All language subtitles for MasterChef.US.S08E07.WEB.h264-TBS[eztv]

- Announcer: Previously...
- On the menu tonight, lamb.

( gasping )

...the top 17 had front row seats

to a Gordon Ramsay master class.

Gordon: You've got to speed up.

- Yachecia...
- Textbook.

- and Cate...
- It's incredibly impressive.

- Thank you so much.
- were a cut above the rest,

but Sam didn't have the chops...

I wouldn't even ( bleep ) swallow that.

I can't do that to my palate.

to stay in the competition.

- Tonight...
- Service!

The home cooks run a
five-star restaurant service.

- Two Benny, one pancake. - But will
this high-end breakfast challenge...

You're burning your eggs.

...leave one team scrambled?

Where's my two and two?

If it's not up, it's done.

My pancakes are up
there and they're dying.

We need to get this together.

A five-star hotel and
we serve them that?

Oh, my God.

Whoo!

- All right, all right.
- Wow.

The Peninsula Hotel is like a dream.

This is very posh.

Eboni: It looks like it's
been cut out of a movie.

You talking about
smelling and feeling money?

Everywhere you look, it's there.

- Good morning. all of you.
- Good morning.

- Line up. Wow.
- So fancy.

Welcome to Beverly Hills,

specifically, The Belvedere Restaurant

at the iconic Peninsula Hotel.

This legendary five-star
hotel happens to be home

to one of the finest
restaurants in the country,

a restaurant that today
is being taken over

by all of you home cooks.

- ( cheers and applause )
- All right.

Today you will be in charge of
a dining room breakfast service

for this hotel's extremely
discerning guests.

Now, we need two teams.

Cate and Yachecia, you
two performed the best

during the previous lamb challenge,

and today, you will each captain a team.

Come up and pick up your aprons.

Cate: I'm not a very aggressive person,

I don't like telling people what to do.

It's not part of my nature.

I don't know how this is gonna go.

- So, Cate, quick question.
- Yes?

Name one person that you
wouldn't want on your team.

- Oh, I'm gonna go with Jeff.
- Interesting.

Jeff has a very loud voice,
but he doesn't take direction.

He kinda just likes to
be a little arrogant,

and that's a quality I
don't need on my team.

- Yachecia?
- Yes, sir?

One person that you
wouldn't want on your team.

- Today it would be Jennifer.
- Wow.

Yachecia: I don't want
Jennifer on my team

because Jennifer cracks under pressure,

and she's not refined enough
for this type of challenge.

Today, the team captains

are not in control of
which teams you get.

That's gonna be in
the hands of all of you

remaining home cooks.

You want to work with Cate, stand
single file right next to Cate.

If you want to be on Yachecia's
team, stay where you are.

- Is everyone ready?
- All: Yes, Chef.

Go.

Jennifer: Yachecia said she
doesn't want me on her team,

but I want to prove her wrong.

She has this pre-notion that I'm dumb

or that I don't have
enough talent as others.

But I'm in this game
and I'm growing every day

and I'm learning every day.

Captains, you'll need these.

Please hand them out to your teams.

Yachecia: Looking at my team,

I think I have the underdog team.

I am 100% used to being the underdog.

So I know that we can work together

and I can lead this team to victory.

Today you will be cooking
five stunning breakfast dishes,

and all made to order.

There's just one more
piece of information

that all of you need,
and that is the menu.

Go change into your chef whites

and we will meet you all in the kitchen.

- Yes, Chef!
- ( applause )

- Whoo-hoo. -
Let's go! Red Team!

Home cooks, allow me to introduce you

to executive chef David Codney.

- Good morning, Chef.
- Welcome, welcome, welcome.

Now, we're gonna very quickly,
concisely, go over the menu.

- Yes, Chef.
- All right.

First dish... lemon ricotta pancakes.

We have a little bit of ricotta
cheese on top that we've whipped.

We have a preserved lemon butter.

All right, next dish.

David: Classic eggs Benedict
garnished with some house chives.

- They look incredible.
- Thank you.

- The next breakfast dish...
- Wow.

David: My personal favorite.

This is the potato waffle and lobster.

You want to under-poach
the lobster just a hint,

so when you heat it up,
it doesn't become rubbery.

And the next dish.

David: Classic American breakfast.

Two fried eggs, bacon,
house hash browns.

- Wow.
- The final one, David, is...

David: Three egg omelette

folded in with a little bit
of garnish and a hash brown.

- Cooked to order?
- Cooked to order.

Love it.

This is serious business, guys.

- Is everyone ready?
- Yes, Chef.

Your 60 minutes of prep time starts...

- now.
- Let's go, guys.

- Line up, team. Let's go!
- Come on, Red Team!

- Let's go, let's go.
- All right, so, Jeff,

I need you right on that hollandaise.

