All language subtitles for MasterChef.US.S15E09.1080p.HEVC.x265-MeGusta[EZTVx.to]

Previously on "MasterChef"...

We're going to play
recipe telephone.

These duos are separated

in the cooking of a dish
over one hour.

One starts, one brings it home.

You've really got to set
your partner up for success.

Some were perfectly aligned.

Flavors are great.
Techniques are great.

You read each other's minds.

Congratulations,
Rachel and Julio.

Yeah!

While others were out of sync.

Don't put it on the fish!

I'm doing the best I can
with what I got here.

Cait, the sauce!

Ryan Kate really
left Kayla a mess.

The steaks are still
in the package.

Wish she'd put the carrots
on for me.

Ladies, sadly,
filet mignon is overcooked.

- And also this asparagus, it's just...
- Mush.

Ryan Kate, you didn't do enough.

The duo leaving "MasterChef"
tonight is Kayla and Ryan Kate.

Say goodbye.

Tonight, it's full steam ahead

in the second team challenge
of the season.

You'll be cooking for a VIP
fine dining experience.

- Ooh.
- These are full-on Michelin star dishes.

- Oh, boy.
- But this is no ordinary service.

One duo from each team will be
cooking on the moving train.

It's a race against the clock...

The diners are boarding
the train.

Come on, come on.
We got to go faster.

We got to get these out
before that train stops.

To make sure everything
stays on track.

- Should be medium rare.
- That's black and blue.

Do you both know
what you're doing?

All these ducks are overcooked.

There's gonna be hell to pay.

This is a fricking train wreck!

This is far
from the MasterChef kitchen.

Yeah. Where are we?

A train?

It's down to the top eight

and it's getting harder
and harder.

Last week,
we were in the bottom.

The margin of error
is shrinking, so...

- Nowhere to hide.
- Nowhere to hide now.

MasterChef Station.

This is our second
field challenge.

We know we're in
for a tough one.

So we really got to step up
today and knock it out of the park.

- MasterChef gravy train.
- Oh, my gosh.

Choo-choo!

Excellent. Oh, my God.

Last field challenge,

Gordon's riding around
on a water ski.

And this challenge,
he's in the conductor's seat?

- Like, what can't he do?
- What a ride.

- Oh, my God.
- Another unique entrance!

Oh, boy. Oh, boy.
How cool is that, by the way?

Amazing!

- Good morning, guys.
- Morning!

- Feeling good?
- Yes!

Listen up, because it's time for
our next big field challenge.

Today, you'll be cooking
for a one-of-a-kind

VIP fine dining experience.

VIP fine dining. Hmm.

That's right. You'll be
serving nearly 60 VIP guests.

Right here.

- Wow.
- I love it.

These are discerning guests that
are willing to pay a big premium

for impeccable service
and excellent food.

In this challenge, each team
will have to cook an elegant meal

featuring an amuse-bouche
and a main course.

- That's right. Two courses.
- That's going to be tough.

Now, listen up, because the duos
on the winning team

will be safe from elimination when
we return to the MasterChef kitchen.

However, if you find yourself
on the losing team today,

you will fight for your survival inside
that dreaded pressure test next time.

- Don't won't be on that.
- Another one.

Where unfortunately, at least one
duo will be leaving the competition.

Okay, guys, now we need teams.

Today, to keep things really simple, we're
going to split you right down the middle.

So that means
we have four duos on each team.

- Let's do this.
- This is going to be cool!

All right. Here's the Blue
Team aprons. Good luck, guys.

All right!
Come on, Team Red.

So we have Zach and Michelle,
Rachel and Julio,

Timothy and Athena,
Tonna and Cait.

You are gonna be the Red Team.

Jessica and Jesse,
Azu and Javier,

Adam and Joel, Tina and Aivan,

you are going to be
the Blue Team.

- Mm. I like red.
- All right.

Nothing keeps you running on
schedule quite like a captain.

So please take a minute amongst yourselves
to pick one duo to lead your team to victory.

- We've both been bartenders.
- I think we should do it, too.

- No, yeah, yeah.
- I mean, this guy runs

million-dollar sales
all the time.

- Yep. Yep. We feel good.
- Let's go.

- Blue Team on three.
- Yeah, yeah, yeah, yeah!

- One, two, three.
- Blue!

- Red Team!
- Okay, so, Red Team,

please tell us who you picked
as captains and why.

- We volunteered to be captains.
- Okay.

We're ready to show that
we have some leadership skills,

and we're excited
about working with this team.

Okay, Blue Team,
who's the captain?

All right, Jesse and Jessica.
Tell us why.

We both have experience,
especially in bartending,

running the ship, if you will.

And we do not put out poor food.

So tonight is going to be
the best food possible.

- Okay.
- Right, Red Team, Blue Team, listen up.

Today, we want to ensure
that the diners

get the highest quality
of service.

So we've created
your menus for you today.

- Oh!
- Ooh.

Red Team, you'll be cooking
a delicious crab vol-au-vent

finished with crème fraîche
and dill,

topped with salmon roe caviar.

- Okay.
- Okay.

After that, your main course

is a beautiful medium rare
filet mignon

with sautéed mushrooms,
mashed potatoes,

wilted greens, finished with
a beautiful peppercorn sauce.

Blue Team, you'll be cooking
a beautiful sesame crusted

ahi tuna crisp
served with an avocado purée,

and pickled red onions.

