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00:00:02,176 --> 00:00:04,265
- Previously on
- Back to Win"...
2
00:00:04,308 --> 00:00:06,484
There are 20 of you now.
3
00:00:06,528 --> 00:00:08,225
- the top 20 kicked off...
- Roll the film.
4
00:00:08,225 --> 00:00:10,184
...with a trip
down memory lane.
5
00:00:10,227 --> 00:00:11,446
It looks dreadful.
6
00:00:11,489 --> 00:00:12,838
Amanda, that's raw.
7
00:00:14,666 --> 00:00:16,712
Let's go.
Your challenge is to use
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00:00:16,755 --> 00:00:19,541
the dish that sent you home
as inspiration for a new dish.
9
00:00:19,628 --> 00:00:22,109
That is redemption in a bowl,
beyond belief.
10
00:00:22,109 --> 00:00:24,328
But with the first
immunity pin on the line...
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00:00:24,328 --> 00:00:27,462
- Congratulations, Emily.
- Got my pin!
12
00:00:27,505 --> 00:00:30,508
...some home cooks
couldn't escape their past.
13
00:00:30,552 --> 00:00:32,119
- This is chocolate milk.
14
00:00:32,162 --> 00:00:33,555
- It's unedible.
- The person leaving
15
00:00:33,642 --> 00:00:36,688
the competition tonight
is Stephen.
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00:00:36,688 --> 00:00:40,997
Tonight, it's the first
mystery box of the season.
17
00:00:41,084 --> 00:00:43,260
- You feeling lucky tonight?
- And it's a big one.
18
00:00:43,260 --> 00:00:46,089
- Oh, my God!
- What's up, guys?
19
00:00:46,133 --> 00:00:48,657
But you've got
to place big bets...
20
00:00:48,700 --> 00:00:50,572
No one's ever made homemade
phyllo from scratch.
21
00:00:50,615 --> 00:00:53,096
- That is major.
- ...if you're back to win.
22
00:00:53,140 --> 00:00:55,446
Oh, my God.
23
00:00:55,533 --> 00:00:57,231
- Someone's
going home tonight.
- It's not gonna be me.
24
00:00:57,274 --> 00:00:58,710
- What, is she crazy?
25
00:00:58,754 --> 00:01:00,495
- Oh, my God.
- Bri, you okay?
26
00:01:00,495 --> 00:01:02,323
- Oh, no.
- Please place your apron
27
00:01:02,366 --> 00:01:04,064
on your bench
and say good night.
28
00:01:12,507 --> 00:01:14,813
Our first mystery box
challenge.
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00:01:20,732 --> 00:01:24,171
- Let's go!
- Wait, what's with the big one?
30
00:01:24,171 --> 00:01:26,738
There is a huge mystery box
behind the judges.
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00:01:26,738 --> 00:01:29,089
I'm just praying,
please don't be a live animal.
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00:01:29,132 --> 00:01:30,742
I already made a promise
to my mother
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00:01:30,742 --> 00:01:33,354
that I wasn't gonna kill animals
on national television.
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00:01:33,397 --> 00:01:38,098
- Oh, it's decorated.
- Oh, Vegas.
35
00:01:38,098 --> 00:01:40,404
- Oh.
- Oh, my--
36
00:01:40,448 --> 00:01:43,059
Hello, everybody.
It's so good to see you all.
37
00:01:43,103 --> 00:01:45,409
And good to see you, Emily.
38
00:01:45,453 --> 00:01:48,108
- Congratulations
on winning immunity...
- Thank you.
39
00:01:48,151 --> 00:01:49,718
...across that last challenge.
40
00:01:49,761 --> 00:01:52,416
But, Emily, do not get
too comfortable up there
41
00:01:52,460 --> 00:01:54,766
because next time,
you will be down here cooking.
42
00:01:54,766 --> 00:02:00,381
That's right.
The immunity pin is up
for grabs again tonight.
43
00:02:00,424 --> 00:02:02,470
Let's go.
44
00:02:02,513 --> 00:02:07,170
The flipside of that, sadly,
one of you will be going home.
45
00:02:07,214 --> 00:02:11,131
Now, tonight is your first
46
00:02:11,131 --> 00:02:14,177
big mystery box challenge.
47
00:02:14,221 --> 00:02:16,658
But before we can see
what's under those boxes,
48
00:02:16,701 --> 00:02:21,010
it's time to see
what's under this gigantic one.
49
00:02:27,364 --> 00:02:30,237
- People! Oh, that's creepy.
- I knew it.
50
00:02:30,280 --> 00:02:32,369
- Girls!
- Who is that? Who is that?
51
00:02:33,979 --> 00:02:35,372
What's up, guys?
52
00:02:38,984 --> 00:02:42,031
Good to see everybody.
53
00:02:42,118 --> 00:02:46,253
- How's it going?
- Shaun!
54
00:02:46,296 --> 00:02:48,820
You know, the last time I cooked
in this kitchen with Shaun,
55
00:02:48,864 --> 00:02:50,953
he won and I didn't.
56
00:02:50,953 --> 00:02:53,347
Shaun!
57
00:02:54,957 --> 00:02:56,611
I came in second place.
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00:02:56,611 --> 00:02:59,875
But at the same time,
I am so proud of him.
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00:02:59,918 --> 00:03:03,226
He's traveled the world.
He's written his own cookbook.
60
00:03:03,270 --> 00:03:07,491
He's living proof
of what winning "MasterChef"
can do for a person.
61
00:03:07,578 --> 00:03:10,494
- Amazing to see you.
- Goodness me.
62
00:03:10,581 --> 00:03:13,802
Aarón! Chef, good to see you.
63
00:03:13,845 --> 00:03:17,284
- How's it feel to be back?
- I mean, it always feels great
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00:03:17,327 --> 00:03:19,982
to step into
the MasterChef kitchen.
65
00:03:20,025 --> 00:03:22,637
To be back in here and to see
so many familiar faces,
it's heartwarming.
66
00:03:22,637 --> 00:03:25,683
Shaun is proof
that winning this competition
67
00:03:25,727 --> 00:03:30,166
can be used to propel
your career to new heights.
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00:03:30,166 --> 00:03:34,779
And he's finally returned
to Las Vegas to open up
his very own restaurant.
69
00:03:34,823 --> 00:03:37,173
- Um, first of all,
congratulations.
- Thank you, Chef.
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00:03:37,217 --> 00:03:40,524
And also, let's be honest,
Vegas is one of the most
competitive cities
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00:03:40,524 --> 00:03:45,747
- anywhere on the planet, right?
- I'm competing against you,
so, yeah, absolutely.
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00:03:45,834 --> 00:03:47,662
At your restaurant,
you've struck a chord
73
00:03:47,705 --> 00:03:50,360
with cocktails
across the menu.
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00:03:50,404 --> 00:03:53,755
- How big an influence
have they been?
- I mean, it's Vegas.
75
00:03:53,798 --> 00:03:57,280
Like, alcohol is built
into the fabric of Vegas.
76
00:03:57,324 --> 00:04:00,283
At Shaun's restaurant,
the cocktails
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00:04:00,327 --> 00:04:02,764
share the limelight
with the food.
78
00:04:02,807 --> 00:04:07,508
So, this evening,
we want you all to embrace
the spirit of Las Vegas
79
00:04:07,551 --> 00:04:10,424
and use spirits as ingredients
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00:04:10,467 --> 00:04:12,077
in the dishes
that you make this evening.
81
00:04:13,862 --> 00:04:15,907
Under each
mystery box out there,
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00:04:15,907 --> 00:04:18,301
you will find one bottle
of alcohol that I've chosen.
83
00:04:18,345 --> 00:04:21,565
You must use that
as a key ingredient
84
00:04:21,565 --> 00:04:23,567
in the dish that
you're cooking tonight.
85
00:04:23,567 --> 00:04:28,746
Each mystery box
has a different bottle
of alcohol underneath it.
86
00:04:28,790 --> 00:04:31,749
Whichever you get,
it's all up to Lady Luck.
87
00:04:31,793 --> 00:04:33,795
- Wow.
- Throw that dice.
88
00:04:33,882 --> 00:04:36,276
Dara, Shayne,
I know you're not legally
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00:04:36,319 --> 00:04:38,713
allowed to drink alcohol,
90
00:04:38,756 --> 00:04:40,367
but you've cooked with it
before, right?
91
00:04:40,454 --> 00:04:42,934
- Yes, Chef.
- Once or twice.
92
00:04:42,934 --> 00:04:45,937
Right, shall we play
a little boozy roulette?
93
00:04:45,981 --> 00:04:48,897
- Yes, Chef!
- Head to a station!
Off you go!
94
00:04:55,338 --> 00:04:57,949
Well done.
Alejandro, what are you
hoping for?
95
00:04:57,949 --> 00:05:01,083
Chef, I'm from the islands,
so I'm gonna go spiced rum.
96
00:05:01,126 --> 00:05:03,390
Love that.
Shayne the Train, what do you
think you'll be growing up?
97
00:05:03,433 --> 00:05:04,956
Are you gonna be
a gin and tonic man?
98
00:05:04,956 --> 00:05:09,831
I have no clue.
Right now, I'm a water
kind of guy.
99
00:05:09,918 --> 00:05:13,748
Okay, all of you,
on the count of three,
100
00:05:13,791 --> 00:05:15,358
lift your mystery boxes.
101
00:05:16,751 --> 00:05:21,408
One, two, three. Lift.
102
00:05:21,495 --> 00:05:23,497
Ooh!
103
00:05:23,540 --> 00:05:25,499
I've never even
seen this before.
104
00:05:25,542 --> 00:05:28,284
Brandi, is that limoncello?
105
00:05:28,371 --> 00:05:30,417
- It's not bourbon.
- Yeah.
106
00:05:30,460 --> 00:05:32,636
- Fred, what is that?
- I have apple brandy.
107
00:05:32,723 --> 00:05:34,986
Oh, my goodness me.
That is a dream.
108
00:05:35,073 --> 00:05:36,553
Dara, what have you got?
109
00:05:36,597 --> 00:05:40,383
- I have dark rum.
- I got anise liqueur.
