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Gordon:
Previously on "MasterChef:
Back to Win"...
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- Come on, man.
- ...the cooks had to elevate
take-out classics.
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00:00:07,281 --> 00:00:08,618
- Spaghetti and meatballs.
- Empanadas.
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And with top 10 on the line...
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- It's gonna come
down to the wire.
- Why?
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Your ass better cook.
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some lifted fast food
to fine dining...
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It's award-winning stuff.
That's so clever and smart.
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I might even take that from you.
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Congratulations, Derrick.
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...but one cook was taken out
of the competition.
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Instead of elevating it,
you sunk it.
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It just doesn't taste good.
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The individual that's cooked
for the very last time
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- is Fred.
- Tonight...
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- Welcome to the top 10!
- ...the Back to Win cooks
are making a pit stop.
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You have to elevate
gas station snacks
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- into gourmet dishes.
- Whoa.
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That's the secret
of any great chef--
elevation, right?
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- It's about to go down.
- Let's get it!
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I melt the gummy bears down.
I poured the beer in there.
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- What?
- That sounds disgusting.
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I want that immunity pin back.
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It's the biggest risk taken
so far in this competition.
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And while some create
snack magic...
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It's ( bleep ) delicious.
Couldn't be happier.
An absolute showstopper.
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- ...others will
be left behind.
- ( bleep )
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Tastes like chocolate
scrambled eggs.
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- It's gross.
- You took a big risk today
and you failed.
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Mm-hmm!
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- Love this.
- Here we go.
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- Ooh!
- Whoo!
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- Wow.
- Ooh.
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- Junk food?
- Gas station.
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Oh, like a little snack shop.
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Willie:
Oh, my goodness.
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I see all these snacks and
different goodies and stuff,
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and I'm like,
"Oh, my goodness."
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I didn't get this figure
from just eating vegetables,
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so this is gonna be
interesting.
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Welcome to the MasterChef
filling station.
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- Yes, Chef.
- It's been a long road
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to get to this point
in the competition, right?
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- Yes, Chef.
- But now we are
at the top 10.
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Come on, give yourselves
a round of applause.
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Whoo!
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Guys, if you want to succeed
in the restaurant business,
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you have to keep up
with the trends.
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Sometimes that means
being on the cutting edge,
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and sometimes it means
tapping into nostalgia.
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In tonight's challenge,
all of you are gonna do both.
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All these classic
road trip snacks
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bring back strong memories
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of childhood, family,
and friends.
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But now chefs across the globe
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are taking these snack foods
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and using them as ingredients
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across fine dining cuisine.
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Tonight, all of you
will follow that trend
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and make
these gas station snacks
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- into gourmet dishes.
- Wow.
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And in case you're thinking that
may be impossible tonight...
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- Oh, boy.
- Allow me to demonstrate
how it could be done.
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I love these.
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Chef.
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Shanika:
To cook a gourmet dish
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with these gas station
ingredients,
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is the toughest challenge
thus far.
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So I'm gonna watch every single
thing that Gordon is doing,
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and I'm gonna be
conceptualizing my dish.
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Right, I'm gonna do
a beautiful crusted
fillet of Dover sole.
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So let's start off with
some salt and vinegar crisps
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and some pretzels,
I think, yeah?
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Yes, salt and vinegar. Smart.
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So, the idea
of a crust on a fish
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is to give the texture.
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Now, we want a decent crust.
Get it too fine, it burns, okay?
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- Really important.
- Got it.
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So, there we go.
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And I haven't gone too powdery,
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so therefore
it can take quite a nice
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beautiful high heat.
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Okay, tilt it and lay away.
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Beautiful.
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Right, let's get some rice, yes?
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We've seen this in stations
before, haven't we?
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Why's your face like that, Dara?
We're gonna elevate it.
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That's the secret
of any great chef--
elevation, right?
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So get that pan
really nice and hot.
Get your shallots in.
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Chopped shallots.
Lot of garlic, okay?
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This fish needs flavor.
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In with my rice.
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It should be popping
'cause it's going crispy.
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That's what you want.
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All I'm gonna do now
is just literally smother that
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with my fresh spinach.
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That's gonna wilt.
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Now, when you're cooking fish
like that,
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you can only turn it once,
otherwise it what?
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- Falls apart.
- Gordon: It falls apart.
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I'm gonna very carefully
turn that over.
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- Beautiful color.
- Beautiful.
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- Beautiful.
- Two more minutes on that side.
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So I want to start building
that sauce there now.
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- Now let's get
a beautiful pickle.
- Pickles.
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- And I'm gonna use
that juice as well.
- Interesting.
