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Gordon:
Previously on "masterchef"...
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Hell's freaking kitchen.
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It's a crossover, baby!
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You're gonna
be feeding every guest
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Inside my restaurant.
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On order.
Three scallops, three risotto.
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I have the scallops ready.
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I wouldn't serve that
to my ( bleep ) bulldogs.
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I will step it up, chef.
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Blue team, table 12, go.
Well done.
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- Very proud of you guys.
- Sav, check the filet.
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Feels medium rare to me, chef.
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Survey says, ( bleep ) raw.
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The team going
through to the semifinal
is the blue team.
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Wayne did a great job
in his captaincy,
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And, you know,
I'm embarrassed.
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We were not on
the same page as a team.
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The person most responsible
for your loss tonight was sav.
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Tonight, it's the semifinal.
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Let's go, top five.
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- You are facing two challenges.
- Wow.
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We want to see a michelin star
stuffed pasta dish.
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- Come on, guys.
- I can do this.
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- This is absolutely insane.
- Just three of you
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- Are making it into the finale.
- Great, now you tell me.
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There's only one man
standing in your way.
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Me...
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...As we cook one
of my signature dishes.
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- Let's go.
- Keeping up with gordon ramsay?
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- Aah!
- Scary as ( bleep ).
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Cauliflower's on,
venison's smoking,
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Gnocchi's resting.
You guys with me?
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- Taking too long.
- I'm getting anxiety watching.
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- Whoo!
- Uh-oh. She's gonna burn it.
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- I don't know what happened.
- Oh, lord.
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I'm going home.
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( bleep )
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( music playing )
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- Man!
- Come on.
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Here we go, here we go.
You ready, semifinal?
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Oh, my goodness,
have we got the best five.
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- This is serious business.
- Joe: Yep.
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Gordon:
Big one tonight.
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Welcome back, guys.
Come on in.
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- Top five, baby.
- Let's go, top five!
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My goal was to make
the top five.
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All right.
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So I'm here.
Dream is fulfilled!
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Yeah.
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But now I know,
if I put my mind to it,
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If I pray on it,
if I manifest it,
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I'm gonna use that energy
to get into the finale.
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Right, welcome back,
all of you.
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And congratulations
to you all for making it
to the top five.
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- Thank you.
- Chef.
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Tonight is
the semifinal night.
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- Whoo!
- Wow.
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And tonight you are
facing two challenges.
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- Wow.
- Okay.
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Aarón: In both of
tonight's challenges,
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Whoever cooks the worst dish
will be immediately sent home.
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Now, if you survive
elimination tonight,
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You'll be staring down
a battle for the title,
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The trophy, and that quarter
of a million dollars.
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Let's go.
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Now, for tonight's
first big challenge,
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Each and every one of you
will make...
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An incredible...
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Stuffed pasta dish.
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When stuffed pasta is executed
to the highest level,
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They are showstoppers
beyond belief.
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- Incredible.
- Wow.
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Tonight, we want to see
your version
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- Of a michelin star
stuffed pasta dish.
- Awesome.
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Hell, yeah. This is what got me
my apron for "masterchef"
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Was a stuffed pasta dish.
So I'm super pumped.
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This could not
line up better for me.
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Right, under
these five cloches
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Are five different
flavored pastas.
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- Oh.
- Okay.
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Okay, reagan, come on up here
and choose a dough.
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Yay! I got spinach pasta dough.
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- Are you happy?
- I feel like I can
make this sing.
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Good.
Take that and take it
back to your bench.
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- Well done.
- Thank you.
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Jennifer, step up
and select a cloche.
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Ah, red beet pasta dough.
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I'm very excited
about this color.
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I think it'll be
beautiful on a plate.
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Head back, please, thank you.
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Grant.
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- This is the one. Oh!
- Wow.
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I love that.
Got that squid ink pasta dough.
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That's the difficult one.
Get it right and it's
a showstopper.
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Thank you.
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00:04:04,328 --> 00:04:05,410
Kennedy.
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00:04:09,500 --> 00:04:10,666
- Mm.
- Oh.
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00:04:10,668 --> 00:04:13,210
- Plain pasta dough.
- What do you think?
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00:04:13,254 --> 00:04:14,628
I'm excited that
I can be creative with it.
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I'm an artist,
so that's what I do best.
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- Please head back
to your station.
- Thank you.
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Wayne.
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- The saffron pasta dough.
- Mm, tough one, this one.
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'cause it's full-flavored
saffron, you'll taste it,
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So you need to create richness
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In whatever you're gonna
fill it with or cook it with.
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It's just another challenge
here in this kitchen,
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- And I'll figure it out.
- Okay, wayne, head back.
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- Gordon: Well done.
- Aarón: Okay, guys,
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You have 45 minutes
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To prepare your stuffed
pasta dishes.
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And, remember,
they have to be michelin star
quality dishes.
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Your 45 minutes start now!
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- Let's go.
- Whoo!
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- Whew!
- ( humming )
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- Ooh!
- Okay, let's do this.
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Today's huge because there are
only three spots in the finale.
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Almost half of us
are going home.
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- Parsley.
- I got shallots.
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Lemons.
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I make my own pasta frequently,
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But not stuffed pastas.
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That's a whole
different ballgame,
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So it's definitely
one of the more
intimidating challenges.
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Oh, ( bleep ).
( bleep ), ricotta.
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Get your pans on,
get that water boiling.
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Season them beautifully.
Let's go.
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Oh, my god.
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I got the roasted
red beet pasta dough.
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My husband is italian,
and we took a cooking lesson
in tuscany.
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So I'm making a veal tortellini
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With osobuco, ricotta,
and a red wine reduction.
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We're all so talented here.
It's anyone's game.
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- There's no room
for mistakes today.
- Okay.
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00:05:49,350 --> 00:05:51,224
I got the saffron pasta today.
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I've never worked
with it before.
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I know the flavors
a little bit,
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00:05:54,188 --> 00:05:56,980
So I'm gonna make
a lobster-stuffed ravioli.
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It's gonna have some chorizo oil
and a tomato butter sauce.
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I'm really hoping to do
something different
and knock it out of the park.
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00:06:03,364 --> 00:06:06,114
- Pasta challenge.
Extra tough today.
- Mm-hmm.
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00:06:06,158 --> 00:06:08,367
- This is absolutely insane.
- Gordon:
Five different flavors.
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They've got to elevate this dish
into michelin star quality.
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- Okay.
- What does a great cook need?
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- You need finesse
and precision.
- Yeah.
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And pasta-making
is exactly that.
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Joe: But also because
we provided them each with
a different flavored pasta,
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There's a very strong
intellectual component
to this challenge
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In knowing how to pair flavors,
knowing what to fill it with,
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And knowing how to sauce it.
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- Yeah.
- A little pepper.
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Get through this one
and they've got
one foot into the finale.
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- Ooh!
- Guys, we're 10 minutes down
with 35 minutes to go!
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- That looks really good.
- Let's go.
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Okay, come on.
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( bleep )
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Right, reagan,
tell me about the dish.
Where are we going?
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We are making
a spinach pasta
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With swiss chard,
ricotta cheese...
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- Good.
- ...And a tomato sauce.
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- Make sure that filling
is all ready.
- Yes.
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- Where's your swiss chard?
- It's right here.
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Okay, good.
Get another pan on,
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Get that nice and hot,
so you can multitask.
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00:06:59,378 --> 00:07:01,211
Then shape them
into a nice ball,
166
00:07:01,213 --> 00:07:04,214
So when you start rolling,
you just go bang, bang, bang.
167
00:07:04,216 --> 00:07:06,216
- And don't get
the pasta too thick.
- Okay.
168
00:07:06,260 --> 00:07:07,717
- You've got this, girl.
- I got this.
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00:07:07,719 --> 00:07:09,886
- Good luck.
- Yes, chef, thank you.
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00:07:09,930 --> 00:07:12,347
- Those are going.
- All right, grant.
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You've got the squid ink pasta.
What's the plan?
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00:07:14,393 --> 00:07:16,351
Yes, sir. Absolutely.
So we're gonna stuff
this squid ink pasta
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With both clam and crab meats.
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And then I'm gonna have
a white wine butter sauce.
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I think it's gonna come
out really, really nicely.
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- So you live in iowa.
- I do.
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And then you're land-locked.
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Yeah, this is something
that I'm not used to cooking,
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00:07:27,656 --> 00:07:30,449
So we've got squid ink already
and that seafood flavor.
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I'm gonna do
the exact same thing with what
I'm gonna fill it up with.
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00:07:32,995 --> 00:07:34,694
- Good luck, grant.
- Thank you. Appreciate it.
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00:07:34,696 --> 00:07:36,246
All right, where am I at?
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00:07:36,290 --> 00:07:39,124
Gordon:
Guys, 15 minutes gone,
30 minutes to go.
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- Got that done. That's good.
- Whoo, child.
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Reagan:
I feel a little anxious
about making this pasta.
186
00:07:44,298 --> 00:07:47,424
This is the first time that
I've made this kind of ravioli,
or ravioli period.
187
00:07:47,468 --> 00:07:49,509
- Or any kind of fresh pasta.
- With 45 minutes,
188
00:07:49,511 --> 00:07:52,053
There is no time to make
even one mistake.
189
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What have you got yourself
into, girl?
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00:07:53,932 --> 00:07:57,684
You can say that
I have a strategy, but this
is a 45-minute cook.
191
00:07:57,728 --> 00:08:00,520
I just know what it needs
to look like in my head.
192
00:08:00,564 --> 00:08:03,857
And once I put it on the plate,
pray that it looks like
what I want it to in my head.
193
00:08:03,859 --> 00:08:06,943
But this is definitely
our hardest cook, hands down.
194
00:08:07,029 --> 00:08:08,236
Ooh, lord.
195
00:08:19,333 --> 00:08:22,417
Guys, we are halfway.
