All language subtitles for Yes.Chef.2025.S01E09.1080p.WEB.h264-EDITH[EZTVx.to]_Subtítulos01.ENG

JOSE:
Previously onYes, Chef...

These students are here

to cook your dishes
under your tutelage.

Why?

It is so hard
not to use my fingers.

Slam down on the big pieces.

This is not easy for me, man.

Come on, come on, come on,
come on, come on. Oh, my God.

They may
get into trouble.

MARTHA: Chef Jake.

Chef Martha and I,
we believe you are playing

- a little bit on the safe side.
- Okay.

The MVC is Chef Lee.

We have to take
each other out now.

Now, it's every man or woman
for themselves.

JOSE:
And tonight...

The final four.

Today's challenge will
be the last before the finale.

- JULIA: You miss us?
- MARTHA: Look who's here.

[Michelle laughing]

This is where the sabotage
is gonna come in.

JOSE:
There's only four left.

We need to be every moment
pushing the boundaries.

- Is that not burnt?
- We just made something

- that tastes like nothing.
- Like nothing?

This is making me
very uncomfortable.

Chef Jake, pay attention.

Christ..

You are one week away.

- RONNY: 30 seconds.
- JOSE: From having a chance

- to win...
- Uh-oh.

- JOSE: ...$250,000.
- Run!

This is the big one.

CHEF: Oh, my God.

JOSE AND MARTHA:
Welcome to Yes, Chef!

I seriously can't believe
there's two more challenges.

- That's crazy.
- One more before the finale.

How did we do this?

We took their advice.
We tweaked.

- We cooked.
- We've adjusted our attitudes.

We're growing every day, right?

Yeah.

I've got a one in four chance

of winning a quarter
of a million dollars.

The stress here
is absolutely crazy.

Every day is tough,
but I'm quite used to it.

Working crazy hours.

Some Saturdays, I would start
at nine in the morning

and I wouldn't
be done until 2 a.m.

But I feel re-energized.

I'm motivated to win
this whole competition.

Side note, we kept both
of us in here. Two women.

We said we got to get
to the final four together.

My biggest competition
hasn't changed since day one.

It's Emily, it's been Emily
and it's going to stay Emily.

And I want to go against Emily
on the last day.

So big four.

- It's an honor.
- Definitely.

I don't know if
you each specifically know

why four means so much to me.

My dad, he passed away
on October 29th at 4:44 p.m.

Holding my hand,
I just have his strength and,

you know, it's my reason why.

It's crazy to say that
I've been blessed,

but I try to look at everything
as a blessing in my life.

Him leaving taught me
my biggest lesson.

No matter what comes in your
way, you gotta keep pushing.

He built a strong-ass daughter,
so I got it.

- Cheers, y'all.
- LEE: Good job, everybody.

- Cheers.
- Congratulations, final four.

ZAIN:
Everybody get some good rest.

[bell dinging]

- Welcome, chefs.
- Good morning.

The final four.

MARTHA: Oh, boy.

JOSE:
Today's challenge

will be
the last before the finale.

You've overcome many obstacles,
and more importantly,

you're becoming the people

your nominators
thought you could become.

We are witnessing
transformation in each of you.

It's really extraordinary
to watch what's going on.

Thank you, chef.

All right, let's get into
this final epic challenge.

MARTHA: We're calling this one
"Grow with the Flow."

It's the ultimate test of
how much you've truly grown

throughout this competition.

Today, you're going to be
cooking two courses for diners.

That's it? Come on, Martha.

That's it, except...

- Yep. There it is.
- Yep.

...you won't be
doing the cooking alone.

- CHEFS: Oh, my god.
- ZAIN: Uh-oh.

Look who's here.

Do you miss us?

And there they are,
all seven monkey wrenches.

It's good to see
your faces again, chef.

We've sent all of
these chefs home, twice.

Love to see y'all,
but what does this mean?

The four of you will choose one

of the most
recently eliminated chefs

to be your sous chef.

Petrina, Julia,
Ronny, and Christopher.

LEE: Look, out of the four,

there's two that I'm really
excited to work with

and that's Chris or Ronny.

They're both strong chefs,

and they'll help me
solidify my spot in the finale.

MARTHA:
Peter, Michelle, and T,

they will be the diners
deciding what you make.

What we make. Ah.

MARTHA: This is your chance to
be helpful or not helpful.

Can't wait.

We already know
what she's doing.

Michelle has this mwahaha look.

I'm worried now.

MARTHA: Chef Lee,

you get first choice
because you were MVC last.

I'm gonna go with chef Chris.

I think he's got great
knife skills, great palate.

