All language subtitles for MasterChef.US.S14E06.WEB

Gordon: Previously on
"masterchef: Generations"...

- Let's go!
- Welcome to the top 20.

Each night,
whoever cooks the best dish

Will also save
their entire generation
from elimination that night.

- Cool.
- Lift!

...The generations faced their
first mystery box challenge.

You have to transform iconic
dishes from your childhood

Into a modern day
restaurant-worthy dish.

I'm doing
a re-envisioned meatloaf.
They're in the oven already.

- You move quick.
- Oh, yeah, I'm fast.
Look out, people.

What you've done is elevate it.
Congratulations, rebecka.

- Thank you so much.
You saved us all.
- I would have been going home.

Failing on multiple levels.

It literally tastes
like spicy baby food.

Si, ambition got the better
of you here.

- Gordon: Say good-bye.
- Tonight...

- Welcome back to
"masterchef: Generations."
- thank you.

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

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

- Oh, my god.
- But as rebecka unleashes

A surprise aged ingredient...

- I can't look.
- Oh!

- 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 )
- it's gonna be inedible.

Gordon:
That's way too raw.

I'm excited
for this one tonight.

This is a challenge
like no other.

( cheering )

- Oh, my gosh!
- Let's go!

Come on, millennials! Whoo!

Whoo, whoo! Gen x!

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

We are walking into the kitchen
for the second challenge.

Rebecka's up there,
glorious.

She protected us,
so we're very confident.

Boomers, yay!

And we can get
the second pin today, baby.

Welcome back to
"masterchef: Generations."

- Yeah!
- Whoo!

Now tonight,
you'll all be cooking alongside
your generations once again.

And the person with
the best dish of the night

Will earn the amazing
immunity pin.

That will make you safe
from elimination next week,

And you'll get
a massive advantage
in the next challenge.

Most importantly,
everyone from your generation

Will be safe
from elimination tonight.

But unfortunately, somebody
from the remaining generations

Will be going home.

Now so far in this competition

We've been very focused
on everyone's age.

So let's see if you got
the skill

And the culinary maturity

To handle cooking with...

- ...Aged foods.
- Oh.

- Oh, my gosh.
- No.

Now, we're talking about things
like dry, aged proteins,

Black garlic, century eggs.

Gordon: These are
some of the most costly
and challenging ingredients

To work with
in the entire world.

And we want you
to use a minimum
of two aged ingredients.

Get this, rebecka has
a huge advantage tonight.

Under this cloche is another
dried aged ingredient.

It's a very
difficult ingredient

That isn't always
easy to incorporate.

So, at the halfway point
in the cook tonight,

Rebecka will come down,
pick up this ingredient,

And give it
to an entire generation.

- Oh! Oh, boy.
- Oh, my god.

- Wow.
- Look out! Look out!

- Becka, we love you.
- Rebecka, you look
stunning tonight.

Stunning.

Guys, you'll just have one hour

To make us a delicious dish
featuring aged ingredients.

- Right, everybody ready?
- Yes!

- Yes, sir.
- Your one hour starts now.

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

- Warren, watch that hip.
- Millennials, we got this.

- Let's go, boomers!
- What do I need? What do
I need? What do I need?

Rebecka, can you please
make your way down here?
Thank you.

It's time to find out
what this ingredient is.

- Black garlic.
- Aged balsamic.

- Is there no more chorizo?
- Now, you'll get to choose

One generation
who will have to add...

Oh, nice.

It's pungent, it's strong,
it's difficult.

- It clashes with
a lot of things, right?
- With everything, yeah.

- Think of what generation
you're gonna send it to.
- I have some things in mind.

Yeah, also I'd pay attention
to what they're cooking.

- Okay.
- Blue cheese, blue cheese,
blue cheese.

- Where the ( bleep )
is blue cheese?
- Where's kimchi?

So, they're gonna be
back here any second.

- Make your way
back upstairs. Thank you.
- Thank you. Thank you.

- We're gonna get cooking.
- Yeah.

I feel like
I'm gonna have to go back.
I don't know why.

- Go, go, go.
- All righty.

Okay.

Aged food, to me,
is not a new concept.

In my native american culture,

We do preserving
and things like that,

So I'm making
a dry-aged ribeye

With a pecorini
and mushroom gratin

And brussels sprouts
with pancetta.

It's gonna be beautiful.

Why are the baby boomers always
the last out of that pantry?

- Slow and old.
- My god. Man!

Guys, we're five minutes down.
Five minutes have gone.

- I cannot find
the black garlic.
- The black garlic?

It's on the center table here,
black garlic.

- Center table.
- Guys, we've gotta go.
We have got to go.

Boomers!
Come on. Let's do it.

