All language subtitles for MasterChef.US.S02E16.720p.HDTV.x264-DIMENSION

Previously on MasterChef...

An elimination test with fond memories

turned ugly.

It smells volatile.

It's almost baby food-esque.

That was one of your worst performances

in MasterChef.

And both Derrick and Christine

were eliminated from the competition.

Tonight a dream opportunity...

We're taking over this restaurant.

Becomes a bitter reality.

We're in the [bleep] real world now.

Get a grip, both of you.

We're gonna have people

walking out of this restaurant.

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

Now six 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 2x16
Top 6 Compete
Original Air Date on August 8, 2011

== sync, corrected by elderman ==

The six remaining
home cooks

have been brought to L.A.'s
famed restaurant, Patina,

at the Walt Disney
Concert Hall.

Hello.
Hello. Hi, Chef.

How you feeling?

Awesome.
Very good.

First of all,

welcome to Patina, yeah--

one of the most celebrated
restaurants

anywhere in this country.

It has been awarded
a Michelin star.

Tonight...

You won't be
eating here,

because you
will be cooking in here.

This is awesome.

That's right.

All six of you are now
about to run this restaurant.

It's up to us to run

one of the finest restaurants
in the country?

You've got to be joking.

This is it.

Welcome to the premier league
of restaurants.

It's my dream come true

and my worst nightmare
all at the same time.

You'll be split

into two teams.

Suzy and Tracy,

you had
the best two dishes

in the elimination
challenge,

and you will be captain
of each team.

I have been a team captain
twice before,

and both times, both challenges,
my teams have won.

So I know to create a team
that can communicate well,

and that's
the most important thing.

Okay, Tracy.

The first person
I'm gonna pick

is someone that is
somewhat different from me,

has strengths
in other areas

to balance off
my weaknesses.

And that first person
is gonna be Adrien.

He works really clean,
very neat,

and, uh, very precise.

Okay, Suzy,
first-time team captain,

the strategy is
of great importance.

Tell me who it is.

The person that
I'm choosing is very strong,

and I respect him dearly
because of that.

I'm choosing Ben Starr.

Wow.

Wait a second.

Suzy picked me
before Christian?

What is she thinking?

Christian
is the powerhouse.

Either of you team captains
would have to be nuts

not to pick Christian first.

What is she doing
picking me first?

Tracy?

This person
has been with me

on numerous
team challenges.

We work
extremely well together,

again, balancing off
some of my weaknesses.

That's Jennifer.

Wow.

Wow, wow, wow.

First of all,

I've never known you
to be last pick.

Normally,
you're first out of the box.

What's happening?

I don't know.
Ask them.

I wasn't pickin'.

It's simple.

I want, um,
zero conflict.

I want, uh, to be
the leader of the team.

I don't know.

I think Tracy
made a big mistake.

This is what I do.

It's comical to me
that they left me for last.

I'm looking over at Tracy,
and I'm thinking,

"Fool."

It's goin' down.

Christian,
watch what you're saying.

This could all come back
to bite you in the ass.

Tracy made a terrible decision
with her team.

She actually picked
the worst two.

So I'm really happy
that I get Christian,

because he was
honestly my next choice.

Both teams will prepare

and plate

and execute two of Patina's
stunning appetizers

and two of Patina's
stunning entrees

to match the standard

worthy
of a Michelin star.

Nothing like
a little pressure.

To maintain that reputation
is--is a huge undertaking,

huge undertaking.

You guys
are in the trenches.

This is
culinary warfare, okay?

You got
a full restaurant.

This is your first time
on the line.

You're gonna have
to keep your head.

I'm the team captain,

so I don't want
to freak out

in front of my sous chefs,
but I'm nervous.

I really hope we don't ruin
the reputation of Patina.

On the back
of your performances,

we'll decide
who will face elimination

in the next pressure test.

It's in your hands.
Ready?

Yes, Chef.
Absolutely.

Head into the kitchen.

The restaurant's
world-class chefs

will demonstrated
the four highly complex

and intricately plated
dishes.

