All language subtitles for MasterChef.US.S02E15.720p.HDTV.X264-DIMENSION

Previously on MasterChef...

The biggest showdown
in MasterChef history

I know I'm a better cook
than her.

He's an arrogant son of a bitch,
and I think he's a liar.

And a shocking twist.

Christian's outta here,

and I'm just dumbfounded.

Christian.

Congratulations.
Upstairs.

Ohh!
Ohh!

He's still here.
Why?

Tonight...

I want you to taste this.

Christian and Chef Ramsay
face off.

I've had better.

You may want to be
smart

And stop acting
like an arrogant.

Am I gonna stand up there
and butter Jen's ass?

Hell no.

throw me
under the bus.

Eight cooks remain
to battle it out

in front of three
culinary heavyweights.

At stake, a quarter
of a million dollars,

and the title of MasterChef.

MasterChef 2x15
Top 8 Compete
Original Air Date on August 2, 2011

== sync, corrected by elderman ==

There's only
eight of us left.

The pressure is huge,
it's mounting,

and I've got some amazing,
talented competitors with me.

Christian doesn't deserve
to be here anymore.

He needs to go home.

I'm arrogant, I'm cocky,
because I have a right to be.

Feels awesome
to be in the top eight.

Top eight,.

Good morning.
Good morning.

All right, guys, you know
what today is, right?

You got a big, brown square
in front of you.

What does that mean?
Mystery box.

It's a mystery box
challenge.

As with every mystery
box challenge,

The contestants
have to prepare,

cook, and present
one incredible dish

using all or some
of the ingredients

inside the box.

We'll taste
the top three dishes,

and the cook
with the best dish

will get a critical,
critical advantage

in the next challenge.

I started off
in this competition

on a huge high note.

I rocked out on, like,

the first couple
of challenges.

And, ever since then,

I've really
been going downhill.

Ready to lift
those boxes?

Yes.

On the count of three.

One...

Two...

Three.

All right.

Yes, today
it's surf and turf day.

Aah!

Ooh.
I don't do so well

with squiggly, slimy things.

Now take a good look.

You've got the most amazing
live, jumbo shrimp.

Phenomenal Alaskan King Crab.

Live crawfish.

Buffalo rib eye.

The most amazing
dry aged porterhouse steak.

And then those
stunning little cubes...

Short loin.

It's surf and turf time,

and, uh, I'm thinking
I'm gonna win this one.

You've got 45 minutes

to take all or some of those
ingredients under the box

and turn it into
something magical.

Today,
for our mystery box,

we have 45 minutes
to complete our dish.

What happened to an hour?

45 minutes starting from...

Now.

Off you go.
Good luck.

Today's mystery box

will really put the cooks
to the test.

With only 45 minutes
to prepare a dish,

it's all about making quick
and intelligent choices.

Not only do they have

the beautiful surf and turf
items to choose from.

They may also use items
from the pantry

to really make
the protein shine.

Whoa.

Only the top three dishes

will be tasted by the judges.

Today I'm doing
a cajun-inspired surf and turf

with crawfish
and Buffalo rib eye.

45 minutes.

Yeah.
Not a lot of time.

What would you do?

What would I do?
I'd use the bison. Rib eye.

And I'd counteract that

with something
a little bit more sweet.

I'd use Alaskan King Crab.

I would do
the New York strip.

I'd take it off the bone,
actually, roast it off,

and I would do
a crawfish risotto

with a little bit
of corn relish.

We've given them the grounds
to be successful

before they even
began cooking.

Absolutely.

So they have to take it
to the next level

to really impress us.

15 minutes gone.

30 minutes to go.

What are you making
for us today, Christine?

Um...
He almost got me.

I think I'm gonna do the crab
and crawfish and shrimp.

You okay?
Me?
Yeah.

Okay.

All right.
Good luck.

Thank you.
Bye-bye!

All right, Jennifer.
What are you doing?

I'm doing a risotto.

I'm making a little bit
of shrimp stock.

I'm actually
using the crab meat.

I'm gonna break that down.

I already have
my short ribs in.

