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Last week...
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00:00:01,701 --> 00:00:02,432
Switch!
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00:00:02,512 --> 00:00:04,703
It was an explosive
tag team challenge...
4
00:00:04,738 --> 00:00:06,071
No! Take 'em off.
5
00:00:06,106 --> 00:00:08,674
Okay. If you yell at me
one more time...
6
00:00:08,708 --> 00:00:10,176
And when tempers flared...
7
00:00:10,210 --> 00:00:11,711
Next time you guys
throw a party,
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00:00:11,745 --> 00:00:14,246
please do not invite me.
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00:00:14,281 --> 00:00:17,083
It was Tommy who bid
a flamboyant farewell.
10
00:00:17,117 --> 00:00:18,651
Love you, Tommy!
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00:00:20,787 --> 00:00:22,088
Tonight...
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00:00:22,122 --> 00:00:24,023
Three tuna, one risotto followed
by two tuna, two risotto.
13
00:00:24,057 --> 00:00:25,791
Yes, Chef!
14
00:00:25,826 --> 00:00:28,427
The top six take over one
of LA's finest restaurants.
15
00:00:28,462 --> 00:00:29,695
I apologize for the wait.
16
00:00:29,730 --> 00:00:30,863
Tensions simmer.
17
00:00:30,897 --> 00:00:32,098
How long, please?
18
00:00:32,132 --> 00:00:33,733
- Maybe one...
- Just give me a time!
19
00:00:33,767 --> 00:00:36,902
We're in a pressure cooker
times thousands.
20
00:00:36,937 --> 00:00:38,104
Pushing Gordon Ramsay...
21
00:00:38,138 --> 00:00:39,171
Come on, guys!
22
00:00:39,206 --> 00:00:40,339
To his boiling point.
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00:00:40,373 --> 00:00:41,507
You three, come here!
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00:00:41,541 --> 00:00:43,175
He is the scariest man
in the entire world.
25
00:00:43,210 --> 00:00:45,111
All I want is three bass,
one venison!
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00:00:54,788 --> 00:00:59,725
The final six home cooks are
in downtown Los Angeles,
27
00:00:59,760 --> 00:01:03,496
where tonight, their
culinary skills will be tested,
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00:01:03,530 --> 00:01:09,068
running the legendary Japanese
fusion restaurant Chaya.
29
00:01:09,102 --> 00:01:10,736
Oh, my goodness.
30
00:01:13,106 --> 00:01:15,307
Welcome, guys.
Come and line up.
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00:01:15,342 --> 00:01:20,079
I am just nervous, excited.
My goal is to ultimately
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00:01:20,113 --> 00:01:21,580
open up
a Mexican restaurant,
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00:01:21,615 --> 00:01:25,051
so this is my opportunity
to really feel out
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00:01:25,085 --> 00:01:26,485
whether this is something
that I want to do
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00:01:26,520 --> 00:01:28,821
for the rest of my life.
36
00:01:28,855 --> 00:01:31,791
Welcome, everybody, to Chaya.
Now, this is
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00:01:31,825 --> 00:01:35,728
one of the finest restaurants
in downtown Los Angeles.
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00:01:35,762 --> 00:01:38,464
This place is historic, iconic,
and the setting
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00:01:38,498 --> 00:01:41,700
for the "MasterChef"
restaurant takeover.
40
00:01:41,735 --> 00:01:44,236
Restaurant takeover does
one of two things.
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00:01:44,271 --> 00:01:47,173
It either beats the dream
of being a chef
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00:01:47,207 --> 00:01:48,441
right out of you,
43
00:01:48,475 --> 00:01:51,644
or it turns you into a chef
in about 90 minutes.
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00:01:51,678 --> 00:01:54,246
Stephen and Derrick, since you
both were on the winning team
45
00:01:54,281 --> 00:01:56,082
in the party platter
challenge,
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00:01:56,116 --> 00:01:58,517
you will both be
captains tonight.
47
00:01:58,552 --> 00:01:59,552
Please, come up here.
48
00:02:01,788 --> 00:02:06,125
This is perfect. I have
this burning desire to beat him,
49
00:02:06,159 --> 00:02:09,161
and what better setting
than the restaurant takeover?
50
00:02:09,196 --> 00:02:10,529
This is where we
get to duke it out.
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00:02:10,564 --> 00:02:12,098
Stephen, because you've been
on the winning side
52
00:02:12,132 --> 00:02:15,167
of the most team challenges,
you get to pick first.
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00:02:16,770 --> 00:02:19,739
This person is extremely strong
in the kitchen,
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00:02:19,773 --> 00:02:24,944
and most importantly, I've
worked with this person before.
55
00:02:24,978 --> 00:02:26,412
Mr. Nick Nappi.
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00:02:26,446 --> 00:02:27,713
Wow.
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00:02:27,748 --> 00:02:29,548
I feel good being
number one picked.
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00:02:29,583 --> 00:02:31,517
It's time that I'm
being recognized
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00:02:31,551 --> 00:02:34,553
as a threat
in this competition.
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00:02:34,588 --> 00:02:36,255
Derrick?
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00:02:36,290 --> 00:02:40,526
This person, without a doubt,
is first pick in my book.
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00:02:40,560 --> 00:02:42,828
Drum roll please.
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00:02:42,863 --> 00:02:43,829
Oh.
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00:02:43,864 --> 00:02:44,830
Katrina.
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00:02:44,865 --> 00:02:47,299
Katrina, wow.
Smart, Derrick.
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00:02:47,334 --> 00:02:48,968
Stephen, you pick
for both teams now.
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00:02:49,002 --> 00:02:50,770
This is kind of
a no-brainer here.
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00:02:50,804 --> 00:02:53,139
We're in a Japanese restaurant
that potentially has
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00:02:53,173 --> 00:02:55,941
some meat and fish in it,
right?
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00:02:57,611 --> 00:02:59,712
I'm gonna choose Claudia.
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00:02:59,746 --> 00:03:00,713
Claudia, welcome
to the Red Team.
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00:03:00,747 --> 00:03:01,981
Thank you.
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00:03:02,015 --> 00:03:03,916
Great, a vegetarian
on my team
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00:03:03,950 --> 00:03:06,652
in one of the most important
team challenges
75
00:03:06,687 --> 00:03:10,623
I will ever be in, but hey,
America loves the underdog.
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00:03:10,657 --> 00:03:13,326
This is the moment
where you prove to us
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00:03:13,360 --> 00:03:17,863
that you have what it takes
to win this competition.
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00:03:17,898 --> 00:03:19,365
- Are you ready?
Yes, Chef!
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00:03:19,399 --> 00:03:20,399
Let's go.
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00:03:24,671 --> 00:03:27,206
Allow me to introduce you
to the most amazing chef,
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00:03:27,240 --> 00:03:28,874
the executive chef
of this restaurant.
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00:03:28,909 --> 00:03:31,844
Chef Tachibe was
the first in the world
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00:03:31,878 --> 00:03:36,515
to create tuna tartare,
right here in this restaurant.
84
00:03:36,550 --> 00:03:38,050
Wow.
85
00:03:38,085 --> 00:03:40,419
We're getting a demo
from the executive chef
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00:03:40,454 --> 00:03:43,022
that invented
tuna tartare.
87
00:03:43,056 --> 00:03:46,759
Who hasn't had tuna tartare,
besides Hetal?
88
00:03:46,793 --> 00:03:49,862
For service tonight,
our six home cooks will make
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00:03:49,896 --> 00:03:54,533
two appetizers...
the world famous tuna tartare
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00:03:54,568 --> 00:03:58,671
and a wagyu beef risotto.
Then two entrees...
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00:03:58,705 --> 00:04:01,474
a seared venison loin
with a chestnut puree
92
00:04:01,508 --> 00:04:04,277
and mushrooms,
and a miso sea bass
93
00:04:04,311 --> 00:04:08,080
with Japanese eggplant,
bok choy, and a rice cake.
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00:04:08,115 --> 00:04:11,450
First dish up this evening
is the Chef's tuna tartare.
95
00:04:11,485 --> 00:04:12,618
Watch carefully, guys, yes?
96
00:04:15,455 --> 00:04:17,289
The tuna, guys,
is cut to order.
97
00:04:17,324 --> 00:04:18,791
But what's the most important
thing about the dice?
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00:04:18,825 --> 00:04:19,892
It's all the same,
uniform.
99
00:04:19,926 --> 00:04:21,761
All the same, exactly that.
Position.
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00:04:21,795 --> 00:04:24,297
These dishes,
they're complex
101
00:04:24,331 --> 00:04:26,832
but very simple
at the same time.
102
00:04:26,867 --> 00:04:29,402
Grilled bread and
a little slice of lemon.
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00:04:29,436 --> 00:04:31,137
Next, you're gonna make
the second appetizer,
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00:04:31,171 --> 00:04:33,039
the risotto
with wagyu beef.
105
00:04:39,813 --> 00:04:42,048
Watching the demo
from Chef Tachibe,
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00:04:42,082 --> 00:04:45,484
I am thinking,
"This is all about the timing."
107
00:04:45,519 --> 00:04:47,720
30 seconds before that risotto
is finished,
108
00:04:47,754 --> 00:04:49,956
communicate with whoever's
cooking the beef, "Beef on,"
109
00:04:49,990 --> 00:04:51,657
so the beef doesn't go on
until the last minute.
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00:04:51,692 --> 00:04:53,326
Lovely.
Beautiful.
111
00:04:53,360 --> 00:04:54,327
First main course,
sea bass, please, yeah?
112
00:04:54,361 --> 00:04:55,394
Yeah, sea bass.
113
00:04:57,564 --> 00:04:59,265
So, Chef, the secret is
not to get the pan too hot,
114
00:04:59,299 --> 00:05:00,966
otherwise it's
gonna get black.
115
00:05:01,001 --> 00:05:03,936
Watching the chef
is like watching a master.
116
00:05:06,239 --> 00:05:07,206
Beautiful.
117
00:05:07,240 --> 00:05:08,474
Okay, venison next.
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00:05:08,508 --> 00:05:10,710
It's got a crust of peppercorns
on there with salt.
119
00:05:12,245 --> 00:05:13,346
Okay?
120
00:05:13,380 --> 00:05:14,880
Ah. Ha ha.
121
00:05:14,915 --> 00:05:17,984
Every movement is
exact and precise.
122
00:05:18,018 --> 00:05:21,354
And now I gotta come
and walk in his footsteps?
123
00:05:21,388 --> 00:05:24,357
Oh, my God, this is
almost impossible.
124
00:05:24,391 --> 00:05:28,728
There is one final small piece
to this puzzle tonight.
125
00:05:28,762 --> 00:05:30,696
You've got an expediter
tonight.
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00:05:30,731 --> 00:05:32,164
This guy's done this
a few times.
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00:05:32,199 --> 00:05:34,800
Anybody got any guesses
who that is?
128
00:05:34,835 --> 00:05:35,901
You, Chef.
129
00:05:35,936 --> 00:05:37,203
Yeah, correct.
It's exactly that.
