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Gordon: Previously
on"MasterChef Junior"...
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Gordon:
The pastry's raw.
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00:00:04,943 --> 00:00:07,081
I don't think
this dish is good.
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00:00:07,081 --> 00:00:09,620
Eva, please say good-bye.
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00:00:11,122 --> 00:00:12,626
- Bye!
- Bye, Eva.
6
00:00:12,626 --> 00:00:17,669
Tonight, some tough guests
come to wrestle it out...
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The Miz, what can you cook?
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00:00:19,405 --> 00:00:21,209
If you guys got
a microwave in here,
9
00:00:21,209 --> 00:00:22,913
- What?
- ...just call me
Chef Boy-R-Miz.
10
00:00:22,913 --> 00:00:27,589
- Oh, no.
- ...in the ultimate
tag-team smackdown.
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00:00:27,589 --> 00:00:28,456
Switch!
12
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- Come on.
- I don't know what to do.
13
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- Tag it out!
- He's okay.
14
00:00:34,603 --> 00:00:36,072
And then it's the toughest
15
00:00:36,072 --> 00:00:37,609
elimination challenge
of the season.
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Gordon:
Tonight, you'll have
to flawlessly recreate
17
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one of my signature dishes
18
00:00:42,752 --> 00:00:45,592
at the same time
and speed as I do.
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And a fight for a spot
in the semi-finals.
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Gordon: Molly,
what are you doing?
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- Grabbing a spoon
to my ravioli on.
- Just get it on, girl.
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The construction of
the pasta-- beautiful.
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Daphne:
The pasta is gluey.
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It looks a little bit thrown
together at last moment.
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( squeals )
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- Amazing. How cool...
- Looks great.
27
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- ...do those stations look?
- Guys.
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Get in the ring.
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You have no idea
how excited I am.
30
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Yes, I can see you're
like a five-year-old kid.
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( cheering )
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Welcome, guys.
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- Oh, my gosh.
- What?
34
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- Whoa!
- What? No!
35
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- No!
- No!
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This is like a boxing ring.
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What are we doing today?
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Like, are we boxing?
Are we cooking?
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What's going on right now?
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Tonight, you'll have to tap
into your inner wrestler
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because it's time for
the tag-team challenge.
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( cheering )
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But tonight, you will not
be paired with each other.
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All of you
are going to be paired
45
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with some very special guests,
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some people
who know about tag-teams.
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They're tough,
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and they yell
even louder than I do.
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Please welcome WWE superstars
50
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Dolph Ziegler.
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( cheering )
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Natalya.
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- Oh, my God.
- Yes!
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Gordon: Ember Moon.
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Oh, wow!
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Gordon: And finally,
The Miz and Maryse.
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It's WWE superstars.
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I watch the WWE
with my brother a lot,
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so this is just so cool.
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- How cool is that, guys?
- Awesome.
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Come on! Seriously, guys,
all of you, welcome.
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It's a pleasure
to have you here
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in the amazing
MasterChef Junior kitchen.
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Thank you.
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Now, guys,
you eat a lot, right?
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- Yes.
- Yep.
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She's an amazing cook.
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And you are
a proper tag-team.
Husband and wife, right?
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- We are.
- Right.
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Unfortunately,
there's only room
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for one of you
to cook tonight.
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- Who is the best cook?
- No one beats my wife.
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- Wow. Wow!
- Not even you, my friend.
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Oh!
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So the fact that
you're an amazing cook,
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unfortunately
that means you're not
cooking this evening--
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which you've got
the bird's-eye view from
the amazing balcony.
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- Good luck.
- You are The Miz's manager,
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so you'll be doing
the managing from upstairs.
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Now, Dolph, how good
is your cooking skills?
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I can boil ramen noodles
out of that package.
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- Oh, oh. Oh, gosh.
- Oh, boy.
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- Oh, no. Oh, no.
- Natalya, cooking skills?
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I can fry an egg if need be,
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but I toss
a great Greek salad.
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- Okay.
- Okay.
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That's at least better
than what-- yeah.
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- We can work with that.
- Ember Moon, give me something.
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I can sear salmon.
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- Oh, okay. Okay.
- That's promising.
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The Miz,
what can you cook?
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Look, if you guys got
a microwave in here...
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- What?
- ...I am your guy.
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Just call me Chef Boy-R-Miz.
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Oh, my.
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- Oh, no.
- Nope, no.
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What do you mean, no?
What do you mean, no?
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Now, which one of you
wants me?
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Oh, gosh.
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Right, let's get you guys
paired up, shall we?
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Dolph, you'll go tonight
with Molly.
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- Oh, awesome.
- No!
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Dolph is able to cook
Ramen noodles.
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I mean, I guess
that's something.
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Natalya, you're going
to be cooking with Liya!
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- Come on.
- Yay!
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Liya: I am actually really happy
that I am paired with Natalya
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because I feel like she has
some sort of idea of cooking,
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and, you know, girl power.
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- Really? Oh, yay!
- You can wear
my kitty-cat ears.
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Ember Moon.
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You're from Texas
and so is he.
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You're with Grayson!
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Hey!
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Both: We got this.
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Which means Miz is with Ivy!
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- We're gonna win.
- Sure.
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Boom! There we go.
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Ivy: The Miz?
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He says that he cooks
everything in the microwave.
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I'm going to have to tell him
how to cook everything,
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so that's gonna be so hard.
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All right, guys,
listen closely.
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In case you don't know
how a tag-team works,
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you'll each
take turns cooking.
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When we call "switch," you'll
tag your partner,
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climb through the ropes,
and swap out.
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Daphne:
The winner of this challenge
129
00:05:04,308 --> 00:05:06,445
will receive one
of the coolest prizes
130
00:05:06,445 --> 00:05:08,717
we have ever given out...
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A free trip to WrestleMania!
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- Come on!
- Hey, now.
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Molly:
I am super pumped.
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Me and my family watch WWE,
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so it'd be incredible
to go experience this.
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Gordon: Right, it's time
to find out what you guys
are going to be cooking.
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We have the perfect dishes for
these big, brawny wrestlers.
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A platter of tiny,
delicate finger foods.
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00:05:37,341 --> 00:05:39,913
- Wow.
- Ooh.
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00:05:39,913 --> 00:05:42,886
Now, you've got the most
amazing lobster rolls
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on a toasted brioche,
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curried chicken puffs,
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incredible buffalo
chicken lollipops
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with a bleu cheese dressing,
145
00:05:51,570 --> 00:05:53,874
and then lamb meatball
with a cucumber sauce.
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00:05:53,874 --> 00:05:58,449
And then finally, a roasted
beef horseradish popover.
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Are you good at any of this?
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00:06:00,320 --> 00:06:01,790
- Yes.
- Good.
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00:06:01,790 --> 00:06:03,994
Just to make sure you understand
what you're working with,
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00:06:03,994 --> 00:06:06,967
come on up here and taste
all of these dishes.
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- All right.
- After you.
152
00:06:08,303 --> 00:06:09,506
Okay.
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00:06:09,506 --> 00:06:12,144
Gordon: Ladies, gents,
dig in, please.
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( chattering )
155
00:06:13,781 --> 00:06:15,483
I'm going to go
for this thing.
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Ivy, that's a lobster roll.
157
00:06:18,624 --> 00:06:20,761
- Is this the popover one?
- Yeah.
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What's in there?
159
00:06:21,663 --> 00:06:23,701
Curry and lamb definitely,
because--
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Curry and-- you can actually
taste that?
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- So, that's horseradish.
- It doesn't taste like
horseradish at all.
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All of you, please
head to your stations.
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Wrestlers, put on
those MasterChef Junior
aprons, please.
164
00:06:34,923 --> 00:06:38,296
I'm not really familiar
with any of these foods,
165
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so I'm just going
to have to trust what
I know about cooking
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00:06:41,970 --> 00:06:46,078
and hope that my partner
knows something.
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00:06:46,078 --> 00:06:48,984
At your stations, you'll
find everything you need
168
00:06:48,984 --> 00:06:51,188
to make your gorgeous
appetizer platter.
169
00:06:51,188 --> 00:06:54,529
You will have 60 minutes
to make all of your dishes,
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00:06:54,529 --> 00:06:56,533
so communication is key.
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Here's how
it's going to work.
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All the kids are going to start,
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which means all the wrestlers
174
00:07:01,843 --> 00:07:03,379
are going to have
to bring it home.
175
00:07:03,379 --> 00:07:05,718
- Oh, my God.
- Oh, boy.
176
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Take a little time right now
177
00:07:07,220 --> 00:07:08,891
to strategize
your appetizer platter.
178
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So the very first thing,
what are we going to do?
179
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So the lamb
is something you can do
180
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while you're doing the chicken.
181
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- Okay.
- So let's talk about
182
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what we think should be
in the crust of this
183
00:07:19,078 --> 00:07:20,881
because that's
probably the first thing
we want to get done.
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00:07:20,881 --> 00:07:22,986
We should probably
start off with the lobster
185
00:07:22,986 --> 00:07:24,756
because that takes
the longest to cook.
186
00:07:24,756 --> 00:07:26,359
Okay, I need you
to do the whole lobster.
187
00:07:26,359 --> 00:07:27,695
Yeah, the whole lobster
is mine.
188
00:07:27,695 --> 00:07:29,699
Just can you, like, mallet--
can you, like, crush it?
189
00:07:29,699 --> 00:07:30,868
- No. I'm too scared to.
- What?
190
00:07:30,868 --> 00:07:32,505
Well, then--
I'll do that part.
191
00:07:32,505 --> 00:07:33,741
Okay, I'll do anything else.
192
00:07:33,741 --> 00:07:35,143
We should cut
everything up first.
193
00:07:35,143 --> 00:07:35,945
Mm-hmm.
194
00:07:36,045 --> 00:07:38,951
You cut things up,
you put them in a fryer.
195
00:07:38,951 --> 00:07:41,723
There's five dishes.
It's not that hard.
196
00:07:41,723 --> 00:07:42,825
Wrestlers,
please exit the ring.
197
00:07:42,825 --> 00:07:44,261
Wish your partners good luck.
198
00:07:44,261 --> 00:07:45,998
- Good luck. You got this.
- Thanks.
199
00:07:45,998 --> 00:07:47,835
- You got this. Team Texas.
- We got this.
200
00:07:47,835 --> 00:07:49,171
- You got this. You got it.
- We got this.
201
00:07:49,171 --> 00:07:51,543
- You got this! You!
- Oh, okay.
202
00:07:51,543 --> 00:07:52,912
Gordon: This is it.
203
00:07:52,912 --> 00:07:55,250
Let's have 60 minutes
on the clock, please.
204
00:07:55,250 --> 00:07:56,385
Are we ready?
205
00:07:56,385 --> 00:07:58,456
All: Yes, Chef!
206
00:07:58,456 --> 00:08:02,197
- Your time starts now.
- Whoo!
207
00:08:02,197 --> 00:08:04,502
- Go, Liya.
- Gordon: Let's go!
208
00:08:04,502 --> 00:08:06,773
There you go, there you go.
209
00:08:06,773 --> 00:08:08,911
Going fast and concise
at the same time.
210
00:08:08,911 --> 00:08:10,881
- Yes, respect the knife.
- Always.
211
00:08:10,881 --> 00:08:12,618
Okay, I'm dropping
the lobster.
212
00:08:12,618 --> 00:08:15,991
Good, good job.
