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1
00:00:02,437 --> 00:00:04,439
- Previously on
- Back To Win"...
2
00:00:04,439 --> 00:00:06,180
This is a season like no other.
3
00:00:06,180 --> 00:00:09,357
Ten years of past competitors
in these auditions.
4
00:00:09,357 --> 00:00:13,361
You all need to cook us
the best comeback dish ever.
5
00:00:13,361 --> 00:00:16,538
- Let's go!
- I have fond memories
of season nine.
6
00:00:16,538 --> 00:00:18,453
- You and her,
maybe not so much.
- Maybe not so much.
7
00:00:18,453 --> 00:00:21,325
Everyone knows
Emily and I have history.
8
00:00:21,325 --> 00:00:23,458
I think
we're on for one of the best,
the most competitive seasons
9
00:00:23,458 --> 00:00:25,634
- in the history
of "MasterChef."
- This is .
10
00:00:25,634 --> 00:00:28,506
We've got MasterChef Juniors,
and they're moving faster
than the adults.
11
00:00:28,506 --> 00:00:33,076
- Whoo!
- It reaffirms that you
left this competition
12
00:00:33,076 --> 00:00:35,731
- way too prematurely.
- It speaks to everything
that is beautiful
13
00:00:35,731 --> 00:00:37,080
- about Italian cuisine.
- Thank you, Chef.
14
00:00:37,080 --> 00:00:38,734
Dara, the dish is delicious.
15
00:00:38,734 --> 00:00:41,215
Five years has made quite
a difference in your cuisine.
16
00:00:41,215 --> 00:00:43,608
With just 20 aprons
up for grabs.
17
00:00:46,437 --> 00:00:48,657
I got the apron,
and now I'm scared to death.
18
00:00:50,224 --> 00:00:53,140
Tonight on
Back To Win,"
19
00:00:53,140 --> 00:00:56,404
the top 20 take on their
first elimination challenge...
20
00:00:56,404 --> 00:01:00,364
Your challenge is to use
the dish that sent you home
as inspiration for a new dish.
21
00:01:00,364 --> 00:01:02,671
and a trip down memory lane...
22
00:01:02,671 --> 00:01:06,196
Since my elimination,
the prawn still scares me.
23
00:01:06,196 --> 00:01:09,504
...to prove if their skills
have leveled up from last time.
24
00:01:09,504 --> 00:01:11,636
This is definitely
my shot at redemption.
25
00:01:11,636 --> 00:01:13,682
- The standard's up there.
- There we go. There we go.
26
00:01:13,682 --> 00:01:15,684
I got a San Antonio puffy taco.
27
00:01:15,684 --> 00:01:17,903
- Oh!
- Whoa!
28
00:01:17,903 --> 00:01:19,514
That is redemption in a bowl
beyond belief.
29
00:01:19,514 --> 00:01:21,124
There's texture
all over the place.
30
00:01:21,124 --> 00:01:23,387
That's what truly
makes it memorable.
31
00:01:23,387 --> 00:01:25,476
Your ambition outpaced
your ability.
32
00:01:25,476 --> 00:01:28,827
We'll see if there's something
that's redeeming enough
to overlook the obvious.
33
00:01:40,448 --> 00:01:43,842
This is it.
Season 12, "Back To Win."
34
00:01:49,065 --> 00:01:50,066
- Wow!
- Let's go!
35
00:01:50,110 --> 00:01:51,937
- Whoo!
- Yeah!
36
00:01:51,981 --> 00:01:53,896
I am so excited
to be in the top 20.
37
00:01:53,939 --> 00:01:55,376
I'm not a kid anymore.
38
00:01:55,376 --> 00:01:57,813
I'm not the same Junior
that was here last time.
39
00:01:57,856 --> 00:02:01,033
I'm an adult now,
and, man, I am back to win.
40
00:02:01,077 --> 00:02:04,167
Good to see you all
in those aprons again.
We good?
41
00:02:07,170 --> 00:02:08,954
There are 20 of you now,
42
00:02:08,998 --> 00:02:11,827
but only one of you will go home
43
00:02:11,870 --> 00:02:14,395
as America's next MasterChef
44
00:02:14,395 --> 00:02:17,093
and win a quarter
of a million dollars,
45
00:02:17,180 --> 00:02:22,316
the title, and the beautiful
MasterChef trophy.
46
00:02:22,403 --> 00:02:25,841
Big question is whose face
is gonna be in that frame
47
00:02:25,841 --> 00:02:31,238
celebrating next to
the other 11 previous winners?
48
00:02:31,281 --> 00:02:33,327
Well, since your last time
in the MasterChef kitchen,
49
00:02:33,414 --> 00:02:36,025
you've all had a taste of
the professional culinary world,
50
00:02:36,068 --> 00:02:38,375
but that's not only thing
that you guys got in common.
51
00:02:38,419 --> 00:02:44,076
You also all left here,
well, losers. Sorry.
52
00:02:44,076 --> 00:02:47,036
So let's take a quick walk
down memory lane
53
00:02:47,079 --> 00:02:49,908
and remind you
of that fateful day
54
00:02:49,952 --> 00:02:52,084
and of that fateful dish.
55
00:02:52,084 --> 00:02:54,217
- Gentlemen.
56
00:02:54,261 --> 00:02:58,134
- Shut your face!
57
00:02:58,221 --> 00:02:59,918
Chef, I don't want
to relive this.
58
00:03:00,005 --> 00:03:02,007
- Right, roll the tape.
- Oh!
59
00:03:05,010 --> 00:03:07,535
Gabriel, it looks dreadful.
60
00:03:07,578 --> 00:03:10,233
The sauce,
I mean, it's so sweet,
it's extraordinary.
61
00:03:10,233 --> 00:03:12,931
It's your worst performing dish,
Gabriel.
62
00:03:13,018 --> 00:03:16,370
Okay, Shanika,
what happened here?
63
00:03:16,413 --> 00:03:18,720
These dishes look like if I was
a waiter in a restaurant and
I just cleared your table.
64
00:03:18,763 --> 00:03:20,243
Oof.
65
00:03:20,287 --> 00:03:22,463
Brandi,
let's get one thing clear.
66
00:03:22,463 --> 00:03:25,901
It's heavy.
It just doesn't work.
67
00:03:25,944 --> 00:03:28,512
Okay, Emily,
tell me what happened.
68
00:03:28,556 --> 00:03:31,602
My cake fell over.
Disaster struck today.
69
00:03:31,689 --> 00:03:34,475
- Wow.
- Shelly,
the chicken's undercooked.
70
00:03:34,518 --> 00:03:38,479
- So you've left the cooked
chicken on the bench
71
00:03:38,479 --> 00:03:39,871
and served me
the pink chicken?
72
00:03:39,915 --> 00:03:41,917
- Yes, Chef.
- It's a shame.
73
00:03:41,917 --> 00:03:45,877
- Ah.
- Burnt onions and a block
of cheddar cheese.
74
00:03:45,921 --> 00:03:47,879
- That's terrible.
- Ooh.
75
00:03:47,923 --> 00:03:50,273
- Bri, the salmon's raw.
- No, I can't watch.
76
00:03:50,273 --> 00:03:52,493
Oh, it's completely raw.
77
00:03:52,536 --> 00:03:55,713
- Oh, shoot.
- You did something early,
young man.
78
00:03:55,757 --> 00:04:00,152
- Shayne the Train.
- You cooked two chops.
79
00:04:00,196 --> 00:04:02,154
Unfortunately,
it's let down with the sides.
80
00:04:02,198 --> 00:04:04,853
- Yes, Chef.
- Oh!
81
00:04:04,896 --> 00:04:07,812
- Look how cute.
- Not big fan of the miso.
82
00:04:07,812 --> 00:04:10,859
But when you eat
the cream and the miso,
then it actually works.
83
00:04:10,902 --> 00:04:12,339
- Oh.
- Aww.
84
00:04:12,382 --> 00:04:15,385
- Amanda, that's raw.
- I know.
85
00:04:15,385 --> 00:04:18,127
I think that we're witnessing
the moment right now
86
00:04:18,170 --> 00:04:19,824
where we lose
one of our favorites.
87
00:04:19,868 --> 00:04:24,481
Sadly, the person
leaving "MasterChef" is Amanda.
88
00:04:24,525 --> 00:04:28,529
I'm so sorry.
89
00:04:28,572 --> 00:04:30,574
- Ooh.
- Aww.
90
00:04:36,450 --> 00:04:38,974
That could not
have been easy to watch.
91
00:04:39,017 --> 00:04:40,932
Come on, let's be honest.
92
00:04:40,976 --> 00:04:43,370
But this season
is all about second chances.
93
00:04:43,413 --> 00:04:47,548
It's time to show us
how far you've come
as talented cooks.
94
00:04:47,591 --> 00:04:52,248
Tonight, your challenge
is to use the dish
that sent you all home
95
00:04:52,335 --> 00:04:56,557
as an inspiration
for a new and improved
version of that dish.
96
00:04:56,557 --> 00:04:59,211
- Let's go.
- Of course, we expect you
97
00:04:59,255 --> 00:05:01,388
to serve us
something more refined
98
00:05:01,431 --> 00:05:04,434
and edited than the dish
that sent you home.
99
00:05:04,434 --> 00:05:06,567
For the first time in
the history of this competition,
100
00:05:06,567 --> 00:05:09,047
tonight and every night
this season,
101
00:05:09,134 --> 00:05:13,138
you all must serve us
three identical dishes...
102
00:05:13,182 --> 00:05:17,186
- Whoa.
- ...and ensure that each
plate is consistent.
103
00:05:17,229 --> 00:05:19,319
Ooh. 60 minutes is good enough
for one dish.
104
00:05:19,362 --> 00:05:21,190
But now we gotta make three?
105
00:05:21,233 --> 00:05:22,583
And then
they gotta be identical?
106
00:05:22,626 --> 00:05:24,367
I wasn't prepared for that.
107
00:05:24,367 --> 00:05:27,065
Whoever cooks
the best dish
108
00:05:27,152 --> 00:05:28,589
each and every week,
109
00:05:28,589 --> 00:05:33,507
you get this coveted
immunity pin to wear.
110
00:05:33,594 --> 00:05:36,510
You will earn immunity
during the next challenge
111
00:05:36,597 --> 00:05:39,426
as you watch from the safety
of the balcony,
112
00:05:39,513 --> 00:05:43,386
because the cook
who impresses us the least
113
00:05:43,430 --> 00:05:47,042
will be eliminated tonight.
114
00:05:47,042 --> 00:05:50,262
- Right, is everybody ready?
- Yes, Chef.
115
00:05:50,306 --> 00:05:53,396
Your 60 minutes start now.
Let's go.
116
00:05:53,440 --> 00:05:55,180
- Get it.
- Careful.
