All language subtitles for MasterChef - 05x15 - Top 6 Compete

Last week,
we said an emotional good-bye...

Tonight was the first time
that I didn't taste the love.

to one of
the biggest home cooks

in the MasterChef kitchen.

Willie,

please put your apron
on your bench

and say good night.

Tonight...

the home cooks take over
an a-list restaurant.

We are about to get
our asses handed to us...

- Let's go.
- Yes, chef.

And I am terrified.

And it isn't long...
- I hope you're joking.

before the heat
of the kitchen...

I need you to look at me!

You need to chill out.
Quit doing everything.

ignites an explosive meltdown.

I know how to run
a restaurant.

All you're doing
is yelling at me.

He won't listen to me.

Shut up.

You two!
Come here.

The final six home cooks

are walking the Sunset strip
in Hollywood, California,

where tonight,
their culinary skills

will be put to the test

at the legendary rock and roll
Sunset Marquis hotel.

Going into the Sunset Marquis,
I just feel like royalty.

I mean, rock and roll royalty.

You can see all the pictures
on the wall

of all the rock stars
that have been there.

Dylan, Springsteen, U2.

And we go by this pool,
and of course,

there's the california hotties
sitting out on the water.

This big ol' country boy

don't see stuff like that
in Texas.

I can't believe
that I made it to the top six.

I would love to open
my own bar or bakery one day,

and I'm here to show myself

that I can do
whatever I put my mind to.

Welcome, everybody,

to the Cavatina restaurant
at the Sunset Marquis hotel.

This hotel
is steeped in history.

Since the birth
of rock and roll,

if a killer band or artist
comes to Hollywood,

they stay here.

So do you have any idea
why we brought you here?

This is the MasterChef
restaurant takeover.

Yes.

In this challenge,
you talented six home cooks

will be taking the reins here

at one of the finest restaurants
in the country.

I knew it was coming eventually,

but, oh, here?
At this place?

This is, like,
elite of the elite.

Now, Graham and I
have restaurants.

We know what it takes
to run a restaurant.

In fact,
Joe isn't here tonight

because he is taking care

of critical restaurant business
of his own as we speak.

Okay, it's time
to pick the teams.

Jaimee and Leslie,

since you both were on
the winning team

in that amazing tag team
dim sum challenge,

you will both
be team captains tonight.

Both of you, please,
come and stand over by me.

Thank you.

The last time
I was a team captain,

it was a nightmare,
so going into this...

I want to make sure
I'm a winner tonight,

so there's gonna be
nothing stopping me.

Jaimee, because you have been
on the winning side

of more team challenges,

you get to pick first.

I do not want to be
a team leader in this situation,

so I need somebody strong

who will not be scared
at all of the situation.

This person I know is going to

thrive in this environment.

Christian,
I need you.

Thank you.

Jaimee,she's very soft-spoken,

but she gonna have
to have a voice.

She's gonna have to speak up.
If she don't, we're doomed.

Leslie.

I think this person
has shown pizzazz,

has outdone
pretty much everybody

in this whole competition.

- Elizabeth.
- Elizabeth, congratulations.

Thanks, Leslie.

Jaimee, you're picking
for both teams.

This person has
incredible finesse.

Courtney.

Courtney, come pick up...

Interesting.
Welcome to the blue team.

Cutter, last pick again.

Please come pick up
your apron.

Overall, I think
I have a great team.

My only worry is that
Cutter's not gonna shut up,

because he can be
very in your face,

and that part
I don't appreciate.

Tonight, you guys
will be serving over 50 guests.

Now, we'll be talking
to all the guests

here in the dining room tonight.

We'll listen
to what they've got to say,

but ultimately,
Graham and I

will be deciding
the winning team.

And you know what happens
to the losers.

They'll face
the dreaded pressure test.

All of you, let's go.

Michael,
how are you, sir?

- Welcome, welcome.
- Good to see you.

- Good to have you here.
- Excellent.

Come on in.
Welcome, everybody.

I'd like to introduce to you
a very special guest,

chef Michael Schlow,

who is the chef and owner
of Cavatina restaurant here,

and he is here to demo
the dishes

that you will be replicating
for his a-list diners.

For service today,
the six home cooks

will make two appetizers,

prince Edward Island mussels

and a Parisian gnocchi,

then two entrees,

a Mediterranean sea bass
and a New York strip steak.

So the first dish
that we're gonna do today

is gonna be the mussel dish.

