All language subtitles for MasterChef US - S06E18 - Think Inside the Box

(male narrator)
Last week...

Three returning champions
served up a challenge

of their own.

Take that basket
and do it justice.

(narrator)
But it was one costly mistake...

- That's what?
- Raw.

Damn.

(narrator)
That ended Katrina's
MasterChef dream.

Tonight...

(Gordon)
Three amazing boxes,

Three judges.

(Stephen)
Am I gonna have to step

into the shoes
of these MasterChefs?

[groans]

(narrator)
The final four can
see the finish line.

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

Killing me.

Uh, nope.
Don't give me problems.

Give me solutions.

(narrator)
Who will reach the semi-final?

This purée is mind-blowing.

(narrator)
And who will trip up
at the final hurdle?

- Seriously?
- This is MasterChef.

(Claudia)
Oh, my goodness.

My dream is to connect farm,
food, and people via

a farm-driven food truck.

Welcome, guys.
Come on down.

You know, I came here
to follow the dream

of opening a gastropub
in San Diego.

I'm so close.

(Claudia)
Winning MasterChef would give me
the opportunity

to open up Claudia's Cocina.

Authentic Mexican food
with a Claudia twist.

I have a one in four chance
of making my dreams come true.

Winning MasterChef,

opening a restaurant
called Rock Torn Rose,

and calling my mom
and saying that

I just won on MasterChef.

You are officially
the final four of MasterChef.

Tonight, you'll be
cooking in teams.

Win this challenge tonight,
and your team

will be moving on
to the semifinals of MasterChef.

Lose, and then you will
go head-to-head

with your teammates and face
the dreaded pressure test.

And one of you will have
the advantage

of picking those teams.

The home cook that
won the last challenge,

Nick Nappi.

(Nick)
This is a big choice for me.

Do I pick somebody that I know
that I work

really, really well with,
and pick to win?

Or someone that I know
that I can beat

in a pressure test?

I don't want to go
to the pressure test.

So I want the strongest
person with me.

So, Nick, who's it gonna be?

- Claudia.
- Claudia.

Right now, I'm looking
at the winning team.

Stephen and I.

And it doesn't matter
what challenge

gets thrown at us.

We've got this.

(Stephen)
All of a sudden,
Gordon and Christina

and Graham, they all roll out
boxes each with

their own name on them.

And I'm thinking,
"Oh, no.

"Am I gonna have to step
into the shoes

of these great MasterChefs?"

Mm-hmm.

Each box contains ingredients
that really define

our style of cooking.

(Graham)
Both teams will have
just one hour

to use the ingredients
in one of those boxes.

You're gonna be making us
an incredible

MasterChef -worthy appetizer
and entree.

(Christina)
All of these three boxes
will have starring roles

in tonight's challenges.

But for now, there are only
two boxes we need to deal with.

Chefs?

Christina's box is taken
out of the equation.

And immediately, I realize
that's the pressure test.

Dessert in a pressure test?

No, thanks.

You guys ready to find out
how you are going

to pick a box?

(all)
Yes.

[laughs]

(Christina)
Please, take a cookie.

[laughs]

Whoo!

Blue Team,
please open your box.

You have some of my
absolute favorite

ingredients on Earth.

Delicious duck,
filet mignon, rack of lamb,

fresh watercress,
butternut squash,

pomegranates,
morel mushrooms,

and live Santa Barbara
spot prawns.

It doesn't get
any better than that.

All right, Red Team.
Open up the box.

Oh, I love it.

You have live Dungeness crab,
wild salmon fillet,

Berkshire pork chops,
heirloom apples,

fennel, jumbo asparagus,
and crème fraîche.

Oh, I love this.

Gentlemen.

We want to be truly
inspired by your food.

To accomplish just that,
we've decided to

provide you all
with a little inspiration.

Oh, my goodness.

(Stephen)
Inspiration comes rolling out
of the restaurant

into the MasterChef kitchen.

Check it out.
Check it out.

(Nick)
There's salmon crudo.

(Claudia)
Pork satay and creamy mustard.

(Nick)
Crab-stuffed spot prawn.

(Claudia)
Salmon tartare.

(Derrick)
Different takes
on rack of lamb.

Truly incredible what
a MasterChef can accomplish.

This is amazing.

(Gordon)
Each and every one
of these incredible dishes

were created from ingredients
within those boxes

in front of you.

