- Gordon: Previously on "MasterChef: Generations"... - Lift!
Your challenge is to use those hot ingredients
in a restaurant quality dish.
Now, here to help us judge,
please welcome Sean Evans!
- ( cheers and applause ) - Here we go!
I'm gonna try my best 'cause it's top ten.
- Two of you will be going home. - Oh, boy.
I'm cooking spicy fried chicken.
Make sure that you don't overcook that thing.
Oh, I would lose my ( bleep ).
You have an overcooked dry chicken.
I'm not getting any heat whatsoever.
- Yes, Chef. - Kimberly and Hallie,
- say goodbye. - This might the best cornbread I've ever had in my life.
Congratulations, Adam.
Adam: It feels nice to finally get a win. It was really a dream.
- Tonight... - Oh, no!
...the top eight's communication skills are about to hit the wall.
You're gonna work in pairs to make dishes
- that taste and look identical. - Oh, my God.
And tonight, two individuals will be going home.
That's right. Tonight is another double elimination.
I have a feeling that things might go awry.
- Whoa, whoa, whoa, whoa. - You gotta say "behind."
- It's kind of late. - My hands are hot! It tipped over!
- You did what? - They've got a big problem.
That was not me! That's Becca!
- What? - Warren!
- Horacio's got a big mouth. - Warren!
- Shut up, Horacio! Shut up! - Warren!
No.
( music playing )
Yes. The wall! The real moment of truth.
- Can you trust your partner? - This is next level.
- Oh, my gosh. Oh, no! - Okay!
- This is crazy! What? - The dreaded wall!
- This is way taller in person. - Wow, it's the wall.
I guess we all knew it was coming.
And seeing it, it is daunting.
- It's huge. - Dear Glory.
- This is craziness. - Hello, wall.
We got it, guys. We got it.
This is the Thunderdome.
This is the challenge
that everybody fears,
and this could bring
a lot of us to our knees today.
Right! Good evening, everyone. The top eight.
- Come on, give yourselves a big round of applause. - ( cheering )
Guys, if you wanna get one step closer
to a quarter of a million dollars,
you've literally got a barrier to entry.
This 65-foot giant has previously taken down
more than one top cook in this competition.
- ( groans ) - Tonight we're putting
your communication skills to the test.
You're gonna work in pairs to make dishes
that taste and look identical
while you cook on opposite sides of this very wall.
Oh, my God.
You need to conceptualize and execute
a fully composed MasterChef worthy dish
because tonight two individuals will be going home.
That's right. Tonight is another double elimination.
- Oh, my God. - But just so you know, those two individuals
don't necessarily have to be on the same team.
- ( gasps ) - ( chuckles )
The team pairings are arguably the most important thing about this challenge.
And honestly, they can make or break you.
Now, Adam, since you won the challenge last time round,
tonight you got the last advantage of the season.
You right now get to pick your teammate first.
Come on up here.
Right, before you tell us who it is,
give us an insight into what you're thinking.
I think this person works really good under pressure,
is a good communicator.
I think we together can create something
really interesting, really unique.
Tonight I'll be pairing up with Michael.
- Gordon: Michael. - Oh!
Adam and Michael, please line up over there. Thank you.
Wow. Michael, did you see that one coming?
- I was hoping for it. - Yeah, it's a dynamic pairing.
As for the rest of you, you still need to be paired up.
Adam took who he thought was cream of the crop,
so you're stuck with these leftovers. Well, do you know what?
We'd like to make this as fair as possible tonight.
So the person picking your teams...
- is you right now! - ( muttering )
- Are we good? - Okay, Kamay, stay.
- Yes. - I guess it's me and you, huh?
- ( laughing ) - ( muted chatter )
- All right. - We got this.
Oh, my goodness me.
Rebecka, what happened there?
I went for Murt first,
but he went for Becca.
And then I was like,
well, I'm taking this girl.
He's a wanted man tonight.
Right, all of you, put your team colored aprons on.
Horacio and Rebecka both latch onto me.
I'm like, whoa, whoa, whoa, whoa, whoa.
I know I'm a hot commodity, but I'm going right to Becca
'cause that's who I want on my team.
- Oh, that was wild. - We have the same type
of cooking style, and also Becca's more of a leader,
I'm more of a follower.
We have a Gen Z lingo.
We talk a lot.
Honestly, I think we're gonna be very,
very strong in this challenge.
Don't be afraid to scream,
- my dear friend. - No problema.
We have to scream.
So I'm a little nervous.
I'm worried that Horacio
has a problem with
receiving information.
I think that he hears what he wants to hear,
that he's not really listening.
I have a feeling that things might go awry.
- Ready to go. - So, blue team, you've got two Gen Zers,
- Murt and Becca. - Yes.
Red team, a Millennial in Kamay and a Baby Boomer from Rebecka.
We got this, baby.
Golden oldies! A gray team for gray hair!
Two Baby Boomers in Horacio and Warren.
And then finally, one Millennial in Michael and a Gen Z in Adam.
Okay, guys, you'll have one hour to cook alongside your partner
separated by that imposing wall.
Now remember, guys, this is important.
