1 00:00:01,169 --> 00:00:03,641 Gordon: Previously on "MasterChef: Back to Win"... 2 00:00:03,674 --> 00:00:07,248 - Come on, man. - ...the cooks had to elevate take-out classics. 3 00:00:07,281 --> 00:00:08,618 - Spaghetti and meatballs. - Empanadas. 4 00:00:08,618 --> 00:00:10,254 And with top 10 on the line... 5 00:00:10,287 --> 00:00:11,624 - It's gonna come down to the wire. - Why? 6 00:00:11,657 --> 00:00:13,026 Your ass better cook. 7 00:00:13,059 --> 00:00:15,297 some lifted fast food to fine dining... 8 00:00:15,297 --> 00:00:17,268 It's award-winning stuff. That's so clever and smart. 9 00:00:17,268 --> 00:00:18,905 I might even take that from you. 10 00:00:18,905 --> 00:00:20,708 Congratulations, Derrick. 11 00:00:20,742 --> 00:00:23,881 ...but one cook was taken out of the competition. 12 00:00:23,881 --> 00:00:25,852 Instead of elevating it, you sunk it. 13 00:00:25,885 --> 00:00:27,388 It just doesn't taste good. 14 00:00:27,388 --> 00:00:30,995 The individual that's cooked for the very last time 15 00:00:30,995 --> 00:00:33,266 - is Fred. - Tonight... 16 00:00:33,300 --> 00:00:37,909 - Welcome to the top 10! - ...the Back to Win cooks are making a pit stop. 17 00:00:37,943 --> 00:00:40,314 You have to elevate gas station snacks 18 00:00:40,347 --> 00:00:42,552 - into gourmet dishes. - Whoa. 19 00:00:42,552 --> 00:00:44,556 That's the secret of any great chef-- elevation, right? 20 00:00:44,590 --> 00:00:46,760 - It's about to go down. - Let's get it! 21 00:00:46,794 --> 00:00:48,898 I melt the gummy bears down. I poured the beer in there. 22 00:00:48,931 --> 00:00:49,967 - What? - That sounds disgusting. 23 00:00:50,033 --> 00:00:51,637 I want that immunity pin back. 24 00:00:51,670 --> 00:00:53,507 It's the biggest risk taken so far in this competition. 25 00:00:53,541 --> 00:00:56,212 And while some create snack magic... 26 00:00:56,246 --> 00:00:59,720 It's ( bleep ) delicious. Couldn't be happier. An absolute showstopper. 27 00:00:59,720 --> 00:01:01,924 - ...others will be left behind. - ( bleep ) 28 00:01:01,924 --> 00:01:03,728 Tastes like chocolate scrambled eggs. 29 00:01:03,728 --> 00:01:06,800 - It's gross. - You took a big risk today and you failed. 30 00:01:19,927 --> 00:01:22,464 Mm-hmm! 31 00:01:22,498 --> 00:01:24,235 - Love this. - Here we go. 32 00:01:26,807 --> 00:01:28,711 - Ooh! - Whoo! 33 00:01:28,744 --> 00:01:30,782 - Wow. - Ooh. 34 00:01:30,782 --> 00:01:34,723 - Junk food? - Gas station. 35 00:01:34,756 --> 00:01:36,994 Oh, like a little snack shop. 36 00:01:37,027 --> 00:01:38,831 Willie: Oh, my goodness. 37 00:01:38,864 --> 00:01:42,939 I see all these snacks and different goodies and stuff, 38 00:01:42,973 --> 00:01:44,743 and I'm like, "Oh, my goodness." 39 00:01:44,743 --> 00:01:48,249 I didn't get this figure from just eating vegetables, 40 00:01:48,283 --> 00:01:50,354 so this is gonna be interesting. 41 00:01:50,387 --> 00:01:53,326 Welcome to the MasterChef filling station. 42 00:01:53,326 --> 00:01:55,732 - Yes, Chef. - It's been a long road 43 00:01:55,765 --> 00:01:57,736 to get to this point in the competition, right? 44 00:01:57,736 --> 00:02:02,378 - Yes, Chef. - But now we are at the top 10. 45 00:02:02,411 --> 00:02:03,981 Come on, give yourselves a round of applause. 46 00:02:04,015 --> 00:02:07,421 Whoo! 47 00:02:07,454 --> 00:02:09,660 Guys, if you want to succeed in the restaurant business, 48 00:02:09,693 --> 00:02:11,396 you have to keep up with the trends. 49 00:02:11,429 --> 00:02:14,770 Sometimes that means being on the cutting edge, 50 00:02:14,770 --> 00:02:19,579 and sometimes it means tapping into nostalgia. 51 00:02:19,613 --> 00:02:22,519 In tonight's challenge, all of you are gonna do both. 52 00:02:22,552 --> 00:02:24,990 All these classic road trip snacks 53 00:02:25,023 --> 00:02:26,459 bring back strong memories 54 00:02:26,492 --> 00:02:28,430 of childhood, family, and friends. 55 00:02:28,463 --> 00:02:31,436 But now chefs across the globe 56 00:02:31,503 --> 00:02:33,841 are taking these snack foods 57 00:02:33,874 --> 00:02:36,346 and using them as ingredients 58 00:02:36,379 --> 00:02:37,782 across fine dining cuisine. 59 00:02:37,782 --> 00:02:41,055 Tonight, all of you will follow that trend 60 00:02:41,089 --> 00:02:44,428 and make these gas station snacks 61 00:02:44,428 --> 00:02:47,535 - into gourmet dishes. - Wow. 62 00:02:47,569 --> 00:02:51,910 And in case you're thinking that may be impossible tonight... 63 00:02:51,944 --> 00:02:56,587 - Oh, boy. - Allow me to demonstrate how it could be done. 64 00:02:58,624 --> 00:03:00,160 I love these. 65 00:03:00,193 --> 00:03:01,830 Chef. 66 00:03:01,864 --> 00:03:04,035 Shanika: To cook a gourmet dish 67 00:03:04,035 --> 00:03:05,538 with these gas station ingredients, 68 00:03:05,571 --> 00:03:08,544 is the toughest challenge thus far. 69 00:03:08,611 --> 00:03:11,984 So I'm gonna watch every single thing that Gordon is doing, 70 00:03:12,017 --> 00:03:13,854 and I'm gonna be conceptualizing my dish. 71 00:03:13,888 --> 00:03:17,762 Right, I'm gonna do a beautiful crusted fillet of Dover sole. 72 00:03:17,796 --> 00:03:22,137 So let's start off with some salt and vinegar crisps 73 00:03:22,137 --> 00:03:24,008 and some pretzels, I think, yeah? 74 00:03:24,041 --> 00:03:25,545 Yes, salt and vinegar. Smart. 75 00:03:25,578 --> 00:03:26,880 So, the idea of a crust on a fish 76 00:03:26,914 --> 00:03:28,851 is to give the texture. 77 00:03:28,884 --> 00:03:34,529 Now, we want a decent crust. Get it too fine, it burns, okay? 78 00:03:34,563 --> 00:03:36,199 - Really important. - Got it. 79 00:03:36,199 --> 00:03:37,902 So, there we go. 80 00:03:37,936 --> 00:03:40,407 And I haven't gone too powdery, 81 00:03:40,440 --> 00:03:42,679 so therefore it can take quite a nice 82 00:03:42,712 --> 00:03:44,983 beautiful high heat. 83 00:03:45,016 --> 00:03:49,693 Okay, tilt it and lay away. 84 00:03:49,726 --> 00:03:50,628 Beautiful. 85 00:03:50,628 --> 00:03:53,901 Right, let's get some rice, yes? 86 00:03:53,934 --> 00:03:56,840 We've seen this in stations before, haven't we? 87 00:03:56,874 --> 00:03:59,846 Why's your face like that, Dara? We're gonna elevate it. 88 00:03:59,846 --> 00:04:02,451 That's the secret of any great chef-- elevation, right? 89 00:04:02,484 --> 00:04:06,627 So get that pan really nice and hot. Get your shallots in. 90 00:04:07,796 --> 00:04:10,935 Chopped shallots. Lot of garlic, okay? 91 00:04:10,968 --> 00:04:13,808 This fish needs flavor. 92 00:04:13,841 --> 00:04:15,578 In with my rice. 93 00:04:15,611 --> 00:04:17,882 It should be popping 'cause it's going crispy. 94 00:04:17,916 --> 00:04:19,753 That's what you want. 95 00:04:19,786 --> 00:04:22,124 All I'm gonna do now is just literally smother that 96 00:04:22,157 --> 00:04:24,261 with my fresh spinach. 97 00:04:24,295 --> 00:04:25,665 That's gonna wilt. 98 00:04:25,698 --> 00:04:27,936 Now, when you're cooking fish like that, 99 00:04:27,936 --> 00:04:30,440 you can only turn it once, otherwise it what? 100 00:04:30,474 --> 00:04:32,545 - Falls apart. - Gordon: It falls apart. 101 00:04:32,612 --> 00:04:36,587 I'm gonna very carefully turn that over. 102 00:04:36,620 --> 00:04:38,891 - Beautiful color. - Beautiful. 103 00:04:38,891 --> 00:04:41,496 - Beautiful. - Two more minutes on that side. 104 00:04:41,530 --> 00:04:43,968 So I want to start building that sauce there now. 105 00:04:44,001 --> 00:04:47,775 - Now let's get a beautiful pickle. - Pickles. 106 00:04:47,809 --> 00:04:50,915 - And I'm gonna use that juice as well. - Interesting. 107 00:04:50,948 --> 00:04:53,787 Now, chop up that beautiful dill pickle. 108 00:04:53,787 --> 00:04:57,795 The acidity and what it brings the fish is incredible. 109 00:04:57,829 --> 00:05:00,501 - Big time. - And all we're doing now, 110 00:05:00,535 --> 00:05:02,137 it's like a little beurre noisette. 111 00:05:02,171 --> 00:05:04,141 - Wow. - Okay? 112 00:05:04,175 --> 00:05:06,145 Next, my capers. 113 00:05:06,179 --> 00:05:09,553 And finally, some flat leaf parsley. 