Original subtitles

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. Jamie and I can win this challenge.

This is not hot enough. 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.

Ashu and Jamie, like a giant zit.

The two cooks leading the competition tonight, Jamie and Ashu.

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. Vasha, that's the salmon in the oven.

No, mine's done.

Use the smaller ends of the pork cut here.

Chase, how are we playing?

Get it out of place!

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 burnt food.

Oh, boy.

Ooh, the wall.

Love this day.

It's a big one. Come on. Top eight. What a night.

This is my favorite challenge.

So chaotic.

Oh, my God.

Yay, the wall. Oh, my God. It's the wall.

Oh, my gosh. It's huge.

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 going to 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.

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.

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, 8 feet tall, and it's covered end-to-end

with over two tons of kitchen equipment.

Damn, guys. This is insane. 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.

Now, Dave and Jay, 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?

I know Italian better than I know Moroccan. Get some new pairings for

the... Yeah, I'm good. Okay, yeah. We'll do that. All right, I think we've

decided. Please.

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

Interesting. Wow.

Right. Dave put on the red apron and Jake a yellow apron. Come and 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. 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?

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

However, I'm thinking about causing some chaos.

Interesting little conflap.

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 Haiti.

Wow. Please, Haiti. 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.

It's crazy.

It's nice to be picked up.

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've got Peter, Takaya, Fu, and Basha 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 Takaya and Basha cook together.

Wow. Wow.

Love that.

Okay. Let's do this, girl.

Yeah, you got this.

Right, Peter and Fu, put on your pink aprons. Great job.

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?

Yes, Chef.

Right. 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!

Do you want to do pork?

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

Oh, like, yeah, we can.

Basically, salmon, lemongrass for blanc, and then we'll have the cauliflower

puree. Okay. Maybe we should go fish or... I wanted to do salmon. Then let's

do salmon, okay? What if we did seared scallops? We do scallops, and we likely

couldn't do the mushroom scallops unless we did... Do you want to do both?

Two minutes until the pantry doors are closed.

Let's go together. Let's go together.

Let's go, guys. Come on.

Grab the whole thing and we'll split it.

Lemongrass. Beautiful.

I got worse than that. Put it in your bag already. It's right here. 60 seconds

till that pantry's closing. I got mushrooms for us. We need mascarpone.

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

Cauliflower. Can I wash it?

What else do you need? What else do you need? We got the balsamic. We got the

chicken stock. We got sugar.

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

Five, four.

Three, two, one, and out. Ready, go!

Pantry is closed.

Out. Got you, got you, got you.

Got you, okay, cool. Okay, Hayley.

Let's go, let's go!

Hey, this is a sick challenge, bro. Who thinks it is stuck?

My goodness.

Hayley, what are we starting with?

I'm going to start on the pork.

We're going to butterfly it and stuff it.

Takaya, where are you?

All right, so here's what we're going to do.

Salmon, skin side down, scrispy. OK, let me get started.

Julia. All right, Jake, what do you need?

You got tomato?

I did not grab tomatoes.

The sauce calls for tomatoes. We're going to pivot. We're going to blend it

with cream instead of 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.

It's the most similar thing to cooking in a live restaurant, right? The

yelling, the chaos, the intensity of it all. Buckle up, guys. Here we go.

All right, perfect.

All right,

Julia,

are you ready?

All right, here, Jake.

Got him. 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.

Seconds in.

Dave! Yeah?

I'm throwing you a mallet.

Oh, I can get one. Don't throw the mallet. Okay, okay, okay.

No, throw the mallet.

So, Dave and Haiti, both from Africa.

They both are strong cooks.

They have good sense of cooking and technique.

Would you think it would be led by Dave, or...? I think Haiti 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 Fu. That was a direct hit, that, wasn't it? From Dave and Jake. I

think Peter poses as a big threat, and Fu is sort of still floating in the

middle of this competition.

I slice the chili on a diagonal, nice and thin. It's just for the garnish.

Slice the asparagus diagonal on a bias? Negative.

Slice the chip. No, no, no, no, no. Slice the red chili.

Heard. Got it. You said quarter onion?

Quarter onion. Yes.

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 Jake Lacey?

White wine, about a half cup.

Half cup, heard.

Basha. Yes.

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

Okay, got it. The blue team, Takaya and Basha.

Culturally, technique-wise, experience, they couldn't be more opposite. Yeah.

Did that work in some kind of crazy way? I am hoping that Takaya steps up and

leads this because Basha 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.

Ten minutes gone.

50 minutes remaining dave yes i'm good yeah with dave and haiti one thing i'm

already seeing is haiti 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 sauteing it now in the pan with pepper and salt that's a problem in this

challenge we have to be absolutely in sync with one another every single

second to succeed haiti i'm starting the mushroom okay The last thing I want to

do is fall behind.

