1 00:00:01,470 --> 00:00:02,338 Previously on "MasterChef"... 2 00:00:02,639 --> 00:00:06,012 You have to cook a restaurant-quality barbecue plate. 3 00:00:06,012 --> 00:00:08,150 - Get your proteins on. - Let's go. 4 00:00:08,150 --> 00:00:10,955 I'm making a red snapper wrapped in banana leaves. 5 00:00:10,955 --> 00:00:13,426 - I hope it pays off. - I'm doing a surf and turf "Mexicana." 6 00:00:13,426 --> 00:00:15,531 - Can you execute, is the question. - We're about to find out. 7 00:00:15,531 --> 00:00:19,271 You played the grill like a piano. Congratulations, Wayne. 8 00:00:19,271 --> 00:00:21,577 Yes. Feels amazing to know I'm in the top eight. 9 00:00:21,577 --> 00:00:25,050 Even though the immunity pin is no longer in play, 10 00:00:25,050 --> 00:00:27,121 you'll still receive a game-changing advantage. 11 00:00:27,121 --> 00:00:30,060 Sadly, the snapper is really overcooked. 12 00:00:30,060 --> 00:00:34,537 The home cook leaving "MasterChef" is MD. 13 00:00:34,537 --> 00:00:36,305 Love you, MD. 14 00:00:36,305 --> 00:00:39,713 Tonight, the top eight face their biggest challenge yet. 15 00:00:39,713 --> 00:00:41,349 - The wall. - Not fun. 16 00:00:41,349 --> 00:00:44,322 You will cook on opposite sides of this wall. 17 00:00:44,322 --> 00:00:48,496 But you must create dishes that taste and look identical. 18 00:00:48,496 --> 00:00:51,369 Tonight is a double elimination. 19 00:00:51,369 --> 00:00:54,341 - Wayne, you get to pick the teams. - Oh, hell. 20 00:00:54,341 --> 00:00:56,112 - Can you hear me? - Yeah. 21 00:00:56,112 --> 00:00:57,414 - Say that again? - Jennifer! 22 00:00:57,414 --> 00:00:59,152 - You think she understood? - Oh, my God. 23 00:00:59,152 --> 00:01:01,156 - I don't know if I like this sauce. - What? 24 00:01:01,156 --> 00:01:02,559 - Did you put it in already? - No! 25 00:01:02,559 --> 00:01:05,130 - What? - Everything that could have gone wrong... 26 00:01:05,130 --> 00:01:06,365 - Jennifer! - ...did. 27 00:01:06,365 --> 00:01:08,403 - We're in big trouble. - It's gonna be okay. 28 00:01:08,403 --> 00:01:10,141 That tells the whole story right there. 29 00:01:10,141 --> 00:01:13,446 The team leaving the competition is... 30 00:01:27,341 --> 00:01:29,780 Whoo-ee! One of my favorites. 31 00:01:29,780 --> 00:01:32,285 It's a big one, this one. 32 00:01:32,285 --> 00:01:34,522 - The volume is going up tonight. - Yep. 33 00:01:36,861 --> 00:01:39,165 - Oh. - The wall. 34 00:01:39,165 --> 00:01:41,937 - The wall. - Oh, the wall. 35 00:01:41,937 --> 00:01:44,743 Not the wall. Like, come on. Anything but the wall. 36 00:01:44,743 --> 00:01:47,048 Can you hear me, Reagan? 37 00:01:47,048 --> 00:01:49,452 This is probably one of the scariest challenges on "MasterChef" 38 00:01:49,452 --> 00:01:51,557 because it's more than just about cooking. 39 00:01:51,557 --> 00:01:53,226 We're yelling across the wall. 40 00:01:53,226 --> 00:01:54,495 So many other people are yelling. 41 00:01:54,495 --> 00:01:56,900 This is a chaotic challenge. 42 00:01:56,900 --> 00:01:59,238 - All right. - Lord. 43 00:01:59,238 --> 00:02:02,712 Welcome back, everyone. Top eight. Feeling good? 44 00:02:02,712 --> 00:02:05,316 - Yeah! - Good. 45 00:02:05,316 --> 00:02:10,293 Tonight, you're gonna face a "MasterChef" staple. 46 00:02:10,293 --> 00:02:12,364 It's eight feet tall, 55 feet long, 47 00:02:12,364 --> 00:02:14,870 and it's the biggest obstacle in your way 48 00:02:14,870 --> 00:02:16,540 in this whole competition. 49 00:02:16,540 --> 00:02:17,575 The wall. 50 00:02:19,546 --> 00:02:22,250 So, tonight, you will cook in pairs 51 00:02:22,250 --> 00:02:24,422 on opposite sides of this wall. 52 00:02:24,422 --> 00:02:27,194 You must create dishes 53 00:02:27,194 --> 00:02:31,804 that taste and look identical. 54 00:02:31,804 --> 00:02:33,173 And here's the kicker. 55 00:02:33,173 --> 00:02:37,315 Both cooks from the worst performing team 56 00:02:37,315 --> 00:02:39,920 will be going home. 57 00:02:39,920 --> 00:02:40,921 - Wow. - Right? 58 00:02:40,921 --> 00:02:43,628 Tonight is a double elimination. 59 00:02:43,628 --> 00:02:44,863 Wow. 60 00:02:44,863 --> 00:02:45,932 Now, this is a very daunting 61 00:02:45,932 --> 00:02:47,400 challenge tonight. 62 00:02:47,400 --> 00:02:48,805 Jennifer, when you see that wall, 63 00:02:48,805 --> 00:02:49,807 how does it make you feel? 64 00:02:49,807 --> 00:02:51,109 I'm deaf in one ear, 65 00:02:51,109 --> 00:02:52,344 and so this is the challenge 66 00:02:52,344 --> 00:02:54,249 I've not been looking forward to. 67 00:02:54,249 --> 00:02:57,387 However, mom of six. I'm used to chaos. 68 00:02:57,387 --> 00:03:00,594 So I'm just going to zone in and do my absolute best today. 69 00:03:00,594 --> 00:03:03,600 Good. Wayne, nothing really intimidates you, does it? 70 00:03:03,600 --> 00:03:07,007 No, Chef, that's not true. This definitely does. I'm not gonna lie. 71 00:03:07,007 --> 00:03:10,515 Well, Wayne, that big win across the grilling challenge 72 00:03:10,515 --> 00:03:15,190 has won you a huge advantage tonight. 73 00:03:15,190 --> 00:03:16,359 You get to pick the teams. 74 00:03:16,359 --> 00:03:19,198 - Ooh. Okay. - Oh, hell. 75 00:03:19,198 --> 00:03:20,601 Okay. 76 00:03:20,601 --> 00:03:22,204 It's always great to have power 77 00:03:22,204 --> 00:03:23,406 when it comes to these challenges. 78 00:03:23,406 --> 00:03:24,743 My strategy going into the picks is, 79 00:03:24,743 --> 00:03:27,381 A, to make sure that I'm paired with the person 80 00:03:27,381 --> 00:03:29,520 that I feel I can communicate best with, 81 00:03:29,520 --> 00:03:32,391 and, B, mismatch some of the other contestants 82 00:03:32,391 --> 00:03:34,495 to hopefully give them a little bit harder of a time. 83 00:03:34,495 --> 00:03:37,702 Okay, Wayne, who do you think should be paired with Kennedy? 84 00:03:37,702 --> 00:03:40,407 Kennedy's definitely one of the stronger cooks here, 85 00:03:40,407 --> 00:03:42,411 so I'm gonna pair her with somebody 86 00:03:42,411 --> 00:03:44,817 who I think has kind of floated through the middle. 87 00:03:44,817 --> 00:03:48,624 I'm gonna pair Kennedy... 88 00:03:48,624 --> 00:03:50,795 - ...with Sav. - It's all right, babe. 89 00:03:50,795 --> 00:03:52,030 - We got it. - Okay. 90 00:03:52,030 --> 00:03:53,701 Wow. Kennedy, Sav, 91 00:03:53,701 --> 00:03:56,673 please place your orange aprons on. 92 00:03:56,673 --> 00:03:58,410 - Kennedy, how are you feeling? - I feel good. 93 00:03:58,410 --> 00:03:59,813 I think I kind of have an advantage with her accent. 94 00:03:59,813 --> 00:04:01,683 She doesn't sound like anybody else here, 95 00:04:01,683 --> 00:04:04,722 so I think it'll definitely be clear who's talking to me. 96 00:04:04,722 --> 00:04:08,396 Good. Okay, Wayne, who are we pairing with Brynn? 97 00:04:08,396 --> 00:04:10,801 I'm gonna pair Brynn with somebody who I think 98 00:04:10,801 --> 00:04:13,741 has different cooking styles from what I've seen. 99 00:04:13,741 --> 00:04:18,617 So I'm gonna pair Brynn with... 100 00:04:18,617 --> 00:04:20,689 Kolby. 101 00:04:20,689 --> 00:04:23,326 Wow. 102 00:04:23,326 --> 00:04:27,434 Okay, so you are the blue team. 103 00:04:27,434 --> 00:04:30,139 Give us an insight to who you're pairing with Jennifer. 104 00:04:30,139 --> 00:04:34,314 Jennifer definitely has a more classically trained style of cooking. 105 00:04:34,314 --> 00:04:37,354 So I'm going to pair Jennifer with someone 106 00:04:37,354 --> 00:04:39,692 who is a little bit more rustic in their approach, 107 00:04:39,692 --> 00:04:42,498 and hopefully make a big dent 108 00:04:42,498 --> 00:04:45,571 in this Southern thing that's going on here. 109 00:04:45,571 --> 00:04:47,508 So, I'm pairing Jennifer with Reagan today. 110 00:04:47,508 --> 00:04:48,744 - All right. -Wow. 111 00:04:48,744 --> 00:04:52,084 And who speaks Jennifer better than Reagan? 112 00:04:52,084 --> 00:04:55,390 Jennifer and Reagan, the green team-- combining two assets from the South. 113 00:04:55,390 --> 00:04:58,564 He's gonna see. We're gonna be just fine. 114 00:04:58,564 --> 00:05:01,336 Okay, Wayne, that means you're gonna be paired with Grant. 115 00:05:01,336 --> 00:05:03,306 - Yeah. - Why'd you pick Grant? 116 00:05:03,306 --> 00:05:04,676 He's a good communicator and I'm confident 117 00:05:04,676 --> 00:05:06,547 - we're gonna work well together. - Good. 118 00:05:06,547 --> 00:05:08,316 - Grant, how are you feeling? - Being from the Midwest, 119 00:05:08,316 --> 00:05:09,686 we're gonna prove Midwest is best. 120 00:05:09,686 --> 00:05:11,924 We might put a dent in the Midwest, too. 121 00:05:11,924 --> 00:05:13,527 - We'll see. - Ooh. 122 00:05:13,527 --> 00:05:16,432 Please join Grant and put on your red aprons. 123 00:05:16,432 --> 00:05:17,769 Red's our lucky color. 