110
00:05:40,427 --> 00:05:41,776
I'm not too sure,
to be honest,
111
00:05:41,819 --> 00:05:44,474
but we got some
hazelnut liquor. Liqueur?
112
00:05:44,518 --> 00:05:47,782
Yeah, who's got the tequila?
Michael.
113
00:05:47,825 --> 00:05:50,437
- That's a good one.
- Tonight, you'll have one hour
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00:05:50,437 --> 00:05:54,702
to cook three identical dishes.
115
00:05:54,745 --> 00:05:56,791
Right, let's have
60 minutes on the clock.
116
00:05:56,791 --> 00:05:59,794
- Your time starts...
- Now.
117
00:05:59,837 --> 00:06:02,797
- Whoo! Whoo!
- Let's go, let's go!
118
00:06:02,797 --> 00:06:05,147
Please don't run me over.
119
00:06:05,147 --> 00:06:06,540
Damn, Cate.
120
00:06:08,106 --> 00:06:09,804
Green apples.
121
00:06:09,847 --> 00:06:11,632
Where's the duck, baby?
Where's the duck?
122
00:06:11,675 --> 00:06:13,373
It's okay.
I'm gonna grab some kumquats.
123
00:06:13,373 --> 00:06:14,809
Prunes? Prunes.
124
00:06:14,852 --> 00:06:16,941
I hit the jackpot.
I got bourbon.
125
00:06:16,985 --> 00:06:19,509
You can literally
go anywhere with bourbon.
126
00:06:19,553 --> 00:06:22,599
It offers sweet, smoky,
spicy notes.
127
00:06:22,599 --> 00:06:25,036
Okay, hey, flambé.
128
00:06:25,080 --> 00:06:26,777
Ay-yi-yi.
129
00:06:26,864 --> 00:06:31,478
- I've gotta use scotch.
- What else do I need?
130
00:06:31,521 --> 00:06:34,916
I like to drink a nice glass
of white wine or champagne.
131
00:06:35,003 --> 00:06:38,528
I've never cooked with scotch.
I've never tasted scotch.
132
00:06:38,572 --> 00:06:41,357
Does it go with something sweet,
something savory?
133
00:06:41,444 --> 00:06:44,491
I have no idea.
But I know one thing.
134
00:06:44,534 --> 00:06:46,406
I've gotta think
of something fast.
135
00:06:53,848 --> 00:06:56,851
Today I was lucky enough
to get a raspberry liqueur,
136
00:06:56,894 --> 00:06:59,941
and I'm going to make
a duck breast with that,
137
00:06:59,984 --> 00:07:03,074
with a beautiful mashed potato,
some fennel, some apple.
138
00:07:03,118 --> 00:07:06,904
Raspberries and duck
go together, you know?
139
00:07:06,948 --> 00:07:10,386
I love wild game,
and I plan to deliver today.
140
00:07:10,430 --> 00:07:12,475
Looks good, Alejandro.
141
00:07:12,519 --> 00:07:14,434
Lots of duck
on the menu tonight.
142
00:07:14,477 --> 00:07:16,087
The battle of the ducks.
143
00:07:16,087 --> 00:07:18,525
- Battle of the ducks.
- She's doing duck, too, right?
144
00:07:18,568 --> 00:07:20,048
- Yeah.
- We got three ducks in a row.
145
00:07:26,489 --> 00:07:28,273
Let's rock and roll.
146
00:07:28,317 --> 00:07:31,581
So, I have hazelnut liqueur,
147
00:07:31,625 --> 00:07:33,540
and that is a bit
of a curveball.
148
00:07:33,583 --> 00:07:35,977
I'm only 18 years old.
I can't even drink alcohol.
149
00:07:36,064 --> 00:07:40,547
But I'm going to cook it down
and burn off all the alcohol.
150
00:07:40,590 --> 00:07:42,679
I know hazelnut
has a real nutty flavor
151
00:07:42,679 --> 00:07:44,942
so I'm gonna be doing
a pork tenderloin
152
00:07:44,986 --> 00:07:47,902
with bacon
and green beans stir fry
153
00:07:47,945 --> 00:07:49,947
with some mashed potatoes,
and then to top it off,
154
00:07:49,991 --> 00:07:52,950
a hazelnut peppercorn sauce.
155
00:07:52,994 --> 00:07:54,952
So I'm just gonna make sure
that hazelnut flavor
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00:07:54,996 --> 00:07:57,215
comes to play tonight
on my plate.
157
00:07:59,261 --> 00:08:01,524
Mmm, yes. Yes.
158
00:08:01,568 --> 00:08:04,919
I got gin.
Gin tastes like poison.
159
00:08:04,919 --> 00:08:07,574
To me.
160
00:08:07,617 --> 00:08:12,143
But once I let it settle,
I tasted more floral notes.
161
00:08:12,187 --> 00:08:13,884
I tasted citrus.
162
00:08:13,971 --> 00:08:15,930
And I figured
that I could work with this.
163
00:08:15,973 --> 00:08:18,149
I decided to go ahead
and make some pork and peaches.
164
00:08:18,193 --> 00:08:19,803
I'm doing pork tenderloin.
165
00:08:19,890 --> 00:08:22,023
It's spiced
with some coriander, nutmeg,
166
00:08:22,110 --> 00:08:23,807
cinnamon, cayenne pepper.
167
00:08:23,894 --> 00:08:25,766
I'm just hoping
that the judges like it,
168
00:08:25,809 --> 00:08:29,509
and that it gets me
either immunity or saved.
169
00:08:29,552 --> 00:08:31,554
50 minutes remaining.
170
00:08:31,598 --> 00:08:32,947
Come on, guys, let's go.
171
00:08:32,947 --> 00:08:34,731
You got this.
Plenty of time.
172
00:08:34,775 --> 00:08:36,864
First big
mystery box challenge.
173
00:08:36,907 --> 00:08:38,779
Shaun, you're gracing
the MasterChef floor once again.
174
00:08:38,822 --> 00:08:41,172
Advice? Sweet, savory,
where would you go?
175
00:08:41,216 --> 00:08:43,566
I use a lot of these different
things in the restaurant.
176
00:08:43,610 --> 00:08:45,829
- Sure.
- Cognacs and stuff
for charcuterie.
177
00:08:45,829 --> 00:08:48,179
- But I kind of have my eye
on the amaretto.
- Gotcha.
178
00:08:48,223 --> 00:08:51,052
I do a great
butternut squash ravioli,
179
00:08:51,052 --> 00:08:53,837
that I reduce down the amaretto
to where it's a syrup--
180
00:08:53,881 --> 00:08:56,187
nice, thick, sweet--
and it really works with
the earthiness...
181
00:08:56,187 --> 00:08:57,362
- Love that.
- ...of the butternut squash.
182
00:08:57,406 --> 00:08:59,016
Looking good.
183
00:08:59,060 --> 00:09:01,628
Gordon, what's the secret
to cooking with spirits?
184
00:09:01,671 --> 00:09:02,977
It's all about burning
off that alcohol.
185
00:09:03,020 --> 00:09:06,589
Raw alcohol flavor
across any stage of dinner--
186
00:09:06,633 --> 00:09:08,156
it's just--
it's not pleasant.
187
00:09:08,199 --> 00:09:12,073
This is scary.
I don't want to burn
my lashes off.
188
00:09:12,116 --> 00:09:14,336
- You got it.
- Think of the jeopardy now.
It's not just about one dish,
189
00:09:14,379 --> 00:09:16,207
- but they're all back to win
to win for a reason.
- Yeah.
190
00:09:16,207 --> 00:09:17,774
For these guys to have
the courage
191
00:09:17,818 --> 00:09:19,776
to step back
in the MasterChef kitchen--
192
00:09:19,776 --> 00:09:21,648
you know,
anything can happen in here.
193
00:09:21,691 --> 00:09:24,085
You can have a bad day
any given day.
194
00:09:24,172 --> 00:09:28,263
This is gonna be
a really interesting tasting.
195
00:09:28,306 --> 00:09:29,786
Looking at the apple brandy,
I know I can go
196
00:09:29,830 --> 00:09:31,875
a couple different
routes with it.
197
00:09:31,875 --> 00:09:33,834
But my heart is telling me,
go with a dessert.
198
00:09:33,877 --> 00:09:35,226
And not just any dessert,
199
00:09:35,270 --> 00:09:37,011
but something they haven't
seen before.
200
00:09:37,054 --> 00:09:41,102
I am making a krempita,
which is a Montenegrin dessert.
201
00:09:41,145 --> 00:09:44,235
Krempita is made with layers
of phyllo and custard,
202
00:09:44,235 --> 00:09:45,976
and I'm serving it
with a caramel
203
00:09:46,020 --> 00:09:47,935
and some flambéed apples.
204
00:09:47,978 --> 00:09:49,589
There's a huge risk
with what I'm doing here
205
00:09:49,589 --> 00:09:51,591
because making phyllo
from scratch
206
00:09:51,634 --> 00:09:53,070
does take a lot of time,
207
00:09:53,114 --> 00:09:54,855
but no one's ever made
homemade phyllo
208
00:09:54,898 --> 00:09:56,944
in the MasterChef
kitchen before.
209
00:09:56,987 --> 00:09:59,120
This is, like, getting there.
Probably three more minutes.
210
00:09:59,207 --> 00:10:00,774
Okay.
211
00:10:00,861 --> 00:10:04,038
However, my track record
with mystery boxes
212
00:10:04,038 --> 00:10:05,039
is pretty horrible.
213
00:10:05,082 --> 00:10:07,041
In fact, I got sent home
214
00:10:07,041 --> 00:10:08,608
on the last mystery box
I cooked on.
215
00:10:08,651 --> 00:10:10,218
It's raw.
216
00:10:10,261 --> 00:10:12,829
So I just want to break
my mystery box curse
217
00:10:12,829 --> 00:10:15,223
and finally get that
redemption.
218
00:10:15,266 --> 00:10:16,485
Nice, Fred.
219
00:10:17,617 --> 00:10:19,444
Turn into something good.
220
00:10:19,488 --> 00:10:23,448
I got limoncello.
221
00:10:23,535 --> 00:10:26,060
It tastes like cleaner
like you would clean
your countertops with.
222
00:10:26,103 --> 00:10:27,714
Awful.
