Original subtitles

Previously on MasterChef Global Gauntlet, this is a royal wedding. You

may kiss the bride.

Jessie and Jessica, everybody.

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

Blue team, keep it up. Well done. Let's go, let's go.

Man, the polenta, it tastes like someone took cream of wheat and just stuck it on

a plate.

Agatha, did you score these?

Yes, Chef.

I need to chill. The winning team is the blue team.

the home cook leaving the competition is agatha

tonight on masterchef global gauntlet

it's a social media inspired mystery box challenge with a very special guest

i'd like to offer the winner of tonight's challenge a collaboration with

me oh man but to create the most viral dish a churro bowl have you ever heard

of that you don't like it i need some water Not every risk is worth taking.

I'm ready to ride for it or die for it. The only chance this dish has got of

going viral is if I was blind.

Tonight, we go viral. Yes.

Oh, my God. Welcome back, everybody.

Can we get a break?

Walking in after a team challenge victory feels great. But last mystery

box challenge, I was in the bottom three.

When does it end?

So this mystery box, I gotta lock in, and I cannot finish in the bottom.

Tonight, it's time for another incredible mystery box challenge. And

trust me, this one will get everyone talking.

Oh, man.

Now, if you cooked the best dish tonight, you and everyone from your

territory will officially be in the top 10!

Let's go.

Not that big.

But starting tonight, there is no more immunity pin.

So even if you cook the best dish, you're not safe next time.

Right, let's get to the mission book, shall we?

the contents underneath your boxes are something every modern chef on the

planet utilizes use it wisely and you will be adored use it poorly trust me

you'll never live it down oh gosh right on the count of three lift your

boxes please be good to me one two three

I have a phone.

That's right.

Phones and tablets.

I don't know what this could be for.

This is a selfie.

She's very familiar. Not her first time doing that.

No, it's not a typewriter, foo.

It's a tablet, foo.

What am I supposed to do with this tablet? Am I supposed to baste it? Am I

butterflying it? I'm completely clueless.

Guys. Guys, in today's world, everyone knows that the phone eats first.

That's why tonight you'll be cooking dishes inspired by your culture with

social media in mind.

Ooh.

Jamie, is that your phone? Who is that? It's Nick DiGiovanni.

What? What?

I'm shaking, I'm shaking.

I literally love him.

Nick!

Come on down Honestly perfect timing have you been Oh

man, then you were making a video with my dear friend David

Beckham, dude, you are killing it This is crazy timing we're about to do a

social media challenge honestly man. I wish you were here

Nick is a viral sensation.

What's up, bro? Loving it right now. When I'm on social media, 80% of the

time, it's Nick's videos. Come on over. Hey, guys. So I am just in awe in this

moment.

Welcome back to the Master of Pitching, by the way. I cannot tell you how good

it feels to be back here.

Now, all of you, listen up. This is a man that really understands the word

viral because he used the MasterChef platform to launch a massive career

online with over 50 million followers.

That's wild.

And 20 billion views. Whoa!

Crazy.

Jamie, you were excited.

You were desperate to swipe that out of that puzzle, Nick, right?

I'm just a big fan and... I do content creation too, so I know how hard the

game is. Thank you.

Amazing. Now, what's been some of the most exciting dishes that you've created

that's gone viral?

It's a wide range of things. I mean, we've got things like the world's

largest sushi roll. Also, I don't want to forget about our video.

This is true. We made the world's largest beef wellington. Yes.

I got the welly. You got the sauce?

How did that do? Over 50 million views as well. Oh my goodness me.

What does it take for a dish to go viral, Nick? You need visuals that stop

people. Then you need flavor that makes it worth staying. And then it needs to

be accessible so that someone at home actually feels like they can try it.

Think about how you can take ingredients, techniques, or flavors from

your culture that can hook the social media generation.

This is as much a plating challenge as it is a cooking challenge, okay? And one

more thing. Tonight, there's a special prize.

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

with me.

Oh! Love it!

Love it!

Listen, the flip side of that is someone is leaving the competition and will not

be entering the top ten. Make sure that is not you. Yes, chef. Yes, chef.

Yes, chef.

