All language subtitles for MasterChef US - S05E08 - Top 14 Compete

... in MasterChef history.

This is almost an impossible misson.

60 guests and bride
and groom and them is waiting!

Tonight...
They get taste of Americana

running the kitchen
of an all-american diner.

We are open for business.

It's a classic menu...

One club.

It's a chaotic kitchen...

- Two pancakes! You hear me?
- Got it!

... with hungry customers.

Can i join you for dessert?

Absolutely.

One team will be sunny-side up.

Team blue!

Let's go, you guys.
Y'all are amazing!

And the other will get fried.

Toast is burning!

Table two is leaving
in one minute.

Do not let him make it out here
without it being perfect!

It all starts right now

on the great American...
Masterchef.

Our remaining 14 home cooks

head into the heart
of Culver city

in Los Angeles
for a team challenge

that will test
their skills and speed.

It is top 14.

Now it's really
becoming apparent

who's the stronger competitors

and who's
the weaker competitors.

Based on actual cooking skills,

at the top we have Courtney,
Christine, Willie, Jaimee...

I would put myself in the top,
absolutely.

I'm going into
another team challenge.

I don't want to get
too excited or too depressed.

I don't know
what it's gonna be,

who's it gonna be with.

- Oh.
- Hey.

Look who's here.

What's up, guys?

How's everything taste?

Uh, delicious.

Good morning, guys.
Come on in.

So I'm looking at this diner,

and I'm thinking, man,
I feel

like I'm back in Texas.

I really think
that's where my heart is,

is that kind of atmosphere.

Welcome, everyone,
to Dinah's family restaurant,

one of the most iconic
and busiest

all-American diners
in Los Angeles.

This diner serves over

1,000 delicious plates

every single day.

And today, you 14 home cooks

are going be the ones
making all the food.

What?

You 14 home cooks

will be split
into two teams of seven.

Those two teams
will be covering

the busiest shift of the day.

During that shift,
each team

will be responsible for cooking
for 1/2 of the diner.

For today's team pick,

things are going to be
a little different.

We will decide
on the team captain.

We've seen many of you perform
as great leaders,

but there are some of you

that we feel we need
to see more of.

I haven't shown my best.

And I haven't won a challenge.

And I want to show the judges

that I've got what it takes.

I have my fingers crossed.

Please don't pick me,
please don't pick me.

Today's first team captain...

captain of the red team is...

Christine.

Thank you.

I'm in the investment world.

I'm able to hold my own
on wall street.

and this is my time to really
impress the judges

and let them know that I'm here
to work my ass off

and to win this competition.

The second team captain
has a big heart,

big flavors,

and a big...

Willie, you are
today's blue team captain.

I'm, like, super excited.

Here's my chance to prove

to the judges
that I'm not just a person

with big flavors
and can support a team,

but I can actually lead
a team to victory.

The team pick will be
a little different too,

because there won't be
a team pick.

The two teams will consist
of boys versus girls.

Whoo!

Yes! Yes!

Please, form your teams.

Oh, yeah.

Boys versus girls
is like the best idea ever

because everybody knows
that girls rule and boys drool.

Oh, yeah, baby.

Kitchen diners' cooking...

I think it's more
of a guy thing.

I don't want to insult anybody.

But I just don't see it
happening with the girls.

Is everybody happy
with their teams?

Yes, chef!

Ready to go?

Yes, chef!

Sorry, Graham, I'm not.

Boys and girls,

for me, it's feels a bit
old-fashioned.

So each team decide on one
member of the opposing team

that you want to have.

Oh, my god.

Start now.

She's been on
the winning team twice.

And she's gonna be able to be
good on the flat top.

He's worked in a restaurant
like this before.

I've heard him say
that he's done this before.

I'm cool with that.
I'm cool with it.

- We're good.
- Okay.

So, Christine, who are you
taking from the blue team?

The person I picked is

someone that I've seen
in action

and when he's motivated,

he's a beast in the kitchen.

- Who's that?
- Christian.

Wow.

- Wow.
- Interesting.

When my name got called,

i was like, "I love that."

Me, by myself, all women?

Who would not love that?

Big Willie, tell me who

you are taking
from the red team.

This person has proven
themselves

in group challenges
time and time again.

I'm choosing Victoria.

I know I haven't impressed
the judges with anything

that I've put on the plate,
and it's great

that my teammates like me,
but you know,

it's the judges I really want
to win over in the end.

