All language subtitles for MasterChef US - S06E17 - Return of the Champions

After a nationwide search

for the greatest home cooks
in America...

MasterChef! MasterChef!

Just 22 earned the right

to wear the coveted
white apron.

Whoo!

Some have risen
to new culinary heights.

Red Team!

While others...

Aghhhh!

Have buckled under
the pressure.

I can hold that back door
open for you.

Don't be disrespectful.

Now only five remain.

Derrick...

I think for the first time
I would change nothing.

Katrina...

Boom! You just keep getting
better and better.

Nick...

You are gonna go
a really long way.

I'm incredibly impressed.

- Claudia...
- How do I say it?

You're a lady,
but your balls

are getting bigger by the minute
in this competition.

And Stephen.

Whether you like it or not,
you're this wild beast.

We've got to bring
the best out of you.

Ha ha!

Now only one home cook
can claim the title

of MasterChef.

Welcome, guys.

Come on down, please.

Magical five.

Oh, my gosh, top five
is so incredibly amazing.

Please, go and stand at
any station you want tonight.

Me and my daughter
have watched

season after season
of MasterChef.

She knows how important it is
to get this far.

My goal today is to make
my daughter proud.

It's now time for your next
mystery box challenge.

On the count of three,
lift your mystery boxes.

One...two...three, lift.

It's one pear,
and that's it.

It's a Portobello mushroom.

But I look around,
you know,

and not everybody
has a Portobello mushroom.

You all have a different
single ingredient tonight,

selected at random when
you stood behind your station.

Katrina, you have a pear.

And then, Claudia,
you have a tomato.

Stephen, a single
Portobello mushroom.

Nick, you have a piece
of chocolate.

And Derrick, you have
a wedge of blue cheese.

It's my least
favorite ingredient

on the entire planet.

It tastes like Stephen smells.

Why me?

This challenge,
it's without doubt,

the toughest,
the most challenging

mystery box
we've ever seen.

A MasterChef-worthy dish
with one simple ingredient.

Impossible, right?

It would be impossible
if you didn't have

your staple pantry box.

Go grab it and take it
to your station, please.

I've got to turn this block
of dark chocolate

into the most elevated dish
that I can.

It may seem simple,

but the simple things
in this kitchen

are the hardest things
to execute.

It's really all about
the staple pantry box tonight.

It's about what magic
you can spin

with the most basic
of ingredients:

flour, sugar, eggs, butter,

herbs, spices,
and heavy cream.

The basics of any pantry.

You guys ready to make
the greatest dish of your lives?

Yes, Chef.

Your one hour starts...

now.

- Go, go, go.
- Corner!

Tonight, the most difficult
mystery box challenge ever.

- Yeah.
- Single tomato.

Block of chocolate,
blue cheese,

a mushroom, and a pear.

They are the humblest

and most simple
of ingredients,

but how do you transform that
into a MasterChef-worthy dish?

It's all about being,
I think, clever and creative

with the staple
pantry box items.

Come on, come on,
come on, come on.

Tonight they've got
to use that box

to show everybody else
in this competition

that they're diverse.

These tests are
what separate

the men from Derrick,
right?

I am making vanilla
chocolate cupcakes,

and then I'm gonna do

a chocolate-speckled
whipped cream.

You know, we're the top five
best home chefs here,

and it's time to show why.

Blah!

27 minutes to go.

All right, Derrick,
you got one

of the most
difficult ingredients.

Yes, Chef, but my mom
loves blue cheese,

and we both love, like,
pretzels and cheese sauce.

So I'm gonna make
a thyme-flavored

soft pretzel bites
with a blue cheese sauce.

Pretzel and a blue cheese
dipping sauce.

You know, this is
about her today.

Okay, good.
Good luck.

Thank you.

I'm on it.

So, Stephen,
you've got a mushroom.

So what are you making?

I got roasted mushroom,

saut�ed with shallots
and vinegar,

and then I'm gonna
introduce these mushrooms

into my hollandaise,
all on a pate a choux.

Food dream is to have...

The farm-driven food truck.

It's about farm,
food, and people,

connecting communities.

First starting in my desert,
local communities,

and then hopefully inspiring
other people to do the same.

- Good luck.
- All right.

- Damn it!
- 20 minutes to go, guys!

