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1
00:00:04,270 --> 00:00:05,800
From the thousands
that applied
2
00:00:05,825 --> 00:00:08,008
only 18 homecooks have made it
3
00:00:08,033 --> 00:00:09,585
into the MasterChef kitchen.
4
00:00:10,419 --> 00:00:11,319
Yes, yes.
5
00:00:11,382 --> 00:00:12,282
I am a property manager.
6
00:00:12,286 --> 00:00:13,986
I am a style consultant.
7
00:00:14,054 --> 00:00:15,888
I'm a 51-year-old
truck driver.
8
00:00:15,956 --> 00:00:18,323
I'm a realtor.
I'm a freshman at Trinity College.
9
00:00:18,391 --> 00:00:20,830
I just quit my job.
I'm a manager for a stone company.
10
00:00:20,897 --> 00:00:22,172
I'm an attorney.
A real estate agent.
11
00:00:22,239 --> 00:00:23,508
I'm a single mom.
I build web sites.
12
00:00:23,575 --> 00:00:25,201
I'm a stay-at-home dad.
I'm a travel writer.
13
00:00:25,268 --> 00:00:26,662
I'm an architect.
I am a server.
14
00:00:26,725 --> 00:00:28,686
I work for an electronics
manufacturer.
15
00:00:28,754 --> 00:00:30,449
I actually own my own P.R. firm.
I'm a publicist.
16
00:00:30,517 --> 00:00:32,378
I'm a neural engineer.
17
00:00:32,445 --> 00:00:35,053
To be crowned MasterChef,
they will face challenges
18
00:00:35,121 --> 00:00:36,819
that push them
to their breaking points.
19
00:00:36,887 --> 00:00:38,675
Mom, you're scaring
all of the guests.
20
00:00:38,742 --> 00:00:39,889
I the heat of the battle,
21
00:00:39,957 --> 00:00:42,545
team leaders will rise...
and fall...
22
00:00:42,612 --> 00:00:44,411
I'm losing it.
Tempers will flare...
23
00:00:44,479 --> 00:00:46,475
I hope she's not imagining
my face on that cutting board.
24
00:00:46,543 --> 00:00:47,861
And enemies will be made.
25
00:00:47,929 --> 00:00:50,083
Max's arrogance is
through the roof.
26
00:00:50,151 --> 00:00:51,381
Suzy is pathetic.
27
00:00:51,449 --> 00:00:52,881
Some will celebrate victory.
28
00:00:52,949 --> 00:00:54,815
It's like fireworks
on your palate.
29
00:00:54,883 --> 00:00:56,549
And others will meet with defeat.
30
00:00:56,616 --> 00:00:58,744
Things like this give
what I do a bad name.
31
00:00:58,811 --> 00:01:01,243
I would send you home now.
I feel like giving up.
32
00:01:01,311 --> 00:01:02,710
And each step of the way,
they'll have to face three
33
00:01:02,777 --> 00:01:05,276
of the toughest figures
in the culinary world.
34
00:01:05,343 --> 00:01:06,872
I'm Graham Elliot.
35
00:01:06,940 --> 00:01:09,635
At 27, I became America's
youngest four-star chef.
36
00:01:09,703 --> 00:01:12,104
My name is Joe Bastianich,
37
00:01:12,172 --> 00:01:14,072
and I own 24 of the best Italian
restaurants in the world
38
00:01:14,140 --> 00:01:16,239
and three award-winning
Italian wineries.
39
00:01:16,306 --> 00:01:18,672
And then there's me,
Gordon Ramsay.
40
00:01:18,740 --> 00:01:20,973
I've got over 20 restaurants
with 12 Michelin stars,
41
00:01:21,041 --> 00:01:23,407
and there's nothing that
I don't know about food.
42
00:01:23,475 --> 00:01:25,541
18 talented home cooks risk it all
43
00:01:25,609 --> 00:01:26,808
to pursue their dream.
44
00:01:26,876 --> 00:01:28,542
So many things could go wrong.
Yes, chef.
45
00:01:28,610 --> 00:01:31,211
One of them
will win $1/4 million...
46
00:01:31,278 --> 00:01:32,978
Why don't you cook like this
all the time?
47
00:01:33,046 --> 00:01:35,114
And the coveted title of...
48
00:01:35,181 --> 00:01:36,615
That's inspired me.
Good job.
49
00:01:36,683 --> 00:01:39,083
MasterChef.
50
00:01:40,452 --> 00:01:43,452
MasterChef 2x05
Top 16 Revealed
Original Air Date on June 20, 2011
51
00:01:43,453 --> 00:01:46,453
== sync, corrected by elderman ==
52
00:01:47,016 --> 00:01:48,115
After an exhaustive search
53
00:01:48,183 --> 00:01:50,183
for America's next MasterChef,
54
00:01:50,251 --> 00:01:52,550
the final 18
have been chosen.
55
00:01:56,253 --> 00:01:59,321
Now, it's time for them
to take their place
56
00:01:59,389 --> 00:02:00,921
in the MasterChef kitchen.
57
00:02:00,989 --> 00:02:07,286
♪ ♪
58
00:02:11,022 --> 00:02:12,522
When I walked
in that kitchen,
59
00:02:12,589 --> 00:02:15,484
I was, like,
holy !
60
00:02:19,682 --> 00:02:22,548
The idea that I get to use
this incredible equipment
61
00:02:22,616 --> 00:02:25,548
is just completely
and utterly unreal.
62
00:02:28,484 --> 00:02:30,117
It's spacious, it's big.
63
00:02:30,185 --> 00:02:32,850
There are sections of it that
look like a fancy restaurant.
64
00:02:35,386 --> 00:02:40,723
I'm looking at the pantry--
this is amazing!
65
00:02:40,790 --> 00:02:42,624
I'm just a small girl
from sopchoppy.
66
00:02:42,692 --> 00:02:45,192
I don't know what the hell
I'm doing here.
67
00:02:49,626 --> 00:02:52,594
I literally had goosebumps
all over my body.
68
00:02:54,963 --> 00:02:57,130
Beautiful.
69
00:02:57,198 --> 00:03:00,598
Ladies and gentlemen,
you have arrived!
70
00:03:01,866 --> 00:03:03,300
Yeah!
71
00:03:03,367 --> 00:03:04,668
Welcome...
72
00:03:04,735 --> 00:03:07,669
to the phenomenal
MasterChef kitchen.
73
00:03:07,737 --> 00:03:10,805
This place will make
or break you.
74
00:03:10,873 --> 00:03:13,206
And for one of you,
it's where you'll graduate
75
00:03:13,274 --> 00:03:15,841
from a home cook
to become a MasterChef,
76
00:03:15,909 --> 00:03:19,810
and will be walking awaywith $1/4 million.
77
00:03:22,514 --> 00:03:24,481
All right,
don't just stand there.
78
00:03:24,548 --> 00:03:25,381
Get to your stations.
Let's go!
79
00:03:25,448 --> 00:03:27,448
Quick! Come on!
80
00:03:27,516 --> 00:03:29,049
MasterChef means
the world to me.
81
00:03:29,117 --> 00:03:31,114
I want this so bad
I can't stand it.
82
00:03:31,181 --> 00:03:33,715
I'm, like, shaking
in my chef shoes.
83
00:03:33,783 --> 00:03:35,617
Look at this.
84
00:03:35,684 --> 00:03:37,785
You're cooking with
the top of the line
85
00:03:37,886 --> 00:03:39,619
Viking range.
86
00:03:39,687 --> 00:03:42,555
Every piece of equipment
you could ever dream of.
87
00:03:45,891 --> 00:03:47,158
All right, now, we've
seen what you can do
88
00:03:47,226 --> 00:03:50,360
with all the options
available to you.
89
00:03:50,427 --> 00:03:53,095
But now it's really time
90
00:03:53,162 --> 00:03:56,897
to test your creativity...
91
00:03:56,965 --> 00:03:59,399
With your first
mystery box challenge.
92
00:04:03,036 --> 00:04:04,769
In this challenge,
the contestants
93
00:04:04,837 --> 00:04:07,905
have to prepare, cook,
and present one stunning dish
94
00:04:07,973 --> 00:04:09,974
using nothing more
than the ingredients
95
00:04:10,041 --> 00:04:12,108
hidden inside the box.
96
00:04:12,176 --> 00:04:14,944
We are gonna select
97
00:04:15,012 --> 00:04:16,979
only the top three dishes.
98
00:04:17,047 --> 00:04:19,314
And the personwith the best dish
99
00:04:19,448 --> 00:04:21,715
will have a huge advantage
in the next stage
100
00:04:21,783 --> 00:04:24,718
of this competition.
101
00:04:24,785 --> 00:04:26,386
And that's important
because the next test
102
00:04:26,453 --> 00:04:28,020
is an elimination test.
103
00:04:28,088 --> 00:04:30,189
And I'm sure none of youwant your first day
104
00:04:30,256 --> 00:04:31,457
in the MasterChef kitchen
105
00:04:31,558 --> 00:04:33,359
to also be your last.
106
00:04:33,427 --> 00:04:35,728
On the count of three,
107
00:04:35,795 --> 00:04:40,935
I want you to lift
those boxes.
108
00:04:41,003 --> 00:04:42,537
One...
109
00:04:42,604 --> 00:04:44,505
I'm thinking to myself,
"Oh, what the hell
110
00:04:44,573 --> 00:04:45,806
"is gonna be under there?
111
00:04:45,874 --> 00:04:47,142
I hope it's not,
like, veal brains."
112
00:04:47,210 --> 00:04:50,614
Two...
113
00:04:50,681 --> 00:04:55,317
What could it be inside?
Meat? Fish? Rabbit? Frogs?
114
00:04:55,385 --> 00:04:57,786
Three!
115
00:05:01,824 --> 00:05:06,661
You have the most amazingpiece of salmon...
