All language subtitles for MasterChef.US.S14E13

Previously on
Generations"...

It's the infamous
tag-team challenge.

Rebecka, since you
were the winning captain
from the last challenge,

- You get to pick pairs.
- Nice.

- Switch!
- Let's go!

- You're killing me, man!
- Looks good, looks good.

- Put it down!
- This is not quite the dream
team I had hoped for.

- ...The mushroom scallops.
- I didn't hear the first part.

You're the only team
that hasn't got
their proteins on.

Who cooked the hockey puck?

- I did, chef.
- That's well done.

The home cook leaving
the competition tonight is jeet.

For the first time tonight,
we have four cohesive dishes.

Congratulations, blue team.

- Tonight...
- Something's brewing.

You will need to make
a restaurant-quality dish
featuring coffee.

I'm gonna show you
how to make an amazing dish
using coffee five ways.

I love these demos.
You know that, right?

And with the top ten
within reach...

- Oh, wow.
- Kimberly and michael,
you have an advantage.

Think about hitting
some direct targets.

yeah, they are
not happy right now.

A 45-minute dessert
is a nightmare.

This is one of the most
difficult ingredients.

You can do this,
you can do this,
you can do this.

Oh, dear god.
This is gonna send me
home today.

- Oh, no.
- Well, you put her
in that position.

Lord. Oh, my god.

I think something
went wrong along the way.

It's like cappuccino and sand.

It's safe to say
that michael and kimberly

Wounded more than
one target tonight.

- Mmm, something's brewing.
- Yep.

Something is brewing.

Oh, my goodness!

- Another day!
- Oh, my goodness!

Last challenge, I learned that
as much as you can be confident,

You always
have to be putting your
best foot forward

And never feel comfortable,

'cause that's
when you get blindsided.

Daily specials!

Nice.
Smells good in here.

Welcome back!
Something's brewing.

- Oh!
- Whoa.

Horacio, are you
a double espresso man?

I am a brazilian coffee.
Dark, sweet, hot!

- That's me.
- Becca, how do you like yours
in the morning?

For religious reasons,
I don't drink coffee.

- Oh, wow. Okay.
- Wow.

Now, there are 11 of you left.

Survive this challenge,
and you are in the top ten

Generations,"

Alongside kimberly and michael.

- Whoo!
- Yeah!

Now, whoever wins
tonight's challenge

Will not only win
another huge advantage,

They'll also earn
the final immunity pin
of the competition.

- Ooh.
- No way.

- Let's get that.
- That's right.

All of you, it's time to wake up
and smell the coffee.

Now, that coffee's not
just there to lift your spirits,

Because tonight
you will need to make

A restaurant-quality dish
featuring coffee.

- Okay.
- This is one of the most
difficult ingredients.

But to help you out,
I'm gonna give you
a brief demonstration

- And show you how it's done.
- Ooh, that's so cool.

- Right.
- All right. Thank you, chef.

- Okay.
- Whoo!

I'm beyond fortunate.
A lot of people are happy
to see gordon out in public.

I'm seeing him
actually cook a dish.

- I love these demos.
You know that, right?
- Yes.

- It's mind-blowing.
- Now, I'm gonna show you
how to make an amazing dish

- Using coffee five ways.
- Wow.

- First off,
a dry coffee rub.
- Smart.

Now, let it absorb
into that filet mignon.

It actually helps it
tenderize as well.

Now, pan. Nice and hot.

In. Just a little
touch of garlic.

A little bit of rosemary
and a little bit of thyme.

In the next pan,
we're gonna start the sauce.

Lightly chop your shallots.

- Okay?
- Wow.

Just roughly chopped.
And this is gonna start

That beautiful
café au lait sauce.

Garlic in,
sweat off those shallots,

And coffee butter.

Put that onto the shallots,
and I'm gonna add bourbon.

- In. Flambé.
- Ooh.

And burn off the alcohol.
Really important.

- Yes, chef.
- Okay, we've got sweetness
from the shallots

And the bitterness
from that beautiful espresso.

Couple of tablespoons of stock.

- And we start
that sauce rolling.
- Yep.

Now, take a look at that filet.

That really nice crust.
The crust protects the filet.

And the acidity
within that coffee

Really does amplify
that flavor.

Now, put that into the oven
for about four to five minutes.

From there, sauce.

A couple of tablespoons
of cream.

You can now smell that lovely,
nice bitter coffee.

Now, get your mushroom,
and just criss-cross them
nice and gently.

That way when they roast,
they get beautifully cooked
inside as well.

Salt, a little touch.
Pepper.

I've got this nice
espresso dust with porcini.

And that coffee
will extract that water

From the mushrooms
and make them a lot crispier.

Sauce through to the sieve,

And just let that sit there.

Right, mushrooms.

