All language subtitles for MasterChef.US.S16E14.1080p.HEVC.x265-MeGusta[EZTVx.to]

Gordon:
Previously on "MasterChef:
Global Gauntlet,"

- The tag team!
- You will be cooking dishes

based on our fondest
food memories.

So you get to choose
your own partner.

Jaime and I can win
this challenge.

- Switch!
- This is not hot enough.

Leave it, leave it,
leave it, leave it!

- Oh, man.
- Jake, it looks so good.

It looks really good!
I am ecstatic to have Dave
as a teammate.

- It feels like Gordon's dish.
- Thank you, Chef.

Congratulations, Pink Team,
Dave and Jake.

We are feeling on top
of the world right now.

Aishu and Jaime,
it's like a giant zit.

The two cooks leaving
the competition tonight,

Jaime and Aishu.
Say goodbye.

Tonight on "MasterChef:
Global Gauntlet"...

The wall is back
with a vengeance.

...the top eight take on
a gigantic challenge.

Together you must make
two identical dishes

without ever being able
to see your partner.

Buckle up, guys!
Here we go!

This is when the rubber
meets the road.

- Basia!
Rest the salmon in the oven!
- No! Mine's done!

- Use the smaller
ends of the pork.
- Can't hear (bleep).

- Jake, how are we plating?
- Get it on the plate!

- Hold on, hold on, hold on.
- Hurry hurry!
There's no holding!

- Jeez.
- Not really very similar.

Is it well done?
Is it medium? Or is it rare?

This is burnt. I'm not here
to taste burned food.

(bleep)

(music playing)

(music continues)

Ooh. The wall!

Tiffany:
Love this day!

It's a big one.
Come on, top eight!

- What a night.
- This is my favorite challenge.

It's so chaotic!

- Oh, goodness.
- Oh, my gosh.

- Oh, yay! The wall!
- Oh, my gosh.

- It's the wall.
- Oh, my gosh. It's huge.

- (exhales)
- Oh, my God.

This wall is gigantic.
It's thick.

You cannot see anything
on the other side.

And it's daunting.
This is going to be so chaotic.

It's going to be so loud.
It's going to be confusing.

- It's gonna be high stress.
- Welcome back.

Everything that you're scared
of happening in a kitchen,

you know for a fact
is going to happen right now.

Good evening. Good to see you.
We're now down to the top eight.

- Give yourselves a big
round of applause. Come on.
- Yeah!

- Whoo!
- But listen carefully,

because after tonight,
there'll only be six
talented home cooks left.

It's time for another
double elimination.

- Oh, it's serious.
- But just so you know,

those two individuals
don't necessarily have to be
on the same team.

- (gasps)
- Mm.

Guys, tonight you take
on the wall.

It's a challenge that has left
many "MasterChef" competitors

quaking in their boots
because of the sheer chaos

that this gigantic wall brings
into the MasterChef kitchen.

- It's 80 feet long.
- Oh, my God.

Tiffany: Eight feet tall,
and it's covered end to end

with over two tons
of kitchen equipment.

- Oh, boy.
- Damn, guys.

- This is insane.
- Tiffany: So listen up.

For this challenge,
you will be paired up

with another home cook,
and together you must make
two identical dishes

without ever being able
to see your partner.

- Oh.
- Gordon: Now, Dave and Jake,

you guys
won the tag team challenge
last time round.

So tonight you get
a big advantage.

- You get to pick the teams.
- Good.

And seeing as you worked so well
together last time round,

would you like to stay together
or split off?

- Okay, yeah.
- We can do that.

- All right,
I think we've decided.
- Please.

Yes, so we will pick a new
partner for this challenge.

- Interesting.
- Wow.

Gordon: Right, Dave,
put on the red apron,

and, Jake, a yellow apron,

and come stand over here
beside us.

On one hand, Dave and I
work super well together
in team challenges.

On the other hand, I don't know
his cuisine very well,

and I'm sort of
thinking right now that
we could both put ourselves

in a good position
to reach the top six

if we pair off with cooks
that we know we work well with.

- An interesting mix.
And what else do you think?
- I like that. I like that.

You have to do the wall
and you don't pick your partner.

- However, I'm thinking
about causing some chaos.
- Interesting little conflab?

- Yes.
- Yeah.

Good. Right, Dave, tell us,

who's joining you
on the red team?

This individual,
I have worked with very closely

throughout this competition.
So for that reason,

- I'm picking Heidi.
- Wow. Please, Heidi,
pick up your red apron.

- Very happy for you.
- I'm happy for me, too.

- Okay. Jake?
- I am choosing a cook

that I know is very strong
in this competition,

- Julia.
- Wow. Julia, put on
the yellow apron.

This is crazy.

Julia, how does that
make you feel?

He's a very strong cook,
and I love his ideas,

so I'm excited to be able
to work with that.

Love it. Right.
So we got Peter, Tkaiya,
Foo, and Basia left.

Please tell us
who the Blue Team are.

So I think these two individuals
have a very different energy,

and so I think
it would be a very interesting
pairing to see

Tkaiya and Basia cook together.

- Wow.
- Gordon: Wow.

Love that. Okay.

Right, Peter and Foo,
put on your pink aprons.

- Great job.
- Thank you, Chefs.