117
00:05:55,180 --> 00:05:56,356
Come on, y'all, let's go!
118
00:05:56,399 --> 00:05:58,053
- Get it!
- Whoo!
119
00:05:58,053 --> 00:05:59,184
Basket, basket, basket, basket.
120
00:05:59,184 --> 00:06:01,535
- Oh, God.
- Under.
121
00:06:01,578 --> 00:06:03,058
One of those.
122
00:06:03,058 --> 00:06:04,189
I need hazelnuts.
123
00:06:04,233 --> 00:06:06,278
This is about to get real.
124
00:06:06,322 --> 00:06:09,499
The judges announced
that there's an immunity pin.
125
00:06:09,543 --> 00:06:11,936
I'm even more
intensely focused now.
126
00:06:11,936 --> 00:06:14,504
I've learned my lesson
from when I was eliminated.
127
00:06:14,548 --> 00:06:17,072
We don't want another raw cake,
so that means my cake,
128
00:06:17,115 --> 00:06:19,335
it needs to get in the oven
as soon as possible.
129
00:06:19,379 --> 00:06:20,771
Let's go!
130
00:06:25,080 --> 00:06:27,735
So, 5 minutes gone.
55 minutes to go.
131
00:06:27,778 --> 00:06:30,694
Remember, three amazing
portions. Let's go.
132
00:06:30,738 --> 00:06:32,957
- Oh, gosh.
- Whoo-hoo. You good, Dara?
133
00:06:32,957 --> 00:06:36,396
- Yeah, I'm good.
- I got plenty of time
to bake in 60 minutes.
134
00:06:36,439 --> 00:06:39,311
Nice.
135
00:06:39,355 --> 00:06:41,444
My elimination dish
was panna cotta.
136
00:06:41,488 --> 00:06:43,272
Yeah, baby.
137
00:06:43,315 --> 00:06:45,405
And I made it to the top three
on season six.
138
00:06:45,448 --> 00:06:47,058
I almost made it
to the finale.
139
00:06:47,102 --> 00:06:49,452
I'm about to set
this mystery box on fire!
140
00:06:51,193 --> 00:06:53,935
But, you know, I failed.
141
00:06:53,978 --> 00:06:56,154
Stephen, how much raspberry
coulis did you attempt
to put in the center?
142
00:06:56,241 --> 00:06:59,462
I put one teaspoon
in the center.
143
00:06:59,506 --> 00:07:01,508
And that is just oozing out.
144
00:07:01,595 --> 00:07:04,989
It was a tough time
being eliminated,
145
00:07:05,033 --> 00:07:08,253
but I'm really gonna take
advantage of this opportunity.
146
00:07:08,297 --> 00:07:10,691
Before, I had vanilla
raspberry panna cotta.
147
00:07:10,691 --> 00:07:14,564
Now I'm making
a cacao panna cotta.
148
00:07:14,564 --> 00:07:17,132
I got a beautiful blackberry
and gin sauce.
149
00:07:17,175 --> 00:07:19,090
I got these wonderful hazelnuts.
150
00:07:19,134 --> 00:07:23,355
I'm going to show the judges
that my panna cotta is on top.
151
00:07:23,399 --> 00:07:25,183
If I can just get this win,
152
00:07:25,270 --> 00:07:27,708
I know I'm gonna get through
the rest of the challenges.
153
00:07:27,708 --> 00:07:29,536
Right behind you, Shayne!
Pick it up!
154
00:07:29,623 --> 00:07:34,932
- Come on, baby.
- All right, perfect.
155
00:07:34,976 --> 00:07:37,718
Season 12,
redemption on a dish that sent
you home last time round,
156
00:07:37,761 --> 00:07:39,502
and we're asking
for three portions.
157
00:07:39,546 --> 00:07:42,070
Big challenge tonight.
Immunity's up for grabs as well.
158
00:07:42,113 --> 00:07:44,376
This is really an opportunity
to show us what you've done,
159
00:07:44,420 --> 00:07:46,596
- you know, that you
are back to win...
- Yeah.
160
00:07:46,640 --> 00:07:49,338
...and you really lived
and had experience out of
the MasterChef kitchen.
161
00:07:49,381 --> 00:07:53,560
They are so strong,
and so every time these guys
cook in this kitchen,
162
00:07:53,603 --> 00:07:54,691
it's gotta be like
they're cooking the finale.
163
00:07:54,735 --> 00:07:56,519
We're expecting
that good a dish.
164
00:08:01,655 --> 00:08:04,832
- Bacon.
- The dish that sent me
home was sliders.
165
00:08:04,875 --> 00:08:08,444
I can't make the same burger
that I made seven years ago.
166
00:08:08,488 --> 00:08:12,187
So today I've added
a little bit extra oomph,
kick, and flavor
167
00:08:12,187 --> 00:08:13,971
with a tiny bit of chorizo.
168
00:08:14,015 --> 00:08:16,321
Then I'm also gonna add
little fried green tomato
169
00:08:16,365 --> 00:08:18,106
instead of a red tomato,
170
00:08:18,106 --> 00:08:20,325
and a guacamole mayo
171
00:08:20,369 --> 00:08:23,764
with a black truffle essence.
172
00:08:23,764 --> 00:08:26,201
Whoo.
173
00:08:26,244 --> 00:08:29,030
Aw. Come on now.
174
00:08:29,073 --> 00:08:31,859
The dish that sent me home,
it was a pan-seared halibut.
175
00:08:31,902 --> 00:08:35,558
This time I'm going to make
a beautiful pan-seared sole
176
00:08:35,602 --> 00:08:36,559
and a beautiful
beurre noisette.
177
00:08:36,603 --> 00:08:38,996
Come on.
178
00:08:39,040 --> 00:08:40,215
This time, not only do
I have to skin one fish,
179
00:08:40,215 --> 00:08:41,564
I have to skin three.
180
00:08:41,564 --> 00:08:43,044
It's giving me
a hard time already.
181
00:08:43,087 --> 00:08:45,655
Oh, come on.
182
00:08:45,699 --> 00:08:48,092
Son of a gun.
I'm gonna have to go old school.
183
00:08:48,136 --> 00:08:51,356
Just under 50 minutes to go.
Three stunning dishes.
184
00:08:51,400 --> 00:08:52,880
Ay-yi-yi.
185
00:08:54,185 --> 00:08:56,231
Oh, my goodness.
186
00:08:56,231 --> 00:08:59,234
So I'm making the dish
that I made in the finale.
187
00:08:59,277 --> 00:09:01,671
It's wontons in a curry sauce
with spot prawns.
188
00:09:01,715 --> 00:09:04,369
And, you know,
I'm just elevating
some of the technique.
189
00:09:04,413 --> 00:09:06,589
Like, making my wonton dough
190
00:09:06,633 --> 00:09:07,808
being able
to work in restaurants,
191
00:09:07,808 --> 00:09:09,287
going through culinary school,
192
00:09:09,374 --> 00:09:10,898
learning how to stay organized
193
00:09:10,941 --> 00:09:13,074
and manage my time
is gonna really help me.
194
00:09:13,117 --> 00:09:16,425
Since my elimination,
that dish has haunted me.
195
00:09:16,512 --> 00:09:19,254
Specifically the prawns.
196
00:09:19,297 --> 00:09:23,475
Spot prawns, delicious.
Could have done with
a minute less cooking.
197
00:09:23,519 --> 00:09:24,520
I'm 20 years old now,
198
00:09:24,564 --> 00:09:26,827
and definitely have made sure
199
00:09:26,827 --> 00:09:30,439
to improve on my techniques
in that dish,
200
00:09:30,526 --> 00:09:32,615
but a prawn still scares me.
201
00:09:36,576 --> 00:09:37,620
Beautiful.
202
00:09:38,665 --> 00:09:40,623
Yes, perfect.
203
00:09:41,624 --> 00:09:43,408
There you go.
204
00:09:43,408 --> 00:09:45,802
Oh, no, no, no.
205
00:09:45,846 --> 00:09:47,674
I'm looking at the clock,
206
00:09:47,761 --> 00:09:49,850
and it's 15 minutes
into the cook,
207
00:09:49,850 --> 00:09:51,939
and I don't know
if I got everything.
208
00:09:51,982 --> 00:09:55,290
I'm looking around,
and I'm losing everything.
209
00:09:55,290 --> 00:09:57,553
Tommy's back and forth.
That's the third time.
210
00:09:57,640 --> 00:09:59,599
And I need two green tomatoes.
211
00:09:59,642 --> 00:10:00,991
What's Tommy doing in there?
212
00:10:01,035 --> 00:10:02,645
Tommy!
213
00:10:02,689 --> 00:10:04,255
You should be out of here
by now.
214
00:10:04,299 --> 00:10:05,692
Come on, Tommy. Let's go!
215
00:10:05,735 --> 00:10:08,738
Man, I think
the big game-changer tonight
216
00:10:08,782 --> 00:10:10,784
is the fact that we're asking
for three portions,
all identical. That's hard.
217
00:10:10,871 --> 00:10:13,221
- Ay-yi-yi.
- Well, these are
culinary professionals.
218
00:10:13,264 --> 00:10:15,745
So I think that
it's an appropriate ask
219
00:10:15,745 --> 00:10:17,268
for them to make three plates
identically the same.
220
00:10:17,312 --> 00:10:18,748
Sure.
221
00:10:18,748 --> 00:10:19,793
I'm kinda freaking out
a little bit
222
00:10:19,836 --> 00:10:21,533
because each plate needs
223
00:10:21,577 --> 00:10:23,448
to have the same flavor
three times.
224
00:10:23,492 --> 00:10:25,755
Everything has
got to be the same.
225
00:10:25,799 --> 00:10:28,236
This is tougher than
I thought it was gonna be.
226
00:10:28,279 --> 00:10:30,717
- I might be going home.
- They don't look good.
227
00:10:30,760 --> 00:10:32,849
- Tommy, focus!
- Unbelievable.
228
00:10:42,511 --> 00:10:44,731
Toast. Ay-yi-yi!
229
00:10:44,774 --> 00:10:46,515
- Tommy, focus!
- Unbelievable.
230
00:10:46,602 --> 00:10:48,343
They don't look good.
231
00:10:48,343 --> 00:10:50,388
I'm kinda freaking out
a little bit
232
00:10:50,475 --> 00:10:51,694
because each plate
needs to have
233
00:10:51,738 --> 00:10:53,522
the same flavor three times.
234
00:10:53,565 --> 00:10:55,567
Everything has
got to be the same!
235
00:10:55,567 --> 00:10:57,787
I've really gotta watch
what I do
236
00:10:57,831 --> 00:10:59,354
because I've got
to prove the to judges
237
00:10:59,397 --> 00:11:00,921
that I deserve to stay.
238
00:11:00,964 --> 00:11:02,705
Okay, recalibrate.