The end goal is for your dishes not only to look,
but to taste identical.
You're gonna be judged on the complexity
and the quality of the dish, not just on their similarity.
You guys will get just five minutes in the pantry to compose your dish
and pick up all the ingredients that you need.
But word of warning, that pantry is closed after five minutes.
That door's not reopening, understood?
All: Yes, Chef.
All of you, the very best of luck.
- Your 60 minutes start now. - Go, go, go, go, go.
Let's go.
- First thoughts? - New York strip?
- Okay, I'm great with that. - Either we go the scallop route
or the pork chop route. I feel better about the pork chop.
- How do you feel-- okay. - Okay, pork chop.
You get to be in charge, and I'm gonna follow, okay?
So I'm thinking a sweet potato purée
with an herb champagne vinaigrette.
Trout, creamy polenta which is gonna have heavy cream in it.
We're gonna reduce a half a bottle of white wine.
The white wine will reduce by itself?
No, you gotta put it on the fire.
Both: We need another side.
I'm thinking if we did flambéed caramelized red onions...
I'm going to take the lead on our team.
- Start shopping, guys. - You get baskets, I'll get the pork.
I know that Murt is here to win, he's here to play,
but I'm not 100% sure if he's gonna listen.
And there's a lot of unknown, and so that makes me a little nervous.
Horacio, get by Warren's side.
- I'm getting champagne vinaigrette. - Gordon: Five...
- Oh, we need-- - Butter!
...four, three, two, one,
- and the pantry is closed. - Wow.
All right, Michael, take the lead.
- Communicate everything. - I got you. I got you.
Rebecka: Unpack everything!
All right, what are we hopping on first?
- Hot water, Adam. - Horacio.
Can you hear me? Can you hear me?
- Rebecka, I'm unloading. - Whoa, whoa, whoa, whoa.
- You gotta say "behind." - My bad, my bad.
You got it on the highest heat, right?
I'm sorry, Adam, I can't hear you.
- Horacio? - Warren!
- One more time, Adam! - Warren!
- Warren, salt and pepper! - I'm still peeling, too.
- Adam: Okay! - Having Horacio next to me
is really affecting the performance of our team
because I can't hear anything.
I mean, he's yelling like he's at the track.
- Chef, how are you doing? - Shut up, Horacio! Shut up!
- I'm unloading! - Food processor!
- Becca: Food processor, then blender! - Okay, yes! Heard.
- Murt: Heard. - No, that was not me! That's Becca!
Kamay: Oh, okay.
Gordon: Guys, a big night tonight.
The big wall, and another double elimination
as we move towards the top six.
- A lot on the line. - Adam, prep the asparagus next.
- Trim them! - Trim the asparagus. Got you.
Let's talk about the pairings, shall we?
I love the idea of Adam and Michael together.
Both young guns, very driven.
Joe: Do you think Michael was the best pick?
Yes. Michael's trajectory over the last three weeks,
Adam can spot that.
So he wants to be by his side, right?
- Aarón: Exactly. - I think it's a smart move.
About a half-inch size, right?
Half-inch. Yes, sir.
How many potatoes are you doing?
I'm doing one and a half!
On the red team, we have Kamay,
and you have Rebecka-- two strong personalities.
Gordon: Back in the pantry, it sounded like Kamay was going to take the lead.
I'm shocked that Rebecka's gonna remain silent
and let Kamay drive this one to victory.
Joe: You put two people like that
that both have the instinct to take charge,
it could spell trouble.
Rebecka, I'm cutting my potatoes!
- I've got my potatoes cut. - Okay!
My water's boiling. My water's boiling.
It doesn't need to be boiling!
- Potatoes are in. - Great.
On the blue team, we have Murt and Becca,
both Gen Zers, young, energetic,
so hopefully that will aid them.
- Becca has to lead that team. - Gordon: You think?
I think she just has a little bit
more maturity in the kitchen.
- Gordon: Gotcha. - Murt's star is rising,
but I think that Becca is the better cook.
Trim the Brussels sprouts a little bit on the end
- and then cut them in half. - That's where am at right now.
Thank you.
Horacio, put the chicken stock
in to boil for the polenta.
- Ooh, we forgot the stock chicken. - I got it.
I'm gonna throw over a chicken stock.
- Yeah. Yeah, go! - You ready?
- Where this goes? - Gordon: Oh, my goodness me.
Warren is already throwing ingredients over the wall.
Aarón: I mean, they've been cooking side by side throughout this whole season,
so the idea is that they have to know
each other's strong suits and weaknesses.
So hopefully put that into play.
Gordon: Yeah, but I don't think they share the same palate,
the same insight, and so I'm slightly nervous
that whatever they conceptualized back in the pantry
they can really execute.
Ten minutes gone.
We're down to 50 minutes remaining.
- Kamay! - Yes?
I have striped bass and scallops.
- Let's do striped bass. - How we are seasoning? Salt and pepper?
- Salt and pepper. Yes. - And butter basting? Okay.
Rebecka appointed me leader, but now that we're in the cook,
she just starts barking orders.
After you're done
getting those potatoes in,
let's prep our veg.
