All language subtitles for MasterChef.US.S02E04.720p.HDTV.x264-DIMENSION

Previously on MasterChef...

We are excited.
Put it on the plate.

We searched America

to find the nation's
best amateur cooks.

I'm gonna win
this competition.

100 faced the most intimidating
moment of their lives.

I forgot
my signature ingredient!

Some tasted victory.
Yes!

Fish is cooked perfectly.

I wish I had two mouths
to eat this.

Others, defeat.

Come on!

No, no, no, no, no.

Just 38 cooks won a coveted
MasterChef apron

and remain in the competition.

Tonight they will face

two extraordinary
culinary stress tests.

This is where
it's gonna get painful.

Half will be cut
from the competition.

I'm gonna need your apron.

Half will stay.
Great move.

And proceed
to the MasterChef kitchen...

Let's go, guys.

To battle it out
for the ultimate prize...

Stakes are even higher.

And the title...
I'm trying.

Of America's next...
Gator done.

MasterChef.

MasterChef 02x04
Top 18 Revealed
Original Air Date on June 14, 2011

== sync, corrected by elderman ==

Today is the first really big
head-to-head challenge.

I've got this core group,

and now we're really gonna see

who can respond
under pressure to something

without any time
to think about it.

Gordon, Joe, Graham,

I don't know what you got
for me today,

but bring it on.

Okay, welcome.

Today we're testing you

on your basic skills
in the kitchen.

We're stripping
everything away

and getting right to the core.

You're standing here today

on the merits of your
signature dishes.

From here on in,

you have no idea what
we're gonna throw at you.

What the is that?

How do you guys
like them apples?

Where in the heck did they
find this many apples?

What in the world?

If you think

you have any future
in this business,

then you'd better
start learning

to love the hell
out of this fruit.

To move on to the next
stage of MasterChef,

I want to see
the next level of precision

with your knife skills.

Knife skills.

First of all,
top and tail the apple.

Give yourself a base.

I want to see
that skin come off,

and I want you
to maintain the shape,

taking as little of
the flesh off as possible.

All I could think to myself is

"isn't that why
they invented peelers?"

Let the knife do the work.

No thinner, no thicker.

Just like those apples,

each and every one of you

are on the chopping block.

Over half of you will be
leaving this competition.

I do not want to be
one of those people.

I made a commitment to this

so I can change my life.

Precision,
accuracy, and focus

is what we're looking for.

Continue slicing till either
Graham or I say stop.

Then you'll find out

if you're staying

or if you're going home.

Ready?
Yes, chef.

Right.
Pick up your apples

and jump on a station.

Let's go.

I'm not afraid of anything.

First time in my life
an apple scare me.

Are you ready?

Yes, chef!

Off you go.

It's not a race.
It's about technique.

This challenge will test
the home cooks'

technical ability
and knife skills.

Keep it going, guys.
Yes?

The judges will be
looking for precision,

consistency of slicing,
and minimum waste.

Please don't throw
any apples away.

38 home cooks
begin this challenge.

Not all will survive.

I have a lot at stake.

I left my son at home.

I didn't come out here
to play games.

I came out here to win.

Let the knife do the work.

I might be a country boy
from Mississippi,

but I can cook.

I want this worse than anything
in the whole world.

Know when to work fast,

know when
to take your time.

Come on.
I'd love to have a restaurant.

If I could win this,

it--it would just
change everything.

Remember, guys,
thumb and index finger.

Hold the apple.

I want this.

I want this more
than anybody else here,

and I'm going to work
my ass off

in order to get it.

The knives
are razor sharp.

Be safe, guys.

As we're cutting,
all I hear is "medic, medic."

Med.
Got another medic.

And I'm seeing just people
passing behind me

with their arms
held up in the air,

bleeding like crazy,
and I'm like,

"oh, my goodness.

"Okay,
I have got to focus here.

I cannot cut myself."

Ugh.

