All language subtitles for MasterChef.US.S10E08.Joe.Takes.a.Risk.720p.WEB.x264-CAFFEiNE

Gordon: Previously
on "masterchef"...

It's your first
dessert challenge.

Your futures in this kitchen
are at stake right now.

Do not crumble under pressure.

Considering I'd never
done this before,

I'm pretty confident that
I've nailed this right now.

- Well done, all of you.
- Yes!

Make your way up to the balcony.

One of you have cooked
for your very last time

inside this incredible kitchen.

Evan, please place your
apron on your bench.

Noah: Let's go, evan!

Tonight...

We are now down to the top 16.

The home cooks fight
for immunity...

- Let's go!
- ...In an epic team challenge.

- Blue team! - Joe: Two captains
will teach the entire team

how to execute a
three-course italian meal.

Your future in this competition
depends on these people.

- Ah, you burned me.
- Oh!

- I know exactly what I'm doing. Trust me.
- Okay.

Joe: We've never done a
challenge this difficult

this early on, with this many
home cooks in the kitchen.

- ( bleep ) hell. - But, season
10, this is the time to do it.

( music playing )

- yeah!
- Whoo!

- Welcome, guys.
- Awesome.

- Top 16, baby.
- Let's go.

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

There we go!

- Uh-oh. I knew it.
- Oh, boy.

Fred: Oh, it is a
team challenge.

I hate team challenges.

A team challenge,

you have to give
up some control.

I'm used to being by myself.

I like cooking alone.

I hate putting my fate in
the hands of other people.

We are now down to the
top 16 home cooks

to the extraordinary 10th
season of "masterchef."

- come on!
- Yeah!

Wicked! Yeah!

Tonight, you have
a team challenge,

and the challenge
you face tonight--

the biggest risk
that I personally

have ever taken in
this competition.

( murmuring )

but first, let's
divide up into teams.

From bri to the right,
you're the red team.

From michael to the left, you're the
blue team. Please put on your aprons.

Jamie: It's a team challenge, and
you better get your team on point

or you're not gonna have immunity.
That's the bottom line.

I was on the losing
team the first time.

I'm not used to losing,
so at this point,

I'm just hoping I'm
on the right team.

Red team redemption, right here.
Let's go.

Now, all of you
take a look around,

because your future in this
competition depends on these people.

But there is one very
important aspect

that is still up in the
air-- your captains,

who today will have a lot
riding on their shoulders.

Because those captains are
heading to a restaurant.

And let me tell you something, it's one
of the best in all of los angeles.

It's a restaurant that I happen
to know very, very well,

because we will be going
to my restaurant...

Osteria mozza.

- Wow.
- Let's go, joe!

How awesome.

Two captains will have to learn

how to make a
gourmet, authentic,

three-course italian meal.

- Oof.
- So cool.

You will then have
to come back here

and teach the entire team

how to execute that meal for us.

- Ooh.
- Awesome.

- Let's do it.
- I like it.

This is the 10th anniversary
of "masterchef."

in none of those 10
years of "masterchef"

have I ever, ever brought
amateur home cooks

into the kitchen
of my restaurant.

Love that. Let's roll.

Now, if you think you
have what it takes

to lead your team to victory,

and you want to be the
captain, raise your hands.

( chuckles )

right, hands down.

Convince us, and joe especially,

why you should be the captain.

To start, I'm italian.

Done deal. Sign him up.

- That's fair, right? - That already
qualifies you for many things, but continue.

I have not lost any challenge
in the masterchef kitchen yet.

- Mm. - I have also worked
worked in several restaurants,

including in a 3 michelin star
kitchen for a month this summer.

- Good stuff.
- For starters, I'm literally a captain.

- You are a captain.
- As long as we communicate,

I feel like I can run this
team straight to victory.

- Interesting. - I'd love to get
in your restaurant and learn.

I have leadership skills. I
think I'm a great communicator.

I run a business. I have more
employees than teammates right now,

which means, you know,
I know how to do this.

Compelling, because
running a business

is a big part of restaurants.

Subha, you're the only one
who doesn't raise your hand?

You don't wanna
hang out with me?

I thought me and you in my
car, we could be pretty good.

Sexy subha and jazzy joe
down highland boulevard.

- Sexy subha and jazzy joe.
- No.

Leadership is all about
leading when needed

and following when needed to be.

- That's admirable.
- Appreciate that.

That said, from the blue team,

I've decided that I'd like
michael to be the captain.

Well done, buddy. You got this.
You got this, buddy.

From the red team, nick
to be the captain.

- Let's go, baby.
- All right.

- The nicks!
- Hope you guys are ready

for what you've signed up for.

Let's go. The car awaits.
Let's go to osteria mozza.

- Guys, you got this. Memory.
- Take notes.

- Remember everything.
- Good luck, man.

- All the little stuff. Pay attention.
- We believe in you!

Drive carefully, joe.

Joe: All right, boys, let's go.

My strategy is essentially to
take as many notes as I can.

I want to bring everything
back to my team

so that we can perfectly replicate
what I see at osteria mozza.

My overall strategy is
to really take charge.

I have my own business.

When I build a house,

I don't actually lift a hammer.

I'm gonna be
managing everything.

All right, boys, we're here.

- Here we go.
- Welcome to osteria mozza.

Liz is the executive
chef of the osteria.

This is michael, captain
of the blue team,

and nick, captain
of the red team.

