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- Previously on
- Back to Win"...
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00:00:05,135 --> 00:00:08,051
- Ramsay to Coast Guard.
- The top 18 faced their first
team challenge of the season.
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00:00:08,095 --> 00:00:11,924
You will be feeding
the women and men
of the U.S. Coast Guard.
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00:00:11,968 --> 00:00:15,058
- Uh-oh.
- Let's get some chow, men!
5
00:00:15,102 --> 00:00:16,233
- How long are you
blanching them?
- Don't holler at me.
6
00:00:16,277 --> 00:00:18,366
Don't jump ship.
7
00:00:18,409 --> 00:00:19,106
But under a heavy
barrage of pressure...
8
00:00:19,193 --> 00:00:20,194
Where's the potatoes?
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00:00:20,194 --> 00:00:21,238
It's stressing everybody out.
10
00:00:21,282 --> 00:00:22,979
On the floor,
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00:00:23,066 --> 00:00:23,762
and we've just put them
back on the grill?
12
00:00:27,157 --> 00:00:28,854
...one cook fought
a losing battle.
13
00:00:28,898 --> 00:00:31,770
Alejandro, hand me your apron.
14
00:00:31,770 --> 00:00:32,989
Tonight...
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00:00:32,989 --> 00:00:35,165
It's a secret that's so big,
16
00:00:35,209 --> 00:00:37,298
I'm almost afraid to say it
on national television.
17
00:00:37,341 --> 00:00:39,300
...a shocking truth
sets the cooks on a challenge
18
00:00:39,343 --> 00:00:41,302
no one saw coming.
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00:00:41,302 --> 00:00:44,174
- I actually love vegan food.
- That can't be true.
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00:00:44,218 --> 00:00:46,916
Tonight you have to cook
an incredible vegan dish.
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00:00:46,959 --> 00:00:49,875
Vegetables by themselves?
It's like a bad nightmare.
22
00:00:49,875 --> 00:00:51,877
You gotta go now.
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00:00:51,921 --> 00:00:53,749
With immunity
and elimination at stake...
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00:00:53,792 --> 00:00:56,230
This is a crowd pleaser,
a money maker,
and a winner.
25
00:00:56,230 --> 00:00:58,536
...the proof is on the plate.
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00:00:58,536 --> 00:01:01,148
- That is not good.
- The errors are
significant here.
27
00:01:02,149 --> 00:01:03,237
Say goodbye.
28
00:01:19,122 --> 00:01:21,255
It's an exciting
challenge tonight.
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00:01:21,342 --> 00:01:23,474
And this genre of food
is very hard to execute.
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00:01:23,518 --> 00:01:24,693
Mm. Yeah.
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- Welcome back.
- Let's go!
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00:01:29,480 --> 00:01:31,917
- Let's go, guys.
- Let's go, let's go!
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Being top 17 and winning
our first team challenge,
it feels amazing,
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00:01:36,487 --> 00:01:40,143
but so far I've been
right in the middle of the pack.
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00:01:40,187 --> 00:01:41,927
Good to see you all.
Line up.
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I wanna show the judges that
I'm not here to just skate by.
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00:01:45,279 --> 00:01:47,672
I'm here to win.
38
00:01:47,716 --> 00:01:50,501
Right, all of you,
welcome back to
the MasterChef kitchen.
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00:01:50,545 --> 00:01:53,330
We just came off
a very big field challenge,
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00:01:53,374 --> 00:01:56,159
so tonight
we got a clean slate.
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That means the immunity pin
is up for grabs again.
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00:02:00,163 --> 00:02:02,383
- Yes, Chef.
- For tonight's challenge
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00:02:02,426 --> 00:02:04,602
we're doing another
"MasterChef" first,
44
00:02:04,602 --> 00:02:08,084
not just because the challenge
has never been seen before,
45
00:02:08,171 --> 00:02:10,826
but because I've been keeping
a culinary secret
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00:02:10,869 --> 00:02:11,914
I've never told any of you.
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It's a secret that's so big,
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00:02:17,485 --> 00:02:20,183
I'm almost afraid to say it
on national television.
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00:02:23,447 --> 00:02:25,275
Don't worry, Gordon.
This is a safe space.
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00:02:25,319 --> 00:02:29,149
- We'll support you.
- Right?
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After all these years,
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I can finally admit
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00:02:35,067 --> 00:02:36,982
that I actually love vegan food.
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- Wow.
- That can't be true.
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00:02:39,202 --> 00:02:44,207
Are you serious?
Mr. Beef Wellington likes
vegetables by themselves?
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00:02:44,251 --> 00:02:46,470
This just sounds
like a bad nightmare.
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It's taken me 20 years
to get to this point.
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cauliflower steak.
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Should be a ribeye steak,
not a cauliflower steak.
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00:02:52,433 --> 00:02:54,435
You know I'm not a rabbit,
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00:02:54,478 --> 00:02:56,480
and yet you serve me food
that's fit for a rabbit hutch.
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In fact,
I'm not even going to eat it.
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00:02:59,004 --> 00:03:02,486
Guys, honestly, if I can learn
to cook phenomenal vegan food
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00:03:02,573 --> 00:03:04,358
after all those years
hating vegan,
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then you can learn too.
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00:03:07,012 --> 00:03:08,927
Anyone with a good knowledge
of flavors and techniques
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00:03:09,014 --> 00:03:10,929
is capable
of amazing vegan cooking.
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Yes, Chef.
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So, tonight your challenge
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is cooking us
an incredible vegan dish.
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When it comes to cooking
vegan food, look at me.
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I'm a meat guy.
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- Wow.
- This is gonna be hard.
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But first, to give you all
a little inspiration,
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I'm gonna show you how
to prepare a vegan version
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of one of my signature dishes
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and turn my famous
beef wellington...
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I knew it!
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...into my infamous
beet wellington.
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- Oh, wow.
- Everyone, please,
eyes wide open.
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- Whoo!
- Being a pastry chef,
I don't personally
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have a ton of experience cooking
with vegan food.
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I've never worked
without dairy on my side,
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00:03:49,141 --> 00:03:50,926
so it's definitely
gonna be a challenge.
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I wanna say, beets,
I mean, the most amazing beets.
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I've part blanched
this beetroot here, okay?
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Beautifully seasoned it,
blanched it in boiling water.
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We're gonna wrap this
with a vegan beet crepe.
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00:04:02,503 --> 00:04:04,505
We've taken the tops
of the beets,
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puréed them with
some fresh chives, and made
a proper crepe batter.
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00:04:08,291 --> 00:04:11,076
So lightly oil the pan,
season the bottom of the pan,
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get that toasting
a little bit,
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and this crepe in.
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Now spread it throughout.
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From there, release that.
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A little tap,
tilt that down,
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around, push away,
and turn over
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and get a really nice color
on there.
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00:04:27,267 --> 00:04:28,659
- Stop it, Chef.
- Va-voom.
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That goes onto your cling film,
okay?
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00:04:31,227 --> 00:04:33,447
From there,
take your mushrooms
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00:04:33,534 --> 00:04:36,450
and literally just spread that
out nice and thinly.
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I've got some chestnut mushrooms
that I've chopped,
take all the water out.
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Next take your beet,
stick that in the middle, okay?
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00:04:44,632 --> 00:04:48,288
So we roll that over
nice and tight like that,
squeezing the ends.
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00:04:50,246 --> 00:04:51,378
And just tighten that like that.
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00:04:51,465 --> 00:04:53,336
You can now start to see
that sort of shape
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00:04:53,380 --> 00:04:55,773
of the wellington.
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We set that in the fridge,
literally like that,
five minutes.
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Now we start
with that vegan pastry.
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Lay that down.
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We don't use eggs, clearly,
'cause it's vegan.
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What I've got is this
incredible brine from chickpeas.
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- Mmm.
- Oh!
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So brush nicely.
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Once you've set your little
cylinder in the fridge,
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literally sit that on top there.
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00:05:16,794 --> 00:05:20,537
Now we're gonna roll that over
nice and tight
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- and then squeeze and twist.
- Wow.
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Set that again in the fridge
five minutes.
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Now once that's set,
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get your brush again
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00:05:30,373 --> 00:05:33,724
and lightly paste over with your
brine from your chickpeas.
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00:05:33,811 --> 00:05:36,858
And then I've got
some toasted pumpkin seeds
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that sit on top,
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and that goes in the oven
for 12 to 14 minutes.
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As that's cooking,
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we're gonna start
dressing the plate.
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And this is where
the dish goes up
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to a completely 'nother
level now.
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Nice.
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It's so incredible
watching Gordon cook...
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We've got golden beet purée.
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...he's like an artist bringing
paints and colors to life
on a blank canvas.
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00:05:58,053 --> 00:06:01,622
Take these roasted beets
and just sit them on the plate.
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00:06:01,665 --> 00:06:03,537
You just see
all these ingredients
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00:06:03,624 --> 00:06:06,540
just magically transformed
into this beautiful vegan dish.
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00:06:06,540 --> 00:06:09,194
I'm stunned by
that transformation.
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Take your pastry out.
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Wow.
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00:06:14,548 --> 00:06:15,766
That is perfect.
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00:06:15,810 --> 00:06:18,508
Slice off the ends
very carefully.
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00:06:18,552 --> 00:06:20,597
You can feel how crispy
that pastry is.
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Lift that up.
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Nicely done.
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Wow.
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00:06:24,775 --> 00:06:26,342
And look. Amazing.
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00:06:26,342 --> 00:06:29,084
- Oh, wow.
- That's perfect.
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A little touch of acidity with
a beautiful balsamic vinegar.
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00:06:32,783 --> 00:06:35,699
And then finally
going to finish that
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with a nice
bright green vinaigrette.
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Wow, Chef.
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And there we have a beautiful
roasted beet wellington.
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And that's how
a true MasterChef
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executes a delicious vegan dish.
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It's so gorgeous.
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Now tonight you'll have one hour
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to create a stunning vegan dish.
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Now all of the produce will
not be found in that pantry.
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00:07:06,382 --> 00:07:09,211
It will be found in our
beautiful MasterChef garden
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which is located outside.
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Oh.
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Out there you will find
all the freshest fruits
and vegetables
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that you could ever desire for
the most delicious vegan dish.
