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Narrator:
Tonight, on "MasterChef"...
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Four covers, table one.
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00:00:06,008 --> 00:00:08,110
- Two New York strip, two duck.
- All: Yes, Chef!
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00:00:08,143 --> 00:00:11,780
...the top six take over
a world-class restaurant.
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Can you do these?
I-- I'm shaking too much.
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00:00:13,915 --> 00:00:15,750
- Oh, dear.
- Samantha: Home cooks...
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Touch that scallop.
It's ice cold!
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00:00:17,953 --> 00:00:20,055
...working a two Michelin Star
restaurant.
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00:00:20,089 --> 00:00:22,624
The duck is overcooked!
This is a joke!
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00:00:22,657 --> 00:00:24,960
- What could go wrong?
- I got tables that are ready to walk out.
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00:00:24,994 --> 00:00:26,928
- I need plates.
- I need the scallops!
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00:00:26,962 --> 00:00:28,763
- Gerron: Speed it up, okay?
- I'm speeding it up.
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00:00:28,797 --> 00:00:29,999
- Come on, season it!
- Come on!
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I need the food! Come on!
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Resync by TEDI for WEB.x264-TBS
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- Ashley: Top six right here.
- Gerron: Top six, baby!
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Growing up in the hood
in Louisville, Kentucky,
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I never thought that
I would be in Hollywood, baby,
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but I'm in Hollywood.
I made it to Hollywood finally.
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Mama, I know you proud
right now. I did it!
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- Providence.
- ( cheering )
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- Oh, my gosh.
- Providence, baby.
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Oh, it's about to go down.
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Ashley: Oh, wow.
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Farhan: Wow.
You walk in the door,
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it's a small, cozy,
intimate setting.
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It's very welcoming and homey,
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even though it's such
a highly regarded restaurant.
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Welcome, everybody,
to Providence.
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This is one of the finest
restaurants in all of Los Angeles.
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It has and holds two
coveted Michelin Stars.
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Gerron: Wow.
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That's right, all of you,
it's a "MasterChef" classic.
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It's the restaurant takeover.
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For the first time ever,
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"MasterChef" is taking over
a Michelin starred restaurant.
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Our reputations are on the line,
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so we have to set ourselves up
to pull this off.
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So we have come up
with two well-balanced teams
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to take on this challenge.
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Cesar,
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Ashley,
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and Bowen,
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you'll be on the red team.
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That means Farhan,
Samantha, Gerron,
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you are the blue team.
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We will be watching
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everything that goes on
in that kitchen tonight.
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I will talk to all
of the diners personally,
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00:02:05,360 --> 00:02:07,596
and I will find out which dishes
they like the best.
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Ultimately, we will decide
which team wins this challenge.
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Now, you want to be
on the winning team tonight,
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because the losing team
face a pressure test
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that you really don't want
to be mixed in with.
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I've done horribly on the last
few team challenges,
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so being here is really
gonna show to me
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whether I'm cut out
for this business.
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Sam, you look like you just walked through
Halloween "Hammer House of Horrors."
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- A little bit, yeah.
- Do you want to pass?
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No. I'm-- I'm good, Chef.
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- Breathe.
- ( Inhales, exhales )
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Now, our captains.
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The captain of
the red team is...
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Ashley.
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Young lady, find that voice
that we haven't heard yet.
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- Okay. - It's time for you to
step up and hold the reins.
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Yes, Chef.
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For the blue team,
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- Gerron.
- Turned up.
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You're giving me the opportunity
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to run a two Michelin Star
restaurant.
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This is finally the chance to
prove myself and my abilities.
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- You ready?
- Yes, Chef.
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Let's get into the kitchen
and see what's on the menu.
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Let's go.
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Let me introduce you
to the most amazing chef,
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Chef Michael Cimarusti.
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- Hi, Chef.
- Hi. Welcome, guys.
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So we have four dishes tonight.
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The first one I'm gonna show you
is one of the two appetizers
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- you guys are gonna be responsible
to make. Okay? - Yes, Chef.
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We have pan-seared scallops,
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carrots and baby shiitakes
cooked in vadouvan.
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We have beautiful little
sea scallops from Maine.
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They cook super quickly.
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Golden brown color like that
is all you need, okay?
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- Gerron: Okay.
- But if you don't cook them quite enough,
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they'll still be cold
in the inside
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and you don't want
that either, right?
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So this is like a--
A little play on harissa
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that we make with carrot tops.
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Providence is
two Michelin Star restaurant.
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Try to keep the plate clean.
That's the key.
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Bowen: Everything Chef
Michael put on the plate,
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it kind of like art.
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It's so amazing!
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Michael: Next we're gonna do
roasted king salmon
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with vegetables cured in kombu.
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Season it liberally, okay?
Super important.
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If you forget the seasoning,
the dish is lost.
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Gordon:
Guys, understand the timing.
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You don't cut the salmon
and then dress the plate.
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It's all coordinated.
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You absolutely
can't neglect that step.
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Gerron: Timing is key.
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There are so many layers
to each dish,
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and to do that on the fly
is challenging.
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For main courses,
we have two tonight.
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Let's start with this,
a Liberty Farms duck breast,
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served with a turnip, stuffed
with a truffle duck sausage.
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In the middle of service, when you
have ten or twelve of these going,
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and you will, pay attention.
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You gotta get the skin
really crispy.
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And you know it's crispy
when you can hear it.
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You hear it? Sizzling.
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This is a lot to take in
right now.
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We're gonna do, like, a--
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What's called a dropped
quenelle on the plate.
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These garnishes are just
all over the place.
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00:04:46,255 --> 00:04:48,189
There's so many
different components.
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- It's gonna go right there.
- Wow.
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I'm still ready to face this
head-on, but this is why
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this is a two Michelin Star
restaurant.
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So, that's it.
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- That's the duck.
- Farhan: Wow.
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00:04:58,199 --> 00:05:00,101
Okay, and then the beef.
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00:05:00,134 --> 00:05:02,837
We have New York strip loins
served with asparagus
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00:05:02,871 --> 00:05:05,073
and a relish that we make
with pickled ramps
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00:05:05,106 --> 00:05:06,508
and roasted green tomato.
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00:05:06,541 --> 00:05:08,076
The steak we're gonna grill,
okay?
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00:05:08,109 --> 00:05:09,711
And every time you flip it,
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brush it with a little bit
of Wagyu fat.
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It lends a tremendous amount
of flavor.
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00:05:13,382 --> 00:05:15,417
New York strip basted
in its own fat.
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Like, who thinks like this?
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00:05:17,151 --> 00:05:18,687
Has anybody ever made
a quenelle?
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- I've tried.
- Okay.
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Well, you're gonna
have to do it today.
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Farhan: We're home cooks.
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We're not even
classically trained.
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None of us have worked
in a restaurant,
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and we're about to take over one of
the best restaurants in the world.
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The stakes could not be
higher right now.
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- I think that's it.
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Gordon: Beautiful.
Really beautiful.
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- Chef, that's stunning. Thank you.
- Michael: Thank you.
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- Gordon: I hope you were all
paying attention. - Yeah.
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Listen, of course, you're going to
have an expediter tonight as well.
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This guy's done this
a few times before,
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and he will only let perfect
plates leave that hot plate.
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Guess who's expediting.
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- You. Oh, yes.
- That's right. Me.
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Are you all ready to put on
your first chef whites?
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- Yes, Chef!
- You now have control
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of a Michelin starred
restaurant.
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- Wow.
- Do not let us down.
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- Gordon: Off you go.
- Go.
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00:06:03,332 --> 00:06:04,333
- Heard, Chef.
- Let's go.
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- Good evening. How are you?
- Red team, blue team,
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we're literally one minute away
from sitting down.
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- Are we ready? Great.
- Yes, Chef.
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- Good luck to you both, yes?
- Thank you, Chef.
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This is the first time
that "MasterChef"
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has ever taken over
a Michelin Star restaurant.
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Tonight is really going to
determine who has the passion,
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who has the ability,
who has the skill to survive,
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and who's gonna go home crying.
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( Indistinct chatter )
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An appetizer option, we have scallops
and salmon to start off with.
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Okay, I have on order
three tables for the red team,
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and three tables
for the blue team.
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Blue team on order--
Four covers, table nine.
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- One scallop, three salmon.
- Yes, Chef.
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00:07:03,358 --> 00:07:05,627
Red team, listen up. On order--
Four covers, table two.
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Two scallops, two salmon.
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- Heard?
- Heard, Chef.
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Thank you. We're moving, guys.
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- Yes, Chef.
- Let's go.
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Good evening, folks. Welcome
to the Providence Restaurant.
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- Gerron: All right, so game time.
- Farhan: Salmon down.
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Get that skin nice and crispy.
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Ashley: These are first
plates, make them perfect.
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- Dining room's full. - Dining room's
full. Can we hurry up, please?
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- Ashley: Heard, Chef.
- Yes, Chef, heard.
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Cesar: Hurry, Bowen, hurry.
You gotta be faster, Bowen.
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- Yes, yes, yes.
- Gordon: Gerron.
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00:07:35,089 --> 00:07:37,258
- Yes, Chef.
- We're six minutes to the window.
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- Three salmon, one scallop. Yes?
- Three salmon, one scallop,
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- coming up, Chef.
- Service, please.
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Pick up three salmon, thank you.
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- Scallops up.
- They're overcooked.
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- Are they? Okay. - They're over--
Hey, Gerron. They're solid.
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00:07:46,367 --> 00:07:48,202
- Sorry, Chef.
- Start again. Let's go.
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00:07:48,236 --> 00:07:50,672
- Sam, I need those scallops cooked, okay?
- I--
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00:07:50,705 --> 00:07:52,273
- Just stop screaming at me.
- I'm sorry.
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00:07:52,306 --> 00:07:53,675
- Oh, dear.
- I don't mean to scream,
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but I need you
to speed it up, okay?
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00:07:55,309 --> 00:07:57,245
- I'm-- I'm speeding it up.
- All right.
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Samantha:
You know, I'm supposed to be
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in classes right now,
doing exams,
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00:08:00,715 --> 00:08:04,252
but instead I'm working
a two Michelin Star restaurant.