Let's do it.
I'm feeling a little bit nervous

about being paired with Pete
because he generally is
not the most talkative.

But in this particular
challenge, you definitely
need to speak up.

Okay, this is important.
Now we need to feature

a protein, at least two sides,
and one sauce.

Okay, you'll have one hour

to cook two dishes
that look and taste identical

despite never being able to see
your partner or their dish.

You all will get five minutes
in the pantry

- to plan your dish and then
select your ingredients.
- Okay.

- Understood? Right.
- Yes, Chef.

Cook as if your life
depends on it, because at
the end of the night,

the two worst cooks will be
leaving the competition.

The very best
of luck to you all.

Your 60 minutes start now!

- Let's go, guys!
- Let's go!

- Let's go.
- (overlapping chatter)

Sure, sure, let's do
pork tenderloin.
Do you want to stuff it?

Oh. Like, yeah, we can.

Okay.

What if we did seared scallops?

We do scallops
and we likely couldn't do

- the mushroom scallops.
- Do you want to do both?

Two minutes until
the pantry doors are closed.

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

- Hurry up.
- Let's go, guys! Come on!

- Grab the whole thing
and we'll split it.
- Okay.

- Lemongrass.
- Beautiful!

- I got orzo.
I put it in your bag already.
- Okay.

60 seconds till
that pantry's closing!

- I got mushrooms for us.
- We need mascarpone.

Oh, my God.
Heidi, I don't see it.

- Cauliflower. Fennel.
- Here, Basia.

- What else do we need?
- We got the balsamic.

We got the chicken stock.
We've got sugar.

- We got the nutmeg.
- My heart is pounding.
Yeah, nutmeg. Okay.

- Okay.
- Five, four, three, two, one.

- Gordon: And out!
- Tiffany: Grab it and go!

- Pantry is closed. Out.
- You got the mushrooms?

- Watch it. Watch it.
- Got you. Okay, cool.

- Okay, Heidi. Oh, my God.
- Let's go! Let's go!

This is a sick challenge, bro.
Who thinks of this stuff?

- My goodness.
- Heidi, what are we
starting with?

I'm gonna start on the pork.
We're gonna butterfly it
and stuff it.

- Tkaiya, where are you?
- All right, so here's
what we're gonna do.

Salmon skin side down
so it's crispy.

- Okay, let me get started.
- Julia.

- All right, Jake.
What do you need?
- You got tomato?

I did not grab tomatoes.

- (bleep)
- The sauce calls for tomatoes.

We're gonna pivot.
We're gonna blend it
with cream instead.

- Use white wine
vinegar for acidity.
- All right.

How exciting is this?
Top eight and the wall is
back with a vengeance.

Oh, I love the wall.

Joe:
It's the most similar thing

to cooking in
a live restaurant, right?

- Sure.
- They're yelling, the chaos,

- the intensity of it all.
- Buckle up, guys! Here we go!

- All right, perfect!
- (overlapping shouting)

Foo, we got to
let that reduce down.

- All right, Julia, you ready?
- All right, here, Jake!

Got 'em. Perfect.

- Go.
- Go!

- Come on.
- Go!

- Come on, one more.
- Yo, this is like a circus act.

They are throwing things
over the wall already.

- Seconds in.
- Dave!

- Yeah?
- I'm throwing you a mallet.

Oka-- oh, I can get one.
Don't throw the mallet.

- Okay, okay, okay.
- No, throw the mallet!

So, Dave and Heidi,
both from Africa.

Tiffany:
They both are strong cooks.

They have good sense
of cooking and technique.

But do you think it'll be
led by Dave or--

Joe: Oh, I think Heidi
is the dominant force.

Dave, I'm putting
three sprigs of thyme.

Okay, I'm cutting the pork.
Hold on.

- Okay, okay, okay.
- Do you have lemongrass for me?

Yes, I got it.
Do you need it?

- Yeah.
- Peter and Foo,
that was a direct hit,

wasn't it,
from Dave and Jake?

I think Peter poses
a big threat.

And Foo is sort of still
floating in the middle
of the competition.

I sliced a chili on a diagonal,
nice and thin.

- It's just for the garnish.
- Slice the asparagus
diagonal on a bias?

- Negative. Slice the--
- Heard.

No, no, no, no, no!

Slice the red chili.

- Heard. Got it.
- You said quarter onion?

- Quarter onion, yes.
- (overlapping shouting)

I think that Jake and Julia
have a big advantage
because they're the same age.

Maybe they have
the same reference points.

You see how Julia's stock
has risen over the last
couple of weeks,

and then I think
of the craziness that Jake
comes up with.

I think that is a match
made for success tonight.

Are you deglazing with wine?

- White wine, about a half cup.
- Half cup. Heard.

- Basia?
- Yes?

We should start the sauce now,
the lemon caper sauce.

- Okay, got it.
- The Blue Team,
Tkaiya and Basia.

Culturally,
technique-wise, experience,

they couldn't be
more opposite.

Could that work in
some kind of crazy way?

I am hoping that Tkaiya steps up

and leads this because Basia
does need guiding.

The scotch bonnet
goes in the what again?

Scotch bonnet is going
in the sauce

- that you're making.
- Okay, got it.

10 minutes gone,
50 minutes remaining.

- Dave. You good?
- Yes, Heidi? I'm good, yeah.

