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Gordon: Previously on
"masterchef junior"...
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00:00:03,129 --> 00:00:06,630
- Oh, my gosh.
- This is amazing.
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00:00:06,632 --> 00:00:09,341
'tis I, sir yells a lot.
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00:00:09,343 --> 00:00:12,011
Today, we'll test
your ability to make food
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00:00:12,013 --> 00:00:14,555
for a crowd of royalty.
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- Does everyone know
what they're doing?
- All: Yes.
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A'dan: Team captain,
what do we need to do?
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Do you want me
to be team captain?
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I can get everybody
organized.
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00:00:21,564 --> 00:00:23,439
I need someone that'll bring
this team to a victory.
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- Who's the captain now?
- Do we have any more rice?
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- Jillian: No, not yet.
- We've run out of rice?
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- I'm still cooking it.
- Oh, boy.
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You gotta recover from this.
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One of you is leaving
the competition this evening.
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Jillian.
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Bye.
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Tonight, a special guest
joins the kitchen...
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Please welcome
my daughter tilly!
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I'm here to introduce
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one of our favorite things
to eat together-- donuts.
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...For a sweet
immunity challenge.
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- That's a lot of donuts.
- What do you think of
american boys?
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You're here to cook,
not flirt.
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- Do you smell that?
- And it's a mystery box
elimination challenge...
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- Whew!
- ...That really stinks.
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One, two, three!
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- ( screams )
- this is so awesome.
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You need to cook as if
it's the last time you cook
in this kitchen.
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- Tonight is extra special.
- Oh, yes.
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- Indeed.
- Yes.
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Welcome back, guys.
Let's go!
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I'm one of the top 13
junior home cooks in america.
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That feels really,
really good.
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If I were back home in darien,
connecticut, right now,
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I'd be probably at school.
This is much better.
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Don't tell my teacher.
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You are the top 13
most talented
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young home cooks
across all america!
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In our kitchen,
we treat you like
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we would literally treat
our own kids.
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Trust me, you'll become
much better chefs
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and people because of it.
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If you don't believe me,
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tonight we have
a very, very special guest
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who's got a few things to say
about my parenting skills.
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Please welcome
my daughter tilly!
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( cheering )
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- welcome back.
- Thank you.
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Good to see you.
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I can't believe tilly ramsay's
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actually in
the masterchef kitchen.
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She has a cook show
and cookbooks. So cool.
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Now, who's excited
to see tilly?
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All: Me!
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Oh, hello, everyone.
It's so good to be here.
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I'm here to introduce
one of our favorite things
to eat together.
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- Ooh.
- Hmm?
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- What is it?
- What is it?
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- Donuts.
- ( gasps )
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- wow!
- Oh, my--
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- can we eat one?
- Gordon: Oh, man!
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Daphne:
This is my kind of day.
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Everyone, please run up here
and grab a donut. Let's go!
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- ( screaming )
- any one.
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- I want--
- can we eat 'em?
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Gordon:
They are delicious, man.
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- They're delicious.
- Now, question,
who likes donuts?
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All: Me!
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Tilly:
Guys, donuts are great.
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- Mm.
- Mm-hmm. Mm-hmm.
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But they always feel
incomplete to me,
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like they're missing
the best part.
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What's missing from a donut?
They're practically perfect.
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- The holes.
- Oh. Oh, wait.
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- That's right.
- Put it in the middle.
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- Put a donut hole
in the middle.
- Those holes are small,
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but they're mighty,
just like all of you.
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So for today's challenge,
you'll be making
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a "hole" lot of donut holes.
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- Ooh.
- Whoo!
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Now, we want you to make
at least 50 donut holes.
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And all of you will have to
make two unique flavors.
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The dough needs to be made
absolutely perfectly, right?
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And then you'll need to stack
all 50 of your donut holes
onto a beautiful tower.
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And, guys, please don't forget
about the decorating.
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These donut holes
have to taste delicious
and look beautiful, too.
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If this challenge
gets the best of you,
and it just might,
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then you'll be facing
elimination.
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Tonight, you'll have
just 60 minutes.
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So, be smart, get creative.
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The top three young home cooks
that impress us the most
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will earn immunity
from elimination.
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- Right, everybody ready?
- All: Yes, chef!
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Tilly, will you
do the honors, please?
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- Your time starts now!
- Gordon: Let's go.
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- Aarón: Yeah!
- Daphne: No sugar crashes.
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Move it. I don't have time
for slow people.
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- Move, move, move.
- ( muttering )
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lemon. A lot of lemons.
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I'm going to make vanilla
and coffee donut holes
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with a lemon glaze
because I love vanilla
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and my family
really likes coffee,
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and when I cook,
I like to represent my family.
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Ugh! Why do they make
these things so heavy?
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I'm going to do raspberry donuts
and cinnamon sugar donuts.
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I'm feeling
pretty nervous right now
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because I'm not much
of a baker,
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so this is something
new to me.
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Gordon: Now, flavors--
tills, what would you go for?
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I'd probably go
lemon and vanilla.
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- I love lemon.
- Mmm, nice.
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- Nice and fresh.
- Traditional.
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I think the most challenging
part is sometimes I forget
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to add things in,
and when baking,
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you really want to make sure
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that you add everything
that you need.
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I think the hardest part
is getting the really
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round shape
for the donut hole.
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That is absolutely important.
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I am making lemon donuts
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with matcha glaze
and hibiscus glaze.
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Hibiscus,
it goes well with citrus,
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and matcha goes well
with citrus.
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Is the flavor more about,
for you,
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in the dough
or in the frosting?
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For me,
it's in the frosting.
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In the dough, you can
stick vanilla extract
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or fresh vanilla
in there as well
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and make that
a little bit more fragrant.
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But it's all
in the frosting tonight,
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how they actually finish
these donut holes.
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Aarón: The real challenge
lies with the actual dough,
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not just the frosting.
Anyone can do that.
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Daphne: Wow.
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Now, starla is ten years old.
She's from alabama.
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- Yes.
- Wow. So do you like
to bake, starla?
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I'm not really a baker.
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- But you enjoy it, right?
- I enjoy it, I do.
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Good. Now tell us
about the flavors.
What flavors are you doing?
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Today I'm gonna be doing
nutmeg and sugar donut holes.
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And I'm also going to
be doing coconut.
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- Wow. Why the coconut?
- Because I love the beach.
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Tilly's a big lover
of the beach as well.
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What kinds of things do
you do on the beach, tills?
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I love to surf.
I love to just paddle.
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I actually want to surf one day,
but I haven't tried it yet.
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Do you? It's difficult,
but it's very fun.
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You're not very good
at surfing.
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- I am no-- I am--
- he can't stand up.
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Why you gotta do
your dad like that? Come on.
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- I'm just being honest.
- Okay, I guess being honest
is good, though.
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Yes, you know
that's important, right?
Being honest.
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- That is very important.
- I have to get frying.
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Maclain, the most stylish guy
in the kitchen.
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- Thank you.
- What's shaking, buddy?
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Talk to us a little bit
about your flavored donuts.
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So one flavor is going to
be mayan chocolate.
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- Ooh.
- And the other flavor
will be hazelnut
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with crunchy hazelnut on top.
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Yum. Finally some texture.
That's what I'm talking about.
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I like a little bit of a roll
in the crushed nuts.
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- That sounds delicious.
- Thank you.
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Are you leaving the cake
vanilla flavored?
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Yes, it's one batter.
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So it's all gonna be
about the toppings.
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- Yes. Thank you.
- Got it. Lots of luck.
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So, today
I am making coconut donuts
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and maple with
cinnamon sugar donuts.
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I make breakfast
at home a lot,
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and I use a lot of stuff
with maple in my breakfast,
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so this really
reminds me of home.
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Freddy is 12 years of age
from philadelphia.
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- Ooh.
- Freddy seems to have
more cake batter on him
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than in the mix.
How does this happen, freddy?
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- I don't know.
- What are you doing?
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You giving it a little trim
and a haircut, yes?
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- They have to be uniform.
- They have to be uniform,
you're absolutely right.
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Now tell me about the flavor.
What are you doing?
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I'm gonna do chocolate
and vanilla 'cause, like,
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if you don't like one,
you like the other one.
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I'll do these
while those ones cook away.
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- Okay. Yes, chef.
- Yes.
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Now you got
a question for tilly?
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What do you think
of american boys?
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Well, I think
they're very nice, freddy.
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What's philadelphia like
at this time of year?
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Would you like to come over?
I can show you.
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Give you a--
give you a nice tour.
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Freddy, I'm gonna talk
to your father.
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00:08:02,232 --> 00:08:04,149
You're here to cook,
not flirt.
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- Focus, yes?
- All right, freddy,
good luck.
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00:08:06,361 --> 00:08:08,487
- Gordon:
Good luck, young man.
- Thanks.
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00:08:10,532 --> 00:08:12,866
- Can somebody help me?
- What do you need? A whisk?
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00:08:12,868 --> 00:08:14,534
A whisk.
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00:08:15,537 --> 00:08:17,204
Thank you so much, a'dan.
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I'll be making a vanilla glaze
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and cinnamon sugar
donut holes.
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Well, making 50 donuts,
that's really crazy.
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00:08:24,713 --> 00:08:27,005
I've never done anything
like that before.
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00:08:27,007 --> 00:08:30,592
I mean, like,
I've baked before,
but not like this.
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00:08:30,594 --> 00:08:32,427
- Eva, you good?
- Yes.
203
00:08:32,429 --> 00:08:35,388
From sag harbor, new york.
11 years of age.
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Amazing. What flavors
are you going for today?
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00:08:37,976 --> 00:08:40,936
Today I'm making a rosewater
and a lemon poppyseed.
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00:08:40,938 --> 00:08:42,896
- I love that.
- Now, remind tilly
of the food dream.
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00:08:42,898 --> 00:08:46,233
- What do you want to do
when you grow up?
- Well, I want to open
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00:08:46,235 --> 00:08:48,401
a three-star michelin
restaurant just like you.
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- Amazing.
