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1
00:00:01,610 --> 00:00:03,612
- Previously on
- Back to Win"...
2
00:00:03,612 --> 00:00:05,788
I finally admit
I actually love vegan food.
3
00:00:05,831 --> 00:00:08,486
- Oh, no.
- Oh, God.
4
00:00:08,486 --> 00:00:10,488
Really, you have to pull out
your creativity here.
5
00:00:10,532 --> 00:00:12,490
- Absolutely.
- This challenge
was made for me.
6
00:00:12,534 --> 00:00:15,189
The first vegan challenge
saw some rise high...
7
00:00:15,276 --> 00:00:16,842
- This is unreal.
- Congratulations,
Amanda.
8
00:00:16,886 --> 00:00:19,106
Yay!
I have the immunity pin.
9
00:00:19,149 --> 00:00:21,630
...but one home cook fell flat.
10
00:00:21,717 --> 00:00:24,502
That dish wasn't anywhere near
Back to Win."
11
00:00:24,546 --> 00:00:25,764
Say goodbye.
12
00:00:27,070 --> 00:00:29,725
- Tonight...
- Welcome back!
13
00:00:29,725 --> 00:00:32,293
...the cooks take on
a Southern-inspired
fusion challenge.
14
00:00:32,336 --> 00:00:35,122
Japan. Vietnam.
Jamaica. Ethiopia.
15
00:00:35,165 --> 00:00:37,515
Ethiopian Southern fusion?
That crazy.
16
00:00:37,559 --> 00:00:39,735
With celebrity chef
Tiffany Derry in the house...
17
00:00:39,778 --> 00:00:43,086
The idea is to punch in
as much flavor as quick
as you can.
18
00:00:43,086 --> 00:00:44,435
- Let's go!
- Taste that before?
19
00:00:44,435 --> 00:00:46,611
- Never even heard of it.
- Oh, my Lord.
20
00:00:46,655 --> 00:00:49,092
- Why is it dropping?
- They look like
they're burning.
21
00:00:49,136 --> 00:00:50,441
- Southern fusion...
- You're on to something.
22
00:00:50,485 --> 00:00:52,617
It really is
a celebration of flavor.
23
00:00:52,661 --> 00:00:55,229
- It's called perfection.
- ...spirals into confusion.
24
00:00:55,229 --> 00:00:57,274
- Just bizarre.
- It's kind of a disaster.
25
00:00:57,318 --> 00:00:59,624
I should've paid attention
in Geography.
26
00:01:07,154 --> 00:01:09,547
- Here we go. Yes!
- Here we go.
27
00:01:09,547 --> 00:01:11,158
- It's gonna be a tough one
tonight, this one.
- Yeah, look at that.
28
00:01:11,201 --> 00:01:12,724
The United Nations
of MasterChef.
29
00:01:12,811 --> 00:01:14,030
Absolutely.
30
00:01:16,163 --> 00:01:17,512
Welcome back!
31
00:01:17,555 --> 00:01:19,470
- Whoo!
- Oh, my God.
32
00:01:19,557 --> 00:01:21,255
- Come on down, guys.
- Look at the flags.
33
00:01:21,298 --> 00:01:23,605
- It's like the U.N.
- Okay.
34
00:01:23,692 --> 00:01:26,390
I see all these
flags everywhere.
35
00:01:26,434 --> 00:01:29,393
I don't know if we're gonna
be remaking a dish from one
of these amazing places,
36
00:01:29,437 --> 00:01:31,482
- but I'm excited.
- Line up, guys.
37
00:01:31,526 --> 00:01:34,442
Last challenge
was not my best moment.
38
00:01:34,485 --> 00:01:37,445
I do not wanna be
in the bottom three again,
39
00:01:37,488 --> 00:01:39,577
so whatever I need to do,
I'm gonna pull it out today.
40
00:01:39,621 --> 00:01:42,493
- Welcome back, everybody.
We good?
- Yes, Chef.
41
00:01:42,580 --> 00:01:45,714
Amanda, how does it feel
not to be participating
in tonight's cook?
42
00:01:45,714 --> 00:01:48,151
Honestly, Chef,
it feels good to have immunity,
43
00:01:48,195 --> 00:01:51,676
but I really wanna be
in the kitchen and show
everyone what I can do.
44
00:01:51,720 --> 00:01:53,374
Would you like to hand that pin
to somebody else tonight?
45
00:01:53,417 --> 00:01:57,552
- No. Not today.
- Okay. Just checking.
46
00:01:57,595 --> 00:02:00,946
Right, you're probably wondering
about the flags, right?
47
00:02:00,990 --> 00:02:02,339
Yes, Chef.
48
00:02:02,383 --> 00:02:05,081
Well, in this week's challenge,
49
00:02:05,168 --> 00:02:09,041
we're going to do
a bit of globetrotting.
50
00:02:09,085 --> 00:02:11,479
To be a MasterChef,
you have to able to cook dishes
51
00:02:11,522 --> 00:02:14,612
from many different cultures,
cuisines, and influences.
52
00:02:14,656 --> 00:02:18,747
So tonight you're gonna be
cooking fusion dishes.
53
00:02:18,747 --> 00:02:20,401
- Oh, okay. Okay.
- Nice.
54
00:02:20,444 --> 00:02:22,054
Okay, cool.
55
00:02:22,098 --> 00:02:24,013
Fusion not confusion.
56
00:02:24,100 --> 00:02:26,320
Yeah.
57
00:02:26,407 --> 00:02:29,453
And here to inspire you
is a modern fusion pioneer.
58
00:02:29,540 --> 00:02:31,542
This is so cool.
59
00:02:31,629 --> 00:02:33,414
She is an award-winning chef
and restaurateur.
60
00:02:33,457 --> 00:02:36,678
She has wowed thousands
with a combination
61
00:02:36,765 --> 00:02:40,638
of international flavors
and Southern comfort food.
62
00:02:40,682 --> 00:02:45,252
All of you, please welcome
the incredible Tiffany Derry.
63
00:02:51,562 --> 00:02:55,087
- Wow.
- So having Chef Tiffany
here, it's amazing.
64
00:02:55,131 --> 00:02:58,265
She's from Texas,
so she knows about
Southern roots.
65
00:02:58,352 --> 00:02:59,788
She inspires me so much...
66
00:02:59,788 --> 00:03:01,572
Welcome.
So good to see you.
67
00:03:01,572 --> 00:03:05,489
Aw. Hello, hello.
68
00:03:05,533 --> 00:03:06,838
...and I hope to be
just like her one day.
69
00:03:06,925 --> 00:03:08,275
Wow.
70
00:03:08,362 --> 00:03:10,320
Welcome to
the MasterChef kitchen.
71
00:03:10,364 --> 00:03:12,366
- It's an absolute honor.
- Thank you.
72
00:03:12,409 --> 00:03:15,282
First of all,
this journey for you started
73
00:03:15,325 --> 00:03:17,458
at the age of 15
in a pancake house.
74
00:03:17,501 --> 00:03:20,156
Now you've become one of the
best chefs in Dallas Fort Worth
75
00:03:20,243 --> 00:03:22,593
running that incredible
Roots Southern Table,
76
00:03:22,680 --> 00:03:24,726
which is known for
it's Southern fusion dishes.
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00:03:24,813 --> 00:03:26,902
What does the word fusion
mean for you?
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00:03:26,902 --> 00:03:31,254
Really fusion is just blending
of different types of cuisine,
79
00:03:31,298 --> 00:03:33,996
but doing it
to where it's just harmonious.
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00:03:34,039 --> 00:03:36,172
Absolutely.
81
00:03:36,259 --> 00:03:41,482
Well, tonight, you 16 will
follow in our guest's footsteps
82
00:03:41,482 --> 00:03:45,050
and cook us
a Southern fusion dish.
83
00:03:45,094 --> 00:03:47,488
- I like that.
84
00:03:47,531 --> 00:03:51,274
Now to show you
the level of elevation
that we're looking for
85
00:03:51,318 --> 00:03:53,407
in all of your
Southern fusion dishes tonight,
86
00:03:53,450 --> 00:03:55,713
Tiff and I are gonna cook
a dish together.
87
00:03:55,757 --> 00:03:59,500
- Ooh!
- That's so cool.
88
00:03:59,543 --> 00:04:03,852
We're fusing traditional
old English fare
with a Southern twist.
89
00:04:03,939 --> 00:04:08,204
We're gonna make
a delicious jerked spice
classic fish and chips.
90
00:04:08,248 --> 00:04:10,859
- Ooh.
- Wow.
91
00:04:10,902 --> 00:04:11,860
- Shall we?
- Let's do it.
92
00:04:11,903 --> 00:04:14,079
Please.
93
00:04:14,123 --> 00:04:16,734
To see Chef Gordon Ramsay
94
00:04:16,778 --> 00:04:20,999
and Chef Tiffany Derry
cooking in a duo?
95
00:04:21,043 --> 00:04:25,221
- This is stunningly exciting.
- I'll take care of the fish.
96
00:04:25,308 --> 00:04:27,441
I'm gonna do
the sweet potatoes,
97
00:04:27,528 --> 00:04:30,313
and I'm also gonna do
a little bit of maque choux,
which is a corn dish
98
00:04:30,313 --> 00:04:31,662
done with a little bacon,
peppers, and some onions.
99
00:04:31,706 --> 00:04:33,534
Love that.
100
00:04:33,534 --> 00:04:35,840
So for my batter,
a little bit of Cajun spice.
101
00:04:35,884 --> 00:04:37,755
This is where
that fusion influence
is coming across now, right?
102
00:04:37,799 --> 00:04:39,888
Sure. You smell that, Chef?
103
00:04:39,888 --> 00:04:41,759
That smells delicious.
104
00:04:41,803 --> 00:04:43,544
We're gonna start
with some bacon here.
105
00:04:43,544 --> 00:04:45,894
Maque choux usually
has some smoky meat
106
00:04:45,937 --> 00:04:47,417
because the idea is to punch in
107
00:04:47,461 --> 00:04:49,245
as much flavor as quick
as you can.
108
00:04:49,245 --> 00:04:51,987
Sure.
109
00:04:52,030 --> 00:04:56,557
Now, traditionally
we'd be serving a beautiful
tartar sauce.
