All language subtitles for MasterChef US - S07E03 - Wolfgang Puck

Previously on MasterChef

The 40 best home cooks
in America faced off

in the culinary battle
of their lives.

Boom!

- That is delicious.
- Thank you.

- In the end...
- Pass this apron to your son.

...only the 20 best claimed
a coveted white apron.

And a spot
in the competition.

MasterChef

Tonight, the kitchen
is graced...

No.

...by a culinary legend.

My mind is just...

But it's an epic Gordon Ramsay dish...

Everybody got it?
Why's is it so quiet?

...that takes center stage.

Stop the clock.

For one of you,
this is your last ten minutes

in this competition.

Yeah, baby! Woo!

I'm a retired golf professional

from California.

But don't let
this gray hair fool you.

I'm like Muhammad Ali.

When I'm in that kitchen,
I float like a butterfly.

But get in my way,
and I sting like a bee.

And I'm gonna take
these youngsters out one by one.

Welcome, everybody.

Come on down.

Woo!

Before this, I was in my dorm room

cooking in a microwave.

And now I'm in
the nicest kitchen

I've ever seen
in my life.

The equipment room
is like stacked

with steel this,
steel that.

Every equipment
you could ever wish for.

Oh, my God.

Someone pinch me.
I'm freaking out.

Welcome to
the MasterChef kitchen.

One of you 20 home cooks

will become
America's next MasterChef.

And one of you
will win

the ultimate
culinary prize.

The MasterChef trophy.

- It's not here.
- Hey!

Because it's coming
via a very special delivery.

Throughout the competition
we will be welcoming

some of the world's
greatest chefs

to judge your dishes.

And tonight,
Christina and I

are beyond thrilled
to welcome

a world renowned chef,
who has created

one of the biggest
food empires on the planet.

Who's it gonna be?

The one and only...

No.

Wolfgang Puck.

Oh, I love it.

Wolfgang Puck is the God
of the culinary world.

- Hi, Gordon. How are you?
Good to see you. - How is it?

MasterChef is stepping up
their game this year.

It's an absolute honor
to have you here.

I'm so excited to be here.

The biggest cooking
competition in America.

I'll take that trophy from you.

The competition
starts right now

with America's most iconic
food challenge.

The MasterChef
mystery box.

For your first MasterChef
mystery box,

I have chosen
an ingredient

which comes in many colors,
shapes, and forms.

And I am really excited
what you're going to do with it.

On the count of three,
you will lift those boxes.

- One, two, three.
- Oh, my gosh.

Lift.

Whoa.

Potatoes.

Oh, my gosh.

You'll have 60 minutes
to make us

one beautiful
MasterChef-worthy dish

with the humble potato
as the starring role.

You'll also have access
to a limited pantry

of amazing proteins,
along with fresh fruits and vegetables.

Please, show Wolfgang,
Christina and I,

that we picked
the right cooks.

Are you all ready?

Yes, chef.

Your time starts now.

We are so honored that you're here.

And I'm so excited
to see these home cooks

make probably better dishes
than a lot of professionals.

You're absolutely right.

These home cooks
are from all over the U.S.

We've got home cooks
from the East Coast,

to the West Coast,

from Kentucky,
Iowa, Illinois.

We're gonna see
the landscape of America

on a dish.

That's what
I'm looking for.

The pressure is on.

Cooking a humble potato
for Wolfgang Puck.

My hands are shaking.

I am making one
of Chef Wolfgang Puck's

recipes from his book.

It's latke,
smoked salmon pizza

with crème fraîche
and caviar.

Let's see if I can do it
the way he likes it.

Today I'm gonna make
a baked russet potato

stuffed with bacon
and chives,

with a purple potato
and cauliflower mash.

Growing up in church
with my dad being a pastor

sometimes he'd come home
bringing this family over for dinner.

Mom was great
at throwing together amazing dishes.

And so, yeah,
this is like an homage to her.

Trying to fill out
a sweet potato gnocchi

with a brown butter,
sage, walnut sauce.

I've never made
gnocchi before

so it's Shaun putting
his ass on the line.

But there's some
strong chefs in here

so I got to bring
my "A" game.

Where's my knives at?

