1 00:00:01,604 --> 00:00:03,240 Previously on Generations"... - Lift! 2 00:00:03,240 --> 00:00:05,711 Your challenge is to use those hot ingredients 3 00:00:05,745 --> 00:00:09,285 in a restaurant quality dish. 4 00:00:09,318 --> 00:00:10,287 Now, here to help us judge, 5 00:00:10,320 --> 00:00:12,358 please welcome Sean Evans! 6 00:00:12,391 --> 00:00:14,596 Here we go! 7 00:00:14,630 --> 00:00:16,333 I'm gonna try my best 'cause it's top ten. 8 00:00:16,333 --> 00:00:19,338 - Two of you will be going home. - Oh, boy. 9 00:00:19,372 --> 00:00:21,476 I'm cooking spicy fried chicken. 10 00:00:21,510 --> 00:00:23,246 Make sure that you don't overcook that thing. 11 00:00:23,280 --> 00:00:24,516 Oh, I would lose my. 12 00:00:24,516 --> 00:00:26,152 You have an overcooked dry chicken. 13 00:00:26,152 --> 00:00:28,223 I'm not getting any heat whatsoever. 14 00:00:28,223 --> 00:00:31,864 - Yes, Chef. - Kimberly and Hallie, 15 00:00:31,897 --> 00:00:36,072 - say goodbye. - This might the best cornbread I've ever had in my life. 16 00:00:36,072 --> 00:00:38,744 Congratulations, Adam. 17 00:00:38,777 --> 00:00:41,683 It feels nice to finally get a win. It was really a dream. 18 00:00:41,717 --> 00:00:44,488 - Tonight... - Oh, no! 19 00:00:44,523 --> 00:00:48,163 ...the top eight's communication skills are about to hit the wall. 20 00:00:48,163 --> 00:00:50,167 You're gonna work in pairs to make dishes 21 00:00:50,167 --> 00:00:52,639 - that taste and look identical. - Oh, my God. 22 00:00:52,639 --> 00:00:55,979 And tonight, two individuals will be going home. 23 00:00:56,012 --> 00:00:59,185 That's right. Tonight is another double elimination. 24 00:00:59,218 --> 00:01:01,289 I have a feeling that things might go awry. 25 00:01:01,322 --> 00:01:04,028 - Whoa, whoa, whoa, whoa. - You gotta say "behind." 26 00:01:04,061 --> 00:01:06,667 - It's kind of late. - My hands are hot! It tipped over! 27 00:01:06,700 --> 00:01:08,738 - You did what? - They've got a big problem. 28 00:01:08,771 --> 00:01:10,274 That was not me! That's Becca! 29 00:01:10,307 --> 00:01:11,677 - What? - Warren! 30 00:01:11,710 --> 00:01:13,447 - Horacio's got a big mouth. - Warren! 31 00:01:13,447 --> 00:01:15,451 - Shut up, Horacio! Shut up! - Warren! 32 00:01:15,484 --> 00:01:16,753 No. 33 00:01:28,545 --> 00:01:31,382 Yes. The wall! The real moment of truth. 34 00:01:31,415 --> 00:01:35,256 - Can you trust your partner? - This is next level. 35 00:01:36,359 --> 00:01:39,398 - Oh, my gosh. Oh, no! - Okay! 36 00:01:39,432 --> 00:01:41,837 - This is crazy! What? - The dreaded wall! 37 00:01:41,870 --> 00:01:46,245 - This is way taller in person. - Wow, it's the wall. 38 00:01:46,279 --> 00:01:47,882 I guess we all knew it was coming. 39 00:01:47,916 --> 00:01:50,053 And seeing it, it is daunting. 40 00:01:50,087 --> 00:01:51,891 - It's huge. - Dear Glory. 41 00:01:51,924 --> 00:01:53,059 - This is craziness. - Hello, wall. 42 00:01:53,092 --> 00:01:54,061 We got it, guys. We got it. 43 00:01:54,094 --> 00:01:55,097 This is the Thunderdome. 44 00:01:55,163 --> 00:01:56,366 This is the challenge 45 00:01:56,432 --> 00:01:57,368 that everybody fears, 46 00:01:57,434 --> 00:01:58,971 and this could bring 47 00:01:58,971 --> 00:02:00,508 a lot of us to our knees today. 48 00:02:00,541 --> 00:02:03,013 Right! Good evening, everyone. The top eight. 49 00:02:03,046 --> 00:02:06,052 - Come on, give yourselves a big round of applause. 50 00:02:06,085 --> 00:02:09,392 Guys, if you wanna get one step closer 51 00:02:09,425 --> 00:02:11,329 to a quarter of a million dollars, 52 00:02:11,362 --> 00:02:14,302 you've literally got a barrier to entry. 53 00:02:14,335 --> 00:02:19,245 This 65-foot giant has previously taken down 54 00:02:19,279 --> 00:02:22,050 more than one top cook in this competition. 55 00:02:22,084 --> 00:02:23,721 Tonight we're putting 56 00:02:23,754 --> 00:02:26,393 your communication skills to the test. 57 00:02:26,459 --> 00:02:28,396 You're gonna work in pairs to make dishes 58 00:02:28,463 --> 00:02:30,501 that taste and look identical 59 00:02:30,501 --> 00:02:34,108 while you cook on opposite sides of this very wall. 60 00:02:34,141 --> 00:02:35,612 Oh, my God. 61 00:02:35,645 --> 00:02:37,414 You need to conceptualize and execute 62 00:02:37,481 --> 00:02:41,422 a fully composed MasterChef worthy dish 63 00:02:41,489 --> 00:02:45,430 because tonight two individuals will be going home. 64 00:02:45,497 --> 00:02:49,472 That's right. Tonight is another double elimination. 65 00:02:49,506 --> 00:02:53,313 - Oh, my God. - But just so you know, those two individuals 66 00:02:53,346 --> 00:02:55,483 don't necessarily have to be on the same team. 67 00:02:57,956 --> 00:03:01,697 The team pairings are arguably the most important thing about this challenge. 68 00:03:01,764 --> 00:03:05,671 And honestly, they can make or break you. 69 00:03:05,671 --> 00:03:08,544 Now, Adam, since you won the challenge last time round, 70 00:03:08,577 --> 00:03:11,449 tonight you got the last advantage of the season. 71 00:03:11,516 --> 00:03:15,156 You right now get to pick your teammate first. 72 00:03:15,190 --> 00:03:16,593 Come on up here. 73 00:03:18,330 --> 00:03:19,800 Right, before you tell us who it is, 74 00:03:19,833 --> 00:03:21,636 give us an insight into what you're thinking. 75 00:03:21,670 --> 00:03:23,941 I think this person works really good under pressure, 76 00:03:23,941 --> 00:03:25,311 is a good communicator. 77 00:03:25,377 --> 00:03:26,981 I think we together can create something 78 00:03:27,014 --> 00:03:28,551 really interesting, really unique. 79 00:03:28,584 --> 00:03:30,153 Tonight I'll be pairing up with Michael. 80 00:03:30,153 --> 00:03:32,057 - Michael. - Oh! 81 00:03:32,090 --> 00:03:35,865 Adam and Michael, please line up over there. Thank you. 82 00:03:37,367 --> 00:03:39,940 Wow. Michael, did you see that one coming? 83 00:03:39,973 --> 00:03:42,679 - I was hoping for it. - Yeah, it's a dynamic pairing. 84 00:03:42,712 --> 00:03:45,952 As for the rest of you, you still need to be paired up. 85 00:03:45,985 --> 00:03:48,958 Adam took who he thought was cream of the crop, 86 00:03:48,991 --> 00:03:52,431 so you're stuck with these leftovers. Well, do you know what? 87 00:03:52,431 --> 00:03:54,836 We'd like to make this as fair as possible tonight. 88 00:03:54,870 --> 00:03:58,309 So the person picking your teams... 89 00:03:58,343 --> 00:04:01,149 is you right now! 90 00:04:01,182 --> 00:04:02,686 - Are we good? - Okay, Kamay, stay. 91 00:04:02,719 --> 00:04:04,790 - Yes. - I guess it's me and you, huh? 92 00:04:07,360 --> 00:04:08,798 - All right. - We got this. 93 00:04:08,831 --> 00:04:10,367 Oh, my goodness me. 94 00:04:10,434 --> 00:04:11,770 Rebecka, what happened there? 95 00:04:11,803 --> 00:04:13,206 I went for Murt first, 96 00:04:13,239 --> 00:04:14,375 but he went for Becca. 97 00:04:14,408 --> 00:04:15,377 And then I was like, 98 00:04:15,410 --> 00:04:16,580 well, I'm taking this girl. 99 00:04:16,580 --> 00:04:18,517 He's a wanted man tonight. 100 00:04:18,551 --> 00:04:21,456 Right, all of you, put your team colored aprons on. 101 00:04:21,489 --> 00:04:23,226 Horacio and Rebecka both latch onto me. 102 00:04:23,260 --> 00:04:25,030 I'm like, whoa, whoa, whoa, whoa, whoa. 103 00:04:25,063 --> 00:04:26,465 I know I'm a hot commodity, but I'm going right to Becca 104 00:04:26,499 --> 00:04:27,769 'cause that's who I want on my team. 105 00:04:27,802 --> 00:04:30,073 - Oh, that was wild. - We have the same type 106 00:04:30,073 --> 00:04:31,911 of cooking style, and also Becca's more of a leader, 107 00:04:31,944 --> 00:04:32,912 I'm more of a follower. 108 00:04:32,945 --> 00:04:33,914 We have a Gen Z lingo. 109 00:04:33,948 --> 00:04:35,618 We talk a lot. 110 00:04:35,652 --> 00:04:36,653 Honestly, I think we're gonna be very, 111 00:04:36,720 --> 00:04:37,923 very strong in this challenge. 112 00:04:37,956 --> 00:04:39,191 Don't be afraid to scream, 113 00:04:39,225 --> 00:04:40,728 - my dear friend. - No problema. 114 00:04:40,795 --> 00:04:42,130 We have to scream. 115 00:04:42,197 --> 00:04:43,233 So I'm a little nervous. 116 00:04:43,266 --> 00:04:44,536 I'm worried that Horacio 117 00:04:44,536 --> 00:04:45,538 has a problem with 118 00:04:45,604 --> 00:04:47,341 receiving information. 119 00:04:47,374 --> 00:04:49,344 I think that he hears what he wants to hear, 120 00:04:49,378 --> 00:04:51,583 that he's not really listening. 121 00:04:51,616 --> 00:04:53,554 I have a feeling that things might go awry. 122 00:04:53,587 --> 00:04:57,962 - Ready to go. - So, blue team, you've got two Gen Zers, 123 00:04:57,962 --> 00:05:00,033 - Murt and Becca. - Yes. 124 00:05:00,066 --> 00:05:03,473 Red team, a Millennial in Kamay and a Baby Boomer from Rebecka. 125 00:05:03,508 --> 00:05:04,876 We got this, baby. 126 00:05:04,909 --> 00:05:06,613 Golden oldies! A gray team for gray hair! 127 00:05:06,613 --> 00:05:09,653 Two Baby Boomers in Horacio and Warren. 