All language subtitles for MasterChef.US.S09E03

This season on "MasterChef,"
everything has changed.

Because this season,
the judges do battle.

Every home cook we bring here
into the MasterChef kitchen...

Is competing
for a MasterChef white apron.

Each of us have
just eight aprons.

Just eight chances to find
America's next MasterChef.

If a judge chooses a home cook
to wear one of our aprons...

We become their mentor.

Gordon: Previously...

Game on, boys.

...our search for
the next MasterChef began.

One of us is going
to become your mentor.

- ( Exhales )
- Who's it gonna be?

Gordon:
15 home cooks impressed us

with their culinary skills...

- Great job. -...Earning
a coveted white apron.

- I got an apron from Gordon!
- ( cheering )

Tonight...

only nine aprons remain...

- This is gonna be tough.
- Whoo-hoo!

- ...as the last home cooks...
- Come on.

...scramble for a place
in the competition.

The final apron goes to...

- Gordon:And then...
- You are the top 24.

It's time for your very first
mystery box challenge.

- Lift!
- ( all groan )

I told you that this year

things are gonna be tougher
than ever before,

and I meant it.

Right, let's see what we've got.

- Joe, how many aprons you got left?
- I've got two aprons left.

- Two. Aarón?
- I think I have four aprons left.

I've got three. One of us is gonna
find America's next MasterChef.

- That's right.
- Let the battle begin.

( Cheers, applause )

Narrator: First up are
two talented home cooks

who hope to win a white apron...

I'm coming out
with an apron, for sure.

...by putting their own twist

on their family's
fried chicken recipes.

You've had my dad's
Southern chicken.

It's kind of unreal,
you know it is.

My name is Farhan,
I'm 25 years old,

I live in Chicago, Illinois, and
I'm a third-year dental student.

My dad has owned
a series of restaurants,

and that's really where
my love of cooking came from.

Whoo-pah.
This is my spice cabinet.

I love to combine
American dishes

and change things up
by using Indian flavors,

and I think that's what's
really gonna set me apart.

My name is Gerron.
I'm 25 years old.

I'm from Louisville, Kentucky,
and I'm an English teacher.

Out of seven siblings, I'm the
first person in my family

to go to a four-year college
and graduate.

Growing up
in a rough neighborhood,

cooking, for me, was a way out,

and that's exactly
the opportunity

that I want to provide
for my students.

( Cheers, applause )

- Let's get that chicken, bro!
- Yeah!

Farhan: "MasterChef" is
gonna give me the platform

to show America
what Indian food is all about.

- Welcome, guys.
- Gerron: Oh, my goodness.

Indian could really be
the next Tex Mex.

All that needs to happen is it needs
to be packaged in the perfect way,

and I'm the person to do that.

Both of you, welcome
to "MasterChef" kitchen.

- Thank you.
- Aarón: Now, to take a place

in the "MasterChef" competition,

you only have
to impress one of us.

And if you have what it takes
to get more than one offer,

then it's up to you to choose
who you want to be your mentor.

And if you're smart,
you'll pick me.

( Both laugh )

So, it looks like we have a fried
chicken cook-off comin' our way.

- Fried chicken challenge.
- Yes, we do. Yep.

You have 45 minutes
on the clock.

Time starts... now.

- Let's go, Farhan, let's turn it up.
- Let's do it, baby.

Making that Mumbai marinade.
What about you, brother?

I hear you.
I'm over here making my brine

for my Nashville chicken.
We gon' turn it up.

You know, it's funny.
There's a lot of camaraderie

between both of them.
They're nice, likeable guys.

But here's the deal.
I need a home cook

with killer instincts, creativity, heart.
They want to take risks.

My aprons are going to people

who already have great palates,

abundant food knowledge, and
real technique in the kitchen.

Entirely different from me,
let me tell you.

I'm looking for students.

As long as they're
willing to learn,

I'm willing to teach them
everything they need

to become America's
next MasterChef.

- Farhan?
- Yes, sir?

- What's in there? - This is actually
my dad's secret tandoori chicken blend.

Wow.

I've adapted it to be buttermilk
instead of yogurt,

and it's my mom's
cilantro coconut chutney.

And we're gonna fry that up
on a buttermilk biscuit.

So it's my family's story,
coming to America, on a plate.