Start off with a little bit
of extra virgin olive oil,

some cherry tomatoes,
and then about 12 mussels.

Once you put the mussels in,
cover the pan, okay,

So the mussels open up.

Then we have warm,
grilled bread.

That's the first dish.

Nice.

Any normal chef

would have weeks to practice
and learn these dishes.

We get two minutes.

This is gonna be hard.

So to make the gnocchi,

we're gonna be putting
a combination of butter, flour,

some eggs,
in pastry bags.

Take a offset spatula.

Make gnocchi.

Here's how you know
they're done.

They'll start to float.

And I want you to dip them
into an ice bath, okay?

How long do they need
to be in the ice water?

I would say two minutes.

And this is gonna help
to color the gnocchi, okay?

Take a little bit
of this pecorino sheep's cheese.

They look incredible.

First entree,
we're gonna do a bass dish.

We're gonna cook
the skin side of the fish first.

Once you see that the skin
is starting to crisp

on the outside,
flip the fish.

So for plating this,
quinoa, two pieces per portion,

beautiful salad.

Okay, for our last dish,

we're going to do a beautiful
New York strip steak.

I've already grilled it lightly.

Take a little bit of butter,
sear that steak off again.

We're gonna serve that
with asparagus

and confit ratte potatoes.

Incredible.

Finish it off with
a mustard seed chimmichurri.

Wow, nice.
Amazing.

I know that we are about
to get our asses handed to us,

and I am terrified.

You have one hour to prep
and two hours to serve

everybody
out in that dining room.

There's one more thing.

To help you get through it,

there will be somebody
expediting tonight.

- The chef who was just here?
- No.

Me.

I'll be expediting.

The heat is gonna get
real hot in this kitchen.

I'll be making sure
that every dish

is up to the usual requirements
of this restaurant.

Your 60 minutes prep time
starts...

Now.

Both teams must now

hastily devise a game plan
for tonight's service.

I'm gonna take care
of the mussels.

Maybe you can help me
with the mushrooms?

- I'm searing the steaks.
- All right.

Listen, you make
all the faces you want.

I'm making the steaks.

She's gonna be the final plater,
'cause she has the better idea.

Then you need to do
the gnocchi.

No. Listen, do me a favor.

Are you the captain
or am I the captain?

So, please, stop now.
Stop now.

I'm trying to make this
work smoothly though.

- Listen to me.
- I understand.

No, I'm not gonna listen to you,

'cause you're not the captain.

- that's what this is for, okay?
- Okay.

See that patch there?
It's on my arm.

Doesn't say "team Cutter."
I'm in charge.

I have the final word.

Let's just get the job done.

Gnocchi, I want you to do.

Are you comfortable
with cooking mussels?

Yeah.

And I can do
all the finishing touches.

I'm gonna try my best
to suck it up and do it,

but I'm scared.

All right,
let's do it.

So this is their first time
in a kitchen like this.

I mean, this is Jaimee's chance
to reassert herself

as that leader in the kitchen.

Leslie gets flustered
under pressure.

He starts panicking.

Elizabeth is going to have to
come in and calm him down,

'cause if he starts losing it,
everybody's gonna.

As both teams
race to get their dishes

ready for service,

blue team captain Jaimee
is struggling to find her voice

as a leader.

About how long
on the asparagus?

Come on, Jaimee.
Come on.

Jaimee, you got to move,
move.

This is brutal.

Jaimee,
come around here a minute.

What's wrong?
Come on.

I'm scared [bleep]
right now.

- Don't be intimidated.
- Okay.

- Okay.
- Okay?

As jaimee tries to find
her confidence as captain,

red team leader, Leslie,

is watching
every move his team makes.

You're burning it.
You're burning it.

I got the mushrooms.
I got this.

Leslie, you can't be putting me
off of something, okay?

I got it.
I got it.

I think Leslie
is so egotistical.

"No, no, get out of the way,
Cutter.

You're just all in the way."

- Move, move, move.
- You got it?

He's an ex-beautician
house bitch

that works for his wife,

so I think he's trying to, like,
prove his manhood or something.

Give me those.

I got it.
I got it, Cutter.

You can't have everything,
okay?

- Right now, I got it.
- Let me help you.

I am not gonna let
what happened the last time

happen this time.

I need you
for a minute.

Come with me.

I am not losing control
of my authority here.

I don't want to hear
any excuses.