Let's get that in there.
213
00:08:15,991 --> 00:08:17,929
- Ooh!
- You're going to have
to get it out.
214
00:08:17,929 --> 00:08:19,833
So the first thing you get done
is the lobster, right?
215
00:08:19,833 --> 00:08:20,768
Absolutely.
216
00:08:20,768 --> 00:08:22,004
Gordon: Lobster straight
into the water,
217
00:08:22,004 --> 00:08:23,774
and then take it out,
and let it rest,
218
00:08:23,774 --> 00:08:25,811
and then shuck that lobster.
219
00:08:25,811 --> 00:08:27,481
Ivy: I'm working on
the steak right now.
220
00:08:27,481 --> 00:08:28,851
There you go.
Salt that bad boy up.
221
00:08:28,851 --> 00:08:30,286
Pop it in.
Boom, boom, boom.
222
00:08:30,286 --> 00:08:32,959
And then I think
I would move on to
the roast beef popovers,
223
00:08:32,959 --> 00:08:35,163
get a nice seasoning on
the outside, sear that,
224
00:08:35,163 --> 00:08:38,537
and let it cool down
so when you start to
slice that roast beef,
225
00:08:38,537 --> 00:08:40,073
it's not going to be
very rubbery.
226
00:08:40,073 --> 00:08:41,643
It's probably
the most stressful thing
227
00:08:41,643 --> 00:08:43,046
I think I've done
in a very long time.
228
00:08:43,046 --> 00:08:44,582
Way different
from being in the ring,
229
00:08:44,582 --> 00:08:46,586
- I tell you that, Grayson.
- Whoo!
230
00:08:47,622 --> 00:08:48,791
- Natalya: Popover?
- Liya: Yes.
231
00:08:48,791 --> 00:08:50,026
Natalya:
How long do we keep those in?
232
00:08:50,026 --> 00:08:52,598
- For about 10 minutes or so.
- Okay.
233
00:08:52,598 --> 00:08:53,734
But those trays
need to be piping hot
234
00:08:53,734 --> 00:08:54,803
to get the rise
on those popovers,
235
00:08:54,803 --> 00:08:56,138
otherwise you're in trouble.
236
00:08:56,138 --> 00:08:59,044
Yup, absolutely.
They'll be cakey
and weighed down.
237
00:08:59,044 --> 00:09:00,881
I am right now going to
start on the curry puffs.
238
00:09:00,881 --> 00:09:02,384
Here, we need
a little more vadouvan.
239
00:09:02,384 --> 00:09:03,620
You're doing amazing.
240
00:09:03,620 --> 00:09:05,725
Now, what about
those amazing puffs?
241
00:09:05,725 --> 00:09:07,060
They're delicately spiced,
242
00:09:07,060 --> 00:09:08,664
they have that wonderful
curry flavor,
243
00:09:08,664 --> 00:09:10,568
but if you add too much spice,
244
00:09:10,568 --> 00:09:11,737
they can become overpowering,
245
00:09:11,737 --> 00:09:13,339
and there's no way to recover.
246
00:09:13,339 --> 00:09:14,609
Ember: The meatballs,
247
00:09:14,609 --> 00:09:16,580
- let's not make them too big.
- I know.
248
00:09:16,580 --> 00:09:18,483
The lamb meatball,
the season, the shaping,
249
00:09:18,483 --> 00:09:19,652
the cooking is really important.
250
00:09:19,652 --> 00:09:21,690
Absolutely. Good point.
251
00:09:21,690 --> 00:09:24,194
I'm going to get started
on the lollipop.
252
00:09:24,194 --> 00:09:25,296
Okay, great.
253
00:09:25,296 --> 00:09:28,069
Now, those chicken lollipops,
I mean, that's not easy.
254
00:09:28,069 --> 00:09:30,875
You have to make sure
that you have a really
flavorful batter,
255
00:09:30,875 --> 00:09:32,545
making sure
that it's not caked on.
256
00:09:32,545 --> 00:09:33,814
That's right.
257
00:09:33,814 --> 00:09:37,053
60 seconds to go
to our first change.
258
00:09:37,053 --> 00:09:39,224
Whoo. Pressure is on.
259
00:09:39,224 --> 00:09:40,928
Yeah, I'm freaking out.
This is so much pressure.
260
00:09:40,928 --> 00:09:44,268
Everyone is so intense
and so zoned-in.
261
00:09:44,268 --> 00:09:46,105
You're going to have to break
down the lobster, by the way.
262
00:09:46,105 --> 00:09:47,508
All you're doing
is stirring and cutting.
263
00:09:47,508 --> 00:09:48,677
These are things
that I can do.
264
00:09:48,677 --> 00:09:50,146
I don't know how
to break down a lobster.
265
00:09:50,146 --> 00:09:52,250
- I mean, I'll cut it in half.
- I'm sweating.
266
00:09:52,250 --> 00:09:54,823
I'm feeling so overwhelmed.
I don't know where anything is.
267
00:09:54,823 --> 00:09:57,160
I don't know how
to turn the oven on.
268
00:09:57,160 --> 00:09:59,131
I'm not sure if this
is what I signed up for.
269
00:09:59,131 --> 00:10:00,400
This is just mayhem.
270
00:10:00,400 --> 00:10:01,503
Stand by!
271
00:10:01,503 --> 00:10:04,274
Judges:
Five, four, three,
272
00:10:04,274 --> 00:10:05,544
two, one...
273
00:10:05,544 --> 00:10:06,546
- And switch!
- Switch!
274
00:10:06,546 --> 00:10:07,748
Gordon: Let's go!
275
00:10:13,459 --> 00:10:15,898
Judges:
Three, two, one...
276
00:10:15,898 --> 00:10:17,100
- And switch!
- Switch!
277
00:10:17,100 --> 00:10:19,338
Gordon: Let's go!
278
00:10:19,338 --> 00:10:20,473
You got it.
279
00:10:20,473 --> 00:10:21,475
Go, go, go, go, go!
280
00:10:21,475 --> 00:10:22,477
Get in, get in, get in!
281
00:10:22,477 --> 00:10:23,647
- You got this.
- I got it.
282
00:10:23,647 --> 00:10:24,782
- Okay.
- All right, we're in.
283
00:10:24,782 --> 00:10:26,018
Liya: Season the steak.
284
00:10:26,018 --> 00:10:26,987
Okay.
285
00:10:26,987 --> 00:10:28,489
Okay, now bring it
back over here.
286
00:10:28,489 --> 00:10:29,626
- The whole thing?
- Yeah.
287
00:10:29,626 --> 00:10:31,897
The meatballs, just
put them in the pan.
288
00:10:31,897 --> 00:10:34,602
The Miz:
I have an eight-year-old
bossing me around.
289
00:10:34,602 --> 00:10:36,606
Like, I don't get
bossed around by anybody.
290
00:10:36,606 --> 00:10:37,875
I'm not going to lie about it.
291
00:10:37,875 --> 00:10:39,077
I'm a bit overwhelmed.
292
00:10:39,077 --> 00:10:40,013
Move fast.
293
00:10:40,013 --> 00:10:41,148
Oh, you know what
you can start doing?
294
00:10:41,148 --> 00:10:43,419
You can start
getting your meatballs.
295
00:10:43,419 --> 00:10:44,889
- Yeah, mix that.
- Okay.
296
00:10:44,889 --> 00:10:46,458
- You don't need all of that.
- Am I doing it wrong?
297
00:10:46,458 --> 00:10:48,029
No, it's okay, it's okay.
298
00:10:48,029 --> 00:10:49,464
Grayson:
You're going to start
our chicken puffs.
299
00:10:49,464 --> 00:10:50,568
Stir your garlic and onion.
300
00:10:50,568 --> 00:10:52,437
Garlic and onion,
garlic and onion.
301
00:10:52,437 --> 00:10:54,709
Uh, oh, man.
This'll work, right?
302
00:10:54,709 --> 00:10:56,245
There you go.
That's perfect, that's perfect.
303
00:10:56,245 --> 00:10:58,517
I think it needs more,
like, liquid or something.
304
00:10:58,517 --> 00:10:59,786
It's really dry.
I don't know what to do.
305
00:10:59,786 --> 00:11:01,121
I feel like I should be
doing something else.
306
00:11:01,121 --> 00:11:02,859
Just add the chicken
and stir it, okay?
307
00:11:02,859 --> 00:11:05,698
- Put the chicken in.
- We need perfect chicken.
308
00:11:05,698 --> 00:11:07,033
Start breaking
that guy down.
309
00:11:07,033 --> 00:11:08,837
So what do I do?
310
00:11:08,837 --> 00:11:10,073
Crack off the tail.
311
00:11:11,175 --> 00:11:12,712
Yeah. Move, move.
312
00:11:12,712 --> 00:11:15,049
Now season it first.
Season it first.
313
00:11:15,049 --> 00:11:16,686
Oh, jeez.
Be careful, be careful!
314
00:11:16,686 --> 00:11:18,824
I like a lot of pepper,
but maybe the chef doesn't.
I don't know.
315
00:11:18,824 --> 00:11:20,861
Chicken. Use your hands
and try to, like, coat it.
316
00:11:20,861 --> 00:11:21,997
Great, that's good.
317
00:11:21,997 --> 00:11:23,399
Bring it all the way
to the fryer,
318
00:11:23,399 --> 00:11:25,370
and just drop them in.
319
00:11:25,370 --> 00:11:27,307
Good job.
Yeah, there you go.
320
00:11:27,307 --> 00:11:28,544
Good!
321
00:11:28,544 --> 00:11:30,079
Is this enough onion
or do I need more?
322
00:11:30,079 --> 00:11:31,382
That's enough,
that's enough.
323
00:11:31,382 --> 00:11:32,484
- All right, Grayson.
- Yes.
324
00:11:32,484 --> 00:11:34,421
How do you feel
Ember's doing?
325
00:11:34,421 --> 00:11:36,392
- Ember is doing good.
- Great.
326
00:11:36,392 --> 00:11:37,862
She made that curry chicken,
327
00:11:37,862 --> 00:11:39,331
and she's about to
get ready to fold those.
328
00:11:39,331 --> 00:11:40,868
Oh, what am I needing?
329
00:11:40,868 --> 00:11:42,705
I don't even know what I need.
I'm so flustered right now.
330
00:11:42,705 --> 00:11:44,943
First you're going to brush
with the eggs, okay?
331
00:11:44,943 --> 00:11:46,212
Aarón:
Okay, perfect.
332
00:11:46,212 --> 00:11:47,782
- A little bit less chicken.
- Okay.
333
00:11:47,782 --> 00:11:49,384
Because you want
to be able to fold it.
334
00:11:49,384 --> 00:11:50,386
Bam, I like it.
335
00:11:50,386 --> 00:11:51,422
Best of luck, okay, guys?
336
00:11:51,422 --> 00:11:52,758
- Okay, now what?
- Salt.
337
00:11:52,758 --> 00:11:55,430
Maryse:
This is why I do
the cooking at home.
338
00:11:55,430 --> 00:11:57,000
Don't be a knucklehead.
Come on.
339
00:11:57,000 --> 00:11:59,505
- Gordon: Right.
How's it going, Ivy?
- Good.
340
00:11:59,505 --> 00:12:00,541
How are we feeling?
341
00:12:00,541 --> 00:12:01,576
It's a little bit stressful.
342
00:12:01,576 --> 00:12:02,979
A little bit stressful.
