All language subtitles for Masterchef.US.S08E04.HDTV.x264-W4F-HI

Announcer: Previously...

- Gordon: A grocery bag.
- Christina: You couldn't level

the playing field any
more than we have tonight.

Announcer: The first mystery
box challenge of the season,

sent three home cooks...

These have no place in
the MasterChef kitchen.

to the bottom of the competition.

- Gordon: Do those bags look familiar?
- Yep. Yes, Chef.

And in a fight for redemption...

- Why kebab?
- Do what I do and ignore them.

- Gordon: Is this a joke for you?
- It was Mark...

Take it serious or take your apron off.

Announcer: ...who
failed to make the cut.

Tonight...

( cheering )

I think that may be David Hasselhoff.

The competition kicks into high gear.

Gordon: Our lifeguards are arriving.

And it's sink or swim as the top 19...

Gordon: Let's go red team, blue team.

...face their first team
challenge of the season.

Who will save the day?

- Yay!
- We got the best fish over here.

And who will be lost at sea?

What have they done?
It's not even cooked.

You may as well take your
aprons off and go home now.

Announcer: The surf is up

in Huntington Beach, California

as our 19 home cooks arrive to compete

in their very first
MasterChef team challenge.

First team challenge is so exhilarating.

The pressure is very
real. Game face is on.

Whoo!

Hey guys, we got judges
coming up on the beach.

- Man: Oh, my God!
- Woman: Stop it.

Check it out!

Woman: Whoo!

Jennifer: The judges are
rolling up on their ATVs.

It is very much like
a "Baywatch" moment.

They're just riding up, bouncing around,

the hair flowing in the wind.

I think that may be David
Hasselhoff in the distance.

Woman: Whoo! There's Gordon!

( cheers, applause )

This is actually pretty damn badass.

Gordon: Wow!

- Welcome, everybody.
- ( cheers, applause )

We wanted to give you a
picture-perfect beach backdrop

for your very first
MasterChef team challenge.

And today, you're gonna
be cooking for 101...

lifeguards!

( cheers, applause )

And we're going to be treating
them to a lavish MasterChef lunch

and thank them for all that they do.

- Brien.
- Yes, Chef.

You were the winner of the
first mystery box challenge.

Today you'll be one
of our team captains.

- BOB!
- You got 'em, BOB!

Brien: I am excited, but
nervous at the same time.

As a magazine advertising salesman,

I work by myself, so working with
other people and directing them,

is gonna be new to me.

First off, I'm gonna
ask you 18 home cooks

to put yourselves into
two even teams of nine.

Figure out who you want to work with,

figure out who you
don't want to work with.

Knowing a little bit
about my contestants,

I see Necco, I see Eboni.

We have the same ideas about ingredients

and how they go together on the plate.

Daniel: Jennifer's
definitely proven herself.

She was in the top three last week.

There are some people
that I'm not that into.

Paige stands out to me.
She's young. She's naive.

I don't think she
really has that palate.

- Is everyone ready?
- All: Yes, Chef.

Three, two, one, go!

( overlapping chattering )

Come over here, come
over here. Right here.

I say a quick prayer,

"Lord, put me on the right team

with the right people."

( cheers, applause )

Interesting choices. Well done.

Now, Brien, I would like you to walk

over to the team you would like to lead.

- Okay.
- ( cheers, applause )

BOB's the man.

I know exactly where I want to go.

- Uh oh, a little fake out?
- Oh, he's going to red.

He is faking us out.

Brien: I look at the red team,

I see smart.

I see people that will follow direction,

and I see a winning team.

I'm picking the red team.

- Woman: Yeah!
- Gordon: Wow.

Team captain apron, bud. Well done.

( cheers, applause )

All right, blue team. Now it's up
to you to select a team captain.

- Jen?
- Woman: I'm with Jennifer.

- Yeah, I'll do it.
- Man: I have no problem with Jennifer.

I'm all right with that.
I'm all right with that.

- Already, you've found one?
- All: Yes.

All right, so Jennifer, are you
ready for this enormous challenge?

Yes, I'm ready 100%.

I think that I can lead
people. I do it every day.

Excellent.

Christina: Now, we want to reward

these hard-working men and
women with some incredible dishes

we know they'll love.

Featuring fresh from
the Pacific this morning,

rockfish and striped sea bass,

two extremely different types of fish.

Now rockfish is a
relatively humble protein,

delicious when done right

but very, very, very easy to mess up.

Next off, the incredible
striped sea bass.

Flaky, silky, smooth in texture,

but striped sea bass is temperamental.

It demands absolute
precision on the cook.

- So, Brien.
- Yes, Chef.

Your advantages today are not yet over.

You now get to choose which protein

your team gets to work with.

Sea bass, Chef.

Gordon: So blue team, that means

you'll be cooking with the rockfish.

Christina: Now each team
is going to be responsible

for a beautiful, fully-composed dish.

That means your star
protein, two stunning sides,

and an incredible sauce.

- Are you ready?
- All: Yes, Chef.

