All language subtitles for MasterChef.US.S02E13.720p.HDTV.X264-DIMENSION

Previously on MasterChef...

The home cooks face
their most intimidating critics yet.

Ah!

Also known as our mothers.

And the
pressure proved too much.

We don't have time. No, it's ridiculous.

Oh, .

Aah!

In the pressure test...

Eggs Benedict.

One more home
cook's MasterChef dream

came to a bitter end.

Giuseppe...

Your time is done inside
the MasterChef Kitchen.

Tonight..

Christian finds himself without any allies.

Certainly hope I win today.

I win everything else, so it's fine.

Put your ego back in your
head for a second.

And the cooks make
some catastrophic errors.

The worst sauce

I've ever tasted in
my entire life.

If you're gonna serve us crap like that,

then you're really wasting our time.

Awful.

At the end of the night,

that is really disappointing.

You were on a great trajectory.

And I don't know what that
leaves you, quite frankly.

One more home
cook may be sent packing.

MasterChef 2x13
Top 9 Compete
Original Air Date on July 25, 2011

== sync, corrected by elderman ==

All right.

Good morning.

Morning!

Just nine of you left.

One of you is master chef.

Top nine. Wow!

Out of thousands of people...

I'm here for a reason.

It feels awesome to be in the top nine.

Just eight more people to...

Knock out.

It's time, once again...

For another mystery box challenge.

You'll each have
to prepare, cook, and present

one extraordinary dish
using only the ingredients

hidden under the boxes in front of you.

We'll taste the top three dishes,

and the cook with the best dish

will get a critical advantage
in the next challenge.

Time for a new challenge,

and of course it's gonna
be the mystery box

that I hate, and that hates me!

On the count of three,

lift your boxes.

One...

I would like to see a piece of seafood

underneath the mystery box. Two!

I'd love to see a tuna steak in there.

I am really hoping that there's,
like, flour, and sugar,

and dark chocolate. I can do desserts.

Three!

Yes!

Oh, nice.

Wow. Wow.

I'm not quite sure what these shells are.

It's obviously a shellfish.

I open up the box,

and I'm staring down at
these three huge scallops.

Woop, woop! Scallops!

You've got the most amazing
hand-dived scallops.

Delicious arugula, bananas,

fresh avocado, eggs, cauliflower,

corn on the cob, shelled peas,

pancetta, croissant,

and finally... Brandy.

Winning this mystery box challenge

comes with a huge advantage.

Are you ready?

Yes, chef.

60 minutes.

Starting from...

Now.

I won the last two mystery boxes,

so it'd be awesome to threepeat.

But I take every challenge,
that it's back at square one.

I love to cook scallops.

But I've never shocked a scallop before.

I do not know what I'm doing.

I'm running on instinct right now.

It's just wrong on so many levels.

Blecch.

You're a little bastard, aren't you?

Beautiful.

These are the nine best
amateur cooks in America.

If they give us seared scallop
with fruit salad on top,

I'm gonna throw it back in their faces.

What would you be doing?
What would you be doing?

I would do like corn puree. Okay.

And roast the scallops, and do a little,

sort of light reduction
from the fish stock.

For me, those hand-dived scallops,

you can eat them raw, they're that good.

Yeah, it's like candy.
They're so sugary too.

Will the banana will be the curve ball?

Immediately, I'm obsessed with this idea

of pairing bananas and scallops.

Never thought about it before,

but can't get it out of my mind now.

Ohh!

I really think this can work.

Ugh!

I'm doing it. I'm doing it.

45 minutes to go.

All right, Derrick, talk to me.

Who's leaving MasterChef?

I'm gonna have to think it's Suzy.

I think she just overachieves
and she doesn't stay focused.

Right. What are you doing?

Well, I sliced the scallops really thin,

I'm gonna pound them out,
and I'm gonna soak them

in lemon juice for a couple minutes.

So it's gonna line the plate,

get some acidity at the bottom.

And then I'm gonna serve
that with a bit of a guac.

Have you ever pounded
a scallop out before?

First time.

I've never pounded a scallop.

I've been cooking for 25 years.

Right.

Uh-oh, it's the moment of truth.

Seared scallops in the
all-steel MasterChef pans.

Now the secret is the thermolon.

