All language subtitles for MasterChef.US.S10E10.Gerrons.Wedding.720p.WEB.x264-CAFFEiNE

Gordon: Previously
on "masterchef"...

You are the most talented
home cooks in all of america.

Technically, this
is beyond reproach.

Bri, ceviche, one of
the best of the night.

- It's perfect.
- Thank you.

Wow. It just makes me wanna
reserve at wuta's place again.

- You're not ready to go home.
- No, I'm not!

You gotta trust me. I know
exactly what I'm doing.

Listen to your teammate.

Ah! You burned me!

Please respect our intelligence
and don't bring us crap.

Michael, liz, put your aprons on
top of your bench and head home.

- And then there were 14.
- Awesome! Awesome!

Gordon: Tonight, wedding
bells are ringing

for a masterchef favorite.

Last season's "masterchef"
winner gerron.

This incredible wedding
will be the site

of your next team challenge.

This is serious.

Joe: You will make the entrées
for this amazing wedding.

The losing team will
face elimination.

I am about to freaking explode.

Gordon: No one's actually
cooked at this level

for this many ever before.

Noah: Just falling apart.
They're really falling apart.

Gordon: What's that for?

- Flossing my ( bleep ) teeth?
- ( gags )

noah: I'm deathly
allergic to selfish.

- Oh, no.
- Steaks on!

The only thing we're
missing is the field.

Or do you wanna milk
that thing, it's so raw.

I almost want to die.

Wedding? It's ( bleep
) dinner for divorce.

( music playing )

guys, come on, this wedding
is gonna be amazing.

- Oh, wow!
- Holy cow!

Look how pretty!

It's a wedding!

Dorian: The wedding setting
makes me a little homesick.

I haven't been away
from my husband

this long since
we've been together.

- It's beautiful.
- It is so pretty.

But I'm here for a purpose.

I'm here to fight for my family.

It's season ten, and for
the first time ever

we're hosting a wedding inside
the masterchef kitchen.

You're probably wondering
who's getting married.

- Absolutely.
- Yes, chef.

He's a much loved member of
the masterchef family...

Last season's "masterchef"
winner gerron.

- Wow!
- Oh!

Gosh.

Fred: Oh, my god, it's gerron.

I don't think my heart
is ready for this.

Like, this is actually
kind of insane.

This incredible wedding

will be the site of your
next team challenge.

Now, your captains for tonight--

two cooks have really
impressed us individually.

We'd like to see how they
perform leading a team.

So, tonight, we'd like to put
bri and wuta to the test.

- Hey!
- Wow!

- Aprons on, please.
- Yes, red team.

Wuta: For this challenge,
I'm hoping to shine.

I'm ready to start
having people realize

that I'm a force to
be reckoned with.

Now, you guys get to pick
your own teams today.

Yes!

Wuta, who is number
one on your team?

My first pick is
going to be noah.

- Noah.
- Thank you, brother.

Wow. Why noah first?

I've watched his technique,
something that I struggle with,

and he's probably
cream of the crop.

- Bri, off we go.
- Okay. I choose fred.

- Oh! Thank you.
- Gordon: Why fred?

This is a wedding challenge,

and it's all about
making the plate

as beautiful as possible

and I know that fred is
very capable of that.

My strategy is to pick people

who I know will
mesh together well

and support me as their captain.

- Number two is going to be jamie.
- My man!

Wuta's strategy is just to pick
the strongest contestants,

the strong loud voices.

Nick.

Right, wuta, you have
a strong lineup.

You have a fish
cook, a meat cook.

- Yep.
- Who's plating?

Magic micah, let's go.

That's my plater.

Shari.

Renee, what team would you like to
be on right now, red or the blue?

I would love to be
on the red team.

On the red team. Interesting.

Fourth pick is who, please?

- Sarah.
- Noah: Let's go, alpha!

Let's go. Team alpha,
baby, let's go.

- Sam.
- Thank you, bri.

- Dorian, come on down.
- Noah: Let's go, dorian.

Team challenges have not
been good to me at all.

I haven't won one yet, so I
want this one to go well.

But at the same
time, I'm worried.

The red team has a lot
of strong personalities.

That could be a hindrance.

I'm gonna pick renee.

Thank you.

Okay, wuta, you picked first
and you get to pick last.

Keturah, let's go.

My nigerian sister.

Pick up the apron,
please, subha.

Subha: I'm the last
person to be picked,

so I'm feeling a bit upset

because I wanna be on a
team where I'm welcome.

Captains, please join
your teams, thank you.

This is the team that I wanted
from first pick to last,

but they're all strong cooks.

Bri probably didn't want some of
these stronger voices on her team,

but if I can handle seventh
and eighth graders,

I can handle some adults.

So, tonight the losing team
will face elimination.

The bride and groom
want filet mignon

and they want lobster.

Red team, you'll be
making the lobster.

We got this. I am jacked right now.
I'm super pumped.

My wheelhouse is seafood.

No way we're coming out
without it being perfect.

Blue team, you'll
be making filet.

Yeah!

Now, take some time

and come up with a plan worthy
of a masterchef wedding.

The guests will
be arriving soon.

Off you go. Let's do it.

All right, well, clearly
I can't cook lobster

'cause I'm allergic
to shellfish,

so let's start thinking of
where I'm going to be going.

Noah: I do not have a lot of
confidence in this at all

because I'm deathly
allergic to shellfish.

I know that I'm gonna be in
a hell of a lot of trouble.

So, I'm up for all
discussion, but I'm thinking

we do, like, a roasted
lobster tail.

Maybe like a purée. Jamie, I
see you saying something.