Based on customer feedback
and performance in the kitchen,

Gordon, Graham, and Joe will
ultimately decide which team

wins the challenge.

The losing team will face
the dreaded pressure test.

They may look
like amateurs,

but tonight
they're gonna cook like pros.

Very good.

The six home cooks
will have to replicate

the highly complex
signature dishes

of delicate hamachi,

lily risotto,

scallops,

and beef two ways.

We'll marinate
our hamachi--

cucumber vinaigrette,
lime zest,

apple, avocado, cucumber.

The dishes look real simple,

but they're very intricate,

and they're plated
with super finesse.

It's gonna be a challenge.

Next dish is a...

Lily risotto.

We'll toast our rice
just for a few minutes.

You get a risotto back

on an overcook, you basically
ruin their dinner,

'cause they got
21 minutes to wait

for the next course.

Dinner over.

All the chips are on
the risotto course.

That risotto takes a long time

for an appetizer.

This whole thing
is major pressure.

So, after we get
our scallops started,

we'll go ahead
and right into the oven.

We'll go ahead and at this time
finish our couscou

while our beef
is working,

we'll go ahead
and warm our garnish.

So corner to corner,

we have
our carrot coulis.

So here is this chef,

pulling together these
incredibly sophisticated dishes.

We're using frickin' rulers

to plate our food.

I mean, come on!

And now I have to come up
to this level

suddenly, overnight,
on demand?

I'm in serious trouble.

Jeffrey, you make
it look so easy.

Trust me, it's not,
let me tell you.

Great job.
Thank you, Chef.

Really good.

I hope you paid attention.

Are you ready?
Yes, Chef.

Good.
Off you go.

Straight to your sections,
let's go.

Suzy is calm

and quick to take charge
of the boys on her red team.

I want you to be
on the scallop station,

risotto--
I'll do the hamachi

and start
on the beef.

I'm putting Christian
on the risotto.

He's done risotto
a thousand times before.

I think he can rock it out.

We're completely
ready to go.

Let's get started.
Okay.

Over on the blue team,

Tracy also appears to have
everything under control.

I'll take the risotto,

you guys
will do the hamachi.

You'll garnish both.
Right.

You guys feel good
about the beef?

Yeah.
All right, let's do this.

Just gonna need
a whole lot of [bleep] pans.

♪ ♪

As customers begin to arrive,

the teams
are deep into prep.

Holy crap.

We are taking over
this kitchen.

I've never worked
in a kitchen before,

and I'm immediately scared.

I'm a little nervous,

being on Suzy
and Ben's team.

Suzy's not the fastest duck
in the pond,

and Ben is probably
one of the slower ducks

in the pond, too.

I know I'm gonna
have to carry my team,

and it's a lot
of responsibility for me,

but I'm gonna bring it.

Each team will be responsible

for serving 25
of the restaurant's regulars.

Gentlemen,
what can I do for you?

Hamachi?

Same thing?
You got it.

Thanks, guys.

As if the pressure
weren't enough,

Gordon has decided
that he will oversee the service

and is about to start
calling orders.

When I call out an order,

I would like
a response.

Chef Ramsay's gonna be
expediting for us.

Buckle up,
put your mouth guard in,

put your helmet on,

'cause we're in
for a bumpy ride.

With the blue team prepped

and ready
for dinner service,

the red team gets off
to a rocky start

before the first order
is even placed.

Let's go.
Blue team!

Are we ready?
Yes, Chef.

Good!
Red team, are we ready?

Suzy?

Why not?
Where'd you find
those orange bowls?

Here.

Suzy!

Where the
are they?

I think she's
in the walk-in maybe.

I'm about to call
an order.

Where have you been?
Yeah, we went
in the back.

I'm about to call
orders out.

Dining room's full, and I'm
about to call orders out.

Where's Ben?
The walk-in.

I don't want anyone
in the walk-in.

I'm running a kitchen.

Both of you listen
to me two seconds, okay?

We are in the
real world now, okay?

And I need both of you
to focus.

The dining room's full.