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What could go wrong?
203
00:08:05,887 --> 00:08:07,689
- I need the scallops!
- Yes, Chef.
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00:08:07,722 --> 00:08:09,724
It's the same table
and the food's not ready!
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00:08:09,758 --> 00:08:11,526
Gerron: Scallops,
scallops, scallops!
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00:08:11,560 --> 00:08:13,261
Can you go with the salmon
207
00:08:13,294 --> 00:08:15,229
and come back
for the scallop, please.
208
00:08:15,263 --> 00:08:16,565
I'm just trying to perfect
the cook on these scallops.
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My first plate were overcooked,
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and then my second plate...
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- It's ice cold!
- Ice cold.
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00:08:21,736 --> 00:08:23,271
- ...and again.
- Touch that scallop.
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Look at it. Tepid.
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Hey, I've sent the salmon.
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I need a roasted scallop.
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This is the third time now.
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- Sorry, Chef.
- Samantha's flustered.
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00:08:33,448 --> 00:08:35,650
She doesn't know what's
going on, she can't focus.
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00:08:35,684 --> 00:08:37,318
- Sam.
- Yes?
220
00:08:37,351 --> 00:08:39,320
Are you confident
that you can get scallops done?
221
00:08:39,353 --> 00:08:40,922
I'm-- I'm trying.
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You go ahead and plate.
I got this.
223
00:08:42,423 --> 00:08:44,358
I got this. Thank you.
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00:08:52,000 --> 00:08:53,735
- Yeah.
- Yeah.
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00:08:53,768 --> 00:08:55,303
Cesar: All right, Bowen,
you gotta be quicker, buddy.
226
00:08:55,336 --> 00:08:57,806
Ashley, we're 14 minutes now
at this first table.
227
00:08:57,839 --> 00:08:59,908
What's he doing?
Speed it up, Bowen, please!
228
00:08:59,941 --> 00:09:01,409
- Cesar: Come on, guys, get it faster.
- Yes, yes, Chef.
229
00:09:01,442 --> 00:09:03,411
Bowen takes a lot of pride
in his plating,
230
00:09:03,444 --> 00:09:07,348
but tonight is not the night
to move slow.
231
00:09:07,381 --> 00:09:09,283
- I need it!
- All right, come on, guys.
232
00:09:09,317 --> 00:09:10,785
- Put it on the plate. Go put
it on the plate. - Okay.
233
00:09:10,819 --> 00:09:12,854
Chef Ramsay does not
have time for that.
234
00:09:12,887 --> 00:09:14,989
You can't work like you do
in the MasterChef kitchen, guys.
235
00:09:15,023 --> 00:09:16,925
- Bowen: I'm sorry, Chef.
- Aarón?
236
00:09:16,958 --> 00:09:18,426
- Yes, sir?
- Would you mind just helping, please?
237
00:09:18,459 --> 00:09:20,294
- The red team, please.
- Of course.
238
00:09:20,328 --> 00:09:22,463
Chef, I got tables that are ready
to walk out on the red team.
239
00:09:22,497 --> 00:09:24,165
I need plates now.
Let's go, red team.
240
00:09:24,198 --> 00:09:25,433
- Yes, Joe.
- Y'all need slicing?
241
00:09:25,466 --> 00:09:27,435
I can slice,
you finish dressing.
242
00:09:27,468 --> 00:09:29,470
I got it. I got it.
243
00:09:29,504 --> 00:09:30,872
- Cesar: Don't try to be the hero. Come on.
- Yes.
244
00:09:30,905 --> 00:09:33,107
There are no plates getting out
245
00:09:33,141 --> 00:09:35,443
and these guests are not happy.
246
00:09:35,476 --> 00:09:36,778
They're gonna leave hungry.
247
00:09:36,811 --> 00:09:39,013
Guys, come on, guys. Focus.
248
00:09:39,047 --> 00:09:42,016
- Ashley, I'm dying here. I need the food!
- Ashley: I know. Heard.
249
00:09:42,050 --> 00:09:43,952
- Let's go.
- This is a joke!
250
00:09:43,985 --> 00:09:46,020
This guy is so slow,
it's extraordinary.
251
00:09:46,054 --> 00:09:48,322
Ashley: My culinary
dream is on the line,
252
00:09:48,356 --> 00:09:50,124
and I'll be damned
253
00:09:50,158 --> 00:09:51,960
if I allow anyone
254
00:09:51,993 --> 00:09:53,895
to take my dream from me.
255
00:09:53,928 --> 00:09:55,530
Let's go, let's go.
Give it to the chef.
256
00:09:55,564 --> 00:09:58,032
Come on! Wake up a little bit!
257
00:09:58,066 --> 00:10:00,735
Ashley, my ( bleep ) grandma
has got more vigor than him.
258
00:10:00,769 --> 00:10:02,370
- Yes, Chef.
- And she's dead.
259
00:10:14,783 --> 00:10:16,718
Hey, Ashley, I'm dying here.
260
00:10:16,751 --> 00:10:19,053
- I need the food!
- Yes, Chef.
261
00:10:19,087 --> 00:10:20,855
- We're gonna have to switch you, okay?
- Okay.
262
00:10:20,889 --> 00:10:23,658
New game plan: Cesar is
gonna be on both proteins.
263
00:10:23,692 --> 00:10:25,827
Bowen is gonna be on veg,
264
00:10:25,860 --> 00:10:28,763
and I will be
plating everything.
265
00:10:28,797 --> 00:10:30,064
Nothing is getting by me.
266
00:10:30,098 --> 00:10:31,666
Right here, Chef. Four top up.
267
00:10:31,700 --> 00:10:33,401
Table six, please. Thank you.
268
00:10:33,434 --> 00:10:34,769
( Sighs )
269
00:10:35,804 --> 00:10:37,939
Gordon: Oh, my God.
270
00:10:37,972 --> 00:10:39,674
Hey, young man.
271
00:10:39,708 --> 00:10:43,377
Did you just slice the salmon
without plating first?
272
00:10:43,411 --> 00:10:45,013
- Yes, Chef, I did.
- Come here.
273
00:10:45,046 --> 00:10:46,715
What happens with the salmon
when you slice it now?
274
00:10:46,748 --> 00:10:48,783
The juice is gonna come out.
275
00:10:48,817 --> 00:10:50,218
I don't wanna see you slice that
salmon till plates are ready.
276
00:10:50,251 --> 00:10:52,286
- Gerron.
- Yes, Chef.
277
00:10:52,320 --> 00:10:55,189
- I need sync-- synchronization.
- Okay.
278
00:10:55,223 --> 00:10:56,725
We have to improve our timing.
279
00:10:56,758 --> 00:10:59,861
The garnishes and plating
has to correlate
280
00:10:59,894 --> 00:11:01,596
with the time of my salmon.
281
00:11:01,630 --> 00:11:03,732
- How long on my salmon, brother?
- Salmon is up resting,
282
00:11:03,765 --> 00:11:05,734
- waiting on you.
- The salmon's overcooked.
283
00:11:05,767 --> 00:11:07,736
It's overcooked. It's mush.
284
00:11:07,769 --> 00:11:09,904
- Gerron, hey.
- Chef, I'm trying to cook--
285
00:11:09,938 --> 00:11:12,306
I'm trying to ( bleep ) do scallops
and every ( bleep ) thing.
286
00:11:12,340 --> 00:11:13,908
Hey, don't start ( bleep )
screaming at me.
287
00:11:13,942 --> 00:11:15,543
- Okay?
- Okay, I apologize.
288
00:11:15,576 --> 00:11:17,912
So the problem is your front
two team are too slow,
289
00:11:17,946 --> 00:11:19,480
'cause when that salmon's
cooked, it's resting,
290
00:11:19,513 --> 00:11:21,282
- but it's resting too long.
- Right, Chef.
291
00:11:21,315 --> 00:11:23,918
We cannot win this challenge
with a one-man show.
292
00:11:23,952 --> 00:11:27,088
We need to speed it up
and get this stuff out
293
00:11:27,121 --> 00:11:28,823
or we are going to lose.
294
00:11:28,857 --> 00:11:30,324
Aarón, could you please
295
00:11:30,358 --> 00:11:31,559
show them how to cook
a scallop, please?
296
00:11:31,592 --> 00:11:32,927
- Yes, absolutely.
- Right now.
297
00:11:32,961 --> 00:11:35,563
All right, guys, take it easy.
298
00:11:35,596 --> 00:11:37,832
I'm gonna come with you guys and I'm gonna
work with you on some scallops, okay?
299
00:11:37,866 --> 00:11:40,134
- Where's the salmon?
- It's right here, Chef.
300
00:11:40,168 --> 00:11:42,937
Thank you. Service, please.
301
00:11:44,305 --> 00:11:45,940
Man: Wow!
302
00:11:45,974 --> 00:11:47,308
Woman: It looks beautiful.
303
00:11:49,477 --> 00:11:52,814
- Oh, my God.
- That's amazing.
304
00:11:52,847 --> 00:11:55,449
- Come on, guys, keep hustling.
- Gordon: Last ticket, red team.
305
00:11:55,483 --> 00:11:57,351
- That looks really nice, Bowen.
- Bowen: Yes, yes, thank you.
306
00:11:57,385 --> 00:11:59,320
- Ashley: Four top up! Thank you.
- Thank you.
307
00:11:59,353 --> 00:12:00,822
Table seven. Go.
308
00:12:00,855 --> 00:12:02,323
Woman: Look at that!
It looks amazing.
309
00:12:02,356 --> 00:12:04,192
Man: Phenomenal.
310
00:12:04,225 --> 00:12:06,327
What do you think about
the red team's appetizer course?
311
00:12:06,360 --> 00:12:09,330
- Actually, I'm a huge fan.
- Come on, please, blue team.
312
00:12:09,363 --> 00:12:10,932
Farhan: We gotta just
get the last plate out, man.
313
00:12:10,965 --> 00:12:12,466
I got salmon up.
314
00:12:12,500 --> 00:12:14,836
- Scallops up.
- Let's go. Service, please.
315
00:12:14,869 --> 00:12:17,806
Now, you happen to be seated
at a blue team table.