Tonight, you can go
a million ways.

Please, take your boxes
to your stations.

(Nick)
The stakes are huge.

The team that wins
goes straight

to the semifinals.

The strategy here is that
Claudia and I

have to stay on the same page.

And we've got to come up
with one menu

and stick to it.

Your 60 minutes starts

now!

All right.

First thing, let's make
our menu seafood.

That's what I was thinking.

- We need to highlight the crab.
- Beautiful.

Here's what I'm thinking,
maybe something like

a prawn ceviche or prawn crudo?

With the avocado as well.

I want to get Mexican spice
in the crab.

Maybe I can make a parsley
and cilantro herb oil?

There you go.
Do that.

(Derrick)
I'm thinking the duck
for the entree.

Yes, I like that.

We have to use
the morels somewhere.

Yeah, yeah, absolutely.

A salmon fillet on top
of a celery root purée.

Okay, perfect.

Lock it up.

Boo-yah!

Red Team, Blue Team,
five minutes gone.

Let's go!

Prawns, cucumber...

- You've got garlic?
- Yes, I do.

Gordon, in your box,
what's sort of

screaming appetizer
and entrees?

I'd start off with
the shellfish,

those Santa Barbara prawns.

Then, into a red meat,
a filet mignon,

a duck if you're adventurous.

Score it like this?

Yeah, like a diagonal
checkerboard.

Graham, so is there
anything in your box

that the home cooks should
sort of be wary of?

Like, what are the sort of
risks in your box?

(Graham)
I love crab.

But you have one hour,
and to spend so much time

in getting such a little bit
of meat out of it?

Throw it to the side.

I'm spending way too much
time on this.

Hey, so Gordon Ramsey's box,
what are you guys

whipping up for an appetizer?

We're doing a prawn ceviche.

We're gonna use the roe.

Stephen's working on
pea and avocado--

Watercress purée.

The sauce on the bottom,
the cucumber,

the prawn on top of that--

Very light appetizer.

- All right, good luck, guys.
- Thank you.

(Gordon)
13 minutes gone,
47 minutes to go.

My Claudia.

- Yes, Chef?
- Appetizer, what are you doing?

We are making
a crab broth, Chef.

Crab broth?

With a cilantro oil
and then we're gonna put

some beautiful crab in there.

Whose idea was the crab broth?

Yeah, it's Nick's idea.

Is it in the oven?
Are we roasting it?

It's already in
the pressure cooker, Chef.

It's in the pressure
cooker already.

- The crab's in there?
- Not yet, Chef.

I'm waiting for it to boil.

I don't want to--

I got to put them in there
the right way.

Well, what's in there?

Uh, shallots, garlic,
bell peppers--

Yeah, we're 15 minutes in.

There's no [bleep]
crab in there.

I cannot even believe it.

The crab is not in the pot.

A semifinal spot
is lingering.

(Claudia)
We are not gonna have a broth.

We've literally just
booked our ticket home.

Well, what's in there?

Uh, shallots, garlic--

We're 15 minutes in.

There's no [bleep]
crab in there.

I cannot even believe it.

The crab is not in the pot.

A semifinal spot
is lingering.

But I needed it
to boil first.

But the longer the better,
the more flavor, right?

Absolutely, Chef.

38 minutes to go, good luck.

- Can we take them out?
- Not yet.

(Gordon)
I am nervous.

The Red Team are doing
a crab broth

to start as
their appetizer.

But 15 minutes in, the crab
wasn't even in the water.

There is no chef anywhere
tonight in America

that will get a crab broth
tasting delicious

in 45 minutes.

I think they're--
they're not happy--listen--

They're not happy with
our crab broth idea.

What else can we do?

We can do an Italian crab cake.

That could easily
be mixed together.

Do that.
Get on it.

Changing direction.

What do you want me
to season this duck with?

Salt and pepper, that's it.

And we're gonna place
the duck on this

flattop right here and get
that skin crispy, right?

Right.

We can finish that duck
in the oven.

No, let's just do it
all in the pan.

Halfway, guys.
30 minutes remaining.

Let's go.

All right, Stephen,
run me through.

Entree, what is it?

We're gonna go with
a crispy-skinned duck here.

We have a sauce with nuts
and morels and Madeira.

Butternut squash purée with
caramelized Brussels sprouts

and some bacon in there as well.

- Those ducks--
- Yes, sir.

