All language subtitles for MasterChef US - S05E06 - Top 16 Compete

A wedding to remember,

as America's best home cooks
catered the reception.

But Leslie's poor captaincy...

I don't know
what's going on here.

Get your [bleep]
together now!

Led to a blue team victory.

I said I'm sorry.

You're not sorry at all!

And in the pressure test,

it was a tearful Jordan
who said good-bye.

Tonight...

The kitchen is graced
by two returning champions.

Last year's winner, Luca...

Aah!

And our first-ever
MasterChef Junior winner,

Alexander.

It was like royalty walked in.

But it's one
catastrophic mistake

that takes center stage.

For the very first time,
someone has brought us a dish

that they...

did not cook.

Come on down.
Make your way to your station.

The top 30, top 20,
and now the top 16...

It's an incredible feeling.

I'm a country boy
from Wilmington, Ohio.

So, to walk away with
the title MasterChef, for me,

that's... that's the ultimate.

Let's go.

I'm really hoping
that I win this mystery box,

because winning two in a row

would be
an incredible achievement,

and it would really
prove to my competitors

that I am one
of the front-runners.

Welcome back, everyone.

Seems like we've put you through
a lot already, doesn't it?

Yes.

But trust me,
we are just getting started.

Now it's time for another
mystery box challenge.

As with every
mystery box challenge,

the home cooks must prepare,

cook, and present
one incredible dish

using all or some of
the ingredients inside the box.

Focus.

It's time to find out
what's under your mystery box.

I want something unique

that will throw somebody else's
game off under the box.

I want the rabbit or a squirrel
or something that somebody...

somebody'd look at and go,
"Whoa."

I really want bone marrow
under that box.

I could really get down
and dirty with some bone marrow.

On the count of three,

lift your boxes.

One...

Two...

Three. Lift.

Oh.

Oh, my god.

That's right, tin cans.

People across America cook
with cans like this every day.

Ingredients we all have
in our pantries...

Every house in America
has tin cans...

Oh, my.

Except in most houses,
the cans have labels.

They don't need labels,
because where I'm from,

everything we do is in a can.

I'm feeling real confident
in what I'm gonna produce.

In my house,
we never really ate canned food.

We always use,
like, fresh ingredients.

So, at this point,
I'm kind of worried.

This is like a doomsday
prepper's dream come true.

You all have
52 identical cans,

Identical ingredients.

You can open up
as many cans as you like,

Use as many or as few
as you like.

You'll also each have
a staple pantry box,

which includes
milk, eggs, and flour

to help make
your dishes shine.

You'll each have
60 minutes

to turn whatever's in those cans
into one stunning dish.

Win this challenge, and you
can come into the pantry,

where you'll get
a huge advantage...

An advantage

that can send

your toughest competitor
back home.

Right, is everyone ready?

Yes, chef.

Your 60 minutes...

Starts...

Now.

Don't know what that is.

Ugh.

What?

Nice.

Ugh.

Ah, this is awesome.

So 52 cans
of deliciousness.

Let's have a look
at the basic ones.

Chickpeas, baby corn,
canned olives, beetroot.

- Fruit salad.
- Fruit salad.

- Peaches.
- Asparagus.

I mean, this is
a tough challenge,

this one, guys, tonight.
I mean, you know,

I don't envy their task.

How many ingredients
do you open?

Is it 3 cans? Is it 6?
Is it 10? Is it 20?

The key tonight is to use
the staple pantry

to get you into
some quality handmade food,

then just use the cans
for that extra touch.

- Olives.
- Peaches.

That's a plus.

So, Joe,
what would you do?

I would definitely
take that spinach,

wash it out good,
lots of garlic

- to take the canned flavor away.
- Yeah.

- Do maybe, like, an orecchiette
with garlic and spinach. - Nice.

I'm gonna do eggs Benedict.

I didn't open all my cans

because a couple of cans
stood out already.

I have a creamy beet
and potato soup

that's gonna have
a crispy potted meat topping.

It's gonna be like a borscht.

I think this is one
that I can actually win,

like, this is one
where having a childhood

filled with canned foods
is actually an advantage.

