All language subtitles for MasterChef.US.S14E05.WEB

Gordon: Tonight on
"masterchef: Generations"...

- Welcome to the top 20.
- ...We throw the generations
into the deep end

With a notorious
"masterchef" classic.

Your first mystery box
challenge.

- Ooh, I'm scared.
- Lift!

The secret ingredient is you!

They'll have to transform
childhood memories

Into a masterchef-worthy dish.

This pin will keep
your entire generation
safe from elimination.

Millennials are gonna win,
hands down.

- Come on!
- I burnt my plantains.

- Oh, my gosh.
- Gordon: It's failing
on multiple levels.

It literally tastes
like spicy baby food.

Gordon: But it's charming
and really elevated.

The sauce is really
where the magic lies.

It's retro
and modern at the same time,

And that's exciting.

( music playing )

- All right.
- Let's go.

- Indeed.
- Here we go.

- Top 20.
- This is exciting--

The first time
these four amazing generations

Going head to head.

"masterchef: Generations,"

Let the fun begin.

Come on, come on,
come on, come on!

Let's go, baby!
Let's go, baby! Let's go!

- Oh, my god!
- Welcome back, everybody.
Come on!

Yeah! Whoo!

- Whoa!
- Man, we got the boxes already.

- Whoa!
- Awesome. Look at that.

Walking into
the masterchef kitchen

As one of the top 20
is just mind-blowing.

We can do this,
baby boomers!

We got the boxes?
Oh, my gosh.

I may have eight grandchildren,

But I am not
your typical granny.

Yeah, it's the real deal.

I'm ready, I'm focused,
and I think I can make it

- All the way to the end.
- Gordon: Oh, my goodness, me.

Welcome to the top 20
of "masterchef: Generations."

- Yeah!
- Wow.

Ready to become
america's next masterchef?

All: Yeah!

But this season
we're hunting for the answer

To the even bigger question--

Which generation
has the best cooks?

- Whoo!
- It's right here.

- Is it gen z?
- Yeah! Whoo!

- The millennials?
- Yeah!

- You already know!
- Whoo, whoo, whoo!

- Gen x?
- Whoo! Gen x!

Or once they've
changed their batteries,

- Is it the baby boomers?
- Baby boomer, yeah!

Well, all of you,
get to know your generation
inside and out,

Because how
you cook individually
matters most of all.

But what you do as a group
will also affect your fate.

- We got this.
- Let's go.

Because each night
whoever cooks the best dish

Will earn...

- Oh. Oh!
- Yes.

- There it is.
- Oh!

- ...The immunity pin.
- ( cheering )

This pin will keep
you safe from elimination
across the next challenge.

But even more importantly,
your entire generation

Will be safe
from elimination that night.

- Wow.
- We got this.

We're gonna get it.

Okay, even though
you're playing together for now,

Just one of you will win
the title, the trophy,

And of course,
a quarter of a million dollars.

Yeah!

If you want to be
america's next masterchef,

You have to be tactical
about how you play this game.

Arthur: The generation
that I want to take out first
is the millennials.

Collectively,
they're very strong,

So I think picking them off
one by one is gonna hurt
their gameplay.

I'm not worried about gen z.

And then the boomers,
they're pretty much

Just sleeping all the time.

Now, this season,
we are throwing you
into the deep end,

Which is why tonight
you're already facing

Your first mystery box
challenge.

Oh, my gosh.

All of you,
head to your stations.
Let's go.

- Whoo! We got this.
- As a team. Come on.

- We got this. Come on.
- As a team. Let's go.

I hope it's some crawfish
or some crab or something.

- Ooh, I'm scared.
- I'm feeling super anxious

Knowing there's
a mystery box challenge
on the first day.

Anything with the word "mystery"
in it freaks me out.

- Oh!
- Feeling good?

- Yep.
- Yes!

Now on the count of three,
lift your boxes.

Let's do this.

Judges:
One, two, three, lift.

All: Oh!

So cute.

Oh, that's awesome.

Oh, my god.

- That is so cute.
- You gotta love it.

Gordon:
That's right. In tonight's
mystery box challenge,

- The secret ingredient is you.
- That's awesome.

- Are y'alls
in black and white?
- One year old. Look at this.

Now tonight,
you'll have one hour

To take the nostalgic
comfort food from your childhood

And transform it
into a modern day
restaurant-worthy dish.

- Yep.
- Aarón: Use your own memories

To make us
a super memorable dish.

All of you, use everything
this kitchen has to offer that
you didn't have back then,

Including those
incredible viking ranges.

Remember, whoever
cooks the worst dish

In the remaining generations
will be eliminated.

- Right, everybody ready?
- Yes, chef.

- Yep.
- Your time starts now!

- Let's go.
- Go, go, go, go, go!

- Go, millennials!
- Go, go, go, go, go, go!

- Let's go, let's go!
- Aarón: Let's go, boomers.

Do you have all
the knee braces on?

