All language subtitles for MasterChef US - S09E03E04 - The Judges Do Battle, Part 3-4

This season on MasterChef,
everything has changed.

Because this season,
the judges do battle.

Every home cook we bring here
into the MasterChef kitchen...

Is competing for a
MasterChef white apron.

Each of us have just eight aprons.

Just eight chances to find
America's next MasterChef.

If a judge chooses a home cook
to wear one of our aprons...

We become their mentor.

Gordon: Previously...

Game on, boys.

...our search for the
next MasterChef began.

One of us is going
to become your mentor.

- ( exhales )
- Who's it gonna be?

Gordon: 15 home cooks impressed us

with their culinary skills...

- Great job.
-...earning a coveted white apron.

- I got an apron from Gordon!
- ( cheering )

Tonight...

only nine aprons remain...

- This is gonna be
tough. - Whoo-hoo!

- ...as the last home cooks...
- Come on.

...scramble for a place
in the competition.

The final apron goes to...

- Gordon:And then...
- You are the top 24.

It's time for your very
first mystery box challenge.

- Lift!
- ( all groan )

I told you that this year

things are gonna be
tougher than ever before,

and I meant it.

Right, let's see what we've got.

- Joe, how many aprons you got left?
- I've got two aprons left.

- Two. Aar�n?
- I think I have four aprons left.

I've got three. One of us is gonna
find America's next MasterChef.

- That's right.
- Let the battle begin.

( cheers, applause )

Narrator: First up are
two talented home cooks

who hope to win a white apron...

I'm coming out with an apron, for sure.

...by putting their own twist
on their family's fried chicken recipes.

You've had my dad's Southern chicken.

It's kind of unreal, you know it is.

My name is Farhan, I'm 25 years old,

I live in Chicago, Illinois, and
I'm a third-year dental student.

My dad has owned a
series of restaurants,

and that's really where my
love of cooking came from.

Whoo-pah. This is my spice cabinet.

I love to combine American dishes

and change things up
by using Indian flavors,

and I think that's what's
really gonna set me apart.

My name is Gerron. I'm 25 years old.

I'm from Louisville, Kentucky,
and I'm an English teacher.

Out of seven siblings, I'm
the first person in my family

to go to a four-year
college and graduate.

Growing up in a rough neighborhood,
cooking, for me, was a way out,

and that's exactly the opportunity
that I want to provide for my students.

( cheers, applause )

- Let's get that chicken, bro!
- Yeah!

Farhan: MasterChef is
gonna give me the platform

to show America what
Indian food is all about.

- Welcome, guys.
- Gerron: Oh, my goodness.

Indian could really be the next Tex Mex.

All that needs to happen is it needs
to be packaged in the perfect way,

and I'm the person to do that.

Both of you, welcome
to MasterChef kitchen.

- Thank you.
- Aar�n: Now, to take a place

in the MasterChef competition,

you only have to impress one of us.

And if you have what it takes
to get more than one offer,

then it's up to you to choose
who you want to be your mentor.

And if you're smart, you'll pick me.

( both laugh )

So, it looks like we have a fried
chicken cook-off comin' our way.

- Fried chicken challenge.
- Yes, we do. Yep.

You have 45 minutes on the clock.

Time starts... now.

- Let's go, Farhan, let's turn it up.
- Let's do it, baby.

Making that Mumbai marinade.
What about you, brother?

I hear you. I'm over
here making my brine

for my Nashville chicken.
We gon' turn it up.

You know, it's funny.
There's a lot of camaraderie

between both of them.
They're nice, likeable guys.

But here's the deal. I need a home cook

with killer instincts, creativity,
heart. They want to take risks.

My aprons are going to people

who already have great palates,

abundant food knowledge, and
real technique in the kitchen.

Entirely different from
me, let me tell you.

I'm looking for students.

As long as they're willing to learn,

I'm willing to teach
them everything they need

to become America's next MasterChef.

- Farhan?
- Yes, sir?

- What's in there?
- This is actually my dad's secret tandoori chicken blend.

Wow.

I've adapted it to be
buttermilk instead of yogurt,

and it's my mom's
cilantro coconut chutney.

And we're gonna fry that
up on a buttermilk biscuit.

So it's my family's story,
coming to America, on a plate.

Your story sounds
extremely similar to mine.

- I'd love to hear it.
- Trust me, Aar�n.

I've been watching you on
TV since I was a little boy,

- so this is a dream come true for me.
- I appreciate it.

- Good luck.
- Thank you.

Gentlemen, 25 minutes remaining.

- Yes, Chef.
- Thank you, Chef.

Gordon: Gerron, give us an
insight into what you're making.

Yes, Chef, I'm making
a Nashville hot chicken

with a vinaigrette-based slaw

and also a sweet heat sauce.

It's my mother's recipe,

and so the way we traditionally do it

is a paper bag, and you season the flour

to give you that Nashville
smoky, sweet, and spicy.

Gentlemen, ten minutes left.

The last ten minutes you
have to finish your dishes.

( sizzling )

The spices in this
kitchen are intoxicating.

It smells awesome.

I've had fried chicken a thousand times,

but Farhan's tandoori
chicken sounds amazing.

Just over 90 seconds to go.

Farhan's got his biscuits out.

- That's a good biscuit.
- 60 seconds.

There's a lot on the line tonight.

Gerron, you got this, brother.

- Got this, dawg. You got it.
- Ten, nine, eight...

Chefs: Seven, six, five,

four, three, two, one.

And stop. Hands in the air. Well done.

- Good job.
- ( chefs clapping )

Gentlemen, bring your dishes
down to the front, please.

Let's go.

Aar�n: Let's taste.

So, Farhan, tell me what's in that dish.

Farhan: What we have here is
my dad's tandoori chicken recipe

on a black pepper buttermilk biscuit

with my mom's cilantro chutney

and a tamarind honey butter.

What should it look like inside?

So, the chicken should be
nice and moist and juicy.

Hopefully, you should
see a nice glisten.

( exhales )

That is one of the best things
I've ever tasted in this kitchen.

The texture from the coconut,

it works beautifully

with the floral nature of the cilantro.

That chicken is moist,

and none of the spices are
competing with one another.

Thank you, Chef.

Uh, I love it. It's so nice to see

that Indian culture
blending into the American.

You've nailed it. Great job.

Thank you, sir.

Ooh, that was a nice bite right there.

Good dish. Let me think about it.

Gerron.

Young man, describe the dish, please.

Gerron: This is a Nashville hot chicken

with green cabbage
and a red cabbage slaw

made with a vinaigrette
and a sweet heat sauce.

Love the spice.

- Thank you.
- It's got that heat, sweet.

- And the fire.
- Thank you, Chef.

I just love to have seen a little
bit more finesse on plating it.

- Yes, Chef.
- But, yeah, your mum taught you well.

She did. Thank you, Chef.

Thank you.

Good amount of heat.
Extremely well seasoned.

If I had to change one thing,

don't be afraid of putting that
slaw on the bottom of that bread.

'Cause that slaw is good.

Thank you, Chef.

Do you feel you have to spice to
others' taste or to your own taste?

So, for me, Chef, I
spice to others' taste.

But when you eat a Nashville
hot piece of chicken,

you expect it to be hot, Chef.

- It's good.
- Thank you, Chef.

But his dish is good, too.

I want someone who really wants it.

I'm hungry.

Gordon: Remember, we started
out with eight aprons each,

so we must be absolutely
certain on who we choose.

You both could leave here
tonight with an apron.

Or you may both end up empty-handed.

All three of us might
offer you an apron.

If that happens, it's down to you guys

to decide who you want to mentor you
throughout this whole competition.

With that said, Joe, two
phenomenal performances.

Any of them good
enough to give an apron?

Wow.

( exhales )

I like both of you.

But today I'd like to offer it...

...Gerron.

Yes.

What I like about you
is you have the hunger.

Thank you, Chef.

Over to you, Aar�n.

I'm gonna offer this apron to...

...you, Farhan.

Don't let me down.

Thanks a lot, brother. Good job.

Home cooks, it's not over. Someone
else might offer you an apron.

( breathes deeply )

Oh-ho.

There are gonna be some
decisions to be made.

Aar�n: I'm telling you.

- ( exhales )
- ( exhales )

Two strong dishes.

( exhales )

But there's something in this individual

that I think can go far.

Two strong dishes.

( exhales )

But there's something in this individual

that I think can go far.

Whoa.

- Whoa.
- ( groans )

Whoa.

So, there is a massive
decision to be made here.

- Oh, man.
- In a moment.

Gerron, you have got my seventh apron.

Now, put that apron on,
and let's see that smile.

