1 00:00:01,769 --> 00:00:03,170 Gordon: Previously on "MasterChef: Generations"... 2 00:00:03,203 --> 00:00:06,473 Welcome to Ramsay's Rooftop. 3 00:00:06,507 --> 00:00:10,410 It is time for the infamous restaurant takeover. 4 00:00:10,410 --> 00:00:12,245 I'm gonna have a panic attack. 5 00:00:12,279 --> 00:00:13,914 On order, one scallop, three lobster. 6 00:00:13,947 --> 00:00:15,716 Adam, what's our ETA on the scallops? 7 00:00:15,749 --> 00:00:18,485 All right, stop. Young man, you are out of control. 8 00:00:18,519 --> 00:00:21,822 - Lobster. - Rebecka, it's still raw. 9 00:00:21,855 --> 00:00:22,856 ( bleep ) 10 00:00:22,856 --> 00:00:25,125 The winning team is... 11 00:00:26,159 --> 00:00:27,594 The red team! 12 00:00:27,627 --> 00:00:29,596 Red team wins. We're onto the semifinals. 13 00:00:29,629 --> 00:00:32,199 Blue team, there's one individual tonight 14 00:00:32,233 --> 00:00:34,234 that is responsible for your team's loss, 15 00:00:34,267 --> 00:00:37,704 and that person is Adam. 16 00:00:40,474 --> 00:00:43,344 - Tonight the top five cooks battle it out... - Yes! 17 00:00:43,377 --> 00:00:46,246 ...in the "MasterChef: Generations" semifinal. 18 00:00:46,246 --> 00:00:48,649 Tonight you have to survive two challenges, 19 00:00:48,715 --> 00:00:53,453 and one person will be leaving the competition after each challenge. 20 00:00:53,453 --> 00:00:56,857 - Oh, gosh. - We describe a dish with all the flavors. 21 00:00:56,924 --> 00:00:58,592 They have to recreate it. 22 00:00:58,625 --> 00:01:01,161 Gordon: The sweetness, the smokiness, umami. 23 00:01:03,330 --> 00:01:06,166 It's time for keeping up with me. 24 00:01:06,200 --> 00:01:09,236 - I want the yolk only. - Oh, ( bleep ). 25 00:01:09,303 --> 00:01:13,106 Stand back and flambé. Stay with me, guys. Let's go, Becca. 26 00:01:13,173 --> 00:01:16,877 - Becca, not in the salmon. Oh, my God. - Shoot! 27 00:01:16,877 --> 00:01:19,079 - Boomers never cook this fast. - Damn it. 28 00:01:19,113 --> 00:01:22,048 We take our time. This is not normal. 29 00:01:26,520 --> 00:01:30,424 ( music playing ) 30 00:01:30,424 --> 00:01:33,193 - Semifinal night. I'm so excited for this one. - Mm-hmm! 31 00:01:33,227 --> 00:01:35,329 - Yes, indeed. - Come on, huh? This is it. 32 00:01:35,362 --> 00:01:38,198 It's not going to be easy. 33 00:01:38,232 --> 00:01:40,967 - Yes! We're cooking today! Let's go, baby! - Let's go! 34 00:01:41,001 --> 00:01:43,437 - Whoo! - Let's go! 35 00:01:43,470 --> 00:01:45,172 All right! Top five, top five! 36 00:01:45,205 --> 00:01:47,241 Walking into the MasterChef kitchen 37 00:01:47,308 --> 00:01:52,245 as one of the top five is just the most incredible experience. 38 00:01:52,312 --> 00:01:57,451 How did a 63-year-old home cook make it to the semifinal? 39 00:01:57,518 --> 00:02:00,120 Mind-blowing. 40 00:02:00,187 --> 00:02:03,090 Tonight is the semifinal of "MasterChef: Generations." 41 00:02:03,123 --> 00:02:05,860 - Wild. - The finale is just around the corner, 42 00:02:05,893 --> 00:02:10,797 and if you'd like to get there, you have to survive two challenges tonight. 43 00:02:10,864 --> 00:02:15,903 And one person will be leaving the competition after each challenge. 44 00:02:15,936 --> 00:02:19,639 - Okay. - Now if you can make it through tonight's two challenges, 45 00:02:19,639 --> 00:02:25,245 next time you'll be cooking for the title, the trophy, 46 00:02:25,312 --> 00:02:28,749 - and a quarter of a million dollars. - Let's go. 47 00:02:28,782 --> 00:02:33,386 Right, it's time to face your final mystery box of the competition. 48 00:02:33,453 --> 00:02:35,556 All of you, head to your stations. 49 00:02:35,589 --> 00:02:38,626 As I go further in this competition, there's a lot more pressure, 50 00:02:38,659 --> 00:02:40,727 because the further you make it, the further you wanna make it. 51 00:02:40,761 --> 00:02:46,967 So now it just feels as though I have to perform higher than I ever have before. 52 00:02:46,967 --> 00:02:48,836 - Right. You guys ready? - Yes. 53 00:02:48,903 --> 00:02:51,205 On the count of three, lift your boxes. 54 00:02:51,238 --> 00:02:53,440 - Murt: Oh, boy. - Judges: One. 55 00:02:53,440 --> 00:02:58,411 - Oh, my gosh. - Two, three, lift. 56 00:03:01,048 --> 00:03:02,649 - ( laughter ) - Interesting. 57 00:03:02,683 --> 00:03:04,952 Smoky flavors. Citrus, umami. 58 00:03:04,985 --> 00:03:07,087 Sides sweet and spicy. 59 00:03:07,120 --> 00:03:11,058 So that in front of you is from a restaurant review. 60 00:03:11,091 --> 00:03:12,459 Let me read it for you. 61 00:03:12,493 --> 00:03:14,961 "The hero of the dish had a smoky flavor. 62 00:03:14,995 --> 00:03:16,930 Punches of both citrus and umami 63 00:03:16,963 --> 00:03:18,532 were tasted throughout the sides, 64 00:03:18,566 --> 00:03:21,268 and the sauce was sweet and spicy." 65 00:03:21,268 --> 00:03:23,904 - Okay. - It's the kind of review 66 00:03:23,937 --> 00:03:26,407 that any of us may receive in the press, 67 00:03:26,440 --> 00:03:29,476 but this is an incomplete review. 68 00:03:29,510 --> 00:03:35,448 It's missing one key ingredient. Your imaginations. 69 00:03:35,448 --> 00:03:37,984 So to survive this first part of the semifinal, 70 00:03:38,018 --> 00:03:41,788 you'll have to use those imaginations to answer the question, 71 00:03:41,822 --> 00:03:43,189 what is the dish? 72 00:03:45,192 --> 00:03:49,062 Think of it almost like a culinary Mad Libs, 73 00:03:49,095 --> 00:03:51,465 as you make the best version 74 00:03:51,498 --> 00:03:54,435 of what your imagination conjures up. 75 00:03:54,501 --> 00:03:55,836 Okay. 76 00:03:55,870 --> 00:03:58,438 So you'll have just 45 minutes 77 00:03:58,471 --> 00:04:00,574 to make a MasterChef-worthy dish 78 00:04:00,607 --> 00:04:02,242 inspired by this review. 79 00:04:02,309 --> 00:04:05,212 We'll be judging you on how well 80 00:04:05,246 --> 00:04:07,581 you hit all the details of that review. 81 00:04:07,615 --> 00:04:10,951 But, guys, your dish needs to be delicious 82 00:04:10,951 --> 00:04:13,287 and perfectly plated as well. 83 00:04:13,320 --> 00:04:15,188 - Right. Is everybody ready? - Yes, Chef. 84 00:04:15,222 --> 00:04:20,227 - Yes, Chef. - Then your 45 minutes start now. 85 00:04:20,227 --> 00:04:23,130 - Off you go. - What? 86 00:04:23,163 --> 00:04:25,799 Everybody always runs so much faster than me. 87 00:04:25,833 --> 00:04:28,469 What have we got? 88 00:04:28,502 --> 00:04:32,005 All right, I need mushrooms as my umami. 89 00:04:32,039 --> 00:04:35,008 You. You're spicy. I choose you. 90 00:04:35,041 --> 00:04:38,745 - Ooh. Oh, blood orange. - Oh, man. 91 00:04:38,779 --> 00:04:40,047 We're in the gutter right now. 92 00:04:40,080 --> 00:04:41,882 Don't know what the ( bleep ) I'm doing. 93 00:04:41,882 --> 00:04:43,083 This is such a difficult challenge 94 00:04:43,150 --> 00:04:44,518 because we had to work backwards, 95 00:04:44,551 --> 00:04:46,287 while we usually work forwards from a dish. 96 00:04:46,320 --> 00:04:49,756 Dude, I am so lost. What are we doing? 97 00:04:49,756 --> 00:04:51,692 I am drawing absolute blanks. 98 00:04:51,758 --> 00:04:52,926 There's crickets in my head, 99 00:04:52,926 --> 00:04:54,194 and I don't know what I'm gonna make. 100 00:04:54,228 --> 00:04:56,897 Maybe. We'll try one of these. Nah. 101 00:04:56,930 --> 00:05:01,935 It's about to be a long, stressful, hard day to get to this finale. 102 00:05:01,968 --> 00:05:05,339 - Go, go, go, go, go! - Let's go, guys. 103 00:05:05,405 --> 00:05:07,875 - Let's go. - Let's get organized here. 104 00:05:07,941 --> 00:05:12,413 - I have so many ingredients. - Gotta really use your imagination for this challenge 105 00:05:12,446 --> 00:05:14,415 because it's so easy to undercomplicate 106 00:05:14,448 --> 00:05:16,517 and overcomplicate at the same time. 107 00:05:16,550 --> 00:05:19,520 Pressure's on today. 108 00:05:19,553 --> 00:05:21,688 Semifinal night. Two huge challenges. 109 00:05:21,688 --> 00:05:24,090 But this one, it's the first time ever inside the MasterChef kitchen. 110 00:05:24,157 --> 00:05:27,328 Joe: We you describe a dish with all the flavors. 111 00:05:27,361 --> 00:05:30,097 They have to recreate it. No small task. 112 00:05:30,164 --> 00:05:32,833 They've gotta tick every box on that card. 113 00:05:32,866 --> 00:05:36,770 What's the smoky element? What's the citrus umami flavor? 114 00:05:36,770 --> 00:05:39,072 What's the sweet and spicy? 