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Gordon: Previously on
"MasterChef: Back to Win,"
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the top six faced the notorious
restaurant takeover.
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Ladies and gentlemen,
Wolfgang Puck!
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You're going to put the
reputation of Spago on the line.
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Feeling the pressure.
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But in the fight
to reach the semifinals...
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Where's the duck?
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Just put it down.
Come on, Emily.
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Get your ( bleep ) together!
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Uh-oh. It's ( bleep ) raw.
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What you trying to do,
close down Spago?
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- ( bleep )
- ...one cook didn't
make the cut.
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That person is Willie.
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- Tonight...
- ( screaming )
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...it's the fire
and ice semifinals.
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You'll be competing
in two challenges tonight.
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Unfortunately, we only have room
for three of you in the finale.
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All of you will be preparing
an iconic dessert.
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- Baked Alaska.
- Fire and ice, baby.
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Your next challenge
will be replicating one
of my signature dishes.
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Oh, God.
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Left to right, right to left,
and push.
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What are we doing,
a TikTok dance?
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Michael: I'm doing whatever
it takes to get in that finale.
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I will not go home today.
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- ( bleep )
- This is insanity.
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- What?
- Whoa.
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- That's awesome.
- Oh, my God.
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Shanika: Is it snowing
in the MasterChef kitchen?
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It looks amazing.
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Look at this!
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- Wow.
- Oh, my God.
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There's snow falling
in the kitchen.
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What in the hell do these judges
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have up their sleeves today?
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- Whoo.
- Oh, boy.
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- ( screaming )
- Oh, my God!
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Christian: Can't stand the heat,
get out of the kitchen!
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- Fire and ice, baby.
- Right.
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Welcome to the fire
and ice semifinals.
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- Yes.
- Unbelievable.
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Tonight, if you keep your cool,
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you will be one step closer
to being up there--
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part of "MasterChef" history.
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Okay, guys, there's five
of you here right now,
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but unfortunately
we only have room for three
of you in the finale.
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That means tonight two of you
will be going home.
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- Wow.
- You will competing in
two separate challenges
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in the semifinals tonight.
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- Oh, my God.
- And in each of
tonight's challenges,
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whoever cooks the worst dish
will be immediately eliminated.
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- Oh, man.
- My heart is beating.
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I know. This is crazy.
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Now for your first
challenge tonight,
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all of you will be preparing
an iconic dessert
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that is the perfect merging
of fire and ice...
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an incredible...
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stunning baked Alaska.
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It's one of the most
technically difficult
ice cream desserts to master,
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requiring a lot of time
and ingredient management.
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- Oh, God.
- Oh, my goodness.
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Oh, ( bleep ).
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So, baked Alaska.
Have I ever made it?
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Abso-freaking-lutely not.
Are you kidding me?
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We're pairing something cold
with something hot
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which are natural opposites
of one another,
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so every component of this dish
needs to be technically accurate
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in order for it
to come together.
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Oh, my God.
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Now when you order
a baked Alaska at a restaurant,
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it's flambéed tableside.
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- Lights, please.
- Ooh.
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Gordon: Making it
the ultimate showstopper.
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- Both: Wow.
- Oh, my God. Insanity.
It's beautiful.
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Gordon: That flambé caramelizes
that Swiss meringue.
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Oh, my God.
This is gonna be hard.
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Gordon: Now look at that.
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Decadent layers of sponge cake,
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delicious ice cream,
and Swiss meringue.
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- Mmm.
- Wow.
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Each layer must be prepared
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with the ultimate perfect timing
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or else it'll all fall apart.
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Yeah, it'll melt into a puddle.
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Joe:
You'll each have 75 minutes...
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Ooh.
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...to prepare your very own
baked Alaska.
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Oh, my gosh.
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Gordon: But to pull it off,
you need precise control
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over all the tools
in your kitchen,
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like those incredible
Viking Ranges--
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a chef's dream.
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At the end of the challenge,
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four of you will move on
to the second phase
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of the semifinals.
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It's time to get fired up.
Everybody ready?
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All: Yes, Chef.
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Your 75 minutes start now.
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- Gordon: Let's go.
- Go, go, go, go, go.
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I'm going, I'm going, I'm going!
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Baskets! Baskets.
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- Okay.
- Here, here.
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- I got it.
- Where's the buttermilk?
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- All right, give me this.
- Okay, flour.
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Emily: Come on.
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It should be ready.
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Shanika: Perfect.
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Baked Alaska is not something
I'm familiar with.
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It's known to be one of the most
complex desserts possible.
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There's a lot of components.
We got ice cream.
We got to do a perfect cake.
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This is like
three desserts in one.
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Getting everything right here
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without skipping a beat,
this is not gonna be easy.
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I'm doing whatever it takes
to get in that finale.
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I will not go home today.
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Oh, yeah.
It smells so good.
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I'm making a peach ice cream
with a raspberry swirl
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and a vanilla sponge cake.
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I've made baked Alaskas
multiple times
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and I understand the processes.
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So this is a chance for me
to show the judges my technique,
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but also that
I'm able to manage time
and work under pressure.
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I want this so badly.
I'm so close to the finale.
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I know what it feels like
to be in the finale.
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So I just want to get there.
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Emily: Oh, perfect.
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Christian: Let's go, baby.
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Shanika: All right, go-time.
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Gordon: Our first ever
baked Alaska challenge.
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Even the most talented
of pastry chefs in America
fear this dessert.
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Joe: There's so many
components to this
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that are technical
and scientific
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that you never know
who's gonna rise to the top
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on this kind of a challenge.
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- This is literal insanity.
- This is complicated.
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You got sponge,
you got ice cream, meringue.
What's the first step?
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- The first one
is the sponge, okay?
- Aarón: Yeah, the cake.
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- Gordon: You've got
to get that in the oven.
- Shanika: Yes, cake.
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And then ice cream?
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Listen, we've got the fast track
to make an ice cream
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with that liquid nitrogen,
which is incredible.
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But it's all about how you
flavor this ice cream tonight,
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because the more
ingredients you have,
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it's gonna be hard
for the ice cream to set.
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Therefore, the potential danger
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is for that Swiss meringue
to fall off.
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Dara: Here we go.
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Gordon: 60 minutes remaining.
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Sponges should be in the oven.
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Emily:
All right. We're in.
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Right, Shanika,
tell me about this baked Alaska.
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- I'm doing a strawberry
lemon basil ice cream...
- Wow.
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- ...with a classic
vanilla sponge.
- Sounds delicious.
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Just be careful.
That lemon juice can
separate that ice cream.
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- Heard, Chef.
- Now get that ice cream
in the freezer.
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The more that sets in there,
the better.
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- Yes, Chef.
- You've got this, yes?
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- I got it, Chef.
- Come on, girl.
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Come on, man.
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Dara: We got this.
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- Emily, what's happening?
- Joe!
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What's the plan, Emily?
What do you got?
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For the baked Alaska,
I'm gonna do a chocolate base,
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topped with a goat cheese
cherry ice cream,
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- perfect Swiss meringue.
- Joe: Ooh-la-la.
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I've never heard of putting
a savory, strong stinky cheese
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like goat cheese
in a baked Alaska.
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- Emily: No?
- You think that's risky?
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I like the flavor combination,
but it is a weird one.
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- Aarón: Thank you.
- All right, good luck, Emily.
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Thank you.
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- Dara: That's it.
- Christian: Perfect.
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Michael: This is good,
this is good.
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Gordon:
45 minutes remaining.
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Heard, Chef.
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Guys, you've got to set
that ice cream in the freezer
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for at least 15 minutes.
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- Say a little prayer.
- Whoo.
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Shanika:
Halfway through this bake,
I start panicking
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because it seems
that I am behind.
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Everybody else has their
ice cream started already.
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Dara: It's almost there.
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- Gordon: Shanika, you've got
to start the ice cream.
- Heard, Chef.
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You're gonna have no time
in the freezer,
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- and it'll be melting.
- Heard, Chef.
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The most important thing
in a baked Alaska
is the ice cream.
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So if you don't have
the ice cream, you don't
have a baked Alaska.
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I wouldn't be putting another
flavor in my ice cream now
'cause it's just not gonna set.
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Heard, Chef.
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This is the shot at
the finale right now,
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and I am not gonna let
ice cream take me down.
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MasterChef gods,
be with me tonight.
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Gordon:
40 minutes remaining.
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Guys, you've got to set
the ice cream in the freezer.
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The more that sets in there,
the better.
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Michael: Beautiful.
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- Have to freeze.
- Here we go.
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- Ooh.
- Everybody else has
their ice cream
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in the freezer right now,
and I am still over here
adding liquid nitrogen.
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That's it.
But I don't have any choice
but to push through.
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Shanika, you got to get moving
and get that into a mold.
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- Let's go. Come on!
- Shanika: Yes, Chef.
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Gordon: Quick.
In the freezer.
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Yes, Chef.
I need my spot in that finale.
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To the freezer you go.
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00:08:49,224 --> 00:08:52,064
Yes. There you go.
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00:08:54,569 --> 00:08:56,940
30 minutes remaining.
Last half an hour, come on.
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Start working
on those meringues.
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This is where
it's made or broken.
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00:09:03,754 --> 00:09:04,889
Okay.
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00:09:05,925 --> 00:09:07,360
Whew!
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00:09:07,394 --> 00:09:09,031
- Christian.
- Yes, Chef.
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00:09:09,064 --> 00:09:10,768
All right, so talk to us
about what you're making.
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I'm making a praline pecan
baked Alaska.
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00:09:13,741 --> 00:09:15,511
So what's the flavor
in your sponge?
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Christian: It's a vanilla.