You're cooking skin side down,
you're rendering out the fat,

but they're still raw, okay?

- Yeah.
- Be careful.

- I will.
- We have 25 minutes.

25 minutes to get them
cooked and rested.

Cooked and rested,
yes, Chef.

Good luck.

Wow.

So Blue Team, no one's
taking control yet.

Watch my Brussels sprouts
in there.

I can't watch your--

Duck is still raw, 25 minutes to
go, can they pull it off?

- Yeah, they got to get it done.
- They got to get it done.

Claudia, what's going on?

We're making some
Italian crab cakes instead.

I am forming them
right now, Chef.

Okay, what's the entree?

Pan-seared salmon
over garlic Tuscan kale.

Okay.

We wanted a completely
seafood menu.

Good luck, okay.
I can't wait to see it.

Thank you, Chef.

- Stephen.
- What's up?

Are you kidding?

What do you mean,
am I kidding?

What does that mean?

Those are gonna be done
in 25 minutes in the oven?

Do you have a better idea?

Talk to me.
Don't give me problems.

Give me solutions.

(Claudia)
How are those skins?

Are those skins
crisping up real good?

- Perfect.
- That one's burned.

It's not burnt.

- I don't agree with that one.
- What, this?

That one, I don't agree with.

Give me another one.
Give me another one.

- I'll do another one.
- Yes, thank you.

- Killing me.
- Last six minutes.

Blue Team, Red Team,
start thinking

about your plating.

Let's go!

I think our appetizer's
just a little on the green side.

Little on the green side,
what does that mean?

We need another color.

All right, well, while
you're thinking about it,

do something.

The Blue Team's appetizer
to entree on a menu,

I'm sold.

I just don't know that
I'm sold

that Derrick and Stephen
as teammates.

It was supposed to be
the pomegranate.

Uh, no, no, no, no, no, no.

I don't think we need
to do that.

This is where we're at.
I'm already here.

Hey, when we plate the salmon,
we're gonna plate it

skin side up.

No, skin side down.

- You want it down?
- Yes.

Skin side down.

Do we need more red
on that plate?

(Gordon)
Last two minutes, guys.
Let's go!

I'm changing the way
its sitting.

You can't change it
while it's on the plate.

- Yeah, yeah.
- Come on, guys.

Put the greens down
and then the salmon on top.

Beautiful.

(Gordon)
Finishing touches, please.

Get that sauce on there.

You follow me with the sauce
while I plate this.

Follow me with the sauce.

(Gordon)
10, 9, 8,

Oh, my God, oh, my God,
oh, my God, oh, my God.

7, 6, 5, 4,

3, 2, 1.

And stop!
Hands in the air!

- Good job.
- Well done.

It's time to find out
how you did.

(Gordon)
Red Team, please bring up
your appetizers.

(Nick)
Everything's at stake right now.

I just hope that Claudia's
crab cake idea pays off

and that we didn't take
a risk at the wrong time.

Describe the dish, please.

(Claudia)
We've made
Italian crab cake, Chef,

with a roasted red pepper sauce,
cilantro oil,

and an avocado mousse.

What's in the crab cake?

There is crab, egg,
scallions, parsley,

salt, pepper.

Look at the vibrancy of that.
Beautiful.

And it tastes good.

It's seasoned nicely.
It's crispy on the outside.

And I closed my eyes,
it tastes like crab.

Is it the most luxurious
crab cake? Not really.

Is it Italian? Not really.
But it's good.

The important part is
you bounced back,

and you came back strong.

And I'm amazed.

You got that done
within 25 minutes.

Well done for
changing directions.

Smart move.

(both)
Thank you, Chef.

Thank you.

I really have to saw through
all of the crab meat,

which is a great sign.

What makes it
an Italian crab cake?

We had the parsley
and the green scallions

and then the roasted
red pepper on top.

It's chock full of crab.

The avocado and the cilantro
actually brings

a really nice zest to the bite.

But I think that if you had
more roasted red pepper

on the plate,
you would've sold me on

the Italian-style crab cake.

But overall,
really tasty appetizer.

- Thank you.
- Thank you, Chef.

All right, next up,
Blue Team.

Appetizers, please.
Let's go.

I had definitely an integral
part of this dish,

but at the last moment,
Derrick decided

to dress it up with
some pomegranate seeds.

It doesn't make any sense.

