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- Previously on
- Back to Win"...
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00:00:03,046 --> 00:00:04,961
Top 13!
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00:00:04,961 --> 00:00:06,180
...the cooks faced
a mystery box challenge
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00:00:06,223 --> 00:00:08,965
created by
a MasterChef superstar.
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00:00:09,009 --> 00:00:10,314
Christine Ha!
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00:00:10,401 --> 00:00:12,273
To make a Vietnamese dish,
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you must use all of those
ingredients.
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Holy hell!
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00:00:15,058 --> 00:00:17,060
Someone's gonna win immunity
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00:00:17,104 --> 00:00:18,192
and someone's gonna
be eliminated.
What's gonna happen to you?
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00:00:18,235 --> 00:00:20,455
Three cooks really hit
the mark...
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00:00:20,498 --> 00:00:21,978
- It's very elevated.
- There's something exciting
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00:00:22,065 --> 00:00:23,414
and dangerous
about the way you cook.
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00:00:23,458 --> 00:00:26,983
- Congratulations, Michael!
- I finally got the pin!
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00:00:27,070 --> 00:00:28,985
...while others buckled
under the pressure.
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00:00:29,072 --> 00:00:30,247
It's completely missing
the mark.
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00:00:30,291 --> 00:00:32,075
It's kind of boring.
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00:00:32,119 --> 00:00:32,858
It's like eating suntan lotion.
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00:00:32,902 --> 00:00:37,167
The person leaving is Bri.
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00:00:37,211 --> 00:00:39,430
- Tonight...
- Welcome back, everybody.
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...the infamous tag-team
challenge is back
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- with a big twist.
- You have to cook
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00:00:42,651 --> 00:00:46,089
three signature dishes
from my restaurants.
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- Are we ready?
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- Let's go!
- Come on, baby, let's get it!
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00:00:49,962 --> 00:00:52,313
- But if they can't
work together...
- Switch!
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00:00:52,356 --> 00:00:53,923
Let's go, let's go,
let's go, let's go.
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00:00:53,966 --> 00:00:55,533
- Tell me!
- It's going on the long side.
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00:00:55,577 --> 00:00:56,578
Don't freak out.
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00:00:56,665 --> 00:00:58,188
...one will go home alone.
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00:00:58,232 --> 00:01:00,321
What are you--
no, no, no, no, no.
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00:01:00,364 --> 00:01:01,496
- Switch!
- I'll do it. I'll do it.
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00:01:01,539 --> 00:01:03,802
- It looks terrible.
- He's out of time.
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00:01:03,846 --> 00:01:05,543
- Switch!
- Bowen, I'm almost
ready! Calm down!
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00:01:05,587 --> 00:01:08,024
They don't seem like a team
that should be together.
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The hero should be
the Wellington.
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It's completely raw.
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And it's bland.
What a shame.
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- Top 12.
- Top 12.
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A MasterChef classic here.
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My favorite challenge
all season.
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- Communication is key.
Teamwork essential.
- Yep.
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- Whoo!
- Welcome back,
everybody.
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- Let's go!
- Ooh!
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All right.
Last week I was on the bottom.
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That was a first for me.
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But this challenge,
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I need to kinda
get back on the horse.
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00:01:46,018 --> 00:01:48,282
I need to make sure
that I am focused.
50
00:01:48,369 --> 00:01:51,415
I'm gonna bring everything
that I've got to win.
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00:01:51,415 --> 00:01:54,288
- Welcome back. Top 12.
- Yes, Chef.
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00:01:54,288 --> 00:01:57,508
This "Back to Win" season
has definitely pushed you
to your limits,
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00:01:57,595 --> 00:02:01,295
And as we approach
the halfway point
across the competition,
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00:02:01,295 --> 00:02:03,427
things are only gonna
get tougher.
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00:02:03,427 --> 00:02:05,995
Michael, you're in that zone.
How you feeling?
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00:02:05,995 --> 00:02:07,649
I feel incredible.
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00:02:07,736 --> 00:02:08,998
If there was ever gonna be a day
to be up in the balcony,
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I feel like today is it.
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00:02:10,739 --> 00:02:13,568
Okay, guys, tonight
you'll face a challenge
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00:02:13,611 --> 00:02:18,529
that has become through
the years a MasterChef staple.
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00:02:18,573 --> 00:02:21,619
The tag-team challenge.
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Oh. Oy, vey.
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00:02:23,012 --> 00:02:25,536
- Ooh, my.
- Holy hell.
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00:02:25,623 --> 00:02:28,670
I have a little issue
with this tag-team challenge
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00:02:28,670 --> 00:02:30,411
because, you know, my season,
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this is what
I got eliminated on.
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Don't steam 'em now.
I don't want them steamed.
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00:02:34,328 --> 00:02:36,460
- I'm not steaming them!
- He is lost.
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00:02:36,547 --> 00:02:38,201
Big Willie,
tonight was the first time
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that I didn't taste the love.
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So this challenge,
I need to make sure
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00:02:42,727 --> 00:02:46,035
that I am not in the bottom
and not going home.
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- Michael?
- Yeah?
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00:02:48,298 --> 00:02:49,995
You may have immunity tonight,
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so you won't be going home.
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00:02:51,693 --> 00:02:53,651
But as you can see,
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there's an odd number
of talented cooks down here.
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Tonight you're gonna cook
alongside everyone else.
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- Please make your way down.
- What?
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00:03:01,790 --> 00:03:03,444
Are you kidding me?
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00:03:03,487 --> 00:03:05,794
The tag-team challenge
is typically
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00:03:05,881 --> 00:03:09,058
just the hardest thing you could
possibly do in your season.
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There you go.
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00:03:11,147 --> 00:03:13,367
Frankly,
if I didn't have this pin,
I'd be freaking out right now.
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00:03:13,367 --> 00:03:16,283
Now traditionally,
the tag-team challenge consists
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00:03:16,283 --> 00:03:19,721
of making
an appetizer platter, right?
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But this season, you'll be
making a three-course meal.
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- Oh!
- Three incredibly delicious
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00:03:27,729 --> 00:03:31,602
signature dishes
from my restaurants.
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00:03:31,646 --> 00:03:34,692
- Of course.
- To start,
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a beautiful mushroom risotto.
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00:03:38,392 --> 00:03:39,654
- Okay.
- Okay.
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A stunning
beef Wellington.
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00:03:43,135 --> 00:03:44,615
- You knew it was under that.
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00:03:44,659 --> 00:03:45,660
- You knew it was
a beef Wellington.
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Come on.
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And for dessert,
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a beautiful caramelized pear
tarte Tatin.
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00:03:53,885 --> 00:03:55,235
Oh!
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00:03:56,453 --> 00:03:58,673
- Oh, one more thing.
- Huh?
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00:03:58,716 --> 00:04:01,328
As far as the teams go,
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00:04:01,328 --> 00:04:03,678
you'll be picking them
yourselves.
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00:04:03,721 --> 00:04:05,419
Please pick a partner
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00:04:05,419 --> 00:04:07,029
and grab the team colored aprons
behind you.
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00:04:07,072 --> 00:04:08,422
Interesting.
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00:04:08,465 --> 00:04:09,727
Amanda.
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00:04:09,771 --> 00:04:12,513
Yes, let's do it.
Let's do it.
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00:04:12,556 --> 00:04:14,297
- Yeah?
- I got you. Let's get it.
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00:04:14,341 --> 00:04:16,691
Okay, we will be orange.
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00:04:16,734 --> 00:04:18,562
Right, let's start
with Shanika and Bowen.
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00:04:18,649 --> 00:04:20,782
How did we formulate
this team, Shanika?
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00:04:20,869 --> 00:04:23,219
Well, Bowen and I
have worked together.
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00:04:23,306 --> 00:04:24,568
When he opened the restaurant,
I helped him open it up.
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00:04:24,655 --> 00:04:26,309
I was there
for about ten months.
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- What section were you running?
- Sous chef.
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- Wow.
- Amazing.
Fred, why did you pick Dara?
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00:04:30,792 --> 00:04:32,663
I remembered that Dara
on Juniors
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had to do a beef
Wellington for her tag-team.
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00:04:34,709 --> 00:04:37,451
Sarah, what do I need to do?
Tell me.
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00:04:37,538 --> 00:04:40,236
I'm gonna do it this way
because this is how I know how
to do it, okay? I'm sorry.
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00:04:40,323 --> 00:04:42,282
And I feel like
we can work well together
across all three, as well.
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00:04:42,325 --> 00:04:43,587
Good. Glad to hear it.
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00:04:43,587 --> 00:04:45,589
- Amanda?
- Yes, Chef?
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00:04:45,633 --> 00:04:47,765
Big Willie's taken you
under his arm.
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00:04:47,809 --> 00:04:50,812
Willie's a great communicator.
He's always very clear.
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00:04:50,812 --> 00:04:53,249
So I'm excited
for this challenge today.
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00:04:53,336 --> 00:04:56,383
Brandi, Christian, how did
you guys form this team?
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00:04:56,470 --> 00:04:58,472
We're both kind of loud
and assertive,
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00:04:58,472 --> 00:05:00,648
but I think we understand
each other in the way we work.
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00:05:00,691 --> 00:05:03,259
So I don't think we're gonna
have a problem communicating.
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00:05:03,346 --> 00:05:05,479
- Excellent.
- All right, everyone,
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00:05:05,566 --> 00:05:08,177
tonight you'll each
take turns cooking.
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00:05:08,177 --> 00:05:10,222
One of you will man the station
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00:05:10,266 --> 00:05:12,224
and one of you
will be on the side.
135
00:05:12,268 --> 00:05:15,576
When we call "switch,"
you'll switch places.
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00:05:15,619 --> 00:05:18,840
Whoever's on the side,
make your voice heard.
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00:05:18,927 --> 00:05:22,887
And whoever's working the line,
keep your ears open,
138
00:05:22,931 --> 00:05:26,369
because if you can't come
together and communicate,
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00:05:26,413 --> 00:05:29,067
one person on your team
will be going home tonight.
140
00:05:29,111 --> 00:05:32,375
But the winning team
across tonight's challenge,
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00:05:32,419 --> 00:05:34,856
both will win immunity,
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00:05:34,943 --> 00:05:38,033
which means you'll move
straight forward to the top ten.
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00:05:38,076 --> 00:05:42,733
So, Michael, you could be
the first person to win immunity
two weeks in a row.
144
00:05:42,820 --> 00:05:45,388
Right, all of you,
head to your stations please.
Let's go.
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00:05:46,650 --> 00:05:48,826
I got my Bowen and I'm happy.
146
00:05:48,870 --> 00:05:51,699
But we have friction
when we work together
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00:05:51,742 --> 00:05:55,529
in is restaurant,
and Bowen gets really frazzled.
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00:05:55,529 --> 00:05:58,053
So I'm gonna have to put
my ego to the side
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00:05:58,096 --> 00:06:00,751
and put out the best dishes
that we can as a team.
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00:06:00,751 --> 00:06:03,798
All right, everyone,
you will have 75 minutes
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00:06:03,841 --> 00:06:05,582
to make all of your dishes.
152
00:06:05,626 --> 00:06:08,368
Right, let's get into positions.