Katrina, pear time.

Pear time!

Talk to me about it.

I'm gonna make
a pear Carpaccio.

- Pear Carpaccio.
- Yeah.

"Car-pear-ccio."

"Car-pear-ccio."
That's even better!

What are the main
components?

Um, pears
with vanilla, mint...

Mmm.
It smells great.

In, like, I made
kind of a chutney.

All right, good luck.

Claudia, tomato.
What's the dish?

I am making my take
on a Napoleon.

- Wow.
- But in a savory version.

These are flour tortillas
that I've fried

that are going to be
my layers for my Napoleon.

And then I have
some roasted tomato

and crispy tomato skins
over there.

Wow.

Last night,
I dreamt tomatoes,

and it was this dish, Chef,

and you said
that it was beautiful.

- Was I in the dream?
- Yes, you were.

Right, and what was
I wearing in the dream?

Uh, not what you're wearing
today, Chef.

Tell me.

You were wearing jeans,
which are my favorite.

I have the biggest crush
on you, Chef.

- Come on, seriously?
- I totally do.

And the winner is Claudia.

Come here.

Mwah.
Oh, amazing.

Congratulations.

I'm way too old for you,
by the way.

I like your jeans.

Hey, behave yourself, you.

- Hey!
- Please.

- Good luck.
- Yes, Chef. Thank you.

Where's my brush?

Eight minutes remaining, guys.

Incredible.
I'm worried about Katrina.

I think she may be
a little bit complacent.

We are down to the top five,

- so I'm expecting fireworks.
- Mm-hmm.

Those flour tortillas
look nice and crisp.

Yeah, mm-hmm.

Coming up
to 19 seconds to go.

[bleep]

Come on, guys.

You really want this advantage.
Come on!

Push it, guys!

- I wanna see finesse!
- Go, go, go.

Ten, nine, eight,

seven, six, five,

four, three, two, one.

And stop!

- Hands in the air!
- Good job.

Well done.

That was a very, very
difficult challenge tonight.

As you know,
we watch you closely.

We taste everything across
every mystery box challenge.

Tonight was no different.

There are three dishes
that we are dying to take

a much closer look at.

The first home cook

used the main ingredients

across a couple
of applications.

The dish was brought together
with this incredible sauce.

Congratulations,

please step forward...

There are three dishes
that we are dying to take

a much closer look at.

The first home cook...

congratulations,

please step forward...

Stephen.

Let's go.

Oh, man!

Being called up
in the top three

is like looking out
of my window

and seeing the deer
eat all the weeds

in my garden.

It's unbelievable.

Wow, describe the dish,
please.

I have a mushroom sandwich
five ways.

I have roasted Portobello.

I reserved
the mushroom au jus

to create a nice sauce.

I made a mushroom
milk curd cheese.

The fourth application
is the mushroom hollandaise.

Mm-hmm.

The fifth application
would be the saut�ed mushrooms,

and I used the pate a choux
as my base.

I'm a garden vegetable
enthusiast.

I love that earthy taste.
You know, earthy...

- It's real.
- Yes.

I love the fact that
you had the balls tonight

to make hollandaise,
pate a choux,

cooking mushrooms,
making a cheese,

and they worked.

But the cheese
needs seasoning,

because it's just
on the verge of bland.

But great flavors.
I mean, really good flavors.

It's a contender.
Good job.

- Thank you.
- Well done.

Thank you.

- That's great.
- Thank you.

The mushrooms
are nice and earthy,

and all the flavors together,

you know, you get a little it
of each thing.

Presentation looks great.

This is you
staying on track.

- Thank you, thank you.
- Good job.

- I'm impressed.
- Thank you.

You have a great balance of
acidity, creaminess, richness.

The dish maybe
is a little rich,

but it's clear that
you're still in the running

in the competition.

- Thank you.
- Congratulations.

Thank you very much.

All right, the second dish
that we want to examine further.

This person used bold flavors
to make that dish stand out.

They didn't plate it
as a classic entree.

Please step forward...

Derrick.

Sweet.

Wait, I really made it into
the top three with blue cheese?

Being recognized
for something I did

completely out
of my comfort zone

reassures why I'm top five.

So tell me
what you've made.

This is thyme herb pretzels

with a blue cheese
dipping sauce.