They're going.
I'm gonna break those down,

mix it into my risotto,
mix in some of the crab.

Okay. Wow. I mean,
that's, uh, that's ambitious.

Yeah. Who's gonna struggle
across this mystery box?

Um, you know, Christine's--

Christine's mind's
not really here today.

Aah..

Shrimp? Shrimp.
Shrimp is jumping.

Who do you want to see struggle,
more importantly?

To see Christian go home,
I wouldn't say I'd be sad.

Who's the one person
that you'd spare

every time
you face a challenge?

If I had to pick somebody
in the kitchen,

I'd say Adrien's
very talented,

very gifted,
very thoughtful.

I'm worried
mostly about Jennifer,

just because she's also
been a big winner

in the mystery box challenges.

But I never had the judges
spit on my food,

and I haven't had the judges
throw food at me,

and I haven't had the judges
throw my food in the trash,

which has happened to her.

That's hot.

Adrien, a recipient and a winner
of two mystery boxes.

Yes, Chef.

Third one in sight?
Yes, Chef.

What are you doing?

It's beer-braised
short ribs,

and, um, crab salad.

I'm trying to show off
a little bit here.

I'm really trying
to impress you guys.

Just make sure
you show off on the plate.

Yes, Chef.

All right, Christian.

So what do you got
for us today?

Making a orange carrot
ginger emulsion.

You're gonna
rice these potatoes here?

Gonna run the potatoes
through the, uh, food mill.

You think that, uh,
everyone's on equal footing

with this challenge?

Um, I think a lot of people
cook steak and seafood,

but, I mean, we only
have 45 minutes.

There's only
so much you can do.

Right.

So, some interesting things.

Lot of risk taking.

People braising short ribs
in 45 minutes.

Wouldn't attempt to braise them
even in a pressure cooker.

No, not at all. When you
have those other options.

I mean,
some other great cuts.

Why would you go
with the short rib?

Love the idea
of the risotto.

Love it.

It's a modern
surf and turf.

That's exactly what we
were talking about.

Taking the concept
of surf and turf,

interpreting it, making it
your own, and blowing us away.

Yeah, absolutely.

Derrick seems
a little bit confused.

He's doing, like, a crab salad
with a simply seared steak.

And Christian's having
some trouble back there.

His potatoes
are under-seasoned.

Yeah, I hope it works.
Yeah.

35 minutes gone.

Ten minutes to go.

How we doing, Ben?

Very, very good.

Good.
Tell me what you got.

I am searing my beautiful,
bison rib eye right now.

This new,
all-steel MasterChef pan...

Yeah.

They don't have
any PTFEs on 'em.

They have thermolon.

Ah, it's gorgeous.

Smells amazing from here.

Thanks, Chef.

Okay, Suzy.
What are you doing?

Uh,
I'm doing a bisque.

Yes.
It's a shrimp bisque.

And then a steak.
Just letting it marinate.

I just put a little bit
of garlic, salt, pepper.

The over-complicated stance
you take on cooking sometimes...

Yeah.

Has come back
to bite you on the ass.

It definitely has, Chef,
yeah.

It'd be nice to see you win
a mystery box challenge.

Just over
five minutes to go.

After observing the home cooks
throughout the challenge,

the judges will select
three dishes to taste,

so these final seconds
of plating

could be the difference
between success and failure.

Oh,.
That's hot.

One minute left.

No time to back up.
Beef better be cooked.

And I got to start plating.

Taste, taste, taste.

Here we go.
Ten, nine, eight...

Seven, six,
five, four...

Three, two, one,
and stop.

Here we go.
Ten seconds to go.

Ten, nine, eight,

Seven, six, five, four,

Three, two, one, and stop.

Whoo!

Well done.

In this mystery box
challenge,

the judges will taste
just three dishes.

The winner will be given
a huge advantage

in the next round.

We were looking for
something highly creative

and inventive.

We've chosen the top three.

This first dish...

Used short ribs.

That was a very ballsy move.

Congratulations...

Adrien. Well done.

Adrien hasn't been
very consistent

throughout this competition.

