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Gordon: Previously on
"MasterChef: Back to Win"...
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- Ramsay to Coast Guard.
- The top 18 faced their first
team challenge of the season.
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You will be feeding
the women and men
of the U. S. Coast Guard.
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- Uh-oh.
- Let's get some chow, men!
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- How long are you
blanching them?
- Don't holler at me.
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Don't jump ship.
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But under a heavy
barrage of pressure...
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Where's the potatoes?
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It's stressing everybody out.
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On the ( bleep ) floor,
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and we've just put them
back on the grill?
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( bleeping )
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...one cook fought
a losing battle.
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Alejandro, hand me your apron.
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Tonight...
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It's a secret that's so big,
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I'm almost afraid to say it
on national television.
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...a shocking truth
sets the cooks on a challenge
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no one saw coming.
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- I actually love vegan food.
- That can't be true.
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Tonight you have to cook
an incredible vegan dish.
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Vegetables by themselves?
It's like a bad nightmare.
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You gotta go now.
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With immunity
and elimination at stake...
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This is a crowd pleaser,
a money maker,
and a winner.
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...the proof is on the plate.
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- That is not good.
- The errors are
significant here.
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Say goodbye.
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It's an exciting
challenge tonight.
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And this genre of food
is very hard to execute.
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Mm. Yeah.
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( cheering )
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- Welcome back.
- Let's go!
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- Let's go, guys.
- Let's go, let's go!
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Being top 17 and winning
our first team challenge,
it feels amazing,
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but so far I've been
right in the middle of the pack.
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Good to see you all.
Line up.
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I wanna show the judges that
I'm not here to just skate by.
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I'm here to win.
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Right, all of you,
welcome back to
the MasterChef kitchen.
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We just came off
a very big field challenge,
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so tonight
we got a clean slate.
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That means the immunity pin
is up for grabs again.
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- All: Yes, Chef.
- For tonight's challenge
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we're doing another
"MasterChef" first,
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not just because the challenge
has never been seen before,
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but because I've been keeping
a culinary secret
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I've never told any of you.
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It's a secret that's so big,
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I'm almost afraid to say it
on national television.
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Don't worry, Gordon.
This is a safe space.
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- We'll support you.
- Right?
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After all these years,
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I can finally admit
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that I actually love vegan food.
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- Wow.
- That can't be true.
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Are you serious?
Mr. Beef Wellington likes
vegetables by themselves?
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This just sounds
like a bad nightmare.
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It's taken me 20 years
to get to this point.
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( bleep ) cauliflower steak.
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Should be a ribeye steak,
not a cauliflower steak.
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You know I'm not a rabbit,
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and yet you serve me food
that's fit for a rabbit hutch.
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In fact,
I'm not even going to eat it.
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Guys, honestly, if I can learn
to cook phenomenal vegan food
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after all those years
hating vegan,
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then you can learn too.
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Anyone with a good knowledge
of flavors and techniques
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is capable
of amazing vegan cooking.
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All: Yes, Chef.
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So, tonight your challenge
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is cooking us
an incredible vegan dish.
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When it comes to cooking
vegan food, look at me.
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I'm a meat guy.
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- Wow.
- This is gonna be hard.
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But first, to give you all
a little inspiration,
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I'm gonna show you how
to prepare a vegan version
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of one of my signature dishes
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and turn my famous
beef wellington...
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I knew it!
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...into my infamous
beet wellington.
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- Oh, wow.
- Everyone, please,
eyes wide open.
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- Whoo!
- Being a pastry chef,
I don't personally
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have a ton of experience cooking
with vegan food.
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I've never worked
without dairy on my side,
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so it's definitely
gonna be a challenge.
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Gordon: I wanna say, beets,
I mean, the most amazing beets.
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I've part blanched
this beetroot here, okay?
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Beautifully seasoned it,
blanched it in boiling water.
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We're gonna wrap this
with a vegan beet crepe.
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We've taken the tops
of the beets,
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puréed them with
some fresh chives, and made
a proper crepe batter.
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So lightly oil the pan,
season the bottom of the pan,
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get that toasting
a little bit,
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and this crepe in.
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Now spread it throughout.
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From there, release that.
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A little tap,
tilt that down,
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around, push away,
and turn over
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and get a really nice color
on there.
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- Stop it, Chef.
- Va-voom.
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That goes onto your cling film,
okay?
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From there,
take your mushrooms
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and literally just spread that
out nice and thinly.
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I've got some chestnut mushrooms
that I've chopped,
take all the water out.
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Next take your beet,
stick that in the middle, okay?
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So we roll that over
nice and tight like that,
squeezing the ends.
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And just tighten that like that.
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You can now start to see
that sort of shape
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of the wellington.
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We set that in the fridge,
literally like that,
five minutes.
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Now we start
with that vegan pastry.
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Lay that down.
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We don't use eggs, clearly,
'cause it's vegan.
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What I've got is this
incredible brine from chickpeas.
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- Mmm.
- Oh!
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Gordon:
So brush nicely.
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Once you've set your little
cylinder in the fridge,
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literally sit that on top there.
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Now we're gonna roll that over
nice and tight
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- and then squeeze and twist.
- Wow.
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Set that again in the fridge
five minutes.
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Now once that's set,
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get your brush again
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and lightly paste over with your
brine from your chickpeas.
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And then I've got
some toasted pumpkin seeds
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that sit on top,
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and that goes in the oven
for 12 to 14 minutes.
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As that's cooking,
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we're gonna start
dressing the plate.
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And this is where
the dish goes up
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to a completely 'nother
level now.
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Nice.
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It's so incredible
watching Gordon cook...
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We've got golden beet purée.
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...he's like an artist bringing
paints and colors to life
on a blank canvas.
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Take these roasted beets
and just sit them on the plate.
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You just see
all these ingredients
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just magically transformed
into this beautiful vegan dish.
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I'm stunned by
that transformation.
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Take your pastry out.
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All: Wow.
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That is perfect.
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Slice off the ends
very carefully.
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You can feel how crispy
that pastry is.
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Lift that up.
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Nicely done.
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Wow.
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And look. Amazing.
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- Oh, wow.
- That's perfect.
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Gordon:
A little touch of acidity with
a beautiful balsamic vinegar.
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And then finally
going to finish that
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with a nice
bright green vinaigrette.
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Wow, Chef.
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Gordon:
And there we have a beautiful
roasted beet wellington.
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And that's how
a true MasterChef
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executes a delicious vegan dish.
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It's so gorgeous.
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Now tonight you'll have one hour
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to create a stunning vegan dish.
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Now all of the produce will
not be found in that pantry.
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It will be found in our
beautiful MasterChef garden
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which is located outside.
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All: Oh.
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Out there you will find
all the freshest fruits
and vegetables
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that you could ever desire for
the most delicious vegan dish.
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You'll have access
to a limited pantry
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with even more
vegan-friendly ingredients.
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Whoever cooks
the best vegan dish tonight
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will earn the coveted
immunity pin.
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And the cook who makes
the worst dish tonight
will be eliminated.
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- Is everybody to hit
MasterChef garden?
- All: Yes, Chef.
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Right.
Your 60 minutes start now.
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- Let's go.
- Go, go, go, go, go.
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Go, go, go, go!
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- Get to the garden!
- Come on, guys. Hustle.
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- Push, push, push! Let's go!
- Go, go, go, go, go.
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Go, go, go, go, go.
Come on.
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Let's go, let's go,
let's go, let's go.
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Move it! Move it!
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Pressure's on.
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- Ooh, that's beautiful.
- Oh, my God.
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- Okay, and this.
- Basil, I am so sorry.
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Jalapenos.
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The MasterChef Garden
is incredible,
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but why couldn't we have
some meat on ice out there?
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We couldn't have
a couple turkey legs
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or some steaks out there?
Like, come on.
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Ginger.
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Oh, mushrooms.
More mushrooms. Sweet.
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- Gabe, you good?
- Yes, Chef.
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- Got a lot of stuff out here.
- Inspired?
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- Oh, hell yes, Chef.
- Good man.
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- Mushrooms, leeks.
- Gordon: Brandi?
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- Brandi: Yes?
- Is your garden like
this at home?
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I actually have a huge herb
garden at home...
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- I bet you do.
- ...because there's not
very many herbs
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- at the grocery stores
around me.
- Right.
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Garlic.
No, I don't need it.
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I'm so excited to be doing
this vegan challenge
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because I was a vegetarian
for a good chunk of my life,
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and I actually raised
my daughter as a vegetarian.
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Now I'm about to do a dish
that means so much to me,
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something I cook for my daughter
all the time,
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so I'm really excited
to show what I can do.
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Let's rock and roll, Shanika.
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Look at that. Yeah.
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Okay.
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Ooh, this is heavy.
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- Using our muscles today.
- Let's get it.
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Willie:
Come on, come on, come on.
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Get those flavors.
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Gordon: What a beautiful garden
out there.
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- Aarón: Yeah, absolutely.
- I can see a lot
of ideas flowing.
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To do the kind of ambitious,
complex preparations
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to get to a vegan dish
and make it flavorful
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without using dairy or meat
is very difficult.
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- Really have to pull out
your creativity here.
- Yeah, absolutely.
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Nope.
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Look at this!
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Bowen: I can do this!
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- There we go.
- Being Lebanese,
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a lot of our food
is veggie forward,
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and I'm going to use recipes
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that my grandmother taught me.
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I'm making Lebanese falafel,
it's what I grew up on,
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with watermelon radish,
the micro cilantro, and parsley.
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This challenge was made for me,
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and I'm really excited,
and I hope the judges love it.
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Shanika: All right, go-time.
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Dara: Perfect.
That's awesome.
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Tonight I'm making a jackfruit
Peking duck taco
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with pickled vegetables
and garnished with a ton
of fresh herbs.