- What's up? - So we got one
of the best spots in the world

to eat lobster in charleston.
I've had it a hundred times.

I like to split 'em in half
and then I wanna stuff that

with some breadcrumbs,
parsley, garlic,

and then the meat from the
other half of the lobster.

- Noah: I like that.
- Wuta: Anytime I've had lobster,

it's always a big,
beautiful, tail meat.

Jamie has other plans.

I'm not gonna question
it because he's shown us

time and time again he really
knows how to cook fish.

It's a wedding. It
needs to be elegant.

- Yes.
- And with a roasted lobster,

that's kind of rustic.

- It needs to definitely be, like, clean.
- Yeah.

Clean lines and
good light flavors,

- 'cause that lobster is gonna be heavy.
- It's gonna be rich.

Okay, so I already
have some great ideas.

Let's do a pomme purée.
Who'd like to be on that?

- I'm gonna do the pomme purée.
- Fred. Okay, perfect.

And then pickled clamshell
mushrooms as well.

And we're gonna stand them up on the
plate so it looks super whimsical.

- I got the pickle.
- Shari. Okay, perfect.

- A red wine reduction sauce.
- I got that.

Subha, perfect. And
then the filet,

- we need a couple people on that.
Who would like-- - me.

- I'll take it.
- Yeah, I'll work with them on that.

Okay, so you guys just
work together, please.

Aarón: Welcome!

Appreciate you coming.
Thank you so much.

Hi, guys. Hey!

- Hey, guys.
- Good to see you again. How are you?

- Chef, you doing good?
- What's up, buddy? How you doing?

- How are you, beautiful? Good to see you.
- Good to see you.

Shari: This is a big challenge

and this is a lot of
pressure on our shoulders.

- Lindsay.
- This is not just any wedding.

Gerron is "masterchef" royalty.

Like, he won last season.

His standards are high.

We need to make this the
best day of his life.

So, obviously, tenderloin does
not have a lot of flavor.

- What are you thoughts on
tossing in some bacon - unh-uh.

- To start with that or
something-- - unh-uh. No.

I think we should keep the
filet kind of simple.

- Okay, cool.
- Salt and pepper only,

and baste with thyme and garlic.

That's great for cooking one
or two individual filets,

- but butter basting 45 filets
is not realistic. - Agreed.

- Let's all-- let's all talk.
- For crunch, would you like--

- we're gonna do a hard sear on both
sides, for sure. - Nick: Definitely.

- Then I think we rest it--
- no, you can't do a hard sear

because since there's no fat in
a filet, it will get grainy.

All right, we all need
to listen to each other.

- I know. I know.
- We do. We do.

Bri, do you wanna put
someone in charge...

- You're next. - ...Of cooking the meat?
Or do you just--

- because I'm just afraid...
- I can't even get my voice in.

...Renee and I have slightly
different styles for cooking.

I got my robe by a
perfect filet mignon.

Renee: I know beef.

I know steaks.

I know all the "moo"
that you need to know.

I just don't wanna be pushed off to
the side because meat is what I do.

I'm not even being respected
or heard by my teammates.

This isn't a good start for me.

- Excuse me, everyone.
- Hey, chef!

Please, all of you get to your seats.
Let's go.

We got this. Team blue, guys!

- Bri: Yes.
- Team blue.

Let's go.

Wuta: I'm just excited

that I'm gonna be cooking
for my masterchef hero.

The reason why I'm
here is gerron,

because I saw a chef
that looked like me,

who does what I do,

had that same passion that he
probably has in the classroom,

lay it all on the line in
the masterchef kitchen.

This inspires me a ton.

I look at my team, and I say we
have to hit this out the park.

How does it feel to be back?

I truly, truly am honored
to be able to do this

in one of my favorite
places on earth.

This is one dinner I promise
we will not screw up, okay?

Now, for the real reason
why we turned up.

Here comes the bride.

Gerron and brandi,

it is now time to
exchange your vows.

Do you, brandi, take gerron
to be your lawful husband

- until death do you part?
- I do.

Gerron, do you take brandi
to be your lawful wife

- until death do you part?
- I do.

Now, by the power vested in me,

I now declare you
husband and wife.

You may kiss your
gorgeous bride.

( cheers and applause )

please, all of you, help yourselves
to some amazing cocktails.

- We're married!
- We're married!

( indistinct chatter )

- this is so pretty.
- Yeah.

Teams, you will have 90 minutes

to make the entrées for
this amazing wedding.

30 minutes into our cook time,

we will be tasting a
single completed portion

of the dish that you intend
to serve to our vip guests.

Your 90 minutes starts now.

- Okay, let's go, let's go.
- Guys, we have to go this way.

- Here we go, guys.
- You guys need to move faster.

- You're in the way.
- Move, move, move.

Fred: 90 minutes
to make 45 dishes.

I'm definitely trembling,

but I'm trying my
best not to show it.

Are we gonna talk about it or
are we just gonna go into it?

We're good, trust me.
We got this.

Wuta: We have
really strong chefs,

so I'm trusting th

that they're making
the right decisions.

I don't want to
micromanage adults.

Ah, here they come. Ready?

Bri: Don't forget, we're
making that first plate

- for the judges to taste in 30 minutes.
- Yeah.

So if you need to make a
smaller batch to decide,

- do that.
- Yeah.

Subha, you want me to
help with the shallots

- so we can do them quick?
- Yeah.

Sarah: I've made
lobster before,

but cooking on a massive scale

is a much bigger deal.

- Like that?
- So-- uh, yep. But try not to break it.