Your story sounds extremely
similar to mine.

- I'd love to hear it.
- Trust me, Aarón.

I've been watching you
on TV since I was a little boy,

- so this is a dream come true for me.
- I appreciate it.

- Good luck.
- Thank you.

Gentlemen, 25 minutes remaining.

- Yes, Chef.
- Thank you, Chef.

Gordon: Gerron, give us an
insight into what you're making.

Yes, Chef, I'm making
a Nashville hot chicken

with a vinaigrette-based slaw

and also a sweet heat sauce.

It's my mother's recipe,

and so the way we
traditionally do it

is a paper bag,
and you season the flour

to give you that Nashville
smoky, sweet, and spicy.

Gentlemen, ten minutes left.

The last ten minutes you have
to finish your dishes.

( Sizzling )

The spices in this kitchen
are intoxicating.

It smells awesome.

I've had fried chicken
a thousand times,

but Farhan's tandoori chicken
sounds amazing.

Just over 90 seconds to go.

Farhan's got his biscuits out.

- That's a good biscuit.
- 60 seconds.

There's a lot
on the line tonight.

Gerron, you got this, brother.

- Got this, dawg. You got it.
- Ten, nine, eight...

Chefs: Seven, six, five,

four, three, two, one.

And stop. Hands in the air.
Well done.

- Good job.
- ( chefs clapping )

Gentlemen, bring your dishes
down to the front, please.

Let's go.

Aarón: Let's taste.

So, Farhan, tell me
what's in that dish.

Farhan: What we have here is my
dad's tandoori chicken recipe

on a black pepper
buttermilk biscuit

with my mom's cilantro chutney

and a tamarind honey butter.

What should it look like inside?

So, the chicken should be
nice and moist and juicy.

Hopefully, you should
see a nice glisten.

( Exhales )

That is one of the best things
I've ever tasted in this kitchen.

The texture from the coconut,

it works beautifully

with the floral nature
of the cilantro.

That chicken is moist,

and none of the spices are
competing with one another.

Thank you, Chef.

Uh, I love it.
It's so nice to see

that Indian culture
blending into the American.

You've nailed it. Great job.

Thank you, sir.

Ooh, that was
a nice bite right there.

Good dish.
Let me think about it.

Gerron.

Young man, describe
the dish, please.

Gerron: This is a
Nashville hot chicken

with green cabbage
and a red cabbage slaw

made with a vinaigrette
and a sweet heat sauce.

Love the spice.

- Thank you.
- It's got that heat, sweet.

- And the fire.
- Thank you, Chef.

I just love to have seen a little
bit more finesse on plating it.

- Yes, Chef.
- But, yeah, your mum taught you well.

She did. Thank you, Chef.

Thank you.

Good amount of heat.
Extremely well seasoned.

If I had to change one thing,

don't be afraid of putting that
slaw on the bottom of that bread.

'Cause that slaw is good.

Thank you, Chef.

Do you feel you have to spice to
others' taste or to your own taste?

So, for me, Chef,
I spice to others' taste.

But when you eat a Nashville
hot piece of chicken,

you expect it to be hot, Chef.

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

But his dish is good, too.

I want someone
who really wants it.

I'm hungry.

Gordon: Remember, we started
out with eight aprons each,

so we must be absolutely
certain on who we choose.

You both could leave here
tonight with an apron.

Or you may both
end up empty-handed.

All three of us
might offer you an apron.

If that happens,
it's down to you guys

to decide who you want to mentor you
throughout this whole competition.

With that said, Joe, two
phenomenal performances.

Any of them good enough
to give an apron?

Wow.

( Exhales )

I like both of you.

But today I'd like
to offer it...

...Gerron.

Yes.

What I like about you
is you have the hunger.

Thank you, Chef.

Over to you, Aarón.

I'm gonna offer this apron to...

...you, Farhan.

Don't let me down.

Thanks a lot, brother. Good job.

Home cooks, it's not over. Someone
else might offer you an apron.

( Breathes deeply )

Oh-ho.

There are gonna be some
decisions to be made.

Aarón: I'm telling you.

- ( Exhales )
- ( exhales )

Two strong dishes.

( Exhales )

But there's something
in this individual

that I think can go far.

Two strong dishes.

( Exhales )

But there's something
in this individual

that I think can go far.

