1 00:00:01,377 --> 00:00:03,711 Gordon: Previously on "masterchef: Back to win"... 2 00:00:03,713 --> 00:00:06,130 Welcome back to the masterchef kitchen, everybody. 3 00:00:06,173 --> 00:00:07,756 ...The audition battles began. 4 00:00:07,800 --> 00:00:09,508 There's someone from every season here. 5 00:00:09,552 --> 00:00:12,469 Gordon: We only have 20 aprons this year. 6 00:00:12,513 --> 00:00:16,932 You all need to cook us the best comeback dish ever. 7 00:00:16,934 --> 00:00:18,434 Whoo! 8 00:00:18,477 --> 00:00:20,728 I didn't come here to not get an apron. 9 00:00:20,771 --> 00:00:22,187 This is ( bleep ). 10 00:00:22,189 --> 00:00:23,605 The sauce for me is a miss. 11 00:00:23,649 --> 00:00:28,360 The dish is good, but it's not your average season. 12 00:00:28,446 --> 00:00:31,280 Five years has made quite a difference in your cuisine. 13 00:00:31,323 --> 00:00:36,368 The dish gives us all a stern reminder how early you left this competition last time. 14 00:00:36,370 --> 00:00:39,580 ( cheering ) 15 00:00:39,623 --> 00:00:43,333 - whoo! - I just won an apron for the second time! 16 00:00:43,377 --> 00:00:46,211 Tonight the "back to win" audition battles continue... 17 00:00:46,213 --> 00:00:48,756 So far, we've given out six aprons, 18 00:00:48,799 --> 00:00:50,883 which leaves 14 up for grabs. 19 00:00:50,926 --> 00:00:52,551 As more returning faces... 20 00:00:52,553 --> 00:00:54,428 Including "junior." 21 00:00:54,430 --> 00:00:56,722 I have unfinished business in the masterchef kitchen. 22 00:00:56,766 --> 00:01:01,518 ...Fight to get their hands on the coveted masterchef apron. 23 00:01:01,604 --> 00:01:04,229 - Flambé. - The competition is fierce. 24 00:01:04,273 --> 00:01:06,940 Joe: We got a lot of fine cookery going on tonight. 25 00:01:06,984 --> 00:01:08,984 - No mistakes can be made. - Shaking. 26 00:01:08,986 --> 00:01:12,738 - What's cate doing? - You know as well as I do that that's wrong. 27 00:01:12,782 --> 00:01:14,281 ( no audible dialogue ) 28 00:01:21,707 --> 00:01:25,459 thank you very much. So far, we have had some amazing comeback dishes, 29 00:01:25,461 --> 00:01:28,212 and the bar has been set so high. 30 00:01:28,214 --> 00:01:30,881 We're all so glad to have you "back to win." 31 00:01:30,883 --> 00:01:33,258 look at our previous champions, 32 00:01:33,302 --> 00:01:35,469 like christine from season three, 33 00:01:35,513 --> 00:01:40,307 claudia from season six. And shaun from season seven. 34 00:01:40,309 --> 00:01:44,311 They have all gone on to fully realize their culinary dreams. 35 00:01:44,355 --> 00:01:46,313 One of you will join their ranks 36 00:01:46,357 --> 00:01:50,025 and win the title of masterchef. 37 00:01:55,783 --> 00:01:58,909 Right. So far we've handed out six aprons, 38 00:01:58,911 --> 00:02:02,746 which leaves just 14 aprons up for grabs. 39 00:02:02,748 --> 00:02:04,498 Now, when I call your name, 40 00:02:04,542 --> 00:02:06,917 please make your way down to your battle stations. 41 00:02:06,919 --> 00:02:10,921 Let's go. Willie, season five. 42 00:02:10,965 --> 00:02:12,881 Derrick prince, season two. 43 00:02:12,967 --> 00:02:14,883 ( shouts ) 44 00:02:14,927 --> 00:02:17,928 tommy, season six. 45 00:02:17,930 --> 00:02:22,599 And micah, season ten. 46 00:02:25,729 --> 00:02:29,481 I'm willie. You may remember me from season five of "masterchef." 47 00:02:29,483 --> 00:02:33,026 I was a director of music at my church, 48 00:02:33,028 --> 00:02:37,406 and I was just, you know, barely getting my feet wet into this culinary industry. 49 00:02:37,449 --> 00:02:40,492 Watch out for willie. He's here to bake. 50 00:02:40,494 --> 00:02:42,661 But it's been seven years since I've been in the masterchef kitchen. 51 00:02:42,705 --> 00:02:46,623 Now I'm a full service catering company owner. 52 00:02:46,667 --> 00:02:48,333 I'm the executive chef. 53 00:02:48,377 --> 00:02:50,377 And so I have a few tricks up my sleeve 54 00:02:50,421 --> 00:02:52,754 that I don't think the judges are expecting. 55 00:02:52,798 --> 00:02:55,799 - Bring it. - Welcome back. 56 00:02:55,801 --> 00:02:57,259 You four have something in common. 57 00:02:57,303 --> 00:03:01,388 You all finished in seventh place. 58 00:03:03,309 --> 00:03:05,475 So we could say that you're all unlucky number seven. 59 00:03:05,519 --> 00:03:08,520 Turn that around tonight and cook a comeback dish 60 00:03:08,564 --> 00:03:12,858 that is good enough to get your hands on a comeback apron. 61 00:03:12,860 --> 00:03:14,359 You guys ready for this? 62 00:03:14,403 --> 00:03:15,485 Yes, chef. 63 00:03:15,529 --> 00:03:20,282 Your 45 minutes starts now. Let's go. 64 00:03:26,498 --> 00:03:28,207 Let's go, derrick. 65 00:03:28,209 --> 00:03:30,209 Right, four amazing cooks from four different seasons. 66 00:03:30,211 --> 00:03:31,585 Sadly, all finished in seventh place. 67 00:03:31,629 --> 00:03:34,588 - Derrick, watch your corn. - I want a char on it. 68 00:03:34,632 --> 00:03:36,548 Derrick, season two, a lot has changed. 69 00:03:36,592 --> 00:03:39,468 - Congratulations. I'm a big yes for you. - Thank you, chef. 70 00:03:39,511 --> 00:03:41,720 When I was on "masterchef," I showed up as someone 71 00:03:41,764 --> 00:03:43,805 who loved food but made my living doing web design. 72 00:03:43,849 --> 00:03:45,432 After the show, I became a chef. 73 00:03:45,476 --> 00:03:46,808 I'm the chef de cuisine in one of the busiest 74 00:03:46,810 --> 00:03:47,893 restaurants in new york city. 75 00:03:47,937 --> 00:03:49,478 To be here on "masterchef," 76 00:03:49,480 --> 00:03:51,438 I left a kitchen of people that rely on me, 77 00:03:51,482 --> 00:03:53,732 and I really owe it to them to kick some ass. 78 00:03:53,776 --> 00:03:54,858 Derrick, how are you, young man? 79 00:03:54,902 --> 00:03:56,443 What's going on, chef? How's it going? 80 00:03:56,487 --> 00:03:57,945 What do you got going on? Talk to me about that. 81 00:03:57,988 --> 00:03:59,571 I'm gonna do some deep fried shrimp. 82 00:03:59,573 --> 00:04:02,908 - I'm gonna make a corn pudding. - So you think the shrimp dish, 83 00:04:02,910 --> 00:04:05,202 corn pudding, it's gonna be enough 84 00:04:05,246 --> 00:04:07,371 - and compelling to get you that apron? - I think so. 85 00:04:07,414 --> 00:04:09,206 It shows technique, there's a lot of knife work, 86 00:04:09,250 --> 00:04:11,250 and I think it's a real homage to the ingredients. 87 00:04:11,293 --> 00:04:13,210 This just seems a little simple. 88 00:04:13,254 --> 00:04:15,337 We're "back to win," so everything has to be perfectly done. 89 00:04:15,381 --> 00:04:18,340 - Yes, chef. - Stay the course, young man. 90 00:04:18,342 --> 00:04:20,259 - Yes, chef. - Let's go, willie! 91 00:04:20,302 --> 00:04:24,096 - Let's go, willie! - Don't get distracted. 92 00:04:24,139 --> 00:04:25,764 - Big willie! - Yes, chef! 93 00:04:25,766 --> 00:04:27,516 What's it like having your mum and your aunt here 94 00:04:27,559 --> 00:04:30,519 - breathing all over you? - It's a little pressure 95 00:04:30,562 --> 00:04:32,229 because my mom has a high standard of me. 96 00:04:32,273 --> 00:04:34,606 He's telling the truth on that. 97 00:04:34,650 --> 00:04:38,318 - Tell me about the dish. - I'm doing a cajun poached halibut. 98 00:04:38,362 --> 00:04:40,320 Gordon: Halibut. Hardly any fat in there. 99 00:04:40,364 --> 00:04:42,447 Why such a difficult protein on night like tonight? 100 00:04:42,491 --> 00:04:44,157 'cause I'm a difficult kind of guy. 101 00:04:44,201 --> 00:04:46,618 - That's right. That's right. - That's right. 102 00:04:46,662 --> 00:04:49,204 I'm back to win. I'm here with a vengeance. 103 00:04:49,206 --> 00:04:51,331 - Good luck, big willie. Welcome back. - Yes, chef. Thank you. 104 00:04:52,793 --> 00:04:55,127 25 minutes remaining. 105 00:04:57,965 --> 00:04:59,381 You got me ducking and weaving, tommy. 106 00:04:59,425 --> 00:05:00,924 You know I wouldn't hurt a fly. 107 00:05:00,968 --> 00:05:03,635 I'm tommy from season six! 108 00:05:03,679 --> 00:05:08,390 I love to present food in a fashionable way on the plate. 