You will have one hour to cook your viral cultural dishes.

Right. Your 60 minutes start now. Let's go!

Let's go!

Let's go, Alfredo!

As a digital content creator, it is a lot harder than people think to

continuously show up online, come up with ideas.

Nutmeg, cinnamon.

Cinnamon's over here, you guys. The dishes that always go viral are the ones

that show someone a new cooking technique and a new dish that people

look at and just think, like, what is that?

Doing well tonight is insanely important. The opportunity to partner

with Nick would mean so much for my channels.

We got this.

I am making a baburti bomb.

So baburti is a very traditional South African dish. It's ground meat, fragrant

spices. I think this dish is viral because it's all going in a little bomb.

So you're going to have the rice inside there, you're going to have all the

beautiful meat and the egg, and it's going to be popping in your mouth and

everyone's going to love it.

Viral sensations.

It's about the aesthetics, right? We see them on the phone, they pop up, they

look incredible, then you watch it for the second, third time, all of a sudden

it's got half a million views.

Oh, boy.

I think this is harder than most challenges they've probably faced so far

because we're going to be looking just as hard at the visuals as we are at the

flavor. Yeah.

Are we going to go sweet or savory? What is the best?

I feel like there's no right or wrong answer for this. Yeah. You have so much

room to play and really have some adventure.

Okay. But think about it. They only have 60 minutes. Even our pastry challenges

usually have 75 minutes or 90 minutes. So the time issue is very significantly

deserved. Yeah.

Guys, we're 10 minutes down 50 minutes remaining. Oh my god, shall we let's go.

Let's go Jamie Now

you're active on social media on those platforms how many followers you have

all together I have 2 million across all my social media I did not have anywhere

close to 2 million when I was standing right where you are I actually remember

being on this exact station before and getting yelled at by you Hey, Nick,

you've got to start plating your entree. Speed up. Come on.

Oh, my God.

No, that's not. And I had zero followers, so imagine how that felt.

Tell us about the dish. What are you doing? How's it going to go viral?

I'm doing a pandan surprise in a coconut cup, so it's going to be five layers of

pandan, and it's going to be served in the coconut.

I love pandan, first of all. I feel like not that many people understand.

Describe the flavor of pandan to people that don't know. Pandan is like a

grounded vanilla, and it's more subtle and earthy.

How are you going to elevate this thing? I'm going to serve it on top of some dry

ice to really get that viral effect.

And that way the dessert will stay cold as well. Good luck. Yes. Good luck. Good

luck.

Oh, that's beautiful.

Okay. All right, Jake. What's up, buddy?

How's it going today, guys? I'm going to be making you guys a horchata creme

brulee inside of a churro bowl.

Have you ever heard of that?

Where did you think of this? Well, I've been wanting to fill a churro bowl with

something.

A churro by nature is usually hot when you have them fresh. Then a custard,

which is usually cold. And like, how does that sit?

I'm also making a quick white chocolate ganache so I can sort of waterproof the

bottom of that churro so the custard doesn't leach out into it. You're going

to waterproof with white chocolate?

Yeah, yeah.

Jake, you have not had... a win yet, but you've been really close.

I think this is absolutely the dish that I could get my win on. Remember, what

goes on in your head, you have to put it on the plate.

Yes, understood.

Top 10 on the line. Good luck.

Thank you very much. I came to MasterChef to push my limits as a cook,

so I'm feeling like this is just an opportunity for me to impress them, not

only with my flavors, but with a concept that they've never seen before.

The big risk with making this dish is that I need to get that custard to set

up firm.

If my custard doesn't fully set... that breaks down the entire concept of my

dish. This close to the top 10, I don't want to give up my apron because I serve

the judges a bowl of churro custard soup.

Ugh.

So tonight we've got a social media mystery box challenge.

Now, not only does this dish need to look exciting and potentially go viral,

but it's got to taste incredible.

Black beans all over me, that's awesome.

There's no immunity pin. However, a big bonus for the winner. They get to collab

with you on an incredible dish.

Maybe it's a little bit more floury. 20 minutes down, 40 minutes remaining.

Let's go, let's go. Top ten, around the corner, let's go.

I'll put the flour.