Whoa.

- Whoa.
- ( groans )

Whoa.

So, there is a massive
decision to be made here.

- Oh, man.
- In a moment.

Gerron, you have got
my seventh apron.

Now, put that apron on,
and let's see that smile.

Because you have got yourself the greatest
mentor in the history of "MasterChef."

Team Joe.

Now, my friend,
Farhan, big decision.

What I'm most excited
about you, Farhan,

is you understand
how important food is

to tell your story and how much you
want to make your parents proud.

Farhan, your family, your
history, that's very important.

You've got a great foundation,
but you've got a long way to go.

And I can turn you, young man,
into America's next MasterChef.

( Sighs )

Just reach out and put your hand

on the apron of the chef

that you decide
will be your mentor.

( Sighs ) Man.

- Sorry, Gordon. No hard feelings.
- Whoo!

So, what do you think, Chef?

Well, first of all,
I'm delighted.

It was a tough decision.

Both of you put
a great foot forward,

and you're gonna get someone
that's gonna be with you

- every step of the way.
- Gordon: Well done, you two.

But you've got the worst
two mentors you could've picked.

( laughs )

- Good night.
- Oh, yeah!

- Yes!
- Let's do this, boy.

- Yes, baby.
- Well done.

I can't believe
I said no to Gordon, man.

I know. Oh, my gosh.

Oh, yes.

( Cheers, applause )

Yeah! Yeah!

- We did it.
- We did it, bro!

Both: We did it!

I'm so proud, happy for you.
Who did you get?

- Aarón!
- ( screams )

Farhan: Aarón and I just
had an instant connection.

We both bonded
over the immigrant story.

He's done for Mexican food

is what I want to do
for Indian food,

and for me this is
a dream come true.

- I love you so much.
- I love you, too.

- I'm so proud of you.
- Thank you, baby.

You did it.

Gerron: Today is the
best day of my life.

I'm on cloud nine.
I'm speechless.

Nothing can
take me down right now.

Man. That dish is good.

Aarón:
He's just getting started.

I got the next MasterChef
right there

- with me along this ride.
- Yeah?

I have a two-seat car, buddy,

and he's riding right next to
me, all right? Into the sunset.

Tye: Thank you guys. I'm ready.

You got me ready.

Narrator:
Up next, three home cooks

who put their twist
on Gordon Ramsay classics.

I have a lot to live up to.
I can't fail.

Go hard or go home.

I'm Tye, I'm 42 years old,
I'm from Laurel, Maryland,

and I'm an assistant professor.

This is a slam dunk, right?

I'm six-foot-three,
and for nine years

I lived and breathed basketball.

That was my life.

Ooh, ready?

Basketball's taken me
all across the country

and internationally as well,

which has given me
the opportunity

to taste foods I never
would've imagined.

Cooking is a way for me
to bond with my family.

- Going all the way. Thank you.
- You got it, Mom.

I'm ready to give it my all,
and I want that apron.

Whip these people
in-- into shape.

- Yep, I'm gonna do it.
- Like the kids, there we go.

- We got it.
- I'm Alecia, I'm 30 years old,

I'm from Grand Rapids, Michigan,

- and I'm a day care owner.
- Come on in.

I take care of all
two-year-olds,

so my life is crazy.

And this, my friends, is
where all the magic happens.

I cook for my kids, I cook for my
daycare kids, I cook for my husband,

and my style of food
is comfort food,

so it'll warm your soul.

My food is like a big ol' hug.

- I love you.
- That's right, man.

Getting to cook
for Gordon Ramsay,

I can't tell you
how excited I am.

( Cheers, applause )

My name's Darrick,
I'm 34 years old,

and I'm an aviation
systems engineer

from Peoria, Arizona.

( cheering )

Darrick: I'm a self-taught
cook, but I've actually been

to quite a few of Gordon
Ramsay's restaurants

and been so inspired
by the dishes he made

that I've turned it into
this amazing love for cooking.

- Good to see all three of you.
- Thank you, Chef.

I'm gonna prove myself
in the MasterChef kitchen

to everybody in America,

especially Gordon Ramsay.

Right, welcome.

Now, three home cooks,

each doing a Gordon Ramsay
signature dish

- in the MasterChef kitchen.
- Wow.

