All language subtitles for MasterChef.US.S14E14

Previously on
Generations"...

You will need to make
a restaurant-quality dish

- featuring coffee.
- No way.

- Kamay, what is that?
- This is a lamb chop.
We're going Moroccan flavors.

Daniela, get that skin
rendered down so that
chicken's cooked nicely.

- Yes, sir.
- God.

- Look at Rebecka.
- I have to start over.

- Oh, my Lord.
- My panna cotta's not set.

You can drink it
like a milkshake.

Rebecka, what you have here
is raw phyllo dough.

Daniela, that chicken
is way undercooked.
Say good-bye.

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

- Congratulations, Kamay.
- I made the top 10.

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

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.

- You got this, Becca.
- Jeez.

- You happy with that?
- Absolutely awful.

- It's like eating spicy sand.
- This is gonna take you down.

- Here we go
All right.

Wow, top 10. Come on.

Things are about to get
a little heated. Ready?

- Yep.
- Yes.

Look at that.

Getting hot in here.

- Oh!
- Whoo! Oh!

- Oh, my gosh!
- Whoa, whoa!

Can we get some
fire extinguishers?

Oh, my God, look at that.

I don't know
what the heck is going on.

There's fire everywhere.

There's fire in the house.

It's almost beautiful,
but I'm no pyromaniac.

- This is wild.
- Holy Moses.

This is crazy.

I haven't got a clue

as to what's underneath
these boxes.

I'm thinking maybe a barbecue?

I don't know.

Where's a marshmallow?

Someone get me a stick.

Welcome back, everybody.
It is the top 10.

Have you started to sweat yet?

Right, all of you,
blow out that fire
on top of your boxes.

Come on, Horacio.
Let's go!

Oh, my gosh.

He's got, like,
the birthday candle one.
Let's go!

Come on, Horacio!

One more time. Come on.

Now, if things weren't
hot enough in here already,

tonight, two individuals
will be eliminated.

Oh, my goodness.

- That's a big one.
- Now, all of you,
very carefully,

on the count of three,
lift your mystery boxes!

One, two, three, lift.

Oh, my gosh.

- Ooh, spicy.
- Peppers!

So many peppers.

I'm seeing a lot of red.

And red is hot and spicy,
so I'm a little worried

- because I don't have
a huge spice tolerance.
- Yeah.

So, may the spice be with me.

In front of you,
you can see an amazing variety

of all things hot,
from chili peppers

to hot sauces,
and even dry spices.

These look very hot.

Tonight, your challenge
is to use those hot ingredients

and incorporate them
into a restaurant-quality dish.

We want to see all of you
use not just one,

not two,
but at least three items.

Yes, Chef.

Now, here to help us
judge tonight

is a very special guest.

He knows a thing or two
about hot stuff.

All of you,
please welcome the mastermind

behind the mega-viral

social media sensation
"Hot Ones"...

- No way, dude.
- Sean Evans!

I absolutely love Sean Evans.

I'm a huge fan.

I've watched so many
of his videos,

especially his with Gordon.
That one was just insane.

This is mind-blowing.
This couldn't be any cooler.

Sean, welcome to
the MasterChef kitchen

- for the very first time.
- Thanks for having me.

- First of all,
congrats on everything, man.
- Oh, thank you, buddy.

I mean, you've
just taken the "Hot Ones"
to a whole new level.

And I think that
our episode we did together

- was watched by over
125 million individuals.
- Wow.

And it just
doesn't stop, either.
It's still growing.

It's the show
with hot questions
and even hotter wings.

Yeah, okay. That's hot now.
Tingling everywhere.

Yeah.

Man! Now what
are you laughing at?

Aww, man.

Even my
nostrils are hot.

- That's not normal.
- No.

In fact, this
program's not normal.

How do you keep so cool
in amongst that heat?

You know what?
It's just the plate-spinning,
Gordon, all right?

I'm sitting across
from Gordon Ramsay.

I don't know what's coming next.

So I don't have time
to worry about how hot it is.

- Adam, I've never
seen you so happy.
- Yeah.

- You're a big fan
of the "Hot Ones," right?
- Absolutely a huge fan.

I've seen almost all of them,
I feel like.

So it's absolutely amazing
to see Sean here.

- Nice to meet you, Adam.
Good luck.
- Yeah, thanks, man.

Now, everyone knows
that you really do understand

how to eat an amazing
chicken wing with hot sauces.

- But you're also
a hot food connoisseur.
- Yeah.

So, in terms of these
amateur chefs tonight,
any advice?

It's very important
that your dishes are balanced.

The other components
of that meal have to rise
to the occasion,

'cause the spice
is gonna make it intense.