Beautiful, perfect every time.

- And, Reba, eggs.
Jennifer, sunny-side. - Okay.

- Caitlin, pancakes.
- You got it.

- Jason, lobster. Make it beautiful.
- Lobster.

Dino, I need that bacon perfect.

- Jenny, poached eggs.
- I can do the poached eggs.

Bring that in. One,
two, three, Blue Team.

- Blue Team!
- Whoo!

Okay, eggs Benedict. I want
Necco and Gabe on the hollandaise.

Eboni, you're going to be
doing the poaching of the eggs.

I want Newton on the
Canadian bacon and the bacon.

Boston boys, Adam and Daniel,

on the potato waffle with the lobster.

We have lemon ricotta pancakes.

We'll get those done at the end.

Eboni: I don't agree with the direction

the captain is taking our team.

She's got me poaching eggs.

I could probably do two
of these dishes by myself,

and she's not utilizing anybody
to the best of their ability.

- All right.
- Let's go, let's go! Go, Red Team!

Find your station. Get your knives.

Now, come on, guys,
this is a tall order.

I mean, it takes weeks of
training, shadowing other cooks

before I even put any one
of my cooks on the line.

Now, Red Team captained by Cate.

Aar�n: Cate has very strong
personalities on her team.

She has Daniel and she has Eboni.

Both have a lot of gravitas,

but my concern with the Red Team

is gonna be not enough soldiers,

- Yeah?
- too many leaders.

- Here's-- I got my--
- Lemons out of the way.

If we don't need the freaking
lemons, get them out of the way.

Who's using this water? You using this?

- Yes, I'm using that.
- Okay.

I think the Blue Team
has got a big advantage.

They have age on their
side and experience.

Get it prepped, that
way we have it ready.

Gordon: They may not
look the most dynamic,

but I think you've got the stronger
cooks in the blue this morning.

- Don't let me down. Y'all got this.
- Less talk, Jeff.

When you think about a place like
The Belvedere at the Peninsula,

you expect top-notch service,
an amazing dining experience,

and I have the same expectations today.

The Peninsula Hotel is really
one of my most favorite hotels.

Although I live in Los
Angeles, we love to come here.

The food is so outstanding.

And I'm really looking forward

to seeing what these
chefs are gonna do today.

Chef, the first two blue tickets are in.

Thank you. Okay, Blue Team, order on.

First table, one omelette, one pancake,

followed by two Benedict, one
American breakfast, one pancake.

- Yes, Chef.
- How long, please, Yachecia?

- Four minutes, Chef.
- Thank you. Good girl.

All right, guys, we got this.

Red Team, we are live. Let's go.

Four covers, table 52.

One lobster, one
American, two omelettes.

Give me a time, please.

- Six minutes, Chef.
- Drive your team. Let's go!

Cate: I'm kind of
freaking out right now.

There's so many things
going through my head,

and it's very frustrating
to try to organize chaos.

I need, um, we need, uh,

for here, we need the
tomato-- no, I'm sorry.

- One-- one Benedict. I have
one Benedict. - All together?

Cate: The pressure is just so unreal.

I'm just like, "Can I do this?"

I don't know.

Let's go, guys. Waffles in, pancakes on.

Cate! Turn the gas on!

You're standing there cooking
and there's not even gas on!

Take a deep breath. You got this.

Oh, dear.

One omelette, one pancake.

Good. Lovely pancakes. Nice and crisp.

- Thank you, Chef.
- Service, please. Pick up.

- Blue Team, all day. Two Benny, heard?
- Heard.

Three American breakfasts. Heard?

- Yes!
- Let's go.

This Blue Team is stellar.

- We good over here?
- We're good over here.

Yachecia: I need two
beautiful pieces of bacon.

We are on point, we are focused,

we are sending tables out
one after one after one.

Two Benny, one pancake.

Two beautiful eggs Benedict.

If the Blue Team keeps
putting out plates like this,

we are gonna demolish the Red Team.

Lobster, eggs Benny, up!

- Red Team?
- Yes, Chef?

In 25 minutes, we've
served one table of two,

and I'm waiting on one lobster,
one breakfast, two omelettes.

- I have one omelette here.
- Oh, my God.

Eboni: Everybody's timing is off.

There's no communication.
There's no leadership.

Where's the teamwork?

I got a lobster waffle. Let's go!

Cate's just barking out these orders,

but nobody knows where they're going.

- Adam?
- Yes, Chef?

The lobster, it's raw.

Adam's sending out raw lobster.
Some food is getting cold.

My pancakes are up
there and they're dying.

Eboni: Come on, Necco, let's go!

This is a disaster.

- All right, young lady?
- Yes, Chef?

- Look at the omelette.
- Eboni: Oh, my God.

I've seen a diaper look more
appetizing than that ( bleep ).

I'm sorry. It's ridiculous.