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You'll have access
to a limited pantry
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with even more
vegan-friendly ingredients.
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Whoever cooks
the best vegan dish tonight
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will earn the coveted
immunity pin.
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And the cook who makes
the worst dish tonight
will be eliminated.
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00:07:36,281 --> 00:07:39,720
- Is everybody to hit
MasterChef garden?
- Yes, Chef.
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Right.
Your 60 minutes start now.
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- Let's go.
- Go, go, go, go, go.
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Go, go, go, go!
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- Get to the garden!
- Come on, guys. Hustle.
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- Push, push, push! Let's go!
- Go, go, go, go, go.
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Go, go, go, go, go.
Come on.
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Let's go, let's go,
let's go, let's go.
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Move it! Move it!
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Pressure's on.
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- Ooh, that's beautiful.
- Oh, my God.
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00:08:01,611 --> 00:08:03,308
- Okay, and this.
- Basil, I am so sorry.
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Jalapenos.
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00:08:05,223 --> 00:08:07,965
The MasterChef Garden
is incredible,
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00:08:08,009 --> 00:08:10,315
but why couldn't we have
some meat on ice out there?
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00:08:10,359 --> 00:08:11,752
We couldn't have
a couple turkey legs
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or some steaks out there?
Like, come on.
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Ginger.
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00:08:14,929 --> 00:08:17,235
Oh, mushrooms.
More mushrooms. Sweet.
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- Gabe, you good?
- Yes, Chef.
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00:08:18,759 --> 00:08:19,760
- Got a lot of stuff out here.
- Inspired?
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00:08:19,803 --> 00:08:21,805
- Oh, hell yes, Chef.
- Good man.
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00:08:21,849 --> 00:08:23,633
- Mushrooms, leeks.
- Brandi?
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00:08:23,677 --> 00:08:24,895
- Yes?
- Is your garden like
this at home?
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I actually have a huge herb
garden at home...
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- I bet you do.
- ...because there's not
very many herbs
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- at the grocery stores
around me.
- Right.
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Garlic.
No, I don't need it.
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I'm so excited to be doing
this vegan challenge
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because I was a vegetarian
for a good chunk of my life,
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and I actually raised
my daughter as a vegetarian.
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Now I'm about to do a dish
that means so much to me,
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00:08:43,610 --> 00:08:45,220
something I cook for my daughter
all the time,
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so I'm really excited
to show what I can do.
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Let's rock and roll, Shanika.
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Look at that. Yeah.
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00:08:54,795 --> 00:08:55,752
Okay.
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00:08:55,796 --> 00:08:57,928
Ooh, this is heavy.
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00:08:58,015 --> 00:09:00,583
- Using our muscles today.
- Let's get it.
209
00:09:00,627 --> 00:09:01,715
Come on, come on, come on.
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00:09:01,758 --> 00:09:02,629
Get those flavors.
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00:09:04,718 --> 00:09:07,024
What a beautiful garden
out there.
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00:09:07,068 --> 00:09:09,113
- Yeah, absolutely.
- I can see a lot
of ideas flowing.
213
00:09:09,157 --> 00:09:11,942
To do the kind of ambitious,
complex preparations
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00:09:11,986 --> 00:09:15,076
to get to a vegan dish
and make it flavorful
215
00:09:15,119 --> 00:09:18,514
without using dairy or meat
is very difficult.
216
00:09:18,601 --> 00:09:19,863
- Really have to pull out
your creativity here.
- Yeah, absolutely.
217
00:09:19,950 --> 00:09:21,343
Nope.
218
00:09:21,386 --> 00:09:22,431
Look at this!
219
00:09:22,518 --> 00:09:23,737
I can do this!
220
00:09:26,653 --> 00:09:28,959
- There we go.
- Being Lebanese,
221
00:09:28,959 --> 00:09:31,396
a lot of our food
is veggie forward,
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00:09:31,440 --> 00:09:32,876
and I'm going to use recipes
223
00:09:32,963 --> 00:09:34,748
that my grandmother taught me.
224
00:09:34,835 --> 00:09:37,620
I'm making Lebanese falafel,
it's what I grew up on,
225
00:09:37,620 --> 00:09:41,624
with watermelon radish,
the micro cilantro, and parsley.
226
00:09:41,668 --> 00:09:43,191
This challenge was made for me,
227
00:09:43,278 --> 00:09:44,975
and I'm really excited,
and I hope the judges love it.
228
00:09:44,975 --> 00:09:47,630
All right, go-time.
229
00:09:47,674 --> 00:09:48,892
Perfect.
That's awesome.
230
00:09:48,979 --> 00:09:52,461
Tonight I'm making a jackfruit
Peking duck taco
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00:09:52,504 --> 00:09:56,291
with pickled vegetables
and garnished with a ton
of fresh herbs.
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00:09:56,334 --> 00:09:59,816
Jackfruit is
a great meat substitute,
233
00:09:59,860 --> 00:10:01,775
and it takes on whatever flavors
you put into it,
234
00:10:01,862 --> 00:10:04,168
so I'm really excited
to showcase this.
235
00:10:04,212 --> 00:10:06,997
There we go.
236
00:10:07,084 --> 00:10:08,869
I don't know what that is,
but it don't look good.
237
00:10:08,912 --> 00:10:12,655
Honestly, I have not tons
of knowledge with vegan food.
238
00:10:12,655 --> 00:10:14,788
I'm a meat and potatoes
kind of girl,
239
00:10:14,875 --> 00:10:16,920
but, you know, I wanna show
that Southern food is versatile.
240
00:10:16,964 --> 00:10:20,924
So I'm gonna make
a creamy vegan cashew polenta
241
00:10:21,011 --> 00:10:24,319
with crispy lemon kale
and a fresh herb oil.
242
00:10:24,362 --> 00:10:25,668
Hopefully I can be able to hold
my own in the kitchen today.
243
00:10:25,712 --> 00:10:27,017
Don't forget the kale.
244
00:10:27,061 --> 00:10:28,628
Come on, come on.
Get it in there.
245
00:10:30,455 --> 00:10:31,805
15 minutes gone!
246
00:10:31,805 --> 00:10:34,242
We're down now to 45 minutes.
247
00:10:34,285 --> 00:10:35,373
Keep it going.
248
00:10:35,417 --> 00:10:38,202
Whoo! Let's go, guys.
249
00:10:38,246 --> 00:10:40,509
- All right, Señor Fred,
Frederico.
- Hello.
250
00:10:40,552 --> 00:10:42,337
What do you got going on?
Talk to us about your dish.
251
00:10:42,380 --> 00:10:44,034
So I'm doing a take
on mapo tofu.
252
00:10:44,078 --> 00:10:45,732
I'm making mapo tofu gnudi,
253
00:10:45,775 --> 00:10:47,559
and I'm gonna serve it
with a mapo sauce
254
00:10:47,603 --> 00:10:48,604
which a Chinese spice sauce.
255
00:10:48,604 --> 00:10:51,259
So the gnudi is an Italian pasta
256
00:10:51,346 --> 00:10:54,131
where it's just the filling
that's coated in
a little bit of flour.
257
00:10:54,175 --> 00:10:57,352
So the flour is just a container
for usually ricotta.
258
00:10:57,395 --> 00:11:01,356
So how do you transform that
concept of the Italian gnudi
to the vegan gnudi?
259
00:11:01,399 --> 00:11:04,228
Silken tofu has a very similar
consistency to ricotta.
260
00:11:04,272 --> 00:11:06,361
But the question is ricotta,
you would bind it with eggs.
261
00:11:06,404 --> 00:11:07,971
What are you
gonna bind this with?
262
00:11:08,015 --> 00:11:11,018
I'm gonna bind it with flour,
salt, and chives.
263
00:11:11,018 --> 00:11:13,629
I've done this technique before,
and it actually does come
together very organically.
264
00:11:13,629 --> 00:11:15,065
This is super ambitious.
265
00:11:15,065 --> 00:11:16,763
The idea of the dish is good,
266
00:11:16,850 --> 00:11:18,068
so I hope you can pull this off.
267
00:11:18,068 --> 00:11:20,244
I'm taking a risk
268
00:11:20,288 --> 00:11:21,942
by doing something that
no one's ever done before
269
00:11:21,942 --> 00:11:23,552
or even attempted
in this kitchen.
270
00:11:23,595 --> 00:11:26,816
There is definitely
a lot of pressure to succeed,
271
00:11:26,860 --> 00:11:29,732
because I got my apron on
a dessert that was vegan,
272
00:11:29,732 --> 00:11:32,082
but I've never done this dish
in 60 minutes.
273
00:11:32,082 --> 00:11:34,519
Oh, gosh.
I need to really hustle.
274
00:11:34,563 --> 00:11:37,087
And I'm hoping that it'll
work out, but I am nervous.
275
00:11:37,131 --> 00:11:38,915
Oh, God.
276
00:11:50,622 --> 00:11:53,451
For this vegan challenge,
the stakes are high for me
277
00:11:53,451 --> 00:11:57,020
just because I got my apron
on a dessert that was vegan,
278
00:11:57,064 --> 00:11:59,719
but I'm just gonna
keep myself focused
and power through.
279
00:11:59,762 --> 00:12:01,459
I've got this.
280
00:12:02,765 --> 00:12:05,246
Just over 40 minutes to go.
281
00:12:05,246 --> 00:12:08,728
Remember three stunning plates,
one immunity pin up for grabs.
282
00:12:08,728 --> 00:12:11,556
- Let's go!
- Behind. Sorry.
283
00:12:11,600 --> 00:12:12,688
Come on.
284
00:12:12,732 --> 00:12:15,125
We got this.
285
00:12:15,169 --> 00:12:16,126
Right, Dara,
how are we feeling?
286
00:12:16,170 --> 00:12:17,998
Hi, Chef. I'm feeling great.
287
00:12:18,041 --> 00:12:19,608
Tell me about the dish.
What are you doing?
288
00:12:19,651 --> 00:12:22,176
So today I'll be doing
a jackfruit Peking duck taco.
289
00:12:22,176 --> 00:12:23,960
Wow, and what are you gonna do
to that jackfruit?
290
00:12:23,960 --> 00:12:25,657
I'm gonna be marinating it
in hoisin,
291
00:12:25,701 --> 00:12:26,746
- sesame oil...
