1 00:00:01,135 --> 00:00:03,841 Gordon: Previously on "MasterChef: Back to Win"... 2 00:00:03,875 --> 00:00:07,248 - Ramsay to Coast Guard. - The top 18 faced their first team challenge of the season. 3 00:00:07,281 --> 00:00:11,189 You will be feeding the women and men of the U. S. Coast Guard. 4 00:00:11,222 --> 00:00:14,262 - Uh-oh. - Let's get some chow, men! 5 00:00:14,295 --> 00:00:15,732 - How long are you blanching them? - Don't holler at me. 6 00:00:15,765 --> 00:00:17,434 Don't jump ship. 7 00:00:17,468 --> 00:00:18,671 But under a heavy barrage of pressure... 8 00:00:18,704 --> 00:00:19,706 Where's the potatoes? 9 00:00:19,706 --> 00:00:20,742 It's stressing everybody out. 10 00:00:20,775 --> 00:00:22,177 On the ( bleep ) floor, 11 00:00:22,211 --> 00:00:23,413 and we've just put them back on the grill? 12 00:00:23,446 --> 00:00:26,252 ( bleeping ) 13 00:00:26,286 --> 00:00:28,089 ...one cook fought a losing battle. 14 00:00:28,123 --> 00:00:31,429 Alejandro, hand me your apron. 15 00:00:31,429 --> 00:00:32,398 Tonight... 16 00:00:32,398 --> 00:00:34,302 It's a secret that's so big, 17 00:00:34,368 --> 00:00:36,372 I'm almost afraid to say it on national television. 18 00:00:36,406 --> 00:00:38,778 ...a shocking truth sets the cooks on a challenge 19 00:00:38,811 --> 00:00:40,380 no one saw coming. 20 00:00:40,380 --> 00:00:43,320 - I actually love vegan food. - That can't be true. 21 00:00:43,353 --> 00:00:46,159 Tonight you have to cook an incredible vegan dish. 22 00:00:46,192 --> 00:00:49,131 Vegetables by themselves? It's like a bad nightmare. 23 00:00:49,131 --> 00:00:51,135 You gotta go now. 24 00:00:51,169 --> 00:00:52,639 With immunity and elimination at stake... 25 00:00:52,672 --> 00:00:55,712 This is a crowd pleaser, a money maker, and a winner. 26 00:00:55,712 --> 00:00:57,515 ...the proof is on the plate. 27 00:00:57,515 --> 00:01:00,688 - That is not good. - The errors are significant here. 28 00:01:01,690 --> 00:01:02,726 Say goodbye. 29 00:01:18,490 --> 00:01:20,394 It's an exciting challenge tonight. 30 00:01:20,427 --> 00:01:22,866 And this genre of food is very hard to execute. 31 00:01:22,899 --> 00:01:24,435 Mm. Yeah. 32 00:01:24,468 --> 00:01:27,408 ( cheering ) 33 00:01:27,441 --> 00:01:28,678 - Welcome back. - Let's go! 34 00:01:28,678 --> 00:01:30,982 - Let's go, guys. - Let's go, let's go! 35 00:01:30,982 --> 00:01:35,692 Being top 17 and winning our first team challenge, it feels amazing, 36 00:01:35,692 --> 00:01:39,298 but so far I've been right in the middle of the pack. 37 00:01:39,332 --> 00:01:41,002 Good to see you all. Line up. 38 00:01:41,035 --> 00:01:44,710 I wanna show the judges that I'm not here to just skate by. 39 00:01:44,743 --> 00:01:46,647 I'm here to win. 40 00:01:46,680 --> 00:01:49,720 Right, all of you, welcome back to the MasterChef kitchen. 41 00:01:49,753 --> 00:01:52,826 We just came off a very big field challenge, 42 00:01:52,859 --> 00:01:55,297 so tonight we got a clean slate. 43 00:01:55,330 --> 00:01:59,338 That means the immunity pin is up for grabs again. 44 00:01:59,338 --> 00:02:01,476 - All: Yes, Chef. - For tonight's challenge 45 00:02:01,510 --> 00:02:03,614 we're doing another "MasterChef" first, 46 00:02:03,614 --> 00:02:07,321 not just because the challenge has never been seen before, 47 00:02:07,354 --> 00:02:10,160 but because I've been keeping a culinary secret 48 00:02:10,193 --> 00:02:11,597 I've never told any of you. 49 00:02:14,503 --> 00:02:16,472 It's a secret that's so big, 50 00:02:16,507 --> 00:02:19,713 I'm almost afraid to say it on national television. 