Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:03,073 --> 00:00:06,279
Previously on "MasterChef."
2
00:00:06,279 --> 00:00:08,450
The 40 besthome cooks in America
3
00:00:08,450 --> 00:00:11,089
faced offin the culinary challenges...
4
00:00:11,089 --> 00:00:12,592
Watch very carefully.
5
00:00:12,592 --> 00:00:14,796
I'm only doing this once.
6
00:00:14,796 --> 00:00:16,466
...of their lives.
7
00:00:16,466 --> 00:00:19,105
This is the battle
of the tacos.
8
00:00:19,105 --> 00:00:20,608
‐ Salmon...
‐ Cupcakes.
9
00:00:20,608 --> 00:00:22,278
Oh, lord.
10
00:00:22,278 --> 00:00:24,616
‐ In the end...
‐ That is remarkable.
11
00:00:24,616 --> 00:00:27,822
‐ only the very best...
‐ It's delicious.
12
00:00:27,822 --> 00:00:30,528
...claim the covetedwhite apron
13
00:00:30,528 --> 00:00:32,799
and a placein the MasterChef kitchen.
14
00:00:34,736 --> 00:00:36,874
Tonight...
15
00:00:36,874 --> 00:00:39,211
‐ Gordon: A grocery bag.
‐ Christina: You couldn't levelthe playing field
16
00:00:39,211 --> 00:00:40,815
anymore than
we have tonight.
17
00:00:40,815 --> 00:00:45,157
The top 20 take on their firstmystery box challenge.
18
00:00:45,157 --> 00:00:48,898
‐ This is pretty terrifying.
‐ Steady hand, Sam.
19
00:00:48,898 --> 00:00:50,935
‐ They've won their aprons...
‐ Why kebab?
20
00:00:50,935 --> 00:00:53,941
‐ Now they fight...
‐ Heather, just do what I do
and ignore them.
21
00:00:53,941 --> 00:00:56,547
‐ ...to keep them.
‐ Is this a joke for you?
22
00:00:56,547 --> 00:00:59,251
Take it serious...
or take your apron off.
23
00:01:27,676 --> 00:01:29,846
Welcome, guys.
Come on down, please.
Let's go.
24
00:01:32,886 --> 00:01:34,723
It is amazing to be
in the top 20.
25
00:01:34,723 --> 00:01:37,729
Just last week I was
preaching in Detroit,
26
00:01:37,729 --> 00:01:40,768
and today I'm inthe MasterChef kitchen.
27
00:01:40,768 --> 00:01:43,306
Yes! Let's go!
28
00:01:43,306 --> 00:01:44,776
I'm here to change my life.
29
00:01:44,776 --> 00:01:46,613
I'm 43 years old.
30
00:01:46,613 --> 00:01:49,251
I've raised my children.
I've been married before.
31
00:01:49,251 --> 00:01:52,224
I'm ready to do me now.
It's my turn.
32
00:01:52,224 --> 00:01:54,495
I thought I had a nice kitchenback in Brooklyn.
33
00:01:54,495 --> 00:01:56,432
But walking into this
MasterChef kitchen,
34
00:01:56,432 --> 00:01:59,940
it makes mine look
like a hot dog stand.
35
00:01:59,940 --> 00:02:02,211
It's beautiful,it's elaborate, it's detailed.
36
00:02:02,211 --> 00:02:05,217
There's pretty muchevery piece of equipmentyou could ever need.
37
00:02:05,217 --> 00:02:06,553
I want to go"Edward Scissorhands" on it
38
00:02:06,553 --> 00:02:08,858
and go crazy with everything
on my fingers.
39
00:02:08,858 --> 00:02:10,728
There's just so much things
I want to use in here.
40
00:02:12,899 --> 00:02:16,974
Welcome to the one and only
MasterChef kitchen.
41
00:02:16,974 --> 00:02:21,750
You are the top 20 home cooks
in all of America.
42
00:02:21,750 --> 00:02:25,490
America's next master chef
is standing in front of us
right now.
43
00:02:25,490 --> 00:02:28,931
And with that title
comes incredible prizes.
44
00:02:28,931 --> 00:02:31,570
For starters,
a quarter of a million
dollars.
45
00:02:31,570 --> 00:02:35,578
‐ And a guaranteed spot
on the next MasterChef cruise.
‐ Yes!
46
00:02:35,578 --> 00:02:38,416
And of course,
there's the greatest
prize of all‐‐
47
00:02:38,416 --> 00:02:40,922
the MasterChef trophy.
48
00:02:40,922 --> 00:02:43,426
‐ Christina: Yes.
49
00:02:43,426 --> 00:02:47,167
Beautiful. Whoo!
50
00:02:47,167 --> 00:02:49,338
All right, home cooks,
there's only one way
51
00:02:49,338 --> 00:02:52,277
to kick off
this competition.
52
00:02:52,277 --> 00:02:55,116
The iconic
mystery box challenge.
53
00:02:58,858 --> 00:03:00,393
All of you,
at the count of three,
54
00:03:00,393 --> 00:03:02,431
lift your boxes.
55
00:03:02,431 --> 00:03:03,634
Whoo!
56
00:03:03,634 --> 00:03:06,607
One, two...
57
00:03:06,607 --> 00:03:09,411
three. Lift.
58
00:03:09,411 --> 00:03:12,518
‐ Grocery bag.
59
00:03:12,518 --> 00:03:13,787
All right.
60
00:03:13,787 --> 00:03:16,927
A brown grocery bag.
61
00:03:16,927 --> 00:03:21,837
Why don't you go ahead and see
what's inside your bags?
62
00:03:21,837 --> 00:03:25,343
‐ Ooh.
‐ Ooh la la.
63
00:03:25,343 --> 00:03:26,713
Broccoli...
64
00:03:26,713 --> 00:03:29,351
I imagine everything looks
pretty familiar.
65
00:03:29,351 --> 00:03:30,988
Oh, yeah.
66
00:03:30,988 --> 00:03:33,560
And that's because these are
12 of the most common items
67
00:03:33,560 --> 00:03:36,399
found on any American
home cook's shopping list.
68
00:03:36,399 --> 00:03:37,869
Bananas...
69
00:03:37,869 --> 00:03:40,741
Your ingredients include
chicken breast, ground beef,
70
00:03:40,741 --> 00:03:43,814
‐ Rice...
‐ potatoes, canned tomatoes,
71
00:03:43,814 --> 00:03:46,586
‐ Bacon.
‐ Carrots, white cheddar cheese,
72
00:03:46,586 --> 00:03:49,859
green apples, and chocolate.
73
00:03:49,859 --> 00:03:54,335
You'll also have access
to the standard MasterChef
staple pantry box.
74
00:03:54,335 --> 00:03:56,372
Tonight, you'll have
just one hour
75
00:03:56,372 --> 00:03:59,345
to take the most
popular ingredients
across all of America,
76
00:03:59,345 --> 00:04:01,817
and make us
a phenomenal dish.
77
00:04:01,817 --> 00:04:04,121
Win this challenge,
and you will get
78
00:04:04,121 --> 00:04:07,127
a huge advantage
moving forward.
79
00:04:07,127 --> 00:04:11,369
Your 60 minutes starts now!
80
00:04:12,872 --> 00:04:15,143
Go!
81
00:04:15,143 --> 00:04:17,715
Larger measuring cups,
larger measuring cups...
82
00:04:17,715 --> 00:04:19,586
All right.
Let's get it going here.
83
00:04:19,586 --> 00:04:21,422
Right, tonight's first
mystery box challenge.
84
00:04:21,422 --> 00:04:24,261
A grocery bag. I mean,
some of the most incredible
products
85
00:04:24,261 --> 00:04:26,566
anywhere in America that
every home can recognize.
86
00:04:26,566 --> 00:04:28,403
I mean, those are the basics.
87
00:04:28,403 --> 00:04:32,244
You couldn't level
the playing field any more
than we have tonight.
88
00:04:32,244 --> 00:04:34,381
This is so cool.
89
00:04:34,381 --> 00:04:35,885
So I'm doing
five things today.
90
00:04:35,885 --> 00:04:37,054
I'm making
the ultimate breakfast.
91
00:04:37,054 --> 00:04:39,559
Chicken apple sausage,
buttermilk biscuits and gravy,
92
00:04:39,559 --> 00:04:42,297
soft scrambled egg,
and a little hash browns.
93
00:04:42,297 --> 00:04:44,401
My grandmother always made
a really big breakfast
94
00:04:44,401 --> 00:04:45,905
every single solitary
time and so...
95
00:04:45,905 --> 00:04:49,579
I like the extra elements
so you're full.
96
00:04:49,579 --> 00:04:51,115
Never know how long
it's gonna be till lunch.
97
00:04:55,090 --> 00:04:59,566
I am making
a crispy‐skin, oil‐poached,
bacon chicken breast
98
00:04:59,566 --> 00:05:02,204
with broccoli
and an apple slaw.
99
00:05:02,204 --> 00:05:03,941
This is me paying homage
to my parents.
100
00:05:03,941 --> 00:05:08,216
They had this amazing
ability to feed four kids
within 20 minutes
101
00:05:08,216 --> 00:05:10,253
because they're doctors
and they got home very late.
102
00:05:10,253 --> 00:05:14,228
And they used to make this
all the time.
103
00:05:14,228 --> 00:05:16,298
I'm gonna make something
my kids love a lot.
104
00:05:16,298 --> 00:05:19,037
I'm gonna do
a curry chicken breast
over a bed of rice,
105
00:05:19,037 --> 00:05:22,244
and I'm gonna fry some
banana down in some flour.
106
00:05:22,244 --> 00:05:24,081
My husband's Indian,
so this is something
107
00:05:24,081 --> 00:05:26,152
that's traditional to him
that I make all the time.
108
00:05:26,152 --> 00:05:28,724
So I'm making this recipe
with love.
109
00:05:28,724 --> 00:05:31,897
Just under 40 minutes
to go, guys.
110
00:05:31,897 --> 00:05:35,403
Okay, so, Brien,
what is about your experience
111
00:05:35,403 --> 00:05:36,806
that makes you
such a competitor?
112
00:05:36,806 --> 00:05:38,510
I grew up
in Northern California,
a town called Redding,
113
00:05:38,510 --> 00:05:40,079
and we'd go fly fishing.
114
00:05:40,079 --> 00:05:43,085
My father, he'd
take me out fly fishing
almost every weekend.
115
00:05:43,085 --> 00:05:45,290
And we'd stop by
the local deli
116
00:05:45,290 --> 00:05:46,826
and get whatever we wanted.
117
00:05:46,826 --> 00:05:50,935
So I'm gonna be making
a deli‐inspired broccoli
and bacon slaw,
118
00:05:50,935 --> 00:05:52,304
with a little fried chicken
119
00:05:52,304 --> 00:05:55,945
and some fried potatoes
we have back home
called "jo jos."
120
00:05:55,945 --> 00:05:57,848
So it's gonna be an ode
to the fishing trip
with my father.