Flat side down,
and literally let them roast.

Now, here we've got
some belgian endive.

These are incredibly bitter,

So we're gonna dust them lightly
with powdered sugar.

That starts
to extract the bitterness.

From there, coffee liqueur.
Drizzle that over.

And of course,
balsamic vinegar.

And that starts
to beautifully marinate.

So we've got the sweet,
the sour, and the bitterness

Coming from that
lovely coffee liqueur.

Okay.

Now, mushrooms,
just turn them once.

I'm gonna take a little
touch of my coffee butter,

And now start basting
those mushrooms.

Watching gordon
is watching a genius at work.

And I'm trying to be a sponge
and absorb everything
that gordon's doing.

But I've never cooked
with coffee before.

This is gonna be so hard,

And I'm feeling
a little nervous.

Now, our filet.
Allow that to sit,

So then we can start
sautéing the endive.

Beautifully done.

Right, coffee number five,

The sweet potato purée.

Inside here,
we've got some beautifully
boiled sweet potatoes.

Into your blender,
and then from there,

Take your coffee butter,
and then whip up those potatoes.

Right, now for the plating.
Get your endive onto the plate.

Take a really nice
spoon of that purée,

- And just sit that at the top.
- Simple. Elegant.

- Mushrooms sit on there.
- Wow.

Take your filet,
take your coffee sauce.

And this is
a café au lait sauce,

So just lightly
with the coffee.

And then my greens,
just to bring that little
touch of freshness.

Finally, a beautiful dust
of that coffee powder.

- Ooh.
- And that's how
a true masterchef

Masters coffee across a dish.

- Thank you.
- Wow.

Okay, guys,
you will only have 45 minutes
to make your coffee dish.

Now, gordon used it
in five different ways.

Tonight, we want
to see you use coffee

In at least two different ways.

- Okay.
- You could go sweet, right?
You could go savory.

- Okay.
- But with only
45 minutes, guys,

- Perhaps a sweet dish
might be a bit of a grind.
- Ooh.

- Mm.
- Now, kimberly and michael,

Since you won the tag-team
challenge last time round,

Tonight you get to pick
not one, not two,

But three home cooks that will
cook a dessert with coffee.

oh, man.

- No way.
- Wow.

Take a moment
and really think

About hitting
some direct targets.

- Oh, wow.
- I am not a dessert person.

I am definitely
a more savory cook.

So if I get sweets,
I know I'm gonna be in trouble.

- Oh, man.
- Oh, gosh.

- Oh, dear god.
- Let's do it.

Okay, okay. I like that.

Okay, right,
kimberly and michael.

The first person
cooking dessert is...

So it's a given that this
is definitely a disadvantage.

It's gonna be
extremely difficult

To make this in 45 minutes.

I think this person's
a very strong cook,

But they're probably
gonna struggle here.

- That person is adam.
- Adam. Man!

- Right, the second person?
- This cook is definitely
well-versed in baking

And can handle challenges
really well. Rebecka.

Oh, dear god. Yeah, okay.

Right, michael,
the third person?

Gotta give the disadvantage
to the strong cooks, you know?

That's the name
of the game. Becca.

Becca. Wow. Ouch.

Rebecka, adam, and becca,
you have to make a dessert.

The remaining six of you
can make whatever you want

As long as it's infused
with coffee two ways.

- Right, is everybody ready?
- Yes, chef.

Your 45 minutes start now!

- Off we go.
- Go, go, go, go, go!

- Oh, boy.
- Come on, guys.
Come on, come on, come on.

All right, let's do this. Okay,
uh, where's the espresso powder?

- Feta cheese, feta cheese.
- Okay, there's raspberries.

Coffee. Medium roast.

I'm excited
for this challenge

Because coffee is a staple
in my mexican heritage,

But I haven't been
in the top yet,

- So I need a top dish.
- Go, go, go. Go, go.

We are one step away
from top ten,

So I have to nail
this challenge.

I need to get that top ten.

- Come on!
- Go, go, go, go, go.

- How you doing, becca?
- Good.

- You got a good idea?
- Yep, I'm doing no-bake
cheesecake.

Let's focus. Let's focus.

So, I'm including coffee
in a coffee-rubbed lamb,

And then I'm doing
a coffee salt finish
on my potatoes.

I love coffee.
I drink it every morning.

But it's never something
I've actually ever worked with
in the kitchen.

So I just went off instinct,
what I thought would work,

- And we're gonna see
if it actually does or not.
- Porcini mushrooms.

So I'm doing
a coffee panna cotta

With a spiced
coffee-poached pear.

A crucial part of
this challenge is gonna be

Making sure
my panna cotta's set.

I have to be precise,

So there's a lot going on,
for sure.

10 minutes gone,
35 minutes to go!