Tiffany: Dave and Heidi,
one thing I'm already seeing

is Heidi is miles ahead,

and Dave is behind
trying to catch up.

I'm cooking my mushrooms
and shallots and the garlic.

Got it. Is it already in?

I'm saut\ing it now in the pan

- with pepper and salt.
- (bleep)

- That's a problem.
- Dave:
- In this challenge,

we have to be absolutely in sync

with one another every
single second to succeed.

- Heidi, I'm starting
the mushroom.
- Okay.

The last thing I want to do
is fall behind.

(bleep)

If our timing is off
in the wall challenge,

we could be going home.

- Dave, are you okay?
- Oh, my God.

Dave!

(overlapping shouting)

- Oh, my God.
- Dave!

- Hold on, Heidi.
- Okay, I'm just finishing
my prosciutto with my pork.

Oh, my God.

In order for Heidi and I
to succeed tonight,

we need to be in sync.
We need to be communicating.

Okay, Heidi, have you started
on the sweet potatoes?

Okay, I'll do that next.
Are you done with your meat?

- It's pounded out.
- Okay.

And as long
as I can catch up,

I think we can survive
this challenge.

- Fingers crossed.
- Oh, my God.

Gordon:
Guys, 15 minutes gone.

We're down to 45 minutes
to go, guys. Let's go!

- All right,
are you ready to deglaze?
- Yep, heard.

Tonight, we have
the formidable wall.

This wall is insane.

Gordon:
This is a really good way
of seeing them communicate,

because everything they do
needs to be done in sync.

Basia, we're getting
started on the fennel.

- Yes.
- I'm thinking we can blanch it,

and then, like, caramelize them.

- Okay.
- Let's go, let's go, let's go.

All right, Jake,
we have 40 minutes!

- 40 minutes, heard.
- Gordon: Jake.

- Hello, Chef.
- So tell me about the dish.

We're going to be
doing sea scallops and
mushroom scallops

and an almond sauce
and a lemon caper orzo.

Tell me about
this almond sauce.

The almond sauce
is going to be kind of

a Mexican almond sauce.

The base is going to be
from almonds, capers,

and then we're going to blend it
with a little heavy cream.

Right, and make sure
that orzo is elevated.

- Yes, Chef.
- You know how bland
that can be, yes?

- Yes, Chef. Yes, Chef.
- Very best of luck.

- Thank you, Chef.
- Heidi?

- Yes!
- Did you roll your pork first?

I stuffed it, I rolled it,
and then I wrapped it
in the prosciutto.

Okay, thank you.

- Peter. You're with Foo.
- Hello.

- What do you think of that?
- I'm very excited.

Foo's a rock star. You know,
he can give an opinion,

but he can also take advice.

I want to know what
y'all planning to make though.

A miso-glazed salmon.

We're going to pair it
with a cauliflower pur\e,

blanched and seared asparagus,
roasted mushrooms,

and then a lemongrass
beurre blanc.

- Pete, you there?
Yo, Pete, let's go!
- I'm coming, bro.

Talk to him.
We're just hear to listen.
Go ahead.

What we need to do
is our beurre blanc,

and we need to get
our asparagus ready.

- Heard.
- Foo!

- Hey, Joe. Hey, Chef.
- Let's make sure that

you're making the same dish.
So what's the dish?

We got a salmon miso glaze.
We got a cauliflower pur\e.

And then we have, um, uh--

These are not
trick questions, Foo.

I thought you had some kind of
beurre blanc or something.

Yes, I'm sorry.
A lemongrass beurre blanc.

- Oh, wow!
- Thank you, Chef.

Thank you for jogging my memory.

Foo, you need
to know these things.

Yes, you're absolutely right.

What temp are you cooking
the salmon to, Foo?

- Medium-rare, Chef.
- Medium-rare. Heard.

Make sure everybody's
on the same page, right?

- Yes, Chef. Thank you, Chef.
- Good luck.

Basia, am I reducing
with the white wine first
or the vinegar?

- Do it together, equal parts.
- Did you measure it?

No! Just gotta eyeball it.

Okay, I'm going to measure mine.

- Gordon: Right, Dave.
- How are you doing?

How are you doing,
more importantly?

You know, I'm trying.
Heidi and I decided to do
something very ambitious.

We're making
a pork tenderloin roulade,

sweet potato pur\e, asparagus,
and a blackberry balsamic sauce.

Young man, I mean, honestly,
of all the things tonight, this?

You're going to
a completely different level.

If it comes off, showstopper.
Just be careful.

When you're doing
a pork tenderloin,
it's got no fat in there.

- Gotcha.
- And let it rest before
you slice that, yes?

- Yes, Chef. Thank you.
- Very best of luck, yes?

- Tiffany: Hey, Basia.
- What's the dish?

We are making
a crispy skin salmon,

a lemon caper
scotch bonnet sauce,

purple cauliflower pur\e,
and a roasted fennel salad.

One thing, Basia, I'm worried
about is the salmon, right?

Making sure you both
cook it to the right
temperature of doneness.

- It's gonna be medium rare.
- You can't be medium-well
and hers is medium-rare.

- It's gotta be medium-rare.
- You gotta make sure y'all on
the same page with that.

- Same page at the same time.
- All right, good luck, Basia.

All right, thank you.
All right!

30 minutes gone!
30 minutes to go!