It's his plating.
He's gonna own it.

He better sell it.

Right, Derrick,
describe the dish, please.

It's a spot prawn ceviche
topped with

a pea and avocado purée,
spot prawn roe,

finished with pomegranate seeds.

Marinating the spot prawn,
smart choice.

Love that fresh vibrancy
to begin the dinner with.

Who cleaned the prawn?

I did, Chef.

I've got the crunch
of the cucumber,

freshness of the
Santa Barbara spot prawn.

Purée's intriguing.

Champagne vinegar,
vibrant, delicious.

Roe, amazing.

But there's one ingredient
in there that doesn't sit.

The pomegranate seeds.

The pomegranate seed.

I don't want to feel like
I'm going to the dentist

to take out a pomegranate
seed within my teeth.

What the [bleep] was going
through your mind

putting a pomegranate seed
in there?

There's one ingredient
in there that doesn't sit.

The pomegranate seeds.

The pomegranate seed.

What the [bleep] was going
through your mind

putting a pomegranate seed
in there?

I didn't think there was
enough color on the plate, Chef.

Yeah, but maybe a
pomegranate juice, so you got

the sweetness
and the sourness from it.

But the obnoxious crunch
of the pomegranate seed,

it's just not necessary.

So on the verge
of something stunning,

but it was spoiled
by a pomegranate.

Damn.

Would you say that this
was more your dish or your dish?

I think one person has to--

Just tell me, yours?

Yes, yes.

It's seasoned nice
as far as the acidity.

I would've rather seen the
cucumber cut a little smaller.

And then, just olive oil
on the actual spot prawn.

It's still a great dish,
but is it the dish

that immediately makes me
taste it and go semifinal?

Probably not.

If I would have not used
the pomegranate seeds,

would it have knocked it
out of the park?

We could possibly be
going to a pressure test.

I'm sweating pomegranate seeds
right now.

It's now time to try
the entree from the Red Team.

Nick, Claudia,
please bring it up.

(Nick)
The plate looks beautiful.

And if our entree is as good
as our crab cake was,

we've got this in the bag.

Please tell me what we have.

(Nick)
We have a pan seared salmon
over sautéed kale,

a celery root purée
with a roasted red pepper sauce,

and salmon roe.

Roasted pepper sauce
used twice?

Uh...

It doesn't make
any sense to me.

The same exact sauce
used in both the crab cake

and the salmon dish.

Why on both dishes?

We tasted this dish,
and it needed something.

We weren't gonna give that
to you if it wasn't complete.

The same exact sauce
doesn't get used

anywhere else on the menu.

Sorry.

Why do we spend
so much time...

Oh, no.

Doing a crispy-skinned fish

and then flipping it over
and letting it sit

on a bed of wet
Tuscan kale and sauce?

Look at that,
it's like a salmon condom.

It's disgusting.

Kale's delicious.
Celery root sauce is great.

The appetizer was great.

We just wanted some more sauce.

This dish, it's like taking
you back down that slope now

because of what is on it
that we don't want.

Yes, Chef.

Confused.

What goes well with salmon
in your box?

Begins with F.

(both)
Fennel.

Fennel.

There's another one in there,
begins with A, asparagus.

Kale's way down here,
way down on the list.

Who cooked the salmon?

I did, Chef.

And what were we looking for
in the middle?

- Medium.
- Medium.

And what's that?

That's under medium.

Yeah, you know that's rare.

Actually tastes better
than it looks.

However, if I give you now,
30 minutes, both of you

go back there and cook
from Graham's box again,

do you think you could
come up with something

better than that?

- Absolutely.
- So do I.

You've cooked better
individually

than you have as a team.

This dish shows
no personality.

It shows confusion.

(Nick)
I'm kicking myself
in the ass right now.

I can't believe we put
the red pepper sauce

on the plate for the crab
and the salmon.

I should've listened
to myself and left

the damn salmon skin up.

I'm worried about
the outcome of this.

I don't know if we did
enough to beat the Blue Team.

Blue Team, can you bring
your entrees up to the front?

(Derrick)
We got t to shine
with this entree.

And all I'm thinking is,
we put the protein

in Stephen's hands,
a madman.

(Christina)
What's the dish?

(Stephen)
Crispy-skinned seared duck
served on a bed

of butternut squash purée,
Brussels sprouts,

and then a sauce
of morel mushrooms and shallot.