- Yep.
- All right, everyone.

So you'll have 45 minutes
to make us those spicy dishes.

- Yes, Chef.
- Yes, Chef.

Oh, one more thing. Kamay?

- Yes, Chef?
- Are you ready to hear
the advantage that you won

- in the last challenge?
- Yes, Chef.

You will get to choose
one person

who you'll ice out
for five minutes.

And guess what?
It's up to you to decide

when that happens,

as long as it's before
the 15-minute mark.

Being iced out
for five minutes?

When you only have
45 minutes on the clock,

that could make
or break a dish.

Now, whoever makes the best dish

will earn the last
big advantage of the season.

- Everybody ready?
- Yep.

- Then your 45 minutes start...
- Now!

- Let's go!
- Go, go, go!

- Let's go!
- Go, go, go, go, go!

Go, go, go, go, go!

- Let's go.
- We running, man.

- You got it, guys.
- Come on. Let's do this.

- Let's do this, guys.
- Let's do this.

- Okay, what do I need?
- I'll do some sweet peppers.

Anyone see pork chops in there?

I've been on the top
twice in this competition.

But here's the thing.
I've been bottom both
the mystery box challenges.

So I need to turn up the heat
and impress the judges.

There's no way in hell
I'm gonna touch that thing

'cause that thing
is way too spicy.

The difficulty when
cooking with spicy foods,
you can overdo it.

There's like a million
peppers on this plate.

You're just trying
to pick the right ones

to be able to use in your dish
so it doesn't burn off

the judges' palate.

Soy sauce, bourbon.

- There's something I'm missing.
- You're forgetting something.

- No, I'm not--
I don't think so.
- You're forgetting something.

- No, no, no.
Get out of my head.
- Let's go!

Let's go, let's go, let's go!

- Oh, my God,
look at these spices.
- Watch, watch, watch.

Horacio, did you forget
anything in there?

I found everything.
If I'm gonna use everything,
I'm not sure,

but I think I do.

Whoo! Oh, no, baby.
Everything's falling.

Oh, Lord have mercy.

So, hot and spicy
mystery box challenge.

Yeah, I think
it's awesome that we're doing
a spice challenge.

- Obviously, that plays
to my strengths over here.
- Sure.

But also just the way
that it's exploded,

not only in pop culture,
but as the palate
of the country evolves.

Exactly, and I think people
are more adventurous than ever
when it comes to spice.

- Ooh. That's spicy.
- I mean, when you look
at this mystery box,

and you think about
all the different ingredients
that are in there--

everything from chili habanero
to the scorpion,

which is one of the hottest
ones out there.

And then you have
these condiments

and chili paste like sambal,

so there's
many different directions

and usage of spice
that they can go into.

Sure. For me,
it really starts off
with the protein.

How they're gonna marinate it,
how they season it,

and what they want to see
at the end of it?

Is the heat in the sauce?

Is it in a salsa?

Or is it cooked with it
in the marinade?

- Spicy. Mm.
- I think the key
to any spicy dish

- is one that always
invites the next bite.
- Okay.

You go right back in
because you just want
another dopamine hit.

Right. Love that.

You pounding out
some chicken, Kimberly?

- Pounding out
some chicken, baby.
- Smart.

- Come on, baby.
- Rebecka, you making burgers?

Nope, making a deep fried
chicken sandwich.

I'm using
the cayenne to season,

- and then I have
an avocado crema slaw.
- Sounds delicious.

So Kamay gets to ice out
somebody for five minutes.

So she could really
do some damage here today.

I've been hit
with a disadvantage before.

I really don't want
to be hit with another one.

- So I'm worried.
- All right. Too long.

Adam,
what are you making?
- Jerk chicken

with a cheesy
hot honey cornbread.

I've had a rough go-around
with all these disadvantages.

And so I'm really hoping
to not be handed another one.

Let's see if today's the day.

I-I don't want to be iced out.
Please, Kamay!

This decision is agonizing.

Let's see where people
are in their cook.

Whoo. Oh, come on, man.

Mike has a nice sauce working.

- Hallie's going Asian.
- Beautiful.

Becca's got some
interesting choices here.
She's got some halibut.

And that fish is gonna need
some time to cook.

When you're cooking
in the MasterChef kitchen,
every minute counts.

So I am thinking
I gotta go for a big player,

and hopefully
throw them off track.

- All right.
10 minutes gone,
35 minutes to go.

- Let's go! Right, Horacio.
- Yes, Chef.

- Hello, Sean, how are you?
Nice to meet you.
- It's nice to meet you.

...fan, number one, for you.