Let's go to Granddad.

- Bill. How're you doing?
- Yes, Chef.

- Hello, Bill.
- Wolfgang, Bill.

- So glad to meet you, Chef.
- How are you? Good to meet you.

- What an honor.
- Same here.

Bill is our oldest
contestant

we've ever had
in MasterChef kitchen.

What is it, empty pan?

I'm trying
to get rolling here.

Okay, start cooking.

I'm making potato pancakes,
I'm gonna be doing that

with my standard
maple crusted bacon.

t was one of our family's
favorite breakfasts

that I've learned
from my grandmother.

My grandmother used to make
potato pancakes too

so we'll see what you're
coming out with.

Oh, I hope I can match up.

- Good luck.
- Thank you.

- Terry, how's it going?
- Yes, how are you, Chef?

I'm gonna go
with potato pancake

- from three different colors.
- Okay.

And then I'm gonna
also put in a red cabbage slaw.

I'm German and Irish so we got
a lot of potatoes in our background.

- Good luck.
- Thank you.

Let's cook, baby, cook.

- Hello, Andrea.
- Chef, hi, how are you guys?

What are we making?

So I studied abroad
in Spain last semester.

I just love Spanish food,
I love Spanish culture.

So I'm making
a tortilla Española.

And you said it
with a perfect accent.

Thank you, I'm Spanish.

And I'm making with that
a potato croqueta

and then a sweet potato
gazpacho.

So three things,
I have a lot to do,

but I'm really focusing
on the potato.

Wow, you have
a lot to do.

- You better get going.
- Good luck.

Just over 30 minutes
to go, guys.

Speed up.

Today I'm making
a fried potato salad.

Because everything's
fried in Iowa.

I'm topping it
with a few strips

of really beautiful
New York peppered strip steak.

Growing up, I didn't have
a lot of money.

So naturally we grew up
every single day eating potatoes.

So I am confident that
Wolfgang Puck has never had

these kind
of potatoes before,

because he's going
to love them.

Beautiful.

There are some
great looking dishes out there.

- I am intrigued
by the Spanish lady. - Beautiful.

I thought to do
three different dishes, ambitious.

And I can't wait to taste my potato
latkes with a smoked salmon.

- Whose is?
- Barbara's stolen

one of Wolfgang's
recipe's, Christina.

I know the dish so well,
so it better be perfect.

Ten minutes to go.

Stop the clock.

Everybody,
stop what you're doing.

Listen up, I've got some
very important news.

For one of you,
this is your last ten minutes

in this competition.

Because the person
who cooks the worst dish

will be giving us back
their white apron.

Ten minutes to go.

Stop the clock.

For one of you,
this is your last ten minutes

in this competition.

- Clock starts now.
- Let's go.

I don't think
I can make it,

but I'm gonna give it
my damnedest.

Ten minutes to go,
Wolfgang,

and you are falling behind,
what would you suggest?

Think about
the presentation.

- Because the first impression
is very important. - Yeah.

Absolutely.

Not working.

Cassie I'm seriously
worried about.

It just looks a bit plain,
the steak, the potatoes.

It didn't really sound
like it was gonna get elevated.

If I don't get anything
on my plate,

I'm definitely going home.

Shaun is losing it.

I don't even think
he's making

a sweet potato
gnocchi anymore,

I think he's doing
like a sweet potato ravioli.

He is.
Oh, my goodness.

Are they burnt, Diamond?

Um, crispy.

That's another word
for "burnt."

One minute to go.

You've got to start plating.

Nathan's hands
are shaking.

Remember, someone is going home.

Brush, brush, brush.

Ten, nine, eight,

seven, six, five,

four, three, two, one.

- And stop, hands in the air.
- Hands in the air.

- Well done.
- Nice job.

That was intense.

As you know,
we taste all your dishes

as they come together.

Remember, we're looking
for the best dish.

But we're also looking
for the worst dish.

Tonight, there were
three dishes

that really blew us away...

with how bad they were.

The first home cook tonight
did not maximize

across the 60 minutes.

What this dish was for us
was way too simple,

way too little imagination.

My dish looks like crap.

And all I can keep saying
to myself is,

"Please, don't taste my dish.
Please, don't taste my dish."