In terms of execution,
is there anything

you would have done differently?

Stephen took charge of the duck.

And I think if there was maybe
one thing we could swap,

it would've been the way
I would've seared the duck.

The butternut squash purée
is delicious.

The Madeira sauce is delicious.

The duck skin is a little tough
to get through.

The skin wasn't
rendered far enough.

But I think overall,
this dish was definitely

a really nice 50/50 marriage.

Good job on this dish.

Thank you.

Why morels?

I look at it as Derrick's
from the city,

and I am from the country.

The morels have
a deep, earthy flavor

that marry well with the duck.

And who cleaned the morels?

I did.

So I've eaten two morels,

and I've got sand and grit.

Damn.

Yeah.

Duck cooked beautifully.

Could've been longer
fat side down,

so no white fat anywhere.

It's moist.
It's delicious.

Purée is mind-blowing.

The sweetness with
the gaminess of the duck,

absolutely love it.

I just wish we had
cleaned the mushrooms.

- Thank you.
- Thank you.

It seems like the appetizer
went to the Red Team.

And the entree seemed
to lean more towards us.

I mean, at this point,
it feels kind of 50/50.

Across the 60 minutes,
both teams had

some highs and some lows.

However, you know,
both teams bounced back.

But there can only be one
winning team tonight.

The two home cooks
who will now move in

to the semifinal
of MasterChef...

Congratulations...

The two home cooks
who will now move in

to the semifinal
of MasterChef...

Congratulations...

Blue Team.

Yes!

Derrick, Stephen, head up
to the balcony.

It's the culinary fight
of your lives.

Two of you enter,
one will leave.

But before that battle begins,
you need to put these on.

Your armor.

Here you go.

(Nick)
I just feel bad, man.

I chose Claudia for my team
because she's

the strongest competitor here.

And she's my best friend
in this competition.

And now I've got to go
to a pressure test with her.

Only one of us is walking
out of this thing.

In the previous challenge,
you both had to make

an appetizer and an entree
as a team.

We are still missing...

the dessert.

(Nick)
Of course, it's desserts.

I don't want to get
too confident right now,

but the last couple things
that I've baked have been great.

Hopefully I can do that
again now.

(Christina)
With these ingredients,
I also put together

some incredible desserts
of my own.

Oh, my goodness.
That's beautiful.

To be the MasterChef,

you have to be able to
defeat the desserts.

Wow.

Nick, which of these desserts
do you think

is the most difficult?

Oh, my God.

Um, the macarons
and the tower of power.

Claudia, which of these
desserts is the most difficult?

I think the pavlova for me,

and the three layers
of cheesecake.

Let me tell you which one
is the most difficult.

This one.

Tonight, to save yourselves
from elimination,

you will both have to make

my chocolate malted layer cake.

Beautiful.

There are six distinct parts
of this dessert:

chocolate cake,
malted milk crumbs,

a chocolate malted milk soak,
chocolate malt frosting,

a warm malt fudge sauce,

and perfectly charred
marshmallows.

Wow.

It takes months
to master this cake.

I'll give you my basic
recipe for it

and 90 minutes.

Ooh, [bleep].

Seriously?

This is MasterChef.

Head to your stations.

You dodged

the biggest

bullet.

Semifinals are right
on the other side

of this crazy ass cake.

It's time to see if
I've become MasterChef or not.

Everything you've sacrificed,
everything you've fought for

in this kitchen is now
all on the line.

(Claudia)
It's unfortunate that
Nick and I are down here,

because I think that we're
both the two best chefs

in this competition.

This feels like our finale.

Your 90 minutes...

Good luck.

Starts...

May the best chef win.

Now!

[exhales heavily]
Come on, kid.

Tonight, this is the hardest
ever pressure test.

This, for me, is the ultimate
challenge of who

deserves a spot
in the top three.

Nick and Claudia are very
well-rounded bakers.

They know how to make
a chocolate cake

and how to bake it well.

I think they are both
completely capable

of pulling it off.

(Claudia)
I've never been under
so much pressure.

I don't want to go home today.

I'm not ready to go back
to La Mesa.

I'm not ready to see
my daughter yet.

Even though I really
would love to see her.

It's just not time right now.

So I'm not going down
without a fight.

So this incredible cake,
it's a tower of pure chemistry.

But how do you teach
somebody to make this?

Yeah, when they get hired,
like, what are the steps?