Guys, we need to get this together!

Gordon: Cate, I've got one
omelette. Where's the other one?

I'm getting it. I'm getting it.

Red Team, stop. All of you.

Come here!

Fifth time. One lobster, one
American breakfast, two omelette.

Here's what I get-- one
omelette, cooked by Cate.

On the same freaking
ticket, we got two omelettes.

And now she goes back
to start this omelette.

If you can't cook two
omelettes side by side,

untie your apron and give it to me now

because this is a joke.

Now, I'm not asking, I'm telling you.

Change your captain,

get a meeting, get a strategy,

and come back to me with a
pair of bollocks, one of you.

Eboni: We're going down if we
stay under Cate's direction.

She can't handle the
pressure. She can't lead.

It's time for me to get in mommy mode

and train this team
like I would my kids.

Watch this.

Necco, stay over there on waffles.

Adam, we could use you on the grill.

You could produce a better pancake.

Y'all go back on eggs
Benedict and we gonna clean up

and substitute everywhere.

I'm staying on omelettes.

- Who is in charge, please?
- Chefs: Eboni, Chef!

- Thank you.
- Eboni: We focused!

Come on, come on, come on. We got this.

Pancake, Benedict, beautifully
done, going stone cold.

Jennifer, where are my eggs?

- Reba: You're burning your eggs.
- I'm sorry, Chef.

I'm getting it together.

I got three tables
waiting on you, Jennifer.

I need you on point, girl.

I knew this was gonna happen. I knew
Jennifer was going to crack under pressure.

Jennifer, are you putting
any butter in this pan?

- Yes, I put oil at the bottom.
- This egg ain't moving.

- I got these then.
- All right.

- They're not perfect.
- Wow.

These eggs are not done.

I need the American breakfast.

- Two minutes.
- Two minutes? Take that back.

- You killed the whole table.
- Take that back.

I'm sorry, guys.

Yachecia: This is a total disaster.

Jennifer keeps saying she can do this,

and she keeps sending out bad eggs.

I don't have time to
babysit in the kitchen.

Okay, stop. Blue Team, switch.

- Jennifer, back up Jenny.
- Okay, whatever.

Jeff, I need you here
with Chef. I'm on eggs.

If I don't jump on this
line, we're going down.

I got it, I got it.

How long on the lobster waffles?

- 20 seconds.
- How long on pancakes?

- 45 seconds on pancakes.
- Good job. Service!

- Two of you, table 54, one lobster waffle.
- Come on!

The little girl from Chicago
with lungs big as Texas.

- I need six pancakes
- Got pancakes coming up, Eboni.

- Good job! Y'all doing a good job.
- Yes, Chef.

That's a team leader right there.

When you two minutes out, let him know

- so his pancakes can stay hot.
- Yes, Chef.

- Let's get it.
- Got it, Chef.

You guys, your food's looking great.

- Keep it up.
- All: Thanks, Chef!

Newton: We got timing,

we got communication, we got teamwork,

and we're kicking ass and taking names.

You just got four tickets out in
the last two minutes. Nice job.

Good, let's go. I need them eggs.

Let's keep it flowing.
Let's keep the flow going.

- Here we go.
- Hey, stop.

- Blue Team.
- Oh, my God.

- Come on.
- Okay.

No, stop. It's not okay.

- You don't care.
- ( bleep ).

So you think that's good enough to send?

Just so I know where
you are standard-wise.

I don't, actually, and we're gonna get
two more orders to complete this order.

Don't dare send me your ( bleep ) again,

'cause I look a bigger dick than you.

- I'm not a dick, for one.
- Three breakfasts?

When you send me that and then
tell me that that's your best--

That's not my best. I
never said it was my best.

Did you hear what I said? I
look a bigger dick than you.

And I'm not gonna send that. Heard?

- Heard.
- We can debate about the dick bit later.

Dino: Are you kidding me?
You need to shut your mouth.

You can't be yelling at
Chef Ramsay like that.

You need to show him some respect.

Gordon: How long for the breakfasts?

Or I'm starting this table again.

- Two minutes.
- This is madness.

We better wake up, get in the game,

or it's curtains for us.

Get it right, Yachecia.

Yachecia, where's the breakfast?

- I need it now.
- Walking with American.

- Finally.
- Here we go.

Why are you doing this to me?

A five-star hotel and
we're serving that?

For the fourth time, one
breakfast, one omelette,

followed by two
breakfasts, two omelettes.

All: Yes, Chef.

Jennifer: I'm pissed right now.

Yachecia took me off eggs,
but now she goes to eggs,

she's not even able to make an egg.

Two American breakfasts, two
omelettes. I'm dragging hard!

Customers are waiting.

If we don't get it together, were
not going to feed these people.

- We're gonna lose.
- We need to get 21 out now.