Christine and Willie,

because you are the leaders,
you will be the ones

expediting in the kitchen.

You set the bar.

When each customer
enters the diner,

they'll be given
a MasterChef dollar.

Then, if they like
what you serve them,

the customers
will give your team

a tip as they exit the door.

If they don't like the dish

or they're not happy
with the standards,

clearly no tip.

The team with the fewest tips
at the end of the service

will face
the dreaded pressure test.

Is everybody ready?

Yes, chef.

Your prep starts now.
Off you go.

Good luck.

With straight-forward American
diner classics on the menu,

this challenge will be
all about the team's timing,

communication,
and quality control.

- I want you to be up there with me.
- Okay.

I want you on fried chicken.

Are you comfortable
with that?

Yeah, I'm good with it.

You're gonna be on chicken,

you're gonna be up with me.

You're gonna help Christian out
with the sides,

and you're gonna be on pancakes
and the compote.

- Go, let's do it.
- All right, let's do this.

- Tough one.
- Totally.

Putting these contestants
in the diner

really will show us a lot
about their ability,

because it's a lot of pressure

and it's the same things
we're looking for.

We're looking
for flavor, consistency,

speed, and technique.

I need everybody focused.

Do you understand?

- Yes, chef!
- Yes, chef!

My big worry is the expediting.

Expediting...
You gotta drive the team.

Three tickets in the air
any one time.

- I want to see everything
before it goes out. - Okay.

Don't think they've ever worked
in this kind of pressure

with that kind of speed.

Guys, unless you have something
to say to me, do not speak.

Here we go.

We are open for business, guys.
Let's go.

It's now time

for the home cooks to serve
the diner's toughest critics...

their regular customers.

Diners will be seated in either
the blue or red section

and will decide whether
their team's perfomance

is worthy of a tip or not.

First ticket,

two fried chickens,
one pancake,

one egg scrambled,
one club.

Heard! Pancake.

One egg scrambled, coming up!

Red team!

Two fried chicken,

Two pancakes,
you hear me?

Heard, two pancakes.

90 seconds on chicken!

Wrap it, let's go.

More customers arriving.

Next ticket,
two fried chicken,

two club sandwiches.

Got it!

Christine is ruling
with an iron fist.

Courtney, just watch the grease
a little bit.

Yes, chef.

She's directing the orders.

We don't notice how busy it is.

We just know
what's in front of us

and what is that task.

Service, please.

With Christine's
strong leadership,

the red team is off
to a good start.

While on the blue team,
Willie is struggling

to keep track
of multiple orders.

I need those two sandwiches.

- What's the time?
- Two? I thought you wanted three

and then one, and then
there's two more coming.

He wants one club sandwich,

he wants two, he wants
four club sandwiches.

I've made seven.

Francis, I need two clubs.

- Two more clubs?
- Two more clubs.

No. Just those two he got.

Oh, just those two?
He's only got one.

Well,
then you're reading out...

the orders are not being
read out correctly.

From the get-go, Willie's
overwhelmed by everything.

Food is dying in the window,
blue team.

We're having club sandwiches
resting in the window

when pancakes
haven't been fired

or we're waiting on eggs.

I mean, everything
just starts unraveling.

Let's go, I need this table.
Come on.

Why is table three taking so long?

Okay, give me those...
give me those, uh...

uh...

Today's
all-American diner challenge

is about quality and speed.

How long on the fried chicken?

Four fried chicken coming up
in five minutes.

While the red team is working
efficiently...

Service, please.

The blue team is struggling

to keep up with their orders.

I need...

Say... what.

I need...

Willie's the team captain.

That's great and fantastical
and magical.

Unicorns riding around him
all the time.

That's fantastic.

But I think
he's a little confused.

I need one...

I've never expedited before.

I've never worked
in a professional kitchen.

I am all over the place.

- Start building them like this.
- I need...

So it's like that
with a scrambled egg

is gonna be a ticket.

Yeah.

Then you got two fried chickens

- with a scrambled egg and a club.
- Okay.

It's on me now.

We're behind,
and it's time for me

to step up and get my team
back on track.

I need six fried chickens,

one pancake.

Heard, chef.

15 seconds on pancakes.

Okay.

Do you have this?

You want me to take over
for you?

I got it.
Okay. Okay.

Order up, table eight.

How are we?

- We're doing great.
- Nice to see you.