I'm about
to call out orders.

There's not one person
in front of the stove.

I want you in the kitchen,

working the kitchen
with your team.

You're the captain.
You have to control this.

And right now
it's running out of control.

I'm really sorry,
but we're in a mess,

and we haven't even got
the first order in.

Get a grip,
both of you.

Yes, Chef.

I got completely reamed out

before I even started
the challenge.

I am, like,
freaking out.

As diners wait patiently

at a Michelin-star-awarded
L.A. restaurant,

the red team is already
overwhelmed by the challenge

of running the kitchen.

I'm about to call
out orders.

There's not one person
in front of the stove.

You're the captain.
You have to control this.

Right now we're not really
a cohesive team at all,

and that's totally
on my shoulders,

and I need to pull
this team together.

Okay, red team,
blue team,

here we go--first ticket.
Let's go.

Blue team, here we go--
one order. Good luck.

Four covers,
table one.

We've got two risottos,
two hamachi.

Entree--three beef,
one scallops.

Listen carefully.

Three beef--
you got two medium well,

one well done.

Okay, guys.
Three beef, medium well.

No!

I'll call out
the order again.

Listen to me.

One order, table one,
four covers.

Two risotto,
two hamachi.

Entree--
three beef, one scallops.

Two medium well,
one well done.

Two medium well,
one well--

yes or no?

Yes, Chef.
Thank you.

So first ticket in
for the red team.

One order, for covers,
table one, yes?

Two hamachi,
two risotto. Entree--

two beef,
two scallops.

The beef,

one is medium,
one is medium rare.

Two--two risottos,
two hamachi.

Give me an answer.

Two scallops, two beef--
one medium, one medium rare.

Christian, time
on the risotto--how long?

Uh, 20 minutes, Chef.

20 minutes,
let's go.

The pressure's on
in this one.

If you want to be a chef,

this is what
you're gonna be doing.

I need to show the judges
that I have what it takes

to do this
as a profession.

As the orders mount up,

the intensity
in the kitchen escalates.

Blue team, one order,
six up.

Entree--got five beef,
one scallops.

Three beef medium rare,

one medium,
one medium well.

Gettin' orders screamed at me,

it's a little overwhelming.

Can I have a answer?

Yes, Chef.
Thank you.

Hell.

I'm hoping Tracy
can really take the lead

and keep us all focused
and on task.

Tell me
what you need me to do.

Talk to me
the whole time.

I will just continue
to fill this for you.

While the blue team
struggles to keep up,

the red team is having
problems of their own.

Okay, red team,

five hamachi,
one risotto.

Entree--three beef,
three scallops.

One risotto,
five hamachi.

Let me just finish.

Suzy, Ben, is Christian
the only one listening?

Has anyone
got my back here?

Ben, you're not
even talking to me.

Yes, Chef.

I have no idea
how to communicate

with anybody
in this environment.

It's like I've just been dropped
on some planet

where everyone speaks
a different language

and behaves
in a different way.

This is just not
how I cook.

What is Ben
actually doing?

I'm doing scallops, Chef.
You're doing scallops.

Okay, but I need
the beef searing.

Yes, Chef.

There is no word
for what I feel like right now.

"Overwhelmed" might come
to describe it about this close,

but it's this much worse.

Ben is [bleep] lost.

I don't know about you,
but hitting temps on the beef

and searing
the scallops...

Uh-huh.
That looks like
it's gonna be

way too much
for Ben to handle.

I'm looking over at Ben,

and he's working
with scallops,

and he's like
a deer in headlights.

Ben, how do you feel
about doing the hamachi?

Much better choice.

Much better?
All right.

While Suzy's red team
tries to get on track,

the blue team
hits its stride

and starts getting appetizers
out to the dining room.

Very nice.
Dirty plates, yeah?

Clean cloth,
clean the plates.

Thank you.
Good job.

Really good.
Hamachi's looking amazing.

Go, please.
Table one.

This is [bleep] hard.

But I'm holding my own,

and I'm proud of myself
of how I'm performing right now.