239
00:11:03,924 --> 00:11:05,926
Whoo!
240
00:11:05,969 --> 00:11:08,406
Just over 40 minutes to go.
241
00:11:08,493 --> 00:11:09,669
Half a cup of cocoa powder.
242
00:11:09,712 --> 00:11:10,931
Let's hope I got it.
243
00:11:10,931 --> 00:11:12,715
My arms are so tired.
244
00:11:12,759 --> 00:11:15,239
Um, Emily,
245
00:11:15,239 --> 00:11:18,590
you're cooking right
next to your season nine
adversary Shanika.
246
00:11:18,634 --> 00:11:19,940
- Yes, Chef.
- Last time you guys were this
close, it didn't go your way.
247
00:11:19,940 --> 00:11:22,029
No, it did not.
248
00:11:22,029 --> 00:11:23,683
I'm gonna choose to go
head to head with Shanika.
249
00:11:23,726 --> 00:11:26,381
- Wow.
- I'm ready.
250
00:11:26,381 --> 00:11:27,948
Come on, ladies.
You got this.
251
00:11:27,991 --> 00:11:30,298
I think Shanika has maybe
overstayed her welcome.
252
00:11:30,341 --> 00:11:32,779
- Oh.
- Ha! She's gonna be
her own demise.
253
00:11:32,822 --> 00:11:34,737
Oh, no.
Her cake fell over.
254
00:11:34,781 --> 00:11:37,000
It was too hot, girl.
You took it out too fast.
255
00:11:37,044 --> 00:11:42,614
The person leaving the
MasterChef kitchen is Emily.
256
00:11:42,658 --> 00:11:45,095
- There's an axe to grind and
there's unfinished business.
- There is. There is.
257
00:11:45,139 --> 00:11:47,837
I need to make to make it past
where I made it before.
Otherwise what's the point?
258
00:11:47,837 --> 00:11:50,840
- Tell me about the dish.
- The key to this is
if you don't build a cake,
259
00:11:50,884 --> 00:11:53,060
- it can't fall over.
- Right.
260
00:11:53,103 --> 00:11:55,584
So I'm going kind of
the modern deconstructed route,
Black Forest flavors,
261
00:11:55,627 --> 00:11:58,065
- chocolate cake,
nice chocolate bark.
- Gotcha. Smart.
262
00:11:58,108 --> 00:12:01,372
We're doing a cherry fluid gel
with a little bit
of kirsch in there.
263
00:12:01,416 --> 00:12:03,897
If you were to be a recipient
of that immunity pin,
264
00:12:03,940 --> 00:12:05,463
would you hand it down
or take it?
265
00:12:05,550 --> 00:12:07,422
- Take it. 100%.
- Girl, you better.
266
00:12:07,465 --> 00:12:09,337
Nope. I learned my lesson.
It's going to be beautiful.
267
00:12:09,380 --> 00:12:12,296
- Good luck. Welcome back.
- Thank you. Thank you.
268
00:12:12,296 --> 00:12:14,298
- Right, Shanika,
how are you feeling?
- Hey, Chef. Good.
269
00:12:14,342 --> 00:12:16,431
- Tell me about the dish.
- Tonight I am making
270
00:12:16,474 --> 00:12:18,781
an egg yolk stuffed ravioli.
271
00:12:18,825 --> 00:12:21,001
- You've made the homemade
pasta brilliantly.
- Yeah, homemade pasta.
272
00:12:21,044 --> 00:12:23,220
So now I just need to
get my homemade ricotta
273
00:12:23,264 --> 00:12:25,919
and my stuffing done for
my mushroom ricotta filling.
274
00:12:26,006 --> 00:12:27,659
Once I get that done,
I'm in the clear.
275
00:12:27,703 --> 00:12:30,097
Good. You got a lot to do.
Confident you can do this?
276
00:12:30,140 --> 00:12:32,490
- Yes.
- Nice. Immunity tonight,
what would that mean for you?
277
00:12:32,534 --> 00:12:36,016
Oh, I'm taking it.
278
00:12:36,016 --> 00:12:38,583
That's the attitude we love,
you know that?
279
00:12:38,627 --> 00:12:39,759
- Chef, Chef.
- Keep it up, girl.
280
00:12:39,802 --> 00:12:41,673
- Welcome back, yes?
- Thank you.
281
00:12:41,673 --> 00:12:43,588
I was sent home on pasta.
282
00:12:43,632 --> 00:12:46,156
It sparked a fire in me,
283
00:12:46,243 --> 00:12:50,465
and I went home and practiced
making pasta so many times.
284
00:12:50,465 --> 00:12:52,032
And I just was determined
to make sure
285
00:12:52,032 --> 00:12:54,817
that if I ever ran
into any mistakes,
286
00:12:54,861 --> 00:12:56,950
how I need to fix it.
287
00:12:56,993 --> 00:12:59,039
Almost there.
288
00:12:59,082 --> 00:13:02,042
Not gonna forget my bourbon.
289
00:13:02,085 --> 00:13:05,480
The dish that sent me home
last time was raw filet mignon
with noodles.
290
00:13:05,523 --> 00:13:08,613
- It's raw.
- I'm so sorry.
291
00:13:08,657 --> 00:13:09,745
- Oh, Fred.
- All right.
292
00:13:09,832 --> 00:13:11,486
I'm elevating my dish this time
293
00:13:11,529 --> 00:13:13,705
by making a Taiwanese take
on beef stroganoff.
294
00:13:13,749 --> 00:13:15,925
I want to prove that I'm more
than just raw filet mignon,
295
00:13:15,969 --> 00:13:18,101
so this is definitely
my shot at redemption.
296
00:13:18,145 --> 00:13:20,408
Whoo!
297
00:13:20,408 --> 00:13:22,627
Whoo-hoo!
298
00:13:22,627 --> 00:13:24,412
Thank God it's baked.
299
00:13:24,455 --> 00:13:25,848
I'm gonna start working
on pasta.
300
00:13:25,848 --> 00:13:27,937
Last time I was on "MasterChef,"
301
00:13:27,937 --> 00:13:30,548
one of the highlights
was ironically my elimination.
302
00:13:30,592 --> 00:13:32,855
Gabriel, I am personally
303
00:13:32,855 --> 00:13:35,727
gonna send you
to culinary school.
304
00:13:35,727 --> 00:13:37,686
- Oh!
- That's amazing.
305
00:13:37,773 --> 00:13:39,688
Gabriel!
306
00:13:39,775 --> 00:13:42,865
Thank you, Lord.
307
00:13:42,952 --> 00:13:44,736
I feel like I have
a little bit of extra weight
on my shoulders,
308
00:13:44,780 --> 00:13:47,652
but I want to prove
that Chef Ramsay's investment
was worth it.
309
00:13:47,696 --> 00:13:49,959
Gabriel, cannelloni again.
310
00:13:49,959 --> 00:13:52,832
- How's your pasta going?
- A little bit sticky right now.
311
00:13:52,875 --> 00:13:54,485
I had to redo it because
I didn't get the quantity
of the eggs proper.
312
00:13:54,529 --> 00:13:56,226
What's the filling
of the cannelloni?
313
00:13:56,313 --> 00:13:58,315
The filling of the cannelloni's
gonna be a scratch made ricotta
314
00:13:58,359 --> 00:14:01,014
- and scratch made
spiced Italian sausage.
- Love that.
315
00:14:01,057 --> 00:14:04,191
- So I wanna do just a simple
tomato sauce with some--
- A tomato sauce.
316
00:14:04,191 --> 00:14:06,541
- A marinara, Pomodoro fresco--
- More of a marinara, yes.
317
00:14:06,584 --> 00:14:08,717
- Thank you very much.
- Thank you.
318
00:14:08,804 --> 00:14:11,763
Three, four...
319
00:14:11,807 --> 00:14:13,983
- Looking good.
- How you feeling?
320
00:14:14,027 --> 00:14:15,550
- Feeling great, Chef. Great.
- You up for this?
321
00:14:15,593 --> 00:14:17,726
- Yes, I'm ready, baby.
- Last time round, panna cotta,
322
00:14:17,769 --> 00:14:20,163
there was a little
bit too much raspberry.
How are you feeling tonight?
323
00:14:20,207 --> 00:14:22,774
- I'm feeling really good.
- Good. How are you gonna get
that panna cotta set?
324
00:14:22,818 --> 00:14:24,820
I'll whisk it, get it chilled,
325
00:14:24,907 --> 00:14:26,909
and then get it
in that blast chiller,
and then away we go.
326
00:14:26,953 --> 00:14:28,911
If it's not chilling
as quick as you want it,
327
00:14:28,955 --> 00:14:31,218
- split it into three bowls.
- Okay, okay.
328
00:14:31,218 --> 00:14:32,784
The quicker that chilled,
the better, yes?
329
00:14:32,784 --> 00:14:33,916
- Yes. Right now. Right now.
- Good man.
330
00:14:33,960 --> 00:14:35,439
Insurance policy.
Insurance policy.
331
00:14:35,483 --> 00:14:36,832
Always.
332
00:14:36,876 --> 00:14:39,835
There we go.
There we go.
333
00:14:39,922 --> 00:14:42,882
- Get it!
- How are you, young man?
334
00:14:42,925 --> 00:14:45,014
- Aarón Sanchez,
I'm thrilled to see you.
- How are you, Senor Tommy?
335
00:14:45,058 --> 00:14:47,016
I think you're gonna
like my burger.
336
00:14:47,060 --> 00:14:49,453
There's a little bit of chorizo
mixed in with my ground beef.
337
00:14:49,497 --> 00:14:51,586
I'm gonna ask you, Aarón,
have you seen that before?
338
00:14:51,629 --> 00:14:53,022
- No.
- No.
339
00:14:53,066 --> 00:14:54,806
I thought
it would enhance my burger.
340
00:14:54,850 --> 00:14:56,721
You seem confident.
We're interested to taste it.
341
00:14:56,765 --> 00:14:58,810
This is yours to win or to lose.
342
00:14:58,854 --> 00:15:00,421
- Yes, it is.
- Good luck.
343
00:15:01,988 --> 00:15:04,555
Nice and easy.
344
00:15:04,599 --> 00:15:05,948
- Right, young man.
- Hi, Chef.
345
00:15:05,992 --> 00:15:08,385
- Feeling confident?
- Yes, Chef.
346
00:15:08,429 --> 00:15:10,866
I think about that incredible
array of dishes last season.
347
00:15:10,953 --> 00:15:13,042
The dessert was
the weakest point there for me.
348
00:15:13,042 --> 00:15:15,958
- Yes, sir.
- Everything else
was on such a high.
349
00:15:16,045 --> 00:15:17,568
How are you gonna elevate this
and send that message
to the competition?
