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Narrator: Tonight...
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We are going to try
something different.
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- ...the top 15...
- Find a partner right away.
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- Yo, guys, what's up?
- ...team up...
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...for a game of chicken.
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- Come on.
- A well-known ingredient.
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- Whoo!
- What the hell?
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I am not getting this off.
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- One great partner.
- Why did you slice it that way?
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- Piece of cake.
- I've seen better in "Junior MasterChef."
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Who mauled this?
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And then, a grueling challenge returns.
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- Contestants: Ooh!
- Oh!
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A dish that strikes fear
in the heart of every home cook.
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( Whistles )
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- The top 15.
- ( cheers )
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- Let's go, guys.
- Whoo!
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Ooh!
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I'm in the top 15!
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Each mentor has five aprons left in the competition.
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Being one of the youngest,
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like, I did not expect
to make it this far,
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but I'm here for Gordon.
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Welcome back. Let's go!
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And I'm not going home
any time soon.
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- Yeah!
- What are these?
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Last month, I was in accounting,
closing the books.
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Now I'm out here closing in to this MasterChef title.
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I'm looking at
the other home cooks.
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These are definitely the cream of the crop.
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Okay, are all of you ready
for tonight's challenge?
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All: Yes!
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Tonight, you'll be working...
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...in pairs.
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- ( Sighs )
- ( whistles )
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And guess what.
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You can choose
your own partners.
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- ( Whistles )
- I love it.
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Please find a partner
right away.
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- Be my partner? Yeah, okay.
- Yeah.
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Bowen:
I want to work with Shanika,
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because she has a lot
of knowledge about food.
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And she's always telling the truth.
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She's not sugarcoating.
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I think most of the people,
they don't like it.
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Cesar.
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There's one individual
in particular
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that I would just be enamored to
be working with, and that's Cesar.
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- Sir?
- I think there's a lot
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I can learn
from somebody like him.
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Oh, um, yo, what's up?
Yo, guys, what's up, dude?
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All right,
everyone's got a partner.
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I got left.
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- Ralph, you don't have a partner.
- I got left out.
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- Ralph: There is nobody left.
- Oh, my God.
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I feel like I just got picked
last in dodgeball.
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Like, this is
not a good feeling.
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Sorry, Ralph.
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Gordon: Now, tonight,
you all have to work with...
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- Nice.
- Ooh!
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...whole chicken, carrots,
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onion, bacon, and cornmeal,
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five stunning ingredients
that are really accessible
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to any American home cook.
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Gordon, Aarón, and I took those
five simple ingredients,
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and we each made
a different dish.
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- Ooh.
- Oh.
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Now, when I see
ingredients like this,
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my mind immediately goes
to classic Italian flavors.
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So, I made...
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chicken cacciatore
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with polenta and crispy pancetta.
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Fantastic!
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For me, when I see
these five ingredients,
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the first thing I thought about
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was incorporating
my Southern and Latin roots.
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So, I made...
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cornmeal crusted chicken thigh with bacon jam,
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carrot and chipotle puree, and fried onions.
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It doesn't get better than that.
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Now, both those dishes
look amazing,
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but for me, I think
of the French countryside.
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So, here you have...
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an amazing pan-seared chicken breast,
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spiced roasted carrots, caramelized onions,
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and a beautiful polenta cake.
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- Amazing.
- Wow.
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Now, for you, Ralph,
listen carefully.
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- Yes, Chef.
- Since you don't have a partner,
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tonight you get to cook with...
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- ...your mentor, Joe Bastianich.
- ( cheering )
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Ralph: Let's go, Joe!
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( laughs )
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Joe: Me and you, baby.
How lucky are you, bro?
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Ralph: I got you, Joe.
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Here's the best news.
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You're also safe
from elimination.
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Oh, wow!
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Dude, no way.
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Joe, please join
the big man Ralph.
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- All right.
- Best of luck.
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- Whoo!
- Let's go.
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Let's go, bro. Wow.
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- This is the dream team.
- Dream team right here.
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All right, so,
home cooks and Joe,
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tonight you will have 45 minutes
to make an exquisite dish
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utilizing whole chicken, carrot,
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00:04:45,085 --> 00:04:47,252
onion, bacon, and cornmeal.
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You'll also have access
to a pantry,
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that features a wide array of ingredients
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that will help you personalize all of your dishes.
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- Now, everybody, ready?
- All: Yes, Chef.
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Your 45 minutes starts...
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- ...now. Let's go.
- Where we going?
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00:05:03,170 --> 00:05:05,037
- This station over here.
- Come on, come on, come on.
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- What are you thinking?
- I'm thinking pakora waffle.
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- Yeah. It's--
- I think that's a cool idea.
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I love this.
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So, we'll do this really quick.
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I'm happy to work with Taylor.
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We worked in
a field challenge together.
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- She stepped up as captain.
- I mean, we can do--
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00:05:17,985 --> 00:05:20,018
Also do one of the onions,
but if we can do the--
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And we both have a strong
respect for each other.
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I know that having her as a partner
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is going to be stellar.
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All right, so we have five
ingredients here, Gordon,
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the chicken, the carrot,
the onion,
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the bacon, and the cornmeal.
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A dream list of ingredients.
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You want me to do both onions?
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I mean, you might as well
chop 'em up.
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These amateurs tonight
should be so familiar,
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but I want to see
an elevated dish,
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almost like two signature dishes
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combining into one unique plate.
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Aarón: Absolutely.
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- I got acid of the wine, acid
of the lemon. - All right.
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So, tonight, working in pairs,
Cesar and Mark...
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Polenta is there in two minutes.
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- ...Chelsea and Samantha,
- What do you think?
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00:06:01,128 --> 00:06:03,028
- Farhan and Emily,
- You wanna try that?
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00:06:03,063 --> 00:06:05,897
- Shanika and Bowen,
- Hey, looking good, Bowen.
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00:06:05,933 --> 00:06:08,033
- Ashley and Taylor,
- I think we got it.
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00:06:08,068 --> 00:06:12,003
- Ryan and Gerron, - A little
garlic powder for sure.
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00:06:12,039 --> 00:06:14,940
- And Julia and S.J. - Do you wanna
do that thing with the crispy skin?
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Yeah, sure.
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- Come on, come on.
- I got you.
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Joe: I'm teaching him
everything I know.
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There's gonna be no secrets
left by the time this is done.
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So, who do you think is
gonna shine tonight?
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Aarón:
I'm looking at Gerron and Ryan.
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They both have a love
for Southern flavors.
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- Sure. - So, I'm looking for
them to be very successful.
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This polenta is
simply corn, right?
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- Corn just-- okay.
- Yeah, yeah, yeah, just cornmeal.
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- Okay. - But it's gonna add
kind of a more crunchy texture.
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- You have measuring cups over there?
- Yeah.
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Ashley and Taylor, okay,
two of my girls.
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Yep. I think personally,
they're too friendly.
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They might not wanna say that
tough thing to one another.
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- Or correct one another.
- Exactly.
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- That's what I'm worried about.
- Do you have a spoon?
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- Need a spoon, need a spoon.
- This it?
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- Need a spoon. Yeah, yeah.
- Let me use it.
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Guys, 10 minutes gone.
35 minutes to go.
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We're kinda doing, like,
our play on some Southern foods,
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so we're doing
an Indian spice fried chicken,
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and then we're doing a pakora
waffle to go along with it,
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- with a hot lime-- - Like a
hot chili lime maple syrup.
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It's like my Southern
New Orleans style
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and his Indian style coming together.
It's gonna be amazing.
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We're gonna do a chicken breast,
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and we're gonna have, like,
a creamy onion sauce on top,
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and then we're gonna do
polenta cake with that.
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I'm taking lead on this,
and Samantha is here to taste
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and make sure everything
is executed correctly.
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We're doing a roast
chicken breast
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with a polenta cake,
carrot slaw, and onion sauce.
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We just collaborated
on different ideas
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and we work well together,
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- so it seems like it's gonna work.
- Gordon: 20 minutes gone,
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25 minutes remaining. Let's go.
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- Right, Cesar and Mark. Tell
me about the dish. - Yes, Chef.
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- What we doing?
- We're gonna go with caramelized onion,
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and bacon polenta cake, Chef.
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And then what we're gonna
with the chicken,
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we're gonna try
to make a roulade.
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I'm gonna make a mousse
out of the white meat.
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- Very complicated dish.
- It is.
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- Good luck.
- Thank you, Chef.
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00:08:01,982 --> 00:08:03,949
Hey, Ryan.
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00:08:03,984 --> 00:08:05,050
I see that flambé action, baby.
194
00:08:05,085 --> 00:08:06,918
- You like that?
- I like that.
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00:08:06,954 --> 00:08:09,821
- Ryan, Gerron, what's going on?
- What's up, Chef?
196
00:08:09,857 --> 00:08:10,956
All right, so talk to me
about your dish.
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00:08:10,991 --> 00:08:12,090
We're two Southern boys.
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00:08:12,125 --> 00:08:14,259
We got some good
fried chicken going on.
199
00:08:14,294 --> 00:08:17,162
We got some cabbage,
we got some bacon and onion jam
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00:08:17,197 --> 00:08:19,164
with some bourbon in there.
201
00:08:19,199 --> 00:08:22,133
- All right, good luck, gentlemen, okay?
- Thank you, Chef.
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00:08:22,169 --> 00:08:24,135
- Oh.
- It's looking terrible.
203
00:08:24,171 --> 00:08:28,006
- It looks terrible.
- That's my bad. Sorry.
204
00:08:28,041 --> 00:08:29,140
Okay. What are we gonna do?