If our timing is off in the wall challenge, we could be going home.

Dave, are you okay?

Oh, my God.

Dave!

Oh, my God.

Dave! Hold on, Haiti.

Okay, I'm just finished with my prosciutto and with my pork.

Oh, my God.

in order for haiti and i to succeed tonight we need to be in sync we need to

be communicating okay haiti 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 you know i think we can survive this challenge the fingers

crossed oh my god guys 15 minutes gone we're down to 45 minutes to go guys

let's go all right are you ready to deglaze yep Tonight, we have the

formidable wall.

This wall is insane.

This is a really good way of seeing them communicate because everything they do

needs to be done in sync. Vasha, we're getting started on the funnel.

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.

jake hello chef so uh tell me about the dish we're gonna be doing sea scallops

and mushroom scallops and uh 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 also is elevated yeah

you know how bland that can be yes yes chef yes best of luck thank you yeah

Did you roll your pork first? I stuffed it, I rolled it, and then I wrapped it

in the prosciutto.

Okay, thank you.

Peter. Hello.

You're with Phu. What do you think of that? I'm very excited. Phu'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 puree, blanched and seared asparagus,

roasted mushrooms, and then a lemongrass beurre blanc.

Pete, you there?

Let's go. I'm coming, bro.

Talk to him. We're just here 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 puree, and then we have...

These are not trick questions, Foo. Oh, I thought you had... some kind of beurre

blanc or something?

Yes, I'm sorry, a lemongrass beurre blanc. Thank you, Chef.

Thank you for jogging my memory. You need to know these things. Yes, you're

absolutely right. What temp are you cooking the salmon to, Fu? Medium rare,

Chef. Medium rare, heard. Make sure everybody's on the same page, right?

Yes, Chef. Good luck. Thank you, Chef. Vasha, am I reducing with the white wine

first or the vinegar?

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

No. Just go eyeballing. Okay, I'm going to measure mine.

Right, Dave. How you doing? Yeah, 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 puree, 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. Yes. Just be careful.

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

rest before you slice that, yes? Yes. Very best of luck, yes? Thank you.

Hey, Basha.

What's the dish?

We are making a crispy skin salmon, a lemon caper scotch bonnet

sauce, purple cauliflower puree, and a roasted fennel salad.

One thing, Basha, I'm worried about is the salmon, right? Making sure you both

cook it to the right temperature of done is 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, Basha. All right, thank you.

All right.

30 minutes gone, 30 minutes to go.

Halfway.

Very nice.

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

Heard. Come in.

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. 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 potato is cooking.

Yeah, mine's cooking. And I'm starting on my blackberry.

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

Dave and Haiti, guess what they're doing. A pork tenderloin wrapped in

prosciutto with a sweet potato puree.

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

I know, right?

It's 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? Yeah. Go, 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 puree.

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, we got to do

our salmon in about seven, eight minutes. Heard, gotcha, heard you.

Vasha, add a little bit of garlic and onion powder to the sauce.

Takaya and Basha, they're using salmon as well, puree of cauliflower, lemon

caper sauce.

How are they cooking the salmon?

Medium rare, crispy skin.

Okay, interesting.

And is Basha distraught? No, she's very focused. She's very energetic, keeping

her frenetic nature a little bit in check.

Right. Basha, how does the sauce taste?

It broke.

My sauce broke.

Basha! Hon!

Basha! Your mind's broken.

You gotta redo the sauce now!

Got it.

I still have a lot of stuff to do. The fennel is not done.

The cauliflower puree is not finished yet. And the salmon still needs to get

done. I don't know if I'm gonna have enough time to make another beurre

blanc. Basha, make sure that sauce is not broken!

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

You got 22...

I'm trying to fix this purplunk 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'm getting it in. Put it in.

Yes, put it up. We're running out of time. I'm sorry.

Get a good sear on it. I got you.

Can't hear.

40 minutes down, 20 minutes remaining.

Let's go.

Food. All right, you ready?

Mushroom in the oven right now.

All right, mushrooms are in the oven.

Beautiful. All right, Basha, go for the curry.

Coming. Basha.

Thank you.

Did you get it?

Yes, I got it. No, you almost hit Chef Gordon. Don't worry about that. The two

sides, what are they?

We have purple cauliflower puree, 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. Thank you. Good luck. We got to

get the salmon on, foo.

Salmon going.

Skin side down.

Beautiful.

Put black pepper on the flesh side, not on the skin.

Got it.

Right,

Takaya. 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.

Someone needs to take charge. Okay, chef. Make sure we get the salmon on

there. Cook it skin side down, nice and crispy. Yes, chef. And get her... Yes,

chef. ...out of Poland. Okay. Yes, and back into MasterChef. Sure, chef.

Please, yes?

Masha!

Get the fennel out the oven.

Toss it in the pan.

Good. You gotta hurry up, Masha.