Please, step forward,
Nathan.

What do they do,
they taste my dish.

Wolfgang Puck is up there
on the stage.

My gut drops to the floor.

- Nathan,
- Yes, Chef.

what are you calling
the dish?

I have a twice baked potato,

it's got caramelized onions
and bacon,

filled with purple potato
and cauliflower purée.

You know,
the whole color in here,

- does that look appetizing to you?
- No, Chef.

It looks like somebody
ate it already once.

Yes, Chef.

A few of the ideas
are actually good.

You know, you had the bacon,
it gives it a lot of flavor.

The cheese gives it
a lot of flavor.

But maybe spice it up
a little bit.

I'm always looking
for creativity.

Turn around.

What does it say
up there?

MasterChef Chef.

What does it mean?

It means we are the 20 most passionate
chefs in America, Chef.

You have a long way
to go.

We asked Wolfgang
to give up his day

to come and judge
some phenomenal dishes.

And this is where
it gets embarrassing for Christina and I.

- It just looks sad.
- Yeah.

Inside is a bit strange.
The purée is wet.

The cauliflower
is sort of smelly,

like a dirty sock
in there.

And the purple potato
almost tastes

sort of undercooked.

You are one
of the youngest,

and tonight it showed
that lack of maturity.

You heard
I stopped the clock

with ten minutes to go,
what did I say?

One chef will be
going home tonight.

Damn.

Growing up, I dealt
with a lot of people

who said I was
immature for my age,

who just told me
to give up on my dreams.

So what Gordon said
really hit me hard.

I'm here
to prove them wrong.

The second disastrous dish

was put together
by another home cook

that put something
on a plate

we've kind of seen
a million times.

And the presentation,
just really lacking, sadly.

Please step forward...

Cassie.

I came into this competition
with no intentions

in ever being
in the bottom three.

Never have I made anything
that anyone has said,

this is the worst.

Hello, chefs.

All right, Cassie.

Explain the dish.

This is a New York
peppered strip steak

over a fried
potato salad, Chef.

- Visually, a potato salad is typically
light in color. - A lot creamier.

- Yeah, because you're tossing
it with mayonnaise. - Yes, yes.

And what is this
orange stuff here?

I just wanted
to get a pop of color

with some sweet potato.

You used three different
kinds of potatoes.

There's definitely something
to be said for that.

But overall, for me,
steak and potatoes

is just so ordinary
and so commonplace.

You definitely just didn't
take it far enough.

I mean, how would you feel
if this was your last dish?

Break my heart.

- It might be.
- Yes, Chef.

Now, you know what,

if you give me that
in a restaurant,

I wouldn't eat it,
I would send it back.

That's it.

- "Bring me something
different." - Yes, Chef.

Color is so important,
you know.

This look like brown.

And I come all the way
from my restaurant

- to eat that, no.
- Sorry, Chef.

The third dish

that really missed
the mark tonight,

was made by a home cook

who probably spent more time
in the equipment room

than on the stove.

Please, step forward...

Bill.

I know didn't make
the best potato dish

out there today,

but I know it wasn't
the worst.

Hopefully the judges
are gonna see

that I made it
the star.

- Bill...
- Yes, Chef.

What do you call that?

I call it potato pancakes
with bacon.

You think this is creative?

Today, I wanted to make
the potatoes the star.

- You know what,
it's a fading star. - Yes, sir.

We want to have
the ingredients to shine.

Now, how did you make this?

I baked
at a high temperature

so I can get
the right texture.

Can you hear the potatoes?
They're still crunchy inside too.

- So you have to bake them longer.
- A little more.

Though the bacon
is always good.

This is a cooking competition

and you have to go
out on a limb

and try to do something
where the judge is gonna say,

- "Wow, I wish I would have
thought about that." - Yes, Chef.

You let yourself down.
I know you can do better than that.

- All right, Bill.
- Yes, Chef.

There's a big advantage
being one of the oldest in this competition,

'cause of the experience.

But looking at that,
it worries me that this

is as far as your imagination
can take you.

The competition is on.

Behind you are some
very talented home cooks.

You need to bring
your "A" game.

And that is a "D-".