When I teach my staff
how to make

the chocolate malt layer cake,

we start by teaching how
to make the cake itself.

Okay.

- Start with butter, sugar.
- Right.

You paddle that around.

The sponge batter needs
to have tunneling and aeration.

That's what a cake is.

It's light and fluffy.
It's not dense.

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

12 minutes gone, guys.

Come on, stop shaking.

Stop shaking.
You got this.

Claudia, how are you feeling?

I'm feeling good, Chef.

Consistency's nice
and light, aerated.

Yes, yes.
I whisked it.

There was a paddle in there,
but the paddle doesn't

get all of that air in it.

- You changed it, good.
- So I changed it.

Smart, with a little
more of that--

- Yes.
- Can you beat him?

- Yes, Chef.
- Good luck.

Thank you, Chef.

[bleep]

Get off, dude.

[bleep]

I'm mixing my batter,
and I realized

I used my scrape bowl,
my dump bowl, in my batter.

I put the wrong bowl
of ingredients in the mixture.

I've got to start over.
I'm screwed.

[bleep]

Let's go.
Let's go.

What happened?

No, don't talk to him.

Got to do it again.

[bleep].

I can't believe it.

By now, your sponges
should be in the oven.

[bleep]
[bleep]

(Nick)
I'm mixing my batter,
and I realized

I put the wrong bowl
of ingredients in the mixture.

I got to start over.
I'm screwed.

[bleep].

(Nick)
Right now, I got to stay calm.

I have the ingredients that
I need to make another batter.

Scale it down a little bit.

It's not the exact amount,
but I know that if

I ratio right, I think
I'm gonna be okay.

Thank you, God.

So, Nick, how are you
feeling now?

I mean, you had to
redo your batter.

I feel better.

What happened?

Yeah, I let the pressure
get to me.

There's--you know, all that's
in my mind is my family.

So it's not even just
the pressure,

this is a technical thing.

- Absolutely, yeah, there's
no room for interpretation.

So you've got your cakes
in the oven now?

- Yeah.
- You feel confident.

- I feel good, Chef.
- You're gonna make it happen.

- I'm gonna make this happen.
- All right.

- Doing good.
- Yeah, yeah.

Focus, Claudia, focus.

(Christina)
While those cakes are baking,

they need to make the frosting.

The butter has to be
the right temperature.

Otherwise, you're gonna get
chunks of butter.

You're gonna have
a frosting that breaks.

There you go, there you go,
there you go, there you go.

All right.

(Christina)
From there, you have the

malted chocolate milk cake soak.

You soak the cake with it.

The charred marshmallows,

those are pretty easy, right?

Everyone's made a s'mores
at home before.

Oh!

Ah!

Oh, that one's
on fire.

13 minutes to go, guys.

Ah!

(Christina)
Claudia's been sort of doting

over these mini marshmallows.

One, two, one, two...

She's losing a lot of time.

I got it.

Oh, no.

(Graham)
Nick's oven is open.

He's now pulling his cakes out.

(Gordon)
Yeah, he is back in the game,
big time.

How long for your sponges,
Claudia?

Yeah, they need a couple
more minutes.

(Gordon)
She shouldn't have filled
her molds up so full.

Therefore, it's taking
so much longer to cook.

Nick's started to assemble
his first base on the--

It goes cake, soak,
frosting,

charred marshmallows,

frosting,
and then all over again.

(Gordon)
Wow.

He's ahead of her now.

Claudia needs to check
on those cakes.

She made the batter beautifully,
but if she over bakes the cakes,

she's gone.

Yep, dry.

- Claudia.
- Yes, Chef.

How are your cakes looking?

They were looking really,
really soft in the middle.

Let's take a look at them.

Thin, nice and domed,
they feel good.

Look at them,
they're starting to stretch out.

- It's time, girl.
- Okay.

The only thing that I'd say
to you is make sure

you have all your decor ready,
'cause you're gonna

be tight on time.

Good luck.

(Graham)
Use that turntable, guys.

Be a culinary DJ.

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

The malted chocolate fudge
is easily

the hardest part of this cake.

That glaze needs to be
just warm enough

to be fluid,
but just cold enough

to want to hug the sides
and the edges of that cake.

Nick's is looking amazing.

You're not gonna have time
to garnish it, Claudia.

She has a lot to do.

Five minutes left, guys.