- Come on, guys.
- All right.

Okay, so my question
for you two chefs.
Why cook with coffee?

Coffee has
the most amazing flavor,

And so the acidity is equivalent
to the tannins in wine.

But more importantly for me,
it tenderizes your protein.

But if that pan is too hot,
they burn it,
so it becomes bitter.

- Absolutely.
- And then think about
that coffee liqueur.

It's so powerful,
so they have to be very smart
how they integrate that.

Yeah, they could completely
overpower a dish.

What can I do? What can I do?
What can I do?

What can I do? What can I do?

I won the first
baking challenge,

And I have my idea,
I have my direction.

I don't know
if I know coffee well enough

To be able to make a really good
sweet dish with coffee.

It makes me nervous
that having an ingredient

That I can't even taste
will take me out.

I just know I need
to keep my head down.

You can do this,
you can do this,
you can do this.

And just pray and hope
that it's done in 45 minutes.

Breathe, settle.
Breathe, settle. Breathe.

Settle, breathe.

- There you go.
- A little cup of that.

Gotta get this in.

So in this coffee challenge,

They need to use coffee
in two ways.

And kimberly and michael
nominated becca, rebecka,

And adam to go down
the dessert route.

- Yeah, they are
not happy right now.
- No.

A 45-minute dessert
in any kitchen is a nightmare.

And if there are mistakes,
there is no time to pivot.

Right, 30 minutes remaining!

You don't even know
how much coffee's in here.

Horacio, how are you
using the coffee?

Okay.

I am making
a coffee crinkle cake

With a chocolate coffee sauce.

I got a curveball today,
picking me to do dessert.

I got a target on my back.
Little miss kimberly
is coming for me,

So I'm gonna show her
that she picked the wrong
person today.

- How you feeling, warren?
- I'm good. She's in the oven.

- Looks good.
- Okay, good. Good-bye, cream.

- Becca, oh, my goodness me.
- Hi, chef.

- No one saw that
one coming, did they?
- Nope, nope.

You can't even drink coffee,
and I respect that immensely.

- Thank you.
- So who's gonna taste this?

I'm confident in the balances
and the measurements I have,

- And I'll go by smells.
- Tell me about the dish.
What are you doing?

So I am making a no-bake
coffee cheesecake,

- The coffee liqueur
caramel syrup...
- Right.

And then chocolate-covered
espresso beans.

Love that. So don't waste
too much time doing this.

- Heard. Good call, yes.
- The chocolate
is not the essence,

- It's the coffee, okay?
- It's the coffee, yes.

- And just under 30 minutes
to go. Good luck, yes?
- Thank you.

Yes.

- Oh, boy. Man.
- Cinnamon.

- Warren?
- Yes, sir?

Where are you using coffee,
young man?

I'm using coffee
on the veal chop,

And then I've got coffee
on these beautiful red cabbage.

- Oh, I love that.
- I've got coffee in the sauce.

- And what is that?
Is that your sauce?
- This is my sauce.

It's over-reduced.
You're gonna burn it
in a millisecond.

And it's gonna become bitter.
So a little bit of beef stock.

- Give it some love.
- I'm gonna grab
some stock right now.

Thank you, gentlemen.
Oh, stock.

Are you gonna be good?

Don't be nervous.

All right,
that's gonna go there.

- Oh, boy.
- Murt.

- How you doing, gordon?
- Tell me about the dish.
What are you doing?

I am making a deconstructed
stuffed pepper

With a hanger steak
that's marinated

With a corn avocado crema
and cilantro and rice.

Love that. You want to turn
the gas on as well, man?

Oh, man, I just ripped
the hell out of my pants.

Was that that noise?
You just ripped your pants?

- I just ripped my--
- honestly?

- Turn round. Yeah.
- Is it bad?

- It's terrible.
- Oh, my gosh.

He's got a little extra air
conditioning going on in there.

You'll be fine.
You've had worse.

Right, focus. Coffee.
Where are we going with coffee?

- Coffee is going in the
marinade, going in the corn.
- Yes, good. Good luck.

Sounds good. Thank you.
I am tearing up
the kitchen today.

- All right.
- All right, that needs sugar.

- Daniela.
- Hello, chef.

- Coffee, how many ways?
- Coffee.

So I'm gonna encrust
this chicken breast

- With some coffee and
a little bit of cinnamon.
- Nice.

- The mole sauce
with mexican chocolate.
- Right. Love that.

Café de la olla,
which is just boiling with
brown sugar and cinnamon.

How do you make
a mole in 45 minutes?

It took me eight hours
in oaxaca.

Well, there are, like,
200 varieties of mole,

So I'm going a little north
where it's quicker.

So it's, like,
a minute mole.

Um, are you glad those two
up in the balcony

Didn't target you
with the dessert?