So I mean, three
lackluster dishes.

- Not brilliant.
- No.

Three home cooks.

Sadly, someone has cooked
their last dish...

in the MasterChef kitchen.

The person
going home is...

Three home cooks.

Sadly, someone has cooked
their first and last dish,

in the MasterChef kitchen.

The person
going home is...

Cassie.

I'm afraid, tonight,
it's the end of the road.

We asked the potato
to be the hero.

Unfortunately,
the two potatoes you put on there

were dreadful.

Please,
remove your apron

and leave
the MasterChef kitchen.

Thank you.

I am just
a self-taught baker from Iowa.

And even though
it was an early exit,

I will always wear
the apron in my heart.

Nathan, Bill, please go back
to your stations.

Thank you, Chef.

Let's get on to some
better news, shall we?

There were some
really incredible dishes there tonight.

But there can only be
one winner.

The winning dish

really celebrated
the potato.

I was very impressed.

Congratulations...

Andrea.

I won!
I won, I won, I won.

Wolfgang Puck
loved my potatoes.

Need a minute?

I can't breathe.

I can literally
die happy right now.

Uh, all of you,
join Christina and I,

in thanking
this incredible chef.

Thank you.

Woo!

Challenge number one
in MasterChef

we had Wolfgang Puck.

- Thank you.
- Bye, Chef.

Thanks.

Who's walking
through that door next?

I'm so excited
and I can't wait to see.

Andrea,
join Christina and I

up here, right now.

Let's go.

- Get it, Dre.
- Good job.

Thank you.

You are in the driver's seat.

You do not have
to cook

in the upcoming
elimination challenge.

For your second advantage,

you'll get to save
half of the home cooks.

Wow.

Do you save
all the girls...

Oh!

- or do you save all the boys?
- Oh!

Someone's going home
at the end of this challenge

and I'm trying to get rid
of my competition.

So I gotta
choose wisely.

- Have you made
your mind up? - I have.

I'm going to save...

my ladies.

Head on up
to the balcony.

- Bye, ladies.
- Good luck, guys.

These girls can be friendly
as they want with me now,

but little do they know,

I don't see them
as competition.

Ladies, a sigh of relief.

I know I can beat them.

And the boys,
let them fight it out themselves.

Gents, are you
all ready to find out

what you're cooking

in your first ever
elimination challenge?

Yes, Chef.

Well, tough.

Because I'm not gonna
tell you.

Instead, I'm going
to show you.

- Oh, my gosh.
- Wow.

Please, all of you,
come down to the front.

Let's go.

Oh, this is so cool.

This is amazing to watch.

But I'm so glad
I'm not down there cooking.

Because this is gonna
be so hard.

I'm really sorry, boys,
but one of y'all going home.

This next challenge
is the ultimate culinary test.

Tonight, you will
be replicating

a highly technical
Gordon Ramsay dish.

That's right,
you'll have to rely on your eyes

and your palate
to recreate it.

Because I'm gonna make it,

but I'm not gonna tell you
what's in it.

Yes, Chef.

I just won this apron and you already
want me to cook like you.

Really?

So fish is gonna be
the star of this dish.

What the first thing
you see on fish?

When it comes
out the sea?

- Scales.
- Scales.

So gently place
the scales on.

This is all
about finesse.

There nothing better
than watching

Gordon Ramsay cook.

Scale side down.

It's mesmerizing,
he moves with this confidence

that I don't think
I've ever seen

anybody cook with.

...into the oven.

But the problem is

I'm seeing all
of these ingredients

that I can't quite place.

Think of the perfect
garnish.

Like those are definitely
not cheese balls.

Like, they're carrots,
right?

In here, a delicious
vegetable couscous.

I have never in my life
heard of a vegetable couscous.

The sauce will be based
on two items.

Olive oil and a stock.

Mmm.

Just smell
the fragrance in there.

Bill, don't singe
that beard.

Now for the exciting part.

Everything goes on a plate
for a reason.

If you put anything on a plate,
we are gonna judge you.

Vegetables
around the outside.

So that the taste
of the Earth...

One thing you don't do

is flood the plate
with a sauce.

You put it on there
with a little bit of elegance.

And then finally...