I've been waiting for that
to be an advantage

in this competition,
and now it is.

I think it is a huge waste of
time opening up all these cans,

'cause there's so many.

So I'm using the staple box
and the canned fruit

to make a cake.

I am legitimately stumped
right now.

I am about to start crying.

Francis L.

Sir, yes, chef.

- How are you doing?
- Experimenting.

- Playing. - Experimenting.
No, you? Experimenting?

Really? Come on.

Right, what's the dish?

I'm doing a thai-inspired
seafood soup.

So I took a lot of the juices
from the cans of fish

- and I made a fish stock
and soup. - Wow. Juices.

Now, everyone's discarding
the juices, so you're going...

You're... you're...

Juices are my best friend.

I made and amazing
seafood stock here, I believe.

Good luck.

- Hello, Ahran.
- Hi.

What do you know about cooking
with canned food?

You making
a little fruit salad?

No, I'm making
a sponge roll cake.

Is your sponge cake
already baking?

Yeah, it's in the oven
right now.

I'm filling it with some fruit
and whipped cream.

- There you go.
- Oh, so you're going pastry.

Yeah, I'm gonna make the fruit
to not taste as artificial.

- Yeah, you got
to rinse 'em really good. - Yeah.

Victoria,
how are you feeling?

- Oh, I'm feeling all right.
- Where are we going?

It will be a potted meat fritter
with a pickled salad.

Top 16...
great news for making this far,

but we haven't actually
seen you shine yet.

You know, I haven't shown up
like I wanted to show up,

and I'm hoping that with
this challenge, I can do that.

Even though it's canned food,
I want to put my best out there,

- and I want it to be phenomenal.
- Yep.

I want to be someone
that people are looking out for.

Good luck.

I think
I'm just gonna make a soup.

Ten minutes left.

- Tough, tough mystery box, this one.
- Very hard.

So I see Elizabeth's
using the beets.

- Yeah.
- What is she making?

A traditional Russian borscht.

Love the flavor.

- Borscht is smart.
- Yeah, very smart.

Francis Legge... he's taken
all the juices from the cans

in an asian-inspired
sort of coconut-broth soup.

Ahran made a sponge.

Oh, really?

And it's already
in the oven baking,

and then she's got
the fruit compote cooking down.

Very smart.
Willie... what's he making?

So he's doing the processed ham
with a fried egg.

Almost like
a sort of eggs Benedict.

- Boring.
- Just uninspiring.

This kind of a mystery box
really discerns

which cooks are able
to think on their feet,

have good intuition,
and are really intelligent.

Let's go.
Last minute remaining.

For one of you, a huge advantage
is at stake here.

They may be cans, but you can
make a delicious meal.

Ten, nine, eight, seven, six,

five, four, three,

two, one.

Stop!

Hands in the air.

They may be cans, but you can
make a delicious meal.

Five, four, three,

two, one.

Stop!

Hands in the air!

Well done.

Throughout the mystery box
challenge,

the judges taste elements
of all the home cooks' dishes

as they come together.

They now take one final look to
choose the top three standouts,

and the winner
of this challenge

will receive a major advantage
in the next round.

I have a feeling that this dish
might finally put me on the map.

I'm just crossing my fingers,
and I'm like,

"This is the dish
that's gonna get me there,"

'cause I want to be
in the top three.

I look down at my dish,
and it's gorgeous.

That soup tastes
bloody amazing.

This is gonna be
my night, people.

All right, well done.

Now, on to three seriously
good-looking dishes

that we want to take
an even closer look at...

Three dishes that stood out.

The first dish we want
to take a closer look...

It was elevated.

It was hard to believe
that the actual ingredients

originated coming out of a can.

This home cook
is about to have

their first time
in the top three.

Please step forward...

Elizabeth.

Oh, my god, like...

I finally feel like
I'm a standout competitor.

Wow. Describe the dish,
please.

It's a beet and potato
cream-based soup

with a can of condensed milk
and coconut milk,

and then I made
a crispy black-eyed pea

canned ham
and chickpea topping.