That looks a little thick,
don't it?

Claudia's definitely
needs more heat.

Claudia, you've got to get
that ganache on.

Got to keep it on the heat.

Three and a half minutes to go.

I know, but it's, like,
not even boiling.

Ah, get on there.

Phew.

90 seconds to go.

(Christina)
Kay, she can do this.
She can do this.

- Good job, Nick.
- Yeah, buddy.

Oh, god, I'm so happy
with it right now.

Now just start decorating.
Let gravity do the work.

(Gordon)
60 seconds to go.

Oh, my gosh.

- You can do it.
- You can do it, Claudia.

- Come on.
- You can do it.

Just start decorating.

- Marshmallows on top.
- Marshmallows on top.

Sprinkle them on, Claudia.

20 seconds to go.

(Graham)
Let's go, Nick.
Tighten it up.

15 seconds to go.

(Gordon)
Five seconds to walk
down here, guys.

- Yes, Chef.
- Put it on the--

[groans]
Nick, walk.

- 10, 9...
- Take a breath and walk.

- 8...
- You're fine, Nick, go.

7, 6--
Claudia, you've got to move.

5--
Start walking, Claudia.

4, 3, 2,

1, and hands in the air.

- Give me a hug.
- Well done.

Claudia, how do you feel?

Disappointed.

(Claudia)
[groans]

Looking at Nick's cake,
then looking at mine,

it is truly depressing.

I'm so worried about
going home and feeling like

I let my daughter
and my family down.

Nick.

Yes, Chef.

(Gordon)
How do you feel?

This whole competition has been
the hardest thing

I've ever done.

This was the hardest thing
I've ever done inside of

the hardest thing
I've ever done.

(Gordon)
That was an extraordinary
90 minutes.

Claudia, Nick, well done.

(both)
Thank you.

Let's begin.

Claudia, you definitely
fell short in terms

of that outside presentation.

But it's the inside of the cake
that doesn't lie.

I assure you that
the flavors are there.

Your future rests
on this slice of cake.

Very impressive.

Thank you, Chef.

Let's take a bite.

I mean, you almost
managed to get

the layers of chocolate cake

lighter and fluffier

than when I make it.

It's almost cloud-like
in a really lovely way.

Visually, I think Nick
has you beat.

But from a flavor standpoint,
it's gonna be

really tough to beat.

Flavor-wise, it's delicious.

Got a great malt tone in there

that I'm a huge fan of.

The sponge cake itself,
really big.

- Yes.
- You know? Aerated.

Which I think could be
a good thing

if everything else is in
equal proportion.

But clearly, things are not
in proportion here.

Half of my slice looks like
it's crying out

for the outside
chocolate coating.

I want darker marshmallows,
and I want more fudge.

Fact that you got here
to the quarterfinals,

kind of expected more from you.

There's nowhere near
enough frosting.

If you're gonna put
less marshmallows in,

they need to be charred
to high hell.

You need to balance
the sweetness.

Nick, let's see how you did.

I have to say, visually,
your cake is beautiful.

Thank you.

My one concern for you
is definitely height.

Yeah.

Because Claudia's cake
is quite tall,

making your cake
seem much shorter.

Yeah, so when I had to do
my second batter,

I didn't have enough
to make the full.

So I had smaller cakes.

You shortened the recipe
slightly.

- Yeah, I had to.
- Got you.

'Cause I only had the
ingredients that I had left.

Let's slice in.

So, Nick, this slice of cake

could be your ticket

to the semifinals.

It's pretty beautiful.

Thank you, baby Jesus.

You did a really nice job
at finishing this cake.

Thank you.

There's something in that cake
that's not quite right.

- It's all about taste
of the cake, right? - 100 %.

[whispering]
There's something in that cake
that's not quite right.

It feels expensive.

Wow.

Nick, inside
it looks beautiful.

Thank you.

Frosting's delicious.

Fudge, really beautifully done.

But it's very sweet.

Why's that so sweet, Nick?

I have no idea, Chef.

It's 'cause I--
you know what?

It's 'cause I messed
with the recipe.

Tried to scale it back,
but my ratios

must have been off.

You scaled down the recipe.

- Yes, Chef.
- Why?

I didn't have enough
ingredients to do the full--

It's competition.

What do you mean,
it's a competition?

If Nick Nappi had asked you
for ingredients,

an egg, flour, butter,
would you have given him?