128 00:05:09,686 --> 00:05:13,560 And then finally, one Millennial in Michael and a Gen Z in Adam. 129 00:05:13,627 --> 00:05:17,635 Okay, guys, you'll have one hour to cook alongside your partner 130 00:05:17,669 --> 00:05:20,875 separated by that imposing wall. 131 00:05:20,908 --> 00:05:23,446 Now remember, guys, this is important. 132 00:05:23,514 --> 00:05:27,287 The end goal is for your dishes not only to look, 133 00:05:27,320 --> 00:05:28,658 but to taste identical. 134 00:05:28,691 --> 00:05:32,264 You're gonna be judged on the complexity 135 00:05:32,264 --> 00:05:36,072 and the quality of the dish, not just on their similarity. 136 00:05:36,105 --> 00:05:41,683 You guys will get just five minutes in the pantry to compose your dish 137 00:05:41,717 --> 00:05:44,088 and pick up all the ingredients that you need. 138 00:05:44,121 --> 00:05:47,863 But word of warning, that pantry is closed after five minutes. 139 00:05:47,863 --> 00:05:50,400 That door's not reopening, understood? 140 00:05:50,434 --> 00:05:51,704 Yes, Chef. 141 00:05:51,737 --> 00:05:54,742 All of you, the very best of luck. 142 00:05:54,809 --> 00:05:59,252 - Your 60 minutes start now. - Go, go, go, go, go. 143 00:05:59,285 --> 00:06:01,021 Let's go. 144 00:06:03,660 --> 00:06:05,029 - First thoughts? - New York strip? 145 00:06:06,934 --> 00:06:08,904 - Okay, I'm great with that. - Either we go the scallop route 146 00:06:08,904 --> 00:06:10,742 or the pork chop route. I feel better about the pork chop. 147 00:06:10,775 --> 00:06:12,444 - How do you feel-- okay. - Okay, pork chop. 148 00:06:12,444 --> 00:06:14,381 You get to be in charge, and I'm gonna follow, okay? 149 00:06:14,415 --> 00:06:16,653 So I'm thinking a sweet potato purée 150 00:06:16,653 --> 00:06:18,791 with an herb champagne vinaigrette. 151 00:06:18,791 --> 00:06:21,462 Trout, creamy polenta which is gonna have heavy cream in it. 152 00:06:21,496 --> 00:06:23,332 We're gonna reduce a half a bottle of white wine. 153 00:06:23,366 --> 00:06:25,303 The white wine will reduce by itself? 154 00:06:25,337 --> 00:06:26,673 No, you gotta put it on the fire. 155 00:06:26,706 --> 00:06:28,243 We need another side. 156 00:06:28,276 --> 00:06:31,416 I'm thinking if we did flambéed caramelized red onions... 157 00:06:31,449 --> 00:06:33,253 I'm going to take the lead on our team. 158 00:06:33,286 --> 00:06:36,091 - Start shopping, guys. - You get baskets, I'll get the pork. 159 00:06:36,125 --> 00:06:38,598 I know that Murt is here to win, he's here to play, 160 00:06:38,631 --> 00:06:42,404 but I'm not 100% sure if he's gonna listen. 161 00:06:42,437 --> 00:06:46,746 And there's a lot of unknown, and so that makes me a little nervous. 162 00:06:46,780 --> 00:06:48,817 Horacio, get by Warren's side. 163 00:06:48,851 --> 00:06:50,989 - I'm getting champagne vinaigrette. Five... 164 00:06:51,022 --> 00:06:51,991 - Oh, we need-- - Butter! 165 00:06:52,024 --> 00:06:55,698 ...four, three, two, one, 166 00:06:55,698 --> 00:06:58,504 - and the pantry is closed. - Wow. 167 00:06:58,537 --> 00:07:00,007 All right, Michael, take the lead. 168 00:07:00,040 --> 00:07:01,577 - Communicate everything. - I got you. I got you. 169 00:07:01,610 --> 00:07:03,881 Unpack everything! 170 00:07:03,914 --> 00:07:05,651 All right, what are we hopping on first? 171 00:07:05,718 --> 00:07:06,720 - Hot water, Adam. - Horacio. 172 00:07:06,753 --> 00:07:08,289 Can you hear me? Can you hear me? 173 00:07:08,322 --> 00:07:09,927 - Rebecka, I'm unloading. - Whoa, whoa, whoa, whoa. 174 00:07:09,927 --> 00:07:11,495 - You gotta say "behind." - My bad, my bad. 175 00:07:11,530 --> 00:07:12,766 You got it on the highest heat, right? 176 00:07:12,766 --> 00:07:14,301 I'm sorry, Adam, I can't hear you. 177 00:07:14,334 --> 00:07:16,472 - Horacio? - Warren! 178 00:07:16,507 --> 00:07:18,175 - One more time, Adam! - Warren! 179 00:07:18,242 --> 00:07:20,013 - Warren, salt and pepper! - I'm still peeling, too. 180 00:07:20,047 --> 00:07:22,484 - Okay! - Having Horacio next to me 181 00:07:22,519 --> 00:07:24,756 is really affecting the performance of our team 182 00:07:24,790 --> 00:07:26,058 because I can't hear anything. 183 00:07:26,125 --> 00:07:27,862 I mean, he's yelling like he's at the track. 184 00:07:27,896 --> 00:07:31,537 - Chef, how are you doing? - Shut up, Horacio! Shut up! 185 00:07:31,537 --> 00:07:33,139 - I'm unloading! - Food processor! 186 00:07:33,173 --> 00:07:36,212 - Food processor, then blender! - Okay, yes! Heard. 187 00:07:36,279 --> 00:07:39,084 Heard. - No, that was not me! That's Becca! 188 00:07:39,084 --> 00:07:40,353 Oh, okay. 189 00:07:40,386 --> 00:07:42,592 Guys, a big night tonight. 190 00:07:42,625 --> 00:07:45,898 The big wall, and another double elimination 191 00:07:45,931 --> 00:07:47,535 as we move towards the top six. 192 00:07:47,535 --> 00:07:50,373 - A lot on the line. - Adam, prep the asparagus next. 193 00:07:50,407 --> 00:07:52,344 - Trim them! - Trim the asparagus. Got you. 194 00:07:52,377 --> 00:07:54,015 Let's talk about the pairings, shall we? 195 00:07:54,048 --> 00:07:56,352 I love the idea of Adam and Michael together. 196 00:07:56,386 --> 00:07:58,490 Both young guns, very driven. 197 00:07:58,524 --> 00:08:00,160 Do you think Michael was the best pick? 198 00:08:00,193 --> 00:08:02,364 Yes. Michael's trajectory over the last three weeks, 199 00:08:02,397 --> 00:08:04,067 Adam can spot that. 200 00:08:04,101 --> 00:08:06,005 So he wants to be by his side, right? 201 00:08:06,038 --> 00:08:07,240 - Exactly. - I think it's a smart move. 202 00:08:07,274 --> 00:08:08,410 About a half-inch size, right? 203 00:08:08,410 --> 00:08:10,748 Half-inch. Yes, sir. 204 00:08:10,782 --> 00:08:12,384 How many potatoes are you doing? 205 00:08:12,417 --> 00:08:13,521 I'm doing one and a half! 206 00:08:13,554 --> 00:08:15,223 On the red team, we have Kamay, 207 00:08:15,256 --> 00:08:17,529 and you have Rebecka-- two strong personalities. 208 00:08:17,562 --> 00:08:21,135 Back in the pantry, it sounded like Kamay was going to take the lead. 209 00:08:21,201 --> 00:08:23,473 I'm shocked that Rebecka's gonna remain silent 210 00:08:23,507 --> 00:08:26,245 and let Kamay drive this one to victory. 211 00:08:26,279 --> 00:08:27,815 You put two people like that 212 00:08:27,815 --> 00:08:30,420 that both have the instinct to take charge, 213 00:08:30,453 --> 00:08:31,657 it could spell trouble. 214 00:08:31,690 --> 00:08:33,527 Rebecka, I'm cutting my potatoes! 215 00:08:33,561 --> 00:08:34,996 - I've got my potatoes cut. - Okay! 216 00:08:35,029 --> 00:08:36,867 My water's boiling. My water's boiling. 217 00:08:36,934 --> 00:08:38,604 It doesn't need to be boiling! 218 00:08:38,671 --> 00:08:40,407 - Potatoes are in. - Great. 219 00:08:40,407 --> 00:08:42,879 On the blue team, we have Murt and Becca, 220 00:08:42,912 --> 00:08:44,916 both Gen Zers, young, energetic, 221 00:08:44,950 --> 00:08:46,587 so hopefully that will aid them. 222 00:08:46,620 --> 00:08:48,289 - Becca has to lead that team. - You think? 223 00:08:48,289 --> 00:08:49,358 I think she just has a little bit 224 00:08:49,425 --> 00:08:50,628 more maturity in the kitchen. 225 00:08:50,628 --> 00:08:52,732 - Gotcha. - Murt's star is rising, 226 00:08:52,766 --> 00:08:55,136 but I think that Becca is the better cook. 227 00:08:55,136 --> 00:08:57,441 Trim the Brussels sprouts a little bit on the end 228 00:08:57,474 --> 00:08:58,978 - and then cut them in half. - That's where am at right now. 229 00:08:59,011 --> 00:09:00,346 Thank you. 230 00:09:00,346 --> 00:09:03,286 Horacio, put the chicken stock 231 00:09:03,319 --> 00:09:04,856 in to boil for the polenta. 232 00:09:04,889 --> 00:09:06,860 - Ooh, we forgot the stock chicken. - I got it. 233 00:09:06,893 --> 00:09:09,431 I'm gonna throw over a chicken stock. 234 00:09:09,464 --> 00:09:12,605 - Yeah. Yeah, go! - You ready? 235 00:09:12,639 --> 00:09:14,709 - Where this goes? - Oh, my goodness me. 236 00:09:14,742 --> 00:09:17,113 Warren is already throwing ingredients over the wall. 237 00:09:17,147 --> 00:09:20,453 I mean, they've been cooking side by side throughout this whole season, 238 00:09:20,453 --> 00:09:21,790 so the idea is that they have to know 239 00:09:21,856 --> 00:09:23,727 each other's strong suits and weaknesses. 240 00:09:23,761 --> 00:09:25,296 So hopefully put that into play. 241 00:09:25,330 --> 00:09:27,668 Yeah, but I don't think they share the same palate, 242 00:09:27,668 --> 00:09:29,271 the same insight, and so I'm slightly nervous 243 00:09:29,304 --> 00:09:31,810 that whatever they conceptualized back in the pantry 244 00:09:31,843 --> 00:09:33,112 they can really execute. 245 00:09:33,146 --> 00:09:34,982 Ten minutes gone. 246 00:09:34,982 --> 00:09:38,022 We're down to 50 minutes remaining. 247 00:09:38,022 --> 00:09:39,124 - Kamay! - Yes? 248 00:09:39,157 --> 00:09:41,863 I have striped bass and scallops. 