- Pretzels?
- Right.

Where did that
come from?

You know what, I went back
to my childhood on this one.

Before I found drums,
I loved baseball,

and my mom and I
would go to games

and, like, we would get
pretzels and cheese.

Like, we loved that,
so I went there today.

Really good.
Really creative.

Thank you.

I think to have
that curve ball thrown

with the blue cheese
and say,

"You know what,
I'm gonna take it

and do it in this
different direction,"

you know, throw some
baking in there

and show that you know
how to do it.

And look at the color.
I mean, it looks great.

- Thank you.
- What would I do different?

Maybe taking those herbs,
chopping them up

and finding a way
to put them on the top

- just to give some color.
- Yeah, yeah.

'Cause with this,
it's just brown, brown, brown.

But it's a home run.
Good job.

Appreciate it.

It's good.
It's bloody good.

Sauce, delicious, tangy,
salty, creamy.

Everything that you want.

There's only two things
on the plate,

and that's strong.

If anything,
it's sending a message

to everybody
standing behind you.

- Right.
- There's great taste in there,

great flavor,
rustic execution.

- Good job.
- Thank you.

The third and final dish
that we'd like to take a look at

has a lot of
complex components.

This home cook has stuck
to their roots.

Visually, the plate
is restaurant quality.

Please come forward...

Claudia.

Good job, Claudia.

I'm really happy
with what I did.

It looks very close
to what was in my dream,

and I'm really,
really thinking

this could be my day.

Wow.

It's beautiful.
What did you make us?

Today I made
a tomato Napoleon.

I roasted tomatoes
with some balsamic vinegar

and some garlic.

Also made a tomato sauce
and I crisped up the skins.

I really stuck to my roots
by using tortilla flour

to make the layers
of the Napoleon and fried them.

I am impressed.

Definitely speaks
to the heritage and the beauty

of Mexican cuisine.

You know, making really
fabulous dishes

with a depth of flavor.

I think you did a great job

of balancing
sweetness and acidity

and flavor in the tomato.

And it very well
may pay off for you.

Thank you, Chef.
Thank you.

It tastes fresh,

and it's exciting
on the palate.

The tomatoes taste delicious,
especially the roasted.

You brought
the best flavor out.

Thank you, Chef.

And I think you're starting
to peak at the right moment

in this competition.

Bloody good job.

- Thank you, Chef.
- Thank you.

- Great.
- Yeah.

Stephen, Derrick, Claudia,

three stunning dishes.

But the person that we feel
made the best dish...

congratulations goes to...

Claudia.
Well done.

I win!
I am so happy.

This was a huge win for me.

Claudia, please, let's go.

Dreams do come true,
ladies and gentlemen.

Proven.

Welcome to
the MasterChef pantry.

- Claudia.
- Yes, Chef.

It's time to focus
on your dreams

of becoming America's
next MasterChef.

You know what comes
with that victory.

A lot of money

and the MasterChef trophy.

Yes.

But tonight
we really want to focus

and talk about
that other prize.

The prize that puts your face
in homes across America.

The book.

Your book,
to be more precise.

Imagine seeing your own
cookbook in stores

all over the country.

Imagine seeing your face...

On the cover
of the cookbook.

That's amazing.

Now, for winning
that last challenge,

you are safe
from elimination.

Whoo!

But it gets even better.

There is a second advantage.

We now want you
to take this basket

and fill it full of
20 of your favorite ingredients.

20 items that define
your culinary style.

They should be ingredients
that could be in your cookbook

if you win this whole thing.

In the kitchen,
you will get to decide

which of the remaining
four home cooks

will have to cook with your
basket of ingredients.

It's time for you to take things
to a whole new level.

Let's go.

All four of you,

listen very carefully.

Claudia is now safe
from elimination,

and she is officially
into the top four.

Good job, Claudia.

Head upstairs,
darling.

Now, in the pantry
Claudia held a cookbook

with her face on the cover.

We then asked Claudia
to choose 20 ingredients

that could feature
in her cookbook.

Claudia will select
one of you

to make a dish using
the Mexican ingredients

from this amazing basket.

But there are four
of you home cooks

standing in front of us.

So looks like we're gonna need

some more baskets
to choose from.

So we decided to invite
some special guests

to help us do just that.

Oh.