110
00:04:56,600 --> 00:05:00,038
No, we're not doing tartar.
We're doing a remoulade!
111
00:05:00,082 --> 00:05:02,345
Remoulade! Yes.
112
00:05:02,389 --> 00:05:04,782
Watching these two legends
cook right now
113
00:05:04,826 --> 00:05:07,394
is like watching a ballet duet.
It's just harmony.
114
00:05:07,481 --> 00:05:09,700
They make fusion look easy.
115
00:05:09,787 --> 00:05:12,529
So, Chef,
I'm gonna go ahead and drop in
the sweet potatoes here.
116
00:05:12,573 --> 00:05:14,575
So I've blanched them
a little bit,
117
00:05:14,618 --> 00:05:16,359
and I really want them
to get crispy,
118
00:05:16,403 --> 00:05:18,492
- so I'm gonna double fry them.
- Nice.
119
00:05:18,535 --> 00:05:20,581
I've got my creole mustard,
my mayonnaise,
120
00:05:20,624 --> 00:05:22,844
Worcestershire sauce,
and then from there,
121
00:05:22,931 --> 00:05:26,369
a little bit of paprika,
Cajun spice again.
122
00:05:26,369 --> 00:05:28,806
Now give that
a really nice mix.
123
00:05:28,850 --> 00:05:34,072
Okay, so I have in my onions,
my peppers, my garlic, my bacon,
124
00:05:34,116 --> 00:05:37,075
and I'm gonna add
a touch of vinegar because
we have so much fat
125
00:05:37,119 --> 00:05:40,383
that we really wanna
balance that herb
and that vinegar flavor.
126
00:05:40,427 --> 00:05:42,298
Nice.
Nice, nice, nice.
127
00:05:42,342 --> 00:05:45,736
Fish coated nicely. In.
128
00:05:45,780 --> 00:05:48,522
Swash it around.
Let it get momentum.
129
00:05:48,565 --> 00:05:51,220
How's that remoulade/tartar?
130
00:05:51,307 --> 00:05:52,961
The remoulade is delicious.
131
00:05:53,004 --> 00:05:56,268
Right, once that fish is out
shake off the excess fat.
132
00:05:56,312 --> 00:05:57,966
Now you can see how crispy
that batter is.
133
00:05:58,009 --> 00:06:00,751
The minute it comes out
of that fryer, we season it.
134
00:06:00,795 --> 00:06:02,449
We season it now
when it's nice and hot,
135
00:06:02,536 --> 00:06:04,973
the seasoning
sticks to it, okay?
136
00:06:04,973 --> 00:06:06,757
- Fries are good?
- Fries are
looking great.
137
00:06:06,757 --> 00:06:09,978
Beautiful.
That's how two MasterChefs
138
00:06:09,978 --> 00:06:13,460
execute a Southern-inspired
fusion twist
139
00:06:13,547 --> 00:06:14,939
on a classic fish and chips.
140
00:06:16,027 --> 00:06:17,551
Excellent.
141
00:06:17,551 --> 00:06:18,900
That was amazing.
142
00:06:18,987 --> 00:06:21,685
Okay, you will have one hour
143
00:06:21,729 --> 00:06:24,819
to cook your Southern fusion
dishes tonight.
144
00:06:24,862 --> 00:06:27,474
But to decide which country
145
00:06:27,517 --> 00:06:29,563
your fusion dish
will be inspired by...
146
00:06:35,395 --> 00:06:37,962
- Oh, gosh.
- Oh.
147
00:06:38,006 --> 00:06:41,096
There are flags
randomly placed in this globe,
148
00:06:41,139 --> 00:06:43,838
and the flag you pull will
determine where in the world
149
00:06:43,881 --> 00:06:46,406
your fusion dish
is going to come from.
150
00:06:47,929 --> 00:06:50,279
- Oh, damn.
- Oh.
151
00:06:50,366 --> 00:06:51,933
I really, really
don't want India
152
00:06:52,020 --> 00:06:55,589
because I am the least familiar
with the cuisine.
153
00:06:55,589 --> 00:06:57,373
I've cooked a curry once.
154
00:06:57,373 --> 00:07:00,158
Okay, Bri.
155
00:07:00,158 --> 00:07:02,030
I'm scared.
156
00:07:02,030 --> 00:07:04,467
Vietnam. Wow.
157
00:07:04,467 --> 00:07:06,382
Tommy, off you go, sir.
Mexico.
158
00:07:06,426 --> 00:07:07,688
- Ooh.
- Dang it.
159
00:07:07,731 --> 00:07:10,647
Dara.
160
00:07:10,691 --> 00:07:12,780
Gordon and the judges
tell us that we have to
pick the country
161
00:07:12,823 --> 00:07:15,826
we are fusing Southern food with
from a globe.
162
00:07:15,913 --> 00:07:19,613
This globe holds the future
of what I'm gonna be making.
163
00:07:19,613 --> 00:07:21,528
If you say that out loud
a couple times,
164
00:07:21,615 --> 00:07:23,051
it's a little crazy.
165
00:07:23,051 --> 00:07:26,837
- Brandi. India.
- Can we trade?
166
00:07:26,837 --> 00:07:28,491
Israel.
167
00:07:28,535 --> 00:07:31,842
- Ooh, Ethiopia.
- Oh, great.
168
00:07:31,886 --> 00:07:33,540
Greece. Yes.
169
00:07:33,627 --> 00:07:35,063
Jamaica.
170
00:07:35,106 --> 00:07:36,673
Japan. Nice.
171
00:07:36,717 --> 00:07:39,763
Big Willie. Ah, Morocco.
172
00:07:39,763 --> 00:07:41,852
Lovely.
173
00:07:41,852 --> 00:07:44,072
I should've paid attention
in Geography better.
174
00:07:44,115 --> 00:07:46,074
- Christian.
- Yes, Chef.
175
00:07:46,117 --> 00:07:48,076
- Which flag did you pick?
- Jamaica.
176
00:07:48,119 --> 00:07:49,381
Amazing.
177
00:07:49,425 --> 00:07:51,645
He got Jamaica? Come--
178
00:07:51,688 --> 00:07:54,517
if you don't nail Jamaica,
come on.
179
00:07:54,561 --> 00:07:56,867
- Emily.
- I got Thailand.
180
00:07:56,867 --> 00:07:58,869
Thai flavors?
If I got that flag,
181
00:07:58,913 --> 00:08:00,871
like, I could be able to--
on the top three.
182
00:08:00,871 --> 00:08:03,918
This really sucks for me
to get Israel.
183
00:08:03,961 --> 00:08:07,704
- Shayne. Wow.
- Uh, Ethiopia.
184
00:08:07,748 --> 00:08:10,228
I don't know anything
about Ethiopian food.
185
00:08:10,272 --> 00:08:12,796
I don't think Shayne knows
anything about Ethiopian food.
186
00:08:12,840 --> 00:08:14,885
I would feel bad for anyone
who got that flag
187
00:08:14,929 --> 00:08:16,496
unless they were Ethiopian.
188
00:08:16,539 --> 00:08:18,759
Now, all of you remember,
189
00:08:18,802 --> 00:08:20,412
whoever fuses the best
Southern-inspired dish
190
00:08:20,456 --> 00:08:21,936
with the cuisine from their flag
191
00:08:21,979 --> 00:08:25,853
will win the coveted immunity
pin and be safe
192
00:08:25,896 --> 00:08:27,724
from elimination
across our next challenge.
193
00:08:27,768 --> 00:08:30,466
Whoever's fusion dish
falls flat,
194
00:08:30,553 --> 00:08:32,599
sadly, will be eliminated.
195
00:08:32,686 --> 00:08:35,732
Your 60 minutes start...
196
00:08:35,776 --> 00:08:37,691
- Now!
- Let's go.
197
00:08:37,734 --> 00:08:41,390
- Ah!
- Whoo!
198
00:08:41,477 --> 00:08:42,609
Good luck. Go, go, go.
199
00:08:42,696 --> 00:08:44,001
Oh, my God.
200
00:08:44,045 --> 00:08:46,482
- Oh!
- Excuse me.
201
00:08:46,482 --> 00:08:48,789
I need corn.
202
00:08:48,832 --> 00:08:50,704
This challenge is probably
the most difficult challenge
203
00:08:50,704 --> 00:08:52,488
I've seen yet in
the MasterChef kitchen.
204
00:08:52,575 --> 00:08:54,621
Green peppers.
Green peppers.
205
00:08:54,664 --> 00:08:56,797
Especially the fact
that I got Thailand.
206
00:08:56,840 --> 00:08:59,451
It's difficult only because
I don't cook with these flavors,
207
00:08:59,495 --> 00:09:00,931
and I'm not really sure
how to weave them
208
00:09:00,975 --> 00:09:03,934
into a Southern dish
that actually makes sense.
209
00:09:03,934 --> 00:09:04,718
Coming through!
210
00:09:07,285 --> 00:09:08,330
Okay.
211
00:09:11,594 --> 00:09:12,987
I love the idea of fusion.
212
00:09:13,030 --> 00:09:15,032
I have Italy.
213
00:09:15,076 --> 00:09:17,818
I am going to be doing
Cajun style salmon with shrimp,
214
00:09:17,861 --> 00:09:21,517
with some herb polenta
215
00:09:21,604 --> 00:09:24,172
and some country style
green beans.
216
00:09:24,172 --> 00:09:28,480
Everyone that
I grew up looking up to
cooked Southern food,
217
00:09:28,524 --> 00:09:32,702
so I just wanna go ahead
and get some of those flavors
onto this dish
218
00:09:32,746 --> 00:09:35,226
and hope that the judges
appreciate it.
219
00:09:36,924 --> 00:09:38,447
Behind.
220
00:09:40,536 --> 00:09:42,451
Okay, I am moving.
221
00:09:42,538 --> 00:09:45,280
All righty.
222
00:09:45,323 --> 00:09:49,632
I got Greece.
I'm doing a Greek take
on shrimp and grits.
223
00:09:49,676 --> 00:09:52,896
So I'm doing a shrimp saganaki,
which is baked shrimp.
224
00:09:52,940 --> 00:09:55,203
And I'm fusing that with the
holy trinity from New Orleans,
225
00:09:55,246 --> 00:09:57,640
which is onions,
bell pepper, and celery.
