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1
00:00:02,263 --> 00:00:04,526
- Previously on
- Back To Win"...
2
00:00:04,526 --> 00:00:06,876
Welcome back to the
MasterChef kitchen, everybody.
3
00:00:06,919 --> 00:00:08,312
...the audition battles began.
4
00:00:08,399 --> 00:00:10,227
There's someone
from every season here.
5
00:00:10,271 --> 00:00:13,404
We only have
20 aprons this year.
6
00:00:13,491 --> 00:00:17,539
You all need to cook us
the best comeback dish ever.
7
00:00:17,539 --> 00:00:19,106
Whoo!
8
00:00:19,193 --> 00:00:21,195
I didn't come here
to not get an apron.
9
00:00:21,238 --> 00:00:22,979
This is .
10
00:00:22,979 --> 00:00:24,633
The sauce for me is a miss.
11
00:00:24,720 --> 00:00:29,333
The dish is good, but
it's not your average season.
12
00:00:29,377 --> 00:00:32,423
Five years has made quite
a difference in your cuisine.
13
00:00:32,510 --> 00:00:36,688
The dish gives us all
a stern reminder how early you
left this competition last time.
14
00:00:40,736 --> 00:00:44,218
- Whoo!
- I just won an apron
for the second time!
15
00:00:44,305 --> 00:00:47,003
Tonight the "Back To Win"
audition battles continue...
16
00:00:47,003 --> 00:00:49,353
So far,
we've given out six aprons,
17
00:00:49,440 --> 00:00:51,529
which leaves 14 up for grabs.
18
00:00:51,573 --> 00:00:52,922
as more returning faces...
19
00:00:52,922 --> 00:00:55,011
Including "Junior."
20
00:00:55,011 --> 00:00:57,579
I have unfinished business
in the MasterChef kitchen.
21
00:00:57,666 --> 00:01:02,279
...fight to get their hands on
the coveted MasterChef apron.
22
00:01:02,323 --> 00:01:05,152
- Flambé.
- The competition is fierce.
23
00:01:05,195 --> 00:01:07,589
We got a lot of fine cookery
going on tonight.
24
00:01:07,676 --> 00:01:10,026
- No mistakes can be made.
- Shaking.
25
00:01:10,026 --> 00:01:13,290
- What's Cate doing?
- You know as well as I do
that that's wrong.
26
00:01:22,908 --> 00:01:26,173
Thank you very much.
So far, we have had some
amazing comeback dishes,
27
00:01:26,260 --> 00:01:29,045
and the bar
has been set so high.
28
00:01:29,045 --> 00:01:31,395
We're all so glad to have you
"Back To Win."
29
00:01:31,395 --> 00:01:34,181
Look at our previous champions,
30
00:01:34,224 --> 00:01:36,487
like Christine
from season three,
31
00:01:36,574 --> 00:01:41,275
Claudia from season six.
and Shaun from season seven.
32
00:01:41,275 --> 00:01:45,279
They have all gone on
to fully realize
their culinary dreams.
33
00:01:45,366 --> 00:01:46,976
One of you
will join their ranks
34
00:01:47,063 --> 00:01:50,197
and win the title
of MasterChef.
35
00:01:56,507 --> 00:01:59,641
Right. So far
we've handed out six aprons,
36
00:01:59,641 --> 00:02:03,340
which leaves just 14 aprons
up for grabs.
37
00:02:03,384 --> 00:02:05,647
Now, when I call your name,
38
00:02:05,690 --> 00:02:07,649
please make your way down
to your battle stations.
39
00:02:07,649 --> 00:02:11,653
Let's go.
Willie, season five.
40
00:02:11,740 --> 00:02:13,655
Derrick Prince, season two.
41
00:02:15,657 --> 00:02:18,660
Tommy, season six.
42
00:02:18,660 --> 00:02:23,143
And Micah, season ten.
43
00:02:26,972 --> 00:02:30,541
I'm Willie.
You may remember me from
season five of "MasterChef."
44
00:02:30,541 --> 00:02:33,979
I was a director of music
at my church,
45
00:02:34,066 --> 00:02:38,462
and I was just, you know,
barely getting my feet wet
into this culinary industry.
46
00:02:38,506 --> 00:02:41,335
Watch out for Willie.
He's here to bake.
47
00:02:41,335 --> 00:02:43,641
But it's been seven years
since I've been in
the MasterChef kitchen.
48
00:02:43,685 --> 00:02:47,254
Now I'm a full service
catering company owner.
49
00:02:47,341 --> 00:02:49,256
I'm the executive chef.
50
00:02:49,299 --> 00:02:51,475
And so I have
a few tricks up my sleeve
51
00:02:51,519 --> 00:02:53,390
that I don't think
the judges are expecting.
52
00:02:53,434 --> 00:02:56,480
- Bring it.
- Welcome back.
53
00:02:56,480 --> 00:02:58,308
You four have something
in common.
54
00:02:58,352 --> 00:03:01,833
You all finished
in seventh place.
55
00:03:04,358 --> 00:03:06,490
So we could say that you're all
unlucky number seven.
56
00:03:06,534 --> 00:03:09,667
Turn that around tonight
and cook a comeback dish
57
00:03:09,711 --> 00:03:13,497
that is good enough to get
your hands on a comeback apron.
58
00:03:13,497 --> 00:03:14,933
You guys ready for this?
59
00:03:14,977 --> 00:03:16,370
Yes, Chef.
60
00:03:16,413 --> 00:03:20,722
Your 45 minutes starts now.
Let's go.
61
00:03:27,032 --> 00:03:29,165
Let's go, Derrick.
62
00:03:29,165 --> 00:03:31,167
Right, four amazing cooks
from four different seasons.
63
00:03:31,167 --> 00:03:32,516
Sadly, all finished
in seventh place.
64
00:03:32,603 --> 00:03:35,519
- Derrick, watch your corn.
- I want a char on it.
65
00:03:35,606 --> 00:03:37,782
Derrick, season two,
a lot has changed.
66
00:03:37,826 --> 00:03:40,698
- Congratulations.
I'm a big yes for you.
- Thank you, Chef.
67
00:03:40,742 --> 00:03:42,526
When I was on "MasterChef,"
I showed up as someone
68
00:03:42,613 --> 00:03:44,528
who loved food but made
my living doing web design.
69
00:03:44,615 --> 00:03:46,574
After the show,
I became a chef.
70
00:03:46,617 --> 00:03:47,531
I'm the chef de cuisine
in one of the busiest
71
00:03:47,531 --> 00:03:48,706
restaurants in New York City.
72
00:03:48,750 --> 00:03:50,621
To be here on "MasterChef,"
73
00:03:50,621 --> 00:03:52,580
I left a kitchen of people
that rely on me,
74
00:03:52,623 --> 00:03:54,408
and I really owe it to them
to kick some ass.
75
00:03:54,451 --> 00:03:55,713
Derrick, how are you, young man?
76
00:03:55,757 --> 00:03:57,585
What's going on, Chef?
How's it going?
77
00:03:57,628 --> 00:03:58,760
What do you got going on?
Talk to me about that.
78
00:03:58,847 --> 00:04:00,849
I'm gonna do
some deep fried shrimp.
79
00:04:00,849 --> 00:04:03,765
- I'm gonna make a corn pudding.
- So you think the shrimp dish,
80
00:04:03,765 --> 00:04:06,202
corn pudding,
it's gonna be enough
81
00:04:06,289 --> 00:04:08,509
- and compelling
to get you that apron?
- I think so.
82
00:04:08,552 --> 00:04:10,206
It shows technique,
there's a lot of knife work,
83
00:04:10,293 --> 00:04:12,295
and I think it's a real homage
to the ingredients.
84
00:04:12,339 --> 00:04:14,210
This just seems a little simple.
85
00:04:14,297 --> 00:04:16,517
We're "Back To Win,"
so everything has to
be perfectly done.
86
00:04:16,560 --> 00:04:19,433
- Yes, Chef.
- Stay the course, young man.
87
00:04:19,433 --> 00:04:21,391
- Yes, Chef.
- Let's go, Willie!
88
00:04:21,435 --> 00:04:25,134
- Let's go, Willie!
- Don't get distracted.
89
00:04:25,177 --> 00:04:26,788
- Big Willie!
- Yes, Chef!
90
00:04:26,788 --> 00:04:28,746
What's it like having your mum
and your aunt here
91
00:04:28,790 --> 00:04:31,445
- breathing all over you?
- It's a little pressure
92
00:04:31,488 --> 00:04:33,360
because my mom has
a high standard of me.
93
00:04:33,403 --> 00:04:35,840
He's telling the truth on that.
94
00:04:35,884 --> 00:04:39,409
- Tell me about the dish.
- I'm doing a Cajun
poached halibut.
95
00:04:39,453 --> 00:04:41,411
Halibut.
Hardly any fat in there.
96
00:04:41,455 --> 00:04:43,326
Why such a difficult protein
on night like tonight?
97
00:04:43,370 --> 00:04:45,154
'Cause I'm a difficult
kind of guy.
98
00:04:45,197 --> 00:04:47,678
- That's right. That's right.
- That's right.
99
00:04:47,722 --> 00:04:50,246
I'm back to win.
I'm here with a vengeance.
100
00:04:50,246 --> 00:04:51,856
- Good luck, big Willie.
Welcome back.
- Yes, Chef. Thank you.
101
00:04:53,684 --> 00:04:55,469
25 minutes remaining.
102
00:04:58,820 --> 00:05:00,169
You got me ducking
and weaving, Tommy.
103
00:05:00,256 --> 00:05:01,823
You know
I wouldn't hurt a fly.
104
00:05:01,910 --> 00:05:04,826
I'm Tommy from season six!
105
00:05:04,869 --> 00:05:09,570
I love to present food in
a fashionable way on the plate.
106
00:05:09,613 --> 00:05:13,269
Tommy, beautiful.
So much story. This is you.
107
00:05:13,269 --> 00:05:16,925
Since being on "MasterChef,"
I've done morning cooking shows,
108
00:05:17,012 --> 00:05:20,581
and I wound up
being a brand ambassador
in the Netherlands.