Because you have got yourself the greatest
mentor in the history of MasterChef.

Team Joe.

Now, my friend, Farhan, big decision.

What I'm most excited about you, Farhan,

is you understand how important food is

to tell your story and how much
you want to make your parents proud.

Farhan, your family, your
history, that's very important.

You've got a great foundation,
but you've got a long way to go.

and I can turn you, young man,
into America's next MasterChef.

( sighs )

Just reach out and put your hand

on the apron of the chef

that you decide will be your mentor.

( sighs ) Man.

- Sorry, Gordon. No hard feelings.
- Whoo!

So, what do you think, Chef?

Well, first of all, I'm delighted.

It was a tough decision.

Both of you put a great foot forward,

and you're gonna get someone
that's gonna be with you

- every step of the way.
- Gordon: Well done, you two.

But you've got the worst two
mentors you could've picked.

( laughs )

- Good night.
- Oh, yeah!

- Yes!
- Let's do this, boy.

- Yes, baby.
- Well done.

I can't believe I
said no to Gordon, man.

I know. Oh, my gosh.

Oh, yes.

( cheers, applause )

Yeah! Yeah!

- We did it.
- We did it, bro!

Both: We did it!

I'm so proud, happy for
you. Who did you get?

- Aar�n!
- ( screams )

Farhan: Aar�n and I just
had an instant connection.

We both bonded over the immigrant story.

He's done for Mexican food

is what I want to do for Indian food,

and for me this is a dream come true.

- I love you so much.
- I love you, too.

- I'm so proud of you.
- Thank you, baby.

You did it.

Gerron: Today is the
best day of my life.

I'm on cloud nine. I'm speechless.

Nothing can take me down right now.

Man. That dish is good.

Aar�n: He's just getting started.

I got the next MasterChef right there

- with me along this ride.
- Yeah?

I have a two-seat car, buddy,

and he's riding right next to
me, all right? Into the sunset.

Tye: Thank you guys. I'm ready.

You got me ready.

Narrator: Up next, three home cooks

who put their twist on
Gordon Ramsay classics.

I have a lot to live
up to. I can't fail.

Go hard or go home.

I'm Tye, I'm 42 years old,
I'm from Laurel, Maryland,

and I'm an assistant professor.

This is a slam dunk, right?

I'm six-foot-three,
and for nine years

I lived and breathed basketball.

That was my life.

Ooh, ready?

Basketball's taken me
all across the country

and internationally as well,

which has given me the opportunity

to taste foods I never
would've imagined.

Cooking is a way for me
to bond with my family.

- Going all the way. Thank you.
- You got it, Mom.

I'm ready to give it my
all, and I want that apron.

Whip these people
in... into shape.

- Yep, I'm gonna do it.
- Like the kids, there we go.

- We got it.
- I'm Alecia, I'm 30 years old,

I'm from Grand Rapids, Michigan,

-and I'm a day care owner.
- Come on in.

I take care of
all two-year-olds,

so my life is crazy.

And this, my friends, is
where all the magic happens.

I cook for my kids, I cook for my
daycare kids, I cook for my husband,

and my style of food is comfort food,

so it'll warm your soul.

My food is like a big ol' hug.

- I love you.
- That's right, man.

Getting to cook for Gordon Ramsay,

I can't tell you how excited I am.

( cheers, applause )

My name's Darrick, I'm 34 years old,

and I'm an aviation systems engineer

from Peoria, Arizona.

( cheering )

Darrick: I'm a self-taught
cook, but I've actually been

to quite a few of Gordon
Ramsay's restaurants

and been so inspired
by the dishes he made

that I've turned it into
this amazing love for cooking.

- Good to see all three of you.
- Thank you, Chef.

I'm gonna prove myself
in the MasterChef kitchen

to everybody in America,

especially Gordon Ramsay.

Right, welcome.

Now, three home cooks,

each doing a Gordon
Ramsay signature dish

- in the MasterChef kitchen.
- Wow.

You three are either brave,
foolish, or both, probably.

( laughs )

Gordon has just three aprons left.

If you get an apron from Gordon
tonight, it'll be a miracle.

Joe: Three home cooks,

each doing a Gordon
Ramsay signature dish

- in the MasterChef kitchen.
- Wow.

You three are either brave,

foolish, or both, probably.

( laughs )

Gordon has just three aprons left.

If you get an apron from Gordon
tonight, it'll be a miracle.

Now, listen carefully.

We started out with eight aprons each,

so, for the first time, our
reputation is on the line,

so we take these decisions so seriously.

Now, to win an apron and
a place in MasterChef,

your food, this year, has to
convince at least one of us

that you are worthy of
that incredible apron.

If more than one of
us offer you an apron,

then you get to choose your
mentor across this competition.

Joe: Are you three home cooks ready?

- Yes, Chef.
- Absolutely,

Born ready.

Your 45 minutes starts...

now.

So, three home cooks
walk into this kitchen

with the bravado of replicating

three of your signature dishes, Gordon,

but they're gonna interpret
your dishes with their own flair.

I mean, I've never seen
anything like this before, ever.

It does make me slightly anxious

because these guys tonight
are doing it on their own,

and in 45 minutes.

I mean, it is a tall order.

Alecia: How we feelin',
guys? Feelin' good?

- Heck, yeah. I got this.
- You ready for this?

Ready.

We're 10 minutes in.
35 minutes remaining.

- How's it going?
- Doing all right. Little behind.

- Let's get it.
- Okay, Alecia, tell us, what is your dish?

Today I'm making my fish and
chips. It's called Oh, My Cod,

with a lemon aioli dipping sauce

and also a tartar sauce as well.

That's very dangerous,
the batter, the fries.

- Why fish and chips?
- My husband can eat anything

that's fried, smothered, and covered.

I met him and he was way too skinny

and I fattened him up 40 pounds.

- 40 pounds on your husband?
- 40 pounds, yes.

( laughs )

Let's go, guys.

Darrick, what is your dish?

A rendition of Gordon Ramsay's

sticky toffee pudding with dates.

Wow.

Do you have any idea
how difficult that is?

We haven't got three hours.

Sir, I'm gonna get
it done in 45 minutes,

and you are going to love it.

This thing takes months to master.

Why try that now, tonight,
with such short time?

So, this is
a dish that...

I fell in love with it at
one of your restaurants.

And so you gonna try
to imitate the master

or are you gonna try to reinvent it?

Well, Chef, I do know for
a fact that Chef Ramsay

tends to steam his
sticky toffee pudding.

Today, mine will be baked.

- Okay.
- You've got to get that in the oven.

They take 20 minutes to cook.

- Yes, Chef.
- Come on.

Gordon: Tye, give us
an insight to the dish.

My family, we like to
come together over food,

and, typically, we have
really big cookouts.

And we love burgers.

So I am making your grilled lamb
burger with an olive tapenade sauce,

a Mediterranean
cucumber and tomato salad

with a Greek vinaigrette.

A lamb burger is so unforgiving.

What fat did you put in the
middle in order to help it?

I used the panko and milk breading

to kind of bind it and make
it a little bit more moist.

- Best of luck.
- Thank you very much.

Just under 20 minutes to go.

We always speculate on what's
the most difficult dish.

Tonight we can get the answer.

Gordon, what is the most
difficult dish of the three?

Oh, without shadow of a doubt,
the sticky toffee pudding.

Oh, it's starting to caramel.

You know, Joe, it's a finessed,

unctuous, rich dessert

that takes time to rise, time to cook,

and more importantly that
incorporation of dates,

you know, it's a bugger to get right.

Darrick, his biggest problem
is, if they're undercooked

and he starts to tip it out...

- Plop.
- ...plop.

I don't know if mine's gonna fully cook.

Alecia, I mean, look at the fish,

the fish is out on the tray,

so what's gonna happen in the
next three or four minutes,

the batter's gonna go really soggy

and it's gonna be a mess.

I would not be cooking
the fish before the fries.

- Alecia: How you doing, Tye?
- I'm doing good, yup.

- Trying to close it out, how about you?
- Good.

Tye, she's put the burgers in the oven.

If they're still in the oven,

those lamb burgers are overcooked.

They are big, so I'm just
hoping that she takes them out

and lets them rest.

Darrick, two minutes to go.

Yes, Chef.

And yours are still in the oven.

- Yes, Chef.
- And there's no toffee on there.

- No, Chef.
- Are you mad?

Yes, Chef.

Is it time to change your plan?

Or change your pants.

Announcer: Don't miss Camp MasterChef.

Join us this summer for
fun-filled culinary camps

featuring cooking lessons,
exciting challenges from the show,

outdoor activities, and
surprise visits from contestants.