114 00:05:09,586 --> 00:05:13,459 Rice nice and crispy. Spinach has wilted. 115 00:05:13,493 --> 00:05:16,265 I'm familiar with the flavors of these foods. 116 00:05:16,299 --> 00:05:18,971 I've got three kids at home, so, you know, a lot of these snacks 117 00:05:19,004 --> 00:05:20,708 I see in front of me are sitting in my cupboard. 118 00:05:20,741 --> 00:05:24,381 And sit that fish nice and gently on top. 119 00:05:24,415 --> 00:05:29,659 But there's a reason that these foods aren't in elevated cuisine. 120 00:05:29,693 --> 00:05:31,563 This is gonna be so much harder than it looks. 121 00:05:31,597 --> 00:05:34,201 Fresh lemon on top. That makes a massive difference. 122 00:05:34,268 --> 00:05:36,372 And there we are. 123 00:05:36,372 --> 00:05:42,017 That's how a master chef gets inspired by beautiful gas station ingredients. 124 00:05:42,017 --> 00:05:44,121 Wow. 125 00:05:44,154 --> 00:05:46,359 Excellent. 126 00:05:48,029 --> 00:05:49,699 Looks really good. 127 00:05:49,699 --> 00:05:52,605 Okay, guys, you will have 45 minutes 128 00:05:52,639 --> 00:05:55,578 to cook us a gourmet dish 129 00:05:55,645 --> 00:05:59,686 using gas station snacks as ingredients. 130 00:05:59,719 --> 00:06:04,094 You must use at least three of those ingredients 131 00:06:04,128 --> 00:06:07,201 in your final dishes. 132 00:06:07,234 --> 00:06:08,971 Whoever cooks the best dish tonight 133 00:06:09,004 --> 00:06:14,114 will get the coveted MasterChef immunity pin. 134 00:06:14,148 --> 00:06:18,223 Remember, sadly, whoever cooks the worst dish will be eliminated. 135 00:06:18,223 --> 00:06:20,928 - Right, everybody ready? - Yes, Chef. 136 00:06:20,928 --> 00:06:23,366 45 minutes starts... 137 00:06:23,366 --> 00:06:24,569 Derrick, please? 138 00:06:24,603 --> 00:06:27,909 - Uh, now! - Thank you. 139 00:06:27,942 --> 00:06:29,579 ( laughs ) 140 00:06:33,319 --> 00:06:36,092 Where's the chocolate bars? 141 00:06:36,125 --> 00:06:37,862 Hot Cheetos. 142 00:06:39,899 --> 00:06:42,906 All right, Michael. Wow. 143 00:06:42,939 --> 00:06:46,713 - I don't have time to play. - Where's the beer? 144 00:06:46,747 --> 00:06:50,387 I'm a little bit nervous because snacks are not gourmet dishes. 145 00:06:50,387 --> 00:06:52,659 This is truly out of my element. 146 00:06:52,659 --> 00:06:55,363 My whole goal was to come in this competition 147 00:06:55,397 --> 00:06:56,934 and not make a terrible dish 148 00:06:56,967 --> 00:06:58,837 that will put me down in the bottom three. 149 00:06:58,871 --> 00:07:01,208 Hopefully, I can pull this off. 150 00:07:01,242 --> 00:07:02,946 Whew! 151 00:07:04,048 --> 00:07:05,952 ( muttering ) 152 00:07:05,985 --> 00:07:07,154 This is heavy. 153 00:07:10,226 --> 00:07:12,732 Today, I grabbed potato chips, 154 00:07:12,799 --> 00:07:14,903 a pickle, spicy cheese puffs. 155 00:07:14,936 --> 00:07:19,679 I'm making a spicy chip-coated cod. 156 00:07:19,713 --> 00:07:22,050 I'm definitely a snack girl. 157 00:07:22,084 --> 00:07:23,152 Snacks are my weakness, 158 00:07:23,186 --> 00:07:24,689 especially the spicy cheese puffs, 159 00:07:24,723 --> 00:07:26,392 which is why I picked those today. 160 00:07:26,392 --> 00:07:28,697 They're one of my favorite guilty pleasures, 161 00:07:28,731 --> 00:07:32,471 and I'm excited to use them in an elevated dish today. 162 00:07:39,686 --> 00:07:41,923 So, I'm using actually more than three ingredients. 163 00:07:41,957 --> 00:07:45,096 I'm making a pan-seared crusted chicken breast. 164 00:07:45,130 --> 00:07:48,469 We've got a few different varieties of chips, some almonds. 165 00:07:48,504 --> 00:07:52,044 I'm also using a little bit of the soda in my buttermilk soak for my chicken. 166 00:07:52,077 --> 00:07:54,114 That's actually gonna add a little flavor, a little bit of sweetness. 167 00:07:54,114 --> 00:07:57,054 I was the first one to go home last time I was in the top 10, 168 00:07:57,087 --> 00:07:59,491 and that is not what I want to see happen today. 169 00:08:03,767 --> 00:08:07,875 - Let's cook, baby. - Double-edged sword again tonight. 170 00:08:07,909 --> 00:08:09,445 There is an immunity pin up for grabs. 171 00:08:09,512 --> 00:08:11,415 Sadly, someone will be leaving the competition. 172 00:08:11,482 --> 00:08:13,854 This is not an easy one. 173 00:08:13,887 --> 00:08:15,490 It's gonna be a real test on whether they can think 174 00:08:15,490 --> 00:08:19,999 outside the box and reimagine these ingredients. 175 00:08:19,999 --> 00:08:22,672 Tonight, we cannot afford to play it simple. 176 00:08:22,705 --> 00:08:24,709 Not at all. You have to separate yourself from the pack, 177 00:08:24,709 --> 00:08:28,049 do something magical, do something that's ostentatious, 178 00:08:28,082 --> 00:08:30,153 that's gonna grab the attention of us. 179 00:08:32,190 --> 00:08:34,061 Perfect. 180 00:08:38,202 --> 00:08:39,973 Here we go. 181 00:08:40,006 --> 00:08:44,014 I am making a corn-crusted snapper 182 00:08:44,014 --> 00:08:48,791 with a tricolor potato and gummy bear-beer sauce. 183 00:08:48,791 --> 00:08:51,797 I basically took the gummy bears and I melt them down, 184 00:08:51,797 --> 00:08:54,836 and then I added my beer, I added some shallots. 185 00:08:54,836 --> 00:08:57,809 I love snacks. I eat a lot of chips. 186 00:08:57,842 --> 00:09:00,848 And my son loves chips, too, so me and my son, 187 00:09:00,881 --> 00:09:02,752 on a Friday night on the couch? 188 00:09:02,785 --> 00:09:05,123 ( clicks tongue ) Yeah, we snacked out. 189 00:09:05,156 --> 00:09:08,496 I've never made gummy bear beer sauce, 190 00:09:08,530 --> 00:09:11,670 but hopefully what I'm deciding to do works. 191 00:09:12,939 --> 00:09:17,582 Eight minutes gone. 37 minutes remaining. 192 00:09:18,817 --> 00:09:21,122 Sugar, sugar, sugar, sugar, sugar. 193 00:09:21,155 --> 00:09:25,631 Sugar. Where's the sugar? Okay. I'm good. 194 00:09:27,167 --> 00:09:29,238 Shanika: I'm going to be making ranch tortilla chips 195 00:09:29,271 --> 00:09:31,877 and corn chip crusted snapper 196 00:09:31,910 --> 00:09:34,148 with a lemon-lime herb sauce. 197 00:09:34,181 --> 00:09:37,789 This is my mom's recipe, so this thing about to be busting. 198 00:09:37,822 --> 00:09:40,995 Like, if one thing, they gonna say them flavors are there. 199 00:09:41,028 --> 00:09:43,934 My mom used to love to cook, so any time you see me 200 00:09:43,967 --> 00:09:46,606 making fried fish, it's coming from her. 201 00:09:46,606 --> 00:09:50,013 I guess you would say that I'm putting my heart on a plate today. 202 00:09:50,046 --> 00:09:53,319 Unfortunately, I lost my mom when I was younger, 203 00:09:53,319 --> 00:09:57,995 and I'm just hoping that I can pull through this cook 204 00:09:58,029 --> 00:10:01,001 without getting emotional, because I hate emotions. 205 00:10:01,001 --> 00:10:02,872 I'm not gonna lie, I'm a little bit scared, 206 00:10:02,905 --> 00:10:04,475 but all I'm gonna do right now 207 00:10:04,509 --> 00:10:06,078 is incorporate all of these flavors 208 00:10:06,112 --> 00:10:09,552 and get this dish done and get everything on the plate. 209 00:10:09,552 --> 00:10:12,023 I just don't want to go home tonight. 210 00:10:22,010 --> 00:10:26,686 Ten minutes gone, 35 minutes remaining. 211 00:10:27,588 --> 00:10:29,057 Come on. 212 00:10:32,097 --> 00:10:34,803 We're just gonna do the best that we can do. That's it. 213 00:10:34,836 --> 00:10:38,376 - Okay. - Whew. 214 00:10:38,376 --> 00:10:40,815 Michael, tell me about the dish. What are you doing? 215 00:10:40,848 --> 00:10:42,885 It's a risky one, but I'm gonna do a chocolate lava cake. 216 00:10:42,919 --> 00:10:44,388 - In 34 minutes? - Yeah. 217 00:10:44,421 --> 00:10:46,025 It's gonna be like a chocolate fondant. Liquid center. 218 00:10:46,025 --> 00:10:48,129 - It is. That's the plan. - Gotcha. 219 00:10:48,162 --> 00:10:51,135 Give me the three snacks. You're using pretzel? 220 00:10:51,168 --> 00:10:53,406 - Yeah, I'm doing a pretzel toffee... - Wow. 221 00:10:53,439 --> 00:10:55,544 ...as well as a potato chip and peanut crumble. 