef kitchen.

It is like we're back
in L.A. all over again,

but we're not, we're in Vegas
under these lights

and the billboard behind us,
it says MasterChef.

Right now,
I'm pretty damn nervous.

It's incredible
how they just brought

the entire MasterChef
kitchen station

in this beautiful rooftop
in Las Vegas.

It's too bad I don't have
that much time to enjoy it,

because maybe in less
than an hour

I'll be going home.

Kathy and Luca,
welcome to pure nightclub

at the legendary Saesars palace.

You're here
right in the heart

of the Las Vegas strip.

You two teamed up
to cook

a signature burger
at my restaurant.

And, sadly, you failed.

Now you have to face
the consequences

in this head-to-head
pressure test.

So you'll be needing these.

One of you will be going home
tonight.

The stakes don't get
any higher than this.

Tonight, you're gonna have
to cook

one of the most expensive,
luxurious ingredients

in the entire world.

One dish is gonna determine

your fate in this competition.

Butter-poached lobster.

A true Vegas classic.

In fact, every year, 6 million
of these are consumed

in Vegas alone.

Tender, delicate,
expensive.

And that stunning salad

is a perfect accompaniment

to counteract the richness
from the lobster.

You two, please come
and enjoy

what a perfect butter-poached
lobster should taste like.

It's delicious.

It's one of the most delicious
thing I ever tasted in my life.

I think I have the advantage
on this,

because I don't see Kathy

very organized to work

on a very technical dish
like this one.

You'll have just 45 minutes

to replicate a stunning
butter-poached lobster.

The loser will be eliminated.

Kathy, Luca,
are you ready?

Yes, chef.

Your time starts now.

My kids is what motivate
and push me.

They're the ones
that keep me truckin'.

So I'm a fighter.

I've proven Joe wrong
once before.

I'm not ready to leave.
It's not my time to go yet.

I came here again
for the second year,

because I know I can do it.

I need this apron.
I'm not ready to give up.

Lobster is Vegas.

It represents
the food in this town.

What is really gonna trip them
up in a butter-poached lobster?

This is about a procedure.

You have to follow it
step by step.

Get your butter on first.

Then boil your water.
Get that beautifully seasoned.

You should be cooking it
in almost, like, salty water.

- Just like the ocean.
- Just like the ocean.

The boiling in the water

is just to get it
out of the shell.

Exactly that.

The longer they cook
the lobster

in the boiling water
and not poach it

in the butter,
the tougher it's gonna be.

Is that the jeopardy here,
you think?

That's the jeopardy.
Two seconds under,

It's sushi.

Ten seconds over,
and it's rubber.

So you've got to be
very, very careful.

Right.
Kathy, how you feeling?

I'm feeling good, chef.

How are you gonna make sure

your lobster beats Luca's?

I'm gonna take my time
with it, chef.

We've seen you survive
under pressure very well

in the past.
Can you do this?

Yes, I can, chef.
My journey's just begun here

on MasterChef.

You think you got
what it takes to stay in?

Yes, I do, chef.

All right, Luca.

You don't look very happy.

I don't want to be here.

Why should I be happy?

I'm at risk
to go home tonight.

Are you ready
to leave the competition?

I'll be ready
when I get my title.

That is the only time
when I can say

I'm ready to go home.

Can you produce a lobster
better than Kathy's?

Absolutely.
I'm gonna be...

I'm gonna produce
the best lobster ever.

Kathy is in the zone.

The level of concentration
on her right now is incredible.

She has
an amazing fighting spirit.

I think she's at her best
in this competition

when she's under the most
pressure, you know that?

We'll see it today,
but I just don't know

if she's got
what it takes to make

this butter-poached lobster.

She looks more composed
than Luca.

Luca looks nervous.

25 minutes gone.
20 minutes to go.

If they haven't started work
on the lobsters

in the next two or three
minutes, they're in trouble.

I think they're risking
too much,

because one
of these two home cooks

might not even put up a dish.

Here goes Luca.
Here goes Luca.

- There goes Luca.
- Okay.

So Luca went first.

20 minutes to go, and his
lobster's crawling on the board.

Let's see what he does.

- I'm sorry, baby.
- Excellent technique.

Yep.

I just can't believe Kathy...

If she doesn't
go get a lobster

in the next minute or two,
I am worried

that she won't even be able

to put up a plate.

But I think it's
'cause she's so focused

on what she's doing,
but she really needs

to understand
how much time she has.

She's really getting
into the danger zone now.

Look, Luca already
has the thing torn apart.

He's really operating
with a lot of skill.

- Oh, that's a mistake.
- Why is he cutting that...

Why did he cut it?

Twist and pull.

So he just left
a large part

of that tail when he cut it,
put it through the knife.

