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00:00:01,637 --> 00:00:03,808
Gordon: Previously on
"MasterChef: Back To Win"...
2
00:00:03,808 --> 00:00:05,310
This is a season like no other.
3
00:00:05,310 --> 00:00:08,383
Ten years of past competitors
in these auditions.
4
00:00:08,383 --> 00:00:12,391
You all need to cook us
the best comeback dish ever.
5
00:00:12,391 --> 00:00:15,497
- Let's go!
- I have fond memories
of season nine.
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00:00:15,497 --> 00:00:17,869
- You and her,
maybe not so much.
- Maybe not so much.
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00:00:17,869 --> 00:00:20,173
Everyone knows
Emily and I have history.
8
00:00:20,173 --> 00:00:22,679
Gordon: I think
we're on for one of the best,
the most competitive seasons
9
00:00:22,679 --> 00:00:24,616
- in the history
of "MasterChef."
- This is ( bleep ).
10
00:00:24,616 --> 00:00:27,522
We've got MasterChef Juniors,
and they're moving faster
than the adults.
11
00:00:27,522 --> 00:00:31,864
- Whoo!
- It reaffirms that you
left this competition
12
00:00:31,864 --> 00:00:35,003
- way too prematurely.
- It speaks to everything
that is beautiful
13
00:00:35,003 --> 00:00:36,206
- about Italian cuisine.
- Thank you, Chef.
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00:00:36,206 --> 00:00:37,809
Gordon:
Dara, the dish is delicious.
15
00:00:37,809 --> 00:00:40,515
Five years has made quite
a difference in your cuisine.
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00:00:40,515 --> 00:00:43,353
With just 20 aprons
up for grabs.
17
00:00:45,625 --> 00:00:48,396
I got the apron,
and now I'm scared to death.
18
00:00:48,396 --> 00:00:49,498
( cheering )
19
00:00:49,498 --> 00:00:52,304
Tonight on
"MasterChef: Back To Win,"
20
00:00:52,304 --> 00:00:55,244
the top 20 take on their
first elimination challenge...
21
00:00:55,244 --> 00:00:59,853
Your challenge is to use
the dish that sent you home
as inspiration for a new dish.
22
00:00:59,853 --> 00:01:01,824
and a trip down memory lane...
23
00:01:01,824 --> 00:01:05,330
Since my elimination,
the prawn still scares me.
24
00:01:05,330 --> 00:01:08,905
...to prove if their skills
have leveled up from last time.
25
00:01:08,905 --> 00:01:10,608
This is definitely
my shot at redemption.
26
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- The standard's up there.
- There we go. There we go.
27
00:01:12,979 --> 00:01:15,183
I got a San Antonio puffy taco.
28
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- Oh!
- Whoa!
29
00:01:17,121 --> 00:01:18,891
That is redemption in a bowl
beyond belief.
30
00:01:18,891 --> 00:01:20,294
There's texture
all over the place.
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00:01:20,294 --> 00:01:22,464
That's what truly
makes it memorable.
32
00:01:22,464 --> 00:01:24,335
Your ambition outpaced
your ability.
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00:01:24,335 --> 00:01:28,511
We'll see if there's something
that's redeeming enough
to overlook the obvious.
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00:01:39,498 --> 00:01:43,473
This is it.
Season 12, "Back To Win."
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00:01:43,507 --> 00:01:46,780
( cheering )
36
00:01:48,618 --> 00:01:49,620
- Wow!
- Let's go!
37
00:01:49,653 --> 00:01:51,155
- Whoo!
- Yeah!
38
00:01:51,189 --> 00:01:53,326
Shayne: I am so excited
to be in the top 20.
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00:01:53,360 --> 00:01:54,663
I'm not a kid anymore.
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00:01:54,663 --> 00:01:57,101
I'm not the same Junior
that was here last time.
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I'm an adult now,
and, man, I am back to win.
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00:02:00,307 --> 00:02:03,748
Good to see you all
in those aprons again.
We good?
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00:02:03,781 --> 00:02:06,754
( cheering )
44
00:02:06,754 --> 00:02:08,223
There are 20 of you now,
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00:02:08,256 --> 00:02:11,162
but only one of you will go home
46
00:02:11,195 --> 00:02:13,668
as America's next MasterChef
47
00:02:13,668 --> 00:02:16,306
and win a quarter
of a million dollars,
48
00:02:16,339 --> 00:02:21,416
the title, and the beautiful
MasterChef trophy.
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00:02:21,449 --> 00:02:25,157
Big question is whose face
is gonna be in that frame
50
00:02:25,157 --> 00:02:30,367
celebrating next to
the other 11 previous winners?
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00:02:30,400 --> 00:02:32,438
Well, since your last time
in the MasterChef kitchen,
52
00:02:32,505 --> 00:02:35,243
you've all had a taste of
the professional culinary world,
53
00:02:35,277 --> 00:02:37,682
but that's not only thing
that you guys got in common.
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00:02:37,716 --> 00:02:43,326
You also all left here,
well, losers. Sorry.
55
00:02:43,326 --> 00:02:46,299
So let's take a quick walk
down memory lane
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00:02:46,332 --> 00:02:49,372
and remind you
of that fateful day
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00:02:49,405 --> 00:02:51,309
and of that fateful dish.
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00:02:51,309 --> 00:02:53,547
- Gentlemen.
- ( whirring )
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00:02:53,581 --> 00:02:57,354
- Shut your face!
- ( laughing )
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00:02:57,388 --> 00:02:59,225
Chef, I don't want
to relive this.
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00:02:59,258 --> 00:03:01,429
- Right, roll the tape.
- Oh!
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00:03:01,429 --> 00:03:04,235
( gasping, groaning )
63
00:03:04,268 --> 00:03:06,573
Gabriel, it looks dreadful.
64
00:03:06,640 --> 00:03:09,613
The sauce,
I mean, it's so sweet,
it's extraordinary.
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00:03:09,613 --> 00:03:12,217
It's your worst performing dish,
Gabriel.
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00:03:12,251 --> 00:03:15,090
Joe: Okay, Shanika,
what happened here?
67
00:03:15,123 --> 00:03:18,463
These dishes look like if I was
a waiter in a restaurant and
I just cleared your table.
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Oof.
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00:03:19,465 --> 00:03:21,737
Brandi,
let's get one thing clear.
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It's heavy.
It just doesn't work.
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Joe: Okay, Emily,
tell me what happened.
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My cake fell over.
Disaster struck today.
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00:03:30,655 --> 00:03:33,527
- Wow.
- Gordon: Shelly,
the chicken's undercooked.
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- ( groans )
- So you've left the cooked
chicken on the bench
75
00:03:37,936 --> 00:03:39,205
and served me
the pink chicken?
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00:03:39,238 --> 00:03:41,042
- Yes, Chef.
- It's a shame.
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00:03:41,042 --> 00:03:45,217
- Ah.
- Burnt onions and a block
of cheddar cheese.
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00:03:45,250 --> 00:03:47,221
- That's terrible.
- Ooh.
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00:03:47,254 --> 00:03:49,860
- Bri, the salmon's raw.
- No, I can't watch.
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Oh, it's completely raw.
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00:03:51,630 --> 00:03:54,736
- Oh, shoot.
- You did something early,
young man.
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00:03:54,770 --> 00:03:59,345
- All: Shayne the Train.
- You cooked two chops.
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00:03:59,378 --> 00:04:01,349
Unfortunately,
it's let down with the sides.
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00:04:01,416 --> 00:04:04,155
- Yes, Chef.
- Oh!
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00:04:04,188 --> 00:04:06,760
- Look how cute.
- Not big fan of the miso.
86
00:04:06,760 --> 00:04:10,167
But when you eat
the cream and the miso,
then it actually works.
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00:04:10,233 --> 00:04:11,503
- Oh.
- Aww.
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00:04:11,537 --> 00:04:14,543
- Amanda, that's raw.
- I know.
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00:04:14,543 --> 00:04:17,381
I think that we're witnessing
the moment right now
90
00:04:17,414 --> 00:04:18,584
where we lose
one of our favorites.
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00:04:18,617 --> 00:04:23,994
Gordon: Sadly, the person
leaving "MasterChef" is Amanda.
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I'm so sorry.
93
00:04:28,036 --> 00:04:30,407
- Ooh.
- Aww.
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00:04:35,585 --> 00:04:38,256
That could not
have been easy to watch.
95
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Come on, let's be honest.
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00:04:40,260 --> 00:04:42,532
But this season
is all about second chances.
97
00:04:42,565 --> 00:04:46,640
It's time to show us
how far you've come
as talented cooks.
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00:04:46,673 --> 00:04:51,282
Tonight, your challenge
is to use the dish
that sent you all home
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00:04:51,315 --> 00:04:55,825
as an inspiration
for a new and improved
version of that dish.
100
00:04:55,825 --> 00:04:58,463
- Let's go.
- Of course, we expect you
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00:04:58,496 --> 00:05:00,535
to serve us
something more refined
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and edited than the dish
that sent you home.
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00:05:03,541 --> 00:05:06,045
For the first time in
the history of this competition,
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00:05:06,045 --> 00:05:08,316
tonight and every night
this season,
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00:05:08,349 --> 00:05:12,157
you all must serve us
three identical dishes...
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- Whoa.
- ...and ensure that each
plate is consistent.
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00:05:16,432 --> 00:05:18,904
Ooh. 60 minutes is good enough
for one dish.
108
00:05:18,938 --> 00:05:20,407
But now we gotta make three?
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00:05:20,440 --> 00:05:22,044
And then
they gotta be identical?
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I wasn't prepared for that.
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Gordon: Whoever cooks
the best dish
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each and every week,
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you get this coveted
immunity pin to wear.
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You will earn immunity
during the next challenge
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00:05:35,638 --> 00:05:38,744
as you watch from the safety
of the balcony,
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because the cook
who impresses us the least
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will be eliminated tonight.
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- Right, is everybody ready?
- All: Yes, Chef.
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Your 60 minutes start now.
Let's go.
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- Get it.
- Careful.
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Come on, y'all, let's go!
122
00:05:55,978 --> 00:05:57,347
- Get it!
- Whoo!
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00:05:57,347 --> 00:05:58,851
Basket, basket, basket, basket.
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- Oh, God.
- Under.
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00:06:01,088 --> 00:06:02,357
One of those.
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I need hazelnuts.
127
00:06:03,694 --> 00:06:05,531
This is about to get real.
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The judges announced
that there's an immunity pin.
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I'm even more
intensely focused now.
130
00:06:10,875 --> 00:06:13,647
I've learned my lesson
from when I was eliminated.
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We don't want another raw cake,
so that means my cake,
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it needs to get in the oven
as soon as possible.
