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Gordon: Previously on
"MasterChef Junior"...
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00:00:02,539 --> 00:00:04,877
- Cruz: An ostrich?
- Each of you will have to cook
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00:00:04,877 --> 00:00:07,816
- with a different type of egg.
- Whoo!
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- Hammer time.
- ( buzzer )
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Gordon:
To survive this challenge
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00:00:11,524 --> 00:00:13,628
you're gonna have to cook us
a beef dish.
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Every week you're getting better
and stronger.
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This is by far the most
delicious dish we've tasted.
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The person that will not be
heading into the top six is...
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Cruz.
I'm so sorry, young man.
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- Kids: Bye!
- We're gonna miss you!
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Tonight, I'm sure you can guess
why you're all here.
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Kids: Restaurant takeover!
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This is one of the finest
restaurants in L. A.
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The competition heats up...
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Two teams of three.
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You will be serving
to a packed dining room.
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Someone from the losing team
will be going home.
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...as the top six
take the reins...
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Two covers table one,
one scallop, one calamari.
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...of an L. A. hotspot.
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- We gotta get these out.
- Got a hot calamari.
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You're rushing this process.
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Who cooked this?
That is not cooked.
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Daphne:
Age cannot be an excuse.
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Gordon:
There can only be
one winning team.
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Congratulations goes to...
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the...
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( music playing )
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( car horns honking )
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- Whoa! Super cool.
- Where are we?
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This is amazing.
I never expected
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to even get past the top ten
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and here I am in the top six
right now.
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We're in Downtown Los Angeles
and it's definitely
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a lot different than the
MasterChef Junior kitchen.
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- Look at this.
- Whoa!
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Oh, my God!
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Liya: When I walk inside,
it looks like literally Rome.
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It seems very fancy.
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This is definitely fine dining.
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- Come on through, guys.
- So fancy.
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Look how spiffy.
Everyone in their Sunday best.
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You all look amazing.
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Good afternoon, guys,
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and welcome to the most amazing
NoMad hotel.
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- Beautiful.
- Beautiful.
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This is one of the finest
restaurants anywhere in L. A.
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Kids: This is so cool.
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Now, I'm sure you can guess
why you're all here.
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Kids: Restaurant takeover!
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- You guys feel ready for this?
- Kids: Yes, Chef.
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A'Dan: The one thing about
restaurant takeover is Gordon's
gonna be calling the tickets
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and of course he's gonna yell.
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And I know it's gonna
be a small kitchen.
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So you really need to work
as a team on this challenge
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or something's really
gonna go bad.
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You are the top
young six home cooks
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in this entire country.
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And one of you is gonna
be crowned
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America's next
MasterChef Junior.
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But at the end
of service,
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I'm sorry to say someone
from the losing team
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will be going home.
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Tonight you will be serving
a packed house
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at one of the top restaurants
in the country.
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And the clientele who dine here
will be expecting the best.
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They demand perfection
as do we.
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Now, there are six of you.
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So, tonight you'll be split
into two teams of three.
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And because there's so much
on the line,
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we will choose your teams
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and the two incredible
captains.
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Now, on the blue team
we'll have Grayson,
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Liya, and finally Molly.
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( whispers ) Yes! Yes!
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And on the red team
we'll have Eva,
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A'Dan, and Ivy.
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So, Liya and Ivy,
switch places, please.
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Thank you.
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Tonight, we need to see
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the team captains
become real leaders.
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So, we've chosen the eldest
to captain their teams.
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That means, Grayson, you'll be
the captain of the blue team.
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And, Eva, you'll be the captain
of the red team.
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Both of you have
been captains before.
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Both been on losing teams
before.
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Grayson:
I am so immensely excited
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because this is
my time to redeem myself
from the baby shower challenge.
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What's happened
to the team here?
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I'm telling them to do something
and they say heard,
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- but then they're never
doing it.
- Gordon: Oh, boy.
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I wasn't really communicating
with my team
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and they kinda just tore each
other apart.
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So this time I have to make sure
I'm keeping our team composed.
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- No room for error tonight.
- No room for error.
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Right, all of you please come up
and grab your aprons.
Let's go.
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Get changed
and we'll meet you
in the kitchen.
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Last time
when I was team captain
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it was a big team
and it was really hard
to be in charge of everyone.
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This time
I have a smaller team
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and everyone on my team
is very strong,
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but A'Dan can be hard
to work with.
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I'm just hoping
that I can really work
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on making sure everyone's happy
and doing the right thing.
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- Welcome, guys.
- Oh!
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Come on in.
Let me introduce you
to the man in charge.
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Chef Rudy Lopez.
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- Hi, guys.
Thank you for being here.
- Hi!
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He is one of the best.
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And I'm hoping
after this demonstration,
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you're gonna do him,
and us and yourselves proud.
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- Kids: Yes, Chef!
- Now, tonight's menu
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will be featuring
two amazing appetizers
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and two amazing entrées.
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But first Chef Rudy's
gonna show you
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- how it's done. Okay?
- Eva and Molly: Yes, Chef.
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Right, let's go.
Appetizers, Chef.
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We're gonna start off
with our charred calamari,
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shaved artichokes,
and a fennel puree.
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For the calamari you're gonna
be utilizing the plancha.
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It's very, very hot.
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Okay?
Please, be very careful.
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Your calamari's gonna
be marinated
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in a little bit of olive oil
and paprika.
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You're gonna start
with your grape seed oil
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and then the calamari's gonna
go straight onto the plancha.
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Once you start this,
you can't stop.
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If it stays on the plancha for
more than a minute and a half,
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you overcook the calamari.
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And you guys wanna see that
little bit of char on there.
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See that little black
around the corners?
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That's what you want, okay?
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You're gonna dress your calamari
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with a little bit
of the lemon vin,
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and then chili oil.
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You'll gonna let that rest
for a second,
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and we're gonna
start building our salad.
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Shaved fennel, baby artichokes,
and then red Belgian endive.
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From here you're gonna use our
house-made lemon vinaigrette.
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That's gonna go in here, and now
we're gonna start building.
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Fennel puree on the bottom
of the plate.
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- You're gonna go salad,
calamari.
- Gordon: Beautiful.
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You're gonna finish
with fresh cilantro,
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some fennel fronds,
and then a pinch of espelette.
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- Well done.
- Okay, guys, for our next
appetizer,
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we have diver scallops,
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carrot cardamom sauce,
and English peas.
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The first thing we're gonna do,
guys, is season them
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with kosher salt on both sides.
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You guys know
why we wanna season up high?
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- So you spread it out.
- You guys are pros.
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Scallops cook quick in general
and we've cut them in half,
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so they're gonna
be much faster, okay.
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Add three knobs of butter.
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You're gonna push your scallops
up to the top,
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and you're gonna
quickly baste them.
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It's that delicate balance
between the crispness
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of that sear on the scallop
and the golden brown.
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It's very quick
between that and burned.
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This is definitely so intense.
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I mean, the Chef is making these
dishes look beautiful,
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and he's making it look easy.
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We're gonna add roasted carrots
and English peas.
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We're gonna roast these in
the oven for about two minutes.
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But we all know from experience
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of being
in the MasterChef kitchen
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that it's never gonna be easy.
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Being a team captain,
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I'm definitely feeling
the pressure.
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You're gonna add your carrots,
your peas,
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and we're gonna garnish
with our pea tendrils.
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Last thing is our carrot
cardamom sauce.
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That's what's gonna bring
all the flavor to the dish.
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- Well done.
Chef, they look amazing.
- Thank you, Chef.
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Now it's time for the entrées.
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So first
I'm gonna show you
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how to do pan-roasted sea bass.
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This dish has ratatouille,
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summer tomato shaved squash,
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and a summer tomato nage
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We're gonna season our
striped bass just with salt.
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You're gonna start
with high heat
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and then you're gonna lower down
the heat
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so you can get
that crispy skin, okay?
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- Okay.
- It'll go in the oven.
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How long will you leave it
in the oven?
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About three to four minutes.
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So once your skin is nice
and golden brown,
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we're gonna baste it
with three knobs of butter.
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That adds that nice nut
brown flavor to the fish.
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Notice what Chef's done
with the skin.
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Crispy skin, okay.
That looks beautiful.
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Now from there,
summer nage is gonna go
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right into the center
of the plate
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and then your ratatouille
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- to the right side
of the plate.
- Oh, beautiful.
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And then we're just gonna build
our simple salad.
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Last thing we're gonna finish
with is a little bit of salt
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on top of the skin
of the sea bass.
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- Beautiful. That looks amazing.
- Beautiful.
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- Good job.
- Our next entrée is gonna
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be our pan-seared New York steak
with a broccoli puree,
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charred broccoli,
and a broccoli relish.
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First thing we're gonna do,
guys, is we're gonna season
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on both sides with kosher salt.
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- No pepper?
- No pepper on this one.
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And this is gonna go
into another hot pan.
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Grape seed oil
and again, you wanna see
that pan smoking, okay.
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You're gonna wanna get a nice
sear on both sides of the steak
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then you guys are gonna
wanna render down
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that fat a little bit, okay?
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No white fat exposed, right?
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- Yeah.
- That'll go in.
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And in the oven for how long?
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- Four to five minutes tops.
- Got it.
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Grayson:
This is a very technical menu
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with so many different
components,
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and if you forget about one,
it's gonna mess up
the whole plate.
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We're gonna grab three knobs
of butter,
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some crushed garlic,
and fresh thyme.
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So while that's going,
heat up your charred broccoli.
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Nice.
That goes in the oven.
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So it's all
about the timing here.
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If we lose track
of communicating
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we're gonna lose
track of time,
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and we're gonna make
a huge mistake.
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Charred broccoli
on one side of the plate.
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You're going to do a cornel
of broccoli puree.
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We'll finish
with pickled broccoli.
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- Wow!
- We grab the stems
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and then we grab some nice,
beautiful broccoli flowers.
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I've never heard
of broccoli flowers.
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Your steak to the left
of the plate,
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and then your mushroom jus
right in the middle.
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Then your finishing salt on top
of the steak and you're done.
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- Daphne: Wow.
- Great job.
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- Kids: Good job.
- Chef, thank you so much.
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- That was brilliant.
- Thank you. Good luck, guys.
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- Thank you.
- Thank you so much. Right.
241
00:09:22,525 --> 00:09:24,161
- You guys pay attention?
- Kids: Yes, Chef.
242
00:09:24,161 --> 00:09:27,067
- Yes? Good.
- So you will be serving
appetizers
243
00:09:27,067 --> 00:09:29,037
and entrées to a packed
dining room.
244
00:09:29,037 --> 00:09:32,779
And I'll be out in the dining
room making sure everyone
is happy.
245
00:09:32,779 --> 00:09:35,818
And here's the catch,
they don't know you're kids.
246
00:09:35,818 --> 00:09:37,688
- ( whispers ) Yes.
- Here's the deal, guys.
247
00:09:37,688 --> 00:09:39,926
Age cannot be an excuse.
248
00:09:39,926 --> 00:09:42,230
Chef Gordon and I will be
in the kitchen with you.
249
00:09:42,230 --> 00:09:43,967
We're gonna watch everything
you do in this kitchen.
250
00:09:43,967 --> 00:09:46,372
Everything that you sear,
season, slice, send.