350
00:15:17,612 --> 00:15:19,614
I got chocolate cake
already in the oven,
351
00:15:19,614 --> 00:15:21,833
and then I'm gonna finish it
with chocolate buttercream,
352
00:15:21,833 --> 00:15:25,054
a raspberry sauce, and
a raspberry liqueur cake soak.
353
00:15:25,098 --> 00:15:28,275
I think it's gonna show
some new techniques
and some sophistication.
354
00:15:28,318 --> 00:15:30,973
Gotcha.
It's a tough one this year,
you know that, right?
355
00:15:31,060 --> 00:15:33,106
- It's a lot of competition.
- Hey, you're back to win
for a reason, right?
356
00:15:33,193 --> 00:15:35,978
- Yes, sir. Thank you.
- Okay. Good luck.
357
00:15:36,022 --> 00:15:38,198
Ooh, isn't that beautiful?
Yes, yes, yes, yes!
358
00:15:38,241 --> 00:15:42,158
- Perfect.
- This is definitely one
of the most exciting cooks
359
00:15:42,202 --> 00:15:44,073
we've ever seen so far,
"Back To Win."
360
00:15:44,117 --> 00:15:45,770
But, honestly,
the standard's up there.
361
00:15:45,814 --> 00:15:47,424
- Mm-hmm.
- Stephen's on a mission.
362
00:15:47,468 --> 00:15:49,644
He's doing a chocolate version
of that panna cotta.
363
00:15:49,644 --> 00:15:51,080
All right, come on, Gabe.
364
00:15:51,124 --> 00:15:53,039
Gabriel is coming back
with a vengeance.
365
00:15:53,082 --> 00:15:54,779
He's gonna make
his own cannelloni.
366
00:15:54,823 --> 00:15:57,652
He's gonna make his own ricotta
from scratch.
367
00:15:57,652 --> 00:15:59,001
It seems very straightforward
and very simple.
368
00:15:59,001 --> 00:16:01,525
- Yeah.
- There you go, bro.
369
00:16:01,525 --> 00:16:05,007
Gordon; Shanika is also
making homemade ricotta
for her egg yolk ravioli.
370
00:16:05,051 --> 00:16:07,314
- Wow.
- It's hard to get that
done in 60 minutes.
371
00:16:07,314 --> 00:16:10,317
This girl is traveling
at 1,000 miles an hour,
let me tell you.
372
00:16:10,360 --> 00:16:13,711
Emily, she's doing
a deconstructed version
373
00:16:13,798 --> 00:16:15,887
of the gâteau she went home on,
that Black Forest gâteau.
374
00:16:15,887 --> 00:16:17,628
It sounds amazing.
I just don't know if she'll
pull it off in time.
375
00:16:17,715 --> 00:16:20,066
Oh!
376
00:16:20,109 --> 00:16:22,677
- Tommy's making sliders.
- And get a load of this.
377
00:16:22,720 --> 00:16:25,245
He's putting chorizo
in the sliders as well.
378
00:16:25,288 --> 00:16:27,421
- He just mixed it
into the raw meat.
- Oh, my goodness me.
379
00:16:30,163 --> 00:16:33,296
We're down 30 minutes remaining.
Halfway, guys.
380
00:16:33,340 --> 00:16:35,603
Whoo, cake is done.
Thank you, God.
381
00:16:35,603 --> 00:16:37,692
Damn. Come on now.
382
00:16:37,692 --> 00:16:39,563
Not enough flour
in the dough. Damn.
383
00:16:39,563 --> 00:16:42,131
I made my pasta dough again,
and I did not realize
384
00:16:42,131 --> 00:16:44,133
how sticky it was until
it had rested.
385
00:16:44,177 --> 00:16:46,701
I cannot believe this.
I cannot believe this.
386
00:16:46,744 --> 00:16:49,138
And I'm trying to incorporate
flour as I can,
387
00:16:49,182 --> 00:16:51,706
but it is just fighting me
at every turn.
388
00:16:51,749 --> 00:16:56,276
- Aw, .
- Gabriel seems really upset
about something.
389
00:16:56,276 --> 00:16:58,060
But, look, he's just
out of culinary school.
390
00:16:58,104 --> 00:17:00,106
This dish
is not that complicated.
391
00:17:00,149 --> 00:17:02,412
I would surprised
if he's gonna screw this up.
392
00:17:02,499 --> 00:17:04,197
Come on, Gabe.
You can't go out on this,
brother.
393
00:17:04,240 --> 00:17:06,938
I'm feeling very frustrated
and irritated
394
00:17:06,982 --> 00:17:10,377
because I'm literally reliving
the exact same thing
395
00:17:10,377 --> 00:17:11,856
that got me eliminated
the first time around.
396
00:17:11,900 --> 00:17:13,728
Wow, I cannot believe this.
397
00:17:13,771 --> 00:17:15,295
So if I can't get this pasta
398
00:17:15,295 --> 00:17:17,906
to a point where
I can at least cook it,
399
00:17:17,949 --> 00:17:20,082
I'm out the door,
my apron's on my table,
I'm done.
400
00:17:20,126 --> 00:17:21,736
And I can't disappoint
Chef Ramsay.
401
00:17:21,779 --> 00:17:23,738
Shayne, I might be
going home, buddy.
402
00:17:23,781 --> 00:17:26,262
- You got it, okay?
- I'm screwed, Fred.
I'm gone, bro.
403
00:17:35,793 --> 00:17:38,883
Aw, .
404
00:17:38,927 --> 00:17:40,102
Gabriel seems really upset
about something.
405
00:17:40,146 --> 00:17:42,322
Damn. Come on now.
406
00:17:42,365 --> 00:17:43,758
Not enough flour
in the dough. Damn.
407
00:17:43,801 --> 00:17:45,107
My dough isn't where
it needs to be,
408
00:17:45,107 --> 00:17:46,804
but I was able
to get it to the point
409
00:17:46,891 --> 00:17:48,241
where I can roll it
through this machine.
410
00:17:48,328 --> 00:17:50,634
- I cannot believe this.
- I am just focusing
411
00:17:50,634 --> 00:17:53,246
on trying to get
the technical details right
412
00:17:53,333 --> 00:17:55,117
and just focusing on
making sure that my cannelloni
holds its form.
413
00:17:55,161 --> 00:17:58,033
There we go.
414
00:17:58,077 --> 00:18:00,209
So, guys, 20 cooks cooking.
415
00:18:00,253 --> 00:18:02,907
One of them is gonna be
eliminated today
right off the bat.
416
00:18:02,951 --> 00:18:05,432
- And one, the best, gets--
- Whoo.
417
00:18:05,432 --> 00:18:07,216
- The immunity pin,
which is huge, right?
- Yeah.
418
00:18:07,260 --> 00:18:09,044
You get immunity,
you can get a bird's eye view
419
00:18:09,088 --> 00:18:10,698
and size up your competition.
420
00:18:10,698 --> 00:18:13,048
Good point.
421
00:18:13,135 --> 00:18:15,442
- Come on, man.
- You got it, Michael.
422
00:18:15,485 --> 00:18:17,792
- Right, young lady,
back to win.
- Hey, Chef.
423
00:18:17,792 --> 00:18:20,011
- Cheese soufflé.
- Yeah, I'm gonna do better.
424
00:18:20,055 --> 00:18:23,232
- Cate's soufflé is...
- I felt that the egg whites
425
00:18:23,276 --> 00:18:26,801
could've been a little airy,
mix should be less liquid.
426
00:18:26,801 --> 00:18:28,803
- I'm blending
a few different cheeses.
- Right.
427
00:18:28,846 --> 00:18:31,806
And then to surprise you guys,
I'm doing a bone marrow base.
428
00:18:31,849 --> 00:18:34,243
- That's a bold move by the way.
Very smart.
- I believe so.
429
00:18:34,243 --> 00:18:36,680
Why that courageous?
Why not just play it safe?
430
00:18:36,680 --> 00:18:40,380
Just because I know
I need to really bring out
all the stops right now.
431
00:18:40,380 --> 00:18:43,252
I didn't come back here
to play it safe.
432
00:18:43,296 --> 00:18:46,037
Make these soufflés
a showstopper, okay?
433
00:18:46,081 --> 00:18:47,343
- Yes, Chef. Thank you.
- Good luck.
434
00:18:48,388 --> 00:18:50,172
Guys, 25 minutes to go.
435
00:18:50,216 --> 00:18:53,393
- Just under halfway.
- Hey, bro.
436
00:18:53,393 --> 00:18:54,872
I need to get a move on.
437
00:18:54,916 --> 00:18:57,310
- Willie.
- Yes, Chef?
438
00:18:57,397 --> 00:18:59,660
First of all,
I think back to that moment
when you left, right?
439
00:18:59,703 --> 00:19:03,054
Yes, Chef.
I went home because my dish
wasn't seasoned enough.
440
00:19:03,098 --> 00:19:08,408
Disgusting.
Willie, flavor profile
nowhere to be seen tonight.
441
00:19:08,451 --> 00:19:11,193
Are you serious about winning
this competition?
442
00:19:11,237 --> 00:19:12,673
Do you feel like it's unfinished
business now that you're here?
443
00:19:12,716 --> 00:19:14,414
Most definitely.
444
00:19:14,457 --> 00:19:15,806
I think I went home
a little too early,
445
00:19:15,893 --> 00:19:17,852
and so this time around,
446
00:19:17,852 --> 00:19:20,071
I'm making sure that
I'm bringing that flavor-packed
447
00:19:20,115 --> 00:19:24,337
Southern spices, and I'm doing
a play on Cajun dumplings.
448
00:19:24,380 --> 00:19:26,339
So I'm bringing everything
from the South,
449
00:19:26,426 --> 00:19:28,515
and then I'm gonna make
this hearty broth.
450
00:19:28,558 --> 00:19:30,517
And then the star is right here,
it's my pork.
451
00:19:30,517 --> 00:19:33,128
- And what's
the seasoning in there?
- Everything Cajun.
452
00:19:33,215 --> 00:19:35,043
- Just be smart with the salt.
- Yes, sir.
453
00:19:37,698 --> 00:19:39,700
Okay.
454
00:19:39,743 --> 00:19:41,571
- Senor Michael, how are you?
- Michael, what are you making?
455
00:19:41,658 --> 00:19:44,095
- Looks either like tortillas--
- That's right.
456
00:19:44,139 --> 00:19:46,881
But I'm going San Antonio style
with a San Antonio puffy taco.
457
00:19:46,881 --> 00:19:48,491
- Whoa!
- Yeah.
458
00:19:48,535 --> 00:19:49,927
The puffy taco, it's this idea
459
00:19:50,014 --> 00:19:52,060
- of a tortilla...
- Like a fajita.
460
00:19:52,103 --> 00:19:53,322
...actually puffing up
and giving you
461
00:19:53,322 --> 00:19:55,063
this beautiful textural
sort of variance
462
00:19:55,150 --> 00:19:57,413
from the traditional tortilla.