I cut myself.

The knife wounds keep on coming,

and as the blood flows,
the judges consider...

Speed, efficiency,
technique.

Their first cut.

Let's go, guys.

It's not up to the quality
that Gordon wants,

he's gonna send me home,
and I don't want to go home.

Master of that knife.

I'm extremely nervous,
'cause, you know,

my parents are totally against
me being a chef.

But I know I can do it.

Stop.

Seby.

These...

are perfect.
Congratulations.

First one through.

Stand behind. Well done.
Good job. Good job.

Absolutely.
Yep. Perfect.

While Seby enjoys the safety

of the winner's platform...

Precision and technique.

The judges are deciding
the fate of another.

Seemed like my bowl
was getting fuller

than anyone else's
around me.

I was just waiting
for the tap on the shoulder

to, you know, go
in the winner's circle.

Keep it going.

I didn't want to fill up
my bowl the fastest.

I wanted to just make sure

that I had precision cuts.

Come on, guys.

Elin,
stop please.

Now, there's lots
of little bits here.

It looks like you're
peeling them twice.

Are you doing it
one nice swoop? You are.

There are just so many
inconsistencies.

I'm sorry, Elin.

You're leaving MasterChef.
Thank you.

It was heartbreaking.

It's heartbreaking.

Over a stupid apple.

First person's gone.

Start focusing, please.

Knife down, please.

This is my life.

Christine.

Mm-hmm?

They're perfect.
Congratulations.

You're through.
Good job.

Okay, thank you.
Thank you.

Over there.

I almost fainted.

I was like, "Oh, my God."

I just made it through
a challenge.

Don't stop, guys.

Keep it going.

Stop.

Oh, boy. Here we go.

It was Albert's alligator dish

that earned him
a MasterChef apron.

Yeah!

But now can he keep it?

Core please, Graham.

Congratulations.
You're through.

Thank you.
Well done.

This is real.

Take a deep breath.

It's coming together.

Albert is the third contestant
to advance.

You're through.
Thank you, chef.

Well done.

Followed by
several more yeses.

Well done.
Good job.

You're through.
Well done.

Take yourself
over there. Well done.

But an hour into
the apple chop challenge,

15 home cooks remain
on the chopping block

as pressure and fatigue
begin to take their toll.

I know how painful
this is, guys.

My hand started cramping,

and just--it started
hurting real bad.

And just sweating.

It was hard
to hold on to the knife.

This is where it's gonna
really seriously kick in now.

I am getting more tired

and more tired,

and I'm just wondering
how much longer

do I have to keep doing this?

Keep it going, guys.

Stop please, Joseph.

Joseph became passionate
about cooking

while caring
for his sick wife.

You love her dearly?

Oh, very much.
She's my best friend.

Ta-da! Yeah!

But does he have
the knife skills

to keep his apron?

Okay, Joseph.

I've gone from
sort of wafer thin

to sort of big,
thick clumps.

I'm sorry, but you're
leaving MasterChef.

I know I can cook,

and I'm--
I'm gonna keep at it,

and I'm gonna get better.

And Joseph isn't the only one
pushed to the limit.

Several more home cooks
fail the test...

You're leaving MasterChef.

And are forced to turn in
their aprons.

I'm sorry, Pauline.
You're leaving MasterChef.

Please take your apron off.

Watching everybody
sent home feels good,

because it's one less person

I need to worry about.

It's gonna start really
seriously hurting now.

Alejandra, stop.

Knife down.
How many have you done?

Well over 12.

For Alejandra,
a MasterChef apron

could mean the start
of a whole new life.

It's been two years of a lot
of financial struggle.

I have $150,000 worth
of student loans.

The shrimp
tastes delicious.

But will she have
to hand it back?

If I find one pip in here,
it's game over.

Alejandra?

Yes, chef?

You slice apples...

like a pro.

Congratulations.
You're in. Well done.

It was worth it!