222 00:10:55,578 --> 00:10:56,913 Why such a big risk on a night like tonight? 223 00:10:56,947 --> 00:10:58,884 Well, I want that immunity pin back. 224 00:10:58,917 --> 00:11:00,821 I'm not gonna stop. I'm just gonna keep pushing. 225 00:11:00,855 --> 00:11:03,259 I've never been in the bottom. I don't plan to ever be in the bottom. 226 00:11:03,292 --> 00:11:05,129 Well, these fondants could take you down there 227 00:11:05,196 --> 00:11:06,600 if you don't get them in the fricking oven. 228 00:11:06,633 --> 00:11:08,971 - I know. Heard. - Focus, please, yes? 229 00:11:09,004 --> 00:11:11,375 - Edit yourself if necessary, right? - Will do. 230 00:11:11,408 --> 00:11:15,083 - Good luck. - Let's get it! 231 00:11:16,151 --> 00:11:18,524 Yes! Perfect. 232 00:11:18,557 --> 00:11:20,193 - Willie. - Willie, Willie. 233 00:11:20,226 --> 00:11:22,197 - Hey, how y'all doing? - All right. What are you making? 234 00:11:22,197 --> 00:11:24,936 I'm gonna do an elevated chicken pot pie. 235 00:11:24,969 --> 00:11:28,175 And I'm going to use sunflower seeds and some hot cheese puffs 236 00:11:28,209 --> 00:11:30,614 and put it on my crust for my pot pie. 237 00:11:30,681 --> 00:11:33,987 Do you feel that a pot pie is elegant enough? 238 00:11:34,021 --> 00:11:36,392 I think so. Pot pie is hearty. 239 00:11:36,425 --> 00:11:39,966 And who don't like beer? You know what I'm saying? 240 00:11:39,999 --> 00:11:41,937 And I'm gonna add this heavy cream in there 241 00:11:41,970 --> 00:11:43,540 and let it reduce and get it together. 242 00:11:43,540 --> 00:11:44,943 Aarón: Well, hopefully it's not too rich. 243 00:11:44,976 --> 00:11:47,013 Joe: Listen, Willie, you're one of the two 244 00:11:47,047 --> 00:11:49,384 who hasn't won an immunity pin. You and Brandi. 245 00:11:49,418 --> 00:11:52,224 Right. I'm ready to take it. 246 00:11:52,257 --> 00:11:54,929 This is the top 10 and this is so important for me. 247 00:11:54,963 --> 00:11:56,666 Last week, I was in the bottom, 248 00:11:56,700 --> 00:11:59,404 and I'm here to prove that I deserve that pin, 249 00:11:59,438 --> 00:12:00,674 and I'm going for it. 250 00:12:00,708 --> 00:12:02,612 Joe: Thank you, Willie. Good luck. 251 00:12:02,645 --> 00:12:05,149 Willie: Thank you. 252 00:12:05,183 --> 00:12:07,420 Okay, I need to get this cake in the oven. 253 00:12:07,420 --> 00:12:10,159 Brandi: This looks good. 254 00:12:11,963 --> 00:12:13,499 - Right, young man. - What's up, Chef? 255 00:12:13,533 --> 00:12:15,470 Tell me about it. What's the dish? What you doing? 256 00:12:15,504 --> 00:12:17,007 Christian: I'm making a corn chip crusted snapper 257 00:12:17,040 --> 00:12:20,179 with a gummy bear beer sauce. 258 00:12:20,213 --> 00:12:21,448 A gummy bear sauce? 259 00:12:21,516 --> 00:12:23,219 Gummy bear beer sweet sauce, Chef. 260 00:12:23,286 --> 00:12:25,323 Come on, man. You gotta go big or you gotta go home. 261 00:12:25,356 --> 00:12:27,227 So, what have you done? You've melted the gummy bears down? 262 00:12:27,260 --> 00:12:29,699 I melt the gummy bears down, sautéed some shallots, 263 00:12:29,732 --> 00:12:31,001 poured the beer in there, 264 00:12:31,035 --> 00:12:33,005 then I threw some garlic in there. 265 00:12:33,039 --> 00:12:34,642 Where'd you come up with the gummy bear sauce? 266 00:12:34,676 --> 00:12:35,978 I enjoy eating gummy bears, 267 00:12:36,045 --> 00:12:37,147 so when I stop at the gas station, 268 00:12:37,180 --> 00:12:38,650 that's the first thing I grab. 269 00:12:38,684 --> 00:12:40,186 - You're super competitive. - Yes, Chef. 270 00:12:40,219 --> 00:12:42,625 Give me the perfect rundown of the finale. 271 00:12:42,658 --> 00:12:44,461 There's only three. So you... 272 00:12:44,461 --> 00:12:45,463 Uh-huh, and Derrick and Willie. 273 00:12:45,463 --> 00:12:46,599 And Big Willie. 274 00:12:46,633 --> 00:12:48,269 And then give me first, second, third. 275 00:12:48,302 --> 00:12:49,137 I'm first, of course. 276 00:12:49,137 --> 00:12:50,741 I ain't gonna be second again. 277 00:12:50,741 --> 00:12:52,377 He can't be a double runner-up. 278 00:12:52,410 --> 00:12:54,582 It ain't happening, bro. You don't want that smoke. 279 00:12:54,582 --> 00:12:56,720 There you go. 280 00:12:56,753 --> 00:12:58,422 Get that fish nice and crispy. 281 00:12:58,456 --> 00:13:00,460 - Don't overcook it. Good luck. - Thank you, Chef. 282 00:13:00,493 --> 00:13:04,769 Gordon: 15 minutes gone, 30 minutes remaining. 283 00:13:04,769 --> 00:13:06,338 God, 30 minutes. 284 00:13:06,372 --> 00:13:08,209 ( exhales ) 285 00:13:08,242 --> 00:13:09,512 ( bleep ) 286 00:13:11,281 --> 00:13:12,752 Gordon: Come on, Mike. Don't leave it too late. 287 00:13:12,752 --> 00:13:14,287 Get them in the oven. Let's go. 288 00:13:14,321 --> 00:13:17,327 All right, how hard is it to incorporate 289 00:13:17,360 --> 00:13:20,066 these gas station snacks into a gourmet dish? 290 00:13:20,099 --> 00:13:22,203 It's very difficult, so you've got to be really smart. 291 00:13:22,237 --> 00:13:25,343 The good option for me would be to go down that fish or meat route. 292 00:13:25,376 --> 00:13:29,184 But trying to incorporate those snacks into a dessert in 45 minutes? 293 00:13:29,184 --> 00:13:31,589 - You're up against it. - Yeah. 294 00:13:31,589 --> 00:13:34,294 Michael, listen to this, he's doing a molten liquid chocolate cake. 295 00:13:34,328 --> 00:13:37,467 - Aarón: Oh, wow. - When you declare it liquid, it has to be liquid. 296 00:13:37,467 --> 00:13:41,308 Yeah, it's the biggest risk he's taken so far in this competition. 297 00:13:41,342 --> 00:13:45,049 Joe: If he can actually pull it off, I'd be really impressed. 298 00:13:45,049 --> 00:13:48,055 Gordon: The shock of the night is Christian's dish. 299 00:13:48,089 --> 00:13:50,259 He's doing a beautiful corn-crusted snapper, 300 00:13:50,293 --> 00:13:53,132 and has, like, a sweet and sour gummy bear sauce. 301 00:13:53,199 --> 00:13:55,236 - No. - And so-- yeah, honestly. 302 00:13:55,236 --> 00:13:58,643 Wow. If he's able to nail a balanced sauce using gummy bears? 303 00:13:58,643 --> 00:13:59,645 - Showstopper. - Yep. 304 00:13:59,645 --> 00:14:01,148 Gordon: Absolutely. 305 00:14:01,181 --> 00:14:04,454 Joe: Willie's doing a chicken pot pie. 306 00:14:04,488 --> 00:14:06,425 - Gordon: Really? - How are you elevating that? 307 00:14:06,458 --> 00:14:08,563 A pot pie is very rudimentary, pretty standard, 308 00:14:08,597 --> 00:14:13,907 but he says it's gonna be loaded with flavor, so we'll see about that. 309 00:14:16,111 --> 00:14:20,587 Gordon: Nearly halfway, guys. 25 minutes remaining. 310 00:14:22,792 --> 00:14:23,760 ( bleep ) 311 00:14:23,794 --> 00:14:25,329 I'm worried about Michael. 312 00:14:27,702 --> 00:14:31,275 - Oh, shoot. - Oh, my God. 313 00:14:31,308 --> 00:14:33,814 Gordon: Come on, Michael. Get them in the oven, please. 314 00:14:33,814 --> 00:14:35,617 ( bleep ) 315 00:14:35,617 --> 00:14:38,623 Michael: We are halfway through and this is not going well. 316 00:14:38,623 --> 00:14:41,195 I'm getting in my own way. I'm getting nervous. 317 00:14:41,228 --> 00:14:43,800 Is it dumb to do a dessert in 45 minutes? 318 00:14:43,834 --> 00:14:45,203 Probably. 319 00:14:45,236 --> 00:14:47,575 I think I just completely screwed up. 320 00:14:50,748 --> 00:14:51,716 ( Derrick sighs ) 321 00:14:51,750 --> 00:14:52,852 This is a ( bleep ) show. 322 00:14:52,885 --> 00:14:54,589 Yeah, he's behind. 323 00:14:54,589 --> 00:14:55,591 He's behind. 324 00:14:55,591 --> 00:14:57,628 Oh, my God. 325 00:15:10,319 --> 00:15:13,794 For this challenge, I'm making a chocolate lava cake. 326 00:15:13,827 --> 00:15:16,098 Is it dumb to do a dessert in 45 minutes? 327 00:15:16,131 --> 00:15:20,206 Probably, but I can't change it now. 328 00:15:20,239 --> 00:15:21,475 Derrick: Are your cakes in, Michael? 329 00:15:21,509 --> 00:15:24,147 - Yes, they are. - Nice. 330 00:15:24,181 --> 00:15:28,657 Gordon: Just under 20 minutes remaining. Come on, guys. 331 00:15:29,792 --> 00:15:32,731 That needs a little less sweetness. 