All language subtitles for MasterChef.US.S16E11.1080p.HEVC.x265-MeGusta[EZTVx.to]

Gordon:
Previously on "Master Chef:
Global Gauntlet"...

- Wheel Of Fusion!
- Oh.

You'll fuse whatever
cuisine that lands on
with your own culture.

I am changing Africa's.

- Australia!
- No!

I'm doing lamb.

- You want to make it
medium-rare, right?
- Yes.

Frog legs is the most French
dish I could ever think of.

They overcook and they go
very dry, so be careful.

Maria, this is exceptional.
Congratulations, Maria!

- Thank you for saving us!
- Whoo-whoo!

Shompa, there's no spice
in there at all.

The dish is underwhelming.

This dish is a little bit
immature.

The lamb is very dry.

Rita, Shompa,
you are both eliminated

from the MasterChef kitchen.
Say goodbye.

Tonight on "Master Chef:
Global Gauntlet,"

love is in the air with
a very special team challenge.

- This is a royal wedding.
- ( gasping )

The winners of season 15,
dynamic duo Jesse and Jessica!

Each team today will be cooking
for half of the wedding guests.

- Why are you putting salt?
- She said to salt them.

- No!
-But the pressure
to deliver...

- This is not MasterChef
quality at all.
- ( bleep )

- This is way too hot.
- Oh, now you're on fire.

...leaves some
out in the cold.

- Jaime, are you okay?
- I felt like I forgot
how to cook.

Go outside and cool off
for two minutes.

- Oh, my Lord.
- ( groans )

( music playing )

( Gordon shivering )

Guys, whose idea was it
for a winter wonderland wedding?

I think the next
"MasterChef" wedding,

we should do it
on the beach, please.

( horse whinnying )

- Gordon: Ready, guys?
- Tiffany: Yeah.

- Thank you.
- Ready? Let's go.

- What a beautiful castle.
- Very nice.

( music continues )

How beautiful is this?
Come on!

- Yes.
- Excited?

- Very.
- Very exciting.

- Wow!
- Oh, my gosh.

- Is this a wedding?
- I love castles.

- I feel like I'm in a movie.
- I know!

- Right?
- Whoa!

Good morning!
Come and line up. Let's go.

It's a team challenge today.

- Oh, my gosh.
- ( overlapping chatter )

Wow.

All of you, welcome to
the beautiful Casa Loma.

This castle is steeped
in history.

And guess what?

It's time for your next
field challenge.

- Yes!
- Whoo!

And as you might have guessed...

( chapel bells ring )

...today you'll be cooking
for a wedding!

( cheering )

But this is not just
any wedding.

- This is a royal wedding.
- ( gasping )

- "MasterChef" royalty.
- What?

All of you, please welcome
the winners of last season,

"MasterChef" season 15
dynamic duo Jesse and Jessica,
everybody!

( cheering )

- Oh, my gosh!
- Oh! Amazing!

Oh, my gosh.
I can't believe it.

My husband and I were just
watching that season.

America's next MasterChefs,
Jesse and Jessica.

( squealing )

Oh, my God.

If that's okay with you.

To be cooking for them? Whoa!

I'm sweating over here already.

- Welcome back,
Jesse and Jessica.
- Thank you.

Give us an insight
to how life has been since
becoming crowned champions.

Yeah, it's been a wild ride.

We've been working on hosting
a lot of private events.

We've been doing
some pop-ups.

We've also been hosting
some cooking classes.

And then we've been doing
a lot of collaborations

-with brands we love.
- Congratulations on that.

- Thank you, Chef.
- Thank you.

Well, today is
your special day, guys.

Now it's up to these cooks
to make sure that it is truly

the best day of your lives.

Guys, for this challenge,
you're going to be split
into two teams.

And each team will need to make
an appetizer and an entr\e.

Jesse, Jessica,
is there anything that you want
to see on the menu tonight?

Yeah, so being from Boston,
seafood is near and dear
to our heart.

So we think scallops
is a perfect way to start.

- Okay, and for the entr\e?
- I think we're feeling duck.

You want that perfectly
rendered crispy skin.

And then combined
with the medium-rare,

there's nothing better
when you nail it.

- Tiffany: Nice.
- Gordon: Wow.

Guys, this is a big day.

Jessica and Jesse's
dearest friends and families
are all here,

as well as some
of the other duos

that they went against
last season.

- ( murmuring )
- So don't let us down.

- Yes, Chef.
- Right. You guys got
a lot to get done.

We're going to get prepped for
the kitchen. Thank you.

And we'll see you shortly.
Go and get ready.

Give it up.
Jesse and Jessica.

Thank you, guys.
Thank you.

- Thank you, guys. Good luck.
- Guys.

This is such a huge deal.
This is somebody's wedding.

This is the most special day
of their lives.

That is a blessing,
but it is so much pressure.
This needs to be perfect.

- Right, Maria.
- Yes, Chef.

Since you won
the last challenge,

today you've got
a big advantage.

- You get to pick today's teams.
- Oh, wow.

But before you make
your decision,

the winning team today
will be safe from elimination.

But sadly, at least
one person from the losing team
will be going home.

There's a lot of factors
to consider, so choose wisely.

Being able to choose
whatever team I want,
it's a huge power.