- I was thinking of calling it
the little lemon.
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00:08:51,698 --> 00:08:53,532
- The little lemon?
Like that name.
- Ooh, I like that.
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00:08:53,534 --> 00:08:55,742
- I like that name.
- Because I love lemons.
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- Do you have a boyfriend?
- No.
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- Tilly does.
- That's okay.
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00:09:00,499 --> 00:09:02,624
- Is she allowed?
- Well, yeah, she's old enough.
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00:09:02,626 --> 00:09:05,919
- Tilly: Of course.
- 17? No, 21, right?
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00:09:05,921 --> 00:09:07,921
How old were you when you had
your first girlfriend?
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00:09:07,923 --> 00:09:09,673
- 35. Your mum.
- No, you were not.
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00:09:09,675 --> 00:09:11,925
- I've only had one. Your mum.
- That is not true.
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00:09:11,927 --> 00:09:13,176
- It is.
- No, it's not.
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Gordon:
We've come to halfway.
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00:09:15,514 --> 00:09:18,431
- It's time to start glazing.
- I gotta get these guys out.
222
00:09:18,433 --> 00:09:20,392
Gordon:
We are just over
30 minutes to go.
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00:09:20,394 --> 00:09:22,936
- Let's go! Speed up!
- Oh, no.
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00:09:22,938 --> 00:09:24,062
Okay.
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00:09:25,107 --> 00:09:27,232
Gordon:
Freddy is running behind, okay?
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00:09:27,234 --> 00:09:30,443
Way, way behind.
He's still cooking.
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00:09:30,445 --> 00:09:32,153
At this stage,
everything should be cooked.
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00:09:32,155 --> 00:09:33,488
Everything should be
dusted and decorated.
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00:09:33,490 --> 00:09:36,199
He's not gonna have
enough time to finish.
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00:09:36,201 --> 00:09:38,535
All right, freddy, come on.
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Gordon:
Start decorating
those things, guys.
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00:09:48,005 --> 00:09:49,754
50 donuts minimum.
233
00:09:49,756 --> 00:09:52,507
- I need to go fast.
I need to go fast.
- Let's go! Speed up!
234
00:09:52,509 --> 00:09:55,635
This is ivy, our youngest
in the competition.
235
00:09:55,637 --> 00:09:57,429
Tell us about these
glamorous donut holes.
236
00:09:57,431 --> 00:09:58,930
Because they look
expensive, girl.
237
00:09:58,932 --> 00:10:01,516
You've got pearls
all over them.
238
00:10:01,518 --> 00:10:04,477
- I'm doing orange
and strawberry.
- Wow.
239
00:10:04,479 --> 00:10:05,937
Amazing. You need
to start assembling that.
240
00:10:05,939 --> 00:10:07,939
Where's your tower?
In the pantry?
241
00:10:07,941 --> 00:10:09,232
You got to put that together.
242
00:10:09,234 --> 00:10:10,442
- Let's go. Good luck.
- Good luck.
243
00:10:10,444 --> 00:10:12,235
Thank you!
244
00:10:12,237 --> 00:10:14,571
Gordon:
Guys, we're down to the last
ten minutes, please, yes?
245
00:10:16,241 --> 00:10:18,033
- This is the one.
- Keep going, guys.
246
00:10:18,035 --> 00:10:19,868
- All: Yes, chef!
- Gordon: They're looking
fantastic, right?
247
00:10:19,870 --> 00:10:21,536
There are a few of them
running behind.
248
00:10:21,538 --> 00:10:23,371
If you're running behind,
don't worry about the frosting.
249
00:10:23,373 --> 00:10:25,707
- Dust them with sugar
or cocoa powder.
- Yes, exactly.
250
00:10:25,709 --> 00:10:28,084
- Toss 'em in something.
- Be smart.
251
00:10:28,086 --> 00:10:29,336
Come on, freddy.
252
00:10:29,338 --> 00:10:30,962
Guys, we're down
to five minutes to go.
253
00:10:30,964 --> 00:10:32,631
Got to start decorating now.
254
00:10:32,633 --> 00:10:34,549
Daphne: If you're on the tower,
let's get it all the way up.
255
00:10:34,551 --> 00:10:36,468
Gordon: Spin the tower around
so you get it nice and even.
256
00:10:36,470 --> 00:10:38,345
And make sure you don't
leave any space in between.
257
00:10:38,347 --> 00:10:40,972
And make sure you don't
eat anymore, freddy!
258
00:10:40,974 --> 00:10:43,508
- Daphne:
As fast as you can, you guys.
- Aarón: Let's go, guys.
259
00:10:43,510 --> 00:10:46,144
You can do it.
Vas-y, vas-y, ándale!
260
00:10:46,146 --> 00:10:47,896
- Come on, let's go! Ten!
- Come on, come on, come on.
261
00:10:47,898 --> 00:10:51,316
- Gosh.
- Judges: Nine, eight,
seven, six, five...
262
00:10:51,318 --> 00:10:54,110
I need longer.
I don't have time.
263
00:10:54,112 --> 00:10:55,820
... Four, three, two, one.
264
00:10:55,822 --> 00:10:57,989
- Gordon: And stop.
- Aarón: Let's see
hands in the air.
265
00:10:57,991 --> 00:11:01,201
Gordon:
Hands in the air.
266
00:11:01,203 --> 00:11:05,121
I'm feeling not too good.
I didn't finish the tower,
but it looks tasty.
267
00:11:05,123 --> 00:11:07,957
I'm feeling that
this tower is messy,
268
00:11:07,959 --> 00:11:09,501
but I think that the flavors
269
00:11:09,503 --> 00:11:11,670
and the flavor combinations
will get me through.
270
00:11:11,672 --> 00:11:14,756
That was a tough task.
Now it's time for all of us
271
00:11:14,758 --> 00:11:18,134
to take a much closer look
at those beautiful towers.
272
00:11:22,557 --> 00:11:24,974
- So, you happy with that?
- Yes, chef.
273
00:11:24,976 --> 00:11:27,060
You are? Thank you.
274
00:11:28,689 --> 00:11:30,522
So are you happy with the way
they turned out?
275
00:11:30,524 --> 00:11:33,358
I think the presentation
could have gone
a little bit better,
276
00:11:33,360 --> 00:11:35,110
but overall,
I think it went really well.
277
00:11:35,112 --> 00:11:38,154
- Thank you.
- Daphne: Hi, molly.
278
00:11:38,156 --> 00:11:39,364
What flavors did you bake?
279
00:11:39,366 --> 00:11:40,907
I actually had to do three.
280
00:11:40,909 --> 00:11:44,327
Some cinnamon sugar,
maple cinnamon sugar,
and I have coconut.
281
00:11:44,329 --> 00:11:47,163
Okay, a triple threat.
So we know you're
the grill master.
282
00:11:47,165 --> 00:11:49,249
Now we're gonna find out
if you're the fry master also.
283
00:11:49,251 --> 00:11:52,210
- I hope I am.
- Tilly: Hello, liya.
284
00:11:52,212 --> 00:11:53,586
- Hi.
- So what did you make?
285
00:11:53,588 --> 00:11:57,382
A matcha green tea
with green sugar sprinkles.
286
00:11:57,384 --> 00:12:00,260
I kind of made this
because I feel like it
kind of shows my culture.
287
00:12:00,262 --> 00:12:04,264
'cause, like,
hazelnut and sugar
is usually on asian dish,
288
00:12:04,266 --> 00:12:06,391
so I feel like it just
brings my culture out.
289
00:12:06,393 --> 00:12:07,475
Gordon: Okay.
290
00:12:07,477 --> 00:12:08,935
Andrew,
what are these little bits
291
00:12:08,937 --> 00:12:10,645
in the middle here?
What have you done?
292
00:12:10,647 --> 00:12:12,480
Those are dried hibiscus.
Those are just for garnish.
293
00:12:12,482 --> 00:12:15,275
- Why did you put them in there?
- To cover up a few holes I had.
294
00:12:15,277 --> 00:12:18,903
Got you. Now a tower needs to be
a pointed sort of shape
at the end.
295
00:12:18,905 --> 00:12:20,613
- Yours has gotten a little bit
bulbous.
- Yeah.
296
00:12:20,615 --> 00:12:22,198
There.
297
00:12:22,325 --> 00:12:23,825
And then stick that one on top
so you got a tower on there,
yes?
298
00:12:23,827 --> 00:12:27,162
- Yeah, got one more--
- yummy.
299
00:12:29,249 --> 00:12:32,876
Holy guacamole.
The big question is
300
00:12:32,878 --> 00:12:35,295
- where are they?
- They're there.
301
00:12:35,297 --> 00:12:38,298
No. Yummy, yummy, I've got
donut holes in my tummy.
302
00:12:38,300 --> 00:12:40,258
- Where are they?
- Man, come on. I ate one.
303
00:12:40,260 --> 00:12:41,509
- You did not eat one.
- Whoa, wait.
304
00:12:41,511 --> 00:12:43,136
Gordon: Let's just get
one thing clear.
305
00:12:43,138 --> 00:12:44,763
It leaves something
to be desired, yes?
306
00:12:44,765 --> 00:12:46,848
- Yes, chef.
- Okay. You got a little bit
of donut here.
307
00:12:46,850 --> 00:12:49,726
- Right there. There you go.
Thank you.
- Thanks.
308
00:12:53,899 --> 00:12:56,149
Right, well done, all of you.
That was a tough challenge.
309
00:12:56,151 --> 00:13:00,195
But unfortunately,
there are only three spots
up on that balcony
310
00:13:00,197 --> 00:13:01,863
for immunity this evening.
311
00:13:01,865 --> 00:13:04,699
Now, some of the towers tonight
unfortunately did miss
their mark.
312
00:13:04,701 --> 00:13:08,578
But there were also a lot
of good towers this evening.
313
00:13:08,580 --> 00:13:11,331
And we want to take
a closer look at those.
314
00:13:12,876 --> 00:13:16,628
Please step forward...
315
00:13:16,630 --> 00:13:17,587
Eva.