116
00:05:06,729 --> 00:05:10,331
Strawberries, fennel,white asparagus,
117
00:05:10,399 --> 00:05:14,034
ricotta cheese, fingerlingpotatoes, pistachios,
118
00:05:14,102 --> 00:05:16,202
balsamic vinegar,fresh dill,
119
00:05:16,270 --> 00:05:18,104
and the most amazingpuff pastry.
120
00:05:18,171 --> 00:05:22,707
The advantage
for the winner is huge.
121
00:05:22,775 --> 00:05:25,076
Remember, there's an elimination
just around the corner.
122
00:05:27,879 --> 00:05:31,781
Your 60 minutes
starts now!
123
00:05:40,457 --> 00:05:41,690
A box of ingredients
like that
124
00:05:41,758 --> 00:05:43,425
is gonna testany professional chef,
125
00:05:43,493 --> 00:05:46,329
let alone an amateur chef.
126
00:05:46,396 --> 00:05:48,331
Opening the mystery box
is kind of like
127
00:05:48,399 --> 00:05:50,600
opening your pantry
the day before payday.
128
00:05:50,668 --> 00:05:53,669
It's not necessarily
the ingredients that you want,
129
00:05:53,737 --> 00:05:55,337
but what are you gonna do
with said ingredients?
130
00:05:58,674 --> 00:05:59,774
The question is,
will they feel like
131
00:05:59,842 --> 00:06:01,209
they have to use
the strawberries?
132
00:06:01,277 --> 00:06:02,478
To me, the strawberriesare really
133
00:06:02,545 --> 00:06:03,279
what kind ofput you off-balance.
134
00:06:03,346 --> 00:06:04,514
Who has the balls
135
00:06:04,582 --> 00:06:06,650
to leave the salmon
on the table?
136
00:06:06,718 --> 00:06:07,751
That's the thing.
Are you going sweet
137
00:06:07,819 --> 00:06:08,919
or are you going savory?
138
00:06:08,986 --> 00:06:10,753
What would you do?
139
00:06:10,821 --> 00:06:12,922
I would do a confit of salmon
poached in olive oil
140
00:06:12,989 --> 00:06:14,693
with a salad
of shaved asparagus,
141
00:06:14,760 --> 00:06:17,165
some fennel, and then
a dill mustard vinaigrette.
142
00:06:20,035 --> 00:06:21,904
All right, Christian,
143
00:06:21,971 --> 00:06:23,773
talk to me about the dish.
What are you doing?
144
00:06:23,907 --> 00:06:25,441
Pistachio-crusted salmon
145
00:06:25,509 --> 00:06:26,842
with a little balsamic
strawberry reduction
146
00:06:26,910 --> 00:06:28,176
going over that.
147
00:06:28,244 --> 00:06:29,878
Ever use strawberries
and salmon together?
148
00:06:29,945 --> 00:06:31,847
Uh, no. Not exactly.
149
00:06:31,914 --> 00:06:33,648
Why do you think that salmon
needs the strawberries?
150
00:06:33,716 --> 00:06:37,284
Uh, because you
gave them to me.
151
00:06:37,352 --> 00:06:39,319
Good luck.
Thank you, chef.
152
00:06:39,387 --> 00:06:41,020
Angel, what are you cooking?
153
00:06:41,088 --> 00:06:42,388
Something I've never
tried before.
154
00:06:42,456 --> 00:06:44,057
I'm gonna use a little bit
of the mustard that we got,
155
00:06:44,124 --> 00:06:46,760
some of this cheese.
I've got some salmon patties.
156
00:06:46,828 --> 00:06:49,297
You put mustard and ricotta
in the sauce?
Yes.
157
00:06:49,365 --> 00:06:50,464
You're doing a ricotta sauce?
Yes.
158
00:06:50,532 --> 00:06:52,466
Wow.
159
00:06:56,038 --> 00:06:57,971
All right, Suzy, talk to me.
What have you got?
160
00:06:58,039 --> 00:06:59,774
I'm doing salmon
three ways.
161
00:06:59,842 --> 00:07:01,809
I'm smoking salmon,I pickled salmon,
162
00:07:01,877 --> 00:07:03,444
and now I'm gonnagrill salmon.
163
00:07:03,511 --> 00:07:04,778
One of the three
are gonna get used,
164
00:07:04,846 --> 00:07:05,880
or are you gonna do 'em all?
I wanna use them all.
165
00:07:05,947 --> 00:07:07,214
Yeah. So take a look
at my smoker.
166
00:07:07,282 --> 00:07:10,685
We don't have chips,
but instead, I used the bread.
167
00:07:10,752 --> 00:07:11,619
You're smoking in the bread?
168
00:07:11,754 --> 00:07:13,788
I'm smoking in the bread.
169
00:07:13,856 --> 00:07:14,823
Do you think that
you're clearly,
170
00:07:14,890 --> 00:07:16,024
like, ahead
of the pack here?
171
00:07:16,092 --> 00:07:18,793
I think I'm playing smart,
but I'm not cocky.
172
00:07:18,861 --> 00:07:19,894
I have a lot
of different techniques
173
00:07:19,961 --> 00:07:21,561
that I just want to
show you guys.
174
00:07:21,629 --> 00:07:24,630
Suzy has a very high
opinion of herself,
175
00:07:24,698 --> 00:07:26,566
and it's a lot higher
than the opinion
176
00:07:26,634 --> 00:07:29,003
that I have of her.
177
00:07:29,071 --> 00:07:32,241
Okay, guys,
just over 40 minutes to go.
178
00:07:32,309 --> 00:07:35,210
Start visualizing
that dish on a plate.
179
00:07:35,278 --> 00:07:37,813
I'm doing a strawberry
balsamic seared salmon
180
00:07:37,881 --> 00:07:41,848
with pistachio-crusted potato
and fennel cakes on the side.
181
00:07:41,916 --> 00:07:45,484
35 minutes to go, guys. Yeah?
182
00:07:45,551 --> 00:07:48,086
I wanted to use the egg
in the noodles.
183
00:07:48,154 --> 00:07:49,655
Just kind of add a little bit
of color to the plate.
184
00:07:49,723 --> 00:07:53,558
Kind of a bird's nest.
185
00:07:53,626 --> 00:07:54,726
Just over 25 minutes to go,guys.
186
00:07:57,096 --> 00:07:58,563
Hey, Jennie, how we doing?
187
00:07:58,630 --> 00:08:00,331
Great. I'm excited
about this challenge.
188
00:08:00,399 --> 00:08:01,666
You making salmon cubes?
189
00:08:01,733 --> 00:08:03,367
I have a savory tart
190
00:08:03,435 --> 00:08:05,069
with a--the ricotta
and mustard mixture.
191
00:08:05,137 --> 00:08:06,403
Puff pastry, right?
Puff pastry.
192
00:08:06,471 --> 00:08:07,804
Let me ask you
a question.
193
00:08:07,872 --> 00:08:09,472
Taking a beautiful,
giant hunk of delicious salmon,
194
00:08:09,540 --> 00:08:12,742
making very small cubes--
are you risking dry,
195
00:08:12,809 --> 00:08:15,377
arid salmonby making it so small,
196
00:08:15,445 --> 00:08:16,912
and taking away
any chance of it
197
00:08:16,980 --> 00:08:18,714
being moist and delicious?
198
00:08:18,782 --> 00:08:21,750
I'm now afraid
that you said it.
199
00:08:21,818 --> 00:08:23,452
Tony.
200
00:08:23,520 --> 00:08:24,920
Yes, chef?
Smile a little bit.
201
00:08:24,988 --> 00:08:26,355
Why are you so miserable?What's wrong?
202
00:08:26,423 --> 00:08:28,057
Oh, I'm not miserableat all.
203
00:08:28,124 --> 00:08:30,359
Just waiting.
No? Waiting for what?
204
00:08:30,426 --> 00:08:32,060
Actually, I'm poaching salmon
over that liquid.
205
00:08:32,128 --> 00:08:33,528
Okay. Be careful.
206
00:08:33,596 --> 00:08:35,564
Your handle's on fire,
and so is your basket.
207
00:08:35,632 --> 00:08:38,333
Wow.
Oh!
208
00:08:38,401 --> 00:08:41,236
It wasn't on fire
when I was watching it.
209
00:08:41,304 --> 00:08:42,437
I'm not frazzled.
210
00:08:42,505 --> 00:08:44,906
Just caught me
by surprise a little bit.
211
00:08:44,974 --> 00:08:46,308
It's kind of like
the teacher catching you
212
00:08:46,376 --> 00:08:48,410
when you don't have
your homework done.
213
00:08:54,084 --> 00:08:57,419
I think I see a lot of people
who are cooking in advance.
214
00:08:57,486 --> 00:08:58,820
And I'm not sureif they're just testing,
215
00:08:58,888 --> 00:09:01,022
or is that the disheswe're going to eat?
216
00:09:01,090 --> 00:09:02,991
Some of the portions
of the salmon as well
217
00:09:03,059 --> 00:09:04,493
are really thin,really small pieces
218
00:09:04,561 --> 00:09:05,561
that are gonna overcookin a second.
219
00:09:05,629 --> 00:09:06,429
Dangerous. Dangerous.
220
00:09:06,497 --> 00:09:08,164
There's a lot
221
00:09:08,232 --> 00:09:09,633
of strawberriesand salmon,
222
00:09:09,700 --> 00:09:11,601
which I didn't expectto see.
223
00:09:11,669 --> 00:09:13,203
It doesn't really play well.
Right.
224
00:09:13,271 --> 00:09:15,071
Pistachio and salmon
could work, right?
225
00:09:15,139 --> 00:09:16,873
Yeah. Mm-hmm.The crunch and the textural contrast.
226
00:09:16,941 --> 00:09:18,008
But isn't it too obvious?
227
00:09:18,076 --> 00:09:18,909
Yeah, but theseare home-cooked.
228
00:09:18,977 --> 00:09:20,978
Suzy is doing a trio.
229
00:09:21,079 --> 00:09:24,081
She's basically createdher own smoker with foil.