How long have
you been coming here?

Since it's been open.

What, since 1959?

- Yes.
- Incredible.

And how does it compare?

Is it up to your standards?

Yeah, it's really good.

Can I join you for dessert?

- Absolutely.
- I'll be back.

Hello, ladies,
you're eating

the dishes of the red team.

What'd you think of the eggs?
Good egg cook?

- Good, perfect.
- Yeah? perfect?

How are we looking on those
scrambled eggs, Courtney?

30 seconds!

Today's challenge
will be decided by tips.

A satisfied customer
will leave

their team a MasterChef dollar
before they leave,

while an unhappy customer
will head straight for the door.

Elizabeth, why is
that hanging in the window?

I know.

- We're waiting on clubs.
- What's it waiting for?

We're waiting on clubs.

Back on the red team,
incomplete orders

are dying in the window

as Elise struggles
with the club sandwiches.

She's smushing the bread.
She's gotta stop doing that.

Real careful
on the bread shumshing.

- Okay.
- Take a deep breath.

Fire it off. Another one.

All right, let me throw
this out.

Elise's clubs
are not looking good.

Listen to me.

You gotta get the cut better.

Yes, yes.

Come on, we can't afford
to get this sent back.

- Christine, that's the fifth time.
- I know.

The cut of the toast is wrong.

The toast isn't toasted well.

It's just looking
a little wobbly.

And that's not coming
out of my kitchen.

Elise, we need those sandwiches.
let's go.

You're taking too long.

Okay.

Let me tell you something
about club sandwiches.

Club sandwiches are not easy.

Bread, cheese, tomato, turkey,
bacon, lettuce,

toast with mayo,

cheese, ham, bacon, lettuce,

another piece of bread.

And then everything
has to be perfectly layered

or your sandwich is gonna fall
apart when you try to cut it.

- No, no, no. no, no, look.
- Oh, god.

They're looking worse and worse,
aren't they?

Elise!

I can't serve this, okay?

I'm... I'm... I'm...
Yes, yes, yes.

Well, someone
needs to help her.

You're blocking
the service.

- Can you just go back in there...
- Yes.

And help right now?

Without a doubt,
if we lose this,

i'll be blamed for the loss.

Uh, red team
is struggling big time.

The club sandwiches
have really backed them up.

Elise can't even cut
the bread properly.

Elizabeth
jumped from expediting

over on to club sandwiches.

How is that possible?

It's toast and lettuce.

It's one of
the most popular orders.

It's such a shame,
'cause food's in the window

and it's dying,
and they're waiting nonstop

on that club sandwich.

Come on, guys, on the clubs.
I need two clubs.

So based on what you're seeing,
what are you thinking?

I think Christine's behind
based on the club sandwich.

And I think Big Willie's
got his team,

and the blue team are literally
heading toward victory.

It's halfway through
the afternoon rush

and despite the judges'
confidence in the blue team,

Leslie is cracking under
the pressure of the egg station.

Leslie,

these eggs look different
every time I see them.

You gotta keep that plating
consistent, okay?

They're sunny-side up.

That's the way
they make 'em.

My job in this kitchen today

is to make sure
that quality is consistent.

That's not going out.
Look at this oil.

Less oil, Leslie.
Less oil.

And Leslie is taking it
very personal.

And that's reflecting
in the next

20 plates he puts in the window.

Do not let him make it out here
without it being perfect.

Are you kidding me?

I'm busting my ass here,
working three different areas.

I'm working the toast because
i need toast on my plate.

i need the eggs on the plate,

and I gotta go under
the freaking oven

and pull out the bacon
and the sausages,

they're two burning hot trays,

and I gotta worry about
burning my freaking hands,

and he's yelling at me?

Leslie, do you need help?
What's going on?

No, I don't need help!
I'm good right now.

If you stop talking to me,
I'll be good.

We need to communicate, Leslie.
I need those eggs.

They're coming, Willie!
They're coming!

I can't make 'em
cook any faster!

I ordered the blue team's
egg breakfast.

Ah.

I don't think I'm going to tip.

I'm not gonna tip
the blue team.

The eggs were okay.
The rest of the food was cold.

- Leslie, listen to me.
- What?

After those two,
I want you to get on toast.

Victoria, can you get on
those eggs?

I need to change.

Got it.

Leslie was just

turning out
so many subpar eggs,

that Willie fires him.