Takaya, how are you? Hi, Joe. Hi, Chef. I'm good. So what are you making? So

it's going to be almost like a hyper-realistic coconut.

It's going to have a coconut lime mousse, a coconut dacquoise. Then I'm

also doing tempered chocolate, and I'm doing a spiced mango compote. Well, it

sounds delicious. It also sounds very, very complicated.

Yeah. So hopefully you can get it all done. Okay.

Thank you. Good luck, Takaya. Thank you, Chef. Thank you.

Bacon, onions.

Basha. Yes, hello, Chef. How are you, Basha? Very well.

I'm actually making caramelized onions. I watched it on your social media

platform. I am making a smash burger pierogi style.

The burger is going to be inside the pierogi with some special sauce on the

bottom. What's the special sauce?

I actually got it from you. Oh, you do use my platform. Thank you. You're using

a combination of our restaurants. A little bit of Chef Ramsay's and yours.

Wow. What are you doing with these? Is this for a snack? Are you hungry? I'm

going to add it to the top of my pierogi.

This is going to go on top? Yeah. A spicy cheese puff? Yeah, let's see. Come

on. It's a cheeseburger.

Oh, he doesn't like that at all.

You don't like it? No, no, you don't change the recipe for that.

Keep it.

I like it. Thank you, everyone.

Focus up. Exactly.

Thank you so much. I need some water.

Peter, Peter.

Hello, Joe. Hello, chef.

All right. What are you making? So I'm going to make a plantain funnel cake

with a strawberry coulis, but I'm also going to do, for the virality, a flambé

plantain with rum.

Rum. Like a banana foster.

Exactly. Exactly. I legitimately love a funnel cake. No way. Okay, cool. So I

don't know if that's a good thing for you. Neither do I.

Neither do I.

How does this dish go viral?

It has that nostalgia of, you know, funnel cakes. People go to state fairs.

And they also have the ability to be recreated. You know, we all have that

ability. Right, it has to be accessible.

Exactly. All right. Top 10 on the line. Good luck. Thank you. I do love a funnel

cake.

Just need a little longer.

You're good, Basha.

Let's go.

Julia.

Hello. Right, tell us about the dish.

I'm going to be making a squid ink ravioli filled with an anchovy and

tomato paste.

Wow. I'm going to put two egg yolks, if I can, with volcanic ash breadcrumbs.

It's inspired by Mount Etna, the volcano in Sicily. I want to get the real, like,

volcanic explosion.

There's something here, for sure. Yeah.

Tell me about how excited would you be with a collab with Nick in Boston?

That would be...

Insane. I mean, I really am not big on social media, but that is one of my

goals is to start establishing a presence because I really want to open

up a bakery, get some traction, so I feel like that would be huge.

I mean, everyone has to start somewhere, right? We both know that. That is true.

We love humble beginnings.

Yeah. Love that. Sounds good. Good luck. Thank you.

Guys, halfway.

30 minutes gone.

30 minutes remaining. Let's go. Yes!

Thank you, chef.

So, Basha, she's taken a recipe from me and a recipe from you, and she's putting

it all into one. And I put the bacon in. She's basically stuffing a smash burger

into a pierogi.

I'm doing a little salt.

Sometimes the crazy foods are exactly what goes viral, and that could be a

dish that could go viral. Yep.

Jake is doing a churro bowl with an horchata custard in the center.

Horchata is basically a cinnamon rice milk.

horchata is one of the best things of all time i love making this at home but

you have to soak that rice overnight in the fridge we will see how much of that

rice flavor gets picked up in the custard and i mean that's the challenge

here this has viral potential there you go

All right.

So Peter is doing a plantain funnel cake with flambe bananas.

Flambe is one of the best things you can use in the kitchen as a tool to go

viral. Yeah. I work a flambe into videos that don't even need a flambe.

Love that. If he has any trouble, that's one of my favorite things to do in the

kitchen. Set stuff on fire? Oh, my gosh. Are you kidding me?

Oh, my gosh.

Okay. There's the flambe.

Flambe! There he goes.

I'm fired with it now. Oh, wow.

Ooh. Okay, bet.

Oh, gosh. My hands are churning.