Don't miss out.

Register now at CampMasterChef.com.

Two minutes to go.

Yes, Chef.

And yours are still in the oven.

- Yes, Chef.
- And there's no toffee on there.

- No, Chef.
- Are you mad?

Yes, Chef.

Is it time to change your plan?

Or change your pants.

I love this guy. What about you, Joe?

I'm not so sure.

The proof will be in the pudding.

Come on, Darrick, make it work here.

Tye: Come on, guys, keep it together.

He's got 'em out.

60 seconds remaining.

What?

Make sure you love it, come on.

- Ooh, those chips look good.
- Tye: Good, good.

Gordon: This is it.

Ten, nine...

Judges: Eight, seven, six,

five, four, three, two, one.

And stop.

- Hands in the air.
- Alecia: Good job, guys.

- Very good job, well done.
- Aar�n: Wow.

You got it, you got it.

Very carefully, please bring
your dishes down to the front.

So, three crazy home cooks

came in here tonight to win an apron

with your signature dishes, Gordon.

Let's get this started.

Right, so, Alecia,
describe the dish, please.

Alecia: Today I present fish and chips

with a lemon garlic
aioli and tartar sauce,

with seasoned fries.

How'd you make the batter?

I used rice flour

with soda water, all-purpose flour,

little bit of beer, and egg.

It's good.

What wasn't right
tonight was your timing.

That fish didn't need to be cooked

until at least four
or five minutes to go.

That way, it's crisp on the outside,

but the basics are
there, let me tell you.

- Yes, Chef.
- Thank you.

- Excellent sauces.
- Thank you.

The batter needs help,

but the fish is well-seasoned
and flaky and moist.

The tartar sauce is
really herbaceous and fun.

- Well done.
- Thank you, Chef.

Darrick, describe the dish, please.

Darrick: Today I have made
you a sticky toffee pudding

with dates and a caramel topping.

Did Gordon like it?

Honestly, Chef, I don't
know if Chef Ramsay liked it.

The beauty of this particular cake

is it has to be seasoned well.

And you did that with the
spice mixture in there.

It's rich, and you gotta
be careful with that.

Yes, Chef, thank you.

- Tye.
- Hi, Chef.

Explain the dish, please.

Tye: I have a grilled lamb burger

with an olive tapenade sauce

and a Mediterranean
cucumber and tomato salad

with a Greek vinaigrette.

So I'm hoping when I slice in
here, it's not bright white.

They look moist.

So, you cooked the burgers beautifully.

But you've put so much milk
and bread in that patty,

it's actually wet.

So there's like a soggy
taste in the center,

which is really weird.

Listen, it's good, it's not brilliant.

I love the idea of the grilled onions.

They're sweet. They counterbalance
the gaminess of the lamb.

All the other components
are really speaking to me.

It's just the texture's
off with the patty.

Thank you, Chef.

- Nice cook on it.
- Thank you.

The overall flavors are nice.

Thank you, Chef.

Whoever gave you the idea
of putting bread and milk

in a hamburger?

My mom.

Mother doesn't always know best.

I'm finding that out, Chef.

Let me remind you of something,
we started with eight aprons each.

So we're picking our
mentees extremely wisely,

but at the same time, you
only have to impress one of us.

Some of you actually did
better than I expected.

I've only got one apron left,

so this is a big decision for me.

I'm gonna say...

Alecia no.

Darrick, I'm afraid it's a no for me.

And, Tye, good try, but just
too many mistakes for me.

Thank you, Chef.

Well, I don't agree with you.

I do have an apron.

Two.

Aar�n: What?

Three crazy home cooks

came in here tonight to win an apron

with your signature dishes, Gordon.

( sniffling )

- What's he doing?
- What?

That was amazing.

That was as good as mine.

Keep on cooking like that,

you are going far.

Get an apron on.

Good job.

Thank you so much.

( crying )

- Oh, my God.
- Gordon: Wow.

( cheering and applause )

Oh, my God! Oh, my God! Open!

Come on, Darrick!

- Oh!
- ( clamoring )

Darrick: I just got an apron

from Gordon freaking Ramsay.

- Oh, my God!
- I'm so proud of you.

Darrick: He liked my dish so much,

that he honored me with
three of his aprons.

It'd be nice to keep all
three and have extra lives

like a video game, but
I don't think I get that.

Oh, Daddy's gonna be so proud of you.

Oh, my God.

So, Aar�n,

are one of these two home cooks

worthy of one of your aprons?

( sighs )

( cheering )

Yeah!

Yes!

Aw! Good job, Mom.

Even thought I'm disappointed
not to get a MasterChef apron...

- We're proud of you, Mom.
- Aw, thank you.

...Darrick and Alecia are great cooks

and I hope one of them
wins the next MasterChef.

Narrator: As Alecia and
Darrick join the top 24...

Gordon and Aar�n have two aprons each

and Joe has just one
final apron remaining.

Oh, my God. It's really real.

Gordon: Welcome, come on down.

Narrator: And, with so few spots

left in the competition...

Gordon: The stakes are high.

You're battling, we're battling.

...the bar has been raised.

- Woman: No.
- This time...

there is no room for any excuses.

Narrator: Only the most skilled...

Sal's pasta looks spot-on.

- ...confident...
- I am doing lobster bake soup.

- Sounds wicked good.
- It is wicked good.

...and creative home cooks...

I'm impressed.

I would hire you in a second flat.

Thank you, Chef.

...earned a place in
the MasterChef kitchen.

- Lindsey.
- Thank you, Chef.

- Stephanie.
- Thank you, Chef.

Thank you, thank you, thank you.

Boy, do I see potential.

- Narrator:And...
- Sal.

...with Joe handing
out his final apron...

( cheering and screaming )

...Gordon and Aar�n are left
with just one apron each...

( music playing )

as the final home cooks of the night

compete for the two remaining spots

in the top 24.

I'm Juni. I'm a disability analyst
from Raleigh, North Carolina.

Hi!

I would consider myself

a middle-aged suburban housewife

trapped in a gay man's body.

With my cooking,

I always try to draw inspiration

from dishes that I've
had when I was young.

About six years ago,

my mother was deported to Mexico.

It was tough.

Everything around me was just a mess.

So, when I'm cooking,

that's my happy place

because it always reminds me of her.

This makes my heart warm.

I think that if my mom
could see me right now,

she would be so proud of me.

Love you.

I'm so proud of you.

Oh, my God.

This is the dream, boy.

My name is Nik, I'm 29 years old

and I'm from the Cayman Islands

and I'm a model.

I think a lot of people are shocked

They're like, You're a model?

I didn't even know you
eat, much less cook.

And I'm like, Dude, I'm from
the islands, what do you mean?

We have to cook.

It's, like, mandatory. ( laughs )

This is the kitchen. This
is where the magic happens.

I live, eat, breathe Caribbean food.

I represent the Caribbean.

And we're very chill,

but I'ma bring the heat.

( laughs )

I'm gonna walk out of there

and I'm gonna have that apron on,

and I'm gonna represent Texas.

I'm Chera, I'm 48,

and I was born and
raised in Austin, Texas.

My cooking revolves around Texas

and what I learned
growing up with my family

'cause they all love to cook.

Don't mess with me in the kitchen

because I've won a
lot of recipe contests.

This home chef

knows what it takes to win.

Muy caliente!

My name is Ashley,

I'm 28 years old,

I'm from Opa-Locka, Florida.

( cheering )

I decided to leave my
teaching career behind

a few months ago

in order to pursue my dreams of cooking.

My own mother has looked at me crazy

for leaving my job and career behind.

Gordon: Welcome.

Come on down.

- Oh, my God.
- Whoo!

But there is nothing

that's gonna hold me back

from being the next MasterChef.

Welcome to the MasterChef
kitchen, all of you.

Tonight, all of your
signature dishes are hot,

spicy,

and hopefully good
enough to win an apron.

Yes.

Gordon: Two aprons are still available.

Joe's already given
out all of his aprons,

but Aar�n and myself each have one left,

which means we have to be very,
very meticulous in our choices.

All right, so your 45 minutes starts...

now.

I got those jalapenos open.
They're smelling spicy.

- Chera?
- Yes, sir.

Please tell me, what's the dish?

So, the herb-encrusted lamb

is gonna have all fresh herbs,

a little bit of oregano,
rosemary, and some sage.

Then I'm gonna do a roasted jalapeno

with some roasted corn.

And then I'm gonna flamb�
a little of that tequila

to make the saucy tequila onion jam.

So we're gonna bring the heat today.

There we go.

Hot. Ah!

Just kidding. ( chuckles )

Juni, talk to me about
what you're making.

