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Narrator: Previously...
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- Please welcome back...
- ( cheering )
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Christina Tosi.
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The ultimate baking challenge...
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Who stays and who goes
is all in your hands.
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Meant the end of the road...
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You had the worst cupcakes
in the MasterChef kitchen,
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00:00:16,434 --> 00:00:18,701
so we have to say good-bye.
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...for Mark.
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Tonight, the judges...
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Rocking and rolling, baby.
I love it.
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Join the hottest challenge...
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- Whoo-wee!
- ...of the season.
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Fried squash blossom, caviar.
I have to top that.
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- And...
- Savory or sweet?
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- A divided kitchen...
- This is it. Let's go!
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- That is not pretty.
- produces...
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- ( bleep ), man.
- ...shocking results.
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What is that?
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- Whoo! Top 13.
- Whoo!
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- Hey!
- 1-3, 1-3.
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Being in the top 13 meanseverything to me.
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So I really want to
show myself and the judges,
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especially Gordon, my mentor,that there's more to me
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than just a 21-year-oldcollege kid from Los Angeles.
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Welcome back.
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Shanika is bold and fierce
and ready to fight.
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I am going to show my mentor Joe
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that I will be
the next MasterChef.
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You all have survived some
difficult challenges,
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and now it's time
for another one.
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The iconic mystery box
challenge.
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Right, on the count of three,
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lift your boxes.
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One, two, three.
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- Oh!
- Ooh.
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What?
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Oil?
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Right. Tonight, you're all
gonna be deep-frying.
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Wow, this mystery box challengeis made for me.
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I probably fry something up
once a week,
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and today I'm gonna fry
this whole competition.
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We wanna see a fully
composed dish
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where the star is deep-fried.
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And you have
just 45 minutes to do it.
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Now, the person
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with the best dish
in the mystery box challenge
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will win a huge advantage.
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And, trust me,
you wanna win this one.
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To aid in making
the best possible dish,
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you'll have access
to the full MasterChef pantry.
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And of course, you'll have the
incredible Viking stoves to work with.
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- Is everybody ready?
- All: Yes, Chef.
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Well, I'm sorry, but we're not.
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Because there's a twist.
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You'll also be cooking along
three incredible guest chefs.
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- Oh!
- Us!
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( Cheering )
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I'm so excited to be cooking
alongside my culinary heroes.
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There's just so muchto learn from them,
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and people would die for thistype of opportunity.
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- Right. You guys ready?
- All: Yes, Chef.
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I guess it's
our 45 minutes starts now!
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Let's go.
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Keep it moving!
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- Cucumbers, cucumbers.
- Aarón, you'll go straight
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for the Sriracha
and mayonnaise, right?
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( Aarón laughs ) Exactly.
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- Do y'all see bread crumbs anywhere?
- Oh, here, here, here.
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S.J., you want a glass of wine?
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I'm okay. Thank you, Chef.
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- Emily.
- Yes, Joe.
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Do they have Shiitake mushrooms?
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- Yes, they do.
- Gordon: Joe, seriously?
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- Grab a couple for me. Thanks.
- Really?
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- Are you just having wine and cheese?
- What are you making?
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I'm keeping it Italian. So I
think you'll be happy with it.
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I'm not afraid of frying.
I come from Wisconsin.
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If you can batter it
and deep-fry it,
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we've probably done it.
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And, obviously, this challenge
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is taking somethingthat's fried and elevating it.
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So I'm making a spinach and
mushroom stuffed fried ravioli
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over a pomodoro saucewith a crispy chip of Pancetta
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- and a fried basil leaf.
- Farhan, can you pass me some leeks?
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- Yes, Chef.
- And zucchinis.
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- Some snap peas.
- Joe, come on! Please?
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This is the difference
between me and you guys.
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- This is how I shop.
- Let's go, guys.
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Gentlemen, I've selected a
beautiful mid-80s Côte-Rtie for us
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- to share while we cook.
- Joe, come on, we're busy.
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- Aarón, keep an eye on him in
case he needs a break. - Yes, sir.
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Absolutely. He might get winded.
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I'm from the dirty South.
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So, with that being said,
we fry just about everything.
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So, today I'm gonna make some
fried salmon croquettes,
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and I'm going to do a sweet
potato hash with red peppers.
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It is definitely a dish that my
mom has made for us growing up.
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And so it's just something
where it makes me feel at home.
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You know growing up,
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Mexican food was one
of my favorite foods to eat.
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So I'm making a traditional
Indian style bhajiya,
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but I'm kind of infusing
some flavors of Mexico.
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So I'm using chipotle
to make a caramelized
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onion chipotle sauce
to go along with it.
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Guys, just over 35 minutes left.
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35 minutes left.
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I am going to be making
spicy pork empanada,
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and also a squash blossom
quesadilla.
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The reason I'm making this dish
is because I have an aunt
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in Mexico who makes her living
by running a quesadilla stand.
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So, this dish is really
something that speaks
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to my family heritage,
my culture,
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and it's also something
that reminds me of home.
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Chef Aarón, what are you
grinding over there?
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I'm making a crispy oyster taco,
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my friend, with chile habanero
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and chayote and jicama slaw.
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Oh, that sounds amazing.
What are you making, Joe?
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- I'm making Frito Misto.
- Ooh, nice!
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So mixed fresh bay fish,
calamari, lemons,
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zucchini, tiger shrimp.
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Joe, is this a dish
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that has been in
your family's restaurant?
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This is a dish from my young
years in Italy, from our house.
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Fried calamari's
a grand classic,
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and it's something
that we always have.
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Hey, Chef, can I ask
what you're doing right now?
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Stuffing these wonderful
squash bottoms with fresh crab,
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and then we're gonna
deep-fry them.
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And that's going to be served with a
caviar and Granny Smith vinaigrette.
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- Wow.
- And a light citrus fragrance inside, yes?
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- Tell me what you're doing.
- Yes. This sounds amazing.
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So I'm doing, like,
an Asian style fish and chips
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with a roasted miso
and garlic aioli,
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along with a pickle,
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- green onion and pear slaw.
- Love it.
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Guys, we're down
to 20 minutes remaining.
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Oh, my God.
You can do this, Chelsea.
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Ralph, talk to me.
What's the motivation over here?
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Filipinos and chicken adobo
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are synonymous with each other.
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And so doing a deep-fried
version of it served with rice.
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- Ralph. You've got really big pieces
of chicken. - Yes, Chef. Yes, sir.
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Normally, those chicken thighs
take 20 minutes to cook.
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Yes, Chef. I think
I'm gonna take this bone out,
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get the oven ready just in case
I need to put it in there.
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- I want something immaculate.
- Yes, Chef, will do.
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And there we go. Whew!
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- Chelsea. What's the plan?
What are you making? - Yes.
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I'm doing one of my favorite things
to cook at home for my boyfriend,
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a roasted beet salad
with a fried risotto ball.
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- Do we know what they're called? Arancini.
- Arancini, yes.
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How did you flavor the risotto?
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I mean, I wanna go rich
and luxurious,
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that's why I'm putting goat
cheese and vegetable stock.
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- All right, Chelsea. Good luck.
- Thank you.
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- Shanika, talk to me. What are you making?
- Yes.
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I am making risotto balls
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that has apple
and pancetta in it.
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Really wanna impress
my mentor Joe tonight,
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so I'm gonna go with classic Italian,
but with just a little twist.
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My aunt used to cook a lot of
fried food when we were younger,
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but as I grew up, I knew that
it was not good for you.
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- Wasn't good for the figure.
- Got you.
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So I cut that out
and baked and broiled.
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Okay, you look like you're comfortable.
Get that rice cooked
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- and cooled down. Let's go.
- I am getting it cooked.
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Gordon: Two minutes remaining.
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Let's hope they come out right.
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Oh, they look good.
They look good.
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Let's go, guys, come on.
Nice and beautiful.
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Check your seasoning.
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Gordon:
60 seconds to go. Come on!
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Start plating guys.
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- This is it!
- Ooh, it's good!
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15 seconds to go, guys.
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Aarón: Come on!
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Keep going, keep going,
keep going.
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- Gordon: Here we go.
- Judges: Ten, nine,
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eight, seven, six, five,
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four, three, two, one.
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- Gordon: And stop. Well done!
- Aarón: That's it.
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- Aarón: Beautiful.
- Oh, my God.
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Gordon: Amazing deep-frying.
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All of you, well done.
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- I think we did a great job as well.
- Absolutely.
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Gordon: Everybody, would you like
to come down and look what we made?
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- Yes!
- Come down. Let's go.
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Oh, that looks
spectacular, Chef.
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It looks so good, Chef.
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So, start off
with this dish here.
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Squash blossom stuffedwith a beautiful crab.
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And then a tempura batter
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lightly dippedwith that vadouvan spice,
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served on a caviar vinaigrettewith Granny Smith apples.
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And right here we have
a beautiful crispy oyster taco
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with a chile habanero aioli,
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a beautiful shaved chayoteand jicama slaw,
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00:09:01,341 --> 00:09:04,109
pickled red fresnos, and, of
course, a little bit of aguacate.
201
00:09:04,144 --> 00:09:05,477
And tell me that is not
an invitation to eat, y'all.
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- There's an invitation.
- Right?
203
00:09:07,381 --> 00:09:10,115
I don't need to sell my dish.
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00:09:10,150 --> 00:09:11,550
It's called Frito Misto.