249 00:09:41,863 --> 00:09:44,201 - Let's do striped bass. - How we are seasoning? Salt and pepper? 250 00:09:44,201 --> 00:09:46,807 - Salt and pepper. Yes. - And butter basting? Okay. 251 00:09:46,874 --> 00:09:49,813 Rebecka appointed me leader, but now that we're in the cook, 252 00:09:49,880 --> 00:09:51,415 she just starts barking orders. 253 00:09:51,449 --> 00:09:52,752 After you're done 254 00:09:52,752 --> 00:09:54,155 getting those potatoes in, 255 00:09:54,155 --> 00:09:56,793 let's prep our veg. 256 00:09:56,826 --> 00:09:58,797 I have no idea what happened here. 257 00:09:58,831 --> 00:10:01,836 - Kamay! - Give me about one minute. 258 00:10:01,903 --> 00:10:04,642 Sometimes two strong-willed people butt heads. 259 00:10:04,642 --> 00:10:06,178 What we're doing right now is seasoning. 260 00:10:06,212 --> 00:10:09,519 - Do not cook the fish. - Give me one minute, Rebecka. 261 00:10:09,519 --> 00:10:11,321 This could go off the rails very quickly. 262 00:10:11,321 --> 00:10:15,297 - It's gonna be a disaster. - Kamay, get those potatoes on! 263 00:10:15,363 --> 00:10:17,100 Oh, my God! 264 00:10:25,283 --> 00:10:26,553 Yeah, let's do eight pieces... 265 00:10:26,586 --> 00:10:28,356 Kamay, get those potatoes on! 266 00:10:28,389 --> 00:10:31,261 Oh, my God! All right, I'm getting them in right now. 267 00:10:31,295 --> 00:10:34,502 - You said you wanted to make the striped bass, correct? - Let's do it. 268 00:10:34,535 --> 00:10:37,174 - So I'm gonna follow your lead, Rebecka! - All right. 269 00:10:37,207 --> 00:10:39,946 Rebecka snatched the steering wheel out of my hands, 270 00:10:39,980 --> 00:10:42,350 but there's no time to dwell. 271 00:10:42,384 --> 00:10:46,726 I thought I was leading, but it looks like Rebecka's leading, and I'm fine with that. 272 00:10:46,793 --> 00:10:49,064 - Are you scoring the top of the fish? - Yes. 273 00:10:49,098 --> 00:10:51,068 Score it a quarter from the edge. 274 00:10:51,101 --> 00:10:52,672 - Okay. - Okay? 275 00:10:52,705 --> 00:10:56,112 15 minutes gone! 45 minutes to go! 276 00:10:56,145 --> 00:10:57,915 So let's check our parsnips. 277 00:10:57,915 --> 00:11:00,754 - Check our what? Parsnips? - Yep. 278 00:11:00,788 --> 00:11:03,125 Tonight this challenge is not about dishes just looking the same aesthetically. 279 00:11:03,158 --> 00:11:05,998 - They need to taste identical as well. - That's the hardest part. 280 00:11:06,031 --> 00:11:08,870 Yeah, and a big part of this riddle is communication 281 00:11:08,937 --> 00:11:10,507 and speaking that same language culinarily. 282 00:11:10,541 --> 00:11:12,243 Potatoes should almost be done! 283 00:11:12,277 --> 00:11:14,481 - I need more time, Rebecka. - That's fine. 284 00:11:14,515 --> 00:11:16,152 Let's go. 285 00:11:16,185 --> 00:11:18,557 - Becca, do you have butter? - Center, ready? One! 286 00:11:18,591 --> 00:11:20,728 - Yep. Got it. - Two. 287 00:11:20,761 --> 00:11:22,899 - There it is. - Becca, how's it going? 288 00:11:22,966 --> 00:11:25,003 It's going good, Chef. I'm really excited to be with Murt. 289 00:11:25,036 --> 00:11:26,372 I feel like we're on the same page. 290 00:11:26,372 --> 00:11:27,775 I'm really excited about what we're gonna make. 291 00:11:27,775 --> 00:11:29,011 What's the dish? What are you doing? 292 00:11:29,044 --> 00:11:30,379 Pork chop, and I want to complement it 293 00:11:30,413 --> 00:11:32,116 with the sweet potato and the chimichurri. 294 00:11:32,150 --> 00:11:33,453 Make sure you get a really nice depth of flavor 295 00:11:33,486 --> 00:11:34,889 with that chimichurri. 296 00:11:34,922 --> 00:11:37,962 It does need the acidity. What's wrong? 297 00:11:37,962 --> 00:11:39,431 - We forgot lemon. - You forgot what? 298 00:11:39,464 --> 00:11:42,070 We forgot lemon! For the stinking chimichurri! 299 00:11:42,137 --> 00:11:45,611 - No citrus? - We've got vinegar. Thank heavens. 300 00:11:45,644 --> 00:11:47,247 Becca, pull your sweet potatoes out. 301 00:11:47,281 --> 00:11:49,685 Okay! Put a lid on it so they can steam a little bit, yes? 302 00:11:49,719 --> 00:11:52,057 Exactly. - I'm putting them in the food processor right now. 303 00:11:52,123 --> 00:11:53,894 No, no, no! You wanna steam them first, 304 00:11:53,894 --> 00:11:55,397 put them in the corner in the pot. 305 00:11:55,430 --> 00:11:57,267 - Do not take them out of the pot. - Heard. 306 00:11:57,300 --> 00:11:59,337 There you go. Listen, just under 40 minutes to go. 307 00:11:59,371 --> 00:12:00,775 - Stay together. - Heard. 308 00:12:00,775 --> 00:12:01,777 - You got this, yes? - Thank you, Chef. 309 00:12:01,777 --> 00:12:03,614 Good luck. 310 00:12:03,647 --> 00:12:05,551 Michael, so prep the mushrooms? 311 00:12:05,584 --> 00:12:08,022 - Let's try to keep it an even, rough chop. - Yep. 312 00:12:08,055 --> 00:12:10,694 So, Michael, you were the number one pick, right? 313 00:12:10,728 --> 00:12:14,034 - So how do you feel about that? - I feel great, especially being picked by Adam. 314 00:12:14,068 --> 00:12:15,705 Because I think Adam is an extremely strong cook. 315 00:12:15,738 --> 00:12:18,076 - I think we're communicating well. - And what is the dish? 316 00:12:18,142 --> 00:12:20,447 A New York strip with a red wine sauce. 317 00:12:20,480 --> 00:12:23,954 We got some beets, and then we also have some asparagus as well. 318 00:12:24,021 --> 00:12:26,158 - Whose idea was the dish? - I kind of took the lead 319 00:12:26,191 --> 00:12:29,164 on just trying to come up with a concept, but then we from there. 320 00:12:29,197 --> 00:12:31,302 - Adam, did you season your steak? - Yes. 321 00:12:31,335 --> 00:12:33,072 - All right, just salt right now. - Okay. 322 00:12:33,072 --> 00:12:35,343 You're telling him to salt. How much would you put on? 323 00:12:35,377 --> 00:12:37,849 - Yeah, just like that. Make sure you're communicating that. 324 00:12:37,916 --> 00:12:39,852 - All right, good luck. - Yeah. 325 00:12:39,885 --> 00:12:43,627 Rebecka, my sweet potatoes are going into the food processor, okay? 326 00:12:43,661 --> 00:12:46,833 So are mine. I have a pat of butter in there now. Salt and pepper, right? 327 00:12:46,833 --> 00:12:48,336 Yes! That's what I'm gonna do, too. 328 00:12:48,336 --> 00:12:50,172 You said you were sitting in the passenger's seat 329 00:12:50,172 --> 00:12:51,844 and you're driving this thing! 330 00:12:51,844 --> 00:12:53,112 Girl, you cannot help yourself, can you? 331 00:12:53,145 --> 00:12:54,682 I can't help it. I can't help it. 332 00:12:54,716 --> 00:12:55,951 Tell me about the dish. What are you doing? 333 00:12:55,984 --> 00:12:58,389 We are doing a sea bass 334 00:12:58,389 --> 00:12:59,726 with sweet potato purée, 335 00:12:59,793 --> 00:13:02,998 asparagus, and pattypans, and okra. 336 00:13:03,065 --> 00:13:04,669 Now they take some cooking, right? 337 00:13:04,702 --> 00:13:06,973 Yes, and if they're not right, then we won't put them on. 338 00:13:07,006 --> 00:13:09,277 We also have two alphas in this team. 339 00:13:09,277 --> 00:13:12,284 - Kamay is headstrong. - Hopefully it'll all just be a happy party. 340 00:13:12,284 --> 00:13:14,655 - What is with you and that control? - I don't know. 341 00:13:14,689 --> 00:13:18,029 - I like to control everybody. It's bad. - You and I are alphas, right? 342 00:13:18,095 --> 00:13:20,166 - We butt heads. - Yes, we would probably kill each other, yeah. 343 00:13:20,233 --> 00:13:22,270 We probably would. Don't cook that fish too early. 344 00:13:22,304 --> 00:13:24,474 - No, no. - And don't leave it too long to get that sauce there, okay? 345 00:13:24,474 --> 00:13:26,111 - Yes, absolutely. Thank you. - Yeah? Good luck. 346 00:13:26,144 --> 00:13:28,884 - Cayenne pepper. - Okay, mine are patted dry. 347 00:13:28,884 --> 00:13:30,353 I'm getting the seasonings right now. 348 00:13:30,353 --> 00:13:32,090 Yeah, I'm throwing seasonings on right now also. 349 00:13:32,124 --> 00:13:33,392 All right, Warren, what's the dish? 350 00:13:33,426 --> 00:13:35,698 Yeah, we're doing a crispy-skin trout 351 00:13:35,731 --> 00:13:39,371 over a creamy polenta with pan-roasted asparagus with little garlic, 352 00:13:39,404 --> 00:13:42,243 - with a beurre blanc and an endive. - Who's leading here? 353 00:13:42,277 --> 00:13:43,947 - I'm leading. Can you believe it? You're leading? 354 00:13:43,980 --> 00:13:45,751 - Is Horacio listening? - Somebody's gotta lead. 355 00:13:45,784 --> 00:13:47,053 Can you believe it? He is. He is. 356 00:13:47,120 --> 00:13:49,892 I have the chicken stock already boiling, Warren! 357 00:13:49,925 --> 00:13:51,763 The white wine is boiling. Let it reduce. 358 00:13:51,797 --> 00:13:54,067 - It's gotta reduce a lot. - It's reducing. 359 00:13:54,101 --> 00:13:56,907 How are you guys are coping with this eight-foot wall in front of you? 360 00:13:56,973 --> 00:13:59,512 - Listen, Horacio's got a big mouth. - Yeah, yeah. 361 00:13:59,546 --> 00:14:01,348 What do you know about what's going on over there? 