316
00:13:21,092 --> 00:13:23,301
All: Good job, eva.
317
00:13:23,303 --> 00:13:25,512
Eva: Today I have made for you
318
00:13:25,514 --> 00:13:27,639
one lemon poppyseed donut
319
00:13:27,641 --> 00:13:29,474
and one rosewater donut.
320
00:13:29,476 --> 00:13:32,393
The donuts look beautiful
and I do like that you made
321
00:13:32,395 --> 00:13:33,770
one a little bit more
of a clear glaze
322
00:13:33,772 --> 00:13:36,564
and one a little bit more
of an opaque white glaze.
323
00:13:36,566 --> 00:13:37,732
Gordon: Shall we?
324
00:13:40,987 --> 00:13:43,363
The frosting on these donuts
is a total winner
325
00:13:43,365 --> 00:13:45,365
because it's nice and light
and it's fresh.
326
00:13:45,367 --> 00:13:47,158
You put lemon zest
in that frosting as well?
327
00:13:47,160 --> 00:13:49,244
- I did.
- Really excellent effort here.
328
00:13:49,246 --> 00:13:51,496
I really like
the rosewater ones.
I think what you did really well
329
00:13:51,498 --> 00:13:55,500
is you didn't put too much
rose in 'cause it can be
very overpowering.
330
00:13:55,502 --> 00:13:57,627
- Did the perfect amount.
- Thank you.
331
00:13:57,629 --> 00:13:59,254
You're on the back
of the team challenge.
332
00:13:59,256 --> 00:14:00,755
It's so good to see you
bounce back.
333
00:14:00,757 --> 00:14:02,799
- Good job. Well done,
young lady.
- Thank you.
334
00:14:02,801 --> 00:14:05,635
All: Good job, eva.
335
00:14:05,637 --> 00:14:08,596
- Starla.
- Whoo!
336
00:14:11,852 --> 00:14:14,018
Gordon: I love the lightness.
The coconut worked beautifully.
337
00:14:14,020 --> 00:14:16,187
- Thank you, chef.
- One of the most attractive
towers this evening.
338
00:14:16,189 --> 00:14:19,557
And it's the kind of thing
I'd see is a pastry shop
in paris for christmas.
339
00:14:19,559 --> 00:14:21,985
- Oh!
- Maclain.
340
00:14:23,655 --> 00:14:26,322
Daphne:
The donut dough itself
is a little bit tight,
341
00:14:26,324 --> 00:14:28,908
but the glaze more than
makes up for that.
342
00:14:28,910 --> 00:14:30,702
You might have found
a winner.
343
00:14:30,704 --> 00:14:31,411
Grayson.
344
00:14:32,956 --> 00:14:36,291
Aarón: Black sesame,
blackberry, and thyme.
I just love it.
345
00:14:36,293 --> 00:14:38,084
- So great job.
- Gordon: Good job, young man.
346
00:14:38,086 --> 00:14:40,670
- Thank you.
- Good job, grayson.
347
00:14:40,672 --> 00:14:43,006
- Ivy.
- All: Whoo!
348
00:14:43,008 --> 00:14:44,966
- Good job, ivy.
- Be careful. Be careful.
349
00:14:44,968 --> 00:14:46,926
- It weighs more than you.
- Don't drop it.
350
00:14:46,928 --> 00:14:48,469
Be careful, ivy.
351
00:14:48,471 --> 00:14:51,306
Ease this way.
Good girl. Well done.
352
00:14:51,308 --> 00:14:53,266
Describe your tower, please.
353
00:14:53,268 --> 00:14:55,977
I made strawberry
and orange donuts
354
00:14:55,979 --> 00:14:58,771
with a bunch of sprinkles
on top.
355
00:14:58,773 --> 00:15:00,899
Gordon:
It looks beautiful, yeah.
It's glamorous.
356
00:15:00,901 --> 00:15:03,192
I think that's one of the most
glamorous ones we've seen
this evening.
357
00:15:03,194 --> 00:15:05,236
The only thing I would change
on there
358
00:15:05,238 --> 00:15:07,906
is I'd get the colors
popping a little bit more
differently,
359
00:15:07,908 --> 00:15:12,452
so we can identify
the flavors instantly
before guessing them.
360
00:15:12,454 --> 00:15:16,205
Shall we?
And mr. Sanchez can pick one.
361
00:15:16,207 --> 00:15:19,375
There you go.
Always the biggest.
362
00:15:19,377 --> 00:15:21,461
- He's crazy.
- You should have took the one
at the top.
363
00:15:21,463 --> 00:15:23,171
That's the orange one.
It's really big.
364
00:15:23,173 --> 00:15:24,464
You want me to take
the one at the top, honey?
365
00:15:24,466 --> 00:15:26,174
- Okay, sure.
- Yeah, 'cause it's really big.
366
00:15:26,176 --> 00:15:27,467
It's really big?
Great.
367
00:15:27,469 --> 00:15:29,427
That's what I need.
Thank you, honey.
368
00:15:29,429 --> 00:15:31,763
I appreciate it.
You're so generous.
369
00:15:31,765 --> 00:15:33,348
See that?
370
00:15:33,350 --> 00:15:35,850
Mmm. You chopped strawberries
up in the batter?
371
00:15:35,852 --> 00:15:38,728
Strawberry chopped up and then,
like, you kinda, like,
blend it in.
372
00:15:38,730 --> 00:15:41,606
Wow. Never seen chopped
strawberries in the batter
like that before.
373
00:15:41,608 --> 00:15:44,067
I actually like the flavor
of the strawberry in there.
374
00:15:44,069 --> 00:15:46,361
And I think tonight,
you're the only one so far
375
00:15:46,363 --> 00:15:50,323
that's got the actual batter
so aerated it is incredibly
light.
376
00:15:50,325 --> 00:15:52,033
The lightest donut
we've had tonight.
377
00:15:52,035 --> 00:15:54,202
I agree. I really liked
how light they were as well.
378
00:15:54,204 --> 00:15:56,120
And I think the strawberry
was really good.
379
00:15:56,122 --> 00:15:59,207
Something I loved,
you let the dough cook
long enough
380
00:15:59,209 --> 00:16:01,459
that there's a real caramel
texture on the top of it.
381
00:16:01,461 --> 00:16:03,795
Really great cook on these.
It's really good.
382
00:16:03,797 --> 00:16:05,880
Thank you.
383
00:16:05,882 --> 00:16:08,091
All: Good job, ivy.
384
00:16:08,093 --> 00:16:10,802
Wow, what an incredible tasting.
Well done.
385
00:16:10,804 --> 00:16:12,512
All of you, please,
give us a moment.
386
00:16:12,514 --> 00:16:17,016
We got some very serious
deliberation to take place.
387
00:16:17,018 --> 00:16:18,184
Excuse us, please.
388
00:16:20,605 --> 00:16:22,397
Uh, amazing.
I mean, some great combinations
first off, yeah.
389
00:16:22,399 --> 00:16:23,523
- Oh, wow.
- Indeed.
390
00:16:23,525 --> 00:16:25,316
Gordon: Also I think
it comes down to the way
391
00:16:25,318 --> 00:16:26,859
- they executed the dough.
- Mm-hmm.
392
00:16:26,861 --> 00:16:29,070
And the combinations
of flavors as well.
393
00:16:29,072 --> 00:16:31,364
- Did they work together?
- We have three outstanding
ones, you happy?
394
00:16:31,366 --> 00:16:33,199
- I am happy.
- Yeah. Indeed.
395
00:16:33,201 --> 00:16:34,742
- Let's go.
- Ladies, gents.
396
00:16:39,249 --> 00:16:44,544
Trust me, tonight we experienced
many good towers out there,
let me tell you that.
397
00:16:44,546 --> 00:16:48,965
But the four of us
thought that there were three
398
00:16:48,967 --> 00:16:50,383
in particular
that really stood out.
399
00:16:50,385 --> 00:16:54,721
So when I call your name,
please make your way up
400
00:16:54,723 --> 00:16:57,140
to the safety
of the balcony.
401
00:16:57,142 --> 00:16:59,058
Congratulations goes to...
402
00:17:03,773 --> 00:17:05,064
Eva,
403
00:17:05,066 --> 00:17:08,067
- ivy...
- Whoo!
404
00:17:08,069 --> 00:17:09,861
- ...Starla.
- Good job, starla.
405
00:17:09,863 --> 00:17:11,070
Well done.
406
00:17:11,072 --> 00:17:13,322
I can't believe that I'm one
of the ones
407
00:17:13,324 --> 00:17:16,826
who are immune
for the next elimination.
408
00:17:16,828 --> 00:17:18,244
Top three for me!
409
00:17:19,539 --> 00:17:22,832
Now, somebody right now
has to fly back to England.
410
00:17:22,834 --> 00:17:26,169
I'd like you all to join me
in saying a big thank you
411
00:17:26,171 --> 00:17:28,796
and a good-bye
to tilly ramsay.
412
00:17:28,798 --> 00:17:31,257
All: Bye!
413
00:17:31,259 --> 00:17:34,218
- Thank you, guys.
- Thank you.
414
00:17:34,220 --> 00:17:36,095
- Good luck, everyone.
- All: Bye!
415
00:17:36,097 --> 00:17:38,306
- Good-bye, tilly.
- Call me.
416
00:17:38,308 --> 00:17:40,183
Right, as the rest of you
get your heads up
417
00:17:40,185 --> 00:17:42,310
and come back even stronger.
418
00:17:42,312 --> 00:17:44,979
Right now I'd like all of you
to head into the library
419
00:17:44,981 --> 00:17:46,731
and put on those black aprons.
420
00:17:46,733 --> 00:17:51,027
It's time for
your elimination challenge.
Let's go.
421
00:17:51,029 --> 00:17:54,155
I'm a little bummed
'cause this is my first
elimination challenge.
422
00:17:54,157 --> 00:17:56,282
I hoped I'd never have to wear
one of these.
423
00:17:56,284 --> 00:17:58,034
Right, guys,
come on in, please.
