1 00:00:01,801 --> 00:00:03,469 Gordon: Previously on "MasterChef: Global Gauntlet"... 2 00:00:03,503 --> 00:00:07,207 This is a royal wedding. You may kiss the bride. 3 00:00:07,207 --> 00:00:08,808 Jesse and Jessica, everybody! 4 00:00:08,875 --> 00:00:12,379 Each team today will be cooking for half of the wedding guests. 5 00:00:12,379 --> 00:00:14,881 Blue Team, keep it up. Well done. Let's go. Let's go. 6 00:00:14,914 --> 00:00:18,218 Man, the polenta, it tastes like someone took cream of wheat 7 00:00:18,218 --> 00:00:21,121 - and just stuck it on a plate. - Aghata, did you score these? 8 00:00:21,121 --> 00:00:24,157 - Yes, Chef. - ( bleeping ) 9 00:00:24,224 --> 00:00:25,358 I need to chill. 10 00:00:25,392 --> 00:00:28,862 The winning team is the Blue Team. 11 00:00:28,895 --> 00:00:31,398 Congratulations. 12 00:00:31,398 --> 00:00:35,068 The home cook leaving the competition is Aghata. 13 00:00:38,104 --> 00:00:39,973 Tonight on "MasterChef: Global Gauntlet"... 14 00:00:40,006 --> 00:00:42,242 - Lift! - Yeah! 15 00:00:42,275 --> 00:00:44,411 ...it's a social media inspired mystery box challenge 16 00:00:44,444 --> 00:00:48,248 -with a very special guest. - Nick DiGiovanni! 17 00:00:48,281 --> 00:00:51,051 I'd like to offer the winner of tonight's challenge 18 00:00:51,117 --> 00:00:53,420 - a collaboration with me. - Oh, man. 19 00:00:53,420 --> 00:00:55,522 But to create the most viral dish... 20 00:00:55,555 --> 00:00:57,424 A churro bowl. Have you ever heard of that? 21 00:00:57,424 --> 00:00:59,526 - You don't like it? - I need some water. 22 00:00:59,526 --> 00:01:02,128 - ( bleep ) -...not every risk is worth taking. 23 00:01:02,162 --> 00:01:03,830 I'm ready to ride for it or die for it. 24 00:01:03,863 --> 00:01:06,132 Gordon: The only chance this dish has got at going viral 25 00:01:06,166 --> 00:01:07,500 is if I was blind. 26 00:01:11,304 --> 00:01:16,209 ( music playing ) 27 00:01:20,313 --> 00:01:22,148 Tonight, we go viral. 28 00:01:22,182 --> 00:01:24,050 - Joe: Yes. - Tiffany: Whoo! 29 00:01:24,050 --> 00:01:27,754 - Oh, my gosh! - Welcome back, everybody. 30 00:01:27,754 --> 00:01:29,456 - Mystery boxes! - What? 31 00:01:29,489 --> 00:01:31,291 - Oh, no. - Can we get a break? 32 00:01:31,324 --> 00:01:34,427 Walking in after a team challenge victory feels great, 33 00:01:34,461 --> 00:01:38,631 but last mystery box challenge, I was in the bottom three. 34 00:01:38,665 --> 00:01:40,233 When does it end? 35 00:01:40,300 --> 00:01:42,435 So this mystery box, I got to lock in, 36 00:01:42,435 --> 00:01:44,170 and I cannot finish in the bottom. 37 00:01:44,204 --> 00:01:47,307 Tonight, it's time for another 38 00:01:47,340 --> 00:01:49,576 incredible mystery box challenge. 39 00:01:49,576 --> 00:01:52,712 And trust me, this one will get everyone talking. 40 00:01:52,779 --> 00:01:54,180 Oh, man. 41 00:01:54,214 --> 00:01:56,449 Now, if you cooked the best dish tonight, 42 00:01:56,483 --> 00:01:59,519 you and everyone from your territory 43 00:01:59,586 --> 00:02:02,956 will officially be in the top ten! 44 00:02:02,989 --> 00:02:06,393 - Gordon: Let's go! - That's epic. 45 00:02:06,459 --> 00:02:12,232 But starting tonight, there is no more immunity pin. 46 00:02:12,232 --> 00:02:15,268 So even if you cook the best dish, 47 00:02:15,335 --> 00:02:17,103 you're not safe next time. 48 00:02:17,103 --> 00:02:18,471 - Oh. - Oof. 49 00:02:18,505 --> 00:02:20,240 Right. Let's get to the mystery box, shall we? 50 00:02:20,240 --> 00:02:22,609 The contents underneath your boxes 51 00:02:22,609 --> 00:02:26,513 are something every modern chef on the planet utilizes. 52 00:02:26,546 --> 00:02:28,915 Use it wisely and you will be adored! 53 00:02:28,915 --> 00:02:33,353 Use it poorly, trust me, you'll never live it down. 54 00:02:33,386 --> 00:02:35,221 - Mm. - Oh, gosh. 55 00:02:35,255 --> 00:02:38,825 Right. On the count of three, lift your boxes. 56 00:02:38,825 --> 00:02:40,260 Please be good to me. 57 00:02:40,260 --> 00:02:44,364 One, two, three, lift! 58 00:02:46,266 --> 00:02:50,403 - Yeah! - Oh, my gosh! 59 00:02:50,403 --> 00:02:52,238 - I have a phone. - That's right. 60 00:02:52,238 --> 00:02:53,373 Phones and tablets. 61 00:02:53,406 --> 00:02:55,275 I don't know what this could be for. 62 00:02:55,275 --> 00:02:58,144 - This is a selfie! - She's very familiar. 63 00:02:58,178 --> 00:03:01,114 Not her first time doing that. 64 00:03:01,147 --> 00:03:03,416 No, it's not a typewriter, Foo. 65 00:03:03,450 --> 00:03:06,386 It's a tablet, Foo. 66 00:03:06,419 --> 00:03:08,188 What am I supposed to do with this tablet? 67 00:03:08,254 --> 00:03:11,391 Am I supposed to baste it? Am I butterflying it? 68 00:03:11,391 --> 00:03:14,861 I'm completely clueless. 69 00:03:14,861 --> 00:03:17,063 Guys, in today's world, 70 00:03:17,130 --> 00:03:20,000 everyone knows that the phone eats first. 71 00:03:20,066 --> 00:03:24,337 - Yep. - That's why tonight you'll be cooking dishes 72 00:03:24,404 --> 00:03:29,642 inspired by your culture with social media in mind. 73 00:03:29,642 --> 00:03:31,478 Ooh! 74 00:03:31,544 --> 00:03:33,146 - ( ringing ) - Oh! 75 00:03:33,179 --> 00:03:34,314 Gordon: Jaime, is that your phone? 76 00:03:34,347 --> 00:03:36,416 - Who is that? - It's Nick DiGiovanni. 77 00:03:36,449 --> 00:03:39,085 - What? - What? 78 00:03:39,152 --> 00:03:41,054 - I'm shaking. I'm shaking. - Is it? 79 00:03:41,087 --> 00:03:43,189 - I literally love him. - Nick! 80 00:03:43,189 --> 00:03:44,557 - ( all cheering ) - Gordon. 81 00:03:44,557 --> 00:03:46,292 Oh, my goodness! Everybody, come on down. 82 00:03:46,326 --> 00:03:48,628 - Yeah! - This is exciting. 83 00:03:48,695 --> 00:03:51,364 Honestly, perfect timing. How have you been? 84 00:03:51,431 --> 00:03:52,966 I've been good. I've been travelling around. 85 00:03:52,999 --> 00:03:56,169 I've been cooking, making videos. I'm loving life. 86 00:03:56,202 --> 00:03:57,604 Oh, man, then you were making a video 87 00:03:57,637 --> 00:03:59,572 with my dear friend David Beckham. 88 00:03:59,606 --> 00:04:01,174 Dude, you are killing it. 89 00:04:01,207 --> 00:04:02,909 Thank you, Gordon. 90 00:04:02,909 --> 00:04:04,344 This is crazy timing. 91 00:04:04,377 --> 00:04:06,179 We're about to do a social media challenge. 92 00:04:06,212 --> 00:04:07,313 Honestly, man, I wish you were here. 93 00:04:07,313 --> 00:04:08,915 Uh, wait, wait. 94 00:04:08,915 --> 00:04:10,517 Gordon, did they not tell you? 95 00:04:10,583 --> 00:04:12,252 - What? - ( gasping ) 96 00:04:12,318 --> 00:04:13,520 - ( overlapping shouting ) - What? 97 00:04:13,586 --> 00:04:16,189 - Where is he? - I am here. 98 00:04:16,221 --> 00:04:18,257 - Nick DiGiovanni! - ( cheering ) 99 00:04:18,324 --> 00:04:21,127 ( cheering, laughing ) 100 00:04:21,194 --> 00:04:24,597 Oh, my God. Nick is a viral sensation. 101 00:04:24,597 --> 00:04:26,232 - What's up, bro? How are you? - Loving it right now. 102 00:04:26,232 --> 00:04:27,634 - Gordon. -When I'm on social media, 103 00:04:27,667 --> 00:04:29,636 80% of the time, it's Nick's videos. 104 00:04:29,636 --> 00:04:31,471 - Come on over. Come on. - Hi, guys. 105 00:04:31,504 --> 00:04:34,741 So I am just in awe in this moment. 106 00:04:34,741 --> 00:04:36,943 Welcome back to the MasterChef kitchen, by the way. 107 00:04:37,010 --> 00:04:40,113 I cannot tell you how good it feels to be back here. 108 00:04:40,146 --> 00:04:41,548 Now all of you, listen up. 109 00:04:41,614 --> 00:04:44,217 This is a man that really understands the word viral 110 00:04:44,250 --> 00:04:46,419 because he used the "MasterChef" platform 111 00:04:46,486 --> 00:04:50,290 to launch a massive career online 112 00:04:50,357 --> 00:04:52,692 with over 50 million followers... 113 00:04:52,759 --> 00:04:56,396 - That's wild. - ...and 20 billion viewers. 114 00:04:56,429 --> 00:04:57,564 - What? - Okay. 115 00:04:57,630 --> 00:05:01,134 - Oh, my God. - Crazy. 116 00:05:01,167 --> 00:05:02,635 Jaime, you were excited. 117 00:05:02,635 --> 00:05:04,237 You were desperate to swipe that, 118 00:05:04,270 --> 00:05:05,638 answer that phone with Nick, right? 119 00:05:05,672 --> 00:05:08,675 I'm just a big fan, and I do content creation, too, 120 00:05:08,708 --> 00:05:10,643 - so I know how hard the game is. - Thank you. 121 00:05:10,677 --> 00:05:14,314 Amazing. Now, what's been some of the most exciting dishes 122 00:05:14,381 --> 00:05:16,249 that you've created that's gone viral? 123 00:05:16,249 --> 00:05:17,717 It's a wide range of things. 124 00:05:17,784 --> 00:05:20,053 I mean, we've got things like the world's largest sushi roll. 125 00:05:20,086 --> 00:05:22,088 Also, I don't want to forget about our video. 126 00:05:22,088 --> 00:05:24,958 - This is true. Yes. - We made the world's largest beef Wellington. 127 00:05:24,991 --> 00:05:27,427 - I got the Welly. You got the sauce? - Holy ( bleep ). 128 00:05:27,460 --> 00:05:28,995 Look at the size of that ( bleep ) thing! 