115 00:05:39,106 --> 00:05:42,676 - And how does that balance across that dish? - Becca: Come on, y'all. 116 00:05:42,709 --> 00:05:44,277 What's interesting about this challenge is we're looking 117 00:05:44,311 --> 00:05:46,213 to test how willing they are to be creative, 118 00:05:46,279 --> 00:05:47,781 because there's really no right answer for this. 119 00:05:47,814 --> 00:05:50,651 But there are so many ways that they can go wrong. 120 00:05:50,684 --> 00:05:54,688 We'll use two types of mushrooms 'cause why the hell not? 121 00:05:54,721 --> 00:06:00,126 Guys, we're 10 minutes down, 35 minutes remaining. 122 00:06:01,428 --> 00:06:03,730 All right, let's get you marinated. 123 00:06:03,763 --> 00:06:05,499 - Right, Kamay. - Yes, Chef? 124 00:06:05,499 --> 00:06:08,468 Gordon: So the hero has a smoky flavor. What's the protein? 125 00:06:08,535 --> 00:06:10,036 Kamay: Protein is chicken thighs. 126 00:06:10,070 --> 00:06:12,606 I'm smoking them with turmeric and coriander. 127 00:06:12,673 --> 00:06:16,543 The sides are citrus fish sauce and Swiss chard... 128 00:06:16,576 --> 00:06:19,913 - Right. - ...with a saffron lemon jasmine rice. 129 00:06:19,946 --> 00:06:22,349 The rice is gonna have umami 130 00:06:22,416 --> 00:06:24,117 from some anchovy paste in there. 131 00:06:24,151 --> 00:06:27,053 And then finally, the sweet and spicy sauce. 132 00:06:27,087 --> 00:06:29,622 I'm making a sweet and spicy zhug cilantro sauce. 133 00:06:29,656 --> 00:06:32,225 Okay. So ever been faced with a task like this before? 134 00:06:32,292 --> 00:06:37,030 - No, Chef, but I am up for the task. - Love that. 135 00:06:37,097 --> 00:06:39,499 - Thank you, Chef. Yes, heard. - Right, young lady, 30 minutes. 15 minutes gone. 136 00:06:39,532 --> 00:06:41,134 - Good luck. - Thank you. Thank you, thank you. 137 00:06:43,570 --> 00:06:45,338 Boom. 138 00:06:47,341 --> 00:06:48,442 Good. Yep. 139 00:06:48,475 --> 00:06:50,544 - What's going on, Becca? - Hi, Chefs. 140 00:06:50,577 --> 00:06:54,047 - What is the dish? - Yeah, so I am making a smoke rubbed ribeye. 141 00:06:54,081 --> 00:06:56,416 It's got smoked paprika, a smoky salt, 142 00:06:56,416 --> 00:06:58,918 and I'm gonna baste it with some liquid smoke and butter. 143 00:06:58,952 --> 00:07:01,322 The umami side is lemon herb orzo 144 00:07:01,355 --> 00:07:03,824 with a glazed soy sauce asparagus 145 00:07:03,857 --> 00:07:06,994 - and a sweet and spicy sauce. - So steak and pasta? 146 00:07:07,027 --> 00:07:09,830 I don't think I've ever had steak and orzo together in my life. 147 00:07:09,864 --> 00:07:11,965 But you feel there's gonna be enough element of your dish 148 00:07:11,999 --> 00:07:15,836 - that's gonna say, "Wow!" You know what I mean? Okay. - Yes, yes. 149 00:07:15,869 --> 00:07:17,504 Do remember that asparagus doesn't need that long to cook. 150 00:07:17,537 --> 00:07:19,339 - Yes, yes. Thank you. - Just throwing that out there. 151 00:07:19,406 --> 00:07:21,175 - Good luck, Becca. - Thank you. 152 00:07:21,208 --> 00:07:25,211 Gordon: 20 minutes down, 25 minutes to go. 153 00:07:25,278 --> 00:07:28,582 - Okay, some smashed garlic. - I need to get something else. 154 00:07:28,615 --> 00:07:31,685 This challenge has me feeling real unsteady. 155 00:07:31,752 --> 00:07:33,720 Okay, okay, okay, okay, okay. 156 00:07:33,754 --> 00:07:37,457 I am most creative when I have clear guidelines and boundaries, 157 00:07:37,491 --> 00:07:39,559 but if you hand me a blank canvas 158 00:07:39,593 --> 00:07:42,997 or a vague piece of paper, it's a little harder. 159 00:07:43,030 --> 00:07:45,298 Breathe, Becks. Breathe, Becks, breathe. 160 00:07:45,332 --> 00:07:48,535 Joe's absolutely making me second-guess my dish choices, 161 00:07:48,569 --> 00:07:51,138 but it's really too late for me to pivot. 162 00:07:51,171 --> 00:07:53,607 - Oh, gosh. - I just hope that I'm not about 163 00:07:53,640 --> 00:07:55,176 to be taken out by a piece of paper. 164 00:07:55,176 --> 00:07:56,177 Oh, shoot. Okay, breathe, 165 00:07:56,210 --> 00:07:57,477 breathe, breathe, breathe. 166 00:08:07,454 --> 00:08:10,190 Gordon: 22 1/2 minutes remaining. 167 00:08:10,223 --> 00:08:12,092 Halfway, guys! Come on! 168 00:08:12,092 --> 00:08:13,527 Becca: Go, go, go! 169 00:08:13,527 --> 00:08:18,432 Come on, girl. Let's go. 170 00:08:18,432 --> 00:08:21,468 - Right, Murt. - What's going on, Gordon? 171 00:08:21,468 --> 00:08:24,338 Oh, boy. So the hero of the dish has to have a smoky flavor 172 00:08:24,405 --> 00:08:26,406 - with a sweet and spicy sauce. - Yeah. 173 00:08:26,440 --> 00:08:28,375 Protein is some chicken thighs. 174 00:08:29,977 --> 00:08:32,479 I don't want the smokiness to be too crazy. 175 00:08:32,479 --> 00:08:35,549 - Gotcha. - Now I'm about to make bourbon cream honey sauce. 176 00:08:35,582 --> 00:08:37,217 How are you gonna get this thing spicy? 177 00:08:37,284 --> 00:08:39,053 I'm gonna use Calabrian chili right here. 178 00:08:39,086 --> 00:08:40,688 - Right. - And then for the citrus, 179 00:08:40,721 --> 00:08:41,888 I think I'm gonna do 180 00:08:41,888 --> 00:08:42,889 a grilled cinnamon pineapple, 181 00:08:42,923 --> 00:08:44,091 some arugula, and goat cheese. 182 00:08:44,158 --> 00:08:45,459 You've got a lot of interesting, 183 00:08:45,492 --> 00:08:47,428 uh, ingredients here, but this is a dish 184 00:08:47,461 --> 00:08:49,196 that doesn't sound like it goes together. 185 00:08:49,229 --> 00:08:51,165 - Just make sure we get that balance right. - Yep. 186 00:08:51,198 --> 00:08:52,766 The sweetness, the smokiness, umami. 187 00:08:52,833 --> 00:08:55,569 The biggest thing I'm worried about is the umami. 188 00:08:55,603 --> 00:08:57,871 - Does these mushrooms count? - Yeah. Beautiful cooked, of course, they do. 189 00:08:57,904 --> 00:09:02,475 Umami would be a porcini powder, a soy sauce, a fish sauce. 190 00:09:02,542 --> 00:09:06,079 - A savory, earthy, meaty flavor. - Okay, heard. 191 00:09:06,079 --> 00:09:07,981 Remember, taste, taste, taste. 192 00:09:08,014 --> 00:09:09,617 - Good luck. - Thank you, Chef. 193 00:09:09,650 --> 00:09:11,484 Citrus come through? 194 00:09:13,354 --> 00:09:16,357 - I love the smoke in there. - Michael. 195 00:09:16,357 --> 00:09:18,558 - Michael: Hello. - What is the dish? 196 00:09:18,592 --> 00:09:21,695 I'm making a pan-seared smoky striped bass, 197 00:09:21,695 --> 00:09:23,430 and I'm putting it on top of jasmine rice. 198 00:09:23,463 --> 00:09:24,965 I got a coconut broth that's sweet and spicy 199 00:09:25,032 --> 00:09:26,734 that's going with it, some blistered tomatoes 200 00:09:26,734 --> 00:09:28,735 with bok choy, like a warm salad kind of thing. 201 00:09:28,735 --> 00:09:30,404 And what are you using for umami? 202 00:09:30,437 --> 00:09:32,706 So I'm using the fish sauce inside this, 203 00:09:32,706 --> 00:09:34,407 and then there's gonna be a chili peanut topping. 204 00:09:34,407 --> 00:09:36,343 So aside from having to listen 205 00:09:36,410 --> 00:09:38,745 to all those very specific demands, 206 00:09:38,778 --> 00:09:40,013 you know, we're in the semifinals. 207 00:09:40,047 --> 00:09:41,481 So it needs to be a top level dish. 208 00:09:41,548 --> 00:09:43,149 Does this dish have what it takes 209 00:09:43,183 --> 00:09:45,086 - to make it to that level? - Absolutely, yeah. 210 00:09:45,086 --> 00:09:46,720 So I'm just trying to keep it elevated 211 00:09:46,753 --> 00:09:48,455 and make sure that all the flavors are there. 212 00:09:48,488 --> 00:09:51,425 Okay. It's a big risk, Southeast Asian dish, Michael. 213 00:09:51,458 --> 00:09:53,293 - Good luck. - Thank you, Joe. 214 00:09:53,326 --> 00:09:56,030 - Right, Rebecka. - Yes, Chef? 215 00:09:56,096 --> 00:10:02,069 - So the smoky element to this dish is what? - I smoked a pork loin. 216 00:10:02,135 --> 00:10:04,839 - I've always used the smoked paprika. - Gotcha. 217 00:10:04,872 --> 00:10:09,342 - My sweet and spicy sauce is my famous tomato jam. - Okay. 218 00:10:09,376 --> 00:10:10,910 I'm just gonna pop a little bit more heat into it. 219 00:10:10,944 --> 00:10:13,247 And then umami with the mushroom. 220 00:10:13,280 --> 00:10:14,948 And then the citrus note? 221 00:10:15,015 --> 00:10:17,051 - The couscous with lemon juice. - Right. 222 00:10:17,084 --> 00:10:19,619 It has toasted pine nut. 223 00:10:19,619 --> 00:10:21,955 Don't slice than pork too early. And taste it first, yeah? 224 00:10:21,988 --> 00:10:24,725 - Thank you. - 40 minutes gone. 225 00:10:24,758 --> 00:10:29,563 We're now down to our final five minutes remaining. 226 00:10:29,596 --> 00:10:32,566 - Taste everything, guys, okay? - Oh, gosh. 227 00:10:32,599 --> 00:10:34,067 Okay, breathe, breathe, breathe, breathe, breathe. 