Oh, god, that would
have been devastating.

Now this is no easy feat.
Please get that chicken on,

Get that skin rendered down
so that chicken's
cooked nicely, okay?

- Yes, sir.
- Let's go.

You're a special butter.
Not bad.

Murt, the idea
was to marinate the hangar
steak, not yourself.

I know, I know, I know.
They don't call me
"messy murt" for nothing.

So, becca was targeted
by kimberly and michael.

She's doing a no-bake coffee
and chocolate cheesecake.

She's gonna whisk
that cream cheese and then
hopefully get it set.

- Yeah, that's the key.
- Daniela's playing to
her strong mexican roots,

And she's doing a fast-tracked
chocolate mole coffee sauce.

- Mmm.
- She's roasting a beautiful
thigh of chicken,

- Skin side down.
- We got this, baby.

But the chicken thigh
has to be cooked properly.

The skin needs to be crispy
and that chicken needs
to be cooked through.

- Exactly.
- 25 minutes remaining.

All right, so that's that.

Oh, I forgot to put
paper in there, damn it.

This is gonna
send me home today.

Rebecka's
got the first phyllo out.

- You got this, rebecka.
- Oh, crikey. That's a disaster.

Look at rebecka.

This is a nightmare.

- Nightmare, nightmare.
- What happened?

I didn't put paper in
the bottom, and it came out.

They weren't tight enough
to hold in everything,
so all the filling came out.

- Oh, dear god.
- 25 minutes to go.

She's throwing out
that pastry dough.

- How's she gonna do it?
- I have to start over.

I've got enough batter.
I can make one.

So it has to be the perfect one.

Oh, my lord.
Guys, we're halfway!

22 minutes remaining.
Halfway, guys!

Kimberly, you're sending me
home today, girl.

- No, I'm not.
- Yeah, you are.
Oh, dear god.

- Thoughts on rebecka?
- Rebecka looks
a little flustered.

If she can't get it turned out,
I'm not sure if she will or not.

I'm not used to seeing that
from her in the kitchen.

- Well, you put her
in that position.
- That's right.

She's the queen of the kitchen.

I was expecting smiles,
not frowns.

Wow. I've never seen her
look so dejected.

Let's make it
happen here, babies.

You're gonna have to be perfect.

All right, please set up
or I'm going home.

- Oh, no.
- I'm a chicken with
my head cut right now.

We're coming down to our
final 15 minutes to go, guys.

- Vaminos.
- Whoa.

Come on, 15 minutes.

Cook, cook, cook, please.

Cook, cook, cook.

Looking good.

Should thicken up
as it sits here.

- Hello, rebecka. How are you?
- Hey. Well, no, I'm probably
going home today.

- No, don't say that.
Come on. No, no, no, no.
- Well--

- We don't like that.
- What's going on?

My original crinkle cakes,
got 'em in, they were beautiful.

- I forgot to line the pan
with parchment paper...

- ...And everything leaked out.
- Will it cook in time?

I'm praying. If it doesn't,
you guys are gonna send me home.

So you're, like,
in not a good place right now.

No, I'm not in
a good place right now.

That would be a direct kill

- For michael and kimberly.
- It would.

- Good luck.
- Think positive. You got this.

- Thank you. Thank you, chefs.
- You got this. Come on.

Do my best. Do my best.

Aah, that's bad luck.

Horacio, tell me
what you're doing.

And, uh-- uh,
coffee sweet reduction
for the vegetables.

Why have we got a sweet sauce
with the vegetables?

Because those vegetables
are a little bitter,

I want make
a little bit of contrast
to give it the taste.

And that sweat inside
the mashed potatoes is adding
the saltiness now, right?

- Did I drip?
- Honestly.

- I swear to god.
- Thank you, chef.

Keep it out
of the potatoes please.

- Okay, thank you.
- Yeah?

No, no, no, no, no.

- Kamay, how are you
feeling today, counselor?
- Yep?

I'm feeling perky.
I generally don't
drink coffee much.

I don't many lawyers
who don't drink coffee.

- That's exactly right.
- Okay, so what is that?

- That is a lamb chop?
- This is a lamb chop.

We're going
moroccan flavors today.

Is there coffee in that rub?

There's definitely
coffee in the rub,

And we have a moroccan couscous

That's gonna go with it,
and some spiced carrots,

And a port cherry
coffee liqueur reduction sauce.

- You're putting coffee
in the carrots as well?
- Yes, I am, chef.

- Nice.
- You are also
a spice queen, kamay,

With your beautiful
haitian background.

We want to taste coffee.
We don't want to see coffee

- Masked with other
strong flavors.
- Definitely, chef.

Adding all those other spices in

Is very risky,
but could pay off.

- I hope so, chef. Yep.
- Good luck.