316
00:12:17,839 --> 00:12:20,141
- Joe: Are you enjoying your appetizer?
- Man: I love the scallops.
317
00:12:20,174 --> 00:12:23,211
We travel all around the world,
and it would definitely fit
318
00:12:23,244 --> 00:12:25,213
any Michelin Star-rated
restaurant
319
00:12:25,246 --> 00:12:27,015
that I've ever been at.
320
00:12:31,419 --> 00:12:32,987
- Gordon: So, red team, blue team.
- Home cooks: Yes, Chef.
321
00:12:33,021 --> 00:12:34,388
Our appetizers were sticky,
322
00:12:34,422 --> 00:12:36,124
but our entrées
need to finish brilliantly.
323
00:12:36,157 --> 00:12:38,026
- Yes, Chef.
- Are we ready?
324
00:12:38,059 --> 00:12:40,995
- Yes, Chef.
- Blue team, away now, two duck, two strip,
325
00:12:41,029 --> 00:12:42,864
followed by three duck,
one New York strip.
326
00:12:42,897 --> 00:12:44,833
- Heard?
- Heard!
327
00:12:44,866 --> 00:12:47,969
Thank you. Red team, fire now,
two duck, two strip,
328
00:12:48,002 --> 00:12:49,237
followed by three duck,
one New York strip.
329
00:12:49,270 --> 00:12:50,905
- Heard?
- Yes, Chef.
330
00:12:50,939 --> 00:12:53,074
- Let's go.
- All right, my duck is in.
331
00:12:53,107 --> 00:12:55,076
- Excellent. We going?
- Yes, Chef.
332
00:12:55,109 --> 00:12:57,345
- We got a system going now. Good.
- Yeah, we do, Chef.
333
00:12:57,378 --> 00:12:59,547
- Blue Team, I'm waiting on three
duck, one strip, - Yes, Chef.
334
00:12:59,580 --> 00:13:01,482
Followed by two duck, two strip.
335
00:13:01,515 --> 00:13:04,185
Samantha: Gordon yelling
out those table orders,
336
00:13:04,218 --> 00:13:05,854
it's just really confusing.
337
00:13:05,887 --> 00:13:07,856
Followed by two duck, two strip,
338
00:13:07,889 --> 00:13:09,590
followed by two duck,
two strip, yes?
339
00:13:09,623 --> 00:13:11,893
And it's really hard
to keep 'em all straight.
340
00:13:11,926 --> 00:13:13,594
- Samantha.
- Yes, Chef.
341
00:13:13,627 --> 00:13:14,996
On the first table,
what's going?
342
00:13:15,029 --> 00:13:17,398
- Two duck, two strip.
- Gerron.
343
00:13:17,431 --> 00:13:18,833
- Yes, Chef.
- What's going on the first table?
344
00:13:18,867 --> 00:13:20,101
Three duck, one strip coming.
345
00:13:20,134 --> 00:13:22,003
Yeah, but she's
dressing two duck.
346
00:13:22,036 --> 00:13:23,437
- I'm just trying to help you.
- Oh, okay. Sorry, Chef.
347
00:13:23,471 --> 00:13:25,907
After that,
it's two duck, two strip.
348
00:13:25,940 --> 00:13:27,909
- Okay, two duck, two strip coming after.
- Oh, okay.
349
00:13:27,942 --> 00:13:29,878
It's so hard to focus
because of the pressure.
350
00:13:29,911 --> 00:13:31,579
But we're mixing up our plates.
351
00:13:31,612 --> 00:13:33,114
Like, we can't be doing this
right now.
352
00:13:33,147 --> 00:13:35,183
Guys, I need three strips.
I need three strip.
353
00:13:35,216 --> 00:13:37,118
Three strip? Is it three
strip or three duck?
354
00:13:37,151 --> 00:13:38,887
- Samantha: Three strip.
- Farhan: Okay.
355
00:13:38,920 --> 00:13:40,955
Sam! Sam! Three duck!
356
00:13:40,989 --> 00:13:44,025
Three duck. Sorry, Chef.
Won't happen again.
357
00:13:44,058 --> 00:13:46,027
Gerron: Here's hoping, y'all.
Here's hoping.
358
00:13:46,060 --> 00:13:47,395
Farhan:
Here's hoping, Chef. Heard.
359
00:13:47,428 --> 00:13:49,430
Holy ( bleep ).
360
00:13:51,099 --> 00:13:52,934
These ducks are ready
to go here.
361
00:13:52,967 --> 00:13:54,035
Nice, thank you.
362
00:13:54,068 --> 00:13:55,569
- Gordon: Cesar.
- Chef.
363
00:13:55,603 --> 00:13:57,305
- We're on a roll now. Okay?
- Yes, Chef.
364
00:13:57,338 --> 00:13:59,040
- Keep it going.
- Heard, Chef.
365
00:13:59,073 --> 00:14:00,875
- He's on point.
- Ashley: Three minutes on rest.
366
00:14:00,909 --> 00:14:03,978
- Yeah. Also resting.
- Okay. What about our Wagyu?
367
00:14:04,012 --> 00:14:07,315
Cesar is being such an all-star
368
00:14:07,348 --> 00:14:09,117
right now with these proteins.
369
00:14:09,150 --> 00:14:11,485
He's getting steak out,
he's getting duck out.
370
00:14:11,519 --> 00:14:14,622
It's all cooked to perfection.
371
00:14:14,655 --> 00:14:16,925
- Cesar. Great job.
- Chef. Thank you.
372
00:14:16,958 --> 00:14:18,993
Hey, your temperatures
are on point.
373
00:14:19,027 --> 00:14:20,561
- Thank you, Chef.
- Ashley: Thank you, Cesar.
374
00:14:20,594 --> 00:14:22,096
I'm cooking at
a Michelin-rated restaurant,
375
00:14:22,130 --> 00:14:24,498
and Chef Ramsay is acknowledging
376
00:14:24,532 --> 00:14:26,167
that I'm doing a good job.
377
00:14:26,200 --> 00:14:28,136
I've never seen anybody cook
proteins like this.
378
00:14:28,169 --> 00:14:29,503
Thank you, Chef.
379
00:14:29,537 --> 00:14:31,439
I can die and go to heaven
tomorrow
380
00:14:31,472 --> 00:14:33,007
and my life would feel complete.
381
00:14:33,041 --> 00:14:34,308
Hey, we're not done yet.
382
00:14:34,342 --> 00:14:35,944
- Yes, Chef.
- Okay? Keep it going.
383
00:14:35,977 --> 00:14:37,145
- Yes, Chef.
- Service, please.
384
00:14:37,178 --> 00:14:38,579
Table four.
385
00:14:38,612 --> 00:14:41,082
Good evening.
386
00:14:41,115 --> 00:14:43,484
Here we have the duck
and the steak of the red team.
387
00:14:43,517 --> 00:14:47,021
- Bon appétit.
- I could not imagine
388
00:14:47,055 --> 00:14:51,125
that duck tastes like this.
It's so good.
389
00:14:51,159 --> 00:14:52,126
That's good.
390
00:14:52,160 --> 00:14:53,594
Aarón: Great job.
391
00:14:53,627 --> 00:14:55,363
- Aarón.
- Yeah?
392
00:14:55,396 --> 00:14:56,831
- We are backed up on the blue team.
- Yes, sir.
393
00:14:56,865 --> 00:14:59,200
I'm 25 minutes in,
I've got one table out.
394
00:14:59,233 --> 00:15:01,169
Aarón: Blue team,
that's unacceptable.
395
00:15:01,202 --> 00:15:04,672
Gerron: Come on, y'all. I got
six duck up ready to go.
396
00:15:04,705 --> 00:15:06,674
- Farhan: All right.
- Gerron: We gotta move.
397
00:15:06,707 --> 00:15:08,642
- They're getting cold up there.
- Yeah, heard.
398
00:15:08,676 --> 00:15:10,444
Gerron: I'm putting all
of these proteins up,
399
00:15:10,478 --> 00:15:12,380
but there's no protein
going out.
400
00:15:12,413 --> 00:15:13,882
There's no plates going out.
401
00:15:13,915 --> 00:15:15,984
All the meat
is just sitting there.
402
00:15:16,017 --> 00:15:17,986
That beef is sitting too long, y'all.
It's sitting too long.
403
00:15:18,019 --> 00:15:19,453
I'm sorry about that.
404
00:15:19,487 --> 00:15:21,322
Farhan, Samantha,
what is going on?
405
00:15:21,355 --> 00:15:23,357
- Duck up.
- Dear, oh, dear.
406
00:15:23,391 --> 00:15:24,993
- Gerron, they're putting the wrong garnish
- Yes, Chef.
407
00:15:25,026 --> 00:15:27,061
On the wrong ( bleep )
plates now.
408
00:15:27,095 --> 00:15:29,163
- Samantha: Sorry, Chef.
- All right, Sam. Duck.
409
00:15:29,197 --> 00:15:31,165
- Yes. Yeah. Yes.
- Steak. Okay?
410
00:15:31,199 --> 00:15:33,201
Sorry. I'm getting them
confused. Sorry.
411
00:15:33,234 --> 00:15:36,170
Samantha is crumbling
under the pressure.
412
00:15:36,204 --> 00:15:38,806
We are falling
to shambles right now.
413
00:15:38,839 --> 00:15:41,609
Can you do these quenelles?
I'm shaking too much.
414
00:15:48,950 --> 00:15:50,084
- Gerron, I'm getting complaints now.
- Yes, Chef.
415
00:15:50,118 --> 00:15:52,153
We need entrées
from the blue team.
416
00:15:52,186 --> 00:15:53,587
- Okay, we got-- We're sending them out.
- Heard, Chef.
417
00:15:53,621 --> 00:15:55,256
Heard, heard.
418
00:15:55,289 --> 00:15:57,525
Two duck, two strip, please.
Samantha, how long?
419
00:15:57,558 --> 00:15:59,994
- Samantha: How long, guys?
- The duck is ready. I just sliced it.
420
00:16:00,028 --> 00:16:02,063
- Hey, I just need a time.
- Gerron: Let's go.
421
00:16:02,096 --> 00:16:04,065
- Farhan: Five minutes, Chef.