223
00:10:27,714 --> 00:10:29,933
I feel completely deflated
right now.
224
00:10:31,805 --> 00:10:35,025
I have no idea
what I'm going to cook.
225
00:10:35,112 --> 00:10:37,724
I definitely know Shaun's
looking at me right now.
226
00:10:37,767 --> 00:10:39,290
I don't want to mess up
in front of him,
227
00:10:39,290 --> 00:10:41,292
but I've got to get
out of my head
228
00:10:41,292 --> 00:10:45,645
or, like, this is what's
going to send me home.
229
00:10:45,688 --> 00:10:48,299
Oh, that limoncello is rough.
230
00:10:48,299 --> 00:10:49,823
When I say rough,
I mean rough.
231
00:10:59,615 --> 00:11:02,705
Oh, that limoncello is rough.
232
00:11:02,749 --> 00:11:04,707
When I say rough,
I mean rough.
233
00:11:04,707 --> 00:11:06,666
Brandi, season seven
would see this limoncello,
234
00:11:06,709 --> 00:11:08,798
know it's a dessert drink,
235
00:11:08,842 --> 00:11:11,714
try to haphazardly
pull out some dessert,
236
00:11:11,758 --> 00:11:14,282
and it would probably
be a disaster.
237
00:11:14,282 --> 00:11:18,286
But this Brandi is not gonna let
this limoncello get me down.
238
00:11:18,373 --> 00:11:20,854
I really like cooking
with sweet and savory together,
239
00:11:20,941 --> 00:11:24,727
so I'm actually
going savory with this super
dessert drink tonight.
240
00:11:24,771 --> 00:11:26,207
Shaun definitely knows what
I'm capable of,
241
00:11:26,294 --> 00:11:27,295
but I think I'm doing
something tonight
242
00:11:27,338 --> 00:11:30,515
that he's not gonna expect.
243
00:11:30,559 --> 00:11:32,866
14 minutes gone.
244
00:11:32,909 --> 00:11:38,393
Just over 45 minutes
remaining.
245
00:11:38,393 --> 00:11:42,789
So, Shaun, the level
of competition this year
is at an all-time high.
246
00:11:42,832 --> 00:11:43,964
And also they're battling
for immunity.
247
00:11:44,007 --> 00:11:46,096
Smelling good in here, guys.
248
00:11:46,096 --> 00:11:48,316
This is the best place
to be in the kitchen.
249
00:11:48,359 --> 00:11:50,753
You know you're gonna be here
to fight another day.
250
00:11:57,891 --> 00:11:59,675
Hi, Dara, what are you making?
251
00:11:59,719 --> 00:12:02,243
So, I have dark rum today.
252
00:12:02,330 --> 00:12:06,987
And I'm making
a tropical tiramisu.
253
00:12:07,074 --> 00:12:12,035
I'm making an almond coconut
jaconde sponge that'll soak
in a dark rum simple syrup.
254
00:12:12,079 --> 00:12:15,212
I'm making a mascarpone cream
with a strawberry, pineapple,
mango salsa.
255
00:12:15,212 --> 00:12:16,953
Wait, wait a second.
It sounds like you said three
desserts already.
256
00:12:16,997 --> 00:12:19,260
Is it a tiramisu or no?
257
00:12:19,303 --> 00:12:22,872
- Aspects of a tiramisu.
- You have time to do
all this stuff?
258
00:12:22,916 --> 00:12:25,657
I hold myself
to a high standard,
especially with desserts.
259
00:12:25,701 --> 00:12:29,052
- Right.
- And I believe in myself
that I can get this done.
260
00:12:29,139 --> 00:12:31,141
This spiced dark rum
261
00:12:31,228 --> 00:12:33,013
- has a lot of different
things going on.
- I love it.
262
00:12:33,056 --> 00:12:35,363
And how is this gonna be
interwoven with your dish?
263
00:12:35,406 --> 00:12:37,147
Um, it's gonna be
in a simple syrup.
264
00:12:37,191 --> 00:12:38,670
That's what's what'll be
on the cake.
265
00:12:38,714 --> 00:12:41,021
It will be in, um, a caramel.
266
00:12:41,064 --> 00:12:42,936
I love it. So it's gonna
be very rum forward.
267
00:12:42,979 --> 00:12:46,548
Very rum forward.
You got this.
268
00:12:51,814 --> 00:12:54,034
- How's it going, Cate?
- Hey, Shaun.
269
00:12:54,034 --> 00:12:56,253
- And we're using
the bourbon, I see.
- The bourbon, yes.
270
00:12:56,297 --> 00:12:57,385
Tell me about the dish.
What are you doing?
271
00:12:57,428 --> 00:13:00,170
I'm making a spiced
stonefruit cake
272
00:13:00,214 --> 00:13:03,391
with a bourbon vanilla bean
caramel sauce,
273
00:13:03,434 --> 00:13:06,873
a crème fresh Chantilly cream,
and then some macerated plums.
274
00:13:06,916 --> 00:13:08,962
- This is the one
everybody wanted, right?
- Yeah, absolutely.
275
00:13:09,005 --> 00:13:10,267
I told you I was lucky.
276
00:13:10,311 --> 00:13:12,182
And why sweet on a night
like tonight?
277
00:13:12,226 --> 00:13:13,967
- 'Cause bourbon can go
both ways, right?
- Yeah.
278
00:13:13,967 --> 00:13:15,403
Right, I'm a savory chef.
279
00:13:15,403 --> 00:13:17,927
That's what I know and love
and do the most.
280
00:13:17,971 --> 00:13:22,192
But I thought it's not
the time to play it safe
or stand in the shadow.
281
00:13:22,192 --> 00:13:24,107
How are you gonna get this
cooked in 30 minutes?
282
00:13:24,151 --> 00:13:26,109
It's going in-- it's going in
in one second.
283
00:13:26,153 --> 00:13:27,676
I just need to grab my fruit
from the blast chiller.
284
00:13:27,763 --> 00:13:29,069
Taking risks, though.
285
00:13:29,112 --> 00:13:30,418
That's what this kitchen's
all about.
286
00:13:30,418 --> 00:13:31,680
I love risk,
but look at the time.
287
00:13:31,767 --> 00:13:33,203
There's barely
30 minutes to go
288
00:13:33,203 --> 00:13:34,944
and they're not
even in the oven yet.
289
00:13:34,988 --> 00:13:36,206
They'll be there,
they'll be there.
290
00:13:36,250 --> 00:13:37,555
- Cate, good luck.
- Thank you. Thank you both.
291
00:13:41,995 --> 00:13:44,693
I have almond liqueur,
292
00:13:44,780 --> 00:13:47,087
and I'm doing a profiterole
293
00:13:47,130 --> 00:13:50,090
with an almond liqueur
pastry cream,
294
00:13:50,133 --> 00:13:53,441
and then almond and orange
and cardamom cherries.
295
00:13:53,484 --> 00:13:55,225
I haven't made
this dish before,
296
00:13:55,269 --> 00:13:56,879
but it's all flavors
I'm used to.
297
00:13:56,923 --> 00:13:58,446
My grandparents are Italian,
298
00:13:58,446 --> 00:14:02,885
so just trying to pull
from those childhood memories.
299
00:14:02,929 --> 00:14:04,017
This isn't a time
to play it safe.
300
00:14:04,017 --> 00:14:06,584
I'm here to go
that one step further
301
00:14:06,628 --> 00:14:09,109
and take home that trophy.
302
00:14:09,109 --> 00:14:11,067
This is gonna be interesting.
Lots of baking.
303
00:14:11,111 --> 00:14:12,112
Ooh, baby.
304
00:14:14,636 --> 00:14:17,378
Yes, freaking beautiful.
305
00:14:17,421 --> 00:14:20,468
I got tequila, my favorite thing
to drink in the world.
306
00:14:20,468 --> 00:14:23,079
I expect a lot of people today
to make dessert,
307
00:14:23,123 --> 00:14:25,038
so I'm gonna go the opposite.
308
00:14:25,125 --> 00:14:26,822
I have this amazing
tequila and tamarind sauce
309
00:14:26,822 --> 00:14:28,302
that's, like, sour and sweet
310
00:14:28,345 --> 00:14:29,651
and gives that punch
of the tequila.
311
00:14:29,694 --> 00:14:31,348
So I'm not playing it safe,
312
00:14:31,392 --> 00:14:33,916
I'm doing completely wacky
and crazy combinations.
313
00:14:33,960 --> 00:14:37,050
I don't cook duck every day.
It's definitely a risky protein.
314
00:14:37,050 --> 00:14:39,356
But if it pays off,
I think it'll give me
315
00:14:39,400 --> 00:14:41,184
my best chance of getting
that immunity pin.
316
00:14:43,970 --> 00:14:46,146
28 minutes, guys.
28 minutes.
317
00:14:46,146 --> 00:14:48,148
What is that, Christian?
Coconut shrimp?
318
00:14:48,191 --> 00:14:50,367
- Yes, ma'am.
- Nice!
319
00:14:50,367 --> 00:14:52,935
I love mystery boxes.
You know, season five,
320
00:14:52,979 --> 00:14:57,200
I actually won a mystery box.
I had to fillet
an Alaskan salmon.
321
00:14:57,244 --> 00:14:59,159
I blackened it.
They loved it. I won.
322
00:14:59,159 --> 00:15:02,075
- Christian.
- Get outta here. Wow.
323
00:15:02,075 --> 00:15:05,165
So today I'm like,
mystery box, let's go.
324
00:15:05,208 --> 00:15:06,949
- How you guys doing?
- How you doing, Christian?
325
00:15:06,993 --> 00:15:08,951
- I'm good, Chef.
- So what do you got for us?
326
00:15:08,995 --> 00:15:11,301
Today, I'm making a mezcal
tequila coconut bang shrimp.
327
00:15:11,345 --> 00:15:14,043
Bang bang is what we call
kind of in New Orleans
328
00:15:14,087 --> 00:15:17,438
when you kinda fry 'em up
and make 'em crispy.
329
00:15:17,481 --> 00:15:19,962
Mezcal has,
correct me if I'm wrong,
a smoky flavor, right?
330
00:15:20,006 --> 00:15:22,399
Yes, so the difference
between mezcal and tequila--
331
00:15:22,443 --> 00:15:25,881
you take the piña,
or the root of the actual
cactus and you roast that.