343
00:12:02,979 --> 00:12:04,983
How would you describe
The Miz's performance?
344
00:12:04,983 --> 00:12:06,720
For, like, his first
time doing this...
345
00:12:06,720 --> 00:12:07,922
Yeah, he's fast,
isn't he?
346
00:12:07,922 --> 00:12:08,957
He's pretty fast.
347
00:12:08,957 --> 00:12:10,126
Now what? Now what?
348
00:12:10,126 --> 00:12:12,430
I need you to start
on the chicken.
349
00:12:12,430 --> 00:12:14,067
Put buttermilk in it.
350
00:12:14,067 --> 00:12:14,736
Got it.
351
00:12:14,836 --> 00:12:16,438
And then dip
the chicken in it.
352
00:12:16,438 --> 00:12:19,011
We're going to
marinate the chicken
in the buttermilk.
353
00:12:19,011 --> 00:12:20,413
Keep it going.
You got this.
354
00:12:20,413 --> 00:12:21,549
Okay, what I want you to do
355
00:12:21,549 --> 00:12:23,854
is I want you
to put the yogurt
and the cream--
356
00:12:23,854 --> 00:12:25,691
Do you know which one
the yogurt is?
357
00:12:25,691 --> 00:12:28,429
It's okay.
Just give it a taste.
358
00:12:28,429 --> 00:12:29,866
They both taste like yogurt.
359
00:12:29,866 --> 00:12:31,603
- I'll let you figure it out.
- Okay.
360
00:12:31,603 --> 00:12:33,005
Molly is extremely nervous.
361
00:12:33,005 --> 00:12:34,976
She's pacing.
She's concerned.
362
00:12:34,976 --> 00:12:36,980
Hopefully she has enough
confidence in Dolph
363
00:12:36,980 --> 00:12:38,316
to get things knocked out.
364
00:12:38,316 --> 00:12:40,521
Now put these on it.
365
00:12:40,521 --> 00:12:42,725
I'm okay, I'm okay.
366
00:12:42,725 --> 00:12:44,161
He's okay.
367
00:12:44,161 --> 00:12:45,396
Did not see that.
368
00:12:45,396 --> 00:12:48,402
- Make sure they're
closed tightly.
- I am.
369
00:12:48,402 --> 00:12:50,975
Grayson:
Do your lamb meatballs
have good color?
370
00:12:50,975 --> 00:12:53,379
Almost. Oh, my God,
why won't these flip?
371
00:12:53,379 --> 00:12:56,452
- These... are great.
- Molly: Those are done.
372
00:12:56,452 --> 00:12:58,055
Let's go! Whoo!
373
00:12:58,055 --> 00:12:59,726
- Liya: Check on the poppers.
- I think they're done.
374
00:12:59,726 --> 00:13:00,728
Okay, now take them out.
375
00:13:00,728 --> 00:13:01,997
- Is it hot?
- Yeah.
376
00:13:01,997 --> 00:13:05,838
Sorry. Oh! Watch out,
watch out, watch out.
377
00:13:05,838 --> 00:13:07,975
If it's hot, let go of it.
Just let go of it.
378
00:13:07,975 --> 00:13:09,879
Oh!
379
00:13:09,879 --> 00:13:12,618
Natalya dropped
a whole tray of poppers.
380
00:13:12,618 --> 00:13:14,087
- ( Daphne gasps )
- Could you imagine?
381
00:13:14,087 --> 00:13:15,223
Oh.
382
00:13:15,223 --> 00:13:16,291
It's okay.
383
00:13:16,291 --> 00:13:18,462
We actually had three
that stayed on the pan.
384
00:13:18,462 --> 00:13:21,936
I'm so relieved we have
more popovers in the pan.
385
00:13:21,936 --> 00:13:23,339
We only need three.
386
00:13:23,339 --> 00:13:24,976
- You okay?
- Yeah.
387
00:13:24,976 --> 00:13:27,414
We just got to hurry up now
and get back on track.
388
00:13:27,414 --> 00:13:29,017
Gordon:
You okay, Natalya?
You good?
389
00:13:29,017 --> 00:13:30,186
- Yeah.
- Good girl.
390
00:13:30,186 --> 00:13:31,556
Don't burn yourself.
Please be careful.
391
00:13:31,556 --> 00:13:32,792
I'm, like--
I'm just not a good cook.
392
00:13:32,792 --> 00:13:34,161
Yeah, you are.
You're doing well.
393
00:13:34,161 --> 00:13:35,396
You're doing very good indeed.
394
00:13:35,396 --> 00:13:37,500
Liya:
Put it right here?
Yeah, it's hot.
395
00:13:37,500 --> 00:13:38,603
It's very hot. Good.
396
00:13:38,603 --> 00:13:39,672
- How's she doing?
- Good.
397
00:13:39,672 --> 00:13:41,008
Yeah, are you
falling behind?
398
00:13:41,008 --> 00:13:42,477
No, I think we are on time
and we're doing great.
399
00:13:42,477 --> 00:13:43,780
The clock's ticking fast.
400
00:13:43,780 --> 00:13:45,350
You need to speed up
a little bit, okay?
401
00:13:45,350 --> 00:13:46,352
Keep it going, yes?
402
00:13:46,352 --> 00:13:47,521
- Parsley.
- Parsley.
403
00:13:47,521 --> 00:13:48,523
Chop a little bit
of parsley.
404
00:13:48,523 --> 00:13:49,659
Which one is parsley?
405
00:13:49,659 --> 00:13:51,763
The green leaf.
The leaf.
406
00:13:51,763 --> 00:13:54,234
There's, like,
three green leaves.
407
00:13:54,234 --> 00:13:56,606
15 seconds to go
until your switch.
408
00:13:56,606 --> 00:13:59,044
Make sure you get it
evenly coated.
409
00:13:59,044 --> 00:14:00,413
Gordon: Here we go.
410
00:14:00,413 --> 00:14:03,854
Five, four, three, two, one.
411
00:14:03,854 --> 00:14:05,624
- Let's go! Switch.
- Let's go!
412
00:14:05,624 --> 00:14:06,960
- Good job, Liya:
- Tag it in.
413
00:14:06,960 --> 00:14:08,262
By the way, you got
to get everything done
414
00:14:08,262 --> 00:14:09,532
- so I can plate it.
- I know.
415
00:14:09,532 --> 00:14:10,701
Let's go. We got this.
416
00:14:10,701 --> 00:14:11,936
You're doing great.
417
00:14:11,936 --> 00:14:13,406
Good job, good job,
good job, good job.
418
00:14:13,406 --> 00:14:15,109
We're doing great.
We're doing awesome.
419
00:14:15,109 --> 00:14:18,215
All right, so, Dolph,
do you feel out
of your comfort zone?
420
00:14:18,215 --> 00:14:20,854
1001% out of my comfort zone.
421
00:14:20,854 --> 00:14:22,457
Yes, I'm helpless
sitting on the sidelines.
422
00:14:22,457 --> 00:14:24,595
And when I'm in there,
I'm even more helpless.
423
00:14:24,595 --> 00:14:25,597
So I don't know
what's helping.
424
00:14:25,597 --> 00:14:27,200
We just kissed the ends.
425
00:14:27,200 --> 00:14:28,637
Aarón:
There you go, kiss the ends.
426
00:14:28,637 --> 00:14:30,039
It's beautiful. Can't wait
to put that in the oven,
427
00:14:30,039 --> 00:14:31,442
Got to add a little, uh--
428
00:14:31,442 --> 00:14:32,410
- Dijon.
- Dijon.
429
00:14:32,410 --> 00:14:33,780
Molly, are you concerned
about anything?
430
00:14:33,780 --> 00:14:35,651
The only thing that
I am concerned about
431
00:14:35,651 --> 00:14:37,087
is definitely time management.
432
00:14:37,087 --> 00:14:38,890
Keep that pace up because
don't forget, guys,
433
00:14:38,890 --> 00:14:40,527
you got to turn out five
of these appetizers.
434
00:14:40,527 --> 00:14:42,565
- Yes, Chef.
- Keep working, Molly.
You got it.
435
00:14:42,565 --> 00:14:45,069
Come on, Liya, we got this.
We got to finish strong.
436
00:14:45,069 --> 00:14:46,371
Now, Natalya and Liya,
437
00:14:46,371 --> 00:14:48,710
they were able to recover
from the popovers,
438
00:14:48,710 --> 00:14:50,279
and now they are
cranking big-time.
439
00:14:50,279 --> 00:14:51,516
They're way in front right now.
440
00:14:51,516 --> 00:14:54,822
Stand by. One minute
to our final switch, guys.
441
00:14:54,822 --> 00:14:56,425
Wrestlers, you're going
to bring it home.
442
00:14:56,425 --> 00:14:59,565
Ooh! Come on, Grayson.
Set me up good.
443
00:14:59,565 --> 00:15:01,034
Set me up good
with those sauces.
444
00:15:01,034 --> 00:15:03,372
Dolph:
What about the little
triangle thing?
445
00:15:03,372 --> 00:15:05,443
- Forgot about those.
- Oh, the curry puff.
446
00:15:05,443 --> 00:15:07,681
Gordon: Here we go.
447
00:15:07,681 --> 00:15:09,986
Five, four, three,
448
00:15:09,986 --> 00:15:12,357
two, one, switch.
449
00:15:12,357 --> 00:15:13,827
Gordon:
The last 10 minutes! Let's go.
450
00:15:13,827 --> 00:15:15,229
All your sauces
are ready, okay?
451
00:15:15,229 --> 00:15:18,737
- Take the chicken wings out.
- I am, I am, I am.
452
00:15:18,737 --> 00:15:21,008
These look really good,
by the way.
453
00:15:21,008 --> 00:15:23,580
Get the lobster rolls.
Start the lobster rolls.
454
00:15:23,580 --> 00:15:24,615
Should I put
the lobster in them?
455
00:15:24,615 --> 00:15:26,084
Yes, put the lobster
in them.
456
00:15:26,084 --> 00:15:27,153
It needs to be hot.
457
00:15:27,153 --> 00:15:28,657
It needs to be
those nice buffalo-y--
458
00:15:28,657 --> 00:15:29,826
Okay, yep.
459
00:15:29,826 --> 00:15:31,395
Aarón: Start plating
some food, guys!
460
00:15:31,395 --> 00:15:34,769
- Come on, guys!
- Grayson: Steak curling
up really nice.
461
00:15:34,769 --> 00:15:36,806
Stand them upright.
Stand it upright.
462
00:15:36,806 --> 00:15:38,142
Make it beautiful.
463
00:15:38,142 --> 00:15:39,411
What's left? Meatballs.
464
00:15:39,411 --> 00:15:41,850
Yes, yes, yes.
Put the meatballs on.
465
00:15:41,850 --> 00:15:43,052
Is there a sauce for them?
466
00:15:43,052 --> 00:15:45,524
- Um....
- We're about to have one.
467
00:15:45,524 --> 00:15:47,060
Let's go, guys!
Come on!
468
00:15:47,060 --> 00:15:49,464
- Wait. What sauce is that?
- I don't know.
469
00:15:49,464 --> 00:15:50,901
You're number one, Mike.
470
00:15:50,901 --> 00:15:52,237
Ivy: Chives on meatballs.
471
00:15:52,237 --> 00:15:54,174
- On the meatballs?
- Yes.
472
00:15:54,174 --> 00:15:55,677
Look at the speed of Miz.