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00:06:08,411 --> 00:06:10,370
Ooh, sorry.
154
00:06:10,413 --> 00:06:11,675
- You got this.
- Got it.
155
00:06:11,675 --> 00:06:13,764
- Are we ready?
- Yes, Chef!
156
00:06:13,808 --> 00:06:16,767
Your time starts now!
Let's go!
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00:06:16,854 --> 00:06:20,423
- Let's go. You got this.
- Come on, Fred.
We got this. We got this.
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00:06:20,467 --> 00:06:21,816
Get that Welly going.
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00:06:21,859 --> 00:06:24,340
You got it.
Hot, hot, hot pan.
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00:06:24,427 --> 00:06:27,343
Emily has always been
a very headstrong cook,
and she's very vocal.
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00:06:27,343 --> 00:06:29,780
But I'm not that kind of guy.
I don't like yelling.
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00:06:29,867 --> 00:06:31,782
So my main goal today
is just focus on myself
and communicating.
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00:06:31,826 --> 00:06:33,654
You're gonna take your steak
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00:06:33,697 --> 00:06:34,611
and we're gonna get that
seasoned up
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00:06:34,655 --> 00:06:36,787
- and ready to go.
- Yes.
166
00:06:36,874 --> 00:06:40,269
This tag-team challenge
is all about communication,
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00:06:40,312 --> 00:06:43,359
so we have to make sure
we're not too quiet.
168
00:06:43,446 --> 00:06:46,710
We're gonna have to open
our voices a little bit
in this kitchen.
169
00:06:46,754 --> 00:06:49,365
- Let's get--
add pepper all over.
- Yes.
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00:06:49,452 --> 00:06:50,497
Good, good, good, good.
Nice and even.
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00:06:50,584 --> 00:06:52,499
That pan gonna take
a while to heat up.
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00:06:52,542 --> 00:06:54,370
- It's almost hot enough.
- No, it's not.
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00:06:54,457 --> 00:06:56,546
Little worried about
being on a team with Christian.
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00:06:56,590 --> 00:06:58,809
He's loud and aggressive.
I hope Christian listens to me.
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00:06:58,853 --> 00:07:01,246
I know that he's used to
being the leader,
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00:07:01,246 --> 00:07:04,206
but I think with my guidance,
I'll be able to walk him
through it.
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00:07:04,249 --> 00:07:05,729
Come on, Brandi,
you're taking too much time
on that saran wrap.
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00:07:05,816 --> 00:07:07,383
- I know.
- Hurry up. Fast.
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00:07:07,470 --> 00:07:08,384
I need you to work quicker
than that, baby.
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00:07:08,428 --> 00:07:09,516
Come on, Bowen!
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00:07:09,516 --> 00:07:11,387
- Hey, Shanika!
- Yes?
182
00:07:11,474 --> 00:07:13,302
- Yes, seasoning them.
- Gotcha.
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00:07:13,389 --> 00:07:15,957
Move faster.
184
00:07:16,000 --> 00:07:17,698
Joe, Aarón, this is
the toughest tag-team challenge
185
00:07:17,741 --> 00:07:18,960
in the history
of this competition,
let me tell you.
186
00:07:19,047 --> 00:07:22,311
We've never done a three-course
meal in 75 minutes,
187
00:07:22,354 --> 00:07:23,617
- but it's "Back to Win."
- Heard.
188
00:07:23,704 --> 00:07:24,531
Get it quick.
Just season it up.
189
00:07:24,618 --> 00:07:25,967
Yep, yep, yep. Yep, yep.
190
00:07:26,054 --> 00:07:27,751
So when you look out
over these benches,
191
00:07:27,838 --> 00:07:29,405
what should they be doing first?
192
00:07:29,405 --> 00:07:30,493
First thing
is that Wellington.
193
00:07:30,537 --> 00:07:31,755
So you need to sear that beef.
194
00:07:31,842 --> 00:07:34,715
Get it hot, get it hot.
There you go.
195
00:07:34,758 --> 00:07:36,673
- It's searing, baby.
- That's what I'm talking about.
196
00:07:36,717 --> 00:07:38,980
All right,
this is not like a cook.
197
00:07:39,023 --> 00:07:41,635
- Just a sear. Yep.
- Just a hard sear.
Just a hard sear.
198
00:07:41,635 --> 00:07:44,072
Next, you need to wrap it
with a mushroom duxelles,
199
00:07:44,072 --> 00:07:47,423
which is like
a mushroom purée that adds
a really nice rich flavor.
200
00:07:47,510 --> 00:07:49,860
- Don't use too much.
- I know.
It's got a pretty thick layer.
201
00:07:49,904 --> 00:07:51,862
Come on, Brandi, let's go.
Come on!
202
00:07:51,949 --> 00:07:53,864
But the secret of this
Wellington is in the wrapping.
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00:07:53,908 --> 00:07:56,563
If that's not wrapped tightly,
it'll be cooking
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00:07:56,606 --> 00:07:58,652
at different temps
across the way.
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00:07:58,652 --> 00:08:00,871
I'm gonna start measuring out
the sugar and the butter
for the tarte,
206
00:08:00,915 --> 00:08:02,960
that way we can get that ready.
207
00:08:03,004 --> 00:08:04,701
After that, you start the work
on that tarte Tatin.
208
00:08:04,745 --> 00:08:07,008
You got to get that caramel set.
209
00:08:07,051 --> 00:08:08,705
If it goes in the oven
and hasn't been caramelized
properly,
210
00:08:08,749 --> 00:08:10,838
then it's just gonna boil
those pears.
211
00:08:10,881 --> 00:08:12,796
- Take the shallots
and cut them up small...
- Yes.
212
00:08:12,796 --> 00:08:14,668
- ...for the risotto.
- Heard.
213
00:08:14,668 --> 00:08:17,018
The risotto should be
the last dish they start.
214
00:08:17,018 --> 00:08:18,715
Come on, baby,
let's go!
215
00:08:18,759 --> 00:08:19,934
The key to success tonight
216
00:08:19,977 --> 00:08:21,675
is in the communication,
217
00:08:21,675 --> 00:08:22,763
There you go, Derrick.
There you go.
218
00:08:22,806 --> 00:08:24,460
Got to stay vocal,
219
00:08:24,460 --> 00:08:25,722
otherwise it's gonna be
an absolute mess.
220
00:08:25,766 --> 00:08:27,855
- Absolutely.
- All right,
221
00:08:27,898 --> 00:08:29,465
- what you want me to do next?
- Is it-- nice sear?
222
00:08:29,552 --> 00:08:30,945
Well, I mean,
I could get a better sear,
223
00:08:30,988 --> 00:08:32,686
- but you said don't
leave it in too long.
- Yes. No.
224
00:08:32,729 --> 00:08:35,036
One minute till our first swap!
225
00:08:35,036 --> 00:08:37,342
All right, walk me through.
226
00:08:37,429 --> 00:08:39,475
- What are you about
to jump in and do?
- Mushrooms, caramel.
227
00:08:39,562 --> 00:08:41,477
Flip it on that side.
That side is seared.
There you go.
228
00:08:41,564 --> 00:08:44,436
Good job.
Keep the communication going.
We're doing good.
229
00:08:44,480 --> 00:08:45,699
That steak should be ready
for me so I can start the prep.
230
00:08:45,742 --> 00:08:47,483
Okay. Got it.
231
00:08:47,483 --> 00:08:49,441
We got to get
this risotto going.
232
00:08:49,485 --> 00:08:50,965
- All right.
- Can you start the onions
for sweating?
233
00:08:51,008 --> 00:08:53,620
Our filet, almost there.
So you're gonna pull this off.
234
00:08:53,707 --> 00:08:55,317
- Okay.
- You're gonna baste it
235
00:08:55,360 --> 00:08:57,058
with mustard on all sides.
236
00:08:57,058 --> 00:08:58,494
30 seconds to go!
237
00:08:58,538 --> 00:09:00,583
Come on, guys!
Let's go!
238
00:09:00,627 --> 00:09:02,063
- It looks great.
Roll it, roll it.
- Okay.
239
00:09:02,063 --> 00:09:06,023
- And, Shanika, do-- yes.
- Come on, guys.
240
00:09:06,067 --> 00:09:09,374
Bowen, you got to wake up.
Talk to your partner.
241
00:09:09,374 --> 00:09:11,855
Put the prosciutto first
and then layer them
on each layer.
242
00:09:11,942 --> 00:09:13,944
- Are you sure?
- Yes.
243
00:09:13,944 --> 00:09:16,599
I'm really trying my best to get
this beef Wellington assembled,
244
00:09:16,643 --> 00:09:19,341
but I am very confused
by Bowen's direction.
245
00:09:19,384 --> 00:09:21,430
Nice round shapes, okay?
246
00:09:21,473 --> 00:09:25,826
Shanika, Bowen, crepe, duxelles,
pan, filet, and then roll.
247
00:09:25,869 --> 00:09:28,089
- Oh, oh, oh, oh.
- I don't get it.
248
00:09:28,176 --> 00:09:29,873
It seems like
they don't know the steps.
249
00:09:29,873 --> 00:09:32,572
- Bowen? Bowen!
- Yes, Chef?
250
00:09:32,615 --> 00:09:33,877
- Open up.
- Yes.
251
00:09:33,964 --> 00:09:35,662
- Bowen, oh, my God.
- Oh, I'm sorry.
252
00:09:35,749 --> 00:09:37,751
- What you need me to do?
- Crepe first.
253
00:09:37,838 --> 00:09:39,883
We have never made
this beef Wellington,
254
00:09:39,970 --> 00:09:42,756
and if we don't
communicate clearly,
255
00:09:42,799 --> 00:09:43,800
we will fail tonight.
256
00:09:54,855 --> 00:09:56,987
- Nice round shapes, okay?
- Brush it, brush it.
257
00:09:57,031 --> 00:09:59,773
Shanika, Bowen,
crepe, duxelles, pan,
258
00:09:59,860 --> 00:10:01,513
- filet, and then roll.
- Oh, oh, oh, oh.
259
00:10:01,557 --> 00:10:04,429
- Bowen? Bowen! Open up!
- Yes, Chef? Yes.
260
00:10:04,473 --> 00:10:05,996
I'm really trying my best
261
00:10:06,040 --> 00:10:07,911
to get this
beef Wellington assembled,
262
00:10:07,911 --> 00:10:10,784
but I am very confused
by Bowen's direction.
263
00:10:10,827 --> 00:10:12,568
Hey, Shanika,
put one more.
264
00:10:12,568 --> 00:10:13,787
- Are you sure?
- Does it have one more?
265
00:10:13,830 --> 00:10:16,137
Oh, I'm sorry.
Crepe first.
266
00:10:16,224 --> 00:10:19,053
I know he's stressed out, but
I think it's my time to step up
267
00:10:19,096 --> 00:10:20,924
and lead so we can get on
to the next step.
268
00:10:21,011 --> 00:10:23,753
- Crepe first, duxelles...
- Ten seconds to go
269
00:10:23,797 --> 00:10:25,537
- till our first switch!
- Run.
270
00:10:25,581 --> 00:10:26,800
- Running.
- Careful.