- Hello, michael.
- Nice to meet you.

How are you, chef?
Nice to meet you.

So, today, liz will demonstrate

and teach you how to make
three of the signature dishes

- of osteria mozza.
- Awesome.

- Right, liz?
- Yeah.

First is a pasta course,

the ricotta and egg raviolo

with brown butter and sage.

It's a very simple dish.

It is just a pasta stuffed
with ricotta filling

and an egg yolk in the middle.

And when you cut into it, the
egg just oozes right out.

It has to ooze, though.

So, we are going to start

by making the filling
for the raviolos.

Joe: Start with the
ricotta, which is dry.

Grana padano dried
grating cheese.

- And then you have nutmeg.
- We're gonna do just a few turns in there.

It can be very
sharp and pungent,

so it's really a
very small quantity.

Liz: Now we're gonna
make the pasta dough.

Two cups of just regular
all-purpose flour.

Isn't this how your
grandma did it?

- My grandmother still does it this way.
- Nona?

- She's 99.
- Wow.

I think this is the most difficult
challenge yet, but at the same time,

making an italian pasta
dish from scratch,

is something that I did
with my family growing up,

and that's something that
joe and I share in common.

This is your make or
break time, okay?

If you mess this up,
you gotta start over.

Joe: The egg yolk, which is
the star of this raviolo,

will nestle into the ricotta.

The ricotta gets warm, the
yolk warms up a little bit,

but is still perfectly runny.

Michael: The pasta
dish is very simple.

There's actually not
very many ingredients.

It's all about technique.

Joe: What is the sauce
for this pasta?

Literally, butter and sage.

We're browning the butter

and frying the sage
in that butter.

So, as much as I feel confident

in my own abilities to cook,

can I communicate
it to my team?

I mean, this is basically
a game of telephone.

And see how bubbly
it is, and foamy?

That's perfectly browned butter.

- Amazing. - And joe's gonna
garnish with some grana padano.

- And this is ready to serve.
- Michael: Beautiful.

Go ahead, cut it open.

- Wow.
- Ooh, wow.

That's what you're looking for.

All right, second dish.
This is...

Lamb rack in a tahini and
dried persian lime marinade.

The marinade is very simple
and straightforward.

So, I'm gonna start here with tahini,
coriander, and smoked paprika,

and that gives it
really good color.

You notice the quantity of the
seasoning that she's using?

A lot of salt. Oh, my gosh.

I think if one of
you two figured out

how to season it properly,

you could probably win
the whole competition.

- It's that important.
- Right.

- Hmm. - So, this takes at
least seven minutes per side.

- Wow.
- So, when you're cutting the lamb,

you're following the bones.

You want it to be as close
to even as possible.

- Sure.
- For plating,

just a little
dollop of marinade.

Some broccolini, do a little
cross with your lamb.

And, obviously, the more
attractive piece on top.

- Wow.
- Next, we are going to do the sea trout

with the umbrian lentils and
the red cabbage sottaceto.

- We want the cabbage to be
soft, but not mushy. - Okay.

Okay, so, while the
cabbage is cooking down,

we're gonna start our lentils.

Joe: The lentils
are tricky, right?

Like, you get lentils around
a lot, they're like mush.

- Bad.
- Bad.

You want to feel each
one under your teeth.

This is tasmanian sea trout.

Salt the skin,

but not pepper it.

In order to get evenly crispy
skin, you hold it down.

And if your fingers slip,

the skin will slide right off.

You'll have, like, a bald fish.

Nick: There's a lot
of pressure here.

It's me versus michael,

trying to soak in as much
information as we can.

I have to be drawing diagrams,
I have to be taking notes.

It's sort of a crazy thing,
because if the captain

doesn't get the
right information,

then it's over and we lose.

Now I'm gonna teach you an
italian nona secret for real.

You have to finish
everything with olive oil.

See, adding fat will give it,
like, a creamy, sheeny effect.

All right, so here is, really,
your moment of truth.

Is your fish overcooked?
Is your skin crispy?

- Is your skin still on the fish?
- Both: Wow.

- I got really, really nice
crispy skin here. - Awesome.

- Wow.
- We're gonna get that right on top.

Take a little bit
of the cabbage,

- and that's it.
- Joe: Voila.

- Nick: Beautiful.
- Thank you.

Now, this is an osteria
mozza classic staple.

This is not entry level,
obviously, today.

You have to become not
only expert cooks,

but cooking instructors when we head
back to the masterchef kitchen.

You really have not
made this easy on us.

Nick: This is the first
time I've actually felt

really stressed in
this competition.

I don't know how I'm possibly
going to pull this off.

Best of luck. Liz, thank you.

- That was awesome.
- You're so welcome.

- Thank you very much.
- Thank you so much.

( music playing )

michael just needs to get here.
I'm ready to cook.

Absolutely, I'm ready to soak up

what he's got to
throw down, man.

No egos in the kitchen.
Nick's steering the ship.

- We all listen to nick.
- Yeah.

- Confident about your strategy?
- Very.

Who on your team are you
worried about, michael?

I don't think I really
have a worry right now,

'cause I've kind of
laid it out in a way

that everybody has a role.

Do you have any weak
points on your team?

If I am a good leader,

I don't think I should
have any weak points.

I totally agree. It's
time to get in there

and teach your teams how to make the
three-course italian meal that you just saw.

I want to see three
dishes of each course.

