All language subtitles for MasterChef US - S07E02 - Battle for a White Apron 2

Announcer:
Previously on MasterChef.

Gordon Ramsay:
You're all fighting

for the same thing.

- One of these.
- Woo!

Announcer: 40 of the most passionate
home cooks in America

- faced off...
- Watch your eyebrows.

- in the culinary battles...
- They're falling a little bit.

- of their lives.
- It's beautiful.

Thank you.

- Ten survived.
- Really delicious. Well done.

( cheering )

Announcer:
And claim the coveted white apron,

( shouting )

gaining entry
into the top 20

and the MasterChef
kitchen.

I'm proud
of you, Daddy.

Announcer: Tonight, with only
ten spots remaining,

the competition heats up.

The best way
to turn your lady on

- is to turn your stove on.
- Hmm?

( chuckles )

Woo!

Announcer: With some of the most
intense battles...

What is he doing?

Announcer: ...the MasterChef kitchen
has ever seen.

I'm screwed.

You're got to start
plating, young man.

He's falling apart.

Announcer #2: The most passionate
home cooks in America

have been invited
to the MasterChef kitchen

to go head-to-head

in a battle
for a coveted white apron.

It's going down
in the kitchen today.

This is...
this is a dream come true.

- I got this.
- I'm so excited.

I'm just like,
"Get me in there already."

Announcer: In the battle
for a white apron,

the home cooks
will face off

over their
signature dishes

to prove they deserve

one of the ten
remaining aprons

and a spot
in the top 20.

- First up is Takeila.
- Ahh!

A nail technician
from Chicago.

who's ready to claw her way
into the top 20.

I've been doing nails
for 20 years.

I'm the nail lady.
That's what they call me.

Doing nails
is wild and it's unique.

It's exactly what I like
to do in the kitchen.

I like to create something
that people will just die for

and that's how they do
when they look at my nails.

Like, "Oh, my God.
This is what she did?"

You haven't done my nails
since you been here.

This Takeila nails
or Takeila tacos?

Takeila tacos.

Nails is my life.

But food is my passion.

And food is about love.

It's about families
coming together.

I think it's amazing.

- What about this Dan?
- He's a kid.

I'm about to shoot
this tequila home

with a slice of lime.

My name's Dan,
I'm 26.

Peace!

I'm from Charlotte
North Carolina

and I'm
a fraternity guy.

I was social chair
of my fraternity

so I interacted with
a lot of sorority girls.

And I mean,
I'm just saying,

cook a girl dinner you might end up
cooking her breakfast as well.

I know tacos.

- I mean, I'm using flounder.
- Nice.

Me and Grandpa Dan
used to catch those

off the North Carolina coast,
reel 'em in.

I cook from the gut.

And I think
it's a huge advantage.

That is done.
This is ready for the tortillas, man.

All the other contestants
are gonna look at me

as the frat guy
who can't cook.

( all chanting )
One, two, three, fry!

They don't know,
I'm about to haze this competition.

Come on, Dan.

Dan, come on!

Hey, baby.

( cheering )

Takeila: Come on, Dan.
Let's go.

- That was exhilarating.
- ( Takeila laughs )

Dan, I know you've had a lot of
tequila going around that frat house

but huh-uh,
you've never had

Takeila like this.

Welcome.

I've never hazed a woman
but Takeila, it's your time,

because I'm gonna show you
who the real king of tacos is.

All right, guys.
Battle of the tacos.

You will each have
just 30 minutes

to take home that apron

- by wowing us with your tacos.
- Yes.

- All right.
- Your time starts now.

Dan, what's so special
about your tacos tonight?

I'm making
beer battered fish taco

with a little bit
of fresh pico de gallo

and a fresh, zesty
lime sour cream.

And it's kinda like my own
North Carolina rendition

of the California Baja style
fish taco.

I'm using flounder.

I love a good
beer batter.

What beer are you using?

I'm using amber lager, club soda,
and a little bit of vodka.

It does something
like denature the gluten

which makes the batter
stick around the fish

really crispy and nice.

- Wow.
- Nice.

Gordon: Where did this passion
come from?

Is it something you just
recently found or--

The best way
to turn your lady on

- is to turn your stove on.
- Hmm?

( laughs )

Guys like us know that.

( laughing )

( chuckles )

Gordon:
Half way, guys.

15 minutes gone.
15 minutes to go.

Takeila, what are you
making for us?

I'm cooking jerk chicken tacos.

And waffles with
a cayenne-maple-honey dipping sauce.

Wait, I thought
we were doing tacos?

Yeah, tacos.
And waffles.

It's gonna give you
a taste that you're like, "Oh, my God,

I never even thought
to think of something like this." Watch.

Right, okay.