- See how it cracked right in here?
- Oh, yeah.

- It's all right.
- Not only that,

they're not clean. We
have to clean them.

We have to devein them.
We have to kill them.

Wuta's vegetarian.

He's not even
willing to do that.

- Wuta.
- Yes?

- How many do you have done?
- Four.

Just make sure that
they look neat, okay?

Noah: Right out of the gate,

as a leader, wuta's
taken a backseat.

- Go grab me a lemon.
- Lemon?

- Yep.
- Sorry.

He's just rolling asparagus
with prosciutto.

Ah, ah, ah! Zest, not juice.

Our leader is not
establishing a gameplan.

Let me...

- We did not set the lines.
- Are you listening?

- I'm listening. - The left fridge
is the only fridge-- listen to me.

- We're talking. - The left fridge
is the only fridge that's ours.

"you do this, you do
that, you do this."

everyone's just throwing
things on like a buffet.

- All right, oh, god.
- What do you need?

- Right this second?
- He can't touch the lobster.

- Don't touch the lobster.
- You can't cut the lobster.

- Yeah, I gotcha.
- Red team, blue team,

judges' tasting in just
over 20 minutes from now.

- What did he say?
- What's he saying?

- Is everyone on that?
- I would speed up if I was you guys.

( bleep )

gordon: Just over 80
minutes to go, guys.

Our first portion in 20 minutes.

Yep, heard.

How fine do you need
this chopped, wuta?

Wuta? Wuta, is this good? Wuta?

- Wuta, is that what you want?
- Just for the judges, right?

Just judges tasting
right now, correct?

- Yeah, essentially. Yeah.
- Cool.

We don't need to tie these.
These are perfect.

Here, let's separate the ones
that are all consistent size

- with the little ones. - Are you
guys getting those steaks seasoned?

- We're about to. We're just--
- we're organizing.

- Okay.
- Bri, I'm gonna put the wine in now, okay?

- I think a little more.
- Little bit more?

- Thank you for checking.
- All right.

- Okay, bri.
- Hi. Yes.

- What's the plan?
- Okay, we're doing a filet

that's seared, finished in
the oven, traditional style,

a pickled clamshell mushroom.

We're gonna stand them up. It's
gonna look very whimsical.

And we're doing a red wine
reduction and a thyme oil.

Subha, do you know how to
make a red wine reduction?

- Yes, uh, joe.
- What's the most important thing

- about a red wine reduction?
- Shallots not too brown.

- They should be just translucent.
- Yeah, they have to sweat.

You should turn that down
actually a little bit, okay?

And then, bri, you as a captain
need to get in there, okay?

Timing is gonna be
essential here--

how long it takes for
that filet to cook,

'cause that's gonna determine
what you need to do for all 45.

- Yes, chef. Thank you.
- Right, wuta,

tell me about the dish.
What are you doing?

We're doing a
stuffed, uh, lobster.

- Whose idea was that?
- Jamie's.

Right. What are you
doing, young lady?

This is a fennel purée and
this is a potato purée.

We're gonna see which one works
better with the full dish.

I mean, naturally, the fennel will
go better than the potato purée.

- Right?
- Both: Yes.

- What are the blue team doing?
- Wuta: Potatoes.

I don't think the bride and groom
want to to see two pomme purée.

- Okay, chef. Yep, heard.
- So stick with the fennel.

- Gordon: Dorian, what are you doing?
- Getting the asparagus ready.

Right, so, he's doing
asparagus as well.

Right.

Does that sound like a lot
of time wasting there?

Wuta, are you listening?
I'm trying to help.

We're looking at 45 portions.

As a captain, look at me,
you seem a bit frazzled.

I'm lost for words
at this point.

I'm looking over and wuta
is a deer in headlights.

Gordon: Jamie, why have
you cut the lobsters now?

Well, 'cause I wanted to
get all the guts out.

- When you kill a lobster, what
happens to it? - Yes, chef.

- It dies.
- Yeah.

So what's the first
thing you've gotta do?

- Put it in the oven. Put it-- to cook.
- Cook it. That's right.

You can't cut a lobster like
that and leave it there.

All the goodness runs out of it.

- Do you understand?
- Yes, chef.

You two have got one
portion of fennel working.

- Micah: Yes, chef.
- This is not how to make a purée.

Look how chunky this is.

- How long is that gonna take to cook
that thick? - Quite awhile, chef.

We need to speed up. Wuta, are
you in control of this team?

- Uh--
- do you know what's going on?

We're making some
big, bold mistakes.

- Wuta: What's a mistake that you're
seeing? - No, but just-- the purée.

If I was making a purée
for a wedding tonight,

I'd be slicing on the mandoline.

If I slice it super
thin, what happens?

- It cooks way--
- it cooks faster.

No one's thinking, guys.

Keturah: Watching wuta right
now is giving me anxiety.

It's clear to me
that he's struggling.

He's trying to
listen to everybody,

and you know what they say about
too many cooks in the kitchen.

Oh, boy. Wedding? It's
( bleep ) dinner for divorce.

Bri, can you tell me how dark you
want these mushrooms sautéed?

Not too dark, because they
need to be able to stand up.

- So, red team is in meltdown.
First of all-- yeah. - Meltdown?

Jamie's cut all the
lobsters in half.

- Aarón: So they're drying out.
- Wait, is wuta in control of his team?

- No. No.
- Who's in charge?

- They're all doing their own thing.
- No leadership.

Blue team, a little
bit less confusion.

One variable, bri
has subha making

a red wine reduction sauce.

I don't know if I would
trust subha with the sauce.

