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Gordon: Previously on
"MasterChef: Back to Win"...
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00:00:02,939 --> 00:00:05,477
I finally admit
I actually love vegan food.
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00:00:05,512 --> 00:00:07,481
- Oh, no.
- Oh, God.
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Really, you have to pull out
your creativity here.
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- Absolutely.
- This challenge
was made for me.
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The first vegan challenge
saw some rise high...
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- Aarón: This is unreal.
- Gordon: Congratulations,
Amanda.
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Yay!
I have the immunity pin.
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...but one home cook fell flat.
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That dish wasn't anywhere near
"MasterChef: Back to Win."
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Say goodbye.
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- Tonight...
- Welcome back!
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...the cooks take on
a Southern-inspired
fusion challenge.
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Japan. Vietnam.
Jamaica. Ethiopia.
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Ethiopian Southern fusion?
That ( bleep ) crazy.
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With celebrity chef
Tiffany Derry in the house...
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The idea is to punch in
as much flavor as quick
as you can.
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- Aarón: Let's go!
- Taste that before?
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- Never even heard of it.
- Oh, my Lord.
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- Why is it dropping?
- They look like
they're burning.
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- Southern fusion...
- You're on to something.
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Joe: It really is
a celebration of flavor.
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- It's called perfection.
- ...spirals into confusion.
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- Just bizarre.
- It's kind of a disaster.
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I should've paid attention
in Geography.
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- Here we go. Yes!
- Here we go.
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- It's gonna be a tough one
tonight, this one.
- Yeah, look at that.
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The United Nations
of MasterChef.
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Gordon: Absolutely.
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Welcome back!
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- Whoo!
- Oh, my God.
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- Come on down, guys.
- Look at the flags.
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- It's like the U. N.
- Okay.
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Shelly: I see all these
flags everywhere.
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I don't know if we're gonna
be remaking a dish from one
of these amazing places,
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- but I'm excited.
- Line up, guys.
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Last challenge
was not my best moment.
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I do not wanna be
in the bottom three again,
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so whatever I need to do,
I'm gonna pull it out today.
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- Welcome back, everybody.
We good?
- All: Yes, Chef.
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Amanda, how does it feel
not to be participating
in tonight's cook?
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Honestly, Chef,
it feels good to have immunity,
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but I really wanna be
in the kitchen and show
everyone what I can do.
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Would you like to hand that pin
to somebody else tonight?
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- No. Not today.
- Okay. Just checking.
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Right, you're probably wondering
about the flags, right?
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All: Yes, Chef.
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Well, in this week's challenge,
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we're going to do
a bit of globetrotting.
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To be a MasterChef,
you have to able to cook dishes
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from many different cultures,
cuisines, and influences.
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So tonight you're gonna be
cooking fusion dishes.
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- Oh, okay. Okay.
- Nice.
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Okay, cool.
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Fusion not confusion.
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Joe: Yeah.
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And here to inspire you
is a modern fusion pioneer.
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This is so cool.
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Gordon:
She is an award-winning chef
and restaurateur.
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She has wowed thousands
with a combination
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of international flavors
and Southern comfort food.
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All of you, please welcome
the incredible Tiffany Derry.
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- Wow.
- So having Chef Tiffany
here, it's amazing.
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She's from Texas,
so she knows about
Southern roots.
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She inspires me so much...
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Welcome.
So good to see you.
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Aw. Hello, hello.
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...and I hope to be
just like her one day.
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Wow.
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Welcome to
the MasterChef kitchen.
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- It's an absolute honor.
- Tiffany: Thank you.
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First of all,
this journey for you started
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at the age of 15
in a pancake house.
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Now you've become one of the
best chefs in Dallas Fort Worth
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running that incredible
Roots Southern Table,
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which is known for
it's Southern fusion dishes.
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What does the word fusion
mean for you?
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Really fusion is just blending
of different types of cuisine,
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but doing it
to where it's just harmonious.
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Absolutely.
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Well, tonight, you 16 will
follow in our guest's footsteps
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and cook us
a Southern fusion dish.
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- ( murmuring )
- I like that.
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Now to show you
the level of elevation
that we're looking for
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in all of your
Southern fusion dishes tonight,
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Tiff and I are gonna cook
a dish together.
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- Ooh!
- That's so cool.
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We're fusing traditional
old English fare
with a Southern twist.
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We're gonna make
a delicious jerked spice
classic fish and chips.
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- Ooh.
- Wow.
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- Shall we?
- Let's do it.
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Please.
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To see Chef Gordon Ramsay
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and Chef Tiffany Derry
cooking in a duo?
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- This is stunningly exciting.
- I'll take care of the fish.
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I'm gonna do
the sweet potatoes,
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and I'm also gonna do
a little bit of maque choux,
which is a corn dish
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done with a little bacon,
peppers, and some onions.
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Gordon: Love that.
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So for my batter,
a little bit of Cajun spice.
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This is where
that fusion influence
is coming across now, right?
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Sure. You smell that, Chef?
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Gordon:
That smells delicious.
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Tiffany: We're gonna start
with some bacon here.
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Maque choux usually
has some smoky meat
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because the idea is to punch in
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as much flavor as quick
as you can.
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Gordon: Sure.
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Now, traditionally
we'd be serving a beautiful
tartar sauce.
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No, we're not doing tartar.
We're doing a remoulade!
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Remoulade! Yes.
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Michael:
Watching these two legends
cook right now
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is like watching a ballet duet.
It's just harmony.