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Jackfruit is
a great meat substitute,
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and it takes on whatever flavors
you put into it,
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so I'm really excited
to showcase this.
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There we go.
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Brandi:
I don't know what that is,
but it don't look good.
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Honestly, I have not tons
of knowledge with vegan food.
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I'm a meat and potatoes
kind of girl,
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but, you know, I wanna show
that Southern food is versatile.
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So I'm gonna make
a creamy vegan cashew polenta
243
00:10:20,240 --> 00:10:23,246
with crispy lemon kale
and a fresh herb oil.
244
00:10:23,279 --> 00:10:25,216
Hopefully I can be able to hold
my own in the kitchen today.
245
00:10:25,250 --> 00:10:26,452
Don't forget the kale.
246
00:10:26,485 --> 00:10:28,624
Come on, come on.
Get it in there.
247
00:10:29,692 --> 00:10:31,328
Gordon: 15 minutes gone!
248
00:10:31,328 --> 00:10:33,767
We're down now to 45 minutes.
249
00:10:33,800 --> 00:10:34,836
Keep it going.
250
00:10:34,869 --> 00:10:37,174
Whoo! Let's go, guys.
251
00:10:37,207 --> 00:10:39,512
- All right, Señor Fred,
Frederico.
- Fred: Hello.
252
00:10:39,546 --> 00:10:41,616
Aarón:
What do you got going on?
Talk to us about your dish.
253
00:10:41,650 --> 00:10:43,419
So I'm doing a take
on mapo tofu.
254
00:10:43,452 --> 00:10:44,889
I'm making mapo tofu gnudi,
255
00:10:44,923 --> 00:10:46,793
and I'm gonna serve it
with a mapo sauce
256
00:10:46,827 --> 00:10:47,995
which a Chinese spice sauce.
257
00:10:47,995 --> 00:10:50,200
So the gnudi is an Italian pasta
258
00:10:50,233 --> 00:10:53,105
where it's just the filling
that's coated in
a little bit of flour.
259
00:10:53,139 --> 00:10:56,245
So the flour is just a container
for usually ricotta.
260
00:10:56,278 --> 00:11:00,486
So how do you transform that
concept of the Italian gnudi
to the vegan gnudi?
261
00:11:00,521 --> 00:11:03,226
Silken tofu has a very similar
consistency to ricotta.
262
00:11:03,259 --> 00:11:05,698
But the question is ricotta,
you would bind it with eggs.
263
00:11:05,731 --> 00:11:07,033
What are you
gonna bind this with?
264
00:11:07,067 --> 00:11:09,639
I'm gonna bind it with flour,
salt, and chives.
265
00:11:09,639 --> 00:11:13,012
I've done this technique before,
and it actually does come
together very organically.
266
00:11:13,012 --> 00:11:14,481
Joe: This is super ambitious.
267
00:11:14,481 --> 00:11:16,318
The idea of the dish is good,
268
00:11:16,352 --> 00:11:17,487
so I hope you can pull this off.
269
00:11:17,487 --> 00:11:19,224
Fred: I'm taking a risk
270
00:11:19,258 --> 00:11:21,028
by doing something that
no one's ever done before
271
00:11:21,028 --> 00:11:22,765
or even attempted
in this kitchen.
272
00:11:22,832 --> 00:11:25,971
There is definitely
a lot of pressure to succeed,
273
00:11:26,005 --> 00:11:28,911
because I got my apron on
a dessert that was vegan,
274
00:11:28,911 --> 00:11:31,482
but I've never done this dish
in 60 minutes.
275
00:11:31,482 --> 00:11:33,587
Oh, gosh.
I need to really hustle.
276
00:11:33,620 --> 00:11:36,492
And I'm hoping that it'll
work out, but I am nervous.
277
00:11:36,526 --> 00:11:38,396
Oh, God.
278
00:11:49,819 --> 00:11:52,357
For this vegan challenge,
the stakes are high for me
279
00:11:52,357 --> 00:11:56,098
just because I got my apron
on a dessert that was vegan,
280
00:11:56,131 --> 00:11:59,304
but I'm just gonna
keep myself focused
and power through.
281
00:11:59,338 --> 00:12:01,141
I've got this.
282
00:12:02,143 --> 00:12:04,214
Gordon:
Just over 40 minutes to go.
283
00:12:04,214 --> 00:12:08,322
Remember three stunning plates,
one immunity pin up for grabs.
284
00:12:08,322 --> 00:12:11,228
- Let's go!
- Behind. Sorry.
285
00:12:11,262 --> 00:12:12,264
Come on.
286
00:12:12,297 --> 00:12:14,535
We got this.
287
00:12:14,569 --> 00:12:15,504
Right, Dara,
how are we feeling?
288
00:12:15,537 --> 00:12:17,040
Hi, Chef. I'm feeling great.
289
00:12:17,073 --> 00:12:18,844
Gordon: Tell me about the dish.
What are you doing?
290
00:12:18,877 --> 00:12:21,382
So today I'll be doing
a jackfruit Peking duck taco.
291
00:12:21,382 --> 00:12:23,219
Wow, and what are you gonna do
to that jackfruit?
292
00:12:23,219 --> 00:12:24,856
I'm gonna be marinating it
in hoisin,
293
00:12:24,889 --> 00:12:26,091
- sesame oil...
- Wow.
294
00:12:26,091 --> 00:12:27,561
- ...a ton of Asian flavors.
- Wow.
295
00:12:27,595 --> 00:12:29,565
Smart move on the jackfruit.
Love that.
296
00:12:29,599 --> 00:12:30,868
Where did it come from,
this idea?
297
00:12:30,901 --> 00:12:32,304
Chef, this is a dish,
Peking duck,
298
00:12:32,337 --> 00:12:34,341
that I eat every Christmas Eve
with my family.
299
00:12:34,374 --> 00:12:36,846
- Right.
- And it's a dish that I know
300
00:12:36,846 --> 00:12:39,084
- has a ton of flavor.
- Young lady, elevate this dish.
301
00:12:39,117 --> 00:12:41,088
- Good luck.
- Yes, Chef.
302
00:12:41,155 --> 00:12:42,792
Willie: Perfect.
303
00:12:42,825 --> 00:12:44,361
All right, these are done.
304
00:12:44,394 --> 00:12:46,866
I'm doing
a coconut key lime panna cotta
305
00:12:46,900 --> 00:12:48,402
with a passion fruit
and mango coulis
306
00:12:48,436 --> 00:12:52,444
and a toasted macadamia
and pink peppercorn crumble
307
00:12:52,444 --> 00:12:53,947
and vegan doughnuts.
308
00:12:53,981 --> 00:12:55,551
I got an ambitious
dessert today,
309
00:12:55,584 --> 00:12:58,155
but I definitely
want to stand out.
310
00:13:01,195 --> 00:13:04,034
Shayne from Texas, you are
a meat man at heart, right?
311
00:13:04,067 --> 00:13:05,336
- Yes, sir.
- Y'all love your beef.
312
00:13:05,370 --> 00:13:07,808
Have you ever cooked
a vegan dish before?
313
00:13:07,842 --> 00:13:09,311
I actually-- I feel like I have
a lot to live up to.
314
00:13:09,344 --> 00:13:11,549
On the last challenge I was on,
on "MasterChef Junior,"
315
00:13:11,583 --> 00:13:13,352
- I won the vegan dish.
- You won?
316
00:13:13,386 --> 00:13:14,622
- Wow.
- Yes, sir.
317
00:13:14,656 --> 00:13:16,458
Gordon:
I never thought I'd say this,
318
00:13:16,458 --> 00:13:18,195
but you've just turned me
vegan for the night.
319
00:13:18,229 --> 00:13:20,333
- Do you want to turn vegan?
- No, Chef.
320
00:13:20,366 --> 00:13:22,437
I'm gonna be making
a risotto arancini,
321
00:13:22,437 --> 00:13:25,076
and I wanna incorporate
some fresh vegetables.
322
00:13:25,109 --> 00:13:26,813
- So I'm adding pumpkin.
- Aarón: Okay.
323
00:13:26,880 --> 00:13:28,049
Now we're three challenges in,
324
00:13:28,082 --> 00:13:30,854
and you're
our youngest competitor.
325
00:13:30,888 --> 00:13:32,223
Do you feel like you belong here
with the adults?
326
00:13:32,257 --> 00:13:34,094
Shayne: I definitely feel
like I belong here.
327
00:13:34,094 --> 00:13:37,133
I don't think age is necessarily
a matter in the kitchen.
328
00:13:37,167 --> 00:13:39,237
It's all about what you've done
and your experience,
329
00:13:39,271 --> 00:13:41,676
and I feel like I definitely
have enough experience
to be here.
330
00:13:41,676 --> 00:13:44,247
- Good luck.
- Perfect.
331
00:13:44,281 --> 00:13:46,653
And I need some tomato
in there too.
332
00:13:46,686 --> 00:13:48,122
Right, Derrick,
how are you feeling?
333
00:13:48,155 --> 00:13:49,926
- Hi, Chef.
- Tell me about the dish.
334
00:13:49,959 --> 00:13:51,228
I'm kinda inspired by you
a little bit.
335
00:13:51,228 --> 00:13:53,432
I'm taking
a classic beef tartare
336
00:13:53,466 --> 00:13:55,504
- and making a beet tartare.
- Okay, nice.
337
00:13:55,504 --> 00:13:57,975
So a tartare is beautifully cut
if it's a beef.
338
00:13:58,009 --> 00:13:59,411
- Derrick: Yup.
- So you're gonna
finely dice?