Your time starts...

- now, let's go.
- Let's go.

- Go, go, go, go, go.
- Let's do this.

Announcer: Both teams
now have just 60 minutes

to create a MasterChef-worthy lunch.

The lifeguards will taste both dishes,

and then decide the winning team.

The losing team will face
the dreaded pressure test.

We're going to do a
crispy-skin sea bass.

Eboni, Newton and Necco,
you guys are on that.

- I got that.
- We need a starch.

I saw some bamboo rice.

- Bamboo rice, bamboo rice.
- Bamboo rice, okay.

Brien, from the get-go,
is an awesome team captain.

The peas would be nice with the rice.

The peas with the rice.
Good, good, good, good, good.

He's listening to us,
he's trying to filter

and trying to figure out
what we can do as a team

that's gonna be delicious
and win us this challenge.

- Everybody clear?
- All: Yes.

Woman: Let's do it!

Announcer: While Captain
Brien has strong ideas

for his red team's direction,

on the blue team, Captain
Jennifer is less decisive.

For the fish, right now, I want that

to be the star of the dish,

I want that-- I want paprika,
I want salt and pepper,

Let's not go overboard with it,

but let's put spice on there.

There has to be a sauce on the dish.

Lemon or lime, chili butter,

How about a citrus beurre
blanc then for the fish?

What were you saying about the fish?

I was thinking about a nice
little bit of a citrus beurre blanc

or something to that effect.

What about a spicy mint sauce?

F-- for
the fish?

A simple white sauce with sour cream,

mayonnaise and some lemon juice.

I want to do tarragon, too,

'cause I know it's gonna
go well with the fish.

There's a lot of ideas going on at once.

Everyone's throwing things out,

but I think Jennifer is having
a hard time understanding

that we need to create a dish,

not just a bunch of ingredients.

What is the consensus on the potatoes?

I want it, like, paprika. I
want some kind of, like, smoky--

- I want heat.
- What about the other vegetables?

Are we gonna do
eggplant? Are we doing--

We want lots of color, we want
lots of fresh for these people.

She's a sweet person.
She's got a great palate.

I want y'all on the slaw,
I want y'all on the fish,

and let's roll it, okay?

Okay.

But if you're gonna be a true leader,

you need to set a vision.

Brien: Don't forget to salt
and pepper everything, you guys.

You guys got this. Whoo!

Christina: 101 lifeguards
out here on the beach?

That's a tall order, guys.

Aarón Sánchez: Yeah, and
you know, we take for granted

sometimes how much experience
we have in serving large numbers,

but these amateur home cooks
don't have that DNA just yet.

Gordon: Yeah, the biggest
point of jeopardy today

is that fish doesn't hold.

I mean, the bass is
not the kind of thing

you can cook, store, reheat and send,

so they'll be cooking fish to order.

And this is just gonna be
a little bit of sauce, okay?

And the sauce is gonna be so integral

for the success of the blue team,

'cause the rockfish doesn't
have that inherent flavor

- that the striped bass does.
- Gordon: Exactly that.

How do you feel about
mushrooms in my sauce?

In your sauce? I don't like it.

- Brien?
- Yes, sir.

These eggplant, they're done.

They're not crispy. If we want
'em crispy, we double-fry 'em.

- Let's double fry 'em.
- It's gonna take time, though.

- Brien: That's okay.
- Right, captain. Come over here, please.

- Yes, sir. - It's our
30-seconds check in, let's go.

- Describe the dish, please.
- A crispy-skinned sea bass.

- Right.
- We're going to then have a bamboo rice with peas,

crispy eggplant.

We have a pineapple grilled corn salad.

Right, okay, so you're cooking
the bass skin side down.

- Brien: Correct.
- Gordon: Smart.

Delegate, divide and conquer.

- Yes, Chef.
- Let's go.

Thank you.

- Christina: Jennifer.
- Jennifer: Yes!

Okay, so you have rockfish.

What did you guys come up with?

We're doing the cast iron
skillets on the grill for the fish.

Talk to me about the sides.

Jennifer: We are making
a broccoli rabe slaw.

Yeah, that's gonna be the
fresh slaw that's on the top,

with a vegetable medley.

We're doing kind of a
spicy, kind of savory,

and then we have potatoes.

I'm hoping it all comes together,
but right now, I gotta make a sauce.

- Okay.
- Jennifer: Sorry.

- She's off, go!
- That's it.

Jennifer seems just a
little frantic to me.

- Aarón: Yeah.
- Maybe she knows what she's serving,

she's just not great in
the moment to tell us,

but I'm a little confused about
what the blue team's making.

Guys, we open in just under 25 minutes.

All: Yes, Chef.

Okay, we got the fish going.

We're doing great, doing great.

Gordon: Right, Newton, how's the bass?

- Newton: Done.
- What, 100 portions are cooked?

22 portions are cooked, Chef.

- Where is it?
- We got some over there, Chef.

- It's resting.
- Where?

Right, right-- right behind
where they're working.

