1 00:00:01,135 --> 00:00:02,939 Gordon: Previously on "MasterChef: Back to Win"... 2 00:00:02,939 --> 00:00:05,477 I finally admit I actually love vegan food. 3 00:00:05,512 --> 00:00:07,481 - Oh, no. - Oh, God. 4 00:00:07,481 --> 00:00:09,485 Really, you have to pull out your creativity here. 5 00:00:09,520 --> 00:00:11,489 - Absolutely. - This challenge was made for me. 6 00:00:11,524 --> 00:00:14,328 The first vegan challenge saw some rise high... 7 00:00:14,362 --> 00:00:16,299 - Aarón: This is unreal. - Gordon: Congratulations, Amanda. 8 00:00:16,332 --> 00:00:18,270 Yay! I have the immunity pin. 9 00:00:18,303 --> 00:00:20,642 ...but one home cook fell flat. 10 00:00:20,675 --> 00:00:23,915 That dish wasn't anywhere near "MasterChef: Back to Win." 11 00:00:23,948 --> 00:00:25,417 Say goodbye. 12 00:00:26,419 --> 00:00:28,658 - Tonight... - Welcome back! 13 00:00:28,658 --> 00:00:31,396 ...the cooks take on a Southern-inspired fusion challenge. 14 00:00:31,429 --> 00:00:34,268 Japan. Vietnam. Jamaica. Ethiopia. 15 00:00:34,302 --> 00:00:36,507 Ethiopian Southern fusion? That ( bleep ) crazy. 16 00:00:36,540 --> 00:00:38,611 With celebrity chef Tiffany Derry in the house... 17 00:00:38,644 --> 00:00:42,251 The idea is to punch in as much flavor as quick as you can. 18 00:00:42,251 --> 00:00:43,621 - Aarón: Let's go! - Taste that before? 19 00:00:43,621 --> 00:00:45,558 - Never even heard of it. - Oh, my Lord. 20 00:00:45,592 --> 00:00:48,263 - Why is it dropping? - They look like they're burning. 21 00:00:48,296 --> 00:00:49,633 - Southern fusion... - You're on to something. 22 00:00:49,666 --> 00:00:51,570 Joe: It really is a celebration of flavor. 23 00:00:51,604 --> 00:00:54,509 - It's called perfection. - ...spirals into confusion. 24 00:00:54,509 --> 00:00:56,547 - Just bizarre. - It's kind of a disaster. 25 00:00:56,580 --> 00:00:59,385 I should've paid attention in Geography. 26 00:01:06,299 --> 00:01:08,537 - Here we go. Yes! - Here we go. 27 00:01:08,537 --> 00:01:10,274 - It's gonna be a tough one tonight, this one. - Yeah, look at that. 28 00:01:10,307 --> 00:01:12,211 The United Nations of MasterChef. 29 00:01:12,244 --> 00:01:13,614 Gordon: Absolutely. 30 00:01:15,718 --> 00:01:16,887 Welcome back! 31 00:01:16,921 --> 00:01:18,524 - Whoo! - Oh, my God. 32 00:01:18,557 --> 00:01:20,762 - Come on down, guys. - Look at the flags. 33 00:01:20,795 --> 00:01:22,766 - It's like the U. N. - Okay. 34 00:01:22,799 --> 00:01:25,270 Shelly: I see all these flags everywhere. 35 00:01:25,304 --> 00:01:28,476 I don't know if we're gonna be remaking a dish from one of these amazing places, 36 00:01:28,476 --> 00:01:30,682 - but I'm excited. - Line up, guys. 37 00:01:30,715 --> 00:01:33,486 Last challenge was not my best moment. 38 00:01:33,521 --> 00:01:36,492 I do not wanna be in the bottom three again, 39 00:01:36,527 --> 00:01:38,564 so whatever I need to do, I'm gonna pull it out today. 40 00:01:38,597 --> 00:01:41,537 - Welcome back, everybody. We good? - All: Yes, Chef. 41 00:01:41,570 --> 00:01:45,043 Amanda, how does it feel not to be participating in tonight's cook? 42 00:01:45,043 --> 00:01:47,081 Honestly, Chef, it feels good to have immunity, 43 00:01:47,114 --> 00:01:50,655 but I really wanna be in the kitchen and show everyone what I can do. 44 00:01:50,688 --> 00:01:52,458 Would you like to hand that pin to somebody else tonight? 45 00:01:52,491 --> 00:01:56,734 - No. Not today. - Okay. Just checking. 46 00:01:56,767 --> 00:02:00,608 Right, you're probably wondering about the flags, right? 47 00:02:00,642 --> 00:02:01,844 All: Yes, Chef. 48 00:02:01,844 --> 00:02:04,315 Well, in this week's challenge, 49 00:02:04,348 --> 00:02:08,289 we're going to do a bit of globetrotting. 50 00:02:08,323 --> 00:02:10,528 To be a MasterChef, you have to able to cook dishes 51 00:02:10,561 --> 00:02:13,601 from many different cultures, cuisines, and influences. 52 00:02:13,634 --> 00:02:18,076 So tonight you're gonna be cooking fusion dishes. 53 00:02:18,076 --> 00:02:19,846 - Oh, okay. Okay. - Nice. 54 00:02:19,913 --> 00:02:21,282 Okay, cool. 55 00:02:21,282 --> 00:02:23,621 Fusion not confusion. 56 00:02:23,654 --> 00:02:25,424 Joe: Yeah. 57 00:02:25,457 --> 00:02:28,931 And here to inspire you is a modern fusion pioneer. 58 00:02:28,964 --> 00:02:30,601 This is so cool. 59 00:02:30,635 --> 00:02:32,706 Gordon: She is an award-winning chef and restaurateur. 60 00:02:32,739 --> 00:02:35,845 She has wowed thousands with a combination 61 00:02:35,878 --> 00:02:39,653 of international flavors and Southern comfort food. 62 00:02:39,686 --> 00:02:45,163 All of you, please welcome the incredible Tiffany Derry. 63 00:02:50,575 --> 00:02:54,315 - Wow. - So having Chef Tiffany here, it's amazing. 64 00:02:54,348 --> 00:02:57,789 She's from Texas, so she knows about Southern roots. 65 00:02:57,822 --> 00:02:59,125 She inspires me so much... 66 00:02:59,125 --> 00:03:00,995 Welcome. So good to see you. 67 00:03:00,995 --> 00:03:04,536 Aw. Hello, hello. 68 00:03:04,569 --> 00:03:06,540 ...and I hope to be just like her one day. 69 00:03:06,573 --> 00:03:07,642 Wow. 70 00:03:07,675 --> 00:03:09,445 Welcome to the MasterChef kitchen. 71 00:03:09,478 --> 00:03:11,683 - It's an absolute honor. - Tiffany: Thank you. 72 00:03:11,717 --> 00:03:14,422 First of all, this journey for you started 73 00:03:14,455 --> 00:03:16,560 at the age of 15 in a pancake house. 74 00:03:16,593 --> 00:03:19,365 Now you've become one of the best chefs in Dallas Fort Worth 75 00:03:19,432 --> 00:03:21,670 running that incredible Roots Southern Table, 76 00:03:21,704 --> 00:03:24,075 which is known for it's Southern fusion dishes. 77 00:03:24,108 --> 00:03:25,778 What does the word fusion mean for you? 78 00:03:25,778 --> 00:03:30,420 Really fusion is just blending of different types of cuisine, 79 00:03:30,454 --> 00:03:33,661 but doing it to where it's just harmonious. 80 00:03:33,694 --> 00:03:35,397 Absolutely. 81 00:03:35,430 --> 00:03:40,541 Well, tonight, you 16 will follow in our guest's footsteps 82 00:03:40,541 --> 00:03:44,482 and cook us a Southern fusion dish. 83 00:03:44,516 --> 00:03:46,553 - ( murmuring ) - I like that. 84 00:03:46,587 --> 00:03:50,427 Now to show you the level of elevation that we're looking for 85 00:03:50,460 --> 00:03:52,732 in all of your Southern fusion dishes tonight, 86 00:03:52,766 --> 00:03:55,070 Tiff and I are gonna cook a dish together. 87 00:03:55,103 --> 00:03:58,577 - Ooh! - That's so cool. 88 00:03:58,611 --> 00:04:02,786 We're fusing traditional old English fare with a Southern twist. 89 00:04:02,819 --> 00:04:07,796 We're gonna make a delicious jerked spice classic fish and chips. 90 00:04:07,829 --> 00:04:10,167 - Ooh. - Wow. 91 00:04:10,233 --> 00:04:11,603 - Shall we? - Let's do it. 92 00:04:11,637 --> 00:04:13,541 Please. 93 00:04:13,541 --> 00:04:16,145 To see Chef Gordon Ramsay 94 00:04:16,179 --> 00:04:19,920 and Chef Tiffany Derry cooking in a duo? 95 00:04:19,953 --> 00:04:24,428 - This is stunningly exciting. - I'll take care of the fish. 96 00:04:24,462 --> 00:04:26,365 I'm gonna do the sweet potatoes, 97 00:04:26,399 --> 00:04:29,438 and I'm also gonna do a little bit of maque choux, which is a corn dish 98 00:04:29,438 --> 00:04:31,075 done with a little bacon, peppers, and some onions. 99 00:04:31,109 --> 00:04:32,612 Gordon: Love that. 100 00:04:32,612 --> 00:04:34,816 So for my batter, a little bit of Cajun spice. 101 00:04:34,850 --> 00:04:37,121 This is where that fusion influence is coming across now, right? 102 00:04:37,154 --> 00:04:39,191 Sure. You smell that, Chef? 103 00:04:39,191 --> 00:04:40,761 Gordon: That smells delicious. 104 00:04:40,795 --> 00:04:42,632 Tiffany: We're gonna start with some bacon here. 105 00:04:42,632 --> 00:04:45,203 Maque choux usually has some smoky meat 106 00:04:45,237 --> 00:04:46,573 because the idea is to punch in 107 00:04:46,607 --> 00:04:48,844 as much flavor as quick as you can. 108 00:04:48,844 --> 00:04:50,882 Gordon: Sure. 109 00:04:50,915 --> 00:04:55,625 Now, traditionally we'd be serving a beautiful tartar sauce. 110 00:04:55,658 --> 00:04:59,699 No, we're not doing tartar. We're doing a remoulade! 