473
00:15:55,677 --> 00:15:56,880
- Yes.
- Look at him go.
474
00:15:56,880 --> 00:15:58,850
- Look at that.
- Whoa, from behind.
475
00:15:58,850 --> 00:16:00,052
- Look at that.
- Here he comes.
476
00:16:00,052 --> 00:16:02,190
Now sprinkle some
on top of the meatballs.
477
00:16:02,190 --> 00:16:03,760
Come on,, go quick,
go quick, go quick.
478
00:16:03,760 --> 00:16:05,329
- Gordon will love that.
- Good.
479
00:16:05,329 --> 00:16:07,133
Last minute, guys.
Come on, let's go.
480
00:16:07,133 --> 00:16:09,404
- Aarón: Final 60 seconds.
- Daphne: They have to
look beautiful, guys.
481
00:16:09,404 --> 00:16:10,974
Grayson:
Chives go on top
of the meat.
482
00:16:10,974 --> 00:16:13,045
- Beef?
- A little bit. Hurry, hurry.
483
00:16:13,045 --> 00:16:15,784
Let's go, Natalya.
You need to have
those garnishes!
484
00:16:15,784 --> 00:16:17,655
Make sure it looks beautiful.
485
00:16:17,655 --> 00:16:18,890
Ivy:
Take the chicken wings,
486
00:16:18,890 --> 00:16:20,293
finish them with
hot sauce batter.
487
00:16:20,293 --> 00:16:22,297
- Grab the hot sauce--
- Oh, the batter, yeah, yeah.
488
00:16:22,297 --> 00:16:24,067
Grab the hot sauce.
Grab the hot sauce batter.
489
00:16:24,067 --> 00:16:25,336
- Where is it?
- It's the orange.
490
00:16:25,336 --> 00:16:27,207
Gordon:
30 seconds to go.
491
00:16:27,207 --> 00:16:28,375
- Home stretch.
- You got it, you got it.
492
00:16:28,375 --> 00:16:30,814
Horseradish cream
on the meat.
493
00:16:30,814 --> 00:16:32,016
- Oh, my God.
- Plate, plate, plate.
494
00:16:32,016 --> 00:16:33,553
What now? What else?
What else? We're done.
495
00:16:33,553 --> 00:16:34,722
Yeah, we're good!
496
00:16:34,722 --> 00:16:36,526
Let's go, let's go,
let's go.
497
00:16:36,526 --> 00:16:39,799
- Aah!
- Judges: Ten, nine, eight,
498
00:16:39,799 --> 00:16:43,807
seven, six, five, four,
499
00:16:43,807 --> 00:16:45,677
- three, two, one.
- Yeah!
500
00:16:45,677 --> 00:16:48,048
Gordon:
And stop! Well done.
501
00:16:49,819 --> 00:16:52,825
- Yes!
- Hey, that was stressful,
but you did it.
502
00:16:52,825 --> 00:16:55,329
- Good job.
- Yay!
503
00:17:01,375 --> 00:17:04,180
Now it's time to see
how you all fared.
504
00:17:04,180 --> 00:17:06,385
First up, Ivy and The Miz.
505
00:17:06,385 --> 00:17:08,155
Please bring your platter up.
506
00:17:08,155 --> 00:17:10,026
That looks great, Mike.
507
00:17:11,261 --> 00:17:14,167
- Excellent.
- Bon appetit.
508
00:17:14,167 --> 00:17:16,839
So, visually, it looks good.
509
00:17:16,839 --> 00:17:18,510
The Miz:
Well, I had someone leading me,
510
00:17:18,510 --> 00:17:20,246
and trust me, I didn't
want to let her down.
511
00:17:20,246 --> 00:17:22,651
Now, who seared
the meatballs in the pan?
512
00:17:22,651 --> 00:17:23,653
I did.
513
00:17:25,489 --> 00:17:27,861
They're cooked beautifully.
Let's get that right.
514
00:17:27,861 --> 00:17:29,632
The lobster rolls.
515
00:17:31,201 --> 00:17:32,538
Lobster's cooked beautifully,
516
00:17:32,538 --> 00:17:34,709
but it's just too
heavy-handed on the salt.
517
00:17:34,709 --> 00:17:36,345
Who put the salt
in the lobster?
518
00:17:36,345 --> 00:17:38,583
- Uh, Miz.
- Is that right?
519
00:17:38,583 --> 00:17:41,221
She just threw me
under the bus. Yes.
520
00:17:41,221 --> 00:17:43,727
Come here, you. Eat that.
521
00:17:45,864 --> 00:17:48,469
- I mean, you got to try this.
- Don't speak with
your mouth full.
522
00:17:48,469 --> 00:17:50,908
That's the best thing
I ever tasted in my life.
Can I get more?
523
00:17:50,908 --> 00:17:52,210
Actually, can I have
that other one, please?
524
00:17:52,210 --> 00:17:53,445
- No, you cannot.
- Okay, just checking.
525
00:17:53,445 --> 00:17:55,717
That is way too salty.
Back in line.
526
00:17:55,717 --> 00:17:59,825
Okay, so let's go for
these chicken lollipops.
527
00:18:00,961 --> 00:18:02,531
Was that good or bad?
528
00:18:02,531 --> 00:18:04,902
That's delicious.
529
00:18:04,902 --> 00:18:06,238
Well done.
530
00:18:07,473 --> 00:18:10,547
Miss Ember Moon,
and of course, young Grayson.
531
00:18:11,582 --> 00:18:13,285
Visually, it looks good.
532
00:18:13,285 --> 00:18:14,287
Did you guys
form the meatballs
533
00:18:14,287 --> 00:18:15,456
kind of early on
in the cook?
534
00:18:15,456 --> 00:18:18,028
With about 20, 30 minutes
left to go, yeah.
535
00:18:18,028 --> 00:18:19,665
That sauce on the bottom,
536
00:18:19,665 --> 00:18:20,734
it's a little bit dense.
537
00:18:20,734 --> 00:18:22,303
It needed maybe a little
touch of olive oil,
538
00:18:22,303 --> 00:18:24,307
- something to smooth it out.
- Okay.
539
00:18:24,307 --> 00:18:25,911
Gordon:
The curried chicken puffs,
540
00:18:25,911 --> 00:18:27,313
they feel very light.
541
00:18:27,313 --> 00:18:30,787
So as you can see,
it's got all puff
and no chicken.
542
00:18:32,056 --> 00:18:34,361
Daphne: The beef
needs a better sear,
543
00:18:34,361 --> 00:18:35,530
and then it would be
a perfect dish.
544
00:18:35,530 --> 00:18:37,166
- Thank you.
- Thank you very much.
545
00:18:37,166 --> 00:18:38,503
You can both head back.
Good job.
546
00:18:38,503 --> 00:18:40,741
Next up,
Dolph and Molly, please.
547
00:18:40,741 --> 00:18:44,247
Visually, the platter
looks all over the place.
548
00:18:44,247 --> 00:18:45,584
Dolph, do you play golf?
549
00:18:45,584 --> 00:18:48,455
- I have.
- And do you hit a square ball?
550
00:18:48,455 --> 00:18:50,259
- I do not.
- The meatballs,
551
00:18:50,259 --> 00:18:51,696
they look like Rubik's cubes.
552
00:18:55,169 --> 00:18:56,204
What is that sauce?
553
00:18:56,204 --> 00:18:57,473
What did you do?
554
00:18:57,473 --> 00:18:59,311
I thought it was some yogurt
555
00:18:59,311 --> 00:19:02,618
and lemon shavings
I think we had?
556
00:19:02,618 --> 00:19:04,487
- Some zest?
- Congratulations on
557
00:19:04,487 --> 00:19:06,124
the most mysterious
sauce ever
558
00:19:06,124 --> 00:19:08,395
in the history
of MasterChef.
559
00:19:08,395 --> 00:19:11,636
Aarón:
Now let's taste some of
these roasted beef popovers.
560
00:19:12,538 --> 00:19:16,679
I've got to say,
that meat is very rare,
561
00:19:16,679 --> 00:19:19,852
but there's a good amount
of flavors on the outside.
562
00:19:19,852 --> 00:19:24,294
So let's dig in
on these chicken lollipops.
563
00:19:24,294 --> 00:19:26,699
A really nice crisp
on the chicken itself.
564
00:19:26,699 --> 00:19:28,435
That might be the star
on this plate.
565
00:19:28,435 --> 00:19:29,404
- Thank you.
- Gordon: Please head back.
566
00:19:29,404 --> 00:19:32,276
Okay, Liya and Natalya,
567
00:19:32,276 --> 00:19:33,646
please bring us your tray.
568
00:19:33,646 --> 00:19:35,650
I think you guys worked
really well as a team,
569
00:19:35,650 --> 00:19:36,986
and the plates show it.
570
00:19:36,986 --> 00:19:38,355
They really look lovely.
571
00:19:38,355 --> 00:19:39,725
Okay, let's try
these meatballs.
572
00:19:42,531 --> 00:19:45,771
The lamb meatballs
are nicely cooked,
but quite dense.
573
00:19:45,771 --> 00:19:48,676
I feel like some lemon zest
would've nailed it.
574
00:19:48,676 --> 00:19:52,751
I love the color
on the outside
of those lollipops.
575
00:19:52,751 --> 00:19:55,289
The sauce is delicious.
It's well-balanced.
576
00:19:55,289 --> 00:19:57,427
Now, who cooked
the roast beef?
577
00:19:57,427 --> 00:19:58,863
- We both did.
- Both.
578
00:20:01,201 --> 00:20:02,771
I love the cook
underneath. Solid.
579
00:20:02,771 --> 00:20:05,342
There's no sort of
sogginess going on there.
580
00:20:05,342 --> 00:20:06,579
Horseradish,
beautifully done.
581
00:20:06,579 --> 00:20:07,848
Right kind of tartness
and the heat.
582
00:20:07,848 --> 00:20:10,252
- Well done, both of you.
- Liya: Thank you.
583
00:20:10,252 --> 00:20:12,658
- That was great.
- We nailed it.
584
00:20:12,658 --> 00:20:14,461
For a person
who never, like, really
cooked that much
585
00:20:14,461 --> 00:20:16,766
for her whole life before,
she did really good.
586
00:20:16,766 --> 00:20:18,803
- Tough one, this one.
- Yeah, absolutely.
587
00:20:18,803 --> 00:20:20,574
- Oh, boy.
- Gordon: Now,
588
00:20:20,574 --> 00:20:22,511
instructing someone
who has no idea how to cook
589
00:20:22,511 --> 00:20:24,582
- is no easy task.
- I think we did better
590
00:20:24,582 --> 00:20:26,017
than some of
the other people.
591
00:20:26,017 --> 00:20:27,821
A little bit fragmented
to begin with.
592
00:20:27,821 --> 00:20:30,560
- I thought we killed it.
- Their presentation
was spot-on.
593
00:20:30,560 --> 00:20:31,929
- Gordon: They worked very well.
- Daphne: I was very impressed
594
00:20:31,929 --> 00:20:33,800
- what they turned up.
- Everything was cooked through.
595
00:20:33,800 --> 00:20:36,304
- Are we clear on the winner?
- Yes, we are.
596
00:20:39,110 --> 00:20:41,783
Right, all of you,
please come down to
the front, thank you.
597
00:20:41,783 --> 00:20:44,588
I feel like The Miz
and me did amazing,
598
00:20:44,588 --> 00:20:47,026
and I feel like we smacked down
the other teams.