So chef Lee, you can decide

which of the three
remaining chefs chooses next.

I'm gonna go with the dish
that almost beat me, chef Emily.

- Thank you.
- Okay, Emily.

I'm gonna take Ronny.

Are you going on safari, Ronny?

I love his hat.

EMILY: Ronny and I have been
on teams before.

He's also
very Zen in the kitchen,

which I think
I need a little bit of.

So Emily, who should go next?

I'm gonna choose my girl,
chef Zain.

I'll take Julia.

Me and Julia, we've been working
together since the beginning.

We can communicate

and I think that's
the most important part

about having a teammate.

MARTHA: Chef Petrina,
you get to work with chef Jake.

- Welcome back, chef.
- What's up.

She's a great chef. We saw
that in the last few weeks.

She will kind of fill
the gaps in my weaknesses.

Chefs, you will have,
Martha is generous today,

60 minutes
to prepare your dishes.

- Heard.
- This is the big one.

The chef that wins will
secure his or her place

in the final three.

The other three chefs will be
fighting in the final cook-off.

- Yes, chef.
- Chef Lee,

you and Christopher
are up first.

Diners, join us
in the dining room.

You have some very important
decisions to make.

- We started together, we end.
- I know.

I got you, boo.

In this nice little menu case

are five different cuisines.

You're going to assign
each group one cuisine.

You choose.

Indian, French, Spanish,
Creole, or Japanese.

I know, we can throw
all of them for a curveball.

I think everybody
knows French, so.

I think you should just
take French completely

- out the equation.
- Yes.

I think it's time for
everyone to take a risk.

- Yes.
- Yeah, push them.

Give these chefs that ability

to come from that caterpillar
into that butterfly.

This challenge is
really about this, like,

growth factor for me.

You know,
you're down to final four.

You should be able to handle

any and every curveball
thrown your way.

MARTHA: Chef Lee is up first.

All his dishes, they've been
heavily relying on the meat.

He's a very strong chef
and I want to see more.

JOSE:
Chef Lee's in the house.

- CHEF T: Hey Lee, how are you?
- PETER: Chef Lee.

We share with them
you've been plating

a lot of meat-safe dishes that
you are very comfortable with.

So for that reason, Lee, I want
to shake things up with you.

We're giving you...

Indian cuisine.

I don't know anything
about Indian food.

- Thank you.
- Good luck, Chef Lee.

LEE: Appreciate it.

- What do we got?
- Indian.

Oh, [bleep].

- You good with this?
- No, not at all.

I am definitely far outside
my comfort zone right now.

Uh.

So, ready? Okay.

But I have an idea of
kind of where to go.

I think I either go
chicken or lamb

on just like
this beautiful stew.

- Okay.
- Of like, like a chickpea stew.

- Okay.
- Well, sometimes you just got

to throw it on the porch and
see if the cat licks it up.

You're welcome for that one.

We're going to do
a curried cauliflower soup

with a seared scallop.

You want coconut milk or cream?

I don't need either.

I don't want to overstep
my boundaries

because this is
not about my ego.

This is his vision.

You can't just throw
a lot of spices in a pan

and call it Indian.

Like, there's techniques.

Well, we're screwed then.

Zain is very comfortable
with her spices.

And her presentation is
not at the best level yet.

- MARTHA: Chef Zain.
- Chef Zain.

MICHELLE: We want you
to be more sleek and clean

- with your presentation.
- Okay.

We feel that you should...

cook Japanese food.

Japanese, heard.

Japanese cuisine requires

this level of
refinement and technique.

It's time to level your game up.

- MICHELLE: Go shine, girl.
- Do your thing, chef.

Arigato gozaimasu.

MICHELLE: Yes.

It's going to be hard for her,

but knock our socks off,

because that's what you need
to do to win this competition.

ZAIN: Let's do like
a play on a spicy tuna

with like interesting
crispy sh--.

- Okay. Do you want ginger?
- Yeah, always.

- What you making?
- We're going to do a play

on miso, a black cod.

But we're going
to do it with salmon,

with purple sweet potatoes,
colorful cauliflowers.

Then, I'm going to do
a crispy rice, first course.

They want to see something
different from me.

Can I balance simple flavors?
Can I make it look beautiful?

That's all key parts
of Japanese food.

A little more agave
and we're there.

Emily has won MVC twice,
the most of anyone here.

Impressive.

But we are looking for
even more creativity from her.

- Okay, I'll be back.
- Yeah.

Chef Emily,
welcome to the dining room.

Thank you, chef.

Emily, you kind of give off
this persona

that everything is always calm,

cool and collected
in the kitchen,

but I feel like when
your back is against the wall,

you give up.