- Wow.
292
00:12:26,746 --> 00:12:28,138
- ...a ton of Asian flavors.
- Wow.
293
00:12:28,182 --> 00:12:30,140
Smart move on the jackfruit.
Love that.
294
00:12:30,184 --> 00:12:31,663
Where did it come from,
this idea?
295
00:12:31,707 --> 00:12:33,013
Chef, this is a dish,
Peking duck,
296
00:12:33,056 --> 00:12:35,058
that I eat every Christmas Eve
with my family.
297
00:12:35,145 --> 00:12:37,626
- Right.
- And it's a dish that I know
298
00:12:37,626 --> 00:12:39,628
- has a ton of flavor.
- Young lady, elevate this dish.
299
00:12:39,715 --> 00:12:41,369
- Good luck.
- Yes, Chef.
300
00:12:41,412 --> 00:12:43,501
Perfect.
301
00:12:43,588 --> 00:12:45,155
All right, these are done.
302
00:12:45,199 --> 00:12:47,592
I'm doing
a coconut key lime panna cotta
303
00:12:47,636 --> 00:12:49,203
with a passion fruit
and mango coulis
304
00:12:49,246 --> 00:12:52,989
and a toasted macadamia
and pink peppercorn crumble
305
00:12:52,989 --> 00:12:54,730
and vegan doughnuts.
306
00:12:54,817 --> 00:12:56,166
I got an ambitious
dessert today,
307
00:12:56,210 --> 00:12:58,429
but I definitely
want to stand out.
308
00:13:02,172 --> 00:13:04,914
Shayne from Texas, you are
a meat man at heart, right?
309
00:13:04,958 --> 00:13:06,046
- Yes, sir.
- Y'all love your beef.
310
00:13:06,089 --> 00:13:08,526
Have you ever cooked
a vegan dish before?
311
00:13:08,613 --> 00:13:10,311
I actually-- I feel like I have
a lot to live up to.
312
00:13:10,354 --> 00:13:12,052
On the last challenge I was on,
on "MasterChef Junior,"
313
00:13:12,095 --> 00:13:13,749
- I won the vegan dish.
- You won?
314
00:13:13,793 --> 00:13:15,185
- Wow.
- Yes, sir.
315
00:13:15,229 --> 00:13:17,231
I never thought I'd say this,
316
00:13:17,274 --> 00:13:19,102
but you've just turned me
vegan for the night.
317
00:13:19,146 --> 00:13:21,017
- Do you want to turn vegan?
- No, Chef.
318
00:13:21,061 --> 00:13:23,237
I'm gonna be making
a risotto arancini,
319
00:13:23,237 --> 00:13:25,935
and I wanna incorporate
some fresh vegetables.
320
00:13:25,979 --> 00:13:27,545
- So I'm adding pumpkin.
- Okay.
321
00:13:27,632 --> 00:13:28,895
Now we're three challenges in,
322
00:13:28,938 --> 00:13:31,549
and you're
our youngest competitor.
323
00:13:31,636 --> 00:13:33,203
Do you feel like you belong here
with the adults?
324
00:13:33,290 --> 00:13:34,944
I definitely feel
like I belong here.
325
00:13:34,988 --> 00:13:38,078
I don't think age is necessarily
a matter in the kitchen.
326
00:13:38,121 --> 00:13:40,210
It's all about what you've done
and your experience,
327
00:13:40,297 --> 00:13:42,256
and I feel like I definitely
have enough experience
to be here.
328
00:13:42,256 --> 00:13:44,911
- Good luck.
- Perfect.
329
00:13:44,998 --> 00:13:47,217
And I need some tomato
in there too.
330
00:13:47,261 --> 00:13:49,002
Right, Derrick,
how are you feeling?
331
00:13:49,089 --> 00:13:50,699
- Hi, Chef.
- Tell me about the dish.
332
00:13:50,742 --> 00:13:51,831
I'm kinda inspired by you
a little bit.
333
00:13:51,831 --> 00:13:54,137
I'm taking
a classic beef tartare
334
00:13:54,224 --> 00:13:56,270
- and making a beet tartare.
- Okay, nice.
335
00:13:56,270 --> 00:13:58,794
So a tartare is beautifully cut
if it's a beef.
336
00:13:58,881 --> 00:14:00,143
- Yup.
- So you're gonna
finely dice?
337
00:14:00,230 --> 00:14:02,885
I'm gonna pressure cook them,
chill them,
338
00:14:02,929 --> 00:14:04,713
and then I'm gonna mix them
in the food processor
339
00:14:04,756 --> 00:14:06,584
with capers, some balsamic,
340
00:14:06,671 --> 00:14:08,891
and then I'm putting
a smashed avocado.
341
00:14:08,935 --> 00:14:09,936
- Well, give one base
the texture.
- Okay.
342
00:14:10,023 --> 00:14:11,938
Just don't give me
two layers of purée.
343
00:14:11,981 --> 00:14:13,287
'Cause if I'm gonna eat
a beetroot,
344
00:14:13,330 --> 00:14:14,288
I wanna have a bit of a bite
to the beetroot, okay?
345
00:14:14,331 --> 00:14:15,898
- Okay. Yup.
- Okay.
346
00:14:15,942 --> 00:14:17,595
What would immunity mean
for you tonight?
347
00:14:17,682 --> 00:14:19,293
I've been kinda
middle of the road,
348
00:14:19,293 --> 00:14:20,947
and I wanna show people
that I'm stepping up,
349
00:14:20,990 --> 00:14:22,949
and that I'm here
to win this thing.
350
00:14:22,949 --> 00:14:23,863
- Young man, good luck.
- Yes, Chef. Heard.
351
00:14:25,299 --> 00:14:26,822
Keep it together.
352
00:14:26,909 --> 00:14:27,736
Done, done, done.
353
00:14:30,043 --> 00:14:33,002
I have a full vegan menu
at my restaurant.
354
00:14:33,046 --> 00:14:35,135
So it probably
is my advantage tonight.
355
00:14:35,178 --> 00:14:36,876
- Bowen!
- Hi.
356
00:14:36,919 --> 00:14:39,182
- How are you?
- I'm doing pretty good.
357
00:14:39,226 --> 00:14:42,403
- What is this?
- Chickpeas
and also mushrooms.
358
00:14:42,403 --> 00:14:43,970
- Oh, nice, and so talk to us
about your dish.
- It smells good.
359
00:14:44,013 --> 00:14:47,712
I want to make cabbage roll
and also tofu scallops,
360
00:14:47,756 --> 00:14:50,280
serving with mango
coconut risotto.
361
00:14:50,324 --> 00:14:51,629
How are you gonna
cook the tofu?
362
00:14:51,716 --> 00:14:52,892
I want to be creative,
363
00:14:52,935 --> 00:14:55,807
so I'm going to marinate
with tamari
364
00:14:55,851 --> 00:14:57,809
and the olive oil
and then with leeks,
365
00:14:57,853 --> 00:14:59,202
so it gives a flavor.
366
00:14:59,246 --> 00:15:01,465
And also I want to give
a scallop look.
367
00:15:01,509 --> 00:15:02,771
Very smart.
368
00:15:02,858 --> 00:15:04,729
If you can nail the flavors
369
00:15:04,773 --> 00:15:06,209
and make it right and tasty,
370
00:15:06,253 --> 00:15:07,994
you have a winning combination
on your hands.
371
00:15:08,037 --> 00:15:10,083
- Good luck, my friend.
- Yes, thank you so much.
372
00:15:11,127 --> 00:15:13,129
Okay, got 'em.
373
00:15:13,173 --> 00:15:14,435
Nice.
374
00:15:17,264 --> 00:15:19,919
We're down
to 30 minutes to go.
375
00:15:19,919 --> 00:15:22,922
Beautiful, beautiful, beautiful.
376
00:15:22,922 --> 00:15:25,141
Salt.
377
00:15:25,141 --> 00:15:26,186
You got this.
378
00:15:26,229 --> 00:15:28,014
- Samantha.
- Chef.
379
00:15:28,057 --> 00:15:29,363
- Right, how are we feeling?
- Good, Chef.
380
00:15:29,406 --> 00:15:31,104
Tell me about the dish.
What are you doing?
381
00:15:31,191 --> 00:15:32,366
I am doing a stuffed
potato pancake, Chef.
382
00:15:32,409 --> 00:15:34,759
- Wow.
- Inside is going to be
383
00:15:34,803 --> 00:15:37,023
a very cooked down
meaty mushroom filling.
384
00:15:37,110 --> 00:15:38,154
Right.
385
00:15:38,154 --> 00:15:40,026
They've got a lot of earthiness,
386
00:15:40,069 --> 00:15:42,245
and it's just a great
meat substitute for vegans.
387
00:15:42,245 --> 00:15:44,465
And then I'm gonna do some
caramelized onions on top,
388
00:15:44,508 --> 00:15:46,902
and I'm going to attempt
at making a vegan sour cream.
389
00:15:46,946 --> 00:15:48,773
Where'd the idea come from?
390
00:15:48,817 --> 00:15:50,993
Living in New York,
I went to a pierogi shop a lot.
391
00:15:51,037 --> 00:15:53,387
So it's kinda playing
off of that.
392
00:15:53,430 --> 00:15:55,084
How are you gonna stuff
the potatoes
393
00:15:55,128 --> 00:15:56,825
because that's not even
boiling yet?
394
00:15:56,868 --> 00:15:59,045
You need to get these potatoes
cooked fast,
395
00:15:59,045 --> 00:16:01,699
and you've got a lot of
mushrooms packed in one pan.
396
00:16:01,743 --> 00:16:03,223
Get another pan on there so you
can switch them out as well
397
00:16:03,266 --> 00:16:05,486
so you got two things
working at once.
398
00:16:05,486 --> 00:16:07,227
- Yes, Chef.
- That way it's gonna move
twice as quick,
399
00:16:07,270 --> 00:16:10,317
and make sure in that mushroom,
make it flavorsome inside.
400
00:16:10,360 --> 00:16:12,014
This is "Back to Win" now.
You came back for a reason, yes?
401
00:16:12,058 --> 00:16:13,189
- Yes, Chef.
- Prove it. Let's go.
402
00:16:13,189 --> 00:16:16,105
Yes, Chef.