362 00:14:01,381 --> 00:14:03,252 He's telling me he's doing everything that I'm doing. 363 00:14:03,285 --> 00:14:05,190 - All right, good luck. - Thank you, gentlemen. 364 00:14:05,223 --> 00:14:08,062 30 minutes gone! 30 minutes remaining! 365 00:14:08,095 --> 00:14:11,770 - Halfway! - Let's start the chimichurri, 366 00:14:11,770 --> 00:14:13,172 and then we'll get the pork on, yes? 367 00:14:13,205 --> 00:14:15,176 - Okay. - Okay, Murt and Becca, 368 00:14:15,176 --> 00:14:17,514 this team is definitely being driven by Becca. 369 00:14:17,548 --> 00:14:19,217 They're doing pork chop, okay? 370 00:14:19,284 --> 00:14:21,288 With a delicious fragrant chimichurri. 371 00:14:21,322 --> 00:14:24,929 But guess what? They forgot to pick up lemons from the pantry. 372 00:14:24,962 --> 00:14:27,568 - Oh, no. Okay. - They have got vinegar. 373 00:14:27,635 --> 00:14:29,104 But it needs that lemon, right? 374 00:14:30,139 --> 00:14:32,076 - One tablespoon. - Okay, now-- 375 00:14:32,143 --> 00:14:33,780 Cut the skin in the trout. 376 00:14:33,814 --> 00:14:35,951 Yeah, score the skin about five times. 377 00:14:36,018 --> 00:14:38,455 Okay, good. Five times. Five times. 378 00:14:38,488 --> 00:14:41,429 Horacio and Warren are using trout as their protein, 379 00:14:41,462 --> 00:14:43,432 and they're gonna make a beurre blanc. 380 00:14:43,465 --> 00:14:44,902 - Who's leading? Wow. - Definitely Warren. 381 00:14:44,935 --> 00:14:46,171 Without a doubt. 382 00:14:46,205 --> 00:14:48,242 No time to think. We need to act. 383 00:14:48,276 --> 00:14:50,313 All right, Rebecka, I'm gonna drop my pattypan now, okay? 384 00:14:50,347 --> 00:14:53,987 Pattypan and asparagus both in the pan! 385 00:14:54,020 --> 00:14:56,092 Kamay and Rebecka, 386 00:14:56,125 --> 00:14:59,031 so they're doing a pan-roasted striped bass. 387 00:14:59,064 --> 00:15:01,134 They've got some okra. I'm not too sure if they know 388 00:15:01,201 --> 00:15:03,941 - how to cook those things properly. - I don't like okra. 389 00:15:03,974 --> 00:15:05,844 - Am I turning the okra yet? - How's it look? 390 00:15:05,877 --> 00:15:08,617 - The seeds are nice and brown. - Okay, flip them over. 391 00:15:08,650 --> 00:15:11,455 All right. Clearly, Rebecka is running this thing. 392 00:15:11,489 --> 00:15:14,128 - So we're confused. Didn't she say that-- Kamay was running it, no? 393 00:15:14,194 --> 00:15:16,800 Yeah. - Kamay started, and now Rebecka stepped up. 394 00:15:16,833 --> 00:15:18,537 - She control herself. - No. 395 00:15:18,570 --> 00:15:21,141 - She's being Mama Bear. - Take your asparagus out first. 396 00:15:21,141 --> 00:15:23,278 Oh, you cooked your asparagus already? 397 00:15:23,312 --> 00:15:25,818 - Yes, my asparagus is done. All right. - Let me cook mine now. 398 00:15:25,851 --> 00:15:28,288 - Straining parsnips right now. - Yep. 399 00:15:28,322 --> 00:15:30,226 Adam and Michael are going with a New York strip, 400 00:15:30,260 --> 00:15:31,563 and they're gonna do a red wine sauce. 401 00:15:31,630 --> 00:15:33,633 Michael is definitely leading the charge. 402 00:15:33,666 --> 00:15:36,038 I think it's a strategy to do something very simple. 403 00:15:36,038 --> 00:15:39,344 - Adam is a great cook... - I'm going in the blender. You strained them, right? 404 00:15:39,344 --> 00:15:41,148 Okay, we're going straight into the blender? 405 00:15:41,215 --> 00:15:43,720 ...but a little soft-spoken for a challenge like this tonight. 406 00:15:43,753 --> 00:15:47,360 - What's that now? Straight into the blender? - I can't hear you! 407 00:15:47,394 --> 00:15:49,164 - Hey, pork needs to go on. - Pork goes on! 408 00:15:49,231 --> 00:15:50,499 Sear the fat first! It's on the one side. 409 00:15:50,534 --> 00:15:52,739 - You gotta sear that first. - Okay. 410 00:15:52,772 --> 00:15:56,378 Three, two, one, go! 411 00:15:56,411 --> 00:15:58,248 - Are you holding both of them? - Yep. 412 00:15:59,586 --> 00:16:01,522 All right, I'm tipping in three, two-- 413 00:16:01,556 --> 00:16:02,858 Wait, wait. Wait, wait. Wait, wait. What? Why? 414 00:16:02,892 --> 00:16:04,795 My hands are hot! It tipped over! 415 00:16:04,829 --> 00:16:08,269 - Get your pork on one side. - All right, both are on one side. 416 00:16:08,302 --> 00:16:12,043 - Let's go! - Becka, I think my okra's almost ready. 417 00:16:12,043 --> 00:16:13,847 - Make sure they're tender. - Okay. 418 00:16:13,880 --> 00:16:15,851 - Uh-oh. Horacio... - Hello, sir. 419 00:16:15,885 --> 00:16:17,989 ...I have to ask you one thing. Is that how you score trout? 420 00:16:18,022 --> 00:16:21,094 Um... 421 00:16:21,128 --> 00:16:22,665 Horacio, you have a problem. 422 00:16:22,698 --> 00:16:24,835 Are their words to describe how you cut that? 423 00:16:24,869 --> 00:16:27,307 - Badly. You gotta the puncture the skin, not the flesh. 424 00:16:27,340 --> 00:16:29,010 Yeah, right. 425 00:16:29,043 --> 00:16:30,981 - Warren! - Yes, sir? 426 00:16:30,981 --> 00:16:33,485 I "butched" this trout, and I need an extra one. 427 00:16:33,553 --> 00:16:36,560 - I don't have an extra. - And the panty's closed. 428 00:16:36,560 --> 00:16:37,928 I screw up, Warren! 429 00:16:37,962 --> 00:16:40,232 No. Oh, Lord. 430 00:16:50,286 --> 00:16:52,223 - Warren! - Yes, sir? 431 00:16:52,256 --> 00:16:54,762 I "butched" this trout, and I need an extra one. 432 00:16:54,762 --> 00:16:57,568 - I don't have an extra. - And the panty's closed. 433 00:16:57,601 --> 00:17:01,742 - No. Oh, Lord. - I'm gonna try to make the best of the last one I have. 434 00:17:01,776 --> 00:17:04,481 - Okay. It's all riding on these cuts. 435 00:17:04,481 --> 00:17:08,255 Score, not slice. You just gotta puncture the skin, not the flesh. 436 00:17:10,059 --> 00:17:12,197 Okay, there you go. There you go. There you go. 437 00:17:12,230 --> 00:17:14,234 - Okay, Warren, I got it! - Beautiful. 438 00:17:14,268 --> 00:17:16,438 - Good luck. - Adam! 439 00:17:16,471 --> 00:17:18,442 - Yes, sir? - We gotta get this steak on 440 00:17:18,476 --> 00:17:20,446 because my pan is searing hot. 441 00:17:20,479 --> 00:17:21,783 All right, going in. You ready? 442 00:17:21,816 --> 00:17:23,185 Yep. 443 00:17:25,356 --> 00:17:27,259 Make sure it's staying cranked hot. 444 00:17:27,259 --> 00:17:29,599 - What'd you say? - What's that? 445 00:17:29,632 --> 00:17:31,503 Adam already talks at a really low volume, 446 00:17:31,536 --> 00:17:34,073 so I'm having a really hard time hearing him over the wall. 447 00:17:34,107 --> 00:17:37,214 If me and Adam don't have steaks that are cooked at the same temperature 448 00:17:37,247 --> 00:17:39,251 and have the same sear on the outside of it, 449 00:17:39,284 --> 00:17:40,654 it's gonna completely ruin the dish. 450 00:17:40,687 --> 00:17:42,958 Tell me when you're ready to flip the steak. 451 00:17:42,991 --> 00:17:44,896 Okay. One second. 452 00:17:44,896 --> 00:17:47,166 40 minutes gone. 453 00:17:47,166 --> 00:17:49,839 We're down to 20 minutes remaining. 454 00:17:49,872 --> 00:17:51,008 Let's go! 455 00:17:51,041 --> 00:17:53,513 - Fish on? - Fish on. 456 00:17:53,547 --> 00:17:55,750 All right, get that pan going for your... 457 00:17:55,750 --> 00:17:58,121 Right, young man, the New York strip, the color on that, 458 00:17:58,155 --> 00:18:00,527 it looks boiled as opposed to beautifully seared. 459 00:18:00,561 --> 00:18:02,832 - Get the grill pan on. Get it smoking hot. Yes? - Yes, sir. Got you. 460 00:18:02,865 --> 00:18:04,134 - Hey, Michael? - Yes? 461 00:18:04,167 --> 00:18:07,039 Chef didn't love the color on my steak. 462 00:18:07,106 --> 00:18:08,943 The problem is is that it's kind of too late. 463 00:18:08,976 --> 00:18:10,814 - Yeah, I know. I got you. - We got 12 minutes, Adam. 464 00:18:10,848 --> 00:18:12,918 - We gotta move. - We gotta get the fish in, Rebecka. 465 00:18:12,951 --> 00:18:14,722 - Okay, you ready? We're gonna put it down. - Yeah. 466 00:18:14,722 --> 00:18:17,394 One, two, three. 467 00:18:17,427 --> 00:18:18,997 Go! 468 00:18:19,030 --> 00:18:20,399 Warren, I have a problem. 469 00:18:20,432 --> 00:18:22,336 - Yes, I'm here. - The sauce. 470 00:18:22,403 --> 00:18:23,773 I didn't put the tarragon in the beginning. 471 00:18:23,806 --> 00:18:26,011 I'm gonna add more wine, gonna put the tarragon, 472 00:18:26,044 --> 00:18:27,614 - and reduce again. - Perfect. 473 00:18:30,521 --> 00:18:32,858 I never did a beurre blanc sauce before, 474 00:18:32,891 --> 00:18:36,866 and I don't wanna tell Warren because I don't want him to get nervous, too. 475 00:18:36,899 --> 00:18:38,636 I recover! I recover! 476 00:18:38,670 --> 00:18:40,807 - How you doing? - It is good! It is good! 477 00:18:40,807 --> 00:18:43,980 - Is the purée done? A polenta. - Yeah, it's a polenta. 478 00:18:44,013 --> 00:18:46,653 Just check that you've got the same consistency next door. 479 00:18:46,686 --> 00:18:49,692 - I have idea. Hey, Warren! - Yes, Horacio? 