599
00:20:47,026 --> 00:20:49,497
Gordon:
I've got to say, you all
did an incredible job.
600
00:20:49,497 --> 00:20:51,368
But tonight, unfortunately,
601
00:20:51,368 --> 00:20:54,809
there can only be
one winning team.
602
00:20:55,510 --> 00:20:59,384
Congratulations goes to...
603
00:20:59,384 --> 00:21:00,520
Liya and Natalya.
604
00:21:00,520 --> 00:21:04,227
- Well done.
- Yay! Oh, my God.
605
00:21:04,227 --> 00:21:06,431
I am so happy.
606
00:21:06,431 --> 00:21:10,473
I finally get to go
to a WWE match,
607
00:21:10,473 --> 00:21:12,544
and I'm just
so proud of Natalya.
608
00:21:12,544 --> 00:21:14,982
Her cooking today was,
like, amazing.
609
00:21:14,982 --> 00:21:16,451
Now, it's time
to say good-bye
610
00:21:16,451 --> 00:21:17,654
to our amazing superstars.
611
00:21:17,654 --> 00:21:19,892
- Bye.
- Bye, Grayson. Good luck.
612
00:21:19,892 --> 00:21:22,230
I'll see you
at WrestleMania.
613
00:21:22,230 --> 00:21:24,000
Pleasure meeting you.
Great job.
614
00:21:24,000 --> 00:21:24,969
Wait, the thing.
615
00:21:27,073 --> 00:21:28,075
Take care, guys.
616
00:21:28,075 --> 00:21:29,410
Great job. Awesome.
617
00:21:29,410 --> 00:21:30,547
Gordon:
Thank you very much.
618
00:21:30,547 --> 00:21:32,718
Great job. Thank you.
619
00:21:32,718 --> 00:21:33,987
Both: Bye!
620
00:21:33,987 --> 00:21:35,757
Thank you.
621
00:21:35,757 --> 00:21:36,859
How cool was that?
622
00:21:36,859 --> 00:21:38,228
- Awesome.
- So cool.
623
00:21:38,228 --> 00:21:39,297
That was so much fun.
624
00:21:39,297 --> 00:21:41,536
But listen up,
playtime is over.
625
00:21:41,536 --> 00:21:44,809
It's time for your last
elimination challenge.
626
00:21:44,809 --> 00:21:46,646
This is your moment
627
00:21:46,646 --> 00:21:50,186
to seal your spot
into the top three.
628
00:21:50,186 --> 00:21:52,958
And trust me, this will be
629
00:21:52,958 --> 00:21:55,462
your hardest challenge yet.
630
00:22:18,543 --> 00:22:21,481
It's time for your last
elimination challenge.
631
00:22:21,481 --> 00:22:23,418
This is your moment
632
00:22:23,418 --> 00:22:28,295
to seal your spot
into the semi-finals.
633
00:22:28,295 --> 00:22:30,432
Tonight, you have
to use all the skills
634
00:22:30,432 --> 00:22:32,236
that you have learned
in this kitchen
635
00:22:32,236 --> 00:22:33,573
to replicate a dish
636
00:22:33,573 --> 00:22:38,750
by one of the greatest chefs
in the entire world.
637
00:22:38,750 --> 00:22:41,689
- That's right, it's me.
- Oh!
638
00:22:42,891 --> 00:22:44,929
Now, this is something
that you'd find
639
00:22:44,929 --> 00:22:47,868
on the menu of my
Michelin star restaurants.
640
00:22:47,868 --> 00:22:51,474
- ( whistles )
- You'll be making...
641
00:22:51,474 --> 00:22:55,482
truffle egg yolk ravioli
with wild mushrooms,
642
00:22:55,482 --> 00:22:58,121
laced with an incredible
truffle beurre blanc.
643
00:22:58,121 --> 00:23:00,794
Now, there's one big catch.
644
00:23:02,196 --> 00:23:05,102
You'll be cooking this dish
645
00:23:05,102 --> 00:23:09,010
at the same time
and speed as I do.
646
00:23:09,010 --> 00:23:12,316
And you'll have to follow me
every step of the way.
647
00:23:12,316 --> 00:23:15,724
- Oh, my God.
- You're working at my pace.
648
00:23:15,724 --> 00:23:18,262
And tonight I'm your clock.
649
00:23:18,262 --> 00:23:21,034
Once I've finished my ravioli,
650
00:23:21,034 --> 00:23:23,907
you've then got 60 seconds
to finish yours.
651
00:23:23,907 --> 00:23:25,777
Yes, Chef.
652
00:23:25,777 --> 00:23:28,015
And if your dish
doesn't look as good
653
00:23:28,015 --> 00:23:30,553
and taste as delicious as mine,
654
00:23:30,553 --> 00:23:35,396
then unfortunately
your time here has run out.
655
00:23:35,396 --> 00:23:37,233
All right, all of you
head to your station.
656
00:23:37,233 --> 00:23:40,573
Right now, I'm really
confident about this challenge
657
00:23:40,573 --> 00:23:42,577
because I have
a lot of experience
658
00:23:42,577 --> 00:23:44,682
cooking with dumplings at
my mom and dad's restaurant.
659
00:23:44,682 --> 00:23:46,919
And that's basically
the same thing as ravioli,
660
00:23:46,919 --> 00:23:48,355
just, like, Chinese.
661
00:23:48,355 --> 00:23:50,660
- Kids, are you ready?
- Yes, Chef!
662
00:23:50,660 --> 00:23:53,298
This is it. Our time...
663
00:23:53,298 --> 00:23:55,269
starts now.
664
00:23:55,269 --> 00:23:57,006
First things first,
the pasta.
665
00:23:57,006 --> 00:23:59,511
Let's go, guys.
Blender off.
666
00:24:00,212 --> 00:24:02,149
Take your flour
667
00:24:02,149 --> 00:24:05,189
straight into your mixer.
668
00:24:05,189 --> 00:24:07,093
Right, let's go.
669
00:24:07,093 --> 00:24:09,197
From there, we add eggs.
670
00:24:09,197 --> 00:24:11,368
We're going to use
four egg yolks
671
00:24:11,368 --> 00:24:12,771
and two whole eggs.
672
00:24:12,771 --> 00:24:14,407
Daphne:
Guys, it's about
following exactly
673
00:24:14,407 --> 00:24:16,277
what Chef Gordon
is showing you, okay?
674
00:24:16,277 --> 00:24:17,648
All: Yes, Chef!
675
00:24:17,648 --> 00:24:20,019
Gordon Ramsey
has been making this dish
676
00:24:20,019 --> 00:24:21,622
for well over a decade.
677
00:24:21,622 --> 00:24:25,262
- Saffron water,
one tablespoon in.
- Tablespoon.
678
00:24:25,262 --> 00:24:27,233
After that,
a teaspoon of oil in.
679
00:24:27,233 --> 00:24:29,538
And he is incredibly fast.
680
00:24:29,538 --> 00:24:31,709
Now we're going
to start blending.
681
00:24:31,709 --> 00:24:33,078
I mean, I don't know how
682
00:24:33,078 --> 00:24:34,380
I'm going to be able
to keep up with this.
683
00:24:34,380 --> 00:24:35,717
Good girl, Molly.
684
00:24:35,717 --> 00:24:37,654
I have to stay calm,
I have to stay focused,
685
00:24:37,654 --> 00:24:39,390
and I have to use
all of my ability
686
00:24:39,390 --> 00:24:40,960
to make sure
this is perfect.
687
00:24:40,960 --> 00:24:42,029
30 seconds, let's go.
688
00:24:43,265 --> 00:24:45,537
Aarón:
Pulse, everyone.
Stop and start.
689
00:24:45,537 --> 00:24:48,442
From there, lift that up,
lid off.
690
00:24:48,442 --> 00:24:50,513
No, leave that.
I didn't say take that off.
691
00:24:50,513 --> 00:24:52,216
I don't know why
you're not listening, Ivy,
692
00:24:52,216 --> 00:24:53,953
but we're going to be in trouble
if you don't listen.
693
00:24:53,953 --> 00:24:56,491
Lid off.
Now look at me, look.
694
00:24:56,491 --> 00:24:59,497
I'm rolling round,
and look what's happening.
695
00:24:59,497 --> 00:25:00,667
It's all coming together.
696
00:25:00,667 --> 00:25:02,904
I've never done
anything this hard,
697
00:25:02,904 --> 00:25:05,242
especially at
Gordon Ramsay's speed.
698
00:25:05,242 --> 00:25:07,046
Lightly flour your board,
699
00:25:07,046 --> 00:25:08,950
and we start kneading
the pasta dough.
700
00:25:08,950 --> 00:25:10,587
So I'm going to
have to pay attention
701
00:25:10,587 --> 00:25:12,423
really, really good
and get in my zone.
702
00:25:12,423 --> 00:25:13,926
Look how smooth that is.
703
00:25:13,926 --> 00:25:15,396
We've got this nice
pliable dough.
704
00:25:15,396 --> 00:25:19,103
Take some plastic wrap,
wrap it up nicely,
705
00:25:19,103 --> 00:25:22,476
and I'm going to stick that
on the side to rest.
706
00:25:22,476 --> 00:25:24,280
- Pasta done, yes?
- Yes, Chef.
707
00:25:24,280 --> 00:25:25,984
Ricotta into the bowl,
708
00:25:25,984 --> 00:25:28,990
nice and seasoned,
salt and pepper.
709
00:25:28,990 --> 00:25:31,662
Come on, Ivy, pick it up.
Salt and pepper.
710
00:25:31,662 --> 00:25:34,902
One nice tablespoon of
chopped black truffle goes in.
711
00:25:34,902 --> 00:25:37,039
- One nice spoonful.
- Whisk that in.
712
00:25:37,039 --> 00:25:39,778
This should be
a nice firm mix. Look.
713
00:25:39,778 --> 00:25:42,884
It's a lot of pressure
making a Michelin star dish.
714
00:25:42,884 --> 00:25:46,391
Pick up the ricotta.
Stick that inside
your pastry bag.
715
00:25:46,391 --> 00:25:50,265
Hurry up, Molly.
Get it to the top of the nib,
and then off.
716
00:25:50,265 --> 00:25:52,771
It's extremely technical,
717
00:25:52,771 --> 00:25:54,608
so I'm going to have to
put on my A-game.
718
00:25:54,608 --> 00:25:57,179
Now we're going to go on
to making the beurre blanc.
719
00:25:57,179 --> 00:26:01,354
Pan on, high heat,
two nice knobs of butter in.
720
00:26:01,354 --> 00:26:05,597
This is first spot to get into
the coveted semi-final.
721
00:26:05,597 --> 00:26:08,201
One finally diced shallot
into the butter.
722
00:26:08,201 --> 00:26:09,671
Yes, Chef!
723
00:26:09,671 --> 00:26:12,209
So I need to prove that I can
take it to the next level.
724
00:26:12,209 --> 00:26:15,082
- White wine goes in.
- How much wine, Gordon?
725
00:26:15,082 --> 00:26:16,552
- All of it.
- Okay.
726
00:26:16,552 --> 00:26:18,756
And add half
the heavy cream into that.
727
00:26:18,756 --> 00:26:21,294
In. Good. That's the base
of the beurre blanc.
728
00:26:21,294 --> 00:26:23,498
- Okay. Okay.
- Gordon: Right.
