1 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. 6 00:00:15,497 --> 00:00:17,869 - You and her, maybe not so much. - Maybe not so much. 7 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. 14 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. 16 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 00:01:10,608 --> 00:01:12,979 - 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 00:01:15,183 --> 00:01:17,121 - 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. 31 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. 33 00:01:24,335 --> 00:01:28,511 We'll see if there's something that's redeeming enough to overlook the obvious. 34 00:01:39,498 --> 00:01:43,473 This is it. Season 12, "Back To Win." 35 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. 39 00:01:53,360 --> 00:01:54,663 I'm not a kid anymore. 40 00:01:54,663 --> 00:01:57,101 I'm not the same Junior that was here last time. 41 00:01:57,134 --> 00:02:00,240 I'm an adult now, and, man, I am back to win. 42 00:02:00,307 --> 00:02:03,748 Good to see you all in those aprons again. We good? 43 00:02:03,781 --> 00:02:06,754 ( cheering ) 44 00:02:06,754 --> 00:02:08,223 There are 20 of you now, 45 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. 49 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? 51 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. 54 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 56 00:02:46,332 --> 00:02:49,372 and remind you of that fateful day 57 00:02:49,405 --> 00:02:51,309 and of that fateful dish. 58 00:02:51,309 --> 00:02:53,547 - Gentlemen. - ( whirring ) 59 00:02:53,581 --> 00:02:57,354 - Shut your face! - ( laughing ) 60 00:02:57,388 --> 00:02:59,225 Chef, I don't want to relive this. 61 00:02:59,258 --> 00:03:01,429 - Right, roll the tape. - Oh! 62 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. 65 00:03:09,613 --> 00:03:12,217 It's your worst performing dish, Gabriel. 66 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. 68 00:03:18,496 --> 00:03:19,432 Oof. 69 00:03:19,465 --> 00:03:21,737 Brandi, let's get one thing clear. 70 00:03:21,737 --> 00:03:25,177 It's heavy. It just doesn't work. 71 00:03:25,210 --> 00:03:27,582 Joe: Okay, Emily, tell me what happened. 72 00:03:27,615 --> 00:03:30,621 My cake fell over. Disaster struck today. 73 00:03:30,655 --> 00:03:33,527 - Wow. - Gordon: Shelly, the chicken's undercooked. 74 00:03:33,561 --> 00:03:37,936 - ( 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? 76 00:03:39,238 --> 00:03:41,042 - Yes, Chef. - It's a shame. 77 00:03:41,042 --> 00:03:45,217 - Ah. - Burnt onions and a block of cheddar cheese. 78 00:03:45,250 --> 00:03:47,221 - That's terrible. - Ooh. 79 00:03:47,254 --> 00:03:49,860 - Bri, the salmon's raw. - No, I can't watch. 80 00:03:49,860 --> 00:03:51,597 Oh, it's completely raw. 81 00:03:51,630 --> 00:03:54,736 - Oh, shoot. - You did something early, young man. 82 00:03:54,770 --> 00:03:59,345 - All: Shayne the Train. - You cooked two chops. 83 00:03:59,378 --> 00:04:01,349 Unfortunately, it's let down with the sides. 84 00:04:01,416 --> 00:04:04,155 - Yes, Chef. - Oh! 85 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. 87 00:04:10,233 --> 00:04:11,503 - Oh. - Aww. 88 00:04:11,537 --> 00:04:14,543 - Amanda, that's raw. - I know. 89 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. 91 00:04:18,617 --> 00:04:23,994 Gordon: Sadly, the person leaving "MasterChef" is Amanda. 92 00:04:24,028 --> 00:04:28,002 I'm so sorry. 93 00:04:28,036 --> 00:04:30,407 - Ooh. - Aww. 94 00:04:35,585 --> 00:04:38,256 That could not have been easy to watch. 95 00:04:38,289 --> 00:04:40,227 Come on, let's be honest. 96 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. 