Yes, Chef, I would have.

Why didn't you ask
for ingredients?

I, uh--

I have fought by myself.

And I didn't think
to ask for help.

That's gallant.
That's brave.

That's tenacious.

But somebody's going
home tonight.

Thank you, Nick.

(Nick)
Damn it, man.

This was the hardest
pressure test

I've ever been in.

I'm hoping that the presentation
and the other flavors

are gonna carry me through.

So, we got two
fundamental flaws.

Claudia's sponge is delicious,
but it was way too light.

(Graham)
Not enough frosting
on the outside.

But visually, it was nowhere
close to Nick's presentation.

Unfinished, unfinished.

- Proud of you.
- You too, babe.

- Nick's looked incredible.
- Yes.

(Gordon)
Right? His frosting was good.

His glaze was delicious.

But when you change the ratios
in a recipe--

(Christina)
You have to be like
a mathematician to the gram.

But the big question is,
tonight, Christina,

who got closest
to what you presented?

I hated the fact that I was
going against you.

For the record, if I was
gonna lose to anyone,

I'd rather lose to you.

It'd be an honor to lose to you
if I have to.

- We all agree?
- Yeah, let's go.

(Gordon)
Claudia, Nick,

tonight's pressure test
was unlike anything

we've ever given, witnessed.

But the reason the bar
was set so high

was because it's about
how good you've become.

Whatever the results,
you guys did an amazing job.

(Claudia)
I'm not gonna be happy
with any decision today.

When you grow to respect
someone to the level

that Nick and I have grown
to respect each other,

you realize that there is

nothing in the world

that could make it okay

to see someone else

lose that opportunity.

- Good luck.
- You too.

(Claudia)
I'm not ready.

I'm not ready to hear
this verdict.

Christina, who's going
through to the semifinal?

(Christina)
[sighs]

The person going through is...

Claudia.

- I love you.
- Love you too.

Oh, my God.

Good job.

Nick, you by far made

the most visually
beautiful cake.

But baking is a science.

And you just can't mess
with those ratios.

Hold on.

I'm not sad.

I took a risk coming here.

I'm not going back
to where I was before,

because of you three.

I can't explain
or thank you enough.

The next chapter
in Nick's life,

where are you going?

Going back to San Diego.

I'm jumping in the ocean.

And I'm gonna start working
on getting that gastropub up.

Follow that dream.

If there's anything I can do,
I'm there to help.

- Thank you.
- Let's get that right.

Thank you.

Go say good-bye then.

- Keep in touch, yeah?
- I will.

- Good job, man.
- Thanks, man.

Nick, you did
an amazing job tonight.

Thank you.

(Gordon)
Three left,
one of them's gonna become

America's next MasterChef.

Who's it gonna be?

None of those idiots,
it's gonna be--

You know what?

Claudia reminds me of someone
that I cherish, my mom.

- Uh-huh.
- She's a fighter.

So I think Claudia.

Thanks.

Thank you.

(Nick)
It's bittersweet
being eliminated.

Top four was a huge
accomplishment for me.

Top three would have
been better,

and the winner
would've been great.

But I feel good, man.

I feel really good.
I accomplished a lot,

a lot more than I thought
I would.

[yells]

I quit my job as
a restaurant supply salesman...

There we go.

To follow my dream.

Let's keep them rolling, guys.
We're doing well.

And my biggest fear has
always been...

Ah, that's hot.

Am I good enough?

Tonight's winning dish
was made by Nick.

But Gordon and Graham
and Christina,

they made me push myself.

- Incredible.
- Thank you.

They made me believe in myself.

And it's a cool feeling, man.

- It's good.
- How good?

- Really, really good.
- How good?

That's really
[bleep] good.

- Well done. Seriously.
- Thank you.

Today, I feel like a new man

that took on a risk

and made something of himself.

Good night, Nick.

[applause]

(narrator)
Next week, it's the two-hour
MasterChef finale

as the three best
home cooks in the country

face the most daunting
challenge of the season.

These 30 industry leaders
are your judges.

Oh, my God.

(narrator)
It starts with
an epic culinary battle...

This is it.

(narrator)
For a spot in the final two.

He's pulling together stuff
that I've never

really tasted.

(narrator)
But, in the end, only one

will be crowned MasterChef.

And it all happens right here,
next week.

Sync and corrections: Ajvngou
www.addic7ed.com