424
00:17:58,036 --> 00:18:02,121
It's time for
your mystery box challenge.
This is a big one.
425
00:18:02,123 --> 00:18:05,249
I've never, ever seen
a mystery box this big before.
426
00:18:05,251 --> 00:18:08,586
I don't want to face
an elimination challenge.
Nobody does.
427
00:18:19,474 --> 00:18:21,891
Gordon:
It's time for
your mystery box challenge.
428
00:18:21,893 --> 00:18:24,310
( inhales )
429
00:18:24,312 --> 00:18:26,062
phew, man.
430
00:18:27,190 --> 00:18:30,608
Boy, it stinks. What is it?
Aarón?
431
00:18:30,610 --> 00:18:33,402
Oh, gee. Can you smell that?
What is that?
432
00:18:33,404 --> 00:18:36,989
I can't see what's in this box,
but whew.
433
00:18:36,991 --> 00:18:39,075
I can smell.
Oh!
434
00:18:39,077 --> 00:18:40,284
- Ugh!
- ( coughing )
435
00:18:40,286 --> 00:18:42,620
today might not be
such an easy challenge.
436
00:18:42,622 --> 00:18:43,830
- What is that?
- Ew!
437
00:18:43,832 --> 00:18:45,373
- It's disgusting!
- Oh, my god!
438
00:18:45,375 --> 00:18:47,583
Well, there's only one way
to say this, guys.
439
00:18:47,585 --> 00:18:50,336
- This stinks.
- Yes.
440
00:18:50,338 --> 00:18:53,256
You didn't win immunity
in the last challenge.
441
00:18:53,258 --> 00:18:56,467
And tonight you're all facing
elimination, so listen
carefully.
442
00:18:56,469 --> 00:18:59,762
At least one of you, sadly,
will be going home.
443
00:18:59,764 --> 00:19:02,807
And that will be determined
by how well you handle
444
00:19:02,809 --> 00:19:07,186
whatever is under
that mystery box in front of you
right now.
445
00:19:07,188 --> 00:19:09,981
Gordon:
On the count of three,
446
00:19:09,983 --> 00:19:12,400
lift those boxes.
447
00:19:12,402 --> 00:19:16,696
One, two, three.
448
00:19:19,075 --> 00:19:22,785
( screaming )
449
00:19:22,787 --> 00:19:25,705
- what the heck is that?
- Cool.
450
00:19:27,041 --> 00:19:28,958
- What?
- What is this?
451
00:19:28,960 --> 00:19:30,960
( wretching )
452
00:19:30,962 --> 00:19:34,505
there in that box
you have a giant monkfish,
453
00:19:34,507 --> 00:19:36,382
durian, sweet breads,
454
00:19:36,384 --> 00:19:38,259
which are a veal's
thymus gland,
455
00:19:38,261 --> 00:19:40,845
octopus,
epoisses cheese,
456
00:19:40,847 --> 00:19:44,056
crickets,
and frog's legs.
457
00:19:44,058 --> 00:19:45,600
( all groaning )
458
00:19:45,602 --> 00:19:49,103
grayson:
They look like miniature
human legs.
459
00:19:49,105 --> 00:19:51,230
I know that these ingredients
in front of you
460
00:19:51,232 --> 00:19:54,066
are slightly weird, scary,
ugly, smelly,
461
00:19:54,068 --> 00:19:57,987
but they can be transformed
into something...
462
00:19:57,989 --> 00:19:59,488
Delicious.
463
00:19:59,490 --> 00:20:03,492
Now it's your turn to take those
ugly, stinky ingredients
464
00:20:03,494 --> 00:20:05,286
and turn them into
something stunning.
465
00:20:05,288 --> 00:20:07,955
Daphne:
You will have one hour
to make us a dish
466
00:20:07,957 --> 00:20:12,001
highlighting at least one
of those ugly, stinky
ingredients.
467
00:20:12,003 --> 00:20:13,711
And along with those
stinky ingredients,
468
00:20:13,713 --> 00:20:15,338
you will have access
to a limited pantry
469
00:20:15,340 --> 00:20:17,632
to help turn your dishes,
I hope,
470
00:20:17,634 --> 00:20:20,218
into fragrant works of art.
471
00:20:20,220 --> 00:20:22,929
Right. Are you talented
individuals ready?
472
00:20:22,931 --> 00:20:26,641
- All: Yes, chef!
- Let's have 60 minutes
- on the clock, please.
473
00:20:26,643 --> 00:20:30,269
And remember somebody has to
leave at the end of this.
474
00:20:30,271 --> 00:20:32,563
- Make sure it's not you.
- All: Yes, chef!
475
00:20:32,565 --> 00:20:35,650
Your 60 minutes start...
476
00:20:35,652 --> 00:20:37,443
- Now.
- ( grunting )
477
00:20:37,445 --> 00:20:40,571
daphne: Good luck.
478
00:20:40,573 --> 00:20:42,615
- You got this, guys.
- Come on, guys.
479
00:20:42,617 --> 00:20:45,576
- Where's the ginger?
- Garlic. In the fridge.
480
00:20:45,578 --> 00:20:48,371
So I have 60 minutes to prepare
a perfect dish
481
00:20:48,373 --> 00:20:50,414
with using
a mystery ingredient...
482
00:20:50,416 --> 00:20:51,958
I need chicken stock.
483
00:20:51,960 --> 00:20:55,503
...So I decide to do a garlic
thyme-roasted seared monkfish.
484
00:20:55,505 --> 00:20:57,880
I've never cooked
monkfish before,
485
00:20:57,882 --> 00:20:59,966
and I've never eaten
monkfish before.
486
00:20:59,968 --> 00:21:01,342
Is there any asparagus?
487
00:21:01,344 --> 00:21:03,594
But on the inside,
it kind of looks like tilapia,
488
00:21:03,596 --> 00:21:07,098
so I think I can really take
this monkfish to the next level.
489
00:21:07,100 --> 00:21:09,433
Unfortunately,
one person has to leave.
490
00:21:09,435 --> 00:21:12,561
- And I want to make sure
that's not gonna be me.
- Is this garlic?
491
00:21:12,563 --> 00:21:14,939
I'm gonna do something
most people don't know about.
492
00:21:14,941 --> 00:21:16,148
Can you pass me
the cilantro?
493
00:21:16,150 --> 00:21:17,733
Like something called
sweet bread.
494
00:21:17,735 --> 00:21:20,528
You might think it's bread,
but it's actually meat.
495
00:21:20,530 --> 00:21:23,698
It's definitely not sweet,
and it's definitely not bread.
496
00:21:23,700 --> 00:21:26,867
And it looks like a liver.
I have to think outside the box.
497
00:21:26,869 --> 00:21:30,371
Outside of this smelly,
icky box.
498
00:21:30,373 --> 00:21:32,832
Okay, what am I supposed
to do with this board?
499
00:21:32,834 --> 00:21:36,460
An intimidating box,
but there are some
magical ingredients over there.
500
00:21:36,462 --> 00:21:38,129
Can I tell you what's so crazy
about this for me?
501
00:21:38,131 --> 00:21:40,798
Looking at the kids' faces,
they are more excited,
502
00:21:40,800 --> 00:21:43,676
more confident,
more passionate
about this challenge
503
00:21:43,678 --> 00:21:45,386
than any we've seen so far.
504
00:21:45,388 --> 00:21:47,888
Their understanding of some
of the ingredients,
not all of them,
505
00:21:47,890 --> 00:21:49,765
I think it's what's gonna push
them to do something truly--
506
00:21:49,767 --> 00:21:52,768
- sure.
- Truly inventive and, I think,
delicious as well.
507
00:21:52,770 --> 00:21:55,771
I want to see things like
the frog's legs, the octopus,
the monkfish.
508
00:21:55,773 --> 00:21:59,150
You know, the idea of the
monkfish being also dubbed as
"poor man's lobster,"
509
00:21:59,152 --> 00:22:02,278
use that and then kind of maybe
pair it with some sweet breads
510
00:22:02,280 --> 00:22:03,779
and do a little bit
of a surf and turf.
511
00:22:03,781 --> 00:22:04,947
- Yeah.
- Smart, really smart.
512
00:22:04,949 --> 00:22:06,615
There are some options there
for sure.
513
00:22:06,617 --> 00:22:08,492
Frog's legs, for instance,
you know I lived in paris
514
00:22:08,494 --> 00:22:10,995
for three years
and it's a staple there.
515
00:22:10,997 --> 00:22:12,621
- Mm-hmm.
- They are so delicious.
516
00:22:12,623 --> 00:22:15,333
And kids at the age of eight,
you know, can eat them
517
00:22:15,335 --> 00:22:19,045
and cook with them easily.
Taste some of those frog's legs.
Yeah?
518
00:22:19,047 --> 00:22:20,629
- Bleh!
- Gordon: Taste a little bit
of monkfish.
519
00:22:20,631 --> 00:22:24,508
Use those ingredients
to get educated, yes?
520
00:22:24,510 --> 00:22:26,761
Liya,
you're doing really well!
521
00:22:26,763 --> 00:22:31,140
So I'm making roasted
purple and orange cauliflower,
522
00:22:31,142 --> 00:22:33,392
and I'm pureeing
white cauliflower,
523
00:22:33,394 --> 00:22:35,144
and then I'm frying
sweet bread.
524
00:22:35,146 --> 00:22:37,104
I'm excited to taste the sweet
bread because I feel like
525
00:22:37,106 --> 00:22:39,357
it's gonna taste like chicken
like how frog's legs taste.
526
00:22:39,359 --> 00:22:43,361
Or are they gonna taste
like pork, so I'm excited
to try them out.
527
00:22:43,363 --> 00:22:45,404
Pressure cooker,
pressure cooker,
pressure cooker.
528
00:22:45,406 --> 00:22:46,864
Good job, everyone.
529
00:22:46,866 --> 00:22:52,328
Today I'm going
to be making monkfish
with fettuccine.