Gordon: Oh, my God.

Brien, so that's gonna sit there now,

- until we start serving.
- Right.

Gordon: Oh, man.

We think we need to
get a bunch of fish done

so that once the rush hits us,

we just have enough to plate.

But we cooked too much fish too early.

Gordon: I give you the best fish,

so you just cook it like a banquet

and stick it under the table?

It's not corned beef.

Slow down on the fish.

Brien: I can feel our
team getting flustered.

Timing is everything,

and we royally screwed up.

Your timing's ( bleep ).

Gordon: I've never seen a bass cooked

and then stuck under the
table just to sit there.

Necco, can you separate the good ones
and get rid of the ( bleep ) ones?

Necco: Yes, Chef.

Let's not do that again, y'all.

Gordon: We can't just
cook 100 pieces of bass

and throw it out like a banquet.

Brien: I have no room for error.

We need to be super
methodical about this.

We can't let this fish
sit around and get cold.

We need to go pan to plate.

It's the only way to
get these lifeguards fed.

Red team, blue team!

Our lifeguards are arriving!

Guys, we got people starting to come up.

( cheers, applause )

Aarón: Man, look at 'em!

Yachecia: We're plating,
we're plating, we're plating!

I look up and all of a
sudden there is this invasion

of lifeguards coming
in, and I'm thinking,

♪ Oh, my God.

Woman: Come on, guys, we got this.

It's game time, people.

Jeff: There are lifeguards everywhere.

To my left, to my right.

Right now the tensions are so high.

Coming around hot! Coming around hot.

Get out of my way, please.

Fish at six o'clock, guys.
Fish at the six o'clock.

Pay attention! Don't fall apart now!

Lifeguards, a big thank you

on behalf of Aarón, Christina and I,

for being such heroes.

It's time to spoil you
guys. Are you hungry?

- ( cheering )
- Gordon: Great.

Please come around, form a queue,

pick up from the red
team and the blue team.

Welcome.

- ( cheering )
- Let's go, red team, blue team!

Good to see you. Good to see you.

I've been a lifeguard here
at Huntington for 36 years,

and I know as well as anybody
that you work up a big appetite

surfing, rescuing people.

I'd like to see something light

so that you don't kind of
get tired out and worn down.

I got three beautiful
plates ready to go.

I've been a lifeguard here
at Huntington for 14 years.

and I've never had a team show
up and cook me lunch during duty,

so sitting on the beach at a
table is going to be awesome.

All right, guys, here you go.

Enjoy.

Announcer: For today's challenge,

the blue team is serving
a Cajun spiced rockfish

with a broccoli rabe slaw,

purple green beans, roasted potatoes,

a blood orange beurre blanc sauce,

and finished with fresh guacamole.

- Thank you!
- Thank you so much.

Enjoy!

Announcer: The red team is serving

a crispy-skinned striped sea bass,

with bamboo rice and peas,

fried eggplant, a corn
and pineapple salad,

and an Asian-inspired
sweet and spicy sauce.

I got 40 portions of rice, ready to go.

Announcer: The winning team
will be decided by the lifeguards

who will taste both of the team's dishes

and then vote for their favorite.

Jennifer, what are you doing now?

Jennifer: I am doing the fish,
and helping with the portions--

One, two, three, four,
five of you on the fish.

Daniel: That's way too many, Chef.

Somebody from the fish line
please go out there and help.

We need a bit of a production
line going here, Jennifer.

We're crossing over each
other. Let's go, get organized.

Hey, fish is going over
here. Fish staying here.

Jennifer: I'm frustrated
because I'm trying to tell people

what I need them to do.
I'm having Gordon Ramsay

in the back of my ear
just yelling at me.

- Need more fish.
- Gordon: Where is the fish?

- I'm getting the fish, sir.
- No, stay here!

- Talk to the team!
- I need fish!

- I need fish, please.
- Coming out.

I'm about to go grab
one of those lifeguards

and tell them to come save me

'cause I'm drowning in stress.

Gordon: Somebody needs
to lead this team.

- I got this, I got the end.
- All right.

I'll take care of the
end. I got the end.

Jeff: Jennifer is way over her head.

The blue team does not
have a voice right now.

I gotta step up and I'm
gonna have to be that voice.

Let's go with this assembly
line over here, people.

Okay, boom, boom,
boom. Finish it up here.

Quality control on me. Heard?

Can I get a "heard" on the front line?

- Woman: Yes!
- Heard!

Announcer: While Jeff tries to
keep the blue team's service afloat,

on the red team, Captain Brien's
quality control is sinking.

What-- what-- what
have they done?

- It's not even cooked.
- Yeah, yeah.

We're gonna double fry them now.

We don't want them mushy like that.

This is just-- they're
not even cooked.

Adam: The eggplant sucks.

I'm frying this eggplant

the only way that I know
how to fry an eggplant,

and it's not working.

It's definitely mushier
than we wanted it, Chef.

Cate: Is this oil hot
enough? How do we turn it up?