I'm considering Asia-Pacific
because they are very talented.

They have been in the top.

And I like the people in Europe,

but I'm considering working
with Africa

because I worked
with them before

and we won the challenge.

Right, Maria,
tell us which territory

you, the Americas,
are joining, please.

We are choosing...

- Africa.
- Gordon: Africa.

- Let's go!
- Yes!

Let's go!

- Yeah!
- Maria.

- Bro.
- Yes.

Right, the Americas and Africa,

you are the Blue Team.

And Europe and Asia-Pacific,

you are the Red Team.
Grab your aprons.

I am hesitant to work
with Team Asia-Pacific.

It was absolutely brutal
last team challenge.

- Turn it off.
- It's off. They're both off.

- Guys!
- We're on fire, you idiot.

- Wait, watch out, guys.
Careful, careful.
- Gordon: Watch out.

Julia:But you know,
on the flip side of that,

they say that
you learn more from your
losses than your wins.

So maybe we can get
some redemption,

we can come out
on top today.

Okay, now we need team captains.

But this time, you don't get to
pick the captains yourselves.

Maria, since you have
immunity tonight,

you can't be the team captain.

But in the last challenge,

there were a few other cooks
who stood out as well.

So, Peter, we want you
to step up for the Blue Team.

Red Team, Aishu and Aghata,
both of you did really well.

So we want one of you
to step up.

Looking at Aghata,
I can see that she's
not ready to be captain yet.

I can see her not really
want to step up and do it.

- I'll take it.
- Good. Love that.

Being a captain is such
a big deal on a day like this.

It's a wedding.
There's no room for mistakes.

I need to lead, and I am very
nervous at this point.

Now listen carefully.

Each team today will be cooking
for half of the wedding guests,

and, of course,
our bride and groom.

We want to see sample dishes
after the ceremony.

Tiffany and I will be
in the kitchens watching
every move you make.

And Joe will be in reception
hosting the room.

He'll be listening to
the feedback from the guests.

Based on all that information,

we will decide the winning team.
Understood?

- Yes, Chef.
- Good.

Get prepped. Get ready.

Your time starts now.

- Off you go.
- Let's go!

- Let's go.
- Go, go, go, go, go, go!

Right, I've got a wedding
to get ready for.

Yeah, and I've got
to get in my chef jacket.

- I've gotta find some prosecco.
- Oh, my goodness.

- Bring me one, Joe.
- Thirsty. I'm thirsty.

- Go, go, go!
- Come on, guys.

Let's go. Let's go.
Let's go, team!

- Let's go! Let's go! Come on!
- Go, team! Come on!

- What do we got, captain?
- We've got the scallops
for our appetizer.

I'm thinking maybe
a parsnip pur\e, that way
it sits on top of something.

We'll have a citrus
beurre blanc, that way
we have some acidity.

And we need to cut through
both of that richness.

So we're going to do maybe
a golden beet and fris\e salad.

I wouldn't do a pur\e at all
with the scallops.

- No? No pur\e?
- I would do the crispy
pancetta, the scallops,

the beurre blanc sauce,
and then your salad idea on top.

Okay, I like the idea.

So let's talk about scallops.

Jesse and Jessica
love pancetta with scallops.

I watch 'em
on social media, so...

- I agree.
- But I think it'd be
really good

if we used the polenta
under the scallops.

- Yeah.
- All right, duck breast.

- The parsnip pur\e?
- Yeah. We can do
the parsnip pur\e.

Yeah. I love it.
What do you guys think about
a cherry reduction sauce?

That's exactly
what I was thinking.

Let's start with what
we're doing with the duck.

I was thinking cauliflower pur\e
under the duck.

And then we did
a pomegranate reduction.

I was thinking we can do
a duck à l'orange.

I'm feeling really good
about my team.

But I'm nervous because a lot of
the ideas they're coming up with

are not things that I have
a lot of experience making.

So I'm really trusting them
to know what they're making
and deliver on it today.

Okay. Who has experience
with scallops?

- I do. I just made it.
- Okay, you and Foo,
I'm going to put on scallops.

Assignments.
For the scallops-- okay.

We just have to make sure we
don't overcook those scallops.

- Yeah. Yeah.
- All right. All right.

- Let's go. Let's go.
- Let's go. Let's go. Let's go!

Get to your stations.
Start prepping your materials.

I'm going to walk around
and help out, okay?

- Can you season the scallops?
- Yes, I can!

Maria, dry then salt.

( music playing )

( muted chatter )

To be here today for Jess
and Jesse's wedding
is a dream come true.

And we always joked
our whole season,

"When are you getting married?
When are you getting married?"

Didn't expect
that we'd be back and--

- Here we are. It's happening.
- Here we are, yeah.

We get to see all of our friends
and eat some amazing food.

- All right.
- All right, Joe.

- I got the Red Team.
- I'll go to Blue.

- And then you just sear 'em?
- Aishu, come talk to me.
What we got going on?

Aishu: We're going to make
some seared scallops with some
crispy pancetta on top,

and we're going to put
some creamy polenta.

Talk me through
the second course.

The second course is going
to be a duck à l'orange

with roasted asparagus
and a cauliflower pur\e.

Okay. Duck à l'orange
should be reduced.

So you guys are going to
want to get started on that.