205
00:08:29,176 --> 00:08:31,076
- What do we do?
- I don't know.
206
00:08:31,111 --> 00:08:33,144
Right, Ashley and Taylor.
Tell me about the dish.
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00:08:33,180 --> 00:08:35,180
We are highlighting
our Southern roots.
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00:08:35,215 --> 00:08:38,183
- Right. - So, we're making
cornbread and a carrot puree.
209
00:08:38,218 --> 00:08:39,885
What's the onion shallots for?
210
00:08:39,920 --> 00:08:41,186
We wanted to have
an onion petal,
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00:08:41,221 --> 00:08:43,822
and then put some
of the gravy inside.
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00:08:43,857 --> 00:08:45,156
- Petal?
- Right.
213
00:08:45,192 --> 00:08:47,859
Where you brulée the onion
and then you peel--
214
00:08:47,895 --> 00:08:49,261
That's normally in a cipollini
215
00:08:49,296 --> 00:08:50,929
or something smaller,
less harsh.
216
00:08:50,964 --> 00:08:52,864
Is it for visual
or is it for flavor?
217
00:08:52,900 --> 00:08:55,267
I've never done it before, Chef.
I wanted to taste it first.
218
00:08:55,302 --> 00:08:57,269
Why are you doing things,
testing them,
219
00:08:57,304 --> 00:08:59,037
that you've never tasted before?
220
00:09:01,909 --> 00:09:04,242
It's just sounding
all over the place.
221
00:09:04,278 --> 00:09:06,244
Oh, my Lord.
222
00:09:08,982 --> 00:09:11,816
Who mauled this?
223
00:09:11,852 --> 00:09:15,020
Just answer me. Who mauled this?
224
00:09:17,024 --> 00:09:19,858
I did, Chef. I twisted it
out of the joint.
225
00:09:19,893 --> 00:09:21,960
- Do you know how to break down a chicken?
- Yes, Chef.
226
00:09:21,995 --> 00:09:23,194
- Do you know how to break down--
- Yes, Chef.
227
00:09:23,230 --> 00:09:25,797
You're two girls I believed in.
228
00:09:25,832 --> 00:09:28,266
I mean, I've seen
better performances
229
00:09:28,302 --> 00:09:31,036
in "Junior MasterChef"
with eight-year-olds.
230
00:09:38,111 --> 00:09:40,145
Oh, my Lord.
231
00:09:40,180 --> 00:09:42,314
( Blows raspberry )
232
00:09:42,349 --> 00:09:45,150
Who mauled this?
233
00:09:45,185 --> 00:09:48,219
Just answer me. Who mauled this?
234
00:09:48,255 --> 00:09:51,056
I did, Chef. I twisted it
out of the joint.
235
00:09:51,091 --> 00:09:54,192
I'm-- I'm just expecting
a better quality.
236
00:09:54,227 --> 00:09:55,994
You're two girls I believed in.
237
00:09:56,029 --> 00:09:58,229
I mean, I've seen
better performances
238
00:09:58,265 --> 00:10:01,166
in "Junior MasterChef"
with eight-year-olds.
239
00:10:02,436 --> 00:10:04,269
- Get it together, girls.
- Yes, Chef.
240
00:10:04,304 --> 00:10:06,071
Gordon: Oh, my Lord.
241
00:10:06,106 --> 00:10:08,239
Whoo, baby!
242
00:10:08,275 --> 00:10:10,942
The chicken's good.
It's ready to go.
243
00:10:10,978 --> 00:10:13,178
- Put it on here and then put it in the
blast chiller. - I got you. I got you.
244
00:10:13,213 --> 00:10:15,246
- 11 minutes to go.
- Aarón: Let's go!
245
00:10:15,282 --> 00:10:18,950
- Gordon: Speed up, guys.
- Whoo!
246
00:10:18,986 --> 00:10:21,319
All right, so, Shanika, Bowen--
You're from Miami, Shanika.
247
00:10:21,355 --> 00:10:23,188
- We have Bowen all the way from China.
- Yep.
248
00:10:23,223 --> 00:10:25,357
How are you gonna guys
gonna incorporate both
249
00:10:25,392 --> 00:10:27,292
of your particular styles
in this one dish
250
00:10:27,327 --> 00:10:28,960
and make something harmonious
and delicious?
251
00:10:28,996 --> 00:10:30,095
He's sweet, I'm spicy,
252
00:10:30,130 --> 00:10:32,097
so we're gonna cook
sweet and spicy.
253
00:10:32,132 --> 00:10:34,099
Bowen: I'm gonna make a
stuffed chicken breast
254
00:10:34,134 --> 00:10:36,034
with some pork.
255
00:10:36,069 --> 00:10:39,237
Shanika: We're gonna go ahead and
pair that with a polenta cake.
256
00:10:39,272 --> 00:10:41,406
And then we're gonna go ahead
and do an apple-carrot salad,
257
00:10:41,441 --> 00:10:44,209
doing an Asian twist on it
with some ginger, lemon,
258
00:10:44,244 --> 00:10:46,044
- with, you know, some bacon.
- All right. Good luck.
259
00:10:46,079 --> 00:10:47,278
Thank you.
260
00:10:47,314 --> 00:10:49,280
Joe: Keep it going,
keep it going.
261
00:10:49,316 --> 00:10:51,182
We wanna, like, get a nice crust on it.
Don't be afraid.
262
00:10:51,218 --> 00:10:53,251
Right, Joe, what's the idea behind this?
What are you doing?
263
00:10:53,286 --> 00:10:56,254
So it's a polenta cake
with a little Parmigiano,
264
00:10:56,289 --> 00:10:58,189
and we're gonna do
a chicken Milanese
265
00:10:58,225 --> 00:11:01,259
with an arugula salad with some
pancetta and tricolor tomatoes.
266
00:11:01,294 --> 00:11:04,996
- What's in there, Ralph?
- Polenta, cream, butter.
267
00:11:05,032 --> 00:11:06,264
Is everything going
according to plan, Ralph?
268
00:11:06,299 --> 00:11:07,399
This is amazing. I mean,
it's turning out perfect.
269
00:11:07,434 --> 00:11:10,335
- Good luck.
- Thank you, thank you.
270
00:11:10,370 --> 00:11:14,072
- Beautiful, beautiful.
- Dude, Emily, I'm so excited right now.
271
00:11:14,107 --> 00:11:16,341
Gordon:
Just under eight minutes to go.
272
00:11:16,376 --> 00:11:18,143
What do you think about this color
I'm getting on this chicken?
273
00:11:18,178 --> 00:11:19,944
- I love it, I love it.
- Loving it? Loving that color?
274
00:11:19,980 --> 00:11:21,946
- Oh, yeah.
- Gordon: Fascinating.
275
00:11:21,982 --> 00:11:24,983
Cesar and Mark are doing
a stuffed chicken roulade.
276
00:11:25,018 --> 00:11:27,352
But here's the problem: They're
taking the breast of the chicken,
277
00:11:27,387 --> 00:11:30,188
turning that into a mousse, and
stuffing that inside a thigh.
278
00:11:30,223 --> 00:11:32,123
Aarón: And a chicken thigh
is hard when it's stuffed
279
00:11:32,159 --> 00:11:33,958
'cause you never know
if it's cooked or not.
280
00:11:33,994 --> 00:11:35,393
- So, I'm gonna do it here.
- Get that meat out.
281
00:11:35,429 --> 00:11:38,063
- Yeah, get that meat out.
- Speaking of roulades,
282
00:11:38,098 --> 00:11:40,298
Bowen and Shanika,
they have a chicken breast
283
00:11:40,333 --> 00:11:43,034
that has pork stuffing, which
potentially could be undercooked
284
00:11:43,070 --> 00:11:44,369
and the chicken breast
overcooked,
285
00:11:44,404 --> 00:11:46,037
so there's that.
286
00:11:46,073 --> 00:11:49,374
90 seconds remaining.
Speed up, guys.
287
00:11:49,409 --> 00:11:51,242
- I like that sauce. Good job on the sauce.
- Thanks.
288
00:11:51,278 --> 00:11:53,278
This is gonna be ♪ amazing !
289
00:11:53,313 --> 00:11:56,047
- We gotta get that chicken on there.
- Go for it.
290
00:11:56,083 --> 00:11:58,349
- I don't think we can slice it. Look, we
have 30 seconds. - We have to slice it.
291
00:11:58,385 --> 00:12:00,351
- We gotta get the bacon on top.
- Bacon on top of carrots?
292
00:12:00,387 --> 00:12:02,153
- In half.
- No. This way?
293
00:12:02,189 --> 00:12:03,922
The bacon. Where's the bacon?
294
00:12:03,957 --> 00:12:06,124
- Go, go, go, go.
- At an angle, at an angle.
295
00:12:06,159 --> 00:12:08,126
- Oh, that's what I'm saying.
- Here, then you go.
296
00:12:08,161 --> 00:12:11,930
- Okay.
- 20 seconds remaining.
297
00:12:11,965 --> 00:12:13,298
Why did you slice it that way?
298
00:12:13,333 --> 00:12:15,400
Taylor and Ashley
are flustered like anything.
299
00:12:15,435 --> 00:12:17,936
- Gordon: Oh, my Lord.
- Look at how this is cut.
300
00:12:17,971 --> 00:12:19,337
- It's the wrong way.
- Okay.
301
00:12:19,372 --> 00:12:23,141
Gordon and Aarón:
Ten, nine, eight, seven,
302
00:12:23,176 --> 00:12:26,111
- six, five, four,
- Carrots, bro.
303
00:12:26,146 --> 00:12:28,213
- Three, two, one.