Chef, how many eggs
do you need?

One scrambled,
one sunny-side up.

Heard.

That's it.
Yeah.

Let's see how better
they can do it than me.

Leslie's pace
on the egg station

has caused orders to back up,

and the diners
are getting tired of waiting.

Have you been waiting
a long time?

- Too long
- You're hungry? - I'm starving.

I think the blue team's
a little backed up.

I'm gonna go check
on the kitchen

and make sure
that food's coming, all right?

Hang in there.

Listen to me.

Table two is leaving
unless they get

the food in one minute,
okay?

One minute.

If we don't get the food out

and the table gets up
and you have a table of four,

that's four tips
that you've lost.

I have one minute for those
over-easy eggs

or they're walking.

We're working them
in the pan right now.

We have to push it.

A table's walking out.

That is just unacceptable.

Toast is burning!

Yeah, what's going on?

They're leaving.

Guys,
table two is walking out,

table one is walking out.

Eight votes down the tube

because you couldn't
get the food out.

Willie, table two is gone.

Table one is walking out.

Eight votes down the tube

because you couldn't
get the food out.

I need an over-easy
and a sunny-side up, Victoria.

Forget about it.
take 'em off the line.

These are gone. You don't need
these tickets anymore.

These are dead.

In today's fast-paced
diner challenge,

customers are voting with
their MasterChef dollar,

leaving a tip
if they are satisfied

with their team's performance,

and heading straight for the
door if they are disappointed.

What do I need on eggs?
All day?

We don't need no eggs
right now.

They walked out.

We lost two tables.

But as the leader,
I have to keep calm,

but i know that, if we dont
collect those tips,

we can be facing
the pressure test.

Willie, every tip counts.
Come on, guys.

While the blue team
forges ahead,

Christine's red team
is back in full swing

with both Elizabeth and Elise

working
the club sandwich station.

Club in the window.

Thank you on that club.

Service, please.

But just as things
are looking up,

a red customer flags down
Gordon

with a serious problem.

Damn.
It's just there, isn't it?

No.

I'm sorry.

Christine,
your chicken.

Holy [bleep].

- Christian!
- Yo!

We just served raw chicken.

Let me see it, let me see it.
It's raw. It's raw.

Christian, customer's been
coming here for 35 years.

Keep your standards up.

Yes, chef.

This is not good.

If we intend on serving
raw chicken,

then we might as well just go
home and shut it down.

Unbelievable.

We're all in on our customers.

Come on, Dan. Push it.

We can't afford any more tables
to leave.

The last tickets are in,

and it's all about the tips
at this moment.

Have you eaten
at this diner before?

- 35 years.
- Wow.

You had the club sandwich?

Yes.

Is it better than the food

that normally is at Dinah's?

- It's as good.
- As good.

Listen up, I need one more
fried chicken, one club.

It means everything to me
right now

to get every single tip
into that jar.

Club in the window!

Yes! Yes!

Let's go, you guys!
Push it out!

Did you like the chicken
of the red team?

I would have liked
the skin crunchier.

Would you give the red team
a tip?

I'm... I'm torn because
I didn't like the green beans.

- No more tickets.
- No more tickets. Good job!

Go, you guys.
Y'all amazing.

Red team, blue team.

Yes, chef.

Your shift is over.

Please give a round of applause.
Well done.

Okay.

Joe, Graham, and myself
are going to count up the tips.

And we'll see you back
in the MasterChef kitchen

tomorrow
where the winning team

will be safe from elimination.

Ladies and gentlemen,
thank you so much.

Let's go.

There was a couple of moments
where we fell bad.

I know, right?

We had not a single table
walk out.

I hope that means something.

Yeah, right?

Leslie, you're being quiet.

I try and keep my mouth shut
during challenges.

When will you apply that
to the rest of your life?

Ooh!

I'm not gonna acknowledge you.

I'm just... as far as I'm
concerned, you don't exist,

So I'm gonna leave it
at that.

What do we do

if we don't win?

We gonna be on
the balcony looking down,

so that's the way I feel,
you know?

I feel proud that I was able
to lead

these wonderful cooks.

But if we do go
into a pressure test,

I will take responsibility
for my team losing.

Walking into the kitchen today,
I'm feeling a little shaky.

I haven't been in
a pressure test at this point,

and I definitely don't want
to start now.

You want to bring on
a pressure test,

bring it on.

I've already been, what,
through two already?