480 00:18:49,692 --> 00:18:51,696 - What? What are you doing? - Be ready. 481 00:18:51,696 --> 00:18:53,098 - I'm ready. - Oh,. 482 00:18:53,165 --> 00:18:55,402 Okay, I'm gonna throw you one. 483 00:18:55,436 --> 00:18:56,906 - Ah! - Is it good or bad? 484 00:18:56,939 --> 00:18:58,543 - Cook it more. - Cook it more. 485 00:18:58,577 --> 00:18:59,679 There you go. 486 00:18:59,712 --> 00:19:01,281 It would help if you turned the gas on. 487 00:19:01,315 --> 00:19:03,285 hell. 488 00:19:03,285 --> 00:19:07,093 He just threw polenta over. 489 00:19:07,126 --> 00:19:10,300 My fish is pretty close. I'm gonna turn it. 490 00:19:10,300 --> 00:19:12,003 I'm keeping mine down for another 30 seconds. 491 00:19:12,036 --> 00:19:14,207 It's nicely brown, but I want a little bit more brown, okay? 492 00:19:14,240 --> 00:19:18,048 - Okay. - Oh, no. Horacio's on fire. 493 00:19:18,081 --> 00:19:19,384 - Oh, jeez. - Oh, my Lord. 494 00:19:19,451 --> 00:19:21,020 Oh, my God. Now he's blowing on it. 495 00:19:21,020 --> 00:19:25,229 - As if fire needs oxygen. - All right, now to flambé! 496 00:19:25,263 --> 00:19:27,467 Everyone's on fire. 497 00:19:27,500 --> 00:19:30,507 Blue Team is actually, they're flambéing their onions. 498 00:19:30,507 --> 00:19:33,479 So they're hitting it with a little bit of bourbon, which is a nice touch, yeah. 499 00:19:33,513 --> 00:19:35,917 Yeah, they're burning off the alcohol, 500 00:19:35,917 --> 00:19:40,092 whereas Horacio accidentally set his oil on fire and charred his endive. 501 00:19:40,125 --> 00:19:41,094 That's gonna taste horrible. 502 00:19:41,128 --> 00:19:42,732 We only have six minutes, Adam. 503 00:19:42,765 --> 00:19:45,403 Is your sauce still on high heat and reducing? 504 00:19:45,470 --> 00:19:47,340 Yes, my sauce looks pretty good. 505 00:19:47,374 --> 00:19:49,411 Hey, my wine's really reduced. 506 00:19:49,477 --> 00:19:52,216 - Is it really? - I'll add a little more in. 507 00:19:54,120 --> 00:19:55,256 And look at that. 508 00:19:55,290 --> 00:19:56,892 The green team, Michael's sear on those 509 00:19:56,926 --> 00:19:58,128 New York strips is beautiful. 510 00:19:58,162 --> 00:20:00,232 But Adam's, they look boiled. 511 00:20:00,232 --> 00:20:02,270 Oh, he didn't go with a hot pan. 512 00:20:02,270 --> 00:20:04,809 If those New York strips look totally different, 513 00:20:04,842 --> 00:20:05,844 they've got a big problem. 514 00:20:05,877 --> 00:20:06,880 - Yeah. - Absolutely. 515 00:20:06,913 --> 00:20:08,382 Five minutes to go! 516 00:20:08,415 --> 00:20:09,986 Adam, let's grab two plates. 517 00:20:10,019 --> 00:20:11,454 Uh, biggest white plate. 518 00:20:11,488 --> 00:20:13,092 Biggest white plate. Got you. 519 00:20:13,092 --> 00:20:16,766 It's a dark charcoal plate with a cream rim around the top. 520 00:20:16,799 --> 00:20:19,037 - Yep. It's a dark gray, right? - Yes! 521 00:20:19,070 --> 00:20:21,575 The white plates that look like bowls. They're plates. 522 00:20:21,642 --> 00:20:23,445 - A plate and a bowl. - Yes, sir. 523 00:20:23,513 --> 00:20:26,018 You have a white one with the corrugated surface 524 00:20:26,051 --> 00:20:29,090 and you have a white one with the very shiny surface. 525 00:20:29,124 --> 00:20:32,565 - It's very shiny. - Very shiny! 526 00:20:32,565 --> 00:20:35,469 You're going to do a pile of Brussels sprouts 527 00:20:35,537 --> 00:20:37,874 - at the 3:00 of the plate. - 3:00, okay. 528 00:20:37,908 --> 00:20:39,443 I feel like a Boomer right now. 529 00:20:39,511 --> 00:20:41,114 I'm trying to tell Murt how to plate 530 00:20:41,148 --> 00:20:42,851 using analog clock positioning. 531 00:20:42,918 --> 00:20:44,655 Wait, I need-- Brussels sprouts at the 3:00? 532 00:20:44,689 --> 00:20:46,593 - What? - It would be really nice 533 00:20:46,626 --> 00:20:48,161 if we could just hop on a video call 534 00:20:48,161 --> 00:20:49,665 and see where each other are at. 535 00:20:49,665 --> 00:20:53,172 But we can't 'cause it's the wall. 536 00:20:53,205 --> 00:20:54,808 Chimichurri is down! 537 00:20:54,875 --> 00:20:56,679 Purée down from 6:00 538 00:20:56,679 --> 00:20:58,382 and swipe it all the way to 11. 539 00:20:58,415 --> 00:21:00,554 - Swoop to 11:00? - Yes! 540 00:21:00,587 --> 00:21:03,391 - Last two minutes, guys! - Let's go! Come on! 541 00:21:03,425 --> 00:21:05,162 Now my asparagus is going down. 542 00:21:05,196 --> 00:21:07,299 - Okay. - Goes across the potatoes. 543 00:21:07,333 --> 00:21:09,404 The asparagus is outside or inside? 544 00:21:09,404 --> 00:21:11,775 Outside the polenta. Four asparagus. 545 00:21:14,615 --> 00:21:16,952 Line the beets down the center of the plate, got me? 546 00:21:16,986 --> 00:21:19,825 - Got you. One minute to go! Come on! 547 00:21:19,859 --> 00:21:22,865 Let's go! - I have five slices of red onion on my pork chop. 548 00:21:22,898 --> 00:21:25,637 - Red on top? - Yes! Red onions on top! 549 00:21:25,670 --> 00:21:27,707 Absolutely the most stressful thing I've ever done in my life. 550 00:21:27,741 --> 00:21:31,982 - Pattypans at 2:00 with a slice of okra in the middle! - Got it. 551 00:21:32,016 --> 00:21:34,254 - How much sauce? - A half a cup. 552 00:21:34,320 --> 00:21:36,726 Half a cup? 553 00:21:36,759 --> 00:21:39,363 - 15 seconds to go! - Put it on the plate. 554 00:21:39,397 --> 00:21:41,068 You have chimichurri around? - Yep. 555 00:21:41,101 --> 00:21:43,305 - You have your pork chop at a diagonal? - Yep. 556 00:21:43,339 --> 00:21:45,409 Clean the plate and we're done! 557 00:21:45,442 --> 00:21:49,618 Five, four, three, two, one. 558 00:21:49,618 --> 00:21:51,789 - Stop! - Hands in the air. 559 00:21:51,822 --> 00:21:52,625 Whoo! 560 00:21:52,658 --> 00:21:54,828 Warren! We did it, Warren! 561 00:21:56,932 --> 00:21:59,037 - Michael, I'm so proud of you, bro. - Dude, I'm so proud, dude. 562 00:21:59,070 --> 00:22:01,542 - How do you feel, dude? - One of my onions fell off my pork chop. 563 00:22:01,542 --> 00:22:03,211 That's okay. Are the flavors there? 564 00:22:03,245 --> 00:22:04,882 - Uh, yeah. - Okay. 565 00:22:04,915 --> 00:22:08,355 I'm feeling worried. 566 00:22:08,389 --> 00:22:11,596 I think the sauce was a little bit over the top, 567 00:22:11,629 --> 00:22:14,434 and I struggled with cutting the skin. 568 00:22:14,467 --> 00:22:16,605 Maybe I hit the wall. 569 00:22:16,605 --> 00:22:18,910 - How are you doing, Kamay? - Doing all right. 570 00:22:18,944 --> 00:22:21,381 I am feeling not that confident. 571 00:22:21,415 --> 00:22:23,252 We were rushing our plating a little bit, 572 00:22:23,285 --> 00:22:25,523 and I'm also worried it's not gonna wow the judges. 573 00:22:25,557 --> 00:22:27,827 Rebecka wanted to be the leader, 574 00:22:27,894 --> 00:22:30,834 and I followed her directions to the best of my ability. 575 00:22:30,901 --> 00:22:32,504 At this point it's out of my hands, 576 00:22:32,538 --> 00:22:34,775 so I'm preparing for the worst. 577 00:22:45,429 --> 00:22:47,601 Right, all of you, well done. 578 00:22:47,601 --> 00:22:49,437 That was a very tough challenge. 579 00:22:49,505 --> 00:22:53,179 Now remember, two individuals, regardless of team, 580 00:22:53,245 --> 00:22:54,682 will be going home tonight. 581 00:22:54,715 --> 00:22:57,119 So very carefully bring your dishes down 582 00:22:57,153 --> 00:22:59,156 to the front with the cloche on. 583 00:23:04,367 --> 00:23:05,870 Well done. 584 00:23:14,755 --> 00:23:17,493 Okay, now time to taste those dishes 585 00:23:17,560 --> 00:23:20,499 and to see how identical they are. 586 00:23:20,566 --> 00:23:22,437 Right, first up, Becca and Murt, 587 00:23:22,470 --> 00:23:23,740 please step forward. 588 00:23:23,773 --> 00:23:26,912 I feel good. Murt and I communicated. 589 00:23:26,946 --> 00:23:29,718 I led Murt through this dish the entire time. 590 00:23:29,752 --> 00:23:31,656 But at the end of the day, this is gonna show 591 00:23:31,689 --> 00:23:33,893 if I'm a good communicator and he's a good listener. 592 00:23:33,960 --> 00:23:35,998 Are you happy after that 60 minutes? 593 00:23:35,998 --> 00:23:38,168 I think me and Becca really worked great together, 594 00:23:38,235 --> 00:23:41,943 and I think everything we put on the plate is down to the pinch of salt. 595 00:23:41,976 --> 00:23:44,515 Wow. That's a statement. 596 00:23:44,548 --> 00:23:47,821 Let's see how similar they look. 597 00:23:56,338 --> 00:23:58,442 - Wow. - That's good. 598 00:23:58,475 --> 00:24:00,580 These things look incredible. 599 00:24:00,614 --> 00:24:03,052 Right, tell us what you've made please. 600 00:24:03,118 --> 00:24:05,957 It's a spice-rubbed seared pork chop 601 00:24:05,957 --> 00:24:09,532 on a sweet potato purée with roasted Brussels sprouts, 602 00:24:09,532 --> 00:24:12,671 flambéed red onions, and a chimichurri. 603 00:24:12,704 --> 00:24:15,710 Becca, you seem to have a more rounded, smoother purée. 604 00:24:15,743 --> 00:24:18,148 Chimichurri, could've done with a touch less oil, if I'm honest. 