111 00:04:59,733 --> 00:05:01,503 Remoulade! Yes. 112 00:05:01,537 --> 00:05:03,741 Michael: Watching these two legends cook right now 113 00:05:03,808 --> 00:05:06,947 is like watching a ballet duet. It's just harmony. 114 00:05:06,980 --> 00:05:08,751 They make fusion look easy. 115 00:05:08,784 --> 00:05:11,824 So, Chef, I'm gonna go ahead and drop in the sweet potatoes here. 116 00:05:11,857 --> 00:05:13,861 So I've blanched them a little bit, 117 00:05:13,894 --> 00:05:15,497 and I really want them to get crispy, 118 00:05:15,531 --> 00:05:17,802 - so I'm gonna double fry them. - Gordon: Nice. 119 00:05:17,836 --> 00:05:19,673 I've got my creole mustard, my mayonnaise, 120 00:05:19,706 --> 00:05:22,211 Worcestershire sauce, and then from there, 121 00:05:22,244 --> 00:05:25,551 a little bit of paprika, Cajun spice again. 122 00:05:25,551 --> 00:05:27,789 Now give that a really nice mix. 123 00:05:27,822 --> 00:05:32,966 Okay, so I have in my onions, my peppers, my garlic, my bacon, 124 00:05:32,999 --> 00:05:35,938 and I'm gonna add a touch of vinegar because we have so much fat 125 00:05:36,005 --> 00:05:39,513 that we really wanna balance that herb and that vinegar flavor. 126 00:05:39,546 --> 00:05:41,850 Gordon: Nice. Nice, nice, nice. 127 00:05:41,884 --> 00:05:45,156 Fish coated nicely. In. 128 00:05:45,190 --> 00:05:48,029 Swash it around. Let it get momentum. 129 00:05:48,062 --> 00:05:50,635 How's that remoulade/tartar? 130 00:05:50,668 --> 00:05:52,070 The remoulade is delicious. 131 00:05:52,104 --> 00:05:55,477 Right, once that fish is out shake off the excess fat. 132 00:05:55,511 --> 00:05:57,080 Now you can see how crispy that batter is. 133 00:05:57,114 --> 00:05:59,953 The minute it comes out of that fryer, we season it. 134 00:05:59,986 --> 00:06:01,823 We season it now when it's nice and hot, 135 00:06:01,857 --> 00:06:04,094 the seasoning sticks to it, okay? 136 00:06:04,094 --> 00:06:06,165 - Fries are good? - Tiffany: Fries are looking great. 137 00:06:06,165 --> 00:06:09,271 Beautiful. That's how two MasterChefs 138 00:06:09,271 --> 00:06:12,979 execute a Southern-inspired fusion twist 139 00:06:13,012 --> 00:06:14,683 on a classic fish and chips. 140 00:06:15,751 --> 00:06:17,020 Excellent. 141 00:06:17,020 --> 00:06:18,289 That was amazing. 142 00:06:18,323 --> 00:06:20,728 Joe: Okay, you will have one hour 143 00:06:20,761 --> 00:06:24,235 to cook your Southern fusion dishes tonight. 144 00:06:24,268 --> 00:06:26,607 Gordon: But to decide which country 145 00:06:26,640 --> 00:06:29,478 your fusion dish will be inspired by... 146 00:06:34,990 --> 00:06:36,960 - Oh, gosh. - Oh. 147 00:06:36,994 --> 00:06:40,000 Gordon: There are flags randomly placed in this globe, 148 00:06:40,033 --> 00:06:43,206 and the flag you pull will determine where in the world 149 00:06:43,239 --> 00:06:45,978 your fusion dish is going to come from. 150 00:06:47,281 --> 00:06:49,719 - Oh, damn. - Oh. 151 00:06:49,753 --> 00:06:51,088 I really, really don't want India 152 00:06:51,122 --> 00:06:55,063 because I am the least familiar with the cuisine. 153 00:06:55,063 --> 00:06:56,934 I've cooked a curry once. 154 00:06:56,934 --> 00:06:59,806 Okay, Bri. 155 00:06:59,806 --> 00:07:01,375 I'm scared. 156 00:07:01,375 --> 00:07:03,614 Gordon: Vietnam. Wow. 157 00:07:03,614 --> 00:07:05,952 Tommy, off you go, sir. Mexico. 158 00:07:05,985 --> 00:07:07,187 - Ooh. - Dang it. 159 00:07:07,220 --> 00:07:09,358 Dara. 160 00:07:09,391 --> 00:07:11,863 Shayne: Gordon and the judges tell us that we have to pick the country 161 00:07:11,897 --> 00:07:14,903 we are fusing Southern food with from a globe. 162 00:07:14,936 --> 00:07:18,911 This globe holds the future of what I'm gonna be making. 163 00:07:18,911 --> 00:07:21,082 If you say that out loud a couple times, 164 00:07:21,115 --> 00:07:22,351 it's a little crazy. 165 00:07:22,351 --> 00:07:26,225 - Brandi. India. - Can we trade? 166 00:07:26,225 --> 00:07:27,662 Gordon: Israel. 167 00:07:27,695 --> 00:07:31,235 - Ooh, Ethiopia. - Oh, great. 168 00:07:31,268 --> 00:07:33,072 Gordon: Greece. Yes. 169 00:07:33,106 --> 00:07:34,408 Jamaica. 170 00:07:34,441 --> 00:07:36,145 Japan. Nice. 171 00:07:36,178 --> 00:07:39,418 Big Willie. Ah, Morocco. 172 00:07:39,418 --> 00:07:41,088 Lovely. 173 00:07:41,088 --> 00:07:43,426 I should've paid attention in Geography better. 174 00:07:43,459 --> 00:07:45,430 - Christian. - Yes, Chef. 175 00:07:45,463 --> 00:07:47,769 - Which flag did you pick? - Jamaica. 176 00:07:47,802 --> 00:07:48,570 Amazing. 177 00:07:48,604 --> 00:07:50,941 He got Jamaica? Come-- 178 00:07:50,975 --> 00:07:54,081 if you don't nail Jamaica, come on. 179 00:07:54,114 --> 00:07:56,285 - Emily. - I got Thailand. 180 00:07:56,285 --> 00:07:58,089 Thai flavors? If I got that flag, 181 00:07:58,089 --> 00:08:00,260 like, I could be able to-- on the top three. 182 00:08:00,260 --> 00:08:03,299 This really sucks for me to get Israel. 183 00:08:03,333 --> 00:08:06,973 - Shayne. Wow. - Uh, Ethiopia. 184 00:08:07,007 --> 00:08:09,111 I don't know anything about Ethiopian food. 185 00:08:09,144 --> 00:08:11,850 I don't think Shayne knows anything about Ethiopian food. 186 00:08:11,883 --> 00:08:14,288 I would feel bad for anyone who got that flag 187 00:08:14,321 --> 00:08:16,058 unless they were Ethiopian. 188 00:08:16,092 --> 00:08:17,829 Now, all of you remember, 189 00:08:17,862 --> 00:08:19,666 whoever fuses the best Southern-inspired dish 190 00:08:19,699 --> 00:08:21,168 with the cuisine from their flag 191 00:08:21,202 --> 00:08:24,876 will win the coveted immunity pin and be safe 192 00:08:24,909 --> 00:08:27,014 from elimination across our next challenge. 193 00:08:27,047 --> 00:08:29,652 Whoever's fusion dish falls flat, 194 00:08:29,686 --> 00:08:32,157 sadly, will be eliminated. 195 00:08:32,190 --> 00:08:35,230 Your 60 minutes start... 196 00:08:35,263 --> 00:08:37,200 - Now! - Gordon: Let's go. 197 00:08:37,234 --> 00:08:41,042 - Ah! - Whoo! 198 00:08:41,075 --> 00:08:42,177 Good luck. Go, go, go. 199 00:08:42,210 --> 00:08:43,379 Oh, my God. 200 00:08:43,413 --> 00:08:46,085 - Oh! - Excuse me. 201 00:08:46,085 --> 00:08:47,889 I need corn. 202 00:08:47,922 --> 00:08:49,993 This challenge is probably the most difficult challenge 203 00:08:49,993 --> 00:08:51,730 I've seen yet in the MasterChef kitchen. 204 00:08:51,763 --> 00:08:53,801 Green peppers. Green peppers. 205 00:08:53,834 --> 00:08:55,838 Especially the fact that I got Thailand. 206 00:08:55,871 --> 00:08:58,677 It's difficult only because I don't cook with these flavors, 207 00:08:58,711 --> 00:09:00,146 and I'm not really sure how to weave them 208 00:09:00,180 --> 00:09:03,352 into a Southern dish that actually makes sense. 209 00:09:03,352 --> 00:09:04,622 Coming through! 210 00:09:06,927 --> 00:09:07,962 Okay. 211 00:09:10,968 --> 00:09:12,404 Shanika: I love the idea of fusion. 212 00:09:12,437 --> 00:09:14,041 I have Italy. 213 00:09:14,074 --> 00:09:17,314 I am going to be doing Cajun style salmon with shrimp, 214 00:09:17,347 --> 00:09:20,755 with some herb polenta 215 00:09:20,788 --> 00:09:23,292 and some country style green beans. 216 00:09:23,292 --> 00:09:27,535 Everyone that I grew up looking up to cooked Southern food, 217 00:09:27,568 --> 00:09:31,843 so I just wanna go ahead and get some of those flavors onto this dish 218 00:09:31,877 --> 00:09:34,949 and hope that the judges appreciate it. 219 00:09:36,553 --> 00:09:38,055 Behind. 220 00:09:39,759 --> 00:09:42,063 Tommy: Okay, I am moving. 221 00:09:42,097 --> 00:09:44,201 All righty. 222 00:09:44,234 --> 00:09:48,777 I got Greece. I'm doing a Greek take on shrimp and grits. 223 00:09:48,811 --> 00:09:51,983 So I'm doing a shrimp saganaki, which is baked shrimp. 224 00:09:52,017 --> 00:09:54,522 And I'm fusing that with the holy trinity from New Orleans, 225 00:09:54,556 --> 00:09:57,027 which is onions, bell pepper, and celery. 226 00:09:57,060 --> 00:09:59,298 It's gonna be creamy, comforting, 227 00:09:59,331 --> 00:10:01,202 meets very fresh and vibrant. 228 00:10:01,235 --> 00:10:03,807 So I'm hoping that yin-yang balance works in my favor today. 229 00:10:03,807 --> 00:10:08,316 Gordon: 15 minutes gone. We're down to 45 minutes. 