- ( laughter )
- onions.

- Oh, sorry, dude.
- I need a blueberry.
I'm gonna get one of these.

Move, move, move, please!
Sorry, sorry.

Christopher:
When you're in that pantry,

Not only are we
the last ones in there,

But then I got
kids behind me like,
"get out of my way."

- Come on, guys. Move!
- This pantry, it's like
"lord of the flies."

It's like everybody
for themselves.

Excuse me, excuse me.

- Well done, becca.
- Hey!

- Let's go, let's go!
- Let's go get a mixer.

All right, peel the potatoes.

- Gotta get the pressure cooker.
- Oh, I forgot vinegar!

Oh, my god, where am I?

( chuckles )

- Chop, chop, chop.
- There we go.

Guys, if you're using
pressure cookers,

- Get them on, get 'em going.
- Get 'em closed.

There we go.
In you go, in you go.

I feel pretty confident
that millennials are gonna win.

So right now I'm gonna
make crab cakes,

'cause I grew up
in new jersey crabbing.

I think it's millennial

In the fact
that it is a classic.

I'm trying to elevate it
using colors,

And also I'm gonna do a nice
microgreens salad with it.

That's just gonna
kind of elevate it

And bring it
to the next level.

Millennials are the best.

We've been thrown

So much change in our lives,

So I think we're gonna rock.

I don't even know why

You invited other generations.

I mean, millennials are
gonna win, hands down.

Big night. The battle
of the generations begins.

Someone's gonna win immunity.

They have a lot
to play for here.

There's a lot of pressure,

Not only to represent yourself,

But your generation,

Come out with a statement
and with a bang.

Come on, dough.
Come on, dough.

"dough" not fail me now.

The generational influence

Will definitely
be clear tonight.

- We'll see in their dishes...
- Come on!

...In the techniques,
in the plating.

I think the generational
factor will really

- Come into play this season.
- Absolutely.

Geags:
This is how the boomers do.

We don't need
any electric blenders.

This feels
like a nice gym workout.

10 minutes gone.

We're down to 50 minutes
remaining.

So I am making a stroganoff,

And it's going to have
braised short ribs.

And it was a family favorite
growing up

And something that
I'm really excited to elevate

Here in
the masterchef kitchen.

The hardest part
was getting those short ribs in

As fast as possible, right?

The longer they have
to cook, the better.

And now we're just
working on developing
the flavors of the sauce,

Making sure it's perfect
and exactly where
I want it to be.

All right.

- Murt, murt.
- What's going on?
What's going on?

- Bring me the memory
and what the dish is.
- All right.

I'm actually half-brazilian,

So I kinda grew up going to
brazil a lot with my mom.

And one memory I have is going
and climbing mango trees.

And it's also
a big thing in florida,

So I am making
a chicken mango curry

With a green tea-infused rice.

- Are you gonna season that
with some aromatic spices?
- Yeah.

'cause it's gonna need
something to counter-balance
all that sweetness.

Correct, correct.
So I'm gonna season it

With curry powder,
cumin, salt, pepper.

- Aarón: Okay.
- I'm gonna win
this immunity pin.

Don't even worry about it.
No stress.

All right, well,
best of luck, okay?

- Good luck.
- Appreciate it.

Growing up generation x,
one of my very favorite meals

That my mom would make
was sloppy joes.

It's gonna be
a stylish joe today.

It's made with fresh
ingredients,

A lot of vegetables,
a lot of good spices,

Cooked on the stove
and not from a can.

- Sunshine.
- Hello, chef.

What are we making?
I saw a bit of a--

- Was that a lamb shank?
- Lamb shank? Yes.

I'm gonna serve it
with a creamy potato,
some roasted carrots...

- Right.
- ...And some pan-seared
trumpet mushrooms.

- A lamb shank in 60 minutes?
- Yes.

Sunshine, how are you
gonna cook this thing?

I am gonna braise it.

- Uh, you've got
39 minutes to go.
- Yes.

I'm getting it on right now.

Get that pressure cooker
up to pressure

And get that thing moving.

I would have got
that on first, no?

- Yes.
- Yes.

How long are you
gonna cook it for?

I'm gonna cook it for
the next 30 minutes.

Yeah, I'd cook it
for the next 38.

- Okay, yes.
- The very best of luck.

I'm definitely taking
a big risk with this dish.

I mean, I have never
cooked a lamb shank in
the pressure cooker.

It's so crazy
to get something

That would normally
take five hours and do it
in 60 minutes.

I feel like the world
is spinning around me.

So this childhood
dish challenge tonight,
what are we looking for?

Regardless of the generation,

I think you have to
reach back into your memory

And bring something,
either a flavor, a vision,

And put it
on the plate today.

- Ah!
- You okay?

( laughs )
onion in my eyes.

- You good?
- Yep, thank you.

The amount of knowledge
across these four generations
is gonna be huge.