I would test it
early enough so that you know
how you want to cook it.

- Get ahead of yourself, right?
- Okay. Yes, Chef.

Joe: All right,
Peter, what's going on here?
What are you making?

Okay.

Okay, and what's
the rest of the team doing?

Peter: Rest of the team
is starting on some entr\es.

We're going to do duck breast,

which is getting
scored and salted.

That's tricky.
You should probably try
a couple of versions of that.

- Good luck, guys.
- Thank you.

We have to hurry.
You've got to go fast.

Why are you putting salt?
Why are you putting salt?

- She said to salt them!
- No! Don't salt the scallops!

That's okay. Thank you, though.
It's all good, team.

Heidi:So I know
I'm not the captain,
but Peter's still trying

to find his footing,
and there's a lot to get done

and I'm definitely feeling
some anxiety.

Why are all these beans
sitting here?

I've got it. Sorry.
I'm going to put those on
the tray behind you.

I'll get it. I'll get it.
I'll get it.

We've got so much
stuff everywhere.

There's just ( bleep )
everywhere.

Hey, Heidi, I don't want you

running around saying
there's ( bleep ) everywhere,

that you don't like this
and like that.

I need you to be a team player.

- I'm in the team.
- I know you are.

But just make sure that
the comments reflect it.

Heidi's opinionated.
We're having some disagreements,

but it's so important
for us to stay positive
throughout the cook,

otherwise worry going to
lose control of the team.

Heidi, fix your--
fix the attitude.
We need you, Heidi.

( "Bridal Chorus" playing )

Wow.

Good afternoon,
ladies and gentlemen.

We are gathered here today
to celebrate the marriage

of our MasterChef royalty,
Jessica and Jesse,

our most dynamic duo.

Now it's time to exchange
your vows.

Jessica, from the moment
I met you, I knew my life
was about to change,

but I had no idea just how much.

When we stood in the MasterChef
kitchen together,

facing impossible challenges
and nonstop pressure,

you were my constant.

Today I choose you
again and always

as my forever partner
in our dynamic duo, my wife.

( sighs )

Jesse, with you,
I found the courage to soar.

Everything we have accomplished
together has been possible

'cause we make
each other stronger.

There is no one else
in the world

with whom I could
have found the courage

to achieve what
we have together.

- I love you.
- Love you, too.

Jessica, do you take Jesse
to be your husband?

I do.

Jesse, do you take Jessica
to be your wife?

I do.

By the authority given to me,
I pronounce you,

after far too long,
husband and wife.

You may kiss the bride.

( cheering )

Whoo!

Come on, team, you got this.
Make sure it's
keeping it upbeat.

Let's go. Let me know
if you have questions.

Come on, guys.
Let's get this done!

Julia, I need you to jump
on polenta, okay?

- Okay. I can jump on polenta.
- Just do a couple more.
Do a couple more.

- Yeah. Yeah, yeah, yeah, yeah.
- Beautiful. Beautiful.

Oh, my goodness.
What a lovely service up there.

Oh, my goodness me, they are
so happy, let me tell you.

- Oh, that's exciting.
- Aww, that's great.

How's it going?
Red Team, Blue Team?

Blue Team, captained by Peter,

for the appetizer,
they're doing seared scallops

with a beurre blanc and
a pancetta and fris\e salad.

And for the entr\e,
they are preparing the duck,

they are creating
a red wine cherry sauce.

- Interesting.
- Interesting.

The Red Team captained by Aishu
is doing seared scallops

but with polenta, pancetta.

And then the entr\e
is a duck à l'orange

with cauliflower pur\e
and just a little asparagus.

- Nice.
- Let's start getting
the asparagus right in

- as soon as possible
so we have enough time.
- Right in. Got it.

Red Team, Blue Team,
15 minutes until we taste

- an appetizer and an entr\e.
- Yes, Chef.

- Let's go.
- Let's go.

Peter, what's happened to these?

- Why are these salted?
- It's my fault.

Gordon: When you season these,
all you're doing is extracting
the moisture,

and these are starting
to glisten.

So by the time
you try to color them,
you're going to boil them.

Can you pat them dry
and season them
as they hit the pan?

- Yes, Chef.
- Oh, my God. Come on, guys.
Please?

Have you ever cooked scallops
soaking wet like that?

- No, I have not.
- Oh, my gosh.

Aishu! Okay, where are we?

Aishu: Foo and Julia
are doing scallops.

Aghata is doing
the crispy pancetta.

Julia is also helping
with the creamy polenta

and cauliflower pur\e
for the entr\e.

Basia is on the asparagus,
and Jaime is making
the duck à l'orange.

Joe: A l'orange
is a very vast array.

How are you going
to get the orange flavor?

Real oranges, orange jam,
orange juice.

- Do you have a plan?
- Jaime said she knows
how to do it.

She said she felt
confident making it.

I hope she knows
what she's doing.

Julia, let me know if you want
me to throw that scallop on.

- Yeah, I can do the polenta.
- Julia.

- Julia, I need you to try this.
- ( bleep )

I'm kind of getting overwhelmed.
I'm doing the scallops.

I'm helping with the polenta.
I'm preparing
the cauliflower pur\e.

And I'm realizing this is
already starting to be a lot.