339
00:13:59,411 --> 00:14:02,050
I'm gonna pressure cook them,
chill them,
340
00:14:02,083 --> 00:14:03,954
and then I'm gonna mix them
in the food processor
341
00:14:03,987 --> 00:14:05,858
with capers, some balsamic,
342
00:14:05,924 --> 00:14:08,062
and then I'm putting
a smashed avocado.
343
00:14:08,095 --> 00:14:09,264
- Well, give one base
the texture.
- Okay.
344
00:14:09,297 --> 00:14:11,101
Just don't give me
two layers of purée.
345
00:14:11,135 --> 00:14:12,470
'Cause if I'm gonna eat
a beetroot,
346
00:14:12,505 --> 00:14:13,673
I wanna have a bit of a bite
to the beetroot, okay?
347
00:14:13,707 --> 00:14:15,243
- Okay. Yup.
- Okay.
348
00:14:15,276 --> 00:14:16,913
What would immunity mean
for you tonight?
349
00:14:16,946 --> 00:14:18,517
Derrick: I've been kinda
middle of the road,
350
00:14:18,517 --> 00:14:20,086
and I wanna show people
that I'm stepping up,
351
00:14:20,119 --> 00:14:22,090
and that I'm here
to win this thing.
352
00:14:22,090 --> 00:14:23,426
- Young man, good luck.
- Yes, Chef. Heard.
353
00:14:24,729 --> 00:14:26,031
Fred: Keep it together.
354
00:14:26,065 --> 00:14:27,367
Shelly: Done, done, done.
355
00:14:29,337 --> 00:14:32,110
I have a full vegan menu
at my restaurant.
356
00:14:32,143 --> 00:14:34,615
So it probably
is my advantage tonight.
357
00:14:34,649 --> 00:14:36,251
- Bowen!
- Hi.
358
00:14:36,285 --> 00:14:38,255
- How are you?
- I'm doing pretty good.
359
00:14:38,289 --> 00:14:41,395
- What is this?
- Bowen: Chickpeas
and also mushrooms.
360
00:14:41,395 --> 00:14:43,132
- Oh, nice, and so talk to us
about your dish.
- It smells good.
361
00:14:43,165 --> 00:14:46,973
I want to make cabbage roll
and also tofu scallops,
362
00:14:47,006 --> 00:14:49,679
serving with mango
coconut risotto.
363
00:14:49,712 --> 00:14:50,948
Joe: How are you gonna
cook the tofu?
364
00:14:50,981 --> 00:14:52,250
I want to be creative,
365
00:14:52,283 --> 00:14:55,056
so I'm going to marinate
with tamari
366
00:14:55,089 --> 00:14:57,060
and the olive oil
and then with leeks,
367
00:14:57,093 --> 00:14:58,262
so it gives a flavor.
368
00:14:58,295 --> 00:15:01,034
And also I want to give
a scallop look.
369
00:15:01,068 --> 00:15:02,203
Joe: Very smart.
370
00:15:02,237 --> 00:15:03,974
If you can nail the flavors
371
00:15:03,974 --> 00:15:05,243
and make it right and tasty,
372
00:15:05,276 --> 00:15:07,113
you have a winning combination
on your hands.
373
00:15:07,147 --> 00:15:09,585
- Good luck, my friend.
- Yes, thank you so much.
374
00:15:10,621 --> 00:15:12,625
Okay, got 'em.
375
00:15:12,658 --> 00:15:14,161
Nice.
376
00:15:16,331 --> 00:15:19,304
Gordon: We're down
to 30 minutes to go.
377
00:15:19,304 --> 00:15:22,511
Beautiful, beautiful, beautiful.
378
00:15:22,511 --> 00:15:24,615
Salt.
379
00:15:24,615 --> 00:15:25,651
Dara: You got this.
380
00:15:25,684 --> 00:15:27,187
- Samantha.
- Chef.
381
00:15:27,220 --> 00:15:28,557
- Right, how are we feeling?
- Good, Chef.
382
00:15:28,590 --> 00:15:30,259
Tell me about the dish.
What are you doing?
383
00:15:30,293 --> 00:15:31,763
I am doing a stuffed
potato pancake, Chef.
384
00:15:31,796 --> 00:15:34,034
- Gordon: Wow.
- Inside is going to be
385
00:15:34,067 --> 00:15:36,539
a very cooked down
meaty mushroom filling.
386
00:15:36,573 --> 00:15:37,608
Right.
387
00:15:37,608 --> 00:15:39,144
They've got a lot of earthiness,
388
00:15:39,177 --> 00:15:41,281
and it's just a great
meat substitute for vegans.
389
00:15:41,281 --> 00:15:43,419
And then I'm gonna do some
caramelized onions on top,
390
00:15:43,486 --> 00:15:46,258
and I'm going to attempt
at making a vegan sour cream.
391
00:15:46,291 --> 00:15:47,995
Where'd the idea come from?
392
00:15:48,028 --> 00:15:50,366
Living in New York,
I went to a pierogi shop a lot.
393
00:15:50,399 --> 00:15:52,805
So it's kinda playing
off of that.
394
00:15:52,838 --> 00:15:54,207
How are you gonna stuff
the potatoes
395
00:15:54,274 --> 00:15:56,044
because that's not even
boiling yet?
396
00:15:56,078 --> 00:15:58,215
You need to get these potatoes
cooked fast,
397
00:15:58,215 --> 00:16:00,587
and you've got a lot of
mushrooms packed in one pan.
398
00:16:00,621 --> 00:16:02,490
Get another pan on there so you
can switch them out as well
399
00:16:02,525 --> 00:16:04,461
so you got two things
working at once.
400
00:16:04,461 --> 00:16:06,331
- Yes, Chef.
- That way it's gonna move
twice as quick,
401
00:16:06,365 --> 00:16:09,337
and make sure in that mushroom,
make it flavorsome inside.
402
00:16:09,371 --> 00:16:11,341
This is "Back to Win" now.
You came back for a reason, yes?
403
00:16:11,375 --> 00:16:12,645
- Yes, Chef.
- Prove it. Let's go.
404
00:16:12,645 --> 00:16:15,249
Yes, Chef.
Thank you, Chef.
405
00:16:15,249 --> 00:16:17,287
Gabriel: Almost there.
How you doing, Dara?
406
00:16:17,320 --> 00:16:19,926
- Doing good.
How are you?
- I'm doing, girl.
407
00:16:19,959 --> 00:16:23,098
Gordon:
I've never seen the MasterChef
kitchen as energized as this.
408
00:16:23,098 --> 00:16:24,635
Amanda: Let's go, pita.
409
00:16:24,635 --> 00:16:25,838
- I am so impressed
I have to say.
- Honestly.
410
00:16:25,838 --> 00:16:28,877
So Derrick's doing beet tartare.
411
00:16:28,910 --> 00:16:31,081
The only issue I had is he's
gonna purée the both of them,
412
00:16:31,114 --> 00:16:33,419
the avocado base
and a beet purée,
413
00:16:33,452 --> 00:16:34,655
so I said,
"Look, give it some texture.
414
00:16:34,689 --> 00:16:37,060
Don't just stick
two purées on the plate,"
415
00:16:37,093 --> 00:16:38,597
but if that comes together,
they could be stunning.
416
00:16:38,597 --> 00:16:40,399
Bowen: Perfect!
417
00:16:40,399 --> 00:16:42,505
Now Bowen,
gonna take these tofu,
and they're mimicking scallops.
418
00:16:42,538 --> 00:16:45,644
- Really?
- Aarón: And if Bowen
can transform
419
00:16:45,677 --> 00:16:47,615
those tofu cylinders
420
00:16:47,648 --> 00:16:50,486
and give them any kind
of resemblance to a scallop,
421
00:16:50,521 --> 00:16:53,158
- that's a stroke of genius.
- Absolutely.
422
00:16:53,192 --> 00:16:56,131
- This is good.
- Now Fred is doing a version
423
00:16:56,131 --> 00:16:58,202
of a very traditional Chinese
dish called mapo tofu,
424
00:16:58,235 --> 00:17:01,141
which is traditionally with some
sort of ground pork or beef,
425
00:17:01,141 --> 00:17:03,178
and he's gonna make these
little dumplings or gnudi.
426
00:17:03,212 --> 00:17:05,116
Joe: At the end of the day,
this dish is complex.
427
00:17:05,149 --> 00:17:07,521
He's got a lot of techniques
going on, but Fred,
428
00:17:07,555 --> 00:17:09,559
he's the strongest vegan cook
in this competition,
429
00:17:09,592 --> 00:17:12,397
so I have sky high expectations
for him.
430
00:17:12,430 --> 00:17:14,367
Fred: Oh, gosh. It's salty.
431
00:17:14,401 --> 00:17:16,973
- How you feeling, baby?
- I'm all right.
A little rushed.
432
00:17:17,006 --> 00:17:20,547
Samantha, she's doing
a potato cake, a sort
of vegan inspired pierogi.
433
00:17:20,547 --> 00:17:22,150
- Oh, wow, that's cool.
- Joe: Love that.
434
00:17:22,217 --> 00:17:24,254
Gordon: Beautiful idea,
but she's way behind.
435
00:17:24,287 --> 00:17:26,626
She still has to assemble
all the pierogi elements,
436
00:17:26,659 --> 00:17:29,130
and her potatoes
aren't even cooked yet.
437
00:17:29,164 --> 00:17:32,437
- That is not good at all.
- That's not a good sign.
438
00:17:32,470 --> 00:17:36,411
Gordon: Guys, 25 minutes to go.
Keep it going.
439
00:17:36,445 --> 00:17:39,351
I'm worried because
it took me 15 minutes
440
00:17:39,384 --> 00:17:42,257
to peel and dice
all of those potatoes,
441
00:17:42,290 --> 00:17:44,695
- and they're still boiling.
- Come on.
442
00:17:44,729 --> 00:17:45,831
I'm a little nervous.