226
00:09:57,684 --> 00:09:59,773
It's gonna be creamy,
comforting,
227
00:09:59,816 --> 00:10:02,297
meets very fresh and vibrant.
228
00:10:02,340 --> 00:10:04,647
So I'm hoping that yin-yang
balance works in my favor today.
229
00:10:04,647 --> 00:10:09,217
15 minutes gone.
We're down to 45 minutes.
230
00:10:09,260 --> 00:10:13,395
Three stunning plates
with a huge fusion influence.
231
00:10:13,438 --> 00:10:14,701
Now what was I doing?
232
00:10:16,703 --> 00:10:19,575
Whoo! Hot.
233
00:10:22,012 --> 00:10:23,535
Shayne,
how you feeling?
234
00:10:23,579 --> 00:10:26,103
- I'm feeling all right.
- Good.
235
00:10:26,103 --> 00:10:30,238
As good as you can feel
cooking Ethiopian food.
236
00:10:30,325 --> 00:10:32,893
I'm gonna be making a chicken
fried steak marinated in coffee
237
00:10:32,936 --> 00:10:35,156
with some collard greens
238
00:10:35,243 --> 00:10:38,333
and turmeric-inspired
potatoes and cabbage.
239
00:10:38,376 --> 00:10:41,597
- Shayne at 18 years old
is our youngest contestant.
- Yes.
240
00:10:41,684 --> 00:10:45,993
- And he picks presumably
the hardest country.
- Yeah, I agree.
241
00:10:46,036 --> 00:10:48,473
But Ethiopian food is all about
the spices, right?
242
00:10:48,517 --> 00:10:50,562
Ginger, cardamon, cumin.
243
00:10:50,606 --> 00:10:52,129
The dish has to be
full of flavor.
244
00:10:52,173 --> 00:10:55,045
And if you can tie that
sort of with Southern,
245
00:10:55,089 --> 00:10:56,873
I think you can make that work.
246
00:10:56,917 --> 00:10:59,049
So being from Texas,
I feel pretty confident
247
00:10:59,093 --> 00:11:00,964
on the Southern aspect
of the dish.
248
00:11:01,008 --> 00:11:03,706
But when it comes
to the fusion, I'm lost.
249
00:11:03,706 --> 00:11:05,055
I've never been to Ethiopia.
250
00:11:05,055 --> 00:11:06,970
I've never eaten Ethiopian food.
251
00:11:07,057 --> 00:11:09,712
This is a cluster.
252
00:11:09,756 --> 00:11:10,931
And now I've got
to incorporate
253
00:11:10,974 --> 00:11:13,107
an Ethiopian
and Southern fusion?
254
00:11:13,150 --> 00:11:14,761
That crazy.
255
00:11:28,818 --> 00:11:30,733
It's gonna be really hard
on my part
256
00:11:30,733 --> 00:11:32,953
to fuse Ethiopian food
with the Southern cuisine,
257
00:11:32,996 --> 00:11:34,868
but I wanna prove
in this challenge
258
00:11:34,911 --> 00:11:38,088
that this young man
who's traveled nowhere
259
00:11:38,088 --> 00:11:40,308
can make some food
from across the world.
260
00:11:41,875 --> 00:11:45,748
Good job, Shayne.
You got this.
261
00:11:45,748 --> 00:11:49,317
So fusion is the essence
tonight across that
Southern-inspired dish.
262
00:11:49,360 --> 00:11:52,668
What is the key element
to a great fusion dish?
263
00:11:52,755 --> 00:11:55,497
You know, I think
it's important to, number one,
264
00:11:55,540 --> 00:11:58,326
understand where both
of the different types
of cuisine come from, right?
265
00:11:58,369 --> 00:12:01,111
You don't want to just
pull something out of the air.
266
00:12:01,155 --> 00:12:02,809
You really want it
to be harmonious.
267
00:12:02,896 --> 00:12:04,985
It's all about
how smart they are
268
00:12:05,028 --> 00:12:07,988
with that fusion influence
so it's not overkill,
269
00:12:08,031 --> 00:12:10,860
or are they over-combining
where it becomes confusion.
270
00:12:13,384 --> 00:12:14,690
That's too salty.
271
00:12:14,734 --> 00:12:17,954
Just 40 minutes to go.
272
00:12:17,998 --> 00:12:18,912
I got this.
273
00:12:22,480 --> 00:12:28,225
I got Thailand, so we're gonna
do a crispy chicken thigh.
274
00:12:28,225 --> 00:12:31,446
It's got a fish sauce caramel
which actually is
more savory than sweet.
275
00:12:31,489 --> 00:12:36,059
It's over a corn succotash
which has coconut milk,
turmeric, lemon grass.
276
00:12:36,103 --> 00:12:38,670
These aren't flavors
that I normally am working with
in my kitchen every day.
277
00:12:38,714 --> 00:12:41,848
To say I'm out of my comfort
zone would be an understatement.
278
00:12:41,891 --> 00:12:43,371
But I lived in New Orleans
for a few years,
279
00:12:43,371 --> 00:12:45,808
so I know the Southern part
of this equation.
280
00:12:45,852 --> 00:12:49,377
Now I just need to kind of
put in the Thai spin on it.
281
00:12:49,420 --> 00:12:51,640
So we'll see.
282
00:12:53,381 --> 00:12:54,861
I need eggs.
283
00:12:57,864 --> 00:13:00,823
Okay, the lamb is on.
284
00:13:00,867 --> 00:13:02,912
- Right, Bri.
- Hi.
285
00:13:02,956 --> 00:13:04,958
- Give us an insight.
So you got Vietnam.
- Yes.
286
00:13:04,958 --> 00:13:07,047
Tell us about the dish.
What are you doing?
287
00:13:07,090 --> 00:13:09,963
I'm doing a summer roll
stuffed with some bell peppers,
288
00:13:09,963 --> 00:13:11,268
some grilled corn,
289
00:13:11,312 --> 00:13:13,314
some Cajun spiced
grilled shrimp,
290
00:13:13,401 --> 00:13:15,838
and then I'm doing
a peanut butter gravy.
291
00:13:15,882 --> 00:13:18,058
- So is the gravy gonna be hot?
- Yes.
292
00:13:18,058 --> 00:13:18,885
- Okay.
- Taste that before?
293
00:13:18,972 --> 00:13:20,974
Never.
Never even heard of it.
294
00:13:21,061 --> 00:13:22,714
No, I've never
heard of that either.
295
00:13:22,758 --> 00:13:24,934
Sometimes when we have
these summer rolls,
296
00:13:24,978 --> 00:13:27,197
the inside of the roll
tends to lack flavor.
297
00:13:27,197 --> 00:13:29,373
Well, I'm sure you can see
298
00:13:29,417 --> 00:13:32,289
all the seasoning I have on
the shrimp and the corn here.
299
00:13:32,333 --> 00:13:33,943
And what is in there?
Cajun seasoning or...
300
00:13:33,987 --> 00:13:35,858
Cajun seasoning,
salt, and pepper.
301
00:13:35,902 --> 00:13:37,425
- Okay, good.
- Taste everything.
302
00:13:37,468 --> 00:13:38,818
Make sure it works together
before you put it on that plate.
303
00:13:38,861 --> 00:13:40,776
Definitely.
Thank you so much.
304
00:13:40,863 --> 00:13:41,777
- Interesting.
Thank you.
- Thanks, Bri.
305
00:13:41,777 --> 00:13:44,475
That's a lot of spices.
I like it.
306
00:13:45,868 --> 00:13:46,913
Here we go.
307
00:13:48,784 --> 00:13:51,265
Jambalaya's in.
308
00:13:51,308 --> 00:13:54,181
- Hi, Chef.
Nice meeting you.
- Hello!
309
00:13:54,224 --> 00:13:56,879
Very nice meeting you.
What are you cooking here?
310
00:13:56,879 --> 00:13:59,403
The country I got is Israel.
311
00:13:59,447 --> 00:14:03,103
I'm gonna do a herb sauce
with a Mediterranean flavors...
312
00:14:03,146 --> 00:14:05,453
- Okay.
- ...with lamb and
Southern-inspired grits,
313
00:14:05,453 --> 00:14:08,325
and focus on flavors
and focus on the lamb
314
00:14:08,369 --> 00:14:10,806
because the lamb is the main
protein I'm gonna showcase.
315
00:14:10,806 --> 00:14:11,807
So I want to...
316
00:14:11,851 --> 00:14:14,331
- Young man.
- Yes?
317
00:14:14,375 --> 00:14:17,552
I see you've got the sauce ready
and the lamb's still raw.
Look at me.
318
00:14:17,552 --> 00:14:21,251
Lamb needs to rest.
That should've gone on
20 minutes ago, okay?
319
00:14:21,295 --> 00:14:24,254
- Yes. Okay, Chef.
- Get your lamb on first.
320
00:14:24,298 --> 00:14:26,822
- Good luck. Ooh-la-la.
- Thank you, thank you.
321
00:14:28,519 --> 00:14:31,044
35 minutes remaining.
322
00:14:31,087 --> 00:14:32,872
Slow and steady.
323
00:14:34,656 --> 00:14:37,833
Mmm. Delicious.
324
00:14:37,920 --> 00:14:40,923
Shelly, give us an insight
to what you're doing
and what country.
325
00:14:40,923 --> 00:14:43,795
Spain.
So I was raised down South,
326
00:14:43,839 --> 00:14:45,362
so I'm taking y'all
to a classic cookout.
327
00:14:45,406 --> 00:14:48,365
I'm gonna be doing
a fried catfish escabeche.
328
00:14:48,409 --> 00:14:51,847
I'm gonna do some pickled okra,
carrots, and some onions,
329
00:14:51,934 --> 00:14:53,283
and then I'm gonna top it
with a fried potato salad.
330
00:14:53,327 --> 00:14:55,068
But I'm gonna to do it my way
where you're gonna have
331
00:14:55,111 --> 00:14:56,939
some condensed milk,
some mayonnaise.
332
00:14:56,983 --> 00:14:58,071
It's a little sweet,
a little heat with the paprika.
333
00:14:58,114 --> 00:14:59,811
So like a patatas bravas.