Three eggs Benedict, one pancake.

Service! Two servers.

Eboni: As we're approaching
the end of service,

I'm kind of like in mommy chef mode.

It's like these are all my kids,

watch 'em like a hawk,
make sure they do it right.

At the same time, motivate and create.

- I need one more omelette.
- Got it coming.

So you guys have the
Blue Team's breakfast.

- Yes.
- Okay, tell me what do you think

about your eggs Benedict there?

The hollandaise sauce is fantastic.

It's zesty. The egg is
poached exactly correctly.

- It's wonderful.
- That's awesome.

How am I doing on that eggs Benny?

We're good. We're almost there.

I had the Red Team's
waffles with lobster.

Very nice and buttery and
delicious. Melts in my mouth.

- Lobster up.
- Thank you, Adam.

I had the Blue Team
all American breakfast.

I am disappointed. My eggs are really
runny. They look a little mucousy.

I've been coming to The Belvedere
for years and I was hoping for better.

Come on, guys. I got
about five minutes left,

but I still am dragging
on those eggs, please.

The Red Team's omelette
was cooked awesome.

I mean, like, it's beautiful and fluffy,

but the seasoning was inconsistent.

Whoo!

My ricotta pancakes are delicious.

They're so light. They're wonderful.

Guys, this is the very last ticket.

Wrap it up as a team.

We coming right now.

Table 13, please.

- That's it, no tickets.
- Red Team!

Red Team, where we at? Stand up.

Nice job. Be proud of your work today.

We did it. What you know? What you know?

- Yeah!
- What you know?

Eboni: I'm proud of our team.

We did have a strong comeback,

but the fact that it took us 25 minutes

to get out one correct plate almost,

it could be anybody's game right now.

Blue Team, yet again,

I've got a plate full of snot.

Now for the fifth and final time,

I need two breakfasts with two omelettes

cooked with some respect. Heard?

Yes, Chef!

Two minutes left of service.

If it's not up, it's done.

Get it right.

Jenny: We have had the same two orders

for the last 45 minutes it feels like.

- 60 seconds remaining.
- Come on, guys.

Yachecia, I'm dragging on
those two American breakfasts.

It's hitting the fan at this point.

Everybody's running around

like a chicken with their head cut off.

45 seconds to go. Come on, guys, please.

Where's my two and two?
Where's my two and two?

- 20 seconds.
- And now Yachecia needs to be perfect,

or else we are going
down with these eggs.

- Come on!
- Where's my eggs?

Come on, guys, we got this.

Come on, that's all we need.

- Come on, Yachecia.
- Ten, nine,

- Yachecia, give me them.
- eight, seven,

- six, five, four,
- We got it, guys. Come on.

- three, two, one.
- Oh, God.

And stop!

Service is over, and I'm
not serving that ( bleep ).

Blue Team, clear down.

I feel horrible.

As a team captain, I let my team down

because I couldn't cook eggs.

How embarrassing.

Red Team, Blue Team,

you ran a world-class

restaurant's breakfast service.

There's not many home cooks
that can say they've done that.

- Well done.
- Thank you, Chef.

Aar�n was out there
fronting your service.

Christina, myself, and Aar�n
have dissected the comment cards.

We tasted your dishes, we saw how
you worked together in the kitchen.

So, without further ado,
today's best performing team...

the team that will not face
the dreaded pressure test...

is...

- the Red Team.
- ( cheering )

- Good job, guys.
- Eboni: I'm so happy my team won.

And I think this is intimidating
a few of my competitors.

Now they know how strong I am,

and I'm probably gonna be a target now,

which I was trying to be sneaky with it.

But I did not want to lose today,

so I had to step up
and show my abilities.

Eboni, we were impressed.
Vocal, assertive, disciplined.

- Thank you, Chef.
- Congratulations.

All of you, head out to the
patio and get yourselves a drink.

- Well done.
- Thank you, Chef.

Blue Team, I want you guys

to start clearing down both kitchens,

and I'll see you back inside
the MasterChef kitchen.

Let's go.

- Nice job, guys. Nice job.
- Well done.

Jeff: All of our asses
are on the line over eggs.

Jennifer: I'm filled with anger.

This is my life. I want this.

Now I gotta go on a pressure test?

I don't think that this
is fair to any of us.

Jennifer: Yachecia, I am upset with you.

You should have kept me on those eggs!

You know how many eggs we got sent back?

Your eggs were sent back the whole time!

- Your eggs had more sent back.
- The whole time!

What you gonna do is calm
down. That's what you gonna do.

I think certain people
just don't know how to cook,

and I think we're
gonna find out tomorrow

who can cook and who can't.

Come on down, please, guys. Thank you.

Yachecia: All eight of us
are facing elimination today,

and I feel like it's all my fault.

Line up, please. Thank you very much.