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00:09:11,585 --> 00:09:14,519
It's basically scampi,calamari, heads and tentacles,
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00:09:14,555 --> 00:09:18,423
lemon, zucchini, salty,lemony, citrusy.
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It's a perfect taste
of the goods
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when the sea gives up
the right stuff.
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- Dig in. Let's go.
- Awesome!
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That looks so good. Damn!
211
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- Oh, my God.
- This is amazing!
212
00:09:29,436 --> 00:09:31,369
Gordon and Aarónand Joe's dishes
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00:09:31,405 --> 00:09:32,571
just put us all to shame.
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00:09:32,606 --> 00:09:34,406
I mean, there's no other way
to say it.
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00:09:34,441 --> 00:09:37,142
All of you, head back
to your stations, please.
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00:09:37,177 --> 00:09:38,543
- Thank you. Thank you so much, Chef.
- Well done. Well done.
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It just shows
that frying food doesn't need
218
00:09:40,581 --> 00:09:43,248
to necessarily
be heavy and dense.
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00:09:43,283 --> 00:09:45,383
It can be somethingthat you could go out and buy
220
00:09:45,419 --> 00:09:47,319
at high-endfine dining restaurant.
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00:09:47,354 --> 00:09:48,587
Whilst we were cooking,
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00:09:48,622 --> 00:09:50,589
we did get a chance
to check in with you guys
223
00:09:50,624 --> 00:09:53,425
and taste everything
you were doing
224
00:09:53,460 --> 00:09:55,393
across those 45 minutes.
225
00:09:55,429 --> 00:09:58,196
And the first dish
that we really enjoyed,
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00:09:58,231 --> 00:10:02,300
we can't wait to taste again,
incorporated a risotto.
227
00:10:04,304 --> 00:10:06,404
Congratulations...
228
00:10:06,440 --> 00:10:09,574
- Shanika.
- What?
229
00:10:09,610 --> 00:10:11,610
I'm shocked. I'm shocked.
230
00:10:11,645 --> 00:10:14,446
For the first time ever,I'm in the top three right now.
231
00:10:14,481 --> 00:10:16,348
Did this really just happen?
232
00:10:16,383 --> 00:10:18,383
I mean, I gotta pinch myself.
233
00:10:18,418 --> 00:10:21,620
Oh, it happened. It's real.
234
00:10:21,655 --> 00:10:25,323
Finally. Welcome
to the top three.
235
00:10:25,359 --> 00:10:27,192
Shanika: Oh, my God!
It feels amazing.
236
00:10:27,227 --> 00:10:28,493
Gordon: Well done.
Describe the dish, please.
237
00:10:28,528 --> 00:10:31,429
You have an applepancetta risotto cake
238
00:10:31,465 --> 00:10:34,399
on a bed of kalethat has a little bit of lemon
239
00:10:34,434 --> 00:10:36,635
cooked in chicken stock,
tomatoes, salt and pepper.
240
00:10:38,572 --> 00:10:40,472
How did you get the pancetta
in there? What'd you do?
241
00:10:40,507 --> 00:10:42,340
I fried it up first, and I
put it in at the last minute
242
00:10:42,376 --> 00:10:45,377
with the last batch of apples.
243
00:10:45,412 --> 00:10:47,445
Mmm. Wow. I love the arancini.
244
00:10:47,481 --> 00:10:50,382
And I love what you did with the
apple, 'cause that makes it lighter.
245
00:10:50,417 --> 00:10:51,583
So we're thinking
of the fried food,
246
00:10:51,618 --> 00:10:54,219
and we're thinking heavy,
sedated, greasy.
247
00:10:54,254 --> 00:10:55,453
And all of the sudden,
you got that vibrant--
248
00:10:55,489 --> 00:10:57,122
What was that, Granny Smith?
249
00:10:57,157 --> 00:10:58,256
- Yes, it was Granny Smith.
- Yeah?
250
00:10:58,291 --> 00:10:59,457
And an apple, uh, crispy--
251
00:10:59,493 --> 00:11:01,526
( muttering ) I'm so nervous.
252
00:11:01,561 --> 00:11:03,595
- Are you okay?
- No! Oh, my God.
253
00:11:03,630 --> 00:11:06,464
I've never been up here
like this. Sorry, y'all.
254
00:11:06,500 --> 00:11:08,500
- ( laughs ) Sorry.
- Don't worry.
255
00:11:08,535 --> 00:11:12,237
Here's the thing. It's not the
prettiest, but it's nice to see you
256
00:11:12,272 --> 00:11:14,372
cooking with confidence,
and I can taste that.
257
00:11:14,408 --> 00:11:16,541
- Good job. Well done.
- Thank you.
258
00:11:16,576 --> 00:11:18,376
Shanika, finally.
259
00:11:18,412 --> 00:11:20,445
I gave you an apron. You're
making me so proud right now.
260
00:11:20,480 --> 00:11:22,480
Your eyes-- They--
They're amazing now.
261
00:11:22,516 --> 00:11:25,183
They look happy.
262
00:11:26,253 --> 00:11:27,419
The dish is great.
263
00:11:27,454 --> 00:11:30,188
It's so crispy on the outside.
264
00:11:30,223 --> 00:11:32,357
The rice is perfect.
The acidity in the apples
265
00:11:32,392 --> 00:11:35,360
and richness of the bacon makes
it a little bit more complex.
266
00:11:35,395 --> 00:11:37,162
It's really, really good.
267
00:11:37,197 --> 00:11:38,430
This is such
an evolution for you.
268
00:11:38,465 --> 00:11:40,131
- It is.
- To make a dish
269
00:11:40,167 --> 00:11:42,200
that has so much authentic
Italian flavor,
270
00:11:42,235 --> 00:11:44,135
- Thank you.
- So much technique.
271
00:11:44,171 --> 00:11:45,336
It's kind of perfect.
272
00:11:45,372 --> 00:11:48,106
- Make me proud. Good job.
- Thank you.
273
00:11:48,141 --> 00:11:49,207
Good job, girl!
274
00:11:52,512 --> 00:11:55,313
The second dish that we would
like to see examined further
275
00:11:55,348 --> 00:12:00,218
belongs to a cook who put
their heritage on the plate.
276
00:12:00,253 --> 00:12:03,154
The second dish belongs to...
277
00:12:05,425 --> 00:12:07,158
Come on up here, Ralph.
278
00:12:07,194 --> 00:12:09,461
- Yeah! Go, Ralph!
- Let's go, baby!
279
00:12:09,496 --> 00:12:11,162
Whoo!
280
00:12:11,198 --> 00:12:13,331
The judges
are taking notice of Ralph.
281
00:12:13,366 --> 00:12:14,532
I don't know how the hell
you miss me.
282
00:12:14,568 --> 00:12:16,501
I'm, like, the biggest dude
in the room.
283
00:12:16,536 --> 00:12:19,337
And I'm just excitedto really represent myself
284
00:12:19,372 --> 00:12:21,573
and the whole Filipinoculture in this plate.
285
00:12:21,608 --> 00:12:24,175
- Ralph, please describe the dish.
- Yes, Chef.
286
00:12:24,211 --> 00:12:26,578
This is a fried chicken adobowith, like, grated ginger,
287
00:12:26,613 --> 00:12:29,347
garlic, onions, and soy sauce,
288
00:12:29,382 --> 00:12:32,283
served with an arboriococonut curry rice.
289
00:12:32,319 --> 00:12:35,220
And then I used a little bit of
fried vermicelli as a garnish.
290
00:12:35,255 --> 00:12:36,421
All right, so I came
to visit you.
291
00:12:36,456 --> 00:12:38,356
I saw the chicken
kind of searing there.
292
00:12:38,391 --> 00:12:40,191
- I got a little concerned.
- Yep.
293
00:12:40,227 --> 00:12:41,192
How did you kind of veer
and get that chicken cooked
294
00:12:41,228 --> 00:12:43,428
to such perfection?
295
00:12:43,463 --> 00:12:45,330
What I decided on was
I'm gonna braise this chicken
296
00:12:45,365 --> 00:12:48,533
with the adobo liquid
and then fry it.
297
00:12:48,568 --> 00:12:51,336
And when you fry it, it's just
gonna add the finishing touches.
298
00:12:51,371 --> 00:12:53,505
So you didn't put anything
on the outside of the chicken?
299
00:12:53,540 --> 00:12:55,507
No. I was thinking
about doing flour,
300
00:12:55,542 --> 00:12:59,477
but I wanted to let the
actual skin do the talking.
301
00:12:59,513 --> 00:13:01,179
I'm so happy that you decided
not to cover this in flour.
302
00:13:01,214 --> 00:13:03,148
It was smart move.
303
00:13:03,183 --> 00:13:04,516
The real adobo,
304
00:13:04,551 --> 00:13:07,252
that flavor from the soy,
all those aromatics--
305
00:13:07,287 --> 00:13:10,321
Had you put flour, I don't know if it
would be so prevalent on the palate.
306
00:13:10,357 --> 00:13:13,158
And then
the actual rice sucked in
307
00:13:13,193 --> 00:13:14,425
all of that beautiful marinade.
308
00:13:14,461 --> 00:13:17,595
It's rich, it's fun
in a very unique Ralph way.
309
00:13:17,631 --> 00:13:20,331
- And I like it.
- Thank you, Chef.
310
00:13:24,371 --> 00:13:26,271
Ralph, here's the thing.