You three are either brave,
foolish, or both, probably.

( laughs )

Gordon has just
three aprons left.

If you get an apron from Gordon
tonight, it'll be a miracle.

Joe: Three home cooks,

each doing a Gordon Ramsay
signature dish

- in the MasterChef kitchen.
- Wow.

You three are either brave,

foolish, or both, probably.

( laughs )

Gordon has just
three aprons left.

If you get an apron from Gordon
tonight, it'll be a miracle.

Now, listen carefully.

We started out
with eight aprons each,

so, for the first time,
our reputation is on the line,

so we take these decisions
so seriously.

Now, to win an apron
and a place in "MasterChef,"

your food, this year, has to
convince at least one of us

that you are worthy
of that incredible apron.

If more than one of us
offer you an apron,

then you get to choose your
mentor across this competition.

Joe: Are you three
home cooks ready?

- Yes, Chef.
- Absolutely,

Born ready.

Your 45 minutes starts...

now.

So, three home cooks
walk into this kitchen

with the bravado of replicating

three of your
signature dishes, Gordon,

but they're gonna interpret your
dishes with their own flair.

I mean, I've never seen
anything like this before, ever.

It does make me slightly anxious

because these guys tonight
are doing it on their own,

and in 45 minutes.

I mean, it is a tall order.

Alecia: How we feelin', guys?
Feelin' good?

- Heck, yeah. I got this.
- You ready for this?

Ready.

We're 10 minutes in.
35 minutes remaining.

- How's it going?
- Doing all right. Little behind.

- Let's get it.
- Okay, Alecia, tell us, what is your dish?

Today I'm making my fish and chips.
It's called Oh, My Cod,

with a lemon aioli dipping sauce

and also a tartar sauce as well.

That's very dangerous,
the batter, the fries.

- Why fish and chips?
- My husband can eat anything

that's fried,
smothered, and covered.

I met him and he was
way too skinny

and I fattened him up 40 pounds.

- 40 pounds on your husband?
- 40 pounds, yes.

( laughs )

Let's go, guys.

Darrick, what is your dish?

A rendition of Gordon Ramsay's

sticky toffee pudding
with dates.

Wow.

Do you have any idea
how difficult that is?

We haven't got three hours.

Sir, I'm gonna get it done
in 45 minutes,

and you are going to love it.

This thing
takes months to master.

Why try that now, tonight,
with such short time?

So, this is a dish that--

I fell in love with it
at one of your restaurants.

And so you gonna try
to imitate the master

or are you gonna
try to reinvent it?

Well, Chef, I do know
for a fact that Chef Ramsay

tends to steam
his sticky toffee pudding.

Today, mine will be baked.

- Okay.
- You've got to get that in the oven.

They take 20 minutes to cook.

- Yes, Chef.
- Come on.

Gordon: Tye, give us
an insight to the dish.

My family, we like
to come together over food,

and, typically, we have
really big cookouts.

And we love burgers.

So I am making your grilled lamb
burger with an olive tapenade sauce,

a Mediterranean cucumber
and tomato salad

with a Greek vinaigrette.

A lamb burger is so unforgiving.

What fat did you put in the
middle in order to help it?

I used the panko
and milk breading

to kind of bind it and make it
a little bit more moist.

- Best of luck.
- Thank you very much.

Just under 20 minutes to go.

We always speculate on
what's the most difficult dish.

Tonight we can get the answer.

Gordon, what is the most
difficult dish of the three?

Oh, without shadow of a doubt,
the sticky toffee pudding.

Oh, it's starting to caramel.

You know, Joe, it's a finessed,

unctuous, rich dessert

that takes time to rise,
time to cook,

and more importantly that
incorporation of dates,

you know, it's a bugger
to get right.

Darrick, his biggest problem is,
if they're undercooked

and he starts to tip it out...

- Plop.
- ...plop.

I don't know
if mine's gonna fully cook.

Alecia, I mean,
look at the fish,

the fish is out on the tray,

so what's gonna happen in
the next three or four minutes,

the batter's gonna go
really soggy

and it's gonna be a mess.

I would not be cooking the fish
before the fries.

- Alecia: How you doing, Tye?
- I'm doing good, yup.

- Trying to close it out, how about you?
- Good.

Tye, she's put the burgers
in the oven.