The entrée is a delicious
pan-seared duck breast

with butternut squash purée,
roasted carrots,

and a port wine sauce.

- Yeah.
- Understood?

Yes, Chef.

But this is no ordinary service,

because once our
VIP guests arrive,

one duo from each team will be
responsible for cooking

and serving the amuse-bouche
on the moving train.

Oh, my God.

Yes, the train's
gonna be moving.

Yes, it's cramped.

Yes, you've got Joe Bastianich
breathing down your neck.

We have never served food in a moving
train. Are you kidding me right now?

The train does a loop around this
stunning scenery for 45 minutes.

So by the time it returns,

your main course
must be ready to serve.

And the diners
will be casting their votes

for the best team
based on both courses.

Right, Red Team, Blue Team,
are we ready?

- Yes, Chef.
- Let's do it.

Your time starts...

- now! Let's go.
- Come on, guys. Let's go, let's go

- Let's go, let's go, let's go.
- Go, Red Team!

Let's go, guys.

Let's get it, let's get it,
let's get it.

All right, you guys feeling good
about what you're tasting here?

The appetizer, the amuse-bouche,
crab, crème fraîche, dill.

We have the duck, and it's
cooked a perfect medium rare.

The skin is super crispy.

It is going to be
really difficult

to replicate these dishes.

Fine dining is all
about precision,

and there's nothing really
to hide behind here.

I like Joel and I
to take the train,

'cause precision and consistency
is right up my alley.

- Yep.
- Okay, Joel and Adam, you guys will get on the train

and kick ass over there, okay?

To sear the tuna and the duck,

I'm gonna have Tina and Aivan
start that, okay?

- Tina, my name. Tuna, my game. Don't worry, brother.
- Yes, I love it!

Azu and Javier, we're going to
have you work on the vegetables.

Our style of leadership
is straight to the point.

Absolutely. There's no time
to mince words here.

I want to get the job done,
and I want us to win.

We taste everything,
every component, all right?

If it's not good,
we don't serve it, okay?

If we have to, we're gonna get real
Boston, real quick in this challenge.

Look at me.
I am the captain now.

All right, we ready
to dig into the steak?

This is gonna be
a really difficult challenge,

because the key to replicating
this menu is nailing the steak.

If we're off there, the whole
dish is gonna be off all day long.

So, who feels really comfortable
with the amuse?

Rachel and Julio,
we'll put you guys on the train.

Having been captains already,
that's your ship.

- That's your train. Just run with it.
- We got it.

Athena and Timothy, you guys have
done potatoes now a couple of times.

- Yeah, we can sauté that for sure.
- Yeah.

- And then my South Dakota ladies.
- Yes.

- Let's go.
- You guys are on the meat.

I'm taking the lead
on this challenge,

but we're gonna have
to take turns, you know,

being in that leadership role.

Let's just communicate,
you guys.

We need to communicate. All be
kind to each other, but communicate.

Our leadership style is gonna to be
to protect the emotions of our team,

and we're going to show
that we have confidence in them

so they can have confidence
in themselves.

- One, two, three.
- Go, Red!

- Let's go, team!
- Blue!

Let's go!
Go, go, go, go, go!

Let's get ready!
Okay, show me the tuna!

- Bring the energy, team.
- We got this today, guys.

Already rocking and rolling,
Tina, I love it.

- Yes, we good.
- You good.

- What a beautiful day.
- Oh, my goodness me.

- Look at this.
- Very exciting challenge.

We're cooking for a train
full of VIP diners.

These dishes are full-on
Michelin-starred restaurant dishes.

The whole point of the day
is starting off strong

- and organizing yourself from the beginning.
- That's right.

- How are the potatoes?
- They're boiling.

- Potatoes are boiling.
- Sorry if I annoy you guys.

- No, no, you're good.
- I need to, like...

- Annoy us as much as possible.
- Okay.

Red Team's captains,
we've got Michelle and Zach.

They've been on top.
They've been on the bottom.

Their ambition sometimes
outweighs their capacity, I think.

And today, they're here to
demonstrate that they have what it takes

to lead a team
like this to victory.

- Sure.
- How are you guys doing?

All right, Rachel is gonna
chop up some dills.

We're going to get the
vol-au-vent baking right now.

- Okay.
- Let's talk about the Red Team's and the amuse-bouche.

That beautiful
little vol-au-vent.

You have a lot
of variables with that.

Is the crab meat creamy enough?

Is the pastry shell
toasted enough?

My big concern about the
Red Team is their filet mignon.

So those are a lot
of filets to cook.

How do you cook them all
to a perfect medium rare?

You're going to have to sear all
the steaks to rare during prep,

and then when tables are called for
service, you could cook them to mid-rare.

Let's go, Blue Team.
We're tasting everything, okay?

Yes. Yes, sir! Yes, sir!

So, captaining the Blue Team,
we've got Jessica and Jesse,

another powerhouse duo.

Assertive, strong, and most
importantly, they've got the finesse.

But Jesse can get pretty fiery
when under pressure.

- You feel good about this?
- Yes.

Yeah? I think we need
a touch of oil in there.

- No.
- You sure about that? We don't need any oil?

- No. No.
- No? Okay. Okay.

Think what they've got to
achieve on the amuse-bouche,

You have to sear
the tuna properly.

You have to toast
the sesame seeds.

- It has to be crisp. So many variables.
- Absolutely.

- Looks good, right? I like that.
- Yeah, keep it going.