463
00:19:57,457 --> 00:19:59,763
If they don't puff,
you're screwed.
464
00:19:59,807 --> 00:20:03,114
That's true,
but I gotta believe in myself.
I just gotta go all in.
465
00:20:03,114 --> 00:20:04,899
I like the gumption.
I like the .
466
00:20:04,942 --> 00:20:06,074
- Go get it!
- Thank you so much.
467
00:20:08,250 --> 00:20:11,427
45 minutes gone.
15 minutes remaining.
468
00:20:11,471 --> 00:20:15,388
- Behind.
- All right, go-time.
469
00:20:15,475 --> 00:20:16,954
- Welcome back.
- What's up, Chef?
470
00:20:17,041 --> 00:20:18,434
- How are you feeling?
- I'm feeling great, man.
471
00:20:18,478 --> 00:20:20,958
Now, the exit dish
was that veal pasta, yes?
472
00:20:21,045 --> 00:20:24,092
- Yes, sir. Yes.
- Christian is hitting
an all-time low
473
00:20:24,135 --> 00:20:25,876
- for the MasterChef kitchen.
- What is he doing?
474
00:20:25,920 --> 00:20:27,922
This is the most disorganized
I've seen him.
475
00:20:27,965 --> 00:20:30,141
- He's in trouble. It's a mess.
- Wow.
476
00:20:30,185 --> 00:20:31,491
How are we gonna rectify that?
Where are we going?
477
00:20:31,534 --> 00:20:32,927
So, we going a little
veal marsala.
478
00:20:32,970 --> 00:20:34,624
Okay, smart.
479
00:20:34,711 --> 00:20:36,060
Veal marsala, Italian.
I love Italian food.
480
00:20:36,104 --> 00:20:37,497
What would immunity
mean to you tonight?
481
00:20:37,497 --> 00:20:39,847
It would mean a lot.
I'm here to win, man.
482
00:20:39,890 --> 00:20:41,805
Keep that attitude
onto that plate
483
00:20:41,805 --> 00:20:42,893
and bring those bold flavors.
Taste everything as well.
484
00:20:42,937 --> 00:20:44,112
Yes, Chef.
485
00:20:44,155 --> 00:20:46,332
- Good luck.
- Thank you, man.
486
00:20:46,375 --> 00:20:48,072
Ah, thank goodness.
They're perfect.
487
00:20:48,072 --> 00:20:50,379
- Samantha.
- Hello.
488
00:20:50,423 --> 00:20:52,425
- Sticky toffee again, again.
- Good to see you.
489
00:20:52,468 --> 00:20:54,165
Sticky toffee again, yes.
It doesn't end.
490
00:20:54,209 --> 00:20:55,950
- And your butter was burnt.
- Yep.
491
00:20:55,993 --> 00:20:58,735
- And the caramel set firm.
- Yeah.
492
00:20:58,779 --> 00:20:59,432
All right, take us through.
What do you got there?
493
00:20:59,475 --> 00:21:00,955
You reducing red wine?
494
00:21:00,998 --> 00:21:04,306
I'm doing a red wine
cherry caramel
495
00:21:04,350 --> 00:21:06,090
and I'm making cocoa nib brittle
496
00:21:06,134 --> 00:21:07,527
to bring back
that crunch component
497
00:21:07,570 --> 00:21:09,746
that you guys saw last time.
498
00:21:09,790 --> 00:21:10,530
- Good luck, Samantha.
- Smart move there, Samantha.
499
00:21:10,530 --> 00:21:12,401
Thank you.
500
00:21:12,445 --> 00:21:14,229
We're down now
to the last ten minutes.
501
00:21:14,273 --> 00:21:15,883
Let's go, guys.
502
00:21:15,926 --> 00:21:17,580
How you doing
over there, Bowen?
503
00:21:17,624 --> 00:21:19,974
I'm doing really good.
How about you?
504
00:21:20,017 --> 00:21:22,498
I'm doing good.
I've still got a lot
to get done.
505
00:21:22,542 --> 00:21:24,195
No raw chicken today.
506
00:21:24,239 --> 00:21:27,198
185! Let's get into it! Okay.
507
00:21:27,242 --> 00:21:29,200
- How are you looking, Cate?
- I be good, girl.
508
00:21:29,244 --> 00:21:32,203
- I like that stance, sis.
- Hey, it's my game face.
509
00:21:32,247 --> 00:21:35,206
So, Cate, she's doing
a sort of modern version
of that cheese soufflé.
510
00:21:35,206 --> 00:21:38,340
She's doing a bone marrow crust
at the bottom.
511
00:21:38,384 --> 00:21:40,560
If you're thinking
about bone marrow at
the bottom of a soufflé,
512
00:21:40,560 --> 00:21:42,823
it's like a puddle of warm oil.
513
00:21:42,866 --> 00:21:45,652
I just hope that fat doesn't
weigh that soufflé down.
514
00:21:45,695 --> 00:21:47,567
If she pulls it off,
it could be a showstopper.
515
00:21:47,567 --> 00:21:50,526
We're down to
the last five minutes.
516
00:21:52,136 --> 00:21:55,357
Oh, my God. Five minutes?
517
00:21:55,401 --> 00:21:58,229
Big Willie is doing
a Cajun dumpling
518
00:21:58,229 --> 00:22:01,232
with a really nice pork filling
and this spicy broth.
519
00:22:01,232 --> 00:22:04,192
- I mean, just so fragrant.
- Uneven pasta.
520
00:22:04,235 --> 00:22:06,020
Christian's doing
a veal marsala.
521
00:22:06,063 --> 00:22:08,414
Marsala's tricky
because you have to
522
00:22:08,457 --> 00:22:09,589
burn out the liquor
and it's very sweet,
523
00:22:09,589 --> 00:22:11,678
so you have to
use it judiciously.
524
00:22:11,678 --> 00:22:13,244
It's not the best
looking pasta, but guess what.
525
00:22:13,288 --> 00:22:15,377
We gonna make it work.
526
00:22:15,421 --> 00:22:17,423
Yes! Heck, yeah!
527
00:22:18,902 --> 00:22:20,513
Aw, man.
528
00:22:20,556 --> 00:22:22,253
I went to go check
my panna cotta,
529
00:22:22,297 --> 00:22:24,430
and I realize it didn't set.
530
00:22:24,517 --> 00:22:26,519
Didn't use the proper amount
of gelatin.
531
00:22:26,606 --> 00:22:30,566
And so that's why my panna cotta
looks like chocolate milk.
532
00:22:32,394 --> 00:22:34,527
Damn.
533
00:22:34,614 --> 00:22:35,397
There's not enough time for me
to right the wrong.
534
00:22:35,397 --> 00:22:36,442
I'm just hoping maybe
535
00:22:36,529 --> 00:22:38,269
there's something out there
536
00:22:38,313 --> 00:22:41,360
that is just
a little bit worse than mine.
537
00:22:41,403 --> 00:22:43,013
I screwed the pooch on this one.
538
00:22:45,407 --> 00:22:47,409
60 seconds to go.
Let's go!
539
00:22:47,453 --> 00:22:50,717
Last minute, guys! Remember,
three identical plates.
540
00:22:50,760 --> 00:22:52,414
- Plating takes
longer than you think.
- Come on, Fred.
541
00:22:52,414 --> 00:22:56,244
- Whew! Oh, my God.
- Yeah.
542
00:22:56,287 --> 00:22:57,898
Let's go, Shanika. Come on!
543
00:22:57,941 --> 00:22:59,203
Heard, Chef.
544
00:22:59,247 --> 00:23:00,553
30 seconds to go.
545
00:23:00,596 --> 00:23:03,512
- Come on.
- My hand is shaking.
546
00:23:03,512 --> 00:23:05,427
- Aww.
- Come on, Brandi.
Come on, Brandi.
547
00:23:05,427 --> 00:23:08,517
Hey! Redemption!
548
00:23:08,561 --> 00:23:10,301
- Soufflés are out.
Soufflés are out.
- Yes, perfect.
549
00:23:10,301 --> 00:23:12,216
Cate, gently we lift them out.
550
00:23:12,216 --> 00:23:15,002
Ten, nine, eight,
551
00:23:15,002 --> 00:23:18,614
seven, six, five...
552
00:23:18,658 --> 00:23:22,357
- Ay-yi-yi.
- ...four, three, two, one.
553
00:23:22,444 --> 00:23:24,359
And stop! Hands in the air!
554
00:23:24,403 --> 00:23:26,405
- Well done!
- Aah!
555
00:23:26,448 --> 00:23:28,755
- Wow.
- Oh, my God.
556
00:23:28,755 --> 00:23:30,974
I'm not exactly happy
with the thinness of the pasta,
557
00:23:30,974 --> 00:23:33,760
but as far as the flavors inside
and out, I'm proud of it.
558
00:23:33,803 --> 00:23:35,762
I'm just not exactly proud
of my performance.
559
00:23:35,805 --> 00:23:39,635
- Is this chocolate milk?
- No, it's panna cotta.
560
00:23:39,635 --> 00:23:42,464
- What did you do to set it?
- I didn't use obviously
enough gelatin, I guess.
561
00:23:42,508 --> 00:23:44,553
- Are you okay?
- No.
562
00:23:44,597 --> 00:23:46,686
They haven't set.
There's nothing I can do.
563
00:23:59,655 --> 00:24:01,483
Well done.
564
00:24:01,527 --> 00:24:04,051
It's amazing how quick
60 minutes passes, right?
565
00:24:04,094 --> 00:24:06,140
Yes, Chef.
566
00:24:06,183 --> 00:24:09,099
Tonight you each had to cook us
a beautiful dish
567
00:24:09,143 --> 00:24:13,190
that was inspired by the dish
that sent you home.
568
00:24:13,277 --> 00:24:15,715
Let's hope you've all learned
from your mistakes.
569
00:24:15,715 --> 00:24:17,368
Right now,
we're gonna come along
570
00:24:17,412 --> 00:24:20,284
and take a much closer look
at your dishes.
571
00:24:24,071 --> 00:24:27,030
Cate, soufflé, high jeopardy,
especially on a night
like tonight.
572
00:24:27,074 --> 00:24:31,208
I was thinking
how could I impart some
flavor and texture?
573
00:24:31,295 --> 00:24:32,514
And I thought bone marrow
was the answer.
574
00:24:32,558 --> 00:24:33,733
Nice.
575
00:24:33,733 --> 00:24:34,864
- Thank you.
- Very good.
576
00:24:37,388 --> 00:24:40,827
Shayne, you really nailed
the caramelization
on those chops.
577
00:24:40,870 --> 00:24:42,829
Is that something
you've been working on?