- Give up?
- CHEF T: Yeah.

- You just kind of like--
- I'm so surprised, but okay.

- Yeah, you just, kind of just--
- I totally disagree.

You can
stop kissing her ass now.

Fiery in here.

Wow, you have not changed.

I don't need this drama.

I'm here to win and
this is not helpful in any way.

CHEF T: You give up.

Give up?
I'm so surprised, but okay.

- CHEF T: Yeah, you just--
- MICHELLE: I totally disagree.

You can stop
kissing her ass now.

PETER:
It's very, very intense.

I'm just trying to make it by.

I thought we were cool,
but I guess we're not.

MARTHA: I hate sour grapes.

Let's move on.

So right now,
the stakes are so high.

- Yeah.
- We wanted to push you

- past your comfort zone.
- See you work for it.

We believe you can do it.

We chose Creole for you.

Creole. Okay.

I have eaten the very finest
in New Orleans,

so bring it to this table.

Okay. Thank you, thank you.

PETER:
Good luck, chef Emily.

They tried to throw
something at me

they didn't think
I could accomplish.

- We're doing Creole.
- RONNY: Yeah.

- I think we do a gumbo?
- RONNY: Gumbo? Yeah.

Little do they know,
Creole food runs in our family.

I got this.

Ooh, frog legs.

We'll do fried frog legs
for a first course.

- Can you start the gumbo?
- Yep.

I trust you, chef.

I'm very familiar with
Creole and Cajun food.

My grandma raised me.
I can make a roux.

- Dark copper penny.
- I can do that.

- I don't want to burn it.
- RONNY: Got it.

Hm. No. It's amazing.

We just made something
that tastes like nothing.

Like nothing?

Oh, [bleep].

LEE:
What I know about Indian

is it's a lot of layering
of flavors and a lot of spices.

Lime hot pickle.
Where would you use that?

I noticed a hot lime pickle.

I honestly
have no idea what it is.

- Pretty good.
- But it has a nice flavor.

So, I actually decide
to add just a little bit

to the chickpea
and eggplant stew,

just to kind of bring a little
bit of heat to the dish.

Holy [coughing].

- You all right there, Lee?
- LEE: That's hot.

This is why I cook French food.

So, then that leaves
the Spanish to Jake and Petrina.

Jake's actually cooked
a few good dishes,

but he's played it safe.

- Chef Jake.
- How's it going, chefs?

Welcome to the dining room.

So for this cuisine,
we choose Spanish food.

Specifically Spain.

I literally said,
"Who's going to be the sucker

"that cooks Spanish
food for José Andres?"

No pressure.

JAKE:
No pressure at all, chef.

Spanish cooking experience
in your background?

I worked at one tapas
restaurant, so...

Hold on, hold on.

Every day, we learn something
new from everyone.

Plot twist.

Good luck, chef.
You got this, chef Jake.

JAKE: I have to elevate my food
even more right now.

- I'm terrified.
- Just think, just think.

- Scallop crudo.
- I like it.

I want to serve
two seafood dishes.

I think it really speaks
to the Spanish culture.

There's octopus.

But I can't play it safe.

There's $250,000 on the line.

I'm getting out of
my comfort zone today, chefs.

- We're at 30, yeah?
- JULIA: Yeah.

ZAIN: We need to move it.

I'm worried about the salmon.

Usually, miso fish is
marinated for three days,

but I've made something
like this before.

I know how to create
these flavors

in a small amount of time.

I think I need to skin them
in a vacuum sealer.

I need to get that flavor in.

It's a big risk, but I need
to get myself to the finale.

I can do this.

Okay,
I'm going to check the rice.

- LEE: All right, six minutes.
- CHRIS: Heard.

LEE:
A lot of money on the line.

We're doing the best we can

and I got a great
sous chef helping me.

Oh, yeah.

- Right?
- Oh, yeah.

Lee is doing a great job

of being cool,
calm, and collected,

even though neither of us
have any idea

how to cook Indian food.

He thoroughly impressed me.

[timer beeping]

Thank you.

Here they come.

JOSE: Chef Lee.

LEE: The bowl is
a spiced cauliflower soup

with a madras
curry seared scallop.

Your second dish is
chicken leg and thigh

sitting on a stew of chickpea.

I wanted you guys to feel
Indian flavors,

but still know that
Chef Lee was on the plate.

I just think the soup,
it's almost bitter.

I'm having a problem
with the scallops.

Yeah.

It's like the chefs are
ready to just, you know,

nail me against the wall,

but I really want to know

what José and Martha
have to say.

I'm disagreeing with the table.

This has been the best textured
cooked scallop up until today.