You have to crack, tear,
and slowly ease

all the meat
that's in the body out.

That is the essence
of the lobster.

He's left it
on the cutting board.

When he put that knife
to that lobster,

that could have been the moment
that Luca said good-bye

to the MasterChef kitchen
forever.

Oh, that's a mistake.
Why did he cut it?

He just left a large part
of that tail meat

when he cut it and put it
through the knife.

That is the essence
of the lobster.

He's left it
on the cutting board.

That might have been the end
of the competition for Luca.

Yeah, absolutely.
He's looking nervous.

- I'm telling you.
- He's now putting salt in the water.

Why put salt in the water
after the lobster's in it?

Adding salt before

raises that boiling
temperature.

- His head is not in the game.
- Right, right.

I never cooked lobster before.

It's a very, very, very,
very particular technique.

I just hope that I can do it.

I can't believe that Kathy
hasn't got her lobster yet.

I'm so worried
we're not gonna get a dish,

and then Luca's gonna win
with a default.

So I'm a little behind
on the timing on my lobster,

but I know
I can still pull it off.

It doesn't take that long
to cook the lobster,

so I'll be good.

Twist, pull.
Twist and pull. Twist and pull.

Come on.

There you go.

Slowly pull it out.

Good job.

By not using a knife,
she already set herself

above Luca.
That was excellent technique.

She struggled a little bit,
but she got

all the extra tail meat.

Yes.

The minute she's killing
that lobster,

She's cooking it
straight away.

So she's kept all the goodness
inside the lobster.

If she could actually pull
this off,

It could be perfect.

Miracle.

So we're just boiling it

to detach the membrane
from the shell.

Then we want to cook it
in the butter.

Exactly.
You don't get that lobster

so melt-in-your-mouth
by just boiling it.

The longer the lobster poaches
in the butter,

the more tender
it's gonna be.

You've got ten minutes

to keep yourself
in the competition.

Come on.

The dish is coming together.

I'm very happy,

but you never know
until you have

the final result.

Just got to take my time
getting it out of here,

and I'll be good.
I got what it takes.

I know I can do
what I have to do

to kick his ass.

You've got to start poaching
your lobster.

Get your tails in.

I think that Kathy's
in trouble.

She's got to get
all that lobster meat

out of those shells
and still butter-poach it.

I think she's out.
I know the clock is ticking.

I'm struggling
to get the meat out.

The tail is not that bad.
I got it out.

It's in the butter, poaching.

What I'm having problems with

is the freaking claws
and the knuckles,

and I know, if I don't get
all these components

on the plate,
I'm going home.

Let's go.
3 1/2 minutes to go.

This is when you got
to dig in, guys.

Luca, Kathy, come on.

Start plating.

I hope Kathy can pull
the plate together.

Let's go.
60 seconds to go.

Finish strong.

Luca's getting something
on the plate.

Kathy, you've got to get
your lobster on the plate.

- Yes, chef.
- She's in a tailspin.

- Tailspin.
- She's in a tailspin.

Ten, nine,

eight, seven,

six, five,

four, three,

two, one.

Stop.
Hands in the air.

Well done.

I see Kathy's dish,

and, as always, it looks
a little bit messy.

My lobster looks beautiful.
I'm very, very happy.

But, until the judges
cut inside,

you never know.

I didn't think
I can pull it off,

but the flavor in the lobster,

I know I pulled it off
better than he did.

Kathy, Luca,
bring your dishes down

to the front.

Now the moment of truth.

Okay, Kathy,

please bring up your dish.

So I'm gonna slice the tail
in half,

so it should be
bright white, shiny lobster.

The lobster should be clean
and sort of shimmering.

Glistening inside.

And it is.

That's cooked perfectly.

Thank you, chef.
Let me tell you.

Knuckles slightly exploded.

That butter
is seasoned beautifully.

Honestly,

for a dish
you've never done before,

I can't quite believe it.

- Thank you. Thank you.
- Great job. Well done.

So you've never
done this before?

Nope.

It's cooked
to perfection.

- It's delicious.
- Thank you.

- But as far as the plating...
- Of course.

It looks like another two
or three minutes

and you probably would have
been a lot happier.

- Yes. - So the lobster
is where it needs to be,

but, again,
that's not the only thing

That we're
judging on here.

That's...
that's really acidic.

A lot of lemon juice.

The salad is nowhere
near as good

as the lobster.

Seasoned beautifully.

Perfectly cooked.

Kathy, did you ever think

you'd get this far
in this competition?

No, I didn't,

and, actually,
that I have,

I'm proud of myself,

So I just want to keep fighting
and keep trucking.

You have one of the biggest
hearts we've ever seen

in this competition,
and that means a lot.