251
00:09:46,372 --> 00:09:47,542
We miss nothing.
252
00:09:47,542 --> 00:09:50,681
And based on all that,
we'll then decide
253
00:09:50,681 --> 00:09:53,286
who wins and who loses
because tonight
254
00:09:53,286 --> 00:09:55,591
elimination is on the line.
255
00:09:56,760 --> 00:09:58,329
Ivy: We have to do amazing
on these dishes
256
00:09:58,329 --> 00:10:01,135
because the guests don't
even know that we're kids.
257
00:10:01,135 --> 00:10:03,172
And they're gonna have really
high standards
258
00:10:03,172 --> 00:10:06,580
and send back food
if something's a little,
little bit under.
259
00:10:06,580 --> 00:10:09,184
I'd like to wish you all
the very best of luck.
260
00:10:09,184 --> 00:10:10,921
I'm really nervous
261
00:10:10,921 --> 00:10:13,092
because I'm not ready
to go home yet.
262
00:10:22,477 --> 00:10:24,381
( music playing )
263
00:10:24,381 --> 00:10:26,152
Red team, blue team,
get organized,
264
00:10:26,152 --> 00:10:29,191
- come up with a strategy,
and start prepping. Let's go.
- Kids: Yes, Chef.
265
00:10:29,191 --> 00:10:32,364
Listen up.
To make sure we have
that perfect quality
266
00:10:32,364 --> 00:10:33,834
- in the first course...
- Yes.
267
00:10:33,834 --> 00:10:35,136
...I wanna do plating
and sides,
268
00:10:35,136 --> 00:10:36,940
so I can make sure that
that quality is perfect.
269
00:10:36,940 --> 00:10:39,144
- I'll do scallops.
- You can do scallops.
I love that.
270
00:10:39,144 --> 00:10:41,348
- And, Molly, you feel good
with the calamari?
- Yeah, I can do calamari.
271
00:10:41,348 --> 00:10:44,388
For entrées, Liya,
you feel really good
about plating those entrées?
272
00:10:44,388 --> 00:10:46,091
- Yeah, I wanna plate
those entrées.
- Okay.
273
00:10:46,091 --> 00:10:48,897
Molly, meat master.
You got the steak...
274
00:10:48,897 --> 00:10:50,433
- Okay.
- ...and then I can do sea bass.
275
00:10:50,433 --> 00:10:51,903
We gotta make sure
the timing's perfect.
276
00:10:51,903 --> 00:10:53,640
We can't have one
just sitting out.
277
00:10:53,640 --> 00:10:56,478
- Okay, great.
- All: One, two, three,
blue team!
278
00:10:56,478 --> 00:10:59,151
This is really different than
being in the MasterChef kitchen
279
00:10:59,151 --> 00:11:01,188
because we're cooking
every dish to order.
280
00:11:01,188 --> 00:11:03,560
Different proteins take longer
to cook than others.
281
00:11:03,560 --> 00:11:07,267
So the two people
who are doing the proteins have
to communicate constantly.
282
00:11:07,267 --> 00:11:09,438
There's so much
that could go wrong,
283
00:11:09,438 --> 00:11:11,408
but if you do it right,
then it's super impressive.
284
00:11:11,408 --> 00:11:14,081
Molly: All right,
we're doing good.
We're doing good.
285
00:11:14,883 --> 00:11:16,318
For the appetizers,
286
00:11:16,318 --> 00:11:17,622
I think Ivy should be on plating
287
00:11:17,622 --> 00:11:19,458
because she has a very
big attention to detail,
288
00:11:19,458 --> 00:11:23,132
- and, A'Dan, you should do
the calamari...
- Okay.
289
00:11:23,132 --> 00:11:24,702
...and I think I'm gonna
do the scallops.
290
00:11:24,702 --> 00:11:26,773
- Yeah.
- For the entrées,
291
00:11:26,773 --> 00:11:28,376
I'm going to be on plating.
292
00:11:28,376 --> 00:11:30,280
I think that, Ivy,
you should be on sea bass.
293
00:11:30,280 --> 00:11:32,350
- Okay.
- A'Dan, will you be on steak?
294
00:11:32,350 --> 00:11:35,356
Steak? No problem.
I'll knock that out the park.
295
00:11:35,356 --> 00:11:37,562
All: One, two, three, red team!
296
00:11:37,562 --> 00:11:39,599
Today I need to prove
to the judges
297
00:11:39,599 --> 00:11:42,103
that I deserve to be
in the top five
298
00:11:42,103 --> 00:11:45,043
and that it was a good idea
to put me as team captain.
299
00:11:45,043 --> 00:11:47,347
Get the plating ready, okay?
300
00:11:48,382 --> 00:11:49,619
- Tough one this one.
- Yes.
301
00:11:49,619 --> 00:11:51,590
This is not about four,
six, eight covers.
302
00:11:51,590 --> 00:11:53,961
- It's a fully booked
restaurant.
- And they're expecting adults
303
00:11:53,961 --> 00:11:55,230
- to be cooking for them.
- Yes.
304
00:11:55,230 --> 00:11:57,000
Gordon: Grayson captain
of the blue team.
305
00:11:57,000 --> 00:12:00,006
He's a fine technician, but can
he lead is the real question.
306
00:12:00,006 --> 00:12:01,610
Daphne:
And also can he rally a team?
307
00:12:01,610 --> 00:12:04,214
- I mean, he demands such
perfection from himself.
- Sure.
308
00:12:04,214 --> 00:12:05,918
Things go a little chaotic
sometimes in the kitchen.
309
00:12:05,918 --> 00:12:07,287
We need to find his voice
tonight.
310
00:12:07,287 --> 00:12:10,126
- But technically he plates food
like an angel.
- Yep.
311
00:12:10,126 --> 00:12:12,330
Yeah, he's an amazing gifted,
young chef,
312
00:12:12,330 --> 00:12:14,502
and I'm hoping that he has that
maturity and that confidence
313
00:12:14,502 --> 00:12:15,905
to open up
and speak out tonight.
314
00:12:15,905 --> 00:12:17,742
Okay, we have hot carrots,
hot carrots.
315
00:12:17,742 --> 00:12:20,213
- Don't touch them, okay?
- And then on the flip side,
you look at Eva.
316
00:12:20,213 --> 00:12:21,783
She's one of these people
that loves to lead
317
00:12:21,783 --> 00:12:23,921
by her personality
and she's very joyous,
318
00:12:23,921 --> 00:12:26,693
but she needs to be able to put
down the hammer and lead.
319
00:12:26,693 --> 00:12:28,062
Well, it's also gonna
be interesting to see
320
00:12:28,062 --> 00:12:30,400
how Eva takes control
with A'Dan and Ivy
321
00:12:30,400 --> 00:12:32,270
- as her teammates here.
- Gordon: Absolutely.
322
00:12:32,270 --> 00:12:34,141
- We know A'Dan can
be very stubborn.
- Yep.
323
00:12:34,141 --> 00:12:36,513
We know he can shut down
and not communicate with
his fellow team members.
324
00:12:36,513 --> 00:12:38,917
So I'm hoping that she can
sort of break through that.
325
00:12:38,917 --> 00:12:41,823
A'Dan, for the calamari,
wait until my scallops are in.
326
00:12:41,823 --> 00:12:44,127
We don't have to put 'em on
at exact same time.
327
00:12:44,127 --> 00:12:47,067
This is a big one tonight.
The diners are about
to sit down.
328
00:12:47,067 --> 00:12:50,340
All right, let me get out there,
take a look at them,
make sure everyone feels good.
329
00:12:50,340 --> 00:12:52,377
Keep working in here.
330
00:12:52,377 --> 00:12:55,149
( music playing )
331
00:12:57,922 --> 00:12:58,924
- Nice to see you.
- Hello.
332
00:12:58,924 --> 00:13:00,661
Welcome.
Enjoy your meal.
333
00:13:00,661 --> 00:13:03,399
Man: The standards of this
restaurant I know
are very high.
334
00:13:03,399 --> 00:13:05,904
I know Gordon Ramsay keeps
his chefs on point.
335
00:13:05,904 --> 00:13:08,577
So I expect their performance
to be as high caliber
336
00:13:08,577 --> 00:13:12,050
- as the restaurant tonight.
- I'm really expecting
fine dining,
337
00:13:12,050 --> 00:13:15,156
well-cooked food
and excellent presentation.
338
00:13:15,156 --> 00:13:17,460
Here at the NoMad
we have very high standards.
339
00:13:17,460 --> 00:13:19,364
We've accomplished
a lot of accolades,
340
00:13:19,364 --> 00:13:21,201
and I really wanna make sure
that these guys
341
00:13:21,201 --> 00:13:23,540
live up to the expectation
of the restaurant.
342
00:13:23,540 --> 00:13:25,476
Cheers.
343
00:13:27,180 --> 00:13:29,418
You guys, it's busy down there.
First tickets are up.
344
00:13:29,418 --> 00:13:32,257
- Already in. How's everybody?
- Good. Very happy, very hungry.
345
00:13:32,257 --> 00:13:34,094
Excellent.
Blue team, listen up.
346
00:13:34,094 --> 00:13:36,065
Two covers table one--
one scallop, one calamari.
347
00:13:36,065 --> 00:13:37,400
- Kids: Heard, Chef.
- Red team,
348
00:13:37,400 --> 00:13:39,304
two covers table seven,
one scallop, one calamari.
349
00:13:39,304 --> 00:13:41,175
- Kids: Yes, Chef.
- Let's go, guys.
350
00:13:41,175 --> 00:13:43,914
I need a nonstick pan
for my scallops.
351
00:13:43,914 --> 00:13:45,350
Nonstick pans are up there.
352
00:13:45,350 --> 00:13:47,755
- Go, go, go-- get on--
- I need to start the scallops.
353
00:13:47,755 --> 00:13:49,491
Blue team captain,
give me a time, please.
354
00:13:49,491 --> 00:13:51,295
- Five minutes we're up.
- Five minutes, good. Let's go.
355
00:13:51,295 --> 00:13:52,798
All right, Liya,
tell me when you're ready
356
00:13:52,798 --> 00:13:54,034
for me to start calamari.
357
00:13:54,034 --> 00:13:55,537
I know, I'm just getting
the pan hot.
358
00:13:55,537 --> 00:13:57,007
- Red team, look at me.
- Yes, Chef.
359
00:13:57,007 --> 00:14:01,181
- The calamari's on.
Where's the scallops?
- Yes.
360
00:14:01,181 --> 00:14:03,687
- I'm putting salt--
- Why'd you put calamari
on so quickly?
361
00:14:03,687 --> 00:14:05,456
I wanted to put the calamari
on quickly so--
362
00:14:05,456 --> 00:14:07,795
But what about your team?
The pan's not even hot,
363
00:14:07,795 --> 00:14:09,231
- the scallops not even in.
- Yes, Chef.
364
00:14:09,231 --> 00:14:10,433
How long does the calamari
take to cook?
365
00:14:10,433 --> 00:14:12,538
- The calamari takes 90 seconds.
- Thank you.
366
00:14:12,538 --> 00:14:13,974
Who's cooking the scallops?
367
00:14:13,974 --> 00:14:15,309
- Me.
- Eva.
368
00:14:15,309 --> 00:14:16,946
So why aren't you two
talking together?