729
00:26:23,498 --> 00:26:24,802
Next, look what I'm doing.
730
00:26:24,802 --> 00:26:28,074
In, two, three, four,
five knobs of butter.
731
00:26:28,074 --> 00:26:29,945
- Is it looking nice and shiny?
- Yes, Chef.
732
00:26:29,945 --> 00:26:32,717
Good. And finish
your beurre blanc
733
00:26:32,717 --> 00:26:36,659
with a spoon
of black truffle puree.
734
00:26:38,228 --> 00:26:41,635
And then you gently
whisk in that truffle,
735
00:26:41,635 --> 00:26:44,875
and there we have our
black truffle beurre blanc.
736
00:26:44,875 --> 00:26:47,714
Next, take your big truffle.
737
00:26:47,714 --> 00:26:49,551
My big truffle?
738
00:26:49,551 --> 00:26:53,425
And slice
five nice slices down.
739
00:26:53,425 --> 00:26:54,595
Aarón:
Thin. Thin, thin, thin.
740
00:26:54,595 --> 00:26:56,197
From there, julienne it,
741
00:26:56,197 --> 00:26:58,068
so we've got these nice
truffle for the garnish.
742
00:27:01,274 --> 00:27:02,944
Nice knife work over here.
That's gorgeous.
743
00:27:02,944 --> 00:27:06,552
Good. Now, tablespoon
of olive oil into the pan.
744
00:27:06,552 --> 00:27:09,625
From there, sauté
your mushrooms nicely.
745
00:27:09,625 --> 00:27:11,094
Really important
to give them a proper sear.
746
00:27:11,094 --> 00:27:13,498
Aarón:
Mushrooms should be going in.
Let's go, Liya.
747
00:27:13,498 --> 00:27:15,035
You've got to step it up,
young lady.
748
00:27:15,035 --> 00:27:17,473
Liya: Right now, I've got to
get into my fast mode
749
00:27:17,473 --> 00:27:19,243
because it's for
the semi-finals.
750
00:27:19,243 --> 00:27:22,851
Pick up your thyme
and strip those little buds
over the mushrooms.
751
00:27:22,851 --> 00:27:27,159
- Keep that pan super hot.
- Deep breath, Liya.
752
00:27:27,159 --> 00:27:28,261
Okay, you got this.
753
00:27:28,261 --> 00:27:31,334
Lay the mushrooms out
on your tray resting.
754
00:27:31,334 --> 00:27:33,773
Daphne: Great work.
755
00:27:33,773 --> 00:27:37,647
Now it's time to start
rolling your pasta.
756
00:27:37,647 --> 00:27:40,285
- Yes, Chef.
- Lightly flour your surface.
757
00:27:40,285 --> 00:27:42,657
Roll. Now, really important.
758
00:27:42,657 --> 00:27:44,795
I do not want
the pasta too thick
759
00:27:44,795 --> 00:27:46,632
because it's only an egg yolk
we're cooking, okay?
760
00:27:46,632 --> 00:27:48,401
Roll it out nicely.
Here we go.
761
00:27:48,401 --> 00:27:49,738
- Yes, Chef.
- Let's go, guys.
762
00:27:49,738 --> 00:27:52,944
Pasta goes into
the machine twice. Heard?
763
00:27:52,944 --> 00:27:54,548
- Heard, Chef!
- Yes, Chef!
764
00:27:54,548 --> 00:27:57,453
Thank you.
Keep it going, guys.
You're doing a great job.
765
00:27:57,453 --> 00:28:00,560
Ivy: It's so important to have
the pasta the right thinness
766
00:28:00,560 --> 00:28:01,962
because if you do it
too thick,
767
00:28:01,962 --> 00:28:04,968
like that thick,
you're going to undercook it.
768
00:28:04,968 --> 00:28:08,141
And if you do it too thin,
you're going to fry the egg.
769
00:28:08,141 --> 00:28:12,116
Good girl, Molly.
Lovely. Down again.
770
00:28:13,451 --> 00:28:16,457
- Careful. You okay?
- Yeah.
771
00:28:16,457 --> 00:28:18,829
Straighten it up.
772
00:28:18,829 --> 00:28:21,367
Use the back of your hand
to navigate it in there.
773
00:28:21,367 --> 00:28:22,871
Now look where we are.
774
00:28:22,871 --> 00:28:24,908
We've got one more time.
Keep it going, guys.
775
00:28:24,908 --> 00:28:28,683
Looking at my dough,
it feels a little too hard.
776
00:28:28,683 --> 00:28:30,352
My dough may be too thick.
777
00:28:30,352 --> 00:28:33,626
So right now I've just got to
press with all my strength
778
00:28:33,626 --> 00:28:35,128
and, like,
just hope for the best.
779
00:28:35,128 --> 00:28:36,899
That's the length
we're looking for.
780
00:28:36,899 --> 00:28:38,368
It's nice and thin.
781
00:28:38,368 --> 00:28:39,638
- Heard?
- Yes, Chef.
782
00:28:39,638 --> 00:28:41,107
Now we're going to make two.
783
00:28:41,107 --> 00:28:43,345
Cut in and bring it
down two, please.
784
00:28:43,345 --> 00:28:45,984
Push hard, Molly.
Down, boom, and then slide it.
785
00:28:45,984 --> 00:28:49,457
- There you go.
- Pipe on.
786
00:28:49,457 --> 00:28:51,427
Lightly heat up the egg.
787
00:28:51,427 --> 00:28:55,770
Just put the tip in the water,
and then push that down there,
788
00:28:55,770 --> 00:29:00,379
- so I've got
a little indent, yes?
- Yes, Chef.
789
00:29:00,379 --> 00:29:04,554
Now for the most difficult part
of the entire season.
790
00:29:04,554 --> 00:29:05,857
( squeals )
791
00:29:05,857 --> 00:29:07,827
Take your eggs,
792
00:29:07,827 --> 00:29:09,831
carefully taking
all the white out,
793
00:29:09,831 --> 00:29:13,104
and then, bang,
sit that in the middle.
794
00:29:13,104 --> 00:29:14,841
- Keep it going, guys.
- Yes, Chef.
795
00:29:14,841 --> 00:29:15,910
Right, look at me.
796
00:29:15,910 --> 00:29:18,415
Take your pastry brush
very carefully
797
00:29:18,415 --> 00:29:22,691
and gently go round the pasta.
Gently, okay?
798
00:29:22,691 --> 00:29:24,628
And this is it, guys,
the moment of truth,
799
00:29:24,628 --> 00:29:27,499
the $100,000 ravioli.
800
00:29:31,107 --> 00:29:33,111
We're going to close these
beautiful raviolis up.
801
00:29:33,111 --> 00:29:35,717
I'm stressed and exhausted
and I'm not even
the one cooking.
802
00:29:35,717 --> 00:29:38,321
If they mess this up,
they're done for.
803
00:29:40,660 --> 00:29:43,766
- Oh, mine popped.
- Start again.
804
00:29:43,766 --> 00:29:46,137
Don't sit there,
just start again.
805
00:29:46,137 --> 00:29:48,843
This egg yolk breaking
is, like,
806
00:29:48,843 --> 00:29:51,582
the worst possible thing
that could happen to me.
807
00:29:51,582 --> 00:29:55,122
The semi-finals is on the line.
808
00:29:55,122 --> 00:29:56,925
This could mean
I'm out of here.
809
00:30:03,405 --> 00:30:06,044
We're going to close these
beautiful raviolis up.
810
00:30:06,044 --> 00:30:08,248
Daphne:
If they mess this up,
they're done for.
811
00:30:09,785 --> 00:30:13,926
- Oh, mine popped.
- Start again.
812
00:30:13,926 --> 00:30:15,797
Don't sit there,
just start again.
813
00:30:18,368 --> 00:30:20,038
I'm a little bit panicky,
814
00:30:20,038 --> 00:30:21,675
but I know
I have to stay composed,
815
00:30:21,675 --> 00:30:24,013
or else I'm not going
to finish in time.
816
00:30:24,013 --> 00:30:25,850
Watch. Put it down.
817
00:30:25,850 --> 00:30:28,689
Carefully push
that around, gently.
818
00:30:28,689 --> 00:30:29,958
Okay.
819
00:30:29,958 --> 00:30:33,098
All the egg white
needs to be out.
820
00:30:33,098 --> 00:30:35,068
I have to get
this ravioli done fast,
821
00:30:35,068 --> 00:30:37,206
'cause it's not this dish
without a ravioli.
822
00:30:37,206 --> 00:30:39,578
Aarón:
Grayson, take your time.
823
00:30:39,578 --> 00:30:40,880
Got it.
824
00:30:40,880 --> 00:30:42,216
There you go, mijo.
I like that.
825
00:30:42,216 --> 00:30:44,053
Lift it up and get
all the air out.
826
00:30:44,053 --> 00:30:46,491
If the air doesn't come out,
it'll burst open.
827
00:30:48,094 --> 00:30:49,931
- Grayson, gently.
- Yes, Chef.
828
00:30:49,931 --> 00:30:51,067
Hurry up, Molly.
829
00:30:51,067 --> 00:30:52,971
I'm looking for my paintbrush
830
00:30:52,971 --> 00:30:54,206
to wipe the egg yolks on.
831
00:30:54,206 --> 00:30:56,979
Use your fingers.
It doesn't matter.
832
00:30:56,979 --> 00:30:59,216
- Ivy, well done.
- Okay, we're done.
833
00:30:59,216 --> 00:31:01,054
Does everybody have a ravioli?
834
00:31:01,054 --> 00:31:02,991
- All: Yes, Chef!
- Gordon: Come on, Molly.
835
00:31:02,991 --> 00:31:05,897
I've almost got it.
Oh, gosh.
836
00:31:05,897 --> 00:31:07,734
Gordon:
Gently pick up that ravioli.
837
00:31:07,734 --> 00:31:09,203
Gently. Look at me.
838
00:31:09,203 --> 00:31:12,711
$100,000 ravioli,
and place it in that water.
839
00:31:12,711 --> 00:31:14,480
The ravioli needs to cook
for 90 seconds
840
00:31:14,480 --> 00:31:15,883
so the egg yolk is runny,
841
00:31:15,883 --> 00:31:17,721
but the pasta itself
is cooked through.
842
00:31:17,721 --> 00:31:19,958
Now we start
dressing the plate, guys.
843
00:31:19,958 --> 00:31:22,096
Take your mushrooms.
844
00:31:22,096 --> 00:31:24,100
Come on, Molly. Speed up.
845
00:31:24,100 --> 00:31:26,270
Start plating.
Make it beautiful, guys.
846
00:31:26,270 --> 00:31:28,475
Your batters of truffle
around the outside.
847
00:31:31,915 --> 00:31:33,586
I'm going to lift
my ravioli out,
848
00:31:33,586 --> 00:31:34,487
drain like this.
849
00:31:34,487 --> 00:31:36,390
Off, and then from there,
850
00:31:36,390 --> 00:31:40,198
carefully, it goes
onto my plate gently.
851
00:31:40,198 --> 00:31:43,371
And then carefully
sauce my ravioli,
852
00:31:43,371 --> 00:31:47,012
sauce my mushrooms,
and then finish
853
00:31:47,012 --> 00:31:51,522
with a little touch
of chopped truffle on top.
854
00:31:51,522 --> 00:31:53,091
There we have
a beautiful egg yolk ravioli.