It smells so good.

- Just lift.
- Oh, wow.

- And then on...
- Wow.

How cool was that?

Grab a spoon and dig in.

Oh, I'm so jealous.

Take a mouthful.

All I can think about

is how to identify
these flavors.

Get some of that sauce.

I've eaten at all
of Gordon Ramsay's

restaurants in Vegas.

I know what he delivers.

I hope you were
paying attention.

Because now
it's your turn

to replicate it
from scratch.

You'll all have five minutes
in the MasterChef pantry

but once you've shopped,
there is no going back in.

All of you, welcome
to MasterChef

Any questions?

- No, Chef.
- What'd you put in it?

All right, guys.
Your five minutes starts now.

This challenge is going
to be extremely insane.

We have to make
a Gordon Ramsay dish

and we don't know
what the ingredients are.

So the pantry is chaos.

The only thing I don't feel
confident about is the fish.

I'm just praying
it's sea bass,

because that's what I got.

My big question is,
will they get the fish right?

It was a classic
white fish

that dries out
very, very quickly.

Halibut.

Now, there were
two potatoes on there.

For the scales,
we used the Yukon Gold.

And there was one more potato
around the outside.

I think they're going
to think it was carrot.

It was a sweet potato.

I'm grabbing orange carrots,

and all the while,
I'm watching the boys grab couscous.

I'm like,
"Uh, they're stupid boys."

Because I know that couscous
isn't couscous.

There's no couscous
in there.

It was all made
with cauliflower.

Easily the most important
five minutes

of this entire challenge.

I've gotta put
all this together in five minutes?

I'm looking around,

and my basket is half as full
as everybody around me.

Five minutes gone.

Ugh. I'm in trouble.

I'm as nervous
as a long-tailed cat

in a room
full of rocking chairs.

I don't know
what I'm gonna do.

Whoo, whoo!

I'm hoping you've
shopped properly.

Wow. What has Bill got
in his basket?

You got five minutes
and you put six things in your basket.

Ahh.

This is the first
big challenge.

- It's not gonna be
perfect tonight. - No.

But even if they've got
the wrong fish,

as long as they've got
a white fish on there,

some form
of a potato on top,

a nice couscous,

and the vinaigrette balance
with the purée.

- That will keep me happy.
- Yeah.

I picked halibut.

I'm from North Carolina, I grew up
going to the beach with my family,

catching fish
with my grandpa.

I know seafood.
I think I'm gonna be fine.

I am confident
in my taste buds.

Gentlemen,
40 minutes remaining.

D'Andre,
how are you doing?

I'm thinking
I'm okay, Chef.

- What fish did you use?
- I'm using sea bass.

I just thought
that the flake of the fish

reminded me more of sea bass
than anything else.

- This is--
- What's in there?

That's my white carrot purée
that I'm gonna blend up

and pass through chinoise.

And what'd you think
the balls were?

You know, it was toss up
between carrot and sweet potato.

I just felt like the way
that it broke

when I smashed it
with my spoon

reminded me
a little bit more of carrots.

- Good luck.
- Thank you, Chef.

How are we doing, potato?

All right, Bill.

How's it going?

I forgot a lot
of my ingredients today.

I gotta work with the hand
I dealt myself.

Okay, so let's just talk
about this.

Yeah, I got
my couscous steaming.

Is that what you tasted
on Gordon's dish?

I thought it was,
but I realized it was cauliflower.

So I really
screwed up on that.

I'm gonna
leave you to it.

- Good luck.
- Thank you, Chef. Thank you.

I think the Jolly Green Giant,
he's gonna surprise us.

- Terry, how's it going?
- Very good, Chef.

You're a handyman,
so you're constantly multitasking.

Are you confident?

Yes, Chef. I love whenever
the pressure comes.

I step up
to the challenge.

Tell me about the fish.
What'd you get?

Well, I got halibut, Chef.

- Right. What's in here?
- That's the sweet potato, Chef.

So you thought the balls
around the outside were sweet potato.

I thought they were.

- Cooking is important
to you, right? - Without a doubt, Chef.

It's my--
It's everything for me.

I'm more than excited
to learn.

And I don't want
to go anywhere.