All this time and this crazy
pain in my back,

it's worth it.

Yeah!

90 minutes in,

the chopping continues.

Gordon Ramsay
is breathing down my neck

and looking for perfection.

Ben, stop.

Please, please.

Don't find any seeds.
Don't find any core.

Don't send me home,
Gordon.

Ben.
Yes, chef?

Take your apron...

over there.
Congratulations.

Well done.

I'm completely exhausted.

I was like...

Congratulations.
I've got blisters.

It's been two hours
since the apple chop began.

Now just Dustin
and Tracy remain.

Keep going, Dustin.

Keep going, Tracy.
Come on.

I am nervous. I'm tired.

My hand is absolutely
killing me.

But I know that
I am not gonna give up.

Let's go.

I'm coming at this
full force.

I mean, it's only
a matter of time now.

I'm off into
the winner's circle.

Okay, Dustin, stop.

Tracy, stop please.
Knife down.

That's just over two hours
you've been slicing apples.

Tracy...

Keep going, Dustin.

Keep going, Tracy.
Come on.

After two hours
of nonstop chopping,

just Tracy and Dustin
remain to be judged.

Okay, Dustin.
Stop.

Tracy, stop please.

Knife down.

That's just over two hours
you've been slicing apples.

Tracy...

You're staying.
Congratulations.

Dustin, Tracy's are far more
consistent than yours.

You're leaving MasterChef.

Thank you.

Gordon Ramsay's like,
you know, a hero to me.

And just having him try my food
and saying that it's delicious,

that meant a lot to me.

Really, it did.

Come with me.
Let's go.

With 14 home cooks eliminated,

just 24 remain
in the competition.

And the next grueling test

will see many more sent home.

Now, making it this far

means you've got
the knife skills

to hold your own
in the kitchen.

But your next challenge
involves something

with a few more
moving parts.

My heart melts,
because I love chickens.

I see the chicken,
and I am ecstatic,

because I was hoping

that we would actually
butcher a live animal.

This...

is America's
most popular meat.

If you cannot cook
the most amazing chicken dish,

there is no way on earth

you're ever gonna call
yourself a MasterChef.

You've got one hour

to do something
absolutely stunning.

One chicken.

And you're not
using this one.

The chicken should be
the headline act,

but make use of the supporting
cast of ingredients back here.

We have everything
you can think of.

from infused oils, spices,
herbs, vegetables...

If we like your chicken dish,
you'll stay.

If we don't,
you're leaving the competition.

Are you ready?
Off you go.

The contestants
will have one hour

to create
one stunning chicken dish.

This challenge
will test their ingenuity,

creativity, and their ability
to think on their feet.

Let's go, guys.

We're all running toward
the pantry.

You want to get there first.

You want to make sure

that you get what you need

to make your dish right.

You should let
these ingredients speak to you.

They should be
calling out to you.

"Hey, use me. Abuse me."

Most importantly,

don't forget
to get the chicken on, yes?

Two minutes gone.

Has anyone

seen baking powder?

There's no room for mistakes.

At this point,
we've gone down from 100

to 38 to 24,

and you know
that they're just

gonna keep cutting
and cutting and cutting.

It's game time.

Start thinking how
you're gonna cook that chicken.

If it's roasted,

it needs to go in
in the next five minutes, yes?

Go, guys.
Get that chicken going, huh?

My mind is racing.

Do I want to do
chicken and noodles?

Do I want to do
a stuffed chicken breast?

I have to come up
with something quick.

The big issue is not
over-complicating the chicken

and not trying
to be too clever.

What would you guys make?

I think I'd roast
the chicken thigh,

bone it out,
do a crispy skin,

then baste it in honey,
garlic, some thyme.

I'd do a wonderful
chicken fricassee.

Take advantage of all those
amazing mushrooms there.

Spinach,
boulangere potato,

and something
that can really highlight

the actual flavor
of the chicken.