311
00:13:26,306 --> 00:13:27,539
You've got the white meat
cooked beautifully.
312
00:13:27,574 --> 00:13:30,275
The skin and the flavor
of that is delicious.
313
00:13:30,310 --> 00:13:31,576
- It's a really good dish.
- Thank you, Chef.
314
00:13:31,611 --> 00:13:33,511
It's a little sloppy.
315
00:13:33,547 --> 00:13:36,314
So get a bigger plate
and give yourself some room,
316
00:13:36,349 --> 00:13:37,515
and let your food breathe.
317
00:13:37,551 --> 00:13:39,417
But it really is packed
with flavor.
318
00:13:39,452 --> 00:13:41,186
- Thank you, Chef.
- Yeah. Good job.
319
00:13:41,221 --> 00:13:43,254
- Yeah, Ralph!
- Good job, Ralph!
320
00:13:44,491 --> 00:13:47,358
The third and final dish
321
00:13:47,394 --> 00:13:49,127
that really nailed it tonight
322
00:13:49,162 --> 00:13:51,396
belongs to our second cook
from Houston
323
00:13:51,431 --> 00:13:55,266
in the top three.
324
00:13:55,302 --> 00:13:57,502
Please bring up your dish...
325
00:13:57,537 --> 00:14:01,272
- Chelsea! Come on up.
- Nice job, Chelsea.
326
00:14:01,308 --> 00:14:03,141
I definitely think
I'm climbing towards the top.
327
00:14:03,176 --> 00:14:05,376
My dish shows finesse,it shows skill,
328
00:14:05,412 --> 00:14:08,279
and I just think thatI'm gonna make Aarón so proud.
329
00:14:08,315 --> 00:14:09,547
So, Chelsea, what's the dish?
330
00:14:09,583 --> 00:14:12,517
I did a goat cheese arancini
331
00:14:12,552 --> 00:14:15,286
with a beet saladand a lemon vinaigrette.
332
00:14:15,322 --> 00:14:17,555
How is this dressed?
It's like a pesto almost.
333
00:14:17,591 --> 00:14:21,559
I did lemon juice, salt,
cherry vinegar, and olive oil.
334
00:14:24,364 --> 00:14:26,297
Goat cheese with beets
is a classic,
335
00:14:26,333 --> 00:14:30,201
and super full-flavored.
336
00:14:30,237 --> 00:14:32,403
And the outside crust
is super crispy.
337
00:14:32,439 --> 00:14:34,472
The one thing I have to say
is that these beets
338
00:14:34,507 --> 00:14:36,207
are maybe a little undercooked.
339
00:14:36,243 --> 00:14:38,243
- Okay.
- But beautiful plating. Good job.
340
00:14:38,278 --> 00:14:39,477
Thank you.
341
00:14:44,451 --> 00:14:47,218
Look, this arancini
is firing on all cylinders.
342
00:14:47,254 --> 00:14:49,287
It's a perfect example
343
00:14:49,322 --> 00:14:51,322
of two different kinds of textures
working at the same time.
344
00:14:51,358 --> 00:14:54,392
Crispy on the outside
and creamy and rich,
345
00:14:54,427 --> 00:14:56,394
and unctuous on the inside.
That's what you want.
346
00:14:56,429 --> 00:14:59,264
- We have the perfect fried item.
- Yes.
347
00:14:59,299 --> 00:15:01,299
This dish has
all the elements of something
348
00:15:01,334 --> 00:15:03,368
you wanna keep going back in
and having another bite.
349
00:15:03,403 --> 00:15:05,403
I'm proud I gave you that apron.
350
00:15:05,438 --> 00:15:07,438
- You work in sales, correct?
- Yes.
351
00:15:07,474 --> 00:15:09,540
If you were selling me this
arancini at a restaurant,
352
00:15:09,576 --> 00:15:12,410
- I would buy a double order.
- Thank you.
353
00:15:12,445 --> 00:15:14,112
- Great job. All three of you.
- Thank you.
354
00:15:14,147 --> 00:15:16,281
- Thank you.
- Thank you.
355
00:15:16,316 --> 00:15:17,482
- Good job, Chels.
- Go, Chels.
356
00:15:17,517 --> 00:15:19,584
So proud of you.
357
00:15:19,619 --> 00:15:22,253
Chelsea: Ralph's dish got
really bold flavors.
358
00:15:22,289 --> 00:15:24,322
Chicken was amazing.
Three different cuts.
359
00:15:24,357 --> 00:15:26,424
And Shanika's dishlooks delicious.
360
00:15:26,459 --> 00:15:27,492
...the flavor, without a doubt.
361
00:15:27,527 --> 00:15:29,327
It's just we missed
the balance...
362
00:15:29,362 --> 00:15:31,296
But I think that mine looked
absolutely beautiful.
363
00:15:31,331 --> 00:15:32,597
It was composed,
364
00:15:32,632 --> 00:15:35,166
and it highlightedthe fried ingredient.
365
00:15:35,201 --> 00:15:37,368
I feel like I nailed this.
I deserve this win today.
366
00:15:37,404 --> 00:15:41,139
Shanika, Ralph, Chelsea,
well done, all three of you.
367
00:15:41,174 --> 00:15:42,273
But, unfortunately,
368
00:15:42,309 --> 00:15:45,209
we can only have
one mystery box winner,
369
00:15:45,245 --> 00:15:46,411
and know that winning this
370
00:15:46,446 --> 00:15:48,279
gives you a huge advantage
371
00:15:48,315 --> 00:15:50,148
in the next challenge.
372
00:15:50,183 --> 00:15:51,516
And the winner
of this challenge is...
373
00:15:59,709 --> 00:16:03,711
Unfortunately, we can only
have one mystery box winner.
374
00:16:03,747 --> 00:16:05,313
And the winner
of this challenge is...
375
00:16:08,318 --> 00:16:09,450
Come on.
376
00:16:09,486 --> 00:16:10,585
...Shanika.
377
00:16:12,455 --> 00:16:15,289
- Good job!
- Good job, Shanika. Great job.
378
00:16:15,325 --> 00:16:16,591
Shanika has finally arrived.
379
00:16:16,626 --> 00:16:19,327
I am getting the recognition
that I deserve.
380
00:16:19,362 --> 00:16:20,561
Go, Shanika.
381
00:16:20,597 --> 00:16:22,597
Ralph, Chelsea, good job.
Well done.
382
00:16:22,632 --> 00:16:24,699
- Thank you. - Please head back
to your stations. Thank you.
383
00:16:24,734 --> 00:16:27,368
Y'all better watch out, 'cause
I told y'all I was coming.
384
00:16:27,404 --> 00:16:32,407
Shanika, you, of course,
are safe from elimination,
385
00:16:32,442 --> 00:16:36,277
and you'll get to watch this
daunting elimination challenge
386
00:16:36,312 --> 00:16:38,246
from the safety of the balcony.
387
00:16:38,281 --> 00:16:41,282
But before you head upstairs,
388
00:16:41,317 --> 00:16:44,452
we're about to place this
competition in your hands.
389
00:16:44,487 --> 00:16:47,522
- Whew!
- You are not deciding
390
00:16:47,557 --> 00:16:49,424
what everybody's gonna be
cooking with tonight.
391
00:16:49,459 --> 00:16:52,694
- Okay.
- Because tonight everyone will be cooking
392
00:16:52,729 --> 00:16:57,265
with the same incredible,
versatile ingredient.
393
00:17:02,338 --> 00:17:03,438
( Squeals )
394
00:17:03,473 --> 00:17:06,340
Citrus fruits.
395
00:17:06,376 --> 00:17:09,444
Tonight, everybody will have to
incorporate citrus fruit
396
00:17:09,479 --> 00:17:11,646
- across their dishes.
- I'm so excited.
397
00:17:11,681 --> 00:17:14,716
When you grow up in a place
like Opa-Locka, Florida,
398
00:17:14,751 --> 00:17:18,519
with grapefruit trees andorange trees in the backyard,
399
00:17:18,555 --> 00:17:20,621
they just become
a part of your DNA.
400
00:17:20,657 --> 00:17:22,557
Shanika, you don't get to choose
401
00:17:22,592 --> 00:17:25,560
the ingredient
everyone has to cook with,
402
00:17:25,595 --> 00:17:28,329
but you will get to decide
what kind of dish
403
00:17:28,364 --> 00:17:30,631
each home cook
has to make this evening--
404
00:17:30,667 --> 00:17:32,633
Savory or sweet.
405
00:17:32,669 --> 00:17:35,703
If Shanika hands you
a savory basket,
406
00:17:35,739 --> 00:17:38,606
that means you'll have
to make a savory dish.
407
00:17:38,641 --> 00:17:41,676
If Shanika hands you
a sweet basket,
408
00:17:41,711 --> 00:17:43,444
you'll have to make
a sweet dish.
409
00:17:43,480 --> 00:17:46,380
The home cook
who fails to conquer
410
00:17:46,416 --> 00:17:50,284
this citrus fruit challenge
will be going home.
411
00:17:50,320 --> 00:17:52,720
Please, everyone, line up.
412
00:17:54,758 --> 00:17:57,391
Gerron.
413
00:17:59,362 --> 00:18:01,562
Hey, Shanika.
Your ponytail looks good today.
414
00:18:01,598 --> 00:18:04,398
- Why thank you!
