All language subtitles for MasterChef - 05x09 - Top 13 Compete

It's the ultimate
culinary test,

and tonight, the home cooks
take on the biggest...

and most intimidating
mystery box ever.

What in the hell are they gonna
pull out this time?

The remaining contestants
go head-to-head

with Gordon Ramsay.

He's like a samurai.

Done.

I mean, the guy's a master.

And the fight

for a place in the top 12...

This is amazing.

This is one of the best

you've put up.

pushes the home cooks
to their limits.

What's the matter?

I need a medic.

Get some water, please?
Quick.

It all happens right now

on MasterChef.

Welcome, come on down.

Go to your stations,
please.

So we walk into the kitchen,

and we see a big, huge box
on stage.

I'm from Texas.

We like everything big.

So I'm thinking, boom,
right off the bat,

advantage Cutter.

Oh, my god.
Oh.

There are 13 incredibly
talented home cooks

standing in front of us.

Don't let 13 become
your unlucky number.

It's time for
another mystery box challenge.

On the count of three,

very carefully
lift your boxes.

One...

two, three, lift.

Oh, a knife, huh?

We're all going to be hacking

at the same giant, dead creature
under the giant box.

That's right.

One single knife.

Things are about to get
a little cutthroat in here.

You'll be using your knife

to fillet what's
under this huge mystery box.

Ready to find out
what it is?

Yes, chef.

Oh, my god.

All right.

Salmon.

The freshest,

most incredible salmon
that money can buy.

Wild king salmon,

line caught from
the pristine waters of Alaska.

We want all of you
to make us one composed,

MasterChef worthy
salmon dish

using one of these salmon.

Oh, hell yeah.

It's time to show these clowns
what I really, really got.

Now it's time for everyone
to come up here

and get your salmon.

This fish is not something

that you can buy
at your grocery store.

It's like the most amazing
salmon I've ever seen.

Oh, my god.

It's totally almost
as big as me.

It's a real privilege
to be able to have

an ingredient like this
to work with today.

As you can see,

there is one fish left,

and it's not
going to waste.

It's for us.

I'm going to fillet it,

Graham's gonna cook it,

and Joe...

I'm gonna eat it.

Is everyone ready?

Yes, chef.

Just remember,
each fish is worth

about $450.

No pressure.

Your 60 minutes starts...

Now.
Let's go.

15 seconds gone.

I already sliced into mine
by mistake.

I'm so lost right now.

I've never filleted
a fish before.

You know, I'm just hoping
to muscle through it.

It's amazing that
they're getting a free lesson

from probably the most
famous chef in the world.

And no one's watching.

Four minutes gone.

That I hacked up.

Done.

In that amount of time,
I literally walked to the pantry

and got a cauliflower.

That first five minutes

might have been
better served

watching him
fillet the fish

than whatever
you were doing,

but you make your choices.

Chef Ramsay's down front,

and he fillets his fish
like that.

All done.
Ready for you.

And then Chef Elliot's in.

He's starting to cook.

To them,
this is second nature.

Christian,
how are we doing?

I'm doing okay.

You've clearly
filleted before.

One time.

Yeah, you've done
a good job on that.

Thank you, chef.
What are you doing?

Seared creole salmon.

You use king salmon
for creole?

I want to stay right
in my little comfort zone

of New Orleans.

Careful of the spices.

Yes, chef.

You've got just under
50 minutes to nail it.

- Good luck.
- Yes, chef, thank you.

I'm going to baste my salmon
in a miso butter

and saute broccolini.

I don't want to work
in a gentleman's club again.

Winning this can change
not just my life,

but my family's life.

I want to make my family
so proud.

I'm pretty sure I'm gonna be
in the top three.

What happened to this?

I know.

It looks like
a shark ate it.

I know.

What did you do to it?

I was washing it.

Filleting it.
What, did you gnaw it?

It ended up, like,
breaking down.

Wow, this is,
like, a disaster.

Elizabeth, you won
the last mystery box.

Yes, chef.

Talk about the dish.
What are you doing?

I'm doing an herb bread crumb
crusted baked salmon

over a fennel-carrot puree,

a cauliflower steak.

The filleting
looks brilliant.

You've never
filleted one before?

I'm not in the market
for $450 fish.

Good luck.
Thank you, chef.

Done.

Done?

Damn!
Like, that quick?

Done?
What class did you take?

Wow.

Please describe the dish.