124 00:05:17,769 --> 00:05:19,304 Right, all of you, you'll have one hour 125 00:05:19,304 --> 00:05:22,311 to cook us restaurant-quality dishes, 126 00:05:22,311 --> 00:05:26,520 separated by that humungous wall, of course. 127 00:05:26,520 --> 00:05:28,056 Now, before you start cooking, 128 00:05:28,056 --> 00:05:31,630 you will get five minutes together in the pantry 129 00:05:31,630 --> 00:05:36,071 so you can strategize and gather your ingredients. 130 00:05:36,071 --> 00:05:39,546 It will be your only chance to talk face-to-face 131 00:05:39,546 --> 00:05:43,620 because it will be your only time in that pantry. 132 00:05:43,620 --> 00:05:45,591 - Okay. - Whoo. 133 00:05:45,591 --> 00:05:48,497 So think smart. Grab as much as you need. 134 00:05:48,497 --> 00:05:51,336 And if I was you, I'd grab a few extras. 135 00:05:51,336 --> 00:05:54,374 Now, remember, your dishes should look 136 00:05:54,374 --> 00:05:56,513 and taste the exact same. Got it? 137 00:05:56,513 --> 00:06:01,624 - Yes, Chef. - Your 60 minutes starts... 138 00:06:01,624 --> 00:06:03,527 ...now! Off you go. 139 00:06:05,096 --> 00:06:06,900 Okay. 140 00:06:06,900 --> 00:06:08,771 - All right, all right. - All right, what are we doing? 141 00:06:08,771 --> 00:06:10,407 All right, Grant, we're Midwest, 142 00:06:10,407 --> 00:06:11,676 let's do something we can't mess up. 143 00:06:11,676 --> 00:06:13,647 - I absolutely agree. Yep. - Filet. 144 00:06:13,647 --> 00:06:15,350 Béarnaise. You can do béarnaise. 145 00:06:15,350 --> 00:06:16,720 - Okay. - I was thinking like a braised fennel. 146 00:06:16,720 --> 00:06:18,624 Sort of amp up the plate without having to go outside-- 147 00:06:18,624 --> 00:06:21,329 I'm not familiar with fennel, but if you walk me through it-- 148 00:06:21,329 --> 00:06:23,366 - just, like, talk to me. - You've braised a veggie before? 149 00:06:23,366 --> 00:06:24,570 - Yeah. - And then we're gonna need color. 150 00:06:24,570 --> 00:06:26,706 Like a red wine and fruit demi-glace? 151 00:06:26,706 --> 00:06:28,777 I like red wine. Cool. I'm with it. 152 00:06:28,777 --> 00:06:31,015 We're gonna do parsnip purée with wilted greens pancetta, 153 00:06:31,015 --> 00:06:32,651 with pan-seared scallops... 154 00:06:32,651 --> 00:06:34,388 - Okay. - ...a circle of three on top in a diamond, 155 00:06:34,388 --> 00:06:36,192 - and lemon dill sauce. - Okay. 156 00:06:36,192 --> 00:06:38,163 - And then the sauce should be on the side. - Sounds good with me. 157 00:06:38,163 --> 00:06:41,703 - I'm thinking scallops, simple. - Okay, I was thinking scallops! 158 00:06:41,703 --> 00:06:45,912 - Yeah. Um, girl! Yes! - What about cheese grits? 159 00:06:45,912 --> 00:06:48,183 - We have synergy! - We need a crunch, 160 00:06:48,183 --> 00:06:50,254 so I was thinking maybe asparagus to go underneath. 161 00:06:50,254 --> 00:06:54,829 - I-- you just got my same menu! - And then-- I love you so much! 162 00:06:54,829 --> 00:06:56,733 - How are we-- - Okay. All right. 163 00:06:56,733 --> 00:06:58,436 - And then what about beurre blanc? - Sauce. 164 00:06:58,436 --> 00:07:00,240 Jennifer and I are on the same page. 165 00:07:00,240 --> 00:07:02,545 We knew exactly what we wanted to do in the first 30 seconds. 166 00:07:02,545 --> 00:07:04,716 Pantry closes in three minutes, guys. 167 00:07:04,716 --> 00:07:06,921 Three minutes. Let's go, come on! 168 00:07:06,921 --> 00:07:09,425 - Stock. We need chicken stock. - Okay. 169 00:07:09,425 --> 00:07:11,964 - Okay, I got the salmon. - Let's go! Okay. 170 00:07:11,964 --> 00:07:13,801 All right, I'm gonna go for the béarnaise. 171 00:07:13,801 --> 00:07:16,807 Stick together, guys. 60 seconds to go. 172 00:07:16,807 --> 00:07:18,978 - Wait, we need lemons. - Lemons are over here. 173 00:07:18,978 --> 00:07:20,180 Go grab the asparagus. 174 00:07:20,180 --> 00:07:21,983 Cut off the top, cut it in half. 175 00:07:21,983 --> 00:07:23,721 Wedges, like you're cutting an apple. 176 00:07:23,721 --> 00:07:25,558 - Okay. - Find us some cayenne. 177 00:07:25,558 --> 00:07:26,593 Cayenne, cayenne. 178 00:07:26,593 --> 00:07:29,966 Five, four, three, two... 179 00:07:29,966 --> 00:07:31,970 - Let's go, Wayne! - Let's go, let's go, let's go! 180 00:07:31,970 --> 00:07:36,045 - Let's go, let's go! -The pantry is closed. 181 00:07:37,615 --> 00:07:39,953 - We got this, Kennedy. - We got it! 182 00:07:39,953 --> 00:07:42,592 All right, unload your basket, Jennifer! 183 00:07:42,592 --> 00:07:44,028 Okay, whew. 184 00:07:44,028 --> 00:07:47,569 - Grant, you unloaded? - Start talking. I can hear ya. 185 00:07:47,569 --> 00:07:50,875 Big night tonight. The big 55-foot wall. 186 00:07:50,875 --> 00:07:52,512 The stakes don't get any higher tonight. 187 00:07:52,512 --> 00:07:54,181 We go from eight to the final six. 188 00:07:54,181 --> 00:07:57,454 It's a real pivotal point in the competition. 189 00:07:57,454 --> 00:07:58,925 Okay, the first thing we're gonna do is we're 190 00:07:58,925 --> 00:08:00,895 gonna clarify the butter. Do a full cup. 191 00:08:00,895 --> 00:08:03,767 What do you think about Wayne's picks tonight? Kennedy and Sav. 192 00:08:03,767 --> 00:08:05,905 Hey, Kennedy, how many parsnips are you peeling? 193 00:08:05,905 --> 00:08:08,008 - I'm peeling three. - Okay! 194 00:08:08,008 --> 00:08:10,013 Al right, we're gonna get started on the greens after this, okay? 195 00:08:10,013 --> 00:08:12,852 - All right! - I think he's put Kennedy in a good spot 196 00:08:12,852 --> 00:08:14,556 because Kennedy's gonna be vocal. 197 00:08:14,556 --> 00:08:16,793 Sav is clearly gonna work under the umbrella 198 00:08:16,793 --> 00:08:18,764 of Kennedy's tutorial. 199 00:08:18,764 --> 00:08:21,035 And so I think this combination could work really well tonight. 200 00:08:21,035 --> 00:08:22,938 I think it's a misfire from Wayne. 201 00:08:22,938 --> 00:08:25,611 Okay, we're gonna get garlic chopped, shallots chopped. 202 00:08:25,611 --> 00:08:27,815 Okay, I'm starting to chop up my garlic and shallots. 203 00:08:27,815 --> 00:08:31,488 - Got you, babe. - I think Kolby's gonna play sous chef to this. 204 00:08:31,488 --> 00:08:34,696 I think it's gonna be a conceptualized dish that's sort of spearheaded by Brynn, 205 00:08:34,696 --> 00:08:36,065 similar to what Sav's doing to Kennedy. 206 00:08:36,065 --> 00:08:38,871 Kolby and Brynn are the only team tonight 207 00:08:38,871 --> 00:08:41,643 - that has never, ever worked together. - Wow. 208 00:08:41,643 --> 00:08:43,312 My shallot is minced. Is yours? 209 00:08:43,312 --> 00:08:46,820 - Say that again? - My shallot is minced. Is yours? 210 00:08:46,820 --> 00:08:49,726 - Okay, almost. - Aarón: Reagan and Jennifer are good friends. 211 00:08:49,726 --> 00:08:51,897 They're both from the South. And they've cooked together, 212 00:08:51,897 --> 00:08:54,702 so they have all of the ingredients to be a good team. 213 00:08:54,702 --> 00:08:56,906 - Similar flavor profiles as well. - Exactly. 214 00:08:56,906 --> 00:08:59,411 I don't know if Wayne has made the right decision there. 215 00:08:59,411 --> 00:09:01,550 Did you chop up the butter or just put them in whole, Wayne? 216 00:09:01,550 --> 00:09:02,785 - Just put 'em in whole. - Okay. 217 00:09:02,785 --> 00:09:04,923 And then Wayne's selection of Grant. 218 00:09:04,923 --> 00:09:06,659 All right, so I think we should probably 219 00:09:06,659 --> 00:09:08,897 get the filet out and salt it. What do you think? 220 00:09:08,897 --> 00:09:10,868 Um, sure, yeah, let's salt the filet. Let's do that. 221 00:09:10,868 --> 00:09:12,539 I'm amazed he went down that route. 222 00:09:12,539 --> 00:09:13,974 Yeah, I mean, if you look at Wayne and Grant 223 00:09:13,974 --> 00:09:16,079 as alpha males, and they're gonna conflict. 224 00:09:16,079 --> 00:09:17,682 That would be a major shock tonight, 225 00:09:17,682 --> 00:09:19,987 if Wayne takes himself and Grant 226 00:09:19,987 --> 00:09:22,290 out of the top six of this competition. 227 00:09:22,290 --> 00:09:26,032 Because, of course, there's no immunity pin to save them tonight. 228 00:09:26,032 --> 00:09:28,937 - All right, my steak is resting. - We're gonna get to work 229 00:09:28,937 --> 00:09:31,141 - on the liquid for the béarnaise. - Okay. 230 00:09:31,141 --> 00:09:33,714 Oh, (bleep). 231 00:09:33,714 --> 00:09:35,985 - We didn't get eggs. - No. 232 00:09:35,985 --> 00:09:38,590 There's no eggs. You can't make a béarnaise without eggs. 233 00:09:38,590 --> 00:09:40,528 That's the main component in the sauce. 234 00:09:40,528 --> 00:09:41,997 I don't have a sauce for the steak. 235 00:09:41,997 --> 00:09:44,068 Let's take a peek real quick. Let's see what we got. 236 00:09:44,068 --> 00:09:45,604 I hope we can figure something out with what we have 237 00:09:45,604 --> 00:09:47,307 'cause we can't go back to that pantry. 238 00:09:49,579 --> 00:09:50,814 We're in big trouble. 