Just listen and do
what I'm asking you to do.

Look,I need you to look at me
to make sure...

I can hear you.
I don't need to look at you.

No, no,
I need you to look at me!

Talk to me.
Don't holler at me, talk to me.

I need you,
I need you to look at me.

Then I know
you're listening.

I'm not your kid, okay?

First of all,
you need to chill out

and be a team leader
and quit doing everything.

We're a team, okay?

- Hey, hey, hey, hey, hey.
- We're a team.

- I told you.
- Okay, okay.

- No,told me [bleep].
- Okay, okay.

- Come here. Come here.
- [bleep] that [bleep].

This is embarrassing.

The vip guests are quickly
filling the dining room

of Cavatina restaurant,

located in the world-famous
Sunset Marquis hotel.

Back in the kitchen,
a dispute

between red team captain leslie
and teammate Cutter

is spiraling out of control.

Come here.
Come here. Come here.

Both of you, come here.

This guy's just given me
his restaurant.

Right, I hear you, chef.

So what we need to focus on
is the job in hand.

Yes, chef.

And that is a fully-booked
dining room and a fully...

Yes, chef.

Can you put your [bleep]
to the side for a minute

and come back
to this competition?

Yes, chef.
Yes, chef.

Now, shake hands,

and we're gonna
go through this as a team.

- Yes.
- Let's go.

Let's do it.

Every team Leslie's been on,

he's had an issue
with somebody.

He's a loser,
and he's a sad excuse of a man,

so I just got to play his game
and just get through it.

Here we go.

First orders.
Good luck, guys.

Are we together
as a team?

Yes, chef.

Red team, an order.
Two covers, table two.

One gnocchi, one mussels.

Blue team, two covers,
table two.

One gnocchi, one mussels.
Heard, yes?

- Yes, chef.
- Got it? Let's go.

The tickets start flying in,

and chef Ramsay starts
screaming out all these numbers.

Four covers, table 14,
two gnocchi, two mussels,

followed by three gnocchi,
one mussels.

I've never done this before.

This is all new to me.

I just got to keep saying,

"Yes, chef.
Yes, chef."

Don't stop working.

- Yes, chef.
- Thank you. Come on, guys.

Give me salt and pepper.

I'm assigned to do gnocchi.

I won my apron on gnocchi,

so I am going to do this
perfectly.

Let's go, guys.

Red team, first table,
how long?

Got three gnocchi,
one mussel.

Lovely, Leslie.

While the red team

adapts to the fast pace
of the kitchen

and begins to send out orders,

the blue team is struggling
to get their appetizers

out of the kitchen.

Blue team, look at me.

I hope you're joking.

Who done that?

I did that.

It looks like glue.
I'm making you new ones.

- Glue?
- Yeah, it looks like...

Yeah, you're being polite.
It looks like [bleep].

Enough's enough, now.

I'm sorry, chef.

Delegate it better.

I can't [bleep] do this [bleep].

This challenge is so intense
and hard,

and I'd rather just be here
and cook

than continuing
being team captain

and sink our ship.

Blue team,
what is happening?

I'm taking over
as team captain.

You're the captain.
Let's go.

As Courtney,
the newly-appointed captain,

attempts to get the blue team
headed in the right direction,

the red team is working
in complete harmony,

blazing through
the appetizer service.

You like that, Leslie?

Yeah, that's good.
Just flip it, flip it, flip it.

Cutter and I
did a full turnaround,

and we're really working well
together.

Two gnocchi.

Okay, yes, chef.

Service, please.
Thank you.

With just a few orders
remaining,

Leslie has his red team focused

on completing
all their appetizers.

Meanwhile, the blue team
is still struggling

to complete
their first appetizer order.

These gnocchi
are the hardest thing

I've ever had to make
in my life.

It's made with pate a choux,

which is usually used
in pastries,

and it's such a delicate batter
that it falls apart.

I'm scared to give this
to him.

Give it to me.

If I give that to you,
you're gonna throw it out.

Come on.

Can you tell me what to do
so they don't turn into mush?

First table.

You want me to be captain?

Do you want, do you want me
to take that badge?

Yeah, sure.
Give it here. Let's go.

- Be [bleep] captain, because...
- This is ridiculous.

I'm completely inadequate
to be a team leader.

I don't have the experience

in a hot kitchen
at a fast pace,

and I need to pass
the baton over immediately.

Welcome to my world,
you ladies.

Let's go.