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Let's go!
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00:06:24,401 --> 00:06:26,773
So, 5 minutes gone.
55 minutes to go.
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Remember, three amazing
portions. Let's go.
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- Oh, gosh.
- Whoo-hoo. You good, Dara?
137
00:06:31,950 --> 00:06:35,992
- Yeah, I'm good.
- I got plenty of time
to bake in 60 minutes.
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Nice.
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00:06:38,564 --> 00:06:41,035
My elimination dish
was panna cotta.
140
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Yeah, baby.
141
00:06:42,538 --> 00:06:44,776
And I made it to the top three
on season six.
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I almost made it
to the finale.
143
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I'm about to set
this mystery box on fire!
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00:06:49,018 --> 00:06:50,621
( both grunting )
145
00:06:50,655 --> 00:06:52,892
But, you know, I failed.
146
00:06:52,926 --> 00:06:55,463
Stephen, how much raspberry
coulis did you attempt
to put in the center?
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00:06:55,497 --> 00:06:58,804
Stephen:
I put one teaspoon
in the center.
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00:06:58,837 --> 00:07:00,841
Gordon:
And that is just oozing out.
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00:07:00,875 --> 00:07:03,981
It was a tough time
being eliminated,
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00:07:04,014 --> 00:07:07,487
but I'm really gonna take
advantage of this opportunity.
151
00:07:07,522 --> 00:07:10,193
Before, I had vanilla
raspberry panna cotta.
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00:07:10,193 --> 00:07:13,701
Now I'm making
a cacao panna cotta.
153
00:07:13,701 --> 00:07:16,405
I got a beautiful blackberry
and gin sauce.
154
00:07:16,439 --> 00:07:18,176
I got these wonderful hazelnuts.
155
00:07:18,209 --> 00:07:22,585
I'm going to show the judges
that my panna cotta is on top.
156
00:07:22,619 --> 00:07:24,254
If I can just get this win,
157
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I know I'm gonna get through
the rest of the challenges.
158
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Right behind you, Shayne!
Pick it up!
159
00:07:28,897 --> 00:07:33,907
- Come on, baby.
- All right, perfect.
160
00:07:33,941 --> 00:07:36,780
Season 12,
redemption on a dish that sent
you home last time round,
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00:07:36,813 --> 00:07:38,651
and we're asking
for three portions.
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00:07:38,684 --> 00:07:41,222
Big challenge tonight.
Immunity's up for grabs as well.
163
00:07:41,255 --> 00:07:43,594
This is really an opportunity
to show us what you've done,
164
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- you know, that you
are back to win...
- Yeah.
165
00:07:45,564 --> 00:07:48,369
...and you really lived
and had experience out of
the MasterChef kitchen.
166
00:07:48,403 --> 00:07:52,679
They are so strong,
and so every time these guys
cook in this kitchen,
167
00:07:52,712 --> 00:07:54,181
it's gotta be like
they're cooking the finale.
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We're expecting
that good a dish.
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00:08:00,795 --> 00:08:03,901
- Tommy: Bacon.
- The dish that sent me
home was sliders.
170
00:08:03,934 --> 00:08:07,240
I can't make the same burger
that I made seven years ago.
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So today I've added
a little bit extra oomph,
kick, and flavor
172
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with a tiny bit of chorizo.
173
00:08:12,985 --> 00:08:15,758
Then I'm also gonna add
little fried green tomato
174
00:08:15,791 --> 00:08:17,662
instead of a red tomato,
175
00:08:17,662 --> 00:08:19,766
and a guacamole mayo
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with a black truffle essence.
177
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Whoo.
178
00:08:25,544 --> 00:08:28,016
Aw. Come on now.
179
00:08:28,049 --> 00:08:30,921
The dish that sent me home,
it was a pan-seared halibut.
180
00:08:30,955 --> 00:08:34,929
This time I'm going to make
a beautiful pan-seared sole
181
00:08:34,963 --> 00:08:36,132
and a beautiful
beurre noisette.
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Come on.
183
00:08:38,036 --> 00:08:39,506
This time, not only do
I have to skin one fish,
184
00:08:39,506 --> 00:08:40,941
I have to skin three.
185
00:08:40,941 --> 00:08:42,578
It's giving me
a hard time already.
186
00:08:42,612 --> 00:08:44,816
Oh, come on.
187
00:08:44,849 --> 00:08:47,054
Son of a gun.
I'm gonna have to go old school.
188
00:08:47,087 --> 00:08:51,028
Just under 50 minutes to go.
Three stunning dishes.
189
00:08:51,062 --> 00:08:52,732
Ay-yi-yi.
190
00:08:53,534 --> 00:08:55,538
Oh, my goodness.
191
00:08:55,538 --> 00:08:58,544
So I'm making the dish
that I made in the finale.
192
00:08:58,577 --> 00:09:00,781
It's wontons in a curry sauce
with spot prawns.
193
00:09:00,815 --> 00:09:03,787
And, you know,
I'm just elevating
some of the technique.
194
00:09:03,821 --> 00:09:05,725
Like, making my wonton dough
195
00:09:05,758 --> 00:09:07,294
being able
to work in restaurants,
196
00:09:07,294 --> 00:09:08,564
going through culinary school,
197
00:09:08,597 --> 00:09:09,966
learning how to stay organized
198
00:09:09,999 --> 00:09:12,070
and manage my time
is gonna really help me.
199
00:09:12,104 --> 00:09:16,078
Since my elimination,
that dish has haunted me.
200
00:09:16,112 --> 00:09:18,349
Specifically the prawns.
201
00:09:18,382 --> 00:09:22,725
Spot prawns, delicious.
Could have done with
a minute less cooking.
202
00:09:22,759 --> 00:09:23,927
I'm 20 years old now,
203
00:09:23,961 --> 00:09:26,098
and definitely have made sure
204
00:09:26,098 --> 00:09:29,873
to improve on my techniques
in that dish,
205
00:09:29,906 --> 00:09:32,144
but a prawn still scares me.
206
00:09:36,118 --> 00:09:37,154
Beautiful.
207
00:09:38,189 --> 00:09:40,160
Yes, perfect.
208
00:09:41,162 --> 00:09:43,032
There you go.
209
00:09:43,032 --> 00:09:45,303
Oh, no, no, no.
210
00:09:45,336 --> 00:09:47,040
I'm looking at the clock,
211
00:09:47,073 --> 00:09:49,144
and it's 15 minutes
into the cook,
212
00:09:49,144 --> 00:09:51,015
and I don't know
if I got everything.
213
00:09:51,048 --> 00:09:54,589
I'm looking around,
and I'm losing everything.
214
00:09:54,589 --> 00:09:56,760
Tommy's back and forth.
That's the third time.
215
00:09:56,793 --> 00:09:59,198
And I need two green tomatoes.
216
00:09:59,231 --> 00:10:00,601
What's Tommy doing in there?
217
00:10:00,634 --> 00:10:01,837
Tommy!
218
00:10:01,870 --> 00:10:03,540
You should be out of here
by now.
219
00:10:03,574 --> 00:10:04,843
Come on, Tommy. Let's go!
220
00:10:04,876 --> 00:10:07,481
Man, I think
the big game-changer tonight
221
00:10:07,515 --> 00:10:09,919
is the fact that we're asking
for three portions,
all identical. That's hard.
222
00:10:09,953 --> 00:10:12,558
- Tommy: Ay-yi-yi.
- Joe: Well, these are
culinary professionals.
223
00:10:12,592 --> 00:10:14,896
So I think that
it's an appropriate ask
224
00:10:14,896 --> 00:10:16,600
for them to make three plates
identically the same.
225
00:10:16,633 --> 00:10:17,869
Gordon: Sure.
226
00:10:17,869 --> 00:10:19,271
I'm kinda freaking out
a little bit
227
00:10:19,304 --> 00:10:20,774
because each plate needs
228
00:10:20,774 --> 00:10:22,712
to have the same flavor
three times.
229
00:10:22,745 --> 00:10:24,883
Everything has
got to be the same.
230
00:10:24,916 --> 00:10:27,387
This is tougher than
I thought it was gonna be.
231
00:10:27,420 --> 00:10:29,859
- I might be going home.
- They don't look good.
232
00:10:29,893 --> 00:10:32,765
- Tommy, focus!
- Unbelievable.
233
00:10:42,150 --> 00:10:43,887
Toast. Ay-yi-yi!
234
00:10:43,921 --> 00:10:45,958
- Tommy, focus!
- Unbelievable.
235
00:10:45,991 --> 00:10:47,628
Tommy: They don't look good.
236
00:10:47,628 --> 00:10:49,699
I'm kinda freaking out
a little bit
237
00:10:49,732 --> 00:10:51,035
because each plate
needs to have
238
00:10:51,068 --> 00:10:52,772
the same flavor three times.
239
00:10:52,805 --> 00:10:54,809
Everything has
got to be the same!
240
00:10:54,809 --> 00:10:56,913
I've really gotta watch
what I do
241
00:10:56,947 --> 00:10:58,684
because I've got
to prove the to judges
242
00:10:58,717 --> 00:11:00,386
that I deserve to stay.
243
00:11:00,453 --> 00:11:02,257
Okay, recalibrate.
244
00:11:03,426 --> 00:11:04,996
Whoo!
245
00:11:05,029 --> 00:11:07,702
Gordon:
Just over 40 minutes to go.
246
00:11:07,735 --> 00:11:09,204
Half a cup of cocoa powder.
247
00:11:09,271 --> 00:11:10,406
Let's hope I got it.
248
00:11:10,406 --> 00:11:12,277
My arms are so tired.
249
00:11:12,310 --> 00:11:14,214
Um, Emily,
250
00:11:14,214 --> 00:11:17,387
you're cooking right
next to your season nine
adversary Shanika.
251
00:11:17,420 --> 00:11:19,424
- Yes, Chef.
- Last time you guys were this
close, it didn't go your way.
252
00:11:19,424 --> 00:11:21,095
No, it did not.
253
00:11:21,095 --> 00:11:23,266
I'm gonna choose to go
head to head with Shanika.
254
00:11:23,299 --> 00:11:25,671
- Wow.
- I'm ready.
255
00:11:25,671 --> 00:11:27,040
Come on, ladies.
You got this.
256
00:11:27,073 --> 00:11:29,612
I think Shanika has maybe
overstayed her welcome.
257
00:11:29,646 --> 00:11:31,950
- Oh.
- Ha! She's gonna be
her own demise.
258
00:11:31,983 --> 00:11:33,921
Oh, no.
Her cake fell over.
259
00:11:33,954 --> 00:11:36,058
It was too hot, girl.
You took it out too fast.