I think all of us
are keeping our cool

and doing as best as we can.

Ladies, so we have
the risotto

with edible flowers
and black garlic,

and we have hamachi crudo

with galettes of apples,
cucumbers, and crostino.

Bon appetit, ladies. Enjoy.
Thank you.

While the blue team's side
of the dining room

enjoys their appetizers,

the red team's customers
are getting visibly frustrated

by the long wait.

It's a little bit behind
in the kitchen.

We did not run out.
It's coming...

Very, very shortly.

No, no, it's coming.
Don't worry.

I do apologize
for the wait.

How long for three risotto,
red team?

Six minutes, Chef.

Six minutes
to the window.

If I'm keeping the customers
waiting 50 minutes for risotto,

it has to be superb.

Table two on the red team's

been waiting a long time
for this risotto.

Table two are complaining

for the risotto--
I've got to work as a team.

Please.
Yes, Chef.

Red team are
fragmented.

They're not working
as a team,

and, you know, they need
to talk to each other.

Well,
we're gonna have people

walking out of this restaurant,
you can tell them,

if they don't get
some food out.

I'm literally in over my head.

The customers are pissed.
It's taking too long.

They might walk
out of the restaurant.

I mean, that would ruin
the reputation of Patina.

Suzy, I'm begging
for communication.

Yes, Chef.
We've got to work as a team.

Ben Starr,

there's only three
of you in here.

Customers are complaining.
They're about to walk out.

I need you all
to work as a team!

Yes, Chef!
I beg you!

Yes, Chef!

It is like, seriously,

war back here
in this kitchen.

has just
hit the fan,

and I have no idea
what is about to happen.

Nobody is thinking!

Both MasterChef teams

are working furiously
to fill orders

for a packed dining room
at a famous L.A. restaurant.

Suzy, I'm begging
for communication!

Yes, Chef.
We've got to work as a team.

The red team is having trouble
getting their appetizers out,

and the customers
are not happy.

We're gonna have people
walking out of this restaurant,

you can tell them, if they
don't get some food out.

Get it in, garnished.

As far as time goes, we're kind
of dragging a little bit.

This is a whole new level

of cooking for all of us,
I think,

and it's not easy,
but we're trying hard.

All set, Chef.

Okay, go, please.

Table one.

The red team finally get
the appetizers out

to the hungry customers.

Whoo!

Meanwhile, the blue team

is working together
and finally seems at home

in the fast-paced
kitchen environment.

Okay, Adrien?
Yes, Chef!

Four beef--
two medium, two rare.

Two rare, two medium.

Brilliant.
Work it, Tracy.

The blue team
is getting in our groove,

and I know that Chef Ramsay's
yelling at the other team,

and I just want to survive
the storm.

What's wrong?

Blue team?
Yes, Chef?

There's a hair
in the [bleep] food!

Adrien, you got
to watch your hair.

My hair's
totally packed in.

Where's it coming from?

It's not totally packed in,
let me tell you that.

What color's the hair?

Black.
Black.

Chef Ramsay's looking at me
like it's my fault.

And it's pissing me off,

because I've done,
like, close to 30 challenges,

and I've never had any
of my hair in anyone's food.

It just sucks.

The blue team had a hair
on one of their plates,

and that definitely is
a strike against them.

It's like, "yes!"

Blue team,
all of you,

up to the hot plate.
Yes, chef.

Requested--
two medium well,

one well done.

Is more cooked than
the [bleep] braised beef.

Now, let me just ask you
one very important question.

Do you honestly think

that I am serving
that [bleep] out there?

If it [bleep] rests
any longer,

it'll be beef jerky.

This is MasterChef, guys.
Come on!

As the blue team scrambles

to regain composure,

the red team finally
gets on track.

Nice, good.

That little finishing touch
of wiping the plates.

Wonderful.
What a difference.

Great job.
Thank you, Chef.

Okay.

I realize
it's not rocket science.

It's just seasoning
and plating.

I start to feel more confident
in what I'm doing.