The fact that red team
is beating us right now,

like, come on, you got Leslie,
[bleep] Cutter.

So I'm gonna make sure
that these gnocchi

is cooked properly
so we can get these orders out.

Come on, I need two orders
of these mussels, Jaimee.

I got another order
of gnocchis coming out.

Once I took the role of captain,

everything started to flow
quite good.

Your gnocchi
are right here.

Finally.
Thank you, Christian.

- Yes, chef.
- Let's go.

Blue team, keep it going,
yes?

Yes, chef.

While new captain Christian

has the blue team on track
and sending out orders,

the red team is putting
the finishing touches

on their final order
of appetizers.

Great job.

You guys are doing
a terrific job.

Out in the dining room,

the red team's customers
are giving Graham feedback

on their appetizers.

I wanted to know
what you thought of the gnocchi.

I think it's very flavorful.

Good, good.

I had the red team's mussels.

The sauce was actually
really spicy.

It had a great bite.

I loved it.

In the kitchen,

the blue team is finally plating
their last order of appetizers.

- Let's go.
- Okay, service, please.

Good job.
It was hell, but good job.

Let's just focus
on these entrees,

and we can redeem ourself, okay?

As the blue team
catches their breath

before the start
of the entree service,

the customers in the dining room
are critiquing their appetizers.

I had the blue team mussels.

The broth is awesome.

It's, like, got the right amount
of spice in it.

I had the blue team's gnocchi.

The flavors were actually
quite enjoyable.

Despite their long wait,

the blue team's customers
are impressed with their dishes.

Back in the kitchen,
both teams are working furiously

as entree service begins.

Wake up. We're live.

Let's go.

We can do this, guys.
We can do this.

Now we have a opportunity

to show the chefs,
we got this.

It's not how you start;
it's how you finish.

Blue team, great first table.
Much better.

While Christian
has the blue team

off to a great start
with the entrees,

the pace of the kitchen
has reignited the tension

between red team captain Leslie
and Cutter.

Leslie, do you want some help?

No, I don't need help
with the steak.

Take care of the bass.

Let's get more steaks on.

We can cook more than one order
at a time.

Cutter, do me a favor.
Shut the [bleep] up.

I've been in a restaurant.

All you're doing
is yelling at me, trying...

He won't listen to me.

Shut up.

You two!
Come here.

I have never seen chef Ramsay
so seethingly angry.

We're totally screwed.

With entree service

in Hollywood's
Cavatina restaurant

in full swing,

blue team captain Christian

has his team on the same page
and quickly completing orders.

How long on that sea bass?

Get that sea bass out, Courtney.
Let's go!

Meanwhile, the red team
is in a state of chaos

as Leslie and Cutter
are once again

at each other's throats.

You want to know what,
Cutter, do me a favor.

Shut the [bleep] up.
I've been in a restaurant.

You two!
Come here.

Come here.
Let me show you something now.

Come here.
Come here, you.

Out there is a [bleep]
fully-booked restaurant,

and I don't want them
to hear you

fighting and arguing.

Do you understand?
Now, look at me.

I'll send you both home,
and I'll get behind there,

I swear to god,
and I'll cook

every [bleep] dish
on my own with Elizabeth

if you two
don't get it together.

I don't want one more argument
from anybody.

Differences aside,
and focus on them.

- Yes, chef.
- Let's go.

- Got it? Let's go.
- Yes, chef.

Right now, I need to just

speak to Cutter
in a nice way,

and if Cutter doesn't
behave himself

and do what he's told,

then I don't need him
in the kitchen.

He can go and sit in the corner
like a little baby.

Leslie, this next steak,
be careful.

- It's rare, okay?
- Yes, chef.

- Cutter.
Yes, chef.

Sea bass skin
nice and crispy, please, yes?

Yes, chef.

We're now pros
in a professional kitchen.

- Yes, chef.
- Let's go.

As the red team tries

to put their personality
differences aside,

new captain Christian
has the blue team

thriving as a unit.

I want these plates
going out looking good.

- Look how beautiful that is.
- Thank you.

Entrees are going very well.

We get in a rhythm

of putting everything
in the window at the same time.

Good job, blue team. Let's go.

- Good job, blue team.
- Let's go.

- Jaimee.
- Yes?

They look beautiful.

Let's go. Service, please.

Blue team,
your last table

is two steak, both medium-well.

Keep it going, blue team.

Yes, chef.