- Okay, go ahead and strain it, okay?
- 10-4, captain.

Gordon: Ten minutes until
the judges' tasting.

I think we should
twine them, for sure.

- It's not gonna take long.
- Yes, it will.

I honestly am against
it, but do whatever.

- Y'all pushed me out of the way. I
normally cook steaks. - No, it's not--

- but it's-- it's whatever.
- Guys, no fighting, please.

They are not listening
to me at all

and I am about to
freaking explode.

- Yeah, awesome.
- Bri, I need you over here!

This is a waste of time because
they're already beautiful.

- They don't need to be tied.
- Okay, well, we need to focus

- on this judges' portion right now.
- Yes.

So just help sam, nick, subha,
everyone that you can right now.

Bri is a great leader,

but she is being
influenced by nick and sam

because they're masculine men.
"oh, they know meat."

- sam, is that good?
- It's perfect.

- Cool.
- It's nice and tight.

Red team, blue team,
judges' tasting

in just over two
minutes from now.

Gerron: Isn't it crazy
being back here?

- You're my wife, baby.
- I'm your wife!

Everyone, bring your finished
products over to the plating area.

I got the pickles.
They're behind you

- on the table.
- Awesome. Thank you.

Bri: I need the steak, sam.

- A little rare.
- Uh, it's a little rare.

- Wuta, speed up, please.
- Are we ready for lobster, captain?

Yes, let's get it on the plate.
Is that purée done?

- Yes, over there. It's at the
bottom of the plate. - Oh. Oh, yeah.

All right, I'm bringing you
a claw right now, okay?

- You ready to go?
- Yes.

Okay, so, visually,
first for me,

- where's the green?
- The herb oil, that's it.

- There needs to be more effort in there.
- Okay.

- Add a green element.
- Who cooked the filet?

- Sam.
- It's not even seared.

It's, like, poached. It
looks like boiled meat.

- I agree.
- Just-- just two seconds.

Oh, my gosh.

What's that for, flossing
my ( bleep ) teeth?

Wow. I'm sorry. That
won't happen again.

What you got right is the
actual seasoning is beautiful.

- Really beautiful.
- Okay.

- The sauce, this needs to come down.
- Yes. Yes, chef.

It's not bad flavor-wise, but
it needs to cook a lot more.

- Thank you so much.
- That's not a bad start.

The steak was not a
hard enough sear,

and then this is literally

- what I brought up to the judges.
- Yeah, no.

So we're not doing
the strings at all.

Use the shears, cut them off.

- Period.
- Renee: Thank you.

Guess what. I was right.

Tying filet mignon
is a waste of time.

Can I put you on your
own little task?

Can you come up with a green
element for the dish?

On our first team
challenge of the season

I got kicked off the
grill doing burgers.

Number one mistake.

They regretted it.

Let's do asparagus.
Let's do asparagus.

Can you handle that, renee?
Thank you.

This team challenge,

they're kicking me off
the damn filet mignon

and put me on vegetables.

- We got it, guys.
- Okay.

Wuta, I need the captain
over here, please.

- Thank you.
- Yes, chef.

Okay, in the dining room, look
at the dress, the attire.

- What is it?
- Uh, formal.

So we can't have claws cracked.

- They're not putting the bib on.
- I got you. I got you.

- Oh, dear. Who cooked lobster?
- Jamie.

And what's it seasoned with?

Parsley, and it's breaded
with breadcrumbs, onions,

a medley of things.

- Everything tastes
delicious to me-- - yeah.

Like, the lobster, the filling.

I just think the whole
format is wrong.

Gordon: What it
needs is finesse.

- Yeah.
- You're up against a filet.

I'm internalizing it 100%.

Okay? So get a meeting
and get it going now.

- Guys, bring it in real quick.
- Yeah.

We're on the lobster
because that's the most--

so, yes, please, can we do the lobster
like how I would normally do lobster?

Pull the meat on the top.

The sauce is perfect, but
let the meat be out.

If people wanna use a fork, that's
the only tool that they need to do.

Jamie: It's my fault.

Wuta put me in charge of
lobster and I messed it up.

- The seasoning was on point
with the lobster. - Thank you.

- But the execution was all over the place.
- Yeah, we're switching gears.

We may as well be sat
on end of the dock,

and we're in the
masterchef restaurant,

the masterchef kitchen.

Two previous winners in there.

I need you guys at your best.

- Yes, chef.
- You got it.

Make it look pretty, jamie. We
not in the back of your truck.

We're 30 minutes down. We
only got 60 minutes left.

We don't have enough
time to switch gears.

And if we switch
gears and mess up,

we definitely don't
have enough time

to switch gears again.

Wuta, what do you wanna
do with these claws?

- What did they say about claw meat?
- No.

They don't have anything
to crack it with.

We're just gonna do the tails.
Keep it nice and simple.

- All right, cool.
- Heard, captain.

Let's do it old-school style.

When I cook the tails, I usually
cook the tail on the outside.

- Like, I'll pull it out.
- Perfect.

That's the only way I've ever
served lobster to my mama.

Take off the little
arms, too, if you can--

the little hands
on the other side.

I think the pressure is
high for me on this dish

because it's really
important to show

that I can be a
leader in the kitchen.

So I'm putting sarah
on the lobster.

- Like this?
- Uh, perfect, yep.

And I really am hoping that
she can guide us to victory.

This is what we're gonna do.

You cut it straight
down the middle,

break all of these rib bones.

Then put your fingers inside

- and pop it on top.
- And pop the meat out.

Dorian: Every single thing
that the judges said

about our plate, I brought up.