129 00:05:29,062 --> 00:05:30,997 - How did that do? - Over 50 million views as well. 130 00:05:31,031 --> 00:05:34,668 - Wow. - Oh, my goodness me. 131 00:05:34,701 --> 00:05:36,803 What does it take for a dish to go viral, Nick? 132 00:05:36,803 --> 00:05:38,672 You need visuals that stop people. 133 00:05:38,672 --> 00:05:41,408 Then you need flavor that makes it worth staying. 134 00:05:41,408 --> 00:05:43,009 And then it needs to be accessible 135 00:05:43,076 --> 00:05:45,412 so that someone at home actually feels like they can try it. 136 00:05:45,445 --> 00:05:47,280 Think about how you can take ingredients, 137 00:05:47,313 --> 00:05:49,816 techniques, or flavors from your culture 138 00:05:49,816 --> 00:05:52,419 that can hook the social media generation. 139 00:05:52,452 --> 00:05:56,289 This is as much a plating challenge 140 00:05:56,322 --> 00:05:57,424 as it is a cooking challenge, okay? 141 00:05:57,457 --> 00:05:58,558 And one more thing. 142 00:05:58,558 --> 00:06:00,560 Tonight, there's a special prize. 143 00:06:00,560 --> 00:06:03,563 I'd like to offer the winner of tonight's challenge 144 00:06:03,596 --> 00:06:05,331 a collaboration with me. 145 00:06:05,331 --> 00:06:07,467 - Oh! - Wow. 146 00:06:07,500 --> 00:06:09,836 Right, listen. The flip side of that 147 00:06:09,836 --> 00:06:11,705 is someone is leaving the competition 148 00:06:11,738 --> 00:06:13,740 and will not be entering the top ten. 149 00:06:13,740 --> 00:06:15,608 - Make sure that is not you. - Yes, Chef. 150 00:06:15,642 --> 00:06:16,943 - Heard, Chef. - Both: Yes, Chef. 151 00:06:16,943 --> 00:06:18,745 You will have one hour 152 00:06:18,778 --> 00:06:21,448 to cook your viral cultural dishes. 153 00:06:21,481 --> 00:06:22,749 Gordon: Right! 154 00:06:22,782 --> 00:06:26,519 Your 60 minutes start now! 155 00:06:26,586 --> 00:06:27,754 - Let's go! - Whoo! Let's go! 156 00:06:27,754 --> 00:06:30,256 - Let's go, Afro! - Let's go! 157 00:06:30,323 --> 00:06:31,725 Dave:As a digital content creator, 158 00:06:31,758 --> 00:06:34,194 it is a lot harder than people think 159 00:06:34,260 --> 00:06:37,430 to continuously show up online, come up with ideas. 160 00:06:37,464 --> 00:06:38,832 Nutmeg, cinnamon. 161 00:06:38,832 --> 00:06:40,300 Cinnamon's over here, you guys. 162 00:06:40,300 --> 00:06:41,768 The dishes that always go viral 163 00:06:41,835 --> 00:06:44,337 are the ones that show someone a new cooking technique, 164 00:06:44,371 --> 00:06:45,739 and a new dish that people look at 165 00:06:45,772 --> 00:06:47,741 and just think, like, "What is that?" 166 00:06:47,774 --> 00:06:50,710 Doing well tonight is insanely important. 167 00:06:50,710 --> 00:06:52,579 The opportunity to partner with Nick 168 00:06:52,612 --> 00:06:55,315 would mean so much for my channels. 169 00:06:55,315 --> 00:06:56,616 We got this. 170 00:06:56,649 --> 00:06:58,785 I am making a bobotie bomb. 171 00:06:58,852 --> 00:07:01,654 So, bobotie is a very traditional South African dish. 172 00:07:01,721 --> 00:07:04,457 It's ground meat, fragrant spices. 173 00:07:04,491 --> 00:07:05,725 I think this dish is viral 174 00:07:05,759 --> 00:07:07,594 because it's all going in a little bomb. 175 00:07:07,627 --> 00:07:09,262 So you're going to have the rice inside there. 176 00:07:09,295 --> 00:07:11,731 You're going to have all the beautiful meat and the egg. 177 00:07:11,765 --> 00:07:13,500 And it's going to be popping in your mouth 178 00:07:13,500 --> 00:07:15,035 and everyone's going to love it. 179 00:07:15,068 --> 00:07:17,737 Viral sensations. It's about the aesthetics, right? 180 00:07:17,771 --> 00:07:19,606 We see them on the phone. They pop up, they look incredible. 181 00:07:19,639 --> 00:07:21,474 Then you watch it for the second, third time, 182 00:07:21,508 --> 00:07:23,076 all of a sudden it's got half a million views. 183 00:07:23,143 --> 00:07:25,211 - Oh, boy. - Nick: I think this is harder 184 00:07:25,278 --> 00:07:26,613 than most challenges they've probably faced so far 185 00:07:26,646 --> 00:07:28,148 because we're going to be looking 186 00:07:28,181 --> 00:07:30,483 just as hard at the visuals as we are at the flavor. 187 00:07:30,483 --> 00:07:32,185 - Gordon: Yeah. - ( exhales ) 188 00:07:32,185 --> 00:07:34,220 Are we going to go sweet or savory? What is the best? 189 00:07:34,287 --> 00:07:36,623 I feel like there's no right or wrong answer for this. 190 00:07:36,656 --> 00:07:39,426 Tiffany: Yeah, you have so much room to play 191 00:07:39,492 --> 00:07:41,461 - and really have some adventure. - Mm-hmm. 192 00:07:41,494 --> 00:07:45,498 - Okay. - But think about it, they only have 60 minutes. 193 00:07:45,498 --> 00:07:46,766 - True. - Even our pastry challenges 194 00:07:46,800 --> 00:07:49,336 usually have 75 minutes or 90 minutes. 195 00:07:49,336 --> 00:07:52,339 - Yeah. - So the time issue is very significant for desserts. 196 00:07:52,339 --> 00:07:55,775 Yeah. Guys, we are 10 minutes down. 50 minutes remaining. 197 00:07:55,809 --> 00:07:57,444 - Oh, my God. - Shall we? 198 00:07:57,510 --> 00:07:58,511 - Let's go. - Let's go. 199 00:07:58,545 --> 00:08:01,414 Ay-yi-yi. Ow. 200 00:08:01,414 --> 00:08:03,717 - Already out of breath. - Jaime! 201 00:08:03,717 --> 00:08:07,187 - Hi, Chef! How are you, Nick? - You're active on social media, on those platforms. 202 00:08:07,220 --> 00:08:08,922 - Yes, I am. - How many followers do you have altogether? 203 00:08:08,955 --> 00:08:10,790 Jaime: I have two million across all my social media. 204 00:08:10,824 --> 00:08:12,459 - Nick: Wow. Two million? - Gordon: It's incredible! 205 00:08:12,525 --> 00:08:14,194 - Thank you. - I did not have anywhere close 206 00:08:14,227 --> 00:08:16,196 to two million when I was standing right where you are. 207 00:08:16,229 --> 00:08:18,932 - Yeah. - I actually remember being on this exact station before 208 00:08:18,932 --> 00:08:20,667 and getting yelled at by you. 209 00:08:20,700 --> 00:08:24,404 Hey, Nick, you've got to start plating your entr\e. 210 00:08:24,404 --> 00:08:26,940 - Speed up. Come on! - Oh, my God. 211 00:08:26,973 --> 00:08:29,743 - No, that's not-- - And I had zero followers. 212 00:08:29,809 --> 00:08:31,845 - So imagine how that felt. - Tell us about the dish. 213 00:08:31,878 --> 00:08:33,679 What are you doing and how's it going to go viral? 214 00:08:33,679 --> 00:08:36,216 I'm doing a pandan surprise in a coconut cup, 215 00:08:36,249 --> 00:08:38,150 so it's going to be five layers of pandan, 216 00:08:38,217 --> 00:08:39,953 and it's going to be served in the coconut. 217 00:08:39,953 --> 00:08:42,155 - I love pandan, first of all. - Really? 218 00:08:42,222 --> 00:08:43,857 I feel like not that many people understand. 219 00:08:43,857 --> 00:08:45,859 Describe the flavor of pandan to people that don't know. 220 00:08:45,892 --> 00:08:47,961 Pandan, it's like a grounded vanilla, 221 00:08:47,961 --> 00:08:50,130 and it's more subtle and earthy. 222 00:08:50,163 --> 00:08:51,698 Gordon: How you going to elevate this thing? 223 00:08:51,698 --> 00:08:54,434 I'm going to serve it on top of some dry ice 224 00:08:54,467 --> 00:08:56,236 to really get that viral effect, 225 00:08:56,269 --> 00:08:58,738 and that way the dessert will stay cold as well. 226 00:08:58,772 --> 00:09:00,940 - Good luck, yes? Good luck. - Thank you, Chef. Thank you. 227 00:09:03,710 --> 00:09:05,712 Jake: Wow, that's beautiful. Okay. 228 00:09:05,745 --> 00:09:07,380 All right, Jake, what's up, buddy? 229 00:09:07,447 --> 00:09:08,882 How's it going today, guys? 230 00:09:08,882 --> 00:09:11,885 I'm going to be making you guys a horchata crème brûl\e 231 00:09:11,885 --> 00:09:13,787 - inside of a churro bowl. - Ooh! 232 00:09:13,853 --> 00:09:15,889 - Have you ever heard of that? - Where did you think of this? 233 00:09:15,922 --> 00:09:19,859 Well, I've been wanting to fill a churro bowl with something. 234 00:09:19,893 --> 00:09:22,796 A churro by nature is usually hot when you have them fresh. 235 00:09:22,862 --> 00:09:25,732 Then a custard, which is usually cold-- 236 00:09:25,765 --> 00:09:27,300 - Yep. - Like, how does that set? 237 00:09:27,300 --> 00:09:29,903 I'm also making a quick white chocolate ganache, 238 00:09:29,936 --> 00:09:33,606 so I can sort of waterproof the bottom of that churro, 239 00:09:33,640 --> 00:09:35,742 so the custard doesn't leach out into it. 240 00:09:35,775 --> 00:09:37,544 You're going to waterproof with white chocolate. 241 00:09:37,610 --> 00:09:39,512 Yeah, yeah. 242 00:09:39,512 --> 00:09:41,014 Jake, you have not had a win yet, 243 00:09:41,047 --> 00:09:43,183 but you've been really close. 244 00:09:43,216 --> 00:09:45,552 I think this is absolutely the dish that I could get my win on. 245 00:09:45,618 --> 00:09:47,420 Remember, what goes on in your head, 246 00:09:47,454 --> 00:09:49,889 - you have to put it on the plate. - Yes. Understood. 