- Hot water,
hot water, hot water.
- Heard, thank you.

Ay-yi-yi.

How am I cut--
what are you doing, girl?

I am making a dry-aged ribeye

With a black garlic butter

And an aged balsamic
brussels sprout.

I'm using four aged ingredients,
and I wanted to do so

Because I really
respect these ingredients
and I wanted them to shine.

Also, cheat code--
in case one didn't work out,

I wanted to make sure
I would have my two required
ingredients.

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

All right,
make this beautiful, come on.

I'm making a duck a l'orange
with wild mushroom ragout.

I'm using three
aged ingredients.

I'm using the aged duck breast,

The aged black garlic,

And then I've got
some aged balsamic.

Time's flying!

- This is a very exciting
challenge, honestly.
- Wow.

Well, age is an important
matter in all things.

Age adds complexity
to ingredients,

And therefore making
this more difficult, right?

Yes. For me the most exciting
thing is the depth of flavor.

- Yeah.
- The aging process
is part preserving,

Part removing the water.

But from a chef's point of view,

The flavor profile
goes on to another level.

There. Ah, come on.

An aged duck, for instance,

It makes it more gamier,
less fatty,

And so you need to be
more precise,

You need to be more decisive.

Okay, we got that sauce going.

Gordon:
Right, ten minutes gone.

We have 50 minutes remaining.

Come on, gen z, we got it.
Come on.

We're doing it.

- Becca.
- Yes. Hi, chef.

- Right, aged ingredients,
what did you get?
- Yes.

So, I am doing
a prosciutto-wrapped duck.

- Oh, so the aged duck. Lovely.
- Yeah, the aged duck. Yep.
Beautiful breast.

It's got skin on,
which is gonna crisp really
nicely under that prosciutto.

And then I'm doing
sautéed kale with toasted
hazelnut and walnuts.

- Mm-hmm.
- And then we're doing
a sharp cheesy potato.

There's gonna be a little bit
of pecorini in there,

- A little bit
of white sharp cheddar.
- Right. Love that.

Just make sure that duck fat
crisps up nicely, okay?

And don't leave it too long
before that duck goes on.

- The secret of that duck,
as you know...
- Yes.

...Is making sure
it's rested, yes?

Perfect.
Thank you so much, chef.

Good. Doing great. Doing great.

Mmm.

- How you doing, baby?
- Doing good, man.

- Keep rocking and rolling.
- Rocking and rolling.

That's what I'm talking about.

Oh, boy. Come on.

I'm making a pancetta
kimchi fried rice,

And I'm gonna pair them
with aged fish sauce bok choy.

I just want the driest
ingredients to shine,
so we'll see.

- Looks good, guys.
You're doing a great job.
- Cook, cook, cook, cook.

- All right, murt.
- What's going on?

Murt, what aged ingredients
did you use?

I'm using the dry-aged ribeye
with a blue cheese cream sauce

And then a black garlic
sweet potato purée.

- Joe: How you gonna
cook the steak?
- I'm gonna just sear it.

Sear it, kinda keep
flipping it. Like, one minute,
one minute, one minute.

Until I see that crust
on the steak.

Murt, last week you were on
the bottom three.

I know. I'm not trying
to be there again.

You better reestablish
your place in this kitchen.
Today's a big day for you.

- I know, I know.
- Make sure you don't wind up

- On that bottom three again.
- Okay. Yes, sir.

- Good luck.
- Thank you.

Okay. Nice.

- What-- what's that?
- This is a prosciutto-wrapped
duck breast.

- Duck breast?
- Yep. I'm crisping up
the prosciutto,

- Rendering down the fat.
- I'm not sure
if that's gonna work.

Ugh! All right.

So, that prosciutto-wrapped
duck breast,
that's not gonna work.

That fat's gonna boil
and steam in there.
It's gonna be inedible.

She should render that fat
in a real way or else
it's gonna be like rubber.

And 'cause it's so dry-aged,
you can't remove the fat
'cause it's connected.

Oh, my gosh.

I'm really, really struggling.
I've never cooked dry-aged duck.

It's really, really tricky.

( exhales )
breathe.

Joe:
She should get a plan b.

- There's no way
that's gonna work.
- Dang it.

No one wants
to eat uncooked fat,

And without the duck done right,
I don't have a dish.

Gordon:
And what's she doing?

Right behind you.
Behind you.

Let's go, guys.
45 minutes remaining.

Come on, let's go!

Let's go!
Keep going, millennials.
Keep going. Let's go!

- We've got this now.
- All right, gen x,
how we doing, guys?

- Doing great.
- Doing good.

- Doing good.
- Remember,

It's an aged
ingredient challenge.

( muttering )

- Y'all got flour? Anybody?
- I don't, sorry.