51 00:02:22,484 --> 00:02:24,388 Don't worry, Gordon. This is a safe space. 52 00:02:24,422 --> 00:02:28,698 - We'll support you. - Right? 53 00:02:28,764 --> 00:02:31,837 After all these years, 54 00:02:31,837 --> 00:02:34,241 I can finally admit 55 00:02:34,275 --> 00:02:36,212 that I actually love vegan food. 56 00:02:36,212 --> 00:02:38,116 - Wow. - That can't be true. 57 00:02:38,183 --> 00:02:43,393 Are you serious? Mr. Beef Wellington likes vegetables by themselves? 58 00:02:43,426 --> 00:02:45,732 This just sounds like a bad nightmare. 59 00:02:45,765 --> 00:02:47,769 It's taken me 20 years to get to this point. 60 00:02:47,769 --> 00:02:49,740 ( bleep ) cauliflower steak. 61 00:02:49,740 --> 00:02:51,844 Should be a ribeye steak, not a cauliflower steak. 62 00:02:51,877 --> 00:02:53,480 You know I'm not a rabbit, 63 00:02:53,514 --> 00:02:55,718 and yet you serve me food that's fit for a rabbit hutch. 64 00:02:55,752 --> 00:02:58,023 In fact, I'm not even going to eat it. 65 00:02:58,056 --> 00:03:01,964 Guys, honestly, if I can learn to cook phenomenal vegan food 66 00:03:01,997 --> 00:03:03,834 after all those years hating vegan, 67 00:03:03,901 --> 00:03:06,239 then you can learn too. 68 00:03:06,239 --> 00:03:08,209 Anyone with a good knowledge of flavors and techniques 69 00:03:08,243 --> 00:03:10,581 is capable of amazing vegan cooking. 70 00:03:10,581 --> 00:03:11,984 All: Yes, Chef. 71 00:03:12,017 --> 00:03:13,386 So, tonight your challenge 72 00:03:13,386 --> 00:03:16,359 is cooking us an incredible vegan dish. 73 00:03:16,392 --> 00:03:20,267 When it comes to cooking vegan food, look at me. 74 00:03:20,300 --> 00:03:21,570 I'm a meat guy. 75 00:03:21,570 --> 00:03:23,373 - Wow. - This is gonna be hard. 76 00:03:23,406 --> 00:03:25,778 But first, to give you all a little inspiration, 77 00:03:25,778 --> 00:03:28,584 I'm gonna show you how to prepare a vegan version 78 00:03:28,617 --> 00:03:30,387 of one of my signature dishes 79 00:03:30,420 --> 00:03:32,892 and turn my famous beef wellington... 80 00:03:32,926 --> 00:03:34,428 I knew it! 81 00:03:34,428 --> 00:03:37,669 ...into my infamous beet wellington. 82 00:03:37,702 --> 00:03:40,373 - Oh, wow. - Everyone, please, eyes wide open. 83 00:03:40,407 --> 00:03:43,313 - Whoo! - Being a pastry chef, I don't personally 84 00:03:43,313 --> 00:03:45,383 have a ton of experience cooking with vegan food. 85 00:03:45,417 --> 00:03:48,323 I've never worked without dairy on my side, 86 00:03:48,356 --> 00:03:49,860 so it's definitely gonna be a challenge. 87 00:03:49,860 --> 00:03:52,599 Gordon: I wanna say, beets, I mean, the most amazing beets. 88 00:03:52,632 --> 00:03:55,538 I've part blanched this beetroot here, okay? 89 00:03:55,571 --> 00:03:57,542 Beautifully seasoned it, blanched it in boiling water. 90 00:03:57,575 --> 00:04:01,550 We're gonna wrap this with a vegan beet crepe. 91 00:04:01,583 --> 00:04:03,587 We've taken the tops of the beets, 92 00:04:03,587 --> 00:04:07,428 puréed them with some fresh chives, and made a proper crepe batter. 93 00:04:07,461 --> 00:04:10,333 So lightly oil the pan, season the bottom of the pan, 94 00:04:10,367 --> 00:04:13,707 get that toasting a little bit, 95 00:04:13,741 --> 00:04:14,576 and this crepe in. 96 00:04:14,576 --> 00:04:17,014 Now spread it throughout. 