130
00:05:38,705 --> 00:05:40,806
Ramsay is expediting our food.
131
00:05:40,841 --> 00:05:42,775
He is the scariest man
in the entire world.
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00:05:42,809 --> 00:05:45,111
His blue eyes
sink into your soul
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00:05:45,145 --> 00:05:47,713
and you've got nothing left
when he starts yelling at you.
134
00:05:47,748 --> 00:05:50,583
I want the food going out
perfectly and on time.
135
00:05:50,617 --> 00:05:52,051
- Got me?
Yes, Chef.
136
00:05:52,085 --> 00:05:53,819
Good. The restaurant doors
will be open shortly.
137
00:05:53,854 --> 00:05:55,421
Let's go, guys.
138
00:05:57,891 --> 00:05:59,091
I think you on risotto.
139
00:05:59,126 --> 00:06:00,092
- Okay.
- Okay?
140
00:06:00,127 --> 00:06:01,160
- You want to do the tuna?
- Yeah.
141
00:06:01,194 --> 00:06:03,496
- I will cook the wagyu, okay?
- Okay.
142
00:06:03,530 --> 00:06:06,532
I'm a good communicator,
and winning team challenges
143
00:06:06,566 --> 00:06:08,701
comes down
to communication.
144
00:06:08,735 --> 00:06:09,835
All about communicating.
145
00:06:09,870 --> 00:06:11,070
All about communicating.
146
00:06:11,104 --> 00:06:13,039
I'm gonna take charge
of the rice
147
00:06:13,073 --> 00:06:16,175
and the mushroom saut�e.
I will sear the wagyu,
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00:06:16,209 --> 00:06:19,045
I will sear the meat, and then
I'm gonna do the crostini.
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00:06:19,079 --> 00:06:21,147
Stephen is going
through the tasks,
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00:06:21,181 --> 00:06:24,116
and the tasks that Claudia and I
have are very minimal.
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00:06:24,151 --> 00:06:25,251
I'm gonna be working here.
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00:06:25,285 --> 00:06:27,520
I'm gonna be accessing
this area primarily.
153
00:06:27,554 --> 00:06:28,854
I mean, that's just
the way he works,
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00:06:28,889 --> 00:06:32,058
but in this challenge,
if Stephen takes on too much,
155
00:06:32,092 --> 00:06:33,759
the team is gonna sink
real fast.
156
00:06:33,794 --> 00:06:34,760
All right?
157
00:06:37,798 --> 00:06:40,599
The doors to Chaya restaurant
are now open...
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00:06:40,634 --> 00:06:43,736
Good evening. Yeah, welcome.
Please go ahead on in.
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00:06:43,770 --> 00:06:46,272
And its prestigious reputation
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00:06:46,306 --> 00:06:49,442
is now in the hands
of our six home cooks.
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00:06:49,476 --> 00:06:50,743
You don't have a ton
of tuna, okay?
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00:06:50,777 --> 00:06:51,944
- Got it.
- You're dicing to order,
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00:06:51,979 --> 00:06:53,012
one per order.
164
00:06:53,046 --> 00:06:54,013
Let's go, guys.
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00:06:54,047 --> 00:06:55,581
All right,
first two orders.
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00:06:55,616 --> 00:06:56,949
Thank you.
Right, Blue Team,
167
00:06:56,983 --> 00:06:57,984
two covers,
two tuna,
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00:06:58,018 --> 00:06:59,418
entree...one sea bass,
one venison.
169
00:06:59,453 --> 00:07:00,419
- Heard.
- Two tuna.
170
00:07:00,454 --> 00:07:01,687
- Heard?
- Heard!
171
00:07:01,722 --> 00:07:03,189
Red Team, on order,
two covers, table 22,
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00:07:03,223 --> 00:07:05,725
one tuna, one beef, entree...
one sea bass, one venison.
173
00:07:05,759 --> 00:07:08,194
Yes, Chef.
- Let's go, guys, please?
174
00:07:08,228 --> 00:07:10,162
Come on, Stephen, you got it?
175
00:07:10,197 --> 00:07:11,263
How long for that risotto?
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00:07:11,298 --> 00:07:12,298
They're waiting
on two risottos, yeah?
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00:07:12,332 --> 00:07:13,299
Yeah, I got it, I got it,
you do the tuna.
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00:07:13,333 --> 00:07:15,134
Three tuna, one risotto.
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00:07:15,168 --> 00:07:17,737
I'm doing the risotto
and I'm doing the beef
180
00:07:17,771 --> 00:07:19,138
and I'm doing
the crostini,
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00:07:19,172 --> 00:07:22,608
and I'm starting to realize
that I can't do it all.
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00:07:22,643 --> 00:07:24,477
Ah, ha ha!
Come on.
183
00:07:24,511 --> 00:07:26,345
I got one minute
on that other risotto.
184
00:07:26,380 --> 00:07:29,315
I cannot do this bread
and risotto, I'm sorry.
185
00:07:29,349 --> 00:07:31,050
I got 'em, I got 'em,
I got 'em, I got 'em.
186
00:07:31,084 --> 00:07:32,985
Three tuna, one risotto followed
by two tuna, two risotto.
187
00:07:33,020 --> 00:07:34,754
That is it!
188
00:07:34,788 --> 00:07:37,590
I've never worked in a more
chaotic or confusing environment
189
00:07:37,624 --> 00:07:41,727
in my entire life,
but my first marriage was close.
190
00:07:41,762 --> 00:07:43,162
While Stephen's Red Team
191
00:07:43,196 --> 00:07:45,297
struggles to find
some kind of balance...
192
00:07:45,332 --> 00:07:47,266
Come on, guys, please.
Come on, please, Nick.
193
00:07:47,301 --> 00:07:49,101
Yes, Chef!
- Heard!
194
00:07:49,136 --> 00:07:53,172
More and more customers continue
to flood the restaurant,
195
00:07:53,206 --> 00:07:56,742
and Derrick's Blue Team is
starting to feel the pressure.
196
00:07:56,777 --> 00:07:57,977
Blue Team?
- Yes, Chef?
197
00:07:58,011 --> 00:08:00,279
It is absolutely silent.
198
00:08:00,314 --> 00:08:01,280
It's getting full, Chef.
199
00:08:01,315 --> 00:08:02,615
Thank you.
200
00:08:02,649 --> 00:08:04,483
I got one risotto in the window
going stone cold, Blue Team.
201
00:08:04,518 --> 00:08:05,951
Hurry up, Hetal.
202
00:08:05,986 --> 00:08:07,253
And where's the tuna?
- We're waiting on you.
203
00:08:07,287 --> 00:08:08,254
I need bread.
204
00:08:08,288 --> 00:08:10,256
Hetal just does not get it.
205
00:08:10,290 --> 00:08:11,390
That's what I need,
I'm waiting on bread.
206
00:08:11,425 --> 00:08:12,625
Okay, it's coming. What...
207
00:08:12,659 --> 00:08:13,893
Then tell us what you need.
208
00:08:13,927 --> 00:08:15,127
You gotta tell me
when you're low on bread.
209
00:08:15,162 --> 00:08:16,529
Oh, my God.
210
00:08:16,563 --> 00:08:18,364
There's no timing
and there's no communication.
211
00:08:18,398 --> 00:08:19,832
Blue Team, speed up.
212
00:08:19,866 --> 00:08:21,767
Two risotto, one tuna.
I'm dying now.
213
00:08:21,802 --> 00:08:22,802
Yes.
Heard.
214
00:08:22,836 --> 00:08:24,737
Earth to Hetal!
215
00:08:24,771 --> 00:08:26,172
Why aren't you
answering me?
216
00:08:26,206 --> 00:08:28,140
I'm sorry.
I'm...
217
00:08:28,175 --> 00:08:30,109
When you have a voice,
things happen.
218
00:08:30,143 --> 00:08:32,078
But you can't just sit there
and clam up.
219
00:08:32,112 --> 00:08:34,146
- Open up!
- Yes, Chef.
220
00:08:34,181 --> 00:08:35,481
I'm not used to people
yelling at me.
221
00:08:35,515 --> 00:08:37,483
Yes, I grew up
in Jersey.
222
00:08:37,517 --> 00:08:39,385
Am I used to people like Ramsay
yelling at me?
223
00:08:39,419 --> 00:08:40,786
No, not really.
224
00:08:40,821 --> 00:08:41,787
What are you doing?
225
00:08:41,822 --> 00:08:42,822
I need...I...
yes, Chef.
226
00:08:42,856 --> 00:08:43,823
Criss-crossing
over each other.
227
00:08:43,857 --> 00:08:44,857
I know,
this is a mess.
228
00:08:44,891 --> 00:08:46,225
- I'm trying to help you.
- Okay.
229
00:08:46,259 --> 00:08:47,359
You're right,
it is a mess!
230
00:08:47,394 --> 00:08:50,496
We are in a pressure cooker
times thousands.
231
00:08:50,530 --> 00:08:52,031
I need...we're behind
on risotto.
232
00:08:52,065 --> 00:08:53,132
We're behind.
233
00:08:53,166 --> 00:08:54,433
I should do more risotto.
234
00:08:54,468 --> 00:08:56,070
Embarrassing.
235
00:09:01,091 --> 00:09:03,423
The MasterChef
top six home cooks have
236
00:09:03,458 --> 00:09:07,903
taken over the world-renowned
Japanese fusion restaurant Chaya
237
00:09:07,983 --> 00:09:09,830
in downtown Los Angeles.
238
00:09:09,910 --> 00:09:11,860
- Blue Team?
- Yes, Chef?
239
00:09:11,940 --> 00:09:14,606
Three tuna, one risotto
I am dying for.
240
00:09:14,686 --> 00:09:16,420
I got a beef coming
urgently.
241
00:09:16,454 --> 00:09:18,822
Chef, may you tell me how many
risottos are in the window?
242
00:09:18,856 --> 00:09:20,824
Yeah, about 27
I'm waiting on.
243
00:09:20,859 --> 00:09:24,695
While Derrick and the Blue Team
struggle with the appetizers...
244
00:09:24,729 --> 00:09:28,031
I can't get this bread to cook!
Hold on!
245
00:09:29,648 --> 00:09:32,616
The guests are growing
increasingly frustrated.
246
00:09:32,651 --> 00:09:35,753
I apologize for the wait.
I will go back to the kitchen
247
00:09:35,787 --> 00:09:37,721
and check on it,
because I know it's been a while
248
00:09:37,756 --> 00:09:39,023
and you must be hungry.
249
00:09:39,057 --> 00:09:40,925
We've been waiting
for the Blue Team's appetizers
250
00:09:40,959 --> 00:09:43,894
for about an hour.
Getting pretty hungry.
251
00:09:43,929 --> 00:09:45,863
Blue Team,
there's nothing come out!
252
00:09:45,897 --> 00:09:47,131
We gotta plate these now.
253
00:09:47,165 --> 00:09:49,533
Here, plating.
But I don't have three orders!
254
00:09:49,568 --> 00:09:52,036
Yeah, you do!
It's in here. What...
