All language subtitles for MasterChef.US.S14E17

Previously on
Generations"...

Welcome to Ramsay's Rooftop.

It is time for the infamous
restaurant takeover.

I'm gonna have a panic attack.

On order, one scallop,
three lobster.

Adam, what's our ETA
on the scallops?

All right, stop. Young man,
you are out of control.

- Lobster.
- Rebecka, it's still raw.

The winning team is...

The red team!

Red team wins.
We're onto the semifinals.

Blue team,
there's one individual tonight

that is responsible
for your team's loss,

and that person is Adam.

- Tonight the top five cooks
battle it out...
- Yes!

Generations" semifinal.

Tonight you have to survive
two challenges,

and one person will be
leaving the competition
after each challenge.

- Oh, gosh.
- We describe a dish
with all the flavors.

They have to recreate it.

The sweetness,
the smokiness, umami.

It's time
for keeping up with me.

- I want the yolk only.
- Oh,.

Stand back and flambé.
Stay with me, guys.
Let's go, Becca.

- Becca, not in the salmon.
Oh, my God.
- Shoot!

- Boomers never cook this fast.
- Damn it.

We take our time.
This is not normal.

- Semifinal night.
I'm so excited for this one.
- Mm-hmm!

- Yes, indeed.
- Come on, huh? This is it.

It's not going to be easy.

- Yes! We're cooking today!
Let's go, baby!
- Let's go!

- Whoo!
- Let's go!

All right!
Top five, top five!

Walking into
the MasterChef kitchen

as one of the top five is just
the most incredible experience.

How did a 63-year-old home cook
make it to the semifinal?

Mind-blowing.

Tonight is the semifinal of
Generations."

- Wild.
- The finale is just
around the corner,

and if you'd like to get there,
you have to survive
two challenges tonight.

And one person will be
leaving the competition
after each challenge.

- Okay.
- Now if you can make it through
tonight's two challenges,

next time you'll be cooking
for the title, the trophy,

- and a quarter
of a million dollars.
- Let's go.

Right, it's time to face
your final mystery box
of the competition.

All of you,
head to your stations.

As I go further
in this competition,
there's a lot more pressure,

because the further
you make it, the further
you wanna make it.

So now it just feels as
though I have to perform higher
than I ever have before.

- Right. You guys ready?
- Yes.

On the count of three,
lift your boxes.

- Oh, boy.
- One.

- Oh, my gosh.
- Two, three, lift.

Interesting.

Smoky flavors. Citrus, umami.

Sides sweet and spicy.

So that in front of you
is from a restaurant review.

Let me read it for you.

"The hero of the dish
had a smoky flavor.

Punches of both citrus and umami

were tasted
throughout the sides,

and the sauce
was sweet and spicy."

- Okay.
- It's the kind of review

that any of us
may receive in the press,

but this is
an incomplete review.

It's missing one key ingredient.
Your imaginations.

So to survive this first part
of the semifinal,

you'll have to use
those imaginations to answer
the question,

what is the dish?

Think of it almost like
a culinary Mad Libs,

as you make the best version

of what your imagination
conjures up.

Okay.

So you'll have just 45 minutes

to make
a MasterChef-worthy dish

inspired by this review.

We'll be judging you on how well

you hit all the details
of that review.

But, guys, your dish
needs to be delicious

and perfectly plated as well.

- Right. Is everybody ready?
- Yes, Chef.

- Yes, Chef.
- Then your 45 minutes
start now.

- Off you go.
- What?

Everybody always runs
so much faster than me.

What have we got?

All right,
I need mushrooms as my umami.

You. You're spicy.
I choose you.

- Ooh. Oh, blood orange.
- Oh, man.

We're in the gutter right now.

Don't know what
the I'm doing.

This is such
a difficult challenge

because we had
to work backwards,

while we usually
work forwards from a dish.

Dude, I am so lost.
What are we doing?

I am drawing absolute blanks.

There's crickets in my head,

and I don't know
what I'm gonna make.

Maybe. We'll try
one of these. Nah.

It's about to be a long,
stressful, hard day
to get to this finale.

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

- Let's go.
- Let's get organized here.

- I have so many ingredients.
- Gotta really use your
imagination for this challenge

because it's so easy
to undercomplicate

and overcomplicate
at the same time.

Pressure's on today.

Semifinal night.
Two huge challenges.

But this one,
it's the first time ever inside
the MasterChef kitchen.

We you describe a dish
with all the flavors.

They have to recreate it.
No small task.

They've gotta tick every box
on that card.

What's the smoky element?
What's the citrus umami flavor?

What's the sweet and spicy?

- And how does that
balance across that dish?
Come on, y'all.

What's interesting about this
challenge is we're looking

to test how willing
they are to be creative,

because there's really
no right answer for this.

But there are so many ways
that they can go wrong.