97 00:04:17,047 --> 00:04:20,086 From there, release that. 98 00:04:20,120 --> 00:04:22,725 A little tap, tilt that down, 99 00:04:22,759 --> 00:04:25,330 around, push away, and turn over 100 00:04:25,363 --> 00:04:26,600 and get a really nice color on there. 101 00:04:26,633 --> 00:04:28,069 - Stop it, Chef. - Va-voom. 102 00:04:28,103 --> 00:04:30,575 That goes onto your cling film, okay? 103 00:04:30,575 --> 00:04:32,545 From there, take your mushrooms 104 00:04:32,612 --> 00:04:35,383 and literally just spread that out nice and thinly. 105 00:04:35,417 --> 00:04:39,325 I've got some chestnut mushrooms that I've chopped, take all the water out. 106 00:04:39,325 --> 00:04:43,667 Next take your beet, stick that in the middle, okay? 107 00:04:43,701 --> 00:04:48,042 So we roll that over nice and tight like that, squeezing the ends. 108 00:04:49,478 --> 00:04:50,715 And just tighten that like that. 109 00:04:50,748 --> 00:04:52,886 You can now start to see that sort of shape 110 00:04:52,919 --> 00:04:54,756 of the wellington. 111 00:04:54,756 --> 00:04:56,627 We set that in the fridge, literally like that, five minutes. 112 00:04:56,660 --> 00:04:59,900 Now we start with that vegan pastry. 113 00:04:59,933 --> 00:05:01,435 Lay that down. 114 00:05:01,469 --> 00:05:03,473 We don't use eggs, clearly, 'cause it's vegan. 115 00:05:03,507 --> 00:05:06,412 What I've got is this incredible brine from chickpeas. 116 00:05:06,445 --> 00:05:08,316 - Mmm. - Oh! 117 00:05:08,349 --> 00:05:09,786 Gordon: So brush nicely. 118 00:05:09,820 --> 00:05:13,092 Once you've set your little cylinder in the fridge, 119 00:05:13,126 --> 00:05:15,798 literally sit that on top there. 120 00:05:15,798 --> 00:05:19,840 Now we're gonna roll that over nice and tight 121 00:05:19,873 --> 00:05:23,681 - and then squeeze and twist. - Wow. 122 00:05:23,714 --> 00:05:26,419 Set that again in the fridge five minutes. 123 00:05:26,419 --> 00:05:27,856 Now once that's set, 124 00:05:27,889 --> 00:05:29,526 get your brush again 125 00:05:29,559 --> 00:05:32,765 and lightly paste over with your brine from your chickpeas. 126 00:05:32,799 --> 00:05:36,405 And then I've got some toasted pumpkin seeds 127 00:05:36,439 --> 00:05:37,775 that sit on top, 128 00:05:37,775 --> 00:05:41,783 and that goes in the oven for 12 to 14 minutes. 129 00:05:41,817 --> 00:05:43,486 As that's cooking, 130 00:05:43,521 --> 00:05:44,723 we're gonna start dressing the plate. 131 00:05:44,756 --> 00:05:46,392 And this is where the dish goes up 132 00:05:46,392 --> 00:05:47,695 to a completely 'nother level now. 133 00:05:47,729 --> 00:05:48,964 Nice. 134 00:05:48,964 --> 00:05:51,369 It's so incredible watching Gordon cook... 135 00:05:51,402 --> 00:05:53,339 We've got golden beet purée. 136 00:05:53,339 --> 00:05:56,980 ...he's like an artist bringing paints and colors to life on a blank canvas. 137 00:05:56,980 --> 00:06:00,721 Take these roasted beets and just sit them on the plate. 138 00:06:00,755 --> 00:06:02,692 You just see all these ingredients 139 00:06:02,725 --> 00:06:05,831 just magically transformed into this beautiful vegan dish. 140 00:06:05,831 --> 00:06:08,436 I'm stunned by that transformation. 141 00:06:08,436 --> 00:06:10,775 Take your pastry out. 142 00:06:10,775 --> 00:06:14,014 All: Wow. 143 00:06:14,014 --> 00:06:15,150 That is perfect. 144 00:06:15,183 --> 00:06:17,622 Slice off the ends very carefully. 