109
00:05:20,624 --> 00:05:24,715
My competitors think that
I'm all talk and all fashion,
but you know what?
110
00:05:24,715 --> 00:05:27,805
I'm ready to showdown
in this kitchen.
111
00:05:27,849 --> 00:05:30,330
- Tommy, start your quail!
- Tommy, how you doing?
112
00:05:30,373 --> 00:05:32,854
- Joe!
- What is the dish?
113
00:05:32,854 --> 00:05:34,856
This is quail in a nest.
114
00:05:34,943 --> 00:05:36,205
And the nest
is made out of what?
115
00:05:36,292 --> 00:05:37,815
Kataifi pastry.
116
00:05:37,859 --> 00:05:39,861
How are you
gonna cook the quail?
117
00:05:39,904 --> 00:05:41,819
- Because I'm
a fashion designer...
- I got it.
118
00:05:41,863 --> 00:05:45,649
I'm going to treat this quail
like haute couture fashion.
119
00:05:45,736 --> 00:05:47,738
So this is like
a runway project?
120
00:05:47,782 --> 00:05:50,611
And guess what.
You see I got the wishbone?
121
00:05:50,654 --> 00:05:53,440
- Let me give-- that's--
- No, you don't get
to touch my wishbone.
122
00:05:53,440 --> 00:05:55,442
We get to split it,
and whoever--
123
00:05:55,485 --> 00:05:57,313
Oh, no.
We don't get to split it.
124
00:05:57,313 --> 00:06:00,185
This is my wishbone.
You go get your own
wishbone, Joe.
125
00:06:00,185 --> 00:06:02,884
- That's what you get, Joe.
- I know you put on
a good show,
126
00:06:02,927 --> 00:06:04,451
but you need to put on
a show on the plate today.
127
00:06:04,494 --> 00:06:05,365
That's what
I'm gonna judge you on.
128
00:06:05,408 --> 00:06:08,455
- I am.
- I hope you're right.
129
00:06:08,498 --> 00:06:11,240
Yo, good luck, Micah!
Let's go!
130
00:06:11,283 --> 00:06:13,460
Right, Micah, welcome back.
Tell me about the dish.
131
00:06:13,503 --> 00:06:15,462
So today I'm gonna be making you
a yuzu ricotta fritter,
132
00:06:15,549 --> 00:06:17,681
with blackberry gin sauce,
133
00:06:17,725 --> 00:06:19,901
scratched chocolate soil,
and star anise powdered sugar.
134
00:06:19,988 --> 00:06:23,557
Wow, so that sounds complicated
and sophisticated.
135
00:06:23,644 --> 00:06:26,211
You seem in control now
and you seem content.
136
00:06:26,255 --> 00:06:29,389
Just to have my sister here...
137
00:06:29,432 --> 00:06:32,479
I'm just so proud of you, Micah!
138
00:06:32,522 --> 00:06:35,873
If you remember on my season,
I really struggled
with my parental support.
139
00:06:35,917 --> 00:06:37,919
A lot of my family
do not view culinary arts
140
00:06:37,919 --> 00:06:39,877
as a worthy way
to spend my time.
141
00:06:39,921 --> 00:06:43,054
So on season ten,
I entered this competition
142
00:06:43,141 --> 00:06:45,709
with no self-confidence.
143
00:06:45,796 --> 00:06:49,365
Tonight you're not alone, okay?
144
00:06:49,365 --> 00:06:50,888
You're with us. You're with
the MasterChef family.
145
00:06:50,932 --> 00:06:52,803
Since leaving "MasterChef,"
146
00:06:52,803 --> 00:06:55,023
I have a new level
of self-confidence.
147
00:06:55,110 --> 00:06:57,721
I've worked in two separate
Michelin star restaurants,
148
00:06:57,721 --> 00:07:00,594
and I studied baking
for a year.
149
00:07:00,681 --> 00:07:04,206
I've never grown
as fast as I did since
"MasterChef" ten happened.
150
00:07:04,249 --> 00:07:07,818
This dish sounds amazing.
If you pull this off,
you're wearing that apron.
151
00:07:07,905 --> 00:07:09,429
- Thank you, Chef.
I'll do you proud.
- Good luck.
152
00:07:11,822 --> 00:07:15,435
Last ten minutes!
Keep it going, guys. Come on.
153
00:07:15,478 --> 00:07:17,349
I got time.
154
00:07:17,393 --> 00:07:19,961
Wow, what a cook-off.
I mean, they are energized.
155
00:07:19,961 --> 00:07:22,746
Derrick over here is gonna make
shrimp and corn pudding.
156
00:07:22,833 --> 00:07:24,748
It seems a little bit
like bar food, you know?
157
00:07:24,835 --> 00:07:27,664
Like, is it gourmet enough
for "Back To Win?"
158
00:07:27,708 --> 00:07:31,625
Deep breath. Deep breath, Micah.
You got this.
159
00:07:31,668 --> 00:07:33,844
Micah's gonna do, like,
a ricotta fritter
160
00:07:33,888 --> 00:07:35,759
with a black chocolate crumble.
161
00:07:35,846 --> 00:07:38,414
It sounds, a very,
very complicated dish.
162
00:07:38,501 --> 00:07:40,416
I'm not too sure if he can
get that done in 45 minutes.
163
00:07:40,503 --> 00:07:42,549
If it's undercooked, then it
can destroy that whole texture.
164
00:07:44,638 --> 00:07:47,336
- Ooh.
- Big Willie,
he's poaching a halibut.
165
00:07:47,379 --> 00:07:49,817
The halibut's
always been very tricky
in the MasterChef kitchen
166
00:07:49,860 --> 00:07:51,645
because it doesn't have
any interior fat
167
00:07:51,732 --> 00:07:53,734
and you really have
to sauce it right.
168
00:07:53,777 --> 00:07:55,997
And it's very hard to determine
if it's cooked or not.
169
00:07:55,997 --> 00:07:57,955
Two minutes to go, guys!
Come on! Let's go!
170
00:07:57,999 --> 00:08:00,523
Tommy! Tommy!
171
00:08:00,567 --> 00:08:02,133
Let's go, let's go, let's go!
172
00:08:03,352 --> 00:08:05,267
Check your corn.
173
00:08:06,747 --> 00:08:08,400
Come on, Micah!
174
00:08:08,444 --> 00:08:09,663
Micah, let's go.
We gotta get food on the plate.
175
00:08:09,706 --> 00:08:11,621
Yes, Chef.
176
00:08:11,665 --> 00:08:13,580
- Shaking.
- Yeah.
177
00:08:13,667 --> 00:08:15,582
- 20 seconds left.
- 20 seconds. Let's go!
178
00:08:15,669 --> 00:08:18,019
- Oh, .
- What is Micah doing?
179
00:08:18,019 --> 00:08:19,716
He's gotta get some food
on the plate, guys.
180
00:08:31,467 --> 00:08:34,470
- 20 seconds left.
- 20 seconds. Let's go!
181
00:08:34,557 --> 00:08:36,690
- Oh, .
- What is Micah doing?
182
00:08:36,777 --> 00:08:38,866
He's gotta get some food
on the plate, guys.
183
00:08:38,909 --> 00:08:41,608
- Oh, my Lord.
- Come on, guys. Keep it going.
184
00:08:41,695 --> 00:08:44,480
Come on, Derrick. Well done.
185
00:08:44,567 --> 00:08:47,004
- Let's go, Micah!
- Come on, Micah! Let's go!
186
00:08:47,048 --> 00:08:51,835
Five, four,
three, two, one.
187
00:08:51,922 --> 00:08:54,708
And stop! Well done.
188
00:08:54,751 --> 00:08:58,059
Well done.
Time to taste your dishes.
189
00:08:58,059 --> 00:09:00,061
Please follow us through
to the MasterChef restaurant.
190
00:09:00,061 --> 00:09:02,063
- Whoo!
- Tommy!
191
00:09:06,067 --> 00:09:09,070
Right, this is it.
Only two aprons up for grabs.
192
00:09:09,157 --> 00:09:10,375
Big Willie,
let's start with you, please.
193
00:09:12,464 --> 00:09:14,771
My dish tonight is
a Cajun poached halibut
194
00:09:14,815 --> 00:09:16,730
with a purple cauliflower purée
195
00:09:16,773 --> 00:09:19,863
and a spicy roasted corn relish.
196
00:09:19,907 --> 00:09:21,822
- Big Willie,
it looks beautiful.
- Thank you.
197
00:09:21,865 --> 00:09:23,519
It's elegant.
I go back to the beginning
198
00:09:23,519 --> 00:09:25,086
of this journey when you
were plating food, rustic,
199
00:09:25,173 --> 00:09:27,567
but this is on
a different level.
This looks good.
200
00:09:27,610 --> 00:09:29,090
Yup. It's very nice.
201
00:09:42,538 --> 00:09:44,235
Big Willie, the fish
is cooked beautifully.
202
00:09:44,322 --> 00:09:45,585
It's glistening.
203
00:09:45,628 --> 00:09:47,108
Very difficult poaching fish,
204
00:09:47,195 --> 00:09:48,631
but it just needs that hit
of lime or lemon,
205
00:09:48,675 --> 00:09:50,764
especially across that corn.
206
00:09:50,807 --> 00:09:52,679
- Okay.
- But it is delicious.
207
00:09:52,722 --> 00:09:55,769
The purée's unnecessary
for me personally,
208
00:09:55,769 --> 00:09:58,989
but I'm impressed that you were
able to impart so much flavor
209
00:09:58,989 --> 00:10:01,775
into this halibut
in such an abbreviated time.
210
00:10:01,775 --> 00:10:03,472
Really a restaurant
quality dish.
211
00:10:03,559 --> 00:10:05,474
Delicate, elegant.
212
00:10:05,517 --> 00:10:06,997
Willie, my friend,
you've gone a long way.
213
00:10:07,084 --> 00:10:08,651
- Congratulations.
- Thanks, Willie.
214
00:10:08,695 --> 00:10:10,784
Thank you. Thank you.
215
00:10:10,827 --> 00:10:13,917
Good job, man.
Very good job.
216
00:10:13,961 --> 00:10:15,658
Derrick, can you please
bring your dish forward?