443
00:17:45,864 --> 00:17:47,433
If I take too long,
444
00:17:47,467 --> 00:17:49,271
I won't get enough components
on the plate.
445
00:17:49,304 --> 00:17:51,141
- Oof.
- Samantha: Oh, my goodness.
446
00:17:51,141 --> 00:17:53,379
Just stay calm.
Breathe. You got it.
447
00:18:03,667 --> 00:18:05,671
Samantha: Oh, my goodness.
Just stay calm. Breathe.
You got it.
448
00:18:05,704 --> 00:18:08,208
- No.
- Time is working against me.
449
00:18:08,208 --> 00:18:09,912
I have a lot
of potatoes to cook
450
00:18:09,912 --> 00:18:11,683
for my vegan potato pancakes,
451
00:18:11,716 --> 00:18:16,793
but luckily my potatoes are
just starting to finish cooking.
452
00:18:16,826 --> 00:18:18,495
Hell yes.
453
00:18:18,530 --> 00:18:20,634
The priority is definitely
getting these potatoes shaped
454
00:18:20,701 --> 00:18:23,205
and formed
into those potato pancakes.
455
00:18:23,205 --> 00:18:25,042
In order to get that done,
456
00:18:25,076 --> 00:18:28,015
unfortunately
I'm sacrificing a little bit
of the other elements.
457
00:18:28,048 --> 00:18:31,522
So I have to make sure that
everything that goes onto
that plate is perfect.
458
00:18:31,556 --> 00:18:33,593
Let's go, Samantha!
Let's go!
459
00:18:34,494 --> 00:18:36,966
Gordon:
Guys, 20 minutes to go.
460
00:18:36,966 --> 00:18:38,202
Keep it going.
461
00:18:38,202 --> 00:18:40,507
Oh, yes.
Let's cook, baby.
462
00:18:40,507 --> 00:18:42,578
I'm coming behind.
Coming behind.
463
00:18:42,611 --> 00:18:44,280
Shayne: Perfect.
464
00:18:44,314 --> 00:18:46,284
- Shelly, what's up?
- Hey, how are you?
465
00:18:46,318 --> 00:18:48,255
What's happening here?
This looks like a curry.
466
00:18:48,255 --> 00:18:52,196
Yep, yep.
I'm making a curry tofu
467
00:18:52,230 --> 00:18:54,669
- with a vegan roti.
- I like that.
468
00:18:54,702 --> 00:18:57,407
I gotta represent all
my Caribbean cooking
that I grew up eating.
469
00:18:57,440 --> 00:18:59,477
I'm just trying to channel
my daughter right now
470
00:18:59,512 --> 00:19:01,616
- 'cause this is one of
the dishes she really likes.
- Of course.
471
00:19:01,616 --> 00:19:03,319
What are some of
the other vegetables
you're going to put in here?
472
00:19:03,352 --> 00:19:04,989
Green beans, it's gonna
have some bell peppers.
473
00:19:04,989 --> 00:19:06,491
But, Shelly,
in my humble opinion,
474
00:19:06,526 --> 00:19:08,530
you're using vegetables
that are easily found.
475
00:19:08,596 --> 00:19:10,701
- Yes.
- You have a beautiful
MasterChef garden out there.
476
00:19:10,734 --> 00:19:13,172
Think about maybe some more
luxurious vegetables.
477
00:19:13,172 --> 00:19:16,746
I'm gonna try to really
stay true to tradition
as much as possible.
478
00:19:16,779 --> 00:19:18,282
- Okay.
- 'Cause when I tend
to veer from that,
479
00:19:18,315 --> 00:19:19,484
that's kinda when
I screw up things.
480
00:19:19,518 --> 00:19:22,023
Does the vegan challenge
intimidate you?
481
00:19:22,056 --> 00:19:24,327
- No, I feel really good.
- All right,
thank you very much, Shelly.
482
00:19:24,361 --> 00:19:25,664
- Joe: All right, Shelly.
- Shelly: Thank you, Chef.
483
00:19:25,664 --> 00:19:27,901
This is hot, hot, hot.
Do we got some smoke?
484
00:19:27,935 --> 00:19:29,672
We need all the smoke today.
485
00:19:30,674 --> 00:19:31,709
All right.
486
00:19:31,709 --> 00:19:32,778
Willie: Ooh, yes.
487
00:19:34,715 --> 00:19:35,751
Dara: I'm doing good.
488
00:19:37,788 --> 00:19:39,692
I'm so proud of this polenta.
489
00:19:39,725 --> 00:19:42,765
Brandi: You can't even tell
it's missing butter and cream.
490
00:19:44,034 --> 00:19:45,604
- Right, Shanika.
- Yes, Chef?
491
00:19:45,637 --> 00:19:47,240
- How are you feeling?
- Good.
492
00:19:47,273 --> 00:19:48,576
I'm making homemade mozzarella
right now,
493
00:19:48,643 --> 00:19:50,446
so I can form my balls,
get them cool.
494
00:19:50,479 --> 00:19:52,851
- You're doing
a homemade mozzarella?
- Yeah, vegan.
495
00:19:52,885 --> 00:19:54,555
Gordon: Tell me about the dish.
496
00:19:54,588 --> 00:19:57,427
So I'm doing a caprese salad.
I'm gonna use heirloom tomatoes.
497
00:19:57,493 --> 00:20:00,734
- Wow.
- And I'm having
a basil vinaigrette.
498
00:20:00,767 --> 00:20:02,504
- You know, I love that idea.
- Check out that drip.
499
00:20:02,538 --> 00:20:03,707
- I love that idea.
- Check out that drip.
500
00:20:03,740 --> 00:20:06,011
How are you gonna make
vegan mozzarella?
501
00:20:06,078 --> 00:20:09,552
I'm using nutritional yeast,
agar-agar, a little bit
of tapioca flour.
502
00:20:09,585 --> 00:20:11,556
- Yes.
- Once I'm done
cooking this down,
503
00:20:11,556 --> 00:20:13,492
so it gets solidified,
I'm gonna marinate them
504
00:20:13,526 --> 00:20:15,329
in that olive oil
with a little bit of oregano.
505
00:20:15,362 --> 00:20:16,699
Man, where are these ideas
coming from?
506
00:20:16,699 --> 00:20:18,536
You know, I went vegan
for three months
507
00:20:18,570 --> 00:20:20,574
after I gained 30 pounds
eating pasta
508
00:20:20,574 --> 00:20:22,376
every day
in culinary art school,
509
00:20:22,410 --> 00:20:24,582
and I had to make recipes
that tasted good to me.
510
00:20:24,582 --> 00:20:26,519
- Gordon: Sounds amazing.
- Thanks, Chef.
511
00:20:27,755 --> 00:20:30,560
That's good,
that's good, that's good.
512
00:20:32,363 --> 00:20:34,602
- Hello, Amanda.
- Hi, Joe.
513
00:20:34,635 --> 00:20:35,871
What are you cooking
for us today?
514
00:20:35,904 --> 00:20:37,306
Oh, I'm making falafel.
515
00:20:37,340 --> 00:20:38,743
Aarón: Are you gonna do
very traditional?
516
00:20:38,743 --> 00:20:40,045
Are you gonna add
your own little twist to it?
517
00:20:40,079 --> 00:20:41,816
So I was inspired
by the garden,
518
00:20:41,849 --> 00:20:44,688
so I have some watermelon radish
which isn't traditional.
519
00:20:44,722 --> 00:20:47,594
We have the micro cilantro that
I'm gonna have with my tomatoes
520
00:20:47,628 --> 00:20:50,734
and dress them
in a little salad,
and pickled red onions as well.
521
00:20:50,767 --> 00:20:52,437
You're playing
a high risk game here,
522
00:20:52,470 --> 00:20:54,073
because I have a certain opinion
on falafel.
523
00:20:54,107 --> 00:20:55,744
I'm sure Aarón does,
as Gordon does.
524
00:20:55,744 --> 00:20:57,714
I know the dish, and I know what
it's supposed to taste like.
525
00:20:57,714 --> 00:20:58,650
Right. That's true.
526
00:20:58,683 --> 00:21:00,386
So this better be top, Amanda.
527
00:21:00,419 --> 00:21:01,923
- You got it.
- Aarón: Thank you, Amanda.
528
00:21:01,956 --> 00:21:05,362
Gordon: We're down to
the last ten minutes now.
529
00:21:05,396 --> 00:21:07,868
Last ten minutes.
Keep it going. Come on.
530
00:21:07,935 --> 00:21:11,408
- Behind.
- Keep going.
531
00:21:11,441 --> 00:21:14,013
The speed in what they're
working is incredible, isn't it?
532
00:21:15,416 --> 00:21:16,853
Shanika: Okay, that's good.
533
00:21:16,886 --> 00:21:19,290
Shanika, she's doing
a homemade vegan mozzarella.
534
00:21:19,324 --> 00:21:21,829
- Oh, wow.
- This dish sounds amazing.
535
00:21:21,829 --> 00:21:23,666
It's gonna be cool.
That's perfect.
536
00:21:23,666 --> 00:21:26,839
Amanda is making a falafel,
but it's a huge risk
537
00:21:26,873 --> 00:21:29,512
because we all know what we want
our falafel to taste like.
538
00:21:29,545 --> 00:21:32,551
Will hers get to the level?
I don't know.
539
00:21:32,584 --> 00:21:34,755
Gordon: Last five minutes.
Keep it going.
540
00:21:34,788 --> 00:21:36,826
Think about your plating, guys.
Let's go!
541
00:21:38,162 --> 00:21:40,366
Shelly: Oh, my gosh.
542
00:21:40,399 --> 00:21:43,940
Everything's going good,
and then I realize there's
five minutes left on the clock,
543
00:21:43,973 --> 00:21:45,644
but I didn't fry my tofu.