121
00:05:57,848 --> 00:05:59,719
I love it.
Keep your eye
on the prize.
122
00:05:59,719 --> 00:06:03,459
‐ Keep your eye
on that clock. Good luck.
‐ Thank you so much, chefs.
123
00:06:03,459 --> 00:06:05,096
‐ Right, Sam.
‐ Yes.
124
00:06:05,096 --> 00:06:06,165
Tell me about the dish.
What are you doing?
125
00:06:06,165 --> 00:06:07,935
I'm making meatloaf
and mashed potatoes.
126
00:06:07,935 --> 00:06:08,937
I'm a creative
writing teacher,
127
00:06:08,937 --> 00:06:10,340
and this is one
of the things
128
00:06:10,340 --> 00:06:11,943
that they're always
serving in the lunch room,
and‐‐
129
00:06:11,943 --> 00:06:13,513
‐ Yes.
‐ The kids think
it's sort of icky,
130
00:06:13,513 --> 00:06:15,851
so I'm taking it up
like three notches.
131
00:06:15,851 --> 00:06:19,692
I'm also Jewish, and so we do
a lot of fried chicken skin.
We call it gribenes.
132
00:06:19,692 --> 00:06:20,961
And so I'm doing
some of that action too.
133
00:06:20,961 --> 00:06:22,364
Where's the skin going?
134
00:06:22,364 --> 00:06:24,201
I'm gonna use the skin
to garnish the mashed potatoes.
135
00:06:24,201 --> 00:06:26,205
‐ Very posh.
‐ Well...
136
00:06:26,205 --> 00:06:27,875
Yeah?
137
00:06:27,875 --> 00:06:29,712
Can't wait to taste
that crispy chicken skin.
Good luck.
138
00:06:35,791 --> 00:06:37,528
So, Heather,
talk to me about
your dish.
139
00:06:37,528 --> 00:06:40,868
Uh, my mom's Peruvian,
so I'm making some
Peruvian rice
140
00:06:40,868 --> 00:06:43,540
and, like, a Latin‐inspired
chimichurri sauce
for my chicken.
141
00:06:43,540 --> 00:06:44,909
And then
I'm gonna fry it up.
142
00:06:44,909 --> 00:06:46,378
‐ All right, I love it.
‐ Great. So what do you think
143
00:06:46,378 --> 00:06:48,717
about this idea
of this grocery bag?
144
00:06:48,717 --> 00:06:50,219
Well, we didn't have
a lot of money growing up.
145
00:06:50,219 --> 00:06:52,758
So my mom would try to make
whatever she could
146
00:06:52,758 --> 00:06:54,094
using the ingredients
that she had.
147
00:06:54,094 --> 00:06:55,731
And so it's gonna be
an ode to my mother.
148
00:06:55,731 --> 00:06:57,334
Outstanding.
Keep your eye on the prize.
149
00:06:57,334 --> 00:06:58,737
Absolutely.
Thank you guys so much.
150
00:06:58,737 --> 00:06:59,772
‐ Of course.
‐ Good luck.
151
00:06:59,772 --> 00:07:01,375
Thank you.
152
00:07:01,375 --> 00:07:03,780
Right, Mark.
Tell me about the dish.
What are you doing?
153
00:07:03,780 --> 00:07:05,651
So I'm a powerhouse guy,
so I need to start
154
00:07:05,651 --> 00:07:07,354
with a good breakfast
in the morning.
155
00:07:07,354 --> 00:07:10,326
‐ So it's gonna be
pancakes, eggs, bacon.
‐ Breakfast.
156
00:07:10,326 --> 00:07:11,563
I'm gonna do
a caramel sauce,
157
00:07:11,563 --> 00:07:13,834
and then I'm gonna
do a potato latke.
158
00:07:13,834 --> 00:07:16,038
Right. Do you not get
intimidated with all this
talent around here?
159
00:07:16,038 --> 00:07:18,877
I feel incredibly ready
to win this whole thing.
160
00:07:18,877 --> 00:07:21,716
‐ The whole competition, Mark?
‐ I didn't come here
to lose.
161
00:07:21,716 --> 00:07:24,321
‐ Make this breakfast
a breakfast to remember.
‐ I will, sir.
162
00:07:24,321 --> 00:07:25,691
‐ Good luck.
‐ Thank you.
163
00:07:30,501 --> 00:07:32,738
‐ Hey, Jennifer.
‐ How's it going today?
164
00:07:32,738 --> 00:07:34,207
Jennifer, Louisiana's
in the house with you, right?
165
00:07:34,207 --> 00:07:36,111
Yes, yes,
it definitely it is today.
166
00:07:36,111 --> 00:07:38,917
I'm actually doing
a blackened chicken
with étouffée sauce
167
00:07:38,917 --> 00:07:40,420
with a vegetable medley.
168
00:07:40,420 --> 00:07:42,558
So I'm kind of doing,
like, something salty
169
00:07:42,558 --> 00:07:43,960
and some sweet.
170
00:07:43,960 --> 00:07:45,864
All right, so what makes you
such a fierce competitor
171
00:07:45,864 --> 00:07:47,735
that's gonna beat all these
other 19 home cooks?
172
00:07:47,735 --> 00:07:49,371
I think it has to do
with since I was a kid
173
00:07:49,371 --> 00:07:50,607
I learned from
the best people,
174
00:07:50,607 --> 00:07:52,143
and then the people
in my family.
175
00:07:52,143 --> 00:07:54,247
You can't make up soul,
so...
176
00:07:54,247 --> 00:07:55,818
‐ That's true.
‐ Put it on a plate, girl.
177
00:07:55,818 --> 00:07:57,120
Yeah, I will.
I promise y'all.
178
00:07:57,120 --> 00:07:58,957
Thank y'all.
179
00:07:58,957 --> 00:08:01,863
Just over
five minutes to go.
180
00:08:01,863 --> 00:08:05,504
Let's get it on.
181
00:08:05,504 --> 00:08:06,706
Baby doll.
182
00:08:06,706 --> 00:08:08,844
Wow, I mean, first of all,
this is incredible
183
00:08:08,844 --> 00:08:10,581
because I've never seen
such intensity
184
00:08:10,581 --> 00:08:12,852
across the first
mystery box challenge.
185
00:08:12,852 --> 00:08:15,891
‐ Oops.
‐ Mark is doing his take
on an American breakfast,
186
00:08:15,891 --> 00:08:17,427
but he wants to sort
of elevate that take.
187
00:08:17,427 --> 00:08:19,397
‐ Okay.
‐ Ooh.
188
00:08:19,397 --> 00:08:22,805
Yachecia, she is doing
biscuits and gravy.
189
00:08:22,805 --> 00:08:24,074
But hold on,
she's gonna do
190
00:08:24,074 --> 00:08:25,744
a cheddar scrambled eggs
as well.
191
00:08:25,744 --> 00:08:29,552
You know, she just keeps on
giving and giving and giving
just to finish it.
192
00:08:29,552 --> 00:08:31,923
Jennifer is doing
a roast chicken breast
193
00:08:31,923 --> 00:08:34,227
‐ with a little Louisiana twist.
‐ Love it.
194
00:08:34,227 --> 00:08:36,900
Sam's attempting a meatloaf
across 60 minutes.
195
00:08:36,900 --> 00:08:38,068
Incredible.
196
00:08:38,068 --> 00:08:41,643
60 seconds remaining.
197
00:08:41,643 --> 00:08:44,247
Yeah. What?
198
00:08:44,247 --> 00:08:46,619
‐ Christina: Come on, guys.
‐ Come on guys, final minute.
199
00:08:46,619 --> 00:08:48,355
You got this,
you got this.
200
00:08:48,355 --> 00:08:53,165
You want to get your hands
on that huge advantage.
201
00:08:53,165 --> 00:08:56,606
‐ Ten...
‐ Judges: Nine, eight,
202
00:08:56,606 --> 00:08:59,779
seven, six, five,
203
00:08:59,779 --> 00:09:04,154
four, three, two, one.
204
00:09:04,154 --> 00:09:08,095
‐ Gordon: And stop. Well done.
‐ Christina: Hands in the air.
205
00:09:08,095 --> 00:09:11,401
Yeah! Nailed that!
206
00:09:11,401 --> 00:09:14,508
‐ Christina: All right.
‐ Well done.
207
00:09:14,508 --> 00:09:16,345
Now, tonight,
you were all given
208
00:09:16,345 --> 00:09:20,854
12 of the most popular items
on everyone's shopping list.
209
00:09:20,854 --> 00:09:24,127
As you know, we have
studied and tasted
210
00:09:24,127 --> 00:09:27,100
everything you've done
across the 60 minutes.
211
00:09:27,100 --> 00:09:29,672
Tonight, there were
212
00:09:29,672 --> 00:09:33,647
three dishes that stood out.
213
00:09:33,647 --> 00:09:36,318
‐ Sam,
‐ Good job, Sam.
214
00:09:36,318 --> 00:09:40,393
Heather and Mark.
215
00:09:40,393 --> 00:09:41,963
Head on up here,
let's go.
216
00:09:41,963 --> 00:09:44,300
I'm in a complete loss
for words.
217
00:09:44,300 --> 00:09:46,371
I feel like Aladdinon the carpet
218
00:09:46,371 --> 00:09:48,342
just floatingby my competitors.
219
00:09:48,342 --> 00:09:49,712
I've got this.
220
00:09:49,712 --> 00:09:53,052
I'm gonna be getting
the advantage.
221
00:09:53,052 --> 00:09:55,423
Mark, Heather and Sam
222
00:09:55,423 --> 00:09:59,230
tonight,
you three stood out
223
00:09:59,230 --> 00:10:03,405
for all
the wrong reasons.
224
00:10:03,405 --> 00:10:07,748
All three of us
were hugely disappointed.
225
00:10:07,748 --> 00:10:11,622
Because all three
of your dishes were a mess.
226
00:10:22,611 --> 00:10:25,116
Mark, Heather and Sam.
227
00:10:25,116 --> 00:10:26,953
Tonight, you three
228
00:10:26,953 --> 00:10:29,925
stood out for
229
00:10:29,925 --> 00:10:34,100
all the wrong reasons.
230
00:10:34,100 --> 00:10:38,977
Because all three
of your dishes were a mess.
231
00:10:38,977 --> 00:10:41,114
Mark, Heather, Sam,
232
00:10:41,114 --> 00:10:44,755
you bottom three,
please head into
the wine room.
233
00:10:44,755 --> 00:10:47,528
This is pretty terrifying.
234
00:10:47,528 --> 00:10:50,466
I feel like I'm waiting
in the chairs outside
the principal's office.
235
00:10:50,466 --> 00:10:52,538
My goose might be cooked.It might be over already.
236
00:10:52,538 --> 00:10:55,309
They might just come,
pull us out, chew us out,
237
00:10:55,309 --> 00:10:56,612
and send us home.
238
00:11:00,286 --> 00:11:03,492
All right, well now,
on to better news.