230
00:09:24,148 --> 00:09:25,649
I think she's on a high wire
without a net.
231
00:09:27,952 --> 00:09:29,319
12 minutes to go!
232
00:09:29,387 --> 00:09:32,656
This is exactly when
I'd start cooking my salmon.
233
00:09:32,723 --> 00:09:33,823
Oh...
234
00:09:33,891 --> 00:09:36,593
Taste, taste, taste.
235
00:09:38,563 --> 00:09:40,764
Last five minutes.
236
00:09:40,832 --> 00:09:42,199
I'm trying to decide
whether or not to plate
237
00:09:42,267 --> 00:09:44,601
my balsamic reduced strawberry.
238
00:09:44,669 --> 00:09:45,969
If I plate that strawberry,
239
00:09:46,037 --> 00:09:47,103
you know who's gonna
eat my soul.
240
00:09:50,541 --> 00:09:52,943
Last three minutes
to go.
241
00:09:53,010 --> 00:09:54,779
The home cooks must use
these final moments
242
00:09:54,846 --> 00:09:57,481
to make their dish
stand out.
243
00:09:57,549 --> 00:09:59,783
The judges will select
only three dishes to taste,
244
00:09:59,851 --> 00:10:02,785
so impeccable presentation
is critical.
245
00:10:02,853 --> 00:10:06,356
Ten, nine, eight,
246
00:10:06,424 --> 00:10:10,826
seven, six, five, four,
247
00:10:10,893 --> 00:10:15,130
three, two, one.
248
00:10:15,198 --> 00:10:16,298
And stop!
249
00:10:18,727 --> 00:10:21,028
Here we go. Five, four,
250
00:10:21,096 --> 00:10:25,499
three, two, one.
251
00:10:25,567 --> 00:10:27,701
And stop! Stand back
from the stove.
252
00:10:30,938 --> 00:10:33,172
In our first
mystery box challenge,
253
00:10:33,240 --> 00:10:35,841
the judges select
only three dishes to taste.
254
00:10:35,942 --> 00:10:38,510
And the winner of the challenge
will have a big advantage
255
00:10:38,578 --> 00:10:40,612
going into
the elimination round,
256
00:10:40,680 --> 00:10:44,850
where at least one person
will be sent home.
257
00:10:44,917 --> 00:10:46,484
Trust me, we've been around.
258
00:10:46,552 --> 00:10:48,220
We've scrutinized
everything.
259
00:10:48,288 --> 00:10:50,922
But before we announce
the top three dishes,
260
00:10:50,990 --> 00:10:52,457
I think it's importantthat we tell you about
261
00:10:52,525 --> 00:10:54,826
the worst dish.
262
00:10:54,893 --> 00:10:57,128
Because all three of us felt
that it was embarrassing.
263
00:10:57,196 --> 00:10:59,698
And we were quite shocked
264
00:10:59,765 --> 00:11:01,066
because we thoughtthat individual
265
00:11:01,167 --> 00:11:03,935
was a serious contender.
266
00:11:04,103 --> 00:11:08,341
And that dish belongs to...
267
00:11:08,408 --> 00:11:11,711
Ben Starr.
268
00:11:11,779 --> 00:11:15,515
The sauce was hideous.The salmon was way overcooked.
269
00:11:15,583 --> 00:11:17,017
And whatever you were tryingto do with that cake
270
00:11:17,085 --> 00:11:20,018
was just embarrassing.
271
00:11:20,085 --> 00:11:22,220
Here's me,
incompetent Ben Starr,
272
00:11:22,288 --> 00:11:25,190
biggest disappointment
of the evening by far.
273
00:11:25,257 --> 00:11:29,595
Okay, the first dish
that stood out--
274
00:11:29,663 --> 00:11:33,930
it was daring,
it was bold--
275
00:11:34,032 --> 00:11:36,900
belongs to...
276
00:11:36,968 --> 00:11:38,969
Suzy.
277
00:11:39,037 --> 00:11:41,805
Congratulations. Good job.
278
00:11:41,873 --> 00:11:44,775
I am a really great cook.
279
00:11:44,843 --> 00:11:46,410
And my dishes are
restaurant-quality dishes.
280
00:11:46,478 --> 00:11:48,512
I am the best chef here.
281
00:11:48,613 --> 00:11:49,747
Describe the dish.
282
00:11:49,814 --> 00:11:52,482
I made salmon three ways.
283
00:11:52,550 --> 00:11:55,118
I did a trio ofpickled salmon,
284
00:11:55,186 --> 00:11:58,989
smoked salmon,and grilled salmon.
285
00:12:09,067 --> 00:12:11,935
Yeah, it's nice. It's got
strong, contrasting flavors.
286
00:12:12,003 --> 00:12:15,105
Three completely differenttastes you've delivered.
287
00:12:15,173 --> 00:12:19,009
And considering you
only had 60 minutes...
288
00:12:19,077 --> 00:12:21,979
The one issue I have
is the strawberries.
289
00:12:22,046 --> 00:12:23,280
It's very, very sweet.
290
00:12:23,348 --> 00:12:24,481
It needs less of it
291
00:12:24,549 --> 00:12:26,450
'cause it's
very, very overpowering.
292
00:12:26,518 --> 00:12:28,719
But good job.
Really good job. Well done.
293
00:12:33,925 --> 00:12:36,626
The salmon here
with the balsamic...
294
00:12:36,694 --> 00:12:39,396
That's probably the only thing
that I'm not a huge fan of,
295
00:12:39,464 --> 00:12:40,564
just because
the balsamic itself
296
00:12:40,631 --> 00:12:42,432
takes on that raw
fish flavor.
297
00:12:42,500 --> 00:12:43,433
Got it.
But that's it.
298
00:12:43,501 --> 00:12:44,201
Thank you.
Thanks.
299
00:12:50,007 --> 00:12:52,977
I think that there's
a little hoc poc
300
00:12:53,045 --> 00:12:55,446
that really doesn't
translate.
301
00:12:55,514 --> 00:12:57,582
I think the smoking
doesn't really taste smoked.
302
00:12:57,649 --> 00:13:00,785
Okay.
It's well-cooked, and it's flavorful.
303
00:13:00,852 --> 00:13:04,121
A little bit of smoke
and mirrors, I think,
304
00:13:04,189 --> 00:13:05,623
on some of the technique,
305
00:13:05,691 --> 00:13:06,958
but the overall effect is positive.
Thank you.
306
00:13:07,026 --> 00:13:09,194
Good job.
307
00:13:09,262 --> 00:13:11,196
So the next dish
308
00:13:11,264 --> 00:13:14,333
is a dish that I think
would certainly
309
00:13:14,401 --> 00:13:16,636
win the award for being
the most restaurant-ready.
310
00:13:23,143 --> 00:13:24,109
And that dish
belongs to...
311
00:13:26,012 --> 00:13:27,412
Christian.
312
00:13:27,479 --> 00:13:29,213
Me?
313
00:13:29,281 --> 00:13:30,782
Well done.
314
00:13:30,850 --> 00:13:32,551
Good job.
315
00:13:32,618 --> 00:13:34,853
So tell me about
the dish.
316
00:13:34,921 --> 00:13:37,022
I made a pistachio-crustedsalmon
317
00:13:37,090 --> 00:13:39,158
with a strawberrybalsamic reduction.
318
00:13:39,225 --> 00:13:40,759
And I put that oversome asparagus
319
00:13:40,826 --> 00:13:42,260
with a littlecaramelized fennel
320
00:13:42,328 --> 00:13:45,362
and some roastedfingerling potatoes.
321
00:13:47,164 --> 00:13:50,566
So we see salmon
that is perfectly cooked,
322
00:13:50,634 --> 00:13:52,201
being crisp on the top,
323
00:13:52,269 --> 00:13:54,770
and translucent and moist.
324
00:13:54,838 --> 00:13:58,474
And the bonus for us
325
00:13:58,541 --> 00:14:00,309
was the effective useof the strawberries.
326
00:14:00,376 --> 00:14:01,210
Well done.
327
00:14:04,681 --> 00:14:06,782
So we saw a lot of people
328
00:14:06,849 --> 00:14:08,816
crusting the fish
with the pistachio.
329
00:14:08,884 --> 00:14:13,921
But this one was nice and even
all the way across.
330
00:14:13,989 --> 00:14:15,490
Yeah, really yummy.
Really good job.
331
00:14:15,558 --> 00:14:16,225
Thank you.
Sure.
332
00:14:22,900 --> 00:14:25,568
The actual combination
of the fingerling,
333
00:14:25,636 --> 00:14:29,505
the fennel, the asparagus,
the salmon is done
334
00:14:29,573 --> 00:14:31,674
absolutely on the money.
335
00:14:31,742 --> 00:14:33,943
Good job. Well done.
Thank you.
336
00:14:35,679 --> 00:14:38,380
All right, the third
and final dish
337
00:14:38,448 --> 00:14:41,383
that we're gonna taste is
one that,
338
00:14:41,451 --> 00:14:42,651
while walking around,
I think
339
00:14:42,719 --> 00:14:47,723
we were kind of nervous about.
340
00:14:47,791 --> 00:14:50,225
The third and final person
341
00:14:50,293 --> 00:14:54,429
who has the potential
for a great advantage
342
00:14:54,497 --> 00:14:58,600
in the next challenge
343
00:14:58,668 --> 00:15:00,102
is Jennie Kelley.
344
00:15:00,169 --> 00:15:02,237
Well done.
345
00:15:02,305 --> 00:15:04,106
I'm in the top three,
and I can't believe it.
346
00:15:04,174 --> 00:15:06,575
I'm not as advanced
as some of these other people.
347
00:15:06,643 --> 00:15:09,210
I'm just a home cook
from Dallas
348
00:15:09,277 --> 00:15:11,911
with a lot of passion
who's quit her job.
349
00:15:11,979 --> 00:15:13,946
Describe the dish.