Aishu, I'm gonna need somebody
to do the scallops then,

if you want me to do the pur\e.
Or I could focus on scallops
and you do the pur\e.

Focus on scallops.
Basia, can you help me
with the cauliflower pur\e?

- Yeah.
- Aghata, I need you to move on
to the polenta, okay?

- Yes, butter and herbs.
- Aghata:This is not good news.

The polenta wasn't my idea,
I don't have experience with it,

and I don't know
how it's gonna turn out.

-But I'm gonna do my best.
- I like the texture though.

- Need more cheese, more salt.
- Let's go!

- Come on! It's a wedding!
- ( laughter )

Cheers, guys.
Thank you all for being here.

- Yeah!
- Whoo!

I can't wait, I'm starving.
I can't wait to eat.

Perfectly seared,
perfectly cooked, consistent.

Yeah, as a season 15 contestant,
I can tell you,

if you cook something under
or it's raw, you're done.

Maria, I don't know
if the cast iron is the best pan
to be cooking these scallops in.

I'm getting concerned,
'cause I can see those scallops
are not cooking properly.

So that should be good, right?

I only want a one-side sear.
Come on.

Maria, why have you cooked
all those scallops?

It's only
one portion now, right?

- Yes, it's only one portion.
- How many scallops
in one portion?

- Three scallops.
- One, two, three,
and you've cooked all those.

- I apologize. I misunderstood.
- And they're overcooked.

I'm sorry. Unfortunately,
we have to throw them away.

- Unfortunately.
- Start again. Oh, my Lord.

Joe:
Okay, Jaime, how are you gonna
make an orange sauce?

Well, I'm gonna use
the duck fat from the duck.

But your problem
is not fat or flavor.

Your problem is oranges.
You need to start
concentrating oranges.

You got to get reducing, though.

You have to get reducing.
You're not gonna make time.

Okay, thank you.

Duck sauce is extremely
important for this dish.

You can't have
a duck à l'orange

without a nice,
beautiful orange sauce.

So I'm feeling
a little stressed on time.

Ah! Hot.

Guys, just under four minutes
to taste the dish, yes?

- Yes, Chef!
- Yes, Chef!

Yes, Chef, we got this.

You need to finish enough
for one order.

What's up with the polenta?
Is it ready?

- Pete, scallops.
- Lovely.

Are those scallops
cooked properly?

Yes. I need you to be
on my side.

- I'm on your side.
I'm on your side.
- I know, but--

All right. It's okay.
We'll work on it.
Don't worry about it, okay?

- Right, Red Team, you ready?
- Yes, Chef.

- Describe the dishes, please.
- So we're making an appetizer,

which is a seared scallop
with some crispy pancetta

on top of a creamy polenta.

And our main course
is a duck à l'orange

with some roasted asparagus
and a cauliflower pur\e.

- Should we taste?
- Yeah, let's taste.

Gordon:
Do the scallops first.

So...

They're nowhere near seasoned.

Man, the polenta is so bland.

It tastes like someone
took cream of wheat

and just stuck it on a plate.

Gordon:
Right, let's try the entr\e.

First of all, if you're
gonna serve duck à l'orange,

- what do you need on the plate?
- Orange.

Right. Sauce is terrible.

And the actual duck
is cooked nicely, but again,
no seasoning.

- Yes, Chef.
- I mean, you guys have
a long way to go.

Like, this is not
"MasterChef" quality at all.

- Yes, Chef.
- I'm feeling overwhelmed.

The judges, they're not happy
with the taste or the flavor.

They're confused,
and I'm worried that I'm already

set to go home if
I can't get my team in order.

All right, polenta.
I think we need to add some more
saffron or something.

- Yeah, we can definitely add--
- To the polenta?

Yes. Aghata,
I need you to get that.

Scallops, he said
there's no flavor in them.

We need to put butter and thyme

and baste it at the last minute,
and then sauce.

Let me redo it one more time.
It'll take me six minutes,
and I'll give it to you.

- Okay, let's get it going.
- Okay, perfect.

- All right.
- Gordon: Blue Team, let's go.

Peter,
describe the dishes, please.

For our appetizer today,
we have seared scallops,

crispy pancetta,
beet fris\e salad,

and then
a citrus beurre blanc.

For our entr\e,
pan-seared duck breast,

a parsnip pur\e,
saut\ed mushrooms.

We have blanched
and saut\ed green beans

and a red wine demi
with cherry.

Just visually,
you can see how raw that is.

- That is raw.
Ice cold in the middle.
- Yes, Chef. Maria cooked it.

You have to catch that
before we do.

Absolutely, Chef. My fault.

My heart sinks.
The scallops are undercooked,

and as a captain, all that
is coming straight back to me.

I mean,
this is just embarrassing.

Oh, Peter.
Peter, Peter, Peter.

- Oh, Peter,
that scallop is raw.
- Maria cooked it.

As a captain,
I would not put that person

who's just given you
a raw scallop

and overcooked them
before that.

- Tap someone else in.
- Yes, Chef.

Now for the main course.
Shall we dig in?

- Who cooked the duck?
- Dave did.

I want a crispier skin
on the duck as well.

Absolutely, Chef.

I like the sweetness
of the pur\e. You just throw
a little more salt in there.

Listen, you've got elements
of winning here, but you've got
to tighten up your team.