332 00:15:32,765 --> 00:15:35,537 It smells amazing. 333 00:15:35,571 --> 00:15:39,344 All right, Bowen, what three snack ingredients did you use? 334 00:15:39,377 --> 00:15:43,753 So I grabbed onion puff, and then potato chips, and also cola, 335 00:15:43,753 --> 00:15:46,626 because I'm doing a Japanese-style katsu cordon bleu 336 00:15:46,659 --> 00:15:50,801 with cola soy sauce glaze and sweet potato fries on top. 337 00:15:50,834 --> 00:15:52,938 - A cola glaze, wow. - I like that, 338 00:15:52,938 --> 00:15:55,476 but you have a lot of sweet and salty ingredients. 339 00:15:55,511 --> 00:15:57,715 What do you think is the one thing you should put in there? 340 00:15:57,748 --> 00:16:00,821 - Something spicy. - Yes, something spicy. Okay. 341 00:16:00,854 --> 00:16:02,323 - To break it up, right? - Yes. 342 00:16:02,357 --> 00:16:03,927 - Aarón: All right. - Joe: Okay, good luck. 343 00:16:03,960 --> 00:16:05,631 Thank you. 344 00:16:09,839 --> 00:16:12,511 Emily: Well, we're getting there. 345 00:16:12,545 --> 00:16:14,982 - Right, Emily, what you doing? - Chef. 346 00:16:15,016 --> 00:16:16,853 So, I'm doing a seared chicken breast 347 00:16:16,886 --> 00:16:19,191 that's gonna be crusted after I sear it 348 00:16:19,224 --> 00:16:20,794 with potato chips and pretzels and stuff. 349 00:16:20,828 --> 00:16:22,330 Good. How are you sticking that crust? 350 00:16:22,363 --> 00:16:24,000 I'm gonna egg wash it and then I'm gonna crust it 351 00:16:24,000 --> 00:16:25,771 and broil it so it gets nice and brown. 352 00:16:25,804 --> 00:16:27,173 Immunity, what would it mean tonight? 353 00:16:27,207 --> 00:16:28,877 It would mean everything because it would give me 354 00:16:28,877 --> 00:16:30,514 the bump that I need to finish strong 355 00:16:30,547 --> 00:16:32,918 and get into the top five, and then, obviously, finale. 356 00:16:32,952 --> 00:16:34,789 Dish sounds amazing. Good luck. 357 00:16:34,822 --> 00:16:36,191 Thank you. 358 00:16:37,026 --> 00:16:40,199 Amanda: Here we go. 359 00:16:40,233 --> 00:16:41,870 Ooh! 360 00:16:41,870 --> 00:16:44,675 - Hey, guys. - All right, Miss Brandi, 361 00:16:44,709 --> 00:16:46,880 what are the gas station items that you chose? 362 00:16:46,913 --> 00:16:50,587 Spicy hot cheese puffs, fruity cereal, 363 00:16:50,587 --> 00:16:52,257 lemon-lime soda, and cola. 364 00:16:52,290 --> 00:16:55,229 - Wow. - I am going Venezuelan tonight. 365 00:16:55,263 --> 00:16:58,803 I am making a spicy hot corn chip arepa. 366 00:16:58,837 --> 00:17:02,277 I'm gonna stuff it with some chorizo and seasoned skirt steak. 367 00:17:02,310 --> 00:17:03,713 Okay, what are you gonna pair with that? 368 00:17:03,747 --> 00:17:05,851 I'm doing a passion fruit lemon-lime soda slaw. 369 00:17:05,884 --> 00:17:09,224 And then I'm doing a fruity cereal and lime zest crema. 370 00:17:09,257 --> 00:17:12,932 What? This sounds a little bit out there. 371 00:17:12,965 --> 00:17:14,936 I think it's all gonna tie together. 372 00:17:14,936 --> 00:17:16,539 So have you ever been to Venezuela? 373 00:17:16,573 --> 00:17:19,244 I have not, but, you know, I make these all the time. 374 00:17:19,277 --> 00:17:21,315 My kids love 'em. We always have to have bags 375 00:17:21,348 --> 00:17:24,555 of these spicy hot cheese puffs in the cabinet. 376 00:17:24,589 --> 00:17:27,962 You have a lot of stuff going on here, Brandi. Good luck. 377 00:17:27,995 --> 00:17:30,066 Thank you. 378 00:17:30,066 --> 00:17:33,372 Gordon: Just over 15 minutes remaining. 379 00:17:33,405 --> 00:17:35,243 Michael: Okay, this is ready. 380 00:17:37,815 --> 00:17:39,552 Breathe, breathe, breathe. 381 00:17:39,585 --> 00:17:42,056 - Right, young lady. - Hello, Chef. 382 00:17:42,090 --> 00:17:43,459 The three ingredients, what have you got? 383 00:17:43,492 --> 00:17:46,465 I have popcorn, corn chips, and chocolate. 384 00:17:46,465 --> 00:17:48,335 So I'm making a corn chiffon cake. 385 00:17:48,335 --> 00:17:50,941 There's gonna be a spiced chocolate butter cream in that, 386 00:17:50,974 --> 00:17:52,544 and it will be garnished with caramel corn 387 00:17:52,578 --> 00:17:54,682 - and bruléed bananas. - Wow, that sounds delicious. 388 00:17:54,715 --> 00:17:58,455 You are pushing it to get a dessert done in 45 minutes. 389 00:17:58,489 --> 00:18:01,562 You know, I think I'll be able to pull it off. 390 00:18:01,596 --> 00:18:05,570 - What would it mean, MasterChef champion? - It would mean everything. 391 00:18:05,570 --> 00:18:08,510 I've worked really hard over the past eight years, 392 00:18:08,510 --> 00:18:11,481 and I'm no longer a kid, and I think I'm proving that. 393 00:18:11,481 --> 00:18:15,022 Dish sounds amazing. Elevate it when you plate that, yes? 394 00:18:15,056 --> 00:18:17,594 - Good luck. - Thank you. 395 00:18:20,567 --> 00:18:22,136 Gordon: Wow, this is exciting. 396 00:18:22,136 --> 00:18:23,472 I mean, no one's playing it safe. 397 00:18:23,472 --> 00:18:25,109 And I think what they're starting to do now 398 00:18:25,109 --> 00:18:26,980 is study each other's dish 399 00:18:27,013 --> 00:18:28,349 because they are raising the game. 400 00:18:28,382 --> 00:18:32,290 Beautiful. Aren't those purty? 401 00:18:32,323 --> 00:18:33,560 Aarón: Brandi is making arepas, 402 00:18:33,593 --> 00:18:35,329 one of the beloved dishes from Venezuela. 403 00:18:35,363 --> 00:18:39,204 Brandi's also doing a fruit cereal crema. 404 00:18:39,204 --> 00:18:41,776 - What? That sounds disgusting. - Yeah, it sounds a little bit out there. 405 00:18:41,809 --> 00:18:45,449 - That sounds terrible. - Right there, that sounds dreadful. Come on. 406 00:18:45,483 --> 00:18:48,556 Bowen is going the route of a stuffed pork cutlet. 407 00:18:48,556 --> 00:18:50,493 He's gonna go sort of katsu style with it. 408 00:18:50,527 --> 00:18:54,635 Joe: Crispy pork chop with a cola soy sauce reduction. 409 00:18:54,669 --> 00:18:56,138 I see nothing wrong with that. It makes sense. 410 00:18:56,138 --> 00:18:58,142 It makes a lot of sense, actually. 411 00:18:58,142 --> 00:19:00,781 But I told him check the sweetness in that sauce, 412 00:19:00,814 --> 00:19:03,152 so we'll see how that pans out. 413 00:19:03,185 --> 00:19:04,955 Derrick, exciting dishes out there. 414 00:19:04,989 --> 00:19:07,160 Who's looking like they're in jeopardy? 415 00:19:07,193 --> 00:19:09,030 I've never been so worried for Michael. 416 00:19:09,064 --> 00:19:10,767 He's got an ambitious dish. 417 00:19:10,801 --> 00:19:11,869 Putting it all on the line. 418 00:19:11,903 --> 00:19:14,407 It's part of the game. 419 00:19:14,474 --> 00:19:17,013 We're down to the last 10 minutes! Come on. 420 00:19:17,013 --> 00:19:20,252 Five, six. Oh, my God. 421 00:19:21,455 --> 00:19:23,258 Bowen: Come on, sweet potatoes! 422 00:19:24,695 --> 00:19:25,797 Whoa, whoa, whoa. 423 00:19:25,831 --> 00:19:27,801 Why's my oven off? Oh, my God. 424 00:19:27,835 --> 00:19:29,070 ( bleep ) 425 00:19:29,104 --> 00:19:30,974 My cakes are supposed to be done, 426 00:19:31,008 --> 00:19:32,678 and all I see is chocolate soup. 427 00:19:32,711 --> 00:19:35,182 Now I look up and my oven is off. 428 00:19:35,216 --> 00:19:37,186 I must've bumped my oven. 429 00:19:37,186 --> 00:19:39,190 I guess I just grabbed the wrong handle 430 00:19:39,190 --> 00:19:40,861 and accidentally turned off the oven. 431 00:19:40,894 --> 00:19:46,204 I have nine minutes left, and I have unbaked lava cakes. 432 00:19:46,238 --> 00:19:47,206 I'm screwed. 433 00:19:47,240 --> 00:19:48,576 ( bleep ) 434 00:19:59,297 --> 00:20:02,805 Whoa, whoa, whoa, why is my oven off? 435 00:20:02,838 --> 00:20:03,807 Oh, my God. 436 00:20:03,840 --> 00:20:05,042 ( bleep ) 437 00:20:05,076 --> 00:20:06,579 My cakes are supposed to be done 438 00:20:06,612 --> 00:20:09,084 and all I see is chocolate soup. 439 00:20:09,117 --> 00:20:10,821 ( bleep ) 440 00:20:10,854 --> 00:20:12,190 And now I don't have lava cake. 441 00:20:12,223 --> 00:20:14,194 It's on no one but me. 442 00:20:14,227 --> 00:20:15,296 I just need that thing to cook. 443 00:20:15,329 --> 00:20:16,899 I got it all the way up on 500. 