If they're still in the oven,

those lamb burgers
are overcooked.

They are big, so I'm just hoping
that she takes them out

and lets them rest.

Darrick, two minutes to go.

Yes, Chef.

And yours are still in the oven.

- Yes, Chef.
- And there's no toffee on there.

- No, Chef.
- Are you mad?

Yes, Chef.

Is it time to change your plan?

Or change your pants.

Announcer:
Don't miss Camp MasterChef.

Two minutes to go.

Yes, Chef.

And yours are still in the oven.

- Yes, Chef.
- And there's no toffee on there.

- No, Chef.
- Are you mad?

Yes, Chef.

Is it time to change your plan?

Or change your pants.

I love this guy.
What about you, Joe?

I'm not so sure.

The proof will
be in the pudding.

Come on, Darrick,
make it work here.

Tye:
Come on, guys, keep it together.

He's got 'em out.

60 seconds remaining.

What?

Make sure you love it, come on.

- Ooh, those chips look good.
- Tye: Good, good.

Gordon: This is it.

Ten, nine...

Judges: Eight, seven, six,

five, four, three, two, one.

And stop.

- Hands in the air.
- Alecia: Good job, guys.

- Very good job, well done.
- Aarón: Wow.

You got it, you got it.

Very carefully, please bring
your dishes down to the front.

So, three crazy home cooks

came in here tonight
to win an apron

with your signature
dishes, Gordon.

Let's get this started.

Right, so, Alecia,
describe the dish, please.

Alecia:
Today I present fish and chips

with a lemon garlic aioli
and tartar sauce,

with seasoned fries.

How'd you make the batter?

I used rice flour

with soda water,
all-purpose flour,

little bit of beer, and egg.

It's good.

What wasn't right tonight
was your timing.

That fish didn't
need to be cooked

until at least four
or five minutes to go.

That way,
it's crisp on the outside,

but the basics are there,
let me tell you.

- Yes, Chef.
- Thank you.

- Excellent sauces.
- Thank you.

The batter needs help,

but the fish is well-seasoned
and flaky and moist.

The tartar sauce is really
herbaceous and fun.

- Well done.
- Thank you, Chef.

Darrick,
describe the dish, please.

Darrick: Today I have made
you a sticky toffee pudding

with dates
and a caramel topping.

Did Gordon like it?

Honestly, Chef, I don't know
if Chef Ramsay liked it.

The beauty of
this particular cake

is it has to be seasoned well.

And you did that with
the spice mixture in there.

It's rich, and you gotta
be careful with that.

Yes, Chef, thank you.

- Tye.
- Hi, Chef.

Explain the dish, please.

Tye:
I have a grilled lamb burger

with an olive tapenade sauce

and a Mediterranean cucumber
and tomato salad

with a Greek vinaigrette.

So I'm hoping when I slice
in here, it's not bright white.

They look moist.

So, you cooked
the burgers beautifully.

But you've put so much milk
and bread in that patty,

it's actually wet.

So there's like a soggy
taste in the center,

which is really weird.

Listen, it's good,
it's not brilliant.

I love the idea
of the grilled onions.

They're sweet. They counterbalance
the gaminess of the lamb.

All the other components
are really speaking to me.

It's just the texture's off
with the patty.

Thank you, Chef.

- Nice cook on it.
- Thank you.

The overall flavors are nice.

Thank you, Chef.

Whoever gave you the idea
of putting bread and milk

in a hamburger?

My mom.

Mother doesn't always know best.

I'm finding that out, Chef.

Let me remind you of something, we
started with eight aprons each.

So we're picking our mentees
extremely wisely,

but at the same time, you only
have to impress one of us.

Some of you actually did
better than I expected.

I've only got one apron left,

so this is a big
decision for me.

I'm gonna say...

Alecia no.

Darrick, I'm afraid
it's a no for me.

And, Tye, good try, but just
too many mistakes for me.

Thank you, Chef.

Well, I don't agree with you.

I do have an apron.

Two.

Aarón: What?

Three crazy home cooks

came in here tonight
to win an apron

with your signature
dishes, Gordon.

( Sniffling )

- What's he doing?
- What?

That was amazing.

That was as good as mine.

Keep on cooking like that,

you are going far.

Get an apron on.

Good job.

Thank you so much.