I'm making the chile relleno.

I have been a vegetarian
for over ten years,

so what I'll be stuffing it with today

is gonna be potatoes,
saut�ed onions, garlic,

broccoli, Manchego, and various spices.

We've had some extraordinary vegetarians

participate in this
competition over the years.

Doesn't mean that I don't
know how to handle some meat

'cause I've handled a
lot of meat in my days.

- ( squeals )
- ( laughs )

Guys, just under 20
minutes to go, come on.

You got this.

Nik, give us an insight
into what you're making.

I'm making a Cayman-style lobster

with turmeric and dill rice.

How you gonna incorporate the spice?

I fried the Scotch bonnets whole

and that's where the
heat is gonna come from.

Got ya. One of the most
powerful chilies on the planet.

Oh, but it's the most flavorful

and the heat is gonna
give me that apron.

Great.

- Bring it out,
y'all. - Whoo-hoo!

- So, Ashley?
- Yes.

Tell me about the dish.

It's a decadent chocolate spiced brownie

with candied pecans,
a spiced whipped cream,

and a chocolate ganache.

Do you know the kind
of risk you're taking

coming in here and baking a dessert?

I am willing to take the risk.

I've given up my career as a teacher

to throw myself into
the culinary industry.

So, I've had to be risky in life
to get in front of you today.

Gordon: Right.

Just under 15 minutes to go.

Plenty of time.

Let's do it.

Guys, you've got one apron each.

What are you guys thinking?
What's the strategy?

My strategy is I'm looking
for the best student,

the student that can become
America's next MasterChef.

That's the heat, you guys.

- Check it out.
- Yes.

My picks are all about heart.

There's no need to
change that right now.

Oh, the heat is in there.

Gordon: Under five minutes to go.

This is it, come on.

You got this, you guys.

Bring the heat.

Ashley's brownies are out the oven.

Oh, come on, baby.

Come on, come on, pepper.

Juni, what are you doing right now?

I am frying this pepper.

You know you have two minutes.

- Gotta get it on the plate.
- Ugh.

Go, pepper, go.

What's Ashley doing? It's still hot

and she just poured ganache on it?

- It looks like it's falling apart.
- Gotta let it set first.

That apron is slipping
through her fingers right now.

60 seconds remaining, come on.

- You got this, let's go.
- Move, y'all, move, move, move.

I'm trying, I'm trying.

- All right.
- Ten...

Judges: Nine, eight,

seven, six, five, four,

three, two, one.

- Gordon: And stop.
- Joe: Hands up in the air.

- Gordon: Well done.
- Whoo!

Good job, guys.

Oh, my God.

Four very passionate home cooks.

All your dishes tonight
brought the heat.

Now it's time to find out if
they're good enough for an apron.

Gordon: Unfortunately, guys, Joe's
already given out all of his aprons,

but Aar�n and myself each have one left.

So this is gonna be tough.

Chera, describe the dish.

It's an herb-encrusted lamb chop,

and then I did a roasted
corn and jalapeno salsa,

and then a saucy tequila onion jam.

Wish you would've seared
that a little bit better.

So I'm having trouble even
getting through all that fat.

That flavor's gonna be there, I promise.

I think the most
redeeming part of this dish

is the corn or the hash that
you have on the bottom of it.

I like the fact that you took time
to develop flavor on the grill,

but I think the lamb
is really underdone.

I know I can do better.

Tell me about the corn
underneath What'd you do?

I roasted it and it wasn't
really getting that sear,

so I put it directly in the fire to
get that pop and sizzle on the outside.

Heat is there.

I love the caramelization
on the outside.

However, unfortunately,
it's undercooked.

- Thank you.
- Thank you.

Juni, describe the dish, please.

So, you have a chile relleno
stuffed with potatoes, broccoli,

and served over a chipotle tomato sauce.

I garnished it with red cabbage

and a drizzle of crema.

It's way too much sauce.

It's taking away any of
the texture from the chile

and the crunchy bits on the outside,

but let me tell you,

the flavor of that
chile relleno is magical.

Really reminds me of, like,
a Texas Mexican household,

which I love.

- Good job.
- Thank you.

The chile relleno is done beautifully.

Heat is there, sauce is delicious.

However the presentation,
just show a bit of finesse.

- Yes.
- It's like putting on your clothes, dress up smart.

Do the same to the plate
and you elevate the dish.

- Understandable.
- Thank you.

Thank you, Chef.

Nik, describe the dish, please.

So, it's Cayman style lobster
with turmeric and dill rice,

bell peppers and some
Scotch bonnet in there.

- And then you added bacon as well.
- Exactly.

You're aggressive with
chili and I like that.

Lobster is sweet. The
rice is cooked perfectly.

I just don't see the bacon working here.

Okay, that's good to know.

Thank you.

So, lobster's nice.
It's cooked beautifully.

However, the dish needs a broth.

It needs something to
counteract that heat.

I mean, we don't normally
make it with a broth.

- Right.
- But I can totally make a broth.

Unfortunately, this is a competition

and I have to judge you
on what you put on a plate.

Yeah.

Thank you.

So, describe the dish, please.

I have my Maya chocolate spiced brownie

with candied pecans and a
decadent chocolate ganache.

And the pecans, what'd you do?

I toasted them and then I
candied them in melted sugar

and some salt.

The brownie's delicious,

- let's get that right.
- Thank you, Chef.

You just wanna dive in there.

But it needs something tart.

Spoonful of creme fra�che
to counteract that richness.

- Yes, Chef.
- Delicious.

Miss Ashley, what kind
of chili did you use?

I used cayenne and I used chili powder.

You did a great job
of balancing the heat

'cause I'm getting it in the
back palate, which is wonderful,

but I think it's a little
sloppy. I think you rushed it.

I think you have to let all
those wonderful ingredients set.

- Yes, Chef.
- And then you'll get a better product at the end.

- Yes, Chef.
- Thank you.

Four home cooks

who all brought the heat,

some more successfully than others.

Gordon: Now, listen, very carefully.

Two aprons are still available.

Joe's already given out
all of his eight aprons,

but Aar�n and I each have one left.

Aar�n: And I'm not gonna
give this away lightly.

I've connected with somebody here,

and I'm gonna take this home
cook all the way to the finale.

Gordon, you have a stake
in the game, you in?

Yeah, I'm gonna make this
even more interesting.

Oh, my God.

Gordon: You've just started
the beginning of your dream.

Holy ( bleep ).

( cheering )

I got an apron from Aar�n Sanchez!

I'm so happy!

I know that my mom's not
here to see me right now,

but I know I'm gonna make her proud.

Whoo!

It means the world to
have my family here.

Everyone one in Opa-Locka
needs to turn the volume up,

and I'm not gonna let you down, Gordon.

No room... for the hesitation!

Wow, what an incredible brownie.

Watch your back.

- No, I don't think so.
- No, no, no, trust me.

Good luck 'cause you're gonna need it.

Aar�n: I might be a little loco,

but I know talent.

Juni is the one that
I believe in the most.

Ashley was the one.

Hold on, there's someone missing.

- Joe?
- Yeah, Joe.

Aar�n: You okay?

Would you mind clearing the table?

Thanks, Joe.

( laughs )

Fighting over the scraps.

Let's get on with it.

Time to start cooking.

Narrator: Coming up,

the top 24 face their first mystery box.

Lift!

All: Oh!

This year, things are gonna
be tougher than ever before.

Narrator: And...

Watch carefully.

...a high stakes challenge...

- There we are.
- Whoo!

...turns up the heat.

This is crazy.

Each one of you were given an apron

by one of us three.

Wine and bourbon together?

Aar�n: And tonight...

- Oh!
- ( bleep )

...you let us down.

- ( cheering )
- Yeah!

Hello, hello.

Farhan: I'm so excited to be in
the top 24 home cooks in America.

I could be sitting in the
dentist chair right now

operating on somebody,
but instead I get to cook

for Gordon, Aar�n, and Joe,

some of the most renowned food experts

that the world's ever seen.

- Welcome!
- Let's go, Chef!

Stephanie: I cannot
believe that I'm here.

This is the most magnificent

kitchen that I've ever seen in my life.

Every appliance that you need,

the pantry's fully stocked,

every detail is impeccable.

And seeing MasterChef
across the line is, like,

-it's incredible.
- Yes!

Whoo!

I am just so, so excited.

You have to pinch me, because
Gordon Ramsay has chosen me...

Yes!

...to be worthy of the pin on my apron.

To represent him and his
name? That's big shoes to fill.

So, I have to bring
it every single week.

Welcome to the most
famous kitchen in America.