350
00:15:14,013 --> 00:15:15,681
It's a savory salmon tart
351
00:15:15,749 --> 00:15:17,818
with the ricottaand the mustard spread,
352
00:15:17,885 --> 00:15:19,587
caramelized fennel,and the shaved asparagus.
353
00:15:23,058 --> 00:15:25,760
The mustard gives it
a little bit of zing.
354
00:15:25,827 --> 00:15:27,961
The creamy ricotta
underneath
355
00:15:28,029 --> 00:15:30,164
gives it that nice,
moist mouth feel.
356
00:15:30,231 --> 00:15:32,166
All the components are
really, really delicious.
357
00:15:32,234 --> 00:15:34,602
Good job. Good job.
Thank you, chef. Thank you.
358
00:15:40,742 --> 00:15:42,410
You've kind of gone away
from what everyone else did.
359
00:15:42,478 --> 00:15:44,946
If you had to conceptualize
a menu dish,
360
00:15:45,014 --> 00:15:46,414
this is the kind of stuffpeople think about.
361
00:15:46,482 --> 00:15:49,952
You basically invented
a pizza out of what you had,
362
00:15:50,019 --> 00:15:51,486
and that is super-smart
and super-impressive
363
00:15:51,554 --> 00:15:52,921
to someone like me.
Thank you.
364
00:15:55,359 --> 00:15:57,326
Bold move making the tart.
365
00:15:57,393 --> 00:15:59,659
And the three ways?Also good.
366
00:15:59,727 --> 00:16:01,059
Christian's was likea restaurant quality.
367
00:16:01,127 --> 00:16:02,527
Very tough.
368
00:16:05,064 --> 00:16:07,165
Okay, three
remarkable dishes.
369
00:16:07,233 --> 00:16:11,202
Sadly, there can only be
one winner.
370
00:16:11,270 --> 00:16:14,072
Are we going forsalmon three ways?
371
00:16:14,140 --> 00:16:16,741
I mean...So ambitious.
372
00:16:16,809 --> 00:16:20,278
I am super proud of my dish.
I deserve this title.
373
00:16:20,345 --> 00:16:22,647
Or is it the restaurant dish
374
00:16:22,715 --> 00:16:24,782
that looked like it had beensort of finished off
375
00:16:24,850 --> 00:16:27,652
by a chef that's cookingin a four-star restaurant?
376
00:16:27,720 --> 00:16:29,288
'Cause it had thatwow factor.
377
00:16:29,489 --> 00:16:31,924
I wanted this bad before,
378
00:16:31,992 --> 00:16:34,793
but I really, really
want it bad now.
379
00:16:34,861 --> 00:16:37,763
Or is it the unorthodoxsalmon dish, the tart?
380
00:16:37,831 --> 00:16:39,599
Really good job.
381
00:16:39,667 --> 00:16:42,169
I'm not gonna be
in the back anymore.
382
00:16:42,236 --> 00:16:44,038
I can be up there
with the best of them.
383
00:16:44,105 --> 00:16:46,908
The advantage for the winner
is huge.
384
00:16:46,975 --> 00:16:48,576
Congratulations goes to...
385
00:16:57,496 --> 00:16:59,427
Three remarkable dishes.
386
00:16:59,428 --> 00:17:03,130
Are we going for Suzy,
salmon three ways?
387
00:17:03,198 --> 00:17:05,432
Or is it the restaurant dish
388
00:17:05,500 --> 00:17:06,733
that was put on the platewith such finesse,
389
00:17:06,801 --> 00:17:08,168
like a four-starrestaurant?
390
00:17:08,235 --> 00:17:11,104
Or is it the unorthodoxsalmon dish, the tart?
391
00:17:11,171 --> 00:17:13,173
Looks simple, but my God!
392
00:17:13,240 --> 00:17:16,344
Suzy, Christian, Jennie...
393
00:17:16,412 --> 00:17:18,180
Congratulations...
394
00:17:18,248 --> 00:17:19,817
Christian.
395
00:17:19,884 --> 00:17:23,554
Whoo! Yes!
396
00:17:23,622 --> 00:17:24,722
The competition's
just starting,
397
00:17:24,790 --> 00:17:26,290
and I hit it out
of the ball park.
398
00:17:26,358 --> 00:17:29,893
I'm just gonna keep on
taking 'em out one by one.
399
00:17:29,961 --> 00:17:34,063
I think my dish was a lot
better than Christian's dish.
400
00:17:34,131 --> 00:17:36,499
I'm really disappointed,
honestly,
401
00:17:36,566 --> 00:17:38,200
just, like, with the judging
for this challenge.
402
00:17:38,268 --> 00:17:40,235
Okay, you have
a huge advantage
403
00:17:40,303 --> 00:17:41,903
in the next stage
of this competition.
404
00:17:41,971 --> 00:17:44,373
Come with us.
Let's go.
405
00:17:44,441 --> 00:17:46,843
As the winner
of the mystery box,
406
00:17:46,911 --> 00:17:48,912
Christian is now
the first competitor
407
00:17:48,980 --> 00:17:51,214
to enter
the MasterChef pantry.
408
00:17:54,619 --> 00:17:57,254
Here, Christian will be
put in control
409
00:17:57,322 --> 00:18:00,991
of the elimination test.
410
00:18:01,059 --> 00:18:04,095
Each elimination test will see
at least one person
411
00:18:04,162 --> 00:18:06,797
leave the competition.
412
00:18:06,865 --> 00:18:09,800
And now, Christian will be given
a huge advantage
413
00:18:09,867 --> 00:18:11,602
as he gets to pick
the ingredient
414
00:18:11,669 --> 00:18:16,241
or style of food that
everyone else must cook with.
415
00:18:16,308 --> 00:18:18,677
But the one thing
he can't control
416
00:18:18,745 --> 00:18:20,613
is the theme
of the challenge.
417
00:18:20,681 --> 00:18:25,118
That is in the hands
of the judges.
418
00:18:25,186 --> 00:18:29,588
Now, the theme
of today's elimination test
419
00:18:29,656 --> 00:18:33,592
is the cuisine
of Europe.
420
00:18:33,660 --> 00:18:38,898
Your first one--
el primero es...
421
00:18:38,966 --> 00:18:42,668
Espana.
Spain.
422
00:18:42,736 --> 00:18:44,970
The essence
of the mediterranean.
423
00:18:45,037 --> 00:18:47,539
It's truly where the ocean
kisses the mountains,
424
00:18:47,607 --> 00:18:50,909
and the flavors combine
into the most incredible
425
00:18:50,977 --> 00:18:54,413
paella dishes, the mostdelicious sea mackerel,
426
00:18:54,480 --> 00:18:57,247
the vivid colorsof olives and tapenades.
427
00:18:57,315 --> 00:19:00,250
It's truly
the culinary mecca of Europe
428
00:19:00,318 --> 00:19:02,919
at this point in time.
429
00:19:02,987 --> 00:19:06,256
The second...
430
00:19:06,324 --> 00:19:08,159
France.
431
00:19:08,227 --> 00:19:11,327
French food is a world
unto itself.
432
00:19:11,395 --> 00:19:12,662
You have different regions--
433
00:19:12,730 --> 00:19:14,763
from Normandyto the Riviera,
434
00:19:14,831 --> 00:19:17,398
from Brittany tothe fine dining of Paris.
435
00:19:17,466 --> 00:19:20,067
The ingredients areimpeccable.
436
00:19:20,135 --> 00:19:23,773
This is where cuisine
was created.
437
00:19:23,874 --> 00:19:25,407
And, of course,
the third cuisine.
438
00:19:25,475 --> 00:19:29,477
Clearly the number one
cuisine anywhere in the world...
439
00:19:29,545 --> 00:19:31,512
British.
440
00:19:33,516 --> 00:19:35,950
Excuse me, we're frikkin'
26 miles away from France.
441
00:19:36,018 --> 00:19:40,590
Yes?
26 long, culinary miles.
442
00:19:40,658 --> 00:19:42,393
Excuse me. Do you mind?
Oh, no, no. Go ahead.
443
00:19:42,461 --> 00:19:43,795
That looks delicious.
444
00:19:43,862 --> 00:19:44,829
When you think of British
cuisine, you think of
445
00:19:44,897 --> 00:19:46,832
the most amazing comfort food,
446
00:19:46,899 --> 00:19:49,401
from fantastic
Shepherd's pie
447
00:19:49,469 --> 00:19:50,334
to the most amazingfish and chips,
448
00:19:50,402 --> 00:19:52,169
and even a stunning trifle.
449
00:19:52,236 --> 00:19:53,803
That's the kind of comfort food
that I've grown up with.
450
00:19:53,871 --> 00:19:56,839
Now, keep in mind,whichever cuisine you choose
451
00:19:56,907 --> 00:19:59,609
will be the one that everyone
will have to cook today.
452
00:19:59,677 --> 00:20:02,445
So you can pick the one thatyou're most comfortable with,
453
00:20:02,513 --> 00:20:06,181
or the cuisine that your
competition will fear the most.
454
00:20:06,249 --> 00:20:09,084
Which one are you
gonna go for?
455
00:20:12,488 --> 00:20:15,757
I think a lot of them
do know Spanish.
456
00:20:15,825 --> 00:20:18,794
I think a lot of themdon't know French.
457
00:20:18,861 --> 00:20:21,263
But British--I love comfort food.
458
00:20:21,330 --> 00:20:22,931
That's probably
my strongest strength.
459
00:20:27,736 --> 00:20:29,737
Ugh! I'm going with--
460
00:20:40,283 --> 00:20:42,283
Christian, back to yourstation, please.
461
00:20:42,351 --> 00:20:46,454
We gave Christian the choice
to cook Spanish,
462
00:20:46,522 --> 00:20:49,824
French, or British cuisine.
463
00:20:49,892 --> 00:20:52,327
I have no idea
what's in store for us
464
00:20:52,395 --> 00:20:54,596
because it seems like
Christian would pick something
465
00:20:54,664 --> 00:20:56,665
that most of us
don't know how to do.
466
00:20:56,732 --> 00:21:00,969
So, Christian,what did you pick?