- Oh, okay.
- Thank you, Chef.

The chicken is delicious.

It tastes like you could
have cooked it in a tandoor.

- Thank you.
- JOSE: The aromas

just fill up this room.

I love the warm spices
of the chickpeas.

Thank you very much.
I appreciate it.

Good job. Thank you.

What do you think?
Keep going? Look at the skin.

Pull, pull it, pull it.

You can sear both sides
and finish it in the oven.

EMILY: All right,
my little froggy froggies.

I am butchering my frog legs

and I can
smell the roux burning.

Damn it.

Ronny, being Ronny, walks over,

throws it away
and starts a new roux.

What happened, burned?

Yeah, I got
a little too dark on one side.

Definitely too dark.
I can smell it.

All right, let's go.
We're running out of time.

Thank God for him being calm

because it's taking all
of my nervous energy

- and slowing it down.
- We're good.

But if he burns it again,
my dish is done.

I'm feeling pretty good, you?

I feel great.

Two minutes, exactly two.

All right,
I'm gonna pull the salmon.

For Martha and José,
it's very important.

I need to show that
my plating is up to par.

That's what our skin's
looking like, burnt?

Oof. [bleep]

But I'm gonna take
a couple deep breaths

and get
the fish on there.

An incomplete plate is worse
than an overcooked fish.

Eight seconds.

Let's get
the sorrel leaves on it.

One more missing here.

- One, that's it.
- [timer beeping]

- Here we come.
- Chef Zain.

So first course today, we have
a crispy rice with a spicy tuna.

Second dish is my play
on a miso black cod,

but this is a miso salmon with
Japanese sweet potato puree.

Chef Zain, this is a Yes, Chef
type of presentation.

You listen and you up your game.

Thank you, Chef.

I love the tuna crispy rice.
It came out great.

If you were going to
make a real miso salmon,

that would sit in the miso
at least three days.

So, this is a little overdone.

- Heard.
- Thank you very much.

- Thank you, Chef.
- Thank you, guys.

So, you want to answer
a question for me?

- Is that Spanish?
- That's blood sausage.

JAKE: Yeah, is it Spanish?

- Yeah.
- I thought so.

I just want to make sure
before I serve Chef José.

I'm feeling very overwhelmed
with this challenge.

I don't understand
the Spanish flavors

as much as I thought I did.

You got any ideas on this crudo?

PETRINA: We should do a pomelo
and elderflower vin.

- Okay.
- With rosé vinaigrette.

Love that.

Jake seems to be
frantic right now

and I'm just hoping
that we can hone in

on those Spanish flavors.

JAKE: Is pomelo Spanish?

I think so.
I mean, the name is.

Look at Jake. What do you think
he's thinking? Look at him.

PETER: He's thinking
"I'm serving Spanish

"to a two Michelin-star chef."

- I'm rooting for Jake.
- So am I.

I'm on Jake's side all day.

One minute, 54 seconds.

EMILY:
Frog legs are first, yeah?

- RONNY: Perfect.
- EMILY: I know it's simple,

- but that's the point.
- Gumbo's a good finisher.

Definitely the fastest
I've ever made gumbo.

That's the fastest
I've ever made a gumbo.

16 seconds.
Make sure they're wiped.

RONNY: Beautiful.

Time's up. Come on. Let's go.

All right,
so you're going to start

with a crunchy fried
frog leg with a Cajun remoulade.

For your second dish, you have
a crawfish and andouille gumbo.

We added a little bit of shrimp
with our penny copper roux

to bring it all together.

Thank you for
a revisit to New Orleans.

I love the fried first course
and the gumbo second course.

It's a very nice combination.

Thank you very much.

I think that toasted bread
is a very nice accompaniment

for this flavor profile.

- I love the frog legs.
- I love the frog legs.

Yeah, it was awesome.
I like the...

- EMILY: Remoulade.
- Yes.

You and I know like a gumbo,

you got to go past
that copper penny.

You got to get to
that chocolate roux.

And of course, that takes time.

- That's just time.
- I disagree, but that's OK.

- You got to get into it.
- That's personal opinion.

- We like where it went. We do.
- Understood.

Last week, we saw
a lot of finesse in the plating.

Finesse that very easily you
could be achieving right now.

There's only four of you left,

and we need to be at every
moment, pushing the boundaries.

Heard. I hear you completely.

The plating is a big mistake.
It could cost me the MVC.

Six minutes. [bleep].

You good? Tell me what you need.
I'm here, OK?

I need to get it hot.

The octopus is undercooked.

I really hope this works.

The finale is so close.

There's no room for mistakes.