Simple vanilla cake.
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All right, so what's going on
with your meringue?
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Christian:
It's looking good right now.
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Aarón: Last thing you need
to do is pipe and assemble.
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- Right.
- Don't underestimate how long
that process is gonna take.
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- I'm not. I got you.
- Joe: Good luck.
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Gorgeous.
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Right, young man,
how you feeling?
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00:09:32,578 --> 00:09:33,914
You know,
I'm feeling pretty good.
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00:09:33,947 --> 00:09:36,051
I got ice cream already
molded in the freezer,
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cake's already cooled,
meringue's already whipped.
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00:09:39,057 --> 00:09:40,761
Good.
Tell me about the ice cream.
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00:09:40,795 --> 00:09:42,397
What kind of flavor
you got going on in there?
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00:09:42,431 --> 00:09:43,901
I am doing a bananas Foster
ice cream.
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- Mm-hmm.
- And I'm doing my beautiful
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00:09:45,971 --> 00:09:48,476
bananas Foster drizzle that
I'm gonna actually
rub on this cake
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- with the liquor.
- Right.
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- Gordon: Just be careful
not to go too sweet.
- Absolutely.
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00:09:52,885 --> 00:09:55,290
- Have you tested your meringue?
- I've tested it.
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00:09:55,323 --> 00:09:58,329
Right, and in terms of volume,
is that enough in there?
That's all you've got?
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00:09:58,362 --> 00:09:59,866
That's it.
I think it'll be enough.
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00:09:59,866 --> 00:10:02,003
So you have to be sparse
with that.
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00:10:02,003 --> 00:10:03,106
Make sure the ice cream
is set, okay?
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00:10:03,106 --> 00:10:04,776
- Good luck, young man.
- You got it.
240
00:10:04,809 --> 00:10:07,047
Christian: Oh, yes.
241
00:10:07,080 --> 00:10:08,316
Yes.
242
00:10:10,386 --> 00:10:14,094
Please freeze, please freeze,
please freeze, please freeze.
243
00:10:14,094 --> 00:10:16,499
- Hey, Dara. Good.
- Hi, how are you?
244
00:10:16,533 --> 00:10:18,302
You keeping it steady today?
245
00:10:18,302 --> 00:10:20,240
Yeah, my meringue is whipping.
246
00:10:20,273 --> 00:10:22,979
My sponge, I'm gonna cut it out
right now and prepare it.
247
00:10:22,979 --> 00:10:24,849
So I'm feeling
really good on time.
248
00:10:24,883 --> 00:10:26,485
Are you gonna soak this
with anything or no?
249
00:10:26,485 --> 00:10:28,156
I am. I have a vanilla
simple syrup here.
250
00:10:28,156 --> 00:10:31,596
I really want to highlight
those peach melba flavors--
251
00:10:31,630 --> 00:10:33,199
peach, raspberry, and vanilla.
252
00:10:33,232 --> 00:10:34,969
Did you learn this
at culinary school?
253
00:10:35,003 --> 00:10:37,040
In my restaurant pastry class,
254
00:10:37,073 --> 00:10:39,144
the dessert that I created
was a baked Alaska.
255
00:10:39,178 --> 00:10:41,817
So you don't think anything
can go wrong at this point?
256
00:10:41,850 --> 00:10:43,887
Something can always
go wrong, Joe.
257
00:10:43,887 --> 00:10:45,423
- All right. Good luck, Dara.
- All right. Thank you, Dara.
258
00:10:45,456 --> 00:10:46,526
Thank you.
259
00:10:46,560 --> 00:10:48,062
My cake.
260
00:10:50,166 --> 00:10:52,605
Michael: Oh, yes.
261
00:10:52,638 --> 00:10:54,007
- Exciting stuff out there.
- Yes, absolutely.
262
00:10:54,041 --> 00:10:55,911
- Who's got an edge?
- Come on, build.
263
00:10:55,911 --> 00:10:57,147
What you taking so long for?
264
00:10:57,180 --> 00:11:00,821
Shanika's going down
quite an exotic route--
265
00:11:00,855 --> 00:11:02,424
a strawberry lemon basil
ice cream.
266
00:11:02,457 --> 00:11:04,228
- I like that.
- Wow.
267
00:11:04,261 --> 00:11:05,931
Gordon: But desserts have never
been her strong point,
268
00:11:05,965 --> 00:11:08,135
and this is a technical
challenge tonight,
269
00:11:08,169 --> 00:11:10,608
so I'm hoping she is cooking
with precision
270
00:11:10,608 --> 00:11:13,279
'cause you cannot guess
a meringue.
271
00:11:13,312 --> 00:11:14,883
You cannot guess an ice cream.
It needs to be exact.
272
00:11:14,883 --> 00:11:17,454
Come on, build, build.
Come on, volume.
273
00:11:17,487 --> 00:11:20,293
- Okay.
- Dara has the technical skills
274
00:11:20,293 --> 00:11:23,934
as a baker and pastry chef
to really win this challenge.
275
00:11:23,967 --> 00:11:26,506
- Dara: You got this.
- The issue is that at times
276
00:11:26,506 --> 00:11:28,075
she gets in her own head
and collapses.
277
00:11:28,109 --> 00:11:30,480
Oh, heavy breathing, man.
Heavy breathing.
278
00:11:30,514 --> 00:11:34,288
- We can do this.
- Emily's playing a very
aggressive game today.
279
00:11:34,321 --> 00:11:36,693
Chocolate cake,
goat cheese, cherries...
280
00:11:36,726 --> 00:11:38,262
Come on, man.
281
00:11:38,296 --> 00:11:40,701
I've never tasted goat cheese
in a baked Alaska.
282
00:11:40,734 --> 00:11:42,470
I cannot tell you
the amount of jeopardy.
283
00:11:42,505 --> 00:11:44,308
If the ice cream is not set,
284
00:11:44,341 --> 00:11:45,945
this whole thing can melt.
285
00:11:45,978 --> 00:11:47,682
This combination of flavors
is very risky.
286
00:11:47,715 --> 00:11:49,552
She's either gonna hit it
out of the park
287
00:11:49,586 --> 00:11:51,388
or fall flat on her face.
288
00:11:51,422 --> 00:11:53,159
Gordon:
20 minutes to go.
289
00:11:53,192 --> 00:11:55,898
All right, deep breaths.
20 minutes.
290
00:11:55,931 --> 00:11:57,868
All my components are prepared.
291
00:11:57,902 --> 00:12:01,910
I'm ready to put it together,
but I go get my ice cream
292
00:12:01,943 --> 00:12:04,649
and I can just see
that this is not set.
293
00:12:04,682 --> 00:12:07,087
No. What's going on?
294
00:12:07,120 --> 00:12:08,657
Freezing doesn't happen quickly.
295
00:12:08,690 --> 00:12:10,861
Got to firm up.
Got to firm up.
296
00:12:10,894 --> 00:12:13,132
But I don't have
hours to let my ice cream
sit in the freezer.
297
00:12:13,165 --> 00:12:15,638
I've got minutes.
All right, I have ten minutes.
298
00:12:15,671 --> 00:12:17,073
It's got to come out
in ten minutes.
299
00:12:17,073 --> 00:12:19,144
It's a little bit
like déjà vu.
300
00:12:19,177 --> 00:12:22,384
I know what it's like
to go out on a temperature
control challenge
301
00:12:22,384 --> 00:12:24,121
- when it doesn't go your way.
- Come on.
302
00:12:24,154 --> 00:12:26,726
But I don't want
to repeat history,
303
00:12:26,760 --> 00:12:29,164
so today is literally
the most pressure
304
00:12:29,197 --> 00:12:32,170
that I have felt
in the kitchen thus far.
305
00:12:32,203 --> 00:12:34,074
This is insanity.
306
00:12:43,125 --> 00:12:45,496
Gordon: We're down to the last
ten minutes. Come on.
307
00:12:45,531 --> 00:12:46,533
Keep it going, please.
308
00:12:46,566 --> 00:12:48,904
This is insanity.
309
00:12:51,141 --> 00:12:53,747
Shanika: Hell yeah.
Gorgeous.
310
00:12:53,747 --> 00:12:55,851
Yeah, I think that's it.
311
00:12:57,253 --> 00:12:59,391
Dara: You got this.
312
00:12:59,424 --> 00:13:01,563
- Gordon:
Less is more, Christian.
- Christian: Yes, Chef.
313
00:13:01,563 --> 00:13:03,332
- Gordon:
Take your time, Shanika.
- Shanika: Yes, Chef.
314
00:13:03,366 --> 00:13:05,136
Deep breath. Come on.
315
00:13:05,169 --> 00:13:07,407
Oh, come on.
It's melting on the bottom.
316
00:13:07,440 --> 00:13:10,013
All right, everyone,
five minutes! Five minutes.
317
00:13:10,046 --> 00:13:11,382
- Let's go.
- Yes, Chef.
318
00:13:11,415 --> 00:13:13,052
Aarón: Come on, Christian.
Move it, move it.
319
00:13:13,085 --> 00:13:14,656
Emily: It is sliding
off the cake.
320
00:13:14,689 --> 00:13:16,760
Why is this happening?
321
00:13:16,793 --> 00:13:18,730
Michael: Oh, shoot.
322
00:13:18,764 --> 00:13:20,901
Guys, Michael has run out
of meringue.
323
00:13:20,934 --> 00:13:23,105
- Joe: What?
- Gordon: Look at that. He's now
just using the palate knife
324
00:13:23,139 --> 00:13:24,676
over the egg whites
to smear it on.
325
00:13:24,709 --> 00:13:26,345
That's not the way to do it.