109 00:05:08,434 --> 00:05:12,394 Tommy, beautiful. So much story. This is you. 110 00:05:12,396 --> 00:05:15,647 Since being on "masterchef," I've done morning cooking shows, 111 00:05:15,691 --> 00:05:19,192 and I wound up being a brand ambassador in the netherlands. 112 00:05:19,236 --> 00:05:23,488 My competitors think that I'm all talk and all fashion, but you know what? 113 00:05:23,490 --> 00:05:26,491 I'm ready to showdown in this kitchen. 114 00:05:26,535 --> 00:05:29,619 - Tommy, start your quail! - Tommy, how you doing? 115 00:05:29,621 --> 00:05:31,913 - Joe! - What is the dish? 116 00:05:31,915 --> 00:05:33,957 This is quail in a nest. 117 00:05:34,001 --> 00:05:35,500 And the nest is made out of what? 118 00:05:35,544 --> 00:05:36,918 Kataifi pastry. 119 00:05:36,962 --> 00:05:38,503 How are you gonna cook the quail? 120 00:05:38,547 --> 00:05:40,630 - Because I'm a fashion designer... - I got it. 121 00:05:40,674 --> 00:05:44,968 I'm going to treat this quail like haute couture fashion. 122 00:05:45,012 --> 00:05:46,636 So this is like a runway project? 123 00:05:46,680 --> 00:05:49,639 And guess what. You see I got the wishbone? 124 00:05:49,683 --> 00:05:52,517 - Let me give-- that's-- - no, you don't get to touch my wishbone. 125 00:05:52,519 --> 00:05:54,227 We get to split it, and whoever-- 126 00:05:54,271 --> 00:05:56,146 tommy: Oh, no. We don't get to split it. 127 00:05:56,148 --> 00:05:58,690 This is my wishbone. You go get your own wishbone, joe. 128 00:05:58,692 --> 00:06:01,693 - That's what you get, joe. - I know you put on a good show, 129 00:06:01,695 --> 00:06:03,236 but you need to put on a show on the plate today. 130 00:06:03,280 --> 00:06:04,363 That's what I'm gonna judge you on. 131 00:06:04,406 --> 00:06:07,240 - I am. - I hope you're right. 132 00:06:07,284 --> 00:06:10,118 Man: Yo, good luck, micah! Let's go! 133 00:06:10,162 --> 00:06:12,245 Right, micah, welcome back. Tell me about the dish. 134 00:06:12,289 --> 00:06:14,623 So today I'm gonna be making you a yuzu ricotta fritter, 135 00:06:14,666 --> 00:06:16,333 with blackberry gin sauce, 136 00:06:16,377 --> 00:06:18,710 scratched chocolate soil, and star anise powdered sugar. 137 00:06:18,754 --> 00:06:22,255 Wow, so that sounds complicated and sophisticated. 138 00:06:22,299 --> 00:06:25,300 You seem in control now and you seem content. 139 00:06:25,344 --> 00:06:28,345 Just to have my sister here... 140 00:06:28,430 --> 00:06:31,014 I'm just so proud of you, micah! 141 00:06:31,058 --> 00:06:34,476 If you remember on my season, I really struggled with my parental support. 142 00:06:34,520 --> 00:06:36,895 A lot of my family do not view culinary arts 143 00:06:36,897 --> 00:06:38,647 as a worthy way to spend my time. 144 00:06:38,690 --> 00:06:42,150 So on season ten, I entered this competition 145 00:06:42,194 --> 00:06:44,528 with no self-confidence. 146 00:06:44,571 --> 00:06:48,198 Gordon: Tonight you're not alone, okay? 147 00:06:48,200 --> 00:06:49,908 You're with us. You're with the masterchef family. 148 00:06:49,952 --> 00:06:51,410 Micah: Since leaving "masterchef," 149 00:06:51,412 --> 00:06:53,537 I have a new level of self-confidence. 150 00:06:53,580 --> 00:06:56,540 I've worked in two separate michelin star restaurants, 151 00:06:56,542 --> 00:06:59,376 and I studied baking for a year. 152 00:06:59,420 --> 00:07:02,879 I've never grown as fast as I did since "masterchef" ten happened. 153 00:07:02,923 --> 00:07:06,550 This dish sounds amazing. If you pull this off, you're wearing that apron. 154 00:07:06,593 --> 00:07:08,552 - Thank you, chef. I'll do you proud. - Good luck. 155 00:07:10,722 --> 00:07:14,558 Last ten minutes! Keep it going, guys. Come on. 156 00:07:14,601 --> 00:07:16,101 I got time. 157 00:07:16,145 --> 00:07:18,770 Wow, what a cook-off. I mean, they are energized. 158 00:07:18,772 --> 00:07:21,523 Derrick over here is gonna make shrimp and corn pudding. 159 00:07:21,567 --> 00:07:23,525 Joe: It seems a little bit like bar food, you know? 160 00:07:23,569 --> 00:07:26,519 Like, is it gourmet enough for "back to win?" 161 00:07:26,530 --> 00:07:30,449 deep breath. Deep breath, micah. You got this. 162 00:07:30,492 --> 00:07:32,784 Micah's gonna do, like, a ricotta fritter 163 00:07:32,828 --> 00:07:34,536 with a black chocolate crumble. 164 00:07:34,580 --> 00:07:37,164 It sounds, a very, very complicated dish. 165 00:07:37,207 --> 00:07:39,291 I'm not too sure if he can get that done in 45 minutes. 166 00:07:39,293 --> 00:07:41,626 If it's undercooked, then it can destroy that whole texture. 167 00:07:43,380 --> 00:07:45,881 - Ooh. - Big willie, he's poaching a halibut. 168 00:07:45,924 --> 00:07:48,425 Joe: The halibut's always been very tricky in the masterchef kitchen 169 00:07:48,469 --> 00:07:50,260 because it doesn't have any interior fat 170 00:07:50,304 --> 00:07:52,345 and you really have to sauce it right. 171 00:07:52,389 --> 00:07:54,890 And it's very hard to determine if it's cooked or not. 172 00:07:54,892 --> 00:07:56,850 Two minutes to go, guys! Come on! Let's go! 173 00:07:56,894 --> 00:07:59,728 Man: Tommy! Tommy! 174 00:07:59,771 --> 00:08:01,396 Let's go, let's go, let's go! 175 00:08:02,524 --> 00:08:04,441 Check your corn. 176 00:08:05,694 --> 00:08:07,152 Come on, micah! 177 00:08:07,196 --> 00:08:08,653 Micah, let's go. We gotta get food on the plate. 178 00:08:08,697 --> 00:08:10,280 Micah: Yes, chef. 179 00:08:10,324 --> 00:08:12,532 - Aarón: Shaking. - Joe: Yeah. 180 00:08:12,576 --> 00:08:14,409 - 20 seconds left. - 20 seconds. Let's go! 181 00:08:14,453 --> 00:08:16,912 - Oh, ( bleep ). - What is micah doing? 182 00:08:16,914 --> 00:08:18,663 He's gotta get some food on the plate, guys. 183 00:08:30,135 --> 00:08:33,261 - 20 seconds left. - 20 seconds. Let's go! 184 00:08:33,305 --> 00:08:35,305 - Oh, ( bleep ). - What is micah doing? 185 00:08:35,349 --> 00:08:37,641 He's gotta get some food on the plate, guys. 186 00:08:37,684 --> 00:08:40,685 - Aarón: Oh, my lord. - Come on, guys. Keep it going. 187 00:08:40,729 --> 00:08:43,188 Come on, derrick. Well done. 188 00:08:43,232 --> 00:08:45,857 - Let's go, micah! - Come on, micah! Let's go! 189 00:08:45,901 --> 00:08:50,737 All: Five, four, three, two, one. 190 00:08:50,781 --> 00:08:53,573 Gordon: And stop! Well done. 191 00:08:53,617 --> 00:08:56,701 Well done. Time to taste your dishes. 192 00:08:56,703 --> 00:08:58,912 Please follow us through to the masterchef restaurant. 193 00:08:58,914 --> 00:09:01,289 - Whoo! - Tommy! 194 00:09:04,503 --> 00:09:07,921 Right, this is it. Only two aprons up for grabs. 195 00:09:07,965 --> 00:09:09,464 Big willie, let's start with you, please. 196 00:09:11,134 --> 00:09:13,802 My dish tonight is a cajun poached halibut 197 00:09:13,845 --> 00:09:15,679 with a purple cauliflower purée 198 00:09:15,722 --> 00:09:18,598 and a spicy roasted corn relish. 199 00:09:18,642 --> 00:09:20,350 - Big willie, it looks beautiful. - Thank you. 200 00:09:20,394 --> 00:09:22,352 Gordon: It's elegant. I go back to the beginning 201 00:09:22,354 --> 00:09:23,687 of this journey when you were plating food, rustic, 202 00:09:23,730 --> 00:09:26,565 but this is on a different level. This looks good. 203 00:09:26,608 --> 00:09:28,275 Joe: Yup. It's very nice. 204 00:09:41,164 --> 00:09:43,331 Big willie, the fish is cooked beautifully. 205 00:09:43,375 --> 00:09:44,332 It's glistening. 206 00:09:44,376 --> 00:09:45,875 Very difficult poaching fish, 207 00:09:45,919 --> 00:09:47,544 but it just needs that hit of lime or lemon, 208 00:09:47,629 --> 00:09:49,671 especially across that corn. 209 00:09:49,715 --> 00:09:51,214 - Okay. - But it is delicious. 210 00:09:51,258 --> 00:09:54,301 The purée's unnecessary for me personally, 211 00:09:54,303 --> 00:09:57,429 but I'm impressed that you were able to impart so much flavor 212 00:09:57,431 --> 00:10:00,307 into this halibut in such an abbreviated time. 213 00:10:00,309 --> 00:10:02,517 Really a restaurant quality dish. 214 00:10:02,561 --> 00:10:04,102 Delicate, elegant. 215 00:10:04,146 --> 00:10:05,437 Willie, my friend, you've gone a long way. 216 00:10:05,439 --> 00:10:07,606 - Congratulations. - Gordon: Thanks, willie. 