- Just throw it on, just throw it on.
304
00:12:28,248 --> 00:12:29,380
- Gordon: And stop.
- Aarón: That's it.
305
00:12:29,416 --> 00:12:32,283
- ( Applause )
- Gordon: Wow.
306
00:12:32,319 --> 00:12:34,085
Well done!
307
00:12:34,121 --> 00:12:36,354
- Nice.
- Let's go, Joe.
308
00:12:36,389 --> 00:12:39,090
Now it's time to get
even closer to those dishes.
309
00:12:39,126 --> 00:12:43,161
Please, Joe and Ralph,
step forward. Thank you.
310
00:12:43,196 --> 00:12:45,363
Ralph: I'm just so happy to have made this dish
311
00:12:45,398 --> 00:12:47,265
with my mentor Joe B.
312
00:12:47,300 --> 00:12:49,167
I got so much tips that somebody
313
00:12:49,202 --> 00:12:51,136
would pay Joe a lot of money for.
314
00:12:51,171 --> 00:12:54,005
Definitely one of the best days of my life.
315
00:12:54,040 --> 00:12:56,040
- Gordon: Wow.
- Aarón: Unreal.
316
00:12:56,076 --> 00:12:58,243
That looks delicious.
317
00:12:58,278 --> 00:13:00,979
Ralph, describe the dish, please.
318
00:13:01,014 --> 00:13:04,082
Ralph: It's a chicken Milanesa
with a fried polenta cake
319
00:13:04,117 --> 00:13:07,085
and a fresh arugula salad with pickled veggies,
320
00:13:07,120 --> 00:13:09,053
and a homemade balsamic vinaigrette.
321
00:13:09,089 --> 00:13:11,990
Ralph, this is a once-
in-a-lifetime experience
322
00:13:12,025 --> 00:13:13,324
- to be working with a man of
Joe's caliber. - Ralph: Exactly.
323
00:13:13,360 --> 00:13:14,993
What did you learn?
324
00:13:15,028 --> 00:13:16,227
Definitely, number one,
the techniques.
325
00:13:16,263 --> 00:13:18,963
You know,
starting out with the polenta,
326
00:13:18,999 --> 00:13:20,298
how to properly
bread the chicken,
327
00:13:20,333 --> 00:13:24,002
how to spread it, like,
very thin, but also even.
328
00:13:24,037 --> 00:13:25,203
Chicken tastes like it's confit.
329
00:13:25,238 --> 00:13:28,173
- Yep.
- It's so soft and tender.
330
00:13:28,208 --> 00:13:30,241
And you used the cornmeal
correctly.
331
00:13:30,277 --> 00:13:32,076
You cooked it out
and then caramelized it.
332
00:13:32,112 --> 00:13:34,345
The bacon adds a beautiful
seasoning to the salad.
333
00:13:34,381 --> 00:13:36,281
- Ralph: Exactly. - And that's what
it needed. It needed some salt,
334
00:13:36,316 --> 00:13:38,249
it needed some love. And that
chicken, forget about it.
335
00:13:38,285 --> 00:13:41,085
Outstanding job.
Seriously, delicious.
336
00:13:41,121 --> 00:13:43,188
Ralph, the first one
on the balcony. Well done.
337
00:13:43,223 --> 00:13:44,355
- High five, bro.
- Thanks, Joe.
338
00:13:44,391 --> 00:13:47,292
- Thanks, man.
- Thanks, Chef.
339
00:13:49,329 --> 00:13:50,995
Gordon: Right.
340
00:13:51,031 --> 00:13:53,998
Next, we'd like to taste
Cesar and Mark.
341
00:13:56,036 --> 00:13:57,368
Mark and I are proud of the work
342
00:13:57,404 --> 00:13:59,270
we put into this dish.
343
00:13:59,306 --> 00:14:01,940
There was teamwork, there was communication,
344
00:14:01,975 --> 00:14:04,909
and we feel we created
a successful plate.
345
00:14:04,945 --> 00:14:08,246
This teacher-student team is
definitely earning an A tonight.
346
00:14:11,117 --> 00:14:13,151
- Mark, Cesar.
- Yes, Chef.
347
00:14:13,186 --> 00:14:14,319
Describe the dish, please.
348
00:14:14,354 --> 00:14:17,155
Cesar:
So, we have a chicken roulade,
349
00:14:17,190 --> 00:14:19,057
where I took the thigh,
350
00:14:19,092 --> 00:14:20,358
filled it with chicken mousse made out of the breast.
351
00:14:20,393 --> 00:14:23,194
I put in bell pepper, jalapeños,
352
00:14:23,230 --> 00:14:25,296
and then the polenta cake. We folded in bacon
353
00:14:25,332 --> 00:14:27,932
and caramelized onions, and then we roasted the carrots.
354
00:14:27,968 --> 00:14:30,034
Who conceptualized this dish?
355
00:14:30,070 --> 00:14:31,402
I did, Chef.
356
00:14:31,438 --> 00:14:33,972
And are you proud of this dish?
357
00:14:34,007 --> 00:14:35,306
- Yes, Chef.
- Absolutely.
358
00:14:39,980 --> 00:14:41,145
It looks terrible.
359
00:14:45,151 --> 00:14:47,352
Come on, guys.
360
00:14:47,387 --> 00:14:50,054
It's like the size of a quarter.
361
00:14:50,090 --> 00:14:52,123
It looks sad.
It looks unappetizing.
362
00:14:52,158 --> 00:14:54,926
It's terrible!
363
00:14:58,114 --> 00:15:02,083
Mark, Cesar, it looks terrible.
364
00:15:02,118 --> 00:15:04,852
It looks sad.
It looks unappetizing,
365
00:15:04,888 --> 00:15:08,089
and it's like the size
of a quarter.
366
00:15:08,124 --> 00:15:11,192
So I've got more polenta
and carrots than I have chicken.
367
00:15:11,227 --> 00:15:13,061
I've got four slices of chicken,
368
00:15:13,096 --> 00:15:18,032
and I've got raw bell pepper
in a chicken mousse.
369
00:15:18,068 --> 00:15:19,834
It does not make sense.
370
00:15:19,869 --> 00:15:23,871
It's just--
It's really badly executed.
371
00:15:27,911 --> 00:15:31,980
It tastes terrible.
Come on, guys.
372
00:15:32,015 --> 00:15:34,248
The best part of the
chicken is the thigh,
373
00:15:34,284 --> 00:15:36,818
and the one that needs
all the work is the breast.
374
00:15:36,853 --> 00:15:39,253
But you've pureed the breast
and put it inside a thigh.
375
00:15:40,991 --> 00:15:43,791
The carrots are the most
tastiest thing on there.
376
00:15:43,827 --> 00:15:45,994
I'm underwhelmed,
I'm disappointed,
377
00:15:46,029 --> 00:15:49,063
and you need to step up,
both of you.
378
00:15:49,099 --> 00:15:52,066
- Absolutely.
- Understood, Chef.
379
00:15:52,102 --> 00:15:53,901
I was absolutely confident
in our dish,
380
00:15:53,937 --> 00:15:56,037
but I couldn't have been more wrong.
381
00:15:56,072 --> 00:15:58,072
I don't know what's up,
I don't know what's down,
382
00:15:58,108 --> 00:16:01,776
but I think I might be facing
my first elimination challenge.
383
00:16:01,811 --> 00:16:04,045
Next up, Julia and S.J.,
please. Let's go.
384
00:16:06,082 --> 00:16:09,150
I'm really proud of the way
that S.J. and I work together,
385
00:16:09,185 --> 00:16:12,086
and I'm really confident in the dish,
386
00:16:12,122 --> 00:16:15,123
but the judges' expectations are high.
387
00:16:15,158 --> 00:16:20,161
So I don't know if we did enough to be safe tonight.
388
00:16:20,196 --> 00:16:22,196
S.J., describe the dish, please.
389
00:16:22,232 --> 00:16:25,099
So you have a pan-searedand roasted chicken breast,
390
00:16:25,135 --> 00:16:28,202
baby carrot-pickle salad,
crispy chicken skin chicharrón,
391
00:16:28,238 --> 00:16:31,873
polenta cake and a white winereduction cream sauce.
392
00:16:31,908 --> 00:16:33,074
Who took charge of that tonight?
393
00:16:33,109 --> 00:16:34,776
Julia definitely did, Chef.
394
00:16:37,914 --> 00:16:40,081
- And who cooked that chicken?
- I did.
395
00:16:43,920 --> 00:16:44,986
Ah, beautiful.
396
00:16:46,823 --> 00:16:50,925
Wow. And delicious.
397
00:16:50,960 --> 00:16:52,994
Seasoning on point,
chicken cooked beautifully,
398
00:16:53,029 --> 00:16:56,064
and the crispy skin just
gives it that extra texture.
399
00:16:56,099 --> 00:16:57,865
Sauce immaculate,
400
00:16:57,901 --> 00:17:00,168
and the whole thing is just
restaurant quality.
401
00:17:01,905 --> 00:17:03,071
Well done, both of you.
402
00:17:03,106 --> 00:17:05,039
- Thank you so much.
- Gordon: Amazing.
403
00:17:09,979 --> 00:17:12,113
It's really delicious.
404
00:17:12,148 --> 00:17:14,082
The chicharrón is great, the polenta cake is textbook.
405
00:17:14,117 --> 00:17:16,117
And here's what I love, guys.
406
00:17:16,152 --> 00:17:18,086
You put this really
beautiful smattering
407
00:17:18,121 --> 00:17:20,755
of herbs and garlic
on top of the chicken.