We'll use two types of mushrooms
'cause why the hell not?

Guys, we're 10 minutes down,
35 minutes remaining.

All right,
let's get you marinated.

- Right, Kamay.
- Yes, Chef?

- So the hero has a smoky flavor.
- What's the protein?

Protein is chicken thighs.

I'm smoking them
with turmeric and coriander.

The sides are citrus fish sauce
and Swiss chard...

- Right.
- ...with a saffron lemon
jasmine rice.

The rice is gonna have umami

from some anchovy paste
in there.

And then finally,
the sweet and spicy sauce.

I'm making a sweet and spicy
zhug cilantro sauce.

Okay. So ever been faced
with a task like this before?

- No, Chef,
but I am up for the task.
- Love that.

- Thank you, Chef. Yes, heard.
- Right, young lady,
30 minutes. 15 minutes gone.

- Good luck.
- Thank you.
Thank you, thank you.

Boom.

Good. Yep.

- What's going on, Becca?
- Hi, Chefs.

- What is the dish?
- Yeah, so I am making
a smoke rubbed ribeye.

It's got smoked paprika,
a smoky salt,

and I'm gonna baste it with
some liquid smoke and butter.

The umami side
is lemon herb orzo

with a glazed
soy sauce asparagus

- and a sweet and spicy sauce.
- So steak and pasta?

I don't think
I've ever had steak and orzo
together in my life.

But you feel there's gonna be
enough element of your dish

- that's gonna say, "Wow!"
You know what I mean? Okay.
- Yes, yes.

Do remember that asparagus
doesn't need that long to cook.

- Yes, yes. Thank you.
- Just throwing that out there.

- Good luck, Becca.
- Thank you.

20 minutes down,
25 minutes to go.

- Okay, some smashed garlic.
- I need to get something else.

This challenge has me
feeling real unsteady.

Okay, okay, okay, okay, okay.

I am most creative
when I have clear guidelines
and boundaries,

but if you hand me
a blank canvas

or a vague piece of paper,
it's a little harder.

Breathe, Becks.
Breathe, Becks, breathe.

Joe's absolutely making me
second-guess my dish choices,

but it's really too late
for me to pivot.

- Oh, gosh.
- I just hope that
I'm not about

to be taken out
by a piece of paper.

Oh, shoot. Okay, breathe,

breathe, breathe, breathe.

22 1/2 minutes remaining.

Halfway, guys! Come on!

Go, go, go!

Come on, girl. Let's go.

- Right, Murt.
- What's going on, Gordon?

Oh, boy. So the hero of the dish
has to have a smoky flavor

- with a sweet and spicy sauce.
- Yeah.

Protein is some chicken thighs.

I don't want the smokiness
to be too crazy.

- Gotcha.
- Now I'm about to make
bourbon cream honey sauce.

How are you gonna get
this thing spicy?

I'm gonna use
Calabrian chili right here.

- Right.
- And then for the citrus,

I think I'm gonna do

a grilled cinnamon pineapple,

some arugula, and goat cheese.

You've got a lot of interesting,

uh, ingredients here,
but this is a dish

that doesn't sound like
it goes together.

- Just make sure we get
that balance right.
- Yep.

The sweetness,
the smokiness, umami.

The biggest thing
I'm worried about is the umami.

- Does these mushrooms count?
- Yeah. Beautiful cooked,
of course, they do.

Umami would be a porcini powder,
a soy sauce, a fish sauce.

- A savory, earthy,
meaty flavor.
- Okay, heard.

Remember, taste, taste, taste.

- Good luck.
- Thank you, Chef.

Citrus come through?

- I love the smoke in there.
- Michael.

- Hello.
- What is the dish?

I'm making a pan-seared
smoky striped bass,

and I'm putting it on top
of jasmine rice.

I got a coconut broth
that's sweet and spicy

that's going with it,
some blistered tomatoes

with bok choy,
like a warm salad kind of thing.

And what are you using
for umami?

So I'm using
the fish sauce inside this,

and then there's gonna be
a chili peanut topping.

So aside from having to listen

to all those
very specific demands,

you know,
we're in the semifinals.

So it needs to be
a top level dish.

Does this dish
have what it takes

- to make it to that level?
- Absolutely, yeah.

So I'm just trying
to keep it elevated

and make sure that
all the flavors are there.

Okay. It's a big risk,
Southeast Asian dish, Michael.

- Good luck.
- Thank you, Joe.

- Right, Rebecka.
- Yes, Chef?

- So the smoky element
to this dish is what?
- I smoked a pork loin.

- I've always used
the smoked paprika.
- Gotcha.

- My sweet and spicy sauce
is my famous tomato jam.
- Okay.

I'm just gonna pop a little bit
more heat into it.

And then umami
with the mushroom.

And then the citrus note?