217
00:10:19,444 --> 00:10:23,710
Tonight
I made crispy head on shrimp
and corn pudding.
218
00:10:33,502 --> 00:10:35,809
Derrick, the shrimp are great.
219
00:10:35,896 --> 00:10:38,725
I just love the idea that
you marinated in buttermilk,
220
00:10:38,812 --> 00:10:40,596
which, you know, tenderizes,
221
00:10:40,683 --> 00:10:43,686
so that shrimp
tasted like lobster.
222
00:10:43,730 --> 00:10:45,122
- Well done. I like it.
- Thank you.
223
00:10:45,166 --> 00:10:48,778
I like the dish.
I wish it was a little
bit more punchy.
224
00:10:48,822 --> 00:10:52,826
The corn pudding
is interesting, starchy.
225
00:10:52,869 --> 00:10:54,958
It feels like
it has corn starch
226
00:10:55,002 --> 00:10:56,177
or something in there
to thicken it
227
00:10:56,177 --> 00:10:57,831
that didn't have a chance
to cook out.
228
00:10:57,874 --> 00:10:59,746
But I didn't think
I was gonna like it
229
00:10:59,833 --> 00:11:01,835
as much as I did,
to be very honest.
230
00:11:01,922 --> 00:11:03,401
I think the flavors
all mingle well together.
231
00:11:03,445 --> 00:11:04,446
Thank you.
232
00:11:09,886 --> 00:11:11,932
Next up, Tommy, please,
present your dish.
233
00:11:15,631 --> 00:11:18,112
My dish is quail in a nest
234
00:11:18,155 --> 00:11:20,767
with garden vegetables.
235
00:11:20,810 --> 00:11:24,596
It's got finesse.
I'm hoping it tastes
as good as it looks,
236
00:11:24,640 --> 00:11:27,208
'cause in terms of presentation,
it's an A star.
237
00:11:39,916 --> 00:11:41,352
Tommy,
let's get one thing clear.
238
00:11:43,137 --> 00:11:45,095
Quail's cooked beautifully.
239
00:11:45,139 --> 00:11:47,184
I love the seasoning
on the quail.
240
00:11:47,228 --> 00:11:49,143
I think the only thing
I've got as an irritation
241
00:11:49,186 --> 00:11:52,624
is that phyllo pastry.
It's just quite bland.
242
00:11:52,668 --> 00:11:55,236
You could have done
with a little nest of potatoes.
243
00:11:55,323 --> 00:11:57,281
- Good job.
- Thank you.
244
00:12:00,763 --> 00:12:01,982
Micah, please bring up
your dish.
245
00:12:07,944 --> 00:12:11,252
So this is a yuzu
citrus ricotta fritter
246
00:12:11,339 --> 00:12:13,776
with a blackberry gin sauce,
247
00:12:13,820 --> 00:12:16,126
scratched chocolate soil,
and star anise powdered sugar.
248
00:12:16,170 --> 00:12:18,999
I love the artistic expression.
249
00:12:19,042 --> 00:12:22,785
I feel like
it's an extraterrestrial dish,
a dish from outer space.
250
00:12:22,829 --> 00:12:24,613
- Thank you.
- Shall we?
251
00:12:29,618 --> 00:12:31,838
Ooh, it's a little raw, no?
252
00:12:31,838 --> 00:12:32,926
It's like a pudding.
253
00:12:43,023 --> 00:12:45,852
Micah, there's an amazing flavor
coming off of here.
254
00:12:45,939 --> 00:12:48,158
It's fresh and lively.
255
00:12:48,245 --> 00:12:51,596
The issue I have is the density
of those fritters.
256
00:12:51,596 --> 00:12:53,294
And I think
what you've done there
is that you've looked
257
00:12:53,294 --> 00:12:54,861
at the color of the fritter
on the outside and thought,
258
00:12:54,904 --> 00:12:57,733
"Damn, they're cooked."
They're not.
259
00:12:57,733 --> 00:12:59,735
Micah, you work
as a pastry chef,
260
00:12:59,822 --> 00:13:02,564
and you know as well as I do
that that's wrong.
261
00:13:03,957 --> 00:13:06,524
Thank you.
262
00:13:06,568 --> 00:13:08,962
Even if the oil
was a little bit lower,
it could've actually cooked.
263
00:13:12,052 --> 00:13:14,837
Gentlemen, the fact
of the matter is that we have
two aprons to give out.
264
00:13:18,754 --> 00:13:21,757
I gotta say that this cook
certainly earned this apron.
265
00:13:23,759 --> 00:13:25,326
It makes us incredibly proud
266
00:13:25,326 --> 00:13:29,199
to see someone like Willie
and how far you've come.
267
00:13:29,286 --> 00:13:31,288
Now you're in the class
Back To Win."
268
00:13:31,332 --> 00:13:33,073
The dish was excellent.
Congratulations, Willie.
269
00:13:33,116 --> 00:13:35,815
Thank you, Chef.
Thank you.
270
00:13:35,858 --> 00:13:36,859
Congrats.
271
00:13:41,124 --> 00:13:43,213
- Looks good.
- Yes.
272
00:13:43,257 --> 00:13:48,218
This next apron
goes to the individual
273
00:13:48,305 --> 00:13:52,396
that confirmed their passion
on a plate once again.
274
00:13:56,139 --> 00:13:57,924
So I'm not gonna
call out any names.
275
00:13:57,967 --> 00:14:00,143
I'd like that person
to step up here
276
00:14:00,230 --> 00:14:02,929
and take this apron with grace.
277
00:14:12,895 --> 00:14:14,027
Tommy.
278
00:14:26,909 --> 00:14:28,171
So I'm not gonna call out
any names.
279
00:14:28,171 --> 00:14:30,826
I'd like that person
to step up here
280
00:14:30,826 --> 00:14:32,045
and take this apron with grace.
281
00:14:41,402 --> 00:14:42,751
Tommy.
282
00:14:45,188 --> 00:14:47,190
You're not wrong.
Congratulations.
283
00:14:47,277 --> 00:14:48,975
- Thank you.
- Welcome back.
284
00:14:49,062 --> 00:14:50,063
Thank you, Chef.
285
00:14:57,984 --> 00:15:01,378
See this wishbone
is my good luck talisman.
286
00:15:01,422 --> 00:15:03,728
I just got an apron
for the second time.
287
00:15:05,165 --> 00:15:06,862
I'm back to win!
288
00:15:11,867 --> 00:15:14,000
I'm speechless.
289
00:15:14,087 --> 00:15:16,437
Me getting the apron
just solidifies
290
00:15:16,524 --> 00:15:19,527
that I know what I'm doing,
and I deserve to be here.
291
00:15:19,614 --> 00:15:21,964
Of course I'm disappointed
to not get an apron right now,
292
00:15:22,008 --> 00:15:23,923
but I'm still 21 years old,
293
00:15:23,966 --> 00:15:27,100
and I know
that I'm going places,
294
00:15:27,187 --> 00:15:28,014
and I'm gonna do
incredible things.
295
00:15:31,191 --> 00:15:35,891
We are eight aprons down.
Just 12 aprons remaining.
296
00:15:35,978 --> 00:15:38,154
- Right, ready
for the next battle?
- Let's go!
297
00:15:38,198 --> 00:15:40,461
Cate, season eight.
298
00:15:40,548 --> 00:15:43,899
Sarah, season ten.
Daniel from season eight.
299
00:15:43,986 --> 00:15:46,902
And finally,
Michael from season ten.
300
00:15:46,989 --> 00:15:49,861
- Let's go.
- Ready, brother?
301
00:15:49,905 --> 00:15:50,993
- Good luck, bro.
- Give me a hug.
302
00:15:51,037 --> 00:15:52,908
Hi, I'm Michael
from season ten,
303
00:15:52,995 --> 00:15:55,476
and I was tied for 15th place.
304
00:15:55,519 --> 00:15:59,480
Michael and Liz,
you've cooked for the last time
in the MasterChef kitchen.
305
00:15:59,480 --> 00:16:01,917
And I know that
I was sent home too early.
306
00:16:02,004 --> 00:16:05,312
The minute I got out
of the show last time,
I left my job in real estate
307
00:16:05,355 --> 00:16:07,140
and started my own business
as a private chef.
308
00:16:07,183 --> 00:16:08,924
And now I've published
309
00:16:08,924 --> 00:16:11,144
two best-selling
cookbooks worldwide.
310
00:16:11,144 --> 00:16:13,363
I've walked away
from everything that I'm doing
311
00:16:13,450 --> 00:16:17,150
to be here for this,
so I cannot go home right now.
312
00:16:17,150 --> 00:16:20,022
- Right, you guys ready?
- Yes, Chef.
313
00:16:20,066 --> 00:16:24,940
Good.
Your 45 minutes start now.
314
00:16:24,984 --> 00:16:25,985
Let's go.
315
00:16:28,378 --> 00:16:30,815
Whoo! Good luck, guys!
316
00:16:32,426 --> 00:16:36,169
- Whoo, Sarah!
- Thank you.
317
00:16:36,256 --> 00:16:38,562
Come on, guys.
Two from season eight,
two from season ten.
318
00:16:38,606 --> 00:16:40,216
Whoo!
319
00:16:40,260 --> 00:16:42,392
This is gonna be a very,
very tough cook.
320
00:16:42,479 --> 00:16:44,177
- Cate, checking in.
How you doing?
- I'm awesome.
321
00:16:44,264 --> 00:16:45,047
- How you doing, boo?
- Feeling great.
322
00:16:45,091 --> 00:16:46,527
Hey, you guys. I'm Cate.
323
00:16:46,614 --> 00:16:48,964
In season eight,
I came in fourth place.
324
00:16:49,051 --> 00:16:53,142
Dino, please say goodbye to Cate
and head on up to the balcony.
325
00:16:53,186 --> 00:16:57,059
When I was on season eight,
I was working as a nutritionist,
and now that has changed.
326
00:16:57,103 --> 00:16:58,887
I'm a full-time private chef
in Chicago.
327
00:16:58,930 --> 00:17:01,977
I cook about 60 hours a week,
328
00:17:02,064 --> 00:17:04,414
and any other time
I'm out hunting, fishing.