( Crying )

- Oh, my God.
- Gordon: Wow.

( Cheering and applause )

Oh, my God! Oh, my God! Open!

Come on, Darrick!

- Oh!
- ( clamoring )

Darrick: I just got an apron

from Gordon freaking Ramsay.

- Oh, my God!
- I'm so proud of you.

Darrick:
He liked my dish so much,

that he honored me
with three of his aprons.

It'd be nice to keep all three
and have extra lives

like a video game,
but I don't think I get that.

Oh, Daddy's gonna
be so proud of you.

Oh, my God.

So, Aarón,

are one of these two home cooks

worthy of one of your aprons?

( Sighs )

( cheering )

Yeah!

Yes!

Aw! Good job, Mom.

Even thought I'm disappointed
not to get a MasterChef apron...

- We're proud of you, Mom.
- Aw, thank you.

...Darrick and Alecia
are great cooks

and I hope one of them
wins the next MasterChef.

Narrator: As Alecia and
Darrick join the top 24...

Gordon and Aarón
have two aprons each

and Joe has just one
final apron remaining.

Oh, my God. It's really real.

Gordon: Welcome, come on down.

Narrator: And, with so few spots

left in the competition...

Gordon: The stakes are high.

You're battling, we're battling.

...the bar has been raised.

- Woman: No.
- This time...

there is no room
for any excuses.

Narrator:
Only the most skilled...

Sal's pasta looks spot-on.

- ...confident...
- I am doing lobster bake soup.

- Sounds wicked good.
- It is wicked good.

...and creative home cooks...

I'm impressed.

I would hire you
in a second flat.

Thank you, Chef.

...earned a place
in the MasterChef kitchen.

- Lindsey.
- Thank you, Chef.

- Stephanie.
- Thank you, Chef.

Thank you, thank you, thank you.

Boy, do I see potential.

- Narrator:And...
- Sal.

...with Joe handing out
his final apron...

( cheering and screaming )

...Gordon and Aarón are left
with just one apron each...

( music playing )

as the final home cooks
of the night

compete for
the two remaining spots

in the top 24.

I'm Juni. I'm a disability analyst
from Raleigh, North Carolina.

Hi!

I would consider myself

a middle-aged suburban housewife

trapped in a gay man's body.

With my cooking,

I always try to draw inspiration

from dishes that I've had
when I was young.

About six years ago,

my mother
was deported to Mexico.

It was tough.

Everything around me
was just a mess.

So, when I'm cooking,

that's my happy place

because it always
reminds me of her.

This makes my heart warm.

I think that if my mom
could see me right now,

she would be so proud of me.

Love you.

I'm so proud of you.

Oh, my God.

This is the dream, boy.

My name is Nik, I'm 29 years old

and I'm from the Cayman Islands

and I'm a model.

I think a lot of people
are shocked

They're like, "You're a model?

I didn't even know you eat,
much less cook."

And I'm like, "Dude, I'm from
the islands, what do you mean?

We have to cook.

It's, like, mandatory."
( laughs )

This is the kitchen.
This is where the magic happens.

I live, eat, breathe
Caribbean food.

I represent the Caribbean.

And we're very chill,

but I'ma bring the heat.

( laughs )

I'm gonna walk out of there

and I'm gonna have
that apron on,

and I'm gonna represent Texas.

I'm Chera, I'm 48,

and I was born and raised
in Austin, Texas.

My cooking revolves around Texas

and what I learned growing up
with my family

'cause they all love to cook.

Don't mess with me
in the kitchen

because I've won
a lot of recipe contests.

This home chef

knows what it takes to win.

Muy caliente!

My name is Ashley,

I'm 28 years old,

I'm from Opa-Locka, Florida.

( Cheering )

I decided to leave
my teaching career behind

a few months ago

in order to pursue
my dreams of cooking.

My own mother
has looked at me crazy

for leaving my job
and career behind.

Gordon: Welcome.

Come on down.

- Oh, my God.
- Whoo!

But there is nothing

that's gonna hold me back

from being the next MasterChef.

Welcome to the MasterChef
kitchen, all of you.

Tonight, all of
your signature dishes are hot,

spicy,

and hopefully good enough
to win an apron.

Yes.

Gordon:
Two aprons are still available.