- That's one per judge, nine in total.
- Okay.

You will have one hour
to pull this off.

You better get moving,
'cause your time starts now.

Whoo!

Yo, guys, let's go!

Red team, let's go,
let's go, let's go.

Come on, come on, come on,
come on, come on, come on.

I want to see three
dishes of each course.

- That's one per judge, nine in total.
- Okay.

You will have one hour
to pull this off.

You better get moving,
'cause your time starts now.

Whoo!

Yo, guys, let's go!

Red team, let's go,
let's go, let's go.

Come on, come on, come on,
come on, come on, come on.

- We're gonna cut right to the chase
here, okay? - The clock is ticking.

- What's up, guys?
- Welcome back.

- How'd it go, buddy?
- All right. Good stuff, man.

We spent a whole day with
joe at the restaurant.

And we have three different
recipes we're doing today.

- Okay.
- Ricotta and egg raviolo,

which has the raw egg inside.

Second is a lamb rack
that's marinated

in a tahini and lime marinade
with grilled broccolini.

The last dish is a sea trout.

I'm breaking you
guys up into teams.

Sarah and shari, you
guys are on pasta.

This dish is extremely fragile.

If you break the
yolks, game over.

The lamb dish, noah and liz.
I know you can knock

this one out of the park.
Lamb, I mean, come on.

- That's you, right?
- Let's roll. Absolutely.

The fish dish is the
most complicated.

I'm putting all three
of you, but, dorian,

- I want you in charge.
- Okay.

Sam, you're actually gonna
be the one cooking the fish.

And, subha, I have a good
feeling you can handle

- some frickin' lentils.
- Absolutely.

- Jamie, you're a big fish guy, right?
- Yes, sir.

- Do you want to take the lead on the fish?
- Absolutely.

All right, let's do that.

With jamie, I do
want to put bri,

who's got that really
delicate plating ability.

So, there's a lentil
nest on the bottom,

fish on top, and then
the cabbage on top?

Exactly.

So, on lentils, that's
really fine knife work,

but if you're
comfortable with that--

- it's brunoise.
- It's brunoise, yeah.

I want the lamb station to be
handled by keturah and fred.

And then the shallots, are
they diced or sliced?

Those are really
finely kind of diced.

And then we got wuta and
renee on the ravioli.

You want to boil it as long as it
takes for the butter to brown.

The grated parmesan,
is it on top?

Yeah, you just do a
nice microblend.

I can help with that at the end.

In all honesty, is
this kind of challenge

too early for these amateurs?

I really don't know. We've
never done a challenge

this difficult this early on with
this many home cooks in the kitchen.

We might be pushing the
envelope, but season 10?

This is the time to do it.

Hey, guys, we're gonna win this.

- Get in here, get in here.
- Let's kill it today.

- One, two...
- Three.

- Red team.
- Blue team!

Let's go, guys. 50
minutes remaining.

- Let's go!
- Break!

Start separating the
eggs very carefully.

We also need to get the ricotta
strained in the cheesecloth.

I'm feeling extremely strong
right out of the gate

after mike explains
all the recipes.

How are we with the cabbage?

Go a little thinner.
A tiny bit thinner.

He's giving us out notes.
I'm ready to go.

Pick your lambs. Which lambs? I
think these are the two best.

I would say cut them all

- and see which get the most
beautiful cuts. - Absolutely.

So, for the brown butter, I
have a whole stick of butter.

Good. Yeah, you don't really
have to cut it up like that,

if you don't want,
but either way.

Nick is taking complete charge,

and he's making sure that our
flavors are exactly on point.

I'm trusting the kid right now.

All right, so, it's got
to be super salty.

- When you get a chance, nick.
- Like, way saltier than you think.

Nick, I need you at your
earliest convenience.

Everyone's calling my name and
getting me to help clarify things,

which is okay because I
couldn't have possibly

put everything down
on those pages.

First we cook the meat, and
then let's grill this off.

- That needs to rest and this doesn't.
- Absolutely, absolutely.

Pasta dough? Eh, whatever.
I've done it before.

It might not be perfect,
but I can accomplish it.

Renee, how's the dough?

- I'm getting it done.
- All right.

- Let's get it in the fridge
as soon as we can. - Yep.

So nick made ravioli as his signature
dish, which were very, very good.

I think nick has an edge, but I
think michael has the experience

and the maturity to drive
his team to victory.

This is joe's restaurant,

so we are not sending anything
out that looks like crap.

Nick: Hey, we've got 40 minutes.
We've got 40 minutes to go.

So the jeopardy this evening

is that one full team will
be facing elimination.

- And the winning team will be
safe on the balcony. - Yes.

I'm gonna get the
water on, sarah.

Okay. Salty as the sea.

I'm not worried about
the pasta itself.

I actually have a
pasta maker at home,

and instead of play-doh, my
daughter and I make pasta.

She rolls out the dough and I'm
cranking out actual pasta.

- It's looking good, sarah. It looks good.
- Thank you.

All right, darlin', you got some cabbage
in there? You want a little bit more?

- This is probably good, yeah.
- That's probably plenty.

I'm gonna add the balsamic
in, like, three minutes.

- Okay.
- Subha: Okay, lentils are going in.

- How you doing, subha?
- Good, good. So far, so good.

I feel very comfortable
cooking lentils.

There's over 30 varieties
of lentils in india,

and I cook them all the time.