Aarón: You have warren
at 70 years old,

And then you have adam
at a ripe age of 23.

So think about that experience.
How much have you lived?

How much have
you cooked and tasted?

Just under a five-decade spread,
47-year difference.

- Yes.
- But in food terms,
that's a lot, aarón.

Aarón: Oh, my god,
it's a lifetime.

And think about all the food
culinary adventures

That inform the way you cook.

Eh! Okay. It's good.

Right, generations, halfway.

30 minutes gone,
30 minutes remaining. Let's go!

Rebecka: All right, boomers!
What's going on back here?
We good?

- We win this thing, becka.
- I believe in us.

Oh, my god. Isn't he adorable?
Just look at that face.

But, anyhow... ( laughs )

Well, this is mac and cheese.

And, of course, every christmas,
every thanksgiving,

There was always
mac and cheese.

And mom did it
a lot with fried fish,
all kinds of things.

But I'm elevating it
by the cheese, pancetta.

I'm doing it
with lobster, which...

- Rebecka.
- Yes, sir?

Tell me about the dish.
What are you doing?

I'm doing
a re-envisioned meatloaf.

Meatloaf was
my mom's weekly meal.

So I am doing
a blackberry hoisin meatloaf

With a gochugaru potato spear
to go with it to go with it.

- Gordon: Love that.
- And I'm gonna do my bok choy.

So I'm gonna bring it
into the era

- Of all those young people.
- I love that.

Are they in the oven already?
They're in the oven already.

- They need, like, 35 minutes.
- You move quick, don't you?

Oh, yeah, I'm fast.
Look out, people.

I mean, they think I'm slow,
they think I'm old.

- I'm coming for 'em.
- I hope so. That's the attitude

- And the spirit we want
from the baby boomers.
- Absolutely, yeah.

- The very best of luck.
- Thank you so much.

- Hey, girlfriend.
- Sorry.

Whoo! That's a little spicy.

Too much cayenne, queen!

- How's it going, man?
- How are you, señor adam?

Can you explain to us

What you got going
on here, brother?

Adam: So I'm doing a fried
caramelized peach pie.

- Like a hand pie?
- Yes, and with that

I'm doing a spiced vanilla
goat cheese whipped cream,

- And then candied basil.
- Wait, are you doing dessert
or a savory dish?

It's a dessert,
but the goat cheese

Is gonna bring
some tang to it.

That's a pretty
kind of gen z idea.

Your dessert is not necessarily
a dessert or a savory dish.

- It doesn't identify.
- I like that.

Why does something
have to identify as a dessert

Or a savory dish?
I don't want to be labeled.

- I don't want to be--
- do you want to be labeled?

I don't want to be put in a box.

You miss the dude ranch?

I miss the ranch a little bit.
I miss the outdoors.

But, I mean, this is the dream,

So I can't think
of a better place to be.

Joe: You look like you're
in good shape here. Keep it up.

Appreciate you guys.

I'm looking at this photo
of myself, and I'm like,

"oh, my god, how did this girl
make it to 'masterchef'?"

I'm making pan-fried
chicken thighs

With smoky party jollof rice
and carob-fried plantains.

This is something
that we would eat

Whenever we'd go
to a party as kids,

And it's just
so exciting to see, you know,

My little self looking at me
cooking jollof rice.

- Gen x, baby.
- Let's go.

- Gen x! Gen x! Whoo-whoo!
- Come on, gen x!

- Daniela.
- Hello, chef.

Tell me the dish.
What are you doing?

It's part of my heritage.
I'm half-serbian.

So I'm doing a smoky
stuffed cabbage roll,

Which is a serbian dish
that I ate growing up,

And it's called sarma.

And because it's
a long braising process,
I broke up the components.

I'm using lamb
and smoked pancetta.

How are you gonna cook that?
Are you gonna poach them in--

I'm gonna poach the cabbage
in the broth,

So that it gets more flavor
and it isn't that sweet.

- Love that. Good luck.
- Thank you, chef.

That is looking good.

- Guys, just under
20 minutes to go.
- Yes, chef.

- Man, look how busy
this kitchen is.
- Aah!

Joe: So I've seen
a lot of dishes that are
very, very personal.

These stories are coming
through-- their generation,
their childhood memories.

All right, come on, gen z!
We got it. Come on.

From gen z, murt's doing
a chicken mango curry.

He's also making
green tea rice.

It sounds like
a social media post.

- Green tea rice.
- Aarón: Exactly.

Can I have some of that flour?
Are you done with it?

- Here you go.
- Oh, you're amazing!

Adam from gen z,
dude ranch dude, right?
He's making, like, a hand pie.

Aarón: It's stuffed
with this beautiful sort of
filling of peaches,

And then he has,
like, a lemon curd that's
flavored with basil.

- Gordon: Love that.
- So it's very sort of kind of
out there and gen z.

I'm just happy that one of
the youngest is doing a dessert.

- Yeah.
- And it sounds
very elevated.