- Halfway!
- Peter: Very nice.

Jake, I'm gonna need you to
throw that ancho chili
over, yeah?

- Heard! Coming!
- Thank you.

So, Jake and Julia,
they're doing a sort of play

on a vegan scallop dish.

One side of the plate
are these roasted mushrooms,

next to roasted scallops,

with a lemon orzo pasta
in the middle.

Joe: Wow. You know,
to take unfamiliar things

like faux scallops
made out of mushrooms
in a challenge like this

where they have to appear
the same is a very big risk.

Because it has to be
a perfect balance between
communication and focus.

- Yep.
- The sweet potatoes cooking?

Yeah, mine's cooking.

And I'm starting on
my blackberry sauce.

Okay, I'm starting now.
I'm starting now, Heidi.

Dave and Heidi,
guess what they're doing?

A pork tenderloin
wrapped in prosciutto

with a sweet potato pur\e.

Heidi, I can't believe I agreed
to doing a roulade with you.

- I know, right?
- Insane.

Doing a roulade,
with so much knife skill and
technique, is a big risk.

Would you pick something
that has so much manual labor
in it, you know?

- No.
- You ready to catch?

- Throw it. Go.
- Go!

I tossed you
half the mushroom.

Let's get it in the oven
on 350, all right?

Heard, heard, heard, heard,
heard, heard.

Foo and Peter are making
a pan-seared salmon,

a lemongrass beurre blanc,
a cauliflower pur\e.

Peter's definitely leading.

But then after
we spoke with Foo,

I'm not really sure
that they both are in sync

- in the cooking right now.
- Oh, boy, oh, boy, oh, boy.

Hey, Foo, got to do our salmon
in about seven, eight minutes.

- Heard. Got you. Heard you.
- Basia!

Add a little bit of garlic
and onion powder to the sauce!

Got it. Heard!

Tkaiya and Basia,
they're using salmon as well.

Pur\e of a cauliflower,
a lemon caper sauce.

- How are they
cooking the salmon?
- Medium-rare, crispy skin.

- Okay, interesting.
- Yeah.

And is Basia distraught?
Is she--

- Is she?
- No, she's very focused.
She's very energetic.

- Keeping her frenetic nature
a little bit in check.
- Good.

- Great.
- Basia!

- How does the sauce taste?
- (bleep)

It broke. My sauce broke.

- Basia!
- Hold on!

- Basia!
- Mine's broken.

- You got it.
Redo the sauce now!
- Got it.

Basia:
I still have a lot
of stuff to do.

The fennel is not done.

The cauliflower pur\e
is not finished yet.

And the salmon
still needs to get done.

I don't know if
I'm going to have enough time
to make another beurre blanc.

Basia, make sure that sauce
is not broken!

If I don't save
this beurre blanc sauce,
we're going to lose.

We have 22 minutes!
Please, Basia!
We can't go home today!

- I got it!
- Please! Let's go, Basia!

(bleep)

- (overlapping shouting)
- Basia...

Basia: I'm going!

I'm trying to fix
this beurre blanc sauce,

and I want it to be right.

I'm working,
and I'm whisking.

How is the sauce?

My sauce is so much better!

- How's the fennel looking?
- Let me check. It's good!

- Dave, your pork's
going in, right?
- I didn't put it in.

Yes, put it on!
We're running out of time.

- Sorry!
- Get a good sear on it.

I got you!
Can't hear (bleep).

Gordon: 40 minutes down,
20 minutes remaining.

- Let's go!
- Foo, all right, you ready?

Mushroom in the oven right now.

- All right.
Mushrooms are in the oven.
- Beautiful.

All right, Basia,
I'm throwing you the curry!

- Coming!
- Basia.

- Thank you. Sorry, Chef.
- What the (bleep).

- Tkaiya: Did you got it?
- Yes, I got it.

You almost hit Chef Gordon.

Don't worry about that.
The two sides, what are they?

We have purple
cauliflower pur\e

and then we have fennel
in the oven.

You've got just over
15 minutes to go.

Look at me.
Focus on that salmon, please.

- Yes? Good luck.
- Thank you. Heard, Chef.

We got to get
the salmon on, Foo.

Heard. Salmon going.

- Skin side down. Beautiful.
- Heard.

Basia, put black pepper on
the flesh side, not on the skin!

- Got it. Heard.
- Right, Tkaiya.

- Hi, Chef.
- So your fennel's in the pan.
Her fennel's in the oven.

What is going on?

Chef, I am doing my best to make
sure we're on the same page.

But someone needs
to take charge.

- Okay, Chef.
- Okay, make sure we get
the salmon on there.

- Cook it skin side down,
nice and crispy.
- Yes, Chef.

- But get her out of Poland.
- Yes, Chef. Okay.

Yes? And back into "MasterChef."
Please, yes?

- Okay. Basia!
- (bleep)

Get the fennel out the oven,
toss it in the pan.

- Got it! Heard!
- You got to hurry up, Basia.

- I know.
- Ten minutes to go.

- Final ten minutes, guys.
- (bleep)

All right, Jake, I'm ready
to drop these scallops.

- Got you. Start them.
- All right.

Come on.

Basia, please cook
the salmon right now!

All right.
I'm putting it in.

Mine's going in the oven, Dave.