He's been on super highs,

and he's been on, like,
major lows.

So I'm really,
really surprised

that Adrien's
in the top three.

I don't think he deserves it.

Third time in the top three
with a mystery box.

Beer braised short ribs
and black garlic.

It's a contrast
with the crab salad.

It's, like, really bright,
acidic, slightly sweet.

Yep, you sat it
on the bone.

Yeah.

Is that for decorative?

For decorative,

and when you braise it,

that adds
to the flavor of it.

Well, it's gonna be
a big ask

to not make those
short ribs rubbery.

In 45 minutes.

Right.

Okay.

Delicious.

I mean,
a very modern take,

very dangerous,
uh, surf and turf.

It's good,
but it's not magical.

But, yeah,
you've pulled it off.

Thank you, Chef.

Yeah.
You are back.

Uh, with a vengeance.
Great job.

Thanks, chef.

It's really zingy
and bright.

Still a little bit
one-dimensional, I think.

Right.

Flavors are nice,
though.

Brave using short ribs.

45 minutes
would be the limit.

It wasn't even, like,
a real cook time,

you know,
so real jeopardy there.

Right.

You've been, uh,
extremely hit or miss

in this competition.

This one is, uh,
out of the park.

Thank you.
Very, very God.

Thanks, guys.

All right,
this next dish

utilized a great restraint,

but was able to let
some heat really come through.

That dish belonged to...

Suzy.

Oh, my God.

Seriously.

I definitely do not think
Suzy is still the frontrunner.

There's a lot of people

that have consistently won
in this competition,

and they're gonna
inch her out.

Oh, my God.

I did a prawn bisque,

and a bison with
a pan gravy sauce.

Um, I really wanted the essence
of both ingredients

to come out in themselves,

so I really wanted
to simplify this dish.

Suzy's going simple?

Yeah.
I'm going simple. Yeah.

Miss Smarty Knickers
is going simple.

I feel like I've got something
blocked in my ears.

Well, let's see.

Soup is begging for
a touch of seasoning,

in terms of that last
little finishing touch.

However...

It is absolutely delicious.

It's got the right kind
of creamy texture.

The tails are in there, and
they just melt in your mouth.

Great sear on the steak.

It's a weird combination,
but it works.

When you cook and let
the ingredients shine,

you're unstoppable.
That is delicious.

Thank you, Chef.

Well done.
Thank you.

You haven't been up here since
the first mystery box, right?

That's correct.

Weeks ago.

Weeks ago.

I think that if
you keep on, uh,

cooking like this,

your stay with us here
may continue to extend.

So congratulations.

Thank you so much.

Okay, so the third cook
presented a dish

that was a big wow for us,

because it showed technique,
insight, intellect.

All the things
that we're expecting

at this level
of the competition.

Jennifer, why don't you
come up here

and bring us
your risotto?

I don't know what it is
with Jennifer.

I can't imagine that she's
making better food than me.

I, uh, got the short ribs
in right away.

I combined both vegetable stock
and chicken stock,

and took the shrimp
for the broth for the risotto,

and I took the crab meat,
broke it down,

and I butter poached it.

See, I call those
the goodies.
Yeah.

When I do a risotto,

I like to have almost 50% rice,
50% of the goodies,

so that every bite you really
get some of that stuff.

Flavor is incredible.

Thank you, Chef.

Really delicious.

90% of most line cooks

wouldn't be able to hit
a risotto that well.

Thank you.
Great job.

Thank you so much.
Thank you.

Okay.

You hit the perfect risotto,
and it's phenomenal.

And if the rest
of the contestants

can taste the seasoning
in that risotto,

I tasted a bland, bland,
dreadful mashed potato.

But there's the benchmark.

Christian, I want you
to come down and taste this.

'Cause when you
put mashed potatoes

on a plate like that,

you've got to understand
what you're up against,

and it is of a benefit.

And I hope you
see the difference.

Very good.

I've had better.

Look at me.

You may want
to be [bleep] smart,

and start acting
like an arrogant [bleep],

but let me
tell you something.