Takaya is making a coconut lime mousse. She is going to temper the chocolate,

make this sort of beautiful shell, fill it in there. She has a lot to do in 60

minutes. Let's see if she gets it done. I don't know if she's going to have

enough time for that to set.

Guys, we've got 20 minutes remaining.

Let's go.

Jeez. perfect all the components are coming together and everything is just

in harmony my mousse is done now all i need to do is pipe it into my molds

oh my gosh it's not sweet but then i taste it and i forgot the sugar

in the mousse bruh i forgot sugar not having sugar in this mousse it's just

gonna taste like straight up cream and coconut and no sweetness to it. This is

so bad.

I forgot the damn sugar.

I forgot the damn sugar.

I was making my hyper-realistic coconut that's made out of chocolate, and I

forgot the sugar in the mousse. This is so bad.

So, I added powdered sugar, and I'm hoping that this is something to save

this dish. Popping blush to learn.

Okay, okay, okay.

Guys, 45 gone, 15 minutes to go.

I'm going to make sure that's well-sealed.

Stop on that break.

Hello, Dave.

Hi, Joe. How are you?

Excellent. What is going on here? This is some strange-looking stuff. What do

you have, vermicelli? Yeah, so it's broken vermicelli, and I am steaming it

because in Morocco, they do not boil pasta.

And then the dish itself is going to be spiced chicken buried under a dome of

sweetened vermicelli. Wow!

Right there, it already feels viral to me. I do have a content platform of my

own where I share traditional North African recipes, and I know that people

always like seeing something new.

You're playing with an advantage here today.

Yeah, a little bit of an advantage, yes.

How are you going to plate it? So I'm actually going to plate it inside of a

tagine. We'll have, like, the reveal, and the chicken's even more of a reveal.

Dave, good luck. That sounds amazing.

Thank you.

Anyone have a chopstick? No.

They're in the back row. Okay.

Beautiful. Beautiful.

Phu. Chef.

Tell us about the dish, and how is this going to go viral? Today, I am making a

Vietnamese sizzling taco. I play on bun sale. It's a Vietnamese crepe. Love

that. I'm making it viral because I currently live in SoCal, California.

A lot of delicious taco food trucks there. So I'm fusing the taco essence to

the Vietnamese dish.

Have you ever gone viral in your life, Phu? I have two little kids.

They're my only followers.

Maybe I got to follow Foo later. I'll get three. That'd be fantastic.

Thank you very much. Thank you, Nick. Nice to meet you.

Guys, six minutes to go.

Any salt?

What's going on, Maria?

I'm making octopus rice.

It's very popular in Brazil.

What makes this dish viral?

I'm going to chop some of the mini octopus and put it in with the rice, and

then I'm going to save the mini whole octopus to put on top of the rice. So

it's mostly just the visuals that make it viral?

Yes, absolutely. A lot of people have never seen mini octopus before. They see

that on a plate, they're going to think, what is this? How much experience do you

have with viral videos?

Well, I'm a food content creator.

Okay. I create my own videos. If I have an idea in my head, I go and make

something and I post it. Sometimes random stuff goes viral. So it feels

like random things go viral. It's a random thing. I'm the type of person I

like to make random things.

Good luck.

Thank you.

Coming up to three minutes to go.

Okay.

I wish I had more oil.

Oh, boy.

Let's go, gang.

Come on, Basha.

Guys, last 60 seconds. Come on, let's go. Last minute.

A spot in the top ten, guys. Come on. It's a little under.

All right, let's put one.

Please, God.

Oh, this is terrible. It's, like, leaking.

Takaya.

Quick, Jamie, you've got to go. My hands are always shaking right now. This is

brutal. Ten, nine, eight, seven, six.

Five, four, three, two, one.

Stop, hands in the air.

Well done.

Oh, my gosh.

Well done, team.

Is it hot in here or is it me?

All of the above.

Beautiful.

I was putting the caviar on top. You could feel the yolk. Yeah.

I finished my dish. I got everything on the plate, but I just feel like

forgetting to add sugar and adding it at the last minute.

It's very frustrating, you know?

Did you finish it? I did finish it, but I forgot the orange.