332
00:15:25,968 --> 00:15:27,317
So how do you plan
on burning it out?
333
00:15:27,361 --> 00:15:28,884
Basically, what I'm gonna do,
I'ma burn it off first,
334
00:15:28,971 --> 00:15:30,494
and then once
I've burned it off,
335
00:15:30,538 --> 00:15:31,191
I'm gonna pour it into
the sauce that I'm making.
336
00:15:31,234 --> 00:15:33,193
Alcohol is very strong.
337
00:15:33,193 --> 00:15:34,977
So when you're
cooking it with food,
338
00:15:35,021 --> 00:15:37,719
you don't want that alcohol
to overpower your food.
339
00:15:37,762 --> 00:15:39,460
Whoo!
340
00:15:39,547 --> 00:15:43,333
Mezcal flambéed charred limes.
Love it.
341
00:15:43,377 --> 00:15:45,945
Okay, let's see
what's going on so far.
342
00:15:47,816 --> 00:15:49,992
- Okay.
- Miss Brandi.
343
00:15:50,036 --> 00:15:51,167
Well, hello.
How are you doing?
344
00:15:51,211 --> 00:15:53,213
Season seven alumni.
345
00:15:53,256 --> 00:15:54,692
Tell me about
the liqueur that you got.
346
00:15:54,736 --> 00:15:57,086
So I was given limoncello,
347
00:15:57,130 --> 00:15:58,435
and I'm doing kind of
a fusion dish here.
348
00:15:58,479 --> 00:16:02,265
I'm making a sesame soy
limoncello glaze for my salmon
349
00:16:02,309 --> 00:16:03,571
that needs to come
out of the oven now,
350
00:16:03,571 --> 00:16:07,227
with a spot prawn grapefruit
limoncello ceviche
351
00:16:07,270 --> 00:16:09,577
and sautéed lemon
garlic bok choy.
352
00:16:09,577 --> 00:16:11,057
Whoa, whoa, whoa,
whoa, whoa, whoa.
353
00:16:11,100 --> 00:16:11,927
Sounds like a lot
going on there.
354
00:16:11,971 --> 00:16:13,407
- Yeah.
- A lot.
355
00:16:13,450 --> 00:16:15,191
So, I feel tons
of pressure right now.
356
00:16:15,235 --> 00:16:17,106
The last fish I cooked
in this kitchen
357
00:16:17,150 --> 00:16:19,282
- was the dish
that sent me home.
- Sure.
358
00:16:19,326 --> 00:16:21,371
And today I'm cooking for
the person that sent me home.
359
00:16:21,415 --> 00:16:23,373
It's very intimidating
having him here,
360
00:16:23,460 --> 00:16:24,592
and I'm just trying
to pull out all the stops.
361
00:16:24,592 --> 00:16:26,681
Would you put the raw prawns
362
00:16:26,681 --> 00:16:29,510
- and the cooked
salmon together?
- I personally wouldn't.
363
00:16:29,597 --> 00:16:32,382
- Don't overcomplicate
this dish.
- It's gonna be great.
364
00:16:32,382 --> 00:16:34,950
- Someone's going home tonight.
- It's not gonna be me.
365
00:16:34,994 --> 00:16:37,605
- Crush it!
- No pressure.
366
00:16:37,648 --> 00:16:41,087
That's good enough.
367
00:16:41,130 --> 00:16:44,264
With this dish, I'm trying
to prove that not only
368
00:16:44,307 --> 00:16:47,267
can I have a good flavor
profile in a dessert,
369
00:16:47,310 --> 00:16:51,488
but I want to put
fashion on a plate.
370
00:16:51,532 --> 00:16:53,969
I was in the bottom
three last week,
371
00:16:53,969 --> 00:16:55,492
so I've got to make sure
372
00:16:55,536 --> 00:16:59,279
that I'm not in
the bottom three again.
373
00:16:59,322 --> 00:17:02,021
- Tommy, all right.
- Well, hello.
374
00:17:02,064 --> 00:17:03,979
So, what is the dish?
375
00:17:04,066 --> 00:17:06,982
I'm gonna do sweet potato
butterscotch praline pie.
376
00:17:07,069 --> 00:17:08,549
And where does the scotch
come into play?
377
00:17:08,636 --> 00:17:12,770
The scotch is
in my candied pecans.
378
00:17:12,814 --> 00:17:17,079
The scotch is also in my
court-bouillon poaching liquid
for the sweet potatoes.
379
00:17:17,079 --> 00:17:18,428
I really like the smell of it.
380
00:17:18,472 --> 00:17:21,736
It smells smoky
and it smells very fall to me.
381
00:17:21,779 --> 00:17:24,434
You're right.
This is something that
you drink to warm the soul.
382
00:17:24,434 --> 00:17:27,133
Tommy, we want to see
that eye for aesthetics.
383
00:17:27,176 --> 00:17:29,135
You need to put on a show
on the plate today.
384
00:17:29,178 --> 00:17:30,005
Is that gonna play out
in your dish?
385
00:17:30,049 --> 00:17:32,442
- I hope so.
- Good luck.
386
00:17:32,529 --> 00:17:36,229
So, just over
15 minutes remaining.
387
00:17:38,013 --> 00:17:39,667
Whisk, whisk,
whisk, whisk, whisk.
388
00:17:39,667 --> 00:17:42,974
Cate's doing a stonefruit
bourbon cake.
389
00:17:43,018 --> 00:17:46,456
My big worry is the cake
wasn't in the oven
unlit just under 30 minutes.
390
00:17:46,500 --> 00:17:49,024
I'm not too sure
it's gonna get cooked in time.
391
00:17:49,111 --> 00:17:51,374
- Wow.
- That's-- that's not
crispy enough.
392
00:17:51,461 --> 00:17:53,246
That's gotta go back on.
393
00:17:53,246 --> 00:17:55,248
So, Brandi ended up
with the limoncello.
394
00:17:55,248 --> 00:17:58,077
She's doing a cooked salmon
and a ceviche.
395
00:17:58,120 --> 00:18:00,122
- With limoncello?
- Yeah.
396
00:18:00,166 --> 00:18:02,864
Limoncello is literally
a sweet after-dinner liqueur.
397
00:18:02,907 --> 00:18:04,474
What, is she crazy?
398
00:18:04,474 --> 00:18:07,173
So, Dara, the liqueur
is dark rum
399
00:18:07,260 --> 00:18:10,176
and her ambition
is very high.
400
00:18:10,219 --> 00:18:13,179
She mentioned tiramisu,
and then she's doing
a sponge cake--
401
00:18:13,222 --> 00:18:16,704
so many different things
that I don't think that she
really understands it.
402
00:18:16,747 --> 00:18:19,576
Yeah, she has a risk
of missing some
of these elements
403
00:18:19,620 --> 00:18:21,187
if she does all that
she says she's gonna do.
404
00:18:21,274 --> 00:18:23,014
Including
a rum caramel sauce,
405
00:18:23,058 --> 00:18:25,365
which is fundamental
for pulling this together.
406
00:18:25,408 --> 00:18:29,238
My caramel sauce,
it crystallized.
407
00:18:29,282 --> 00:18:31,153
Dara, show it to me.
What's it look like?
408
00:18:31,153 --> 00:18:33,024
- It's just, like, not--
- Then don't put it
on the plate.
409
00:18:33,068 --> 00:18:33,938
If it's not right,
don't put it on the plate.
410
00:18:33,982 --> 00:18:35,505
- Okay.
- Just keep going.
411
00:18:35,505 --> 00:18:37,290
My caramel sauce crystallized.
412
00:18:37,333 --> 00:18:39,292
This is a spirits challenge.
413
00:18:39,379 --> 00:18:43,165
The majority of my rum
is in that caramel sauce.
414
00:18:43,165 --> 00:18:45,167
Once it crystallizes
in a caramel,
415
00:18:45,211 --> 00:18:48,388
it's not gonna uncrystallize.
416
00:18:48,388 --> 00:18:50,520
Being in the MasterChef kitchen
with these adults
417
00:18:50,564 --> 00:18:55,482
is completely different
than the juniors competition.
418
00:18:55,525 --> 00:18:59,094
And this is all harder
than I expected.
419
00:18:59,094 --> 00:19:01,357
Oh, my God.
420
00:19:12,629 --> 00:19:16,024
My caramel sauce,
it crystallized.
421
00:19:16,111 --> 00:19:18,244
Dara, show it to me.
422
00:19:18,287 --> 00:19:19,636
- It's just, like, not--
- Then don't put it
on the plate.
423
00:19:19,680 --> 00:19:21,203
If it's not right,
don't put it on the plate.
424
00:19:21,247 --> 00:19:22,378
- Okay.
- Just keep going.
425
00:19:22,422 --> 00:19:24,685
This is a spirits challenge.
426
00:19:24,772 --> 00:19:28,036
The majority of my rum
is in that caramel sauce.
427
00:19:32,171 --> 00:19:34,564
Oh, my God.
428
00:19:34,608 --> 00:19:37,654
I don't have time
to fix the mistake.
429
00:19:37,698 --> 00:19:40,135
I can't put it on the plate.
430
00:19:40,135 --> 00:19:43,051
Instead, I just brush
on the rum syrup
431
00:19:43,094 --> 00:19:44,574
and now I just have to hope
432
00:19:44,618 --> 00:19:48,926
that there's enough rum
soaked into that cake.
433
00:19:48,970 --> 00:19:51,059
Oh, my God!
434
00:19:51,102 --> 00:19:54,584
- Ooh, girl!
- Bri, you okay?
435
00:19:54,628 --> 00:19:57,761
- Damn! That was a big one.
- We're good.
436
00:19:57,805 --> 00:20:01,722
I got an herbal liqueur,
so I'm making a filet mignon
437
00:20:01,722 --> 00:20:03,680
with a chimichurri sauce,
438
00:20:03,724 --> 00:20:07,815
roasted red pepper purée,
and elote.
439
00:20:07,815 --> 00:20:11,732
So I think the flavors will mesh
really well together.
440
00:20:11,819 --> 00:20:14,169
My God.