334
00:14:59,855 --> 00:15:01,465
Yes, exactly.
It's big in Spain,
335
00:15:01,509 --> 00:15:03,380
where they do hot sauce
and mayonnaise and ketchup.
336
00:15:03,380 --> 00:15:06,035
Okay, now I see
that coming together.
Okay.
337
00:15:06,079 --> 00:15:08,081
- So how are you
cooking the catfish?
- Fry it.
338
00:15:08,124 --> 00:15:09,517
Gotta fry it cast iron.
You already know.
339
00:15:09,560 --> 00:15:11,519
I know you're gonna
get on me and yell at me
340
00:15:11,519 --> 00:15:14,174
if I don't get
that cast iron on,
so that's about to happen.
341
00:15:14,174 --> 00:15:15,958
- I don't see it!
- I know. I'm coming.
342
00:15:16,002 --> 00:15:17,090
Get that cast iron,
get it piping hot.
343
00:15:17,090 --> 00:15:18,874
I'll take that hint. Okay.
344
00:15:18,961 --> 00:15:20,571
- Good luck.
- All right, thank you, Chef.
345
00:15:24,358 --> 00:15:26,969
There it is.
I'm gonna use this.
346
00:15:27,013 --> 00:15:28,840
- Right, Dara.
- Hello, Chef.
347
00:15:28,884 --> 00:15:31,191
- What country?
- I got Peru.
348
00:15:31,191 --> 00:15:34,368
- Mmm, okay.
- I'm taking inspiration
from a dish that I've made
349
00:15:34,411 --> 00:15:37,110
which is lomo saltado,
and I'm making filets,
350
00:15:37,110 --> 00:15:40,243
and I'll serve that
sliced on top.
351
00:15:40,287 --> 00:15:42,985
You're not using any potato.
You're going straight
with the rice, correct?
352
00:15:42,985 --> 00:15:45,248
I'm going with the rice.
I felt like with the rice
and the jambalaya,
353
00:15:45,335 --> 00:15:46,467
it didn't need
that second starch.
354
00:15:46,554 --> 00:15:48,208
Interesting.
Where's the rice?
355
00:15:48,208 --> 00:15:50,210
- Is it in the oven?
- It is, Chef.
356
00:15:50,210 --> 00:15:52,429
- Good, yeah.
- Okay, whew, all right.
Now I can breathe.
357
00:15:52,429 --> 00:15:53,996
- I was like, "Where is it?
Oh, my God."
- I was looking for it.
358
00:15:54,040 --> 00:15:55,258
Oh, I made sure to get that in
as soon as possible.
359
00:15:55,345 --> 00:15:57,739
- Okay, I like it.
- Sounds good.
360
00:15:57,782 --> 00:16:00,437
Smart. Make sure that wok
is hot enough to get some color
on there, yes?
361
00:16:00,437 --> 00:16:03,005
- Yes, Chef.
- Bowen, the lamb needs
to go in the oven.
362
00:16:03,049 --> 00:16:05,138
- Yes.
- Oh, my Lord.
363
00:16:05,138 --> 00:16:06,443
Heard, Chef.
364
00:16:06,487 --> 00:16:08,358
Last challenge,
I was in the top three
365
00:16:08,358 --> 00:16:10,447
so I was feeling confident.
366
00:16:10,491 --> 00:16:13,015
It's not a filet.
It needs to go
in the oven, young man.
367
00:16:13,059 --> 00:16:15,235
Wow. Wow, wow, wow.
368
00:16:15,235 --> 00:16:18,281
But I'm not familiar
with Israelian flavor,
369
00:16:18,368 --> 00:16:22,111
so now I messed up
the time management.
370
00:16:22,155 --> 00:16:25,593
30 minutes gone.
30 minutes remaining.
371
00:16:25,636 --> 00:16:26,942
Halfway, guys.
372
00:16:28,596 --> 00:16:30,598
30 minutes! Let's get it!
373
00:16:30,598 --> 00:16:32,165
Tamarind.
I know I picked up tamarind.
374
00:16:34,297 --> 00:16:36,691
Shelly, she picked out Spain.
375
00:16:36,691 --> 00:16:40,260
Spain would be easy.
Spain has a lot of
very identifiable techniques
376
00:16:40,303 --> 00:16:42,479
and ingredients
it would be easy to integrate.
377
00:16:42,523 --> 00:16:46,701
So she's doing
this beautiful marinated catfish
and patatas bravas
378
00:16:46,744 --> 00:16:51,184
with a huge Spanish influence,
especially those smoked paprika
and all that fragrance there.
379
00:16:51,184 --> 00:16:54,100
And then Bri,
she's got Vietnam.
380
00:16:54,143 --> 00:16:56,058
She's doing
a shrimp summer roll.
381
00:16:56,102 --> 00:16:57,538
She's doing a peanut gravy.
382
00:16:57,625 --> 00:16:59,583
That's very Vietnamese.
383
00:16:59,627 --> 00:17:03,500
She's making a white gravy,
and then she's adding in peanut.
384
00:17:03,500 --> 00:17:05,415
Yeah, I think that
could be a step too far
with the gravy.
385
00:17:05,415 --> 00:17:06,982
It doesn't really
necessarily need that.
386
00:17:06,982 --> 00:17:08,201
- Risky.
- Yeah.
387
00:17:08,244 --> 00:17:09,767
Yeah, really risky.
388
00:17:09,767 --> 00:17:11,421
Here we go.
389
00:17:11,465 --> 00:17:14,120
So Shayne, he is all over
the place, unfortunately.
390
00:17:14,163 --> 00:17:16,644
- Aww.
- He picked out
that Ethiopian flag,
391
00:17:16,687 --> 00:17:18,733
so he's a little bit lost.
392
00:17:18,733 --> 00:17:24,347
Bowen's doing an Israelian take
on a marinated rack of lamb,
393
00:17:24,434 --> 00:17:27,394
and then he's doing
this Israeli herb sauce.
394
00:17:27,437 --> 00:17:30,310
- Yes,
and a little bit of grits.
- Grits, yeah.
395
00:17:30,310 --> 00:17:33,139
So no tahini, none of
the obvious Israeli ingredients?
396
00:17:33,182 --> 00:17:34,357
- Fattoush, tabbouleh?
- No couscous?
397
00:17:34,444 --> 00:17:35,358
He's all over the place.
398
00:17:39,667 --> 00:17:41,234
I'm really nervous.
399
00:17:41,277 --> 00:17:44,324
I started cooking the lamb late
400
00:17:44,367 --> 00:17:46,587
because I'm trying to do
so many different things.
401
00:17:46,674 --> 00:17:51,461
I hope I have the time to make
the perfect medium rare lamb.
402
00:17:51,505 --> 00:17:54,290
That lamb has just gone
in the oven.
403
00:17:54,334 --> 00:17:55,465
It should be coming out now
to rest.
404
00:17:55,509 --> 00:17:58,164
Jeez.
405
00:17:58,207 --> 00:18:00,557
I just do not want
to go home too soon.
406
00:18:00,601 --> 00:18:01,819
So...
407
00:18:06,476 --> 00:18:08,043
I cannot fail
408
00:18:08,130 --> 00:18:09,175
'cause my dream
is on the line.
409
00:18:21,491 --> 00:18:23,232
I'm really nervous.
410
00:18:23,276 --> 00:18:25,713
I started cooking
the lamb late
411
00:18:25,713 --> 00:18:29,195
because I'm trying to do
so many different things.
412
00:18:29,238 --> 00:18:31,022
If this dish
doesn't work tonight,
413
00:18:31,066 --> 00:18:33,634
it could be my last cook
in the MasterChef kitchen.
414
00:18:33,721 --> 00:18:36,202
Oh, my God.
415
00:18:36,245 --> 00:18:38,595
Guys, 25 minutes to go.
416
00:18:38,639 --> 00:18:41,381
Ooh, it's come down
to the wire.
417
00:18:41,424 --> 00:18:43,252
All right, Christian,
what country did you get?
418
00:18:43,296 --> 00:18:46,255
Jamaica.
I am making jerk fried chicken,
419
00:18:46,299 --> 00:18:50,607
dark rum sweet potatoes,
and also my Scotch bonnet
collard greens.
420
00:18:50,651 --> 00:18:52,740
- Like that.
- I'm from the South,
so that's something
421
00:18:52,783 --> 00:18:55,177
that we grew up on,
eating fried chicken.
422
00:18:55,177 --> 00:18:57,614
So when I got Jamaica,
I was like, "Oh, yeah,
this is up my alley."
423
00:18:57,658 --> 00:19:00,400
- How you gonna fry the chicken?
- Oh, we gonna deep fry it.
424
00:19:00,400 --> 00:19:02,837
- Just the fryer. One time.
- Just the fryer. One time.
425
00:19:02,880 --> 00:19:04,273
- That's risky.
- Come on, Joe,
I'm from the South.
426
00:19:04,317 --> 00:19:04,969
Every time
I try to fry it once,
427
00:19:05,013 --> 00:19:06,101
it doesn't come out right.
428
00:19:06,145 --> 00:19:07,233
That chicken that's going twice,
429
00:19:07,320 --> 00:19:08,625
that means you're not sure.
430
00:19:08,669 --> 00:19:10,410
- I'm not sure.
- There you go.
431
00:19:10,453 --> 00:19:11,541
Temperature control
is gonna be key.
432
00:19:11,541 --> 00:19:13,064
Not a problem. Yes, Chef.
433
00:19:13,108 --> 00:19:14,153
If it tastes
as good as it sounds,
434
00:19:14,196 --> 00:19:15,371
you're gonna be
in a good spot.
435
00:19:15,415 --> 00:19:16,372
Thank you, Chef.
436
00:19:16,416 --> 00:19:17,982
Thank you, thank you.
437
00:19:20,202 --> 00:19:23,074
- Hello, Willie.
- Hello, how you doing?
438
00:19:23,118 --> 00:19:24,598
Who are you representing
and what are you fusing?
439
00:19:24,641 --> 00:19:28,863
I have Morocco,
and I'm a Southern boy,
440
00:19:28,906 --> 00:19:32,432
and so I'm gonna do, like,
this very flavorful sweet potato
441
00:19:32,475 --> 00:19:36,131
and butternut squash puree
with clove and cardamom,
442
00:19:36,218 --> 00:19:38,307
and then I'm gonna do, like,
the spiced Swiss chard
443
00:19:38,351 --> 00:19:41,267
with some
fried chicken thighs.