- The couscous with lemon juice.
- Right.

It has toasted pine nut.

Don't slice than pork too early.
And taste it first, yeah?

- Thank you.
- 40 minutes gone.

We're now down to our
final five minutes remaining.

- Taste everything, guys, okay?
- Oh, gosh.

Okay, breathe, breathe,
breathe, breathe, breathe.

Becca's is a very strange dish.

The protagonist is
a smoked New York strip,

but she's doing it
with an orzo.

And then also she has asparagus
that's being cooked

in garlic and soy.
So that's where she's gonna
get her umami from.

Wow, I'm not too sure if that's
a fully composed dish there.

She could be in trouble tonight.

Murt, he's got a chicken thigh,
and then he's doing mushrooms,

but in a cream honey sauce,

and a ground pineapple
and cinnamon salad.

Don't know
how I'm feeling about this.

I think he's creating aspects
of the dish,

but will it ever make sense
all together in a dish?

Keep it together,
keep it together,
keep it together.

It's interesting
to see the Gen Zers
a bit out of their depth.

- Maybe they're not used to
following the rules as much.
- Yeah.

- Two minutes!
Think about the plate.
Think about the elements.

- Looks perfect.
- Oh, my gosh.

- Let's go, Kamay.
- Come on, come on!

- Okay, okay, okay, okay.
- All right.

- 60 seconds to go!
- Oh, man.

Go, Murt.
Check your seasoning, Michael.

- Finishing touches. Let's go!
- Garnishing, yes.

Let's go, guys!
Come on! Pull it together.

- Ten...
- Let's go.

Nine, eight, seven,

six, five, four,

- three, two, one.
- That's it. Hands up.

And stop. Well done.

This was a hectic cook.

I was surprised I was able
to get everything done

because there was a lot
of elements to this dish,

and I just hope
it all worked out.

I feel like I hit
all the elements,

but it looks really simple
compared to what

I felt like I just did
in those past 45 minutes,

and it's just
not semifinal-worthy.

I am flustered.
That was a tough challenge.

Um, umami, citrus,
smoky, sweet, spicy...

I think I got all
the elements on the plate,

but my main concern
is I don't know

- if they all go together.
- Whatever happens, happens.

I'm trying to get
into the finale,

but the answer to the riddle

was the dish that
we put in front of us,

and I just don't know
if I solved it correctly.

I don't know, man.

I'm up in the air.

I'm up in the air right now.

Right. Well done, all of you.

Now we're about to taste
all five of your dishes,

after which, sadly, one of you
will be leaving the competition.

Right, let's start
with Kamay, please.

Go, Kamay!

I'm feeling pretty confident

in the way that this dish
represents the review,

and I think the judges
will appreciate that.

What you have in front of you

is a smoky turmeric
garlic chicken,

a saffron jasmine rice
with lemon zest,

and anchovy paste
for umami and citrus.

A blood orange
and fish sauce Swiss chard,

and a sweet
and spicy zhug sauce.

Visually, it looks beautiful.

Let's hope it tastes
as good as it looks.

Shall we?

Kamay, chicken's delicious.

It's smoky. It's fragrant.

And that sauce at the end?
Yeah, delicious.

- Really good, indeed.
- Thank you, Chef.

I just love the choices you made
as far as the sauce.

Talking about sweet
and spicy agave.

You really nailed
that part of the riddle.

And I think that sort of
aromatic punch from the orange,

- it's just a wonderful touch.
- Thank you, Chef.

Kamay, I taste smoky,
I taste citrus,

I taste umami, I taste sweet,

and the interpretation
of the review is perfect.

- Thank you, Joe.
- Good job. Thank you, Kamay.

Good job, Kamay.

The next dish we'd like
to taste is from Murt.

Looking at this dish,
you know, I'm proud of it.

It has color,
it has bold flavors.

But I'm a Gen Zer.

I'm all about breaking
the rules.

And this challenge
is about following them,

and I'm not good at that.

I have a smoky
salt chicken thigh

with a spicy creamy
mushroom sauce.

The umami's coming
from the mushrooms

and then a parsnip purée.

Citrus is coming from the
grilled pineapple arugula salad.

Murt, the bit
that's slightly odd for me

is the grilled pineapple salad,

especially with
a parsnip purée.

It doesn't look cohesive.
Shall we?

Listen, the chicken thigh
is cooked beautifully.

- Thank you.
- After that, it gets confusing.

We've got the spicy notes,
but then they're clashing

with the sweet notes
from the pineapple.

You have creamy sauce

with creamy parsnips,

and then you have this
grilled salad on the side.

I just think these
are big mistakes, Murt.

Understandable.

The actual chicken and purée
and mushroom and sauce is good,

but if I eliminate
the spicy fruit salad,

- then I'm missing
half of the task.
- Thanks, Murt.

It's tough up there.