( bleep ) Now,
can we not--

Where's the ( bleep )?
Out of the way, please?

Where's the button?

400's on there. That's 200.

So has that temperature
been down all that time?

- That's why they're soggy.
- I wasn't on this station, Chef.

I'm guessing yes.

The oil was cold. What's that
gonna do to the eggplants?

It's gonna just suck
it in like a sponge.

So you're putting this
soggy crap on the plate,

and the gas is not even up on the fryer.

Jason: This is so embarrassing.

I know how to cook eggplant at home

but I've never used a commercial fryer.

Look at the difference now.

With the oil hot, we
got some color on there.

Yes, Chef, thank you.

Gordon: Smarten up,

and treat these dishes as your
best dishes you've ever cooked!

- Yes, Chef.
- All: Yes, Chef.

Announcer: While the red team
gets their eggplant back on course,

out in the dining area...

The fish is way too spicy.

Announcer: ...Chef
Aarón discovers a problem

with the blue team's Cajun seasoning.

Too spicy. But is the
avocado some relief or no?

It's good together, but if you just have

the fish by itself, it's too much.

Aarón: I got you.

- Hey, Jennifer.
- Yes, what's going on?

Have you tasted these
with this seasoning?

That ( bleep ) is spicy as hell.

Jennifer: Oh, damn.

- Reba: Who seasoned these?
- I did.

That's got a lot of cayenne in it.

Our fish just went to
hell in a hand basket.

Paige poured a half a bottle of cayenne,

and just covered the fish with cayenne.

I hope them lifeguards like spice

'cause they just will
get a whole bundle of it.

I thought the blue team added
too much spice in the fish.

It was almost where I couldn't
even taste what it tasted like.

Hey. Hey, blue team.

Hey, hey! Come here.

Little Miss Daisy,
let's go, and you, Jeff.

We're just over halfway,
and look what we're sending.

Way too much seasoning.
Look at the spice.

I'm gonna ask you all a
question, is that good enough?

All: No.

- Gordon: Can you do better?
- All: Yes, Chef.

Gordon: Then do it!

Get a grip, guys.

Dino: Paige and Jennifer screwed up.

If we don't fix the fish right now,

we're literally gonna be
sleeping with these fishes.

Jeff: Seagulls like it.

Does that look like the same
rockfish that we started serving?

- No, Chef. No, Chef.
- No, it does not.

- No, sir.
- We're just over halfway,

and look at what we're sending.

Way too much seasoning.

- Open your eyes, guys!
- Man: Yes, Chef.

- You got standards, yes?
- All: Yes, Chef.

- Use them!
- Paige: The seasoning was my bad,

and I wish I could take it back,

but it's already on the fish,

and the fish are already on the grill.

I want you guys sorting
your ( bleep ) out quickly.

All right, guys. We need
to find a middle ground

on this spice, obviously.

Daniel: This is a fish challenge.

The fish needs to shine,

and if the fish isn't a home run,

we're not gonna win this battle.

Danny, how many do you think
you can repurpose there?

Daniel: Almost all of them.

Just take the skin off,
serve it that side down.

Yes, serve it with no skin.

At least they've got fish that's
not blackened and over-seasoned.

Thank you, Daniel.

This team challenge has been

a complete emotional roller coaster.

It's gonna be okay, guys.

Please stay positive right now.

I feel like we're broken down so much,

the only way is up,

so I feel like with the help of Daniel

and Jeff, I'm hoping we
can still pull this off.

I got 12 going to the line.

- Daniel: Perfect, perfect.
- 12 on the line.

Announcer: While the blue team scrambles

to temper the spice on their rockfish,

out in the dining area, the
competition is heating up.

Blue team.

Red team.

Gordon: Red team, just
under 20 plates to go.

Brien: 20 plates to go.

I think the overall
taste of the red team,

just sweet and then salty,
went together a lot better

than anything from the blue team.

- I'm digging the spice...
- Okay.

...on the rockfish. Oh, loving it.

I like the avocado, the salsa
that they put on top of it.

Thank you so much for waiting.
Have a great day, okay?

Jennifer: Y'all doing great.
Everybody's doing great, okay?

We're back on track.

All those who are digging
red, raise your hands.

All right, it's okay.

Eboni. Bass cooked beautifully.

Crispy skin, beautifully seasoned.

Show of hands, who's going
for the red team here?

Whoa!

Show of hands, who's
going with the blue team?

Man!

This is getting interesting, y'all.

Red team, this is your very
last lifeguard to serve.

Make it nice. He could be the
difference between you winning,

and being in the pressure test.

Yachecia: Make it beautiful!

- All right. Please enjoy.
- Enjoy.

Thank you.

Red team, blue team! Service is over.

Thank you! All right, guys, we did it!

We did it, guys. We did it!

- Good job, guys, good job.
- Nice job, nice job, team blue.

Daniel: The blue team
had a real tough start.

It would have been easy
for us to just fall apart

and give up, but we didn't.