408
00:17:20,790 --> 00:17:22,957
And that right there, friends,
is the difference
409
00:17:22,992 --> 00:17:24,826
between something being good
to being exceptional.
410
00:17:24,861 --> 00:17:26,027
Great job.
411
00:17:26,062 --> 00:17:27,862
- Thank you, Chef.
- Thank you so much.
412
00:17:27,897 --> 00:17:30,798
( Applause )
413
00:17:30,834 --> 00:17:34,001
- Good job, guys.
- Joe: Okay, next, Farhan and Emily.
414
00:17:40,810 --> 00:17:42,176
Tell me about the dish.
415
00:17:42,212 --> 00:17:44,812
Farhan: So we did an Indian
style chicken and waffles.
416
00:17:44,848 --> 00:17:47,181
Emily spearheaded the chickenand I helped spice it up.
417
00:17:47,217 --> 00:17:49,050
And I thought of doinga pakora waffle,
418
00:17:49,085 --> 00:17:50,184
and then we came togetheron a slaw.
419
00:17:54,891 --> 00:17:55,990
The chicken's actually
seasoned well.
420
00:17:56,025 --> 00:17:57,992
It's really crispy
421
00:17:58,027 --> 00:17:59,894
and this waffle is really good,
422
00:17:59,929 --> 00:18:02,196
but there's a tone of sweetness
that pervades everything.
423
00:18:02,232 --> 00:18:04,932
But it's a great collaboration.
424
00:18:04,968 --> 00:18:08,202
Gordon: Next up, Bowen, Shanika.
425
00:18:08,238 --> 00:18:09,971
Describe the dish, please.
426
00:18:10,006 --> 00:18:12,140
Shanika: We have a
pork-stuffed chicken.
427
00:18:12,175 --> 00:18:14,142
It has a sweet and spicy sauce,
428
00:18:14,177 --> 00:18:16,944
fried polenta that's cookedwith chicken broth, butter,
429
00:18:16,980 --> 00:18:18,980
and salt and pepper.
430
00:18:21,985 --> 00:18:23,217
The chicken breast is
the toughest one to get right,
431
00:18:23,253 --> 00:18:25,119
and it's dry quickly.
432
00:18:25,155 --> 00:18:29,157
So, putting the pork through
the center is a very smart move.
433
00:18:29,192 --> 00:18:30,958
The polenta is delicious
434
00:18:30,994 --> 00:18:32,226
and that sauce just lifts it up.
435
00:18:32,262 --> 00:18:34,162
Great job.
436
00:18:34,197 --> 00:18:36,831
Aarón:
Next up, Samantha and Chelsea.
437
00:18:36,866 --> 00:18:40,234
Samantha and I made
a crispy chicken breast
438
00:18:40,270 --> 00:18:41,969
with caramelized onioncream sauce,
439
00:18:42,005 --> 00:18:43,905
with a Parmesan polenta cake,
440
00:18:43,940 --> 00:18:45,773
and then carrotswith bacon lardons.
441
00:18:49,979 --> 00:18:51,913
The chicken is cooked perfectly.
442
00:18:51,948 --> 00:18:54,048
And that onion sauce,
it's beautiful,
443
00:18:54,083 --> 00:18:55,883
it's soft, it's luscious.
444
00:18:55,919 --> 00:18:57,985
It's giving the necessary
richness to the dish.
445
00:18:58,021 --> 00:18:59,854
The texture on the polenta
cake I'm iffy about,
446
00:18:59,889 --> 00:19:01,989
but the flavor's there.
Good job, ladies.
447
00:19:02,025 --> 00:19:03,724
- Thank you.
- Thank you.
448
00:19:03,760 --> 00:19:06,727
- Whoo!
- Nice work, guys.
449
00:19:08,865 --> 00:19:11,098
Next up, Ryan and Gerron.
450
00:19:11,134 --> 00:19:14,001
I've made fried chicken
numerous of times.
451
00:19:14,037 --> 00:19:16,170
I grew up, five years old in the kitchen
452
00:19:16,206 --> 00:19:18,139
making fried chicken with my mom,
453
00:19:18,174 --> 00:19:20,107
and so I'm really feeling
confident about this dish.
454
00:19:20,143 --> 00:19:22,076
Gentlemen,
describe the dish, please.
455
00:19:22,111 --> 00:19:24,011
Ryan: What we have is
456
00:19:24,047 --> 00:19:26,047
cornmeal-crusted fried chicken
457
00:19:26,082 --> 00:19:27,915
with dual-colored cabbage,
458
00:19:27,951 --> 00:19:31,786
and also a bourbon, bacon,and onion jam on the side.
459
00:19:39,262 --> 00:19:42,163
This is crunchy as anything.
460
00:19:42,198 --> 00:19:45,166
It sounds like I'm eating
a bag of freaking chips.
461
00:19:47,971 --> 00:19:50,104
Please don't tell me
462
00:19:50,139 --> 00:19:54,842
that you dredged this chicken
in that whole cornmeal.
463
00:19:55,879 --> 00:19:57,111
That's what I did, Chef.
464
00:20:00,049 --> 00:20:02,884
You can't take cornmeal,
crunchy cornmeal,
465
00:20:02,919 --> 00:20:04,252
and then cook it by frying it.
466
00:20:04,287 --> 00:20:06,787
You gotta grind this first.
467
00:20:06,823 --> 00:20:08,789
I've never known that, Chef.
468
00:20:08,825 --> 00:20:10,825
It's just crunch, crunch,
crunch, crunch, crunch.
469
00:20:10,860 --> 00:20:13,861
However, it's seasoned on point,
470
00:20:13,897 --> 00:20:16,797
but that is
not your best effort.
471
00:20:16,833 --> 00:20:18,966
Period.
472
00:20:23,940 --> 00:20:25,840
There's some good elements
on this dish.
473
00:20:25,875 --> 00:20:27,975
This jam is actually delicious.
It's super spicy.
474
00:20:28,011 --> 00:20:29,210
Sweet. Love it.
475
00:20:29,245 --> 00:20:32,246
The cabbage is fine, but, um...
476
00:20:32,282 --> 00:20:36,183
the hero of your dish
is a travesty.
477
00:20:36,219 --> 00:20:39,921
It's too bad, because,
like, two good guys.
478
00:20:39,956 --> 00:20:42,790
Sorry, man.
479
00:20:42,825 --> 00:20:46,060
- I'm not feeling too great.
- It's all good, brother.
480
00:20:46,095 --> 00:20:48,229
It's not the review that I wanted,
481
00:20:48,264 --> 00:20:50,932
but I should've done something about that cornmeal
482
00:20:50,967 --> 00:20:53,034
and broken it down.
483
00:20:53,069 --> 00:20:55,803
But, hey, shoulda,
coulda, woulda, right?
484
00:20:55,838 --> 00:20:59,073
Next up, Ashley and Taylor.
485
00:20:59,108 --> 00:21:02,076
- ( Sighs )
- ( applause )
486
00:21:02,111 --> 00:21:07,148
Our final dish is completely
not what we planned on.
487
00:21:07,183 --> 00:21:10,151
Ashley and I were definitely
not on the same page,
488
00:21:10,186 --> 00:21:13,788
and it is completely coming
through on this plate.
489
00:21:13,823 --> 00:21:15,089
I am just mortified.
490
00:21:17,894 --> 00:21:20,227
Okay, describe the dish, please.
491
00:21:20,263 --> 00:21:23,264
Ashley:
Pan-seared chicken breast
492
00:21:23,299 --> 00:21:29,203
with sautéed carrots and bacon,and cornbread cake.
493
00:21:29,238 --> 00:21:32,907
First of all,
I have never ever seen
494
00:21:32,942 --> 00:21:36,944
such a dysfunctional 45 minutes
495
00:21:36,980 --> 00:21:40,181
in the history
of this competition.
496
00:21:40,216 --> 00:21:42,149
- What happened?
- ( exhales )
497
00:21:42,185 --> 00:21:45,219
Things went wrong quickly.
498
00:21:45,254 --> 00:21:47,054
Honestly, I didn't really agree
499
00:21:47,090 --> 00:21:49,824
with our concept
in the beginning.
500
00:21:49,859 --> 00:21:51,759
But I asked if we can--
501
00:21:51,794 --> 00:21:53,060
"Are you gonna nail
this cornbread?"
502
00:21:53,096 --> 00:21:55,863
And I trusted Ashley
in nailing a carrot puree,
503
00:21:55,898 --> 00:21:57,098
and she said yes
and we had nothing.
504
00:21:57,133 --> 00:21:59,800
Carrot puree? Where is that?
505
00:21:59,836 --> 00:22:01,869
It's-- it's not there, Chef.
506
00:22:01,904 --> 00:22:04,171
Why puree baby carrots?
507
00:22:04,207 --> 00:22:06,007
You could eat them freaking raw.
508
00:22:06,042 --> 00:22:09,010
That was Taylor's idea.
509
00:22:09,045 --> 00:22:11,178
She wanted a carrot puree
at the bottom of the plate.
510
00:22:11,214 --> 00:22:13,848
- Oh, my God. - That was-- no,
we both said a carrot puree.
511
00:22:13,883 --> 00:22:16,851
- Carrot puree. - And I said, "Can
you nail that?" And you said yes.
512
00:22:16,886 --> 00:22:19,787
And I said, "Leave some whole so
that we can have sautéed carrots."
513
00:22:19,822 --> 00:22:21,122
I don't remember
you saying that.
514
00:22:25,294 --> 00:22:29,096
Ashley and Taylor,
why puree baby carrots?
515
00:22:29,132 --> 00:22:32,066
- You could eat them freaking raw.
- That was Taylor's idea.