- Gordon: Five minutes.
422
00:16:04,098 --> 00:16:05,533
- Oh, my God.
- Aarón: Five minutes? Come on!
423
00:16:05,566 --> 00:16:07,101
Samantha:
We don't have five minutes.
424
00:16:07,135 --> 00:16:10,004
We have got to get
back on track or it is a wrap.
425
00:16:10,038 --> 00:16:12,740
Blue team,
the duck is overcooked.
426
00:16:12,773 --> 00:16:14,175
It's overcooked.
427
00:16:14,208 --> 00:16:15,776
- Samantha: Sorry, Chef.
- Oh, ( bleep ).
428
00:16:15,809 --> 00:16:17,845
Don't fall apart on me now.
Come on!
429
00:16:17,878 --> 00:16:19,113
- Gerron.
- Yes, Chef.
430
00:16:19,147 --> 00:16:21,249
This is dysfunctional!
431
00:16:27,821 --> 00:16:29,423
- Bear with us. Bear with us.
- Five minutes.
432
00:16:29,457 --> 00:16:31,459
- Joe is waiting.
- Let's go, let's go!
433
00:16:31,492 --> 00:16:33,761
- Hey, I need y'all to speed it up.
- Thank you, Gerron.
434
00:16:33,794 --> 00:16:36,464
- Gerron: All right, Chef.
- Gordon: Great. Thank you. Table 14.
435
00:16:36,497 --> 00:16:37,898
Gerron: Let's keep up
the momentum, y'all.
436
00:16:37,932 --> 00:16:39,067
Let's keep it going,
guys, come on.
437
00:16:39,100 --> 00:16:40,401
Samantha: We got this, guys.
438
00:16:40,434 --> 00:16:41,902
Thank you.
Keep it going, Gerron.
439
00:16:41,936 --> 00:16:44,105
It took a while to get
in the groove
440
00:16:44,138 --> 00:16:45,473
and get into the motions.
441
00:16:45,506 --> 00:16:47,141
Gordon:
And now you're on a roll now.
442
00:16:47,175 --> 00:16:49,210
But I finally feel like
we're starting to get on track.
443
00:16:49,243 --> 00:16:51,212
Gerron: Good job, Sam.
Come on, y'all.
444
00:16:51,245 --> 00:16:52,780
Keep the momentum up, y'all.
Come on, we got this.
445
00:16:52,813 --> 00:16:54,915
That's better.
446
00:16:54,949 --> 00:16:56,917
Gordon: Bowen,
you gotta speed up.
447
00:16:56,951 --> 00:16:58,419
Oh, it's not here.
448
00:16:58,452 --> 00:16:59,820
- What's he doing?
- Duck right there.
449
00:16:59,853 --> 00:17:01,755
- Hey, young man.
- I'm so sorry.
450
00:17:01,789 --> 00:17:03,724
You've got duck drippings
on the beef plates.
451
00:17:03,757 --> 00:17:06,727
He doesn't know the difference
between ( bleep ) beef and duck.
452
00:17:06,760 --> 00:17:08,729
- No-- - Cesar: Bowen,
you know the difference.
453
00:17:08,762 --> 00:17:10,931
- I know the difference.
- I need it!
454
00:17:10,965 --> 00:17:14,302
Cesar: I've seen Bowen crash-land
in our tag team challenge.
455
00:17:14,335 --> 00:17:16,337
Pressure gets to Bowen.
456
00:17:16,370 --> 00:17:18,939
I'm seeing the same thing
play out again tonight.
457
00:17:18,973 --> 00:17:21,842
- Cesar, we got off to a great start,
but we slowed down. - Yes, Chef.
458
00:17:21,875 --> 00:17:23,811
Okay, Chef,
we're gonna pick it back up.
459
00:17:23,844 --> 00:17:25,779
Ashley: Come on, guys. You got
to stay in it. Stay in it.
460
00:17:25,813 --> 00:17:28,782
Ashley: I need to keep Bowen
literally on my side.
461
00:17:28,816 --> 00:17:31,785
I cannot take
my eyes off of him.
462
00:17:31,819 --> 00:17:34,022
Our guests waiting is not good.
463
00:17:34,055 --> 00:17:37,358
But there is still hope that
everything I put up, they like.
464
00:17:37,391 --> 00:17:39,827
- Ashley: Follow me, right there, boom.
Thank you. - Table one, this is crazy.
465
00:17:39,860 --> 00:17:40,961
Table one.
466
00:17:40,995 --> 00:17:42,997
( Indistinct chatter )
467
00:17:45,666 --> 00:17:47,868
I'm eating the red team's
entrée right now.
468
00:17:47,901 --> 00:17:49,937
I've actually got
a little bit of both.
469
00:17:49,970 --> 00:17:51,839
The steak was delicious.
It sort of melts in your mouth.
470
00:17:51,872 --> 00:17:53,841
And the duck is awesome.
471
00:17:53,874 --> 00:17:56,144
Beautiful skin on it.
Kinda crispy and delicious.
472
00:17:56,177 --> 00:17:58,346
- Ashley. Is it coming, the duck?
Is it coming? - Okay, yes?
473
00:17:58,379 --> 00:18:00,214
- Yes, Chef. Yes, Chef.
- Now, go.
474
00:18:00,248 --> 00:18:01,515
Table six, thank you.
475
00:18:01,549 --> 00:18:04,018
The steak was absolutely lovely.
476
00:18:04,052 --> 00:18:06,787
For me, cooked to perfection.
477
00:18:06,820 --> 00:18:08,956
- Cooked to perfection. Wow!
- Perfection, yes.
478
00:18:08,989 --> 00:18:10,558
Come on, guys, you got it. You got it.
Cesar, you're doing great.
479
00:18:10,591 --> 00:18:12,126
Thank you, Chef.
480
00:18:12,160 --> 00:18:14,828
So I had the blue team
plate duck entrée.
481
00:18:14,862 --> 00:18:17,865
The color was amazing,
the presentation was amazing.
482
00:18:17,898 --> 00:18:19,500
Come on, keep it going.
483
00:18:19,533 --> 00:18:21,335
Farhan, if you see Sam
slowing down, let her know.
484
00:18:21,369 --> 00:18:24,472
The blue team's duck entrée
has great texture,
485
00:18:24,505 --> 00:18:27,241
but I feel that they need
to add more seasoning to it.
486
00:18:27,275 --> 00:18:30,244
- Glaze it with some beef fat.
- Give it to me.
487
00:18:30,278 --> 00:18:31,979
Come on, season it!
488
00:18:32,012 --> 00:18:34,182
- Samantha: Come on, guys.
- Last table, red team.
489
00:18:34,215 --> 00:18:36,584
- Three duck, one strip.
- Three duck, one strip. Got it.
490
00:18:36,617 --> 00:18:38,018
May I join you for a second?
491
00:18:38,052 --> 00:18:39,553
Now, you're enjoying
your entrées?
492
00:18:39,587 --> 00:18:41,355
So you had the red team
cooking for you.
493
00:18:41,389 --> 00:18:43,491
So it's really important
for me to understand,
494
00:18:43,524 --> 00:18:45,025
- was it at the level?
- It's amazing!
495
00:18:45,059 --> 00:18:46,694
- Amazing? Wow!
- It's amazing.
496
00:18:46,727 --> 00:18:48,429
Ashley: Three duck, one strip.
Last plate!
497
00:18:48,462 --> 00:18:50,030
- Thank you.
- Thank you, Chef.
498
00:18:50,064 --> 00:18:52,032
Go, table seven.
Well done, red team.
499
00:18:52,066 --> 00:18:53,434
All right,
let's clear it down, guys.
500
00:18:53,467 --> 00:18:55,436
- Blue team.
- Yes, Chef.
501
00:18:55,469 --> 00:18:56,504
I'm waiting on two duck
and two strip.
502
00:18:56,537 --> 00:18:58,106
Farhan: Heard, Chef.
503
00:18:58,139 --> 00:19:01,075
I had the, uh, blue team's
steak. It was uh--
504
00:19:01,109 --> 00:19:03,377
I didn't like it. I loved it.
505
00:19:03,411 --> 00:19:06,046
- Gordon: Last table, blue team.
- Samantha: Two duck, two strip.
506
00:19:06,080 --> 00:19:08,282
Table 14, thank you. Blue team.
507
00:19:08,316 --> 00:19:10,418
- Yes, Chef.
- Well done.
508
00:19:10,451 --> 00:19:13,387
- Clear down, guys.
- Gerron: Despite the many,
509
00:19:13,421 --> 00:19:15,389
many mistakes
that we had tonight...
510
00:19:15,423 --> 00:19:17,258
Hey, good job, y'all.
511
00:19:17,291 --> 00:19:19,893
...I'm very proud of what
we put on a plate today.
512
00:19:19,927 --> 00:19:22,062
I'm really, really hoping
that we did enough
513
00:19:22,096 --> 00:19:23,931
to win this challenge.
514
00:19:28,936 --> 00:19:30,971
Gordon: Red team, blue team,
line up, please. Thank you.
515
00:19:32,273 --> 00:19:34,908
What a night!
516
00:19:34,942 --> 00:19:36,610
I wasn't expecting a perfect
service, let's get that right.
517
00:19:36,644 --> 00:19:39,747
But when you shut down,
the team shuts down.
518
00:19:39,780 --> 00:19:42,116
We depend on each other
to get us through.
519
00:19:42,150 --> 00:19:48,088
What I will say is, two strong vocal
captains that didn't give up.
520
00:19:48,122 --> 00:19:51,058
It's pretty amazing what
you all just accomplished.
521
00:19:51,091 --> 00:19:52,460
You just ran the kitchen
522
00:19:52,493 --> 00:19:56,130
of a world-class
Michelin Star restaurant.
523
00:19:56,164 --> 00:20:00,067
How many home cooks do you think
could've accomplished that?
524
00:20:00,100 --> 00:20:02,636
- So, well done.
- Thank you, Chef.
525
00:20:02,670 --> 00:20:07,675
Now, the decision on who won
and who lost this challenge
526
00:20:07,708 --> 00:20:10,311
is completely up to Joe,
Aarón, and myself.