217 00:10:07,608 --> 00:10:09,649 Thank you. Thank you. 218 00:10:09,693 --> 00:10:12,319 Good job, man. Very good job. 219 00:10:12,362 --> 00:10:14,571 Derrick, can you please bring your dish forward? 220 00:10:17,701 --> 00:10:22,996 Derrick: Tonight I made crispy head on shrimp and corn pudding. 221 00:10:32,299 --> 00:10:34,299 Derrick, the shrimp are great. 222 00:10:34,343 --> 00:10:37,636 I just love the idea that you marinated in buttermilk, 223 00:10:37,679 --> 00:10:39,137 which, you know, tenderizes, 224 00:10:39,264 --> 00:10:42,223 so that shrimp tasted like lobster. 225 00:10:42,267 --> 00:10:43,725 - Well done. I like it. - Thank you. 226 00:10:43,769 --> 00:10:47,270 I like the dish. I wish it was a little bit more punchy. 227 00:10:47,314 --> 00:10:51,399 The corn pudding is interesting, starchy. 228 00:10:51,443 --> 00:10:53,318 Aarón: It feels like it has corn starch 229 00:10:53,362 --> 00:10:54,903 or something in there to thicken it 230 00:10:54,905 --> 00:10:56,655 that didn't have a chance to cook out. 231 00:10:56,698 --> 00:10:58,406 But I didn't think I was gonna like it 232 00:10:58,450 --> 00:11:00,408 as much as I did, to be very honest. 233 00:11:00,452 --> 00:11:02,369 I think the flavors all mingle well together. 234 00:11:02,412 --> 00:11:03,411 Thank you. 235 00:11:08,627 --> 00:11:10,752 Next up, tommy, please, present your dish. 236 00:11:14,341 --> 00:11:16,800 Tommy: My dish is quail in a nest 237 00:11:16,843 --> 00:11:19,219 with garden vegetables. 238 00:11:19,262 --> 00:11:23,139 It's got finesse. I'm hoping it tastes as good as it looks, 239 00:11:23,183 --> 00:11:26,267 'cause in terms of presentation, it's an a star. 240 00:11:38,490 --> 00:11:40,365 Tommy, let's get one thing clear. 241 00:11:41,868 --> 00:11:43,785 Quail's cooked beautifully. 242 00:11:43,829 --> 00:11:45,870 I love the seasoning on the quail. 243 00:11:45,914 --> 00:11:47,622 Gordon: I think the only thing I've got as an irritation 244 00:11:47,666 --> 00:11:51,084 is that phyllo pastry. It's just quite bland. 245 00:11:51,128 --> 00:11:53,878 You could have done with a little nest of potatoes. 246 00:11:53,922 --> 00:11:56,297 - Good job. - Thank you. 247 00:11:59,219 --> 00:12:00,760 Micah, please bring up your dish. 248 00:12:06,476 --> 00:12:09,978 So this is a yuzu citrus ricotta fritter 249 00:12:10,021 --> 00:12:12,188 with a blackberry gin sauce, 250 00:12:12,232 --> 00:12:14,774 scratched chocolate soil, and star anise powdered sugar. 251 00:12:14,818 --> 00:12:17,318 I love the artistic expression. 252 00:12:17,362 --> 00:12:21,364 I feel like it's an extraterrestrial dish, a dish from outer space. 253 00:12:21,408 --> 00:12:23,491 - Thank you. - Gordon: Shall we? 254 00:12:28,290 --> 00:12:30,665 Ooh, it's a little raw, no? 255 00:12:30,667 --> 00:12:32,083 It's like a pudding. 256 00:12:41,344 --> 00:12:44,637 Micah, there's an amazing flavor coming off of here. 257 00:12:44,681 --> 00:12:46,431 It's fresh and lively. 258 00:12:46,475 --> 00:12:49,684 The issue I have is the density of those fritters. 259 00:12:49,686 --> 00:12:51,686 And I think what you've done there is that you've looked 260 00:12:51,688 --> 00:12:53,229 at the color of the fritter on the outside and thought, 261 00:12:53,273 --> 00:12:56,191 "damn, they're cooked." they're not. 262 00:12:56,193 --> 00:12:58,193 Joe: Micah, you work as a pastry chef, 263 00:12:58,195 --> 00:13:01,404 and you know as well as I do that that's wrong. 264 00:13:02,657 --> 00:13:04,657 Thank you. 265 00:13:04,701 --> 00:13:08,077 Even if the oil was a little bit lower, it could've actually cooked. 266 00:13:10,123 --> 00:13:13,625 Gentlemen, the fact of the matter is that we have two aprons to give out. 267 00:13:17,130 --> 00:13:20,548 I gotta say that this cook certainly earned this apron. 268 00:13:22,177 --> 00:13:23,802 It makes us incredibly proud 269 00:13:23,804 --> 00:13:27,472 to see someone like willie and how far you've come. 270 00:13:27,516 --> 00:13:29,432 Now you're in the class of "masterchef: Back to win." 271 00:13:29,476 --> 00:13:31,810 the dish was excellent. Congratulations, willie. 272 00:13:31,853 --> 00:13:34,521 Thank you, chef. Thank you. 273 00:13:34,564 --> 00:13:35,563 Congrats. 274 00:13:39,861 --> 00:13:41,820 - Joe: Looks good. - Yes. 275 00:13:41,863 --> 00:13:46,449 This next apron goes to the individual 276 00:13:46,493 --> 00:13:51,287 that confirmed their passion on a plate once again. 277 00:13:54,793 --> 00:13:56,292 So I'm not gonna call out any names. 278 00:13:56,378 --> 00:13:58,795 I'd like that person to step up here 279 00:13:58,797 --> 00:14:01,631 and take this apron with grace. 280 00:14:11,601 --> 00:14:13,059 Tommy. 281 00:14:25,198 --> 00:14:26,781 So I'm not gonna call out any names. 282 00:14:26,783 --> 00:14:29,158 I'd like that person to step up here 283 00:14:29,160 --> 00:14:31,077 and take this apron with grace. 284 00:14:39,880 --> 00:14:41,504 Tommy. 285 00:14:43,758 --> 00:14:45,717 You're not wrong. Congratulations. 286 00:14:45,760 --> 00:14:47,594 - Thank you. - Welcome back. 287 00:14:47,637 --> 00:14:48,636 Thank you, chef. 288 00:14:52,767 --> 00:14:56,269 ( cheering ) 289 00:14:56,313 --> 00:14:59,856 tommy: See this wishbone is my good luck talisman. 290 00:14:59,900 --> 00:15:02,442 I just got an apron for the second time. 291 00:15:03,737 --> 00:15:05,528 I'm back to win! 292 00:15:10,160 --> 00:15:12,493 Willie: I'm speechless. 293 00:15:12,537 --> 00:15:14,662 Me getting the apron just solidifies 294 00:15:14,706 --> 00:15:17,874 that I know what I'm doing, and I deserve to be here. 295 00:15:17,918 --> 00:15:20,627 Micah: Of course I'm disappointed to not get an apron right now, 296 00:15:20,670 --> 00:15:22,378 but I'm still 21 years old, 297 00:15:22,422 --> 00:15:25,423 and I know that I'm going places, 298 00:15:25,467 --> 00:15:26,966 and I'm gonna do incredible things. 299 00:15:29,512 --> 00:15:34,182 We are eight aprons down. Just 12 aprons remaining. 300 00:15:34,225 --> 00:15:36,684 - Right, ready for the next battle? - Let's go! 301 00:15:36,728 --> 00:15:38,895 Cate, season eight. 302 00:15:38,939 --> 00:15:42,148 Sarah, season ten. Daniel from season eight. 303 00:15:42,192 --> 00:15:45,151 And finally, michael from season ten. 304 00:15:45,195 --> 00:15:48,112 - Let's go. - Ready, brother? 305 00:15:48,156 --> 00:15:49,489 - Good luck, bro. - Give me a hug. 306 00:15:49,532 --> 00:15:51,157 Hi, I'm michael from season ten, 307 00:15:51,201 --> 00:15:53,576 and I was tied for 15th place. 308 00:15:53,620 --> 00:15:57,747 Michael and liz, you've cooked for the last time in the masterchef kitchen. 309 00:15:57,749 --> 00:15:59,958 And I know that I was sent home too early. 310 00:16:00,001 --> 00:16:03,419 The minute I got out of the show last time, I left my job in real estate 311 00:16:03,463 --> 00:16:05,630 and started my own business as a private chef. 312 00:16:05,674 --> 00:16:07,173 And now I've published 313 00:16:07,175 --> 00:16:09,300 two best-selling cookbooks worldwide. 314 00:16:09,302 --> 00:16:11,386 I've walked away from everything that I'm doing 315 00:16:11,429 --> 00:16:15,264 to be here for this, so I cannot go home right now. 316 00:16:15,266 --> 00:16:18,518 - Right, you guys ready? - All: Yes, chef. 317 00:16:18,561 --> 00:16:23,523 Good. Your 45 minutes start now. 318 00:16:23,566 --> 00:16:24,565 Let's go. 319 00:16:26,820 --> 00:16:29,445 Whoo! Good luck, guys! 320 00:16:30,865 --> 00:16:34,325 - Whoo, sarah! - Thank you. 321 00:16:34,369 --> 00:16:37,286 Come on, guys. Two from season eight, two from season ten. 322 00:16:37,330 --> 00:16:38,538 Whoo! 323 00:16:38,581 --> 00:16:40,456 This is gonna be a very, very tough cook. 324 00:16:40,500 --> 00:16:42,291 - Cate, checking in. How you doing? - Cate: I'm awesome. 325 00:16:42,377 --> 00:16:43,418 - How you doing, boo? - Feeling great. 326 00:16:43,461 --> 00:16:44,669 Hey, you guys. I'm cate. 327 00:16:44,713 --> 00:16:47,088 In season eight, I came in fourth place. 328 00:16:47,132 --> 00:16:51,217 Gordon: Dino, please say goodbye to cate and head on up to the balcony. 329 00:16:51,261 --> 00:16:55,346 When I was on season eight, I was working as a nutritionist, and now that has changed. 