Take it, swallow, and digest.

- Yes!
- You can do this.

Leave it to a minute thirty,

Get it up there,
hopefully get it done.

- Adam? Tell me about it.
- Yes, sir?

- What are you doing?
- I'm doing a coffee panna cotta

- With a spiced poached pear.
- Ooh, wow.

How are you gonna set
the panna cotta tonight

- With minutes to go?
- I got it in pretty early.

- Did you increase the gelatin?
- I did, yeah.

- I had about
five grams in there.
- And is it coffee extract?

- What did you put in there?
- I steeped it with coffee?

- Right.
- Were you a little bit worried
when they sort of threw you?

You know, I love doing dessert.
I do feel comfortable with it.

But on the fly like this
with something technical
like panna cotta,

- Not easy, for sure.
- Yeah. Right.

Young man, make sure that
that panna cotta is set, please.

- Absolutely. Yes, sir.
- Good luck.

- Ooh, hot, hot, hot.
- I got it. I got it.

- Here we go.
- Guys, six minutes to go.

- Right, how are those tarts?
- There-- only one.

- Only one, and it's there.
- What happened?

- Right. Yeah, still wet.
- So, it's very wet.

Yeah, so...

- So I'd just crank up
the oven now.
- Got it.

And if it does start
to brown a little bit too much,

- You just dust that
with powdered sugar.
- Okay, got it.

- A little bit of
powdered coffee on there.
- Got it ready. Thank you.

- Say a little prayer, please.
- Thank you.

Guys, we are down to
four minutes to go. Come on.

- Good, good, good, good.
- Oh, that's beautiful.

So, kamay, she's doing a coffee
and herb-crusted lamb chop,

And then she's doing
moroccan carrots.

So a lot of spices.
I hope we can taste the coffee.

- Let's go.
- Rebecka, you're gonna pull it
out in the last minute.

I know you.
We're gonna be popping
a bottle of champagne.

- Okay. Okay.
- Okay? Okay, have faith.

Guys, rebecka,
so I popped into the oven.

In the center of that tart,
it's still liquid.

Rebecka could be
going home on this.

two and a half
minutes remaining.

- Start thinking about plating.
- All right.

- Come on, come on.
- You gonna be good?

- Let's go.
- Oh, my gosh.

I pull the panna cottas
out of the blast chiller,

And my heart just drops because
I know that they're not set.

Two minutes remaining.
Start plating, adam.

It's devastating to see that
my panna cottas aren't set.

But I have to put
something on the plate.

- Damn it.
- 90 seconds to go.

- Let's go!
Come on, push it!
- Come on, guys.

Please be done.

Oh, please.

Take your time, rebecka.

If this thing comes off and
it all floods onto the plate,

- It's good-bye, rebecka.
- Come on, baby.

- My lord. Oh, my god.
- This is--

- Nice and easy.
- 60 seconds to go!

Can she get it on a plate now
without destroying it?

All right, come out of there.
Come on. There we go.

- Got it off. It's on the plate.
- Okay, cool, cool, cool.

- Wow.
- 30 seconds to go!

- Let's go, murt.
- Hallie, let's go.

- Come on! Adam!
- Horacio!

- Here we go!
- Dust it nicely, rebecka.

Ten, nine, eight, seven,

Six, five, four, three,

- Two, one!
- And stop!

- Hands in the air!
- Oh, my gosh.

Oh, my god.

this was an extremely
difficult challenge.

I was really stressed.
I had to just focus

And make sure that
that cheesecake could get
in the chiller.

But it set, the crust is good,
everything came together.

- I'm really proud of myself.
- alrighty.

I'm not happy with my cake.

I'm really worried
that it's gonna just be
raw in the bottom.

- Did it come out
the way you wanted it to?
- No, not even close.

I'm feeling kind of defeated.

I think I had a good opportunity
to really show what I can do,

But I think something
went wrong along the way.

So my panna cotta's not set,

So, um,
there's not much recovering.

I hope this dish
doesn't send me home.

Now, tonight we'll be tasting
the top three dishes

And the bottom three.

One person will win
our final immunity pin.

And unfortunately
the person with the worst dish

Will be leaving
the competition shortly.

Right, shall we dive in,
take a much closer look?

All right, let's--

Hallie, what's the rub
on the lamb?

Ground coffee,
mediterranean oregano,

A little bit of turmeric,
and onion powder, salt, pepper.

- Mm. Thank you.
- Interesting.

Thank you.

- Kamay, what's this sauce?
- Yes.

This is a port
coffee liqueur cherry sauce.

- Very interesting combination.
- Thank you.

Warren, where have you seen
coffee with cabbage before?

- Never.
- No.

Seeing the judges
come around and knowing

That my dish is not complete,
it's a hard feeling,

Especially since everyone's
dishes around me looked amazing.