Rebecka, please bring
your dish down.

I'm confident
all the flavor is gonna
work together,

and I hope the judges see
that my jam and my pork
are the star.

I made a smoky pork loin
with a spicy tomato jam,

citrus couscous,

and my umami
is sautéed mushrooms.

I love the idea of the color
of those spices in that rub.

- Thank you.
- Shall we?

So the hero has a smoky flavor.
Beautifully done.

The jam lifts up that pork,
and actually,

with that combination,
absolutely bang on.

- Good job.
- Thank you.

I think what you were able
to do exceptionally

is make sure that some spice
was added to that jam.

- Just a beautiful marriage.
- Thank you.

The pork loin
is actually quite moist

and flavorful on the inside,
and smoky all at the same time.

You hit all the elements,

and you still made
a really good dish.

- Thank you, guys.
- Thank you.

Right. Next up,
Michael, please.

It was definitely
a chaotic challenge today,

and I want this so bad,
to be in the finale.

So I'm really hoping that
I did enough with this dish
to get me there.

So it's a smoky striped sea bass
with a chili peanut topping.

The jasmine rice
with a coconut broth sauce.

The citrus is in the blistered
tomato and bok choy.

The umami is with
the red pepper and the shrimp.

So visually,
there's a lot going on here.

I just love the energy
you put into these things.

- But will it come together?
- Yes, Chef.

Michael, the hero is delicious.

You smoked
that sea bass beautiful.

It's glistening, it's crisp,
and it's everything you want.

But the one big ingredient
missing from this plate

- is self-edit.
- Yes, Chef.

Yeah, for me,
that sauce is truly delicious.

There's so many great things
about this dish,

but just a lot going on there
that's difficult to distinguish

- all the flavors.
- Thank you, Chef.

This is a good dish.
It just lacks the real edit
of a restaurant dish.

- But you performed
the task at hand.
- Thank you.

- So complex. Yeah.
- It's like half a menu.

Okay, so next up, Becca.

Looking at my dish,
I see everything wrong with it.

It's too simple.
It's too basic.

I don't think the flavors
go together.

Why in the world
did I use orzo?

So I'm thinking someone
will have to have messed up

way more than I did
for me to stay in
this competition.

So I have made
a smoky seared ribeye,

a lemon butter orzo,

soy glazed asparagus,

and a sweet and spicy soy sauce.

Yeah, this looks
a little bit odd

as far as the choices
you've made.

That asparagus
looks completely hammered.

I just really hope that
the flavor makes up for it.

Shall we?

Uh, Becca, the smokiness
is there on the ribeye.

It's got a great sear on there.

There is the citrus notes
on the sides, which is lovely.

But the sweet, spicy dressing,

- it doesn't make sense
in the dish.
- Yes, Chef.

You know, there's so many
different directions
you could've gone here.

- Orzo was definitely
not one of them.
- Yes, Chef.

I don't know what penalized you
more tonight,

being able to stay
within strict guidelines

or the lack of reference
for global cuisine.

I think that probably a bit
of both had to come into play

with your limitations
on this dish.

- Yeah.
- Thanks, Becca.

Thank you.

It's not a fully composed,
cohesive dish.

Now Joe, Aarón, and myself need
to take a very serious moment.

Please make your way
down to the front.

Excuse us.

So tonight they had to use
the review to inspire a dish.

A lot of them
overthought it, right?

I don't know
what I was thinking.

I just-- I just, like,
did everything.

And others that
didn't do enough of it.

- Yeah.
- We're all in agreeance?

- Yep.
- Yeah?

Right, there were
three individuals tonight

that really did stand out.

- Kamay...
- Thank you.

Rebecka, and...

Michael.

You three, congratulations.
Make your way to the balcony.

I am thrilled.
I'm top four in "MasterChef."

If I survive
the next challenge,

I will be cooking
in the finale.

I can't even wrap
my brain around it.

Murt and Becca, the final person

that will be cooking
in the next challenge is...

Becca.

Oh.

Please say goodbye to Murt

and join everybody else
on the balcony.

You're so amazing.

- Good job, Becca.
- Murt, sadly,

tonight the dish
missed the mark.

But, young man,
you've really lit up
this kitchen,

and I think
you've grown substantially

into a phenomenal chef.
Seriously, well done.

I appreciate it.
Thank you so much.

Come and say goodbye.

- Take care, bud.
- Bring it in here.

- Bring it in here.
- Well done, bud.

- Good job.
You know, coming
into this competition,

I think I came in here
like a little frat boy.

- Yeah! Let's go.
- Bottoms up.

But I've learned a lot
about myself.

I have an inner confidence

that I never knew I had.

Come on, Gen Z. We got it.

Cook, cook, cook, cook.

I had an overall good time.

- Sheesh, man!
- "Sheesh, man!"