We stayed determined,
and we definitely started

pumping out high-quality food,

so I'm pretty sure that we might
have done enough to take this home.

All: One, two, three. Lifeguards!

( cheering )

Thank you!

Necco: What an amazing experience.

None of us have ever done
anything like this before.

Overall, I'm feeling pretty good.

But who knows who's going
to win this challenge?

It's up to the lifeguards
to make that decision.

Ladies and gentlemen, thank
you so much for giving us

an opportunity to say
thank you to you all

for keeping these beaches safe.

Did you enjoy lunch?

( cheers, applause )

We're glad to hear it, thank you.

But we can only have one winning team,

and that is in your hands.

I'm gonna ask all 101 of you

to run to either the red
flag or the blue flag.

- Are you ready?
- ( cheers, applause )

Three, two, one, go!

Woman: Red team!

( cheers, applause )

It looks like the winning team is...

...the red team! Well done!

( all cheering )

I am...

so relieved!

We don't have to go
through the pressure test.

People loved our dish.

Yeah!

Congratulations, red team. Well done.

- Thank you guys!
- Yeah! Thanks so much!

All right, blue team,
you know what this means.

A pressure test,

where you will be facing elimination.

We'll see you back in
the MasterChef kitchen.

All: Yes, Chef.

Jeff: I'm pissed right now.

I know I gave 110%.

It's not my fault we lost.

That fish was spicy.

Our leadership was never, ever there.

I could be going home

because of the mistakes
of someone else on my team.

Reba: The fish-- the
cayenne was way, way--

It was way too spicy.

The spice was my fault. Sorry, guys.

When it comes down to it,

we lost and somebody here
is going home tomorrow.

Gordon: Welcome, guys.

Come on in, line up.

Jennifer: Walking
into the pressure test,

I feel like I've let my team down,

I've let myself down.

I shouldn't have jumped in
and tried to help everybody.

I needed to delegate more.

Now my head and my negative thoughts

are getting the best of me.

I gotta pull it together.

Yesterday, that was your first

MasterChef team challenge.

Red team, the lifeguards
preferred your dish

and that's why you're up
there safe on the balcony.

There are nine of you
standing in front of us,

but not all of you
are gonna have to face

this dreaded pressure test.

Christina: Based on your performances,

each one of us is going to spare

one of you from elimination.

Gordon, let's start with you.

This individual was consistent,

across the whole 75 minutes.

The person that I'm saving...

...is Jeff.

Thank you, Chef.

- Christina: Aarón.
- This individual

was in charge of a very
important aspect of the dish.

Daniel.

Christina: There was one
home cook that, for me,

wasn't afraid to give feedback

but also wasn't afraid to take the lead.

Reba.

Guys, up to the balcony.

Reba: It is a shock
to hear my name called,

but I'm gonna mosey right on up there.

Being up on the balcony,

it's like being at
church and in the choir...

♪ Aah.

It's a blessing.

Are you ready to find out what
you're gonna have to master

- to stay in this competition?
- All: Yes, Chef.

You're gonna have to make my version

of a hearty American comfort food.

Tonight, you'll be recreating
my grilled pork chop dish,

with grilled nopales picadillo

and a prickly pear sauce.

But can anyone guess the star ingredient

of this gorgeous green picadillo

and amazing jewel-colored sauce?

It started out like this.

The humble nopal.

That means cactus and
prickly pear plant.

Pay close attention, guys.

I'm gonna show you how to
prepare cactus for cooking.

Those cactus spikes need to
be removed very carefully.

First of all, start with the end.

It's tough and kind of fibrous.

Then, at a very close angle, guys,

remove the outside of it, okay?

Now that we have a nice,
clean area to work with,

I'm just gonna run my paring knife

down the paddle.

The real test: run your finger down it.

I'm not getting stung with one of
those little needles or anything.

Same thing. Flip it over.

Repeat the process on the other side.

Beautiful.

This is not only just a
prized part of the cactus,

it also has a really beautiful fruit.

This is called, in Mexico, "tuna,"

and I'm gonna show you why.

It mimics the flesh of a
beautiful blue fin tuna.

It has that vibrant crimson color.

Gorgeous.

That somehow has to get
transformed into that.

But before you can replicate it,

- you have to taste it.
- Yes!

Come on up.

All right, guys, get in there.

What kind of cheese is this?

Cotija.

Being half Mexican, I grew up making

pico de gallo, enchiladas, the works.

Everyone, please, back to your stations.

So I'm familiar with
the spices and flavors

that Aarón has used in this dish,

It shouldn't be too hard.

Now, at your station you'll
find everything you need.

Gordon: You'll have 45 minutes

to flawlessly replicate
Aarón's stunning dish.

Is everybody ready?

All: Yes, Chef.

Your 45 minutes...

starts...

now.

( cheers, applause )

Man: Come on, people.

Gabriel: I am a little worried.

I do work at a Mexican
fast food restaurant

but these are not ingredients that
I'm very familiar with, working.

The nopales aren't something
that I'm used to working with.