Filling should be done.
196
00:08:22,461 --> 00:08:24,544
Water should be boiling.
Get that pasta rolling.
197
00:08:24,588 --> 00:08:25,795
- Come on.
- Let's go!
198
00:08:25,839 --> 00:08:29,007
- ( bleep )
- all right.
199
00:08:29,051 --> 00:08:31,968
I can do hard things.
I can do hard things.
200
00:08:32,012 --> 00:08:34,679
Taking too long. Whew, man.
201
00:08:34,723 --> 00:08:38,683
We're under 20 minutes to go.
Come on, let's go.
202
00:08:38,727 --> 00:08:40,060
- Perfect.
- Aarón: Kennedy!
203
00:08:40,103 --> 00:08:42,229
What's up, baby?
204
00:08:42,272 --> 00:08:44,898
- So, you got
regular pasta, right?
- I sure did.
205
00:08:44,942 --> 00:08:48,151
It's a blank canvas
and gonna definitely have to
amp up the flavor.
206
00:08:48,195 --> 00:08:51,738
- What are you gonna make?
- Crab-stuffed tortellini
with an uni cream sauce.
207
00:08:51,782 --> 00:08:54,324
So, I have seafood stock
going with shallots right now.
208
00:08:54,368 --> 00:08:56,243
I'm gonna add butter to it
and emulsify the uni in.
209
00:08:56,245 --> 00:08:58,203
Joe: You definitely
don't want to cook uni.
210
00:08:58,247 --> 00:09:00,205
Once you cook it,
it becomes like hard
scrambled eggs.
211
00:09:00,249 --> 00:09:01,456
- Yeah, of course.
- Exactly.
212
00:09:01,542 --> 00:09:03,333
I'm just gonna finish it
in the butter at the end
213
00:09:03,377 --> 00:09:04,709
- So it all blends together.
- There you go.
214
00:09:04,711 --> 00:09:06,127
- Good luck.
- Thank you.
215
00:09:06,171 --> 00:09:08,547
Come on, little loves.
216
00:09:12,761 --> 00:09:14,386
Jennifer.
217
00:09:14,429 --> 00:09:15,887
Right, you've got the beautiful
218
00:09:15,931 --> 00:09:17,222
- Roasted red beet pasta.
- Yes.
219
00:09:17,266 --> 00:09:19,599
I'm doing a beet root pasta
220
00:09:19,601 --> 00:09:23,311
With a veal, osobuco,
ricotta filling,
221
00:09:23,355 --> 00:09:25,855
And then I've got a red wine
and veal demi sauce.
222
00:09:25,899 --> 00:09:28,275
Yeah, it sounds nice.
Make sure you knock out
all the air
223
00:09:28,318 --> 00:09:29,818
- In between those layers.
- All that air.
224
00:09:29,861 --> 00:09:31,444
- Otherwise they're gonna burn.
- Yes, chef. Yes, chef.
225
00:09:31,488 --> 00:09:33,113
- Heard?
- Yes, chef, heard.
Thank you.
226
00:09:33,156 --> 00:09:35,574
- Let's go.
- ( sighs )
227
00:09:37,411 --> 00:09:38,368
- Okay.
- Wayne.
228
00:09:38,412 --> 00:09:40,203
- Hey, how's it going?
- Saffron.
229
00:09:40,247 --> 00:09:41,204
Perhaps the most
challenging one.
230
00:09:41,248 --> 00:09:43,123
Oh, great, now you tell me.
231
00:09:43,208 --> 00:09:47,377
Very floral.
Wants to be contrasted
by strong flavors.
232
00:09:47,379 --> 00:09:49,462
It does have a delicate nature
at the same time.
233
00:09:49,506 --> 00:09:51,548
- So you gotta make sure
you balance.
- Yes.
234
00:09:51,550 --> 00:09:53,883
I'm gonna make
a lobster-stuffed ravioli
235
00:09:53,927 --> 00:09:57,512
With a tomato
butter cream sauce
and some chorizo oil.
236
00:09:57,514 --> 00:09:59,222
Where does that go?
In the sauce?
237
00:09:59,266 --> 00:10:00,640
So, the chorizo's gonna be
just a chorizo oil.
238
00:10:00,642 --> 00:10:02,684
My sauce is gonna be
a tomato beurre blanc.
239
00:10:02,728 --> 00:10:05,020
- The finale is literally
around the corner.
- Yes.
240
00:10:05,022 --> 00:10:06,896
- How bad do you want this?
- Oh, man,
I want this really bad.
241
00:10:06,940 --> 00:10:09,274
I've learned so much,
but I still have
a lot left to prove.
242
00:10:09,318 --> 00:10:12,193
- All right. Good luck.
- Thank you.
243
00:10:12,237 --> 00:10:14,321
Gordon: Right, we're down to
the last 10 minutes, guys.
244
00:10:14,364 --> 00:10:15,363
10 minutes!
245
00:10:17,951 --> 00:10:20,368
- Ooh, that's good.
- Squeeze out all the air.
246
00:10:20,412 --> 00:10:23,246
- Beautiful.
- Gordon: Wow, this is exciting.
247
00:10:23,290 --> 00:10:25,206
So what'd you see
out there, chef?
248
00:10:25,208 --> 00:10:26,958
So, all right, reagan, wow,
spinach pasta.
249
00:10:27,002 --> 00:10:29,544
Nothing fancy,
but here's the fascinating thing
about reagan tonight.
250
00:10:29,546 --> 00:10:31,087
Across this whole competition
from start to finish,
251
00:10:31,131 --> 00:10:33,048
It's always been meat,
meat, meat, meat.
252
00:10:33,091 --> 00:10:34,090
Now she's going down
the vegetarian route.
253
00:10:34,134 --> 00:10:35,467
Vegetarian
for the first time.
254
00:10:35,510 --> 00:10:37,177
And so it's not
in her wheelhouse.
255
00:10:37,262 --> 00:10:38,762
You got this, baby.
256
00:10:38,764 --> 00:10:40,805
Cooking a vegetarian pasta,
as you know, is tricky
257
00:10:40,849 --> 00:10:43,350
Because to extract flavor,
you need a lot of refinement.
258
00:10:43,393 --> 00:10:45,518
If she can pull that off,
the simplicity of that
259
00:10:45,562 --> 00:10:48,063
Is quite impressive
and I think that sounds
like a winning dish.
260
00:10:48,106 --> 00:10:50,982
- Yeah.
- Oh, god.
261
00:10:50,984 --> 00:10:52,400
Aarón: So, kennedy has
a traditional pasta dough.
262
00:10:52,444 --> 00:10:54,778
She's gonna do a seafood
stuffing with crab,
263
00:10:54,780 --> 00:10:58,281
And then she's gonna use uni
for flavor with her sauce...
264
00:10:58,283 --> 00:11:00,492
- Wow.
- ...To kind of take it
to that decadent level.
265
00:11:00,494 --> 00:11:03,411
I love the idea of the uni
for that creaminess,
but that's complex.
266
00:11:03,455 --> 00:11:06,456
You have to be
so careful of that uni
'cause it's so powerful.
267
00:11:06,500 --> 00:11:11,503
- Oh, no.
- It's just not rendering.
268
00:11:11,505 --> 00:11:14,756
So, wayne has the saffron pasta,
which I think is probably
the most challenging.
269
00:11:14,800 --> 00:11:18,551
He's doing a lobster filling
and then a chorizo sauce,
270
00:11:18,553 --> 00:11:20,887
Which I'm not really sure
where that's going.
271
00:11:20,931 --> 00:11:25,809
I think that his ambition
for this ravioli may be
outpacing his ability.
272
00:11:25,852 --> 00:11:29,062
( bleep ),
I'm burning the butter.
Okay, perfect.
273
00:11:29,106 --> 00:11:31,231
Gordon:
We're down to the last
five minutes, guys.
274
00:11:31,233 --> 00:11:34,317
Pasta should be in
the water.
275
00:11:34,361 --> 00:11:35,985
Let's go.
276
00:11:36,029 --> 00:11:37,237
Aarón: Take into account
how long it's gonna finish
277
00:11:37,280 --> 00:11:40,031
- In the sauce, everyone.
- I can do this.
278
00:11:40,075 --> 00:11:42,992
- ( groans )
- aarón: Wayne, keep an eye on
all your reductions, okay?
279
00:11:43,036 --> 00:11:45,078
- You got a lot going on there.
- Yes, chef.
280
00:11:45,122 --> 00:11:47,288
Come on, oil. There's no way.
281
00:11:47,290 --> 00:11:49,207
Wayne:
I know that my sauce
is in jeopardy.
282
00:11:49,251 --> 00:11:50,542
I'm trying to make
this chorizo oil,
283
00:11:50,585 --> 00:11:53,294
But it's just
not coming together.
284
00:11:53,338 --> 00:11:55,296
That's going, that's reducing.
285
00:11:55,340 --> 00:11:58,216
And I have no time left,
so I'm gonna have to nix
286
00:11:58,260 --> 00:12:00,260
The chorizo oil
and the chorizo altogether.
287
00:12:00,262 --> 00:12:03,722
Gordon: We are down
to the last two minutes.
288
00:12:03,765 --> 00:12:06,725
- Start plating, guys.
- Ravioli should be
out of the water,
289
00:12:06,768 --> 00:12:08,852
- Cooking in the sauce now.
- Love it, love it, love it.
290
00:12:08,895 --> 00:12:11,688
- Okay.
- Fantastic.
291
00:12:11,690 --> 00:12:13,898
- Finishing touches.
Check the seasoning.
- Mmm!
292
00:12:13,900 --> 00:12:17,360
- Whoo! That's so good.
- Don't drown the pasta
in the sauce.
293
00:12:17,404 --> 00:12:22,323
Get the balance right.
60 seconds to go!
Come on, guys.
