All language subtitles for MasterChef - 04x22 - Top 5 Compete, Part 2 of 2.LOL

It began
with a nationwide search

to find the best home cooks
in America to compete

in the biggest culinary
competition in the world.

MasterChef! MasterChef!

Guided by three food giants.

And only the very best made it
into the MasterChef kitchen,

where the culinary
battle began.

- Hands on deck! - Move your ass.
Come on! - Jesus.

Red team!

Your time is done.

Now only five remain.

Natasha...

You cook with such
confidence.

It's one of the best dishes
I've ever tasted.

James...

That just explodes
with flavor.

Like your beard,
you just keep growing.

Jessie...

You put soul into that dish.

You're one to watch,
let me tell you.

Luca...

We asked for a restaurant dish.
You delivered it.

And Krissi.

You're a force
to be reckoned with,

because it tastes
absolutely sublime.

Thank you.

But only one
can win the title of...

MasterChef.

Tonight...

Hey, y'all.

Welcome Paula Dean.

Heck, yes!
Now I get to cook Southern.

Paula Dean hosts
a charity lunch

- as the top five...
- Come on.

...become the final four.

I need to step it up.

The two winners are...

Y'all hold on!

MasterChef's five remaining
home cooks

have been brought to a ranch
outside of Los Angeles

to cater a very special lunch
party thrown by a mystery host.

Welcome, everybody.

What a stunning day to be
at this phenomenal ranch.

Look at it.

There's gonna be
a huge party today,

and you five
will be responsible

for all of the food.

But it's not our party.

Paula Dean!

Hi! What's up?

When I see Paula Dean,

the first thing that comes
in my head is Southern food.

I'm Italian.

What do I know
about Southern food?

Hey, guys.

How y'all doing?

Paula and I
are both from Georgia,

so I'm used to
Southern food

been around it my whole life.

So I hope that gives me
a leg up today.

Are you ready to find out what
u're gonna be doing today?

Yes.

Hop on the back, honey, and I'm
gonna take y'all to the party.

Never have I ever
guessed I would be

on the back of a tractor
with Paula Dean driving it.

Okay, guys, we're here.

Who are we gonna cook for?

We're in a big pasture.
It's set up beautifully.

Like, it could even be
a small wedding.

In past challenges,
outside the MasterChef kitchen,

you've always cooked
in teams, right?

The red team, blue team.

In this challenge,
as there are now five of you,

you'll each be
cooking on your own.

Each one of you
will be responsible

for cooking and serving
one table of ten guests.

I'm glad we're cooking alone.

Put these aprons on.

At this point
I'd rather cook by myself.

I really don't want
to deal with anyone else.

In today's challenge,

the final five will be
catering a luncheon

for 50 hardworking
local charity volunteers.

What I wanted to do, guys, was
to throw a thank-you luncheon

for some of these
dedicated volunteers.

They give a lot of their time,

and I want to make sure
that they have

a very special day today
with some wonderful food.

It's definitely
important to make sure

that every guest here
has a fantastic meal.

They volunteered their time.

This is our time to thank them

and show them
we appreciate

Paula has handpicked
five proteins

that really celebrate
the best of Southern cuisine.

You'll each have to cook
one Southern-style protein,

along with
at least two sides.

It makes me nervous that we have
to cook Southern-style today.

I am nowhere near
Southern-style cooking.

I was born in South Africa,
my mom was born in Argentina,

and my dad
was born in Croatia.

So I don't know it.

Paula,
what's on the menu?

The first one
is Kentucky chicken.

Next one is Alabama pork chops,
Georgia shrimp.

Wow. Delicious.

Mississippi catfish,

and how about
a little gator tail?

Luca, as the winner
of the last challenge,

you now get
a huge advantage.

You will now assign
each contestant

the protein you would
like them to have to work with.

Okay, come over,
young man.

Right now I have
a huge advantage.

I can decide for me
the easiest protein,

and then target
some of my contestants,

and put them
in the pressure test.

Luca, which one are you
choosing for yourself?

I'm cooking pork chops.

- Wow!
- Wow!

Will you select
your next protein

to your fellow contestants?

The two cooks that right now
are the biggest competition

are Natasha and Jessie.