Yesterday, we asked you
14 home cooks

to step up and get a taste
of it's like to be

in a professional
working kitchen.

Both teams performed admirably.

But unfortunately, one team

will be facing
the dreaded pressure test.

Each team was responsible

for one side of the dining room.

Each customer at the diner
was asked

to tip one dollar
if they were satisfied

with the quality of their food
and the speed it got to them.

We've counted the tips.

And it's close.
Very, very close.

One team made $87 in tips

and the other team made $82.

There's a difference
of just five tips between teams.

That's so close.

I could be cooking today,

and I have to be ready
for that outcome.

The team with

the most amount
of tips...

was...

The team with
the most amount of tips...

was...

Red team.
Well done.

Congratulations,
Christine and the red team.

Please,
head up to the balcony.

Thank you, thank you.

Blue team, you guys will be
needing these.

I think the blue team
underestimated

just how well the girls can do.

Take that, blue team.

That goes out to all the men

that don't want to pick
a girl on their team.

Boom.

Blue team,

you will now face
the dreaded pressure test,

where at least one of you
will be walking

out of those doors at the end.

Big Willie,

as captain, your choice is

you can now save three members
of your team.

Or... you can save yourself.

But
if you do save yourself,

everyone else on your team
will have to cook.

Uh, chef...
Be smart.

There's a very serious
pressure test coming up.

Knowing Willie,
he's gonna pull, like,

a good-person card

and save three other people...
I know it.

This is a competition.

I would save myself.

I'm saving three people, chef.

Why?

I am a man of integrity.

I led the team.
It's my fault.

I'm willing to take it.

Very admirable.

Tell me the first name, please,
young man.

This first person
that I'm going to save

hadn't it been for them,

we've probably
would have been

down by a landslide.

And for that reason,
i choose to pick Daniel.

Daniel, you've been saved

twice now
from pressure tests.

Yeah.

Something we don't know?

I don't think I've hurt anybody,

- or made any enemies.
- No?

And I think that's working
for me.

Except for Leslie
who's cackling right here,

because he doesn't know
how to be a grown-up.

Even though
he's the oldest man here,

he's a child.

Otherwise,
I think I have the respect

of everybody else
in this kitchen.

Okay. Head up.
Congratulations.

You're through
to the next round.

Well done.
Good job.

What did Daniel do besides

stand up front
and do nothing

when we needed him
in the back?

Okay, Big Willie.

Two more saves for you.

This person really shined

in the kitchen
in spite of everything.

Scottish Francis.

- Thank you.
- You're safe.

Congratulations.

Last choice.

This person,

I was very happy
with their performance, chef.

- I'm picking Victoria.
- Wow.

Thank you so much.

Go on up.

So, Willie,
Leslie, Dan, and Cutter,

you will all be cooking
in tonight's pressure test.

One of you four home cooks are
about to make their last dish

in the MasterChef kitchen.

Are you guys ready to find out

what you will be cooking
in order to survive?

Yes, chef.

Beautiful, moist,

delicious...

Red velvet cake.

A southern classic.

Oh.

Look at it.

Elegant, delicious,

beautiful.

It's a slice of magic.

You've got
the cream cheese frosting

contrasted with that
wonderful, dense sponge.

Each layer perfectly formed...

a cake to die for.

Mmm.

We want at least
three delectable layers

of stunning cake.

Now, it's time to head
to your stations.

On your stations,
you'll find everything you need

to make your cake...
Butter, flour, sugar,

eggs, buttermilk,
white vinegar,

cream cheese,
and food coloring.

Now, is everybody ready?

Yes, chef.

Your 90 minutes starts...

Now.

You know, I'm looking to take
on every challenge

as a new day
in the MasterChef kitchen,

and hopefully
it comes out well

and I can show the chefs
that I really am here to play.

I'm not terribly happy about

having to cook
in the pressure test.

I'm not happy about having
to do cake, that's for sure.

All right, guys.
Red velvet cake.

What's gonna be the difficulty
in making it in this challenge?

The secret behind
a great sponge

is the density of
that batter...

How you incorporate
that sugar and the eggs.

25 minutes to cook in the oven,
so they gotta get that

in the oven within
the first 30 minutes

once that batter's
been made.

And the cream cheese icing

has to be slightly tangy,
right?

And make sure that
that cream cheese

is thick enough
to almost act as a glue.

I know, I know.