We've got some gen x magic
going on here.

From gen x, daniela's
taken the classic dish from
her grandma growing up.

It's a stuffed cabbage with
big chunks of lamb and rice,
and it's braised for hours.

But she's trying
to fast-track this thing with
a ground lamb, pancetta,

And then she's just
blanching the cabbage.

I think she's gonna be
up against it getting
this thing done in time.

That thing takes hours
to cook properly.

So sunshine from gen x,
it's a tough one, this one.

She's cooking that
whole lamb shank inside
that pressure cooker.

I'm gonna be amazed
if she gets it done
within 60 minutes.

It needs to stay in there
for at least 55. Bold move.

If you're braising
in those pressure cookers,
don't take them off the gas

Until the last
couple of minutes.

Sunshine: Oh, my gosh.
Seriously?

Let's go!

These are burnt.

- Why today?
- What happened?

- I burnt my plantains.
- Oh, my gosh.

- ( groans )
- there's nothing worse

Than an overcooked plantain.

Bitter and just not good.

Fatima: I'm trying to get
my chicken right,

And I completely forgot I had
the plantains in the pan.

And, oh, my god,
they are burnt.

I'm freaking out
because I don't have much
time on the clock.

And now I have to run
back to the pantry

And I have to get
another plantain.

Not a good sign.

( groans )

We're down to our last
15 minutes.

- Joe:
Let's go, guys! Come on.
- Come on!

15 minutes!

- Sunshine: Okay.
- Becca: Come on,
little herbies.

Does everyone have
their plates?

If you don't,
you should grab them soon.

I can't believe
I burned my plantains.

I have another set
on fire right now.

I hope they'll be cooked
before the time runs out.

Whoo! We got this, millennials.

♪ I believe in us,
let's go ♪

( laughs )
my hands are shaking.

Hello, kamay,
what's the good word?

So right now, we're making
some crispy haitian chicken,

And making a sos pwa rouge,
which is kidney beans.

And these beans usually
take a long time

Because they start from dry,
but I had to use canned beans.

- That's a millennial trick.
Saving time.
- Take us back to haiti.

Do you have a memory
specifically of being there?

American people
have bacon wake them up.

I had stews
and fish and chicken.

I want to make
that little girl proud

Because I don't think she knew

What she was
capable of back then

Because we had humble means.

So right now I'm adding
some more modern twists.

I quick-pickled my own fresnos
and my own red onion.

I added rice flour to make sure
it's nice and crispy for you.

- Wow.
- Well, kamay, someone
is going home tonight.

- Make sure it's not you.
- It's not gonna be me, chef.

- Thank you, chef.
- All right.

- Gordon: Geags. My man!
- Hey, chef ramsay, how are ya?

- Look at that.
- I was about
10 years old there.

- Pee wee football.
- What position were you?

I was a running back
at the time.

I bet you were a bloody fast
at running back.

- I used to be, yeah.
- Good for you.

Tell me about the dish.
What are you doing?

Well, I'm making
a shepherd's pie.

What? That's the kind of
comfort food I grew up with.

Yes, it's half hamburg
and half lamb.

I'm gonna make a spicy corn
with it and nice creamy
mashed potatoes.

- My mother was on welfare
with four kids...
- Right.

...So pretty much it was
a filling, delicious meal.

I love shepherd's pie.
It needs flavor.

- Caramelized vegetables,
all right?
- Yes, yes, yes.

- Awesome.
- Do it justice,
will you please, yes?

It's awesome,
thank you so much.

- Hey.
- All right, si,
what's happening?

- What are you making?
- I am doing a vietnamese soup.

It's traditionally made
with catfish or shrimp.

But today I'm gonna elevate it
a little bit and bring
the millennial side to it,

And just get some lobster
in there, you know?

Cook it lightly
and let the lobster be sweet
and have the proper texture

- 'cause it can
go rubbery real fast.
- Absolutely.

- Okay, does this dish
come from a memory?
- Absolutely.

I was eating a delicious soup
that my dad made

In san jose, california,
after we immigrated here.

I'm going to bring all
those childhood memories
into this dish,

And hopefully bring it home
for the millennials.

- All right.
- Good luck.

Thank you so much.

Is this your bowl? Oh.

( bleep )

Gordon: We're down
to 10 minutes remaining.

Gotta get my green onion!

Oh, my god,
I haven't run this much since
I was in high school.

We got the rice going,
we got the pickles going,
we got the marinade done.

You're cooking for your
younger self here.

Make her proud.
Come on, kamay.

From the millennials, kamay's
doing this very interesting

Haitian twist on fried chicken.

And it has a sauce
of red beans,

So it's gonna be loaded
and packed with flavor.

From the baby boomers, geags,
he's doing the shepherd's pie.

I'm not a big fan
of what he's doing.

The lack of vegetables
in the lamb? It's just greasy.

Come on, get prettier.
You look really bad.

Fantastic.
All right, let's go.