239 00:09:59,933 --> 00:10:01,335 - Where are they? - What's up? 240 00:10:01,335 --> 00:10:02,605 Pull shallot, four garlic... 241 00:10:02,605 --> 00:10:05,110 Oh, (bleep). We didn't get eggs. 242 00:10:05,110 --> 00:10:08,951 - No. - I don't have a sauce for the steak. 243 00:10:08,951 --> 00:10:11,556 We're in big trouble. You got any ideas? 244 00:10:11,556 --> 00:10:13,126 I have a bunch of big portobello caps. 245 00:10:13,126 --> 00:10:15,631 - Okay. - We can do a white wine portobello sauce. 246 00:10:15,631 --> 00:10:17,969 Toss me one of them right now, so I can see. 247 00:10:17,969 --> 00:10:19,205 Coming. 248 00:10:19,205 --> 00:10:20,708 - Oh. - Got it. 249 00:10:20,708 --> 00:10:22,645 - Okay. - Okay. 250 00:10:22,645 --> 00:10:25,785 All right, guys, what's the most important skill set for the wall challenge? 251 00:10:25,785 --> 00:10:27,387 Communication, number one. 252 00:10:27,387 --> 00:10:28,657 You have to be assertive, 253 00:10:28,657 --> 00:10:29,893 you have to have conviction, 254 00:10:29,893 --> 00:10:31,629 and you have to take the lead at times. 255 00:10:31,629 --> 00:10:33,099 You're gonna get those pears cut, 256 00:10:33,099 --> 00:10:35,036 - and you're gonna start sautéing them. - Okay. 257 00:10:35,036 --> 00:10:36,740 Use the biggest skillet pan you can 258 00:10:36,740 --> 00:10:38,611 'cause we're gonna-- brown the pancetta first. 259 00:10:38,611 --> 00:10:40,915 - In olive oil or butter? - Olive oil. 260 00:10:40,915 --> 00:10:42,919 And then, of course, it's about understanding the dish. 261 00:10:42,919 --> 00:10:44,789 They have to taste the same, so you have to be able 262 00:10:44,789 --> 00:10:46,425 to communicate flavor with words, 263 00:10:46,425 --> 00:10:48,763 - which is not easy to do. - Jennifer, one pinch of salt 264 00:10:48,763 --> 00:10:51,937 - and one pinch of pepper. - Yes? Say that again. 265 00:10:51,937 --> 00:10:53,774 One pinch of salt and one pinch of pepper. 266 00:10:53,774 --> 00:10:55,945 - Got it. - And they gotta work in sync. 267 00:10:55,945 --> 00:10:58,116 If you're gonna sear the salmon, sear it together. 268 00:10:58,116 --> 00:10:59,853 Make the purée, make the purée together. 269 00:10:59,853 --> 00:11:02,057 They also have to be able to pivot and evolve. 270 00:11:02,057 --> 00:11:04,028 - Absolutely. -Are you on your potatoes still? 271 00:11:04,028 --> 00:11:05,965 - I'm still on the potatoes. - All right, take your time. 272 00:11:05,965 --> 00:11:08,637 And, sadly, two cooks get eliminated. 273 00:11:08,637 --> 00:11:10,774 The worst-performing team does not make it 274 00:11:10,774 --> 00:11:13,647 into the top six. 275 00:11:13,647 --> 00:11:16,018 20 minutes gone, just under 40 minutes to go. 276 00:11:16,018 --> 00:11:18,089 Let's go. 277 00:11:18,089 --> 00:11:19,960 Kennedy, what's the dish. Where are we going with this? 278 00:11:19,960 --> 00:11:22,097 So I'm gonna do scallops, parsnip purée, 279 00:11:22,097 --> 00:11:25,002 with pancetta greens, and then a lemon dill sauce on top. 280 00:11:25,002 --> 00:11:27,207 So is it like a beurre blanc or just a lemon butter sauce? 281 00:11:27,207 --> 00:11:29,044 - It's a beurre blanc, yeah. - Okay, good. 282 00:11:29,044 --> 00:11:30,748 - So make sure that doesn't break. - Yeah. 283 00:11:30,748 --> 00:11:32,050 What's the jeopardy behind this dish? 284 00:11:32,050 --> 00:11:34,088 Overcooking the scallop is really easy to do. 285 00:11:34,088 --> 00:11:35,657 - You just to be on point on every single thing. - Good. 286 00:11:35,657 --> 00:11:36,893 And has Sav cooked many scallops? 287 00:11:36,893 --> 00:11:38,462 Yes, we talked about it before and we both 288 00:11:38,462 --> 00:11:40,066 feel very comfortable with scallops being our protein. 289 00:11:40,066 --> 00:11:41,803 Right. Whose idea was this, this dish? 290 00:11:41,803 --> 00:11:43,708 This was my idea. I feel confident being a leader, 291 00:11:43,708 --> 00:11:44,809 so I'm ready for it. 292 00:11:44,809 --> 00:11:46,078 - Good. Good luck. - Thank you. 293 00:11:46,078 --> 00:11:47,881 All right, those pears, 294 00:11:47,881 --> 00:11:50,153 - we're gonna toss some raspberries in there. - Okay. 295 00:11:50,153 --> 00:11:51,956 We just want to get those raspberries soft. 296 00:11:51,956 --> 00:11:54,161 All right, Wayne, so talk to us about the dish. 297 00:11:54,161 --> 00:11:56,867 The dish is gonna be a Midwest classic steakhouse dish. 298 00:11:56,867 --> 00:11:59,271 We're gonna do a filet mignon, buffalo carrots. 299 00:11:59,271 --> 00:12:01,441 We've got a pomme purée, which I need to turn down right now. 300 00:12:01,441 --> 00:12:03,881 We had planned on a different sauce altogether, 301 00:12:03,881 --> 00:12:05,250 but we got some of the wrong ingredients, 302 00:12:05,250 --> 00:12:07,220 we didn't get them all, so we're pivoting. 303 00:12:07,220 --> 00:12:09,458 - What was the original sauce? - It was a béarnaise, 304 00:12:09,458 --> 00:12:11,028 and we didn't get eggs. 305 00:12:11,028 --> 00:12:13,432 - Yep, that's-- - That's a problem. 306 00:12:13,432 --> 00:12:15,036 So, wait, what's the sauce? 307 00:12:15,036 --> 00:12:17,976 The sauce is gonna be a white wine mushroom reduction. 308 00:12:17,976 --> 00:12:21,115 - Aarón: But why not red wine? - We're working with what we've got here. 309 00:12:21,115 --> 00:12:23,854 You say white wine mushroom reduction-- 310 00:12:23,854 --> 00:12:25,490 there's so many variables in that with the mushroom, 311 00:12:25,490 --> 00:12:27,795 because depending on how many of the fins you leave on, 312 00:12:27,795 --> 00:12:29,766 the cream sauce can go black, brown, white. 313 00:12:29,766 --> 00:12:32,872 Yes, yes, yes, yes. Grant, did you take the gills off the mushrooms, 314 00:12:32,872 --> 00:12:34,843 - or did you leave 'em? - I have the gills on. 315 00:12:34,843 --> 00:12:36,078 It's gonna make the sauce dark. 316 00:12:36,078 --> 00:12:37,280 I think-- it'll look good. 317 00:12:37,280 --> 00:12:38,851 We'll offset it with some heavy cream 318 00:12:38,851 --> 00:12:40,521 - to lighten it up, yeah? - If we can, 319 00:12:40,521 --> 00:12:42,157 I think that'll be a beautiful mushroom cream sauce. 320 00:12:42,157 --> 00:12:43,927 -Okay, great. -All right, good luck. 321 00:12:43,927 --> 00:12:45,297 Right, Brynn, halfway. How are we feeling? 322 00:12:45,297 --> 00:12:47,300 - I am doing okay. - Tell me about the dish, 323 00:12:47,300 --> 00:12:50,841 - What are we doing? - We are making a crispy-skinned salmon 324 00:12:50,841 --> 00:12:53,847 with a parsnip purée, braised fennel, 325 00:12:53,847 --> 00:12:56,519 and a deep red wine raspberry and pear sauce. 326 00:12:56,519 --> 00:12:59,157 I wanted to do, like, a gastrique with something bright and fruity. 327 00:12:59,157 --> 00:13:01,796 And then he really wanted to do salmon, so we're working that in. 328 00:13:01,796 --> 00:13:04,602 I've never seen a red wine and raspberry pear sauce with a salmon. 329 00:13:04,602 --> 00:13:08,142 You conceptualized the dish, so it's pretty much on your shoulders, okay? 330 00:13:08,142 --> 00:13:13,052 So, just don't throw ideas onto a plate that don't work. Make sure you taste everything. 331 00:13:13,052 --> 00:13:15,725 - Yes. Thank you. Yes. - Okay? Yes? Good luck. 332 00:13:15,725 --> 00:13:17,828 - Is your butter fully melted? - Yeah. 333 00:13:17,828 --> 00:13:20,166 Next, you're gonna add in the white wine. 334 00:13:20,166 --> 00:13:23,339 - The white wine, how much? - Half a cup. 335 00:13:23,339 --> 00:13:24,875 - I got it. - Good. 336 00:13:24,875 --> 00:13:27,614 All right, Reagan, what's the dish? What's going on? 337 00:13:27,614 --> 00:13:32,090 We are making scallops over cheese grits, carrot purée, and beurre blanc. 338 00:13:32,090 --> 00:13:34,829 This sounds like more of a Reagan dish than a Jennifer dish. 339 00:13:34,829 --> 00:13:36,966 It is-- we're both from the South, sir. 340 00:13:36,966 --> 00:13:39,004 Who is leading on the aesthetic, on the plating? 341 00:13:39,004 --> 00:13:41,610 - Oh, definitely Jennifer. - So you're listening to what she's telling you. 342 00:13:41,610 --> 00:13:43,780 - Oh, yeah, yeah, yeah, yeah. -Every stop of the way. 343 00:13:43,780 --> 00:13:47,087 - Every detail. - If Joe and I were cooking on separate sides of the wall, 344 00:13:47,087 --> 00:13:48,923 who do you think would lead, me or Joe? 345 00:13:48,923 --> 00:13:52,264 - You. 346 00:13:52,264 --> 00:13:54,101 - Because he's a smart guy. - I'm okay with that. I'm okay with that. 347 00:13:54,101 --> 00:13:56,438 All right, good luck. 348 00:13:58,811 --> 00:14:00,948 I have all of my fruit in the blender. 349 00:14:00,948 --> 00:14:02,852 Okay, I'm putting my fruit in the blender now. 350 00:14:02,852 --> 00:14:05,824 - I'm gonna start adding my greens to my pancetta. - Okay. 351 00:14:05,824 --> 00:14:09,297 And then I'm gonna add the rest of the shallots to the butter sauce. 