294
00:12:22,367 --> 00:12:24,117
You've gotta start
plating something, wayne.
Change gears.
295
00:12:24,161 --> 00:12:25,952
- Oh, lord.
- You got it, you got it.
296
00:12:25,996 --> 00:12:28,163
- Finesse. Let's go, jennifer.
- Beautiful.
297
00:12:28,206 --> 00:12:30,039
- Let's go, reagan.
- ( groans )
298
00:12:30,083 --> 00:12:32,417
- Joe: Let's go, guys. Come on.
- Focus, let's go.
299
00:12:32,461 --> 00:12:35,420
- Judges:
Ten, nine, eight...
- Move, grant!
300
00:12:35,464 --> 00:12:38,047
- ...Seven, six, five...
- Whew!
301
00:12:38,091 --> 00:12:42,385
- ( groans )
- ...Four, three, two, one.
302
00:12:42,387 --> 00:12:44,137
And, stop.
Hands in the air!
303
00:12:44,181 --> 00:12:48,933
- Whoo!
- Well done.
304
00:12:48,935 --> 00:12:50,685
Kennedy: This challenge
was difficult for me.
305
00:12:50,729 --> 00:12:53,480
I feel like doing pasta in
45 minutes is such a stretch.
306
00:12:53,482 --> 00:12:56,649
And they're looking down
to the nitty-gritty details,
307
00:12:56,651 --> 00:12:58,276
So to go forward,
you have to make sure
308
00:12:58,320 --> 00:13:01,029
That every component
that you have is airtight.
309
00:13:01,072 --> 00:13:04,282
Hopefully I brought
it all together in the end,
but I don't know.
310
00:13:04,284 --> 00:13:06,075
Wayne:
I feel the ravioli are great.
311
00:13:06,119 --> 00:13:07,327
The sauce, I don't know.
312
00:13:07,370 --> 00:13:09,412
I really don't know
on the sauce.
313
00:13:09,456 --> 00:13:13,041
Being so close
to the finale,
314
00:13:13,084 --> 00:13:14,709
It would be crushing
to not get there.
315
00:13:14,711 --> 00:13:16,294
But at this stage
in the game,
316
00:13:16,338 --> 00:13:18,963
With only five
really good cooks,
317
00:13:18,965 --> 00:13:20,840
There's nowhere to hide.
318
00:13:20,884 --> 00:13:22,217
I know I don't have
the strongest dish tonight,
319
00:13:22,260 --> 00:13:24,511
So my only hope
is that someone else's dish
320
00:13:24,513 --> 00:13:27,055
Has bigger problems
than my own.
321
00:13:36,483 --> 00:13:40,193
What a start to
a magnificent semifinals.
322
00:13:40,195 --> 00:13:42,320
Well done, all of you.
323
00:13:42,364 --> 00:13:45,031
Now, we're gonna taste
all of your dishes.
324
00:13:45,075 --> 00:13:48,618
Grant, please come down.
325
00:13:48,662 --> 00:13:50,912
Grant: These 45 minutes
were really fun for me.
326
00:13:50,956 --> 00:13:54,707
This is one of the most
confident I have felt
in this kitchen thus far.
327
00:13:54,709 --> 00:13:57,043
Okay, grant,
what is your dish?
328
00:13:57,087 --> 00:13:59,504
I made clam
and crab-stuffed caramelle
329
00:13:59,506 --> 00:14:02,465
With a white wine
and seafood stock sauce.
330
00:14:02,509 --> 00:14:07,095
Top marks for the technical
ability of your pasta work,
331
00:14:07,138 --> 00:14:09,389
But bizarre plating.
332
00:14:10,433 --> 00:14:11,432
Shall we?
333
00:14:18,984 --> 00:14:21,234
It's really good.
It's balanced.
334
00:14:21,278 --> 00:14:24,279
I taste all the flavor,
all the different components,
and I taste all the seafood.
335
00:14:24,314 --> 00:14:26,739
I just wish
those three random clams
weren't on the plate
336
00:14:26,783 --> 00:14:29,242
- Because they just don't
make any sense to me.
- Yes, sir.
337
00:14:29,286 --> 00:14:33,288
For me, I think
the boldness of having chopped
clams in a pasta filling
338
00:14:33,331 --> 00:14:37,292
- Is really crazy,
but works here.
- Thank you, chef.
339
00:14:37,335 --> 00:14:39,377
The skill involved
in this dish tonight
is exceptional.
340
00:14:39,421 --> 00:14:41,170
Definitely michelin star worthy,
let me tell you.
341
00:14:41,214 --> 00:14:42,922
- Thank you, chef.
- Thank you.
342
00:14:42,966 --> 00:14:45,133
Thank you all.
343
00:14:47,262 --> 00:14:49,971
- Kennedy, please bring
your dish down.
- Yay.
344
00:14:50,015 --> 00:14:52,265
When I did pasta
in the tag-team challenge,
345
00:14:52,267 --> 00:14:53,558
It was definitely a hot mess.
346
00:14:53,602 --> 00:14:55,351
But I feel like
I'm making a comeback.
347
00:14:55,395 --> 00:14:57,604
I've just grown as a chef.
348
00:14:57,647 --> 00:14:59,355
I want to show them
that I deserve a spot
in the finale.
349
00:14:59,357 --> 00:15:02,108
I made a crab and scallop
stuffed tortellini
350
00:15:02,110 --> 00:15:04,736
With an uni cream sauce
and caviar.
351
00:15:04,779 --> 00:15:07,322
The construction of the pasta,
I think, is textbook.
352
00:15:07,365 --> 00:15:10,283
I just hope that
it doesn't render too salty,
353
00:15:10,327 --> 00:15:12,952
'cause you have uni
and you have caviar.
354
00:15:12,996 --> 00:15:15,079
Shall we?
355
00:15:20,837 --> 00:15:25,256
Kennedy, I think the sauce
is so powerful salty, sea-ness.
356
00:15:25,300 --> 00:15:27,050
- It's a lot on top
of the caviar.
- Okay.
357
00:15:27,093 --> 00:15:28,927
But skillfully,
they're beautifully
put together.
358
00:15:28,929 --> 00:15:31,930
- That sauce is very intense.
- Okay.
359
00:15:31,973 --> 00:15:34,307
And it's overwhelming
the delicate nature
of the pasta.
360
00:15:34,351 --> 00:15:37,352
- Okay.
- I think the actual
ravioli is quite good,
361
00:15:37,395 --> 00:15:39,228
And the filling
is interesting as well,
362
00:15:39,272 --> 00:15:41,272
But I don't like the sauce.
363
00:15:41,316 --> 00:15:43,232
It's almost like
an uni butter.
364
00:15:43,276 --> 00:15:45,693
I would spread it
on my toast.
365
00:15:45,695 --> 00:15:47,695
- Thank you.
- Thank you.
366
00:15:51,242 --> 00:15:53,409
Next up, wayne,
please step forward.
367
00:15:53,453 --> 00:15:54,744
Wayne:
I'm a little worried
right now.
368
00:15:54,746 --> 00:15:56,162
I don't have enough sauce.
369
00:15:56,206 --> 00:15:57,997
I think the judges
are gonna look at my dish
370
00:15:58,041 --> 00:16:00,625
And wonder
where's the rest of it?
371
00:16:00,669 --> 00:16:03,252
I made a lobster-stuffed ravioli
372
00:16:03,296 --> 00:16:04,379
With a saffron pasta dough
373
00:16:04,422 --> 00:16:07,006
And a butter tomato
cream sauce.
374
00:16:07,050 --> 00:16:09,676
I'll be honest,
it does look unfinished.
375
00:16:09,719 --> 00:16:12,053
It needs some form of sauce.
376
00:16:12,097 --> 00:16:13,304
- Shall we?
- Yep.
377
00:16:19,980 --> 00:16:23,231
Gordon:
Pasta's rolled out beautifully.
Got the right thickness.
378
00:16:23,233 --> 00:16:24,899
The problem we've got here
is the filling,
379
00:16:24,943 --> 00:16:26,234
Because I can't taste lobster.
380
00:16:26,277 --> 00:16:28,486
It just needs
more seasoning in there.
381
00:16:28,530 --> 00:16:30,738
Aarón: With this
particular kind of pasta,
382
00:16:30,740 --> 00:16:32,532
It needs something to bring it
all together, wayne.
383
00:16:32,534 --> 00:16:35,076
But there's such
a small amount of sauce.
384
00:16:35,078 --> 00:16:36,869
It's just not there for me.
385
00:16:36,913 --> 00:16:41,499
The ravioli is quite good.
But, for me, it's half a dish.
386
00:16:41,501 --> 00:16:45,211
Sometimes when you
have too much ambition,
387
00:16:45,255 --> 00:16:46,421
It really affects
the end product,
388
00:16:46,464 --> 00:16:49,215
And I feel like
that's what happened here.
389
00:16:49,259 --> 00:16:53,136
- Thank you, wayne.
- Thank you.
390
00:16:53,179 --> 00:16:56,556
Next up, jennifer,
please make your way down.
Thank you.
391
00:16:56,599 --> 00:16:59,183
I am thrilled
with the way my dish looks.
392
00:16:59,227 --> 00:17:02,020
It is so feminine
and beautiful,
393
00:17:02,063 --> 00:17:03,187
And it makes me so proud.
394
00:17:03,231 --> 00:17:05,231
I've made red beet tortellini
395
00:17:05,233 --> 00:17:08,401
Stuffed with a veal osobuco,
ricotta, and herbs,
396
00:17:08,486 --> 00:17:10,945
Along with a veal demi
and red wine reduction.
397
00:17:10,947 --> 00:17:13,906
Visually,
it's just so beautiful.
398
00:17:13,950 --> 00:17:15,199
The sheen from the sauce,
399
00:17:15,285 --> 00:17:18,119
The delicacy
of the stuffed pasta.