516
00:22:32,101 --> 00:22:34,301
She wanted a carrot puree
at the bottom of the plate.
517
00:22:34,337 --> 00:22:38,005
- Oh, my God. - That was-- no,
we both said a carrot puree.
518
00:22:38,041 --> 00:22:40,007
And I said, "Can you nail
that?" And you said yes.
519
00:22:40,043 --> 00:22:42,209
And I said, "Leave some whole."
520
00:22:42,245 --> 00:22:44,078
I don't remember
you saying that.
521
00:22:46,082 --> 00:22:48,215
( Whispers )
Take responsibility. Damn.
522
00:22:48,251 --> 00:22:51,118
Watching both of you work
is like chewing gum
523
00:22:51,154 --> 00:22:53,320
with a mouth full of nuts.
524
00:22:53,356 --> 00:22:56,357
Two smart, talented girls,
and look at the result.
525
00:23:02,065 --> 00:23:06,400
Salt on point. But seriously?
526
00:23:06,436 --> 00:23:10,371
The cornbread is dry,
it's crumbly.
527
00:23:10,406 --> 00:23:15,109
And out of all those carrots,
that's what I've got.
528
00:23:15,144 --> 00:23:17,378
And they're bitter.
529
00:23:17,413 --> 00:23:21,215
And the chicken's cut like
freaking elephant toenails.
530
00:23:21,250 --> 00:23:23,317
Who cuts it like that?
531
00:23:23,352 --> 00:23:25,352
I started to cut it,
532
00:23:25,388 --> 00:23:27,388
and then Ashley was like,
"Don't cut it that way."
533
00:23:27,423 --> 00:23:29,290
- So, she cut right into it.
- Oh, my Lord.
534
00:23:29,325 --> 00:23:32,993
So you couldn't even cut
a chicken breast up together.
535
00:23:33,029 --> 00:23:34,328
Nope.
536
00:23:34,363 --> 00:23:36,964
Here's what pains me
more than anything.
537
00:23:36,999 --> 00:23:40,000
What I saw, what I tasted,
538
00:23:40,036 --> 00:23:41,202
and what I believed in
both of you
539
00:23:41,237 --> 00:23:43,270
weeks ago coming
into this competition,
540
00:23:43,306 --> 00:23:46,140
was nothing short of phenomenal.
541
00:23:46,175 --> 00:23:47,441
But right now,
542
00:23:47,477 --> 00:23:50,044
with these two guys standing
behind me like that,
543
00:23:50,079 --> 00:23:52,346
I look the biggest idiot
in this kitchen.
544
00:24:00,256 --> 00:24:05,359
We both have a Gordon Ramsay
pin on our aprons,
545
00:24:05,394 --> 00:24:08,162
and we have dishonored him.
546
00:24:08,197 --> 00:24:10,397
If he would've
just ripped it off of us,
547
00:24:10,433 --> 00:24:13,267
I don't know if I could've blamed him.
548
00:24:18,274 --> 00:24:21,075
Tonight, some of you really
embraced this challenge
549
00:24:21,110 --> 00:24:23,210
and shone as a team.
550
00:24:25,314 --> 00:24:29,150
The winning team is...
551
00:24:29,185 --> 00:24:33,954
Julia and S.J. Well done.
552
00:24:33,990 --> 00:24:37,324
Whoo! I got the best dish
of the night with Julia.
553
00:24:37,360 --> 00:24:40,227
You are safe from elimination.
554
00:24:40,263 --> 00:24:43,030
Please, head up
to the safety of the balcony.
555
00:24:43,065 --> 00:24:44,999
My hunch about Julia was right.
556
00:24:45,034 --> 00:24:46,400
She is just a great cook,
557
00:24:46,435 --> 00:24:49,003
and I'm just glad that I was
able to work together with her.
558
00:24:51,007 --> 00:24:53,174
Now for the bad news.
559
00:24:53,209 --> 00:24:55,242
Please, all the remaining teams
come down to the front.
560
00:25:03,085 --> 00:25:05,419
- Ashley and Taylor,
- ( whispers ) Oh, my God.
561
00:25:05,454 --> 00:25:08,422
Ryan and Gerron,
562
00:25:08,457 --> 00:25:11,091
Cesar and Mark.
563
00:25:11,127 --> 00:25:15,296
You six are obviously cooking
in the next challenge.
564
00:25:16,365 --> 00:25:19,099
The rest of you are safe.
565
00:25:19,135 --> 00:25:20,267
Head up to the balcony, please.
566
00:25:20,303 --> 00:25:23,404
- Thank God.
- Well done. Great jobs.
567
00:25:23,439 --> 00:25:25,339
I'm going into my first
elimination challenge.
568
00:25:25,374 --> 00:25:26,473
I couldn't be more nervous.
569
00:25:26,509 --> 00:25:28,409
It's very intimidating,
570
00:25:28,444 --> 00:25:31,212
but I absolutely plan to make Joe proud
571
00:25:31,247 --> 00:25:32,980
and stay in this competition.
572
00:25:35,017 --> 00:25:37,251
Your second and final challenge
of the night
573
00:25:37,286 --> 00:25:40,221
is nothing like your first.
574
00:25:40,256 --> 00:25:44,225
Tonight you'll be
replicating a dish
575
00:25:44,260 --> 00:25:47,228
that strikes fear in the heart
of every home cook,
576
00:25:47,263 --> 00:25:50,064
and a dish that is
just as frightening
577
00:25:50,099 --> 00:25:53,100
for seasoned chefs like us.
578
00:25:56,038 --> 00:25:57,137
It is of course...
579
00:26:00,042 --> 00:26:01,342
...a cheese soufflé.
580
00:26:01,377 --> 00:26:04,411
- Ooh, a soufflé.
- ( whispers ) Oh, my God.
581
00:26:07,450 --> 00:26:10,284
Gordon: A true wonder
of the culinary world,
582
00:26:10,319 --> 00:26:13,120
crisp on top, and inside?
583
00:26:13,155 --> 00:26:16,123
Soft and creamy and cheesy.
584
00:26:17,360 --> 00:26:19,126
Look at it.
585
00:26:19,161 --> 00:26:22,196
Every mouthful is a delight.
586
00:26:23,232 --> 00:26:24,999
Mmm.
587
00:26:25,034 --> 00:26:26,367
Nice.
588
00:26:26,402 --> 00:26:30,271
But simplicity
can be misleading.
589
00:26:30,306 --> 00:26:33,274
Tonight, all of you
need to focus
590
00:26:33,309 --> 00:26:36,977
and make us the best soufflé
of your lives.
591
00:26:37,013 --> 00:26:39,079
Elimination is on the line,
592
00:26:39,115 --> 00:26:43,083
and at least one of you
will be going home.
593
00:26:43,119 --> 00:26:46,320
Joe: You'll have 40 minutes
for this challenge.
594
00:26:46,355 --> 00:26:48,022
Within that 40 minutes,
595
00:26:48,057 --> 00:26:52,226
you need to serve us
one perfect soufflé,
596
00:26:52,261 --> 00:26:56,196
and you can serve it
any time you'd like
597
00:26:56,232 --> 00:26:57,431
within that 40 minutes.
598
00:27:00,002 --> 00:27:02,036
Now, if you're smart,
you'll have a strategy.
599
00:27:02,071 --> 00:27:03,370
Think about it.
600
00:27:03,406 --> 00:27:06,340
Three ramekins, two ovens,
601
00:27:06,375 --> 00:27:09,143
one perfect soufflé.
602
00:27:09,178 --> 00:27:12,212
Gordon:
This is not a race tonight,
603
00:27:12,248 --> 00:27:16,216
but you must have a soufflé
on the table behind you
604
00:27:16,252 --> 00:27:19,119
by the time
your 40 minutes is up.
605
00:27:19,155 --> 00:27:24,158
Now, all of you,
head to your stations.
606
00:27:24,193 --> 00:27:27,294
I have never made a soufflé
in my entire life,
607
00:27:27,330 --> 00:27:30,164
and I am terrified
608
00:27:30,199 --> 00:27:31,298
because there's no room
for error.
609
00:27:31,334 --> 00:27:33,133
Aarón: In front of you,
610
00:27:33,169 --> 00:27:36,103
you all have the same
exact ingredients
611
00:27:36,138 --> 00:27:39,073
to make us a cheese soufflé.
612
00:27:39,108 --> 00:27:43,377
Right. Your 40 minutes starts...
613
00:27:45,247 --> 00:27:47,114
...now.
614
00:27:47,149 --> 00:27:49,016
- Let's go, guys.
- Let's go, let's go, let's go.
615
00:27:49,051 --> 00:27:51,318
- Stay organized.
- Let's go, y'all.
616
00:27:51,354 --> 00:27:54,054
Right, six talented home cooks
all fighting for their lives.
617
00:27:54,090 --> 00:27:57,057
Right now, this is not
a time to be adventurous.
618
00:27:57,093 --> 00:27:59,293
You need to be focused,
smart, and understand
619
00:27:59,328 --> 00:28:02,196
that soufflés are chemistry.
620
00:28:02,231 --> 00:28:05,332
Gerron: Make sure that I measure
my butter out correctly.
621
00:28:05,368 --> 00:28:07,201
So, Gordon, give me some insight
622
00:28:07,236 --> 00:28:09,002
on what the soufflé
is all about.
623
00:28:09,038 --> 00:28:11,138
First of, you make the most
amazing béchamel sauce.
624
00:28:11,173 --> 00:28:13,307
That's your base,
served with butter, flour.
625
00:28:13,342 --> 00:28:15,309
And then you bring the milk up
to a boil.
