1 00:00:01,570 --> 00:00:03,006 Previously on Generations"... 2 00:00:03,040 --> 00:00:04,408 You will need to make a restaurant-quality dish 3 00:00:04,441 --> 00:00:06,981 - featuring coffee. - No way. 4 00:00:07,015 --> 00:00:10,822 - Kamay, what is that? - This is a lamb chop. We're going Moroccan flavors. 5 00:00:10,855 --> 00:00:14,128 Daniela, get that skin rendered down so that chicken's cooked nicely. 6 00:00:14,161 --> 00:00:15,599 - Yes, sir. - God. 7 00:00:15,632 --> 00:00:17,234 - Look at Rebecka. - I have to start over. 8 00:00:17,268 --> 00:00:19,038 - Oh, my Lord. - My panna cotta's not set. 9 00:00:19,071 --> 00:00:21,309 You can drink it like a milkshake. 10 00:00:21,309 --> 00:00:24,381 Rebecka, what you have here is raw phyllo dough. 11 00:00:24,448 --> 00:00:28,657 Daniela, that chicken is way undercooked. Say good-bye. 12 00:00:28,691 --> 00:00:31,263 - Kamay, the lamb is cooked beautifully. - Thank you, Chef. 13 00:00:31,329 --> 00:00:36,541 - Congratulations, Kamay. - I made the top 10. 14 00:00:36,574 --> 00:00:39,178 - Tonight, it's a hot one. - Oh, my gosh! 15 00:00:39,212 --> 00:00:43,587 Please welcome Sean Evans. 16 00:00:43,621 --> 00:00:47,461 - Lift! - ...with an extra spicy mystery box challenge. 17 00:00:47,494 --> 00:00:49,232 Have you started to sweat yet? 18 00:00:49,265 --> 00:00:50,267 Sounds like it's gonna get even hotter in here. 19 00:00:50,301 --> 00:00:52,705 Two of you will be going home. 20 00:00:52,739 --> 00:00:54,610 Here we go. 21 00:00:54,643 --> 00:00:56,747 - You got this, Becca. - Jeez. 22 00:00:56,781 --> 00:00:58,785 - You happy with that? - Absolutely awful. 23 00:00:58,818 --> 00:01:02,592 - It's like eating spicy sand. - This is gonna take you down. 24 00:01:16,085 --> 00:01:17,956 - Here we go All right. 25 00:01:17,989 --> 00:01:20,662 Wow, top 10. Come on. 26 00:01:20,695 --> 00:01:24,803 Things are about to get a little heated. Ready? 27 00:01:24,837 --> 00:01:26,506 - Yep. - Yes. 28 00:01:27,374 --> 00:01:28,610 Look at that. 29 00:01:29,445 --> 00:01:31,650 Getting hot in here. 30 00:01:32,919 --> 00:01:35,024 - Oh! - Whoo! Oh! 31 00:01:35,057 --> 00:01:37,194 - Oh, my gosh! - Whoa, whoa! 32 00:01:37,228 --> 00:01:39,065 Can we get some fire extinguishers? 33 00:01:39,065 --> 00:01:40,702 Oh, my God, look at that. 34 00:01:40,735 --> 00:01:42,305 I don't know what the heck is going on. 35 00:01:42,371 --> 00:01:43,641 There's fire everywhere. 36 00:01:43,708 --> 00:01:46,079 There's fire in the house. 37 00:01:46,112 --> 00:01:48,952 It's almost beautiful, but I'm no pyromaniac. 38 00:01:48,985 --> 00:01:51,723 - This is wild. - Holy Moses. 39 00:01:51,757 --> 00:01:53,661 This is crazy. 40 00:01:53,728 --> 00:01:54,997 I haven't got a clue 41 00:01:55,030 --> 00:01:56,299 as to what's underneath these boxes. 42 00:01:56,299 --> 00:01:58,504 I'm thinking maybe a barbecue? 43 00:01:58,538 --> 00:01:59,339 I don't know. 44 00:01:59,405 --> 00:02:01,142 Where's a marshmallow? 45 00:02:01,175 --> 00:02:02,679 Someone get me a stick. 46 00:02:02,679 --> 00:02:05,851 Welcome back, everybody. It is the top 10. 47 00:02:05,885 --> 00:02:07,689 Have you started to sweat yet? 48 00:02:10,695 --> 00:02:13,934 Right, all of you, blow out that fire on top of your boxes. 49 00:02:15,203 --> 00:02:17,074 Come on, Horacio. Let's go! 50 00:02:17,074 --> 00:02:19,212 Oh, my gosh. 51 00:02:19,245 --> 00:02:23,353 He's got, like, the birthday candle one. Let's go! 52 00:02:23,419 --> 00:02:25,257 Come on, Horacio! 53 00:02:25,290 --> 00:02:27,562 One more time. Come on. 54 00:02:31,236 --> 00:02:34,576 Now, if things weren't hot enough in here already, 55 00:02:34,610 --> 00:02:39,385 tonight, two individuals will be eliminated. 56 00:02:39,452 --> 00:02:42,792 Oh, my goodness. 57 00:02:42,859 --> 00:02:46,399 - That's a big one. - Now, all of you, very carefully, 58 00:02:46,466 --> 00:02:50,742 on the count of three, lift your mystery boxes! 59 00:02:50,775 --> 00:02:55,618 One, two, three, lift. 60 00:02:55,651 --> 00:02:58,323 Oh, my gosh. 61 00:02:58,356 --> 00:03:00,995 - Ooh, spicy. - Peppers! 62 00:03:01,062 --> 00:03:03,266 So many peppers. 63 00:03:03,299 --> 00:03:05,270 I'm seeing a lot of red. 64 00:03:05,303 --> 00:03:07,909 And red is hot and spicy, so I'm a little worried 65 00:03:07,942 --> 00:03:11,115 - because I don't have a huge spice tolerance. - Yeah. 66 00:03:11,149 --> 00:03:13,353 So, may the spice be with me. 67 00:03:13,386 --> 00:03:16,560 In front of you, you can see an amazing variety 68 00:03:16,560 --> 00:03:19,666 of all things hot, from chili peppers 69 00:03:19,699 --> 00:03:22,940 to hot sauces, and even dry spices. 70 00:03:22,973 --> 00:03:24,709 These look very hot. 71 00:03:24,742 --> 00:03:27,516 Tonight, your challenge is to use those hot ingredients 72 00:03:27,549 --> 00:03:31,624 and incorporate them into a restaurant-quality dish. 73 00:03:31,657 --> 00:03:34,328 We want to see all of you use not just one, 74 00:03:34,361 --> 00:03:38,136 not two, but at least three items. 75 00:03:38,170 --> 00:03:40,107 Yes, Chef. 76 00:03:40,140 --> 00:03:44,516 Now, here to help us judge tonight 77 00:03:44,549 --> 00:03:46,721 is a very special guest. 78 00:03:46,721 --> 00:03:48,924 He knows a thing or two about hot stuff. 79 00:03:50,728 --> 00:03:52,899 All of you, please welcome the mastermind 80 00:03:52,932 --> 00:03:54,168 behind the mega-viral 81 00:03:54,202 --> 00:03:56,072 social media sensation "Hot Ones"... 82 00:03:56,106 --> 00:03:58,978 - No way, dude. - Sean Evans! 83 00:04:02,686 --> 00:04:05,958 I absolutely love Sean Evans. 84 00:04:05,992 --> 00:04:08,063 I'm a huge fan. 85 00:04:08,130 --> 00:04:09,833 I've watched so many of his videos, 86 00:04:09,867 --> 00:04:12,839 especially his with Gordon. That one was just insane. 87 00:04:12,872 --> 00:04:15,077 This is mind-blowing. This couldn't be any cooler. 88 00:04:15,144 --> 00:04:16,814 Sean, welcome to the MasterChef kitchen 89 00:04:16,847 --> 00:04:19,151 - for the very first time. - Thanks for having me. 90 00:04:19,184 --> 00:04:21,723 - First of all, congrats on everything, man. - Oh, thank you, buddy. 91 00:04:21,723 --> 00:04:23,828 I mean, you've just taken the "Hot Ones" to a whole new level. 92 00:04:23,861 --> 00:04:26,566 And I think that our episode we did together 93 00:04:26,600 --> 00:04:30,574 - was watched by over 125 million individuals. - Wow. 94 00:04:30,608 --> 00:04:32,745 And it just doesn't stop, either. It's still growing. 95 00:04:32,745 --> 00:04:35,283 It's the show with hot questions and even hotter wings. 96 00:04:35,317 --> 00:04:39,291 Yeah, okay. That's hot now. Tingling everywhere. 97 00:04:39,325 --> 00:04:40,762 Yeah. 98 00:04:40,795 --> 00:04:42,966 Man! Now what are you laughing at? 99 00:04:42,999 --> 00:04:45,103 Aww, man. 100 00:04:45,170 --> 00:04:46,674 Even my nostrils are hot. 101 00:04:47,742 --> 00:04:49,244 - That's not normal. - No. 102 00:04:49,311 --> 00:04:50,849 In fact, this program's not normal. 103 00:04:50,849 --> 00:04:53,854 How do you keep so cool in amongst that heat? 104 00:04:53,888 --> 00:04:57,729 You know what? It's just the plate-spinning, Gordon, all right? 105 00:04:57,729 --> 00:05:00,535 I'm sitting across from Gordon Ramsay. 106 00:05:00,602 --> 00:05:02,071 I don't know what's coming next. 107 00:05:02,104 --> 00:05:05,845 So I don't have time to worry about how hot it is. 108 00:05:05,879 --> 00:05:08,016 - Adam, I've never seen you so happy. - Yeah. 109 00:05:08,049 --> 00:05:10,353 - You're a big fan of the "Hot Ones," right? - Absolutely a huge fan. 110 00:05:10,387 --> 00:05:12,357 I've seen almost all of them, I feel like. 111 00:05:12,391 --> 00:05:14,630 So it's absolutely amazing to see Sean here. 112 00:05:14,663 --> 00:05:17,602 - Nice to meet you, Adam. Good luck. - Yeah, thanks, man. 113 00:05:17,635 --> 00:05:19,873 Now, everyone knows that you really do understand 114 00:05:19,906 --> 00:05:22,845 how to eat an amazing chicken wing with hot sauces. 115 00:05:22,878 --> 00:05:25,785 - But you're also a hot food connoisseur. - Yeah. 116 00:05:25,818 --> 00:05:29,693 So, in terms of these amateur chefs tonight, any advice? 