326
00:13:26,378 --> 00:13:28,349
- Gordon: Wow.
- Michael: Oh, my God.
327
00:13:28,382 --> 00:13:30,119
Gordon:
Two and a half minutes to go.
328
00:13:30,153 --> 00:13:33,292
- Come on, start torching.
- Come on.
329
00:13:33,292 --> 00:13:36,533
You want a nice color
on that egg white, okay?
Let's go.
330
00:13:36,566 --> 00:13:39,037
Oh, my God.
It looks terrible.
331
00:13:39,071 --> 00:13:41,342
Down to the last ten seconds!
332
00:13:41,375 --> 00:13:43,079
Ten, nine...
333
00:13:43,112 --> 00:13:46,151
Judges: Eight, seven, six,
334
00:13:46,185 --> 00:13:50,059
five, four, three, two, one.
335
00:13:50,059 --> 00:13:52,230
- Aarón: Hands in the air.
- Gordon: Well done!
336
00:13:52,263 --> 00:13:53,199
Oh!
337
00:13:53,232 --> 00:13:56,639
Gordon: Oh, my goodness me.
338
00:13:56,673 --> 00:13:58,777
Michael: Whew,
that was a close one.
339
00:13:58,810 --> 00:14:00,647
That was a really stressful
75 minutes.
340
00:14:00,647 --> 00:14:02,384
Emily: Oh, damn it.
341
00:14:02,417 --> 00:14:06,225
Gordon: First of all, well done.
That's a very tough challenge.
342
00:14:06,258 --> 00:14:08,496
First up, Dara.
343
00:14:08,530 --> 00:14:12,103
I'm really happy with how
my baked Alaska turned out,
344
00:14:12,103 --> 00:14:15,309
but I'm not gonna know what
it looks like on the inside
345
00:14:15,343 --> 00:14:19,084
or tastes like until the judges
cut open that cake.
346
00:14:19,084 --> 00:14:21,856
Now describe
that beautiful baked Alaska.
347
00:14:21,856 --> 00:14:25,229
So tonight I prepared
a peach melba baked Alaska
348
00:14:25,263 --> 00:14:28,570
with a vanilla sponge cake
and a peach ice cream
349
00:14:28,603 --> 00:14:30,173
with a raspberry swirl.
350
00:14:35,818 --> 00:14:37,621
Gordon: Shall we, gentlemen?
351
00:14:42,631 --> 00:14:45,403
It's very delicate, very soft,
352
00:14:45,436 --> 00:14:47,508
and it works with the creamy
softness of the ice cream.
353
00:14:47,508 --> 00:14:49,077
Very good.
354
00:14:49,111 --> 00:14:51,048
Aarón: The ice cream is really
what catches my palate.
355
00:14:51,081 --> 00:14:54,187
Peaches are so floral,
and the idea of raspberry
being in there as well,
356
00:14:54,221 --> 00:14:55,724
I just think it's amazing.
357
00:14:55,791 --> 00:14:58,329
Slightly too heavy
on the sponge.
358
00:14:58,362 --> 00:15:00,266
But I think
you've hit the jackpot
on the Swiss meringue.
359
00:15:00,299 --> 00:15:03,205
- Good job.
- Thank you, Chef. Thank you.
360
00:15:05,778 --> 00:15:08,617
Right, next up,
Shanika, let's go, please.
361
00:15:10,486 --> 00:15:15,531
I was scared that I wouldn't
get my ice cream finished,
362
00:15:15,564 --> 00:15:17,535
but I got it done,
and it looks good.
363
00:15:17,568 --> 00:15:20,173
So now I'm just hoping
that my flavors are there
364
00:15:20,206 --> 00:15:23,145
because I need to get
to the finale.
365
00:15:23,179 --> 00:15:26,753
Today I have a strawberry
lemon basil baked Alaska
366
00:15:26,786 --> 00:15:29,725
with a traditional
vanilla sponge cake.
367
00:15:29,759 --> 00:15:31,128
Gordon: Beautiful.
368
00:15:43,753 --> 00:15:45,389
Joe: The sponge tastes good.
369
00:15:45,456 --> 00:15:47,160
It's a little bit dense
for my liking,
370
00:15:47,160 --> 00:15:48,597
not quite as elegant
as I would've hoped.
371
00:15:48,597 --> 00:15:50,901
But the flavors
of the ice cream make sense,
372
00:15:50,934 --> 00:15:52,605
and altogether it works.
373
00:15:52,605 --> 00:15:55,544
Yeah, for me, I think that
your meringue is very aerated.
374
00:15:55,544 --> 00:15:57,347
It's really well done.
375
00:15:57,347 --> 00:16:00,319
Shanika, sponge way too thick,
so the ratios are wrong.
376
00:16:00,353 --> 00:16:02,490
But what's good about this
is the flavor of the ice cream.
377
00:16:02,490 --> 00:16:04,394
The lemon, it's fragrant.
It's delicious.
378
00:16:04,427 --> 00:16:05,697
- Good job.
- Thank you, Chef.
379
00:16:07,400 --> 00:16:12,277
Okay, Christian, please bring us
your baked Alaska.
380
00:16:12,310 --> 00:16:15,216
I'm nervous.
There's two of us
going home tonight.
381
00:16:15,249 --> 00:16:17,220
And I'm just hoping and praying
382
00:16:17,220 --> 00:16:19,424
that my baked Alaska is enough
383
00:16:19,457 --> 00:16:20,694
to get me through
to the next round.
384
00:16:20,761 --> 00:16:23,265
I've prepared for you tonight
385
00:16:23,299 --> 00:16:27,207
a praline pecan baked Alaska
with a vanilla cake
386
00:16:27,240 --> 00:16:29,177
and bourbon flambé.
387
00:16:33,720 --> 00:16:35,724
Aarón: Nice.
388
00:16:35,757 --> 00:16:37,393
Joe: Ooh-la-la.
389
00:16:41,536 --> 00:16:45,343
There's something magic about
pralines and bourbon, right?
390
00:16:45,376 --> 00:16:48,449
It has a real
Southern flair to it,
and the dish is delicious.
391
00:16:48,482 --> 00:16:51,656
Aarón: Yeah, Christian,
I think you overcooked half
of that sponge cake.
392
00:16:51,689 --> 00:16:54,494
But the ice cream, for me,
is well executed,
393
00:16:54,494 --> 00:16:56,298
and the texture with
the pralines in there
394
00:16:56,331 --> 00:16:57,701
is something that keeps
your palate going
395
00:16:57,735 --> 00:16:59,204
and wanting another bite.
396
00:16:59,237 --> 00:17:00,339
Young man, you're playing
to your strengths.
397
00:17:00,373 --> 00:17:01,876
You know,
the praline, delicious.
398
00:17:01,910 --> 00:17:04,180
Here's the issue.
Your sponge is dry.
399
00:17:04,214 --> 00:17:07,453
But a near perfect baked Alaska.
Really good job.
400
00:17:07,453 --> 00:17:08,590
Thank you.
401
00:17:13,967 --> 00:17:17,473
Right, next up, Emily, please.
402
00:17:17,508 --> 00:17:20,647
Bringing my baked Alaska
up to the judges is
definitely nerve-wracking
403
00:17:20,681 --> 00:17:23,553
because what happens when you
mix cheese into an ice cream,
404
00:17:23,553 --> 00:17:25,724
the ice cream can melt
a little bit faster.
405
00:17:25,757 --> 00:17:28,429
And at this point, I know
that this is a huge mistake.
406
00:17:28,462 --> 00:17:31,034
This is a goat cheese
cherry baked Alaska
407
00:17:31,068 --> 00:17:34,642
- with a chocolate cake.
- Joe: Cream's melting.
408
00:17:34,675 --> 00:17:37,681
Well, it's gonna be a puddle
if we don't hurry up and eat.
Please.
409
00:17:42,758 --> 00:17:45,530
What I'm really concerned about
is everything's just melting
410
00:17:45,597 --> 00:17:47,668
- to a puddle of ice cream.
- It's all over here.
411
00:17:47,701 --> 00:17:50,406
It just-- it didn't have
the right construction.
It's falling apart.
412
00:17:50,473 --> 00:17:52,410
But I do appreciate the flavor
of the goat cheese
413
00:17:52,443 --> 00:17:53,780
because it gives
a savoriness to it
414
00:17:53,780 --> 00:17:55,751
which I really think
works well with the vanilla
415
00:17:55,784 --> 00:17:57,688
going through that ice cream.
416
00:17:57,721 --> 00:18:02,598
Good news is that
the contrast of flavors is good.
417
00:18:02,598 --> 00:18:05,469
The bad news is that this
is not an ice cream dessert.
418
00:18:05,504 --> 00:18:08,008
This is a cream,
and you can't serve
419
00:18:08,042 --> 00:18:10,479
an ice cream dessert
with a cream.
420
00:18:11,549 --> 00:18:12,551
Thank you, Emily.
421
00:18:14,555 --> 00:18:16,358
All right, Michael.
422
00:18:16,358 --> 00:18:17,761
Michael:
I'm petrified right now.
423
00:18:17,795 --> 00:18:19,832
The meringue, I ran out of
and had to spread it out,
424
00:18:19,865 --> 00:18:22,103
which caused it to kind of
get a little grainy,
425
00:18:22,103 --> 00:18:23,707
but the flavors are there.
426
00:18:23,740 --> 00:18:24,809
Let's hope it's enough
427
00:18:24,809 --> 00:18:26,078
to keep me in this kitchen.
428
00:18:26,111 --> 00:18:28,315
Today I've made
a bananas Foster baked Alaska
429
00:18:28,349 --> 00:18:30,219
with a brown butter cake.