I have no idea what happened here.
- Kamay! - Give me about one minute.
Sometimes two strong-willed people butt heads.
What we're doing right now is seasoning.
- Do not cook the fish. - Give me one minute, Rebecka.
This could go off the rails very quickly.
- It's gonna be a disaster. - Kamay, get those potatoes on!
Oh, my God!
Yeah, let's do eight pieces...
Rebecka: Kamay, get those potatoes on!
Oh, my God! All right, I'm getting them in right now.
- You said you wanted to make the striped bass, correct? - Let's do it.
- So I'm gonna follow your lead, Rebecka! - All right.
Rebecka snatched the steering wheel out of my hands,
but there's no time to dwell.
I thought I was leading, but it looks like Rebecka's leading, and I'm fine with that.
- Are you scoring the top of the fish? - Yes.
Score it a quarter from the edge.
- Okay. - Okay?
15 minutes gone! 45 minutes to go!
Michael: So let's check our parsnips.
- Check our what? Parsnips? - Yep.
Tonight this challenge is not about dishes just looking the same aesthetically.
- They need to taste identical as well. - That's the hardest part.
Yeah, and a big part of this riddle is communication
and speaking that same language culinarily.
Potatoes should almost be done!
- I need more time, Rebecka. - That's fine.
Let's go.
- Becca, do you have butter? - Center, ready? One!
- Yep. Got it. - Two.
- There it is. - Becca, how's it going?
It's going good, Chef. I'm really excited to be with Murt.
I feel like we're on the same page.
I'm really excited about what we're gonna make.
What's the dish? What are you doing?
Pork chop, and I want to complement it
with the sweet potato and the chimichurri.
Make sure you get a really nice depth of flavor
with that chimichurri.
It does need the acidity. What's wrong?
- We forgot lemon. - You forgot what?
We forgot lemon! For the stinking chimichurri!
- No citrus? - We've got vinegar. Thank heavens.
Becca, pull your sweet potatoes out.
Okay! Put a lid on it so they can steam a little bit, yes?
- Gordon: Exactly. - I'm putting them in the food processor right now.
No, no, no! You wanna steam them first,
put them in the corner in the pot.
- Do not take them out of the pot. - Heard.
There you go. Listen, just under 40 minutes to go.
- Stay together. - Heard.
- You got this, yes? - Thank you, Chef.
Good luck.
Michael, so prep the mushrooms?
- Let's try to keep it an even, rough chop. - Yep.
Aarón: So, Michael, you were the number one pick, right?
- So how do you feel about that? - I feel great, especially being picked by Adam.
Because I think Adam is an extremely strong cook.
- I think we're communicating well. - And what is the dish?
Michael: A New York strip with a red wine sauce.
We got some beets, and then we also have some asparagus as well.
- Whose idea was the dish? - I kind of took the lead
on just trying to come up with a concept, but then we from there.
- Adam, did you season your steak? - Yes.
- All right, just salt right now. - Okay.
You're telling him to salt. How much would you put on?
- Yeah, just like that. - Aarón: Make sure you're communicating that.
- Joe: All right, good luck. - Yeah.
Rebecka, my sweet potatoes are going into the food processor, okay?
So are mine. I have a pat of butter in there now. Salt and pepper, right?
Yes! That's what I'm gonna do, too.
You said you were sitting in the passenger's seat
and you're driving this thing!
Girl, you cannot help yourself, can you?
I can't help it. I can't help it.
Tell me about the dish. What are you doing?
We are doing a sea bass
with sweet potato purée,
asparagus, and pattypans, and okra.
Now they take some cooking, right?
Yes, and if they're not right, then we won't put them on.
Gordon: We also have two alphas in this team.
- Kamay is headstrong. - Hopefully it'll all just be a happy party.
- What is with you and that control? - I don't know.
- I like to control everybody. It's bad. - You and I are alphas, right?
- We butt heads. - Yes, we would probably kill each other, yeah.
We probably would. Don't cook that fish too early.
- No, no. - And don't leave it too long to get that sauce there, okay?
- Yes, absolutely. Thank you. - Yeah? Good luck.
- Cayenne pepper. - Okay, mine are patted dry.
I'm getting the seasonings right now.
Yeah, I'm throwing seasonings on right now also.
All right, Warren, what's the dish?
Yeah, we're doing a crispy-skin trout
over a creamy polenta with pan-roasted asparagus with little garlic,
- with a beurre blanc and an endive. - Who's leading here?
- I'm leading. Can you believe it? - Both: You're leading?
- Is Horacio listening? - Somebody's gotta lead.
Can you believe it? He is. He is.
I have the chicken stock already boiling, Warren!
The white wine is boiling. Let it reduce.
- It's gotta reduce a lot. - It's reducing.
How are you guys are coping with this eight-foot wall in front of you?
- Listen, Horacio's got a big mouth. - Yeah, yeah.
What do you know about what's going on over there?
He's telling me he's doing everything that I'm doing.
- Joe: All right, good luck. - Thank you, gentlemen.
Gordon: 30 minutes gone! 30 minutes remaining!