98 00:04:46,673 --> 00:04:51,282 Tonight, your challenge is to use the dish that sent you all home 99 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 101 00:04:58,496 --> 00:05:00,535 to serve us something more refined 102 00:05:00,568 --> 00:05:03,541 and edited than the dish that sent you home. 103 00:05:03,541 --> 00:05:06,045 For the first time in the history of this competition, 104 00:05:06,045 --> 00:05:08,316 tonight and every night this season, 105 00:05:08,349 --> 00:05:12,157 you all must serve us three identical dishes... 106 00:05:12,191 --> 00:05:16,399 - Whoa. - ...and ensure that each plate is consistent. 107 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? 109 00:05:20,440 --> 00:05:22,044 And then they gotta be identical? 110 00:05:22,077 --> 00:05:23,747 I wasn't prepared for that. 111 00:05:23,747 --> 00:05:26,352 Gordon: Whoever cooks the best dish 112 00:05:26,419 --> 00:05:27,856 each and every week, 113 00:05:27,856 --> 00:05:32,665 you get this coveted immunity pin to wear. 114 00:05:32,665 --> 00:05:35,605 You will earn immunity during the next challenge 115 00:05:35,638 --> 00:05:38,744 as you watch from the safety of the balcony, 116 00:05:38,777 --> 00:05:42,519 because the cook who impresses us the least 117 00:05:42,552 --> 00:05:46,359 will be eliminated tonight. 118 00:05:46,359 --> 00:05:49,465 - Right, is everybody ready? - All: Yes, Chef. 119 00:05:49,498 --> 00:05:52,972 Your 60 minutes start now. Let's go. 120 00:05:53,006 --> 00:05:54,609 - Get it. - Careful. 121 00:05:54,609 --> 00:05:55,945 Come on, y'all, let's go! 122 00:05:55,978 --> 00:05:57,347 - Get it! - Whoo! 123 00:05:57,347 --> 00:05:58,851 Basket, basket, basket, basket. 124 00:05:58,851 --> 00:06:01,055 - Oh, God. - Under. 125 00:06:01,088 --> 00:06:02,357 One of those. 126 00:06:02,357 --> 00:06:03,661 I need hazelnuts. 127 00:06:03,694 --> 00:06:05,531 This is about to get real. 128 00:06:05,565 --> 00:06:08,637 The judges announced that there's an immunity pin. 129 00:06:08,671 --> 00:06:10,875 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. 131 00:06:13,647 --> 00:06:16,385 We don't want another raw cake, so that means my cake, 132 00:06:16,419 --> 00:06:18,891 it needs to get in the oven as soon as possible. 133 00:06:18,924 --> 00:06:20,595 Let's go! 134 00:06:24,401 --> 00:06:26,773 So, 5 minutes gone. 55 minutes to go. 135 00:06:26,840 --> 00:06:29,746 Remember, three amazing portions. Let's go. 136 00:06:29,813 --> 00:06:31,950 - 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. 138 00:06:36,025 --> 00:06:38,530 Nice. 139 00:06:38,564 --> 00:06:41,035 My elimination dish was panna cotta. 140 00:06:41,068 --> 00:06:42,471 Yeah, baby. 141 00:06:42,538 --> 00:06:44,776 And I made it to the top three on season six. 142 00:06:44,809 --> 00:06:46,345 I almost made it to the finale. 143 00:06:46,379 --> 00:06:48,984 I'm about to set this mystery box on fire! 144 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? 147 00:06:55,497 --> 00:06:58,804 Stephen: I put one teaspoon in the center. 148 00:06:58,837 --> 00:07:00,841 Gordon: And that is just oozing out. 149 00:07:00,875 --> 00:07:03,981 It was a tough time being eliminated, 150 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. 152 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 00:07:24,288 --> 00:07:26,960 I know I'm gonna get through the rest of the challenges. 158 00:07:26,960 --> 00:07:28,864 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, 161 00:07:36,813 --> 00:07:38,651 and we're asking for three portions. 162 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 00:07:43,627 --> 00:07:45,531 - 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. 168 00:07:54,214 --> 00:07:56,085 We're expecting that good a dish. 169 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. 171 00:08:07,274 --> 00:08:11,516 So today I've added a little bit extra oomph, kick, and flavor 172 00:08:11,516 --> 00:08:12,952 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 176 00:08:19,799 --> 00:08:23,239 with a black truffle essence. 177 00:08:23,239 --> 00:08:25,511 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. 182 00:08:36,165 --> 00:08:38,002 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.