I am making
mediterranean chicken salad,

with tabouli
and sauteed feta.

This is a version
I haven't created for anyone

other than myself.

Just under
40 minutes to go.

Keep it going, guys.

The pantry's
absolutely stunning.

How could you not come up

with the most
amazing chicken dish?

I think the competition
was already won or lost

in those five minutes
of what they chose.

Yeah.
Absolutely.

I'm making
a Western mushroom sauce

with a Indian-inspired
chicken sautee.

I never made this dish
in my entire life.

Hopefully it'll turn out
very well. Ha ha.

Seby, can I suggest you get
the chicken in the pan?

I will. I will.

You must be the only one

that hasn't started
cooking the chicken yet.

Wow.

Alejandra's doing a tagine.

And she's speeding up

the process
of cooking the breast,

which can go dry,

which is a bloody dangerous
thing to do.

The time you cook your chicken
is really what it's about.

It's delivering a dish

that's juicy and flavorful
and impressive.

How you doing?
What have you got for us?

I got a chicken gumbo
I'm making.

Chicken gumbo?
In an hour?

Are you out of your mind?

You think that you're
gonna have the time

to extract the kind
of flavor and reduction

you need out of that sauce?

I--yes.
Yes?

It's not the first time
I've cooked a gumbo in an hour.

There's no problem.
I'm in my comfort zone.

Tracy,
talk to me about your dish.

What are you doing?

It's my version
of a chicken pot pie.

In 60 minutes?

Uh, well, I'm gonna kind of

do it a little bit
deconstructed.

For 60 minutes,
that's a lot of work to do.

Yeah, I know.
It is. .

What's the matter?
My chicken skin's burning.

Is it burning?
Yeah.

Yeah, put the pan down.
Don't blow it. Don't blow it.

Just put the pan down.

Oh, my God. I left my chicken
skins in the oven, broiling.

I'm done.

I made a rookie mistake,
and I'm going home.

The remaining 24 contestants

have one hour to cook
the chicken dish of a lifetime.

Keep it going, guys, yes?

Some seem to have it
under control,

while others
are feeling the heat.

.

My chicken skin
got a little too crispy.

You only have one shot,
so I'm nervous.

I mean, you never know
what else can go wrong.

30 minutes to go.

Come on.
Keep it going, guys.

Make this the best chicken dish
you've ever cooked.

Visualize that dish and really
focus on that presentation.

Saw a lot of breasts being
cooked out there in advance.

That's a very
risky, risky game.

And I saw a lot
of slow-cooking techniques

and braising and stewing,

which is very either
risky or stupid

in the one-hour format.

Unreal.

Oh, my God.
This is so good.

Wow.

For me just to be able
to do this right now

and show America how to make
butter chicken from scratch,

I mean, wow.

Suzy is so arrogant.

Thinks she's a professor
of Culinary Arts.

I hope they like it.

'Cause I'm in love.

Wow.

I just hope
that she'll slip up.

20 minutes to go.

I'm cooking, um,
roasted chicken

and arugula, spinach,
pancetta, and mango,

with a little
orange drizzle on top.

I think the time
is an issue for me.

It's just I want
to get everything perfect,

you know, and put it
on the plate for them

so that they like it.
You know what I mean?

I'm gonna do everything I can
to keep this apron.

Anything.

I got to throw elbows,
I will.

Come on.
Keep it going.

All about techniques.

And please focus.

I'm making
chicken cacciatore.

It's traditional from Italy.

I want to represent
all Italians, you know?

Here we have some celery,
carrots,

onion, thyme, rosemary,
and some of the pork inside.

Uh, it's gonna be...

You know,
but I know what I'm doing.

It's gonna be good.

Guys, just over
ten minutes left.

Let's go, guys.
Let's go.

There are
24 awesome cooks here

and everyone knows
what they're doing.

So it's terrifying.
It's terrifying.

I can't screw this up.