Thousands tried to make
it where you're standing,

but you are the
talented 24 that made it.

One of us gave each of you an apron.

It's on you to prove

which judge identified
America's next MasterChef.

And with that title comes
some incredible prizes.

Not only will you be
crowned best of the best,

you will win a cool quarter
of a million dollars.

Amazing.

Joe: And the greatest prize

any home cook can hold in their hands,

The MasterChef trophy.

The talented eight individuals
that I gave an apron to,

I'll be mentoring all
the way to the finale.

Do me proud.

If I gave you an
apron, you got the heart

and you got the passion
to go all the way,

and you also have me as your mentor.

If I gave you an apron,
you're being mentored

by one of the world's most successful

and prolific restaurateurs.

I expect at least two of
you to make the finale.

You guys are currently
standing in the most amazing

kitchen in all of America.

You'll have access to
the finest ingredients

you could ever dream of,

and the best equipment anywhere around.

We've set you up for success.

The best stoves, the best
ovens, the best equipment...

Viking, they are incredible,

so there is no room for any excuses.

- All: Yes, Chef.
- Right.

It's time for your very
first mystery box challenge.

On the count of three, lift your boxes.

- Oh, my God!
- One, two,

three, lift!

- ( woman groans )
- ( man sighs )

- Cheese!
- Cherry.

- T-bone. - Everybody's
thing is different?

Interesting.

Gordon: Now, you all have an ingredient

that is native from your home state.

An ingredient that
screams where you're from.

- Perfect.
- We wanna see you turn

that incredible
ingredient in front of you

into a dish you, your family,

and your hometown can
be really proud of.

Yes.

The person with the very best dish

of this mystery box challenge,

will get a huge advantage

in the upcoming elimination challenge,

which, believe me, is
gonna be very difficult.

You'll have just one hour to
make us one incredible dish

that shows us that you
belong in those aprons.

Your one hour starts...

now!

- Let's go, guys. Come on.
- Out of my way!

Thank God I wasn't wearing heels.

Showtime, showtime, showtime!

Blood oranges.

Five-second rule. It doesn't apply.

I'm all orange because I'm Florida,

the orange state.

Shrimp, squid.

Being in Miami, there's
all these Latin communities

battling over whose ceviche is the best.

And I think, Okay,
I'm gonna do a ceviche.

I'm gonna use a lot of seafood,

and I'm gonna make sure that the orange

really wraps around the proteins.

Excuse me, excuse me, excuse me,

- excuse me, excuse me.
- Where is chicken stock?

Since I'm from China, I got pork belly.

So I'm making a braised pork belly,

cauliflower pur�e,
and caramelized beets.

- Gordon: Okay, let's go!
- I cooked this dish in China,

like, at least three times a week.

Watch the step.

- Let's go, let's go.
- I got this.

Go sexy or go home.

- Let's go, people!
- Wow, this is it.

For me personally, one of the
most exciting nights of the year

because it's our first
MasterChef mystery box challenge,

and it sets the tone.

Here we go.

We've given them each one ingredient

that represents their home state.

I'm sorry.

What are we looking for
in those ingredients?

So, first of all, to
pay them respect, Joe.

More importantly, give us a little
modern twist on what you grew up with.

- Let's go, Texas.
- Aar�n: I'm looking for big, bold flavors,

and something that's a window into each
one of these home cooks' personal style.

If I mess up this dish,

I'm not gonna get
welcomed back to Texas.

You have to be able to be versatile,

take an ingredient that's thrown at you

and execute excellent food

using an ingredient you might
not have chosen yourself.

Let me not cut myself.

( groans )

Get it, baby.

I'm from Los Angeles, California,

and I got beautiful
California spot prawns.

And even though, I'm from California,

I am making a New Orleans
style barbecue shrimp.

It's a family recipe.

My grandpa, he came here from Greece,

and they settled in Louisiana.

And I can't wait for
the judges to taste this.

I am from Houston, Texas,

and today I got a Texas T-bone.

I feel like I'm in my zone.

I gotta bring everything I've got.

I am not letting go of
that Gordon Ramsay pin.

I'm from Michigan.

Michigan is known for their cherry,

so I'm gonna make cherry
stuffed French toast,

with cherry cream cheese,
with a cherry reduction glaze,

and chocolate covered bacon.

Growing up as a kid, my dad
would always make big spread.

My favorite was the
stuffed French toast,

so this is a tribute to him.

- Farhan. What are those initials on your apron?
- Yes?

- They're your name, Aar�n S�nchez.
- All right, so explain to me

the ingredient that you have
there that you're celebrating.

I'm from Chicago, Illinois.

So we have walleye, a
beautiful white fish.

- And so my plan is to crush
in some spices. - Mm-hmm.

And I'm gonna do sort of my
mom's home-style potatoes.

So it's using turmeric,
paprika, and mustard seeds.

And for the sauce, I'm
making coconut moilee.

So it's a Southern Indian
coconut based curry.

Something that my mom makes me every
time I'm home from dental school,

and it really speaks back to me.

A lot of pride involved, right?

- Yes, Chef.
- I like to hear that. Good luck, Farhan.

- Okay, stick with it.
- Thank you, sir.

28 minutes remaining.

- Right, Stephanie.
- Yes, Chef.

Remind us again where you're from.

I am from Cherry Hill, New Jersey.

Now the ingredients that screams
New Jersey, what are they?

Yes, the lovely Jersey tomato.

- What are you doing?
- So I'm doing a tomato frittata.

Gonna do a little bit of basil,
goat cheese, shallots, some garlic,

red bell pepper, a little
bit of jalapeno for heat.

Nice and spicy, kinda like me.

I had eight aprons to give out,

- and you were one of them.
- Yes.

So if you're gonna give
me a frittata on week one,

I need it to be the best frittata ever.

- I got you, Chef.
- Good luck.

Guys, just over 25 minutes left.

Perfect.

- Hey, Matt. All right.
- Joe, how's it going?

- Team J.B. How you doing, brother?
- I'm doing all right.

What ingredient did you
get from your home state?

I'm from Iowa, so I got corn.

- What's the dish?
- I'm gonna do a sweet corn pur�e.

This is a succotash
with some corn in it.

I'm gonna do chicken with skin on.

And then I also have
some pan-roasted carrots,

and there's actually
crispy chicken skin.

This is chicken skin?

- That's the chicken skin, yeah.
- That's a nice idea.

- It's a little greasy.
- It's a little greasy.

- Good luck, Matt.
- Thank you, Joe.

Beautiful!

Let's work some magic.

- Juni, what's shaking?
- Hello!

So, you're representing
where? Remind me.

I am from Raleigh, North Carolina,

and I got sweet potatoes.

Give us a little insight into your dish.

In North Carolina, me
and my friends, we go out

and we have brunch,
you know, all the time.

So, I'm gonna be making
a sweet potato biscuit,

and I'm gonna add my Mexican flair to it

by doing chorizo and
a jalapeno hollandaise.

And I'm also gonna be
doing a sweet potato mash.

I think that's a beautiful thing.

I think it's gonna tell a nice story.

Best of luck. Don't let me down.

- I won't.
- I'm counting on you. You're one of my stars.

- All right?
- All right. I'ma keep shining bright.

Yes, get it, girl. Get it.

Oh, this cheese tastes
really, really good.

- Ashley.
- Yeah, Chef.

Remind us about the ingredient

that you had under your mystery box.

I had some beautiful Florida oranges.

So, I'm taking it with a
little Cuban vibe today.

- Okay, good.
- So I'm doing a pork tenderloin

with fresh mojo, with a
spicy orange mustard here.

- Good.
- And there's gonna be some chopped up bacon

that goes into that.

- Careful, Chef. Careful, Chef.
- ( bleep )

Make some fire.

- You just singed my hair.
- Oh, I'm sorry.

It cost a fortune.

Emily. Tell me the dish.

I'm from Wisconsin. Cheddar cheese.

- I mean, it's in everything.
- Cheddar cheese, fantastic.

We're doing a baked mac and cheese,

- using a little bit of Gruy�re and cheddar.
- Wow.

Broccoli stems, which is my
favorite part of the broccoli,

- crispy skin chicken thighs.
- I have to tell you something.

This is one of the most beautiful
chicken thighs I've ever seen.

- Thank you.
- Just between me and you, come here,

are you the smartest cook in here?

I think I come with the most
wide breadth of knowledge.

- The smartest contestant
with my apron... - Mm-hmm.

- Smartest judge.
- ...coached by the smartest judge.

We got this thing won.

- Good luck.
- Absolutely. Thank you, sir.

Last six minutes. Here we go.