So now we have to switch
gears, and it's frustrating.

I need help presenting
these lobsters.

Me and dorian are about to be
free to help you with that.

- Sarah: Awesome.
- Wuta: We can have four hands on it.

Now he's got sarah in
charge of the lobster.

We should not be
in this position.

How are the potatoes
looking, fred?

Fred: Straining them right now.

Gordon: Right, let's go, bri.

What is he doing?
What are you doing?

I'm passing it through
a sieve, chef.

Gordon: Oh, dear, oh, dear.

- Hey, blue team.
- Yes, chef.

How many days do you
think it'll take

to push a mashed
potato through there?

How do we make mashed potatoes?

Ricer. Ricer.

And we're sticking
that through there?

I've never seen mashed-- why are
you putting them through there?

I was trying to go and
remove any impurity, chef.

- It's a potato, you doughnut!
- Okayokay. Sorry, chef.

We don't need that extra step.

- You don't need that ( bleep ).
- Okay.

Come on! Is this all you've got?

I've never seen mashed-- why are
you putting them through there?

I was trying to go and
remove any impurity, chef.

- It's a potato, you doughnut!
- Okay, okay. Sorry, chef.

We don't need that extra step.

- You don't need that ( bleep ).
- Okay.

Fred: I basically want
to be any human being

except for fred
chang right now.

I almost want to die.

All the goodness is in there.
Look. Fred, taste that.

- How good is that?
- It was amazing, chef.

And I apologize. I will
not do that again.

I'm trying to help you.
It's delicious.

Knowing that I get
to skip that step,

it actually makes me
feel really relieved

because now I can just
finish the potatoes faster.

You gotta speed up, blue team.
Speed up, everybody, yes?

- Absolutely, chef. Thank you.
- Let's go.

Aarón: Sarah, that's
gonna take a long time.

- Dorian, get in there and help out.
- Break those ribs.

Don't touch 'em in the center,
'cause they have spikes.

So I've taken the
charge on this lobster.

We're gonna cook
it on the shell.

Y'all, this is taking--

- it takes a long time.
- It takes too much time.

We're gonna have all hands on deck, though.
It's gonna be quick.

I'm just trying
to teach everyone

so that we can knock these
out and get 'em in the oven

or they're gonna
be completely raw.

This is a lot of
manual work, guys.

You gotta do 45 of those.
Let's go.

40 minutes, guys.

So what are we using? Olive oil?

- Yeah, I think olive oil.
- All right.

Bri knows what we're doing
with the asparagus, right?

I'm gonna roast them, because it doesn't
take the bright green out of 'em.

- Let's blanch and shock.
- I think blanch and shock.

Okay, I'm just gonna be quiet. I'm
just not gonna speak my word.

- Renee, we wanna hear you-- - no, I got
kicked off steak, and that's what I do.

I cleared all that space off.

Shari: I feel like renee
is really abrasive.

In the team challenge, you
have to put your ego aside

and you all have to give,
otherwise you're going to lose,

and I don't wanna go into
another elimination challenge.

So, we need to get, like,
the eye on the prize.

We got this, renee. I know
it sucks, but we gotta--

we gotta get through this.
Come on, renee.

- Seriously stop. Look at me. Stop.
- Nope. Nope, I'm working.

- I'm working. Don't slow me down.
- Listen. Come on.

Renee, we need to be
in a good attitude.

- Come on.
- I am in a good attitude!

I don't give a damn no more.

Just tell me what the hell
to do and I'm gonna do it.

You gotta speed it up, sarah.

You gotta get somebody there.

Noah, I need your
big hands in there.

Gonna get my gloves on.

Being deathly allergic to
shellfish, I'm feeling nervous.

- I can do this.
- Go like an assembly line.

I'm cutting straight
down the spine.

I start cutting the lobster
open, ripping the meat out,

getting it all in my face.

Here we go. I am itching
like a ( bleep ).

My throat's
starting to seal up.

I'm starting to literally
try to get my nose clear.

Oh, no.

As ridiculous as this is, I'm
putting my life in danger

for the betterment of the team,

because I want to win more

f than anything on this planet.

I've got my epipen
in my side pocket.

I'm a juggernaut. I'm ready
to run through a wall.

It's time to freaking
get there or get out.

- You okay over there?
- Yeah, I'm good.

- Stuff these up, noah.
- Yes, chef.

- I need things in the oven.
- Come on, let's go.

So, blue team, they've
gotta be super careful.

It's all about the timing
when you cook a filet mignon.

- You can't cook that and let that
rest and cook it again. - Nope.

- You need to cook and go.
- Yo, I think we should

put some in the oven
now or something.

- I don't think so. I don't think
we should. - Okay, okay. All right.

We have three ovens
to work with.

I got a good one for you.

So now they've shifted
gears, the red team,

so they're gonna
roast the whole tail

- which is easy to access.
- Good, good idea.

Gordon: The thing
is, the red team

overcomplicated their
lobster to begin with,

which has set them back.

And now you've got one,
two, three, four, five,

in fact, six of the red
team all on the lobster.

- All right, we're doing good, guys.
- We're doing great.

We're getting it now. Looks
like we got a system.

That's what I'm
talking about, guys.

All right, guys, there's
just under 30 minutes left.

I'm gonna leave
this to you guys.

I'm gonna go check
in on the party.

See you later, boys.

Just under 30 minutes remaining.

Yes, chef.

- Hello, bride and groom.
- Hi!

- Hey, joe.
- What do you think coming back here?

What are your memories
of this place like? Fun?

You know, winning "masterchef"
was a dream come true.