As the blue team races

to complete their final order
of service...

the red team's roller coaster
of conflict

has come to a halt,

and they're swiftly completing
entree orders.

Now we're rolling.

Now we're rocking
and rolling.

Cutter and Leslie have made up,

and we finally, as one team,

are putting out great plates.

and I think
we're doing a great job.

Thank you, Elizabeth.
That's what I call finesse.

Yes, chef.

The last table is one bass,

one steak medium-well.

Yes, chef.

Steak's coming out
right now, chef.

Last table, blue team.
Let's go.

Good job. Good job.

Come on,
let's get it in the window.

- Come on.
- Thank you.

Christian did do
a very good job.

We did end strong
compared to how we began.

But I feel like
I got hit by a car.

Good job, baby.

Leslie, last table.

Steak's ready.

- Medium-well, yes?
- Yes.

Good.
Very nice.

Service, please.

Hallelujah, man.

Thank god this thing
is finally over.

This had to be
one of the toughest things

I have ever done,

and I am, like, exhausted.

As service comes to an end
in the kitchen,

the red team's customers
in the dining room

are giving feedback
on their entrees.

How have the entrees been?

It was really good.

It could have been...

Maybe the temperature
a little bit warmer.

Okay.

Sea bass is very good.

Cooked well.

Especially like the garden
vegetables it comes with.

A very nice touch.

The blue team's sea bass
was delicious.

It was perfectly cooked,

and I thought the presentation
was very nice.

The blue team's steak
was poorly seasoned,

ao it's kind of, like,
meat on a plate.

With service completed,

the guests in the dining room
have given both teams' entrees

mixed reviews.

Okay, guys, come over.

First of all, well done.

I haven't had an easy service
in my life yet.

That's after 25 years.

You dug in,
and you got through it.

But this is a competition.

Graham and I have decided
it's too close to call.

And you know what?

The verdict will happen

back in the MasterChef kitchen.

- Good job.
- Thank you, chef.

Well done.

- Good night.
- Good job, guys.

- Good job.
- Cheers, you guys.

Looking at the red team

and all the arguing
and commotion...

You know, my team
didn't really have any of that.

I brought my team together,

and I felt that we finished
with a bang.

We looked a lot better
than the blue team.

We had our moments
with the yelling

with me and Cutter,

but in the end,
we got things done.

And if we don't win,
I'm gonna be upset.

One team, one dream.

I came here for a purpose.

I'm here for my son.

I want to show him, regardless
of what you go through in life,

you can always
achieve your dream.

I definitely want
to own my own restaurant

in the next couple years,

so I can't go home right now.

Welcome down, guys.
Come on in, please.

After this challenge,

I've realized
that I'm not cut out

to work in a restaurant kitchen,

but I still have a dream

to become a full-time
cookbook writer.

And I am not going home.

Welcome, everyone.

Now, last night, you all made
a gigantic leap

from humble home cooks

to chefs running
a dinner service

in a truly professional kitchen.

Both teams had
their ups and downs,

and that's just the way
that service goes,

but it's how you bounce back
from those moments

that truly count.

Jaimee, what happened?

I was not confident enough
to lead the team,

so I passed the torch along.

Leslie, Cutter,
I pulled you two out.

- Yes, you did.
- Twice.

We had our differences,

but we worked through it,
and no matter what was going on,

we still put out good dishes,
I feel.

You got to cool it down,
both of you.

Graham and I
watched you cook.

We tasted everything.

After that,
we spoke to all the guests,

and we ultimately decided
the winning team

based on the performance
in the kitchen

and the feedback
from the diners.

The winning team

of the restaurant takeover
challenge is...

Congratulations...

Graham and I
watched you cook.

We tasted everything.

And we ultimately decided
the winning team

based on the performance
in the kitchen

and the feedback
from the diners.

The winning team

of the restaurant takeover
challenge is...

Congratulations...

The red team.

Well done.

Did I just hear this right?

What did he say?

Leslie, finally,
you've broken that duck.

I want to cry.

Hallelujah, man.

I finally won something

Actlwhen I needed it

Congratulations,
red team.

As you know, cutter,
it's not as you start, it's...

How you finish.

And when you listened,

Those entrees flew out
brilliantly.

You're all safe,
and you're guaranteed now

To be in the top five

Of the biggest culinary
competition in the world.

Let that sink in
as you head up to the gallery.

Off you go.

- Thank you, chef.
- Well done.