- ( grunts )
- Oh, my God, it's perfect.

- Thank you!
- Wow. Fascinating.

I mean, some incredible sounding dishes.

Emily and Ashley looking very strong.

Have to do a little
bit more creme fra�che.

Yet I'm really concerned with Stephanie.

She's doing a frittata.

She's doing an omelet
in the mystery box?

- I can make that in five minutes.
- Sal, how you doing?

Um, I'm feeling good about my flavors.

I'm a little bit concerned about Sal.

He was given the Santa
Barbara spot prawn,

and he's making a New Orleans dish.

Aar�n: Yeah, it sounds
really confused and scattered.

90 seconds remaining. Come on.

Joe: You should definitely be
getting the food on the plate.

Got it.

We wanna taste your states on
those plates, guys. Come on.

Last minute. Come on.

Aar�n: Taste, taste, taste. Let's go.

Get a beautiful portion
out there. Let's go.

Chefs: Ten, nine, eight, seven, six,

five, four, three, two, one.

- Gordon: And stop!
- Joe: And stop!

- Hands in the air.
- ( cheering )

Joe, Aar�n, and myself
watched you all very carefully

across that mystery box challenge.

Some of you really impressed us.

Each judge will bring up
one of the talented cooks

that they gave an apron to.

Joe: The first dish
tonight is from a home cook

that I personally put
into this competition.

They made comfort food
with old style flavors.

Please step forward...

Emily. Bring it up.

Wisconsin is in the house.
I mean, I think being

in the top three in the first challenge,

is definitely putting me up there

as someone that is a major competitor.

And I think everyone
should definitely watch out.

Okay, Emily.

So, you're from?

- Wisconsin.
- Wisconsin.

And your ingredient was?

It was cheddar cheese.

You're kind of a Cheesehead, aren't you?

I am a Cheesehead to the max.

- Packer backer.
- Packer backer.

All right, what's the dish?

So we have a broccoli
cheddar Mac and Cheese,

topped with crispy chicken thigh.

We have a little Gremolata
bread crumb on top,

crispy broccoli tops,

and then a white wine
cheddar sauce on the side.

Mac and cheese, you made cheddar.

Did you put any other
kind of cheese in there?

Gruy�re.

I have to say, Gruy�re and cheddar,

two great cheeses of
the world put together.

And you can really taste that, because
they do work well with each other.

But what's really impressive
here is that everything is cooked.

Like, this chicken thigh is
about as textbook as you can get.

Moist in the middle,
crispy on the outside.

I think you're a smart
cook. This is a smart dish.

- Very, very impressed. Thank you.
- Thank you.

Miss Emily, do you feel that

out of your fellow competitors here,

you're more informed food-wise

- by virtue of what you do?
- Yes.

Food is my life. So,
food anthropology...

Now I work on the research side
of the food service industry.

What you did here that's so expert

is the idea of cooking down
that broccoli in such a way

that it gives you that
beautiful, almost sulfuric

taste to it, which is great.

The cook on the chicken is expert.

I think maybe cut that
chicken in such a way

that it's a little bit
better incorporated.

Cut chicken's gonna run
out before the pasta does.

- Yeah. Mm-hmm. -
You know what I mean?

I hate to say this and
give Joe any kind of credit,

but he definitely saw
something in you right away,

and it's evident in the
overall execution of this dish.

- Well done.
- Thank you, Chef.

Chicken's amazing. I mean,
that's how we cook chicken

in the restaurant.
It's to that standard.

I love what you did
with the presentation.

It's like it's out of a gastropub.

Wow.

Very cool, very hip, very modern.

This dish is a 90-minute dish

and you've made it in 60 minutes.

So, you've really
thought about it properly.

When you think like
that in this competition,

you're gonna go far. Great job.

- Thank you, Chef.
- Thank you.

So the second dish that we
would like to dive deeper into,

a dish created by a home cook

that I brought into this kitchen.

Tonight, they showcased
an impressive display

of culinary technique.

Please step forward...

Farhan.

( cheering )

I'm on cloud nine. Wow!

The top three out of 24 people.

It's incredible.

I think it shows the other competitors

that, hey, I'm not
just a dental student.

I'm a serious chef,

and I know what I'm
doing in the kitchen.

All right, so, Farhan,
you're representing Illinois.

Talk to me about your dish.

Farhan: So I had some fantastic walleye.

So I made my own little spice
blend using the long peppercorns.

Crusted the fish, pan-seared it,

and then it's my mom's
home-style potatoes,

and then the bottom's
a coconut moilee sauce.

And the spice rub I created myself.

It has a lot of fennel,
mustard seed, cumin, coriander.

That's what I really
wanted to shine through.

I gotta say, you did
such an unbelievable job

getting a crispy skin
outside of that fish.

By seasoning it with
such a generous hand,

you were able to
blossom all those spices.

They became alive.

You allowed them to be harmonious,

but not overpower a very delicate fish.

That's the genius of this
dish for me, personally.

The potatoes are great.
They're kinda cooked down.

They're a little rustic in nature.

I think the sauce is very
pungent and very strong.

I mean, you could've toned
down the amount of it.

- Yes.
- Allowed it to be a little more brothy.

But overall, I think all the components

are strictly you, strictly unique.

And that's why I gave you an apron.

Thank you, Chef. It's an honor.

Why so much spice?

I find comfort in spices.

So I use spices as my paint colors

- and the plate is my canvas.
- Fish, stunning.

You know, it's got that
heat. It's moist. It's crispy.

The sauce, delicious.

And I love those potatoes.

It could be a little bit crispier.

You know, if you want
that sort of texture.

But here's the thing,

you've got such control
over your cooking,

but also you've got that
level of finesse as well.

You know your spice. You
are an original spice boy.

- Brilliant. Well done.
- Thank you.

Gordon: Wow, what a start.

The third and final
dish we'd like to taste

is from the home cook
that I gave an apron to.

This dish had a lot of
flair, great harmony.

Taylor: I'm looking at my dish,
and I know it tastes amazing.

I want this so bad.

Please step forward...

Please say my name, please say my name.

The third and final
dish we'd like to taste

from tonight's mystery box challenge

is from the home cook
that I gave an apron to.

This dish had a lot of
flare, great harmony.

Please step forward...

Ashley. Thank you.

Taylor: I'm happy for Ashley,

but I'm disappointed
I'm not in the top three.

I just really wanted to impress Gordon.

So, I have to step it up moving forward.

Ashley, describe the dish, please.

So, I got those
beautiful Florida oranges.

And the dish is a mojo pork tenderloin,

which is a herb, garlic,
and citrus marinade

with mashed sweet plantain,

and the sauce is orange
juice, yellow mustard,

dry mustard, and orange blossom honey.

Mm-hmm. And then the mash?

So, those are sweet plantains

that I've mashed with
some creme fra�che, bacon,

some parsley, orange
juice, and orange zest.

Wow. Delicious.

The pork tenderloin's amazing.

I love the sear. I love
the way you sliced it.

The glaze of the oranges,
it's just delicious.

Pork and orange, it goes hand and glove,

and so it's a lovely combination.

But it's more than the glaze,

'cause it's got that
spice, it's got the heat.

- It packs a punch.
- Thank you, Chef.

When you start to shine this
early on in the competition,

not only does it send a strong message

to everybody standing behind you,

but for me it confirms

that I was 100% correct
handing you that apron.

- Thank you so much.
- Thank you. Amazing.

Joe:Great technique on the sauce.

The pork loin is perfectly cooked.

The colors are appealing.

If I came to your
house for a dinner party

and you gave me a plate of food
like this, I would be happy.

But if I went to a restaurant in Miami

and was paying $100 for dinner,

I would probably expect
a little bit more.

So, I think, Ashley,
your evolution is gonna

be seeing how you can evolve the plate

and make them a little bit
more restauranty, if you will.

- Okay.
- Because it's MasterChef.

- Yes.
- Not MasterHomeCook.

- Correct. Yes, Chef.
- Got it?

- Good job.
- Thank you.

- ( whispering ) Congratulations.
- You, too. Thank you.

Gordon: Three great dishes.

Emily's dish was really impressive.

Good, but just...

Aar�n: I like Ashley's.

Ashley, you know, the oranges...
I mean, they stuck out.

Ashley's plate was too sweet for me.

- Emily and Farhan for me.
- Yeah.

Gordon: And Farhan, a
little bit too spicy.

That's true.

Three incredible, sophisticated dishes

that really shone beautifully,

but there can only be one winner.

Tonight's winner...
congratulations goes to

the dish that was cooked by...

Ashley, congratulations.

- Aah! Oh, my God!
- Congratulations.