That's just--
that's the bottom line.

I can't screw this up.

I don't care how
everyone else is doing.

I just personally
cannot screw this up.

All right, Ben.
Yes, sir?

How's it going?

Going well.

I have some, uh, biscuits
in the oven right now,

but there was absolutely
no baking powder, so...

Why would you choose
to be complex

on a day like today?

You have to stand out, chef,

otherwise you're never
gonna notice me.

Trust me, Ben,
with a hat on like that,

you're standing out today.

Let's hope
the biscuits work.

I know I have now made

a colossal error
in front of Gordon,

and he has placed a target
right on my forehead.

Because you don't make biscuits
without baking powder!

Hi, Rhonda.

You're pan-searing
these chickens--

how are you gonna stop them
from becoming dry?

Um, I need to find ice
and cool it off.

You think we're gonna have a
moist, tender piece of chicken,

not something...
I'm trying. I'm trying.

I don't want to choke
on your chicken.

Derrick was doing
the etouffee,

and he was using
some of the gizzard

and things like that
to make dirty rice,

and he was also
stewing down

all of the nice
dark meat cuts,

so I'm hoping that
that's gonna be delicious.

It was supposed to be a smoked
andouille chicken etouffee

with beer in it, but the pantry
did not cooperate,

so, uh, I'm using a spicy
Italian sausage instead,

which is not quite
the flavor profile.

I think this may end up
turning out

a little more like
almost a chicken chili.

Start putting those finishing
touches to your dish.

Let these ingredients
speak for themselves, guys.

Don't over-manipulate stuff.

Cooking chicken Oscar,
'cause it's delicious.

I think it takes skill to make
a bearnaise and make it right.

Nothing's going wrong
over here.

Just under four minutes
left, guys, yes?

About to make a miracle.

Thank you, Jesus.
That's all I can do.

Start thinking
about plating up.

Visualize that dish.

Put those finishing
touches on there.

Make sure you taste everything
that goes on that plate.

90 seconds to go.

Use every second you've got

to perfect those dishes.

Keep it going, guys.

I'm looking at the clock.

I don't know if I'm
gonna be done in time,

and I'm freaking out.

Ten, nine, eight, seven,

six, five, four,

three, two, one.

And stop!

Make this
the best chicken dish

you've ever cooked,

or this may be the last minute
ever in MasterChef.

Keep it going, guys.

Ten, nine, eight,

seven, six, five,

four, three, two, one.

And stop.

Stand back
from your stations.

24 home cooks are still in
the competition,

but aprons are about
to be taken away.

Row one and row two,

come forward please.

Max, let's go first.

What's it called?

Duo of southwestern chicken

with southwestern succotash.

The creaminess
of the avocado

goes well with the chicken.

I'm just not 100% certain
on the sauce.

I like the hot sauce.

Gives a nice little balance
to everything.

Okay, Angel,
let's go, please.

Chicken and dumplings.

I used dark meat,

'cause I like the way
dark meat tastes.

I love the idea of that
homey, American dish.

Chicken's actually tender.

The problem are the dumplings.
Slightly undercooked.

Very weighty
and somewhat doughy.

Okay. Tony.

What is it, please?

I've made a brick chicken,

a garlic rosemary
mashed potato.

Let's see.

That's a properly
cooked chicken.

Thank you.

It's a good start.

I think
potatoes need help.

Kyle, let's go.

I have chicken salad
mixed with fresh hummus,

sauteed feta
and tabouli salad.

Pretty intense.

You can't really identify
the true flavor of the chicken

when it's shredded and mixed.

Alejandra. Please.

So this is
my interpretation

of a Moroccan chicken
tagine

with apricots and dried fig.

Very, um,
very nice and fresh.

Very good.

Right. Alvin.

Got a version
of beer can chicken

that can be cooked inside
any time of year.

Chicken tastes nice,

but you can't just dust things
with raw spice.

Yes, chef.