Well, make sure that
you tell them that I said hi.

I love your energy.
You have a lot going on here.

I have a lot going on every day.

What's the dish?
What are you doing?

- Chicken tikka masala.
- Tell us about the heat
on this tikka masala.

- What are you using?
- I'm going to use
the garlic and pepper--

The garlic and the pepper.

Did you say what are
they gonna be coated with?

Spices.
What spices are you putting

in your chicken tikka
masala?

Cayenne pepper,
and the Fresno.

- And the paste with
the red pepper and garlic.
- Okay.

- All right, interesting.
- All right.

Okay, but why
chicken tikka masala?

Wow. Wow.

An amazing thing
about spicy food

is it can transport you
to a place.

- I hope that your dish
does take us to India.
Yes.

- I hope so, too.
- It's 45 minutes,

not 45 days to make
the chicken tikka masala.

- I know.
- So I'd get some of those
spices in now.

- Yes, Chef.
- A little bit of that.

Do this here. Turn that on.

- Hello, Becca. How are you?
- Hi, Chef. How are you?

- I'm good.
- Talk to us about your dish

- and what chilies
are you utilizing?
- Absolutely.

So I am making
a nut-crusted halibut
on top of a corn,

bell pepper, jalapeno sauté,

a roasted red pepper
hot romesco,

and then a parsnip purée.

All right, so where's
the heat coming from?

There's gonna be
jalapenos in the sauté.

There's gonna be
hot mustard on the halibut.

There's gonna be arbol chilies
in the nut crust,

hot honey in the romesco.

You're one of
the few people using fish.

That's not the first thing
that comes to my mind

when I'm thinking
about exalting spices.

- Why fish?
- I think fish has
a beautiful mild flavor

that really adheres
to some spice.

Okay. Now, you have
a target on your back.

What's gonna happen to you today
with Kamay up there
with this giant advantage?

Do you think
it's coming for you?

I have no idea
if it's coming for me.

But I am preparing
like it will,

so I'm doing everything
that I can to get ahead,
so that if I'm frozen,

I can just hop right in
like nothing happened.

- Mm.
- Wow. good luck.

Thank you.

It's getting there.

Sweet.

And then we go!

Murt's on fire.

I think I'm really
gonna throw people off

with the surprise.

I'm ready to deliver some pain.

All right, let's go.

- Kamay?
- Yes, Chef.

You look like you want
to ice someone out right now.

- Are you ready?
- I am.

Okay. Right, stop the clock!

All of you,
stop what you're doing.

Kamay, which individual

are you removing five minutes
from their cook time

and putting on ice?

So, I am thinking
strategically here,

and this individual
is very strong,

and I am honing in today
on the Gen Zs.

Wow. Right, who is it?

Right, stop the clock.

Kamay, which individual

are you removing five minutes
from their cook time

and putting on ice?

- Becca.
- Becca, wow.

- Sorry, Becca.
- Okay, Becca,

please turn everything off
and stand back

- from your stove.
- Heard.

The rest of you, continue.
Let's go!

30 minutes remaining.

What the junk?

What the literal junk?

Oh, my gosh.

Wild. I-- you never think

that you have that big
of a target on your back,

but here I am. Rude.

Wow, a five-minute penalty

at this stage
of the cook is tough.

But Becca told us
she's ready to take on
this penalty,

so she's factored it
into her cook time.

- Wow.
- It's a very
interesting strategy.

- That's impressive.
- Okay.

Cheese grater.
Come on, come on,
come on, come on.

Beautiful.

It's stressful and frustrating
to lose five minutes

'cause you see everyone else
cooking around you,

but all I can do
is just think and figure out
what to do next.

Becca, two minutes remaining.

Yes, Chef. Thank you.

Valuable time
just slipping away.

Okay.

Ooh, that's spicy.
It's spicy.

A lot of food. Okay.

- You can tell she wants
to get back on it.
- Yeah.

She's so enthusiastic.

20 seconds to go, Becca.

Okay, get ready.
Your time re-starts...

Now! Go, Becca! Let's go.

20 minutes down.
25 minutes remaining.

- Gave her time to plan.
- You got this, Becca.

Come on. Oh, my gosh.

Hallie, I saw you light up there
when Sean arrived.

Hi.
- I'm a huge fan.
I would shake your hand,

- but I've been
touching chicken.
- It's nice to meet you.

I know. You're busy.

Give us an insight
into the dish.

What are you doing
and what spice are you using?

Today I'm cooking
a spicy fried chicken

with a lemon and wasabi rice,
seared spicy bok choy,

and a Chinese
honey mustard sauce.