527
00:20:10,344 --> 00:20:12,313
We've spoken to all the guests
528
00:20:12,346 --> 00:20:16,083
and we saw how you worked
together in the kitchen.
529
00:20:16,116 --> 00:20:19,119
We decided...
530
00:20:24,358 --> 00:20:25,926
...that we need to sleep on it.
531
00:20:25,959 --> 00:20:28,028
It's that close.
532
00:20:28,061 --> 00:20:30,931
But for now,
pat yourselves on the back,
533
00:20:30,964 --> 00:20:32,966
and remember
what you've just achieved.
534
00:20:33,000 --> 00:20:35,169
- All right, here we go.
- ( cheering )
535
00:20:35,203 --> 00:20:38,972
A little champagne after
a hard shift on the line
536
00:20:39,006 --> 00:20:40,974
of a two-star Michelin
restaurant.
537
00:20:41,008 --> 00:20:43,010
- Santé.
- Yes. Congratulations.
538
00:20:43,043 --> 00:20:44,612
- Well done.
- Thank you, Chef.
539
00:20:44,645 --> 00:20:46,980
- Night.
- Good night, Chef.
540
00:20:47,014 --> 00:20:49,683
Restaurant takeover,
it is a beast.
541
00:20:49,717 --> 00:20:51,485
And to have made it through
542
00:20:51,519 --> 00:20:54,688
just solidifies
how much I want this.
543
00:20:54,722 --> 00:20:56,190
Like, this chaos,
544
00:20:56,224 --> 00:20:57,825
this level of adrenaline,
545
00:20:57,858 --> 00:21:01,061
is everything I want
546
00:21:01,094 --> 00:21:02,896
for the rest of my life.
547
00:21:02,930 --> 00:21:04,198
- Cheers, guys.
- Cheers red team.
548
00:21:04,232 --> 00:21:06,099
- Cheers, red team!
- ( cheering )
549
00:21:19,847 --> 00:21:22,316
Welcome back, everyone.
550
00:21:22,350 --> 00:21:24,818
To have completed a service
551
00:21:24,852 --> 00:21:26,820
in a two Michelin Star
restaurant,
552
00:21:26,854 --> 00:21:28,689
it has been an honor.
553
00:21:28,722 --> 00:21:30,491
The blue team should win
554
00:21:30,524 --> 00:21:32,526
because the communication
was there.
555
00:21:32,560 --> 00:21:33,861
Even though
Samantha just got flustered
556
00:21:33,894 --> 00:21:36,730
in every situation, we finished,
557
00:21:36,764 --> 00:21:38,532
we got everything out,
and nothing was sent back.
558
00:21:38,566 --> 00:21:40,234
( Sighs )
559
00:21:40,268 --> 00:21:41,235
Red team, blue team,
560
00:21:41,269 --> 00:21:42,503
we have reached our decision
561
00:21:42,536 --> 00:21:44,938
after much, much deliberation.
562
00:21:47,575 --> 00:21:51,245
Red team, captained by
Ashley, you started slow.
563
00:21:51,279 --> 00:21:53,447
- Yes, Chef.
- But, Ashley,
564
00:21:53,481 --> 00:21:55,949
great performance as a captain.
565
00:21:55,983 --> 00:21:57,418
You found your voice,
you looked comfortable.
566
00:21:57,451 --> 00:22:00,554
- Thank you, Chef.
- Blue team, you made mistakes,
567
00:22:00,588 --> 00:22:03,291
- but, Gerron...
- Yes, Chef?
568
00:22:03,324 --> 00:22:06,960
Your captaincy
was extraordinary.
569
00:22:06,994 --> 00:22:10,230
You stepped into that
like you were in it to win it.
570
00:22:10,264 --> 00:22:11,565
From last night's challenge,
571
00:22:11,599 --> 00:22:13,567
there can only be one
winning team.
572
00:22:13,601 --> 00:22:16,437
The losing team
are about to face
573
00:22:16,470 --> 00:22:19,373
the dreaded pressure test.
574
00:22:19,407 --> 00:22:20,374
And after that,
575
00:22:20,408 --> 00:22:22,543
at least one of you
576
00:22:22,576 --> 00:22:24,278
will be going home.
577
00:22:25,245 --> 00:22:27,214
The team that will be safe
578
00:22:27,247 --> 00:22:28,649
up on to the balcony
579
00:22:28,682 --> 00:22:32,219
and into the top five...
580
00:22:32,252 --> 00:22:33,954
the red team.
581
00:22:33,987 --> 00:22:35,989
( Ashley sighing )
582
00:22:38,091 --> 00:22:39,660
Ashley, Cesar,
583
00:22:39,693 --> 00:22:41,329
stellar performances,
let me tell you.
584
00:22:41,362 --> 00:22:43,664
Bowen, you found your feet
a little bit late for me.
585
00:22:43,697 --> 00:22:46,166
However, your captain
led your team to victory.
586
00:22:46,199 --> 00:22:48,902
Well done, red team.
Congratulations.
587
00:22:48,936 --> 00:22:51,238
And, please,
head up to the balcony.
588
00:22:51,271 --> 00:22:52,740
- Thank you. Thank you, Joe.
- Thank you.
589
00:22:52,773 --> 00:22:54,775
- Thank you, Chef.
- Gerron: Congratulations.
590
00:22:54,808 --> 00:22:57,177
Blue team,
you'll need one of these.
591
00:22:57,210 --> 00:22:59,847
Please.
592
00:22:59,880 --> 00:23:01,982
Gerron: I definitely feel
like my team let me down.
593
00:23:02,015 --> 00:23:05,453
You know, I did the best
that I could do as a leader,
594
00:23:05,486 --> 00:23:08,188
and sometimes, you know, you
can't get everyone on board.
595
00:23:08,221 --> 00:23:11,492
No matter what we have to do
in this pressure test,
596
00:23:11,525 --> 00:23:13,461
I won't let my mentor Joe down.
597
00:23:13,494 --> 00:23:15,829
I'm gonna kill it,
and I'm not going home.
598
00:23:15,863 --> 00:23:18,699
Tonight, this challenge
599
00:23:18,732 --> 00:23:20,834
is going to be
the toughest pressure test
600
00:23:20,868 --> 00:23:22,770
this kitchen has ever seen.
601
00:23:22,803 --> 00:23:25,606
- Wow.
- Because this test
602
00:23:25,639 --> 00:23:27,941
is not just one dish.
603
00:23:27,975 --> 00:23:30,310
It's not even two dishes.
604
00:23:30,344 --> 00:23:31,712
It's three dishes.
605
00:23:31,745 --> 00:23:36,350
And those three dishes
are all...
606
00:23:36,384 --> 00:23:38,118
Desserts.
607
00:23:38,151 --> 00:23:41,121
And all these
three dishes combine
608
00:23:41,154 --> 00:23:42,956
one of the most
universally loved ingredients
609
00:23:42,990 --> 00:23:44,892
anywhere on the planet.
610
00:23:44,925 --> 00:23:47,861
I'm talking about chocolate.
611
00:23:51,365 --> 00:23:55,669
Under here is one of my
favorite ways to eat chocolate.
612
00:23:59,039 --> 00:24:01,008
White chocolate panna cotta
613
00:24:01,041 --> 00:24:02,410
with a beautiful
raspberry coulis.
614
00:24:02,443 --> 00:24:04,745
It's a softly set pudding
615
00:24:04,778 --> 00:24:07,047
that originated
in Northern Italy.
616
00:24:07,080 --> 00:24:10,518
The key is to make it creamy
617
00:24:10,551 --> 00:24:13,987
without ever letting it
become gelatinous.
618
00:24:14,021 --> 00:24:15,389
For my dessert,
619
00:24:15,423 --> 00:24:17,525
I've gone with the most popular
620
00:24:17,558 --> 00:24:20,394
chocolate in America.
621
00:24:22,730 --> 00:24:24,932
Milk chocolate.
622
00:24:24,965 --> 00:24:27,535
Whipped milk chocolate mousse,
623
00:24:27,568 --> 00:24:29,503
a dessert that seems simple,
624
00:24:29,537 --> 00:24:32,506
but it's difficult to pull off
without any errors.
625
00:24:32,540 --> 00:24:34,742
Now, milk chocolate may be
626
00:24:34,775 --> 00:24:36,944
the most popular choice
with Americans,
627
00:24:36,977 --> 00:24:40,614
but there's
a much more decadent...
628
00:24:44,785 --> 00:24:46,920
...dark chocolate.
629
00:24:46,954 --> 00:24:48,956
A delectable, stunning,
630
00:24:48,989 --> 00:24:51,091
dark chocolate molten lava cake
631
00:24:51,124 --> 00:24:54,294
with a center
of warm dark chocolate
632
00:24:54,327 --> 00:24:57,565
like lava flowing
through the middle.
633
00:24:57,598 --> 00:25:00,534
We want an exact replication
634
00:25:00,568 --> 00:25:03,136
of each of
these chocolate dishes.
635
00:25:03,170 --> 00:25:04,572
To complete all three desserts,
636
00:25:04,605 --> 00:25:07,475
you only get 60 minutes.
637
00:25:07,508 --> 00:25:09,477
( Sighing )
638
00:25:09,510 --> 00:25:11,545
Please, you three,
head to your stations.
639
00:25:11,579 --> 00:25:16,083
Three chocolate desserts
in 60 minutes.
640
00:25:16,116 --> 00:25:17,518
Are they crazy?
641
00:25:19,587 --> 00:25:22,456
You'll find all
the ingredients you need
642
00:25:22,490 --> 00:25:24,892
to make us three incredible,
643
00:25:24,925 --> 00:25:26,894
difficult chocolate desserts.
644
00:25:26,927 --> 00:25:28,796
Farhan: I love eating chocolate,
645
00:25:28,829 --> 00:25:30,598
but I don't really cook
with chocolate that often,
646
00:25:30,631 --> 00:25:33,000
so I don't know
how I'm gonna do this.
647
00:25:33,033 --> 00:25:36,403
When time is called, all three
of your desserts need to be
648
00:25:36,436 --> 00:25:38,438
on that station in front of us.
649
00:25:38,472 --> 00:25:41,575
Gerron: Three desserts?