444
00:19:41,310 --> 00:19:42,703
You have a lot of spices.
Is there anything
to balance it out?
445
00:19:42,790 --> 00:19:45,358
I'm gonna top it
with a pistachio caramel
446
00:19:45,401 --> 00:19:48,012
to bring in that sweetness
and the spice.
447
00:19:48,056 --> 00:19:49,666
Okay, wonderful.
448
00:19:49,710 --> 00:19:51,973
And get that chicken
very, very crispy.
449
00:19:52,016 --> 00:19:53,148
- Yes, Chef.
- Love that.
450
00:19:53,192 --> 00:19:55,019
- Love that, love that.
- Thank you.
451
00:19:55,063 --> 00:19:56,325
Shoot.
452
00:19:58,240 --> 00:20:01,156
All right.
We're getting there.
453
00:20:01,200 --> 00:20:02,418
Derrick, how are you?
454
00:20:02,462 --> 00:20:03,593
What's up, Chefs?
How we doing?
455
00:20:03,637 --> 00:20:04,725
What country did
you get, buddy?
456
00:20:04,812 --> 00:20:06,379
I got China.
457
00:20:06,466 --> 00:20:07,510
I was a little perplexed
at the beginning,
458
00:20:07,597 --> 00:20:09,382
but I'm doing
a General Tso's chicken
459
00:20:09,382 --> 00:20:11,384
with a five-spice
Chinese waffle.
460
00:20:11,471 --> 00:20:13,124
Like Chinese
chicken and waffles.
461
00:20:13,168 --> 00:20:15,562
Sweetness would be
my fear on this dish.
462
00:20:15,605 --> 00:20:18,173
I mean, if there's
an answer to this riddle,
it's balance and harmony.
463
00:20:18,173 --> 00:20:19,653
Yes, Chef.
464
00:20:19,696 --> 00:20:22,264
How about this?
It's a little French.
465
00:20:22,308 --> 00:20:24,440
- Looking good.
- See? Thinking of the
restaurant presentation.
466
00:20:24,484 --> 00:20:26,834
There you go, there you go.
That's thinking.
467
00:20:26,834 --> 00:20:28,314
- Good job.
- Thank you, Chefs.
468
00:20:30,185 --> 00:20:33,144
Ooh, beautiful.
469
00:20:33,188 --> 00:20:35,364
- Hi, Brandi.
- Hi, Tiffany.
470
00:20:35,408 --> 00:20:37,627
Where did you pick from
and what are you making?
471
00:20:37,714 --> 00:20:40,630
I have India.
I'm feeling pretty good now.
A little nervous at first.
472
00:20:40,630 --> 00:20:43,154
I don't cook
a lot of Indian food,
473
00:20:43,198 --> 00:20:44,721
but I know the flavor profile,
and I know the spices,
474
00:20:44,765 --> 00:20:46,941
and I am doing
a roasted rack of lamb,
475
00:20:46,941 --> 00:20:49,160
it's in the oven right now.
It's gonna be Indian spiced.
476
00:20:49,204 --> 00:20:52,642
And then I'm doing
a tamarind barbecue for it
as a Southern spin on it.
477
00:20:52,729 --> 00:20:55,297
And I've got a sweet potato
bacon onion curry.
478
00:20:55,341 --> 00:20:57,299
Are you as confused
as I am?
479
00:20:57,343 --> 00:20:59,301
- There's a lot going on there.
- There is a lot.
480
00:20:59,345 --> 00:21:01,521
But tamarind, barbecue sauce,
481
00:21:01,564 --> 00:21:04,393
those are flavors that you
would normally get in the South.
482
00:21:04,437 --> 00:21:06,874
So if done right,
it could work.
483
00:21:06,874 --> 00:21:08,092
I have to run,
I have to get stuff.
484
00:21:08,136 --> 00:21:09,920
A lot going on.
Good luck!
485
00:21:14,142 --> 00:21:15,839
Come on, come on, come on.
486
00:21:18,973 --> 00:21:23,064
- Shayne, they look
like they're burning.
487
00:21:23,107 --> 00:21:26,372
We're now down to the last
10 minutes remaining.
488
00:21:26,415 --> 00:21:29,331
Last 10 minutes, guys.
Three stunning plates.
489
00:21:29,375 --> 00:21:30,593
Immunity up for grabs.
Let's go.
490
00:21:30,680 --> 00:21:33,248
I want that pin today.
491
00:21:35,685 --> 00:21:37,557
So, Willie got Morocco.
492
00:21:37,600 --> 00:21:40,342
He's doing a fried chicken,
some sweet potatoes,
493
00:21:40,386 --> 00:21:42,344
but, guys, there is so much
spice going on.
494
00:21:42,344 --> 00:21:44,912
He's not afraid,
Big Willie, of the spice,
that's for sure.
495
00:21:44,912 --> 00:21:46,348
If he could really
balance that,
496
00:21:46,392 --> 00:21:47,915
that could be
a really stellar dish.
497
00:21:47,958 --> 00:21:50,352
Come on,
come on, come on.
498
00:21:50,396 --> 00:21:54,400
It's got to go
in the oven now.
499
00:21:54,443 --> 00:21:57,272
Derrick got China,
so he's doing General Tso's
fried chicken
500
00:21:57,272 --> 00:21:59,361
with a five-spice waffle.
501
00:21:59,405 --> 00:22:01,407
So chicken and waffles,
except Chinese version.
502
00:22:01,450 --> 00:22:02,538
- Chinese version.
- Okay.
503
00:22:02,582 --> 00:22:04,540
Christian, he got
the beloved Jamaica.
504
00:22:04,584 --> 00:22:06,586
He's gonna do
a jerked spice fried chicken.
505
00:22:06,629 --> 00:22:08,805
He has some beautiful
braised collard greens...
506
00:22:08,849 --> 00:22:11,025
- Nice.
- ...and he's gonna do
his famous sweet potatoes.
507
00:22:11,068 --> 00:22:13,593
The key here is that the chicken
has to be cooked properly.
508
00:22:13,636 --> 00:22:15,943
So, we'll see.
509
00:22:15,986 --> 00:22:18,206
Just under six minutes
to go, guys.
510
00:22:18,293 --> 00:22:19,947
Come on. Let's go.
511
00:22:19,990 --> 00:22:22,515
Oh, those steaks need to rest.
512
00:22:24,299 --> 00:22:26,519
Whoo.
513
00:22:27,520 --> 00:22:28,521
Whoo, boy.
514
00:22:30,000 --> 00:22:32,176
Oh, shoot.
It's not finished.
515
00:22:32,220 --> 00:22:35,397
I have to hurry up.
516
00:22:35,441 --> 00:22:39,532
Oh, man.
517
00:22:39,619 --> 00:22:42,186
The most crucial thing
about my dish
518
00:22:42,230 --> 00:22:43,405
is this fried chicken.
519
00:22:43,449 --> 00:22:46,756
Why is it dropping?
520
00:22:46,843 --> 00:22:48,802
So I'm a little bit nervous
because the chicken
521
00:22:48,845 --> 00:22:51,848
is not cooking fast enough.
522
00:22:51,892 --> 00:22:56,549
This is down to the wire,
and I do not want to go home
on uncooked chicken.
523
00:23:08,038 --> 00:23:09,779
Why is it dropping?
524
00:23:09,823 --> 00:23:11,607
I'm a little bit nervous
because my chicken
525
00:23:11,651 --> 00:23:13,914
is not cooking fast enough.
526
00:23:14,001 --> 00:23:15,481
If I go home on a Southern
fusion challenge,
527
00:23:15,568 --> 00:23:16,612
you might as well
just hang my apron up.
528
00:23:19,876 --> 00:23:21,791
60 seconds to go, guys.
Come on, let's go.
529
00:23:21,835 --> 00:23:23,837
Last minute, please!
Come on.
530
00:23:23,880 --> 00:23:28,450
- Come on, Christian.
531
00:23:28,494 --> 00:23:29,582
Still hasn't
got chicken on his plate.
532
00:23:29,625 --> 00:23:31,584
- Oh, my God.
- Still has not got it on there.
533
00:23:31,584 --> 00:23:34,978
We're now down
to the last 30 seconds.
534
00:23:35,022 --> 00:23:38,808
Sadly, for one of you,
your last 30 seconds in this
kitchen. Come on.
535
00:23:38,895 --> 00:23:41,028
This is easier when
your hands aren't shaking.
536
00:23:41,071 --> 00:23:43,596
Whew!
537
00:23:44,814 --> 00:23:46,816
Right, looks good.
538
00:23:46,860 --> 00:23:50,254
Ten, nine, eight,
539
00:23:50,298 --> 00:23:53,170
seven, six, five,
540
00:23:53,214 --> 00:23:57,479
four, three, two, one.
541
00:23:57,523 --> 00:23:58,611
- That's it.
- Hands in the air!
542
00:23:58,611 --> 00:24:02,528
- Great job, guys.
- Whoo!
543
00:24:02,571 --> 00:24:04,486
- Holy .
- Whoo!
544
00:24:04,486 --> 00:24:07,054
- That is too much.
- I'm feeling great.
545
00:24:07,097 --> 00:24:10,927
Every time I make a dish,
I'm shooting for that immunity,
546
00:24:10,927 --> 00:24:13,713
and this dish very well
could be the immunity dish.
547
00:24:13,713 --> 00:24:17,934
I'm feeling good,
since I got the lamb
on the plate.
548
00:24:17,978 --> 00:24:20,589
Tonight, you were asked
to follow in the footsteps
549
00:24:20,633 --> 00:24:23,505
of our amazing guest judge
Tiffany Derry
550
00:24:23,505 --> 00:24:27,988
by cooking us
a Southern-inspired
fusion dish.
551
00:24:28,031 --> 00:24:32,514
But now, we need to take
one final look at your dishes
552
00:24:32,514 --> 00:24:35,648
to see who's in the running
for the immunity pin
553
00:24:35,735 --> 00:24:37,432
and who's in danger
of being eliminated.