And that's what keeps
it nice and nonstick.

Remember, it's super-important
when you're searing scallops

to have them cooked evenly.

So seared on one side,
seared on the other.

It should be the same.

I'm doing a little roasted
corn, a little bit of onion.

Put that underneath the scallop.

I'm gonna make a little sweet pea puree.

I certainly hope I win today.

I haven't won a box challenge in a while.

But I win everything else, so it's fine.

I'll drink to that.

Christian has some talent.

But you know, just shut up.

Right, Christine... what're you cooking?

I'm thinking, um...

Um...

Um...

Have a little, um...

Maybe a grilled corn and beans

scattered around, like,
a little fish stock.

Right.

Right.

All right, guys, less
than 30 minutes to go.

So, Ben Starr...

Why would you start, the first time ever,

trying to roast the banana

and put it with roasted scallops?

I think
he's out of his mind.

Christian's wrapping the
scallops with a pancetta.

So to get a perfect sear on that,

it's very tricky--I'd rather
he seared them first.

Just kiss it on either side, and sear it,

and then wrap it in pancetta,
and roast it on there.

Yeah. Tricky. It's very tricky.

15 minutes to go!

Right.

How are you cooking the scallops?

I got a ceviche.

And then I'm gonna do a
bacon and eggs scallop,

and then I'm gonna do a very simple puree

of the cauliflower and arugula.

So you're gonna see
three different things,

separate, concise, and a
little bit of restraint

as well, to make it pop out.

Good luck.

Two minutes to go.

They look really nice.

These are perfectly fresh,
delicate scallops.

If you overcook them...

I must admit...

A little stressed.

60 seconds to go!

One of you is going to be
getting a major advantage

in the next stage of this competition.

Ten, nine, eight, seven,

six, five, four, three,

two, one, and stop!

Six, five, four, three,

two, one, and stop!

Whoo! Well done.

As in all
mystery box challenges,

the judges will select just
three dishes to taste.

The winner will be given a huge advantage

in the next round.

Time's up.

I'm looking at my dish,

and I'm thinking, "It looks pretty to me.

I would order this off of a menu."

I think my plate is gorgeous.

My shells are absolutely beautiful.

It's anybody's game.

It's even my game.

Okay, so we've been watching,

observing your techniques.

The food looks amazing.

We've chosen the top three.

The first dish that we wanna try

is really capturing the
essence of this challenge.

It was a restaurant-quality
dish presented in the shell.

And that dish...

Belongs to Christian.

Naturally, Christian is gonna do well.

You know, if it's got a
shell, came from the water,

it--it--Christian is gonna excel.

I made a scallop succotash

with a lime, honey vinaigrette

and a little crispy pancetta.

So seared on both sides, perfectly.

I feel that the crunch really balances

against the richness and the sweetness

that's inherent in the scallop.

But I think a little bit of
salt, a little bit of acid

would've really made that dish

come together a little more.

What's in the puree?

A Dash of sugar, a little bit of lime,

and I thinned it out with a
little bit of olive oil.

Great sear on the scallop.

You know, really good
color with the puree.

And, you know, overall a nice dish.

It's got finesse,

but it's got heart and soul.

Are you back in this competition?

I'm a force to be reckoned with.

I'm gonna take this
all the way to the end.

Good job. Thank you, Chef.

And the next dish we wanna try

is a triumph in plating.

A diversity of techniques.

And this dish belongs to...

Adrien, come on up.

Adrien's dish looked really, really sexy.

He did scallops three ways.

But I don't really understand
the egg on the scallop thing.

That's not something--

that's not something we
usually do back home.

Scallop ceviche, with lime,
roasted corn, papaya, avocado.

And then the egg, pancetta, and scallop.

And then finally cauliflower puree

with arugula, blanched peas,

a little bit of olive oil,
and salt, and pepper.

Seasoning's great.

Cilantro--punchy, green.

Wow, there's a lot going on on this plate.

Really fabulous.

Good job, congratulations.

The egg gives it that sort of,

you know, creaminess and richness.

And it's sort of sweet and rich,

with the crispiness of the bacon.

It's good. But it's not brilliant.

We need to produce brilliance
in this competition.

Wow, Adrien.

So not only is it three
different little preparations,

it feels like you just took
me on, like, a world tour.