467
00:21:01,037 --> 00:21:02,237
Vive la France!
468
00:21:02,305 --> 00:21:03,839
Whoo!
469
00:21:06,709 --> 00:21:08,710
I'm very excited because
470
00:21:08,777 --> 00:21:10,945
if you know a little bit
about cooking,
471
00:21:11,013 --> 00:21:13,381
you know something French--
it's just a fact.
472
00:21:13,449 --> 00:21:14,849
Whether or not you can
execute it correctly,
473
00:21:14,917 --> 00:21:16,251
that's another story.
474
00:21:16,318 --> 00:21:19,788
French? I don't know
jack about French
475
00:21:19,855 --> 00:21:21,456
except French fries
and croissants...
476
00:21:21,524 --> 00:21:22,724
And French kissing.
477
00:21:22,725 --> 00:21:23,736
you get a major advantage.
478
00:21:23,740 --> 00:21:26,442
And that is you don'thave to cook anything.
479
00:21:26,510 --> 00:21:28,811
You are safe
from elimination.
480
00:21:28,879 --> 00:21:31,480
Yah-ha!
481
00:21:31,548 --> 00:21:34,582
When the judges said that
Christian didn't have to cook,
482
00:21:34,650 --> 00:21:36,450
I think all of us were
a little pissed off.
483
00:21:36,518 --> 00:21:37,685
So you will have
484
00:21:37,753 --> 00:21:40,154
a glass of champagne.
Thank you.
485
00:21:40,222 --> 00:21:41,856
Proceed upto the gallery,
486
00:21:41,924 --> 00:21:44,292
and sit and watch
everything else happen.
487
00:21:44,360 --> 00:21:47,628
Enjoy. So Christian's safe.
488
00:21:47,695 --> 00:21:49,563
But for at least
one of you,
489
00:21:49,631 --> 00:21:51,632
it will beyour final hour
490
00:21:51,699 --> 00:21:54,735
cooking in
the MasterChef kitchen.
491
00:21:54,803 --> 00:21:56,237
Are you ready?
Yes, chef.
492
00:21:56,338 --> 00:21:57,372
Your hour starts...
493
00:22:02,010 --> 00:22:02,876
Now! Off you go!
494
00:22:07,114 --> 00:22:09,916
While Christian enjoys
the safety of the gallery,
495
00:22:09,983 --> 00:22:12,485
the remaining 17 contestants
now face the pressure
496
00:22:12,553 --> 00:22:14,787
of their first
elimination challenge.
497
00:22:14,855 --> 00:22:17,991
They all have access
to a pantry fully stocked
498
00:22:18,059 --> 00:22:21,796
with every ingredient
imaginable.
499
00:22:21,864 --> 00:22:22,964
Has anyone seen thyme?
500
00:22:23,032 --> 00:22:24,701
I have no idea what
I'm gonna cook,
501
00:22:24,768 --> 00:22:26,168
and I have one hour
to do it.
502
00:22:29,605 --> 00:22:31,072
Do you have any
heavy cream I can borrow?
503
00:22:31,140 --> 00:22:32,373
This is all I have left.
Take that.
504
00:22:32,441 --> 00:22:34,142
Thank you.
You're welcome.
505
00:22:34,210 --> 00:22:36,545
The stakes are so high,
506
00:22:36,612 --> 00:22:38,513
you have to put out
the best dish you possibly can.
507
00:22:38,581 --> 00:22:39,847
And if you don't,
508
00:22:39,914 --> 00:22:41,248
then you're gonna be
one of those people
509
00:22:41,316 --> 00:22:43,050
that are there
in front of the judges,
510
00:22:43,118 --> 00:22:44,819
waiting for them to decide
whether or not
511
00:22:44,887 --> 00:22:46,255
it's you that they're
going to be sending home.
512
00:22:46,322 --> 00:22:49,959
And I don't want
to be that person.
513
00:22:50,026 --> 00:22:51,394
Growing up in Manhattan,
514
00:22:51,461 --> 00:22:53,529
I've experienced
many different cuisines
515
00:22:53,597 --> 00:22:55,998
and many different
French restaurants.
516
00:22:56,066 --> 00:22:58,634
I'm definitely at
an advantage with this.
517
00:22:58,702 --> 00:22:59,835
I have the people
that I'm rooting for,
518
00:22:59,903 --> 00:23:01,203
and I have the people
that I'm not.
519
00:23:01,270 --> 00:23:03,439
I think Max's age and his ego
gets in the way.
520
00:23:03,507 --> 00:23:04,841
I think he's been given,
like, a free ride
521
00:23:04,909 --> 00:23:05,741
probably most of his life.
522
00:23:05,809 --> 00:23:08,178
I'm watching you, Max.
523
00:23:11,583 --> 00:23:12,649
Amazing challenge.Yeah.
524
00:23:12,717 --> 00:23:14,184
This is the heart
of MasterChef.
525
00:23:14,252 --> 00:23:15,786
Now they're out of cooking
what they're familiar with.
526
00:23:15,853 --> 00:23:18,457
They have to conceptualize
a dish to win the contest,
527
00:23:18,524 --> 00:23:20,893
and put the flavor
on the plate, and then cook it.
528
00:23:24,264 --> 00:23:25,898
All right, Erryn,
what are you doing?
529
00:23:25,966 --> 00:23:28,567
I'm getting ready to do some
sweet potato pommes frites.
530
00:23:28,582 --> 00:23:31,217
Okay, so sweet potato fries?
Yeah.
531
00:23:31,338 --> 00:23:33,640
Not very French
Right.
532
00:23:33,707 --> 00:23:35,041
Protein?
I'm doing a carpaccio.
533
00:23:35,109 --> 00:23:37,710
A carpaccio?
Yes.
534
00:23:37,778 --> 00:23:40,312
Which, you know--
carpaccio is Italian.
Really?
535
00:23:40,380 --> 00:23:43,282
I got it from Julia Child,
so I assumed that it was...
536
00:23:43,349 --> 00:23:44,484
Of course,
but you know, hey--
537
00:23:44,552 --> 00:23:46,152
it may be the best
carpaccio ever.
538
00:23:46,219 --> 00:23:48,221
Good luck.
Thank you.
539
00:23:48,288 --> 00:23:49,489
Hello, chef. How are you?
Good. What are you making?
540
00:23:49,556 --> 00:23:52,959
A peppercorn filet
with a bearnaise sauce,
541
00:23:53,026 --> 00:23:54,627
with whippedrosemary garlic potatoes.
542
00:23:54,695 --> 00:23:55,561
Have you ever been to France?
No.
543
00:23:55,629 --> 00:23:56,696
French cookbooks?
544
00:23:56,763 --> 00:23:58,264
French restaurants?
No. No.
545
00:23:58,332 --> 00:24:00,566
Okay. Okay. So you're
kind of flying blind.
546
00:24:00,634 --> 00:24:01,567
Yes.
Okay.
547
00:24:01,635 --> 00:24:03,769
Wine in the dish
and wine in me,
548
00:24:03,837 --> 00:24:05,071
and then we're
all good to go.
549
00:24:05,139 --> 00:24:07,740
I haven't even
drank that much yet.
550
00:24:07,808 --> 00:24:09,008
Yet. Key word.
551
00:24:13,013 --> 00:24:14,347
Jennie, what are you cooking?
Hi, chef.
552
00:24:14,415 --> 00:24:16,349
I'm doing a French onion soup,
a cream of mushroom soup,
553
00:24:16,417 --> 00:24:17,784
and a cream
of zucchini soup.
554
00:24:17,851 --> 00:24:19,118
Why would you do
three soups
555
00:24:19,186 --> 00:24:20,653
and not just one
stunning soup?
556
00:24:20,721 --> 00:24:23,356
Um, I've been to Paris.
I love to go to bistros
557
00:24:23,423 --> 00:24:24,724
and see what
the soup of the day is.
558
00:24:24,791 --> 00:24:26,958
And these are three of my favorites.
Right.
559
00:24:27,026 --> 00:24:28,660
All right, Max,what are you cooking?
560
00:24:28,728 --> 00:24:30,629
All right, I'm gonna be doing
a Cod in a veloute sauce.
561
00:24:30,697 --> 00:24:33,332
I'm gonna do some roasted
potatoes with some mushrooms,
562
00:24:33,399 --> 00:24:34,532
and some mussels in--
563
00:24:34,600 --> 00:24:36,233
a Cod in a veloute?
Mm-hmm.
564
00:24:36,301 --> 00:24:37,948
Right. Have you been
to France before?
565
00:24:37,973 --> 00:24:38,902
Of course I have.
566
00:24:38,903 --> 00:24:41,505
Angel, what are you
rocking on?
567
00:24:41,573 --> 00:24:42,873
Trying to make
a fruit tart.
568
00:24:42,941 --> 00:24:46,109
How are you gonna stop
the yolk from cooking
569
00:24:46,177 --> 00:24:47,037
when you put it in
the hot cream?
570
00:24:47,062 --> 00:24:48,211
Gotta keep stirring.
571
00:24:48,212 --> 00:24:49,546
You have to bevery careful with that
572
00:24:49,614 --> 00:24:51,114
'cause a scrambled egg
strawberry tart
573
00:24:51,182 --> 00:24:52,983
would be no bueno.
No bueno.
574
00:24:53,050 --> 00:24:54,350
All right, Derrick,what are you doing?
575
00:24:54,418 --> 00:24:56,752
I'm making a savory gougere.
It's like a French pastry.
576
00:24:56,820 --> 00:24:58,421
It puffs up,
and it's hollow inside,
577
00:24:58,488 --> 00:25:00,290
and it's got gruyere
cheese in it, some thyme.
578
00:25:00,357 --> 00:25:03,393
And I'm gonna stuff that
with a white wine poached egg.
579
00:25:03,460 --> 00:25:05,695
Wow, this is ambitious.
Yeah. It might be stupid.
580
00:25:05,763 --> 00:25:07,796
Really ambitious. Good luck,
good luck, good luck.