228 00:10:34,101 --> 00:10:35,336 Becca's is a very strange dish. 229 00:10:35,402 --> 00:10:38,738 The protagonist is a smoked New York strip, 230 00:10:38,772 --> 00:10:40,374 but she's doing it with an orzo. 231 00:10:40,407 --> 00:10:42,842 And then also she has asparagus that's being cooked 232 00:10:42,876 --> 00:10:45,846 in garlic and soy. So that's where she's gonna get her umami from. 233 00:10:45,880 --> 00:10:49,015 Wow, I'm not too sure if that's a fully composed dish there. 234 00:10:49,049 --> 00:10:50,750 She could be in trouble tonight. 235 00:10:53,420 --> 00:10:58,759 Murt, he's got a chicken thigh, and then he's doing mushrooms, 236 00:10:58,792 --> 00:11:01,194 but in a cream honey sauce, 237 00:11:01,228 --> 00:11:04,565 and a ground pineapple and cinnamon salad. 238 00:11:04,598 --> 00:11:06,600 Murt: Don't know how I'm feeling about this. 239 00:11:06,634 --> 00:11:08,669 I think he's creating aspects of the dish, 240 00:11:08,702 --> 00:11:11,872 but will it ever make sense all together in a dish? 241 00:11:11,939 --> 00:11:14,975 Keep it together, keep it together, keep it together. 242 00:11:15,008 --> 00:11:18,545 It's interesting to see the Gen Zers a bit out of their depth. 243 00:11:18,578 --> 00:11:22,116 - Maybe they're not used to following the rules as much. - Yeah. 244 00:11:22,149 --> 00:11:26,020 - Two minutes! - Aarón: Think about the plate. Think about the elements. 245 00:11:26,053 --> 00:11:29,256 - Looks perfect. - Oh, my gosh. 246 00:11:29,289 --> 00:11:31,892 - Aarón: Let's go, Kamay. - Come on, come on! 247 00:11:31,925 --> 00:11:35,429 - Okay, okay, okay, okay. - All right. 248 00:11:35,462 --> 00:11:39,099 - Gordon: 60 seconds to go! - Oh, man. 249 00:11:39,132 --> 00:11:42,135 Aarón: Go, Murt. Check your seasoning, Michael. 250 00:11:42,169 --> 00:11:46,406 - Finishing touches. Let's go! - Garnishing, yes. 251 00:11:46,439 --> 00:11:49,142 Joe: Let's go, guys! Come on! Pull it together. 252 00:11:49,142 --> 00:11:50,210 - Ten... - Aarón: Let's go. 253 00:11:50,277 --> 00:11:53,547 Judges: Nine, eight, seven, 254 00:11:53,614 --> 00:11:55,883 six, five, four, 255 00:11:55,883 --> 00:11:59,086 - three, two, one. - That's it. Hands up. 256 00:11:59,153 --> 00:12:00,787 And stop. Well done. 257 00:12:04,825 --> 00:12:06,293 Michael: This was a hectic cook. 258 00:12:06,327 --> 00:12:08,095 I was surprised I was able to get everything done 259 00:12:08,162 --> 00:12:09,897 because there was a lot of elements to this dish, 260 00:12:09,930 --> 00:12:11,298 and I just hope it all worked out. 261 00:12:11,332 --> 00:12:12,633 I feel like I hit all the elements, 262 00:12:12,699 --> 00:12:15,435 but it looks really simple compared to what 263 00:12:15,468 --> 00:12:17,805 I felt like I just did in those past 45 minutes, 264 00:12:17,872 --> 00:12:20,340 and it's just not semifinal-worthy. 265 00:12:23,977 --> 00:12:26,480 I am flustered. That was a tough challenge. 266 00:12:26,480 --> 00:12:32,018 Um, umami, citrus, smoky, sweet, spicy... 267 00:12:32,052 --> 00:12:33,220 I think I got all the elements on the plate, 268 00:12:33,287 --> 00:12:34,955 but my main concern is I don't know 269 00:12:34,989 --> 00:12:37,024 - if they all go together. - Whatever happens, happens. 270 00:12:37,024 --> 00:12:38,058 I'm trying to get into the finale, 271 00:12:38,092 --> 00:12:39,427 but the answer to the riddle 272 00:12:39,460 --> 00:12:41,061 was the dish that we put in front of us, 273 00:12:41,095 --> 00:12:42,496 and I just don't know if I solved it correctly. 274 00:12:42,530 --> 00:12:43,497 I don't know, man. 275 00:12:43,531 --> 00:12:44,298 I'm up in the air. 276 00:12:44,331 --> 00:12:45,699 I'm up in the air right now. 277 00:12:55,208 --> 00:12:56,710 Right. Well done, all of you. 278 00:12:56,743 --> 00:12:59,447 Now we're about to taste all five of your dishes, 279 00:12:59,480 --> 00:13:03,617 after which, sadly, one of you will be leaving the competition. 280 00:13:03,617 --> 00:13:08,055 Right, let's start with Kamay, please. 281 00:13:08,055 --> 00:13:10,224 Rebecka: Go, Kamay! 282 00:13:10,290 --> 00:13:12,159 I'm feeling pretty confident 283 00:13:12,192 --> 00:13:15,429 in the way that this dish represents the review, 284 00:13:15,462 --> 00:13:17,231 and I think the judges will appreciate that. 285 00:13:17,298 --> 00:13:19,166 What you have in front of you 286 00:13:19,200 --> 00:13:21,568 is a smoky turmeric garlic chicken, 287 00:13:21,568 --> 00:13:25,038 a saffron jasmine rice with lemon zest, 288 00:13:25,071 --> 00:13:27,908 and anchovy paste for umami and citrus. 289 00:13:27,908 --> 00:13:31,245 A blood orange and fish sauce Swiss chard, 290 00:13:31,278 --> 00:13:34,414 and a sweet and spicy zhug sauce. 291 00:13:34,448 --> 00:13:35,950 Visually, it looks beautiful. 292 00:13:36,016 --> 00:13:37,751 Let's hope it tastes as good as it looks. 293 00:13:37,784 --> 00:13:38,753 Shall we? 294 00:13:38,786 --> 00:13:44,225 ( music playing ) 295 00:13:44,291 --> 00:13:45,626 Kamay, chicken's delicious. 296 00:13:45,659 --> 00:13:47,327 It's smoky. It's fragrant. 297 00:13:47,360 --> 00:13:49,230 And that sauce at the end? Yeah, delicious. 298 00:13:49,296 --> 00:13:51,065 - Really good, indeed. - Thank you, Chef. 299 00:13:51,098 --> 00:13:53,500 I just love the choices you made as far as the sauce. 300 00:13:53,533 --> 00:13:55,302 Talking about sweet and spicy agave. 301 00:13:55,335 --> 00:13:56,836 You really nailed that part of the riddle. 302 00:13:56,870 --> 00:13:59,673 And I think that sort of aromatic punch from the orange, 303 00:13:59,707 --> 00:14:02,209 - it's just a wonderful touch. - Thank you, Chef. 304 00:14:02,276 --> 00:14:04,812 Kamay, I taste smoky, I taste citrus, 305 00:14:04,879 --> 00:14:06,547 I taste umami, I taste sweet, 306 00:14:06,580 --> 00:14:10,250 and the interpretation of the review is perfect. 307 00:14:10,284 --> 00:14:13,788 - Thank you, Joe. - Good job. Thank you, Kamay. 308 00:14:13,821 --> 00:14:16,289 Rebecka: Good job, Kamay. 309 00:14:16,289 --> 00:14:18,558 The next dish we'd like to taste is from Murt. 310 00:14:20,293 --> 00:14:21,562 Looking at this dish, you know, I'm proud of it. 311 00:14:21,595 --> 00:14:23,064 It has color, it has bold flavors. 312 00:14:23,097 --> 00:14:24,231 But I'm a Gen Zer. 313 00:14:24,298 --> 00:14:25,633 I'm all about breaking the rules. 314 00:14:25,699 --> 00:14:27,634 And this challenge is about following them, 315 00:14:27,667 --> 00:14:28,902 and I'm not good at that. 316 00:14:28,936 --> 00:14:31,405 I have a smoky salt chicken thigh 317 00:14:31,439 --> 00:14:33,273 with a spicy creamy mushroom sauce. 318 00:14:33,307 --> 00:14:35,042 The umami's coming from the mushrooms 319 00:14:35,075 --> 00:14:36,843 and then a parsnip purée. 320 00:14:36,877 --> 00:14:41,047 Citrus is coming from the grilled pineapple arugula salad. 321 00:14:41,081 --> 00:14:42,916 Gordon: Murt, the bit that's slightly odd for me 322 00:14:42,950 --> 00:14:44,718 is the grilled pineapple salad, 323 00:14:44,751 --> 00:14:46,420 especially with a parsnip purée. 324 00:14:46,454 --> 00:14:49,789 It doesn't look cohesive. Shall we? 325 00:14:54,595 --> 00:14:58,465 Listen, the chicken thigh is cooked beautifully. 326 00:14:58,498 --> 00:15:01,602 - Thank you. - After that, it gets confusing. 327 00:15:01,635 --> 00:15:05,072 We've got the spicy notes, but then they're clashing 328 00:15:05,105 --> 00:15:06,640 with the sweet notes from the pineapple. 329 00:15:06,673 --> 00:15:07,808 Aarón: You have creamy sauce 330 00:15:07,841 --> 00:15:09,276 with creamy parsnips, 331 00:15:09,310 --> 00:15:11,912 and then you have this grilled salad on the side. 332 00:15:11,945 --> 00:15:14,014 I just think these are big mistakes, Murt. 333 00:15:14,048 --> 00:15:15,649 Understandable. 334 00:15:15,683 --> 00:15:19,887 The actual chicken and purée and mushroom and sauce is good, 335 00:15:19,920 --> 00:15:22,423 but if I eliminate the spicy fruit salad, 336 00:15:22,456 --> 00:15:26,092 - then I'm missing half of the task. - Thanks, Murt. 337 00:15:29,095 --> 00:15:30,297 Murt: It's tough up there. 338 00:15:33,200 --> 00:15:36,403 Rebecka, please bring your dish down. 339 00:15:36,403 --> 00:15:39,606 Rebecka: I'm confident all the flavor is gonna work together, 340 00:15:39,673 --> 00:15:44,445 and I hope the judges see that my jam and my pork are the star. 341 00:15:44,445 --> 00:15:49,049 I made a smoky pork loin with a spicy tomato jam, 342 00:15:49,083 --> 00:15:50,784 citrus couscous, 343 00:15:50,817 --> 00:15:53,353 and my umami is sautéed mushrooms. 