Thank you.

Now for your lobster.

So close.
The tail was perfect.

You really hurt yourself
by not giving yourself

the time to properly extract
all the meat.

We all see something
in you.

Tonight, it's all down
to this.

Okay, Luca.

Let's go, please.

Wow.

You see,
it doesn't have...

I like
that Kathy's had more...

- more of the red?
- Which I liked.

But it's... it's
a good-looking dish.

It just didn't get
all the meat out.

The plating of it
looks just like what we tried.

Yup.

Presentation-wise,
it looks beautiful.

Claws, knuckles, tails.
Perfect.

Slightly on the bland-looking,
anemic side,

because it's lacking color.

I'm gonna slice this
down the middle.

It should cut like a stick
of butter.

And it should be
just glistening.

For me, it's 30 seconds off

the perfect lobster.

When you killed the lobster,

you didn't cook it immediately.

it sat on your bench
for a good 90 seconds,

so all the goodness
had run out of it.

So salad. Delicious, crisp,
beautifully seasoned.

The butter,
seasoned beautifully.

Presentation,
nicely done.

It's a very good effort.

Good job.

Thank you.

Seasoned perfectly.

The lobster tastes like,
you know, you just harvested it

out of the ocean,
cooked it

with some drawn butter that you
traditionally get on the side.

You know, that's the flavors
I'm getting.

The only thing
I would change

is having that temperature

be a little higher
to get that color.

- Thank you.
- Thank you, chef.

Luca...

Luca, what happens
if we leave you here in Vegas

and you have
to go home tonight?

It is not on my plans.

Boy, it's tough
on this one.

Very, very tough indeed.

I'm scared and nervous
all at once.

It can go either way.

I think I have
a better dish than Kathy,

but I can't be 100% sure.

Kathy's didn't look
anywhere near as nice as Luca's.

No.

Yeah, but her taste
and the color

on that thing was just...

- It is borderline.
- It's tough.

There's one dish
that clearly gave us

more of what
we were asking.

Yeah, but it's not
a easy decision.

One tasted almost better
than the other one.

- It's borderline.
- It is borderline.

It's tough.

Being here on MasterChef
is a better life for me

and a better life
for my kids.

Hopefully Luca's the one
that's going home,

and I'm going back
to the MasterChef kitchen.

It would be heartbreaking
if I go home now.

I need this win

for myself,
for my wife,

to open my own restaurant.

I deserve to be
in the MasterChef kitchen.

One of you is coming back
with us

to the MasterChef kitchen.

And for one of you,

your MasterChef journey
ends here.

The person coming back

with us and the winner

of this challenge...

By the narrowest
of margins...

is...

Luca.

Kathy, I am so sorry,

but your journey
in MasterChef

is ending in Vegas.

Kathy...

I didn't believe in you

and in the weeks
since I first met you,

you've proved
that I was wrong.

And if you can
prove me wrong,

you'll get there.
Keep climbing, kid.

It's a long way
from the Bronx,

but you can get
to the top.

Kathy, let me say something
really important.

You have
a fighting willpower

like I've never seen before.

You are going places.

You've got to keep
your head up high.

Look after your children,

and continue
to follow your dreams.

And do you know what?

If you want to continue

and climb that ladder,

come and see me in New York.

I would love
for you to walk through

into my kitchen and start

learning in the real world.

Thank you.

Come here.

Come here.
Good night.

Good luck, Kathy.

Good night, Kathy.

Good night.

Luca, let's go.

I'm a fighter, and I'll get back
on my feet.

The Kathy that came here
was tough.

Didn't care who got
in her way,

and now the Kathy
leaving here...

Good job, girls.

She's grown.
Being here on MasterChef

Has given me the confidence
that I will get my dream.

Chiquita,
you're back.

I'm proud of myself.

And I know when my kids
see this,

they'll be... they'll be
proud of me too.

Next time on MasterChef...

It's a mystery box
from another world.

I have no idea what any
of these ingredients are.

Oh, they're so bad.

This may be
the most difficult mystery box

in the history of MasterChef.

The guest judge

in the elimination challenge

is an American food legend.

- My mama.
- Oh, my god!

And the only person
who can put Joe

- in his place.
- Put that down.

No, I'm gonna put the sauce.

Lydia Bastianich...
I worship her.

And one more MasterChef
contender...

Thank you for nothing.

...sees their dream come to an end.

Get your fiscal

House in order, or someone

Else will do it for you.

That's the

Stern warning the memphis

City council got from the

State of tennessee.

Good evening and thanks

for joining us. I'm mearl

Purvis and I'm

Darrell greene. The

State comptroller sent the

City council a letter

today urging them to make

Some tough decisions to

Some tough decisions to
Bring the budget into