Eight minutes to go.

Now, Takeila's
waffles and tacos?

Waffle batter is
typically eggy and light

and it's also a bit sweet
so you're gonna get

something that's little bit
more like a crêpe.

But I mean it could
be interesting.

Now the batter
that Dan is making right now

it needs to be just
the right consistency.

If it's too thick then we're gonna
have a super-bready batter.

If it's too thin,
it won't hold on

to the outside
of the flounder.

You got this, Dan.
You got this,

Gordon: Takeila cooking
the chicken in water.

Come on, you gotta be
a bit more elevated than that

at this stage
in the game.

Christina:
It's missed opportunity

to infuse more flavor
into the protein.

And any spice
you put on there,

the season is washed off.

Watered down.

I guess the real
question's gonna be

is Takeila's imagination
going to make Dan's

straight up the middle
fish tacos seem

a little too pedestrian.

We're down
to sixty seconds to go.

This is it.

Two stunning dishes,
one apron up for grabs.

That turns into a spot

in the top
20 of MasterChef.

Ten, nine,
eight, seven...

Gordon and Christina:
Six, five, four,

three, two, one.

- And stop drinking, Dan.
Hands in the air. - Hands up.

- Nice job, guys.
- Well done.

Please,
very carefully,

bring your dishes
down to the front.

Let's go.

All right.
Tell me about this taco.

Takeila:
It's a jerk chicken taco

with a cayenne maple honey
dipping sauce

and cornbread waffles,
of course

All right.

Now I love
a good jerk seasoning, right?

It's got some heat,
but I was surprised to see you

take the dry rub
on the chicken

and put it
in a sauce pan with water.

- I would worry that--
- It would take the season away.

- Yeah, that it would
water it down. - No, it doesn't.

Okay.

I like what you've done here
with the jerk chicken taco.

The meat actually
does have flavor to it which is great.

I like the sort of
dense, hearty,

savory nature
of the cornbread.

Great heat over here.

I think overall your elements
taste delicious,

I just don't know
that they make sense together.

Wow.
That is interesting.

Chicken's actually moist
and good.

But it's out there,
but then that's a bit like you...

- Right.
- Out there.

That's me.
I'm on the dish.

- You are on the dish.
- I'm on the dish.

- Thank you.
- Thank you.

Dan, describe
your tacos, please.

We got a beer battered
fish taco,

topped with a fresh
pico de gallo,

and then a lime crema
on top of that.

Dan, I mean...

Quite honestly...

delicious.

- Really tasty.
- Appreciate that.

Balance of flavor
is up there.

Love the amount of lime
you've got,

because that just
lifts everything.

- Good job.
- Thank you, Chef.

Quite good.
It's refreshing.

It's light,
it's bright.

The only problem
with a taco like this

is the lime
and the sour cream are so bright,

and the pico de gallo
has so much flavor

that you don't want
the fish to go lost.

- Yeah.
- If you had a little bit more of that beer

in the beer batter,

I think you would have
gotten an even thinner shell

and really let that fish
shine just a little bit more.

But this is a really
delicious taco.

Thank you.

Tonight we have two
unique-sounding dishes.

The battle won
by a very fine margin.

Congratulations...

The battle won
by a very fine margin.

Congratulations...

Dan.

- Great job.
- Thanks, man.

Seriously,
incredible potential. Good job.

Thank you, Chef.

Takeila, you know,
the chicken actually tasted moist.

But focus on one thing,
get that right.

- Don't give up.
- Thank you.

Both of you,
well done.

Thank you.

( cheering )

Woo-hoo!

I've never received
such a compliment

from someone I idolize
as much as Gordon Ramsay.

You know, I feel like
throwing a party

but now it's just me
getting to work.

It's me learning,
it's me making myself better at cooking.

Woo-hoo!

( cheers and applause )

Announcer:
Our next home cook is Zack,

a construction worker
from Belleville, Michigan.

I built this burger
from the ground up.

I think it's gonna send
this boy packin'.

Announcer: Who hopes his spin
on an American classic

will earn him
a white apron.

Anything that needs
to be built on a lake

in Belleville, Michigan,
I do.

We mostly build
decks, docks, seawalls, stuff like that.

Being a construction worker,
I'm all about the protein.

My body burns
on protein and fat

( grunts )
MasterChef.

MasterChef.

If you want the heat
you need the meat.

( imitates explosion )

I know you're
gonna do great.

I'm a mama's boy,
I was raised with four siblings

and one mom, she played
both mom and dad.

And did a great job at it.

So happy for you
to have this chance.

You're gonna
make me cry.

I would love
to open restaurants and retire my mom.

Return all the favors
that she's done for me.

Love you, buddy.
Give me a hug.