230 00:10:08,349 --> 00:10:12,859 Three stunning plates with a huge fusion influence. 231 00:10:12,892 --> 00:10:14,596 Now what was I doing? 232 00:10:16,232 --> 00:10:19,138 Whoo! Hot. 233 00:10:21,442 --> 00:10:22,745 Amanda: Shayne, how you feeling? 234 00:10:22,778 --> 00:10:25,083 - Shayne: I'm feeling all right. - Good. 235 00:10:25,083 --> 00:10:29,224 Shayne: As good as you can feel cooking Ethiopian food. 236 00:10:29,258 --> 00:10:32,397 I'm gonna be making a chicken fried steak marinated in coffee 237 00:10:32,430 --> 00:10:34,334 with some collard greens 238 00:10:34,368 --> 00:10:37,240 and turmeric-inspired potatoes and cabbage. 239 00:10:37,240 --> 00:10:40,614 - Shayne at 18 years old is our youngest contestant. - Yes. 240 00:10:40,648 --> 00:10:45,056 - And he picks presumably the hardest country. - Yeah, I agree. 241 00:10:45,089 --> 00:10:48,129 But Ethiopian food is all about the spices, right? 242 00:10:48,162 --> 00:10:49,799 Ginger, cardamon, cumin. 243 00:10:49,833 --> 00:10:51,302 The dish has to be full of flavor. 244 00:10:51,335 --> 00:10:54,441 And if you can tie that sort of with Southern, 245 00:10:54,474 --> 00:10:56,145 I think you can make that work. 246 00:10:56,178 --> 00:10:58,449 So being from Texas, I feel pretty confident 247 00:10:58,517 --> 00:11:00,019 on the Southern aspect of the dish. 248 00:11:00,053 --> 00:11:02,859 But when it comes to the fusion, I'm lost. 249 00:11:02,859 --> 00:11:04,494 I've never been to Ethiopia. 250 00:11:04,494 --> 00:11:06,465 I've never eaten Ethiopian food. 251 00:11:06,498 --> 00:11:08,837 This is a cluster. 252 00:11:08,871 --> 00:11:10,406 And now I've got to incorporate 253 00:11:10,440 --> 00:11:12,512 an Ethiopian and Southern fusion? 254 00:11:12,545 --> 00:11:14,682 That ( bleep ) crazy. 255 00:11:27,975 --> 00:11:29,913 It's gonna be really hard on my part 256 00:11:29,913 --> 00:11:32,217 to fuse Ethiopian food with the Southern cuisine, 257 00:11:32,250 --> 00:11:34,154 but I wanna prove in this challenge 258 00:11:34,187 --> 00:11:37,294 that this young man who's traveled nowhere 259 00:11:37,294 --> 00:11:40,066 can make some food from across the world. 260 00:11:40,099 --> 00:11:41,168 ( sighs ) 261 00:11:41,168 --> 00:11:44,676 Good job, Shayne. You got this. 262 00:11:44,676 --> 00:11:48,650 So fusion is the essence tonight across that Southern-inspired dish. 263 00:11:48,684 --> 00:11:51,856 What is the key element to a great fusion dish? 264 00:11:51,890 --> 00:11:54,394 You know, I think it's important to, number one, 265 00:11:54,394 --> 00:11:57,434 understand where both of the different types of cuisine come from, right? 266 00:11:57,467 --> 00:12:00,507 You don't want to just pull something out of the air. 267 00:12:00,541 --> 00:12:02,177 You really want it to be harmonious. 268 00:12:02,210 --> 00:12:04,081 It's all about how smart they are 269 00:12:04,114 --> 00:12:07,087 with that fusion influence so it's not overkill, 270 00:12:07,120 --> 00:12:10,761 or are they over-combining where it becomes confusion. 271 00:12:12,732 --> 00:12:14,067 That's too salty. 272 00:12:14,101 --> 00:12:17,407 Gordon: Just 40 minutes to go. 273 00:12:17,440 --> 00:12:18,810 I got this. 274 00:12:21,382 --> 00:12:27,227 I got Thailand, so we're gonna do a crispy chicken thigh. 275 00:12:27,227 --> 00:12:30,366 It's got a fish sauce caramel which actually is more savory than sweet. 276 00:12:30,400 --> 00:12:34,943 It's over a corn succotash which has coconut milk, turmeric, lemon grass. 277 00:12:34,976 --> 00:12:37,682 These aren't flavors that I normally am working with in my kitchen every day. 278 00:12:37,715 --> 00:12:41,021 To say I'm out of my comfort zone would be an understatement. 279 00:12:41,055 --> 00:12:42,490 But I lived in New Orleans for a few years, 280 00:12:42,490 --> 00:12:44,996 so I know the Southern part of this equation. 281 00:12:45,029 --> 00:12:48,670 Now I just need to kind of put in the Thai spin on it. 282 00:12:48,704 --> 00:12:51,275 So we'll see. 283 00:12:52,712 --> 00:12:54,749 I need eggs. ( bleep ) 284 00:12:57,387 --> 00:13:00,360 Okay, the lamb is on. 285 00:13:00,393 --> 00:13:02,030 - Right, Bri. - Hi. 286 00:13:02,063 --> 00:13:04,234 - Give us an insight. So you got Vietnam. - Yes. 287 00:13:04,234 --> 00:13:06,105 Tell us about the dish. What are you doing? 288 00:13:06,138 --> 00:13:09,478 I'm doing a summer roll stuffed with some bell peppers, 289 00:13:09,478 --> 00:13:10,681 some grilled corn, 290 00:13:10,714 --> 00:13:12,718 some Cajun spiced grilled shrimp, 291 00:13:12,718 --> 00:13:15,223 and then I'm doing a peanut butter gravy. 292 00:13:15,256 --> 00:13:17,160 - So is the gravy gonna be hot? - Yes. 293 00:13:17,160 --> 00:13:18,462 - Tiffany: Okay. - Taste that before? 294 00:13:18,496 --> 00:13:20,133 Never. Never even heard of it. 295 00:13:20,166 --> 00:13:21,936 No, I've never heard of that either. 296 00:13:22,003 --> 00:13:24,074 Tiffany: Sometimes when we have these summer rolls, 297 00:13:24,107 --> 00:13:26,579 the inside of the roll tends to lack flavor. 298 00:13:26,579 --> 00:13:28,316 Well, I'm sure you can see 299 00:13:28,349 --> 00:13:31,455 all the seasoning I have on the shrimp and the corn here. 300 00:13:31,488 --> 00:13:33,092 And what is in there? Cajun seasoning or... 301 00:13:33,125 --> 00:13:35,029 Cajun seasoning, salt, and pepper. 302 00:13:35,063 --> 00:13:36,566 - Okay, good. - Gordon: Taste everything. 303 00:13:36,599 --> 00:13:38,169 Make sure it works together before you put it on that plate. 304 00:13:38,202 --> 00:13:40,006 Definitely. Thank you so much. 305 00:13:40,006 --> 00:13:41,141 - Interesting. Thank you. - Thanks, Bri. 306 00:13:41,141 --> 00:13:44,181 That's a lot of spices. I like it. 307 00:13:45,416 --> 00:13:46,853 Here we go. 308 00:13:48,356 --> 00:13:50,493 Dara: Jambalaya's in. 309 00:13:50,527 --> 00:13:53,265 - Hi, Chef. Nice meeting you. - Hello! 310 00:13:53,299 --> 00:13:56,005 Very nice meeting you. What are you cooking here? 311 00:13:56,005 --> 00:13:58,376 Bowen: The country I got is Israel. 312 00:13:58,409 --> 00:14:02,183 I'm gonna do a herb sauce with a Mediterranean flavors... 313 00:14:02,217 --> 00:14:04,756 - Tiffany: Okay. - ...with lamb and Southern-inspired grits, 314 00:14:04,756 --> 00:14:07,494 and focus on flavors and focus on the lamb 315 00:14:07,528 --> 00:14:10,400 because the lamb is the main protein I'm gonna showcase. 316 00:14:10,400 --> 00:14:11,402 So I want to... 317 00:14:11,402 --> 00:14:13,305 - Young man. - Yes? 318 00:14:13,339 --> 00:14:16,445 I see you've got the sauce ready and the lamb's still raw. Look at me. 319 00:14:16,445 --> 00:14:20,486 Lamb needs to rest. That should've gone on 20 minutes ago, okay? 320 00:14:20,521 --> 00:14:23,492 - Yes. Okay, Chef. - Get your lamb on first. 321 00:14:23,527 --> 00:14:26,398 - Good luck. Ooh-la-la. - Thank you, thank you. 322 00:14:27,868 --> 00:14:30,541 35 minutes remaining. 323 00:14:30,574 --> 00:14:32,444 Willie: Slow and steady. 324 00:14:34,281 --> 00:14:36,820 Mmm. Delicious. 325 00:14:36,853 --> 00:14:40,093 Shelly, give us an insight to what you're doing and what country. 326 00:14:40,093 --> 00:14:43,032 Spain. So I was raised down South, 327 00:14:43,065 --> 00:14:44,367 so I'm taking y'all to a classic cookout. 328 00:14:44,367 --> 00:14:47,340 I'm gonna be doing a fried catfish escabeche. 329 00:14:47,373 --> 00:14:51,081 I'm gonna do some pickled okra, carrots, and some onions, 330 00:14:51,115 --> 00:14:52,484 and then I'm gonna top it with a fried potato salad. 331 00:14:52,518 --> 00:14:54,354 But I'm gonna to do it my way where you're gonna have 332 00:14:54,387 --> 00:14:56,125 some condensed milk, some mayonnaise. 333 00:14:56,158 --> 00:14:57,360 It's a little sweet, a little heat with the paprika. 334 00:14:57,393 --> 00:14:59,064 Gordon: So like a patatas bravas. 335 00:14:59,097 --> 00:15:00,433 Yes, exactly. It's big in Spain, 336 00:15:00,500 --> 00:15:02,370 where they do hot sauce and mayonnaise and ketchup. 