And you've got to
stop ( bleep ) around with
those mistakes.

- This is not a rehearsal.
- Peter: 30 seconds, let's go.
Check it out.

First things first.
Tkaiya, you are on scallops.

Can you--
can she cook scallops?

- Yes.
- Okay, so put her
on scallops.

- Maria, you want to help
with the salad? Okay?
- Okay.

I'm going to show her
what to do with the salad
for the beets.

I'm going to get ready
on the pass.

We're going to set up
a plating system.

- Okay, let's go, let's go.
- Red Team, Blue Team,

they're sitting down
in less than ten minutes,

so get your appetizers
ready for service.

- Yes, Chef.
- Yes, Chef!

- Did we fix the polenta?
- Come and try it, Basia.

It's still bland.
Tastes like milk.

Aghata:
Oh, my gosh. I don't know.

Okay, it's time for me to go
to the dining room. Good luck.

- Both: Cheers.
- Congratulations.

For an event like this,
I feel like Gordon Ramsay's
standards are super high.

( Tina laughs )

But if there's a raw scallop,
what are we going to do, Tina?

- Throw 'em in the trash!
- ( laughter )

We're about to start service!
Tkaiya, get the next pan hot.

- Is it on?
- It is on. It's just low, Chef.

Take this out.
Take this all out.

- Get the pan hot.
- Okay.

If the pan's not hot,
the scallops will not cook.

Heard, Chef.

I'm feeling a little nervous.

The pressure is now
going to be on me.

Tkaiya, don't flip it
until it's all the way brown.

- Okay. Heard, Chef.
- Captains, I need two scallops
for the bride and groom.

- Let's send them together.
- Yes, Chef. We got this.

Yes, Chef.
We got to get plates rolling.

Guys, we're getting
the first two plates up.

Oh, my God.
It's still under-seasoned.
Fix that.

- Yes, Chef.
- Please?

- Let's get a small pan.
- Aghata, take this back.
I'm not taking this. Let's go.

I feel frustrated.
Agatha's still trying
to elevate this polenta,

and I'm worried that
we're not going to make
our dishes in time

for the bride and groom,
and they're going to be
disappointed in our team.

Smoother.
It needs to be smoother.

Servers, let's go.
This is going to the bride
and groom.

Let's go! Go.
I need six more plates.

- Let's go.
- Let's go, Jake.

- Here they come.
- Mmm! Oh!

- Thank you.
- Look at that.

Joe: All right. Congratulations
to the bride and the groom.

- Thank you.
- I'm so happy to see you guys.

Are you happy?
How was the ceremony?

- It was amazing.
- So this is the Blue Team's
scallops to begin.

The Red Team's running
a little bit behind.

So I would say begin
tasting the Blue plate,

and then we'll see when
the Red plate gets here.

- Bon appetit.
- Thank you, Joe.

Thank you.
What do we got here? Ah.

- How's your cook?
- That looks perfect.

Tkaiya, you got to get
the next going.

- Yes, Chef.
- Let's go. Who's tasted this?

- We all have.
- All right, finally.

It's still very thick, though.
Just put it on the plate.

Go, go, go.
They've got to get it
together now.

It's a bit embarrassing,
you know that. They're
not working cohesively.

They're not communicating.
That's not going to
get you the win,

- let me tell you, okay?
- Yes, Chef.

Service, please,
bride and groom.

Sorry about the wait. Go.
Julia, next!

- Six scallops. Let's go.
- Heard, Chef.

- Thank you.
- Ooh.

- Looks a little pale, huh?
- Yeah, sear isn't quite
as impressive.

This is almost ready?
Can I go?

- Can you go? Please explain.
- Can I take the food out?

- These two are done.
- No, I need six.

- I need six plates.
- Need one more plate.

I'm trying to keep you here,
but y'all aren't working
together right now.

- Yes, Chef.
- All right.

Tiffany: Service!

- Last line of defense, yes?
- Yes.

Service, please. Go.
Right, six more, guys.

Let's go!
Scallops, how long?

( bleep )
This is way too hot.

How many minutes
do you need, Foo?

- Two minutes, Chef.
- Two minutes.

- What happened to them, Julia?
- They were burned, Chef.

- You burned them?
- Yes, Chef.

Oh, my God.
Oh, now you're on fire.

- Watch out, Foo. Watch out.
- Go, go, go.

( sighs )
My pan is on fire.

We already had a fire
the first team challenge,

and I swore that this
would not happen to me.

Julia, Julia.
Stop, stop, stop, stop.

The pan's on fire.
You can see that, right?

- Yes, Chef.
- You're not going
to serve that either.

- That's ( bleep ).
- This is a nightmare.

I have no time to cry,
but I'm about to.

( bleep )

( bleep )

- ( bleep )
- Oh, my God.

Stop, stop, stop, stop.
The pan's on fire.

( bleep )

- ( indistinct shouting )
- ( laughing, cheering )

All right, Julia,
we're going to get this good,

but if we're burning one more,
I'm switching you guys.

- Six more scallops, please.
- Heard, Chef.

Tkaiya, I need six more
scallops on the fly, please.

Fantastic job, Jake.
Keep calling out.

- Heard, heard, heard.
- I need six more plates.
Let's go.

- Let's go, Jake.
- We gotta go!