330 00:16:55,390 --> 00:16:57,098 I'm a full-time private chef in chicago. 331 00:16:57,142 --> 00:17:00,143 I cook about 60 hours a week, 332 00:17:00,186 --> 00:17:02,770 and any other time I'm out hunting, fishing. 333 00:17:02,856 --> 00:17:04,689 If I can find it, I wanna cook it. 334 00:17:04,733 --> 00:17:08,151 And now I'm back because it's my time to win it. 335 00:17:08,194 --> 00:17:11,237 Just over 35 minutes to go. 336 00:17:11,281 --> 00:17:14,323 - Right, how you feeling, girl? - I'm awesome. 337 00:17:14,367 --> 00:17:16,325 Tell me about the dish. What are you doing for this comeback dish? 338 00:17:16,327 --> 00:17:18,286 Cate: I am making a mushroom rub venison loin 339 00:17:18,329 --> 00:17:20,413 - that will be smoked... - Wow. 340 00:17:20,415 --> 00:17:23,124 ...With a pommes purée, sour cherry red wine sauce, 341 00:17:23,168 --> 00:17:24,500 and pickled mustard seeds. 342 00:17:24,544 --> 00:17:26,502 I love that you're playing to your strengths. 343 00:17:26,546 --> 00:17:28,463 - Yeah. - What would you do with a quarter million dollars? 344 00:17:28,506 --> 00:17:31,466 - I'd definitely buy a farm. - Gotcha. 345 00:17:31,551 --> 00:17:33,551 Young lady, just over 30 minutes to do it, yes? 346 00:17:33,595 --> 00:17:35,386 - Thank you. Yep, I'm ready. - Good luck. 347 00:17:35,430 --> 00:17:38,306 Good job, cate. We're impressed up here. 348 00:17:38,349 --> 00:17:42,226 - Whoo! - And scared. 349 00:17:42,270 --> 00:17:44,520 How we doing out there? Everybody feel good? All right! 350 00:17:44,564 --> 00:17:47,356 Daniel! Talk to me a little bit about what you're doing. 351 00:17:47,400 --> 00:17:49,317 So I'm doing a prosciutto wrapped cod. 352 00:17:49,360 --> 00:17:51,277 I'm gonna sear this off, finish it in the oven. 353 00:17:51,279 --> 00:17:53,362 I'm gonna do some glaze, rainbow carrots. 354 00:17:53,406 --> 00:17:55,323 I'm gonna have lemon pea purée with some herbs in there. 355 00:17:55,366 --> 00:17:57,366 So I'm hoping that I've got a dish here 356 00:17:57,410 --> 00:17:58,701 that's gonna win me an apron, chef. 357 00:17:58,745 --> 00:18:00,870 I'm chef daniel from season eight 358 00:18:00,914 --> 00:18:02,455 where I made it to top eight 359 00:18:02,499 --> 00:18:04,540 till I went down on the chocolate truffle challenge. 360 00:18:04,584 --> 00:18:08,169 - Say goodbye to daniel. - It's all right. 361 00:18:08,171 --> 00:18:09,879 But that's not gonna happen again this time. 362 00:18:09,923 --> 00:18:11,589 I just opened up my own food truck, 363 00:18:11,633 --> 00:18:13,341 which has been going great, 364 00:18:13,384 --> 00:18:15,593 and I'm excited to show the judges how far I've come 365 00:18:15,637 --> 00:18:16,803 since the last time I was here. 366 00:18:16,888 --> 00:18:18,429 Love it. Stay the course, young man. 367 00:18:18,473 --> 00:18:23,142 - 20 minutes gone. - 25 minutes remaining. 368 00:18:23,144 --> 00:18:24,435 Hello, sarah, what are you making today? 369 00:18:24,521 --> 00:18:26,854 Sarah: I'm making a crispy skin duck breast, 370 00:18:26,898 --> 00:18:29,774 a pipian mole, and pickled peaches. 371 00:18:29,818 --> 00:18:32,443 The duck is tricky 'cause you have to cook it medium rare obviously. 372 00:18:32,487 --> 00:18:34,821 The fat has to be rendered, and the skin has to be crispy. 373 00:18:34,864 --> 00:18:36,781 Yes, I wanted to really push myself. 374 00:18:36,825 --> 00:18:38,366 I'm here to win this for my family. 375 00:18:38,409 --> 00:18:40,618 My daughter actually remembers being at the finale. 376 00:18:40,662 --> 00:18:42,036 She thinks that I won. 377 00:18:42,038 --> 00:18:43,663 That was a very, very difficult one. 378 00:18:43,706 --> 00:18:46,374 Congratulations goes to... 379 00:18:47,377 --> 00:18:49,410 Dorian! 380 00:18:49,412 --> 00:18:52,255 Sarah: I came so close to getting the title. 381 00:18:52,298 --> 00:18:54,382 I mean, I could see the win. I could taste it. 382 00:18:54,425 --> 00:18:56,717 But it just fell a little bit short. 383 00:18:56,719 --> 00:19:00,429 I did a lot of, like, private chef-ing after "masterchef." 384 00:19:00,473 --> 00:19:02,807 I got to, like, private chef for alicia keys. 385 00:19:02,851 --> 00:19:06,394 And now I'm really here to bring it and win the competition this time. 386 00:19:06,437 --> 00:19:09,105 - Keep on cooking. Good luck with that duck. - Thank you, joe. 387 00:19:12,235 --> 00:19:14,735 Michael really looks professional down there. 388 00:19:14,779 --> 00:19:17,530 - Right, how you feeling? - Good, chef. 389 00:19:17,574 --> 00:19:19,407 Now let's be honest. You left this competition way too early last time. 390 00:19:19,450 --> 00:19:20,658 - 15th. - 100%. 391 00:19:20,702 --> 00:19:23,202 - How does it feel to be back? - Incredible. 392 00:19:23,246 --> 00:19:26,330 I didn't even think this was gonna be possible to ever see this kitchen again. 393 00:19:26,332 --> 00:19:28,416 But what's the dream now? Because you've done so much. 394 00:19:28,459 --> 00:19:31,460 I've done the cookbooks. A restaurant is next. Mark my words. 395 00:19:31,504 --> 00:19:33,296 Tell me about the dish. What are you doing? 396 00:19:33,298 --> 00:19:35,464 Well, I'm doing a texas meets mexico dish. 397 00:19:35,508 --> 00:19:38,176 We're doing a beautiful street corn grits 398 00:19:38,178 --> 00:19:41,888 with a smoked filet mignon and a black garlic cherry sauce. 399 00:19:41,931 --> 00:19:44,265 Wow, so you've gone super posh on me now. 400 00:19:44,309 --> 00:19:45,892 What do you think about the competition you're up against tonight? 401 00:19:45,894 --> 00:19:47,393 This is, like, the all-stars of "masterchef," 402 00:19:47,437 --> 00:19:48,811 - so I gotta keep up. - Absolutely. 403 00:19:48,855 --> 00:19:51,230 - Welcome back. - Thank you so much. 404 00:19:51,274 --> 00:19:53,191 Last 15 minutes, guys. 30 minutes gone. 405 00:19:53,234 --> 00:19:54,650 15 minutes to go. Come on! 406 00:19:54,694 --> 00:19:56,819 ( cheering ) 407 00:19:56,863 --> 00:19:58,487 I'm feeling the love! I'm feeling it! 408 00:19:58,531 --> 00:20:00,448 Aarón: Sarah's gonna go ahead with a pipian, 409 00:20:00,491 --> 00:20:02,575 which is a different kind of mole. 410 00:20:02,619 --> 00:20:04,452 A mole is like a ragu. 411 00:20:04,495 --> 00:20:07,496 Hopefully sarah has enough time to make that mole develop... 412 00:20:07,498 --> 00:20:08,873 - Yeah. - ...And flavorful. 413 00:20:08,917 --> 00:20:10,458 Oh, there we go. 414 00:20:10,501 --> 00:20:12,668 We got a lot of fine cookery going on tonight. 415 00:20:12,712 --> 00:20:17,465 Venison, cod, duck, and filet. 416 00:20:17,508 --> 00:20:18,799 No mistakes can be made. 417 00:20:18,843 --> 00:20:20,259 - Gordon: Taste everything. - Mmm. 418 00:20:20,303 --> 00:20:22,762 Correct, adjust, seasoning. 419 00:20:22,805 --> 00:20:26,057 Five minutes to go, guys. Come on. 420 00:20:26,926 --> 00:20:28,226 Let's go! 421 00:20:31,272 --> 00:20:32,772 Look what michael's doing. Smoking that. Look. 422 00:20:32,815 --> 00:20:35,891 - Oh. - Whoo! 423 00:20:35,902 --> 00:20:38,236 Looking good, danny. Come on. 424 00:20:39,781 --> 00:20:41,322 - Duck looks perfect. - Dude. 425 00:20:41,366 --> 00:20:44,075 Look at that venison. Beautiful. 426 00:20:45,578 --> 00:20:50,164 We're coming down to our last 60 seconds remaining. 427 00:20:50,208 --> 00:20:52,333 One minute to go. Come on, guys. 428 00:20:52,335 --> 00:20:55,336 - Whoo! - Let's go! Come on, michael! 429 00:20:55,380 --> 00:20:57,421 Man: Come on, cate. Y'all got this. 430 00:20:57,465 --> 00:21:00,132 - What's cate doing? - She's smoking it. 431 00:21:00,176 --> 00:21:02,134 - Come on, cate! - She's smoking it! 432 00:21:02,178 --> 00:21:04,053 Stop eating! Let's go! 433 00:21:04,097 --> 00:21:05,554 They have-- look! Like, ten seconds. 434 00:21:05,598 --> 00:21:08,557 All: Ten, nine, eight, 435 00:21:08,559 --> 00:21:12,228 - seven, six, five... - Too late. Too late. 436 00:21:22,615 --> 00:21:24,490 - What's cate doing? - She's smoking it. 437 00:21:24,492 --> 00:21:28,035 She's smoking it! Wait, how much time? 438 00:21:28,079 --> 00:21:29,203 They have-- look! Like, ten seconds. 