Let's talk about the duck.

Not only are you worrying about
a temperature on the inside,

but you also need
the crispy skin,

which means you have
to render out that fat.

- Absolutely.
- The protein, obviously, no pressure.

- But, like, big deal.
- Yeah, big deal.

Roles between the two of you,
making sure who's doing what

and we know what's going on.

Red Team, Blue Team.

The train is departing
in 20 minutes. Let's go!

Jesse, Jessica.

- So who is doing what?
- Tina is working on the fish right now

while Aivan is scoring
the duck breasts.

Joel and Adam working on
the shiso leaves for the tuna.

And then Javier and Azu are working
on a butternut squash purée right now.

- So everyone's got a clear, clear role.
- Yes.

- Who's going on the train?
- Joel and Adam are gonna go on the train.

- Ooh.
- Yes.

Have you guys
cooked tuna like this before?

Do you normally cook it dry?

I don't want the oil
on the fish.

It needs a little oil
so that you get color

- on the sesame seeds.
- This is a big mistake.

Please take this out
of the pan. All right.

Look at that.
Tuna's already... look at that.

It's already coming off.

- Any salt?
- Yes.

- Yes, salt in the sesame seeds.
- Together.

Wait. So is there salt
on the actual tuna?

- Only on the sesame seeds.
- You should put some on the tuna as well.

- Okay.
- We need to make sure it's all salted and seasoned, right?

- Jesse, Jesse, come here. This is all wrong.
- Yes. Okay.

- We know it. I think you know it.
- Okay.

You need to take control of this because
this is gonna sideways really quick.

Tina is her name.
Tuna might be her game.

- But not today.
- So you're the captain, right?

- What are we going to do?
- Yeah, I think we need a touch of oil in there.

As soon as the tuna gets on the
train, there's nothing we can do.

- It needs more oil. Tina. It needs more oil, okay?
- Okay.

If we don't get this tuna right, it's gonna
set the tone for the rest of the meal.

So you're the captain, right?
What are we going to do?

Yeah, it needs more oil. Tina.
Tina, it needs more oil, okay?

- Okay.
- It is so important as captains to step in and pivot roles.

We cannot sit there and keep
working with a bad product.

As soon as Joel and Adam get on
the train, there's nothing we can do.

So we need to set
the brothers up for success.

We're going to do a quick,
quick sear, just like she was doing,

but I just want a little oil
to brown it a little better.

- All right, good luck.
- Thank you.

Use this.
Don't use the tongs.

Okay, can you do more tuna?
I'll sear it.

- Okay, here.
- Just, just...

- I have tuna here.
- Okay.

Right, Zach and Michelle, tell me,
how have you split this team up?

- Who's doing what?
- So we've got Rachel and Julio

- on the amuse-bouche.
- Athena and Timothy are on

- the potatoes and the Swiss chard.
- Mashed potatoes.

Cait and Tonna,
they're on the steaks.

- Are the vol-au-vents in the oven?
- Yes, they're in the oven.

- They're in the oven.
- Okay, good.

Check the seasoning before
they depart on that train.

All right, sounds good.
You got it. Thank you.

Oh, my gosh,
this butter is melted.

Right. Listen,
what are you two doing?

Zach, Michelle,
two seconds, please.

We've got to sear these
guys, yeah? Top and bottom.

- Got it.
- That is not seared.

No, it's not.
Yep, that's my fault.

Do you both know what
you're doing? Protein, let's go.

- Work it, yes? Let's go.
- Got it, thank you.

All right, if at any point in time
you guys want us to step in,

- please just communicate that, okay?
- We got it.

- We got it.
- Gordon's upset.

But Cait and Tana are telling us
that they've got this under control.

I do believe in you. I know
that you're capable of this.

I've seen your steaks before.
You got it. You got it. You got it.

They still seem confident,
so we want to trust in them.

Guys, 15 minutes,
we have to have plates.

Oh, my goodness me,
Red Team are fast asleep.

Tonna and Cait attempted
to sear the filet,

and all it was was just lightly seared
on top and raw around the outside.

- Oh, my God.
- They don't look confident.

Their effort
to try to prove themselves

might drag the entire
Red Team down.

- How we looking on the purée?
- Just a bit, no?

- Jessica, I need one purée.
- Tiny bit, yep.

- Blue team's not much better.
- No!

So the sesame seared ahi tuna,
they put Tina on to do it.

- Disaster.
- It looks just as white as it did before it went in the pan.

Why are we heating
the pans up so hot?

When you put a pan that hot, you're
gonna hit instant caramelization.

It's going to burn the carrots.
All right?

- Okay. I got it.
- So just let it sit there, okay?

So Jesse is passionate.

He is happy to tell you
what he thinks.

We're gonna need some garlic.
I'll grab some garlic real quick.

- I'll crush it for you.
- Say behind.

Azu, say, "Behind you," please!

- Yeah, sorry! Okay.
- All right.

He's typically got
a really great opinion,

but sometimes it comes off
a little bit steamy,

and it might ruffle
some feathers.

Taste this, please.

- It's fine.
- It's not fine. We want good.

- The vol-au-vent, is it hot?
- Yes.

It's good. It's okay.

Red Team, Blue Team, the diners
are boarding the train!

Let's go!

Okay, we're getting ready
to taste, guys.

- Shall we? Blue Team?
- How's the jus, Jess?

- Much better? Okay.
- Better. Put it right here.