( murmurs )

Announcer: Standing in Zack's way
is Alejandro.

First Venezuelan MasterChef.

Announcer: A voiceover artist
from Miami.

who plans to use
his Venezuelan flair

to win a spot
in the top 20.

- You dreamed about this.
- This is a dream.

- This is a dream.
- This is what I wanted.

Five years ago, I moved
to the United States

in search for
the American dream.

I'm a voice-over actor.

- �Y porqu� no?
- TV shows, cartoons...

I do promos, trailers...

Mi nombre
es Alejandro Toro

and I am
the next MasterChef.

But cooking
is really my passion.

I cook from the heart.

Venezuela is gonna
be so proud of you.

My mother
is everything to me.

In a country
like Venezuela,

the opportunities
are more limited.

It's hard to live
as a family

and it's even harder
to be a single mother.

Just being here,
it's a bless.

My mom has sacrificed
her whole life

so now I want
to pay back.

I wish I could give her
half of what she has given me.

( cheering )

Woo!

( imitates explosions )

( shouting )

Welcome.

Zack: This is the battle
of the burgers.

Alls I knew was beef.

My mom made
beef, beef, beef,

burgers, burgers, burgers.

That's all I ate.

Gordon:
Let's go, guys.

Alejandro: Any home cook
can make a burger,

but I'm gonna put
my Venezuelan spin on it

and I'm gonna
make it sexy.

Stand behind
your bench, please.

Thank you.

Alejandro, the secret
behind any great chef

is his or hers family.

Who are with you today?

Today, with me
are my mother, Marietta,

and my grandmother,
Maria Teresa.

And which one has been
the biggest influence on you?

My mother, Marietta.

And who's here
supporting you today, Zack?

My mother, Beth.

How proud do you think
she is of you today?

She's glowing,
I just saw her, she was crying.

It was awesome.

Right.
Two stunning burgers.

Two very intelligent
home cooks.

One apron.

30 minutes to get
your hands on it.

Your 30 minutes
starts now.

Good luck.

Alejandro,
what are you making?

I am making
hamburguesa con todo,

burger with everything.

It's gonna have
a fried egg,

it's gonna have
cabbage, onion,

with yuca fries.

And a chimichurri sauce.

Gordon: Right. Zack, describe your
burger, please.

Chef, I am making
a black and blue burger

with onion rings,
jalape�o strings,

- and a spicy voodoo
dipping sauce. - Wow.

That's gonna be
two thin patties,

blackened on the outside,

so it's nice and salty
and spicy.

And I'm gonna
stuff that patty with blue cheese.

Zack, how does
Alejandro's burger sound to you?

It's doesn't sound
as beefy and manly as mine.

He might be the Casanova,
but I'm gonna "blast-him-ova."

Ooh, "blast-him-ova."

Gordon:
15 minutes gone.

Two burgers
head-to-head.

One apron
up for grabs.

Alejandro, did your mom teach
you how to make this burger?

Yes, I remember
the ingredients it had

and I went based
on that on memory.

So you spent some time
together in the kitchen.

Yes, for sure.

- It's great bonding time.
- Nice.

Zack, I remember
what confidence it gave me

when my mum was by my side
in my first ever competition.

I was so nervous until she came
and held my hand,

and... ( exhales )
it all went away.

She wants nothing more
than to see me succeed.

So it means everything.

Coming up to five
and a half minutes to go.

I am slightly concerned

about the complexity
of Zack's burger

Blackened burger
with a blue cheese?

Wow, that's dangerous.

I mean, that's spicy,
the blue cheese, very salty.

Very overpowering.

Yeah, but if you get
it just right,

it could be a force
to be reckoned with.

I'm a little worried
about Alejandro.

It looks like
his beef patties are just steaming.

He's just
turned them over

and there's
very little color.

15 seconds to go.

- Oh, my God.
- Oh, my God.

Gordon:
Ten, nine, eight,

seven, six,
five, four,

three, two, one
and stop.

Hands in the air.

Two burgers
head-to-head.

One apron
up for grabs.

- Oh, my God.
- Oh, my God.

Gordon:
Five, four, three,

two, one,
and stop.

- Hands in the air.
- ( clapping )

- Well done.
- Christina : Nice job.

Gordon:
Great job, both of you.

Now, very carefully,

please bring
both of your dishes down to the front.

So Alejandro,

talk me
through the layers.

Alejandro: I have the first patty,
then I put some cheese,

and the other patty on top.

On top of that I have
ketchup, mustard,

and garlic mayo.

- Then I have some
smoked ham and cabbage... - Wow.

tomato, and the egg.

With a side of yuca fries
and a chimichurri sauce.

I wanna slice this thing
and look inside.