337 00:15:02,370 --> 00:15:05,143 Okay, now I see that coming together. Okay. 338 00:15:05,176 --> 00:15:07,380 - Gordon: So how are you cooking the catfish? - Fry it. 339 00:15:07,414 --> 00:15:08,850 Gotta fry it cast iron. You already know. 340 00:15:08,884 --> 00:15:10,654 I know you're gonna get on me and yell at me 341 00:15:10,654 --> 00:15:13,259 if I don't get that cast iron on, so that's about to happen. 342 00:15:13,259 --> 00:15:15,096 - I don't see it! - I know. I'm coming. 343 00:15:15,129 --> 00:15:16,599 Gordon: Get that cast iron, get it piping hot. 344 00:15:16,599 --> 00:15:18,068 I'll take that hint. Okay. 345 00:15:18,102 --> 00:15:20,273 - Good luck. - All right, thank you, Chef. 346 00:15:23,747 --> 00:15:26,351 There it is. I'm gonna use this. 347 00:15:26,385 --> 00:15:28,088 - Right, Dara. - Dara: Hello, Chef. 348 00:15:28,122 --> 00:15:30,293 - What country? - I got Peru. 349 00:15:30,293 --> 00:15:33,567 - Mmm, okay. - I'm taking inspiration from a dish that I've made 350 00:15:33,600 --> 00:15:36,371 which is lomo saltado, and I'm making filets, 351 00:15:36,371 --> 00:15:39,077 and I'll serve that sliced on top. 352 00:15:39,111 --> 00:15:41,916 You're not using any potato. You're going straight with the rice, correct? 353 00:15:41,916 --> 00:15:44,722 I'm going with the rice. I felt like with the rice and the jambalaya, 354 00:15:44,755 --> 00:15:45,858 it didn't need that second starch. 355 00:15:45,891 --> 00:15:47,260 Interesting. Where's the rice? 356 00:15:47,260 --> 00:15:49,264 - Is it in the oven? - It is, Chef. 357 00:15:49,264 --> 00:15:51,435 - Good, yeah. - Okay, whew, all right. Now I can breathe. 358 00:15:51,435 --> 00:15:53,139 - I was like, "Where is it? Oh, my God." - I was looking for it. 359 00:15:53,172 --> 00:15:54,742 Oh, I made sure to get that in as soon as possible. 360 00:15:54,775 --> 00:15:56,613 - Okay, I like it. - Sounds good. 361 00:15:56,646 --> 00:15:59,451 Smart. Make sure that wok is hot enough to get some color on there, yes? 362 00:15:59,451 --> 00:16:02,591 - Yes, Chef. - Bowen, the lamb needs to go in the oven. 363 00:16:02,625 --> 00:16:04,662 - Yes. - Oh, my Lord. 364 00:16:04,662 --> 00:16:05,831 Bowen: Heard, Chef. 365 00:16:05,864 --> 00:16:07,768 Last challenge, I was in the top three 366 00:16:07,768 --> 00:16:09,605 so I was feeling confident. 367 00:16:09,639 --> 00:16:12,545 It's not a filet. It needs to go in the oven, young man. 368 00:16:12,578 --> 00:16:14,281 Wow. Wow, wow, wow. 369 00:16:14,281 --> 00:16:17,521 But I'm not familiar with Israelian flavor, 370 00:16:17,555 --> 00:16:21,228 so now I messed up the time management. 371 00:16:21,261 --> 00:16:25,102 Gordon: 30 minutes gone. 30 minutes remaining. 372 00:16:25,136 --> 00:16:26,506 Halfway, guys. 373 00:16:26,539 --> 00:16:27,908 ( bleep ) 374 00:16:27,942 --> 00:16:29,946 30 minutes! Let's get it! 375 00:16:29,946 --> 00:16:32,083 Tamarind. I know I picked up tamarind. 376 00:16:33,385 --> 00:16:35,624 Gordon: Shelly, she picked out Spain. 377 00:16:35,624 --> 00:16:39,364 Spain would be easy. Spain has a lot of very identifiable techniques 378 00:16:39,397 --> 00:16:41,503 and ingredients it would be easy to integrate. 379 00:16:41,536 --> 00:16:45,376 Gordon: So she's doing this beautiful marinated catfish and patatas bravas 380 00:16:45,409 --> 00:16:50,453 with a huge Spanish influence, especially those smoked paprika and all that fragrance there. 381 00:16:50,453 --> 00:16:53,259 And then Bri, she's got Vietnam. 382 00:16:53,292 --> 00:16:55,229 She's doing a shrimp summer roll. 383 00:16:55,263 --> 00:16:56,933 Tiffany: She's doing a peanut gravy. 384 00:16:56,966 --> 00:16:58,537 Joe: That's very Vietnamese. 385 00:16:58,570 --> 00:17:02,477 She's making a white gravy, and then she's adding in peanut. 386 00:17:02,477 --> 00:17:04,849 Gordon: Yeah, I think that could be a step too far with the gravy. 387 00:17:04,849 --> 00:17:06,553 It doesn't really necessarily need that. 388 00:17:06,553 --> 00:17:07,721 - Risky. - Yeah. 389 00:17:07,755 --> 00:17:09,424 Gordon: Yeah, really risky. 390 00:17:09,424 --> 00:17:10,661 Here we go. 391 00:17:10,694 --> 00:17:13,265 So Shayne, he is all over the place, unfortunately. 392 00:17:13,299 --> 00:17:15,938 - Aww. - He picked out that Ethiopian flag, 393 00:17:15,971 --> 00:17:17,641 so he's a little bit lost. 394 00:17:17,641 --> 00:17:23,587 Bowen's doing an Israelian take on a marinated rack of lamb, 395 00:17:23,620 --> 00:17:26,458 and then he's doing this Israeli herb sauce. 396 00:17:26,491 --> 00:17:29,397 - Tiffany: Yes, and a little bit of grits. - Gordon: Grits, yeah. 397 00:17:29,397 --> 00:17:32,303 So no tahini, none of the obvious Israeli ingredients? 398 00:17:32,337 --> 00:17:33,807 - Fattoush, tabbouleh? - No couscous? 399 00:17:33,840 --> 00:17:35,209 He's all over the place. 400 00:17:39,017 --> 00:17:40,520 I'm really nervous. 401 00:17:40,554 --> 00:17:43,392 I started cooking the lamb late 402 00:17:43,425 --> 00:17:45,797 because I'm trying to do so many different things. 403 00:17:45,831 --> 00:17:50,874 I hope I have the time to make the perfect medium rare lamb. 404 00:17:50,908 --> 00:17:53,580 That lamb has just gone in the oven. 405 00:17:53,613 --> 00:17:54,882 It should be coming out now to rest. 406 00:17:54,916 --> 00:17:57,287 Jeez. 407 00:17:57,353 --> 00:17:59,926 I just do not want to go home too soon. 408 00:17:59,959 --> 00:18:01,495 So... 409 00:18:05,871 --> 00:18:07,273 I cannot fail 410 00:18:07,307 --> 00:18:09,077 'cause my dream is on the line. 411 00:18:20,934 --> 00:18:22,370 Bowen: I'm really nervous. 412 00:18:22,403 --> 00:18:24,842 I started cooking the lamb late 413 00:18:24,842 --> 00:18:28,315 because I'm trying to do so many different things. 414 00:18:28,349 --> 00:18:30,219 If this dish doesn't work tonight, 415 00:18:30,252 --> 00:18:33,025 it could be my last cook in the MasterChef kitchen. 416 00:18:33,025 --> 00:18:35,329 Oh, my God. 417 00:18:35,363 --> 00:18:37,968 Gordon: Guys, 25 minutes to go. 418 00:18:38,002 --> 00:18:40,473 Ooh, it's come down to the wire. 419 00:18:40,507 --> 00:18:42,410 All right, Christian, what country did you get? 420 00:18:42,443 --> 00:18:45,216 Jamaica. I am making jerk fried chicken, 421 00:18:45,249 --> 00:18:49,592 dark rum sweet potatoes, and also my Scotch bonnet collard greens. 422 00:18:49,625 --> 00:18:52,063 - Joe: Like that. - I'm from the South, so that's something 423 00:18:52,130 --> 00:18:54,167 that we grew up on, eating fried chicken. 424 00:18:54,167 --> 00:18:56,572 So when I got Jamaica, I was like, "Oh, yeah, this is up my alley." 425 00:18:56,606 --> 00:18:59,444 - How you gonna fry the chicken? - Oh, we gonna deep fry it. 426 00:18:59,444 --> 00:19:01,749 - Just the fryer. One time. - Just the fryer. One time. 427 00:19:01,783 --> 00:19:03,385 - That's risky. - Come on, Joe, I'm from the South. 428 00:19:03,419 --> 00:19:04,387 Every time I try to fry it once, 429 00:19:04,421 --> 00:19:05,456 it doesn't come out right. 430 00:19:05,489 --> 00:19:06,759 That chicken that's going twice, 431 00:19:06,826 --> 00:19:08,028 that means you're not sure. 432 00:19:08,062 --> 00:19:09,464 - I'm not sure. - There you go. 433 00:19:09,497 --> 00:19:10,967 Aarón: Temperature control is gonna be key. 434 00:19:10,967 --> 00:19:12,270 Not a problem. Yes, Chef. 435 00:19:12,303 --> 00:19:13,540 If it tastes as good as it sounds, 436 00:19:13,573 --> 00:19:14,875 you're gonna be in a good spot. 437 00:19:14,909 --> 00:19:15,877 Thank you, Chef. 438 00:19:15,911 --> 00:19:17,648 Thank you, thank you. 439 00:19:19,585 --> 00:19:22,290 - Hello, Willie. - Hello, how you doing? 440 00:19:22,357 --> 00:19:23,993 Who are you representing and what are you fusing? 441 00:19:24,027 --> 00:19:27,768 I have Morocco, and I'm a Southern boy, 442 00:19:27,801 --> 00:19:31,509 and so I'm gonna do, like, this very flavorful sweet potato 443 00:19:31,509 --> 00:19:35,349 and butternut squash puree with clove and cardamom, 444 00:19:35,383 --> 00:19:37,420 and then I'm gonna do, like, the spiced Swiss chard 445 00:19:37,453 --> 00:19:40,192 with some fried chicken thighs. 446 00:19:40,226 --> 00:19:42,096 You have a lot of spices. Is there anything to balance it out? 447 00:19:42,130 --> 00:19:44,635 I'm gonna top it with a pistachio caramel 448 00:19:44,702 --> 00:19:47,641 to bring in that sweetness and the spice. 