369
00:14:16,946 --> 00:14:19,151
I didn't think about my team.
370
00:14:19,151 --> 00:14:21,221
- So, do you wanna go home now?
- No, Chef.
371
00:14:21,221 --> 00:14:23,660
When she's ready with the
scallops, you're ready
with the calamari.
372
00:14:23,660 --> 00:14:25,196
- Yes, Chef.
- We go together.
373
00:14:25,196 --> 00:14:27,267
Let's start that again.
Get rid of that calamari.
374
00:14:27,267 --> 00:14:30,306
- It's already overcooked.
- Right off the bat I kinda
make a mistake.
375
00:14:30,306 --> 00:14:32,043
I started cooking calamari
so quickly
376
00:14:32,043 --> 00:14:33,580
so I just can get it
out the way.
377
00:14:33,580 --> 00:14:36,385
And now I have to start cooking
when they start cooking.
378
00:14:36,385 --> 00:14:39,224
And it's gonna be hard
to stay with them.
379
00:14:39,224 --> 00:14:41,195
Right, scallops are in.
A'Dan, good boy.
380
00:14:41,195 --> 00:14:42,965
- Now we start, yes?
- Yes, Chef.
381
00:14:42,965 --> 00:14:44,367
We gotta get these out.
382
00:14:44,367 --> 00:14:46,438
( music playing )
383
00:14:47,474 --> 00:14:49,411
Right, an order.
Blue team, don't stop working.
384
00:14:49,411 --> 00:14:51,148
Second table in.
Grayson, listen up.
385
00:14:51,148 --> 00:14:52,618
One scallop, three calamari.
386
00:14:52,618 --> 00:14:54,387
- Kids: Yes, Chef.
- Let's go.
387
00:14:54,387 --> 00:14:56,760
All right, got hot calamari.
Got hot calamari.
388
00:14:56,760 --> 00:14:59,264
- I need scallops.
I need scallops.
- I know, I'm getting them done.
389
00:14:59,264 --> 00:15:02,838
So my team is doing really good
in this appetizer round.
390
00:15:02,838 --> 00:15:04,575
Here, let me help you.
Let me help you.
391
00:15:04,575 --> 00:15:07,147
Liya is doing really
good on her scallops
392
00:15:07,147 --> 00:15:08,583
and the calamari's looking
really good.
393
00:15:08,583 --> 00:15:11,155
Show off those tentacles.
Show off those tentacles.
394
00:15:11,155 --> 00:15:13,527
Timing is exactly
how I want it to be,
395
00:15:13,527 --> 00:15:15,463
and if we can keep this up,
I feel really good.
396
00:15:15,463 --> 00:15:17,467
- You happy with that? Good.
- Yes, Chef.
397
00:15:17,467 --> 00:15:19,438
That looks beautiful.
Service, please.
398
00:15:19,438 --> 00:15:22,511
- Table one. Let's go.
- Molly: Good, good, good.
399
00:15:24,247 --> 00:15:26,118
Red team, I'm still waiting
on one scallop,
400
00:15:26,118 --> 00:15:28,255
- one calamari.
We're just too slow, guys.
- Yes, Chef.
401
00:15:28,255 --> 00:15:29,859
There's no teamwork
going on here.
402
00:15:29,859 --> 00:15:31,863
Blue team right out the gate.
Come on, we gotta cook, guys.
403
00:15:31,863 --> 00:15:35,002
- How long for calamari?
- Calamari's coming up
right now.
404
00:15:35,002 --> 00:15:37,440
Wait, but mine's not ready yet.
So you gotta wait one second,
okay?
405
00:15:37,440 --> 00:15:40,914
I can't leave the calamari
on forever, Eva.
406
00:15:40,914 --> 00:15:43,052
- Here.
- Ivy, bring that here.
407
00:15:43,052 --> 00:15:44,922
Why have you done that?
408
00:15:46,793 --> 00:15:50,032
- What did Chef show you?
- He showed me to add it
in later.
409
00:15:50,032 --> 00:15:52,237
No.
Calamari separate and build.
410
00:15:52,237 --> 00:15:53,740
Who threw in the salad
like that?
411
00:15:53,740 --> 00:15:55,878
- Me and Ivy.
- I was just told again.
412
00:15:55,878 --> 00:15:57,848
We're not using that.
Get some more on there.
413
00:15:57,848 --> 00:16:00,353
- A'Dan: Yes, Chef.
- Come on, guys.
Eva, get it together,
414
00:16:00,353 --> 00:16:02,023
- young lady, let's go.
- Yes, Chef.
415
00:16:02,023 --> 00:16:04,361
It's annoying 'cause
I'm the team captain,
416
00:16:04,361 --> 00:16:06,231
I'm in charge,
and A'Dan's making me look
417
00:16:06,231 --> 00:16:08,269
like I don't know
what I'm doing.
418
00:16:08,269 --> 00:16:11,108
I am trying so hard
to get my team together
419
00:16:11,108 --> 00:16:12,711
and I need to turn this around.
420
00:16:12,711 --> 00:16:14,982
- Calamari's done, guys.
- Okay, good.
421
00:16:14,982 --> 00:16:17,253
Red team, let's go, come on.
Get some momentum.
Chili oil on top.
422
00:16:17,253 --> 00:16:18,957
Looking lovely.
You gotta hurry up.
423
00:16:18,957 --> 00:16:20,828
Service, please, pick up.
Table seven, let's go.
424
00:16:20,828 --> 00:16:24,401
Red team, second table,
three calamari, one scallop.
How long, please?
425
00:16:24,401 --> 00:16:26,606
- Five minutes.
- Five minutes, let's go.
426
00:16:26,606 --> 00:16:28,209
A'Dan, how many orders
do you have on right now?
427
00:16:28,209 --> 00:16:30,146
I have one order of calamari
on right now.
428
00:16:30,146 --> 00:16:31,481
What?
You should have three on.
429
00:16:31,481 --> 00:16:33,252
I can't do three orders
at the same time
430
00:16:33,252 --> 00:16:34,956
'cause that's gonna
overrun Ivy.
431
00:16:34,956 --> 00:16:36,793
But we need four calamari on.
432
00:16:36,793 --> 00:16:38,730
Molly:
I'm feeling really confident
433
00:16:38,730 --> 00:16:40,534
for the appetizer round
right now.
434
00:16:40,534 --> 00:16:42,203
The red team is being
a little louder
435
00:16:42,203 --> 00:16:43,940
and having more arguments
from what I'm hearing.
436
00:16:43,940 --> 00:16:46,613
A'Dan, A'Dan, you gotta get
another one, okay.
437
00:16:46,613 --> 00:16:49,852
And I think the blue team
is staying calm and collected.
438
00:16:49,852 --> 00:16:51,589
Blue team,
third ticket on order,
439
00:16:51,589 --> 00:16:53,693
- two scallops, two calamari.
Yes?
- Kids: Yes, Chef.
440
00:16:53,693 --> 00:16:56,465
- Heard, let's go.
- We're getting our appetizers
out
441
00:16:56,465 --> 00:16:58,503
- at a really good pace.
- Liya, we need those scallops.
442
00:16:58,503 --> 00:17:01,876
- I have them right here.
- Watch out, coming with this
carrot sauce.
443
00:17:01,876 --> 00:17:03,647
It's hot, hot.
444
00:17:03,647 --> 00:17:06,118
Molly: Grayson is a very vocal,
strong leader.
445
00:17:06,118 --> 00:17:09,257
And when it comes down to it,
I think that he can
lead us to victory.
446
00:17:09,257 --> 00:17:10,961
- Okay, service.
- Who dressed these salads?
447
00:17:10,961 --> 00:17:13,132
- Me and Molly worked together
on the salad.
- Yeah, very nice.
448
00:17:13,132 --> 00:17:14,735
Let's go, service, please.
449
00:17:14,735 --> 00:17:16,171
Table three, please.
Let's go.
450
00:17:18,075 --> 00:17:20,046
Ivy,
you gotta dress three.
451
00:17:20,046 --> 00:17:21,916
So you go squid, squid, squid,
salad, salad, salad.
452
00:17:21,916 --> 00:17:24,855
- I know but A'Dan doesn't have
a squid yet out.
- Hold on a minute.
453
00:17:24,855 --> 00:17:26,058
Stop. Stop. Stop.
454
00:17:27,427 --> 00:17:30,066
A'Dan, why haven't you cooked
three portions of calamari?
455
00:17:30,066 --> 00:17:33,038
I told him to do all three,
but he said we should
do one by one.
456
00:17:33,038 --> 00:17:34,441
It's on the same table.
457
00:17:34,441 --> 00:17:36,445
- Oh.
- Where's the other calamari?
458
00:17:36,445 --> 00:17:38,082
- The calamari is on right now.
- So this is all cooked
459
00:17:38,082 --> 00:17:40,486
then we cook another one,
then we wait and cook
another one?
460
00:17:40,486 --> 00:17:42,725
- Yes, Chef.
- What about three at the same
time?
461
00:17:42,725 --> 00:17:44,929
- Yeah.
- Gordon: Oh, boy.
462
00:17:44,929 --> 00:17:47,100
Come on, guys.
463
00:17:54,949 --> 00:17:56,920
A'Dan, Eva, come here,
captain, come here.
464
00:17:56,920 --> 00:17:59,324
Ivy, hurry up and dress that.
Quickly.
465
00:17:59,324 --> 00:18:00,861
This is ridiculous, you two.
466
00:18:00,861 --> 00:18:03,332
Nobody's working as a team.
467
00:18:03,332 --> 00:18:05,202
Why are you cooking
one calamari?
468
00:18:05,202 --> 00:18:06,539
I thought all three
469
00:18:06,539 --> 00:18:08,510
of the different calamaris
are at different tables.
470
00:18:08,510 --> 00:18:10,514
- Who told you that?
- Nobody.
471
00:18:10,514 --> 00:18:12,216
Help me out, Eva.
472
00:18:12,216 --> 00:18:14,555
I said we should do all three
at the same time.
473
00:18:14,555 --> 00:18:15,991
Absolutely.
474
00:18:15,991 --> 00:18:17,795
I don't exactly know
if A'Dan didn't hear me
475
00:18:17,795 --> 00:18:19,799
or is not listening to me.
476
00:18:19,799 --> 00:18:23,005
But whatever it is we have to
stop and start working together.
477
00:18:23,005 --> 00:18:25,009
Come on, let's go.
Wake up, both of you.
478
00:18:25,009 --> 00:18:27,480
Dear, oh dear.
Eva, after that table we got
479
00:18:27,480 --> 00:18:28,883
two scallops, two calamari.
Yes?
480
00:18:28,883 --> 00:18:30,520
- Kids: Yes, Chef.
- Thank you.
481
00:18:30,520 --> 00:18:32,023
Let's go.
482
00:18:32,023 --> 00:18:33,660
( music playing )
483
00:18:33,660 --> 00:18:35,196
All right,
that's good for that plate.
484
00:18:35,196 --> 00:18:36,498
Okay, we need more salad.
485
00:18:36,498 --> 00:18:38,068
- I can make salad.
- No, I got it.
486
00:18:38,068 --> 00:18:39,972
- Grayson, should I start a new
one?
- Yep.