544
00:21:45,677 --> 00:21:48,015
And I am freaking out right now
545
00:21:48,048 --> 00:21:50,452
because I got rotis to create
546
00:21:50,486 --> 00:21:53,392
and my curry's starting
to reduce way too much.
547
00:21:53,425 --> 00:21:55,396
Oh, look.
Shelly's really behind.
548
00:21:55,429 --> 00:21:57,734
- She needs to hustle.
- Oh, God. Okay, here we go.
549
00:21:57,768 --> 00:21:59,805
Let's go, Shelly, come on.
Finish up, finish up.
550
00:21:59,839 --> 00:22:01,709
Let's go.
551
00:22:01,709 --> 00:22:04,515
- Derrick, taste the textures.
- That's what I'm doing.
552
00:22:04,548 --> 00:22:06,351
Come on, let's go.
Samantha, let's go.
553
00:22:06,418 --> 00:22:07,821
Come on, get color.
554
00:22:07,821 --> 00:22:09,925
- Let's go!
Come on, guys.
- Aarón: Let's go!
555
00:22:12,029 --> 00:22:13,733
- Worried about Shelly.
- Me too.
556
00:22:13,766 --> 00:22:17,574
What is she--
she's rolling more roti
at two minutes left.
557
00:22:17,574 --> 00:22:19,043
- Nah.
- That is not good.
558
00:22:19,077 --> 00:22:20,547
You gotta go.
You with me?
559
00:22:20,547 --> 00:22:21,549
Yes, Chef. Yes, yes.
560
00:22:21,582 --> 00:22:23,887
Let's go! 70 seconds.
561
00:22:23,887 --> 00:22:25,690
Shelly, come on, let's go.
562
00:22:25,690 --> 00:22:28,161
All right, get the roti out,
and get it cut now.
563
00:22:28,195 --> 00:22:31,401
- Now. Now.
- Yes, Chef.
564
00:22:31,434 --> 00:22:33,005
Aarón: One minute, everyone!
565
00:22:35,710 --> 00:22:37,781
Garnish, garnish. Let's go!
566
00:22:37,848 --> 00:22:38,983
Oh, gosh.
567
00:22:39,017 --> 00:22:41,121
15 seconds to go! Now, Shelly!
568
00:22:42,123 --> 00:22:44,060
Dara: Oh, my goodness.
569
00:22:44,093 --> 00:22:46,131
Judges: Ten, nine,
570
00:22:46,164 --> 00:22:49,037
eight, seven, six,
571
00:22:49,070 --> 00:22:50,941
five, four,
572
00:22:50,941 --> 00:22:53,513
three, two, one.
573
00:22:53,546 --> 00:22:55,917
- And stop. Well done!
- That's it. Hands in the air.
574
00:22:55,917 --> 00:22:57,721
- Whoo!
- Whoo!
575
00:22:57,754 --> 00:22:59,992
( sighs )
576
00:23:00,025 --> 00:23:02,764
Yes!
577
00:23:04,133 --> 00:23:06,104
You good?
578
00:23:06,137 --> 00:23:07,641
Shelly: No.
579
00:23:11,047 --> 00:23:14,420
I'm emotional now because
I'm representing so many people
580
00:23:14,454 --> 00:23:16,592
that I feel like I really
didn't do it justice.
581
00:23:16,626 --> 00:23:19,030
I just know it could be better.
582
00:23:19,030 --> 00:23:21,602
I just hope somebody
screwed up more than me.
583
00:23:30,954 --> 00:23:34,027
Now we're going to take a final
look at all of your dishes,
584
00:23:34,060 --> 00:23:36,565
and from there we'll determine
who's in the top three
585
00:23:36,599 --> 00:23:40,472
and, sadly, who's entering
the bottom three.
586
00:23:45,550 --> 00:23:47,721
Bowen, did you invent
this dish today?
587
00:23:47,754 --> 00:23:51,294
Yes, I was trying to make
some Italian flavor in there.
588
00:23:51,328 --> 00:23:53,800
Coconut mango risotto.
589
00:23:53,833 --> 00:23:56,471
- Italian flavor?
- Italian flavor?
Coconuts and mangos?
590
00:23:56,505 --> 00:23:58,676
No, it's Italian risotto,
591
00:23:58,710 --> 00:24:00,680
but I made my own flavors.
592
00:24:01,716 --> 00:24:03,920
- Thank you. Thank you.
- Thank you, Bowen.
593
00:24:03,953 --> 00:24:05,991
- Shanika, what was the cooking
that you did?
- Yes, Chef?
594
00:24:06,024 --> 00:24:09,598
The cooking that I did
was with my mozzarella.
595
00:24:09,632 --> 00:24:11,502
- Gordon: Good job.
- Aarón: Thank you.
596
00:24:11,535 --> 00:24:12,504
Shanika: Thank you.
597
00:24:12,537 --> 00:24:13,973
And what's the cream?
598
00:24:14,007 --> 00:24:16,979
- The cream is
a garlic cashew aioli.
- Gordon: Beautiful.
599
00:24:17,013 --> 00:24:19,685
Derrick:
I took all your suggestions,
hand-diced the beets.
600
00:24:19,685 --> 00:24:22,123
Visually, it looks beautiful.
Really good.
601
00:24:22,156 --> 00:24:25,630
I know some of my fellow
contestants are really nervous
602
00:24:25,664 --> 00:24:27,199
about this being
a vegan challenge
603
00:24:27,199 --> 00:24:29,638
because they love to eat meat.
604
00:24:29,672 --> 00:24:31,676
- Joe: You taste that?
- Yes, I did.
605
00:24:31,709 --> 00:24:33,846
Stick your finger in it.
606
00:24:34,882 --> 00:24:36,852
A touch more salt.
607
00:24:36,852 --> 00:24:39,558
Amanda:
It's truly anyone's game.
608
00:24:39,591 --> 00:24:40,860
This competition
is super fierce.
609
00:24:40,894 --> 00:24:42,597
You made
the taco shell yourself?
610
00:24:42,664 --> 00:24:44,100
- I did.
It's a Mandarin pancake.
- Yeah.
611
00:24:44,100 --> 00:24:46,939
I think some people are doing
too much conceptually.
612
00:24:46,972 --> 00:24:51,782
You can do incredible things
without having such
elaborate food.
613
00:24:51,816 --> 00:24:53,853
Joe: All right, Fred,
this dish was really ambitious.
614
00:24:53,853 --> 00:24:55,790
- Did you get it all done?
- Fred: Yes, I did.
615
00:24:55,790 --> 00:24:57,961
- You tasted that, right?
- Yes, I did.
616
00:24:57,994 --> 00:24:59,698
Sweet.
617
00:24:59,732 --> 00:25:02,169
I feel like I stayed true
to myself in this challenge,
618
00:25:02,169 --> 00:25:04,575
and can't necessarily tell that
from the other dishes.
619
00:25:04,608 --> 00:25:06,579
Samantha,
it's just fried mashed potatoes.
620
00:25:06,612 --> 00:25:09,317
Samantha: It's a stuffed
potato pancake, so the mushroom
filling is in there.
621
00:25:09,350 --> 00:25:11,956
- It's inside?
- It's inside, Chef.
622
00:25:14,227 --> 00:25:16,699
Mysterious.
623
00:25:16,732 --> 00:25:19,872
If I mess this up, I'm gonna be
super disappointed in myself.
624
00:25:19,905 --> 00:25:23,913
Amanda, do you feel that your
lovely family, would they be
happy with this falafel?
625
00:25:23,946 --> 00:25:27,053
- Absolutely.
- Thank you.
626
00:25:27,086 --> 00:25:30,660
Were you planning on giving it
some more color or wow
627
00:25:30,693 --> 00:25:32,029
or is that what
it's supposed to look like?
628
00:25:32,063 --> 00:25:35,035
- I was, but I ran out of time.
- Ran out of time.
629
00:25:35,035 --> 00:25:37,641
Michael, you kinda separated
yourself from the pack.
630
00:25:37,674 --> 00:25:39,377
You're one of the few
that did dessert.
631
00:25:39,377 --> 00:25:40,714
Do you think that decision
paid off?
632
00:25:40,747 --> 00:25:43,452
- I hope so.
- Gordon: Well done.
633
00:25:43,452 --> 00:25:46,257
Brandi, are you happy with
the decision of putting in some
cashews into that polenta?
634
00:25:46,257 --> 00:25:48,495
I am. It's super creamy.
635
00:25:48,529 --> 00:25:50,867
I feel like it tastes
like it has heavy cream
and butter in it.
636
00:25:50,900 --> 00:25:51,936
Mm-hmm.
637
00:25:54,040 --> 00:25:56,444
- Wow.
- Yeah, a lot of good stuff
out there.
638
00:25:56,444 --> 00:25:58,081
- Gordon: There's some great
dishes out there.
- Joe: Yeah.
639
00:25:58,081 --> 00:26:01,822
How many techniques did he do?
He was a busy boy.
640
00:26:01,856 --> 00:26:04,293
Yeah, that's, like,
a restaurant ready dish.
641
00:26:04,327 --> 00:26:06,064
Mm-hmm.
Let's go to the bottom.
642
00:26:06,097 --> 00:26:07,801
Look at that garden out there
and then look at her plate.
643
00:26:07,834 --> 00:26:10,139
Aarón: There's
nothing happening.
644
00:26:10,172 --> 00:26:11,609
She's usually pretty smart.
Something's not right today.
645
00:26:11,642 --> 00:26:13,145
- Shall we?
- I'm ready.
646
00:26:15,717 --> 00:26:18,756
Tonight the plates,
some of the most spectacular.