Alligator and catfish
will be the two proteins

that will put anybody
in serious trouble today.

Natasha,
what have you got?

I've got catfish.

Okay. Jessie?

Wow.

How do you feel
being dealt alligator?

Smart 'cause I've never
cooked with it, but...

I've never seen
raw alligator meat in my life.

I don't even know
what it's gonna look like.

But I need to prove
that I'm meant to be top four,

so I've got
to step up today.

Krissi, what have you got?

I got shrimp! Yes!

James?

Luca gave me chicken.

I could not
be happier about this.

I've got a couple
of badass recipes in my head,

and I'm ready
to pull these out.

All right, guys.

Paula will be picking
the top two dishes,

and those two home
cooks will be safe

from elimination
in the next challenge.

Think of it this way.

Paula will be
giving two of you

a fast track to the final four
of MasterChef.

It would be amazing
to have that advantage

to make it through
the top four.

Last time I was
almost sent home.

I don't want to be
in that situation ever again.

All right,
you have 90 minutes.

Your time starts now!

Let's go, guys!

In this challenge,

the five remaining home cooks
will have

90 minutes to prep,
cook, and serve

their entrees to a table
of ten charity volunteers

at Paula Dean's luncheon.

Paula will taste
each dish

and she will pick two winners
from this field challenge...

Yeah.

Who will not participate
in the next challenge.

Yeah, two straight
into the final four.

- Straight into the final four.
- Yeah.

I'm slightly
concerned the way

Luca chose
the pork chop for himself.

That's, like, one of
the least forgiving, I think.

it dries out in a second.

Yeah, I think
Luca underestimates

how good James is.

Because that's a dream ticket
for him, the chicken.

How about Krissi
and the shrimp?

How many pressure tests
has she been in?

I think she's gonna nail it.

I think that
Jessie's gonna have

a hard time
with the alligator.

She's tasted it before, but
she's never cooked it before.

So that could be a big
no-no for her. Yeah.

I think that Paula...
she's gonna really be impressed

with a smart and intuitive
cook like Natasha.

With 60 minutes
remaining before service,

the judges
check in with Luca.

Luca, why pork chop?

Because I thought
that shrimp and chicken

were just too easy, guys.

It's not the time
to play it safe anymore.

Those are the sweet potatoes.
I'm making a puree.

The puree is on the side

and I have the brussels sprouts
with bacon.

Who's going through
to the top four? Which two?

Uh...

Probably me and James.

So Krissi, Jessie, and Natasha
in the pressure test?

Yeah.

- Right, Natasha, how you doing?
- Good, chef.

Can we taste the slaw,
please?

- Sure.
- Thank you.

- That's so pretty.
- That looks lovely.

What's in that,
please, Natasha?

So I've got a little bit
of mayonnaise, Cajun seasoning,

A little bit of jalapeno.

- Mm.
- That's lovely.

How you cooking
the catfish?

Leit sit
in some buttermilk.

I'm gonna add
some spices to it.

Yum!

- Good luck.
- Thank you.

Krissi, what are those?

Fried green tomatoes,
Krissi.

Those are fried
green tomatoes.

Where are the shrimp?

The shrimp
are marinating in a citrus...

How you gonna cook them?

- I'm going to grill them.
- Are these collards?

They are collards.

Paula is gonna
pick two of you

to catapult straight
into the final four.

Gonna be me.

It's gonna be you
and who else?

- James.
- James?

Luca is not familiar
with Southern cuisine.

Well, your fried green
tomato are excellent.

Thank you.

Right, Jessie,
what's in the fryer?

The alligator.

I just had one idea
just to see it

in the fryer to see
if I like that.

Very difficult.

30 seconds over,
it's dry.

And how you gonna season that?

Some garlic,
I've got some different spices.

That's the way
I cook mine.

Tell Paula
what your sides are.

Macaroni and cheese
with some andouille sausage.

and then I'm also
gonna do green beans,

sautee them in, like,
a garlic butter sauce.

Sounds good, Jessie.

- Good luck.
- Good luck, darling.

Thank you, hon.

Just under 15 minutes to go,

and Paula's esteemed guests
are arriving now, guys.

Right, James, explain
the dish to Paula, please.