Ooh.

First up, somebody
that has actually been

in this kitchen before.

Culinary history
is being made tonight.

Please welcome back...

Oh, my God.

Culinary history
is being made tonight.

Please welcome back...

Last year's winner
of MasterChef,

Courtney.

Hi!

She has her very own cookbook,

Everyday Fancy:
65 Easy, Elegant Recipes

for Meals, Snacks, Sweets,
and Drinks.

All of you please welcome back

another MaerChef winner...

No way.

Luca!

Hello.

Luca!

When you say his name,

it brings a smile
to your face.

Luca is someone that I
absolutely aspire to be like.

- Absolute pleasure.
- Nice to see you.

Welcome back.

He has such an amazing heart

and such amazing passion
for food.

So one, two
phenomenal past winners.

Shall we?

I think we should.

Are you ready to meet
one more phenomenon?

Oh, my goodness.

Her cookbook is
a New York Times bestseller.

She is a global inspiration.

The amazing...

Christina Ha.

- You look great.
- Thank you.

Oh, my God.

It's great to be back.

Christine is an inspiration
to everyone.

She is probably a better chef

than people with
all of their senses.

Courtney, Luca and Christine,

how has it been
for you so far?

I've thrown myself
into my cookbook.

The book is based around
taking your everyday meals

and elevating them.

It has been
an incredible year again.

My Dinner with Luca
catering business

took me all over America.

I was lucky enough to cook
for the First Lady,

Michelle Obama.

- Wow.
- Sounds incredible.

Congratulations.

Christine, what's been
some of the highlights

over the last couple years?

Well, besides doing
guest appearances

on MasterChef Vietnam,

I have my own cooking show
in Canada called Four Senses.

And I've also won

the Helen Keller
Personal Achievement Award,

which was also given to
Ray Charles and Stevie Wonder,

so that was also
really exciting.

Wow, come on.

- Wow.
- Amazing.

All right, all four of you,
please come down to the front.

This is insane.

The three MasterChef winners
of the last three seasons,

they're the best,
and I wanna be the best.

So I'm inspired by the best.

Now like Claudia,
we asked the past winners

to shop in the amazing
MasterChef pantry

for 20 ingredients.

Courtney,
what did you choose?

I chose an array
of dessert ingredients.

There are things in there
like panela, edible flowers.

There's champagne.

This isn't where you take
the easy route.

- Do it justice.
- Luca?

It's all the food
that youould find

in my mother and my
grandmother's kitchen.

So broccoli rabe,
eggplant, mozzarella,

little veal,
a little white wine of course.

Can do great Italian food.

Christine?

I cook a lot of Asian food,

so there's a lot
of Asian ingredients,

Cilantro, limes.

There's pork, shrimp,

and of course my favorite,
fish sauce.

So all sorts of things that
you can do really interesting

and delicious
Asian dishes with.

Finally, Claudia,
what did you choose?

I've got shrimp, mussels,

some limes,
pineapple, jalapenos.

It's screaming Mexican,
right?

Oh, absolutely, Chef.

The Mexican basket

is the only one
I really don't want.

I live in San Diego.

Mexican food is everywhere,
but I don't cook it.

We now have four baskets.

You, Claudia,
are going to decide

who takes each basket
to cook with.

Let's start off
with your basket.

So I'm thinking

somebody that I think

could potentially
do well with this

but could easily trip up at
choosing the wrong ingredients.

I'm picking Nick.

Nick, please,
come and pick up the basket.

Damn it.
I'm looking at this basket,

and it might as well be filled
with rocks and empty shells.

I have no idea
what I'm gonna do.

Next up, Christine's
Southeast Asian basket.

I haven't necessarily seen

this person cook
with these types of ingredients,

so I'm gonna choose Stephen.

Fantabulous.
I love it.

We're down to
two baskets left.

Claudia,
this is a crucial moment,

because you're picking
for two.

Luca's basket is the easiest,

because all of us
have cooked Italian.

Courtney's basket
is the most difficult,

because it's clearly
a high-end baker's basket.

So I need to make sure
that I deliver hers

to a big competitor.

Luca's Italian basket,

who are you
giving that to?

Katrina.

Wow.

That means, Derrick,
please come up

and pick your
baking basket up.

Oh, yes.