Murt, how many times
did you use coffee?

- I guess
four different ways?
- And the reference here

- Is a deconstructed
stuffed pepper?
- Correct, yep.

Interesting.

I mean,
waiting for the judges

To come and taste
this dessert

Is like waiting
for your grade back

On a test
that you know you failed.

I know that I'm capable of
putting out quality dishes,

And to see this one just
not really hit that expectation
is really disappointing.

Adam, adam, how did you feel

When you found out
you had to do dessert?

I felt like it was
a good opportunity

To express some creativity
and do some fun things,

But executing was
a lot harder than I anticipated.

And you thought that pear
would be a good pairing
with coffee?

- Yes, sir. Yes, sir.
- Yeah? Okay.

Hi, rebecka.
Is this the aesthetic
you were looking for?

No, it is not
as beautiful as I hoped.

So it's just
an issue of aesthetics?

I think with the creamy crunchy,
it's pretty yummy.

- I'm more concerned
about the set.
- Yeah, me, too.

Right, daniela.
This is a fast-track mole.

How did you cook
the chicken itself?

I pan-fried it, and then
I finished it off in the oven.

And you have coffee dusted
on the chicken breast as well.

- Yes, sir.
- Thank you.

Thank you.

Right, guys, top dishes,
who you got?

He was bold with it.

- And for the bottoms?
- Yeah, I think it's safe to say

That michael and kimberly
wounded more than one
target tonight.

Yeah.
You guys happy with it?
- Mm-hmm.

Right, it's time to taste
the best dishes of the night.

Now, the first dish
we'd like to highlight
was made by someone

Making a triumphant return
to the top.

Please make
your way down, kamay.

Yes, kamay!

Yeah, kamay!

I'm feeling pretty proud,

And I am really hoping

I can get that immunity pin.

It's been elusive for me

For the last few challenges.

Describe the dish and tell us
how you used the coffee.

I made a coffee-rubbed
lamb chop

With moroccan couscous,
coffee-spiced carrots,

And a port cherry coffee
reduction sauce.

Kamay, the dish looks delicious,
and smart choice of plating.

The cook on the lamb,
what have we gone for?

Went for medium rare, chef.

Beautiful.

- Kamay, the lamb
is cooked beautifully.
- Thank you, chef.

I love that nice acidic note
that the coffee is giving it.

Couscous is fragrant,
light, delicious.

- Carrots, exceptional.
Good job.
- Thank you, chef.

What's so marvelous
about this is the fact

That you were able
to blossom those spices,

'cause it perfumed that lamb.

- So delicious.
- Thank you so much.

A dish like this
is successful

When the coffee part of it
is integrated perfectly,

- And I think you've
succeeded on that 100%.
- Thank you so much.

- Thank you, kamay.
- Thank you.

- Good job, kamay.
- Okay, so, another dish

That we want to taste further,

This person as of late
is definitely on a tear.

Please come forward...

- Murt.
- Nice job, murt!

- Good job, dude.
- Listen, I killed it.

My hair's messy,
my apron's messy.
I have ripped pants.

I know this is
gonna be a good dish.

So I have a deconstructed
stuffed pepper

With a coffee-infused
hangar steak,

Coffee-infused corn,

Avocado crema,
and cilantro rice.

Murt, it's just a very clever
use of the coffee.

It's on track
for a winning dish.

It really does look good.
Shall we?

Murt, it's delicious.
It's got that really nice
acidic flavor.

Yeah, I like it.
But I'm not too sure of
the avocado with the coffee.

I don't think that works.

But the actual deconstruction
of the pepper

And the hanger steak
is absolutely spot-on.

- Good job.
- Thank you, chef.

The idea of cooking the rice
and having it redolent

With tons of lime
I think is magical.

I think the fact
that you kind of overcooked

The peppers and the corn
is actually creating

This beautiful
sort of depth of flavor
with the chili,

Which I really enjoy.
Good job.

I like the appeal of this dish.

Not incredibly sophisticated,
but a crowd-pleaser.

- And sometimes that's good.
- Yep.

- Thanks, murt.
- Thank you, guys.

- Murt!
- Good job, dude.

- Good job, good job.
- Good job, man.
Redemption time.

Okay, the third top dish
was made by someone

Who's yet to be in the bottom.

Please come forward, warren.

- Good job, warren!
- Wow.

- Good job!
- I am so excited right now.

It's been so long
since I've been at the top,

I almost forget how to
make my way up to the front.

I made a coffee-crusted
veal chop

On a parsnip purée
with a coffee-roasted cabbage

And a red wine coffee-infused
reduction sauce.

Cabernet sauce, so boomer.

- That's who I am.
- Love it.