We failed as a team, however,

I was the team captain.

So I just have to be
ready to take my punishment

and face this pressure test.

Unfortunately, Blue Team,
yesterday you struggled.

So now it's back to every
home cook for themselves.

Okay, what happened, Jeff?
Talk me through what you saw.

- What went wrong?
- It all starts from the top down.

It was a terrible show of leadership.

A great leader really needs to make sure

that you can manage
tasks and motivate others.

- ( chuckles )
- Yachecia, what's funny?

I'm just amazed that someone

who does not have the ability to be led

and is disrespectful to
any leader, even yourself--

Hey, where's your integrity?
You're the leader of this ship.

We all go down with you,

but instead of being able to pull us,

you need to push us.

That's what leaders do.

No, you need to speak
to me with respect.

You don't deserve my
respect at this moment.

Enough! Come on, guys. Come on!

- Quiet.
- And this is our team.

Okay, Jennifer, what happened?

When I was on eggs, we were ahead.

She decided to take me off eggs.

She put me in the corner
with the waffles like a kid.

And because she
didn't believe in me--

It wasn't about not believing in you.

If you believed in me, you would
have let me take over the eggs.

No, I wanted you to go
to waffles to calm down.

Both teams had bumps.

It's just that the Red Team
was smart enough, quick enough

to reposition and play each and
every member to their strengths.

Christina: Now, a team of
eight stands in front of us,

but not all of you will
compete in this pressure test.

What happens next is entirely
in your captain's hands.

Yachecia, you can
choose to save yourself,

or six members of your team.

Mm, mm, mm, mm.

I would save myself 'cause
I ain't none of they friend.

This is "MasterChef."
There can only be one.

So she needs to take her
ass up to the balcony.

Now, yourself, or six individuals
standing alongside you?

Be selfish.

- Six.
- ( gasps )

We failed. The captain
goes down with the ship.

I agree with that. I agree with that.

So the first name is who?

Jason, Chef. Good job.

- Good job.
- Good job, Jason.

Gordon: Upstairs quickly, Jason.

Man: Get on up here.

Yachecia, the second
person you're saving?

- Caitlin, Chef.
- Jenny: Good job.

Jeff: Yeah. That was the right answer.

Apron off please, Caitlin. Third name?

- Jenny, Chef.
- Gordon: Jenny.

The fourth person you're saving.

- Reba, Chef.
- Thank you, Yachecia.

The fifth person you're saving is?

- Dino, Chef.
- Good job.

One person left to
put up on the balcony,

and the remaining person
you'll go head to head with.

Jeff: I know Yachecia's coming for me.

We've already gone at
it with our challenge.

We've already gone at
it in front of everyone.

You want to tangle, let's tangle.

I dare you.

The sixth and final name

that you're sending to
the safety of the balcony

- is who?
- Jeff, Chef.

- Ooh.
- Wow.

Thank you.

Jeff definitely deserves to
be fighting for his life today.

However, Jennifer will
fall apart under pressure,

just as she did in the kitchen.

Jennifer, are you
surprised you're down here?

That's all right. I want
to know what were cooking

and I want to do it
now. I'm ready to go.

- Whoo.
- I helped your team

when we needed it. We were ahead.

I was one of the people
that made us ahead.

And I helped all your team,

which you should have been doing.

And now you still have me down here.

- Nothing personal.
- Nothing personal, either.

- Let's go.
- It's hot in here.

Are you both ready to find out
what you're gonna have to make

- for this pressure test?
- Yes, Chef.

Please turn around.

Eboni: Shucks.

I'm shaking for 'em.

Okay, tonight for your
tough pressure test,

you'll be cooking a dish that I
grew up eating at least once a week.

To keep your place in this competition,

you'll be cooking an incredible
British classic-- fish and chips.

- Ooh!
- Ow!

Look at it. Crispy
beer-battered white fish

with delicious thick cut
chips with smashed fresh peas

and finished off with that
incredible homemade tartar sauce.

And because I do not want
to hear any excuses tonight,

I'm gonna show you how it's done.

- Please, watch carefully.
- Pay attention.

Now, behind a perfect fish
and chips lies the batter.

This is an incredible beer batter.

Mix in the dry ingredients first.

AP flour followed by corn starch.

Salt, baking soda.

From there, mix that in gently.

Form a little well in the middle

and very carefully add your beer.

Don't add all the beer at the same time,

otherwise it's gonna cause lumps.

We want the batter to be thick enough

to coat the fish beautifully.

And not too thin so as
it runs off the fish.

Make it really nice and silky.

- You can smell that batter
from there, right? - Mm-hmm.

It's got a nice,
delicious richness to it.

Now, the secret is to let it rest.

- Got me?
- Yes, Chef.

Now, the fish. So how do we
get the moisture out of there?

We season the fish lightly.
It takes out any excess water.