Four out of five of my components went well.

My cake is a little under, so I'm a little worried for sure.

The benefit of me being one of the oldest cooks in the competition is that

I've had life experiences, but I'm not familiar with social media. I felt like

it is a viral dish, but now I'm not pleased with the plating. It feels like

this could be the last chapter in my MasterChef journey.

Chop, slice, and dice with the knives used on the show.

Are you ready to become a master chef in your own kitchen?

Get your performance knives now at MasterChef.com.

Right, now it's time to come around and take one final look at everyone's dishes

and see whose turn is it to go viral.

Shall we, guys? Yeah.

Hello, chef. Hello. Hello, Jake. You got your churro done. It definitely looks

like a bowl. Was there any issues along the way? A little bit. I decided not to

include the white chocolate ganache. But it was your barrier. Now is it going to

be soggy in the center?

I really hope not.

Marif, give us an insight to why you think this could go viral. It's very

rare to see mini octopus in general. I think this is a scrolling stopper on the

Internet.

It's a cut. Are you happy with the plating?

Honestly, chef, I think timing got the best of me. It made me forget a few key

elements to the dish.

Looking around, I'm feeling not 100% confident.

So, Dave, you're going for the sweet and savory wrap here. Yeah, the sweet and

savory. It's a very iconic Moroccan pairing.

Very interesting. Wow. Thank you. Thank you, guys.

There are some pretty interesting dishes out there, some different stuff, which

that's what the whole viral thing is. Hida, presentation-wise, you happy with

that? Yes, Chef, I am.

Right. But the judges are looking for something that's going to get a lot of

views.

Millions and billions.

Haiti, you got, like, a lot of round balls there. Yes, I do.

You happy with it? I think I could have worked on my presentation a little bit

better, but overall, I think the flavors are there.

And Nick, he knows how to make viral dishes that will catch the audience's

attention. Never seen this before. Never seen anything like this. This is either

viral or insane.

It's a fine line.

I know, and I'm crying.

And so we have that added pressure with that extra fourth judge.

I think it's going to erupt just like a volcano.

And what's going to erupt? Exactly.

The ricotta filling, and then I put two egg yolks in there because I really want

it to scream that it's lava.

All right.

So I'm really hoping I'm not on the bottom.

So the viral here is you're going to mix it in the moment.

Yeah. And then this is going to be part of the dipping sauce, essentially.

Thank you. Thank you.

Jamie. What happened here?

Accidentally swapped the bowls like the dry ice is supposed to be in here.

Oh. Food. There are the crepes.

Where's the pork gone?

Pork sliced in there as well as some shrimp.

Gotcha. Okay.

Some great dishes out there.

Yeah. Absolutely. Yes. It's a great viral moment.

Oh, my God.

What? I'm scared.

That's good.

Okay. Ready?

Yeah.

Right, let's get down to the top four dishes. The first dish from Team Asia

Pacific, please step forward.

Janie. Good job, Janie. With this top dish, I'm officially in the top

ten. It's really heavy, sorry.

I really want that collab with Nick. I really hope I get it.

All right.

Oh.

Close call, close call. All good.

It's very nice, Jamie.

Tonight I made a pandan surprise with five layers.

A pandan cake, a coconut cream, toasted coconut crumble, a coconut pudding, and

coconut jelly.

Visually, it definitely has that wow factor. I like the coconut plating. It

leaves some mystery, which for social media and for virality is actually

really nice because it makes you want to watch to the end. So I love it. Shall

we? Let's try it.

I love it. I think the visuals were there. It has that viral potential. I

want to go back in for a second and third and fourth bite. I love it. Thank

you, Nick.

The combination of the flavors, it tastes delicious. There's no two ways

about that. Then you've got that nice little breakaway with that soft,

fragrant jelly, which is lovely.

Yeah, beautiful presentation.

It feels like an adventure.

It feels like every bite could be slightly different.

Flavor-wise, it's delicious and fun.

Thank you, Chef. A nice dessert. Really good.

Great job. Well done, Jamie. Thank you. Thank you.

The next top dish from

Team Europe, please come forward.

Julia.

I feel so excited and so blessed to be the top dish in my territory.