- ( laughing )
415
00:18:04,434 --> 00:18:07,502
I really would like
a sweet basket,
416
00:18:07,537 --> 00:18:11,472
because I didn't prove myself
in the last baking challenge.
417
00:18:11,508 --> 00:18:14,575
I will...
418
00:18:14,611 --> 00:18:17,578
not give you the opportunity
to correct that error,
419
00:18:17,614 --> 00:18:20,648
and I'm going to go with
the savory basket for you.
420
00:18:20,683 --> 00:18:22,583
Thank you so much.
421
00:18:22,619 --> 00:18:24,752
Gerron, is that
what you really wanted?
422
00:18:24,788 --> 00:18:26,754
This is exactly
what I really wanted.
423
00:18:26,790 --> 00:18:28,422
Gordon: Smart boy.
424
00:18:28,458 --> 00:18:30,558
Shanika, they're playing
mind games with you.
425
00:18:30,593 --> 00:18:33,294
- I see that.
- Hey, girl.
426
00:18:33,329 --> 00:18:35,496
I would love a sweet basket.
427
00:18:35,532 --> 00:18:39,300
I am going to give you
a savory basket
428
00:18:39,335 --> 00:18:40,701
- Damn it.
- To see what you can do.
429
00:18:40,737 --> 00:18:42,470
My strategy is very,
very direct.
430
00:18:42,505 --> 00:18:44,338
You will get this sweet basket.
431
00:18:44,374 --> 00:18:46,240
Thank you.
432
00:18:46,276 --> 00:18:47,475
I've been paying attention to
everybody in this competition.
433
00:18:47,510 --> 00:18:49,410
The sweet basket.
434
00:18:49,445 --> 00:18:51,412
I'm giving the sweetsto the people
435
00:18:51,447 --> 00:18:52,680
that I know have issues
with baking.
436
00:18:52,715 --> 00:18:54,515
I'm gonna say pink basket.
437
00:18:54,551 --> 00:18:58,719
Well, of course I would not
give you the sweet basket.
438
00:18:58,755 --> 00:19:00,588
I do want the savory today.
439
00:19:00,623 --> 00:19:03,658
I am going to give you
the sweet basket today
440
00:19:03,693 --> 00:19:06,327
- Damn.
- To see what you can do.
441
00:19:06,362 --> 00:19:08,462
I'm just gonna go out now.
442
00:19:08,498 --> 00:19:10,431
They think I don't notice things,
but I notice everything.
443
00:19:10,466 --> 00:19:12,733
Gordon: Two talented cooks left.
444
00:19:12,769 --> 00:19:14,368
Wow.
445
00:19:14,404 --> 00:19:17,305
Sweet, savory. Sweet, savory.
446
00:19:17,340 --> 00:19:20,708
- And you will get--
- Ooh, wow.
447
00:19:20,743 --> 00:19:23,277
Sweet basket for you,
savory basket for you.
448
00:19:23,313 --> 00:19:24,512
- Farhan: Thanks, Shanika.
- Gordon: Wow.
449
00:19:24,547 --> 00:19:26,414
The end goalis for me to get rid
450
00:19:26,449 --> 00:19:28,716
of top competitors right now.
451
00:19:28,751 --> 00:19:30,651
Emily, Cesar.
452
00:19:30,687 --> 00:19:32,486
Gordon: Great choices.
453
00:19:32,522 --> 00:19:34,355
Now, head on up to the balcony.
454
00:19:34,390 --> 00:19:36,324
If I can do that,
455
00:19:36,359 --> 00:19:38,726
that's one step closer to me
becoming the next MasterChef.
456
00:19:38,761 --> 00:19:40,728
Strategy is key.
457
00:19:43,600 --> 00:19:47,468
- Whew, okay.
- Oh, calamansi. I love you.
458
00:19:47,503 --> 00:19:48,636
- Can I grab something behind?
- Where the fruits at?
459
00:19:48,671 --> 00:19:50,605
There's a bunch
of lemons right here.
460
00:19:50,640 --> 00:19:52,373
Fennel, I need peas,
I need radishes.
461
00:19:52,408 --> 00:19:54,542
- Where's the dairy?
- Brussels, brussels, brussels.
462
00:19:54,577 --> 00:19:57,645
I got savory,so I'm going to be making
463
00:19:57,680 --> 00:19:59,614
ravioli with
a lemon cream sauce.
464
00:19:59,649 --> 00:20:01,415
Some pine nuts over here.
465
00:20:01,451 --> 00:20:03,718
I feel like I'm startingto fall behind
466
00:20:03,753 --> 00:20:06,487
- in the competition.
- ( bleep )
467
00:20:06,522 --> 00:20:08,756
I need to step it upand prove to Gordon
468
00:20:08,791 --> 00:20:10,625
that I am here
for the long haul.
469
00:20:10,660 --> 00:20:11,792
Okay.
470
00:20:11,828 --> 00:20:13,794
- Let's go.
- Let's go, guys. Hurry up.
471
00:20:13,830 --> 00:20:16,631
Gordon: Well done, Cesar.
Ashley, are you kidding me?
472
00:20:16,666 --> 00:20:19,333
- I'm a grocery shopper, Chef.
- Oh, my Lord.
473
00:20:19,369 --> 00:20:21,702
Ashley brought the whole
grocery store out.
474
00:20:21,738 --> 00:20:25,539
Is everybody ready to cook the most
amazing citrus dish of their lives?
475
00:20:25,575 --> 00:20:26,674
All: Yes, Chef.
476
00:20:26,709 --> 00:20:29,810
60 minutes on the clock.
477
00:20:29,846 --> 00:20:33,381
Your time starts... now!
478
00:20:37,520 --> 00:20:40,554
Today, I'm gonna be stepping
out of my comfort zone.
479
00:20:40,590 --> 00:20:42,490
I'm making this
beautiful cube steak
480
00:20:42,525 --> 00:20:44,525
that has been marinating
in lime juice.
481
00:20:44,560 --> 00:20:46,394
I know I would be able
to succeed better
482
00:20:46,429 --> 00:20:48,329
at the sweet basket,
483
00:20:48,364 --> 00:20:49,697
but I think
I'm gonna surprise Shanika
484
00:20:49,732 --> 00:20:51,632
and pull off a great
savory dish today.
485
00:20:51,668 --> 00:20:54,368
Oh! Nice!
486
00:20:56,773 --> 00:20:59,340
Hey, Cesar, what you making?
487
00:20:59,375 --> 00:21:01,475
I'm gonna be making
a lemon chiffon cake
488
00:21:01,511 --> 00:21:03,544
with mascarpone pecan filling.
489
00:21:03,579 --> 00:21:05,646
- Mmm!
- I'm from Houston,
490
00:21:05,682 --> 00:21:08,316
so in Texas we have lots
of pecan trees.
491
00:21:08,351 --> 00:21:10,484
So, it's a touch of home that
I'm putting in there as well.
492
00:21:10,520 --> 00:21:12,453
I think Shanika forgot
that the mystery box challenge
493
00:21:12,488 --> 00:21:15,556
that I have won
was with a baked item.
494
00:21:15,591 --> 00:21:18,459
So, assigning me
the sweet basket
495
00:21:18,494 --> 00:21:19,794
might not yield the results
that she was looking for.
496
00:21:25,435 --> 00:21:27,768
Let's just marvel
at the world of citrus.
497
00:21:29,706 --> 00:21:32,573
It's the most versatile
element in my kitchen.
498
00:21:32,608 --> 00:21:35,309
A lemon, an orange,
a grapefruit can really work
499
00:21:35,345 --> 00:21:36,744
in both sweet
and savory context.
500
00:21:36,779 --> 00:21:38,412
The citrus, it is the star.
501
00:21:38,448 --> 00:21:40,514
Gordon:
This is a tough challenge.
502
00:21:40,550 --> 00:21:43,317
We could be saying good-bye
to a big hitter tonight.
503
00:21:43,353 --> 00:21:44,618
Gerron: Whoo!
504
00:21:44,654 --> 00:21:47,555
I took a study abroad trip
to Trinidad and Tobago
505
00:21:47,590 --> 00:21:50,424
where I ate a lot of jerk,
and so I am making
506
00:21:50,460 --> 00:21:53,361
a jerk chicken
infused with blood orange.
507
00:21:53,396 --> 00:21:54,662
Shanika definitely
underestimates me.
508
00:21:54,697 --> 00:21:56,731
I've been in elimination rounds
over and over again,
509
00:21:56,766 --> 00:21:58,766
but I make it out of elimination
every single time.
510
00:21:58,801 --> 00:22:01,702
So, I'm feeling good.
I'm feeling good.
511
00:22:05,608 --> 00:22:09,577
Guys, we're down
to 30 minutes remaining.
512
00:22:09,612 --> 00:22:11,612
- Joe: Let's go, guys. Step it up.
- ( bleep ), man.
513
00:22:11,647 --> 00:22:15,549
Right, S.J., now Shanika
gave you a pink basket
514
00:22:15,585 --> 00:22:17,418
that you didn't want.
515
00:22:17,453 --> 00:22:19,487
- S.J.: Absolutely.
- It was strategy.
516
00:22:19,522 --> 00:22:20,788
Tell me what you're doing.
517
00:22:20,823 --> 00:22:22,556
So, I'm gonna be doing a
strawberry Meyer lemon torte.
518
00:22:22,592 --> 00:22:24,625
Why so complicated?