430
00:18:39,605 --> 00:18:41,643
Sponge cake's
a little bit dense,
431
00:18:41,676 --> 00:18:43,546
but the fact
that you soaked it helps.
432
00:18:43,580 --> 00:18:45,817
My question is,
is it good enough?
433
00:18:45,851 --> 00:18:48,623
Yeah, the Michael, the idea
of bananas I think worked well,
434
00:18:48,623 --> 00:18:51,395
but the ice cream for me is
really overpowering and sweet.
435
00:18:51,395 --> 00:18:54,635
- Okay.
- Michael, visually,
the egg whites
436
00:18:54,635 --> 00:18:57,006
are nowhere near
as smooth and silky
as they should be,
437
00:18:57,040 --> 00:18:59,311
and then you used them
sparingly.
438
00:18:59,311 --> 00:19:02,551
So ice cream tastes good,
but it's sweet
on sweet on sweet.
439
00:19:02,584 --> 00:19:03,653
Thank you.
440
00:19:07,828 --> 00:19:11,502
All of you,
make your way down here.
Thank you.
441
00:19:11,536 --> 00:19:13,873
( bleep )
442
00:19:17,781 --> 00:19:21,923
Okay, five talented cooks
stand before us.
443
00:19:21,956 --> 00:19:24,528
Only four of you
will move forward
444
00:19:24,562 --> 00:19:27,568
to the next stage
of the semifinals.
445
00:19:27,568 --> 00:19:32,778
We all agree that Christian
and Dara's baked Alaska
446
00:19:32,811 --> 00:19:36,485
was the best of the night.
Congratulations.
447
00:19:36,519 --> 00:19:38,590
Head up to the safety
of the balcony.
448
00:19:38,623 --> 00:19:40,594
Great job.
449
00:19:41,662 --> 00:19:45,804
The next person
moving forward is...
450
00:19:47,040 --> 00:19:49,745
Shanika.
451
00:19:49,779 --> 00:19:52,951
Shanika:
Mine wasn't the best,
but it wasn't the worst.
452
00:19:52,951 --> 00:19:55,924
And now I have to
mentally prepare myself
for the next challenge.
453
00:19:55,957 --> 00:19:59,030
Emily and Michael,
Joe, Aarón, and myself agree
454
00:19:59,030 --> 00:20:02,036
the person not moving forward
455
00:20:02,070 --> 00:20:03,907
to the second stage
of the semifinals,
456
00:20:03,907 --> 00:20:05,777
that person is...
457
00:20:08,817 --> 00:20:10,721
Emily.
458
00:20:10,754 --> 00:20:15,229
Michael, say good-bye to Emily
and head upstairs.
459
00:20:16,833 --> 00:20:18,737
You're amazing.
460
00:20:20,005 --> 00:20:23,011
Tonight, the hero of that
baked Alaska was the ice cream,
461
00:20:23,045 --> 00:20:24,882
and your ice cream wasn't set.
462
00:20:24,915 --> 00:20:29,057
But you're one phenomenal cook
that I know deep down inside
463
00:20:29,090 --> 00:20:30,392
we haven't heard the last of.
464
00:20:30,426 --> 00:20:31,696
Come and say good-bye, please.
465
00:20:31,729 --> 00:20:32,998
Jeez.
466
00:20:33,031 --> 00:20:36,405
Emily: I walked back into
the MasterChef kitchen
467
00:20:36,438 --> 00:20:39,745
really not expecting
the journey that I've had.
468
00:20:39,779 --> 00:20:41,983
This competition
really pushes you outside
of your comfort zone.
469
00:20:41,983 --> 00:20:44,487
Joe:
This dish is top, top notch.
470
00:20:44,522 --> 00:20:46,592
I mean, what can I say?
It's textbook.
471
00:20:46,626 --> 00:20:47,928
I tried things that maybe
I wouldn't have tried,
472
00:20:47,961 --> 00:20:49,999
cooked things maybe
I wouldn't have cooked.
473
00:20:50,065 --> 00:20:52,504
I think what you've
got to understand
is that you should be using
474
00:20:52,538 --> 00:20:53,740
more of these
ingredients more often.
475
00:20:53,740 --> 00:20:55,677
Ultimately,
my goal was to make it
476
00:20:55,710 --> 00:20:58,115
farther than I did
season nine,
477
00:20:58,148 --> 00:21:00,720
and I made the top five.
478
00:21:00,754 --> 00:21:02,457
So I'm leaving
the MasterChef kitchen
479
00:21:02,490 --> 00:21:05,931
with my held high,
and I am proud as hell.
480
00:21:11,174 --> 00:21:13,112
First challenge
of the night done.
481
00:21:13,112 --> 00:21:14,515
Your next challenge tonight
482
00:21:14,582 --> 00:21:17,487
will literally seal your fate
into the finale
483
00:21:17,554 --> 00:21:20,025
and be your biggest
trial by fire yet.
484
00:21:20,025 --> 00:21:24,802
But I need to change
into something
a little more comfortable.
485
00:21:25,971 --> 00:21:27,240
Excuse me.
486
00:21:27,273 --> 00:21:29,444
Everyone, please come down here.
487
00:21:31,749 --> 00:21:34,588
Chef Ramsay leaves to go put
something more comfortable on?
488
00:21:34,588 --> 00:21:39,297
We just made baked Alaskas
in 75 minutes,
489
00:21:39,330 --> 00:21:41,736
so I know that
whatever's coming next
490
00:21:41,769 --> 00:21:45,142
is definitely not gonna be
easier than that.
491
00:21:45,142 --> 00:21:47,848
- You ready?
- Ready as I'll ever be.
492
00:21:47,881 --> 00:21:50,954
All right,
you've got one challenge left
in the semifinals.
493
00:21:50,987 --> 00:21:54,227
Joe: Guys, the only thing
standing between you
494
00:21:54,260 --> 00:21:55,864
and the top three is...
495
00:21:55,897 --> 00:21:58,135
Oh, my God.
496
00:21:58,168 --> 00:22:00,372
What is about to happen?
497
00:22:09,758 --> 00:22:15,135
The only thing standing between
you and the top three is...
498
00:22:15,169 --> 00:22:16,806
- Oh, shoot.
- Oh, my God.
499
00:22:16,839 --> 00:22:18,743
What is about to happen?
500
00:22:28,161 --> 00:22:30,432
- Oh, my--
- I knew it.
501
00:22:31,602 --> 00:22:34,307
- Chef.
- That's the comfortable outfit?
502
00:22:34,307 --> 00:22:36,679
- Don't want to be you guys.
- Uh-oh.
503
00:22:36,712 --> 00:22:40,620
Now, tonight all of you
will be replicating
504
00:22:40,654 --> 00:22:42,758
one of my signature dishes.
505
00:22:42,758 --> 00:22:48,736
But you'll be cooking this dish
at the same time as me.
506
00:22:50,139 --> 00:22:51,676
- Wow.
- Whoa.
507
00:22:51,709 --> 00:22:54,314
Gordon: All of you will be
keeping up with me
508
00:22:54,347 --> 00:22:56,819
as we cook...
509
00:23:00,192 --> 00:23:04,735
...a stunning
three Michelin star
510
00:23:04,768 --> 00:23:09,244
lobster tortellini
with a fresh tomato purée
511
00:23:09,277 --> 00:23:10,981
and a basil purée.
512
00:23:11,014 --> 00:23:14,254
And I'll show you exactly
how it's done.
513
00:23:14,287 --> 00:23:15,857
And if you fall behind,
514
00:23:15,890 --> 00:23:19,297
your spot in the finale
could go up in smoke.
515
00:23:19,330 --> 00:23:20,800
- Wow.
- Oof.
516
00:23:20,834 --> 00:23:23,973
Once I'm done,
you'll have an extra 30 seconds
517
00:23:23,973 --> 00:23:25,577
to plate your dish.
518
00:23:25,610 --> 00:23:28,081
Now, all of you, are you ready?
519
00:23:28,115 --> 00:23:29,317
All: Yes, Chef.
520
00:23:29,350 --> 00:23:32,758
Our time starts now.
Let's go.
521
00:23:32,791 --> 00:23:34,227
Michael:
Go, go, go, go, go.
522
00:23:34,227 --> 00:23:35,664
First off, the pasta.
523
00:23:35,697 --> 00:23:38,268
Two whole eggs,
four egg yolks into a bowl.
524
00:23:38,268 --> 00:23:40,707
Let's go.
Crack those eggs in.
525
00:23:40,740 --> 00:23:42,878
I want no shell
in that pasta, okay?
526
00:23:42,911 --> 00:23:46,084
- Yes, Chef.
- Two whole eggs,
four egg yolks in.
527
00:23:46,151 --> 00:23:47,654
Shanika: All right.
Perfect.
528
00:23:47,688 --> 00:23:51,629
Right, from there, flour in,
a nice pinch of salt,
529
00:23:51,662 --> 00:23:53,833
a little drizzle of olive oil.
Let's go.
530
00:23:53,866 --> 00:23:56,639
Shanika:
Pasta is what took me out of
this competition last time.
531
00:23:56,639 --> 00:24:00,145
I'll be damned if I'm gonna let
pasta take me out a second time.
532
00:24:00,145 --> 00:24:02,183
Now fold your eggs in gently,
533
00:24:02,216 --> 00:24:04,087
and we crumb
that mixture together.
534
00:24:04,120 --> 00:24:05,757
Got it.
535
00:24:05,790 --> 00:24:07,326
Gordon:
Now lightly flour your surface.
536
00:24:07,360 --> 00:24:08,696
Flour your hands,
537
00:24:08,730 --> 00:24:10,032
and just start crumbing
your mixture.