439 00:21:29,247 --> 00:21:32,581 All: Ten, nine, eight, 440 00:21:32,625 --> 00:21:35,960 - seven, six, five... - Joe: Too late. Too late. 441 00:21:36,004 --> 00:21:39,672 All: ...Four, three, two, one. 442 00:21:39,716 --> 00:21:41,799 - And stop! - Awesome! 443 00:21:41,801 --> 00:21:44,802 - ( bleep ) - oh, my goodness me. 444 00:21:44,846 --> 00:21:47,263 - Oh, man. - That was nerve-wracking. 445 00:21:47,307 --> 00:21:50,558 Wow. Cate, you forgot to smoke the venison. 446 00:21:50,601 --> 00:21:52,727 I just had a lot of other things to do, 447 00:21:52,729 --> 00:21:56,647 but there's smoke in my dish already, so you'll taste it. 448 00:21:56,691 --> 00:22:01,319 Okay, time to taste those dishes. 449 00:22:01,321 --> 00:22:04,229 Great job, guys. Great job. All of you did awesome. 450 00:22:04,231 --> 00:22:08,326 Cate, please come forward. Bring your dish very carefully. 451 00:22:08,369 --> 00:22:11,871 Chefs, it's a mushroom rubbed venison loin with pommes purée, 452 00:22:11,873 --> 00:22:13,706 sautéed wild mushrooms, 453 00:22:13,750 --> 00:22:15,791 and a sour cherry red wine sauce. 454 00:22:15,877 --> 00:22:17,752 Visually, it looks right on point. 455 00:22:17,795 --> 00:22:20,963 The crust looks quite delicious. I hope it tastes good. 456 00:22:20,965 --> 00:22:22,715 Yeah, I did porcini mushrooms 457 00:22:22,759 --> 00:22:26,177 that I'd just ground in a spice grinder with some aleppo chilies, 458 00:22:26,220 --> 00:22:29,930 and I painted and salted the venison with salt and dijon. 459 00:22:29,932 --> 00:22:33,601 Cate, it's a very accomplished, delicious dish. 460 00:22:33,644 --> 00:22:36,437 Did it need to be smoked at the end? Who knows? 461 00:22:36,481 --> 00:22:38,564 I think the dish is good enough standing alone, so great job. 462 00:22:38,566 --> 00:22:40,858 - Thank you, chef. - The venison's cooked perfectly. 463 00:22:40,902 --> 00:22:43,486 The pommes purée is smooth, delicious. 464 00:22:43,529 --> 00:22:46,113 The sauce might be my one criticism. 465 00:22:46,157 --> 00:22:47,531 It's a little bit dense. 466 00:22:47,575 --> 00:22:49,658 I think if there's one failure on this particular dish, 467 00:22:49,702 --> 00:22:51,118 it would be the crust. 468 00:22:51,162 --> 00:22:53,537 It's not necessarily making a big impact in flavor. 469 00:22:53,581 --> 00:22:54,914 But everything else is rocking and rolling. 470 00:22:54,916 --> 00:22:56,832 - Thank you, chef. - Thank you. 471 00:22:56,876 --> 00:22:58,542 - Good job, cate. - Good job, cate. 472 00:22:58,544 --> 00:23:00,294 Danny, can you please bring your dish forward? 473 00:23:03,299 --> 00:23:05,841 Tonight I've made a prosciutto wrapped cod 474 00:23:05,885 --> 00:23:07,843 with a lemon pea and herb purée 475 00:23:07,887 --> 00:23:09,595 and some roasted carrots. 476 00:23:09,597 --> 00:23:11,222 Daniel, visually, it looks beautiful. 477 00:23:11,265 --> 00:23:13,724 It's got that restaurant quality. 478 00:23:23,694 --> 00:23:25,111 Fish is cooked beautifully. 479 00:23:25,154 --> 00:23:27,905 - Thank you. - But when you plate like this, 480 00:23:27,949 --> 00:23:30,699 you have to be careful about the sogginess of that prosciutto underneath. 481 00:23:30,743 --> 00:23:33,369 So have the confidence to go on the side of that purée. 482 00:23:33,413 --> 00:23:36,580 I think the salsa verde and the pea purée are kind of disjointed. 483 00:23:36,624 --> 00:23:38,165 They don't belong together. 484 00:23:38,167 --> 00:23:39,917 But I'ma tell you what I really appreciate about this 485 00:23:39,919 --> 00:23:42,294 is the boldness that you showed, which I love. 486 00:23:42,338 --> 00:23:44,130 - Thanks, daniel. - Thank you. 487 00:23:44,173 --> 00:23:46,465 - Good job, brother. - Good job. 488 00:23:46,467 --> 00:23:48,467 Next, sarah, please present your dish. 489 00:23:50,430 --> 00:23:51,929 Sarah: Today I've prepared for you 490 00:23:51,931 --> 00:23:53,764 a crispy skinned duck breast 491 00:23:53,808 --> 00:23:57,309 with a balsamic honey glaze, 492 00:23:57,353 --> 00:24:00,396 a pipian mole, and pickled peaches. 493 00:24:00,440 --> 00:24:04,525 I'm gonna be interested to see how you can marry a pipian with a balsamic glaze. 494 00:24:04,569 --> 00:24:07,528 If that can happen, that's gonna be a stroke of genius. 495 00:24:07,572 --> 00:24:08,612 Thank you, chef. 496 00:24:16,164 --> 00:24:18,372 Joe: The duck is perfectly cooked. 497 00:24:18,416 --> 00:24:20,416 I like the acidity of the sauce. 498 00:24:20,460 --> 00:24:24,003 But it tastes a little, like, starchy to me. 499 00:24:24,046 --> 00:24:28,424 Yeah, making a mole is something that takes many, many years to learn how to master. 500 00:24:28,468 --> 00:24:31,552 You put cumin in there raw. Cumin needs to be toasted. 501 00:24:31,554 --> 00:24:34,305 And it's really hard to marry balsamic and a pipian. 502 00:24:34,348 --> 00:24:36,265 They're kind of not getting along right now. 503 00:24:36,309 --> 00:24:38,934 Gordon: The mole, I think I would've left that off, 504 00:24:39,020 --> 00:24:41,353 but I'm gonna come back to the hero of the dish, and that's the duck, 505 00:24:41,397 --> 00:24:43,355 and you have absolutely nailed that duck. 506 00:24:43,399 --> 00:24:46,275 - Thank you, chef. - Thank you, sarah. 507 00:24:46,319 --> 00:24:48,194 Michael, please, bring us your plate. 508 00:24:48,237 --> 00:24:49,528 Here you go, gentlemen. 509 00:24:51,240 --> 00:24:53,407 So we've got a filet mignon, smoked, 510 00:24:53,451 --> 00:24:56,869 then glazed in a black garlic cherry barbeque sauce 511 00:24:56,913 --> 00:24:59,163 with a mexican street corn grits 512 00:24:59,165 --> 00:25:01,290 and some crispy leeks on top for texture. 513 00:25:01,334 --> 00:25:03,292 Well, I think visually, the caramelization looks perfect. 514 00:25:03,294 --> 00:25:04,877 How should it be when I cut it open? 515 00:25:04,921 --> 00:25:06,378 I'm hoping for medium rare. 516 00:25:09,300 --> 00:25:12,218 - Oh, man. - Nailed that. 517 00:25:12,261 --> 00:25:15,721 - Looks beautiful. - Good job, michael. 518 00:25:18,768 --> 00:25:20,392 Oh, wow. 519 00:25:25,066 --> 00:25:28,275 This filet could be anywhere in a two-star michelin restaurant for how it's cooked, 520 00:25:28,319 --> 00:25:31,403 and it could be anywhere in a great barbeque roadhouse in texas 521 00:25:31,447 --> 00:25:33,906 for the flavor of the smoke and the sauce. 522 00:25:33,908 --> 00:25:35,533 - Bravo. - Wow. 523 00:25:35,576 --> 00:25:37,284 The leeks, they're not adding anything to the dish. 524 00:25:37,328 --> 00:25:39,578 If you wanna use them, make a purée or something 525 00:25:39,580 --> 00:25:42,915 - that sort of highlights their beautiful sweetness. - Okay. Thank you, chef. 526 00:25:42,959 --> 00:25:44,291 Gordon: Man, that's delicious. 527 00:25:44,335 --> 00:25:47,419 It reaffirms that you left this competition 528 00:25:47,463 --> 00:25:49,880 last time round way too prematurely, 529 00:25:49,924 --> 00:25:52,132 because that is finale worthy. 530 00:25:52,134 --> 00:25:53,300 - Great job. - Joe: Good stuff. 531 00:25:53,344 --> 00:25:54,843 Thank you so much, chefs. 532 00:25:54,887 --> 00:25:56,428 Gordon: Thank you, michael. 533 00:25:56,430 --> 00:25:58,264 - Great job. - Good job, michael. 534 00:25:58,349 --> 00:26:00,558 Right, you four, excuse us for a moment please. 535 00:26:00,560 --> 00:26:04,019 - Good luck, guys. Good luck. - Gordon: This is super hard. 536 00:26:04,063 --> 00:26:07,273 I like the theme. I like the thought process. I really liked it. 537 00:26:07,316 --> 00:26:09,608 - Everybody cooked their protein perfect. - That's true. 538 00:26:09,652 --> 00:26:12,403 - We're happy? - Yeah. 539 00:26:12,446 --> 00:26:14,488 Joe: Ready? 540 00:26:14,532 --> 00:26:19,159 All right, a lot of very impressive dishes that tell us your ability. 541 00:26:19,161 --> 00:26:21,662 The first apron goes to... 542 00:26:27,169 --> 00:26:29,253 Michael, put this on. 543 00:26:29,297 --> 00:26:30,504 You gotta be ( bleep ) kidding. 544 00:26:30,548 --> 00:26:32,256 Don't burn out too quick this time, bro. 545 00:26:32,341 --> 00:26:33,674 Let us eat some of that good food. 546 00:26:33,676 --> 00:26:36,051 - That was an amazing dish. - Congrats, michael. 