It sounds delicious
and balanced.

I love the idea
of the lemon rice
to offset that,

so I'm really excited to see
what you're gonna make today.

- Awesome.
- Yeah, so you've got
a double-edge sword here

with the breast, right?
Because there's hardly
any fat in there.

So be smart
and make sure that you don't
overcook that thing.

- Yes, sir.
- But guess what?

Sean's going to invite you
onto the "Hot Ones."

It's binding.

- Good luck.
- It's binding.

Gordon's word is gospel.

- Murt, you doing all right?
- I gotta taste my sauce

to make sure
it's not too spicy, but...

Ooh. Pretty good.

I am making a spicy pork chop

with a soy sauce
hot honey glaze,

mustard with parsnip purée,
and then some mustard greens.

I like spicy food.
My stomach doesn't
like spicy food,

but I personally
like spicy food.

I'm feeling spicy in certain
places the next morning.

That's all I gotta say
about that.

Okay. We're making it.

- Hey, Adam.
- How's it going, guys?

- Nice to meet you, Sean.
- How are you doing?

I'm doing well.
I'm really excited.

I think it's
a really fun challenge.

What are you making?

I'm doing jerk chicken

marinated in
a Scotch Bonnet marinade,

and I'm doing
a cheesy hot honey cornbread,

a pineapple banana pepper slaw,
and a yogurt herb sauce.

- Have you worked
with Scotch Bonnets before?
- No, I haven't.

Back home,
it's really hard to get these,

and so I'm used to making it
with just jalapenos.

- Scotch Bonnet
is a lovely pepper.
- It is a beautiful pepper.

And I have to be honest,
one of my favorites as well.

It's also one of
the hottest out there,

- so be careful with that, okay?
- Yes, sir.

Okay. Halfway, young man.
Good luck.

- Yes, sir.
Nice to meet you, man.
- Nice to meet you, too.

Okay, go, go, go, go, go!

Jeez.
Mike is on Speedy Gonzales time.

Mike, you're working
a little too fast over there.

You gotta slow it down, mister.

Come on, come on, come on.

Slow it down a little bit.

- Michael,
how are you, young man?
- Good. How are you doing?

- Great.
- What's the dish?

So, basically,
I'm doing shrimp and grits.

I'm using the jalapenos.

I'm gonna be using
the Calabrian chilies,

and I'm also gonna be using
the hot honey.

So this is a mirepoix here?
What is this?

Yeah, so this is
basically gonna be, like,

kind of a Creole inspired sauce
that I'm doing with it.

Are you familiar with
some of these chilies,

or are some of them a little bit
foreign to you, Michael?

It's kind of all
a little bit foreign to me,
to be perfectly honest.

I don't really cook
much with spice.

I like the format of this,
but I think you're gonna

have to cook those chilies
and let them impart the flavor.

- Yes.
- What is it like to be
in the top 10, Michael?

Did you think
it would happen to you?

It's one of those things
where it's like

I didn't think
it was impossible,

but now that I'm here,
I'm like, "Wow."

You're a case study
of a contestant

that starts out kind of low key

and then turns it up
right at the top 10.

The only problem is
when you start turning
it up at top 10,

you gotta have the gusto
to keep on turning it up,

and there's nine
more people to take out
for you to win this thing.

- That's a lot of gusto.
You got that?
- Yes, I do.

- All right,
Michael, good luck.
- Thank you.

- Ooh, nice.
- Here we go.

Okay, easy-peasy.

Kimberly, right,
tell us about the dish.

I'm doing a little bit
of a spicy chicken sandwich

with some cayenne pepper,
making a slaw

that's a little
sweet and savory,

but also has
a little bit of bite with
some fresh jalapeno.

And then I'm gonna make
some fried kale chips

and dust those
with a little bit of cayenne
and salt and pepper.

- How's that sound?
- It does-- you know what,
it sounds good.

You know,
I've eaten hundreds of chicken
sandwiches in my life,

so if you're gonna make that,
you have to make one
that's elite.

But how do you feel about
the time that you have left?

I'm thinking
I'm a little crazy,

but I'm gonna try my best,
'cause it's top 10.

As you know, there's
two individuals leaving
the competition.

- Yes, I hear you.
- So if you're gonna do
a chicken sandwich,

make sure it's an elevated
chicken sandwich, okay?

- Okay. Okay.
- Good luck.

All right, thank you so much.

Looks beautiful.

That's done.

We are down
to our final 15 minutes.

Jeez.

- Becca.
- She is fast.

Breathe, breathe, breathe.

Yeah, I'm a bit concerned
about Kimberly.

- I mean,
a fried chicken sandwich.