538
00:24:10,032 --> 00:24:11,702
Shanika: Yes, Chef.
539
00:24:11,736 --> 00:24:14,107
Gordon: Bring it out
in a really nice beautiful ball.
540
00:24:14,140 --> 00:24:16,979
But sure it's not too wet
'cause it won't go
through the machine.
541
00:24:17,013 --> 00:24:18,448
Christian: Yes, Chef.
542
00:24:18,448 --> 00:24:21,021
And more importantly make sure
it's not too dry.
543
00:24:21,021 --> 00:24:22,958
Michael: Oh, my gosh.
544
00:24:22,958 --> 00:24:26,064
I have, like, wet sand.
This is not right.
545
00:24:26,097 --> 00:24:27,834
Come on, Michael. Keep up.
546
00:24:27,834 --> 00:24:30,172
- Christian: Oh, yes.
- Now we're kneading the dough
547
00:24:30,172 --> 00:24:32,209
into a nice smooth ball.
548
00:24:32,243 --> 00:24:35,917
Dara: Even though I'm
the youngest competitor here,
549
00:24:35,950 --> 00:24:37,954
I definitely feel like I have
a little bit of an advantage
550
00:24:37,988 --> 00:24:40,627
because I went
to culinary school,
551
00:24:40,694 --> 00:24:43,165
so I know how
to take direction.
552
00:24:43,198 --> 00:24:46,371
I just have to continue
to keep up with Gordon's pace
553
00:24:46,404 --> 00:24:48,175
and I got this in the bag.
554
00:24:48,175 --> 00:24:50,245
- You got this.
- Now wrap it.
555
00:24:50,245 --> 00:24:53,085
And what that does now,
just stops that from oxidizing.
556
00:24:53,118 --> 00:24:54,454
Christian: Yes, Chef.
557
00:24:54,487 --> 00:24:56,959
Right, let's focus
on the beautiful sauce.
558
00:24:56,992 --> 00:24:59,364
Take three shallots,
four cloves of garlic.
559
00:24:59,364 --> 00:25:02,804
Shallots thinly chopped.
Let's go.
560
00:25:02,838 --> 00:25:03,973
The idea is to caramelize
these shallots.
561
00:25:04,007 --> 00:25:05,075
Dara: All right.
562
00:25:05,109 --> 00:25:07,113
And then from there,
slice the garlic, okay?
563
00:25:07,146 --> 00:25:09,417
- Michael: Yes, Chef.
- Gordon: Nice and thin.
564
00:25:09,450 --> 00:25:12,223
Now from there, shallots,
garlic in, guys.
565
00:25:12,223 --> 00:25:14,227
Yes, Chef.
566
00:25:14,227 --> 00:25:17,466
Now tomatoes into the hot pan
and let them blister.
567
00:25:17,466 --> 00:25:21,341
Alongside that,
five leaves of basil.
568
00:25:21,374 --> 00:25:23,780
Run the knife through the basil
569
00:25:23,813 --> 00:25:27,353
and sprinkle the basil
on top of the tomatoes.
570
00:25:27,353 --> 00:25:29,290
- Yes, Chef.
- Nice.
571
00:25:29,323 --> 00:25:30,827
Basil, shallots, garlic,
572
00:25:30,860 --> 00:25:34,200
it's a really nice, rich,
beautiful sauce.
573
00:25:34,233 --> 00:25:37,741
- Aarón: Christian is
cool as a cucumber.
- Let's get it.
574
00:25:37,774 --> 00:25:40,079
- I'm really concerned
about Shanika.
- Shanika: Come on.
575
00:25:40,145 --> 00:25:43,151
Aarón: Her knife skills
seem to be a little bit slower
than everybody else's.
576
00:25:43,185 --> 00:25:44,387
Stay up with me, Shanika, yes?
577
00:25:44,420 --> 00:25:46,191
Yes, Chef. Trying.
578
00:25:46,224 --> 00:25:48,863
Right, we're gonna start now
with the basil purée.
579
00:25:48,896 --> 00:25:52,036
Take your basil,
big handful in.
580
00:25:52,069 --> 00:25:55,777
We're gonna cook this basil
for literally 60 seconds, okay?
581
00:25:55,777 --> 00:25:57,346
Christian and Dara:
Yes, Chef.
582
00:25:57,379 --> 00:25:59,283
Multitasking is such
an essential tool
583
00:25:59,317 --> 00:26:00,285
to be a great chef.
584
00:26:00,319 --> 00:26:01,522
You have to be able to have
585
00:26:01,522 --> 00:26:03,091
a lot of different things
on the fire.
586
00:26:03,091 --> 00:26:06,231
Now take your basil out,
drain off that water.
587
00:26:06,264 --> 00:26:07,768
You lightly season that basil
588
00:26:07,801 --> 00:26:10,372
and you drizzle some
beautiful olive oil over it.
589
00:26:10,406 --> 00:26:12,143
Dara: Yes, Chef.
590
00:26:12,176 --> 00:26:15,617
From there, take your blender.
Basil goes in and on.
591
00:26:15,617 --> 00:26:19,490
And then you blitz that
till it's a beautiful,
fine basil purée, heard?
592
00:26:19,525 --> 00:26:20,994
- Yes, Chef.
- Heard.
593
00:26:21,027 --> 00:26:23,900
We're gonna go and blitz
the tomato purée now.
594
00:26:23,933 --> 00:26:26,939
And we start to blend
our second sauce.
595
00:26:26,939 --> 00:26:28,141
- Yes, Chef.
- Christian and Michael: Heard.
596
00:26:28,141 --> 00:26:29,243
Gordon: Let's go, guys.
597
00:26:29,277 --> 00:26:30,446
Sauce number two,
598
00:26:30,446 --> 00:26:32,851
a fresh roasted tomato purée.
599
00:26:32,884 --> 00:26:35,924
Right, lobster, crack the top
600
00:26:35,957 --> 00:26:40,065
of that tail gently.
Peel it back.
601
00:26:40,098 --> 00:26:42,971
From there,
thumb on the end, push,
602
00:26:43,004 --> 00:26:45,442
and that should
just literally slide out.
603
00:26:45,476 --> 00:26:47,213
Christian: Oh, wow.
604
00:26:47,246 --> 00:26:48,281
Gordon: Second, the claw,
605
00:26:48,315 --> 00:26:49,918
get your knife on the top,
606
00:26:49,952 --> 00:26:51,956
on the bottom, and twist.
607
00:26:51,956 --> 00:26:55,129
Off, little finger in, push,
and slide out.
608
00:26:55,162 --> 00:26:58,034
Now we start the filling.
You take your tail,
609
00:26:58,068 --> 00:27:01,107
- and then we dice
this lobster beautifully.
- Christian: Yes, Chef.
610
00:27:01,141 --> 00:27:02,978
Gordon: So we're gonna marinate
this now with our herbs.
611
00:27:03,011 --> 00:27:06,317
Now take a half
a tablespoon of mascarpone.
612
00:27:06,351 --> 00:27:09,625
Take some basil, some tarragon,
and some fresh chives,
613
00:27:09,658 --> 00:27:11,227
salt, and pepper.
614
00:27:11,261 --> 00:27:14,400
See the jeopardy here is
the consistency of the filling.
615
00:27:14,400 --> 00:27:18,375
Put too much mascarpone,
it's gonna hit the water
and it might burst.
616
00:27:18,408 --> 00:27:21,147
From there,
zest one whole lemon.
617
00:27:21,181 --> 00:27:23,351
Now, we're using both the zest
and the juice here.
618
00:27:23,351 --> 00:27:24,988
Yes, Chef.
619
00:27:25,022 --> 00:27:26,124
I think that Dara really
looks like she's in control.
620
00:27:26,157 --> 00:27:28,830
She has the most
attention to detail.
621
00:27:28,863 --> 00:27:32,203
She's the only one that's adding
both lemon juice and the zest.
622
00:27:32,236 --> 00:27:33,873
Gordon:
Now for the most important part.
623
00:27:33,906 --> 00:27:35,075
We're gonna start
rolling our pasta.
624
00:27:35,108 --> 00:27:38,516
Let the rolling pin
do the work first.
625
00:27:38,516 --> 00:27:40,653
Now this is where
the magic starts, okay?
626
00:27:40,687 --> 00:27:44,093
- Let's go, Michael.
- ( bleep )
627
00:27:44,126 --> 00:27:46,030
What should I do?
628
00:27:46,030 --> 00:27:48,268
I can tell you right now,
Michael's too dry.
629
00:27:48,301 --> 00:27:51,407
Now, into your machine,
and then we start rolling.
630
00:27:51,407 --> 00:27:54,313
- Let the machine
do the work, guys.
- Dara: Yes, Chef.
631
00:27:54,347 --> 00:27:57,453
- Gordon: Hurry up,
Michael, please.
- Michael: Come on, baby.
632
00:27:57,486 --> 00:27:58,455
My pasta is not
coming together.
633
00:27:58,488 --> 00:27:59,825
Gordon's rolling it.
634
00:27:59,892 --> 00:28:01,427
Everybody to my side
is rolling it.
635
00:28:01,461 --> 00:28:03,265
Meanwhile,
I still have a problem.
636
00:28:03,298 --> 00:28:05,670
- It's too dry.
- What's wrong with the pasta?
637
00:28:05,703 --> 00:28:08,008
- It's a little dry.
- Get a little bit of moisture
on there then.
638
00:28:08,041 --> 00:28:11,180
- No more flour.
- I have moments
to figure this out.
639
00:28:11,180 --> 00:28:13,184
Look at the length.
Show me your length.
640
00:28:13,218 --> 00:28:15,188
The aeration is important,
really important.