Are you kidding me?
650
00:25:41,609 --> 00:25:43,677
It's a challenge
for me to do one dessert.
651
00:25:43,711 --> 00:25:46,480
Your time...
652
00:25:46,514 --> 00:25:48,949
starts...
653
00:25:48,982 --> 00:25:51,519
now!
654
00:25:51,552 --> 00:25:53,954
- All right, guys, go! Come on.
- Move fast. Stay focused.
655
00:25:56,490 --> 00:25:58,492
Utilize this whole station here.
656
00:25:58,526 --> 00:26:00,994
We're here with the top six best
home cooks in all of America,
657
00:26:01,028 --> 00:26:03,531
and now we're
gonna go down to five.
658
00:26:03,564 --> 00:26:06,199
Joe:
Three very difficult desserts,
659
00:26:06,233 --> 00:26:07,668
varying degrees of complexity
and difficulty,
660
00:26:07,701 --> 00:26:10,538
all to be executed
in one single hour.
661
00:26:10,571 --> 00:26:12,606
This has to be
the toughest one so far.
662
00:26:12,640 --> 00:26:14,508
Ashley: Oh, my God.
663
00:26:14,542 --> 00:26:16,476
It's hard for me to watch it.
Yeah, it's real hard.
664
00:26:16,510 --> 00:26:19,813
Make sure my panna cotta is
where it needs to be, one cup.
665
00:26:19,847 --> 00:26:22,516
So, we start with panna cotta.
666
00:26:22,550 --> 00:26:24,985
A simple concept,
but it has to set.
667
00:26:25,018 --> 00:26:28,021
It's not really a custard.
It's more of a pudding.
668
00:26:28,055 --> 00:26:30,558
So, you use a bit
of gelatin to bind it.
669
00:26:30,591 --> 00:26:32,893
The real trick is being able
to incorporate
670
00:26:32,926 --> 00:26:35,729
the minimal amount
of gelatin necessary
671
00:26:35,763 --> 00:26:37,798
without making it feel
like Jell-O gelatin.
672
00:26:37,831 --> 00:26:39,567
And you gotta incorporate
that white chocolate as well.
673
00:26:39,600 --> 00:26:41,034
White chocolate's always
a very interesting thing,
674
00:26:41,068 --> 00:26:42,570
very complicated to work with.
675
00:26:42,603 --> 00:26:44,538
Much more difficult
than even milk chocolate,
676
00:26:44,572 --> 00:26:47,541
because the butter fat content
is so high in white chocolate.
677
00:26:47,575 --> 00:26:49,476
From there, panna cotta
gets set into the mold,
678
00:26:49,509 --> 00:26:51,645
into the fridge. Come on!
679
00:26:51,679 --> 00:26:54,147
Keep it going, guys. Let's go.
680
00:26:54,181 --> 00:26:55,816
- Gerron.
- What's up, Chef? How you doing?
681
00:26:55,849 --> 00:26:57,317
I wanna shake your hand.
682
00:26:57,350 --> 00:26:58,919
You're the last hope
I have here tonight.
683
00:26:58,952 --> 00:27:00,754
Now, look, I know you're
not much of a baker.
684
00:27:00,788 --> 00:27:02,590
You're probably
the underdog today.
685
00:27:02,623 --> 00:27:04,558
- You were in the bottom three
with cupcakes. - Uh-huh.
686
00:27:04,592 --> 00:27:08,161
We know Samantha's a great baker.
Farhan is a technician.
687
00:27:08,195 --> 00:27:10,030
- But did you learn something about
desserts here? - Definitely.
688
00:27:10,063 --> 00:27:13,066
I mean, I know that panna cotta
has to have time to set,
689
00:27:13,100 --> 00:27:15,068
and if it doesn't set,
I'm in trouble.
690
00:27:15,102 --> 00:27:17,170
You really got it in the fridge right away.
Great timing.
691
00:27:17,204 --> 00:27:18,505
- Uh-huh. - You know the
consistency we're looking for?
692
00:27:18,538 --> 00:27:20,574
- Yes, absolutely.
- All right.
693
00:27:20,608 --> 00:27:22,042
- Good luck, Gerron.
- Thank you.
694
00:27:22,075 --> 00:27:24,077
35 minutes to go.
695
00:27:24,111 --> 00:27:27,447
You should be on to your
milk chocolate mousse by now.
696
00:27:27,480 --> 00:27:29,950
All right, have my cream here.
Butter's good.
697
00:27:29,983 --> 00:27:33,186
With the chocolate mousse,
you melt your chocolate,
698
00:27:33,220 --> 00:27:34,722
- Yup.
- Lightly whisk the eggs,
699
00:27:34,755 --> 00:27:36,924
and then you start
incorporating the sugar
700
00:27:36,957 --> 00:27:39,693
- into that milk chocolate.
- A lot of sugar.
701
00:27:39,727 --> 00:27:42,095
For me, the milk chocolate
is all about creaminess.
702
00:27:42,129 --> 00:27:44,564
It has a lower fat content,
so I wanted to reinforce that
703
00:27:44,598 --> 00:27:46,199
with another creamy element
704
00:27:46,233 --> 00:27:47,701
by getting
that whipped cream in there
705
00:27:47,735 --> 00:27:49,937
and make the perfect
silky smooth mousse.
706
00:27:49,970 --> 00:27:52,539
You know a little drop
of water in that chocolate
707
00:27:52,572 --> 00:27:54,574
- can spoil the whole texture.
- Absolutely.
708
00:27:54,608 --> 00:27:56,109
Chocolate too hot
adding to the cream,
709
00:27:56,143 --> 00:27:57,577
it could split it as well.
710
00:27:59,647 --> 00:28:01,548
- All right, Farhan.
- Yes, Chef.
711
00:28:01,581 --> 00:28:04,618
You've got my apron on.
I'm really counting on you.
712
00:28:04,652 --> 00:28:06,219
- How are you feeling?
- I'm feeling good, Chef.
713
00:28:06,253 --> 00:28:08,221
You know this is really
a test in time management.
714
00:28:08,255 --> 00:28:09,923
I have my panna cotta
cooling down right now.
715
00:28:09,957 --> 00:28:12,092
Looking good on time. I'm
getting my eggs cooked down.
716
00:28:12,125 --> 00:28:13,560
- This is for the mousse, right?
- Yes, Chef.
717
00:28:13,593 --> 00:28:15,629
Do you consider yourself
an underdog?
718
00:28:15,663 --> 00:28:17,731
A little bit. Especially, the
last pressure test I was in
719
00:28:17,765 --> 00:28:20,100
was that banana cream pie,
and we both know how that went.
720
00:28:20,133 --> 00:28:23,070
But, you know, I'm putting that behind me.
I've learned so much since then.
721
00:28:23,103 --> 00:28:24,805
Today is really my chance
to show you guys
722
00:28:24,838 --> 00:28:26,506
that I'm not just a one-trick
pony when it comes to savory.
723
00:28:26,539 --> 00:28:28,275
- I can do desserts as well.
- Best of luck, Farhan.
724
00:28:28,308 --> 00:28:29,677
- Thank you, Chef. I won't.
- Don't let me down.
725
00:28:29,710 --> 00:28:33,413
Gordon: 26 minutes remaining.
726
00:28:33,446 --> 00:28:34,648
Get that chocolate mousse
in the fridge
727
00:28:34,682 --> 00:28:36,283
as quick as you can, guys.
728
00:28:36,316 --> 00:28:38,919
Ashley:
Why does hers look like that?
729
00:28:38,952 --> 00:28:40,988
She folded in the flour
instead of whisking the flour.
730
00:28:41,021 --> 00:28:42,656
- Ashley: 'Cause it was
supposed to be smooth. - Yeah.
731
00:28:42,690 --> 00:28:44,825
Aarón: I'm really
concerned for Samantha.
732
00:28:44,858 --> 00:28:47,094
That chocolate mousse
looks incorrect.
733
00:28:47,127 --> 00:28:48,561
It looks like it's flattened.
734
00:28:49,730 --> 00:28:51,531
Excuse me.
735
00:28:51,564 --> 00:28:53,834
All right,
I need to focus on that cake.
736
00:28:53,867 --> 00:28:56,704
And finally, most difficult,
you start your batter
737
00:28:56,737 --> 00:28:58,706
for that molten lava cake.
738
00:28:58,739 --> 00:29:00,941
Aarón: It's all about that
ganache in the middle, right?
739
00:29:00,974 --> 00:29:02,609
That has to be the one
that's streaming down.
740
00:29:02,642 --> 00:29:05,278
If it comes out too early,
it breaks and collapses.
741
00:29:05,312 --> 00:29:06,780
- Aarón: Mm-hmm.
- If it stays in too long,
742
00:29:06,814 --> 00:29:08,782
it's dry in the middle.
Nothing worse.
743
00:29:08,816 --> 00:29:10,650
Cesar: All right, guys.
744
00:29:10,684 --> 00:29:12,686
- Go, go, go, go, go.
- Come on. Aah!
745
00:29:12,720 --> 00:29:15,322
Gordon: Guys, we're
down to 18 minutes.
746
00:29:15,355 --> 00:29:17,157
All three of you, start thinking
about your plates.
747
00:29:17,190 --> 00:29:19,126
Looking good.
748
00:29:19,159 --> 00:29:21,695
Gordon: Don't leave it too
late to start plating.
749
00:29:25,766 --> 00:29:28,568
- I need my plates out.
- ( Samantha groans )
750
00:29:28,601 --> 00:29:30,570
Shoot. I can't believe this.
751
00:29:30,603 --> 00:29:31,638
My mousse didn't set.
752
00:29:31,671 --> 00:29:33,673
It's basically soup.
753
00:29:33,707 --> 00:29:35,342
( Sighs )
754
00:29:35,375 --> 00:29:36,676
How is it, Sam?
755
00:29:36,710 --> 00:29:38,378
It's not set.
756
00:29:38,411 --> 00:29:40,047
- The mousse isn't set.
- Okay.
757
00:29:40,080 --> 00:29:42,482
- How bad is it?
- It's pretty bad.
758
00:29:42,515 --> 00:29:43,884
It's just straight liquid now.