145 00:06:17,655 --> 00:06:20,060 You can feel how crispy that pastry is. 146 00:06:20,093 --> 00:06:22,030 Lift that up. 147 00:06:22,030 --> 00:06:23,032 Nicely done. 148 00:06:23,066 --> 00:06:24,168 Wow. 149 00:06:24,201 --> 00:06:25,705 And look. Amazing. 150 00:06:25,705 --> 00:06:28,009 - Oh, wow. - That's perfect. 151 00:06:28,009 --> 00:06:31,984 Gordon: A little touch of acidity with a beautiful balsamic vinegar. 152 00:06:32,017 --> 00:06:34,990 And then finally going to finish that 153 00:06:35,023 --> 00:06:39,064 with a nice bright green vinaigrette. 154 00:06:39,098 --> 00:06:40,902 Wow, Chef. 155 00:06:40,902 --> 00:06:44,809 Gordon: And there we have a beautiful roasted beet wellington. 156 00:06:44,843 --> 00:06:46,580 And that's how a true MasterChef 157 00:06:46,613 --> 00:06:49,953 executes a delicious vegan dish. 158 00:06:49,986 --> 00:06:52,725 It's so gorgeous. 159 00:06:55,230 --> 00:06:58,036 Now tonight you'll have one hour 160 00:06:58,069 --> 00:07:01,309 to create a stunning vegan dish. 161 00:07:01,342 --> 00:07:05,551 Now all of the produce will not be found in that pantry. 162 00:07:05,584 --> 00:07:08,657 It will be found in our beautiful MasterChef garden 163 00:07:08,691 --> 00:07:10,260 which is located outside. 164 00:07:10,293 --> 00:07:11,997 All: Oh. 165 00:07:12,030 --> 00:07:16,005 Out there you will find all the freshest fruits and vegetables 166 00:07:16,038 --> 00:07:20,615 that you could ever desire for the most delicious vegan dish. 167 00:07:20,648 --> 00:07:22,451 You'll have access to a limited pantry 168 00:07:22,484 --> 00:07:24,956 with even more vegan-friendly ingredients. 169 00:07:24,990 --> 00:07:27,829 Whoever cooks the best vegan dish tonight 170 00:07:27,862 --> 00:07:30,333 will earn the coveted immunity pin. 171 00:07:30,367 --> 00:07:35,310 And the cook who makes the worst dish tonight will be eliminated. 172 00:07:35,343 --> 00:07:39,184 - Is everybody to hit MasterChef garden? - All: Yes, Chef. 173 00:07:39,218 --> 00:07:42,290 Right. Your 60 minutes start now. 174 00:07:42,324 --> 00:07:45,130 - Let's go. - Go, go, go, go, go. 175 00:07:45,196 --> 00:07:46,667 Go, go, go, go! 176 00:07:46,700 --> 00:07:49,706 - Get to the garden! - Come on, guys. Hustle. 177 00:07:49,739 --> 00:07:51,810 - Push, push, push! Let's go! - Go, go, go, go, go. 178 00:07:51,843 --> 00:07:53,446 Go, go, go, go, go. Come on. 179 00:07:53,479 --> 00:07:55,518 Let's go, let's go, let's go, let's go. 180 00:07:55,518 --> 00:07:56,586 Move it! Move it! 181 00:07:56,620 --> 00:07:58,524 Pressure's on. 182 00:07:58,557 --> 00:08:00,728 - Ooh, that's beautiful. - Oh, my God. 183 00:08:00,761 --> 00:08:02,965 - Okay, and this. - Basil, I am so sorry. 184 00:08:02,999 --> 00:08:04,468 Jalapenos. 185 00:08:04,502 --> 00:08:06,940 The MasterChef Garden is incredible, 186 00:08:06,973 --> 00:08:09,579 but why couldn't we have some meat on ice out there? 187 00:08:09,612 --> 00:08:10,848 We couldn't have a couple turkey legs 188 00:08:10,848 --> 00:08:12,985 or some steaks out there? Like, come on. 189 00:08:13,019 --> 00:08:14,288 Ginger. 190 00:08:14,321 --> 00:08:16,560 Oh, mushrooms. More mushrooms. Sweet. 191 00:08:16,593 --> 00:08:17,829 - Gabe, you good? - Yes, Chef. 192 00:08:17,829 --> 00:08:19,031 - Got a lot of stuff out here. - Inspired? 193 00:08:19,064 --> 00:08:20,868 - Oh, hell yes, Chef. - Good man. 194 00:08:20,901 --> 00:08:22,739 - Mushrooms, leeks. - Gordon: Brandi? 