641
00:28:15,222 --> 00:28:18,061
Michael: My fate is resting
on this pasta dough.
642
00:28:18,094 --> 00:28:21,000
This is what determines
if I'm in the finale.
643
00:28:21,034 --> 00:28:23,673
I have to fix this right now
or I'm going home.
644
00:28:23,706 --> 00:28:25,743
Breathe, breathe, breathe.
645
00:28:37,299 --> 00:28:39,103
What should I do?
646
00:28:39,103 --> 00:28:41,107
My pasta
is not coming together.
647
00:28:41,140 --> 00:28:43,144
- What's wrong with the pasta?
- It's a little dry.
648
00:28:43,178 --> 00:28:45,282
Get a little bit of moisture
on there then. No more flour.
649
00:28:45,315 --> 00:28:47,152
My pasta is too dry.
650
00:28:47,186 --> 00:28:49,423
I have to fix this right now
or I'm going home.
651
00:28:49,457 --> 00:28:52,062
And look at the length
of this thing now.
The more you roll now,
652
00:28:52,096 --> 00:28:54,467
the more chance you've got
at success.
653
00:28:54,500 --> 00:28:55,469
I got this.
654
00:28:55,503 --> 00:28:56,538
Michael: Come on, baby.
655
00:28:56,538 --> 00:28:58,108
I'm cranking as fast as I can.
656
00:28:58,141 --> 00:29:00,078
I'm getting my pasta
thinner and thinner.
657
00:29:00,112 --> 00:29:02,416
I am not gonna lose focus.
I'm not gonna get flustered.
658
00:29:02,416 --> 00:29:03,953
I can save this.
659
00:29:03,953 --> 00:29:05,455
Gordon: That's it, Michael.
660
00:29:05,455 --> 00:29:07,459
Don't pull it
so you stretch it.
661
00:29:07,459 --> 00:29:09,497
Let it roll through the machine.
662
00:29:09,531 --> 00:29:10,967
Oh, my God.
663
00:29:11,000 --> 00:29:13,104
I think Shanika might be
falling behind a bit.
664
00:29:13,138 --> 00:29:15,409
Shanika:
This is not what I need yet.
665
00:29:15,442 --> 00:29:18,214
There's a technique
to rolling pasta,
666
00:29:18,248 --> 00:29:20,285
but I'm fumbling
right now because trying
to make it perfect
667
00:29:20,285 --> 00:29:22,389
and keep up with Gordon
ain't going together.
668
00:29:22,389 --> 00:29:24,528
- Don't panic, Shanika, okay?
- I'm not, Chef.
669
00:29:24,561 --> 00:29:28,101
Now for the exciting part.
We start the cut, okay?
670
00:29:28,134 --> 00:29:30,573
Cut them out
with a large cutter.
671
00:29:30,573 --> 00:29:32,109
Look. Beautiful.
672
00:29:32,109 --> 00:29:34,080
Be careful with that cut,
guys, okay?
673
00:29:34,080 --> 00:29:35,950
Dara: Just keep going.
We got this.
674
00:29:35,984 --> 00:29:38,021
Gordon:
Right, here we go, the filling.
675
00:29:38,021 --> 00:29:40,425
You take your mix,
and you put a teaspoon of mix
676
00:29:40,425 --> 00:29:42,697
- in the center of your disk.
- All: Yes, Chef.
677
00:29:42,731 --> 00:29:44,066
Now you've got to move quickly.
678
00:29:44,100 --> 00:29:45,937
If it dries out,
it'll crack as it cooks.
679
00:29:45,970 --> 00:29:47,306
Michael: Yes, Chef.
680
00:29:47,306 --> 00:29:48,643
Gordon: Christian,
too much mousse in there,
681
00:29:48,643 --> 00:29:50,312
you're gonna burst
the tortellini.
682
00:29:50,345 --> 00:29:52,751
I said a teaspoon.
Really important.
683
00:29:52,751 --> 00:29:54,554
- Yes, Chef.
- Gordon: And now from there,
684
00:29:54,588 --> 00:29:57,026
the most difficult part.
685
00:29:57,092 --> 00:29:59,263
- Come on, Shanika.
- Gordon: Look at me, please.
686
00:29:59,296 --> 00:30:02,136
Fold it over into the hands.
Got to move quickly.
687
00:30:02,169 --> 00:30:06,545
Left to right, right to left,
use your thumb, push down,
and open up your tortellini.
688
00:30:06,545 --> 00:30:09,518
- Joe: This is a very difficult
technique to master.
- Aarón: Yeah.
689
00:30:09,551 --> 00:30:11,187
This is where you can lose pace.
690
00:30:11,187 --> 00:30:13,425
- Aarón: Let's go, Dara.
- Oh, my gosh.
691
00:30:13,425 --> 00:30:15,429
- Gordon: Christian,
let's go, please.
- Yes, Chef.
692
00:30:15,462 --> 00:30:17,099
This is my first time folding
a tortellini.
693
00:30:17,132 --> 00:30:20,506
Again, up and over,
half moon shape,
694
00:30:20,540 --> 00:30:22,309
left to right, right to left.
695
00:30:22,343 --> 00:30:25,115
"Half moon, push it left,
push it right."
696
00:30:25,148 --> 00:30:27,219
Open like a lobster pinch.
697
00:30:27,252 --> 00:30:29,023
"Use your hand like a lobster."
698
00:30:29,056 --> 00:30:32,363
Left to right, right to left,
thumb down, and push.
699
00:30:32,396 --> 00:30:33,699
What are we doing,
a TikTok dance?
700
00:30:33,733 --> 00:30:35,068
I'm lost.
701
00:30:35,102 --> 00:30:36,672
Now we start to cook
the tortellini.
702
00:30:36,672 --> 00:30:38,008
Shanika: Come on.
703
00:30:38,041 --> 00:30:39,477
Gordon:
Water up into a rolling boil.
704
00:30:39,511 --> 00:30:42,216
Nicely seasoned. In we go.
705
00:30:42,216 --> 00:30:44,453
And we've got literally
60 seconds to cook this pasta.
706
00:30:44,487 --> 00:30:47,026
- Michael: Yes, Chef.
- Aarón: Come on, Christian.
707
00:30:47,059 --> 00:30:48,461
- Put your tortellinis in.
- Let's go, let's go.
708
00:30:48,461 --> 00:30:50,232
- Aarón: Move it.
- Christian: Let's cook, baby.
709
00:30:50,265 --> 00:30:51,769
Gordon: Keep it going, guys.
Keep it going.
710
00:30:51,835 --> 00:30:54,040
- Aarón: Come on, Shanika.
- ( bleep )
711
00:30:54,073 --> 00:30:57,179
Shanika is still making them.
712
00:30:57,212 --> 00:30:58,582
- This is not good for her.
- Aarón: This is not good.
713
00:30:58,616 --> 00:31:02,524
And now we get our plate,
and we start to dress.
714
00:31:02,524 --> 00:31:06,230
Five spoons of that beautiful
fresh tomato sauce.
715
00:31:06,264 --> 00:31:07,767
- Aarón: Here we go, guys.
Come on, focus.
- Joe: Let's go, guys.
716
00:31:07,801 --> 00:31:09,671
- Come on, Michael.
- Yes, Chef.
717
00:31:09,705 --> 00:31:12,711
Gordon: Let's go.
Your basil purée in between.
Beautifully done.
718
00:31:12,744 --> 00:31:15,616
Now tortellinis
out of the water.
719
00:31:15,616 --> 00:31:18,622
- You're gonna sit that
on top of your purée.
- Yes, Chef.
720
00:31:18,656 --> 00:31:22,262
Shanika, get the tortellinis
in the water. Let's go.
721
00:31:22,296 --> 00:31:25,102
- There's a point of no return.
- Shanika: These gonna
have to work.
722
00:31:25,135 --> 00:31:27,372
If you get a minute behind,
you can't make it up.
723
00:31:27,372 --> 00:31:31,682
And then from there you take
your beautiful lemon oil,
drizzle that around.
724
00:31:31,715 --> 00:31:36,090
I've got my little fine herbs,
just press them on there.
725
00:31:36,124 --> 00:31:39,130
Now I'm gonna dust
with a touch of lemon zest
726
00:31:39,130 --> 00:31:41,902
over my tortellini,
and there we go.
727
00:31:41,935 --> 00:31:44,106
And then finally
a beautiful claw.
728
00:31:44,140 --> 00:31:45,409
And now you've got
30 seconds to go!
729
00:31:45,409 --> 00:31:48,081
- ( bleep )
- Let's go, guys! Come on!
730
00:31:48,114 --> 00:31:49,851
- Aarón: Dress them, dress them.
- Gordon: 30 seconds, guys.
731
00:31:49,885 --> 00:31:51,421
- Come on.
- Let's go, Shanika.
732
00:31:51,421 --> 00:31:53,491
- Coming, Chef.
- Keep it going, guys.
733
00:31:53,526 --> 00:31:56,431
- Aw, they broke.
- Gordon: 15 seconds to go.
734
00:31:56,431 --> 00:31:59,170
Christian, you've got to plate,
man, you've got to plate.
735
00:31:59,170 --> 00:32:00,840
Let's go!
Come on, come on,
come on, Michael.
736
00:32:00,873 --> 00:32:02,544
Ten, nine...
737
00:32:02,544 --> 00:32:06,117
- Eight, seven, six...
- Michael: Come on.
738
00:32:06,150 --> 00:32:09,791
- Five, four, three...
- Dara: Oh, my gosh.
739
00:32:09,825 --> 00:32:11,929
- ...two, one.
- Joe: Hands up.