Spatula, spatula.

- Rubber spatulas.
- Okay, here you go.

- Thank you.
- Yep. Whoo!

This looks awesome.

Noah: My grandma taught me

how to make a lamb
roast when I was a kid,

but I've never done a
marinade like this,

which makes me more excited
because that's why I'm here,

is to do things outside my
comfort zone and to learn.

- Mike, taste this.
- Mm.

- Dead on?
- Delicious. A little more salt.

It's not seasoned. I'll
let you season it.

We'll do your stuff, and taste it.
Taste, taste.

Then I'm putting lamb in it,
so make sure it's good.

Taste this.

- Boom. Nailed it, awesome.
- Yeah?

Remember, we're only doing
four pieces of fish.

Four that are the
exact same size.

Four of the best pieces there.

I've cooked fish hundreds
if not thousands of times.

But I took the first
piece of fish,

slapped it in a hot pan, and
the skin just slid right off.

Right off the bat, that
was kind of a bad omen.

Sam, please let me know
if you need any help.

I really don't, but I want to
fire more fish to practice.

- No cast iron?
- Nah, stainless. Hundred percent.

- They gotta be piping hot.
- Yeah, I know.

Gordon: 30 minutes to go.

We've got to get
cooking, guys, let's go.

Right, captain nick,
who's doing what?

So, we have renee and
wuta up on pasta.

I'm kind of floating over here, 'cause
it's kind of a tricky dish to do.

Okay, good. Who's
doing the lamb?

The lamb is that back row right
there with fred and keturah.

Then we've got bri, jamie,
and micah on the fish.

- Okay, keep it going.
- Yes, chef. Thank you.

Michael, how do you feel
where you are right now?

Oh, man, I think
everybody's kicking ass.

Noah and liz are on the lamb.

Dorian's in charge
of the fish station,

and sarah and shari
are on pasta.

- Everything tastes good, it's seasoned.
- So, what about the pasta?

- When are you gonna start rolling
that out? - The pasta's chilling.

- We got about four more
minutes on the chill. - Okay.

- Who's cooking the lamb? - I'm going
to do it in the next two minutes.

So, what's the big issue
with grilling it?

- Rendering fat.
- So be careful you don't burn it

- before you render it.
- Okay.

- Hi, joe. Hi, aarón.
- When are you gonna

start rendering this thing?

I'm gonna be putting it on in
a minute and thirty seconds.

- Who's doing the brown butter?
- I'm doing the brown butter.

Okay, don't take
it too dark, okay?

Make sure you know
when that point is.

- Again, be careful. Taste it, yes?
- Okay.

Michael?

- Is he ready?
- No.

I think it still needs
another minute.

That white was getting
a little higher

- last time I saw it, so don't move yet.
- Got it.

- Renee?
- Yes.

- Give me a w.
- W.

- Give me an a.
- A.

- Give me a t.
- T.

- Give me an e.
- E.

- Give me an r.
- R.

- Water.
- For?

- Pasta.
- Pasta.

- On.
- Oh! Duh!

Oh, my god.

I had a really stupid moment.
I apologize.

- Water.
- For?

- Pasta.
- On!

- Oh! Duh!
- Oh, my god.

I had a really stupid moment.
I apologize.

We're good, we're good.
Let's get two.

All right, renee,
go get the dough.

I'm feeling good. I had a
little bit of a dumb moment,

'cause I'm like,
"huh?" with the water.

But, hey, it's okay! You
know, I'm getting it.

- The pasta is rested. Does that
feel right? - Oh, that's beautiful.

- Oh, awesome.
- Yeah, that's really beautiful.

What we need to see
right now, gentlemen,

is the captains being less
vocal and more hands-on.

We can't have this
much liquid in there,

so I would figure out a way
to get some of that out.

Joe: Neither captain has cooked.

They're walking around
like a soccer coach,

- yelling at people.
- You can go a tiny bit darker.

- They actually burnt them a little bit.
- Okay, burn 'em.

There's gonna be a point that they're
gonna have to get in there and cook.

Let's go, captains.
Let's get in there.

Let's get hands-on.

My cutting board is
moving way too much.

I definitely need to focus the
most on the pasta station.

I think renee is struggling a
little bit with the dough.

We don't want to fold it, right?

'cause we're just
gonna make it dry.

This raviolo has to be perfect,

so I have to jump in
there and do it myself.

The dough looks so pretty.

- It does. Nice job.
- Thank you.

You did a really
good job with it.

Use the eggs as a guide,

'cause that's about
the size of the yolk.

- Sure.
- So we're gonna have room for about two

- plus the top.
- Okay.

So, wuta, when we
go brown butter,

I want to do, like,
two or three pans

just to make sure we're totally
good on it, all right?

'cause if it burns, we're totally
screwed with one of them,

- so let's do, like, three.
- Okay.

15 minutes remaining.
Let's go, guys!

Speed up, please!

I actually don't think that
you've seared it enough,

if I'm being very
honest with you.

- Okay, put them back--
- I don't like this.

Put them back on
the grill, then.

I'll let you be the
lamb master, okay?

I want nick to come to the
back a little bit more

and check on the lamb, because
I know how to make lamb,

but I don't know how to make
lamb to osteria mozza standards.

- Nick!
- One sec, one sec.

He does seem to be
quite preoccupied

with the pasta station,

but I do need him to give me

a little bit more guidance.