239
00:11:03,492 --> 00:11:05,797
Three home cooks
in particular
240
00:11:05,797 --> 00:11:08,302
really impressed us.
241
00:11:08,302 --> 00:11:12,578
The first dish
that really caught our eye,
242
00:11:12,578 --> 00:11:14,582
this dish had great
finesse around it.
243
00:11:14,582 --> 00:11:17,153
Showcasing those ingredients,
more importantly,
244
00:11:17,153 --> 00:11:18,756
MasterChef‐worthy.
245
00:11:18,756 --> 00:11:22,531
Please come down...
246
00:11:22,531 --> 00:11:23,766
Yachecia.
247
00:11:24,969 --> 00:11:26,873
Yeah, mama.
You go, Yachecia.
248
00:11:26,873 --> 00:11:29,979
The first name called
is Yachecia!
249
00:11:29,979 --> 00:11:31,883
Yay! Hallelujah!
250
00:11:31,883 --> 00:11:33,553
Thank you, Jesus.
251
00:11:33,553 --> 00:11:35,456
I spent my childhoodmaking biscuits withmy grandmother,
252
00:11:35,456 --> 00:11:38,328
so I know I am making
Grammy proud.
253
00:11:38,328 --> 00:11:39,899
Right, describe
the dish, please.
254
00:11:39,899 --> 00:11:42,069
It is biscuits and gravy,
255
00:11:42,069 --> 00:11:44,207
with homemade chicken
and apple sausage,
256
00:11:44,207 --> 00:11:46,211
homemade buttermilk
pepper biscuit,
257
00:11:46,211 --> 00:11:48,215
crispy home fries underneath,
258
00:11:48,215 --> 00:11:50,085
and a soft scrambled
egg on top.
259
00:11:50,085 --> 00:11:51,756
So you do all that
and then three minutes to go
260
00:11:51,756 --> 00:11:53,993
decide to make
scrambled egg on the side.
261
00:11:53,993 --> 00:11:55,931
Is this what you're like
in general?
262
00:11:55,931 --> 00:11:58,703
Absolutely, because sometimes
I have to preach the sermons,
263
00:11:58,703 --> 00:12:00,573
sing the songs
and be the janitor.
264
00:12:00,573 --> 00:12:03,345
So we got to put it
all in there.
265
00:12:03,345 --> 00:12:04,848
Let's talk
about the biscuits.
266
00:12:04,848 --> 00:12:07,821
We couldn't believe how light
and exciting they were.
267
00:12:07,821 --> 00:12:09,725
Well, cold butter is my key.
268
00:12:09,725 --> 00:12:12,396
And then I didn't
have buttermilk,
so I had to make it.
269
00:12:12,396 --> 00:12:14,535
And added buttermilk to it.
270
00:12:14,535 --> 00:12:17,239
Really high temperature
for a short amount of time.
271
00:12:17,239 --> 00:12:20,513
‐ Wow, I mean, it's delicious.
‐ Thank you, sir.
272
00:12:20,513 --> 00:12:23,185
It tastes expensive,
yet it was made with
the staple ingredients.
273
00:12:23,185 --> 00:12:24,588
The biscuits are incredible.
274
00:12:24,588 --> 00:12:26,358
The potato underneath,
cooked beautifully,
275
00:12:26,358 --> 00:12:28,161
You know, but what
would I change?
276
00:12:28,161 --> 00:12:30,065
‐ Just a touch less cream
in the sausage.
‐ Okay.
277
00:12:30,065 --> 00:12:31,234
It's very rich.
278
00:12:31,234 --> 00:12:33,171
But the flavor's there.
279
00:12:33,171 --> 00:12:34,742
And if that's what you do
for breakfast,
280
00:12:34,742 --> 00:12:37,581
God knows what you do
for dinner.
281
00:12:37,581 --> 00:12:39,250
‐ Great job. Thank you.
‐ Thank you, Chef.
282
00:12:46,799 --> 00:12:49,137
Hallelujah, right?
283
00:12:49,137 --> 00:12:51,074
Well, well, done.
284
00:12:51,074 --> 00:12:55,249
A lot of big flavor there
but none of those spices are
overpowering one another.
285
00:12:55,249 --> 00:12:58,422
I think your idea
of making buttermilk
286
00:12:58,422 --> 00:13:00,927
and enriching that dough
for the biscuits
287
00:13:00,927 --> 00:13:02,196
is really exceptional.
288
00:13:02,196 --> 00:13:04,902
If there's such a thing
tasting like 60 minutes,
289
00:13:04,902 --> 00:13:06,204
that's what it tastes like.
290
00:13:06,204 --> 00:13:09,912
‐ Excellent job.
‐ Thank you, Chef.
291
00:13:09,912 --> 00:13:12,884
I mean, we didn't give you
chicken apple sausage.
292
00:13:12,884 --> 00:13:14,588
Talk me through
that sausage.
293
00:13:14,588 --> 00:13:15,723
I took the chicken breast
294
00:13:15,723 --> 00:13:18,095
and ground it up
with some spices,
295
00:13:18,095 --> 00:13:19,397
fresh dill, apples,
296
00:13:19,397 --> 00:13:21,735
and flavored it up
with a little bit
of cayenne,
297
00:13:21,735 --> 00:13:23,573
give it a little kick,
a little heat.
298
00:13:23,573 --> 00:13:25,075
That dish is delicious.
299
00:13:25,075 --> 00:13:27,379
The eggs add a great
light, fluffy richness
300
00:13:27,379 --> 00:13:30,319
to an otherwise rather dense
sausage gravy there.
301
00:13:30,319 --> 00:13:32,991
But you took the most basic
grocery store ingredients
302
00:13:32,991 --> 00:13:34,895
and you literally
churched them up.
303
00:13:34,895 --> 00:13:36,331
Yes.
304
00:13:36,331 --> 00:13:37,399
You knocked it out
of the park.
305
00:13:37,399 --> 00:13:41,241
‐ Thank you, Chef.
‐ Nice job.
306
00:13:41,241 --> 00:13:43,345
Nice job, Yachecia.
307
00:13:43,345 --> 00:13:45,850
Thank you.
308
00:13:45,850 --> 00:13:49,190
The second dish
that we would like
to examine further
309
00:13:49,190 --> 00:13:52,998
is from a home cook
who really stayed true
to their home roots.
310
00:13:52,998 --> 00:13:54,968
This person made
Louisiana proud,
311
00:13:54,968 --> 00:13:57,173
come on down,
Jennifer.
312
00:14:01,916 --> 00:14:04,888
Who would ever think
that a debt collector
from Louisiana would be
313
00:14:04,888 --> 00:14:08,061
part of the top three
of the first mystery box
challenge.
314
00:14:08,061 --> 00:14:09,965
Really?
315
00:14:09,965 --> 00:14:12,837
I'm so excited,it's just a dreamcome true for me.
316
00:14:12,837 --> 00:14:14,273
Jennifer, talk to me
about your dish.
317
00:14:14,273 --> 00:14:16,679
It's a blackened
chicken breast,
318
00:14:16,679 --> 00:14:19,150
with étouffée sauce,
runny egg
319
00:14:19,150 --> 00:14:20,520
with cinnamon potatoes.
320
00:14:20,520 --> 00:14:22,591
Where do you learn
to present food this way?
321
00:14:22,591 --> 00:14:25,997
Make carrot ribbons
and garnish with such
sophistication.
322
00:14:25,997 --> 00:14:28,101
Every day I come home
and my husband and I,
323
00:14:28,101 --> 00:14:31,274
I'll look at the refrigerator
and I'll try to make something
with what I have.
324
00:14:31,274 --> 00:14:34,648
So I feel like that this
is my art on a plate.
325
00:14:34,648 --> 00:14:37,119
I'm able to express myself
when I cook.
326
00:14:37,119 --> 00:14:40,893
That is truly a blackened
piece of chicken breast.
327
00:14:40,893 --> 00:14:43,331
All the specks
of the wonderful dried herbs
328
00:14:43,331 --> 00:14:46,237
and the spices kind of
just be part of that crust.
329
00:14:46,237 --> 00:14:48,475
Look at that chicken cook.
Like, that's perfect.
330
00:14:48,475 --> 00:14:49,811
‐ Oh, that looks good.
‐ It's cooked...
331
00:14:49,811 --> 00:14:51,548
‐ Yeah, that looks good.
‐ It does look good, right?
332
00:14:51,548 --> 00:14:55,890
‐ That's what's up.
‐ That's what's up, dude.
333
00:14:55,890 --> 00:14:57,226
Like they say in Louisiana,
334
00:14:57,226 --> 00:14:58,696
"That ain't
nothing nice, baby."
335
00:14:58,696 --> 00:15:01,301
All right? Yeah, you right.
336
00:15:01,301 --> 00:15:02,837
The sauce is rich.
337
00:15:02,837 --> 00:15:04,340
When it blends
with the yolk of the egg
338
00:15:04,340 --> 00:15:05,810
it's really
something special.
339
00:15:05,810 --> 00:15:08,683
The carrots, they have a little
bit of the acidic vinegar to it.
340
00:15:08,683 --> 00:15:10,185
Parsley, great choice of herb.
341
00:15:10,185 --> 00:15:12,524
Man, keep cooking like that
342
00:15:12,524 --> 00:15:15,028
‐ you're gonna go far.
‐ Thank you, I appreciate that
so much.
343
00:15:19,036 --> 00:15:20,372
‐ That chicken's
cooked beautifully.
‐ Thank you.
344
00:15:20,372 --> 00:15:22,176
‐ I appreciate that.
‐ Crisp, fragrant.
345
00:15:22,176 --> 00:15:24,848
All those wonderful herbs
that you want from down south.
346
00:15:24,848 --> 00:15:26,184
It's you on a plate.
347
00:15:26,184 --> 00:15:28,154
And it's so nice to see
that level of finesse
348
00:15:28,154 --> 00:15:30,693
so early on
in the competition
which we're not used to.
349
00:15:30,693 --> 00:15:32,564
‐ Great job.
‐ Thank you.
350
00:15:32,564 --> 00:15:34,735
Is this real?
Thank you.
351
00:15:34,735 --> 00:15:37,707
Good job, Jennifer.
352
00:15:40,713 --> 00:15:41,749
‐ Good job.
‐ Thank you.
353
00:15:41,749 --> 00:15:44,621
The third dish
that we want to taste
354
00:15:44,621 --> 00:15:48,061
is from a home cook
who kept it simple
355
00:15:48,061 --> 00:15:50,566
but delicious.
356
00:15:50,566 --> 00:15:54,240
So good,
they named him twice.
357
00:15:54,240 --> 00:15:57,814
Brien O'Brien,
please step forward.
358
00:15:57,814 --> 00:15:59,083
Good job, Brien.
359
00:15:59,083 --> 00:16:01,655
This dish doesn't just represent
Northern California,
360
00:16:01,655 --> 00:16:03,191
it also represents my father,
361
00:16:03,191 --> 00:16:04,594
my Irish heritage,
362
00:16:04,594 --> 00:16:05,997
everything thatI grew up with,
363
00:16:05,997 --> 00:16:07,199
this is me on a plate.