855
00:31:53,091 --> 00:31:56,230
All of you,
you've got 60 seconds now
856
00:31:56,230 --> 00:31:59,036
to finish your ravioli.
Let's go, guys!
857
00:32:00,338 --> 00:32:02,109
Daphne: Remember,
don't lose that ravioli.
858
00:32:02,109 --> 00:32:05,148
Let's go. Well done, Ivy.
Well done, Liya.
859
00:32:05,148 --> 00:32:07,052
Aarón: Come on, you got
to put that ravioli
860
00:32:07,052 --> 00:32:08,488
on your plate
and get the sauce.
861
00:32:08,488 --> 00:32:11,461
30 seconds to go. Come on!
Molly, what are you doing?
862
00:32:11,461 --> 00:32:14,133
- I'm grabbing a spoon.
- Just get it on. Let's go!
863
00:32:14,133 --> 00:32:16,170
Daphne:
Truffle shavings, remember.
864
00:32:16,170 --> 00:32:17,540
Gordon:
Sauce, beurre blanc,
20 seconds to go.
865
00:32:17,540 --> 00:32:19,376
- Well done, Liya.
- Aarón: More sauce! Let's go!
866
00:32:19,376 --> 00:32:21,815
- Let's go! This is great!
- You need truffles on top!
867
00:32:21,815 --> 00:32:24,588
Ten, nine, eight, seven,
868
00:32:24,588 --> 00:32:28,128
- six, five, four...
- Truffles, truffles.
869
00:32:28,128 --> 00:32:30,465
...three, two, one.
870
00:32:30,465 --> 00:32:31,802
- Gordon: And stop!
- Aarón: Hands in the air.
871
00:32:31,802 --> 00:32:32,904
Daphne: Time!
872
00:32:32,904 --> 00:32:34,908
Hands in the air. Well done.
873
00:32:34,908 --> 00:32:37,246
Liya: Oh, my--
oh, my God, that was...
874
00:32:37,246 --> 00:32:38,916
I'm literally, like,
shaking right now.
875
00:32:38,916 --> 00:32:41,120
Gordon:
Well done.
876
00:32:41,120 --> 00:32:42,356
I wish I put more sauce on it.
877
00:32:42,356 --> 00:32:44,528
I don't think
I have enough sauce.
878
00:32:44,528 --> 00:32:46,532
Looking around,
everybody else's dish
879
00:32:46,532 --> 00:32:47,499
looks really, really good.
880
00:32:47,499 --> 00:32:49,504
So I don't know
if I've earned my spot
881
00:32:49,504 --> 00:32:51,240
in the semi-finals.
882
00:32:51,240 --> 00:32:53,579
I just wish it had a little
more sauce on the whole plate.
883
00:32:55,616 --> 00:32:59,858
It's safe to say
that Chef Gordon's dish
was flawless.
884
00:32:59,858 --> 00:33:03,131
Now the question is,
were you able to keep up
with his standards?
885
00:33:03,131 --> 00:33:06,638
Gordon:
First up, Molly, please.
Let's go.
886
00:33:06,638 --> 00:33:08,709
Molly:
Keeping up with Gordon
was very stressful
887
00:33:08,709 --> 00:33:09,811
and nerve-wracking.
888
00:33:09,811 --> 00:33:11,615
- Good job, Molly.
- It looks amazing.
889
00:33:11,615 --> 00:33:13,919
I'm nervous they're
going to call me out
890
00:33:13,919 --> 00:33:16,057
on my lack of sauce.
891
00:33:16,057 --> 00:33:19,096
But I really hope
that the judges
892
00:33:19,096 --> 00:33:20,633
will really see past
the plating
893
00:33:20,633 --> 00:33:23,404
and see that all
of my flavors are there.
894
00:33:23,404 --> 00:33:25,408
Fingers crossed.
895
00:33:25,408 --> 00:33:27,580
Gordon: Okay, so visually,
it looks a little bit
896
00:33:27,580 --> 00:33:29,250
- thrown together
at last moment.
- Yes, Chef.
897
00:33:29,250 --> 00:33:31,254
Okay? There's no glaze
on the ravioli,
898
00:33:31,254 --> 00:33:34,159
and there's no sauce
on top of the ravioli. Why?
899
00:33:34,159 --> 00:33:35,495
I just ran out of time, Chef.
900
00:33:35,495 --> 00:33:38,268
Right. But it's all about
that yolk in the middle.
901
00:33:38,268 --> 00:33:40,138
- Let's see, shall we?
- Yes, Chef.
902
00:33:41,875 --> 00:33:44,714
The egg yolk...
903
00:33:48,254 --> 00:33:49,925
...is beautiful inside.
904
00:33:49,925 --> 00:33:51,762
Thank you, Chef.
905
00:33:51,762 --> 00:33:53,197
Oh, my God.
906
00:33:56,003 --> 00:33:58,074
You've seasoned it beautifully.
907
00:33:58,074 --> 00:34:01,180
- Thank you, Chef.
- The egg yolk is rich,
908
00:34:01,180 --> 00:34:04,588
but I'm going to
give that to you.
909
00:34:07,760 --> 00:34:08,762
It's raw.
910
00:34:11,535 --> 00:34:15,442
That pasta needs at least
another 60 seconds to cook.
911
00:34:15,442 --> 00:34:17,547
Yes, Chef.
912
00:34:22,890 --> 00:34:26,230
Molly, you got
a beautiful caramelization
on these mushrooms.
913
00:34:26,230 --> 00:34:28,234
- Thank you.
- The sauce, delicious.
914
00:34:28,234 --> 00:34:30,773
But as we said, the pasta
itself is undercooked.
915
00:34:30,773 --> 00:34:33,077
- Yeah.
- Aarón: Molly,
I think right here,
916
00:34:33,077 --> 00:34:35,448
your dish, because
it's so scattered
917
00:34:35,448 --> 00:34:36,785
and none
of the components
are interacting,
918
00:34:36,785 --> 00:34:39,223
I think that's
really affecting
the flavor of it.
919
00:34:39,223 --> 00:34:40,325
- Yeah.
- But that pasta,
920
00:34:40,325 --> 00:34:42,262
I love the thinness of it.
921
00:34:42,262 --> 00:34:43,699
I think the yolk's
cooked perfectly,
922
00:34:43,699 --> 00:34:45,569
so you should feel
very good about that.
923
00:34:45,569 --> 00:34:47,205
- Thank you, Chef.
- Gordon: Thanks, Molly.
924
00:34:47,205 --> 00:34:49,911
- Good job, Molly.
- Ivy: Good job, Molly.
925
00:34:49,911 --> 00:34:51,581
Thank you.
926
00:34:52,449 --> 00:34:55,155
Next up, Grayson, please.
Thank you.
927
00:34:55,155 --> 00:34:58,227
This one ravioli could mean
928
00:34:58,227 --> 00:35:00,666
me getting into
the semi-finals
929
00:35:00,666 --> 00:35:02,235
or me going home tonight,
930
00:35:02,235 --> 00:35:04,541
so I'm feeling quite nervous.
931
00:35:06,310 --> 00:35:09,216
Young man, visually it looks
like it's got finesse.
932
00:35:09,216 --> 00:35:10,920
Let's get that
absolutely clear.
933
00:35:10,920 --> 00:35:12,757
Some of the mushrooms could've
been a little bit smaller,
934
00:35:12,757 --> 00:35:15,195
but the thinness of the pasta
looks good from here.
935
00:35:15,195 --> 00:35:17,332
- Thank you, Chef.
- Let's see how it tastes.
936
00:35:17,332 --> 00:35:19,269
Now, how long
did you cook it for?
937
00:35:19,269 --> 00:35:22,442
I cooked it for
about 90 seconds.
938
00:35:38,609 --> 00:35:40,613
Young man, you know,
these last couple of weeks
939
00:35:40,613 --> 00:35:42,617
have been a bit
of a roller coaster
for you, haven't they?
940
00:35:42,617 --> 00:35:44,988
- Yes. Yes.
- You've been up,
you've been down.
941
00:35:44,988 --> 00:35:46,858
But tonight, young man,
you've gone back up.
942
00:35:48,796 --> 00:35:50,800
- It's good.
It's really good.
- Thank you so much.
943
00:35:50,800 --> 00:35:53,605
What would I change?
A heavier sear on the mushrooms.
944
00:35:53,605 --> 00:35:56,110
Seasoning's on point.
Sauce is delicious.
945
00:35:56,110 --> 00:35:57,747
The ravioli
is cooked beautifully.
946
00:35:57,747 --> 00:35:59,450
Really, really well done.
947
00:35:59,450 --> 00:36:01,521
Grayson, your dish,
it looks like Chef Gordon's.
948
00:36:01,521 --> 00:36:04,794
It is really
beautifully balanced
and well-seasoned.
949
00:36:04,794 --> 00:36:06,832
- You really nailed this dish.
- Thank you.
950
00:36:06,832 --> 00:36:09,604
Grayson, the construction
of the actual ravioli
951
00:36:09,604 --> 00:36:12,677
has the right amount of ratio
between ricotta and yolk,
952
00:36:12,677 --> 00:36:15,248
- and you cooked it perfectly.
- Thank you so much.
953
00:36:15,248 --> 00:36:17,653
- Thank you, well done.
- Good job, Grayson.
954
00:36:17,653 --> 00:36:19,123
- Ivy: Good job, Grayson.
- Great job.
955
00:36:19,123 --> 00:36:22,229
Good job. Good job.
956
00:36:23,565 --> 00:36:25,268
Next up, Liya, please.
Thank you.
957
00:36:25,268 --> 00:36:27,305
- Good job, Liya.
- Thank you.
958
00:36:27,305 --> 00:36:28,742
Liya:
I'm really nervous right now.
959
00:36:28,742 --> 00:36:30,980
The judges, they were
really tough on Molly,
960
00:36:30,980 --> 00:36:34,621
so right now I'm just hoping
that the judges like my plating,
961
00:36:34,621 --> 00:36:37,125
and I could make it
to top three.
962
00:36:37,125 --> 00:36:39,363
So, visually, it looks good.
963
00:36:39,363 --> 00:36:41,868
- Thank you, Chef.
- Is the yolk intact?
964
00:36:41,868 --> 00:36:45,175
- Yes, Chef.
- We'll find out in a minute.
965
00:36:53,424 --> 00:36:56,263
- And it is.
- ( no audible dialogue )
966
00:37:09,223 --> 00:37:10,893
Liya, mushrooms
cooked beautifully.
967
00:37:10,893 --> 00:37:12,329
Great sear, great seasoning.
968
00:37:12,329 --> 00:37:14,834
I have one
big concern about it.
969
00:37:17,072 --> 00:37:19,711
Your pasta is too thick.
970
00:37:19,711 --> 00:37:21,648
Why have you left
your pasta so thick?
971
00:37:21,648 --> 00:37:23,952
When I was rolling it out
in the thinner piece,
972
00:37:23,952 --> 00:37:24,988
I didn't roll it enough.
973
00:37:24,988 --> 00:37:28,595
Liya, the balance
of the mushrooms
974
00:37:28,595 --> 00:37:30,833
to the beurre blanc
is delicious.
975
00:37:30,833 --> 00:37:33,705
But I have to tell you,
the pasta is gluey.
976
00:37:34,574 --> 00:37:35,976
Liya, you approached
these ravioli
977
00:37:35,976 --> 00:37:37,513
almost as if you were
making dumplings, I think.
