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Gordon: Previously on
"masterchef: Back to win"...
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Welcome back to the
masterchef kitchen, everybody.
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...The audition battles began.
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There's someone
from every season here.
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Gordon: We only have
20 aprons this year.
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You all need to cook us
the best comeback dish ever.
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Whoo!
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I didn't come here
to not get an apron.
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This is ( bleep ).
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The sauce for me is a miss.
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The dish is good, but
it's not your average season.
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Five years has made quite
a difference in your cuisine.
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The dish gives us all
a stern reminder how early you
left this competition last time.
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( cheering )
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- whoo!
- I just won an apron
for the second time!
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Tonight the "back to win"
audition battles continue...
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So far,
we've given out six aprons,
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which leaves 14 up for grabs.
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As more returning faces...
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Including "junior."
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I have unfinished business
in the masterchef kitchen.
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...Fight to get their hands on
the coveted masterchef apron.
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- Flambé.
- The competition is fierce.
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Joe:
We got a lot of fine cookery
going on tonight.
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- No mistakes can be made.
- Shaking.
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- What's cate doing?
- You know as well as I do
that that's wrong.
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( no audible dialogue )
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thank you very much.
So far, we have had some
amazing comeback dishes,
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and the bar
has been set so high.
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We're all so glad to have you
"back to win."
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look at our previous champions,
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like christine
from season three,
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claudia from season six.
And shaun from season seven.
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They have all gone on
to fully realize
their culinary dreams.
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One of you
will join their ranks
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and win the title
of masterchef.
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Right. So far
we've handed out six aprons,
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which leaves just 14 aprons
up for grabs.
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Now, when I call your name,
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please make your way down
to your battle stations.
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Let's go.
Willie, season five.
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Derrick prince, season two.
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( shouts )
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tommy, season six.
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And micah, season ten.
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I'm willie.
You may remember me from
season five of "masterchef."
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I was a director of music
at my church,
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and I was just, you know,
barely getting my feet wet
into this culinary industry.
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Watch out for willie.
He's here to bake.
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But it's been seven years
since I've been in
the masterchef kitchen.
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Now I'm a full service
catering company owner.
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I'm the executive chef.
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And so I have
a few tricks up my sleeve
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that I don't think
the judges are expecting.
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- Bring it.
- Welcome back.
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You four have something
in common.
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You all finished
in seventh place.
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So we could say that you're all
unlucky number seven.
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Turn that around tonight
and cook a comeback dish
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that is good enough to get
your hands on a comeback apron.
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You guys ready for this?
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Yes, chef.
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Your 45 minutes starts now.
Let's go.
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Let's go, derrick.
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Right, four amazing cooks
from four different seasons.
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Sadly, all finished
in seventh place.
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- Derrick, watch your corn.
- I want a char on it.
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Derrick, season two,
a lot has changed.
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- Congratulations.
I'm a big yes for you.
- Thank you, chef.
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When I was on "masterchef,"
I showed up as someone
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who loved food but made
my living doing web design.
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After the show,
I became a chef.
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I'm the chef de cuisine
in one of the busiest
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restaurants in new york city.
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To be here on "masterchef,"
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I left a kitchen of people
that rely on me,
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and I really owe it to them
to kick some ass.
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Derrick, how are you, young man?
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What's going on, chef?
How's it going?
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What do you got going on?
Talk to me about that.
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I'm gonna do
some deep fried shrimp.
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- I'm gonna make a corn pudding.
- So you think the shrimp dish,
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corn pudding,
it's gonna be enough
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- and compelling
to get you that apron?
- I think so.
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It shows technique,
there's a lot of knife work,
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and I think it's a real homage
to the ingredients.
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This just seems a little simple.
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We're "back to win,"
so everything has to
be perfectly done.
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- Yes, chef.
- Stay the course, young man.
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- Yes, chef.
- Let's go, willie!
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- Let's go, willie!
- Don't get distracted.
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- Big willie!
- Yes, chef!
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What's it like having your mum
and your aunt here
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- breathing all over you?