I'm doing a bourbon barbecue,
a glazed grilled chicken,

braised black-eyed peas,
and honey-glazed carrots.

- It's delicious.
- Isn't it?

Is that just one breast?

Yeah, it's a big serving.

I'm slightly
concerned about that.

That's gonna take
at least 20 minutes

in the oven there, yeah?

Please make sure
you cook it properly.

Okay?

The chicken breasts
I have to work with

Are much larger than normal.

I'm a little worried if they're
gonna get cooked in time.

There is no more
room for error.

Coming up...

Are you ready?

Paula Dean launches
two home cooks

straight into the final four
of MasterChef.

The top two people
going through are...

Just under 15 minutes to go.

The charity volunteers for Paula
Dean's luncheon have arrived.

In this challenge,
each home cook is preparing

a Southern-style dish to be
served to a table of ten guests.

With under 15 minutes to go,

James is worried that his
chicken won't cook in time.

But he's not
the only one having problems.

Oh, my fish is sticking
a little bit right now.

The reason why it's sticking
is 'cause of the buttermilk.

Get a pan on, get it nice
and hot, sit them in the pan,

and put the pan
in the oven,

Especially if it's
sticking like that.

- Am I will do?
- Yeah, absolutely. - Okay.

I'm worried and I'm anxious.

You know, once you take
something off the heat

and you put it
on something else,

you need to make sure
that the fish is cooked through.

It just throws you all off.

Five minutes to go!

How many breasts of chicken
have you got there, James?

About 13, I think.

I made a couple extra
just in case.

Is it cooked?

Oh, it's definitely cooked.

- That's not cooked.
- Mm-hmm.

Could you pass me a knife,
please?

Sure.

James, it's not fine.

- Look. It's pink.
- Damn!

Please get them
back in the oven rapidly!

Yes, and turn
that sucker on blast.

Please.

The chicken is not done,
and I'm kind of screwed.

I've only got, like,
four minutes left.

And I hope to God
these get cooked in time.

Last two minutes, guys.
Come on.

Please, start plating.

Hot damn.

Now it's time
to cut the pork chops.

When I got to the first one,
I cut inside...

And it's perfect.

Nice, juicy.

How do you say...
"on the money"?

I made a beautiful plate,

and the shrimp tastes great,
so I got this.

Ten, nine, eight, seven, six,

five, four, three, two, one.

Guys, you've got
to start serving.

Let's go.

Hey, guys.
How are ya?

So much pressure,
because the top two dishes

go straight into top four,

so I'm just praying
I'm in the top two.

All right,
we have some cajun alligator

with andouille mac and cheese
and some garlic green beans.

You guys enjoy.

Thank you.

So this is
a spice-rubbed pork chop.

The brussels sprouts
are roasted with bacon,

served with creamy
mashed sweet potatoes.

Buon appetito.

Hi, guys.

What you have before you

is a citrus-marinated
grilled shrimp,

collard green, and a classic
fried green tomato.

So enjoy, guys.

Okay, hi, guys.

- How we doing? Oh, my gosh.
- Oh, great.

Okay, so here
we have a catfish.

Basically got some
good cajun flavors in there.

We have some potato au gratin
with andouille sausage,

and then a slaw
along with it.

- So enjoy it.
- Thank you.

You're welcome.

All right.

Here you guys go.

This is bourbon barbecue
glazed bone-in chicken breast

with braised black-eyed peas
and honey-glazed carrots.

- It looks great.
- I hope you like it.

Everything's at stake today.

I am crossing every finger
and every toe I have

that they're
all cooked through.

All five home cooks
have served their ten entrees.

Now Paula and
the MasterChef judges head out

to get feedback
from the guests.

The top two dishes

will automatically
advance to the final four.

So what'd y'all
think about the gator?

I thought it was very good.

- It was tender, juicy...
- Really?

A little bit of heat to it.

I think it is delicious.

So how are the shrimp?

- The shrimp is fabulous.
- Very good.

- Yeah?
- Tomato's really good.

I think the tomato
was the star.

Tell me about the tomato.

Perfectly crispy,
kind of chewy.

Well, good.
I'm glad you enjoyed it.

So y'all got the pork chops.

Yes.

On a scale of one to ten,

how would y'all
rate this meal?