554
00:24:42,263 --> 00:24:45,092
Are you worried about
this curry right here
being too spicy?
555
00:24:45,135 --> 00:24:47,573
- I don't think so.
- Okay.
556
00:24:49,444 --> 00:24:50,880
These are the croquettes?
557
00:24:50,880 --> 00:24:54,449
I actually call them croquetas.
558
00:24:54,536 --> 00:24:55,711
I see the worry going over
people's faces.
559
00:24:55,755 --> 00:24:58,061
The biggest thing that
is sticking with me
560
00:24:58,105 --> 00:25:00,542
is they said make sure
you're creating fusion
and not confusion.
561
00:25:00,586 --> 00:25:02,892
Shayne, not the easiest
of combinations.
562
00:25:02,936 --> 00:25:05,547
- And did you taste that gravy?
- I did.
563
00:25:05,547 --> 00:25:07,810
- It got a little thicker
than I wanted to.
- Thank you.
564
00:25:10,900 --> 00:25:14,295
You gotta make sure that it's
balanced and still show respect
565
00:25:14,338 --> 00:25:16,776
to all of these countries
and the history of the South.
566
00:25:16,776 --> 00:25:19,735
Chicken and waffles is such
an iconic Southern dish
567
00:25:19,779 --> 00:25:21,563
and then you're putting
China into the fold.
568
00:25:21,607 --> 00:25:23,783
Are they gonna both
meld together beautifully?
569
00:25:23,826 --> 00:25:27,569
- I think so.
- Good luck with that.
570
00:25:27,613 --> 00:25:31,138
Bowen, do you feel happy
about the influence that
you have from Israel?
571
00:25:31,181 --> 00:25:33,314
I think I bring the flavors
on the plate.
572
00:25:33,357 --> 00:25:36,143
Mm-hmm.
573
00:25:38,145 --> 00:25:41,583
Christian, and you fried
the chicken just once, huh?
574
00:25:41,627 --> 00:25:43,280
I fried the chicken,
and I threw it in the oven
to finish it off.
575
00:25:43,324 --> 00:25:45,631
Interesting.
576
00:25:48,590 --> 00:25:50,940
Have you ever rolled
these kind of summer
rolls before?
577
00:25:51,027 --> 00:25:54,727
I have, and to be honest,
my hands were just so shaky.
578
00:25:54,770 --> 00:25:56,729
Okay.
579
00:25:56,772 --> 00:25:59,253
I did a sweet potato puree,
580
00:25:59,296 --> 00:26:02,386
so you get, like,
this soufflé kind of thing
for Thanksgiving.
581
00:26:02,430 --> 00:26:05,738
- Thanksgiving, Morocco.
- Yes.
582
00:26:08,610 --> 00:26:11,526
Shelly, you got Spain.
Are you happy with the flavor?
583
00:26:11,613 --> 00:26:14,964
I do wish I put
a little bit more of
the pickling, the escabeche.
584
00:26:14,964 --> 00:26:17,053
Okay.
585
00:26:17,097 --> 00:26:18,838
I hope the judges see
how hard I worked,
586
00:26:18,881 --> 00:26:20,796
'cause I really,
really want the pin.
587
00:26:21,841 --> 00:26:22,842
Well done.
588
00:26:22,885 --> 00:26:25,714
That was a very tough challenge.
589
00:26:25,758 --> 00:26:28,282
Now, we have
three stunning dishes
590
00:26:28,325 --> 00:26:31,502
that we would like to highlight
as the best of the best.
591
00:26:31,546 --> 00:26:34,636
The first dish
we'd love to taste
592
00:26:34,680 --> 00:26:37,639
comes from a woman
who really understands
593
00:26:37,639 --> 00:26:39,772
how to cook with her roots.
594
00:26:39,815 --> 00:26:42,688
Please step forward,
595
00:26:42,731 --> 00:26:47,649
from the bottom to the top,
Shelly. Let's go.
596
00:26:47,693 --> 00:26:50,086
I'm feeling good,
but because I'm cooking
597
00:26:50,086 --> 00:26:53,742
with all these strong spices,
my palate is so shot.
598
00:26:53,786 --> 00:26:54,917
Like, I'm worried
about my balance.
599
00:26:55,004 --> 00:26:56,789
Shelly, tell us
what country you pulled
600
00:26:56,789 --> 00:26:58,965
and describe the dish, please.
601
00:26:59,008 --> 00:27:03,796
I have Spain, so I did an adobo
mustard fried catfish
602
00:27:03,839 --> 00:27:08,757
with escabeche, veg,
and patatas bravas.
603
00:27:08,801 --> 00:27:09,802
Let's get in there, shall we?
604
00:27:21,683 --> 00:27:23,685
Shelly, the catfish
is cooked beautifully.
605
00:27:23,729 --> 00:27:26,427
It's glistening and it's moist
and it's crunchy.
606
00:27:26,470 --> 00:27:28,037
All those textures there.
Then you come into the heat
with the patatas bravas.
607
00:27:28,037 --> 00:27:31,040
It's simple,
but elegant enough
608
00:27:31,127 --> 00:27:33,173
to understand the combination
of those Spanish influences.
609
00:27:33,260 --> 00:27:34,957
- Great job.
- Thank you, Chef.
610
00:27:35,044 --> 00:27:37,351
Shelly, as a Southern girl,
I love catfish.
611
00:27:37,394 --> 00:27:41,224
What you're looking for
is that crunch on the outside,
612
00:27:41,268 --> 00:27:44,706
that perfect moist where
the fish just flakes apart.
613
00:27:44,706 --> 00:27:47,883
And you did that.
You really walked
the line of spice.
614
00:27:47,927 --> 00:27:50,581
But because the potatoes
are so creamy,
615
00:27:50,625 --> 00:27:53,715
it all works together,
and that word that
I was talking about,
616
00:27:53,759 --> 00:27:55,848
harmonious, we want that when
we're talking about fusion.
617
00:27:55,848 --> 00:27:57,719
Thank you.
618
00:27:57,719 --> 00:27:59,199
The brilliance here,
I think, really lies
619
00:27:59,286 --> 00:28:01,157
with the okra,
the way you pickled it.
620
00:28:01,201 --> 00:28:03,116
That's the attention to detail
that makes food
621
00:28:03,159 --> 00:28:05,945
from being okay to phenomenal.
622
00:28:05,988 --> 00:28:07,598
It's everything we were
looking for today.
623
00:28:07,642 --> 00:28:10,689
- Good job.
- Thank you.
624
00:28:10,732 --> 00:28:12,734
Yeah, Shelly!
625
00:28:15,302 --> 00:28:18,609
- Great start.
- Okay, the second dish
that we would like to taste
626
00:28:18,653 --> 00:28:23,919
was cooked from someone
that's already been
in the top three.
627
00:28:23,963 --> 00:28:27,706
Please come forward...
628
00:28:27,749 --> 00:28:31,318
Emily.
629
00:28:31,318 --> 00:28:32,885
Hearing my name called out
for the top three
630
00:28:32,928 --> 00:28:34,800
is like music to my ears.
631
00:28:34,887 --> 00:28:36,627
I was prepared
to be in the bottom,
632
00:28:36,671 --> 00:28:38,020
But I'm still pretty nervous,
633
00:28:38,107 --> 00:28:40,457
because my dish
looks very simple.
634
00:28:40,501 --> 00:28:42,721
Please describe your dish,
and what country did you get?
635
00:28:42,764 --> 00:28:44,331
I got Thailand.
636
00:28:44,374 --> 00:28:47,334
I did a crispy skin boneless
chicken thigh
637
00:28:47,421 --> 00:28:50,641
tossed in a fish sauce caramel
over a corn succotash
638
00:28:50,685 --> 00:28:52,339
with a coconut creamy sauce,
639
00:28:52,339 --> 00:28:54,776
and then some pickled
vegetables on the side.
640
00:28:54,776 --> 00:28:57,823
Emily, there is nothing dull
about this dish,
641
00:28:57,866 --> 00:29:02,001
and I like that your sauce
looks extremely smooth,
642
00:29:02,001 --> 00:29:05,700
and you just were
very intentional in how
you plated this.
643
00:29:05,700 --> 00:29:08,355
Shall we?
644
00:29:08,355 --> 00:29:09,748
You hear that crunch?
- Mm-hmm.
645
00:29:16,667 --> 00:29:20,019
Young lady, it tastes
as good as it looks.
It's exceptional.
646
00:29:20,019 --> 00:29:22,238
You've absolutely nailed
the fusion elements.
647
00:29:22,282 --> 00:29:26,025
But the cook on the chicken?
It's called perfection.
648
00:29:26,068 --> 00:29:29,028
The way that that chicken
is cooked, it is so tasty,
649
00:29:29,071 --> 00:29:32,683
and this corn with the addition
of the coconut milk
650
00:29:32,727 --> 00:29:36,862
is a very smart way to blend
both of those together.
651
00:29:36,905 --> 00:29:38,951
- Thank you.
- I hate to float
your gloat,
652
00:29:38,994 --> 00:29:41,214
but this is some
next level .
653
00:29:41,257 --> 00:29:43,042
- Good job.
- Really good.
654
00:29:43,085 --> 00:29:44,304
- Thank you.
- Thank you, Emily.
655
00:29:44,391 --> 00:29:46,262
- Thank you, Emily.
- Great job.
656
00:29:46,306 --> 00:29:49,483
Really good, indeed.
657
00:29:49,483 --> 00:29:51,920
Okay, guys, the final dish
that we would like to taste,
658
00:29:51,964 --> 00:29:57,186
from a gentleman
who has been wowing us
week after week so far.
659
00:29:57,230 --> 00:29:59,972
Please come forward...
660
00:29:59,972 --> 00:30:04,063
- Christian.
- Damn.
661
00:30:04,106 --> 00:30:06,108
I really want
to win this pin,
662
00:30:06,152 --> 00:30:08,632
but the only thing
that is on my mind
is the chicken.
663
00:30:12,201 --> 00:30:14,290
Okay, Christian,
what country did you get
and what did you make?
664
00:30:14,334 --> 00:30:15,639
Jamaica.