344 00:15:53,420 --> 00:15:56,857 I love the idea of the color of those spices in that rub. 345 00:15:56,857 --> 00:15:58,658 - Thank you. - Shall we? 346 00:16:02,495 --> 00:16:06,299 So the hero has a smoky flavor. Beautifully done. 347 00:16:06,333 --> 00:16:08,068 The jam lifts up that pork, and actually, 348 00:16:08,068 --> 00:16:09,870 with that combination, absolutely bang on. 349 00:16:09,903 --> 00:16:11,305 - Good job. - Thank you. 350 00:16:11,338 --> 00:16:13,073 I think what you were able to do exceptionally 351 00:16:13,106 --> 00:16:15,576 is make sure that some spice was added to that jam. 352 00:16:15,576 --> 00:16:18,211 - Just a beautiful marriage. - Thank you. 353 00:16:18,245 --> 00:16:20,214 The pork loin is actually quite moist 354 00:16:20,281 --> 00:16:23,550 and flavorful on the inside, and smoky all at the same time. 355 00:16:23,617 --> 00:16:24,885 You hit all the elements, 356 00:16:24,918 --> 00:16:27,054 and you still made a really good dish. 357 00:16:27,054 --> 00:16:29,122 - Thank you, guys. - Thank you. 358 00:16:29,923 --> 00:16:31,524 ( no audible dialogue ) 359 00:16:32,960 --> 00:16:35,229 Right. Next up, Michael, please. 360 00:16:35,296 --> 00:16:37,598 It was definitely a chaotic challenge today, 361 00:16:37,631 --> 00:16:40,233 and I want this so bad, to be in the finale. 362 00:16:40,267 --> 00:16:44,538 So I'm really hoping that I did enough with this dish to get me there. 363 00:16:44,572 --> 00:16:48,442 So it's a smoky striped sea bass with a chili peanut topping. 364 00:16:48,475 --> 00:16:51,245 The jasmine rice with a coconut broth sauce. 365 00:16:51,278 --> 00:16:53,714 The citrus is in the blistered tomato and bok choy. 366 00:16:53,747 --> 00:16:56,917 The umami is with the red pepper and the shrimp. 367 00:16:56,950 --> 00:16:58,352 So visually, there's a lot going on here. 368 00:16:58,419 --> 00:17:01,054 I just love the energy you put into these things. 369 00:17:01,087 --> 00:17:03,323 - But will it come together? - Yes, Chef. 370 00:17:09,429 --> 00:17:10,930 Michael, the hero is delicious. 371 00:17:10,964 --> 00:17:12,566 You smoked that sea bass beautiful. 372 00:17:12,600 --> 00:17:15,202 It's glistening, it's crisp, and it's everything you want. 373 00:17:15,269 --> 00:17:19,273 But the one big ingredient missing from this plate 374 00:17:19,306 --> 00:17:22,042 - is self-edit. - Yes, Chef. 375 00:17:22,075 --> 00:17:24,945 Aarón: Yeah, for me, that sauce is truly delicious. 376 00:17:25,012 --> 00:17:26,981 There's so many great things about this dish, 377 00:17:27,014 --> 00:17:29,349 but just a lot going on there that's difficult to distinguish 378 00:17:29,383 --> 00:17:31,551 - all the flavors. - Thank you, Chef. 379 00:17:31,551 --> 00:17:35,889 This is a good dish. It just lacks the real edit of a restaurant dish. 380 00:17:35,923 --> 00:17:40,561 - But you performed the task at hand. - Thank you. 381 00:17:40,594 --> 00:17:43,163 - So complex. Yeah. - It's like half a menu. 382 00:17:45,299 --> 00:17:48,636 Okay, so next up, Becca. 383 00:17:48,669 --> 00:17:51,205 Looking at my dish, I see everything wrong with it. 384 00:17:51,271 --> 00:17:52,940 It's too simple. It's too basic. 385 00:17:52,973 --> 00:17:55,075 I don't think the flavors go together. 386 00:17:55,142 --> 00:17:56,876 Why in the world did I use orzo? 387 00:17:56,943 --> 00:17:59,179 So I'm thinking someone will have to have messed up 388 00:17:59,179 --> 00:18:02,149 way more than I did for me to stay in this competition. 389 00:18:02,183 --> 00:18:06,053 So I have made a smoky seared ribeye, 390 00:18:06,086 --> 00:18:07,921 a lemon butter orzo, 391 00:18:07,921 --> 00:18:09,222 soy glazed asparagus, 392 00:18:09,256 --> 00:18:13,093 and a sweet and spicy soy sauce. 393 00:18:13,126 --> 00:18:14,561 Yeah, this looks a little bit odd 394 00:18:14,594 --> 00:18:17,131 as far as the choices you've made. 395 00:18:17,164 --> 00:18:19,233 That asparagus looks completely hammered. 396 00:18:19,266 --> 00:18:21,635 I just really hope that the flavor makes up for it. 397 00:18:21,635 --> 00:18:23,037 Gordon: Shall we? 398 00:18:23,070 --> 00:18:28,709 ( music playing ) 399 00:18:28,742 --> 00:18:30,977 Uh, Becca, the smokiness is there on the ribeye. 400 00:18:31,011 --> 00:18:32,612 It's got a great sear on there. 401 00:18:32,646 --> 00:18:35,182 There is the citrus notes on the sides, which is lovely. 402 00:18:35,182 --> 00:18:37,484 But the sweet, spicy dressing, 403 00:18:37,518 --> 00:18:39,853 - it doesn't make sense in the dish. - Yes, Chef. 404 00:18:39,853 --> 00:18:41,688 You know, there's so many different directions you could've gone here. 405 00:18:41,721 --> 00:18:44,224 - Orzo was definitely not one of them. - Yes, Chef. 406 00:18:44,291 --> 00:18:46,293 I don't know what penalized you more tonight, 407 00:18:46,326 --> 00:18:49,029 being able to stay within strict guidelines 408 00:18:49,063 --> 00:18:51,465 or the lack of reference for global cuisine. 409 00:18:51,499 --> 00:18:55,336 I think that probably a bit of both had to come into play 410 00:18:55,403 --> 00:18:57,671 with your limitations on this dish. 411 00:18:57,738 --> 00:18:59,607 - Yeah. - Thanks, Becca. 412 00:18:59,607 --> 00:19:01,175 Thank you. 413 00:19:01,175 --> 00:19:03,777 It's not a fully composed, cohesive dish. 414 00:19:05,712 --> 00:19:09,550 Now Joe, Aarón, and myself need to take a very serious moment. 415 00:19:09,583 --> 00:19:11,752 Please make your way down to the front. 416 00:19:11,785 --> 00:19:13,153 Excuse us. 417 00:19:17,858 --> 00:19:23,230 So tonight they had to use the review to inspire a dish. 418 00:19:23,297 --> 00:19:25,231 A lot of them overthought it, right? 419 00:19:25,231 --> 00:19:26,567 I don't know what I was thinking. 420 00:19:26,567 --> 00:19:28,902 I just-- I just, like, did everything. 421 00:19:28,902 --> 00:19:30,570 And others that didn't do enough of it. 422 00:19:32,272 --> 00:19:33,940 - Yeah. - We're all in agreeance? 423 00:19:33,940 --> 00:19:35,141 - Yep. - Yeah? 424 00:19:38,445 --> 00:19:41,615 Right, there were three individuals tonight 425 00:19:41,648 --> 00:19:44,150 that really did stand out. 426 00:19:45,619 --> 00:19:47,687 - Kamay... - Thank you. 427 00:19:47,687 --> 00:19:50,190 Rebecka, and... 428 00:19:51,391 --> 00:19:53,427 Michael. 429 00:19:53,461 --> 00:19:56,696 You three, congratulations. Make your way to the balcony. 430 00:19:56,730 --> 00:19:59,900 I am thrilled. I'm top four in "MasterChef." 431 00:19:59,900 --> 00:20:01,868 If I survive the next challenge, 432 00:20:01,901 --> 00:20:03,570 I will be cooking in the finale. 433 00:20:03,604 --> 00:20:05,806 I can't even wrap my brain around it. 434 00:20:05,873 --> 00:20:09,309 Murt and Becca, the final person 435 00:20:09,343 --> 00:20:13,113 that will be cooking in the next challenge is... 436 00:20:16,316 --> 00:20:17,284 Becca. 437 00:20:17,317 --> 00:20:19,954 Oh. 438 00:20:19,987 --> 00:20:22,556 Please say goodbye to Murt 439 00:20:22,590 --> 00:20:24,091 and join everybody else on the balcony. 440 00:20:24,125 --> 00:20:25,659 You're so amazing. 441 00:20:29,096 --> 00:20:31,165 - Good job, Becca. - Gordon: Murt, sadly, 442 00:20:31,165 --> 00:20:33,500 tonight the dish missed the mark. 443 00:20:33,534 --> 00:20:36,871 But, young man, you've really lit up this kitchen, 444 00:20:36,904 --> 00:20:39,606 and I think you've grown substantially 445 00:20:39,673 --> 00:20:42,042 into a phenomenal chef. Seriously, well done. 446 00:20:42,076 --> 00:20:43,510 I appreciate it. Thank you so much. 447 00:20:43,543 --> 00:20:45,812 - Gordon: Come and say goodbye. - ( sighing ) 448 00:20:45,879 --> 00:20:47,415 - Take care, bud. - Bring it in here. 449 00:20:47,448 --> 00:20:49,450 - Bring it in here. - Well done, bud. 450 00:20:49,483 --> 00:20:52,085 - Good job. - Murt: You know, coming into this competition, 451 00:20:52,085 --> 00:20:53,420 I think I came in here like a little frat boy. 452 00:20:53,420 --> 00:20:56,057 - Yeah! Let's go. - Bottoms up. 453 00:20:56,090 --> 00:20:57,257 But I've learned a lot about myself. 454 00:20:57,290 --> 00:20:58,759 I have an inner confidence 455 00:20:58,792 --> 00:20:59,760 that I never knew I had. 456 00:20:59,793 --> 00:21:01,929 Come on, Gen Z. We got it. 457 00:21:01,962 --> 00:21:02,996 Cook, cook, cook, cook. 458 00:21:03,030 --> 00:21:04,431 I had an overall good time. 459 00:21:04,464 --> 00:21:06,500 - Sheesh, man! - "Sheesh, man!" 460 00:21:06,500 --> 00:21:08,201 I've never seen anyone whisk like that. 461 00:21:08,268 --> 00:21:09,703 It looks like Murt's starting a fire. 462 00:21:09,736 --> 00:21:11,404 Oh, man. I just ripped the hell out of my pants. 