Thank you, Chef.
403
00:16:16,149 --> 00:16:18,238
Almost there.
How you doing, Dara?
404
00:16:18,281 --> 00:16:20,892
- Doing good.
How are you?
- I'm doing, girl.
405
00:16:20,936 --> 00:16:23,852
I've never seen the MasterChef
kitchen as energized as this.
406
00:16:23,852 --> 00:16:25,419
Let's go, pita.
407
00:16:25,419 --> 00:16:26,420
- I am so impressed
I have to say.
- Honestly.
408
00:16:26,420 --> 00:16:29,858
So Derrick's doing beet tartare.
409
00:16:29,901 --> 00:16:31,860
The only issue I had is he's
gonna purée the both of them,
410
00:16:31,903 --> 00:16:34,341
the avocado base
and a beet purée,
411
00:16:34,384 --> 00:16:35,429
so I said,
"Look, give it some texture.
412
00:16:35,472 --> 00:16:37,822
Don't just stick
two purées on the plate,"
413
00:16:37,866 --> 00:16:38,998
but if that comes together,
they could be stunning.
414
00:16:38,998 --> 00:16:41,304
Perfect!
415
00:16:41,304 --> 00:16:43,480
Now Bowen,
gonna take these tofu,
and they're mimicking scallops.
416
00:16:43,524 --> 00:16:46,092
- Really?
- And if Bowen
can transform
417
00:16:46,179 --> 00:16:48,442
those tofu cylinders
418
00:16:48,485 --> 00:16:51,227
and give them any kind
of resemblance to a scallop,
419
00:16:51,271 --> 00:16:53,925
- that's a stroke of genius.
- Absolutely.
420
00:16:53,969 --> 00:16:56,885
- This is good.
- Now Fred is doing a version
421
00:16:56,885 --> 00:16:58,974
of a very traditional Chinese
dish called mapo tofu,
422
00:16:59,061 --> 00:17:01,890
which is traditionally with some
sort of ground pork or beef,
423
00:17:01,890 --> 00:17:03,979
and he's gonna make these
little dumplings or gnudi.
424
00:17:04,066 --> 00:17:05,894
At the end of the day,
this dish is complex.
425
00:17:05,937 --> 00:17:08,505
He's got a lot of techniques
going on, but Fred,
426
00:17:08,549 --> 00:17:10,246
he's the strongest vegan cook
in this competition,
427
00:17:10,290 --> 00:17:12,988
so I have sky high expectations
for him.
428
00:17:13,032 --> 00:17:15,208
Oh, gosh. It's salty.
429
00:17:15,295 --> 00:17:17,993
- How you feeling, baby?
- I'm all right.
A little rushed.
430
00:17:18,080 --> 00:17:21,257
Samantha, she's doing
a potato cake, a sort
of vegan inspired pierogi.
431
00:17:21,257 --> 00:17:22,954
- Oh, wow, that's cool.
- Love that.
432
00:17:22,998 --> 00:17:25,087
Beautiful idea,
but she's way behind.
433
00:17:25,131 --> 00:17:27,437
She still has to assemble
all the pierogi elements,
434
00:17:27,481 --> 00:17:29,874
and her potatoes
aren't even cooked yet.
435
00:17:29,918 --> 00:17:33,400
- That is not good at all.
- That's not a good sign.
436
00:17:33,443 --> 00:17:37,360
Guys, 25 minutes to go.
Keep it going.
437
00:17:37,404 --> 00:17:40,233
I'm worried because
it took me 15 minutes
438
00:17:40,320 --> 00:17:43,105
to peel and dice
all of those potatoes,
439
00:17:43,149 --> 00:17:45,151
- and they're still boiling.
- Come on.
440
00:17:45,238 --> 00:17:46,326
I'm a little nervous.
441
00:17:46,369 --> 00:17:48,371
If I take too long,
442
00:17:48,415 --> 00:17:50,156
I won't get enough components
on the plate.
443
00:17:50,199 --> 00:17:51,940
- Oof.
- Oh, my goodness.
444
00:17:51,940 --> 00:17:53,681
Just stay calm.
Breathe. You got it.
445
00:18:04,779 --> 00:18:06,476
Oh, my goodness.
Just stay calm. Breathe.
You got it.
446
00:18:06,520 --> 00:18:08,957
- No.
- Time is working against me.
447
00:18:08,957 --> 00:18:10,524
I have a lot
of potatoes to cook
448
00:18:10,524 --> 00:18:12,787
for my vegan potato pancakes,
449
00:18:12,830 --> 00:18:17,313
but luckily my potatoes are
just starting to finish cooking.
450
00:18:17,357 --> 00:18:19,446
Hell yes.
451
00:18:19,489 --> 00:18:21,361
The priority is definitely
getting these potatoes shaped
452
00:18:21,404 --> 00:18:23,972
and formed
into those potato pancakes.
453
00:18:24,015 --> 00:18:26,061
In order to get that done,
454
00:18:26,148 --> 00:18:29,325
unfortunately
I'm sacrificing a little bit
of the other elements.
455
00:18:29,369 --> 00:18:32,154
So I have to make sure that
everything that goes onto
that plate is perfect.
456
00:18:32,198 --> 00:18:33,982
Let's go, Samantha!
Let's go!
457
00:18:35,114 --> 00:18:37,551
Guys, 20 minutes to go.
458
00:18:37,551 --> 00:18:38,987
Keep it going.
459
00:18:38,987 --> 00:18:41,120
Oh, yes.
Let's cook, baby.
460
00:18:41,120 --> 00:18:42,904
I'm coming behind.
Coming behind.
461
00:18:42,947 --> 00:18:45,036
Perfect.
462
00:18:45,080 --> 00:18:47,038
- Shelly, what's up?
- Hey, how are you?
463
00:18:47,082 --> 00:18:48,997
What's happening here?
This looks like a curry.
464
00:18:48,997 --> 00:18:52,870
Yep, yep.
I'm making a curry tofu
465
00:18:52,957 --> 00:18:55,699
- with a vegan roti.
- I like that.
466
00:18:55,743 --> 00:18:58,311
I gotta represent all
my Caribbean cooking
that I grew up eating.
467
00:18:58,398 --> 00:19:00,443
I'm just trying to channel
my daughter right now
468
00:19:00,487 --> 00:19:02,663
- 'cause this is one of
the dishes she really likes.
- Of course.
469
00:19:02,663 --> 00:19:04,186
What are some of
the other vegetables
you're going to put in here?
470
00:19:04,230 --> 00:19:05,579
Green beans, it's gonna
have some bell peppers.
471
00:19:05,579 --> 00:19:07,450
But, Shelly,
in my humble opinion,
472
00:19:07,494 --> 00:19:09,496
you're using vegetables
that are easily found.
473
00:19:09,539 --> 00:19:11,715
- Yes.
- You have a beautiful
MasterChef garden out there.
474
00:19:11,759 --> 00:19:14,240
Think about maybe some more
luxurious vegetables.
475
00:19:14,240 --> 00:19:17,460
I'm gonna try to really
stay true to tradition
as much as possible.
476
00:19:17,547 --> 00:19:19,070
- Okay.
- 'Cause when I tend
to veer from that,
477
00:19:19,114 --> 00:19:20,333
that's kinda when
I screw up things.
478
00:19:20,420 --> 00:19:22,987
Does the vegan challenge
intimidate you?
479
00:19:23,031 --> 00:19:25,076
- No, I feel really good.
- All right,
thank you very much, Shelly.
480
00:19:25,120 --> 00:19:26,643
- All right, Shelly.
- Thank you, Chef.
481
00:19:26,687 --> 00:19:28,428
This is hot, hot, hot.
Do we got some smoke?
482
00:19:28,471 --> 00:19:30,038
We need all the smoke today.
483
00:19:31,039 --> 00:19:32,127
All right.
484
00:19:32,171 --> 00:19:33,259
Ooh, yes.
485
00:19:35,174 --> 00:19:36,218
I'm doing good.
486
00:19:38,264 --> 00:19:40,744
I'm so proud of this polenta.
487
00:19:40,788 --> 00:19:43,225
You can't even tell
it's missing butter and cream.
488
00:19:44,618 --> 00:19:46,272
- Right, Shanika.
- Yes, Chef?
489
00:19:46,359 --> 00:19:48,012
- How are you feeling?
- Good.
490
00:19:48,056 --> 00:19:49,231
I'm making homemade mozzarella
right now,
491
00:19:49,275 --> 00:19:51,320
so I can form my balls,
get them cool.
492
00:19:51,364 --> 00:19:53,279
- You're doing
a homemade mozzarella?
- Yeah, vegan.
493
00:19:53,366 --> 00:19:55,455
Tell me about the dish.
494
00:19:55,498 --> 00:19:58,284
So I'm doing a caprese salad.
I'm gonna use heirloom tomatoes.
495
00:19:58,327 --> 00:20:01,722
- Wow.
- And I'm having
a basil vinaigrette.
496
00:20:01,765 --> 00:20:03,332
- You know, I love that idea.
- Check out that drip.
497
00:20:03,376 --> 00:20:04,464
- I love that idea.
- Check out that drip.
498
00:20:04,507 --> 00:20:07,249
How are you gonna make
vegan mozzarella?
499
00:20:07,336 --> 00:20:10,470
I'm using nutritional yeast,
agar-agar, a little bit
of tapioca flour.
500
00:20:10,513 --> 00:20:12,472
- Yes.
- Once I'm done
cooking this down,
501
00:20:12,515 --> 00:20:14,343
so it gets solidified,
I'm gonna marinate them
502
00:20:14,387 --> 00:20:16,084
in that olive oil
with a little bit of oregano.
503
00:20:16,127 --> 00:20:17,433
Man, where are these ideas
coming from?
504
00:20:17,433 --> 00:20:19,479
You know, I went vegan
for three months
505
00:20:19,522 --> 00:20:21,220
after I gained 30 pounds
eating pasta
506
00:20:21,220 --> 00:20:23,178
every day
in culinary art school,
507
00:20:23,265 --> 00:20:25,528
and I had to make recipes
that tasted good to me.
508
00:20:25,528 --> 00:20:26,790
- Sounds amazing.
- Thanks, Chef.
509
00:20:28,444 --> 00:20:30,838
That's good,
that's good, that's good.