Yeah, I'm putting mine in now
for four or five minutes,

- then I'm going to temp it.
- Okay, okay, okay.

- Foo?
- What?

- Mushrooms out the oven.
- You want me to take
the mushroom out yet?

- Yes.
- Heard. Mushroom is out.

- Heard.
- Basia, how's the salmon?

The salmon is good.
I'm about to turn it.

Five minutes to go!

Start plating, guys.
Come on, let's go!

- Now it's going to get intense.
- Yeah.

Joe: This is when
the rubber meets the road.

(overlapping shouting)

- Fooski, it's a white plate.
- Yeah.

- The edges are raised
maybe a half inch.
- Heard!

- Dave!
- Yeah?

I'm grabbing a white plate
with a small lip.

- Okay, Heidi, hold on.
- Basia, how's the salmon?

Hold on.

Oh, (bleep). Salmon's out.

- (bleep)
- Basia!

No! I'm not putting it
in the oven. Mine's done!

- If I put it in the oven,
it's going to be well.
- Heard.

Jake, how are we plating?

In a triangle
like a star of David.

Wait, I don't understand
the plating, bro.

Our communication throughout
this whole challenge
has been spot on.

But of course, when it
comes down to plating,

which is the most crucial
part of this challenge,

- we are falling apart.
- The sea scallops are going to

be on a triangle on top
of the orzo touching.

- Okay!
- Those are the first
three mushrooms.

Nothing is being
expressed clearly.
It's a disaster.

But I need to get it
on the plate,

and I need to just
hope for the best.

Less than two minutes!

Oh, (bleep),
I have to take the string off.

Damn it. Heidi,
I'm worried about the pork.

Use the smaller ends
of the pork, so we make sure
it's cooked properly.

- Fooski!
- Yeah, I'm here.

Let's put some pur\e
next to the mushroom.

We'll do the swoosh
on the plate with the sauce.

Three roulade arced
around like a clock.

Oh, I'm shaking so bad. Okay.

Gordon:
60 seconds, guys. Come on!

Fennel go right in between
the start of the pur\e

- and the salmon.
- Yep!

What do you want me
to do with the sauce?

Put it in three dots
on the outer perimeter

- between the mushroom scallop.
- Heard!

- How you doing? How you doing?
- Hold on, hold on, hold on.

Hurry, hurry.
There's no holding.

- Fooski!
- Got it. Got it.

- All right. The Asparagus.
- Where's the asparagus?

Come to the wall.
Come to the wall.

Gordon: 20 seconds to go!

- Let's go! Come on!
- Get it on the plate!

- We got one more thing,
Foo, and it's the sauce. Yeah?
- Pete! Pete, Pete, Pete.

- What do you want me-- okay.
- Ten, nine, eight...

On the bottom!
Beurre blanc, now!
On the bottom.

- ...six, five...
- Everything salted?

- ...three, two, one!
- Foo, beurre blanc
on the bottom!

Gordon: And stop!
Hands in the air! Wow.

- Oh, my goodness me.
- (bleep)

- All right!
- Yes, Basia!

I'm so happy
I fixed that sauce!

- Yes!
- Whoo!

- Dave, how'd you do?
- Uh, Heidi.

- Is your pork raw?
- I used the end pieces

that don't look as good,
but they were more cooked.

Jake, I hope to God
that I was understanding
what you're saying.

- I hope so, too.
- Fooski! Way to go, baby!

They're gonna build statues
in Vietnam for you, bro.

Pete, you know what?
The beurre blanc.

- Uh-huh?
- I didn't get it on.

- No way.
- Yeah.

He forgot the beurre blanc.
No way.

I couldn't hear you
at the very end.

I can just see my "MasterChef"
dreams slipping away.

(bleep)

Right, all of you, well done.

Tonight, each of you had
to cook dishes that looked

and tasted identical
to your partner's.

Now is the time to finally see
how close you really came.

Right, very carefully,
make your way down to the front.

And remember, tonight,
two of you are going home.

Woof!

Okay.
First up, Dave and Heidi.

- Yes!
- Way to go, Red Team.

- Okay, go, Heidi.
- Here you go, guys.

This was an insane challenge.

I think we did good
as a team.

I know we had some
good communication.

And I'm hoping that's
going to show on our plate.

Dave, why take such a big gamble
with a pork tenderloin

- on a night like tonight?
- It's top eight.

So I wanted to cook a protein
that we've never cooked before,

and I was hoping
to show some skill.

Who was the guiding force
behind the plating?

- Kind of both of us.
- Both of us?

I mean, we kind of decided
that there would be
three pieces of meat.

- And the pur\e?
- Sweet potato pur\e

put at the top
about 2 o'clock and spooned.

Do you think it's going
to look similar?

- I hope so, yes.
- I hope so as well.

- Right, moment of truth.
- Okay.

- Shall we? Here we go.
- Oh, boy.

- Gordon: Wow.
- Joe: Ooh.

- Yours looks a bit neater.
- Close.

Gordon:
Describe the dish, please.

Dave:
So we prepared for you

a prosciutto-wrapped
pork tenderloin

with a mascarpone
mushroom filling,
sweet potato pur\e,

and a sauce of blackberry,
shallot, and thyme.

Well done, first off.
You took a big risk tonight,

and I'm grateful for that risk
in amongst all that chaos.