329
00:17:04,458 --> 00:17:06,503
If I can find it,
I wanna cook it.
330
00:17:06,547 --> 00:17:09,985
And now I'm back because
it's my time to win it.
331
00:17:10,072 --> 00:17:13,119
Just over 35 minutes to go.
332
00:17:13,162 --> 00:17:16,209
- Right, how you feeling, girl?
- I'm awesome.
333
00:17:16,296 --> 00:17:17,993
Tell me about the dish.
What are you doing
for this comeback dish?
334
00:17:17,993 --> 00:17:19,908
I am making
a mushroom rub venison loin
335
00:17:19,995 --> 00:17:21,997
- that will be smoked...
- Wow.
336
00:17:21,997 --> 00:17:24,913
...with a pommes purée,
sour cherry red wine sauce,
337
00:17:24,956 --> 00:17:26,306
and pickled mustard seeds.
338
00:17:26,349 --> 00:17:28,612
I love that you're playing
to your strengths.
339
00:17:28,656 --> 00:17:30,223
- Yeah.
- What would you do with
a quarter million dollars?
340
00:17:30,310 --> 00:17:33,574
- I'd definitely buy a farm.
- Gotcha.
341
00:17:33,617 --> 00:17:35,358
Young lady, just over
30 minutes to do it, yes?
342
00:17:35,445 --> 00:17:37,143
- Thank you. Yep, I'm ready.
- Good luck.
343
00:17:37,230 --> 00:17:40,015
Good job, Cate.
We're impressed up here.
344
00:17:40,059 --> 00:17:44,193
- Whoo!
- And scared.
345
00:17:44,237 --> 00:17:46,456
How we doing out there?
Everybody feel good? All right!
346
00:17:46,543 --> 00:17:49,372
Daniel! Talk to me
a little bit about
what you're doing.
347
00:17:49,416 --> 00:17:51,331
So I'm doing
a prosciutto wrapped cod.
348
00:17:51,374 --> 00:17:53,246
I'm gonna sear this off,
finish it in the oven.
349
00:17:53,246 --> 00:17:54,986
I'm gonna do some glaze,
rainbow carrots.
350
00:17:55,030 --> 00:17:57,337
I'm gonna have lemon pea purée
with some herbs in there.
351
00:17:57,380 --> 00:17:59,382
So I'm hoping
that I've got a dish here
352
00:17:59,426 --> 00:18:00,296
that's gonna win me
an apron, Chef.
353
00:18:00,340 --> 00:18:02,385
I'm Chef Daniel
from season eight
354
00:18:02,472 --> 00:18:04,474
where I made it to top eight
355
00:18:04,561 --> 00:18:06,346
till I went down on the
chocolate truffle challenge.
356
00:18:06,389 --> 00:18:10,045
- Say goodbye to Daniel.
- It's all right.
357
00:18:10,045 --> 00:18:11,612
But that's not gonna happen
again this time.
358
00:18:11,699 --> 00:18:13,179
I just opened up
my own food truck,
359
00:18:13,266 --> 00:18:15,050
which has been going great,
360
00:18:15,137 --> 00:18:17,183
and I'm excited to show
the judges how far I've come
361
00:18:17,270 --> 00:18:18,488
since the last time I was here.
362
00:18:18,532 --> 00:18:20,273
Love it.
Stay the course, young man.
363
00:18:20,316 --> 00:18:25,060
- 20 minutes gone.
- 25 minutes remaining.
364
00:18:25,060 --> 00:18:26,279
Hello, Sarah,
what are you making today?
365
00:18:26,322 --> 00:18:28,585
I'm making
a crispy skin duck breast,
366
00:18:28,629 --> 00:18:31,719
a pipian mole,
and pickled peaches.
367
00:18:31,806 --> 00:18:34,504
The duck is tricky
'cause you have to cook it
medium rare obviously.
368
00:18:34,591 --> 00:18:36,506
The fat has to be rendered,
and the skin has to be crispy.
369
00:18:36,550 --> 00:18:38,421
Yes, I wanted
to really push myself.
370
00:18:38,508 --> 00:18:40,423
I'm here to win this
for my family.
371
00:18:40,467 --> 00:18:42,208
My daughter actually remembers
being at the finale.
372
00:18:42,295 --> 00:18:43,644
She thinks that I won.
373
00:18:43,644 --> 00:18:45,341
That was a very,
very difficult one.
374
00:18:45,385 --> 00:18:47,778
Congratulations goes to...
375
00:18:48,779 --> 00:18:51,434
Dorian!
376
00:18:51,478 --> 00:18:54,220
I came so close
to getting the title.
377
00:18:54,263 --> 00:18:56,309
I mean, I could see the win.
I could taste it.
378
00:18:56,396 --> 00:18:58,963
But it just
fell a little bit short.
379
00:18:58,963 --> 00:19:02,619
I did a lot of,
like, private chef-ing
after "MasterChef."
380
00:19:02,663 --> 00:19:04,752
I got to, like, private chef
for Alicia Keys.
381
00:19:04,839 --> 00:19:08,321
And now I'm really here
to bring it and win
the competition this time.
382
00:19:08,408 --> 00:19:10,366
- Keep on cooking.
Good luck with that duck.
- Thank you, Joe.
383
00:19:14,283 --> 00:19:16,459
Michael really looks
professional down there.
384
00:19:16,546 --> 00:19:19,723
- Right, how you feeling?
- Good, Chef.
385
00:19:19,767 --> 00:19:21,116
Now let's be honest.
You left this competition
way too early last time.
386
00:19:21,160 --> 00:19:22,639
- 15th.
- 100%.
387
00:19:22,683 --> 00:19:25,207
- How does it feel to be back?
- Incredible.
388
00:19:25,251 --> 00:19:28,341
I didn't even think
this was gonna be possible
to ever see this kitchen again.
389
00:19:28,341 --> 00:19:30,560
But what's the dream now?
Because you've done so much.
390
00:19:30,647 --> 00:19:33,389
I've done the cookbooks.
A restaurant is next.
Mark my words.
391
00:19:33,433 --> 00:19:35,348
Tell me about the dish.
What are you doing?
392
00:19:35,348 --> 00:19:37,263
Well, I'm doing
a Texas meets Mexico dish.
393
00:19:37,350 --> 00:19:40,135
We're doing a beautiful
street corn grits
394
00:19:40,135 --> 00:19:43,660
with a smoked filet mignon
and a black garlic cherry sauce.
395
00:19:43,704 --> 00:19:46,141
Wow, so you've gone
super posh on me now.
396
00:19:46,228 --> 00:19:47,708
What do you think about
the competition
you're up against tonight?
397
00:19:47,708 --> 00:19:49,318
This is, like, the all-stars
of "MasterChef,"
398
00:19:49,362 --> 00:19:50,580
- so I gotta keep up.
- Absolutely.
399
00:19:50,624 --> 00:19:53,148
- Welcome back.
- Thank you so much.
400
00:19:53,235 --> 00:19:54,976
Last 15 minutes, guys.
30 minutes gone.
401
00:19:55,019 --> 00:19:56,369
15 minutes to go. Come on!
402
00:19:58,675 --> 00:20:00,373
I'm feeling the love!
I'm feeling it!
403
00:20:00,416 --> 00:20:02,288
Sarah's gonna go ahead
with a pipian,
404
00:20:02,375 --> 00:20:04,203
which is a different kind
of mole.
405
00:20:04,246 --> 00:20:06,248
A mole is like a ragu.
406
00:20:06,292 --> 00:20:09,251
Hopefully Sarah has enough time
to make that mole develop...
407
00:20:09,295 --> 00:20:10,731
- Yeah.
- ...and flavorful.
408
00:20:10,818 --> 00:20:12,428
Oh, there we go.
409
00:20:12,472 --> 00:20:14,430
We got a lot of fine cookery
going on tonight.
410
00:20:14,474 --> 00:20:19,087
Venison, cod, duck, and filet.
411
00:20:19,174 --> 00:20:20,610
No mistakes can be made.
412
00:20:20,654 --> 00:20:22,090
- Taste everything.
- Mmm.
413
00:20:22,177 --> 00:20:24,527
Correct, adjust, seasoning.
414
00:20:24,614 --> 00:20:27,356
Five minutes to go, guys.
Come on.
415
00:20:28,749 --> 00:20:29,750
Let's go!
416
00:20:33,406 --> 00:20:34,537
Look what Michael's doing.
Smoking that. Look.
417
00:20:34,624 --> 00:20:37,758
- Oh.
- Whoo!
418
00:20:37,845 --> 00:20:39,760
Looking good, Danny. Come on.
419
00:20:41,631 --> 00:20:43,416
- Duck looks perfect.
- Dude.
420
00:20:43,503 --> 00:20:45,461
Look at that venison.
Beautiful.
421
00:20:47,637 --> 00:20:52,207
We're coming down to
our last 60 seconds remaining.
422
00:20:52,294 --> 00:20:54,427
One minute to go.
Come on, guys.
423
00:20:54,514 --> 00:20:57,560
- Whoo!
- Let's go! Come on, Michael!
424
00:20:57,604 --> 00:20:59,345
Come on, Cate.
Y'all got this.
425
00:20:59,432 --> 00:21:02,217
- What's Cate doing?
- She's smoking it.
426
00:21:02,304 --> 00:21:03,914
- Come on, Cate!
- She's smoking it!
427
00:21:04,001 --> 00:21:06,134
Stop eating! Let's go!
428
00:21:06,177 --> 00:21:07,309
They have-- look!
Like, ten seconds.
429
00:21:07,353 --> 00:21:10,573
Ten, nine, eight,
430
00:21:10,573 --> 00:21:13,794
- seven, six, five...
- Too late. Too late.
431
00:21:24,718 --> 00:21:26,459
- What's Cate doing?
- She's smoking it.
432
00:21:26,502 --> 00:21:29,810
She's smoking it!
Wait, how much time?
433
00:21:29,897 --> 00:21:31,028
They have-- look!
Like, ten seconds.
434
00:21:31,072 --> 00:21:34,597
Ten, nine, eight,
435
00:21:34,641 --> 00:21:37,774
- seven, six, five...
- Too late. Too late.