- Halfway! - Let's start the chimichurri,
and then we'll get the pork on, yes?
- Okay. - Okay, Murt and Becca,
this team is definitely being driven by Becca.
They're doing pork chop, okay?
With a delicious fragrant chimichurri.
But guess what? They forgot to pick up lemons from the pantry.
- Joe: Oh, no. Okay. - They have got vinegar.
But it needs that lemon, right?
- One tablespoon. - Okay, now--
Cut the skin in the trout.
Yeah, score the skin about five times.
Okay, good. Five times. Five times.
Horacio and Warren are using trout as their protein,
and they're gonna make a beurre blanc.
- Who's leading? Wow. - Aarón: Definitely Warren.
Aarón: Without a doubt.
No time to think. We need to act.
All right, Rebecka, I'm gonna drop my pattypan now, okay?
Pattypan and asparagus both in the pan!
Gordon: Kamay and Rebecka,
so they're doing a pan-roasted striped bass.
They've got some okra. I'm not too sure if they know
- how to cook those things properly. - I don't like okra.
- Am I turning the okra yet? - How's it look?
- Kamay: The seeds are nice and brown. - Okay, flip them over.
- Kamay: All right. - Gordon: Clearly, Rebecka is running this thing.
- So we're confused. Didn't she say that-- - Joe: Kamay was running it, no?
- Aarón: Yeah. - Kamay started, and now Rebecka stepped up.
- She control herself. - No.
- She's being Mama Bear. - Take your asparagus out first.
Oh, you cooked your asparagus already?
- Yes, my asparagus is done. All right. - Let me cook mine now.
- Straining parsnips right now. - Yep.
Adam and Michael are going with a New York strip,
and they're gonna do a red wine sauce.
Michael is definitely leading the charge.
I think it's a strategy to do something very simple.
- Adam is a great cook... - I'm going in the blender. You strained them, right?
Adam: Okay, we're going straight into the blender?
...but a little soft-spoken for a challenge like this tonight.
- What's that now? Straight into the blender? - I can't hear you!
- Murt: Hey, pork needs to go on. - Pork goes on!
Sear the fat first! It's on the one side.
- You gotta sear that first. - Okay.
Three, two, one, go!
- Are you holding both of them? - Yep.
All right, I'm tipping in three, two--
Wait, wait. Wait, wait. Wait, wait. What? Why?
My hands are hot! It tipped over!
- Get your pork on one side. - All right, both are on one side.
- Let's go! - Becka, I think my okra's almost ready.
- Make sure they're tender. - Okay.
- Uh-oh. Horacio... - Hello, sir.
...I have to ask you one thing. Is that how you score trout?
Um... ( muttering )
Joe: Horacio, you have a problem.
Are their words to describe how you cut that?
- Badly. - Aarón: You gotta the puncture the skin, not the flesh.
- Yeah, right. - ( knocking )
- Both: Warren! - Yes, sir?
I "butched" this trout, and I need an extra one.
- I don't have an extra. - And the panty's closed.
I screw up, Warren!
No. Oh, Lord.
- Both: Warren! - Yes, sir?
I "butched" this trout, and I need an extra one.
- I don't have an extra. - And the panty's closed.
- No. Oh, Lord. - I'm gonna try to make the best of the last one I have.
- Okay. - Joe: It's all riding on these cuts.
Score, not slice. You just gotta puncture the skin, not the flesh.
Okay, there you go. There you go. There you go.
- Okay, Warren, I got it! - Beautiful.
- Joe: Good luck. - Adam!
- Adam: Yes, sir? - We gotta get this steak on
because my pan is searing hot.
All right, going in. You ready?
Adam: Yep.
Make sure it's staying cranked hot.
- What'd you say? - What's that?
Adam already talks at a really low volume,
so I'm having a really hard time hearing him over the wall.
If me and Adam don't have steaks that are cooked at the same temperature
and have the same sear on the outside of it,
it's gonna completely ruin the dish.
Tell me when you're ready to flip the steak.
Adam: Okay. One second.
Gordon: 40 minutes gone.
We're down to 20 minutes remaining.
Let's go!
- Horacio: Fish on? - Fish on.
All right, get that pan going for your...
Right, young man, the New York strip, the color on that,
it looks boiled as opposed to beautifully seared.
- Get the grill pan on. Get it smoking hot. Yes? - Yes, sir. Got you.
- Hey, Michael? - Yes?
Chef didn't love the color on my steak.
The problem is is that it's kind of too late.
- Yeah, I know. I got you. - We got 12 minutes, Adam.
- We gotta move. - We gotta get the fish in, Rebecka.
- Okay, you ready? We're gonna put it down. - Yeah.
Both: One, two, three.
Go!
Horacio: Warren, I have a problem.
- Yes, I'm here. - The sauce.
I didn't put the tarragon in the beginning.
I'm gonna add more wine, gonna put the tarragon,
- and reduce again. - Perfect.
I never did a beurre blanc sauce before,
and I don't wanna tell Warren because I don't want him to get nervous, too.
I recover! I recover!
- How you doing? - It is good! It is good!
- Is the purée done? A polenta. - Yeah, it's a polenta.