441
00:20:14,256 --> 00:20:16,476
There are under
10 minutes left,
442
00:20:16,519 --> 00:20:19,305
and two of my ducks
are overcooked.
443
00:20:19,348 --> 00:20:22,482
Come on, come on, baby.
Come on, baby.
444
00:20:22,525 --> 00:20:24,310
I'm definitely pretty
concerned right now,
445
00:20:24,310 --> 00:20:25,746
and Gordon said
we need consistency,
446
00:20:25,746 --> 00:20:28,488
consistency amongst
all three plates,
447
00:20:28,531 --> 00:20:30,316
so I have to start over.
448
00:20:30,403 --> 00:20:32,143
Okay, okay, okay.
449
00:20:32,187 --> 00:20:34,189
All right, guys,
so Michael looks like
450
00:20:34,276 --> 00:20:36,322
he just overcooked
his duck breast
451
00:20:36,365 --> 00:20:38,106
- and he's starting it over.
- No way.
452
00:20:38,149 --> 00:20:39,977
- That is major.
- Damn.
453
00:20:47,246 --> 00:20:49,552
- Hi.
- Right, Fred, what did you get?
454
00:20:49,639 --> 00:20:51,772
- This is...
- My apple brandy.
455
00:20:51,815 --> 00:20:55,428
So, I'm making a take
on a Montenegrin dessert
called krempita.
456
00:20:55,515 --> 00:20:57,386
It's homemade phyllo
that I infused
457
00:20:57,430 --> 00:20:59,345
with the apple brandy
with apple brandy pastry cream.
458
00:20:59,388 --> 00:21:00,781
- Wait, you're making
your own phyllo paste?
- Yes.
459
00:21:00,868 --> 00:21:03,305
Have you stretched
it beautifully?
Is it super crisp?
460
00:21:03,349 --> 00:21:06,221
Yes. I got it as thin
as I could get it in this
time constraint, Chef.
461
00:21:06,308 --> 00:21:10,443
Then I also did, um,
the alcohol in a miso
apple butterscotch.
462
00:21:10,530 --> 00:21:12,575
- Wow.
- And then I'm just gonna
finish some butter--
463
00:21:12,619 --> 00:21:14,621
or some apples in that
brandy butter as well.
464
00:21:14,664 --> 00:21:16,449
- Oh, wow. That is delicious.
- Thank you.
465
00:21:16,536 --> 00:21:18,233
- Ooh. Wow, Fred.
- That is delicious.
466
00:21:18,233 --> 00:21:20,235
- Thank you, Chef.
- Is that the flambé?
467
00:21:20,322 --> 00:21:22,629
Yes, this is the flambé.
Um, if you guys value
your eyebrows...
468
00:21:22,672 --> 00:21:26,589
Tilt the pan.
Tilt it. That's it, yeah.
469
00:21:26,633 --> 00:21:28,374
- There we go. Let it go.
- No, no.
470
00:21:28,461 --> 00:21:29,810
It's fine.
No, it's fine, it's fine.
471
00:21:29,810 --> 00:21:31,768
Once the alcohol burns off--
472
00:21:31,812 --> 00:21:34,075
A glass bowl
on top of a flame.
473
00:21:34,118 --> 00:21:37,339
- Sorry.
I don't do it frequently.
- That's what you want.
474
00:21:37,383 --> 00:21:39,602
- Good luck, Fred.
- Thank you, Chef.
475
00:21:39,646 --> 00:21:42,562
Last five minutes.
Here we go.
476
00:21:42,605 --> 00:21:44,041
Whoa.
477
00:21:44,085 --> 00:21:46,348
Oh, my God.
478
00:21:46,392 --> 00:21:49,177
I'm worried about Cate's cakes.
479
00:21:49,220 --> 00:21:51,788
They're not even
out of the oven yet.
480
00:21:51,832 --> 00:21:54,922
- Will she cook
the cake in time?
- Yeah.
481
00:21:55,009 --> 00:21:56,097
Would you believe Fred's
made his own phyllo pastry?
482
00:21:56,140 --> 00:21:57,751
- Yes.
- Bravo.
483
00:21:57,794 --> 00:22:00,493
If he pulls it off,
it could be immunity pin-worthy.
484
00:22:00,536 --> 00:22:03,409
But I'm just worried
time is his issue now.
485
00:22:03,496 --> 00:22:06,281
Emily, who's looking good?
486
00:22:06,368 --> 00:22:08,718
Uh, a lot of the savory people
I think are looking good.
487
00:22:08,805 --> 00:22:11,286
Christian's doing
some coconut shrimp,
which looks really interesting.
488
00:22:11,373 --> 00:22:14,376
- Think he has mezcal, so it's
kind of a unique usage.
- Smart.
489
00:22:14,420 --> 00:22:16,247
Shanika's pork looks phenomenal.
490
00:22:16,291 --> 00:22:19,468
She just sliced into it.
Looks great.
491
00:22:19,512 --> 00:22:21,905
But I think some people
went sweet tonight
492
00:22:21,949 --> 00:22:25,474
in order to show their skills,
and maybe some things
are not going right.
493
00:22:25,518 --> 00:22:26,649
Well, you've got
a great view from up there.
494
00:22:26,649 --> 00:22:28,651
Sadly, as you know,
somebody is going home.
495
00:22:28,695 --> 00:22:31,350
Two and a half minutes
remaining. Let's go.
496
00:22:31,393 --> 00:22:33,177
Let's go, Cate.
497
00:22:36,093 --> 00:22:37,573
Oh, my God!
498
00:22:37,617 --> 00:22:39,662
My cake is underbaked.
499
00:22:39,662 --> 00:22:41,360
Oh, no.
500
00:22:41,403 --> 00:22:43,710
But I'm very
stressed for time,
501
00:22:43,753 --> 00:22:46,408
so I have to reroute
and get something on the plate.
502
00:22:46,452 --> 00:22:48,758
Coming up
to 60 seconds, everyone.
503
00:22:48,802 --> 00:22:50,325
60 seconds!
504
00:22:50,369 --> 00:22:52,893
This is not pretty.
505
00:22:52,893 --> 00:22:54,242
I need three plates.
506
00:22:54,285 --> 00:22:55,330
You have 45 seconds, young man.
507
00:22:55,374 --> 00:22:56,766
- Yes, Chef.
- Let's go.
508
00:22:56,810 --> 00:22:59,552
My hands aren't shaking,
your hands are shaking.
509
00:23:02,424 --> 00:23:05,296
25 seconds to go.
Man, that's tight.
510
00:23:05,340 --> 00:23:07,255
- Christian's got
one plate done.
- Come on, Christian!
511
00:23:07,342 --> 00:23:09,388
This is not what I wanted.
512
00:23:09,431 --> 00:23:11,346
Oh, my God.
513
00:23:11,390 --> 00:23:14,480
Ten, nine, eight,
514
00:23:14,567 --> 00:23:17,657
seven, six, five,
515
00:23:17,700 --> 00:23:20,790
four, three, two...
516
00:23:20,834 --> 00:23:24,272
- One. That's it, hands up!
- Well done.
517
00:23:24,359 --> 00:23:26,622
- Oh, boy.
- Good job, guys.
518
00:23:26,666 --> 00:23:28,929
- How'd you do? Great job.
- Great.
519
00:23:29,016 --> 00:23:30,931
- How's it look?
- Looks beautiful, little bro.
520
00:23:31,018 --> 00:23:32,802
- I think I cooked it perfectly.
- You did.
521
00:23:32,846 --> 00:23:35,588
I hold myself to such
a high standard for this.
522
00:23:35,588 --> 00:23:37,067
- Me, too.
- I hate-- like,
I don't want to cry.
523
00:23:37,154 --> 00:23:40,375
- You know?
- Yeah.
524
00:23:40,375 --> 00:23:42,464
My cake doesn't look good,
525
00:23:42,508 --> 00:23:44,510
which reflects on me as a chef.
526
00:23:44,510 --> 00:23:46,468
What happened, Cate?
527
00:23:46,512 --> 00:23:48,818
And that makes me emotional,
528
00:23:48,862 --> 00:23:50,820
but I got everything
on the plate
529
00:23:50,864 --> 00:23:54,215
and I'm just hoping
the judges see my talent
530
00:23:54,258 --> 00:23:56,522
and, uh, my potential.
531
00:23:56,609 --> 00:24:00,308
I'm just, uh, definitely
532
00:24:00,395 --> 00:24:02,571
not ready to leave.
533
00:24:15,323 --> 00:24:18,935
Tonight, you had
to cook with not just
the spirit of Vegas,
534
00:24:18,935 --> 00:24:23,374
but the amazing spirits
under your mystery boxes.
535
00:24:23,418 --> 00:24:26,552
Let's take a much closer look
at all your dishes.
536
00:24:31,644 --> 00:24:35,343
Shayne, hazelnut liqueur.
You happy with this?
537
00:24:35,386 --> 00:24:37,780
I feel like I accomplished
a lot in this cook.
538
00:24:37,867 --> 00:24:40,957
- I think it looks good.
- Thanks, Chef.
539
00:24:41,001 --> 00:24:44,570
Dara, do you feel that
your dish is complete?
540
00:24:44,613 --> 00:24:46,615
There's one element
that went wrong,
541
00:24:46,659 --> 00:24:49,096
so I decided to keep it
off the plate.
542
00:24:49,096 --> 00:24:52,491
Okay. Thank you.
543
00:24:52,534 --> 00:24:55,189
All right, Brandi.
544
00:24:55,232 --> 00:24:57,757
Every time these judges
come around, you never know
what they're thinking,
545
00:24:57,800 --> 00:24:59,976
and you instantly start
to doubt yourself.
546
00:24:59,976 --> 00:25:01,674
Are you happy
with the cook on the fish?
547
00:25:01,761 --> 00:25:02,588
I think it's gonna be
cooked very well.
548
00:25:02,675 --> 00:25:05,416
My skin's
still really crispy.
549
00:25:05,460 --> 00:25:07,462
I definitely think
the standards are higher
than they've ever been.
550
00:25:07,549 --> 00:25:10,030
- And did you marinate
the shrimp in the mezcal?
- Yes, Chef.
551
00:25:10,073 --> 00:25:13,076
People are putting finale
plates up to these judges.