581
00:25:07,864 --> 00:25:10,166
20 minutes to go.
582
00:25:10,233 --> 00:25:12,868
A lot more desserts
than I thought.
583
00:25:12,936 --> 00:25:15,136
Angel, I think,
for her lack of experience
584
00:25:15,203 --> 00:25:17,537
in French cuisine is doing
a strawberry fruit tart.
585
00:25:17,605 --> 00:25:19,172
We're seeing
some classic things too.
586
00:25:19,240 --> 00:25:21,374
Like, Mark's doing a beautifulau poivre filet
587
00:25:21,442 --> 00:25:23,009
with some whipped potatoes
588
00:25:23,077 --> 00:25:24,377
and some veggies.It could be good.
589
00:25:24,445 --> 00:25:25,878
Absolutely.
But you wouldn't serve
590
00:25:25,946 --> 00:25:26,679
a steak au poivrewith bearnaise.
591
00:25:26,746 --> 00:25:29,482
No. Never.
592
00:25:29,549 --> 00:25:30,750
I've got 15 minutes left.
593
00:25:30,817 --> 00:25:33,554
I am running against
the clock right now.
594
00:25:33,622 --> 00:25:35,257
I feel like I'm about
1/4 of the way done.
595
00:25:35,324 --> 00:25:38,126
Just under 10 minutes to go!
Really focus now.
596
00:25:38,194 --> 00:25:39,861
For the mystery box,
I was in the top three,
597
00:25:39,928 --> 00:25:42,496
and I don't want to lose
that momentum.
598
00:25:42,564 --> 00:25:44,466
My potatoes are
a little liquidy,
599
00:25:44,533 --> 00:25:47,403
so I'm gonna try
and thicken 'em up.
600
00:25:47,470 --> 00:25:50,206
I don't know if
I'll have enough time.
601
00:25:50,273 --> 00:25:51,907
I forgot to weigh
my tart down,
602
00:25:51,975 --> 00:25:53,541
so it's starting to bubble.
603
00:25:53,609 --> 00:25:56,944
And five minutes left, I still
gotta put my in.
604
00:25:57,011 --> 00:25:58,345
And then I have
to bake it still.
605
00:25:58,413 --> 00:26:00,815
Please, sweet Jesus,
let me just get through this
606
00:26:00,882 --> 00:26:02,918
because I really don't want
to go home.
607
00:26:02,986 --> 00:26:04,353
I cannot let the French
win this war.
608
00:26:04,421 --> 00:26:08,223
This is a
disaster!
609
00:26:13,508 --> 00:26:16,576
Only a few minutes remain
in the first elimination test...
610
00:26:16,644 --> 00:26:18,378
Make sure you taste
everything
611
00:26:18,446 --> 00:26:20,347
that's going on that plate.
612
00:26:20,415 --> 00:26:22,216
And many are struggling
with the French theme.
613
00:26:22,284 --> 00:26:24,518
At the end of the day,
at least one
614
00:26:24,586 --> 00:26:26,387
of these home cooks
will be eliminated.
615
00:26:26,455 --> 00:26:28,690
My eggs just broke, so
I'm gonna have to redo this.
616
00:26:30,859 --> 00:26:32,460
Okay, guys,
last three minutes.
617
00:26:36,366 --> 00:26:37,833
Start putting that dish together.
618
00:26:37,901 --> 00:26:40,970
Finishing touches.Here we go.
619
00:26:41,038 --> 00:26:42,138
Ten,
620
00:26:42,205 --> 00:26:45,574
nine, eight, seven,
621
00:26:45,642 --> 00:26:48,310
six, five, four,
622
00:26:48,378 --> 00:26:52,714
three, two, one.
And stop!
623
00:26:52,782 --> 00:26:56,352
Everybody stand back.Good job.
624
00:26:56,419 --> 00:26:58,553
Christian, come back down,
please. Stand by your station.
625
00:26:58,621 --> 00:27:01,023
Because Christian won
the mystery box challenge,
626
00:27:01,091 --> 00:27:02,825
he did not have to
prepare a dish
627
00:27:02,892 --> 00:27:04,793
and is safe
from elimination.
628
00:27:04,861 --> 00:27:08,798
But that's not the case for
the other 17 home cooks.
629
00:27:08,865 --> 00:27:10,833
The theme of today'selimination challenge
630
00:27:10,901 --> 00:27:13,035
was French cuisine.
631
00:27:13,103 --> 00:27:14,203
Some of them lookextraordinary,
632
00:27:14,271 --> 00:27:16,205
and some of themlook like a...
633
00:27:16,273 --> 00:27:18,941
Une assiette .
634
00:27:19,009 --> 00:27:22,646
A plate of !
635
00:27:22,714 --> 00:27:24,514
The judges will taste
everybody's dish,
636
00:27:24,582 --> 00:27:26,783
then they will select
the three worst dishes,
637
00:27:26,851 --> 00:27:30,354
and at least one person
will be eliminated today.
638
00:27:30,421 --> 00:27:31,855
Okay, Max.
639
00:27:31,923 --> 00:27:34,025
I'm absolutely craving
to be singled out as the best
640
00:27:34,092 --> 00:27:35,992
in the competition.
641
00:27:36,060 --> 00:27:37,425
I think I'm
a little bit overdue.
642
00:27:37,492 --> 00:27:40,494
I think my dishes
have stood out.
643
00:27:40,595 --> 00:27:43,631
I poached a Codin a little cream veloute,
644
00:27:43,698 --> 00:27:45,599
seared it,broiled some potatoes
645
00:27:45,667 --> 00:27:47,001
with some rosemaryand sage,
646
00:27:47,068 --> 00:27:48,736
and also did some mussels.
647
00:27:48,803 --> 00:27:52,572
So the Cod needs to be
flaky and translucent.
648
00:27:52,707 --> 00:27:55,241
Ooh. Very nice.
649
00:28:00,514 --> 00:28:03,482
The fish is beautiful.
The sauce is delicious.
650
00:28:06,886 --> 00:28:09,087
When I was 18 years
of age,
651
00:28:09,155 --> 00:28:10,789
my parents didn't
have the money
652
00:28:10,857 --> 00:28:13,526
to eat out at those restaurants
that you've eaten out in.
653
00:28:13,594 --> 00:28:14,760
I had to go
behind the scenes
654
00:28:14,828 --> 00:28:15,962
and get my ass kicked
in the kitchen.
655
00:28:16,029 --> 00:28:17,363
And you satat the other side,
656
00:28:17,431 --> 00:28:19,398
from a customer'spoint of view.
657
00:28:19,466 --> 00:28:21,533
But you've taken that
seriously.
658
00:28:21,601 --> 00:28:23,602
And today, for the first time
in this competition,
659
00:28:23,669 --> 00:28:25,704
it really shows
660
00:28:25,772 --> 00:28:29,774
that you really do
know how to cook.
661
00:28:29,875 --> 00:28:30,975
You have just raised
the bar even higher.
662
00:28:31,043 --> 00:28:32,812
Congratulations.
That is delicious.
663
00:28:32,880 --> 00:28:34,348
Good job.
Thank you.
664
00:28:34,415 --> 00:28:36,550
Very good job, indeed.
665
00:28:36,618 --> 00:28:39,019
If that's a signof what's to come,
666
00:28:39,086 --> 00:28:41,555
trust me, we're gonna be
in a great mood.
667
00:28:41,622 --> 00:28:43,323
Uh, Giuseppe.
668
00:28:43,390 --> 00:28:45,759
Can the next home cooks
keep the judges smiling?
669
00:28:45,827 --> 00:28:48,695
I made profiteroleswith lemon vanilla cream.
670
00:28:53,802 --> 00:28:56,436
The baking of the pastry
itself is spot-on.
671
00:28:56,504 --> 00:28:58,638
A petit success
672
00:28:58,706 --> 00:29:00,073
for a big Italian like you.
Thank you.
673
00:29:02,277 --> 00:29:04,745
Okay, Suzy,
come on up.
674
00:29:04,813 --> 00:29:08,382
I did a duo of tarts--
675
00:29:08,483 --> 00:29:11,652
a ganache with raspberryand meringue,
676
00:29:11,720 --> 00:29:13,221
and then a lemon curd tart
677
00:29:13,288 --> 00:29:15,523
with apple and meringueas well.
678
00:29:19,328 --> 00:29:21,796
The overachiever.
679
00:29:24,900 --> 00:29:26,935
Amazing job getting
both of these done,
680
00:29:27,003 --> 00:29:28,404
you know, in 60 minutes.
681
00:29:28,471 --> 00:29:29,905
You remind me of the girl
in high school
682
00:29:29,973 --> 00:29:31,207
I used to sit by
that was, like,
683
00:29:31,274 --> 00:29:34,277
"Teacher, you forgot
to give us homework."
684
00:29:34,345 --> 00:29:36,914
I was that girl
in high school.
685
00:29:38,016 --> 00:29:39,850
Alejandra.
686
00:29:39,918 --> 00:29:41,352
Right.
687
00:29:41,420 --> 00:29:43,120
I seared some Cod
688
00:29:43,188 --> 00:29:45,088
and sat it over a crouton.
689
00:29:45,155 --> 00:29:47,522
And I steamed some clams.
690
00:29:47,590 --> 00:29:52,326
It should just flake.
691
00:29:52,393 --> 00:29:54,359
It's cooked perfectly.
Thank you so much.
692
00:29:54,527 --> 00:29:56,361
Good job.
693
00:29:56,429 --> 00:29:58,497
Jennie, let's go.
Yes, chef.
694
00:29:58,564 --> 00:29:59,898
Can Jennie repeat
her earlier success
695
00:29:59,966 --> 00:30:02,935
after being
in the mystery box top three?
696
00:30:03,003 --> 00:30:04,837
What have we got?
697
00:30:04,904 --> 00:30:06,472
This is a cream of zucchinisoup with fresh dill,
698
00:30:06,573 --> 00:30:08,040
French onion,and mushroom with tarragon.