260
00:11:36,091 --> 00:11:41,468
The person leaving the
MasterChef kitchen is Emily.
261
00:11:41,503 --> 00:11:43,707
- There's an axe to grind and
there's unfinished business.
- There is. There is.
262
00:11:43,740 --> 00:11:46,746
I need to make to make it past
where I made it before.
Otherwise what's the point?
263
00:11:46,746 --> 00:11:49,953
- Tell me about the dish.
- The key to this is
if you don't build a cake,
264
00:11:49,986 --> 00:11:51,923
- it can't fall over.
- Right.
265
00:11:51,957 --> 00:11:54,596
So I'm going kind of
the modern deconstructed route,
Black Forest flavors,
266
00:11:54,629 --> 00:11:57,133
- chocolate cake,
nice chocolate bark.
- Gotcha. Smart.
267
00:11:57,167 --> 00:12:00,473
We're doing a cherry fluid gel
with a little bit
of kirsch in there.
268
00:12:00,507 --> 00:12:03,212
If you were to be a recipient
of that immunity pin,
269
00:12:03,246 --> 00:12:04,749
would you hand it down
or take it?
270
00:12:04,782 --> 00:12:06,519
- Take it. 100%.
- Girl, you better.
271
00:12:06,553 --> 00:12:08,456
Nope. I learned my lesson.
It's going to be beautiful.
272
00:12:08,489 --> 00:12:11,262
- Good luck. Welcome back.
- Thank you. Thank you.
273
00:12:11,262 --> 00:12:13,266
- Right, Shanika,
how are you feeling?
- Hey, Chef. Good.
274
00:12:13,299 --> 00:12:15,738
- Tell me about the dish.
- Tonight I am making
275
00:12:15,771 --> 00:12:17,742
an egg yolk stuffed ravioli.
276
00:12:17,742 --> 00:12:20,046
- You've made the homemade
pasta brilliantly.
- Yeah, homemade pasta.
277
00:12:20,079 --> 00:12:22,183
So now I just need to
get my homemade ricotta
278
00:12:22,217 --> 00:12:25,023
and my stuffing done for
my mushroom ricotta filling.
279
00:12:25,056 --> 00:12:26,860
Once I get that done,
I'm in the clear.
280
00:12:26,893 --> 00:12:29,164
Good. You got a lot to do.
Confident you can do this?
281
00:12:29,197 --> 00:12:31,937
- Yes.
- Nice. Immunity tonight,
what would that mean for you?
282
00:12:31,970 --> 00:12:35,310
Oh, I'm taking it.
283
00:12:35,310 --> 00:12:37,815
That's the attitude we love,
you know that?
284
00:12:37,848 --> 00:12:39,151
- Chef, Chef.
- Keep it up, girl.
285
00:12:39,184 --> 00:12:40,888
- Welcome back, yes?
- Thank you.
286
00:12:40,888 --> 00:12:43,059
I was sent home on pasta.
287
00:12:43,092 --> 00:12:45,229
It sparked a fire in me,
288
00:12:45,263 --> 00:12:49,772
and I went home and practiced
making pasta so many times.
289
00:12:49,772 --> 00:12:51,275
And I just was determined
to make sure
290
00:12:51,275 --> 00:12:54,348
that if I ever ran
into any mistakes,
291
00:12:54,381 --> 00:12:56,418
how I need to fix it.
292
00:12:56,452 --> 00:12:58,489
Almost there.
293
00:12:58,523 --> 00:13:00,894
Not gonna forget my bourbon.
294
00:13:00,928 --> 00:13:04,802
The dish that sent me home
last time was raw filet mignon
with noodles.
295
00:13:04,836 --> 00:13:07,842
- Joe: It's raw.
- I'm so sorry.
296
00:13:07,875 --> 00:13:08,944
- Oh, Fred.
- All right.
297
00:13:08,977 --> 00:13:10,781
I'm elevating my dish this time
298
00:13:10,814 --> 00:13:12,718
by making a Taiwanese take
on beef stroganoff.
299
00:13:12,752 --> 00:13:15,056
I want to prove that I'm more
than just raw filet mignon,
300
00:13:15,123 --> 00:13:17,728
so this is definitely
my shot at redemption.
301
00:13:17,762 --> 00:13:20,133
Whoo!
302
00:13:20,133 --> 00:13:22,270
Whoo-hoo!
303
00:13:22,270 --> 00:13:23,707
Thank God it's baked.
304
00:13:23,740 --> 00:13:25,410
I'm gonna start working
on pasta.
305
00:13:25,410 --> 00:13:27,080
Last time I was on "MasterChef,"
306
00:13:27,080 --> 00:13:30,019
one of the highlights
was ironically my elimination.
307
00:13:30,053 --> 00:13:32,190
Gabriel, I am personally
308
00:13:32,190 --> 00:13:34,962
gonna send you
to culinary school.
309
00:13:34,962 --> 00:13:37,300
- Oh!
- That's amazing.
310
00:13:37,334 --> 00:13:39,304
Gabriel!
311
00:13:39,338 --> 00:13:41,676
Thank you, Lord.
312
00:13:41,710 --> 00:13:43,747
I feel like I have
a little bit of extra weight
on my shoulders,
313
00:13:43,780 --> 00:13:46,886
but I want to prove
that Chef Ramsay's investment
was worth it.
314
00:13:46,920 --> 00:13:49,091
Gabriel, cannelloni again.
315
00:13:49,091 --> 00:13:51,629
- How's your pasta going?
- A little bit sticky right now.
316
00:13:51,663 --> 00:13:53,800
I had to redo it because
I didn't get the quantity
of the eggs proper.
317
00:13:53,834 --> 00:13:55,303
Joe: What's the filling
of the cannelloni?
318
00:13:55,336 --> 00:13:57,307
The filling of the cannelloni's
gonna be a scratch made ricotta
319
00:13:57,340 --> 00:13:59,712
- and scratch made
spiced Italian sausage.
- Love that.
320
00:13:59,746 --> 00:14:03,252
- So I wanna do just a simple
tomato sauce with some--
- A tomato sauce.
321
00:14:03,252 --> 00:14:05,824
- A marinara, Pomodoro fresco--
- More of a marinara, yes.
322
00:14:05,858 --> 00:14:08,362
- Thank you very much.
- Thank you.
323
00:14:08,396 --> 00:14:11,001
Three, four...
324
00:14:11,035 --> 00:14:13,139
- Looking good.
- How you feeling?
325
00:14:13,172 --> 00:14:14,675
- Feeling great, Chef. Great.
- You up for this?
326
00:14:14,709 --> 00:14:16,780
- Yes, I'm ready, baby.
- Last time round, panna cotta,
327
00:14:16,813 --> 00:14:19,017
there was a little
bit too much raspberry.
How are you feeling tonight?
328
00:14:19,051 --> 00:14:22,023
- I'm feeling really good.
- Good. How are you gonna get
that panna cotta set?
329
00:14:22,023 --> 00:14:23,827
I'll whisk it, get it chilled,
330
00:14:23,860 --> 00:14:26,065
and then get it
in that blast chiller,
and then away we go.
331
00:14:26,098 --> 00:14:28,069
If it's not chilling
as quick as you want it,
332
00:14:28,102 --> 00:14:30,273
- split it into three bowls.
- Okay, okay.
333
00:14:30,273 --> 00:14:31,976
The quicker that chilled,
the better, yes?
334
00:14:31,976 --> 00:14:33,279
- Yes. Right now. Right now.
- Good man.
335
00:14:33,312 --> 00:14:35,149
Insurance policy.
Insurance policy.
336
00:14:35,183 --> 00:14:36,218
Always.
337
00:14:36,251 --> 00:14:39,024
There we go.
There we go.
338
00:14:39,091 --> 00:14:41,663
- Get it!
- How are you, young man?
339
00:14:41,696 --> 00:14:44,167
- Aarón Sanchez,
I'm thrilled to see you.
- How are you, Senor Tommy?
340
00:14:44,201 --> 00:14:46,171
I think you're gonna
like my burger.
341
00:14:46,205 --> 00:14:48,409
There's a little bit of chorizo
mixed in with my ground beef.
342
00:14:48,442 --> 00:14:50,914
I'm gonna ask you, Aarón,
have you seen that before?
343
00:14:50,948 --> 00:14:52,183
- No.
- No.
344
00:14:52,217 --> 00:14:54,054
I thought
it would enhance my burger.
345
00:14:54,087 --> 00:14:56,158
Aarón: You seem confident.
We're interested to taste it.
346
00:14:56,191 --> 00:14:58,062
This is yours to win or to lose.
347
00:14:58,095 --> 00:14:59,999
- Yes, it is.
- Good luck.
348
00:15:00,032 --> 00:15:01,503
( shouting )
349
00:15:01,536 --> 00:15:03,874
Nice and easy.
350
00:15:03,907 --> 00:15:05,276
- Right, young man.
- Hi, Chef.
351
00:15:05,309 --> 00:15:07,380
- Feeling confident?
- Yes, Chef.
352
00:15:07,414 --> 00:15:10,052
I think about that incredible
array of dishes last season.
353
00:15:10,086 --> 00:15:12,157
The dessert was
the weakest point there for me.
354
00:15:12,157 --> 00:15:14,729
- Yes, sir.
- Everything else
was on such a high.
355
00:15:14,762 --> 00:15:16,866
How are you gonna elevate this
and send that message
to the competition?
356
00:15:16,900 --> 00:15:18,703
I got chocolate cake
already in the oven,
357
00:15:18,703 --> 00:15:21,041
and then I'm gonna finish it
with chocolate buttercream,
358
00:15:21,041 --> 00:15:24,014
a raspberry sauce, and
a raspberry liqueur cake soak.
359
00:15:24,047 --> 00:15:27,353
I think it's gonna show
some new techniques
and some sophistication.
360
00:15:27,353 --> 00:15:29,792
Gotcha.
It's a tough one this year,
you know that, right?
361
00:15:29,826 --> 00:15:32,263
- It's a lot of competition.
- Hey, you're back to win
for a reason, right?
362
00:15:32,263 --> 00:15:35,169
- Yes, sir. Thank you.
- Okay. Good luck.
363
00:15:35,203 --> 00:15:37,240
Ooh, isn't that beautiful?
Yes, yes, yes, yes!
364
00:15:37,273 --> 00:15:41,415
- Perfect.
- This is definitely one
of the most exciting cooks
365
00:15:41,448 --> 00:15:43,185
we've ever seen so far,
"Back To Win."
366
00:15:43,219 --> 00:15:45,022
But, honestly,
the standard's up there.
367
00:15:45,022 --> 00:15:46,425
- Aarón: Mm-hmm.
- Stephen's on a mission.