364
00:16:07,199 --> 00:16:08,368
My father would be proud,
365
00:16:08,368 --> 00:16:10,205
and I know
I got a winning dish.
366
00:16:10,205 --> 00:16:12,544
All right, Brien O'Brien
what did you make?
367
00:16:12,544 --> 00:16:15,550
Well, today,
I made a fried chicken
368
00:16:15,550 --> 00:16:19,290
with a broccoli
and bacon slaw,
369
00:16:19,290 --> 00:16:21,695
and fried potatoes
I like to call "jo jos."
370
00:16:21,695 --> 00:16:23,465
What did you season
that chicken with?
371
00:16:23,465 --> 00:16:25,435
Um, the flour had
salt, pepper.
372
00:16:25,435 --> 00:16:27,874
There was some smoked paprika
373
00:16:27,874 --> 00:16:29,544
and some cayenne
for a little kick.
374
00:16:29,544 --> 00:16:30,713
What did you do
with the French fries‐‐
375
00:16:30,713 --> 00:16:32,884
‐ or the Jimmys, Johnnys.
‐ Jo jos.
376
00:16:32,884 --> 00:16:34,554
‐ Jo jos.
377
00:16:34,554 --> 00:16:36,658
I also gave those
a quick dredge
378
00:16:36,658 --> 00:16:37,927
just to give them
a a little crunch.
379
00:16:37,927 --> 00:16:38,996
Threw those in
the fryer as well
380
00:16:38,996 --> 00:16:40,666
and ended it
with a little salt.
381
00:16:40,666 --> 00:16:42,804
Talk to me about
that broccoli slaw.
382
00:16:42,804 --> 00:16:45,977
Started off with the bacon,
then I made my own aioli
383
00:16:45,977 --> 00:16:48,782
turned that into a dressing
with a little vinegar
and some sugar
384
00:16:48,782 --> 00:16:51,287
I threw some
Granny Smith apples in there
385
00:16:51,287 --> 00:16:53,993
and of course
the broccoli.
386
00:16:53,993 --> 00:16:57,266
I can't get over
the crispiness
387
00:16:57,266 --> 00:16:58,368
of that dredge.
388
00:16:58,368 --> 00:17:00,540
The way that you
perfectly have every bit
389
00:17:00,540 --> 00:17:01,975
of that chicken breast
covered.
390
00:17:01,975 --> 00:17:04,146
It's crunchy, it's crispy,
it's flavorful.
391
00:17:04,146 --> 00:17:06,317
I think that your french fries,
or your jo jos,
392
00:17:06,317 --> 00:17:08,421
are smart,
they're rustic.
393
00:17:08,421 --> 00:17:10,560
The acidity from
this broccoli slaw
394
00:17:10,560 --> 00:17:12,664
is a really smart
counterbalance.
395
00:17:12,664 --> 00:17:15,335
Would have loved for you
to slice those shallots down
a little bit more.
396
00:17:15,335 --> 00:17:16,505
Like show off
the knife work
397
00:17:16,505 --> 00:17:18,174
if you're going to keep it
somewhat simple.
398
00:17:18,174 --> 00:17:19,911
But all in all,
399
00:17:19,911 --> 00:17:21,682
it's a pretty
untouchable dish.
400
00:17:21,682 --> 00:17:23,519
‐ Nice job.
‐ Appreciate it.
401
00:17:30,198 --> 00:17:32,537
Chicken's delicious.
Got it evenly coated.
402
00:17:32,537 --> 00:17:34,173
Got it evenly colored
as well.
403
00:17:34,173 --> 00:17:36,143
You sort of clogged
my arteries up with
the fried chicken
404
00:17:36,143 --> 00:17:38,348
and then opened my veins up
with the slaw.
405
00:17:38,348 --> 00:17:40,452
I love what you've done
with that rustic charm.
406
00:17:40,452 --> 00:17:41,788
It needs a bit of color.
407
00:17:41,788 --> 00:17:43,826
'Cause you've got
that fried chicken, fries,
408
00:17:43,826 --> 00:17:46,030
it's all the same
sort of coat of paint.
409
00:17:46,030 --> 00:17:49,036
But you delivered something
that has got great flavor.
410
00:17:49,036 --> 00:17:51,040
And you've shown
great skill.
411
00:17:51,040 --> 00:17:53,545
‐ Great job.
‐ Thank you.
412
00:17:53,545 --> 00:17:55,549
Good job, Brien.
413
00:17:55,549 --> 00:17:57,820
‐ Bring it in, buddy.
‐ Thanks guys.
414
00:18:03,331 --> 00:18:06,638
Three outstanding dishes,
let's get that right.
415
00:18:06,638 --> 00:18:09,009
But tonight,
there can only be
one winner
416
00:18:09,009 --> 00:18:13,284
of this first
mystery box challenge.
417
00:18:13,284 --> 00:18:14,954
The dish of the night...
418
00:18:17,960 --> 00:18:19,396
Congratulations...
419
00:18:30,920 --> 00:18:33,024
The dish of the night
420
00:18:33,024 --> 00:18:35,361
was cooked by...
421
00:18:35,361 --> 00:18:36,698
Congratulations...
422
00:18:39,537 --> 00:18:41,675
Brien O'Brien.
Well done.
423
00:18:41,675 --> 00:18:43,044
Nice job, B. O. B.
424
00:18:43,044 --> 00:18:45,415
Winning the first
mystery box solidified
425
00:18:45,415 --> 00:18:47,887
my number one ranking
in this competition.
426
00:18:47,887 --> 00:18:49,356
Nice job, Brien.
427
00:18:49,356 --> 00:18:51,628
Those other competitors can
throw a target on my back
428
00:18:51,628 --> 00:18:52,930
'cause all I gotta say is,
429
00:18:52,930 --> 00:18:55,401
"winner, winner,
chicken dinner."
430
00:18:55,401 --> 00:18:57,707
Uh, Brien, you're now safe
from elimination.
431
00:18:57,707 --> 00:18:59,409
‐ Great start.
‐ Thank you.
432
00:18:59,409 --> 00:19:00,980
All three of your
dishes tonight
433
00:19:00,980 --> 00:19:03,484
displayed some
serious skills.
434
00:19:03,484 --> 00:19:06,758
We're not ready to risk
losing any of you three yet.
435
00:19:06,758 --> 00:19:09,931
All three of you are safe
from elimination.
436
00:19:09,931 --> 00:19:12,335
‐ Yes! Woo!
437
00:19:12,335 --> 00:19:14,406
‐ Come here, guys.
438
00:19:14,406 --> 00:19:16,177
Oh.
439
00:19:16,177 --> 00:19:17,613
Oh, thank you, Lord.
440
00:19:17,613 --> 00:19:19,684
Actually, tonight,
for the first time ever,
441
00:19:19,684 --> 00:19:23,357
there was so much talent
across all of those dishes
442
00:19:23,357 --> 00:19:25,361
that all of you are safe.
443
00:19:27,132 --> 00:19:31,541
That's right,
the entire kitchen,
minus the wine cellar,
444
00:19:31,541 --> 00:19:35,415
are safe from elimination.
445
00:19:35,415 --> 00:19:36,483
That's not good for us.
446
00:19:36,483 --> 00:19:39,489
All 17 of you,
head on up to the balcony,
447
00:19:39,489 --> 00:19:42,395
‐ let's go.
‐ Yes!
448
00:19:42,395 --> 00:19:44,934
I was on cloud nine
just a few days ago.
449
00:19:44,934 --> 00:19:47,138
when I found out
I got that white apron.
450
00:19:47,138 --> 00:19:48,742
Oh, no.
451
00:19:50,846 --> 00:19:53,184
I've worked
really hard to be here.
452
00:19:53,184 --> 00:19:55,288
And it all might be
taken away right now.
453
00:19:55,288 --> 00:19:58,194
It's a pretty rough
feeling down here.
454
00:19:58,194 --> 00:20:00,365
All right, right now,
it's time to learn the fate
455
00:20:00,365 --> 00:20:02,503
of our bottom three
home cooks.
456
00:20:02,503 --> 00:20:04,006
Please come on out.
457
00:20:04,006 --> 00:20:06,010
Let's go.
458
00:20:16,063 --> 00:20:18,000
Okay. Mark, Heather, Sam.
459
00:20:18,000 --> 00:20:21,508
Each of these dishes
are way off.
460
00:20:21,508 --> 00:20:23,044
60 minutes to come up
with something
461
00:20:23,044 --> 00:20:24,212
with ingredients
that you know
462
00:20:24,212 --> 00:20:25,883
on a daily basis.
463
00:20:25,883 --> 00:20:27,385
Right now we're concerned.
464
00:20:27,385 --> 00:20:30,391
These do not
show us potential,
465
00:20:30,391 --> 00:20:32,395
skill, technique.
466
00:20:32,395 --> 00:20:33,832
You can't be happy
with them, can you?
467
00:20:33,832 --> 00:20:35,536
No.
468
00:20:35,536 --> 00:20:37,405
Mark...
469
00:20:37,405 --> 00:20:38,909
let's talk.
470
00:20:38,909 --> 00:20:41,447
The pancake, it just,
it has problems.
471
00:20:41,447 --> 00:20:43,050
It's undercooked.
472
00:20:43,050 --> 00:20:46,524
Seeing raw apple and raw banana
just stuck on the plate
473
00:20:46,524 --> 00:20:48,562
is like the finesse
isn't there.
474
00:20:48,562 --> 00:20:51,133
The hash brown,
it almost looks like
a piece of meat.
475
00:20:51,133 --> 00:20:52,703
I know what you can do.
476
00:20:52,703 --> 00:20:54,974
I watched you make
the most beautiful,
delicious ravioli
477
00:20:54,974 --> 00:20:56,711
that won you that apron.
478
00:20:56,711 --> 00:21:00,051
And it feels like
a completely different
home cook made this dish.
479
00:21:00,051 --> 00:21:02,255
I feel like it was
the fourth quarter
with two minutes left
480
00:21:02,255 --> 00:21:04,192
and I ran out on the field
without my helmet
481
00:21:04,192 --> 00:21:06,865
or my jockstrap.
482
00:21:06,865 --> 00:21:10,004
And I left both
my proteins my table.
483
00:21:10,004 --> 00:21:13,745
It's underwhelming
and disappointing
to say the least.
484
00:21:13,745 --> 00:21:17,018
Heather, I'm just,
I'm baffled.
485
00:21:17,018 --> 00:21:18,588
Describe to me
what happened here.
486
00:21:18,588 --> 00:21:20,859
Um, I tried to work
with all the flavors
487
00:21:20,859 --> 00:21:23,632
that my mother
cooked with from Peru,
488
00:21:23,632 --> 00:21:26,270
with a lot of the herbs
and a lot of the spices.
489
00:21:26,270 --> 00:21:28,374
It didn't turn out
the way that I wanted.