699
00:30:12,011 --> 00:30:14,146
This one is a...
Zucchini.
700
00:30:14,214 --> 00:30:17,751
And this one?
Mushroom.
701
00:30:17,818 --> 00:30:22,588
And your onion soup?
702
00:30:22,655 --> 00:30:24,089
The onions aren't
cooked properly.
703
00:30:24,156 --> 00:30:25,957
And also, you know, when you
caramelize those onions,
704
00:30:26,025 --> 00:30:28,092
you finish 'em off with
some mustard in there first
705
00:30:28,160 --> 00:30:30,361
so it really brings
the heat up.
706
00:30:30,429 --> 00:30:33,564
It's a little bitgreasy as well.
707
00:30:33,632 --> 00:30:35,532
I'm disappointed.
You've gone backwards.
708
00:30:46,376 --> 00:30:49,579
These really are not
even soups, quite frankly.
709
00:30:49,646 --> 00:30:52,548
These are like purees.
These are like baby food.
710
00:30:52,616 --> 00:30:55,117
Under-seasoned.
Not very good at all.
711
00:30:55,185 --> 00:30:57,453
I think this has strong
contention for bottom three.
712
00:30:57,521 --> 00:30:59,255
And you better hope
there are some
713
00:30:59,322 --> 00:31:01,791
really, really
bad dishes out there.
714
00:31:01,858 --> 00:31:03,860
It was really hard
to hear all that.
715
00:31:03,927 --> 00:31:05,995
It was sort of guttural.
716
00:31:06,063 --> 00:31:07,563
I felt like I was punched
in the stomach.
717
00:31:07,664 --> 00:31:10,665
Well, highs and lows,
highs and lows.
718
00:31:10,733 --> 00:31:13,267
Mark, what do you have
for us?
719
00:31:13,335 --> 00:31:16,004
I have a filetcrusted in peppercorn,
720
00:31:16,071 --> 00:31:19,540
a creamy rosemary garlic mashedwith a bearnaise sauce.
721
00:31:19,608 --> 00:31:21,375
Do you normally put
bearnaise sauce on your steak?
722
00:31:21,443 --> 00:31:23,210
French.
723
00:31:23,311 --> 00:31:24,845
Not many French people
I know.
724
00:31:24,913 --> 00:31:26,847
But this consistency
look nice?
725
00:31:26,914 --> 00:31:28,014
You like the thickness
of it?
726
00:31:28,082 --> 00:31:29,115
I would have liked them
a little thicker.
727
00:31:29,183 --> 00:31:33,253
Thicker than that?
What's in here?
728
00:31:33,320 --> 00:31:34,221
Shallots, rosemary,
and garlic.
729
00:31:37,828 --> 00:31:38,861
And flour?
730
00:31:38,929 --> 00:31:40,764
I added a little bit
of starch
731
00:31:40,831 --> 00:31:42,699
because it was liquidy.
Raw?
732
00:31:42,767 --> 00:31:44,100
There's raw flour in here.
What?
733
00:31:44,168 --> 00:31:46,436
That is a severetechnical error
734
00:31:46,504 --> 00:31:48,004
to serve raw flour.
735
00:31:48,072 --> 00:31:52,242
There are several things that
you can never do in cooking.
736
00:31:52,310 --> 00:31:53,877
And adding flour
737
00:31:53,945 --> 00:31:56,847
to a liquid mashed potato
is one of them.
738
00:31:56,914 --> 00:31:58,248
I was praying that
someone else's dish
739
00:31:58,315 --> 00:31:59,582
was worse than mine.
740
00:31:59,650 --> 00:32:02,652
But adding flour
to mashed potatoes like that
741
00:32:02,720 --> 00:32:04,354
without cooking 'em down
is a big no-no.
742
00:32:04,422 --> 00:32:06,723
So even if someone's dish
was worse than mine,
743
00:32:13,803 --> 00:32:15,717
In the French elimination
challenge,
744
00:32:15,718 --> 00:32:16,718
after some great dishes...
745
00:32:16,786 --> 00:32:18,520
An amazing job.
746
00:32:18,587 --> 00:32:19,787
The baking is spot-on.
747
00:32:19,855 --> 00:32:21,856
You have just raised
the bar even higher.
748
00:32:21,924 --> 00:32:25,059
Mark has just committed
a cardinal sin.
749
00:32:25,127 --> 00:32:27,828
Raw?
There's raw flour in here.
750
00:32:27,896 --> 00:32:31,032
In the mashed potatoes?
751
00:32:31,099 --> 00:32:32,500
I don't get it.
752
00:32:36,171 --> 00:32:38,238
Such a shame.
753
00:32:38,306 --> 00:32:40,474
Derrick, let's go.
754
00:32:40,542 --> 00:32:43,177
Bring us someinspiration, please.
755
00:32:43,244 --> 00:32:44,211
Let's get back
to something French.
756
00:32:44,278 --> 00:32:45,712
Something exciting,
dangerous,
757
00:32:45,780 --> 00:32:47,113
avant garde.
What is it?
758
00:32:47,181 --> 00:32:49,650
It is a gougere,
759
00:32:49,718 --> 00:32:51,786
and it is stuffed witha white wine poached egg,
760
00:32:51,854 --> 00:32:53,087
served with a creamywhite wine sauce.
761
00:32:53,155 --> 00:32:55,890
And the hope is that,
when you cut into the egg,
762
00:32:55,958 --> 00:32:57,892
the earthiness of the yolk
kind of evens out
763
00:32:57,960 --> 00:32:59,427
those two sharp textures.
764
00:33:03,966 --> 00:33:07,937
Wow.
That is fantastic.
765
00:33:08,004 --> 00:33:09,905
Let's hope it tastes
as good as it looks.
766
00:33:16,613 --> 00:33:20,216
It's delicious.
It really is delicious.
767
00:33:20,284 --> 00:33:21,584
Thank you. Thank you.
768
00:33:21,652 --> 00:33:22,886
That's inspired me.
769
00:33:22,954 --> 00:33:24,688
Good job. Well done.
Thank you, chef.
770
00:33:24,755 --> 00:33:25,755
Thank you.
771
00:33:28,859 --> 00:33:31,962
All right, Angel,
come on down, please.
772
00:33:32,030 --> 00:33:35,432
This looks like a mess.
773
00:33:35,500 --> 00:33:38,368
A hot, heaping pile
of mess.
774
00:33:38,436 --> 00:33:39,636
You look angry.
What happened?
775
00:33:39,703 --> 00:33:41,037
French got the bestof me.
776
00:33:41,105 --> 00:33:42,873
What is it?
777
00:33:42,941 --> 00:33:44,476
It was supposed to bea custard
778
00:33:44,543 --> 00:33:46,880
to go inside my tart, but--
where's the tart?
779
00:33:46,947 --> 00:33:50,250
Uh, back there.
It didn't do well.
780
00:33:53,055 --> 00:33:54,923
Obviously, the tart
speaks for itself,
781
00:33:54,991 --> 00:33:56,391
so I don't knowwhat else to say.
782
00:33:56,459 --> 00:33:58,794
Sorry, Angel.
783
00:33:58,862 --> 00:34:01,030
Okay...
I already know
it's a disaster.
784
00:34:01,097 --> 00:34:02,398
Yeah, well,
you're not wrong.
785
00:34:02,465 --> 00:34:03,566
It's like the kind
of dessert
786
00:34:03,633 --> 00:34:05,167
that gives you
for a month.
787
00:34:05,235 --> 00:34:06,936
I'm more embarrassedfor you
788
00:34:07,003 --> 00:34:08,070
because I thinkdeep down inside
789
00:34:08,138 --> 00:34:11,908
you can do a lot better.
790
00:34:11,976 --> 00:34:13,744
Next up...
791
00:34:13,811 --> 00:34:16,013
Christine.Let's go.
792
00:34:16,081 --> 00:34:19,715
A seared pork chopin a creamy dijon sauce.
793
00:34:25,621 --> 00:34:28,956
Any ounce of goodness,
cooked out of it.
794
00:34:29,023 --> 00:34:31,557
Okay, Erryn, let's go.
795
00:34:31,625 --> 00:34:33,859
Okay, first of all,
what is that thing?
796
00:34:33,927 --> 00:34:35,661
This is a carpaccio.
797
00:34:35,729 --> 00:34:37,529
Just stop there two seconds.
We doing Italy?
798
00:34:37,597 --> 00:34:39,331
Did we switchcountries?
799
00:34:39,432 --> 00:34:42,101
So it's a carpaccio of filet?
800
00:34:42,168 --> 00:34:44,736
Yes. I also havea cream of zucchini soup
801
00:34:44,804 --> 00:34:47,706
and a chive mayonnaise sauce
802
00:34:47,774 --> 00:34:49,608
for some sweet potatopommes frites.
803
00:34:55,281 --> 00:34:57,549
The beef, it needs
the olive oil,
804
00:34:57,617 --> 00:34:59,151
and it needs the parmesan.
805
00:34:59,218 --> 00:35:00,585
It doesn't need the spinach,
806
00:35:00,653 --> 00:35:02,921
and certainly notthe sauteed mushroom.
807
00:35:02,989 --> 00:35:04,489
The actual soup--zucchini soup--not bad.
808
00:35:04,557 --> 00:35:07,692
In comparison
to Jennie's soup,
809
00:35:07,760 --> 00:35:09,428
you know, it'sin a different league.
810
00:35:09,495 --> 00:35:10,996
It's got a really
nice flavor to it.
811
00:35:11,064 --> 00:35:12,864
And as for
the sweet potato fries,
812
00:35:12,932 --> 00:35:14,633
they should come with
a government health warning
813
00:35:14,700 --> 00:35:17,402
because they look dreadful.
Rusty nails.
814
00:35:19,472 --> 00:35:22,774
After tasting all of our
home cooks' dishes,
815
00:35:22,841 --> 00:35:25,509
the judges must select
the bottom three.