To make sure the fish
sticks to the batter,

you run it through seasoned flour

and then shake off any excess.

And you lay that inside your batter.

Let it sink and just coat the fish,

and then very quickly get
rid of the excess batter.

Let it coat and lay away.

Those filets of fish
take 3 1/2 to 4 minutes.

The secret now is to get
that batter nice and crispy

- and beautifully seasoned.
- Mmm.

Now, the chips. Potatoes peeled.

If they are cut evenly, they'll cook
evenly, and all at the same time.

Get your fries straight into the fryer.

Crank the heat up. You
want those nice and crispy.

Now the way to identify
when your fish is cooked,

once that batter is coated,

the fish starts to
rise inside the fryer.

And if it starts to float,

it's a strong indication the
fish is cooked beautifully.

Let it rest.

Fries out of the basket into the bowl.

Smoked paprika salt.

Fresh chopped parsley into a bowl,

and coat your fries.

And then take your cone.

Big tall ones at the bottom

and fill up that cone with fries,

making sure the fries
are nice and crisp.

And then lightly season your fish.

And then up and over.

That is how you make a perfect

MasterChef-quality fish and chips.

- Good luck.
- Thank you, Chef.

All right, guys.

We do fish fries all the time in church,

but we don't batter fry.

We don't make fish and chips.

This challenge is all about timing.

The same reason I got here is timing,

and so I gotta bring my A-game

in order for me to get
outta here and be safe.

You two home cooks will
have just 45 minutes

to get as close as you can
to Gordon's fish and chips.

Your 45 minutes starts... now.

- Come on, Yachecia.
- You got this, girl. You got this.

Run, run, run, run, fast!

Jennifer: I'm so mad right now.

I don't deserve to
be in a pressure test.

I'm trying my best to hold it together,

- but my insides are screaming.
- Corn starch.

Yachecia has this preconceived
notion that I'm a weak chef,

and that just lights a fire in me.

I'm ready to go.

Let's rumble. Let's do it.

Showdown. It's a showdown.

All right, y'all. All right, girls.

- Please tell me you've got everything.
- Come on, you two.

Guys, head to head
battle. pressure test.

Yachecia versus Jennifer.
This is going to be intense.

Gordon: Let's go!

Stay focused, you guys. Game time.

Newton: Jennifer's got
that look of determination.

I haven't seen this in Jennifer yet.

That old "hell hath no
fury than a woman scorned."

Holy shnikes, the
catfight's about to begin.

And we're getting ready to
see one heck of a shootout.

- All right, guys.
- Come on, guys.

Guys, cook like it's your last time.

Gordon: Ladies, remember,

mushy peas, tartar
sauce, fries, and fish.

45 minutes to recreate and perfect

my fish and chips, come on.

Stay focused, you guys. Game time.

Dino: Culinary battle of the ages.

Jennifer, for the first
time, has that fire,

the fire that she should've
brought from the beginning.

Redemption, Yachecia. Redemption,
both of you. Keep it up.

Caitlin: I think Yachecia's gonna win.

It shows confidence in herself as a cook

that she decided to go
head to head with Jennifer.

All right, so, fish and chips.
Something you grew up eating.

- Yes.
- What are the pitfalls, Gordon?

'Cause this is not something
that I grew up eating.

The key of a perfect fish
and chips is in the batter.

- Yeah?
- Lightly salting that fish

to make sure you got rid
of all that excess moisture

and keeping that batter nice and crisp.

The secret, though, is to make sure

that we get all those
lumps out of that batter,

blend it beautifully,
and then let it rest.

That is really, really important.

10 minutes gone, 35 minutes remaining.

Okay, how are you feeling?

I'm feeling okay, Chef.
I'm a little nervous.

You had the option to walk
up those frickin' stairs.

True, but at the end of
the day, I teach integrity.

I teach love. When you
make a mistake, you own it.

- So, you're up against tough competition.
- I am.

I've never seen Jennifer so
feisty, determined, and focused.

- That's true.
- Tell me, the fish and chips. What are you worried about?

What's the one thing
that you're nervous about?

Just making sure that the
fish is cooked thoroughly,

properly all the way through,

and that my fries are nice and crispy.

Mm-hmm. Highly
commendable, what you did.

- Thank you, Chef.
- Don't underestimate that.

- Thank you, Chef.
- Eye of the tiger, Yachecia.

Man: Keep it going.

- Jennifer.
- How's it going?

Why do you think Yachecia chose to stay
down here and battle you head to head?

I mean, hey, she thinks
I'm weak. I get it.

The thing is, though, it's
time for me to prove myself,

and this is maybe my starting point.

So you're gonna prove it
through fish and chips.

You're from Louisiana,
25-year-old debt collector.

You get a lot of fish
and chips down there?

I've made fish and chips before.
I don't use the exact batter.