463 00:21:11,438 --> 00:21:13,340 Was that that noise? You just ripped your pants? 464 00:21:13,340 --> 00:21:17,144 - I just ripped my-- - You'll be fine. We've had worse. 465 00:21:17,178 --> 00:21:18,746 I feel like I was the underdog, 466 00:21:18,812 --> 00:21:21,348 but I think I've really shown how well I can cook 467 00:21:21,382 --> 00:21:23,817 and outperform what I thought I could do. 468 00:21:23,884 --> 00:21:27,454 - Murt. - ( cheering ) 469 00:21:27,487 --> 00:21:30,391 If there's ever a time to shine with the clever use of those spices, 470 00:21:30,424 --> 00:21:32,693 - it's tonight. Well done. - Thank you, Chef. 471 00:21:32,759 --> 00:21:34,228 ( applause ) 472 00:21:34,261 --> 00:21:36,263 It's not the last you're gonna see of me. 473 00:21:36,296 --> 00:21:38,432 I'm definitely too pretty of a face to ignore, so... 474 00:21:38,432 --> 00:21:40,300 I'm excited what the future holds. 475 00:21:40,334 --> 00:21:43,069 - ( grunts ) - ( cheering ) 476 00:21:46,640 --> 00:21:49,209 Now there are four remaining. 477 00:21:49,276 --> 00:21:52,479 One challenge away from making it into the finale. 478 00:21:52,545 --> 00:21:58,485 But to get there, you'll have to face your toughest challenge yet. 479 00:21:58,518 --> 00:22:02,423 - Give me just a moment. - Where is he going? 480 00:22:02,456 --> 00:22:05,225 Okay, final four, please come back down. 481 00:22:06,760 --> 00:22:08,028 I've watched this show for years. 482 00:22:08,061 --> 00:22:09,429 I know what that means. 483 00:22:09,463 --> 00:22:11,632 It's keeping up with Gordon. 484 00:22:11,698 --> 00:22:15,168 This is your toughest challenge to date. 485 00:22:15,202 --> 00:22:19,773 You have to make it past the big man himself. 486 00:22:19,806 --> 00:22:23,176 - Oh, my gosh. - Now, to make it into the finale, 487 00:22:23,210 --> 00:22:28,315 I have to survive Chef Gordon, and I'm honestly terrified. 488 00:22:28,348 --> 00:22:33,086 Right, it's time for keeping up with me. 489 00:22:34,655 --> 00:22:36,089 I'm waiting for nobody. 490 00:22:36,156 --> 00:22:37,390 Kamay: Oh, my gosh. 491 00:22:47,901 --> 00:22:52,239 Now your challenge tonight is to cook right alongside me. 492 00:22:52,272 --> 00:22:54,441 And your dish not only has to look like mine, 493 00:22:54,474 --> 00:22:57,811 but it's gotta taste exactly the same as mine as well. 494 00:22:57,845 --> 00:23:01,548 Miss a step or an ingredient, and you could be going home. 495 00:23:01,581 --> 00:23:03,283 - Is that clear? - All: Yes, Chef. 496 00:23:03,316 --> 00:23:04,651 Let's do this. Come on. 497 00:23:07,587 --> 00:23:09,790 Right, all of you, tonight you'll be keeping up with me 498 00:23:09,823 --> 00:23:11,491 as I cook... 499 00:23:14,194 --> 00:23:17,564 - Whoa. - ...a delicious pan-seared salmon 500 00:23:17,597 --> 00:23:20,434 with truffle gnocchi, sautéed asparagus, 501 00:23:20,467 --> 00:23:22,870 a fennel and Pernod beurre blanc, 502 00:23:22,903 --> 00:23:25,539 finished with crispy leeks and seaweed. 503 00:23:25,572 --> 00:23:28,708 One show-stopping, incredibly challenging dish. 504 00:23:28,708 --> 00:23:32,346 Everyone, Gordon is gonna show you how it's done step by step. 505 00:23:32,379 --> 00:23:36,417 If you miss something, that will definitely hurt your chances 506 00:23:36,417 --> 00:23:39,720 of making it through to the grand finale. 507 00:23:39,753 --> 00:23:43,490 Now once I'm done, you'll have an additional 30 seconds 508 00:23:43,557 --> 00:23:47,293 - to finish off your dish. - Only 30 seconds. 509 00:23:47,327 --> 00:23:49,830 - Right! Head to your stations. Let's go. - Thank you. 510 00:23:49,863 --> 00:23:52,332 This challenge is gonna be like the tortoise and the hare. 511 00:23:52,366 --> 00:23:55,135 Gordon is the hare up there going crazy, 512 00:23:55,168 --> 00:23:56,870 and I'm hoping I'm not the tortoise. 513 00:23:56,904 --> 00:23:58,172 I'm terrified. 514 00:23:58,205 --> 00:24:01,041 Right, our time starts now. 515 00:24:01,075 --> 00:24:04,912 First off, let's go, guys, sharpen those knives. 516 00:24:04,945 --> 00:24:07,547 From there, we're gonna go for the gnocchi. 517 00:24:07,547 --> 00:24:11,084 Cut the potato in half into your ricer. 518 00:24:11,151 --> 00:24:13,421 Look at me and squeeze gently. 519 00:24:13,421 --> 00:24:16,223 - All: Yes, Chef. - Now, salt generously. 520 00:24:16,256 --> 00:24:19,026 - Touch of pepper. Heard? - Heard, Chef. 521 00:24:19,059 --> 00:24:20,461 Gordon: A little drizzle of olive oil. 522 00:24:20,461 --> 00:24:24,031 From there your black truffle. Grate in. 523 00:24:24,098 --> 00:24:27,167 - Kamay: Go, baby, go. - Get your parmesan into that potato. 524 00:24:27,167 --> 00:24:28,835 Stay with me, guys. Stay with me. 525 00:24:28,868 --> 00:24:31,906 - Rebecka: Come on, baby. - Rebecka, your parmesan. 526 00:24:31,939 --> 00:24:33,607 - Don't forget it, please. - Pardon me? 527 00:24:33,640 --> 00:24:35,176 Gordon: Stay with me. 528 00:24:35,209 --> 00:24:37,511 From there, take your egg, open it up. 529 00:24:37,545 --> 00:24:41,549 - I want the yolk only. - Oh, ( bleep ). 530 00:24:41,549 --> 00:24:43,217 Right now, keeping up with Gordon, 531 00:24:43,283 --> 00:24:45,218 it's like trying to keep up with a tornado. 532 00:24:45,218 --> 00:24:48,255 It's absolutely insane. I know I'm fast in the kitchen, 533 00:24:48,289 --> 00:24:50,156 but I don't know if I'm as fast as Gordon. 534 00:24:50,190 --> 00:24:52,359 Lightly sprinkle half the flour in. 535 00:24:52,359 --> 00:24:54,094 - Let's go, Michael! - Michael: Oh, come on. 536 00:24:54,128 --> 00:24:55,896 I'm mentally just trying to lock in right now 537 00:24:55,930 --> 00:24:59,700 because I know that one little mistake can be the detriment 538 00:24:59,766 --> 00:25:01,302 to me getting in the finale. 539 00:25:01,335 --> 00:25:05,205 Now flour your hands and start working that dough. 540 00:25:05,272 --> 00:25:07,074 - Seasonings in, yes? - Yes, Chef. 541 00:25:07,140 --> 00:25:08,342 - Gordon: Truffle. - Yes, Chef. 542 00:25:08,408 --> 00:25:10,043 - Parmesan, yes? - Yes, Chef. 543 00:25:10,077 --> 00:25:11,545 - You sure? - No, parmesan is not-- 544 00:25:11,578 --> 00:25:13,680 Gordon: Let's go. Grate it in. Let's go. 545 00:25:13,714 --> 00:25:15,216 Rebecka: Ay-yi-yi. 546 00:25:15,282 --> 00:25:17,017 It should be a nice, soft, pliable dough. 547 00:25:17,017 --> 00:25:19,553 Onto your board! 548 00:25:19,586 --> 00:25:20,955 Now we're gonna work that dough. Two hands. 549 00:25:21,022 --> 00:25:22,056 Kamay: Keep going. 550 00:25:22,056 --> 00:25:23,357 I'm actually really scared 551 00:25:23,391 --> 00:25:24,959 'cause I've never made gnocchi before. 552 00:25:25,025 --> 00:25:28,028 Now we're gonna go almost like a cigar shape. 553 00:25:28,061 --> 00:25:30,096 - See mine? - All: Yes, Chef. 554 00:25:30,096 --> 00:25:31,766 Kamay looks like she's falling behind, no? 555 00:25:31,799 --> 00:25:33,167 Kamay: Okay, focus. 556 00:25:33,200 --> 00:25:35,135 But I think my skill set as an attorney 557 00:25:35,169 --> 00:25:36,604 is really coming into play here. 558 00:25:36,604 --> 00:25:37,738 Every day at work 559 00:25:37,771 --> 00:25:39,206 I am listening carefully 560 00:25:39,206 --> 00:25:40,708 and processing information. 561 00:25:40,741 --> 00:25:43,777 So I am keeping stock of exactly what I've missed, 562 00:25:43,811 --> 00:25:47,214 because if you make an assumption and it's wrong, 563 00:25:47,281 --> 00:25:49,016 it could cost you everything. 564 00:25:49,050 --> 00:25:52,319 Now the exciting part. Two inches long. 565 00:25:52,319 --> 00:25:54,755 We want six on the plate, but we're gonna start with eight. 566 00:25:54,788 --> 00:25:56,456 - Heard. - Now take your thumb, 567 00:25:56,490 --> 00:25:59,559 place it onto the board, and fold over. 568 00:25:59,593 --> 00:26:02,363 And the idea here is the grooves get really nice and crispy. 569 00:26:02,396 --> 00:26:04,097 Becca: Good, good, good, good, good. 570 00:26:04,164 --> 00:26:06,467 Let the thumb do the work. Push it into the board. 571 00:26:06,467 --> 00:26:08,902 - Gently now. - Yes, Chef. Holy moly. 572 00:26:08,936 --> 00:26:11,237 Now from there, get your salmon. 573 00:26:11,271 --> 00:26:13,040 - Lightly oil your pan. - Yes, Chef. 574 00:26:13,073 --> 00:26:15,876 And hold that down to get that skin nice and crispy. 