The cactus fruit, it's
not in my comfort zone,

It's not something I'm used to doing.

So it very well could
be me going home today.

Oh, boy.

I'm feeling a lot of pressure right now.

I'm just trying to get
to know these ingredients

because I'm not familiar at all.

I'm not cooking a lot of Mexican cuisine

out in Cincinnati, Ohio.

But I'm gonna go ahead and do my best,

and leave the rest up to the judges.

This is a very daunting task, to
execute that stunning pork dish.

What is the real jeopardy?

Aarón: I think for me it's the paddles.

The way I would handle this,

clean them properly like I showed them,

then slice, then marinate them quickly

in some lime juice, olive
oil, salt and pepper,

and put that on the grill.

Now what about the sauce?

I feel like that could be
a point of jeopardy as well.

Aarón: The cactus pear teeters
on being cloyingly sweet,

so you have to add
just the right amount,

cook your shallots
and your garlic slowly,

then add the cactus pear

flambé, and then purée.

The hero is not just the
cactus but the pork as well.

Aarón: I season mine simply

with a little bit of coriander,
some chili powder and salt.

Gordon: For me tonight, this is
all about who's got the hunger...

Oh, baby doll! Oww!

...and who deserves to
stay in this competition.

Christina: 30 minutes to go, guys.

- All right, Dino.
- How you doing, Chef?

- How's it going?
- Being a vegan,

I'm confident with at least the veggies.

I got the flavors on point.

Cactus flowers and prickly pears

don't really grow in Brooklyn.

- Oh, no.
- Not so much, right?

What's your thought process?

Strictly taste.
Everything that I tasted.

Okay, and talk me through that.

Well, everything was
individually cooked.

I could tell 'cause
everything had its own taste.

It's not like it was
all thrown together.

How much time you gonna give
yourself for that pork chop?

Gonna throw it on last
minute. I know how to do that.

Okay. Someone is going home.

Make sure it's not you, sir.

Yeah, Chef, you got it. I'll be here.

Right, Paige, did you
have a taste of the dish?

Yes, I'm confident
that I can replicate it.

I'm half-Mexican, so I'm pretty
familiar with Mexican flavors.

Right. Being the youngest
in this competition,

do you still think, at the age of 18,

you can become America's
next MasterChef?

I think I definitely can.

I may be one of the youngest
competitors in this competition,

but I'm always known to
set my mind to do things

and I always do them.

- Good luck.
- Thank you.

You got this, guys.

Caitlin, how are you feeling?

Caitlin: I'm doing well,

but growing up in Pittsburgh,
these are not ingredients

that we would work
with on a regular basis,

largely the cactus and the prickly pear.

- Aarón: Cool.
- It's a totally different experience.

to make a dish that you saw
and tasted literally one time.

Make sure you work on your presentation.

- Yes.
- The cooking of the pork chop.

- All right, good luck.
- Thank you.

Just under 15 minutes remaining.

Whoo!

Oh, ( bleep ) flustered. Oh, ( bleep ).

- Oh, boy.
- What?

Jennifer is in trouble.

Jennifer's been in her head
since the team challenge.

( bleep )

She's flustered. She's about to lose it.

( bleep )

Oh, my God.

Jennifer: I'm definitely
scared right now.

I'm working with a cactus and I'm
working with some sort of other cactus.

Help me, Lord.

I'm working with these things
I've never worked with before

and I'm out of my comfort zone.

I'm trying my best to hold it together

but my insides are screaming.

Look at Jennifer.

Aarón: Oh, my God, she's crying.

Gordon: Oh wow, is she okay?

Christina: I'm worried
she's gonna crumble, Gordon.

Oh, ( bleep ) flustered.

- Look at Jennifer.
- Aarón: Oh, my God, she's crying.

Christina: I'm worried
she's gonna crumble, Gordon.

Right, first of all, let
me just tell you something.

You've had a couple of setbacks.

Would you like to know how
many setbacks I've had in life?

The more mistakes you
make, the better you become,

so don't let that get to you, okay?

That challenge is gone.

Now you need to stay focused

on what this task has in hand.

Now this passion and
determination and this hunger

for this competition,
where does that come from?

I just want to change my life.

- This is real for you.
- This is the realest thing,

that maybe I've ever done in my life

except for marrying my husband.

I see that passion. I can feel it.

- Bounce back.
- I'm trying.

I promise to do the best that I can.

- Good luck.
- Thank you, sir. I appreciate that.

I'm worried, I'm worried.

Gordon: Wow, the level of seriousness

on their faces is extraordinary.

Christina, who are
you most worried about?

I'm worried about Gabriel.

Gabriel is a little bit more timid

about working with these
unfamiliar ingredients.

He's gotta mind-over-matter
the situation

if he's gonna make it out of here alive.

Aarón: Paige seems to just
be really all over the place.

That sauce with the cactus pear

looks very slimy and runny.

Gordon: We are coming down
to the last 60 seconds.

( contestants cheering )

( applause )

Christina: Come on, guys.