- It's a little pressure
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because my mom has
a high standard of me.
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He's telling the truth on that.
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- Tell me about the dish.
- I'm doing a cajun
poached halibut.
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Gordon: Halibut.
Hardly any fat in there.
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Why such a difficult protein
on night like tonight?
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'cause I'm a difficult
kind of guy.
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- That's right. That's right.
- That's right.
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I'm back to win.
I'm here with a vengeance.
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- Good luck, big willie.
Welcome back.
- Yes, chef. Thank you.
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25 minutes remaining.
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You got me ducking
and weaving, tommy.
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You know
I wouldn't hurt a fly.
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I'm tommy from season six!
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I love to present food in
a fashionable way on the plate.
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Tommy, beautiful.
So much story. This is you.
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Since being on "masterchef,"
I've done morning cooking shows,
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and I wound up
being a brand ambassador
in the netherlands.
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My competitors think that
I'm all talk and all fashion,
but you know what?
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I'm ready to showdown
in this kitchen.
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- Tommy, start your quail!
- Tommy, how you doing?
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- Joe!
- What is the dish?
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This is quail in a nest.
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And the nest
is made out of what?
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Kataifi pastry.
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How are you
gonna cook the quail?
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- Because I'm
a fashion designer...
- I got it.
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I'm going to treat this quail
like haute couture fashion.
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So this is like
a runway project?
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And guess what.
You see I got the wishbone?
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- Let me give-- that's--
- no, you don't get
to touch my wishbone.
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We get to split it,
and whoever--
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tommy: Oh, no.
We don't get to split it.
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This is my wishbone.
You go get your own
wishbone, joe.
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- That's what you get, joe.
- I know you put on
a good show,
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but you need to put on
a show on the plate today.
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That's what
I'm gonna judge you on.
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- I am.
- I hope you're right.
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Man: Yo, good luck, micah!
Let's go!
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Right, micah, welcome back.
Tell me about the dish.
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So today I'm gonna be making you
a yuzu ricotta fritter,
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with blackberry gin sauce,
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scratched chocolate soil,
and star anise powdered sugar.
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Wow, so that sounds complicated
and sophisticated.
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You seem in control now
and you seem content.
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Just to have my sister here...
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I'm just so proud of you, micah!
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If you remember on my season,
I really struggled
with my parental support.
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A lot of my family
do not view culinary arts
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as a worthy way
to spend my time.
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So on season ten,
I entered this competition
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with no self-confidence.
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Gordon:
Tonight you're not alone, okay?
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You're with us. You're with
the masterchef family.
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Micah:
Since leaving "masterchef,"
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I have a new level
of self-confidence.
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I've worked in two separate
michelin star restaurants,
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and I studied baking
for a year.
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I've never grown
as fast as I did since
"masterchef" ten happened.
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This dish sounds amazing.
If you pull this off,
you're wearing that apron.
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- Thank you, chef.
I'll do you proud.
- Good luck.
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Last ten minutes!
Keep it going, guys. Come on.
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I got time.
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Wow, what a cook-off.
I mean, they are energized.
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Derrick over here is gonna make
shrimp and corn pudding.
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Joe: It seems a little bit
like bar food, you know?
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Like, is it gourmet enough
for "back to win?"
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deep breath. Deep breath, micah.
You got this.
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Micah's gonna do, like,
a ricotta fritter
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with a black chocolate crumble.
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It sounds, a very,
very complicated dish.
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I'm not too sure if he can
get that done in 45 minutes.
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If it's undercooked, then it
can destroy that whole texture.
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- Ooh.
- Big willie,
he's poaching a halibut.
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Joe: The halibut's
always been very tricky
in the masterchef kitchen
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because it doesn't have
any interior fat
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and you really have
to sauce it right.
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And it's very hard to determine
if it's cooked or not.
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Two minutes to go, guys!
Come on! Let's go!
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Man: Tommy! Tommy!
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Let's go, let's go, let's go!
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Check your corn.
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Come on, micah!
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Micah, let's go.