Just check that you've got the same consistency next door.
- I have idea. Hey, Warren! - Yes, Horacio?
- What? What are you doing? - Be ready.
- Warren: I'm ready. - Oh, ( bleep ).
Okay, I'm gonna throw you one.
- Ah! - Is it good or bad?
- Cook it more. - Cook it more.
There you go.
It would help if you turned the gas on.
( bleep ) hell.
He just threw polenta over.
My fish is pretty close. I'm gonna turn it.
I'm keeping mine down for another 30 seconds.
It's nicely brown, but I want a little bit more brown, okay?
- Rebecka: Okay. - Oh, no. Horacio's on fire.
- Oh, jeez. - Aarón: Oh, my Lord.
Gordon: Oh, my God. Now he's blowing on it.
- As if fire needs oxygen. - All right, now to flambé!
- ( muted chatter ) - Everyone's on fire.
Blue Team is actually, they're flambéing their onions.
So they're hitting it with a little bit of bourbon, which is a nice touch, yeah.
Gordon: Yeah, they're burning off the alcohol,
whereas Horacio accidentally set his oil on fire and charred his endive.
That's gonna taste horrible.
We only have six minutes, Adam.
Is your sauce still on high heat and reducing?
Yes, my sauce looks pretty good.
Adam: Hey, my wine's really reduced.
- Michael: Is it really? - I'll add a little more in.
And look at that.
The green team, Michael's sear on those
New York strips is beautiful.
But Adam's, they look boiled.
Aarón: Oh, he didn't go with a hot pan.
If those New York strips look totally different,
they've got a big problem.
- Yeah. - Absolutely.
Gordon: Five minutes to go!
Adam, let's grab two plates.
Uh, biggest white plate.
Adam: Biggest white plate. Got you.
It's a dark charcoal plate with a cream rim around the top.
- Yep. It's a dark gray, right? - Yes!
The white plates that look like bowls. They're plates.
- A plate and a bowl. - Yes, sir.
Horacio: You have a white one with the corrugated surface
and you have a white one with the very shiny surface.
- It's very shiny. - Very shiny!
You're going to do a pile of Brussels sprouts
- at the 3:00 of the plate. - 3:00, okay.
I feel like a Boomer right now.
I'm trying to tell Murt how to plate
using analog clock positioning.
Wait, I need-- Brussels sprouts at the 3:00?
- What? - It would be really nice
if we could just hop on a video call
and see where each other are at.
But we can't 'cause it's the wall.
Chimichurri is down!
Purée down from 6:00
and swipe it all the way to 11.
- Swoop to 11:00? - Yes!
- Gordon: Last two minutes, guys! - Joe: Let's go! Come on!
Now my asparagus is going down.
- Okay. - Goes across the potatoes.
The asparagus is outside or inside?
Outside the polenta. Four asparagus.
Line the beets down the center of the plate, got me?
- Got you. - Gordon: One minute to go! Come on!
- Joe: Let's go! - I have five slices of red onion on my pork chop.
- Red on top? - Yes! Red onions on top!
Absolutely the most stressful thing I've ever done in my life.
- Pattypans at 2:00 with a slice of okra in the middle! - Got it.
- Horacio: How much sauce? - A half a cup.
Half a cup?
- Gordon: 15 seconds to go! - Put it on the plate.
- Becca: You have chimichurri around? - Yep.
- You have your pork chop at a diagonal? - Yep.
Clean the plate and we're done!
Five, four, three, two, one.
- Gordon: Stop! - Aarón: Hands in the air.
Whoo!
Warren! We did it, Warren!
( laughing )
- Michael, I'm so proud of you, bro. - Dude, I'm so proud, dude.
- How do you feel, dude? - One of my onions fell off my pork chop.
Becca: That's okay. Are the flavors there?
- Uh, yeah. - Okay.
I'm feeling worried.
I think the sauce was a little bit over the top,
and I struggled with cutting the skin.
Maybe I hit the wall.
- How are you doing, Kamay? - Kamay: Doing all right.
I am feeling not that confident.
We were rushing our plating a little bit,
and I'm also worried it's not gonna wow the judges.
Rebecka wanted to be the leader,
and I followed her directions to the best of my ability.
At this point it's out of my hands,
so I'm preparing for the worst.
Right, all of you, well done.
That was a very tough challenge.
Now remember, two individuals, regardless of team,
will be going home tonight.
So very carefully bring your dishes down
to the front with the cloche on.
Well done.
Okay, now time to taste those dishes
and to see how identical they are.
Right, first up, Becca and Murt,
please step forward.
I feel good. Murt and I communicated.
I led Murt through this dish the entire time.
But at the end of the day, this is gonna show
if I'm a good communicator and he's a good listener.
Are you happy after that 60 minutes?
I think me and Becca really worked great together,
and I think everything we put on the plate is down to the pinch of salt.
Wow. That's a statement.
Gordon: Let's see how similar they look.
( no audible dialogue )
- Aarón: Wow. - That's good.
Gordon: These things look incredible.
Right, tell us what you've made please.