That's what draws you
into a burger.

The season is good,
I like the spiciness of it.

But it just looks
a mess.

However, burger's
all about robust flavor.

And yeah, I like it.

- Thank you.
- Thank you.

You can tell from the meat,

that your griddle pan
just wasn't hot enough.

It's a good flavor,
it'd be even better

if that griddle was hot
and you really seared it

and you got a little bit
of pink still

on the inside
of the burger.

I love that you did
the yuca fries.

I think that already shows us a little
bit more of you are on this plate.

The burger is a good start,
it's definitely not perfect.

But all in all,
nice effort.

Yes, ma'am.
Thank you.

Zack, describe
the burger please

from bottom to top.

Zack: We have a ground
sirloin patty

that has been blackened
and stuffed with blue cheese.

We then have a layer
of grilled jalape�os,

and a layer of thinly sliced
raw white onions,

topped with
honey bourbon ketchup,

with onion rings
and jalape�o strings.

That burger bun is
absolutely crispy.

Nice.

The patty is delicious.

Love the blue cheese
in the middle.

Quite like that.

Don't like
the raw onion.

Very pungent,
very strong.

Jalape�os, fried onion rings,
delicious.

However, you've smothered it
With lots of seasoning.

I'm already on fire
with one bite of that burger.

So strong effort.

Badly balanced.

Because you have
a lot going on there.

Yes, Chef.

I like the funk of the blue cheese
for sure.

I'm not as offended
by the blackened seasoning.

For me,
more than anything,

the jalape�o
is a little too much.

I think you've got
a lot going on here.

Editing is one
of the hardest things to do.

But really nice effort.

Thank you, Chef.

Uh, this is a tough one.

I know how much
my mother means to me.

And I love the fact
that you've brought your mothers.

- We'd like to meet them.
- Oh, man.

Please, pop outside
and bring them in.

I mean, longer,
he needs longer.

See, that works.

( cheering )

( speaking Spanish )

Mom, Gordon would like
to speak to you.

Come on.

Oh, my God.

That's some real finesse,
look at how smart he was.

I know, yeah,
but look.

There.

The blackened part, is that
not too much seasoning?

Welcome, ladies.

Please, come on down.
Thank you.

Mums, welcome.

- Thank you.
- Thank you.

Alejandro, could you
introduce your mum, please?

Yes. Marietta Toro.

Marietta, your son
clearly has a passion for cooking.

How important is
this competition for him?

Very important.

It's a dream come true.

Just being here
makes him a winner.

I work very hard
every day to become

half the human she is.

Zack,
introduce mum, please.

This is Beth Wilson,
she's the kindest, most loving,

generous person
I've ever met.

Beth, how important
is this competition to him?

It's an opportunity
of a lifetime.

It could change
the rest of his world.

It's very important.

She's showed me
the kind of love and affection

that words can't describe

and I don't think
I could every pay back.

Both burgers
had personality.

Zack, strong, bold
and just Midwest.

Alejandro,
a different take on a burger.

Whatever the outcome is,
I know both of your mums

are incredibly proud,
that's obvious.

The burger that had
the slight advantage...

Marietta,
pass this apron to your son.

Thank you.

Alejandro:
I've gone so far

since I've gotten here
from Venezuela.

And now I'm--
I won an apron.

And to have my mom here
and have her put

the MasterChef
apron on me,

I'm living
the American dream.

I win everything,
so this is gonna be no different.

( chuckles )

Announcer: Our next battle features
shrimp and grits

and four
talented home cooks

who will compete
for two MasterChef aprons.

Man:
All right, Neco!

I'm Neco,
and back at home in Detroit,

I'm a manicurist
but also,

I'm what some people
would call a psychic,

because I hear voices
which are my ancestors.

Let me get that soul clap.

So I know there's
a white apron in my future

because my ancestors
told me so.

Right, Tanorria!
You got this!

I am Tanorria,
I am a credit union coordinator

from Chattanooga,
Tennessee.

And the best
shrimp and grits

come from the South.

( shrieks )

I'm Shawn,

and I'm a restaurant manager
from Las Vegas, Nevada.

So as far
as shrimp and grits,

you don't need
to be from the South,

you just need
to understand flavors.

Whoo!

My name is Brittany,
I'm from New Hartford, New York,

and I'm a server.

Welcome,
nice to see you all.

Nice to see you, Chef.

I grew up in a really big
Italian family,

my grandfather was
the king of the kitchen.

He didn't
let anyone in but me,

and you know,
he taught me everything.

So I'm gonna grab
that white apron today

because I'm bringing it
to the Italian side,

I'm putting
love and passion into my food.

And I'm gonna make
my presence known.

This is the battle
of the shrimp and grits.