816
00:35:25,577 --> 00:35:27,744
From those,
at least one person
817
00:35:27,812 --> 00:35:29,713
will be going home.
818
00:35:29,780 --> 00:35:34,483
Okay, we've tasted 17 dishes.
819
00:35:34,551 --> 00:35:37,353
But for all three of us,
820
00:35:37,421 --> 00:35:40,123
there were two that really
821
00:35:40,191 --> 00:35:43,226
left their competition
behind.
822
00:35:43,294 --> 00:35:45,194
My dish was definitely
one of the top dishes.
823
00:35:45,262 --> 00:35:47,530
It's just a restaurant-quality
dish, no doubt about it.
824
00:35:47,598 --> 00:35:51,734
The first dish belongs to...
825
00:35:57,141 --> 00:35:59,309
Derrick. Well done.
826
00:36:01,011 --> 00:36:02,111
I'm in a very happy place
right now.
827
00:36:02,179 --> 00:36:03,679
It's a huge sigh of relief.
828
00:36:03,747 --> 00:36:07,516
Great finesse. Great skill.
829
00:36:07,584 --> 00:36:11,854
The next stand-out dish
was a delight.
830
00:36:11,921 --> 00:36:15,057
That dish belongs to...
831
00:36:18,762 --> 00:36:22,065
Max. Well done.
832
00:36:22,133 --> 00:36:23,967
Really good job.
833
00:36:24,035 --> 00:36:25,769
Well done.
834
00:36:25,836 --> 00:36:28,372
Great finesse.Great skill.
835
00:36:28,439 --> 00:36:31,776
That means both of youwill be team captains
836
00:36:31,844 --> 00:36:33,344
in the next challenge.
837
00:36:33,412 --> 00:36:37,883
And you are seriously safe
from elimination.
838
00:36:37,951 --> 00:36:41,520
But there's three of you
that are not.
839
00:36:41,588 --> 00:36:46,492
One of the three worst disheswas executed horrendously,
840
00:36:46,560 --> 00:36:48,461
and an embarrassment
to France.
841
00:36:50,931 --> 00:36:53,666
That dish belongs to...
842
00:36:54,940 --> 00:36:57,522
Following a grueling
elimination challenge,
843
00:36:57,523 --> 00:36:59,924
our home cooks await
their fate.
844
00:36:59,992 --> 00:37:02,993
And after tasting
all their dishes,
845
00:37:03,061 --> 00:37:08,632
the MasterChef judges will send
at least one person home.
846
00:37:08,700 --> 00:37:10,901
One of the three worst dishes
847
00:37:10,968 --> 00:37:13,770
was executed horrendously,
848
00:37:13,837 --> 00:37:18,707
and an embarrassment
to France.
849
00:37:18,775 --> 00:37:21,343
I think I'm going home
for sure.
850
00:37:21,411 --> 00:37:23,645
I'm just waiting for them
to call my name.
851
00:37:23,713 --> 00:37:25,814
That dish belongs to...
852
00:37:27,750 --> 00:37:32,019
Angel.
853
00:37:32,087 --> 00:37:35,723
You said French style of cooking
was not your strength.
854
00:37:35,791 --> 00:37:40,397
What you producedacross 60 minutes proved that.
855
00:37:40,465 --> 00:37:44,035
The next dish, the cook
committed a cardinal sin.
856
00:37:50,109 --> 00:37:52,810
Mark, can you come up here
and join us?
857
00:37:52,878 --> 00:37:55,747
The act of serving raw flouris beyond the point
858
00:37:55,815 --> 00:37:57,481
of a technical mistakeor flaw.
859
00:37:57,549 --> 00:38:00,083
It's kind ofan unforgivable mistake,
860
00:38:00,151 --> 00:38:04,288
and one that we have to
acknowledge in a very real way.
861
00:38:04,355 --> 00:38:08,025
The third dish was
ill-conceived,
862
00:38:08,092 --> 00:38:11,728
was not French...
863
00:38:11,796 --> 00:38:14,430
And at the end of the day,
it just wasn't good.
864
00:38:17,301 --> 00:38:20,336
Erryn, please come forward.
865
00:38:22,372 --> 00:38:25,473
The fact that it wasa carpaccio...
866
00:38:25,541 --> 00:38:27,542
It wasn't even slicedthinly.
867
00:38:27,610 --> 00:38:28,410
Even if we were doinga different country
868
00:38:28,477 --> 00:38:29,744
besides France,
869
00:38:29,812 --> 00:38:31,212
all the componentswere jumbled,
870
00:38:31,279 --> 00:38:34,715
and it didn't work.
871
00:38:34,783 --> 00:38:37,784
Okay, the person leaving
MasterChef...
872
00:38:42,992 --> 00:38:47,228
Lord, please just let me get by
by the skin of my teeth.
873
00:38:47,296 --> 00:38:49,497
That's all I need.
Just--just let me get by.
874
00:38:49,565 --> 00:38:52,133
It's eating me up inside.
875
00:38:52,200 --> 00:38:54,101
The last thing I wanted to do
was come out here
876
00:38:54,169 --> 00:38:56,737
and make it this far,
and go out this way.
877
00:38:56,805 --> 00:38:59,006
Mark had a flaw in his dish,
878
00:38:59,073 --> 00:39:01,207
Angel had a flaw in her dish,
so right now it's a toss-up.
879
00:39:01,275 --> 00:39:03,209
You know, I think that
all three of us could go home.
880
00:39:06,948 --> 00:39:09,917
Angel, your time is done
inside the MasterChef kitchen.
881
00:39:09,984 --> 00:39:12,485
Please take your apron offand leave.
882
00:39:12,553 --> 00:39:15,555
Thank you.
883
00:39:15,622 --> 00:39:20,225
I actually feel privileged,
and I feel honored
884
00:39:20,293 --> 00:39:22,994
that I had made it this far.
885
00:39:23,062 --> 00:39:24,529
America,
I cannot cook French food.
886
00:39:24,597 --> 00:39:27,566
But if you want an egg roll,
if you want some fried chicken,
887
00:39:27,634 --> 00:39:29,602
if you want
some collard greens,
888
00:39:29,670 --> 00:39:31,703
call me--I got you.
889
00:39:37,143 --> 00:39:38,944
Mark, Erryn,
890
00:39:39,011 --> 00:39:42,147
the bad news is...
891
00:39:42,215 --> 00:39:43,415
We're not done there.
892
00:39:51,488 --> 00:39:55,057
One of you two will be leaving
the MasterChef kitchen.
893
00:39:58,327 --> 00:40:03,364
That person is...
894
00:40:05,901 --> 00:40:06,969
Mark.
895
00:40:12,744 --> 00:40:15,179
I'm feeling disappointed.
I made a stupid mistake.
896
00:40:15,247 --> 00:40:16,714
I should have listened
to my instinct
897
00:40:16,782 --> 00:40:18,218
and done it the right way.
898
00:40:18,286 --> 00:40:20,356
Nevertheless,
it was an amazing experience,
899
00:40:20,423 --> 00:40:22,124
and I wouldn't change it
for anything.
900
00:40:27,264 --> 00:40:28,597
Erryn, you dodged
a bullet.
901
00:40:28,665 --> 00:40:30,266
Right now,
902
00:40:30,333 --> 00:40:31,701
you are walking
on thin ice.
903
00:40:31,768 --> 00:40:33,569
You're a smart guy.
904
00:40:33,637 --> 00:40:35,604
And you can cook--
let me tell you that.
905
00:40:35,672 --> 00:40:37,106
Get a grip.
906
00:40:37,174 --> 00:40:39,541
I'm not feeling
that great right now,
907
00:40:39,609 --> 00:40:40,809
but I'm feeling fortunate,
908
00:40:40,877 --> 00:40:42,811
and I'm feeling just determined
to go out there
909
00:40:42,879 --> 00:40:44,713
and not ever be
in the bottom three again.
910
00:40:44,781 --> 00:40:46,649
Tomorrow's gonna be
a new day,
911
00:40:46,717 --> 00:40:47,984
and I'm gonna have
the opportunity to prove myself
912
00:40:48,052 --> 00:40:49,720
all over again.
I'm ready to roll.
913
00:40:49,787 --> 00:40:51,988
Big day tomorrow.
914
00:40:52,056 --> 00:40:54,958
Trust me, the pressure
is gonna be even more intense.
915
00:40:55,026 --> 00:40:56,993
And, my God,
the stakes are even higher.
916
00:40:59,864 --> 00:41:02,399
We have got one hell
of a challenge tomorrow
917
00:41:02,467 --> 00:41:05,435
that you cannot afford
to fail on.
918
00:41:05,503 --> 00:41:07,203
Good night.
919
00:41:12,909 --> 00:41:15,110
Tomorrow night on MasterChef...
920
00:41:15,178 --> 00:41:16,778
The doors are open!
921
00:41:16,846 --> 00:41:17,980
With two home cooks
already eliminated,
922
00:41:18,047 --> 00:41:19,748
the remaining 16
will compete
923
00:41:19,816 --> 00:41:21,550
in their first team challenge.
924
00:41:21,618 --> 00:41:23,952
This is going to be
a disaster.
925
00:41:24,020 --> 00:41:26,922
Both teams will struggle
with the massive scale...
926
00:41:26,990 --> 00:41:29,157
There's no pizza.
Have you ever cooked for 300 people?
927
00:41:29,225 --> 00:41:31,360
Me either.
And with each other.
928
00:41:31,427 --> 00:41:34,162
Look out, Max.
Max's arrogance is through the roof.
929
00:41:34,230 --> 00:41:36,231
The losing team will face
a pressure test...
930
00:41:36,299 --> 00:41:38,266
It's all on the line right now.
Three.
931
00:41:38,334 --> 00:41:40,502
Where another amateur cook's
MasterChef dreams
932
00:41:40,569 --> 00:41:42,603
will come to an end.
And stop!
933
00:41:42,972 --> 00:41:46,972
== sync, corrected by elderman ==
71755
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