That's okay.
Anybody with ginger?

- Here we go again.
- All right, y'all, come on.
We got this.

So, rebecka has
that immunity pin,
and she has a great advantage.

Yes. At the halfway point,
rebecka's gonna shake things up

And deliver
an additional aged ingredient
to an entire generation.

Who is she gonna give that to?
That is the question.

Can't pay me off.

I'm so torn.
Do I take out the millennials

When they're already
down a person?

All right, let's go.

Or do I take out gen z,

Who I think are gonna
struggle in this challenge?

Here we go, here we go.

Or do I give it
to the gen xers?

All right, come on, baby.

Because they have
so many powerful cooks.

I've got to be strategic
about what I'm doing.

20 minutes gone,
40 minutes remaining.

- Fatima.
- Hi.

Right, aged ingredients,
what did you get?

Yeah, so,
I took the aged salmon.

So I'm making a salmon
aged kimchi fish ball

With spaghetti
and miso buttered asparagus.

- Uh, why?
- I made a salmon
fish ball recipe before

- And it went really viral.
- Right. What type of numbers
we talking about?

Uh, I think it was about
six million views.

- That is incredible.
- Yes.

Amazing, amazing.
And you gonna replicate that?

- Is that what
you're doing tonight?
- That's what I'm trying to do.

But the only difference
is when I made that,

I used fresh salmon,
but today I'm gonna be using
the aged salmon.

So the aged salmon,
the intensity of the flavor

- Is gonna be on
a different level, right?
- Yes.

This salmon ball
sounds delicious.

Highlight those two
aged ingredients, okay?

- Good luck.
- Thank you.

We got it.
Millennials, baby.

- Anna. Chef anna.
- Hi.

So, what do you have
going on here, anna?
Can you enlighten us?

I'm making
olive oil-poached aged snapper

With chorizo sauce
and lemon-scented fregola.

So, question,
you come from ukraine.

There is a culture
of dry fish, lake fish there.
Not so much ocean fish.

- Have you ever cooked
with aged fish before?
- No. Not with white fish, no.

- So how do you think
that's gonna be different?
- I'm trying to take it to Spain

With these flavors
of olive oil, chorizo.

Yeah, are you gonna
cook that more or no?

You know how it's
a little pink still there?

- You think it's not cooked?
- Yeah, just a little longer

I don't think will hurt you.
You know what I mean?

- Thank you.
- Anna, is this what

We're gonna see from you
in this competition?

Are you gonna be cooking
all these kind of

Very restaurant-style
complex dishes?

- That's my style of cooking.
- You never make like
a simple borscht?

- Would you enjoy that?
- Goulash? You know how
to make goulash?

- Chicken paprikash?
- Paprikash.

Good luck.

- Slow and steady, guys.
- Come on, boomers, let's go.

- Let's go, boomers! Let's go!
- Right, christopher.

- Hey!
- Aged ingredients,
what did you get?

I got the aged snapper,
and I'm gonna steam that with
ginger, garlic, scallions,

And then I'm doing a miso broth
around the outside with some--

I'm gonna make a purée
with kimchi and daikon.

Love that. How are we
gonna present this thing?

'cause there's a lot
going on here.

I was thinking of putting
the fish in the middle

And then putting
the purée around it,

And then just
a little bit of the broth
around the outside of that.

Sounds promising,
but make sure you really think
about the plating, okay?

- Yes? Focus on the execution.
- Yes.

All righty, it's perfect.

All right, it's looking good.

Uh, rebecka,
please make your way down.

Absolutely.

Right. The moment of truth
is about to be here.

Did you come up
with a game plan?

I have a real
strong game plan.

Love that.
Right! Stop the clock.

All of you, it's time
to reveal rebecka's advantage.

- Uh-oh.
- One entire generation
has to incorporate

Another aged ingredient,
and this one is...

- Stilton!
- ( all groan )

- Huh? "stiltom"? What?
- Gordon: That's right.

Uh, rebecka,
please take it to the generation
you'd like to give it.

- I don't know what
I'm gonna do with it.
- I don't either.

I'm really hoping
she does not give me that cheese

'cause it's going to
ruin my dish.

- Oh, my god. Oh, my god.
- Oh, we're ( bleep ).

We're so done. I know it's us.

Oh!

- Giving the babies
the slide today.
- Thank you, my dear.

- Uh-oh.
- Oh, no. Millennials, wow.

- No!
- Wow.

- I can't look.
- We got it, guys.

- I can't look.
- Millennials. No.

- Wow. Millennials are safe.
- Oh!

- Yes!
- Wow. It's gonna be gen x.

Sorry, y'all.
You're the biggest competition
in the place today.