247 00:09:49,923 --> 00:09:52,025 - Top ten on the line. Good luck. - Thank you very much. 248 00:09:52,025 --> 00:09:55,628 I came to "MasterChef" to push my limits as a cook, 249 00:09:55,662 --> 00:09:57,764 so I'm feeling like this is just an opportunity 250 00:09:57,797 --> 00:10:00,300 for me to impress them not only with my flavors, 251 00:10:00,333 --> 00:10:02,769 but with a concept that they've never seen before. 252 00:10:02,802 --> 00:10:04,371 The big risk with making this dish 253 00:10:04,437 --> 00:10:06,840 is that I need to get that custard to set up firm. 254 00:10:06,906 --> 00:10:09,309 If my custard doesn't fully set, 255 00:10:09,342 --> 00:10:11,644 that breaks down the entire concept of my dish. 256 00:10:11,678 --> 00:10:13,046 This close to the top ten, 257 00:10:13,046 --> 00:10:15,448 I don't want to give up my apron 258 00:10:15,482 --> 00:10:19,019 because I served the judges a bowl of churro custard soup. 259 00:10:20,020 --> 00:10:21,021 ( groans ) 260 00:10:32,565 --> 00:10:35,602 - Ahh, ahh! - You got this, Jaime! 261 00:10:35,635 --> 00:10:38,471 So tonight we've got a social media mystery box challenge. 262 00:10:38,505 --> 00:10:42,075 Now, not only does this dish need to look exciting and potentially go viral, 263 00:10:42,108 --> 00:10:44,778 but it's got to taste incredible. 264 00:10:46,646 --> 00:10:50,383 There's no immunity pin. However, a big bonus for the winner, 265 00:10:50,383 --> 00:10:53,453 they get to collab with you on a incredible dish. 266 00:10:53,486 --> 00:10:55,355 Maybe just a little bit more flour. 267 00:10:55,388 --> 00:10:57,991 Gordon: 20 minutes down, 40 minutes remaining. 268 00:10:57,991 --> 00:10:59,559 - Yes, Chef! - Let's go, let's go! 269 00:10:59,592 --> 00:11:01,594 Top ten around the corner. Let's go. 270 00:11:01,594 --> 00:11:04,497 - All-purpose flour. - Tkaiya, how are you? 271 00:11:04,531 --> 00:11:06,499 - Hi, Joe. Hi, Chef. I'm good. - So what are you making? 272 00:11:06,533 --> 00:11:09,969 So it's going to be almost like a hyper-realistic coconut. 273 00:11:10,003 --> 00:11:12,839 It's going to have a coconut lime mousse, a coconut dacquoise. 274 00:11:12,872 --> 00:11:14,741 Then I'm also doing tempered chocolate, 275 00:11:14,774 --> 00:11:17,377 - and I'm doing a spiced mango compote. - Ooh. 276 00:11:17,410 --> 00:11:21,381 Well, it sounds delicious. It also sounds very, very complicated. 277 00:11:21,414 --> 00:11:23,917 - Yeah. - So hopefully you can get it all done. 278 00:11:23,983 --> 00:11:25,518 - Okay. Thank you. - Good luck, Tkaiya. 279 00:11:25,552 --> 00:11:28,755 - Thank you, Chef. Thank you. - Basia: Bacon, onions. 280 00:11:28,755 --> 00:11:30,857 - Basia. - Yes, hello, Chef. 281 00:11:30,890 --> 00:11:32,859 - How are you, Basia? - Very well. 282 00:11:32,892 --> 00:11:34,561 I'm actually making caramelized onions, 283 00:11:34,594 --> 00:11:37,330 - and I watched it on your social media platform. - Okay. 284 00:11:37,397 --> 00:11:40,867 I am making a smash burger pierogi style. 285 00:11:40,900 --> 00:11:42,736 The burger is going to be inside the pierogi 286 00:11:42,736 --> 00:11:45,405 with some special sauce on the bottom. 287 00:11:45,438 --> 00:11:48,641 - What's the special sauce? - I actually got it from you. 288 00:11:48,641 --> 00:11:50,677 - Oh, you do use my platform. - Whoa. 289 00:11:50,744 --> 00:11:52,078 - Yes, I do. - Thank you! 290 00:11:52,145 --> 00:11:53,646 So, wait, you're using a combination of our recipes... 291 00:11:53,646 --> 00:11:54,914 - Combination. - ...to make this dish. 292 00:11:54,914 --> 00:11:57,751 A little bit of Chef Ramsay's and yours. 293 00:11:57,784 --> 00:11:59,052 Wow. What are you doing with these? 294 00:11:59,052 --> 00:12:00,820 Is this for a snack? Are you hungry? 295 00:12:00,887 --> 00:12:04,024 Yeah, I'm going to add it to the top of my pierogi. 296 00:12:04,057 --> 00:12:06,559 - This is going to go on top? - A spicy cheese puff? 297 00:12:06,593 --> 00:12:08,628 - Yeah, let's see. Come on. - Stop it. Seriously? 298 00:12:08,661 --> 00:12:10,130 It's a cheeseburger! 299 00:12:12,065 --> 00:12:16,069 - You don't like it? - No, no, don't change the recipe for that. 300 00:12:16,102 --> 00:12:18,071 - Keep it. I like it. - Basia: Keep it? 301 00:12:18,071 --> 00:12:20,640 - Thank you very much! Exactly. - Focus up. Good luck. 302 00:12:20,674 --> 00:12:22,342 - Thank you so much. - I need some water. 303 00:12:22,375 --> 00:12:25,478 - Peter, Peter. - Hello, Joe. Hello, Chef. 304 00:12:25,512 --> 00:12:27,947 - What are you making? - I'm going to make a plantain funnel cake 305 00:12:27,981 --> 00:12:29,816 with a strawberry coulis. 306 00:12:29,849 --> 00:12:32,652 But I'm also going to do, for the virality, 307 00:12:32,652 --> 00:12:34,120 a flamb\ed plantain with rum. 308 00:12:34,187 --> 00:12:35,822 - Rum. - Like a banana foster. 309 00:12:35,855 --> 00:12:37,190 Exactly, exactly. 310 00:12:37,190 --> 00:12:40,260 I legitimately love a funnel cake. 311 00:12:40,293 --> 00:12:41,795 No way. Okay, cool. 312 00:12:41,828 --> 00:12:42,962 So I don't know if that's a good thing for you. 313 00:12:42,962 --> 00:12:45,532 Uh, neither do I. Neither do I. 314 00:12:45,598 --> 00:12:48,935 - How does this dish go viral? - It has that nostalgia of funnel cakes. 315 00:12:49,002 --> 00:12:52,739 People go to state fairs. And they also have the ability to be recreated. 316 00:12:52,772 --> 00:12:54,808 - We all have that ability. - Right, it has to be accessible. 317 00:12:54,841 --> 00:12:56,076 - Exactly. - All right. 318 00:12:56,109 --> 00:12:57,677 Top ten on the line. Good luck. 319 00:12:57,711 --> 00:13:00,613 - Thank you. - I do love a funnel cake. 320 00:13:00,647 --> 00:13:02,949 - Need a little longer. - Julia: You're good, Basia. 321 00:13:02,982 --> 00:13:05,719 - Let's go. Julia. - Hey, Julia. 322 00:13:05,752 --> 00:13:07,087 Right, tell us about the dish. 323 00:13:07,087 --> 00:13:09,823 I'm going to be making a squid ink ravioli 324 00:13:09,856 --> 00:13:13,960 filled with an anchovy and tomato paste. 325 00:13:13,993 --> 00:13:15,962 - Wow. - I'm going to put two egg yolks, 326 00:13:15,995 --> 00:13:19,099 if I can, with volcanic ash breadcrumbs. 327 00:13:19,099 --> 00:13:21,234 It's inspired by Mount Etna, the volcano in Sicily. 328 00:13:21,234 --> 00:13:24,104 I want to get the real, like, volcanic explosion. 329 00:13:24,137 --> 00:13:26,106 There's something here, for sure. 330 00:13:26,106 --> 00:13:28,775 Yeah. Tell me about how excited would you be 331 00:13:28,842 --> 00:13:30,877 with a collab with Nick in Boston? 332 00:13:30,877 --> 00:13:32,879 That would be insane. 333 00:13:32,912 --> 00:13:34,914 I mean, I really am not big on social media, 334 00:13:34,981 --> 00:13:36,049 but that is one of my goals, 335 00:13:36,116 --> 00:13:38,151 is to start establishing a presence 336 00:13:38,184 --> 00:13:40,253 because I really want to open up a bakery, 337 00:13:40,253 --> 00:13:43,256 get some traction, so I feel like that would be huge. 338 00:13:43,289 --> 00:13:45,158 I mean, everyone has to start somewhere, right? We both know that. 339 00:13:45,158 --> 00:13:47,127 That is true. We love humble beginnings. 340 00:13:47,160 --> 00:13:49,029 - Yeah. - Love that. Sounds good. 341 00:13:49,029 --> 00:13:51,131 - Thank you. - Guys, halfway! 342 00:13:51,164 --> 00:13:53,733 30 minutes gone, 30 minutes remaining. Let's go! 343 00:13:53,767 --> 00:13:55,602 Yes! Thank you, Chef. 344 00:13:55,669 --> 00:13:59,005 - So, Basia. - She's taken a recipe from me and a recipe from you, 345 00:13:59,039 --> 00:14:00,640 and she's putting it all into one. 346 00:14:00,674 --> 00:14:02,075 I gotta put the bacon in. 347 00:14:02,142 --> 00:14:05,145 She's basically stuffing a smash burger into a pierogi. 348 00:14:05,145 --> 00:14:07,080 Gonna do a little salt. 349 00:14:07,147 --> 00:14:11,017 Sometimes the crazy foods are exactly what goes viral, 350 00:14:11,051 --> 00:14:13,086 and that could be a dish that could go viral. 351 00:14:13,153 --> 00:14:14,888 - Yep. - ( humming ) 352 00:14:14,921 --> 00:14:17,290 Jake is doing a churro bowl 353 00:14:17,290 --> 00:14:21,027 - with an horchata custard in the center. - Joe: Horchata? 354 00:14:21,027 --> 00:14:24,164 Horchata is basically a cinnamon rice milk. 355 00:14:24,197 --> 00:14:26,199 Nick: Horchata is one of the best things of all time. 356 00:14:26,232 --> 00:14:28,635 I love making this at home, but you have to soak that rice 357 00:14:28,702 --> 00:14:31,905 - overnight in the fridge. - We will see how much of that rice flavor 358 00:14:31,938 --> 00:14:33,807 - gets picked up in the custard. - Okay. 359 00:14:33,807 --> 00:14:35,308 And, I mean, that's the challenge here. 360 00:14:35,308 --> 00:14:37,077 - Gordon: Yeah. - This has viral potential. 361 00:14:37,110 --> 00:14:40,246 - There you go. - All right. 