I'm just praying to God that these yolks burst.

This is a dish that I'm calling Mount Etna raviolo, which is a squid ink

pasta, and it is filled with ricotta, egg yolk, anchovy paste, and tomato,

sitting on a bed of homemade breadcrumbs with some charcoal to represent that

volcanic ash.

Looking at this dish, I'm not totally sure yet if I get volcano. For me, the

big thing is going to be cutting into this. If it doesn't lava, it's not so

much of a volcano.

Right. Correct.

Let's see, shall we? Oh, God.

For me the big thing is gonna be cutting into this if it doesn't lava.

It's not so much of a volcano Let's see. Shall we? Oh god

Wow Yeah, I

could breathe. I was a little worried.

Oh Julia Julia

you come up with great ideas

You communicate the territory, and then you make delicious food.

And this, quite frankly, is delicious.

Yeah, I love the little note of anchovy that's in there. It's not in your face,

and the texture of, like, all the soil is really nice with the dish.

Thank you, Chef.

You know, I was skeptical about this dish.

Its entire potential rested on the fact that it would actually erupt, and it

delivered on that.

This is a very difficult thing to make, and you nailed it.

Julia, tonight, you're cooking like a pro and shiny.

Like a star. Well done. Thank you, chef.

Thank you. Thank you, guys.

Julia!

Julia! Julia!

Nice meeting you. Close time, yeah?

Okay. The top dish from Team Africa tonight.

Please come forward.

Dave.

For the first time to be at the top of Team Africa, it feels amazing to be

recognized because I'm a content creator.

So to have that validation, it feels good.

Ooh, wow.

That looks beautiful.

I have made for you a Moroccan dish called Sfah Medfouna.

Medfouna means buried and refers to the savory chicken that is buried under a

mound of sweetened, steamed vermicelli noodles.

This is something that I've never seen before, and so that gets me excited. And

I think the idea of pulling it up and there's an interaction that happens is a

dish that, to me, I think definitely could go viral.

Shall we? Let's do it.

Mmm.

This whole challenge was about making something that could go viral, and this

makes me want to go to Morocco.

Awesome. This is a beautiful dish, both in terms of flavor and looks.

Thank you. Nice job. Thank you. Yeah, Dave, congratulations.

It was delicious.

The fragrance coming off that chicken is incredible. Yeah, exceptional.

Thank you. Thank you so much. I love the idea of, like, the sweetness and the

crunch, and it's just very playful.

Thank you so much, Chef.

So I think there is something to be said about going viral with deep, steeped

traditions that are authentic, nostalgic, and properly done, which is

what this is. Good job. Thank you, Dave. Thank you. It's really good.

Finally,

the top dish from Team Americas.

Please step forward.

Shake! Let's go!

This dessert was a huge gamble.

I'm just feeling so good because not only did I execute it well, but I had a

lot of fun while making it. And isn't that what being viral is all about?

And I think I kind of nailed that. Did I?

Today, I made a horchata creme brulee in a churro bowl.

I think at the very heart of virality is seeing things put together in ways

you've never seen before.

As for the flavors, horchata is one of those first things I fell in love with

when I was learning about my culture, you know, being adopted, not growing up

in a Mexican household.

Love it. It looks like something you would go to a bakery and buy. It looks

professional. Thank you. Shall we? Yes.

That bottom looks so cool.

What do you flavor the custard with?

i boiled the cream and milk with long grain rice blended and strained it to

get that rice flavor in and then finished it off with ceylon and

traditional cinnamon

Jake, it's delicious.

I'm getting that nice balance of cinnamon and sugar.

The flavor gets me just excited as the visual.

Jake, it's exceptional.

Maybe a little hint of spice rolled around in that sugar just to cut the

sweetness, but it's delicious.

Love, love, love that classic churro texture on top, but I also love that you

were able to get that custard set in time. I can really taste the horchata

coming through in there. This is really delicious.

Yes, chef.

uh well done thank you jake thanks very

good

incredible dishes yeah absolutely incredible yeah they're all great

my heart is going yeah

jamie julia dave and

jake congratulations getting yourselves in the top 10 well done

Now, as far as the best dish of the night, congratulations goes to...