436
00:21:37,818 --> 00:21:41,517
...four, three, two, one.
437
00:21:41,561 --> 00:21:43,606
- And stop!
- Awesome!
438
00:21:43,606 --> 00:21:46,696
- Oh, my goodness me.
439
00:21:46,740 --> 00:21:49,482
- Oh, man.
- That was nerve-wracking.
440
00:21:49,569 --> 00:21:52,572
Wow. Cate, you forgot
to smoke the venison.
441
00:21:52,615 --> 00:21:54,922
I just had a lot
of other things to do,
442
00:21:54,922 --> 00:21:58,534
but there's smoke
in my dish already,
so you'll taste it.
443
00:21:58,578 --> 00:22:03,278
Okay, time to taste
those dishes.
444
00:22:03,278 --> 00:22:06,281
Great job, guys. Great job.
All of you did awesome.
445
00:22:06,281 --> 00:22:10,503
Cate, please come forward.
Bring your dish very carefully.
446
00:22:10,590 --> 00:22:13,854
Chefs, it's a mushroom rubbed
venison loin with pommes purée,
447
00:22:13,854 --> 00:22:15,595
sautéed wild mushrooms,
448
00:22:15,638 --> 00:22:17,771
and a sour cherry
red wine sauce.
449
00:22:17,814 --> 00:22:19,903
Visually, it looks
right on point.
450
00:22:19,947 --> 00:22:22,863
The crust looks quite delicious.
I hope it tastes good.
451
00:22:22,863 --> 00:22:25,169
Yeah, I did porcini mushrooms
452
00:22:25,256 --> 00:22:28,390
that I'd just ground
in a spice grinder with
some Aleppo chilies,
453
00:22:28,434 --> 00:22:31,872
and I painted and salted
the venison with salt and Dijon.
454
00:22:31,872 --> 00:22:35,745
Cate, it's a very accomplished,
delicious dish.
455
00:22:35,832 --> 00:22:38,748
Did it need to be smoked
at the end? Who knows?
456
00:22:38,835 --> 00:22:40,968
I think the dish is good enough
standing alone, so great job.
457
00:22:40,968 --> 00:22:42,883
- Thank you, Chef.
- The venison's
cooked perfectly.
458
00:22:42,970 --> 00:22:45,581
The pommes purée is smooth,
delicious.
459
00:22:45,625 --> 00:22:48,236
The sauce might be
my one criticism.
460
00:22:48,279 --> 00:22:49,977
It's a little bit dense.
461
00:22:50,064 --> 00:22:51,413
I think if there's one failure
on this particular dish,
462
00:22:51,457 --> 00:22:53,284
it would be the crust.
463
00:22:53,328 --> 00:22:55,635
It's not necessarily making
a big impact in flavor.
464
00:22:55,678 --> 00:22:56,897
But everything else
is rocking and rolling.
465
00:22:56,897 --> 00:22:58,812
- Thank you, Chef.
- Thank you.
466
00:22:58,855 --> 00:23:00,770
- Good job, Cate.
- Good job, Cate.
467
00:23:00,770 --> 00:23:01,902
Danny, can you please
bring your dish forward?
468
00:23:05,645 --> 00:23:07,690
Tonight I've made
a prosciutto wrapped cod
469
00:23:07,777 --> 00:23:09,823
with a lemon pea and herb purée
470
00:23:09,866 --> 00:23:11,694
and some roasted carrots.
471
00:23:11,694 --> 00:23:13,522
Daniel, visually,
it looks beautiful.
472
00:23:13,566 --> 00:23:15,655
It's got
that restaurant quality.
473
00:23:25,665 --> 00:23:27,275
Fish is cooked beautifully.
474
00:23:27,318 --> 00:23:30,191
- Thank you.
- But when you plate like this,
475
00:23:30,234 --> 00:23:32,846
you have to be careful
about the sogginess
of that prosciutto underneath.
476
00:23:32,889 --> 00:23:35,762
So have the confidence to go
on the side of that purée.
477
00:23:35,805 --> 00:23:38,460
I think the salsa verde
and the pea purée
are kind of disjointed.
478
00:23:38,504 --> 00:23:40,375
They don't belong together.
479
00:23:40,462 --> 00:23:41,942
But I'ma tell you what
I really appreciate about this
480
00:23:41,942 --> 00:23:44,379
is the boldness that you showed,
which I love.
481
00:23:44,423 --> 00:23:46,381
- Thanks, Daniel.
- Thank you.
482
00:23:46,468 --> 00:23:48,514
- Good job, brother.
- Good job.
483
00:23:48,514 --> 00:23:50,298
Next, Sarah,
please present your dish.
484
00:23:52,518 --> 00:23:53,954
Today I've prepared for you
485
00:23:53,954 --> 00:23:55,738
a crispy skinned duck breast
486
00:23:55,825 --> 00:23:59,612
with a balsamic honey glaze,
487
00:23:59,699 --> 00:24:02,615
a pipian mole,
and pickled peaches.
488
00:24:02,702 --> 00:24:07,054
I'm gonna be interested to see
how you can marry a pipian
with a balsamic glaze.
489
00:24:07,141 --> 00:24:09,404
If that can happen, that's
gonna be a stroke of genius.
490
00:24:09,448 --> 00:24:10,536
Thank you, Chef.
491
00:24:18,413 --> 00:24:20,502
The duck
is perfectly cooked.
492
00:24:20,546 --> 00:24:22,635
I like the acidity of the sauce.
493
00:24:22,722 --> 00:24:26,639
But it tastes a little,
like, starchy to me.
494
00:24:26,682 --> 00:24:30,599
Yeah, making a mole is something
that takes many, many years
to learn how to master.
495
00:24:30,643 --> 00:24:34,081
You put cumin in there raw.
Cumin needs to be toasted.
496
00:24:34,081 --> 00:24:36,649
And it's really hard to marry
balsamic and a pipian.
497
00:24:36,736 --> 00:24:38,520
They're kind of
not getting along right now.
498
00:24:38,564 --> 00:24:41,436
The mole, I think
I would've left that off,
499
00:24:41,523 --> 00:24:43,743
but I'm gonna come back
to the hero of the dish,
and that's the duck,
500
00:24:43,786 --> 00:24:45,745
and you have absolutely nailed
that duck.
501
00:24:45,788 --> 00:24:48,617
- Thank you, Chef.
- Thank you, Sarah.
502
00:24:48,661 --> 00:24:50,401
Michael, please,
bring us your plate.
503
00:24:50,445 --> 00:24:51,446
Here you go, gentlemen.
504
00:24:53,579 --> 00:24:55,885
So we've got a filet mignon,
smoked,
505
00:24:55,972 --> 00:24:58,801
then glazed in a black garlic
cherry barbeque sauce
506
00:24:58,888 --> 00:25:01,456
with a Mexican street corn grits
507
00:25:01,543 --> 00:25:03,371
and some crispy leeks on top
for texture.
508
00:25:03,414 --> 00:25:05,678
Well, I think visually,
the caramelization
looks perfect.
509
00:25:05,678 --> 00:25:06,809
How should it be
when I cut it open?
510
00:25:06,896 --> 00:25:08,245
I'm hoping for medium rare.
511
00:25:11,379 --> 00:25:14,600
- Oh, man.
- Nailed that.
512
00:25:14,643 --> 00:25:17,733
- Looks beautiful.
- Good job, Michael.
513
00:25:20,823 --> 00:25:22,259
Oh, wow.
514
00:25:27,569 --> 00:25:30,659
This filet could be anywhere in
a two-star Michelin restaurant
for how it's cooked,
515
00:25:30,703 --> 00:25:33,923
and it could be anywhere
in a great barbeque
roadhouse in Texas
516
00:25:34,010 --> 00:25:36,056
for the flavor of the smoke
and the sauce.
517
00:25:36,056 --> 00:25:38,145
- Bravo.
- Wow.
518
00:25:38,232 --> 00:25:39,712
The leeks, they're not adding
anything to the dish.
519
00:25:39,799 --> 00:25:42,149
If you wanna use them,
make a purée or something
520
00:25:42,149 --> 00:25:45,065
- that sort of highlights
their beautiful sweetness.
- Okay. Thank you, Chef.
521
00:25:45,152 --> 00:25:46,719
Man, that's delicious.
522
00:25:46,806 --> 00:25:49,635
It reaffirms that you left
this competition
523
00:25:49,722 --> 00:25:51,941
last time round
way too prematurely,
524
00:25:51,985 --> 00:25:54,509
because that is finale worthy.
525
00:25:54,509 --> 00:25:55,423
- Great job.
- Good stuff.
526
00:25:55,510 --> 00:25:57,033
Thank you so much, Chefs.
527
00:25:57,077 --> 00:25:58,644
Thank you, Michael.
528
00:25:58,644 --> 00:26:00,515
- Great job.
- Good job, Michael.
529
00:26:00,602 --> 00:26:03,126
Right, you four, excuse us
for a moment please.
530
00:26:03,170 --> 00:26:06,608
- Good luck, guys. Good luck.
- This is super hard.
531
00:26:06,652 --> 00:26:09,698
I like the theme.
I like the thought process.
I really liked it.
532
00:26:09,742 --> 00:26:11,657
- Everybody cooked
their protein perfect.
- That's true.
533
00:26:11,744 --> 00:26:14,311
- We're happy?
- Yeah.
534
00:26:14,355 --> 00:26:16,966
Ready?
535
00:26:17,053 --> 00:26:21,536
All right,
a lot of very impressive dishes
that tell us your ability.
536
00:26:21,623 --> 00:26:23,756
The first apron goes to...
537
00:26:29,326 --> 00:26:31,459
Michael, put this on.
538
00:26:31,546 --> 00:26:32,765
You gotta be kidding.
539
00:26:32,808 --> 00:26:34,767
Don't burn out too quick
this time, bro.
540
00:26:34,854 --> 00:26:36,116
Let us eat some
of that good food.
541
00:26:36,116 --> 00:26:37,770
- That was an amazing dish.
- Congrats, Michael.
542
00:26:41,643 --> 00:26:45,125
One apron down.
Just one apron left
to give out to this group.