We went from South America, to the states,

and then over to Europe.

Good job. Appreciate it.

The third and final dish that
we are dying to taste...

The idea behind this dish is so out there.

It's so bizarre, we just can't resist it.

Ben Starr, let's go.

This is not a trick?

Right? It's not a trick?

Wow.

Bananas and scallops.

Talk to me about the salsa.
What's going on there?

We've got roasted corn,
avocado, and papaya,

lightly dressed with lime juice,

a bit of cilantro, salt, and pepper.

Visual impact, yeah. It looks amazing.

The hidden secret is the
sauteed banana underneath.

It's got that nice, crisp caramelization.

And it's still slightly pink in the center,

which is really good.

It's not perfect.

However, you took a huge risk.

And it worked, 'cause it is delicious.

I mean, really delicious.

Thank you so much, Chef.

Amazing cookery.

Works beautifully. Good job.

Thank you so much, Chef.

It's okay.

It's not terrible.

But I think I would have to commend you

for a risk probably pretty well-taken.

Thank you.

Three stunning dishes.

Was it the risky fried banana?

Anything I can do to save
myself from elimination

is crucial.

I really want it!

Or was it the complex scallop three ways?

It's gonna be between me and Adrien.

Or was it the single attempt at

one scallop cooked beautifully?

If Christian wins another fish thing,

I'm gonna just...Ugh!

The winner of the best dish...

Belongs to...

For one of you, you're about to meet

a huge advantage in the next
stage of the competition.

The winner of this challenge...

Congratulations...

Adrien. Yeah!

It feels great because not only did I win,

but I beat the fish guy.

Good for that .

Adrien, are you ready
to meet your advantage?

Yes, Chef.

Let's go. Congratulations.

Good job.

As the winner of
the mystery box challenge,

Adrien is in control of
the elimination test

where at least one person
will leave the competition.

But the one thing he can't control

is the theme of the challenge.

As always, that is in the
hands of the judges.

Usually, the winner of the
mystery box challenge

gets to choose between three things.

Not this time.

There's just one item you'll
be cooking with today.

Please say hello...

Aw!

To Bob the pig.

Hey. Come on, bud.

Come on, bud. Come on.

That thing is a beast.

So the theme of

today's elimination challenge is...

Pork.

There's a whole new trend

going on in the food world right now

of nose to tail cooking.

We've got the snout and the cheeks,

you've got the belly.

You've got the loin running along the back.

There's no better animal for
that than the humble pig.

All right, now we don't want
Bob to see this next part.

Come on, Bob.

Good boy.

Wow. Okay, brilliant.

Adrien? You excited? Yeah.

Good. Okay.

Voila. Adrien...

Here are nine very different cuts of pork.

We have thick-cut applewood smoked bacon,

center-cut pork loin,

we have double-cut pork chops,

baby back ribs,

St. Louis-style ribs,

pork butt,

pork belly, cheeks,

ground pork...

And you have one incredible advantage.

You will dictate who cooks
with what part of the pig.

That's freaking awesome.

So if I was in your shoes,

I would be nominating
the most difficult cuts

to get rid of your competition.

Which, of all these cuts,

do you think is the most
difficult to perfect?

I'd say the pork belly, or the pork cheeks.

You're absolutely right.

So here are the name tags.

Think very carefully.

My advantage is to pick my cut

and piss everyone else off.

Okay. The first cut,

where are you going?

Chop. Wow.

For myself, I'm picking

the double-cut, bone-in pork chop.

Who's next?

I gotta look at my biggest competitors,

and I gotta give them something
that's gonna make it hard.

I am hoping that

I'm throwing all my
competitors off their game.

So last but not least?

Christian. Tough guy.

Wow. So I'm gonna give him the cheeks.

So basically, you just screwed Christian

to the wall.

I don't think anyone's
gonna like me after this.

Right.

It's time for another elimination test.

For one of you,

it's the end of the road.

Are you ready to find out who
Adrien met in the pantry,

and the ingredients that
could be your undoing?

Yes, chef.

No way. Ah!

Now the pig's an amazing
ingredient to work with.

Every part is edible.

Adrien has handpicked

eight different cuts for each of you.

Wow! Shut up.