740
00:32:11,962 --> 00:32:12,931
Aarón: That's it.
Hands up in the air.
741
00:32:12,964 --> 00:32:15,636
( bleeping )
742
00:32:15,670 --> 00:32:17,239
I did not get that on there.
743
00:32:17,272 --> 00:32:18,776
I didn't get my garnish
on that ( bleep ).
744
00:32:18,776 --> 00:32:19,778
- ( Shanika sighs )
- Gordon: Man.
745
00:32:19,778 --> 00:32:21,147
That was not easy.
746
00:32:21,180 --> 00:32:24,086
Time is up,
and I am disappointed.
747
00:32:24,120 --> 00:32:29,163
This was the hardest challenge
of this season,
748
00:32:29,196 --> 00:32:32,102
and I see why
they saved it for last.
749
00:32:32,136 --> 00:32:34,508
First up, Michael,
please bring your dish up.
750
00:32:34,541 --> 00:32:36,110
Michael: It's not
a perfect dish for me,
751
00:32:36,144 --> 00:32:39,283
but I feel like
I really bounced back,
752
00:32:39,316 --> 00:32:41,220
so I'm hoping
with everything that I have
753
00:32:41,220 --> 00:32:44,728
that they give me that spot
in the finale.
754
00:32:44,761 --> 00:32:47,366
Gordon: So, visually,
pasta's a lot thicker than mine.
755
00:32:47,399 --> 00:32:49,203
And you can see
the shape of yours,
756
00:32:49,236 --> 00:32:52,209
it's got not nowhere near
the amount of filling it needs.
757
00:32:52,242 --> 00:32:53,946
- Understood.
- Gordon: Shall we?
758
00:32:59,456 --> 00:33:03,431
So, Michael, tomato purée
needs a touch more seasoning.
759
00:33:03,464 --> 00:33:05,570
Did you put
any lemon juice in there?
760
00:33:05,603 --> 00:33:07,172
I did lemon zest.
761
00:33:07,206 --> 00:33:09,544
Yeah, so I put lemon zest
and lemon juice in.
762
00:33:09,544 --> 00:33:10,847
So it's just flat.
763
00:33:10,847 --> 00:33:12,216
Yeah, lucky for you, Michael,
764
00:33:12,249 --> 00:33:14,788
the roasted tomato salsa
has good flavor,
765
00:33:14,821 --> 00:33:17,326
but way too much basil purée.
766
00:33:17,359 --> 00:33:19,263
It should just be a dot,
an accent,
767
00:33:19,263 --> 00:33:21,334
to the actual
roasted tomato sauce.
768
00:33:21,367 --> 00:33:22,537
Joe: I'll sum it up
for you, Michael.
769
00:33:22,537 --> 00:33:25,408
It tastes as good
as it looks bad.
770
00:33:25,442 --> 00:33:27,747
- Okay.
- Gordon: Thank you, Michael.
771
00:33:27,780 --> 00:33:29,250
Thank you, Chefs.
772
00:33:29,250 --> 00:33:31,989
So, yeah, nowhere near
enough filling in there.
773
00:33:32,022 --> 00:33:33,792
Aarón: Yeah.
774
00:33:33,826 --> 00:33:37,499
Shanika, please bring
your lobster tortellini forward.
775
00:33:37,534 --> 00:33:41,207
Shanika: I know that this
is not good enough,
776
00:33:41,240 --> 00:33:42,877
but I'm hoping that
my flavors are there
777
00:33:42,911 --> 00:33:45,382
and then that gets me
to the finale.
778
00:33:45,382 --> 00:33:48,254
So, Shanika, unfortunately,
visually it looks unfinished.
779
00:33:48,288 --> 00:33:50,693
Tortellini's upside down,
no claw.
780
00:33:50,726 --> 00:33:53,632
But I think your saving grace
is you got transparency
in the pasta,
781
00:33:53,632 --> 00:33:55,068
which is positive.
782
00:34:02,517 --> 00:34:05,455
Joe:
Shanika, aside from the dish
being incomplete,
783
00:34:05,488 --> 00:34:07,794
this is a rare thing,
but they're kind of
over-seasoned.
784
00:34:07,794 --> 00:34:10,900
Which never happens,
but they are over-seasoned.
785
00:34:10,933 --> 00:34:13,171
Aarón:
I disagree with Joe.
786
00:34:13,204 --> 00:34:15,408
I think lobster is like
a sponge, and it needs to be
aggressively seasoned,
787
00:34:15,442 --> 00:34:18,348
so that doesn't
bother me as much.
788
00:34:18,381 --> 00:34:21,053
It's just the pasta's dry.
789
00:34:21,053 --> 00:34:22,422
Young lady,
it pains me to say this,
790
00:34:22,456 --> 00:34:24,260
but unfortunately
two of them are burst.
791
00:34:24,293 --> 00:34:26,230
- Yes.
- I think the seasoning
is on point,
792
00:34:26,264 --> 00:34:28,869
- but, yeah, you struggled.
- Yes.
793
00:34:28,903 --> 00:34:32,276
- Thank you.
- Thank you.
794
00:34:32,276 --> 00:34:33,579
Yeah, it's really
a bit of a mess.
795
00:34:33,612 --> 00:34:35,015
It's better seasoned
than Michael's though.
796
00:34:35,015 --> 00:34:36,484
Yeah.
797
00:34:36,518 --> 00:34:38,822
Next up, Dara,
please step forward.
798
00:34:38,822 --> 00:34:42,830
Dara: I'm feeling really proud
of myself and confident
799
00:34:42,830 --> 00:34:44,333
that when I put my plate down
800
00:34:44,366 --> 00:34:46,538
it's gonna look
pretty similar to Gordon's.
801
00:34:46,571 --> 00:34:48,776
Gordon:
Young lady, it looks beautiful.
802
00:34:48,809 --> 00:34:50,579
There's no two ways about that.
803
00:34:50,613 --> 00:34:52,917
You've got the shape right.
It's glazed beautifully.
804
00:34:52,917 --> 00:34:54,654
Claw's there.
805
00:34:54,688 --> 00:34:56,424
Question, Chef,
could we put these two down
806
00:34:56,457 --> 00:34:57,894
at the same table
in the same restaurant?
807
00:34:57,927 --> 00:34:59,664
Let's taste it
and we'll find out.
808
00:35:07,647 --> 00:35:10,653
Dara, I taste all the components
of Gordon's dish.
809
00:35:10,686 --> 00:35:14,460
The filling could be
a little creamier,
but that's really all I can say.
810
00:35:14,493 --> 00:35:16,765
What you did,
which is so beautiful for me,
811
00:35:16,765 --> 00:35:19,671
is lemon, lemon, and lemon.
You did it perfectly.
812
00:35:19,704 --> 00:35:21,875
Young lady,
the pasta's rolled beautifully.
813
00:35:21,908 --> 00:35:23,979
The technique there
is immaculate.
814
00:35:24,013 --> 00:35:25,816
It's a really strong dish.
Well done.
815
00:35:25,850 --> 00:35:27,152
Thank you, Chef.
Thank you.
816
00:35:28,756 --> 00:35:30,358
- Good job.
- Thank you.
817
00:35:30,392 --> 00:35:33,197
Christian, please bring us
your tortellini.
818
00:35:33,231 --> 00:35:36,905
Christian:
This is the most nervous
I've ever been in this kitchen,
819
00:35:36,938 --> 00:35:39,511
because my dish does not look
the same as Chef Ramsay's.
820
00:35:39,544 --> 00:35:41,982
I put too much filling
in the pasta.
821
00:35:41,982 --> 00:35:44,353
So my tortellini didn't stick.
822
00:35:44,386 --> 00:35:46,490
I can be one foot out the door.
823
00:35:46,525 --> 00:35:48,629
I could be two feet
into the finale.
824
00:35:48,662 --> 00:35:51,367
Christian,
pasta's rolled beautifully.
825
00:35:51,367 --> 00:35:53,672
It's transparent, so I can see
what I'm eating already.
826
00:35:53,706 --> 00:35:55,676
Unfortunately, two or three
of them have lost their shape,
827
00:35:55,710 --> 00:35:58,682
but you've got one
beautifully done here.
828
00:35:58,682 --> 00:36:00,753
Everything else
is nowhere near that quality.
829
00:36:00,753 --> 00:36:02,322
Shall we?
830
00:36:08,134 --> 00:36:10,706
Did you salt the boiling water
for your pasta?
831
00:36:11,975 --> 00:36:13,177
Answer the question.
832
00:36:26,437 --> 00:36:29,844
Did you salt the boiling water
for your pasta?
833
00:36:29,878 --> 00:36:31,480
Answer the question.
834
00:36:31,515 --> 00:36:33,652
I threw a couple pinches
in there.
835
00:36:33,685 --> 00:36:36,157
Not too much-- not--
no, not too much,
836
00:36:36,157 --> 00:36:38,729
but I threw some salt in it.
837
00:36:38,729 --> 00:36:40,733
You know, I think
the biggest problem with
the taste of this dish
838
00:36:40,766 --> 00:36:43,839
is that the actual pasta itself
is under-seasoned
839
00:36:43,872 --> 00:36:46,377
because there was not
nearly enough salt.
840
00:36:46,410 --> 00:36:48,649
Aside from that, pretty tasty.
841
00:36:48,682 --> 00:36:51,988
There's some cooking flaws,
but the consistency
of the pasta's there.
842
00:36:52,022 --> 00:36:54,026
Christian, purée's delicious.
843
00:36:54,059 --> 00:36:56,030
Three of them lost their shape
844
00:36:56,063 --> 00:36:58,669
since you added
too much mixture,
845
00:36:58,702 --> 00:37:00,506
but the filling inside
was delicious.