I want the hardest basket.

Give it to me.

I just have to do
what I do best...

Good luck.

And I'll win over
the judges.

You will each have one hour

using only the ingredients
in your basket

to make us one
MasterChef-worthy dish.

Is everyone ready?

Yes, Chef.

Your time starts...

Now.

- Come on, guys!
- You got this!

All right.

Three amazing
past winners.

I mean, what a source
of inspiration.

- Incredible.
- Four home cooks.

Four different
themed baskets.

We have Mexican,

Southeast Asian,

Italian,

and a baking basket.

Courtney, what is this?

That's panela.
It's pure, true sugar.

Ooh.

So the one basket you will
not trip up with tonight

has to be Katrina's.

Anybody could get that.

At the same time,
there doesn't seem to be

the same spark in Katrina.

She seems a little down.

The competition
is getting to her.

[bleep]

What is this?
Claudia?

Chayote.
It's a squash.

That's staying there.

I'm just hoping Nick
doesn't just take it easy

and go down on a taco.

Can he be inventive enough

with that Mexican basket?

He's amazing.

Stephen, what is that?

This is red curry.

I'm gonna make
a nice little rub

on this pork tenderloin.

Beautiful.

All right, Derrick,
how are you doing?

Excellent, Chef.

- Courtney's basket.
- Yeah.

What's the dish?

It's a chocolate
pot de cr�me.

- Chocolate pot de cr�me.
- With a...

Is that good enough
to get into the top four?

How are you gonna
elevate this thing?

You can't just serve
a pot de cr�me.

No, I'm not.

I'm gonna do
the edible flowers,

- mascarpone.
- Wow.

I'm here, I'm bold,
I'm a rocker.

You guys are gonna
love this.

Good luck.

40 minutes to go, guys!

Time flies in
the MasterChef kitchen.

What is Nick making?

Nick is making...

- Okay.
- I don't know.

Talk to me.

- Come on, Nick.
- Ugh!

I don't know,
I don't know.

Nick is freaking out

over my basket,

and has zero idea

what he's going to do.

Hold on, shh, shh, shh.

He could go taco route.
He could go chips route.

I don't know,
I don't know, I don't know.

What's he doing?

Holy crap.

Mexican food is completely
out of my comfort zone.

He's got shrimp, so he could
make some shrimp enchiladas.

[bleep]

I'm lost, I'm lost.

- I'm really worried about Nick.
- Sure.

I think he's definitely
scared right now.

Claudia was smart here.

Nick, he's going down

in a big Mexican
ball of fire.

Oh, come on, buddy.
Come on, pop.

Ugh.

I don't know,
I don't know, I don't know.

Come on, kid.

What's he doing?

Mexican food is completely
out of my comfort zone,

and I'm stumped
with this basket.

What is Nick making?

I don't know.

But I'm looking up,

and I'm seeing three people

that have been exactly
where I am right now,

but they've persevered.

This is where
it counts, guys.

It's just
an inspiration to me,

and if they did it,
I can do it.

Oh, I know.

You just have
30 minutes to go,

but for one of you,
your last 30 minutes

inside the MasterChef kitchen.

All right, Katrina,
you got the Italian box.

So what are you making?

I'm making
a veal scallopini

with broccolini pasta.

Okay, how excited
are you?

You seem like...like...

- Really?
- Yeah!

I want the crazy,
happy Katrina back.

That's what I need.

'Cause you need love when
you're cooking Italian food.

- Right?
- Yes.

You gonna make it?

Yeah, damn straight,
I'm gonna make it.

- Top four.
- Top four.

Top three, finale,
win it.

Go home to Wisconsin
and be like, "Look at this!"

Right?

Graham,
I totally love you.

Do it, come on.

- Stephen's nuts.
- Stephen's nuts.

- Yeah, yeah.
- Yeah.

Stephen,
what are you making?

I have some
steamed rice over here.

I got a mixed grill
I'm starting.

I have my pork loin
marinated with red curry.

I'm gonna do shrimp
with yellow curry,

and I'm gonna do this tofu
with maju curry.

You're making
one dish, right?

Yeah, is that too complicated,
do you think?

Because there's so many
strong flavors,

you have to know how to
actually tone down.

A lot of people
will put too much of stuff,

so it's about, you know,
negative space.