117 00:05:29,726 --> 00:05:32,699 It's very important that your dishes are balanced. 118 00:05:32,699 --> 00:05:36,673 The other components of that meal have to rise to the occasion, 119 00:05:36,740 --> 00:05:38,544 'cause the spice is gonna make it intense. 120 00:05:38,544 --> 00:05:40,446 - Yep. - All right, everyone. 121 00:05:40,480 --> 00:05:45,423 So you'll have 45 minutes to make us those spicy dishes. 122 00:05:45,456 --> 00:05:46,994 - Yes, Chef. - Yes, Chef. 123 00:05:47,027 --> 00:05:49,933 Oh, one more thing. Kamay? 124 00:05:49,966 --> 00:05:53,306 - Yes, Chef? - Are you ready to hear the advantage that you won 125 00:05:53,340 --> 00:05:56,111 - in the last challenge? - Yes, Chef. 126 00:05:56,145 --> 00:05:57,782 You will get to choose one person 127 00:05:57,815 --> 00:06:02,725 who you'll ice out for five minutes. 128 00:06:03,961 --> 00:06:05,464 And guess what? It's up to you to decide 129 00:06:05,532 --> 00:06:06,833 when that happens, 130 00:06:06,867 --> 00:06:10,173 as long as it's before the 15-minute mark. 131 00:06:10,239 --> 00:06:12,779 Being iced out for five minutes? 132 00:06:12,812 --> 00:06:15,150 When you only have 45 minutes on the clock, 133 00:06:15,183 --> 00:06:17,020 that could make or break a dish. 134 00:06:17,054 --> 00:06:19,391 Now, whoever makes the best dish 135 00:06:19,424 --> 00:06:23,399 will earn the last big advantage of the season. 136 00:06:23,432 --> 00:06:25,470 - Everybody ready? - Yep. 137 00:06:25,470 --> 00:06:29,545 - Then your 45 minutes start... - Now! 138 00:06:29,579 --> 00:06:30,848 - Let's go! - Go, go, go! 139 00:06:30,881 --> 00:06:32,551 - Let's go! - Go, go, go, go, go! 140 00:06:32,551 --> 00:06:34,823 Go, go, go, go, go! 141 00:06:34,856 --> 00:06:36,693 - Let's go. - We running, man. 142 00:06:36,726 --> 00:06:39,700 - You got it, guys. - Come on. Let's do this. 143 00:06:39,733 --> 00:06:41,168 - Let's do this, guys. - Let's do this. 144 00:06:42,938 --> 00:06:46,312 - Okay, what do I need? - I'll do some sweet peppers. 145 00:06:46,346 --> 00:06:48,584 Anyone see pork chops in there? 146 00:06:48,617 --> 00:06:51,489 I've been on the top twice in this competition. 147 00:06:51,523 --> 00:06:53,694 But here's the thing. I've been bottom both the mystery box challenges. 148 00:06:53,727 --> 00:06:56,633 So I need to turn up the heat and impress the judges. 149 00:06:56,667 --> 00:06:58,369 There's no way in hell I'm gonna touch that thing 150 00:06:58,436 --> 00:07:00,273 'cause that thing is way too spicy. 151 00:07:00,306 --> 00:07:02,712 The difficulty when cooking with spicy foods, you can overdo it. 152 00:07:02,712 --> 00:07:04,481 There's like a million peppers on this plate. 153 00:07:04,516 --> 00:07:06,018 You're just trying to pick the right ones 154 00:07:06,051 --> 00:07:07,655 to be able to use in your dish so it doesn't burn off 155 00:07:07,722 --> 00:07:08,657 the judges' palate. 156 00:07:08,724 --> 00:07:10,929 Soy sauce, bourbon. 157 00:07:10,929 --> 00:07:13,032 - There's something I'm missing. - You're forgetting something. 158 00:07:13,065 --> 00:07:14,802 - No, I'm not-- I don't think so. - You're forgetting something. 159 00:07:14,869 --> 00:07:16,773 - No, no, no. Get out of my head. - Let's go! 160 00:07:16,840 --> 00:07:18,978 Let's go, let's go, let's go! 161 00:07:21,148 --> 00:07:23,453 - Oh, my God, look at these spices. - Watch, watch, watch. 162 00:07:23,486 --> 00:07:25,858 Horacio, did you forget anything in there? 163 00:07:25,891 --> 00:07:29,198 I found everything. If I'm gonna use everything, I'm not sure, 164 00:07:29,198 --> 00:07:31,836 but I think I do. 165 00:07:31,870 --> 00:07:35,276 Whoo! Oh, no, baby. Everything's falling. 166 00:07:35,343 --> 00:07:36,747 Oh, Lord have mercy. 167 00:07:36,747 --> 00:07:39,786 So, hot and spicy mystery box challenge. 168 00:07:39,819 --> 00:07:42,357 Yeah, I think it's awesome that we're doing a spice challenge. 169 00:07:42,390 --> 00:07:45,096 - Obviously, that plays to my strengths over here. - Sure. 170 00:07:45,096 --> 00:07:47,267 But also just the way that it's exploded, 171 00:07:47,300 --> 00:07:50,473 not only in pop culture, but as the palate of the country evolves. 172 00:07:50,541 --> 00:07:54,181 Exactly, and I think people are more adventurous than ever when it comes to spice. 173 00:07:54,181 --> 00:07:57,020 - Ooh. That's spicy. - I mean, when you look at this mystery box, 174 00:07:57,054 --> 00:07:58,791 and you think about all the different ingredients that are in there-- 175 00:07:58,824 --> 00:08:01,697 everything from chili habanero to the scorpion, 176 00:08:01,764 --> 00:08:02,966 which is one of the hottest ones out there. 177 00:08:02,999 --> 00:08:04,636 And then you have these condiments 178 00:08:04,669 --> 00:08:06,506 and chili paste like sambal, 179 00:08:06,540 --> 00:08:08,409 so there's many different directions 180 00:08:08,409 --> 00:08:10,379 and usage of spice that they can go into. 181 00:08:10,379 --> 00:08:12,985 Sure. For me, it really starts off with the protein. 182 00:08:13,052 --> 00:08:15,591 How they're gonna marinate it, how they season it, 183 00:08:15,624 --> 00:08:16,727 and what they want to see at the end of it? 184 00:08:16,760 --> 00:08:17,962 Is the heat in the sauce? 185 00:08:17,962 --> 00:08:19,331 Is it in a salsa? 186 00:08:19,398 --> 00:08:21,837 Or is it cooked with it in the marinade? 187 00:08:21,870 --> 00:08:25,711 - Spicy. Mm. - I think the key to any spicy dish 188 00:08:25,778 --> 00:08:28,517 - is one that always invites the next bite. - Okay. 189 00:08:28,583 --> 00:08:32,424 You go right back in because you just want another dopamine hit. 190 00:08:32,458 --> 00:08:33,894 Right. Love that. 191 00:08:34,997 --> 00:08:37,200 You pounding out some chicken, Kimberly? 192 00:08:37,233 --> 00:08:40,006 - Pounding out some chicken, baby. - Smart. 193 00:08:40,039 --> 00:08:42,545 - Come on, baby. - Rebecka, you making burgers? 194 00:08:42,578 --> 00:08:44,883 Nope, making a deep fried chicken sandwich. 195 00:08:44,916 --> 00:08:47,087 I'm using the cayenne to season, 196 00:08:47,087 --> 00:08:51,563 - and then I have an avocado crema slaw. - Sounds delicious. 197 00:08:51,597 --> 00:08:54,870 So Kamay gets to ice out somebody for five minutes. 198 00:08:54,870 --> 00:08:57,007 So she could really do some damage here today. 199 00:08:57,074 --> 00:09:00,079 I've been hit with a disadvantage before. 200 00:09:00,113 --> 00:09:02,117 I really don't want to be hit with another one. 201 00:09:02,151 --> 00:09:04,856 - So I'm worried. - All right. Too long. 202 00:09:06,726 --> 00:09:08,831 Adam, what are you making? - Jerk chicken 203 00:09:08,864 --> 00:09:11,269 with a cheesy hot honey cornbread. 204 00:09:11,302 --> 00:09:14,742 I've had a rough go-around with all these disadvantages. 205 00:09:14,742 --> 00:09:17,648 And so I'm really hoping to not be handed another one. 206 00:09:22,792 --> 00:09:24,996 Let's see if today's the day. 207 00:09:25,029 --> 00:09:28,570 I-I don't want to be iced out. Please, Kamay! 208 00:09:28,603 --> 00:09:31,643 This decision is agonizing. 209 00:09:31,643 --> 00:09:33,179 Let's see where people are in their cook. 210 00:09:33,212 --> 00:09:35,985 Whoo. Oh, come on, man. 211 00:09:35,985 --> 00:09:38,890 Mike has a nice sauce working. 212 00:09:38,924 --> 00:09:41,162 - Hallie's going Asian. - Beautiful. 213 00:09:41,195 --> 00:09:45,170 Becca's got some interesting choices here. She's got some halibut. 214 00:09:45,203 --> 00:09:49,145 And that fish is gonna need some time to cook. 215 00:09:49,178 --> 00:09:52,918 When you're cooking in the MasterChef kitchen, every minute counts. 216 00:09:52,952 --> 00:09:56,526 So I am thinking I gotta go for a big player, 217 00:09:56,560 --> 00:09:58,296 and hopefully throw them off track. 218 00:09:58,329 --> 00:10:03,139 - All right. 