362 00:14:40,313 --> 00:14:44,184 So, Peter is doing a plantain funnel cake 363 00:14:44,217 --> 00:14:46,119 with flamb\ed bananas. 364 00:14:46,186 --> 00:14:49,189 Flamb\ is one of the best things you can use 365 00:14:49,222 --> 00:14:51,191 - in the kitchen as a tool to go viral. - Yeah. 366 00:14:51,224 --> 00:14:53,960 I work a flamb\ into videos that don't even need a flamb\. 367 00:14:53,993 --> 00:14:56,129 - Love that. - If he has any trouble, 368 00:14:56,196 --> 00:14:57,864 that's one of my favorite things to do in the kitchen. 369 00:14:57,897 --> 00:14:59,332 - Set stuff on fire? - So I'll run over there and help him. 370 00:14:59,332 --> 00:15:00,734 Oh, my gosh, are you kidding me? 371 00:15:00,800 --> 00:15:03,236 Oh, my gosh. Okay. 372 00:15:03,236 --> 00:15:05,205 - There's the flamb\. - Both: Flamb\! 373 00:15:05,238 --> 00:15:08,141 - There he goes. - Ooh, I'm firing with it now. 374 00:15:08,208 --> 00:15:10,977 Oh, wow. Ooh. Okay, bet. 375 00:15:10,977 --> 00:15:13,980 Oh, gosh, my hands are killing me. 376 00:15:13,980 --> 00:15:16,816 Tkaiya is making a coconut lime mousse. 377 00:15:16,850 --> 00:15:18,785 She is going to temper the chocolate, 378 00:15:18,818 --> 00:15:22,756 make this sort of beautiful shell, fill it in there. 379 00:15:22,789 --> 00:15:25,025 She has a lot to do in 60 minutes. Let's see if she gets it done. 380 00:15:25,058 --> 00:15:28,094 I don't know if she's going to have enough time for that to set. 381 00:15:28,094 --> 00:15:31,164 Guys, we've got 20 minutes remaining. 382 00:15:31,231 --> 00:15:34,968 - Let's go! - Okay, perfect. 383 00:15:35,001 --> 00:15:36,970 All the components are coming together, 384 00:15:36,970 --> 00:15:39,773 and everything is just in harmony. 385 00:15:39,839 --> 00:15:41,441 Okay, okay, let's see. 386 00:15:41,474 --> 00:15:43,043 My mousse is done. 387 00:15:43,109 --> 00:15:46,446 Now all I need to do is pipe it into my molds. 388 00:15:46,479 --> 00:15:48,581 Oh, my gosh! 389 00:15:48,615 --> 00:15:50,283 But then I taste it, 390 00:15:50,316 --> 00:15:53,887 and I forgot the sugar in the mousse. 391 00:15:53,920 --> 00:15:56,756 Bruh, I forgot sugar. 392 00:15:56,790 --> 00:15:58,391 Not having sugar in this mousse, 393 00:15:58,391 --> 00:16:01,494 it's just gonna taste like straight up cream and coconut 394 00:16:01,528 --> 00:16:03,129 and no sweetness to it. 395 00:16:03,129 --> 00:16:06,499 This is so bad. I forgot the damn sugar. 396 00:16:17,177 --> 00:16:19,145 I forgot the damn sugar. 397 00:16:19,179 --> 00:16:21,281 I was making my hyper-realistic coconut 398 00:16:21,314 --> 00:16:23,016 that's made out of chocolate, 399 00:16:23,049 --> 00:16:26,686 and I forgot the sugar in the mousse. 400 00:16:26,720 --> 00:16:30,223 - This is so bad. -So I added powdered sugar, 401 00:16:30,290 --> 00:16:33,293 and I'm hoping that there's just something to save this dish. 402 00:16:33,326 --> 00:16:37,330 Pop in the blast chiller. Okay, okay, okay. 403 00:16:37,330 --> 00:16:41,234 Guys, 45, gone. 15 minutes to go. 404 00:16:49,042 --> 00:16:51,244 - Hello, Dave. - Hi, Joe. How are you? 405 00:16:51,311 --> 00:16:52,445 Excellent. What is going on here? 406 00:16:52,479 --> 00:16:54,047 This is some strange looking stuff. 407 00:16:54,080 --> 00:16:55,648 - What do you have? Vermicelli? - Exactly. 408 00:16:55,715 --> 00:16:57,984 Yeah, so it's broken vermicelli, and I am steaming it, 409 00:16:58,051 --> 00:17:01,121 because in Morocco they do not boil pasta. 410 00:17:01,187 --> 00:17:04,723 And then the dish itself is going to be a spiced chicken 411 00:17:04,758 --> 00:17:07,527 buried under a dome with sweetened vermicelli. 412 00:17:07,560 --> 00:17:09,329 - Wow! - Yeah. 413 00:17:09,362 --> 00:17:11,631 Right there, it already feels viral to me. 414 00:17:11,664 --> 00:17:13,266 I do have a content platform of my own 415 00:17:13,333 --> 00:17:16,269 where I share traditional North African recipes, 416 00:17:16,336 --> 00:17:18,672 and I know that people always like seeing something new. 417 00:17:18,738 --> 00:17:21,007 You're playing with an advantage here today. 418 00:17:21,074 --> 00:17:23,209 Yeah, a little bit of an advantage, yes. 419 00:17:23,242 --> 00:17:25,011 - How are you going to plate it? - So I'm actually going to 420 00:17:25,078 --> 00:17:26,212 plate it inside of a tagine. 421 00:17:26,212 --> 00:17:27,480 We'll have, like, the reveal 422 00:17:27,513 --> 00:17:29,382 and the chicken's even more of a reveal. 423 00:17:29,382 --> 00:17:31,217 Ah! Dave, good luck. That sounds amazing. 424 00:17:31,251 --> 00:17:34,354 - Thank you both. Thank you. - Anyone have a chopstick? 425 00:17:34,354 --> 00:17:36,556 - No. They're in the back row. - No. 426 00:17:36,589 --> 00:17:38,358 Okay. 427 00:17:38,358 --> 00:17:40,360 Beautiful, beautiful. 428 00:17:41,628 --> 00:17:43,396 - Foo. - Chef. 429 00:17:43,430 --> 00:17:45,165 Tell us about the dish and how is this going to go viral? 430 00:17:45,231 --> 00:17:47,434 Today I am making a Vietnamese sizzling taco. 431 00:17:47,500 --> 00:17:50,103 A play on b*nh xèo. It's a Vietnamese crepe. 432 00:17:50,103 --> 00:17:51,771 - Love that. - I'm making it viral 433 00:17:51,805 --> 00:17:54,240 because I currently live in SoCal California. 434 00:17:54,274 --> 00:17:56,409 Lot of delicious taco food trucks there. 435 00:17:56,443 --> 00:17:59,979 So I'm fusing the taco essence to the Vietnamese dish. 436 00:17:59,979 --> 00:18:01,815 Have you ever gone viral in your life, Foo? 437 00:18:01,815 --> 00:18:05,051 I have two little kids. They're my only followers. 438 00:18:05,118 --> 00:18:07,120 Maybe I got to follow Foo. He'll get three. 439 00:18:07,153 --> 00:18:08,922 That'd be fantastic. Please. Thank you very much. 440 00:18:08,955 --> 00:18:11,124 - Both: Good luck. - Thank you, Nick. Nice to meet you. 441 00:18:11,124 --> 00:18:14,627 Gordon: Guys, six minutes to go. 442 00:18:16,129 --> 00:18:18,531 - Mm. I need salt. - Hello! 443 00:18:18,565 --> 00:18:20,300 - Hello, Maria. - What's going on, Maria? 444 00:18:20,300 --> 00:18:21,968 I'm making octopus rice. 445 00:18:22,002 --> 00:18:26,806 - It's very popular in Brazil. - What makes this dish viral? 446 00:18:26,840 --> 00:18:30,143 I'm going to chop some of the mini octopus and put it in with the rice. 447 00:18:30,210 --> 00:18:35,949 And then I'm going to save the mini whole octopus to put on top of the rice. 448 00:18:35,982 --> 00:18:38,218 Tiffany: So it's mostly just the visuals that make it viral? 449 00:18:38,251 --> 00:18:41,888 Yes, absolutely. A lot of people have never seen mini octopus before. 450 00:18:41,955 --> 00:18:44,357 They see that on a plate, they're going to think, "What is this?" 451 00:18:44,424 --> 00:18:48,361 How much experience do you have with viral videos? 452 00:18:48,428 --> 00:18:50,296 - Well, I'm a food content creator. - Okay. 453 00:18:50,330 --> 00:18:52,232 Maria: I create my own videos. 454 00:18:52,298 --> 00:18:54,100 If I have an idea in my head, 455 00:18:54,167 --> 00:18:56,036 I go and make something, I post it. 456 00:18:56,069 --> 00:18:58,471 Then sometimes random stuff goes viral. 457 00:18:58,505 --> 00:19:00,440 So it feels like random things go viral. 458 00:19:00,440 --> 00:19:02,342 It's a random thing. I'm the type of person, 459 00:19:02,375 --> 00:19:04,544 - I like to make random things. - Joe: Good luck. 460 00:19:04,544 --> 00:19:05,512 Ah! Thank you. 461 00:19:05,578 --> 00:19:09,416 Coming up to three minutes to go! 462 00:19:11,451 --> 00:19:14,454 Okay. Cook, cook, cook, cook, cook, cook, cook. 463 00:19:14,454 --> 00:19:16,489 ( bleep ) I wish I had more oil. 464 00:19:16,523 --> 00:19:19,392 - Oh, boy. - Let's go, gang. 465 00:19:20,560 --> 00:19:21,961 Come on, Basia. 466 00:19:23,463 --> 00:19:26,399 Gordon: Guys, last 60 seconds. Come on, let's go. 467 00:19:26,466 --> 00:19:27,600 - Last minute! - ( bleep ) 468 00:19:27,600 --> 00:19:30,337 A spot in the top ten, guys. Come on. 469 00:19:30,370 --> 00:19:35,542 - It's a little under. - All right, let's put one. 470 00:19:35,608 --> 00:19:38,411 - Please, God. - Ugh, this is terrible. 471 00:19:38,478 --> 00:19:41,147 It's, like, leaking. Ugh, Tkaiya. 472 00:19:41,214 --> 00:19:42,882 Gordon: Quick, Jaime, you've got to go. 473 00:19:42,882 --> 00:19:44,384 - My hands were always shaking right now. - Likewise. 474 00:19:44,417 --> 00:19:48,588 - This is brutal. - Ten, nine, eight, seven, 475 00:19:48,621 --> 00:19:51,624 six, five, four, 476 00:19:51,624 --> 00:19:54,627 - three, two, one. - And stop. 477 00:19:54,627 --> 00:19:57,364 - Hands in the air! - Whoo! 478 00:19:57,364 --> 00:19:58,531 - Wow. - Well done. 479 00:19:58,531 --> 00:20:00,166 - Okay. - Oh, my gosh. 480 00:20:00,233 --> 00:20:01,401 Peter: Well done, team. 481 00:20:01,434 --> 00:20:02,836 Heidi: Is it hot in here or is it me? 482 00:20:02,902 --> 00:20:06,039 - Uh, all of the above. - Basia: Beautiful. 