Julia, congratulations. Well done.

Jamie,

Dave, and Jake, great work.

Please head back to your bench.

Great job, y'all. Well done.

Julia, make your way up to the balcony and take Basha with you. Thank you,

guys. Thank you.

I'm so pumped. I cannot believe it.

Julia, congratulations.

Thank you, Chef. And remember, you now have that unique opportunity to go and

work with Nick.

Yeah. She mentioned when we were over there that she doesn't have much of a

social media presence yet, but hopefully that'll change after we work together,

so. I feel like I might pass out. I'm so excited and so blessed.

Love that.

Basha, we'll be honest, you dodged a bullet because I don't think you

actually thought that one through. Right.

That... Definitely wasn't a viral sensation, okay? Got it. Thank you,

Chef. Right, now for the not-so-good news, the three worst-performing dishes.

The bottom dish from Team Asia Pacific.

Please make your way down.

Phu.

I'm a little bit bummed. Clearly, I have not done enough with the plating on this

dish. You're okay, Phu.

In regards to viral dishes, I'm not even sure if my daughters would like this

dish. They might quite possibly unfollow me on this one.

I made a Vietnamese sizzling crepe taco with marinated shrimp, pork, traditional

Mexican spices, and Vietnamese herbs.

The reason I felt that it would go viral is because the fusion of taco and my

Vietnamese culture in this dish.

I'll tell you this. We're looking for both that visual that's going to pull

you in when you're watching it, and also the flavor.

And without having tasted it yet, I can tell you it really doesn't have that

reality factor to it. Yeah, listen visually. It looks a little bit messy.

We're trying to eat with our eyes, right? It does sort of read slightly

confusing, so we'll swipe quickly on that one. Trust me.

Yes, Chef. Shall we? Yes.

And what do you suggest? Building one out in the lettuce cup?

It gives you two options. You could either pick it up or cut it in half if

you're splitting it and then eat it.

This tastes better than it looks.

I get sweet, I get sour.

It's fragrant with all those different herbs, and I really like the flavors

here. Thank you, Nick. I think it's more confused than viral, but those tones of

your cooking ability is there, but it's not shining because there's too much

going on.

I mean, the only chance this dish has got to go viral is if I was blind.

Yeah, Chef.

It's just kind of...

put together in a way that's difficult to eat. Some of the flavors here are

really good. It's just, I have to find that bite, you know? And like, it

doesn't just come together for us.

Yes, chef. I get it with you because you're going to deliver the flavor. But

what I'm reading here is like you're throwing in everything but the kitchen

sink in here. And sometimes these dishes need to be a little bit more focused.

Thanks, food. Thank you. Thank you.

The bottom dish from Team Africa, please come forward.

Peter.

Back in the bottom, so close to top 10, it just doesn't feel great.

I put myself on my plate tonight, I stand behind my dish, and I'm ready to

ride for it or die for it.

So we have a plantain funnel cake, flambé plantains, puff puff, coconut

chantilly cream, and a strawberry coulis.

When I think of our dishes, you have the experience of going to state fairies and

getting funnel cakes, humble ingredients that you can grab from your home or

anywhere you need.

It's able to be used by anybody.

The plantain funnel cake, smart idea, but it does not look attractive.

That's the issue.

Yes, Chef. Shall we?

You caramelized the plantains. Was it rum?

Yes, Chef.

So, Peter, I mean, as a simple dish, it's a little bit greasy.

The difference between the Puff Puff and the funnel cake, I have a hard time

distinguishing on my palate. It's kind of like the same thing.

If you're going to flambe and you're going to have something go viral, I

almost wish you would have just lit that sucker on fire for us and we enjoyed the

sauce from the plantains and the rum and, you know, threw some cinnamon on

top of the sparks to see all of that kind of happening in the flambe. And

then we would have had more of a viral sensation.

But here it feels a bit flat.

Chef. There are elements on here that could work. Let's get that absolutely

clear. It just needs to be rethought out.

I like the funnel cake, but if you were to redo it, I would tell you make some

sort of, like, banana cream, put it through the funnel cake, and highlight

the plantains themselves.