271
00:10:26,843 --> 00:10:29,585
- Here we go.
- Five, four,
272
00:10:29,585 --> 00:10:32,022
- three, two, one.
- Let's go, let's go, let's go!
273
00:10:32,066 --> 00:10:33,807
- Switch!
- Let's go!
274
00:10:33,807 --> 00:10:35,112
Come on. Come on, baby.
Let's go.
275
00:10:35,156 --> 00:10:36,679
All right, go, Willie.
You got this.
276
00:10:36,723 --> 00:10:39,116
- Start the risotto.
- Yes.
277
00:10:39,160 --> 00:10:41,553
Teams, you've got to get
your Wellingtons wrapped.
278
00:10:41,597 --> 00:10:43,599
Start from the bottom.
All right, roll that piece.
279
00:10:43,686 --> 00:10:45,166
Make sure you get those sides
in there.
280
00:10:45,166 --> 00:10:47,168
Right, Shanika.
Come on, you got to get
that rolled.
281
00:10:47,168 --> 00:10:49,170
- Come on, Bowen, please!
- Move a little bit faster.
282
00:10:49,257 --> 00:10:50,824
- Focus. Focus, please.
- Okay, I got it.
283
00:10:50,911 --> 00:10:52,826
- Get it to the fridge.
- Where's he going?
284
00:10:52,869 --> 00:10:56,177
Hurry up.
Move fast, Bowen.
Move fast.
285
00:10:56,220 --> 00:10:57,787
So you know
he doesn't listen that well.
286
00:10:57,831 --> 00:10:58,875
You need to keep reins tight
on him, okay?
287
00:10:58,919 --> 00:11:01,182
- Heard, Chef.
- Duxelles next?
288
00:11:01,182 --> 00:11:04,185
Yes, just cover the crepe,
but leave a little bit around.
289
00:11:04,185 --> 00:11:05,577
Right in the center, right?
290
00:11:05,621 --> 00:11:06,535
Yep. Press it down nice...
291
00:11:06,535 --> 00:11:08,580
So wrap it. Wrap it.
292
00:11:08,624 --> 00:11:10,234
You got it, okay?
Deep breaths, okay?
293
00:11:10,278 --> 00:11:11,845
Do you think
that's tight enough?
Oh, God.
294
00:11:11,845 --> 00:11:12,759
I think it'll be fine.
Trust me, trust me.
295
00:11:12,759 --> 00:11:14,195
I know, but-- okay.
296
00:11:14,195 --> 00:11:16,153
All right, let's get
our mushrooms going,
297
00:11:16,197 --> 00:11:17,198
and we got to start getting
our tartes going.
298
00:11:17,285 --> 00:11:18,939
- Gentlemen.
- What have you got done?
299
00:11:18,982 --> 00:11:20,723
- Did you sear the beef yet?
- So-- yes.
300
00:11:20,767 --> 00:11:23,857
Beef is glazed with mustard
and is resting in the fridge.
301
00:11:23,944 --> 00:11:25,859
Once we get that out,
we're gonna lay down our crepes.
302
00:11:25,859 --> 00:11:27,556
I'm gonna focus on wrapping it,
layering it with the crepe.
303
00:11:27,643 --> 00:11:29,645
I can get that out and wrapping.
304
00:11:29,645 --> 00:11:31,299
Before you hop in, I'll do that.
305
00:11:31,386 --> 00:11:33,954
How intimidating is it to cook
a Gordon Ramsay menu?
306
00:11:33,997 --> 00:11:34,955
Honestly, it is
very intimidating,
307
00:11:34,998 --> 00:11:36,957
but we are here
and we're back to win.
308
00:11:37,000 --> 00:11:38,219
So we're up to the task.
We're gonna make that happen.
309
00:11:38,219 --> 00:11:39,873
Communicate, okay?
Best of luck to you, guys.
310
00:11:39,916 --> 00:11:41,875
Thank you.
311
00:11:41,875 --> 00:11:43,485
Don't we need to get our
shallots for the risotto?
312
00:11:43,528 --> 00:11:46,096
Yes.
313
00:11:46,140 --> 00:11:48,011
- Willie, Amanda.
- Yes, Chef.
314
00:11:48,098 --> 00:11:49,883
You're making
risotto already?
315
00:11:49,883 --> 00:11:50,579
Is that the shallots
for the risotto?
316
00:11:50,579 --> 00:11:52,189
That's the shallots, yes.
317
00:11:52,233 --> 00:11:54,235
You really should be doing
your Wellington now,
318
00:11:54,278 --> 00:11:56,106
not the risotto.
That takes the longest to cook.
319
00:11:56,150 --> 00:11:58,413
Yes, Chef. Will do. Heard.
320
00:11:58,456 --> 00:12:00,589
Amanda, you got to be the voice.
You got to help your buddy out.
321
00:12:00,632 --> 00:12:02,678
- Yeah.
- If you see something that's
wrong or needs to happen,
322
00:12:02,678 --> 00:12:03,766
- you got to help
your guy out, okay?
- Yes, Chef. Heard.
323
00:12:03,810 --> 00:12:05,246
- Yes.
- Thank you.
324
00:12:05,333 --> 00:12:06,900
I'm gonna start
on the beef Wellington.
325
00:12:06,943 --> 00:12:08,379
Perfect.
You're doing awesome.
326
00:12:08,466 --> 00:12:09,946
30 seconds to go!
327
00:12:09,990 --> 00:12:12,296
Come on, guys.
Let's go!
328
00:12:12,340 --> 00:12:14,690
All right, now get everything
ready for our tarte Tatin.
329
00:12:14,690 --> 00:12:17,911
- Layer those pears face down.
We need a sexy color.
- Yes.
330
00:12:17,954 --> 00:12:19,913
All right, Bowen.
Come on, please, Bowen.
331
00:12:19,913 --> 00:12:22,045
- We have to fit 11 of them
and then--
- How?
332
00:12:22,132 --> 00:12:24,787
Half overlay, half overlay.
Okay?
333
00:12:24,831 --> 00:12:28,965
Five, four, three, two, one.
334
00:12:29,009 --> 00:12:31,141
Switch! Switch!
335
00:12:31,228 --> 00:12:32,621
Let's go, let's go, let's go.
Let's go, let's go.
336
00:12:32,664 --> 00:12:34,579
- Okay. We got this.
- Switch? Okay.
337
00:12:34,579 --> 00:12:35,842
Tell me how to layer 'em.
Tell me how to layer 'em.
338
00:12:35,929 --> 00:12:38,061
- Is that right?
- Nope, nope.
339
00:12:38,105 --> 00:12:39,933
There's one in the middle,
and there's all around.
340
00:12:39,933 --> 00:12:41,064
Girl, you sure
we didn't put those upside down?
341
00:12:41,064 --> 00:12:42,849
- I'm positive.
- Yes.
342
00:12:42,892 --> 00:12:45,068
- Flipping the pears.
- Come on!
343
00:12:45,112 --> 00:12:47,070
- Like that?
- Brilliant.
Fan it, fan it.
344
00:12:47,157 --> 00:12:48,637
Yes.
That's what I'm talking about.
345
00:12:48,680 --> 00:12:50,073
- Roll nice and tight.
- Yep.
346
00:12:50,073 --> 00:12:52,032
Let's go.
Come on, Brandi.
347
00:12:52,075 --> 00:12:53,294
We started strong.
We need to stay there.
Come on.
348
00:12:53,381 --> 00:12:55,035
- We got it, we got it,
we got it.
- All right.
349
00:12:55,078 --> 00:12:56,645
Brandi and Christian
seem like a strong team.
350
00:12:56,688 --> 00:12:58,734
I hope they just work in sync
because he's very vocal.
351
00:12:58,821 --> 00:13:00,040
And they're both
big personalities.
352
00:13:00,083 --> 00:13:01,824
Hopefully they can
work well together.
353
00:13:01,868 --> 00:13:03,739
Look at that! Yes!
354
00:13:03,739 --> 00:13:04,740
Look how tight that is on there.
355
00:13:04,784 --> 00:13:06,263
Derrick and Michael, look,
356
00:13:06,307 --> 00:13:08,396
they seem very, very happy
to work together.
357
00:13:08,483 --> 00:13:11,051
I think it's a pair that could
produce good dishes tonight.
358
00:13:11,094 --> 00:13:12,182
All right, what am I doing?
359
00:13:12,226 --> 00:13:14,097
- Okay, talk me through it.
- All right.
360
00:13:14,141 --> 00:13:15,316
Make sure you get
it covered from top to bottom.
361
00:13:15,316 --> 00:13:17,187
- You sure?
- Yeah, yeah. Good.
362
00:13:17,274 --> 00:13:18,885
Gabriel and Emily,
they don't seem like a team
363
00:13:18,972 --> 00:13:20,930
that should be together
to be very honest.
364
00:13:20,974 --> 00:13:22,323
And they're behind on wrapping
their Wellington.
365
00:13:22,323 --> 00:13:24,281
- That tight enough?
- No.
366
00:13:24,325 --> 00:13:26,240
- You don't think?
- No. Nice and tight.
367
00:13:26,283 --> 00:13:28,155
My big issue
between those two tonight.
368
00:13:28,198 --> 00:13:30,766
Emily is headstrong but doesn't
always communicate well,
369
00:13:30,853 --> 00:13:32,986
and Gabriel is quiet
and sometimes doesn't listen.
370
00:13:33,073 --> 00:13:35,597
I don't know if they're cohesive
to become a great team.
371
00:13:35,640 --> 00:13:36,903
- Amanda?
- Yes?
372
00:13:36,903 --> 00:13:38,252
We got to hurry up
with that filet.
373
00:13:38,295 --> 00:13:39,862
Duxelles.
374
00:13:39,906 --> 00:13:40,907
I'm worried
about Amanda and Willie.
375
00:13:40,994 --> 00:13:42,343
They started the risotto first
376
00:13:42,343 --> 00:13:43,910
and they're also behind
on the Wellington.
377
00:13:43,997 --> 00:13:45,781
Let's see if they
can work together
378
00:13:45,868 --> 00:13:48,349
- in a good, harmonious way.
- Okay, okay.
379
00:13:48,349 --> 00:13:50,438
- Make sure it's even.
- Yep.
380
00:13:50,438 --> 00:13:53,223
No, no, no.
Fred, just twist
the actual dough,
381
00:13:53,223 --> 00:13:55,530
because it's gonna be uneven.
The topside is too thick.
382
00:13:55,573 --> 00:13:57,793
Now, Fred and Dara, this should
be a match made in heaven.
383
00:13:57,837 --> 00:14:00,013
Dara's technical
ability tonight,
384
00:14:00,100 --> 00:14:02,929
especially around
the Wellington,
it should be a homerun.
385
00:14:02,972 --> 00:14:07,324
Fred is very vocal about
his great assurance
with desserts and pastries.
386
00:14:07,368 --> 00:14:08,935
- They might have
the formula to win.
- Be careful!
387
00:14:09,022 --> 00:14:11,676
Be careful!
Shanika, did you put evenly?
388
00:14:11,676 --> 00:14:14,027
- Bowen, it's easier to give
direction than take it, huh?
- Yes.