352 00:14:09,297 --> 00:14:11,235 - All right. - So, Kennedy and Sav, first of all, 353 00:14:11,235 --> 00:14:12,871 their dish sounds delicious. 354 00:14:12,871 --> 00:14:14,976 Pan-seared scallops on this parsnip purée. 355 00:14:14,976 --> 00:14:16,679 They've got this lovely little sautéed spinach 356 00:14:16,679 --> 00:14:19,619 - with an amazing caramelized pancetta. - Oh, I like that idea. 357 00:14:19,619 --> 00:14:22,825 Make sure you're seasoning as you go, Sav. Salt and pepper on the greens. 358 00:14:22,825 --> 00:14:26,431 - Okay. - And Sav is so happy just to tuck under Kennedy's wing. 359 00:14:26,431 --> 00:14:28,302 My big worry is when those scallops go in, 360 00:14:28,302 --> 00:14:30,239 because when Kenney's scallops go in the pan, 361 00:14:30,239 --> 00:14:33,079 Sav's have to go in at the exact same time. 362 00:14:33,079 --> 00:14:34,916 That is crucial tonight. 363 00:14:34,916 --> 00:14:38,355 Reagan, I'm grabbing a blender, okay? For the carrots. 364 00:14:38,355 --> 00:14:40,627 Okay. 365 00:14:40,627 --> 00:14:42,430 - Can you hear me? - Yep, I got it. 366 00:14:42,430 --> 00:14:44,400 Aarón: All right, so Jennifer and Reagan, 367 00:14:44,400 --> 00:14:47,709 they're gonna do scallops, grits, a beurre blanc, 368 00:14:47,709 --> 00:14:51,282 and then there's also gonna be this beautiful carrot purée with asparagus. 369 00:14:51,282 --> 00:14:54,856 - Can I start adding my butter to my sauce? - Yes. I just started. 370 00:14:54,856 --> 00:14:59,298 You have the two probably most opposite plating styles between Jennifer and Reagan. 371 00:14:59,298 --> 00:15:02,304 Reagan is going to imitate Jennifer's plating style. 372 00:15:02,304 --> 00:15:04,274 - Let's see if she can do it. - We gotta get the steak started. 373 00:15:04,274 --> 00:15:06,679 - Yes, sir. Grapeseed, 100%. - Grapeseed? 374 00:15:06,679 --> 00:15:10,286 - Got it. Are we going in right now? - Right now. 375 00:15:10,286 --> 00:15:12,390 - Beautiful sizzle over here. - Yep. 376 00:15:12,390 --> 00:15:14,028 So, Wayne and Grant started off real confident, right? 377 00:15:14,028 --> 00:15:15,330 Two boys from the Midwest, 378 00:15:15,330 --> 00:15:17,668 they go, "Okay, filet, béarnaise sauce." 379 00:15:17,668 --> 00:15:19,404 - What happens? - No eggs. 380 00:15:19,404 --> 00:15:21,643 - Oh, stop. - So they can't make a béarnaise. 381 00:15:21,643 --> 00:15:23,913 I want to cook the mushrooms before so they don't impart 382 00:15:23,913 --> 00:15:25,885 - too much color to the sauce. - All right. 383 00:15:25,885 --> 00:15:29,892 They invented a mushroom white wine reduction. 384 00:15:29,892 --> 00:15:33,332 Everything that could have gone wrong in the pantry for Grant and Wayne did. 385 00:15:33,332 --> 00:15:35,436 You have no eggs for béarnaise. Strike one. 386 00:15:35,436 --> 00:15:38,176 No red wine for pan reduction. Strike two. 387 00:15:38,176 --> 00:15:40,080 They've got one strike left and they're out. 388 00:15:40,080 --> 00:15:42,350 - Wow. - Let's do the salmon real quick. 389 00:15:42,350 --> 00:15:45,891 Yep, I have about two teaspoons of oil in the pan. 390 00:15:45,891 --> 00:15:48,195 And make sure you press down the top. 391 00:15:48,195 --> 00:15:50,767 - Oh, did you put it in already? - Yeah. 392 00:15:50,767 --> 00:15:52,938 Oh, you didn't tell me. All right, give me a second. 393 00:15:52,938 --> 00:15:55,043 Wow, look at Kolby and Brynn. 394 00:15:55,043 --> 00:15:57,882 They failed to start cooking their salmon together. 395 00:15:57,882 --> 00:15:59,484 I'm about to flip mine now. 396 00:15:59,484 --> 00:16:01,422 You did one minute on the flesh side down, right? 397 00:16:01,422 --> 00:16:03,960 - One minute on both sides. - Got you. 398 00:16:03,960 --> 00:16:05,496 Kolby wanted salmon, but the whole concept 399 00:16:05,496 --> 00:16:07,467 of the dish was driven by Brynn, 400 00:16:07,467 --> 00:16:11,108 They got this pear and raspberry red wine reduction. 401 00:16:11,108 --> 00:16:13,245 I've never even heard of it, forget about duplicating it 402 00:16:13,245 --> 00:16:15,216 from two people who are not seeing each other make it. 403 00:16:15,216 --> 00:16:16,318 Sounds really risky. 404 00:16:16,318 --> 00:16:18,121 - Grab a strainer... - Okay. 405 00:16:18,121 --> 00:16:20,292 ...and we're gonna press the fruit mixture through. 406 00:16:20,292 --> 00:16:22,163 I'm straining it now. 407 00:16:22,163 --> 00:16:25,036 Great, I'm just flipping my fish. 408 00:16:25,036 --> 00:16:27,541 Because the dishes not only have to be identical, they have to be delicious. 409 00:16:27,541 --> 00:16:31,014 I'm straining my fruit. It's nice and thick, right? 410 00:16:31,014 --> 00:16:32,551 Yeah. 411 00:16:32,551 --> 00:16:34,487 Our communication was great in the beginning, 412 00:16:34,487 --> 00:16:36,391 but now we're starting to kinda break down a little bit. 413 00:16:36,391 --> 00:16:38,930 Brynn, do we like this sauce? 414 00:16:38,930 --> 00:16:41,134 Well, I think there's gonna be a lot of good brightness 415 00:16:41,134 --> 00:16:43,239 - from this raspberry and pear. - Okay. Cool. 416 00:16:43,239 --> 00:16:44,976 I'm really worried about the sauce. 417 00:16:44,976 --> 00:16:47,648 This is something that's supposed to bring the dish together, 418 00:16:47,648 --> 00:16:49,284 and if this sauce isn't right, 419 00:16:49,284 --> 00:16:52,524 then we could possibly go home today. 420 00:17:02,210 --> 00:17:05,917 45 minutes gone, 15 minutes to go! 421 00:17:05,917 --> 00:17:09,424 - All right, my filet, it's got color on all sides. - Yep, me, too. 422 00:17:09,424 --> 00:17:11,094 All right, we're gonna put it on out cutting board, 423 00:17:11,094 --> 00:17:14,468 - let it rest. - All right, my steak's out. 424 00:17:14,468 --> 00:17:16,973 So now we're gonna take a tablespoon 425 00:17:16,973 --> 00:17:19,044 - at a time of the wine. - Okay. 426 00:17:19,044 --> 00:17:20,814 And you're gonna strain that as well 427 00:17:20,814 --> 00:17:22,751 because you don't want all that shallot and garlic in here. 428 00:17:22,751 --> 00:17:24,555 - So just put it right through the strainer, too? - Yep. 429 00:17:24,555 --> 00:17:26,993 The beurre blanc sauce is looking a little pink. 430 00:17:26,993 --> 00:17:30,032 - What am I doing wrong? - You need to add more butter if it's looking pink. 431 00:17:30,032 --> 00:17:34,074 - It should be yellow. - Right now, it's not looking great to me. 432 00:17:34,074 --> 00:17:36,546 This sauce? Ain't nothing good about it. 433 00:17:36,546 --> 00:17:38,517 It's not working. 434 00:17:38,517 --> 00:17:40,788 I do not have time to babysit no doggone sauce. 435 00:17:40,788 --> 00:17:42,224 I got things to do. 436 00:17:42,224 --> 00:17:45,363 Look, that beurre blanc is done. It broke. 437 00:17:45,363 --> 00:17:46,833 We're not using the sauce, okay? 438 00:17:46,833 --> 00:17:48,302 Yes! Don't use the sauce! 439 00:17:48,302 --> 00:17:51,141 You gotta taste the grits, taste the carrot, okay? 440 00:17:51,141 --> 00:17:52,377 Make sure it's seasoned well. 441 00:17:52,377 --> 00:17:54,280 Tell me what you're adding, okay? 442 00:17:54,280 --> 00:17:56,151 It tastes like carrots. It actually tastes pretty good. 443 00:17:56,151 --> 00:17:59,625 Just over 10 minutes to go, guys. 10 minutes to go. 444 00:17:59,625 --> 00:18:01,495 All right, Kennedy, it's a critical moment. 445 00:18:01,495 --> 00:18:04,536 - You gonna sear the scallops? - Yep. How hot is your pan? 446 00:18:04,536 --> 00:18:07,240 - Do you see that it's, like, really hot? - Yeah, it's hot. 447 00:18:07,240 --> 00:18:09,243 Okay, let's put our scallops on. 448 00:18:10,379 --> 00:18:13,553 Aah! (bleep). Well, that's hot. 449 00:18:13,553 --> 00:18:15,924 - Go, go, go. That's good. - Cool. 450 00:18:15,924 --> 00:18:19,464 - You're putting four in first, right? Okay. - Yeah. 451 00:18:19,464 --> 00:18:21,302 - You just have salt on them right now? - Yes! 452 00:18:21,302 --> 00:18:23,072 Are you gonna flip them at the same exact time, 453 00:18:23,072 --> 00:18:24,340 - is that the idea? - Yes. absolutely, yes. 454 00:18:24,340 --> 00:18:26,311 What do your scallops look like right now? 455 00:18:26,311 --> 00:18:28,784 - My tips are brown. - Mine are done. I'm flipping. 456 00:18:28,784 --> 00:18:30,119 - Okay, ready? - Yeah. 457 00:18:30,119 --> 00:18:33,359 One, two, three. 458 00:18:33,359 --> 00:18:35,664 Are yours golden brown and sexy? 459 00:18:35,664 --> 00:18:37,500 - Yeah, they're sexy. They look good. - Sounds good. 460 00:18:37,500 --> 00:18:39,371 - You have a plating strategy? - Yeah, we do. 461 00:18:39,371 --> 00:18:41,107 - You think she understood it? - Yeah, 100%. 462 00:18:41,107 --> 00:18:42,209 - Good. - All right. 463 00:18:42,209 --> 00:18:43,412 I'm taking them off, Kennedy! 