So you wanted
that sort of creaminess.

I did want
the creaminess, yes.

That's why I used
the condensed milk.

Yeah, it's got
that intriguing taste.

Delicious tasting,

doesn't really need
that sweetness there.

But you've created that balance
with the seasoning.

So I got the heat.

Is that chili?

Uh, cayenne and some paprika.

Yeah, it looks great.

I'd be happy to see that in
a restaurant tonight for dinner,

And I'd struggle to understand
that that came out of a tin.

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

It's great. I love the heat
that comes with it,

but also the saltiness
of the ham, which, you know,

a lot of times when it's kind of
canned and preserved like that

can be too much, but here,
used to great effect.

- Great job.
- Thank you.

I love the richness of it.

I love the fact
that you added

the croutons of processed meat
and chickpeas.

I think it has
a good depth of flavor.

Great job.
Good soup.

- Thank you.
- Thank you.

The second dish that we really
want to examine further

had a hearty component to it.

It was something
that we were intrigued by.

First time for this home cook
in the top three.

Please step forward...

Victoria.

Boom! I'm in the top three!
It happened!

Tell us exactly what it is.

It's a potted meat fritter
with a spicy, smoky ketchup,

and a sauteed
artichoke and beet salad

with an herb vinaigrette.

So how many canned components
are on the dish?

All in all,
I would say that there's

maybe eight cans in here.

I think there are maybe
five meats inside there.

Really good.

There's sweet, spicy, earthy,
all those flavors going on.

Great use
of the ingredients.

You know, the fritters
are heavy,

- Kind of dense, you know.
They could've been smaller. - Yeah.

A little more finesse
given to 'em,

but as far as what you put on
the plate, it's really great.

- Good job.
- Thank you, chef. Thank you.

We love the idea of what you did
with the fritters.

It's very sort of in, hip,
sort of gastropub-y.

Here's the thing.

- It may not look
the most attractive... - Yeah.

But it delivers
a punch of flavor.

Batter, delicious.

Canned artichokes, you know,
not every chef can use them.

They've got a really
nice char on them.

Beetroots work.
But the spicy ketchup

is the one that lifts
that whole dish together.

What's in there?

I incorporated the adobo sauce
with some diced tomatoes.

Uh, good job.

Thank you so much, chef.
Thank you.

The third and final dish we want
to take a closer look at...

This home cook
made a very, very smart use

of the staple pantry box.

This home cook did not open
all of their cans.

Please step forward, Ahran.

Tell me what the dish is.

So it's a sponge roll cake
with canned fruit inside

and a flavored
whipped cream.

Certainly the smartest dish

out of this mystery box
is this one today.

If nothing else, just the
ability to bake a sponge cake

that's this soft
and moist and light...

- is a skill set already.
- Thank you.

Then the intelligence
of making a dessert...

No one else
in this room did.

And then the courage to use
one can of fruit cocktail.

Mm-hmm.

There's one cherry
in it, though, right?

The whole can
had one cherry in it.

This is brilliant.

Thank you.

Thank you.

Any flavorings
in the sponge?

There's vanilla bean
in there.

- But that's it.
- Delicious.

- Thank you.
- Nice. Fragrant.

What would I change?

- Little more color maybe.
- Mm-hmm.

Some lemon zest in the cream,
cut down that richness.

You may be 18 years of age,

but right now tonight,

You have the biggest set
of balls in this competition.

- Congratulations. Good job.
- Thank you.

Elizabeth, Victoria, Ahran,

all three of you,
well done.

There can only be
one winner,

who'll join us
in the pantry

and receive
that huge advantage.

I deserve to win this challenge
because I really, I think,

thought out of the box.

I made a cool, creative dish.

I want this advantage.

An advantage like
never before.

It's crucial that I win
this mystery box

so that I can finally
start to pull away

from the rest of my competitors

and make a name
for myself in the kitchen.

The person who cooked
the best dish tonight...

The fact that I took the risk
to make this cake...

Nobody else did
anything similar to mine.

This just shows
my competitors

that I am one
of the front-runners here.

The person who'll get
this huge, huge advantage

in the upcoming
elimination challenge...