368
00:15:46,458 --> 00:15:48,964
He's doing a chocolate version
of that panna cotta.
369
00:15:48,964 --> 00:15:50,199
Gabriel:
All right, come on, Gabe.
370
00:15:50,233 --> 00:15:52,170
Gabriel is coming back
with a vengeance.
371
00:15:52,203 --> 00:15:54,007
He's gonna make
his own cannelloni.
372
00:15:54,040 --> 00:15:56,946
He's gonna make his own ricotta
from scratch.
373
00:15:56,946 --> 00:15:58,382
It seems very straightforward
and very simple.
374
00:15:58,382 --> 00:16:00,521
- Yeah.
- There you go, bro.
375
00:16:00,521 --> 00:16:04,194
Gordon; Shanika is also
making homemade ricotta
for her egg yolk ravioli.
376
00:16:04,227 --> 00:16:06,398
- Wow.
- It's hard to get that
done in 60 minutes.
377
00:16:06,398 --> 00:16:09,337
This girl is traveling
at 1,000 miles an hour,
let me tell you.
378
00:16:09,371 --> 00:16:12,812
Emily, she's doing
a deconstructed version
379
00:16:12,845 --> 00:16:14,916
of the gâteau she went home on,
that Black Forest gâteau.
380
00:16:14,916 --> 00:16:17,353
It sounds amazing.
I just don't know if she'll
pull it off in time.
381
00:16:17,387 --> 00:16:19,191
Oh!
382
00:16:19,224 --> 00:16:21,996
- Joe: Tommy's making sliders.
- Aarón: And get a load of this.
383
00:16:22,030 --> 00:16:24,301
He's putting chorizo
in the sliders as well.
384
00:16:24,334 --> 00:16:27,240
- Joe: He just mixed it
into the raw meat.
- Oh, my goodness me.
385
00:16:29,277 --> 00:16:32,383
We're down 30 minutes remaining.
Halfway, guys.
386
00:16:32,417 --> 00:16:35,122
Whoo, cake is done.
Thank you, God.
387
00:16:35,122 --> 00:16:36,993
Damn. Come on now.
388
00:16:36,993 --> 00:16:38,563
Not enough flour
in the dough. Damn.
389
00:16:38,563 --> 00:16:41,301
I made my pasta dough again,
and I did not realize
390
00:16:41,301 --> 00:16:43,272
how sticky it was until
it had rested.
391
00:16:43,305 --> 00:16:45,978
I cannot believe this.
I cannot believe this.
392
00:16:46,011 --> 00:16:48,282
And I'm trying to incorporate
flour as I can,
393
00:16:48,315 --> 00:16:50,821
but it is just fighting me
at every turn.
394
00:16:50,854 --> 00:16:55,531
- Aw, ( bleep ).
- Gabriel seems really upset
about something.
395
00:16:55,531 --> 00:16:57,400
But, look, he's just
out of culinary school.
396
00:16:57,433 --> 00:16:59,237
This dish
is not that complicated.
397
00:16:59,271 --> 00:17:01,441
I would surprised
if he's gonna screw this up.
398
00:17:01,475 --> 00:17:03,479
Gabriel: Come on, Gabe.
You can't go out on this,
brother.
399
00:17:03,513 --> 00:17:06,151
I'm feeling very frustrated
and irritated
400
00:17:06,184 --> 00:17:09,457
because I'm literally reliving
the exact same thing
401
00:17:09,457 --> 00:17:11,295
that got me eliminated
the first time around.
402
00:17:11,328 --> 00:17:13,032
Wow, I cannot believe this.
403
00:17:13,065 --> 00:17:14,602
So if I can't get this pasta
404
00:17:14,602 --> 00:17:17,106
to a point where
I can at least cook it,
405
00:17:17,140 --> 00:17:19,444
I'm out the door,
my apron's on my table,
I'm done.
406
00:17:19,477 --> 00:17:21,014
And I can't disappoint
Chef Ramsay.
407
00:17:21,048 --> 00:17:22,818
Shayne, I might be
going home, buddy.
408
00:17:22,851 --> 00:17:26,124
- You got it, okay?
- I'm screwed, Fred.
I'm gone, bro.
409
00:17:35,109 --> 00:17:38,148
Aw, ( bleep ).
410
00:17:38,182 --> 00:17:39,652
Gabriel seems really upset
about something.
411
00:17:39,685 --> 00:17:41,388
Damn. Come on now.
412
00:17:41,421 --> 00:17:43,092
Not enough flour
in the dough. Damn.
413
00:17:43,125 --> 00:17:44,461
My dough isn't where
it needs to be,
414
00:17:44,461 --> 00:17:46,131
but I was able
to get it to the point
415
00:17:46,131 --> 00:17:47,166
where I can roll it
through this machine.
416
00:17:47,233 --> 00:17:49,605
- I cannot believe this.
- I am just focusing
417
00:17:49,605 --> 00:17:52,143
on trying to get
the technical details right
418
00:17:52,210 --> 00:17:54,682
and just focusing on
making sure that my cannelloni
holds its form.
419
00:17:54,715 --> 00:17:57,420
There we go.
420
00:17:57,453 --> 00:17:59,357
So, guys, 20 cooks cooking.
421
00:17:59,391 --> 00:18:02,130
One of them is gonna be
eliminated today
right off the bat.
422
00:18:02,163 --> 00:18:04,502
- And one, the best, gets--
- Whoo.
423
00:18:04,502 --> 00:18:06,371
- The immunity pin,
which is huge, right?
- Gordon: Yeah.
424
00:18:06,405 --> 00:18:08,442
You get immunity,
you can get a bird's eye view
425
00:18:08,475 --> 00:18:10,446
and size up your competition.
426
00:18:10,446 --> 00:18:12,283
Good point.
427
00:18:12,317 --> 00:18:14,487
- Come on, man.
- You got it, Michael.
428
00:18:14,522 --> 00:18:17,126
- Right, young lady,
back to win.
- Hey, Chef.
429
00:18:17,126 --> 00:18:19,264
- Cheese soufflé.
- Yeah, I'm gonna do better.
430
00:18:19,297 --> 00:18:22,370
- Cate's soufflé is...
- I felt that the egg whites
431
00:18:22,403 --> 00:18:26,111
could've been a little airy,
mix should be less liquid.
432
00:18:26,111 --> 00:18:27,915
- I'm blending
a few different cheeses.
- Right.
433
00:18:27,915 --> 00:18:30,887
And then to surprise you guys,
I'm doing a bone marrow base.
434
00:18:30,921 --> 00:18:33,359
- That's a bold move by the way.
Very smart.
- I believe so.
435
00:18:33,359 --> 00:18:35,664
Why that courageous?
Why not just play it safe?
436
00:18:35,664 --> 00:18:39,672
Just because I know
I need to really bring out
all the stops right now.
437
00:18:39,672 --> 00:18:42,410
I didn't come back here
to play it safe.
438
00:18:42,443 --> 00:18:45,282
Make these soufflés
a showstopper, okay?
439
00:18:45,316 --> 00:18:46,819
- Yes, Chef. Thank you.
- Good luck.
440
00:18:47,855 --> 00:18:49,525
Guys, 25 minutes to go.
441
00:18:49,558 --> 00:18:52,865
- Just under halfway.
- Hey, bro.
442
00:18:52,865 --> 00:18:54,367
I need to get a move on.
443
00:18:54,401 --> 00:18:56,238
- Willie.
- Yes, Chef?
444
00:18:56,271 --> 00:18:58,610
First of all,
I think back to that moment
when you left, right?
445
00:18:58,643 --> 00:19:02,083
Yes, Chef.
I went home because my dish
wasn't seasoned enough.
446
00:19:02,083 --> 00:19:07,460
Disgusting.
Willie, flavor profile
nowhere to be seen tonight.
447
00:19:07,493 --> 00:19:10,333
Are you serious about winning
this competition?
448
00:19:10,366 --> 00:19:12,203
Do you feel like it's unfinished
business now that you're here?
449
00:19:12,236 --> 00:19:13,506
Most definitely.
450
00:19:13,540 --> 00:19:15,309
I think I went home
a little too early,
451
00:19:15,343 --> 00:19:16,946
and so this time around,
452
00:19:16,946 --> 00:19:19,284
I'm making sure that
I'm bringing that flavor-packed
453
00:19:19,317 --> 00:19:23,660
Southern spices, and I'm doing
a play on Cajun dumplings.
454
00:19:23,693 --> 00:19:25,496
So I'm bringing everything
from the South,
455
00:19:25,530 --> 00:19:27,601
and then I'm gonna make
this hearty broth.
456
00:19:27,601 --> 00:19:29,538
And then the star is right here,
it's my pork.
457
00:19:29,538 --> 00:19:32,343
- And what's
the seasoning in there?
- Everything Cajun.
458
00:19:32,377 --> 00:19:34,648
- Just be smart with the salt.
- Yes, sir.
459
00:19:37,453 --> 00:19:38,656
Okay.
460
00:19:38,723 --> 00:19:40,594
- Senor Michael, how are you?
- Michael, what are you making?
461
00:19:40,627 --> 00:19:43,098
- Looks either like tortillas--
- That's right.
462
00:19:43,132 --> 00:19:46,204
But I'm going San Antonio style
with a San Antonio puffy taco.
463
00:19:46,204 --> 00:19:47,541
- Both: Whoa!
- Yeah.
464
00:19:47,574 --> 00:19:49,210
Aarón:
The puffy taco, it's this idea
465
00:19:49,244 --> 00:19:51,281
- of a tortilla...
- Like a fajita.
466
00:19:51,314 --> 00:19:52,450
...actually puffing up
and giving you
467
00:19:52,450 --> 00:19:54,522
this beautiful textural
sort of variance
468
00:19:54,555 --> 00:19:56,726
from the traditional tortilla.
469
00:19:56,759 --> 00:19:58,763
If they don't puff,
you're screwed.
470
00:19:58,797 --> 00:20:02,336
That's true,
but I gotta believe in myself.
I just gotta go all in.
471
00:20:02,336 --> 00:20:04,174
I like the gumption.
I like the ( grunts ).
472
00:20:04,207 --> 00:20:05,711
- Go get it!
- Thank you so much.
473
00:20:07,413 --> 00:20:10,687
45 minutes gone.
15 minutes remaining.
474
00:20:10,721 --> 00:20:14,494
- Behind.
- All right, go-time.
475
00:20:14,528 --> 00:20:16,264
- Welcome back.
- What's up, Chef?
476
00:20:16,298 --> 00:20:17,701
- How are you feeling?
- I'm feeling great, man.
477
00:20:17,735 --> 00:20:20,072
Now, the exit dish
was that veal pasta, yes?
478
00:20:20,106 --> 00:20:23,345
- Yes, sir. Yes.