A little too simple?
A little too basic?

Yeah, just a little bit
too pedestrian.

We want balance,
complexity,

we want to be able
to taste the chilies.

That's a lot to ask
out of one sandwich.

Right. It doesn't feel
sort of top 10 "MasterChef."

Yeah.

- How's it looking, Kimberly?
- Eh, so-so.

Gordon Ramsay pretty much said
that I have to make this

the best chicken sandwich
he's ever seen,

and my mind is just racing.

Oh, my God.

I am the last Gen X standing,

so I'm thinking what can I do
in this short amount of time

to make this chicken sandwich
not so pedestrian?

I wish I could start over.
I wish I had a different idea.

I'm definitely
in danger tonight.

Just under
14 minutes to go, guys.

Ugh! I just want to make sure
I'm not doing raw chicken.

Taste everything.
And like Sean said,
find that balance in the heat.

Okay, come on, come on,
come on, come on.

- All right.
- God. Okay.

Gotta get that halibut
in the pan.

Because I lost
the five minutes,

I'm worried that I might
drop the ball on something,

and I'm worried
it might be the fish.

But I'm moving
at breakneck double speed.

Okay.

- Warren, Warren, Warren.
- Hello, hello, hello.

- How are we?
- What are you making, Warren?

I'm making a Brazilian fish stew
with prawns in it and halibut.

It's gonna be served with rice,
and to cool it off,

it's going to have
some avocado on the side.

Okay, do you have any experience
firsthand cooking with spice?

- Oh, yeah.
Oh, my God, I love it.
- You do? Okay.

It doesn't love me,
but I love it.

So what spices
are you gonna put in there?

- I don't even know
the name of this one.
- Those are Anaheim chilies.

Yeah, I'm using these,
'cause they're pretty mild.

This is a strong--
it's Chinese garlic spice.

I'm gonna go very
sparingly with that.

And then I'm gonna just add
a little sriracha as we go.

But you know what?
When you have chili,

the earlier you put it in there,

the more it imparts its flavor.

If you wait till
the last minute to put some
of these spices in there,

it's not gonna deliver a punch.

- I got a plan.
- Good luck.

Thank you, gentlemen.

- Hot, hot, hot.
- Little more heat,
little more salt.

Little more heat,
little more salt.

These are not quite ready.

Is that cornbread?

Need more heat.

Guys, we have seven minutes
remaining. Let's go!

- Hallie, watch that chicken
in the oven as well, yes?
Yes, sir.

It's gonna continue cooking
as well, so be smart.

Everything ready.

Are you making a ceviche,
Warren, or are you just
marinating it?

It's gonna cook in the sauce.

So, Warren is doing
a Brazilian fish stew,

and the base of the stew
is tomatoes, red peppers,
onions, and green peppers,

and you also have
halibut and shrimp.
Very mild fish.

Now, there's really
no culture of a lot of heat
in Brazilian food.

So I'm not sure
about his strategy.

I think the more
concerning thing for me

is that Warren is using
very small amounts of chili,

and he has no idea
when to put them in.

But the earlier you put
a spice inside of your stew,

- it's gonna impart
its flavor and develop.
- Yeah.

He has a lot
of ingredients going,
and I think when that happens,

it's either gonna turn out
really good or really bad.

A little longer, Kamay.
A little longer.

Am I in your train
of thought, Murt?

- Nope. Not there yet.
- Not there yet.

Becca's fish, that halibut,
it's still in the oven.

- She's fallen behind.
- Yeah.

Come on.
You gotta be done.
You gotta be done.

Guys, we're down to

two and a half minutes
remaining.

Start thinking
about the plating, please.

Two and a half minutes
remaining.

Hallie, you check the temp
on your chicken?

- Yeah, I'm letting it
rest right now.
- All right.

- Oh, God.
- Okay, should be good.

We are coming down
to our final 60 seconds.

One minute remaining.
Come on, guys.

Come on. Please, Adam,
you've got to start
plating, young man.

- One portion, Horacio.
One beautiful portion.
- Let's go, Becca.

- We're good with that.
- All right, come on.

- Go, go, go.
- Ah, damn it.

Ten, nine, eight,

seven, six, five,

- four, three, two, one!
- And stop!

- Hands in the air.
- Hands in the air.
Well done, everybody.

Man! Well done.

Obviously,
I'm worried about my chicken.

I took the temp a couple times,

popped it right back
into the oven again.

Probably kept it in there
a little bit too long,

but we'll see
how they feel about it.

I'm a little worried.

If I didn't have
the five-minute disadvantage,

I would feel a lot more
confident in the flavors,

a lot more confident
in the cook on the fish.