530
00:22:52,330 --> 00:22:53,829
The ingredients
are really gross,
531
00:22:53,831 --> 00:22:57,124
and I've never tasted or eaten
or cooked any of them.
532
00:22:57,126 --> 00:23:01,379
I really want to challenge
myself because this is
an elimination challenge,
533
00:23:01,381 --> 00:23:02,963
so it's go big or go home.
534
00:23:02,965 --> 00:23:04,632
Ugh. Disgusting.
535
00:23:06,260 --> 00:23:07,927
It's actually kinda, like, fun,
like you--
536
00:23:07,929 --> 00:23:11,389
I feel like we're watching,
like, the real "masterchef,"
like on tv.
537
00:23:11,391 --> 00:23:12,473
We are.
538
00:23:19,816 --> 00:23:21,065
- Medic!
- You okay, abir?
539
00:23:21,067 --> 00:23:23,150
- ( gasps )
- gordon: Medic!
540
00:23:23,152 --> 00:23:25,069
- Abir got cut.
- Uh-oh.
541
00:23:37,208 --> 00:23:38,624
- Medic!
- Gordon: You okay, abir?
542
00:23:38,626 --> 00:23:42,336
- ( gasps )
- gordon: Medic!
543
00:23:42,338 --> 00:23:44,296
- Uh-oh.
- Girl: Abir got cut.
544
00:23:44,298 --> 00:23:46,340
Abir's kinda like paying close
attention to the clock
right now.
545
00:23:46,342 --> 00:23:47,967
He doesn't want to lose
any time.
546
00:23:47,969 --> 00:23:49,510
Oh, god.
547
00:23:49,512 --> 00:23:51,262
No, this cannot be happening
right now.
548
00:23:51,264 --> 00:23:53,722
I cannot afford to lose
any more time.
549
00:23:53,724 --> 00:23:56,392
- Poor abir.
- Abir: So I'm gonna make sure
550
00:23:56,394 --> 00:24:00,229
that this does not bother me
for the rest of the cook.
551
00:24:00,231 --> 00:24:02,440
- Need.
- Gordon: Right, grayson.
552
00:24:02,442 --> 00:24:04,358
Tough challenge tonight.
First of all,
553
00:24:04,360 --> 00:24:06,068
what ingredient are you using
on that board?
554
00:24:06,070 --> 00:24:08,863
The crickets are very earthy,
so I'm gonna grind them.
555
00:24:08,865 --> 00:24:10,531
- Gordon: Wow.
- And then the octopus,
I'm gonna braise them.
556
00:24:10,533 --> 00:24:12,283
Natural combination.
You've got that nicely.
557
00:24:12,285 --> 00:24:13,993
We call it a terre
and the mer.
558
00:24:13,995 --> 00:24:16,787
So the terre, as in terroir,
would be the soil.
559
00:24:16,789 --> 00:24:19,331
And the mer being the sea,
okay?
560
00:24:19,333 --> 00:24:21,876
So you're not intimidated
by the octopus.
561
00:24:21,878 --> 00:24:23,335
- No, chef.
- Now, don't forget.
562
00:24:23,337 --> 00:24:25,754
Some seasoning, yes?
Taste them as well, okay?
563
00:24:25,756 --> 00:24:29,300
- Okay. Thank you.
- Good luck, grayson, yes.
564
00:24:29,302 --> 00:24:30,968
Eva:
Your food's looking really good.
565
00:24:30,970 --> 00:24:32,761
Oh, it smells amazing.
566
00:24:32,763 --> 00:24:33,804
- Molly?
- Yes.
567
00:24:33,806 --> 00:24:35,097
What is happening
with you today?
568
00:24:35,099 --> 00:24:36,765
I decided to do monkey fish.
569
00:24:36,767 --> 00:24:40,436
Monkfish, monkfish.
But I like monkey fish.
That's good, too.
570
00:24:40,438 --> 00:24:42,104
Cool, so what are you
gonna do with it?
571
00:24:42,106 --> 00:24:45,191
I'm gonna pan sear it
and then I'm going to do
572
00:24:45,193 --> 00:24:48,486
a lemon aioli,
and I also have a slaw.
573
00:24:48,488 --> 00:24:50,613
So what are you using
this pastry dough for?
574
00:24:50,615 --> 00:24:53,282
I'm making muffins with it,
so it's gonna kinda be like
a burger.
575
00:24:53,284 --> 00:24:55,868
Oh, interesting.
Where is this inspiration
coming from?
576
00:24:55,870 --> 00:24:59,330
For breakfast, I like to make
biscuits and gravy.
It's delicious.
577
00:24:59,332 --> 00:25:01,665
Oh, nice.
So this is your signature
biscuit dough?
578
00:25:01,667 --> 00:25:03,459
- Oh, yeah.
- Cool.
579
00:25:03,461 --> 00:25:05,211
So now you know this is
an elimination challenge.
580
00:25:05,213 --> 00:25:07,588
- I do.
- Is that why you're making
bread from scratch trying to--
581
00:25:07,590 --> 00:25:09,632
- oh, yeah. Impress you guys.
- Show us what you--
582
00:25:09,634 --> 00:25:11,675
- yes! Keep cooking,
okay, honey?
- Okay, I like it.
583
00:25:11,677 --> 00:25:13,219
- All right, thank you.
- Daphne: Okay, good stuff.
584
00:25:13,221 --> 00:25:16,096
Speed up, a'dan. Let's go.
Maclain, how are you feeling?
585
00:25:16,098 --> 00:25:18,098
- Feeling good.
- Tell me about the dish.
What are you doing?
586
00:25:18,100 --> 00:25:21,435
I'm making grilled octopus
with baked sunchoke,
587
00:25:21,437 --> 00:25:24,230
grilled tomatoes,
and braised carrots.
588
00:25:24,232 --> 00:25:26,398
Okay, so I'm not too sure
that all those ingredients work.
589
00:25:26,400 --> 00:25:28,442
Make sure you taste everything
before you put it on a plate
together.
590
00:25:28,444 --> 00:25:31,111
- Mm-hmm. Okay.
- Okay? Good luck.
591
00:25:31,113 --> 00:25:34,532
It's hard to tell
if anybody's going home.
592
00:25:34,534 --> 00:25:36,325
- Hello.
- Andrew, what's shaking,
compadre?
593
00:25:36,327 --> 00:25:40,246
I'm doing grilled octopus
with a fresh herb salad
594
00:25:40,248 --> 00:25:44,416
and a lime aioli
with scallion pancakes.
595
00:25:44,418 --> 00:25:46,794
- Scallion pancakes?
- Oh, wow. This sounds cool.
596
00:25:46,796 --> 00:25:50,130
I am korean.
Scallion pancakes are an asian
street food.
597
00:25:50,132 --> 00:25:52,508
- And they're delicious.
- I love scallion pancakes.
598
00:25:52,510 --> 00:25:56,136
I am definitely kind of worried
because I've tried to make
a scallion pancake before,
599
00:25:56,138 --> 00:25:59,640
- and it failed.
- Andrew, I like that you're
confronting your fears,
600
00:25:59,642 --> 00:26:01,892
something that didn't
necessarily go right.
601
00:26:01,894 --> 00:26:05,396
You're gonna make it right.
Make sure you chop that nice
and thin, okay, buddy?
602
00:26:05,398 --> 00:26:06,897
- Good luck, my man.
- Thank you, chef.
603
00:26:06,899 --> 00:26:08,899
- Eva: Half an hour left, guys.
- Come on, come on, come on.
604
00:26:08,901 --> 00:26:10,317
Come on, guys!
605
00:26:10,319 --> 00:26:13,696
- Good job!
- So I'll be making a monkfish
606
00:26:13,698 --> 00:26:17,032
because it's something that's
sort of-- I'm familiar with.
607
00:26:17,034 --> 00:26:18,492
And you know,
fish is easy to cook.
608
00:26:18,494 --> 00:26:21,203
Well, I've never been in
an elimination challenge before,
609
00:26:21,205 --> 00:26:23,163
and I think I'm pretty prepared
for this
610
00:26:23,165 --> 00:26:26,667
because I'm gonna show the
judges that I can use my skills
611
00:26:26,669 --> 00:26:29,003
to cook all these
amazing foods.
612
00:26:29,005 --> 00:26:31,213
Come on, guys!
You got this.
613
00:26:31,215 --> 00:26:33,549
What are you making today,
freddy?
614
00:26:33,551 --> 00:26:37,261
I'm gonna make octopus.
It's basically some fancy
french salad.
615
00:26:37,263 --> 00:26:38,220
I forgot the name of it though.
616
00:26:38,222 --> 00:26:39,638
( sputters )
okay.
617
00:26:39,640 --> 00:26:41,724
But I've seen it before
and it looked and tasted good.
618
00:26:41,726 --> 00:26:42,975
- Could it be nicoise?
- Yeah.
619
00:26:42,977 --> 00:26:44,476
- Nicoise.
- Nicoise.
620
00:26:44,478 --> 00:26:46,395
Nicoise. So you're gonna do
a version of nicoise.
621
00:26:46,397 --> 00:26:49,815
Instead of tuna,
you're gonna substitute that
with octopus, correct?
622
00:26:49,817 --> 00:26:53,319
- Yeah, yes.
- So you had this salad
on a trip to France?
623
00:26:53,321 --> 00:26:54,445
Is that it?
Or somewhere here in the states?
624
00:26:54,447 --> 00:26:56,030
- Somewhere in the states.
- Got you.
625
00:26:56,032 --> 00:26:58,073
I forgot the restaurant though.
It was in philly.
626
00:26:58,075 --> 00:26:59,283
- Well, yeah, everything's
from philly.
- Of course.
627
00:26:59,285 --> 00:27:00,701
All good things
come from philly.
628
00:27:00,703 --> 00:27:02,745
You got a lot of mustard there.
It could be very strong.
629
00:27:02,747 --> 00:27:04,830
- Just be mindful,
okay, buddy?
- Get some out of here.
630
00:27:04,832 --> 00:27:07,708
- You can always add more.
- All right, good luck, freddy.