- Christian is hitting
an all-time low
479
00:20:23,345 --> 00:20:25,216
- for the MasterChef kitchen.
- What is he doing?
480
00:20:25,249 --> 00:20:27,253
This is the most disorganized
I've seen him.
481
00:20:27,286 --> 00:20:29,357
- He's in trouble. It's a mess.
- Gordon: Wow.
482
00:20:29,390 --> 00:20:30,794
How are we gonna rectify that?
Where are we going?
483
00:20:30,827 --> 00:20:32,230
So, we going a little
veal marsala.
484
00:20:32,263 --> 00:20:33,700
Okay, smart.
485
00:20:33,733 --> 00:20:35,302
Veal marsala, Italian.
I love Italian food.
486
00:20:35,336 --> 00:20:36,773
What would immunity
mean to you tonight?
487
00:20:36,773 --> 00:20:39,144
It would mean a lot.
I'm here to win, man.
488
00:20:39,177 --> 00:20:40,781
Keep that attitude
onto that plate
489
00:20:40,781 --> 00:20:42,183
and bring those bold flavors.
Taste everything as well.
490
00:20:42,216 --> 00:20:43,318
Yes, Chef.
491
00:20:43,385 --> 00:20:45,489
- Good luck.
- Thank you, man.
492
00:20:45,524 --> 00:20:47,528
Ah, thank goodness.
They're perfect.
493
00:20:47,528 --> 00:20:49,532
- Samantha.
- Hello.
494
00:20:49,565 --> 00:20:51,702
- Sticky toffee again, again.
- Good to see you.
495
00:20:51,736 --> 00:20:53,405
Sticky toffee again, yes.
It doesn't end.
496
00:20:53,439 --> 00:20:55,276
- And your butter was burnt.
- Yep.
497
00:20:55,309 --> 00:20:57,714
- And the caramel set firm.
- Yeah.
498
00:20:57,748 --> 00:20:58,917
All right, take us through.
What do you got there?
499
00:20:58,950 --> 00:21:00,286
You reducing red wine?
500
00:21:00,319 --> 00:21:03,660
I'm doing a red wine
cherry caramel
501
00:21:03,693 --> 00:21:05,362
and I'm making cocoa nib brittle
502
00:21:05,362 --> 00:21:07,033
to bring back
that crunch component
503
00:21:07,066 --> 00:21:08,770
that you guys saw last time.
504
00:21:08,803 --> 00:21:10,005
- Good luck, Samantha.
- Smart move there, Samantha.
505
00:21:10,005 --> 00:21:11,509
Thank you.
506
00:21:11,542 --> 00:21:13,813
Gordon: We're down now
to the last ten minutes.
507
00:21:13,847 --> 00:21:15,182
Let's go, guys.
508
00:21:15,216 --> 00:21:16,652
How you doing
over there, Bowen?
509
00:21:16,686 --> 00:21:19,057
I'm doing really good.
How about you?
510
00:21:19,090 --> 00:21:21,996
I'm doing good.
I've still got a lot
to get done.
511
00:21:22,029 --> 00:21:23,432
No raw chicken today.
512
00:21:23,465 --> 00:21:26,438
185! Let's get into it! Okay.
513
00:21:26,471 --> 00:21:28,442
- How are you looking, Cate?
- Cate: I be good, girl.
514
00:21:28,475 --> 00:21:31,248
- I like that stance, sis.
- Hey, it's my game face.
515
00:21:31,281 --> 00:21:34,454
So, Cate, she's doing
a sort of modern version
of that cheese soufflé.
516
00:21:34,454 --> 00:21:37,326
She's doing a bone marrow crust
at the bottom.
517
00:21:37,360 --> 00:21:40,032
If you're thinking
about bone marrow at
the bottom of a soufflé,
518
00:21:40,032 --> 00:21:41,803
it's like a puddle of warm oil.
519
00:21:41,836 --> 00:21:44,675
Gordon:
I just hope that fat doesn't
weigh that soufflé down.
520
00:21:44,708 --> 00:21:46,846
If she pulls it off,
it could be a showstopper.
521
00:21:46,846 --> 00:21:50,419
We're down to
the last five minutes.
522
00:21:51,556 --> 00:21:54,494
Oh, my God. Five minutes?
523
00:21:54,528 --> 00:21:57,433
Big Willie is doing
a Cajun dumpling
524
00:21:57,433 --> 00:22:00,439
with a really nice pork filling
and this spicy broth.
525
00:22:00,439 --> 00:22:03,412
- I mean, just so fragrant.
- Uneven pasta.
526
00:22:03,478 --> 00:22:05,316
Christian's doing
a veal marsala.
527
00:22:05,349 --> 00:22:07,588
Marsala's tricky
because you have to
528
00:22:07,621 --> 00:22:08,857
burn out the liquor
and it's very sweet,
529
00:22:08,857 --> 00:22:10,727
so you have to
use it judiciously.
530
00:22:10,727 --> 00:22:12,496
Christian: It's not the best
looking pasta, but guess what.
531
00:22:12,531 --> 00:22:14,935
We gonna make it work.
532
00:22:14,969 --> 00:22:16,939
Yes! Heck, yeah!
533
00:22:18,643 --> 00:22:19,778
Aw, man.
534
00:22:19,812 --> 00:22:21,481
I went to go check
my panna cotta,
535
00:22:21,481 --> 00:22:23,753
and I realize it didn't set.
536
00:22:23,786 --> 00:22:25,624
Didn't use the proper amount
of gelatin.
537
00:22:25,657 --> 00:22:30,065
And so that's why my panna cotta
looks like chocolate milk.
538
00:22:31,969 --> 00:22:33,640
Damn.
539
00:22:33,706 --> 00:22:34,975
There's not enough time for me
to right the wrong.
540
00:22:34,975 --> 00:22:36,011
I'm just hoping maybe
541
00:22:36,044 --> 00:22:37,480
there's something out there
542
00:22:37,514 --> 00:22:40,754
that is just
a little bit worse than mine.
543
00:22:40,787 --> 00:22:42,758
I screwed the pooch on this one.
544
00:22:44,595 --> 00:22:46,599
60 seconds to go.
Let's go!
545
00:22:46,632 --> 00:22:49,738
Last minute, guys! Remember,
three identical plates.
546
00:22:49,772 --> 00:22:51,742
- Aarón: Plating takes
longer than you think.
- Gordon: Come on, Fred.
547
00:22:51,742 --> 00:22:55,482
- Whew! Oh, my God.
- Yeah.
548
00:22:55,517 --> 00:22:57,453
Let's go, Shanika. Come on!
549
00:22:57,486 --> 00:22:58,455
Heard, Chef.
550
00:22:58,488 --> 00:22:59,825
Gordon: 30 seconds to go.
551
00:22:59,858 --> 00:23:02,631
- Come on.
- My hand is shaking.
552
00:23:02,631 --> 00:23:04,969
- Aww.
- Come on, Brandi.
Come on, Brandi.
553
00:23:04,969 --> 00:23:07,641
Hey! Redemption!
554
00:23:07,674 --> 00:23:09,511
- Soufflés are out.
Soufflés are out.
- Yes, perfect.
555
00:23:09,511 --> 00:23:11,649
Gordon:
Cate, gently we lift them out.
556
00:23:11,649 --> 00:23:14,521
Judges: Ten, nine, eight,
557
00:23:14,521 --> 00:23:17,928
seven, six, five...
558
00:23:17,961 --> 00:23:21,602
- Ay-yi-yi.
- ...four, three, two, one.
559
00:23:21,636 --> 00:23:23,940
Gordon:
And stop! Hands in the air!
560
00:23:23,973 --> 00:23:25,777
- Well done!
- Aah!
561
00:23:25,810 --> 00:23:27,814
- Gordon: Wow.
- Oh, my God.
562
00:23:27,814 --> 00:23:29,919
I'm not exactly happy
with the thinness of the pasta,
563
00:23:29,919 --> 00:23:32,791
but as far as the flavors inside
and out, I'm proud of it.
564
00:23:32,824 --> 00:23:34,795
I'm just not exactly proud
of my performance.
565
00:23:34,828 --> 00:23:38,368
- Is this chocolate milk?
- No, it's panna cotta.
566
00:23:38,368 --> 00:23:41,809
- What did you do to set it?
- I didn't use obviously
enough gelatin, I guess.
567
00:23:41,842 --> 00:23:43,680
- Are you okay?
- Stephen: No.
568
00:23:43,713 --> 00:23:46,184
They haven't set.
There's nothing I can do.
569
00:23:59,143 --> 00:24:00,647
Well done.
570
00:24:00,680 --> 00:24:03,352
It's amazing how quick
60 minutes passes, right?
571
00:24:03,385 --> 00:24:05,422
All: Yes, Chef.
572
00:24:05,456 --> 00:24:08,195
Tonight you each had to cook us
a beautiful dish
573
00:24:08,228 --> 00:24:12,504
that was inspired by the dish
that sent you home.
574
00:24:12,537 --> 00:24:15,175
Let's hope you've all learned
from your mistakes.
575
00:24:15,175 --> 00:24:16,612
Right now,
we're gonna come along
576
00:24:16,646 --> 00:24:19,918
and take a much closer look
at your dishes.
577
00:24:23,058 --> 00:24:26,031
Cate, soufflé, high jeopardy,
especially on a night
like tonight.
578
00:24:26,064 --> 00:24:30,472
I was thinking
how could I impart some
flavor and texture?
579
00:24:30,507 --> 00:24:32,076
And I thought bone marrow
was the answer.
580
00:24:32,109 --> 00:24:33,211
Nice.
581
00:24:33,211 --> 00:24:34,648
- Thank you.
- Very good.
582
00:24:36,384 --> 00:24:39,892
Shayne, you really nailed
the caramelization
on those chops.
583
00:24:39,925 --> 00:24:41,896
Is that something
you've been working on?
584
00:24:41,896 --> 00:24:43,633
Yes, Chef, I've been working
on this dish at home
585
00:24:43,633 --> 00:24:44,902
and improvising
and changing it up.
586
00:24:44,902 --> 00:24:46,171
Shanika:
As the judges walk around
587
00:24:46,204 --> 00:24:48,408
critiquing everyone's plate,
588
00:24:48,442 --> 00:24:50,847
it's worse than I remember.
589
00:24:50,880 --> 00:24:53,218
Bowen, when was the last time
you saw a surf and turf
590
00:24:53,218 --> 00:24:55,657
- with cucumber on it?
- Never.
591
00:24:55,690 --> 00:24:56,992
Thank you, Bowen.
592
00:24:58,730 --> 00:25:02,504
Okay, Samantha, sticky toffee,
but why so thin?