759
00:29:43,917 --> 00:29:45,753
Oh, my God.
760
00:29:45,786 --> 00:29:47,755
Samantha, calm down.
761
00:29:47,788 --> 00:29:50,157
If you cannot fix this mousse,
762
00:29:50,190 --> 00:29:51,324
you will be going home.
763
00:29:51,358 --> 00:29:52,760
Damn.
764
00:29:52,793 --> 00:29:54,127
Damn, damn, damn, damn, damn.
765
00:30:00,033 --> 00:30:01,735
It's not set.
The mousse isn't set.
766
00:30:01,769 --> 00:30:04,104
- How bad is it?
- It's pretty bad.
767
00:30:04,137 --> 00:30:06,106
It's just straight liquid now.
768
00:30:06,139 --> 00:30:07,674
- Oh, my God.
- Damn.
769
00:30:07,707 --> 00:30:10,177
Damn, damn, damn, damn, damn.
770
00:30:10,210 --> 00:30:12,212
So your chocolate was too hot when you
added the cream, so it went to liquid.
771
00:30:12,245 --> 00:30:14,514
- Yeah. Yeah.
- Hey, okay, we're so one down.
772
00:30:14,547 --> 00:30:16,116
- You still have two to go. Okay?
- Yes, Chef.
773
00:30:16,149 --> 00:30:18,451
- We are not done.
- No, we're not.
774
00:30:18,485 --> 00:30:20,720
- So we keep this together, okay?
We'll plate that. - Yes, Chef.
775
00:30:20,754 --> 00:30:22,522
The mousse is soft, it's fine,
776
00:30:22,555 --> 00:30:25,025
but we're still gonna taste it,
let me tell you that.
777
00:30:25,058 --> 00:30:26,827
Okay? And...
778
00:30:27,828 --> 00:30:29,196
...that mousse is delicious.
779
00:30:29,229 --> 00:30:30,798
- Okay?
- Yes, Chef.
780
00:30:30,831 --> 00:30:32,933
- Y'all can do this.
- Come on, baby, come on.
781
00:30:32,966 --> 00:30:34,768
Gordon: Come on, speed up, guys!
782
00:30:36,436 --> 00:30:38,371
Guys, just two minutes left.
783
00:30:38,405 --> 00:30:39,606
Ooh!
784
00:30:44,411 --> 00:30:45,745
60 seconds to go.
785
00:30:47,580 --> 00:30:50,150
Gordon: Focus on
your molten lava cake.
786
00:30:50,183 --> 00:30:51,751
Gerron: All right.
787
00:30:51,785 --> 00:30:54,988
- ( Gerron groans )
- Ashley: Ooh.
788
00:30:55,022 --> 00:30:56,824
There you go. There you go.
789
00:30:58,325 --> 00:31:00,393
- Aarón: Come on!
- Come on, Sam.
790
00:31:00,427 --> 00:31:02,796
Come on. Come down to the front.
791
00:31:02,830 --> 00:31:05,232
- 35 seconds to go.
- Ashley: Come on!
792
00:31:05,265 --> 00:31:06,766
( Sighs )
793
00:31:06,800 --> 00:31:08,768
( whispers ) All right.
794
00:31:08,802 --> 00:31:10,403
( Sighs )
795
00:31:10,437 --> 00:31:12,639
Oh, Farhan.
796
00:31:12,672 --> 00:31:15,475
Joe: Gerron is the first to
have all three of his desserts
797
00:31:15,508 --> 00:31:17,177
- up on the tasting table.
- Come on, come on!
798
00:31:17,210 --> 00:31:20,280
Judges: Ten, nine, eight,
799
00:31:20,313 --> 00:31:23,750
- seven, six, five,
- Ashley: Come on!
800
00:31:23,783 --> 00:31:27,654
Four, three, two, one.
801
00:31:27,687 --> 00:31:29,957
- Aarón: And stop.
- Gordon: Wow.
802
00:31:29,990 --> 00:31:32,292
- Joe: Wow.
- All of you, well done.
803
00:31:33,526 --> 00:31:35,095
Gordon: What a 60 minutes.
804
00:31:35,128 --> 00:31:37,764
Now for the most
important part, the tasting.
805
00:31:37,797 --> 00:31:39,967
I'm gonna begin with Gerron.
806
00:31:40,000 --> 00:31:42,335
Young man,
I'm gonna slice in the middle.
807
00:31:42,369 --> 00:31:44,471
- I wanna see liquid.
- Yes, Chef.
808
00:31:51,578 --> 00:31:53,713
( Exhales )
809
00:31:53,746 --> 00:31:56,316
- And that is what in the center?
- That's liquid.
810
00:31:56,349 --> 00:31:58,318
- Chocolate.
- Congrats.
811
00:32:02,522 --> 00:32:03,857
Did you taste one?
812
00:32:03,891 --> 00:32:05,325
I tasted the batter.
813
00:32:15,102 --> 00:32:16,103
Brilliant.
814
00:32:20,908 --> 00:32:23,076
- Did you taste that?
- No.
815
00:32:30,450 --> 00:32:32,685
- ( Gordon exhales )
- It's definitely liquid, Chef.
816
00:32:36,289 --> 00:32:38,758
( Sighs ) I just thought--
817
00:32:38,791 --> 00:32:40,427
I thought the top looked done.
818
00:32:40,460 --> 00:32:43,363
- It just wasn't done, Chef.
- Ah.
819
00:32:45,432 --> 00:32:46,799
The mix is not even cooked.
It's cold.
820
00:32:51,538 --> 00:32:56,043
So, the molten lava cake,
Gerron absolutely nailed it.
821
00:32:56,076 --> 00:32:57,677
- Joe: Beautiful.
- Right, beautiful.
822
00:32:57,710 --> 00:32:59,112
Joe: And Samantha?
823
00:32:59,146 --> 00:33:00,580
The plate's naked,
so there's no garnish,
824
00:33:00,613 --> 00:33:02,849
but the actual dessert,
mind-blowing.
825
00:33:02,882 --> 00:33:04,717
- More liquid than Gerron's.
- Great.
826
00:33:04,751 --> 00:33:07,087
Farhan, did he just pour
batter in the plate?
827
00:33:07,120 --> 00:33:09,222
It's not even cooked,
so I couldn't actually taste it.
828
00:33:09,256 --> 00:33:12,392
- Gordon and Joe: Couldn't taste it.
- That's a shame.
829
00:33:12,425 --> 00:33:14,561
Aarón: So, I asked all of you
830
00:33:14,594 --> 00:33:17,530
for a beautiful
milk chocolate mousse.
831
00:33:17,564 --> 00:33:19,599
Gerron, let's start with you.
832
00:33:20,633 --> 00:33:22,302
How do you think you did?
833
00:33:22,335 --> 00:33:24,437
I didn't get a chance
to garnish it,
834
00:33:24,471 --> 00:33:26,339
but tasted the batter
and the taste was there.
835
00:33:36,849 --> 00:33:39,386
What happened, Samantha?
836
00:33:39,419 --> 00:33:41,154
It didn't set. The chocolate was
too warm when I added it to the--
837
00:33:41,188 --> 00:33:43,623
I'm sorry.
When I added it to the eggs.
838
00:33:43,656 --> 00:33:46,459
Sadly, it does not look
like the one I showed you.
839
00:33:46,493 --> 00:33:49,829
- Not at all.
- But there is something on the plate,
840
00:33:49,862 --> 00:33:53,466
so I have something to judge.
841
00:34:05,478 --> 00:34:07,514
- How'd it go, Farhan?
- I think it turned out nice.
842
00:34:07,547 --> 00:34:10,583
I made sure to give
myself enough time
843
00:34:10,617 --> 00:34:12,585
to get the mousse set
in the blast chiller.
844
00:34:12,619 --> 00:34:16,556
In the meantime, I got the
tuile in and the crumb made.
845
00:34:22,195 --> 00:34:23,596
Well, here's the deal.
846
00:34:23,630 --> 00:34:26,833
Gerron has the most aerated,
most fluffy.
847
00:34:26,866 --> 00:34:29,269
It's a very subtle, smooth,
milk chocolate flavor.
848
00:34:29,302 --> 00:34:31,604
As far as Samantha,
849
00:34:31,638 --> 00:34:34,174
the texture's off and the
visual aesthetic is skewed.
850
00:34:34,207 --> 00:34:36,909
And then Farhan is spot-on.
851
00:34:38,511 --> 00:34:42,382
And finally,
white chocolate panna cotta.
852
00:34:42,415 --> 00:34:44,584
All right, Gerron.
853
00:34:56,563 --> 00:34:58,331
Thank you, Joe.
854
00:35:05,938 --> 00:35:08,575
- What happened?
- It didn't set in time.
855
00:35:08,608 --> 00:35:09,676
( Clicks tongue )
856
00:35:15,215 --> 00:35:18,518
- This is set. - The panna cotta's
set, but the coulis is not.
857
00:35:21,588 --> 00:35:24,057
I messed it up.
858
00:35:24,091 --> 00:35:26,693
- Thank you.
- Thank you.
859
00:35:36,369 --> 00:35:38,338
Think I should be able
to do that?
860
00:35:38,371 --> 00:35:40,340
I think so.
861
00:35:40,373 --> 00:35:41,941
If so, the both of them are set.
862
00:35:45,745 --> 00:35:48,548
There's set
and then there's concrete.
863
00:35:50,817 --> 00:35:52,352
This could be the difference
864
00:35:52,385 --> 00:35:54,587
between you staying here
in this competition
865
00:35:54,621 --> 00:35:56,756
or leaving here tonight.
866
00:36:03,330 --> 00:36:05,765
There's set
and then there's concrete.
867
00:36:08,301 --> 00:36:09,702
This could be the difference
868
00:36:09,736 --> 00:36:12,305
between you staying here
in this competition
869
00:36:12,339 --> 00:36:15,074
or leaving here tonight.
870
00:36:16,443 --> 00:36:18,311
How much gelatin did you use?
871
00:36:18,345 --> 00:36:19,446
Three and a half sheets.
872
00:36:29,522 --> 00:36:31,458
One piece. Sticks together.