490
00:21:28,374 --> 00:21:29,710
I just think, for me,
491
00:21:29,710 --> 00:21:31,581
it came down
to the fundamentals.
492
00:21:31,581 --> 00:21:34,252
You cooked it meat side down,
instead of skin side down.
493
00:21:34,252 --> 00:21:35,589
It's dry as a bone.
494
00:21:35,589 --> 00:21:38,260
You have no sauce.
You didn't peel the carrots.
495
00:21:38,260 --> 00:21:40,732
So they're completely
muddy and dirty.
496
00:21:40,732 --> 00:21:43,070
You know, you mentioned your mom
and you mentioned Peru,
497
00:21:43,070 --> 00:21:45,174
and when you say that
with such conviction,
498
00:21:45,174 --> 00:21:47,011
then you serve me that,
499
00:21:47,011 --> 00:21:49,116
it's a complete travesty
500
00:21:49,116 --> 00:21:50,586
to all the great
Peruvian cooks
501
00:21:50,586 --> 00:21:52,422
that I call friends
and colleagues.
502
00:21:55,696 --> 00:21:58,668
‐ Sam, you look pissed.
‐ I don't like the way
my dish looks.
503
00:21:58,668 --> 00:22:01,641
That doesn't look anywhere
near like a meatloaf.
504
00:22:01,641 --> 00:22:04,045
Just bland, horrible.
505
00:22:04,045 --> 00:22:06,316
But the one issue
I have with you is,
506
00:22:06,316 --> 00:22:07,418
you need to pay attention.
507
00:22:07,418 --> 00:22:09,790
A meatloaf needs time
to cook, right?
508
00:22:09,790 --> 00:22:11,761
That's an insipid burger.
509
00:22:11,761 --> 00:22:13,397
But above all that,
510
00:22:13,397 --> 00:22:15,736
that sauce was disgusting.
511
00:22:15,736 --> 00:22:18,274
You're blowtorching
a can of tomatoes.
512
00:22:18,274 --> 00:22:19,610
Young man, you gotta stop
getting carried away
513
00:22:19,610 --> 00:22:21,246
with all of the frills.
514
00:22:21,246 --> 00:22:22,583
I don't give a rat's ass
515
00:22:22,583 --> 00:22:24,754
about the chicken skin
on top of the mashed potatoes.
516
00:22:24,754 --> 00:22:26,624
‐ What was the hero tonight?
‐ It was supposed to be
the meatloaf.
517
00:22:26,624 --> 00:22:28,027
Well, it wasn't.
518
00:22:28,027 --> 00:22:30,498
And you gotta start
taking this seriously.
Got me?
519
00:22:30,498 --> 00:22:33,137
Yes, chef.
520
00:22:33,137 --> 00:22:35,976
Uh, all three of you
are now staring elimination
in the face,
521
00:22:35,976 --> 00:22:38,280
and all three of you
need to prove
522
00:22:38,280 --> 00:22:40,786
that you are good enough
to stay in this competition,
523
00:22:40,786 --> 00:22:42,523
because these three dishes
have no place
524
00:22:42,523 --> 00:22:44,226
in the MasterChef kitchen.
525
00:22:44,226 --> 00:22:47,398
Now, if you were given
the chance to start
this challenge over,
526
00:22:47,398 --> 00:22:48,969
you think you could
do it better?
527
00:22:48,969 --> 00:22:51,006
‐ Yes.
‐ Without a doubt.
528
00:23:06,103 --> 00:23:07,539
Do those bags look familiar?
529
00:23:07,539 --> 00:23:08,975
‐ Yes, they do.
‐ Yes, Chef.
530
00:23:08,975 --> 00:23:11,046
All three of you,
pick up your bag
531
00:23:11,046 --> 00:23:13,217
and head back
to your station.
532
00:23:13,217 --> 00:23:14,386
Let's go.
533
00:23:14,386 --> 00:23:15,722
Yes.
534
00:23:15,722 --> 00:23:17,960
You got it.
535
00:23:17,960 --> 00:23:19,229
Oh, boy. Here we go.
536
00:23:19,229 --> 00:23:22,168
All of a suddenthe adrenaline starts pumping,
537
00:23:22,168 --> 00:23:24,205
and it's like
I'm back in high school
538
00:23:24,205 --> 00:23:26,577
getting ready to, like,
hit the wrestling mat,
539
00:23:26,577 --> 00:23:28,915
and I'm ready to wrestlefor my redemption.
540
00:23:28,915 --> 00:23:31,721
Let's see what's inside
those grocery bags, guys.
541
00:23:39,269 --> 00:23:40,706
That's right.
542
00:23:40,706 --> 00:23:44,346
You have the exact same
ingredients as you did earlier,
543
00:23:44,346 --> 00:23:49,189
as well as a fresh
staple pantry box.
544
00:23:49,189 --> 00:23:52,228
We're giving you a chance
for culinary redemption.
545
00:23:52,228 --> 00:23:54,099
Elimination is on the line,
546
00:23:54,099 --> 00:23:55,736
and you need to prove
you listened
547
00:23:55,736 --> 00:23:57,405
and that you can act
on the feedback
548
00:23:57,405 --> 00:23:59,209
that we just gave you.
549
00:23:59,209 --> 00:24:01,279
It can be an entirely
new dish
550
00:24:01,279 --> 00:24:04,018
or a much,
much better version
551
00:24:04,018 --> 00:24:06,858
of the dish that
landed you in this mess
in the first place.
552
00:24:06,858 --> 00:24:09,597
Because you've already
had one attempt at this,
553
00:24:09,597 --> 00:24:11,934
we're gonna ramp
things up a little.
554
00:24:11,934 --> 00:24:14,005
Last time, you had one hour.
555
00:24:14,005 --> 00:24:18,046
This time you'll only
have 45 minutes.
556
00:24:18,046 --> 00:24:22,221
Let us down again
and you will be going home.
557
00:24:22,221 --> 00:24:26,229
That could mean one of you,
two of you,
558
00:24:26,229 --> 00:24:28,434
or all of you.
559
00:24:30,471 --> 00:24:32,108
‐ Wow.
‐ Wow.
560
00:24:37,619 --> 00:24:40,592
In front of you, you have
the exact same ingredients
561
00:24:40,592 --> 00:24:43,598
as you did during tonight's
mystery box challenge.
562
00:24:43,598 --> 00:24:47,739
Let us down and you
will be going home.
563
00:24:47,739 --> 00:24:51,179
That could mean
one of you, two of you,
564
00:24:51,179 --> 00:24:54,854
or all of you.
565
00:24:54,854 --> 00:24:56,824
‐ Wow.
‐ Wow.
566
00:24:58,193 --> 00:24:59,195
Ready?
567
00:24:59,195 --> 00:25:00,364
‐ I'm ready.
‐ Ready.
568
00:25:00,364 --> 00:25:01,667
Born ready.
569
00:25:01,667 --> 00:25:06,309
Your 45 minutes starts...
570
00:25:06,309 --> 00:25:08,413
now.
571
00:25:08,413 --> 00:25:10,986
‐ All right, guys.
‐ Come on.
572
00:25:13,323 --> 00:25:16,263
Guys, this is
a "MasterChef" first.
573
00:25:16,263 --> 00:25:17,799
We've never given
home cooks
574
00:25:17,799 --> 00:25:20,070
the same ingredients
to work with again.
575
00:25:20,070 --> 00:25:21,974
Whether they make
the same dish
576
00:25:21,974 --> 00:25:23,176
or whether they make
a brand new dish,
577
00:25:23,176 --> 00:25:25,447
what we're
really testing here
578
00:25:25,447 --> 00:25:26,951
is can they learn
from their mistakes?
579
00:25:29,590 --> 00:25:31,293
This is so nerve‐racking.
580
00:25:31,293 --> 00:25:32,596
‐ Way to go.
‐ Yeah, keep it up.
581
00:25:32,596 --> 00:25:33,865
Keep it up.
582
00:25:33,865 --> 00:25:35,267
Being a nurse, I do well
under pressure.
583
00:25:35,267 --> 00:25:37,806
I'm showing the judges
that I'm a fighter,
584
00:25:37,806 --> 00:25:41,346
I don't give up easy,
and that I really wanna win
this competition.
585
00:25:41,346 --> 00:25:42,849
If I were Heather,
586
00:25:42,849 --> 00:25:44,787
maybe come back and attack
that chicken breast
in a different way.
587
00:25:44,787 --> 00:25:46,624
The other element
of Heather's dish
588
00:25:46,624 --> 00:25:48,226
that was lacking
was a sauce,
589
00:25:48,226 --> 00:25:49,730
something to kind of
bring it all together.
590
00:25:49,730 --> 00:25:51,366
I would try
to really show us
591
00:25:51,366 --> 00:25:52,803
that I took complete notice
592
00:25:52,803 --> 00:25:53,972
of what your comments
had to bear.
593
00:25:53,972 --> 00:25:58,246
Where is it,
getting more‐‐ ugh!
594
00:25:58,246 --> 00:25:59,917
Come on, Mark.
Pick it up.
595
00:25:59,917 --> 00:26:02,756
Um, I've been in this position
in my life before.
596
00:26:02,756 --> 00:26:06,664
Pressure is my...
middle name.
597
00:26:06,664 --> 00:26:09,536
Mark's dish was just such
a poor showing of 60 minutes.
598
00:26:09,536 --> 00:26:11,674
A flabby pancake?
599
00:26:11,674 --> 00:26:13,310
This is an elimination
challenge.
600
00:26:13,310 --> 00:26:14,780
If you aren't
pushing yourself,
601
00:26:14,780 --> 00:26:15,849
I'm not interested
in having you
602
00:26:15,849 --> 00:26:16,951
in this kitchen any longer.
603
00:26:16,951 --> 00:26:19,723
Agreed.
604
00:26:19,723 --> 00:26:23,230
This is where I prove that
I learn from my mistakes.
605
00:26:23,230 --> 00:26:25,401
That's what separates
good students from bad students.
606
00:26:25,401 --> 00:26:28,173
I'm a creative writing
teacher from Washington, DC,
607
00:26:28,173 --> 00:26:30,578
and that's what I ask from
my students in the classroom,
608
00:26:30,578 --> 00:26:31,914
and that's what I need
to give today.
609
00:26:31,914 --> 00:26:33,316
Sam, big letdown for me.
610
00:26:33,316 --> 00:26:35,689
I mean, anyone
that starts a meatloaf
611
00:26:35,689 --> 00:26:36,857
with 20 minutes to go,
612
00:26:36,857 --> 00:26:38,761
having cooked the potatoes
and the garnish, crazy.
613
00:26:38,761 --> 00:26:40,899
If I was Sam, I would not
be going back to meatloaf.
614
00:26:40,899 --> 00:26:44,606
If he his, then it needs
to be in the oven now.
615
00:26:44,606 --> 00:26:48,447
All right, guys.
Nearly 30 minutes to go.
616
00:26:48,447 --> 00:26:50,785
Keep hustling.