487
00:18:39,972 --> 00:18:42,076
- Order up, Chef.
- Who's putting the sauce
on these plates?
488
00:18:42,076 --> 00:18:43,780
- That's Liya, Chef.
- Be careful, okay?
489
00:18:43,780 --> 00:18:45,717
- Yes, Chef. Don't drown it.
- Less sauce on there, okay.
490
00:18:45,717 --> 00:18:47,855
And look at me.
Stop sliding food on the plate.
491
00:18:47,855 --> 00:18:50,059
When you slide food on the plate
what's happening?
492
00:18:50,059 --> 00:18:52,731
- It's gonna smear.
- That's right.
So place it on there, okay.
493
00:18:52,731 --> 00:18:53,933
Don't slide it, yes?
494
00:18:53,933 --> 00:18:55,303
- Yes, Chef.
- Service, please.
495
00:18:55,303 --> 00:18:57,473
Table six, please,
thank you.
496
00:18:57,473 --> 00:19:00,012
Red team, an order.
Two covers, table nine.
497
00:19:00,012 --> 00:19:02,116
Listen up, Ivy.
One scallop, one calamari.
498
00:19:02,116 --> 00:19:03,687
- Kids: Yes, Chef.
- Let's go, guys.
499
00:19:03,687 --> 00:19:06,425
Ivy, you have two calamaris
just sitting there.
500
00:19:06,425 --> 00:19:08,362
I'm doing five things
at once.
501
00:19:08,362 --> 00:19:10,132
There's no point
in yelling at her.
502
00:19:10,132 --> 00:19:13,238
The appetizer round,
it's not going good at all.
503
00:19:13,238 --> 00:19:15,176
I think that Eva's a little bit
overwhelmed
504
00:19:15,176 --> 00:19:18,650
because A'Dan, he's not
a big, like, team player.
505
00:19:18,650 --> 00:19:20,754
All righty. Now, guys,
it's gonna be okay, all right.
506
00:19:20,754 --> 00:19:22,423
- Everybody calm down, okay.
- Yes, Chef.
507
00:19:22,423 --> 00:19:23,893
We have this, okay.
We have this, okay.
508
00:19:23,893 --> 00:19:25,797
- Yes, I believe in us, we just
have to work together.
- Ivy.
509
00:19:25,797 --> 00:19:27,935
Take them out,
those are ready to go.
Clean 'em up,
510
00:19:27,935 --> 00:19:30,272
- flip those over and you're
good to go, okay, honey.
- Yes, Chef.
511
00:19:30,272 --> 00:19:32,711
A'Dan"
Right now the red team
is like a mess
512
00:19:32,711 --> 00:19:35,049
but Aarón comes in and
he, like, saves the day.
513
00:19:35,049 --> 00:19:36,552
- There you go, young lady.
You're doing good.
- Let's make it beautiful.
514
00:19:36,552 --> 00:19:38,489
- You're doing good.
- Good.
515
00:19:38,489 --> 00:19:39,825
Service, please, pick up.
516
00:19:39,825 --> 00:19:41,228
Table ten, please,
thank you.
517
00:19:41,228 --> 00:19:42,664
He makes sure
we're doing everything right.
518
00:19:42,664 --> 00:19:44,200
Let them get some color first,
okay.
519
00:19:44,200 --> 00:19:47,240
He gets our communication back
on track.
520
00:19:47,240 --> 00:19:48,543
Make sure
they look identical.
521
00:19:48,543 --> 00:19:51,081
And right now our team is coming
back together.
522
00:19:51,081 --> 00:19:52,584
- Service, please.
- Good, well done.
523
00:19:52,584 --> 00:19:54,722
Service, please.
Table 12, pick up.
524
00:19:54,722 --> 00:19:57,060
- Red team, keep it going, yes.
- Yes, Chef.
525
00:19:57,060 --> 00:19:58,596
( music playing )
526
00:19:59,330 --> 00:20:02,671
( music playing )
527
00:20:02,671 --> 00:20:06,879
I have the blue team's calamari
and it is very good.
528
00:20:06,879 --> 00:20:08,616
The calamari's nicely charred.
529
00:20:08,616 --> 00:20:10,352
Okay, we need the calamari,
Molly.
530
00:20:10,352 --> 00:20:11,856
I got calamari done.
531
00:20:11,856 --> 00:20:14,461
So I got the red
team's scallops.
532
00:20:14,461 --> 00:20:17,701
The food was kind of cold
when it arrived.
533
00:20:17,701 --> 00:20:19,104
The seasoning was nice.
534
00:20:19,104 --> 00:20:20,139
It was okay.
535
00:20:20,139 --> 00:20:21,709
After these scallops,
one scallop, one calamari.
536
00:20:21,709 --> 00:20:23,646
- Yes, Chef.
- Is the calamari on?
537
00:20:23,646 --> 00:20:26,084
- No, Chef. I'm gonna get it
right now, Chef.
- Let's go.
538
00:20:26,084 --> 00:20:27,988
Come on, please.
539
00:20:27,988 --> 00:20:29,424
I have the blue team's scallops.
540
00:20:29,424 --> 00:20:30,894
I love the vegetables
541
00:20:30,894 --> 00:20:35,570
but the char on the scallops
were not very consistent.
542
00:20:35,570 --> 00:20:36,939
- Gordon: Blue team, last order,
yes.
- Yes, Chef.
543
00:20:36,939 --> 00:20:38,843
Two cover, table five.
One scallop, one calamari.
544
00:20:38,843 --> 00:20:40,246
- Heard?
- Yes, Chef.
545
00:20:40,246 --> 00:20:42,851
You're eating from the red
team's menu here.
546
00:20:42,851 --> 00:20:44,855
- How's the food?
- Usually I like my calamari
fried,
547
00:20:44,855 --> 00:20:47,594
so I was a little nervous
about having it not fried.
548
00:20:47,594 --> 00:20:50,166
- Yeah.
- But it's really good.
It's not chewy.
549
00:20:50,166 --> 00:20:53,005
It's not tough.
I like the way the artichokes
are in there, too.
550
00:20:53,005 --> 00:20:55,209
Gives it a little bit
of a crunch.
551
00:20:55,209 --> 00:20:57,815
- Okay, these look gorgeous.
- Last table, table nine.
Thank you.
552
00:20:57,815 --> 00:21:00,252
Right, red team,
look at me.
Line up here.
553
00:21:00,252 --> 00:21:02,758
That was a slow start
and a strong finish.
554
00:21:02,758 --> 00:21:04,528
- Yes, Chef.
- But, Captain, you need to open
up.
555
00:21:04,528 --> 00:21:06,131
- Yes, Chef, I will.
- You need to talk more.
556
00:21:06,131 --> 00:21:08,135
And, A'Dan,
you need to listen more.
557
00:21:08,135 --> 00:21:09,872
- Yes, Chef. Yes, Chef.
- Is that clear?
558
00:21:09,872 --> 00:21:12,110
Clear down, drink some water.
Let's go.
559
00:21:12,110 --> 00:21:14,147
Right now my strategy
for the entrées
560
00:21:14,147 --> 00:21:18,556
is for me to be on plating
so that I can talk with my team
561
00:21:18,556 --> 00:21:21,294
and that everyone can be in sync
and happy.
562
00:21:21,294 --> 00:21:23,733
Good job.
We'll do better
in the entrées.
563
00:21:25,302 --> 00:21:27,541
Liya, I actually think
564
00:21:27,541 --> 00:21:29,612
that how we had it set up
this time worked
565
00:21:29,612 --> 00:21:31,214
and I think we should
just continue it, okay?
566
00:21:31,214 --> 00:21:33,920
- So I'm doing sea bass?
- As team captain,
567
00:21:33,920 --> 00:21:37,628
I should be right here quality
checking everything as it comes.
568
00:21:37,628 --> 00:21:39,598
I want Liya doing the sea bass
569
00:21:39,598 --> 00:21:43,071
because we know that she can
cook fish extremely well
570
00:21:43,071 --> 00:21:46,344
then I can make the sides and
these plates look really good.
571
00:21:46,344 --> 00:21:47,480
I think it would
be a good idea
572
00:21:47,480 --> 00:21:48,983
if Grayson did stay here
573
00:21:48,983 --> 00:21:51,288
'cause the quality
that went out was really good.
574
00:21:52,256 --> 00:21:54,294
- Red team, we ready?
- Kids: Yes, Chef.
575
00:21:54,294 --> 00:21:55,864
- Blue team, are we ready?
- Kids: Yes, Chef.
576
00:21:55,864 --> 00:21:57,701
Red team, fire now, two bass,
two strip, please.
577
00:21:57,701 --> 00:22:00,472
- Let's go.
- Okay, got it. So remember,
talk with Ivy.
578
00:22:00,472 --> 00:22:02,611
Fire now, blue team,
two bass,
579
00:22:02,611 --> 00:22:04,013
two New York strip, please,
let's go.
580
00:22:04,013 --> 00:22:05,249
Liya, I'm gonna
start my steak
581
00:22:05,249 --> 00:22:06,586
- before you start anything.
- Okay.
582
00:22:06,586 --> 00:22:08,088
Give me a time, please, Eva.
583
00:22:08,088 --> 00:22:10,594
- Six minutes, yes.
- Let's go. Two and two,
let's go.
584
00:22:10,594 --> 00:22:12,363
Okay, talk to Ivy.
Talk to Ivy.
585
00:22:12,363 --> 00:22:15,169
Ivy, I'm getting my steak
in right now, so--
586
00:22:15,169 --> 00:22:17,106
Stop.
587
00:22:17,106 --> 00:22:18,543
Look at that pan.
588
00:22:18,543 --> 00:22:20,312
What's wrong with that, Eva?
589
00:22:20,312 --> 00:22:21,682
- It's not hot enough.
- Thank you.
590
00:22:21,682 --> 00:22:24,053
Get it out, please.
Oh, boy.
591
00:22:24,053 --> 00:22:26,692
- So look at that.
- Yeah, I need to throw that
away.
592
00:22:26,692 --> 00:22:28,262
You can't just
throw that away.
593
00:22:28,262 --> 00:22:29,899
I really feel the pressure
right now
594
00:22:29,899 --> 00:22:31,802
because I messed up
a couple of times.
595
00:22:31,802 --> 00:22:34,207
So I'm really not feeling
confident.
596
00:22:34,207 --> 00:22:36,579
What did the Chef say
about a hot pan?
597
00:22:36,579 --> 00:22:38,181
Always has
to be steaming hot.
598
00:22:38,181 --> 00:22:40,219
If your pan's not hot,
what do you do?
599
00:22:40,219 --> 00:22:41,956
Wait.
600
00:22:41,956 --> 00:22:44,929
I don't want to screw up
and have my team screw up.
601
00:22:44,929 --> 00:22:47,801
I don't want to send them home
for my mistake.
602
00:22:47,801 --> 00:22:49,738
- So in and lay away, yes?
- Yes, Chef.
603
00:22:49,738 --> 00:22:51,842
- Now that's a hot pan, right?
- Yes, Chef.
604
00:22:51,842 --> 00:22:53,813
- Now we got color on there,
yes?
- Yes, Chef.
605
00:22:53,813 --> 00:22:54,848
No color, no what?
606
00:22:54,848 --> 00:22:56,284
- No color, no flavor.