552
00:25:13,120 --> 00:25:15,949
So, I did a profiterole with
a almond liqueur pastry cream.
553
00:25:15,992 --> 00:25:18,473
You like 'em this crunchy, huh?
554
00:25:18,560 --> 00:25:20,823
They're not letting
little things slide
that all of us should know.
555
00:25:20,910 --> 00:25:23,260
- Are you happy
with the plating?
- Yeah.
556
00:25:23,304 --> 00:25:26,002
- Yeah?
- Are you sure?
557
00:25:26,046 --> 00:25:28,962
If you mess up something simple,
it's just not gonna be pretty.
558
00:25:31,007 --> 00:25:33,009
- What happened here?
- Is this raw?
559
00:25:33,009 --> 00:25:35,011
Oh, definitely.
560
00:25:35,011 --> 00:25:36,796
Is this a deconstructed dish
561
00:25:36,839 --> 00:25:39,102
or did you just rip the top
off the muffins?
562
00:25:39,102 --> 00:25:43,454
Uh, it's deconstructed,
but because it's undercooked.
563
00:25:43,498 --> 00:25:46,414
I flipped it over and then
I just picked the best
pieces I wanted.
564
00:25:46,501 --> 00:25:47,546
Got it.
565
00:25:51,941 --> 00:25:54,465
- Fred, apple brandy.
- Yes.
566
00:25:54,509 --> 00:25:57,904
I know for a fact
that this is not a middle dish.
567
00:25:57,947 --> 00:25:58,948
It's a matter of whether
or not it lands me
568
00:25:58,992 --> 00:26:00,907
in the top three
or the bottom three,
569
00:26:00,950 --> 00:26:02,386
just given the risk
that I took tonight.
570
00:26:02,430 --> 00:26:04,519
What's in the, uh, cream?
571
00:26:04,606 --> 00:26:07,522
So, the cream itself,
it's mascarpone vanilla bean.
572
00:26:07,609 --> 00:26:10,046
I don't really know
what's going through, like,
their heads right now.
573
00:26:10,090 --> 00:26:11,874
Like, they could love the dish,
they could hate the dish--
574
00:26:11,961 --> 00:26:13,659
you can't really read it
from their faces.
575
00:26:13,746 --> 00:26:16,009
Thank you.
576
00:26:19,926 --> 00:26:21,841
- So many good dishes there.
- Absolutely.
577
00:26:21,884 --> 00:26:25,061
- Interesting mix
of sweet and savory.
- Yeah.
578
00:26:25,061 --> 00:26:27,760
- Confident?
- Yeah, I'm good. Ready?
579
00:26:27,803 --> 00:26:28,848
Yeah.
580
00:26:31,764 --> 00:26:34,070
Shaun, thank you so much
for curating
581
00:26:34,070 --> 00:26:37,683
this incredible mystery box
with amazing spirits.
582
00:26:37,770 --> 00:26:40,163
My pleasure, Chef.
583
00:26:40,163 --> 00:26:41,991
Emily, you get to spend
some very special time now
584
00:26:42,035 --> 00:26:44,515
with our season seven winner.
585
00:26:44,559 --> 00:26:45,995
All of you, please give it up
for Shaun O'Neale.
586
00:26:46,039 --> 00:26:47,562
- Congrats.
- Thank you, Chef.
587
00:26:47,649 --> 00:26:49,564
Take a break
up on that balcony.
588
00:26:49,608 --> 00:26:51,740
Good luck, guys.
589
00:26:51,784 --> 00:26:55,439
Right, let's taste
the top dishes of the night.
590
00:26:55,483 --> 00:26:59,530
This first dish featured
a very uncommon spirit.
591
00:26:59,574 --> 00:27:03,665
It really did help
bring their seafood to life.
592
00:27:03,665 --> 00:27:07,234
Please come forward...
593
00:27:07,277 --> 00:27:09,671
Christian.
594
00:27:09,715 --> 00:27:12,369
I'm talking about.
595
00:27:13,719 --> 00:27:15,068
Called it. Called it!
596
00:27:17,026 --> 00:27:19,550
Remind us what you liqueur
you got this evening
597
00:27:19,594 --> 00:27:21,161
and then describe
the dish, please.
598
00:27:21,204 --> 00:27:23,903
I got the mezcal,
so the dish that I prepared
599
00:27:23,946 --> 00:27:25,556
is a coconut bang shrimp
600
00:27:25,600 --> 00:27:27,123
served with a mezcal
apricot sauce
601
00:27:27,123 --> 00:27:29,604
topped with microgreens.
602
00:27:29,691 --> 00:27:32,607
It looks crunchy,
crispy, rich.
603
00:27:32,694 --> 00:27:34,609
I'm really curious
about your sauce.
604
00:27:34,696 --> 00:27:36,132
It looks like it has
a nice consistency.
605
00:27:36,176 --> 00:27:37,264
Can't wait to try it.
606
00:27:47,448 --> 00:27:48,841
The shrimp are delicious.
607
00:27:48,884 --> 00:27:51,147
I mean, really cooked
impeccably.
608
00:27:51,147 --> 00:27:52,801
The sauce is intriguing.
609
00:27:52,845 --> 00:27:54,803
I think you've hit
the jackpot on there
610
00:27:54,847 --> 00:27:56,631
with apricot, mezcal,
and what else?
611
00:27:56,718 --> 00:27:59,503
- And little bit
of that lime zest.
- Excellent.
612
00:27:59,547 --> 00:28:01,941
Here's the thing,
it needs a slaw.
613
00:28:01,984 --> 00:28:04,857
Just something else
to give that little crunch
on there, that's all.
614
00:28:04,944 --> 00:28:07,294
Yeah, Christian,
I mean, you understood
615
00:28:07,381 --> 00:28:10,253
what we were asking you
as far as using the spirit
in a clever way,
616
00:28:10,297 --> 00:28:14,257
as well as capturing the fun
and the vibe in Vegas,
and this is exactly that.
617
00:28:14,301 --> 00:28:15,824
Thank you so much.
618
00:28:15,824 --> 00:28:17,521
You're concentrating
on flavors.
619
00:28:17,565 --> 00:28:19,262
You have good technique.
620
00:28:19,306 --> 00:28:20,742
You're just putting really
good food on the plate,
621
00:28:20,786 --> 00:28:22,004
and I love the honesty in this.
622
00:28:22,091 --> 00:28:24,050
- Good job.
- Thank you, Christian.
623
00:28:24,050 --> 00:28:26,748
- Thank you, Christian.
- Good job, brother, good job.
624
00:28:26,748 --> 00:28:27,749
Thank you.
625
00:28:30,578 --> 00:28:33,015
Second dish we want to taste,
626
00:28:33,059 --> 00:28:36,018
certainly one of the best
desserts of the night--
627
00:28:36,105 --> 00:28:38,978
please come forward...
628
00:28:38,978 --> 00:28:40,544
Fred.
629
00:28:40,588 --> 00:28:42,503
- Good job, Fred!
- Thank you. Thank you.
630
00:28:42,546 --> 00:28:43,896
Thank you.
631
00:28:46,246 --> 00:28:48,204
All right, Fred,
tell us what you made for us.
632
00:28:48,248 --> 00:28:52,078
I made a take on a Montenegrin
dessert called krempita,
633
00:28:52,078 --> 00:28:54,210
which is made with layers
of homemade phyllo dough
634
00:28:54,210 --> 00:28:57,083
with a mascarpone
and apple brandy cream,
635
00:28:57,126 --> 00:29:00,564
flambéed apples, as well as a
miso apple brandy butterscotch.
636
00:29:00,608 --> 00:29:02,218
Fred, it looks stunning.
637
00:29:02,218 --> 00:29:04,003
You plate with
such beautiful finesse.
638
00:29:04,003 --> 00:29:05,004
Thank you.
639
00:29:05,047 --> 00:29:06,527
- Shall we?
- Yeah.
640
00:29:13,839 --> 00:29:16,058
That, Fred, is exceptional.
I love it.
641
00:29:16,102 --> 00:29:19,018
I do love the contrast
of the crunch,
642
00:29:19,061 --> 00:29:21,237
the sweetness
with that miso caramel.
643
00:29:21,237 --> 00:29:23,065
It's bloody exceptional,
young man.
644
00:29:23,152 --> 00:29:24,675
Fred, I love the phyllo.
645
00:29:24,675 --> 00:29:26,677
I can feel all
the different layers
646
00:29:26,721 --> 00:29:28,070
kind of bursting in my palate.
647
00:29:28,157 --> 00:29:30,333
It shows a lot of technique
648
00:29:30,377 --> 00:29:32,161
- and understanding
of ingredients.
- Thank you, Chef.
649
00:29:32,205 --> 00:29:33,902
I agree with their comments.
650
00:29:33,902 --> 00:29:37,253
The phyllo dough gave us
a nice, neutral base,
651
00:29:37,253 --> 00:29:40,039
and really exalts all the other
flavors on the dish.
652
00:29:40,082 --> 00:29:41,997
The apples, which are
perfectly roasted
653
00:29:42,041 --> 00:29:44,695
and infused with
that apple brandy flavor,
654
00:29:44,739 --> 00:29:46,741
- very difficult to do. Bravo.
- Thank you.
655
00:29:46,785 --> 00:29:48,874
- Well done.
- Thank you, Chef.
656
00:29:48,961 --> 00:29:51,354
- Go, Fred!
657
00:29:51,398 --> 00:29:54,880
Good job.
658
00:29:54,967 --> 00:29:56,925
So, the final dish
that we'd like to taste,
659
00:29:56,925 --> 00:30:00,711
from a young lady who pulled out
an amazing dish
660
00:30:00,755 --> 00:30:05,629
despite her self-doubt
and uncertainty.
661
00:30:05,673 --> 00:30:07,806
Please come forward, Brandi.
662
00:30:10,591 --> 00:30:12,723
Congrats, Brandi.
663
00:30:12,767 --> 00:30:14,943
It feels great to be in
the top three with Shaun here.
664
00:30:14,943 --> 00:30:16,771
You know, I'm the only one
from his season.
665
00:30:16,815 --> 00:30:18,729
He's expecting
a lot out of me.