That's, like-- that's rare.

- Salt everywhere. - Salt everywhere.
Pepper only the non-skin side, okay.

- Yep, you got it.
- Jamie: I'm confident about the fish.

I know what pieces
we're gonna use.

I got one job, and
that's to make sure

that fish comes out perfect.
I mean, I'm the fish guy.

So the pressure's on at
this point, big time.

All right, what do we need?

- We don't need anything. Lentils are good.
- Lentils are good?

Why aren't you just using
that top part there?

The top part is just
gonna become the lid.

Yeah, I know, but they're
rolling more stuff out there.

What I'm trying to say is
why don't they finish two?

This is drying out. In two minutes
from now, it's gonna be dry.

- You'll never stick it together.
- Makes perfect sense.

When you start a
ravioli, you can't stop.

Joe: All right, put the yolk in.

Nick: So, we need to oil these
when we put yolks in, right?

Yes. That's perfect.
Now the big trick here

is getting the other pasta on
top, squeezing the air out.

Because if there's
any air in there

and you drop it,
it's gonna go boom.

You know, after this, we
don't have any more fish.

- Got it. I know exactly what I'm doing.
- Okay.

No stress. Done this before.

I understand that, but
you know you're not

gonna get the same heat as
you would on cast iron.

- I know you love these pans.
- Dorian, you gotta trust me.

I'm worried about this
fish sticking to this pan.

Just make sure there's
plenty of oil.

- I would like to use cast iron as well.
- Let's use the cast iron.

I really would. I know you
like stainless steel, but--

oh, no, no, no, no. I know
exactly what I'm doing.

I know-- michael,
you gotta trust me.

I know exactly what I'm doing.

- Cast iron.
- Dorian, I know exactly what I'm doing.

- Okay.
- Believe me, trust me.

Sam keeps saying he has
it, but he doesn't.

And because he doesn't have
it, he's gonna sink us.

If you let him put that fish
in there and it's not hot,

- it's not gonna get crispy.
- Sam, you didn't listen to me.

I gave specific
instructions to sam.

I told him to get
the cast iron pan.

And I turn around, and
there's stainless steel.

I don't know if it's ego
or what his problem is,

but we only have so
many fish fillets left.

Don't-- no. Keep your
hand on the fish.

Look, you lost the skin, dude.

I want these two
in the cast iron.

We're getting two of them done.

Get those pans roaring, guys.

They're already hot.
They're already on.

Skin down, do not
move your fingers.

That's the sear that we
were supposed to have.

Why are we cooking three different
fish in three different pans?

Because sam wasn't able to
get the skillet hot enough,

so the skin on the fish
wasn't getting crispy enough.

So are we gonna keep the
temperatures all the same?

We're gonna do the best
that we can, at this point.

But we've got three
times of jeopardy now.

- Right.
- They have to, guys.

- You want to win this, yes?
- Yes, chef.

- A hundred percent, chef.
- Come on, then, guys.

- Nick! Come quick.
- Yeah?

- Should this be looking like this?
- One sec, one sec.

Is that a medium rare? I would choose
the ones that are medium rare.

Some of these look a little
bit under, so I would--

- no, they're not.
- If they're not, okay.

Some of the lamb's
raw, by the way.

- Not on blue.
- Perfect, perfect, perfect.

- All right, renee, we're gonna
cook these, okay? - Yep.

So, red team, they're now
poaching the ravioli.

Now make sure it's brown. We gotta
time this really well, okay?

If you cook the ravioli
too early and it sits,

you know what happens
with that yolk.

Does it start to
coagulate a little bit?

- The yolk needs to be warm,
runny, and perfect. - Yep.

Yo, let's go. Someone should
go think about plating.

- We're on it.
- You don't need the pan to take it out?

- Yeah, but don't put them anywhere.
- We're good.

- We're good, we're good.
- I'll put it on the other side.

- That's fine.
- Okay. Let's calm down.

- Calm down.
- Look at me, team.

Everybody take a deep breath.
We're okay.

- Dorian: Thank you. - The fish looks
beautiful. The lamb looks beautiful.

- Thank you. Breathe.
- Everybody breathe.

Just gonna slide them in.

Slide them in, keep the egg up.

Make sure you get that
nutty brown butter.

Michael, sage. Now?

Shari: With our dish, I'm
worried about getting

that sage leaf crispy.

And michael keeps telling me

I need to wait for
the brown butter.

What time do we start the
burnt butter, michael?

Not yet. It's not brown yet.

Just till we get a light brown.

"wait, wait, wait.
Don't do it yet."

michael, sage. Do I put it in?

So I'm feeling very anxious,

because this butter
is not gonna brown.

Just keep it moving.
I'm here watching.

Perfect.

Gordon: Last two minutes, guys.

We only have two minutes,
so we gotta get this going.

Where is nick?

Keturah: I need nick
over here right now

because I have no idea
how to plate this dish.

- Nick!
- For the garnish--

there's not lemons on this garnish.
On this one.

Nick! Nick! I need you
to show me how to plate!

Show me one plate so
I can replicate it.

- Okay, what about the-- - just plate
it and then I will replicate it.

- That's all. - On top looking
pretty. Mixed in, mixed in.

You've gotta to be dressing.
Let's go!

- Did you dress these with the marinade?
- No, not yet.

You've got to hurry
up, please, michael.

- 90 seconds to go, guys.
- Just a minute,

and then you just dump
it onto the plate.