11.

- I know.
- Whoa!

Our home cooks' dishes
have been earning rave reviews

until Gordon notices
an issue at James's table.

Damn, yours is
still undercooked there.

Oh, dear.

- Would you like another one?
- Yes, please.

Damn. Excuse me.

James!

Come on, quick!

You have to get it back
on the grill, please.

On the table there.

Oh, wow.

I'm floored right now.

I didn't want that to happen.

- You got one sent back?
- Yeah.

Jeez, man. Oh...

Oh, man, that's raw.

There's no
coming back from that.

[bleep]!

Get it back on
the grill, please.

- You got one sent back?
- Yeah.

Jeez, man. Oh...

Oh, man, that's raw.

For this MasterChef challenge,
our five remaining home cooks

have served lunch
to local charity volunteers.

While James recooks
an undercooked chicken breast,

Paula Dean checks in on her
last table, Natasha's catfish.

So what'd y'all think?

My fish was
a little undercooked.

- Yeah.
- Which was disappointing.

You know, I-I see...

I see what you're
talking about,

and I'm gonna
pass on the fish.

Who all had

an undercooked
piece of fish?

I had, like, bits and pieces.

I like sashimi, but...

So how about yours, baby?

Mine was undercooked too.

You know, we tell all these
young people coming through,

"Don't overcook fish,
don't overcook fish."

She did not.

I am so sorry.

I apologize about that.

- Is it at least taste good?
- Yes.

It tastes good?

At this point,
James served raw chicken.

We all know what happen
when you serve raw chicken.

With all plates served
to the guests,

the judges check in with Paula,
who has the power

to select the top two dishes
and fast-track the winners

to a place in the final four.

James's chicken breast.

So James made
a huge error.

Yeah, I think putting on
a piece of chicken

that big showed
his inexperience.

and the dish suffered because
of that poor decision.

Mm-hmm.

Natasha's catfish.

I'm amazed that Natasha
didn't fry that catfish.

I know.

She had it in buttermilk,
dredged it, and fried it.

Some things
you just have to fry.

Jessie's gator

with mac and cheese
and the green beans.

I think she nailed
the alligator.

It's a tough meat to get right,
and she got it perfect.

I love the coating
that she put on it.

Everything on that plate
was delicious.

Luca's pork chop.

I thought the cook
on the pork chop

and the courage of serving
a double-cut thick pork chop

moist like that
was delicious.

Luca knew just
what he was doing...

When he picked the pork chop.

Krissi's shrimp.

I like the finishing
on the shrimp.

I quite like that,
it's sweet and sour

with the lemon
and the lime at the end.

You know, Krissi knows
how to cook shrimp.

- We know that.
- She's nailed it.

- Yeah.
- Mm-hmm.

Paula, do you have
the top two best dishes today

that you're gonna
send straight into

the top four
of this competition?

- Yes, I do, Gordon.
- Right.

Let's tell them.

I'm very proud of my dish.

If the meat is as good
as I think it is,

I did an amazing job,
and I have a big chance.

Ladies and gentlemen,
first of all,

I'd like to thank you all

for making
a special visit out here

and be part of this amazing
but very thoughtful lunch.

Before we announce
our top two dishes,

a few words from
our host, Paula, please.

Thank you.
Thank you, Gordon.

I would like to say thank you
to all the contestants.

Thank you for allowing me
to be a part of it.

So without further ado,

would you be so kind
to tell us

the two people that are
going straight into...

Yes.

...the top four of MasterChef?

I would be happy to.

So the top two people

that are going through
today's competition

on up the chain are...

Are you ready?

Y'all ready?

Yes!

Please let them say my name.
Please let them say my name.

I've got to represent Georgia,

So I think I want this one
more than any other challenge.

My dish looks the best
presentation-wise.

I think I'm gonna win today.

The two winners today...

Are Luca and Jessie!

Yes!

Well done,
please, both of you,

come and help yourselves
to a well-deserved

glass of Champagne.

Congratulations.

James, Natasha, Krissi,

we will see you three

back in the MasterChef kitchen
where one of you

will be sent directly home.

It scares me.

I'm going up against
the other two people

that are still
in the top five.

So that's not easy.

I have to cook my way
into the top four tomorrow.