Jessica and Jesse,
describe the dishes, please.

All right, so we have a seared,
sesame crusted ahi tuna

with an avocado crema
and some pickled onion.

And for your entrée
we have a seared duck breast,

port wine jus, butternut squash
purée, and some glazed carrots.

I've got a lot of problems
here. The tuna is overcooked.

The sesames
are not toasted at all.

I mean, but we had this conversation
about putting color on the sesame seeds.

- Yes. Yes, Chef.
- It takes a hotter pan than what you're using.

Tuna. It's bland.
I mean, it's under-seasoned.

- Okay, heard.
- The duck. Beautiful.

Yep. When you taste those carrots, they're
under-cooked and they're under-seasoned.

- Absolutely.
- Look, the train is leaving in 15 minutes,

- and this tuna needs to be rectified.
- Okay.

- Okay. Thank you, Chef.
- Train's leaving, guys.

We need to redo
that tuna right now, okay?

So get all the pans on
as hot as possible.

- Dear, oh, dear.
- It needs more seasoning, too. It needs to be salted.

- More salt?
- Yes, they said it was bland.

- Yes.
- So the tuna seems to be getting off to a rocky start.

It's under-seasoned. We're having
to recook it. Time's running out.

If we miss this train, we're
gonna be in that pressure test.

Okay.

Zach and Michelle,
describe the dishes, please.

So the amuse-bouche
is a crab vol-au-vent

with a dill crème fraîche
with salmon roe on top.

And then we have a filet mignon
with some Swiss chard,

some creamy potatoes,
sautéed mushrooms,

- and a green peppercorn sauce.
- Yup.

Both the amuse-bouche
and the filet

look technically sound,
but they look sloppy.

We need more precision,
more perfection.

- This looks like a family meal.
- You got it.

See? See, you got too much crab.
Who's seasoning that?

- That was Rachel and Julio.
- More salt.

- Okay.
- You got to remember, you may taste the crab by itself,

but once it goes in a pastry,
it takes a little bit of that away.

- So make sure it's highly seasoned.
- Okay. Understood.

- The cook on there?
- It should be medium rare.

- So you can tell how rare that is.
- That's black and blue.

- Our steak was rare.
- We have a big issue.

- Understood.
- I'm not confident with those two cooking.

This is a disaster.

If I start bringing steaks back
from the dining room,

rare, mooing like this,
there's gonna be hell to pay.

- That can't happen.
- That's not good.

- All right, guys.
- Let's pull it in.

- Let's go!
- All right.

Rachel and Julio, the filet needs
to be a little more seasoned.

- A little more salt.
- Seasoned. Add more salt. Copy that.

- Okay, we saw it was rare.
- It was.

So I don't want to say that I don't
believe in you guys, because I do.

But we just need to come up
with a system here that works.

- Okay.
- What is going on?

Feeling like we have to pay
extra special attention

to these steaks in order for them
to turn out the way that we want.

Just make sure that our station
is neat and tidy and ready to go.

If you're coming
on the train with me,

we are leaving in five minutes.

Your amuse-bouche
needs to be ready.

Five minutes, Julio and Rachel.

Five minutes
till that train leaves!

Got a brush?
Would you grab a brush for me?

- Yeah, where's the tuna?
- I went into this,

wanted to be the cool, calm,
collected captain.

And I'm starting to freak out.

Train's leaving, guys.
We've got to get the tuna on.

Come on, come on, come on.
Brush that.

I have no clue if this tuna
is cooked correctly.

And we need to get those tunas
done and on the train.

We got the vol-au-vent
right here, yes.

This needs to thicken
it up in there,

because we're just going to add
a little bit to the sauté pan.

Okay, yeah, and that's good. You
did a good job punching that up.

- One minute to go. Let's go.
- You guys good?

Okay, we are ready to go.

- All right.
- I think we're ready.

Red Team, Blue Team, all aboard!

Make sure you have everything with
you to execute your amuse-bouche.

- Let's go.
- Let's go.

- Let's do it.
- Okay, guys, go kick ass for us, okay?

- Bye, guys! Good luck!
- Let's go, let's go. We got this.

Why is there four
on the Red Team?

- Is that okay?
- Yeah.

- Thank you so much.
- Just drop it off.

- All right.
- Good job, guys. Let's go.

We've prepped for this
amuse-bouche, and we are ready to go.

The only thing
we're worried about, really,

is leaving our team behind with
so much to do for the entrée.

Oh!

- Scary.
- And they're off.

- Bye-bye, guys.
- There goes the train.

There they go!
Good luck, Joe.

Okay, Blue Team, Red Team, we
have a full train of fine dining clients.

You need to impress them.
This is your time.

Go to it. Come on, come on!

- First time we're in a train.
- I know.

- How crazy is that?
- Pan, red hot.

Hot, hot, hot behind.

I wish that we had not had to cook the tuna
three times, but we're gonna make it work.

We need to have a good sear
on the tuna,

so we're picking out the ones
that look the best.

These are the ones
I want you to use.

- Service ready.
- Blue team,

Red Team is ready with the first
four amuse-bouche. Are you ready?

We got some VIP diners,
so these got to look good.

Four coming up.

Right, train's gone,
just under 35 minutes

until the diners return and we
start serving the main course.

Meat should be
the last thing that goes in.

You have to make sure the carrots
are cooked before you add it, okay?

- Yes, chef.
- Oh.