*

Chef, I'm going
to need your hands

- to put together this octo.
- Yeah. Heard, heard.

I'm running out of time.

All right,
let's get that olive oil.

Yep, you want it on the octopus?

Yeah.

I know that my dish isn't
going to be everything

that I wanted it to be.

- Three seconds.
- PETRINA: Heard.

[timer beeping]

- Time is up.
- Here it goes.

Our last menu.

JAKE: So our first course
is a scallop crudo.

We have a pomelo vinaigrette.

The second course is
seared octopus

and Spanish chorizo tapenade.

I feel like I've been giving
you guys meat and potatoes,

and I wanted to just go as
far away from that as possible.

The remoulade with the octopus
is very, very good.

- Thank you.
- CHEF T: I love the concept

- of the scallop crudo dish.
- Yeah.

But pomelos are bitter.

JOSE: I may agree along
with the bitterness.

Maybe a little bit less

will give the scallops
even more opportunity to shine.

I found my octopus
a little undercooked.

JOSE:
Octopus has its challenges.

What dishes do you use
to cook in the tapas restaurant?

We did a seared octopus
and then we had Spanish chorizo.

That's where I learned
to cook this octopus.

Very often, everybody seems that

let's put chorizo in everything
to make it Spanish.

The searing is not necessarily
traditional Spanish.

Chef Jake, sous chef Petrina,

- thank you very much.
- Thanks, guys.

Chefs had
a very tough challenge.

- MARTHA: They did.
- Yes.

I'm very impressed.

They really brought
their A-game.

ZAIN: Here we go.
Good job, y'all.

How'd it go?

That was terrifying.

That was hard. Yeah.

- Thank you so much.
- Good job, guys.

You're done.

[bell dinging]

- Hello, chefs.
- Hello.

Only one of you four
will be awarded MVC.

That chef will automatically
go to the finale.

The rest of you will
go to the cook-off.

Yes, Chef.

It was a close call
between two chefs.

But first, the two we thought
were the bottom two.

JOSE: Chef Jake.

MARTHA:
Your octopus flavor was good.

It was a little underdone.

JOSE:
And the other bottom chef is...

Chef Zain.

We wish there was
more miso in the salmon

that would make it
more Japanese.

ZAIN: This is going to be
a challenge for me.

I know I seem confident.
I know I seem

like I believe
in myself and all that.

But can these chefs
send me home?

Maybe.
They have the talent to do it.

Chef Lee and Chef Emily,

you two chefs had
our two favorite meals.

But only one of you
will be the MVC.

Take a breath.

I've yet to be
in an elimination cook-off.

So I definitely feel faint
and nauseous and nervous.

The final MVC is...

Chef Emily.

Oh!

You are in the grand finale.

And you are one week away

from having a chance
to win $250,000.

Thank you so much.

$250,000 would
change my life so much.

I uprooted my family
to Southern California.

Sorry.

So I could take a dream job.

And the cost of living,
it's a struggle day to day.

There was a lot of self-doubt
that I ruined it for my family.

I'm just so proud
of myself right now.

And Emily, I've been very
impressed with your friendliness

and your attention
to all the other contestants.

- You're a nice person.
- I try to be.

Being MVC, I'm just
a little bit closer now.

And I feel validated now.

Get ready for the last
cook-off before the final.

Yes, Chef.

- Ciao.
- Ciao.

- LEE: Good job.
- EMILY: Thank you.

MVC.

- JULIA: Oh, yeah.
- CHRIS: Congratulations.

ZAIN:
Straight to the finale.

- You okay?
- Yeah.

I'm obviously interested how
this next one is going to go.

-JAKE: Yeah.
-Not gonna be easy.

No, we're going to have to
bring our [bleep].

Uh-huh.

Bring our [bleep]
is an understatement

for what it needs to be.

- This your first cook-off?
- Yeah.

It would have been nice
to know that I'm not cooking.

- Yeah.
- But I gotta beat one of them.

I'm literally about to go into

the biggest cook
of my entire life.

There's definitely
a lot of stress.

Just stay true to yourself
and true to your game and...

Just hyper-focused
intense cooking.

Uh, yeah.

***

JOSE: Chefs, it's time for
the final cook-off.

Two of you will move
into the grand finale.

One of you
will leave this kitchen.

This morning's challenge
was pushing you

out of your comfort zone.

And tonight, we'd like to
kick up that discomfort

by a very big margin.

So for this final cook-off,
would you do the honors?

The chefs are
gonna be cooking...

Oh my God.

-CHRIS: Oh my gosh.
-PETER: Wow.

PETER: Wow. Amazing.

Alaskan king crab.