I appreciate that.

That is absolutely true.

I'm gonna do as much
as I can,

and if I can't do it,

then I will check myself

before I wreck myself.

Good luck.

15 minutes left!

This is usually the time when
I'm finishing up everything.

- Okay, Nick.
- Yes, Chef?

How are you feeling?

Uh, you know, I'm against
the wall right now.

- You are against it.
- Yeah.

Yep.

This is the most vulnerable
I've seen you.

What are you doing?

I'm gonna do
a chorizo mussel

in a pineapple
and chile ancho,

and then
I'm gonna steam those.

Almost like I would with white
wine with an Italian dish.

Listen, she wants you out.

- I know she does.
- Okay, you going home?

- Absolutely not.
- Good luck.

All right, Luca, Katrina's got
the ingredients you selected.

How's it looking
from up there?

She's going in a very,
very rustic take.

Great, typical Italian.

Claudia, who's looking
vulnerable from there?

I think that Nick
is definitely looking

a little frazzled,

but I see some definitely
good techniques.

Start thinking about
your plating.

- Let's go.
- Ah.

- Stephen is on fire.
- Ah!

Oh, sorry.

But my fear is that
he's going to just do too much.

On the surface,
Derrick's looks simple,

and tonight
it needs to be magical.

Come on, guys!

Nick, get it on the plate.

Let's go!
Ten...

Nine, eight, seven,

six, five, four,

three, two, one.

And stop.
Hands in the air.

Well done.

Now I want you to join
Christina, Graham and I

in thanking these three
MasterChef winners

for giving up their time
to be with us tonight.

Having the previous
MasterChef winners

up here with me
on the balcony

was absolutely amazing.

Good night, thanks.

- Good night.
- Thanks.

Ciao.

I'm literally in chills
right now.

This is one
of the best experiences

I have had
in the MasterChef kitchen.

Wow, what an honor.

It is now time to see

which of you did those winners

and their baskets
of 20 ingredients justice

and who has plated
their last ever dish

in this kitchen.

First up, Derrick.

Tonight I had
the hardest basket

to work with,

and even though it's simple,

I really think I did
Courtney's basket justice

in this pot de cr�me.

Describe the dish, please.

It's a chocolate and
Darjeeling tea pot de cr�me

with mascarpone cream

and a champagne lemon
toasted sabayon.

Why chocolate mousse?

Previous MasterChef winners

were saying
play to your strengths.

Yep.

These are the kind of desserts
that I like.

The flavor's...good.

But it's so rich and heavy.

The mascarpone,
I would have put inside,

so it lightened up
a little bit,

so it's not just
dense, dense, dense.

I can't give you credit
for the edible flowers,

'cause you didn't
make them.

And the execution's
a cop out,

'cause I've seen you
execute better.

I don't like mousses
set in the mold,

'cause you can't
do anything with them.

What a shame that it's
stuck in that mold.

I want more finesse.

It's good,
but it's safe.

Never, ever across any stage
of this competition

do you play it safe.

Play it safe,
and you're on the way home.

Damn.

The flavor is nice.

Darjeeling tea leaves
definitely play well

with that dark chocolate.

Bitter and floral notes
that tie really well,

but I think the tricky thing
when you torch a sabayon,

because it's so heavy
on the eggs,

it ends up tasting
like scrambled eggs

or cooked eggs.

A pot de cr�me is usually
a little bit lighter.

This is very dense,
and I would have loved to see

one of those flavors
that Courtney brought

that would help sort of
lighten the dish.

It's a good dish,

but it might not be good enough
to take you to the final four.

It's a good dish,

but it might not
be good enough

to take you
to the final four.

Right now
I'm kind of nervous.

Claudia took a shot at me,

and I did something
I thought was creative,

but it might knock me out.

Right, next up,
Nick, please.

I am extremely proud

of what I was able
to put together

with a basket of ingredients

that I've never
worked with before.

I just really hope
that the judges

are on the same page,

'cause I am really excited
about my dish.

Wow, Nick,
describe the dish, please.

You have a chorizo mussel,

steamed in a fresh
pineapple juice

with lime and cilantro rice

and poblano sauce.

It looks fantastic,
let me tell you.

Thank you, Chef.

I got nervous
at the beginning.