It's very much about ratios. It's
about timing. That's the main thing.

I finished my batter. It's sitting
over there. I'm working on my potatoes.

Working all the sides in a second,

and I'll be good in the hood.

Keep cool, keep focused.

- You can do this.
- Yes.

You got this, Jennifer.

Gordon: Ladies, we're
down to ten minutes.

Chips should be blanched.

Fish should be salting.
Peas must be blanching.

And tartar sauce must be en route.

Stay focused, guys. You got this.

Aar�n: Speed up. Come on, speed up.

All right, now, Jennifer,
she was much more calm

than the last pressure
test we saw her in.

- No tears, more focused.
- Okay.

But her batter looks
a little thick to me.

Gordon: But the secret is to make sure

you whisk it two or three times

- before you start putting your fish in there.
- Yep.

It starts to incorporate
and it will run thinner.

You got it, Jen.

Yachecia seems to have a
good handle on everything.

She's not gonna get
fazed by all the drama.

She just wants to come
here, redeem herself.

I think both of them
are doing the same thing.

They kind of seem to
be in parallel worlds

as far as where they are in the process.

Jenny: Nice job, ladies.

So Yachecia's dredging her fish.

Jennifer's now dredging the fish.

- They're big pieces of fish.
- Oh, God, they're monsters.

With fish that big and that cold,

what's gonna happen to the
temperature of the oil when they go in?

- It's gonna drop.
- It's gonna drop.

That oil's not gonna heat up.

Look, Yachecia's in. Yachecia's in.

Look at the size of her fish.
That's the perfect size of fish.

- Wow.
- Beautiful. Yeah.

42 minutes gone. 3 minutes remaining.

Everything needs to be finished

and on that board within three minutes.

Let's go, Jennifer.
Put it in second gear.

I don't have lemon. ( bleep )

- Jennifer, what have you forgotten?
- I forgot lemon, Chef.

What's the one thing
you serve with fish?

- Lemon, I know.
- Hey, Jennifer, ask her for lemon.

Maybe she'll give you one.

Hey, Yachecia, can I
have part of your lemon?

- Oh, thank you. Yes. That's awesome.
- Wow.

That's good sportsmanship.
That's good sportsmanship.

- Very admirable of you.
- Yep, thank you.

- Gordon: 90 seconds to go.
- Come on.

Let's go, let's go! You
know what you're doing, baby.

Chips are out. They
look great. Look at them.

- Whoo.
- There you go, baby.

Look at Yachecia's fish.
Just straight out of the oil.

I'm hoping they're
going to season it now.

- Christina: Looks beautiful, Yachecia.
- Looking good, ladies.

- 30 seconds remaining.
- Come on! Yes!

Gordon: Come on, Jennifer.
It's gotta be done.

Come on, come on, come
on, come on, come on.

Christina: Check your
fish. Check your chips.

Season everything. Ten.

All: Nine, eight, seven,

six, five, four,

three, two, one.

- Stop. Well done.
- ( cheers and applause )

- Whoo!
- Baby doll!

Beautiful, you two.

Good job, ladies, good job.

- Well done.
- Thank you, Chef.

Very carefully bring your fish and
chip platters down to the front, please.

Jennifer: I look at Yachecia's
plate and my first thought

is that her batter's definitely darker

than how I would make it.
Her chips don't look as good.

She didn't cut them correctly,
and they look a little limp.

So it's time for Yachecia to go home.

Yachecia: Jennifer's
dish looks like it came

from a fast food restaurant.

Mine looks like it came from
Chef Ramsay's restaurant.

Amazing, both of you.

I think I did his dish justice today.

Right, Yachecia, let's start with you.

Okay, visually, that looks beautiful.

Great color on the fries.
Great color on the fish.

- Thank you, Chef.
- But we know the flavor is something else.

Correct.

Can you hear that from over there?

- Crispy.
- Crispy!

When I cut through there,

I want to see glistening
flakes of cod encrusted

with this incredible batter.

Yachecia, that is beautiful.

Thank you, Chef.

How long did you salt the fish for?

I salted the fish for about 20 minutes

and let it sit.

- Fries.
- Fries, I blanched them.

No color, finished frying them off,

and seasoned them with
smoked paprika sea salt.

You know, the fish is
beautiful. Let's get that right.

Salted beautifully, nice and
firm. Tartar sauce, delicious.

However, your fries are so thick.

When they're that thick, they
get sort of soft and soggy.

But you're 85% of the way there.

What has been confirmed
over the last 45 minutes,

- you can handle pressure.
- Thank you, Chef.

- Good job.
- Thank you.

- Miss Yachecia.
- Yes, Chef?

How long did you fry that fish?

- Six minutes.
- It's like riding the line.

Yes, Chef. It's a big piece of fish.

I didn't want it to be
underdone in any way.