It is a favorite
of Martha's and mine

because it's very versatile.

Sweet and tender and luxurious.

You've all cooked an Alaska
king crab, haven't you?

Not alive, no.

No? I always add
a little vodka to the pot.

I'd like a drink
before I was boiled to death.

JOSE:
You will have one hour,

and you will be able to cook
as many dishes as you wish.

And serve them as they are done.

But be careful.

This challenge is not only
about quantity,

but also quality.

I really want the best
quality dishes that

you can muster using these
amazing crustaceans.

Chef Emily, what do
you think about the king crab?

I've cooked king crab live.

Interesting to see
that you have experience,

because you have
the chance to cook tonight.

You can assist two
of the competing chefs,

not three, with their dishes.

You have to choose.

Damn.

Cooking a crab isn't hard,
but it's time consuming.

So this is a huge help.

Honestly, I don't want
to have to make a decision.

You have 60 minutes,
and your cook-off starts...

now.

- PETER: Good luck, chefs.
- CHRIS: Let's go, everybody.

PETER: Let's go, Chef Lee.

JAKE: Gotta get
the vodka in there first.

Vodka for Martha.

Sorry, bud.

[singing in Hebrew]

[laughter]

LEE: I'm sorry.

Okay.

Emily is going
to help someone.

- Zain, what you doing?
- Pasta.

I'm helping you.

I think Jake has lots

of experience with king crab,

So I think me helping Zain

puts her at
the same level as Jake.

So I already know I'm
going to at least help her

with cooking of the crab.

I'm going to go against
the people I want to go against.

Oh, I see how it is, Emily.
I see how it is.

Sorry, little guy.
It's time to go.

-[cracking]
-Oh, there she goes.

PETER: Yeah, Chef Emily,
show that crab who's boss.

Nice, chef.

- Dropping. Start.
- ZAIN: Heard.

I don't want
to overcomplicate things.

So I'm going
ceviche for my first.

I'm going to go pretty
simple on my ceviche because

I want the crab
to be the main bit.

I'm not grabbing my spices.

I'm letting
the ingredients sing.

I'm going to
jump and help Chef Lee.

Chef, I'm going
to come and help you.

Thank you.

She's offering to
help both Zain and Lee.

Jake is on his own.

CHRIS: Chef Lee,
what are you working on?

Butter seared king
crab with truffle aioli.

I saw what you're doing, Chef.
We cooked the same.

I don't want to see
Lee get eliminated,

because he makes me better.

I cook better worried
that he's going to win.

I love my boy Jake, but I want
to go against you in the final.

Come on.

It's going to take me
anywhere from like,

15 to 20 minutes just to
deal with this crab.

Oh, where are the scissors?

But I want to try
and put up more dishes

than the other chefs.

Going for three.

Honestly, Emily,
you put a fire under my ass.

Gonna cook my ass off.

PETER: Chef Lee,
what are you working on?

I'm going to try to do a bisque.

I'd like to do three dishes.

That's basically one
dish every 20 minutes,

and I think I can get it done.

I want to be able to prove
to my daughters that

you can do whatever
you put your mind to.

Sometimes you got to
put yourself in uncomfortable

situations to see
what you're made of.

[equipment parts clicking]

Seriously?

Beautiful.

There's a broken food processor.

Yeah, [bleep]ing blender has
a broken top.

- Uh-oh. Obscenity.
- Sorry, Martha.

I'm very annoyed, but I feel
like I'm just getting mad

at a piece of machinery
and not a human being.

So, you know, progress maybe.

Jake, what are you making?

Start with
a crab and corn salad.

That's like, classic.

My first dish is super simple.

I'm born and
raised in Wisconsin.

We have lovely agriculture,
so the corn is

just my love letter
to Wisconsin.

ZAIN:
Put it up, put it up, put it up.

MARTHA: Mm-hmm.

The crab has been brushed with
butter and seared in

a ripping hot cast iron pan,
and it's served

with a black truffle aioli.

- JOSE: Thank you, sir.
- [bell ringing]

- Chef Jake?
- Chefs.

We have a crab and corn salad.
Fresno peppers in there.

I use the lump crab meat,
and on top you have a salad

of watercress
and red vein sorel.

JOSE:
Thank you, chef.

- Good job, Jake.
- Good job.

PETER: Good job, chef.

CHRIS: 33 minutes, chefs.

I like the crab of Chef Lee,
but I almost feel

the aioli is unnecessary.

MARTHA: And Chef Jake?

Corn and seafood
combination is a classic.

Where's the crab?
And the corn is raw.

***

[oil sizzling]

We have 29 more minutes to go.

Chef Zain still
didn't give us any.