593
00:25:02,537 --> 00:25:06,044
Yeah, I wanted to make sure
that the cake cooked
in the right amount of time.
594
00:25:06,044 --> 00:25:08,950
Shanika: You kind of forget
what it feels like,
595
00:25:08,983 --> 00:25:10,987
but it's terrifying.
596
00:25:11,021 --> 00:25:12,924
Aarón: Stephen,
how are you feeling?
597
00:25:12,924 --> 00:25:14,928
- Not good.
- Joe: What are they?
598
00:25:14,962 --> 00:25:17,701
It was panna cotta,
but they haven't set.
599
00:25:21,074 --> 00:25:23,946
Shanika:
The judges are holding
everyone to a higher bar.
600
00:25:23,946 --> 00:25:26,919
- Nobody's safe at this point.
- What are the flavors?
601
00:25:26,952 --> 00:25:29,825
Heavy on the chocolate.
We did a cherry vanilla
fluid gel.
602
00:25:29,858 --> 00:25:33,098
- Did you see his plating?
- I did.
603
00:25:33,131 --> 00:25:35,837
It's similar.
604
00:25:35,837 --> 00:25:37,908
Shanika:
To go home on your first cook,
605
00:25:37,941 --> 00:25:40,680
it'll be tragic for anybody
in this kitchen tonight.
606
00:25:40,680 --> 00:25:42,918
- Shanika.
- Hey, Chefs and Joe.
607
00:25:42,918 --> 00:25:45,489
You chose to go
the very challenging route
608
00:25:45,523 --> 00:25:46,926
of the famous egg yolk ravioli.
609
00:25:46,959 --> 00:25:48,295
Is there ricotta inside as well?
610
00:25:48,328 --> 00:25:49,698
Yes, homemade ricotta.
611
00:25:54,608 --> 00:25:56,144
What's the brush on top
of the dumplings?
What did you put on there?
612
00:25:56,177 --> 00:25:58,482
That's a gold dust.
613
00:25:58,482 --> 00:26:00,887
- Gordon:
Smart choice of plate.
- Joe: Yeah, the plate's nice.
614
00:26:00,920 --> 00:26:01,956
Thank you.
615
00:26:04,695 --> 00:26:08,101
Joe: All right, Michael.
Aarón, does that look like
what it's supposed to look like?
616
00:26:08,101 --> 00:26:11,074
It does. The idea is that
they're cooked through
and they're not too greasy.
617
00:26:11,107 --> 00:26:12,911
Not greasy, right?
618
00:26:13,880 --> 00:26:15,917
Brandi, what's the, uh...
619
00:26:15,950 --> 00:26:18,021
This is a bourbon caramel sauce.
620
00:26:18,021 --> 00:26:19,290
Mm-hmm.
621
00:26:20,827 --> 00:26:23,699
Yeah, very pleasing. Good job.
622
00:26:23,699 --> 00:26:25,135
- It's light.
- Yeah, it came out nice.
623
00:26:25,135 --> 00:26:28,175
- Beautiful. Yeah.
- Thank you. Thank you.
624
00:26:28,241 --> 00:26:30,345
How did you cook those shrimp?
625
00:26:30,345 --> 00:26:32,551
I just seared them
on the flattop.
626
00:26:32,584 --> 00:26:34,922
I don't see where
you could have seared it.
627
00:26:36,224 --> 00:26:38,763
They are being tough.
628
00:26:38,796 --> 00:26:40,232
Is this the example
of what's in these?
629
00:26:40,265 --> 00:26:42,036
It's the same pasta dough, yes.
630
00:26:42,069 --> 00:26:43,573
Thanks.
631
00:26:43,606 --> 00:26:46,111
- Aarón: Tommy, Tommy, Tommy.
- ( Tommy sighs )
632
00:26:46,111 --> 00:26:47,848
- What happened with that?
- What are the fried eggs for?
633
00:26:47,881 --> 00:26:50,119
That was an ornament
to go on the top of the...
634
00:26:50,152 --> 00:26:51,956
- A what?
- ...but I didn't
get it on there.
635
00:26:51,956 --> 00:26:54,862
- An ornament?
- The ( bleep )? An ornament?
636
00:26:56,297 --> 00:26:58,135
- Yeah.
- Seriously?
637
00:26:58,168 --> 00:27:02,109
- I'm sorry.
- Yep.
638
00:27:02,143 --> 00:27:05,583
Alejandro, where's the other
half of the fish?
You threw it out?
639
00:27:05,617 --> 00:27:07,621
- I used the upper parts.
- And you just threw out
the bottom part?
640
00:27:07,654 --> 00:27:09,791
Because it would be
just too much. Yeah.
641
00:27:09,825 --> 00:27:11,060
But there's half
a fish missing,
642
00:27:11,094 --> 00:27:13,298
and it's a shame,
because it tastes good.
643
00:27:15,970 --> 00:27:20,045
Now let's taste
the top three exceptional
dishes of the night.
644
00:27:20,045 --> 00:27:21,715
The first dish
we'd like to taste
645
00:27:21,749 --> 00:27:24,955
comes from a loveable young man
646
00:27:24,988 --> 00:27:28,061
who did a textbook execution
647
00:27:28,094 --> 00:27:29,698
of an Asian dish.
648
00:27:29,731 --> 00:27:31,000
Please come forward...
649
00:27:33,038 --> 00:27:37,046
- Willie.
- The fact that Chef Ramsay
650
00:27:37,079 --> 00:27:39,751
called my name as one
of the top three dishes,
651
00:27:39,785 --> 00:27:41,187
I am excited.
652
00:27:41,254 --> 00:27:43,793
I'm Big Willie.
I'm known for all the flavors.
653
00:27:43,826 --> 00:27:47,968
So this time around,
I made sure I put all those
flavors in this dish.
654
00:27:48,001 --> 00:27:50,640
Right, Big Willie,
describe the dish please.
655
00:27:50,640 --> 00:27:53,011
We have a Cajun dumpling
656
00:27:53,044 --> 00:27:55,082
with a hearty vegetable broth.
657
00:27:55,115 --> 00:27:58,088
We have celery, carrots,
thyme, oregano,
658
00:27:58,121 --> 00:28:00,660
with slices of chilies
inside of the broth.
659
00:28:00,693 --> 00:28:02,797
I just love the idea
of that confidence
660
00:28:02,864 --> 00:28:05,670
to do an Asian
Cajun influenced dumpling.
661
00:28:05,670 --> 00:28:07,774
All three dishes,
visually, it looks beautiful.
662
00:28:07,807 --> 00:28:09,845
I'm dying to get in there.
663
00:28:18,896 --> 00:28:23,806
Seven seasons ago, I said
your dumplings were disgusting.
664
00:28:23,839 --> 00:28:25,242
You've come a long way,
my friend.
665
00:28:25,275 --> 00:28:26,946
They are delicious.
666
00:28:26,979 --> 00:28:29,952
Love that broth.
Yeah, really hearty.
Very spicy.
667
00:28:29,985 --> 00:28:32,289
Chilies at every turn
left and right,
668
00:28:32,323 --> 00:28:33,960
so absolutely delicious.
669
00:28:33,993 --> 00:28:36,464
This dish is flavorful.
I really enjoyed it.
670
00:28:36,464 --> 00:28:38,168
- Good job, Willie.
- Thank you.
671
00:28:38,201 --> 00:28:41,007
That is redemption in a bowl
beyond belief.
672
00:28:41,007 --> 00:28:43,178
- Thank you, Big Willie.
- Thank you.
673
00:28:43,211 --> 00:28:45,349
- ( cheering )
- Great job, Willie.
674
00:28:45,349 --> 00:28:46,351
Good job, Willie.
675
00:28:48,154 --> 00:28:50,693
All right, everyone,
the second dish that
we would like to taste
676
00:28:50,760 --> 00:28:54,233
is from a cook whose dessert
677
00:28:54,267 --> 00:28:57,306
was much more refined.
678
00:28:57,339 --> 00:28:59,310
Please come forward...
679
00:29:00,445 --> 00:29:02,684
Emily.
680
00:29:02,684 --> 00:29:05,790
I lost the Black Forest
cake challenge in
season nine to Shanika.
681
00:29:05,823 --> 00:29:09,230
This time I kind of
elevated my cake beyond
what it was before.
682
00:29:09,263 --> 00:29:12,504
So I'm hopeful that the judges
see what I see in it.
683
00:29:12,537 --> 00:29:14,975
Miss Emily, can you please
describe what you have here?
684
00:29:15,008 --> 00:29:18,883
This is a deconstructed
Black Forest gâteau.
685
00:29:18,916 --> 00:29:22,757
We have a cherry vanilla
kirsch fluid gel,
686
00:29:22,791 --> 00:29:25,062
chocolate bark, and then
a Chantilly whipped cream.
687
00:29:25,062 --> 00:29:27,734
The last time you were here,
your cake actually
688
00:29:27,767 --> 00:29:31,040
deconstructed itself
in the blast chiller.
689
00:29:31,040 --> 00:29:33,078
Gordon: Let's get in there,
shall we?
690
00:29:38,254 --> 00:29:40,025
Emily, it's delicious.
691
00:29:40,058 --> 00:29:43,064
The actual cherry glaze,
beautiful. I love it.
692
00:29:43,098 --> 00:29:44,901
It looks good.
You're meticulous.
693
00:29:44,935 --> 00:29:46,739
I think that's the nice thing
about the way you work,
694
00:29:46,772 --> 00:29:48,509
and it shows in your plating.
Really good job.
695
00:29:48,542 --> 00:29:49,811
Aarón:
Yeah, I'm just blown away.
696
00:29:49,811 --> 00:29:51,515
There's texture
all over the place.
697
00:29:51,548 --> 00:29:52,984
When desserts have texture,
698
00:29:53,018 --> 00:29:54,487
I think that's what
truly makes it memorable.
699
00:29:54,521 --> 00:29:55,723
Thank you.
700
00:29:55,757 --> 00:29:57,894
Good job. Thanks, Emily.
701
00:30:00,265 --> 00:30:02,937
Okay, the final dish
that we would like to taste
702
00:30:02,937 --> 00:30:07,446
is from a cook who impressed us
with her newfound skills
703
00:30:07,446 --> 00:30:10,118
and her interpretation
704
00:30:10,152 --> 00:30:13,391
of a classic Italian dish.
705
00:30:13,425 --> 00:30:16,097
- Shanika.
- Go, Shanika!
706
00:30:16,097 --> 00:30:19,403
Shanika:
For the judges to say mine
is one of the top three,
707
00:30:19,437 --> 00:30:21,274
I'm humbled, I'm thankful,
708
00:30:21,307 --> 00:30:24,581
and I really tried
to prove to the judges
709
00:30:24,581 --> 00:30:26,084
that I deserve to be here.