631
00:27:07,710 --> 00:27:11,211
Gordon:
24 minutes remaining.
632
00:27:11,213 --> 00:27:13,213
I love the hum
of those pressure cookers.
633
00:27:13,215 --> 00:27:15,007
It's quite soothing.
634
00:27:15,009 --> 00:27:17,259
Well, let me tell you.
They are not intimidated
with these ingredients.
635
00:27:17,261 --> 00:27:19,803
- No.
- And they may be slightly
startled to begin with,
636
00:27:19,805 --> 00:27:21,680
but they are super excited.
637
00:27:21,682 --> 00:27:24,266
So there are kids in here taking
real risks, but doing it
with real confidence.
638
00:27:24,268 --> 00:27:26,393
- Gordon: Yeah.
- Aarón: Ciara's making her
pasta.
639
00:27:26,395 --> 00:27:28,228
- Gordon: Yes.
- Aarón: She's turning it
right now.
640
00:27:28,230 --> 00:27:30,105
- How cool is that.
I love the confidence there.
- Beautiful.
641
00:27:30,107 --> 00:27:31,315
I'm glad to see her pushing
herself like that.
642
00:27:31,317 --> 00:27:32,608
- Yeah.
- That's awesome.
643
00:27:32,610 --> 00:27:35,069
The one I am concerned about,
okay, maclain.
644
00:27:35,071 --> 00:27:38,614
He's cooking tomatoes
and he's doing sunchoke
artichokes.
645
00:27:38,616 --> 00:27:41,033
The artichokes don't go well
with roasted tomatoes.
646
00:27:41,035 --> 00:27:43,994
I think he's just putting
a bunch of ingredients together
and hope for the best.
647
00:27:43,996 --> 00:27:46,789
- Yeah, exactly that.
- That's not how you approach
your box like this.
648
00:27:46,791 --> 00:27:49,208
- No.
- I haven't seen liya tasting
as she goes.
649
00:27:49,210 --> 00:27:50,584
The sweet breads
are difficult to get right.
650
00:27:50,586 --> 00:27:52,336
- Daphne: Yeah.
- I think the sweetbreads can be
651
00:27:52,338 --> 00:27:53,796
a big, big point
of contention.
652
00:27:53,798 --> 00:27:56,965
Gordon: Ten minutes to go!
Let's go!
653
00:27:56,967 --> 00:27:59,218
- Freddy, to blow your mind...
- Please.
654
00:27:59,220 --> 00:28:01,261
...He's making basically
a traditional salad nicoise,
655
00:28:01,263 --> 00:28:05,057
but instead of tuna,
he's swapping out
some braised octopus.
656
00:28:05,059 --> 00:28:10,020
I think his lack of knowledge
there with the salad nicoise
can hurt him.
657
00:28:10,022 --> 00:28:13,482
Oh, gosh.
That bun's not gonna work.
658
00:28:15,820 --> 00:28:18,195
I gotta tell you.
I'm really proud of abir
for powering through.
659
00:28:18,197 --> 00:28:20,239
It is-- it's a bad cut,
actually.
660
00:28:20,241 --> 00:28:23,701
Knowing it's an elimination
challenge, he has absolutely
muscled through,
661
00:28:23,703 --> 00:28:25,494
- not letting it get to him.
- Gordon: No.
662
00:28:25,496 --> 00:28:27,371
He's basically working
one-handed at this point.
663
00:28:27,373 --> 00:28:31,041
But I love his fight,
his resiliency.
664
00:28:31,043 --> 00:28:33,377
- His grit.
- ( exhales deeply )
665
00:28:33,379 --> 00:28:35,504
two minutes to go, guys.
Come on, let's go.
666
00:28:35,506 --> 00:28:37,548
Please start plating.
Last two minutes.
667
00:28:37,550 --> 00:28:40,384
- Aarón: Start plating, a'dan.
- Right behind, right behind,
right behind.
668
00:28:40,386 --> 00:28:42,428
- It looks really bad.
- Aarón: Let's go, ciara.
669
00:28:42,430 --> 00:28:45,097
Daphne: Final minute.
Freddy, I got to see you hustle
back there.
670
00:28:45,099 --> 00:28:46,932
Move, freddy.
671
00:28:46,934 --> 00:28:49,017
- Looks really good, maclaine.
- Thank you.
672
00:28:49,019 --> 00:28:51,228
Gordon:
Remember, somebody's leaving.
Make sure it's not you.
673
00:28:51,230 --> 00:28:52,813
- Come on!
- Daphne: Stinky and smelly
674
00:28:52,815 --> 00:28:55,482
transformed into something
beautiful, delicious.
675
00:28:55,484 --> 00:28:57,860
Gordon: 30 seconds to go!
Move, freddy.
676
00:28:57,862 --> 00:29:00,863
Cruz, make it nice.
Let's go!
677
00:29:00,865 --> 00:29:04,825
- Ten.
- Judges: Nine, eight, seven...
678
00:29:04,827 --> 00:29:08,028
- Come on, man.
- Judges: ...Six, five, four,
679
00:29:08,030 --> 00:29:11,957
- three, two, one.
- Aarón: Hands in the air.
680
00:29:11,959 --> 00:29:15,419
- Gordon: Well done.
- Daphne: Bravo.
681
00:29:15,421 --> 00:29:17,588
- Oh, my god. Oh, my god.
- Gordon: Oh, boy.
682
00:29:17,590 --> 00:29:19,089
Oh, no, I forgot to cut it.
683
00:29:19,091 --> 00:29:21,008
Gordon: Well done, all of you.
684
00:29:21,010 --> 00:29:23,802
I'm feeling really great
about my dish, but I know
it looks a little sloppy
685
00:29:23,804 --> 00:29:28,098
because there's little bits
of mint and dressing and stuff
everywhere.
686
00:29:28,100 --> 00:29:31,435
But all my flavors are there.
I even got something extra
on the plate.
687
00:29:31,437 --> 00:29:34,229
- Fried jalapeno.
- The plating looks like a mess,
688
00:29:34,231 --> 00:29:35,773
but the color is good
at least.
689
00:29:35,775 --> 00:29:38,692
And I can just hope
for the best now.
690
00:29:49,663 --> 00:29:53,582
As you guys know,
someone is going home tonight.
691
00:29:53,584 --> 00:29:55,375
And there are some dishes
we need to taste
692
00:29:55,377 --> 00:29:58,837
to decide just who
that person will be.
693
00:29:58,839 --> 00:30:01,715
First up...
694
00:30:01,717 --> 00:30:03,675
Please make your way down...
695
00:30:06,013 --> 00:30:08,430
Freddy, let's go.
696
00:30:08,432 --> 00:30:11,225
My presentation
is honestly garbage.
697
00:30:11,227 --> 00:30:14,978
The only thing that looks good
on this plate is the octopus.
698
00:30:14,980 --> 00:30:16,563
That's about it.
699
00:30:18,818 --> 00:30:20,234
Right, describe the dish,
please, young man.
700
00:30:20,236 --> 00:30:22,903
I made a nicoise salad,
but instead of tuna,
701
00:30:22,905 --> 00:30:25,739
which is traditionally,
I put in octopus.
702
00:30:25,741 --> 00:30:29,493
And I didn't have enough time
to get the fried egg in.
703
00:30:29,495 --> 00:30:33,622
Uh, visually, it doesn't look
that good, does it?
704
00:30:33,624 --> 00:30:35,999
- No, chef.
- No, and, um,
705
00:30:36,001 --> 00:30:40,629
I know sometimes I watch you
cook and it's so exciting
to see you energized,
706
00:30:40,631 --> 00:30:42,673
but then when things
aren't going your way,
707
00:30:42,675 --> 00:30:45,467
you see to be a little bit
petulant in a way that you
give up.
708
00:30:45,469 --> 00:30:47,886
Do you really want to be
in this competition?
709
00:30:47,888 --> 00:30:50,848
- Yes, chef.
- I was expecting you to put
food on a plate
710
00:30:50,850 --> 00:30:52,224
way better than that.
711
00:30:52,226 --> 00:30:54,226
Young man, you need to cook
as if it's the last time
712
00:30:54,228 --> 00:30:57,229
you cook in this kitchen
to stay in it because everybody
behind you
713
00:30:57,231 --> 00:31:00,983
is starting to overtake you,
so...
714
00:31:00,985 --> 00:31:03,610
When you're under pressure,
come back.
715
00:31:03,612 --> 00:31:06,864
Don't sulk and give up.
716
00:31:06,866 --> 00:31:08,115
Shall we?
717
00:31:12,496 --> 00:31:14,371
The cook on the octopus
is delicious.
718
00:31:14,373 --> 00:31:16,373
It's soft,
and you grilled it the end,
719
00:31:16,375 --> 00:31:18,500
so you got that nice
barbecue flavor there.
720
00:31:18,502 --> 00:31:22,462
That octopus is delicious.
It's tender, it has a really
nice flavor to it.
721
00:31:22,464 --> 00:31:25,465
That sort of mustard aioli
type of sauce that you made
722
00:31:25,467 --> 00:31:29,052
really tangy, delicious,
adds a lot of flavor
to the salad.
723
00:31:29,054 --> 00:31:32,389
Freddy, you're clever,
and you know how to cook.
724
00:31:32,391 --> 00:31:34,516
But I can tell by the way
you put this plate in front
of us,
725
00:31:34,518 --> 00:31:36,351
by the way you're standing
in front of us,
726
00:31:36,353 --> 00:31:39,062
that this is not a dish
that's making you proud tonight.
727
00:31:39,064 --> 00:31:41,523
You're onto something
very delicious there.
728
00:31:41,525 --> 00:31:44,860
I just think you're kinda
teasing us 'cause there's a lot
of good things here.
729
00:31:44,862 --> 00:31:47,654
It's just poorly put together.
See what I'm saying?
730
00:31:47,656 --> 00:31:50,657
- Yes, chef.
- Here's the ironic thing
with you, young man.
731
00:31:50,659 --> 00:31:53,744
You can cook,
let's get that absolutely clear.