From the millennials,
si's going ahead and making
his vietnamese soup.

- Uh, it has lobster.
- Joe: The broth has
a lot of potential.

The dish maybe seems
a little ambitious.

And I hope he's not
overcooking that lobster.

Okay, final two minutes.
Start plating.

- We got this!
- Perfect. It's right
where I want to be.

Immunity on the line.
Come on!

This is the moment of truth
right here.

Aah!

Murt, I mean, look at him.
He's all over the place.

The mess at that station,
that's not a good sign.

Dear, oh, dear.

We are down to the last
60 seconds.

- Come on, come on, come on.
- Okay.

Joe: Let's go, guys.
Come on! Plate it up.

Don't forget your garnishes.
I almost forgot mine.

Gordon: Let's go, geags.
Start plating.

Everything on the plate, guys.

Good, good.
Ooh, chicken's looking perfect.

Judges: Five, four,
three, two, one.

- And that's it! Hands up!
- And stop! Hands in the air!

Well done, everybody.

- We did it.
- Yes!

All right, guys.
Oh, looks good, sunshine.

- Just glad I got it done.
- I know. Me, too.

Yo, guys, we are doing this.

The millennials are gonna
take it today.

- Nice! Nice!
- Good job, boomers.

- Let's get this one.
- Good job, boomers.

Geags:
I think all the flavors
came together.

I just didn't get
my shepherd's pie

Under the broiler in time.

I don't think I've ever
made this dish better,

So I'm actually really excited
for the judges to taste it.

I'm actually very--
like, there's normal confidence

And there's "confidence"
confidence.

I'm right here right now.

That's what you're looking at.

I'm gonna get the immunity pin,

And whatever benefit
we have for the next challenge,

I'm using it against
the millennials.

Your guys' dishes look amazing.

Every challenge, we're trying
to knock one of them out.

'cause I want to win.
I wanna win here.

Gen z to the top, baby!

Tonight, we asked you
to take the iconic dishes
from your childhood

And turn them into dishes worthy
of the masterchef kitchen.

Right, it's time to find out
which generation

Is really starting out strong
and which one will say good-bye

To their first
home cook tonight.

Gents, shall we?

- Murt.
- How y'all doing?

Explain the idea
with the green tea
in the rice.

Us gen z-ers,
we use tiktok a lot.

So I saw something
where they used green tea
in japan with rice.

Thank you.

Okay, fatima,
what do we have here?

So this is inspired
by an ethnic dish,

But I definitely
modified it a lot.

You took a lot of liberties.

Murt:
The judges walking around
and giving you mixed emotions

Is probably the worst thing
in the world.

- What kind of cream is that?
- It's a lemon basil curd.

- Thank you.
- They look at you,

- Say one or two things...
- Joe: Very interesting.

...And then they just walk away.

You're like--
you don't know what to think.

All right, si, so this sauce

- Gets poured over?
- Yes, sir.

All this stuff
gets mixed together.

- Yes.
- Thank you.

Be confident, si.
You got it.

- You blended these beans?
- I blended them and then
I strained them.

And then I let it simmer
with some aromatics
and habanero.

- Thank you.
- Thank you, chef.

Murt:
So, at the end of the day,
someone's going home.

It's not gonna be me.
I'm confident.

My dish is definitely
top of my generation,

And I think I'm good.

Did you test the tenderness
of that lamb shank

- Before you pulled it out?
- Um, I did not.

So you didn't even taste it
before you put it on the plate?

I didn't taste it.

Daniela, do you feel that
that that little cabbage roll

Would have benefited
from being cooked in a sauce?

I think that's
a great suggestion.

Rebecka: This challenge
was really difficult.

- Rebecka.
- But I'm really feeling
like I pulled off

An elevated meatloaf, and it
just reminds me of my childhood.

It seems like
you got a lot done.

- Are you happy
with the presentation?
- Yes, yes.

Thank you.

Geags, are you happy with
the way everything came out?

I am. Wasn't able
to brown it enough.

What is that there?
Is that fat?

- You didn't drain it
before it went in?
- Did I drain the meat?

No, drain the fat
from the meat.

Joe: This is all the fat
from the meat.

It's a lot of fat.

( bleep )

Guys, um, some good dishes.
Really good dishes.

We need to pick four top dishes,
one from each generation.

- Right.
- Oh, my gosh.

It's the best example
of what's old is new again

- That I think I've ever seen.
- Yeah.

Are we happy
with the choices, gents?

Oh, yeah.

Right.

It's time to highlight

The best dish
from each generation.

First up
is from the millennials.

This cook did a great job

Of elevating
traditional flavors.

Please come forward, kamay.

- Whoo-whoo!
- Yes, girl!

Kamay: I feel honored
that I am a top dish.

But getting that immunity pin
is pivotal to my survival

And it's my goal every time

I step into
the masterchef kitchen.