510
00:20:33,144 --> 00:20:35,495
- Hello, Amanda.
- Hi, Joe.
511
00:20:35,538 --> 00:20:36,322
What are you cooking
for us today?
512
00:20:36,409 --> 00:20:38,106
Oh, I'm making falafel.
513
00:20:38,149 --> 00:20:39,455
Are you gonna do
very traditional?
514
00:20:39,455 --> 00:20:40,674
Are you gonna add
your own little twist to it?
515
00:20:40,717 --> 00:20:42,632
So I was inspired
by the garden,
516
00:20:42,676 --> 00:20:45,635
so I have some watermelon radish
which isn't traditional.
517
00:20:45,722 --> 00:20:48,508
We have the micro cilantro that
I'm gonna have with my tomatoes
518
00:20:48,551 --> 00:20:51,467
and dress them
in a little salad,
and pickled red onions as well.
519
00:20:51,511 --> 00:20:53,208
You're playing
a high risk game here,
520
00:20:53,295 --> 00:20:54,688
because I have a certain opinion
on falafel.
521
00:20:54,731 --> 00:20:56,777
I'm sure Aarón does,
as Gordon does.
522
00:20:56,777 --> 00:20:58,039
I know the dish, and I know what
it's supposed to taste like.
523
00:20:58,082 --> 00:20:59,301
Right. That's true.
524
00:20:59,345 --> 00:21:01,129
So this better be top, Amanda.
525
00:21:01,172 --> 00:21:02,696
- You got it.
- Thank you, Amanda.
526
00:21:02,739 --> 00:21:06,134
We're down to
the last ten minutes now.
527
00:21:06,177 --> 00:21:08,310
Last ten minutes.
Keep it going. Come on.
528
00:21:08,354 --> 00:21:12,227
- Behind.
- Keep going.
529
00:21:12,314 --> 00:21:14,534
The speed in what they're
working is incredible, isn't it?
530
00:21:16,231 --> 00:21:17,580
Okay, that's good.
531
00:21:17,667 --> 00:21:20,017
Shanika, she's doing
a homemade vegan mozzarella.
532
00:21:20,104 --> 00:21:22,542
- Oh, wow.
- This dish sounds amazing.
533
00:21:22,585 --> 00:21:24,587
It's gonna be cool.
That's perfect.
534
00:21:24,587 --> 00:21:27,895
Amanda is making a falafel,
but it's a huge risk
535
00:21:27,982 --> 00:21:30,332
because we all know what we want
our falafel to taste like.
536
00:21:30,376 --> 00:21:33,379
Will hers get to the level?
I don't know.
537
00:21:33,422 --> 00:21:35,468
Last five minutes.
Keep it going.
538
00:21:35,511 --> 00:21:37,252
Think about your plating, guys.
Let's go!
539
00:21:38,732 --> 00:21:41,430
Oh, my gosh.
540
00:21:41,474 --> 00:21:44,477
Everything's going good,
and then I realize there's
five minutes left on the clock,
541
00:21:44,520 --> 00:21:46,305
but I didn't fry my tofu.
542
00:21:46,348 --> 00:21:48,524
And I am freaking out right now
543
00:21:48,568 --> 00:21:51,266
because I got rotis to create
544
00:21:51,353 --> 00:21:54,182
and my curry's starting
to reduce way too much.
545
00:21:54,225 --> 00:21:56,184
Oh, look.
Shelly's really behind.
546
00:21:56,227 --> 00:21:58,665
- She needs to hustle.
- Oh, God. Okay, here we go.
547
00:21:58,708 --> 00:22:00,144
Let's go, Shelly, come on.
Finish up, finish up.
548
00:22:00,188 --> 00:22:02,625
Let's go.
549
00:22:02,625 --> 00:22:05,280
- Derrick, taste the textures.
- That's what I'm doing.
550
00:22:05,367 --> 00:22:07,064
Come on, let's go.
Samantha, let's go.
551
00:22:07,151 --> 00:22:08,849
Come on, get color.
552
00:22:08,849 --> 00:22:10,372
- Let's go!
Come on, guys.
- Let's go!
553
00:22:12,548 --> 00:22:14,681
- Worried about Shelly.
- Me too.
554
00:22:14,724 --> 00:22:18,424
What is she--
she's rolling more roti
at two minutes left.
555
00:22:18,467 --> 00:22:19,599
- Nah.
- That is not good.
556
00:22:19,642 --> 00:22:21,122
You gotta go.
You with me?
557
00:22:21,122 --> 00:22:22,123
Yes, Chef. Yes, yes.
558
00:22:22,166 --> 00:22:24,343
Let's go! 70 seconds.
559
00:22:24,343 --> 00:22:26,649
Shelly, come on, let's go.
560
00:22:26,649 --> 00:22:28,738
All right, get the roti out,
and get it cut now.
561
00:22:28,782 --> 00:22:32,176
- Now. Now.
- Yes, Chef.
562
00:22:32,220 --> 00:22:33,439
One minute, everyone!
563
00:22:36,311 --> 00:22:38,139
Garnish, garnish. Let's go!
564
00:22:38,182 --> 00:22:39,401
Oh, gosh.
565
00:22:39,445 --> 00:22:41,360
15 seconds to go! Now, Shelly!
566
00:22:42,665 --> 00:22:44,537
Oh, my goodness.
567
00:22:44,580 --> 00:22:46,669
Ten, nine,
568
00:22:46,756 --> 00:22:49,585
eight, seven, six,
569
00:22:49,629 --> 00:22:51,370
five, four,
570
00:22:51,413 --> 00:22:54,285
three, two, one.
571
00:22:54,329 --> 00:22:56,375
- And stop. Well done!
- That's it. Hands in the air.
572
00:22:56,375 --> 00:22:57,985
- Whoo!
- Whoo!
573
00:23:00,553 --> 00:23:03,120
Yes!
574
00:23:04,644 --> 00:23:06,602
You good?
575
00:23:06,646 --> 00:23:07,908
No.
576
00:23:12,129 --> 00:23:15,132
I'm emotional now because
I'm representing so many people
577
00:23:15,219 --> 00:23:17,439
that I feel like I really
didn't do it justice.
578
00:23:17,483 --> 00:23:19,789
I just know it could be better.
579
00:23:19,833 --> 00:23:21,791
I just hope somebody
screwed up more than me.
580
00:23:32,019 --> 00:23:34,848
Now we're going to take a final
look at all of your dishes,
581
00:23:34,891 --> 00:23:37,328
and from there we'll determine
who's in the top three
582
00:23:37,372 --> 00:23:40,549
and, sadly, who's entering
the bottom three.
583
00:23:46,337 --> 00:23:48,601
Bowen, did you invent
this dish today?
584
00:23:48,688 --> 00:23:51,865
Yes, I was trying to make
some Italian flavor in there.
585
00:23:51,908 --> 00:23:54,694
Coconut mango risotto.
586
00:23:54,737 --> 00:23:57,261
- Italian flavor?
- Italian flavor?
Coconuts and mangos?
587
00:23:57,305 --> 00:23:59,220
No, it's Italian risotto,
588
00:23:59,263 --> 00:24:00,961
but I made my own flavors.
589
00:24:02,571 --> 00:24:04,921
- Thank you. Thank you.
- Thank you, Bowen.
590
00:24:04,965 --> 00:24:06,749
- Shanika, what was the cooking
that you did?
- Yes, Chef?
591
00:24:06,836 --> 00:24:10,361
The cooking that I did
was with my mozzarella.
592
00:24:10,405 --> 00:24:12,189
- Good job.
- Thank you.
593
00:24:12,276 --> 00:24:13,190
Thank you.
594
00:24:13,277 --> 00:24:15,018
And what's the cream?
595
00:24:15,062 --> 00:24:18,021
- The cream is
a garlic cashew aioli.
- Beautiful.
596
00:24:18,065 --> 00:24:20,546
I took all your suggestions,
hand-diced the beets.
597
00:24:20,546 --> 00:24:22,896
Visually, it looks beautiful.
Really good.
598
00:24:22,939 --> 00:24:26,421
I know some of my fellow
contestants are really nervous
599
00:24:26,508 --> 00:24:27,683
about this being
a vegan challenge
600
00:24:27,683 --> 00:24:30,512
because they love to eat meat.
601
00:24:30,556 --> 00:24:32,253
- You taste that?
- Yes, I did.
602
00:24:32,296 --> 00:24:34,211
Stick your finger in it.
603
00:24:35,256 --> 00:24:37,476
A touch more salt.
604
00:24:37,476 --> 00:24:40,348
It's truly anyone's game.
605
00:24:40,391 --> 00:24:41,480
This competition
is super fierce.
606
00:24:41,523 --> 00:24:43,394
You made
the taco shell yourself?
607
00:24:43,438 --> 00:24:44,918
- I did.
It's a Mandarin pancake.
- Yeah.
608
00:24:44,918 --> 00:24:47,964
I think some people are doing
too much conceptually.
609
00:24:48,008 --> 00:24:52,621
You can do incredible things
without having such
elaborate food.
610
00:24:52,665 --> 00:24:54,797
All right, Fred,
this dish was really ambitious.
611
00:24:54,797 --> 00:24:56,625
- Did you get it all done?
- Yes, I did.
612
00:24:56,669 --> 00:24:58,322
- You tasted that, right?
- Yes, I did.
613
00:24:58,366 --> 00:25:00,542
Sweet.
614
00:25:00,586 --> 00:25:03,240
I feel like I stayed true
to myself in this challenge,
615
00:25:03,240 --> 00:25:05,373
and can't necessarily tell that
from the other dishes.
616
00:25:05,416 --> 00:25:07,680
Samantha,
it's just fried mashed potatoes.
617
00:25:07,767 --> 00:25:09,899
It's a stuffed
potato pancake, so the mushroom
filling is in there.
618
00:25:09,943 --> 00:25:12,336
- It's inside?
- It's inside, Chef.
619
00:25:14,730 --> 00:25:17,559
Mysterious.
620
00:25:17,603 --> 00:25:21,084
If I mess this up, I'm gonna be
super disappointed in myself.
621
00:25:21,128 --> 00:25:24,523
Amanda, do you feel that your
lovely family, would they be
happy with this falafel?