449 00:19:47,674 --> 00:19:48,877 Okay, wonderful. 450 00:19:48,910 --> 00:19:51,415 Gordon: And get that chicken very, very crispy. 451 00:19:51,448 --> 00:19:52,551 - Yes, Chef. - Love that. 452 00:19:52,584 --> 00:19:54,655 - Love that, love that. - Thank you. 453 00:19:54,722 --> 00:19:56,258 Shoot. 454 00:19:57,628 --> 00:20:00,767 All right. We're getting there. 455 00:20:00,801 --> 00:20:01,936 Derrick, how are you? 456 00:20:01,969 --> 00:20:02,971 What's up, Chefs? How we doing? 457 00:20:03,005 --> 00:20:04,074 What country did you get, buddy? 458 00:20:04,107 --> 00:20:05,510 I got China. 459 00:20:05,544 --> 00:20:06,746 I was a little perplexed at the beginning, 460 00:20:06,779 --> 00:20:08,650 but I'm doing a General Tso's chicken 461 00:20:08,650 --> 00:20:10,520 with a five-spice Chinese waffle. 462 00:20:10,554 --> 00:20:12,356 Like Chinese chicken and waffles. 463 00:20:12,390 --> 00:20:14,394 Sweetness would be my fear on this dish. 464 00:20:14,427 --> 00:20:17,735 I mean, if there's an answer to this riddle, it's balance and harmony. 465 00:20:17,735 --> 00:20:19,070 Yes, Chef. 466 00:20:19,104 --> 00:20:21,208 How about this? It's a little French. 467 00:20:21,241 --> 00:20:23,713 - Looking good. - See? Thinking of the restaurant presentation. 468 00:20:23,780 --> 00:20:26,184 Joe: There you go, there you go. That's thinking. 469 00:20:26,184 --> 00:20:28,255 - Good job. - Thank you, Chefs. 470 00:20:29,759 --> 00:20:32,363 Ooh, beautiful. 471 00:20:32,396 --> 00:20:34,502 - Hi, Brandi. - Hi, Tiffany. 472 00:20:34,568 --> 00:20:36,672 Where did you pick from and what are you making? 473 00:20:36,706 --> 00:20:40,012 I have India. I'm feeling pretty good now. A little nervous at first. 474 00:20:40,012 --> 00:20:42,350 I don't cook a lot of Indian food, 475 00:20:42,417 --> 00:20:44,087 but I know the flavor profile, and I know the spices, 476 00:20:44,120 --> 00:20:45,824 and I am doing a roasted rack of lamb, 477 00:20:45,824 --> 00:20:47,961 it's in the oven right now. It's gonna be Indian spiced. 478 00:20:47,995 --> 00:20:51,669 And then I'm doing a tamarind barbecue for it as a Southern spin on it. 479 00:20:51,702 --> 00:20:54,642 And I've got a sweet potato bacon onion curry. 480 00:20:54,675 --> 00:20:56,478 Are you as confused as I am? 481 00:20:56,512 --> 00:20:58,482 - There's a lot going on there. - There is a lot. 482 00:20:58,482 --> 00:21:00,587 But tamarind, barbecue sauce, 483 00:21:00,620 --> 00:21:03,526 those are flavors that you would normally get in the South. 484 00:21:03,560 --> 00:21:06,231 So if done right, it could work. 485 00:21:06,231 --> 00:21:07,534 I have to run, I have to get stuff. 486 00:21:07,568 --> 00:21:09,605 A lot going on. Good luck! 487 00:21:13,546 --> 00:21:15,550 Come on, come on, come on. 488 00:21:17,888 --> 00:21:21,929 - Amanda: Shayne, they look like they're burning. - ( bleep ) 489 00:21:21,963 --> 00:21:25,537 Gordon: We're now down to the last 10 minutes remaining. 490 00:21:25,570 --> 00:21:28,510 Last 10 minutes, guys. Three stunning plates. 491 00:21:28,543 --> 00:21:30,045 Immunity up for grabs. Let's go. 492 00:21:30,079 --> 00:21:32,818 I want that pin today. 493 00:21:35,089 --> 00:21:36,626 Tiffany: So, Willie got Morocco. 494 00:21:36,659 --> 00:21:39,497 He's doing a fried chicken, some sweet potatoes, 495 00:21:39,532 --> 00:21:41,301 but, guys, there is so much spice going on. 496 00:21:41,301 --> 00:21:44,240 He's not afraid, Big Willie, of the spice, that's for sure. 497 00:21:44,240 --> 00:21:45,677 If he could really balance that, 498 00:21:45,710 --> 00:21:47,246 that could be a really stellar dish. 499 00:21:47,280 --> 00:21:49,718 Come on, come on, come on. 500 00:21:49,752 --> 00:21:53,325 It's got to go in the oven now. 501 00:21:53,358 --> 00:21:56,866 Derrick got China, so he's doing General Tso's fried chicken 502 00:21:56,866 --> 00:21:58,503 with a five-spice waffle. 503 00:21:58,570 --> 00:22:00,574 So chicken and waffles, except Chinese version. 504 00:22:00,607 --> 00:22:01,843 - Chinese version. - Okay. 505 00:22:01,876 --> 00:22:03,847 Aarón: Christian, he got the beloved Jamaica. 506 00:22:03,847 --> 00:22:05,684 He's gonna do a jerked spice fried chicken. 507 00:22:05,717 --> 00:22:07,788 He has some beautiful braised collard greens... 508 00:22:07,821 --> 00:22:09,925 - Gordon: Nice. - ...and he's gonna do his famous sweet potatoes. 509 00:22:09,959 --> 00:22:13,065 The key here is that the chicken has to be cooked properly. 510 00:22:13,098 --> 00:22:15,302 So, we'll see. 511 00:22:15,336 --> 00:22:17,808 Gordon: Just under six minutes to go, guys. 512 00:22:17,841 --> 00:22:19,277 Come on. Let's go. 513 00:22:19,310 --> 00:22:22,416 Oh, those steaks need to rest. 514 00:22:23,853 --> 00:22:25,991 Whoo. 515 00:22:27,026 --> 00:22:28,428 Whoo, boy. 516 00:22:29,330 --> 00:22:31,802 Oh, shoot. It's not finished. 517 00:22:31,836 --> 00:22:34,975 I have to hurry up. 518 00:22:35,009 --> 00:22:38,683 Oh, man. ( bleep ) 519 00:22:38,716 --> 00:22:41,856 The most crucial thing about my dish 520 00:22:41,889 --> 00:22:42,791 is this fried chicken. 521 00:22:42,824 --> 00:22:45,830 ( bleep ) Why is it dropping? 522 00:22:45,864 --> 00:22:48,202 So I'm a little bit nervous because the chicken 523 00:22:48,235 --> 00:22:50,807 is not cooking fast enough. 524 00:22:50,840 --> 00:22:56,451 This is down to the wire, and I do not want to go home on uncooked chicken. 525 00:23:07,541 --> 00:23:09,010 Why is it dropping? 526 00:23:09,043 --> 00:23:11,114 I'm a little bit nervous because my chicken 527 00:23:11,147 --> 00:23:13,318 is not cooking fast enough. 528 00:23:13,318 --> 00:23:14,855 If I go home on a Southern fusion challenge, 529 00:23:14,888 --> 00:23:16,491 you might as well just hang my apron up. 530 00:23:18,896 --> 00:23:21,201 Gordon: 60 seconds to go, guys. Come on, let's go. 531 00:23:21,234 --> 00:23:23,038 Last minute, please! Come on. 532 00:23:23,071 --> 00:23:27,614 - ( sighs ) - Aarón: Come on, Christian. 533 00:23:27,648 --> 00:23:28,850 Gordon: Still hasn't got chicken on his plate. 534 00:23:28,883 --> 00:23:30,854 - Oh, my God. - Still has not got it on there. 535 00:23:30,854 --> 00:23:33,927 We're now down to the last 30 seconds. 536 00:23:33,960 --> 00:23:37,834 Sadly, for one of you, your last 30 seconds in this kitchen. Come on. 537 00:23:37,868 --> 00:23:40,774 This is easier when your hands aren't shaking. 538 00:23:40,807 --> 00:23:43,078 Whew! 539 00:23:44,247 --> 00:23:46,251 Right, looks good. 540 00:23:46,284 --> 00:23:49,892 Judges: Ten, nine, eight, 541 00:23:49,925 --> 00:23:52,631 seven, six, five, 542 00:23:52,664 --> 00:23:56,606 four, three, two, one. 543 00:23:56,639 --> 00:23:58,108 - That's it. - Hands in the air! 544 00:23:58,108 --> 00:24:01,682 - Great job, guys. - Whoo! 545 00:24:01,716 --> 00:24:03,653 - Holy ( bleep ). - Whoo! 546 00:24:03,653 --> 00:24:06,157 - That is too much. - I'm feeling great. 547 00:24:06,191 --> 00:24:09,898 Every time I make a dish, I'm shooting for that immunity, 548 00:24:09,898 --> 00:24:12,771 and this dish very well could be the immunity dish. 549 00:24:12,771 --> 00:24:16,912 I'm feeling good, since I got the lamb on the plate. 550 00:24:16,946 --> 00:24:19,718 Tonight, you were asked to follow in the footsteps 551 00:24:19,752 --> 00:24:22,658 of our amazing guest judge Tiffany Derry 552 00:24:22,658 --> 00:24:26,999 by cooking us a Southern-inspired fusion dish. 553 00:24:27,033 --> 00:24:31,642 But now, we need to take one final look at your dishes 554 00:24:31,642 --> 00:24:34,782 to see who's in the running for the immunity pin 555 00:24:34,815 --> 00:24:37,019 and who's in danger of being eliminated. 556 00:24:41,127 --> 00:24:44,400 Are you worried about this curry right here being too spicy? 557 00:24:44,434 --> 00:24:47,139 - I don't think so. - Okay. 558 00:24:49,043 --> 00:24:50,279 These are the croquettes? 559 00:24:50,279 --> 00:24:53,686 I actually call them croquetas. 560 00:24:53,720 --> 00:24:54,988 Shelly: I see the worry going over people's faces. 561 00:24:55,022 --> 00:24:57,026 The biggest thing that is sticking with me 562 00:24:57,059 --> 00:24:59,698 is they said make sure you're creating fusion and not confusion. 