But I didn't,
and so this is what I got.

Five minutes
doesn't seem like a lot,

but at this point
in the competition,

in this challenge,
it could cost me the trophy,

it could cost me a quarter
of a million dollars,

and it could crush my dreams.

Right, that was
a scorcher of a challenge.

Now, Sean, Aarón,
Joe, and myself

need to take a much closer look
at all your dishes.

Horacio,
a chicken tikka masala
in 45 minutes.

Did you have enough time
to allow those spices to bloom?

- I think so.
- Thank you.

Okay, Hallie, what's that?

This is the Chinese mustard
with a little bit of honey.

- You happy with that?
- It's interesting.

Interesting's a good word.

Kimberly, how did you
cook this chicken?

Browned it in the pan,
and then finished it
in the oven.

- Hopefully keep it
nice and moist.
- So you cooked it twice.

Correct.

Warren, do you have
a lot of chilies represented
in the dish?

I tried to put as much in it
without going overboard.

- Okay.
- Uh, it's kind of
a rustic dish.

The judges come
around to do their taste.

It never gets easier.

And not only do we have
the normal judges,

but we also have
Sean Evans here,

who is so familiar
with spicy food.

- All right, Adam,
you chose Scotch Bonnet.
- Yes, sir.

- No one else chose
something that hot.
- Right.

Are you worried
that it might have been
too big of a risk?

I think it worked.

The challenge with spicy food

is that everybody
has a different sensitivity.

- Any spice in the purée?
- There is the spicy mustard.

Thank you.

Do you think you went
bold enough with the heat?

I think there's
a nice backing of heat to it.

Becca, so you were given
the disadvantage

- of five minutes.
- Yes.

- You happy with
the cook on the fish?
- I am.

- Great job.
- Thank you.

Okay, guys, a lot of great
dishes out there tonight.

Oh, yeah.

- You guys all in agreement?
- Yes.

Yeah.

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

The first dish held some
really sophisticated plating.

Please come forward...

- Murt.
- Ooh!

- Go, Murt!
- All right, Murt.

Top dish again.
You know, kinda getting used
to this top three thing.

Not to be a little cockier,
but it feels good.

Young man, tell us what the dish
is and the spice involved.

So, I have a pork chop with
a bourbon hot honey glaze,

crispy onions, a spicy mustard,

parsnip purée,
and a mustard greens side.

- The dish looks beautiful.
- Thank you.

And a bold move, grabbing pork
and elevating that. Shall we?

The cook on the pork
was absolutely beautiful.

And the mustard powder in there,
if there's ever a time to shine

with the clever use
of those spices, it's tonight.

- Well done.
- Thank you, Chef.

For me,
the magic lies in that glaze.

It has a barbecue sauce
essence to it

that I think is so welcome
with something like this.

What you did with the heat

is I think what everyone
tries to do with heat,

and that's
to leave a trail behind.

You know, I tried this bite
a minute and a half ago.
I can still taste it.

- I think you nailed it.
- Appreciate it.
Thank you so much.

- Thanks, Murt.
- Awesome job, Murt.

- Good job, Murt.
- Go, Murt!

- Murt!
- Another dish that
we want to taste further

is on the rustic side.

Please come forward, Michael.

Being called up for a top dish

is such
an exhilarating feeling.

Especially because
it really shows

that I know how
to work with ingredients

that I'm not completely
comfortable with.

I made shrimp and grits
with Calabrian chili

and hot honey coated prawns,

with a Creole-inspired gravy

that has cayenne
and jalapeno inside of it.

This has to be
one of the most sophisticated

and restaurant-worthy
shrimp and grits

we've seen in the history
of "MasterChef."

- Thank you, Joe.
- Nice job, Michael.

Michael, it's very hard
to get this dish done correctly
in three or four hours.

To do it in 45 minutes
is incredible.

I love the heat,
but the star here

is what you've done
with those shrimp.

That beautiful hot honey glaze,

it's an elevated
Millennial take.

- Really well done.
- Thank you.

I've tasted a lot
of shrimp and grits,

and this one has to be

one of the top three
I've ever tasted.

- Thank you.
- Damn.

I do think that there's another
level though on the heat

that you could have
cranked it to.

But otherwise, I think this
is just a flawless dish.

- Thank you.
- Great job.

- Thanks, Michael.
- Nice job, Michael.

- Yeah, he's cooking
with confidence, isn't he?
- Yeah.

- Good job, man. Good job.
- Thank you.

- Good job to you.
- Thanks, man.

The third top dish,
please come forward, Adam.

Good job, Adam.
Nice job, buddy.