That's fine.

At least I know
what I'm up against.

I'm not too worried.

Come on down, guys,
please, thank you.

Welcome back
to the MasterChef kitchen.

Luca and Jessie,
congratulations.

You are now officially
in the final four.

As well as being
safe from elimination,

the advantage we're
about to give you

will probably decide

which of these three
goes home tonight.

We're asking both of you
into the pantry.

Let's go.

This is a game-changer.

The fact that they're back there
with them figuring out

whatever we're gonna do...
at this point, I'm scared now.

In a MasterChef first,

we have two
talented individuals

making
game-changing decisions

that will impact
what happens next

for Krissi, James,
and Natasha.

This is a big decision,

and it's entirely
your decision.

We're asking both of you
into the pantry.

In the aftermath of
the charity luncheon challenge,

the fate of
the losing home cooks

is about to be decided
by Jessie and Luca.

Each of us own some
very well-known restaurants,

and each of those
restaurants

have some
very famous dishes.

As you can see, there are
three dishes in front of us,

and there are three competitors
out there in the kitchen.

It will be up to you two
to decide together

who has to cook
which dish.

Jessie, Luca,

the first dish is one
of the most popular appetizers

that I first served in my
three Michelin star flagship

Restaurant Gordon Ramsay in
Chelsea nearly 15 years ago.

It is the most amazing...

seared scallop salad
with delicious

confit potatoes dusted
lightly with a touch of curry,

and then laced with fresh
perigord black truffles,

and an amazing
truffle vinaigrette.

This dish would cost $150
in my restaurant.

The next dish
is a main course

from my Michelin-starred
restaurant

Del Posto in New York City.

It's an Italian classic.

It's the world-renowned
fillet rossini.

- Ooh.
- Mmm, yummy.

A perfectly-cooked fillet
perched on truffle polenta

topped with seared foie gras

with a red wine sauce
and Asian pear.

The third and final dish
is a dessert.

This is a dish that helped
get my eponymous restaurant

Graham Elliot its second star
from the Michelin guide.

It's an incredible,
rich, decadent...

Greek yogurt panna cotta

with stewed rhubarb
and variations of honey.

It seems simple,
but there's a lot going on.

So there you have it

and let's be honest.

Some of the finest
restaurant dishes

available anywhere
in the world.

Okay, please spend
a few minutes

discussing these decisions.

Luca and I, we've got to agree,

and we've got to be
strategic about this.

The panna cotta and the foie,
I think, are the easier ones.

- Yeah.
- So it's like a toss-up.

The panna cotta is easy?
I don't think so.

But the decorating
seems hard, and I think

James would struggle with that
'cause he plates really badly.

James would go down.

100%.

Now let's get that fillet,
scallop right.

We both agreed

that the main target
today will be Natasha.

We want to throw
another big battle to her.

And let's see how it goes.

It is now time to give us
your decisions.

As you can see,

there are three dishes
in front of you.

Luca and Jessie
decided which dish

each of you
will cook tonight.

The person who cooks
the worst dish

will be leaving
this kitchen forever.

The first dish
is an appetizer.

It is a stunning
seared scallop salad

served with a delicious
truffle vinaigrette.

The next dish
is a main course

fillet rossini topped
with seared foie gras.

And the third dish

is an amazing dessert.

Greek yogurt panna cotta
with stewed rhubarb

and variations of honey.

Luca, which individual tonight

is gonna have to
replicate my appetizer?

Natasha.

I knew I was gonna
get the most intricate dish.

I knew it.

Why would they?

So I can be
up there with them?

Jessie, who did you both

decide to recreate
my fillet entree?

We are giving
your dish to Krissi.

You know, like, I haven't
been to fancy restaurants,

and I haven't
tasted a lot of things,

so I'm totally
out of my element here.

So that, of course,
means, James,

you will have to recreate
my restaurant dessert.

Well, I'm pretty sure
this is a death sentence.

Graham's dessert
is, like, this

ethereal, beautiful,
cohesive dish.

The little finess-y plating
stuff at the end...

That's not really
what I do.

I'd be way more comfortable
with the other two.

Okay, I'd like all three
of you to come up

and sample the dish
that you'll be replicating.

Let's go.

Good.