626
00:28:15,344 --> 00:28:18,011
And you season that, little bit
of onion powder, garlic powder.
627
00:28:18,047 --> 00:28:20,247
You add that milk to your roux,
628
00:28:20,282 --> 00:28:23,417
and that's the start
of your cheese sauce.
629
00:28:23,452 --> 00:28:26,086
Gordon: Grated cheese in,
take it off the heat.
630
00:28:26,122 --> 00:28:29,022
If you overcook that roux
with the cheese in there,
631
00:28:29,058 --> 00:28:30,224
the fat starts to seep out,
632
00:28:30,259 --> 00:28:32,326
- Mmm.
- And it's already broken.
633
00:28:32,361 --> 00:28:34,928
Base is working.
634
00:28:34,964 --> 00:28:38,232
Once you've got this beautiful,
light, creamy béchamel cheese sauce,
635
00:28:38,267 --> 00:28:40,401
let it cool down
and fold in your egg yolks.
636
00:28:40,436 --> 00:28:43,370
You then start whipping
your egg whites.
637
00:28:43,406 --> 00:28:45,406
- Perfect.
- Just under 10 minutes gone.
638
00:28:45,441 --> 00:28:48,308
30 minutes remaining.
639
00:28:48,344 --> 00:28:51,145
- I need--
- Take your time, Ashley.
640
00:28:51,180 --> 00:28:53,113
Stay organized, baby.
Stay organized.
641
00:28:53,149 --> 00:28:55,149
Ashley, how you feeling?
642
00:28:55,184 --> 00:28:58,152
I am feeling strong, Chef.
643
00:28:58,187 --> 00:29:00,421
The first soufflé I ever had
was a cheese soufflé in France,
644
00:29:00,456 --> 00:29:03,190
so I'm, like, channeling
all of these memories.
645
00:29:03,225 --> 00:29:05,159
Have you ever made
a cheese soufflé before?
646
00:29:05,194 --> 00:29:06,326
I've made it one time.
647
00:29:06,362 --> 00:29:09,196
The first time,
I was successful.
648
00:29:09,231 --> 00:29:11,165
I had eight aprons to give out,
649
00:29:11,200 --> 00:29:13,100
- and you were one of them.
- Yes, Chef.
650
00:29:13,135 --> 00:29:15,269
- I'm expecting big things from you.
- Absolutely.
651
00:29:15,304 --> 00:29:17,304
- Let's go. Good luck.
- Thank you, Chef.
652
00:29:19,442 --> 00:29:22,276
- Quarter cup, coming up.
- It looks good, Mark!
653
00:29:22,311 --> 00:29:24,111
- Joe: All right, Mark.
- Yes, sir.
654
00:29:24,146 --> 00:29:26,046
You're wearing my apron.
Are you worried?
655
00:29:26,081 --> 00:29:28,348
I'm a little worried just
because I am in the elimination.
656
00:29:28,384 --> 00:29:30,451
- It is my first time.
- Do you make a lot of soufflés at home?
657
00:29:30,486 --> 00:29:32,152
I'm more of a dessert
soufflé person.
658
00:29:32,188 --> 00:29:34,021
If you can make
a dessert soufflé,
659
00:29:34,056 --> 00:29:35,989
you can make this, right?
Doesn't change that much.
660
00:29:36,025 --> 00:29:37,424
So, three ramekins, two ovens.
661
00:29:37,460 --> 00:29:40,127
Are you gonna put all three
ramekins in at the same time?
662
00:29:40,162 --> 00:29:42,129
Oh, no way. Absolutely not. That's
too many eggs in one basket.
663
00:29:42,164 --> 00:29:44,231
I'm gonna go one,
wait a few minutes, maybe two,
664
00:29:44,266 --> 00:29:46,366
and then after the first one comes
out, I'll have the third in.
665
00:29:46,402 --> 00:29:49,036
- Good luck, man.
- Thank you so much.
666
00:29:49,071 --> 00:29:51,071
Shanika: You got this, Ryan.
You got this.
667
00:29:52,174 --> 00:29:54,007
All right, Ryan.
How we doing, buddy?
668
00:29:54,043 --> 00:29:55,375
I'm not super confident,
'cause this is a--
669
00:29:55,411 --> 00:29:57,110
A little outta my territory,
but I'm trying.
670
00:29:57,146 --> 00:29:59,012
I'm not psyching
myself out on this.
671
00:29:59,048 --> 00:30:00,380
Those are the people
that go home.
672
00:30:00,416 --> 00:30:02,082
I only had eight of those aprons
673
00:30:02,117 --> 00:30:03,250
and I trusted you
with one of them.
674
00:30:03,285 --> 00:30:06,053
All right, counting on you.
675
00:30:06,088 --> 00:30:07,354
Go. Keep going, keep going.
676
00:30:07,389 --> 00:30:09,456
Gordon: 17 minutes to go.
677
00:30:09,492 --> 00:30:12,159
In three minutes from now,
678
00:30:12,194 --> 00:30:15,429
you've got to start putting
soufflés in the oven.
679
00:30:15,464 --> 00:30:18,499
Look. Cesar's cheese,
it looks a little bit broken.
680
00:30:18,534 --> 00:30:21,101
I hope he hasn't
put the cheese in,
681
00:30:21,136 --> 00:30:22,269
- cooked it out on the stove,
- Right.
682
00:30:22,304 --> 00:30:24,071
And the oil's coming out of it.
683
00:30:24,106 --> 00:30:26,340
- I hope not.
- Joe: It starts to break.
684
00:30:26,375 --> 00:30:30,110
Guys, calm, cool, collected
Ashley's got one in the oven.
685
00:30:30,145 --> 00:30:31,144
Shanika: All right, Ashley.
686
00:30:34,116 --> 00:30:37,017
I'm really worried about Taylor.
687
00:30:37,052 --> 00:30:39,086
- Come on.
- The one who's running behind right now
688
00:30:39,121 --> 00:30:40,320
that I'm seriously
concerned about is Taylor.
689
00:30:40,356 --> 00:30:42,356
S.J.: Let's go, Taylor. Come on.
690
00:30:42,391 --> 00:30:45,058
Guys, look at Ryan's mix.
691
00:30:45,094 --> 00:30:47,094
It doesn't look like
there's any cheese in there.
692
00:30:47,129 --> 00:30:48,262
It looks like yogurt.
693
00:30:48,297 --> 00:30:50,063
Gordon: Mark's going in.
694
00:30:50,099 --> 00:30:53,066
- Mark's going in.
- Let's go, Cesar.
695
00:30:53,102 --> 00:30:56,069
- There we go, Gerron, dude.
- Gerron's in. Gerron is in.
696
00:30:56,105 --> 00:30:58,238
Shanika: You got this, Ryan.
You got this.
697
00:30:58,274 --> 00:31:01,441
Taylor's the only one
with no soufflé in. Wow.
698
00:31:01,477 --> 00:31:04,077
- Taylor. You've got to get a
soufflé in the oven. - Yes.
699
00:31:04,113 --> 00:31:06,213
Yes, Chef.
700
00:31:06,248 --> 00:31:08,215
- Work faster, work faster, come on.
- You can do it.
701
00:31:08,250 --> 00:31:10,083
Let's go, Taylor!
702
00:31:10,119 --> 00:31:14,087
Everybody has their soufflés
in the oven but Taylor,
703
00:31:14,123 --> 00:31:17,190
and time is running out,
like, fast.
704
00:31:17,226 --> 00:31:20,027
Doesn't it take 11 minutes for a soufflé to cook?
705
00:31:20,062 --> 00:31:22,195
She's done.
706
00:31:22,231 --> 00:31:26,033
- Gordon: Taylor, get one in the oven now.
- I don't have it mixed.
707
00:31:26,068 --> 00:31:27,200
Samantha:
Taylor, just get it in.
708
00:31:27,236 --> 00:31:29,202
Gordon: 11 minutes to go.
709
00:31:36,078 --> 00:31:39,112
Taylor's the only one
with no soufflé in. Wow.
710
00:31:39,148 --> 00:31:41,181
Taylor, get one in the oven now.
711
00:31:41,216 --> 00:31:43,050
I don't have it mixed.
712
00:31:44,219 --> 00:31:46,186
Gordon: 11 minutes to go.
713
00:31:48,223 --> 00:31:52,859
Taylor, everybody has their
soufflés in the oven but you.
714
00:31:52,895 --> 00:31:55,228
Doesn't it take 11 minutes for a soufflé to cook?
715
00:31:55,264 --> 00:31:56,964
Let's go, Taylor!
716
00:31:56,999 --> 00:31:58,265
Samantha:
Taylor, just get it in.
717
00:31:58,300 --> 00:32:01,034
Taylor, you better hustle.
718
00:32:01,070 --> 00:32:03,236
Minimum time for cooking
is 11 minutes.
719
00:32:03,272 --> 00:32:05,072
We've got to get them in.
720
00:32:07,209 --> 00:32:10,077
All right, guys,
Taylor's soufflé is finally in
721
00:32:10,112 --> 00:32:11,211
at 10 minutes to go.
722
00:32:11,246 --> 00:32:13,814
( Sighs )
723
00:32:13,849 --> 00:32:15,215
Joe: I'm really
concerned about Taylor.
724
00:32:15,250 --> 00:32:16,950
I don't know
what we're gonna taste.
725
00:32:16,986 --> 00:32:19,219
I don't know if Taylor's
is gonna turn out.
726
00:32:19,254 --> 00:32:21,021
Gordon: So, you can
come back from that.
727
00:32:21,056 --> 00:32:23,824
With 60 seconds left to go,
crank up the heat.