846
00:37:00,539 --> 00:37:01,875
- Thank you, Chef.
- Good job.
847
00:37:01,908 --> 00:37:02,944
Thank you.
848
00:37:07,085 --> 00:37:09,624
Please give us a moment.
Thank you.
849
00:37:13,766 --> 00:37:16,638
So, Michael's pasta
was a bit dry, right?
850
00:37:16,671 --> 00:37:19,042
- Yeah.
- There's a lot of issues
with Michael's dish.
851
00:37:19,076 --> 00:37:21,013
Oh, please.
852
00:37:21,013 --> 00:37:22,550
Um, Shanika's pasta?
853
00:37:22,583 --> 00:37:24,019
Her dish was perhaps
the most incomplete.
854
00:37:24,052 --> 00:37:25,723
- Incomplete.
- Yes.
855
00:37:25,723 --> 00:37:27,727
- Is it clear, our bottom?
- Yeah, yeah.
856
00:37:27,760 --> 00:37:29,964
- For me it is. Shall we?
- Yeah, yeah, yeah.
857
00:37:37,880 --> 00:37:41,555
There are four of you
that stand before us,
858
00:37:41,588 --> 00:37:44,594
but as you know,
there's only three spots
up for grabs.
859
00:37:47,533 --> 00:37:50,973
Dara,
you're the youngest one here,
860
00:37:50,973 --> 00:37:54,213
and at age 20,
861
00:37:54,246 --> 00:37:55,482
you're now the youngest ever
862
00:37:55,516 --> 00:37:57,219
to be in a "MasterChef" final.
863
00:37:57,219 --> 00:37:59,824
- Congratulations.
- Michael: Wow.
864
00:37:59,858 --> 00:38:02,129
- Gordon: Head upstairs with
a big smile on your face.
- Oh, my gosh.
865
00:38:02,162 --> 00:38:05,569
Dara:
I'm literally speechless.
866
00:38:05,603 --> 00:38:08,675
The fact that I was able
to get to the finale
867
00:38:08,709 --> 00:38:12,082
when I was 12 years old,
and I'm doing it again,
868
00:38:12,082 --> 00:38:15,488
it's just reminding me
what I came here to do.
869
00:38:15,523 --> 00:38:17,325
I am back to win.
870
00:38:18,562 --> 00:38:20,265
This doesn't get any easier.
871
00:38:20,298 --> 00:38:22,235
Two spots remaining
872
00:38:22,269 --> 00:38:24,841
in the "Back to Win"
MasterChef finale.
873
00:38:29,082 --> 00:38:30,051
Christian, well done.
874
00:38:30,084 --> 00:38:33,625
You're in the finale.
875
00:38:35,261 --> 00:38:37,700
- Congratulations.
- Thank you, Chef.
876
00:38:37,733 --> 00:38:40,171
It's been a long journey.
I mean, I've grown as a chef.
877
00:38:40,205 --> 00:38:43,512
And just to be going
into the finale,
878
00:38:43,545 --> 00:38:45,916
I'm ready to finish
what I came here for.
879
00:38:45,916 --> 00:38:46,985
It's on. I'm ready.
880
00:38:47,018 --> 00:38:51,460
Congratulations.
Head upstairs. Well done.
881
00:38:53,197 --> 00:38:56,170
- I'm proud of you.
- Thank you.
882
00:38:56,203 --> 00:38:58,876
Shanika, season nine.
883
00:38:58,876 --> 00:39:00,513
Michael, season ten.
884
00:39:00,513 --> 00:39:03,184
As you well know,
there's only one spot remaining
885
00:39:03,184 --> 00:39:04,587
in the "Back to Win" finale.
886
00:39:04,621 --> 00:39:07,627
After discussing it,
we all agree
887
00:39:07,660 --> 00:39:10,331
the final home cook
joining Dara and Christian,
888
00:39:10,331 --> 00:39:13,939
congratulations goes to...
889
00:39:16,243 --> 00:39:17,747
Michael.
890
00:39:23,659 --> 00:39:26,330
Michael, last time around,
you didn't even crack top ten.
891
00:39:26,363 --> 00:39:29,102
- Congratulations.
- Thank you so much.
892
00:39:30,104 --> 00:39:31,741
I'm so proud of you.
893
00:39:31,741 --> 00:39:34,781
Coming back here has been
the ultimate redemption story.
894
00:39:34,814 --> 00:39:37,620
Last time,
I only got 15th place,
895
00:39:37,653 --> 00:39:40,358
but here I stand,
the underdog of the season,
896
00:39:40,358 --> 00:39:42,964
ready to fight in the finale.
897
00:39:42,997 --> 00:39:46,070
Shanika, the transformation,
your poise,
898
00:39:46,103 --> 00:39:49,376
your attitude,
and the confidence is exemplary.
899
00:39:49,409 --> 00:39:50,613
Thank you, Chef.
900
00:39:50,613 --> 00:39:54,052
Come and say good-bye, please.
901
00:39:54,086 --> 00:39:57,125
Shanika: I was one dish away
from making it to the finale,
902
00:39:57,125 --> 00:39:58,261
but I do feel proud.
903
00:39:58,261 --> 00:40:00,866
Shanika, come get your apron.
904
00:40:00,899 --> 00:40:02,937
Even though the competition
was tougher this time around...
905
00:40:02,970 --> 00:40:06,277
Almost, Bowen.
Bowen, almost ( bleep ) ready.
Calm down!
906
00:40:06,310 --> 00:40:08,347
...I have soared
in this kitchen.
907
00:40:08,347 --> 00:40:10,018
I have the earned the respect
of the judges.
908
00:40:10,051 --> 00:40:12,389
That's the attitude we love,
you know that?
909
00:40:12,422 --> 00:40:13,825
Keep it up, girl.
910
00:40:13,859 --> 00:40:15,896
I got to back to back
immunity pins.
911
00:40:15,896 --> 00:40:17,600
I want that pin today.
912
00:40:17,633 --> 00:40:19,136
Shanika, exceptional.
913
00:40:19,169 --> 00:40:24,179
And I cooked with pure passion
this time around.
914
00:40:24,212 --> 00:40:26,417
I feel like you were really
cooking with your heart tonight.
915
00:40:26,417 --> 00:40:29,289
If it takes that kind of
a journey
916
00:40:29,289 --> 00:40:30,793
to create this kind of food,
917
00:40:30,859 --> 00:40:33,064
then I think it's worth taking.
918
00:40:33,097 --> 00:40:35,836
It's been an amazing ride.
919
00:40:35,836 --> 00:40:38,274
If asked,
would I do this again?
920
00:40:38,274 --> 00:40:41,146
Hell, yeah. I would.
921
00:40:41,180 --> 00:40:43,150
And again and again.
922
00:40:43,150 --> 00:40:44,621
Y'all, kill it.
923
00:40:44,654 --> 00:40:46,791
- We love you, Shanika.
- You were amazing.
924
00:40:46,825 --> 00:40:48,260
I became one of the top four
925
00:40:48,294 --> 00:40:51,400
of the best of the best
of the best.
926
00:40:51,467 --> 00:40:52,970
I'm a very proud woman
right now.
927
00:40:53,004 --> 00:40:56,243
You would think I won.
Because I did.
928
00:40:56,243 --> 00:40:59,884
I won the hearts of America.
I know y'all love me.
929
00:41:02,122 --> 00:41:03,859
We have our finale.
930
00:41:03,892 --> 00:41:07,098
Congratulations
to our three finalists
931
00:41:07,132 --> 00:41:08,835
of "MasterChef: Back to Win,"
932
00:41:08,869 --> 00:41:12,977
and we can already tell
that this is gearing up
933
00:41:13,010 --> 00:41:16,183
to be one of
the most exciting finales
934
00:41:16,216 --> 00:41:18,689
"MasterChef" has ever witnessed.
935
00:41:18,689 --> 00:41:21,193
- Congratulations
and good night.
- Thank you, Chef.
936
00:41:21,226 --> 00:41:22,395
- Thank you, Chef.
- Good night.
937
00:41:22,429 --> 00:41:25,869
- Oh, my God.
- Good job, you guys.
938
00:41:25,903 --> 00:41:27,873
- Oh, my God.
- I'm really proud of you.
939
00:41:27,873 --> 00:41:30,746
Gordon: Next time,
it's the "Back to Win"
season finale.
940
00:41:30,746 --> 00:41:33,184
- Welcome, everybody.
- The top three...
941
00:41:33,184 --> 00:41:35,121
Michael, Dara, Christian.
942
00:41:35,121 --> 00:41:37,292
...battle it out
for the MasterChef title.
943
00:41:37,325 --> 00:41:42,737
- Which MasterChef
has come back to win?
- Okay, let's go.
944
00:41:42,770 --> 00:41:44,540
- This is gonna be
a cook-off like no other.
- ( bleep )
945
00:41:44,540 --> 00:41:48,882
- What's happening?
- And two familiar faces
make a comeback.
946
00:41:48,949 --> 00:41:52,455
- Graham Elliot
and Christina Tosi!
- It feels like a homecoming.
947
00:41:52,455 --> 00:41:54,761
Only one cook
will take home the prize.
948
00:41:54,794 --> 00:41:56,463
You're pushing the boundaries.
You're testing our palates.
949
00:41:56,463 --> 00:41:58,902
You left your mark on the plate.
950
00:41:58,902 --> 00:42:02,208
- It's time to see...
- It's just really
thought-provoking food.
951
00:42:02,242 --> 00:42:04,479
...who really is back to win.
952
00:42:04,514 --> 00:42:08,120
America's next MasterChef is...