547 00:26:39,098 --> 00:26:42,933 One apron down. Just one apron left to give out to this group. 548 00:26:42,977 --> 00:26:45,519 But this apron's gonna go to... 549 00:26:47,648 --> 00:26:51,358 ( cheering ) 550 00:26:54,655 --> 00:26:56,697 give it up for danny! 551 00:26:56,741 --> 00:26:58,741 The competition is fierce. 552 00:26:58,743 --> 00:27:01,243 There are no weak links here. 553 00:27:01,287 --> 00:27:04,413 So it's game on, game face every single day. 554 00:27:04,415 --> 00:27:07,333 - Whoo-hoo-hoo! - Michael: Oh, my god. 555 00:27:07,376 --> 00:27:09,418 I didn't even make top ten my last season here. 556 00:27:09,462 --> 00:27:12,254 And tonight I just beat out the runner-up 557 00:27:12,298 --> 00:27:13,797 from my own season. 558 00:27:13,841 --> 00:27:15,090 So, yeah, I got a lot of pressure, 559 00:27:15,134 --> 00:27:16,550 but I think I can do this. 560 00:27:16,594 --> 00:27:18,135 Good job, bro. 561 00:27:18,220 --> 00:27:20,346 Sarah: Of course, I'm disappointed, 562 00:27:20,389 --> 00:27:22,389 but I don't disagree with the judges' call. 563 00:27:22,433 --> 00:27:24,808 I knew the mole was really risky, 564 00:27:24,852 --> 00:27:26,477 and it's a tough competition. 565 00:27:26,520 --> 00:27:28,312 - Gordon: Man, that was tough. - Aarón: Yeah. 566 00:27:28,356 --> 00:27:30,648 The embarrassment of becoming a runner-up 567 00:27:30,691 --> 00:27:33,275 and then having to vouch for your apron again. 568 00:27:33,319 --> 00:27:35,235 Sometimes there's a right way and a wrong way. 569 00:27:35,237 --> 00:27:38,113 That risk of balsamic and cumin, it's just too much. 570 00:27:38,157 --> 00:27:39,198 It's "back to win." 571 00:27:39,200 --> 00:27:40,783 it's the most fierce competition 572 00:27:40,826 --> 00:27:41,909 in the history of "masterchef." 573 00:27:41,952 --> 00:27:43,285 yeah. 574 00:27:53,881 --> 00:27:55,464 Gordon: The auditions night continued 575 00:27:55,508 --> 00:27:57,091 as four more "back to win" contestants 576 00:27:57,134 --> 00:27:59,510 battle it out for a coveted white apron 577 00:27:59,553 --> 00:28:02,304 - and a spot in the top 20. - Get it going, boys. 578 00:28:02,348 --> 00:28:04,723 We had brien o'brien from season eight, 579 00:28:04,767 --> 00:28:08,310 bowen from season nine, newton from season eight, 580 00:28:08,354 --> 00:28:10,521 and stephen from season six. 581 00:28:10,564 --> 00:28:13,524 - All: Two, one! - Stop! 582 00:28:16,862 --> 00:28:18,320 Brien, describe the dish, please. 583 00:28:18,364 --> 00:28:22,324 Chef, you have the new and improved filet o'brien. 584 00:28:27,331 --> 00:28:29,915 My problem here in the pan sear on the filet 585 00:28:29,917 --> 00:28:31,583 has turned the texture 586 00:28:31,627 --> 00:28:34,795 into a bit of, like, a sandy, grainy texture in the meat 587 00:28:34,839 --> 00:28:36,714 which I don't enjoy. 588 00:28:36,757 --> 00:28:37,798 Senior newton. 589 00:28:37,800 --> 00:28:39,216 Chefs, I had the filet mignon. 590 00:28:39,260 --> 00:28:41,760 It's got a sweet and tangy barbeque glaze. 591 00:28:46,308 --> 00:28:50,310 Newton, the filet is cooked beautifully. 592 00:28:50,312 --> 00:28:53,439 But there is so much heat in that sauce 593 00:28:53,482 --> 00:28:56,442 that it actually destroys the quality. 594 00:28:56,485 --> 00:29:00,154 - Bowen. - It's filet mignon pot stickers 595 00:29:00,197 --> 00:29:03,741 served with thai chili finger lime vinegar sauce. 596 00:29:08,330 --> 00:29:10,789 Bowen, the pot stickers are delicious. 597 00:29:10,833 --> 00:29:12,708 Really good, indeed. 598 00:29:12,752 --> 00:29:14,376 This sauce is action-packed 599 00:29:14,462 --> 00:29:18,046 and a really beautiful assault of flavor in a good way. 600 00:29:18,048 --> 00:29:20,174 - Thank you, chef. - Stephen, please. 601 00:29:20,217 --> 00:29:22,634 This is rabbit and doughnuts 602 00:29:22,636 --> 00:29:24,720 with sautéed dandelion greens 603 00:29:24,764 --> 00:29:26,722 and cactus berry salsa. 604 00:29:26,766 --> 00:29:30,225 People have been eating chicken and waffles for so long. 605 00:29:30,269 --> 00:29:32,436 Let's do rabbit and doughnuts. 606 00:29:37,985 --> 00:29:40,360 This dish is... 607 00:29:42,364 --> 00:29:43,655 ...Psychedelic. 608 00:29:43,699 --> 00:29:48,452 It's like a trip on your palate of deliciousness. 609 00:29:50,539 --> 00:29:51,914 I'm getting goosebumps 610 00:29:51,916 --> 00:29:55,626 because I'd never tasted anything quite like that before. 611 00:29:55,669 --> 00:29:59,755 What's the first thing you wanna do when you take a bite of that? 612 00:30:01,300 --> 00:30:03,801 - Take a second. - Thank you. 613 00:30:03,844 --> 00:30:04,885 Please step forward, 614 00:30:04,887 --> 00:30:07,721 stephen and bowen. 615 00:30:07,765 --> 00:30:08,806 Thank you, chef. 616 00:30:08,849 --> 00:30:11,183 I cannot be any happier than 617 00:30:11,227 --> 00:30:12,392 what I'm feeling right now. 618 00:30:12,436 --> 00:30:14,728 I feel like I'm on top of the world. 619 00:30:17,942 --> 00:30:19,900 Way to go, stephen! 620 00:30:19,902 --> 00:30:23,320 I got the apron, and now I'm scared to death. 621 00:30:24,907 --> 00:30:27,241 We are 12 aprons down. 622 00:30:27,284 --> 00:30:29,952 Just eight aprons remaining. 623 00:30:29,995 --> 00:30:34,498 Now this next battle might be one of the most exciting ones 624 00:30:34,542 --> 00:30:36,375 we've ever witnessed. 625 00:30:36,418 --> 00:30:39,711 From "masterchef junior" to "masterchef: Back to win," 626 00:30:39,755 --> 00:30:45,008 shayne, dara, tae-ho. 627 00:30:49,390 --> 00:30:52,599 Hey, guys, it's tae-ho from season four of "masterchef junior." 628 00:30:52,643 --> 00:30:54,184 I really wanna win this. 629 00:30:54,228 --> 00:30:56,728 The last time I was here, I was 12. 630 00:30:56,730 --> 00:30:59,189 It's been seven years. I went through high school. 631 00:30:59,191 --> 00:31:01,149 Then I've been to culinary school. 632 00:31:01,193 --> 00:31:03,610 I'm coming back to win this competition. 633 00:31:05,364 --> 00:31:08,657 Shayne! Oh, boy. Young man, am I happy to see you. 634 00:31:08,701 --> 00:31:10,450 Thanks for having me. Remember me, guys? 635 00:31:10,452 --> 00:31:13,245 Shayne the train from "masterchef junior" season five. 636 00:31:13,330 --> 00:31:14,496 Shayne, how are you doing? 637 00:31:14,540 --> 00:31:16,373 Good. They call me shayne the train 638 00:31:16,417 --> 00:31:18,667 'cause I like finding the biggest guy 639 00:31:18,711 --> 00:31:20,419 and then going right at him. 640 00:31:20,462 --> 00:31:21,753 I made it in the top three. 641 00:31:21,797 --> 00:31:23,797 Shayne, this is why we started this competition 642 00:31:23,841 --> 00:31:26,425 based on boys like you, you know that? 643 00:31:26,427 --> 00:31:28,176 It's been five years. I've grown up a lot. 644 00:31:28,262 --> 00:31:30,971 I mean, I don't have a mohawk, I started college, 645 00:31:31,015 --> 00:31:34,391 and I am working at a vietnamese barbeque fusion restaurant. 646 00:31:34,435 --> 00:31:37,644 I feel like I have unfinished business in the masterchef kitchen, 647 00:31:37,646 --> 00:31:41,231 and I am ready to prove chef shayne the train is here to stay. 648 00:31:41,275 --> 00:31:43,317 - Dara. - Hello, chef. 649 00:31:43,360 --> 00:31:47,279 A season one "masterchef junior" finalist. 650 00:31:47,281 --> 00:31:49,823 The winner of "masterchef junior," 651 00:31:49,867 --> 00:31:53,452 congratulations, alexander. 652 00:31:53,454 --> 00:31:56,330 Ladies and gentlemen, please give it up for our runner-up dara. 653 00:31:56,373 --> 00:31:58,832 People might remember me as dara the bow girl. 654 00:31:58,876 --> 00:32:00,167 Can I have a look at that please? 655 00:32:00,169 --> 00:32:02,169 - Yes. - Ah, beautiful. 656 00:32:02,212 --> 00:32:04,546 Yeah? What do you think? 657 00:32:04,590 --> 00:32:07,966 But I've ditched the bow now and gained a culinary degree. 658 00:32:08,010 --> 00:32:12,554 I'm back to show that I'm meant to be a force in this industry. 