We gotta get food on the plate.
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Micah: Yes, chef.
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- Aarón: Shaking.
- Joe: Yeah.
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- 20 seconds left.
- 20 seconds. Let's go!
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- Oh, ( bleep ).
- What is micah doing?
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He's gotta get some food
on the plate, guys.
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- 20 seconds left.
- 20 seconds. Let's go!
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- Oh, ( bleep ).
- What is micah doing?
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He's gotta get some food
on the plate, guys.
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- Aarón: Oh, my lord.
- Come on, guys. Keep it going.
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Come on, derrick. Well done.
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- Let's go, micah!
- Come on, micah! Let's go!
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All: Five, four,
three, two, one.
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Gordon:
And stop! Well done.
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Well done.
Time to taste your dishes.
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Please follow us through
to the masterchef restaurant.
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- Whoo!
- Tommy!
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00:09:04,503 --> 00:09:07,921
Right, this is it.
Only two aprons up for grabs.
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00:09:07,965 --> 00:09:09,464
Big willie,
let's start with you, please.
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00:09:11,134 --> 00:09:13,802
My dish tonight is
a cajun poached halibut
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with a purple cauliflower purée
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and a spicy roasted corn relish.
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- Big willie,
it looks beautiful.
- Thank you.
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00:09:20,394 --> 00:09:22,352
Gordon: It's elegant.
I go back to the beginning
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00:09:22,354 --> 00:09:23,687
of this journey when you
were plating food, rustic,
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00:09:23,730 --> 00:09:26,565
but this is on
a different level.
This looks good.
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00:09:26,608 --> 00:09:28,275
Joe: Yup. It's very nice.
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00:09:41,164 --> 00:09:43,331
Big willie, the fish
is cooked beautifully.
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00:09:43,375 --> 00:09:44,332
It's glistening.
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00:09:44,376 --> 00:09:45,875
Very difficult poaching fish,
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00:09:45,919 --> 00:09:47,544
but it just needs that hit
of lime or lemon,
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especially across that corn.
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00:09:49,715 --> 00:09:51,214
- Okay.
- But it is delicious.
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00:09:51,258 --> 00:09:54,301
The purée's unnecessary
for me personally,
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00:09:54,303 --> 00:09:57,429
but I'm impressed that you were
able to impart so much flavor
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00:09:57,431 --> 00:10:00,307
into this halibut
in such an abbreviated time.
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00:10:00,309 --> 00:10:02,517
Really a restaurant
quality dish.
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00:10:02,561 --> 00:10:04,102
Delicate, elegant.
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00:10:04,146 --> 00:10:05,437
Willie, my friend,
you've gone a long way.
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00:10:05,439 --> 00:10:07,606
- Congratulations.
- Gordon: Thanks, willie.
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00:10:07,608 --> 00:10:09,649
Thank you. Thank you.
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00:10:09,693 --> 00:10:12,319
Good job, man.
Very good job.
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00:10:12,362 --> 00:10:14,571
Derrick, can you please
bring your dish forward?
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00:10:17,701 --> 00:10:22,996
Derrick: Tonight
I made crispy head on shrimp
and corn pudding.
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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,
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which, you know, tenderizes,
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00:10:39,264 --> 00:10:42,223
so that shrimp
tasted like lobster.
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00:10:42,267 --> 00:10:43,725
- Well done. I like it.
- Thank you.
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00:10:43,769 --> 00:10:47,270
I like the dish.
I wish it was a little
bit more punchy.
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00:10:47,314 --> 00:10:51,399
The corn pudding
is interesting, starchy.
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00:10:51,443 --> 00:10:53,318
Aarón: It feels like
it has corn starch
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00:10:53,362 --> 00:10:54,903
or something in there
to thicken it
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00:10:54,905 --> 00:10:56,655
that didn't have a chance
to cook out.
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00:10:56,698 --> 00:10:58,406
But I didn't think
I was gonna like it
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00:10:58,450 --> 00:11:00,408
as much as I did,
to be very honest.
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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.