543
00:26:45,212 --> 00:26:47,475
But this apron's gonna go to...
544
00:26:56,789 --> 00:26:58,878
Give it up for Danny!
545
00:26:58,921 --> 00:27:00,923
The competition is fierce.
546
00:27:00,923 --> 00:27:03,752
There are no weak links here.
547
00:27:03,796 --> 00:27:07,016
So it's game on,
game face every single day.
548
00:27:07,016 --> 00:27:09,889
- Whoo-hoo-hoo!
- Oh, my God.
549
00:27:09,932 --> 00:27:11,978
I didn't even make top ten
my last season here.
550
00:27:12,021 --> 00:27:14,458
And tonight
I just beat out the runner-up
551
00:27:14,502 --> 00:27:16,025
from my own season.
552
00:27:16,069 --> 00:27:17,505
So, yeah,
I got a lot of pressure,
553
00:27:17,548 --> 00:27:18,637
but I think I can do this.
554
00:27:18,680 --> 00:27:20,595
Good job, bro.
555
00:27:20,682 --> 00:27:22,684
Of course,
I'm disappointed,
556
00:27:22,728 --> 00:27:24,686
but I don't disagree
with the judges' call.
557
00:27:24,730 --> 00:27:27,080
I knew the mole
was really risky,
558
00:27:27,123 --> 00:27:28,864
and it's a tough competition.
559
00:27:28,908 --> 00:27:30,692
- Man, that was tough.
- Yeah.
560
00:27:30,736 --> 00:27:33,129
The embarrassment
of becoming a runner-up
561
00:27:33,173 --> 00:27:35,828
and then having to vouch
for your apron again.
562
00:27:35,915 --> 00:27:37,743
Sometimes there's a right way
and a wrong way.
563
00:27:37,786 --> 00:27:40,528
That risk of balsamic and cumin,
it's just too much.
564
00:27:40,571 --> 00:27:41,616
It's "Back To Win."
565
00:27:41,616 --> 00:27:42,878
It's the most fierce competition
566
00:27:42,922 --> 00:27:44,184
in the history of "MasterChef."
567
00:27:44,271 --> 00:27:45,228
Yeah.
568
00:27:56,196 --> 00:27:58,024
The auditions night continued
569
00:27:58,067 --> 00:27:59,590
as four more
"Back To Win" contestants
570
00:27:59,634 --> 00:28:02,158
battle it out
for a coveted white apron
571
00:28:02,202 --> 00:28:04,857
- and a spot in the top 20.
- Get it going, boys.
572
00:28:04,944 --> 00:28:07,207
We had Brien O'Brien
from season eight,
573
00:28:07,250 --> 00:28:10,514
Bowen from season nine,
Newton from season eight,
574
00:28:10,558 --> 00:28:12,560
and Stephen from season six.
575
00:28:12,647 --> 00:28:15,650
- Two, one!
- Stop!
576
00:28:19,132 --> 00:28:21,003
Brien, describe the dish,
please.
577
00:28:21,047 --> 00:28:24,311
Chef, you have the new
and improved Filet O'Brien.
578
00:28:29,969 --> 00:28:32,232
My problem here
in the pan sear on the filet
579
00:28:32,232 --> 00:28:34,408
has turned the texture
580
00:28:34,451 --> 00:28:37,106
into a bit of, like, a sandy,
grainy texture in the meat
581
00:28:37,150 --> 00:28:38,934
which I don't enjoy.
582
00:28:38,978 --> 00:28:40,022
Senior Newton.
583
00:28:40,022 --> 00:28:41,763
Chefs, I had the filet mignon.
584
00:28:41,807 --> 00:28:43,722
It's got a sweet and tangy
barbeque glaze.
585
00:28:48,901 --> 00:28:52,905
Newton, the filet
is cooked beautifully.
586
00:28:52,905 --> 00:28:55,908
But there is so much heat
in that sauce
587
00:28:55,995 --> 00:28:58,911
that it actually destroys
the quality.
588
00:28:58,954 --> 00:29:02,697
- Bowen.
- It's filet mignon pot stickers
589
00:29:02,784 --> 00:29:06,005
served with Thai chili
finger lime vinegar sauce.
590
00:29:11,010 --> 00:29:13,142
Bowen, the pot stickers
are delicious.
591
00:29:13,186 --> 00:29:14,970
Really good, indeed.
592
00:29:15,014 --> 00:29:16,885
This sauce is action-packed
593
00:29:16,929 --> 00:29:20,280
and a really beautiful assault
of flavor in a good way.
594
00:29:20,280 --> 00:29:22,717
- Thank you, Chef.
- Stephen, please.
595
00:29:22,804 --> 00:29:24,850
This is rabbit and doughnuts
596
00:29:24,850 --> 00:29:27,069
with sautéed dandelion greens
597
00:29:27,156 --> 00:29:29,376
and cactus berry salsa.
598
00:29:29,463 --> 00:29:32,858
People have been eating chicken
and waffles for so long.
599
00:29:32,901 --> 00:29:34,555
Let's do rabbit and doughnuts.
600
00:29:40,300 --> 00:29:42,519
This dish is...
601
00:29:44,652 --> 00:29:46,219
...psychedelic.
602
00:29:46,262 --> 00:29:50,614
It's like a trip on your palate
of deliciousness.
603
00:29:52,660 --> 00:29:54,314
I'm getting goosebumps
604
00:29:54,401 --> 00:29:58,318
because I'd never tasted
anything quite like that before.
605
00:29:58,361 --> 00:30:02,061
What's the first thing
you wanna do when
you take a bite of that?
606
00:30:03,671 --> 00:30:06,239
- Take a second.
- Thank you.
607
00:30:06,282 --> 00:30:07,327
Please step forward,
608
00:30:07,327 --> 00:30:10,112
Stephen and Bowen.
609
00:30:10,199 --> 00:30:11,244
Thank you, Chef.
610
00:30:11,287 --> 00:30:13,768
I cannot be any happier than
611
00:30:13,855 --> 00:30:14,900
what I'm feeling right now.
612
00:30:14,987 --> 00:30:16,815
I feel like I'm on top
of the world.
613
00:30:20,427 --> 00:30:22,342
Way to go, Stephen!
614
00:30:22,342 --> 00:30:25,432
I got the apron,
and now I'm scared to death.
615
00:30:27,347 --> 00:30:29,871
We are 12 aprons down.
616
00:30:29,915 --> 00:30:32,787
Just eight aprons remaining.
617
00:30:32,874 --> 00:30:36,704
Now this next battle might be
one of the most exciting ones
618
00:30:36,791 --> 00:30:39,011
we've ever witnessed.
619
00:30:39,098 --> 00:30:41,883
From "MasterChef Junior"
Back To Win,"
620
00:30:41,927 --> 00:30:46,975
Shayne, Dara, Tae-Ho.
621
00:30:52,154 --> 00:30:54,940
Hey, guys, it's Tae-Ho
from season four
of "MasterChef Junior."
622
00:30:55,027 --> 00:30:56,898
I really wanna win this.
623
00:30:56,942 --> 00:30:59,379
The last time I was here,
I was 12.
624
00:30:59,379 --> 00:31:01,816
It's been seven years.
I went through high school.
625
00:31:01,903 --> 00:31:03,818
Then I've been
to culinary school.
626
00:31:03,905 --> 00:31:05,951
I'm coming back to win
this competition.
627
00:31:08,170 --> 00:31:11,086
Shayne! Oh, boy. Young man,
am I happy to see you.
628
00:31:11,130 --> 00:31:13,262
Thanks for having me.
Remember me, guys?
629
00:31:13,262 --> 00:31:15,699
Shayne the Train
from "MasterChef Junior"
season five.
630
00:31:15,743 --> 00:31:17,092
Shayne, how are you doing?
631
00:31:17,136 --> 00:31:19,007
Good.
They call me Shayne the Train
632
00:31:19,051 --> 00:31:21,053
'cause I like finding
the biggest guy
633
00:31:21,096 --> 00:31:22,837
and then going right at him.
634
00:31:22,881 --> 00:31:24,404
I made it in the top three.
635
00:31:24,491 --> 00:31:26,319
Shayne, this is why
we started this competition
636
00:31:26,362 --> 00:31:29,235
based on boys like you,
you know that?
637
00:31:29,278 --> 00:31:30,932
It's been five years.
I've grown up a lot.
638
00:31:30,976 --> 00:31:33,848
I mean, I don't have a Mohawk,
I started college,
639
00:31:33,935 --> 00:31:37,286
and I am working at
a Vietnamese barbeque
fusion restaurant.
640
00:31:37,373 --> 00:31:40,289
I feel like I have
unfinished business
in the MasterChef kitchen,
641
00:31:40,289 --> 00:31:43,858
and I am ready to prove
Chef Shayne the Train
is here to stay.
642
00:31:43,945 --> 00:31:46,165
- Dara.
- Hello, Chef.
643
00:31:46,208 --> 00:31:50,082
A season one
"MasterChef Junior" finalist.
644
00:31:50,082 --> 00:31:52,301
The winner
of "MasterChef Junior,"
645
00:31:52,345 --> 00:31:56,088
congratulations, Alexander.
646
00:31:56,088 --> 00:31:59,178
Ladies and gentlemen,
please give it up for our
runner-up Dara.
647
00:31:59,221 --> 00:32:01,397
People might remember me
as Dara the Bow Girl.
648
00:32:01,441 --> 00:32:02,572
Can I have a look
at that please?
649
00:32:02,572 --> 00:32:04,574
- Yes.
- Ah, beautiful.
650
00:32:04,661 --> 00:32:07,534
Yeah? What do you think?
651
00:32:07,621 --> 00:32:10,885
But I've ditched the bow now
and gained a culinary degree.
652
00:32:10,972 --> 00:32:14,933
I'm back to show
that I'm meant to be a force
in this industry.
653
00:32:14,976 --> 00:32:16,369
It's a lot of pressure,
654
00:32:16,412 --> 00:32:18,153
but I have to take
my deep breaths
655
00:32:18,197 --> 00:32:20,068
and just keep in my zone.
656
00:32:20,112 --> 00:32:22,810
And I wanna be the first
"MasterChef Junior" contestant
657
00:32:22,897 --> 00:32:25,247
to come back on and win.