255
00:09:52,070 --> 00:09:53,537
No, I don't have
three orders of beef.
256
00:09:53,572 --> 00:09:55,806
What's going on?
Are we backed up here, or...
257
00:09:55,841 --> 00:09:57,741
- Hey, guys? Hey, hey.
- The dining room is full.
258
00:09:57,776 --> 00:10:00,111
Blue Team, you three, come here!
Come here!
259
00:10:00,145 --> 00:10:01,245
- Okay.
- Yes, Chef.
260
00:10:01,279 --> 00:10:02,813
We're getting there, okay?
My apologies.
261
00:10:02,848 --> 00:10:03,814
- Okay.
- You're not even
262
00:10:03,849 --> 00:10:05,182
- talking to one another.
- Yes.
263
00:10:05,217 --> 00:10:07,084
You're not even in sync,
and the right arm doesn't know
264
00:10:07,119 --> 00:10:09,253
what the left arm's doing,
and we got no idea.
265
00:10:09,287 --> 00:10:10,654
- Yes, Chef.
- And we're falling behind,
266
00:10:10,689 --> 00:10:12,590
and customers are
getting pissed off!
267
00:10:12,624 --> 00:10:14,392
Okay.
- Communicate, please!
268
00:10:14,426 --> 00:10:16,093
- Regroup, right now, listen.
Okay.
269
00:10:16,127 --> 00:10:18,762
You have two tuna working, okay?
As soon as that is going,
270
00:10:18,797 --> 00:10:20,998
you need to tell me
how long on the next order.
271
00:10:21,032 --> 00:10:24,401
Every time, communicate to her.
She's got risotto all day.
272
00:10:24,436 --> 00:10:27,071
While Derrick rallies
thBlue Team,
273
00:10:27,105 --> 00:10:31,442
The Red Team are losing focus
on Chaya's most famous dish.
274
00:10:31,476 --> 00:10:34,011
Two tuna up.
Where's my risotto?
275
00:10:34,045 --> 00:10:36,714
Are you serious?
Hey, Red Team,
276
00:10:36,748 --> 00:10:37,982
what is wrong
with that tuna?
277
00:10:38,016 --> 00:10:39,550
It's too mayonnaise-y.
278
00:10:39,584 --> 00:10:41,919
Look at it.
Claudia, you didn't taste it.
279
00:10:41,953 --> 00:10:45,322
It's like [bleep] cat food,
drenched in mayonnaise.
280
00:10:45,357 --> 00:10:46,323
Yes, Chef.
281
00:10:46,358 --> 00:10:49,593
This place created
tuna tartare,
282
00:10:49,628 --> 00:10:53,297
and you just [bleep] it.
283
00:10:53,331 --> 00:10:54,799
Come on!
284
00:10:54,833 --> 00:10:57,101
All I know at this point is,
I just need
285
00:10:57,135 --> 00:11:00,437
to not let this shake me,
so I'm gonna take it upon myself
286
00:11:00,472 --> 00:11:02,540
to make sure that we
correct these mistakes
287
00:11:02,574 --> 00:11:03,808
and that they don't
happen again.
288
00:11:03,842 --> 00:11:05,810
Two tunas up, three risottos
in 30 seconds, Chef.
289
00:11:05,844 --> 00:11:07,611
Very nice.
Service, please, pick up.
290
00:11:07,646 --> 00:11:09,046
Thank you, Chef.
291
00:11:09,081 --> 00:11:11,682
As Claudia gets
the Red Team back on track,
292
00:11:11,716 --> 00:11:14,552
the Blue Team have finally
found their groove
293
00:11:14,586 --> 00:11:17,455
and are beginning to get
their appetizers out.
294
00:11:17,489 --> 00:11:18,556
What do you need?
What do you need?
295
00:11:18,590 --> 00:11:20,157
Okay, is your...
is that tuna ready?
296
00:11:20,192 --> 00:11:21,525
- Yes, the tuna's ready.
- Get this tuna plated.
297
00:11:21,560 --> 00:11:23,294
I need six pieces of bread
from you.
298
00:11:23,328 --> 00:11:24,929
Finally, Hetal,
you got a voice.
299
00:11:24,963 --> 00:11:27,231
Yes, Chef.
You have two tuna ready.
300
00:11:27,265 --> 00:11:28,799
Nice, beautiful.
301
00:11:28,834 --> 00:11:29,800
Thank you.
302
00:11:29,835 --> 00:11:31,502
Two risotto,
table 43, go.
303
00:11:31,536 --> 00:11:33,504
Follow me with the beef.
Put the beef on there.
304
00:11:33,538 --> 00:11:35,005
30 seconds on beef.
305
00:11:35,040 --> 00:11:37,875
Beautiful, beautiful,
beautiful, beautiful, let's go.
306
00:11:37,909 --> 00:11:41,011
With both teams now
starting to catch up,
307
00:11:41,046 --> 00:11:43,147
Christina checks in
with the guests.
308
00:11:43,181 --> 00:11:45,549
How are you finding
the Red Team's tuna tartare?
309
00:11:45,584 --> 00:11:48,686
I'm really impressed, actually.
It's really delicious.
310
00:11:48,720 --> 00:11:51,188
It's decadent.
I'm very happy with it.
311
00:11:51,223 --> 00:11:56,527
I got the Red Team's wagyu steak
and it is insanely good.
312
00:11:56,561 --> 00:11:59,697
It is literally one of the best
things I've ever tasted.
313
00:11:59,731 --> 00:12:02,600
So you're enjoying appetizers
from the Blue Team.
314
00:12:02,634 --> 00:12:04,301
Fair to say
that you're impressed,
315
00:12:04,336 --> 00:12:06,003
enjoying everything
that you've had?
316
00:12:06,037 --> 00:12:07,972
- Yeah, yes.
- All right, I love that.
317
00:12:09,307 --> 00:12:10,908
While customers are full
of praise
318
00:12:10,942 --> 00:12:13,944
for both team's appetizers,
back in the kitchen,
319
00:12:13,979 --> 00:12:17,715
it's on to the toughest dishes
of the night, the entr�es.
320
00:12:17,749 --> 00:12:20,417
Two sea bass, two venison,
two sea bass, two venison,
321
00:12:20,452 --> 00:12:21,418
three sea bass, one venison.
- That's right.
322
00:12:21,453 --> 00:12:22,987
Thank you, Derrick,
let's go.
323
00:12:23,021 --> 00:12:24,855
And while the Blue Team
are off to a flying start...
324
00:12:24,890 --> 00:12:26,690
Beautiful.
- Thank you, Chef.
325
00:12:26,725 --> 00:12:28,259
Service, please.
326
00:12:28,293 --> 00:12:30,528
The Red Team are unable to grasp
the difference in timing
327
00:12:30,562 --> 00:12:32,596
between the venison
and the sea bass.
328
00:12:32,631 --> 00:12:34,465
Three sea bass,
one venison.
329
00:12:34,499 --> 00:12:36,200
Three sea bass, one venison.
330
00:12:36,234 --> 00:12:37,201
- Yes, Chef.
Heard?
331
00:12:37,235 --> 00:12:38,536
- Yes, heard!
- Yes, Chef.
332
00:12:38,570 --> 00:12:40,938
Ramsay keeps barking,
"Three sea bass, one venison."
333
00:12:40,972 --> 00:12:42,306
Three sea bass,
one venison.
334
00:12:42,340 --> 00:12:43,574
"Three sea bass,
one venison."
335
00:12:43,608 --> 00:12:44,708
Three sea bass,
one venison.
336
00:12:44,743 --> 00:12:45,709
Three bass, one venison.
337
00:12:45,744 --> 00:12:46,710
Three bass, one venison.
338
00:12:46,745 --> 00:12:47,745
They're coming up.
339
00:12:47,779 --> 00:12:49,213
Come on, Nick,
three sea bass, one venison.
340
00:12:49,247 --> 00:12:50,548
I've said it four times.
341
00:12:50,582 --> 00:12:52,383
Three sea bass, one ven...
yes, Chef.
342
00:12:52,417 --> 00:12:54,785
We can't get the sea bass,
we can't get the venison.
343
00:12:54,820 --> 00:12:56,587
This is taking forever.
344
00:12:56,621 --> 00:12:57,855
Red Team,
how long, please?
345
00:12:57,889 --> 00:12:59,390
Uh, we're about maybe one...
346
00:12:59,424 --> 00:13:00,424
Just give me a time!
347
00:13:00,459 --> 00:13:01,525
Two minutes out, Chef.
348
00:13:01,560 --> 00:13:03,160
I don't want "maybe, it be,
can I, maybe."
349
00:13:03,195 --> 00:13:04,295
Just give me a [bleep] time!
350
00:13:04,329 --> 00:13:05,563
Two minutes, Chef!
351
00:13:05,597 --> 00:13:08,165
The sea bass takes,
like, 4 minutes to cook,
352
00:13:08,200 --> 00:13:10,401
the venison takes,
like, 12 minutes to cook.
353
00:13:10,435 --> 00:13:13,804
The timing on it is critical,
and these first few sea bass,
354
00:13:13,839 --> 00:13:15,473
I'm just cooking them too much.
355
00:13:15,507 --> 00:13:16,474
Ah!
356
00:13:16,508 --> 00:13:17,608
Come on, guys!
357
00:13:17,642 --> 00:13:19,076
Ah-ha!
358
00:13:19,111 --> 00:13:21,946
How long on my sea bass, guys?
My app plate's getting cold.
359
00:13:21,980 --> 00:13:23,314
I know, I know.
360
00:13:23,348 --> 00:13:25,516
- Three bass, one venison!
- Yes, Chef.
361
00:13:25,550 --> 00:13:27,518
- It's a four top!
- Yes, Chef.
362
00:13:27,552 --> 00:13:28,819
Right now,
we might be responsible
363
00:13:28,854 --> 00:13:30,054
for Gordon Ramsay's death.
364
00:13:30,088 --> 00:13:31,522
He looks like he's gonna have
a heart attack.
365
00:13:31,556 --> 00:13:33,057
Talk to me!
366
00:13:33,091 --> 00:13:36,293
But before he goes, he's gonna
kill the three of us first.
367
00:13:36,328 --> 00:13:38,796
All I want is three bass,
one venison!
368
00:13:38,830 --> 00:13:40,564
Come on!
369
00:13:43,001 --> 00:13:43,979
Come on, guys!
370
00:13:44,059 --> 00:13:46,151
All I want is three bass,
one venison!
371
00:13:46,231 --> 00:13:47,294
Yes, Chef.
372
00:13:47,374 --> 00:13:50,156
Entr�e service is underway
at the world-renowned
373
00:13:50,190 --> 00:13:54,460
Japanese fusion restaurant Chaya
in downtown Los Angeles.
374
00:13:54,495 --> 00:13:56,662
- Venison ready.
- Thank you.
375
00:13:56,697 --> 00:13:59,765
While the Blue Team is getting
entr�es out effectively,
376
00:13:59,800 --> 00:14:03,102
the Red Team is stuck
on an order for one table.