You'll find your individual cuts of meat

waiting for you in the pantry

when you get back to shop.

You've all got 60 minutes

to present us with a stunning pork dish

that will literally make
us squeal with delight.

And your time starts...

Now! Off you go.

I see my name sticking on a pork loin,

and I was like, "yes!"

I'm getting the cut that I wished for.

Oh, he hates me.
I got pork belly, holy !

Adrien thinks I'm one of
his greatest competitions.

And that's why he gave me

one of the hardest things to cook.

First thing I see is pork butt.

Pork butt?

What am I gonna do with pork butt?

What do I do with that?

Cook it.

Adrien picks pork cheeks for me.

He probably thinks that's
gonna make me fail.

What a .

In today's elimination test,

Suzy, Christian, myself, and Christina,

probably have the greatest
chance of going home

based on the cuts of meat we have.

I'm not happy that I have to
cook pork belly in one hour.

Not at all.

I have ground pork.

Adrien and I are gonna have to have

a little conversation later.

Adrien's a right now.

But it's gonna take more than a pork cheek

to get me out of here.

Feeling loved and hated at the same time.

The whole challenge is very
machiavellian in a way.

You know, because he's
not only really trying

to exult his own talents,

he's trying to isolate some of his enemies.

What do you think, based
on what Adrien's dictated,

the cut they're gonna be using

is gonna be in the bottom three?

Pork cheek, pork butt, the St. Louis ribs.

Ribs, yeah.

To get them sliding off the bone

they really need to be cooked for,

minimum, two, two and a half hours.

Right, the one-hour time limitation

certainly is the trickiest
part of this thing.

What's the easiest cut?

I think the loin.

The loin. Yeah.

I got the pork butt,

and I'm realizing it's a
really tough cut of meat.

The only thing I can do
within an hour is make chili.

And I love chili!

The bone-in double-cut pork chop

is not as easy as everyone says.

You gotta cook it right.

You can either serve it rare,

which will get me sent home.

Or I could serve it way overcooked,

which will get me sent home.

I am going to do my best
with the short ribs.

My plan is to do a dry rub
with a bunch of spices.

And do a little barbecue.

Derrick, there were two ribs. Yes.

You got the you ribs.
What do you make of that?

You think you'll be able
to cook it in time?

I hope so. Is it barbecued ribs?

It's gonna be braised. In an hour?

But this--what do I do? Do I play it safe,

and do I say "oh, I could've done this,

I could've done that?" At least I know

at least if I go home today,
I know I did it.

And I know I put my heart on the line.

I hope it works out for you.

45 minutes left.

Right, Jennifer. Ground pork.

Yes. What's going on?

Pork and Sauerkraut. Pork and Sauerkraut?

I'm gonna fight them off, and
I'm gonna flavor them with

a lot of mustards. That's bold.

This competition's getting rife.
Absolutely.

It really is getting tough.
Which cut's going home tonight?

The cheeks, sir.

All right, Christian, word
is you're going down.

Tell us the dish.

What are you making? Some braised cheeks.

Put that over a little white bean puree

with a an apple fennel slaw.

30 minutes left!

Cooking pork cheek is difficult.

It needs help, it needs spice.

Here's the thing about pork cheeks.

If you have to put a
knife and fork to it...

Game over.

Right, Suzy.

What're you doing with the pork belly?

I'm making spaetzle using pork fat.

And then I'm doing a braised cabbage,

and I'm gonna have pork in there as well.

Why a German theme?

German food really celebrates pork.

When was the last time you were in Germany?

I was never in Germany, chef.
I've never been.

Alejandra.

I have a pork loin that
I'm gonna sear and serve

with a sweet wine and apricot sauce.

Do you think he was giving you an easy cut

because he's not that afraid of you?

I'm not sure why he gave it to me,

I'm really glad he did.

That's the cut that I wished for.

So take that apparently easy pork loin

and impress us. Will do.

Last five minutes!

Please taste everything.

Now it's time to open my pressure cooker.

Open it, smells incredible.

Take a big spoonful of it,
put it in my mouth...

And the beans are crunchy.

Uh-oh.

My only option is to pull the beans

out of the chili one by one.

Taste everything!

No excuse at this stage in the game.

There's just no possible way

that I can pick all these
beans out in time.