400
00:17:18,204 --> 00:17:21,581
- Great job. Shall we?
- Thank you.
401
00:17:35,096 --> 00:17:37,513
It's delicious. Perfect.
402
00:17:37,557 --> 00:17:39,766
- No comment.
- Oh, my goodness.
403
00:17:39,809 --> 00:17:43,519
- That's high praise
from joe bastianich.
- It is. Thank you, joe.
404
00:17:43,563 --> 00:17:46,272
You strained the sauce.
You did all the small things
405
00:17:46,316 --> 00:17:48,691
Technically that are very sound,
and it impacts flavor.
406
00:17:48,735 --> 00:17:53,321
- Thank you.
- I think it's near perfection,
but I don't like raw garlic.
407
00:17:53,364 --> 00:17:56,199
A 90-second cook
on the stuffed pasta
408
00:17:56,284 --> 00:17:58,910
Is not long enough
to cook the garlic.
409
00:17:58,953 --> 00:18:02,580
- Apart from that, great job.
Thank you.
- Thank you, thank you.
410
00:18:06,628 --> 00:18:12,590
And, finally,
we'd love to taste the pasta
from miss reagan.
411
00:18:12,634 --> 00:18:14,550
That's my girl.
412
00:18:14,594 --> 00:18:17,053
Reagan: I've never
made spinach pasta before,
413
00:18:17,097 --> 00:18:20,389
But I know that my dish
tastes good, it's pretty,
414
00:18:20,433 --> 00:18:23,017
And I just think the judges
are gonna love this dish.
415
00:18:23,061 --> 00:18:26,437
I made a spinach ravioli
stuffed with swiss chard,
416
00:18:26,481 --> 00:18:30,108
Ricotta cheese,
and it's alongside
a tomato sauce.
417
00:18:30,151 --> 00:18:32,360
Visually, reagan,
they look delicious.
418
00:18:32,403 --> 00:18:35,071
- Definitely
restaurant quality.
- Thank you.
419
00:18:35,115 --> 00:18:37,115
You know what?
I disagree with gordon.
420
00:18:39,160 --> 00:18:41,494
These are home mama
italian cook-quality,
421
00:18:41,496 --> 00:18:44,455
Which is probably better than
restaurant quality.
422
00:18:44,499 --> 00:18:46,833
- Can't wait to taste it.
- Thank you. Thank you so much.
423
00:18:46,876 --> 00:18:49,168
- How long did you cook
them for, please, reagan?
- Three minutes.
424
00:18:49,212 --> 00:18:51,963
- Any stock in there?
- Vegetable stock.
425
00:18:52,006 --> 00:18:54,632
- So, you've gone
all vegetarian on us.
- I did!
426
00:18:56,970 --> 00:18:59,679
I have to say
that you made a reagan-style
427
00:18:59,681 --> 00:19:01,931
Full-flavored pasta dish
that's delicious.
428
00:19:01,933 --> 00:19:05,184
- Thank you.
- This has a profoundness
that is very unique,
429
00:19:05,228 --> 00:19:07,603
- And it's also
very delicious.
- Thank you.
430
00:19:07,647 --> 00:19:10,064
Skill wise, technically,
it's beautifully done.
431
00:19:10,108 --> 00:19:11,315
There's no air
trapped in there.
432
00:19:11,401 --> 00:19:13,067
The greens are braised
beautifully,
433
00:19:13,111 --> 00:19:14,861
And, so, yeah, great job.
434
00:19:14,904 --> 00:19:18,239
- Thank you.
- Good job, baby!
435
00:19:18,241 --> 00:19:22,368
- That's what I'm talking about.
- Come on, baby.
436
00:19:22,370 --> 00:19:24,954
Tough challenge.
All of you, well done.
437
00:19:24,998 --> 00:19:28,040
Please make your way
down to the front,
all five of you, thank you.
438
00:19:28,668 --> 00:19:30,251
Are we agreed?
439
00:19:33,506 --> 00:19:36,465
Okay, five of you
stand before us,
440
00:19:36,509 --> 00:19:39,177
But in a moment
only four of you will remain.
441
00:19:43,016 --> 00:19:48,269
Reagan, jennifer, grant,
442
00:19:48,271 --> 00:19:52,440
We felt that your stuffed pasta
dishes were outstanding.
443
00:19:52,483 --> 00:19:54,942
- Congratulations.
- Thank you.
444
00:19:54,986 --> 00:19:58,487
One step closer to the finale.
445
00:19:58,531 --> 00:20:01,490
You three, make your way up
to the balcony, please.
446
00:20:01,534 --> 00:20:02,533
- Whoo!
- Thank you.
447
00:20:02,535 --> 00:20:04,493
Wayne:
I'm super proud of myself,
448
00:20:04,537 --> 00:20:06,662
Being safe and into the next
round of the semifinals.
449
00:20:06,664 --> 00:20:08,456
But I can't celebrate for long
450
00:20:08,499 --> 00:20:10,249
Because I have no idea
what's coming next.
451
00:20:10,293 --> 00:20:12,168
This is gonna be harder
than what we just did.
452
00:20:13,463 --> 00:20:16,255
Kennedy and wayne,
unfortunately one of you
453
00:20:16,257 --> 00:20:19,967
Have cooked
for the very last time
inside this competition.
454
00:20:19,969 --> 00:20:24,388
We've decided
the person going home is...
455
00:20:30,438 --> 00:20:32,230
Wayne.
456
00:20:32,273 --> 00:20:34,398
Kennedy, please
say good-bye to wayne
457
00:20:34,400 --> 00:20:38,694
- And head up to the balcony.
- Good luck. Good luck.
458
00:20:41,449 --> 00:20:43,824
Wayne, unfortunately,
your ambition got
the better of you.
459
00:20:43,868 --> 00:20:47,912
Honestly,
it's a shame to see you go,
but how have you changed?
460
00:20:47,956 --> 00:20:50,039
Wow, this has been a wild ride.
461
00:20:50,124 --> 00:20:52,416
I know I come across
as super confident,
462
00:20:52,460 --> 00:20:54,919
And it's funny, I feel like
I've grown as a chef,
463
00:20:54,963 --> 00:20:58,547
But I have way more
to learn than I thought
I had to learn
464
00:20:58,591 --> 00:21:01,300
- Even starting this process.
- Come and say good-bye.
465
00:21:03,513 --> 00:21:05,346
- Thanks, chef. Thanks, chef.
- See ya, bud.
466
00:21:05,348 --> 00:21:07,223
- Great job, brother.
- I know I'm going home today,
467
00:21:07,267 --> 00:21:09,767
But I'm very proud
of the work I did here.
468
00:21:09,769 --> 00:21:11,686
You think you're a good cook
when you walk through
these doors...
469
00:21:11,729 --> 00:21:12,979
You're swinging for the fences.
470
00:21:13,022 --> 00:21:14,146
Oh, I'm gonna win
this challenge.
471
00:21:14,190 --> 00:21:16,315
But, boy, when you come here,
472
00:21:16,359 --> 00:21:18,017
You get curveballs
thrown at you left and right.
473
00:21:18,027 --> 00:21:19,360
Yeah, I got my work
cut out for me, for sure.
474
00:21:19,362 --> 00:21:21,862
Between you and I,
you're ( bleep ).
475
00:21:21,906 --> 00:21:23,823
- No way!
- Nine layers?
476
00:21:23,866 --> 00:21:25,992
- It feels like you had
nine lives on this one.
- Right.
477
00:21:26,035 --> 00:21:30,121
I really believed
that I was going to
make the finale,
478
00:21:30,123 --> 00:21:32,415
But at the end of the day,
this is about food,
479
00:21:32,458 --> 00:21:35,293
And my food just
wasn't good enough today.
480
00:21:35,295 --> 00:21:37,461
- All right, wayne.
- Bye, wayne.
481
00:21:40,383 --> 00:21:45,011
And just like that,
we're one cook away
from the grand finale.
482
00:21:45,054 --> 00:21:47,179
All of you, catch your breath
483
00:21:47,223 --> 00:21:50,599
Because I'll see you all
in just a moment
484
00:21:50,643 --> 00:21:54,520
For a challenge of a lifetime.
485
00:21:54,564 --> 00:21:56,522
- Mm.
- Oh, goodness.
486
00:21:56,524 --> 00:21:58,482
- It's gotta be something big.
- Uh-huh.
487
00:21:58,526 --> 00:22:01,736
Wayne is a very strong cook,
and so that just shows
488
00:22:01,738 --> 00:22:04,405
That the smallest mistakes
can send you home.
489
00:22:04,449 --> 00:22:08,409
- Everyone, please come down.
- But whatever may come,
490
00:22:08,453 --> 00:22:10,453
I am going to fight
so hard for this.
491
00:22:10,496 --> 00:22:13,456
I want my ticket
to the finale so bad.
492
00:22:13,499 --> 00:22:17,126
Okay, guys, there's
just one challenge left
in the semifinals.
493
00:22:17,170 --> 00:22:20,546
It all comes down to this
final frenetic challenge.
494
00:22:20,590 --> 00:22:24,091
And there's only one man
standing in your way.
495
00:22:24,135 --> 00:22:25,885
- ( music playing )
- reagan: Oh, my goodness.
496
00:22:25,928 --> 00:22:28,471
Kennedy:
This is like the last level
in a video game
497
00:22:28,514 --> 00:22:30,931
And it's the big monster
that you've been waiting for.
498
00:22:30,933 --> 00:22:32,558
- There he is.
- Yay!
499
00:22:32,602 --> 00:22:34,352
- Come on!
- The master.
500
00:22:34,395 --> 00:22:36,979
Kennedy: The last challenge
getting in my way to the finale
501
00:22:37,023 --> 00:22:38,314
Is going head to head
with gordon ramsay.