978
00:37:37,513 --> 00:37:39,717
- Yeah.
- This is pasta that needs
979
00:37:39,717 --> 00:37:42,189
- to be followed accurately.
- Yes, Chef.
980
00:37:42,189 --> 00:37:45,495
And I think your ravioli
suffered because of that,
and that's a shame.
981
00:37:45,495 --> 00:37:48,034
But I think you have
the most compelling
982
00:37:48,034 --> 00:37:49,771
beurre blanc
that I've tasted so far,
983
00:37:49,771 --> 00:37:52,944
It's helping almost
the imperfection
of the pasta.
984
00:37:52,944 --> 00:37:54,179
That's how good
that sauce is.
985
00:37:54,179 --> 00:37:55,516
Thank you, Chef.
986
00:37:55,516 --> 00:37:58,387
- Thank you.
- Thank you.
987
00:37:58,387 --> 00:38:01,561
Right now, I think
I'm in a lot of trouble.
988
00:38:01,561 --> 00:38:03,030
The ravioli is the star
of the dish.
989
00:38:03,030 --> 00:38:07,339
Since the dough is really
that bad, I may go home.
990
00:38:13,552 --> 00:38:15,756
Next up, Ivy, please.
991
00:38:15,756 --> 00:38:17,292
Good job, Ivy.
992
00:38:17,292 --> 00:38:19,029
Ivy: No matter
what happens right now,
993
00:38:19,029 --> 00:38:20,533
I'm really proud
of what I did.
994
00:38:20,533 --> 00:38:23,437
But, I mean, like,
I really, really want to see
995
00:38:23,437 --> 00:38:25,141
that I make it
into the top three
996
00:38:25,141 --> 00:38:26,377
because that would be amazing.
997
00:38:26,377 --> 00:38:30,285
I'm so close to
semi-finals right now.
998
00:38:31,555 --> 00:38:33,057
So, visually,
could've done with
999
00:38:33,057 --> 00:38:34,727
a few more
mushrooms on there.
1000
00:38:34,727 --> 00:38:36,163
Sauce looks
a nice consistency.
1001
00:38:36,163 --> 00:38:38,034
Pasta looks beautifully thin.
1002
00:38:38,034 --> 00:38:40,171
And the thinner it goes,
1003
00:38:40,171 --> 00:38:42,075
the more difficult
it is to nail.
1004
00:38:42,075 --> 00:38:44,747
- Mm-hmm.
- But the essence for me
1005
00:38:44,747 --> 00:38:47,319
is what's inside
those sheets of pasta.
1006
00:38:47,319 --> 00:38:48,722
How long did you
cook it for?
1007
00:38:48,722 --> 00:38:50,458
Um, 90 seconds.
1008
00:38:50,458 --> 00:38:51,661
Let's find out.
1009
00:38:53,599 --> 00:38:54,734
Wow.
1010
00:39:04,654 --> 00:39:08,160
Ivy, the egg yolk
is delicious.
1011
00:39:08,160 --> 00:39:10,331
The pasta is super-thin,
1012
00:39:10,331 --> 00:39:12,503
in fact, one of the thinnest
of the evening.
1013
00:39:12,503 --> 00:39:15,275
I just wish you'd cooked the
mushrooms a little bit better,
1014
00:39:15,275 --> 00:39:17,379
because that would be
a near-perfect dish.
1015
00:39:17,379 --> 00:39:19,617
- Yes.
- You nailed this pasta.
1016
00:39:19,617 --> 00:39:23,592
It's thin, it's delicate,
it's cooked perfectly well.
1017
00:39:23,592 --> 00:39:25,563
Aarón:
Yeah, Ivy, you know,
1018
00:39:25,563 --> 00:39:29,704
the sauce is that good
that we need more of it.
1019
00:39:29,704 --> 00:39:33,411
But the construction
of the pasta and the ravioli?
1020
00:39:33,411 --> 00:39:35,081
- Beautiful.
- Thank you.
1021
00:39:35,081 --> 00:39:37,653
Thank you. Wow.
1022
00:39:39,156 --> 00:39:40,559
Good job.
1023
00:39:43,331 --> 00:39:47,305
Right, Ivy,
Liya, Grayson, Molly,
all of you, well done.
1024
00:39:47,305 --> 00:39:48,675
What an extraordinary
performance.
1025
00:39:48,675 --> 00:39:51,413
But right now, Miss Daphne,
Chef Aaron, and myself
1026
00:39:51,413 --> 00:39:53,251
need to really seriously
talk this out,
1027
00:39:53,251 --> 00:39:56,123
because there's
very few mistakes
1028
00:39:56,123 --> 00:39:58,662
separating all four dishes.
1029
00:39:58,662 --> 00:39:59,897
Excuse us.
1030
00:39:59,897 --> 00:40:01,333
Wow.
1031
00:40:01,333 --> 00:40:04,540
Liya: I'm going home
because my dough
was not even thin enough.
1032
00:40:04,540 --> 00:40:06,310
Molly: But at least
it was cooked well.
1033
00:40:06,310 --> 00:40:07,980
I couldn't get away
from Liya's pasta.
1034
00:40:07,980 --> 00:40:09,651
It looked like more
of a pierogi to me.
1035
00:40:09,651 --> 00:40:13,090
But Liya really nailed
that beautiful beurre blanc.
1036
00:40:13,090 --> 00:40:16,063
And her plating was just--
it perfectly mirrored yours.
1037
00:40:16,063 --> 00:40:17,867
Incredible.
Now, Molly's plating
1038
00:40:17,867 --> 00:40:19,737
was a little bit
all over the place
1039
00:40:19,737 --> 00:40:20,940
and the pasta was undercooked.
1040
00:40:20,940 --> 00:40:22,342
- Daphne: Right.
- But her seasoning
1041
00:40:22,342 --> 00:40:23,712
on that beurre blanc
was incredible.
1042
00:40:23,712 --> 00:40:25,281
Yeah, it made you want more.
1043
00:40:25,281 --> 00:40:26,952
Daphne: Ivy, I think,
really crushed it,
1044
00:40:26,952 --> 00:40:28,956
but she missed having
the sauce on the plate.
1045
00:40:28,956 --> 00:40:30,559
I got a good amount of sauce
from Grayson's.
1046
00:40:30,559 --> 00:40:32,697
I think we can all agree
who is going home, yes?
1047
00:40:32,697 --> 00:40:34,567
- I think so.
- Yeah.
1048
00:40:40,111 --> 00:40:41,313
Gordon:
There are four of you.
1049
00:40:41,313 --> 00:40:42,817
Unfortunately,
only three of you
1050
00:40:42,817 --> 00:40:44,621
can move into the semi-finals.
1051
00:40:44,621 --> 00:40:47,727
Tonight, we went
to extraordinary lengths
1052
00:40:47,727 --> 00:40:50,365
to determine who that is.
1053
00:40:50,365 --> 00:40:52,803
We've made our decision,
and trust me,
1054
00:40:52,803 --> 00:40:56,911
this has been a tough one
and somewhat of a shock.
1055
00:40:59,249 --> 00:41:02,690
And the person that we feel
slightly missed the mark
1056
00:41:02,690 --> 00:41:06,698
and therefore
will not be moving on
into the semi-finals...
1057
00:41:09,837 --> 00:41:11,741
That person is...
1058
00:41:17,753 --> 00:41:19,624
Molly.
1059
00:41:19,624 --> 00:41:22,295
Unfortunately,
your pasta dough was raw.
1060
00:41:22,295 --> 00:41:24,567
- It's okay.
- You did so good.
1061
00:41:24,567 --> 00:41:26,437
- Molly...
- You did so good.
1062
00:41:26,437 --> 00:41:27,773
- Molly!
- It's okay, it's okay.
1063
00:41:27,773 --> 00:41:30,378
Oh, Molly, you are
the princess of proteins,
1064
00:41:30,378 --> 00:41:33,685
and you, young lady,
will go down in history
1065
00:41:33,685 --> 00:41:36,490
as one of the most
sought-after grill masters
1066
00:41:36,490 --> 00:41:38,494
in the history
of this competition.
1067
00:41:38,494 --> 00:41:40,699
- We are going to miss you.
- Thank you, Chef.
1068
00:41:40,699 --> 00:41:42,202
Molly: I'm really,
really proud of myself,
1069
00:41:42,202 --> 00:41:44,339
even though I'm leaving.
1070
00:41:44,339 --> 00:41:47,145
This whole journey
has been incredible.
1071
00:41:47,145 --> 00:41:50,251
Hello! Welcome to you all.
1072
00:41:50,251 --> 00:41:53,792
- ( cheering )
- I knew it!
1073
00:41:53,792 --> 00:41:57,399
I've grown so much as a cook.
1074
00:41:57,399 --> 00:41:59,469
- I did it! Woohoo!
- Let's go, Molly.
1075
00:41:59,469 --> 00:42:01,106
I came in as the grill master,
1076
00:42:01,106 --> 00:42:02,777
but now I can do
so many more things.
1077
00:42:02,777 --> 00:42:04,279
Daphne: So this is your
signature biscuit dough?
1078
00:42:04,279 --> 00:42:07,185
- Just trying to--
- Oh, yeah, impress you guys.
1079
00:42:07,185 --> 00:42:08,522
- Yes!
- Okay, I like it.
1080
00:42:08,522 --> 00:42:10,526
I got to work with
some of the most amazing
1081
00:42:10,526 --> 00:42:12,696
judges and cooks
in the whole entire world.
1082
00:42:12,696 --> 00:42:16,003
Looks good.
You should be so proud
of what we see tonight.
1083
00:42:16,003 --> 00:42:17,038
Thank you, Chef.
1084
00:42:17,038 --> 00:42:18,775
And now I'm
a lot more confident,
1085
00:42:18,775 --> 00:42:20,211
and I want everybody to know
1086
00:42:20,211 --> 00:42:22,550
just to keep pushing yourself.
1087
00:42:22,550 --> 00:42:24,587
I will always,
always keep cooking.
1088
00:42:24,587 --> 00:42:27,258
- Bye, darling.
- All: Bye!
1089
00:42:27,258 --> 00:42:28,829
Bye, Molly.
1090
00:42:34,139 --> 00:42:35,609
Gordon: Next time
on"MasterChef Junior"...
1091
00:42:35,609 --> 00:42:38,715
Welcome to our
incredible semi-final.
1092
00:42:38,715 --> 00:42:40,919
...the home cooks
get a taste of home.
1093
00:42:40,919 --> 00:42:42,723
Liya!
1094
00:42:43,491 --> 00:42:45,194
And the pressure is intense...
1095
00:42:45,194 --> 00:42:46,598
You can do it!
1096
00:42:46,598 --> 00:42:48,702
- I'm doing--
- I don't know what she does.
1097
00:42:48,702 --> 00:42:50,371
- Really tense. Come on.
- Daphne: Wow.
1098
00:42:50,371 --> 00:42:54,312
...as they battle it out
to claim a spot in the finale.
1099
00:42:54,312 --> 00:42:55,549
Gordon:
This is a dish that can sit
1100
00:42:55,549 --> 00:42:57,887
in any good restaurant
in America.
1101
00:42:57,887 --> 00:42:59,924
- It's that good.
- Wow!
1102
00:42:59,924 --> 00:43:02,295
The two home cooks
who will be facing off
1103
00:43:02,295 --> 00:43:04,667
in the grand finale are...