- No, no!
- Let's go.

Take it to them! Aww!

Rebecka! No pedicure for you.

- ( laughs )
- gordon: Gen x.

- Wow.
- Cold-blooded.

- ( laughing )
- yes, girl!

Okay, restart the clock, please.

- Let's go!
- Oh, my goodness.

Yeah. I don't know what to do.

( muttering )

Is there something
over there to cut it?

Sunshine:
I am so overwhelmed

By the disadvantage
of this cheese.

I don't even know
where to go from here.

My dish is already so aged.

Stilton cheese is
the most bitter thing
you could ever eat.

This is really bad.

Oh, my gosh,
what are we gonna put it on?

I don't know, yeah.
Maybe, like-- I don't know.

- What do y'all think?
It's rich.
- It's got a little sweet.

- It's a little sweet.
- A little sweet.
A little sweet.

So, gen x got the curveball
with that stilton.

- They didn't see
that one coming.
- It's super rich.

18-month-old stilton cheese.
Tough one, this one.

You know, if you think about it,
stilton is just a more intense

And a higher version
of blue cheese.

- That's right.
- So more mold, drier,

Saltier, more intense,
more gamey.

You want to use very little.
You want to use it judiciously.

Let's do this! Okay.

Honestly, it's thrown
a couple of them off.

Look at sunshine. Right now,
she's a little bit frazzled.

She's just standing there
staring at that stilton.

( sunshine sighs )
oh, man.

We're down
to our final 20 minutes.

Let's go!

- Chris: Let's go, guys.
- Oh, my goodness.

- Sunshine.
- Yes?

- What is the dish?
- It is the aged ribeye,

A mushroom
and pecorini au gratin,

And crispy brussels sprouts

In a cream and cherry sauce
with pancetta.

Madam, we're 40 minutes gone.

This should be cooked by now,
or even resting.

- Okay.
- Are you grilling it
in the pan?

- Yes.
- Okay. Can I suggest
you turn it up?

- Yes, I've got it on high.
- And get it smoking.

Let's swap out the ring

So we've got the big ring
at the front.

- Yeah?
- Yep.

- There you go.
- Thank you, chef.

Now how are you gonna
incorporate that blue cheese?

I was thinking
about heating it with butter,

Garlic, and herbs,
and putting it over the steak.

So just think about it.

You've got a lot
of cream going on.

And that is super strong there,

- So very, very rich.
- Okay.

But please, please,
please, please, please

- Get your ribeye cooked.
- Yes.

It's dry-aged, okay?

So it's gonna be
a different texture.

More firm. But firm doesn't
mean to say it's cooked.

- Yes. Okay.
- Okay?

- Okay, good luck.
- Thank you.

( sighs )

Murt: Hey, sorry you guys
got the cheese, by the way.

- That sucks.
- Oh, it's our
secret ingredient.

Come on. He'd just
turn it into baby food.
It doesn't matter.

Aww!

- Kimberly.
- Hi!

Did you see that
as a bit of a shock

With your stilton cheese?

Believe it or not,
when I was 18 years old,

I met a french guy,
spent my summers in France,

And I ate that
kind of cheese every day.

What was your french
boyfriend's name at the time?
What was it?

- Oh, gosh, it was julien.
- Julien.

- Julien, yes.
- And was it julien

Who introduced you
first to stilton?

Yes, all my french cheeses.
The stinkier, the better.

- I love that.
- But I think it might
actually go well

- With my mashed potatoes.
- So what's the dish?

I am making an aged duck breast
with a blueberry orange sauce.

So, duck, how's that cooked?

You know it's hard with it aged.

It has such
a different texture.

- It's super firm, isn't it?
- Yeah.

Do not underestimate
the time that duck needs

- To rest, please, yes?
- Thank you.

- Behind you.
- Boomers in the house.

- We doing it.
- Let's go, let's go!

- Let's go, let's go.
- Warren?

- Hello, chef ramsay.
- What is the dish?

I'm making
an aged new york strip

And a cauliflower purée

- With aged pecorino cheese.
- Love that.

And I'm doing arugula salad
with aged balsamic,
which is delicious.

- Right.
- And a red wine reduction,

Which is gonna be
with mushrooms.
It's just a little acid.

- I don't--
- right. Well, normally
when you put a little bit

- Of butter in there,
it just softens the acid.
- Absolutely.

Just don't leave that steak
in there too long, please.

- Yes, sir. Thank you, chef.
- 50 gone!

We're down to
our last 10 minutes, guys.

- 10 minutes.
- Whoo! Damn it.

- God, it goes fast.
- How you guys
doing back there?

- We're doing great.
Doing great, doing great.
- Okay. You guys doing okay?

Sunshine from gen x?
She is so far behind right now.