- Beautiful.
- Go, Adam.

I've made
a jerk-inspired chicken thigh

with a pineapple
banana pepper slaw,

a hot honey cornbread,
and a yogurt herb sauce.

Visually, it looks delicious,
and I'm so pleased

that you had the guts
to get one of the most

daring chilies out there,
that Scotch Bonnet.

But it needs to be mastered,

otherwise it's gonna
absolutely take you down.

Shall we?

Adam, the Scotch Bonnet
needs to be mastered,

otherwise it's gonna
absolutely take you down.

Shall we?

The challenge here
was in balancing your dish,

and I think you
did that perfectly.

I do not throw around
compliments like this,

but this might be
the best cornbread

- I've ever had in my life.
- Wow.

I've asked a producer
if I could get something to go.

- It is phenomenal.
The marinade?
Exceptional.

- And a really smart use
of that Scotch Bonnet.
- Thank you.

Yeah, in tasting this dish,

I would have no idea
that we were in the middle

of a spice and chili challenge.

It just tastes like
a deliciously,

properly cooked dish.

- Thanks so much, guys.
- Good job.

- Wow.
- Good job, Adam.

- Yeah.
- Yeah, can I try that?

Murt, Michael, and Adam,
the Spice Boys lineup.

The Spice Boys.

You've given us
a lot to talk about.

Excuse us a moment, please.

- Man.
- Spice Boys.

- Spice Boys, that's hilarious.
- Heh, yeah.

Murt's dish was really great.
Michael had the most ambition.

Yes, then you move into
this expert cooking of Adam.

Yeah.

The winner will receive
the last advantage
of the season,

and it's big.

And that winner is...

Adam.

- Nice!
- Good job, Adam.

Michael, Murt, congratulations.

Please head
back to your stations.

Young man, you took
the boldest move tonight,
and, boy, did it pay off.

- Well done.
- Thank you.

Head up
to the safety of the balcony.
Congratulations.

Finally. So excited.

It feels nice
to finally get a win.

It was awesome to be able
to cook for Sean.

It was really a dream,
for sure.

Now, the judges felt

there were three dishes
that just did not live up

- to our expectations.
- Oh, dear God.

And two of the home cooks
behind them will be leaving
the competition for good.

Now, the first dish
looked rather strange.

Please come forward, Hallie.

Oh, my God.

This is my first time
being in the bottom

in an individual challenge.

Big fan of Sean,
and hate that he came here

on one of my off days.
It sucks.

I made for y'all
spicy fried chicken

on top of a lemon wasabi rice,

Chinese honey mustard sauce,
and seared bok choy.

I think the dish appears
to be off-putting in color,

and the overall sensation
I'm getting is dryness.

Yeah, I agree with Joe.
I think you're asking a lot

for those little dollops
of sauce to carry you

through all that rice,
all of that breading.

Shall we?

You can see how dry
that is there, Hallie.

Yes, sir.

Hallie, you have
an overcooked dry chicken,

bland, overcooked rice,
and the sauce is nonexistent.

Yeah, you know,
it's pretty hot.

You know,
and that's coming from me.

And there's nothing
wrong with that.

But then if it's dry and hot,

then it can be like
you're eating spicy sand.

It needs more sauce.

This is a chicken that screams
a hot honey drizzle.

Something that could
really lift this dish up.

- Thank you, Hallie.
- Thank you, Hallie.

Yeah, the heat's there, right?
It is so dry.

It's just hot
for the sake of being hot.

Okay, the second dish
we need to examine further,

please come forward, Kimberly.

I'm really disappointed
with my dish.

It's not fresh,
it's not me on a plate,

and I know some big critiques
are coming my way.

I did a cayenne
fried chicken sandwich

with a roasted jalapeno slaw,

with cayenne-dusted
kale chips.

Yeah, Kimberly,
I'm a little disappointed

'cause I know
you're a great cook

and you love to highlight
fresh ingredients.

But I think the kale chips,
this is a trend
I wish would go away.

'Cause it's like
for every 10 of these,

you've got maybe
one kale chip that's good.

- Yeah.
- I hear you.

Shall we?

You can see how overcooked
the chicken is, right?

Yes.

Kimberly, sadly,
I'm not getting any heat
whatsoever.

There is a little bit
of the acidity coming
through on the slaw,

but it's just
the dryness of the chicken
that I'm struggling with.

- Yes, Chef.
- I actually didn't
hate the slaw

- that went along with it.
- Okay. Yay! Yay, me.

- On the plus side.
- The kale chips are greasy.

The only thing that's
really good is the bun,

- and you didn't make that.
- I did not.