732
00:31:53,746 --> 00:31:57,289
But what you're missing
is discipline.
733
00:31:57,291 --> 00:31:59,249
If you put more discipline
on that plate,
734
00:31:59,251 --> 00:32:01,501
you could go a long way.
No discipline?
735
00:32:01,503 --> 00:32:04,504
Good night, freddy.
736
00:32:04,506 --> 00:32:06,548
Stand back, please.
737
00:32:06,550 --> 00:32:08,634
Freddy: It doesn't get
lower than this.
738
00:32:08,636 --> 00:32:12,179
I definitely need
to redeem myself.
This is horrible.
739
00:32:12,181 --> 00:32:14,431
Next up,
please step forward...
740
00:32:19,897 --> 00:32:22,064
Molly.
741
00:32:22,066 --> 00:32:24,650
I did a pretty good job
with flavors,
742
00:32:24,652 --> 00:32:27,069
but this really doesn't look
like my best work,
743
00:32:27,071 --> 00:32:29,112
so I'm a little concerned.
744
00:32:29,114 --> 00:32:31,531
All right, molly,
what did you make for us
tonight?
745
00:32:31,533 --> 00:32:35,369
I made monkfish
with homemade biscuits.
746
00:32:35,371 --> 00:32:38,664
And I also did a lemon aioli
and a slaw
747
00:32:38,666 --> 00:32:40,082
with a red wine
vinaigrette.
748
00:32:40,084 --> 00:32:43,627
We need to see a meal
that feels restaurant quality.
749
00:32:43,629 --> 00:32:46,546
- Okay.
- And I don't think the
presentation
750
00:32:46,548 --> 00:32:49,216
of this nails that,
even if the food
does taste good.
751
00:32:49,218 --> 00:32:51,051
- Okay.
- Molly, you got me excited
earlier
752
00:32:51,053 --> 00:32:52,678
when you started
making biscuits,
753
00:32:52,680 --> 00:32:56,264
- but unfortunately,
this dish is very ugly.
- I understand.
754
00:32:56,266 --> 00:33:00,102
You can't just clump monkfish
in between a biscuit like that.
755
00:33:00,104 --> 00:33:04,106
So sometimes you have to focus
on elevating these dishes
756
00:33:04,108 --> 00:33:07,025
and coming out of
your comfort zone.
757
00:33:07,027 --> 00:33:08,485
Let's give it a taste.
758
00:33:10,572 --> 00:33:12,531
Gordon: Oh, dear.
759
00:33:15,661 --> 00:33:18,245
So, molly, I think there are
some real wins on this plate.
760
00:33:18,247 --> 00:33:21,665
The biscuit clearly is
a forte of yours.
761
00:33:21,667 --> 00:33:24,626
But it was the wrong choice
for this particular challenge.
762
00:33:24,628 --> 00:33:27,421
- I understand.
- Two good elements for me,
763
00:33:27,423 --> 00:33:29,840
the actual seasoning
on the fish is right there.
764
00:33:29,842 --> 00:33:33,760
And I think that the vinaigrette
is really well done and executed
properly.
765
00:33:33,762 --> 00:33:37,514
- Thank you.
- But I'm missing the real core
essence of the dish.
766
00:33:37,516 --> 00:33:40,225
- You know what I mean?
- Yeah, I feel you.
767
00:33:40,227 --> 00:33:41,893
Molly, unfortunately I think
this is your worst dish
768
00:33:41,895 --> 00:33:43,562
you've cooked in the competition
so far.
769
00:33:43,564 --> 00:33:45,230
- Yeah. Yeah.
- You know that, I know that.
770
00:33:45,232 --> 00:33:48,734
So, I need more.
I need to see more flair,
771
00:33:48,736 --> 00:33:51,236
but the saving grace is
the biscuit tastes great.
772
00:33:51,238 --> 00:33:52,487
The monkfish are cooked
beautifully.
773
00:33:52,489 --> 00:33:54,239
It's just really badly
put together.
774
00:33:54,241 --> 00:33:56,491
- Okay.
- Thank you.
775
00:33:56,493 --> 00:34:00,203
You're welcome.
I'm in the bottom,
and there's a pretty high chance
776
00:34:00,205 --> 00:34:03,290
of me going home right now.
I know the judges thought
my plating was bad,
777
00:34:03,292 --> 00:34:07,586
but everybody has their
mess-ups, and I will definitely
not make that mistake again.
778
00:34:07,588 --> 00:34:09,713
I need to stay
in this competition.
779
00:34:11,592 --> 00:34:14,968
All right,
next up...
780
00:34:14,970 --> 00:34:16,970
Please step forward...
781
00:34:16,972 --> 00:34:18,638
Maclain.
782
00:34:18,640 --> 00:34:21,308
Maclain:
I'm disappointed that my dish
is being called up
783
00:34:21,310 --> 00:34:23,351
because I know that I have
the right flavors.
784
00:34:23,353 --> 00:34:25,854
But I could have made
this dish smarter,
785
00:34:25,856 --> 00:34:28,523
and it's just really
frustrating me
786
00:34:28,525 --> 00:34:31,193
that this is not
the best that I could do.
787
00:34:31,195 --> 00:34:33,361
- Describe the dish, please,
young man.
- I've made for you
788
00:34:33,363 --> 00:34:36,073
grilled octopus
with spicy israeli couscous,
789
00:34:36,075 --> 00:34:40,869
spicy chimichurri,
baked sunchokes,
and braised carrots.
790
00:34:40,871 --> 00:34:43,288
So this dish is way out
of proportion.
791
00:34:43,290 --> 00:34:45,207
- Way too much couscous.
- Yes, chef.
792
00:34:45,209 --> 00:34:46,625
- What's the hero on this dish?
- The octopus, chef.
793
00:34:46,627 --> 00:34:48,668
The octopus, that's right.
And I can barely see it.
794
00:34:48,670 --> 00:34:51,421
It's sunk in amongst
all that couscous.
795
00:34:51,423 --> 00:34:53,590
- So less is more, right?
- Yes, chef.
796
00:34:53,592 --> 00:34:55,717
But you got all the colors.
They're popping vibrantly.
797
00:34:55,719 --> 00:35:02,099
My big concern about this dish
is that the octopus looks
undercooked.
798
00:35:02,101 --> 00:35:03,350
- Shall we?
- Mm-hmm.
799
00:35:07,523 --> 00:35:11,399
Maclain, there's a lot
of poor cooking on this dish.
800
00:35:11,401 --> 00:35:13,819
Your couscous
is overcooked.
801
00:35:13,821 --> 00:35:18,073
It's lacking salt.
The sunchokes are very oily.
802
00:35:18,075 --> 00:35:21,535
And you compound that
with the oil content
in the chimichurri,
803
00:35:21,537 --> 00:35:24,287
it's just-- it's like
a oil slick.
804
00:35:24,289 --> 00:35:28,041
And it's actually marring
the good flavor of the actual
octopus
805
00:35:28,043 --> 00:35:30,293
which came out tender,
surprisingly enough.
806
00:35:30,295 --> 00:35:34,131
Yeah, I agree.
I was shocked because of the way
it looked on the plate,
807
00:35:34,133 --> 00:35:35,882
but the octopus is tender.
808
00:35:35,884 --> 00:35:39,010
The problem is it gets lost
because there are so much
couscous
809
00:35:39,012 --> 00:35:42,973
next to grease bombs
in the sunchoke pieces.
810
00:35:42,975 --> 00:35:45,350
Yeah, so my octopus
was undercooked at the top,
811
00:35:45,352 --> 00:35:48,520
and the couscous
was overcooked.
812
00:35:48,522 --> 00:35:52,524
Here's the thing.
There are too many elements
that aren't working together
813
00:35:52,526 --> 00:35:56,319
that it's all bland, yeah.
All bland.
814
00:35:56,321 --> 00:35:58,488
- Yes, chef.
- So, not your best effort.
815
00:35:58,490 --> 00:36:00,615
- Yes, chef.
- Thank you, maclain.
816
00:36:00,617 --> 00:36:03,368
- Good job, maclain.
- Good job, maclain.
817
00:36:03,370 --> 00:36:09,499
All right, the last dish
we wanted to take a much closer
look at...
818
00:36:09,501 --> 00:36:11,168
Step down here, please.
819
00:36:32,858 --> 00:36:38,653
The last dish we wanted
to take a much closer look at...
820
00:36:38,655 --> 00:36:41,823
Step down here, please...
821
00:36:41,825 --> 00:36:44,284
Andrew.
822
00:36:44,286 --> 00:36:47,704
To be in the bottom four
feels really scary
823
00:36:47,706 --> 00:36:51,625
'cause you know you're really
close to going home.
824
00:36:51,627 --> 00:36:53,376
And it's freaking me out.
825
00:36:53,378 --> 00:36:55,337
Young man,
describe the dish, please.
826
00:36:55,339 --> 00:36:58,006
Today I have made for you
grilled octopus
827
00:36:58,008 --> 00:37:00,342
with glazed baby carrots,
lime aioli,
828
00:37:00,344 --> 00:37:04,638
scallion pancake,
roasted jalapenos
with chopped crickets.
829
00:37:04,640 --> 00:37:07,766
So officially it looks like
it's sort of been thrown
together,
830
00:37:07,768 --> 00:37:11,853
dropped on the floor,
dumped back in the bowl.
831
00:37:11,855 --> 00:37:15,106
I've seen you plate food
in this competition beautifully.
832
00:37:15,108 --> 00:37:16,858
This looks a mess.
833
00:37:16,860 --> 00:37:20,695
Why have you stuck it all
in this tiny, little symmetrical
circle?
834
00:37:20,697 --> 00:37:24,032
When you have something
as gorgeous-looking
as that octopus,
835
00:37:24,034 --> 00:37:26,451
show it off.
Don't slice it and hide it
836
00:37:26,453 --> 00:37:30,038
because we've got no idea
what that dish stands for
visually.
837
00:37:30,040 --> 00:37:34,125
- Yes, chef.
- Shall we? Oh.