659 00:32:12,598 --> 00:32:13,931 It's a lot of pressure, 660 00:32:13,974 --> 00:32:15,682 but I have to take my deep breaths 661 00:32:15,726 --> 00:32:17,225 and just keep in my zone. 662 00:32:17,269 --> 00:32:20,479 And I wanna be the first "masterchef junior" contestant 663 00:32:20,522 --> 00:32:22,481 to come back on and win. 664 00:32:22,524 --> 00:32:24,566 - You guys ready? - All: Yes, chef. 665 00:32:24,610 --> 00:32:27,444 Your 45 minutes start now. 666 00:32:31,784 --> 00:32:33,325 Don't forget about the burners! 667 00:32:33,327 --> 00:32:35,661 - Turn them on! - There you go. 668 00:32:35,704 --> 00:32:39,289 We've got three incredibly talented "masterchef" juniors. 669 00:32:39,333 --> 00:32:41,083 Tonight, we wanna see their growth 670 00:32:41,168 --> 00:32:42,668 since we last saw them here in the masterchef kitchen. 671 00:32:42,670 --> 00:32:45,087 Honestly, they all need to exceed our expectations. 672 00:32:45,130 --> 00:32:46,421 How you doing, dara? 673 00:32:46,465 --> 00:32:49,675 - Good, how are you? - I'm great. 674 00:32:49,677 --> 00:32:52,177 - Young man, how you feeling? - I'm feeling great. 675 00:32:52,179 --> 00:32:55,389 You were 13 years of age last time you graced this floor. 676 00:32:55,432 --> 00:32:57,474 Shayne, what competition are you in? 677 00:32:57,476 --> 00:32:58,725 "masterchef junior!" 678 00:32:58,769 --> 00:32:59,768 what's in a vinaigrette? 679 00:32:59,770 --> 00:33:01,436 Lemon, lime, olive oil! 680 00:33:01,480 --> 00:33:03,772 - What does that make? - A vinaigrette! 681 00:33:03,816 --> 00:33:05,524 I never thought this opportunity would come, but here I stand today. 682 00:33:05,567 --> 00:33:07,275 Tell me about the dish. What are you making? 683 00:33:07,277 --> 00:33:08,902 Shayne: I'm gonna be making a cajun risotto 684 00:33:08,904 --> 00:33:11,613 - with a blackened catfish. - Wow. 685 00:33:11,657 --> 00:33:13,448 And I'm also gonna be making a cajun cream sauce to top it off. 686 00:33:13,492 --> 00:33:16,159 - Gotcha. - I hope I can do enough to get that apron, chef. 687 00:33:16,161 --> 00:33:18,120 Likewise. How much rent do you pay mom and dad now? 688 00:33:18,163 --> 00:33:21,540 I like to tell them that I'm a grown man, and whenever I tell them that, 689 00:33:21,583 --> 00:33:24,334 they always hand me the light bill, so that's pretty much it. 690 00:33:24,378 --> 00:33:25,627 Gordon: Man, you got some great parents, you know that? 691 00:33:25,629 --> 00:33:27,879 - Yes, sir, I do. - Okay. Well, welcome back. 692 00:33:27,881 --> 00:33:29,381 Thank you for having me. 693 00:33:34,304 --> 00:33:36,013 - Yeah, girl! - Oh, yeah. 694 00:33:36,015 --> 00:33:38,140 Dara, this is quite impressive. 695 00:33:38,183 --> 00:33:40,434 Your setup here is super professional. 696 00:33:40,477 --> 00:33:41,768 Tell me a little bit about what you're doing. 697 00:33:41,812 --> 00:33:44,396 I'm doing chinese style steamed cod 698 00:33:44,398 --> 00:33:45,605 with a stuffed bok choy. 699 00:33:45,649 --> 00:33:47,607 Then it's served with a seasoned dashi broth. 700 00:33:47,651 --> 00:33:49,151 And what's the dream? What do you wanna do? 701 00:33:49,194 --> 00:33:50,527 You want to have an empire you said? 702 00:33:50,571 --> 00:33:52,779 I do. I know I said that I wanted to take your job. 703 00:33:52,823 --> 00:33:55,115 Gordon: Dara, what's the food dream? 704 00:33:55,159 --> 00:33:56,450 Be a judge on "masterchef." 705 00:33:56,493 --> 00:33:57,826 and whose job do you want to take? 706 00:33:57,870 --> 00:33:58,869 - Joe. - Joe's. 707 00:33:58,871 --> 00:34:00,871 Can you do a death stare? 708 00:34:00,873 --> 00:34:03,373 You got it. Okay, you start next year. 709 00:34:03,417 --> 00:34:05,167 I'm about ready to retire, so you can have the keys to the empire. 710 00:34:05,210 --> 00:34:07,419 - Perfect. - Good luck, dara. It's nice to see you. 711 00:34:07,463 --> 00:34:12,340 Just over 22 minutes remaining. Halfway. Come on, guys. 712 00:34:12,384 --> 00:34:15,343 Taste everything. Let's bring it! 713 00:34:15,387 --> 00:34:17,304 - Tae-ho, how are you, man? - Hello, chef. Good to see you again. 714 00:34:17,306 --> 00:34:18,722 Tell me about the dish. What are you doing? 715 00:34:18,724 --> 00:34:20,432 I'm doing something I like to call sleeping beef. 716 00:34:20,476 --> 00:34:22,476 We got a yuzu dashi brown butter pasta 717 00:34:22,561 --> 00:34:24,978 - with a new york strip. - So you're making what? 718 00:34:25,022 --> 00:34:26,438 - A tagliatelle? - No, sir. Pasta blankets. 719 00:34:26,440 --> 00:34:28,190 - Asian influence though. - I love that. 720 00:34:28,233 --> 00:34:29,483 Did you have any idea you'd be back here competing? 721 00:34:29,526 --> 00:34:31,151 - "back to win?" - not at all, chef. 722 00:34:31,195 --> 00:34:32,644 Last time I was here, I was a little boy. 723 00:34:32,654 --> 00:34:34,488 I was using sriracha on beef. I'm sure you remember. 724 00:34:34,531 --> 00:34:37,824 Because you just don't put sriracha over the best lobster 725 00:34:37,868 --> 00:34:40,452 and the best filet mignon. 726 00:34:40,496 --> 00:34:42,412 I've learned my lesson. I don't use sriracha anymore. Don't worry. 727 00:34:42,456 --> 00:34:44,664 - Get your hands on that apron, yes? - Yes, chef! 728 00:34:44,666 --> 00:34:47,375 - Welcome back and good luck, young man. - Thank you so much, chef. 729 00:34:47,419 --> 00:34:51,755 We're coming down to the last ten minutes remaining. 730 00:34:51,799 --> 00:34:53,673 The energy is definitely up there, 731 00:34:53,717 --> 00:34:56,176 and they're moving as fast if not faster than the adults. 732 00:34:56,220 --> 00:34:58,220 Maybe their youth is an asset, not a liability. 733 00:34:58,263 --> 00:35:00,597 - Exactly that. - Where's your money on? 734 00:35:00,599 --> 00:35:02,682 All right, look, dara's hard to beat, I think. 735 00:35:02,726 --> 00:35:04,267 She's eloquent, she's knowledgeable, and she's dangerous. 736 00:35:04,269 --> 00:35:05,602 Gordon: You know, that dashi broth, 737 00:35:05,646 --> 00:35:07,229 that needs to be exceptional, that broth. 738 00:35:07,272 --> 00:35:08,772 Can you do that perfect broth in 45 minutes? 739 00:35:08,816 --> 00:35:11,483 - It's a lot. - That's the question. 740 00:35:11,527 --> 00:35:14,319 - Flambé. - Joe: Shayne has to nail the risotto, right? 741 00:35:14,363 --> 00:35:15,445 We all know it's either right or it's wrong. 742 00:35:15,447 --> 00:35:17,864 So he's got a lot of jeopardy there. 743 00:35:17,908 --> 00:35:19,282 Tae-ho: Too easy. Too easy. 744 00:35:19,326 --> 00:35:20,659 Tae-ho's dish sounds amazing. 745 00:35:20,702 --> 00:35:23,161 Fingers crossed that the cook on the steak is right. 746 00:35:23,163 --> 00:35:24,663 Since when were y'all this quiet? 747 00:35:24,665 --> 00:35:26,623 - ( cheering ) - come on, tae! 748 00:35:26,667 --> 00:35:29,751 We've now got one minute to go. 749 00:35:29,795 --> 00:35:32,295 Come on, guys. 750 00:35:32,297 --> 00:35:35,590 - Ooh, she's fast. Look at you go. - There you go. 751 00:35:35,634 --> 00:35:37,384 All right, speedy. 752 00:35:38,720 --> 00:35:41,138 30 seconds to go. Look at what dara's doing. 753 00:35:41,181 --> 00:35:43,723 She's got a ladle of oil, and she's heating that thing 754 00:35:43,725 --> 00:35:46,560 to sear in those aromatics on top of that cod. 755 00:35:48,147 --> 00:35:52,774 All: Five, four, three, two, one. 756 00:35:52,776 --> 00:35:54,401 And stop. Well done. 757 00:35:58,615 --> 00:36:00,448 I'm shaking. I'm nervous. 758 00:36:00,450 --> 00:36:02,742 I wasn't able to taste it all together. 759 00:36:02,786 --> 00:36:04,578 This moment means so much to me. 760 00:36:04,621 --> 00:36:08,165 I'm feeling the pressure, and I'm just scared 761 00:36:08,167 --> 00:36:10,542 what they're gonna say about this dish. 762 00:36:21,180 --> 00:36:23,680 What an amazing 45 minutes. 763 00:36:23,724 --> 00:36:28,310 You three former "masterchef junior" contestants did incredible well. 764 00:36:28,312 --> 00:36:30,228 - You should be very proud. - All: Thank you, chef. 765 00:36:30,272 --> 00:36:33,356 Tae-ho, please, let's start off with you. 766 00:36:36,236 --> 00:36:38,528 Tae-ho: This is a dish I like to call sleeping beef. 767 00:36:38,572 --> 00:36:42,199 It is sugar snap peas in a brown butter yuzu dashi sauce 768 00:36:42,201 --> 00:36:45,160 tossed with pasta blankets with a new york strip. 