647
00:26:18,790 --> 00:26:22,798
It really confirms how much
I've grown to love vegan food.
648
00:26:22,798 --> 00:26:25,335
With that said, we've agreed
on three exceptional dishes.
649
00:26:25,369 --> 00:26:27,674
Remember, one of you three
650
00:26:27,707 --> 00:26:31,181
will receive
a stunning immunity pin,
651
00:26:31,214 --> 00:26:33,820
and the first dish
we'd like to taste and take
a much deeper look at,
652
00:26:33,853 --> 00:26:39,698
we felt that this individual put
their own spin on vegan food,
653
00:26:39,698 --> 00:26:42,871
and it really does
ooze such finesse.
654
00:26:42,904 --> 00:26:45,910
Please come forward...
655
00:26:48,215 --> 00:26:51,187
- Derrick.
- Yes.
656
00:26:53,826 --> 00:26:56,732
Wow, what a relief.
Finally, I'm in the top three.
657
00:26:56,732 --> 00:26:59,170
I listened to Gordon,
I took all of his advice,
658
00:26:59,170 --> 00:27:00,439
and got it on the plate.
659
00:27:00,472 --> 00:27:01,942
I'm stoked.
660
00:27:01,976 --> 00:27:03,913
Gordon: Young man,
describe the dish.
661
00:27:03,946 --> 00:27:06,017
Derrick:
This is a beet tartare
662
00:27:06,050 --> 00:27:09,725
with a smashed avocado base,
a cashew garlic aioli,
663
00:27:09,725 --> 00:27:12,864
and a scratch made
sesame crostini.
664
00:27:12,898 --> 00:27:14,500
This dish is flashy.
It's you.
665
00:27:14,535 --> 00:27:16,037
It's just everything we want
on a plate.
666
00:27:16,037 --> 00:27:17,039
Thank you, Chef.
667
00:27:28,495 --> 00:27:30,032
Derrick, the beetroots
are delicious.
668
00:27:30,065 --> 00:27:31,902
I'm glad you didn't
just blitz your beetroot,
669
00:27:31,936 --> 00:27:33,271
so we got some texture.
670
00:27:33,271 --> 00:27:36,010
But a touch of chili
running through that,
671
00:27:36,044 --> 00:27:37,814
I think it would've been
a near perfect dish.
672
00:27:37,848 --> 00:27:39,183
Yeah, I think the genius for me
673
00:27:39,217 --> 00:27:41,889
was you were able to pair
beets with avocado,
674
00:27:41,922 --> 00:27:44,126
which is hard sort of
marriage to make.
675
00:27:44,160 --> 00:27:46,866
You have something
that's very creamy
and fresh with avocado,
676
00:27:46,899 --> 00:27:49,872
and then you have beets,
which are very earthy and dense.
677
00:27:49,905 --> 00:27:52,844
The fact that you chose
those particular ingredients
678
00:27:52,878 --> 00:27:55,884
to highlight the beets I think
is really smart and clever.
679
00:27:55,917 --> 00:27:58,823
- Thank you.
- Joe: I think this dish
is better
680
00:27:58,856 --> 00:28:01,194
than versions I have of this
in my restaurants.
681
00:28:01,227 --> 00:28:04,935
This is a crowd pleaser,
a money maker, and a winner.
682
00:28:04,968 --> 00:28:06,972
- Great dish.
- Thank you, Chef.
683
00:28:07,006 --> 00:28:08,375
- Thank you, Derrick.
Good job.
- Good job.
684
00:28:08,375 --> 00:28:11,114
Wow. That's awesome.
685
00:28:12,249 --> 00:28:14,020
You killed it, Derrick.
686
00:28:14,053 --> 00:28:16,625
All righty, the second dish
that we would like
to taste further
687
00:28:16,659 --> 00:28:20,833
is from someone who has been
in the middle of the pack
up to this point
688
00:28:20,867 --> 00:28:25,543
but came to life by cooking
in her cultural wheelhouse.
689
00:28:25,543 --> 00:28:28,348
Please come forward, Amanda.
690
00:28:28,381 --> 00:28:31,054
- Yay!
- Get it, girl.
691
00:28:31,087 --> 00:28:32,757
I'm so excited.
692
00:28:32,791 --> 00:28:35,229
I know my family would be
so proud of this dish.
693
00:28:35,262 --> 00:28:36,932
Aarón: Amanda,
please describe your dish.
694
00:28:36,932 --> 00:28:38,970
Amanda: Today I made for you
a falafel
695
00:28:38,970 --> 00:28:41,976
using cilantro, parsley,
and mint from the garden.
696
00:28:42,009 --> 00:28:44,180
And I also made
a pickled watermelon radish
697
00:28:44,213 --> 00:28:46,952
along with
a tomato cilantro salad
698
00:28:46,986 --> 00:28:49,825
and a creamy tahini sauce
and homemade pita.
699
00:28:49,858 --> 00:28:51,862
It is everything that
a falafel should be.
700
00:28:51,895 --> 00:28:54,333
It is inviting.
It looks so beautiful.
701
00:28:54,367 --> 00:28:58,408
This is just too good to not
want to just jump in right now.
702
00:29:08,796 --> 00:29:10,065
The pita bread is thin.
703
00:29:10,098 --> 00:29:11,869
It's got that toasty flavor
that you want.
704
00:29:11,902 --> 00:29:13,906
But what lifts this for me
which I've never had before
705
00:29:13,940 --> 00:29:15,409
is the pickling
of those radishes.
706
00:29:15,409 --> 00:29:17,847
Right amount
of acidity in there.
Delicious.
707
00:29:17,881 --> 00:29:19,350
But then the falafel,
the crispiness,
708
00:29:19,383 --> 00:29:21,855
the way you were flavoring
that chickpea,
709
00:29:21,889 --> 00:29:23,859
and the cook on them
is exceptional.
710
00:29:23,859 --> 00:29:27,366
So it is street food elevated
to restaurant quality.
711
00:29:27,366 --> 00:29:29,170
Thank you, Chef.
712
00:29:29,170 --> 00:29:31,909
I bow down to your falafel-ness.
This is unreal.
713
00:29:31,942 --> 00:29:34,313
It's just everything
you expect, you know?
714
00:29:34,347 --> 00:29:38,188
The creamy herbaceous interior
of the falafel is there.
715
00:29:38,221 --> 00:29:40,994
You didn't
over-fry the exterior,
which a lot of people do.
716
00:29:41,027 --> 00:29:42,396
I love it. Beyond reproach.
717
00:29:42,429 --> 00:29:44,333
- Thank you so much.
- Aarón: Delicious.
718
00:29:44,333 --> 00:29:45,837
This is a perfect falafel,
719
00:29:45,870 --> 00:29:47,874
but in this level
of competition,
720
00:29:47,907 --> 00:29:52,383
is a perfect falafel enough
to win immunity?
721
00:29:52,383 --> 00:29:54,253
We'll find out.
722
00:29:54,286 --> 00:29:55,455
- Good job.
- Thank you, Amanda.
723
00:29:55,489 --> 00:29:56,558
Thank you so much.
724
00:29:56,592 --> 00:29:58,395
Good job, Amanda!
725
00:29:58,428 --> 00:30:00,065
Hey! Ha ha!
726
00:30:00,065 --> 00:30:01,635
- Good job.
- Awesome. Good job.
727
00:30:01,669 --> 00:30:04,006
Thanks.
728
00:30:04,040 --> 00:30:05,810
The final vegan dish
in the top three
729
00:30:05,843 --> 00:30:08,048
that we'd like to taste,
it's made by a cook
730
00:30:08,048 --> 00:30:11,387
who really presented
a restaurant quality plate,
731
00:30:11,387 --> 00:30:15,028
and it belongs to Bowen.
732
00:30:16,331 --> 00:30:19,938
This moment is what
I've been waiting for.
733
00:30:19,938 --> 00:30:22,510
The technique, the flavors,
734
00:30:22,544 --> 00:30:26,017
the creations all in this dish,
735
00:30:26,050 --> 00:30:28,154
I deserve to get
the immunity pin.
736
00:30:28,188 --> 00:30:30,192
All right, Bowen,
tell us what you made.
737
00:30:30,192 --> 00:30:33,699
Bowen: I made a tofu scallop
Chinese cabbage roll
738
00:30:33,699 --> 00:30:36,104
and a mango coconut risotto,
739
00:30:36,170 --> 00:30:39,978
and then served
with Thai curry sauce.
740
00:30:40,045 --> 00:30:42,082
It looks appealing.
It looks complex.
741
00:30:42,082 --> 00:30:44,353
You can see the work,
you can see the thought,
742
00:30:44,353 --> 00:30:46,491
and you can see the time
that went into it.
743
00:30:46,525 --> 00:30:47,994
Thank you so much.
744
00:30:48,028 --> 00:30:49,865
Can't wait to eat this.
745
00:30:52,269 --> 00:30:53,271
Look at that.
746
00:31:00,953 --> 00:31:03,491
- Tofu is exceptional.
- Thank you.
747
00:31:03,526 --> 00:31:05,530
Risotto, I don't think
it needs that risotto,
748
00:31:05,530 --> 00:31:08,468
and there's nowhere in Italy
that puts mango in a risotto.
749
00:31:08,536 --> 00:31:10,372
But the flavors are on point,
750
00:31:10,372 --> 00:31:13,211
and I think what you've done
is beautifully articulated
751
00:31:13,244 --> 00:31:15,048
the fake scallops with the sear
752
00:31:15,082 --> 00:31:18,088
and just
the perfect color on them.
Good job, Bowen.
753
00:31:18,154 --> 00:31:20,125
Aarón: What you have here
is truly elegant.
754
00:31:20,125 --> 00:31:22,496
I don't know how,
but you did it, young man.