Becca: It's a spice-rubbed seared pork chop
on a sweet potato purée with roasted Brussels sprouts,
flambéed red onions, and a chimichurri.
Becca, you seem to have a more rounded, smoother purée.
Chimichurri, could've done with a touch less oil, if I'm honest.
- For sure. - Murt, yours looks delicious.
Really nice caramelization on that pork chop.
Honestly, it's almost like you were handcuffed to the same stove
because they are identical.
- Well done. - Both: Thank you.
Becca, in terms of the temperature on this pork chop,
- what have we gone for? - Medium.
- Beautiful. - Good job.
- Beautifully cooked, Murt. - Becca: Beautiful.
Identical. Bravo!
- Beautiful. - Thank you.
Becca your pork chop is cooked beautifully.
Purée is just silky smooth, everything you want.
Sprouts, delicious. It's a real restaurant quality dish.
Murt, the cook on the pork chop, again, exceptional.
Purée is delicious.
Your chimichurri is actually more flavorful
because it's got less oil in there.
Two exceptional dishes.
I'd never have thought there was a 60-foot wall separating you. Well done.
- Thank you. Thank you, Chef. Appreciate it. - Thank you, Chef.
This is so impressive. Like, you both have the same amount
of mint in your chimichurri,
and even the same char on the damn onions.
- And those subtle things really speak volumes. - Thank you.
I think these dishes are not only similar
in the way they look and in the technique,
but they have a similar spirit.
It's really, really special when we can taste two dishes
made by two different cooks under these extreme circumstances
that have the same attitude.
Well done, both of you. Thank you.
Oh.
- Delicious. Really good. - Impressive.
- Good job. - You tamed the Murt.
Dream team right there.
- Next, Kamay and Rebecka. - Go, Rebecka.
I feel like Rebecka and I communicated 90% well.
It's the 10% that's really worrying me.
But I followed her directions to the best of my ability.
Right, who selected the plate for this dish?
Honestly, I can't remember,
but I think we just decided on a dark plate.
- Yeah, a dark gray. - Let's see how closely they look alike.
- Joe: Wow. - Rebecka: We got the same plate.
- ( sighs ) - Girl.
Joe: It's a good place to start, with the same plate.
- Kamay: Okay. - Please tell us what you made.
Rebecka: We made a striped sea bass
with a sweet potato purée, asparagus,
pattypan squash, okra, and champagne herb vinaigrette.
You know, I love judging the wall challenge
because I look at these two dishes and I say,
"Is it credible that these two dishes
on the plating could come up at the pass together
at one of my restaurants? And the answer is yes.
And that is a major, major accomplishment.
- Thank you, Joe. - Let's try it.
- Aarón: Mm-hmm. - Uh, Rebecka.
Let's start off with your striped bass. How did you cook this?
Pan-seared in oil first,
then finished it with butter and herbs.
Yeah. It's cooked beautifully. It's glistening.
- Joe: That's a good one. - Aarón: Yep.
Now, Kamay, let's have a look.
- Yeah. - Yeah, another good one.
Gordon: What did you put in this purée, Kamay?
Butter, salt, pepper, and a little bit of cream, Chef.
Rebecka, that striped sea bass, cooked beautifully.
Purée, exceptional. I think the only letdown here
is that vinaigrette was great idea,
- but it needs more acidity. - Gotcha.
- Kamay, your purée tastes delicious as well. - Thank you.
Gordon: The crispy delicious skin on that striped bass--
- two really good dishes. - Thank you, Chef.
Aarón: Yeah, Rebecka, I think everything on the plate
is fantastic except the vegetables.
Put some cinnamon or chili flakes,
something to kind of take away from the monotony
of something just so plain like puréed sweet potatoes.
Kamay, the cook on the actual sea bass is wonderful.
I think the purée is not as smooth as Rebecka's,
- but it does have a lot of flavor. - Okay.
- Aarón: Good job. - Joe: Now, for me, my question is
do I believe these two dishes could've been cooked by the same line cook?
Now that's the real test.
That line cook did make some mistakes,
but I would believe that the same person cooked them, and that's saying a lot.
- Thank you. - We really appreciate it.
- Good job. Thank you. - All right, thank you.
- Good job. - ( sighs )
Go, Becka. Go, Kamay.
You could believe that these dishes came from the same--
- Yeah. - Oh, yeah.
Okay. Oh!
All right, next up, Horacio and Warren,
please bring your dishes forward.
Warren: I'm feeling a little nervous.
I knew this wasn't gonna be easy,
but in my dreams, in my nightmares,
I can still hear Horacio screaming.
But were we listening?
Because hearing is one thing,
and listening is a whole 'nother story.
- Right, you guys communicated. Warren, you led the challenge. - I did.
- Horacio, were you listening? - Totally.
Are they identical. What kind of plate did you use?
- A plate like a bowl. - A plate like a bowl.
- Warren? - Like a bowl.
A bowl. Thank you. Let's have a look, shall we?
Horacio, Warren, are they identical?
Let's have a look, shall we?
Joe: They are two plates like bowls.
- Oh. - Oh, man.
Unfortunately, two completely different plates.