502
00:22:38,358 --> 00:22:40,941
Every chef dreams
of this moment,
503
00:22:40,985 --> 00:22:42,693
But it's scary as ( bleep ).
504
00:22:55,666 --> 00:22:57,833
In this final challenge,
505
00:22:57,877 --> 00:23:02,546
You'll be cooking
at the exact same time as me.
506
00:23:02,548 --> 00:23:03,964
- Wow.
- Shall we?
507
00:23:03,966 --> 00:23:06,175
Let's do it.
508
00:23:06,177 --> 00:23:09,095
Now, you'll all
be keeping up with me
509
00:23:09,097 --> 00:23:12,556
As we cook
one of my signature dishes.
510
00:23:16,521 --> 00:23:21,190
- Oh, that's beautiful.
- This is a coffee-crusted
loin of venison
511
00:23:21,234 --> 00:23:23,234
Served with some
truffle gnocchi,
512
00:23:23,277 --> 00:23:27,238
Cauliflower purée,
and a red wine chocolate sauce.
513
00:23:27,281 --> 00:23:29,949
- Oh, wow.
- And you four will
514
00:23:29,992 --> 00:23:32,201
Have to follow me
every step of the way.
515
00:23:32,245 --> 00:23:35,538
If you fall behind,
your chances of making it
516
00:23:35,581 --> 00:23:38,416
Into the finale are slim.
517
00:23:38,459 --> 00:23:42,211
Once I'm done,
you'll have 30 seconds
518
00:23:42,213 --> 00:23:45,506
To finish plating your dish.
519
00:23:45,508 --> 00:23:47,925
Now, the big question is,
are you ready?
520
00:23:47,969 --> 00:23:53,055
- Yes, chef!
- Right, our time starts now.
521
00:23:53,099 --> 00:23:54,223
- Let's go, guys.
- Aah!
522
00:23:54,267 --> 00:23:55,850
First thing's first,
get the gas on.
523
00:23:55,893 --> 00:23:57,935
Full blast, six pans.
524
00:23:57,937 --> 00:24:00,020
Now, sharpen your knives.
Let's go.
525
00:24:00,064 --> 00:24:02,231
First off, we're gonna start
the cauliflower purée.
526
00:24:02,233 --> 00:24:04,900
Milk into the pan,
cream into the pan.
527
00:24:04,902 --> 00:24:07,361
Reagan:
At this point, we've gone
through tag-team challenges
528
00:24:07,405 --> 00:24:09,488
And mystery box challenges.
529
00:24:09,490 --> 00:24:12,032
But keeping up
with gordon ramsay,
530
00:24:12,076 --> 00:24:13,993
This is gonna be
our hardest cook.
531
00:24:13,995 --> 00:24:15,995
Lightly season it.
No pepper, just with salt.
532
00:24:16,038 --> 00:24:17,955
It's speed, it's technical.
533
00:24:17,999 --> 00:24:19,498
So I'm, "go, go, go, go, go!"
534
00:24:19,542 --> 00:24:22,209
This is it.
I did not come here to lose.
535
00:24:22,253 --> 00:24:26,213
Now, take your cauliflower,
take a steak off,
slice it down.
536
00:24:26,257 --> 00:24:28,382
Not too small, otherwise
it's gonna overcook.
537
00:24:28,426 --> 00:24:30,926
- Yes, chef.
- Now, in with the cauliflower
538
00:24:30,928 --> 00:24:33,137
- Yes, chef.
- Okay, next, the gnocchi.
539
00:24:33,181 --> 00:24:36,056
Slice the hot potato
into three,
540
00:24:36,100 --> 00:24:37,391
- And get that into your ricer.
- Reagan: Yes, chef.
541
00:24:37,435 --> 00:24:39,727
And squeeze that potato
through, let's go.
542
00:24:39,729 --> 00:24:42,229
Wayne: I learned how to cook by
watching gordon's videos.
543
00:24:42,231 --> 00:24:43,981
And now I get to watch him
right in front of me
544
00:24:43,983 --> 00:24:45,441
As I cook for my life
in this competition.
545
00:24:45,485 --> 00:24:47,935
- You got it, you got it.
- This is crazy.
546
00:24:47,945 --> 00:24:50,237
Now, get your egg,
whisk it up.
547
00:24:50,281 --> 00:24:52,281
- So far so good?
- Yes, chef.
548
00:24:52,325 --> 00:24:54,950
But as cool as it is to be
cooking with gordon right now,
549
00:24:54,994 --> 00:24:57,203
Gordon works so dang fast.
550
00:24:57,205 --> 00:24:59,163
From there, flour,
sprinkle that over,
551
00:24:59,165 --> 00:25:03,209
And grate one third of your
truffle into the potato.
552
00:25:03,211 --> 00:25:05,711
- Anybody listening?
- Yes, chef.
553
00:25:05,713 --> 00:25:08,506
Great. Now we're gonna start
bringing the gnocchi together.
554
00:25:08,549 --> 00:25:11,926
We're gonna be behind.
That's just how this challenge
is gonna work.
555
00:25:11,969 --> 00:25:14,053
I just need to make sure
that I take in all
the information
556
00:25:14,096 --> 00:25:15,763
And just keep moving forward
the entire time.
557
00:25:15,765 --> 00:25:18,098
Grant is the one who seems
most in charge at this point.
558
00:25:18,142 --> 00:25:20,476
- Mm-hmm.
- Gordon: And now, look.
559
00:25:20,520 --> 00:25:23,187
We've got this beautiful
truffle gnocchi.
560
00:25:23,231 --> 00:25:25,356
- You guys with me?
- Yes, chef.
561
00:25:25,399 --> 00:25:28,025
Excellent, let's go.
Right, next up, your venison.
562
00:25:28,069 --> 00:25:33,447
Pepper, salt, coffee rub,
and then a nice tablespoon
563
00:25:33,491 --> 00:25:35,491
- Of olive oil,
and get that rubbed in.
- Yes, chef.
564
00:25:35,493 --> 00:25:38,202
- Okay.
- Where's the wet part?
The wet part on it, chef?
565
00:25:38,246 --> 00:25:39,787
- Olive oil. Olive oil.
- Olive oil.
566
00:25:39,830 --> 00:25:43,165
That's it. Now, we're gonna
smoke our venison, okay?
567
00:25:43,209 --> 00:25:46,919
Light in.
That is gonna permeate
beautifully.
568
00:25:46,963 --> 00:25:49,088
- Kennedy: Wow.
- Reagan, please, let's go.
569
00:25:49,131 --> 00:25:50,839
- Yes, chef.
- You can do it.
Let's go, reagan.
570
00:25:50,883 --> 00:25:54,927
Right, cauliflower's on,
venison's smoking,
gnocchi's resting.
571
00:25:54,971 --> 00:25:56,720
- Red wine sauce.
- Red wine sauce.
572
00:25:56,764 --> 00:25:58,889
Get your shallot
and start slicing.
573
00:25:58,933 --> 00:26:02,726
This is the base of the sauce.
Olive oil in, shallots in.
574
00:26:02,728 --> 00:26:05,104
- One clove of garlic crushed.
- Just one garlic clove?
575
00:26:05,106 --> 00:26:06,689
- Yes.
- Come on, jennifer.
576
00:26:06,732 --> 00:26:08,857
Jennifer: I've made dishes
like this before,
577
00:26:08,901 --> 00:26:10,484
But that's at my own pace,
578
00:26:10,528 --> 00:26:13,237
Not at michelin star
chef ramsay pace.
579
00:26:13,281 --> 00:26:16,031
Right, deglaze the pan
with your red wine. Stand back.
580
00:26:16,075 --> 00:26:18,242
I am just cooking
like there's no tomorrow
581
00:26:18,286 --> 00:26:20,327
Because I know
this is the end of the line.
582
00:26:20,329 --> 00:26:22,121
- Whoo!
- I'm working so hard,
583
00:26:22,123 --> 00:26:23,414
It's hard to breathe right now.
584
00:26:23,457 --> 00:26:25,958
Sauce reducing down,
cauliflower en route.
585
00:26:26,002 --> 00:26:27,418
- How's the smoking?
- It's coming along.
586
00:26:27,420 --> 00:26:29,461
- Good, well done.
- Joe: He's got the sauce on.
587
00:26:29,505 --> 00:26:32,172
He's got the venison
marinated, he's gonna start
cooking the gnocchi.
588
00:26:32,216 --> 00:26:33,424
So there's a lot of components.
589
00:26:33,467 --> 00:26:35,259
This is the point
where they can burn
590
00:26:35,303 --> 00:26:36,927
- And overcook things.
- Exactly.
591
00:26:36,971 --> 00:26:39,430
Next stop, we're gonna
roll out the gnocchi.
592
00:26:39,473 --> 00:26:43,517
Take your dough, lightly flour
the surface, and roll.
593
00:26:43,561 --> 00:26:48,897
From there, take your knife,
cut an inch long.
594
00:26:48,941 --> 00:26:50,941
- I'd like six on a plate.
- Yes, chef.
595
00:26:51,027 --> 00:26:53,152
Now, little bit of flour
and get your thumb
596
00:26:53,195 --> 00:26:56,447
And pinch a beautiful circle
into the middle of your gnocchi.
597
00:26:56,449 --> 00:27:00,367
Right, now take a knife
and check your cauliflower
purée. Mine is cooked.
598
00:27:00,369 --> 00:27:04,496
From there,
drain the cauliflower
into a sieve, okay?
599
00:27:04,540 --> 00:27:06,999
Really important.
Now get your blender.
600
00:27:07,001 --> 00:27:10,127
In we go, and then literally
half your liquid in.
601
00:27:10,171 --> 00:27:14,465
- Yes, chef.
- Lid on, and we start
blitzing, okay?
602
00:27:14,508 --> 00:27:17,051
- Let that purée.