- That's right.
607
00:22:56,284 --> 00:22:58,523
Good.
Let's go, A'Dan, please.
608
00:22:58,523 --> 00:23:01,562
( music playing )
609
00:23:02,931 --> 00:23:04,902
Grayson, two New York strip,
two bass,
610
00:23:04,902 --> 00:23:06,539
how long for that first table,
please?
611
00:23:06,539 --> 00:23:08,342
- Okay, six minutes.
- New York strip are in?
612
00:23:08,342 --> 00:23:10,346
Look at me.
The sea bass needs to go in now.
613
00:23:10,346 --> 00:23:12,083
- Yes. Yes, Chef.
- Liya, get the sea bass in.
614
00:23:12,083 --> 00:23:14,888
Liya: I kinda wanna let someone
else do the sea bass.
615
00:23:14,888 --> 00:23:16,759
It's really hard
to manage and cook,
616
00:23:16,759 --> 00:23:19,230
especially in a real kitchen.
617
00:23:19,230 --> 00:23:21,502
I'm afraid that I might fail
on my team
618
00:23:21,502 --> 00:23:22,938
and I don't want my team
to fail.
619
00:23:22,938 --> 00:23:24,975
Liya, come on, we gotta go.
We gotta start dressing.
620
00:23:24,975 --> 00:23:27,046
( music playing )
621
00:23:49,525 --> 00:23:53,498
( music playing )
622
00:23:53,498 --> 00:23:56,639
Keep it going, yes?
Grayson, after two
New York strip, two bass,
623
00:23:56,639 --> 00:23:59,110
we come back to two more
strip and two more bass.
624
00:23:59,110 --> 00:24:00,547
- Got it. Yes, Chef.
- Yes?
625
00:24:00,547 --> 00:24:01,816
As team captain,
626
00:24:01,816 --> 00:24:05,289
I have to be at the head
of our station
627
00:24:05,289 --> 00:24:06,692
making sure everything's
going well.
628
00:24:06,692 --> 00:24:08,696
Molly,
we need the steaks.
629
00:24:08,696 --> 00:24:10,199
Yes, they're almost ready.
630
00:24:10,199 --> 00:24:11,636
I came in as the grill master
631
00:24:11,636 --> 00:24:12,938
and I'm super excited
632
00:24:12,938 --> 00:24:15,710
'cause I know
that I can ace these steaks.
633
00:24:15,710 --> 00:24:17,514
It's the one thing
I'm good at doing.
634
00:24:17,514 --> 00:24:18,983
Service, please.
635
00:24:18,983 --> 00:24:20,987
It's table seven.
636
00:24:20,987 --> 00:24:22,591
Thank you.
Go.
637
00:24:22,591 --> 00:24:24,093
Well done.
Grayson, good job, yes?
638
00:24:24,093 --> 00:24:26,264
( music playing )
639
00:24:26,264 --> 00:24:28,970
- Grayson, two strip, two bass,
going now.
- Yes, Chef.
640
00:24:28,970 --> 00:24:31,609
After that we got three New York
strip, one bass. Heard?
641
00:24:31,609 --> 00:24:33,345
- Yes, Chef, heard.
- Let's go.
642
00:24:33,345 --> 00:24:35,416
- How long, please, Eva?
- Two minutes.
643
00:24:35,416 --> 00:24:37,119
Two minutes, let's go.
644
00:24:37,119 --> 00:24:39,157
- Eva, we're gonna need that
broccoli on.
- Okay.
645
00:24:39,157 --> 00:24:42,296
- Eva, Eva, Eva, Eva, do these
look good?
- Yes?
646
00:24:42,296 --> 00:24:44,200
Check with Gordon, okay?
647
00:24:44,200 --> 00:24:45,603
Gordon,
do these look good?
648
00:24:45,603 --> 00:24:47,139
- No.
- Talk to your captain.
649
00:24:47,139 --> 00:24:48,910
- Where's your captain gone?
- I'm right here.
650
00:24:48,910 --> 00:24:51,147
Eva, she's asking me
is the bass cooked
651
00:24:51,147 --> 00:24:52,617
and you're standing
next to her.
652
00:24:52,617 --> 00:24:54,387
You two aren't even talking
to each other. Come on.
653
00:24:54,387 --> 00:24:55,790
Yes, Chef.
654
00:24:55,790 --> 00:24:59,397
It is so tough because
I'm trying to help Ivy
655
00:24:59,397 --> 00:25:01,368
but I'm also trying
to help A'Dan
656
00:25:01,368 --> 00:25:03,606
and I'm trying
to do my own job.
657
00:25:03,606 --> 00:25:05,476
This is so much.
658
00:25:05,476 --> 00:25:07,514
I gotta turn this around.
I have to do this.
659
00:25:07,514 --> 00:25:09,685
Table 12, please.
Go.
660
00:25:09,685 --> 00:25:12,223
Guys, we're the top six
in America.
661
00:25:12,223 --> 00:25:14,427
We don't need Gordon Ramsay.
662
00:25:14,427 --> 00:25:16,164
( indistinct chatter )
663
00:25:16,164 --> 00:25:18,770
- How are you guys doing
tonight?
- We're doing really great--
664
00:25:18,770 --> 00:25:20,974
- Yeah. You having a nice
dinner?
- Yeah, all was amazing.
665
00:25:20,974 --> 00:25:23,913
Wonderful.
Everything is cooked properly?
666
00:25:23,913 --> 00:25:26,685
- You tell me.
- I mean, that is fully rare.
667
00:25:26,685 --> 00:25:27,921
It's a little blue.
668
00:25:27,921 --> 00:25:29,658
That's cold.
I'll be back.
669
00:25:29,658 --> 00:25:31,027
Thank you so much.
670
00:25:31,027 --> 00:25:33,065
Grayson,
three New York strip,
one bass,
671
00:25:33,065 --> 00:25:35,369
followed by three bass,
one New York strip, yes?
672
00:25:35,369 --> 00:25:36,806
- Kids: Yes, Chef.
- Let's go.
673
00:25:36,806 --> 00:25:39,077
A'Dan, get ready for
your next one, okay.
674
00:25:39,077 --> 00:25:40,379
Oh, no.
What's wrong?
675
00:25:40,379 --> 00:25:42,651
- What table?
- This is table seven.
676
00:25:42,651 --> 00:25:44,353
Seven, oh, no.
677
00:25:44,353 --> 00:25:46,592
Blue team?
678
00:25:46,592 --> 00:25:48,696
Molly?
You of all people.
679
00:25:48,696 --> 00:25:51,669
- You're the girl that grew up
on the grill. Come on.
- Yes, I was rushing.
680
00:25:51,669 --> 00:25:54,908
- Fire one more New York strip
urgently, please, let's go.
- Yes, Chef.
681
00:25:54,908 --> 00:25:56,912
Seven minutes, please,
Miss Daphne.
682
00:25:56,912 --> 00:25:59,117
- Dear, oh, dear, hurry up!
- Yes, Chef.
683
00:25:59,117 --> 00:26:01,989
I didn't think
this is how it would go.
684
00:26:01,989 --> 00:26:04,728
You know,
Gordon is yelling at me.
685
00:26:04,728 --> 00:26:07,366
I'm just wondering
how I could get that far off.
686
00:26:07,366 --> 00:26:10,907
I know that I can do better and
you know I'm kinda disappointed.
687
00:26:10,907 --> 00:26:12,911
I'm kinda mad at myself
right now.
688
00:26:12,911 --> 00:26:14,681
Come on, Molly,
do not put your head down.
689
00:26:14,681 --> 00:26:15,817
Lift the head up, please.
690
00:26:15,817 --> 00:26:17,788
- You got it?
- I got it.
691
00:26:17,788 --> 00:26:19,658
( overlapping chatter )
692
00:26:19,658 --> 00:26:21,929
( music playing )
693
00:26:24,200 --> 00:26:26,972
Service, please.
Table nine, thank you. Go.
694
00:26:26,972 --> 00:26:28,910
- Right, Ivy.
- Yes, Chef.
695
00:26:28,910 --> 00:26:31,281
Two bass, two New York strip,
after that is three
New York strip,
696
00:26:31,281 --> 00:26:32,851
- one bass.
- Yes, Chef.
697
00:26:32,851 --> 00:26:34,688
- Three New York strip on,
one bass in, Ivy.
- Yes, Chef.
698
00:26:34,688 --> 00:26:36,090
- Yes, Chef.
- A'Dan, stop.
699
00:26:36,090 --> 00:26:38,028
- You're on fire, young man.
- Be careful.
700
00:26:38,028 --> 00:26:40,332
It's too hot.
701
00:26:42,069 --> 00:26:43,338
Out of the way.
702
00:26:43,338 --> 00:26:45,275
Hot.
703
00:26:50,219 --> 00:26:54,427
- I got it, I got it, I got it.
- Service, please.
704
00:26:54,427 --> 00:26:56,832
- You happy with that?
- Yes, Chef.
705
00:26:56,832 --> 00:26:58,603
- Good.
- I have two more bass.
706
00:26:58,603 --> 00:27:00,740
Who cooked this?
707
00:27:02,042 --> 00:27:04,380
- Who gave you this fish?
- I did, Chef.
708
00:27:04,380 --> 00:27:07,386
Stop. Look at me.
Why are we rushing?
709
00:27:07,386 --> 00:27:09,525
- I thought we wanted
to win this.
- Yes, Chef.
710
00:27:09,525 --> 00:27:11,494
Can you get that back
in the pan, please?
711
00:27:11,494 --> 00:27:13,365
Dear, oh, dear.
That is not cooked.
712
00:27:13,365 --> 00:27:16,037
Liya:
I knew this would happen.
I'm over here cooking
713
00:27:16,037 --> 00:27:18,709
raw sea bass and I have no
confidence in myself right now.
714
00:27:18,709 --> 00:27:20,847
Can you switch with me?
Okay, I can't do this.
715
00:27:20,847 --> 00:27:23,619
- Everybody makes mistakes.
- Your bass is inside, okay.
You're doing good.
716
00:27:23,619 --> 00:27:25,523
You're doing good.
Okay, come on.
Stick with it.
717
00:27:25,523 --> 00:27:26,859
Hey, come here.
718
00:27:26,859 --> 00:27:29,096
Liya:
I don't wanna let my team down
719
00:27:29,096 --> 00:27:31,467
and right now I feel very,
very bad.
720
00:27:31,467 --> 00:27:34,708
- You can't give up.
Can you bounce back?
- Yes, Chef. Yes, Chef.
721
00:27:34,708 --> 00:27:37,279
Dry your eyes.
Okay, good girl.
722
00:27:37,279 --> 00:27:40,018
- Yes, Chef.
- Bounce back, please. Let's go.
723
00:27:40,018 --> 00:27:42,022
Liya's struggling a little bit
and so is Molly.
724
00:27:42,022 --> 00:27:43,559
We need to get back on track.
725
00:27:43,559 --> 00:27:45,897
- New York strip, let's go. Go.
- Thank you.
726
00:27:45,897 --> 00:27:47,601
Ask Miss Daphne, thank you.
727
00:27:47,601 --> 00:27:50,405
Hopefully, hopefully,
we can push through.