578
00:24:42,829 --> 00:24:44,395
Yes, Chef, I've been working
on this dish at home
579
00:24:44,395 --> 00:24:45,527
and improvising
and changing it up.
580
00:24:45,527 --> 00:24:46,702
As the judges walk around
581
00:24:46,746 --> 00:24:49,096
critiquing everyone's plate,
582
00:24:49,139 --> 00:24:51,751
it's worse than I remember.
583
00:24:51,794 --> 00:24:53,753
Bowen, when was the last time
you saw a surf and turf
584
00:24:53,753 --> 00:24:56,103
- with cucumber on it?
- Never.
585
00:24:56,146 --> 00:24:57,365
Thank you, Bowen.
586
00:24:59,585 --> 00:25:03,545
Okay, Samantha, sticky toffee,
but why so thin?
587
00:25:03,589 --> 00:25:07,070
Yeah, I wanted to make sure
that the cake cooked
in the right amount of time.
588
00:25:07,070 --> 00:25:09,333
You kind of forget
what it feels like,
589
00:25:09,377 --> 00:25:11,684
but it's terrifying.
590
00:25:11,727 --> 00:25:13,555
Stephen,
how are you feeling?
591
00:25:13,555 --> 00:25:15,862
- Not good.
- What are they?
592
00:25:15,905 --> 00:25:17,907
It was panna cotta,
but they haven't set.
593
00:25:22,129 --> 00:25:24,871
The judges are holding
everyone to a higher bar.
594
00:25:24,871 --> 00:25:27,830
- Nobody's safe at this point.
- What are the flavors?
595
00:25:27,874 --> 00:25:30,659
Heavy on the chocolate.
We did a cherry vanilla
fluid gel.
596
00:25:30,703 --> 00:25:33,532
- Did you see his plating?
- I did.
597
00:25:33,575 --> 00:25:36,665
It's similar.
598
00:25:36,665 --> 00:25:38,885
To go home on your first cook,
599
00:25:38,928 --> 00:25:41,452
it'll be tragic for anybody
in this kitchen tonight.
600
00:25:41,452 --> 00:25:43,890
- Shanika.
- Hey, Chefs and Joe.
601
00:25:43,890 --> 00:25:46,153
You chose to go
the very challenging route
602
00:25:46,196 --> 00:25:47,589
of the famous egg yolk ravioli.
603
00:25:47,633 --> 00:25:48,808
Is there ricotta inside as well?
604
00:25:48,851 --> 00:25:49,852
Yes, homemade ricotta.
605
00:25:55,684 --> 00:25:56,555
What's the brush on top
of the dumplings?
What did you put on there?
606
00:25:56,598 --> 00:25:59,470
That's a gold dust.
607
00:25:59,470 --> 00:26:01,168
Smart choice of plate.
- Yeah, the plate's nice.
608
00:26:01,211 --> 00:26:02,212
Thank you.
609
00:26:05,738 --> 00:26:09,132
All right, Michael.
Aarón, does that look like
what it's supposed to look like?
610
00:26:09,132 --> 00:26:11,439
It does. The idea is that
they're cooked through
and they're not too greasy.
611
00:26:11,526 --> 00:26:13,180
Not greasy, right?
612
00:26:14,442 --> 00:26:16,575
Brandi, what's the, uh...
613
00:26:16,618 --> 00:26:18,359
This is a bourbon caramel sauce.
614
00:26:18,402 --> 00:26:19,839
Mm-hmm.
615
00:26:21,405 --> 00:26:24,452
Yeah, very pleasing. Good job.
616
00:26:24,495 --> 00:26:25,845
- It's light.
- Yeah, it came out nice.
617
00:26:25,845 --> 00:26:28,630
- Beautiful. Yeah.
- Thank you. Thank you.
618
00:26:28,674 --> 00:26:30,850
How did you cook those shrimp?
619
00:26:30,850 --> 00:26:33,243
I just seared them
on the flattop.
620
00:26:33,287 --> 00:26:35,202
I don't see where
you could have seared it.
621
00:26:36,638 --> 00:26:39,554
They are being tough.
622
00:26:39,641 --> 00:26:40,642
Is this the example
of what's in these?
623
00:26:40,686 --> 00:26:42,339
It's the same pasta dough, yes.
624
00:26:42,383 --> 00:26:44,298
Thanks.
625
00:26:44,341 --> 00:26:47,170
- Tommy, Tommy, Tommy.
626
00:26:47,170 --> 00:26:48,694
- What happened with that?
- What are the fried eggs for?
627
00:26:48,737 --> 00:26:50,870
That was an ornament
to go on the top of the...
628
00:26:50,913 --> 00:26:52,872
- A what?
- ...but I didn't
get it on there.
629
00:26:52,915 --> 00:26:55,048
- An ornament?
- The ? An ornament?
630
00:26:56,832 --> 00:26:58,573
- Yeah.
- Seriously?
631
00:26:58,617 --> 00:27:03,143
- I'm sorry.
- Yep.
632
00:27:03,186 --> 00:27:06,581
Alejandro, where's the other
half of the fish?
You threw it out?
633
00:27:06,668 --> 00:27:08,278
- I used the upper parts.
- And you just threw out
the bottom part?
634
00:27:08,322 --> 00:27:10,585
Because it would be
just too much. Yeah.
635
00:27:10,672 --> 00:27:11,978
But there's half
a fish missing,
636
00:27:12,021 --> 00:27:13,719
and it's a shame,
because it tastes good.
637
00:27:16,809 --> 00:27:20,682
Now let's taste
the top three exceptional
dishes of the night.
638
00:27:20,682 --> 00:27:22,510
The first dish
we'd like to taste
639
00:27:22,553 --> 00:27:25,513
comes from a loveable young man
640
00:27:25,600 --> 00:27:28,385
who did a textbook execution
641
00:27:28,429 --> 00:27:30,387
of an Asian dish.
642
00:27:30,474 --> 00:27:31,258
Please come forward...
643
00:27:34,000 --> 00:27:38,004
- Willie.
- The fact that Chef Ramsay
644
00:27:38,047 --> 00:27:40,180
called my name as one
of the top three dishes,
645
00:27:40,223 --> 00:27:41,921
I am excited.
646
00:27:41,964 --> 00:27:44,924
I'm Big Willie.
I'm known for all the flavors.
647
00:27:44,967 --> 00:27:48,841
So this time around,
I made sure I put all those
flavors in this dish.
648
00:27:48,928 --> 00:27:51,321
Right, Big Willie,
describe the dish please.
649
00:27:51,365 --> 00:27:53,628
We have a Cajun dumpling
650
00:27:53,672 --> 00:27:56,022
with a hearty vegetable broth.
651
00:27:56,065 --> 00:27:59,025
We have celery, carrots,
thyme, oregano,
652
00:27:59,068 --> 00:28:01,375
with slices of chilies
inside of the broth.
653
00:28:01,418 --> 00:28:03,594
I just love the idea
of that confidence
654
00:28:03,638 --> 00:28:06,380
to do an Asian
Cajun influenced dumpling.
655
00:28:06,380 --> 00:28:08,512
All three dishes,
visually, it looks beautiful.
656
00:28:08,556 --> 00:28:10,036
I'm dying to get in there.
657
00:28:19,654 --> 00:28:24,615
Seven seasons ago, I said
your dumplings were disgusting.
658
00:28:24,659 --> 00:28:25,704
You've come a long way,
my friend.
659
00:28:25,747 --> 00:28:27,836
They are delicious.
660
00:28:27,880 --> 00:28:30,839
Love that broth.
Yeah, really hearty.
Very spicy.
661
00:28:30,883 --> 00:28:32,711
Chilies at every turn
left and right,
662
00:28:32,754 --> 00:28:34,843
so absolutely delicious.
663
00:28:34,887 --> 00:28:36,976
This dish is flavorful.
I really enjoyed it.
664
00:28:36,976 --> 00:28:39,108
- Good job, Willie.
- Thank you.
665
00:28:39,195 --> 00:28:41,850
That is redemption in a bowl
beyond belief.
666
00:28:41,850 --> 00:28:43,809
- Thank you, Big Willie.
- Thank you.
667
00:28:43,896 --> 00:28:45,767
- Great job, Willie.
668
00:28:45,767 --> 00:28:46,768
Good job, Willie.
669
00:28:49,118 --> 00:28:51,381
All right, everyone,
the second dish that
we would like to taste
670
00:28:51,425 --> 00:28:54,558
is from a cook whose dessert
671
00:28:54,602 --> 00:28:57,779
was much more refined.
672
00:28:57,823 --> 00:28:59,781
Please come forward...
673
00:29:01,000 --> 00:29:03,654
Emily.
674
00:29:03,654 --> 00:29:06,875
I lost the Black Forest
cake challenge in
season nine to Shanika.
675
00:29:06,919 --> 00:29:10,226
This time I kind of
elevated my cake beyond
what it was before.
676
00:29:10,270 --> 00:29:13,403
So I'm hopeful that the judges
see what I see in it.
677
00:29:13,447 --> 00:29:15,841
Miss Emily, can you please
describe what you have here?
678
00:29:15,884 --> 00:29:19,670
This is a deconstructed
Black Forest gâteau.
679
00:29:19,714 --> 00:29:23,457
We have a cherry vanilla
kirsch fluid gel,
680
00:29:23,500 --> 00:29:25,894
chocolate bark, and then
a Chantilly whipped cream.
681
00:29:25,894 --> 00:29:28,418
The last time you were here,
your cake actually
682
00:29:28,462 --> 00:29:31,900
deconstructed itself
in the blast chiller.
683
00:29:31,900 --> 00:29:33,336
Let's get in there,
shall we?
684
00:29:38,646 --> 00:29:40,909
Emily, it's delicious.
685
00:29:40,953 --> 00:29:43,956
The actual cherry glaze,
beautiful. I love it.
686
00:29:44,043 --> 00:29:45,696
It looks good.
You're meticulous.
687
00:29:45,740 --> 00:29:47,394
I think that's the nice thing
about the way you work,
688
00:29:47,437 --> 00:29:49,004
and it shows in your plating.
Really good job.
689
00:29:49,048 --> 00:29:50,484
Yeah, I'm just blown away.
690
00:29:50,527 --> 00:29:52,007
There's texture
all over the place.
691
00:29:52,051 --> 00:29:53,835
When desserts have texture,
692
00:29:53,879 --> 00:29:54,967
I think that's what
truly makes it memorable.
693
00:29:55,010 --> 00:29:56,403
Thank you.
694
00:29:56,446 --> 00:29:58,013
Good job. Thanks, Emily.
695
00:30:01,190 --> 00:30:03,714
Okay, the final dish
that we would like to taste
696
00:30:03,714 --> 00:30:07,893
is from a cook who impressed us
with her newfound skills
697
00:30:07,980 --> 00:30:10,678
and her interpretation
698
00:30:10,765 --> 00:30:13,855
of a classic Italian dish.