Good job.

Blue team,
please put these on.

Thank you.

I definitely failed
as a team captain,

so got to do
what I got to do.

Unfortunately, tonight,
all three of you

will be cooking
in this upcoming pressure test,

And when it's over,
at least one of you

will be going home.

It's time to find out
what you'll have to cook tonight

in this dreaded pressure test.

Trust me,
it's a tall order.

This dish takes one of these,

a simple cream puff,

And turns it into...

this stunning croquembouche.

This is a classic
French dessert,

beautiful to look at

and even more incredible
to eat,

a spectacular tower
of delightful cream puffs

assembled
into an incredible cone

bound with threads
of caramel.

Look at this light pastry,

a beautiful cream filling
inside like a little treasure.

Don't know what it is.

Never had it before.

Croquem-what?

Forget the fancy name.

Let's just call it
what it is:

A big ol' yummy
cream puff tower.

There are so many steps
that can go wrong with this.

To get that pastry
absolutely perfect.

That is not easy.

And then there's the filling.

The consistency
has to be perfect,

not too sweet,
not too thick.

And make sure the whole thing
doesn't fall over.

- Jaimee, can you do this?
- Hell, yeah.

Courtney, can you do this?

Yes, chef.

Christian, can you do this?

Yeah, I guess.

It's time for all three of you
to head to your stations.

It's sophisticated and elegant.

There is no way that Christian
can do well in this challenge.

On your stations,
you all have

the exact same ingredients

to make a magnificent
cream puff tower.

You have just 90 minutes

to make us
a stunning croquembouche.

Is everybody ready?

Yes, chef.

Your 90 minutes...

starts...

Now.

Let's go, Christian.

I've made a couple
of croquembouches before,

and so I don't think
I'm going home today.

Although I've never made
a croquembouche,

I'm feeling very confident.

I'm not really too much
of a dessert fan,

But, hey, right now,
this is a moment

that I need to fight
through this.

- Tough one.
- It's hard-core.

For me, the secret behind
a great profiterole

is to make sure you cook out
that flour.

If you don't cook out
that flour,

"a," they don't rise properly,

"b," the eggs don't immerse
inside that mixture.

Once you've put
the pate a choux in the oven

and you've piped out
those profiteroles,

you start working
on the pastry cream,

and the creaminess
and the texture of that

is paramount,
because you want no lumps.

Right.

- The technique is so involved.
- Yeah.

Okay, guys,
hour and five minute remaining.

By now, your profiteroles
should be in the oven.

Right, how you feeling?

I'm feeling confident.

Can you bounce back?

I can definitely
bounce back.

How many croquembouches
have you made?

Probably, like, five.

If you're not going
who is?

I think Christian's
pretty vulnerable.

You got this,
baby.

Just under 45 minutes to go.

Start working
on your pastry cream.

All right, christian.
Yes, chef.

You got your profiteroles out.

Now that they're made,

it's all about getting them
filled.

Yes, chef.

Now, what does the future hold
for Christian

if he goes home today?

My focus is not going home.

We know how much
your five-year-old son

means to you,
how important that is

to set that example
and to lead...

Definitely.

And how proud
he's got to be

to see you get to as far
as you can get.

Yeah, you know,
I came too far through life.

I went through a lot of stuff,
and, you know,

I don't want to be
that person walking out.

I think
you can make this happen.

- Yes, chef.
- All right, good luck.

Oh, god.

All right, Courtney,
how's it shaping up?

They're quite small,
but it's gonna come together.

You got some awkward
different shapes there.

Purposely done, or...

I was going for consistency,

realized that they were
a little too small,

so I started making them
bigger.

If you're not going home,
who is?

I don't know.

Are you thinking it's you?

It quite possibly
could be me, chef.

Wow, Courtney,
you're feeling

the pressure tonight,
aren't you?

Yes.
How's that for honesty?

20 minutes to go.

Get your sugar weighed out

for that incredibly
difficult caramel.

Right now, they got to start
multitasking,

filling up the profiteroles

and starting that caramel
all at the same time.

With the caramel,
you're not touching it.

You just let it sit there
and do its thing.

The minute you start
shaking caramel,

Stirring it,
you're gonna crystallize it.

The minute
it starts crystallizing,

it goes grainy,
almost like a broken sauce.

You don't have the glue
to build it.

You start speeding up
that process,

the caramel goes to a bitter...

Right, it's gonna burn.