389
00:14:14,027 --> 00:14:16,246
Yeah, I know it is,
'cause your ass wasn't
listening to .
390
00:14:16,246 --> 00:14:18,988
Shanika and Bowen, I think
Shanika takes great direction.
391
00:14:19,032 --> 00:14:20,381
I don't think Bowen's very good
at taking direction.
392
00:14:20,468 --> 00:14:22,687
Make sure that's tight
like a tootsie roll.
393
00:14:22,731 --> 00:14:23,950
- Good?
- There you go.
394
00:14:24,037 --> 00:14:26,822
15 seconds for the switch.
395
00:14:26,909 --> 00:14:28,955
Your tarte Tatins should be
going in the oven.
396
00:14:28,998 --> 00:14:31,261
Shanika, faster.
Yes, perfect!
397
00:14:31,348 --> 00:14:34,047
- Put it in the oven. Yes!
- Here we go.
398
00:14:34,134 --> 00:14:36,310
Come on, baby.
Let's get it! Come on!
399
00:14:36,353 --> 00:14:40,792
- Five, four,
three, two, one.
- Um...
400
00:14:40,836 --> 00:14:42,359
- Switch!
- Get that tight.
401
00:14:42,403 --> 00:14:44,057
- Okay.
- Get those edges tight.
402
00:14:44,057 --> 00:14:46,276
Come on, let's go.
Go, go, go, go!
403
00:14:46,276 --> 00:14:48,626
- Dara, we can just
tuck that into the far oven.
- Okay.
404
00:14:48,670 --> 00:14:51,542
Come on now. You got that.
Let's go, let's go, let's go.
405
00:14:51,629 --> 00:14:53,196
Going in at 38 minutes.
406
00:14:53,196 --> 00:14:55,024
Does that need
to reduce more?
407
00:14:55,068 --> 00:14:56,721
- Or it'll reduce in the oven?
- Right.
408
00:14:56,765 --> 00:14:58,854
That looks great.
409
00:14:58,854 --> 00:14:59,986
- You get those
potatoes strained.
- Start ricing?
410
00:15:00,073 --> 00:15:02,075
And then we're gonna rice them.
411
00:15:02,075 --> 00:15:03,990
- Right, where are we up to?
- Yes, Chef.
412
00:15:04,033 --> 00:15:05,426
So we have
our Wellington chilling.
413
00:15:05,426 --> 00:15:07,819
It's fully wrapped.
Our tarte is caramelizing.
414
00:15:07,863 --> 00:15:09,212
- Star anise in there?
- Yes, Chef.
415
00:15:09,212 --> 00:15:11,432
- Good.
- Right now we're ricing
the potatoes.
416
00:15:11,475 --> 00:15:13,521
- Okay, listen.
Look at me, both of you.
- Yes?
417
00:15:13,608 --> 00:15:16,698
- The Wellington takes
at least 22 to 25.
- Yeah.
418
00:15:16,741 --> 00:15:18,308
- Don't worry about
the mash, I promise you.
- Heard.
419
00:15:18,352 --> 00:15:20,180
Get your lattice
on your Wellington.
420
00:15:20,223 --> 00:15:21,833
- Okay, heard that.
- Look at the time.
421
00:15:21,877 --> 00:15:23,313
- I'm going, I'm going.
422
00:15:23,357 --> 00:15:24,488
- And then get back
in there, yes?
- Yes, Chef.
423
00:15:26,447 --> 00:15:30,625
Go, Willie.
You got this, Willie. Perfect.
424
00:15:30,668 --> 00:15:33,019
Try to get
the lattice cut. We got to get
this moving.
425
00:15:33,062 --> 00:15:35,108
- I know.
- Come on now.
There we go, there we go.
426
00:15:35,108 --> 00:15:37,240
Press down.
Make sure it's all the way on
the cutting board, Dara,
427
00:15:37,284 --> 00:15:39,112
- that we can use
all your pressure.
- Well, it's all the way in.
428
00:15:39,112 --> 00:15:41,418
That lattice is gonna go
longways. You can pull more.
429
00:15:41,462 --> 00:15:44,639
- Like this?
- Yep, yep.
430
00:15:44,682 --> 00:15:47,468
- We don't need that whole--
- Just stretch it out, Bowen,
431
00:15:47,468 --> 00:15:50,862
and make sure it's neat.
Fix that.
432
00:15:50,906 --> 00:15:53,256
Pull it a little bit.
It'll stretch a little bit more
when you do it.
433
00:15:53,300 --> 00:15:56,868
- Okay, nope.
- Come on, tell me, tell me!
434
00:15:56,912 --> 00:16:00,046
It's going on the long side!
Trim that dough off the ends.
435
00:16:00,133 --> 00:16:01,612
Roll it, Christian.
Roll it tight.
436
00:16:01,699 --> 00:16:03,049
And tuck, tuck, tuck.
437
00:16:03,136 --> 00:16:05,138
Damn!
That is not good.
438
00:16:05,225 --> 00:16:08,228
That lattice wasn't stretched
out at all.
439
00:16:08,228 --> 00:16:10,404
- Fred, how's it going?
- It's been going pretty well.
Dara and I have a game plan.
440
00:16:10,447 --> 00:16:12,362
As soon as she does
the Wellington,
441
00:16:12,406 --> 00:16:14,016
my tarte Tatin
is already cooling down,
442
00:16:14,060 --> 00:16:16,062
so that way I can wrap it
with the pastry,
443
00:16:16,105 --> 00:16:16,801
And then we are gonna
have to get started
444
00:16:16,845 --> 00:16:18,499
on the risotto at some point.
445
00:16:18,499 --> 00:16:20,501
Wait, wait, wait.
Fred, we need to stretch it.
446
00:16:20,501 --> 00:16:23,156
- Yes. Okay, you got it.
- Yeah, that's too thick.
447
00:16:23,243 --> 00:16:26,507
- You got it. Okay.
- I don't know.
448
00:16:26,507 --> 00:16:28,944
Okay, Dara, get that--
- Oh, my God.
449
00:16:29,031 --> 00:16:31,512
- One minute left
for the switch.
- Yep. It's not working, Fred.
450
00:16:31,599 --> 00:16:33,514
- Just re-roll it.
Just re-roll it.
- Re-roll it?
451
00:16:33,514 --> 00:16:36,169
No, re-roll it with
the presser, okay? Just...
452
00:16:36,169 --> 00:16:37,866
Don't freak out, Dara.
It's gonna be okay.
453
00:16:37,909 --> 00:16:40,434
- Put some pressure on it. Yeah.
- Are you sure?
454
00:16:40,477 --> 00:16:43,045
- Four, three, two, one.
- Okay, I got it.
455
00:16:43,089 --> 00:16:44,438
- Switch! Let's go.
- Switch!
456
00:16:44,481 --> 00:16:45,961
What are you--
no, no, no, no, no, no.
457
00:16:46,048 --> 00:16:47,093
This is our focus right now.
458
00:16:47,180 --> 00:16:48,398
- This is our focus.
- Okay.
459
00:16:48,442 --> 00:16:49,399
Dara, she didn't press down
460
00:16:49,443 --> 00:16:51,184
on the dough hard enough,
461
00:16:51,184 --> 00:16:53,360
so it's starting
to stick to itself
462
00:16:53,403 --> 00:16:55,318
and we can't really form
the lattice how we want to.
463
00:16:55,362 --> 00:16:57,625
Deep breaths, okay?
Deep breaths, Dara.
464
00:16:57,625 --> 00:17:01,107
If we don't get it together
and calm the heck down,
465
00:17:01,150 --> 00:17:02,586
I don't even know
if we'll have food on
the plate at this rate.
466
00:17:15,947 --> 00:17:17,297
- Real careful. Real nice.
- How do we do this?
467
00:17:19,560 --> 00:17:21,562
Oh, God. Oh, God.
Trim what you have to.
468
00:17:21,562 --> 00:17:23,129
- Okay. Okay.
- Trim what you have to.
469
00:17:23,216 --> 00:17:24,913
We are having a lot of trouble
470
00:17:24,956 --> 00:17:26,349
with the lattice work
on the Wellington.
471
00:17:26,436 --> 00:17:28,134
Wait, wait. Why are you
putting it on that way?
472
00:17:28,221 --> 00:17:30,005
Okay, okay.
Give me a second, okay?
473
00:17:30,092 --> 00:17:32,181
And Dara's getting
more and more stressed,
474
00:17:32,225 --> 00:17:35,663
but I'm gonna try my best
to keep her levelheaded
and keep us on task.
475
00:17:35,750 --> 00:17:37,578
- It might look the prettiest...
- Okay, but it's on there.
476
00:17:37,578 --> 00:17:39,754
...but it's on there, and
that's what matters the most.
477
00:17:39,797 --> 00:17:42,235
Oh, my goodness.
Look at the latticework
on Fred's Wellington.
478
00:17:42,322 --> 00:17:44,150
- It looks terrible!
- I knew that was gonna be
trouble for them.
479
00:17:44,150 --> 00:17:45,586
The pastry's too warm.
480
00:17:45,673 --> 00:17:47,240
Let me get this
in the oven, okay?
481
00:17:47,327 --> 00:17:49,329
- Oh, my God.
- We got it, okay?
482
00:17:49,372 --> 00:17:50,591
- Fix this little guy
right here.
- How do we do this?
483
00:17:50,591 --> 00:17:52,941
- Lift up and pull.
- Right here?
484
00:17:52,984 --> 00:17:54,160
- Nope, nope.
- I've never really
made Wellingtons,
485
00:17:54,247 --> 00:17:56,075
so I don't know
what I'm doing right now.
486
00:17:56,118 --> 00:17:57,946
I'm feeling very stressed.
487
00:17:57,989 --> 00:18:00,340
- Oh, come on now.
- Make sure it looks real nice.
488
00:18:00,383 --> 00:18:02,211
Gabriel, he's actually
taking a backseat,
489
00:18:02,255 --> 00:18:04,822
- where Emily is really driving
the ship here.
- Wow.
490
00:18:04,866 --> 00:18:06,911
- Ah, that's not good.
- Take a deep breath.
491
00:18:06,911 --> 00:18:09,479
- Just stressing.
- Gabe is all over
the place right now.
492
00:18:09,479 --> 00:18:10,959
- Yes.
- He's definitely lacking focus.
493
00:18:10,959 --> 00:18:13,614
In the oven at 32:45.
494
00:18:13,701 --> 00:18:15,311
We got to get
this thing in the oven.
495
00:18:15,355 --> 00:18:17,618
I got you, bro. Okay.
- Brilliant.
496
00:18:17,618 --> 00:18:20,055
Put it in the oven.
There's 31 minutes left.
497
00:18:20,142 --> 00:18:22,405
- I'm gonna start that risotto.
- Yes.
498
00:18:22,492 --> 00:18:24,407
And then put it in. Perfect!
499
00:18:24,407 --> 00:18:26,670
30 minutes to go!
Come on, guys!
500
00:18:26,714 --> 00:18:28,977
So now with the Wellington
and tarte Tatin underway,
501
00:18:29,020 --> 00:18:31,066
now you start on the prep
for the risotto.
502
00:18:31,153 --> 00:18:33,416
- Exactly.
- Get it toasted up
a little bit.