728
00:27:50,405 --> 00:27:52,042
This, sir,
729
00:27:52,042 --> 00:27:55,282
should be perfectly cooked
to your liking we hope.
730
00:27:55,282 --> 00:27:58,923
- Man: Let's see what we got.
- Woman: Oh, wow!
731
00:27:58,923 --> 00:28:00,259
- He's happy?
- Already know.
732
00:28:00,259 --> 00:28:02,731
- Thank you so much for coming.
Enjoy.
- Thank you.
733
00:28:02,731 --> 00:28:04,902
Really hot behind, hot behind.
734
00:28:04,902 --> 00:28:07,139
- How long for the bass?
- Three minutes.
735
00:28:07,139 --> 00:28:10,279
- I got this plate in.
- Let's go.
736
00:28:10,279 --> 00:28:12,383
Hot, hot, hot, hot.
737
00:28:12,383 --> 00:28:13,819
Eva: A'Dan,
can you help me plate?
738
00:28:13,819 --> 00:28:15,188
- Yes, I can.
- Thank you.
739
00:28:15,188 --> 00:28:17,393
- A'Dan, Eva, come on, let's go.
- Eva: Yes, Chef.
740
00:28:17,393 --> 00:28:19,463
- Steaks on.
- Okay.
741
00:28:19,463 --> 00:28:21,301
- Ready?
- Ivy shouldn't be cooking
and plating.
742
00:28:21,301 --> 00:28:23,071
She should be cooking, but right
now, nobody else is plating.
743
00:28:23,071 --> 00:28:25,944
- Come on, A'Dan. Hey, you two,
- Excuse me. Excuse me.
744
00:28:25,944 --> 00:28:27,881
who's doing what here?
745
00:28:27,881 --> 00:28:30,720
- Hey, A'Dan--
- Who is doing what?
746
00:28:30,720 --> 00:28:32,089
Me and Eva are plating.
747
00:28:32,089 --> 00:28:33,693
- Ivy, please continue cooking.
- Yeah, you can cook.
748
00:28:33,693 --> 00:28:35,329
It's unfair that she's
cooking beautifully,
749
00:28:35,329 --> 00:28:37,399
you two aren't even talking
to each other. Come on.
750
00:28:37,399 --> 00:28:38,970
- Okay.
- Gordon: Service.
751
00:28:38,970 --> 00:28:41,909
Two bass, two New York strip,
table two, let's go.
752
00:28:41,909 --> 00:28:44,013
Table two, please,
thank you.
753
00:28:44,013 --> 00:28:46,251
Three New York strip,
one bass, let's go.
754
00:28:46,251 --> 00:28:47,754
- Table two, please. Thank you.
- Thank you.
755
00:28:47,754 --> 00:28:49,390
Liya, I'm really happy
with that fish.
756
00:28:49,390 --> 00:28:51,227
You bounced back, okay.
That's what we needed.
757
00:28:51,227 --> 00:28:53,298
( music playing )
758
00:28:54,367 --> 00:28:56,337
It looks like you guys are
having a lovely dinner
759
00:28:56,337 --> 00:28:58,375
here this evening.
How's everything been?
760
00:28:58,375 --> 00:29:01,949
I think the sea bass
so far has been my favorite.
761
00:29:01,949 --> 00:29:03,586
- Really? That's good.
- Yeah.
762
00:29:03,586 --> 00:29:05,188
And the plating,
was it beautiful?
763
00:29:05,188 --> 00:29:08,228
- The plating was absolutely
superb.
- Good.
764
00:29:08,228 --> 00:29:10,767
Ivy, how's that
last fish looking?
765
00:29:10,767 --> 00:29:13,305
Still a little bit raw.
They're almost done.
766
00:29:13,305 --> 00:29:15,008
Service, please.
767
00:29:15,008 --> 00:29:16,612
- Who cooked this fish?
Beautiful.
- Ivy.
768
00:29:16,612 --> 00:29:18,114
- They are beautiful.
- Yes, Chef.
769
00:29:18,114 --> 00:29:20,853
I'm doing really, really well
on my sea bass.
770
00:29:20,853 --> 00:29:22,256
Really beautiful, let's go.
771
00:29:22,256 --> 00:29:24,360
But Eva and A'Dan are
struggling.
772
00:29:24,360 --> 00:29:27,433
- Okay. I finished the steak
plating.
- Good job.
773
00:29:30,105 --> 00:29:33,144
- Red team, stop.
- Yes, Chef.
774
00:29:33,144 --> 00:29:34,447
Who cooked that?
775
00:29:44,166 --> 00:29:46,137
- Red team, stop.
- Yes, Chef.
776
00:29:46,137 --> 00:29:47,507
Who cooked that?
777
00:29:49,544 --> 00:29:51,481
I did.
I gotta redo that, Chef.
778
00:29:51,481 --> 00:29:52,884
It's not okay,
young man.
779
00:29:52,884 --> 00:29:54,988
Red team, all of you come here.
780
00:29:54,988 --> 00:29:58,228
Right now my team is not
working together at all.
781
00:29:58,228 --> 00:30:01,602
This should be
not as hard as it is.
782
00:30:01,602 --> 00:30:03,371
What has happened
to our teamwork?
783
00:30:03,371 --> 00:30:05,342
- I don't know.
- It's disappeared.
784
00:30:05,342 --> 00:30:08,281
- Yeah. Um...
- She's cooking beautifully.
785
00:30:08,281 --> 00:30:11,120
The sea bass is
absolutely perfect
786
00:30:11,120 --> 00:30:14,126
and you're throwing
that at me.
787
00:30:14,126 --> 00:30:16,899
I guess I checked three others
788
00:30:16,899 --> 00:30:18,602
and thought-- assumed
that one would've been good.
789
00:30:18,602 --> 00:30:20,172
I should've checked
that one, too.
790
00:30:20,172 --> 00:30:22,977
I don't know if I--
if I did the right choice
791
00:30:22,977 --> 00:30:24,715
as putting A'Dan on the steak
792
00:30:24,715 --> 00:30:26,484
'cause he's having
a really tough time
793
00:30:26,484 --> 00:30:29,423
working with me in general
and working with everyone.
794
00:30:29,423 --> 00:30:30,993
- Are we done?
- No.
795
00:30:30,993 --> 00:30:33,498
- Can we be better?
- Kids: Yes, Chef.
796
00:30:33,498 --> 00:30:34,701
Get it back in the pan.
797
00:30:34,701 --> 00:30:36,605
A'Dan, check all
the other ones, okay.
798
00:30:36,605 --> 00:30:38,609
I just need him to really
step it up right now.
799
00:30:38,609 --> 00:30:40,646
Okay, team,
how's it going?
800
00:30:40,646 --> 00:30:43,218
- A'Dan, are those cooked?
- Eva, I can't make the steak
cook quickly.
801
00:30:43,218 --> 00:30:45,122
- I'll be better basting
the steak right now, okay?
- Good.
802
00:30:45,122 --> 00:30:47,861
- 'Cause I need that steak.
- Do you have the broccoli on?
803
00:30:47,861 --> 00:30:50,365
- Put the broccoli on.
- I'm going to.
804
00:30:50,365 --> 00:30:51,835
Stop, that's enough.
805
00:30:51,835 --> 00:30:53,438
Go, table 11, please.
806
00:30:53,438 --> 00:30:56,545
( music playing )
807
00:30:59,483 --> 00:31:01,020
Mmm.
808
00:31:01,020 --> 00:31:03,224
- ( indistinct chatter )
- Gordon: They look beautiful.
809
00:31:03,224 --> 00:31:06,130
- Plate the steak.
- Well done.
810
00:31:06,130 --> 00:31:07,299
Nice.
811
00:31:07,299 --> 00:31:08,501
Let's go.
812
00:31:08,501 --> 00:31:10,840
We are so close to the end
of this entrée round
813
00:31:10,840 --> 00:31:12,844
and we just need
to crank it out.
814
00:31:12,844 --> 00:31:14,447
Service, please.
815
00:31:14,447 --> 00:31:17,587
( music playing )
816
00:31:20,459 --> 00:31:22,831
Eva, how long, please?
Three New York strip, one bass.
817
00:31:22,831 --> 00:31:24,801
- How-- Five minutes.
- Let's go.
818
00:31:24,801 --> 00:31:26,170
Come on, A'Dan,
you've opened the oven door.
819
00:31:26,170 --> 00:31:28,007
- Get 'em in.
- Who turned off my pan?
820
00:31:28,007 --> 00:31:29,578
No one turned off your pan.
821
00:31:29,578 --> 00:31:33,485
Chef, please,
red team are way behind here.
822
00:31:33,485 --> 00:31:36,892
Right now I need
three New York strip,
one bass, please.
823
00:31:36,892 --> 00:31:38,596
You gotta take
your time, okay.
824
00:31:38,596 --> 00:31:40,098
You're rushing this process.
825
00:31:40,098 --> 00:31:41,969
There's only one way
to sear meat.
826
00:31:41,969 --> 00:31:43,706
- What's the right way?
- Slow.
827
00:31:43,706 --> 00:31:47,680
Aarón steps in to help and I'm--
I'm kind of relieved right now
828
00:31:47,680 --> 00:31:49,483
because A'Dan's listening
to him.
829
00:31:49,483 --> 00:31:50,987
You gotta render that fat.
830
00:31:50,987 --> 00:31:52,824
You gotta do it
the right way, okay?
831
00:31:52,824 --> 00:31:55,295
- All right, so you need to kind
of step it up, okay, Eva?
- Yeah.
832
00:31:55,295 --> 00:31:57,634
- You're the captain, you gotta
hold onto this, okay?
- Yes, Chef.
833
00:31:57,634 --> 00:31:58,903
Eva, I got
the New York strip in.
834
00:31:58,903 --> 00:32:01,575
Good job,
'cause I need it now, okay.
835
00:32:01,575 --> 00:32:03,612
( music playing )
836
00:32:03,612 --> 00:32:04,881
I enjoyed the experience.
837
00:32:04,881 --> 00:32:07,453
Red team's steak are
a little bit salty
838
00:32:07,453 --> 00:32:12,496
and coloring not as great
as I expected it.
839
00:32:12,496 --> 00:32:14,534
Table 12, please.
Go.
840
00:32:14,534 --> 00:32:19,009
- What's next?
- Okay, so now we just need
A'Dan to do the steaks.
841
00:32:19,009 --> 00:32:20,378
When those fish come out,
842
00:32:20,378 --> 00:32:22,382
you gotta get them out
and you gotta baste them, okay.
843
00:32:22,382 --> 00:32:24,955
( music playing )
844
00:32:28,461 --> 00:32:31,300
Blue team, there are three bass,
one New York strip, yes?
845
00:32:31,300 --> 00:32:33,404
Red team, you got three bass,
one New York strip.
846
00:32:33,404 --> 00:32:35,475
- Last two tables, yes?
- Kids: Yes, Chef.
847
00:32:35,475 --> 00:32:38,516
- Let's go.
- Just got sea bass ready.
848
00:32:38,516 --> 00:32:40,318
Behind, hot behind.
849
00:32:40,318 --> 00:32:42,557
Okay, clear down,
clear down.
850
00:32:44,961 --> 00:32:47,634
- Gordon: Let's go, guys.
- Open oven.
851
00:32:48,936 --> 00:32:51,975
Come on, let's go.