- Going to fryer.
- LEE: I'm using it.

I'm using it.

JAKE:
Chef Zain, how are you feeling?

I was good,
until he just did that.

- What happened?
- He's making tempura,

so make the fryer a mess.

- Oh.
- ZAIN: I'm shaking

my [bleep] up. Nothing's stuck.

- ZAIN: I'm plating.
- EMILY: Beautiful plates, yeah?

Heard.

JOSE: We may be seeing
the first plates

of Chef Zain right now.

Aha!

ZAIN:
This is a king crab ceviche

with a little bit
of Asian influence.

Some sweet chilies in there.
Not too spicy for you, Martha.

- Okay.
- JOSE: Thank you, chef.

All right, thanks.

A well-prepared
ceviche of crab, peppers.

JOSE: It's a lot of crab.
The crab here sticks.

It does indeed.

Jake is now
giving us the second dish.

We have white asparagus
and celery root soup,

served with king crab
and caviar on top.

Good?

JOSE:
My god, now they're coming.

MARTHA: Tempura.

For this course,
you have tempura'd

Alaskan King Crab
on fresh corn grits.

Enjoy. Bon appetit.

JOSE: Thank you, chef.

Chef Jake,
he used that very beautiful

center cut of
the legs with the caviar.

And I love this cream.

That had a very nice taste.

And now, Chef Lee,
I thought was fantastic.

To get a light
batter like that

and fry it so fluffy
is a nice technique.

JOSE: Yep.

Yeah.

The boys are
treating this like a race.

It's all or nothing, baby.

I'm not racing.

I'm here to do two
dishes that I believe in fully.

I said it with the crossed arms,
so y'all know I'm serious.

Do you have
your pasta rolled out?

ZAIN:
Going right now.

I know I can
make some good pasta,

and it'll complement
the crab perfectly.

CHRIS:
Chef Jake, what kind of steak?

I got striploin, and we're
going to go for a surf and turf.

Did we hear surf and turf?

You got this.
You're doing great by yourself.

- PETER: Flare up.
- Corner.

Chef Jake, this grill's hot.
Pay attention to it.

Yes. [bleep]

Don't get flustered.

- What the [bleep].
- PETER: You got this.

12 minutes.

And Chef Lee
is finishing the third dish.

This is crab bisque,
creme fraiche,

finished with a little
Meyer lemon zest, chive.

Bob's your uncle.

This is good.
A little salty.

I did my three dishes.

I'm going for another
one if I can make it.

Go ahead, Chef.
I'm right on track.

Chef Lee,
what you going with next?

- It's time for a lobster roll.
- Lobster roll?

- But not lobster.
- Crab roll.

There we had a very
big controversy, Martha.

With butter and serve it hot,
or cold and the mayonnaise.

I never buy the hot.

If you say you love it,
I love it too.

PETER: Four minutes.

- JULIA: Wow.
- JOSE: Chef Lee?

Wow.

This is a king crab roll.
Buttered brioche, crab.

And I'm out of crab.

- PETER: Good job, Lee.
- CHRIS: Chef Lee.

JULIA: Good job.

The right amount of mayonnaise,
the right amount of lemon,

and that little
crouton underneath.

I am very surprised
at four dishes so quickly.

- Let's go, let's go, let's go.
- PETER: Beautiful, Chef Jake.

Two minutes, Chef.
Nice job, Chef. Nice job.

JOSE:
Third dish, Chef Jake.

We have a New York strip
with a brown butter king crab.

- We have duck fat potatoes.
- Thank you.

- Cooked your ass off, Chef.
- Thank you.

Mm. Crab tastes good.

- JULIA: One minute, Zain.
-Let's go, let's go.

Was she able to deliver one
more dish before the time is up?

We're missing something here.

JAKE: Get in the window,
get in the window.

JULIA: Finish strong.
You got it, you got it.

RONNY: Nine.

PETER: Seven. Okay, there
you go, Zain. Let's go.

Oh, here.

Wow. Time is up.

Oh, wow.

JOSE: The dish made it.

I made some fresh pasta
infused with a little saffron.

The king crab is brown butter
poached with sesame seeds.

MARTHA: Mm.

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

Well, she knows how to
make pasta, that's for sure.

You can really taste
the saffron in it, too.

Better late than never.

Thank you, everybody.

Chefs.

Proud of you, bud.

- How's the pasta?
- Great.

I didn't rely on my spices.

I let technique show,
but I'm the only person

that put up only two dishes.

I don't know if I could
have done it without you.

I hope I didn't make a mistake.

I'm still tired.

I'm exhausted.

[dinging]

Hello, hello.