464 00:18:43,412 --> 00:18:46,685 - All right. - They're off. 465 00:18:46,685 --> 00:18:48,321 Come on, baby. 466 00:18:48,321 --> 00:18:50,092 - We need to get this pan sauce going. - Okay. 467 00:18:50,092 --> 00:18:51,361 Let's throw shallots in first 468 00:18:51,361 --> 00:18:53,432 - and then we're gonna deglaze. - Shallots in. 469 00:18:53,432 --> 00:18:55,169 I think Wayne and I are doing a great job communicating. 470 00:18:55,169 --> 00:18:56,404 It's getting loud in there, 471 00:18:56,404 --> 00:18:57,641 but we're able to keep our voices up. 472 00:18:57,641 --> 00:19:00,012 Take these carrots, put the burner on high. 473 00:19:00,012 --> 00:19:02,216 Our goal throughout this is to be just talking to each other. 474 00:19:02,216 --> 00:19:03,653 We don't throw anything in a pan 475 00:19:03,653 --> 00:19:05,456 without saying, "Hey, this is what I'm doing right now." 476 00:19:05,456 --> 00:19:07,962 Give me two tablespoons of the sauce on the carrots now. 477 00:19:07,962 --> 00:19:10,299 - Two tablespoons. - Roll it around, cover it real good. 478 00:19:10,299 --> 00:19:13,072 If you're not doing things at the same time, you're gonna get really lost. 479 00:19:13,072 --> 00:19:16,579 - Let's add a quarter cup of cream to it. - Great idea, great idea. 480 00:19:16,579 --> 00:19:20,453 - Love it, love it. - We got seven minutes! We got seven minutes. 481 00:19:20,453 --> 00:19:23,927 All right, babe, um, taste it. It needs something. 482 00:19:23,927 --> 00:19:25,597 Okay, hold on, give me a second. 483 00:19:25,597 --> 00:19:27,601 The sauce is put together finally, 484 00:19:27,601 --> 00:19:29,706 so we can taste it in its final form. 485 00:19:29,706 --> 00:19:31,175 Ah. 486 00:19:31,175 --> 00:19:32,644 - Is it working for you? - It tastes okay. 487 00:19:32,644 --> 00:19:34,582 I want it to taste great, though. That's the problem. 488 00:19:34,582 --> 00:19:36,952 We just aren't happy with the raspberry and pear sauce, 489 00:19:36,952 --> 00:19:40,025 - but it's time to plate. - I trust you. Let's do it. 490 00:19:40,025 --> 00:19:42,330 All right, let's get this going and we'll just start plating. 491 00:19:42,330 --> 00:19:45,436 - Okay, okay. - Last five minutes, guys. 492 00:19:45,436 --> 00:19:48,543 Five minutes to go! 493 00:19:48,543 --> 00:19:50,747 All right, I'm good on this cream sauce, Wayne. 494 00:19:50,747 --> 00:19:53,485 - Cream sauce is good? - I think it's good. 495 00:19:53,485 --> 00:19:56,357 We need a plate, baby. We need a plate. It's four minutes. 496 00:19:56,357 --> 00:19:59,331 - I'm worried about Reagan and Jennifer. - Oh, no, what's happening? 497 00:19:59,331 --> 00:20:01,602 So, the sauce, the beurre blanc's broken. 498 00:20:01,602 --> 00:20:03,607 And then the scallops, they're not even out yet. 499 00:20:03,607 --> 00:20:04,809 So I'm really worried about them. 500 00:20:04,809 --> 00:20:06,646 Listen to me, Jennifer. 501 00:20:06,646 --> 00:20:07,914 Yes, I'm listening. 502 00:20:07,914 --> 00:20:09,718 - We need a plate. - Okay. 503 00:20:09,718 --> 00:20:11,923 Let's get a plate. It's right here. 504 00:20:11,923 --> 00:20:13,392 Give me just a second. 505 00:20:13,392 --> 00:20:15,597 I'm doing a deli container size purée, 506 00:20:15,597 --> 00:20:17,500 - perfect circle in the middle. - Yep. 507 00:20:17,500 --> 00:20:19,438 Let's go a streak around the left side 508 00:20:19,438 --> 00:20:21,475 - from eleven to seven o'clock. - Okay. 509 00:20:21,475 --> 00:20:25,450 - We got two minutes. - Okay, now grab four pieces of fennel. 510 00:20:25,450 --> 00:20:29,592 - Are they crossing over? - Yeah, like, standing up like they're crisscrossed. 511 00:20:29,592 --> 00:20:30,393 Okay. 512 00:20:30,393 --> 00:20:31,763 - Okay, Reagan? - Yes. 513 00:20:31,763 --> 00:20:34,301 - Let's put those grits down. - What? 514 00:20:34,301 --> 00:20:35,670 - The grits! - Yes. 515 00:20:35,670 --> 00:20:37,207 Where are we putting the dill? 516 00:20:37,207 --> 00:20:38,375 Fresh dill in the center! 517 00:20:38,375 --> 00:20:40,179 - How many sprigs? - Three or four. 518 00:20:40,179 --> 00:20:42,016 Where are you putting the cream sauce, Wayne? What do you think? 519 00:20:42,016 --> 00:20:44,321 Three o'clock to six o'clock, right around the steak. 520 00:20:44,321 --> 00:20:45,657 - Three to six? - Yeah. 521 00:20:45,657 --> 00:20:47,762 Let's do the dots of this gastrique 522 00:20:47,762 --> 00:20:50,534 - around the outer circle, okay? - Okay! 523 00:20:50,534 --> 00:20:52,403 - 60 seconds to go! - Let's go, guys. 524 00:20:52,403 --> 00:20:54,374 - Last minute, guys. Come on! - Come on! 525 00:20:54,374 --> 00:20:56,411 Remember, identical plates. 526 00:20:56,411 --> 00:20:57,982 What are we doing with the asparagus? 527 00:20:57,982 --> 00:21:00,219 To the right of the plate, 528 00:21:00,219 --> 00:21:02,525 do a large round of the grits. 529 00:21:02,525 --> 00:21:05,095 Make sure you've tasted and they're salted enough. 530 00:21:05,095 --> 00:21:07,266 Wait, I thought we were putting it in the middle of the plate. 531 00:21:07,266 --> 00:21:08,703 No, Jennifer! 532 00:21:08,703 --> 00:21:11,007 We're gonna put the mushrooms right on top of the sauce. 533 00:21:11,007 --> 00:21:13,379 And put the curved end towards the curved end of the plate! 534 00:21:13,379 --> 00:21:14,715 With the plate, got it. 535 00:21:14,715 --> 00:21:18,590 Are we putting the microgreens in the middle? 536 00:21:18,590 --> 00:21:22,196 Oh, my God. Oh, my God. Oh, my God. 537 00:21:22,196 --> 00:21:25,570 I am taking a towel and dragging it around the outside 538 00:21:25,570 --> 00:21:27,340 so they all have a flat line, okay? 539 00:21:27,340 --> 00:21:30,413 - Oh, on all of them? - On all of them. 540 00:21:30,413 --> 00:21:33,385 Okay, I'm doing five dollops of carrots. 541 00:21:33,385 --> 00:21:35,456 15 seconds to go! Let's go! 542 00:21:35,456 --> 00:21:36,792 Aarón: Let's go, work with two hands. 543 00:21:36,792 --> 00:21:38,997 Come on, Reagan. 544 00:21:38,997 --> 00:21:41,468 Seven, six, five, 545 00:21:41,468 --> 00:21:45,042 four, three, two, one. 546 00:21:45,042 --> 00:21:46,880 - That's it. - Hands in the air! 547 00:21:47,981 --> 00:21:49,752 Oh, my God. 548 00:21:49,752 --> 00:21:52,289 That's the hardest thing we've done. 549 00:21:52,289 --> 00:21:53,860 I don't think I did it right. 550 00:21:53,860 --> 00:21:55,864 It's okay. Don't worry. Mine looks like messy, too. 551 00:21:55,864 --> 00:21:58,269 - Good job, hon. I'm proud. - Good job, baby. 552 00:21:58,269 --> 00:22:00,741 - Mine looks really good. Does yours? - Mine looks good. 553 00:22:00,741 --> 00:22:03,312 I'm worried. I'm happy with what we did, 554 00:22:03,312 --> 00:22:04,480 but we didn't give ourselves enough time 555 00:22:04,480 --> 00:22:06,552 - to talk about plating. 556 00:22:06,552 --> 00:22:08,623 I am worried that our dishes are not gonna look alike. 557 00:22:08,623 --> 00:22:11,294 I mean, I know our plates don't look the same. 558 00:22:11,294 --> 00:22:15,369 Like, period. I am feeling frustrated 559 00:22:15,369 --> 00:22:17,374 'cause this is not how I want to go out. 560 00:22:17,374 --> 00:22:19,511 I'm just praying... 561 00:22:34,708 --> 00:22:36,812 Right, very carefully cloche your dishes 562 00:22:36,812 --> 00:22:39,985 and step down to the front in your pairs, please. 563 00:22:42,991 --> 00:22:45,596 Good. 564 00:22:45,596 --> 00:22:47,367 - Good job. I hope. - Good job. 565 00:22:47,367 --> 00:22:50,072 - I hope I talked enough. - Yeah, we tried. 566 00:22:50,072 --> 00:22:51,676 Well done, all of you. 567 00:22:51,676 --> 00:22:54,314 Now you understand the word "communication." 568 00:22:54,314 --> 00:22:58,756 Tonight, your challenge was to collaborate with your teammate 569 00:22:58,756 --> 00:23:02,396 to perfect and replicate your dish. 570 00:23:02,396 --> 00:23:04,634 Joe, Aarón, and myself are hoping 571 00:23:04,634 --> 00:23:07,908 each team's plates are identical. 572 00:23:07,908 --> 00:23:10,514 Okay, Wayne, you had the pick of the litter tonight. 573 00:23:10,514 --> 00:23:12,784 You chose Grant. Make your way forward, please. 574 00:23:12,784 --> 00:23:15,523 I put the team together. I've got the responsibility 575 00:23:15,523 --> 00:23:17,192 for this decision working out. 576 00:23:17,192 --> 00:23:20,333 But I'm confident because we communicated so well. 577 00:23:20,333 --> 00:23:25,744 I'm just hoping my dish tastes and looks the same as Grant's. 578 00:23:25,744 --> 00:23:27,814 - Wayne, how are you feeling? - I feel pretty good. 579 00:23:27,814 --> 00:23:30,787 We started off with a blip right from the get-go. 580 00:23:30,787 --> 00:23:32,658 - Mm-hmm. - The idea was to go with a béarnaise. 581 00:23:32,658 --> 00:23:34,427 Because we could not go back to the pantry, 582 00:23:34,427 --> 00:23:35,798 we had to pivot and work with what we had. 583 00:23:35,798 --> 00:23:39,070 - Right, shall we? - Yes, let's do it. 584 00:23:39,070 --> 00:23:41,040 - Aarón: Mm. - Very curious. 