444 00:20:16,899 --> 00:20:18,302 My only option right now 445 00:20:18,335 --> 00:20:19,905 is to crank the heat to 500 446 00:20:19,939 --> 00:20:22,578 and keep them in the oven as long as possible 447 00:20:22,611 --> 00:20:24,815 and hope I can at least get this cake cooked. 448 00:20:24,849 --> 00:20:26,284 ( sighs ) 449 00:20:27,788 --> 00:20:30,259 Gordon: We're down to the last five minutes. 450 00:20:30,292 --> 00:20:32,463 Come on, guys. 451 00:20:33,298 --> 00:20:34,802 We got this. We got this. 452 00:20:34,835 --> 00:20:38,008 - Oh, Brandi. - Come on. Come on, baby. 453 00:20:38,041 --> 00:20:39,979 Oh, gosh, down to the wire. 454 00:20:41,281 --> 00:20:44,354 ( sighs ) You got this. 455 00:20:44,387 --> 00:20:46,793 Gordon: 60 seconds to go! Come on! 456 00:20:46,826 --> 00:20:51,569 - Shanika, you've got to start plating now. - Yes, Chef. 457 00:20:51,602 --> 00:20:52,838 Ah! 458 00:20:54,140 --> 00:20:55,644 Okay, careful now, Michael. 459 00:20:55,677 --> 00:20:56,879 You're not tipping them out, right? 460 00:20:56,913 --> 00:20:58,315 I'm not. It's too risky. 461 00:20:58,348 --> 00:21:02,256 Oh, my God, I'm shaking. 462 00:21:02,290 --> 00:21:04,829 Judges: Ten, nine, eight, 463 00:21:04,862 --> 00:21:08,001 seven, six, five, 464 00:21:08,035 --> 00:21:10,941 four, three, two, one. 465 00:21:10,974 --> 00:21:13,479 - Aarón: Hands in the air! - Gordon: Well done. 466 00:21:15,650 --> 00:21:18,088 - ( sighs ) - I'm feeling good. I got everything on the plate. 467 00:21:18,122 --> 00:21:21,228 I'm hoping they appreciate the flavor of the snapper, 468 00:21:21,261 --> 00:21:23,198 'cause it was inspired by my mom. 469 00:21:23,232 --> 00:21:26,104 It takes me back to when I was 12 years old, 470 00:21:26,138 --> 00:21:27,273 watching her in the kitchen cook. 471 00:21:27,306 --> 00:21:32,416 So, the flavors mean a lot to me. 472 00:21:32,416 --> 00:21:35,422 This is just, like, a complete unknown right now. 473 00:21:35,422 --> 00:21:37,293 I think my flavors are there. 474 00:21:37,326 --> 00:21:39,130 There's a good mix of sweet and salty. 475 00:21:39,164 --> 00:21:41,001 I hope this is enough to keep me in this kitchen today. 476 00:21:42,971 --> 00:21:44,809 Well done. Tough challenge. 477 00:21:44,842 --> 00:21:47,815 Tonight, you had to take the everyday snacks 478 00:21:47,848 --> 00:21:50,352 that you find through a gas station 479 00:21:50,386 --> 00:21:53,893 and use them to elevate gourmet dishes. 480 00:21:53,927 --> 00:21:56,866 Now, we're gonna take a much closer look 481 00:21:56,899 --> 00:21:58,435 at all your dishes. 482 00:22:01,308 --> 00:22:04,147 Brandi. And what's in the crema? 483 00:22:04,180 --> 00:22:06,151 This is a fruity cereal lime zest crema. 484 00:22:06,218 --> 00:22:08,923 Aarón: Interesting array of colors, huh, gentlemen? 485 00:22:13,465 --> 00:22:15,336 What's the base in there? What'd you put in there? 486 00:22:15,336 --> 00:22:17,240 Lemon-lime herb sauce. 487 00:22:17,240 --> 00:22:19,612 - To give it a little bit more sweetness. - Hard to do. 488 00:22:19,612 --> 00:22:24,420 This challenge is all about incorporating gas station snacks into a gourmet dish. 489 00:22:24,420 --> 00:22:27,059 This is not the time to play it safe. 490 00:22:27,059 --> 00:22:28,863 This is the top 10. 491 00:22:28,897 --> 00:22:31,067 You have to be willing to take a little bit more risk. 492 00:22:31,101 --> 00:22:32,370 Gordon: Emily, you copied me 493 00:22:32,403 --> 00:22:34,274 and used potato chips in your crust? 494 00:22:34,274 --> 00:22:36,077 - Emily: Yes. - Okay. 495 00:22:36,077 --> 00:22:38,048 - Mm-hmm. - Smart. 496 00:22:38,081 --> 00:22:39,985 Christian: I know they're looking for something unique 497 00:22:40,019 --> 00:22:42,423 and something dope and something that's very elevated. 498 00:22:42,456 --> 00:22:44,862 - Gummy bear sauce. - Have you ever eaten 499 00:22:44,895 --> 00:22:47,099 gummy bear sauce before on savory food? 500 00:22:47,133 --> 00:22:48,368 No. 501 00:22:50,439 --> 00:22:53,011 That is so hard to do to make that. 502 00:22:53,045 --> 00:22:55,349 Thank you, Chef. 503 00:22:55,382 --> 00:22:57,353 The judges are some serious pit bulls 504 00:22:57,386 --> 00:22:58,723 when it comes to tasting food. 505 00:22:58,756 --> 00:23:01,361 Okay, Willie, chicken pot pie. 506 00:23:01,394 --> 00:23:03,232 What's the flavor we're gonna taste in that? 507 00:23:03,265 --> 00:23:06,104 So you gonna have a little curry, a little smoked paprika, 508 00:23:06,137 --> 00:23:07,941 and I've used beer. 509 00:23:07,941 --> 00:23:09,043 - Interesting. - Hmm. 510 00:23:11,481 --> 00:23:13,118 - Bowen, Bowen. - Hi. 511 00:23:13,151 --> 00:23:14,354 Aarón: Interesting presentation. 512 00:23:14,387 --> 00:23:16,358 And I also listened to your advice 513 00:23:16,391 --> 00:23:18,930 to put some chipotle powder in this sauce. 514 00:23:18,963 --> 00:23:21,368 - There's cola in here? - Cherry cola. 515 00:23:21,401 --> 00:23:23,238 - Cherry cola. Mmm. - Mmm. 516 00:23:23,272 --> 00:23:24,340 - Mm-hmm. Thank you. - Interesting. 517 00:23:24,340 --> 00:23:25,543 Wow. 518 00:23:27,881 --> 00:23:31,187 So you used chocolate bars and popcorn to make this dessert, right? 519 00:23:31,221 --> 00:23:34,695 - Uh, yes. It's a chiffon cake. - Salty, too, huh? 520 00:23:34,728 --> 00:23:38,101 Yeah, but all together, they're meant to be balanced. 521 00:23:38,101 --> 00:23:40,840 - Interesting. - Thank you. 522 00:23:40,874 --> 00:23:43,746 This is the first time I haven't been proud 523 00:23:43,780 --> 00:23:45,784 of the food that I served these judges. 524 00:23:45,784 --> 00:23:47,086 So, we have a technical issue. 525 00:23:47,119 --> 00:23:49,525 - You didn't turn them out, right? - Correct. 526 00:23:49,525 --> 00:23:52,965 - So it's not gonna be molten. - No. 527 00:23:52,998 --> 00:23:56,004 - Okay. - I hope the flavors are still there, Chefs. 528 00:23:56,004 --> 00:23:57,006 So do I. 529 00:24:01,214 --> 00:24:02,784 There are three cooks 530 00:24:02,818 --> 00:24:05,957 that put things into top gear tonight. 531 00:24:05,991 --> 00:24:09,163 The first dish that we want to taste, 532 00:24:09,197 --> 00:24:13,271 please make your way down here... 533 00:24:13,305 --> 00:24:14,642 Bowen. 534 00:24:17,346 --> 00:24:19,551 I've been called out for the top three again, 535 00:24:19,585 --> 00:24:21,822 so that's my third time. 536 00:24:21,856 --> 00:24:23,826 I'm really proud of my dish. 537 00:24:23,860 --> 00:24:26,899 I think I elevated the snacks really well. 538 00:24:26,966 --> 00:24:29,505 I always want to show something new, 539 00:24:29,538 --> 00:24:32,978 so I think I really did that today. 540 00:24:32,978 --> 00:24:34,548 Right, tell us what snacks you used 541 00:24:34,548 --> 00:24:36,318 and tell us about the dish, please. 542 00:24:36,318 --> 00:24:40,560 The snack I used tonight is the onion puff, 543 00:24:40,560 --> 00:24:42,898 potato chips, and then cherry cola. 544 00:24:42,931 --> 00:24:47,173 The dish is Japanese-inspired katsu cordon-bleu 545 00:24:47,206 --> 00:24:48,876 stuffed with mozzarella cheese, 546 00:24:48,910 --> 00:24:53,218 served with sweet potato fries and a cherry cola glaze. 547 00:24:53,251 --> 00:24:54,788 So, visually, it looks good. 548 00:24:54,822 --> 00:24:56,491 It's like something out of a gastropub. 549 00:24:56,525 --> 00:24:58,061 - Shall we? Yeah? - Yeah. 550 00:25:13,358 --> 00:25:14,895 Bowen, the dish is good. 551 00:25:14,928 --> 00:25:16,364 The actual fat from the mozzarella 552 00:25:16,364 --> 00:25:18,468 has made it really nice and delicious, 553 00:25:18,468 --> 00:25:20,072 but the sauce is really sweet, okay? 554 00:25:20,105 --> 00:25:23,045 So I think this could've been sort of rounded 555 00:25:23,045 --> 00:25:25,015 with a bit of chili, a bit of heat in there. 556 00:25:25,049 --> 00:25:26,652 But you've elevated the gas station snacks. 