One of you is going home tonight.

Make sure it's not you.

Gordon: Let's go! Ten...

Judges: Nine, eight, seven,

six, five, four,

three, two, one!

Gordon: Stop! Hands in the air!

( cheers, applause )

You six are all in a
fight for survival tonight.

First up...

Jennifer.

- ( applause )
- Woman: All right, Jen.

I am a debt collector and I deal

with really stressful situations,

but being in this pressure test

was really hard for me today.

I lost my cool during the cook

but I feel like it doesn't
reflect on my plate.

I feel like I pulled it together,

and elevated it the
best way that I could.

Gordon: Young lady, first of all,

previous challenge, you
captained your blue team

to that miserable loss.

Is this redemption? Have
you come back strong?

- Yes, Chef.
- Right.

Let's get in there, shall we?

It's undercooked.

All we need is a mud bath,

and that thing can go back in the field.

You're right.

The pork is undercooked.

The actual cactus, the seasoning,

you actually nailed.

The sauce, you got that balance

between the heat and the acidity.

Here's what frustrates me about you.

You get a little knocked back,

and you sort of disintegrate.

And I think that you may
have one foot out the door.

( applause )

Chin up.

Next up, please. Gabriel.

( applause )

Trying to replicate Chef
Aarón's dish is very technical.

I really wanted to prove to the
judges I've got the confidence,

I've got the skill to
still be in this kitchen,

and I'm really hoping
that my pork is cooked,

because if it's not,
I could be going home.

How did those last
45 minutes go for you?

Uh, it was a little rough. It was
a little out of my comfort zone,

so I was trying to
keep my head on straight

and really focus on what I was doing.

- It's perfect.
- Thank you, Chef.

It's beautiful white. You can still see

those glistening juices
there in the middle.

How often do you cook
pork chops at home?

Very rarely, Chef,
'cause I'm a pescatarian.

This chop, you got the flavor spot on.

The cactus paddle, that picadillo

it's delicious, and it's clear

that you have the knife skills.

It's very impressive.

Prickly pear sauce, it's a little slimy.

Would have liked to see
that worked a little less.

Overall, nice job.

- Thank you, Chef.
- ( cheers, applause )

Please step forward, Caitlin.

( applause )

Caitlin: Everything is on
the line with this dish.

Replicating a dish by an
acclaimed chef like Aarón Sánchez

requires a lot of different
skills from a cook.

I just hope my dish matches
up to their expectations.

Aarón: Miss Caitlin,

you deciphered the flavors
of what I did for you,

and said that, "You know what?
That sauce had this," right?

Caitlin: I had a little difficulty

figuring out exactly what
flavors were in the food

just from my tongue,

but when I got back to my station

and saw the spices that were there,

I did my best to sort
of mix and match tastes.

That pork chop's a little bit under.

But, you put the right amount of spices.

The chili powder's coming through.

The coriander's very subtle.

I love the way you treated the cactus.

Cooked through, not slimy.

The sauce, I think you cooked
it down a wee bit too much,

but I think it does have that vibrancy.

- Good job.
- Thank you, Chef.

( applause )

Next up, Dino. Let's go, please.

Dino: I've known how to cook
pork for a very long time,

and even being vegan, you
know, it's muscle memory.

I'm never gonna forget how to make it.

But still, I'm sweating
a little and I'm thinking

"Oh, did you leave that
in there long enough?"

I'm really hoping my pig still
ain't splashing in the mud.

Is the pork chop cooked?

I believe the pork chop's cooked.

I grilled it on each side and
then I threw it in the oven.

Total cook time was
about 12, 13 minutes.

Oh, my God.

It's cooked beautifully,
all the way through.

- ( exhales )
- What's the seasoning on the pork?

Salt, pepper and a pinch of coriander.

And the cactus, what's in there?

I roasted the corn first on the grill,

I cooked the nopales separately.

Gordon: It's delicious.

Seasoning's on point,
pork's cooked beautifully.

Knife cuts need a little bit of help.

- But great job. Thank you.
- Thank you, Chef.

( cheers, applause )

- Man: Great job, Dino.
- You rock, Dino.

Aarón: All right, so
the next home cook's dish

that we'd like to taste is Jenny.

- ( applause )
- Jenny: This is the hardest thing

that I've done in this
competition so far.

I just really hope that
they see how much care

I put into replicating
each one of these elements,

but I am very concerned that
this dish could send me home.

Aarón: Jenny, did you cook this

or did you decide to serve it raw

or seasoned like a salad?

Jenny: I cooked it.

I roasted the poblano peppers,

I charred the red peppers,

I grilled the corn,

I got some color on the chorizo,

and the cactus leaf.

Aarón: The seasoning
on the chop, great.

The sauce is good.

I think you could have thinned it out,

maybe flambéed with more tequila.

You should have put a
lot more cactus in there.

I think you went
heavy-handed with the corn.

But not bad.

- ( cheers, applause )
- Good job, Jenny.