Overcooked,
burned caramel.

So Jaimee
has started building.

Courtney's starting to put
her's together as well now.

So Christian's clearly behind
at this stage.

Way behind, indeed.

Christian.

- Yes, chef.
- You okay?

I'm waiting for this sugar
to brown.

Why are you waiting
for the sugar?

It's not the right color.

If I don't get the right texture
or the right color,

I'm all the way screwed.

He's clearly
out of his element.

You've got ten minutes.

With time running out
in tonight's pressure test,

Christian, Jaimee,
and Courtney

are battling it out

to build a beautiful
croquembouche tower.

Put it together
with precision.

Get the caramel on.

Come on, caramel.

So Christian's clearly behind
at this stage.

Way behind.

Time is running out,

and I got to get
this caramel going.

Christian, how long
until you start assembling?

Give me an idea.

I'm about to start
doing it now, chef.

Good.

I'm literally sweating
in my pants right now.

This is where
it really takes the finesse,

making sure it's gorgeous.

Courtney's is looking nice,
coming up now.

She's going into the center
a lot earlier than I expected.

You will fit.

Yes, that's right.

Eight minutes remaining.

Every profiterole needs to fit
perfectly.

This sugar is hot.

Speed up, Christian.
Speed up.

Christian's is starting
to collapse

Because he used sugar syrup
that hadn't gone to caramel

on the first three layers.

Now it's starting to...

Now it's starting to collapse.

Let's go.

Oh, he's using tongs
in a croquembouche.

30 seconds to go.

Courtney's hitting hers
with the spun sugar.

20 seconds to go.

It's burnt.

This ain't happening.

10, 9, 8, 7,

6, 5, 4,

3, 2, 1.

Stop.
Hands in the air.

Time is up.

Wow. Oh, my god.

It's time now to taste
your croquembouche

and find out who will be leaving
the MasterChef kitchen tonight

and who moves forward
to the top five

of the biggest
culinary competition

anywhere in the world.

Courtney.

Courtney can sometimes

just nail it in crucial moments,

and I have
a lot of respect for that.

Visually,
it looks beautiful.

It's the only one
with the spun sugar.

The spun sugar
just should tear away.

That's the idea.

Roll that 'round.

And when we serve these
in the restaurants

for a celebration,
the spun sugar sits on top,

and then, bang,
you have there

a beautiful croquembouche.

Caramel's lightly dipped.

And then for the crunch...

Crisp, light, beautiful.

Delicious.

- Thank you, chef.
- Absolutely delicious.

Finishing, gorgeous.

Pastry cream, light.

Good job.

- Thank you, chef.
- Thank you.

Look at that.
Nice.

Have you ever made
one of these before?

No, but my mom
always told me

she would love to make me one,

so I just thought of her
when I was making it.

With that spun sugar,
it's not just a garnish

to make it look pretty.

Like, it adds something, and...

Like that one
that I just tried,

tou can hear it crunching.

It adds a completely
different dimension.

But the greatest thing in there
is that pastry cream.

This is what we asked for.

This is top-notch.

- Good job.
- Thank you, chef.

Christian.

How're you feeling?

Not too good.

I didn't get my sugar on
in time,

but hopefully the taste
will get me through.

Visually,
different-colored caramel.

On the bottom, I've got
an unfinished caramel,

almost like a sort of
blond sugar syrup.

Some different shapes
moving there.

You've got a slight indent
here on the inside.

So now it looks like it's been
slammed against the wall.

I was racing with time,

so my focus was definitely
start building.

Let's sample.

The secret is a gentle tap
to break the caramel.

Nice-sounding caramel.

And that should just
ease off.

Now...

Hardly any cream in there.

However,
what you have nailed

Is the cooking
of the profiteroles.

They're light.

They're crisp
on the outside.

Really tasty.

- Thank you, chef.
- Thank you.

All right, so I'm gonna go ahead
and try one.

See, that's...

I got, like, three pieces
on this one,

just because of how much
caramel now is on that, so...

The profiteroles are great.

the sugar is what's getting me,

the fact that they're just,
like, glued together.

Jaimee.

- Yes, chef.
- Wow.

Jaimee's looks real good.

It has the shape
that it is supposed to be.

It look pretty much exactly
as the one the chef presented,

so I don't think
she's going home today.

No finishing touches
are on the outside.

No spun sugar?

My sugar...
towards the bottom,

it was easing up.