699
00:30:13,899 --> 00:30:16,945
- Shanika.
- Go, Shanika!
700
00:30:16,989 --> 00:30:19,861
For the judges to say mine
is one of the top three,
701
00:30:19,905 --> 00:30:21,994
I'm humbled, I'm thankful,
702
00:30:22,037 --> 00:30:25,084
and I really tried
to prove to the judges
703
00:30:25,084 --> 00:30:26,955
that I deserve to be here.
704
00:30:26,999 --> 00:30:29,915
So I'm hoping that
they can see my growth
705
00:30:30,002 --> 00:30:31,917
and my passion
for what I'm doing.
706
00:30:31,960 --> 00:30:34,571
Okay, Shanika,
what sent you home originally?
707
00:30:34,615 --> 00:30:36,791
Pasta. It was too dry.
708
00:30:36,878 --> 00:30:38,967
Tell us what his dish is.
709
00:30:39,011 --> 00:30:41,752
Tonight, I made you guys
an egg yolk ravioli
710
00:30:41,796 --> 00:30:46,975
with a mushroom ricotta filling
and a brown butter sauce.
711
00:30:46,975 --> 00:30:48,107
Shanika, this dish
is oozing confidence.
712
00:30:48,107 --> 00:30:50,761
The pasta's
beautifully transparent.
713
00:30:50,761 --> 00:30:52,589
- You made ricotta
as well tonight?
- Yes, Chef.
714
00:30:52,676 --> 00:30:54,504
So there's a lot going on.
715
00:30:54,548 --> 00:30:57,116
- I'm amazed you got it
done in 60 minutes.
- Thank you, Chef.
716
00:30:57,159 --> 00:30:59,770
Obviously, the essence
of this is that the yolk
is supposed to run, right?
717
00:30:59,814 --> 00:31:01,816
- Yes, Joe.
- I'll do the honors,
718
00:31:01,860 --> 00:31:03,513
and we'll cut it right in half.
719
00:31:03,557 --> 00:31:04,906
And then like this,
which is what you want.
720
00:31:04,950 --> 00:31:06,908
This looks perfect.
721
00:31:14,960 --> 00:31:17,266
Wow, Shanika,
what a vast improvement.
722
00:31:17,353 --> 00:31:20,139
That's delicious.
I think you're a great pupil.
723
00:31:20,182 --> 00:31:22,576
I think you listen, you absorb,
you go home, and you practice.
724
00:31:22,576 --> 00:31:24,578
- Beautifully done. Textbook.
- Thank you, Chef.
725
00:31:24,621 --> 00:31:26,797
You know, Shanika,
I think in the early days,
726
00:31:26,841 --> 00:31:30,889
maybe you had to hide
behind a little bit
of hysteria and anger.
727
00:31:30,932 --> 00:31:33,804
And now you're just cooking
confident, you're letting
your dish speak for you,
728
00:31:33,848 --> 00:31:36,242
- and that's a beautiful thing.
- Thank you, Joe.
729
00:31:36,242 --> 00:31:38,244
Compliments on it all, Shanika.
Thank you.
730
00:31:38,287 --> 00:31:41,247
- Thank you, Shanika.
- Congrats, Shanika.
731
00:31:41,290 --> 00:31:43,684
Nowhere to hide.
You gotta be on all cylinders
if you want to win.
732
00:31:43,727 --> 00:31:45,947
They making me cry.
733
00:31:45,991 --> 00:31:49,037
I hate to cry.
734
00:31:49,081 --> 00:31:51,561
Right, you three,
please give us a moment.
Thank you.
735
00:31:51,605 --> 00:31:53,824
- It's a tough one, this one.
- Yeah.
736
00:31:53,824 --> 00:31:56,175
There's three cracking dishes
by the way, eh?
737
00:32:00,048 --> 00:32:03,834
Big Willie's was incredible,
but also Shanika had that magic.
738
00:32:03,878 --> 00:32:05,619
All the different techniques
she demonstrated...
739
00:32:05,662 --> 00:32:06,968
Emily's was flawless. I mean--
740
00:32:06,968 --> 00:32:09,101
- Yeah.
- Very difficult.
741
00:32:09,188 --> 00:32:12,539
- Oh, my goodness.
- Are we-- we're in agreement?
742
00:32:12,582 --> 00:32:14,193
Yeah.
743
00:32:14,193 --> 00:32:16,630
Willie, Emily, and Shanika,
744
00:32:16,673 --> 00:32:18,110
the good news is
that all three of you
745
00:32:18,197 --> 00:32:19,198
are safe from
elimination this evening,
746
00:32:19,198 --> 00:32:20,634
so congratulations.
747
00:32:20,634 --> 00:32:22,853
There is one dish however
748
00:32:22,897 --> 00:32:25,769
that confirms their ambition
749
00:32:25,769 --> 00:32:27,641
coming back to win.
750
00:32:27,684 --> 00:32:31,123
This person will win immunity
751
00:32:31,210 --> 00:32:33,560
from the elimination
in the next challenge.
752
00:32:33,603 --> 00:32:35,301
Oh, my God.
753
00:32:35,344 --> 00:32:37,912
The first
immunity pin goes to...
754
00:32:54,929 --> 00:32:57,497
The first
immunity pin goes to...
755
00:33:02,589 --> 00:33:04,199
Emily.
756
00:33:06,114 --> 00:33:09,378
Congrats, Emily!
Congratulations.
757
00:33:11,337 --> 00:33:14,122
To get the positive feedback
and win the immunity pin
758
00:33:14,166 --> 00:33:15,906
proves to me that
I do deserve to be here.
759
00:33:15,906 --> 00:33:17,430
- Congratulations.
- Wow.
760
00:33:17,517 --> 00:33:19,649
I got the pin!
761
00:33:22,870 --> 00:33:25,133
- Congrats.
- You three, congratulations,
once again.
762
00:33:25,177 --> 00:33:28,354
Please make your way up
to the balcony. Well done.
763
00:33:28,397 --> 00:33:31,400
Seeing Emily win,
I'm actually happy for her.
764
00:33:31,487 --> 00:33:33,968
She presented a great dish.
I'm not hating on her.
765
00:33:34,055 --> 00:33:36,188
She deserves this pin tonight.
766
00:33:36,231 --> 00:33:38,581
Right, that was the good news,
767
00:33:38,581 --> 00:33:41,106
but sadly one of you will be
leaving the competition.
768
00:33:41,149 --> 00:33:44,587
There were three dishes
that stood out
for all the wrong reasons.
769
00:33:44,587 --> 00:33:48,417
The first dish we'd like
to take a much deeper look at
770
00:33:48,504 --> 00:33:52,726
is from someone that was
a little flustered
by technical errors.
771
00:33:52,726 --> 00:33:58,253
Please make your way down,
Gabriel.
772
00:33:58,297 --> 00:34:00,864
I am not excited
to be in the bottom three
on the first challenge.
773
00:34:00,908 --> 00:34:02,388
This dish
has put me here before,
774
00:34:02,388 --> 00:34:04,738
and I have
that extra added pressure
775
00:34:04,781 --> 00:34:07,958
that Chef Ramsay
actually invested in my career.
776
00:34:08,002 --> 00:34:12,006
Okay, young man,
you left the competition
first time around because of...
777
00:34:12,050 --> 00:34:15,662
I completely botched the dish.
The filling and the pasta
were all completely wrong.
778
00:34:15,705 --> 00:34:17,446
Tell us what the dish is,
please.
779
00:34:17,533 --> 00:34:20,188
So I was just going
for a simple cannelloni
780
00:34:20,232 --> 00:34:22,408
stuffed with some
Italian sausage, ricotta,
781
00:34:22,451 --> 00:34:25,150
a marinara sauce,
and some mozzarella on top.
782
00:34:25,237 --> 00:34:27,282
I mean, visually,
the dish looks simple.
783
00:34:27,326 --> 00:34:30,111
At this point,
I would expect more finesse.
784
00:34:31,808 --> 00:34:33,114
Shall we?
785
00:34:41,253 --> 00:34:44,778
Oh, dear.
Pasta's way too thick.
786
00:34:44,821 --> 00:34:48,216
The inside is just
not very good at all.
787
00:34:48,260 --> 00:34:50,175
What happened with that pasta?
Was it too wet?
788
00:34:50,218 --> 00:34:53,569
It was too wet, Chef.
It just kind of got
stickier on me,
789
00:34:53,613 --> 00:34:56,006
and I was fighting that
pasta dough for ten minutes.
790
00:34:56,050 --> 00:34:59,271
I think this is a perfect case
of you investing your time
poorly, right?
791
00:34:59,358 --> 00:35:02,012
And it just looks
sort of rudimentary.
792
00:35:02,056 --> 00:35:05,451
It looks like something
you'd get at that restaurant
that gives you free bread.
793
00:35:05,494 --> 00:35:07,235
- I understand, Chef.
- Here's the thing
about this.
794
00:35:07,279 --> 00:35:09,803
There's nothing simple about
season 12's MasterChef winner,
795
00:35:09,846 --> 00:35:13,763
and so I would not play simple,
especially with the talent
796
00:35:13,807 --> 00:35:16,201
that's standing behind you
right now.
797
00:35:16,288 --> 00:35:18,203
Yeah, Gabriel,
after all the investments
798
00:35:18,246 --> 00:35:20,727
that have been made with you,
that's disappointing.
799
00:35:20,770 --> 00:35:22,381
- Thank you, Gabriel.
- Understood.
800
00:35:22,424 --> 00:35:24,948
- Damn.
- Oh, my God.
801
00:35:24,948 --> 00:35:27,168
Yeah, it's underwhelming.
802
00:35:27,212 --> 00:35:28,822
All right, the second dish
803
00:35:28,865 --> 00:35:30,215
that we would like to taste
804
00:35:30,302 --> 00:35:32,304
is from someone
that went extremely far
805
00:35:32,347 --> 00:35:34,044
last time
they were in this kitchen.
806
00:35:34,088 --> 00:35:35,481
Please come forward...
807
00:35:37,744 --> 00:35:40,225
Stephen.
808
00:35:40,268 --> 00:35:43,837
It's really tough
being in the bottom three.
809
00:35:43,880 --> 00:35:46,405
On season six, I was never
in the bottom three.
810
00:35:46,448 --> 00:35:50,104
So it would be a tragedy
811
00:35:50,191 --> 00:35:52,280
to be the first one going home.
812
00:35:52,324 --> 00:35:54,413
All right, Stephen,
can you please describe
what you have here?
813
00:35:54,413 --> 00:35:56,850
I made a cacao panna cotta.
814
00:35:56,893 --> 00:35:58,765
I have blackberry and gin sauce
815
00:35:58,808 --> 00:36:00,854
and spicy hazelnuts.