Six varied dishes.
Let me tell you that.

The judges are about to decide

who will move on to cook
in the MasterChef kitchen

and whose dreams
end right here tonight.

Okay.

Max, Alvin,
one step forward please.

Congratulations.
You're both through.

I'm just relieved I'm going on
to the next round.

Word's out that I can cook.

People should be worried.

Alejandra, Tony,
one step forward, please.

You're both...

Through.

Thank you, chef.

Good job.

Okay, Angel, Kyle...

One of you will be coming

into the MasterChef kitchen.

One of you will be
leaving MasterChef.

Angel.

You...

are going through.
Congratulations.

Well done.

Good job.

Kyle,
the dish didn't work.

It's the kind of dish

that you would put with
leftover chicken.

I gave you a prime
piece of meat.

I just wanted to see that
be the hero.

Unfortunately,
it wasn't.

You're leaving MasterChef.
Thank you.

I'm disappointed.
It was a very short stay.

I would have liked
to have learned

a lot more before I left.

Can I have the back two rows
come up, please?

Suzy, let's go ahead.

Hi, chefs.

I prepared for you guys
butter chicken.

This is a traditional
Indian meal.

Rice is kind of bland.

I'm hoping that Suzy's dish
is gonna fail.

She thinks she's way better
than she actually is.

It's a little annoying.

However, the butter chicken
is pretty dynamite.

Christian, please.

Did a chicken Oscar,

which is, um,
crab, bearnaise,

and, um, I put it on
a little bed of risotto.

Good bearnaise.
Nice looking asparagus too.

Risotto?

Jennifer, come on up.

Walk me through this.

Absolutely.
Chicken and fruit.

Ben.

They are gonna hate this.

Uh...

Even if it tastes great,

it looks like
a pile of .

Here we have chicken breast
and thigh meat

that has been slowly
poached in butter.

We have the very bottom
of a crusty, butter biscuit

that was baked with chive
and crispy chicken skin.

It looks ghastly.

Um, it actually tastes
better than it looks.

Ben, if you haven't
got baking powder,

don't attempt to make

a frickin' biscuit.

Aaron, come on up.

What have you made for us?

Uh, today I designed
a chicken Belize.

Wait, wait.
Is there chicken on this?

Yes, actually there's chicken
on the inside of it.

To have an entire chicken,

and to put forth something

that's about
a bite and a half,

I don't really see the logic
in it, you know?

No matter how
great the flavor is.

Okay, Christine.

All right,
what do we have?

Crazy chicken
with a twist.

Twist?
What's the twist?

Um,
there's a little lemon.

Is the dish too simple?

Suzy, Christian, Jennie,

can I have you guys
come forward, please?

You guys presented us with
three really solid dishes.

You guys are going forward.
Congrats.

Thank you.

Christine and Aaron,
please take a step forward.

You both put forward
a good effort,

but sadly one of you

will be moving forward
in the competition

and one will be out.

Aaron, you were given
an entire, two-pound chicken,

and we used, like,
an ounce of it.

It's really not
MasterChef quality.

I'm gonna need your apron.
Sorry.

Christine,
congratulations.

Thank you.

I gave it all that I could.

Cooking is not
just a dream for me.

That's my reality.

Culinary arts and cooking.

I'm gonna live it
till I can't do it anymore.

Ben, Ben, Ben.

It's all down to you.

What are you doing standing
there by yourself?

I'm waiting to hear
my fate, chef.

I'm screwed.

They're gonna send me home

just because
my dish looks terrible.

What have I done?

I hope you see the value
in my chicken, chef.

There's so much I can do.

Well, I'm sorry.

Ben, Ben, Ben.

It's all down to you.

What are you doing
standing there by yourself?

I'm waiting to hear
my fate, chef.

Well, I'm sorry.

But you're not
gonna go home.

I'm gonna keep you in.

Congratulations, Ben.