665
00:30:15,683 --> 00:30:18,077
I made a jerk fried chicken
666
00:30:18,120 --> 00:30:20,557
topped with a ginger
honey glaze,
667
00:30:20,557 --> 00:30:22,298
black rum candied yams,
668
00:30:22,342 --> 00:30:25,998
and habañero collard greens
topped with bacon.
669
00:30:26,085 --> 00:30:27,869
Yeah, it all looks
really, really good.
670
00:30:27,913 --> 00:30:32,874
I just have to say,
let's see if it's cooked.
671
00:30:32,874 --> 00:30:35,050
All right, let's see
what we got.
672
00:30:48,281 --> 00:30:50,065
I really want
to win this pin,
673
00:30:50,109 --> 00:30:52,154
but the most crucial thing
674
00:30:52,154 --> 00:30:54,113
that I'm worried about
is this fried chicken.
675
00:30:54,156 --> 00:30:56,811
I don't know if it's cooked
all the way through.
676
00:30:56,898 --> 00:31:00,206
Coming from the South,
that would be a bad look for me.
677
00:31:01,598 --> 00:31:03,513
Unbelievable.
678
00:31:03,600 --> 00:31:06,038
Yum, yum, yum.
679
00:31:15,656 --> 00:31:17,266
The chicken is delicious.
680
00:31:17,310 --> 00:31:21,314
It's succulent, juicy,
cooked as good as Emily's.
681
00:31:21,314 --> 00:31:24,360
And I just love the sort
of fried Southern style
682
00:31:24,404 --> 00:31:26,058
with the Jamaican influence,
683
00:31:26,101 --> 00:31:28,190
- 'cause it screams you.
- Thank you so much.
684
00:31:28,277 --> 00:31:30,453
Christian, I really like
the chicken here.
685
00:31:30,497 --> 00:31:33,630
The skin, when I bit into it,
I mean, it crunched.
686
00:31:33,630 --> 00:31:37,069
And you're onto something
with these sweet potatoes
with that black rum.
687
00:31:37,156 --> 00:31:39,636
- It's delicious, so well done.
- Thank you, Chef.
688
00:31:39,680 --> 00:31:43,510
Yeah and there's a fusion
that makes complete sense.
I applaud you for that.
689
00:31:43,553 --> 00:31:45,425
It really is
a celebration of flavor.
690
00:31:45,512 --> 00:31:46,861
- Good job.
- Thank you so much.
691
00:31:46,948 --> 00:31:48,950
- Thanks, Christian.
- Mm.
692
00:31:48,994 --> 00:31:51,561
- That's good, wasn't it?
- Yeah.
693
00:31:51,561 --> 00:31:54,042
Really good, indeed.
Give us a moment, please.
694
00:31:57,959 --> 00:32:00,222
I thought all three
did a really great job
695
00:32:00,222 --> 00:32:03,356
of, you know, showcasing
the country they chose...
696
00:32:03,399 --> 00:32:06,011
- Yes. Yeah.
- ...and the food,
and also Southern.
697
00:32:06,011 --> 00:32:10,319
- Shelly's dish.
- Those patatas bravas were
as good as any I've ever had.
698
00:32:10,406 --> 00:32:13,366
- Emily's was really good.
- I think a touch of spice,
699
00:32:13,409 --> 00:32:15,977
considering Thailand,
would've been nice to have.
700
00:32:16,021 --> 00:32:17,413
- Yeah.
- Christian's is more rustic.
701
00:32:17,457 --> 00:32:19,372
Hers is, like--
the plating's very beautiful.
702
00:32:19,415 --> 00:32:21,896
Yes, yeah,
it's a tough one, this one.
703
00:32:21,983 --> 00:32:23,245
- Guys, got it?
- I think we do.
704
00:32:23,332 --> 00:32:26,205
Yeah, got it.
705
00:32:26,248 --> 00:32:29,295
You all cooked
three exceptional dishes,
706
00:32:29,338 --> 00:32:33,168
but there was one dish
that confirmed their ambition.
707
00:32:33,212 --> 00:32:35,040
And the best dish of the night
708
00:32:35,083 --> 00:32:38,260
the winner of the coveted
immunity pin,
709
00:32:38,347 --> 00:32:41,176
congratulations goes to...
710
00:32:41,220 --> 00:32:43,048
Christian.
711
00:32:43,048 --> 00:32:45,180
- Whoo!
- Yeah, Christian!
712
00:32:45,224 --> 00:32:47,182
I'm just at a wow right now.
713
00:32:47,226 --> 00:32:49,706
I got the pin. I'm safe.
714
00:32:49,706 --> 00:32:52,057
The more and more I cook,
it gives me an opportunity
715
00:32:52,100 --> 00:32:54,494
to show the judges,
like, this dude really
knows how to cook.
716
00:32:54,581 --> 00:32:57,236
That's big to me, very big.
717
00:32:57,279 --> 00:32:58,933
Well done, Emily,
Shelly, and Christian.
718
00:32:58,977 --> 00:33:01,196
Head up to the balcony.
Great job.
719
00:33:05,418 --> 00:33:07,637
Now, unfortunately,
there are also a few dishes
720
00:33:07,637 --> 00:33:10,640
that did not meet
our standards this evening.
721
00:33:10,640 --> 00:33:15,384
And, sadly, that means
one of you will be going home.
722
00:33:15,471 --> 00:33:18,474
The first dish was made
by a cook who, unfortunately,
723
00:33:18,518 --> 00:33:21,216
seemed unfamiliar
with the flavors
724
00:33:21,216 --> 00:33:23,001
from their chosen country.
725
00:33:23,044 --> 00:33:24,089
Please step forward...
726
00:33:26,743 --> 00:33:28,658
Bowen.
727
00:33:28,658 --> 00:33:32,097
I feel disappointed,
but I hope the judges
728
00:33:32,097 --> 00:33:33,663
can taste the flavor
on the plate
729
00:33:33,663 --> 00:33:37,015
over all the mistakes I made.
730
00:33:37,058 --> 00:33:39,017
Bowen, describe the dish,
please.
731
00:33:39,060 --> 00:33:41,106
The country I got is Israel,
732
00:33:41,149 --> 00:33:44,065
and then the dish
is a rack of lamb,
733
00:33:44,109 --> 00:33:46,328
and it's served
with an herb sauce,
734
00:33:46,372 --> 00:33:49,418
and then
with a pan fried grit cake.
735
00:33:49,505 --> 00:33:52,117
The gorilla in the room
is the lamb, right?
736
00:33:52,117 --> 00:33:55,468
The butchery on the lamb
is kind of a disaster.
737
00:33:55,511 --> 00:33:56,338
Oh, dear, oh, dear.
738
00:34:08,742 --> 00:34:12,050
So, the lamb may be cut
awkwardly.
739
00:34:12,093 --> 00:34:13,355
It's actually cooked quite nice.
740
00:34:13,442 --> 00:34:16,532
But the dish is badly executed.
741
00:34:16,576 --> 00:34:20,449
I don't ever understand
why you start focusing on the
garnish and ignore the protein.
742
00:34:20,493 --> 00:34:22,843
I think this is
more of a confused fusion
743
00:34:22,886 --> 00:34:26,281
than a competent fusion.
744
00:34:26,325 --> 00:34:28,153
Bowen, it looks like
your dishes
745
00:34:28,153 --> 00:34:30,285
lack some consistency
across the board, right?
746
00:34:30,329 --> 00:34:32,548
How you cut the meat,
how the meat's laid,
747
00:34:32,592 --> 00:34:35,725
the thickness of certain
cuts of lamb.
748
00:34:35,725 --> 00:34:38,467
For me, the positive note
is that sauce.
749
00:34:38,511 --> 00:34:41,601
The herb sauce with
the pomegranate makes sense.
750
00:34:41,644 --> 00:34:44,647
But I think you
didn't fully understand
the fusion component of it
751
00:34:44,691 --> 00:34:46,736
- and it shows on the plate.
- Thank you, Bowen.
752
00:34:46,736 --> 00:34:48,477
- Thank you, Chef.
- Yeah, it's a shame, isn't it?
753
00:34:48,564 --> 00:34:51,480
He's a good cook.
Way better than this dish.
754
00:34:51,524 --> 00:34:55,310
Okay, the second dish
we need to examine further
755
00:34:55,354 --> 00:34:57,704
looked a little too rustic.
756
00:34:57,747 --> 00:35:00,228
Please come forward, Shayne.
757
00:35:03,188 --> 00:35:05,625
No one ever wants to be
in the bottom three.
758
00:35:05,625 --> 00:35:09,063
It's tough, but I don't work
with Ethiopian flavors,
759
00:35:09,150 --> 00:35:10,586
so I was going off
on a limb tonight.
760
00:35:10,630 --> 00:35:12,414
So I hope what I have
on the plate is enough
761
00:35:12,501 --> 00:35:14,416
to get me through
the competition.
762
00:35:14,416 --> 00:35:16,201
Okay, Shayne,
what did you make us?
763
00:35:16,244 --> 00:35:19,595
I made a coffee-marinated
chicken fried steak
764
00:35:19,639 --> 00:35:23,208
with some cabbage and potatoes
seasoned with some turmeric.
765
00:35:23,251 --> 00:35:26,689
And then I made some collard
greens and a pan gravy.
766
00:35:26,733 --> 00:35:29,518
You know, visually,
I don't eat a lot
of chicken fried steak,
767
00:35:29,562 --> 00:35:31,651
but I'm pretty sure
you don't cut it in half, right?
768
00:35:31,738 --> 00:35:34,349
When you fry food,
that's something
that's kind of a no-no.
769
00:35:34,393 --> 00:35:36,830
Shayne, let's get
one thing clear,
770
00:35:36,873 --> 00:35:39,528
I think the Ethiopian
influence tonight
would have been difficult
771
00:35:39,572 --> 00:35:42,227
for many of the contestants
standing behind you.
772
00:35:42,270 --> 00:35:47,580
But, young man,
not your strongest plating
performance so far.
773
00:35:47,580 --> 00:35:48,755
Shall we?
774
00:35:57,894 --> 00:36:00,984
For me, Shayne, the cook,
actually, on the steak is good.
775
00:36:01,028 --> 00:36:03,248
But there's a lack of seasoning.