- Joe: You could have
mistakes already
603
00:27:17,094 --> 00:27:19,219
With undercooked cauliflower
being blended right now.
604
00:27:19,263 --> 00:27:21,430
- And it can be very grainy.
- Terrible.
605
00:27:21,474 --> 00:27:25,059
- The worst.
- And now we're gonna
sear the venison.
606
00:27:25,102 --> 00:27:27,019
- Nice hot pan. Heard?
- Yes, chef.
607
00:27:27,063 --> 00:27:30,981
- Venison into the pan.
- Grant: We're good.
608
00:27:31,025 --> 00:27:32,483
Some butter into the pan,
609
00:27:32,526 --> 00:27:35,110
And this is where we start
basting the venison.
610
00:27:35,154 --> 00:27:36,987
We're adding fat now.
611
00:27:37,031 --> 00:27:39,073
Now, take your garlic
and your rosemary
612
00:27:39,116 --> 00:27:40,282
On top of the venison,
613
00:27:40,326 --> 00:27:42,368
And in the oven we go.
Straight in.
614
00:27:42,411 --> 00:27:44,286
Joe: There's gonna be
variables here,
615
00:27:44,330 --> 00:27:45,329
Like the cooking time
on the venison.
616
00:27:45,373 --> 00:27:47,289
You can't follow him exactly
617
00:27:47,333 --> 00:27:48,707
Because each piece is different.
618
00:27:48,709 --> 00:27:49,708
Aarón: Yeah.
619
00:27:49,752 --> 00:27:51,919
Now, that beautiful purée.
620
00:27:51,962 --> 00:27:53,420
- What do we do?
- We taste.
621
00:27:53,464 --> 00:27:55,214
- Taste.
- The taste is so important,
622
00:27:55,299 --> 00:27:57,174
And they have to understand
623
00:27:57,218 --> 00:27:59,718
What the right consistency
and texture is.
624
00:27:59,762 --> 00:28:03,013
- So close.
- I want that nice glossy,
smooth texture.
625
00:28:03,099 --> 00:28:05,391
- Darn it.
- Uh-oh.
626
00:28:05,434 --> 00:28:08,227
Yeah,
too liquidy and grainy.
627
00:28:08,270 --> 00:28:10,479
My purée looks a little grainy,
628
00:28:10,481 --> 00:28:13,023
- So this is not good.
- Come on, now. Come on.
629
00:28:13,067 --> 00:28:14,900
We've gotta go, guys.
We have got to go.
630
00:28:14,902 --> 00:28:17,903
If the texture's not right,
if the flavor's not right,
631
00:28:17,947 --> 00:28:20,197
Any small margin
could send me home.
632
00:28:20,241 --> 00:28:23,325
- Aah!
- And now we start
the final stages, guys.
633
00:28:23,369 --> 00:28:26,412
- All: Yes, chef.
- Venison out, please.
634
00:28:26,455 --> 00:28:28,789
- Leave it in the pan,
resting nicely.
- Grant: Got it.
635
00:28:28,833 --> 00:28:31,583
Now your pans are hot.
Turn the pans down now, please.
636
00:28:31,585 --> 00:28:33,210
- Okay.
- Yes, chef.
637
00:28:33,254 --> 00:28:34,920
Olive oil into the pan
for the gnocchi.
638
00:28:34,964 --> 00:28:36,964
Butter in,
and start frying your gnocchi.
639
00:28:36,966 --> 00:28:39,082
- Yes, chef.
- Watch the temperature, guys.
640
00:28:39,093 --> 00:28:42,052
- Nice and gentle, let's go.
- Yes, chef.
641
00:28:42,096 --> 00:28:44,888
A really nice golden brown,
fluffy texture.
642
00:28:44,932 --> 00:28:47,057
Beautiful color here, chef.
643
00:28:47,101 --> 00:28:49,184
- Turn it down just
a little bit, kennedy.
- Aah!
644
00:28:49,228 --> 00:28:52,938
Kennedy really looks frazzled.
Too many flames, too hot.
645
00:28:52,982 --> 00:28:54,982
- She's gonna burn it.
- Oh, god.
646
00:28:54,984 --> 00:28:56,233
Gordon:
Pan is too hot, kennedy.
647
00:28:56,235 --> 00:28:58,402
- Control your pans.
- Yes, chef.
648
00:28:58,446 --> 00:29:01,029
- My gnocchi is burnt.
- We gotta move.
649
00:29:01,031 --> 00:29:03,699
I made a huge mistake,
and I really don't know
what to do at this point.
650
00:29:03,701 --> 00:29:05,075
I can't restart.
651
00:29:06,036 --> 00:29:07,202
( bleep )
652
00:29:19,467 --> 00:29:21,592
- Gordon:
Control your pans, kennedy.
- Yes, chef.
653
00:29:21,594 --> 00:29:23,218
- We gotta move.
- Aah!
654
00:29:23,262 --> 00:29:25,512
Kennedy:
My pans are so hot right now
that my gnocchi
655
00:29:25,556 --> 00:29:28,056
Immediately burned
when it went into the pan.
656
00:29:28,100 --> 00:29:29,975
- ( bleep )
- my only option here left
657
00:29:30,019 --> 00:29:31,435
Is just get a new pan,
get new oil on,
658
00:29:31,479 --> 00:29:33,520
And just salvage what's left
of this gnocchi.
659
00:29:33,564 --> 00:29:35,481
- Oh, god.
- Now, we're gonna start
doing the spinach.
660
00:29:35,524 --> 00:29:38,192
- Teaspoon of olive oil
in there first.
- Yes, chef.
661
00:29:38,235 --> 00:29:40,986
A touch of butter.
Sautée very quickly.
662
00:29:40,988 --> 00:29:42,404
Literally 30 seconds in the pan.
663
00:29:42,448 --> 00:29:45,324
- Yes, yes, yes.
- Okay. Come on.
664
00:29:45,367 --> 00:29:48,160
- ( groans )
- all right, we was doing good.
Stay up.
665
00:29:48,204 --> 00:29:52,915
Now, gnocchi cooked,
purée done, and spinach sautéed.
666
00:29:52,958 --> 00:29:54,291
Now we're gonna
finish the sauce.
667
00:29:54,335 --> 00:29:55,584
Take your little
pistols of chocolate
668
00:29:55,628 --> 00:29:57,669
And whisk in that sauce.
669
00:29:57,713 --> 00:29:59,379
Now, turn your gas off.
670
00:29:59,381 --> 00:30:01,256
Don't boil it with the butter
and the chocolate in there.
671
00:30:01,258 --> 00:30:03,383
- Got it, chef.
- Just let that sauce
run through the sieve,
672
00:30:03,385 --> 00:30:05,093
And on the bottom
we've got this beautiful
673
00:30:05,137 --> 00:30:08,806
- Dark, rich chocolate sauce.
- Why is--
674
00:30:08,849 --> 00:30:12,100
Reagan: The sauce is nice
until I put it into
another hot pan.
675
00:30:12,144 --> 00:30:13,352
I don't know what happened.
676
00:30:13,395 --> 00:30:15,187
But this sauce
does not look right.
677
00:30:15,231 --> 00:30:17,397
- Reagan looks
completely frazzled.
- Yeah.
678
00:30:17,441 --> 00:30:19,316
She's out of her element,
for sure.
679
00:30:19,360 --> 00:30:22,110
If I put this on the plate,
then it's gonna look horrible.
680
00:30:22,154 --> 00:30:24,988
And I don't put it
on the plate, then I got
a plate without no sauce.
681
00:30:25,032 --> 00:30:26,532
Come on, reagan,
we gotta move faster.
682
00:30:26,617 --> 00:30:29,409
We are starting to plate.
Hurry up, reagan, please.
683
00:30:29,453 --> 00:30:34,540
Spinach in the center,
six nice pillows of gnocchi
around the plate.
684
00:30:34,583 --> 00:30:37,668
Purée into the center
of the gnocchi.
685
00:30:37,711 --> 00:30:41,421
And then from there
I'd like six nice dollops
of purée on the plate
686
00:30:41,465 --> 00:30:44,258
In between the gnocchi.
Let's go, guys, please.
687
00:30:44,301 --> 00:30:49,096
Sit your truffle on top
of your beautiful gnocchi.
688
00:30:49,098 --> 00:30:52,057
Here we go, guys, your venison.
Three nice slices.
689
00:30:52,101 --> 00:30:54,268
I want the venison
nice and pink.
690
00:30:54,270 --> 00:30:56,979
- Sit that onto your spinach.
- Yes, chef.
691
00:30:56,981 --> 00:31:00,274
And then finally a nice spoon
of chocolate sauce
692
00:31:00,317 --> 00:31:04,069
- Around our beautiful
coffee-crusted venison.
- Yes.
693
00:31:04,113 --> 00:31:07,990
Okay, your 30 seconds
start now. Let's go!
694
00:31:07,992 --> 00:31:09,116
- Joe: Let's go, let's go.
- Aarón: All right,
695
00:31:09,159 --> 00:31:11,159
We need sauce
and we need garnishing.
696
00:31:11,203 --> 00:31:12,703
- Let's go.
- Yes, chef.
697
00:31:12,705 --> 00:31:15,163
- Whew!
- Oh, god.
698
00:31:15,207 --> 00:31:16,707
I think I'm getting anxiety
watching this.
699
00:31:16,750 --> 00:31:19,084
Judges:
Ten, nine, eight,
700
00:31:19,128 --> 00:31:22,296
Seven, six, five,
701
00:31:22,339 --> 00:31:25,591
- Four, three, two, one.
- And stop!
702
00:31:25,634 --> 00:31:29,094
- That's it.
- Well done.
703
00:31:29,138 --> 00:31:32,347
Things were going really good,
and then all of a sudden
it was time to plate.
704
00:31:32,391 --> 00:31:35,225
- My sauce broke.
- Mine, too, 'cause
the pan was hot.