And to be back and be able to, you
know, experience my wedding here

is just, like, unbelievable.

I just need the
food to be perfect,

so that I can go home
and sleep at night.

Please gauge the done-ness
of the lobster.

Absolutely. Those have been
in there for ten minutes.

These have been in there
for seven minutes.

The stuffing's falling out.

- We gotta-- - what happened to these?
What's going on?

- They're just falling apart.
They're falling apart. - Why?

I have no idea. They're
literally falling apart.

Sarah: Our lobster
looks mangled--

popping up in the oven,

the stuffing's
going everywhere.

We've ( bleep ) this all up.

We're talking about
someone's wedding.

We can't serve them
a messed up dish.

This whole pan is
not neat enough.

Wuta, 26 minutes to go.

We are running out of time

and if we don't figure out a
way to deal with the lobster,

- the red team's done.
- Sarah: Come on, keep moving!

Gordon: Red team, get a grip!

Oh, my lord.

We've ( bleep ) this all up.

- The stuffing's just, like, popping off.
- Falling off.

That's all falling off.
We got a disaster here.

What'd you do? Put
them in water?

- Yeah, we blanched them.
- We blanched them first.

What's happened now,
they've gone in there raw.

What happens when you hit
them with that naked heat?

- Yeah, they shrink.
- So, how do you rectify that now?

Cut that in half, stuff it,
and put it on the plate.

Just half the shell, 'cause
they've all curled up.

All right, guys, new plan.

We got roughly 20 minutes left

and we gotta come up with a
completely different idea.

Give me a tray to put these on.

And they need to be brushed
with butter, guys, okay?

Because the meat's curling up,
we gotta take all this meat,

cut the tails in half, and
then load meat back into them.

It wouldn't be
that big of a deal,

but there's 45 daggone lobsters.

After you clean it off, put
that lobster meat in there.

Not much. We gotta make sure
we have enough stuffing.

Wuta: The stakes
are extremely high.

I'm cooking for
one of my heroes.

The thought of letting down gerron?
It hurts.

15 minutes to go.
Here we go then.

- Are the steaks going into the oven?
- Yes.

Can someone temp them?

- Because nick and I are still
on the stove. - Yeah. Let's--

- they need to go in the oven.
- Yeah, I agree.

- Right, what are you doing now?
- I'm tasting these things.

You're tasting what?

Hey, you may be
drunk in a minute.

Stop tasting the
( bleep ) thing!

- He needs to do something.
- Grab a ricer.

- Okay, okay.
- Help with the potato. Let's go!

Subha: Absolutely.

Folks, one of the proudest
moments of my professional life

came from coaching this man

to becoming america's
ninth masterchef.

Yeah!

Brandi, you're a lucky woman.

Thank you. I am.

So congratulations
to both of you.

- Cheers. Cheers to everyone.
- All: Cheers.

- Butter, butter.
- Yes.

Noah: My face is just
getting really itchy.

I'm gonna need some
benadryl on the fly.

- Now, wuta. Wuta, look at me.
- Yes.

You're the captain. You
control your team now.

Look at your plates. Make sure
they're all the exact same.

- Yes. Yes, chef. - Lobster goes
on last. Try not to slide the food

on the plates, guys. It
goes on once and once only.

I don't want anything
to go under the shell.

Then we'll put the shell
right here and clean it--

- and swipe.
- Perfect.

- How's the reduction?
- Subha's got the first batch of sauce.

Great. Okay.

- Renee, can you plate the asparagus?
- Okay.

Find that presentation.

How are you doing yours?

Because mine's, like,
looking kind of lumpy.

- I'm rotating the plate if I need to.
- Okay.

Bri: Everybody knows me
as the plating queen,

and I wanna show that it's true.

Every dish needs to be clean,
nice, elegant, refined.

- Do you like that? - It needs to
show a little more on the edges.

- A little bit more on the edges?
- Yeah.

The steak is gonna cover
some of it, too, fred.

- So...
- Yeah.

Hello. How are you, guys?

Welcome back to the
masterchef kitchen.

- Cheers, joe.
- We did your wedding in season nine.

- How was that experience?
- It was great.

I mean, there was definitely
some issues in the food.

- I remember that. - So I think, you
know, having steak and lobster,

it's something that these home cooks
should be a lot more familiar with.

Keep the classics
and do it right.

Aarón: No, no. Nick, you gotta
pull it off the flame, buddy.

Now what you're doing
is just burning that.

Put it off your flame.

Nice to see all these
familiar faces.

- Everyone excited?
- Yes.

What's it feel like
coming back here?

- A lot less stress.
- Gerron chose

as his favorite proteins
filet mignon and lobster.

How difficult do you think it is

to take those luxurious proteins

and create a dish that's meritorious
of this monumental occasion?

They've gotta nail the
cook on the lobster.

- We get rubbery lobster, we're gonna
be-- - yeah, I don't wanna be--

- we're gonna be disappointed right here.
- But not only rubbery.

Most people eat lobster poached,
lobster rolls-- simple, simple.

Now you gotta make it like
a gourmet banquet dish.

Breaking down the lobster
is gonna take them time.

So I don't know how much time
they have to cook, but--

- 90 minutes. - That's a lot of
lobster to cook in 90 minutes.

For sure.

- Sam, can I have a little more oil?
- Yeah, take it.

Sam and I are working through
as many steaks as we can,

and sort of keeping a bunch of
different timers in our heads

to know when to flip
all these steaks.

- So you think we have enough, yeah?
- Well, nick, we have 27,

plus two, four, six.

I'm worried, because
we have 45 steaks

that we have to present
all at the same time.