Aarón:
So, can you please tell us

What you prepared
and how this relates

- To your childhood?
- In front of you,

You have
a crispy chicken thigh

With a haitian red bean sauce,
white rice,

With pickled fresnos
and red onions.

When I was growing up,
my mother, she would just
fry the chicken

Instead of
the traditional stewing,

And I've elevated
it now with the topping

And the rice flour
in the coating of the chicken.

- Kamay, it looks delicious.
Really delicious.
- Thank you.

And the crispness of the chicken
is second to none.

- It's browned beautifully.
Good job.
- Thank you.

Shall we?

Aarón:
Chef, your thoughts?

Chicken's cooked
deliciously, okay?

'cause you've done wonders
with the sauce.

And the refinement
on those beans, yeah,
definitely is elevated.

Yeah, I just love the fact
that you went so bold

With that haitian seasoning
on the chicken.

But maybe could you have
done something more

With the rice instead of
just a plain rice?

- Okay.
- I couldn't disagree more.

I think the white rice
is the perfect neutrality.

And this is amazing,
because the pureed beans

And the chicken on their own
are well-seasoned, delicious.

When you put all three together,
you have magic.

- Good job.
- Gordon: Thank you, kamay.

- Thank you.
- Atta girl, kamay.

Rice, beans, and chicken,
except it's, like,

Taken to another level.

Next up, gen z.

This dish had some
complex flavors,

But the execution was exquisite.

Please come forward...

- Adam, well done.
- Atta boy, adam!

Adam: I'm kinda surprised
to be in the top four.

Everyone's dishes
around me looked amazing,

So it was very humbling,
and, yeah, I'm hoping

To save my generation
with this dish.

Yeah, so this is a fried
caramelized peach pie

With a spiced vanilla
goat cheese whipped cream,

A lemon basil curd,
candied basil, and then
a basil oil.

Adam, it looks delicious.

It's got all the right colors,
it's popping,

And the only one tonight
to sort of have the gumption

To make a dessert.

It's really amazing
that someone at 23 years old

Could make a dish like this.

Either you got really lucky
or you're really good.

- I appreciate that.
- We'll find out.

Shall we?

So, flavors are delicious.
The crisp of that pastry,
that's just exquisite.

Peaches cooked beautifully.
Lemon curd, exceptional.

Adam, I think the magic in
the whole composition of this

Is the fact that you didn't
overcook the peaches.

And I just think
it's a very interesting choice

- To use basil for flavor.
- Thank you.

It doesn't taste like this
was made by a dude rancher.

- It's delicious.
- Yeah.

- Giddy-up.
- Right, right, right.

- Nice job, adam!
- Good job, adam.

- The curd's good.
- Oh, my god, it's so great.

- It's great.
- Yeah, very good, indeed.

Okay, the next dish
we want to taste is from gen x.

This featured some very,
very ambitious techniques.

Please come forward...

- Sunshine.
- Go, sunshine!

Go, sunshine!

Sunshine:
I am so proud of myself

Because this dish
is me on a plate.

This is my region,
it's my ancestors,

It's everything
I believe in.

I took a big risk.
I hope it pays off.

I made a lamb shank
with herb potatoes,

Roasted carrots, and some
pan-seared trumpet mushrooms.

My grandparents
always had goats and sheep.

We would always
have stew on the table,

So there would always
be a big dutch oven.

Uh, sunshine, it looks hearty.

It's rustic, it's charming,

And it's really elevated.

Having the confidence
to cook a lamb shank

Inside that pressure cooker
in under 60 minutes,

- I love that. Shall we?
- Thank you.

Lamb's delicious.
I'm just glad you left
that lamb shank

In that pressure cooker
for that length of time

'cause you've got all
that flavor and that marrow

- Coming from the bone.
- Delicious.

- Really good job.
- Thank you.

The flavor of the lamb
is amazing

Because it's rich
and profound.

I taste the braise.
I taste the crust.

- Really an excellent dish.
- Thank you.

For me, the sauce is really
where the magic lies.

To get that profoundness
in such an abbreviated time
is pretty impressive.

- Good job.
- Thank you, sunshine.

- Thank you.
- Good job, sunshine!

- Nice job.
- Good job, sunshine.

Lovely mash.
Creamy and delicious.

Yeah, that's impressive.
That's very impressive.

Okay, the final dish
we'd like to taste,

From the baby boomers,
this individual took

Simple comfort food and brought
it to the next level.

Please come forward...

- Rebecka.
- Go, rebecka.

- Baby boomer!
- Go, boomers.

Rebecka:
Honestly, I think
this is pretty scary.

I'm putting a meatloaf
in front of michelin star chefs
and restaurateurs.

I'm just hoping the judges
feel like it's elevated enough.

This is a blackberry hoisin
meatloaf

With a bok choy in sesame oil

And a gochugaru potato spear.

I grew up eating
a lot of meatloaf.

This is a super boomer dish
that's elevated.