557 00:25:26,652 --> 00:25:28,288 I think that's the highlight tonight. 558 00:25:28,321 --> 00:25:30,292 The slaw's acidic, it's crunchy, 559 00:25:30,325 --> 00:25:31,662 it's not overdressed. 560 00:25:31,662 --> 00:25:34,167 Yeah, Bowen, crusting that pork chop 561 00:25:34,200 --> 00:25:35,870 with potato chips-- brilliant. 562 00:25:35,904 --> 00:25:37,173 Quite frankly, delicious. 563 00:25:37,206 --> 00:25:39,511 - Thank you. - Thank you. 564 00:25:39,545 --> 00:25:41,515 - Really good. Really good, indeed. - Yeah. 565 00:25:41,549 --> 00:25:44,187 - Comforting. - Absolutely right. 566 00:25:44,220 --> 00:25:50,232 The second dish that we are very excited to dig into, 567 00:25:50,265 --> 00:25:53,539 please come forward, Christian. 568 00:26:00,219 --> 00:26:03,158 Okay, Christian, can you please describe your dish? 569 00:26:03,191 --> 00:26:06,599 I chose corn chips, gummy bears, and beer. 570 00:26:06,665 --> 00:26:09,137 My dish is a crusted corn chip snapper 571 00:26:09,170 --> 00:26:12,376 over a bed of herb tricolor roasted potatoes 572 00:26:12,410 --> 00:26:15,416 with my gummy bear beer chili sauce. 573 00:26:15,482 --> 00:26:17,052 Wow. 574 00:26:18,656 --> 00:26:19,992 Christian, visually, it looks beautiful. 575 00:26:20,025 --> 00:26:22,029 The crust on that snapper is exceptional. 576 00:26:22,062 --> 00:26:24,467 - Christian: Thank you. - Here's the sort of crazy idea 577 00:26:24,500 --> 00:26:26,371 of these gummy bears. 578 00:26:26,404 --> 00:26:30,145 If this pays off, it could be an absolute showstopper. 579 00:26:36,692 --> 00:26:39,130 First time I ever tasted a gummy bear sauce. 580 00:26:39,163 --> 00:26:41,902 Honestly, from the bottom of my heart... 581 00:26:43,606 --> 00:26:46,344 It's ( bleep ) delicious. 582 00:26:46,377 --> 00:26:47,981 I couldn't be happier. 583 00:26:47,981 --> 00:26:50,285 It's very weirdly deliciously good. 584 00:26:50,319 --> 00:26:52,924 What about Skittles risotto? 585 00:26:52,958 --> 00:26:54,595 You never know, Joe. That could possibly happen. 586 00:26:54,628 --> 00:26:57,366 But, seriously, the fish is crispy, 587 00:26:57,399 --> 00:26:58,636 perfectly fried. 588 00:26:58,669 --> 00:27:00,472 No small feat. 589 00:27:00,507 --> 00:27:01,642 Aarón: Christian, the gummy bears, 590 00:27:01,675 --> 00:27:03,011 they kind of let their sweetness go. 591 00:27:03,044 --> 00:27:04,615 The beer is definitely there. 592 00:27:04,615 --> 00:27:05,984 It makes you want to go back for another bite. 593 00:27:06,017 --> 00:27:07,554 It keeps your palate engaged. 594 00:27:07,587 --> 00:27:09,591 - Thank you, Chef. - Great job. Well done. 595 00:27:09,625 --> 00:27:11,862 - Thank you. - Oh, my God. 596 00:27:12,664 --> 00:27:15,970 Edgy, dangerous, and good. 597 00:27:16,004 --> 00:27:18,041 The final dish in the top three 598 00:27:18,074 --> 00:27:21,014 featured some of the most interesting 599 00:27:21,047 --> 00:27:23,553 and harmonious flavors of the evening. 600 00:27:23,586 --> 00:27:26,291 Please come forward... 601 00:27:36,411 --> 00:27:38,850 The final dish in the top three, 602 00:27:38,883 --> 00:27:41,822 please come forward, Shanika. 603 00:27:44,828 --> 00:27:47,266 Shanika: Having the inspiration of my mom tonight, 604 00:27:47,299 --> 00:27:51,809 I think it's gonna allow me to show the judges 605 00:27:51,809 --> 00:27:55,449 how passionate I am about cooking. 606 00:27:55,482 --> 00:27:57,921 And-- ( bleep ). 607 00:27:58,923 --> 00:28:00,225 Hmph. 608 00:28:02,363 --> 00:28:04,668 I really hope that they see 609 00:28:04,701 --> 00:28:09,110 I really, really, really want this immunity pin. 610 00:28:09,110 --> 00:28:12,684 Joe: Okay, Shanika, what did you make us 611 00:28:12,717 --> 00:28:13,886 and incorporate into your dish? 612 00:28:13,886 --> 00:28:16,457 Corn chips, ranch tortilla chips, 613 00:28:16,491 --> 00:28:18,228 and I used a lemon-lime soda. 614 00:28:18,261 --> 00:28:22,303 I made a ranch tortilla crusted snapper 615 00:28:22,336 --> 00:28:26,845 with avocado purée that was infused with the lemon-lime soda, 616 00:28:26,845 --> 00:28:30,219 with a lemon-lime herb sauce. 617 00:28:30,252 --> 00:28:35,095 Well, visually, it looks super summery, light, flavorful. 618 00:28:35,128 --> 00:28:38,368 And I feel like you were really cooking with your heart tonight. 619 00:28:38,401 --> 00:28:39,871 This is a food memory for me. 620 00:28:39,871 --> 00:28:41,609 I don't cook it often, 621 00:28:41,642 --> 00:28:44,615 because I don't like to feel like this. 622 00:28:44,648 --> 00:28:47,486 Um... ( sighs ) 623 00:28:47,520 --> 00:28:50,627 My mom used to cook cornmeal-crusted red snapper every single Sunday. 624 00:28:50,627 --> 00:28:53,599 But every time that I taste those flavors, 625 00:28:53,633 --> 00:28:58,910 I just see her in the kitchen cooking, the music playing. 626 00:28:58,910 --> 00:29:00,479 It's like it was yesterday. 627 00:29:00,546 --> 00:29:02,383 And I don't like this. 628 00:29:04,287 --> 00:29:06,792 You know, Shanika, my father never even got to taste my food. 629 00:29:06,792 --> 00:29:10,867 Ever. We can't live with regret, can we? 630 00:29:10,900 --> 00:29:13,673 So we take that level of hurt and we transform it 631 00:29:13,673 --> 00:29:14,908 into something that's really important. 632 00:29:14,942 --> 00:29:18,549 - Be proud of that, okay? - Yes, Chef. 633 00:29:18,582 --> 00:29:20,052 Shall we? 634 00:29:32,376 --> 00:29:34,815 Shanika, it's delicious. 635 00:29:34,848 --> 00:29:37,453 If it takes that kind of a journey 636 00:29:37,486 --> 00:29:40,392 to create this kind of food, then I think it's worth taking. 637 00:29:40,425 --> 00:29:42,631 Aarón: Yeah, for me, I think the genius in this dish 638 00:29:42,664 --> 00:29:46,705 is that you used the lemon-lime soda with the avocado mousse, 639 00:29:46,739 --> 00:29:48,576 and it's just a refreshing element 640 00:29:48,609 --> 00:29:50,580 that you can go to as a little relief 641 00:29:50,613 --> 00:29:52,383 from that fried richness of the fish. 642 00:29:52,383 --> 00:29:53,753 Shanika, the fish is cooked beautifully. 643 00:29:53,786 --> 00:29:55,823 The big surprise for me tonight 644 00:29:55,857 --> 00:29:57,827 is the freshness of that beautiful vinaigrette. 645 00:29:57,827 --> 00:30:01,267 99% of customers in any restaurant tonight 646 00:30:01,300 --> 00:30:03,506 would never understand that was made from a soda. 647 00:30:03,506 --> 00:30:05,710 I think it's one of the best dishes that you've cooked. 648 00:30:05,743 --> 00:30:07,346 Good job. 649 00:30:12,957 --> 00:30:14,126 We need a moment, please. 650 00:30:14,160 --> 00:30:15,730 Excuse us. 651 00:30:15,730 --> 00:30:16,999 - This is tough. - Yeah. 652 00:30:16,999 --> 00:30:19,538 - So, Bowen's dish. - Joe: He's just like-- 653 00:30:19,538 --> 00:30:21,341 it's on another level, his stuff, and it's really good. 654 00:30:21,407 --> 00:30:24,480 - Christian's snapper? - Really good. 655 00:30:24,514 --> 00:30:26,217 - Biggest risk of the night. - Gordon: Let's talk about 656 00:30:26,250 --> 00:30:27,821 the freshness of Shanika's there. 657 00:30:27,854 --> 00:30:29,290 That thing was on a different level. 658 00:30:29,323 --> 00:30:31,662 - It's a tough one. - And it had so much going on-- 659 00:30:31,695 --> 00:30:33,298 spice, sweetness, acidity. 660 00:30:33,331 --> 00:30:36,972 I can't separate them. We're splitting hairs. 661 00:30:37,006 --> 00:30:38,976 - Good job. - Good job, too. 662 00:30:38,976 --> 00:30:40,913 - You did a lot. - Good job, dude. 663 00:30:42,684 --> 00:30:46,525 - Shall we? - All right. 664 00:30:49,296 --> 00:30:52,269 Congratulations, you're all safe from elimination. 665 00:30:52,302 --> 00:30:55,475 But as far as immunity and the pin, 666 00:30:55,475 --> 00:30:56,612 we talked it over, 667 00:30:56,645 --> 00:31:00,018 and decided that immunity goes to... 668 00:31:04,226 --> 00:31:06,397 Christian. 669 00:31:06,431 --> 00:31:07,801 Christian: This is an amazing moment right now. 670 00:31:07,834 --> 00:31:09,771 This is my second immunity pin, 671 00:31:09,805 --> 00:31:11,642 and I've never been in the bottom three. 