483 00:20:06,039 --> 00:20:08,108 When I was putting the caviar on top, you could feel the yolk just... 484 00:20:08,141 --> 00:20:10,110 - Good job, yeah. - I finished my dish. 485 00:20:10,143 --> 00:20:12,245 I got everything on the plate, 486 00:20:12,245 --> 00:20:14,381 but I just feel like forgetting to add sugar 487 00:20:14,414 --> 00:20:15,582 and adding it at the last minute, 488 00:20:15,648 --> 00:20:17,917 it's very frustrating, you know? 489 00:20:17,951 --> 00:20:19,519 - Did you finish it? Good, good, good. - I did finish it. 490 00:20:19,552 --> 00:20:21,521 But I forgot, like, the orange zest. 491 00:20:21,554 --> 00:20:23,523 Four out of five of my components went well, 492 00:20:23,556 --> 00:20:26,259 but my cake is a little under, 493 00:20:26,292 --> 00:20:28,395 so I'm a little worried for sure. 494 00:20:28,428 --> 00:20:30,663 Foo:The benefit of me being one of the oldest cooks 495 00:20:30,663 --> 00:20:34,334 in the competition is that I've had life experiences. 496 00:20:34,401 --> 00:20:36,403 But I'm not familiar with social media. 497 00:20:36,403 --> 00:20:38,304 I felt like it is a viral dish, 498 00:20:38,338 --> 00:20:40,607 but now I'm not pleased with the plating. 499 00:20:40,674 --> 00:20:43,410 It feels like this could be the last chapter 500 00:20:43,443 --> 00:20:45,645 in my "MasterChef" journey. 501 00:20:55,455 --> 00:20:58,625 Right, now it's time to come around 502 00:20:58,692 --> 00:21:01,494 and take one final look at everyone's dishes 503 00:21:01,561 --> 00:21:04,497 and see whose turn is it to go viral. 504 00:21:04,564 --> 00:21:06,499 - Shall we, guys? - Yeah. 505 00:21:09,569 --> 00:21:12,005 - Hello, Chefs. - Hello, Jake. 506 00:21:12,005 --> 00:21:14,474 You got your churro done. It definitely looks like a bowl. 507 00:21:14,507 --> 00:21:16,309 - Yeah. - Was there any issues along the way? 508 00:21:16,376 --> 00:21:20,013 A little bit. I decided not to include the white chocolate ganache. 509 00:21:20,013 --> 00:21:23,216 But it was your barrier. Now is it going to be soggy in the center? 510 00:21:23,249 --> 00:21:25,819 Um, I really hope not. 511 00:21:28,021 --> 00:21:31,491 Gordon: Maria, give us an insight to why you think this could go viral. 512 00:21:31,524 --> 00:21:34,861 It's very rare to see mini octopus in general. 513 00:21:38,631 --> 00:21:41,501 Tkaiya, are you happy with the plating? 514 00:21:41,501 --> 00:21:45,405 Honestly, Chef, I think timing got the best of me. 515 00:21:45,472 --> 00:21:49,743 It made me forget a few key elements to the dish. 516 00:21:49,776 --> 00:21:53,513 Looking around, I'm feeling not 100% confident. 517 00:21:53,513 --> 00:21:56,649 So, Dave, you're going for the sweet and savory right here. 518 00:21:56,683 --> 00:21:59,753 Yeah, sweet and savory. It's a very iconic Moroccan pairing. 519 00:21:59,786 --> 00:22:02,188 - Very interesting. Wow. - Thank you. Thank you, guys. 520 00:22:02,222 --> 00:22:04,224 There are some pretty interesting dishes out there. 521 00:22:04,290 --> 00:22:07,027 Some different stuff, which that's what the whole viral thing is. 522 00:22:07,060 --> 00:22:08,962 Gordon: Peter, presentation-wise, you happy with that? 523 00:22:08,995 --> 00:22:10,764 - Yes, Chef, I am. - Right. 524 00:22:10,797 --> 00:22:12,532 But the judges are looking for something 525 00:22:12,532 --> 00:22:13,900 that's going to get a lot of views. 526 00:22:13,967 --> 00:22:15,635 Millions and billions. 527 00:22:15,669 --> 00:22:18,538 Joe: Heidi, you got, like, a lot of brown balls there. 528 00:22:18,571 --> 00:22:21,041 - Yes, I do. - You happy with it? 529 00:22:21,041 --> 00:22:23,677 I think I could have worked on my presentation a little bit better, 530 00:22:23,677 --> 00:22:25,779 but overall, I think the flavors are there. 531 00:22:25,812 --> 00:22:28,415 And Nick, he knows how to make viral dishes 532 00:22:28,415 --> 00:22:30,684 that will catch the audience's attention. 533 00:22:30,684 --> 00:22:32,552 - Never seen this before. - Never seen anything like these. 534 00:22:32,552 --> 00:22:34,988 This is either viral or insane. It's a fine line. 535 00:22:35,021 --> 00:22:37,691 I know, and I'm praying. 536 00:22:37,724 --> 00:22:40,560 And so we have that added pressure with that extra fourth judge. 537 00:22:40,560 --> 00:22:42,328 I think it's going to erupt just like a volcano. 538 00:22:42,395 --> 00:22:44,064 Tiffany: And what's going to erupt, exactly? 539 00:22:44,064 --> 00:22:46,433 The ricotta filling. And then I put two egg yolks in there, 540 00:22:46,433 --> 00:22:48,335 because I really want it to scream that it's lava. 541 00:22:48,368 --> 00:22:51,237 - All right. - So I'm really hoping I'm not in the bottom. 542 00:22:51,271 --> 00:22:55,542 Tiffany: So the viral here is you're going to mix it in the moment. 543 00:22:55,542 --> 00:22:57,077 - Aishu: Yes. - And then this is going to be 544 00:22:57,077 --> 00:22:59,546 - part of the dipping sauce. - The dipping sauce. 545 00:22:59,579 --> 00:23:02,382 - Thank you. - Thank you. 546 00:23:02,382 --> 00:23:05,752 - Jaime, what happened here? - I accidentally swapped the bowls. 547 00:23:05,819 --> 00:23:09,022 - Like, the dry ice is supposed to be in here. - Tiffany: Oh. 548 00:23:09,089 --> 00:23:12,726 Foo, there are the crepes. Where's the pork gone? 549 00:23:12,759 --> 00:23:16,830 - Pork sliced in there, as well as some shrimp. - Gotcha. Okay. 550 00:23:16,863 --> 00:23:21,468 Whew. Some great dishes out there. 551 00:23:21,468 --> 00:23:22,635 - Tiffany: Yeah. - Absolutely. 552 00:23:22,702 --> 00:23:24,471 - Yes. - It's a great viral moment. 553 00:23:24,504 --> 00:23:28,608 - Oh, my God. I'm scared. - What? Don't be. 554 00:23:28,608 --> 00:23:30,343 - Gordon: It's good. - Tiffany: Okay. 555 00:23:30,343 --> 00:23:31,945 - Joe: Ready? - Gordon: Yeah. 556 00:23:33,613 --> 00:23:36,750 Right, let's get down to the top four dishes. 557 00:23:36,783 --> 00:23:39,619 The first dish, from Team Asia-Pacific, 558 00:23:39,619 --> 00:23:42,989 please step forward, 559 00:23:43,056 --> 00:23:44,858 - Jaime. - Yeah! 560 00:23:44,891 --> 00:23:47,127 - Yeah, baby! - Good job, Jaime. 561 00:23:47,160 --> 00:23:50,497 With this top dish, I'm officially in the top ten! 562 00:23:50,530 --> 00:23:51,865 It's really heavy. Sorry. 563 00:23:51,898 --> 00:23:54,034 I really want that collab with Nick. 564 00:23:54,067 --> 00:23:56,269 - I really hope I get it. - Gordon: Right. 565 00:23:56,336 --> 00:23:57,270 - Oh! - ( bleep ) 566 00:23:57,337 --> 00:23:58,371 - Ooh! - Close call. 567 00:23:58,405 --> 00:23:59,706 Close call. All good. 568 00:24:02,375 --> 00:24:04,377 - Tiffany: Ooh. - Joe: Ahh. 569 00:24:04,377 --> 00:24:06,212 - Oh! - Peter: Very nice, Jaime! 570 00:24:06,279 --> 00:24:10,650 Jaime: Tonight, I made a pandan surprise with five layers-- 571 00:24:10,650 --> 00:24:14,487 a pandan cake, a coconut cream, toasted coconut crumble, 572 00:24:14,487 --> 00:24:16,523 a coconut pudding, and coconut jelly. 573 00:24:16,556 --> 00:24:19,392 Visually, it definitely has that wow factor. 574 00:24:19,392 --> 00:24:21,428 I like the coconut plating. 575 00:24:21,494 --> 00:24:23,496 It leaves some mystery, which for social media 576 00:24:23,496 --> 00:24:24,798 and for virality is actually really nice, 577 00:24:24,831 --> 00:24:26,299 'cause it makes you want to watch to the end. 578 00:24:26,366 --> 00:24:27,667 - So I love it. - Thank you, Nick. 579 00:24:27,667 --> 00:24:29,002 - Gordon: Shall we? - Joe: Let's try it. 580 00:24:37,344 --> 00:24:41,314 I love it. I think the visuals were there. It has that viral potential. 581 00:24:41,348 --> 00:24:43,917 I want to go back in for a second and third and fourth bite. 582 00:24:43,950 --> 00:24:45,652 - I love it. - Thank you, Nick. 583 00:24:45,685 --> 00:24:47,620 The combination of the flavors, it tastes delicious. 584 00:24:47,620 --> 00:24:49,422 There's no two ways about that. Then you've got that nice little breakaway 585 00:24:49,456 --> 00:24:51,257 of that soft fragrant jelly, which is lovely. 586 00:24:51,324 --> 00:24:55,862 Yeah, beautiful presentation. It feels like an adventure. 587 00:24:55,929 --> 00:24:58,932 It feels like every bite could be slightly different. 588 00:24:58,965 --> 00:25:01,101 Flavor-wise, it's delicious and fun. 589 00:25:01,134 --> 00:25:03,670 - Thank you, Chef. - A nice dessert. Really good. 590 00:25:03,670 --> 00:25:05,305 Great job. Well done, Jaime. Thank you. 591 00:25:05,338 --> 00:25:06,706 - Thank you. - Thank you. 592 00:25:06,706 --> 00:25:08,441 - Good job, Jaime! - Jaime! 593 00:25:08,475 --> 00:25:10,143 - ( cheering ) - Good job, Jaime! 594 00:25:11,711 --> 00:25:14,447 The next top dish, from Team Europe, 595 00:25:14,447 --> 00:25:15,849 please come forward, 596 00:25:15,849 --> 00:25:17,817 - Julia. - Joe: Wow. 597 00:25:17,817 --> 00:25:20,553 - All right! - Way to go, Julia! 