I'm always cool and calm
in the kitchen.

I don't need
running around

like the rest of these folks
around here.

I just do what I do.

Right, uh, Big Willie,
how you doing?

I'm doing pretty good,
chef.

How many times
have you made a velvet cake?

- Oh, several times. - And do
you always put pecans in there?

I'm gonna roast them,
and then I'm gonna

crush 'em up
and then pat them on the side.

How do you keep
your cake moist?

It's about not over-working it.

So that's why I did mine
in a bowl,

because if you're not familiar
with the mixer,

you can possibly overwork it.

- Good luck.
- Thank you.

Leslie.

How do you feel
about baking?

I'm loving it.
There's no pressure here.

I'm just... this is another walk
in the park for me.

Shut up and cook.

What are you gonna do
with the pistachios?

- I don't know, I might dust,
you know. - Dust?

It's just an idea.

What happened between you
and Daniel now?

You know, if Daniel's
quick to criticize,

but he's not quick to help,
you know?

I put him on my team,
and instead

of supporting me
like I supported him,

he puts a knife in my back.

And that's fine... I have
plenty of knives in my back.

Oh, my god,
he's an idiot.

Oh, it smells good.

Well, it's smelling
like something.

All right, Cutter.

Talk to me about
velvet cake.

Never made one,
but I've eaten plenty of 'em.

Frosting, what are you doing
with the frosting?

I'm doing a cream cheese frosting,

maybe some little decorative art
on the top?

- Good luck.
- Thanks.

Ugh.

You should have your cakes

in the oven by now.

My problem with baking is

whatever ratio I think
I have in my head

I'm very leery
about messing with it.

What is Dan Wu doing?

But at the same time,

it has to look the way
it's supposed to look.

He needs to get that thing
in the oven

or he is gonna go home.

You can tell how thick
it is.

No, no, no, not yet.
Not yet.

In this pressure test,

four home cooks are tasked
with creating

a gorgeous three-layer
red velvet cake.

13 minutes remaining.

Those cakes should be out
the oven by now.

Part of being in
this competition

is getting out of
your comfort zone

and doing things that...

you may not think you can do.

I smell cake!

The cakes just came
out of the oven.

I mean, it's a layered cake,

so it's really important that
they trim them, top and bottom.

I think that's a big thing,

especially for home cooks,
that they don't know...

they pull them out
and they start stacking

versus slicing
that little top part

so that it builds
like a block.

Guys, just over
20 minutes remaining.

[bleep].

All right, guys.

This is Leslie's
third pressure test.

Every time, he bounces back,

he's like an old dog
that you cannot put down.

Willie's got
a lot of confidence.

This is right
in his wheelhouse.

I'm really worried
about both Dan and Cutter.

Dan Wu, you can see
the cake already

starting to look uneven.

You start with uneven cake,
you finish with uneven cake.

- So he is not looking confident.
- Cake is brown.

Cutter in the back is doing
different color icings.

I'm really surprised
that Cutter

is taking this much time
decorating.

Yeah, but is that compensating
for the lack of taste?

90 seconds to go.

Come on, guys.

- I'm pretty much screwed here.
- He's in trouble.

Finishing touches, let's go.

Ten seconds to go.

Nine, eight,

seven,

six, five, four,

three, two, one.

Cakes down.
Well done.

Well done.

Whoo!

Brilliant, it's time to taste them

and find out
who will be leaving

the MasterChef kitchen
tonight.

The way my cake is looking
right now,

I'm happy with it.

Everything is leveled right

like it just came out
a bakery.

Big Willie,
describe your red velvet cake.

You have
a classic red velvet cake

with cream cheese frosting
dusted with toasted pecans.

Visually,
it's slightly skew-whiff.

It slopes down.

- It's like a lazy lump.
- Oh.

However, I mean,
it looks good.

Nice firm texture
on the sponge.

A layer cake is all
about the ratios, right?

Yes.

And... Big Willie.

Gorgeous.

Love the color
for that nice ruby red.

Now for the taste.

Goes through beautifully
with a fork.

The actual frosting is delicious.

You've really got the batter
absolutely perfectly right.

- Great performance.
- Thank you.

- Great job.
- Thank you, chef.

It's moist,
pretty near perfect.

I think more than anything,
you've put your heart and soul

on the plate.

So, delicious.
Thank you.

Leslie,
good-looking cake.

What's the green stuff
on top?