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Now, chop up that beautiful
dill pickle.
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The acidity and what it brings
the fish is incredible.
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- Big time.
- And all we're doing now,
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it's like
a little beurre noisette.
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- Wow.
- Okay?
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Next, my capers.
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And finally,
some flat leaf parsley.
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Rice nice and crispy.
Spinach has wilted.
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I'm familiar with the flavors
of these foods.
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I've got three kids
at home, so, you know,
a lot of these snacks
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I see in front of me
are sitting in my cupboard.
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And sit that fish
nice and gently on top.
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But there's a reason
that these foods aren't
in elevated cuisine.
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This is gonna be so much harder
than it looks.
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Fresh lemon on top.
That makes a massive difference.
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And there we are.
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That's how a master chef
gets inspired by beautiful
gas station ingredients.
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Wow.
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Excellent.
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Looks really good.
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Okay, guys,
you will have 45 minutes
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to cook us a gourmet dish
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using gas station snacks
as ingredients.
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You must use at least
three of those ingredients
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in your final dishes.
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Whoever cooks
the best dish tonight
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will get the coveted
MasterChef immunity pin.
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Remember, sadly,
whoever cooks the worst dish
will be eliminated.
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- Right, everybody ready?
- Yes, Chef.
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45 minutes starts...
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Derrick, please?
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- Uh, now!
- Thank you.
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( laughs )
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Where's the chocolate bars?
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Hot Cheetos.
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All right, Michael. Wow.
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- I don't have time to play.
- Where's the beer?
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I'm a little bit nervous
because snacks
are not gourmet dishes.
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This is truly
out of my element.
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My whole goal was
to come in this competition
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and not make a terrible dish
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that will put me down
in the bottom three.
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Hopefully,
I can pull this off.
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Whew!
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00:07:04,048 --> 00:07:05,952
( muttering )
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This is heavy.
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Today, I grabbed potato chips,
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a pickle, spicy cheese puffs.
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I'm making
a spicy chip-coated cod.
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I'm definitely a snack girl.
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Snacks are my weakness,
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especially
the spicy cheese puffs,
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which is why
I picked those today.
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They're one of my favorite
guilty pleasures,
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and I'm excited to use them
in an elevated dish today.
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So, I'm using actually
more than three ingredients.
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I'm making a pan-seared
crusted chicken breast.
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We've got a few different
varieties of chips,
some almonds.
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I'm also using a little bit
of the soda in my buttermilk
soak for my chicken.
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That's actually gonna
add a little flavor,
a little bit of sweetness.
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I was the first one
to go home last time
I was in the top 10,
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and that is not what I want
to see happen today.
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- Let's cook, baby.
- Double-edged sword
again tonight.
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There is an immunity pin
up for grabs.
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Sadly, someone will be
leaving the competition.
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This is not an easy one.
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It's gonna be a real test
on whether they can think
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outside the box
and reimagine these ingredients.
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Tonight, we cannot afford
to play it simple.
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Not at all.
You have to separate
yourself from the pack,
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do something magical,
do something that's
ostentatious,
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that's gonna grab
the attention of us.
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Perfect.
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Here we go.
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I am making
a corn-crusted snapper
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with a tricolor potato
and gummy bear-beer sauce.
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I basically took the gummy bears
and I melt them down,
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and then I added my beer,
I added some shallots.
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I love snacks.
I eat a lot of chips.
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And my son loves chips, too,
so me and my son,
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on a Friday night
on the couch?
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00:09:02,785 --> 00:09:05,123
( clicks tongue )
Yeah, we snacked out.
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I've never made
gummy bear beer sauce,
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but hopefully what
I'm deciding to do works.
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Eight minutes gone.
37 minutes remaining.
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Sugar, sugar,
sugar, sugar, sugar.
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00:09:21,155 --> 00:09:25,631
Sugar. Where's the sugar?
Okay. I'm good.
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00:09:27,167 --> 00:09:29,238
Shanika:
I'm going to be making
ranch tortilla chips
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00:09:29,271 --> 00:09:31,877
and corn chip crusted snapper
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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.
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00:09:37,822 --> 00:09:40,995
Like, if one thing, they gonna
say them flavors are there.
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00:09:41,028 --> 00:09:43,934
My mom used to love to cook,
so any time you see me
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00:09:43,967 --> 00:09:46,606
making fried fish,
it's coming from her.
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I guess you would say
that I'm putting my heart
on a plate today.
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00:09:50,046 --> 00:09:53,319
Unfortunately, I lost my mom
when I was younger,
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00:09:53,319 --> 00:09:57,995
and I'm just hoping that
I can pull through this cook
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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
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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.
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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.
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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.