622
00:25:24,566 --> 00:25:28,091
- Absolutely.
- Thank you.
623
00:25:28,135 --> 00:25:31,399
Were you planning on giving it
some more color or wow
624
00:25:31,442 --> 00:25:33,053
or is that what
it's supposed to look like?
625
00:25:33,096 --> 00:25:36,056
- I was, but I ran out of time.
- Ran out of time.
626
00:25:36,056 --> 00:25:38,406
Michael, you kinda separated
yourself from the pack.
627
00:25:38,449 --> 00:25:39,973
You're one of the few
that did dessert.
628
00:25:39,973 --> 00:25:41,583
Do you think that decision
paid off?
629
00:25:41,627 --> 00:25:44,717
- I hope so.
- Well done.
630
00:25:44,717 --> 00:25:46,762
Brandi, are you happy with
the decision of putting in some
cashews into that polenta?
631
00:25:46,762 --> 00:25:49,504
I am. It's super creamy.
632
00:25:49,591 --> 00:25:51,158
I feel like it tastes
like it has heavy cream
and butter in it.
633
00:25:51,201 --> 00:25:52,289
Mm-hmm.
634
00:25:55,031 --> 00:25:57,425
- Wow.
- Yeah, a lot of good stuff
out there.
635
00:25:57,425 --> 00:25:59,079
- There's some great
dishes out there.
- Yeah.
636
00:25:59,079 --> 00:26:02,648
How many techniques did he do?
He was a busy boy.
637
00:26:02,691 --> 00:26:04,824
Yeah, that's, like,
a restaurant ready dish.
638
00:26:04,867 --> 00:26:07,087
Mm-hmm.
Let's go to the bottom.
639
00:26:07,130 --> 00:26:08,610
Look at that garden out there
and then look at her plate.
640
00:26:08,654 --> 00:26:11,265
There's
nothing happening.
641
00:26:11,308 --> 00:26:12,309
She's usually pretty smart.
Something's not right today.
642
00:26:12,396 --> 00:26:13,615
- Shall we?
- I'm ready.
643
00:26:16,487 --> 00:26:19,534
Tonight the plates,
some of the most spectacular.
644
00:26:19,621 --> 00:26:23,669
It really confirms how much
I've grown to love vegan food.
645
00:26:23,669 --> 00:26:25,845
With that said, we've agreed
on three exceptional dishes.
646
00:26:25,888 --> 00:26:28,456
Remember, one of you three
647
00:26:28,499 --> 00:26:32,199
will receive
a stunning immunity pin,
648
00:26:32,286 --> 00:26:34,680
and the first dish
we'd like to taste and take
a much deeper look at,
649
00:26:34,723 --> 00:26:40,468
we felt that this individual put
their own spin on vegan food,
650
00:26:40,468 --> 00:26:43,384
and it really does
ooze such finesse.
651
00:26:43,427 --> 00:26:46,169
Please come forward...
652
00:26:48,650 --> 00:26:51,653
- Derrick.
- Yes.
653
00:26:54,656 --> 00:26:57,485
Wow, what a relief.
Finally, I'm in the top three.
654
00:26:57,485 --> 00:26:59,618
I listened to Gordon,
I took all of his advice,
655
00:26:59,618 --> 00:27:01,010
and got it on the plate.
656
00:27:01,054 --> 00:27:02,882
I'm stoked.
657
00:27:02,925 --> 00:27:04,492
Young man,
describe the dish.
658
00:27:04,579 --> 00:27:06,973
This is a beet tartare
659
00:27:07,016 --> 00:27:10,498
with a smashed avocado base,
a cashew garlic aioli,
660
00:27:10,498 --> 00:27:13,719
and a scratch made
sesame crostini.
661
00:27:13,762 --> 00:27:15,068
This dish is flashy.
It's you.
662
00:27:15,111 --> 00:27:16,417
It's just everything we want
on a plate.
663
00:27:16,417 --> 00:27:17,418
Thank you, Chef.
664
00:27:29,125 --> 00:27:30,997
Derrick, the beetroots
are delicious.
665
00:27:31,040 --> 00:27:32,433
I'm glad you didn't
just blitz your beetroot,
666
00:27:32,476 --> 00:27:34,087
so we got some texture.
667
00:27:34,087 --> 00:27:36,959
But a touch of chili
running through that,
668
00:27:37,003 --> 00:27:38,569
I think it would've been
a near perfect dish.
669
00:27:38,613 --> 00:27:39,919
Yeah, I think the genius for me
670
00:27:39,962 --> 00:27:42,748
was you were able to pair
beets with avocado,
671
00:27:42,791 --> 00:27:45,141
which is hard sort of
marriage to make.
672
00:27:45,185 --> 00:27:47,709
You have something
that's very creamy
and fresh with avocado,
673
00:27:47,753 --> 00:27:50,756
and then you have beets,
which are very earthy and dense.
674
00:27:50,799 --> 00:27:53,715
The fact that you chose
those particular ingredients
675
00:27:53,759 --> 00:27:56,762
to highlight the beets I think
is really smart and clever.
676
00:27:56,805 --> 00:27:59,634
- Thank you.
- I think this dish
is better
677
00:27:59,721 --> 00:28:02,202
than versions I have of this
in my restaurants.
678
00:28:02,245 --> 00:28:05,771
This is a crowd pleaser,
a money maker, and a winner.
679
00:28:05,814 --> 00:28:07,816
- Great dish.
- Thank you, Chef.
680
00:28:07,860 --> 00:28:08,904
- Thank you, Derrick.
Good job.
- Good job.
681
00:28:08,904 --> 00:28:11,428
Wow. That's awesome.
682
00:28:12,647 --> 00:28:14,954
You killed it, Derrick.
683
00:28:14,997 --> 00:28:17,565
All righty, the second dish
that we would like
to taste further
684
00:28:17,608 --> 00:28:21,569
is from someone who has been
in the middle of the pack
up to this point
685
00:28:21,612 --> 00:28:26,139
but came to life by cooking
in her cultural wheelhouse.
686
00:28:26,139 --> 00:28:28,794
Please come forward, Amanda.
687
00:28:28,881 --> 00:28:31,361
- Yay!
- Get it, girl.
688
00:28:31,448 --> 00:28:33,537
I'm so excited.
689
00:28:33,581 --> 00:28:35,931
I know my family would be
so proud of this dish.
690
00:28:35,975 --> 00:28:37,803
Amanda,
please describe your dish.
691
00:28:37,803 --> 00:28:39,805
Today I made for you
a falafel
692
00:28:39,805 --> 00:28:42,808
using cilantro, parsley,
and mint from the garden.
693
00:28:42,851 --> 00:28:44,810
And I also made
a pickled watermelon radish
694
00:28:44,897 --> 00:28:47,769
along with
a tomato cilantro salad
695
00:28:47,813 --> 00:28:50,554
and a creamy tahini sauce
and homemade pita.
696
00:28:50,598 --> 00:28:52,600
It is everything that
a falafel should be.
697
00:28:52,643 --> 00:28:55,429
It is inviting.
It looks so beautiful.
698
00:28:55,472 --> 00:28:58,954
This is just too good to not
want to just jump in right now.
699
00:29:09,573 --> 00:29:11,010
The pita bread is thin.
700
00:29:11,053 --> 00:29:12,663
It's got that toasty flavor
that you want.
701
00:29:12,707 --> 00:29:14,709
But what lifts this for me
which I've never had before
702
00:29:14,796 --> 00:29:16,189
is the pickling
of those radishes.
703
00:29:16,189 --> 00:29:18,626
Right amount
of acidity in there.
Delicious.
704
00:29:18,669 --> 00:29:20,062
But then the falafel,
the crispiness,
705
00:29:20,149 --> 00:29:22,630
the way you were flavoring
that chickpea,
706
00:29:22,673 --> 00:29:24,632
and the cook on them
is exceptional.
707
00:29:24,632 --> 00:29:27,766
So it is street food elevated
to restaurant quality.
708
00:29:27,766 --> 00:29:30,072
Thank you, Chef.
709
00:29:30,072 --> 00:29:32,683
I bow down to your falafel-ness.
This is unreal.
710
00:29:32,727 --> 00:29:35,382
It's just everything
you expect, you know?
711
00:29:35,469 --> 00:29:39,168
The creamy herbaceous interior
of the falafel is there.
712
00:29:39,255 --> 00:29:41,562
You didn't
over-fry the exterior,
which a lot of people do.
713
00:29:41,605 --> 00:29:43,172
I love it. Beyond reproach.
714
00:29:43,216 --> 00:29:44,783
- Thank you so much.
- Delicious.
715
00:29:44,783 --> 00:29:46,523
This is a perfect falafel,
716
00:29:46,610 --> 00:29:48,656
but in this level
of competition,
717
00:29:48,699 --> 00:29:52,791
is a perfect falafel enough
to win immunity?
718
00:29:52,791 --> 00:29:54,880
We'll find out.
719
00:29:54,967 --> 00:29:55,881
- Good job.
- Thank you, Amanda.
720
00:29:55,968 --> 00:29:57,056
Thank you so much.
721
00:29:57,099 --> 00:29:58,797
Good job, Amanda!
722
00:29:58,840 --> 00:30:00,886
Hey! Ha ha!
723
00:30:00,886 --> 00:30:02,235
- Good job.
- Awesome. Good job.
724
00:30:02,278 --> 00:30:04,846
Thanks.
725
00:30:04,890 --> 00:30:06,543
The final vegan dish
in the top three
726
00:30:06,630 --> 00:30:08,894
that we'd like to taste,
it's made by a cook
727
00:30:08,894 --> 00:30:11,810
who really presented
a restaurant quality plate,
728
00:30:11,853 --> 00:30:15,204
and it belongs to Bowen.
729
00:30:17,076 --> 00:30:20,688
This moment is what
I've been waiting for.
730
00:30:20,688 --> 00:30:23,038
The technique, the flavors,
731
00:30:23,082 --> 00:30:26,868
the creations all in this dish,
732
00:30:26,912 --> 00:30:29,088
I deserve to get
the immunity pin.
733
00:30:29,131 --> 00:30:31,133
All right, Bowen,
tell us what you made.