705
00:31:35,227 --> 00:31:36,602
My pan was so--
it was too hot.
706
00:31:36,645 --> 00:31:38,395
I have several things missing.
707
00:31:38,439 --> 00:31:40,522
- That was intense.
- Oh, ( bleep ).
708
00:31:40,566 --> 00:31:42,357
That was crazy.
709
00:31:42,401 --> 00:31:44,568
Now I understand
why this challenge is so hard.
710
00:31:44,612 --> 00:31:46,194
We did it.
I love you guys.
711
00:31:46,238 --> 00:31:48,030
- Love you.
- All four of you, well done.
712
00:31:48,073 --> 00:31:50,532
- Thank you.
- Thank you, chef.
713
00:31:50,534 --> 00:31:54,202
Your task tonight
was to cook along with me
every step of the way,
714
00:31:54,204 --> 00:31:58,457
And make a dish that looks
and tastes like mine.
715
00:31:58,500 --> 00:32:01,919
- Kennedy, we'll start with you.
- Jennifer: Go, kennedy.
716
00:32:01,962 --> 00:32:05,213
Kennedy: My dish compared
to gordon's dish, I think
the flavors are there.
717
00:32:05,257 --> 00:32:06,965
They're definitely sisters,
not twins,
718
00:32:07,051 --> 00:32:09,760
But I did the best I could.
I hope it's enough.
719
00:32:09,762 --> 00:32:12,346
Gordon: Visually, well done.
Great sear on the venison.
720
00:32:12,389 --> 00:32:14,348
Beautifully done.
Sauce slightly broken.
721
00:32:14,391 --> 00:32:17,976
Gnocchi, one missing.
A little bit heavy on the color.
722
00:32:18,020 --> 00:32:20,228
- Shall we?
- Aarón: Yep.
723
00:32:23,525 --> 00:32:26,193
Venison's beautiful.
Gnocchi nicely seasoned.
724
00:32:26,236 --> 00:32:27,361
Little bit too heavy
underneath.
725
00:32:27,446 --> 00:32:30,614
Slightly crispy.
The pan too hot.
726
00:32:30,658 --> 00:32:33,617
But the fragrance on the truffle
coming through the gnocchi,
absolutely spot-on.
727
00:32:33,661 --> 00:32:35,702
The purée may be thin,
but it tastes really delicious.
728
00:32:35,746 --> 00:32:37,663
- Thank you, chef.
- The real star here for me
729
00:32:37,706 --> 00:32:40,082
Is actually the seasoning
on the beautiful venison loin,
730
00:32:40,125 --> 00:32:42,417
Which is so necessary,
and I really appreciate that.
731
00:32:42,461 --> 00:32:45,128
- Thank you, chef.
- Joe: It's really delicious.
732
00:32:45,172 --> 00:32:47,089
- I'm really kind of blown away.
- Thank you.
733
00:32:47,132 --> 00:32:49,549
- Thanks, kennedy.
- Thank you guys so much.
734
00:32:51,804 --> 00:32:55,889
Okay, next dish
we want to try is grant's.
Please come down.
735
00:32:55,933 --> 00:32:58,308
Grant: This is one
of the hardest things
I've ever done, bar none.
736
00:32:58,352 --> 00:33:00,394
Keeping up with gordon ramsay?
737
00:33:00,437 --> 00:33:02,688
Gosh, I put everything
into it today.
738
00:33:02,690 --> 00:33:04,022
I'm this close to the finale.
739
00:33:04,066 --> 00:33:06,149
I can't not make it.
740
00:33:06,151 --> 00:33:09,194
Grant, visually,
gnocchi, beautiful color.
741
00:33:09,238 --> 00:33:10,529
The hero, the venison, is pink
742
00:33:10,572 --> 00:33:12,489
And all the components
are there.
743
00:33:12,533 --> 00:33:13,991
You should be very proud.
Well done.
744
00:33:13,993 --> 00:33:16,576
- Thank you, chef.
- Shall we?
745
00:33:20,082 --> 00:33:23,750
I think that these
could have almost come out
of the same restaurant.
746
00:33:23,794 --> 00:33:26,586
- They're very, very similar.
- Yeah, it's beyond reproach.
747
00:33:26,588 --> 00:33:28,463
- Thank you, chef.
- Young man, congratulations.
748
00:33:28,465 --> 00:33:31,049
The chocolate sauce
is spot-on.
749
00:33:31,093 --> 00:33:32,926
Gnocchi, light,
fluffy in the middle.
750
00:33:32,970 --> 00:33:34,386
- Great job.
- Thank you.
751
00:33:34,430 --> 00:33:37,222
- Good job, grant.
- Joe: Good stuff.
752
00:33:37,224 --> 00:33:40,267
- Amazing.
- Very impressive.
753
00:33:40,310 --> 00:33:43,270
Now, reagan, can you please
bring your dish forward?
754
00:33:43,313 --> 00:33:44,980
Reagan:
This was a very hard cook,
755
00:33:45,024 --> 00:33:48,191
But everything
in this entire competition,
756
00:33:48,235 --> 00:33:51,028
This moment,
I gave it all that I had.
757
00:33:51,071 --> 00:33:53,155
And while it may not
look great,
758
00:33:53,198 --> 00:33:56,158
I am super proud of myself
that I kept up.
759
00:33:56,201 --> 00:34:00,037
Gordon: So, visually,
a couple of issues.
760
00:34:00,080 --> 00:34:01,455
It's missing purée
on the plate.
761
00:34:01,498 --> 00:34:03,165
And then the sauce.
What happened to the sauce?
762
00:34:03,208 --> 00:34:05,459
I saw that it was broken,
and I was like,
763
00:34:05,502 --> 00:34:07,669
"I can't put it
on the plate." yeah.
764
00:34:07,671 --> 00:34:09,296
Shall we?
765
00:34:17,222 --> 00:34:19,347
It tastes like
what it looks like.
766
00:34:19,391 --> 00:34:21,099
- Unfortunately.
- Unfortunately.
767
00:34:21,143 --> 00:34:23,060
Because the venison
didn't rest properly,
768
00:34:23,062 --> 00:34:25,062
It's bleeding out
on the plate.
769
00:34:25,064 --> 00:34:26,188
But I did enjoy the cauliflower.
770
00:34:26,231 --> 00:34:28,440
It's creamy, it's good,
it's delicious.
771
00:34:28,484 --> 00:34:30,859
- Thank you.
- One side of the venison
is cooked beautifully
772
00:34:30,861 --> 00:34:34,821
And the other side
is medium well, so it's dry.
It's missing the sauce.
773
00:34:34,865 --> 00:34:37,240
It's the sauce that brings
this whole thing together.
774
00:34:37,284 --> 00:34:39,076
And it's such a shame.
Such a shame.
775
00:34:39,119 --> 00:34:41,536
Your lack of experience
with the venison was obvious.
776
00:34:41,580 --> 00:34:43,121
- It is.
- It's overdone,
777
00:34:43,165 --> 00:34:46,333
And, uh, the gnocchi's bitter.
778
00:34:46,376 --> 00:34:48,376
Thanks, reagan.
779
00:34:48,420 --> 00:34:51,046
- That venison's very
unforgiving, by the way.
- Oh, my lord.
780
00:34:53,383 --> 00:34:57,803
- Next up, jennifer, please.
- Go, jen.
781
00:34:57,846 --> 00:35:01,431
I'm nervous.
You know, it's not a true
replication of his plate.
782
00:35:01,433 --> 00:35:03,350
I missed out on some
of my cauliflower purée,
783
00:35:03,393 --> 00:35:06,937
My sauce broke,
and I am just worried
784
00:35:06,980 --> 00:35:09,856
That I won't have a spot
in the finale.
785
00:35:09,900 --> 00:35:13,568
Gordon: Um, sauce
looks like it's broken
and over-reduced.
786
00:35:13,570 --> 00:35:15,779
Did you boil the sauce
after the chocolate
and butter went in?
787
00:35:15,823 --> 00:35:19,074
It went into a hot pan,
and so I think it broke it.
788
00:35:19,118 --> 00:35:21,701
What a shame.
And did you baste the venison?
789
00:35:21,703 --> 00:35:24,955
I was following along with you
right during that time.
790
00:35:24,957 --> 00:35:28,291
Is there a reason
you didn't put the cauliflower
purée on the plate as well?
791
00:35:42,432 --> 00:35:46,434
Is there a reason
you didn't put the cauliflower
purée on the plate as well?
792
00:35:46,436 --> 00:35:49,521
I-- you know, I missed
that step right at the end.
793
00:35:49,565 --> 00:35:50,939
Oof.
794
00:35:50,983 --> 00:35:52,691
( muttering )
795
00:35:59,283 --> 00:36:01,074
Venison needed
another two minutes,
796
00:36:01,118 --> 00:36:03,118
And then the biggest
disappointment is the sauce
797
00:36:03,120 --> 00:36:05,203
'cause it just ruins the dish.
It's stuck to the plate.
798
00:36:05,247 --> 00:36:07,289
You fell behind and it shows.
799
00:36:07,332 --> 00:36:09,908
It's a shame,
but that gnocchi is beautiful.
800
00:36:09,918 --> 00:36:13,336
Aarón: The gnocchis,
they're fluffy, they have
a nice bounce to them.
801
00:36:13,380 --> 00:36:15,505
I appreciate
the caramelization
on the outside.
802
00:36:15,549 --> 00:36:19,176
But there's a lot
of elements that needed
to be brought together
803
00:36:19,219 --> 00:36:21,178
In order for this
to be something more special
804
00:36:21,221 --> 00:36:25,015
- That warrants
gordon's standards.
- I understand.
805
00:36:25,058 --> 00:36:28,018
Yeah, there's a couple of
obvious things aesthetically
missing on the plate.