377
00:14:03,137 --> 00:14:05,471
Nick, pass me
that leaf up.
378
00:14:09,710 --> 00:14:10,676
Red Team!
379
00:14:10,711 --> 00:14:11,911
Yes, Chef.
380
00:14:11,945 --> 00:14:15,848
It's overcooked and
looks like a [bleep] dog chew.
381
00:14:15,883 --> 00:14:17,817
And look at the board there.
382
00:14:17,851 --> 00:14:19,952
There's, like, half a deer
on your board,
383
00:14:19,987 --> 00:14:21,687
and you want me to serve
this [bleep]?
384
00:14:21,722 --> 00:14:23,523
Tighten up a little bit
and focus!
385
00:14:23,557 --> 00:14:25,391
All right.
Yes, Chef.
386
00:14:25,425 --> 00:14:28,528
While Stephen tries to get
his Red Team back on track,
387
00:14:28,562 --> 00:14:31,898
on the Blue Team, Katrina is
struggling on the fish station.
388
00:14:31,932 --> 00:14:35,034
I say we just serve it.
I don't know what to do.
389
00:14:35,068 --> 00:14:36,035
What's the matter?
390
00:14:36,070 --> 00:14:37,036
- This is...
- She...
391
00:14:37,070 --> 00:14:38,037
Show me, show me.
392
00:14:38,072 --> 00:14:39,272
Is that...is that...
393
00:14:39,306 --> 00:14:40,273
- Yeah, that is black.
It's burnt, yes.
394
00:14:40,307 --> 00:14:41,974
That is burnt,
that is black.
395
00:14:42,009 --> 00:14:44,143
Behind!
I'll start anew.
396
00:14:44,178 --> 00:14:46,145
Who put that
on the plate?
397
00:14:46,180 --> 00:14:47,180
I did.
398
00:14:47,214 --> 00:14:48,314
This is crazy.
399
00:14:48,348 --> 00:14:50,650
Pass me that next one.
400
00:14:50,684 --> 00:14:52,585
I been cooking fish
since I was a kid.
401
00:14:52,619 --> 00:14:54,821
Oh, my God.
402
00:14:54,855 --> 00:14:56,222
What the [bleep]
am I doing?
403
00:14:56,256 --> 00:14:58,458
[bleep]!
Why do this?
404
00:14:59,593 --> 00:15:01,661
It's like you're
sabotaging the team.
405
00:15:01,695 --> 00:15:02,795
I'm sorry.
406
00:15:02,830 --> 00:15:04,464
Graham, could you help
the Blue Team out, please?
407
00:15:04,498 --> 00:15:06,999
There's zero room for error
at this point,
408
00:15:07,034 --> 00:15:09,669
because we're in the middle
of dinner service,
409
00:15:09,703 --> 00:15:12,004
and burnt fish?
410
00:15:12,039 --> 00:15:14,207
That could sink our ship
right now.
411
00:15:14,241 --> 00:15:17,376
Perfect, flip 'em.
There you go. Great.
412
00:15:17,411 --> 00:15:18,378
They're not burning,
they look great.
413
00:15:18,412 --> 00:15:19,378
Good.
414
00:15:19,413 --> 00:15:21,614
Two sea bass ready.
415
00:15:21,648 --> 00:15:23,483
Thank you. Finally.
416
00:15:25,652 --> 00:15:27,920
Had the Blue Team's venison.
The chestnut puree
417
00:15:27,955 --> 00:15:30,723
was fantastic, it was on point.
The flavors were all there.
418
00:15:30,757 --> 00:15:32,325
Nicely cooked, that venison,
Derrick.
419
00:15:32,359 --> 00:15:33,493
Thank you, Chef.
420
00:15:33,527 --> 00:15:35,695
I ordered the sea bass
from the Blue Team,
421
00:15:35,729 --> 00:15:37,697
and it was absolutely
amazing.
422
00:15:37,731 --> 00:15:40,266
How are you enjoying
the Red Team's sea bass?
423
00:15:41,602 --> 00:15:42,635
Oh, no.
424
00:15:48,008 --> 00:15:48,975
Red Team.
425
00:15:49,009 --> 00:15:50,643
- Yes, Chef?
- Less oil!
426
00:15:50,677 --> 00:15:51,978
Thank you.
Yes, Chef.
427
00:15:52,012 --> 00:15:53,045
Come on.
428
00:15:53,080 --> 00:15:54,747
- Hi.
- So, how did the Red Team do
429
00:15:54,781 --> 00:15:55,748
with the venison?
430
00:15:55,782 --> 00:15:56,949
It's delicious.
431
00:15:56,984 --> 00:15:57,950
Yes!
432
00:15:57,985 --> 00:15:59,385
It's so good.
433
00:15:59,419 --> 00:16:00,987
Red Team, last table.
434
00:16:01,021 --> 00:16:02,889
Let's go, let's go.
Right now, Chef,
435
00:16:02,923 --> 00:16:04,056
two sea bass,
two venison.
436
00:16:04,091 --> 00:16:05,057
Two venison.
437
00:16:05,092 --> 00:16:06,826
522, please.
438
00:16:06,860 --> 00:16:09,462
Red Team,
turn off, clear it out.
439
00:16:09,496 --> 00:16:11,097
Off you go.
440
00:16:11,131 --> 00:16:13,299
We finished service
well before the Blue Team,
441
00:16:13,333 --> 00:16:16,335
but at this point,
it's really anyone's game.
442
00:16:16,370 --> 00:16:20,306
If our plates didn't deliver and
those clients gave bad reviews,
443
00:16:20,340 --> 00:16:22,108
we're gonna be
in big trouble.
444
00:16:22,142 --> 00:16:24,277
While the Red Team cools down,
445
00:16:24,311 --> 00:16:26,579
back on the line,
the Blue Team struggles
446
00:16:26,613 --> 00:16:28,581
with their last
remaining tables.
447
00:16:28,615 --> 00:16:30,082
- Coming out, I know.
- They're about to leave.
448
00:16:30,117 --> 00:16:31,084
I know, they're coming
right now.
449
00:16:31,118 --> 00:16:32,118
These people were waiting
an hour.
450
00:16:32,152 --> 00:16:33,419
Come on, Derrick, get tough.
451
00:16:33,454 --> 00:16:35,955
Derrick definitely isn't
stepping up as a leader.
452
00:16:35,989 --> 00:16:38,458
Hurry up, Derrick.
Get 'em sliced.
453
00:16:38,492 --> 00:16:40,326
No one's trying to take charge
at this point.
454
00:16:40,360 --> 00:16:42,829
Everyone just kind of has
their head down and is working.
455
00:16:42,863 --> 00:16:44,831
It's the sea bass
at 22 and 43.
456
00:16:44,865 --> 00:16:46,299
Come on, guys.
- Yes, Chef.
457
00:16:46,333 --> 00:16:48,034
Four venison,
last table, let's go.
458
00:16:48,068 --> 00:16:49,368
It's coming right now,
Christina.
459
00:16:49,403 --> 00:16:50,670
Please, please, please!
460
00:16:50,704 --> 00:16:53,473
I would rather serve the venison
with no garnish
461
00:16:53,507 --> 00:16:56,142
than keep them waiting
till midnight,
462
00:16:56,176 --> 00:16:58,544
'cause then we'll be going
to the breakfast menu.
463
00:16:58,579 --> 00:16:59,812
Here you are, Chef.
464
00:16:59,847 --> 00:17:01,347
Table 51, sir, let's go.
465
00:17:01,381 --> 00:17:02,348
51.
466
00:17:02,382 --> 00:17:03,616
That's if they're
still here.
467
00:17:11,813 --> 00:17:14,247
So, where was
the communication?
468
00:17:14,282 --> 00:17:16,550
At the beginning of entr�es,
we were...
469
00:17:16,584 --> 00:17:18,585
I felt like we were on our way,
and then...
470
00:17:18,619 --> 00:17:21,388
And then I burnt the fish,
and then I burnt more fish.
471
00:17:21,422 --> 00:17:24,524
You can't let one little mistake
back you up.
472
00:17:24,559 --> 00:17:25,759
Okay.
473
00:17:25,793 --> 00:17:29,029
Every kitchen in the country
has got mistakes tonight.
474
00:17:29,063 --> 00:17:31,264
I'm disappointed
in myself,
475
00:17:31,299 --> 00:17:34,868
and if we lose,
it's my own fault.
476
00:17:34,902 --> 00:17:37,237
We burnt some fish, okay?
477
00:17:37,271 --> 00:17:39,106
But we didn't
send it out.
478
00:17:39,140 --> 00:17:42,209
Tonight's challenge will be
determined by the judges,
479
00:17:42,243 --> 00:17:44,911
based on both team performance
in the kitchen
480
00:17:44,946 --> 00:17:47,447
and the reviews
left by guests.
481
00:17:47,482 --> 00:17:49,416
I don't want to go into this
pressure test, you guys.
482
00:17:49,450 --> 00:17:51,251
I've been in three already.
483
00:17:51,285 --> 00:17:52,819
We all worked on it
as hard as we could.
484
00:17:52,854 --> 00:17:55,122
That's all we can do,
and now we just wait.
485
00:17:55,156 --> 00:17:57,758
My only worry is that...
did we go too fast,
486
00:17:57,792 --> 00:18:00,060
or are our plates as pretty
as we could have made them,
487
00:18:00,094 --> 00:18:02,996
was the quality of our dishes
where we thought it was,
488
00:18:03,030 --> 00:18:06,400
and is this service gonna
get me to the top five?
489
00:18:06,434 --> 00:18:08,368
One, two, three,
four, five, six.
490
00:18:08,403 --> 00:18:10,971
I count six home cooks
still standing.
491
00:18:11,005 --> 00:18:13,273
You made it through
in a professional service,
492
00:18:13,307 --> 00:18:16,576
and that's something you should
very much be proud of.
493
00:18:16,611 --> 00:18:20,547
Listen, despite some pretty big
hiccups from both teams,
494
00:18:20,581 --> 00:18:23,183
you bounced back
and you survived.
495
00:18:23,217 --> 00:18:25,085
Now do us a favor.
496
00:18:25,119 --> 00:18:26,286
Have a drink...
497
00:18:27,321 --> 00:18:28,655
And relax.
498
00:18:28,690 --> 00:18:30,724
We've got some
serious thinking to do,
499
00:18:30,758 --> 00:18:34,194
because it's too close to call,
and we need to sleep on it.
500
00:18:34,228 --> 00:18:35,462
Well done.
501
00:18:35,496 --> 00:18:36,530
- Good night.
Thank you, Chef.
502
00:18:36,564 --> 00:18:37,864
- Good job, guys.
- Okay.
503
00:18:50,378 --> 00:18:52,112
Come on down, guys.
504
00:18:52,146 --> 00:18:54,848
We did our best.
We came together.
505
00:18:54,882 --> 00:18:58,051
We had a lot of mistakes,
which concerns me,
506
00:18:58,086 --> 00:19:01,722
but I think we did
enough to win.