503
00:18:33,416 --> 00:18:35,331
Beautiful.
504
00:18:35,375 --> 00:18:37,290
Stir that risotto.
Stir that risotto.
505
00:18:37,377 --> 00:18:39,292
- Let's go. Come on.
- Come on, Amanda.
506
00:18:39,379 --> 00:18:42,077
- We got to get
this Wellington in.
- All right.
507
00:18:42,164 --> 00:18:44,993
Everyone's got
their Wellington in the oven,
bar Willie and Amanda.
508
00:18:45,036 --> 00:18:46,647
- This is dangerous now.
- They're late. They're late.
509
00:18:46,734 --> 00:18:48,518
- Wow.
- They're way too late.
510
00:18:48,605 --> 00:18:50,259
Okay, do the lattice
for the beef Wellington
511
00:18:50,303 --> 00:18:52,392
- because we got to get
that Wellington in.
- Okay.
512
00:18:52,435 --> 00:18:55,264
Deglaze with the wine
after toasting? I gotcha.
513
00:18:55,308 --> 00:18:56,439
Mm-hmm.
After toasting the rice.
514
00:18:56,526 --> 00:18:58,267
We started strong.
We need to stay there.
515
00:18:58,311 --> 00:19:00,661
We got it.
We got it. We got it.
516
00:19:00,661 --> 00:19:02,141
Come on, come on.
Let's go.
517
00:19:04,752 --> 00:19:07,537
Taste them.
I haven't tasted at all
on the mushrooms.
518
00:19:07,624 --> 00:19:09,104
- I was just about to.
- Good. You're fine.
519
00:19:09,104 --> 00:19:10,714
Five minutes to go
until the switch.
520
00:19:12,760 --> 00:19:14,327
Shanika,
is the mushroom risotto--
is it finished?
521
00:19:14,327 --> 00:19:16,503
- It's almost ready.
- It's almost ready when the--
522
00:19:16,546 --> 00:19:19,288
Almost, Bowen.
Bowen, I'm almost
ready! Calm down!
523
00:19:19,332 --> 00:19:22,117
- Okay! Okay.
- Dear, oh, dear.
524
00:19:22,204 --> 00:19:27,253
Taste that.
See where we're at in terms of
al dente and seasoning, huh?
525
00:19:27,340 --> 00:19:29,646
- Still needs a couple minutes.
- Okay.
526
00:19:29,690 --> 00:19:31,039
We got to get
this risotto.
A little more stock.
527
00:19:31,126 --> 00:19:33,041
Got you. Heard.
528
00:19:33,041 --> 00:19:35,783
- Is it cooking?
- Yeah.
529
00:19:35,870 --> 00:19:38,481
Teams, your tarte Tatin
should be out of the oven
and flipped by now.
530
00:19:38,525 --> 00:19:40,179
- Do the tarte Tatin.
- Yeah.
531
00:19:42,268 --> 00:19:43,573
Is it-- is it good?
532
00:19:43,617 --> 00:19:45,271
Uh-oh.
That looks bad.
533
00:19:45,358 --> 00:19:48,099
- There we go.
- Well done.
534
00:19:48,143 --> 00:19:48,796
- Well done, Shanika.
- Yes.
535
00:19:48,839 --> 00:19:50,493
- Wow!
- Nice!
536
00:19:50,493 --> 00:19:52,365
Come on, Shanika.
Well done.
537
00:19:58,719 --> 00:20:00,808
- Perfect.
- Good job.
538
00:20:00,895 --> 00:20:03,027
I think that Wellington's done.
Take that Wellington out.
539
00:20:03,071 --> 00:20:04,072
Here we go.
540
00:20:05,508 --> 00:20:07,684
Ooh, good job.
Let it sit.
541
00:20:07,728 --> 00:20:10,470
It don't have no good lattice
on it, but, hey.
542
00:20:10,513 --> 00:20:12,254
How's the color?
Oh, yes.
543
00:20:12,298 --> 00:20:14,300
- Ooh-hoo!
- Whoo! Let's go!
544
00:20:14,387 --> 00:20:16,389
Derrick's Wellington
looks exceptional.
545
00:20:16,389 --> 00:20:18,478
I mean, really,
really good indeed.
546
00:20:18,521 --> 00:20:22,177
15 seconds to go
until the last switch.
Come on, guys.
547
00:20:22,177 --> 00:20:23,526
How's that risotto doing?
548
00:20:23,613 --> 00:20:25,049
It needs a little bit more.
A little more love.
549
00:20:25,093 --> 00:20:26,660
Come on, my girl.
550
00:20:26,703 --> 00:20:31,099
Five, four, three, two, one.
551
00:20:31,142 --> 00:20:34,102
- Final switch!
- Let's go!
552
00:20:34,145 --> 00:20:36,322
I'll do it. I'll do it.
553
00:20:36,365 --> 00:20:39,412
- Oh, yes, Derrick!
- Yeah, boy!
554
00:20:39,412 --> 00:20:41,501
Start that risotto.
You got to speed
this up.
555
00:20:41,544 --> 00:20:43,851
- This is all on you now.
- Got it. Got it.
556
00:20:43,938 --> 00:20:46,070
- Oh, my God.
This is not good.
- Taste it. Taste it.
557
00:20:46,157 --> 00:20:48,551
- No, it's not good.
It needs broth.
- Okay, deep breaths.
558
00:20:48,595 --> 00:20:50,379
Okay, add more broth
into this risotto.
559
00:20:50,423 --> 00:20:53,382
- Okay.
- Deep breaths, Dara.
Deep breaths.
560
00:20:53,426 --> 00:20:55,776
We got this.
We got this. We're doing good.
561
00:20:55,819 --> 00:20:58,561
- Yes, it's ready.
- Put it on the chopping board.
This is all on you.
562
00:20:58,648 --> 00:21:01,390
- Ah!
- Bowen, that.
A burn is a burn.
563
00:21:01,434 --> 00:21:03,784
Let it caramelize
and drizzle it all over the top.
564
00:21:03,784 --> 00:21:06,308
- There we go.
- Whoo!
565
00:21:06,352 --> 00:21:08,919
Beautiful.
Look at that.
566
00:21:09,006 --> 00:21:10,704
2 1/2 minutes! Let's go!
567
00:21:10,747 --> 00:21:12,575
There we go.
Pull that Welly.
568
00:21:12,575 --> 00:21:14,229
There you go.
569
00:21:14,316 --> 00:21:15,361
- How's it looking?
- Oh, .
570
00:21:15,448 --> 00:21:17,450
- Oh, that is gigantic.
- Oh, God.
571
00:21:17,450 --> 00:21:19,756
Oh, my God, it's huge.
I hope it's cooked.
572
00:21:19,800 --> 00:21:23,238
A minute and 35 seconds.
90 seconds, everyone!
573
00:21:23,282 --> 00:21:25,632
Let's go!
You should be plating.
574
00:21:25,675 --> 00:21:28,374
- We got to start plating.
- Okay. Oh, I'm so--
575
00:21:28,374 --> 00:21:30,463
Bowen, just finish chopping.
576
00:21:30,463 --> 00:21:32,769
Let's get our risotto plated.
We got it, we got it, we got it.
577
00:21:32,813 --> 00:21:34,075
You got that, girl.
Just shake it out. Even it out.
578
00:21:34,118 --> 00:21:35,555
Hurry, hurry, hurry.
579
00:21:35,598 --> 00:21:37,731
Risotto on the plate.
Chive it up.
580
00:21:37,774 --> 00:21:39,385
Speckle it
with all that beautiful green.
581
00:21:39,428 --> 00:21:40,386
We got to get everything
on the plate.
582
00:21:40,386 --> 00:21:42,257
Oh, that's sexy.
583
00:21:42,344 --> 00:21:44,259
60 seconds to go!
584
00:21:44,259 --> 00:21:45,826
- 60 seconds, everyone!
- Let's go, guys.
585
00:21:45,826 --> 00:21:48,394
Get those on top.
586
00:21:48,437 --> 00:21:51,397
Willie needs to get that
Wellington out of the oven.
He's out of time.
587
00:21:51,397 --> 00:21:54,182
Take it out.
Pull it.
588
00:21:54,225 --> 00:21:54,965
That looks good, Willie.
589
00:21:54,965 --> 00:21:56,053
Gently.
590
00:21:57,577 --> 00:21:59,274
Don't you drop
that damn Wellington.
591
00:21:59,274 --> 00:22:00,623
- No, I won't!
- Okay.
592
00:22:00,710 --> 00:22:02,321
Shanika, trust me,
I will finish all of it, okay?
593
00:22:02,364 --> 00:22:03,496
All right.
Finish it.
594
00:22:03,539 --> 00:22:05,541
Willie, get that Wellington on!
595
00:22:06,847 --> 00:22:09,284
Perfect. Great job.
596
00:22:09,284 --> 00:22:11,373
Double taste those potatoes.
Make sure we don't need
to finish with salt.
597
00:22:11,417 --> 00:22:13,332
Dude, there's--
no, we don't.
598
00:22:13,375 --> 00:22:15,638
Keep chiving! Yes!
599
00:22:15,638 --> 00:22:19,512
Five, four,
three, two, one.
600
00:22:19,555 --> 00:22:20,991
- Hands in the air!
- Okay.
601
00:22:22,210 --> 00:22:24,343
Yo!
602
00:22:28,303 --> 00:22:29,391
We did so good.
603
00:22:29,435 --> 00:22:34,614
- We got it.
- Oh, my God.
604
00:22:34,657 --> 00:22:36,877
I wanna be happy
that I'm done with my first
tag-team challenge,
605
00:22:36,877 --> 00:22:39,532
but truthfully,
this was a disaster.
606
00:22:39,619 --> 00:22:42,970
It's okay, all right?
No matter what happens,
we got it done.
607
00:22:42,970 --> 00:22:45,451
I'm really worried
that we might be the worst
team of the night.
608
00:22:58,812 --> 00:23:01,336
Tonight's
tag-team challenge,
609
00:23:01,423 --> 00:23:05,296
we asked you cook
an amazing three-course menu
610
00:23:05,340 --> 00:23:08,212
inspired from some
of my signature dishes
across my restaurants.
611
00:23:08,256 --> 00:23:10,301
Now for the exciting part.
612
00:23:10,345 --> 00:23:11,651
Time to taste your dishes,
613
00:23:11,694 --> 00:23:13,653
to see who's fighting
for immunity
614
00:23:13,696 --> 00:23:16,656
and, sadly, who's fighting
to keep their spot
615
00:23:16,656 --> 00:23:18,701
in this competition.
616
00:23:18,788 --> 00:23:21,965
First up,
Big Willie and Amanda.
617
00:23:22,009 --> 00:23:24,359
I got eliminated
in my previous season
618
00:23:24,403 --> 00:23:26,709
on a tag-team challenge.
619
00:23:26,753 --> 00:23:28,668
And this time around,
me and Amanda,
620
00:23:28,711 --> 00:23:31,453
we had a couple of hiccups
and hiccups and this and that.
621
00:23:31,497 --> 00:23:34,456
But we pulled it together.
622
00:23:34,500 --> 00:23:37,198
- Joe? Risotto, visually?