- We're ready, Chef.
- We'll start from this side.

These two ready to go.
Hey, Blue Team, keep it up.

Well done.
Let's go, let's go!

All right.
Yes, bring them back here.

Hot pan!
Aishu, where do you want these?

- Right here, right here.
- How long for six more, please?

- Four minutes, Chef.
- Let's go.

Now we've got a rhythm now, yes?

- Yes, Chef.
- Service, please.

All right, look at you.
Empty plate club.

The groom is hungry, apparently.

So we had the Blue Team.
How do you think it went?

- As you can see,
I liked it a lot.
- You liked it a lot.

- We both did, actually.
- It hit all the right notes.

You had the richness
from the beurre blanc,
saltiness from the pancetta.

- And the scallops
were cooked properly?
- Cooked perfectly.

Let's talk about the Red Team.
So what did you think of that?

- It seems incomplete.
- Incomplete.

Seems like
we're missing something.

- A sauce.
- So it's kind of flat.

- Yeah.
- And the polenta?

I think the polenta
is actually under-seasoned.

- Under-seasoned.
- Yeah.

So, so far you're
definitely preferring

the scallops from the Blue Team.

- Yeah.
- Yeah, we're loving Blue.

Blue Team,
this is my last six scallops.

Last plate, team.

Tkaiya,
we got scallops working?

Heard, heard, heard.
We have some scallops ready.

- Lovely.
- Thank you.

Now we cooking some scallops.
Come on, Jake, come on.

Service? Thank you.

- Thank you.
- All right, let's clean her up.

Get ready for entr\es.
We're about to go with ducks.

I'm going to need two very soon
for the bride and groom.

- Yes, Chef.
- Yes, Chef.

Gordon: So the last table
of six, let's go.

- Scallops, please.
- Coming, Chef.

Behind, behind, behind, behind.

Service, please.
Go, please. Go.

Right, Red Team, come here.

All of you, now. Line up.
I'm embarrassed.

That was a ( bleep ) show.
Do you want to lose?

- No, Chef!
- Well, we are behind right now.

So we're going to go entr\e now,

and I want duck served
way better than those scallops.

- Yes, Chef. Let's go!
- Let's go!

Okay, welcome, welcome.
Some of our dynamic duos

from season 15 back
for this incredible wedding.

So first course
from the Red Team,
what do you think, Aivan?

Unevenly seared.
And, Tina, what do you think?
Could you do it better?

- I could.
- ( laughter )

We need to get organized, okay?

Get your stations ready,
all right?

- Yes, Chef.
- Julia, Foo, you're on duck.

Jaime, I need you to get
on sauce, okay?

Basia, I need you to be
doing asparagus

and sticking on the asparagus
in the pur\e.

- Okay.
- Aghata, go score the duck.

- All right, let's go.
- I'm going to get my team
on the same page.

And I am hopeful
that our team can win

if we deliver
an amazing entr\e.

But I need everyone to step up
and own their station.

I've never done this before.
Is this how it's supposed to--

No, no, no. Not deep.

You want to score it
as many places

- because it's going to
render the fat.
- Okay.

I feel nervous 'cause
I never touched duck before.

But I'm just going
to do whatever I need to do.

- Aishu, this is under control.
- Okay.

Peter, make sure
your sauce is ready,

everything is the right
viscosity you wanted.

- Yes, Chef.
- Double check all of it.
Let's go.

Going into the entr\e round,
I think we still have
some opportunities as a team

to get better communication
and more finesse.

- Wonderful.
- Better?

- Much better.
- Let's go, let's go, let's go.

Let's go, Blue!
We got this! Let's roll!

Gordon:
Foo, the duck needs to go in now
for the bride and groom.

Come on. Pass me the ducks.
Pass me the ducks.

- I...
- Oh, my God.

What's this?

- Hey, Red Team. Aghata.
- Yes.

Did you score these?

- Yes, Chef.
- Oh, my goodness me.

You slashed all these.
Why have you done this?

I've never scored duck
before, Chef.

- And you think that's--
- No, Chef.

When you score the skin,
it's to render the fat.

When you actually score past
the fat and go into the flesh,

- what happens to the duck?
- It dries out.

I feel horrible. It was my job,
and I didn't do a great job.

And now I'm afraid
we're not going to be able
to finish the service.

I mean, I-- I honestly--

I don't know where to go.

This is insane!

( bleep )

I need to chill.

Holy ( bleep ).

I-- I am lost for words.

Holy ( bleep ).

What's going on here on
this team? I have no idea.

Holy ( bleep ).

( bleep ) me.

Hey, Red Team.
Can we get the ducks in, please?

- Let's go.
- Yes, Chef.

( bleep ) hell.

Foo:Chef Ramsay is livid.

Since the duck
has been mis-scored,

we have to try to figure
a way to save it

because it's all we have.

If we don't execute this duck
properly, we could lose.

- Get them all hot. Hot pan.
- Hot pan.

- Skin side down.
- Yes, Chef.

Piping hot and in the oven
for three minutes.

- Is that clear?
- Yes, Chef.

- Good. Let's go.
- I'm sorry.

Don't even worry about it.
Don't apologize.

Tiffany: Dave?
No, no. Skin side down.
Skin side down.

Think you need to sear
that side a little bit.