Crispy skin
wild king salmon

with some red beet threads,
crispy golden beet, watercress,

that's finished
with lemon yogurt

as well as a vanilla bean
pistachio vinaigrette.

Very good.
Looks delicious.

Thank you.
Enjoy.

28 minutes gone.

32 minutes remaining.

- Medic.
- What's the matter?

- What have you done?
- I need a medic, please.

You okay?

Chair, please.

Some water, please,
medic.

Chair please,
quick.

Can we have some water,
please, somebody?

You okay?

I look over,
she's passing out.

I feel...

The pressure is so intense,

and I think that Elise
is just not able to keep up.

Okay, well, take...
Here you go.

There you go.

Just stay nice
and calm.

Medic.

I need a medic, please.

I hear Elise say, "medic."

I look over,
and she's passing out.

All of you,
very quickly,

sadly, elise has left
the MasterChef kitchen.

How was it?

It was perfect.

The creamy richness
of the yogurt,

Salmon perfectly cooked,

Light, summerful,
delicious.

Perfect.

You have a future
in this, kid.

Ah, I hope so.
Thank you, sir.

Elise is coming back.

Wow, just 20 minutes
left to cook.

I'm okay, chef.

Are you sure?

Yes, chef, I'm sure.

You've lost quite
a bit of time.

You don't have to cook.

I want to come back.

I'll at least get
something on the plate.

Okay,
let's have a go.

You got it, Elise.

You can do it, hon.

I just completely folded
under the pressure today.

So I had to take a few minutes

to get my feet
back on the ground.

Elise, she came back!

Definitely take my hat off
to you, girl.

I'm embarrassed, but...

Ready to cook.

2 1/2 minutes to go.

Oh, my god,
that's delicious.

Is Elise gonna
get a dish out?

I'm hoping.

She seems to have

a lot more color
in her face now,

so fingers crossed.

20 seconds remaining.

Finishing touches.
Come on.

Ten, nine, eight,

seven, six, five,

four, three, two,

one, and stop.

Hands in the air.
Well done.

After observing and tasting

throughout the challenge,

the judges now take
one final look

to identify
three standout dishes.

What happened here?

The winner of this mystery box

will receive a major advantage
in the next round.

First up, this home cook

did a great job
on the filleting.

More importantly,
the salmon looks like

it's cooked to perfection.

The actual dish looks like

it's just been popped
out of a restaurant.

Congratulations...

Christian.

I think Christian
is getting better,

and he is gonna be
my main competition.

Tell me what the dish is.

Blackened salmon with
a vegetable medley,

a little garlic,

and a tomato puree.

So you must be the only person
in this country tonight

who had the balls
to blacken a salmon.

Salmon's cooked beautifully.

Pink in the middle,
seared on the outside.

Beautifully done.

Wow. Thank you.

Love the heat coming through,

but the most important is,

I'm tasting
that amazing salmon.

And then I get
that blend of spice.

Is it a fluke,
or is this you?

This is me on a plate.

- Good job.
- Thank you.

The sauce
and that spice mix,

it's so full of flavor
on different levels.

It almost makes
the fish heartier.

This is one of the best
that you've put up.

It's really,
really good.

- Thank you.
- Good job, Christian.

- It's nothing that I would
ever order... - Yes, sir.

cook, or conceptualize,

but at the end of the day,

it really is tasty.

Have you ever won
a mystery box?

- No.
- Maybe tonight is your night.

The second dish that we'd like
to examine further,

this home cook's plating

is definitely
restaurant quality.

They have already won
one mystery box.

Can she do it again?

Please step forward,
Courtney.

They call Courtney,
and I'm not surprised,

because they always
call Courtney.

Why don't you explain to me
what the dish is.

A seared salmon
on top of some broccolini

and an Israeli couscous,
cucumber, fennel salad.

The fish is cooked beautifully.

- Look at that...
- Thank you.

- Color.
- Thank you.

The fact that it's not
just flaking apart

but it's still holding its shape.

This dish
is really awesome.

Great flavors,
super light.

- Good job.
- Thank you, chef.

And how did you
cook the salmon?

I pan seared it and basted it
with some miso butter.

It's delicious.

Thank you.

Vibrant couscous,
light,

and it eats easily.

This has made my night.

- Well done.
- Thank you, chef.

Thank you.

Good job, Christian.

The third and final dish

We'd like to take
a closer look at...

This home cook also
plated their dish beautifully.