Four talented
amateur cooks, two aprons...

to catapult yourself
in the top 20 of this competition.

Well, I'm the only one
who has talked to the spirits

and they've already
told me

that one of those
belongs to me.

Absolutely not.

Right, your 30 minutes...

starts now.

Yeah, baby.

Shrimp and grits, I mean,
a classic American comfort.

The secret is what?

You gotta start out with
a delicious tasting liquid.

Chicken stock, beef stock,

you gotta use
liquid that has flavor.

You can't make grits
with just water, in my opinion.

No. And the shrimp,
preparation is crucial.

- Oftentimes shrimp is overcooked,
right? - It becomes rubber.

Mm, that's what
I'm talking about, B.

- Neco, gives us an insight
- Yes.

to your shrimp
and grits, please.

Today, I'm making
shrimp and grits

with a white wine
cream tarragon sauce.

This is the best
shrimp and grits

in "Detroit Rock City."

What are you cooking
the grits in?

What flavored stock
have you got?

Actually,
I don't do a stock,

I just do water,
butter and salt.

I keep it pretty simple,

like how
my mom and dad taught me.

- Right. - Bada boom bada bing,
there you go.

- ( pops )
- Ooh!

In Vegas we call that,
"poppin' bottles."

Brittany, what kind
of beer is that

and what are you
using it for?

Ah, it's
a nice Belgian ale.

I make a beurre blanc
and instead of using white wine,

- I use beer.
- Right.

I'm from a really huge
Italian family,

so my shrimp and grits
are kind of a,

they're an Italian spin.

I put a little veggies
with mine

because I need
a little more texture and crunch.

I fry my grits too.

- Nice.
- Ten minutes gone,

20 minutes to go

so speed up
a little bit.

Come on,
thicken for yo' mama.

You're a nut, girl.

Gordon:
Shawn, give an insight.

Shrimp and grits,
how are you gonna nail it

and get your hands
on that apron tonight?

Well, I'm making
a Southwestern style shrimp and grits,

with little bit
of sweet roasted corn

and sweet chili oil.

Right.

My secret weapon
is maple syrup,

combined with bacon.

So you're giving us a restaurant
quality take on the classic?

I run a Michelin
recommended restaurant,

so I'm hoping.

- Okay.
- Gordon: Wow.

Tanorria, give us
an insight

to your shrimp
and grits, please.

Being from Tennessee,
I'm bringing all the South to you today.

- Gordon: Good.
- I am bringing shrimp and grits

and I am bringing it
with some fried okra crispies.

- Woo!
- So the grits themselves, the secret?

Cream and butter,
if you're not putting

cream and butter
in your grits,

you're not making grits.

This is a Southern recipe

that comes
from my grandmother.

Wow. Beautiful.

Don't burn me, please.

You guys are just coming up
to two minutes left.

Taste everything, make sure
it's exactly what you imagined,

because only two of you are walking
out of here with those aprons.

Come on, babies.

60 seconds to go.

You know what's at stake.

Four dishes,
only two aprons up for grabs.

Ten,

Gordon and Christina:
nine, eight,

seven, six, five,

four, three, two, one.

Gordon:
And stop. Hands in the air.

Christina:
Hands in the air.

Well done.

All four of you, please bring
those dishes on down.

Gordon:
Smells incredible.

Brilliant.

That was a unique
four-way battle.

All right, Neco,
describe the dish, please.

Neco:It's a four cheese shrimp
and grit blend,

white wine tarragon
cream sauce

and crab meat.

Okay, so you cooked
the grits in water.

- So, no stock?
- No stock.

Wow.

Here's the thing,
crab's delicious.

The shrimp
actually tastes nice.

But the grits are
very middle of the road.

So if you'd added stock

then it would've gone up
to another level.

- Thank you.
- Note taken. Thank you, Chef.

Now Brittany,
describe your dish for me.

Brittany:
I made an Italian style shrimp

with a fried grit cake.

Christina: And then talk to me about
the sauce that's on top.

The sauce
is a beurre blanc.

Instead of using the white wine
and the shallots

I used green onions,
and I put beer in it.

It's definitely
a far more modern approach

than the classic
shrimp and grits.

The beer beurre blanc
is good,

I would have loved
a little bit more acidity to it,

just to brighten it up
a little bit.

The shrimp is done
really well.

Really interesting approach.

Thank you.

Shawn, describe
the dish, please.

What we did was
a Southwestern

sweet and smoky
shrimp and grits.

with blackened shrimp,

finished off with a little bit
of roasted corn.

Okay, why this technique?

Just because I wanted
to separate the layers of flavor.

- Mm-hmm. - I wanted to give
you the saltiness of the grits

with the sweetness
of the roasted corn,

and smoked paprika.