Tell us what you guys made, please.
Warren: It is a crispy-skin trout
served over a creamy polenta, asparagus, balsamic endive,
and a beurre blanc with a touch of tarragon.
So visually, there's a nice color on the ocean trout on both dishes.
The big no-no here is the fact that in all my years of cooking
I've never seen a beurre blanc served with a polenta.
Whose idea was the beurre blanc with super rich polenta?
- Mine. - Why, sir?
Well, I thought it was light and would go with the fish.
Beurre blanc is super heavy. It's just butter.
And sadly, one of the beurre blancs is broken,
so it looks like an oil slick on the plate.
Warren, in terms of the cook on the ocean trout,
- what did you go for? - I went for medium.
- Is that pepper? - It was only salt and pepper.
Nicely scored.
Yeah, it's definitely medium.
Horacio, again, all that pepper.
Yeah, it's definitely medium.
Horacio, what's in your polenta?
Horacio: Parmesan chicken stock, half cream.
We followed exactly the same recipe.
Okay, Warren, fish for me is a touch overcooked, okay?
It's a touch dry. Beurre blanc, exceptional.
It could actually work better without the polenta.
It actually brings the dish down.
Horacio, ocean trout is actually cooked beautifully,
but polenta, too stodgy, too rich.
Yeah, Warren, I mean, for me,
I want everything on this dish except the polenta.
- Mm-hmm. - I think your endive is beautiful.
It's nice and caramelized. Horacio, I'm sorry.
You made a huge mistake by putting a broken beurre blanc on top of it.
And when you flamed up your endive,
it rendered it so acrid and terrible.
You never serve food that has been flamed up like that.
It looks cool, but it tastes horrible,
and it makes what you served it is inedible.
I think the problem here, Warren, quite frankly, is in the conception,
creating a dish that you know you can both execute.
And I think that your ability to judge his cooking level
is an error in this wall challenge.
- Thank you. - Thank you, Chefs.
- Such a shame. - We did it.
Ay-yi.
The team has to be solidified
in that pantry with the ideas, with the ingredients,
- knowing what the other cook can do. - Yeah.
- So I think it's a team problem more than anything else. - Absolutely.
You're absolutely right. What a shame.
Next up, the green team! Adam and Michael, please bring your dishes forward.
- Murt: Here you go! - Horacio: Go, Mike.
Adam: I'm feeling very hopeful.
I took a risk by choosing Michael,
and giving him that leadership.
I'm just hoping that we communicated enough
on the technique to get all of our components right.
Who was leading this green team?
So I took the lead on this one, Chef.
Gotcha. And then who's responsible
for the aesthetics of this dish?
I drove the plating on this one as well, Chef.
Gordon: Interesting.
Let's see how they compare.
- Oh! - Gordon: Okay, wow.
Tell us the dish you've made, please.
Michael: So it's a pan-seared New York strip
with parsnip purée, honey beets, asparagus,
- and a red wine mushroom sauce. - Here's the shock for me.
One's got a really nice crust on their New York strip.
The other one looks a little bit lacklust.
One's got five slices of beet root.
The other one's got four.
I really thought both of you
would be elevating this dish
and really making it visually restaurant quality.
Quite frankly, I would've expected something
a little bit more cutting edge from a Gen Zer and a Millennial.
But let's hope the steaks are cooked the same
- because that is a really important element. - Shall we?
- Gordon: Adam, let's deal with the elephant in the room. - Yes, sir.
- Sadly, there's white fat here. - Yeah.
- Gordon: And that is a big no-no. - Yes, sir.
- Every steak needs rendering... - Right.
...and common sense wasn't that common tonight.
Temperature-wise, what have we gone for inside?
- Medium rare. - Medium rare.
Adam, temperature-wise, what have we gone for inside?
- Medium rare. - Medium rare.
- And it's a tad under medium rare. - Mm.
- I was also going for a medium rare, Chef. - Gordon: Medium rare.
Fat rendered down beautifully.
And a perfect medium rare.
- Good work. - Thank you, Chef.
- Adam, sauce is delicious. - Thank you.
Gordon: Purée, not as smooth as Michael's.
Steak is undercooked. Let's get that absolutely clear.
Oh, gosh.
Michael, your New York strip is cooked to utter perfection.
Red wine sauce, super rich, delicious.
- But the purée's to die for. - Yes, Chef.
You led this team, and it tastes like it as well.
- Thank you, Chef. - Yeah, Adam, the time and communication really led
to the inconsistency of the cooking of the steak.
And, Michael, the magic in yours lies in that purée.
Overall, the composition of both dishes are a little boring.
- You guys could jazz it up a little bit more than that. - Yes, Chef.
Two steaks. The better steak? Michael's.
Better purée, Michael. Better mushroom sauce, Adam.
And the asparagus I would say is a draw.
- Thank you, gentleman. - Both: Thank you.
The overall, it's a little bit dated.
- Safe. No, I agree. - Not bold.
- ( muttering ) - You killed it.
- ( sighs ) - All of you, well done.
I'm not gonna lie. That was a very tough challenge.
Now please make your way round to the front and excuse us for a moment, please.