- The risotto, I can tell
623
00:23:37,198 --> 00:23:40,549
that's definitely undercooked
and it looks a little bit
too condensed.
624
00:23:42,464 --> 00:23:43,509
Shall we?
625
00:23:51,778 --> 00:23:55,782
What a shame.
This is way subpar.
Risottos need to be worked at.
626
00:23:55,825 --> 00:23:58,480
You can't just let it sit there
and boil in stock.
They need to be cared for.
627
00:23:58,524 --> 00:24:00,700
Every ladle that goes in,
create the seasoning.
628
00:24:00,743 --> 00:24:02,571
I look at your palate
and how strong it is
629
00:24:02,615 --> 00:24:06,357
and I'm not feeling that
in that risotto.
630
00:24:06,401 --> 00:24:07,707
Wellington, Joe, visually?
631
00:24:07,707 --> 00:24:11,362
It looks like a loaf of bread,
not a Wellington.
632
00:24:11,406 --> 00:24:13,364
So whoever rolled it
didn't roll it tight enough,
633
00:24:13,408 --> 00:24:14,714
that's why it started
to implode at the side.
634
00:24:14,714 --> 00:24:16,716
Let's get in there.
635
00:24:19,849 --> 00:24:22,896
- How long was it in there for?
- 28 minutes.
636
00:24:22,939 --> 00:24:25,289
- Who wrapped it?
- I did.
637
00:24:29,555 --> 00:24:31,557
This is a tale
of two Wellingtons.
638
00:24:31,644 --> 00:24:33,950
As good and perfectly cooked
639
00:24:33,950 --> 00:24:35,822
and seasoned as the meat is,
640
00:24:35,865 --> 00:24:40,391
the pastry is a disaster.
It's completely raw.
641
00:24:40,435 --> 00:24:42,306
Yeah, you need
to roll out your pastry.
642
00:24:42,350 --> 00:24:45,527
Mash, silky. Red wine
a little bit raw. Big deal.
643
00:24:45,571 --> 00:24:47,529
The hero should be
the Wellington,
644
00:24:47,573 --> 00:24:49,749
and unfortunately it's not.
645
00:24:52,403 --> 00:24:54,362
Tarte Tatin,
Aarón, visually?
646
00:24:54,405 --> 00:24:56,190
I think
the proportions are correct.
647
00:24:56,233 --> 00:24:57,844
I like the color and the glaze
on the outside of the pears.
648
00:24:57,887 --> 00:25:00,542
- It looks inviting.
- Pears upside down.
649
00:25:00,586 --> 00:25:03,632
I'm a stickler for that
because they go that way
650
00:25:03,676 --> 00:25:05,982
so it absorbs the caramel
a lot better.
651
00:25:05,982 --> 00:25:08,158
- How long was it cooked for?
- About 30 minutes.
652
00:25:14,513 --> 00:25:17,080
Amanda, Willie, delicious.
653
00:25:17,124 --> 00:25:19,474
Needs three or four minutes
more caramelizing before
it goes in the oven,
654
00:25:19,561 --> 00:25:21,650
but it is by far
your strongest course.
655
00:25:21,694 --> 00:25:24,348
- Thank you both.
- Thank you, Chef.
656
00:25:24,392 --> 00:25:25,785
Thank you.
657
00:25:28,657 --> 00:25:31,791
Right, next up,
Michael and Derrick.
658
00:25:31,834 --> 00:25:35,446
With a beef Wellington
in the MasterChef kitchen,
659
00:25:35,490 --> 00:25:38,624
your biggest fear is that
it's not cooked properly.
660
00:25:38,667 --> 00:25:40,495
And if we cut into this
and it's raw,
661
00:25:40,582 --> 00:25:42,453
Michael has the immunity pin,
662
00:25:42,497 --> 00:25:45,021
but I'm in major risk
of going home.
663
00:25:45,021 --> 00:25:47,110
Joe? Risotto, visually?
664
00:25:47,154 --> 00:25:50,374
Well, the risotto is plated
properly and evenly dispersed.
665
00:25:50,418 --> 00:25:52,072
The mushrooms have
a nice toast on them.
666
00:25:52,115 --> 00:25:53,856
It's got the right color,
right texture.
667
00:25:53,900 --> 00:25:55,336
It looks like the rice
is cooked beautifully.
668
00:25:55,379 --> 00:25:56,772
Shall we?
669
00:26:06,913 --> 00:26:08,915
Derrick and Michael, it tastes
like it's been nurtured
670
00:26:08,958 --> 00:26:10,612
and loved for 22 minutes,
not ignored.
671
00:26:10,656 --> 00:26:12,832
And it looks rich, sumptuous,
672
00:26:12,875 --> 00:26:14,877
and you just wanna eat
and eat and eat.
673
00:26:14,964 --> 00:26:16,444
So, yeah, well done,
both of you.
674
00:26:16,531 --> 00:26:18,707
Thank you so much, Chefs.
675
00:26:18,707 --> 00:26:21,057
- Aarón, visuals on
the Wellington?
- Give me more potatoes.
676
00:26:21,101 --> 00:26:22,450
You guys have them counted
back there or what?
677
00:26:22,537 --> 00:26:24,060
But, look,
the decorative work
678
00:26:24,104 --> 00:26:25,975
on the outside of
the Wellington looks spot on.
679
00:26:26,019 --> 00:26:27,673
Very promising.
680
00:26:27,716 --> 00:26:29,413
Who put
the Wellington in the oven?
681
00:26:29,457 --> 00:26:31,328
- I did, Chef.
- How long was it
in there for?
682
00:26:31,372 --> 00:26:32,373
25, 27 minutes.
683
00:26:34,462 --> 00:26:35,681
Ooh, yeah.
684
00:26:43,166 --> 00:26:45,038
Derrick and Michael, the actual
meat is cooked beautifully.
685
00:26:46,213 --> 00:26:48,041
It's pink, rich,
686
00:26:48,084 --> 00:26:49,825
but the most important thing
687
00:26:49,869 --> 00:26:51,740
about any Wellington
is in the construction.
688
00:26:51,740 --> 00:26:53,263
This pastry here
is way too thick.
689
00:26:54,656 --> 00:26:56,049
You can see that.
690
00:26:56,092 --> 00:26:59,182
So I'm missing duxelles
on the base.
691
00:26:59,182 --> 00:27:02,664
It's just an issue of a little
bit lack of perfection
in the construction,
692
00:27:02,708 --> 00:27:04,231
but the flavor's top notch.
693
00:27:04,231 --> 00:27:05,667
Tarte Tatin, Joe?
694
00:27:05,667 --> 00:27:07,538
It looks very,
very promising.
695
00:27:07,582 --> 00:27:09,540
Pears look cooked properly.
The caramel looks right.
696
00:27:09,584 --> 00:27:11,978
It really looks like
something I wanna eat.
697
00:27:11,978 --> 00:27:14,545
Great confidence with
the color of the caramel.
698
00:27:14,545 --> 00:27:15,895
Beautiful.
It's exactly the way
it should be.
699
00:27:15,938 --> 00:27:18,637
The pastry's so firm.
Textbook.
700
00:27:23,642 --> 00:27:26,209
Yeah, I'm super jazzed
about this.
701
00:27:26,253 --> 00:27:29,604
The caramelization
on the pears is magic.
You did it right.
702
00:27:29,691 --> 00:27:32,041
Derrick and Michael,
I can quite comfortably say
703
00:27:32,085 --> 00:27:33,913
I'd serve this in
my flagship restaurant tonight.
704
00:27:33,913 --> 00:27:35,871
It's that good. Well done.
705
00:27:35,915 --> 00:27:37,046
- Good job.
- Thank you both.
706
00:27:37,090 --> 00:27:38,395
- Thank you, gentlemen.
- Delicious.
707
00:27:38,439 --> 00:27:39,440
Thank you.
708
00:27:44,010 --> 00:27:45,925
Right, next up, Dara and Fred.
709
00:27:45,925 --> 00:27:48,797
Please bring your dishes down.
Thank you.
710
00:27:48,797 --> 00:27:51,234
We got all the components
for each dish on the plate.
711
00:27:51,234 --> 00:27:53,149
But I know that there are
imperfections across the board,
712
00:27:53,149 --> 00:27:57,153
and that makes me
very, very nervous.
713
00:27:57,153 --> 00:27:59,286
All right,
so risotto looks good.
714
00:27:59,373 --> 00:28:01,505
The kernels seem
to be cooked right.
It looks pretty good.
715
00:28:01,549 --> 00:28:03,333
- Shall we?
- Yep.
716
00:28:12,473 --> 00:28:16,782
So my only question, did you
taste the stock that you used
to cook the risotto with?
717
00:28:16,825 --> 00:28:19,175
- No.
- Did you taste the stock?
718
00:28:19,219 --> 00:28:20,655
- I did not, Joe.
- Do you not taste
when you cook?
719
00:28:33,755 --> 00:28:36,889
Did you taste the stock that you
used to cook the risotto with?
720
00:28:36,932 --> 00:28:39,543
- No.
- Did you taste the stock?
721
00:28:39,587 --> 00:28:40,719
- I did not, Joe.
- Do you not taste
when you cook?
722
00:28:43,983 --> 00:28:45,636
- We literally--
- We were--
723
00:28:45,636 --> 00:28:46,899
It was just the stress
of the situation.
724
00:28:46,942 --> 00:28:48,552
You're cooking
for your lives here.
725
00:28:48,596 --> 00:28:49,902
- You need to taste.
- Yes, Joe.
726
00:28:49,945 --> 00:28:51,555
Fred, Dara, Joe's point--
727
00:28:51,599 --> 00:28:53,644
stocks need seasoning, tasting.
728
00:28:53,688 --> 00:28:55,211
That's the hallmark of
any great risotto is the stock,
729
00:28:55,211 --> 00:28:56,996
and it's bland.
730
00:28:56,996 --> 00:28:58,693
Aarón, visuals
on the Wellington?
731
00:28:58,780 --> 00:29:00,129
I'm concerned
about the latticework.
732
00:29:00,173 --> 00:29:02,784
It's just the overall size.
It looks like a turtle.
733
00:29:02,828 --> 00:29:04,177
How long was it in for?
734
00:29:04,220 --> 00:29:06,875
About 30 minutes.
735
00:29:06,919 --> 00:29:08,790
- And who
seared the beef?
- I did, Chef.
736
00:29:19,061 --> 00:29:21,150
For me, this is like medium.
737
00:29:21,237 --> 00:29:22,978
I would like it
a little bit more in
true medium rare range,
738
00:29:23,022 --> 00:29:25,111
but seasoning is good,
739
00:29:25,154 --> 00:29:27,026
the mash are creamy,
and overall pretty good.
740
00:29:27,026 --> 00:29:29,202
Listen, it's lost its shape
along the way.
741
00:29:29,245 --> 00:29:32,945
The big issue is this pastry
at the top here is raw,
742
00:29:33,032 --> 00:29:34,903
and so when you peel
that back like that,
743
00:29:34,947 --> 00:29:36,644
that first layer of pastry needs
to be rolled out thinner.
744
00:29:36,731 --> 00:29:38,254
So it's just a shame the hero
745
00:29:38,254 --> 00:29:40,039
is nowhere near
as it could've been.