It's cooked perfectly,
and it's seasoned beautifully.

Your mashed potatoes
are bland.

And so I want you
to identify the difference,

hoping that you've got
the intelligence

to take it to the next level
and learn from it.

'Cause all of a sudden,
over the last couple of weeks,

you've shut down,
because you can't learn anymore,

and that's proved obvious

in the results you're
putting on the plate.

It tastes good.

I'm not gonna deny
that it tastes good.

But I have had
better risottos.

Am I gonna stand up there
and butter Jen's ass?

Hell no.

throw me
under the bus.

Jennifer, well done.

Thank you, Chef.
Amazing.

Thank you so much.
Thank you.

Great job.

Thank you.

You know what, buddy?

You keep saying
I don't belong here.

Okay.
Bring it on.

Bring it on.

Okay. We're only looking
for one winner

who will gain
a huge advantage

in the next stage
of this competition.

Is it Adrien?

He placed a sort of robust
short rib in an elegant way.

Feeling really confident,

and I'm hoping--and I feel
that I won this for sure.

Suzy, the highlight
was the bisque.

Which shouldn't
have been the star.

It should have been
the compliment.

But you managed to make
one simple and delicious,

and the bisque stunning.

I think I might
actually have a shot

to win a mystery box
challenge.

Seriously.
This is awesome.

Or is it the risotto?

I didn't come here
to be second best.

I came here to win.

Came here to put
everything on the plate.

And I've shown
that I do belong here.

Okay.
Tough decision.

Really tough decision.

Congratulations...

The top three

surf and turf dishes
have been tasted,

but only one can win
this mystery box challenge.

This is a third
mystery box win.

I've won two
mystery box challenges.

It's mine.
I know that I nailed it.

It's me.
It's got to be me.

I'm just, like,
excited for the third win.

Congratulations...

Jennifer.

Oh! You bought it!

Ugh. Jennifer.

Every time Jennifer
wins something,

I'm like, "!

Damn it.
She won again."

Lucky number three.
Congratulations. Let's go.

In the elimination test,

at least one person
will leave MasterChef.

And now Jennifer will be
given a huge advantage,

as she gets to pick
the ingredient or style of food

that everyone must cook with.

Today is all about
our childhood.

Joe, Graham, and I
are about to show you

three amazing dishes
that hold huge memories

of all our childhood.

You will pick one,

and everyone
will cook that dish.

Okay.

Okay.
Brace yourself for a shock.

Recognize this
little booger?

Oh, my.

Here's the scary news.

Even at the age of four,

he really went for that scare.

He looks like someone
out of The Omen.

Come on,
I was a cute little guy.

Look at that.

He grew up eating around
Greenwich Village

and traveling
throughout Italy,

and do you know what
his favorite food was?

Pasta.

Wrong.

The most popular food
in the world,

Italy's gift to humanity.

Oh, God.

Yes,
it's the all-mighty pizza.

My grandmother would cook
the focaccia pizza

with great
Buffalo mozzarella

and a fluffy tomato sauce
every day after school.

And then there's this guy.

Already rubbing his belly
at age five.

Now, my childhood
favorite dish

is Mac and cheese.

It's hot, it's cheesy.

I loved it back
when I was a kid,

and I love it today.

Okay, recognize
this little punk?

I am clearly the cutest.

Um, that photo was taken

three months after
I lost my virginity.

Now something that still holds
a huge memory today.

Tomato soup
with grilled cheese.

Even when
you're feeling down,

a bowl of tomato soup

just gives you that lift,

and the grilled cheese
just sends you to heaven.

Yes.

But listen.

We're looking for something
along the lines

of a adult, gourmet version

of our childhood memories.

Jennifer,
what's it gonna be?

Well, I grew up on
all three of them, and...

The theme
was Graham, Joe,

and my childhood favorites.

I think
it's gonna be great.

Christine's a mom,
I'm a dad,

and I make food
for my kids all the time,

so I think it shouldn't
be too hard.

The choices were pizza,
Mac and cheese...

Yeah!

Awesome.

Or tomato soup
and grilled cheese.