- Thanks, Kimberly.
- Thank you.

- So dry.
- Hey, girl.

- What's up?
- How are ya?

Not too good.

All right,
so the third dish

we want to take
a closer look at,

the execution
sadly missed the mark.

Please come forward...

All right,
so the third dish

we want to take
a closer look at,

please come forward...

Warren.

Kamay, you can send all
the disadvantages you want,

but it's only
gonna make me better.

I feel really bad
because this is a dish
that I make all the time.

How could I blow this dish?

I made Brazilian fish stew

with prawns and halibut,
with rice and avocados.

And the chilies
I used were kabal,

black pepper, and sriracha.

Aesthetically,
I feel like we've gone backwards
to sort of the 1970s.

The slices of lime,
tomatoes, and avocado,
it's just strange.

- I understand.
- Shall we?

Uh, listen, Warren,
this is not a fish soup.

This at best
is overcooked halibut
and shrimps

in tomato soup
with white rice.

- This dish needs more time.
Mm-hmm.

Just to get a stew done
in 45 minutes is hard, right?

I've been served
this dish before,

and that coconut milk
and the chili and the lime

makes it a little bit more
sort of sweet-spicy-sour.

- And there's none
of that going on here.
- I understand.

I think that you
held back with this.

I think what you go for
in a spicy dish

is that lingering heat,
and it needs more life.

Yeah. Thank you. Understand.

- Thank you, Warren.
- Thank you, gentlemen.

- Hi.
- Hi.

- Please excuse us.
- Mm.

Yeah, listen,
three underwhelming dishes.

Hallie's, that chicken
was so dry, honestly.

And the dish doesn't
even look cohesive.

Have you seen
a dish like that anywhere?
I haven't seen it.

Nothing like that
has ever been served to me.

- No, yeah. Kimberly's.
- Oh, my goodness, me.

Cutting through on that chicken,
it was so dry.

- Oh, my God.
- Begins and ends
with that, right?

- It's just clumsy, though.
- Yeah.

- And Warren?
- It ended up to me
just being kind of like

- very tomato-y and fishy,
and that's kind of it.
- Hospital food.

- Yeah.
- Yep.

Good luck, guys.

Hallie, Kimberly, and Warren,

This has been
a very tough decision

for all four judges.

Sadly, two of you will be
going home tonight.

The first home cook
who will be leaving
"MasterChef" tonight is...

- Kimberly.
- Oh.

It's okay.

The second home cook

who will be leaving
"MasterChef" tonight is...

Hallie.

- Oh, my God.
- Wow.

Warren, please say good-bye

and head back
to your station, please.

Yes. That was awesome.

- That's fricking brutal.
- Crazy.

Kimberly, the last
Gen Xer standing.

- You know that chicken
sandwich was overcooked.
- Yes.

But the passion you brought
into this competition
was second to none.

- Have you enjoyed yourself?
- I had a blast.

Did things I never
thought I could do.

Just a little garden girl
just made it to the top 10.

Amazing.
Hallie, sadly tonight,

you were caught short
on the cook of that chicken.

But we loved
your competitive edge,

and that's what you're
gonna be remembered for.

This has been awesome.

- Ladies, come up
and say good-bye please.
- All right.

- Top 10.
- Thank you.

- Come here, girl. Well done.
- Good luck.

- Thank you, Joe.
- Nice to meet you.
Great job.

If you ever need someone on
the show, just call me.

I am so proud of myself.

Coming in here
playing semi-pro cornhole

to getting a top 10
MasterChef finish,

never thought it
would be in my bingo card.

So, yeah,
I'm very proud of myself.

This genuinely has been
the best experience of my life.

I am a little sad
my journey's over,

but I'm super proud
of what I did.

It's been a wonderful
experience.

It's just truly amazing. Yeah.

- You ready, girlfriend?
- Let's go, girl.

- All right. Whoo! All right!
- Not leaving without you.

- Love you girls so much.
- Love you guys.

Bye-bye!

Next time on
Generations"...

- Oh, no!
- The top eight's
communication skills

are about to hit the wall.

You're gonna work in pairs
to make dishes

- that taste and look identical.
- Oh, my God.

And tonight two individuals
will be going home.

That's right.
Tonight is another
double elimination.

I have a feeling
that things might go awry.

- Whoa, whoa, whoa!
- You gotta say "behind"!

- It's kinda too late.
- My hands are hot!
It tipped over.

- You did what?
- They've got a big problem.

- That was not me! That's Becca.
- What?

- Warren!
- Horacio's got a big mouth.

- Warren!
- Shut up, Horacio! Shut up!

- Warren!
- No!