You had ten minutes to go, and
that sauce wasn't even ready.

Um, the first couple minutes,
I was freaking out,

and I was letting that
get to me.

- Yep.
- And then I took a deep breath

and said,
"I'm not going out

just because I have
to cook Mexican food."

Exactly.

Mussels, you steamed
in pineapple?

Yes, in the anchovies
that were steeped

in the fresh
pineapple juice

with the chorizo.

Look at the mussel.

You cooked them perfectly.

They're soft and
incredibly tender

and almost sort of
falling out of the shell.

Wow.
Wow, wow, wow.

Nick, it's incredible.

The flavor's there,
the texture's there,

the heat is there.

The cooking of
the mussels is exemplary.

The rice, delicious.

The sauce, incredible.

I mean, Claudia
gave you this basket

to send you home, but,
Nick, you've done it justice.

Thank you.

Based on what I've
just tasted,

you are heading definitely
to the top four.

- Thank you, Chef.
- Brilliant.

Thank you.

Oh, my God.

It's beautifully sexy
in the best possible way.

Thank you.

It's not often
big guys like us

get to, like, talk about
sexy food together.

Yeah, no [bleep].

I'm kind of feeling a little
uncomfortable, little weird.

It's still awkward,
but we can do it.

Yeah.

Charred corn gives it
a beautiful smokiness,

and chorizo gives it
that textural contrast.

It's the best dish
that you've done,

and there's no better time to
start doing that than right now.

- Good job.
- Thanks, Chef.

I'm on cloud nine.

I rode the middle
for way too long,

and I think that
I'm coming out

and getting
in front of the pack

just at the right time.

Nick's coming out
of his shell,

he's getting comfortable.

Watch out.

Next up, Stephen.

I was just trying so hard

to impress
the MasterChefs today,

and I put everything
into this dish.

I put my heart
on this plate,

and I'm just hoping
it's enough to keep me here.

So, Stephen,
describe your dish.

Deconstructed pho

using the head-on shrimp,
pork, some mustard greens,

and the yellow curry
on the tofu

with a nice broth.

What inspired you?

Christine herself

and how she approaches
Asian food.

Mm-hmm.

So it's up to me

to match the technique.

I think that you did
a really great job

of honing in
on those Asian flavors

but also sort of leaving
your own fingerprints,

the creativity,

the wild man with
the wild mind.

Yeah.

You did a great job
of reining it in.

Thank you, thank you.

- Yeah.
- Mm-hmm.

- Great seasoning, all around.
- Thank you.

Especially the tofu,

which is so hard
to make delicious, right?

I mean, it does need
a lot of love,

and here you've got
the color.

It's delicious.
Pork's delicious.

I love the greens,

but the killer deal here
is the broth.

If there was anything
that I'd do to change it up,

it is a little hard to eat.

If I had a bowl with these
things all kinda in there,

it's just easier
for me to enjoy,

but very smart cooking.

Thank you.

The judges,
they like my dish,

and I think
I've done enough

to stay here
in the competition

and get to the next level.

Last up,
with Luca's Italian basket,

Katrina.

Let's go, please.

I've never made
veal scallopini before,

but I'm really proud
of myself.

I feel like everything
came together,

and I think
I did a good job.

Wow.

Now that looks rustic,
and that looks charming.

Describe the dish, please.

It's a veal scallopini,

breaded and fried,

with homemade fettuccine

and broccolini and mushroom

in a white wine
garlic and shallot sauce.

Broccolini,
how did you cook it?

First, I blanched it,
and then I put it in the sauce,

and then I saut�ed
the mushrooms, garlic,

shallots and
red pepper flakes.

Hmm.
Pasta's delicious.

- Thank you.
- Got the heat in there.

But is this veal
overcooked?

No.

Good.

Damn, damn.

Damn, damn, damn,
damn, damn.

- You see that?
- Yes.

That's what?

It's...

pink.

Now that's not pink.

You know that.
That's what?

Raw.

Now that's not pink.

You know that.

That's what?

Raw.

Oh, dear.

I know we can eat pink veal,

but that's literally
minutes away

from being back
in the field.

The veal is so undercooked,

it just tastes
like any protein,

because it's chewy
as anything.

But pasta's delicious.

Love what you've done
with the broccolini.

The chili flakes
for the heat, love it.