672 00:31:11,675 --> 00:31:13,779 And I feel like the competitors need to watch out 673 00:31:13,813 --> 00:31:15,683 because, honestly, this high that I'm on, 674 00:31:15,717 --> 00:31:18,956 - I plan on staying there. - Congratulations, young man. 675 00:31:18,989 --> 00:31:20,459 But that's not all. 676 00:31:22,463 --> 00:31:26,304 There was another dish just as good as Christian's, 677 00:31:26,337 --> 00:31:29,644 so we have another immunity pin to give out. 678 00:31:31,749 --> 00:31:35,188 The second person with immunity next week 679 00:31:35,222 --> 00:31:37,426 is... 680 00:31:39,698 --> 00:31:40,933 Shanika. 681 00:31:45,041 --> 00:31:49,250 Congratulations. Exceptional. 682 00:31:49,283 --> 00:31:50,553 That was special, Shanika. More of that. 683 00:31:50,553 --> 00:31:52,489 Well done. 684 00:31:52,524 --> 00:31:54,561 We did that already. 685 00:31:54,561 --> 00:31:56,698 Christian, Shanika, Bowen, 686 00:31:56,732 --> 00:31:58,034 head up to the safety of the balcony. 687 00:31:58,067 --> 00:31:59,738 Congratulations. 688 00:31:59,738 --> 00:32:03,044 Shanika: My dish got me immunity, 689 00:32:03,111 --> 00:32:06,618 and it means a lot. 690 00:32:06,652 --> 00:32:10,125 And for them to say it's one of the best dishes of the night, 691 00:32:10,125 --> 00:32:12,062 that means even more. 692 00:32:12,095 --> 00:32:14,634 My mom would be proud right now. 693 00:32:14,668 --> 00:32:16,805 - I hate emotions. - Well done. 694 00:32:16,839 --> 00:32:19,978 Tonight, we also came across three dishes 695 00:32:20,011 --> 00:32:21,882 that we felt were a bit of a wreck. 696 00:32:21,882 --> 00:32:25,088 Sadly, one of those cooks will be leaving the competition tonight. 697 00:32:25,122 --> 00:32:28,529 The first dish we want to taste 698 00:32:28,562 --> 00:32:32,537 used the gas station snack as almost an afterthought. 699 00:32:32,570 --> 00:32:35,576 Please step forward, Willie. 700 00:32:36,712 --> 00:32:38,014 Oh, ( bleep ). 701 00:32:38,047 --> 00:32:39,450 ( laughs ) 702 00:32:39,483 --> 00:32:41,722 I can't believe that I'm in the bottom 703 00:32:41,755 --> 00:32:42,991 two weeks in a row. 704 00:32:42,991 --> 00:32:45,763 There's just got to be a disconnect 705 00:32:45,796 --> 00:32:48,168 with me and these judges. 706 00:32:48,168 --> 00:32:49,671 Right, describe the dish, please. 707 00:32:49,671 --> 00:32:53,144 I had beer, sunflower seeds, and spicy cheese puffs. 708 00:32:53,144 --> 00:32:57,019 And I made a beer-infused chicken pot pie 709 00:32:57,052 --> 00:33:00,660 with a spicy cheese puff and sunflower seed crumble. 710 00:33:00,693 --> 00:33:03,398 Visually, as with any pot pie, it's difficult to tell. 711 00:33:03,398 --> 00:33:05,402 I mean, here I can see one has collapsed. 712 00:33:05,435 --> 00:33:08,174 - Not sure. Have to taste. - Gordon: Shall we? 713 00:33:13,919 --> 00:33:15,890 Willie, here's the thing. 714 00:33:15,890 --> 00:33:18,161 The gas station snacks aren't highlighting. 715 00:33:18,194 --> 00:33:20,833 They're sort of a throwaway seasoning on this. 716 00:33:20,867 --> 00:33:23,606 But also, it actually tastes like a chicken sauce as opposed to a pot pie. 717 00:33:23,639 --> 00:33:25,877 Aside from that, it's just too greasy. 718 00:33:25,910 --> 00:33:28,749 There's just too much heavy cream. 719 00:33:28,749 --> 00:33:30,051 It's very, very, very rich, 720 00:33:30,051 --> 00:33:33,592 to the point that it's difficult to eat. 721 00:33:33,626 --> 00:33:35,128 Look, the usage of the gas station ingredients 722 00:33:35,161 --> 00:33:36,899 could have been realized a lot different. 723 00:33:36,932 --> 00:33:39,203 You just reduced beer and then crumbled up 724 00:33:39,203 --> 00:33:41,073 some of the puffs on top. 725 00:33:41,107 --> 00:33:43,946 - Yes, Chef. - Gordon: Thank you. 726 00:33:43,979 --> 00:33:46,083 - So rich. - Yeah. 727 00:33:47,987 --> 00:33:49,624 Okay, the next dish we have to taste 728 00:33:49,691 --> 00:33:53,298 had a strange mix of flavors. 729 00:33:55,168 --> 00:33:57,707 Please come forward... 730 00:33:57,740 --> 00:33:58,776 Brandi. 731 00:34:00,780 --> 00:34:02,584 Brandi: You know, it's crazy, 732 00:34:02,617 --> 00:34:04,921 because on season seven I did great. 733 00:34:04,955 --> 00:34:07,059 You know, I made it to the finale. 734 00:34:07,125 --> 00:34:08,596 But the curve balls are definitely bigger 735 00:34:08,629 --> 00:34:10,566 this season than I anticipated. 736 00:34:10,600 --> 00:34:13,104 I didn't want to be in the bottom once, let alone twice. 737 00:34:13,137 --> 00:34:16,110 Okay, Brandi, please tell us what you made. 738 00:34:16,143 --> 00:34:17,981 My ingredients were spicy cheese puffs, 739 00:34:17,981 --> 00:34:20,886 lemon-lime soda, fruity cereal, and cola. 740 00:34:20,920 --> 00:34:23,859 So I made a spicy cheese puff arepa 741 00:34:23,892 --> 00:34:25,128 with a cola skirt steak 742 00:34:25,161 --> 00:34:26,698 and a fruity cereal crema. 743 00:34:26,732 --> 00:34:30,640 Looking at that arepa, it looks bizarre with its color, 744 00:34:30,673 --> 00:34:33,879 and it just doesn't show me a lot of elevation. 745 00:34:33,913 --> 00:34:35,215 Is the cereal still in the sauce? 746 00:34:35,248 --> 00:34:38,756 I strained it out after just a couple minutes. 747 00:34:45,569 --> 00:34:50,345 Yeah, the arepa looks and tastes like an orange hockey puck. 748 00:34:52,249 --> 00:34:54,587 The worst part of it is that I cannot even identify 749 00:34:54,621 --> 00:34:57,660 one of the gas station ingredients. 750 00:34:57,694 --> 00:34:59,831 Brandi, unfortunately, it does not taste good, young lady. 751 00:34:59,864 --> 00:35:04,708 You don't eat food that color. It just looks very strange. 752 00:35:04,741 --> 00:35:07,780 The interior is incredibly dry. There's no salt in that dough. 753 00:35:07,814 --> 00:35:13,057 But the hero tonight should've been those snacks, and they just fell flat. 754 00:35:13,057 --> 00:35:16,965 Yeah, Brandi, you would never steep crème fraiche in cereal 755 00:35:16,965 --> 00:35:18,602 and expect that to impart flavor. 756 00:35:18,636 --> 00:35:20,740 That just doesn't work like that. 757 00:35:20,773 --> 00:35:23,144 Thank you, Brandi. 758 00:35:23,177 --> 00:35:24,748 It's very strange. 759 00:35:28,154 --> 00:35:31,561 The final dish is from someone whose overconfidence 760 00:35:31,595 --> 00:35:34,199 led them to make some huge missteps tonight. 761 00:35:34,233 --> 00:35:36,505 Please bring your dish forward... 762 00:35:36,505 --> 00:35:38,107 Michael. 763 00:35:40,078 --> 00:35:42,182 Michael: It really hurts to be on the bottom. 764 00:35:42,182 --> 00:35:44,554 I really wanted to show myself 765 00:35:44,587 --> 00:35:48,094 that I could continue to be at the top of this competition, 766 00:35:48,127 --> 00:35:49,864 but I dropped the ball today. 767 00:35:49,864 --> 00:35:53,605 Aarón: Michael, can you please describe your dish? 768 00:35:53,639 --> 00:35:55,075 Today I used chocolate bars, potato chips, 769 00:35:55,075 --> 00:35:56,545 peanuts, and pretzels. 770 00:35:56,578 --> 00:36:00,051 My dish tonight is a chocolate bar fondant 771 00:36:00,085 --> 00:36:02,356 with a peanut and potato chip crumble, 772 00:36:02,356 --> 00:36:06,197 a vanilla mascarpone cream, and pretzel toffee. 773 00:36:06,230 --> 00:36:08,201 Young man, you know, it looks terrible. 774 00:36:08,267 --> 00:36:11,608 The dish actually sounds quite sort of unique, 775 00:36:11,641 --> 00:36:13,579 but not even the finest pastry chef in America tonight 776 00:36:13,612 --> 00:36:15,215 would attempt to do that in 45 minutes. 777 00:36:15,248 --> 00:36:19,256 So the idea, of course, is a soft chocolate center. 778 00:36:22,295 --> 00:36:24,099 So is it gonna come out? 779 00:36:24,099 --> 00:36:25,503 Joe: That's not coming out. 780 00:36:28,241 --> 00:36:29,844 ( bleep ) 781 00:36:41,467 --> 00:36:44,473 The idea, of course, is this. 782 00:36:46,110 --> 00:36:48,114 So... 783 00:36:48,114 --> 00:36:50,151 - They're not gonna come out. - Joe: That's not coming out. 784 00:36:50,185 --> 00:36:53,859 We're gonna eat it like pudding. 