The flavors and spices
they chose

were perfect to spotlight
their delicious salmon.

Please step forward...

Elizabeth.

Elizabeth is the one to beat.

She's my wild girl.

Every time I see her plate,
I go "wow."

This is an herb bread crumb
crusted baked salmon

over a roasted carrot
and fennel puree,

a cauliflower steak

with a pine nut, caper,
raisin relish on the side.

Now, you know
that's very courageous

to bake a salmon
in a competition like this.

Unless you're a real pro,
you know your oven,

you can overcook it
in a second.

Very well done.
Good cook.

What's the seasoning
in the bread crumbs?

Salt, pepper,
red pepper flakes,

parsley, and thyme.

The herbs are not
overpowering.

This dish has
a lot going on.

I think you might have
a real winner on your hands.

- Good job, Elizabeth.
- Thank you.

The relish is delicious.

Thank you.

Filleting skills
are brilliant.

Thank you, chef.

Cool as a cucumber.

Calm as anything,

and it's like your
thousandth salmon.

Smart, sophisticated.

- Good job.
- Thank you.

Well done.

Three stunning dishes,
let me tell you.

Sadly, only one can be
the winner tonight.

I got to win this.

I've been up here before.

I was a runner-up.

I ain't trying to be
no damn runner-up no more.

I'm trying to win this.

The person who paid

the most respect

to that stunning
king salmon...

I'm just praying that
chef Ramsay says my name.

I really, really, really want to
win two in a row.

Tonight's king of the kitchen...

And they do it on purpose.

They speak as slowly
as they can.

Put me out of my misery
and say my name.

Congratulations...

The person who paid
the most respect

to that stunning
king salmon...

Tonight's
king of the kitchen...

Congratulations...

Christian.

Get outta here.
Wow.

Bam!
I knocked this [bleep]...

Boom.
Out the park.

I'm the king.

King of the kitchen.

You did something

that even we wouldn't
have attempted to do.

Cajun style king salmon.

But you did nail it
in a big way.

Christian, are you ready

to come into the pantry
and find out exactly

what this huge advantage is?

Yes, chef.

Let's go, big man.
Good job.

Good job, Christian.

Well done.

Thank you.

Good job.

Good job.

Thank you.

If you have done wrong
by Christian

in this competition so far,

you should be
very, very nervous.

The MasterChef pantry

is where this competition
can be won or lost.

Yes, chef.

For your first advantage,

you will not have to cook

- in tonight's elimination.
- Cool.

And for your second advantage

everyone will have to cook

whatever I put
in this basket.

Or...

whatever I put
in this basket.

Or whatever I put into mine.

Tonight,
we'll be choosing things

that we'd like to cook with,

things that you may find
in our fridges

at home.

Then you'll get to decide...

which judge's basket
everyone out there

will have to cook with.

Give us a few minutes

to do our own shopping.

Sure.

I'm the king,

so I don't have to
pick anything.

I'm gonna let you guys pick it.

I was very excited to see
what type of flavor they have

in their kitchen.

Where are the cauliflowers?

Right over there, chef.

Joe, especially being Italian...

Merlot.

Put a lot of booze in there,

a lot of wine.
It was crazy.

Joe, you have
enough wine in there?

We have a lot of wine,

some to drink,
some to cook with.

- Right?
- Yes, sir.

All right, sweet.

Christian.

In my basket, you have
the bounty of Italy.

A refined basket
of ingredients

that reflect my own
incredible sensibility

of fine dining
and delicious food.

In my basket,

you have everything

that I like to
get my hands on

when I'm at
the farmer's market.

And finally, Christian,
in my basket,

you have a taste
of my home.

The UK, as you know,
the fan of great cuisine.

Certainly, one of the most
inspiring baskets.

Christian,
it's time to choose.

My hearty English-inspired basket,

Graham's home fresh basket,

And Joe's fancy,
pompous, olive oily basket.

I choose...

Well done.

Back in the pantry,

Christian got
some huge advantages.

Christian
got to choose

what everyone out here
has to cook

in tonight's
elimination challenge.

Now, we gave Christian a choice

of three
incredible baskets

curated by the finest
culinary minds

in the entire planet.

Those baskets were filled by...

Us. That's right.

The basket that Christian
chose for all of you

is waiting for you
in the pantry.

Oh, man, it's Joe's.

Lots of wine.

Delicious.