658
00:32:25,291 --> 00:32:26,988
- You guys ready?
- Yes, Chef.
659
00:32:27,032 --> 00:32:29,773
Your 45 minutes start now.
660
00:32:34,256 --> 00:32:35,823
Don't forget about the burners!
661
00:32:35,823 --> 00:32:38,478
- Turn them on!
- There you go.
662
00:32:38,565 --> 00:32:42,134
We've got three incredibly
talented "MasterChef" Juniors.
663
00:32:42,221 --> 00:32:43,874
Tonight,
we wanna see their growth
664
00:32:43,918 --> 00:32:45,572
since we last saw them here
in the MasterChef kitchen.
665
00:32:45,572 --> 00:32:47,835
Honestly, they all need
to exceed our expectations.
666
00:32:47,878 --> 00:32:48,967
How you doing, Dara?
667
00:32:49,010 --> 00:32:52,492
- Good, how are you?
- I'm great.
668
00:32:52,492 --> 00:32:54,929
- Young man, how you feeling?
- I'm feeling great.
669
00:32:54,929 --> 00:32:58,019
You were 13 years of age
last time you graced this floor.
670
00:32:58,063 --> 00:32:59,847
Shayne,
what competition are you in?
671
00:32:59,847 --> 00:33:01,196
"MasterChef Junior!"
672
00:33:01,240 --> 00:33:02,284
What's in a vinaigrette?
673
00:33:02,284 --> 00:33:04,156
Lemon, lime, olive oil!
674
00:33:04,199 --> 00:33:06,506
- What does that make?
- A vinaigrette!
675
00:33:06,549 --> 00:33:08,247
I never thought
this opportunity would come,
but here I stand today.
676
00:33:08,290 --> 00:33:09,944
Tell me about the dish.
What are you making?
677
00:33:09,944 --> 00:33:11,511
I'm gonna be making
a Cajun risotto
678
00:33:11,511 --> 00:33:14,383
- with a blackened catfish.
- Wow.
679
00:33:14,470 --> 00:33:16,385
And I'm also gonna be
making a Cajun cream sauce
to top it off.
680
00:33:16,472 --> 00:33:18,953
- Gotcha.
- I hope I can do enough
to get that apron, Chef.
681
00:33:18,953 --> 00:33:21,173
Likewise. How much rent
do you pay mom and dad now?
682
00:33:21,260 --> 00:33:24,611
I like to tell them
that I'm a grown man,
and whenever I tell them that,
683
00:33:24,698 --> 00:33:26,961
they always hand me
the light bill,
so that's pretty much it.
684
00:33:27,048 --> 00:33:28,310
Man, you got some
great parents, you know that?
685
00:33:28,310 --> 00:33:30,530
- Yes, sir, I do.
- Okay. Well, welcome back.
686
00:33:30,530 --> 00:33:31,661
Thank you for having me.
687
00:33:36,971 --> 00:33:38,538
- Yeah, girl!
- Oh, yeah.
688
00:33:38,538 --> 00:33:40,931
Dara, this is quite impressive.
689
00:33:40,975 --> 00:33:43,325
Your setup here
is super professional.
690
00:33:43,369 --> 00:33:44,326
Tell me a little bit
about what you're doing.
691
00:33:44,413 --> 00:33:46,894
I'm doing Chinese style
steamed cod
692
00:33:46,894 --> 00:33:48,417
with a stuffed bok choy.
693
00:33:48,461 --> 00:33:50,419
Then it's served with
a seasoned dashi broth.
694
00:33:50,463 --> 00:33:51,986
And what's the dream?
What do you wanna do?
695
00:33:52,073 --> 00:33:53,596
You want to have
an empire you said?
696
00:33:53,640 --> 00:33:55,337
I do. I know I said that
I wanted to take your job.
697
00:33:55,424 --> 00:33:57,948
Dara, what's the food dream?
698
00:33:57,992 --> 00:33:59,211
Be a judge on "MasterChef."
699
00:33:59,298 --> 00:34:00,516
And whose job
do you want to take?
700
00:34:00,560 --> 00:34:01,561
- Joe.
- Joe's.
701
00:34:01,561 --> 00:34:03,563
Can you do a death stare?
702
00:34:03,563 --> 00:34:06,348
You got it.
Okay, you start next year.
703
00:34:06,392 --> 00:34:08,002
I'm about ready to retire,
so you can have the keys
to the empire.
704
00:34:08,089 --> 00:34:10,439
- Perfect.
- Good luck, Dara.
It's nice to see you.
705
00:34:10,526 --> 00:34:15,183
Just over 22 minutes remaining.
Halfway. Come on, guys.
706
00:34:15,227 --> 00:34:18,360
Taste everything.
Let's bring it!
707
00:34:18,404 --> 00:34:20,232
- Tae-Ho, how are you, man?
- Hello, Chef.
Good to see you again.
708
00:34:20,232 --> 00:34:21,581
Tell me about the dish.
What are you doing?
709
00:34:21,581 --> 00:34:23,148
I'm doing something
I like to call Sleeping Beef.
710
00:34:23,235 --> 00:34:25,280
We got a yuzu dashi
brown butter pasta
711
00:34:25,324 --> 00:34:27,543
- with a New York strip.
- So you're making what?
712
00:34:27,587 --> 00:34:29,458
- A tagliatelle?
- No, sir. Pasta blankets.
713
00:34:29,458 --> 00:34:31,112
- Asian influence though.
- I love that.
714
00:34:31,156 --> 00:34:32,244
Did you have any idea
you'd be back here competing?
715
00:34:32,287 --> 00:34:34,028
- "Back to Win?"
- Not at all, Chef.
716
00:34:34,115 --> 00:34:35,464
Last time I was here,
I was a little boy.
717
00:34:35,508 --> 00:34:37,597
I was using sriracha on beef.
I'm sure you remember.
718
00:34:37,640 --> 00:34:40,556
Because you just don't put
sriracha over the best lobster
719
00:34:40,600 --> 00:34:43,472
and the best filet mignon.
720
00:34:43,559 --> 00:34:45,431
I've learned my lesson.
I don't use sriracha anymore.
Don't worry.
721
00:34:45,474 --> 00:34:47,911
- Get your hands on
that apron, yes?
- Yes, Chef!
722
00:34:47,911 --> 00:34:50,392
- Welcome back and
good luck, young man.
- Thank you so much, Chef.
723
00:34:50,436 --> 00:34:54,396
We're coming down to
the last ten minutes remaining.
724
00:34:54,483 --> 00:34:56,703
The energy
is definitely up there,
725
00:34:56,790 --> 00:34:59,053
and they're moving as fast
if not faster than the adults.
726
00:34:59,140 --> 00:35:01,229
Maybe their youth is an asset,
not a liability.
727
00:35:01,273 --> 00:35:03,405
- Exactly that.
- Where's your money on?
728
00:35:03,405 --> 00:35:05,494
All right, look,
Dara's hard to beat, I think.
729
00:35:05,581 --> 00:35:07,279
She's eloquent,
she's knowledgeable,
and she's dangerous.
730
00:35:07,279 --> 00:35:08,410
You know, that dashi broth,
731
00:35:08,497 --> 00:35:10,238
that needs to be exceptional,
that broth.
732
00:35:10,282 --> 00:35:11,413
Can you do that perfect broth
in 45 minutes?
733
00:35:11,500 --> 00:35:14,590
- It's a lot.
- That's the question.
734
00:35:14,634 --> 00:35:17,158
- Flambé.
- Shayne has to nail
the risotto, right?
735
00:35:17,202 --> 00:35:18,203
We all know it's either right
or it's wrong.
736
00:35:18,203 --> 00:35:20,553
So he's got a lot
of jeopardy there.
737
00:35:20,596 --> 00:35:21,945
Too easy. Too easy.
738
00:35:21,989 --> 00:35:23,643
Tae-Ho's dish sounds amazing.
739
00:35:23,730 --> 00:35:26,080
Fingers crossed that the cook
on the steak is right.
740
00:35:26,080 --> 00:35:27,299
Since when were y'all
this quiet?
741
00:35:27,342 --> 00:35:29,214
- Come on, Tae!
742
00:35:29,301 --> 00:35:32,434
We've now got one minute to go.
743
00:35:32,521 --> 00:35:35,307
Come on, guys.
744
00:35:35,394 --> 00:35:38,223
- Ooh, she's fast.
Look at you go.
- There you go.
745
00:35:38,310 --> 00:35:39,789
All right, speedy.
746
00:35:41,530 --> 00:35:44,098
30 seconds to go.
Look at what Dara's doing.
747
00:35:44,185 --> 00:35:46,666
She's got a ladle of oil,
and she's heating that thing
748
00:35:46,666 --> 00:35:49,190
to sear in those aromatics
on top of that cod.
749
00:35:51,105 --> 00:35:55,457
Five, four, three,
two, one.
750
00:35:55,457 --> 00:35:56,937
And stop. Well done.
751
00:36:01,159 --> 00:36:03,552
I'm shaking. I'm nervous.
752
00:36:03,552 --> 00:36:05,467
I wasn't able to taste it
all together.
753
00:36:05,554 --> 00:36:07,556
This moment means so much to me.
754
00:36:07,600 --> 00:36:11,125
I'm feeling the pressure,
and I'm just scared
755
00:36:11,125 --> 00:36:13,127
what they're gonna say
about this dish.
756
00:36:24,225 --> 00:36:26,880
What an amazing 45 minutes.
757
00:36:26,923 --> 00:36:31,145
You three former
"MasterChef Junior" contestants
did incredible well.
758
00:36:31,145 --> 00:36:33,321
- You should be very proud.
- Thank you, Chef.
759
00:36:33,365 --> 00:36:35,845
Tae-Ho, please,
let's start off with you.
760
00:36:39,109 --> 00:36:41,764
This is a dish
I like to call Sleeping Beef.
761
00:36:41,808 --> 00:36:45,159
It is sugar snap peas in
a brown butter yuzu dashi sauce
762
00:36:45,159 --> 00:36:48,162
tossed with pasta blankets
with a New York strip.