It's gonna come down to
the wire no matter what.

Bri: Nick, sam, how are
those steaks looking, boys?

- They're looking good.
- Bri: And they're temping good?

- Uh, they still have to
finish in the oven. - Okay.

All right, everyone. Seven minutes left.
Let's go.

40, 41, 42, 43, 44, 45.

- Yes, sir.
- Good.

Noah: Micah, that's
looking beautiful.

My god, that looks beautiful.

- Nice job. Nice job.
- Guys, circle.

- Mashed potatoes need to be a circle.
- Fred: Circle?

- Okay, okay.
- Okay, are these steaks ready?

- Hold on a minute.
- Those steaks are ready.

But just come here.
Just touch them.

- I didn't check.
- I know.

You need to check them, though.

- Who cooked these?
- Nick and I cooked.

Oh, my gosh.

- Blue team. Blue team!
- Guys, guys, guys!

- Yes, chef!
- Turn around!

Oh, my gosh.

It's raw. It's simply
not acceptable.

The only thing we're
missing is the field.

Or do you wanna milk
that thing, it's so raw?

- Come on, guys, please.
- Yes, chef. Okay.

Gordon: This is
"masterchef" season ten.

Come on!

The only thing we're
missing is the field.

Come on, guys, please.

Renee: This is a disaster.
Time is about to be up,

and nick and sam's
filets are still raw.

But you know what?
Who got kicked off

of doing filet mignons?
This girl did.

I'm gonna take control now
'cause I'm embarrassed.

All right, so you two are
in charge of the meat.

- Yes, chef. Yes, chef.
- You go back on to your stoves.

- You, come here.
- Yes.

You two-- stop! Get down here.

No, subha. Not you, us.
Subha, you come over here.

You're with her!

- Yes, chef. Okay.
- Come here, subha.

So we got two, two, and
two, and the captain,

and you don't move from there.

Nick: Gordon has essentially

taken over our team,

and it's embarrassing.

The only possible
way we have hope

at winning this challenge

is if the other team

really screwed up their dish.

We have to hurry up. Come on.

Jamie, what do you
need help with?

These aren't quite done.
It's gonna take

to the last second to get
it cooked all the way.

Oh, my god, that stinks.

- ( coughs )
- you all right?

- ( coughs )
- get away from the lobster.

- I am dying.
- We'll put it on broil, okay?

- I need you to keep an eye on the
lobsters over here. - I got these ones.

- Guys, how we looking over here?
- We're doing great.

Spoon, spoon, hey. ( whistles )

- how long, please, sam?
- Done.

These are gonnbe a
little over I think.

- You okay? You okay?
- Yes, chef.

- Yeah, absolutely, chef.
- Slow down. Slow it down.

Backs, please.

Subha! Psst. Earth to subha!

Steaks are ready. Get out
of the ( bleep ) way!

- Tongs? Psst! Tongs?
- Yes, I'm wiping up here.

- Chef, I-- I have tongs.
- Come on! Steaks on!

- Subha, there's tongs behind you.
- Yeah, yeah.

- ( bleep ) now!
- Sorry.

All right, let's get some
lobster on the plate.

It's still cooking. It's still cooking.
It's still cooking.

- Here, here, here. - Guys, put the
tray right here closest to you, guys.

- Get another tray, jamie.
- Coming right now.

Two minutes, everyone.
I need garnishes on.

I need lobster plated. Let's go!

Everybody is on one end. Micah, we
got plates down here, sweetheart.

- Guys, spread out.
- Come on.

Split the mushrooms into two
so we can all work with you!

Okay, okay, okay.
Okay, okay, chef.

No, it's not okay! Not
( bleep ) at all.

Subha, you gotta clean.
Buddy, you're spreading.

I am cleaning there.

Wuta, you do inspection at all of them!
Bless them!

There's no breadcrumbs
right there on this one.

Zero on that. Zero on this one.

- The plates still gotta stay clean.
- Then clean them, dorian!

- Let's move. We've got 30 seconds left.
- Let's go! Let's go!

- We got time. Move!
- Someone I need cleaning plates.

- But I'm cleaning--
- it's okay.

I'm going after
subha and cleaning.

- Come on.
- Aarón: Ten, nine, eight,

- seven, six, five... - Breadcrumbs
right here. Breadcrumbs right here.

...Four, three, two, one.

Hands in the air. Well done.

- Thank you, chef.
- Dang.

Let's go. Service, please.

Sam: Time is up.

I'm just really hoping

that we got cooked
meat on the plate.

- I would eat it.
- Renee: I'm pissed.

Bri was not being vocal at all.

But we finally got these
freaking plates out,

and hopefully, fingers
crossed, we win.

- What a nightmare.
- Guys, I'm happy with these plates.

Jamie: Well, I made a bad
call in the beginning,

but the lobster was definitely
more of a challenge

than I would have anticipated.

Wuta says that they
look done to him,

but I think it
looks like a mess.

So, we'll see.

Okay, gerron, brandi,
so, here we have it.

We have a lobster baked
with bread stuffing

with purée of fennel,
a beurre blanc,

and then asparagus in
prosciutto di parma.

From the blue team,
we have the filet,

potato purée, sautéed
asparagus, red wine reduction,

- and pickled mushrooms.
- Oh, wow.

Which dish speaks to
you more and why?

The red team's dish
speaks to me more.

I just think it looks
really nice on the plate

- and I like the scrape here.
- You like it.

- Gerron? - Agreed. I would say
that the red team has a lot

of finesse when it comes
to this fennel purée.