Come on, finishing touches!

I'm totally screwed.

One minute to go.

One minute to go.

The final nine home cooks

are facing another elimination challenge.

After which, at least one more

will leave the MasterChef kitchen.

I'm screwed. The beans are crunchy.

My only option is to pull the beans

out of the chili, one by one.

30 seconds to go!

So here I go. Frantically, surgically

removing these beans from my chili.

And I glance up,

and all three judges are watching me.

What's Ben doing?

And that does not make it any easier

to make sure every single bean

is out of this bowl of chili.

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

Ten, nine, eight,

seven, six, five,

four, three, two, one.

And stop!

well done.

Everybody, happy with your dish?

I look down, and there's still, like,

seven beans floating around in my chili.

And I'm thinking, "Oh, God,

please let those be the tender ones."

I definitely know that I
don't have the top dish,

but I'm really hoping Christine's dish

is worse than mine.

Because I definitely think she's just been

getting by at this point.

At the end of this,

one of you will be leaving MasterChef.

From the very back...

Derrick, bring me some pork magic.

Let's go.

Talk to me.

I have braised St. Louis-style ribs,

served over a sauteed bed of winter greens,

and a roasted tomato tartare.

Cooking under pressure within 60 minutes.

You nailed it.

Wow. Delicious.

It's tender, succulent.
It's got a great sear on that.

But it's sort of it melts in your mouth.

Really good job. Thank you.

Amazing.

It's still got it's natural flavor,

it's natural juices, so it's not dry.

In this case, I think that

what you thought was your nemesis

turned out to be your greatest friend.

Amazing.

Thank you, thank you. Well done.

Seeing that meat just fall apart like that,

that's definitely a success.

It was just--it was cool
to get that recognition.

Christine, please come forward.

Christine did a very simple dish.

I'm thinking she's probably
gonna be eliminated.

All right, baby back ribs.

I did a dry rub on the ribs.

Chili powder, smoked paprika, cayenne.

I have potatoes,

and then I have Brussels
sprouts with leeks.

It's wonderful.

It works perfectly with the meat.

The flavor, there's some spice,
there's a little bit of heat.

The integrity to the vegetables, great job.

Thank you.

What you just put together on that plate

has just put pork back on the map.

Consider yourself a frontrunner

'cause it's absolutely delicious.

Thank you, Chef.

I wanna see Christine cook pork belly.

And then I'll give her mad props.

Whew.

Okay, Suzy, let's go.

Her dish looks like...

A baby .

What is that?

It's just a glazed pork belly,

braised cabbage, and spaetzle,

as well as a gravy.

Mm.

Ooh.

. What?

What's the spice in there?

I had cloves in there.

. Okay.

One word for that... .

Quite possibly the worst
sauce I've ever tasted

in my entire life.

It's bits of chewed up dog ,

bits of crap stuck together with, you know,

soft bits of spaetzle at the bottom.

And it's revolting in
terms of the raw spice

and the sort of horrible bitter taste.

Be careful.

This show is called MasterChef,

not delusional chef.

What do you know about

German sauces and German cuisine?

This is a freaking disaster.

I will not even be able to taste

the dishes that I taste
after this because of you.

It is awful.
And if it doesn't sent you home,

it probably should.

Go back.

Ugh!

Ugh. Horrible.

If Adrien's plan was to knock
me out of the competition,

congratulations, you just did it.

Okay. Jennifer, let's go.

Right.

Yeah, what is that?

It's a Pennsylvania Dutch play.

It's pork and sauerkraut.

What the hell were you thinking?

It's what I grew up with, so...

So if that's what you grew up with,

then this should be mind-blowing.

You don't look like you've achieved much.

All toge--you ha-- it's all to

meant to go together.

Disgusting.

'Cause that is a joke. Not impressed.

And I think one of your
weakest performances

in this competition.

You know that at least one of you

is leaving MasterChef tonight.

Understand.

I just look at that and it looks like

the pig on my bowl.

Hmm.

I'm gonna stop there.

Sorry. That's a joke.

Go back.

This is a great example of what garbage is.

If you're gonna serve us crap like that,

then you're really wasting our time.

And you guys...

Think about what we're here to do

at this point in the competition.

Jennifer, that is really disappointing.