816
00:36:00,854 --> 00:36:04,379
Visually,
the consistency's off, right?
817
00:36:04,423 --> 00:36:07,165
We'll see if there's
something that's redeeming
enough to overlook the obvious.
818
00:36:20,439 --> 00:36:22,223
Here's the really strange thing
819
00:36:22,267 --> 00:36:25,835
about the taste
of this panna cotta.
820
00:36:25,879 --> 00:36:28,838
The actual flavor,
the chocolate,
is rich and delicious.
821
00:36:28,882 --> 00:36:34,104
But I can't taste an ounce
of gelatin in there.
822
00:36:34,148 --> 00:36:37,238
It doesn't taste
of any setting agent
in there whatsoever.
823
00:36:37,282 --> 00:36:39,284
- It's just liquid.
- Yeah.
824
00:36:39,327 --> 00:36:40,894
Stephen, I'm gonna give it
to you straight.
825
00:36:40,937 --> 00:36:45,028
- This is chocolate milk.
826
00:36:45,072 --> 00:36:47,814
This is terrible.
It's all wrong. It's inedible.
827
00:36:51,557 --> 00:36:52,514
Thank you, Stephen.
You can step back.
828
00:36:55,865 --> 00:36:57,040
It's okay.
829
00:36:57,084 --> 00:36:58,390
It tastes like chocolate milk.
830
00:36:58,433 --> 00:36:59,478
Not even good chocolate milk
at that.
831
00:36:59,521 --> 00:37:02,176
Yeah.
832
00:37:02,263 --> 00:37:04,134
Okay, the final dish
that we would like to taste
833
00:37:04,178 --> 00:37:08,138
is from a cook
who really concerned us
with both their flavors
834
00:37:08,182 --> 00:37:10,053
and their plating,
quite frankly.
835
00:37:10,097 --> 00:37:13,361
Please come forward, Tommy.
836
00:37:13,405 --> 00:37:16,930
Making three identical plates
was a nightmare,
837
00:37:16,973 --> 00:37:19,889
but I know one thing,
the flavors are on point.
838
00:37:19,933 --> 00:37:22,283
So I'm hoping it is enough
839
00:37:22,327 --> 00:37:24,416
to keep me
in the MasterChef kitchen.
840
00:37:24,459 --> 00:37:26,287
Okay, Tommy,
what did you make for us?
841
00:37:26,331 --> 00:37:29,116
I made beef and chorizo burgers
842
00:37:29,203 --> 00:37:31,423
with a fried green tomato
843
00:37:31,466 --> 00:37:34,904
and an avocado truffle mayo.
844
00:37:34,948 --> 00:37:38,517
Tommy, they look a mess.
And I'm missing my buns.
845
00:37:38,560 --> 00:37:41,084
- Where did they go to,
by the way?
- They're on my station.
846
00:37:41,084 --> 00:37:43,783
Damn. Bloody hell.
847
00:37:56,404 --> 00:37:59,364
Tommy, they look a mess.
And I'm missing my buns.
848
00:37:59,407 --> 00:38:01,931
- Where did they go to,
by the way?
- They're on my station.
849
00:38:02,018 --> 00:38:04,673
Damn. Bloody hell.
850
00:38:07,459 --> 00:38:10,592
Tommy, obviously
there's some incompletion here.
851
00:38:10,636 --> 00:38:12,855
Some of them are missing bacon.
Obviously, some of them
are missing bread.
852
00:38:12,855 --> 00:38:17,338
I think your ambition
outpaced your ability.
What happened?
853
00:38:17,382 --> 00:38:20,559
I was very confused
and chaotic at my station.
854
00:38:20,602 --> 00:38:22,169
Is this a fried tomato?
855
00:38:22,256 --> 00:38:23,866
Fried green tomato.
856
00:38:29,872 --> 00:38:33,267
Tommy, when you described
the dish, it had potential
857
00:38:33,354 --> 00:38:34,529
because it sounded
actually really appetizing.
858
00:38:34,573 --> 00:38:36,270
I love the idea
of the fried green tomato.
859
00:38:36,357 --> 00:38:37,706
It does taste quite good,
860
00:38:37,793 --> 00:38:40,143
and I actually like
the avocado and truffle.
861
00:38:40,187 --> 00:38:42,581
But we love your
flamboyant side to cooking,
862
00:38:42,581 --> 00:38:44,234
and it's quite
a refreshing take on it,
863
00:38:44,234 --> 00:38:46,280
but you gotta deliver the goods.
864
00:38:46,367 --> 00:38:49,239
For me, Tommy,
I think it was a miscue
to put chorizo in this
865
00:38:49,283 --> 00:38:50,371
because then
you put yourself in a corner
866
00:38:50,415 --> 00:38:52,199
where you have
to cook it through.
867
00:38:52,242 --> 00:38:54,027
You can't cook it medium rare.
868
00:38:54,070 --> 00:38:56,072
You can't tell what's chorizo
and what's beef at this point.
869
00:38:56,159 --> 00:38:58,031
I'm grasping for things
to really hold onto.
870
00:38:58,074 --> 00:39:01,034
- Thank you, Chef.
- Thank you, Thomas.
871
00:39:01,077 --> 00:39:05,430
- Head up, Tommy.
- Wouldn't you do
a burger medium rare
872
00:39:05,473 --> 00:39:08,607
- and then do some chorizo
crumble or something...
- Yeah, you could do that.
873
00:39:08,650 --> 00:39:10,522
- ...so you have the best
of both worlds, right?
- Absolutely.
874
00:39:10,609 --> 00:39:13,176
- So, a mistake to put it
in the ground beef.
- I agree.
875
00:39:13,220 --> 00:39:16,876
Tommy, Gabriel, and Stephen,
please give us a moment.
876
00:39:16,919 --> 00:39:17,790
Thank you.
877
00:39:20,619 --> 00:39:22,621
I mean, all three of them
know how to cook.
878
00:39:22,621 --> 00:39:24,623
- Yeah, that's the thing.
- All three.
879
00:39:24,623 --> 00:39:27,408
Like, what happened, dude?
880
00:39:27,452 --> 00:39:29,715
Very tough.
So, Gabriel's pasta,
881
00:39:29,715 --> 00:39:31,847
of all the things to do tonight,
you don't play it simple.
882
00:39:31,891 --> 00:39:34,502
I just expect much more.
I think he really
made a mistake.
883
00:39:34,502 --> 00:39:37,636
Between the sliders
and the panna cotta, you have
two unfinished dishes.
884
00:39:37,679 --> 00:39:39,768
- That's right. Yeah.
- The panna cotta,
885
00:39:39,855 --> 00:39:40,639
he didn't add gelatin,
as far as I'm concerned.
886
00:39:40,639 --> 00:39:42,336
No, I think he forgot.
887
00:39:42,380 --> 00:39:44,120
I don't taste it.
I don't see it.
888
00:39:44,207 --> 00:39:46,949
I can't taste anything.
Tommy, unfinished sliders.
889
00:39:46,949 --> 00:39:48,560
I mean, I wasn't a big fan
of the chorizo in there.
890
00:39:48,647 --> 00:39:49,430
Did it need
the chorizo in there?
891
00:39:49,474 --> 00:39:52,085
No, it didn't need it at all.
892
00:39:52,128 --> 00:39:53,521
I forgot about this part.
893
00:39:53,565 --> 00:39:55,436
- Not me.
- You know what I mean?
894
00:39:55,480 --> 00:39:58,352
- Agreed? Let's go.
- Yep, let's do it.
895
00:40:02,269 --> 00:40:04,271
Gabriel, Tommy, and Stephen,
896
00:40:04,358 --> 00:40:06,404
tonight's challenge was inspired
897
00:40:06,447 --> 00:40:08,710
by the dish that sent you home.
898
00:40:08,754 --> 00:40:10,495
This has been
a really tough decision,
899
00:40:10,538 --> 00:40:14,586
but the person leaving
the competition tonight is...
900
00:40:18,241 --> 00:40:21,680
- Stephen.
- Oh, God.
901
00:40:21,680 --> 00:40:24,073
- Oh.
- Well, damn, Stephen.
902
00:40:24,117 --> 00:40:26,989
Tommy, Gabriel, get a grip.
Head back to your station.
903
00:40:30,689 --> 00:40:35,520
Stephen, your panna cotta
lacked gelatin, and it had
no chance of ever setting.
904
00:40:35,563 --> 00:40:38,000
I thought you were gonna go
far in this competition,
905
00:40:38,044 --> 00:40:42,135
and I didn't expect you
to be cooking for
the last time tonight.
906
00:40:42,135 --> 00:40:45,704
Please place your apron
on your bench and say goodbye.
907
00:40:45,704 --> 00:40:48,054
- Whoo! Stephen!
- Stephen! We love you!
908
00:40:48,097 --> 00:40:50,926
You're so talented.
909
00:40:50,970 --> 00:40:53,842
It's definitely hard to leave
the MasterChef kitchen.
910
00:40:53,929 --> 00:40:56,845
This is the first time I've ever
failed tremendously like this.
911
00:40:56,932 --> 00:40:59,500
And, hey, just being able
to get that apron
912
00:40:59,544 --> 00:41:01,371
for the second time,
it was awesome.
913
00:41:01,371 --> 00:41:06,855
It was short lived,
but I walk out happy.
914
00:41:06,899 --> 00:41:11,599
Well, that was a shock.
Tonight you've just seen someone
who finished third go home.
915
00:41:11,599 --> 00:41:15,081
Remember this, this competition
is only gonna get tougher.
916
00:41:15,081 --> 00:41:16,865
Good night.
917
00:41:22,218 --> 00:41:25,657
Next time,
it's the first mystery box
of the season.
918
00:41:25,744 --> 00:41:28,398
- You feeling lucky tonight?
- And it's a big one.
919
00:41:28,442 --> 00:41:30,662
- Oh, my God!
- What's up, guys?
920
00:41:30,749 --> 00:41:33,578
But you've got
to place big bets...
921
00:41:33,621 --> 00:41:35,362
No one's ever made homemade
phyllo from scratch.
922
00:41:35,405 --> 00:41:38,104
- That is major.
- ...if you're back to win.
923
00:41:38,147 --> 00:41:40,062
. Oh, my God.
924
00:41:40,062 --> 00:41:42,151
- Someone's going home tonight.
- It's not gonna be me.
925
00:41:42,195 --> 00:41:43,631
- What is she, crazy?
926
00:41:43,675 --> 00:41:45,415
- Oh, my God!
- Bri, you okay?
927
00:41:45,415 --> 00:41:47,679
- Oh, no.
- Please place your apron
928
00:41:47,722 --> 00:41:49,071
on your bench
and say good night.
929
00:41:57,602 --> 00:42:00,518
Master Chef returns with
former contestants back to win.
74479
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