10 minutes gone, 35 minutes to go. 219 00:10:03,139 --> 00:10:07,582 - Let's go! Right, Horacio. - Yes, Chef. 220 00:10:07,615 --> 00:10:10,052 - Hello, Sean, how are you? Nice to meet you. - It's nice to meet you. 221 00:10:13,627 --> 00:10:15,096 ...fan, number one, for you. 222 00:10:15,163 --> 00:10:17,334 Well, make sure that you tell them that I said hi. 223 00:10:17,367 --> 00:10:19,572 I love your energy. You have a lot going on here. 224 00:10:19,572 --> 00:10:21,843 I have a lot going on every day. 225 00:10:21,910 --> 00:10:23,714 What's the dish? What are you doing? 226 00:10:23,747 --> 00:10:26,954 - Chicken tikka masala. - Tell us about the heat on this tikka masala. 227 00:10:26,987 --> 00:10:30,393 - What are you using? - I'm going to use the garlic and pepper-- 228 00:10:30,426 --> 00:10:31,997 The garlic and the pepper. 229 00:10:34,334 --> 00:10:36,405 Did you say what are they gonna be coated with? 230 00:10:36,438 --> 00:10:37,842 Spices. What spices are you putting 231 00:10:37,908 --> 00:10:40,714 in your chicken tikka masala? 232 00:10:40,781 --> 00:10:43,185 Cayenne pepper, and the Fresno. 233 00:10:43,185 --> 00:10:47,562 - And the paste with the red pepper and garlic. - Okay. 234 00:10:47,595 --> 00:10:48,897 - All right, interesting. - All right. 235 00:10:48,931 --> 00:10:50,767 Okay, but why chicken tikka masala? 236 00:10:57,181 --> 00:10:58,817 Wow. Wow. 237 00:11:03,459 --> 00:11:04,696 An amazing thing about spicy food 238 00:11:04,729 --> 00:11:06,567 is it can transport you to a place. 239 00:11:06,567 --> 00:11:08,971 - I hope that your dish does take us to India. Yes. 240 00:11:09,004 --> 00:11:12,110 - I hope so, too. - It's 45 minutes, 241 00:11:12,143 --> 00:11:14,381 not 45 days to make the chicken tikka masala. 242 00:11:14,381 --> 00:11:16,986 - I know. - So I'd get some of those spices in now. 243 00:11:17,020 --> 00:11:19,893 - Yes, Chef. - A little bit of that. 244 00:11:19,959 --> 00:11:23,299 Do this here. Turn that on. 245 00:11:23,365 --> 00:11:25,036 - Hello, Becca. How are you? - Hi, Chef. How are you? 246 00:11:25,069 --> 00:11:26,906 - I'm good. - Talk to us about your dish 247 00:11:26,906 --> 00:11:28,576 - and what chilies are you utilizing? - Absolutely. 248 00:11:28,643 --> 00:11:32,585 So I am making a nut-crusted halibut on top of a corn, 249 00:11:32,618 --> 00:11:34,522 bell pepper, jalapeno sauté, 250 00:11:34,589 --> 00:11:36,459 a roasted red pepper hot romesco, 251 00:11:36,492 --> 00:11:38,162 and then a parsnip purée. 252 00:11:38,195 --> 00:11:39,933 All right, so where's the heat coming from? 253 00:11:39,933 --> 00:11:41,737 There's gonna be jalapenos in the sauté. 254 00:11:41,770 --> 00:11:43,807 There's gonna be hot mustard on the halibut. 255 00:11:43,840 --> 00:11:45,812 There's gonna be arbol chilies in the nut crust, 256 00:11:45,845 --> 00:11:47,414 hot honey in the romesco. 257 00:11:47,447 --> 00:11:49,417 You're one of the few people using fish. 258 00:11:49,451 --> 00:11:51,122 That's not the first thing that comes to my mind 259 00:11:51,155 --> 00:11:53,126 when I'm thinking about exalting spices. 260 00:11:53,159 --> 00:11:56,900 - Why fish? - I think fish has a beautiful mild flavor 261 00:11:56,900 --> 00:11:59,271 that really adheres to some spice. 262 00:11:59,305 --> 00:12:01,743 Okay. Now, you have a target on your back. 263 00:12:01,810 --> 00:12:05,016 What's gonna happen to you today with Kamay up there with this giant advantage? 264 00:12:05,050 --> 00:12:06,251 Do you think it's coming for you? 265 00:12:06,285 --> 00:12:07,988 I have no idea if it's coming for me. 266 00:12:08,022 --> 00:12:09,926 But I am preparing like it will, 267 00:12:09,959 --> 00:12:13,132 so I'm doing everything that I can to get ahead, so that if I'm frozen, 268 00:12:13,166 --> 00:12:15,504 I can just hop right in like nothing happened. 269 00:12:15,504 --> 00:12:16,606 - Mm. - Wow. good luck. 270 00:12:16,640 --> 00:12:17,841 Thank you. 271 00:12:20,414 --> 00:12:21,516 It's getting there. 272 00:12:22,685 --> 00:12:24,288 Sweet. 273 00:12:24,355 --> 00:12:26,693 And then we go! 274 00:12:26,727 --> 00:12:29,431 Murt's on fire. 275 00:12:31,068 --> 00:12:33,172 I think I'm really gonna throw people off 276 00:12:33,239 --> 00:12:34,174 with the surprise. 277 00:12:34,208 --> 00:12:36,311 I'm ready to deliver some pain. 278 00:12:37,481 --> 00:12:40,319 All right, let's go. 279 00:12:40,319 --> 00:12:42,157 - Kamay? - Yes, Chef. 280 00:12:42,190 --> 00:12:45,429 You look like you want to ice someone out right now. 281 00:12:45,463 --> 00:12:47,702 - Are you ready? - I am. 282 00:12:47,735 --> 00:12:49,973 Okay. Right, stop the clock! 283 00:12:50,006 --> 00:12:53,680 All of you, stop what you're doing. 284 00:12:53,680 --> 00:12:55,851 Kamay, which individual 285 00:12:55,884 --> 00:12:58,389 are you removing five minutes from their cook time 286 00:12:58,389 --> 00:12:59,859 and putting on ice? 287 00:12:59,893 --> 00:13:02,932 So, I am thinking strategically here, 288 00:13:02,966 --> 00:13:08,276 and this individual is very strong, 289 00:13:08,343 --> 00:13:12,718 and I am honing in today on the Gen Zs. 290 00:13:12,751 --> 00:13:16,358 Wow. Right, who is it? 291 00:13:31,723 --> 00:13:33,392 Right, stop the clock. 292 00:13:33,425 --> 00:13:35,531 Kamay, which individual 293 00:13:35,564 --> 00:13:37,902 are you removing five minutes from their cook time 294 00:13:37,935 --> 00:13:40,507 and putting on ice? 295 00:13:44,950 --> 00:13:47,888 - Becca. - Becca, wow. 296 00:13:47,922 --> 00:13:50,894 - Sorry, Becca. - Okay, Becca, 297 00:13:50,927 --> 00:13:53,700 please turn everything off and stand back 298 00:13:53,734 --> 00:13:55,069 - from your stove. - Heard. 299 00:13:55,136 --> 00:13:57,742 The rest of you, continue. Let's go! 300 00:13:57,775 --> 00:14:00,446 30 minutes remaining. 301 00:14:02,885 --> 00:14:04,054 What the junk? 302 00:14:04,120 --> 00:14:05,624 What the literal junk? 303 00:14:05,657 --> 00:14:07,595 Oh, my gosh. 304 00:14:07,595 --> 00:14:09,932 Wild. I-- you never think 305 00:14:09,932 --> 00:14:12,104 that you have that big of a target on your back, 306 00:14:12,137 --> 00:14:14,374 but here I am. Rude. 307 00:14:16,647 --> 00:14:18,115 Wow, a five-minute penalty 308 00:14:18,115 --> 00:14:20,420 at this stage of the cook is tough. 309 00:14:20,453 --> 00:14:23,760 But Becca told us she's ready to take on this penalty, 310 00:14:23,793 --> 00:14:25,429 so she's factored it into her cook time. 311 00:14:25,463 --> 00:14:26,767 - Wow. - It's a very interesting strategy. 312 00:14:26,800 --> 00:14:29,939 - That's impressive. - Okay. 313 00:14:30,005 --> 00:14:32,678 Cheese grater. Come on, come on, come on, come on. 314 00:14:32,712 --> 00:14:34,682 Beautiful. 315 00:14:34,682 --> 00:14:37,087 It's stressful and frustrating to lose five minutes 316 00:14:37,154 --> 00:14:39,090 'cause you see everyone else cooking around you, 317 00:14:39,157 --> 00:14:42,230 but all I can do is just think and figure out what to do next. 318 00:14:42,264 --> 00:14:44,502 Becca, two minutes remaining. 319 00:14:44,535 --> 00:14:45,704 Yes, Chef. Thank you. 320 00:14:45,771 --> 00:14:49,578 Valuable time just slipping away. 321 00:14:52,417 --> 00:14:53,820 Okay. 322 00:14:53,853 --> 00:14:55,724 Ooh, that's spicy. It's spicy. 323 00:14:55,791 --> 00:14:58,262 A lot of food. Okay. 324 00:14:58,329 --> 00:15:01,001 - You can tell she wants to get back on it. - Yeah. 325 00:15:01,034 --> 00:15:02,203 She's so enthusiastic. 326 00:15:04,542 --> 00:15:06,445 20 seconds to go, Becca. 327 00:15:13,994 --> 00:15:18,335 Okay, get ready. Your time re-starts... 328 00:15:21,810 --> 00:15:23,981 Now! Go, Becca! Let's go. 329 00:15:24,014 --> 00:15:27,320 20 minutes down. 25 minutes remaining. 330 00:15:27,353 --> 00:15:32,464 - Gave her time to plan. - You got this, Becca. 331 00:15:32,497 --> 00:15:36,706 Come on. Oh, my gosh. 332 00:15:44,722 --> 00:15:46,626 Hallie, I saw you light up there when Sean arrived. 333 00:15:46,659 --> 00:15:48,530 Hi. - I'm a huge fan. I would shake your hand, 334 00:15:48,564 --> 00:15:49,733 - but I've been touching chicken. - It's nice to meet you. 335 00:15:49,766 --> 00:15:50,934 I know. You're busy. 336 00:15:50,934 --> 00:15:52,403 Give us an insight into the dish. 337 00:15:52,437 --> 00:15:53,907 What are you doing and what spice are you using? 