- Yes, Chef. Yes.
- Get it crispy.

The bride asked for crispy skin
and a perfect medium-rare.

If we're not delivering,
we're cooked.

I'm going to raise the heat
on these to get that skin going.

Red Team, how long before we can
send bride and groom entr\e?

Jaime, you've got to hurry up
with that sauce.

I know. I'm trying.

Oh, relax! Calm down. Relax.

- Relax, Jaime! Breathe!
- ( Jaime sobs )

Jaime, breathe. Breathe.
Look at me.

Pull it together.
We got this. Okay, honey?

- Pull it together. Breathe.
-I'm shutting down.

The sauce for the duck right now
is just not working.

Aishu, I just can't!
I'm like-- I can't do the sauce!

- I need you to come plate.
- I can do that. I can do that.

Chef, she's going to
be plating. I'm going to be
taking over back here.

Everybody on our team,
listen up!

If you're not doing anything...

- ...but keep going.
- Yes, chef. Yes, chef.

- Are you okay?
- Yeah, I'm okay.

Go outside and cool off
for two minutes.

Outside. Just take
a nice big deep breath
of that nice cold air.

- Wake the ( bleep ) up.
- ( Jaime sighs )

She needs to chill.

- Where the mushrooms at?
- They're in the warmer.

- I'm going to
grab them right now.
- Can you grab them? Please.

Aishu, come try this sauce.
I added sugar,

- and I added
the pomegranate molasses.
- Thank you so much.

- Oh, my God.
- Good? Should I touch it?

- A little bit more salt.
- A little bit more salt?

- Perfect.
- Captains, start plating

the duck for the bride
and groom.

- Yes, Chef.
- Yes, Chef.

Should I take the Blue,
you take the Red?

- Yes, yes.
- Let's go.

Aishu, it's time to go.
I need the two duck.

( gasps )

- Sorry.
- Foo, is this the duck?

- Yeah, yeah, yeah, yeah.
- Okay.

Just make sure
they all stay the same.

- Let's get it right.
- Okay, okay. I'll do this.

- Can I go?
- Yeah.

Service! Let's go.

- Next is six ducks.
- All right, six plates.

- Gordon: Heidi, beans,
I need now.
- Okay.

- Let's go!
- This is for the bride
and the groom.

- Pur\e on. It looks nice.
- Thank you, Chef.

Sauce at the bottom, yes?
Service, please.

- Yes, Chef.
- Let's go. Bride and groom.
Thank you.

- Six duck, let's go!
- Thank you.

Okay. Oh, beautiful.

- Thank you. Thank you.
- Thank you.

- Peter, six duck. Yes, Chef.
- Right. Dave, come here.

Just touch them.
They're ( bleep ) cold.

- Okay. Got it.
- Get them back!

- I only need six duck
ready to go, Foo.
- Heard. Grab six. Go.

Aishu:We were off to a bad
start with the appetizers,

but I am feeling
like we're getting a rhythm
for the entr\e service.

I want to see us win,
and I know we can do it.

Service!
Make sure everything's ready.

Asparagus needs to be hot.

Make sure your duck is right.

- Yes, Chef.
- Yes, Chef!

Duck, please. Hey, Dave.

We've got one cold duck.
Let's go!

- Peter, hot duck.
- Hot duck in the middle.

That's it. Good. Spotless.

Service, please. Let's go.
Go, please. Go.

Okay, bride and groom,
you had a chance
to taste both dishes.

So let's talk
about the Blue Team's dish.

You know, honestly,
the green beans

- are one of the best things--
- That's the best component

- of the dish, the green beans.
- Of the dish, yeah.

Joe: How was the cook on
the duck for the Blue Team?

- It's inconsistent.
- It's overcooked and
there's no crispy--

There's no crisp on it.
All right, let's talk about
the Red Team's duck.

- How was that?
- Far better.

Yeah, the skin
was rendered properly.

- And the l'orange sauce?
- Sweet and savory,
so it's nicely balanced.

- It's balanced, yeah.
- Overall, you're thinking
duck from the Red Team?

- Yeah, definitely.
- Mm-hmm.

So you guys tasted the duck
from the Blue Team.

How did we do? Okay.

- Green beans were amazing.
- Okay.

The pur\e was very smooth.

Well, thank you so much
for your feedback.

Peter, look at me.

Last table goes out
as good as the first table.

- Let's go.
- We got to finish strong.

I need my last six plates.

All right, guys,
we're almost there.
Let's go.

Okay, so you got to taste
the Red Team duck.

What did you think?
Was it good?

Doesn't look like you
enjoyed it.

Right, so no one here
enjoyed this stuff.

I apologize on behalf
of the Red Team.

Gordon: Blue Team!
Last table, let's go!

- Well done. Service, please.
- ( muted chatter )

Thank you. Good.

- Well done.
Blue Team, come here.
- Tkaiya.

Quickly, quickly, quickly.
quickly, quickly. Everybody.

Slow start,
but strong finish.
Clear down.

- Yes, Chef.
- Blue Team is done,
so we got to go.

- Yes, Chef.
- Heard, Chef.

- Tiffany: Service!
- Thank you.

Tiffany: Red Team,
this was a rough one.

You started from behind
with the scallops.

You started pushing the duck
a little bit better.