Well, focus
and concentrate.

You've got
just under 15 minutes, good luck.

Thank you.

- Nathan.
- Hi.

You were
on the chopping block

during the mystery box
challenge,

how are you feeling
about this challenge?

I can't believe I'm replicating
a Gordon Ramsay dish.

But I do believe I'm gonna
be the person who nails it.

What do you think
the fish was?

I've got halibut.

I've eaten a lot of fish,
my dad's a big fisherman.

He'd go down to Florida
several times a year and fish.

And I have had halibut.

- Okay. Good luck, Nathan.
- Thank you, Chef.

Ten minutes to go.

There you go, Shaun.

So many of them are coming up

to the crucial moment
of putting the fish in the pan.

All right,
who's looking good?

Terry's fish looks amazing.

He's got the right fish.
He's got the halibut.

He's got the cauliflower
in there,

that Yukon Gold
and that sweet potatoes.

So he looks like
he's on track.

I'm losing it.

D'Andre, I gotta say,

- Damn.
- I just don't know

that over the course
of 60 minutes,

he's gonna be able
to recreate.

What is Bill doing?

He's got a big mound
of Israeli couscous

that he tried to steam
in a bamboo steamer.

Geez.

Gordon
Ay-yai-yai.

Now, Dan just
flipped his fish.

Every scale bar two
fell off.

A lot of the ingredients
are spot on,

but the technique
just isn't there.

- Fire.
- Really, fireman?

Is there a fireman
in the house?

Two and half minutes to go.

Come on, finesse.

Come on, guys.

Get some food on the plate, please, Bill.

One minute to go.

Oh, my God, Bill.

Remember, at least one
of you is going home.

based on the replication
of Gordon's dish.

Oh, my God!

Ten, nine, eight,

- seven, six, five,
- Oh, my God.

four, three, two, one.

And stop. Hands in the air.

- Good job, guys!
- Oh, my God.

Great job, guys.

In tonight's challenge,
we asked you to recreate

Gordon's extremely
detailed dish

without a recipe.

My dish was

an amazing Yukon Gold
scaled...

halibut.

I knew it was halibut.

Underneath that was a fragrant
cauliflower couscous.

Around the outside was
caramelized sweet potatoes.

Matched with
a parsnip purée.

Garnished
with sugar snapped peas

and garlic flowers.

And then surrounding
that a vinaigrette.

We were asking you home cooks
to replicate

a three Michelin
starred dish.

Whoa

Now it's time to find out

just how close your plates
were to Gordon's.

Let's start off
with the youngest tonight.

Nathan, let's go.

This is my last shot
at redemption.

I barely made it by
in the last challenge

and I cannot be
in the bottom again

or I am for sure
going home.

You've just come out
of the bottom three

with a lacklust
potato dish.

Yes, we threw you
in the deep end.

Yes, we put you up against
trying to replicate

a three Michelin star dish.

However, I'm looking
for potential.

This looks...

You've just come out
of the bottom three

with a lacklust
potato dish.

This looks...

stunning.

Thank you, Chef.

- Nice job, Nathan.
- Really good.

Describe the dish.

I have for you a Yukon Gold
scaled halibut.

With cauliflower couscous
with olive oil vinaigrette sauce

and carrots
instead of sweet potatoes.

- Visually, it looks beautiful.
Let's get that right. - Thank you, Chef.

In terms of of the proportion
against my dish,

you've got the right amount
of couscous on there.

The grain is spot on.

Inside the couscous,
you've got what?

Um, capers, lemon zest,
dill and the cauliflower.

Nathan, it's good.

Fish, nice and moist.

Crispy potatoes.
Beautifully seasoned.

Got a few things wrong,
carrots aren't on there.

Needs a bit more sauce.

But had you got that right,
young man,

you would've nailed it,
100 percent.

I can guarantee you,
you're not going home tonight.

- Thank you very much, Chef.
- Great job.

What a comeback.

Go Nathan!

- How are you feeling?
- I'm feeling great, Chef.

You feeling emotional?

- Yes, Chef.
- Why?

You know, when I plated
that first dish,

I was really disappointed
with myself

earlier this evening.