776
00:36:03,291 --> 00:36:04,988
I love the coffee reference,
but none of that
777
00:36:05,032 --> 00:36:06,816
is showing up on the palate.
778
00:36:06,816 --> 00:36:09,254
Thank you, Chef.
779
00:36:09,297 --> 00:36:12,257
Shayne, here there is just
a lack of execution.
780
00:36:12,300 --> 00:36:15,390
Adding more spice--
there are so many
different flavors
781
00:36:15,434 --> 00:36:18,480
that you could've added
just to pick it up.
782
00:36:18,524 --> 00:36:19,655
And, Shayne, the truth
of the matter is
783
00:36:19,699 --> 00:36:22,832
there's a bit of life
experience missing
784
00:36:22,832 --> 00:36:25,835
in the conceptualization
and execution of this dish.
785
00:36:25,879 --> 00:36:28,447
- Thank you.
- Thank you, guys.
786
00:36:28,490 --> 00:36:31,493
- Oh, Shayne.
- It's okay, Shayne.
787
00:36:31,580 --> 00:36:35,584
- Head up, Shayne.
- Keep your head up.
788
00:36:35,671 --> 00:36:38,239
All right, the final dish
that we would like to taste
789
00:36:38,283 --> 00:36:43,288
is from a cook who lacked
the high level of finesse
790
00:36:43,288 --> 00:36:46,726
that we as judges
come to expect.
791
00:36:46,813 --> 00:36:50,382
Please come forward, Bri.
792
00:36:50,469 --> 00:36:53,820
This is my first time
in the bottom three.
793
00:36:53,863 --> 00:36:57,302
While I am proud
of what I did initially,
794
00:36:57,345 --> 00:37:01,001
looking at my dish,
I know I made a big mistake.
795
00:37:01,044 --> 00:37:03,656
Bri, please let us know
what country you got
and what you prepared.
796
00:37:03,699 --> 00:37:06,485
The country that I chose
was Vietnam.
797
00:37:06,528 --> 00:37:10,445
And I made a summer roll
that has a grilled shrimp,
798
00:37:10,489 --> 00:37:13,187
grilled corn,
and bell pepper filling.
799
00:37:13,274 --> 00:37:16,190
And then underneath that
is a peanut butter gravy.
800
00:37:16,277 --> 00:37:18,453
Uh, visually, Bri,
I'm gonna be honest,
801
00:37:18,453 --> 00:37:20,455
it's just bizarre.
802
00:37:20,499 --> 00:37:22,892
It's just too phallic to eat.
803
00:37:22,979 --> 00:37:25,199
What?
804
00:37:37,907 --> 00:37:39,648
Visually, Bri,
I'm gonna be honest.
805
00:37:39,692 --> 00:37:41,563
It's just bizarre.
806
00:37:41,607 --> 00:37:42,695
And I think this
is one of your weakest
807
00:37:42,738 --> 00:37:43,609
performing dishes,
if I'm honest.
808
00:37:43,609 --> 00:37:46,046
What?
809
00:38:00,365 --> 00:38:03,933
Oh, dear, Bri, the actual
slaw tastes quite nice.
810
00:38:03,977 --> 00:38:06,719
It's quite refreshing,
but it does not go with gravy.
811
00:38:06,762 --> 00:38:08,808
And there's not a chef
anywhere on the planet tonight
812
00:38:08,851 --> 00:38:12,377
that'll put peanut gravy
on top of a fresh slaw.
813
00:38:12,420 --> 00:38:15,684
Bri, one of the reasons
that we don't do gravy
814
00:38:15,771 --> 00:38:18,557
with any kind of roll
is because you want to make sure
815
00:38:18,600 --> 00:38:21,342
that it's refreshing
and that it's light.
816
00:38:21,386 --> 00:38:23,779
It should never feel heavy.
817
00:38:23,823 --> 00:38:27,566
Yeah, Bri, I just think
there's inconsistencies
with this kind of dish.
818
00:38:27,609 --> 00:38:29,437
But I like the usage of herbs,
to be honest.
819
00:38:29,481 --> 00:38:32,397
I think you did a good job.
That's very Vietnamese.
820
00:38:32,440 --> 00:38:36,749
Bri, you're a cook
that concentrates a lot on
the aesthetic of a dish,
821
00:38:36,792 --> 00:38:39,752
and this dish looks bad.
822
00:38:39,795 --> 00:38:42,320
It tastes like how it looks.
823
00:38:42,363 --> 00:38:45,192
- Thank you.
- Thank you.
824
00:38:49,414 --> 00:38:53,200
Bowen, Shayne,
and Bri, excuse us.
825
00:38:54,984 --> 00:38:58,118
And now we wait.
826
00:38:58,161 --> 00:39:00,599
Bowen's, I mean,
the lamb was actually
cooked quite nicely.
827
00:39:00,642 --> 00:39:01,991
But that dish
did not make sense,
828
00:39:01,991 --> 00:39:03,950
and he had no execution,
no thought process.
829
00:39:03,993 --> 00:39:06,431
- Not at all.
- He's a way better cook
than that dish.
830
00:39:06,474 --> 00:39:07,954
- And Shayne's.
- Oh, my God.
831
00:39:07,997 --> 00:39:10,304
- All over the place.
- You don't slice fried food.
832
00:39:10,391 --> 00:39:13,002
Yeah. Bri's, I mean,
it's a dipping sauce, right?
833
00:39:13,002 --> 00:39:15,614
- Yes, yes.
- With a Vietnamese influence.
It's not a gravy.
834
00:39:15,657 --> 00:39:17,572
A little fish sauce
and it would've been nice.
835
00:39:17,572 --> 00:39:19,835
- It would've been lovely.
- Yeah.
836
00:39:19,879 --> 00:39:21,141
- We're all in agreeance?
- Yes, we are.
837
00:39:21,184 --> 00:39:22,360
- Yeah?
- Let's go.
838
00:39:23,752 --> 00:39:25,667
You're good.
839
00:39:27,452 --> 00:39:31,891
Right, we have
a unanimous decision.
840
00:39:31,934 --> 00:39:36,461
The individual that
we feel was really
at the bottom of the class
841
00:39:36,461 --> 00:39:39,855
and is sadly leaving
Back to Win,"
842
00:39:39,899 --> 00:39:42,162
that dish belonged to...
843
00:39:49,169 --> 00:39:50,126
Shayne.
844
00:39:50,170 --> 00:39:52,607
Aw, I'm sorry, Shayne.
845
00:39:52,651 --> 00:39:54,522
Oh!
846
00:39:54,566 --> 00:39:57,177
Bowen and Bri, head back
to your stations, please.
847
00:40:01,703 --> 00:40:04,663
Shayne, tonight you were beaten
by lack of experience.
848
00:40:04,706 --> 00:40:06,273
Young man,
let me tell you something.
849
00:40:06,360 --> 00:40:07,840
You're only 18 years of age.
850
00:40:07,883 --> 00:40:11,191
You're incredibly bright,
you're very polite,
851
00:40:11,234 --> 00:40:14,020
and from an early age,
it was obvious that you
were born to cook.
852
00:40:14,063 --> 00:40:18,981
- Thank you.
- Promise me you'll continue
your journey.
853
00:40:19,025 --> 00:40:21,506
Oh, for sure, Chef.
And I'd like to thank all y'all,
854
00:40:21,506 --> 00:40:24,726
just for this amazing
opportunity to come back
and prove to myself.
855
00:40:24,770 --> 00:40:28,208
And that dish doesn't define me,
and you guys will find out.
856
00:40:28,208 --> 00:40:30,819
Come and say good-bye, bud.
857
00:40:30,863 --> 00:40:32,647
Shayne Train, baby.
858
00:40:34,432 --> 00:40:35,607
Keep in touch.
859
00:40:35,650 --> 00:40:37,913
It was awesome meeting you.
860
00:40:37,957 --> 00:40:39,654
My man.
861
00:40:42,091 --> 00:40:43,745
The thing I've learned
throughout this competition
862
00:40:43,789 --> 00:40:45,660
is you can't let your losses
define you.
863
00:40:45,704 --> 00:40:48,097
- Thank you guys so much.
- Take care, bud.
864
00:40:48,141 --> 00:40:51,710
- Shayne!
- Shayne the Train!
865
00:40:51,753 --> 00:40:54,060
I'm proud that I was able
to build up the courage
to come here again.
866
00:40:54,103 --> 00:40:57,455
And to compete against adults,
it's a milestone in itself.
867
00:41:01,502 --> 00:41:04,505
- Shayne, I'ma miss you.
- For sho'.
868
00:41:04,549 --> 00:41:08,117
I'm confident.
I know that this industry
is meant for me...
869
00:41:08,117 --> 00:41:10,816
Good night, bud.
Head up high.
870
00:41:10,859 --> 00:41:12,948
- Love you, boy.
- Gone, but not forgotten.
871
00:41:12,992 --> 00:41:15,342
Shayne the Train out.
872
00:41:18,606 --> 00:41:20,739
- Next time...
- Welcome, top 15!
873
00:41:20,782 --> 00:41:22,958
...the cooks have to replicate
the perfect dessert.
874
00:41:23,002 --> 00:41:24,830
- Go fast.
- Ooh!
875
00:41:24,873 --> 00:41:27,528
- One thousand layers.
- High risk, high reward.
876
00:41:27,572 --> 00:41:28,790
- You're making me nervous.
- Get over it and get cooking.
877
00:41:28,877 --> 00:41:30,879
But to get that immunity pin...
878
00:41:30,923 --> 00:41:32,664
- It's really perfection.
- Unreal.
879
00:41:32,707 --> 00:41:34,317
Christina Tosi has real
competition.
880
00:41:34,361 --> 00:41:36,145
...you've gotta bake to win.
881
00:41:36,145 --> 00:41:37,364
And right now
you're in danger.
882
00:41:37,451 --> 00:41:38,539
It's not coming together.
883
00:41:38,583 --> 00:41:41,020
- Please get it cooked!
884
00:41:41,063 --> 00:41:44,240
- Damn it.
- They're gonna tear me
apart, Willie.
885
00:41:44,240 --> 00:41:47,548
It tastes foul.
This is your worst performance
in the competition so far.
886
00:41:47,592 --> 00:41:49,550
Come on, man,
you got two cookbooks?
70160
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