A torte, why?
519
00:22:24,660 --> 00:22:27,461
I've been taking a lot of safe routes
so far in this competition, Chef.
520
00:22:27,497 --> 00:22:29,430
- And I really wanna step out
of my comfort zone. - Right.
521
00:22:29,465 --> 00:22:31,298
- What are you layering it with?
- Strawberries and whipped cream.
522
00:22:31,334 --> 00:22:33,300
The batter itself has a little
bit of the Meyer lemon zest.
523
00:22:33,336 --> 00:22:35,336
- Nice. - And I'm going to be
doing a butter cream frosting
524
00:22:35,371 --> 00:22:38,272
that's gonna have a little bit
of the juice itself
525
00:22:38,307 --> 00:22:39,540
- and the depth from the Meyer
lemon as well. - Right.
526
00:22:39,575 --> 00:22:41,542
You may be one
of the youngest here,
527
00:22:41,577 --> 00:22:43,577
but you are a very
passionate young man.
528
00:22:43,613 --> 00:22:46,614
- Thank you, Chef.
- Focus and don't leave everything
529
00:22:46,649 --> 00:22:48,382
- to the last minute.
- Yes, Chef.
530
00:22:50,586 --> 00:22:53,354
Okay, Emily,
what are you thinking?
531
00:22:53,389 --> 00:22:55,489
Chile lime marinated shrimp
532
00:22:55,525 --> 00:22:57,725
over a kind of an jilotes
inspirited corn salad
533
00:22:57,760 --> 00:22:59,560
with an avocado lime crema.
534
00:22:59,595 --> 00:23:01,529
- When you got the savory basket,
- Yes.
535
00:23:01,564 --> 00:23:05,466
Did you feel like Shanika is
playing some strategy against you?
536
00:23:05,501 --> 00:23:07,301
I know that Shanika
wants me to go home.
537
00:23:07,336 --> 00:23:09,303
- I'm just motivating you.
- She sees me as a threat
538
00:23:09,338 --> 00:23:12,306
because I am one of the strongest
competitors in the kitchen.
539
00:23:12,341 --> 00:23:14,475
But this is not something
that is in my wheelhouse.
540
00:23:14,510 --> 00:23:17,478
Like, I think the savory
is gonna test my skills today.
541
00:23:17,513 --> 00:23:18,679
Emily, good luck.
542
00:23:18,714 --> 00:23:20,681
- Thank you.
- Good luck.
543
00:23:22,685 --> 00:23:26,353
Ashley, Shanika gave you
a dessert basket.
544
00:23:26,389 --> 00:23:28,322
- Yes, she did, Chef.
- What are you making?
545
00:23:28,357 --> 00:23:31,358
I am doing a double layer
lemon blueberry cake.
546
00:23:31,394 --> 00:23:32,526
It's gonna have a lemon curd.
547
00:23:32,562 --> 00:23:34,495
I'm going for
a coconut pastry cream.
548
00:23:34,530 --> 00:23:35,729
- Wow.
- And it's gonna have beautiful garnishes
549
00:23:35,765 --> 00:23:38,666
of these lime zest cookies.
550
00:23:38,701 --> 00:23:40,601
Like, this is gonna be
to honor my grandparents.
551
00:23:40,636 --> 00:23:42,436
This is gonna be to honor
Opa-Locka and my family.
552
00:23:42,472 --> 00:23:45,306
And I have to do it. There's
no, like, letting them down.
553
00:23:45,341 --> 00:23:46,674
I can't believe you're
gonna do this in 60 minutes,
554
00:23:46,709 --> 00:23:48,576
- I'm gonna do it. - But I'm
gonna wish you all the best.
555
00:23:48,611 --> 00:23:50,444
- Thank you, Chef. Thank you.
- Good luck, Ashley.
556
00:23:50,480 --> 00:23:51,745
What in the hell is she doing?
557
00:23:56,486 --> 00:23:57,751
- How's it going, Chef?
- All right, Ralph, talk to me.
558
00:23:57,787 --> 00:24:00,354
- What are you making?
- It's brazo de mercedes.
559
00:24:00,389 --> 00:24:02,323
This is, like, a special cake
that my mom always makes for us.
560
00:24:02,358 --> 00:24:04,458
So, I'm very honored
to be doing this dish.
561
00:24:04,494 --> 00:24:06,527
You got Joe's pin on your apron.
562
00:24:06,562 --> 00:24:10,531
Should he be concerned that Shanika
chose a sweet basket for you?
563
00:24:10,566 --> 00:24:12,666
Bake that cake.
564
00:24:12,702 --> 00:24:15,469
I've never baked in the
competition, so I gotta make sure--
565
00:24:15,505 --> 00:24:18,539
This dish has a couple--
Oh, we got--
566
00:24:18,574 --> 00:24:20,774
- Ralph, Ralph, don't BS us.
- Yes, Chef?
567
00:24:20,810 --> 00:24:23,511
You're sweating like a long-tailed
cat in a rocking chair store.
568
00:24:23,546 --> 00:24:27,381
You can't just talk the talk.
You gotta walk the walk.
569
00:24:27,416 --> 00:24:28,649
I don't wanna
lose another apron, bro.
570
00:24:28,684 --> 00:24:30,618
Oh, my God.
571
00:24:36,559 --> 00:24:39,360
- How's it going, Chef? - All right,
Ralph, you got Joe's pin on your apron.
572
00:24:39,395 --> 00:24:40,728
Should he be concerned
573
00:24:40,763 --> 00:24:43,397
that Shanika chose
a sweet basket for you?
574
00:24:43,432 --> 00:24:45,699
Bake that cake.
575
00:24:45,735 --> 00:24:48,435
I've never baked in the
competition, so I gotta make sure--
576
00:24:48,471 --> 00:24:51,438
This dish has a couple--
Oh, we got--
577
00:24:51,474 --> 00:24:53,641
- Ralph, Ralph, don't BS us.
- Yes, Chef?
578
00:24:53,676 --> 00:24:57,378
You can't just talk the talk.
You gotta walk the walk.
579
00:24:57,413 --> 00:24:58,579
I don't wanna
lose another apron, bro.
580
00:24:58,614 --> 00:25:00,614
- I got you, Joe. Thank you.
- Good luck.
581
00:25:03,452 --> 00:25:05,386
All right, if that doesn't
work, you need a backup plan.
582
00:25:05,421 --> 00:25:07,421
Wow. First of all, Ashley,
583
00:25:07,456 --> 00:25:09,523
I mean, she's doing, like,
a three-layer cake
584
00:25:09,559 --> 00:25:11,559
- with a coconut citrus filling.
- Ooh, it's hot.
585
00:25:11,594 --> 00:25:12,726
S.J., again, another dessert.
586
00:25:12,762 --> 00:25:14,662
He's doing this citrus torte
587
00:25:14,697 --> 00:25:16,463
with, like,
a strawberry filling.
588
00:25:16,499 --> 00:25:18,666
So, two very tough
desserts to pull off,
589
00:25:18,701 --> 00:25:20,601
and I don't think they're
gonna have time to nail it.
590
00:25:20,636 --> 00:25:22,636
I am, like, sweating.
591
00:25:25,808 --> 00:25:27,575
- Damn it.
- Hey, Gordon,
592
00:25:27,610 --> 00:25:28,809
are you prepared to lose one
of your aprons tonight?
593
00:25:28,844 --> 00:25:31,612
- No.
- I'm talking about Taylor.
594
00:25:31,647 --> 00:25:34,648
She's making a ravioli filled
with ricotta and spinach.
595
00:25:34,684 --> 00:25:37,351
She's gonna do a very run of
the mill lemon cream sauce.
596
00:25:37,386 --> 00:25:39,520
Joe: Quit those
lemon cream sauces.
597
00:25:39,555 --> 00:25:41,355
- It's not 1975.
- Exactly.
598
00:25:41,390 --> 00:25:43,724
We are coming up
to two minutes remaining.
599
00:25:43,759 --> 00:25:46,360
Joe: Let's go, guys. Step it up.
600
00:25:46,395 --> 00:25:48,696
- Okay.
- I don't think Ashley can make it.
601
00:25:48,731 --> 00:25:50,664
Joe: She has to
construct the cake.
602
00:25:50,700 --> 00:25:52,433
- Yeah.
- Those layers are still hot.
603
00:25:52,468 --> 00:25:54,468
It's gonna squish out
like melted butter.
604
00:25:54,503 --> 00:25:57,471
- S.J., you gotta go.
- Yes, Chef. Oh!
605
00:25:57,506 --> 00:25:58,639
Joe: Another layer?
606
00:25:58,674 --> 00:26:00,574
Another layer. Really?
607
00:26:00,610 --> 00:26:02,643
30 seconds remaining!
608
00:26:02,678 --> 00:26:04,712
Joe: Ralph is getting
his custard out.
609
00:26:04,747 --> 00:26:06,580
Oh, my God.
610
00:26:06,616 --> 00:26:09,717
Ralph's plate right now looks
like a bowl of English mustard.
611
00:26:09,752 --> 00:26:12,753
- Aarón: Let's go, Ralph!
- Joe: Come on, you got my apron!
612
00:26:12,788 --> 00:26:15,723
- That is not pretty.
- Whoa.
613
00:26:18,794 --> 00:26:22,529
- Here we go.