755
00:31:22,530 --> 00:31:23,899
I'm really taken back by it.
756
00:31:23,933 --> 00:31:26,137
If you want vegan food
that's creative,
757
00:31:26,170 --> 00:31:27,507
that's packed with flavor,
758
00:31:27,507 --> 00:31:30,178
that has voice and a narrative,
this is it.
759
00:31:30,212 --> 00:31:33,953
I think that dish is kind of
a triumph in textures as well.
760
00:31:33,986 --> 00:31:36,224
This is real top class dish.
761
00:31:36,257 --> 00:31:37,627
Thank you.
I'm really happy.
762
00:31:37,660 --> 00:31:39,296
- Thank you.
- Thank you so much.
763
00:31:39,330 --> 00:31:42,771
- Good job, Bowen.
- Good job.
764
00:31:42,771 --> 00:31:44,106
- Delicious.
- Come on.
765
00:31:44,140 --> 00:31:47,079
- That was good.
- Great job.
766
00:31:47,112 --> 00:31:50,218
Very tough. So Derrick,
the beet was delicious.
767
00:31:50,252 --> 00:31:52,322
Just keep cooking like that.
768
00:31:52,356 --> 00:31:54,694
- Gordon: And falafel?
- Is it good enough?
769
00:31:54,728 --> 00:31:56,565
Honestly, it was delicious.
770
00:31:56,598 --> 00:31:58,001
Joe: Bowen's dish?
771
00:31:58,001 --> 00:32:00,172
I think it is so clever
to make those scallops.
772
00:32:00,205 --> 00:32:01,374
Gordon:
Yeah, it's a tough one.
773
00:32:01,407 --> 00:32:03,244
- Joe: Got it? We agreed?
- Yeah.
774
00:32:05,550 --> 00:32:10,325
Derrick, Amanda, Bowen,
three amazing vegan dishes,
775
00:32:10,325 --> 00:32:13,331
but only one of you
will receive the immunity pin.
776
00:32:13,364 --> 00:32:17,139
The dish tonight that deserves
the immunity pin
777
00:32:17,172 --> 00:32:19,611
by a fraction above
the other two,
778
00:32:19,611 --> 00:32:21,380
congratulations goes to...
779
00:32:36,177 --> 00:32:38,181
Gordon:
Derrick, Amanda, Bowen,
780
00:32:38,181 --> 00:32:41,220
the vegan that dish that
deserves the immunity pin
781
00:32:41,254 --> 00:32:43,592
by a fraction above
the other two,
782
00:32:43,626 --> 00:32:45,328
congratulations goes to...
783
00:32:48,803 --> 00:32:50,105
Amanda!
784
00:32:50,138 --> 00:32:52,409
- Yay.
- Let's go!
785
00:32:53,679 --> 00:32:56,117
- Thank you.
- Good job.
786
00:32:56,150 --> 00:32:59,256
- Gordon:
Please, come and get your pin.
- Thank you.
787
00:32:59,290 --> 00:33:01,194
Yay! I have the immunity pin!
788
00:33:01,194 --> 00:33:03,064
Yay! Thank you.
Thank you so much.
789
00:33:03,097 --> 00:33:05,068
I didn't think
it was gonna happen.
790
00:33:05,068 --> 00:33:06,939
I'm so proud of myself.
791
00:33:06,972 --> 00:33:10,011
All three of you, please,
make your way up to the balcony.
Well done.
792
00:33:10,045 --> 00:33:12,316
- Great job.
- Good job, Amanda.
793
00:33:12,382 --> 00:33:14,353
Amanda:
I love the balcony!
794
00:33:15,455 --> 00:33:17,025
This is amazing.
795
00:33:19,531 --> 00:33:22,236
Sadly, we also noticed
a few dishes tonight
796
00:33:22,269 --> 00:33:26,244
that did not meet our
"MasterChef: Back to Win"
standards.
797
00:33:26,244 --> 00:33:29,618
That means one of you
will be leaving.
798
00:33:29,618 --> 00:33:31,588
The first dish
we must examine even further
799
00:33:31,622 --> 00:33:35,095
looks slightly anemic,
a little bit unfinished,
800
00:33:35,128 --> 00:33:37,266
and we were concerned
801
00:33:37,299 --> 00:33:40,506
it may not be cooked
properly either.
802
00:33:40,540 --> 00:33:42,342
Please come forward...
803
00:33:43,846 --> 00:33:46,217
- Shelly.
- Yep.
804
00:33:46,250 --> 00:33:48,221
I'm so disappointed
in myself right now.
805
00:33:48,254 --> 00:33:52,496
This is a dish that
I've made on a weekly basis
806
00:33:52,530 --> 00:33:55,035
for my daughter.
I should've done better.
807
00:33:55,068 --> 00:33:57,874
Gordon: Please describe your
dish and tell me what you
brought in from the garden.
808
00:33:57,907 --> 00:34:00,746
Shelly: It's a curry tofu topped
with a vegan sour cream
809
00:34:00,780 --> 00:34:02,617
and a scratch made roti.
810
00:34:02,650 --> 00:34:06,290
And from the garden,
green beans, bell peppers,
and shallots.
811
00:34:06,290 --> 00:34:09,363
It doesn't look like you.
It looks bare.
812
00:34:09,363 --> 00:34:10,666
100%.
813
00:34:21,888 --> 00:34:23,224
Shelly, oh, dear.
814
00:34:23,258 --> 00:34:25,630
Watching the way
you cooked previously,
815
00:34:25,663 --> 00:34:27,199
it's such a dream.
816
00:34:27,232 --> 00:34:29,638
Tonight you've had a nightmare,
young lady.
817
00:34:29,704 --> 00:34:31,407
The curry's just over-reduced,
818
00:34:31,474 --> 00:34:35,215
and there's nowhere
near enough vegetables in there
819
00:34:35,248 --> 00:34:38,889
that screams
a beautiful vegan curry.
820
00:34:38,889 --> 00:34:41,394
The balance of spice
is delicious.
821
00:34:41,427 --> 00:34:44,601
The rest is just--
it's not Shelly.
822
00:34:44,601 --> 00:34:47,406
These dish is so warming
and emotional.
823
00:34:47,439 --> 00:34:49,243
I can tell
it's emotional for you.
824
00:34:49,276 --> 00:34:50,478
I think in your head,
825
00:34:50,513 --> 00:34:52,617
you wanted this to be
something so grand
826
00:34:52,650 --> 00:34:55,656
that you forgot to kind of
put in some of the elements
of the dish.
827
00:34:55,690 --> 00:34:57,359
It just needs more veggie.
828
00:34:57,359 --> 00:34:59,296
You could've really realized
that garden in a different way.
829
00:34:59,330 --> 00:35:01,367
- Absolutely.
- Joe: I agree with
all the comments.
830
00:35:01,400 --> 00:35:04,574
It seems like
an unfinished dish to me,
which I think it is.
831
00:35:04,608 --> 00:35:06,477
Absolutely.
832
00:35:06,511 --> 00:35:09,183
- Thanks, Shelly.
- Joe: Thanks.
833
00:35:09,183 --> 00:35:13,324
Okay, the next dish
comes from a cook
834
00:35:13,358 --> 00:35:17,332
who made an impressive mark
in season nine,
835
00:35:17,399 --> 00:35:21,842
but whose vegan cooking skills
missed the mark tonight.
836
00:35:21,875 --> 00:35:26,417
Please come forward, Samantha.
837
00:35:26,450 --> 00:35:28,321
Samantha:
My heart is definitely
in my stomach.
838
00:35:28,354 --> 00:35:30,726
Bottom three is never
an easy place to be.
839
00:35:30,726 --> 00:35:31,928
My dish may look simple,
840
00:35:31,962 --> 00:35:33,464
but at the end of the day,
841
00:35:33,464 --> 00:35:34,634
I think the seasoning
is on point,
842
00:35:34,668 --> 00:35:37,205
and I think the judges
will see that.
843
00:35:37,239 --> 00:35:38,676
- Joe: Thank you.
- Samantha: Mm-hmm.
844
00:35:38,709 --> 00:35:40,646
Okay, Samantha,
what did you make us?
845
00:35:40,680 --> 00:35:43,151
Samantha: Today I have for you
a stuffed potato pancake
846
00:35:43,184 --> 00:35:48,227
with a mushroom filling,
and I made a vegan sour cream
to go with it.
847
00:35:48,227 --> 00:35:49,931
It looks so minimalistic.
848
00:35:49,964 --> 00:35:53,471
It's like we took
half your time away.
849
00:35:53,505 --> 00:35:55,208
Shall we?
850
00:36:05,696 --> 00:36:07,366
Aarón: You know,
what this tastes like to me
851
00:36:07,399 --> 00:36:09,436
is like a frozen pocket
of something
852
00:36:09,470 --> 00:36:12,342
that you would get
in the frozen section.
853
00:36:12,376 --> 00:36:14,413
It's just mashed potatoes
with mushrooms in there.
854
00:36:14,446 --> 00:36:17,687
There's no heat,
there's no usage of herbs.
855
00:36:17,720 --> 00:36:19,356
It's just really boring.
856
00:36:19,390 --> 00:36:22,295
This seems to me like--
I'm gonna tell you straight.
857
00:36:22,329 --> 00:36:25,368
It seems like one component
out of four
858
00:36:25,402 --> 00:36:29,043
of a mediocre breakfast
or brunch plate.
859
00:36:29,076 --> 00:36:31,147
I've got hardly any flavor
in my mushrooms.
860
00:36:31,180 --> 00:36:34,654
All I've got is a really nice
crispy outside of that potato.
861
00:36:34,687 --> 00:36:36,992
It's almost like I'm talking
to the wrong person
862
00:36:37,025 --> 00:36:38,595
because I know what you've done,
863
00:36:38,629 --> 00:36:41,233
but I'm just not
tasting it tonight.