563 00:24:59,732 --> 00:25:02,336 Shayne, not the easiest of combinations. 564 00:25:02,370 --> 00:25:04,675 - And did you taste that gravy? - I did. 565 00:25:04,675 --> 00:25:07,647 - It got a little thicker than I wanted to. - Thank you. 566 00:25:09,952 --> 00:25:13,191 You gotta make sure that it's balanced and still show respect 567 00:25:13,225 --> 00:25:15,864 to all of these countries and the history of the South. 568 00:25:15,864 --> 00:25:19,037 Chicken and waffles is such an iconic Southern dish 569 00:25:19,070 --> 00:25:20,740 and then you're putting China into the fold. 570 00:25:20,774 --> 00:25:22,878 Are they gonna both meld together beautifully? 571 00:25:22,911 --> 00:25:26,552 - I think so. - Good luck with that. 572 00:25:26,585 --> 00:25:30,459 Bowen, do you feel happy about the influence that you have from Israel? 573 00:25:30,492 --> 00:25:32,998 I think I bring the flavors on the plate. 574 00:25:33,031 --> 00:25:35,870 Mm-hmm. 575 00:25:37,273 --> 00:25:40,513 Christian, and you fried the chicken just once, huh? 576 00:25:40,547 --> 00:25:42,918 I fried the chicken, and I threw it in the oven to finish it off. 577 00:25:42,951 --> 00:25:45,155 Interesting. 578 00:25:47,728 --> 00:25:49,998 Have you ever rolled these kind of summer rolls before? 579 00:25:50,032 --> 00:25:54,240 I have, and to be honest, my hands were just so shaky. 580 00:25:54,273 --> 00:25:56,244 Okay. 581 00:25:56,277 --> 00:25:58,181 I did a sweet potato puree, 582 00:25:58,181 --> 00:26:01,856 so you get, like, this soufflé kind of thing for Thanksgiving. 583 00:26:01,889 --> 00:26:05,262 - Thanksgiving, Morocco. - Yes. 584 00:26:07,801 --> 00:26:10,540 Shelly, you got Spain. Are you happy with the flavor? 585 00:26:10,573 --> 00:26:14,347 I do wish I put a little bit more of the pickling, the escabeche. 586 00:26:14,347 --> 00:26:16,017 Okay. 587 00:26:16,050 --> 00:26:17,888 Shelly: I hope the judges see how hard I worked, 588 00:26:17,921 --> 00:26:20,259 'cause I really, really want the pin. 589 00:26:21,294 --> 00:26:22,296 Well done. 590 00:26:22,363 --> 00:26:24,835 That was a very tough challenge. 591 00:26:24,868 --> 00:26:27,206 Now, we have three stunning dishes 592 00:26:27,239 --> 00:26:30,713 that we would like to highlight as the best of the best. 593 00:26:30,747 --> 00:26:33,786 The first dish we'd love to taste 594 00:26:33,820 --> 00:26:36,792 comes from a woman who really understands 595 00:26:36,792 --> 00:26:39,297 how to cook with her roots. 596 00:26:39,330 --> 00:26:41,869 Please step forward, 597 00:26:41,902 --> 00:26:46,812 from the bottom to the top, Shelly. Let's go. 598 00:26:46,846 --> 00:26:49,050 I'm feeling good, but because I'm cooking 599 00:26:49,050 --> 00:26:52,891 with all these strong spices, my palate is so shot. 600 00:26:52,924 --> 00:26:54,160 Like, I'm worried about my balance. 601 00:26:54,193 --> 00:26:56,264 Gordon: Shelly, tell us what country you pulled 602 00:26:56,264 --> 00:26:58,001 and describe the dish, please. 603 00:26:58,034 --> 00:27:03,078 I have Spain, so I did an adobo mustard fried catfish 604 00:27:03,111 --> 00:27:07,888 with escabeche, veg, and patatas bravas. 605 00:27:07,921 --> 00:27:09,323 Gordon: Let's get in there, shall we? 606 00:27:20,847 --> 00:27:22,851 Shelly, the catfish is cooked beautifully. 607 00:27:22,884 --> 00:27:25,289 It's glistening and it's moist and it's crunchy. 608 00:27:25,322 --> 00:27:27,426 All those textures there. Then you come into the heat with the patatas bravas. 609 00:27:27,426 --> 00:27:30,065 It's simple, but elegant enough 610 00:27:30,098 --> 00:27:32,537 to understand the combination of those Spanish influences. 611 00:27:32,571 --> 00:27:34,207 - Great job. - Thank you, Chef. 612 00:27:34,240 --> 00:27:36,244 Shelly, as a Southern girl, I love catfish. 613 00:27:36,277 --> 00:27:40,185 What you're looking for is that crunch on the outside, 614 00:27:40,219 --> 00:27:43,860 that perfect moist where the fish just flakes apart. 615 00:27:43,860 --> 00:27:47,199 And you did that. You really walked the line of spice. 616 00:27:47,233 --> 00:27:49,605 But because the potatoes are so creamy, 617 00:27:49,638 --> 00:27:52,844 it all works together, and that word that I was talking about, 618 00:27:52,878 --> 00:27:55,349 harmonious, we want that when we're talking about fusion. 619 00:27:55,349 --> 00:27:56,852 Thank you. 620 00:27:56,852 --> 00:27:58,556 The brilliance here, I think, really lies 621 00:27:58,589 --> 00:28:00,158 with the okra, the way you pickled it. 622 00:28:00,192 --> 00:28:02,496 That's the attention to detail that makes food 623 00:28:02,531 --> 00:28:05,035 from being okay to phenomenal. 624 00:28:05,068 --> 00:28:06,839 It's everything we were looking for today. 625 00:28:06,872 --> 00:28:10,279 - Good job. - Thank you. 626 00:28:10,279 --> 00:28:12,283 Yeah, Shelly! 627 00:28:14,253 --> 00:28:17,459 - Great start. - Okay, the second dish that we would like to taste 628 00:28:17,493 --> 00:28:23,371 was cooked from someone that's already been in the top three. 629 00:28:23,438 --> 00:28:27,246 Please come forward... 630 00:28:27,279 --> 00:28:30,653 Emily. 631 00:28:30,653 --> 00:28:32,389 Hearing my name called out for the top three 632 00:28:32,423 --> 00:28:34,160 is like music to my ears. 633 00:28:34,193 --> 00:28:35,830 I was prepared to be in the bottom, 634 00:28:35,863 --> 00:28:37,499 But I'm still pretty nervous, 635 00:28:37,534 --> 00:28:39,337 because my dish looks very simple. 636 00:28:39,370 --> 00:28:42,309 Please describe your dish, and what country did you get? 637 00:28:42,343 --> 00:28:43,646 I got Thailand. 638 00:28:43,679 --> 00:28:46,284 I did a crispy skin boneless chicken thigh 639 00:28:46,317 --> 00:28:49,891 tossed in a fish sauce caramel over a corn succotash 640 00:28:49,925 --> 00:28:51,662 with a coconut creamy sauce, 641 00:28:51,662 --> 00:28:53,966 and then some pickled vegetables on the side. 642 00:28:53,966 --> 00:28:56,972 Emily, there is nothing dull about this dish, 643 00:28:56,972 --> 00:29:01,047 and I like that your sauce looks extremely smooth, 644 00:29:01,047 --> 00:29:05,255 and you just were very intentional in how you plated this. 645 00:29:05,255 --> 00:29:07,694 Shall we? 646 00:29:07,694 --> 00:29:09,731 - Aarón: You hear that crunch? - Mm-hmm. 647 00:29:15,475 --> 00:29:19,116 Young lady, it tastes as good as it looks. It's exceptional. 648 00:29:19,116 --> 00:29:21,254 You've absolutely nailed the fusion elements. 649 00:29:21,287 --> 00:29:25,128 But the cook on the chicken? It's called perfection. 650 00:29:25,162 --> 00:29:28,134 The way that that chicken is cooked, it is so tasty, 651 00:29:28,168 --> 00:29:31,909 and this corn with the addition of the coconut milk 652 00:29:31,942 --> 00:29:36,017 is a very smart way to blend both of those together. 653 00:29:36,050 --> 00:29:38,221 - Thank you. - Joe: I hate to float your gloat, 654 00:29:38,254 --> 00:29:40,627 but this is some next level ( bleep ). 655 00:29:40,660 --> 00:29:42,496 - Good job. - Really good. 656 00:29:42,564 --> 00:29:43,699 - Thank you. - Thank you, Emily. 657 00:29:43,733 --> 00:29:45,670 - Thank you, Emily. - Great job. 658 00:29:45,703 --> 00:29:48,408 Really good, indeed. 659 00:29:48,408 --> 00:29:51,047 Okay, guys, the final dish that we would like to taste, 660 00:29:51,080 --> 00:29:56,625 from a gentleman who has been wowing us week after week so far. 661 00:29:56,659 --> 00:29:59,497 Please come forward... 662 00:29:59,497 --> 00:30:03,338 - Christian. - Damn. 663 00:30:03,371 --> 00:30:05,175 I really want to win this pin, 664 00:30:05,208 --> 00:30:08,281 but the only thing that is on my mind is the chicken. 665 00:30:11,220 --> 00:30:13,659 Okay, Christian, what country did you get and what did you make? 666 00:30:13,693 --> 00:30:15,095 Jamaica. 667 00:30:15,095 --> 00:30:17,534 I made a jerk fried chicken 668 00:30:17,567 --> 00:30:20,005 topped with a ginger honey glaze, 669 00:30:20,005 --> 00:30:21,508 black rum candied yams, 670 00:30:21,542 --> 00:30:25,115 and habañero collard greens topped with bacon. 