That dish was cooked by...

The person who'll get
this huge, huge advantage

in the upcoming elimination
challenge...

That dish was cooked by...

Congratulations...

Elizabeth.

Aah!

I feel amazing.

I'm... I'm...
like, I finally won!

Are you ready to find out
what your advantage is?

- Yes.
- Let's go.

As the winner
of the mystery box challenge,

Elizabeth is now in control
of the elimination test...

where at least one person
will leave the competition.

Elizabeth, welcome
to the MasterChef pantry.

Are you ready
to find out the theme

of today's
elimination challenge?

Born ready.

Well, we're not gonna
tell you what it is.

We've invited a special guest
who's gonna do that for us...

Someone who knows
how to prevail

under the pressure
of this competition,

Someone who has stood right
there where you're standing.

Please welcome back last year's
MasterChef winner, Luca.

Hey!

Hello!

Hi!

Ciao, Elizabeth.

Luca, it's so nice
to meet you.

- Welcome, Luca.
- Good to see you.

Now, last 12 months,
what have you been doing?

I have my own
catering company.

Brilliant.
What's it called?

Dinner with Luca.

Ah.

Kate and I are waiting
for our little baby.

- Ah.
- Nice.

Fantastic. Amazing.

Then I have
my beautiful cookbook.

Titled My Italian Kitchen:
Favorite family recipes,

which is available now.

And my restaurant
will be open

by the end of the year
in Brooklyn.

Fantastic.
And what's the name of that?

We don't know yet.
Probably "Luca."

Easy, right?

So, Elizabeth,
you know what's even cooler

than one MasterChef winner?

Two MasterChef winners.

Please welcome
our youngest winner ever.

Oh, yes!

First MasterChef junior...
Alexander.

Hi.

Hi.

Good to see you.
Welcome home.

Good to see you too.

- You good?
- Thank you. Yeah.

- Now, you've been busy.
- Yeah.

What have you been up to?

I've been trying to do

more cooking lessons for people
who were inspired by the show

and especially young kids

who like to cook
and want to learn more.

And I've kept on cooking.
I've learned so much.

Brilliant. Wow.

Two amazing MasterChef champions
together in one place.

Two amazing MasterChef
dishes hidden under here.

Elizabeth, we told you
that you would get

some huge advantages in here.

For your first advantage,

you do not have to cook either
of these complex dishes tonight.

Your second advantage
involves a choice

regarding these
two different dishes

which we will show you
in the MasterChef kitchen.

You're not going to choose
between the two dishes.

You're gonna choose who is gonna
have to cook which dish.

- I love that. - Okay, Elizabeth,
let's go and show everybody

what they'll be cooking in
tonight's elimination challenge.

Let's go.

Upstairs, please.

Because Elizabeth won
the last mystery box challenge,

she is safe
from elimination,

and she is through to the next
stage of the competition.

The rest of you
are far from safe.

At least one of you
will be going home

after this elimination
challenge.

Elizabeth wasn't
back there alone.

Please welcome
two MasterChef champions...

Last year's winner, Luca...

And our first-ever
MasterChef Junior winner,

Alexander.

Excellent.

I cheered for Luca at home,
and to see him there

so successful
and happy and proud...

I want to be that.

Alexander walks in,

and that kid is, like, fierce.

I mean... at 14 years old,
I was like...

I was playing
with my barbie dolls.

We asked Luca and Alexander

to each make us
one of their signature dishes

Luca...

Can you please tell us
what you created?

This is my pancetta-wrapped veal

filled with
grana padano and sage.

served with radicchio,
apples,

and finished with a very classic
white-wine sauce.

It looks very
restaurant quality.

So I'm a little
intimidated by it,

because I'm not known
for the prettiest of plates.

Alexander, why don't you
tell us about your dish?

This is my passion fruit
panna cotta

with a juniper berry
raspberry coulis,

candied hazelnuts,
and a lavender crumble.

14 years old,
and this looks like something

I would go get
in a five-star restaurant.

Some of you will have to
make Luca's savory dish,

and some of you will have to
cook Alexander's sweet dish.