You were on a great trajectory.

And I don't know where that
leaves you, quite frankly.

This is a great example of what garbage is.

If you're gonna serve us crap like that,

then you're really wasting our time.

And you guys...

Think about what we're here to do

at this point in the competition.

Jennifer, that is really disappointing.

And I don't know where that
leaves you, quite frankly.

Okay...

Ben Starr.

I walk up to the judges,

I've just seen them ream
Suzy, and ream Jennifer.

Then I'm like, I've gotta confess.

I've gotta tell them before
they even take a bite

what went wrong and why.

Okay, sir, this is a roasted pork butt,

green chili and red onion cornbread.

Before you taste... tell me.

Instead of waiting patiently
to add my apple cider vinegar

at the end of the cooking
process like I always do,

I added it beforehand.

And the acid in the apple cider vinegar

affected the beans' ability
to cook entirely through,

so I had to remove the
beans at the last minute.

I'm just ready for them to say,

"You did what? Get out!"

The beans that I just had in
here are actually quite good.

The pork kind of really shows through.

You've managed to render the
fattiness from the cut.

The right amount of chilis.

Good job. Thank you, sir.

You've been given one of
the most difficult cuts...

That you've turned into
something delicious.

Great job. Really good job.

Thank you.

I'm completely and utterly shocked.

And I'm thinking,

"Okay. Well, I've just skated by.

Everything is fine."

Next up, the most difficult cut.

Bring up the pork cheeks.

A big game. Always talking

so if Christian's a bad ass,

then he should be able to
cook these pork cheeks.

I braised them in a pressure cooker

with a mirepoix, a couple apples,

some bourbon, a little chili pepper.

And then I made an apple fennel slaw,

with a apple gastrique.

Yeah. I mean...

Adrien has just done you a huge favor.

Because you've nailed it. Thank you.

And it is absolutely delicious.

That's a super, top notch dish.

You should be proud.

Thank you, chef. Good job.

Adrien, your plan to eliminate
Christian backfired.

You nailed it buddy. Good job.

Thank you. Congratulations.

Adrien made a grave mistake.

So, uh, take that, Adrien.

Let's face it, when I kicked
his ass with my scallop dish,

I didn't go over there,
and rub it in his face,

and be a about it.

This should be the best dish that we try.

Come on, let's go. You were in charge.

I think Adrien sold himself short there,

giving a chop for himself.

He's thinking probably
gonna be an easy win.

Sweet potato mash, with
paprika and cinnamon.

The sauce is an apricot-apple beer

with a little bit of clove and ginger.

And the chop itself is just very simple

of thyme and coriander.

How's it feel to hear everybody coming up

and having

Having played a part in their fate?

The feeling is kinda something

I'm trying not to pay attention to.

You cooked it a tad over.

The flavors are really nice.

Still, a little bit
one-dimensional, I think.

This feels like a heavy
on heavy kind of dish.

I understand.

It's a safe choice.

However, you know, it's not
the best dish of the night.

Yes, Chef.

My strategy so far, I don't
think's, been working.

Because I can everyone,

but I can also myself.

Okay, Alejandra, next. Please come up.

So I marinated the loin

with some cumin and cayenne pepper.

I made an apricot and marsala sauce.

I made a sauteed kale
with roasted pine nuts.

Right, so you--

uh-oh.

It's raw.

Is this raw?

I didn't realize.

. How are we--

how're we gonna taste this?
We can't taste that.

I just... I just feel like, "oh, no."

What happened?

You--did you look at it before
you put it on the plate?

I-I guess I didn't see the other side, sir.

It's raw.

Yeah, I trusted the thermometer,

and I didn't look at-- you trust your eyes.

She put it on the plate.

Yeah, if she put it on the plate,

it doesn't matter what the temperature is.

I don't know, guys, what
you wanna make of it.

I can't really find anything
nice to say about this.

You know, it's just completely...

You know, unforgivable.

Truthfully, you've had the easiest cut.

You must've seen it.

I served this side, sir, and--

Okay, my name's Gordon, the sir.

Both sides are pink. That is raw.

I just look at that,

and I look at what you've
done in this competition,

and it's like...

We've gone back to your fifth grade.

We're down to the final nine!

Not 90.