I've never seen anyone
whisk like that.

It looks like Murt's
starting a fire.

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

Was that that noise?
You just ripped your pants?

- I just ripped my--
- You'll be fine.
We've had worse.

I feel like
I was the underdog,

but I think I've really shown
how well I can cook

and outperform
what I thought I could do.

Murt.

If there's ever a time
to shine with the clever use
of those spices,

- it's tonight. Well done.
- Thank you, Chef.

It's not the last
you're gonna see of me.

I'm definitely too pretty
of a face to ignore, so...

I'm excited
what the future holds.

Now there are four remaining.

One challenge away from
making it into the finale.

But to get there,
you'll have to face
your toughest challenge yet.

- Give me just a moment.
- Where is he going?

Okay, final four,
please come back down.

I've watched this show
for years.

I know what that means.

It's keeping up with Gordon.

This is your toughest
challenge to date.

You have to make it past
the big man himself.

- Oh, my gosh.
- Now, to make it
into the finale,

I have to survive Chef Gordon,
and I'm honestly terrified.

Right, it's time
for keeping up with me.

I'm waiting for nobody.

Oh, my gosh.

Now your challenge tonight
is to cook right alongside me.

And your dish not only
has to look like mine,

but it's gotta taste exactly
the same as mine as well.

Miss a step or an ingredient,
and you could be going home.

- Is that clear?
- Yes, Chef.

Let's do this. Come on.

Right, all of you, tonight
you'll be keeping up with me

as I cook...

- Whoa.
- ...a delicious
pan-seared salmon

with truffle gnocchi,
sautéed asparagus,

a fennel and Pernod
beurre blanc,

finished with crispy leeks
and seaweed.

One show-stopping,
incredibly challenging dish.

Everyone, Gordon
is gonna show you how
it's done step by step.

If you miss something,
that will definitely
hurt your chances

of making it through
to the grand finale.

Now once I'm done, you'll have
an additional 30 seconds

- to finish off your dish.
- Only 30 seconds.

- Right! Head to your stations.
Let's go.
- Thank you.

This challenge is gonna be
like the tortoise and the hare.

Gordon is the hare up there
going crazy,

and I'm hoping
I'm not the tortoise.

I'm terrified.

Right, our time starts now.

First off, let's go, guys,
sharpen those knives.

From there, we're gonna go
for the gnocchi.

Cut the potato in half
into your ricer.

Look at me and squeeze gently.

- Yes, Chef.
- Now, salt generously.

- Touch of pepper. Heard?
- Heard, Chef.

A little drizzle of olive oil.

From there your black truffle.
Grate in.

Go, baby, go.
- Get your parmesan
into that potato.

Stay with me, guys.
Stay with me.

- Come on, baby.
- Rebecka, your parmesan.

- Don't forget it, please.
- Pardon me?

Stay with me.

From there, take your egg,
open it up.

- I want the yolk only.
- Oh,.

Right now,
keeping up with Gordon,

it's like trying
to keep up with a tornado.

It's absolutely insane.
I know I'm fast in the kitchen,

but I don't know
if I'm as fast as Gordon.

Lightly sprinkle
half the flour in.

- Let's go, Michael!
- Oh, come on.

I'm mentally just trying
to lock in right now

because I know that one little
mistake can be the detriment

to me getting in the finale.

Now flour your hands
and start working that dough.

- Seasonings in, yes?
- Yes, Chef.

- Truffle.
- Yes, Chef.

- Parmesan, yes?
- Yes, Chef.

- You sure?
- No, parmesan is not--

Let's go.
Grate it in. Let's go.

Ay-yi-yi.

It should be a nice,
soft, pliable dough.

Onto your board!

Now we're gonna work that dough.
Two hands.

Keep going.

I'm actually really scared

'cause I've never
made gnocchi before.

Now we're gonna go almost
like a cigar shape.

- See mine?
- Yes, Chef.

Kamay looks like
she's falling behind, no?

Okay, focus.

But I think my skill set
as an attorney

is really coming into play here.

Every day at work

I am listening carefully

and processing information.

So I am keeping stock
of exactly what I've missed,

because if you make an
assumption and it's wrong,

it could cost you everything.

Now the exciting part.
Two inches long.

We want six on the plate,
but we're gonna
start with eight.

- Heard.
- Now take your thumb,

place it onto the board,
and fold over.

And the idea here is the grooves
get really nice and crispy.

Good, good,
good, good, good.

Let the thumb do the work.
Push it into the board.

- Gently now.
- Yes, Chef. Holy moly.

Now from there, get your salmon.

- Lightly oil your pan.
- Yes, Chef.

And hold that down to get
that skin nice and crispy.

- Heard.
- Now get your rosemary
and thyme, get your garlic,

and now the salmon is working.
So far, so good?