And guess
who gets to decide.

That's right.
Your fate is in the hands

of Elizabeth.

My basic strategy
is to assign the panna cotta

to my competitors who don't
have the finesse to pull it off

and assign the veal to people

that I think
have weaker palates.

Elizabeth, which home cooks
will have to re-create

Alexander's
phenomenal panna cotta?

The first person
that is gonna cook panna cotta

is someone who's brimming
with confidence, but I wonder

if his bearish hands
can create something delicate,

and that would be Cutter.

Oh...
Death by desserts.

Here we go.

Give me some mojo, bro.

Give me some mojo.

Okay, the second home cook.

Christian.

- Third.
- Jaimee.

Wow. Next pick.

Christine.

Next name, please.

- Ahran.
- Let's go. Next.

Francis B.

- Next one.
- Victoria.

One more.

Last but not least, Tyler.

Elizabeth picked me
to do the panna cotta.

I'm actually kind of excited.

Which means the rest
of you out there

will have the almost
impossible mission

of re-creating
Luca's veal dish.

All of you, please,
come up and have a taste

of these amazing dishes.

Thank you.

There you go.

Alexander's panna cotta
is so good.

Every bite I'm taking

I am cataloguing
the different flavor profiles,

and I'm feeling
really confident.

I'm tasting the dish,

and what I'm noticing is that
it's perfectly balanced.

I guess I'm starting
to realize

that I have
a really good palate,

and I'm going to kick
this dish's ass.

Now that you've seen and tasted
these two amazing dishes,

It's time for you
to replicate them.

You'll each have
60 minutes to make

either Luca's savory dish
or Alexander's sweet one,

whichever one Elizabeth
has selected for you.

Is everybody ready?

Yes, chef.

Your time starts...

- Now.
- Off you go.

I'm just going by with what
I tasted on Luca's dish.

What does radicchio look like?

And I'm looking.

Like, radicchio?

What is radicchio?

Ah!

Let's go, guys, come on!

Good luck, guys.

Just chillin' with Luca...
no big deal.

Bloody hell!

So Luca... his signature dish,
a pancetta-wrapped veal roulade.

How hard is that?

The jeopardy is intense
because you need

that pancetta to be crisp.

You've got to cook
the veal properly,

and then they've
got to let it rest

So it cooks properly
on the inside.

It's not just cooking...
you're butchering.

- Yeah.
- Pounding it thin.

So Alexander's dish,
a panna cotta,

cooked cream, but held together
with gelatin.

And that is a very technical
thing to be able to accomplish.

Just the way it sits
on the plate,

- It should be bulging at the side...
- Right, right.

So it's got to set,
but it takes time to set.

Right.
You can't rush it.

Right, Courtney,

why do you think Elizabeth
picked veal for you?

Well, probably because
I've done some nice desserts

and she hasn't had a chance
to see me do anything savory.

I think she definitely
sees me as a threat.

I've been in the top before,

and she would probably
like me to go home.

What are you doing?

I had to pound out my veal.
I rolled it up.

- It's resting in the fridge.
- Good.

So you rolled it up tight
with the saran wrap.

Rolled it up tight
with saran wrap, yes.

And then you're gonna
sear that off?

Yes, I'm gonna sear it off,
baste it...

Good luck.

Christian, why did Elizabeth
give you the panna cotta?

To be honest with you,
I really don't know.

And, honestly,
I really don't care.

I mean,
to be honest with you,

I'm down here trying
to learn as I go

and I'm not really
that great with desserts,

but I mean,
this is why I'm here.

To be honest with you,

maybe that's why
she gave you panna cotta.

Probably so.

Right, Big Willie,
how you doing?

I'm doing pretty good,
chef.

So you're cooking it now.
There's no pancetta around that?

No, I'm going to
sear this off

and then I'm going to wrap it
in the pancetta

and put it in the oven.

So you're cooking the veal
twice, so I suppose

the danger tonight is you can
actually make it dry.

Did Luca tell you
to do that?

No, Luca didn't tell me
to do it.

I just... I think that's what
I need to do.