Gordon: You're safe from elimination.

- Congratulations.
- Thank you.

Now, take your well-earned
place up on the balcony.

- ( squeals )
- Off you go.

Ashley: I wanted to make Gordon proud,

and winning this first
challenge validates

the pin on my apron.

Please return to your stations.

With me as a mentee,

I'm gonna be high risk, high
reward every single time.

Each one of you were given
an apron by one of us three.

We handed out those aprons,

'cause we believe in your ability,

your passion, and your potential.

And tonight, three of you let us down.

Each judge now has to identify

just one home cook
that we gave an apron to

to go into a three-way
battle for survival.

The home cook that I gave an
apron to let me down tonight

because you didn't use your time wisely.

Sid.

The home cook that
I felt let me down...

this dish was overly sweet,
the plating was a mess.

That home cook is...

Alecia.

The home cook that I gave an apron to

put so much grease on the
plate that it was inedible.

The home cook that will be
cooking again tonight is...

Sal.

What can I say?

Really let me down.

Gordon: Sid, Alecia, Sal,

all three of you come up to the front.

Everybody else, head up to the balcony.

Alecia: I am disappointed

'cause I played it safe
with the French toast.

I've always been a fighter
and I feel I kind of

let my family down.

I'm definitely going to step it up

and just show Chef Aar�n

I deserve this apron and
I'm going to make him proud.

Gordon: For survival tonight,

I want all three of
you to make your version

of this classic all-American dish,

a dish that America was built on.

Tonight, I'll show you

how I make steak and mashed potatoes.

Steak and potatoes may seem simple,

but they are surprisingly
difficult to get right.

Make a mistake tonight,

and it is a giant disappointment.

But before I show two of you the door,

I'll give you an insight
to how I perfect mine.

We season both sides,

every ounce of that steak.

Pan on, piping hot.

Tablespoon of oil in.

Roll it around.

A couple of cloves of
garlic, fresh thyme.

You want great sear on the steak?

90 seconds each side.

Once we got a great sear,
we go in with the butter.

Tilt the back of the pan so
it cooks that line of fat,

and baste.

Out she comes.

And then from there, we let that sit.

And now we're gonna start the sauce.

Touch of butter in there.
Put those shallots in there.

From there, deglaze...
a touch of cognac.

From there, add beautiful beef stock,

a tablespoon of demi,
a little hint of cream.

That will thicken it
up. Now, mashed potatoes.

Make sure that once you cook
the potatoes, you steam them.

You start mashing.

Now I'm gonna start working
in my cream and my butter.

Finish off with some fresh chives,

and you've got the most amazing,
beautiful mashed potatoes.

And in my house here in America,

that's exactly how we
perfect steak and mash.

Now, tonight, it's not
three cook and one goes home.

Three will cook and
only one will be safe.

I was this close to the
elimination challenge,

and knowing that two of the
three cooks are going home,

odds are definitely not good.

Thank goodness I'm not down there.

I'm glad I'm not you right now.

Tonight, it's not three
cook and one goes home.

Three will cook and
only one will be safe.

Aar�n: Sal, Alecia, Sid, we
want you to make your version,

a steak and mash that can
keep you in the competition.

Joe: Now, for two of you,

this is your last 30 minutes
in the MasterChef kitchen.

- Got it?
- Yes, Joe.

Your 30 minutes starts...

...now.

( cheering )

Alecia: Back home in Michigan,

I cook steak and mash for my husband

-at least once a week.
- Cheese, cheese, cheese.

So I definitely feel like
I'm going to nail this

and prove to the judges that this girl

can cook her ass off.

I definitely think I have an advantage

because I grew up cooking steaks

out over an open fire out on our ranch.

So, I know I got this in the bag.

Let's go, guys!

( cheering )

All right, so, Gordon,
what needs to happen

in these 30 minutes in order
for them to be successful?

Gordon: Tonight I want their
version of steak of mash,

but, you know, evolve it.

In the simplicity of this challenge,

you have three of the most
difficult MasterChef problems.

Wrong wine in the sauce,
undercooked potatoes,

and temperature on meat.

The pressure's immense tonight.

There's only one person staying,
so the pressure is really on.

My heart is pounding. It's
like an adrenaline rush.

It's something like
I've never done before.

I've jumped out of planes
and had less of a rush.

- Let's go, Alecia!
- Come on.

I ain't giving up, guys.

I wanna be here so bad.

I'm in it to win it, no matter what,

and nothing's gonna stop me,

because I'm the next MasterChef.

Sorry, boys, but this
girl is here to stay.

Gordon: 21 minutes remaining.

- Here we go, baby.
- First thing, start the mash.

And the secret behind a great
mash is cut the dice smaller,

so they cook quicker,
and then let them steam.

I got it, guys.

Gordon: From there, get
that cast-iron pan on,

and get it absolutely piping hot.

Take the steak out,
season it beautifully.

Gotta get that steak in.

Gordon, what does a
medium-rare look like for you?

Gordon: A great sear, top
and bottom, sides as well,

so there's no visible
white fat anywhere.

- Woman: Ooh, there we go!
- From there, start the sauce.

The sauce can go a million directions.

Cream based, brandy based, mushrooms.

15 minutes remaining.

- Halfway.
- Come on, guys. Let's go!

All right, Sal.

I'd hate to lose one of my team members

on this first elimination test.

What are you doing to personalize it?

So I'm gonna do a Parmesan mash.

I'm gonna throw a little bit
of butter and cream in there.

I'm gonna make a sauce with a
little bit of wine and bourbon.

Wine and bourbon together?

( squealing )

Uh, you know...

I guess, I'm gonna go with the wine.

Learn and listen. Good luck.

Yes, sir.

Right, Sid.

Give me an insight into your
steak and mash. What are you doing?

I'm making steak with a
golden Yukon mashed potatoes.

My father would always do his
creamed mushrooms and onions.

So the bed for that steak

is gonna be in reference to my dad.

You can do this. I wanna see the
Sid I met when I gave you that apron.

- Please. Let's go.
- Yes, Chef. Thank you.

Ashley: Keep it up, Sid.

Put some love into that food.

- Alecia, how you doing?
- I'm doing perfect, Chef.

So give me a description of your dish.

My husband is definitely a
meat and potatoes kinda guy.

He loves steak.

So, right now I'm making a mushroom

and onion glazed steak
with a loaded mash,

with heavy cream, butter, chives, bacon,

and made with a lot of love.

Right. So, look, I haven't
given up on you at all, okay?

I believe in you. I know
you're gonna follow through.

Yeah, I'm ready. Yep.

Don't give up, okay? You're doing great.

- Smells good in here.
- Yeah, it smells great.

- Ten minutes remaining.
- Ashley: Come on, Alecia.

Alecia's steak is out. Sal as well.

- Sid's steak is out.
- Looking good, Sid.

- Yeah, Sid!
- Whoo!

- ( applause )
- Way to go, Sid.

Oh, Sid's flaming up some brandy.

All right, Sid. This is what?

That is hot.

What is it, though?
You falling asleep here?

No, I'm not falling asleep.

No, you're not falling asleep.

That is gonna be my sauce.

- That's your sauce?
- Yes.

You want it that syrupy?

Uh, I'll thin it down a little bit.

Sid, do you have the stamina
to do this? Are you tired?

Yes, sir, I do. Uh...

- All right, Sid, good luck.
- Thank you, Joe.

Coarse salt.

Wow. Fascinating.

So, I'm a little bit
concerned about Sid.

Okay, so...

So Sid has made, like, a cognac sauce,

but he over-reduced it.

It's like syrup at this point,

so kind of going against

everything that you demonstrated.

- Potato masher.
- Sid looks flustered.

Potato masher?

Sid's running a little bit behind.

Sid is just kind of discombobulated.

He's running to the pantry
and grabbing different things.

Where is the potato masher?

It's not looking good for Sid.

I cannot find a potato masher

- for the life of me.
- Oh, my God.

- ( sighs ) Oh, dear.
- ( mumbling ) Salt.

Narrator: Don't miss Camp MasterChef.

Join us this summer for
fun-filled culinary camps

featuring cooking lessons,

exciting challenges from the show,

outdoor activities, and
surprise visits from contestants.

Don't miss out. Register
now at CampMasterChef.com.

( mumbling ) Salt.

Joe: So, I'm a little
bit concerned about Sid.

- Sid looks flustered.
- Potato masher?

Sid's running a little bit behind.

( groaning ) Come on.

Poor Sid.

He is a little frazzled.

Where is the potato masher?

Get it together or you're going home.

I cannot find a potato
masher for the life of me.

- Oh, my God.
- Oh, dear.