Honestly,
with 20 minutes left,

She hadn't even
put her steak in.

Even the pan wasn't hot enough.

I think the additional
aged ingredient

From rebecka has set her back.

She's sort of a little bit
in the weeds.

( gasps )
no.

( bleep )

Jesus. Look at
the smoke bellowing out
of sunshine's oven.

( bleep )

Is something on fire
in there?

Damn it.

Oh. Something's burning.
What is that?

Au gratin, au gratin.

Gordon:
Four minutes to go!

- Come on, let's go!
- Four minutes.

- Ow, that's hot.
- Murt with that
dry-aged ribeye.

I'm not too sure
what he's doing.
He's got a blowtorch.

Has he never heard
of a cast iron pan?

Here we go, here we go!

It's going. Look at that.

Gordon:
60 seconds to go!

Taste everything.

Chris: Let's go, guys. Push.
Plate, plate, plate.

- Oh, my god.
- Let's go, adam.
Start plating.

Aarón: Good job, hallie.
Let's go.

- Finish line.
- Come on.

- Let's go, kamay.
- Push, guys. Come on, gen x.

Gordon: Keep it going.
Tidy the plate.

Come on, anna.

Gordon: Come on, becca.
Let's go.

- Gordon: Ten...
- Nine, eight,

Seven, six, five,

- Four, three, two, one.
- And stop!

- Both: Hands in the air.
- Well done.

- All right.
Nice job. Nice job.
- Good job. Nice job.

Vroom! Let's go, boomers!

- Chris: Gen x, baby.
- Sunshine: I feel gross.

I'm a little worried
about my steak.

The extra aged cheese
threw me off.

I got thrown a curve ball,
so the smoke came out.

Where there's smoke,
there's fire, right?

- Okay, we did it.
- Good job. Good job.

- I couldn't get
a good sear, man.
- Really? What'd you use?

I had to use the, uh--
I had to torch it.

My steak is not looking
very appetizing to me.

It kind of looks a little gray,
and if you don't pull off
a good crust

And gordon, joe,
or aarón rips into that dish,

Like, you're going home.
So we're in some deep water.

Oh, ( bleep ).

Tonight, you had
to make a delicious,

Masterchef-worthy dish
out of aged ingredients.

Now it's time for us
to take a much closer look
at your dishes.

- Gordon: Christopher.
- Yes, sir?

The purée, what's in there?
Why's it so lumpy?

There's daikon in it,
so I left it a little bit--

- I just grated it--
- yeah, that's why. Thank you.

Horacio, what is this?
The black garlic?

It's a black garlic mayonnaise.

Have you had duck
with a mayonnaise-based
sauce before?

- No.
- Thank you.

It's pretty nerve-wracking
when you see the judges

Go around
to each of the stations.

Warren, what's
the butter on top?

It's just a compound butter
with butter and parsley.

- Very 1987.
- Hello! That was my year.

You know
they're gonna come to you

And they're gonna
start examining

Everything
that they're doing.

- Okay, sunshine.
- Yes?

So something blew up
in the oven? What happened?

The cheese was dripping.

Sometimes I feel
like I can read them

And I think I know
what they're thinking.

So this is a dry-aged
new york strip steak

With a brown butter
cauliflower purée.

Leaving the side of the steak
unrendered like that,

Is that a strategic decision
or an oversight?

It's an oversight.

But they have a pretty good
poker face.

Kimberly, were you pleased
to see the stilton?

I know duck doesn't
like to compete with
really strong flavors,

But with a little salt
in the cheese,

I think that added
just enough flavor

Without overpowering the duck.

Hi, anna. You cooked
this in olive oil, correct?

I did. I didn't know
any other way to make it moist.

- Interesting.
- Mm-hmm.

Gordon: Thank you.

Kamay, aged ingredients?

I have a dry-aged ribeye

That is basted
in black garlic butter.

Thank you.

Hi, jeet. So, fried rice.

- So that's the whole meal.
- Yes.

- Murt, murt.
- The cook on the steak,
are you happy with that?

Um, I think it should have
been seared a little harder.

That's why I tried
to get the blowtorch

And throw
a little better crust on it.

Did you see blowtorching
steaks on tiktok?

I did, I did.

Looking at other gen z's dishes,
I'm seeing a lot of creativity.

- What's in this mash?
- Caramelized onion,
pecorino.

I'm hoping that if my dish does
not win us the immunity pin,

- One of their dishes will win.
- Fatima, what are your
aged ingredients?

I used kimchi and aged salmon
to make the meatballs.

I mean, it's daring.

- Uh, becca.
- Yes?

So you pivoted
and unwrapped the prosciutto

- And cooked the duck.
- Yes.