507
00:19:01,756 --> 00:19:04,157
We all agree that our
communication was poor
508
00:19:04,192 --> 00:19:07,928
and that our timing was off,
but I know there is hope
509
00:19:07,962 --> 00:19:12,833
that our food was just this much
better than the Red Team.
510
00:19:12,867 --> 00:19:14,835
Welcome back to the MasterChef
kitchen.
511
00:19:14,869 --> 00:19:18,138
Last night was
really challenging.
512
00:19:18,172 --> 00:19:20,507
For the very first time,
you all faced the fire
513
00:19:20,541 --> 00:19:23,710
of working in a truly
professional kitchen.
514
00:19:23,744 --> 00:19:27,180
Red Team, you started
somewhat chaotic,
515
00:19:27,215 --> 00:19:32,386
but as you calmed down, you
started actually cooking better.
516
00:19:32,420 --> 00:19:35,856
Blue Team, at the end
of service, you froze
517
00:19:35,890 --> 00:19:37,724
like deer in the headlights.
518
00:19:37,759 --> 00:19:42,929
However, really positive
feedback across the board.
519
00:19:42,964 --> 00:19:46,633
The winning team...
the team that will be
520
00:19:46,667 --> 00:19:49,202
catapulted
to the top five
521
00:19:49,237 --> 00:19:53,740
of the biggest cooking
competition in the country...
522
00:19:53,775 --> 00:19:55,490
congratulations...
523
00:20:02,045 --> 00:20:06,686
The team that will be safe
up on the balcony,
524
00:20:06,849 --> 00:20:10,318
congratulations...
525
00:20:10,352 --> 00:20:11,319
Red Team.
526
00:20:11,353 --> 00:20:13,788
- Oh.
- Yes!
527
00:20:13,822 --> 00:20:15,022
Phew.
528
00:20:15,057 --> 00:20:17,358
I got my butt kicked last night.
529
00:20:17,392 --> 00:20:20,128
Oddly enough,
I've never felt more alive.
530
00:20:20,162 --> 00:20:22,530
Red Team, please head up
to the balcony.
531
00:20:22,564 --> 00:20:23,965
Thank you.
532
00:20:23,999 --> 00:20:25,399
This is a dream
that is coming true,
533
00:20:25,434 --> 00:20:30,438
and it all starts with stepping
up on the balcony, top five.
534
00:20:30,472 --> 00:20:33,374
Blue Team, you of course
will be needing these.
535
00:20:35,577 --> 00:20:37,645
Bring it on.
I'll wear this black apron
536
00:20:37,679 --> 00:20:40,148
all the way to the end, 'cause
it's pretty rock and roll.
537
00:20:40,182 --> 00:20:43,151
I like the black apron, and
that's where I send people home.
538
00:20:45,621 --> 00:20:47,722
There are three of you
standing in front of us,
539
00:20:47,756 --> 00:20:50,892
and three of us judges
up here, and each of you
540
00:20:50,926 --> 00:20:54,362
are going to have to make
one of our favorite dishes.
541
00:20:55,898 --> 00:20:58,833
But not just any type of dish,
a dish that's guaranteed
542
00:20:58,867 --> 00:21:01,135
to measure any good
home cook,
543
00:21:01,170 --> 00:21:03,604
and it can also measure
any great chef.
544
00:21:06,442 --> 00:21:09,410
I'm talking about pasta.
545
00:21:09,445 --> 00:21:11,312
Manicotti...
546
00:21:11,346 --> 00:21:16,083
with a ricotta/spinach filling,
smothered in tomato sauce,
547
00:21:16,118 --> 00:21:18,953
a perfect homey dish,
548
00:21:18,987 --> 00:21:22,290
but it has so many
complex elements to it.
549
00:21:24,193 --> 00:21:27,195
Man, I like manicotti.
550
00:21:28,764 --> 00:21:31,766
But it's not my favorite.
551
00:21:31,800 --> 00:21:36,571
Mine has a bit more color.
I'm talking about...
552
00:21:36,605 --> 00:21:39,774
homemade beautiful
squid ink-striped farfalle...
553
00:21:40,909 --> 00:21:42,443
Oh, my God, dude.
554
00:21:42,478 --> 00:21:45,913
Tossed with a simple
fruits de mer sauce.
555
00:21:45,948 --> 00:21:49,517
This dish is a masterpiece, and
it requires a tremendous amount
556
00:21:49,551 --> 00:21:52,019
of culinary artistry
to do it justice.
557
00:21:54,490 --> 00:21:57,258
Two great pasta dishes,
but obviously...
558
00:21:57,292 --> 00:21:58,559
Not your favorite.
559
00:21:58,594 --> 00:22:00,495
None of these are my favorite.
Thank you, Derrick.
560
00:22:00,529 --> 00:22:01,896
Took the words
right out of my mouth.
561
00:22:03,499 --> 00:22:07,068
Mine's a little bit more...
bit more daring.
562
00:22:07,102 --> 00:22:09,904
A stunning
egg yolk ravioli
563
00:22:09,938 --> 00:22:12,306
in a delicious
sage brown butter sauce.
564
00:22:13,709 --> 00:22:18,146
A single egg yolk nestled
in a perfect pasta pocket.
565
00:22:18,180 --> 00:22:21,749
To my mind, pasta doesn't get
any more challenging than this.
566
00:22:24,353 --> 00:22:28,523
Tonight, we want an exact
replication of each dish.
567
00:22:28,557 --> 00:22:30,892
Three complex,
challenging dishes,
568
00:22:30,926 --> 00:22:34,762
all to be completed
in just one hour.
569
00:22:34,796 --> 00:22:37,832
- What?
- What?
570
00:22:37,866 --> 00:22:39,233
Wow.
571
00:22:39,268 --> 00:22:43,671
All three of you,
please head to your stations.
572
00:22:43,705 --> 00:22:46,174
Let me be the first Italian
to tell you that making
573
00:22:46,208 --> 00:22:50,344
these three pasta dishes
perfectly in 60 minutes,
574
00:22:50,379 --> 00:22:52,213
it ain't possible.
575
00:22:52,247 --> 00:22:55,550
On your stations, you're gonna
find everything that you need
576
00:22:55,584 --> 00:22:58,786
to make us those incredible
pasta dishes.
577
00:22:58,821 --> 00:23:01,289
When time is called,
all three of your dishes
578
00:23:01,323 --> 00:23:05,159
have to be down here
on the station in front of us.
579
00:23:05,194 --> 00:23:09,630
Your 60 minutes starts...
580
00:23:09,665 --> 00:23:11,632
now.
Let's go.
581
00:23:17,139 --> 00:23:19,507
Even for a professional chef
tonight in our kitchens,
582
00:23:19,541 --> 00:23:21,075
you would struggle
to do this.
583
00:23:21,110 --> 00:23:22,276
Let's break down
all three dishes.
584
00:23:22,311 --> 00:23:23,377
Christina, your manicotti.
585
00:23:23,412 --> 00:23:24,545
Well, first of all,
if you're making
586
00:23:24,580 --> 00:23:26,214
three different pastas
fresh from scratch,
587
00:23:26,248 --> 00:23:27,915
you have to make the pasta
first, right?
588
00:23:27,950 --> 00:23:29,183
Yes, mm-hmm.
From there,
589
00:23:29,218 --> 00:23:31,686
gotta make that really delicious
spinach/ricotta filling.
590
00:23:31,720 --> 00:23:34,121
A little saut�ed garlic,
bind it together
591
00:23:34,156 --> 00:23:35,790
with some ricotta
cheese sauce.
592
00:23:35,824 --> 00:23:37,992
It's about cooking
those tomatoes down
593
00:23:38,026 --> 00:23:39,460
deeply and quickly.
594
00:23:39,495 --> 00:23:41,562
Graham, yours is a little bit
more difficult, right?
595
00:23:41,597 --> 00:23:42,830
Yeah, I make two doughs,
596
00:23:42,865 --> 00:23:45,166
and then I'm gonna cut
into thin little strips
597
00:23:45,200 --> 00:23:47,835
and intertwine it
onto the regular pasta,
598
00:23:47,870 --> 00:23:49,704
and then roll that through.
And then at the same time,
599
00:23:49,738 --> 00:23:51,305
you've got to get
that fruit de mer going.
600
00:23:51,340 --> 00:23:52,940
That has to go
in with the pasta.
601
00:23:52,975 --> 00:23:54,842
There's a lot,
just in that dish alone.
602
00:23:54,877 --> 00:23:59,547
The secret of my ravioli tonight
is the thinness of the pasta,
603
00:23:59,581 --> 00:24:02,283
because it has to be thin enough
in order to cook that egg yolk,
604
00:24:02,317 --> 00:24:04,252
just slightly poaching inside.
605
00:24:04,286 --> 00:24:06,020
Oh, donkey, man.
606
00:24:06,054 --> 00:24:08,322
So you really gotta
press it down, but the danger
607
00:24:08,357 --> 00:24:10,691
of pressing it down is that
you could burst the egg yolk.
608
00:24:10,726 --> 00:24:12,193
Careful, Katrina,
careful, careful.
609
00:24:12,227 --> 00:24:14,095
If you burst the egg yolk
before you poach
610
00:24:14,129 --> 00:24:15,596
that ravioli, game over.
611
00:24:18,467 --> 00:24:20,001
Atta girl.
612
00:24:20,035 --> 00:24:22,537
33 minutes to go, guys.
613
00:24:26,175 --> 00:24:27,508
Right, Derrick,
how you feeling?
614
00:24:27,543 --> 00:24:28,709
Doing well, Chef,
doing well.
615
00:24:28,744 --> 00:24:30,478
Three technical dishes.
616
00:24:30,512 --> 00:24:31,646
How many times you made
pasta at home?
617
00:24:31,680 --> 00:24:33,614
A few times.
I love making ravioli.
618
00:24:33,649 --> 00:24:34,882
Have you ever made
egg yolk ravioli before?
619
00:24:34,917 --> 00:24:36,117
I have not.
620
00:24:36,151 --> 00:24:37,718
- You've not?
- That was a new challenge.
621
00:24:37,753 --> 00:24:39,253
It's almost like
your second name now,
622
00:24:39,288 --> 00:24:41,055
Derrick Pressure, because you're
always in these pressure tests.
623
00:24:41,090 --> 00:24:42,223
- Yeah.
- You're not having an easy ride
624
00:24:42,257 --> 00:24:43,224
in this competition,
are you?
625
00:24:43,258 --> 00:24:44,759
You know what?
At the end of the day,
626
00:24:44,793 --> 00:24:46,894
like, this is where you learn,
this is where you get better,
627
00:24:46,929 --> 00:24:48,463
- this is where you win.
- That's right. Yeah.
628
00:24:48,497 --> 00:24:50,565
One more question.
$1/4 Million.
629
00:24:50,599 --> 00:24:52,867
It's [bleep] mine.
630
00:24:52,901 --> 00:24:55,536
20 minutes remaining.
631
00:24:55,571 --> 00:24:57,138
Ah!
632
00:24:57,172 --> 00:24:59,173
Katrina.