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They make fusion look easy.
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So, Chef,
I'm gonna go ahead and drop in
the sweet potatoes here.
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So I've blanched them
a little bit,
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and I really want them
to get crispy,
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- so I'm gonna double fry them.
- Gordon: Nice.
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I've got my creole mustard,
my mayonnaise,
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Worcestershire sauce,
and then from there,
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a little bit of paprika,
Cajun spice again.
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Now give that
a really nice mix.
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Okay, so I have in my onions,
my peppers, my garlic, my bacon,
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and I'm gonna add
a touch of vinegar because
we have so much fat
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that we really wanna
balance that herb
and that vinegar flavor.
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Gordon: Nice.
Nice, nice, nice.
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Fish coated nicely. In.
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Swash it around.
Let it get momentum.
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How's that remoulade/tartar?
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The remoulade is delicious.
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Right, once that fish is out
shake off the excess fat.
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Now you can see how crispy
that batter is.
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The minute it comes out
of that fryer, we season it.
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We season it now
when it's nice and hot,
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the seasoning
sticks to it, okay?
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- Fries are good?
- Tiffany: Fries are
looking great.
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Beautiful.
That's how two MasterChefs
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execute a Southern-inspired
fusion twist
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on a classic fish and chips.
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Excellent.
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That was amazing.
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Joe:
Okay, you will have one hour
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to cook your Southern fusion
dishes tonight.
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Gordon:
But to decide which country
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your fusion dish
will be inspired by...
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- Oh, gosh.
- Oh.
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Gordon: There are flags
randomly placed in this globe,
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and the flag you pull will
determine where in the world
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your fusion dish
is going to come from.
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- Oh, damn.
- Oh.
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I really, really
don't want India
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because I am the least familiar
with the cuisine.
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I've cooked a curry once.
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Okay, Bri.
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I'm scared.
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Gordon: Vietnam. Wow.
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Tommy, off you go, sir.
Mexico.
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- Ooh.
- Dang it.
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Dara.
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Shayne: Gordon and the judges
tell us that we have to
pick the country
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we are fusing Southern food with
from a globe.
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This globe holds the future
of what I'm gonna be making.
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If you say that out loud
a couple times,
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it's a little crazy.
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- Brandi. India.
- Can we trade?
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Gordon: Israel.
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- Ooh, Ethiopia.
- Oh, great.
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Gordon: Greece. Yes.
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Jamaica.
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Japan. Nice.
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Big Willie. Ah, Morocco.
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Lovely.
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I should've paid attention
in Geography better.
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- Christian.
- Yes, Chef.
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- Which flag did you pick?
- Jamaica.
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Amazing.
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He got Jamaica? Come--
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if you don't nail Jamaica,
come on.
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- Emily.
- I got Thailand.
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Thai flavors?
If I got that flag,
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like, I could be able to--
on the top three.
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This really sucks for me
to get Israel.
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- Shayne. Wow.
- Uh, Ethiopia.
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I don't know anything
about Ethiopian food.
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I don't think Shayne knows
anything about Ethiopian food.
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I would feel bad for anyone
who got that flag
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unless they were Ethiopian.
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Now, all of you remember,
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whoever fuses the best
Southern-inspired dish
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with the cuisine from their flag
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will win the coveted immunity
pin and be safe
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from elimination
across our next challenge.
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Whoever's fusion dish
falls flat,
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sadly, will be eliminated.
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Your 60 minutes start...
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- Now!
- Gordon: Let's go.
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- Ah!
- Whoo!
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Good luck. Go, go, go.
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Oh, my God.
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- Oh!
- Excuse me.
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I need corn.
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This challenge is probably
the most difficult challenge
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I've seen yet in
the MasterChef kitchen.
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Green peppers.
Green peppers.
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Especially the fact
that I got Thailand.
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It's difficult only because
I don't cook with these flavors,
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and I'm not really sure
how to weave them
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into a Southern dish
that actually makes sense.
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Coming through!
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Okay.
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Shanika:
I love the idea of fusion.
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I have Italy.
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I am going to be doing
Cajun style salmon with shrimp,
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with some herb polenta
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and some country style
green beans.
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Everyone that
I grew up looking up to
cooked Southern food,
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so I just wanna go ahead
and get some of those flavors
onto this dish
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and hope that the judges
appreciate it.
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Behind.
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Tommy: Okay, I am moving.
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All righty.
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I got Greece.
I'm doing a Greek take
on shrimp and grits.
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So I'm doing a shrimp saganaki,
which is baked shrimp.
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And I'm fusing that with the
holy trinity from New Orleans,
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which is onions,
bell pepper, and celery.
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It's gonna be creamy,
comforting,
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meets very fresh and vibrant.
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So I'm hoping that yin-yang
balance works in my favor today.
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Gordon: 15 minutes gone.
We're down to 45 minutes.
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Three stunning plates
with a huge fusion influence.
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Now what was I doing?
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Whoo! Hot.
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Amanda: Shayne,
how you feeling?
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00:10:22,778 --> 00:10:25,083
- Shayne: I'm feeling all right.
- Good.
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Shayne: As good as you can feel
cooking Ethiopian food.
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I'm gonna be making a chicken
fried steak marinated in coffee
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with some collard greens
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and turmeric-inspired
potatoes and cabbage.
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- Shayne at 18 years old
is our youngest contestant.
- Yes.
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00:10:40,648 --> 00:10:45,056
- And he picks presumably
the hardest country.
- Yeah, I agree.
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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?