Well done.
Thank you.

You'll have 45 minutes
to make us

one of our classic
restaurant dishes.

Your 45 minutes starts...

Now!

Good luck.

I'm gonna have to duplicate

one of Gordon Ramsay's
flagship restaurant dishes.

I'm trying my best
to remember everything

that I saw and that I tasted.

Granulated honey.

This is, in all honesty,

the toughest challenge
these three have faced so far.

What is the time line of what
gets cooked when in your dish?

The biggest problem
with my appetizer

is the time management.

You got to get those
potatoes on confit haul.

and then from there, get your
truffle vinaigrette done.

Then get your
scallops sliced.

Cooking those scallops,

you have to be
on the money with those.

Joe, what kind of mistakes
can Krissi,

as a home cook, make
on that tournedos rossini?

Polenta immediately,
right out of the gate,

you have to season it properly,
salt at the beginning.

Then it also needs to be
poured out and set, right?

It has to set.
It has to be seared in a pan.

The next thing is to cook
that steak properly,

so you want to wait.

You don't want to cook it
too much in advance.

And Graham, I mean, the
jeopardy of the panna cotta...

Obviously, the setting,

but what's the first thing
that James should get done?

He needs to bloom
his gelatin right away.

Warm up that yogurt
and cream mixture

so that he can
incorporate that,

and make sure it's got
the right amount of vanilla.

as soon as it's setting,
you start on your knife work.

So he's got a lot of different
timings that he has to do.

Still too thin.

I mean, if I was just making
a standard panna cotta,

this would be no big deal,

but this is
Graham Elliot's panna cotta,

so I'm a little concerned.

I'm feeling confident.

I'm comfortable
right now, actually.

You know, I'm not worried
and stressed out too much,

but this dish better
get me into the top four.

This is definitely
the biggest dish

I ever cooked in my life.

I just want everything
to be perfect, you know.

I'm in unfamiliar waters
right here.

Please, all three of you,
speed up!

Right, Natasha,
how you feeling?

I'm okay, chef,
right now.

You're okay.
Are you confident?

At this point, you know,
I just want to duplicate

the best dish that I can,
so I'm trying to stay confident.

I don't want to fall down
and not finish this.

I have a large ego.

I don't want to lose.

You've got 30 minutes
to get yourself in the top four.

You've now got
30 minutes to go.

Come on! Please!

James just put the panna cotta
in the fridge.

The panna cotta needs to go
in the blast chiller.

Just 30 minutes?

I would have put the panna cotta
in the blast chiller.

That's what I was wondering,

'cause 30 minutes isn't
enough time to let it set.

That's a big mistake.

James is messing up
all my plans.

I want Natasha to go home,
not James.

25 minutes gone.

You've now all got
20 minutes to go.

In tonight's pressure test,

three home cooks must
each replicate one dish

from one of our judges'
flagship restaurants.

Natasha is making
Gordon's appetizer...

A stunning
seared scallop salad

served with a delicious
truffle vinaigrette.

Krissi cooks Joe's entree...

Fillet rossini topped
with seared foie gras.

And James is handling
Graham's dessert.

Greek yogurt panna cotta

with stewed rhubarb
and variations of honey.

- Krissi.
- Hi.

This is
a restaurant-quality dish.

Do you think that
you're handicapped

at this stage
in the competition

when we do all these
restaurant challenges?

You know, you don't go out
to restaurants a lot,

you can't afford to.

It definitely is
a disadvantage to me,

you know, being
the fact that, you know,

I'm not familiar
with that type of setting.

Good luck.

I see Krissi put
her fillet in the oven

after she'd seared it
for a long time.

So we're thinking she's
overcooking the heck out of it.

That was very stupid.

James, is your
panna cotta set?

Yeah, I've already
got it in the fridge.

Now, the gelatin...
How did you bloom that?

Just in some cold water
in a small bowl,

until it sta to ff up,
and then I mixed it in.

- Was it bloomed all the way?
- Bloomed all the way.

Who is in trouble?

James, you know,
doing his panna cotta.

He didn't start
in the blast chiller.

He just put it in the fridge,

so I don't know if it's
gonna completely set.

I'm worried about Krissi.

There's one thing I never put
in the oven... is a filet mignon.