- Really good job.
- Thank you, Chef. Thank you.

Yeah, I mean,
it's hard to believe

that this was cooked separate
without ever seeing each other.

You have the same amount
of dots.

You have the right
amount of asparagus.

The sear on the prosciutto
looks great.

But, Heidi,
it's a little messy.

But, I mean, there's
so many small elements here
that screams elevated.

Thank you, Chef.

- Shall we?
- Let's do it.

Gordon: Let's see
if it tastes the same.

Wow. Heidi, Dave, first of all,

both dishes
are seasoned beautifully.

Both pur\es are consistent,
seasoned absolutely on-point.

Dave, the pork is cooked
to perfection.

Heidi, some of yours
are cooked inconsistently.

But it tastes and looks like
you were cooking side by side.

- Thank you.
- One thing that's a little
different is the sauce.

So here, your blackberry sauce
is a little bit thicker.

And then for Heidi,
yours was a little looser,

probably closer
to what we would have wanted.

But, I mean,
when we're talking about flavor,

both of these feel like
they were cooked
in the same kitchen.

- Mm-hmm.
- Thank you, Chef.

Joe:
There are some minor details

that are different between them.

But overall,
really kind of incredible.

- Good job.
- Thank you, guys.

- Thank you.
- Good job.

Whoo!

Great job.

Okay, next up, Jake and Julia.

Come on up.

Whoo!

Right now, I'm worried
because I am not confident
my plate looks like Jake's.

I think he struggled with
communicating what this plate
is supposed to look like.

It didn't seem very clear.
So I'm just thinking about

everything that could be
wrong with this dish.

All right. Let's see.

- Joe: Oh, boy.
- Gordon: Jeez.

- Not quite the same.
- (bleep)

Oh, boy.

Please describe your dish to me.

Today for you, we made
pan-seared sea scallops

with king oyster
mushroom medallions

over a lemon caper orzo
with a Mexican almond sauce.

Both dishes look appetizing.

I love the technical drive
behind this dish.

However, two completely
different plates.

And here you
have nine dots of sauce,
and here you have...

Julia: I have three.
That was a miscommunication.

When he said three dots,
I did three dots,
not three dots in between.

- You didn't give
clear information.
- Yes, Chef.

So the aesthetic
on this dish is interesting

because you chose these
monotones of tin and brown.

We had to pivot with the sauce.

In the rush of things,

I forgot to grab tomatoes.

So the sauce was supposed
to be red initially.

- Yes.
- Yes, Joe.

- Shall we?
- Let's do it.

This is interesting
because quite frankly,
I like these dishes,

both of them,
better on my palate
than I do aesthetically.

Julia, yours is
a little bit sweeter.

Jake's, yours is very,
very punchy, very intense.

And it's maybe even your
cultures is coming
through in the dishes.

- Mm-hmm.
- Julia, your scallops are
actually cooked nicely.

Nice caramelization.
Orzo is nicely seasoned,

- the fragrance with the lemon.
- Yes, Chef.

Jake, your scallops are
beautifully cooked one side

and not cooked enough
on the other side.

They actually taste
better than it looks

because of it being brown.

Both have good flavor,
but I think consistency-wise,

- it could have been better.
- Heard, Chef.

- Thanks, guys.
- Thank you.

- Oh, my God.
- (sighs)

Good job, you guys.
Good job.

Okay, Basia and Tkaiya,
please bring the dishes forward.

- Let's go! Whoo!
- I do feel like me and Tkaiya
did do a good job,

but good is not good enough.

Now you've got to be the best.

All right,
do you still feel confident
in the idea of the dish?

Do you have a clear vision
of what's under here?

- Hopefully.
- So how is the salmon cooked?

- You were going for
a medium-rare, medium--
- Medium rare.

Um, well, I want to say
we went for, like,

- a just cooked, not raw.
- What temp?

Well, for me,
I usually just cook my salmon
to just make sure it's--

Tkaiya, you're cooking
for the judges tonight and
someone's going home.

So if you can just be
a little bit more professional,

- it would be
greatly appreciated.
- Okay.

One simple question,
the temp on the salmon.

Is it well done?
Is it medium? Or is it rare?

Um...

All right,
so how is the salmon cooked?

- We're going for
a medium-rare, medium--
- Medium-rare.

Well, just cooked,
not raw, for me.

Is it well done? Is it medium?
Or is it rare?

- It's medium, Chef.
- It's medium.

Just to clarify then,
you cooked it medium-rare

- and you cooked it medium.
- Gordon: Wow.

And that's something
that you didn't communicate?
Or you just--

I told Tkaiya, I said

I'm not putting mine
in the oven,

and I told her to let it rest.

- Did you put it in the oven?
- Yeah.

I kind of rested it
in the oven a bit, yes.

Just to be clear, Tkaiya,

you don't rest anything
in the oven.

- Yes, Chef. Yes, Chef.
- Because the oven's on.

Time for the moment of truth.

Gordon: Oh, dear.

Okay, please describe the dish.

Yes, so today we made
a blackened pan-seared salmon,

curry fennel,
a purple cauliflower pur\e,

and a scotch bonnet
lemon caper beurre blanc.

Woof. Okay, I love blackened
chicken, blackened fish,

especially with that spice.
But the salmon looks hammered.

And I've got two different
types of fennel.