806
00:36:28,061 --> 00:36:32,147
I don't taste the rub
on the outside of the venison
like I should.
807
00:36:32,191 --> 00:36:35,483
And the sauce,
it looks like a marmalade.
808
00:36:35,527 --> 00:36:37,944
- There were some problems.
- Thank you.
809
00:36:37,946 --> 00:36:39,988
Thank you.
810
00:36:40,032 --> 00:36:42,532
All of you, please make your way
round to the front, thank you.
811
00:36:49,333 --> 00:36:51,458
Right, now the three of us
need to focus
812
00:36:51,501 --> 00:36:54,336
On which three of you
are going into the finale.
813
00:36:54,379 --> 00:36:57,422
Please give us a moment.
Thank you.
814
00:37:01,678 --> 00:37:03,178
( sighs )
okay.
815
00:37:03,222 --> 00:37:06,264
There's two individuals
that we really need to discuss.
816
00:37:06,308 --> 00:37:08,058
Gordon:
Jennifer and reagan.
817
00:37:08,101 --> 00:37:09,935
- ( sighs )
- love you.
818
00:37:09,978 --> 00:37:12,771
- I love you, too.
- They had some really
fundamental issues.
819
00:37:12,814 --> 00:37:15,941
- Saucework.
- The sauce is a fundamental
part of this dish.
820
00:37:15,984 --> 00:37:19,236
It was, yeah.
But one cooked the venison
better than the other.
821
00:37:19,279 --> 00:37:20,487
- Joe: Yep.
- Aarón: Yeah, yeah.
822
00:37:22,366 --> 00:37:23,949
You guys comfortable
with your decision?
823
00:37:23,992 --> 00:37:25,283
- Yes.
- Yeah? Unanimous?
824
00:37:25,327 --> 00:37:27,327
- Aarón: Indeed.
- Joe: Let's do it.
825
00:37:31,375 --> 00:37:34,459
What an exceptional night.
Well done.
826
00:37:34,503 --> 00:37:38,255
We all agree tonight
that one dish was
a cut above the rest,
827
00:37:38,298 --> 00:37:41,967
And this person
has clearly earned a spot
in the finale.
828
00:37:41,969 --> 00:37:44,511
Congratulations goes to...
829
00:37:46,431 --> 00:37:47,430
Grant.
830
00:37:55,065 --> 00:37:59,067
Yes, baby. I'm so proud.
831
00:37:59,111 --> 00:38:01,444
Make your way up
to the balcony, young man.
832
00:38:01,488 --> 00:38:04,364
- You deserve it.
- Congrats. Great job.
833
00:38:04,408 --> 00:38:08,243
This is something
that even a year ago
I couldn't have even imagined
834
00:38:08,245 --> 00:38:09,911
That this would be
a possibility.
835
00:38:09,997 --> 00:38:13,164
But, now, here I am
in the finale, baby.
836
00:38:15,460 --> 00:38:20,130
The second person
into the grand finale,
congratulations goes to...
837
00:38:22,217 --> 00:38:25,135
- Kennedy. Well done.
- ( sobs )
838
00:38:25,178 --> 00:38:27,512
- Brilliant.
- Oh, my god.
839
00:38:27,556 --> 00:38:30,181
This means more
to me than anything
in the whole world.
840
00:38:30,225 --> 00:38:31,975
I couldn't happier right now.
841
00:38:32,019 --> 00:38:34,185
- Congratulations.
- Thank you so much.
842
00:38:34,229 --> 00:38:36,938
Please join grant
on the balcony.
843
00:38:36,940 --> 00:38:40,525
Grant and kennedy
into the finale.
844
00:38:40,527 --> 00:38:43,236
- So proud of you.
- ( muted squealing )
845
00:38:43,238 --> 00:38:47,615
Well done.
Okay, one spot remaining.
846
00:38:47,617 --> 00:38:48,950
Two ladies from the south.
847
00:38:48,952 --> 00:38:50,368
Reagan, jennifer,
848
00:38:50,412 --> 00:38:53,246
The final person joining grant
849
00:38:53,290 --> 00:38:56,124
And kennedy in the finale,
850
00:38:56,168 --> 00:38:57,375
That person is...
851
00:39:00,964 --> 00:39:02,172
Jennifer.
852
00:39:03,717 --> 00:39:05,342
Jennifer,
the cook on the venison
853
00:39:05,385 --> 00:39:09,054
Needed a touch more seasoning
and the sauce needed work.
854
00:39:09,097 --> 00:39:12,766
But everything was there,
and the gnocchi was the best
of the night.
855
00:39:12,768 --> 00:39:19,064
You have so earned yourself
a spot in the finale.
856
00:39:19,066 --> 00:39:21,483
Congratulations.
Please say good-bye to reagan
857
00:39:21,526 --> 00:39:24,235
And join grant and kennedy.
Well done.
858
00:39:24,279 --> 00:39:26,071
- I'm so proud of you.
- Thank you.
859
00:39:26,114 --> 00:39:28,031
It is just
an incredible moment for me.
860
00:39:28,075 --> 00:39:31,951
I have a spot in the finale
of "masterchef."
861
00:39:31,995 --> 00:39:33,661
I'm so close to my dreams.
862
00:39:37,959 --> 00:39:42,462
Reagan, the passion, the energy,
the love you have with food...
863
00:39:42,547 --> 00:39:45,382
- Yeah. Thank you.
- ...Nobody can match that.
864
00:39:45,425 --> 00:39:48,009
- We are gonna miss you.
- I'm gonna miss y'all.
865
00:39:48,053 --> 00:39:49,302
- Come on, say good-bye.
- I will.
866
00:39:49,346 --> 00:39:50,512
Ah, man.
867
00:39:50,555 --> 00:39:54,391
You know, I'm not sad.
I feel fulfilled.
868
00:39:54,434 --> 00:39:56,684
When I came to this
masterchef kitchen,
869
00:39:56,728 --> 00:40:01,231
I was a home cook repping
the south, just kicking it.
870
00:40:01,233 --> 00:40:04,401
- You get an apron.
- Joe: Don't fall down.
871
00:40:04,444 --> 00:40:06,528
( laughing )
872
00:40:06,571 --> 00:40:09,364
I've grown so much.
873
00:40:09,408 --> 00:40:12,200
And from where I started
to where I am,
874
00:40:12,244 --> 00:40:14,285
I am not the same person.
I am now a chef.
875
00:40:14,329 --> 00:40:17,122
Everything about this dish
is spot-on,
876
00:40:17,165 --> 00:40:19,249
And it's a dish that you
want to eat all of. Good job.
877
00:40:19,292 --> 00:40:21,126
Thank you.
Thank you so much.
878
00:40:21,169 --> 00:40:24,671
I feel validated,
I feel confident in my skills,
879
00:40:24,673 --> 00:40:26,965
And I feel in control
of my future.
880
00:40:26,967 --> 00:40:29,050
- Make me proud!
- Okay, honey.
881
00:40:29,094 --> 00:40:30,927
- All right!
- Yeah! Go, reagan!
882
00:40:30,971 --> 00:40:32,095
Yeah, ray!
883
00:40:32,139 --> 00:40:34,139
I put new orleans on my back.
884
00:40:34,182 --> 00:40:35,640
I hope I made them proud.
885
00:40:35,684 --> 00:40:37,392
I know my family is proud,
886
00:40:37,436 --> 00:40:40,061
And I am so excited
to get back home
887
00:40:40,105 --> 00:40:41,938
And show everybody
what I can do.
888
00:40:41,940 --> 00:40:45,608
May the lord bless you
real good! Bye, y'all!
889
00:40:50,699 --> 00:40:53,116
It is official.
890
00:40:53,160 --> 00:40:54,742
Grant, kennedy, jennifer,
891
00:40:54,786 --> 00:41:00,165
You three have earned your spots
into the grand finale.
892
00:41:00,208 --> 00:41:03,501
Well done, and the best
of luck. So proud.
893
00:41:03,545 --> 00:41:06,379
Thank you, chef.
894
00:41:06,423 --> 00:41:10,258
Whoo!
895
00:41:10,302 --> 00:41:13,470
Gordon: Next time, it's
the "masterchef" grand finale.
896
00:41:13,472 --> 00:41:15,597
- Welcome, everyone.
- The top three...
897
00:41:15,640 --> 00:41:17,474
Jennifer, grant, kennedy.
898
00:41:17,517 --> 00:41:20,268
...Begin the battle to become
america's next masterchef.
899
00:41:20,312 --> 00:41:22,270
And, tonight, we'll all learn
900
00:41:22,314 --> 00:41:24,481
Where america's
best home cook comes from.
901
00:41:24,483 --> 00:41:27,108
- Yeah!
- Things are about
to get messy, y'all.
902
00:41:27,152 --> 00:41:29,944
- Yeah, kennedy!
It looks good!
- Yeah, mom!
903
00:41:29,988 --> 00:41:32,489
It's time to really show off
how well you can really cook.
904
00:41:32,532 --> 00:41:34,324
It's not working.
905
00:41:34,367 --> 00:41:37,410
- ( bleep )
- here we go.
The moment of truth.
906
00:41:37,454 --> 00:41:40,497
- ( bleep )
- but only one cook will
take home the title,
907
00:41:40,499 --> 00:41:43,500
The trophy, and a quarter
of a million dollars.
908
00:41:43,502 --> 00:41:46,044
The flavor pairings
that you put together
909
00:41:46,087 --> 00:41:47,504
Create something
that's really magical.
910
00:41:47,506 --> 00:41:50,173
Joe: The amount
of precision and technique
911
00:41:50,217 --> 00:41:52,342
That I see in this dish
is astounding.
912
00:41:52,385 --> 00:41:55,720
I'm not exaggerating
when I say I love you.
913
00:41:55,722 --> 00:41:56,930
( squeals )
914
00:41:56,932 --> 00:42:00,558
America's next masterchef is...