I'm sorry.
864
00:36:41,267 --> 00:36:43,471
Yes, Chef. Thank you.
865
00:36:46,377 --> 00:36:49,651
Aarón: The final dish
that we would like to taste
from the bottom three
866
00:36:49,684 --> 00:36:55,462
is from somebody whose sauce
left a lot to be desired.
867
00:36:55,495 --> 00:36:57,032
Oh, ( bleep ). That's me.
868
00:36:57,099 --> 00:36:58,769
Please come forward...
869
00:37:08,722 --> 00:37:12,262
Aarón: The final dish
that we would like to taste
from the bottom three
870
00:37:12,295 --> 00:37:16,470
is from Fred.
871
00:37:16,505 --> 00:37:18,441
Fred: I took a huge risk
with this dish,
872
00:37:18,441 --> 00:37:21,180
and the judges know I can
execute vegan food properly.
873
00:37:21,247 --> 00:37:24,888
- Fred.
- But I can see there's
a lot of disappointment
874
00:37:24,921 --> 00:37:27,359
in the three judges' eyes.
875
00:37:27,392 --> 00:37:28,629
Joe: Fred,
please describe your dish.
876
00:37:28,629 --> 00:37:31,133
Fred: I have here today
a tofu gnudi
877
00:37:31,167 --> 00:37:34,039
with a mapo sauce that features
the roasted garden vegetables
878
00:37:34,072 --> 00:37:35,509
and some tofu crema.
879
00:37:35,543 --> 00:37:37,880
Fred, you know,
you plate like an artist,
880
00:37:37,947 --> 00:37:39,918
and it's like you had blindfold
on tonight.
881
00:37:39,951 --> 00:37:42,957
This presentation is like we're
back to "MasterChef Junior."
882
00:37:42,990 --> 00:37:44,627
It's just clumped in a bowl.
883
00:37:52,844 --> 00:37:54,279
Uh, ooh, Fred,
884
00:37:54,313 --> 00:37:56,985
my issue here is
you've got so much salt
885
00:37:57,018 --> 00:37:59,323
it's absolutely imploding.
886
00:37:59,356 --> 00:38:01,093
And the gnudi are rock hard
887
00:38:01,093 --> 00:38:03,297
and so there's just no texture.
888
00:38:03,331 --> 00:38:04,801
There's a richness
behind the tofu.
889
00:38:04,801 --> 00:38:07,740
I love that,
but it tastes canned.
890
00:38:07,740 --> 00:38:12,449
- Oh, damn.
- For me to see this and that
promise of mapo tofu,
891
00:38:12,482 --> 00:38:14,687
and I get this and I'm just
completely let down.
892
00:38:14,721 --> 00:38:17,492
It is way over the top salty,
893
00:38:17,527 --> 00:38:19,898
but the great thing that I love
is actually the eggplant.
894
00:38:19,964 --> 00:38:22,703
It's perfectly cooked.
It's melting in your mouth.
I dig that.
895
00:38:22,737 --> 00:38:24,373
Joe: The idea
of the dish is good,
896
00:38:24,406 --> 00:38:26,143
but your technique
really let you down.
897
00:38:26,177 --> 00:38:28,749
The errors are significant here,
898
00:38:28,782 --> 00:38:30,351
because it's difficult
to eat this.
899
00:38:30,385 --> 00:38:33,424
It's hard to believe
that just last week
900
00:38:33,457 --> 00:38:36,397
you were wearing an immunity pin
and standing tall
901
00:38:36,397 --> 00:38:38,401
and proud in front
of the competition,
902
00:38:38,401 --> 00:38:40,806
and you've fallen flat,
young man.
903
00:38:40,840 --> 00:38:41,975
Thank you, Fred.
904
00:38:46,183 --> 00:38:48,254
Shelly, Samantha, Fred,
905
00:38:48,287 --> 00:38:51,060
Joe, Aarón, and myself
have got a very tough decision
to think about.
906
00:38:51,093 --> 00:38:53,999
Please excuse us. Gents.
907
00:38:55,536 --> 00:38:57,673
I hate this part.
908
00:38:57,673 --> 00:39:00,846
Gordon: So, Shelly's, the dish
was half-finished, wasn't it?
909
00:39:00,880 --> 00:39:03,819
- Yeah. It's too bad.
- And Samantha's,
910
00:39:03,886 --> 00:39:06,858
it's almost like Samantha
had checked out halfway through.
911
00:39:06,892 --> 00:39:09,463
I can't believe that
that's an hour of work.
912
00:39:09,496 --> 00:39:11,701
- Yeah.
- Mine was boring, you know?
913
00:39:11,768 --> 00:39:14,439
- They called my canned.
- They called mine frozen.
914
00:39:14,473 --> 00:39:16,578
Fred was dreaming tonight.
That's not him, is it?
915
00:39:16,611 --> 00:39:18,916
- No, it's not.
- The eggplant was good.
916
00:39:18,949 --> 00:39:21,420
Yes, that was
one pleasant respite.
917
00:39:21,453 --> 00:39:22,623
- Are we clear?
- Yep, we're clear.
918
00:39:22,657 --> 00:39:23,692
Ready?
919
00:39:25,094 --> 00:39:27,934
- Good luck, guys.
- You too.
920
00:39:30,606 --> 00:39:32,643
Right, this has been
a very tough decision,
921
00:39:32,677 --> 00:39:37,520
but there was one dish
that we felt was way below par.
922
00:39:37,553 --> 00:39:38,922
That dish belongs to...
923
00:39:44,968 --> 00:39:46,437
Samantha.
924
00:39:48,241 --> 00:39:50,044
Aw, Samantha.
925
00:39:50,078 --> 00:39:55,656
Tonight that dish
wasn't anywhere near
"MasterChef: Back to Win."
926
00:39:55,723 --> 00:39:59,496
Fred, Shelly,
say goodbye to Samantha
927
00:39:59,530 --> 00:40:01,100
and head back to your benches,
please.
928
00:40:01,133 --> 00:40:02,168
I love you so much.
929
00:40:04,841 --> 00:40:07,112
- See you in New York, okay?
- Thank you.
930
00:40:17,800 --> 00:40:22,543
Young lady, tonight
you may have cooked
like you'd given up,
931
00:40:22,576 --> 00:40:24,046
but let me tell you something
really important.
932
00:40:24,079 --> 00:40:27,285
I haven't given up on you.
Continue that journey.
933
00:40:27,285 --> 00:40:29,089
- Promise me?
- Yes, I promise, Chef.
934
00:40:29,122 --> 00:40:31,795
You have so much talent.
You know what's right
and what's wrong.
935
00:40:31,861 --> 00:40:36,003
This doesn't define you.
Hopefully it just
makes you stronger.
936
00:40:36,036 --> 00:40:39,076
Sam, please place the apron
on your bench and say goodbye.
937
00:40:39,109 --> 00:40:41,781
- Thank you.
- Take care.
938
00:40:43,919 --> 00:40:45,990
Love you, Sam!
939
00:40:46,023 --> 00:40:49,831
Samantha: To be back to cook
for these judges again
has been amazing.
940
00:40:49,831 --> 00:40:52,570
It's an amazing experience
connecting with some
of these other chefs.
941
00:40:52,570 --> 00:40:54,741
( murmuring )
942
00:40:54,774 --> 00:40:57,580
In past seasons, they've looked
at somebody's potential,
943
00:40:57,613 --> 00:40:58,815
but we all have potential,
944
00:40:58,849 --> 00:41:00,819
so that's not a factor
this season.
945
00:41:00,853 --> 00:41:03,257
Season 12 is unlike
any other beast.
946
00:41:03,290 --> 00:41:04,661
Damn.
947
00:41:04,694 --> 00:41:06,063
See you later, girl.
948
00:41:06,096 --> 00:41:08,902
But my culinary journey
is not over for me.
949
00:41:08,935 --> 00:41:10,071
Bye, everyone.
950
00:41:10,104 --> 00:41:12,208
The competition is just
too tough this year.
951
00:41:14,313 --> 00:41:16,383
- Gordon: Next time...
- Welcome back!
952
00:41:16,417 --> 00:41:18,120
the cooks take
a virtual culinary trip
around the globe...
953
00:41:18,154 --> 00:41:19,757
Japan!
954
00:41:19,791 --> 00:41:21,861
...in a Southern inspired
fusion challenge.
955
00:41:21,895 --> 00:41:24,934
Oh, great.
Ethiopian Southern fusion?
That ( bleep ) crazy.
956
00:41:24,967 --> 00:41:27,372
With celebrity chef
Tiffany Derry in the house...
957
00:41:27,405 --> 00:41:30,044
The idea is to punch in as
much flavor as quick as you can.
958
00:41:30,078 --> 00:41:31,748
I'm really scared now.
959
00:41:31,748 --> 00:41:33,017
- Taste that before?
- Never even heard of it.
960
00:41:33,050 --> 00:41:34,887
- Gordon: Oh, my Lord.
- Why is it dropping?
961
00:41:34,921 --> 00:41:36,791
They look like they're burning.
962
00:41:36,825 --> 00:41:38,327
- Gordon: Southern fusion...
- You're onto something.
963
00:41:38,327 --> 00:41:40,198
Joe: It really is
a celebration of flavor.
964
00:41:40,198 --> 00:41:41,634
It's called perfection.
965
00:41:41,668 --> 00:41:42,903
...spirals into confusion.
966
00:41:42,937 --> 00:41:45,141
- Joe: This dish was bad.
- Just bizarre.
967
00:41:45,174 --> 00:41:46,911
It's kind of a disaster.
968
00:41:46,945 --> 00:41:48,949
I should've paid attention
in geography.