710
00:30:26,117 --> 00:30:29,290
So I'm hoping that
they can see my growth
711
00:30:29,323 --> 00:30:31,060
and my passion
for what I'm doing.
712
00:30:31,094 --> 00:30:34,033
Okay, Shanika,
what sent you home originally?
713
00:30:34,066 --> 00:30:36,004
Pasta. It was too dry.
714
00:30:36,037 --> 00:30:38,108
Tell us what his dish is.
715
00:30:38,141 --> 00:30:40,947
Shanika:
Tonight, I made you guys
an egg yolk ravioli
716
00:30:40,980 --> 00:30:46,124
with a mushroom ricotta filling
and a brown butter sauce.
717
00:30:46,124 --> 00:30:47,359
Shanika, this dish
is oozing confidence.
718
00:30:47,359 --> 00:30:49,998
The pasta's
beautifully transparent.
719
00:30:49,998 --> 00:30:51,902
- You made ricotta
as well tonight?
- Yes, Chef.
720
00:30:51,935 --> 00:30:53,639
So there's a lot going on.
721
00:30:53,672 --> 00:30:55,977
- I'm amazed you got it
done in 60 minutes.
- Thank you, Chef.
722
00:30:56,010 --> 00:30:59,016
Obviously, the essence
of this is that the yolk
is supposed to run, right?
723
00:30:59,050 --> 00:31:01,187
- Yes, Joe.
- I'll do the honors,
724
00:31:01,220 --> 00:31:02,857
and we'll cut it right in half.
725
00:31:02,891 --> 00:31:04,460
And then like this,
which is what you want.
726
00:31:04,493 --> 00:31:06,464
This looks perfect.
727
00:31:14,313 --> 00:31:16,317
Wow, Shanika,
what a vast improvement.
728
00:31:16,350 --> 00:31:19,223
That's delicious.
I think you're a great pupil.
729
00:31:19,256 --> 00:31:21,862
I think you listen, you absorb,
you go home, and you practice.
730
00:31:21,862 --> 00:31:23,866
- Beautifully done. Textbook.
- Thank you, Chef.
731
00:31:23,899 --> 00:31:25,837
You know, Shanika,
I think in the early days,
732
00:31:25,870 --> 00:31:29,678
maybe you had to hide
behind a little bit
of hysteria and anger.
733
00:31:29,745 --> 00:31:33,051
And now you're just cooking
confident, you're letting
your dish speak for you,
734
00:31:33,084 --> 00:31:35,288
- and that's a beautiful thing.
- Thank you, Joe.
735
00:31:35,288 --> 00:31:37,292
Compliments on it all, Shanika.
Thank you.
736
00:31:37,326 --> 00:31:40,298
- Gordon: Thank you, Shanika.
- Congrats, Shanika.
737
00:31:40,332 --> 00:31:43,138
Nowhere to hide.
You gotta be on all cylinders
if you want to win.
738
00:31:43,171 --> 00:31:45,475
They making me cry.
739
00:31:45,510 --> 00:31:48,148
I hate to cry.
740
00:31:48,181 --> 00:31:50,887
Right, you three,
please give us a moment.
Thank you.
741
00:31:50,887 --> 00:31:53,024
- It's a tough one, this one.
- Yeah.
742
00:31:53,024 --> 00:31:55,663
There's three cracking dishes
by the way, eh?
743
00:31:59,203 --> 00:32:03,044
Big Willie's was incredible,
but also Shanika had that magic.
744
00:32:03,111 --> 00:32:04,915
All the different techniques
she demonstrated...
745
00:32:04,948 --> 00:32:06,552
Gordon:
Emily's was flawless. I mean--
746
00:32:06,552 --> 00:32:08,254
- Yeah.
- Very difficult.
747
00:32:08,288 --> 00:32:12,296
- Oh, my goodness.
- Are we-- we're in agreement?
748
00:32:12,329 --> 00:32:13,666
Yeah.
749
00:32:13,666 --> 00:32:15,970
Willie, Emily, and Shanika,
750
00:32:16,003 --> 00:32:17,206
the good news is
that all three of you
751
00:32:17,239 --> 00:32:18,642
are safe from
elimination this evening,
752
00:32:18,642 --> 00:32:19,945
so congratulations.
753
00:32:19,945 --> 00:32:22,082
There is one dish however
754
00:32:22,082 --> 00:32:25,388
that confirms their ambition
755
00:32:25,388 --> 00:32:26,959
coming back to win.
756
00:32:26,992 --> 00:32:30,232
This person will win immunity
757
00:32:30,265 --> 00:32:32,904
from the elimination
in the next challenge.
758
00:32:32,904 --> 00:32:34,373
Oh, my God.
759
00:32:34,406 --> 00:32:37,514
Gordon: The first
immunity pin goes to...
760
00:32:54,146 --> 00:32:57,252
Gordon: The first
immunity pin goes to...
761
00:33:02,329 --> 00:33:03,666
Emily.
762
00:33:05,235 --> 00:33:09,210
Congrats, Emily!
Congratulations.
763
00:33:10,412 --> 00:33:13,251
To get the positive feedback
and win the immunity pin
764
00:33:13,284 --> 00:33:15,121
proves to me that
I do deserve to be here.
765
00:33:15,121 --> 00:33:17,025
- Congratulations.
- Joe: Wow.
766
00:33:17,059 --> 00:33:19,363
I got the pin!
767
00:33:21,902 --> 00:33:24,273
- Congrats.
- You three, congratulations,
once again.
768
00:33:24,306 --> 00:33:27,412
Please make your way up
to the balcony. Well done.
769
00:33:27,446 --> 00:33:30,418
Shanika: Seeing Emily win,
I'm actually happy for her.
770
00:33:30,452 --> 00:33:33,191
She presented a great dish.
I'm not hating on her.
771
00:33:33,224 --> 00:33:35,663
She deserves this pin tonight.
772
00:33:35,696 --> 00:33:37,534
Right, that was the good news,
773
00:33:37,534 --> 00:33:40,038
but sadly one of you will be
leaving the competition.
774
00:33:40,071 --> 00:33:43,579
There were three dishes
that stood out
for all the wrong reasons.
775
00:33:43,579 --> 00:33:47,452
The first dish we'd like
to take a much deeper look at
776
00:33:47,520 --> 00:33:52,029
is from someone that was
a little flustered
by technical errors.
777
00:33:52,029 --> 00:33:56,972
Please make your way down,
Gabriel.
778
00:33:57,005 --> 00:34:00,078
Gabriel: I am not excited
to be in the bottom three
on the first challenge.
779
00:34:00,111 --> 00:34:01,447
This dish
has put me here before,
780
00:34:01,447 --> 00:34:03,819
and I have
that extra added pressure
781
00:34:03,852 --> 00:34:06,758
that Chef Ramsay
actually invested in my career.
782
00:34:06,792 --> 00:34:10,800
Okay, young man,
you left the competition
first time around because of...
783
00:34:10,866 --> 00:34:15,008
I completely botched the dish.
The filling and the pasta
were all completely wrong.
784
00:34:15,041 --> 00:34:16,477
Tell us what the dish is,
please.
785
00:34:16,511 --> 00:34:19,316
So I was just going
for a simple cannelloni
786
00:34:19,350 --> 00:34:21,454
stuffed with some
Italian sausage, ricotta,
787
00:34:21,487 --> 00:34:24,493
a marinara sauce,
and some mozzarella on top.
788
00:34:24,527 --> 00:34:26,598
I mean, visually,
the dish looks simple.
789
00:34:26,632 --> 00:34:29,638
At this point,
I would expect more finesse.
790
00:34:31,440 --> 00:34:32,677
Shall we?
791
00:34:40,392 --> 00:34:44,066
Oh, dear.
Pasta's way too thick.
792
00:34:44,099 --> 00:34:47,372
The inside is just
not very good at all.
793
00:34:47,406 --> 00:34:49,343
What happened with that pasta?
Was it too wet?
794
00:34:49,376 --> 00:34:52,550
It was too wet, Chef.
It just kind of got
stickier on me,
795
00:34:52,583 --> 00:34:55,055
and I was fighting that
pasta dough for ten minutes.
796
00:34:55,088 --> 00:34:58,394
I think this is a perfect case
of you investing your time
poorly, right?
797
00:34:58,428 --> 00:35:00,866
And it just looks
sort of rudimentary.
798
00:35:00,900 --> 00:35:04,473
It looks like something
you'd get at that restaurant
that gives you free bread.
799
00:35:04,507 --> 00:35:06,344
- I understand, Chef.
- Gordon: Here's the thing
about this.
800
00:35:06,377 --> 00:35:08,916
There's nothing simple about
season 12's MasterChef winner,
801
00:35:08,916 --> 00:35:13,057
and so I would not play simple,
especially with the talent
802
00:35:13,091 --> 00:35:15,563
that's standing behind you
right now.
803
00:35:15,596 --> 00:35:17,332
Yeah, Gabriel,
after all the investments
804
00:35:17,399 --> 00:35:20,038
that have been made with you,
that's disappointing.
805
00:35:20,071 --> 00:35:21,875
- Thank you, Gabriel.
- Understood.
806
00:35:21,875 --> 00:35:24,413
- Damn.
- Oh, my God.
807
00:35:24,413 --> 00:35:26,350
Yeah, it's underwhelming.
808
00:35:26,384 --> 00:35:28,121
Aarón:
All right, the second dish
809
00:35:28,154 --> 00:35:29,557
that we would like to taste
810
00:35:29,591 --> 00:35:31,595
is from someone
that went extremely far
811
00:35:31,628 --> 00:35:33,297
last time
they were in this kitchen.
812
00:35:33,331 --> 00:35:35,335
Please come forward...
813
00:35:37,472 --> 00:35:39,343
Stephen.
814
00:35:39,376 --> 00:35:43,151
It's really tough
being in the bottom three.
815
00:35:43,184 --> 00:35:45,890
On season six, I was never
in the bottom three.
816
00:35:45,923 --> 00:35:49,296
So it would be a tragedy
817
00:35:49,330 --> 00:35:51,200
to be the first one going home.
818
00:35:51,233 --> 00:35:53,706
All right, Stephen,
can you please describe
what you have here?
819
00:35:53,706 --> 00:35:56,143
Stephen:
I made a cacao panna cotta.
820
00:35:56,177 --> 00:35:58,281
I have blackberry and gin sauce
821
00:35:58,314 --> 00:36:00,151
and spicy hazelnuts.
822
00:36:00,151 --> 00:36:03,091
Visually,
the consistency's off, right?