Visually, I see a real risk

Of extraction and flavor
on this plate.

- I hope it all
works together.
- Yes, sir.

Shall we?

In terms of temperature-wise,

What have we got in the middle?

Medium rare.

- So just a tad over.
- Ooh.

Warren, the veal is delicious.

But the one issue I've got
is that when you're basting

That veal chop,
you need to season it again

Because it's just falling flat
of some salt notes.

But the fragrance is there
from the coffee, and it's
a really nice pairing.

- Really good job.
- Thank you, sir.

Yeah, warren,
something that's subtle here

Is the fact that these
mushrooms and coffee,

There's a beautiful earthiness.

I just love that bite.

The seasoning is profound,

It's deep, it's rich,

- Which I really, really enjoy.
- Thank you.

The veal was a risk
that paid off,

Because you can really
taste the coffee.

Cabbage is a little bit tough
for me, but good job.

- Thank you, warren. Good job.
- Good job, warren.

- Great job, warren!
- Whoo! Go, warren!

- Oh, my god.
- Kamay, murt, warren,

Please give us a moment.

Wow. Tough one, this one,
isn't it?

Hmm? Oh, I know.
How about that?

- Very well done.
- I'm just thinking about
the difficult nature

Of balancing the flavor of
coffee and everything
working in harmony.

- We're all agreed?
- Yes.

Yeah? Wow. Okay.

Right, kamay,
murt, and warren,

Three outstanding dishes,
and certainly top of the class.

But there can only
be one winner.

Joe, aarón, and I all agree,

Tonight's outstanding dish,

Congratulations goes to...

Tonight's outstanding dish,

Congratulations goes to...

- Kamay!
- All right, kamay.

- Yes!
- Good job, kamay!

- About time you got it.
- Thank you, guys. Thank you.

- Love you, baby.
- Proud of ya.

Murt, warren, head back
to your stations. Well done.

- Finally. Congratulations.
- Finally. Thank you.

Heading to the top ten.

Give it up for kamay,
everybody.

Make your way up to the balcony.
Well done.

Good luck.

I could not be more excited.

I made the top ten.

I'm so glad that I'm immune

And I just get an easy ride
into top nine.

It's a good place
to be right now.

Now, there were
three dishes tonight

That did not live up
to the masterchef standards.

And sadly,
one of those three cooks

Will be leaving
the competition for good.

The first dish,
this was someone who
was sweetly sabotaged.

Please step forward, rebecka.

You got it, mama.

Although I make this
crinkle cake all the time,

I still made
a super rookie mistake,

And I'm really concerned

What the judges
are gonna think.

I made a a coffee custard
crinkle cake

With a chocolate coffee sauce.

With this cake,
I think that the ambition

Might have got
the better of you here,

And you might
be presenting something

That quite frankly is
completely liquid on the inside.

- Absolutely.
- There's a lot of jeopardy
in this dish

- That you created
for yourself.
- I did.

- Shall we?
- Yep.

Wow. Wow.

So, the actual flavor
of the custard is good.

It actually has set,
and the coffee extract is there.

But the phyllo can't
get crispy underneath,

- Especially layers like that.
- Yeah.

Yeah, think the flavor
of the custard is fantastic.

I think the fact that
the coffee came through so much

Is really helping
sort of save a lot of
the mishaps on this cake.

Really what you have here
is just, like,

This incredible amount
of raw phyllo dough.

- Yes. Yeah.
- So you took a risk-less dish

And did everything you could
to create problems for yourself

And ultimately
created a dessert that's
just not that good.

- Yeah.
- The only correct thing
about this dish

- Is kimberly and michael's
decision to give you dessert.
- Thank you.

All right, so the next dish
that we want to take
a closer look at

Was made by another cook
who was targeted
by kimberly and michael.

Please come forward, adam.

- Come on, man.
- They got you good.

This sucks a lot.

I felt so good
throughout the challenge,

And then to see
the panna cottas

Come out not set,
it was pretty terrible.

I have a coffee-infused
panna cotta

With a coffee liqueur
poached pear,

A mascarpone whipped cream,

And a reduced
coffee liqueur syrup.

Young man,
I'm gonna be honest.

Visually, it looks a mess.

Tonight,
you overthought this one.

There's no way on earth
a panna cotta's

- Ever gonna set in 45 minutes.
- Yes, sir.

When we finished, what was
going through your mind?

Yeah,
with a couple minutes left,
I saw the panna cotta,

Um, and knew
I was probably in trouble.

And so I definitely
got ambitious.

I just wanted to kind of
convey my creativity,

My ideas, and so--

Technique wasn't
fully there, so...

Shall we?

The actual flavor on
the panna cotta is delicious.

- Thank you.
- But you know and I know

- It's just not set properly.
- Yes, sir.

Poached pear,
beautifully done.