Did you get a bite of this fish?

Not the finished product, no, ma'am.

What about these mushy peas?

They're not too mushed up there.

Did you just run out of time?

Yeah, and then I realized
that I had to make certain

that the star was the star

and that the accompaniments
accompanied the star.

And then I think the color
on these chips are great,

but when I look at the size of them,

I would love to see better uniformity,

because when you go to fry them,

they're all gonna fry differently

if they're different sizes, right?

Yes, ma'am.

I think that your fish
is absolutely the star.

I think your chips leave
a little bit to be desired.

And peas fall just a
little bit short for me.

Thank you, Chef.

Jennifer. Right.

So, I'm gonna be honest

and I'm gonna call it straight
here from the naked eye.

Look at the size of
your fish. What happened?

I know they're huge, but I
think that my batter's good.

And I'm hoping that it's
done and it's crispy.

Visually it looks inproportionate.

However, we know it's all about what?

- The fish.
- The flavor.

- Yes.
- It's exactly that.

Now, let's cut through into the center.

Did you use all the beer?

- Yes.
- You did.

Wow.

Wow.

Now, let's cut through into the center.

- Ooh.
- The batter is way too thick.

Yes, Chef, I see that.

Okay, um, the fish actually
tastes better than it looks.

Got the chips nailed. I think
your peas, they're tasty.

- But the hero tonight is what?
- The fish, Chef.

That is not your best performance.

- Yes, Chef.
- Damn.

The chips are dynamite. They're
beyond reproach. They're amazing.

The tartar sauce, it's filled with lots

of yummy bits of the cornichon.

That should be in a bottle
with "Jennifer" on it.

That's how good it is.

But the fish, I mean, it
just doesn't look right.

I understand that. Yes, Chef.

Ladies, come around to the front.

Hold y'all heads high.

Please just give us one moment.

Gordon: So, Yachecia,
fish cooked beautifully.

The one issue I have is the fries.

- Clumsy with the chips.
- The chips, I think, yeah, they need a lot of work.

Gordon: Jennifer, the
actual batter is so thick.

But you've got perfect fries.
Tartar sauce, done beautifully.

- Aar�n: Unbelievable.
- Peas, delicious.

Christina: Technique
is where she fell short.

Ladies, based purely on these
dishes you cooked this evening,

one of you is leaving
the MasterChef kitchen,

and one is still in with a chance

of becoming America's next MasterChef.

The person staying is...

Yachecia.

- Thank you, Chef.
- Job well done.

Great job, Yachecia.

( muttering )

- Well done, young lady.
- Thank you, Chef.

Good job.

Gordon: Oh, Jennifer, honestly,

you're going home way too early

in our eyes. How do you feel?

I know that I've been a crybaby,

but thank y'all so much
for this opportunity,

for everything that you have shown me,

to push me to be the
best person I can be

and the best cook that I can be.

I have grown so much in
this past couple of weeks

than I could ever grow in two years.

Thank you so much for everything.

Aar�n: Well, let me tell you, Jennifer,

I know it didn't kinda
work out for you tonight,

but you have such a great foundation

just by virtue of where you live.

The food culture in
Louisiana is so bright.

That's why I chose to move there,

to have my restaurants there.

So if you ever need some time
to get better at your skills,

my doors are always open, all right?

- Thank you.
- Gordon: You've been great.

Please, Jennifer, take your apron off,

place it on your bench, and head home.

- Thank y'all so much. Okay.
- Thank you.

- Thank y'all.
- That was awesome!

This Louisiana girl who made it
to the top 16 of "MasterChef"--

if I can do it, anybody can do it.

So if you ever have any
question in your mind

that you're not good enough
or you're not doing something

and you're unhappy, change your life.

- We love you, Jen.
- We love you, Jennifer!

We love you.

No more debt collecting.

I'm not gonna be knocking on doors.

I'm gonna go back to New Orleans

and I'm gonna go to Aar�n's restaurant.

I'm gonna take him up on that offer.

And hopefully one day
I'll have a restaurant

and I'll be right down
the street from him.

- Bye, Jennifer.
- Bye, guys. Love y'all.

- Love you.
- Bye, Jennifer.

- Announcer: Next week...
- Christina: Please welcome...

- ( lowing )
- Daisy the cow!

Daisy looks like she
needs milking really bad.

It's a mystery box challenge...

- ( chuckles )
- ...that requires "udder" perfection.

- Very nice job.
- Gordon: It's delicious.

It's one of the best
things you've cooked.

- And then...
- I'm good.

Announcer: the "steaks"
are higher than ever before,

as an elimination test...

Gordon: Speed up, guys. Let's go.

leads to a performance so shocking...

I'm confused. I don't
understand what's going on.

it leaves the judges speechless.

Sync: Ajvngou www.addic7ed.com