Tomato sauce is going.
633
00:24:59,208 --> 00:25:00,374
- Pasta's all made.
- Yeah.
634
00:25:00,409 --> 00:25:01,876
Which one are you most
worried about right now?
635
00:25:01,910 --> 00:25:05,146
Um, squid, 'cause I don't know
how to make those little lines.
636
00:25:05,180 --> 00:25:06,614
It's very, very complex,
but remember,
637
00:25:06,648 --> 00:25:08,883
three pasta dishes, they all
have their own components.
638
00:25:08,917 --> 00:25:10,918
Yeah, I'm gonna bust a move
and give it my all.
639
00:25:10,953 --> 00:25:13,521
There you go.
All right, come on.
640
00:25:13,555 --> 00:25:14,522
Hetal?
- Yes.
641
00:25:14,556 --> 00:25:16,057
How are you feeling?
642
00:25:16,091 --> 00:25:18,860
I have the sauce going,
I have the filling
643
00:25:18,894 --> 00:25:20,394
for the egg one...
644
00:25:20,429 --> 00:25:22,063
Sorry, are you talking
about the manicotti
645
00:25:22,097 --> 00:25:23,197
or the egg yolk ravioli?
646
00:25:23,232 --> 00:25:25,099
This will be
the egg yolk filled pasta.
647
00:25:25,134 --> 00:25:28,402
And you saw the egg yolk ravioli
that Gordon presented?
648
00:25:28,437 --> 00:25:30,505
Yes, it was round.
649
00:25:30,539 --> 00:25:33,007
Um, okay, please just
keep your eye on the clock.
650
00:25:33,041 --> 00:25:35,676
We're looking for three
beautiful dishes.
651
00:25:35,711 --> 00:25:37,311
- Thank you.
- Good luck.
652
00:25:38,714 --> 00:25:40,114
- Wow, okay.
- This is intense.
653
00:25:40,149 --> 00:25:42,583
Katrina's in the zone,
I mean, I...
654
00:25:42,618 --> 00:25:43,651
[bleep]!
655
00:25:43,685 --> 00:25:44,652
Potty mouth.
Oh!
656
00:25:44,686 --> 00:25:45,720
We're okay.
657
00:25:46,922 --> 00:25:48,956
I think that she is
fighting for her life.
658
00:25:48,991 --> 00:25:50,358
I don't know
if this is right.
659
00:25:50,392 --> 00:25:52,193
The thing I'm nervous about
with Katrina is
660
00:25:52,227 --> 00:25:54,762
she has no clue how to do
the striped pasta.
661
00:25:54,797 --> 00:25:55,863
That doesn't look right.
662
00:25:55,898 --> 00:25:57,965
Mine looks like a cow.
663
00:25:59,468 --> 00:26:00,935
How's Derrick doing?
He's feisty.
664
00:26:00,969 --> 00:26:02,136
He's got the grit
between his teeth
665
00:26:02,171 --> 00:26:03,871
and he said,
"Bring on the pressure."
666
00:26:03,906 --> 00:26:05,740
Hetal's making
her egg yolk ravioli,
667
00:26:05,774 --> 00:26:09,010
but she's made some sort
of parsley/ricotta filling.
668
00:26:09,044 --> 00:26:10,077
What is she doing?
669
00:26:10,112 --> 00:26:11,712
I don't know where
her mind was.
670
00:26:11,747 --> 00:26:12,980
She was standing
right in front of us.
671
00:26:13,015 --> 00:26:13,981
- Ricotta?
- I thought we were
672
00:26:14,016 --> 00:26:15,249
pretty clear about it.
673
00:26:15,284 --> 00:26:17,552
There we go.
674
00:26:17,586 --> 00:26:19,120
Last ten minutes, guys.
675
00:26:19,154 --> 00:26:20,121
Ah!
676
00:26:23,459 --> 00:26:25,927
Sweatin' biscuits
over here, man.
677
00:26:25,961 --> 00:26:27,962
I need an egg wash.
678
00:26:27,996 --> 00:26:29,430
- Hetal.
- Hmm?
679
00:26:29,464 --> 00:26:30,765
That's not how theirs was.
680
00:26:30,799 --> 00:26:32,166
Was it just an egg?
681
00:26:32,201 --> 00:26:34,635
Just an egg?
All right.
682
00:26:34,670 --> 00:26:37,038
All right, let's just
throw this one out.
683
00:26:37,072 --> 00:26:38,921
I'm running out of time
at this point,
684
00:26:39,001 --> 00:26:41,235
and the moment I start cooking
with anxiety and fear
685
00:26:41,270 --> 00:26:43,402
is when it's just
all downhill.
686
00:26:43,482 --> 00:26:45,240
My hands aren't moving
the way I want them to move.
687
00:26:45,274 --> 00:26:46,574
[bleep]!
688
00:26:46,609 --> 00:26:47,942
My brain's not thinking
the way I want it to think.
689
00:26:47,977 --> 00:26:49,510
Girl, you need some sauces,
girl.
690
00:26:49,545 --> 00:26:51,713
And I'm thinking, "Just put up
two good plates, Hetal."
691
00:26:51,747 --> 00:26:52,880
Okay, you know what?
692
00:26:52,915 --> 00:26:54,849
I'm just gonna screw this.
I can't do this.
693
00:26:54,883 --> 00:26:58,119
You need some sauces, otherwise
you're not gonna have anything.
694
00:26:58,153 --> 00:26:59,253
Hetal, how we doing?
695
00:26:59,288 --> 00:27:01,522
I'm not gonna get
the squid ink pasta in.
696
00:27:01,557 --> 00:27:02,824
Okay, I'm not gonna
get that done.
697
00:27:02,858 --> 00:27:04,192
You're not gonna
get it done?
698
00:27:04,226 --> 00:27:06,261
I'm not gonna have enough time
to do the third pasta dish,
699
00:27:06,295 --> 00:27:08,963
so I'm not gonna be able
to do it at all.
700
00:27:08,998 --> 00:27:11,132
We're watching Hetal, she's
working on her squid pasta,
701
00:27:11,166 --> 00:27:14,002
and she just gives up.
Are you kidding me?
702
00:27:14,036 --> 00:27:16,104
You're the top six.
There's people that'd kill
703
00:27:16,138 --> 00:27:17,739
for your spot,
and you're giving up?
704
00:27:17,773 --> 00:27:19,607
Man, you're in trouble, babe.
705
00:27:19,642 --> 00:27:20,959
Terrible.
706
00:27:25,180 --> 00:27:27,081
Okay, you know what?
I'm just gonna screw this.
707
00:27:27,116 --> 00:27:28,583
Okay, I'm not gonna
get that done.
708
00:27:28,617 --> 00:27:30,084
You're not gonna
get it done?
709
00:27:30,118 --> 00:27:32,120
I'm not gonna have enough time
to do the third pasta dish.
710
00:27:32,154 --> 00:27:33,121
Terrible.
711
00:27:33,155 --> 00:27:34,589
You can totally
get it done.
712
00:27:34,623 --> 00:27:36,157
Nine minutes to go,
all right?
713
00:27:36,191 --> 00:27:38,092
Pasta's made.
Cut it into rectangles
714
00:27:38,126 --> 00:27:39,327
and pinch it,
throw it in the water.
715
00:27:39,361 --> 00:27:40,528
One portion.
- Okay.
716
00:27:40,562 --> 00:27:42,063
Let's go.
717
00:27:42,097 --> 00:27:44,832
I can do this, I can do this,
I can do this.
718
00:27:44,867 --> 00:27:47,135
I have eight minutes left
to do the squid ink pasta.
719
00:27:47,169 --> 00:27:50,037
I just need to focus on the food
and less on my feelings.
720
00:27:50,072 --> 00:27:51,139
Okay, done.
721
00:27:51,173 --> 00:27:52,306
Wow, Hetal.
722
00:27:52,341 --> 00:27:53,608
What is going on with her?
723
00:27:53,642 --> 00:27:56,911
I feel like we keep losing
the bits and pieces of Hetal
724
00:27:56,945 --> 00:27:59,046
that made her
such a strong contender.
725
00:27:59,081 --> 00:28:01,282
It's a little bitter,
but what can you do?
726
00:28:01,316 --> 00:28:02,583
Katrina's just
talking to herself
727
00:28:02,618 --> 00:28:03,684
and seems
all over the place.
728
00:28:03,719 --> 00:28:05,653
You gotta look
for the damn thing, smart.
729
00:28:05,687 --> 00:28:07,221
Don't think she feels
confident.
730
00:28:07,256 --> 00:28:08,990
Son of a bitch!
731
00:28:09,024 --> 00:28:10,791
Okay, that'll be
my egg wash.
732
00:28:10,826 --> 00:28:12,160
Derrick's really
feeling the heat.
733
00:28:12,194 --> 00:28:14,529
He's gone back to make
another egg yolk ravioli.
734
00:28:14,563 --> 00:28:15,997
Just gonna rush.
735
00:28:16,031 --> 00:28:18,099
He's cut them so small
that it's too close to the yolk,
736
00:28:18,133 --> 00:28:19,333
so it's just seeping out.
737
00:28:19,368 --> 00:28:21,469
They take literally
90 seconds to cook,
738
00:28:21,503 --> 00:28:23,671
so if Derrick doesn't
get this in the water,
739
00:28:23,705 --> 00:28:25,840
then he'll be going home.
740
00:28:25,874 --> 00:28:28,009
2 1/2 minutes to go.
741
00:28:28,043 --> 00:28:30,645
Whoo!
You got this, Hetal, come on.
742
00:28:30,679 --> 00:28:31,646
Ah.
743
00:28:35,984 --> 00:28:39,987
All three plates have to be down
on the front bench.
744
00:28:40,022 --> 00:28:42,790
Come on, come on.
745
00:28:42,824 --> 00:28:44,392
Ten, nine...
746
00:28:44,426 --> 00:28:45,393
- Go, go, go.
- Eight, seven, six...
747
00:28:45,427 --> 00:28:47,395
Careful, careful, careful.
748
00:28:47,429 --> 00:28:51,566
Five, four, three, two, one,
749
00:28:51,600 --> 00:28:53,668
and stop.
Hands in the air.
750
00:28:53,702 --> 00:28:58,072
Ahh!
751
00:28:59,108 --> 00:29:00,575
- Phew.
- Wow.
752
00:29:02,010 --> 00:29:05,379
I did the three
most difficult pasta dishes
753
00:29:05,414 --> 00:29:08,549
in "MasterChef" history,
and I think I nailed it.
754
00:29:08,584 --> 00:29:10,418
Now that's what I call
a pressure test.
755
00:29:10,452 --> 00:29:15,456
Time to taste your pasta dishes
and find out
756
00:29:15,491 --> 00:29:19,026
whose time has run out
here in the MasterChef kitchen.
757
00:29:22,731 --> 00:29:25,933
Derrick.
Talk me through the process.
758
00:29:25,968 --> 00:29:29,470
I started the pasta first.
I made the marinara
759
00:29:29,505 --> 00:29:33,808
with red wine, garlic, shallots,
chicken stock, and the tomatoes.