I will be honest,
I never thought in my career

I'd say I love the plating
of a ( bleep ) meatloaf,

- But this one,
it looks so good.
- Thank you.

Look, rebecka,
I hate meatloaf.

- ( laughing )
- great.

Last time I ate meatloaf,
I was watching
"the brady bunch."

( laughter )

But this looks like something
that I really want to eat.

Gordon: Shall we?

Rebecka, there's nothing more
that screams out

The baby boomer era
than meatloaf,

And what
you've done is elevate it.

It's spicy, it's rich.

It's really good. Well done.

Thank you.

I just think the seasoning
and the exotic nature

Of the five-spice,
it's fragrant.

And the bok choy
is probably the best bok choy

- I've had in a long time.
- Thank you.

Everything to me tastes great.

This dish is retro
and modern at the same time,

- And that's exciting.
- Thank you, rebecka.

- Thank you.
- Uh, it's delicious.

- Joe: Very nice.
- Amazing.

Thank you.

Right, adam, kamay,
sunshine, and rebecka,

Right now we need
a moment, please.

Excuse us.

- ( sighs )
- good luck.

- I'm really proud of you, man.
- Yes. Okay.

Top two for me was one dessert
and one savory.

- I agree.
- ( sighs )

- Like, my heart
is in my throat.
- I know.

It's also so on spot
for what we were looking for.

- Yeah.
- I think we know.

Ready?

Right, tonight's best dish
was cooked by...

Tonight's best dish
was cooked by...

Rebecka.

- Congratulations.
- ( cheering )

Rebecka, please come up here.

You win the immunity pin.

Safe from elimination.

It feels so amazing
to win the first immunity pin.

Thank you.

Go ahead and get your
generation up to the balcony.

- Let's go, baby boomers.
Let's go.
- Come on, guys!

- All right.
- Please be careful
of the stairs.

I think I've,
like, put the terror
in everybody's eyes.

They're like,
"oh, she was a grandma.
We don't worry about her."

Thank you, thank you, thank you,
thank you, thank you.

So let that be a note
to everybody.

The boomers,
we're coming for ya.

Thank you so much.
You saved us all.

I would've been going home,
I think. Whew!

Well done!
Rebecka, how are you feeling?

Oh, I feel very special.

I'm so glad I got
to hang out with my guys.

Now, geags, consider yourself
very lucky tonight.

Rebecka has just
extended your stay here

In the masterchef kitchen
big-time.

Oh, yeah. Big thank you.

Because that was
one of the worst dishes

In your entire generation.

Now it's time to taste

The worst dishes
of the evening.

The first dish
we'd like to taste
is from gen z.

This dish had rustic plating

And all the flavors
were clashing.

Please step forward...

- Murt.
- ( gasps )

Murt: I thought
I had a strong dish.

I didn't think I was
the bottom of my generation.

I've made this dish
quite a bit

And everyone's liked it.

Maybe other
people were lying to me,

But I'm just confused.

Yeah, so I made
a chicken mango curry

With a green tea
cilantro rice,

A jalapeno salsa,
and crispy chicken skin.

I remember growing up
and picking mangoes in
the mango trees in brazil.

I wanted to try to, you know,
make mango the star of the dish.

Murt, I got excited when
I heard you were doing a curry,
but it sort of drowned.

A curry, it should be
coated in the gravy,
not swimming in it.

You know, this doesn't look like
it comes from tiktok.

It looks like it comes from
an early '80s cooking channel.

- But let's see
what it tastes like. Yeah.
- Shall we?

So, traditionally mango
is served as an accompaniment,
as a chutney.

But we're swimming around
to identify what's in there.

- Was that a piece of mango?
Is it a piece of chicken?
- Yeah, I understand that.

The chicken is cooked correctly
and it is delicious.

I actually like
the green tea in the rice,

- It just needs
more seasoning.
- Okay.

Yeah, murt, it was so sweet,

You can't even distinguish
any of the spices.

- Okay.
- It's just heat, lots of cumin,
and mango. That's it.

It literally tastes
like spicy baby food.

- Okay.
- This is exactly what
we're not looking for.

- Mm-hmm.
- Thanks, murt.

- Uh, way too sweet.
- It tastes like baby food.

It looks like it, too.

Okay, the second dish
we need to taste

Is from the millennials.

This cook
was certainly ambitious.

But they appeared to have
focused more on the plating
than the actual flavors.

Please come forward, si.

Keep your head up, si.
It's all right.

Hearing my name,
it was definitely
a little bit of a shock.

I put my whole heart
on this plate, my culture,
my generation.

I'm just hoping
it's not my time to go.

It is a vietnamese sweet
and sour soup with lobster,

Scallion purée, a yuzu broth
with a coconut milk,
and a rice roll.

So, as a kid, we used to eat
this a lot with shrimp

And I wanted to elevate it
with lobster.

Listen, si,
it looks strange. Weird.

So I think that
in the masterchef kitchen,

The truth talks
and ( bleep ) walks.