- Nick, taste the fish.
- Nick, how's this? Can you approve?

It looks awesome.
It looks beautiful.

30 seconds to go.

All right, let's go, let's go.

Grated cheese,
parmesan, that's it.

Wuta: How much parmesan?
Not a lot, right?

Just a sprinkling.

- On the top?
- Yes, just a sprinkling.

I got it. Just put
the greens in there.

Michael's not even
gonna have a chance

to look at the other two dishes.

This is a big mistake.

He needed to trust
them with the ravioli.

Aarón: All right, let's treat
it with love. Oh, my god.

Help him out, sarah!

Come on, get it on there.
Get it on there.

Aarón: Parmesan, let's go!

Shari, get 'em on the plate!

Ow! Aah, you burned me!

Come on, get it on there.
Get it on there.

- Grated cheese, grated cheese.
- Shari, get 'em on the plate!

- Ow! Aah, you burned me!
- Oh, my lord.

Aarón: Parmesan, let's go!

Gordon: Ten, nine, eight...

Judges: Seven, six, five...

- Hold on.
- ...Four, three, two, one.

- And, stop!
- Aarón: That's it!

- Yes! Let's go, blue!
- Good job. It's good. Hey.

- Was our butter browned enough?
- No.

Teams, please bring forward
your three-course meals.

- Up to the front, right now.
- Michael: Oh, ( bleep ).

We don't have shredded parmesan.

Gordon: Try and put them in a
nice straight line, please.

It is time to taste the
egg ricotta raviolo.

Red team first. Nick, can
you bring your dish forward

- along with the cooks who
helped execute it? - Yes, chef.

Nick: Looking at my dishes, I feel
proud of myself and of my team.

Typically, I'm used to being
the student, not the teacher,

and I've reversed
that role here,

and I think I've done a
really, really good job.

- Okay, visually. - Visually, I
love the height of the ravioli.

- Mine looks good. - Yeah, I love
seeing all those brown speckles

of the brown butter. That
allows me to really see

how you cooked that butter
down just the right way.

- Thank you, chef. - Joe: Yeah,
aesthetically, it seems spot on.

- Is the sage truly crispy fried?
- It is.

In fact, it is.

- Mine's a little bit darker
underneath, joe. - Yeah.

Gordon: We don't cook them.
We don't sauté them.

- Aarón: No, no, no, no. That's too much.
- Joe: That's too much.

Let's see if this yolk is spot on.
Very good.

Aarón: Yep, there you go.

- Joe: I think mine is perfect.
- Gordon: Mm-hmm.

Mine's delicious.
Pasta's not too thick.

A touch less cooking underneath

and you would have nailed
a perfect raviolo.

I think the brown butter
sauce and the sage

are exactly the way
they should be.

Joe: Yeah, it's pretty close.
It's really, really good.

There's only one
comment I would make.

- Who dosed the nutmeg in the ricotta?
- Nutmeg.

- Yeah.
- I did.

- Joe: Too much.
- Too much?

Yeah, too powerful.

Nutmeg is a very powerful spice.

It's a little bit dominant.

The cheese dosing, the
salinity, it's all spot on.

The yolk is obviously perfect. The brown
butter is great. The sage is crispy.

It's spot on. It just it's
dominated by that nutmeg.

- Okay.
- Thank you.

- Thank you.
- Thank you, guys.

Good job.

Okay, michael, please
bring up your pasta

along with the people
who helped execute it.

I'm looking around the table
and I think we have a problem.

The brown butter
did not turn out.

I just see a pool of butter
sitting on my plates.

- We might be in trouble.
- Gordon, you know this dish.

You've eaten it a million times.
You just saw the prior example.

- What do we think?
- Visually,

it looks like it's sat
in a pool of butter.

- Michael: Yeah.
- Joe: It would be a perfect butter sauce

if it was a simple...

( speaking italian )

like we say. Melted
butter and sage

is a sauce for a lot of pastas.

Not this one.

The problem is is
the burnt butter

gives that edge of
nuttiness and richness

that you really need to contrast the
egg yolk and the ricotta filling.

Michael, what else are you missing
other than browning that butter?

Michael: The grana
padano at the end, yeah.

You just forgot about the grana?

- No. We ran out of time.
- Okay. We saw that.

It was a bit of a
panic at the end.

- Yeah.
- All right.

- The sage is not crispy.
- No.

- Who was sautéing the butter?
- I was sautéing the butter.

I had asked michael
when to start it,

and he kept telling
me to hold off.

And I should have listened to
my instincts and just threw

- that sage in and just done it.
- I do take responsibility.

Right. All right,
let's see how...

Okay. Wait, is that a
little egg white in there?

- No.
- Oh, that's bad.

- Gordon: Egg white?
- Joe: Yeah.

- Can't rush that process.
- Who separated the eggs?

- Both: We both did.
- Joe: This is really raw.

Aarón: Ooh, yeah, that
is-- it's a little runny.

The pasta roll, that was nice.
Who rolled the pasta?

- I did, joe.
- Perfect.

- Thank you.
- So, my egg's undercooked.

It's a shame 'cause you got the finesse
of the ravioli absolutely nailed.

The thickness of the
pasta is beautiful.

And the use of nutmeg is perfect,
as opposed to the red team.

You know, making a brown butter
is taking it right to the limit.

- Right.
- They got right to the edge.

You guys didn't even go near it.