598 00:25:20,587 --> 00:25:22,856 I feel so excited and so blessed 599 00:25:22,856 --> 00:25:24,724 to be the top dish in my territory. 600 00:25:24,724 --> 00:25:28,261 I'm just praying to God that these yolks burst. 601 00:25:28,261 --> 00:25:31,564 This is a dish that I'm calling Mount Etna raviolo, 602 00:25:31,564 --> 00:25:33,400 which is a squid ink pasta. 603 00:25:33,400 --> 00:25:36,369 And it is filled with ricotta, egg yolk, anchovy paste, 604 00:25:36,369 --> 00:25:39,606 and tomato, sitting on a bed of homemade breadcrumbs 605 00:25:39,606 --> 00:25:42,275 with some charcoal to represent that volcanic ash. 606 00:25:42,275 --> 00:25:46,146 Looking at this dish, I'm not totally sure yet if I get volcano. 607 00:25:46,179 --> 00:25:47,981 For me, the big thing is going to be cutting into this. 608 00:25:47,981 --> 00:25:51,184 If it doesn't lava, it's not so much of a volcano. 609 00:25:51,184 --> 00:25:52,619 Right. Correct. 610 00:25:52,652 --> 00:25:54,921 - Let's see, shall we? - Oh, God. 611 00:26:08,802 --> 00:26:11,037 For me, the big thing is going to be cutting into this. 612 00:26:11,037 --> 00:26:13,873 If it doesn't lava, it's not so much of a volcano. 613 00:26:13,907 --> 00:26:16,142 - Let's see, shall we? - Oh, God. 614 00:26:19,779 --> 00:26:21,047 - Wow. - Wow. 615 00:26:21,047 --> 00:26:24,150 Yeah. I can breathe. I was a little worried. 616 00:26:24,217 --> 00:26:25,885 Go, Julia. 617 00:26:34,961 --> 00:26:37,464 Julia, you come up with great ideas, 618 00:26:37,464 --> 00:26:40,667 you communicate the territory, and then you make delicious food. 619 00:26:40,667 --> 00:26:43,069 And this, quite frankly, is delicious. 620 00:26:43,069 --> 00:26:46,806 Yeah, I love the little note of anchovy that's in there. 621 00:26:46,806 --> 00:26:50,810 It's not in your face. And the texture of all the soil 622 00:26:50,844 --> 00:26:53,680 - is really nice with the dish. - Thank you, Chef. 623 00:26:53,680 --> 00:26:55,648 You know, I was skeptical about this dish. 624 00:26:55,682 --> 00:26:57,817 Its entire potential rested on the fact 625 00:26:57,851 --> 00:27:00,453 that it would actually erupt, and it delivered on that. 626 00:27:00,487 --> 00:27:03,056 This is a very difficult thing to make, and you nailed it. 627 00:27:03,089 --> 00:27:05,692 Julia, tonight, you're cooking like a pro 628 00:27:05,725 --> 00:27:07,460 and shining like a star. Well done. 629 00:27:07,494 --> 00:27:09,829 - Thank you, Chef. Thank you, guys. - Thank you. Wow. 630 00:27:09,863 --> 00:27:11,831 - Go, Julia! - Julia! 631 00:27:11,831 --> 00:27:14,167 - Go, Julia! - Whoo! 632 00:27:16,036 --> 00:27:17,704 ( ding ) 633 00:27:17,737 --> 00:27:20,674 Okay, the top dish from Team Africa tonight, 634 00:27:20,707 --> 00:27:24,210 please come forward, Dave. 635 00:27:24,277 --> 00:27:25,845 ( cheering ) 636 00:27:25,879 --> 00:27:29,015 For the first time to be at the top of Team Africa, 637 00:27:29,082 --> 00:27:30,884 it feels amazing to be recognized 638 00:27:30,950 --> 00:27:33,286 because I'm a content creator. 639 00:27:33,353 --> 00:27:35,855 So to have that validation, it feels good. 640 00:27:35,855 --> 00:27:38,525 - Ooh. - Ahh. 641 00:27:38,558 --> 00:27:43,029 - That looks beautiful. - I have made for you a Moroccan dish called seffa medfouna 642 00:27:43,096 --> 00:27:46,733 "Medfouna" means buried, and refers to the savory chicken 643 00:27:46,766 --> 00:27:49,736 that is buried under a mound of sweetened 644 00:27:49,769 --> 00:27:51,137 steamed vermicelli noodles. 645 00:27:51,137 --> 00:27:54,007 This is something that I've never seen before, 646 00:27:54,040 --> 00:27:55,875 and so that gets me excited. 647 00:27:55,875 --> 00:27:58,144 And I think the idea of pulling it up 648 00:27:58,144 --> 00:28:00,146 and an interaction that happens, 649 00:28:00,146 --> 00:28:03,750 it's a dish that, to me, I think definitely could go viral. 650 00:28:03,783 --> 00:28:05,185 - Gordon: Shall we? - Let's do it. 651 00:28:10,890 --> 00:28:13,159 - Mmm. - This whole challenge 652 00:28:13,159 --> 00:28:15,595 was about making something that could go viral, 653 00:28:15,628 --> 00:28:18,531 and this makes me want to go to Morocco. 654 00:28:18,598 --> 00:28:20,033 - Awesome. - This is a beautiful dish, 655 00:28:20,066 --> 00:28:22,168 both in terms of flavor and looks. 656 00:28:22,168 --> 00:28:23,903 - Thank you. Thank you. - Nice job. 657 00:28:23,937 --> 00:28:25,538 Yeah, Dave, congratulations. It's delicious. 658 00:28:25,572 --> 00:28:27,407 The fragrance coming off that chicken is incredible. 659 00:28:27,440 --> 00:28:29,709 - Yeah, exceptional. - Thank you. Thank you so much. 660 00:28:29,743 --> 00:28:34,748 I love the idea of, like, the sweetness and the crunch, and it's just very playful. 661 00:28:34,781 --> 00:28:36,583 Thank you so much, Chef. Thank you. 662 00:28:36,616 --> 00:28:39,052 I think there is something to be said about going viral 663 00:28:39,052 --> 00:28:42,055 with deep steeped traditions that are authentic, 664 00:28:42,088 --> 00:28:44,657 nostalgic, and properly done, which is what this is. 665 00:28:44,691 --> 00:28:46,059 - Good job. - Thank you. Thank you, Joe. 666 00:28:46,059 --> 00:28:47,761 - Thank you, Dave. - Thank you. 667 00:28:47,794 --> 00:28:49,963 - It's really good. Really good. - Way to go, Dave! 668 00:28:50,030 --> 00:28:53,099 Good job, Dave. Good job. 669 00:28:53,166 --> 00:28:56,002 Finally, the top dish from Team Americas. 670 00:28:56,903 --> 00:28:59,673 Please step forward, Jake! 671 00:28:59,706 --> 00:29:02,909 - Let's go! - ( cheering ) 672 00:29:02,942 --> 00:29:05,812 Jake:This dessert was a huge gamble. 673 00:29:05,845 --> 00:29:07,814 I'm just feeling so good, 674 00:29:07,814 --> 00:29:09,816 because not only did I execute it well, 675 00:29:09,849 --> 00:29:12,085 but I had a lot of fun while making it. 676 00:29:12,118 --> 00:29:14,654 And isn't that what being viral is all about? 677 00:29:14,688 --> 00:29:16,189 And I think I kind of nailed that today. 678 00:29:16,222 --> 00:29:21,494 Today, I made a horchata crème brûl\e in a churro bowl. 679 00:29:21,528 --> 00:29:24,698 I think at the very heart of virality is seeing things put together 680 00:29:24,731 --> 00:29:26,466 in ways you've never seen before. 681 00:29:26,499 --> 00:29:29,102 As for the flavors, horchata is one of those first things 682 00:29:29,135 --> 00:29:31,638 I fell in love with when I was learning about my culture. 683 00:29:31,671 --> 00:29:34,941 You know, being adopted, not growing up in a Mexican household. 684 00:29:34,974 --> 00:29:36,843 - Gordon: Love it. - It looks like something 685 00:29:36,843 --> 00:29:38,745 you would go to a bakery and buy. 686 00:29:38,812 --> 00:29:40,714 - It looks professional. - Thank you. 687 00:29:40,747 --> 00:29:42,349 - Gordon: Shall we? - Tiffany: Yes. 688 00:29:46,019 --> 00:29:47,620 Nick: The bottom looks so cool. 689 00:29:47,687 --> 00:29:49,122 What did you flavor the custard with? 690 00:29:49,122 --> 00:29:52,125 I boiled the cream and milk with long grain rice, 691 00:29:52,158 --> 00:29:54,627 blended and strained it to get that rice flavor in, 692 00:29:54,661 --> 00:29:58,331 and then finished it off with Ceylon and traditional cinnamon. 693 00:29:58,365 --> 00:29:59,966 Jake, it's delicious. 694 00:30:00,000 --> 00:30:02,102 I'm getting that nice balance of cinnamon and sugar. 695 00:30:02,135 --> 00:30:04,871 The flavor gets me just excited as the visual. 696 00:30:04,871 --> 00:30:06,539 Gordon: Jake, it's exceptional. 697 00:30:06,539 --> 00:30:10,877 Maybe a little hint of spice rolled around in that sugar 698 00:30:10,910 --> 00:30:14,014 just to cut the sweetness, but it's delicious. 699 00:30:14,014 --> 00:30:16,950 Love, love, love that classic churro texture on top. 700 00:30:16,950 --> 00:30:20,687 But I also love that you were able to get that custard set in time. 701 00:30:20,720 --> 00:30:23,723 I can really taste the horchata coming through in there. 702 00:30:23,757 --> 00:30:26,893 - This is really delicious. - Yes, Chef. 703 00:30:26,893 --> 00:30:29,162 Well done. Thank you, Jake. Excellent. 704 00:30:29,195 --> 00:30:30,730 - Jake! - Yeah, whoo! 705 00:30:30,764 --> 00:30:35,235 - Good job, Jake! - ( cheering ) 706 00:30:35,268 --> 00:30:37,370 Very good. 707 00:30:37,370 --> 00:30:39,773 ( muted chatter ) 708 00:30:39,773 --> 00:30:41,741 Incredible dishes. Absolutely incredible. 709 00:30:41,775 --> 00:30:42,976 Joe: Yeah, they're all great. 710 00:30:43,810 --> 00:30:45,045 ( imitates heart thumping ) 711 00:30:45,078 --> 00:30:47,147 - In agreeance? Okay. - Think so. Yeah. 712 00:30:50,050 --> 00:30:51,951 Jaime, Julia, Dave, and Jake, 713 00:30:52,018 --> 00:30:53,787 congratulations getting yourselves in the top ten. 714 00:30:53,820 --> 00:30:56,056 - Well done. - ( cheering ) 715 00:30:56,089 --> 00:30:58,124 Peter: Go top ten! 716 00:31:00,060 --> 00:31:02,195 Now, as far as the best dish of the night, 717 00:31:02,228 --> 00:31:03,630 congratulations goes to... 718 00:31:07,334 --> 00:31:09,703 Julia. Congratulations. Well done. 719 00:31:09,769 --> 00:31:11,805 - ( cheering ) - Awesome job. 720 00:31:11,805 --> 00:31:13,073 Julia! 