( whispering )
Oof! Man.
Gordon: So, Murt and Becca, both dishes pretty identical.
- How do you separate those two dishes? - Oil.
Too much oil perhaps, you know,
on Becca's version of the chimichurri,
but everything was aligned.
Rebecka and Kamay, it just needed more vinaigrette.
- Yeah. - The mistakes of the red team were not of duplication--
- were more of conception. - Gordon: Absolutely.
Horacio and Warren.
So here we had technical cooking errors
- on both dishes. - Yeah.
Gordon: And I expected more from the green team.
- Aarón: Yeah. - They made a lot of mistakes.
Adam was relying too much on Michael to guide him.
- He didn't think for himself. - Gordon: Sure.
Damn, they're really discussing.
( sighs )
- Let's do it. - Let's go.
Here they come.
Right, the three of us felt that there was one team tonight
that really overcame that wall.
The team that created the best dishes,
congratulations goes to the blue team.
Becca and Murt, well done.
Thank you! Thank you!
Really well done. The dishes tasted identical.
Two of the closest dishes we've ever experienced
since the beginning of this extraordinary challenge.
- Both of you, well done. - Thank you, Chef.
- Right, there was another team
that was exceptional.
Congratulations goes to the red team,
Kamay and Rebecka.
Congratulations. Make your way up to the balcony.
You are in the top six. Well done.
This is my first win here. I mean, top six? This is nuts.
I came from the bottom, worked my way up,
and I think people realized that I'm no underdog anymore.
Like, I'm an alpha dog.
Now, Horacio and Warren, Michael and Adam,
both teams tonight didn't do this challenge justice.
As you know, there are two individuals leaving the competition,
but they don't necessarily have to be on the same team.
We felt the worst two performing home cooks tonight
were...
Horacio...
...and sadly...
- Warren. - Mm-hmm.
Oh, my gosh.
Michael and Adam,
say goodbye to Warren and Horacio
- and get up to the balcony. - ( groaning )
Keep fighting.
Oh, Horacio and Warren,
honestly, the mistakes started even before you started to cook.
Never would we serve a beurre blanc
with a super rich polenta
over a delicious ocean trout.
Warren, young man-- I say "young" because the energy
and the love you put into food honestly is exceptional.
- We can't teach that. - I don't have the words to tell you guys
how much I appreciate you sharing your knowledge with us.
And all these wonderful people that I've met?
I mean, this goes down as one of the most amazing things I've done in my life.
- Gordon: Amazing. - Thank you so much.
Horacio, our Baby Boomer Brazilian bull.
An absolute joy having you in this competition.
- Thank you. - And if there's one thing that you've helped us confirm
is that you can teach an old ( bleep ) dog new tricks.
I swear to God.
- Have you enjoyed yourself? - Unbelievable.
Top eight? Me? I feel rewarded. Totally rewarded.
- Absolutely. - I think you guys bring new meaning
to the euphemism that age is only a number.
And I think all these young kids look to you guys and there's so much to learn.
And I think that's a beautiful outcome
of this season of "MasterChef: Generations." So thank you for that.
- Thank you so much. - Thank you, sir. Thank you.
Come and say goodbye, guys. Come on. Oh, my goodness me.
- Nice to meet you. - Appreciate it.
When I came into "MasterChef,"
I was a self-made home cook.
- I nailed it! - It's a yes.
( cheers and applause )
Through this journey, I was myself every day.
Yes! And now I'm leaving the MasterChef kitchen...
- Whoo, whoo, whoo! - Joe: I think you had
the most intelligent use
of very, very challenging ingredients.
And that is truly accomplishment.
- Unbelievable. - Thank you so much.
Warren: In the history of "MasterChef,"
I am the oldest person to get an apron.
I like you, I like the energy, and for 70 years of age, you're quite rare.
The Warren that walked into the MasterChef kitchen
- was someone who absolutely loved cooking. - Okay!
But now I have a deeper appreciation for real cooking.
Cabernet sauce. So Boomer.
- It's who I am. - Love it.
You know, you don't get old.
You just keep doing different things
and just keep moving on.
- We did it. - Love you!
- Bye-bye.
And I am going to enroll in culinary school.
There's so much more to learn.
So that's-- I'm ready to go. I can't wait.
- Love you guys! - We love you!
- Bye, y'all! - Bye!
Gordon: Good night, good night, good night!
Gordon: Next time on "MasterChef: Generations"...
It's the infamous restaurant takeover.
You will be manning the line at my pop-up restaurant.
- Ready to get this party started. - And trust me,
if it's not good enough, I will let you know.
I'm gonna have a panic attack.
On order, three scallops, one lobster.
Two steak, two duck.
Three steak, one duck. How long?
- Uh... - Give me a time.
- Who cooked these scallops? - ( whistling )
I am not sending this ( bleep ) out. Who put that on the plate?
- Blue steak and black fennel. - Bring me that right now.
- That's raw. - Captain, come here, please. Get that ( bleep ) off.
Decide who's gonna ( bleep ) run this team.
- Becca, it's still raw. - I'm just gonna shut it down.
( bleep )