575 00:26:15,910 --> 00:26:19,613 - Heard. - Now get your rosemary and thyme, get your garlic, 576 00:26:19,613 --> 00:26:22,549 and now the salmon is working. So far, so good? 577 00:26:22,583 --> 00:26:25,619 - All: Yes, Chef. - From there, the fennel beurre blanc. 578 00:26:25,619 --> 00:26:29,156 - Heard. - Take the fennel, slice lengthways, 579 00:26:29,156 --> 00:26:30,791 cut across with your knife, back over. 580 00:26:30,824 --> 00:26:32,626 This is a beautiful, fine dice. 581 00:26:32,659 --> 00:26:34,728 Rebecka: Come on, baby. You can do this. 582 00:26:34,761 --> 00:26:36,197 Same thing for the shallot. 583 00:26:36,197 --> 00:26:39,466 Along, back under, and then just let that go. 584 00:26:39,499 --> 00:26:41,935 Right, pan number two, crank up the heat. 585 00:26:42,002 --> 00:26:43,470 - All: Yes, Chef. - Olive oil in. 586 00:26:43,504 --> 00:26:45,539 Fennel and shallot into your pan, 587 00:26:45,572 --> 00:26:48,242 and to soften that up, a little knob of butter. 588 00:26:48,275 --> 00:26:49,877 - Butter, Chef? - Butter! 589 00:26:49,910 --> 00:26:52,379 - One knob into the salmon? - No. 590 00:26:52,413 --> 00:26:53,813 - Gordon: To your sauce. - Thank you. 591 00:26:53,880 --> 00:26:56,182 Sweat them off without any color, yes? 592 00:26:56,216 --> 00:26:58,686 - All: Yes, Chef. - Turn that salmon back over. 593 00:26:58,752 --> 00:27:00,421 See how crispy that is? 594 00:27:00,454 --> 00:27:03,457 Once you've colored the salmon, sear underneath it, 595 00:27:03,457 --> 00:27:05,159 and now we just lock in all that flavor. 596 00:27:05,192 --> 00:27:06,693 And then from there, once we got the color on that, 597 00:27:06,693 --> 00:27:08,061 turn it back over, 598 00:27:08,095 --> 00:27:09,997 and let it cook skin side down. 599 00:27:09,997 --> 00:27:12,066 So the cook on the salmon is crucial. 600 00:27:12,099 --> 00:27:13,501 You have to have the crispy skin. 601 00:27:13,534 --> 00:27:15,870 Gordon: Right. Go back to the sauce now. 602 00:27:15,903 --> 00:27:17,604 And now we're gonna go for our Pernod. 603 00:27:17,638 --> 00:27:19,173 Please be careful. 604 00:27:19,206 --> 00:27:21,875 In, stand back, and flambé. 605 00:27:21,942 --> 00:27:26,446 Really important, you have to burn off all that alcohol. 606 00:27:26,446 --> 00:27:29,549 Stay with me, guys. Well done, Kamay. 607 00:27:29,583 --> 00:27:31,085 Let's go, Becca. 608 00:27:31,085 --> 00:27:34,421 So Gordon says put the Pernod in the pan and flambé. 609 00:27:34,454 --> 00:27:36,556 Becca, not in the salmon. She put it in the salmon. 610 00:27:36,590 --> 00:27:39,426 - Oh, my God. - Turns out there are two pans, 611 00:27:39,460 --> 00:27:41,462 and I put the Pernod in the wrong pan. 612 00:27:41,495 --> 00:27:43,764 - Ugh. Crap! - To make into the finale, 613 00:27:43,797 --> 00:27:46,967 first and foremost, don't light the fish on fire. 614 00:27:47,000 --> 00:27:49,403 Oh, my gosh. 615 00:27:49,469 --> 00:27:50,470 Shoot! 616 00:28:01,081 --> 00:28:04,284 And flambé. Really important. Stay with me, guys. 617 00:28:04,318 --> 00:28:06,654 Aarón: Becca, not in the salmon. She put it in the salmon. 618 00:28:06,654 --> 00:28:09,456 - Oh, my God. - Shoot! 619 00:28:09,489 --> 00:28:12,492 That's salmon, and it should not be flambéing. 620 00:28:14,695 --> 00:28:17,264 - ( gasps ) - Joe: So is Rebecka and Michael. 621 00:28:17,264 --> 00:28:19,233 All of three of them have made the mistake 622 00:28:19,266 --> 00:28:22,336 of flambéing the salmon instead of the sauce. 623 00:28:22,402 --> 00:28:25,072 We've all flambéed our beurre blanc and not the salmon. 624 00:28:25,072 --> 00:28:26,306 - Yes? - ( bleep ) 625 00:28:26,340 --> 00:28:28,475 I put the alcohol in the wrong pan, 626 00:28:28,542 --> 00:28:30,544 and my heart just sinks 'cause I know I just made 627 00:28:30,577 --> 00:28:32,980 a crucial mistake that could cost me this competition. 628 00:28:33,013 --> 00:28:35,415 - Listen to me, guys. - Oh, jeez. 629 00:28:35,449 --> 00:28:37,050 I am so frustrated right now, 630 00:28:37,083 --> 00:28:39,085 but I don't really have time to think about it. 631 00:28:39,152 --> 00:28:41,221 I just have to edit and get this dish out. 632 00:28:41,221 --> 00:28:43,523 Pan number three, asparagus in. 633 00:28:43,557 --> 00:28:46,126 - We're gonna blister those asparagus. - All: Yes, Chef. 634 00:28:46,159 --> 00:28:50,730 Now the sauce, once that's reduced down to a syrup, we add our cream. 635 00:28:50,764 --> 00:28:53,767 This stops the beurre blanc from breaking, understood? 636 00:28:53,801 --> 00:28:54,901 - All: Yes, Chef. - Heard. 637 00:28:54,935 --> 00:28:56,703 Now put four nice little knobs 638 00:28:56,737 --> 00:29:00,740 of butter into that sauce and whisk it in. Heard? 639 00:29:00,774 --> 00:29:02,209 - All: Heard! - Yes, Chef. 640 00:29:02,275 --> 00:29:04,110 - Gordon: Good. Stay with me. - Joe: Oh, God. 641 00:29:04,144 --> 00:29:08,048 Rebecka just poured the cream into the salmon. Listen to me, guys. 642 00:29:08,081 --> 00:29:10,317 The cream goes in the beurre blanc. 643 00:29:10,317 --> 00:29:13,153 Oh, not in the fish. Ah, sheesh. 644 00:29:13,186 --> 00:29:16,290 - Damn it. - What a crazy mistake. 645 00:29:16,323 --> 00:29:20,226 My fish and that beautiful crispy skin is destroyed. 646 00:29:20,293 --> 00:29:22,629 - Dear Lord. - This is a disaster. 647 00:29:22,662 --> 00:29:24,932 We gotta move now. Let's go. 648 00:29:24,965 --> 00:29:26,700 Rebecka: What a freaking mess. 649 00:29:26,767 --> 00:29:28,402 Get your aged balsamic vinegar 650 00:29:28,402 --> 00:29:31,338 - and go over the asparagus. - Boomers never cook this fast. 651 00:29:31,371 --> 00:29:34,274 We take our time. We're having a little wine. 652 00:29:34,308 --> 00:29:37,411 - This is not normal. - Right, check the salmon. 653 00:29:37,411 --> 00:29:40,014 It should be nice and pink inside. 654 00:29:40,047 --> 00:29:41,481 Kamay: Getting close, getting close. 655 00:29:41,481 --> 00:29:42,750 ( Michael groans ) 656 00:29:42,783 --> 00:29:44,418 ( bleep ) 657 00:29:44,451 --> 00:29:47,354 Oh, God. This is ( bleep ) done. 658 00:29:47,421 --> 00:29:49,923 - Oh, come on. - Gordon: Let's go, Michael. 659 00:29:49,957 --> 00:29:52,159 Get your pan on now for your gnocchi. 660 00:29:52,192 --> 00:29:54,495 - All: Yes, Chef. - Stay with me, guys. 661 00:29:54,528 --> 00:29:57,898 Very carefully in. Groove side down. 662 00:29:57,931 --> 00:30:00,534 Becca: Heard. Come on. Go, go, go. 663 00:30:00,567 --> 00:30:03,003 They have to be very careful not to burn that gnocchi. 664 00:30:03,003 --> 00:30:06,040 - Gordon: Let's go, Rebecka. - Rebecka: Cook, cook, cook, please. 665 00:30:06,073 --> 00:30:07,408 Turn them over once you got the color. 666 00:30:07,441 --> 00:30:10,177 Beautiful crispy pillows on the outside. 667 00:30:10,210 --> 00:30:12,446 Nice, light, fluffy in the center. 668 00:30:12,480 --> 00:30:17,050 - Becca: Good. - Out onto a tray and drain. 669 00:30:17,084 --> 00:30:18,685 Right, recap. Salmon nice and pink. 670 00:30:18,719 --> 00:30:22,289 Asparagus blistered. Sauce beautifully done. 671 00:30:22,289 --> 00:30:24,791 Gnocchi resting. Now for the garnish. 672 00:30:30,163 --> 00:30:32,299 Rebecka: These are not quite ready. 673 00:30:32,333 --> 00:30:34,935 Get your leek. These need to be super thin, 674 00:30:35,001 --> 00:30:36,570 otherwise they're never gonna get crispy. 675 00:30:36,603 --> 00:30:38,205 - Becca: Good, good, good, good, good. - Heard? 676 00:30:38,272 --> 00:30:40,907 - All: Heard, Chef. - Good. Now pan on the back, 677 00:30:40,941 --> 00:30:45,378 crisping up these leeks nice and golden brown. 678 00:30:45,412 --> 00:30:47,214 Kamay: Come on, come on, come on. 679 00:30:47,248 --> 00:30:48,415 Once you're happy with the crispiness, 680 00:30:48,415 --> 00:30:49,749 straight in to the seared blanc. 681 00:30:49,783 --> 00:30:50,918 All: Yes, Chef. 682 00:30:50,918 --> 00:30:52,586 Becca: Go, go, go, go, go. 683 00:30:52,619 --> 00:30:53,787 Gordon: Togarashi spice, 684 00:30:53,787 --> 00:30:55,355 and then mix it with the seaweed. 685 00:30:55,422 --> 00:30:56,790 - All: Yes, Chef. - Right. 686 00:30:56,824 --> 00:30:57,925 Crispy, crispy. 687 00:30:57,958 --> 00:30:58,926 Now for the plating. 688 00:30:58,959 --> 00:31:00,060 ( bleep ) 689 00:31:00,094 --> 00:31:02,295 First off, get your asparagus, 690 00:31:02,329 --> 00:31:04,531 and then your six beautiful gnocchi. 691 00:31:04,564 --> 00:31:06,434 Okay. Easy. 692 00:31:06,467 --> 00:31:10,204 From there, get your truffle, and just grate over the gnocchi. 