Almost two hours
into the dinner service,

both teams
have settled into a groove.

Oven open!

Scallops, let's go.

But the customers
in the dining room

are giving mixed reviews.

Are you happy
with your second course?

Very good.

Very good.
Fantastic.

The scallop
is amazing.

What we were expecting
of Patina--

I don't think that it met
that standard whatsoever.

Yeah.

I had scallops tonight.

It was absolutely delicious.

When I order risotto
in a fine restaurant like this,

I expect it done.

Back in the kitchen

with just a few tables
left to serve,

Chef Ramsay springs
one very important order

on both teams.

V.V.I.P.

You're cooking now
for the owner

and the executive chef.

Let's go.

I am sweating bullets
right now.

The last thing
I want to do right now

is disappoint the owner
and the executive chef.

V.I.P. ticket.

Let's go!
I can't keep the owners

waiting any longer!

My hands are shaking,

because I'm terrified.

We cannot end this night

with the owner
and executive chef

wishing that
they had never met us before

and had never set foot
in their kitchen.

Service, please.

For the chefs,
urgently.

Patina's owner,
Joachim Splichal,

and Executive Chef
Tony Esnault

are about to give
their opinions

on the amateur teams' rendition
of their dishes.

First up...

The red one--
presentation is nice.

The red is much nicer,

much cleaner--

cleaner, more detail.

The seasoning is better
on the blue one.

Next...

Wow, what a difference--
the color.

Yeah, it's crazy, huh?

This color's perfect.
Nice and green.

And this one
is, uh, pastel.

Yeah, the presentation
is much better with the red.

The blue team, there's
too much cheese in it,

way too much cheese.

Now the entrees...

The scallop is
perfectly medium rare.

It's raw in the middle.
That's what you need.

That's the perfect texture.

Compared--when you
look at the red one,

it's totally overcooked.

And finally...

I think both steaks
were cooked perfectly.

Yeah.

When you look
between the vegetables,

they're glazed.

Red team--
they have a flavor.

They're crunchy.

The blue team
are totally overcooked.

They're like a puree--

totally
overcooked vegetables.

Got it, Jenny?
Yeah.

Doing good?
All right.

Good job, guys.

Guys, good job.

As dinner service
comes to an end,

the last entrees
are served.

Both the restaurant chefs
and regular customers

have given
valuable feedback.

But the MasterChef judges
will make the ultimate decision

on which team
performed better

and who will be facing
the pressure test.

Having Chef Ramsay yell at me
for three hours straight,

it's like being beat

over and over again
with a baseball bat.

Never worked
in a restaurant before.

Dude,
first time in a kitchen,

you did a
awesome job, man.

You rocked out.

I feel castrated and relieved.

Actually, I probably could have
lived my entire life

and not have to be exposed
to this,

but I was.

I'm really proud of my team,

but it wasn't perfect.

I really wish we all
had, like, a redo.

It's a tough one,
let me tell you that.

That's exactly
what it's like

in a professional kitchen

on a daily basis
seven nights a week.

Think what you've done

from coming

from one mystery box
to running a restaurant.

It's tough.

And that's the price you pay
for that level of success.

You guys should be
very proud of yourselves.

I'm proud of you. I know
that Gordon and Joe are as well.

Thank you.

Thanks, guys.

And it was that close.

We're gonna tell you
the result

back in
the MasterChef kitchen.

Oh!
Oh, my God.

Really?
You had to do it that way?

It's not a celebration until
the pressure test tomorrow,

but I think Suzy and Ben
were lucky to have me.

Good night.

Thank you, guys.

Thank you.

♪ ♪

Both teams return
to the MasterChef kitchen

to find out who served up
the win

in yesterday's
restaurant takeover

and who will face
today's pressure test.

Let's go, chefs!

Ben Starr,

give us a smile.

I just feel like crap.

I did not perform up
to my own standards last night.

I was just stumbling around.

So, if we have lost,
it is entirely my fault.

Okay, last night
you took over the kitchen

of one of the most
famed restaurants

anywhere in California, yes?
Patina.