Joe's got a winery,

so, of course, the one with
four bottles of wine in it

is clearly Joe's basket.

That's right, everyone.

Christian picked my basket.

Surprise.

Those are some of
my favorite ingredients.

We have beautiful wine.

We have the king of all cheeses,

grana padano,

prosciutto san Daniele,

chanterelle mushrooms,

fresh artichokes,

aged aceto balsamico
tradizionale di modena,

and, of course, garlic.

Now, is everybody ready?

Yes, chef.

Your 60 minutes starts...

Oh, one more thing.

Christian.

Yes, sir.

There's one more advantage

that we're gonna
give you.

Something that

you don't even
know about yet.

Everyone out here
will get one hour

to cook their dish...

Except one person.

That person will only have

30 minutes
to cook their dish.

Sweet.

And, Christian,

you're gonna tell us
who that person is.

This person...

talks a big game,

walks a big game,

but I want to see more.

That person...

Is?

Courtney.

Courtney.
Wow.

- Ouch.
- I knew.

You surprised
by that decision?

No, not at all.

I know how amazing
the advantage is,

and I know how crucial it is
to use it the right way.

and christian took his advantage
and threw it out the window.

Now, tonight,
for the first 30 minutes,

I'm sorry, young lady,

but you'll just
have to stand

by your station and watch.

For everyone else,

your 60 minutes...

starts...

Now.

Who's gonna struggle,

and who is gonna really excel
in this competition?

You know, I'm not confident
with Elise.

I think she's gonna
struggle big time.

I think Ahran's gonna
struggle tonight.

They're not familiar with
these ingredients.

I think that the obvious one
is the one

That's at the biggest
disadvantage here, Courtney.

Strong cook,
but half the time...

That's a big,
big loss.

So I'm gonna make

a porcini
and artichoke ravioli.

This is the second time

that I will have
ever made pasta dough.

So there is definitely
a lot of risk

in this challenge for me.

I am very familiar
with these ingredients,

and I'm confident
I can push through.

And it's not a 10-pound fish,

so I think I'm off
to a good start.

- Cutter.
- Yes, chef.

How we doing?

- Doing all right.
- What's the dish?

I'm gonna do some little
flatbread crisp pizzas.

And why pizza dough?

I like pizza,

and I just want to do
a spin on pizza,

and I like the ingredients
that we got,

and I'm thinking it'll
come out with a good pizza.

So it's all about
what Cutter likes again,

not what the judges
want to see.

- Yep.
- Wow.

So how do you make your
pizza dough with no yeast?

I'm just gonna use an egg
and some baking powder,

just kind of fluff it up
a little bit.

Yeah, you've got
just under 40 minutes

to nail it.

- Good luck.
- Thanks.

- Ahran.
- Hi.

What do you got going
so far?

Right now, I'm making
a savory tiramisu.

What?

So these are
"ladyfingers" with...

Where did you
invent that?

I don't know,
I just...

This could either be

the most amazing
thing ever,

and I'll have to
put it on my menu,

or you know
what else could happen.

Who do you think is most
in danger to go home?

I think Courtney,

because of the time
restraints she has.

Have you started yet,
Courtney?

Nope, I start in
about 30 seconds.

Five seconds
till she starts.

Three, two, one.

Courtney, you may start.

Thank you, chef.

Courtney,
she probably had a dish

right off the bat,
and then he hits her

- with that penalty.
- 30 minutes.

She has to
rethink her dish.

I'm really worried about her.

You got this Elise.

Elise, how you feeling?

- You good?
- No.

Oh, no, come on.

I messed up
my pasta dough,

and there's nothing else
I can do.

Do not give up.

This is pretty much...

This is pretty much
over for me.

I know that the dish
is gonna fail,

and I'm ready to just say, like,
"This is not gonna work,

and I don't want to finish it,

because it's gonna be
a disaster."

I'm so ready
to throw in the towel.

Elise, how you feeling?

You good?

No.

Oh, no.

I messed up my pasta dough,

so this is pretty much
over for me.

Do not give up.
Why is it messed up?

It's too dry.
I don't know how to

incorporate more liquid
into it.

I do not know
what I did wrong.

Well, it's, like, slightly
breadcrumby, yeah?

Yes.

You cannot give up now.

- Okay?
- Okay.

Come on, Elise,
you got it.

There's something salvage
in there.

Thank you, chef.

- No more flour.
- No more.

We don't give up.