693 00:31:10,271 --> 00:31:12,840 And then a little touch of parmesan cheese. 694 00:31:12,873 --> 00:31:15,842 From there, sit the salmon nicely on top of the asparagus. 695 00:31:15,876 --> 00:31:20,214 - Yes, Chef. - Two nice spoons of sauce in the middle of the plate. 696 00:31:20,281 --> 00:31:24,151 - Okay. - Your leeks, sit them on top, and there we go. 697 00:31:24,184 --> 00:31:26,920 Our beautiful pan-seared salmon with truffle gnocchi. 698 00:31:26,920 --> 00:31:29,256 Your 30 seconds start now. Let's go, guys. 699 00:31:29,290 --> 00:31:31,225 - Come on, Michael. - Joe: Let's go, guys. Come on. 700 00:31:31,258 --> 00:31:34,227 - Let's go. You can do it. - Gordon: Let's go. 701 00:31:34,261 --> 00:31:37,297 - Okay, focus. - Michael: Oh, come on, come on. 702 00:31:37,330 --> 00:31:41,101 - ( sighs ) - Judges: Ten, nine, eight, 703 00:31:41,134 --> 00:31:43,270 - seven, six... - Hurry, hurry. 704 00:31:43,303 --> 00:31:45,406 - ...five, four, three... - Kamay: Come on. 705 00:31:45,439 --> 00:31:49,342 - ...two, one. - Gordon: And stop! Well done! 706 00:31:50,277 --> 00:31:53,413 - ( bleep ) - ( sighs ) 707 00:31:53,447 --> 00:31:55,416 - I started flambéing my salmon. - I did, too. 708 00:31:55,449 --> 00:31:57,484 - Oh, my God. - I did the same exact thing, 709 00:31:57,517 --> 00:31:59,820 so my sauce doesn't have the Pernod. 710 00:31:59,887 --> 00:32:01,555 This isn't my best performance. 711 00:32:01,555 --> 00:32:04,725 My gnocchi looks good, my sauce is held together, 712 00:32:04,758 --> 00:32:07,361 but my salmon is burnt. 713 00:32:07,394 --> 00:32:09,597 To go home right before the finale, 714 00:32:09,630 --> 00:32:11,765 I just feel like I'd be letting everybody down. 715 00:32:11,765 --> 00:32:14,267 So I'm just praying somebody 716 00:32:14,301 --> 00:32:15,769 maybe made a bigger mistake than me. 717 00:32:15,803 --> 00:32:19,606 Now, Gordon's dish looks amazing. 718 00:32:19,673 --> 00:32:23,977 But the question is, did you four meet his standards? 719 00:32:24,010 --> 00:32:26,279 Right, Kamay, please bring your dish up. 720 00:32:26,313 --> 00:32:28,549 - Becca: Go, Kamay. - Kamay: This was by far 721 00:32:28,582 --> 00:32:30,518 the most difficult challenge so far. 722 00:32:30,518 --> 00:32:32,319 This dish has to be 723 00:32:32,319 --> 00:32:34,754 as close to Chef Gordon's dish as possible. 724 00:32:34,821 --> 00:32:37,224 But to my excitement, they look pretty similar, 725 00:32:37,290 --> 00:32:39,093 so I'm feeling pretty good right now. 726 00:32:39,159 --> 00:32:41,061 Gordon: So, visually, you look at these two dishes, 727 00:32:41,095 --> 00:32:42,429 and you did a really good job. 728 00:32:42,463 --> 00:32:44,431 I love the shape of the gnocchi. 729 00:32:44,465 --> 00:32:46,834 And the salmon, the sauce, beautifully done. 730 00:32:46,900 --> 00:32:49,469 - Thank you. - Shall we? 731 00:32:52,940 --> 00:32:55,542 Kamay, salmon's seasoned beautifully. The skin is crispy. 732 00:32:55,575 --> 00:32:58,946 Gnocchi just misses that little bit of cheese and truffle at the end, 733 00:32:58,946 --> 00:33:00,948 but what I love here is the sauce. 734 00:33:00,981 --> 00:33:02,549 Yeah, the star is that beurre blanc. 735 00:33:02,582 --> 00:33:04,484 It's redolent with the anise flavor 'cause of the Pernod. 736 00:33:04,551 --> 00:33:06,487 And I just love the subtle things 737 00:33:06,487 --> 00:33:08,489 - like the char on the asparagus. - Thank you. 738 00:33:08,555 --> 00:33:10,224 The gnocchi are delicious, and the beurre blanc 739 00:33:10,290 --> 00:33:12,025 is really, like, fantastic. 740 00:33:12,058 --> 00:33:13,960 - Thank you, Joe. - Well done. 741 00:33:14,027 --> 00:33:16,363 Good job, Kamay. You rocked it. 742 00:33:16,363 --> 00:33:18,966 It's good. It's very good. 743 00:33:19,033 --> 00:33:21,869 Next up, Becca. 744 00:33:21,902 --> 00:33:23,871 Becca: I am extremely proud of myself. 745 00:33:23,871 --> 00:33:25,472 I gave this challenge everything I have, 746 00:33:25,472 --> 00:33:27,241 and I know I did the best I could 747 00:33:27,274 --> 00:33:29,143 to keep up with Gordon Ramsay. 748 00:33:29,176 --> 00:33:32,245 Gordon: So, salmon, it's slightly cremated on top. 749 00:33:32,279 --> 00:33:33,914 The gnocchi's nicely colored. 750 00:33:33,948 --> 00:33:35,415 A couple of times you struggled, 751 00:33:35,415 --> 00:33:37,618 but tonight you did not give up. 752 00:33:37,618 --> 00:33:39,553 I love that. Shall we? 753 00:33:46,093 --> 00:33:47,861 So, salmon's cooked beautifully inside, 754 00:33:47,894 --> 00:33:51,498 - but it's got that charcoal flavor on the outside. - Yeah. 755 00:33:51,565 --> 00:33:53,601 - The actual beurre blanc is delicious. - Thank you. 756 00:33:53,634 --> 00:33:55,603 Yeah, I really enjoyed the flavor of the beurre blanc. 757 00:33:55,636 --> 00:33:59,039 It's really redolent with tons of fennel, which I really enjoy. 758 00:33:59,073 --> 00:34:01,408 - Thank you. - The asparagus were spot-on, 759 00:34:01,442 --> 00:34:03,377 and the gnocchi could've been lighter and fluffier. 760 00:34:03,411 --> 00:34:06,213 But, look, eating this dish all together, it's pretty good. 761 00:34:06,213 --> 00:34:08,748 - Thank you. - Thanks, Becca. 762 00:34:08,748 --> 00:34:11,151 Good job, Becca. 763 00:34:11,184 --> 00:34:12,619 Michael: You did good. 764 00:34:14,054 --> 00:34:17,057 Michael, please bring your dish up. Thank you. 765 00:34:17,057 --> 00:34:20,226 - Michael. - This is the first time in this competition 766 00:34:20,293 --> 00:34:22,229 that I've really messed up a protein. 767 00:34:22,263 --> 00:34:26,066 I'm just really praying that my other elements on this dish are strong 768 00:34:26,099 --> 00:34:28,202 and enough to get me into the finale. 769 00:34:28,269 --> 00:34:31,705 Gordon: Okay, salmon does look burned on top. 770 00:34:31,739 --> 00:34:34,408 But the good news is, I look at the grains of the gnocchi, 771 00:34:34,441 --> 00:34:36,410 they're beautifully pressed into that board. 772 00:34:36,443 --> 00:34:38,946 Halfway in, you looked a little bit out of control. 773 00:34:39,012 --> 00:34:41,548 Yeah, I poured the flambé into the wrong pan, 774 00:34:41,548 --> 00:34:44,651 - and my skin got way too crispy. - Right. Shall we? 775 00:34:52,959 --> 00:34:54,961 So, sadly, the salmon's overcooked. 776 00:34:54,961 --> 00:34:57,197 The gnocchi, a little bit longer than mine, 777 00:34:57,231 --> 00:34:58,966 and they could do with a little bit more searing underneath 778 00:34:58,966 --> 00:35:01,034 so they're nice, light, fluffy. 779 00:35:01,101 --> 00:35:04,437 - But you bounced back and made a really good sauce. - Yes, Chef. 780 00:35:04,437 --> 00:35:05,672 Yeah, it's a shame about the skin on the salmon. 781 00:35:05,739 --> 00:35:07,207 But I think for me, 782 00:35:07,274 --> 00:35:09,543 the magic here is in your sauce and your gnocchi. 783 00:35:09,576 --> 00:35:11,812 So when you have that little bite in some of the interior 784 00:35:11,845 --> 00:35:14,614 of the salmon itself, that's a really magical bite. 785 00:35:14,648 --> 00:35:17,718 Michael, you got caught in that moment with the double flambé. 786 00:35:17,751 --> 00:35:21,288 And it's unfortunate, because the dish has some redeeming qualities to it. 787 00:35:21,321 --> 00:35:23,423 - Thank you, Joe. - Thank you. 788 00:35:26,059 --> 00:35:27,594 But the flavor's there, right? 789 00:35:30,497 --> 00:35:33,734 All right, Rebecka, please bring your dish down. Thank you. 790 00:35:33,767 --> 00:35:37,138 I'm feeling relieved because I'm done with this crazy challenge, 791 00:35:37,171 --> 00:35:39,539 but I'm really concerned about the sauce. 792 00:35:39,572 --> 00:35:42,409 I know it doesn't have the Pernod, so this could be 793 00:35:42,443 --> 00:35:46,079 the one part of my dish that sends me home. 794 00:35:46,079 --> 00:35:48,415 Gordon: So, gnocchi, a little bit too thin. 795 00:35:48,449 --> 00:35:51,418 Salmon, super crispy. Sadly, the sauce is broken 796 00:35:51,451 --> 00:35:53,987 - because you didn't add enough cream. - Right. 797 00:35:54,021 --> 00:35:57,057 - And is there any Pernod in the beurre blanc at all? No. - Not at all. 798 00:35:57,090 --> 00:35:59,125 - Joe: Oof. - Mm. 799 00:36:11,872 --> 00:36:15,008 Rebecka, is there any Pernod in the beurre blanc at all? 800 00:36:15,042 --> 00:36:16,610 - Not at all. - No. 801 00:36:16,610 --> 00:36:20,280 - Ooh. - Right. Shall we? 802 00:36:30,357 --> 00:36:32,893 So, Rebecka, salmon's cooked beautifully. 