Thank you, judges. Thanks, Peter. Thank you.

Okay, finally, the bottom dish from Team Americas.

Looking around at all the dishes tonight, this one...

clearly didn't have the viral potential that we were looking for, unfortunately.

Please come forward.

Okay, finally, the bottom dish from Team Americas.

Please come forward.

Maria. I am really disappointed right now. I know my plate

looks beautiful.

But at the same time, I'm concerned about the texture of this octopus.

Okay, Maria, tell us what you made. I made baby octopus rice.

It has bell peppers, onions, garlic, and it's very popular in the coastal Bahia,

where I'm from.

I thought it would be really cute with the little octopus on top of the rice.

Well, I'll tell you on a positive note that it looks like a dish that I would

want to sit down and have for dinner.

But I do fear that it misses that.

wow factor that you're looking for and something that you want to be visual and

viral. I understand.

Let's taste it.

Why did you put them in the pressure cooker, Maria? I thought it would be

tender. When I do it on a regular pan on top of the stove, it doesn't get the

texture I want.

Okay.

I think that what's going on here is the rice component has really nothing to do

with the rest of the seafood component of the dish, and it just doesn't come

together. Thank you.

I just so wish you would have done more. I know that you made rice.

I understand that you braised and pressure-cooked the octopus, but even,

like, getting some crispy bits on the octopus, finishing it with some type of

sauce to beef up the whole dish, it just feels a bit lackluster.

Appreciate that.

These octopus on a skewer, grilled for 30 seconds each side, would be so much

more attractive.

Sadly, this octopus, because it's been in the pressure cooker, is so

overcooked, but the rice is delicious.

There's no two ways about that.

It did miss the mark on that viral aspect, but on a different night and a

totally different challenge, I could see it doing very well.

I understand.

Thank you, Maria. Thank you so much.

Phu, Peter, and Maria, unfortunately, now we must decide which one of you,

sadly, is leaving the competition. Thank you.

Maria, I'm trying to salvage something, you know. Not much to salvage on that.

And honestly, I don't feel like Maria did enough work in 60 minutes.

I think it's a very hard dish to defend.

I think it's a spell from me.

Oh, boy.

Peter's, um, why so much fried food on there? Which is the biggest turnoff.

It's too much. It didn't feel viral enough. He didn't do enough. Peter's a

smart guy. He's a better cook than that dish.

So, Fu, in terms of presentation, I was confused. Where were we going with that?

I'm not really sure if he knew where he was going. Yeah. I mean, listen, let's

be honest. There's no way that dish is getting viral, is there?

Yes, I agree. Shall we? Let's go.

Fu, Peter, Maria, after discussing all of your dishes together, we are all in

agreement.

The home cook that will be leaving the MasterChef kitchen tonight, sadly, is...

Maria.

Sorry.

Phu, Peter, head back to your stations, please.

You guys, thank you.

Bye, my friend.

Thank you, thank you, thank you.

Maria, you came in to this...

competition dancing.

You lit up the room and we've loved your spirit and your attitude ever since.

Thank you for giving me this opportunity.

I never imagined a million years of being here. Thank you.

Come and say goodbye.

Come on.

Thank you. I appreciate it so much.

Thank you. Thank you so much. Wait, wait, wait. Come here, girl. This

is not the last of Maria, okay?

I'm feeling a little sad that I'm going home, but at the same time, I'm just

beyond proud of everything I've accomplished here on MasterChef.

I can't change anything here.

Resounding yes.

Oh, my God!

I am so proud to have represented Brazil.

I'm making coxinha!

To show my culture, my flavors, means the whole world to me.

It's humble cooking at its best. You took one of the biggest risks and it

came out perfect. Thank you. This opportunity, it's just incredible.

I can walk with my head held high. Thank you, Maria.

Come on.

Next time.

This is crazy.

The top ten kicks off with a MasterChef classic.

The tag team. Oh, my. You will be cooking dishes based on our fondest food

memories. But there's a twist.

You get to choose your own partner. Because tonight is a double elimination.

I am starting to panic.

They must succeed as one.

That is not the way. It's horrible.

Or the pressure could break them both.

What is she doing?