Let's go. Let's go.
852
00:32:51,975 --> 00:32:54,213
( music playing )
853
00:32:54,213 --> 00:32:55,348
Daphne: This is good.
854
00:32:55,348 --> 00:32:58,288
Looks like you guys are
enjoying.
855
00:32:58,288 --> 00:32:59,356
Really good?
856
00:32:59,356 --> 00:33:01,160
This is perfectly
well done.
857
00:33:01,160 --> 00:33:02,329
I don't normally
eat broccoli
858
00:33:02,329 --> 00:33:04,333
but the broccoli relish
was awesome.
859
00:33:04,333 --> 00:33:07,540
Please continue enjoying.
Thank you so much for being
with us here tonight at NoMad.
860
00:33:07,540 --> 00:33:10,312
I had the sea bass.
It was cooked perfectly.
861
00:33:10,312 --> 00:33:14,053
I mean, I couldn't ask
for any other perfect dish.
It was great.
862
00:33:14,053 --> 00:33:16,090
Man: It was a little
overpowering with the salt.
863
00:33:16,090 --> 00:33:19,430
So I was missing some
of that New York strip flavor.
864
00:33:19,430 --> 00:33:21,735
Watch out, hot behind,
hot behind.
865
00:33:22,937 --> 00:33:24,073
Blue team, last table.
866
00:33:24,073 --> 00:33:25,743
I want it perfect.
Let's go.
867
00:33:25,743 --> 00:33:27,947
- Soon as you can, please,
Molly.
- Yes, Chef.
868
00:33:27,947 --> 00:33:29,985
- This isn't hot.
- It's not hot?
869
00:33:29,985 --> 00:33:32,155
Okay, please, put it on there
for a few seconds.
870
00:33:32,155 --> 00:33:35,061
- How long, please, A'Dan?
- Three minutes, Chef.
871
00:33:35,061 --> 00:33:37,232
Let's go.
872
00:33:37,232 --> 00:33:39,403
The skin's crispy, okay.
Good job.
873
00:33:39,403 --> 00:33:41,642
Service, please.
874
00:33:41,642 --> 00:33:43,411
Table four, please.
Two bass.
875
00:33:44,246 --> 00:33:45,850
- Okay, thank you.
- Go.
876
00:33:45,850 --> 00:33:47,019
Thank you.
877
00:33:47,019 --> 00:33:49,591
Hey,
it's a restaurant standard.
878
00:33:49,591 --> 00:33:51,795
Okay? We're not grilling.
We're not barbecuing.
879
00:33:51,795 --> 00:33:54,601
- It is a fine dining
restaurant.
- Kids: Yes, Chef.
880
00:33:54,601 --> 00:33:56,972
Well done.
Drink some water, please,
all of you now.
881
00:33:56,972 --> 00:33:59,476
( music playing )
882
00:33:59,476 --> 00:34:02,717
Ivy, how much longer
until we have that last bass?
883
00:34:02,717 --> 00:34:04,554
- 30 seconds.
- Good job.
884
00:34:04,554 --> 00:34:06,692
Now, I mean, our plates are
looking pretty good.
885
00:34:06,692 --> 00:34:09,129
- It's good. Just leave it.
- Let's go, guys.
886
00:34:09,129 --> 00:34:10,933
Last table, table eight.
887
00:34:10,933 --> 00:34:12,604
We finished pretty strong
888
00:34:12,604 --> 00:34:16,377
and I feel like we might just
have a little sliver of hope.
889
00:34:16,377 --> 00:34:18,549
Well done on the cooking.
Okay?
890
00:34:18,549 --> 00:34:21,688
- Yes, Chef.
- We still need to work stronger
as a team.
891
00:34:21,688 --> 00:34:22,957
- Yes, Chef.
- Yes?
892
00:34:22,957 --> 00:34:24,928
- Yes, Chef.
- Clear down quickly, yes?
893
00:34:24,928 --> 00:34:26,865
( music playing )
894
00:34:26,865 --> 00:34:28,301
- Salty.
- This is too salty.
895
00:34:28,301 --> 00:34:30,405
I can't even--
I can't even eat that.
896
00:34:31,808 --> 00:34:34,714
I think my team has done enough
to get into the top five.
897
00:34:34,714 --> 00:34:36,450
So I think it's very tight
898
00:34:36,450 --> 00:34:38,154
because it could
be either one of us.
899
00:34:38,154 --> 00:34:40,993
( music playing )
900
00:34:40,993 --> 00:34:42,396
Blue team did great on my bass.
901
00:34:42,396 --> 00:34:44,333
I had a really nice crispy skin.
902
00:34:44,333 --> 00:34:47,974
All the shaved squash
was seasoned perfectly
903
00:34:47,974 --> 00:34:51,314
and it looks like the red team
also did a really good job
904
00:34:51,314 --> 00:34:53,351
on the sear
on the New York steaks.
905
00:34:53,351 --> 00:34:55,088
The char looks really nice.
906
00:34:55,088 --> 00:34:57,359
Our food tastes really good
and maybe we've won
907
00:34:57,359 --> 00:34:59,664
because the taste
of how good it is.
908
00:34:59,664 --> 00:35:02,135
( music playing )
909
00:35:06,745 --> 00:35:08,114
- That was tough.
- Wow.
910
00:35:08,114 --> 00:35:09,951
Really tough.
Let me tell you.
911
00:35:09,951 --> 00:35:11,420
How was it down
in the dining room?
912
00:35:11,420 --> 00:35:13,491
You know, a lot
of happy customers,
913
00:35:13,491 --> 00:35:16,497
but there were a number
of things that were cooked
914
00:35:16,497 --> 00:35:18,869
completely irregularly,
over salted.
915
00:35:18,869 --> 00:35:22,109
Red team, Eva could've
been a little bit stronger
with her voice,
916
00:35:22,109 --> 00:35:26,250
but I think she was a little bit
put off because of the stigma
around A'Dan.
917
00:35:26,250 --> 00:35:28,822
- Now, blue team dropped the
ball a few times.
- Yep.
918
00:35:28,822 --> 00:35:31,394
You know we had a New York strip
from the blue team sent back,
it was raw.
919
00:35:31,394 --> 00:35:33,565
That's hard to overlook.
You know, we can get
a couple mistakes
920
00:35:33,565 --> 00:35:36,638
on the garnishes,
but the main proteins.
921
00:35:36,638 --> 00:35:38,007
But the blue team for me
922
00:35:38,007 --> 00:35:38,876
did communicate
923
00:35:38,876 --> 00:35:40,613
and bounced back at the end,
which is good.
924
00:35:40,613 --> 00:35:42,349
And the only thing that matters
here is synchronicity,
925
00:35:42,349 --> 00:35:44,153
communication,
working as a team.
926
00:35:44,153 --> 00:35:47,192
- Unfortunately, only one team
can win tonight.
- Yep, you're right.
927
00:35:47,192 --> 00:35:49,296
- Really tough.
- Absolutely.
928
00:35:49,296 --> 00:35:51,167
- Yeah?
- I think so.
929
00:35:52,369 --> 00:35:54,239
( music playing )
930
00:35:54,239 --> 00:35:55,710
Ladies and gentlemen,
how are we?
931
00:35:55,710 --> 00:35:57,980
- All: Good.
- Well, thank you for giving us
932
00:35:57,980 --> 00:36:01,722
the opportunity to cook
in this incredible restaurant.
933
00:36:01,722 --> 00:36:05,863
Would you guys like to meet
your incredible, talented chefs
934
00:36:05,863 --> 00:36:07,399
that cooked tonight's dinner?
935
00:36:07,399 --> 00:36:08,802
- All: Yes.
- Yes?
936
00:36:08,802 --> 00:36:13,011
Ladies and gentlemen,
the blue team and the red team.
937
00:36:13,011 --> 00:36:16,183
( cheers and applause )
938
00:36:17,185 --> 00:36:19,023
They're kids.
939
00:36:19,023 --> 00:36:22,162
( cheers and applause )
940
00:36:24,400 --> 00:36:26,103
That is right,
ladies and gentlemen.
941
00:36:26,103 --> 00:36:27,874
They are kids.
942
00:36:28,976 --> 00:36:31,213
Tonight's dinner was cooked
by these incredible six,
943
00:36:31,213 --> 00:36:35,723
amazing, young children
from "MasterChef Junior."
944
00:36:35,723 --> 00:36:38,294
- Where's Chef Rudy?
So, first of all...
- Here.
945
00:36:38,294 --> 00:36:40,733
- ...thank you for handing over
that amazing kitchen.
- Absolutely.
946
00:36:40,733 --> 00:36:43,471
- Thank you. It was amazing.
- I trust you enjoyed dinner.
Thank you so much.
947
00:36:43,471 --> 00:36:46,110
- Do you have a question for
these talented chefs?
- Yeah.
948
00:36:46,110 --> 00:36:48,147
Did you guys break anything
in my kitchen?
949
00:36:48,147 --> 00:36:49,684
We didn't break anything,
950
00:36:49,684 --> 00:36:52,590
- but we definitely burned some
stuff.
- Yeah, we burned.
951
00:36:52,590 --> 00:36:53,926
( all laugh )
952
00:36:53,926 --> 00:36:56,665
- Yes.
- ( cheers and applause )
953
00:36:56,665 --> 00:36:58,034
Oh, boy.
954
00:36:58,034 --> 00:36:59,738
Well, listen,
in all seriousness,
955
00:36:59,738 --> 00:37:01,842
this has been the toughest
challenge
956
00:37:01,842 --> 00:37:03,444
you've experienced all season.
957
00:37:03,444 --> 00:37:07,887
Now, unfortunately, there can
only be one winning team.
958
00:37:07,887 --> 00:37:11,227
And that winning team,
after much feedback
959
00:37:11,227 --> 00:37:15,569
from our esteemed guests,
Aarón's presence, my presence,
and Miss Daphne's presence,
960
00:37:15,569 --> 00:37:18,307
that team will be safe heading
into the top five
961
00:37:18,307 --> 00:37:19,778
of this incredible competition.
962
00:37:19,778 --> 00:37:21,982
Congratulations goes to...
963
00:37:23,117 --> 00:37:25,355
the...
964
00:37:34,507 --> 00:37:36,812
Congratulations goes to...
965
00:37:38,916 --> 00:37:40,686
the...
966
00:37:42,456 --> 00:37:45,763
- blue team.
Congratulations, well done.
- Oh, my God!
967
00:37:45,763 --> 00:37:47,499
( cheers and applause )
968
00:37:47,499 --> 00:37:49,369
- We did it!
- We did it.
969
00:37:49,369 --> 00:37:51,608
( cheers and applause )
970
00:37:51,608 --> 00:37:54,346
You're automatically
in the top five, you guys.
971
00:37:54,346 --> 00:37:58,020
Amazing. Grayson, you worked
together as a team
972
00:37:58,020 --> 00:38:00,125
and you stood by each other
through thick and thin,
973
00:38:00,125 --> 00:38:03,866
which is the essence
of a great service.
974
00:38:03,866 --> 00:38:05,301
Head up to the roof...
975
00:38:05,301 --> 00:38:06,905
- Ooh.
- ...where you're gonna
celebrate
976
00:38:06,905 --> 00:38:10,345
with the most amazing
sparkling apple cider.