CHRIS: Hello.

Well, chefs, today
was a very tough challenge.

And only two of you will
be joining Chef Emily

in next week's grand finale.

Getting closer to
that prize of $250,000.

[tense music]

So who did the best
job with the king crab?

One chef put
the best crab dishes

in front of Martha and me.

And that chef, securing
a spot in the finale...

Is...

A very tough challenge.

And that chef, securing a spot
in the finale, is...

Chef Lee.

[applause]

You made a classic dish
with seafood and corn.

I will be very proud
to serve this dish

in any of my restaurants.

MARTHA: And that fourth
dish was my favorite,

the beautiful crab roll.

How does it feel?

Unbelievable.

I still question
every single dish I put out.

So the fact
that I put food on the plate

that you appreciated,
as a living legend and icon,

I'm extremely appreciative.

Nice.

I cannot believe
that I am in the finale.

I think over
the course of the nine weeks,

I've gained confidence,
coping skills with anger,

a realization
that all the years and sacrifice

that I've made were not
for nothing.

Breathe.

And I am literally one
challenge away from $250,000.

Now it all comes down
to Chef Zain and Chef Jake.

Chef Jake.

JOSE: You served corn raw,
and there was so much corn.

Where is the crab?

MARTHA: Your second
two dishes were delicious.

The white asparagus,
celery root.

My God, give me more.
But not enough crab.

- Okay.
- JOSE: And the surf and turf,

the meat was well done.
It played to your strength.

MARTHA:
You can adapt that to

a restaurant dish
for your own use.

- Will do.
- The dishes were good.

Thank you.

MARTHA: Chef Zain,
you only had two dishes,

but each of those two dishes
showcased king crab very nicely.

A well-prepared
ceviche of crab was colorful,

well-composed, and tasty.

The other was very
nicely cooked in butter,

and that saffron pasta,
oh, so tender and flavorful.

You control your spice,
and less was more this time.

Thank you, chefs.

JOSE: So it all comes down to
how many dishes you put forward,

how impressive they were,
and who did

the best job with the king crab.

And the chef joining our next
week's grand finale is...

Chef Zain.

Chef Zain, you just exhaled.
How are you feeling?

I'm feeling proud of myself.

I've been
learning so much from y'all.

To the finale.
Yeah, exactly.

I told you I'm trying to take my
attitude out of this, and I did.

I'm 28 years old,
and I made it to the finale.

It's just a blessing.

So, Chef Jake,
it's a hard question to ask,

but how do you feel?

It may sound strange, but
I'm extremely proud of myself.

- Oh, you should be.
- When I came here,

I'd been thinking of
leaving the industry.

But I am where I belong.

JOSE: We've all been,
I think, at that point,

at one moment or another.

I've been at that point.

No more cooking.

Let's do something else.

I'm very proud of you for
not giving up and being here,

showing who you are
as a person

and as a great chef.

- Thank you, Chef.
- EMILY: We are too.

Thank you, Chef Jake.
And you can leave the kitchen.

ZAIN: A pleasure.

JAKE:
As chefs, we work very hard.

We're away
from our family a lot.

It's just a lot of work,
and sometimes feels

like very little recognition.

But I can say
that feeling's gone now.

I feel like I belong here.

I've always led my kitchen as me
on top and everyone beneath me.

But here, I learned the sense
of family in a kitchen.

And I'm excited to
take that home to my kitchen.

I'm excited to become
a better teacher to them.

Just give them what everyone
in this competition gave me.

Jake, give
America one last swoosh.

MICHELLE:
Give us one last swoosh.

EMILY: Give us a swoosh!

- LEE: There we go.
- Bye.

Lucky him that he can
do this with his hair.

So chefs,
it's really been an honor

to get to know you
one plate at a time.

MARTHA: And I hope you can take
away some of the lessons

you've learned and continue
doing your good work.

CHEFS: Thank you.

So chefs, congratulations.

CHEFS: Thank you, Chef.

You can go to
the lounge and take some rest,

waiting for the next
week's grand finale.

- Yes, Chef.
- LEE: Yes, Chef.

- JOSE: Congratulations.
- Thank you so much.

- Congratulations.
- Final three!

So now we're gonna
go against each other now.

Perfect.

My mind is focused.

Now that I'm so close, all I can
think about is the $250,000.

This journey kind of
gave me a fire that I--

I didn't think I had.

I have solidified
that I'm still badass

in the kitchen as I ever was.

I want to knock this finale
out of the water. Let's go.

This is not a small feat.

Your dad would
be so proud of you.

Oh my god.

ZAIN:
I'm doing this for my dad.

I'm ripping all y'all apart.

***