- Thank you very much.
- Thank you very much.

- Thank you.
- Thank you, chefs. Thank you, joe.

Our raviolo is not as
good as the other team's.

So right now, I'm
feeling a bit defeated.

We really need this lamb
to be cooked perfect,

and we need that fish
to be on the point.

Otherwise, I got that
black apron on again.

Red team, please bring up
your roasted lamb dishes.

Right now, it's one to zero, so
I'm feeling really confident.

I think keturah and fred did
the best they could have

given I spent the least amount
of time at their station.

So, visually interesting.

A little bit of a
different strategy--

serve the crusty end of one rack

and the centerpiece another.
Was that your idea?

- No, that was mine.
- Is that how she did it in the restaurant?

- No, joe, it's not.
- We couldn't get them to stand upright,

- so we tried to improvise. - But the
right way would have been this way.

- Ah, I see.
- Does that change anything?

- Yes, it does.
- Yes.

- Who actually sliced the lamb?
- I did.

- Very nice job.
- Thank you.

You really did a great job.
The slicing is perfect.

And you did even portions,

which was something we even
struggle with in the restaurant,

so that's a really terrific job.

Thank you, joe.

- So, my lamb's a little rare here.
- Okay, chef.

When you see lamb that rare,

what do you do with the
grill adjacent to you?

- Pop it back on the grill.
- That's right. For how long?

- Keturah: A few seconds.
- That's right.

- So why didn't you do it?
- My mistake, chef. Now I know.

What I enjoy here is the fact

that everything has
beautiful citrus.

I think you were a little
heavy-handed with the marinade.

That's very pungent
and very strong.

You just need a
little bit of that

to reconnect you to
the actual marinade.

- Yes, chef.
- Aarón: Too much.

For me, the broccolini are
a little undercooked.

But the crust on the
lamb is spot on.

It's good. It's
very, very close.

I think the flavors are spot on. I
think the broccolini's delicious.

The plate's fruitful. Unfortunately,
my lamb is way undercooked.

My lamb's a little better. You have a
little bit of variance from piece to piece.

- This is a perfect medium rare.
- Aarón: Yeah.

- Gordon: Yeah?
- Aarón: Mine's okay.

And also, the fat on
mine is rendered better.

This just got a little bit more
heat somewhere than yours did.

- Yeah.
- Yeah, but that's inconsistency.

- And that's not how you do it
at your restaurant. - Right.

- So, that's the bottom line.
- Thank you.

- Thank you.
- Yes, chef.

Joe: Okay, thank you.

Fred: It's a bit of
an unsettling feeling

because we had better
cooked pieces of lamb.

But just with the
time constraints

and us rushing to throw
things on the plate,

we just grabbed the wrong ones.

Okay, blue team, please
bring up your rack of lamb.

- All right.
- Noah: We're definitely down by one.

It's zero, one on us right now,
so we're dead in the water

if I don't knock this lamb out.
We're done.

My lamb is sliced and put
on the plate beautifully.

Who put the lamb on the plate?

- That's me, chef.
- Gordon: That looks appetizing.

Aarón: What I appreciate,
there's a direct connection

with the char of the broccolini
and the char on the lamb.

- Thank you, chef. - 'cause now we're
bringing those two elements together,

and I can see it visually,
so I love that.

Joe: I can tell right away that
the tahini sauce is more on par.

Not as dense. It's more liquid.

Certainly, the crust on
the lamb looks spot on.

- The cook looks perfect.
- Who cooked the lamb?

- Me, chef.
- All of it?

Noah: Yes, chef.

- Joe: Who made the tahini?
- Both of us did.

- A collaboration.
- Yes, absolutely.

So we could get the lamb
marinated and going.

We were tasting, tasting,
tasting, adding sauce.

Liz: And we really pulled
michael in to really just taste

along the way to make
sure it was on point.

- My lamb's seasoned beautifully.
- Thank you, chef.

Gordon: It's on point. A touch less
cooking on the broccolini for me,

'cause it's sort of
melting too quickly

and I want that little bit
of bitterness in there.

But it's absolutely delicious.

What you did that was so
insightful was the fact

that you took that marinade
with all the spices

and then the way that you
grilled it aggressively,

it bloomed those spices so
they're front and center.

So that right there is the
most memorable part of it.

Joe: The balance between
the tahini sauce,

the char on the
outside of the lamb,

and the perfect medium
rare on the inside

is the magic of this
dish, and it's spot on.

- Thank you so much, joe.
- Visually, flavor-wise,

it's almost a duplicate
of our lamb dish.

- Thank y'all so much.
- Thank you.

- Thank you.
- Really good.

- Well done.
- Thank you.

- Thank you.
- Thank you.

Noah and liz kicked ass today.

They came through big time.

I put them exactly where
they needed to be.

I tell you what. I think
it's pretty apparent

that the red team had
the best ravioli dish.

- Definitely.
- And the blue team had the best lamb dish.

- Gordon: Definitely.
- So it's one and one.

Meaning, boys, it all
comes down to the fish.

- Sea trout from tasmania.
- Okay, red team,

please bring down the
pan-roasted sea trout.

We won the ravioli. The
lamb went to the blue team.

It's like a horse
race right now,

but I know in my heart

this fish is cooked perfectly.
I know it is.

But there's always that
little devil on your shoulder,

"man, you might have
messed this up."

all I can think is if there's
three dudes on the planet

who can figure out a way
I messed this fish up,

it's these three
guys in front of me.