605 00:24:18,182 --> 00:24:21,689 - For sure. - Murt, yours looks delicious. 606 00:24:21,756 --> 00:24:24,093 Really nice caramelization on that pork chop. 607 00:24:24,160 --> 00:24:29,070 Honestly, it's almost like you were handcuffed to the same stove 608 00:24:29,103 --> 00:24:30,774 because they are identical. 609 00:24:30,774 --> 00:24:32,744 - Well done. - Thank you. 610 00:24:32,777 --> 00:24:37,219 Becca, in terms of the temperature on this pork chop, 611 00:24:37,252 --> 00:24:38,689 - what have we gone for? - Medium. 612 00:24:43,398 --> 00:24:45,970 - Beautiful. - Good job. 613 00:24:50,580 --> 00:24:52,551 - Beautifully cooked, Murt. - Beautiful. 614 00:24:52,585 --> 00:24:53,786 Identical. Bravo! 615 00:24:53,819 --> 00:24:55,288 - Beautiful. - Thank you. 616 00:25:07,079 --> 00:25:09,684 Becca your pork chop is cooked beautifully. 617 00:25:09,718 --> 00:25:11,923 Purée is just silky smooth, everything you want. 618 00:25:11,956 --> 00:25:14,662 Sprouts, delicious. It's a real restaurant quality dish. 619 00:25:14,695 --> 00:25:17,535 Murt, the cook on the pork chop, again, exceptional. 620 00:25:17,535 --> 00:25:19,037 Purée is delicious. 621 00:25:19,070 --> 00:25:21,742 Your chimichurri is actually more flavorful 622 00:25:21,809 --> 00:25:23,580 because it's got less oil in there. 623 00:25:23,613 --> 00:25:25,550 Two exceptional dishes. 624 00:25:25,550 --> 00:25:29,357 I'd never have thought there was a 60-foot wall separating you. Well done. 625 00:25:29,390 --> 00:25:31,161 - Thank you. Thank you, Chef. Appreciate it. - Thank you, Chef. 626 00:25:31,228 --> 00:25:33,900 This is so impressive. Like, you both have the same amount 627 00:25:33,933 --> 00:25:35,837 of mint in your chimichurri, 628 00:25:35,871 --> 00:25:37,807 and even the same char on the damn onions. 629 00:25:37,841 --> 00:25:41,147 - And those subtle things really speak volumes. - Thank you. 630 00:25:41,147 --> 00:25:43,151 I think these dishes are not only similar 631 00:25:43,218 --> 00:25:44,755 in the way they look and in the technique, 632 00:25:44,822 --> 00:25:46,758 but they have a similar spirit. 633 00:25:46,825 --> 00:25:49,965 It's really, really special when we can taste two dishes 634 00:25:49,998 --> 00:25:53,305 made by two different cooks under these extreme circumstances 635 00:25:53,338 --> 00:25:54,473 that have the same attitude. 636 00:25:54,508 --> 00:25:57,948 Well done, both of you. Thank you. 637 00:25:57,981 --> 00:26:00,587 Oh. 638 00:26:00,587 --> 00:26:02,524 - Delicious. Really good. - Impressive. 639 00:26:02,591 --> 00:26:05,396 - Good job. - You tamed the Murt. 640 00:26:05,462 --> 00:26:06,865 Dream team right there. 641 00:26:08,903 --> 00:26:13,245 - Next, Kamay and Rebecka. - Go, Rebecka. 642 00:26:13,278 --> 00:26:17,821 I feel like Rebecka and I communicated 90% well. 643 00:26:17,855 --> 00:26:20,325 It's the 10% that's really worrying me. 644 00:26:20,392 --> 00:26:24,266 But I followed her directions to the best of my ability. 645 00:26:24,300 --> 00:26:28,810 Right, who selected the plate for this dish? 646 00:26:28,876 --> 00:26:30,312 Honestly, I can't remember, 647 00:26:30,345 --> 00:26:32,316 but I think we just decided on a dark plate. 648 00:26:32,349 --> 00:26:37,259 - Yeah, a dark gray. - Let's see how closely they look alike. 649 00:26:43,807 --> 00:26:45,208 - Wow. - We got the same plate. 650 00:26:45,242 --> 00:26:46,746 Girl. 651 00:26:46,779 --> 00:26:49,016 It's a good place to start, with the same plate. 652 00:26:49,050 --> 00:26:51,521 - Okay. - Please tell us what you made. 653 00:26:51,555 --> 00:26:53,158 We made a striped sea bass 654 00:26:53,158 --> 00:26:55,897 with a sweet potato purée, asparagus, 655 00:26:55,930 --> 00:27:00,940 pattypan squash, okra, and champagne herb vinaigrette. 656 00:27:00,973 --> 00:27:03,045 You know, I love judging the wall challenge 657 00:27:03,078 --> 00:27:05,683 because I look at these two dishes and I say, 658 00:27:05,717 --> 00:27:07,820 "Is it credible that these two dishes 659 00:27:07,854 --> 00:27:10,660 on the plating could come up at the pass together 660 00:27:10,660 --> 00:27:14,701 at one of my restaurants? And the answer is yes. 661 00:27:14,735 --> 00:27:16,572 And that is a major, major accomplishment. 662 00:27:16,639 --> 00:27:18,041 - Thank you, Joe. - Let's try it. 663 00:27:18,074 --> 00:27:20,312 Mm-hmm. - Uh, Rebecka. 664 00:27:20,345 --> 00:27:22,718 Let's start off with your striped bass. How did you cook this? 665 00:27:22,784 --> 00:27:24,655 Pan-seared in oil first, 666 00:27:24,689 --> 00:27:28,963 then finished it with butter and herbs. 667 00:27:28,996 --> 00:27:31,602 Yeah. It's cooked beautifully. It's glistening. 668 00:27:31,668 --> 00:27:33,539 - That's a good one. - Yep. 669 00:27:33,573 --> 00:27:36,210 Now, Kamay, let's have a look. 670 00:27:41,454 --> 00:27:43,760 - Yeah. - Yeah, another good one. 671 00:27:43,793 --> 00:27:45,395 What did you put in this purée, Kamay? 672 00:27:45,428 --> 00:27:48,936 Butter, salt, pepper, and a little bit of cream, Chef. 673 00:27:55,115 --> 00:27:57,320 Rebecka, that striped sea bass, cooked beautifully. 674 00:27:57,353 --> 00:27:59,558 Purée, exceptional. I think the only letdown here 675 00:27:59,592 --> 00:28:01,194 is that vinaigrette was great idea, 676 00:28:01,227 --> 00:28:04,067 - but it needs more acidity. - Gotcha. 677 00:28:04,100 --> 00:28:07,206 - Kamay, your purée tastes delicious as well. - Thank you. 678 00:28:07,239 --> 00:28:10,112 The crispy delicious skin on that striped bass-- 679 00:28:10,112 --> 00:28:12,517 - two really good dishes. - Thank you, Chef. 680 00:28:12,550 --> 00:28:14,253 Yeah, Rebecka, I think everything on the plate 681 00:28:14,286 --> 00:28:16,659 is fantastic except the vegetables. 682 00:28:16,659 --> 00:28:18,161 Put some cinnamon or chili flakes, 683 00:28:18,194 --> 00:28:19,931 something to kind of take away from the monotony 684 00:28:19,965 --> 00:28:22,403 of something just so plain like puréed sweet potatoes. 685 00:28:22,436 --> 00:28:25,042 Kamay, the cook on the actual sea bass is wonderful. 686 00:28:25,108 --> 00:28:27,814 I think the purée is not as smooth as Rebecka's, 687 00:28:27,847 --> 00:28:29,551 - but it does have a lot of flavor. - Okay. 688 00:28:29,584 --> 00:28:32,189 Good job. Now, for me, my question is 689 00:28:32,189 --> 00:28:36,566 do I believe these two dishes could've been cooked by the same line cook? 690 00:28:36,599 --> 00:28:38,001 Now that's the real test. 691 00:28:38,034 --> 00:28:40,439 That line cook did make some mistakes, 692 00:28:40,472 --> 00:28:44,782 but I would believe that the same person cooked them, and that's saying a lot. 693 00:28:44,782 --> 00:28:46,251 - Thank you. - We really appreciate it. 694 00:28:46,284 --> 00:28:47,921 - Good job. Thank you. - All right, thank you. 695 00:28:47,954 --> 00:28:50,627 Good job. 696 00:28:50,660 --> 00:28:52,564 Go, Becka. Go, Kamay. 697 00:28:52,597 --> 00:28:54,835 You could believe that these dishes came from the same-- 698 00:28:54,869 --> 00:28:55,837 - Yeah. - Oh, yeah. 699 00:28:55,870 --> 00:28:59,043 Okay. Oh! 700 00:29:00,680 --> 00:29:02,182 All right, next up, Horacio and Warren, 701 00:29:02,216 --> 00:29:03,853 please bring your dishes forward. 702 00:29:03,887 --> 00:29:05,857 I'm feeling a little nervous. 703 00:29:05,857 --> 00:29:07,927 I knew this wasn't gonna be easy, 704 00:29:07,961 --> 00:29:10,800 but in my dreams, in my nightmares, 705 00:29:10,834 --> 00:29:13,371 I can still hear Horacio screaming. 706 00:29:13,404 --> 00:29:14,908 But were we listening? 707 00:29:14,942 --> 00:29:16,377 Because hearing is one thing, 708 00:29:16,410 --> 00:29:19,316 and listening is a whole 'nother story. 709 00:29:19,350 --> 00:29:22,924 - Right, you guys communicated. Warren, you led the challenge. - I did. 710 00:29:22,957 --> 00:29:24,962 - Horacio, were you listening? - Totally. 711 00:29:24,995 --> 00:29:29,237 Are they identical. What kind of plate did you use? 712 00:29:29,237 --> 00:29:31,508 - A plate like a bowl. - A plate like a bowl. 713 00:29:31,541 --> 00:29:33,144 - Warren? - Like a bowl. 714 00:29:33,177 --> 00:29:35,248 A bowl. Thank you. Let's have a look, shall we? 715 00:29:47,874 --> 00:29:51,414 Horacio, Warren, are they identical? 716 00:29:51,447 --> 00:29:53,852 Let's have a look, shall we? 717 00:29:57,092 --> 00:29:59,999 They are two plates like bowls. 718 00:29:59,999 --> 00:30:01,835 - Oh. - Oh, man. 719 00:30:01,869 --> 00:30:07,012 Unfortunately, two completely different plates. 720 00:30:07,012 --> 00:30:08,715 Tell us what you guys made, please. 721 00:30:08,715 --> 00:30:10,419 It is a crispy-skin trout 722 00:30:10,486 --> 00:30:15,062 served over a creamy polenta, asparagus, balsamic endive, 723 00:30:15,095 --> 00:30:18,168 and a beurre blanc with a touch of tarragon. 