Growing up
I was bullied a lot

for things like
being immature,

and it hit me that I was not gonna
leave this challenge

with the last words
being "immature."

So I wanted to come back.

Nathan,
if Wolfgang Puck

could see you now...

he would be as proud
as we are.

Thank you, Chef.

That vinaigrette,
so bright, so vibrant.

Right fish, right couscous.

Gordon Ramsay
has just said you got close

to his three
Michelin star dish.

What do you say now
to all those people

who say you're immature,
say you can't do it?

I say, they're wrong,
100 percent.

- I say they're wrong too.
- Thank you, Chef.

You really stepped it up.

- Nice job.
- Thank you very much, Chef.

Good job, Nathan.

Wow, what a start.

Next up, Bill.

Even though I grabbed
limited ingredients,

I know I got
the right fish.

I just hope
I executed properly.

- Bill,
- Yes, Chef.

describe the dish, please.

I have a Yukon Gold
encrusted halibut

on a bed of citrus couscous

with sweet potatoes
and peas.

I had pretty much
the ingredients.

Are you serious?
When you get an opportunity

to go into that
MasterChef pantry,

it is a chance for you
to show off.

It looks like you went
in there on a budget.

Why Israeli couscous?
When you tasted my dish,

did you honestly think
that was couscous?

- No purée?
- No purée.

- No sauce?
- No sauce.

Yes, you got
the right fish, granted.

But I'm only gonna judge you
on what you give me to eat.

- Yes, Chef.
- Come on, Bill.

Next up, Eric.

Yeah, go Eric!

All right, Eric.

Tonight, I have for you
a fingerling scaled halibut

over a white carrot couscous,

snap peas,
caramelized carrots

and a parsnip purée.

You got a nice color
on those potato scales.

The purée is spot on.

But your dish played
a little bit more to the sweeter notes.

Gordon used cauliflower
as his couscous,

and you used white carrot.

Definitely not perfect,

but technique-wise, we can see
the pursuit of finesse in your dish.

- Strong effort.
- Appreciate it, thank you.

- Good job, Eric!
- Good job, Eric!

Next up, David.

Yeah, David!

I have a Yukon Gold potato
scaled sea bass

with a cauliflower couscous,

carrots, parsnip purée,

sugar snap peas,

with a citrus fish stock
vinaigrette.

Fish was the wrong fish. Sea bass
instead of halibut, but nice cook on it.

Scales could be
a little bit more finessed.

Parsnip purée, nice job.

- Thank you.
- Not a lot of guys got that.

Next up, D'Andre, please.

Let's go.

The judges have to eat this dish

and I don't wanna
serve it to them.

I ran out of time and I know
I didn't put my best foot forward.

Walking down here
shaking your head

doesn't give Christina
and I much confidence.

Describe the dish, please.

We have a fingerling
crusted sea bass

with a cauliflower couscous,
caramelized carrots

and a cauliflower root
and white carrot purée.

What's the dribble
around the outside?

That was my vinaigrette, I didn't have time
to spoon it in the way that I wanted to.

I didn't have time to the tourné
the carrots. I don't know.

It wasn't even a carrot.

This was not
my best effort today.

The carrots
are like bullets.

Wrong fish,
but at least I thought

you would have
done it justice

and cooked it beautifully.

You're quite a cool,
vibrant young man.

So you've got a bit of style
and panache about you.

But I don't see it
on the plate.

Next up, Terry.

Go Terry!

You got it, dude!

Chef, I have Yukon Gold
crusted halibut

on top of a bed
of cauliflower couscous

garnished
with a sweet potato

and a squash purée.

Flavorwise,
it's light, it's bright.

Nice seasoning
in the potatoes.

The sweet potato,
I would love to see them

glazed just a little bit more
of that butter in the pan.

But it shows everything
we were looking for,

technique, flavor, potential.

Thank you, Chef.

Does your family know
you can cook like this?

Um, no, I have never
cooked anything

that spectacular
for them.

But what I wanna do is hang up my
handyman belt definitely

and open up a restaurant.

Good, because you aren't
going anywhere

with a dish like this.

- Oh, thank you guys.
- Nice job.

Thank you, Chef.

Good job, Terry!

- Dan, let's go.
- All righty.