338 00:15:53,940 --> 00:15:57,180 Today I'm cooking a spicy fried chicken 339 00:15:57,247 --> 00:16:02,390 with a lemon and wasabi rice, seared spicy bok choy, 340 00:16:02,423 --> 00:16:04,193 and a Chinese honey mustard sauce. 341 00:16:04,260 --> 00:16:06,198 It sounds delicious and balanced. 342 00:16:06,265 --> 00:16:08,703 I love the idea of the lemon rice to offset that, 343 00:16:08,703 --> 00:16:10,674 so I'm really excited to see what you're gonna make today. 344 00:16:10,674 --> 00:16:12,678 - Awesome. - Yeah, so you've got a double-edge sword here 345 00:16:12,678 --> 00:16:14,982 with the breast, right? Because there's hardly any fat in there. 346 00:16:15,016 --> 00:16:18,757 So be smart and make sure that you don't overcook that thing. 347 00:16:18,757 --> 00:16:21,127 - Yes, sir. - But guess what? 348 00:16:22,565 --> 00:16:24,467 Sean's going to invite you onto the "Hot Ones." 349 00:16:25,637 --> 00:16:27,207 It's binding. 350 00:16:27,273 --> 00:16:28,744 - Good luck. - It's binding. 351 00:16:28,777 --> 00:16:30,479 Gordon's word is gospel. 352 00:16:33,753 --> 00:16:35,891 - Murt, you doing all right? - I gotta taste my sauce 353 00:16:35,891 --> 00:16:38,195 to make sure it's not too spicy, but... 354 00:16:38,195 --> 00:16:41,368 Ooh. Pretty good. 355 00:16:41,402 --> 00:16:44,408 I am making a spicy pork chop 356 00:16:44,441 --> 00:16:47,480 with a soy sauce hot honey glaze, 357 00:16:47,548 --> 00:16:51,555 mustard with parsnip purée, and then some mustard greens. 358 00:16:51,555 --> 00:16:53,392 I like spicy food. My stomach doesn't like spicy food, 359 00:16:53,425 --> 00:16:55,263 but I personally like spicy food. 360 00:16:55,296 --> 00:16:58,102 I'm feeling spicy in certain places the next morning. 361 00:16:58,135 --> 00:16:59,772 That's all I gotta say about that. 362 00:17:01,308 --> 00:17:04,013 Okay. We're making it. 363 00:17:04,047 --> 00:17:05,449 - Hey, Adam. - How's it going, guys? 364 00:17:05,482 --> 00:17:06,853 - Nice to meet you, Sean. - How are you doing? 365 00:17:06,853 --> 00:17:08,523 I'm doing well. I'm really excited. 366 00:17:08,590 --> 00:17:09,959 I think it's a really fun challenge. 367 00:17:09,992 --> 00:17:10,961 What are you making? 368 00:17:10,994 --> 00:17:13,099 I'm doing jerk chicken 369 00:17:13,132 --> 00:17:15,336 marinated in a Scotch Bonnet marinade, 370 00:17:15,369 --> 00:17:17,641 and I'm doing a cheesy hot honey cornbread, 371 00:17:17,675 --> 00:17:21,115 a pineapple banana pepper slaw, and a yogurt herb sauce. 372 00:17:21,148 --> 00:17:23,252 - Have you worked with Scotch Bonnets before? - No, I haven't. 373 00:17:23,318 --> 00:17:24,722 Back home, it's really hard to get these, 374 00:17:24,756 --> 00:17:27,127 and so I'm used to making it with just jalapenos. 375 00:17:27,160 --> 00:17:30,132 - Scotch Bonnet is a lovely pepper. - It is a beautiful pepper. 376 00:17:30,199 --> 00:17:31,870 And I have to be honest, one of my favorites as well. 377 00:17:31,937 --> 00:17:33,607 It's also one of the hottest out there, 378 00:17:33,607 --> 00:17:36,144 - so be careful with that, okay? - Yes, sir. 379 00:17:36,178 --> 00:17:37,881 Okay. Halfway, young man. Good luck. 380 00:17:37,915 --> 00:17:41,021 - Yes, sir. Nice to meet you, man. - Nice to meet you, too. 381 00:17:41,054 --> 00:17:42,858 Okay, go, go, go, go, go! 382 00:17:44,562 --> 00:17:49,538 Jeez. Mike is on Speedy Gonzales time. 383 00:17:49,605 --> 00:17:51,041 Mike, you're working a little too fast over there. 384 00:17:51,075 --> 00:17:52,476 You gotta slow it down, mister. 385 00:17:52,511 --> 00:17:53,814 Come on, come on, come on. 386 00:17:53,847 --> 00:17:55,884 Slow it down a little bit. 387 00:17:55,917 --> 00:17:58,155 - Michael, how are you, young man? - Good. How are you doing? 388 00:17:58,222 --> 00:17:59,592 - Great. - What's the dish? 389 00:17:59,625 --> 00:18:01,128 So, basically, I'm doing shrimp and grits. 390 00:18:01,161 --> 00:18:02,965 I'm using the jalapenos. 391 00:18:02,998 --> 00:18:04,969 I'm gonna be using the Calabrian chilies, 392 00:18:05,002 --> 00:18:06,573 and I'm also gonna be using the hot honey. 393 00:18:06,606 --> 00:18:08,509 So this is a mirepoix here? What is this? 394 00:18:08,543 --> 00:18:10,346 Yeah, so this is basically gonna be, like, 395 00:18:10,379 --> 00:18:12,384 kind of a Creole inspired sauce that I'm doing with it. 396 00:18:12,417 --> 00:18:13,820 Are you familiar with some of these chilies, 397 00:18:13,853 --> 00:18:15,857 or are some of them a little bit foreign to you, Michael? 398 00:18:15,857 --> 00:18:18,062 It's kind of all a little bit foreign to me, to be perfectly honest. 399 00:18:18,062 --> 00:18:19,665 I don't really cook much with spice. 400 00:18:19,699 --> 00:18:22,671 I like the format of this, but I think you're gonna 401 00:18:22,704 --> 00:18:24,642 have to cook those chilies and let them impart the flavor. 402 00:18:24,675 --> 00:18:27,146 - Yes. - What is it like to be in the top 10, Michael? 403 00:18:27,180 --> 00:18:28,984 Did you think it would happen to you? 404 00:18:29,017 --> 00:18:30,152 It's one of those things where it's like 405 00:18:30,186 --> 00:18:31,656 I didn't think it was impossible, 406 00:18:31,690 --> 00:18:33,425 but now that I'm here, I'm like, "Wow." 407 00:18:33,459 --> 00:18:35,864 You're a case study of a contestant 408 00:18:35,898 --> 00:18:38,168 that starts out kind of low key 409 00:18:38,201 --> 00:18:40,808 and then turns it up right at the top 10. 410 00:18:40,841 --> 00:18:43,580 The only problem is when you start turning it up at top 10, 411 00:18:43,613 --> 00:18:46,753 you gotta have the gusto to keep on turning it up, 412 00:18:46,819 --> 00:18:49,391 and there's nine more people to take out for you to win this thing. 413 00:18:49,424 --> 00:18:52,463 - That's a lot of gusto. You got that? - Yes, I do. 414 00:18:52,497 --> 00:18:54,668 - All right, Michael, good luck. - Thank you. 415 00:18:56,872 --> 00:19:01,148 - Ooh, nice. - Here we go. 416 00:19:01,182 --> 00:19:02,951 Okay, easy-peasy. 417 00:19:03,018 --> 00:19:04,888 Kimberly, right, tell us about the dish. 418 00:19:04,922 --> 00:19:08,295 I'm doing a little bit of a spicy chicken sandwich 419 00:19:08,328 --> 00:19:11,067 with some cayenne pepper, making a slaw 420 00:19:11,101 --> 00:19:12,838 that's a little sweet and savory, 421 00:19:12,871 --> 00:19:15,511 but also has a little bit of bite with some fresh jalapeno. 422 00:19:15,511 --> 00:19:18,583 And then I'm gonna make some fried kale chips 423 00:19:18,616 --> 00:19:21,589 and dust those with a little bit of cayenne and salt and pepper. 424 00:19:21,622 --> 00:19:24,460 - How's that sound? - It does-- you know what, it sounds good. 425 00:19:24,494 --> 00:19:27,601 You know, I've eaten hundreds of chicken sandwiches in my life, 426 00:19:27,634 --> 00:19:30,574 so if you're gonna make that, you have to make one that's elite. 427 00:19:30,574 --> 00:19:32,443 But how do you feel about the time that you have left? 428 00:19:32,477 --> 00:19:34,582 I'm thinking I'm a little crazy, 429 00:19:34,615 --> 00:19:36,451 but I'm gonna try my best, 'cause it's top 10. 430 00:19:36,484 --> 00:19:38,990 As you know, there's two individuals leaving the competition. 431 00:19:39,023 --> 00:19:42,898 - Yes, I hear you. - So if you're gonna do a chicken sandwich, 432 00:19:42,931 --> 00:19:44,968 make sure it's an elevated chicken sandwich, okay? 433 00:19:45,002 --> 00:19:46,371 - Okay. Okay. - Good luck. 434 00:19:46,405 --> 00:19:49,011 All right, thank you so much. 435 00:19:49,044 --> 00:19:50,446 Looks beautiful. 436 00:19:52,083 --> 00:19:53,452 That's done. 437 00:19:54,487 --> 00:19:58,361 We are down to our final 15 minutes. 438 00:19:58,395 --> 00:20:00,466 Jeez. 439 00:20:03,005 --> 00:20:04,474 - Becca. - She is fast. 440 00:20:04,508 --> 00:20:06,713 Breathe, breathe, breathe. 441 00:20:06,746 --> 00:20:08,750 Yeah, I'm a bit concerned about Kimberly. 442 00:20:08,750 --> 00:20:11,455 - I mean, a fried chicken sandwich. 