I really hope
Jennifer chooses anything

but tomato soup
and grilled cheese.

The dish
that Jennifer picked,

and my childhood favorite,

tomato soup
and grilled cheese.

Here's the catch.

You have to present us

with a stunning,
delicious tomato soup

and a grilled cheese
in 45 minutes.

45 minutes.

The longer you have for soup,
the better,

just for those flavors
to intermingle with one another,

and 45 minutes,
it's not a lot of time.

You've got five minutes
in the pantry

to shop for the ingredients

that could absolutely
make or break your dish.

Ready...Set...Go.

Provolone. Fontina.

The grilled cheese thing
for me is tough,

so I grab a bunch
of different cheeses.

And then I see Foie gras.

It's an ingredient
that you normally

don't ever get to work with.

I've actually
never used it before.

So I'm thinking I'm gonna
get it and maybe use it.

It speaks to me.

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

Oh, my God.

How embarrassing.

So we get back
to our stations,

and there's these giant
friggin' pictures of us

from when we were little kids.

This is why I am
the way that I am.

Oh, my God.

Oh, my goodness.

Suzy.

You look like you're on
Star Search in that picture.

Ben.

Did you make that pizza?

Yes, and it won
a blue ribbon.

Oh,.

Now, at the back of this
elimination challenge,

at least one of you will be
leaving MasterChef.

Your 45 minutes
starts from now.

Off you go.

On paper,
this is an easy challenge.

You know, tomato soup,
grilled cheese.

But you really have
to elevate it,

and what's gonna be
difficult about this,

you kind of
got to think about

"What am I gonna do
with grilled cheese

that works with what
I've done with the soup?"

They have to come together.

So big stumbling blocks
in terms of issues,

soup being too thin,
lackness in flavor.

Too thick. Right?
Could be a little chunky.

Lack of imagination.
Too literal.

I think is the biggest risk.

It's not gonna impress,
it's not gonna stand out,

it's not what
we're asking for.

Toughest part for me today
is definitely the soup.

I am a little bit
nervous about that.

15 minutes gone.
30 minutes to go.

All right, Suzy.

You have just popped out
of this competition now,

and you're sort of
back in the game.

And it would be
a great shame to see you go

on the back of a bowl of tomato
soup and a grilled cheese.

Why's yours gonna be
so different?

My tomato soup is updated.

We've got bourbon in there.

And it's gonna be
in an heirloom tomato

that I'm roasting right now.

Sounds like you're getting
complicated again, Suzy.

Not at all.

We're down to eight.
Yes, Chef.

At least one
of you's leaving.

Yeah.
Who is it?

Um...

Christine.

Christine's been a little
loopy from the beginning.

I--I really think that she
needs to leave the competition.

I'm working on a, um,
I think a green tomato soup.

Um, it seems to me
like I'm the only one

that picked green tomatoes.

Adrien.

Doing a Foie gras
grilled cheese sandwich,

and creamy tomato soup.

Foie gras and tomato?

Would you
put that together?

No. It's a lot
of rich flavors there.

Derrick's going for
a traditional, rustic,

sort of chunky,
oven-roasted,

vine tomato soup.

From what I see
from the rest of the field,

I think he might
be out-classed.

I think he's going
a little too simple.

That's what I'm worried
about also with Christine.

It's, like, a chunky,
roasted tomato soup,

but we need
to see it elevated.

We made that clear.

Just over 15 minutes left,
everybody.

15 minutes.

I completely cut myself,

and there's blood
all over my board.

I can't use anything
from my board.

I have to start from scratch,

and I only have, like,
15 minutes left.

I'm so screwed.

Just over 15 minutes left,
everybody.

15 minutes.

I just cut myself,

and I bled on, uh, the bread
that I was using there,

so I'm not using
that board at all.

I have to start
from scratch.

Season, readjust,
and create one stunning portion.

Five minutes to go.

And, for at least
one of you,

your last minutes
in the MasterChef kitchen.

Come on.

I get my
grilled cheese done,

and it tastes delicious.

I taste my soup...

And it's a disaster.