734
00:30:31,133 --> 00:30:34,267
I made a tofu scallop
Chinese cabbage roll
735
00:30:34,267 --> 00:30:36,965
and a mango coconut risotto,
736
00:30:37,009 --> 00:30:40,795
and then served
with Thai curry sauce.
737
00:30:40,882 --> 00:30:42,928
It looks appealing.
It looks complex.
738
00:30:42,928 --> 00:30:45,060
You can see the work,
you can see the thought,
739
00:30:45,104 --> 00:30:46,932
and you can see the time
that went into it.
740
00:30:47,019 --> 00:30:48,759
Thank you so much.
741
00:30:48,803 --> 00:30:49,978
Can't wait to eat this.
742
00:30:52,589 --> 00:30:53,590
Look at that.
743
00:31:01,685 --> 00:31:04,253
- Tofu is exceptional.
- Thank you.
744
00:31:04,297 --> 00:31:06,603
Risotto, I don't think
it needs that risotto,
745
00:31:06,603 --> 00:31:08,910
and there's nowhere in Italy
that puts mango in a risotto.
746
00:31:08,954 --> 00:31:11,391
But the flavors are on point,
747
00:31:11,391 --> 00:31:13,828
and I think what you've done
is beautifully articulated
748
00:31:13,872 --> 00:31:15,917
the fake scallops with the sear
749
00:31:15,961 --> 00:31:18,964
and just
the perfect color on them.
Good job, Bowen.
750
00:31:19,007 --> 00:31:20,966
What you have here
is truly elegant.
751
00:31:20,966 --> 00:31:22,924
I don't know how,
but you did it, young man.
752
00:31:22,968 --> 00:31:24,621
I'm really taken back by it.
753
00:31:24,708 --> 00:31:26,667
If you want vegan food
that's creative,
754
00:31:26,710 --> 00:31:28,321
that's packed with flavor,
755
00:31:28,321 --> 00:31:31,019
that has voice and a narrative,
this is it.
756
00:31:31,063 --> 00:31:34,631
I think that dish is kind of
a triumph in textures as well.
757
00:31:34,718 --> 00:31:36,851
This is real top class dish.
758
00:31:36,895 --> 00:31:38,157
Thank you.
I'm really happy.
759
00:31:38,200 --> 00:31:39,941
- Thank you.
- Thank you so much.
760
00:31:39,985 --> 00:31:43,336
- Good job, Bowen.
- Good job.
761
00:31:43,336 --> 00:31:44,685
- Delicious.
- Come on.
762
00:31:44,728 --> 00:31:47,949
- That was good.
- Great job.
763
00:31:47,993 --> 00:31:50,865
Very tough. So Derrick,
the beet was delicious.
764
00:31:50,909 --> 00:31:53,259
Just keep cooking like that.
765
00:31:53,302 --> 00:31:55,217
- And falafel?
- Is it good enough?
766
00:31:55,304 --> 00:31:57,002
Honestly, it was delicious.
767
00:31:57,089 --> 00:31:58,786
Bowen's dish?
768
00:31:58,786 --> 00:32:01,006
I think it is so clever
to make those scallops.
769
00:32:01,049 --> 00:32:02,007
Yeah, it's a tough one.
770
00:32:02,094 --> 00:32:03,530
- Got it? We agreed?
- Yeah.
771
00:32:06,359 --> 00:32:11,233
Derrick, Amanda, Bowen,
three amazing vegan dishes,
772
00:32:11,233 --> 00:32:14,280
but only one of you
will receive the immunity pin.
773
00:32:14,323 --> 00:32:17,979
The dish tonight that deserves
the immunity pin
774
00:32:18,023 --> 00:32:20,155
by a fraction above
the other two,
775
00:32:20,155 --> 00:32:21,765
congratulations goes to...
776
00:32:37,042 --> 00:32:39,044
Derrick, Amanda, Bowen,
777
00:32:39,044 --> 00:32:42,047
the vegan that dish that
deserves the immunity pin
778
00:32:42,090 --> 00:32:44,005
by a fraction above
the other two,
779
00:32:44,049 --> 00:32:45,572
congratulations goes to...
780
00:32:49,402 --> 00:32:50,881
Amanda!
781
00:32:50,925 --> 00:32:52,753
- Yay.
- Let's go!
782
00:32:54,233 --> 00:32:56,887
- Thank you.
- Good job.
783
00:32:56,931 --> 00:32:59,847
Please, come and get your pin.
- Thank you.
784
00:32:59,934 --> 00:33:02,067
Yay! I have the immunity pin!
785
00:33:02,067 --> 00:33:03,807
Yay! Thank you.
Thank you so much.
786
00:33:03,851 --> 00:33:05,853
I didn't think
it was gonna happen.
787
00:33:05,853 --> 00:33:07,942
I'm so proud of myself.
788
00:33:08,029 --> 00:33:10,727
All three of you, please,
make your way up to the balcony.
Well done.
789
00:33:10,814 --> 00:33:12,947
- Great job.
- Good job, Amanda.
790
00:33:12,991 --> 00:33:14,644
I love the balcony!
791
00:33:15,819 --> 00:33:17,082
This is amazing.
792
00:33:20,215 --> 00:33:23,044
Sadly, we also noticed
a few dishes tonight
793
00:33:23,088 --> 00:33:27,092
that did not meet our
Back to Win"
standards.
794
00:33:27,092 --> 00:33:30,443
That means one of you
will be leaving.
795
00:33:30,443 --> 00:33:32,401
The first dish
we must examine even further
796
00:33:32,445 --> 00:33:35,839
looks slightly anemic,
a little bit unfinished,
797
00:33:35,883 --> 00:33:38,146
and we were concerned
798
00:33:38,190 --> 00:33:40,888
it may not be cooked
properly either.
799
00:33:40,975 --> 00:33:42,585
Please come forward...
800
00:33:44,413 --> 00:33:47,068
- Shelly.
- Yep.
801
00:33:47,112 --> 00:33:49,070
I'm so disappointed
in myself right now.
802
00:33:49,114 --> 00:33:53,118
This is a dish that
I've made on a weekly basis
803
00:33:53,205 --> 00:33:56,382
for my daughter.
I should've done better.
804
00:33:56,425 --> 00:33:58,862
Please describe your
dish and tell me what you
brought in from the garden.
805
00:33:58,906 --> 00:34:01,256
It's a curry tofu topped
with a vegan sour cream
806
00:34:01,300 --> 00:34:03,737
and a scratch made roti.
807
00:34:03,780 --> 00:34:07,132
And from the garden,
green beans, bell peppers,
and shallots.
808
00:34:07,132 --> 00:34:09,612
It doesn't look like you.
It looks bare.
809
00:34:09,612 --> 00:34:11,136
100%.
810
00:34:22,451 --> 00:34:24,018
Shelly, oh, dear.
811
00:34:24,105 --> 00:34:26,064
Watching the way
you cooked previously,
812
00:34:26,107 --> 00:34:27,978
it's such a dream.
813
00:34:28,022 --> 00:34:30,111
Tonight you've had a nightmare,
young lady.
814
00:34:30,155 --> 00:34:32,374
The curry's just over-reduced,
815
00:34:32,418 --> 00:34:36,030
and there's nowhere
near enough vegetables in there
816
00:34:36,117 --> 00:34:39,512
that screams
a beautiful vegan curry.
817
00:34:39,512 --> 00:34:42,254
The balance of spice
is delicious.
818
00:34:42,341 --> 00:34:45,300
The rest is just--
it's not Shelly.
819
00:34:45,344 --> 00:34:48,260
These dish is so warming
and emotional.
820
00:34:48,347 --> 00:34:50,000
I can tell
it's emotional for you.
821
00:34:50,044 --> 00:34:51,437
I think in your head,
822
00:34:51,480 --> 00:34:53,656
you wanted this to be
something so grand
823
00:34:53,700 --> 00:34:56,094
that you forgot to kind of
put in some of the elements
of the dish.
824
00:34:56,137 --> 00:34:58,183
It just needs more veggie.
825
00:34:58,226 --> 00:35:00,054
You could've really realized
that garden in a different way.
826
00:35:00,141 --> 00:35:02,230
- Absolutely.
- I agree with
all the comments.
827
00:35:02,274 --> 00:35:04,972
It seems like
an unfinished dish to me,
which I think it is.
828
00:35:05,059 --> 00:35:07,148
Absolutely.
829
00:35:07,192 --> 00:35:09,977
- Thanks, Shelly.
- Thanks.
830
00:35:09,977 --> 00:35:14,199
Okay, the next dish
comes from a cook
831
00:35:14,242 --> 00:35:18,203
who made an impressive mark
in season nine,
832
00:35:18,246 --> 00:35:22,337
but whose vegan cooking skills
missed the mark tonight.
833
00:35:22,381 --> 00:35:27,255
Please come forward, Samantha.
834
00:35:27,299 --> 00:35:29,083
My heart is definitely
in my stomach.
835
00:35:29,170 --> 00:35:31,129
Bottom three is never
an easy place to be.
836
00:35:31,129 --> 00:35:32,521
My dish may look simple,
837
00:35:32,565 --> 00:35:34,306
but at the end of the day,
838
00:35:34,393 --> 00:35:35,350
I think the seasoning
is on point,
839
00:35:35,394 --> 00:35:37,961
and I think the judges
will see that.
840
00:35:38,005 --> 00:35:39,441
- Thank you.
- Mm-hmm.
841
00:35:39,528 --> 00:35:41,704
Okay, Samantha,
what did you make us?
842
00:35:41,748 --> 00:35:44,229
Today I have for you
a stuffed potato pancake
843
00:35:44,272 --> 00:35:49,016
with a mushroom filling,
and I made a vegan sour cream
to go with it.
844
00:35:49,016 --> 00:35:50,452
It looks so minimalistic.
845
00:35:50,539 --> 00:35:53,760
It's like we took
half your time away.
846
00:35:53,803 --> 00:35:55,283
Shall we?
847
00:36:06,425 --> 00:36:08,122
You know,
what this tastes like to me
848
00:36:08,209 --> 00:36:10,255
is like a frozen pocket
of something
849
00:36:10,298 --> 00:36:13,127
that you would get
in the frozen section.
850
00:36:13,214 --> 00:36:15,260
It's just mashed potatoes
with mushrooms in there.