Um, so grits,
delicious.

Love the corn.

However, you've destroyed
the shrimp.

'Cause they're sticky
and overcooked,

and you could've done
a lot better with them.

- Absolutely, Chef.
- Yeah?

I'll do better.

All right,
Miss Tanorria.

Describe your dish
for me.

Tanorria:
You've got a traditional

Southern style
shrimp and grits with andouille,

and okra crispies.

The tricky part
when you go classic

is if you don't nail it,
it just is forgettable.

Yeah. Tennessee won't
let me come back home.

( both laugh )

That is delicious.

Thank you.

The grits are incredible.

They're just oozing
with flavor.

Which is what
grits should do.

I love the heat
from the andouille,

the shrimp is delicious.

- I think you've definitely
did Tennessee proud. - Thank you.

Thank you so much.

Well done, all of you.
Gallant efforts. Good job.

Sadly, we're gonna give
two aprons out.

We would like
to invite...

Tanorria to come up here.

Congratulations.

Wow.

- I have a white apron, guys.
- Uh, yeah.

Young lady,

that will go down
in history

- as the best
shrimp and grits. - No way.

- Gordon: And you'll be
tough to beat. - Thank you.

- Keep it up.
- Thank you so much.

Well done.

( applause )

What is happening?

Oh, my God.

Okay, guys, that means
there's one apron left.

There's one home cook
that Gordon and I

would like to work with,
nurture, develop...

as a cook.

And that person is...

( cheering )

( screaming )

Oh, my God, I can't believe
I just got an apron.

( screaming )

I'm hanging up
that server apron,

I have this beautiful thing
to wear from now on

and it will be,
it will be forever stuck to me.

( laughing )

You did it, baby!
( cries )

I can't believe it. My grandmother
is so proud of me right now.

My baby.

From the South,
straight to your mouth,

Tanorria is here to stay.

Next MasterChef, baby.

( grandmother crying )
You deserve this so much.

Announcer: Never in the history
of MasterChef

has it been so difficult
to own the coveted white apron.

Gordon: Hold the head up high
and continue cooking.

- 'Cause we haven't seen
the last of you. - Thank you.

Announcer: But with the battles
drawing to a close...

Gordon: Two gallant efforts.
One apron.

And it's going to Katie.

Announcer: ...five more skilled
home cooks...

- Come on.
- It's yours, Diana.

- I know it's mine.
Thank you. - Congratulations.

Announcer: ...managed to savor
the taste of victory.

Gordon:
Cassie, good job.

- Diamond.
- Gordon: D'Andre.

( cheering )

Announcer:
In all, 19 home cooks

are going to place
in the top 20.

God,
I'm so proud of you.

Announcer:
Leaving just one final spot

in the MasterChef
kitchen.

( sobbing )

In our final battle,
Shaun, a Las Vegas DJ...

I'm ready to go.
I can't wait.

Announcer: ...is hoping to mix his music
with his culinary dreams.

I've been on some of the
biggest stages in the DJ community.

I actually DJ'd--
The only DJ to ever DJ

on Las Vegas Boulevard
for New Year's Eve.

I DJ'd in front
of 150,000 people.

But I have just as much
of a passion for food

as I do for music.

Looks good to me.

Food and music
are the basis

of most of our memories
in our lifetime.

( crowd cheering )

I want that apron
so bad, Mom.

I bet you do,
I bet you do.

- I miss Dad.
- I know you do.

My father actually passed away
a few years ago.

My dad loved my food.

My dad would fly me
to go see him

just to cook him
some meals.

But when he passed away,
it gave me so much more drive.

Um, I gotta--
I have to make him proud.

( whispers )
Aw, man.

I'm proud of you.

Announcer: Standing in Shaun's way
is James,

a truck driver from a very
different part of Las Vegas.

I don't come from
the glitz and glamour of Las Vegas,

I come from the real Las Vegas
that's off the strip.

Gangs, prostitution,
drug dealers, crackheads.

All the things
that is a nightmare,

is North Las Vegas.

And I went to truck driving
to find a way of escape.

But when I'm on the road,
I miss my kitchen.

This is where we usually do
all our cooking at right here.

So I made this
little portable kitchen I have with me

when I do
my truck driving.

I got a hot plate,
I got electric wok,

electric griddle.

I call it
my get down kit.

( chuckles )

- This is it right here,
you guys. - ( cheering )

Truck driving
isn't my passion,

cooking is my passion.

And I want to get
out of that cab

and I want to get
into the kitchen.

( crowd cheering )

Vegas, baby!

James:
This is Vegas versus Vegas.

We're dudes
on steak and seafood.

And what better dish
than surf and turf?

Let's go, guys.
Come on down.