And you did
a bloody good job.

Thank you.
Thank you.

But as you all know,

there's gonna be
a losing team.

Based on everything
we witnessed,

the customers' feedback,

the chef patrons'
instincts...

The winner
of last night's challenge

goes to...

♪ ♪

Red team.

Oh, my God.
Awesome.

Good job, guys.
Good job.

Off you go.
Thank you.

So the red team
takes it!

To win is awesome.

It's gonna be tough to see
one of them three leave,

but, hey, everybody
has to leave at some point.

Okay, so, blue team,

Tracy, what happened?

I was
definitely nervous,

and I truly feel that
the breakdown was mine.

The breakdown
was in the communication.

Three individual sections

fragmented beyond belief.

Tracy, Jennifer, Adrien,

it's time to face
another gory pressure test.

When it's finished,
at least one of you

will be leaving
the MasterChef kitchen forever.

I'm not ready to go home.

I'm trying to just
hold my emotions

and not let anything
get to me.

Just bring on the pressure test.
Let's just do it.

Today's pressure test
will really require

strength, skill,

and technical ability,

because it's all about...

♪ ♪

This beautiful,

stunning...

♪ ♪

Salmon.

Each of you must scale,
fillet, and debone

a stunning salmon,

come up with a minimum
of ten portions,

and cook one
of those portions perfectly.

My experience with fish

is I go to my fish store,

and I buy
a fillet of fish.

Now, watch very carefully.

First off, in order
to fillet it properly

you got to scale it
properly, okay?

Right--
nice sharp knife.

Get comfortable
with the fish, okay?

Tilt the knife forwards,

and just let the knife
do the work.

Don't over-hack the salmon.

Otherwise,
you're gonna bruise it.

I'm trying to just memorize

every little move
he's making,

and I am just--
I'm freaking out.

And we'll slice
through to the bone,

halfway through,

then come down, okay?

Turn the salmon round,

hand on, and just
come all the way down.

Let the knife
do the work.

Down, off.

First slice off.

Gordon starts to work
on this salmon

like he's cutting
through butter,

and Suzy's next to me
having a complete orgasm

watching.

Oh, wow.

And I'm just thinking,

"Do not be fooled.

It is not that easy."

Just trim that tail.

So there's my tail.

Second portion.
Off with the belly.

Off with the top.

Portion size
across the board.

Nice and fat.
Look at that--beautiful.

2, 4, 6, 8,
10, 12, 14.

You're required
to get ten, okay?

I want one portion
cooked beautifully--

tasting delicious,
beautifully seasoned.

I cook my salmon
95% on the skin,

and then two minutes
before I serve it,

I sear it on top
so it's pink.

We don't go
for a well-done salmon.

Any questions?

I don't think he gets it.

Like, there's nothing
we can ask you.

You know, it's like,
"I see what you're doing,

"but I can't ask you,
'how do I get better

instantly
at breaking down the fish?'"

now, you've got
45 minutes...

Starting from...

Now.

Off you go.

The contestants
have 45 minutes

to scale, fillet, portion,

and cook the salmon.

It's a tough task
for any chef,

but having
little to no experience

makes this pressure test
the most difficult yet.

One of the most expensive
ingredients--

the salmon, the king salmon.
Look at it.

It's a difficult fish.

You've really
got to be careful.

Just by scaling it,

you can destroy
the flesh under that skin,

which will make it
so much harder to fillet.

Jennifer looks like
she's a chef at home

nailing it.

And Tracy looks like
she's brushing her hair.

Little timid,
a little timid.

Almost like she's intimidated
by the fish already.

Ten minutes gone...

35 minutes to go.

Chef Ramsay's really
watching me like a hawk

and just shaking his head.

So I've got to really make sure
these fillets are cut perfect.

My knife is definitely
not sliding through like butter

like Chef Ramsay's was.

Look at Tracy.

I'm looking at Tracy,

and she's hacking
through the salmon.

And this fish literally
gave its life

for this pressure test.

And for it to go out
in such a manner

is just--
it's a travesty.