617
00:26:50,785 --> 00:26:52,121
Right.
618
00:26:52,121 --> 00:26:53,891
Sam,
tell me about the dish.
619
00:26:53,891 --> 00:26:55,427
Um, I'm making the same dish,
620
00:26:55,427 --> 00:26:57,599
but I'm trying
to solve the problems
that you asked me to do.
621
00:26:57,599 --> 00:27:01,272
‐ Meatloaf in the oven?
‐ Uh, not yet.
622
00:27:01,272 --> 00:27:02,709
So you've started
the sauce again.
623
00:27:02,709 --> 00:27:05,047
‐ Well, that's the glaze.
‐ But stop.
624
00:27:05,047 --> 00:27:06,216
What takes
the longest to cook?
625
00:27:06,216 --> 00:27:09,188
Uh, the meatloaf,
but the meatloaf and the glaze
626
00:27:09,188 --> 00:27:10,992
go in at the same time, no?
627
00:27:10,992 --> 00:27:13,330
But get the meatloaf in
and glaze it as it cooks
628
00:27:13,330 --> 00:27:15,902
so you kill two birds
with one stone.
629
00:27:15,902 --> 00:27:16,904
Yes, chef.
630
00:27:16,904 --> 00:27:18,741
Are you okay?
631
00:27:18,741 --> 00:27:19,777
I'm doing the best
I can.
632
00:27:19,777 --> 00:27:21,112
Then move your ass.
633
00:27:21,112 --> 00:27:23,049
I'm working, Chef.
I'm working.
634
00:27:27,191 --> 00:27:28,460
‐ Heather.
‐ Yes?
635
00:27:28,460 --> 00:27:30,297
Here you are for redemption.
Talk to me about your dish.
636
00:27:30,297 --> 00:27:32,602
I'm making a chicken kabob
637
00:27:32,602 --> 00:27:33,805
with a little vinaigrette
638
00:27:33,805 --> 00:27:35,875
with broccoli slaw
and carrot slaw,
639
00:27:35,875 --> 00:27:38,981
and I'm gonna grill the chicken
on little wooden skewers,
640
00:27:38,981 --> 00:27:40,384
but I'm brining it first.
641
00:27:40,384 --> 00:27:42,388
Okay, this is all or nothing
for you, Heather.
642
00:27:42,388 --> 00:27:44,458
Absolutely.
I will not let you
down, sir.
643
00:27:48,266 --> 00:27:49,770
He moving in slo‐mo.
644
00:27:49,770 --> 00:27:51,072
He is moving slow‐mo.
645
00:27:51,072 --> 00:27:53,109
‐ All right, Mark.
‐ Hello, Christina.
646
00:27:53,109 --> 00:27:54,345
So what are you making?
647
00:27:54,345 --> 00:27:56,984
Because I didn't execute
the pancake properly,
648
00:27:56,984 --> 00:27:58,353
basically totally boned it,
649
00:27:58,353 --> 00:28:00,992
I'm gonna go back
to the 28 sweep and nail that,
650
00:28:00,992 --> 00:28:03,898
execute the pancake,
put chocolate chips
in it instead,
651
00:28:03,898 --> 00:28:06,236
and I'm gonna do baked eggs
in the oven this time.
652
00:28:06,236 --> 00:28:08,574
If you don't execute
the basic play first,
653
00:28:08,574 --> 00:28:09,877
then why try to do
the flea flicker?
654
00:28:09,877 --> 00:28:12,281
What's with all these
football analogies?
655
00:28:12,281 --> 00:28:14,252
Uh, I was an athlete
back in the day,
656
00:28:14,252 --> 00:28:16,422
and that's how I deal
with this.
657
00:28:16,422 --> 00:28:18,126
All right.
Keep your eye on the clock.
You got this.
658
00:28:18,126 --> 00:28:20,230
All right, thanks,
Christina.
659
00:28:20,230 --> 00:28:22,301
What in the hell
is he doing?
660
00:28:24,305 --> 00:28:25,575
Why would you do that?
661
00:28:25,575 --> 00:28:28,246
15 minutes remaining.
Come on.
662
00:28:29,750 --> 00:28:31,754
‐ Get it, girlfriend.
‐ Thanks, guys.
663
00:28:31,754 --> 00:28:34,927
Right. So Sam's gone
for the meatloaf again.
664
00:28:34,927 --> 00:28:37,464
First thing he started
was the glaze.
665
00:28:37,464 --> 00:28:39,770
I've got no idea how
he's gonna pull this off.
666
00:28:41,039 --> 00:28:42,107
Ooh.
667
00:28:42,107 --> 00:28:43,611
I'm looking at Heather,
668
00:28:43,611 --> 00:28:45,213
and, you know, if Heather
really nails that chicken
669
00:28:45,213 --> 00:28:46,449
by brining it
670
00:28:46,449 --> 00:28:48,386
and that chimichurri
really has a chance
to bloom,
671
00:28:48,386 --> 00:28:50,625
I think she has a chance
to kind of get over that hump.
672
00:28:50,625 --> 00:28:53,129
Mark is also
remaking his dish.
673
00:28:53,129 --> 00:28:55,233
He's making chocolate‐chip
pancake instead
674
00:28:55,233 --> 00:28:58,741
of the pancake that he made
earlier with the caramel sauce.
675
00:28:58,741 --> 00:29:00,545
I don't know
if you guys feel this way,
676
00:29:00,545 --> 00:29:02,816
but for me, it looks like
Mark doesn't care.
677
00:29:02,816 --> 00:29:05,822
I might wanna
switch up here...
678
00:29:05,822 --> 00:29:07,191
I'm not saying
he's checked out,
679
00:29:07,191 --> 00:29:08,828
but I don't look at him
and think that,
680
00:29:08,828 --> 00:29:10,430
"Wow, this guy's desperate."
681
00:29:10,430 --> 00:29:12,101
Oh, this is so hard to watch.
682
00:29:12,101 --> 00:29:13,370
It is. Really, it is.
683
00:29:13,370 --> 00:29:16,042
Just over
ten minutes remaining.
684
00:29:16,042 --> 00:29:18,380
Starting to smell good
in here.
685
00:29:18,380 --> 00:29:19,850
Right, Heather,
how are we doing?
686
00:29:19,850 --> 00:29:21,019
Doing all right, sir.
687
00:29:21,019 --> 00:29:23,724
We brine chicken
to impart flavor,
688
00:29:23,724 --> 00:29:25,561
and it normally takes
sort of 24 hours
689
00:29:25,561 --> 00:29:26,864
to brine a chicken.
690
00:29:26,864 --> 00:29:28,400
Why would you attempt
to do it in 45 minutes?
691
00:29:28,400 --> 00:29:30,137
Because I wanna try
to get it nice and moist.
692
00:29:30,137 --> 00:29:32,474
You're grilling it now
with no fat on there.
693
00:29:32,474 --> 00:29:34,145
It's gonna get even drier.
694
00:29:34,145 --> 00:29:36,750
Brush the chimichurri
onto the chicken
695
00:29:36,750 --> 00:29:37,852
as you're cooking it,
696
00:29:37,852 --> 00:29:40,057
therefore it stays
a little bit moist.
697
00:29:40,057 --> 00:29:41,593
‐ Okay, will do.
‐ Yeah?
698
00:29:41,593 --> 00:29:44,031
You still got
eight minutes to go,
and you can bring this back.
699
00:29:44,031 --> 00:29:46,603
I'm trying. I'm trying.
700
00:29:46,603 --> 00:29:47,906
You know what
you can do, Heather?
701
00:29:47,906 --> 00:29:50,377
Just do what I do
and ignore them.
702
00:29:52,214 --> 00:29:55,555
Somehow I don't think
that's the best strategy,
Mark.
703
00:29:55,555 --> 00:29:58,259
‐ Young man, is this
a joke for you?
‐ No.
704
00:29:58,259 --> 00:30:00,263
‐ Is this just a big show off
for your mates?
‐ No.
705
00:30:00,263 --> 00:30:01,567
No, well, take it serious,
or take your apron off.
706
00:30:01,567 --> 00:30:02,735
I am taking it seriously.
707
00:30:02,735 --> 00:30:04,873
Take it serious
or take your apron off.
708
00:30:06,442 --> 00:30:07,444
What is going on here?
709
00:30:07,444 --> 00:30:09,983
What is Mark doing?
710
00:30:16,295 --> 00:30:19,135
Brush the chimichurri
onto the chicken
711
00:30:19,135 --> 00:30:20,337
as you're cooking it.
712
00:30:20,337 --> 00:30:22,942
Will do. I'm trying.
713
00:30:22,942 --> 00:30:24,513
You know what you can do,
Heather?
714
00:30:24,513 --> 00:30:26,683
Just do what I do
and ignore them.
715
00:30:28,521 --> 00:30:31,359
Somehow I don't think
that's the best strategy,
Mark.
716
00:30:31,359 --> 00:30:33,631
‐ Young man,
is this a joke for you?
‐ No.
717
00:30:33,631 --> 00:30:35,500
‐ Is this just a big show off
for your mates?
‐ No.
718
00:30:35,500 --> 00:30:36,803
No, well, take it serious,
or take your apron off.
719
00:30:36,803 --> 00:30:37,939
I am taking it seriously.
720
00:30:37,939 --> 00:30:41,547
Take it serious
or take your apron off.
721
00:30:41,547 --> 00:30:42,882
What is going on here?
722
00:30:42,882 --> 00:30:44,151
What is Mark doing?
723
00:30:44,151 --> 00:30:47,124
This is embarrassing.
724
00:30:47,124 --> 00:30:48,627
Are you serious?
725
00:30:48,627 --> 00:30:51,533
Mark does not care about
this competition whatsoever.
726
00:30:51,533 --> 00:30:55,073
Mark thinks the worldstops for him.
727
00:30:55,073 --> 00:30:57,979
Not today, baby.
Hmm‐mm.
728
00:30:57,979 --> 00:30:59,415
Two minutes to go.
729
00:30:59,415 --> 00:31:02,655
All of you, you need
to have your dish completed
730
00:31:02,655 --> 00:31:05,595
down on the front,
under the two minutes.
731
00:31:05,595 --> 00:31:06,763
Those fries look good.
732
00:31:06,763 --> 00:31:09,501
75 seconds to go.
733
00:31:09,501 --> 00:31:12,040
‐ Let's go, let's go.
‐ Strong finish.
734
00:31:12,040 --> 00:31:13,877
Wow,
Mark's down already.
735
00:31:13,877 --> 00:31:15,615
Now he doesn't have
anything to do.
736
00:31:15,615 --> 00:31:17,484
Mark, you still
got one minute.
737
00:31:17,484 --> 00:31:21,292
‐ Mark.
‐ I'm‐‐ I'm working on it.
738
00:31:21,292 --> 00:31:24,465
Come on, guys.
739
00:31:24,465 --> 00:31:26,503
‐ Raw banana.
‐ Oh, God, don't do
the raw banana.