Yeah, but Luca
didn't do that.

No, that's not what he did.

Someone's going home tonight.
Is it you?

It's midway through
the elimination test.

One half of the home cooks
must replicate

MasterChef junior
winner Alexander's

passion fruit panna cotta.

The other half must reproduce
MasterChef champion Luca's

pancetta-wrapped veal.

But not everyone
is sticking to the menu.

Big Willie.

You're cooking the veal twice.
Did Luca tell you to do that?

No, Luca didn't
tell me to do it.

I think that's
what I need to do.

Yeah, but Luca
didn't do that.

Someone's going home tonight.
Is it you?

I don't think
it's gonna be me.

Wow.

Uh, Luca,

Big Willie's searing off
the veal first

before he wraps it in pancetta...
he wants to add more flavor.

Uh, well, good for him.
He can invent a new dish.

I would not evolve it,

because as you taught me,

you need to learn how to walk
before you start running.

Yeah.

So, Alexander,

based on your observations,

who is doing
that panna cotta justice?

I think that Jaimee
is doing really well.

She's done the order
of steps properly.

She's got her panna cottas
in the blast chiller.

And I think that she's leaving
herself enough time to plate,

which is important.

And also Tyler
looks pretty good.

I'm extremely nervous about
the panna cotta not setting.

So I wanted to make sure
that I got it in there

and at least gave it
enough time to set nicely.

Okay, uh, mr. Panic.
All over the place.

- Looks like a bomb's gone off.
- Yeah, it is.

It's not "panna cotta,"
it's "panic Cutter."

When was the last time
you made a panna cotta?

- Never.
- Never made a panna cotta?

Never made a panna cotta.

- Have you eaten it?
- No. Never even eaten it.

Cutter, seriously?

Try to work tidy.
Alexander's watching.

16 minutes left to cook.

Come on.
Start pulling it together.

What the...

Somebody took a panna cotta
off my tray.

I originally put in
three panna cottas,

and as I pull my tray out,
there's only two here.

I don't know if somebody
took it or... on accident

or is trying to sabotage me.

90 seconds left.

My first panna cotta,
it just puddles.

Oh, guess I should try
and bang out the other one.

Puddle.

Gee, I wish I had
my third one.

Come on, let's go!
Hurry up! Come on!

Go, go, go.

Ahh.
Whoo!

Come on, Tyler,
put it on the plate.

Come on.

Let's go.

Finishing touches.

Ten, nine, eight,

seven, six,

fve, four, three, two, one,

and stop!

Hands in the air!

Elizabeth, Luca, Alexander,

please come downstairs.

Alexander, Luca,
this way, please.

Elizabeth, straight back
to your station, thank you.

Luca and Alexander,

thank you for giving inspiration
to our contestants this evening.

Good luck to everybody.

And listen to these
three genius of the business,

because every word they tell
you is better than a book.

Good luck with your book.
Alexander, well done.

- Good luck. -Good night, guys.
- Thank you.

- Thank you.
- Good night.

Thank you, guys.

Now it's time

to start tasting
those amazing dishes

and find out who has cooked
their last meal

inside the MasterChef kitchen.

Okay, Courtney, let's go.

I am so proud of my dish.

It is like a photo replication
of Luca's dish.

Sauce... absolutely nailed.

Tell me what's
inside the veal.

Inside the veal
is grana padano cheese

and sage leaves.

The dish looks beautiful.

Talk to me about the radicchio.
How did you cook it?

I slowly cooked it
with apple

and a little bit
of chicken stock

and just let it cook
itself down, get tender.

Yeah, you've definitely
got mojo back.

Slight over-char
on those sprouts.

However,
the veal was nailed.

Rolled nice and tightly.

you do cook with confidence.

- Great job.
- Thank you, chef.

So why do you think Elizabeth
gave you the veal?

Because it was a very
difficult plate to replicate,

and she saw that
I could do desserts,

and I think she thought
I might stumble on this.

Just by sight alone,
it is right there with Luca's.

- It's delicious. It's perfumed.
- Thank you.

It's fragrant.
It's cooked well.