I know.

Ten minutes to go.

Final ten minutes, guys.

All right, Jake, I'm ready to drop you scallops. Got you. Start them. All

right.

Come on.

Rasha, please put 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, and I'm going to temp

it. Okay, okay, okay.

Boo. What?

Mushrooms out the oven. You want me to take the mushroom out yet? Yeah, it's

heard. Mushroom is out.

Heard.

Stop plating, guys. Come on, let's go. Now it's going to get intense. Yeah.

This is when the rubber meets the road.

All right, I'm at the wall right now.

Booski, 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, Haley, hold on.

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.

Those are the first three mushrooms. Nothing is being expressed clearly. It's

a disaster.

But I need to get on the plate and I need to just hope for the best.

Less than two minutes!

I have to take the string off.

Damn it.

Katie, I'm worried about the pork.

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

Wooski! Yeah, I'm here. Let's put some puree next to the mushroom.

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

Three roulade, arced around like a clock.

I'm shaking so bad. Okay.

60 seconds, guys. Come on.

Fennel, go right in between the...

Perimeter between the mushroom scallop. Hey, how you doing? How you doing?

Hold on. Hold on. Hold on. Hurry, hurry. There's no holding.

Booski. Got it.

Got it. The asparagus.

Where's the asparagus? Come to the wall. Come to the wall.

20 seconds to go. Let's go. Come on. Get it on the plate.

We got one more thing, food. It's the sauce. Pete, Pete, Pete. What do you

want? Okay.

Nine.

Wow. Oh my goodness me. All right. Yes.

I'm so happy. I fixed that sauce.

Yes. Woo.

Dave, how'd you do?

Uh, Haiti.

Is your pork roll?

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.

They gonna blow statues in Vietnam for you, bro. Hey, 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.

Right, all of you, well done.

Tonight, each of you had to cook dishes that looked and tasted identical to your

partner's. Now, it's 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!

OK. First up, Dave and Hayley.

Yeah! Team, here we 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 puree?

Sweet potato puree, put it 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.

OK. Shall we? Here we go.

Oh, boy.

Wow. Ooh.

Yours looks a bit neater.

Describe the dish, please.

So we prepared for you a prosciutto-wrapped pork tenderloin with

a mascarpone mushroom filling, sweet potato puree, 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. And 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 Haiti, it's a little messy. But I mean, there's so many small elements

here that screams elevated.

Thank you, chef. Thank you, chef.

Shall we?

Let's do it.

Let's see if it tastes the same.

Well, Heidi, Dave, first of all, both dishes are seasoned beautifully.

Both purees 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're cooking side by side. Thank you. 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 Haiti, 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.

Thank you, Chef. There are some minor details that are different between them,

but overall, really kind of incredible.

Good job. Thank you, Chef. Thank you. Thank you, guys. Thank you. Good job.

Woo! Great job!

I can't believe they look so similar. I know.

Okay, next up, Jake and Julia. Come on up.

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.

Oh, boy. Jeez.

Not quite the same.

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 orza 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... 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, Jeff.

So the aesthetic on these dishes is interesting because you chose these

monotones of tan and brown.

We had to pivot with the sauce in the rush of things. I forgot to grab

tomatoes. Oh, 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 culture is coming through in the dishes.

Julia, your scallops are actually cooked nicely. Nice caramelization. Also, it's

nicely seasoned, the fragrance with the lemon. Yeah, sure.

Jake, your scallops are beautifully cooked on 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. Thanks,

guys. Thank you.

Okay,

Vasha and Takaya, please bring your dishes forward. Let's go!

I do feel like the me and Takaya did do a good job, but good is not good enough.

Now you 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 rare?

Well, I want to say we went for like a just cooked, not raw.

What's him?

Well, for me, I usually just cook my salmon. 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 great and appreciative.

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 medium-rare or medium? Medium-rare.

Well, just cooked, not raw, for me. Is it well done? Is it medium? Or is it

rare? It's medium.

It's medium.

But just to clarify then, you cooked it medium rare, and you cooked it medium.

Wow. And that's something that you didn't communicate, or you just... I

told Takaya, I said, I'm not putting mine in the oven. I said, I told her to

let it rest.

Did you put it in the oven? I kind of rested it in the oven a bit, Chef, yes.

Just to be clear, Takaya, you don't rest anything in the oven? Yes, Chef. Because

the oven's on.

Yes, chef.

Time for the moment of truth.

Oh, dear.

Okay, please describe the dish.

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

purple cauliflower puree, and a scotch bonnet lemon caper beurre blanc.

Okay, I love blackened chicken, blackened fish.

especially with the spice, but the salmon looks hammered. And I've got two

different types of fennel.

Dakai, yours was in a pan.

Basha, your fennel was in the oven.

Two completely different styles of cooking.

You weren't on the same page.