443 00:20:11,488 --> 00:20:12,925 A little too simple? A little too basic? 444 00:20:12,925 --> 00:20:14,394 Yeah, just a little bit too pedestrian. 445 00:20:14,427 --> 00:20:16,633 We want balance, complexity, 446 00:20:16,666 --> 00:20:18,169 we want to be able to taste the chilies. 447 00:20:18,235 --> 00:20:19,806 That's a lot to ask out of one sandwich. 448 00:20:19,839 --> 00:20:23,780 Right. It doesn't feel sort of top 10 "MasterChef." 449 00:20:23,846 --> 00:20:25,517 Yeah. 450 00:20:25,551 --> 00:20:28,523 - How's it looking, Kimberly? - Eh, so-so. 451 00:20:28,556 --> 00:20:31,161 Gordon Ramsay pretty much said that I have to make this 452 00:20:31,194 --> 00:20:34,167 the best chicken sandwich he's ever seen, 453 00:20:34,201 --> 00:20:36,739 and my mind is just racing. 454 00:20:36,772 --> 00:20:38,910 Oh, my God. 455 00:20:38,944 --> 00:20:41,782 I am the last Gen X standing, 456 00:20:41,816 --> 00:20:45,790 so I'm thinking what can I do in this short amount of time 457 00:20:45,824 --> 00:20:47,828 to make this chicken sandwich not so pedestrian? 458 00:20:47,862 --> 00:20:51,034 I wish I could start over. I wish I had a different idea. 459 00:20:54,140 --> 00:20:56,879 I'm definitely in danger tonight. 460 00:21:06,833 --> 00:21:10,372 Just under 14 minutes to go, guys. 461 00:21:10,372 --> 00:21:14,147 Ugh! I just want to make sure I'm not doing raw chicken. 462 00:21:14,214 --> 00:21:18,856 Taste everything. And like Sean said, find that balance in the heat. 463 00:21:18,890 --> 00:21:20,894 Okay, come on, come on, come on, come on. 464 00:21:25,504 --> 00:21:29,443 - All right. - God. Okay. 465 00:21:35,423 --> 00:21:37,359 Gotta get that halibut in the pan. 466 00:21:37,393 --> 00:21:39,064 Because I lost the five minutes, 467 00:21:39,130 --> 00:21:41,401 I'm worried that I might drop the ball on something, 468 00:21:41,434 --> 00:21:43,438 and I'm worried it might be the fish. 469 00:21:44,608 --> 00:21:47,715 But I'm moving at breakneck double speed. 470 00:21:47,781 --> 00:21:49,317 Okay. 471 00:21:49,351 --> 00:21:51,021 - Warren, Warren, Warren. - Hello, hello, hello. 472 00:21:51,054 --> 00:21:52,958 - How are we? - What are you making, Warren? 473 00:21:52,991 --> 00:21:56,599 I'm making a Brazilian fish stew with prawns in it and halibut. 474 00:21:56,632 --> 00:21:58,870 It's gonna be served with rice, and to cool it off, 475 00:21:58,903 --> 00:22:01,141 it's going to have some avocado on the side. 476 00:22:01,174 --> 00:22:03,880 Okay, do you have any experience firsthand cooking with spice? 477 00:22:03,913 --> 00:22:06,385 - Oh, yeah. Oh, my God, I love it. - You do? Okay. 478 00:22:06,418 --> 00:22:07,888 It doesn't love me, but I love it. 479 00:22:07,888 --> 00:22:10,293 So what spices are you gonna put in there? 480 00:22:10,326 --> 00:22:12,931 - I don't even know the name of this one. - Those are Anaheim chilies. 481 00:22:12,965 --> 00:22:14,769 Yeah, I'm using these, 'cause they're pretty mild. 482 00:22:14,769 --> 00:22:17,741 This is a strong-- it's Chinese garlic spice. 483 00:22:17,775 --> 00:22:19,545 I'm gonna go very sparingly with that. 484 00:22:19,578 --> 00:22:22,483 And then I'm gonna just add a little sriracha as we go. 485 00:22:22,517 --> 00:22:23,753 But you know what? When you have chili, 486 00:22:23,787 --> 00:22:25,088 the earlier you put it in there, 487 00:22:25,122 --> 00:22:27,226 the more it imparts its flavor. 488 00:22:27,226 --> 00:22:30,232 If you wait till the last minute to put some of these spices in there, 489 00:22:30,266 --> 00:22:32,169 it's not gonna deliver a punch. 490 00:22:32,203 --> 00:22:34,274 - I got a plan. - Good luck. 491 00:22:34,307 --> 00:22:35,577 Thank you, gentlemen. 492 00:22:37,914 --> 00:22:40,319 - Hot, hot, hot. - Little more heat, little more salt. 493 00:22:40,386 --> 00:22:41,589 Little more heat, little more salt. 494 00:22:41,589 --> 00:22:45,597 These are not quite ready. 495 00:22:46,398 --> 00:22:47,433 Is that cornbread? 496 00:22:47,467 --> 00:22:50,607 Need more heat. 497 00:22:50,641 --> 00:22:54,481 Guys, we have seven minutes remaining. Let's go! 498 00:22:54,515 --> 00:22:57,788 - Hallie, watch that chicken in the oven as well, yes? Yes, sir. 499 00:22:57,788 --> 00:23:00,994 It's gonna continue cooking as well, so be smart. 500 00:23:00,994 --> 00:23:02,062 Everything ready. 501 00:23:05,703 --> 00:23:07,674 Are you making a ceviche, Warren, or are you just marinating it? 502 00:23:07,708 --> 00:23:09,076 It's gonna cook in the sauce. 503 00:23:09,110 --> 00:23:12,952 So, Warren is doing a Brazilian fish stew, 504 00:23:12,985 --> 00:23:17,260 and the base of the stew is tomatoes, red peppers, onions, and green peppers, 505 00:23:17,293 --> 00:23:20,533 and you also have halibut and shrimp. Very mild fish. 506 00:23:20,567 --> 00:23:24,908 Now, there's really no culture of a lot of heat in Brazilian food. 507 00:23:24,908 --> 00:23:26,880 So I'm not sure about his strategy. 508 00:23:26,880 --> 00:23:28,583 I think the more concerning thing for me 509 00:23:28,616 --> 00:23:31,723 is that Warren is using very small amounts of chili, 510 00:23:31,756 --> 00:23:34,561 and he has no idea when to put them in. 511 00:23:34,594 --> 00:23:36,865 But the earlier you put a spice inside of your stew, 512 00:23:36,899 --> 00:23:39,003 - it's gonna impart its flavor and develop. - Yeah. 513 00:23:39,036 --> 00:23:43,713 He has a lot of ingredients going, and I think when that happens, 514 00:23:43,746 --> 00:23:47,086 it's either gonna turn out really good or really bad. 515 00:23:49,759 --> 00:23:51,795 A little longer, Kamay. A little longer. 516 00:23:51,862 --> 00:23:54,869 Am I in your train of thought, Murt? 517 00:23:54,902 --> 00:23:57,106 - Nope. Not there yet. - Not there yet. 518 00:23:59,077 --> 00:24:01,849 Becca's fish, that halibut, it's still in the oven. 519 00:24:01,882 --> 00:24:04,287 - She's fallen behind. - Yeah. 520 00:24:04,287 --> 00:24:07,527 Come on. You gotta be done. You gotta be done. 521 00:24:09,831 --> 00:24:11,334 Guys, we're down to 522 00:24:11,368 --> 00:24:13,873 two and a half minutes remaining. 523 00:24:13,906 --> 00:24:16,377 Start thinking about the plating, please. 524 00:24:16,411 --> 00:24:17,781 Two and a half minutes remaining. 525 00:24:17,814 --> 00:24:19,751 Hallie, you check the temp on your chicken? 526 00:24:19,785 --> 00:24:22,791 - Yeah, I'm letting it rest right now. - All right. 527 00:24:24,360 --> 00:24:28,034 - Oh, God. - Okay, should be good. 528 00:24:28,068 --> 00:24:32,310 We are coming down to our final 60 seconds. 529 00:24:32,343 --> 00:24:36,018 One minute remaining. Come on, guys. 530 00:24:36,051 --> 00:24:39,090 Come on. Please, Adam, you've got to start plating, young man. 531 00:24:39,124 --> 00:24:42,964 - One portion, Horacio. One beautiful portion. - Let's go, Becca. 532 00:24:46,037 --> 00:24:49,845 - We're good with that. - All right, come on. 533 00:24:49,878 --> 00:24:53,385 - Go, go, go. - Ah, damn it. 534 00:24:53,418 --> 00:24:56,124 Ten, nine, eight, 535 00:24:56,124 --> 00:24:58,696 seven, six, five, 536 00:24:58,730 --> 00:25:02,971 - four, three, two, one! - And stop! 537 00:25:02,971 --> 00:25:06,277 - Hands in the air. - Hands in the air. Well done, everybody. 538 00:25:06,311 --> 00:25:09,183 Man! Well done. 539 00:25:11,588 --> 00:25:12,657 Obviously, I'm worried about my chicken. 540 00:25:12,657 --> 00:25:13,993 I took the temp a couple times, 541 00:25:13,993 --> 00:25:15,663 popped it right back into the oven again. 542 00:25:15,696 --> 00:25:17,399 Probably kept it in there a little bit too long, 543 00:25:17,399 --> 00:25:19,170 but we'll see how they feel about it. 544 00:25:20,673 --> 00:25:22,209 I'm a little worried. 545 00:25:22,209 --> 00:25:24,113 If I didn't have the five-minute disadvantage, 546 00:25:24,147 --> 00:25:25,683 I would feel a lot more confident in the flavors, 547 00:25:25,717 --> 00:25:27,955 a lot more confident in the cook on the fish. 548 00:25:27,988 --> 00:25:32,430 But I didn't, and so this is what I got. 549 00:25:32,463 --> 00:25:33,900 Five minutes doesn't seem like a lot, 550 00:25:33,934 --> 00:25:35,570 but at this point in the competition, 551 00:25:35,603 --> 00:25:37,239 in this challenge, it could cost me the trophy, 552 00:25:37,272 --> 00:25:39,611 it could cost me a quarter of a million dollars, 553 00:25:39,645 --> 00:25:41,682 and it could crush my dreams. 