Pistachio.

Just to add a little salt
to the sweetness.

It's very good.
It's moist.

I like the addition
of pistachios.

I thought I wouldn't.

Construction is good, you know?

In your mind, are you starting
to believe

that you could actually
win this?

If I don't believe,
who else will?

- Certainly not Daniel.
- Oh, no.

None of them up there.
What are you, kidding me?

Why is it that there's such
antagonism toward you, Leslie?

You wanna to know what?

I don't know.

What's so funny?

I just love how he doesn't
even see his own mistakes

and why everybody
doesn't like him.

He's a one-trick pony.

I have to say, Cutter,
i disagree.

You don't know me.
So don't even talk.

I've gotten to know you.
Trust me.

Get on your horse
and ride home.

That's fine.

It is a good cake.

Thank you.

We're not here to
moderate or judge wars

between contestants.

That's not what we do.

We taste the food,

and they don't decide
who the next MasterChef is.

- I don't... psh. Doesn't bother me.
- We do.

I know that.

And that's why
I'm here to impress you.

I don't care.

Wow.

That looks nice.

Mmm.

Frosting's delicious.
What's in there?

A little vanilla,

lots of butter,
lots of cream.

and a lot of love.

I think there's something
quite intriguing

about the more pressure
you're under,

the better you become.

I'm hoping so.

- Great job.
- Thank you.

Thank you.

Dan, there was
an overall feeling

that you were struggling
through that challenge.

What happened?

I got off to a decent start,

made a couple of mistakes,
got frazzled.

Did not level off
the cake enough.

So it's a little uneven.

It's a little hard too,
compared to the other ones.

It's a little tougher
to cut through.

Yeah, I overcooked it
a tad as well.

You overcooked it.

And there you have it.

This is red velvet cake.

Yours is like a...

Boiled wool cake.

It's got like
a wooly texture,

not velvety and soft.

Yours has a definite
homemade texture to it.

But, you know,
if yours is homemade,

his looks like it might
be child-made, so...

We still got one more cake
to taste.

Okay, Cutter.

Describe your cake,
please.

I made a red velvet cake
with equal layers

with a good
cream cheese frosting.

What is that on top?

It's the American flag.

Okay. Must admire how much you
love your country.

I've never quite seen
a flag like that.

Yeah, I know.
I ran out of time.

And the outside of the cake

looks like a hairy back.
What is that?

Yeah, I...

I shouldn't have added it.

- Do you have a hairy back?
- Yeah, I do, actually.

Is it modeled
on the side of that?

Pretty much.

Okay, so...

The outside
looks ridiculous.

I'm hoping inside
tastes delicious.

Wow.

That's a generous portion
of frosting.

Holy mackerel.

However,
I'm all about taste.

Moist, delicious.

But it is so sweet.

I mean, take a little bite

and just get a little gist
of what I'm saying.

It's sticking to the roof
of my mouth

and on my first mouthful.

You cooked
the sponge beautifully.

However,
it's about that ratio.

You've got to get
that balance right, Cutter.

Damn.

So just visually,

the frosting
looks really heavy.

I think it's a good cake.

I don't think
it's too sweet.

I have to disagree
with chef Ramsay.

I think it actually
tastes pretty good to me.

I think just everybody has
a different palate.

But I mean,
I think it's one thing

if somebody gives you
their feedback

for you to be
humble enough to say...

Right, and that's what
I'm trying to figure out

- where the balance is...
- Just let me finish.

You don't want
to just sit there

and say, "I stand by it."

No, no, no, I just wanted...
that's not... I'm sorry.

That's not what I meant
for it to come out like.

I just want to understand
what is considered too sweet.

Well, now you know that this

is considered over sweet.

You need to show him
how to shut the [bleep] up.

I'm not following.
what's the discussion here?

- What don't you agree with?
- It's not that I don't agree.

Okay, let's change that,
okay?

Let's get that straight.

I'm trying to learn here.

I taste cream cheese,

and that's what
I'm trying to understand

is what's considered
more sweet.

Are you the kind of guy
who lives in a delusion?

- Like, if any time we
tell you something... - Not at all.

You're gonna become
so defensive...

Look, I'm on the edge of going
home. I'll be honest with you.

I'm on the edge of going home.

Baking sucks for me.

Wow.

I do get defensive because

I do feel like I've put
my passion and my heart

into everything I put in.