- Is that enough color on that one?
- No.

Don't flip it then.
Get it back turned over.

- Thank you, Tiffany.
- Normally they call me "Chef."

- Thank you, Chef.
- Sorry. That won't happen again.

I know it won't.

Zach, I want you to feel
that one.

- Feels pretty rare.
- So you got to be careful.

- Yeah, I know, I'm debating whether or not...
- What are you debating about?

Well, Michelle and I take
that over, but we got to plate.

- Which one is most important?
- The protein, yeah.

- All right.
- The steaks with Tonna and Cait

have been a little
bit in shambles,

and it's time to sort that out.

I think we should
finish the steaks.

Yeah.
I know that this is difficult.

Let's have Zach finish them while
you guys are continuing to start them.

I don't want to be mean, but we're
just feeling like we need to babysit

to ensure
that everything goes right.

- Whoo!
- Oh, my God.

- It did it again?
- We keep leaving it unattended.

There's so much
focus on the steaks,

and everything else
is falling on us.

But we don't have enough hands

for the other parts
of the plate.

And if they keep focusing

on these steaks,
everything else is gonna suffer.

Michelle, when Julio
and Rachel get back,

we'll probably need help with that,
just because it's a lot of potatoes.

Yep, yep.

Let's go, boys.
We got to go faster.

Yes, Joe.

We're on a moving train trying
to do very delicate work.

- So there's quite a bit of pressure.
- - Ah.

- Especially with these damn potatoes flipping over.
- Behind you.

- Oh, it's moving.
- This is crazy.

- Come on, come on, come on.
- Service!

- Service, please.
- We've got service for four.

Ladies and gentlemen, welcome to
our gourmet train dining experience.

Show of hands, if you preferred the ahi tuna
from the Blue Team, please raise your hand.

If you preferred
the crab vol-au-vent

from the Red Team,
please raise your hand.

Red dress, Red Team.
We're on the crab. Why?

Excellent. For you, sir?

Enjoy the rest of your meal.

Blue Team, service, coming up.

Rachel and Julio,
we got to go faster.

- Come on. Rapido, rapido.
- Yes, sir.

- Let's go. Make them perfect.
- Hot. Watch out behind. Sorry.

We're halfway there, but we got to
get these out before that train stops.

I don't want Jesse
yelling at me.

I'm more worried about Jessica
yelling. Have you heard Jessica yell?

That's burnt.

All right,
we've got to turn the elements

down on all of these burners.

They're going way too high.

See? This is burnt.

- How do you burn a carrot?
- - Look at this.

- You need to control that over there, please.
- I'm trying.

Javier is scorching multiple batches
of carrots, and it's becoming painful.

- Okay.
- These are garbage.

- These are garbage.
- Jessica.

Hey, that's not gonna help us,
all right? Slow down.

Jess doesn't get frustrated often, but
when she does, the Boston accent comes out.

There's maple in everything.

How do you burn a carrot? What?

Lower the heat on everything.

Red team, Blue Team,
we're almost at the station.

Last tables.
Let's hurry it up. Come on!

- Yes, Joe!
- Let's go, Team Blue!

Help you.
Let's go. Let's push.

Let's not drop the ball
right now.

Gentlemen, gentlemen, okay, does
someone prefer one or the other?

If you enjoyed the tuna from the
Blue Team, please raise your hand.

Okay, so we have three votes
for the Blue Team tuna

and one vote for the crab
vol-au-vent from the Red Team.

All right,
last tray's going out.

Service! Last ones. Let's go!

- Come on!
- Nice. Good job, buddy.

Gee, it was good.

Yo, good job. Did good.

I enjoyed the tuna,
the Blue dish,

but I preferred the crab vol-au-vent
because I thought it was more balanced.

Red Team, Blue Team, the train
is coming, guys. Let's go!

You gotta to start plating!

- You got it, guys.
- Blue Team, are the ducks

- ready for the first table?
- No.

- No?
- We got two more left, and we're good.

Let's get them in the pan.
You can put one more in there,

- one in there. Let's go.
- I got it. I got it.

I'm starting to freak out
because the train comes back,

and we are not ready
for service.

- Faster, Jess, faster.
- It's hot. Hot.

Blue Team, let's go!

The duck needs to get finished.

The carrots aren't
cooked correctly.

- This one, this one.
- Ay! Yes, but that's not ready!

And it's still chaos
in the kitchen.

- We're panicking.
- We're panicking.

- Oh, come on.
- Oh, no.

Okay, Red Team,
Blue Team, let's go!

- Oh, come on.
- Oh, no.

- Okay, Blue Team, Red Team, let's go, come on.
- Let's go.

The entrée service
is about to start.

Let's go!
Joel, Adam, pick up! Let's go!

Rachel, Julio, let's go!
Back in, let's go!

- Oh, here we go. Okay.
- All right.

Jump back.
Jump back over here.

Joel on veggies
with Javi and Azu.

Adam is doing duck.

Adam and Joel
are back helping us out.

- Thank God.
- Thank God.

Adam, you feel good bringing
the duck up?

- Hey, guys, listen, listen.
- Yeah, I've never done it.

Needs to be put in the pan
on the skin side down.

- Why the hell are you cooking duck?
- That's a good question.

Never cooked duck, but I know
that you have to go skin side down

to render the fat
and get the skin crispy.

That's for one portion.

How you do that with 60,
I have no clue.