554 00:25:52,904 --> 00:25:56,110 Right, that was a scorcher of a challenge. 555 00:25:57,647 --> 00:26:00,252 Now, Sean, Aarón, Joe, and myself 556 00:26:00,285 --> 00:26:03,291 need to take a much closer look at all your dishes. 557 00:26:05,897 --> 00:26:11,174 Horacio, a chicken tikka masala in 45 minutes. 558 00:26:11,241 --> 00:26:14,480 Did you have enough time to allow those spices to bloom? 559 00:26:14,515 --> 00:26:16,350 - I think so. - Thank you. 560 00:26:18,690 --> 00:26:20,994 Okay, Hallie, what's that? 561 00:26:20,994 --> 00:26:23,899 This is the Chinese mustard with a little bit of honey. 562 00:26:23,933 --> 00:26:25,803 - You happy with that? - It's interesting. 563 00:26:25,870 --> 00:26:29,578 Interesting's a good word. 564 00:26:29,611 --> 00:26:31,915 Kimberly, how did you cook this chicken? 565 00:26:31,949 --> 00:26:34,420 Browned it in the pan, and then finished it in the oven. 566 00:26:34,453 --> 00:26:36,090 - Hopefully keep it nice and moist. - So you cooked it twice. 567 00:26:36,124 --> 00:26:38,394 Correct. 568 00:26:40,332 --> 00:26:42,837 Warren, do you have a lot of chilies represented in the dish? 569 00:26:42,904 --> 00:26:45,042 I tried to put as much in it without going overboard. 570 00:26:45,075 --> 00:26:48,481 - Okay. - Uh, it's kind of a rustic dish. 571 00:26:48,481 --> 00:26:50,854 The judges come around to do their taste. 572 00:26:50,887 --> 00:26:52,323 It never gets easier. 573 00:26:52,323 --> 00:26:54,795 And not only do we have the normal judges, 574 00:26:54,828 --> 00:26:57,533 but we also have Sean Evans here, 575 00:26:57,567 --> 00:26:59,505 who is so familiar with spicy food. 576 00:26:59,538 --> 00:27:02,711 - All right, Adam, you chose Scotch Bonnet. - Yes, sir. 577 00:27:02,744 --> 00:27:06,251 - No one else chose something that hot. - Right. 578 00:27:06,318 --> 00:27:08,689 Are you worried that it might have been too big of a risk? 579 00:27:08,689 --> 00:27:10,458 I think it worked. 580 00:27:10,492 --> 00:27:12,330 The challenge with spicy food 581 00:27:12,363 --> 00:27:14,133 is that everybody has a different sensitivity. 582 00:27:14,133 --> 00:27:18,108 - Any spice in the purée? - There is the spicy mustard. 583 00:27:18,141 --> 00:27:19,744 Thank you. 584 00:27:22,015 --> 00:27:24,187 Do you think you went bold enough with the heat? 585 00:27:24,220 --> 00:27:26,792 I think there's a nice backing of heat to it. 586 00:27:29,463 --> 00:27:31,334 Becca, so you were given the disadvantage 587 00:27:31,400 --> 00:27:32,738 - of five minutes. - Yes. 588 00:27:32,804 --> 00:27:35,275 - You happy with the cook on the fish? - I am. 589 00:27:35,275 --> 00:27:37,145 - Great job. - Thank you. 590 00:27:43,125 --> 00:27:45,696 Okay, guys, a lot of great dishes out there tonight. 591 00:27:45,730 --> 00:27:47,332 Oh, yeah. 592 00:27:50,573 --> 00:27:51,976 - You guys all in agreement? - Yes. 593 00:27:52,009 --> 00:27:54,347 Yeah. 594 00:27:54,380 --> 00:27:58,889 Right, it's time to taste the best dishes of the night. 595 00:27:58,956 --> 00:28:03,599 The first dish held some really sophisticated plating. 596 00:28:03,632 --> 00:28:05,770 Please come forward... 597 00:28:07,005 --> 00:28:09,410 - Murt. - Ooh! 598 00:28:09,410 --> 00:28:11,815 - Go, Murt! - All right, Murt. 599 00:28:11,849 --> 00:28:15,790 Top dish again. You know, kinda getting used to this top three thing. 600 00:28:15,823 --> 00:28:18,327 Not to be a little cockier, but it feels good. 601 00:28:18,394 --> 00:28:22,069 Young man, tell us what the dish is and the spice involved. 602 00:28:22,136 --> 00:28:27,614 So, I have a pork chop with a bourbon hot honey glaze, 603 00:28:27,648 --> 00:28:30,052 crispy onions, a spicy mustard, 604 00:28:30,118 --> 00:28:32,858 parsnip purée, and a mustard greens side. 605 00:28:32,858 --> 00:28:34,494 - The dish looks beautiful. - Thank you. 606 00:28:34,528 --> 00:28:39,003 And a bold move, grabbing pork and elevating that. Shall we? 607 00:28:45,249 --> 00:28:47,119 The cook on the pork was absolutely beautiful. 608 00:28:47,152 --> 00:28:49,892 And the mustard powder in there, if there's ever a time to shine 609 00:28:49,925 --> 00:28:51,996 with the clever use of those spices, it's tonight. 610 00:28:52,029 --> 00:28:53,566 - Well done. - Thank you, Chef. 611 00:28:53,633 --> 00:28:55,335 For me, the magic lies in that glaze. 612 00:28:55,335 --> 00:28:57,273 It has a barbecue sauce essence to it 613 00:28:57,306 --> 00:28:59,176 that I think is so welcome with something like this. 614 00:28:59,210 --> 00:29:00,814 What you did with the heat 615 00:29:00,847 --> 00:29:02,817 is I think what everyone tries to do with heat, 616 00:29:02,851 --> 00:29:05,657 and that's to leave a trail behind. 617 00:29:05,690 --> 00:29:09,463 You know, I tried this bite a minute and a half ago. I can still taste it. 618 00:29:09,497 --> 00:29:11,969 - I think you nailed it. - Appreciate it. Thank you so much. 619 00:29:12,036 --> 00:29:13,673 - Thanks, Murt. - Awesome job, Murt. 620 00:29:13,706 --> 00:29:15,609 - Good job, Murt. - Go, Murt! 621 00:29:15,643 --> 00:29:18,950 - Murt! - Another dish that we want to taste further 622 00:29:18,983 --> 00:29:20,853 is on the rustic side. 623 00:29:20,920 --> 00:29:23,458 Please come forward, Michael. 624 00:29:26,832 --> 00:29:28,536 Being called up for a top dish 625 00:29:28,536 --> 00:29:30,172 is such an exhilarating feeling. 626 00:29:30,206 --> 00:29:32,142 Especially because it really shows 627 00:29:32,176 --> 00:29:33,846 that I know how to work with ingredients 628 00:29:33,846 --> 00:29:36,719 that I'm not completely comfortable with. 629 00:29:36,785 --> 00:29:39,023 I made shrimp and grits with Calabrian chili 630 00:29:39,023 --> 00:29:40,560 and hot honey coated prawns, 631 00:29:40,593 --> 00:29:41,996 with a Creole-inspired gravy 632 00:29:42,062 --> 00:29:45,269 that has cayenne and jalapeno inside of it. 633 00:29:45,336 --> 00:29:47,908 This has to be one of the most sophisticated 634 00:29:47,941 --> 00:29:50,012 and restaurant-worthy shrimp and grits 635 00:29:50,079 --> 00:29:51,816 we've seen in the history of "MasterChef." 636 00:29:51,849 --> 00:29:54,319 - Thank you, Joe. - Nice job, Michael. 637 00:30:01,769 --> 00:30:05,676 Michael, it's very hard to get this dish done correctly in three or four hours. 638 00:30:05,710 --> 00:30:07,346 To do it in 45 minutes is incredible. 639 00:30:07,379 --> 00:30:10,152 I love the heat, but the star here 640 00:30:10,185 --> 00:30:11,888 is what you've done with those shrimp. 641 00:30:11,888 --> 00:30:13,491 That beautiful hot honey glaze, 642 00:30:13,559 --> 00:30:15,228 it's an elevated Millennial take. 643 00:30:15,262 --> 00:30:17,099 - Really well done. - Thank you. 644 00:30:17,099 --> 00:30:18,603 I've tasted a lot of shrimp and grits, 645 00:30:18,636 --> 00:30:20,038 and this one has to be 646 00:30:20,072 --> 00:30:21,575 one of the top three I've ever tasted. 647 00:30:21,609 --> 00:30:23,377 - Thank you. - Damn. 648 00:30:23,411 --> 00:30:26,183 I do think that there's another level though on the heat 649 00:30:26,250 --> 00:30:27,687 that you could have cranked it to. 650 00:30:27,720 --> 00:30:31,628 But otherwise, I think this is just a flawless dish. 651 00:30:31,661 --> 00:30:33,131 - Thank you. - Great job. 652 00:30:33,164 --> 00:30:35,068 - Thanks, Michael. - Nice job, Michael. 653 00:30:35,135 --> 00:30:37,006 - Yeah, he's cooking with confidence, isn't he? - Yeah. 654 00:30:37,006 --> 00:30:39,043 - Good job, man. Good job. - Thank you. 655 00:30:39,110 --> 00:30:41,047 - Good job to you. - Thanks, man. 656 00:30:41,113 --> 00:30:44,888 The third top dish, please come forward, Adam. 657 00:30:44,888 --> 00:30:48,494 Good job, Adam. Nice job, buddy. 