There it is.

Oh, dear.

Last three minutes.

That's still plenty
time to finish off, guys.

Fresh chives, fresh parsley,

make sure that mash is not too wet.

- Beautiful.
- Alecia right now is in front of both the guys.

Yep. Absolutely. She has a
fighting spirit right now.

You can see she's animated,
she's moving quickly.

Gordon: Sal, unfortunately,
made a stupid mistake.

- Great job, you guys. Let's go.
- Didn't flamb� that sauce.

Finish strong, finish strong. Come on.

Last minute to go.

- Aar�n: You got it, Sid.
- It looks so tasty.

Gordon: Start thinking
about your plating.

- Taste everything.
- Joe: We're looking for

a classic American
steak and potato dish,

one you would serve
to your family at home.

Chefs: Ten, nine, eight, seven, six,

five, four, three, two, one.

- And stop!
- ( cheers and applause )

- Yes!
- Flavor, flavor, flavor.

All three of you, well done.

Very carefully bring your
dishes down to the front, please.

- Let's go.
- Alecia: I'm so happy with my dish.

I know I perfectly nailed
the sear on my steak.

But, please, baby Jesus,
let it be medium rare.

Two people are going home.

I have no room for error.

All right, Sal, first thing's first.

You are wearing my pin.

I'm not here to save you,
or anyone for that matter.

All decisions will be informed

by the opinion of the
three judges together, okay?

- Is that clear? Okay.
- Yes, sir.

What's the dish?

Sal: I made a pan-seared steak,

with a red wine reduction sauce

and some Parmesan
cheese mashed potatoes.

Mmm.

You caramelized the steak well.

Too bad you cooked it a perfect medium

instead of a perfect medium-rare.

The sauce, for me, is too thick.

You're definitely missing
some technique on the potatoes.

The flavor of Parmesan
is good. That's a plus.

But when it starts to taste like...
like glue, that consistency means

that you let the starch build
up in the potato itself too much.

Yes, sir.

- Thank you.
- Thank you.

The cook on
the steak...

I mean, we're talking a
minute from being medium-rare,

so I'm not gonna really
take you to task on that.

I'm gonna tell you where this
needs a lot of work and improvement.

I don't like the sauce at all.

It's very reduced. It's gelatinous.

It needed to be developed a lot more

by cooking the shallots out,

and it just tastes like
it's not developed yet.

It needs to be realized over time,

and it's just hard to overlook that.

- Thank you.
- Thank you.

( whispering ) I don't
ever wanna be down there.

Alecia, describe the dish, please.

Alecia: I have a seared steak
with a mushroom onion sauce,

with a mashed potato loaded with bacon,

scallions, and salt and pepper,

cream and butter.

Now that's perfect.

( whispering ) Yes. Thank you.

That is beautifully done.

So, the base of the
sauce, what's in there?

I started off with butter,
and then garlic, thyme,

mushrooms, onions.

And then I added red wine,
a little bit of beef stock,

and at the end, I added cream.

So, steak is delicious.

Really good, indeed.

The color on the steak is beautiful.

However, for me,

visually, a little bit
scrappy on the plate.

A little bit loose in terms of the fat.

So, big no-no there.

I wish you'd plated
that with some finesse.

It's just a shame you didn't
dress it a little bit better.

- Thank you.
- Thank you, Chef.

- Alecia.
- Chef.

Mmm.

The cook on the steak
is spot-on perfect.

I think the potatoes are great,

but the garnish is a little confusing.

I feel like it's one
of the basting elements

that you should've omitted

and not put on your presentation.

So, my concern is that sloppiness,

because it can be that make or break.

I wanna make you proud, Chef.

I see so much finesse

in the way that you cooked the steak,

but now I gotta really
think about is that enough

to keep you in this competition.

Thank you, Chef.

- Sid. Food photographer.
- Yes, sir.

- Yes.
- What's the dish?

Sid: This is a saut�ed
herb crusted steak,

with a beef stock, saut�ed onions,

and mushroom sauce,

and a little bit of golden
Yukon mashed potatoes.

So, it should be red in the middle.

Kind of the same as hers,
nice crust on the outside,

pink with a dead red center.

Correct.

What this steak looks like

could be the difference
between you staying here

in this competition or heading home.

Let's see.

Wow.

Sid, what this steak looks like

could be the difference
between you staying here

in this competition or heading home.

Let's see. What do we got?

Ooh! Wow.

- Wow. - Another perfectly
cooked medium-rare steak.

( whispering ) That
looks really good, yeah.

It's rendered properly,

and you do have a nice crust on it,

but those onions and mushrooms?

You see, these you cooked
separately from the pan sauce, right?

And the consequence of
that is your sauce is broke.

Your potatoes are a nice try
to achieve what Gordon did,

but they lack salt and are lumpy.

So, some pros and cons, Sid.

( sighs )

( whispering ) I feel so bad for Sid.

Have a little taste of that bit there.

Right. A little taste there.

Sid, one thing
that needs...

You know it, I know it.

- Pepper.
- Steak's cooked nicely.

It's lacking seasoning.

The sauce is broke. The mash is okay.

But as always, with
anyone I give an apron to,

or anyone in this
competition, I just want more.

Every time we cook in this
kitchen, cook for your life.

- I understand, Chef.
- Thank you.

Thank you.

Okay, you three,

please come around to the front.

We each gave one of you an apron.

So this, for us, is a very big decision.

We need a moment.

- A steak and mash are staple.
- Yeah.

They should've all nailed
it, but they didn't.

Joe: Alecia's dish, the
sauce bumbled a little bit.

Yeah, but she really did the best
job with the cook on the steak.

Yeah.

Joe: Sal just doesn't listen.

I think there were just
so many technical problems

with his sauce and procedures

that it all kind of
fell apart in the end.

I mean, we asked for medium-rare.

The other two delivered
medium-rare. He didn't.

Aar�n: The cook was
proper on Sid's steak.

Gordon: It was medium-rare.
He got that right.

You could go back to that
steak anytime throughout dinner

and it'll still be
juicy from top to bottom.

But he forgot the most
important thing, the seasoning.

Only one of these home cooks will stay

in the MasterChef
kitchen. Tough decision.

Yeah, it's a tough one. Yeah.

Let's do it.

My heart's beating fast.

Bad luck.

Man, tough first night
in the MasterChef kitchen.

We're gonna lose two home cooks tonight

that we have given aprons to.

Sal, tell me, do you
think you're staying?

- Yes or no?
- Yes, Chef.

- Sid, are you staying?
- Yes, I am staying, Chef.

Alecia, are you staying?

Yes, Chef. I'm here to stay.

Alecia, you have made mistakes tonight,

but here's one thing you have got right.

You are staying.

Take yourself up into the balcony.

( cheers and applause )

- Good job, Alecia.
- Congrats.

Alecia: This feeling is just amazing.

Like, this takes the cake.

Thank you, Jesus.

I know that my children at the daycare

are shouting for, Miss
Alecia! Miss Alecia!

And I just know that my family
back home will be so proud of me.

This time gone from them is not wasted.

This is all for us.

Sal, Sid, not a good night for you two.

The dishes didn't
work in the end. Sorry.

I'm very humbled to be able to make food

for three wonderful judges,
and it's been an honor.

I'm gonna continue
mastering the way I can cook

to at least absorb what
you've taught me here.

Sal, Sid, don't stop cooking.

- Thank you, Chef.
- Gentlemen,

can you please leave your
aprons at your stations.

One love, fam.

- Love you guys.
- Way to go, Sal.

Let's go, guys. Go, Sal, Sid.

It's disappointing me that I
didn't go a lot further here.

Just sometimes pressure hits you

and everything breaks down.

But this has inspired
me, so I'm not gonna stop.

I'm too young to stop.

- Good night, gents.
- Good night.

- Yeah, Sal!
- Nice job, Sal.

Sal: I know I'm a great cook,

but I clearly still
have things to learn.

So, it stinks to be the first one out.

- Man.
- Next time.

But I'm gonna keep going after the dream

to start a supper club,

and this is just one step
in my very long journey.

Narrator: Next week...

- Crabs!
- ( screaming )

...a Gordon Ramsay master class...

- Oh, my gosh.
- Wow.

- Wow.
- I have no idea how I'm gonna do this.

...leaves the top 22...

- ( groans )
- Aah!

...shell-shocked.

-And...
- This is the reason

I gave you the pin.

...while some home cooks
claw their way to the top...

- Ah, there we go.
-others...

- Feel like I'm gonna faint.
-...crack under the pressure.

We hate to see people in our own apron

walking out the door.

Sync: Ajvngou
www.addic7ed.com