977
00:38:10,345 --> 00:38:11,882
Yes?
Red team,
978
00:38:11,882 --> 00:38:15,956
sadly, one of you is leaving
this competition tonight.
979
00:38:15,956 --> 00:38:20,198
We need a moment to discuss
this decision in depth.
980
00:38:20,198 --> 00:38:21,233
Head back to the kitchen
981
00:38:21,333 --> 00:38:24,473
and start cleaning down
and leave it as you found it.
982
00:38:24,473 --> 00:38:27,112
Off you go.
Good luck. Let's go.
983
00:38:27,112 --> 00:38:29,851
- Enjoy, you guys.
Congratulations.
- Let's go, well done.
984
00:38:32,022 --> 00:38:33,892
I can't believe we won.
985
00:38:33,892 --> 00:38:35,529
I'm so excited to be the winning
team captain
986
00:38:35,529 --> 00:38:38,034
of this restaurant takeover.
987
00:38:38,034 --> 00:38:39,938
You guys did really good today.
988
00:38:39,938 --> 00:38:43,077
It was such a fun experience
for me and I hope it was
for you, too.
989
00:38:43,077 --> 00:38:45,315
Cheers to being
in the top five.
990
00:38:45,315 --> 00:38:46,852
- Good job.
- Blue team!
991
00:38:49,591 --> 00:38:51,962
Gordon: So the performance of
the red team captained by Eva.
992
00:38:51,962 --> 00:38:54,366
- I mean, she could've been
stronger with her voice.
- Yes.
993
00:38:54,366 --> 00:38:56,270
I think that really
what happened
994
00:38:56,270 --> 00:38:58,609
was that we didn't
communicate enough.
995
00:38:58,609 --> 00:39:00,445
We were looking for her
to really take the reins.
996
00:39:00,445 --> 00:39:02,717
We were looking for her
to be that guide
and, honestly,
997
00:39:02,717 --> 00:39:04,186
to get A'Dan in line
if she had to.
998
00:39:04,186 --> 00:39:06,190
What's meant to be
is meant to be.
999
00:39:06,190 --> 00:39:08,394
Whoever goes home
did a really good job.
1000
00:39:08,394 --> 00:39:10,699
And then alongside Eva was
A'Dan's performance,
1001
00:39:10,699 --> 00:39:13,404
because like in past challenges,
1002
00:39:13,404 --> 00:39:14,974
he just wasn't a team member.
1003
00:39:14,974 --> 00:39:16,310
A big part
of this competition
1004
00:39:16,310 --> 00:39:17,880
is being a great student.
1005
00:39:17,880 --> 00:39:20,986
And I don't know if A'Dan's
taking this seriously enough.
1006
00:39:20,986 --> 00:39:22,155
And this is the perfect example.
1007
00:39:22,155 --> 00:39:25,028
You guys were kind of pressuring
me too much with the steak
1008
00:39:25,028 --> 00:39:27,934
and that's why one raw
one almost went out.
1009
00:39:27,934 --> 00:39:30,205
Definitely Eva and A'Dan were
the bottom of the red team
1010
00:39:30,205 --> 00:39:31,875
and the youngest rose
to the top.
1011
00:39:31,875 --> 00:39:33,679
Shocking, yeah.
We have an eight year old
1012
00:39:33,679 --> 00:39:35,148
at the top of the heap
on her team.
1013
00:39:35,148 --> 00:39:38,120
We did our best and that's
really all that counts,
1014
00:39:38,120 --> 00:39:42,797
and whoever goes home, they
still made it to the top six.
1015
00:39:42,797 --> 00:39:44,366
Unfortunately, you know,
someone has to go home...
1016
00:39:44,366 --> 00:39:45,736
- Yeah.
- ...from the red team.
1017
00:39:45,736 --> 00:39:47,907
- I think we know who it is.
Yeah?
- Yes.
1018
00:39:47,907 --> 00:39:51,146
Red team, please, come back in.
Thank you.
1019
00:39:51,146 --> 00:39:53,150
Let's go see
who's in the top five
1020
00:39:53,150 --> 00:39:56,257
and who unfortunately
is gonna have to go home.
1021
00:39:56,257 --> 00:39:57,994
Please, all three of you,
line up.
1022
00:39:57,994 --> 00:39:59,931
That was a tough service.
1023
00:39:59,931 --> 00:40:03,538
From the get-go,
you guys couldn't maintain
a decent speed.
1024
00:40:03,538 --> 00:40:05,542
You have poor communication,
1025
00:40:05,542 --> 00:40:08,347
a lack of teamwork.
1026
00:40:08,347 --> 00:40:10,051
Just not good enough.
1027
00:40:10,051 --> 00:40:12,523
But there was one outstanding
performance.
1028
00:40:12,523 --> 00:40:15,161
That...is you, Ivy.
1029
00:40:17,299 --> 00:40:20,204
Young lady,
your cooking was exemplary.
1030
00:40:20,204 --> 00:40:21,273
Thank you, Chef.
1031
00:40:21,273 --> 00:40:22,910
You deserve a spot
in the top five.
1032
00:40:22,910 --> 00:40:24,681
Please, say good-bye
to A'Dan and Eva.
1033
00:40:24,681 --> 00:40:27,787
- Bye.
- Congratulations. Well done.
1034
00:40:27,787 --> 00:40:30,491
Head upstairs
and join the blue team.
1035
00:40:30,491 --> 00:40:32,964
- Thank you, Chef. Bye.
- Good job.
1036
00:40:32,964 --> 00:40:35,602
Oh, dear.
Eva, as the captain
of the red team tonight,
1037
00:40:35,602 --> 00:40:37,439
we felt that you lost
your voice.
1038
00:40:37,439 --> 00:40:40,244
We felt that you were abandoning
1039
00:40:40,244 --> 00:40:42,382
the responsibilities
of a captain.
1040
00:40:42,382 --> 00:40:43,719
Yes, Chef.
1041
00:40:43,719 --> 00:40:45,923
A'Dan, tough night for you,
young man.
1042
00:40:45,923 --> 00:40:47,827
You struggled to listen,
but more importantly,
1043
00:40:47,827 --> 00:40:50,064
you cooked as an individual
as opposed to a team.
1044
00:40:50,064 --> 00:40:51,768
It's been a tough decision.
1045
00:40:51,768 --> 00:40:55,809
And sadly, one of you
will be leaving.
1046
00:40:55,809 --> 00:40:58,915
The person that'll be safe...
1047
00:41:01,453 --> 00:41:04,026
that person is...
1048
00:41:07,198 --> 00:41:08,467
Eva.
1049
00:41:08,467 --> 00:41:11,006
( whispers )
My God.
1050
00:41:11,006 --> 00:41:14,046
Eva, it wasn't your best
performance as a captain,
1051
00:41:14,046 --> 00:41:17,385
but you managed to turn it
around in the end.
1052
00:41:17,385 --> 00:41:18,989
You need to find your voice.
1053
00:41:18,989 --> 00:41:20,559
Yes, Chef.
1054
00:41:20,559 --> 00:41:22,395
Please, say good-bye to A'Dan.
1055
00:41:22,395 --> 00:41:24,066
You did a really
good job.
1056
00:41:24,066 --> 00:41:27,606
( music playing )
1057
00:41:27,606 --> 00:41:30,111
A'Dan, unfortunately tonight,
1058
00:41:30,111 --> 00:41:32,550
it's your last performance
in this competition,
1059
00:41:32,550 --> 00:41:34,620
but let's think back
to the beginning.
1060
00:41:34,620 --> 00:41:37,660
Remember what you've achieved
in this competition.
1061
00:41:37,660 --> 00:41:39,096
Think how much you've changed.
1062
00:41:39,096 --> 00:41:41,066
- ( kids scream )
- Gordon: It's a lobster!
1063
00:41:41,066 --> 00:41:42,737
A'Dan: When I first came
into the MasterChef kitchen,
1064
00:41:42,737 --> 00:41:44,640
I didn't know much.
1065
00:41:44,640 --> 00:41:47,913
Aarón: Think about your dish,
all the elements, please.
1066
00:41:47,913 --> 00:41:49,784
Visually,
it looks a little bit messy.
1067
00:41:49,784 --> 00:41:51,353
I did struggle in the beginning,
1068
00:41:51,353 --> 00:41:53,658
but I'm learning
from my mistakes.
1069
00:41:53,658 --> 00:41:56,397
This just looks like a mess.
1070
00:41:56,397 --> 00:41:58,467
Now, I know how to
take a chicken leg
1071
00:41:58,467 --> 00:42:00,138
and make it an excellent dish.
1072
00:42:00,138 --> 00:42:03,210
A'Dan,
this plate looks great.
1073
00:42:03,210 --> 00:42:06,216
And I also know how to step up
and be a team captain.
1074
00:42:06,216 --> 00:42:08,789
Make sure you're doing
everything perfectly!
1075
00:42:08,789 --> 00:42:10,793
A'Dan, great job being vocal.
1076
00:42:10,793 --> 00:42:12,028
- Keep it going now.
- Yes, Chef.
1077
00:42:12,028 --> 00:42:13,865
It was amazing,
once in a lifetime moments.
1078
00:42:13,865 --> 00:42:16,136
- We're gonna miss you
around here. Okay?
- We are.
1079
00:42:16,136 --> 00:42:17,773
Come and say good-bye.
1080
00:42:17,773 --> 00:42:20,478
A'Dan: When I get back home
my family's just gonna want me
1081
00:42:20,478 --> 00:42:21,648
to show them what I learned.
1082
00:42:21,648 --> 00:42:24,721
My food dream is
to own my own restaurant
1083
00:42:24,721 --> 00:42:27,258
and I'm not gonna stop trying
to accomplish this dream,
1084
00:42:27,258 --> 00:42:29,697
until it's all done.
1085
00:42:29,697 --> 00:42:31,835
- Bye, bud.
- Bye, A'Dan.
1086
00:42:31,835 --> 00:42:33,037
Thank you.
1087
00:42:33,037 --> 00:42:36,276
Ooh, tough.
That does not get easier.
1088
00:42:36,276 --> 00:42:38,515
Gordon: Next time
on "MasterChef Junior"...
1089
00:42:38,515 --> 00:42:40,084
That is a giant mystery box.
1090
00:42:40,084 --> 00:42:42,623
...a familiar face
makes a welcome return...
1091
00:42:42,623 --> 00:42:44,159
- Alexander!
- ( kids scream )
1092
00:42:44,159 --> 00:42:46,330
...for a fishy
immunity challenge...
1093
00:42:46,330 --> 00:42:50,071
Filet an incredible
Scottish salmon.
1094
00:42:50,071 --> 00:42:52,242
- Now!
- ...that has some cooks
swimming...
1095
00:42:52,242 --> 00:42:53,678
Gordon: That is extraordinary.
1096
00:42:53,678 --> 00:42:55,816
...and other cooks out
of their depth.
1097
00:42:55,816 --> 00:42:57,218
I don't think this dish is good.
1098
00:42:57,218 --> 00:42:58,722
This lacked a lot of creativity.
1099
00:42:58,722 --> 00:43:02,262
Five of you left and after
tonight we will be down to four.
1100
00:43:02,262 --> 00:43:04,032
( crying )
I'm going home.