721 00:31:13,073 --> 00:31:15,809 Jaime, Dave, and Jake, great work. 722 00:31:15,809 --> 00:31:17,944 Please head back to your bench. 723 00:31:17,977 --> 00:31:20,847 - Great job, y'all. - Well done. Well done. 724 00:31:20,914 --> 00:31:22,716 Julia, make your way up to the balcony 725 00:31:22,782 --> 00:31:24,250 and take Basia with you. 726 00:31:24,317 --> 00:31:26,619 Thank you, guys. Thank you! 727 00:31:26,653 --> 00:31:31,091 - Good job, Julia! - ( squealing, laughing ) 728 00:31:31,124 --> 00:31:33,093 I made it. I'm in the top ten of "MasterChef." 729 00:31:33,126 --> 00:31:36,162 I'm so pumped. I cannot believe it. 730 00:31:37,263 --> 00:31:39,065 - ( squeals ) - Julia, congratulations. 731 00:31:39,099 --> 00:31:40,967 - Thank you, Chef. - And remember, you now have 732 00:31:41,001 --> 00:31:43,103 that unique opportunity to go to work with Nick. 733 00:31:43,103 --> 00:31:44,738 Yeah, she mentioned when we were over there 734 00:31:44,771 --> 00:31:47,240 that she doesn't have much of a social media presence yet. 735 00:31:47,273 --> 00:31:49,876 But hopefully, that'll change after we work together, so... 736 00:31:49,909 --> 00:31:53,279 I feel like I might pass out. I'm so excited and so blessed. 737 00:31:53,346 --> 00:31:55,448 Love that. Basia, we'll be honest, 738 00:31:55,482 --> 00:31:56,983 uh, you dodged a bullet. 739 00:31:56,983 --> 00:31:59,119 Because I don't think you actually 740 00:31:59,152 --> 00:32:00,954 - thought that one through. - Right. 741 00:32:00,987 --> 00:32:03,089 That definitely wasn't a viral sensation, okay? 742 00:32:03,123 --> 00:32:05,258 Got it. Thank you, Chef. 743 00:32:05,291 --> 00:32:08,261 Right, now for the not so good news, 744 00:32:08,261 --> 00:32:10,864 the three worst performing dishes. 745 00:32:10,897 --> 00:32:14,000 The bottom dish from Team Asia-Pacific, 746 00:32:14,034 --> 00:32:16,770 please make your way down, 747 00:32:16,836 --> 00:32:19,139 Foo. 748 00:32:19,172 --> 00:32:20,907 Foo:I'm a little bit bummed. 749 00:32:20,974 --> 00:32:22,142 Clearly, I have not done enough 750 00:32:22,175 --> 00:32:23,877 with the plating on this dish. 751 00:32:23,877 --> 00:32:25,145 You're okay, Foo. 752 00:32:25,145 --> 00:32:27,047 In regards to viral dishes, 753 00:32:27,113 --> 00:32:28,882 I'm not even sure if my daughters 754 00:32:28,882 --> 00:32:29,883 would like this dish. 755 00:32:29,883 --> 00:32:31,017 They might quite possibly 756 00:32:31,051 --> 00:32:32,886 unfollow me on this one. 757 00:32:32,919 --> 00:32:35,822 I made a Vietnamese sizzling crepe taco 758 00:32:35,855 --> 00:32:40,026 with marinated shrimp, pork, traditional Mexican spices, 759 00:32:40,060 --> 00:32:42,395 and Vietnamese herbs. 760 00:32:42,429 --> 00:32:44,397 The reason I felt that it would go viral 761 00:32:44,431 --> 00:32:47,133 is because the fusion of taco 762 00:32:47,167 --> 00:32:49,302 and my Vietnamese culture in this dish. 763 00:32:49,336 --> 00:32:51,438 Foo, I'll tell you this, we're looking for both 764 00:32:51,438 --> 00:32:53,173 that visual that's going to pull you in 765 00:32:53,206 --> 00:32:55,342 when you're watching it, and also the flavor. 766 00:32:55,408 --> 00:32:57,143 And without having tasted it yet, I can tell you 767 00:32:57,177 --> 00:32:59,713 it really doesn't have that virality factor to it. 768 00:32:59,713 --> 00:33:01,915 Gordon: Yeah, listen, visually, it looks a little bit messy. 769 00:33:01,915 --> 00:33:03,616 We're trying to eat with our eyes, right? 770 00:33:03,683 --> 00:33:05,452 It does sort of read slightly confusing. 771 00:33:05,452 --> 00:33:08,922 - So we'll swipe quickly on that one, trust me. - Yes, Chef. 772 00:33:08,955 --> 00:33:10,323 - Shall we? - Yep. 773 00:33:10,357 --> 00:33:11,891 Gordon: And what do you you suggest? 774 00:33:11,925 --> 00:33:13,827 Building one out in the lettuce cup? 775 00:33:13,860 --> 00:33:15,862 It gives you two options. You could either pick it up 776 00:33:15,895 --> 00:33:18,565 or cut it in half if you're splitting it, and then eat it. 777 00:33:25,939 --> 00:33:27,941 This tastes better than it looks. 778 00:33:27,974 --> 00:33:29,309 I get sweet. I get sour. 779 00:33:29,342 --> 00:33:31,311 It's fragrant with all those different herbs. 780 00:33:31,344 --> 00:33:33,480 - And I really like the flavors here. - Thank you, Nick. 781 00:33:33,480 --> 00:33:35,482 I think it's more confused than viral. 782 00:33:35,482 --> 00:33:39,753 But those tones of your cooking ability is there, 783 00:33:39,786 --> 00:33:42,756 but it's not shining because there's too much going on. 784 00:33:42,789 --> 00:33:45,325 I mean, the only chance this dish has got of going viral 785 00:33:45,358 --> 00:33:49,362 - is if I was blind. - Yes, Chef. 786 00:33:49,396 --> 00:33:52,098 It's just kind of put together in a way 787 00:33:52,098 --> 00:33:53,500 that's difficult to eat. 788 00:33:53,500 --> 00:33:56,102 Some of the flavors here are really good. 789 00:33:56,102 --> 00:33:58,471 It's just, I have to find that bite, you know? 790 00:33:58,505 --> 00:34:01,775 - And, like, it doesn't just come together for us. - Yes, Chef. 791 00:34:01,808 --> 00:34:03,810 I get it with you, because you're going to deliver the flavor. 792 00:34:03,877 --> 00:34:06,146 But what I'm reading here is you're throwing in 793 00:34:06,212 --> 00:34:08,148 everything but the kitchen sink in here. 794 00:34:08,181 --> 00:34:12,686 And sometimes these dishes need to be a little bit more focused. 795 00:34:12,752 --> 00:34:15,855 - Thanks, Foo. - Understood. Thank you. Thank you. 796 00:34:18,525 --> 00:34:23,496 The bottom dish from Team Africa, please come forward... 797 00:34:26,599 --> 00:34:28,268 Peter. 798 00:34:28,301 --> 00:34:31,103 Peter:Back in the bottom, so close to top ten, 799 00:34:31,137 --> 00:34:32,405 it just doesn't feel great. 800 00:34:32,438 --> 00:34:34,440 I put myself on my plate tonight, 801 00:34:34,507 --> 00:34:38,143 I stand behind my dish, and I'm ready to ride for it or die for it. 802 00:34:38,143 --> 00:34:39,813 Today we have a plantain funnel cake, 803 00:34:39,846 --> 00:34:43,283 flamb\ed plantains, puff puff, coconut chantilly cream, 804 00:34:43,315 --> 00:34:45,217 and a strawberry coulis. When I think of viral dishes, 805 00:34:45,251 --> 00:34:48,088 you have the experience of going to state fairs and getting funnel cakes, 806 00:34:48,121 --> 00:34:51,424 humble ingredients that you can grab from your home or anywhere you need. 807 00:34:51,424 --> 00:34:53,460 Um, it's able to be used by anybody. 808 00:34:53,525 --> 00:34:55,829 The plantain funnel cake, smart idea. 809 00:34:55,862 --> 00:34:59,032 But it does not look attractive. That's the issue. 810 00:34:59,032 --> 00:35:00,433 - Yes, Chef. - Shall we? 811 00:35:00,433 --> 00:35:03,036 You caramelized the plantains. 812 00:35:03,069 --> 00:35:04,671 - Was it rum? - Yes, Chef. 813 00:35:10,577 --> 00:35:13,847 So, Peter, I mean, as a simple dish, it's a little bit greasy. 814 00:35:13,847 --> 00:35:16,182 The difference between the puff puff and the funnel cake, 815 00:35:16,182 --> 00:35:18,151 I have a hard time distinguishing on my palate. 816 00:35:18,184 --> 00:35:19,285 It's kind of like the same thing. 817 00:35:19,319 --> 00:35:21,187 Tiffany: If you're going to flamb\ 818 00:35:21,187 --> 00:35:23,123 and you're going to have something go viral, 819 00:35:23,156 --> 00:35:26,326 I almost wish you would have just lit that sucker on fire for us, 820 00:35:26,359 --> 00:35:29,863 and we enjoy the sauce from the plantains 821 00:35:29,896 --> 00:35:33,566 and the rum, and, you know, threw some cinnamon on top of the sparks 822 00:35:33,600 --> 00:35:36,469 to see all of that kind of happening in the flamb\, 823 00:35:36,503 --> 00:35:40,206 and then we would have had more of a viral sensation. 824 00:35:40,240 --> 00:35:43,476 - But here it feels a bit flat. - Thank you, Chef. 825 00:35:43,476 --> 00:35:45,078 There are elements on here that could work. 826 00:35:45,111 --> 00:35:46,446 Let's get that absolutely clear. 827 00:35:46,479 --> 00:35:49,015 It just needs to be rethought out. 828 00:35:49,015 --> 00:35:51,017 Nick: I like the funnel cake, but if you were to redo it, 829 00:35:51,051 --> 00:35:54,187 I would tell you, make some sort of, like, banana cream, 830 00:35:54,220 --> 00:35:55,622 put it through the funnel cake, and highlight 831 00:35:55,622 --> 00:35:57,590 - the plantains themselves. - Thank you, judges. 832 00:35:57,624 --> 00:35:59,559 - Thanks, Peter. - Thank you. 833 00:36:03,630 --> 00:36:07,100 Okay, finally, the bottom dish from Team Americas. 