But then also this lobster,

and the ability to put a lobster
stuffing on top of the lobster.

- That's boss. I like that.
- Very good. Right.

- Dig in. Buon appetito.
- Brandi: All right.

Thank you, joe.

Denise: I like the red
team's lobster a lot better.

The breadcrumbs
were really good

and it had a really good flavor.

Christopher: Both of
them are seasoned well,

but I prefer the blue dish

because the taste, the seasoning,
and the way it was prepared.

I like the red team's lobster
over the blue team's steak

because of the breadcrumbs.

The stuffing was really good.

Patricia: I prefer the
blue team's filet mignon.

It was seasoned perfectly,

and I like the way
that it was cooked.

I don't taste the red wine sauce

- as much as I would like.
- No.

But it does have a great flavor,

- and well-seasoned.
- It really does.

I think it's hard
to season a steak

- to perfection.
- Right.

And the blue team has
definitely done that tonight.

Ralph: I think the red team's
lobster dish nailed it.

The blue team definitely
undercooked their steak.

So, if I had to vote, I think
it'd be for the red team.

Brandi: I don't know.

Taste the lobster and
tell me what you think.

My lobster seems a
little undercooked.

It's kinda chewy or something?

- Mm-hmm.
- Yeah.

Yeah.

That's definitely undercooked.

Yeah.

That's definitely undercooked.

Ooh!

All right, just checking in, bride
and groom. How are things preceding?

You're getting through
all these dishes?

Uh, the red team, my
lobster was uneven.

Joe: Obviously, it
missed the mark.

- It's raw. Yours is raw as well.
- Gerron: It's raw.

- It's just really, really inconsistent.
- Filet is good, though?

- Oh, man, the flavor.
- The filet is excellent.

- Loving the filet.
- Thank you, joe.

The lobster is actually cooked through.
I took a piece of it

that you guys were like, "I'm
not sure if it's cooked."

I took a piece of that.
It's cooked.

I think we did enough
right on this plate.

I think we had a lot of
different components

that all came together.

Guys, eat some lobster.

Eat some lobster. Enjoy it.

As a team, I can
look at these guys

and feel like I led
them into victory.

How was tonight's lobster?

- Ehh...
- Man: Kind of a car wreck.

- Yeah?
- Y'all doing good over here?

- Look at that.
- Dude.

- What's wrong?
- We got some sashimi here.

- You got raw lobster.
- I mean, that's not even--

it's just kind of butchered.

Now that the cook's over,
all we can do is wait.

I just really hope
they enjoy it.

I haven't been this nervous
at a wedding since my own.

It's bigger than the
competition right now.

It's about giving people a
nice meal for their wedding.

- ( inhales )
- you all right?

Noah: Just itchy and
puffy and I took, like,

three benadryls,
an antihistamine.

So I'm gonna be passed
out in about two hours.

- You're about to be knocked.
- Does this help with that?

- This is just breathing.
- It helps with the breathing.

Just breathing in
that lemon oil, baby.

What an amazing evening.

Brandi, gerron,
thank you so much

for giving us a chance to
host this incredible evening.

Now it's time to meet
your talented home cooks

that executed tonight's dinner.

- Whoo!
- The red team and the blue team.

- Let's go. Let's go.
- Both: Thank you.

- Yeah!
- Whoo!

We all wish you a lifetime
of health, happiness,

- and of course great food.
- Brandi: Yes.

Thank you so much.

Unfortunately, as we know,
it isn't all good news.

One of you two teams is safe,

the other team will be
facing elimination.

Now, the fact of the matter is
that we tasted all of your food.

We spoke to all the guests.

Gordon: And we were completely
embarrassed to find out

a number of dishes prepared

by the losing team
were undercooked.

That is unacceptable.

The winning team did have
some bumps along the way,

but were able to serve a
delicious meal in the end.

That's right, the winning team,

the team that will be
safe from elimination--

and all you guys, season nine,
you know how that feels, right?

- Yes.
- Yeah.

Congratulations goes to...

The...

Blue team!

Oh, my god! Oh, my god!
Oh, my god!

Great job! Great job!

Bri: We had some
road bumps for sure,

but this is my third win,

and I can't help but start
gaining some confidence.

Winning immunity means that
I'm just one step closer

to that masterchef title,
which is why I'm here.

Blue team, congratulations.

Our bride and groom
absolutely adored it.

- So did our guests.
- Joe: Good job.

- Thank you.
- Good job, guys.

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

Red team, sadly, the dish wasn't
executed to masterchef standards.

You will be facing elimination.

- Again.
- Head back into the kitchen

and start clearing down
both teams' kitchens.

- Thank you.
- Yes, chef.

Wuta: I had this
great opportunity

to produce something
memorable for them.

But the lobster
was undercooked.

That's really embarrassing.

Nobody wants to go to a
wedding and walk away saying,

"eh, I'd rather have the beef."

- I'm sorry, guys.
- It's not your fault, dude.

- Yeah, but it is.
- I'm willing to take my lumps.

You can't shift gears five
times in an hour and a half

and expect to come out
with a good product.

It's my fault because my idea,

the judges did not like
when they tasted it.

I didn't have a plan, you know?

We didn't execute because
I was overwhelmed

with looking at all
these different parts.

Wuta: I actually blame myself

because he who wears the
crown falls on the sword.

So, I deserve to be
in the elimination

because we let gerron down.

( music playing )

thank you for enjoying
our special day with us.

And it's that much
more meaningful

that all of this is taking place
in the masterchef kitchen.

- Love you guys.
- Love you, too!

- We love you, gerron!
- Hey!

( music playing )