724 00:30:18,235 --> 00:30:24,180 So visually, there's a nice color on the ocean trout on both dishes. 725 00:30:24,247 --> 00:30:29,591 The big no-no here is the fact that in all my years of cooking 726 00:30:29,624 --> 00:30:33,665 I've never seen a beurre blanc served with a polenta. 727 00:30:33,699 --> 00:30:36,906 Whose idea was the beurre blanc with super rich polenta? 728 00:30:36,973 --> 00:30:39,042 - Mine. - Why, sir? 729 00:30:39,109 --> 00:30:41,114 Well, I thought it was light and would go with the fish. 730 00:30:41,147 --> 00:30:44,053 Beurre blanc is super heavy. It's just butter. 731 00:30:44,120 --> 00:30:47,126 And sadly, one of the beurre blancs is broken, 732 00:30:47,159 --> 00:30:50,933 so it looks like an oil slick on the plate. 733 00:30:50,933 --> 00:30:53,939 Warren, in terms of the cook on the ocean trout, 734 00:30:53,939 --> 00:30:56,010 - what did you go for? - I went for medium. 735 00:30:56,044 --> 00:30:58,749 - Is that pepper? - It was only salt and pepper. 736 00:30:58,783 --> 00:31:00,218 Nicely scored. 737 00:31:01,621 --> 00:31:04,527 Yeah, it's definitely medium. 738 00:31:04,561 --> 00:31:06,798 Horacio, again, all that pepper. 739 00:31:06,832 --> 00:31:09,904 Yeah, it's definitely medium. 740 00:31:09,904 --> 00:31:12,176 Horacio, what's in your polenta? 741 00:31:12,176 --> 00:31:15,717 Parmesan chicken stock, half cream. 742 00:31:15,750 --> 00:31:17,954 We followed exactly the same recipe. 743 00:31:21,628 --> 00:31:25,035 Okay, Warren, fish for me is a touch overcooked, okay? 744 00:31:25,069 --> 00:31:27,206 It's a touch dry. Beurre blanc, exceptional. 745 00:31:27,239 --> 00:31:29,644 It could actually work better without the polenta. 746 00:31:29,644 --> 00:31:31,114 It actually brings the dish down. 747 00:31:31,147 --> 00:31:33,819 Horacio, ocean trout is actually cooked beautifully, 748 00:31:33,852 --> 00:31:37,058 but polenta, too stodgy, too rich. 749 00:31:37,092 --> 00:31:38,596 Yeah, Warren, I mean, for me, 750 00:31:38,629 --> 00:31:42,069 I want everything on this dish except the polenta. 751 00:31:42,102 --> 00:31:44,608 - Mm-hmm. - I think your endive is beautiful. 752 00:31:44,641 --> 00:31:47,513 It's nice and caramelized. Horacio, I'm sorry. 753 00:31:47,513 --> 00:31:51,120 You made a huge mistake by putting a broken beurre blanc on top of it. 754 00:31:51,187 --> 00:31:53,324 And when you flamed up your endive, 755 00:31:53,358 --> 00:31:56,364 it rendered it so acrid and terrible. 756 00:31:56,397 --> 00:32:00,472 You never serve food that has been flamed up like that. 757 00:32:00,506 --> 00:32:03,512 It looks cool, but it tastes horrible, 758 00:32:03,546 --> 00:32:07,052 and it makes what you served it is inedible. 759 00:32:07,085 --> 00:32:11,662 I think the problem here, Warren, quite frankly, is in the conception, 760 00:32:11,662 --> 00:32:14,299 creating a dish that you know you can both execute. 761 00:32:14,333 --> 00:32:19,176 And I think that your ability to judge his cooking level 762 00:32:19,176 --> 00:32:21,146 is an error in this wall challenge. 763 00:32:21,146 --> 00:32:24,554 - Thank you. - Thank you, Chefs. 764 00:32:24,587 --> 00:32:27,560 - Such a shame. - We did it. 765 00:32:27,593 --> 00:32:28,896 Ay-yi. 766 00:32:28,930 --> 00:32:30,498 The team has to be solidified 767 00:32:30,532 --> 00:32:33,037 in that pantry with the ideas, with the ingredients, 768 00:32:33,104 --> 00:32:34,975 - knowing what the other cook can do. - Yeah. 769 00:32:35,042 --> 00:32:37,179 - So I think it's a team problem more than anything else. - Absolutely. 770 00:32:37,246 --> 00:32:39,249 You're absolutely right. What a shame. 771 00:32:41,555 --> 00:32:45,028 Next up, the green team! Adam and Michael, please bring your dishes forward. 772 00:32:45,061 --> 00:32:47,198 - Here you go! - Go, Mike. 773 00:32:47,265 --> 00:32:48,769 I'm feeling very hopeful. 774 00:32:48,802 --> 00:32:50,873 I took a risk by choosing Michael, 775 00:32:50,873 --> 00:32:52,242 and giving him that leadership. 776 00:32:52,276 --> 00:32:54,346 I'm just hoping that we communicated enough 777 00:32:54,379 --> 00:32:57,386 on the technique to get all of our components right. 778 00:32:57,386 --> 00:32:58,889 Who was leading this green team? 779 00:32:58,923 --> 00:33:00,192 So I took the lead on this one, Chef. 780 00:33:00,225 --> 00:33:01,895 Gotcha. And then who's responsible 781 00:33:01,929 --> 00:33:03,431 for the aesthetics of this dish? 782 00:33:03,431 --> 00:33:05,637 I drove the plating on this one as well, Chef. 783 00:33:05,637 --> 00:33:07,072 Interesting. 784 00:33:07,072 --> 00:33:11,915 Let's see how they compare. 785 00:33:11,949 --> 00:33:15,088 - Oh! - Okay, wow. 786 00:33:15,155 --> 00:33:17,059 Tell us the dish you've made, please. 787 00:33:17,092 --> 00:33:19,429 So it's a pan-seared New York strip 788 00:33:19,463 --> 00:33:22,570 with parsnip purée, honey beets, asparagus, 789 00:33:22,604 --> 00:33:25,743 - and a red wine mushroom sauce. - Here's the shock for me. 790 00:33:25,810 --> 00:33:29,049 One's got a really nice crust on their New York strip. 791 00:33:29,083 --> 00:33:30,418 The other one looks a little bit lacklust. 792 00:33:30,418 --> 00:33:32,924 One's got five slices of beet root. 793 00:33:32,924 --> 00:33:34,226 The other one's got four. 794 00:33:34,259 --> 00:33:36,030 I really thought both of you 795 00:33:36,063 --> 00:33:37,567 would be elevating this dish 796 00:33:37,600 --> 00:33:40,640 and really making it visually restaurant quality. 797 00:33:40,707 --> 00:33:43,244 Quite frankly, I would've expected something 798 00:33:43,311 --> 00:33:46,785 a little bit more cutting edge from a Gen Zer and a Millennial. 799 00:33:46,818 --> 00:33:49,758 But let's hope the steaks are cooked the same 800 00:33:49,791 --> 00:33:52,997 - because that is a really important element. - Shall we? 801 00:33:53,030 --> 00:33:55,268 Adam, let's deal with the elephant in the room. - Yes, sir. 802 00:33:55,335 --> 00:33:58,207 - Sadly, there's white fat here. - Yeah. 803 00:33:58,207 --> 00:34:01,180 - And that is a big no-no. - Yes, sir. 804 00:34:01,214 --> 00:34:03,351 - Every steak needs rendering... - Right. 805 00:34:03,385 --> 00:34:05,421 ...and common sense wasn't that common tonight. 806 00:34:05,455 --> 00:34:08,428 Temperature-wise, what have we gone for inside? 807 00:34:08,461 --> 00:34:11,200 - Medium rare. - Medium rare. 808 00:34:26,932 --> 00:34:28,536 Adam, temperature-wise, what have we gone for inside? 809 00:34:28,569 --> 00:34:31,574 - Medium rare. - Medium rare. 810 00:34:36,251 --> 00:34:40,727 - And it's a tad under medium rare. - Mm. 811 00:34:40,760 --> 00:34:43,966 - I was also going for a medium rare, Chef. Medium rare. 812 00:34:44,000 --> 00:34:45,501 Fat rendered down beautifully. 813 00:34:49,745 --> 00:34:51,013 And a perfect medium rare. 814 00:34:51,046 --> 00:34:53,685 - Good work. - Thank you, Chef. 815 00:35:01,702 --> 00:35:04,206 - Adam, sauce is delicious. - Thank you. 816 00:35:04,239 --> 00:35:06,511 Purée, not as smooth as Michael's. 817 00:35:06,544 --> 00:35:08,916 Steak is undercooked. Let's get that absolutely clear. 818 00:35:08,949 --> 00:35:10,920 Oh, gosh. 819 00:35:10,954 --> 00:35:13,659 Michael, your New York strip is cooked to utter perfection. 820 00:35:13,692 --> 00:35:16,397 Red wine sauce, super rich, delicious. 821 00:35:16,431 --> 00:35:18,300 - But the purée's to die for. - Yes, Chef. 822 00:35:18,334 --> 00:35:20,973 You led this team, and it tastes like it as well. 823 00:35:21,007 --> 00:35:24,814 - Thank you, Chef. - Yeah, Adam, the time and communication really led 824 00:35:24,848 --> 00:35:27,218 to the inconsistency of the cooking of the steak. 825 00:35:27,285 --> 00:35:30,491 And, Michael, the magic in yours lies in that purée. 826 00:35:30,526 --> 00:35:33,098 Overall, the composition of both dishes are a little boring. 827 00:35:33,131 --> 00:35:36,572 - You guys could jazz it up a little bit more than that. - Yes, Chef. 828 00:35:36,605 --> 00:35:39,544 Two steaks. The better steak? Michael's. 829 00:35:39,544 --> 00:35:43,318 Better purée, Michael. Better mushroom sauce, Adam. 830 00:35:43,351 --> 00:35:47,193 And the asparagus I would say is a draw. 831 00:35:47,226 --> 00:35:50,031 - Thank you, gentleman. - Thank you. 832 00:35:50,064 --> 00:35:52,135 The overall, it's a little bit dated. 833 00:35:52,169 --> 00:35:54,073 - Safe. No, I agree. - Not bold. 834 00:35:54,106 --> 00:35:56,578 You killed it. 835 00:35:56,612 --> 00:35:58,347 All of you, well done. 836 00:35:58,381 --> 00:36:01,020 I'm not gonna lie. That was a very tough challenge. 837 00:36:01,053 --> 00:36:06,731 Now please make your way round to the front and excuse us for a moment, please. 838 00:36:13,612 --> 00:36:15,616 Oof! Man. 839 00:36:15,650 --> 00:36:19,256 So, Murt and Becca, both dishes pretty identical. 