Shaun: Being a top DJ in Vegas,
I get to dine

at the finest establishments,
so I know fine dining.

And my surf and turf

is the best damn
surf and turf on the planet.

Welcome.

Thank you, thank you,
thank you.

Now, you both have
45 minutes

to perfect
a surf and turf.

No problem.

Any final words
for each other?

- See you later.
- Ha-ha.

Your 45 minutes...

starts...

now.

Let's go.

You ready over there,
Shaun?

Rock and rolling,
baby, rock and rolling.

Rock and roll,
baby, rock and roll.

- Shaun, describe
your dish please. - Yes, sir.

Tell me
what you're doing.

I'm gonna do a new school
Vegas surf and turn.

Hard seared filet mignon,
lobster,

I'm gonna top it with a nice hard seared
piece of foie gras.

And I'm gonna get risky
and I'm gonna do

a bone marrow
beurre blanc.

You're gonna do
a bone marrow beurre blanc?

Beurre blancs,
as you know obviously, is usually used

for more fish
and lighter proteins.

But I wanna tie in
the steak and fish

and I think that the bone marrow will
give it a little earthiness.

The gamble of Vegas.

I've been gambling
all my life, Chef.

- Where are you from?
- I grew up in a small town

in western North Carolina.

And then I packed up
and moved to Las Vegas

on a hope and a dream.

Girlfriend?

No, Chef.
I am a DJ in Vegas.

( laughing )

Right, 15 minutes gone.

Woo, let's get it,
let's get it.

- Gordon: James?
- Yes, sir.

What are you going for?

I'm doing
a seared rib eye,

a butter poached lobster
with grill marks on it,

and I'm gonna do my Cajun shrimp ball
my daughter loves.

- Gordon: How old is she?
- She's 12.

- Does she ever jump
in the truck with you? - All the time.

- My daughter's actually been
to 49 of the 50 states. - No.

- Wow.
- Wow, that's awesome.

- What's your favorite state?
- North Carolina.

That's where your
fellow competitor,

Shaun's from,
North Carolina.

I'm gonna send him
back home there.

( laughs )

Beautiful,
beautiful, beautiful.

Gordon:
Just under 20 minutes to go.

Rocking and rolling, James,
rocking and rolling.

I see you over there,
I see you, baby, I see you.

Shaun, my big worry
about the dish

is the bone marrow
beurre blanc.

That's one thing
that doesn't go inside a beurre blanc.

- 'Cause it's greasy,
it's fatty and... - It's gutsy.

That's like putting
a quarter million dollars on black

and it could be red.

But it could be black.

- ( pan sizzles )
- Ooh. You hear that sizzle?

Now James's dish.
I mean, there's a lot going on there as well.

Butter poached lobster

and then he's
grilling that as well,

so I'd be
a bit careful there.

If you butter poach it,
it gives it that soft sweetness,

grilling it
toughens up a little bit,

starts to curl
the lobster.

He should be
very careful.

James:
Ooh, that smells good.

Beautiful.

Just under
four minutes to go.

- James: Woo.
- Shaun: Time to go faster.

Has Shaun
bitten off too much?

Three and half minutes
left to go,

nothing on the plate.

James, calm, collected

and starting to plate.

This gamble
may not pay off.

Coming up
to three minutes to go.

Come on, Shaun.

Gordon:
Let's go guys.

Two surf and turf,
one apron up for grabs.

Shaun's gotta go,
what is he doing?

Gordon: Shaun, you're gonna have
to start plating.

( grunts )

- Go for it, bud.
- I'm screwed.

Gordon: Let's go.
Finishing touches, James.

Keep it going.

60 seconds to go.

Last minute.

- Whoo!
- Edit, Shaun, edit.

If you don't
need it all,

it doesn't all need
to be on the plate.

You've got
to start plating, young man.

30 seconds to go.

- We're gonna judge you,
boy, follow the plate. - Oh, my God...

Son of a bitch.

He's falling apart.

Gordon:
60 seconds to go.

Last minute.
Let's go guys.

Two surf and turf,
one apron up for grabs.

I'm screwed.

Edit, Shaun, edit.
If you don't need it all,

it doesn't all need
to be on the plate.

You've got
to start plating, young man.

30 seconds to go.

Son of a bitch.

- We're gonna judge you,
boy, follow the plate. - Oh, my God...

Gordon:
25 seconds to go.

He's falling apart.

20 seconds to go.

I need to see
steak on there,

I need the lobster
on there.

15 seconds to go.

Crunch time, baby,
crunch time.

There's no way
I'm finishing.

Gordon:
Ten, nine, eight,

seven, six, five,

four, three, two, one.

- And stop,
hands in the air. - Boom!