If you think Gordon's palate
is terrible,

you're allowed
to think that.

That's not what I said at all.
Don't put words in my mouth.

Shut up, dude.

Cutter's just there shooting
himself in the foot.

Why would you mouth off
to Joe?

And why would you have anything
to say other than "Yes, sir"?

I think that you have
to have respect

- for us and our opinions
and what we tell... - I do.

I'm trying my damndest.
All I do is get hammered.

All you do is interrupt me
when I'm talking to you,

and you sound ignorant,
Cutter.

Baking sucks for me.
All right?

- Wow.
- Yeah, I do get defensive

because I do feel like
I've put

my passion and my heart
into everything I put in.

If you think Gordon's palate
is terrible,

you're allowed
to think that.

That's not what I said at all.
don't put words in my mouth.

Shut up, dude.

I'm trying my damndest.
all I do is get hammered.

All you do is interrupt me
when I'm talking to you,

and you sound ignorant,
Cutter.

In your opinion,
who should we send home?

iI my opinion,
for what you're looking for

in a true MasterChef,

I think you should send
Leslie home.

It's all a big circle, Leslie.

You laugh,
but it's all a big circle.

I'm not even talking to you.
Are you still here?

Willie, Leslie, Dan, Cutter,

unfortunately tonight,

at least one of you
is leaving this competition.

Please, excuse us.

We need a moment to discuss.
Thank you.

Willie's is great.
Yeah, I like the pecans.

Leslie's tasted
delicious.

Yeah, I thought
it was the best.

I've been doing this
a lot longer than you,

before you were even born.

The amount of icing
in the center

of Cutter's
is way too sweet.

Gotta be able to lead
and take criticism.

Yes, okay.

You're doing a terrific job.

Dan Wu's is way too dry.

I kept thinking
big, red cookie.

Scandalous.

Yeah, yeah.
It's obvious.

Willie, step forward, please.

You didn't have to be
down here cooking.

But by staying down here,

you proved your integrity

and your ability.

you're safe.

- Thank you.
- Please head up to the balcony.

Good job.

Come on, Big Willie.

Yeah, Willie!

I'm ecstatic.

I came in saying I was a baker,

and I've proven myself
as a baker.

- Well done.
- Thank you, chef.

Amazing.

Leslie, your red velvet cake

tasted as good if not better

than Big Willie's.

Please, join everyone else
up on the balcony.

- Thank you, chef.
- You are safe.

Dan and Cutter,

unfortunately, one of you
will be leaving

this competition shortly.

One of you
has a humble approach,

one of you has a boisterous,

somewhat disrespectful
approach.

But ultimately, it's about
what you put on a plate,

how you cook across
this pressure test.

I'm competing directly
with Cutter

who honestly doesn't want
to respectfully learn

and grow as a cook.

I should be the one to stay.

- Yeah?
- Yeah, I think so.

I think my cake technically
was done right.

It looked a lot better
than his.

I deserve to stay here,
and Dan needs to go home.

Dan and Cutter,
let's be honest.

Both cakes had their ups
and downs.

However, there was one
that has the edge.

The person that will be safe
from elimination

and not leaving the biggest
culinary competition

anywhere in the world
tonight...

Cutter...

you are safe.

Head up to the balcony.

Been an honor.

Dan Wu wowed us
from the beginning.

Unfortunately,
your cake is so dry,

it's actually the texture
of a biscuit.

And so, it's time for you

to take off your apron

and leave MasterChef.

Come say good-bye.

- Thank you for this opportunity.
- Good luck, Dan, thank you.

- Keep working at it.
- You got great flavors.

Don't stop cooking.

- Absolutely not. Never.
- Thank you, Dan.

Please put your apron
on your bench.

- Thank you.
- Good night.

Being here has been like
living in a dream

that I didn't even know I had.

- Dan Wu.
- Yeah!

To have gotten as far
as I've gotten

is affirmation that I'm as good
as I think I am.

Wow, that looks beautiful,
Dan.

Dan Wu, Dan Wow.

- Great job.
- Thank you.

The sheer joy of learning

and experiencing things
i never thought I would do...

it's been unreal.

Next week on MasterChef...

A giant mystery box challenge

has the home cooks confronting
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
that you've put up.

Pushes the home cooks
to the limit.

What's the matter?

I need a medic.

Get some water, please.

Quick! You okay?

Sync & correction: Ajvngou
www.addic7ed.com