Joe's already given out
all of his aprons,

but Aarón and myself
each have one left,

which means we have to be very,
very meticulous in our choices.

All right,
so your 45 minutes starts...

now.

I got those jalapeños open.
They're smelling spicy.

- Chera?
- Yes, sir.

Please tell me, what's the dish?

So, the herb-encrusted lamb

is gonna have all fresh herbs,

a little bit of oregano,
rosemary, and some sage.

Then I'm gonna do
a roasted jalapeño

with some roasted corn.

And then I'm gonna flambé
a little of that tequila

to make the saucy tequila
onion jam.

So we're gonna
bring the heat today.

There we go.

Hot. Ah!

Just kidding. ( Chuckles )

Juni, talk to me about
what you're making.

I'm making the chile relleno.

I have been a vegetarian
for over ten years,

so what I'll be stuffing it
with today

is gonna be potatoes,
sautéed onions, garlic,

broccoli, Manchego,
and various spices.

We've had some
extraordinary vegetarians

participate in this
competition over the years.

Doesn't mean that I don't know
how to handle some meat

'cause I've handled
a lot of meat in my days.

- ( Squeals )
- ( laughs )

Guys, just under
20 minutes to go, come on.

You got this.

Nik, give us an insight
into what you're making.

I'm making a Cayman-style
lobster

with turmeric and dill rice.

How you gonna
incorporate the spice?

I fried the Scotch bonnets whole

and that's where the heat
is gonna come from.

Got ya. One of the most
powerful chilies on the planet.

Oh, but it's the most flavorful

and the heat
is gonna give me that apron.

Great.

- Bring it out, y'all.
- Whoo-hoo!

- So, Ashley?
- Yes.

Tell me about the dish.

It's a decadent
chocolate spiced brownie

with candied pecans,
a spiced whipped cream,

and a chocolate ganache.

Do you know the kind of
risk you're taking

coming in here
and baking a dessert?

I am willing to take the risk.

I've given up
my career as a teacher

to throw myself
into the culinary industry.

So, I've had to be risky in life
to get in front of you today.

Gordon: Right.

Just under 15 minutes to go.

Plenty of time.

Let's do it.

Guys, you've got one apron each.

What are you guys thinking?
What's the strategy?

My strategy is I'm looking
for the best student,

the student that can become
America's next MasterChef.

That's the heat, you guys.

- Check it out.
- Yes.

My picks are all about heart.

There's no need
to change that right now.

Oh, the heat is in there.

Gordon:
Under five minutes to go.

This is it, come on.

You got this, you guys.

Bring the heat.

Ashley's brownies
are out the oven.

Oh, come on, baby.

Come on, come on, pepper.

Juni, what are you
doing right now?

I am frying this pepper.

You know you have two minutes.

- Gotta get it on the plate.
- Ugh.

Go, pepper, go.

What's Ashley doing?
It's still hot

and she just poured
ganache on it?

- It looks like it's falling apart.
- Gotta let it set first.

That apron is slipping
through her fingers right now.

60 seconds remaining, come on.

- You got this, let's go.
- Move, y'all, move, move, move.

I'm trying, I'm trying.

- All right.
- Ten...

Judges: Nine, eight,

seven, six, five, four,

three, two, one.

- Gordon: And stop.
- Joe: Hands up in the air.

- Gordon: Well done.
- Whoo!

Good job, guys.

Oh, my God.

Four very passionate home cooks.

All your dishes tonight
brought the heat.

Now it's time to find out if
they're good enough for an apron.

Gordon: Unfortunately, guys, Joe's
already given out all of his aprons,

but Aarón and myself
each have one left.

So this is gonna be tough.

Chera, describe the dish.

It's an herb-encrusted
lamb chop,

and then I did a roasted
corn and jalapeño salsa,

and then a saucy
tequila onion jam.

Wish you would've seared
that a little bit better.

So I'm having trouble even
getting through all that fat.

That flavor's gonna be there,
I promise.

I think the most redeeming
part of this dish

is the corn or the hash that
you have on the bottom of it.

I like the fact that you took time
to develop flavor on the grill,

but I think the lamb
is really underdone.

I know I can do better.

Tell me about the corn
underneath What'd you do?

I roasted it and it wasn't
really getting that sear,

so I put it directly in the fire to get
that pop and sizzle on the outside.