851
00:36:15,303 --> 00:36:18,132
There's no heat,
there's no usage of herbs.
852
00:36:18,176 --> 00:36:20,134
It's just really boring.
853
00:36:20,221 --> 00:36:23,050
This seems to me like--
I'm gonna tell you straight.
854
00:36:23,093 --> 00:36:26,227
It seems like one component
out of four
855
00:36:26,271 --> 00:36:29,622
of a mediocre breakfast
or brunch plate.
856
00:36:29,665 --> 00:36:32,146
I've got hardly any flavor
in my mushrooms.
857
00:36:32,233 --> 00:36:35,584
All I've got is a really nice
crispy outside of that potato.
858
00:36:35,671 --> 00:36:37,499
It's almost like I'm talking
to the wrong person
859
00:36:37,586 --> 00:36:39,501
because I know what you've done,
860
00:36:39,545 --> 00:36:41,938
but I'm just not
tasting it tonight.
I'm sorry.
861
00:36:42,025 --> 00:36:43,766
Yes, Chef. Thank you.
862
00:36:47,509 --> 00:36:50,686
The final dish
that we would like to taste
from the bottom three
863
00:36:50,730 --> 00:36:55,996
is from somebody whose sauce
left a lot to be desired.
864
00:36:56,039 --> 00:36:57,650
Oh, . That's me.
865
00:36:57,693 --> 00:36:59,217
Please come forward...
866
00:37:09,705 --> 00:37:12,665
The final dish
that we would like to taste
from the bottom three
867
00:37:12,752 --> 00:37:17,322
is from Fred.
868
00:37:17,365 --> 00:37:19,324
I took a huge risk
with this dish,
869
00:37:19,324 --> 00:37:22,196
and the judges know I can
execute vegan food properly.
870
00:37:22,283 --> 00:37:25,330
- Fred.
- But I can see there's
a lot of disappointment
871
00:37:25,417 --> 00:37:28,115
in the three judges' eyes.
872
00:37:28,158 --> 00:37:29,247
Fred,
please describe your dish.
873
00:37:29,247 --> 00:37:32,075
I have here today
a tofu gnudi
874
00:37:32,119 --> 00:37:34,643
with a mapo sauce that features
the roasted garden vegetables
875
00:37:34,687 --> 00:37:36,341
and some tofu crema.
876
00:37:36,384 --> 00:37:38,691
Fred, you know,
you plate like an artist,
877
00:37:38,734 --> 00:37:40,997
and it's like you had blindfold
on tonight.
878
00:37:41,041 --> 00:37:43,478
This presentation is like we're
back to "MasterChef Junior."
879
00:37:43,522 --> 00:37:44,914
It's just clumped in a bowl.
880
00:37:53,271 --> 00:37:55,011
Uh, ooh, Fred,
881
00:37:55,098 --> 00:37:57,492
my issue here is
you've got so much salt
882
00:37:57,536 --> 00:38:00,103
it's absolutely imploding.
883
00:38:00,147 --> 00:38:01,714
And the gnudi are rock hard
884
00:38:01,714 --> 00:38:04,020
and so there's just no texture.
885
00:38:04,107 --> 00:38:05,500
There's a richness
behind the tofu.
886
00:38:05,544 --> 00:38:08,677
I love that,
but it tastes canned.
887
00:38:08,764 --> 00:38:13,203
- Oh, damn.
- For me to see this and that
promise of mapo tofu,
888
00:38:13,247 --> 00:38:15,336
and I get this and I'm just
completely let down.
889
00:38:15,380 --> 00:38:18,252
It is way over the top salty,
890
00:38:18,339 --> 00:38:20,994
but the great thing that I love
is actually the eggplant.
891
00:38:21,037 --> 00:38:23,344
It's perfectly cooked.
It's melting in your mouth.
I dig that.
892
00:38:23,388 --> 00:38:25,128
The idea
of the dish is good,
893
00:38:25,172 --> 00:38:26,739
but your technique
really let you down.
894
00:38:26,782 --> 00:38:29,394
The errors are significant here,
895
00:38:29,481 --> 00:38:31,134
because it's difficult
to eat this.
896
00:38:31,178 --> 00:38:34,224
It's hard to believe
that just last week
897
00:38:34,268 --> 00:38:37,184
you were wearing an immunity pin
and standing tall
898
00:38:37,184 --> 00:38:39,186
and proud in front
of the competition,
899
00:38:39,186 --> 00:38:41,144
and you've fallen flat,
young man.
900
00:38:41,188 --> 00:38:42,407
Thank you, Fred.
901
00:38:46,802 --> 00:38:49,196
Shelly, Samantha, Fred,
902
00:38:49,239 --> 00:38:51,590
Joe, Aarón, and myself
have got a very tough decision
to think about.
903
00:38:51,633 --> 00:38:54,506
Please excuse us. Gents.
904
00:38:55,985 --> 00:38:58,640
I hate this part.
905
00:38:58,640 --> 00:39:01,600
So, Shelly's, the dish
was half-finished, wasn't it?
906
00:39:01,643 --> 00:39:04,864
- Yeah. It's too bad.
- And Samantha's,
907
00:39:04,907 --> 00:39:07,562
it's almost like Samantha
had checked out halfway through.
908
00:39:07,606 --> 00:39:10,260
I can't believe that
that's an hour of work.
909
00:39:10,304 --> 00:39:12,654
- Yeah.
- Mine was boring, you know?
910
00:39:12,698 --> 00:39:15,222
- They called my canned.
- They called mine frozen.
911
00:39:15,265 --> 00:39:17,442
Fred was dreaming tonight.
That's not him, is it?
912
00:39:17,485 --> 00:39:19,618
- No, it's not.
- The eggplant was good.
913
00:39:19,661 --> 00:39:22,185
Yes, that was
one pleasant respite.
914
00:39:22,229 --> 00:39:22,882
- Are we clear?
- Yep, we're clear.
915
00:39:22,925 --> 00:39:23,970
Ready?
916
00:39:25,580 --> 00:39:28,322
- Good luck, guys.
- You too.
917
00:39:31,456 --> 00:39:33,501
Right, this has been
a very tough decision,
918
00:39:33,545 --> 00:39:38,288
but there was one dish
that we felt was way below par.
919
00:39:38,332 --> 00:39:39,377
That dish belongs to...
920
00:39:45,426 --> 00:39:46,514
Samantha.
921
00:39:48,821 --> 00:39:51,127
Aw, Samantha.
922
00:39:51,171 --> 00:39:56,524
Tonight that dish
wasn't anywhere near
Back to Win."
923
00:39:56,568 --> 00:40:00,267
Fred, Shelly,
say goodbye to Samantha
924
00:40:00,310 --> 00:40:01,573
and head back to your benches,
please.
925
00:40:01,616 --> 00:40:02,400
I love you so much.
926
00:40:05,794 --> 00:40:07,666
- See you in New York, okay?
- Thank you.
927
00:40:18,764 --> 00:40:23,290
Young lady, tonight
you may have cooked
like you'd given up,
928
00:40:23,333 --> 00:40:24,813
but let me tell you something
really important.
929
00:40:24,857 --> 00:40:27,860
I haven't given up on you.
Continue that journey.
930
00:40:27,860 --> 00:40:30,166
- Promise me?
- Yes, I promise, Chef.
931
00:40:30,210 --> 00:40:32,734
You have so much talent.
You know what's right
and what's wrong.
932
00:40:32,778 --> 00:40:36,999
This doesn't define you.
Hopefully it just
makes you stronger.
933
00:40:37,043 --> 00:40:39,524
Sam, please place the apron
on your bench and say goodbye.
934
00:40:39,611 --> 00:40:42,091
- Thank you.
- Take care.
935
00:40:44,267 --> 00:40:47,053
Love you, Sam!
936
00:40:47,140 --> 00:40:50,752
To be back to cook
for these judges again
has been amazing.
937
00:40:50,752 --> 00:40:53,015
It's an amazing experience
connecting with some
of these other chefs.
938
00:40:55,627 --> 00:40:58,325
In past seasons, they've looked
at somebody's potential,
939
00:40:58,368 --> 00:40:59,761
but we all have potential,
940
00:40:59,805 --> 00:41:01,763
so that's not a factor
this season.
941
00:41:01,807 --> 00:41:03,765
Season 12 is unlike
any other beast.
942
00:41:03,852 --> 00:41:05,201
Damn.
943
00:41:05,245 --> 00:41:06,768
See you later, girl.
944
00:41:06,855 --> 00:41:09,249
But my culinary journey
is not over for me.
945
00:41:09,292 --> 00:41:10,772
Bye, everyone.
946
00:41:10,859 --> 00:41:12,731
The competition is just
too tough this year.
947
00:41:14,907 --> 00:41:17,387
- Next time...
- Welcome back!
948
00:41:17,431 --> 00:41:18,563
the cooks take
a virtual culinary trip
around the globe...
949
00:41:18,650 --> 00:41:20,608
Japan!
950
00:41:20,652 --> 00:41:22,784
...in a Southern inspired
fusion challenge.
951
00:41:22,828 --> 00:41:25,874
Oh, great.
Ethiopian Southern fusion?
That crazy.
952
00:41:25,961 --> 00:41:28,311
With celebrity chef
Tiffany Derry in the house...
953
00:41:28,355 --> 00:41:30,444
The idea is to punch in as
much flavor as quick as you can.
954
00:41:30,488 --> 00:41:32,577
I'm really scared now.
955
00:41:32,577 --> 00:41:33,752
- Taste that before?
- Never even heard of it.
956
00:41:33,795 --> 00:41:35,536
- Oh, my Lord.
- Why is it dropping?
957
00:41:35,580 --> 00:41:37,669
They look like they're burning.
958
00:41:37,756 --> 00:41:38,931
- Southern fusion...
- You're onto something.
959
00:41:38,931 --> 00:41:40,715
It really is
a celebration of flavor.
960
00:41:40,715 --> 00:41:42,369
It's called perfection.
961
00:41:42,412 --> 00:41:43,849
...spirals into confusion.
962
00:41:43,892 --> 00:41:45,677
- This dish was bad.
- Just bizarre.
963
00:41:45,720 --> 00:41:47,592
It's kind of a disaster.
964
00:41:47,679 --> 00:41:49,332
I should've paid attention
in geography.
75615
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