Yes, Chef.
- From there,
the fennel beurre blanc.

- Heard.
- Take the fennel,
slice lengthways,

cut across with your knife,
back over.

This is a beautiful,
fine dice.

Come on, baby.
You can do this.

Same thing for the shallot.

Along, back under,
and then just let that go.

Right, pan number two,
crank up the heat.

- Yes, Chef.
- Olive oil in.

Fennel and shallot
into your pan,

and to soften that up,
a little knob of butter.

- Butter, Chef?
- Butter!

- One knob into the salmon?
- No.

- To your sauce.
- Thank you.

Sweat them off
without any color, yes?

- Yes, Chef.
- Turn that salmon back over.

See how crispy that is?

Once you've colored the salmon,
sear underneath it,

and now we just lock in
all that flavor.

And then from there,
once we got the color on that,

turn it back over,

and let it cook skin side down.

So the cook on the salmon
is crucial.

You have to have
the crispy skin.

Right.
Go back to the sauce now.

And now we're gonna go
for our Pernod.

Please be careful.

In, stand back, and flambé.

Really important,
you have to burn off
all that alcohol.

Stay with me, guys.
Well done, Kamay.

Let's go, Becca.

So Gordon says put the Pernod
in the pan and flambé.

Becca, not in the salmon.
She put it in the salmon.

- Oh, my God.
- Turns out there are two pans,

and I put the Pernod
in the wrong pan.

- Ugh. Crap!
- To make into the finale,

first and foremost,
don't light the fish on fire.

Oh, my gosh.

Shoot!

And flambé. Really important.
Stay with me, guys.

Becca, not in the salmon.
She put it in the salmon.

- Oh, my God.
- Shoot!

That's salmon, and it
should not be flambéing.

So is Rebecka
and Michael.

All of three of them
have made the mistake

of flambéing the salmon
instead of the sauce.

We've all flambéed our
beurre blanc and not the salmon.

Yes?

I put the alcohol
in the wrong pan,

and my heart just sinks
'cause I know I just made

a crucial mistake that could
cost me this competition.

- Listen to me, guys.
- Oh, jeez.

I am so frustrated right now,

but I don't really have time
to think about it.

I just have to edit
and get this dish out.

Pan number three,
asparagus in.

- We're gonna blister
those asparagus.
Yes, Chef.

Now the sauce, once that's
reduced down to a syrup,
we add our cream.

This stops the beurre blanc
from breaking, understood?

- Yes, Chef.
- Heard.

Now put four nice little knobs

of butter into that sauce
and whisk it in. Heard?

- Heard!
- Yes, Chef.

- Good. Stay with me.
- Oh, God.

Rebecka just poured
the cream into the salmon.
Listen to me, guys.

The cream goes
in the beurre blanc.

Oh, not in the fish.
Ah, sheesh.

- Damn it.
- What a crazy mistake.

My fish and that beautiful
crispy skin is destroyed.

- Dear Lord.
- This is a disaster.

We gotta move now. Let's go.

What a freaking mess.

Get your aged balsamic vinegar

- and go over the asparagus.
- Boomers never cook this fast.

We take our time.
We're having a little wine.

- This is not normal.
- Right, check the salmon.

It should be nice
and pink inside.

Getting close,
getting close.

- Oh, God.
- This is done.

- Oh, come on.
- Let's go, Michael.

Get your pan on now
for your gnocchi.

- Yes, Chef.
- Stay with me, guys.

Very carefully in.
Groove side down.

Heard.
Come on. Go, go, go.

They have to be very careful
not to burn that gnocchi.

Let's go, Rebecka.
Cook, cook, cook,
please.

Turn them over
once you got the color.

Beautiful crispy pillows
on the outside.

Nice, light, fluffy
in the center.

- Good.
- Out onto a tray and drain.

Right, recap.
Salmon nice and pink.

Asparagus blistered.
Sauce beautifully done.

Gnocchi resting.
Now for the garnish.

These are not quite ready.

Get your leek.
These need to be super thin,

otherwise they're never
gonna get crispy.

Good, good,
good, good, good.
- Heard?

- Heard, Chef.
- Good. Now pan on the back,

crisping up these leeks
nice and golden brown.

Come on,
come on, come on.

Once you're happy
with the crispiness,

straight in
to the seared blanc.

Yes, Chef.

Go, go, go, go, go.

Togarashi spice,

and then mix it
with the seaweed.

- Yes, Chef.
- Right.

Crispy, crispy.

Now for the plating.

First off, get your asparagus,

and then your
six beautiful gnocchi.

Okay. Easy.

From there, get your truffle,
and just grate over the gnocchi.

And then a little touch
of parmesan cheese.

From there, sit the salmon
nicely on top of the asparagus.

- Yes, Chef.
- Two nice spoons of sauce
in the middle of the plate.