30 minutes to go.

I keep scaling
and scaling,

and I don't understand
why they're not coming off.

I can see Jenny and Tracy
starting to cut their fish,

and I'm still
trying to scale mine.

It just has me worried

that, like, I'm not gonna get
all the scales off this thing.

25 minutes to go.

In this pressure test,

Jennifer, Adrien,
and Tracy

must fillet, debone,
portion, and cook salmon

in just 45 minutes.

25 minutes to go.

With almost half
their time gone,

Adrien's progress
is not good.

This is the hardest thing

I've ever had to sit through
in my entire life.

This is a pressure test,

and it is not easy
to watch.

I've finally gotten over
my scaling problem.

Now I need
to fillet, portion,

and get one cooked.

So here we see

knife skills,
chef's sensibility,

cooking technique.
Precision.

And for them
to have to bring

all their senses,
all their skills

to a pressure test
like this

is pretty amazing.

Jennifer's really
attacking it, isn't she?

Yeah, look at he face.

I actually get the fish
completely off the bone.

The goal is to have
as little flesh on there

as possible,
and I will say,

I'm really proud
of what it looks like.

The filleting part is
the most difficult part of this.

Trying to separate, like,
the vertebrae from the tail--

if I make one wrong move,
it's ruined.

You should now be portioning
your salmon.

I will fillet a fish better than
all three of them blindfolded.

Jennifer's not sharpening
her knife at all,

and, uh, Adrien's stroking
that fish like it's a cat...

Forever.

And then you got Tracy,
who, like, can't get

the tail part off the fish.

So, for me, it's like,

"What's going on
down there?"

15 minutes to go.

Ahh.

3, 4, 5, 6.

Tough one.

Adrien only uses the first
two inches of the knife.

He has very, very, very poor
instinctive knife skills.

You can see
the jagged hacking

that's happening
to the salmon.

How about Tracy?

Seems to have left 25%
of the salmon on the tail.

You know, we'll see
how her fillets come up.

We asked her
to make ten,

but, uh, you know, always
it's less impressive

when you see that kind
of waste happening.

Left on the cartilage.

Absolutely.

5, 6, 7, 8.

Five cut,
five to go.

Portioning is a lot harder
than I thought.

I'm kind of looking
at Jennifer's,

and I'm like, "crap.
Hers look pretty uniform"

and then I'm looking at Tracy's,
and I'm like, "crap.

Hers look
pretty uniform, too."

And then I'm looking at mine,

and I'm like, "ohh!

They don't look
that uniform."

I hope that this fish
does not send me home.

Well, I think we're getting
some, uh, time pressure.

I thought 45 minutes would
have been more than enough.

It almost looks
as if they're so caught up

in portioning,
they forgot to cook.

We need to see
some cooking happening.

It's gonna take
between eight and ten minutes

to cook that salmon
perfectly,

so you got to get
that salmon in the pan.

Come on!

Seven minutes
to go.

You can only cook
one piece of salmon.

Get the fish
in the pan, Tracy.

Yep. Got it.

Don't serve 'em Sushi.
Let's go.

Five minutes left.

I have under five minutes
to cook my salmon,

and I realize
this piece is too thick.

It might be too rare.

Think carefully.

Do not burn
your salmon.

Make sure it is
absolutely

cooked to perfection.

35 seconds to go!

That salmon should be out.

It should be relaxing.

Come on, come on,
come on.

Come on!

Ten, nine,

eight, seven,

six,

five,

four, three,

two,

one, and stop!

Hands up.

Ohh!

15 seconds to go!

That salmon should be out.

Come on!

Ten, nine,

eight, seven,

six,

five,

four, three,

two, one.

And stop.

Ohh!

Okay, big, deep breath.
Well done.

Please bring your tray

and your portion
of salmon cooked

to the front, please.
Thank you.

The contestants
will be judged on two aspects--

consistently portioned fillets
with minimal waste

and how well
they cooked their salmon.

Let's start off
with Jennifer.

♪ ♪

Was it easier or harder
than you thought it would be?