- You happy with the cook?
- I am.

Thank you.

Some great dishes
out there tonight.

And there was a lot
of high highlights.

- And then some
lowlights, you know?
- Joe: For sure.

- ( aarón laughs )
- good luck, you guys.

- Take the wheel, jesus.
- Right. Well done, all of you.

Tonight, we'll be
tasting the best dish
from each generation.

The winning home cook
will earn themselves that
amazing immunity pin

And keep their entire generation
safe from elimination.

But if you're from one of
those other three generations,

Sadly, you may have just cooked
for the very last time.

Now, rebecka,
please make your way down

And hand that immunity pin over.

- Thanks, my darling.
- Of course.

- Yeah, rebecka.
- Go, boomers!

The first dish we can't wait
to taste comes from gen z.

It's definitely
restaurant-worthy.

Please step forward...

Becca.

( cheering )

Good job, becca!

This was such a long,
chaotic cook.

I had to pivot so many times.

And so I'm proud
of what I did,

And if my duck
is cooked perfectly,

I have a real shot
at this immunity pin.

Tell us the aged ingredients
and describe the dish please,
becca.

I made a crispy-skinned
dry-aged duck breast

Topped with aged prosciutto,
with cheesy mashed potatoes,

Sautéed kale with toasted
hazelnuts and walnuts,

And a balsamic gastrique.

It looks professionally plated.

The duck needs to be
a perfect medium rare or medium,

Sliced pink, not too raw.

Tricky, but it looks
rendered properly.

- Looks good.
- Shall we?

- Is that what you wanted?
- Yeah.

Duck is delicious.
There's a melt-in-the-mouth
moment.

This thing's seasoned
beautifully, it's crispy,
and it just really is good.

That gastrique reduces
the richness and the fatty

And the game that
that duck delivers.

- Good job.
- Thank you.

You chose to not put
tons of salt on top of the duck,

And that prosciutto
once you crisp it up,
seasons the duck.

- You just--
you hit it on the mark.
- Thank you.

The interesting thing
is if you wouldn't have
presented this dish,

I certainly
would have attributed it
to someone in gen x

Or maybe a baby boomer
because it's a very mature dish.

Everything is seasoned well
and in balance.

- Brava.
- Thank you.

- All right.
- Whoo! Good job, becca!

- Cooking way beyond her years.
- That's maturity.

So, now it's time
for the millennials.

This dish had
sophisticated techniques.

Please come forward...

Anna.

Go, anna!

Anna:
I'm feeling very excited.

I feel like
I took some risks.

I really hope I can get
my generation the immunity pin
and win the challenge.

I made olive oil-poached
dry-aged snapper

With aged chorizo sauce
and lemon-scented fregola.

Anna, it's elegant.
We said restaurant-quality
and you've done that.

You know, aged fish,
it's tough to cook,

And so its moisture's
been extracted,

And you've added moisture
by poaching it in olive oil.

That's what I love,
so can't wait to dig in.

Thank you.

Aarón: Beautiful.

Gordon:
It's cooked, it's glistening.

Listen, you nailed it.
Just delicious.

The garnish
really lifts that fish up.

- Great job.
- Thank you.

I think for me
what the magic is,
this sofrito,

This little aged
roasted red pepper sauce.

- I just love that. Good job.
- Thank you.

It's so chef-y in so many ways,
and quite frankly delicious.

- Thank you so much.
- Good job.

- Really good job.
- Yeah, anna!

- Whoo!
- Good job, anna!

Okay, it's time for gen x.

This cook didn't even seem fazed

By the surprise addition
of the stilton.

Please come forward, kimberly.

- Oh, my god.
- Kimberly!

Rebecka tried to pull
a trick on me

And give me a stinky cheese,

But being gen x,
I was creative.

And I'm thinking,
gen x, we're gonna take this
all the way to the win.

I made an aged duck breast

Served with a stilton
chive mashed potato

With a blueberry orange sauce
and a prosciutto chip.

Kimberly, it looks good.
I just love the cook
on the duck.

This looks delicious.
Really good job.

- Thank you.
- Joe: Let's try it.

So, what's this supposed
to look like in the middle?

It's supposed
to be a medium rare.

- Let's see how you did.
- Oh, gosh.

- Oh, not so bad!
- Ooh. Very good job.

Kimberly,
you're a technically sound cook,

And I think you respect
the ingredients

Like nobody else
in this kitchen.

You're potatoes are fantastic,

And the duck
is so beautifully cooked.

- Good job.
- Thank you.

That marmalade
was the highlight of the dish

'cause it's super balanced,
not too acidic, taste the fruit.

- Thank you, thank you.
- Kimberly, duck is delicious.

I think the mash
could have done with a bit more
stilton in there.