834 00:36:07,100 --> 00:36:08,902 Looking around at all the dishes tonight, 835 00:36:08,902 --> 00:36:13,373 this one clearly didn't have the viral potential 836 00:36:13,373 --> 00:36:15,108 that we were looking for, unfortunately. 837 00:36:15,141 --> 00:36:17,210 Please come forward... 838 00:36:27,654 --> 00:36:30,824 Okay, finally, the bottom dish from Team Americas. 839 00:36:30,857 --> 00:36:34,294 Please come forward, Maria. 840 00:36:36,129 --> 00:36:37,931 I am really disappointed right now. 841 00:36:37,964 --> 00:36:42,936 I know my plate looks beautiful, but at the same time, 842 00:36:42,936 --> 00:36:46,673 I'm concerned about the texture of this octopus. 843 00:36:46,673 --> 00:36:48,274 Okay, Maria, tell us what you made. 844 00:36:48,308 --> 00:36:50,677 Maria: I made baby octopus rice. 845 00:36:50,677 --> 00:36:54,214 It has bell peppers, onions, garlic, 846 00:36:54,247 --> 00:36:57,550 and it's very popular in the coast of Bahia, where I'm from. 847 00:36:57,550 --> 00:36:59,686 I thought it would be really cute 848 00:36:59,686 --> 00:37:02,322 with the little octopus on top of the rice. 849 00:37:02,355 --> 00:37:04,457 Well, I'll tell you on a positive note that it looks like a dish 850 00:37:04,524 --> 00:37:06,559 that I would want to sit down and have for dinner. 851 00:37:06,593 --> 00:37:10,497 - Mm-hmm. - But I do fear that it misses that wow factor 852 00:37:10,497 --> 00:37:13,700 that you're looking for in something that you want to be visual and viral. 853 00:37:13,700 --> 00:37:16,136 - I understand. - Let's taste it. 854 00:37:16,202 --> 00:37:20,073 - Why did you put them in the pressure cooker, Maria? - I thought it would be tender. 855 00:37:20,106 --> 00:37:23,109 When I do them in a regular pan on top of the stove, 856 00:37:23,109 --> 00:37:27,681 - it doesn't get the texture I want. - Tiffany: Okay. 857 00:37:27,714 --> 00:37:30,250 I think that what's going on here is the rice component 858 00:37:30,283 --> 00:37:33,720 has really nothing to do with the rest of the seafood component of the dish, 859 00:37:33,720 --> 00:37:35,989 - and it just doesn't come together. - Thank you. 860 00:37:36,022 --> 00:37:37,924 - I just wish you would have done more. - Mm-hmm. 861 00:37:37,924 --> 00:37:39,325 I know that you made rice. 862 00:37:39,325 --> 00:37:41,194 I understand that you braised 863 00:37:41,227 --> 00:37:42,595 and pressure cooked the octopus, 864 00:37:42,629 --> 00:37:45,465 but even getting some crispy bits on the octopus, 865 00:37:45,498 --> 00:37:47,334 finishing it with some type of sauce 866 00:37:47,367 --> 00:37:49,102 to beef up the whole dish, 867 00:37:49,169 --> 00:37:51,338 it just feels a bit lackluster. 868 00:37:51,371 --> 00:37:54,741 - Appreciate that. - These octopus on a skewer, 869 00:37:54,741 --> 00:37:56,609 grilled for 30 seconds each side, 870 00:37:56,643 --> 00:37:58,345 would be so much more attractive. 871 00:37:58,345 --> 00:38:00,213 Sadly, this octopus, because it's been 872 00:38:00,246 --> 00:38:02,015 in the pressure cooker, is so overcooked. 873 00:38:02,048 --> 00:38:05,752 But the rice is delicious. There's no two ways about that. 874 00:38:05,752 --> 00:38:09,589 It did miss the mark on that viral aspect, 875 00:38:09,622 --> 00:38:12,225 but on a different night in a totally different challenge, 876 00:38:12,225 --> 00:38:13,493 I could see it doing very well. 877 00:38:13,526 --> 00:38:15,495 - I understand. - Thank you, Maria. 878 00:38:15,528 --> 00:38:16,796 - Thank you. - Thank you so much. 879 00:38:20,867 --> 00:38:22,202 Foo, Peter, and Maria, 880 00:38:22,235 --> 00:38:24,404 unfortunately, now we must decide 881 00:38:24,471 --> 00:38:26,940 which one of you, sadly, is leaving the competition. 882 00:38:26,973 --> 00:38:28,942 Thank you. 883 00:38:30,677 --> 00:38:33,246 Maria's, I'm trying to salvage something. 884 00:38:33,279 --> 00:38:35,181 - Not much to salvage. - And honestly, 885 00:38:35,215 --> 00:38:37,784 I don't feel like Maria did enough work in 60 minutes. 886 00:38:37,784 --> 00:38:40,754 I think it's a very hard dish to defend. 887 00:38:44,691 --> 00:38:48,528 Oh, boy, Peter's. Why so much fried food on there? 888 00:38:48,561 --> 00:38:50,563 - Which is the biggest turn-off. - It's too much. 889 00:38:50,630 --> 00:38:52,799 - It didn't feel viral enough. - Joe: He didn't do enough. 890 00:38:52,799 --> 00:38:55,201 Peter's a smart guy. He's a better cook than that dish. 891 00:38:55,235 --> 00:38:57,704 Gordon: So, Foo, in terms of presentation, I was confused. 892 00:38:57,771 --> 00:38:59,539 Where were we going with that? 893 00:38:59,572 --> 00:39:01,541 Tiffany: I'm not really sure he knew where he was going. 894 00:39:01,574 --> 00:39:03,076 Yeah. I mean, listen, let's be honest. 895 00:39:03,109 --> 00:39:05,011 There's no way that dish is getting viral, is there? 896 00:39:05,011 --> 00:39:06,513 Mm-mm. 897 00:39:08,081 --> 00:39:10,016 - Joe: Yes, I agree. - Gordon: We agree? Shall we? 898 00:39:10,016 --> 00:39:12,652 - Let's go. - ( exhales ) 899 00:39:16,890 --> 00:39:18,558 Foo, Peter, Maria, 900 00:39:18,591 --> 00:39:21,928 after discussing all of your dishes together, 901 00:39:21,995 --> 00:39:24,264 we are all in agreement. 902 00:39:24,297 --> 00:39:26,433 The home cook that will be leaving 903 00:39:26,466 --> 00:39:29,636 the MasterChef kitchen tonight, sadly is... 904 00:39:34,040 --> 00:39:38,111 - Maria. - Sorry. 905 00:39:38,111 --> 00:39:41,314 Foo, Peter, head back to your stations, please. 906 00:39:41,348 --> 00:39:43,650 Thank you, you guys. Thank you. 907 00:39:45,752 --> 00:39:48,588 Thank you. Thank you, thank you. 908 00:39:48,621 --> 00:39:52,692 Maria, you came in to this competition dancing. 909 00:39:52,726 --> 00:39:55,562 You lit up the room, and we've loved your spirit 910 00:39:55,595 --> 00:39:57,330 and the attitude ever since. 911 00:39:57,330 --> 00:39:59,532 Thank you for giving me this opportunity. 912 00:40:01,735 --> 00:40:05,372 - Thank you. - Come and say goodbye. Come on. 913 00:40:05,405 --> 00:40:07,507 - Thank you. I appreciate you so much. - All right, Maria! 914 00:40:07,574 --> 00:40:08,875 - Thank you, Tiffany. - Oh, my God. 915 00:40:08,875 --> 00:40:10,477 Maria: I appreciate you. Thank you. 916 00:40:10,510 --> 00:40:11,745 Thank you so much, Chef Gordon. 917 00:40:11,745 --> 00:40:13,079 Wait, wait, wait. Come here, girl. 918 00:40:13,079 --> 00:40:14,381 You've been amazing. 919 00:40:14,447 --> 00:40:16,483 This is not the last of Maria, okay? 920 00:40:16,516 --> 00:40:19,152 - Yeah! - Maria! 921 00:40:19,152 --> 00:40:21,388 Maria:I'm feeling a little sad that I'm going home, 922 00:40:21,454 --> 00:40:25,291 but at the same time, I'm just beyond proud 923 00:40:25,325 --> 00:40:28,395 of everything I've accomplished here on "MasterChef." 924 00:40:28,461 --> 00:40:31,898 - Hello. - Gordon: I can't change anything here. 925 00:40:31,898 --> 00:40:35,969 - Resounding yes. - Oh, my God! Aah! 926 00:40:38,772 --> 00:40:41,741 I am so proud to have represented Brazil. 927 00:40:43,443 --> 00:40:46,646 To show my culture, my flavors, it means the whole world to me. 928 00:40:46,646 --> 00:40:48,314 It's humble cooking at its best. 929 00:40:48,314 --> 00:40:51,351 You took one of the biggest risks, and it came out perfect. 930 00:40:51,384 --> 00:40:52,686 Thank you. 931 00:40:52,752 --> 00:40:55,522 This opportunity, it's just incredible. 932 00:40:55,522 --> 00:40:57,691 I can walk with my head held high. 933 00:40:57,757 --> 00:41:01,661 - Thank you, Maria! Come on. - Aww, yeah! 934 00:41:01,661 --> 00:41:03,430 - Whoo! - Whoo! 935 00:41:03,496 --> 00:41:04,698 Maria! 936 00:41:06,566 --> 00:41:08,568 - Gordon:Next time... - Oh! 937 00:41:08,635 --> 00:41:11,538 - This is crazy. -...the top ten kicks off 938 00:41:11,571 --> 00:41:12,672 with a "MasterChef" classic. 939 00:41:12,706 --> 00:41:14,774 - The tag team! - Oh, my. 940 00:41:14,808 --> 00:41:19,546 You will be cooking dishes based on our fondest food memories. 941 00:41:19,546 --> 00:41:21,381 But there's a twist. 942 00:41:21,414 --> 00:41:23,516 You get to choose your own partner, 943 00:41:23,550 --> 00:41:26,786 because tonight is a double elimination. 944 00:41:26,820 --> 00:41:29,222 Dave: I am starting to panic. 945 00:41:29,222 --> 00:41:32,926 - Switch! - Foo, worry about the shepherd's pie! 946 00:41:32,959 --> 00:41:34,561 They must succeed as one... 947 00:41:34,561 --> 00:41:35,829 I need to slice two lemons how? 948 00:41:35,862 --> 00:41:37,430 I don't give a ( bleep ). Just slice one. 949 00:41:37,464 --> 00:41:39,366 - That is not the way. - It's horrible. 950 00:41:39,399 --> 00:41:41,701 -...or the pressure could break them both. - ( bleep ) 951 00:41:41,701 --> 00:41:43,570 - It's a little burned. - ( Peter groans ) 952 00:41:43,603 --> 00:41:46,172 - What is Aishu doing? - Leave it, leave it, leave it! 953 00:41:46,172 --> 00:41:47,941 - Switch! - Oh, my God!