- But this was not your best.
- All right, let's clean up.

- Yes, Chef.
- Heard, Chef.

- Thanks, Pete.
- I got you.

Overall, I think some
of our more difficult moments
came from...

And I feel confident
in our dishes,

but we don't know
what the Red Team did,

so we have to wait and see.

Aishu:That was
a really stressful day.

Our team lost it at one point,

but we sort of got it back,

and we did our best today.

( sniffling )

I'm really emotional right now.

This has been
one of the most difficult
things I've ever done,

and I took a huge risk today
being captain,

because Aghata didn't
step up to be captain.

So if we don't win,
there's a chance that
I could be going home today.

( cheers and applause )

( cheering continues )

Gordon: Beautiful.

Ladies and gentlemen, thank you
so much for being here today

to really help celebrate
this special day

inside this beautiful Casa Loma.

Amazing.

Now, please give it up
for the Blue Team...

- Yeah!
- Whoo!

...and the Red Team.

Dave:This was a really
difficult challenge,

but I haven't seen the food
that the other team put out,

so I don't know
who is going to win this.

Now, Red Team, Blue Team,
Joe collected feedback

from every diner tonight,
including our esteemed
bride and groom,

and Tiffany and myself
saw everything

that went down
in both your kitchens.

And it was pretty clear to us
that the winning team is...

Congratulations goes to
the Blue Team!

- ( cheering )
- Whoo!

- Good job, guys.
- Congratulations.

- 1, 2, 3, Blue!
-We won. Let's go.

Another win for Team Africa

and Team America
as a combination,

and it feels like the top cooks
are showing themselves.

Blue Team, congratulations.
Well done.

Your dishes were great,
consistent,

but more importantly,
delicious.

Really good job.
Now, ladies and gentlemen,

please get back
to that dance floor.

And, Blue Team,
you can let your hair down

and get on that floor as well.

Red Team, follow us, please.

Because one of you
is about to go home.

- Congratulations once again.
- Thank you.

- Thank you, guys.
- Thank you, everybody.

- Congratulations.
- Nice to meet you, man.

- Nice to meet you.
- Great job.

( chanting )
Blue, Blue, Blue, Blue, Blue!

( chanting continues )
Blue, Blue, Blue!

Right. Let's go, guys.
Line up, please, Red Team.

I think the captain
is always responsible

for the success
or the failure of a team.

But a team is not
a one-person operation,

and so everybody plays a part
in our loss today.

Red Team, dear, oh, dear.

Your scallops barely
made it on the plate.

And the ones
that did make it out

into the dining room
were a mess.

When it came to the entr\es,
the bride and groom

actually preferred your duck
over the Blue Team's.

The problem is, everybody
else's duck was inconsistent.

Aishu, from
the captain's perspective,

what in the hell
happened there?

I listened to my team.

I listened to what
they wanted to make

and I trusted them
to make it the right way.

- And that didn't pay out.
- Let's cut to the chase,
shall we?

Everyone knows a chain is only
as strong as its weakest link.

And tonight, you had two
weak links in your kitchen.

Jaime, Aghata, step forward.

Jaime, what happened?

I just lost focus today, Chef,

and, like, it felt like
I forgot how to cook.

- Aghata.
- I was very overwhelmed, Chef.

Many of the elements of
the dinner, the dish tonight,

it was my first time making it.

I have no experience with those,

so I was trying
to learn as I went.

I'm sorry.

You decided to do
orange sauce, right?

- You made polenta.
- Yes.

We didn't tell you
to make polenta.

We didn't tell
you to make l'orange.

You made it on your own,
and now you're telling us,

"I didn't know how."

That just feels
really suspect to me.

Give us a moment, please.

Yeah.

- We in agreeance?
- Yep.

- Yeah?
- Yeah.

It's been a long night.
Let's cut to the chase.

Joe, Tiffany, and myself agree,

the home cook that will be
leaving the competition is...

Aghata.

Aghata, tonight,
part of the Red Team's trouble
was that polenta.

Then there was the duck mistake,

both of which hurt your team
with the diner feedback.

We could not come back
from that.

But that's tonight.

You will be missed
in this competition.

You did your Spanish heritage
incredibly proud.

- Thank you, Chef.
- Have you enjoyed it?

Yes, Chef.
Getting to know amazing people

that have the same passion
that I have with food,

that was definitely
my favorite part.

Please say goodbye to your team

and place your apron
on that wooden chopping board.

( muttering )

Aghata:It doesn't feel great
to be walking away tonight,

but I'm very proud of myself.

I came to "MasterChef"
to pursue my food passion,

and I know that I have
so much to learn.

Good night.

It has been overall
an amazing experience,

and I'm very grateful
for the journey.

I'll be okay.

Gordon:
Next time on "MasterChef:
Global Gauntlet"...

- Lift!
- Yeah!

...it's a social media-inspired
mystery box challenge

-with a very special guest.
- Nick DiGiovanni!

I'd like to offer the winner
of tonight's challenge

- a collaboration with me.
- Oh, man.

But to create
the most viral dish...

A churro bowl.
Have you ever heard of that?

- You don't like it?
- I need some water.

- ( bleep )
-...not every risk
is worth taking.

I'm ready to ride for it
or die for it.

The only chance this dish
has got of going viral

is if I was blind.