823
00:36:03,157 --> 00:36:06,765
We'll see if there's
something that's redeeming
enough to overlook the obvious.
824
00:36:19,891 --> 00:36:21,561
Here's the really strange thing
825
00:36:21,595 --> 00:36:24,968
about the taste
of this panna cotta.
826
00:36:25,001 --> 00:36:28,174
The actual flavor,
the chocolate,
is rich and delicious.
827
00:36:28,207 --> 00:36:33,117
But I can't taste an ounce
of gelatin in there.
828
00:36:33,151 --> 00:36:36,390
It doesn't taste
of any setting agent
in there whatsoever.
829
00:36:36,424 --> 00:36:38,428
- It's just liquid.
- Yeah.
830
00:36:38,494 --> 00:36:40,198
Joe:
Stephen, I'm gonna give it
to you straight.
831
00:36:40,231 --> 00:36:44,239
- This is chocolate milk.
- ( bleep )
832
00:36:44,273 --> 00:36:47,547
This is terrible.
It's all wrong. It's inedible.
833
00:36:50,586 --> 00:36:52,322
Thank you, Stephen.
You can step back.
834
00:36:55,596 --> 00:36:56,497
It's okay.
835
00:36:56,497 --> 00:36:57,667
It tastes like chocolate milk.
836
00:36:57,700 --> 00:36:58,936
Not even good chocolate milk
at that.
837
00:36:58,969 --> 00:37:01,407
Gordon: Yeah.
838
00:37:01,407 --> 00:37:03,177
Okay, the final dish
that we would like to taste
839
00:37:03,177 --> 00:37:07,352
is from a cook
who really concerned us
with both their flavors
840
00:37:07,385 --> 00:37:09,289
and their plating,
quite frankly.
841
00:37:09,323 --> 00:37:12,496
Please come forward, Tommy.
842
00:37:12,530 --> 00:37:16,036
Tommy:
Making three identical plates
was a nightmare,
843
00:37:16,070 --> 00:37:19,176
but I know one thing,
the flavors are on point.
844
00:37:19,209 --> 00:37:21,447
So I'm hoping it is enough
845
00:37:21,480 --> 00:37:23,719
to keep me
in the MasterChef kitchen.
846
00:37:23,752 --> 00:37:25,656
Okay, Tommy,
what did you make for us?
847
00:37:25,689 --> 00:37:28,562
Tommy:
I made beef and chorizo burgers
848
00:37:28,595 --> 00:37:30,900
with a fried green tomato
849
00:37:30,933 --> 00:37:34,239
and an avocado truffle mayo.
850
00:37:34,273 --> 00:37:37,580
Tommy, they look a mess.
And I'm missing my buns.
851
00:37:37,613 --> 00:37:40,719
- Where did they go to,
by the way?
- They're on my station.
852
00:37:40,719 --> 00:37:43,559
Damn. Bloody hell.
853
00:37:55,516 --> 00:37:58,488
Tommy, they look a mess.
And I'm missing my buns.
854
00:37:58,555 --> 00:38:01,427
- Where did they go to,
by the way?
- They're on my station.
855
00:38:01,494 --> 00:38:04,466
Damn. Bloody hell.
856
00:38:06,605 --> 00:38:09,476
Tommy, obviously
there's some incompletion here.
857
00:38:09,511 --> 00:38:11,815
Some of them are missing bacon.
Obviously, some of them
are missing bread.
858
00:38:11,815 --> 00:38:16,525
I think your ambition
outpaced your ability.
What happened?
859
00:38:16,558 --> 00:38:20,031
I was very confused
and chaotic at my station.
860
00:38:20,064 --> 00:38:21,801
Joe: Is this a fried tomato?
861
00:38:21,835 --> 00:38:23,605
Fried green tomato.
862
00:38:28,849 --> 00:38:32,455
Tommy, when you described
the dish, it had potential
863
00:38:32,489 --> 00:38:33,826
because it sounded
actually really appetizing.
864
00:38:33,859 --> 00:38:35,461
I love the idea
of the fried green tomato.
865
00:38:35,495 --> 00:38:36,765
It does taste quite good,
866
00:38:36,798 --> 00:38:39,369
and I actually like
the avocado and truffle.
867
00:38:39,403 --> 00:38:41,875
But we love your
flamboyant side to cooking,
868
00:38:41,875 --> 00:38:43,444
and it's quite
a refreshing take on it,
869
00:38:43,444 --> 00:38:45,516
but you gotta deliver the goods.
870
00:38:45,549 --> 00:38:48,487
For me, Tommy,
I think it was a miscue
to put chorizo in this
871
00:38:48,522 --> 00:38:49,757
because then
you put yourself in a corner
872
00:38:49,757 --> 00:38:51,460
where you have
to cook it through.
873
00:38:51,493 --> 00:38:53,164
You can't cook it medium rare.
874
00:38:53,197 --> 00:38:55,401
You can't tell what's chorizo
and what's beef at this point.
875
00:38:55,435 --> 00:38:57,339
I'm grasping for things
to really hold onto.
876
00:38:57,372 --> 00:39:00,144
- Thank you, Chef.
- Thank you, Thomas.
877
00:39:00,178 --> 00:39:04,353
- Head up, Tommy.
- Joe: Wouldn't you do
a burger medium rare
878
00:39:04,386 --> 00:39:07,660
- and then do some chorizo
crumble or something...
- Yeah, you could do that.
879
00:39:07,693 --> 00:39:09,631
- ...so you have the best
of both worlds, right?
- Absolutely.
880
00:39:09,664 --> 00:39:12,402
- So, a mistake to put it
in the ground beef.
- I agree.
881
00:39:12,435 --> 00:39:16,410
Tommy, Gabriel, and Stephen,
please give us a moment.
882
00:39:16,443 --> 00:39:17,580
Thank you.
883
00:39:19,918 --> 00:39:21,922
I mean, all three of them
know how to cook.
884
00:39:21,922 --> 00:39:24,092
- Yeah, that's the thing.
- All three.
885
00:39:24,092 --> 00:39:26,598
Like, what happened, dude?
886
00:39:26,631 --> 00:39:28,802
Very tough.
So, Gabriel's pasta,
887
00:39:28,802 --> 00:39:30,806
of all the things to do tonight,
you don't play it simple.
888
00:39:30,839 --> 00:39:33,444
I just expect much more.
I think he really
made a mistake.
889
00:39:33,444 --> 00:39:36,685
Between the sliders
and the panna cotta, you have
two unfinished dishes.
890
00:39:36,718 --> 00:39:38,789
- Gordon: That's right. Yeah.
- The panna cotta,
891
00:39:38,822 --> 00:39:40,091
he didn't add gelatin,
as far as I'm concerned.
892
00:39:40,091 --> 00:39:41,695
Gordon:
No, I think he forgot.
893
00:39:41,728 --> 00:39:43,431
I don't taste it.
I don't see it.
894
00:39:43,464 --> 00:39:45,936
I can't taste anything.
Tommy, unfinished sliders.
895
00:39:45,936 --> 00:39:47,673
I mean, I wasn't a big fan
of the chorizo in there.
896
00:39:47,707 --> 00:39:48,976
Did it need
the chorizo in there?
897
00:39:49,042 --> 00:39:51,380
No, it didn't need it at all.
898
00:39:51,413 --> 00:39:52,650
I forgot about this part.
899
00:39:52,683 --> 00:39:54,587
- Not me.
- You know what I mean?
900
00:39:54,621 --> 00:39:57,960
- Agreed? Let's go.
- Yep, let's do it.
901
00:40:01,500 --> 00:40:03,739
Gabriel, Tommy, and Stephen,
902
00:40:03,772 --> 00:40:05,776
tonight's challenge was inspired
903
00:40:05,809 --> 00:40:07,780
by the dish that sent you home.
904
00:40:07,813 --> 00:40:09,651
This has been
a really tough decision,
905
00:40:09,684 --> 00:40:14,059
but the person leaving
the competition tonight is...
906
00:40:17,667 --> 00:40:21,140
- Stephen.
- Oh, God.
907
00:40:21,140 --> 00:40:23,210
- Oh.
- Well, damn, Stephen.
908
00:40:23,244 --> 00:40:26,718
Tommy, Gabriel, get a grip.
Head back to your station.
909
00:40:29,389 --> 00:40:34,667
Stephen, your panna cotta
lacked gelatin, and it had
no chance of ever setting.
910
00:40:34,701 --> 00:40:37,005
I thought you were gonna go
far in this competition,
911
00:40:37,038 --> 00:40:41,213
and I didn't expect you
to be cooking for
the last time tonight.
912
00:40:41,213 --> 00:40:44,954
Please place your apron
on your bench and say goodbye.
913
00:40:44,954 --> 00:40:47,359
- Whoo! Stephen!
- Stephen! We love you!
914
00:40:47,392 --> 00:40:49,897
You're so talented.
915
00:40:49,931 --> 00:40:52,870
It's definitely hard to leave
the MasterChef kitchen.
916
00:40:52,903 --> 00:40:55,876
This is the first time I've ever
failed tremendously like this.
917
00:40:55,909 --> 00:40:58,682
And, hey, just being able
to get that apron
918
00:40:58,715 --> 00:41:00,619
for the second time,
it was awesome.
919
00:41:00,619 --> 00:41:05,495
It was short lived,
but I walk out happy.
920
00:41:05,529 --> 00:41:10,706
Well, that was a shock.
Tonight you've just seen someone
who finished third go home.
921
00:41:10,706 --> 00:41:14,781
Remember this, this competition
is only gonna get tougher.
922
00:41:14,781 --> 00:41:16,651
Good night.
923
00:41:21,293 --> 00:41:24,801
Next time,
it's the first mystery box
of the season.
924
00:41:24,834 --> 00:41:27,640
- You feeling lucky tonight?
- And it's a big one.
925
00:41:27,673 --> 00:41:29,811
- Oh, my God!
- What's up, guys?
926
00:41:29,844 --> 00:41:32,750
But you've got
to place big bets...
927
00:41:32,783 --> 00:41:34,620
No one's ever made homemade
phyllo from scratch.
928
00:41:34,654 --> 00:41:37,459
- That is major.
- ...if you're back to win.
929
00:41:37,492 --> 00:41:39,029
( bleep ). Oh, my God.
930
00:41:39,029 --> 00:41:41,500
- Someone's going home tonight.
- It's not gonna be me.
931
00:41:41,534 --> 00:41:42,770
- What is she, crazy?
- ( bleep )
932
00:41:42,803 --> 00:41:44,607
- Oh, my God!
- Bri, you okay?
933
00:41:44,607 --> 00:41:46,945
- Oh, no.
- Please place your apron
934
00:41:47,012 --> 00:41:48,782
on your bench
and say good night.