Cream, slightly sloppy.

But, yeah, it's another hit
from up in the balcony.

- This dessert
definitely took you down.
Yeah, I mean, for me,

There's so many technical issues
that are hard to get around,

But I love
the flavor of the pear,

And there's not
a lot of sweetness here,

Which I enjoy 'cause
the bitterness of the coffee
comes through.

A panna cotta should eat
like a firm jell-o.

And this, you know, you can
drink it like a milkshake.

- And that's no good.
- Thank you, adam.

- It needed 10 more minutes.
- He's got one foot
out the door.

Okay, the final dish
was an ambitious use of coffee,

But the flavors
just didn't come together.

Please come forward...

Daniela.

Oh, thank you.

I'm so mad.
I cooked my butt off,

And I wanted to represent
my heritage so badly
with this dish.

But I guess it fell short.

I made a pan-seared,

Coffee-crusted chicken breast,

Along with
a mole-inspired sauce.

- It looks swamped.
- Yes, chef.

I do get somewhat frustrated
when we cook in these

Beautiful cast iron pans,

Then we take it out of the pan

And we put it on
a cold tray in the oven.

And that just sets you back,

And so I'm worried about
the actual cook on the chicken.

- Are you confident
it's cooked inside?
- Yes, chef.

Shall we?

I'm worried about
the actual cook on the chicken.

Are you confident
it's cooked inside?

- Yes, chef.
- Shall we?

Damn, you can see how pink
that is there, can't you?

Yes, chef.

Let's cut that bit out.

- There's still pink
there as well.
Mm.

- I apologize.
- Yeah?

That chicken
is way undercooked.

Okay, I'm gonna get
a little nip at the end here.

Daniela, it is such a shame,
because the actual

Tiny piece of chicken I tasted

Was seasoned beautifully.

That's quite an art,
right there.

The mole-inspired sauce
spent more time in the blender

Than it did cooking it out.

I got a lot of raw spice here,
and it's such a shame.

Yeah, it's a raw mole.
It needs to be cooked out.

And lots less chocolate.

Your ambition
got the best of you

On a very iconic,
authentic sauce.

- Yes, chef.
- The mole tastes like
cappuccino and sand.

The undercooked chicken
is gross.

I don't like anything
about this dish.

- I apologize, joe.
- Thank you.

Right,
rebecka, adam, and daniela,

Right now we need a moment.

Please, excuse us. Gentlemen.

Two desserts and one savory.

Um, rebecka's,
it just missed the mark, right?

Yes, but the flavor
of the custard itself was there.

Adam's panna cotta,
you said it was a milkshake.

Had he set
that dish properly,

- It could have been
a winning dish.
- Yeah. Okay, daniela.

The mole-inspired sauce,
you could taste that it was raw.

- Yes, yeah.
- And then, undercooked chicken.

But it was seasoned beautifully.

yep.

Yeah? Man.

Right,
rebecka, adam, and daniela,

The three somewhat
lacklust dishes.

We all agree that the person

Leaving "masterchef" is...

Daniela.

Rebecka and adam,
say good-bye to daniela and
head back to your stations.

- You'll be okay.
- Love you.

Love you, baby.

Aww.

Oh, daniela, my goodness me,

What a gallant effort.

Tonight,
timing got the better of you,

And of course, sadly,
that chicken being undercooked.

However, if anything,

This competition
has really given you the wings

To continue and fly, right?

- Yes, chef.
- Have you enjoyed it?

I have had the time of my life.

It was a reset button.

I thought life
was all downhill from now,

And it's just starting.

You have such an interesting
perspective with food,

And continue to bring that
to the surface.

And I'm so glad
that so many positive things

Have come from you from this
"masterchef" experience,

Including an engagement
and a reset in life.

So continue on,
and it was really nice
to meet you.

Come up and say good-bye,
my darling.

- Thank you!
- Okay?

- Thank you so much.
- Thank you, my darling.

- You did great.
- Ambition got the best of me,

But I went out
with one of the dishes
that represents me,

My culture, my heritage,

And even though
I did have some mishaps,

I feel proud of myself.

I'm leaving
the masterchef kitchen

Much better than I was
when I arrived.

So much better.

Engaged,
ready to plan a wedding,

And I can't wait
to plan that menu.

Go, girl!

Next time on
Generations"...

- Oh, my gosh!
- ...It's a hot one.

- Please welcome sean evans!
- Lift!

...With an extra spicy
mystery box challenge.

- Have you started to sweat yet?
- Sounds like it's gonna
get even hotter in here.

- Two of you will be going home.
- Here we go.

- I will lose my.
- You got this, becca.

- I know. Ugh.
- You happy with that?

- Absolutely awful.
- It's like eating spicy sand.

This is gonna take you down.