I'm sorry, chef.
Thank you.

Continue with that.

- I'll get back on it, chef.
- You can do it,

and you're not gonna throw
the towel in like that.

- I will. -There you go.
You take over the rest.

- Thank you for helping me.
- Good luck.

- All right, you pasta makers
out there,

you got 20 minutes, you guys.
Come on.

Hey, leslie, don't get tanked.

What,
are you kidding me?

I'm 56,
that's all I do.

What are you making,
Courtney?

I'm doing some beautiful
mushroom ragu

with some baby artichokes
on top.

30 minutes is not a lot of time,

so if today's her last day
in the kitchen,

hell yeah, let's go.

Next.

Now, that looks good.
What's the plan?

Thank you.
I'm gonna make

a breakfast lasagna
with a prosciutto mushroom,

kind of like a cream sauce,
layered with fresh pasta.

Now, that sounds like
something

I want to eat,
damn it.

Yeah, sounds like
your recipe.

Big Willie.

Describe the dish.

It's gonna be
a tomato soup

with a fried egg on top

with a flat bread.

Sounds weird.

So we're not really
going Italian here.

Well, I guess not.

Good luck.

- Fascinating, huh?
- Yeah, amazing.

I'm seriously concerned
about Elise.

The pasta dough was dry as anything.

Like breadcrumby, right?

Bread crumb.
Totally unfortunate.

At this point,
with 13 home cooks left,

if you can't make a fresh pasta,

you shouldn't be
in the MasterChef kitchen.

Look at Ahran's.

She's making
a savory tiramisu.

That doesn't make sense.
Tiramisu is a dessert.

- Right.
- Does that work?

If it comes out right,
it could be really amazing.

Or an absolute
embarrassment.

Or a complete disaster.

58 minutes gone.

Two minutes remaining.

Start thinking of plating up, guys.

Good to go, Willie.

Last minute remaining.

Focus, focus, focus, focus.

Last ten seconds.

Ten, nine, eight,

Seven, six, five,

four, three, two,

one, and stop!
Hands in the air.

Well done.

Great job.

First up,

the person
that Christian targeted

and had half the amount
of cooking time

of everybody else, Courtney.

Describe the dish, please.

A chanterelle
mushroom ragu

on top of spaghetti

that I've tossed in
basil-infused olive oil

with crispy
artichoke hearts

and a crispy pancetta.

Christian put the target
on your back.

How does that make you feel?

Well, it was basically
a compliment.

I mean, he sees me
as competition,

and I put everything I had
into it

to prove to him
that I'm here to stay.

It's about the ingredients.

When you think of Italian cuisine,

it's about that rustic
charm.

You've brought that.

Ragu,delicious.

Love the saltiness of the ham on top.

But by and large,
just looking at the dish,

it looks like it
took you 60 minutes

as opposed to 30.
Thank you.

The artichoke,
they're perfectly cooked.

You've braised them down.
You've caramelized them.

In 30 minutes, I think you did
a really great dish.

- Thank you, chef.
- Good job.

Boil water, ten minutes.

Spaghetti like this,
al dente, seven, eight minutes.

18, 20 minutes.

You didn't have
much wiggle room.

- That's right.
- She played it safe.

How do you figure
it's safe?

I mean, from what I saw,

she just threw everything in a pot

and just clapped them heels,

and hopefully
it came together.

You, with the advantage,

could've easily picked
five people in this room

and sent them home.
You might have wasted

a pretty big advantage
on a very strong competitor

who shielded off
your attack.

Thank you.

Thank you, sir.

Christian didn't target me.

He put a spotlight on me.

And that's where I
perform the best

is in the spotlight.

Next up, Cutter, please.

Thank you.

Is that it?

That's it, chef.

That's it.
Holy mackerel.

Christian gave Courtney
30 minutes.

Did you give Cutter
ten minutes?

Describe the dish, please.

It's an artisan pizza
with a basil oregano.

Hold on a minute.

Just let me
interrupt you there.

An artisan pizza?

Well, that's what
the menu says

when I go to the pizza
restaurant that I like.

They call 'em artisan pizzas,

and they list
all the different pizzas.

An artisan pizza? No, no, but...

I don't know what else
to name it.

Yeah, my name's Gordon Ramsay,

not Stevie Wonder.

It's an artisan pizza
with a basil oregano...

Hold on a minute.

Just let me
interrupt you there.

An artisan pizza?