Perfect. Great job.

Thank you.

Is this something
you've done before?

I have never cooked
veal before, ever.

That's amazing.

Thank you.

This dish is definitely
a big statement.

I like the charred sprouts.
I think they're good that way.

- Thank you.
- The sauce is light.

There's enough sweetness,
it's not over-acidic.

- Good job.
- Thank you.

Taking this dish that I don't
even know what it's made of

and nailing it is sending
a strong message

to all
the other competitors, like,

"You need to watch out."

Next up, Big Willie.

Okay, it looks like Luca's dish,

so I'm thinking,
"Okay, good job."

When you started
cooking the veal dish,

Did you not listen to Luca?

I did listen.

When you pound any kind
of protein out,

it never takes lightly
to being cooked twice.

So the big issue
you had tonight

was searing it
without the pancetta

and then wrapping it
and cooking it again,

- because as it rests, it'll just
continue cooking. - Yeah.

So therefore
it's gonna be dry.

It's a shame...

Because the sauce is nice.
The radicchio is delicious.

You've nailed that part,
but the hero...

The veal.

It's really dry.

So there's a reason why
Luca stuffed it, rolled it,

Wrapped it, and soaked it.

I'd be gutted...

Really sad for you
to go home tonight.

But it looks like you've got

one foot out the door.

Unless there's a bigger mistake
out there tonight than yours,

you'll go back
to church on Sunday.

It's a shame

- because the hero...
- The veal.

It's really dry.

I'd be really sad for you
to go home tonight.

But it looks like you've got

one foot out the door.

Unless there's a bigger mistake
out there tonight than yours,

you'll go back
to church on Sunday.

Unfortunately, Big Willie's
was kind of a letdown,

which made me really sad.

I mean, he has to fail
eventually if I'm gonna win,

but he didn't have
the best day.

Okay, next up,
please, Christian.

Christian, how we doing?

Not so good.
I'm very disappointed in myself.

The candied hazelnuts
are not there.

My plating
could've been better.

I feel that the hazelnut
crumble could've been better.

I'm not... I'm not happy.

I know
I could've done better.

It's like a cheesecake.

Just way too much gelatin.

It's so firm.

This is something where

Elizabeth put the target
on your back.

She wanted you out of here.
She knows how strong you are.

She thought that
this might trip you up,

and I think that it did,

'cause this is easily
the worst thing you've given us.

Cutter, come on up.

Why do you think that
you were the first person

given this dish,
this panna cotta, by Elizabeth?

'Cause she knows desserts
is my achilles' heel,

and there's a lot
of finesse to it.

And I have, like she said,

big old bear hands.

Um, your panna cotta's
actually really quite good.

It's funny. You can tell just
by the consistency of these

which ones is right,
which one's wrong.

And yours, Cutter,
happens to be right.

Thank you.

Elizabeth... I don't know
what she was planning,

but she targeted you,
and I think it was a miss.

Gonna have to get him
next time.

- Ooh, man.
- Good job.

Thank you.

Please come up,
Jaimee.

I wish I still had
my third ramekin.

I mean, my third one
was my safety net.

but it went missing.

What do we have here?
I need a spoon, actually.

I know. It's mush. I don't even
know what to call it.

So what happened?

This is the first time
in six years

that it has not
set up on me.

If I would've had
a third one, maybe...

It's like
a really good pudding.

But the flavor's great,

so I guess the one thing
is seeing who else out here

you know, performed
at this level or lower.

I'm downright embarrassed
right now.

This is a nightmare.

I am praying
to the pastry gods above

that someone messed up
more than me.

Last up, Tyler, please.
Let's go.

Three blindfolds, please.

- Three blindfolds?
- Blindfolds.

Is there anything you want
to tell me about this dish?

I thought everything
was coming together,

and then when it was time
to plate, I had to, you know,

jackknife powerbomb
the ramekin on the plate

just to get it
out of there.

Right, Tyler...

for the very first time

in MasterChef history,

I am so sorry to tell you...

that someone
has brought us a dish

that they did not cook.

What do you mean, chef?

Stay there.