760
00:29:33,842 --> 00:29:38,479
You have a really nice, thin,
even layer of that pasta,
761
00:29:38,514 --> 00:29:40,014
so that's a great sign.
762
00:29:40,048 --> 00:29:42,917
Filling, definitely
a little stingy.
763
00:29:42,951 --> 00:29:44,752
I could have been
more generous with that.
764
00:29:48,590 --> 00:29:49,857
Pasta's beautiful,
765
00:29:49,892 --> 00:29:51,993
you definitely nailed
that part of the manicotti.
766
00:29:52,027 --> 00:29:53,861
The tomato sauce has
a good depth of flavor,
767
00:29:53,896 --> 00:29:56,731
but I'd say it's also
sort of lacking a pinch of salt.
768
00:29:56,765 --> 00:29:58,132
- Mm-hmm.
- But all in all,
769
00:29:58,167 --> 00:30:00,802
I think you did
a pretty great job.
770
00:30:00,836 --> 00:30:03,671
Thank you.
771
00:30:03,705 --> 00:30:06,240
Katrina,
your manicotti
772
00:30:06,275 --> 00:30:08,209
definitely looks like
it's dinner time.
773
00:30:08,243 --> 00:30:09,844
- Yeah.
- It's time to get in there.
774
00:30:09,878 --> 00:30:11,712
Let's take a taste.
775
00:30:11,747 --> 00:30:14,315
Did you pipe
that ricotta/spinach filling?
776
00:30:14,349 --> 00:30:15,817
Yeah.
777
00:30:15,851 --> 00:30:19,086
You've got a nice even round
of pasta.
778
00:30:19,121 --> 00:30:20,788
Think you kind of
nailed it here.
779
00:30:22,024 --> 00:30:23,291
Have you ever made
manicotti?
780
00:30:23,325 --> 00:30:26,327
No. It was so much easier
to buy it pre-made at the store.
781
00:30:26,361 --> 00:30:29,464
Well, I gotta be honest,
Katrina.
782
00:30:29,498 --> 00:30:32,233
Your manicotti is...
783
00:30:32,267 --> 00:30:36,037
far better than anything that
you could find at the store.
784
00:30:36,071 --> 00:30:39,006
You did a great job of seasoning
both the filling,
785
00:30:39,041 --> 00:30:40,708
as well as the tomato sauce.
786
00:30:40,743 --> 00:30:41,976
The flavors are definitely
all there.
787
00:30:42,010 --> 00:30:45,046
It tastes like a delicious
manicotti in red sauce
788
00:30:45,080 --> 00:30:46,714
just made with love.
789
00:30:46,748 --> 00:30:49,484
I was told by a good friend
of mine that if you don't cook
790
00:30:49,518 --> 00:30:53,154
Italian food with love,
then it's not Italian food.
791
00:30:53,188 --> 00:30:54,655
Nick, can I get...
792
00:30:54,690 --> 00:30:57,458
Okay. Just checking.
793
00:30:57,493 --> 00:30:59,727
I agree very much
with that.
794
00:30:59,762 --> 00:31:01,162
And Hetal.
795
00:31:01,196 --> 00:31:02,330
Yes.
796
00:31:02,364 --> 00:31:04,399
Talk me through
your manicotti.
797
00:31:04,433 --> 00:31:06,467
I kept it really simple
and clean.
798
00:31:06,502 --> 00:31:07,869
I put it in the oven
too long
799
00:31:07,903 --> 00:31:10,171
and it didn't fill the ends
as much as they should be.
800
00:31:10,205 --> 00:31:12,240
Filling looks nice and even.
Much like Derrick,
801
00:31:12,274 --> 00:31:13,508
you sort of under-filled
the ends,
802
00:31:13,542 --> 00:31:15,510
which leads
to the sort of dry pieces.
803
00:31:15,544 --> 00:31:17,078
- Uh-huh.
- Let's give it a taste.
804
00:31:20,415 --> 00:31:23,017
Your spinach/ricotta filling
of the manicotti is...is fine,
805
00:31:23,051 --> 00:31:25,153
needs more seasoning.
806
00:31:25,187 --> 00:31:27,388
Your tomato sauce is definitely
a little lackluster.
807
00:31:27,423 --> 00:31:29,991
You can tell just visually
before you even bite into it,
808
00:31:30,025 --> 00:31:31,859
but nice pasta work,
for sure.
809
00:31:31,894 --> 00:31:32,894
Thank you.
810
00:31:37,699 --> 00:31:41,702
So, this dish is made
to taste of the ocean.
811
00:31:41,737 --> 00:31:43,871
- Yeah.
- Right?
812
00:31:43,906 --> 00:31:45,339
Scallops.
813
00:31:49,778 --> 00:31:51,379
So, striped.
814
00:31:51,413 --> 00:31:52,547
- Yeah.
- Right?
815
00:31:52,581 --> 00:31:55,083
It is a huge task,
so very, very good job,
816
00:31:55,117 --> 00:31:57,518
but what's the biggest thing
with pasta?
817
00:31:57,553 --> 00:31:58,519
It's gotta be cooked.
818
00:31:58,554 --> 00:32:00,121
Yeah.
819
00:32:00,155 --> 00:32:02,724
And that, you can see,
undercooked in the middle.
820
00:32:02,758 --> 00:32:04,559
Could have gone longer.
821
00:32:07,062 --> 00:32:10,264
The seafood is cooked
beautifully, great flavor.
822
00:32:10,299 --> 00:32:12,967
The wine is cooked off,
juices came out of the clams,
823
00:32:13,001 --> 00:32:15,937
the scallops are cooked nice.
Pasta definitely undercooked,
824
00:32:15,971 --> 00:32:18,539
but overall, good job.
825
00:32:18,574 --> 00:32:21,476
Thank you.
826
00:32:21,510 --> 00:32:24,979
Honest assessment between yours,
Derrick's, and Hetal's?
827
00:32:25,013 --> 00:32:26,647
Um...
828
00:32:26,682 --> 00:32:28,649
I'm the bottom, 100%.
829
00:32:28,684 --> 00:32:30,918
I didn't understand
how to make the lines.
830
00:32:30,953 --> 00:32:31,919
Okay.
831
00:32:31,954 --> 00:32:33,554
That's a big one.
832
00:32:33,589 --> 00:32:34,956
Aw, this one...
833
00:32:34,990 --> 00:32:35,957
I know.
834
00:32:35,991 --> 00:32:37,258
Appears to be missing
something.
835
00:32:37,292 --> 00:32:38,259
I know.
836
00:32:38,293 --> 00:32:39,260
What is it?
837
00:32:39,294 --> 00:32:40,261
The squid ink.
838
00:32:40,295 --> 00:32:42,096
Yeah, the stripes.
839
00:32:45,234 --> 00:32:47,068
Definitely raw pasta
in the middle.
840
00:32:47,102 --> 00:32:50,004
Yeah.
841
00:32:50,038 --> 00:32:51,272
It's not just the pasta,
842
00:32:51,306 --> 00:32:54,642
it's everything else
that goes with it.
843
00:32:54,676 --> 00:32:55,643
Gorgeous.
844
00:32:55,677 --> 00:32:58,012
Thank you.
845
00:32:58,046 --> 00:32:59,514
- Refinement needed.
- Yes.
846
00:32:59,548 --> 00:33:01,883
The pasta itself, undercooked,
and you need to learn
847
00:33:01,917 --> 00:33:04,352
that technique
of getting the stripes,
848
00:33:04,386 --> 00:33:07,655
but the cook on these scallops
and the clams,
849
00:33:07,689 --> 00:33:09,157
beautiful,
couldn't ask for better.
850
00:33:09,191 --> 00:33:10,858
Good job.
851
00:33:14,129 --> 00:33:15,697
Sorry.
852
00:33:15,731 --> 00:33:18,933
So, Hetal, I mean,
you considered,
853
00:33:18,967 --> 00:33:21,469
nine minutes left,
not even doing this dish.
854
00:33:21,503 --> 00:33:24,772
The thing is,
the pasta itself,
855
00:33:24,807 --> 00:33:27,375
better looking
than anybody else's.
856
00:33:27,409 --> 00:33:29,544
Beautiful stripes
going through.
857
00:33:32,581 --> 00:33:35,049
Scallops, whiter than the bowl
they're in.
858
00:33:35,084 --> 00:33:36,484
They look like ceviche.
859
00:33:39,154 --> 00:33:40,621
- Oh, God.
- It's off.
860
00:33:40,656 --> 00:33:44,992
Raw wine, unseared scallops,
undercooked clams.
861
00:33:45,027 --> 00:33:47,562
Once again,
I keep screwing up.
862
00:33:47,596 --> 00:33:49,831
You definitely did
screw that one up.
863
00:33:51,767 --> 00:33:54,936
Okay, next up,
the egg yolk ravioli.
864
00:33:54,970 --> 00:33:57,638
Mm.
865
00:33:57,673 --> 00:34:00,508
Derrick.
866
00:34:00,542 --> 00:34:03,778
I could scream
right now....
867
00:34:03,812 --> 00:34:09,650
because you could quite possibly
be going home...
868
00:34:09,685 --> 00:34:12,053
based on one thing.
869
00:34:12,087 --> 00:34:14,822
Look at the dish.
870
00:34:14,857 --> 00:34:16,624
And you, young man,
tell me.
871
00:34:22,550 --> 00:34:26,886
You could quite possibly
be going home...
872
00:34:26,921 --> 00:34:28,054
based on one thing.
873
00:34:32,426 --> 00:34:36,029
Raw sage.
874
00:34:36,063 --> 00:34:37,030
Eat that.
875
00:34:37,064 --> 00:34:38,098
You're right.
876
00:34:38,132 --> 00:34:39,399
No, I want you to taste it,
though.
877
00:34:43,871 --> 00:34:46,072
How disgusting is that?
878
00:34:46,107 --> 00:34:47,374
I'm so sorry.
879
00:34:47,408 --> 00:34:48,975
It's like eating
an air freshener.
880
00:34:49,010 --> 00:34:52,345
It's just so pungent
and so vile.
881
00:34:52,380 --> 00:34:54,147
It needs to be cooked.
882
00:34:54,181 --> 00:34:56,816
Visually, the secret
of this ravioli tonight
883
00:34:56,851 --> 00:34:59,019
needs to be transparent
because you're literally
884
00:34:59,053 --> 00:35:00,920
poaching that ravioli
for 90 seconds,
885
00:35:00,955 --> 00:35:02,355
and the yolk should
run out.
886
00:35:13,000 --> 00:35:15,268
The pasta's cooked beautifully,
it's al dente,
887
00:35:15,303 --> 00:35:18,038
the yolk, it's like velvet,
silk.
888
00:35:18,072 --> 00:35:22,042
Brown butter is flavorsome,
but at this stage of the game,
889
00:35:22,076 --> 00:35:23,576
it's more about
what you don't put on
890
00:35:23,611 --> 00:35:27,013
as opposed to what
you put on.