803 00:36:32,960 --> 00:36:36,230 I'm amazed you got that skin crispy after being doused in cream. 804 00:36:36,296 --> 00:36:39,099 What's missing is that Pernod in that beurre blanc. 805 00:36:39,166 --> 00:36:40,901 - Yes. - Which is a shame. 806 00:36:40,967 --> 00:36:43,403 I think, for me, the gnocchi are great. They're browned nicely. 807 00:36:43,437 --> 00:36:45,606 But you can't get around the fact that your sauce is broken. 808 00:36:45,673 --> 00:36:49,543 - Yeah. - I think the biggest error here is this is not a sauce. 809 00:36:49,543 --> 00:36:54,014 - Rebecka: No, no. - This is technically a salad dressing, 810 00:36:54,047 --> 00:36:55,116 - and that's a problem. - Yeah. 811 00:36:55,149 --> 00:36:57,551 Thank you, Rebecka. 812 00:36:57,584 --> 00:37:00,187 - Salmon's pink. - Yeah, no, the salmon's cooked well. 813 00:37:00,220 --> 00:37:02,456 Gordon: Now, all of you, 814 00:37:02,456 --> 00:37:05,993 Joe, Aarón, and myself need a very important moment. 815 00:37:06,026 --> 00:37:09,530 Make your ways round to the front, please. Thank you. Excuse us. 816 00:37:09,530 --> 00:37:15,002 ( music playing ) 817 00:37:15,036 --> 00:37:16,937 There was an outstanding dish tonight. 818 00:37:17,004 --> 00:37:19,273 - Kamay's got this. - Thank you, guys. 819 00:37:19,306 --> 00:37:22,443 - Becca. The sauce was incredible for Becca. - Aarón: Yeah. 820 00:37:22,476 --> 00:37:25,045 - The cook on Michael's fish wasn't that great. - Yeah. 821 00:37:25,079 --> 00:37:27,481 And then there was one dish that was not complete. 822 00:37:27,548 --> 00:37:31,818 - I torched my salmon. - But you made a beautiful sauce. 823 00:37:31,885 --> 00:37:33,553 - All in agreement? - Yes, Chef. 824 00:37:38,258 --> 00:37:40,193 Gordon: What a night. 825 00:37:40,227 --> 00:37:44,364 Now, three of you are about to head into the grand finale, 826 00:37:44,431 --> 00:37:48,768 whilst one of you will be leaving the MasterChef kitchen. 827 00:37:48,802 --> 00:37:53,607 Joe, Aarón, and myself felt that one home cook really stood out. 828 00:37:53,640 --> 00:37:54,708 Congratulations goes to... 829 00:37:56,910 --> 00:37:59,479 - Kamay. - Well done. 830 00:37:59,512 --> 00:38:02,349 - Good job, Kamay. - Head up onto the balcony. 831 00:38:02,382 --> 00:38:05,552 - Thank you. - Top three! Whoo! 832 00:38:05,586 --> 00:38:08,355 This is the moment I've been waiting for. 833 00:38:08,388 --> 00:38:11,224 It feels like such a relief. 834 00:38:11,258 --> 00:38:15,262 The next individual joining Kamay in the grand finale, 835 00:38:15,295 --> 00:38:17,264 congratulations goes to... 836 00:38:20,634 --> 00:38:22,068 Becca. 837 00:38:25,272 --> 00:38:27,040 Head on up to the balcony. 838 00:38:27,040 --> 00:38:29,210 - Good job, Becca. - Gosh. 839 00:38:29,276 --> 00:38:31,044 - Congratulations. - Good job. 840 00:38:31,078 --> 00:38:33,213 I'm proud of you. 841 00:38:33,280 --> 00:38:35,415 Now, Rebecka and Michael, 842 00:38:35,449 --> 00:38:38,052 you both had faults in your dishes this evening, 843 00:38:38,085 --> 00:38:40,187 and this has been a really tough decision. 844 00:38:40,220 --> 00:38:45,826 But the final individual heading into the finale, 845 00:38:45,893 --> 00:38:48,028 congratulations goes to... 846 00:38:52,366 --> 00:38:55,068 - Michael. - ( sighs ) 847 00:38:55,102 --> 00:38:56,736 - Good job, bud. - Congratulations. 848 00:38:56,770 --> 00:38:58,104 Please say goodbye to Rebecka. 849 00:39:01,474 --> 00:39:03,110 You deserve it. 850 00:39:03,110 --> 00:39:04,545 - Michael: Thank you. - Well done. 851 00:39:04,578 --> 00:39:06,914 I don't even know how I'm here right now. 852 00:39:06,947 --> 00:39:09,516 But to actually be in the final three 853 00:39:09,549 --> 00:39:10,617 is completely surreal. 854 00:39:12,853 --> 00:39:15,489 Rebecka, salmon was cooked beautifully. 855 00:39:15,522 --> 00:39:18,225 But unfortunately your dish was incomplete, 856 00:39:18,291 --> 00:39:21,695 because the sauce was missing the Pernod. 857 00:39:21,728 --> 00:39:25,499 But honestly, I think you were always the one to beat in this kitchen. 858 00:39:25,499 --> 00:39:28,002 - You know that? - Thank you. Appreciate that very much. 859 00:39:28,035 --> 00:39:31,372 Who thought that a 63-year-old grandma 860 00:39:31,405 --> 00:39:35,909 would be standing in "MasterChef" in the top four? 861 00:39:35,943 --> 00:39:37,544 Thank you so much for everything. 862 00:39:37,577 --> 00:39:38,812 Come and say goodbye, my darling. 863 00:39:38,879 --> 00:39:39,980 - Please. - Good job! 864 00:39:40,013 --> 00:39:41,215 Gordon: I love you, girl. 865 00:39:41,282 --> 00:39:42,816 - I love you, too. - I love you more. 866 00:39:42,883 --> 00:39:44,551 - Awesome. Oh, my gosh. - I love you more. 867 00:39:44,585 --> 00:39:48,622 I am leaving here so proud, so happy, so thankful. 868 00:39:48,655 --> 00:39:51,225 - You move quick, don't you? - They think I'm slow. They think I'm old. 869 00:39:51,258 --> 00:39:55,062 - I'm coming for 'em. - I think I proved to these other generations 870 00:39:55,095 --> 00:39:58,165 that the Baby Boomers have not stopped living. 871 00:39:58,198 --> 00:40:00,501 - Don't mess this up. - Oh, ( bleep ). 872 00:40:00,534 --> 00:40:03,003 - Exactly. - You and I are alphas, right? 873 00:40:03,070 --> 00:40:05,338 - We would butt heads. - Yes, we are. We would probably kill each other, yeah. 874 00:40:05,372 --> 00:40:07,907 - We probably would. - Big shout-out to Rebecka. 875 00:40:07,907 --> 00:40:09,609 - Rebecka. - Good job. Good job. 876 00:40:09,676 --> 00:40:13,080 This experience has really just fulfilled me in a way 877 00:40:13,113 --> 00:40:14,714 that I guess I've been yearning for. 878 00:40:14,748 --> 00:40:17,250 I never thought in my career I'd say I love the plating 879 00:40:17,283 --> 00:40:21,021 of a ( bleep ) meatloaf, but this one looks so good. 880 00:40:21,054 --> 00:40:22,456 Fish is nailed. Clams delicious. 881 00:40:22,489 --> 00:40:24,324 This tastes like my mother's fish brodetto. 882 00:40:24,358 --> 00:40:26,894 - This dish is amazing. - It's a joy to taste. 883 00:40:26,927 --> 00:40:28,229 You're gonna make me cry. 884 00:40:28,295 --> 00:40:30,230 I'm not leaving sad. Leaving happy, guys. 885 00:40:30,297 --> 00:40:32,566 I feel like I've just touched the surface 886 00:40:32,600 --> 00:40:35,135 of what it means to be an excellent cook. 887 00:40:35,168 --> 00:40:37,471 - Bye, Rebecka. Love you. - Rebecka: Love you guys. 888 00:40:37,504 --> 00:40:39,706 I'd like to say to all the other Boomers out there, 889 00:40:39,739 --> 00:40:42,309 it's never too late to accomplish your dream. 890 00:40:42,343 --> 00:40:44,812 - Gordon: Bye, darling. - Bye-bye, guys. 891 00:40:44,879 --> 00:40:46,746 - What a queen. - Oh, my gosh. 892 00:40:49,550 --> 00:40:54,755 Well, well, well. We have our three finalists! Well done! Come on! 893 00:40:54,788 --> 00:40:57,591 Kamay, Becca, and Michael. 894 00:40:57,591 --> 00:41:02,929 Rest up, and get ready for the culinary fight of your lives. Good night. 895 00:41:02,963 --> 00:41:04,932 - Y'all. - This is wild. 896 00:41:04,965 --> 00:41:07,234 - Oh! - Gordon: Next time, 897 00:41:07,300 --> 00:41:10,838 it's the "MasterChef: Generations" grand finale. 898 00:41:10,871 --> 00:41:12,306 - Welcome! - The top three, 899 00:41:12,339 --> 00:41:15,342 Michael, Becca, and Kamay go head to head 900 00:41:15,409 --> 00:41:19,246 - to become America's next MasterChef. - Yeah! 901 00:41:19,280 --> 00:41:24,150 Tonight, once and for all, we'll find out which generation does have the best cooks. 902 00:41:24,184 --> 00:41:26,453 - Sizzley! - Looking great, Mike. 903 00:41:26,453 --> 00:41:30,290 - Come on, guys! - Oh, gosh. Okay. 904 00:41:30,323 --> 00:41:32,927 - Come on, come on. - She's up against it in a major way. 905 00:41:32,960 --> 00:41:34,361 That didn't turn out good. 906 00:41:34,428 --> 00:41:36,129 There's a lot of components to this dish. 907 00:41:36,162 --> 00:41:37,965 The worst thing he could do is rush too much. 908 00:41:37,998 --> 00:41:41,202 - Oh, God. It's more rare. - Deep breath, Mike. Deep breath. 909 00:41:41,235 --> 00:41:44,571 Only one cook will win the title, the trophy, 910 00:41:44,605 --> 00:41:46,407 and a quarter of a million dollars. 911 00:41:46,440 --> 00:41:50,277 This shows technical flair beyond belief. Well bloody done. 912 00:41:50,310 --> 00:41:53,347 I think the magic lies in that soup. It's so developed. 913 00:41:53,347 --> 00:41:56,883 - Everything is an excellent. It is quite magical. - Thank you. 914 00:41:56,917 --> 00:42:00,420 America's next MasterChef is...