740
00:31:26,503 --> 00:31:28,406
20 seconds remaining.
741
00:31:28,406 --> 00:31:30,978
‐ Christina: Steady hand, Sam.
‐ Come on, Sam.
742
00:31:30,978 --> 00:31:32,982
Come on, now.
743
00:31:32,982 --> 00:31:35,053
Come on, Heather, let's go.
Finishing touches.
744
00:31:35,053 --> 00:31:39,696
Ten, nine, eight,
seven, six,
745
00:31:39,696 --> 00:31:42,935
five, four, three,
746
00:31:42,935 --> 00:31:44,371
two, one, and stop.
747
00:31:44,371 --> 00:31:48,279
‐ Well done.
‐ All right!
748
00:31:48,279 --> 00:31:51,953
Sam and Heather are phenomenal,
top‐notch chefs,
749
00:31:51,953 --> 00:31:53,624
but I'm here to compete.
750
00:31:53,624 --> 00:31:55,293
I'm here to win this,and I wanna prove
751
00:31:55,293 --> 00:31:57,297
I have every right
to be here.
752
00:31:57,297 --> 00:31:59,268
Let's start with Sam.
753
00:31:59,268 --> 00:32:02,341
So earlier you cooked
a meatloaf.
754
00:32:02,341 --> 00:32:05,213
You got a mashed potato
topped with crispy skin
755
00:32:05,213 --> 00:32:06,583
and then
there was carrot slice.
756
00:32:06,583 --> 00:32:08,520
‐ Yes.
‐ Um, describe
the dish, please.
757
00:32:08,520 --> 00:32:12,194
Um, meatloaf,
mashed potatoes, and carrots.
758
00:32:12,194 --> 00:32:15,433
The meatloaf has ground bacon,
smoked paprika,
759
00:32:15,433 --> 00:32:16,937
and homemade ketchup.
760
00:32:16,937 --> 00:32:19,509
Mashed potatoes have corn,
bacon grease,
761
00:32:19,509 --> 00:32:21,045
and some cheddar cheese
in it,
762
00:32:21,045 --> 00:32:24,084
and then carrots with sugar,
apple cider vinegar,
763
00:32:24,084 --> 00:32:25,721
then I finished it
with some dill.
764
00:32:25,721 --> 00:32:28,359
Visually, it's not
the prettiest meatloaf.
765
00:32:28,359 --> 00:32:29,763
I was running out of time,
766
00:32:29,763 --> 00:32:32,635
and I figured having it
on the plate a little messy
767
00:32:32,635 --> 00:32:34,773
was better than not having it
on the plate at all.
768
00:32:34,773 --> 00:32:36,576
A meatloaf in 45 minutes
769
00:32:36,576 --> 00:32:39,749
is virtually impossible
to get it done correctly.
770
00:32:39,749 --> 00:32:41,485
Did you not think about just
completely changing the dish?
771
00:32:41,485 --> 00:32:43,089
You know,
like I ask of my students,
772
00:32:43,089 --> 00:32:44,091
I wanna learn
from what I did.
773
00:32:44,091 --> 00:32:45,493
If I made something new,
774
00:32:45,493 --> 00:32:47,164
I might make a whole bunch
of brand new mistakes.
775
00:32:47,164 --> 00:32:48,332
Okay, let's taste it.
776
00:32:48,332 --> 00:32:50,805
You try some of the meatloaf
off before you...
777
00:32:50,805 --> 00:32:51,907
Yes, I did.
778
00:32:51,907 --> 00:32:53,176
I thought it needed
a little more salt,
779
00:32:53,176 --> 00:32:54,344
and I thought it needed
a little more pepper.
780
00:32:54,344 --> 00:32:56,015
Um, so here's the thing.
781
00:32:56,015 --> 00:32:59,923
A, does it taste better
than the meatloaf earlier?
782
00:32:59,923 --> 00:33:01,325
Yes.
783
00:33:01,325 --> 00:33:03,362
B, the sides,
does that taste better?
784
00:33:03,362 --> 00:33:04,465
Yes.
785
00:33:04,465 --> 00:33:06,903
I think with you
it's about prioritizing.
786
00:33:06,903 --> 00:33:08,907
Teach yourself
a little bit of discipline
787
00:33:08,907 --> 00:33:10,143
by pacing yourself.
788
00:33:10,143 --> 00:33:12,982
‐ It needs some work, right?
‐ Yes, chef.
789
00:33:12,982 --> 00:33:16,422
Thank you.
790
00:33:16,422 --> 00:33:17,925
All right, Sam,
791
00:33:17,925 --> 00:33:20,731
so think about
teaching creative writing,
792
00:33:20,731 --> 00:33:23,336
you think about the formation
of a story, right?
793
00:33:23,336 --> 00:33:24,606
Yeah.
794
00:33:24,606 --> 00:33:26,776
How do you think about
composing that first dish,
795
00:33:26,776 --> 00:33:28,614
and how did you think about
composing this dish?
796
00:33:28,614 --> 00:33:30,651
Um, with the first dish,
797
00:33:30,651 --> 00:33:33,289
I think I had, like,
middle, beginning, end
798
00:33:33,289 --> 00:33:34,859
all mixed together,
799
00:33:34,859 --> 00:33:36,863
so I knew that,
if nothing else,
800
00:33:36,863 --> 00:33:39,602
I wanted to get my beginning,
my middle, and my end in there.
801
00:33:39,602 --> 00:33:41,840
I think there might still be
one or two spelling mistakes,
802
00:33:41,840 --> 00:33:43,544
but I'm hoping that I, like,
803
00:33:43,544 --> 00:33:45,446
went up
at least one grade here.
804
00:33:45,446 --> 00:33:48,854
So visually it doesn't look
like a MasterChef‐worthy
805
00:33:48,854 --> 00:33:51,158
piece of meatloaf,
but it tastes delicious.
806
00:33:51,158 --> 00:33:52,562
You hit all the points.
807
00:33:52,562 --> 00:33:54,498
That ground bacon in there
is smart.
808
00:33:54,498 --> 00:33:57,003
The mashed potatoes
are a drastic improvement.
809
00:33:57,003 --> 00:33:58,807
I don't know about
the dill and the carrots
810
00:33:58,807 --> 00:34:01,011
with the other flavors
you brought in.
811
00:34:01,011 --> 00:34:02,480
It's definitely
a better‐written story.
812
00:34:02,480 --> 00:34:05,086
Is it good enough to keep you
in this kitchen?
813
00:34:05,086 --> 00:34:08,259
‐ We'll have to see.
‐ Thank you.
814
00:34:08,259 --> 00:34:09,862
All right.
815
00:34:09,862 --> 00:34:12,500
Heather,
remind me what was that
first dish you made for us?
816
00:34:12,500 --> 00:34:15,941
I initially made
a pan‐seared chicken breast
817
00:34:15,941 --> 00:34:16,943
with chimichurri.
818
00:34:16,943 --> 00:34:18,112
How did you change it?
819
00:34:18,112 --> 00:34:20,450
Talk to me a little bit
about the dish.
820
00:34:20,450 --> 00:34:22,955
I made a chimichurri
chicken kabob
821
00:34:22,955 --> 00:34:25,293
with some cilantro,
a vinaigrette,
822
00:34:25,293 --> 00:34:27,698
and I made french fries
to go with the kabob.
823
00:34:27,698 --> 00:34:30,036
This, for me, looks more
like that Peru
824
00:34:30,036 --> 00:34:32,407
that you were talking about,
the anticuchos.
825
00:34:32,407 --> 00:34:34,579
and automatically it looks
like it's a lot moister.
826
00:34:34,579 --> 00:34:38,720
You can see
some of that juice
kinda running off.
827
00:34:38,720 --> 00:34:42,595
Look. Night and day.
828
00:34:42,595 --> 00:34:44,565
‐ This is delicious.
‐ Thank you.
829
00:34:44,565 --> 00:34:45,734
There's a great
amount of crunch.
830
00:34:45,734 --> 00:34:47,437
The vinaigrette
is very well‐balanced.
831
00:34:47,437 --> 00:34:49,174
Your chimichurri,
great flavor.
832
00:34:49,174 --> 00:34:51,445
Next time you do it,
don't throw your herbs
in there.
833
00:34:51,445 --> 00:34:53,950
Chop your herbs
so you have bigger chunks
834
00:34:53,950 --> 00:34:55,353
and more of the perfume
of the herbs.
835
00:34:55,353 --> 00:34:56,355
Okay.
836
00:34:56,355 --> 00:34:58,627
But well done. Thank you.
837
00:34:58,627 --> 00:35:01,365
Thank you.
838
00:35:01,365 --> 00:35:02,902
All right, Heather.
839
00:35:02,902 --> 00:35:05,541
Now you took some risks
by choosing to take
a chicken breast
840
00:35:05,541 --> 00:35:06,976
and turn it into a kabob.
841
00:35:06,976 --> 00:35:08,547
Most people leave it whole
for a reason.
842
00:35:08,547 --> 00:35:10,684
It's lean, it doesn't
have a lot of fat,
843
00:35:10,684 --> 00:35:11,920
and the kabob
is sort of like,
844
00:35:11,920 --> 00:35:13,189
you know,
it's a cheaper way
845
00:35:13,189 --> 00:35:15,226
to eat an off‐cut
of the chicken,
846
00:35:15,226 --> 00:35:17,363
so why choose
to skewer it?
847
00:35:17,363 --> 00:35:19,167
Having it on the kabob
with the sauce on the side
848
00:35:19,167 --> 00:35:21,573
just seemed like an easier
thing for you to eat.
849
00:35:21,573 --> 00:35:24,211
There's heat, there's flavor.
850
00:35:24,211 --> 00:35:27,685
Visually, the dish
is far more appealing.
851
00:35:27,685 --> 00:35:30,691
Flavor of the chicken
is definitely an improvement.
852
00:35:30,691 --> 00:35:33,362
Is it enough to keep you
in this competition?
853
00:35:33,362 --> 00:35:37,103
‐ We'll have to see.
‐ Thank you.
854
00:35:38,907 --> 00:35:40,443
Mark.
855
00:35:40,443 --> 00:35:42,480
Big question, do you feel
you've done better
856
00:35:42,480 --> 00:35:44,317
than you did earlier?
857
00:35:44,317 --> 00:35:48,225
Yes, in all aspects of it.
858
00:35:48,225 --> 00:35:50,998
Right.
Describe the dish please.
859
00:35:50,998 --> 00:35:53,435
I've got
a chocolate‐chip pancake
860
00:35:53,435 --> 00:35:55,273
dusted with powdered sugar.
861
00:35:55,273 --> 00:35:58,680
I've got baked eggs
with heavy cream
on the bottom,
862
00:35:58,680 --> 00:36:00,349
bacon, cheddar cheese,
863
00:36:00,349 --> 00:36:01,619
parsley, and cilantro.
864
00:36:01,619 --> 00:36:03,389
The combination
of the chocolate pancake
865
00:36:03,389 --> 00:36:05,861
with the coddled eggs
with the bacon,
866
00:36:05,861 --> 00:36:06,896
how does that work?