Heat is there.

I love the caramelization
on the outside.

However, unfortunately,
it's undercooked.

- Thank you.
- Thank you.

Juni, describe the dish, please.

So, you have a chile relleno
stuffed with potatoes, broccoli,

and served over
a chipotle tomato sauce.

I garnished it with red cabbage

and a drizzle of crema.

It's way too much sauce.

It's taking away any of
the texture from the chile

and the crunchy bits
on the outside,

but let me tell you,

the flavor of that
chile relleno is magical.

Really reminds me of, like,
a Texas Mexican household,

which I love.

- Good job.
- Thank you.

The chile relleno
is done beautifully.

Heat is there,
sauce is delicious.

However the presentation,
just show a bit of finesse.

- Yes. - It's like putting on
your clothes, dress up smart.

Do the same to the plate
and you elevate the dish.

- Understandable.
- Thank you.

Thank you, Chef.

Nik, describe the dish, please.

So, it's Cayman style lobster
with turmeric and dill rice,

bell peppers and some
Scotch bonnet in there.

- And then you added bacon as well.
- Exactly.

You're aggressive
with chili and I like that.

Lobster is sweet.
The rice is cooked perfectly.

I just don't see
the bacon working here.

Okay, that's good to know.

Thank you.

So, lobster's nice.
It's cooked beautifully.

However, the dish needs a broth.

It needs something to
counteract that heat.

I mean, we don't normally
make it with a broth.

- Right.
- But I can totally make a broth.

Unfortunately,
this is a competition

and I have to judge you
on what you put on a plate.

Yeah.

Thank you.

So, describe the dish, please.

I have my Maya chocolate
spiced brownie

with candied pecans and
a decadent chocolate ganache.

And the pecans, what'd you do?

I toasted them and then
I candied them in melted sugar

and some salt.

The brownie's delicious,

- let's get that right.
- Thank you, Chef.

You just wanna dive in there.

But it needs something tart.

Spoonful of crème fraîche
to counteract that richness.

- Yes, Chef.
- Delicious.

Miss Ashley, what kind
of chili did you use?

I used cayenne
and I used chili powder.

You did a great job
of balancing the heat

'cause I'm getting it in the
back palate, which is wonderful,

but I think it's a little sloppy.
I think you rushed it.

I think you have to let all
those wonderful ingredients set.

- Yes, Chef. - And then you'll
get a better product at the end.

- Yes, Chef.
- Thank you.

Four home cooks

who all brought the heat,

some more successfully
than others.

Gordon:
Now, listen, very carefully.

Two aprons are still available.

Joe's already given out
all of his eight aprons,

but Aarón and I
each have one left.

Aarón: And I'm not gonna
give this away lightly.

I've connected
with somebody here,

and I'm gonna take this home
cook all the way to the finale.

Gordon, you have a stake
in the game, you in?

Yeah, I'm gonna make this
even more interesting.

Oh, my God.

Gordon: You've just started
the beginning of your dream.

Holy ( bleep ).

( Cheering )

I got an apron
from Aarón Sanchez!

I'm so happy!

I know that my mom's not here
to see me right now,

but I know
I'm gonna make her proud.

Whoo!

It means the world
to have my family here.

Everyone one in Opa-Locka
needs to turn the volume up,

and I'm not gonna
let you down, Gordon.

No room... for the hesitation!

Wow, what an incredible brownie.

Watch your back.

- No, I don't think so.
- No, no, no, trust me.

Good luck 'cause
you're gonna need it.

Aarón: I might be a little loco,

but I know talent.

Juni is the one that
I believe in the most.

Ashley was the one.

Hold on,
there's someone missing.

- Joe?
- Yeah, Joe.

Aarón: You okay?

Would you mind
clearing the table?

Thanks, Joe.

( laughs )

Fighting over the scraps.

Let's get on with it.

Time to start cooking.

Narrator: Coming up,

the top 24
face their first mystery box.

Lift!

All: Oh!

This year, things are gonna
be tougher than ever before.

Narrator: And...

Watch carefully.

...a high stakes challenge...

- There we are.
- Whoo!

...turns up the heat.

This is crazy.

Each one of you
were given an apron

by one of us three.

Wine and bourbon together?

Aarón: And tonight...

- Oh!
- ( bleep )

...you let us down.