671 00:30:25,148 --> 00:30:27,019 Yeah, it all looks really, really good. 672 00:30:27,052 --> 00:30:32,029 I just have to say, let's see if it's cooked. 673 00:30:32,029 --> 00:30:34,568 All right, let's see what we got. 674 00:30:47,459 --> 00:30:49,531 Christian: I really want to win this pin, 675 00:30:49,564 --> 00:30:51,234 but the most crucial thing 676 00:30:51,234 --> 00:30:53,171 that I'm worried about is this fried chicken. 677 00:30:53,204 --> 00:30:56,044 I don't know if it's cooked all the way through. 678 00:30:56,077 --> 00:31:00,052 Coming from the South, that would be a bad look for me. 679 00:31:01,054 --> 00:31:03,224 Joe: Unbelievable. 680 00:31:03,258 --> 00:31:05,963 Yum, yum, yum. 681 00:31:15,082 --> 00:31:16,484 The chicken is delicious. 682 00:31:16,518 --> 00:31:20,492 It's succulent, juicy, cooked as good as Emily's. 683 00:31:20,492 --> 00:31:23,733 And I just love the sort of fried Southern style 684 00:31:23,766 --> 00:31:25,368 with the Jamaican influence, 685 00:31:25,368 --> 00:31:27,439 - 'cause it screams you. - Thank you so much. 686 00:31:27,473 --> 00:31:29,410 Christian, I really like the chicken here. 687 00:31:29,443 --> 00:31:32,517 The skin, when I bit into it, I mean, it crunched. 688 00:31:32,517 --> 00:31:36,190 And you're onto something with these sweet potatoes with that black rum. 689 00:31:36,224 --> 00:31:38,562 - It's delicious, so well done. - Thank you, Chef. 690 00:31:38,596 --> 00:31:42,871 Yeah and there's a fusion that makes complete sense. I applaud you for that. 691 00:31:42,904 --> 00:31:44,808 It really is a celebration of flavor. 692 00:31:44,841 --> 00:31:46,043 - Good job. - Thank you so much. 693 00:31:46,077 --> 00:31:48,081 - Thanks, Christian. - Mm. 694 00:31:48,114 --> 00:31:50,887 - That's good, wasn't it? - Yeah. 695 00:31:50,887 --> 00:31:53,959 Really good, indeed. Give us a moment, please. 696 00:31:57,099 --> 00:31:59,303 I thought all three did a really great job 697 00:31:59,303 --> 00:32:02,544 of, you know, showcasing the country they chose... 698 00:32:02,577 --> 00:32:04,981 - Yes. Yeah. - ...and the food, and also Southern. 699 00:32:04,981 --> 00:32:09,356 - Shelly's dish. - Those patatas bravas were as good as any I've ever had. 700 00:32:09,390 --> 00:32:12,564 - Emily's was really good. - I think a touch of spice, 701 00:32:12,597 --> 00:32:15,168 considering Thailand, would've been nice to have. 702 00:32:15,202 --> 00:32:16,638 - Yeah. - Christian's is more rustic. 703 00:32:16,672 --> 00:32:18,776 Hers is, like-- the plating's very beautiful. 704 00:32:18,809 --> 00:32:21,114 Yes, yeah, it's a tough one, this one. 705 00:32:21,114 --> 00:32:22,717 - Guys, got it? - I think we do. 706 00:32:22,750 --> 00:32:25,255 Yeah, got it. 707 00:32:25,288 --> 00:32:28,328 You all cooked three exceptional dishes, 708 00:32:28,394 --> 00:32:32,670 but there was one dish that confirmed their ambition. 709 00:32:32,704 --> 00:32:34,173 And the best dish of the night 710 00:32:34,206 --> 00:32:37,747 the winner of the coveted immunity pin, 711 00:32:37,780 --> 00:32:40,686 congratulations goes to... 712 00:32:40,720 --> 00:32:42,222 Christian. 713 00:32:42,222 --> 00:32:44,493 - Whoo! - Yeah, Christian! 714 00:32:44,493 --> 00:32:46,665 Christian: I'm just at a wow right now. 715 00:32:46,698 --> 00:32:48,602 I got the pin. I'm safe. 716 00:32:48,602 --> 00:32:51,007 The more and more I cook, it gives me an opportunity 717 00:32:51,040 --> 00:32:53,846 to show the judges, like, this dude really knows how to cook. 718 00:32:53,913 --> 00:32:56,284 That's big to me, very big. 719 00:32:56,317 --> 00:32:58,288 Well done, Emily, Shelly, and Christian. 720 00:32:58,321 --> 00:33:00,660 Head up to the balcony. Great job. 721 00:33:04,634 --> 00:33:06,972 Now, unfortunately, there are also a few dishes 722 00:33:06,972 --> 00:33:09,778 that did not meet our standards this evening. 723 00:33:09,778 --> 00:33:14,453 And, sadly, that means one of you will be going home. 724 00:33:14,486 --> 00:33:17,861 The first dish was made by a cook who, unfortunately, 725 00:33:17,894 --> 00:33:20,733 seemed unfamiliar with the flavors 726 00:33:20,733 --> 00:33:22,604 from their chosen country. 727 00:33:22,637 --> 00:33:23,639 Please step forward... 728 00:33:26,410 --> 00:33:27,747 Bowen. 729 00:33:27,747 --> 00:33:31,254 Bowen: I feel disappointed, but I hope the judges 730 00:33:31,254 --> 00:33:32,991 can taste the flavor on the plate 731 00:33:32,991 --> 00:33:36,364 over all the mistakes I made. 732 00:33:36,397 --> 00:33:38,368 Bowen, describe the dish, please. 733 00:33:38,401 --> 00:33:40,238 The country I got is Israel, 734 00:33:40,272 --> 00:33:43,211 and then the dish is a rack of lamb, 735 00:33:43,244 --> 00:33:45,382 and it's served with an herb sauce, 736 00:33:45,415 --> 00:33:48,488 and then with a pan fried grit cake. 737 00:33:48,522 --> 00:33:51,260 The gorilla in the room is the lamb, right? 738 00:33:51,260 --> 00:33:54,901 The butchery on the lamb is kind of a disaster. 739 00:33:54,935 --> 00:33:56,137 Oh, dear, oh, dear. 740 00:34:08,027 --> 00:34:11,434 So, the lamb may be cut awkwardly. 741 00:34:11,434 --> 00:34:12,804 It's actually cooked quite nice. 742 00:34:12,837 --> 00:34:15,308 But the dish is badly executed. 743 00:34:15,342 --> 00:34:19,651 I don't ever understand why you start focusing on the garnish and ignore the protein. 744 00:34:19,718 --> 00:34:22,289 I think this is more of a confused fusion 745 00:34:22,322 --> 00:34:25,796 than a competent fusion. 746 00:34:25,830 --> 00:34:27,299 Bowen, it looks like your dishes 747 00:34:27,299 --> 00:34:29,604 lack some consistency across the board, right? 748 00:34:29,638 --> 00:34:31,942 How you cut the meat, how the meat's laid, 749 00:34:31,975 --> 00:34:35,015 the thickness of certain cuts of lamb. 750 00:34:35,015 --> 00:34:37,687 For me, the positive note is that sauce. 751 00:34:37,720 --> 00:34:40,593 The herb sauce with the pomegranate makes sense. 752 00:34:40,626 --> 00:34:43,599 But I think you didn't fully understand the fusion component of it 753 00:34:43,632 --> 00:34:46,037 - and it shows on the plate. - Thank you, Bowen. 754 00:34:46,037 --> 00:34:47,540 - Thank you, Chef. - Yeah, it's a shame, isn't it? 755 00:34:47,540 --> 00:34:50,680 He's a good cook. Way better than this dish. 756 00:34:50,713 --> 00:34:54,788 Okay, the second dish we need to examine further 757 00:34:54,821 --> 00:34:57,059 looked a little too rustic. 758 00:34:57,092 --> 00:35:00,165 Please come forward, Shayne. 759 00:35:02,336 --> 00:35:04,574 Shayne: No one ever wants to be in the bottom three. 760 00:35:04,574 --> 00:35:08,247 It's tough, but I don't work with Ethiopian flavors, 761 00:35:08,281 --> 00:35:09,784 so I was going off on a limb tonight. 762 00:35:09,818 --> 00:35:11,888 So I hope what I have on the plate is enough 763 00:35:11,922 --> 00:35:13,491 to get me through the competition. 764 00:35:13,491 --> 00:35:15,328 Okay, Shayne, what did you make us? 765 00:35:15,362 --> 00:35:18,602 I made a coffee-marinated chicken fried steak 766 00:35:18,636 --> 00:35:22,376 with some cabbage and potatoes seasoned with some turmeric. 767 00:35:22,409 --> 00:35:25,650 And then I made some collard greens and a pan gravy. 768 00:35:25,683 --> 00:35:28,722 You know, visually, I don't eat a lot of chicken fried steak, 769 00:35:28,756 --> 00:35:30,826 but I'm pretty sure you don't cut it in half, right? 770 00:35:30,860 --> 00:35:33,632 When you fry food, that's something that's kind of a no-no. 771 00:35:33,666 --> 00:35:35,736 Shayne, let's get one thing clear, 772 00:35:35,770 --> 00:35:38,709 I think the Ethiopian influence tonight would have been difficult 773 00:35:38,776 --> 00:35:41,147 for many of the contestants standing behind you. 774 00:35:41,180 --> 00:35:46,992 But, young man, not your strongest plating performance so far. 775 00:35:46,992 --> 00:35:48,461 Shall we? 776 00:35:56,812 --> 00:36:00,452 For me, Shayne, the cook, actually, on the steak is good. 777 00:36:00,485 --> 00:36:02,422 But there's a lack of seasoning. 778 00:36:02,456 --> 00:36:04,460 I love the coffee reference, but none of that 779 00:36:04,493 --> 00:36:06,130 is showing up on the palate. 