Something has gone
horribly wrong with my soup.

30 seconds to go.

Finishing touches in there.
Now.

Come on.
Finish, finish, finish.

Ten, nine, eight,

seven, six, five, four,

three, two, one,
and stop.

The judges will now taste
all eight dishes.

The contestant
with the worst dish

will be leaving
th MasterChef kitchen.

Suzy, let's do it.

I can't believe
I finished my bowl.

It definitely came down
to the wire.

I'm literally
in my pants. Honestly.

Today I've got a three "G"
grilled cheese sandwich.

Three "G"?

Yeah, I've got a little bit
of goat cheese,

smoked gouda, and
a little bit of gruyere.

The tomato soup,
it's chunky.

It's also got a little bit
of bacon in there,

and it also has
roasted red pepper.

Very simple, but flavors that
we all understand, you know?

Really,
really cohesive dish.

You should be psyched.

Thank you.

What's in the soup?

Uh, shallots.

Teeny, tiny bit
of mushrooms.

I deglazed with bourbon.

And...
You can totally
taste the bourbon.

It's amazing.

And you taste
not only the bourbon.

Yeah.

You taste, like, the sweet
toast from the bourbon barrels.

It's amazing.
Wow.

It's almost like
a vanilla...

Tastes vanilla or tropical,

but it's the toast
from the bourbon barrels.

Amazing. Congratulations.
Good job, Suzy.

Okay.
One big question.

Where's the tomato?

Uh, it's...
What do you mean?

Yeah, it's over there.

Yeah,
I want to see it.

You want to see it?
Okay.
Of course I do.

You told me you're
serving tomato soup

in a frickin'
roasted tomato,

and I want
to see that tomato.

Why did you
change your mind?

Um, I thought it
was overly complicated.

But it was gonna explode.

well done.
Good choice.

Yeah.

It's delicious.

Thank you.

It is absolutely,
freakily delicious.

Thank you, Chef.

Great job.
Well done.

Thank you so much.

The judges talk about
Suzy's dish being great.

Fine.
Whatever.

The fact that it came out
pretty perfect,

I think it's
more of an accident.

Okay, Adrien,
come on up.

I didn't roast the tomatoes,
so it's a little more acidic.

It's garnished with chives

and a lemon honey
creme fraiche.

The sandwich,
I got layers of manchego,

bleu cheese, honey, bacon,

and the Foie gras
that you saw earlier.

It's a cream-based
tomato soup.

Yes.

Mm-hmm.

That's where you got
to be very careful

in terms of
the level of cream.

So you got
the cream in the soup.

Then you gonna put
bloody Foie gras

in between two slices
of fried bread.

So [bleep] rich.

I wanted it modern
but bold.

You know,
it's way over the top.

Christian,
please come forward.

Today, for you, Chef,

I made a creamy tomato soup
with lobster,

and for my grilled cheese,

uh, I used a baguette,

rubbed it
with some Foie gras,

melted the cheese,
which is drunken goat,

fontina, and there's a piece
of prosciutto in there as well.

Soup could have used
a little more seasoning.

The flavors are good,

but it's a little dry
for my liking.

Okay.

I think, at this point,

the judges, uh, been
a little bit harder on me

than other competitors,

'cause they, you know,

know that I'm gonna be
a great chef someday.

Ben, let's go.
Blow us away.

I'm walking up to present
this soup to the judges,

and it's literally
disgusting.

And I wonder if I should
maybe just trip

so that it falls
on the ground.

This is an awful
position to be in.

I really wanted to
oven roast my tomatoes

to concentrate that flavor,

but 45 minutes just
isn't enough time to do that.

But it actually works well
with my sandwich.

My sandwich is incredibly rich,
bold flavors.

The soup is thin, tomatoey,
light, great for dipping.

You would make
a great politician.

Thank you, Chef.

Absolute
your way out of a paper bag.

My initials aren't
"B.S." for nothing.

No.
Okay, soup.

How did you cook
the tomatoes?

Quick blanched peel,

and stewed
the tomatoes with a...

Okay.
Gonna stop there.