- Jamie, you cooked the fish.
- Yes, sir.

Jamie cooked five pieces of
the trout simultaneously

in two cast iron pans. I saw it.

We had them, so we may
as well try them.

- It was impressive.
- Thank you.

- Shall we?
- Yeah, let's try it.

- Who cooked the lentils?
- I did, chef.

- Gordon: In what?
- Micah: Chicken stock, chef.

Joe: I'll give you my criticism
as the owner of the restaurant

where this dish comes from.

- Shall we?
- Yeah, let's try it.

I'll give you my criticism as
the owner of the restaurant

where this dish comes from.

No comment.

It's hard for me to distinguish

this from the restaurant.
It's perfect.

- Oh, wow.
- Oh, my gosh.

- Thank you, joe.
- Thank you, joe.

- It's amazing.
- Thank you.

Technically, this
is beyond reproach,

and as close a replication of
osteria mozza as you can get.

I think for me, it just needs
a little bit of citrus

or another hit of lemon on
the top just to complete it

and put a ribbon
on the whole dish.

- Yes, chef.
- The tasmanian sea trout

is absolutely
cooked beautifully.

I've just got one
side of my plate

absolutely doused
in black pepper.

So that needs to be seasoned
from a height, not so close.

- Okay.
- But good job. Thank you.

Good job, brother.

- Thanks you.
- I have to tell you one thing, michael.

You have one tough
act to follow.

Please bring up your
sea trout dishes

along with the people who
helped you cook them.

I'm praying to everything

that our fish is
cooked properly.

We had our issues, but
we have beautiful dishes.

I'm just hoping that
we pulled it together.

Gordon: I saw three
different individuals

cooking three
different sea trouts.

So, what are the chances
tonight of having

three exactly the same
cooked sea trout?

I think it's gonna
be an uphill battle

considering we used
two different pans.

Who plated it? 'cause there's
way too many lentils.

Dorian: I plated two plates, and michael
showed me the first initial plate.

You have a four-ounce
piece of fish

with two and a half
ounces of garnish.

Joe: The problem here is these lentils
were cooked in a way where they broke

and all the starch is released,
so it looks like a minestrone,

like a pasta fagioli, where
you break the beans.

If you look at the red team's
lentils, they're shiny.

Remember? Olive oil in the
end, individual lentils.

We did add the olive oil,
but it was too late.

It was too late. Who
cooked the lentils?

- I did, chef.
- Yeah, you ruined them.

Let's take a look at the skin first.
This one's actually okay.

- This one is missing half the skin.
- Aarón: Mm-hmm.

Joe: So a bit overcooked.

You've got a lot of issues of
technical cooking mistakes.

The lentils are cooked poorly.
It's like a lentil soup

that you would sell for
two bucks in a cafeteria.

The sea trout's
overcooked, inconsistent.

The cabbage is actually quite good.
Crispy, seasoned well.

This is one of the most expensive
fish anywhere in the world.

Tasmanian sea trout, it is
a luxurious ingredient.

- Mine's white.
- It looks like canned salmon.

- Oh, lord.
- It's totally poached.

When we're heading
for the rocks, stop.

Time out. Come here.
Let's readjust.

- Yeah.
- The fact that you didn't do that,

the chances of getting this perfect
tonight is near impossible,

'cause you got three
individuals cooking one dish.

- Yeah.
- Thank you.

It's okay.

Okay, folks, we need to discuss.

Please give us a moment.

This shouldn't take long.

No, that's gonna
be pretty quick.

It's not that tough.
It's pretty obvious.

Gordon: I'm more in
shock with michael.

As the captain, you've gotta
use your resources and, uh,

at this point, it's not
cutting the mustard.

- We did all we could do.
- All right, let's go.

- Good job, guys.
- My god.

- Joe: Okay, guys. - You all faced
a massive challenge tonight,

let's get that right,
as your teamwork skills

were really, truly
put to the test.

Tonight was a big ask on
my part, on our part.

Unfortunately, there can
only be one winning team.

And I think we all know which
team is the winning team tonight.

The team that will be safe
from elimination is...

- The red team.
- Ooh.

That's right, son.
Good job, guys.

Nick and team, please
head up to the balcony.

- ( sighs )
- put on those white aprons.

- Good job, congratulations.
- Thank you, gentlemen.

- You guys did an excellent job.
- Nick: We've just won.

Our team was cool,
calm, and collected

in a way that I haven't seen
before in any team challenge.

And so I'm really happy with
the work I've done tonight.

Micah: Nick is the
reason we won.

His note-taking was perfection,

and I finally have immunity.

I have been in every single
elimination challenge.

It feels so good to be safe.

Blue team, you did not
come together as a team,

and now you have to
prove that some of you

still deserve to be
in this kitchen.

- Yes, chef.
- Hey, nick!

- Yes, chef.
- You are safe with immunity.

But because you are the
captain of the winning team,

as a bonus for leading
your team to victory,

you have a very, very
important decision to make

in the elimination
challenge tomorrow.

This decision will affect the future
of this competition big-time.

- Good night.
- Good night.

- Good night, chef.
- Good job.

Michael: I just lost
another team challenge,

and I let myself down,
I let my team down.

Dorian: I have to wear
this crazy black apron

of death and dreams again.

Elimination, here we come.

( music playing )