It's gonna overcook
within minutes.

- But Natasha looks the most composed.
- Yeah.

She has everything lined up all
on her station just perfect.

Well, you know, it takes
a lot of courage

to leave those scallops
on the cutting board

and then put them into the pan
with three minutes left,

which is, I think,
what she's gonna do.

Five minutes to go, guys.

Natasha's putting the scallops
in with five minutes left.

Perfect timing.

- Yep.
- Nice, smoking-hot pan.

Finesse, guys.

Gotta get...
don't have time.

You've got to start plating.

Ooh!

Ah, sweet lord.

Thank God.

Let's go, let's go.

75 seconds to go.

Come on.

Got to start plating,
Natasha.

James, you got to make sure
all that condensation's

off that bowl so it doesn't
drip into the panna cotta.

Last minute, guys.

Let's go, Natasha.

Get them in that circle.

Come on, guys.

Get some truffles on there.

She's not gonna make it.

She's panicking,
She's panicking.

Ten, nine, eight, seven,

six, five, four...

God, this is killing me.

Three, two, one.

And stop, guys.

Hands in the air.

Well done.

From here,
they look incredible.

We asked each of you
to replicate

one of our famous
signature dishes.

Let's start off
with the appetizer.

Natasha, let's go, please.

I feel pretty confident

with the actual structure
of the dish itself.

And just by looking at it,

it looks so close to what
Gordon did on his plate.

First of all,
visually,

You've missed
half the sauce off here.

Yup.

And a bit of extra truffle, but
love the sear on the scallops.

And uniform-wise,
there's no potatoes

that are bigger
than the scallops,

there's no scallops
bigger than the potatoes.

Cooked beautifully.

And it's delicious.

The scallops are sweet, crisp
on the outside, seasoned right.

It's definitely not perfect,
but it's a bloody good effort.

- Great job.
- Thank you, chef.

Well done.

It's beautiful, and this is also
probably the most technically

challenging 'cause of all
the cooking techniques involved.

Here are the key things.

The scallop.

This is literally cooked
perfect, and you can see that,

how it's white and then goes
translucent towards the middle.

Melts in your mouth.
and that vinaigrette is great.

I just wish
there was more of it.

- Me too.
- Great effort.

- Thanks.
- Thank you.

So they seem to like it,

but I have to hold you
accountable to the aesthetic.

We asked you
to duplicate a dish,

and it's not only the dish can
even probably taste as good.

It needs to look
the same.

And it is good.

The potatoes are great.

Great truffle flavor
throughout.

Too bad.
Almost there.

Thank you.

Okay, Krissi, please.

Krissi's plate
looks like Joe's dish,

but I think she overcooked
the filet mignon.

It's exactly the dish.

Beautiful job on the
presentation. Very proud.

Let's hope it tastes
as good as it looks.

So the first thing
we have to see

is if you cooked
the beef properly.

How did you
want it cooked?

Like, medium-rare.

and it's more medium
than towards medium-rare.

You know, I'd rather have it
pink like this throughout.

You obviously cooked it
more on this side

or this is the side that
was on the pan down.

Yes.

It's a little bit
cooked through.

Delicious restraint
on the polenta.

You can taste the corn.

Very good.

You left the skin
on the pear.

- That's a mistake.
- Sorry.

This is very, very
impressive, Krissi.

I didn't think you had this
in you, quite frankly.

Thank you.

Visually,
it looked beautiful.

The polenta is delicious.

Got some chicken stock
in there.

Mm-hmm.

I can taste that
a little bit too strongly.

The fillet... I'm gonna
disagree with Joe...

For me is overcooked

'cause it's more medium,
medium-well.

You never put a fillet
in the oven.

You left it to cool down
on the tray.

It just continues cooking.

Presentation,
it looked good,

but the dish slightly
overcooked for me.

Thank you.

We weren't, like,
targeting Krissi,

but obviously, none of us
are gonna be sad to see her go.

James, let's taste
your dessert.

Graham's dish is so delicate.

It's just about timing
and finesse, which is tough.

How do you think it looks

compared to the one
I made for you?

Hopefully, close.

how does that
look to you?

Close.

Yeah.

The rhubarb's
cooked perfectly.