728
00:32:23,859 --> 00:32:26,059
- Joe: But it's a risk.
- Gordon: There is a risk.
729
00:32:26,095 --> 00:32:29,129
You crank up the oven too early
and the soufflé can explode.
730
00:32:29,164 --> 00:32:30,864
It'll actually pop out
of its mold.
731
00:32:30,899 --> 00:32:33,200
The waiting game.
732
00:32:33,235 --> 00:32:35,002
This is the worst part
of soufflé.
733
00:32:35,037 --> 00:32:36,770
Eight minutes to go.
734
00:32:36,805 --> 00:32:39,940
Taylor, what is happening
with you tonight?
735
00:32:39,975 --> 00:32:41,842
- Where's the soufflés?
- I-- they're all in there.
736
00:32:43,245 --> 00:32:45,779
When you put it
at the top of the oven,
737
00:32:45,814 --> 00:32:47,114
- what happens to soufflés?
- It's closer to the heat.
738
00:32:47,149 --> 00:32:49,816
And the top of the soufflé
cooks, underneath is raw.
739
00:32:49,852 --> 00:32:50,951
You haven't got many
choices left now.
740
00:32:50,986 --> 00:32:52,786
- So just be smart.
- Okay.
741
00:32:52,821 --> 00:32:54,821
Okay? And crank that
oven up when necessary.
742
00:32:54,857 --> 00:32:55,989
Don't go too early.
743
00:32:57,092 --> 00:32:59,960
- Oh. Oh, yeah.
- They rising?
744
00:33:01,096 --> 00:33:02,229
Uh-oh! I got a riser.
745
00:33:02,264 --> 00:33:04,231
Gerron, you need the soufflé
746
00:33:04,266 --> 00:33:05,899
in the middle there
so it cooks evenly.
747
00:33:05,934 --> 00:33:06,967
Which one's coming out first?
748
00:33:07,002 --> 00:33:08,268
I believe this one is the one
749
00:33:08,303 --> 00:33:09,903
that's supposed
to be coming out first.
750
00:33:09,938 --> 00:33:11,271
It's kinda tilted a little bit,
751
00:33:11,306 --> 00:33:13,106
so I'm probably gonna have
to go with the other one, Chef.
752
00:33:13,142 --> 00:33:16,209
You're here for a reason,
because Joe believed in you.
753
00:33:16,245 --> 00:33:18,045
Be decisive. It needs to be
down there before the end.
754
00:33:18,080 --> 00:33:19,846
- Okay, thank you.
- Ralph: Hey, guys,
755
00:33:19,882 --> 00:33:20,981
keep a close eye
on the time, man.
756
00:33:21,016 --> 00:33:23,116
Just be ready to put it out.
757
00:33:24,853 --> 00:33:26,219
Right, young man.
Where we going? Tell me.
758
00:33:26,255 --> 00:33:29,890
This is my first one. So far,
it's taking a rise, so...
759
00:33:29,925 --> 00:33:31,124
Gordon:
What's the paper under there?
760
00:33:31,160 --> 00:33:33,193
- The parchment paper, Chef.
- Why?
761
00:33:33,228 --> 00:33:35,228
I should've taken it off.
I don't know why I didn't.
762
00:33:35,264 --> 00:33:37,130
Sometimes when that paper blows,
763
00:33:37,166 --> 00:33:39,066
- It might hit the--
- It might hit the soufflé.
764
00:33:39,101 --> 00:33:40,834
Don't touch it now. Let's
just hope it doesn't blow.
765
00:33:40,869 --> 00:33:42,035
- Okay.
- But you're in there.
766
00:33:42,071 --> 00:33:44,171
- ( Sighs )
- This is freaking torture.
767
00:33:44,206 --> 00:33:45,939
Gordon: Four minutes remaining.
768
00:33:45,974 --> 00:33:47,874
Oh, my God.
769
00:33:47,910 --> 00:33:49,142
- Aarón: This is intense.
- I can hear the trepidation
770
00:33:49,178 --> 00:33:51,845
in their voice.
They are so nervous.
771
00:33:51,880 --> 00:33:54,047
- Are they up against it? - They're
sticking them in the top of the oven.
772
00:33:54,083 --> 00:33:56,817
So if they crank up the heat,
it's gonna burn on top
773
00:33:56,852 --> 00:33:58,251
- and it'll be raw underneath.
- Oh, that's a problem.
774
00:33:58,287 --> 00:34:01,054
Gordon: All of you remember,
when the clock is at zero,
775
00:34:01,090 --> 00:34:04,191
you need to have a soufflé
down in front of us.
776
00:34:04,226 --> 00:34:06,993
Three minutes to go.
777
00:34:07,029 --> 00:34:08,095
( Groans )
778
00:34:08,130 --> 00:34:10,263
Ashley's opened the oven door.
779
00:34:10,299 --> 00:34:12,265
Soufflé out. Mark's got one out.
780
00:34:12,301 --> 00:34:15,969
- Look at Mark's.
- Soufflé's going back in.
781
00:34:16,004 --> 00:34:17,170
What's he doing putting it
back in the oven?
782
00:34:17,206 --> 00:34:18,839
- Oh, my--
- What is he doing?
783
00:34:18,874 --> 00:34:20,006
Rule number one,
you don't take a soufflé
784
00:34:20,042 --> 00:34:22,075
out of the oven
and then stick it back in,
785
00:34:22,111 --> 00:34:23,910
- You can't do that. - Because
the temperature difference.
786
00:34:23,946 --> 00:34:25,078
- Yep, absolutely.
- It'll start deflating it.
787
00:34:25,114 --> 00:34:26,113
Don't second-guess, just choose.
788
00:34:26,148 --> 00:34:28,849
- Just choose.
- Oh, no.
789
00:34:28,884 --> 00:34:29,983
I'm not gonna use this one.
790
00:34:30,018 --> 00:34:31,752
Beautiful, Ashley. Beautiful.
791
00:34:31,787 --> 00:34:33,053
I'm coming.
792
00:34:33,088 --> 00:34:35,155
- Yes!
- Ashley's coming.
793
00:34:35,190 --> 00:34:36,223
- ( Applause )
- There you go, Ash.
794
00:34:39,962 --> 00:34:41,828
Right. Well done.
795
00:34:41,864 --> 00:34:44,231
There we go, Ryan.
Get that up there.
796
00:34:44,266 --> 00:34:45,232
Wow.
797
00:34:47,002 --> 00:34:48,101
Let's go.
798
00:34:48,137 --> 00:34:51,872
Ashley: My soufflé looks great,
799
00:34:51,907 --> 00:34:54,941
but does it taste
as good as it looks?
800
00:34:54,977 --> 00:34:57,244
There is no room for error.
801
00:34:57,279 --> 00:35:00,013
It needs to be perfectly cooked
802
00:35:00,048 --> 00:35:01,948
or I may be going home.
803
00:35:04,987 --> 00:35:06,086
Oh, my God.
804
00:35:06,121 --> 00:35:07,254
I know I'm not down there
cooking,
805
00:35:07,289 --> 00:35:08,989
but I'm sweating like I am.
806
00:35:09,024 --> 00:35:11,024
Everyone down there is scrambling,
807
00:35:11,059 --> 00:35:12,926
and on top of that, the judges are tasting
808
00:35:12,961 --> 00:35:14,861
each and every soufflé as they come out of the oven.
809
00:35:14,897 --> 00:35:16,997
I mean, this is literally the most insane challenge
810
00:35:17,032 --> 00:35:18,965
I've ever seen before.
811
00:35:20,869 --> 00:35:22,169
Gordon: One minute to go.
812
00:35:22,204 --> 00:35:24,971
- Keep going, guys! Keep going!
- Good job, guys. Come on.
813
00:35:25,007 --> 00:35:26,873
- Work faster, work faster.
- You can do it.
814
00:35:26,909 --> 00:35:30,143
- Get up there! Go!
- Gordon: 30 seconds to go.
815
00:35:30,179 --> 00:35:32,112
- Joe: Let's go, guys. Come on.
- Gordon: Come on, guys.
816
00:35:32,147 --> 00:35:34,181
- Let's go, Mark. Let's go.
- ( whispers ) I'm just--
817
00:35:34,216 --> 00:35:37,017
- Come on.
- Aarón: Come on, guys.
818
00:35:37,052 --> 00:35:39,186
- Get it up there.
- Gerron!
819
00:35:39,221 --> 00:35:44,791
Ten, nine, eight,
seven, six, five,
820
00:35:44,827 --> 00:35:47,928
- Whoa, whoa, whoa, whoa!
- Four, three, two, one.
821
00:35:47,963 --> 00:35:49,796
- That's it.
- And stop.
822
00:35:49,832 --> 00:35:50,831
Whoo!
823
00:35:54,953 --> 00:35:56,987
Gordon: All of you, well done.
824
00:35:59,691 --> 00:36:00,891
Wow, looks good.
825
00:36:00,926 --> 00:36:03,693
I'm so glad
I'm not down there cooking,
826
00:36:03,729 --> 00:36:05,729
because making a cheese soufflé
827
00:36:05,764 --> 00:36:07,998
was a very difficult challenge to pull off in 40 minutes,
828
00:36:08,033 --> 00:36:10,000
and no matter who goes home,
829
00:36:10,035 --> 00:36:12,669
we're definitely gonna be
losing someone strong.
830
00:36:15,073 --> 00:36:17,941
Gerron: It's so quiet that
you can hear a pin drop,
831
00:36:17,976 --> 00:36:20,844
and the judges are not giving anything away.