769 00:36:45,204 --> 00:36:46,870 Joe: All right, so how did you want to cook this steak? 770 00:36:46,914 --> 00:36:49,539 Just under medium rare. 771 00:36:49,583 --> 00:36:53,376 This is a rare to black and blue steak. 772 00:36:53,420 --> 00:36:55,128 Which is okay by me, but if you were hoping 773 00:36:55,172 --> 00:36:57,464 for medium rare, that it's not. 774 00:37:03,305 --> 00:37:05,055 What's the acidity in the pasta? 775 00:37:05,057 --> 00:37:06,556 Because there's a really punching acidity. 776 00:37:06,642 --> 00:37:08,099 Yuzu. 777 00:37:08,143 --> 00:37:09,893 And then you grated parmigiano-reggiano on it? 778 00:37:09,895 --> 00:37:11,811 - Mm-hmm. - So putting yuzu in a pasta 779 00:37:11,855 --> 00:37:13,563 is very, very creative. 780 00:37:13,607 --> 00:37:16,191 You get the richness from the reggiano parmigiano 781 00:37:16,235 --> 00:37:18,276 and then you get acidity from the yuzu, 782 00:37:18,320 --> 00:37:20,320 and I kind of enjoy that. 783 00:37:20,364 --> 00:37:22,656 I agree. I love the usage of herbs. 784 00:37:22,699 --> 00:37:24,324 I love the little breadcrumb. 785 00:37:24,368 --> 00:37:26,660 Tae-ho, the dish is good. I love the sear. 786 00:37:26,662 --> 00:37:28,495 It could have done with another 2 1/2 minutes max, 787 00:37:28,538 --> 00:37:30,872 but the pasta's delicious. Good job. 788 00:37:30,916 --> 00:37:33,583 Thank you, chef. 789 00:37:33,627 --> 00:37:35,752 Right, shayne, bring your dish down. Thank you. 790 00:37:41,176 --> 00:37:43,802 Here I have a cajun risotto with a blackened catfish 791 00:37:43,845 --> 00:37:45,887 served with a cajun cream sauce. 792 00:37:45,931 --> 00:37:47,138 The risotto looks spot on, 793 00:37:47,140 --> 00:37:49,057 so I'm hoping for a lot of flavor. 794 00:37:51,186 --> 00:37:52,269 What do you think? 795 00:37:52,271 --> 00:37:54,354 I think it's pretty good, chef. 796 00:38:04,866 --> 00:38:06,700 Gordon: Shayne, let me tell you something. 797 00:38:06,743 --> 00:38:08,285 I was not making risottos 798 00:38:08,328 --> 00:38:10,745 - like that at 18 years of age. - Thanks, chef. 799 00:38:10,789 --> 00:38:12,330 The blackened catfish is cooked beautifully. 800 00:38:12,332 --> 00:38:14,916 What the dish does need is a touch of citrus acid 801 00:38:14,918 --> 00:38:17,544 - on top of that fish. - Shayne, let me give you a word of advice. 802 00:38:17,587 --> 00:38:20,714 Cream sauces are for amateurs. You're not an amateur. You didn't need it. 803 00:38:20,716 --> 00:38:24,134 The risotto is well executed. You made it your own. 804 00:38:24,177 --> 00:38:26,636 You gave it a little cajun twist. You nailed it. 805 00:38:26,680 --> 00:38:28,430 For me, shayne, I think the catfish was great. 806 00:38:28,473 --> 00:38:31,641 The flavors are clear. They're clean and robust. 807 00:38:31,685 --> 00:38:33,727 - Good job. - Thank you. 808 00:38:35,564 --> 00:38:37,564 Dara, can you bring your dish forward, please? 809 00:38:41,528 --> 00:38:44,696 Dara: I've prepared a chinese style steamed cod 810 00:38:44,698 --> 00:38:48,366 with a stuffed bok choy and a seasoned dashi broth. 811 00:38:48,368 --> 00:38:49,784 All right, dara, visually, it looks beautiful. 812 00:38:49,828 --> 00:38:52,287 Elegant piece of cod. 813 00:38:52,289 --> 00:38:54,331 Maybe a touch too big for the size of the circumference of the bowl. 814 00:38:54,374 --> 00:38:55,790 We'll see when we get in there. 815 00:38:55,792 --> 00:38:57,250 Joe: Tell me about the dashi broth. 816 00:38:57,294 --> 00:39:00,587 I wanted to take the umami flavors from the kombu, 817 00:39:00,630 --> 00:39:03,923 and I also added a little bit of lemongrass and lime 818 00:39:03,967 --> 00:39:06,676 to break through some of the umami. 819 00:39:06,720 --> 00:39:08,553 Dara, the dish is... 820 00:39:10,307 --> 00:39:11,306 Delicious. 821 00:39:12,559 --> 00:39:13,683 Cod is cooked beautifully, 822 00:39:13,727 --> 00:39:15,894 and the broth, it tastes good. 823 00:39:15,937 --> 00:39:17,312 You're cooking with such finesse. 824 00:39:17,314 --> 00:39:19,314 Can you imagine another five years training? 825 00:39:19,358 --> 00:39:21,983 You'll only be 25 years of age ready to kick all our asses. 826 00:39:22,027 --> 00:39:24,652 - Great job. - What are you able to do is with the aromatics 827 00:39:24,696 --> 00:39:26,363 like the ginger and the scallion and the chili, 828 00:39:26,406 --> 00:39:28,615 they've softened up so I can actually have them. 829 00:39:28,658 --> 00:39:30,825 Usually you wouldn't have a piece of ginger like that, 830 00:39:30,869 --> 00:39:32,535 - but you can. - Smart. 831 00:39:32,579 --> 00:39:33,620 Thank you, chef. 832 00:39:33,663 --> 00:39:35,914 This dish is-- it's electric. 833 00:39:35,957 --> 00:39:37,916 - Bravo. - Thank you, chef. 834 00:39:37,959 --> 00:39:39,709 - Good job. - Thank you. 835 00:39:39,711 --> 00:39:44,506 Right, shayne, dara, and tae-ho, excuse us for a moment please. 836 00:39:44,549 --> 00:39:47,592 Great job, guys. 837 00:39:47,636 --> 00:39:50,553 This is now where we need three aprons, 838 00:39:50,597 --> 00:39:53,264 - because all three of those dishes-- - yeah, were really good. 839 00:40:00,273 --> 00:40:02,732 Joe: Three great dishes vying for only two aprons. 840 00:40:02,776 --> 00:40:04,359 Really, very, very impressive. 841 00:40:04,403 --> 00:40:07,445 Among the three, there was a clear standout dish. 842 00:40:09,616 --> 00:40:11,658 And this apron goes to... 843 00:40:11,701 --> 00:40:13,535 Dara. 844 00:40:13,578 --> 00:40:14,744 - Well done, girl. - Thank you. 845 00:40:14,788 --> 00:40:16,621 - Good job, dara. - Great job. 846 00:40:16,665 --> 00:40:18,331 Gordon: Congratulations. 847 00:40:19,292 --> 00:40:21,209 Dara, you've got the education, 848 00:40:21,253 --> 00:40:24,504 and you've got the foundation, so congratulations. 849 00:40:24,548 --> 00:40:26,256 Thank you so much, chef. 850 00:40:26,299 --> 00:40:29,175 Right, tae-ho, shayne, it's been a very tough decision, 851 00:40:29,177 --> 00:40:31,636 but the final apron goes to... 852 00:40:34,891 --> 00:40:37,892 ( cheering ) 853 00:40:37,894 --> 00:40:39,436 shayne: Man, am I excited. 854 00:40:39,479 --> 00:40:42,230 It feels so good to be competing with the adults. 855 00:40:42,315 --> 00:40:44,524 We're grown, and it's time to play with the big dogs. 856 00:40:44,568 --> 00:40:48,111 It's time for the big dogs to play with me. 857 00:40:48,155 --> 00:40:50,613 - I'm proud of you. - I'm proud of myself. 858 00:40:50,657 --> 00:40:51,823 I was so close to that apron. 859 00:40:51,867 --> 00:40:53,283 I maybe should've left 860 00:40:53,326 --> 00:40:55,160 the steak on the pan a little longer. 861 00:40:55,203 --> 00:40:58,580 But either way, I stood there and I was proud of what I made, 862 00:40:58,623 --> 00:41:00,290 and I was proud of my peers around me. 863 00:41:01,501 --> 00:41:03,793 Dara: This apron means everything to me. 864 00:41:03,837 --> 00:41:05,628 I doubt myself a lot, 865 00:41:05,630 --> 00:41:07,755 and having a masterchef apron 866 00:41:07,799 --> 00:41:10,925 proves that I'm meant to do this, 867 00:41:10,969 --> 00:41:12,177 and I think the judges see that. 868 00:41:12,220 --> 00:41:14,262 - I'm proud of you. - Thank you. 869 00:41:14,347 --> 00:41:17,557 Gordon: Next time on "masterchef: Back to win"... 870 00:41:17,601 --> 00:41:20,518 All of these ex-contestants, they're back with a vengeance. 871 00:41:20,562 --> 00:41:23,688 The pressure is on as the audition battles conclude... 872 00:41:23,690 --> 00:41:25,648 - Are you back to win? - 100%. 873 00:41:25,692 --> 00:41:28,651 With only six aprons left to claim a spot... 874 00:41:28,695 --> 00:41:31,571 - I hope y'all like it spicy. - ...In the top 20. 875 00:41:31,573 --> 00:41:34,073 - Where's fred gone? - I think this is done. 876 00:41:34,075 --> 00:41:37,410 Your seasoning here is really what's bringing this to the next level. 877 00:41:37,454 --> 00:41:40,121 Now I'm treating you like I would talk to a cook in my restaurant, 878 00:41:40,165 --> 00:41:41,623 because that's the level we're at. 879 00:41:41,625 --> 00:41:43,208 There is so much going on here. 880 00:41:43,251 --> 00:41:45,460 I don't know if I need a chair or a sick bag.