746
00:29:40,082 --> 00:29:41,040
Yes, Chef.
747
00:29:41,083 --> 00:29:42,258
Joe, visuals on the tarte Tatin?
748
00:29:42,258 --> 00:29:44,260
Overall underdone.
749
00:29:44,260 --> 00:29:46,915
Caramel too liquidy,
pears undercooked,
750
00:29:46,959 --> 00:29:50,353
- and I think the pastry
looks raw as well.
- What a shame.
751
00:29:50,397 --> 00:29:52,791
- Who put the pastry
on top of the pears?
- I did, Chef.
752
00:29:56,707 --> 00:29:59,362
Fred, Dara,
my pastry's undercooked here.
753
00:29:59,406 --> 00:30:01,277
Yeah, for me it looks like
the pears have so much water,
754
00:30:01,277 --> 00:30:04,150
inherent liquid,
and you didn't cook them out
755
00:30:04,193 --> 00:30:06,848
and it completely compromised
the dough.
756
00:30:06,892 --> 00:30:07,893
Thank you.
757
00:30:10,330 --> 00:30:13,812
All right, the next team
that we would like to bring up,
758
00:30:13,855 --> 00:30:16,075
Brandi and Christian.
759
00:30:16,118 --> 00:30:18,120
I know that these dishes
are not perfect,
760
00:30:18,164 --> 00:30:21,167
but I'm so proud
that we got every component
on the plate.
761
00:30:21,167 --> 00:30:24,735
Hopefully the judges love
the flavor of everything.
762
00:30:24,735 --> 00:30:26,868
- Who plated the risotto?
- I did, Chef.
763
00:30:26,868 --> 00:30:29,131
It looks rich.
It looks flavorsome.
764
00:30:29,218 --> 00:30:30,567
- Shall we?
- Yes.
765
00:30:39,968 --> 00:30:42,014
This tastes like
a risotto I would eat
at my mother's house.
766
00:30:42,057 --> 00:30:44,016
- Thank you so much, Joe.
- Thank you.
767
00:30:44,103 --> 00:30:45,887
Profoundly flavored,
cooked properly.
768
00:30:45,931 --> 00:30:47,933
- Textbook.
- Thank you.
769
00:30:47,976 --> 00:30:51,762
Now, the Wellington
doesn't look good,
770
00:30:51,762 --> 00:30:53,982
but as always, it's the cook
and the assembling of it.
771
00:30:54,026 --> 00:30:57,420
- Yes, Chef.
- Let's get in there.
Who rolled it?
772
00:30:57,464 --> 00:30:59,727
I initially rolled it.
Christian trimmed the ends
773
00:30:59,770 --> 00:31:01,511
and did the second layer
of pastry.
774
00:31:11,173 --> 00:31:14,655
Seasoning on point.
I like the flavor.
775
00:31:14,655 --> 00:31:18,137
But the pastry's
slightly too thick
and slightly undercooked.
776
00:31:18,137 --> 00:31:20,922
So, what a shame.
777
00:31:20,966 --> 00:31:22,793
Tarte Tatin, Joe?
778
00:31:22,837 --> 00:31:24,795
This one obviously
has some problems.
779
00:31:24,795 --> 00:31:27,668
It's undercooked.
The construction's
a little bit sloppy.
780
00:31:27,668 --> 00:31:29,713
- How long was it
in the oven for?
- About 30 minutes.
781
00:31:33,717 --> 00:31:38,244
It's the first tarte Tatin this
evening that's got the absolute
perfect pastry on the bun.
782
00:31:38,287 --> 00:31:40,072
Look at that.
Look how caramelized
that pastry is.
783
00:31:40,115 --> 00:31:42,204
But you didn't caramelize
the pears,
784
00:31:42,291 --> 00:31:44,337
and that's why
there's no color.
785
00:31:44,380 --> 00:31:46,948
You cannot shortcut
a tarte Tatin, but good job.
786
00:31:46,992 --> 00:31:48,036
- Thank you.
- Thank you.
787
00:31:50,343 --> 00:31:52,954
Okay, Bowen and Shanika.
788
00:31:52,998 --> 00:31:55,000
I know we had
a few bumps in the road,
789
00:31:55,087 --> 00:31:59,830
but in the end
our food looks good.
790
00:31:59,874 --> 00:32:01,832
- Let's just hope
the taste is there.
- What can I say?
791
00:32:01,876 --> 00:32:03,008
Visually, we go from
my mother's house before
792
00:32:03,095 --> 00:32:05,271
to one of my restaurants.
793
00:32:05,314 --> 00:32:06,837
This is what risotto's
supposed to look like.
794
00:32:06,881 --> 00:32:08,578
- Thank you.
- Let's get in there.
795
00:32:15,846 --> 00:32:19,850
- Wow.
- Come on, share.
796
00:32:19,894 --> 00:32:20,982
They didn't teach you
that in school? Come on.
797
00:32:21,026 --> 00:32:22,810
- Wait.
- Come on.
798
00:32:22,853 --> 00:32:25,334
I wanna eat a little more.
It's really good.
799
00:32:25,378 --> 00:32:26,770
- You're in for a treat.
- Thank you, buddy.
800
00:32:31,558 --> 00:32:33,734
Bowen, Shanika, textbook.
It's seasoned beautifully.
801
00:32:33,734 --> 00:32:39,000
I feel the need to declare this
the best risotto
of the evening so far.
802
00:32:39,044 --> 00:32:41,350
Well done.
Wellington, Aarón?
803
00:32:41,437 --> 00:32:44,223
Yeah, do I dare say
that this is the closest one
804
00:32:44,266 --> 00:32:46,007
to Chef Gordon
as far as appearance
805
00:32:46,051 --> 00:32:49,141
of the Wellington itself?
806
00:32:49,228 --> 00:32:50,969
- How long
was it cooked for?
- 30 minutes.
807
00:33:04,286 --> 00:33:07,115
I'm just gonna pay you
the ultimate compliment.
808
00:33:07,159 --> 00:33:11,119
This is the closest
Wellington to eating it
in Gordon's restaurant.
809
00:33:11,163 --> 00:33:14,427
- Thank you, Joe.
- It's the most complete,
the most proportioned,
810
00:33:14,470 --> 00:33:17,473
well cooked, well-seasoned.
Wow. Good job.
811
00:33:17,473 --> 00:33:19,823
Bowen, Shanika,
meat's cooked beautifully.
812
00:33:19,867 --> 00:33:22,261
I think what I enjoy about this
is the seasoning.
813
00:33:22,304 --> 00:33:24,480
- Good job.
- Thank you, Chef.
814
00:33:24,524 --> 00:33:26,352
- Tarte Tatin, Aarón?
- Look at this.
815
00:33:26,395 --> 00:33:29,485
You guys weaved those
beautiful pears,
816
00:33:29,529 --> 00:33:31,922
and it looks like this
kaleidoscope of carameled fruit
817
00:33:31,966 --> 00:33:33,881
that is just so inviting.
818
00:33:33,968 --> 00:33:35,013
Yep.
819
00:33:48,548 --> 00:33:50,941
It's really good.
820
00:33:50,985 --> 00:33:53,509
And that crunchy chewy part
is all there.
821
00:33:53,553 --> 00:33:56,599
The only thing that
kinda doesn't put it first
in its class tonight
822
00:33:56,643 --> 00:34:00,255
is that the caramel doesn't
have that nutty bitterness,
that thickness.
823
00:34:00,299 --> 00:34:02,431
It's just a little bit
underwhelming.
824
00:34:02,475 --> 00:34:05,086
Bowen, Shanika, delicious.
Really good.
825
00:34:05,130 --> 00:34:07,871
The benchmark has been
Michael and Derrick's.
826
00:34:07,915 --> 00:34:10,004
But this is definitely
a close second or third.
827
00:34:10,091 --> 00:34:13,094
- Good job. Thank you.
- Thank you, Chef.
828
00:34:16,184 --> 00:34:18,969
Okay, the final dishes
we would like to taste
829
00:34:18,969 --> 00:34:19,927
is Emily and Gabriel.
830
00:34:20,014 --> 00:34:22,147
This was a difficult challenge,
831
00:34:22,190 --> 00:34:24,410
and I think Gabe and I
made some mistakes.
832
00:34:24,453 --> 00:34:27,543
I'm nervous because last week
I was on the bottom.
833
00:34:27,587 --> 00:34:30,590
And at this point
the level of competition
is so much higher,
834
00:34:30,633 --> 00:34:32,548
and if you mess up, you're
probably the one going home.
835
00:34:32,592 --> 00:34:37,423
So, risotto, it doesn't
quite have the elegance
836
00:34:37,466 --> 00:34:38,902
that I'm looking for
in a plate of risotto.
837
00:34:41,557 --> 00:34:43,168
- Shall we?
- Yeah.
838
00:34:52,960 --> 00:34:55,658
- So, Gabriel toasted the rice?
- Yes, Chef.
839
00:34:55,658 --> 00:34:57,312
- You salted the onions
and the shallots?
- Yes.
840
00:34:57,356 --> 00:35:00,446
Strange, because
you're missing the salt.
841
00:35:00,489 --> 00:35:02,926
You're missing the right amount
of wine for acidity.
842
00:35:02,970 --> 00:35:05,233
It's missing all those flavors.
843
00:35:05,277 --> 00:35:07,409
Emily, Gabe,
the risotto just feels ignored.
844
00:35:07,496 --> 00:35:11,239
There's no real depth of flavor.
It's a shame.
845
00:35:11,283 --> 00:35:14,460
And, visually,
Wellington, Aarón?
846
00:35:14,460 --> 00:35:16,201
Yeah, I think the decorative
work is appealing.
847
00:35:16,288 --> 00:35:18,464
But it's so wide.
848
00:35:18,464 --> 00:35:20,683
- How long was it in there for?
- About 30 minutes, Chef.
849
00:35:20,683 --> 00:35:22,381
- Who wrapped
the Wellington?
- I did the bulk of it.
850
00:35:22,381 --> 00:35:23,730
- You did?
- Yes.
851
00:35:28,474 --> 00:35:31,041
So this is more like a medium.
Is that what you wanted?
It's not medium rare.
852
00:35:31,041 --> 00:35:32,608
I personally
would maybe call that
853
00:35:32,652 --> 00:35:34,175
a little more on the rare side.
854
00:35:34,219 --> 00:35:36,003
I'm saying it's medium.
855
00:35:36,046 --> 00:35:37,700
Okay, medium rare.
Let's meet in the middle.
856
00:35:37,744 --> 00:35:39,963
No. Medium.
857
00:35:53,847 --> 00:35:57,329
So this is more like a medium.
Is that what you wanted?
It's not medium rare.
858
00:35:57,416 --> 00:35:59,418
I personally
would maybe call that
859
00:35:59,418 --> 00:36:00,984
a little more on the rare side.
860
00:36:01,028 --> 00:36:02,464
I'm saying it's medium.
861
00:36:02,551 --> 00:36:05,206
Okay, medium rare.
Let's meet in the middle.
862
00:36:05,250 --> 00:36:06,816
No. Medium.