658 00:30:49,798 --> 00:30:52,603 - Beautiful. - Go, Adam. 659 00:30:55,577 --> 00:30:58,214 I've made a jerk-inspired chicken thigh 660 00:30:58,281 --> 00:31:01,421 with a pineapple banana pepper slaw, 661 00:31:01,454 --> 00:31:04,360 a hot honey cornbread, and a yogurt herb sauce. 662 00:31:04,427 --> 00:31:06,966 Visually, it looks delicious, and I'm so pleased 663 00:31:06,966 --> 00:31:09,203 that you had the guts to get one of the most 664 00:31:09,203 --> 00:31:12,777 daring chilies out there, that Scotch Bonnet. 665 00:31:12,810 --> 00:31:15,817 But it needs to be mastered, 666 00:31:15,883 --> 00:31:18,923 otherwise it's gonna absolutely take you down. 667 00:31:18,956 --> 00:31:21,661 Shall we? 668 00:31:40,032 --> 00:31:43,204 Adam, the Scotch Bonnet needs to be mastered, 669 00:31:43,204 --> 00:31:46,277 otherwise it's gonna absolutely take you down. 670 00:31:46,310 --> 00:31:48,982 Shall we? 671 00:31:53,959 --> 00:31:57,132 The challenge here was in balancing your dish, 672 00:31:57,199 --> 00:31:59,070 and I think you did that perfectly. 673 00:31:59,103 --> 00:32:01,074 I do not throw around compliments like this, 674 00:32:01,107 --> 00:32:03,345 but this might be the best cornbread 675 00:32:03,378 --> 00:32:05,448 - I've ever had in my life. - Wow. 676 00:32:05,481 --> 00:32:07,787 I've asked a producer if I could get something to go. 677 00:32:07,820 --> 00:32:11,494 - It is phenomenal. The marinade? Exceptional. 678 00:32:11,494 --> 00:32:14,433 - And a really smart use of that Scotch Bonnet. - Thank you. 679 00:32:14,500 --> 00:32:16,304 Yeah, in tasting this dish, 680 00:32:16,370 --> 00:32:18,842 I would have no idea that we were in the middle 681 00:32:18,876 --> 00:32:21,014 of a spice and chili challenge. 682 00:32:21,047 --> 00:32:22,851 It just tastes like a deliciously, 683 00:32:22,884 --> 00:32:24,687 properly cooked dish. 684 00:32:24,721 --> 00:32:27,025 - Thanks so much, guys. - Good job. 685 00:32:27,025 --> 00:32:29,998 - Wow. - Good job, Adam. 686 00:32:31,401 --> 00:32:33,271 - Yeah. - Yeah, can I try that? 687 00:32:33,304 --> 00:32:36,978 Murt, Michael, and Adam, the Spice Boys lineup. 688 00:32:36,978 --> 00:32:38,481 The Spice Boys. 689 00:32:38,516 --> 00:32:40,185 You've given us a lot to talk about. 690 00:32:40,251 --> 00:32:41,722 Excuse us a moment, please. 691 00:32:41,756 --> 00:32:43,458 - Man. - Spice Boys. 692 00:32:43,491 --> 00:32:46,331 - Spice Boys, that's hilarious. - Heh, yeah. 693 00:32:46,364 --> 00:32:49,236 Murt's dish was really great. Michael had the most ambition. 694 00:32:49,269 --> 00:32:52,610 Yes, then you move into this expert cooking of Adam. 695 00:32:55,249 --> 00:32:57,118 Yeah. 696 00:32:59,290 --> 00:33:03,464 The winner will receive the last advantage of the season, 697 00:33:03,464 --> 00:33:05,001 and it's big. 698 00:33:05,034 --> 00:33:08,141 And that winner is... 699 00:33:08,174 --> 00:33:13,050 Adam. 700 00:33:13,084 --> 00:33:14,921 - Nice! - Good job, Adam. 701 00:33:14,955 --> 00:33:16,825 Michael, Murt, congratulations. 702 00:33:16,858 --> 00:33:19,029 Please head back to your stations. 703 00:33:19,096 --> 00:33:22,704 Young man, you took the boldest move tonight, and, boy, did it pay off. 704 00:33:22,737 --> 00:33:24,407 - Well done. - Thank you. 705 00:33:24,440 --> 00:33:26,311 Head up to the safety of the balcony. Congratulations. 706 00:33:26,344 --> 00:33:28,448 Finally. So excited. 707 00:33:28,482 --> 00:33:30,418 It feels nice to finally get a win. 708 00:33:30,418 --> 00:33:32,323 It was awesome to be able to cook for Sean. 709 00:33:32,356 --> 00:33:33,926 It was really a dream, for sure. 710 00:33:35,028 --> 00:33:37,733 Now, the judges felt 711 00:33:37,767 --> 00:33:40,105 there were three dishes that just did not live up 712 00:33:40,138 --> 00:33:42,409 - to our expectations. - Oh, dear God. 713 00:33:42,442 --> 00:33:47,820 And two of the home cooks behind them will be leaving the competition for good. 714 00:33:49,490 --> 00:33:52,797 Now, the first dish looked rather strange. 715 00:33:52,830 --> 00:33:56,103 Please come forward, Hallie. 716 00:33:57,372 --> 00:33:58,642 Oh, my God. 717 00:33:58,676 --> 00:34:00,212 This is my first time being in the bottom 718 00:34:00,245 --> 00:34:01,715 in an individual challenge. 719 00:34:01,748 --> 00:34:04,353 Big fan of Sean, and hate that he came here 720 00:34:04,386 --> 00:34:07,927 on one of my off days. It sucks. 721 00:34:07,960 --> 00:34:10,431 I made for y'all spicy fried chicken 722 00:34:10,465 --> 00:34:12,503 on top of a lemon wasabi rice, 723 00:34:12,537 --> 00:34:15,409 Chinese honey mustard sauce, and seared bok choy. 724 00:34:15,475 --> 00:34:18,615 I think the dish appears to be off-putting in color, 725 00:34:18,649 --> 00:34:21,287 and the overall sensation I'm getting is dryness. 726 00:34:21,287 --> 00:34:23,358 Yeah, I agree with Joe. I think you're asking a lot 727 00:34:23,358 --> 00:34:25,630 for those little dollops of sauce to carry you 728 00:34:25,663 --> 00:34:28,201 through all that rice, all of that breading. 729 00:34:28,235 --> 00:34:30,204 Shall we? 730 00:34:32,543 --> 00:34:34,748 You can see how dry that is there, Hallie. 731 00:34:34,748 --> 00:34:35,783 Yes, sir. 732 00:34:40,358 --> 00:34:42,396 Hallie, you have an overcooked dry chicken, 733 00:34:42,429 --> 00:34:47,105 bland, overcooked rice, and the sauce is nonexistent. 734 00:34:47,138 --> 00:34:48,542 Yeah, you know, it's pretty hot. 735 00:34:48,575 --> 00:34:49,978 You know, and that's coming from me. 736 00:34:50,011 --> 00:34:51,447 And there's nothing wrong with that. 737 00:34:51,481 --> 00:34:53,151 But then if it's dry and hot, 738 00:34:53,184 --> 00:34:56,859 then it can be like you're eating spicy sand. 739 00:34:56,892 --> 00:34:58,361 It needs more sauce. 740 00:34:58,394 --> 00:35:01,167 This is a chicken that screams a hot honey drizzle. 741 00:35:01,200 --> 00:35:03,404 Something that could really lift this dish up. 742 00:35:03,404 --> 00:35:05,710 - Thank you, Hallie. - Thank you, Hallie. 743 00:35:05,710 --> 00:35:07,713 Yeah, the heat's there, right? It is so dry. 744 00:35:07,780 --> 00:35:11,387 It's just hot for the sake of being hot. 745 00:35:11,420 --> 00:35:15,195 Okay, the second dish we need to examine further, 746 00:35:15,262 --> 00:35:18,300 please come forward, Kimberly. 747 00:35:18,334 --> 00:35:20,539 I'm really disappointed with my dish. 748 00:35:20,573 --> 00:35:23,445 It's not fresh, it's not me on a plate, 749 00:35:23,478 --> 00:35:27,019 and I know some big critiques are coming my way. 750 00:35:27,052 --> 00:35:31,093 I did a cayenne fried chicken sandwich 751 00:35:31,160 --> 00:35:34,065 with a roasted jalapeno slaw, 752 00:35:34,065 --> 00:35:36,605 with cayenne-dusted kale chips. 753 00:35:36,638 --> 00:35:38,174 Yeah, Kimberly, I'm a little disappointed 754 00:35:38,207 --> 00:35:39,544 'cause I know you're a great cook 755 00:35:39,577 --> 00:35:41,749 and you love to highlight fresh ingredients. 756 00:35:41,815 --> 00:35:45,221 But I think the kale chips, this is a trend I wish would go away. 757 00:35:45,255 --> 00:35:47,226 'Cause it's like for every 10 of these, 758 00:35:47,226 --> 00:35:49,096 you've got maybe one kale chip that's good. 759 00:35:49,129 --> 00:35:50,667 - Yeah. - I hear you. 760 00:35:50,667 --> 00:35:53,204 Shall we? 761 00:35:56,343 --> 00:35:58,114 You can see how overcooked the chicken is, right? 762 00:35:58,181 --> 00:35:59,449 Yes. 763 00:36:04,393 --> 00:36:06,665 Kimberly, sadly, I'm not getting any heat whatsoever. 764 00:36:06,698 --> 00:36:09,269 There is a little bit of the acidity coming through on the slaw, 765 00:36:09,302 --> 00:36:12,375 but it's just the dryness of the chicken that I'm struggling with. 766 00:36:12,409 --> 00:36:15,783 - Yes, Chef. - I actually didn't hate the slaw 767 00:36:15,850 --> 00:36:17,853 - that went along with it. - Okay. Yay! Yay, me. 768 00:36:17,887 --> 00:36:21,895 - On the plus side. - The kale chips are greasy. 