I don't want the reason the Blue
Team loses to be because of the duck,

so I'm a little bit nervous
about jumping in on the protein.

The six will be cooking.
When we pick up the six,

- we put six more in a pan or a warmish pan.
- Gotcha.

Michelle, Zach,
what do you need?

- Cleaning these plates off.
- Heard.

- Rachel? We need sauce. We need more sauce.
- More sauce?

Diners are sitting down.
Red team, Blue Team, let's go!

- Three to four minutes.
- One more duck! One more duck!

- One more, one more, one more!
- I'm going, I'm going, I'm going.

Jess. Down. Come on,
let's go. We got to go.

Tonna, make sure all the steaks
you send up are about the same size.

- Don't send up a big one with a little one.
- Okay.

A little more chard
in those pans!

- A little more chard in the pans moving forward.
- Heard.

Go, go, go. Jesse, send
them, please, let's go.

- Ready.
- Yes, please. Service. Okay, good.

- Steak?
- I need steaks to finish.

- Can someone grab steak?
- Yep, I'm on it.

- Zach, can you hang out with the steaks?
- Okay. Yeah, yeah.

- Do you want one of us to come help plate?
- Yes.

- Let's go, next six.
- All right, next six.

- As soon as they come out, they've got to go on.
- Yes.

Let's go, then. Let's go.
Everyone's saying yes,

but we're just sort of
standing staring.

Let's go, guys, come on.
Service, please.

- Send it, Jessica.
- Pick up for service, please!

Let's go, send it. Let's go.

We need to get faster! We need
to get caught up on the steak!

- Let's go, Red Team. Come on, guys.
- Do you need more potatoes?

- I need chard. I need chard. Is this warm enough?
- Heard. Working.

- Where's the steaks, please, Zach?
- Right here.

- You got it, you got it.
- Let's go. Yes.

For sake.

- Touch that in there. Ice cold.
- Yeah. Cold.

Ice cold greens. Red team,
all of you, stop. Come here.

Come over here.
Now, that is embarrassing.

We've got ice cold greens.

- Captains, step up and get a system, quickly.
- Yes, Chef.

- Yes, Chef.
- Otherwise, we may as well go back to the

MasterChef kitchen now
and start the pressure test.

- Yes, Chef.
- Come on! Let's go.

Okay, guys, Julio,
I do want you up front with us.

Rachel, can you help
Timothy and Athena?

Yes. I will grab a bigger pan so
we can cook more at the same time.

- More? Thank you.
- Yeah.

My greens are only cold

because they're waiting
for these filet mignons.

So it's very frustrating because
I'm also sautéing mushrooms

and making sure
our sauce is warm.

In the middle
so we can both work!

Lack of communication
is causing a problem.

- We're not gonna blame you when it comes down to it.
- Greens and mushrooms!

- Come on, guys, push!
- Mushrooms are on. Mushrooms are on.

- Energy now, yeah?
- Almost there!

- We do need greens.
- Make sure those are ready to go.

- The Red Team is total chaos.
- Our team is not cohesive.

We're not communicating. Zach and Michelle
need to get the team back on their feet

because this is literally
going off the tracks right now.

How long for
the next six now, Zach?

Uh, should be ready
to go real fast, Chef.

- Maybe like a minute or two.
- Bring it together. Let's go!

- All right.
- Pick up.

We need to work together.
Go, go, go, go.

- Here you go. Thank you.
- Let's go, Blue Team.

- Keep it up, guys!
- Hey, I'm missing carrots, guys.

One carrot down!
Y'all can't count?

We got to go.
Food's getting cold.

- Service, please.
- Let's go! Ready for service!

Ready for service.

Diners, diners,
now you're on to the entrées.

So we have
from the Red Team, filets.

From the Blue Team,
the pan seared duck.

Is everything cooked properly
to your liking?

- Yes.
- The duck is rendered properly with a crispy skin?

- Perfect.
- Not crispy.

If you preferred the filet of the
red team, please raise your hand.

So it's a draw here.
Three to three.

How are we looking
on duck, guys?

We're good. One has
two minutes, one has four.

- Have a look. Just touch them.
- Hot pan, hot pan!

They're rare. Look.
Okay, that's uncooked, okay?

Jesse, touch that.
That's raw there, okay?

So he's got to get some heat
in that pan, okay?

Too many people cook the duck,
it's gonna get, okay?

We put Adam next
to Aivan on the duck.

And there's a few moments
where we notice

that there's a couple undercooked
ones, and the skin's not crispy.

But we're still confident
of Aivan and Adam.

Cooking 59 duck, all
medium rare, all crispy skin,

this is gonna be the toughest
task in the competition so far.

Not too raw. Look at that. It's rare.
That's rare. Cook it more. Cook it more.

Let's go, Red Team.

Sauce goes on last, guys.
Let's go.

- Nicely cook those steaks.
- Yes, Chef.

We're getting better
at this system here.

The steaks are finally
coming together for us,

and we can feel things
starting to turn around now.

Pick up, please.

You got it, guys! Keep it up!

Some of these are overcooking.
Don't overcook your duck.

Good afternoon, folks. I hope
you enjoyed that fantastic train ride.

Everything okay with the cook
on the meats?

Yeah. The duck,
it's cooked beautifully.

- Fabulous.
- The combination of flavors and the sweetness,

we've all really enjoyed that.

And the Red Team filet,

are they all cooked
perfectly medium rare?