- Okay.
- Your leeks, sit them on top,
and there we go.

Our beautiful pan-seared salmon
with truffle gnocchi.

Your 30 seconds start now.
Let's go, guys.

- Come on, Michael.
- Let's go, guys. Come on.

- Let's go. You can do it.
- Let's go.

- Okay, focus.
- Oh, come on, come on.

Ten, nine, eight,

- seven, six...
- Hurry, hurry.

- ...five, four, three...
- Come on.

- ...two, one.
- And stop! Well done!

- I started flambéing my salmon.
- I did, too.

- Oh, my God.
- I did the same exact thing,

so my sauce
doesn't have the Pernod.

This isn't my best performance.

My gnocchi looks good,
my sauce is held together,

but my salmon is burnt.

To go home
right before the finale,

I just feel like
I'd be letting everybody down.

So I'm just praying somebody

maybe made
a bigger mistake than me.

Now, Gordon's dish
looks amazing.

But the question is,
did you four meet his standards?

Right, Kamay,
please bring your dish up.

- Go, Kamay.
- This was by far

the most difficult
challenge so far.

This dish has to be

as close to Chef Gordon's
dish as possible.

But to my excitement,
they look pretty similar,

so I'm feeling pretty good
right now.

So, visually,
you look at these two dishes,

and you did a really good job.

I love the shape of the gnocchi.

And the salmon, the sauce,
beautifully done.

- Thank you.
- Shall we?

Kamay, salmon's
seasoned beautifully.
The skin is crispy.

Gnocchi just misses
that little bit of cheese
and truffle at the end,

but what I love here
is the sauce.

Yeah, the star
is that beurre blanc.

It's redolent with the anise
flavor 'cause of the Pernod.

And I just love
the subtle things

- like the char
on the asparagus.
- Thank you.

The gnocchi are delicious,
and the beurre blanc

is really, like, fantastic.

- Thank you, Joe.
- Well done.

Good job, Kamay.
You rocked it.

It's good. It's very good.

Next up, Becca.

I am extremely
proud of myself.

I gave this challenge
everything I have,

and I know
I did the best I could

to keep up
with Gordon Ramsay.

So, salmon,
it's slightly cremated on top.

The gnocchi's nicely colored.

A couple of times you struggled,

but tonight you did not give up.

I love that. Shall we?

So, salmon's cooked
beautifully inside,

- but it's got that charcoal
flavor on the outside.
- Yeah.

- The actual
beurre blanc is delicious.
- Thank you.

Yeah, I really enjoyed
the flavor of the beurre blanc.

It's really redolent
with tons of fennel,
which I really enjoy.

- Thank you.
- The asparagus were spot-on,

and the gnocchi could've
been lighter and fluffier.

But, look, eating this dish
all together, it's pretty good.

- Thank you.
- Thanks, Becca.

Good job, Becca.

You did good.

Michael, please bring
your dish up. Thank you.

- Michael.
- This is the first time
in this competition

that I've really
messed up a protein.

I'm just really praying
that my other elements
on this dish are strong

and enough to get me
into the finale.

Okay, salmon
does look burned on top.

But the good news is, I look
at the grains of the gnocchi,

they're beautifully pressed
into that board.

Halfway in, you looked
a little bit out of control.

Yeah, I poured the flambé
into the wrong pan,

- and my skin
got way too crispy.
- Right. Shall we?

So, sadly,
the salmon's overcooked.

The gnocchi,
a little bit longer than mine,

and they could do with a little
bit more searing underneath

so they're nice,
light, fluffy.

- But you bounced back and made
a really good sauce.
- Yes, Chef.

Yeah, it's a shame
about the skin on the salmon.

But I think for me,

the magic here is in
your sauce and your gnocchi.

So when you
have that little bite
in some of the interior

of the salmon itself,
that's a really magical bite.

Michael, you got caught in that
moment with the double flambé.

And it's unfortunate,
because the dish has some
redeeming qualities to it.

- Thank you, Joe.
- Thank you.

But the flavor's there, right?

All right, Rebecka,
please bring your dish down.
Thank you.

I'm feeling relieved
because I'm done with
this crazy challenge,

but I'm really concerned
about the sauce.

I know it doesn't have
the Pernod, so this could be

the one part of my dish
that sends me home.

So, gnocchi,
a little bit too thin.

Salmon, super crispy.
Sadly, the sauce is broken

- because you didn't
add enough cream.
- Right.

- And is there any Pernod in
the beurre blanc at all? No.
- Not at all.

- Oof.
- Mm.

Rebecka, is there any Pernod
in the beurre blanc at all?

- Not at all.
- No.

- Ooh.
- Right. Shall we?

So, Rebecka, salmon's
cooked beautifully.

I'm amazed you
got that skin crispy
after being doused in cream.

What's missing is that Pernod
in that beurre blanc.