832
00:36:20,879 --> 00:36:23,780
Based on their faces, I cannot tell
833
00:36:23,815 --> 00:36:25,749
whether this is a good dish,
whether it's bad.
834
00:36:25,784 --> 00:36:27,951
This is so intense.
835
00:36:27,986 --> 00:36:31,988
Cesar: This is my first time
in an elimination challenge,
836
00:36:32,024 --> 00:36:34,791
and, personally, I feel good.
837
00:36:34,826 --> 00:36:38,061
I think, visually, my cheese soufflé looks great.
838
00:36:38,096 --> 00:36:40,030
I really like the golden brown color
839
00:36:40,065 --> 00:36:42,732
around the edges of the soufflé,
840
00:36:42,768 --> 00:36:44,067
but tonight could come down to one mistake
841
00:36:44,102 --> 00:36:45,835
and I'm out the door.
842
00:36:47,839 --> 00:36:49,039
Wow.
843
00:36:49,074 --> 00:36:51,007
That was the toughest,
the most grueling 40 minutes
844
00:36:51,043 --> 00:36:54,077
you've ever experienced
inside this kitchen.
845
00:36:54,112 --> 00:36:56,713
All of you now, come around to
the front, please. Let's go.
846
00:37:01,920 --> 00:37:02,953
Excuse us.
847
00:37:05,958 --> 00:37:08,725
( Whispers )
This is really tough.
848
00:37:08,760 --> 00:37:10,660
That was extraordinary.
849
00:37:10,696 --> 00:37:11,861
- That was good.
- Jeez.
850
00:37:11,897 --> 00:37:14,664
So many different factors
that are involved there.
851
00:37:14,700 --> 00:37:17,767
I don't know about mine. I
didn't get a chance to taste it.
852
00:37:17,803 --> 00:37:19,736
- One was just egg whites, right?
- Yeah, insufficient cheese.
853
00:37:19,771 --> 00:37:20,770
Like, basically
an egg white omelet.
854
00:37:20,806 --> 00:37:23,707
I hope they like
the taste of mine, man.
855
00:37:23,742 --> 00:37:25,709
- The other one was undercooked, broken.
- Yeah.
856
00:37:25,744 --> 00:37:27,744
Gordon: Separated, so it
didn't rise properly.
857
00:37:27,779 --> 00:37:31,681
I think only one of my
corners was still custardy.
858
00:37:31,717 --> 00:37:33,683
One outstanding one, by the
way, can I just say? Textbook.
859
00:37:33,719 --> 00:37:35,952
- Absolutely.
- It was cheesy and creamy and good.
860
00:37:35,988 --> 00:37:38,788
- It was a tough one.
- It was a diff-- definitely a tough one.
861
00:37:38,824 --> 00:37:40,690
- All right, ready?
- Yeah, go, go.
862
00:37:48,834 --> 00:37:52,936
All right, guys, tonight
you all performed admirably,
863
00:37:52,971 --> 00:37:55,872
but we have to say goodbye
864
00:37:55,907 --> 00:37:59,809
to at least one of you.
865
00:38:01,847 --> 00:38:06,750
Now, there was one home cook
that brought us a soufflé
866
00:38:06,785 --> 00:38:08,952
that was clearly head
and shoulders above the rest,
867
00:38:08,987 --> 00:38:12,756
done by one of the home cooks
wearing my apron.
868
00:38:12,791 --> 00:38:14,958
An incredible performance
869
00:38:14,993 --> 00:38:18,962
from a 19-year-old dishwasher.
870
00:38:18,997 --> 00:38:20,864
- Well done, Mark.
- Nice work, Mark.
871
00:38:20,899 --> 00:38:22,832
Good job, buddy.
872
00:38:22,868 --> 00:38:24,768
You are safe.
Head up to the balcony.
873
00:38:24,803 --> 00:38:25,969
Good job!
874
00:38:26,004 --> 00:38:28,038
It was my first elimination
challenge,
875
00:38:28,073 --> 00:38:29,906
and I came out on top.
876
00:38:29,941 --> 00:38:32,008
This is definitely something that really shows
877
00:38:32,044 --> 00:38:34,811
that I'm worth that investment Joe put in to me.
878
00:38:35,847 --> 00:38:38,748
Now, there are three home cooks
879
00:38:38,784 --> 00:38:40,717
that didn't quite nail it,
880
00:38:40,752 --> 00:38:43,053
nor did they do so bad
881
00:38:43,088 --> 00:38:44,754
that they have to leave
this evening.
882
00:38:44,790 --> 00:38:47,757
Ashley,
883
00:38:47,793 --> 00:38:49,726
Gerron,
884
00:38:49,761 --> 00:38:50,927
Taylor.
885
00:38:50,962 --> 00:38:52,762
( Whispers ) Are you kidding me?
886
00:38:52,798 --> 00:38:54,864
Please, head up to the balcony.
887
00:39:01,073 --> 00:39:03,740
Now for the bad news.
888
00:39:03,775 --> 00:39:08,011
Two home cooks,
both mentored by Aarón.
889
00:39:08,046 --> 00:39:12,716
Cesar, you know your mixture
wasn't perfect.
890
00:39:12,751 --> 00:39:16,019
There's nobody in this room that
can continue making a soufflé
891
00:39:16,054 --> 00:39:20,023
with a broken cheese sauce.
892
00:39:20,058 --> 00:39:23,827
Ryan,
there was excessive egg white
893
00:39:23,862 --> 00:39:26,796
in lumps across your mix.
894
00:39:28,834 --> 00:39:32,902
You both made some fundamental
errors this evening.
895
00:39:34,806 --> 00:39:37,841
When I call your name,
please step forward.
896
00:39:41,847 --> 00:39:43,747
Cesar.
897
00:39:44,783 --> 00:39:45,915
Uh-oh.
898
00:39:48,120 --> 00:39:49,819
Tonight...
899
00:39:51,890 --> 00:39:52,856
you are safe.
900
00:39:57,829 --> 00:40:00,063
- Oh, my gosh.
- Gordon: Head on upstairs.
901
00:40:02,100 --> 00:40:06,870
I'm happy I'm safe,
but I'm not happy with myself.
902
00:40:06,905 --> 00:40:09,038
It's a wake-up call for me.
903
00:40:09,074 --> 00:40:10,840
Just like I tell my students,
904
00:40:10,876 --> 00:40:14,077
I have to make sure
I bring my best effort
905
00:40:14,112 --> 00:40:16,780
every single time.
906
00:40:16,815 --> 00:40:18,882
Ryan, unfortunately, young man,
907
00:40:18,917 --> 00:40:21,785
your soufflé tonight
tasted more of egg white
908
00:40:21,820 --> 00:40:23,820
than it did of a cheese soufflé.
909
00:40:23,855 --> 00:40:26,022
That's why you're leaving
this competition.
910
00:40:27,859 --> 00:40:29,826
Aarón: Ryan, let me tell you,
911
00:40:29,861 --> 00:40:33,096
I saw your spirit,
your unbelievable cool demeanor,
912
00:40:33,131 --> 00:40:35,732
and that's why I chose
to give you one of my aprons.
913
00:40:35,767 --> 00:40:37,734
You've grown
throughout this journey.
914
00:40:37,769 --> 00:40:39,068
Please keep your head up.
915
00:40:39,104 --> 00:40:41,104
You have a beautiful future
ahead of you.
916
00:40:41,139 --> 00:40:43,072
Young man, please,
place your apron
917
00:40:43,108 --> 00:40:44,941
on top of your bench.
918
00:40:44,976 --> 00:40:47,777
- Thank you.
- Hey.
919
00:40:47,813 --> 00:40:48,945
- Much love.
- We'll see you in Houston.
920
00:40:48,980 --> 00:40:51,114
- Love you, Ryan.
- ( cheering )
921
00:40:51,149 --> 00:40:53,917
Ryan:
Nobody wants to be eliminated,
922
00:40:53,952 --> 00:40:55,018
but it's been a dream ride.
923
00:40:55,053 --> 00:40:56,886
I came into this competition
924
00:40:56,922 --> 00:40:58,755
just a drummer from Houston, Texas,
925
00:40:58,790 --> 00:40:59,989
but now I know that I'm more than that.
926
00:41:00,025 --> 00:41:02,759
Love you, bro.
927
00:41:02,794 --> 00:41:05,061
I've played on some of the
greatest stages in the world,
928
00:41:05,096 --> 00:41:06,963
but I definitely found my rhythm
929
00:41:06,998 --> 00:41:08,798
in the MasterChef kitchen.
930
00:41:10,735 --> 00:41:11,968
Narrator: Next time,
931
00:41:12,003 --> 00:41:15,872
the MasterChef restaurant opens its doors
932
00:41:15,907 --> 00:41:17,907
to the world's toughest food critics.
933
00:41:17,943 --> 00:41:20,743
- All: I want food!
- So many kids.
934
00:41:20,779 --> 00:41:22,745
Welcome, welcome.
Your table is waiting.
935
00:41:22,781 --> 00:41:24,747
- This is impossible.
- I need steaks over here.
936
00:41:24,783 --> 00:41:27,016
- Let's go, let's go!
- Do you like New York strip?
937
00:41:27,052 --> 00:41:28,852
- Uh, no thanks.
- Oh, dear.
938
00:41:28,887 --> 00:41:31,921
- And a special guest...
- Whoo!
939
00:41:31,957 --> 00:41:34,724
Christina Tosi,
the queen of cakes.
940
00:41:34,759 --> 00:41:35,859
...with the ultimate challenge.
941
00:41:35,894 --> 00:41:37,827
I don't know
if I made the right decision
942
00:41:37,863 --> 00:41:39,095
investing my apron in you.
74538
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