867
00:36:06,896 --> 00:36:08,967
I've got sweet and savory,
868
00:36:08,967 --> 00:36:11,539
so I've got
salt from the bacon.
869
00:36:11,539 --> 00:36:15,581
I've got the salt
that I added to the baked egg.
870
00:36:15,581 --> 00:36:19,054
It blends.
871
00:36:20,056 --> 00:36:22,093
That is tough
to look at.
872
00:36:24,932 --> 00:36:26,001
No.
873
00:36:26,001 --> 00:36:29,642
Mark, are you just going
through the motions?
874
00:36:29,642 --> 00:36:31,846
Is this the best breakfast
you've ever cooked?
875
00:36:31,846 --> 00:36:33,950
Yes.
876
00:36:33,950 --> 00:36:36,255
I successfully completed
the 28 sweep,
877
00:36:36,255 --> 00:36:39,929
and I think
I scored a touchdown.
878
00:36:39,929 --> 00:36:42,100
Oh, no.
879
00:36:48,980 --> 00:36:52,353
Mark...
880
00:36:52,353 --> 00:36:54,291
That is tough to look at.
881
00:36:55,827 --> 00:36:57,965
Are you just going
through the motions?
882
00:36:57,965 --> 00:37:00,469
Is this the best breakfast
you've ever cooked?
883
00:37:00,469 --> 00:37:04,177
Yes. I successfully
completed the 28 sweep,
884
00:37:04,177 --> 00:37:08,018
and I think
I scored a touchdown.
885
00:37:08,018 --> 00:37:10,289
What a douche.
886
00:37:10,289 --> 00:37:12,493
Oh, no.
887
00:37:12,493 --> 00:37:16,301
Here's the thing, Mark.
888
00:37:16,301 --> 00:37:18,005
You know‐‐
tastes quite nice.
889
00:37:18,005 --> 00:37:19,542
They're cooked beautifully.
890
00:37:19,542 --> 00:37:23,048
But my big question
is did you maximize
those 45 minutes?
891
00:37:23,048 --> 00:37:24,217
Yes.
892
00:37:24,217 --> 00:37:25,954
But with 90 seconds left,
893
00:37:25,954 --> 00:37:27,858
you just waltzed up,
put your plate down.
894
00:37:27,858 --> 00:37:32,000
So are you hungry enough
to become America's
next MasterChef?
895
00:37:32,000 --> 00:37:33,335
I'm starving.
896
00:37:39,882 --> 00:37:42,755
All right, Mark, how long
did you bake these eggs?
897
00:37:42,755 --> 00:37:44,224
Uh, 15 minutes.
898
00:37:44,224 --> 00:37:46,061
And then that bacon
you put in uncooked.
899
00:37:46,061 --> 00:37:47,263
Correct.
900
00:37:47,263 --> 00:37:48,933
Why not sear the bacon
off beforehand?
901
00:37:48,933 --> 00:37:51,038
The amount of time
that it's in there for
902
00:37:51,038 --> 00:37:52,106
with the heavy cream,
903
00:37:52,106 --> 00:37:53,610
it should cook the meat
fully through
904
00:37:53,610 --> 00:37:55,446
in that period of time.
905
00:37:55,446 --> 00:37:57,250
The pancake
is cooked properly,
906
00:37:57,250 --> 00:37:59,755
which was a big point
of contention previously.
907
00:37:59,755 --> 00:38:01,926
You got rid
of the poorly‐made
caramel sauce.
908
00:38:01,926 --> 00:38:03,362
You got rid
of the hash browns.
909
00:38:03,362 --> 00:38:04,698
It's really just a matter
910
00:38:04,698 --> 00:38:07,136
of whether a chocolate‐chip
pancake and baked eggs
911
00:38:07,136 --> 00:38:10,209
is worthy
of this competition.
912
00:38:16,221 --> 00:38:17,925
Mark, Heather, Sam,
913
00:38:17,925 --> 00:38:20,864
all three of you,
please come 'round
to the front
914
00:38:20,864 --> 00:38:24,705
and give us
a moment to discuss
those in more detail.
915
00:38:30,517 --> 00:38:33,021
So, listen, I mean,
there was a vast improvement.
916
00:38:33,021 --> 00:38:34,290
You have Mark, you have Sam,
917
00:38:34,290 --> 00:38:36,863
both chose to kinda
go in a similar route
918
00:38:36,863 --> 00:38:38,566
and make improvements
to their dish.
919
00:38:38,566 --> 00:38:40,136
‐ Gordon: Very smart.
‐ Christina: All right, Sam.
920
00:38:40,136 --> 00:38:42,741
It looked mediocre,
but it was better.
921
00:38:42,741 --> 00:38:44,110
He just needs
more confidence.
922
00:38:44,110 --> 00:38:47,551
Now, Mark, I just can't
help but look and say,
923
00:38:47,551 --> 00:38:49,320
"This dish for 45 minutes?"
924
00:38:49,320 --> 00:38:50,657
Heather,
I'm slightly nervous about.
925
00:38:50,657 --> 00:38:52,426
You don't put a breast
on a kabob,
926
00:38:52,426 --> 00:38:54,264
however the chicken
did taste better.
927
00:38:54,264 --> 00:38:55,767
‐ Aarón: Yes.
‐ Chimichurri was delicious.
928
00:38:55,767 --> 00:38:57,938
We can send one home,
we can send two home,
929
00:38:57,938 --> 00:39:00,442
or we can send
all three home.
930
00:39:07,256 --> 00:39:09,895
Now you all won
those white aprons
931
00:39:09,895 --> 00:39:11,364
and a place
in this competition,
932
00:39:11,364 --> 00:39:14,137
but not everyone can stay
in this kitchen forever.
933
00:39:14,137 --> 00:39:18,478
We're looking for one
American MasterChef.
934
00:39:19,782 --> 00:39:21,552
Tonight,
Mark, Heather, and Sam,
935
00:39:21,552 --> 00:39:24,758
we wanted to see an improvement
across those dishes.
936
00:39:24,758 --> 00:39:28,065
Some of you stuck to your guns,
some of you changed your ways.
937
00:39:32,173 --> 00:39:33,475
So who's going home tonight?
938
00:39:36,782 --> 00:39:39,087
Sam.
939
00:39:42,661 --> 00:39:43,696
And Heather.
940
00:39:43,696 --> 00:39:45,634
Make your way
to the balcony.
941
00:39:49,173 --> 00:39:51,011
Off you go.
942
00:39:51,011 --> 00:39:53,315
You showed us enough.
943
00:39:53,315 --> 00:39:55,052
‐ Good job, guys.
‐ Yes, good job.
944
00:39:55,052 --> 00:39:56,121
Congratulations.
945
00:39:56,121 --> 00:39:57,691
What a relief.
946
00:39:57,691 --> 00:39:59,528
I've been waiting to walk
up those balcony stairs
947
00:39:59,528 --> 00:40:02,199
for what feels likeabout seven semesters.
948
00:40:02,199 --> 00:40:04,237
I'm gonna continueto improve,
949
00:40:04,237 --> 00:40:06,842
and my next dish is gonna bebetter than my last one.
950
00:40:06,842 --> 00:40:08,178
I've just gotten started.
951
00:40:08,178 --> 00:40:10,850
I've got a lot of great food
left to show everybody.
952
00:40:10,850 --> 00:40:14,858
Mark, tonight's second attempt
of your American breakfast
953
00:40:14,858 --> 00:40:16,762
wasn't good enough.
954
00:40:16,762 --> 00:40:19,735
We felt that you hadn't
utilized the time properly.
955
00:40:19,735 --> 00:40:22,273
We didn't feel that hunger.
956
00:40:22,273 --> 00:40:23,943
And, more importantly,
957
00:40:23,943 --> 00:40:27,450
I personally don't think
you are quite ready
958
00:40:27,450 --> 00:40:29,521
to become America's
next MasterChef.
959
00:40:29,521 --> 00:40:31,057
Thank you,
all three of you.
960
00:40:31,057 --> 00:40:32,627
I appreciate
the time and energy
961
00:40:32,627 --> 00:40:34,230
and the investment
that you put in me,
962
00:40:34,230 --> 00:40:37,103
and I'm sorry that the return
wasn't there for you both.
963
00:40:37,103 --> 00:40:41,612
Mark, please take your apron
to your station and go home.
964
00:40:41,612 --> 00:40:42,981
Good night.
965
00:40:42,981 --> 00:40:45,452
‐ Good luck, Mark.
‐ Good luck, Mark.
966
00:40:45,452 --> 00:40:48,659
As a competitor, it totallysucks that I'm leaving,
967
00:40:48,659 --> 00:40:50,597
but I'm not leaving
something behind.
968
00:40:50,597 --> 00:40:55,072
This has given me a whole newlove and passion for cooking,
969
00:40:55,072 --> 00:40:58,579
and I get to share it
with my wife and my kids
970
00:40:58,579 --> 00:41:01,919
and my loved ones,
and that means a lot to me.
971
00:41:04,858 --> 00:41:06,428
I'm so proud of myselfright now
972
00:41:06,428 --> 00:41:09,066
that if I had two armsattached to my back,
973
00:41:09,066 --> 00:41:10,570
I'd be patting myself
on the back.
974
00:41:10,570 --> 00:41:12,473
I mean,
I'd be hugging myself.
975
00:41:12,473 --> 00:41:14,711
And that's truth.Straight up.
976
00:41:19,822 --> 00:41:20,890
Next week...
977
00:41:20,890 --> 00:41:22,426
Whoo‐hoo!
978
00:41:22,426 --> 00:41:24,096
I think that may
be David Hasselhoff.
979
00:41:24,096 --> 00:41:26,769
The competitionkicks into high gear...
980
00:41:26,769 --> 00:41:28,973
Our lifeguards are arriving.
981
00:41:28,973 --> 00:41:30,008
Whoo!
982
00:41:30,008 --> 00:41:31,010
And it's sink or swim...
983
00:41:31,010 --> 00:41:32,146
Don't fall apart now.
984
00:41:32,146 --> 00:41:33,783
As the top 19...
985
00:41:33,783 --> 00:41:35,252
Let's go.
Red team, blue team.
986
00:41:35,252 --> 00:41:37,356
...face their firstteam challenge of the season.
987
00:41:37,356 --> 00:41:38,458
Beautiful.
988
00:41:38,458 --> 00:41:40,496
‐ Who will save the day?
‐ Yay!
989
00:41:40,496 --> 00:41:41,699
We got the best fish
over here!
990
00:41:41,699 --> 00:41:43,870
And who will belost at sea?
991
00:41:43,870 --> 00:41:45,707
What have they done?
It's not even cooked.
992
00:41:45,707 --> 00:41:47,343
You might as well
take your aprons off
993
00:41:47,343 --> 00:41:48,478
and go home now.
994
00:41:48,478 --> 00:41:50,449
Congratulations,
blue team.
71381
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.