- Mine is. Mine's perfect.
- Yes.

- Very nice.
- Well-seasoned.

Okay, if you enjoyed the duck of the
Blue Team more, raise your hand, please.

Two ducks. And if you
enjoyed the filet mignon?

Okay, four for Red
and two for the Blue duck.

Thank you very much.
Enjoy the rest of your meal.

- Thank you!
- Okay, folks. Hello, everyone.

Is everything cooked properly?
Everything to your liking?

I just feel that the Blue Team's
duck is a little overdone.

Overcooked.
It's supposed to be medium rare.

- Yeah.
- Okay, let me take that back.

- I apologize. I'll have them do it again.
- Thank you.

- Adam. Get those ducks uniform.
- Yes, Chef?

Remember, large together,
medium together,

- small ones together, yes?
- Yes, Chef.

All right, guys,
we got an overcooked duck.

- Blue Team.
- Yes, Chef?

One more duck
on the fly, please.

It's not medium rare.
That's medium well, yes?

- Guys, come on.
- Oh, my God.

This is a disaster right now.

I'm now questioning
if it was right decision

to put a second person on duck.

- This is embarrassing.
- If we can't get the duck right,

this could be
the downfall of our team,

and we could be
in the pressure test.

Ducks, how long, please, Adam?

Chef, I don't know.
I'm just warming them up.

Come on, guys.
This is basic.

For sake.

Ducks, how long, please, Adam?

Chef, I don't know.
I'm just warming them up.

For sake.

Are the rest of these gonna be
overcooked like that one?

Unfortunately, yes.
All these ducks are overcooked.

Can we... feel this.
Feel that duck.

- Does that duck feel like the other ducks?
- It's a little over.

These three are good.
That is not.

- This one's good. That one is not.
- Yeah.

I think they're overcooking.

I said make sure
you're not overcooking duck.

Adam, you're
not feeling correctly.

I want you to take your finger,
and I want you to push in.

You see that right there?
You feel that? That's raw.

- Okay.
- Got a lot to lose.

Nobody wants to be
in the pressure test.

Cook hard now,
and then you can relax later.

Okay, here we are. We've
recooked the duck breast for you.

- Please let me know if it's okay.
- Thanks.

- That's better.
- Better?

- But not perfect.
- Yeah, it's still not great.

- Enjoy.
- Thank you.

- Mash, please.
- How we doing on the potatoes?

- What's going on?
- Just pick up.

The potatoes,
I'm warming those up.

- These are cold, so...
- Warm them up, warm them up.

- All right.
- Warm them up.

Where is the mashed potato, please?

- Come on, Red Team!
- Got it.

- Plate the mash.
- Down.

- Oh, my God.
- Cait, start right here.

- Are you happy with that?
- No, I'm not.

Red Team, all of you,
come here. Let's go!

Just taste that.
We can make better mash.

Watery, lumpy, bland.

This is a fricking train wreck!

Let's get it together
a little bit. Let's go!

We can make better
mash than that.

So we're in trouble.

It's just not looking good,
and we're realizing

that we've maybe spent too much
time babying the steaks,

and we haven't been paying
enough attention to the sides.

Julio, go there and help him.

I'm gonna get
the rest of this. Here.

Ladies and gentlemen, wow,
the empty plate club here.

I guess you enjoyed everything.

Who liked the filet mignon
of the Red Team better?

- It was just superb.
- It was very good steak.

But the duck?
Beautifully cooked.

- Good afternoon, ladies and gentlemen.
- Hello.

Does anyone have any preferences on how their
meat is cooked? Is everything seared properly?

- The crust on them was just right. Just great.
- Crust is so good.

- Who preferred the beef of the Red Team?
- I did.

Who preferred the duck
of the Blue Team?

Okay, enjoy the rest
of your meals.

- I'll take those duck, please.
- Okay.

- One minute.
- Let me know when those are ready, okay?

- It's gorgeous. Gorgeous.
- Yep.

- Good job, Blue Team.
- That last one that just came out looked really good.

- Make sure all look like that.
- Beautiful. Yes.

Perfect. Thank you, Chef.

Beautiful. Ready for pickup.

Everything's hot?
Ready to go for the next one?

- Yes.
- All right.

Diners, please may I have
your attention for one second?

Once you've finished eating, on
your table you have some train tickets.

Please tell me which
team's dishes you preferred,

and I will punch their way
to victory, okay?

Okay, here I come
to collect your tickets.

Hello! Time to collect
the tickets and your votes.

- Blue Team or Red Team?
- Red Team, thank you.

Red Team for you.
Thank you, sir.

- Blue Team or Red Team for you?
- Blue.

Blue Team.
Thank you very much.

Red Team, last table, let's go!
Make it count. Let's go!

- This is not enough.
- Yeah, I know, I know.

- We gotta be faster!
- Move along.

Next plate's going down.
Let's go!

- Take the duck, please. I'll take the duck.
- Watch out. Thank you.

This gonna be the best duck
you put out all day, right here.

I'll take that.
Service, please.

- Okay. Okay, that's it.
- All right. Good job, guys.

Hey, all right! We're
done, guys. Hey, good job!

Hey, let's go, Team Blue!

Red Team, last one going now.
Let's go.

- All right, how's the steak?
- Almost there.

- Oh, my God. Is that it?
- I've got a little bit more in here.

Now we're scraping the barrel.
Mashed potatoes.