It still has
that texture.

The flavoring
with the sweetness

and the vanilla bean
in the yogurt's great,

but the panna cotta isn't
really set into a panna cotta.

Yeah.

Yeah, here's the thing.

- See, it tastes nice.
- Mm-hmm.

Right balance.

- Mm-hmm.
- Delicious, yes.

Panna cotta, no.

It's such a shame.

You've done all the intricate
steps correctly.

The blend, the honey,

but it's not
set properly.

What a shame.
Thank you.

Thanks, chefs.

James's dish looks really bad.

I think he might be
going home today.

So it looks like
I could be safe.

I love it.

Ah, it's tough.

- Tough, tough.
- It was a hard challenge.

- A very hard challenge.
- Yeah, real hard.

Listen, they've all
got problems.

My panna cotta
didn't set.

That was the main thing,
so what am I supposed to do?

I couldn't do anything.

James, you know, tough.

- Tough. Tough,
- It tasted good, though.

It didn't have all the
components, but it tasted great.

Well, I didn't
do so hot either.

I was surprised by Krissi.

The easiest dish to plate up.

The dish looked...

- Identical.
- Better than it tasted.

My steak was, like,
too overcooked on the one side,

'cause I left it in the pan
when I took it out

'cause I wasn't
paying attention.

But Natasha's plate...
she missed the truffles.

Mm-hmm.

She missed some of
the vinaigrette,

but the flavor
was quite good.

- There's a timing issue.
- Yeah.

That was the issue
she was up against.

You guys gave me
a tough one

because I had to make sure
all those elements tasted good.

- It is a major decisions
who goes home. - Huge.

- The final four.
- Okay.

I know going into
this judgment today

that it's gonna be
pretty tough.

The panna cotta didn't set.

This sucks.

Please, all three of you,

come down to the front.

Getting amateur, talented
home cooks to match dishes

that are
in our flagship restaurants...

It doesn't get
any higher than that.

So three phenomenal, talented
home cooks stand before us.

Unfortunately, for one of you,
it's the end of the road.

The person leaving
MasterChef tonight...

Krissi...

and Natasha...

Please say good-bye
to James.

We didn't hit our
main target, Natasha.

That's who we wanted
to send home.

But we got James.

That's a huge person
out of the way.

Wow! That was close, man.

James, that was hard.

I'm sorry you fell short
with that panna cotta.

Taste can only
carry you so far,

but the dish, as a whole,
has to come together.

James...

You're gonna leave
this competition

with your head up high.

I want you to go back
and marry that gorgeous girl,

and find a kitchen

and get yourself in there.

You were born to cook.
You've reached the top five.

You have got
to follow that dream.

You are a talented young man.

Don't stop.

Come say good-bye
to everyone.

Thanks, guys.

- Thanks for the experience.
- Well done.

Well done.

Right.
One, two, three, four.

Who is gonna win
MasterChef?

I think Luca's
got it this year.

Why Luca?

He's the best student,
and he's been on a roll lately,

and I think that's gonna take
him all the way to the end.

Listen, good luck
with the wedding, okay?

Best wishes.

Put your apron
on your bench.

This has been the most
incredibly challenging

and rewarding things
that I've done with my life,

and I'm glad I did it.

I got to learn things
about food

from three of the brightest
minds in the culinary world.

Couldn't be more grateful.

A professional cook
would be proud

- to put the dish together
as good as this. - Thank you.

This competition
has proven to me

that my life is
supposed to be about food.

It's my destiny.

So it's time for me to go home,
get married,

and then get back
in the kitchen.

I'll open my own restaurant.
I'm gonna do it all.

Love you, bud.

I'm going home
a stronger cook,

a stronger person,
and with much more drive

to get the things
I want in life.

Next week on MasterChef,
the final four go to war.

I am not comfortable
doing the crepes.

You got to pick
something you can cook.

What the [bleep] did you
just say to me, bitch?

In the most explosive episode
in MasterChef history.

It's war.

I am gonna take this hot pan
and smash it in her face.

Krissi's wrath...

Not one of them
will look at me.

...sends tremors through
the entire competition.

I would like to go
five miles away.

I want to send this cow home.

sync: Ajvngou.cz
www.addic7ed.com