I wish you'd left
the veal off.

Damn.

So near yet so far.

Top four is on the line.

It's getting down
to the wire,

and it's painful to watch.

At this stage, that's how people
start falling off.

I love everyone,
but the fact is

right now somebody's
going home.

Wow. Well done.

Could all four home cooks
please step down to the front?

Thank you.

Four fantastic home cooks.

Tonight, sadly, one of you
will be returning home.

Three of you
will be joining Claudia

in the top four.

There was one
truly great dish.

The home cook
joining Claudia

in the top four
of MasterChef...

congratulations...

Nick.

Get up there with Claudia,
so we can clap you out.

Thank you.

Whoo!
Top dish, baby.

To cook the best dish

with a basket full
of Mexican ingredients

shows that when I step
out of my wheelhouse,

I shine.

I'm safe.

I'm moving into
the top four.

My mom is gonna flip out.

Stephen, tonight you took
those Asian ingredients,

you got carried away
with your presentation.

But the strength was there.

And that final dish

has put you up on the balcony.

Congratulations.
Good job.

I'm in the top four, baby.

There's only three people
in front of me.

I came here
to be number one,

and that's what
I'm gonna do.

Derrick, Katrina,

this gets more and more
difficult,

and you know
Christina, Graham and I's

expectations are super high.

It comes down
to the tiniest of detail.

Derrick, what you did tonight
was underwhelming,

and it was just
badly executed.

Katrina, you cook
with your heart on your sleeve

every time you come
to this competition.

But tonight,
I think it's pretty obvious

that dish was
missing the mark.

Derrick...

you did...

just enough...

to edge into the top four.

Please say good night
to Katrina

and head up
to the balcony.

I knew.

Stay strong.

Damn it.

Katrina, you have been
an amazing student.

You cook from your heart.

And, Katrina, I would love
to see you in France.

Do you know why?

'Cause I know
what it did for me.

And it confirmed
my calling in this industry.

I have two restaurants
in France.

I can't wait for you to go
and spend time in them.

When you're ready
to go to France,

you let me know,

and I'll arrange that
for you personally,

as my guest.

- Wow.
- Wow.

- Wow.
- Wow.

Because I want to see
what you're like

when you come back from there

and continue your dream.

Thank you.

You've got
no reason ever,

for the rest
of your life,

to lack in confidence,

'cause you have been
a shining star.

- That's right.
- Agreed.

Please come up here
and say good-bye.

Come here, you.

Come on.

You're awesome.

Thank you.

Katrina, in your mind,

who is gonna become
America's next MasterChef?

With all my heart,

Nick Nappi.

And take care.

Thank you.

You are welcome,
come on.

Place your apron on
your bench, my darling.

Enjoy France.

Coming into this,

I didn't know what level
of skill I had.

Ahhh!

But I've been told
over and over

from the judges
how good of a cook I am.

You just keep getting
better and better.

This is the best dish
I've tasted from you.

I am blown away.

This dish is delicious.

Thank you.

Right now I feel like
Father Christmas

just jumped down
the chimney.

Great job.

Congratulations, Katrina.

I never thought that I could
pursue my dream,

but Gordon Ramsey has told me,
"Yeah, you can, Katrina."

- That's delicious.
- Oh, thank you.

I think you're talented.
Very talented.

Thank you.

I have more confidence
coming out of this competition

than coming in.

- Tommy, did you hear me?
- Yes.

Say yes to me.

Take 'em off!

I found my voice.

The Blue Team...

You're the best captain.

I am truly humbled

that Gordon believes in me

that much
to send me to Paris.

- Love you, Katrina.
- Bye, Katrina.

I can't believe it.

A girl from Wisconsin...

Thank you.

Is going to France.

Bon voyage.

Next week...

Three amazing boxes.

Three judges.

Am I gonna have
to step into the shoes

of these MasterChefs?

Oh!

The final four can see
the finish line...

- That one's burned.
- It's not burned.

- You're killing me.
- Uh, no!

Don't give me problems.
Give me solutions.

Who will reach the semi-final?

Puree is mind-blowing.

It's gonna be
really tough to beat.

And who will fall short

at the final hurdle?

Seriously?

This is MasterChef.

Oh, my goodness.

Sync and correction: Ajvngou
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