Chef Ramsay walked to the back.
I was like, "Oh, [bleep].

What's about to happen?"

I'm getting pretty nervous.

My heart's beating
as fast as it can beat.

I still have no clue
what's going on.

Oh, my gosh.
You got to be kidding me.

Tyler...

For the very first time,

someone has brought us a dish

that they did not cook.

What do you mean, chef?

Stay there.

You got to be kidding me.

What do you see
on that tray, young man?

- My ramekins.
- Your ramekins.

Yes, chef. I, uh...

My... my... I put my ramekins
on the top shelf,

and I don't know if they got
switched... I don't know, chef.

You didn't.
They were on the bottom shelf.

Bottom left-hand side.

You put four ramekins
in the blast chiller.

I just pulled out
the same four.

You served us
Jaimee's panna cotta.

I-I had no clue.

I apologize.

For the record,
I 100% believe you.

Yes, chef.

I think you panicked.

I think you ran in there
with seconds to go

and grabbed
somebody else's dish.

This is a first
in MasterChef history.

I'm afraid
Joe, Graham, and myself

need a few seconds
to catch up.

Stay there.

Oh, dear. I can't believe
this is happening.

I mean, look...

If we wanted
to taste his dish,

it would be disrespectful

to every other contestant
who played by the rules.

And the rules
of the competition say

every challenge,
you have to plate your food.

Now, I don't think
it was meant purposely.

I think it was just
a complete mistake.

- Rules are the rules.
- Rules are the rules.

In MasterChef,

the biggest cooking competition
anywhere in the world,

we have to judge you
for what you put on a plate.

But for the first time ever,

we've had a dish
served tonight by you

that you didn't make,

which contravenes
the rules of MasterChef.

Oh, Tyler...

I am so sorry.

But your journey
is going to end...

Tonight.

Honestly, from the bottom
of my heart, young man,

we've seen your journey
go from this up to there,

and we had no idea
it was going to end like this.

But you must promise yourself

that you'll
continue cooking,

because you're gonna make it.

I think you're that good.

Thank you, chef.

Anything you'd like to say
to us before you go?

Again, I apologize
for what happened.

I understand
your decision,

and I appreciate everything
you guys have allowed me to do.

Jaimee, I apologize.
I'm sorry.

I had no intent
on doing that.

No, I'm sorry
that you grabbed mine.

And, hey, at least
if they would've tasted it,

it would've tasted
pretty damn good.

So thank you.

Uh, Tyler,

please take off your apron,
place it on your bench.

Good luck, my man.

- Thank you, guys.
- Thank you.

Keep cooking.

- I'm sorry.
- Thank you, chef.

- Appreciate that, chef.
- Good luck, man.

Thank you.

This is devastating,

but I feel like the judges
made a fair decision.

You break the rules,
you pay the price.

I broke the rules.

- Good job.
- Thank you.

MasterChef changed my life.

Hopefully it leads
to better things.

My dream hasn't changed.

I get knocked down,
but I get back up.

This isn't the end.
It's only a detour.

Listen, that hurts,
let me tell you.

That was a very sad ending.

But the competition
has to go on.

And we have had
some great dishes tonight.

But there is one dish

that literally hit
all the high notes.

This person will also
have a huge advantage

in a game-changing position

in the next challenge.

The best dish
of the night is...

Little miss tippy-toes.

Courtney, well done.

Great dish...
100% nailed.

This victory doesn't feel
as good as the first one

Just in light of everything
that happened.

But it is validation
that I am supposed to be here.

From here on out,
it's nothing but perfection,

and I'm going
to win this thing.

There are 15 home cooks tonight
standing in front of us.

What's ahead is never
gonna be easy.

Good night.

Next time on MasterChef...

You will be cooking
in pairs.

Uh-uh.
No, thank you.

The home cooks
meet their match...

Girl, we got it.

... as teammates...

Let's be honest.
Leslie's your bitch.

... quickly become enemies.

I have an idiot as a partner.

Hell, yeah,
I'll whup his ass.

And a performance so shocking...

Do the honors.

Two could be going home.

Both of you have got
one foot out the door.

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