I think you're
just trying to create
what you think

Is a super fancy dish
that's gonna impress us.

We're not that easy to fool.

Please.

Thank you.

Aarón:
Yeah, let me tell you, si,

This is out there in a way
that's very strange.

I think you fell in love
with a bunch of ideas

And didn't harness the actual
concept of the dish,

And it's not delicious to me.

The actual lobster
is a little bit overcooked,
slightly rubbery.

My saving grace
with this dish is the broth.

The broth is exceptional,
but the dish is just weird.

I think, um, ambition
got the better of you here.

It looks like dishwater.
It's not something you
want to eat visually.

You took probably
some good techniques
and ideas and flavors

In your mind's eye as a child,

And then you wound up
ruining it. Sorry.

- Aarón: Thank you, si.
- Thank you.

- Yeah, what a shame.
- I think that he had
some good ideas,

But he tried
to create something

- That was out
of his league, for sure.
- Yeah.

All right,
so the final dish that
we must taste is from gen x.

It was a creative effort,
but the execution
was definitely flawed.

Please come forward...

So, the final dish
that we must taste
is from gen x.

Please come forward...

Daniela.

Taking that walk
with my dish is mortifying.

I almost feel like I have to
apologize to the judges

For being so ambitious
and trying to do something

That was clearly
not the best choice.

What you have in front of you
is a sarma,

It's a stuffed cabbage roll
with lamb, pancetta,

And sauerkraut,
braised in a tomato sauce.

This normally is cooked
for several hours,

So I tried to recreate it

Without having
that long time cooking.

Look, white winter cabbage,
it's so tough, you can
make shoes out of it.

And I can just look at this
and I know that cabbage is raw.

You could have shortcut this
and boiled it,

And then put it in
for a quick sauté,

But you just didn't give it
the cooking time it needed.

Shall we?

( crunching )

So you can hear
that crunch on the cabbage,

Which is not right.

Damn.

So, the cabbage is the opposite
of what it should be.

It's crunchy.
It's like eating a salad.

So it's the total antithesis
of the essence of the dish.

You know, there's
a saving grace in that filling.
I love the seasoning.

- But it's very hard
to get over that cabbage.
- Such a shame.

The actual sauce is delicious.

But it's not a real
representation of how
it should taste,

And so it's failing
on multiple levels.

Sorry, daniela.

- That's such a shame, that.
- When you do a dish like that,

- It's like a promise, right?
- Yeah.

You need, like,
three hours to do this dish.

Right, murt, si, and daniela,

We have a very
tough decision to make.

Excuse us for a moment, please.
Gents.

You did good.

I thought my dish was good.

So, murt's chicken, the chicken
was cooked beautifully,

- But it was just so sweet.
- Yeah, it was too much.

- There was no balance.
- Si, the lobster.

It was overcooked as a whole,
and it was confusing.

It's like he had the ambition
of a finale dish,

- And it just all fell apart.
- That's a good point.

- But the broth was exceptional.
- Eh.

- Daniela?
- Nice idea.
Didn't have the time.

- But the filling was delicious.
- I totally agree.

Heads up, guys. Heads up.

- All in agreement?
- Yes.

- Yeah, sure.
- Yeah. Shall we?

Hold hands here?

Now, we've come to a decision.

The home cook who will be
leaving masterchef tonight is...

Si.

Murt, daniela, head back
to your stations, please.

( whispering )
oh, my god.

Si, unfortunately tonight,

Your aesthetics took over
the actual balance of that dish.

The broth was delicious,

But then it was
a difficult dish to eat.

- We'd like you to keep
your head held high.
- Yes, sir.

And, honestly,
I'd like to take this moment

To say thank you for sharing
that vietnamese culture with us.

Your father would be
incredibly proud.

Please place your apron
on your bench

- And say good night.
- Thank you.

- Thank you.
- ( applause )

Si: I'm disappointed
about being eliminated

'cause I had
so much more to show,

So much more to prove
about vietnamese food.

- Take it home
for the millennials.
- Yeah! We absolutely will.

But I was a little bit
too ambitious, and that was
my biggest disappointment.

But I have no regrets,
and I'm sure my dad,

My mom, my family,
and my culture
is very proud of me.

- Bye, si.
- Bye, si!

- Love you.
- We love you, si.

Gordon: Next time on
"masterchef: Generations"...

Welcome back
to "masterchef: Generations."

- Yeah!
- Your challenge is to make
a masterchef-worthy dish

- Out of aged foods.
- Take the wheel, jesus.

But as rebecka unleashes
a surprise aged ingredient...

- I can't look.
- ( all groan )

They didn't see that one coming.

...Some are sent into chaos.

- You got a plan, sunshine?
- No.

- He's got a blowtorch.
- No way that's gonna work.

- Damn it.
- What's burning?

- ( alarm beeping )
- joe: It's gonna be inedible.

Gordon:
That's way too raw.