585 00:23:44,413 --> 00:23:45,651 How many carrots did you put on the plate? 586 00:23:45,651 --> 00:23:47,453 - Three carrots on the plate. - Three. 587 00:23:47,453 --> 00:23:49,457 What's the temperature of your steak? 588 00:23:49,457 --> 00:23:51,629 - Mid-rare. - Medium rare. 589 00:23:51,629 --> 00:23:54,200 You sound confident. Shall we? 590 00:23:54,200 --> 00:23:55,536 Yes, Chef. 591 00:24:01,749 --> 00:24:03,919 Wow. 592 00:24:05,189 --> 00:24:09,130 Looks like you guys were cooking side by side. 593 00:24:10,165 --> 00:24:11,836 Right, explain the dish, please. 594 00:24:11,836 --> 00:24:14,074 So we have a pan-seared filet 595 00:24:14,074 --> 00:24:15,844 with a pomme purée, 596 00:24:15,844 --> 00:24:19,217 buffalo carrots, and a white wine sauce with mushrooms. 597 00:24:19,217 --> 00:24:22,658 Consistency's pretty impressive, I have to say. 598 00:24:22,658 --> 00:24:24,728 If I had a pick one that's better than the other, 599 00:24:24,728 --> 00:24:26,498 I don't know which one I'd pick. 600 00:24:26,498 --> 00:24:28,603 But the cook on the steak is really gonna be 601 00:24:28,603 --> 00:24:29,705 where the rubber hits the road. 602 00:24:29,705 --> 00:24:33,044 - Absolutely. - Okay, Wayne. 603 00:24:39,457 --> 00:24:40,794 - Oh, yeah. - Nice. 604 00:24:40,794 --> 00:24:43,431 - Pretty spot-on medium rare. - Mm-hmm. 605 00:24:43,431 --> 00:24:45,770 Good job. Grant? 606 00:24:45,770 --> 00:24:47,139 My hope is it looks exactly like Wayne's. 607 00:24:47,139 --> 00:24:48,776 All right, let's see. 608 00:24:52,851 --> 00:24:55,957 - Aarón: Yup, it's there. - Mm-hmm. 609 00:25:02,938 --> 00:25:05,877 Right, both filet mignons cooked beautifully. 610 00:25:05,877 --> 00:25:08,415 - Really spot-on. - Thank you. 611 00:25:08,415 --> 00:25:11,254 I mean, it doesn't feel that there was a wall separating you two 612 00:25:11,254 --> 00:25:12,758 'cause they're identical. 613 00:25:12,758 --> 00:25:15,429 Mashed potatoes, delicious. Really creamy. 614 00:25:15,429 --> 00:25:18,302 Wayne, yours is a touch lumpy, a little bit grainy in there. 615 00:25:18,302 --> 00:25:21,542 Not a big fan of the cream sauce. It just doesn't make sense. 616 00:25:21,542 --> 00:25:24,313 But those carrots are delicious. 617 00:25:24,313 --> 00:25:28,556 A really smart move, I think, with two Midwesterners, going for steak and potatoes. 618 00:25:28,556 --> 00:25:32,697 Elevated, 'cause it's definitely restaurant-quality, so it's a really good effort. 619 00:25:32,697 --> 00:25:34,768 - Thank you, Chef. - Thank you, Chef. 620 00:25:34,768 --> 00:25:36,806 I just love the fluffiness of the potatoes. 621 00:25:36,806 --> 00:25:38,809 Yes, albeit maybe a little grainy here. 622 00:25:38,809 --> 00:25:41,047 But for me, that sauce, it's a nice respite 623 00:25:41,047 --> 00:25:42,817 from the richness of the steak and the potatoes. 624 00:25:42,817 --> 00:25:45,690 And I love the consistency with the plating. 625 00:25:45,690 --> 00:25:49,531 You guys were in tune, and that's a big part of the wall challenge. 626 00:25:49,531 --> 00:25:51,536 - Thank you, Chef. - Thank you. 627 00:25:51,536 --> 00:25:53,071 The duplicity of these dishes is top-notch. 628 00:25:53,071 --> 00:25:55,476 You had a clear vision. You know, for me, 629 00:25:55,476 --> 00:25:58,114 it's just a perfect béarnaise sauce would have been a grand slam. 630 00:25:58,114 --> 00:25:59,985 - Yeah. - You should be very pleased. Well done. 631 00:25:59,985 --> 00:26:01,989 -Thank you, Chef. - Good job, man. 632 00:26:01,989 --> 00:26:04,060 I'm feel ecstatic. I don't think there's any chance 633 00:26:04,060 --> 00:26:06,566 that we go home today. We nailed this. 634 00:26:06,566 --> 00:26:08,503 - Wow. - Awesome. 635 00:26:08,503 --> 00:26:10,707 All right, Jennifer and Reagan, 636 00:26:10,707 --> 00:26:12,711 please carefully bring up your dishes. 637 00:26:12,711 --> 00:26:15,382 I thought the tag-team challenge was hard. 638 00:26:15,382 --> 00:26:18,890 This wall challenge was one of the hardest things I've ever done in my life. 639 00:26:18,890 --> 00:26:23,365 So hard to communicate, and I'm so worried that our plates aren't gonna match up. 640 00:26:23,365 --> 00:26:25,737 Thank you, ladies. Now, who kind of guided the ship? 641 00:26:25,737 --> 00:26:27,807 You know, communication was an issue for us. 642 00:26:27,807 --> 00:26:29,611 We were doing a lot of yelling, 643 00:26:29,611 --> 00:26:31,248 but we did the best that we could. 644 00:26:31,248 --> 00:26:33,819 Let's see. Shall we? 645 00:26:37,159 --> 00:26:39,163 - How many scallops are underneath here? - Three. 646 00:26:39,163 --> 00:26:41,902 - How many spears of asparagus are under here? -Four. 647 00:26:41,902 --> 00:26:44,508 How many dollops of carrot purée are on here? 648 00:26:44,508 --> 00:26:46,879 - Three to five. - I have two. 649 00:26:46,879 --> 00:26:49,784 No, serious. It's not a giggle. 650 00:26:49,784 --> 00:26:51,889 Two of you are going home tonight. 651 00:26:51,889 --> 00:26:54,127 How many dollops of carrot purée are under here? 652 00:26:54,127 --> 00:26:56,832 - I only have two. - I have three. 653 00:27:18,074 --> 00:27:20,680 How many dollops of carrot purée are under here? 654 00:27:20,680 --> 00:27:23,084 - I only have two. - I have three. 655 00:27:33,806 --> 00:27:35,442 Aarón: Give us some insight on the dish. 656 00:27:35,442 --> 00:27:38,750 This is seared scallops with cheese grits, 657 00:27:38,750 --> 00:27:41,722 roasted asparagus, and a carrot purée. 658 00:27:41,722 --> 00:27:43,458 There's something odd about this presentation 659 00:27:43,458 --> 00:27:45,564 'cause there's consistencies in the imperfection. 660 00:27:45,564 --> 00:27:50,205 You kinda have this carrot purée kinda jumbled about in the same way, 661 00:27:50,205 --> 00:27:54,614 and I don't know whether to applaud you for that or take you to task. 662 00:27:54,614 --> 00:27:57,152 What I will say is the sear on the scallops is exceptional. 663 00:27:57,152 --> 00:28:00,660 - Thank you. - However I'm slightly concerned, Jennifer, 664 00:28:00,660 --> 00:28:03,666 about the temperature of your scallops inside. 665 00:28:03,666 --> 00:28:05,903 They look undercooked. Shall we? 666 00:28:05,903 --> 00:28:07,139 - Let's take a look. - Mm-hmm. 667 00:28:09,845 --> 00:28:13,084 So we'll pick one here. 668 00:28:13,084 --> 00:28:15,221 So, Reagan's-- scallop, perfect. 669 00:28:15,221 --> 00:28:16,725 -Beautiful. - Thank you. 670 00:28:16,725 --> 00:28:18,061 Jennifer's. 671 00:28:22,236 --> 00:28:26,310 - As you can see, it's undercooked. - Yes, I can see that. 672 00:28:26,310 --> 00:28:27,880 What a shame. 673 00:28:34,728 --> 00:28:36,898 So, Jennifer, grits were delicious. 674 00:28:36,898 --> 00:28:38,268 Really creamy and well-seasoned. 675 00:28:38,268 --> 00:28:40,005 Sadly, the scallops are undercooked. 676 00:28:40,005 --> 00:28:41,407 Purée doesn't taste of anything 677 00:28:41,407 --> 00:28:42,844 'cause it's not even seasoned. 678 00:28:42,844 --> 00:28:44,648 Reagan, your scallops are cooked beautifully. 679 00:28:44,648 --> 00:28:45,984 Carrot purée's bland. 680 00:28:45,984 --> 00:28:47,219 There's no seasoning there whatsoever. 681 00:28:47,219 --> 00:28:49,089 I thought you were gonna nail those grits, 682 00:28:49,089 --> 00:28:51,929 but they're not anywhere near as tasty as they should be. 683 00:28:51,929 --> 00:28:56,271 Jennifer, I love your grits. I agree, there's salt issues on both your dishes. 684 00:28:56,271 --> 00:29:00,813 Reagan, you can see that Jennifer's grits are glistening and they're creamy. 685 00:29:00,813 --> 00:29:03,251 Yours look dry. But I have to say 686 00:29:03,251 --> 00:29:05,857 that your cook on the scallops are delicious, Reagan. 687 00:29:05,857 --> 00:29:07,727 Thank you so much. 688 00:29:07,727 --> 00:29:08,997 I feel like, Reagan, your dish 689 00:29:08,997 --> 00:29:12,302 is a little bit more flavorful overall. 690 00:29:12,302 --> 00:29:16,679 Jennifer, I feel like your dish is a little bit more timid. 691 00:29:16,679 --> 00:29:20,319 Even though perhaps some of the technique and presentation may be better. 692 00:29:20,319 --> 00:29:23,124 - I appreciate that. - Thank you both. 693 00:29:24,861 --> 00:29:26,532 Right, next up, orange team, Kennedy and Sav, 694 00:29:26,532 --> 00:29:29,905 make your way forward very carefully, please. Thank you. 695 00:29:29,905 --> 00:29:31,909 Honestly, I feel like when they pull those cloches, 696 00:29:31,909 --> 00:29:33,846 Sav and I are gonna have the exact same dish. 697 00:29:33,846 --> 00:29:36,150 We talked to each other through the entire plating process, 698 00:29:36,150 --> 00:29:38,154 so this is the most confident, honestly, 699 00:29:38,154 --> 00:29:40,058 I've felt after a challenge in a long time. 700 00:29:42,029 --> 00:29:46,539 Okay, Kennedy and Sav, how many scallops have we got each? 701 00:29:46,539 --> 00:29:48,542 - Three. - Three. 