666
00:30:18,729 --> 00:30:20,296
I think he's probably
pretty proud
667
00:30:20,296 --> 00:30:22,733
that I'm being called down
right now.
668
00:30:22,777 --> 00:30:23,909
Brandi, can you remind us
of the spirit
669
00:30:23,996 --> 00:30:24,910
that you had to work with?
670
00:30:24,997 --> 00:30:27,086
I had limoncello,
671
00:30:27,129 --> 00:30:29,958
and I made a cast iron
seared salmon
672
00:30:29,958 --> 00:30:33,135
glazed with a soy sesame
limoncello sauce,
673
00:30:33,222 --> 00:30:36,095
a spot prawn
limoncello ceviche,
674
00:30:36,138 --> 00:30:38,793
and sautéed lemon garlic
bok choy.
675
00:30:38,837 --> 00:30:40,316
It looks excellent.
676
00:30:40,360 --> 00:30:42,188
I love it when
you cook salmon in a way
677
00:30:42,231 --> 00:30:45,104
that you can almost see
the medium rare.
678
00:30:45,104 --> 00:30:48,020
- It looks spot on.
- Thank you, Chef.
679
00:30:50,239 --> 00:30:52,763
Limoncello,
one of Joe's favorites.
680
00:30:52,807 --> 00:30:54,940
'Cause I do order
limoncello back sometimes.
681
00:30:55,027 --> 00:30:56,985
What's in a limoncello back?
682
00:30:57,029 --> 00:30:58,160
No, it's like, you know,
you order a beer
683
00:30:58,247 --> 00:31:00,119
and then a whiskey back.
684
00:31:00,162 --> 00:31:02,164
So you just take a shot
of limoncello after your beer?
685
00:31:02,251 --> 00:31:03,949
- Yeah.
- All right.
686
00:31:04,036 --> 00:31:06,255
You should try it.
687
00:31:06,299 --> 00:31:09,345
Look at that.
Shaun, can you see that
up there?
688
00:31:09,389 --> 00:31:12,348
Spot on. I had no doubts
with Brandi and salmon.
689
00:31:12,392 --> 00:31:15,134
Thank you, Shaun.
690
00:31:15,177 --> 00:31:17,353
Uh, young lady,
salmon's cooked perfectly.
691
00:31:17,353 --> 00:31:19,138
But the bok choy is exceptional.
692
00:31:19,181 --> 00:31:21,183
But doesn't need the shrimp.
693
00:31:21,270 --> 00:31:23,098
It just takes you down
a different route
694
00:31:23,142 --> 00:31:25,361
when you're so excited
about that beautiful
695
00:31:25,361 --> 00:31:27,189
earthiness from the bok choy.
696
00:31:27,233 --> 00:31:28,930
I'm just surprised
with the balance of flavor
697
00:31:28,930 --> 00:31:30,192
and harmony that you achieved
698
00:31:30,279 --> 00:31:34,327
with soy, sesame oil,
and limoncello.
699
00:31:34,370 --> 00:31:36,807
And you made it work,
young lady.
700
00:31:36,807 --> 00:31:38,026
- Thank you.
- It's delicious.
701
00:31:38,026 --> 00:31:39,506
- Congratulations.
- Thank you.
702
00:31:39,549 --> 00:31:41,464
Good job, Brandi!
703
00:31:43,162 --> 00:31:46,034
Good job, guys.
704
00:31:46,078 --> 00:31:49,081
We need a minute to discuss
right now, please.
705
00:31:49,168 --> 00:31:51,300
The bok choy and the salmon,
to mix that limoncello?
706
00:31:51,344 --> 00:31:54,477
- That's pretty compelling.
- Yeah. Fred's?
707
00:31:54,477 --> 00:31:57,524
- That's the most
intellectual dish.
- Yeah.
708
00:31:57,611 --> 00:32:00,179
Christian's dish, I just like
everything about that dish.
709
00:32:01,441 --> 00:32:02,659
Good luck, guys.
710
00:32:06,620 --> 00:32:09,840
The good news is that
all three of you are safe
from elimination.
711
00:32:09,840 --> 00:32:11,842
But most importantly,
712
00:32:11,886 --> 00:32:15,411
one of you will receive
the beautiful immunity pin.
713
00:32:15,411 --> 00:32:20,025
The person that we thought
714
00:32:20,068 --> 00:32:23,158
executed
the best dish tonight,
715
00:32:23,202 --> 00:32:24,986
congratulations goes to...
716
00:32:38,043 --> 00:32:40,915
The person that we thought
717
00:32:40,959 --> 00:32:43,831
executed the best dish tonight
718
00:32:43,874 --> 00:32:47,139
and deserves this immunity pin,
719
00:32:47,182 --> 00:32:49,141
congratulations goes to...
720
00:32:52,448 --> 00:32:54,407
Fred.
721
00:32:54,407 --> 00:32:56,235
Thank you, Chef.
Thank you.
722
00:32:56,278 --> 00:32:58,846
Good job, Fred.
723
00:32:58,846 --> 00:33:01,153
I won immunity! Oh, my God.
724
00:33:01,240 --> 00:33:03,372
I just took a risk
in the spirit of Vegas
725
00:33:03,416 --> 00:33:07,159
and it paid off
in the form of this pin.
726
00:33:07,246 --> 00:33:08,856
You three, congratulations
once again.
727
00:33:08,899 --> 00:33:10,423
Please make your way up
to the balcony, well done.
728
00:33:10,423 --> 00:33:13,208
It's "Back to Win,"
it's a new season, new Fred,
729
00:33:13,208 --> 00:33:15,950
and it's indescribable
amounts of joy.
730
00:33:16,037 --> 00:33:17,082
- Good job, buddy.
- Thank you.
731
00:33:17,169 --> 00:33:18,866
- I know, I know!
- That was beautiful.
732
00:33:18,909 --> 00:33:23,349
- Thank you.
- Now for the not so good news.
733
00:33:23,392 --> 00:33:26,874
We now have to taste
the bottom three dishes
of the evening,
734
00:33:26,917 --> 00:33:30,443
and from that,
one of you will be going home.
735
00:33:30,486 --> 00:33:33,011
The first dish we need to take
a much closer look at--
736
00:33:33,011 --> 00:33:35,709
despite being plated well,
737
00:33:35,752 --> 00:33:40,192
it really lacked in spirit
of flavor they wanted
to highlight.
738
00:33:40,235 --> 00:33:43,021
Please step down...
739
00:33:43,021 --> 00:33:45,284
- Dara.
- Oh!
740
00:33:45,327 --> 00:33:47,242
I was a mess today.
741
00:33:47,242 --> 00:33:50,158
My station was a mess,
my head was a mess,
742
00:33:50,202 --> 00:33:52,900
this dish is a mess.
Really disappointing.
743
00:33:52,943 --> 00:33:56,643
- So, Dara,
describe the dish please.
- So, I had dark rum.
744
00:33:56,730 --> 00:34:00,473
In front of you,
I have a rum-soaked cake
with a mascarpone cream,
745
00:34:00,516 --> 00:34:03,780
tropical fruit,
and a macadamia nut brittle.
746
00:34:03,824 --> 00:34:07,349
I don't see
the soaked part of it.
It looks dry to me.
747
00:34:07,393 --> 00:34:09,351
It's definitely missing
a sauce component.
748
00:34:09,438 --> 00:34:11,310
And it just looks like
an incomplete dessert.
749
00:34:20,275 --> 00:34:24,149
Dara, the actual flavor
of the cake is good,
750
00:34:24,149 --> 00:34:26,499
but I can't taste
that beautiful spiced rum.
751
00:34:26,499 --> 00:34:28,370
I don't have to
tell you, Dara,
752
00:34:28,370 --> 00:34:31,025
you know it's a little bit
heavy and greasy.
753
00:34:31,112 --> 00:34:34,072
Fruit's okay, but it's not
what a cake looks like.
754
00:34:34,115 --> 00:34:36,813
It looks like pancakes.
755
00:34:36,857 --> 00:34:40,165
The nut brittle is just unedible
and the sponge is very plain.
756
00:34:40,165 --> 00:34:43,124
I like the cream,
but whipped cream?
Come on, big deal.
757
00:34:43,168 --> 00:34:46,649
It's "Back to Win."
Thank you.
758
00:34:46,693 --> 00:34:50,958
- It's okay, Dara.
- Head up, Dara.
You still did so much.
759
00:34:50,958 --> 00:34:53,003
- I can't taste the rum.
- She's better than that.
760
00:34:53,047 --> 00:34:54,527
She's much better than that.
But when you get too clever,
761
00:34:54,527 --> 00:34:57,486
you're gonna trip over.
What a shame.
762
00:34:57,573 --> 00:35:00,402
The second dish that we want
to examine more closely
763
00:35:00,402 --> 00:35:05,015
incorporated a very common
and rudimentary spirit,
764
00:35:05,059 --> 00:35:07,975
but had shockingly poor
technique.
765
00:35:08,018 --> 00:35:10,630
Please come forward, Cate.
766
00:35:12,414 --> 00:35:14,242
I'm definitely disappointed.
767
00:35:14,286 --> 00:35:16,636
My presentation
is not where I want it to be.
768
00:35:16,679 --> 00:35:19,856
But I'm extremely confident
in my flavors,
769
00:35:19,943 --> 00:35:21,989
and hopefully
it's gonna keep me here.
770
00:35:22,032 --> 00:35:23,991
Cate, can you
remind us of the spirit
that you had to work with?
771
00:35:24,034 --> 00:35:26,994
I got bourbon
underneath my mystery box.
772
00:35:27,037 --> 00:35:29,344
And I made a stonefruit
spice cake
773
00:35:29,388 --> 00:35:32,217
with a bourbon vanilla bean
caramel sauce
774
00:35:32,217 --> 00:35:34,393
and crème fresh Chantilly cream.
775
00:35:34,436 --> 00:35:37,570
Cate, I push you a lot
because I see greatness.
776
00:35:37,570 --> 00:35:41,095
But this plate
reminds me of a dish
777
00:35:41,182 --> 00:35:42,357
that's been sent back
to the kitchen
778
00:35:42,401 --> 00:35:43,924
when someone's finished
their dessert.