I've never cooked anything this
complicated in my life.

But I've got
a college degree,

I'm one of the best
students here.

I mean,
I can't screw this up.

Chefs, I don't think
I nailed it,

but I do think I did
a pretty good job.

Dan, you may
wow the ladies

and flash your teeth,
your smile,

but that doesn't
really work for me.

We have a lot of pressure
on our shoulders

to find America's
next MasterChef.

And that...

just looks like fish

sat on a frat party
bag of puke.

- Dan.
- All righty.

Let's go.

Chefs, I don't think
I nailed it,

but I do think I did
a pretty good job.

Dan,
that looks terrible.

Describe your mess.

I made a pan seared
and roasted halibut,

with Yukon Gold potatoes,

cauliflower couscous,

cauliflower purée

and butter glazed
sweet potatoes.

You got the fish right.
Cauliflower right.

And then you go
and screw it up

by throwing a liter
of stock on there.

It looks like you've
[bleep] on my plate.

It does.

It's not funny.

I hope you're not here
as some kind of goofball.

It actually tastes
better than it looks.

- But are you serious
about this competition? - Yes.

You're not taking
it seriously enough.

Because that scares
the crap out of me.

Thank you.

I'm looking at this
as a life lesson.

I wanna show America
that I'm serious.

Just 'cause I'm a frat guy
doesn't mean I can't cook.

All right, guys,
some of you

really impressed
us tonight.

There were two particularly
stunning dishes.

The first home cook
showed us great technique.

with his gigantic hands.

- Terry!
- Big T!

But the winning
dish tonight...

- Nathan.
- Oh, my gosh!

Thank you, Chef.

Both of you will now
become captains

in our next
big team challenge.

Congratulations
to you both.

- Well done.
- Thank you.

Now, I've got
some bad news.

At least one person
will be leaving

the MasterChef
kitchen tonight.

The first home cook,

please come down
to the front.

Bill.

The old saying, "if you can't stand
the heat, get out of the kitchen."

This might be the day

that I'm gonna have
to get out of the kitchen.

But maybe I can
squeeze by this.

The second disappointment,

D'Andre.
Make your way down here.

Two very different
home cooks.

Bill, 62,
from Pauma Valley, California.

D'Andre, 25,
from Las Vegas.

Bill,
you were lost tonight.

And you can't go missing,

especially not
in an elimination challenge.

D'Andre,
your plate was devoid

of potential and finesse.

That's something
that we expect of you

every single day
that you're in this kitchen.

D'Andre,
please step forward.

Tonight, D'Andre,
you tell me,

are you staying
or are you going?

I feel like I was born
to be here.

I feel like I can do better
because I know I've done better.

- I've--
- Cut the [bleep].

Sure.

Are you staying
or are you going?

I'm staying, Chef.

D'Andre,

that's the only thing
you got right tonight.

Back to your station.

I feel like the luckiest person

in the world.

Going forward,
I have to make sure

that I shine and perform
under pressure.

Bill, you may be
a sweet guy,

but you are dead set
in your old ways.

- Yes, Chef.
- And you know what they say.

You can't teach
an old dog new tricks.

Please, take off your apron.

And exit
the MasterChef kitchen.

- It's been great.
- Thank you, Bill.

Good night.

I came here to prove that
no matter how old you are,

if you have a passion
for something,

you have to pursue it.

See you guys,
I love you guys.

- Bye, Bill.
- Love you, Bill.

Love you.

I was given the opportunity
to pursue that passion

and MasterChef has
really opened my eyes

to what is available,
even for a guy my age.

Thank you.

Next week,
wedding bells are ringing.

Nick Nappi is getting married.

Make this day
a day to remember.

Yes, chef!

The top 18 face
the biggest challenge...

Come on!

...of their lives.

- Gotta bring it down
a little bit. - Do you wanna wear this?

- But the commitment
gives some home cooks... - Oh, my God.

- Move, move.
- ...cold feet.

- Nathan!
- Nathan, stop!

- And the celebration
may end... - Smell that.

- ...before it begins.
- It's raw.

We're about to screw
the wedding.

I'm done.

Sync & corrections: Ajvngou
www.addic7ed.com