702 00:29:48,542 --> 00:29:50,111 And the sauce? 703 00:29:50,111 --> 00:29:52,349 - It's in a ramekin. - In a tall, white ramekin. 704 00:29:52,349 --> 00:29:55,455 Are we both confident they're gonna look the same? 705 00:29:55,455 --> 00:29:56,792 Yes, Chef. 706 00:29:56,792 --> 00:29:58,929 - Shall we? - Yes, Chef. 707 00:30:09,919 --> 00:30:13,091 Ooh, baby. Good job. 708 00:30:13,091 --> 00:30:17,099 These dishes are very, very, very similar. 709 00:30:17,099 --> 00:30:20,740 The biggest difference is, Kennedy, your sauce is broken. 710 00:30:20,740 --> 00:30:24,213 - Sav, your sauce looks creamy and delicious. - Thank you. 711 00:30:24,213 --> 00:30:26,050 Sav, what's the dish, please? 712 00:30:26,050 --> 00:30:28,856 We have seared scallops, parsnip purée, 713 00:30:28,856 --> 00:30:31,060 wilted spinach with some crispy pancetta, 714 00:30:31,060 --> 00:30:32,998 and a lemon dill beurre blanc. 715 00:30:32,998 --> 00:30:34,935 Sav and Kennedy, the dishes look identical. 716 00:30:34,935 --> 00:30:36,705 Well done. Incredible sear on the scallops. 717 00:30:36,705 --> 00:30:39,109 Beautifully done. Smart amount of purée on both plates. 718 00:30:39,109 --> 00:30:41,581 The colors, the spinach-- shall we? 719 00:30:41,581 --> 00:30:44,053 So, we'll check the scallops. 720 00:30:48,161 --> 00:30:51,968 - Beautiful. - Okay, let's take a look at Sav's. 721 00:30:54,407 --> 00:30:57,880 These scallops are both pretty close to perfect. 722 00:30:57,880 --> 00:31:00,151 I would say Kennedy's scallop 723 00:31:00,151 --> 00:31:02,990 might be a little bit more spot-on. 724 00:31:04,227 --> 00:31:06,130 Shall we? 725 00:31:12,644 --> 00:31:15,014 - Sav, scallops cooked beautifully. - Thank you. 726 00:31:15,014 --> 00:31:16,585 Really nice seasoning on there. 727 00:31:16,585 --> 00:31:19,891 I don't get the heavy beurre blanc with the purée. 728 00:31:19,891 --> 00:31:21,327 It doesn't really need it. It's counterintuitive. 729 00:31:21,327 --> 00:31:22,998 Kennedy, scallops nailed beautifully. 730 00:31:22,998 --> 00:31:25,870 Purée, delicious. Sauce, sadly, broken. 731 00:31:25,870 --> 00:31:28,977 But aside from that, really good job. 732 00:31:28,977 --> 00:31:32,415 Yeah, Sav, I mean, for me, I think the cook on your scallops are delicious. 733 00:31:32,415 --> 00:31:34,253 And then, Kennedy, they're sweet, they're supple, 734 00:31:34,253 --> 00:31:36,057 they're just spot-on. And that's what you want. 735 00:31:36,057 --> 00:31:39,063 I think the idea of pancetta and spinach coming together 736 00:31:39,063 --> 00:31:40,633 is a smart move 'cause it stands up 737 00:31:40,633 --> 00:31:42,202 to the meatiness of the scallop. 738 00:31:42,202 --> 00:31:44,039 So I appreciate that on both your dishes. 739 00:31:44,039 --> 00:31:45,275 - Thank you. - These two dishes, 740 00:31:45,275 --> 00:31:47,446 they could have come out of the same restaurant. 741 00:31:47,446 --> 00:31:50,251 Kennedy's dish was cooked by a saucier, 742 00:31:50,251 --> 00:31:52,389 broke a butter sauce that I would put on popcorn. 743 00:31:52,389 --> 00:31:55,462 Sav's dish could have been cooked by the chef de partie, 744 00:31:55,462 --> 00:31:58,602 - who doesn't work by the hour. - Wow. 745 00:31:58,602 --> 00:32:00,038 - Thank you. - Thank you. 746 00:32:00,038 --> 00:32:04,914 Thank you. Good job, baby. 747 00:32:04,914 --> 00:32:08,354 Okay, Kolby and Brynn, will you please bring your dishes up? 748 00:32:08,354 --> 00:32:11,261 I'm really worried that I'm letting Brynn down with this one, 749 00:32:11,261 --> 00:32:13,465 because I just feel like my plating is a mess, 750 00:32:13,465 --> 00:32:15,970 and I'm not sure if the salmon was cooked properly. 751 00:32:15,970 --> 00:32:20,245 I just hope that the dishes at least look similar. 752 00:32:20,245 --> 00:32:23,318 So, Kolby, how long did you cook your salmon for? 753 00:32:23,318 --> 00:32:25,255 Um, I cooked it for one minute on each side, 754 00:32:25,255 --> 00:32:28,462 and then I let it sit on low for about 10 minutes. 755 00:32:28,462 --> 00:32:30,332 Brynn, how long did you cook your salmon for? 756 00:32:30,332 --> 00:32:32,937 The exact same, but I was about 30 seconds 757 00:32:32,937 --> 00:32:34,106 behind him when we started. 758 00:32:34,106 --> 00:32:35,442 It sat in the pan for 10 minutes. 759 00:32:35,442 --> 00:32:36,912 Yeah, on low. 760 00:32:36,912 --> 00:32:38,215 And how many pieces of fennel have you got? 761 00:32:38,215 --> 00:32:41,487 - I have four. - Four. Two on each side. 762 00:32:41,487 --> 00:32:43,124 Right, let's see. 763 00:32:50,139 --> 00:32:52,977 It's gonna be okay. 764 00:32:52,977 --> 00:32:55,649 No, it's not. 765 00:32:59,824 --> 00:33:03,231 -These dishes look very different. - Mm-hmm. 766 00:33:03,231 --> 00:33:05,135 Please tell me what you made. 767 00:33:05,135 --> 00:33:07,239 We have a crispy skin salmon 768 00:33:07,239 --> 00:33:09,544 with a parsnip purée braised fennel 769 00:33:09,544 --> 00:33:13,251 and a raspberry pear wine reduction sauce. 770 00:33:13,251 --> 00:33:17,125 So, Brynn, first off, salmon beautifully seared on top. 771 00:33:17,125 --> 00:33:19,931 That skin nice and crispy. The braised fennel looks juicy, delicious. 772 00:33:19,931 --> 00:33:25,075 Smart pairing with that. But the sauce on the outside just looks bizarre. 773 00:33:25,075 --> 00:33:26,812 - Fair. - These sauces, both of them, 774 00:33:26,812 --> 00:33:29,283 don't even look like a sauce. They look like puréed baby food. 775 00:33:29,283 --> 00:33:33,258 - Okay. - Kolby, I'm gonna deal with the obvious issue. 776 00:33:33,258 --> 00:33:36,030 That salmon does not look cooked. 777 00:33:36,030 --> 00:33:37,667 Let's see. 778 00:33:55,269 --> 00:33:58,408 Kolby, I'm gonna deal with the obvious issue. 779 00:33:58,408 --> 00:34:01,113 That salmon does not look cooked. 780 00:34:01,113 --> 00:34:03,150 Let's see. 781 00:34:11,267 --> 00:34:13,104 - That's under. - Yeah. 782 00:34:13,104 --> 00:34:14,473 This is way under. 783 00:34:14,473 --> 00:34:18,247 I mean, this never saw even heat in the center. 784 00:34:18,247 --> 00:34:20,351 Let's take a look at Brynn's. 785 00:34:27,399 --> 00:34:28,368 Beautiful. 786 00:34:28,368 --> 00:34:30,539 - Brynn's salmon is perfect. - Yep. 787 00:34:30,539 --> 00:34:35,381 Glistening, moist, pink. Just how we want a salmon to be. 788 00:34:42,095 --> 00:34:43,566 Brynn, your salmon's cooked beautifully. 789 00:34:43,566 --> 00:34:46,605 Absolute utter perfection. Skin crispy, delicious. 790 00:34:46,605 --> 00:34:48,842 The problem is that's where I want to stop. 791 00:34:48,842 --> 00:34:50,412 The sauce doesn't make sense. 792 00:34:50,412 --> 00:34:51,649 And you have to be careful with that parsnip purée 793 00:34:51,649 --> 00:34:53,418 'cause once you've added too much cream, 794 00:34:53,418 --> 00:34:55,956 it just tastes of a cream purée as opposed to parsnip. 795 00:34:55,956 --> 00:34:59,865 Kolby, God, salmon hasn't even had the temperature inside. 796 00:34:59,865 --> 00:35:01,334 No seasoning in the purée. 797 00:35:01,334 --> 00:35:04,373 And the sauce, again, it does not make sense. 798 00:35:04,373 --> 00:35:07,145 Yeah, Brynn, I think the cook, as Chef Gordon said, 799 00:35:07,145 --> 00:35:08,516 is exceptional on your salmon. 800 00:35:08,516 --> 00:35:11,220 But I wish you guys would've been bolder 801 00:35:11,220 --> 00:35:13,926 with a little spice rub on the salmon or something. 802 00:35:13,926 --> 00:35:17,266 Kolby, I'm somebody that loves salmon a little under, 803 00:35:17,266 --> 00:35:20,172 but this is egregious. 804 00:35:20,172 --> 00:35:22,276 Brynn's dish is a successfully cooked salmon 805 00:35:22,276 --> 00:35:24,581 with a crispy skin, properly cut fennel, 806 00:35:24,581 --> 00:35:26,651 braised and seasoned the right way. 807 00:35:26,651 --> 00:35:28,889 And, as we can see here, on Kolby's dish, 808 00:35:28,889 --> 00:35:30,660 this is a series of errors. 809 00:35:30,660 --> 00:35:33,331 It's under-seasoned. The salmon is not cooked. 810 00:35:33,331 --> 00:35:35,335 Everything that you see is wrong with the dish 811 00:35:35,335 --> 00:35:37,606 is actually wrong on your palate as well. 812 00:35:39,578 --> 00:35:41,347 Thank you. 813 00:35:41,347 --> 00:35:43,519 I am confused as to how the salmon is undercooked. 814 00:35:43,519 --> 00:35:48,929 If anything, I thought I was, like, 30 seconds to a minute behind Kolby on the cook. 815 00:35:48,929 --> 00:35:51,300 So I am not sure what happened. 816 00:35:51,300 --> 00:35:53,939 All of you, well done. That was a very tough challenge. 817 00:35:53,939 --> 00:35:55,743 Please excuse us. 818 00:35:59,617 --> 00:36:01,989 Wayne and Grant, the cook on the filet was exceptional, right? 