When Gordon tastes my soup,

he does one of these,

and I know I've--
I've lost it.

That is one of your worst
performances in MasterChef.

Damn.

Tastes like, um,
the kind of acidity you have

in unripe grapes.

Tomatoes are inherently
very acidic,

and, unfortunately, that's all
you taste in that soup,

and it's to a point
where it's almost unpalatable.

After that soup, I mean,
any redeeming quality

that sandwich might have
doesn't even play.

Big mistake.

This is the worst thing
that I've produced on the show.

I'm going home.

Any redeeming quality
that sandwich might have...

doesn't even play.

Big mistake.
Sorry.

I expected it,

But it's frustrating
and upsetting,

and I really feel like
in the back of my brain

they're gonna nail me
to the wall and send me home.

Tracy, let's go.

What have we got here?

We have a mediterranean
style tomato soup.

I used fresh tomatoes,
little tomato paste,

with a pancetta and fontina
grilled cheese.

It's delicious.

It's dark, rich, spicy.

But just explodes.

You got it right.

It's very gourmet,
and it's delicious.

Thank you, Chef.
Thank you so much.

Jennifer,
please come up.

She wants to pretend like

She knows about
that she doesn't,

And I can't wait
till Jennifer goes home.

It's roasted, um,
heirloom tomatoes,

and plum tomatoes.

I think the lobster
plays off well with the heat.

Where does the heat
come from?

The heat comes from
the chipotle ancho chilies

that I, um, put in,
stewed through it,

and then the chili--

just a little bit
of chili powder.

It's very good.

It's, like,
a very nice exercise

in richness
versus base and heat.

I don't know if they're
perfectly symbiotic together,

but they're both kind of
individually good

in their own
respective light.

Thanks, Joe.

Okay, Derrick, come on up
and join us.

I'm excited about this dish.

It looks simple,

but it's got these big,
bold favors behind it.

Uh, you've got a creamy tomato
and bacon gorgonzola soup.

The grilled cheese
is a very thinly sliced tomato,

some bacon, some brie,
and some gouda.

What other ingredients
are in here? Cheeses?

There's no other cheese
but the gorgonzola.

It's, like,
tomato and cream...

And bacon all hanging out
at the school yard,

and then this big,
gorgonzola bully

comes along and just
beats the crap out of 'em.

It wasn't coming up
with a cheese soup

flavored with tomatoes.

I wanted tomato soup.

Right.

Sandwich, um, looks like
it's come out of a diner.

Today, you know,
you've missed the boat.

You lost the dish.

All I taste is gorgonzola.

It shuts everything
else down.

Last up, Christine.
Let's go, please.

I have a roasted green
heirloom tomato soup,

with a provolone
and goat cheese with bacon...

It's very acidic.

It's got that big kick.

Is that what you wanted?

Maybe I should have left
the vinegar off.

Talk to me about your
grilled cheese.

You've got...

Provolone.
Mm-hmm.

Goat cheese.
Mm-hmm.

Why the two together?

'Cause I love goat cheese,
and I love provolone.

Here's the issue.

The combination
doesn't work together,

and it's sort of marred
by the vinegar outburst.

It's just blowing acidic.

Let's just hope this isn't
your last cooking experience

inside this competition.

Yeah, it's got a really
strange texture.

It's almost
baby-food-esque.

It's almost got, like,
this oily thing happening.

Where it's seeping out of it,
and it's...

Okay.
Um...

All right.
Thanks.

Ugh.
It--it smells volatile.

Cream and vinegar,
very difficult together.

Okay.

Kind of a pretty big
technical error.

Well, hopefully
it doesn't send me home.

Provolone is
a cow milk cheese.

The other one is goat.

It's kind of, like,
completely out of context.

Very contrasting,
not complimenting,

and it's very greasy.

Okay.

That's okay?

No, it's not okay.
I'm just listening to you.

Saying yes.

Thanks.

I don't know what she was,
like, thinking.

The grilled cheese
looks pretty disgusting.

After tasting all eight dishes,

the judges must choose between

the ones that brought back
fond childhood memories,

and the ones
that inspire nightmares.