- Okay.
- But it's accomplished cooking.
Really good job.

- Thank you so much.
- Good job, good job.

- Good job, kimberly!
- Oh, my gosh, you guys.

Our final dish,
from the baby boomers,

It looks like they had
a perfectly cooked protein.

Please make your way down...

Our final top dish,
from the baby boomers,

Please make your way down...

- Warren. Let's go.
- My god.

- Yeah, warren!
- Yeah, warren!

Okay.

I am amazed. I'm like--
I'm having a senior moment.
This can't be real.

They think
that I did a good job.
That's amazing.

I made an aged new york strip

Served on top
of a cauliflower purée

With aged pecorino cheese,

An arugula salad covered
with aged balsamic vinaigrette.

Um, look, the cook
on the steak looks amazing.

There's another
aged ingredient on there,

Which is that random boiled egg.

- That's aged because
it shows your age.
- Yeah.

Who else puts a boiled egg
on a steak dish?

- Where did that come from?
- A flight attendant.

Shall we?
The seasoning on the rub
on the steak?

- Just salt and pepper.
- Just salt and pepper.

Warren, the new york strip
is cooked beautifully.

It's pink, it's caramelized,
and the purée's delicious.

When you have
a purée like that, it doesn't
need the butter on top.

So just eliminate one.

- But really good job.
- Thank you, chef.

Yeah, warren, this is old school
in the best of ways.

I think the aged ingredients

Are actually
the most prevalent flavor-wise

Than any of the three
standing behind you.

- Thank you, chef.
- Thank you, warren.

- Go, boomer!
- Great job.

- Go, boomer!
- Good job, good job.

- Oh, my god.
- Excuse us.

- Four extraordinary dishes.
- Aarón: Very mature cooking.

- Yeah.
- A real restaurant dish.

- Yeah, it was, yeah.
- Good luck, guys.

- Confident, happy?
- Yeah.

Right, all four of you,
really nice job.

Definitely the highlights
across your generations.

But tonight's best dish
goes to...

- Anna. Congratulations.
- Yes!

Yeah, anna!

- Yes!
- Anna, yes!

Becca, kimberly, and warren,
return to your stations, please.

- Good job, everyone.
- Anna, we asked for
restaurant quality.

You delivered in abundance.

And for that, anna, you win
the amazing immunity pin.

- Nice job, anna.
- Really well done.

- Thank you so much.
- Amazing.

I feel so good winning
this challenge for my team.
Millennials are safe.

Please take them all
and head up to the balcony.

- Well done. Good job.
- Let's go, millennials!

I took some risks,
it paid off,

So it just feels so great
to be on that balcony

And be safe from elimination,
and just finally relax.

Okay, now we're gonna taste
the worst three dishes

From the remaining generations.

The first dish comes from gen z.

It looked like a dish
we'd see on tiktok,

But unfortunately
it tasted like one, too.

Please step forward...

Fatima.

- Oh.
- It's all right, fatima.

It does not feel good
being bottom three,

And I'm really praying
that the judges like my food

'cause this is something
that I've made before

And I personally like it,
so I hope that they
give it a chance.

So I made aged salmon
kimchi fish balls

With spaghetti
and miso buttered asparagus.

Fatima, unfortunately
it doesn't look very appetizing.

Okay, you've got one
of the best cuts of salmon,

And I don't think
you've done it justice.
Shall we?

Fatima, the spaghetti's
cooked nicely,

The seasoning
on the actual salmon is good,
but it just doesn't work.

Yeah, but I have to tell you
one thing that I appreciate.

You were able to have
this salmon still moist,

And I think that right there
is the saving grace
on this dish.

I think you're problem here is,
like, as opposed to anna,

You have to have
certain instincts when you
approach ingredients.

And an aged salmon
is not something

You're gonna grind up
and make something,

Because everything
is intensified.

And the problem in here,
there's so many flavors,

It's just like mass confusion.

- Thank you, fatima.
- Thank you.

Kamay:
All right, fatima.

Head up, girl.

Okay, the second home cook
in the bottom is from gen x.

This cooked seemed a little bit
stunned by the stilton.

Please come forward...

- Sunshine.
- All right, girl.

You got this, girl.
Come on, sunshine.

Sunshine:
I went from one of the best
dishes last week

To one of the worst
this week.

If I could have
a "star trek" moment
just to beam me up,

This would be the time.

I will be so devastated

If this dish sends me home.

I made a dry-aged ribeye

With a mushroom pecorino gratin

And pan-seared brussels sprouts
with aged pancetta.

Remind us how
you incorporated that stilton

That rebecka
handed out earlier.

I just did a compound butter.

I look at this dish,
it just reminds me

Of a really
middle of the road steakhouse.