It's not so much
a sense of relief

as it is
of a complete draining

of all of my body's energy.

And I literally collapse
into Alejandra's arms.

Next two rows,
please step down in front.

Bring your dish with you.

Mark,
present your dish.

Chicken rollatini.

Stuffed with arugula,
shallots, uh, prosciutto.

Topped with marsala cream.

The chicken's delicious.

Thank you.

However,
pasta is like baby vomit.

Erryn.

This is a baked chicken
with a barbecue dry rub,

and, um,
a roasted corn salad.

Chicken's nice.

Uh, the salad,
little heavy,

just, uh, with the mustard
and everything else, I think.

Corn's one of those things

you want to let kind of
speak for themselves.

Okay, Rhonda.

I have a rosemary chicken
done two ways.

The first one is a pan-seared
rosemary chicken

on a bed of mixed greens.

And then the second one
is a chunky chicken salad.

So you thought that
chicken salad two ways

can advance you
in this competition?

It seems like a poor card
to play right now.

Okay, Albert.

I have a, uh,
chicken gumbo.

I made my stock
from chicken bones.

Everything was from scratch.

From the stock all the way
to the finished product.

Gumbo, traditionally anything
from three to five hours.

Why would you try to do it
in 60 minutes?

Just being innovative.
Trying to make sure...

Sure. But there's things that
can't be done in 60 minutes.

Gumbo needs time.

Let's go, Joey.

What have you got?

Uh, chicken piccata
over penne

with a side
of roasted garlic.

Okay, Adrien.
What do you got?

This is a chicken
chili verde.

I made a quick stock

and simmered it with
tomatillo, little squash.

Uh, did
a Spanish tortilla.

Flavor on the dish
is pretty--

pretty bad ass.
It's really delicious.

Thank you, chef.

Man.

Man, man, man, man, man.

Rhonda, please
take a step forward.

You gave us two salads.

It wasn't up
to MasterChef standard.

I'm sorry.

Please step forward
and give us your apron.

Thank you very much.

I'm disappointed.

You know, I wanted this.

But I'm still optimistic,

and I know that this is just
another leg of my journey.

Um, I know
it's not over for me.

Mark, Erryn, and Adrien,

please take a step forward.

My hands are sweaty,
and I'm nervous as hell.

It is ridiculously
important for me

to get through
this challenge.

Guys, I'd like you

to take what you've learned
here at MasterChef...

And use it
in the next round,

because you've
all gone through.

So that leaves
Albert and Joey.

Okay, Joey.

I didn't know
what was going on.

I'll take it like a man.

Let's--
let's get this over with.

The pasta and chicken

just didn't really
come together.

We're gonna have
to ask you

to come forward
and give us your apron.

Thanks, Joey.
Keep cooking.

Albert.

You, uh, served me
my first alligator.

In this round, um...

Albert.

You, uh, served me
my first alligator.

In this round...

The chicken gumbo...

just didn't work.

It wasn't up
to MasterChef standard.

I'm sorry.

Can you please
give us your apron.

I'm walking away
from here proud.

I did something that I never
thought I'd be able to do.

Nothing to be ashamed of.

Do not stop cooking.

And watch out
for those alligators.

They're big .

It's over.
The gator's done.

Okay, six of you left.

Some of you
will be going home.

Dishes up, please.

This is the longest walk
of my life.

Not many more of us
are going to be going forward.

Esther, let's go.

So this is...

It's a pan-roasted
mustard chicken

topped with
herb bread crumbs.

Mm-hmm.

Drumstick and thigh?
Yes.

Bone in?
Yes.

Think the flavors are there.

But remember everything
is of equal importance.

Taste, texture,
creativity,

and the overall appearance.

All right, Derrick.
Let's go.

What is it?

Um, you have
a chicken etouffee.

Mm-hmm.

With some spicy sausage--

what's an etouffee
supposed to taste like?