- Yes.
- Which is a shame.

I think, for me,
the gnocchi are great.
They're browned nicely.

But you can't
get around the fact
that your sauce is broken.

- Yeah.
- I think the biggest error here
is this is not a sauce.

No, no.
- This is technically
a salad dressing,

- and that's a problem.
- Yeah.

Thank you, Rebecka.

- Salmon's pink.
- Yeah, no, the salmon's
cooked well.

Now, all of you,

Joe, Aarón, and myself
need a very important moment.

Make your ways round
to the front, please.
Thank you. Excuse us.

There was
an outstanding dish tonight.

- Kamay's got this.
- Thank you, guys.

- Becca. The sauce
was incredible for Becca.
Yeah.

- The cook on Michael's fish
wasn't that great.
- Yeah.

And then there was one dish
that was not complete.

- I torched my salmon.
- But you made
a beautiful sauce.

- All in agreement?
- Yes, Chef.

What a night.

Now, three of you are about
to head into the grand finale,

whilst one of you will be
leaving the MasterChef kitchen.

Joe, Aarón, and myself
felt that one home cook
really stood out.

Congratulations goes to...

- Kamay.
- Well done.

- Good job, Kamay.
- Head up onto the balcony.

- Thank you.
- Top three! Whoo!

This is the moment
I've been waiting for.

It feels like such a relief.

The next individual joining
Kamay in the grand finale,

congratulations goes to...

Becca.

Head on up to the balcony.

- Good job, Becca.
- Gosh.

- Congratulations.
- Good job.

I'm proud of you.

Now, Rebecka and Michael,

you both had faults
in your dishes this evening,

and this has been
a really tough decision.

But the final individual
heading into the finale,

congratulations goes to...

Michael.

- Good job, bud.
- Congratulations.

Please say goodbye to Rebecka.

You deserve it.

- Thank you.
- Well done.

I don't even know
how I'm here right now.

But to actually be
in the final three

is completely surreal.

Rebecka, salmon
was cooked beautifully.

But unfortunately
your dish was incomplete,

because the sauce
was missing the Pernod.

But honestly,
I think you were always the one
to beat in this kitchen.

- You know that?
- Thank you. Appreciate
that very much.

Who thought that
a 63-year-old grandma

would be standing in
"MasterChef" in the top four?

Thank you so much
for everything.

Come and say goodbye,
my darling.

- Please.
- Good job!

I love you, girl.

- I love you, too.
- I love you more.

- Awesome. Oh, my gosh.
- I love you more.

I am leaving here so proud,
so happy, so thankful.

- You move quick, don't you?
- They think I'm slow.
They think I'm old.

- I'm coming for 'em.
- I think I proved to
these other generations

that the Baby Boomers
have not stopped living.

- Don't mess this up.
- Oh,.

- Exactly.
- You and I are alphas, right?

- We would butt heads.
- Yes, we are. We would probably
kill each other, yeah.

- We probably would.
- Big shout-out to Rebecka.

- Rebecka.
- Good job. Good job.

This experience has really
just fulfilled me in a way

that I guess
I've been yearning for.

I never thought in my career
I'd say I love the plating

of a meatloaf,
but this one looks so good.

Fish is nailed.
Clams delicious.

This tastes like
my mother's fish brodetto.

- This dish is amazing.
- It's a joy to taste.

You're gonna make me cry.

I'm not leaving sad.
Leaving happy, guys.

I feel like I've just
touched the surface

of what it means
to be an excellent cook.

- Bye, Rebecka. Love you.
- Love you guys.

I'd like to say to all
the other Boomers out there,

it's never too late
to accomplish your dream.

- Bye, darling.
- Bye-bye, guys.

- What a queen.
- Oh, my gosh.

Well, well, well.
We have our three finalists!
Well done! Come on!

Kamay, Becca, and Michael.

Rest up, and get ready
for the culinary fight of
your lives. Good night.

- Y'all.
- This is wild.

- Oh!
- Next time,

Generations" grand finale.

- Welcome!
- The top three,

Michael, Becca,
and Kamay go head to head

- to become America's
next MasterChef.
- Yeah!

Tonight, once and for all,
we'll find out which generation
does have the best cooks.

- Sizzley!
- Looking great, Mike.

- Come on, guys!
- Oh, gosh. Okay.

- Come on, come on.
- She's up against it
in a major way.

That didn't turn out good.

There's a lot
of components to this dish.

The worst thing he could do
is rush too much.

- Oh, God. It's more rare.
- Deep breath, Mike.
Deep breath.

Only one cook will win
the title, the trophy,

and a quarter
of a million dollars.

This shows technical flair
beyond belief. Well bloody done.

I think the magic lies in
that soup. It's so developed.

- Everything is an excellent.
It is quite magical.
- Thank you.

America's next MasterChef is...