- Yes.
- And I'm sorry.
And that's a shame,

'cause I know you can cook
better than this.

- Let's taste it.
- Yeah.

Gordon: Sunshine,
with 20 minutes to go,

You hadn't even gotten
your steak on.

The ribeye,
it's packed with fat, right?

It needs to be rendered, yeah?
Let's hope it's not undercooked.

Sunshine, the ribeye,
it's packed with fat, right?

It needs to be rendered.
Let's hope it's not undercooked.

Unfortunately,
that's way too raw.

- Yes.
- And the white fat inside,

Nothing has got in there,
so that's a shame.

Aarón: Sunshine, whatever
happened in that oven

Rendered this whole gratin--

- Like, it tastes like butane.
- Understood.

And the stilton butter's
delicious, actually,

And that's the best thing
on this plate.

- Heard.
- It's all much too heavy.

You have basically
undercooked potatoes,

And so lot of problems
with this dish.

The seasoning on the sprouts
is delicious,

And then comes the clash.

You get the super rich
fatty potatoes

With the undercooked ribeye.

Sunshine, tonight's forecast,
there's a storm brewing.

- Thank you.
- Thank you.

- All right, sunshine.
- Such a shame.

Head up, sunshine.

( no audible dialogue )

All right, so the final dish
from the baby boomers

Sadly lacked harmony.

Please come forward...

Christopher.

- What?
- Go, chris.

Love you, chris.

I've made a steamed aged snapper
with an aged kimchi purée,

And then miso broth.

I mean, quite frankly,
this looks like

It was plated
at a buffet line.

It just looks so unappealing.

The purée is sopping up
all the miso broth,

And it's all
kind of just deconstructing
as we're watching it.

Shall we?
What are the aromatics in there?

Christopher: Ginger, scallions,
garlic, and the sesame oil.

Gordon: Beautiful.

The actual fish
is cooked beautifully.

What lets this dish down
is the purée.

It doesn't suit the dish.

I love the idea
of that miso broth,

And some pickling
of that daikon on top

- Would have been
absolutely fine.
- Yes.

Aarón:
The fish is actually moist.

It's just this daikon purée

Is marring all the beautiful
work you've done.

- Thank you, christopher.
- Joe: Thank you.

- You know what I mean?
- Good job, chris.

It's frustrating,
that's the way to say it.

'cause you know
it has the potential.

Fatima, sunshine,
and christopher,

We have a very tough decision
to make. Please excuse us.

I messed up every part
of my dish,

So I'm most likely
gonna go home.

Well, hopefully I saved you.

- Um, fatima?
- Joe: It was all the wrong
things going on.

But the salmon cake
was actually moist,
had good seasoning.

Yeah, but just a big misuse

- Of a beautiful
aged dry salmon, right?
- Yep.

Um, sunshine, that whole dish
just lacked balance.

- Yeah.
- The steak was undercooked.

The potatoes were
full of grease.

And then the seasoning
on the sprouts was good.

- Yeah.
- Christopher was halfway there.

- That fish was
deliciously cooked.
- Yeah.

- That miso broth, such a shame.
- Yeah.

Fatima, sunshine,
and christopher,

After discussing all three
of your dishes at length,

The home cook leaving
"masterchef" tonight is...

Sunshine.

( groaning )

Fatima, christopher,
say good-bye to sunshine

And head back
to your stations please.

Oh, sunshine, I'm shocked.

I loved what you stood for
coming into this competition.

And if there's one thing
we will remember you for

- It's the spirit,
the positivity.
- Thank you.

Promise me you're gonna
continue cooking.

- Absolutely.
- Good.

Please place your apron
on top of your bench
and make your way out.

- Thank you, sunshine.
- We love you, sunshine.

We love you, sunshine!

I second-guessed myself tonight.

I had a curveball thrown,
I hesitated,

And that's not
what it takes to stay here.

- Love you, girl.
- It's a ton of pressure.

You have no idea
until you're here

Exactly how difficult
this road is.

So I am proud of myself.
I made it to "masterchef."

That's an accomplishment
on its own.

Gordon: Next time on
"masterchef: Generations,"

We're kicking the competition
up a notch.

All: Oh!

You'll have to cook
101 portions for the lafc.

You, anna,
have a giant advantage.

You will decide
which generations will be
teaming up together.

- Oh, that gonna be
a challenge.
- The players are arriving!

- Needs to be much
lower temperature.
- Not a good idea.

- Rebecka!
- Holy ( bleep ).

But will anna's dream team
become a nightmare?

Millennials think
they know everything.

- It's raw.
- Or will a grave mistake...

- Blue team!
- ...Undo team blue?

That's gross.

( bleep )