195 00:08:22,772 --> 00:08:24,108 - Brandi: Yes? - Is your garden like this at home? 196 00:08:24,141 --> 00:08:25,911 I actually have a huge herb garden at home... 197 00:08:25,978 --> 00:08:27,648 - I bet you do. - ...because there's not very many herbs 198 00:08:27,682 --> 00:08:29,519 - at the grocery stores around me. - Right. 199 00:08:29,552 --> 00:08:32,558 Garlic. No, I don't need it. 200 00:08:32,558 --> 00:08:34,596 I'm so excited to be doing this vegan challenge 201 00:08:34,629 --> 00:08:36,800 because I was a vegetarian for a good chunk of my life, 202 00:08:36,833 --> 00:08:38,971 and I actually raised my daughter as a vegetarian. 203 00:08:40,708 --> 00:08:42,745 Now I'm about to do a dish that means so much to me, 204 00:08:42,779 --> 00:08:44,516 something I cook for my daughter all the time, 205 00:08:44,549 --> 00:08:46,653 so I'm really excited to show what I can do. 206 00:08:46,686 --> 00:08:49,058 Let's rock and roll, Shanika. 207 00:08:50,126 --> 00:08:52,230 Look at that. Yeah. 208 00:08:54,268 --> 00:08:55,203 Okay. 209 00:08:55,236 --> 00:08:56,940 Ooh, this is heavy. 210 00:08:56,973 --> 00:08:59,913 - Using our muscles today. - Let's get it. 211 00:08:59,946 --> 00:09:01,182 Willie: Come on, come on, come on. 212 00:09:01,215 --> 00:09:02,552 Get those flavors. 213 00:09:03,987 --> 00:09:06,025 Gordon: What a beautiful garden out there. 214 00:09:06,058 --> 00:09:08,096 - Aarón: Yeah, absolutely. - I can see a lot of ideas flowing. 215 00:09:08,129 --> 00:09:11,168 To do the kind of ambitious, complex preparations 216 00:09:11,202 --> 00:09:14,074 to get to a vegan dish and make it flavorful 217 00:09:14,108 --> 00:09:17,515 without using dairy or meat is very difficult. 218 00:09:17,548 --> 00:09:19,351 - Really have to pull out your creativity here. - Yeah, absolutely. 219 00:09:19,351 --> 00:09:21,021 Nope. 220 00:09:21,055 --> 00:09:22,090 Look at this! 221 00:09:22,124 --> 00:09:23,259 Bowen: I can do this! 222 00:09:26,031 --> 00:09:28,336 - There we go. - Being Lebanese, 223 00:09:28,336 --> 00:09:30,841 a lot of our food is veggie forward, 224 00:09:30,875 --> 00:09:32,310 and I'm going to use recipes 225 00:09:32,344 --> 00:09:33,847 that my grandmother taught me. 226 00:09:33,881 --> 00:09:36,787 I'm making Lebanese falafel, it's what I grew up on, 227 00:09:36,787 --> 00:09:40,761 with watermelon radish, the micro cilantro, and parsley. 228 00:09:40,795 --> 00:09:42,164 This challenge was made for me, 229 00:09:42,197 --> 00:09:44,401 and I'm really excited, and I hope the judges love it. 230 00:09:44,401 --> 00:09:46,773 Shanika: All right, go-time. 231 00:09:46,807 --> 00:09:48,176 Dara: Perfect. That's awesome. 232 00:09:48,209 --> 00:09:51,482 Tonight I'm making a jackfruit Peking duck taco 233 00:09:51,516 --> 00:09:55,591 with pickled vegetables and garnished with a ton of fresh herbs. 234 00:09:55,624 --> 00:09:59,131 Jackfruit is a great meat substitute, 235 00:09:59,164 --> 00:10:00,935 and it takes on whatever flavors you put into it, 236 00:10:00,968 --> 00:10:03,907 so I'm really excited to showcase this. 237 00:10:03,941 --> 00:10:06,045 There we go. 238 00:10:06,045 --> 00:10:07,949 Brandi: I don't know what that is, but it don't look good. 239 00:10:07,982 --> 00:10:11,823 Honestly, I have not tons of knowledge with vegan food. 240 00:10:11,823 --> 00:10:13,894 I'm a meat and potatoes kind of girl, 241 00:10:13,927 --> 00:10:15,965 but, you know, I wanna show that Southern food is versatile. 242 00:10:15,998 --> 00:10:20,206 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.