The next home cook whose dish
we'd like to taste, Paige.

( applause )

I'm feeling pretty good about my dish.

I replicated this dish as
closely to Aarón's as I could.

I'm confident, I'm excited.

I am super pumped.

All right, Miss Paige.

How do you think it went for you?

I think I really, really nailed it.

You can see that right there, right?

- Just that stark white fat, unrendered.
- Definitely.

You're almost a little too smiley
for me for this pressure test.

- I'm sorry.
- I mean, I'm looking at this crosshatch.

This kind of just looks messy.

It looks like you've
moved the pork chop around

three or four different times.

Cooking a pork chop seems easy to me,

so I was really focusing
on the pico de gallo,

because that had more elements.

All right, let's take a look.

What do you think?

I think it's definitely undercooked.

I would not want to eat it.

Christina: Your nopales picadillo,

I am surprised at the flavor.

There's an elegance to it,

but for me, your pork chop's bland.

It's undercooked.

Sauce, definitely over-reduced.

Just sloppy, it's messy.

It's almost like you
just don't care anymore.

I definitely care. I guess I have
too much confidence in my abilities

and I wasn't focusing on the
part that I thought would be easy.

I'm just not buying it.

Thank you, Chef.

Paige: I'm feeling
embarrassed right now.

but my pork was still edible,
even though it was undercooked.

I'm just really hoping that Jennifer

made a worse dish than I did.

I'm not ready to go home yet.

That was an intense pressure test.

Some of you excelled when
it came to cooking my dish,

but a handful of you
guys struggled mightily.

We're going to be saying adios, goodbye,

to at least one of you.

The good news... the winning dish

was really a great representation

of my dish, and that dish belonged to...

Dino.

Join everyone in the balcony, please.

- Thank you, Chefs.
- ( cheers, applause )

I feel completely validated.

- Hey.
- Come on up, baby, we've been waiting for you.

Come on.

I feel like I earned my
spot up on that balcony.

Pork chop is my mother's favorite dish.

She's gonna be so proud of me.

There's more than just Dino that
managed to impress us tonight.

Gabriel,

Caitlin,

and...

Jenny. Head up to the balcony.

Thank you, Chef.

I am not gonna throw
this second chance away.

Come on home, y'all.

Caitlin: I am super focused

and I want to show that
I'm a strong individual

that has the potential
to be the next MasterChef.

Whew!

Jennifer,

I wanted you to shine,
and we didn't get that.

- Have you peaked?
- No.

What I did today, it's
only a small fraction

of what I'm capable of.

It's just, I've made a mistake.

But I'm here to learn.

I mean, this is hard. This is hard work.

I know what hard work means,

and I know what this is and
I see this in front of me.

I really do care about being here.

I care.

We're not tasting it.

Paige.

You're the youngest,

but have you go the
passion to keep going

from the bottom of
your heart, young lady?

I do have the heart.
I do have the passion.

I wouldn't be standing
in front of you here

if I did not think that I
had either of those things.

Jennifer, Paige, both of you, watch.

Pay close attention.

We're gonna go to the balcony.

Now, which one of these two girls

deserves to stay in this competition?

- Cate?
- Jen.

- Newton.
- Jen.

- Adam.
- Jennifer, Chef.

Reba: Jennifer, Chef.

Absolutely Jennifer, Chef Ramsay.

Heather: Jennifer, Chef.

Brien: Jennifer, Chef.

No question. Jennifer, Chef.

Dino: Jennifer, Chef.

Daniel: Jennifer, Chef.

100% Jennifer, Chef.

Caitlin: Jennifer.

Jenny: 100% Jennifer.

Consensus. Jennifer.

Gordon: Christina,
Aarón and myself agree.

Jennifer, head up to the balcony.

( cheers, applause )

The warmth that just went through my
body every time somebody said my name

it woke me up spiritually.

It was like "Jennifer,
you are a good cook.

You can do this."

I need to make small
steps in this competition,

to gain the confidence in myself,

and just get out of my head.

Paige, young lady, you're courageous.

you've got a bright future ahead of you.

- Thank you, please.
- Thank you, Chef.

Take your apron off, and
place it on your bench.

Good night.

- ( cheers, applause )
- Paige: Wow, this has been an amazing experience.

I'm sad to go, but I'm happy to go home.

I'm excited to get
back to my own kitchen

along the Hawaiian
beach and hear the waves

as I cook my heart out for my family

and continue growing as
a chef and as a person.

Sync: Ajvngou www.addic7ed.com

Announcer: Next time, on MasterChef...

Lift those boxes.

Announcer: A mystery box
challenge that's alive.

- Woman: God.
- And kicking.

This competition is
just getting started.

- And then...
- Watch and learn.

a Gordon Ramsay master class...

30 million people have
seen him do this dish.

Is this even real?

...leads to an elimination...

What do I need, a ( bleep ) straw?

that's hard to swallow.

- ( cough )
- ( gasps )

- Aarón: You can't get past one bite of it.
- Oh, my God.

.