And think of the Muppets
and the idiots

we had to sit through for
days on end,

on a stall, 18

From redneck Sushi to this .

I don't expect this.

I'm thinking, like, "Man,
I'm going home today."

After tasting
all our home cooks' dishes,

the judges must select the bottom three.

From those, at least one
person will be going home.

But first, they'll announce
the top two dishes.

The two winning home cooks will become

team captains in the next challenge.

Okay.

A very difficult challenge today.

Two dishes stood out.

Because you were faced with
the most difficult cuts,

and yet, you performed miracles.

Congratulations...

Christian. Good job.

Really good job.

I am the captain. Woot, woot, woot!

Christian, put your ego

back in your head for a second.

The second team captain,

which has almost caught us out by surprise.

That person really delivered a dish

that spoke of them from the heart...

Second team captain will be Christine.

Congratulations.

Good job.

Christine, finally,

after weeks, and weeks, and weeks,

you've finally won something.
I'm a firecracker!

I was sitting there in the
back on the sidelines,

like a freakin' cheerleader.

I need to be a quarterback.

One of you here

will not be in that next challenge.

There were three dishes that deserved--

I mean, so deserved to be at the bottom.

The first dish belongs to...

At the end of
the elimination challenge,

Christian and Christine
were named the winners.

And now the worst dishes
are about to be revealed.

The first dish that just
hit all the wrong notes,

and had what is arguably

the worst thing that we've ever tasted

in MasterChef history...

Suzy.

Please come forward.

Thank you, Adrien.

Sucks.

The second awful dish

belongs to...

Alejandra.

I know I've made, like, one of
the capital sins of kitchens.

And only a miracle is gonna save me.

The third cook today that gave us a dish

that really missed on all marks.

It was just really not in the spirit

of what we're here to do today.

Belonged to Jennifer. Please come up.

This is the bottom, as far as my cooking.

And it's embarrassing.

I'm a better cook. I'm smarter than that.

So who goes?

Suzy, is it your German-inspired sauce

with the belly of pork?

Or is it Alejandra,

who put something raw on a plate?

Raw!

Raw pork.

Or is it Jennifer?

A dish that wasn't even
seasoned from the base.

The frustrating part is
that you can all cook.

Bloody well.

To have to taste food like that

at this point in the competition

from you, Jennifer, from you, Alejandra,

from you, Suzy, is unacceptable
and counterintuitive

to everything that MasterChef represents.

For us in this room, for you as cooks,

and for America.

Seriously, Jennifer... are you ready

to leave MasterChef? No, absolutely not.

Absolutely not.

Jennifer, take your apron...

Back to your bench.

Okay, Alejandra and Suzy...

One of you is leaving MasterChef.

Suzy...

Step forward.

Take your apron...

Back to your bench.

You just got lucky.

Alejandra, I'm really sorry.

Rule number one--you cannot
serve raw pork anywhere.

Please take your apron off
and leave MasterChef.

Thank you so much for the opportunity.

I have learned so much.
I really appreciate it. Absolutely.

Thank you so much. You're welcome.

I appreciate it.

I am so proud to have made it this far.

You know, I won't get to be MasterChef.

But now I have a very big
backpack full of knowledge

that I've gained throughout this process.

And I'm just gonna go out
there and use that now.

Unfortunately, I'm not satisfied

with the end result of my strategy.

You know, I would've preferred
to get other people out first.

Okay, listen. There's eight of you left.

Who is America's next MasterChef?

Well, there's only gonna be one.

Get some rest. You're gonna need it.

== sync, corrected by elderman ==

Tomorrow night on MasterChef...

The final eight face a new kind of diner.

200 very hungry children.

Will prove to be

their most demanding critics yet.

Burgers! Burgers!

The boo burger just had too much stuff.

A lot more dry.

It had, like, chunks in it.

We want our burgers now.

That's crazy, man.

You're scared, they outnumber you.

The losing team competes

in a terrifying pressure test.

The dish that puts the fear of God

into any professional chef
anywhere in the world.

The biggest showdown

in MasterChef history.
I know I'm a better cook.

He's an arrogant son of a bitch,

and I think he's a liar.
I'll go head-to-head right now.

I didn't come here to let some
punk ass little piece of

run his mouth and treat
people like .