Well,
that's what the menu says

when I go to the pizza
restaurant that I like.

Right. Well,
first of all, I feel like

I'm at a [bleep] kid's party

and some mini pizzas come out.

Maybe describe it again,
and I'll try hear it this time.

Okay, so I have a pizza here

with a tomato, basil,
and oregano sauce

prosciutto and mushroom
and artichoke topping.

Why a pizza?

I didn't want to just throw
the spaghetti in the pot

and then boil the spaghetti,

and I wasn't that comfortable
in making the pasta,

so I made a dough.

It's just not good enough.
It's not MasterChef.

Damn!

Wow.
Enjoy your mini pizza.

All kidding aside,

the ingredients I picked out
were meaningful to me,

important ingredients
in every kitchen.

Do you know where the
grana padano cheese comes from,

what milk it's made out of?

No, sir.

Do you know what
a caper is?

I know what they
taste like,

but I don't know
what they are.

Do you know what
balsamic vinegar is?

It's the black
salad dressing.

This is the difference between

excelling in this
competition

and being sent home.

Why did you put sauce
underneath it as well?

I mean, if it had any chance
of being a pizza,

it'd be crispy.

I was just trying to get
some color on the plate.

This is...

a waste of our time

and your time in this kitchen.

It pissed Joe off,
it pissed Gordon off.

But I thought it tasted good.

It'd definitely be a pizza
I would order.

Next up, please,
Leslie.

It's handmade ravioli.

The filling is grana padano,
prosciutto,

chanterelles,
and artichoke.

Great technique
on the pasta,

the filling, the cooking
of the artichoke.

Sauce is a little heavy,
a little grainy.

But plating is the biggest thing
we've got to work on.

Yes.

'cause as everyone gets better,

that is something that can
get you sent home.

Yes, thank you.

Big Willie, please.

It is a tomato soup

with a fried egg
with flat bread.

How would you
rate that?

- About an eight.
- An eight.

That's literally seven points
too high.

Someone's going home tonight,

and a tomato soup with
a fried egg on top

doesn't float my boat.

Next Christine,
come on up.

Wow, that looks good.

What are you calling these?

So it's a mushroom caramelle

with a brown butter
sage sauce

with crispy prosciutto
and crispy sage on top.

Great pasta,
very thin.

Good filling.
Nice seasoning.

Good use of the brown butter.

Well, I expected a lot,

and you delivered
a lot.

This is really
quite good.

Thank you.
Thank you.

Next up,
Ahran, let's go, please.

Ahran, describe the dish,
please.

It's a savory tiramisu

With prosciutto olive oil
ladyfingers

And a mushroom
prosciutto...

A savory tiramisu.

Yes, chef.

Have you been drinking,
young lady?

No, I don't even know
how to open the bottle.

Didn't think it was gonna work
when you put it together,

hated the sound
of the idea,

tasting it...

It is absolutely delicious.

I love the ladyfingers.
I love the seasoning.

I see...
At 18 years of age,

your knowledge of
Italian cuisine

ay be very limited,
but your cooking ability

is second to none.

There's very little
I can fault in that.

- Thank you.
- Good job.

All right, Ahran.

Let's try....

Elizabeth.

Straight from New York City.

What do we have?

- We have a breakfast lasagna...
- Love it.

made with grana padano,
chanterelles, and prosciutto

and a salad of
baby artichoke hearts

with capers marinated
in champagne, lemon,

and olive oil.

How many layers?

There are five layers.

And what's inside of it?

Layers of bechamel
with prosciutto.

Then I mixed it the chanterelles

and the prosciutto,
and then I just did

grana padano
layered on top.

That's great.

This is amazing.

Thank you.

Great use of bechamel.

This is using the ingredients,

reating other products
from the base ingredients,

putting them together
in an amazing dish.

Have you been to Italy?

No, I have not.

This is like
taking a trip to Italy.

- Great job.
- Thank you.

Beautiful dish.

Joe is, like,
gushing over my dish,

and I'm like...

I think I had, like, a...

like, a deer in headlights,
like, omg face going on,

because I just can't believe

that he likes my lasagna
so much.

Elise, please.

Let's go.

Right, first of all,
how are you feeling?

I'm okay.
I'm just disappointed,

because I feel like
I failed today

in both challenges, so...

Why'd you give up so easily

when you can cook?

I have just lost some confidence
in the kitchen,

and it's, uh...