779
00:35:54,456 --> 00:35:56,719
Oh, Cate,
I could cry, young lady,
780
00:35:56,763 --> 00:35:59,461
'cause on my plate
I've got crispy bits of cake,
781
00:35:59,505 --> 00:36:01,594
raw bits of cake,
half-cooked bits of cake,
782
00:36:01,594 --> 00:36:04,684
and so I'm just-- I'm confused.
783
00:36:04,727 --> 00:36:07,208
The caramel's the saving grace.
It's actually delicious.
784
00:36:07,252 --> 00:36:10,603
But we're not doing a caramel
mystery box challenge.
785
00:36:10,603 --> 00:36:14,259
I'm, uh-- I'm disappointed.
I'm disappointed for you.
786
00:36:14,302 --> 00:36:17,044
Cate, you had all the makings
of a wonderful dessert here.
787
00:36:17,044 --> 00:36:19,394
There's just a lot
of technical flaws,
and I think you know that.
788
00:36:19,394 --> 00:36:21,309
But I liked the Chantilly cream.
789
00:36:21,353 --> 00:36:22,484
I thought it was
gonna be grainy, it wasn't.
790
00:36:22,571 --> 00:36:24,443
I'll just get
to the heart of the matter.
791
00:36:24,486 --> 00:36:26,488
I mean, when you deconstruct
a dish to try and hide
792
00:36:26,532 --> 00:36:28,621
that the components
are undercooked and raw,
793
00:36:28,664 --> 00:36:31,319
it's kind of a disaster.
794
00:36:31,363 --> 00:36:34,801
- Thank you, Cate.
- Thank you.
795
00:36:34,844 --> 00:36:35,976
It's okay.
796
00:36:38,979 --> 00:36:41,155
Okay, the final dish
797
00:36:41,242 --> 00:36:43,462
we would like to taste
and dissect further,
798
00:36:43,505 --> 00:36:47,074
despite having some
intriguing elements,
799
00:36:47,117 --> 00:36:49,468
simply failed to meet
800
00:36:49,511 --> 00:36:53,167
our level of expectation.
801
00:36:53,211 --> 00:36:55,865
Please come forward...
802
00:36:55,952 --> 00:36:58,433
Tommy.
803
00:37:01,393 --> 00:37:03,308
I've been in the bottom three
two weeks in a row.
804
00:37:03,395 --> 00:37:05,005
It's not a good feeling
at all.
805
00:37:05,005 --> 00:37:09,749
I just have to ask you,
806
00:37:09,749 --> 00:37:11,881
is this really what
it's supposed to look like?
807
00:37:14,144 --> 00:37:15,624
It just looks peculiar.
808
00:37:29,072 --> 00:37:31,771
I just have to ask you,
809
00:37:31,814 --> 00:37:34,469
is this really what
it's supposed to look like?
810
00:37:34,513 --> 00:37:36,645
Well, when I do sweet potatoes,
811
00:37:36,645 --> 00:37:38,517
sometimes I like
to melon ball them out
812
00:37:38,560 --> 00:37:40,649
so that it doesn't look
so unattractive.
813
00:37:40,693 --> 00:37:45,088
I gotta say, as a guy
who has an eye towards fashion,
814
00:37:45,132 --> 00:37:46,307
makes his living in fashion,
815
00:37:46,351 --> 00:37:48,440
these colors don't really
816
00:37:48,483 --> 00:37:50,311
have any space on this runway.
817
00:37:50,355 --> 00:37:52,095
Even the choice of the plate.
818
00:37:52,139 --> 00:37:54,097
I mean, you couldn't have picked
a worse color, Tommy.
819
00:37:54,097 --> 00:37:56,535
- Really?
- Really.
820
00:37:56,578 --> 00:37:59,102
- What alcohol did you have?
- I used scotch.
821
00:37:59,102 --> 00:38:00,887
Tell us about this dish.
822
00:38:00,974 --> 00:38:06,588
This is a sweet potato
butterscotch praline tartelette.
823
00:38:06,675 --> 00:38:08,373
- Should we try it?
- Let's hope it tastes better.
824
00:38:18,557 --> 00:38:20,994
Uh, Tommy, dish looks a mess.
825
00:38:20,994 --> 00:38:25,128
I think of what scotch does
to apples-- mind-blowing.
826
00:38:25,128 --> 00:38:28,131
It's one of the best liqueurs
to enhance a dessert,
827
00:38:28,131 --> 00:38:31,352
and this is just
not very good at all.
828
00:38:31,352 --> 00:38:34,224
The scoops look weird,
and it's unfinished.
829
00:38:34,268 --> 00:38:36,139
Tommy, it tastes better
than it looks.
830
00:38:36,139 --> 00:38:37,924
I have really nothing else
to say except for that. Sorry.
831
00:38:37,967 --> 00:38:39,926
Thank you, Chef.
832
00:38:39,969 --> 00:38:42,102
So who's going home?
833
00:38:44,800 --> 00:38:47,716
Dara, Cate, and Tommy,
please give us a minute.
834
00:38:47,803 --> 00:38:50,066
We've got some very, very heavy
discussions to have.
835
00:38:50,066 --> 00:38:51,329
Excuse us.
836
00:38:59,641 --> 00:39:01,513
- So, Dara.
- I think that
what you saw tonight
837
00:39:01,556 --> 00:39:03,515
was her youthfulness.
838
00:39:03,602 --> 00:39:05,517
- Could you taste
the rum though? No.
- No.
839
00:39:05,604 --> 00:39:07,649
Cate, on my plate,
I had some raw,
840
00:39:07,736 --> 00:39:10,609
half-cooked bits
of that cake on there.
841
00:39:10,652 --> 00:39:12,175
It's a shame.
842
00:39:12,219 --> 00:39:14,569
- Tommy's?
- The execution was off.
843
00:39:14,613 --> 00:39:16,310
There was a lot
of errors in it.
844
00:39:16,310 --> 00:39:17,659
It's very clear to me.
845
00:39:17,746 --> 00:39:20,009
- Aarón?
- Yeah. 100%.
846
00:39:20,096 --> 00:39:22,098
Oh, my goodness.
847
00:39:28,278 --> 00:39:30,542
Dara, Cate, Tommy,
all three of you produced
848
00:39:30,629 --> 00:39:32,848
three somewhat
lacklust dishes tonight.
849
00:39:32,892 --> 00:39:38,027
And the person not moving
forward in the competition is...
850
00:39:41,553 --> 00:39:43,206
Cate.
851
00:39:44,599 --> 00:39:46,471
What the heck?
852
00:39:46,514 --> 00:39:48,429
Tommy, Dara, head back
to your stations.
853
00:39:48,473 --> 00:39:49,561
- Good job, you guys.
- I love you, Cate.
854
00:39:49,604 --> 00:39:52,433
- Keep kicking ass.
- I love you.
855
00:39:52,477 --> 00:39:53,782
I'm gonna miss you guys.
856
00:39:56,437 --> 00:40:00,615
Cate, I know how much this
"Back to Win" means to you.
857
00:40:00,659 --> 00:40:05,533
But the actual cake
was raw and undercooked,
858
00:40:05,577 --> 00:40:10,233
and in a panic,
you assembled bits
and threw them on the plate.
859
00:40:10,277 --> 00:40:13,802
Unfortunately,
it just didn't work.
860
00:40:13,889 --> 00:40:16,457
Please place your apron
on your bench
and say good night.
861
00:40:16,501 --> 00:40:17,850
- Thank you.
- Thank you.
862
00:40:17,937 --> 00:40:20,896
Love you, Cate.
863
00:40:20,940 --> 00:40:23,377
In season eight, I had
the best record of the season,
864
00:40:23,464 --> 00:40:27,337
I kicked ass,
and I was expecting to be
here until the end.
865
00:40:27,381 --> 00:40:32,386
It's definitely showing
how fierce and cutthroat
this season is.
866
00:40:32,473 --> 00:40:34,997
The stakes were huge,
and the talent was insane.
867
00:40:35,041 --> 00:40:38,610
I know I did
everything I could have
in that 60 minutes.
868
00:40:38,653 --> 00:40:40,699
Sometimes
hits the fan
869
00:40:40,742 --> 00:40:42,744
and you just gotta,
you know, duck.
870
00:40:42,831 --> 00:40:45,312
Bye, MasterChef!
I'm gonna miss you guys.
871
00:40:50,143 --> 00:40:55,278
I warned you weeks ago,
it's the most competitive
season yet.
872
00:40:55,322 --> 00:40:59,587
Last challenge,
we lost a semifinalist
from season six!
873
00:40:59,631 --> 00:41:04,853
Tonight, we lose a semifinalist
from season eight in Cate.
874
00:41:04,853 --> 00:41:08,291
So, if you can't tell by now
875
00:41:08,335 --> 00:41:11,860
that the bloody slate is clean
876
00:41:11,947 --> 00:41:14,254
coming "Back to Win,"
you'll never know.
877
00:41:14,297 --> 00:41:15,647
Good night.
878
00:41:17,562 --> 00:41:18,693
- Next time...
- Ramsay to Coast Guard.
879
00:41:18,737 --> 00:41:20,434
...the top 18 take on
their first
880
00:41:20,478 --> 00:41:22,567
team challenge
of the season.
881
00:41:22,610 --> 00:41:25,439
You will be feeding
the women and men
882
00:41:25,526 --> 00:41:27,659
- of the US Coast Guard.
- Uh-oh.
883
00:41:27,746 --> 00:41:29,574
But with another cook
in the firing line...
884
00:41:29,661 --> 00:41:32,533
Let's get some chow, men!
885
00:41:32,577 --> 00:41:34,317
- How long are you
blanching them?
- Don't holler at me.
886
00:41:34,317 --> 00:41:36,755
- Don't jump ship.
- ...it won't be smooth sailin.
887
00:41:36,755 --> 00:41:37,886
- Where's the potato?
- We're not ready.
888
00:41:37,930 --> 00:41:40,410
- Say that again?
- It's stressing everybody out.
889
00:41:40,454 --> 00:41:43,892
Hey, it's raw.
How?
890
00:41:43,979 --> 00:41:47,635
On the floor,
and we've just put them
back on the grill.
891
00:41:47,679 --> 00:41:48,331
- No!
- You're going down, young man.
70270
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