- Ten, nine, eight,
614
00:26:22,565 --> 00:26:26,734
seven, six, five, four,
615
00:26:26,769 --> 00:26:29,770
three, two, one.
616
00:26:29,805 --> 00:26:31,472
- And stop!
- That's it. Hands in the air.
617
00:26:31,507 --> 00:26:32,706
- Whoo!
- Wow!
618
00:26:32,742 --> 00:26:35,676
- Wow.
- Damn.
619
00:26:35,711 --> 00:26:40,481
Now it's time to find out
how you all did using citrus.
620
00:26:40,516 --> 00:26:42,750
First up, Gerron.
621
00:26:42,785 --> 00:26:46,353
Since day one, I've been
working on my plating,
622
00:26:46,389 --> 00:26:49,523
and I'm feeling pretty confident
about what I have here.
623
00:26:49,558 --> 00:26:52,493
But the MasterChef kitchen is
always full of surprises.
624
00:26:52,528 --> 00:26:53,761
You can be knocked down
really quick.
625
00:26:53,796 --> 00:26:55,596
Aarón: So, how would
you describe the dish?
626
00:26:55,631 --> 00:26:59,500
It is a jerk chicken infusedwith blood orange zest,
627
00:26:59,535 --> 00:27:02,403
and then also a coconutcauliflower puree
628
00:27:02,438 --> 00:27:04,438
with crispy bacon and brussels.
629
00:27:04,473 --> 00:27:06,607
You put coconut in cauliflower?
630
00:27:06,642 --> 00:27:09,810
Yeah, I actually boiled it
in coconut milk.
631
00:27:09,845 --> 00:27:12,546
I lived in Trinidad
for a month on study abroad
632
00:27:12,581 --> 00:27:14,682
and I ate a lot
of jerk chicken there,
633
00:27:14,717 --> 00:27:16,817
and just experienced
a lot of island flavors,
634
00:27:16,852 --> 00:27:18,752
and so that was just
my inspiration tonight.
635
00:27:18,788 --> 00:27:20,587
Well, I'm happy that you
spent time in Trinidad
636
00:27:20,623 --> 00:27:22,356
and understand those flavors.
637
00:27:22,391 --> 00:27:25,492
You chose to serve the breast.
638
00:27:25,528 --> 00:27:26,794
You were able to inject
a lot of flavor
639
00:27:26,829 --> 00:27:28,429
in that marinade and the jerk
640
00:27:28,464 --> 00:27:29,663
in a very short period of time.
641
00:27:29,699 --> 00:27:32,499
I love the velvet nature
and the creativity
642
00:27:32,535 --> 00:27:34,501
of coconut and cauliflower.
643
00:27:34,537 --> 00:27:35,602
What would I
have done different?
644
00:27:35,638 --> 00:27:37,404
Herbs.
This needs some freshness.
645
00:27:37,440 --> 00:27:39,807
But, look, man,
this is really showing
646
00:27:39,842 --> 00:27:41,809
that you're growing
as a cook, Gerron.
647
00:27:41,844 --> 00:27:44,578
- Very impressive.
- Thank you, Chef.
648
00:27:44,613 --> 00:27:46,580
Next up, Ralph.
649
00:27:46,615 --> 00:27:48,515
( Bleep )
650
00:27:48,551 --> 00:27:50,351
Ralph: I am so shook right now.
651
00:27:50,386 --> 00:27:52,619
This plate does not
look good at all.
652
00:27:52,655 --> 00:27:54,621
I don't know whatthe judges are gonna say.
653
00:27:54,657 --> 00:27:56,824
I just hope that it tastesabsolutely amazing.
654
00:27:56,859 --> 00:27:59,827
So, explain the dish to me.
655
00:27:59,862 --> 00:28:01,528
It's a brazo de mercedes,
656
00:28:01,564 --> 00:28:04,431
with a mixed berrycalamansi coulis.
657
00:28:04,467 --> 00:28:06,500
And it's supposed to be,
like, a rolled dessert.
658
00:28:06,535 --> 00:28:08,635
Yes. I think the time got to me.
659
00:28:08,671 --> 00:28:11,705
This is a dish that usually
takes two hours to make.
660
00:28:15,778 --> 00:28:17,611
You chose to do
a very ambitious thing,
661
00:28:17,646 --> 00:28:21,315
but the meringue is
kind of technically wrong.
662
00:28:21,350 --> 00:28:23,350
I mean, it tastes more like
a marshmallow than a meringue.
663
00:28:25,454 --> 00:28:28,422
This dish is a-- I don't
even know what to say.
664
00:28:28,457 --> 00:28:30,524
It's chewy.
It's raw in the middle.
665
00:28:30,559 --> 00:28:33,427
It's doughy. This is a
couple of ingredients
666
00:28:33,462 --> 00:28:36,330
put together and assembled
in a sloppy mess.
667
00:28:36,365 --> 00:28:38,766
- Oh, man.
- You know, Ralph,
668
00:28:38,801 --> 00:28:40,734
it's been a great road
for you and I.
669
00:28:40,770 --> 00:28:45,406
I gave you an apron, and I would
hate for it to end on this.
670
00:28:45,441 --> 00:28:46,740
- Yes, Joe.
- Thank you.
671
00:28:46,776 --> 00:28:47,775
Thank you.
672
00:28:47,810 --> 00:28:50,577
I am devastated right now.
673
00:28:50,613 --> 00:28:52,413
I hope the judges
see the potential in me.
674
00:28:52,448 --> 00:28:53,814
I hope they seethat I've been growing,
675
00:28:53,849 --> 00:28:55,749
I've been learning, and, uh,
676
00:28:55,785 --> 00:28:57,484
hope this isn't
the end of the road.
677
00:28:59,722 --> 00:29:02,723
Next up, Ashley, please.
Thank you.
678
00:29:02,758 --> 00:29:06,693
I have never made a cake
in 60 minutes before,
679
00:29:06,729 --> 00:29:09,396
but it looks gorgeous.
680
00:29:09,432 --> 00:29:12,566
However, I am still nervous,
681
00:29:12,601 --> 00:29:14,768
because my daddy always says,
682
00:29:14,804 --> 00:29:17,604
- "But does it taste good?"
- You live on the edge.
683
00:29:17,640 --> 00:29:21,675
With two minutes to go,
you're assembling this.
684
00:29:21,710 --> 00:29:23,610
Are you crazy?
685
00:29:23,646 --> 00:29:26,513
Yes, I'm crazy.
686
00:29:26,549 --> 00:29:28,782
Gordon: And describe it.
What is it?
687
00:29:28,818 --> 00:29:31,752
This is a lemon cake,
688
00:29:31,787 --> 00:29:34,688
filled with lemon curd,a blueberry sauce,
689
00:29:34,723 --> 00:29:37,825
with lime zest andwhite chocolate whipped cream.
690
00:29:37,860 --> 00:29:40,394
What's the sponge?
691
00:29:40,429 --> 00:29:41,762
It's a classic lemon cake,
692
00:29:41,797 --> 00:29:44,498
and it has the
freshly-squeezed lemon juice
693
00:29:44,533 --> 00:29:47,434
and fresh lemon zest inside.
694
00:29:47,470 --> 00:29:49,503
Ooh.
695
00:29:49,538 --> 00:29:51,538
It looks like it just came out
696
00:29:51,574 --> 00:29:53,640
of a top patisserie shop
off the Champs-Elysées.
697
00:29:53,676 --> 00:29:56,543
I hope it tastes
as good as it looks.
698
00:29:56,579 --> 00:29:57,744
What's in the chantilly?
699
00:29:57,780 --> 00:29:59,813
It's heavy cream
that's been whipped,
700
00:29:59,849 --> 00:30:01,615
and then also
some white chocolate
701
00:30:01,650 --> 00:30:03,584
that I melted down
for the sweetness
702
00:30:03,619 --> 00:30:04,885
instead of powdered sugar.
703
00:30:08,824 --> 00:30:11,458
I'm gonna be honest.
704
00:30:11,494 --> 00:30:12,459
Um...
705
00:30:24,323 --> 00:30:26,356
I'm gonna be honest.
706
00:30:26,392 --> 00:30:28,592
Um...
707
00:30:28,627 --> 00:30:31,228
- it's bloody delicious!
- Oh!
708
00:30:31,263 --> 00:30:32,629
The sponge is magical.
709
00:30:32,665 --> 00:30:34,565
I think you've got
five or six different flavors
710
00:30:34,600 --> 00:30:36,567
of the citrus bouncing
around on the palate.
711
00:30:36,602 --> 00:30:42,239
The curd is vibrant,
tangy, sour, sweet, bitter.
712
00:30:42,274 --> 00:30:43,674
Young lady, I think this
is the best performance
713
00:30:43,709 --> 00:30:46,310
that you've had in
this competition so far
714
00:30:46,345 --> 00:30:47,644
because you played
to your strengths.
715
00:30:47,680 --> 00:30:49,479
You took a massive risk,
and it paid off.
716
00:30:49,515 --> 00:30:52,349
I'm happy for you,
and I'm worried
717
00:30:52,384 --> 00:30:55,252
for everybody else
standing behind you.
718
00:30:55,287 --> 00:30:56,520
- Thank you, Chef.
- Good job, girl.
719
00:30:56,555 --> 00:30:59,289
- Whoo! Go, Ashley.
- Good job, Ashley.
720
00:31:01,527 --> 00:31:03,393
Next up, Cesar.