873
00:36:31,491 --> 00:36:34,627
- Mm-hmm.
- A coulis in one piece.
874
00:36:37,630 --> 00:36:39,832
You need a jackhammer
to get through that coulis.
875
00:36:46,339 --> 00:36:50,177
All the three panna cottas
themselves were good flavor,
876
00:36:50,210 --> 00:36:52,279
some more gelatinous
than others.
877
00:36:52,312 --> 00:36:53,613
- I don't like them when
they're too gelatinous. - No.
878
00:36:53,646 --> 00:36:55,815
The real variance was
on the coulis, right?
879
00:36:55,848 --> 00:36:57,684
Gerron's? Perfect.
880
00:36:57,717 --> 00:37:00,320
And I'm surprised
how poorly Samantha did.
881
00:37:00,353 --> 00:37:01,621
Basically raspberry juice.
882
00:37:01,654 --> 00:37:03,623
Farhan's was so gelatin,
883
00:37:03,656 --> 00:37:05,492
so you couldn't even
get through it with a spoon.
884
00:37:05,525 --> 00:37:07,059
Whoa.
885
00:37:08,561 --> 00:37:11,931
Gerron, Samantha, Farhan,
886
00:37:11,964 --> 00:37:15,335
a tough 60 minutes to nail
three very delicate desserts
887
00:37:15,368 --> 00:37:17,637
all using chocolate,
888
00:37:17,670 --> 00:37:21,007
one of the most difficult
ingredients to nail.
889
00:37:21,040 --> 00:37:23,310
Please come around
to the front, thank you.
890
00:37:28,981 --> 00:37:30,983
Tonight we have three home cooks
891
00:37:31,017 --> 00:37:33,353
fighting for
their very survival,
892
00:37:33,386 --> 00:37:37,056
but one home cook
gave us a master class
893
00:37:37,089 --> 00:37:40,993
with all three
of these desserts.
894
00:37:41,027 --> 00:37:42,061
Gerron!
895
00:37:42,094 --> 00:37:44,397
An incredible performance.
896
00:37:44,431 --> 00:37:45,832
Whoo!
897
00:37:45,865 --> 00:37:47,667
Thank you. Thank you.
898
00:37:47,700 --> 00:37:49,869
Gerron, take yourself,
899
00:37:49,902 --> 00:37:53,573
my apron, and your skill
up to the balcony
900
00:37:53,606 --> 00:37:55,342
where you'll be in safety
from elimination.
901
00:37:55,375 --> 00:37:57,810
- Thank you, Joe. Thank you.
- Good job.
902
00:37:57,844 --> 00:37:59,812
Gerron: I can't get
up there fast enough.
903
00:37:59,846 --> 00:38:01,248
Let's go.
904
00:38:01,281 --> 00:38:02,749
Top five, here I come, baby!
905
00:38:02,782 --> 00:38:06,753
Who would've thought
that these big old hands
906
00:38:06,786 --> 00:38:10,323
could produce such delicate,
beautiful desserts?
907
00:38:10,357 --> 00:38:13,326
Now it's just you two remaining.
908
00:38:13,360 --> 00:38:17,264
Samantha, tonight
you lost a bit of focus,
909
00:38:17,297 --> 00:38:19,332
and you were somewhat frazzled,
910
00:38:19,366 --> 00:38:22,702
but textbook
chocolate lava cake.
911
00:38:22,735 --> 00:38:24,404
- Thank you, Chef.
- Let's get that right.
912
00:38:24,437 --> 00:38:28,074
Farhan, your precision
in this competition
913
00:38:28,107 --> 00:38:29,376
is wonderful to watch.
914
00:38:29,409 --> 00:38:31,911
However, you know and I know,
915
00:38:31,944 --> 00:38:36,516
you served me the top of an
undercooked molten lava cake.
916
00:38:36,549 --> 00:38:39,686
Aarón, what'd you think
of the chocolate mousses?
917
00:38:39,719 --> 00:38:42,522
Samantha,
it's a very simple dessert
918
00:38:42,555 --> 00:38:46,393
that sadly gives really
no room to hide behind it.
919
00:38:46,426 --> 00:38:50,196
I think it's obvious that
it was just off structurally.
920
00:38:50,229 --> 00:38:53,333
Farhan, your plate looked
beautiful and it was delicious.
921
00:38:54,601 --> 00:38:57,370
The story of panna cotta.
922
00:38:57,404 --> 00:39:00,106
Technical errors in both.
923
00:39:00,139 --> 00:39:03,142
Samantha, your coulis was
basically raspberry juice.
924
00:39:03,175 --> 00:39:06,379
And Farhan, your panna cotta
was way too gelatinous,
925
00:39:06,413 --> 00:39:08,715
a little bit too firm.
926
00:39:08,748 --> 00:39:10,817
Unfortunately,
the time has come.
927
00:39:10,850 --> 00:39:13,386
- We have to say goodbye to one of you.
- Yes, Chef.
928
00:39:13,420 --> 00:39:17,324
The person joining the top five
929
00:39:17,357 --> 00:39:18,625
of the competition...
930
00:39:20,860 --> 00:39:22,462
...Samantha.
931
00:39:28,435 --> 00:39:31,504
- Head up to the balcony.
- Thank you, Chef.
932
00:39:31,538 --> 00:39:34,507
Top five! Top five!
933
00:39:35,675 --> 00:39:38,144
I'm so close to that trophy.
934
00:39:38,177 --> 00:39:39,646
My next goal is to just fight
935
00:39:39,679 --> 00:39:41,981
all the way as far as I can go.
936
00:39:42,014 --> 00:39:44,150
I have learned so many things,
937
00:39:44,183 --> 00:39:45,785
but there's
so much more to learn,
938
00:39:45,818 --> 00:39:50,089
and I wanna learn it all
so I can do Gordon proud.
939
00:39:50,122 --> 00:39:52,592
Farhan, timing got
the better of you,
940
00:39:52,625 --> 00:39:54,427
and unfortunately,
941
00:39:54,461 --> 00:39:56,996
you left us with
a lackluster panna cotta,
942
00:39:57,029 --> 00:39:58,798
and a grainy mousse.
943
00:39:58,831 --> 00:40:00,433
Aarón: Farhan,
when I gave you that apron,
944
00:40:00,467 --> 00:40:02,001
it was for a reason.
945
00:40:02,034 --> 00:40:04,671
You have a very distinct
personality with your food,
946
00:40:04,704 --> 00:40:06,773
and I just think you need
some more mentoring,
947
00:40:06,806 --> 00:40:09,542
so I'm not gonna let
the mentoring stop here.
948
00:40:09,576 --> 00:40:12,479
I'm gonna open my doors in New Orleans
to you at all of our restaurants.
949
00:40:12,512 --> 00:40:14,113
You can come down
and learn some things
950
00:40:14,146 --> 00:40:15,682
with us down there.
We'd love to have you.
951
00:40:15,715 --> 00:40:16,783
That's amazing.
952
00:40:16,816 --> 00:40:18,317
- Thank you.
- All right.
953
00:40:19,819 --> 00:40:21,688
I'm just thankful
for this opportunity.
954
00:40:21,721 --> 00:40:23,856
You guys believed in me,
955
00:40:23,890 --> 00:40:25,525
gave me the opportunity
to share my story,
956
00:40:25,558 --> 00:40:26,993
my culture with America,
957
00:40:27,026 --> 00:40:31,564
and I'm 100% a better cook
than I came in.
958
00:40:31,598 --> 00:40:33,533
Right, and we've loved
having you.
959
00:40:33,566 --> 00:40:35,334
Young man, come and say goodbye.
960
00:40:36,536 --> 00:40:38,304
Joe, thank you so much.
961
00:40:38,337 --> 00:40:40,407
Good job, young man.
962
00:40:40,440 --> 00:40:42,308
- Thank you so much.
- Well done. Well done.
963
00:40:42,341 --> 00:40:44,677
- Thank you so much.
- Now, place your apron on your bench.
964
00:40:44,711 --> 00:40:46,546
- Have a safe journey home.
- Good job, Farhan.
965
00:40:46,579 --> 00:40:48,047
- Thank you so much, Chef.
- Best wishes.
966
00:40:48,080 --> 00:40:49,782
- Gerron: Love you, Farhan.
- Love you guys.
967
00:40:52,785 --> 00:40:54,554
It's really difficult
to walk away,
968
00:40:54,587 --> 00:40:57,590
but I learned so much
along this journey.
969
00:40:57,624 --> 00:41:00,560
Coming into this, I was a dental
student first and foremost,
970
00:41:00,593 --> 00:41:02,094
and food was something
that I just did on the side.
971
00:41:02,128 --> 00:41:04,597
- Later, Farhan.
- Bye, guys.
972
00:41:04,631 --> 00:41:08,501
Now leaving, I-- I can really
see a career in food.
973
00:41:08,535 --> 00:41:11,838
Cesar: Bye!
974
00:41:11,871 --> 00:41:14,140
Farhan: For me, this
is just the beginning.
975
00:41:16,142 --> 00:41:18,545
- Narrator: Next time...
- Lift!
976
00:41:18,578 --> 00:41:21,113
The top five face
a final mystery box...
977
00:41:21,147 --> 00:41:23,850
Tonight, a little taste of home.
978
00:41:23,883 --> 00:41:27,454
- ...that's full of emotion.
- Oh, Daddy, don't cry.
979
00:41:27,487 --> 00:41:29,756
You all have to make
a delicious dish
980
00:41:29,789 --> 00:41:31,424
inspired by your loved ones.
981
00:41:31,458 --> 00:41:33,560
- I love you, baby!
- Make something good.
982
00:41:33,593 --> 00:41:36,629
- And an elimination challenge...
- Oh, my--
983
00:41:36,663 --> 00:41:38,698
Oh, this is a big boy
right here.
984
00:41:38,731 --> 00:41:40,967
- May leave one home cook...
- What do I do with that?
985
00:41:41,000 --> 00:41:42,935
...brokenhearted.
986
00:41:42,969 --> 00:41:45,938
Looks like that beef was
( bleep ) all over my plate.
987
00:41:45,972 --> 00:41:46,839
Wow.
988
00:41:47,272 --> 00:41:53,839
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