Tkaiya, yours was in a pan.

Basia, your fennel
was in the oven.

Two completely different
styles of cooking.

- You weren't on the same page.
- Yes, Chef.

Shall we?

So, Takaya, you cooked it
skin side down.

So how have you got
all this color on here?
How did that happen?

I think-- I ended up flipping it
after I did skin side down.

- You said medium, right?
- Yes, Chef.

The salmon's well-done.

Basia, let's have a look.

- You promised mid-rare and...
- Mm-hmm.

It's mid-rare.

Oh, ladies. Tkaiya,
your salmon is overcooked
and under-seasoned.

Basia, a little bit
too heavy on the sear,

but your salmon is cooked
beautifully inside.

But I don't get the pur\e
and the beurre blanc

because it's just fat on fat.

It seems here where
both of you should have spent

a little more time is
concentrating on the salmon.

Obviously, both plates
here started with
a pan that's way too hot,

which is why you ended up
with skin that's dark.

Technique is the most
important thing.

If you can't cook it properly,
then that's a problem.

And quite frankly,
it is so rich,

there is no relief
on the plate.

- Thank you, Chef.
- I'm not sure what to say.

I mean, like, it's obvious.

This is burnt,
and this is burnt.

I'm not here
to taste burned food.

I can't taste the seasoning.

It's difficult for me to judge.

Sorry.

- Gordon: Thank you, both.
- Thank you.

Yeah. Oh, boy.
They missed the brief.
Terrible.

Right, Peter and Foo,
carefully make your way
forward. Thank you.

I think Pete and I work
very well as a team,

but the dish requires
a protein, two sides,
and a sauce.

Guess what I forgot?
The damn sauce.

So I will have to hope
that at least both of our
flavors are on point.

Gentlemen, are you happy
with the dishes?

Very happy, Chef.
I did hear at the end

that Foo potentially
left off the sauce,

so a little nervous
about that.

- But besides that--
- He what?

He potentially left
the sauce off?

At the time of plating,

during the chaos
of everybody talking,

I did not hear Peter say
about plating the beurre blanc.

- Did you not know the sauce
needed to go on the plate?
- But Peter doesn't need

- to tell you the sauce goes on.
- Yes.

Foo, you don't need Peter
to sauce your plate.

- Yes, Chef.
- Gordon: Come on.

- Shall we?
- Let's see.

Well, they're definitely
not identical.

Right, Peter,
tell me about the dish.

Today we have
a miso-glazed salmon

with a cauliflower pur\e,
asparagus,

roasted mushrooms,
and a lemongrass beurre blanc.

Okay, visually, clearly, Foo,
you forgot the sauce, yeah?

- Yes, Chef.
- Peter's, yours looks complete.

Nice color on the top,
Foo, with the salmon.

But I'll be honest,
these mushrooms look raw.

Okay, Foo, how long did
you cook these mushrooms for?

- About ten minutes, Chef.
- Ten minutes.

- Joe: No way.
- Gordon: Yeah.

(bleep)

Joe:
No way that was in the oven
for ten minutes.

Foo, how long did you cook
these mushrooms for?

- About 10 minutes, Chef.
- 10 minutes.

- No way.
- I can plant that in my
(bleep) grandma's garden.

Joe:
No way that was in the oven
for ten minutes.

Gordon:
Foo, let's have a look
at your salmon.

A little bit under
medium-rare.

Cook on the salmon, Peter,
was what, please?

- Medium-rare.
- Mm-hmm.

That's medium-rare.

(bleep)

Okay. Foo, your salmon's
colored nicely on top.

After that,
it goes south very quickly.

Sadly, the mushrooms are raw,
asparagus is woody,

pur\e is under-seasoned,
and I am missing a sauce.

- Yes, Chef.
- Peter, your salmon's cooked
nicely, seasoned nicely.

Mushrooms need more cooking.
The sauce is on there.

And it needs that sauce
'cause it cuts the richness.

Yeah, Foo, because
I don't have a sauce,
I don't have much acidity.

Plus, the salmon itself
is very fatty.

It's just out of balance,
for sure.

Peter, I like the beurre blanc
that we have on here,

that the wine has good acidity.

But I still wish
you would have finished
with some type

of maybe zest or something
just to brighten it.

- Thank you, Chef.
- Peter, there are components
of this dish

that make it edible
and balanced and good.

But I don't know, Foo,
I don't know what to think.

This is so obviously raw.

Like, you think you're
going to come here and tell us

you've been doing this
for 35, 40 years,

that you cooked
that for ten minutes,

like, we're going to
fall for it?

It's kind of an insult
to us as judges.

- Thank you, gentlemen.
- Thank you.

- Even the miso didn't lift it.
- No.

- It's like
the miso didn't do anything.
- Yeah.

Guys, there's no
two ways around this.

Joe, Tiff,
and myself need to have

a serious discussion on which
teams deserve to stay,

and, sadly,
which two home cooks will
be heading home.

All of you,
make your way around
to the front

and give us a very
important moment, please.

- Tough one, this one, yeah?
- It was.

- Gordon: Jake, Julia?
- I liked it.

It was good flavor.
Interesting dish.

Gordon:
Heidi and Dave.

Joe: When I saw they were
making a pork roulade,

- I thought it
was the kiss of death.
- Yeah.

They took the risk,
and it paid off.