763
00:36:48,249 --> 00:36:49,729
All right, so how did you
want to cook this steak?
764
00:36:49,816 --> 00:36:52,514
Just under medium rare.
765
00:36:52,601 --> 00:36:56,562
This is a rare
to black and blue steak.
766
00:36:56,605 --> 00:36:58,128
Which is okay by me,
but if you were hoping
767
00:36:58,172 --> 00:37:00,087
for medium rare,
that it's not.
768
00:37:06,180 --> 00:37:07,747
What's the acidity in the pasta?
769
00:37:07,747 --> 00:37:09,270
Because there's
a really punching acidity.
770
00:37:09,314 --> 00:37:11,141
Yuzu.
771
00:37:11,185 --> 00:37:12,752
And then you grated
Parmigiano-reggiano on it?
772
00:37:12,752 --> 00:37:14,623
- Mm-hmm.
- So putting yuzu in a pasta
773
00:37:14,667 --> 00:37:16,495
is very, very creative.
774
00:37:16,538 --> 00:37:19,280
You get the richness
from the reggiano Parmigiano
775
00:37:19,324 --> 00:37:21,064
and then you get acidity
from the yuzu,
776
00:37:21,108 --> 00:37:23,415
and I kind of enjoy that.
777
00:37:23,502 --> 00:37:25,330
I agree.
I love the usage of herbs.
778
00:37:25,417 --> 00:37:27,419
I love the little breadcrumb.
779
00:37:27,506 --> 00:37:29,769
Tae-Ho, the dish is good.
I love the sear.
780
00:37:29,769 --> 00:37:31,510
It could have done with
another 2 1/2 minutes max,
781
00:37:31,553 --> 00:37:33,773
but the pasta's delicious.
Good job.
782
00:37:33,860 --> 00:37:36,732
Thank you, Chef.
783
00:37:36,776 --> 00:37:38,256
Right, Shayne, bring
your dish down. Thank you.
784
00:37:44,305 --> 00:37:46,655
Here I have a Cajun risotto
with a blackened catfish
785
00:37:46,699 --> 00:37:48,570
served with a Cajun cream sauce.
786
00:37:48,657 --> 00:37:50,224
The risotto looks spot on,
787
00:37:50,224 --> 00:37:51,399
so I'm hoping
for a lot of flavor.
788
00:37:54,010 --> 00:37:55,142
What do you think?
789
00:37:55,142 --> 00:37:56,926
I think it's pretty good, Chef.
790
00:38:07,807 --> 00:38:09,548
Shayne,
let me tell you something.
791
00:38:09,591 --> 00:38:11,419
I was not making risottos
792
00:38:11,463 --> 00:38:13,595
- like that at 18 years of age.
- Thanks, Chef.
793
00:38:13,682 --> 00:38:15,467
The blackened catfish
is cooked beautifully.
794
00:38:15,554 --> 00:38:18,121
What the dish does need
is a touch of citrus acid
795
00:38:18,121 --> 00:38:20,907
- on top of that fish.
- Shayne, let me give you
a word of advice.
796
00:38:20,994 --> 00:38:23,823
Cream sauces are for amateurs.
You're not an amateur.
You didn't need it.
797
00:38:23,823 --> 00:38:27,261
The risotto is well executed.
You made it your own.
798
00:38:27,348 --> 00:38:29,611
You gave it
a little Cajun twist.
You nailed it.
799
00:38:29,698 --> 00:38:31,700
For me, Shayne, I think
the catfish was great.
800
00:38:31,787 --> 00:38:34,399
The flavors are clear.
They're clean and robust.
801
00:38:34,486 --> 00:38:36,575
- Good job.
- Thank you.
802
00:38:38,794 --> 00:38:40,318
Dara, can you bring your dish
forward, please?
803
00:38:44,844 --> 00:38:47,847
I've prepared
a Chinese style steamed cod
804
00:38:47,847 --> 00:38:51,633
with a stuffed bok choy
and a seasoned dashi broth.
805
00:38:51,677 --> 00:38:52,765
All right, Dara, visually,
it looks beautiful.
806
00:38:52,808 --> 00:38:55,289
Elegant piece of cod.
807
00:38:55,289 --> 00:38:57,335
Maybe a touch too big
for the size of the
circumference of the bowl.
808
00:38:57,378 --> 00:38:58,640
We'll see when we get in there.
809
00:38:58,640 --> 00:39:00,468
Tell me
about the dashi broth.
810
00:39:00,512 --> 00:39:03,732
I wanted to take the umami
flavors from the kombu,
811
00:39:03,776 --> 00:39:06,779
and I also added a little bit
of lemongrass and lime
812
00:39:06,822 --> 00:39:09,521
to break through
some of the umami.
813
00:39:09,564 --> 00:39:11,349
Dara, the dish is...
814
00:39:12,959 --> 00:39:13,960
Delicious.
815
00:39:15,309 --> 00:39:16,571
Cod is cooked beautifully,
816
00:39:16,615 --> 00:39:18,660
and the broth, it tastes good.
817
00:39:18,747 --> 00:39:20,532
You're cooking
with such finesse.
818
00:39:20,532 --> 00:39:22,534
Can you imagine
another five years training?
819
00:39:22,621 --> 00:39:25,319
You'll only be 25 years of age
ready to kick all our asses.
820
00:39:25,406 --> 00:39:27,800
- Great job.
- What are you able to do
is with the aromatics
821
00:39:27,843 --> 00:39:29,671
like the ginger
and the scallion and the chili,
822
00:39:29,715 --> 00:39:31,847
they've softened up
so I can actually have them.
823
00:39:31,891 --> 00:39:33,849
Usually you wouldn't have
a piece of ginger like that,
824
00:39:33,893 --> 00:39:35,373
- but you can.
- Smart.
825
00:39:35,416 --> 00:39:36,548
Thank you, Chef.
826
00:39:36,591 --> 00:39:38,898
This dish is-- it's electric.
827
00:39:38,985 --> 00:39:40,900
- Bravo.
- Thank you, Chef.
828
00:39:40,987 --> 00:39:43,206
- Good job.
- Thank you.
829
00:39:43,206 --> 00:39:47,341
Right, Shayne, Dara, and Tae-Ho,
excuse us for a moment please.
830
00:39:47,385 --> 00:39:50,779
Great job, guys.
831
00:39:50,823 --> 00:39:54,000
This is now where
we need three aprons,
832
00:39:54,087 --> 00:39:55,958
- because all three
of those dishes--
- Yeah, were really good.
833
00:40:03,531 --> 00:40:05,707
Three great dishes vying
for only two aprons.
834
00:40:05,794 --> 00:40:07,753
Really,
very, very impressive.
835
00:40:07,796 --> 00:40:10,190
Among the three, there was
a clear standout dish.
836
00:40:12,497 --> 00:40:14,586
And this apron goes to...
837
00:40:14,629 --> 00:40:16,457
Dara.
838
00:40:16,501 --> 00:40:17,719
- Well done, girl.
- Thank you.
839
00:40:17,806 --> 00:40:19,504
- Good job, Dara.
- Great job.
840
00:40:19,591 --> 00:40:20,983
Congratulations.
841
00:40:22,289 --> 00:40:24,378
Dara, you've got the education,
842
00:40:24,465 --> 00:40:27,381
and you've got the foundation,
so congratulations.
843
00:40:27,425 --> 00:40:29,296
Thank you so much, Chef.
844
00:40:29,339 --> 00:40:32,386
Right, Tae-Ho, Shayne,
it's been a very tough decision,
845
00:40:32,386 --> 00:40:34,519
but the final apron goes to...
846
00:40:40,742 --> 00:40:42,831
Man, am I excited.
847
00:40:42,918 --> 00:40:45,312
It feels so good to be
competing with the adults.
848
00:40:45,355 --> 00:40:47,749
We're grown, and it's time
to play with the big dogs.
849
00:40:47,836 --> 00:40:51,318
It's time for the big dogs
to play with me.
850
00:40:51,361 --> 00:40:53,538
- I'm proud of you.
- I'm proud of myself.
851
00:40:53,625 --> 00:40:54,887
I was so close to that apron.
852
00:40:54,930 --> 00:40:56,628
I maybe should've left
853
00:40:56,715 --> 00:40:58,412
the steak on the pan
a little longer.
854
00:40:58,499 --> 00:41:01,546
But either way, I stood there
and I was proud of what I made,
855
00:41:01,633 --> 00:41:03,112
and I was proud
of my peers around me.
856
00:41:04,679 --> 00:41:06,855
This apron
means everything to me.
857
00:41:06,899 --> 00:41:08,553
I doubt myself a lot,
858
00:41:08,553 --> 00:41:10,772
and having a MasterChef apron
859
00:41:10,859 --> 00:41:13,775
proves that
I'm meant to do this,
860
00:41:13,862 --> 00:41:15,516
and I think
the judges see that.
861
00:41:15,560 --> 00:41:17,605
- I'm proud of you.
- Thank you.
862
00:41:17,649 --> 00:41:21,043
- Next time on
- Back To Win"...
863
00:41:21,087 --> 00:41:24,003
All of these ex-contestants,
they're back with a vengeance.
864
00:41:24,046 --> 00:41:26,658
the pressure is on
as the audition
battles conclude...
865
00:41:26,701 --> 00:41:28,964
- Are you back to win?
- 100%.
866
00:41:29,008 --> 00:41:31,967
with only six aprons left
to claim a spot...
867
00:41:32,011 --> 00:41:34,883
- I hope y'all like it spicy.
- ...in the top 20.
868
00:41:34,883 --> 00:41:37,625
- Where's Fred gone?
- I think this is done.
869
00:41:37,669 --> 00:41:40,889
Your seasoning here
is really what's bringing this
to the next level.
870
00:41:40,976 --> 00:41:43,370
Now I'm treating you
like I would talk to a cook
in my restaurant,
871
00:41:43,413 --> 00:41:44,589
because that's the level
we're at.
872
00:41:44,589 --> 00:41:46,460
There is so much going on here.
873
00:41:46,547 --> 00:41:48,331
I don't know if I need a chair
or a sick bag.
874
00:41:57,645 --> 00:42:00,561
Master Chef returns with
former contestants back to win.
69943
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