840 00:36:19,289 --> 00:36:21,093 - How do you separate those two dishes? - Oil. 841 00:36:21,127 --> 00:36:23,131 Too much oil perhaps, you know, 842 00:36:23,164 --> 00:36:24,801 on Becca's version of the chimichurri, 843 00:36:24,834 --> 00:36:26,971 but everything was aligned. 844 00:36:27,005 --> 00:36:29,678 Rebecka and Kamay, it just needed more vinaigrette. 845 00:36:29,744 --> 00:36:33,618 - Yeah. - The mistakes of the red team were not of duplication-- 846 00:36:33,652 --> 00:36:35,757 - were more of conception. - Absolutely. 847 00:36:35,757 --> 00:36:37,693 Horacio and Warren. 848 00:36:37,727 --> 00:36:39,997 So here we had technical cooking errors 849 00:36:40,031 --> 00:36:41,634 - on both dishes. - Yeah. 850 00:36:41,668 --> 00:36:43,706 And I expected more from the green team. 851 00:36:43,739 --> 00:36:45,676 - Yeah. - They made a lot of mistakes. 852 00:36:45,709 --> 00:36:48,882 Adam was relying too much on Michael to guide him. 853 00:36:48,915 --> 00:36:50,118 - He didn't think for himself. - Sure. 854 00:36:50,152 --> 00:36:52,155 Damn, they're really discussing. 855 00:36:53,491 --> 00:36:55,963 - Let's do it. - Let's go. 856 00:36:55,997 --> 00:36:57,365 Here they come. 857 00:37:00,773 --> 00:37:04,379 Right, the three of us felt that there was one team tonight 858 00:37:04,413 --> 00:37:06,317 that really overcame that wall. 859 00:37:06,350 --> 00:37:10,158 The team that created the best dishes, 860 00:37:10,191 --> 00:37:13,532 congratulations goes to the blue team. 861 00:37:13,565 --> 00:37:15,803 Becca and Murt, well done. 862 00:37:15,869 --> 00:37:18,542 Thank you! Thank you! 863 00:37:18,575 --> 00:37:21,582 Really well done. The dishes tasted identical. 864 00:37:21,648 --> 00:37:24,453 Two of the closest dishes we've ever experienced 865 00:37:24,520 --> 00:37:26,959 since the beginning of this extraordinary challenge. 866 00:37:26,992 --> 00:37:28,962 - Both of you, well done. - Thank you, Chef. 867 00:37:28,962 --> 00:37:31,200 - Thank you, Chef. - Right, there was another team 868 00:37:31,266 --> 00:37:32,637 that was exceptional. 869 00:37:32,637 --> 00:37:35,709 Congratulations goes to the red team, 870 00:37:35,743 --> 00:37:38,013 Kamay and Rebecka. 871 00:37:39,718 --> 00:37:44,025 Congratulations. Make your way up to the balcony. 872 00:37:44,059 --> 00:37:46,430 You are in the top six. Well done. 873 00:37:46,463 --> 00:37:49,436 This is my first win here. I mean, top six? This is nuts. 874 00:37:49,436 --> 00:37:51,106 I came from the bottom, worked my way up, 875 00:37:51,140 --> 00:37:53,478 and I think people realized that I'm no underdog anymore. 876 00:37:53,545 --> 00:37:56,184 Like, I'm an alpha dog. 877 00:37:56,184 --> 00:37:58,454 Now, Horacio and Warren, Michael and Adam, 878 00:37:58,454 --> 00:38:01,093 both teams tonight didn't do this challenge justice. 879 00:38:01,093 --> 00:38:05,970 As you know, there are two individuals leaving the competition, 880 00:38:06,003 --> 00:38:09,744 but they don't necessarily have to be on the same team. 881 00:38:09,777 --> 00:38:15,188 We felt the worst two performing home cooks tonight 882 00:38:15,221 --> 00:38:16,791 were... 883 00:38:18,127 --> 00:38:19,630 Horacio... 884 00:38:20,999 --> 00:38:22,402 ...and sadly... 885 00:38:26,845 --> 00:38:29,283 - Warren. - Mm-hmm. 886 00:38:29,316 --> 00:38:31,521 Oh, my gosh. 887 00:38:35,295 --> 00:38:37,332 Michael and Adam, 888 00:38:37,365 --> 00:38:40,004 say goodbye to Warren and Horacio 889 00:38:40,038 --> 00:38:43,712 and get up to the balcony. 890 00:38:44,814 --> 00:38:45,949 Keep fighting. 891 00:38:52,095 --> 00:38:54,166 Oh, Horacio and Warren, 892 00:38:54,199 --> 00:38:58,274 honestly, the mistakes started even before you started to cook. 893 00:38:58,341 --> 00:38:59,578 Never would we serve a beurre blanc 894 00:38:59,578 --> 00:39:00,746 with a super rich polenta 895 00:39:00,746 --> 00:39:03,451 over a delicious ocean trout. 896 00:39:03,484 --> 00:39:06,959 Warren, young man-- I say "young" because the energy 897 00:39:07,025 --> 00:39:10,933 and the love you put into food honestly is exceptional. 898 00:39:10,967 --> 00:39:14,674 - We can't teach that. - I don't have the words to tell you guys 899 00:39:14,707 --> 00:39:16,912 how much I appreciate you sharing your knowledge with us. 900 00:39:16,945 --> 00:39:19,584 And all these wonderful people that I've met? 901 00:39:19,618 --> 00:39:22,524 I mean, this goes down as one of the most amazing things I've done in my life. 902 00:39:22,557 --> 00:39:24,260 - Amazing. - Thank you so much. 903 00:39:24,293 --> 00:39:26,999 Horacio, our Baby Boomer Brazilian bull. 904 00:39:27,065 --> 00:39:30,104 An absolute joy having you in this competition. 905 00:39:30,104 --> 00:39:33,912 - Thank you. - And if there's one thing that you've helped us confirm 906 00:39:33,912 --> 00:39:37,052 is that you can teach an old dog new tricks. 907 00:39:37,119 --> 00:39:39,490 I swear to God. 908 00:39:39,524 --> 00:39:41,794 - Have you enjoyed yourself? - Unbelievable. 909 00:39:41,828 --> 00:39:46,203 Top eight? Me? I feel rewarded. Totally rewarded. 910 00:39:46,237 --> 00:39:49,309 - Absolutely. - I think you guys bring new meaning 911 00:39:49,342 --> 00:39:51,414 to the euphemism that age is only a number. 912 00:39:51,480 --> 00:39:55,455 And I think all these young kids look to you guys and there's so much to learn. 913 00:39:55,488 --> 00:39:57,392 And I think that's a beautiful outcome 914 00:39:57,392 --> 00:40:00,498 of this season of Generations." So thank you for that. 915 00:40:00,566 --> 00:40:02,102 - Thank you so much. - Thank you, sir. Thank you. 916 00:40:02,135 --> 00:40:05,809 Come and say goodbye, guys. Come on. Oh, my goodness me. 917 00:40:05,843 --> 00:40:07,278 - Nice to meet you. - Appreciate it. 918 00:40:07,278 --> 00:40:09,316 When I came into "MasterChef," 919 00:40:09,316 --> 00:40:13,157 I was a self-made home cook. 920 00:40:13,157 --> 00:40:15,529 - I nailed it! - It's a yes. 921 00:40:18,100 --> 00:40:22,744 Through this journey, I was myself every day. 922 00:40:22,777 --> 00:40:26,718 Yes! And now I'm leaving the MasterChef kitchen... 923 00:40:28,387 --> 00:40:30,191 - Whoo, whoo, whoo! - I think you had 924 00:40:30,224 --> 00:40:31,460 the most intelligent use 925 00:40:31,493 --> 00:40:33,531 of very, very challenging ingredients. 926 00:40:33,598 --> 00:40:38,240 And that is truly accomplishment. 927 00:40:38,274 --> 00:40:39,977 - Unbelievable. - Thank you so much. 928 00:40:40,011 --> 00:40:42,015 In the history of "MasterChef," 929 00:40:42,049 --> 00:40:44,186 I am the oldest person to get an apron. 930 00:40:44,253 --> 00:40:47,793 I like you, I like the energy, and for 70 years of age, you're quite rare. 931 00:40:47,827 --> 00:40:51,333 The Warren that walked into the MasterChef kitchen 932 00:40:51,333 --> 00:40:55,609 - was someone who absolutely loved cooking. - Okay! 933 00:40:55,643 --> 00:40:57,780 But now I have a deeper appreciation for real cooking. 934 00:40:57,813 --> 00:41:00,017 Cabernet sauce. So Boomer. 935 00:41:00,084 --> 00:41:02,122 - It's who I am. - Love it. 936 00:41:02,155 --> 00:41:03,357 You know, you don't get old. 937 00:41:03,390 --> 00:41:04,561 You just keep doing different things 938 00:41:04,594 --> 00:41:06,230 and just keep moving on. 939 00:41:06,263 --> 00:41:08,268 - We did it. - Love you! 940 00:41:08,301 --> 00:41:09,570 - Love you! - Bye-bye. 941 00:41:12,008 --> 00:41:14,814 And I am going to enroll in culinary school. 942 00:41:14,881 --> 00:41:16,383 There's so much more to learn. 943 00:41:16,417 --> 00:41:18,420 So that's-- I'm ready to go. I can't wait. 944 00:41:18,487 --> 00:41:20,726 - Love you guys! - We love you! 945 00:41:22,128 --> 00:41:23,431 - Bye, y'all! - Bye! 946 00:41:23,498 --> 00:41:25,101 Good night, good night, good night! 947 00:41:28,575 --> 00:41:30,846 Next time on Generations"... 948 00:41:30,880 --> 00:41:33,084 It's the infamous restaurant takeover. 949 00:41:33,117 --> 00:41:36,657 You will be manning the line at my pop-up restaurant. 950 00:41:36,691 --> 00:41:38,060 - Ready to get this party started. - And trust me, 951 00:41:38,094 --> 00:41:39,663 if it's not good enough, I will let you know. 952 00:41:39,697 --> 00:41:41,535 I'm gonna have a panic attack. 953 00:41:41,568 --> 00:41:42,670 On order, three scallops, one lobster. 954 00:41:42,703 --> 00:41:43,839 Two steak, two duck. 955 00:41:43,872 --> 00:41:45,141 Three steak, one duck. How long? 956 00:41:45,141 --> 00:41:46,545 - Uh... - Give me a time. 957 00:41:46,578 --> 00:41:48,314 Who cooked these scallops? 958 00:41:48,348 --> 00:41:51,721 - I am not sending this out. - Who put that on the plate? 959 00:41:51,788 --> 00:41:54,126 - Blue steak and black fennel. - Bring me that right now. 960 00:41:54,159 --> 00:41:57,032 - That's raw. - Captain, come here, please. Get that off. 961 00:41:57,065 --> 00:41:59,035 Decide who's gonna run this team. 962 00:41:59,069 --> 00:42:01,575 - Becca, it's still raw. - I'm just gonna shut it down.