Let's go. Service, please.
Red Team, clear down.

- Yes, Chef.
- Yes, Chef.

I chose to vote
for the Red Team.

The protein was just
cooked much better,

and I think that really made
the difference for the vote.

The appetizer
at the beginning, the tuna,

which was the Blue dish,
was absolutely fantastic

and my favorite,
as was the duck.

So I would say clear winner
with the Blue.

I'm gonna have to say the
Red Team's got my vote today.

I liked the crab.
I liked the steak.

I really love
the Red Team appetizer.

But the Blue Team dinner
is so much fricking better.

- Like, it's cooked great.
- Red Team or Blue Team?

- I'll go Blue.
- You're going to go blue.

- Thank you very much.
- Thank you.

- Red Team or Blue Team?
- Blue Team.

Blue Team for the duck
even though you sent it back.

- They redeemed themselves.
- They redeemed themselves.

I love when that happens.

Not feeling great about the duck

because we weren't
getting it out correctly.

But in hindsight, we had
too many cooks in the kitchen.

And as captains, if we led
our team to a pressure test,

- we would feel absolutely terrible about it.
- Yeah.

But I'm hoping that we put out
some better plates than the Red Team.

Good job, Tina.

The Blue Team's dish with the duck
was a bit tough. The filet was very nice.

I would definitely vote for Red just
for the execution of the dish overall.

Thank you very much, sir.

I think, you know, it was an
unfortunate anomaly with the greens.

- And that's okay.
- Granted, it happened. We just got to own it.

- Red Team on... "Go, Red," on three.
- Just stay positive, guys.

- One, two, three.
- Go, Red!

Initially, we were worried
about the steaks.

We thought that's
what this was hinging on.

But it was just as crucial
for us to pay attention

to the potatoes and the sides.

We're the team captains,

so I will feel devastated
if we're in the pressure test.

I'll definitely feel
like I led my team astray.

Right now, it's all up to the VIP
diners out there to decide our fate.

Thank you so much
for being here today.

We trust that you had
an exceptional lunch.

Now, we would like to introduce
you to the amazing cooks.

Ladies and gentlemen,
give it up, please,

for the Red Team
and the Blue Team.

- Whoo!
- Go, Red!

I feel like we did
a really good job.

I feel like we were really
bumpy with obstacles

in the beginning of this.

- But we got through them.
- We pulled through.

I will probably want to
crawl in a hole if we lose,

because I don't want to go
into another pressure test.

I would be mortified.

Right, Red Team,
Blue Team, well done.

What an extraordinary lunch.

As team captains, we knew that
this was gonna be challenging,

but we just had no idea how
challenging it was going to be.

We found a groove
towards the end,

but the beginning
was too chaotic.

We are not feeling great
at the moment,

and we're just hoping that the
diners think our dishes are better.

Now, each team today prepared
a delicious amuse-bouche

and an incredible entrée.

Right now, you've just all voted

on which team's
incredible dishes

you liked and enjoyed the best.

The winning team
of today's challenge,

that team will be safe
from elimination.

The losing team today
will have to compete

in that dreaded pressure test
back in the MasterChef kitchen.

Our guests have voted,

and the winners
of today's challenge,

congratulations goes to the...

The Blue Team!

Our team absolutely crushed it.

- Our team absolutely crushed it.
- We couldn't be more

- proud of 'em.
- Yes.

I think after today,

we have proven
we are the duo to beat.

Two top three finishes.

Captains of
the team today and win.

- Yep.
- We got to look out

for those targets on our back

for the next couple
of challenges.

But not the next one,
because we're not

- in the pressure test.
- Captains,

Jesse and Jessica, congratulations.

- Really well done.
- I have to say,

what we heard on the train

and from the diners
for the Blue Team,

it's just a lot of compliments
on your style and finesse.

- Thank you, Joe.
- Which means, Red Team, sadly, all of you

are going to be facing
the dreaded pressure test.

Now, next time we see you inside the
MasterChef kitchen, it could be your last.

We're really disappointed because
we were trying to lead today,

and I think
we did a decent job of that.

But should we have spent less
time worrying about the steak

and more time looking at everything
going on? There's a lot of questions.

Is it that something went wrong
in the train that we didn't see?

- I don't know.
- Blue Team, congratulations.

Ladies and gentlemen,
have a safe trip home.

Thank you once again,
and God bless.

- Thank you.
- Thank you, Chef.

We wanted to show
people that we are a force

to be reckoned with,
and we failed.

Sorry, guys.

And now we're facing
a pressure test,

so we just need
to make sure that

that duo going home
in the pressure test is not us.

Blue!

Next time,
in a "MasterChef" first,

it's a pressure test auction...

We're going to auction off
all of these ingredients

with added stakes.

You are bidding with time.

Let's start the bidding
at 15 minutes!

- Sold!
- But one wrong move could be costly.

You are down to just
20 minutes to cook your dish.

- Oh!
- My God!

- That's expensive salmon.
- I love this challenge.

It's such a risk
to try to cook pasta.

- No way they'll get done.
- No, you got it right...

- Where is it?
- I'm worried about there not being enough time.

They put those sweet potatoes
in too late.

I have a blowtorch.

- Timothy, Athena, go!
- They're running out of time.

Are you regretting
your choices from before?

Might be our biggest mistake.

That risotto is gonna be
right to the wire.

- It's still bitty. It's still undercooked.
- Yes, Chef.

Could be the end for us.