721
00:31:05,397 --> 00:31:08,665
Shanika, there's no way
I'm going home tonight.
722
00:31:08,701 --> 00:31:10,701
I'm extremely happywith my dish,
723
00:31:10,736 --> 00:31:14,238
so I know I'm gonnamake Chef Aarón very proud.
724
00:31:14,273 --> 00:31:16,440
All right, so, before I
taste this dish, Cesar,
725
00:31:16,475 --> 00:31:18,642
Shanika, what is your
assessment of this dessert?
726
00:31:18,677 --> 00:31:23,614
Um, I'll be bluntly honest.
It doesn't look appealing.
727
00:31:23,649 --> 00:31:25,449
Shanika, you are absolutely
right about that.
728
00:31:25,484 --> 00:31:29,286
This looks like it's
a slice from a bigger cake
729
00:31:29,321 --> 00:31:31,288
that was left behind somewhere.
730
00:31:31,323 --> 00:31:32,689
Talk to me about your dish.
731
00:31:32,725 --> 00:31:34,591
It's a lemon chiffon cake,
732
00:31:34,627 --> 00:31:36,627
with a pecan and mascarponefilling in the middle,
733
00:31:36,662 --> 00:31:38,595
and just whipped cream on top.
734
00:31:38,631 --> 00:31:41,265
So what citrus
did you rally around?
735
00:31:41,300 --> 00:31:44,434
I put lemon zest
and lemon juice in the batter,
736
00:31:44,470 --> 00:31:47,504
and then I made a kumquat
and grapefruit simple syrup
737
00:31:47,539 --> 00:31:49,506
to soak it
before I assembled it.
738
00:31:52,378 --> 00:31:56,446
Here's the deal.
It's unappealing.
739
00:31:56,482 --> 00:31:59,449
This is a very... ( sighs )
740
00:31:59,485 --> 00:32:02,286
...difficult dessert,
because, surprisingly,
741
00:32:02,321 --> 00:32:04,721
I can't even pick up any citrus.
742
00:32:04,757 --> 00:32:08,625
And it's not lively
and popping in my palate.
743
00:32:08,661 --> 00:32:10,727
All of the elements
that you've chose to put on,
744
00:32:10,763 --> 00:32:15,365
from the cream to the pecans,
they're not that bad,
745
00:32:15,401 --> 00:32:18,435
but it's just like a cake that
you would get from a diner.
746
00:32:18,470 --> 00:32:21,571
I gave you my apron.
I believe that you're gonna be,
747
00:32:21,607 --> 00:32:24,675
hopefully, a chef someday that can
take Mexican food to the next level,
748
00:32:24,710 --> 00:32:27,377
but that right there
is a disappointment.
749
00:32:29,381 --> 00:32:33,216
Cesar: As a teacher,I always tell my students
750
00:32:33,252 --> 00:32:34,384
to perform their best,
751
00:32:34,420 --> 00:32:37,254
and tonight, obviously,
I did not do that.
752
00:32:37,289 --> 00:32:39,656
So, Shanika,well-played tonight.
753
00:32:39,692 --> 00:32:42,292
I'm feelingthis could be the moment
754
00:32:42,328 --> 00:32:43,493
that this dream ends.
755
00:32:43,529 --> 00:32:47,331
Next, please join us, Samantha.
756
00:32:47,366 --> 00:32:49,466
Samantha: This dish is really
outside of my comfort zone.
757
00:32:49,501 --> 00:32:51,535
I don't work with steak a lot,
758
00:32:51,570 --> 00:32:53,270
because being in college,
759
00:32:53,305 --> 00:32:54,404
steak is noton the budget for me.
760
00:32:54,440 --> 00:32:56,373
But I feel so confident,
761
00:32:56,408 --> 00:32:58,241
and I know I knocked itout of the park.
762
00:32:58,277 --> 00:33:00,277
Okay, Samantha,
tell me about the dish.
763
00:33:00,312 --> 00:33:04,381
Today, I have for youa lime juice marinated steak
764
00:33:04,416 --> 00:33:07,617
on a bed of roasted red,yellow, and green bell peppers,
765
00:33:07,653 --> 00:33:11,455
and then I have a chimichurriand lime and cilantro crema.
766
00:33:11,490 --> 00:33:13,223
And what cut of steak
did you use?
767
00:33:13,258 --> 00:33:15,192
I believe it was a cube steak.
768
00:33:15,227 --> 00:33:16,193
Mmm.
769
00:33:17,496 --> 00:33:19,262
You know,
the chimichurri's good.
770
00:33:19,298 --> 00:33:20,564
It has, probably more
than any other dish,
771
00:33:20,599 --> 00:33:22,299
a strong citrus component
772
00:33:22,334 --> 00:33:24,368
in all the aspects of it.
773
00:33:24,403 --> 00:33:26,403
Steak's properly cooked.
Nice sear on the outside.
774
00:33:26,438 --> 00:33:28,638
The peppers are really,
actually, properly cooked,
775
00:33:28,674 --> 00:33:31,241
which is always something
that's very difficult to do.
776
00:33:31,276 --> 00:33:32,642
- Good job, Samantha.
- Thank you.
777
00:33:32,678 --> 00:33:35,278
Emily, thank you.
778
00:33:37,282 --> 00:33:38,582
Emily,
describe the dish, please.
779
00:33:38,617 --> 00:33:41,518
It's a chile lime shrimp
780
00:33:41,553 --> 00:33:43,687
over an jilote-inspiredcorn salad
781
00:33:43,722 --> 00:33:46,423
with an avocado-lime crema.
782
00:33:46,458 --> 00:33:49,693
I used lime and lemon, lemon
to focus on the corn salad,
783
00:33:49,728 --> 00:33:51,628
and lime in the shrimp
and the crema.
784
00:33:54,299 --> 00:33:58,402
What you've done is you've brought
out that magic of the citrus.
785
00:33:58,437 --> 00:34:00,604
That's what we were hoping for.
786
00:34:00,639 --> 00:34:03,240
The big surprise is when you get so
much color on a shrimp like that,
787
00:34:03,275 --> 00:34:05,342
and they're still cookedbeautifully in the center,
788
00:34:05,377 --> 00:34:08,378
and seasoning on point, that
shows me you've got finesse.
789
00:34:08,414 --> 00:34:11,481
It's a rustic dish, but it's
got that nice bold flavor.
790
00:34:11,517 --> 00:34:14,418
Shanika targeted you tonight.
I think it's a missed hit.
791
00:34:14,453 --> 00:34:18,288
- Well done.
- Next up, Taylor.
792
00:34:20,359 --> 00:34:24,594
I made a raviolistuffed with pine nuts,
793
00:34:24,630 --> 00:34:26,596
ricotta cheese, some Parmesan,
794
00:34:26,632 --> 00:34:29,433
with a lemon cream sauceunderneath.
795
00:34:31,703 --> 00:34:33,336
Let me tell you something,
young lady.
796
00:34:33,372 --> 00:34:35,672
It has delivered
on flavor, texture.
797
00:34:35,707 --> 00:34:37,574
Little bit more cream sauce.
798
00:34:37,609 --> 00:34:39,509
You need that one element,
that condimenti,
799
00:34:39,545 --> 00:34:41,445
to kind of
bring it all together.
800
00:34:41,480 --> 00:34:42,646
But the citrus pop at the end
801
00:34:42,681 --> 00:34:45,449
really makes this dish
remarkable.
802
00:34:45,484 --> 00:34:48,585
- Thank you, Chef.
- Good job.
803
00:34:50,355 --> 00:34:52,622
Next up, S.J., please.
804
00:34:52,658 --> 00:34:55,292
I know that my torte
doesn't look pretty,
805
00:34:55,327 --> 00:34:56,660
but I hope that the judges see
806
00:34:56,695 --> 00:34:58,428
that I tried my best,
807
00:34:58,464 --> 00:35:00,630
and that I can paircitrus ingredients
808
00:35:00,666 --> 00:35:02,632
with any dish, sweet or savory.
809
00:35:02,668 --> 00:35:04,668
S.J.
810
00:35:04,703 --> 00:35:07,437
O-M-G.
811
00:35:07,473 --> 00:35:12,242
- What is that?
- Um...
812
00:35:14,246 --> 00:35:15,645
Gordon: I'm looking at that.
813
00:35:18,550 --> 00:35:20,350
I don't know what to say!
814
00:35:20,385 --> 00:35:22,185
Describe the dish.
815
00:35:22,221 --> 00:35:25,288
It is a strawberryMeyer lemon torte.
816
00:35:25,324 --> 00:35:27,591
The center is strawberriesthat's been marinated
817
00:35:27,626 --> 00:35:29,459
with the Meyer lemon juice,
818
00:35:29,495 --> 00:35:31,428
and a little bitof the zest as well.
819
00:35:33,232 --> 00:35:34,297
( sighs )
820
00:35:39,505 --> 00:35:40,637
You know it's not good, right?
821
00:35:44,476 --> 00:35:46,409
There's no citrus in there.
822
00:35:46,445 --> 00:35:48,211
And seriously?
823
00:35:48,247 --> 00:35:49,613
- What's that?
- Uh, caramel, Chef.
824
00:35:49,648 --> 00:35:52,449
( Bleep )
It's a visit to the dentist.
825
00:35:54,720 --> 00:35:57,454
Have we seen everything?
Are you done?
826
00:35:57,489 --> 00:35:58,555
Is it time to get back
to studies?