Uh, a creamy sauce

with, uh,
with some chicken in it,

and, uh, little bit
of spice to it,

and generally served
with a little rice.

The rice
is pretty pedestrian.

I know this dish is flawed.

I'm going home.
Like, this is the end for me.

Back in line.
Thank you.

Okay, Jennie,
let's go.

It is burrata-stuffed,

prosciutto-wrapped chicken.

On a bed of, uh,
mediterranean couscous.

Great move, burrata
inside a chicken breast.

Actually tastes quite nice.

Is it the first time
you've ever made couscous?

Yes, it is.

Yeah. It shows.

Right, Seby.
Let's go.

This is
a Indian-inspired dish.

It's got
a morel mushroom sauce

with chickpeas.

The chicken is marinated
with raw pineapple.

Just tenderized
a little bit.

Has a nice spice to it,

which kind of contrasts
the sweetness.

Extreme sweetness.

Love the rub on the chicken.

But that sauce doesn't work.

Way, way too rich.

Okay. Giuseppe,
let's go, big boy.

Chicken cacciatore.

In the sauce, there is capers,
carrots, there is wine.

Not a lot of color
on the sear, huh?

The chicken's cooked well,

but I don't know.

Let's go, Tracy.

I have a chicken pot
minus the pie.

Minus the burned chicken...
Skin.

Skin.

So here's the thing.

Your dish is called
a "chicken not pie,"

because there's no pastry.

It's not cooked
in a pie dish.

Esther, Jennie,
one step forward please.

Those dishes
were not perfect.

But the hero of the dish
was the chicken.

Congratulations.
You're both through.

Well done.

Giuseppe, Seby,
one foot forward.

One of you is staying
in the competition,

and one of you is returning
to your loved ones.

Giuseppe.

You...

Are in.
Congratulations.

Seby, come on.

Think you got confused,

trying to make a fusion

of a French cuisine
overlapping an Indian style.

Unfortunately,
the dish didn't work.

But what all three of us
want you to do

is continue your dream.

You're 18 years of age,

and the knowledge you have,

it's quite remarkable.

Keep all that
and improve it.

And tell mom and dad that
you have a future in food.

I guarantee it.

Thank you.

If Chef Ramsay
has faith in me,

I definitely
have faith in myself.

I got to go home
and tell my parents,

whether they like it or not,
I'm gonna be a chef

and I'm gonna be
a bloody good one.

Okay, here's what's
going through my mind.

You both know you both
could have done a better job.

Congratulations.
You're both through.

Thank God.

It feels incredible
to be here.

I have to prove to them that
they didn't make a mistake,

and I'm gonna be here.

I'm gonna be here
for a while.

On the back of
a nationwide search,

we're down to just 18 of you.

And look amongst each other.

Somewhere in that mix

there's a MasterChef winner.

Competition is on.
Good luck.

== sync, corrected by elderman ==

Next time, the final 18

will take their place
in the MasterChef kitchen.

Yes, yes, yes.

I'm a property manager.

I am a style consultant.

I am a 51-year-old
truck driver.

I'm a realtor.

I'm a freshman
at Trinity College.

I just quit my job.

I'm a manager
for a stone company.

I'm an attorney.
A real estate agent.

I'm a single mom.
I build websites.

I'm a stay at home dad.

I am a travel writer.

I'm an architect.
I am a server.

I work for
a electronics manufacturer.

Actually own my own P.R. firm.
I am a publicist.

I'm a neural engineer.

Now the real competition begins.

Bring it.

Their skill...

The technique...
Creativity...

Is an art.

And culinary I.Q...

I have no idea
what this is.

Are put to the test.

The home cooks will be led
into foreign territory.

French is not
my strongpoint,

so got to get it perfect.

Some make their mark.

It's like fireworks
on your palate.

Others will lose
their way.

That is the worst dish
that's ever left my kitchen.

For at one,
their first day in the kitchen...

Take your apron off
and leave.

Will be their last.