What worried me,
the amount of sugar.

None of this sugar
should be seen.

It should be
almost like a glue

that sticks them together
from the outside,

because the problem
that I'm gonna have now is,

when I pick on off there
like that,

the whole lot is gonna
come up in my hand.

The delicate way
that you put this together here

was brilliant,

but then here I've got
this mask

of heavy, sticky caramel.

I'm gonna ask you
to do something.

I want you
to take one off for me.

- I'm not gonna be able to.
- No?

If you're not gonna
be able to do it,

then how the hell am I?

Jaimee, I want you to take one
off for me.

- I am not gonna be able to.
- No?

If you're not gonna
be able to do it,

then how the hell am I?

- That is the best I can.
- Ok.

But just look at the wedge
of caramel there.

Every time when i lift one
i just get a bits... of that.

Touch on the top of there.

It is wet because of
the undercook

It may look good, but it tastes
nowhere near

as good as it looks.

So now, look at all this sugar
starts looking

That was a incredibly
difficult pressure test.

Sadly,
one of you is going home,

and we need a moment
to discuss that now.

That has to be the most
difficult pressure test ever.

Ever, for sure.

Courtney, delicious,
light, cooked perfectly.

I mean, Jaimee's, visually,
tonight, looked incredible.

Absolutely.

I thought for sure
that was gonna be the star.

Christian's has to be
one of the better-tasting.

Visually, it doesn't have
that wow factor.

Right, not at all.

Nowhere near as pretty
as the others.

- Yeah.
- Are you certain?

- Yeah, yeah.
- Yeah?

Here we go.

Tonight, there was
one croquembouche

that stood out
for all the right reasons

in terms of its finesse,
its practicality,

but more importantly,
the taste.

Congratulations...

Courtney.

- Great job.
- Thank you, chef.

Well done.

Head up to the balcony.

Thank you.

Jaimee's critique
was not that good.

You know, mine wasn't the best,

so we shall see.

Christian and Jaimee,

that was a tall order tonight.

However,
we can only judge you both

on what you put forward.

Christian's looked awful,

so I have a little bit of hope.

The person leaving MasterChef...

and we are so sorry
to see this individual go...

I have to redeem myself.

I don't want to be
that person going home.

I don't want
to let my family down.

I don't want
to let my son down.

I need to win right now.

The person leaving MasterChef
tonight...

is...

Jaimee Vitolo.

Christian,
say good-bye to Jaimee.

Congratulations,
you're in the top five.

Head up to the balcony.

Oh, Jaimee, we went into
this pressure test tonight,

young lady,
let me tell you,

thinking you were the one
that was safe.

Your bakery assistant's
experience didn't shine through,

and unfortunately,
my darling,

you produced a croquembouche
that may have looked beautiful

but was totally impractical
to break down.

I'm sorry, my darling.

Come and say good-bye now,
darling, please.

I'm so sad.

Come on.

Come on,
gorgeous little thing.

Come here.

You're in New York,
I'm in New York.

You need a door opening
in our restaurants,

we're there, guaranteed.

I haven't got a job
going home, so...

Darling, we can help that.

- Thank you.
- Okay?

- Thank you.
- Well done, darling.

Thanks.

Put your apron
on your bench.

Take care.

As a kid,
I didn't have any friends.

I got bullied.

But now I've become stronger.

- Jaimee.
- I think I might pee my pants.

- Bloody delicious.
- Thank you.

You are now the most famous
blueberry tart in New Jersey.

- Congratulations.
- Thank you.

Good job,
Jaimee!

The chefs definitely helped me
boost my confidence.

I learned a lot about not
just cooking, but about myself.

This is one of the funniest
moments of my life ever.

The red team,
ladies and gentlemen!

Nothing's getting in my way now.

I mean, I made it
to the top six.

Like...

That's a huge hurdle
I just jumped, so...

I've overcome
a lot of things

that I didn't think
I'd ever be able to do.

Next week...

I'm sure you've missed
your loved ones.

It's a two-hour MasterChef

packed with emotion.

I'll be honest with you.
He's my hero in life.

You will make
their favorite dish.

- Love you, Paula.
- Make something yummy.

...and then...

The home cooks take on
a gruesome challenge.

- How do I do this?
- Who's got the brains...

I never made brains
a day in my life.

- who has the heart...
- Nice.

- and who gets the...
- Testicles.

- Are you excited?
- Yes, chef. - No, chef.