785 00:36:53,892 --> 00:36:56,163 So, we wouldn't serve that in a restaurant, right? 786 00:36:56,197 --> 00:36:58,267 - Never. - So I'm sad for you, 787 00:36:58,301 --> 00:37:01,407 and I'm shocked, personally. 788 00:37:08,956 --> 00:37:11,127 Right, let's deal with the elephant in the room, shall we? 789 00:37:11,160 --> 00:37:13,766 The fondant is gross. 790 00:37:13,799 --> 00:37:16,838 It doesn't have a soft chocolate center. 791 00:37:16,872 --> 00:37:18,174 The actual sugar on the outside has crystallized. 792 00:37:18,207 --> 00:37:20,111 It's that dry. That is a mess. 793 00:37:20,145 --> 00:37:25,255 But you've elevated the actual gas station snacks quite well. 794 00:37:25,288 --> 00:37:27,392 The peanut butter brittle and that crumble-- 795 00:37:27,426 --> 00:37:29,964 salt, spicy, sweet. 796 00:37:29,998 --> 00:37:31,367 Really good. 797 00:37:31,367 --> 00:37:33,371 I just wish you hadn't attempted something 798 00:37:33,371 --> 00:37:35,074 that you couldn't have pulled off. 799 00:37:35,108 --> 00:37:36,511 I appreciate that you took a risk. 800 00:37:36,511 --> 00:37:40,285 Just make sure you can fricking execute it. 801 00:37:40,318 --> 00:37:43,959 Baking is a science and there's a reason that it comes down to a gram. 802 00:37:43,992 --> 00:37:47,065 I agree with Chef Gordon. All the accoutrement are delicious. 803 00:37:47,098 --> 00:37:48,401 Joe: Right, your garnish tastes like 804 00:37:48,434 --> 00:37:50,773 the best gas station candy bar I've ever had. 805 00:37:50,806 --> 00:37:53,745 Your fondant tastes like chocolate scrambled eggs. 806 00:37:53,779 --> 00:37:57,185 - Ooh. - You took a big risk today and you failed. 807 00:37:57,219 --> 00:37:59,022 Thank you. 808 00:38:01,761 --> 00:38:06,003 Willie, Brandi, and Michael, please give us a moment. 809 00:38:09,143 --> 00:38:11,715 - This is really hard. - Man. 810 00:38:11,748 --> 00:38:14,554 Gordon: Big Willie's was just way too rich. 811 00:38:14,587 --> 00:38:16,892 Brandi's was just a big misconception. 812 00:38:16,925 --> 00:38:20,331 - It was a disaster. - It was a disaster. 813 00:38:20,365 --> 00:38:22,770 Michael fell flat tonight. 814 00:38:22,804 --> 00:38:24,406 One big technical error brought down 815 00:38:24,406 --> 00:38:25,910 what could have been a very good dish. 816 00:38:28,147 --> 00:38:30,719 - Okay. Right? - Yeah. 817 00:38:30,719 --> 00:38:31,922 Yeah. 818 00:38:35,996 --> 00:38:37,265 Willie, Brandi, and Michael, 819 00:38:37,265 --> 00:38:39,469 unfortunately, one of you guys 820 00:38:39,504 --> 00:38:42,275 have cooked in the MasterChef kitchen 821 00:38:42,309 --> 00:38:44,046 for the very last time. 822 00:38:45,348 --> 00:38:48,287 This pains me. 823 00:38:48,287 --> 00:38:49,724 Michael... 824 00:38:52,495 --> 00:38:55,536 ...young man, your saving grace tonight 825 00:38:55,569 --> 00:39:00,078 is that you had a good usage of those snacks. 826 00:39:00,111 --> 00:39:02,182 Head back to your station. 827 00:39:02,215 --> 00:39:04,521 Thank you, Chefs. 828 00:39:04,554 --> 00:39:09,229 Willie, Brandi, both of you didn't highlight sufficiently 829 00:39:09,263 --> 00:39:11,300 the gas station product. 830 00:39:11,333 --> 00:39:14,206 But we did agree that one of you 831 00:39:14,239 --> 00:39:17,145 did miss the mark more than the other. 832 00:39:17,178 --> 00:39:20,451 The person leaving the "MasterChef: Back to Win" season, 833 00:39:20,451 --> 00:39:21,655 that person is... 834 00:39:27,065 --> 00:39:29,336 Brandi. 835 00:39:29,369 --> 00:39:30,471 Big Willie, say good-bye to Brandi, 836 00:39:30,506 --> 00:39:32,075 head back to your station, please. 837 00:39:37,085 --> 00:39:39,356 Brandi, unfortunately tonight, 838 00:39:39,389 --> 00:39:42,362 your dish concept just didn't make sense. 839 00:39:42,395 --> 00:39:43,932 And those gas station snacks 840 00:39:43,966 --> 00:39:48,107 were not highlighted enough to showcase your talent. 841 00:39:48,140 --> 00:39:49,611 But we're gonna miss you-- 842 00:39:49,611 --> 00:39:53,384 the voice, the passion, and the determination. 843 00:39:53,417 --> 00:39:54,921 Yeah. Yeah, I'm glad I came. 844 00:39:54,954 --> 00:39:57,158 I'm glad I did this. I'm glad I pushed myself. 845 00:39:59,530 --> 00:40:01,400 Come and say good-bye, come on. 846 00:40:04,306 --> 00:40:06,076 It's definitely not how I wanted to leave 847 00:40:06,110 --> 00:40:07,112 season 12 of "MasterChef." 848 00:40:07,145 --> 00:40:08,515 Great job, Brandi. 849 00:40:08,548 --> 00:40:10,653 But it was an honor to be asked back. 850 00:40:10,653 --> 00:40:13,659 Brandi! Season seven. 851 00:40:13,659 --> 00:40:15,529 It means so much to me. It means everything to me. 852 00:40:15,562 --> 00:40:17,232 You know, I was so close last time. 853 00:40:17,299 --> 00:40:21,541 The apron goes to Brandi. 854 00:40:21,541 --> 00:40:23,244 So I'm proud of myself for pushing myself. 855 00:40:23,277 --> 00:40:24,547 I've gotten stronger by being here. 856 00:40:24,547 --> 00:40:26,417 I've made it in the top three. 857 00:40:26,450 --> 00:40:28,421 I've been on a winning team. 858 00:40:28,421 --> 00:40:31,293 I cooked a beef Wellington for Gordon Ramsay. 859 00:40:31,327 --> 00:40:33,030 Christian: Ooh, good job. Let it sit. 860 00:40:33,064 --> 00:40:35,168 "MasterChef" has molded and shaped my life 861 00:40:35,201 --> 00:40:36,671 in many ways over the years, 862 00:40:36,671 --> 00:40:38,407 and this time has lit a fire under me. 863 00:40:38,441 --> 00:40:40,478 It's got my motivation back in the kitchen. 864 00:40:40,478 --> 00:40:43,050 I'm gonna hit the floor with my feet running when I get home. 865 00:40:43,084 --> 00:40:45,388 That needs salt. That needs salt, salt, salt, salt! 866 00:40:45,421 --> 00:40:48,160 I came back here to prove that I belong in the culinary world. 867 00:40:48,194 --> 00:40:50,264 Profoundly flavored. 868 00:40:50,298 --> 00:40:52,268 - Can you see that up there? - Spot on. 869 00:40:52,302 --> 00:40:54,306 I had no doubts with Brandi and salmon. 870 00:40:54,339 --> 00:40:55,542 Thank you, Shaun. 871 00:40:55,576 --> 00:40:56,945 Joe: This tastes like a risotto 872 00:40:56,945 --> 00:40:58,347 I would eat at my mother's house. 873 00:40:58,381 --> 00:40:59,383 You made it work, young lady. 874 00:40:59,416 --> 00:41:01,453 Thank you. 875 00:41:01,487 --> 00:41:04,092 Competition this season is fierce, 876 00:41:04,126 --> 00:41:06,931 but I'm proud of myself for making it to the top 10. 877 00:41:06,998 --> 00:41:09,469 You know, it doesn't matter if you're from a big city or a small town, 878 00:41:09,504 --> 00:41:11,641 you can still reach for your dreams. 879 00:41:18,254 --> 00:41:20,091 - Gordon: Next time... - Top nine. 880 00:41:20,091 --> 00:41:23,932 another winner's mystery box reveals a familiar face... 881 00:41:23,932 --> 00:41:25,301 Gerron! 882 00:41:25,301 --> 00:41:27,372 ...and he's spicing things up. 883 00:41:27,405 --> 00:41:29,343 - Oh, my God! - Emily, your favorite. 884 00:41:29,376 --> 00:41:30,979 This is my worst nightmare. 885 00:41:30,979 --> 00:41:32,583 But if they can't stand the heat... 886 00:41:32,616 --> 00:41:34,921 When we have too much spice, we don't want that. 887 00:41:34,954 --> 00:41:36,323 I'm not gonna make that mistake. 888 00:41:36,323 --> 00:41:37,993 Bowen, don't use that ( bleep ) caviar. 889 00:41:37,993 --> 00:41:39,496 ( bleep ), where did the last minute go? 890 00:41:39,496 --> 00:41:40,632 ...they'll have to say good-bye 891 00:41:40,666 --> 00:41:41,835 to the MasterChef kitchen. 892 00:41:41,868 --> 00:41:42,636 ( bleep ) 893 00:41:42,670 --> 00:41:44,172 It's a little bit bizarre. 894 00:41:44,239 --> 00:41:45,576 It's hard, like a hockey puck. 895 00:41:45,576 --> 00:41:47,479 Gordon: You missed the mark. 896 00:41:47,513 --> 00:41:48,582 You're a much better cook than that dish was. 897 00:41:48,582 --> 00:41:50,084 I hate this part.