769 00:36:21,928 --> 00:36:25,201 The only thing that's really good is the bun, 770 00:36:25,234 --> 00:36:27,272 - and you didn't make that. - I did not. 771 00:36:27,272 --> 00:36:29,409 - Thanks, Kimberly. - Thank you. 772 00:36:29,476 --> 00:36:31,514 - So dry. - Hey, girl. 773 00:36:31,548 --> 00:36:32,983 - What's up? - How are ya? 774 00:36:33,017 --> 00:36:34,554 Not too good. 775 00:36:34,621 --> 00:36:35,956 All right, so the third dish 776 00:36:35,990 --> 00:36:37,627 we want to take a closer look at, 777 00:36:37,661 --> 00:36:39,731 the execution sadly missed the mark. 778 00:36:39,764 --> 00:36:41,901 Please come forward... 779 00:36:54,093 --> 00:36:55,228 All right, so the third dish 780 00:36:55,262 --> 00:36:57,299 we want to take a closer look at, 781 00:36:57,332 --> 00:36:59,002 please come forward... 782 00:37:01,474 --> 00:37:03,712 Warren. 783 00:37:06,083 --> 00:37:08,822 Kamay, you can send all the disadvantages you want, 784 00:37:08,856 --> 00:37:10,491 but it's only gonna make me better. 785 00:37:12,797 --> 00:37:16,972 I feel really bad because this is a dish that I make all the time. 786 00:37:17,005 --> 00:37:20,078 How could I blow this dish? 787 00:37:20,111 --> 00:37:22,282 I made Brazilian fish stew 788 00:37:22,282 --> 00:37:26,290 with prawns and halibut, with rice and avocados. 789 00:37:26,323 --> 00:37:28,061 And the chilies I used were kabal, 790 00:37:28,127 --> 00:37:30,264 black pepper, and sriracha. 791 00:37:30,298 --> 00:37:33,972 Aesthetically, I feel like we've gone backwards to sort of the 1970s. 792 00:37:33,972 --> 00:37:39,049 The slices of lime, tomatoes, and avocado, it's just strange. 793 00:37:39,082 --> 00:37:41,487 - I understand. - Shall we? 794 00:37:49,436 --> 00:37:51,608 Uh, listen, Warren, this is not a fish soup. 795 00:37:51,675 --> 00:37:54,446 This at best is overcooked halibut and shrimps 796 00:37:54,479 --> 00:37:57,219 in tomato soup with white rice. 797 00:37:57,285 --> 00:37:58,922 - This dish needs more time. Mm-hmm. 798 00:37:58,922 --> 00:38:03,064 Just to get a stew done in 45 minutes is hard, right? 799 00:38:03,097 --> 00:38:04,634 I've been served this dish before, 800 00:38:04,668 --> 00:38:07,372 and that coconut milk and the chili and the lime 801 00:38:07,439 --> 00:38:09,678 makes it a little bit more sort of sweet-spicy-sour. 802 00:38:09,711 --> 00:38:12,684 - And there's none of that going on here. - I understand. 803 00:38:12,717 --> 00:38:14,386 I think that you held back with this. 804 00:38:14,453 --> 00:38:16,256 I think what you go for in a spicy dish 805 00:38:16,323 --> 00:38:19,396 is that lingering heat, and it needs more life. 806 00:38:19,429 --> 00:38:21,735 Yeah. Thank you. Understand. 807 00:38:21,735 --> 00:38:23,705 - Thank you, Warren. - Thank you, gentlemen. 808 00:38:26,244 --> 00:38:28,114 - Hi. - Hi. 809 00:38:28,181 --> 00:38:31,386 - Please excuse us. - Mm. 810 00:38:34,627 --> 00:38:36,999 Yeah, listen, three underwhelming dishes. 811 00:38:37,032 --> 00:38:39,871 Hallie's, that chicken was so dry, honestly. 812 00:38:39,904 --> 00:38:42,042 And the dish doesn't even look cohesive. 813 00:38:42,075 --> 00:38:44,379 Have you seen a dish like that anywhere? I haven't seen it. 814 00:38:44,379 --> 00:38:45,916 Nothing like that has ever been served to me. 815 00:38:45,949 --> 00:38:48,287 - No, yeah. Kimberly's. - Oh, my goodness, me. 816 00:38:48,354 --> 00:38:50,625 Cutting through on that chicken, it was so dry. 817 00:38:50,659 --> 00:38:52,797 - Oh, my God. - Begins and ends with that, right? 818 00:38:52,831 --> 00:38:54,935 - It's just clumsy, though. - Yeah. 819 00:38:54,968 --> 00:38:57,740 - And Warren? - It ended up to me just being kind of like 820 00:38:57,740 --> 00:39:01,380 - very tomato-y and fishy, and that's kind of it. - Hospital food. 821 00:39:01,413 --> 00:39:02,382 - Yeah. - Yep. 822 00:39:02,416 --> 00:39:03,818 Good luck, guys. 823 00:39:10,364 --> 00:39:11,568 Hallie, Kimberly, and Warren, 824 00:39:11,635 --> 00:39:13,304 This has been a very tough decision 825 00:39:13,337 --> 00:39:14,708 for all four judges. 826 00:39:14,774 --> 00:39:16,945 Sadly, two of you will be going home tonight. 827 00:39:16,979 --> 00:39:22,790 The first home cook who will be leaving "MasterChef" tonight is... 828 00:39:26,030 --> 00:39:28,635 - Kimberly. - Oh. 829 00:39:30,104 --> 00:39:33,278 It's okay. 830 00:39:33,311 --> 00:39:35,683 The second home cook 831 00:39:35,716 --> 00:39:39,624 who will be leaving "MasterChef" tonight is... 832 00:39:42,128 --> 00:39:44,567 Hallie. 833 00:39:44,601 --> 00:39:47,607 - Oh, my God. - Wow. 834 00:39:47,673 --> 00:39:49,878 Warren, please say good-bye 835 00:39:49,945 --> 00:39:52,048 and head back to your station, please. 836 00:39:53,351 --> 00:39:54,954 Yes. That was awesome. 837 00:39:54,987 --> 00:39:58,762 - That's fricking brutal. - Crazy. 838 00:39:58,762 --> 00:40:02,102 Kimberly, the last Gen Xer standing. 839 00:40:02,102 --> 00:40:05,876 - You know that chicken sandwich was overcooked. - Yes. 840 00:40:05,910 --> 00:40:08,749 But the passion you brought into this competition was second to none. 841 00:40:08,782 --> 00:40:10,318 - Have you enjoyed yourself? - I had a blast. 842 00:40:10,318 --> 00:40:11,988 Did things I never thought I could do. 843 00:40:12,022 --> 00:40:15,663 Just a little garden girl just made it to the top 10. 844 00:40:15,696 --> 00:40:18,836 Amazing. Hallie, sadly tonight, 845 00:40:18,836 --> 00:40:21,708 you were caught short on the cook of that chicken. 846 00:40:21,741 --> 00:40:24,848 But we loved your competitive edge, 847 00:40:24,881 --> 00:40:26,518 and that's what you're gonna be remembered for. 848 00:40:26,551 --> 00:40:29,891 This has been awesome. 849 00:40:29,924 --> 00:40:32,262 - Ladies, come up and say good-bye please. - All right. 850 00:40:32,295 --> 00:40:34,668 - Top 10. - Thank you. 851 00:40:39,510 --> 00:40:41,982 - Come here, girl. Well done. - Good luck. 852 00:40:42,015 --> 00:40:44,520 - Thank you, Joe. - Nice to meet you. Great job. 853 00:40:44,587 --> 00:40:46,357 If you ever need someone on the show, just call me. 854 00:40:46,390 --> 00:40:47,994 I am so proud of myself. 855 00:40:48,027 --> 00:40:50,398 Coming in here playing semi-pro cornhole 856 00:40:50,465 --> 00:40:52,168 to getting a top 10 MasterChef finish, 857 00:40:52,168 --> 00:40:53,906 never thought it would be in my bingo card. 858 00:40:53,939 --> 00:40:55,943 So, yeah, I'm very proud of myself. 859 00:40:56,009 --> 00:40:59,483 This genuinely has been the best experience of my life. 860 00:40:59,517 --> 00:41:03,759 I am a little sad my journey's over, 861 00:41:03,759 --> 00:41:05,929 but I'm super proud of what I did. 862 00:41:05,929 --> 00:41:09,235 It's been a wonderful experience. 863 00:41:09,269 --> 00:41:11,941 It's just truly amazing. Yeah. 864 00:41:13,746 --> 00:41:16,183 - You ready, girlfriend? - Let's go, girl. 865 00:41:16,183 --> 00:41:18,153 - All right. Whoo! All right! - Not leaving without you. 866 00:41:18,187 --> 00:41:20,559 - Love you girls so much. - Love you guys. 867 00:41:20,625 --> 00:41:24,867 Bye-bye! 868 00:41:29,176 --> 00:41:31,080 Next time on Generations"... 869 00:41:31,113 --> 00:41:34,252 - Oh, no! - The top eight's communication skills 870 00:41:34,252 --> 00:41:35,923 are about to hit the wall. 871 00:41:35,956 --> 00:41:37,926 You're gonna work in pairs to make dishes 872 00:41:37,960 --> 00:41:40,599 - that taste and look identical. - Oh, my God. 873 00:41:40,633 --> 00:41:43,972 And tonight two individuals will be going home. 874 00:41:43,972 --> 00:41:46,945 That's right. Tonight is another double elimination. 875 00:41:46,945 --> 00:41:49,216 I have a feeling that things might go awry. 876 00:41:49,249 --> 00:41:51,989 - Whoa, whoa, whoa! - You gotta say "behind"! 877 00:41:52,055 --> 00:41:54,661 - It's kinda too late. - My hands are hot! It tipped over. 878 00:41:54,661 --> 00:41:56,531 - You did what? - They've got a big problem. 879 00:41:56,531 --> 00:41:58,836 - That was not me! That's Becca. - What? 880 00:41:58,869 --> 00:42:00,539 - Warren! - Horacio's got a big mouth. 881 00:42:00,572 --> 00:42:02,577 - Warren! - Shut up, Horacio! Shut up! 882 00:42:02,577 --> 00:42:03,945 - Warren! - No!