Yes, Chef. Shall we?

So, Dakai, you cooked it skin side down. Yes, Chef. 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.

Basha, let's have a look.

You promised mid-rare.

And?

It's mid-rare.

Oh, ladies.

Takaya, your salmon is overcooked and under-seasoned.

Bash a little bit too heavy on the sear, but your salmon is cooked beautifully

inside. But I don't get the puree 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 burnt food. I can't taste

the seasoning.

It's difficult for me to judge. Sorry.

Thank you both. Thank you.

Yeah, oh boy, I missed the brief.

Terrible. I was worried.

Right, Peter and Fu.

Carefully make your way forward, thank you.

I think Peter 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 Fu...

Potentially left off the sauce, so a little nervous about that, but besides

that... 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?

You don't need Peter to sauce your plates.

Yes, Chef.

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-grazed salmon with a cauliflower puree, asparagus, roasted

mushrooms, and a lemongrass beurre blanc.

Okay, visually, clearly, Fu, you forgot the sauce. Yes, Chef.

Peter, yours looks complete.

Nice color on the top, Fu, with the salmon. But I'll be honest, these

mushrooms look raw.

Okay. Fu, how long do you cook these mushrooms for?

About 10 minutes, Chef. 10 minutes.

No way.

Yeah. I can plant that in my grandma's garden. No way that was in the oven for

10 minutes.

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.

Fu, how long did you cook these mushrooms for?

About 10 minutes, Chef. 10 minutes. No way. I can plant

that in my grandma's garden.

No way that wasn't the only 10 minutes.

Oh, my God.

Fu, let's have a look at your salmon.

A little bit under medium rare.

Cook on the salmon Peter was what please me tomorrow.

Mm-hmm. That's meeting with her

Okay

foo your summons colored nicely on top after that it goes south very quickly

sadly the mushrooms are raw asparagus is woody

Puree is under-seasoned, and I am missing a sauce. Yes, Chef. Peter, your

salmon's cooked nicely, seasoned nicely.

Mushrooms need more cooking. Sauce is on there, and it needs that sauce because

it cuts the richness.

Yeah, food, 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. Thanks, Chef.

Peter, there are components of this dish that make it edible and balanced and

good. But I don't know, Fu, I don't know what to think. This is so obviously raw.

Like, you think you're going to come here and tell us, we've been doing this

for 35, 40 years, that you cooked that for 10 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, you know? It's like the miso didn't do anything.

Yeah.

So bad.

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.

Jake,

Julia? I liked it. It was good flavor, interesting dish.

Heidi and Dave, 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.

Basher and Takaya's all over the place. Oh, boy.

Basher's salmon was better than Takaya's.

Let's just be clear. Yes. Their stems were burnt.

Oh, my gosh. They were really talking long.

Peter and Fu.

Oh, those looked similar.

But Phu forgot the sauce, and that dish was screaming for the sauce. It needed

it.

I think it was definitely Peter's dish, and Phu couldn't keep up. Yeah.

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

We agree? Yeah.

Yeah? Yeah.

Oh, gosh.

Right, tonight there was one team that literally stood out, head and shoulders.

Congratulations, Dave and Haiti. Well done, and welcome to the top six. Thank

you, chef. Thank you, chef. I feel amazing. It feels really good to remain

on top. I firmly believe that I could not have made the dish that Haiti and I

made with another cook in this challenge.

Haiti 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.

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

I guess the strategy with Dave paid off. I mean, I paired with Julia, and we are

both top six right now, which is huge. That is like 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. Thank you. Thank you.

Okay, Peter and Fu.

Basha and Takaya.

The dishes presented to the three of us were somewhat lacklustre, missing the

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

This is tough.

The two individuals leaving the competition... ..are not from the same

team.

Phu.

Dikaya.

Please step forward.

Foo, Takaya, tonight, you've cooked for the last time in the MasterChef kitchen.

Masha, Peter, say goodbye and head upstairs.

Thank you, Rob. You did amazing.

Proud of you.

Takaya, 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.

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 on, say goodbye. Come on. Come on.

Thank you, Joe. Nice to meet you. Likewise.

Thank you, Joe.

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.

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.

Coming here has allowed me to find my voice into the culinary world.

There's a lot of work that's gone into this. The spice is absolutely delicious.

Thank you.

Takaya Fu, we're going to miss you.

Miss you too, chef. Thank you, chef.

This journey has been quite a roller coaster, and it has fulfilled me and

will push me on forever.

How old are you now? 53. 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 accomplish.

I feel really sad, but I know I'm only 23, and I know I'm going to go further.

So, yeah.

Let's go, Tommy!

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, you ain't seen

nothing yet.

One order. One branzino, one prawn, followed by two prawns, two branzino,

yes? If the home cooks can't handle the heat... Watch it!

It's not rare, it's 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

nation's dumbest all new starts