Let's start off
with the two best dishes.

The first one belongs to...

Tracy.
Congratulations.

Thank you.
Thanks.

Your dish was fantastic.

Thank you.

But there was
one dish out there

that was a millimeter
above its competition.

Congratulations, Suzy.

Great job.

Are ya joking?

Out of everybody
you pick Suzy.

Thank you.

I don't think
she's the one to beat.

She's the one
that I want to beat up.

Okay.

There were three
dishes at the bottom,

and for at least one of you,

it'll be the end of
your dream in MasterChef.

The first dish belongs to...

Christine.
Come down here, please.

I'm not surprised

that Christine
is in the bottom three.

There's a lot of people here
that shouldn't be here,

so I'm hoping
we're gonna cut out the fat.

The second dish...

Derrick.
Please come forward.

Oh, I'm not surprised.

Not a one of them liked it.

I'm hoping they'll take
a little bit of pity on me

and kind of just say,
"you know what?

He's got some fight
left in him."

I'm hoping that I'm gonna
make it through this

and survive somehow.

The third
dish belonged to...

Ben Starr.
Come up here and join us.

If this soup is the thing
to send me home from MasterChef,

I'm gonna go completely
stark raving crazy.

All of you, Christine,
Derrick, and Ben,

you've brought joy
to all three of us,

and really blown us away
with some magical moments.

This is where it gets
really difficult for us.

This where it gets
really difficult for us.

Ben, step forward, please.

Your soup was way below par.

Yes, Chef.

But you're staying.

Back to your station,
please.

They've given me
one last chance.

I am gonna take it
and use it.

Next is gonna
be brilliance.

Christine and Derrick.

You've both
had highs and lows

across this competition.

And the journey
has been immense.

I mean,
really immense.

But this...
Is where it ends.

The person leaving
MasterChef...

Is...

♪ ♪

Christine.
I'm sorry.

You, madam, have been
a breath of fresh air.

You do not stop
cooking from now on in,

and you got to
walk out that door

with your head up high,
okay?

'Cause you surprised yourself.

And remember what you've done
inside this competition.

You've done bloody well.
But don't stop.

Keep cooking.

I'm so proud of myself.

That I made it this far.

Sucks,
but I'm so happy.

I can't wait to go home
and see my son

and give him a big hug.

And I know that this
is not the end of my journey.

There's so much more
out there for me,

and I'm gonna kick
everyone's ass one day.

Derrick...

It's not over yet.

I'm really sorry.

You are leaving
MasterChef tonight.

Derrick, your passion
is extraordinary,

and you have a very strong
connect to food.

You stay on that journey.

Next time
you're in New York,

stop by one of my
restaurants.

You know where to find me.

We could have
an espresso together

and talk about your,
I think,

very optimistic career
in the culinary arts.

Oh, that'd be--
that would be sick.

Thank you, Derrick.
Come on up here.

Say good-bye.

Thanks, Joe.
Congratulations.

Being eliminated
is no fun.

Going home now,
you know, it's depressing.

You know, I really would
have loved to be around more,

to--to learn more,
and, you know, to cook more.

But I'm definitely

going to pursue cooking
much more seriously

than I ever even
thought about before.

You may be someplace in
Manhattan or L.A. or somewhere--

wherever I end up,
you may be eating my food.

You may not know it's me,

but I might be
behind there making it.

There's only
six of you left,

and tomorrow you're facing
a huge challenge.

Get some rest,
'cause you're gonna need it.

Well done
and good night.

Thank you, Chef.
Good night.

Thank you, Chef.
Thank you.

== sync, corrected by elderman ==

Next time on MasterChef...

The opportunity of a lifetime.

Tonight, you'll be
taking over this restaurant.

Quickly turns into a disaster.

Two risotto,
two hamachi,

two beet,
two scallops.

Two...Two risottos,
two hamachi--

can I have an answer?

Can-I have-a-answer?

Do you think that I am serving
that [bleep] out there?

At the end of the night,

one more home cook will be
leaving the MasterChef kitchen.

Please take off your apron.