Hell of a lot harder.

Little scale
here and there.

All right.
Comes down to...

Think that even
saw any heat?

That would be more closer
to the rare side.

Think this fish
is sending you home?

No.

What happened here?

When I was trying
to take the backbone off...

Not what you're lookin' for.

So for your fish,
the scoring's a little deep.

You want to just be able to
release some of that fat layer

that's right
underneath the skin.

That's what
makes it crispy.

If you cut too deep
into the flesh,

you run the chance
of overcooking the fish itself.

That did happen.

Thank you.

Okay.

Nice and symmetric,
a good yield.

Um, there's no thin parts
from the tail part.

The tail is still on.

Part of the tail
is still on.

Say that again.

My tail is
on my fish.

So you didn't
even take it off.

I did not.

Damn. When you look
at the thickness--

one side.

Turn it around.

It has to go
in proportion.

It does need 90 seconds
to 2 more minutes cooking.

That's not cooked.

Okay, thank you.

It needed to be smaller,
it needed to cook longer--

exactly what I thought.

Um, Adrien's got
perfect seasoning.

The filleting was dreadful.

I think that Tracy might be
the best cooker.

I think Tracy's
is undercooked.

You think it's more undercooked
than Jennifer's?

Yeah.

Oh!

This is so difficult,
very difficult indeed.

Just do me
a very quick favor.

The skeleton,
the carcass...

I'd like to see 'em
in the air, please.

I definitely don't want
to go back there

and grab the carcass

that still has
part of the tail on it.

The judges say
they want minimal waste,

and I'm looking around,
and I notice

that I'm the only one that
has part of my tail still on.

I don't know
what's gonna happen.

I may not have had
the best fillets,

but I really feel strongly

that my carcass is definitely
the cleanest carcass,

but you just never know
what the judges are gonna think.

Right away,
you're already breaking down

what you did wrong.

And just standing there
and feeling worried, you know.

Okay, thank you.

Just put 'em on the table
behind you, please.

Thank you.

This has been
the most difficult pressure test

so far
in this competition.

Well done.

Unfortunately...

There is a loser,

and one of you
will be leaving MasterChef.

Jennifer,
step forward, please.

Jennifer...

Please take
those scales off your apron...

And join them upstairs.

Congratulations.
Great job.

I am sick of pressure tests.

I am sick of standing
in front of the judges.

To be saved is awesome.

It's a great feeling.

For one of you,

it's your last minutes

inside this competition.

♪ ♪

Tracy, step forward,
please.

♪ ♪

You've been amazing...

across the board.

And right now...

is where it ends.

The passion
that comes out of you

is extraordinary.

Continue
following your dream.

Please take off
your apron.

Tracy, I know times
have been tough.

I know that you
lost your job,

and I want you to know
that Joe, Gordon, and I

have got your back
in a big way.

We want to offer you
a year's worth

of MasterChef enthusiast
cooking classes,

taught by the expert chefs
at Le Cordon Bleu.

The classes
are open to anyone,

but yours
are gonna be free.

What?

We want you to go there

and use their 100 years
of expertise

to help you continue
your food dreams.

And you can come back

and work
in any of our restaurants.

Come here.

You're great.

I'm just so proud of myself.

It feels like
I definitely had something

awakened in me
that has just--

I feel like now
it's really unstoppable.

I feel
like my life starts now.

We love you, Trace.

It's pretty awesome.

You guys now
are the top five.

Congratulations.

Now is where it really
starts to take on

a completely
different level.

Get some rest.

You're gonna need it.

Well done.
Congratulations.

Thank you.

== sync, corrected by elderman ==

Tomorrow night on MasterChef,

the five remaining cooks

face the most terrifying test
of their culinary careers.

You'll be cooking a dish

created by the man

who put the "F" in "Food,"
Gordon Ramsay.

I have two words for you.
Good luck.

And no one makes the grade.

You've annihilated it.

It's just
all over the place.

I could cry.

Holy crap.

I'm officially
going home today.

And one more home cook's
MasterChef dream will end.