- It was seasoned well.
They were in sync.
- Yeah. Mm-hmm.

Basia and Tkaiya's,
all over the place.

- Oh, boy.
- Oh, goodness.

Basia's salmon was better
than Tkaiya's.

Joe: Let's just be clear.
Those salmons were burnt.

Oh, my gosh,
they're really talking long.

- Gordon: Peter and Foo.
- Oh, both looked similar.

But Foo forgot the sauce,
and that dish was screaming
for the sauce.

Oh, it needed it.
It needed it.

Joe:
I think it was definitely
Peter's dish,

- and Foo couldn't keep up.
- Gordon: Yeah.

Okay, we have to pick
two people to go home.

- We in agreeance? Yeah?
- Yeah.

Right, tonight,
there was one team

that literally stood out,
head and shoulders.

Congratulations,
Dave and Heidi.

- Well done,
and welcome to top six.
- Thank you, Chef.

I feel amazing.
It feels really good
to remain on top.

- Good job, Africa!
- I firmly believe that
I could not have

made the dish
that Heidi and I made

with another cook
in this challenge.

Heidi was the right partner
for the right challenge.

Right, there was one more team
that understood the spirit
of the challenge tonight

and are heading
into the top six.

Congratulations goes to

- Jake and Julia. Well done!
- Whoo-whoo!

Gordon: Congratulations.
Head on up to the balcony.
Well done.

- Jake:
- I guess the strategywith Dave paid off.

I mean, I paired with Julia,

and we are both
top six right now.

Which is huge!
That is getting further
and further

into the elites of "MasterChef,"
and we're there now.

Dave and Jake, well done.
Your picks played out.

You used that advantage wisely.
Well done.

All: Thank you.

Okay, Peter and Foo,
Basia and Tkaiya,

the dishes presented
to the three of us

were somewhat lacklust,

missing the cohesive
individuality.

Sadly, tonight,
all four of you were
out of sync.

The two individuals
leaving the competition

are not from the same team.

Foo, Tkaiya...

please step forward.

Holy (bleep).

Foo, Tkaiya, tonight,

you've cooked for the last time
in the MasterChef kitchen.

Basia, Peter, say goodbye
and head upstairs.

- (crying)
- Thank you, bro.

Tkaiya, we are sad and shocked
to see you go tonight.

But we think about
what you've done and what
you've achieved,

and the way you
stood out in this competition
has been incredible.

Please tell me
that this is not the end.
You're going to continue.

No, it's not. I am.

- Promise me?
- Yes, I promise.

If you tell yourself,
"I got it," you will conquer.

- Do you hear me?
- Yes, Chef. Thank you.

Foo, I think of
that Vietnamese insight,

the magic you've cooked
in this kitchen.

And I'm sad to see you go.
Have you enjoyed it?

My journey here,
it was absolutely amazing.
I'm honored.

You guys really brought it
in an authentic, real way

with reference to the culture,
to your families,

and I really appreciate it.
So thank you for that.

It was a pleasure
knowing both of you.

Thank you, Joe.

Come up and say goodbye.
Come on.

- Come on.
- Whoo!

- Good luck, buddy.
- Thank you, Joe.

- Nice to meet you.
- Likewise.

Thank you, Chef.

When I walked
into this kitchen,

I never thought that
I would ever be top eight.

This tastes of history,
culture, family.

Whoo!

- Congratulations, bud.
- Thank you, Chef.

You've done yourself proud,
your mother proud,

and keep flying
that Vietnamese flag high.

(crowd cheering)

Thank you.

I came here straight out
of my undergrad.

I put my master's
in marketing on hold

because I was
following a calling.

I feel Jamaica on the plate,
so it's a yes for me.

- (crowd cheering)
- Coming here has allowed me

to find my voice
into the culinary world.

Gordon: There's a lot of work
that's gone into this.

The spice is absolutely
delicious.

- Thank you.
- Tkaiya, Foo,
gonna to miss you.

- Miss you too, Chef.
- Thank you, Chef.

- Foo:
- This journey has beenquite a rollercoaster,

and it has fulfilled me
and will push me on forever.

- How old are you now?
- 53.

- Foo! Foo!
- I know! I know.

I've got a lot to learn.
I'm young.

I'm a dad,
and I always tell my girls,
age is just a number.

There's nothing
you can't accomplish.

- Tkaiya:
- I feel really sad, but I know I'm only 23.

And I know I'm going to
go further, so, you know.

- Let's go, top eight!
- (cheering)

- All right!
- Yes!

- Gordon:
- Next time...- Good evening, ladies and gentlemen.

Welcome to the "MasterChef"
restaurant takeover.

- And you six are going
to run this kitchen.
- This is intense.

If you thought that regular
field challenges were tough...

- Oh, wow.
- ...you ain't seen nothing yet.

On order, one branzino,
one prawn, followed by
two prawn, two branzino, yes?

- Yes, Chef!
- If the home cooks
can't handle the heat...

- Watch it!
- It's not rare.
It's (bleep) raw.

- Make sure they're cooked!
- Now, Red Team!

- This is such a disaster.
- ...they'll be shown the door.

- Why is this happening?
- Julia, 30 seconds time-out.

- Oh, my God.
- Everything is falling apart.

If this was one
of my restaurants,
you'd be fired on the spot.