- Shaun: Woo!
- Oh, my God.

- Great job, man.
- Good job, brother.

Gentlemen,
very carefully,

bring your dishes
down to the plinth, thank you.

- Shaun: After you, kind sir.
- Thank you, brother.

Uh, they smell incredible.

Beautiful.

Right. Good.

Describe the dish,
please, Shaun.

Shaun:
So what I have is a seared filet mignon,

butter and herb poached
lobster tail,

bone marrow beurre blanc
and a hard seared foie gras.

It's Vegas, baby.

Gordon: You've got that part,
right. Um, glamorous, exuberant.

Um, great sear
on the filet.

What will we get in here?
Where are we going?

Medium rare, sir.

- That is cooked
to perfection. - Thank you, Chef.

Why foie gras?

I wanted to add
some fattiness to it,

since I went
with the filet mignon.

I wanted to give you a little
bit of silkiness.

You've nailed the lobster,
and you've nailed the filet mignon.

- ( sighs ) - But you've got
a little bit too much going on,

- Okay, okay.
- 'cause it's too rich.

So you need to pull back
a little bit.

Thank you, Chef.

Foie's nice, I actually quite
prefer the foie on there.

- Thank you.
- I get the richness,

I get the luxurious
nature of it.

I think the beurre blanc
in general

- is just a little lost.
- Too much? Okay.

I was expecting
to get something

a little bit more meaty
to coat it.

But I think you did
a really good job.

Thank you.

James,

describe the dish,
please.

Um, what I have here
is a seared rib eye,

with my Cajun shrimp balls,
butter poached lobster,

with a toasted pine nut,
apple, arugula salad.

What was the spice that you
started seasoning with?

- Because it smelled delicious.
- Oh, Creole seasoning.

I did like a Cajun style
surf and turf

- for you guys today.
- Right.

- And the rib eye?
- I did a Cajun rub on that as well.

And then I actually made
a butter parsley sauce

that I let it marinate in
before I actually seared it.

Here's the thing,

I mean it's not
as attractive as Shaun's,

- but the flavor
is extraordinary. - Yes, sir.

Gordon: Lobster's beautifully
poached, steak's perfect.

- Prawn balls, delicious.
- Thank you, Chef.

And the seasoning, got that
combination right, pretty good job.

- Thank you, Chef.
- Gordon: Thank you.

- All right, James.
- Yes, Chef.

Now what's going on
with the arugula salad over here?

I just did toasted pine nuts, green
apple, and fresh lemon over the top.

Thought I'd throw
a little finesse on it.

The surf and the turf,
you nailed.

Thank you.

But I think
more than anything,

the arugula salad
and the yogurt and dill sauce

just doesn't have
a place on the dish.

Most definitely, Chef.
Okay, okay.

I think
the editing process

is a point
to work on for sure.

Most def.

It's a tough one.
Very tough.

Both of you give us
a minute, please.

- Gordon: Um...
- Oh, man...

Who's got the potential,
I mean they both got incredible--

They both do,
that's the problem.

- Hey. Whatever happens,
bro, good luck. - Thank you.

- With James, look what he's done.
- Yeah.

He's showing restraint.
If you can deliver

that amount of flavor
and that amount of goodness,

and there's hardly
any meat on that plate.

Christina:
Shaun nailed the temps.

I think he needs
to pull it back a little bit.

- Bone marrow beurre blanc.
- Stop.

He's a home cook,
you have to trust me on this one.

We're looking
for potential.

So guys,
as you can tell,

it was a little bit
of a split decision.

We both believe
in both of you.

But there's
only one apron.

Oh ( bleep ).

The home cook
that takes this apron,

and a place
in MasterChef

is...

Congratulations...

( crowd murmuring )

( crowd cheering )

( screaming )

Oh, my God!

Woo!

Yeah!

( cheering )

I am disappointed
that I didn't get the apron,

but you know, Shaun represented
Las Vegas like myself

so I'm gonna be
cheering him on at home.

Go Vegas.

Let me look!
Let me look! Oh, my God!

Shaun: Having this MasterChef apron
means the world to me, man.

I can't imagine how my dad
would feel right now.

It's a--
I wish he was here.

But I know he's...
he's doing cartwheels.

Whoo...

( crowd cheering )

Announcer:
Next week on MasterChef.

No.

Announcer: The kitchen is graced
by a culinary legend.

Cassie:
Wolfgang Puck?

MasterChef is stepping up
their game this year.

Announcer: But it's an epic
Gordon Ramsay dish...

Gordon:
Everybody got it?

Why's he so quiet?

Announcer:
...that takes center stage.

Stop the clock.

For one of you,
this is your last ten minutes.

Sync & corrections: Ajvngou
www.addic7ed.com