891
00:35:28,616 --> 00:35:31,651
Visually,
ravioli looks beautiful.
892
00:35:31,686 --> 00:35:33,820
What's inside the ravioli?
893
00:35:33,854 --> 00:35:38,358
There is a tiny dab
of ricotta.
894
00:35:38,392 --> 00:35:39,759
Oh, no.
No.
895
00:35:39,794 --> 00:35:41,227
Because...
yeah, no.
896
00:35:41,262 --> 00:35:42,228
No.
897
00:35:42,263 --> 00:35:43,630
And then an egg yolk.
898
00:35:43,664 --> 00:35:47,334
No, stop.
899
00:35:47,368 --> 00:35:48,868
What's the ricotta for?
900
00:35:48,903 --> 00:35:49,869
I was wor...
901
00:35:49,904 --> 00:35:51,905
No, manicotti.
902
00:35:51,939 --> 00:35:53,540
Okay.
903
00:35:53,574 --> 00:35:56,142
How can you get
that silky, smooth, velvet,
904
00:35:56,177 --> 00:35:59,212
richness of the yolk
with grains of ricotta in there?
905
00:35:59,246 --> 00:36:02,382
I'm sorry.
906
00:36:07,388 --> 00:36:09,055
Beautiful.
907
00:36:09,090 --> 00:36:10,357
Thank you.
908
00:36:15,663 --> 00:36:19,799
A near perfect egg ravioli,
909
00:36:19,834 --> 00:36:22,602
but spoiled by a dab
of ricotta.
910
00:36:28,242 --> 00:36:31,845
Oh, dear.
911
00:36:31,879 --> 00:36:34,948
So the ravioli's full of air.
What does that mean?
912
00:36:34,982 --> 00:36:37,684
Means I didn't seal it properly
with my thumb and fingers.
913
00:36:37,718 --> 00:36:39,119
No, worse than that.
914
00:36:39,153 --> 00:36:41,788
Water seeps through,
destroys the texture.
915
00:36:41,822 --> 00:36:43,089
How long did you
cook it for?
916
00:36:43,124 --> 00:36:44,524
About a minute and a half.
917
00:36:47,695 --> 00:36:49,462
That's not 90-second cooked.
918
00:36:49,497 --> 00:36:51,364
- Is that too much?
- Yeah, well, if you can see,
919
00:36:51,399 --> 00:36:53,833
the egg yolk has coagulated
at the...oh, my God.
920
00:36:53,868 --> 00:36:54,935
What's all that black?
921
00:36:54,969 --> 00:36:56,836
- It's the pepper.
- Oh, my God.
922
00:36:56,871 --> 00:36:58,405
How much pepper did you use
in that?
923
00:36:58,439 --> 00:36:59,739
I thought I just put
a pinch.
924
00:36:59,774 --> 00:37:01,474
You thought?
925
00:37:01,509 --> 00:37:03,276
Look at the blackness of it.
926
00:37:09,450 --> 00:37:11,952
That is embarrassing.
927
00:37:11,986 --> 00:37:13,286
I am embarrassed.
928
00:37:22,029 --> 00:37:25,065
I'm pretty much like,
"Hetal, don't cry.
929
00:37:25,099 --> 00:37:26,666
It's not the end
of the world."
930
00:37:26,701 --> 00:37:28,101
They all made
fundamental mistakes.
931
00:37:28,135 --> 00:37:31,238
Because the mistakes
that Derrick and Katrina made
932
00:37:31,272 --> 00:37:33,340
were far worse than mine.
933
00:37:39,580 --> 00:37:40,647
Yeah, that was
a tough challenge tonight.
934
00:37:40,681 --> 00:37:41,815
Let's get that right.
935
00:37:41,849 --> 00:37:44,317
All three of you made
some silly mistakes.
936
00:37:44,352 --> 00:37:48,221
Derrick, you nailed
two out of three pasta dishes.
937
00:37:48,255 --> 00:37:51,157
One spoiled with a disgusting,
raw sage leaf on top.
938
00:37:51,192 --> 00:37:54,761
Yes, I royally messed up
my ravioli.
939
00:37:54,795 --> 00:37:57,130
I spaced out and put
a raw sage leaf
940
00:37:57,164 --> 00:37:59,466
on top of a perfectly cooked
piece of pasta.
941
00:37:59,500 --> 00:38:01,368
Can we look past that,
please?
942
00:38:01,402 --> 00:38:05,372
Katrina, two dishes
that you excelled in.
943
00:38:05,406 --> 00:38:07,273
One dish you
underachieved in.
944
00:38:07,308 --> 00:38:10,877
My crazy squid pasta,
it was a train wreck,
945
00:38:10,911 --> 00:38:13,713
but I'm saying to myself,
"I'm not going home."
946
00:38:13,748 --> 00:38:16,316
Wisconsin is not
seeing me tonight.
947
00:38:16,350 --> 00:38:19,519
Hetal, tonight, young lady,
you really,
948
00:38:19,553 --> 00:38:21,988
seriously felt pressure.
949
00:38:22,023 --> 00:38:25,058
I'm afraid, out of all three
pasta dishes,
950
00:38:25,092 --> 00:38:28,328
you didn't really shine
on any of them.
951
00:38:28,362 --> 00:38:30,397
None, whatsoever.
952
00:38:30,431 --> 00:38:32,532
And that is why...
953
00:38:32,566 --> 00:38:36,469
your MasterChef journey
ends here.
954
00:38:36,504 --> 00:38:39,072
Derrick, Katrina,
say good-bye to Hetal,
955
00:38:39,106 --> 00:38:40,574
and head upstairs
to the balcony.
956
00:38:44,945 --> 00:38:46,646
Thanks.
957
00:38:46,681 --> 00:38:48,181
You too.
958
00:38:52,520 --> 00:38:53,520
Keep your chin up.
959
00:38:58,559 --> 00:39:01,461
Do not cry.
It's okay.
960
00:39:01,495 --> 00:39:03,563
Don't cry.
It's okay.
961
00:39:03,597 --> 00:39:05,832
Oh, Hetal.
962
00:39:05,866 --> 00:39:09,436
You have been
an amazing star.
963
00:39:09,470 --> 00:39:12,839
You are gonna go down in history
in this competition
964
00:39:12,873 --> 00:39:15,408
as my favorite vegetarian.
965
00:39:17,745 --> 00:39:18,945
Come and say good-bye.
966
00:39:18,980 --> 00:39:21,982
Thank you.
967
00:39:22,016 --> 00:39:23,583
- Good job, well done.
- Thank you.
968
00:39:23,618 --> 00:39:24,718
Great job.
969
00:39:24,752 --> 00:39:26,553
Yeah.
970
00:39:29,090 --> 00:39:31,358
One more question
you have to answer.
971
00:39:31,392 --> 00:39:33,793
Who is America's
next MasterChef?
972
00:39:33,828 --> 00:39:35,428
- Katrina.
- Oh!
973
00:39:35,463 --> 00:39:37,097
100% Katrina.
974
00:39:37,131 --> 00:39:38,265
- Why?
- She cooks with heart.
975
00:39:38,299 --> 00:39:39,532
She cooks with love,
976
00:39:39,567 --> 00:39:41,735
and I just think she's
a wonderful person.
977
00:39:41,769 --> 00:39:43,203
- Thanks, Hetal.
Thank you, my darling.
978
00:39:43,237 --> 00:39:45,205
Please, put your apron
on the bench.
979
00:39:45,239 --> 00:39:46,640
- Thank you, my darling.
- Thank you.
980
00:39:48,509 --> 00:39:51,311
Leaving MasterChef,
I'm leaving humbled,
981
00:39:51,345 --> 00:39:53,313
grateful, confident,
982
00:39:53,347 --> 00:39:55,548
but I'm just so thoroughly proud
of myself
983
00:39:55,583 --> 00:39:57,284
that I made it this far.
984
00:39:59,186 --> 00:40:02,422
As a vegetarian, I beat out
thousands of meat eaters
985
00:40:02,456 --> 00:40:06,293
and got to the top six.
That's insane.
986
00:40:06,327 --> 00:40:08,061
Congratulations, Hetal.
987
00:40:09,430 --> 00:40:11,932
You know, I cooked with meat
like it was nothing.
988
00:40:11,966 --> 00:40:15,001
I didn't, you know...okay, maybe
I did freak out a few times.
989
00:40:15,036 --> 00:40:16,736
Ew!
Stop moving!
990
00:40:16,771 --> 00:40:18,505
Ooh, ooh!
Ugh.
991
00:40:18,539 --> 00:40:19,873
Oh, God.
992
00:40:19,907 --> 00:40:22,809
But, you know,
I held my own.
993
00:40:22,843 --> 00:40:25,345
- It's [bleep] delicious.
- Oh, my God!
994
00:40:25,379 --> 00:40:26,980
Honestly, time for me
to retire.
995
00:40:27,014 --> 00:40:28,181
Um, you've nailed it.
996
00:40:28,216 --> 00:40:29,549
You keep putting food up
like this,
997
00:40:29,584 --> 00:40:31,952
and screw the top ten,
you'll be in, like, the top two.
998
00:40:31,986 --> 00:40:33,019
Thank you so much.
999
00:40:33,054 --> 00:40:35,455
- Red Team!
- Yes!
1000
00:40:35,489 --> 00:40:37,991
It's been a once-in-a-lifetime
experience for sure.
1001
00:40:38,025 --> 00:40:38,992
There we go.
1002
00:40:39,026 --> 00:40:40,126
Hurry up, hurry up,
please!
1003
00:40:40,161 --> 00:40:44,297
So extreme, but so worth it.
So, so worth it.
1004
00:40:46,400 --> 00:40:47,601
Whoo!
1005
00:40:54,342 --> 00:40:55,675
Next week...
1006
00:40:55,710 --> 00:41:01,481
Please welcome back Luca,
Courtney, and Christine Ha.
1007
00:41:01,515 --> 00:41:03,049
Three former champions...
1008
00:41:03,084 --> 00:41:04,451
Aah!
1009
00:41:04,485 --> 00:41:06,386
Take the competition
to a new level...
1010
00:41:06,420 --> 00:41:09,022
Cook as hard as you er did
in your life.
1011
00:41:09,056 --> 00:41:11,057
I have no idea
what I'm gonna do.
1012
00:41:11,092 --> 00:41:12,659
- Come on, Nick!
- Go, go, go!
1013
00:41:12,693 --> 00:41:14,561
Pushing the top five...
1014
00:41:14,595 --> 00:41:15,862
You have to know
how to tone down.
1015
00:41:15,897 --> 00:41:16,863
Aah!
1016
00:41:16,898 --> 00:41:17,864
To their culinary limit.
1017
00:41:17,899 --> 00:41:19,399
- Three, two...
- Come on, guys!
1018
00:41:19,433 --> 00:41:20,533
Someone's going down...
1019
00:41:20,568 --> 00:41:23,203
- One!
- In a big ball of fire.
1020
00:41:26,747 --> 00:41:30,352
Sync and corrections: Ajvngou
www.addic7ed.com
75294
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