819 00:36:01,989 --> 00:36:04,727 Yeah, they had an idea of a béarnaise and then they shifted. 820 00:36:04,727 --> 00:36:06,999 That dish with a béarnaise would have been top notch. 821 00:36:06,999 --> 00:36:09,504 - Oh, all day. - Top notch without doubt. But big stand-out, 822 00:36:09,504 --> 00:36:12,978 - Kennedy and Sav. - They cooked the scallops beautifully. 823 00:36:12,978 --> 00:36:16,483 - Yeah, that was a nice dish. - I'm impressed more with Sav, 824 00:36:16,483 --> 00:36:18,655 the fact that she produced a better dish than Kennedy. 825 00:36:18,655 --> 00:36:21,194 -She produced a better dish than Kennedy. - Yes. 826 00:36:21,194 --> 00:36:25,268 -Jennifer and Reagan? - They had a lot of issues, I think it's safe to say. 827 00:36:25,268 --> 00:36:26,972 Jennifer's scallops were undercooked. 828 00:36:26,972 --> 00:36:30,847 Show us grace in this moment. Move on our behalf. 829 00:36:30,847 --> 00:36:31,981 - Amen. - Amen. 830 00:36:31,981 --> 00:36:33,451 Brynn and Kolby. 831 00:36:33,451 --> 00:36:35,288 I mean, let's deal with Kolby's salmon. 832 00:36:35,288 --> 00:36:36,658 I mean, it was raw in the middle, wasn't it? 833 00:36:36,658 --> 00:36:38,327 Kolby's dish was kind of a disaster. 834 00:36:38,327 --> 00:36:39,664 Brynn's dish, minus the berry sauce, 835 00:36:39,664 --> 00:36:41,334 - was actually quite good. - Yeah. 836 00:36:41,334 --> 00:36:42,636 You never know with the wall. 837 00:36:42,636 --> 00:36:44,372 Someone's gotta go home tonight. 838 00:36:54,561 --> 00:36:57,700 Please make your way round to the front, thank you. 839 00:37:04,714 --> 00:37:10,292 Now, after talking at length, we feel that two teams 840 00:37:10,292 --> 00:37:13,030 really did turn in strong performances. 841 00:37:15,368 --> 00:37:17,339 Kennedy and Sav, congratulations. 842 00:37:17,339 --> 00:37:19,376 - Whoo! 843 00:37:19,376 --> 00:37:23,251 - Good job. 844 00:37:23,251 --> 00:37:28,495 And the best pairing of the night was... 845 00:37:28,495 --> 00:37:31,300 Wayne and Grant. Well done, both of you. 846 00:37:31,300 --> 00:37:33,438 Congratulations to all four of you. 847 00:37:33,438 --> 00:37:35,576 You're now in the top six. 848 00:37:35,576 --> 00:37:38,982 - Make your way up to the balcony, please. -Thank you, Chef. 849 00:37:38,982 --> 00:37:40,352 I feel incredible. 850 00:37:40,352 --> 00:37:42,557 It never gets old being at the top 851 00:37:42,557 --> 00:37:43,859 in the MasterChef kitchen. 852 00:37:43,859 --> 00:37:44,927 The advantage of me 853 00:37:44,927 --> 00:37:46,029 being able to pick my partner 854 00:37:46,029 --> 00:37:47,533 worked out really, really well. 855 00:37:47,533 --> 00:37:49,771 Being in the top six, I'm feeling great. 856 00:37:49,771 --> 00:37:52,409 I'm one step closer to that trophy. 857 00:37:52,409 --> 00:37:55,850 Okay, Brynn, Kolby, Reagan, Jennifer. 858 00:37:55,850 --> 00:38:01,794 We felt that your dishes did not rise to the standard of tonight's challenge. 859 00:38:03,665 --> 00:38:09,777 The team of two that will be leaving the competition is... 860 00:38:13,050 --> 00:38:16,858 Brynn and Kolby. 861 00:38:18,027 --> 00:38:19,463 - Oh. - Oh. 862 00:38:19,463 --> 00:38:22,737 Reagan, Jennifer, please say good-bye 863 00:38:22,737 --> 00:38:24,507 and make your way up to the balcony. 864 00:38:27,613 --> 00:38:30,619 - Wow. - My dear friend. I'm so sorry. 865 00:38:30,619 --> 00:38:32,756 - It's okay. - I love you. 866 00:38:36,096 --> 00:38:39,403 - It's okay. - You're so special, and I'm so sorry. 867 00:38:39,403 --> 00:38:42,977 Thank you. Thank you very much. 868 00:38:42,977 --> 00:38:44,747 Thank you. 869 00:38:51,795 --> 00:38:56,671 Brynn and Kolby, sadly, too many mistakes from start to finish tonight. 870 00:38:56,671 --> 00:39:00,846 It just did not hit those marks to get into the top six. 871 00:39:00,846 --> 00:39:05,923 Oh, this is hard. Brynn, the last surviving cook from the Northeast. 872 00:39:05,923 --> 00:39:10,498 This tenacious, feisty chef that wows every time. 873 00:39:10,498 --> 00:39:13,170 That's how I'm gonna remember you. 874 00:39:13,170 --> 00:39:18,515 Promise me you're gonna keep your head up high and continue this dream. 875 00:39:18,515 --> 00:39:21,386 Yeah, I started only cooking a couple years ago, 876 00:39:21,386 --> 00:39:23,391 so being here is unbelievable. 877 00:39:23,391 --> 00:39:25,127 I have every reason to keep going. 878 00:39:25,127 --> 00:39:27,700 Kolby, this competition confirmed you're born to cook. 879 00:39:27,700 --> 00:39:29,136 Let's get that absolutely clear. 880 00:39:29,136 --> 00:39:30,438 You cook with your heart, 881 00:39:30,438 --> 00:39:33,678 and that flavor profile is unique. 882 00:39:38,589 --> 00:39:40,993 - We love you. - I've never felt like I belonged anywhere 883 00:39:40,993 --> 00:39:44,534 until I got here. 884 00:39:44,534 --> 00:39:48,776 Um, so, it's kinda tough. I'm not gonna lie. 885 00:39:48,776 --> 00:39:52,883 Young man, this is just the beginning. 886 00:39:52,883 --> 00:39:57,058 There is something exciting behind those doors. 887 00:39:57,058 --> 00:39:59,229 Thank you, Chef. 888 00:39:59,229 --> 00:40:01,801 Come and say good-bye, you two. Oh, my Lord, honestly. 889 00:40:01,801 --> 00:40:06,410 - Man. Come here. We'll see you again. - Thank you so much, Chef. 890 00:40:06,410 --> 00:40:07,814 This has been a really crazy journey. 891 00:40:07,814 --> 00:40:09,483 I mean, how many people can say that their grandpa 892 00:40:09,483 --> 00:40:11,721 got to taste the food that got them an apron 893 00:40:11,721 --> 00:40:15,630 - in MasterChef kitchen? - This is damn good. 894 00:40:15,630 --> 00:40:17,166 I get to go home with that memory always. 895 00:40:17,166 --> 00:40:19,470 - Yes! - Come on. 896 00:40:19,470 --> 00:40:22,409 I always loved cooking, but I found my happiness in the MasterChef kitchen. 897 00:40:22,409 --> 00:40:25,716 - Whoo! - I found my passion that I never knew that I had. 898 00:40:25,716 --> 00:40:28,421 - Wow. - Kolby, I think one of your best performances 899 00:40:28,421 --> 00:40:31,460 - so far in this competition. - Yes, Kolby! 900 00:40:31,460 --> 00:40:33,231 It's hard to leave the competition, 901 00:40:33,231 --> 00:40:34,834 and it's hard to leave these people 902 00:40:34,834 --> 00:40:36,671 who really made me feel like I belonged somewhere. 903 00:40:36,671 --> 00:40:38,742 But I'm definitely ready to put all this passion 904 00:40:38,742 --> 00:40:40,445 that I found into my cooking dreams. 905 00:40:40,445 --> 00:40:42,583 I'm so proud of you, man. 906 00:40:42,583 --> 00:40:45,656 I'm sad, but I'm so proud of myself. 907 00:40:45,656 --> 00:40:48,962 - We love y'all. - You're gonna kill it. All of you. 908 00:40:50,666 --> 00:40:53,204 I came in here, I was a bartender, 909 00:40:53,204 --> 00:40:55,575 - pretty new to cooking. 910 00:40:55,575 --> 00:40:59,517 - Yes! Yes! - But I knew that I had the passion and the drive 911 00:40:59,517 --> 00:41:01,487 to show myself that I could do it all. 912 00:41:01,487 --> 00:41:04,059 - It's flawless. Really delicious. - Whoo! 913 00:41:04,059 --> 00:41:05,763 And now, to have made it this far... 914 00:41:05,763 --> 00:41:08,067 - Amazing, seriously. - Thank you. 915 00:41:08,067 --> 00:41:09,638 ...means that I have what it takes. 916 00:41:09,638 --> 00:41:10,939 Damn, I didn't think I'd be doing this. 917 00:41:12,910 --> 00:41:15,114 I feel so ready to see where this takes me 918 00:41:15,114 --> 00:41:16,417 in the restaurant industry. 919 00:41:16,417 --> 00:41:19,958 -Man. - Love y'all! 920 00:41:19,958 --> 00:41:21,193 Love you! 921 00:41:23,498 --> 00:41:26,771 All right, guys, we love y'all! 922 00:41:29,811 --> 00:41:31,915 Next time, it's the restaurant takeover. 923 00:41:31,915 --> 00:41:34,921 - Hell's freaking kitchen. - It's a crossover, baby! 924 00:41:34,921 --> 00:41:38,996 Tonight, you're gonna be feeding every guest inside my restaurant. 925 00:41:38,996 --> 00:41:43,270 - I'm putting my reputation in your hands. - I'm petrified. 926 00:41:43,270 --> 00:41:44,807 Order. One scallop, three risotto. 927 00:41:44,807 --> 00:41:46,978 Three scallops, three risotto. Three filet, one salmon. 928 00:41:46,978 --> 00:41:48,849 - Six minutes, Chef. - No, 90 seconds. 929 00:41:48,849 --> 00:41:51,253 - , come on! - Ah, damn it! 930 00:41:51,253 --> 00:41:52,824 - Are you okay? - No, Chef! 931 00:41:52,824 --> 00:41:54,492 I wouldn't serve that to my (bleep) bulldog. 932 00:41:54,492 --> 00:41:56,263 - This is insane. - These are done. 933 00:41:56,263 --> 00:41:58,535 - raw. - You're gonna lose these people. 934 00:41:58,535 --> 00:42:00,271 - Where's the risotto gone? - We don't need it. 935 00:42:00,271 --> 00:42:01,708 Hey, hey, hey! 936 00:42:01,708 --> 00:42:03,244 Don't ever disrespect me or my restaurant.