863
00:36:17,871 --> 00:36:21,483
The Wellington itself,
little under-seasoned
on the inside.
864
00:36:21,527 --> 00:36:23,572
But the crust,
who actually constructed it?
865
00:36:23,659 --> 00:36:25,661
- That'd be me.
- It wasn't pressed down evenly.
866
00:36:25,705 --> 00:36:28,534
I have a huge amount
of duxelles on mine,
867
00:36:28,577 --> 00:36:30,275
and that's why mine
is cooked unevenly.
868
00:36:30,362 --> 00:36:33,278
- It's a shame.
- Joe, tarte Tatin?
869
00:36:33,365 --> 00:36:35,584
The most important part
of this dessert
870
00:36:35,671 --> 00:36:39,066
is the balance between
the pastry and the pear size.
871
00:36:39,109 --> 00:36:41,111
- This looks out
of balance to me.
- The pears,
872
00:36:41,111 --> 00:36:44,463
they're undercooked
because they're upside down
to begin with.
873
00:36:48,684 --> 00:36:50,773
And here's
the frustrating bit for me.
874
00:36:50,817 --> 00:36:53,167
The caramel is delicious.
It's just the pears are hard.
875
00:36:53,254 --> 00:36:57,563
You can see I've got
bright white pears here
with no caramel whatsoever.
876
00:36:57,563 --> 00:37:01,697
Because the pears are underdone
and so toothsome,
877
00:37:01,741 --> 00:37:04,004
- I can't enjoy the pastry.
- Thank you both.
878
00:37:04,004 --> 00:37:07,573
- Thank you.
- That was a lot
rougher criticism
879
00:37:07,616 --> 00:37:10,140
than I was expecting to get,
and this absolutely sucks.
880
00:37:10,184 --> 00:37:13,143
I don't wanna be in the bottom,
especially for the fact
881
00:37:13,187 --> 00:37:16,059
that Chef Ramsay
invested in my career.
882
00:37:16,103 --> 00:37:18,758
Right, all of you,
please give Joe,
883
00:37:18,801 --> 00:37:21,282
Aarón, and myself
a very serious moment please.
884
00:37:21,326 --> 00:37:23,850
Excuse us.
885
00:37:23,937 --> 00:37:26,374
Some great dishes out there.
- Absolutely.
886
00:37:26,374 --> 00:37:28,202
Well, it's
an important decision,
887
00:37:28,289 --> 00:37:30,335
because tonight two people
will gain immunity pins
888
00:37:30,422 --> 00:37:32,598
for the first time this season.
889
00:37:32,641 --> 00:37:34,687
The pairing between Derrick
and Michael was exceptional.
890
00:37:34,730 --> 00:37:37,385
The tarte Tatin
was absolutely flawless.
891
00:37:37,429 --> 00:37:39,213
- Shanika and Bowen's?
- Very good.
892
00:37:39,300 --> 00:37:40,693
- Yes.
- Very good, indeed.
893
00:37:40,736 --> 00:37:42,521
Fred and Dara
had a hard time.
894
00:37:42,564 --> 00:37:45,350
I'm not sure if that dynamic
really works.
895
00:37:45,393 --> 00:37:47,613
I thought Emily's and Gabriel's
was not very good at all.
896
00:37:47,656 --> 00:37:50,224
- Oh, my God.
- I expected better.
Bit of a shock there.
897
00:37:50,311 --> 00:37:53,140
Yeah, the risotto
needed nurture.
898
00:37:53,183 --> 00:37:56,186
And Amanda and Willie,
they missed the mark
on that Wellington.
899
00:37:56,230 --> 00:37:58,885
And their lack
of communication showed up
on the presentation.
900
00:37:58,885 --> 00:38:00,278
I agree.
901
00:38:00,321 --> 00:38:02,192
All right, guys,
who's on the bottom?
902
00:38:02,236 --> 00:38:03,933
tarte Tatin.
903
00:38:04,020 --> 00:38:05,239
- Mm-hmm.
- Yeah.
904
00:38:05,283 --> 00:38:08,373
All right.
905
00:38:08,416 --> 00:38:12,246
There were two teams
that we felt cooked
the top dishes of the night.
906
00:38:12,333 --> 00:38:16,903
The two teams
in that top tier are--
907
00:38:16,903 --> 00:38:18,644
Derrick and Michael,
908
00:38:18,687 --> 00:38:20,950
please make your way down
to the front.
909
00:38:21,037 --> 00:38:23,953
And congrats,
910
00:38:24,040 --> 00:38:26,478
Shanika and Bowen.
911
00:38:26,521 --> 00:38:29,481
- Good job, guys.
- Congratulations.
912
00:38:29,568 --> 00:38:34,224
All four of you
are safe from elimination.
913
00:38:34,224 --> 00:38:38,664
But only one team cooked
the best three-course meal
of the night,
914
00:38:38,707 --> 00:38:41,580
and they'll receive
two immunity pins.
915
00:38:41,623 --> 00:38:43,408
That team is...
916
00:38:45,671 --> 00:38:50,240
- Shanika and Bowen.
- Good job, guys!
917
00:38:50,240 --> 00:38:53,418
Even though
we had a few arguments, we won.
918
00:38:53,461 --> 00:38:56,246
I'm happy that we have this pin.
919
00:38:56,246 --> 00:38:59,206
Bowen and I, our spots
for top ten are secured.
920
00:38:59,293 --> 00:39:01,295
And the most important thing,
921
00:39:01,382 --> 00:39:03,384
whatever's about to go down
in this kitchen next week,
922
00:39:03,384 --> 00:39:05,473
we are safe.
923
00:39:05,517 --> 00:39:06,561
All four of you,
make your way up
924
00:39:06,605 --> 00:39:08,563
to the safety
of the balcony.
925
00:39:08,607 --> 00:39:11,131
- Well done. Congrats.
- Thank you, Chef.
926
00:39:11,131 --> 00:39:14,830
- Good job, guys.
- The competitor inside me
is bummed,
927
00:39:14,874 --> 00:39:17,572
but I'm super excited
that I made it to the top 11.
928
00:39:17,616 --> 00:39:19,531
That's where I wanna be.
929
00:39:19,574 --> 00:39:24,274
Two teams hit the bottom
of the grid.
930
00:39:24,318 --> 00:39:27,495
Please step forward,
Dara and Fred.
931
00:39:27,539 --> 00:39:30,846
As much as Dara and I
tried our best to prepare
for this challenge,
932
00:39:30,890 --> 00:39:32,848
throughout the whole cook
it was just so much stress
933
00:39:32,848 --> 00:39:36,243
and so much anxiety,
and now I'm freaking out.
934
00:39:36,286 --> 00:39:39,246
Potentially, one of us
will be going home.
935
00:39:39,289 --> 00:39:43,772
And Emily and Gabriel.
936
00:39:43,859 --> 00:39:46,514
Bottom four is definitely
very anxiety-ridden.
937
00:39:46,558 --> 00:39:49,778
We can only hope for the best,
but nobody wants to go home.
938
00:39:49,822 --> 00:39:53,869
Emily, Gabriel, your team
tonight was missing voice.
939
00:39:53,869 --> 00:39:57,220
But, Fred and Dara,
I look the skill
940
00:39:57,264 --> 00:39:58,874
that both of you bring
to this competition,
941
00:39:58,874 --> 00:40:01,964
and tonight's dishes
were somewhat lackluster.
942
00:40:02,008 --> 00:40:05,228
Dara and Fred,
943
00:40:05,228 --> 00:40:08,449
yours wasn't quite as bad
944
00:40:08,493 --> 00:40:10,451
as Emily's and Gabriel's.
945
00:40:10,495 --> 00:40:11,887
Head back to your bench, please.
946
00:40:11,931 --> 00:40:14,890
Thank you, Chef.
Thank you.
947
00:40:14,934 --> 00:40:18,372
- God.
- Emily, Gabriel,
948
00:40:18,459 --> 00:40:19,460
we do feel
there's one individual
949
00:40:19,460 --> 00:40:21,854
that could've done better,
950
00:40:21,897 --> 00:40:24,900
and tonight we saw
very little confidence
951
00:40:24,944 --> 00:40:26,815
from this one individual.
952
00:40:26,902 --> 00:40:30,210
The person leaving
Back to Win" is...
953
00:40:32,691 --> 00:40:33,692
Gabriel.
954
00:40:36,825 --> 00:40:38,914
Emily,
say goodbye to Gabe please
955
00:40:38,914 --> 00:40:40,307
and head back
to your station, darling.
956
00:40:42,918 --> 00:40:46,922
Gabriel, I'm missing the spark
that I once saw.
957
00:40:46,966 --> 00:40:50,317
But you've got
such an amazing potential,
958
00:40:50,360 --> 00:40:53,538
and continue climbing
that ladder.
Come and say goodbye, bud.
959
00:40:53,581 --> 00:40:55,278
Honestly, it never feels great
to be going home.
960
00:40:55,322 --> 00:40:57,367
- It's goodbye,
but it's not the end.
- Not at all, Chef.
961
00:40:57,411 --> 00:41:01,241
- Take care.
- By no means does this define
my ability as a chef.
962
00:41:01,284 --> 00:41:03,678
There were definitely moments
where I should've been
a little more vocal
963
00:41:03,722 --> 00:41:05,593
about what I thought
about certain things,
964
00:41:05,593 --> 00:41:07,813
and unfortunately
that showed in the food.
965
00:41:07,856 --> 00:41:09,597
This might not have been
my most defining moment,
966
00:41:09,641 --> 00:41:12,208
but keep a look out,
'cause I got more coming.
967
00:41:13,514 --> 00:41:16,038
Such a good kid, too.
968
00:41:16,082 --> 00:41:18,345
- Next time on
- Back to Win"...
969
00:41:18,388 --> 00:41:20,347
- You hear that?
- What is that?
970
00:41:20,390 --> 00:41:21,957
- What? Oh, my God!
971
00:41:21,957 --> 00:41:24,830
- the top 11 kicks off...
- Come on, man.
972
00:41:24,830 --> 00:41:26,571
...and we're bringing
takeout for everyone.
973
00:41:26,614 --> 00:41:28,964
- You know I'm always hungry.
- But there's a catch.
974
00:41:29,008 --> 00:41:31,358
You have to cook a gourmet
version of that takeout dish.
975
00:41:31,445 --> 00:41:32,751
Whoo-whee.
976
00:41:32,751 --> 00:41:34,579
But for a spot
in the top ten...
977
00:41:34,622 --> 00:41:35,318
This is gonna come down
to the wire.
978
00:41:35,362 --> 00:41:36,668
- Why?
- Your ass better cook.
979
00:41:36,711 --> 00:41:38,626
- Come on.
- Nobody's safe.
980
00:41:38,670 --> 00:41:40,628
they'll have to think
outside the to-go box...
981
00:41:40,628 --> 00:41:42,848
- It's definitely elevated.
- It's award-winning stuff.
982
00:41:42,848 --> 00:41:45,503
...or be taken out
of the competition for good.
983
00:41:45,546 --> 00:41:47,766
Instead of elevating it,
you sunk it.
984
00:41:47,809 --> 00:41:49,507
- I don't want
to see you go home.
- Me neither.
78583
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