838
00:37:34,127 --> 00:37:37,128
- Pancake is at the bottom,
right?
- Yes, chef.
839
00:37:37,130 --> 00:37:41,132
And then you've got the--
oh, here's the octopus here.
840
00:37:52,062 --> 00:37:55,730
I'm disappointed for you
because so much is done right
841
00:37:55,732 --> 00:37:59,651
in the bite of this plate.
The octopus is delicious.
842
00:37:59,653 --> 00:38:01,861
The tons of fresh herbs
are such a nice hit here.
843
00:38:01,863 --> 00:38:05,532
And the carrots bring this
wonderful sweetness
that I loved.
844
00:38:05,534 --> 00:38:08,493
There is some real culinary
technique on this plate,
845
00:38:08,495 --> 00:38:10,662
and you cut yourself off
at the knees
846
00:38:10,664 --> 00:38:13,665
by not letting us see
everything that you put
together.
847
00:38:13,667 --> 00:38:17,419
- Yes, chef.
- You know, andrew, there's so
many great things here,
848
00:38:17,421 --> 00:38:19,713
and it's just not realized
the proper way.
849
00:38:19,715 --> 00:38:23,383
The octopus shows great cooking,
but this is a frustrating dish
850
00:38:23,385 --> 00:38:25,468
'cause it's leaving me
wanting more.
851
00:38:25,470 --> 00:38:29,848
- Yes, chef.
- What you have got right
is the heat and the acidity.
852
00:38:29,850 --> 00:38:33,893
The balance is there.
It's just-- it's badly executed,
andrew.
853
00:38:33,895 --> 00:38:36,813
It's badly put together.
854
00:38:36,815 --> 00:38:40,525
What a shame.
Thank you.
855
00:38:40,527 --> 00:38:42,902
- Good job, andrew.
- Good job, andrew.
856
00:38:42,904 --> 00:38:45,229
- Good job, andrew, good job.
- Thank you.
857
00:38:45,231 --> 00:38:49,409
Right, let's make this clear.
All four of you tonight
struggled in this challenge.
858
00:38:49,411 --> 00:38:53,538
The sad news is that one of you
is leaving shortly.
859
00:38:53,540 --> 00:38:58,460
Give us a moment to discuss this
very, very important decision.
860
00:39:01,465 --> 00:39:05,842
- I'm, uh, I'm surprised
at andrew.
- Yeah.
861
00:39:05,844 --> 00:39:08,428
Andrew's got a bowl this size
and whole carrots that size.
862
00:39:08,430 --> 00:39:11,931
Yeah.
Freddy had a great dressing.
863
00:39:11,933 --> 00:39:14,351
You know,
and his octopus was cooked well.
864
00:39:14,353 --> 00:39:15,977
He just wasn't ambitious
in this comp-- I don't know why.
865
00:39:15,979 --> 00:39:18,480
No. And maclain,
how many times have we said
866
00:39:18,482 --> 00:39:20,815
don't put food on a plate
that's bland.
867
00:39:20,817 --> 00:39:23,651
- Molly's monkfish
was cooked beautifully.
- And her biscuit was excellent.
868
00:39:23,653 --> 00:39:25,612
- A biscuit.
- He execution of what she
wanted to make was great.
869
00:39:25,614 --> 00:39:28,448
- But her concept wasn't great.
- Gordon: No, that's right.
870
00:39:28,450 --> 00:39:30,992
- This is-- yeah.
- Very, very tough decision.
871
00:39:30,994 --> 00:39:32,660
Yeah.
872
00:39:32,662 --> 00:39:35,663
- All agreed?
- Yeah.
873
00:39:35,665 --> 00:39:38,625
Oh, dear.
Oh, dear, oh, dear.
874
00:39:44,091 --> 00:39:47,926
Freddy, your dish lacked
finesse.
875
00:39:47,928 --> 00:39:50,887
The octopus was actually
cooked beautifully.
876
00:39:50,889 --> 00:39:54,432
It just needs more love.
877
00:39:54,434 --> 00:39:57,894
Molly, delicious biscuit.
Perfectly cooked monkfish.
878
00:39:57,896 --> 00:40:01,439
But so badly executed.
You can't just lift up
a big clump
879
00:40:01,441 --> 00:40:03,316
of monkfish like that
and bite into it.
880
00:40:03,318 --> 00:40:07,362
- Yes, chef.
- Maclain, all the elements
on that dish
881
00:40:07,364 --> 00:40:10,115
should have sparked.
The colors were there.
882
00:40:10,117 --> 00:40:13,910
Unfortunately, the flavor
profile was not there.
883
00:40:13,912 --> 00:40:15,995
The octopus needed
more cooking.
884
00:40:15,997 --> 00:40:21,251
Andrew, you made us navigate
885
00:40:21,253 --> 00:40:23,962
around your tiny bowl
to eat.
886
00:40:23,964 --> 00:40:27,674
Our job is not to dig deep.
Our job is to be wowed from what
you put on a plate.
887
00:40:30,595 --> 00:40:33,388
This is really tough.
888
00:40:33,390 --> 00:40:38,268
The person leaving
"masterchef junior" tonight...
889
00:40:38,270 --> 00:40:40,061
Is...
890
00:40:45,360 --> 00:40:47,944
Maclain.
891
00:40:47,946 --> 00:40:49,571
Young man, I'm so sorry.
892
00:40:49,573 --> 00:40:51,614
Can you three say good-bye
to maclain, please,
893
00:40:51,616 --> 00:40:53,408
and head back
to your stations, thank you.
894
00:40:53,410 --> 00:40:55,702
- You did good, man.
- You did really good, maclain.
895
00:40:55,704 --> 00:41:00,498
Maclain, unfortunately,
you know, that dish
should have sparked.
896
00:41:00,500 --> 00:41:03,168
That dish should have given us
a wow factor tonight.
897
00:41:03,170 --> 00:41:06,212
But the main components
of this challenge
898
00:41:06,214 --> 00:41:08,548
- were badly executed.
- Yes, chef.
899
00:41:08,550 --> 00:41:10,633
You've been amazing
in this competition, okay?
900
00:41:10,635 --> 00:41:13,178
- Yes, chef.
- Think what you've done.
Think what you've achieved.
901
00:41:13,180 --> 00:41:14,304
Promise that you're gonna
continue cooking.
902
00:41:14,306 --> 00:41:16,139
- Yes, chef.
- Love that.
903
00:41:16,141 --> 00:41:20,393
Maclain, keep all the passion
that you have for food
and for cooking alive.
904
00:41:20,395 --> 00:41:22,520
And we can't wait to see
what comes next for you.
905
00:41:22,522 --> 00:41:25,482
- Yes, chef.
- Maclain, you made a fan
out of me.
906
00:41:25,484 --> 00:41:28,109
Please continue to be humble
and understand
907
00:41:28,111 --> 00:41:31,112
that this is just the beginning
of a beautiful future
908
00:41:31,114 --> 00:41:34,491
in the culinary world for you.
It's gonna be bright.
909
00:41:34,493 --> 00:41:36,826
Come and say good-bye, bud.
We're gonna miss you.
910
00:41:36,828 --> 00:41:39,204
And keep those cool hats on,
okay?
911
00:41:39,206 --> 00:41:40,830
Good to see you, my man.
Well done.
912
00:41:40,832 --> 00:41:43,208
I don't want to be leaving
the competition right now,
913
00:41:43,210 --> 00:41:46,169
but I just learned
from a michelin star chef
914
00:41:46,171 --> 00:41:48,254
and just otherwise
amazing people,
915
00:41:48,256 --> 00:41:50,798
so walking out,
I feel like someone
916
00:41:50,800 --> 00:41:53,718
that's had experience
of many years in a kitchen.
917
00:41:53,720 --> 00:41:56,804
And this experience is really
one of a lifetime.
918
00:41:56,806 --> 00:42:01,059
All: Bye, maclain.
919
00:42:01,061 --> 00:42:03,811
We need to bring
our a game.
920
00:42:03,813 --> 00:42:06,064
There's only a dozen
of you left.
921
00:42:06,066 --> 00:42:10,610
All know by now you have to be
really tough to survive
in this kitchen, yes?
922
00:42:10,612 --> 00:42:13,488
- All: Yes, chef!
- Get some rest.
923
00:42:13,490 --> 00:42:16,241
Don't forget to brush
your teeth.
924
00:42:16,243 --> 00:42:19,494
And study hard.
Let's be honest.
925
00:42:19,496 --> 00:42:23,331
- This is no place for babies.
- ( rattling )
926
00:42:23,333 --> 00:42:25,625
- ( gasping )
- good night.
927
00:42:25,627 --> 00:42:28,294
All: Good night, chef
928
00:42:28,296 --> 00:42:30,171
- gordon: Next time...
- It's a unicorn!
929
00:42:30,173 --> 00:42:35,843
- ...On "masterchef junior"...
- We're having a baby shower.
930
00:42:35,845 --> 00:42:38,429
- ...It's boys versus girls...
- Ooh!
931
00:42:38,431 --> 00:42:40,848
...In a team challenge
that's the bumpy ride....
932
00:42:40,850 --> 00:42:44,852
Word of warning, guys,
cooking for pregnant ladies
is no joke.
933
00:42:44,854 --> 00:42:46,396
- Uh-oh.
- Dude, we gotta make sure
934
00:42:46,398 --> 00:42:48,314
that we communicate
with each other.
935
00:42:48,316 --> 00:42:50,066
- They're not bad.
- No, a'dan, what are you doing?
936
00:42:50,068 --> 00:42:52,652
- Get another cup
in there quick!
- Oh, my lord.
937
00:42:52,654 --> 00:42:54,821
- ...And ends with one
home cook...
- Oh, gosh.
938
00:42:54,823 --> 00:42:57,574
- ...Leaving the kitchen.
- That is disgusting.
939
00:42:57,576 --> 00:43:00,118
- I don't have an attitude!
- Yes, you do!
940
00:43:00,120 --> 00:43:02,453
We will shut
this kitchen down.