780 00:36:06,130 --> 00:36:08,434 Thank you, Chef. 781 00:36:08,468 --> 00:36:11,407 Shayne, here there is just a lack of execution. 782 00:36:11,440 --> 00:36:14,647 Adding more spice-- there are so many different flavors 783 00:36:14,681 --> 00:36:17,520 that you could've added just to pick it up. 784 00:36:17,553 --> 00:36:19,056 Joe: And, Shayne, the truth of the matter is 785 00:36:19,089 --> 00:36:21,962 there's a bit of life experience missing 786 00:36:21,962 --> 00:36:25,168 in the conceptualization and execution of this dish. 787 00:36:25,201 --> 00:36:27,940 - Thank you. - Thank you, guys. 788 00:36:27,974 --> 00:36:30,780 - Oh, Shayne. - It's okay, Shayne. 789 00:36:30,813 --> 00:36:34,654 - Head up, Shayne. - Keep your head up. 790 00:36:34,687 --> 00:36:37,392 All right, the final dish that we would like to taste 791 00:36:37,426 --> 00:36:42,469 is from a cook who lacked the high level of finesse 792 00:36:42,469 --> 00:36:46,077 that we as judges come to expect. 793 00:36:46,110 --> 00:36:49,517 Please come forward, Bri. 794 00:36:49,551 --> 00:36:53,124 Bri: This is my first time in the bottom three. 795 00:36:53,191 --> 00:36:56,464 While I am proud of what I did initially, 796 00:36:56,497 --> 00:36:59,904 looking at my dish, I know I made a big mistake. 797 00:36:59,938 --> 00:37:03,077 Bri, please let us know what country you got and what you prepared. 798 00:37:03,111 --> 00:37:05,549 The country that I chose was Vietnam. 799 00:37:05,583 --> 00:37:09,758 And I made a summer roll that has a grilled shrimp, 800 00:37:09,791 --> 00:37:12,395 grilled corn, and bell pepper filling. 801 00:37:12,429 --> 00:37:15,401 And then underneath that is a peanut butter gravy. 802 00:37:15,435 --> 00:37:17,940 Uh, visually, Bri, I'm gonna be honest, 803 00:37:17,940 --> 00:37:19,944 it's just bizarre. 804 00:37:19,978 --> 00:37:22,617 It's just too phallic to eat. 805 00:37:22,650 --> 00:37:24,788 What? 806 00:37:37,245 --> 00:37:39,049 Gordon: Visually, Bri, I'm gonna be honest. 807 00:37:39,116 --> 00:37:40,619 It's just bizarre. 808 00:37:40,653 --> 00:37:42,122 And I think this is one of your weakest 809 00:37:42,155 --> 00:37:43,257 performing dishes, if I'm honest. 810 00:37:43,257 --> 00:37:45,696 What? 811 00:37:59,524 --> 00:38:03,030 Oh, dear, Bri, the actual slaw tastes quite nice. 812 00:38:03,064 --> 00:38:05,903 It's quite refreshing, but it does not go with gravy. 813 00:38:05,936 --> 00:38:07,773 And there's not a chef anywhere on the planet tonight 814 00:38:07,807 --> 00:38:11,548 that'll put peanut gravy on top of a fresh slaw. 815 00:38:11,581 --> 00:38:14,721 Bri, one of the reasons that we don't do gravy 816 00:38:14,754 --> 00:38:17,827 with any kind of roll is because you want to make sure 817 00:38:17,860 --> 00:38:20,498 that it's refreshing and that it's light. 818 00:38:20,533 --> 00:38:22,770 It should never feel heavy. 819 00:38:22,804 --> 00:38:26,611 Yeah, Bri, I just think there's inconsistencies with this kind of dish. 820 00:38:26,645 --> 00:38:28,549 But I like the usage of herbs, to be honest. 821 00:38:28,582 --> 00:38:31,320 I think you did a good job. That's very Vietnamese. 822 00:38:31,353 --> 00:38:36,163 Bri, you're a cook that concentrates a lot on the aesthetic of a dish, 823 00:38:36,197 --> 00:38:39,136 and this dish looks bad. 824 00:38:39,169 --> 00:38:41,908 It tastes like how it looks. 825 00:38:41,942 --> 00:38:44,848 - Thank you. - Thank you. 826 00:38:44,881 --> 00:38:46,083 ( murmuring ) 827 00:38:48,755 --> 00:38:52,864 Bowen, Shayne, and Bri, excuse us. 828 00:38:54,333 --> 00:38:57,038 And now we wait. 829 00:38:57,072 --> 00:38:59,644 Bowen's, I mean, the lamb was actually cooked quite nicely. 830 00:38:59,677 --> 00:39:01,313 But that dish did not make sense, 831 00:39:01,313 --> 00:39:03,084 and he had no execution, no thought process. 832 00:39:03,117 --> 00:39:05,556 - Not at all. - He's a way better cook than that dish. 833 00:39:05,589 --> 00:39:07,092 - Gordon: And Shayne's. - Aarón: Oh, my God. 834 00:39:07,125 --> 00:39:09,496 - All over the place. - You don't slice fried food. 835 00:39:09,531 --> 00:39:12,102 Yeah. Bri's, I mean, it's a dipping sauce, right? 836 00:39:12,102 --> 00:39:14,707 - Yes, yes. - With a Vietnamese influence. It's not a gravy. 837 00:39:14,741 --> 00:39:16,878 A little fish sauce and it would've been nice. 838 00:39:16,878 --> 00:39:19,216 - It would've been lovely. - Yeah. 839 00:39:19,249 --> 00:39:20,619 - We're all in agreeance? - Yes, we are. 840 00:39:20,653 --> 00:39:21,955 - Yeah? - Joe: Let's go. 841 00:39:23,157 --> 00:39:25,495 You're good. 842 00:39:26,831 --> 00:39:30,839 Right, we have a unanimous decision. 843 00:39:30,873 --> 00:39:35,616 The individual that we feel was really at the bottom of the class 844 00:39:35,616 --> 00:39:39,256 and is sadly leaving "MasterChef: Back to Win," 845 00:39:39,289 --> 00:39:41,795 that dish belonged to... 846 00:39:48,809 --> 00:39:49,577 Shayne. 847 00:39:49,611 --> 00:39:52,115 Aw, I'm sorry, Shayne. 848 00:39:52,148 --> 00:39:53,652 Oh! 849 00:39:53,685 --> 00:39:56,825 Bowen and Bri, head back to your stations, please. 850 00:40:00,799 --> 00:40:03,939 Shayne, tonight you were beaten by lack of experience. 851 00:40:03,972 --> 00:40:05,709 Young man, let me tell you something. 852 00:40:05,743 --> 00:40:07,012 You're only 18 years of age. 853 00:40:07,045 --> 00:40:10,051 You're incredibly bright, you're very polite, 854 00:40:10,084 --> 00:40:13,124 and from an early age, it was obvious that you were born to cook. 855 00:40:13,190 --> 00:40:17,934 - Thank you. - Promise me you'll continue your journey. 856 00:40:17,967 --> 00:40:20,438 Oh, for sure, Chef. And I'd like to thank all y'all, 857 00:40:20,438 --> 00:40:23,779 just for this amazing opportunity to come back and prove to myself. 858 00:40:23,812 --> 00:40:27,653 And that dish doesn't define me, and you guys will find out. 859 00:40:27,653 --> 00:40:30,258 Come and say good-bye, bud. 860 00:40:30,291 --> 00:40:32,162 Shayne Train, baby. 861 00:40:32,195 --> 00:40:33,999 ( muted chatter ) 862 00:40:34,032 --> 00:40:35,134 Gordon: Keep in touch. 863 00:40:35,168 --> 00:40:37,272 It was awesome meeting you. 864 00:40:37,305 --> 00:40:39,142 My man. 865 00:40:41,180 --> 00:40:42,817 Shayne: The thing I've learned throughout this competition 866 00:40:42,850 --> 00:40:44,954 is you can't let your losses define you. 867 00:40:44,954 --> 00:40:47,392 - Thank you guys so much. - Take care, bud. 868 00:40:47,425 --> 00:40:50,599 - Shayne! - Shayne the Train! 869 00:40:50,633 --> 00:40:53,170 I'm proud that I was able to build up the courage to come here again. 870 00:40:53,237 --> 00:40:57,012 And to compete against adults, it's a milestone in itself. 871 00:41:00,853 --> 00:41:03,457 - Shayne, I'ma miss you. - For sho'. 872 00:41:03,491 --> 00:41:07,465 I'm confident. I know that this industry is meant for me... 873 00:41:07,465 --> 00:41:09,871 Good night, bud. Head up high. 874 00:41:09,937 --> 00:41:12,342 - Love you, boy. - Gone, but not forgotten. 875 00:41:12,375 --> 00:41:14,947 Shayne the Train out. 876 00:41:17,753 --> 00:41:19,824 - Gordon: Next time... - Welcome, top 15! 877 00:41:19,857 --> 00:41:22,329 ...the cooks have to replicate the perfect dessert. 878 00:41:22,362 --> 00:41:23,899 - Go fast. - Ooh! 879 00:41:23,932 --> 00:41:26,705 - One thousand layers. - High risk, high reward. 880 00:41:26,738 --> 00:41:28,240 - You're making me nervous. - Get over it and get cooking. 881 00:41:28,274 --> 00:41:30,278 But to get that immunity pin... 882 00:41:30,311 --> 00:41:31,948 - It's really perfection. - Unreal. 883 00:41:31,981 --> 00:41:33,785 Christina Tosi has real competition. 884 00:41:33,819 --> 00:41:35,488 ...you've gotta bake to win. 885 00:41:35,488 --> 00:41:36,791 And right now you're in danger. 886 00:41:36,825 --> 00:41:37,893 It's not coming together. 887 00:41:37,927 --> 00:41:39,997 - ( groans ) - Please get it cooked! 888 00:41:40,031 --> 00:41:43,170 - Damn it. - They're gonna tear me apart, Willie. 889 00:41:43,170 --> 00:41:46,878 It tastes foul. This is your worst performance in the competition so far. 890 00:41:46,911 --> 00:41:49,082 Come on, man, you got two cookbooks?