It's very difficult
to get it back.

You make one mistake,
and...you disintegrate.

You're correct.

It's exactly what happens.

Tell me about the dish.

It's roasted mushroom

and steamed artichoke
ravioli

with a red wine reduction
tomato sauce.

So it's not a pie.

No, it's not a pie.

But it's a sad ravioli.

Oh, it's a sad ravioli.

Want a taste?

Describe the taste
of the tomato sauce.

It needs seasoning.

Yeah, and this is it...

You are a very smart,
intelligent girl.

I just don't know
how you can present a dish

that's so bland.

It's a failure.
I understand.

Have you given up?

No, I'm trying
not to give up.

No, I don't think
I've given up.

It just tastes like it.

I just don't know
how you can

present a dish
that's so bland.

It's a failure.

I understand.

Have you given up?

No, I'm trying
not to give up.

No, I don't think
I've given up.

It just tastes like it.

I didn't need to...

I didn't need to walk up there

and have them taste that dish

to know that it was bad.

What a night.
First off, Christian,

please come down
from the balcony

and make your way to
the station. Thank you.

That was a really
tough challenge,

but there were two
standout dishes tonight.

The first one

absolutely went outside of the box.

This home cook is one of
the toughest home cooks here.

She's also the youngest.

Ahran.
Congrats.

The other great dish

showed that the home cook

who put it together

has incredible technique
and knowledge.

Every single component
was perfectly executed.

Tonight's winning dish

belongs to...

Elizabeth.
Congratulations.

I continue to be amazed
by my own success.

I'm just gonna revel in
feeling great for a little bit.

Congratulations

to Ahran and Elizabeth.

You will both be
team captains

in our upcoming challenge.

Congratulations to you both.

Normally, we would ask
the three worst dishes

to come down
and stand in front of us.

Tonight there are two
obviously bad dishes.

Can the two cooks

that are responsible
for those dishes

please put your hand up?

I'm asking for two.

The worst two.

Elise, you're correct.

Cutter, you're not.

Elise and Cutter,
please make your way down.

Willie, yes, yours was pretty bad,

but these two were in
a league of their own.

Elise, tonight's ravioli

was dreadful.

The judges have
said several times

it only takes one bad dish
to send you home,

and tonight,

it's mine.

It's mine.

Cutter...

You've been in the bottom

across five challenges.

I know.

Produced some good dishes,

but it's not your
cooking ability.

It's your stubbornness

that's stopping you from taking it

to the next stage.

Love the girl to death,

but Elise is a baker
that can't bake.

I think I'm better than her.

I mean, it's nothing against
her as a person.

I just think in the kitchen,

I'm a better...
I'm better than her.

The unlucky 13th individual

in this competition,

the one that will be leaving

the MasterChef kitchen tonight,

the one that we think

we cannot work with
any longer...

That person is...

Elise.

Your time is done

in the MasterChef kitchen.

Say good night to Cutter.

- Good luck.
- Thank you.

Elise, my darling,
go back home.

Convince yourself
exactly what you need to do,

but don't get in a tangle
when you make a mistake.

Bounce back. Trust me,

I've made a thousand of them,

more than everyone
in this room put together.

You need to bounce back.

Great baker.
And every time,

from now on in,
I come across a pie,

There's only one person
I'm gonna be thinking about.

It's you.

- Okay?
- Okay.

Come and say good-bye, darling.

Thank you all
for the opportunity.

Oh, you're very
welcome.

Have a nice trip back home.

Thank you.

Thank you
very much, chef.

Thank you, darling.
Come here.

Oh, dear.

Even though I'm going home,

I still love food,

and I'm proud to have been
part of the top 13.

Well done.

Congratulations.

Thank you, chefs.
Thank you.

This is a once-in-a-lifetime
experience

that I will remember forever.

You nailed it.

For me, one of the best dishes
of the night.

Thank you so much, chef.

And I hope that it helps me...

get a chance to start
a new career,

something that can
totally change my life,

and for that, I'm incredibly
thankful for the experience.

Next week...

the MasterChef restaurant
opens its doors

for a night of romance.

Love is in the air.

But there's no love
lost in the kitchen.

It needs salt.

- I told him.
- What you mean, told him?

Just help him do it.

Come on.

And the stakes are higher
than ever before.

All the tables are now full...

Except one.

That table is reserved for...

my gorgeous wife, Tana.

Oh, my god.

Our dish better be perfect.