827
00:35:58,590 --> 00:36:00,457
No, Chef.
I really want to be here.
828
00:36:00,492 --> 00:36:03,493
This is one of
my biggest embarrassments
829
00:36:03,529 --> 00:36:05,462
and disappointments
ever in cooking.
830
00:36:05,497 --> 00:36:06,463
I really want to bounce back
from this, Chef.
831
00:36:06,498 --> 00:36:08,365
Bounce back?
832
00:36:08,400 --> 00:36:11,368
Yeah, I'd love you to
progress in this competition,
833
00:36:11,403 --> 00:36:12,636
but how can I invest in that?
834
00:36:12,671 --> 00:36:14,638
Would you invest in that?
835
00:36:14,673 --> 00:36:17,174
- No, Chef.
- No.
836
00:36:18,510 --> 00:36:20,410
- Thank you.
- Thank you, Chef.
837
00:36:20,445 --> 00:36:22,612
I'm so down on myself right now.
838
00:36:22,648 --> 00:36:27,250
The fact that I served
something of this poor quality
839
00:36:27,286 --> 00:36:29,653
to Gordon Ramsay,who gave me one of his aprons,
840
00:36:29,688 --> 00:36:31,655
is just heart-wrenching.
841
00:36:31,690 --> 00:36:33,390
I could be going home.
842
00:36:38,380 --> 00:36:41,715
Now, guys, that was
a very tough challenge.
843
00:36:41,750 --> 00:36:46,386
There were two outstanding
dishes tonight,
844
00:36:46,421 --> 00:36:49,289
and it just so happens that one
was savory and one was sweet.
845
00:36:49,324 --> 00:36:51,424
Gerron and...
846
00:36:51,460 --> 00:36:53,460
- Ashley.
- Gerron: Thank you.
847
00:36:53,495 --> 00:36:54,561
Aarón: Great job, young lady.
848
00:36:56,498 --> 00:36:58,265
- Thank you.
- Gordon: Amazing.
849
00:36:58,300 --> 00:37:00,467
But now comes the hard part.
850
00:37:00,502 --> 00:37:04,271
If we call your name, please
come down to the front.
851
00:37:05,607 --> 00:37:07,474
S.J.
852
00:37:08,510 --> 00:37:09,676
Cesar.
853
00:37:10,712 --> 00:37:11,678
Ralph.
854
00:37:16,351 --> 00:37:18,318
One of you is going home.
855
00:37:22,391 --> 00:37:26,660
Cesar, you got a lot of
things wrong tonight.
856
00:37:29,331 --> 00:37:32,399
But there were two
worse dishes than yours.
857
00:37:32,434 --> 00:37:34,367
Please, head back
to your station.
858
00:37:34,403 --> 00:37:36,670
It's a great relief
to know that I'm safe,
859
00:37:36,705 --> 00:37:38,471
that I'm part of the top 12,
860
00:37:38,507 --> 00:37:41,374
but I know if I keepperforming like this,
861
00:37:41,410 --> 00:37:42,609
my name is next.
862
00:37:42,644 --> 00:37:44,611
You live to fight
another battle.
863
00:37:44,646 --> 00:37:46,580
So I really need to buckle down
864
00:37:46,615 --> 00:37:48,648
and elevate what I'm doing
in this kitchen.
865
00:37:48,684 --> 00:37:54,487
So, it's down to S.J. and Ralph.
866
00:37:54,523 --> 00:37:57,223
S.J., you were brought
into this competition
867
00:37:57,259 --> 00:37:59,559
by Chef Gordon Ramsay.
868
00:37:59,595 --> 00:38:02,195
And, Ralph, you were brought
into this competition
869
00:38:02,230 --> 00:38:03,496
by Joe Bastianich.
870
00:38:03,532 --> 00:38:07,233
Both of you
fell from a great height
871
00:38:07,269 --> 00:38:08,368
with dessert.
872
00:38:11,373 --> 00:38:13,373
Gordon, who would you send home?
873
00:38:13,408 --> 00:38:16,576
Um, S.J.,
you just took on too much.
874
00:38:16,612 --> 00:38:19,613
Ralph, you didn't
give yourself enough time
875
00:38:19,648 --> 00:38:21,481
to master that dessert.
876
00:38:23,452 --> 00:38:25,619
So, I would send home Ralph.
877
00:38:25,654 --> 00:38:26,620
Aarón: Wow.
878
00:38:28,290 --> 00:38:30,457
- Joe?
- It's tough.
879
00:38:30,492 --> 00:38:32,525
Aarón: Yeah.
880
00:38:32,561 --> 00:38:34,661
The home cook
that I would send home,
881
00:38:34,696 --> 00:38:38,331
didn't have the technical
skills to execute,
882
00:38:38,367 --> 00:38:42,235
is wearing an apron
that I gave him.
883
00:38:42,270 --> 00:38:46,439
- I'm sorry, Ralph.
- Wow.
884
00:38:46,475 --> 00:38:49,576
I agree with
both Gordon and Joe.
885
00:38:49,611 --> 00:38:51,511
Ralph, this is
the end of the road.
886
00:38:51,546 --> 00:38:53,513
Thank you, Chef.
887
00:38:56,318 --> 00:38:57,484
S.J., get back
to your station, please.
888
00:39:05,293 --> 00:39:07,293
Ralph, you know,
889
00:39:07,329 --> 00:39:10,263
even though you and I
have become friends,
890
00:39:10,298 --> 00:39:12,432
I have to deal you
this devastating blow
891
00:39:12,467 --> 00:39:15,368
in order for us to pursue
892
00:39:15,404 --> 00:39:18,271
our mission to find
America's next MasterChef,
893
00:39:18,306 --> 00:39:20,373
and I'm sorry for that, Ralph.
894
00:39:20,409 --> 00:39:21,508
My love to everybody.
Thank you to the judges,
895
00:39:21,543 --> 00:39:24,511
and, uh, I've learned so much.
896
00:39:24,546 --> 00:39:26,279
Ralph...
897
00:39:26,314 --> 00:39:28,281
please place your apron
on your bench,
898
00:39:28,316 --> 00:39:29,282
and goodnight.
899
00:39:31,319 --> 00:39:32,686
One more thing.
900
00:39:32,721 --> 00:39:35,522
- Come on, brother.
- Bring it in, Joe.
901
00:39:35,557 --> 00:39:37,590
- ( Applause )
- Good job.
902
00:39:39,661 --> 00:39:42,595
I'm very sad to be leaving
the MasterChef kitchen,
903
00:39:42,631 --> 00:39:45,398
but I feel like I've accomplished
a lot since I've been here.
904
00:39:45,434 --> 00:39:47,267
I've learned so much,
905
00:39:47,302 --> 00:39:50,336
and I'm not going togive up on my dream
906
00:39:50,372 --> 00:39:51,705
of startinga Filipino restaurant.
907
00:39:51,740 --> 00:39:53,273
Thanks, guys.
908
00:39:53,308 --> 00:39:54,607
Shout-out to those judges.
909
00:39:54,643 --> 00:39:55,675
Shout-out to my mentor, Joe.
910
00:39:55,711 --> 00:39:57,510
I got a little misty there.
911
00:39:57,546 --> 00:40:00,413
Not only am I a better person,
but I'm a better cook.
912
00:40:00,449 --> 00:40:01,614
Bye!
913
00:40:08,657 --> 00:40:10,356
And just like that,
914
00:40:10,392 --> 00:40:13,593
we entered with 24,
915
00:40:13,628 --> 00:40:15,628
we're down to the top 12.
916
00:40:15,664 --> 00:40:18,331
Shanika: Oh! This hurts,
917
00:40:18,366 --> 00:40:21,634
'cause I was the cause of us
losing our apron.
918
00:40:21,670 --> 00:40:23,470
We're down to three aprons now.
919
00:40:23,505 --> 00:40:25,605
Aarón has four,
920
00:40:25,640 --> 00:40:27,540
and Gordon still has five?
921
00:40:27,576 --> 00:40:30,410
This competition
is getting serious now.
922
00:40:30,445 --> 00:40:33,480
Now, all of you, get some rest.
923
00:40:33,515 --> 00:40:35,615
- Goodnight.
- Goodnight, Chef.
924
00:40:40,756 --> 00:40:42,722
Narrator:
Next time on "MasterChef"...
925
00:40:44,359 --> 00:40:45,658
Halibut.
926
00:40:45,694 --> 00:40:48,228
...it's a Gordon Ramsaymaster class.
927
00:40:48,263 --> 00:40:51,698
The way Gordon's moving, it's
just like a surgeon at work.
928
00:40:51,733 --> 00:40:53,399
- And...
- Damn it.
929
00:40:53,435 --> 00:40:54,701
Only the sharpest home cooks...
930
00:40:54,736 --> 00:40:56,703
Gordon: Looks like
it's been mauled by a cat.
931
00:40:56,738 --> 00:40:58,538
- ...will make the cut.
- This looks like
932
00:40:58,573 --> 00:41:00,240
trying to clean a fish
with an ax.
933
00:41:00,275 --> 00:41:01,574
Then, a shocking twist...
934
00:41:01,610 --> 00:41:05,278
Two more talented cooks
will be leaving.
935
00:41:05,313 --> 00:41:07,247
...shakes upthe MasterChef kitchen.
936
00:41:07,282 --> 00:41:09,382
And that will happen right now.
74129
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