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Narrator: Previously on MasterChef...
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Oohh!
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You all will have ingridients
from your home states.
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The first mystery box of the season...
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sent three home cooks...
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Syd, you didn't
use your time wisely.
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Sal, it was inedible.
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Alecia, totally failed.
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into a high-stakeselimination test...
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00:00:20,515 --> 00:00:21,781
- Whoo!
- Go, guys. Let's go!
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where Sal...
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Too bad
you cooked it medium
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instead of medium-rare.
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and Syd...
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It's lacking seasoning.
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The sauce is broke.
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...saw their MasterChef dream
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come to an end.
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Tonight...
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- Crabs!
- ( cheering )
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a Gordon Ramsaymaster class...
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Oh, my gosh. Wow.
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I have no idea
how I'm gonna do this.
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leaves the top 22...
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- Oh!
- ( squeals )
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...shell-shocked.And...
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The is the reason
I gave you the pin.
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while some home cooksbreak out of their shell...
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- Pop! There we go.
- others...
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- Feel like I'm gonna faint.
- ...crack under the pressure.
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We hate to see people in our own
apron walking out the door.
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( cheering )
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Hey! Hey!
Yeah, we here, baby!
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- Whoo!
- We here!
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I'm one of the top 22
home cooks in America.
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I'm on cloud nine.I cannot be taken down.
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Yeah! We here!
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Something that I tell
my students every single day,
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is that if you put your mindto it, you can achieve it.
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I'm really feeling
that statement
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in the MasterChef kitchen
tonight.
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Welcome back, everybody.
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You are the best
22 home cooks in America.
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- Whoo!
- All right, guys,
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your next challenge is
what we call a skills test.
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- ( sighs )
- ( murmuring )
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Oh, no.
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Tonight is all
about one ingredient,
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and it's best
when it's 100% fresh.
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Tonight, you will all
have to work with...
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- ...crabs!
- ( cheering )
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Oh, my God,
it's freaking crabs.
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- I'm allergicto all shellfish...
- There you go.
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...but I'm gonna putall this fear behind me,
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and take
this challenge head on.
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Tonight, each of you will take
one of these Dungeness crabs,
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boil it, shuck it,
and break it down.
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- Oh, Lord.
- And if you've never
done it before,
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don't worry, because
I'm about to show you how.
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Being from Arizona, man,
we don't get crab very often.
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I'm a little scared,
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but Gordon fricking Ramsay
is gonna show us
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how to completely break down
a Dungeness crab.
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I'm beyond honored.
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First off, salt the water.
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Bring that up to a boil,
grab the crab, and in she goes.
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- 15 minutes.
- Okay.
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Undercooked, we're in trouble.
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You're not gonna release that
incredible meat from the shell.
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Once it's done,
hold it nice and firmly,
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and straight in to ice water.
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Submerge it in there,
and from there we take it out,
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and we start breaking it down.
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Take off the legs,
pull and twist.
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Twist off.
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Now, open up the purse.
Thumbs underneath.
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Lift that purse up there.
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- Wow.
- And then the body.
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Knife in.
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Now, over a tray,
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you get your thumb and you
flush out all this amazing crab,
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every little ounce of it.
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Now, for the legs.
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First cut here,
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and then open up the top
and the bottom.
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And then literally
slide your finger through.
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Beautiful. The secret is to get
these out nice and whole.
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Now, the claws--
twist, pull out the blade.
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Really important.
Then from there, knife.
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- Twist.
- Wow.
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Finger in, pop out
that beautiful claw.
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- Damn.
- And now we start
to present it.
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Get a touch of olive oil
and lightly brush your shell,
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and gently
go over those claws.
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The olive oil protects it
and stops it from going dry.
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Now, take your sweet meat.
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It is super delicious.
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The crab sits on top.
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Then start putting
the crab back together.
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Come around.
Finally, back legs on.
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And that is how a true
MasterChef dresses a crab.
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( cheers, applause )
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- You guys ready?
- All: Yes, Chef.
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Good. Let's go.
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Aarón: All right, guys,
so now it's your turn.
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So, please, reach in,
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grab a crab out of that tank,
and head back to your stations.
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- Okay.
- Come on up.
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- Get 'er done!
- Go, guys!
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Come on.
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( clamoring )
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- Oh, my God.
- ( cheering )
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- ( screaming )
- Okay. All right. All right.
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Oh. Damn, I gotta do it.
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All right,
this my boy right here.
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00:05:01,863 --> 00:05:04,831
Indian Cuisine,
in terms of the region
my parents are from,
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we're not really nearany bodies of water.
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So I never really had the chance
to experience crab.
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It always kind of
freaked me out.
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So today's skills test
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is really gonnabe a challenge for me.
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All right, guys, so you have
30 minutes to cook,
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get that crab meat out,
and displayed on that slate
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just like Gordon did.
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When your time is up,
if you got even close to Gordon,
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you will immediately move up
to the safety of the balcony.
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But if we decide you haven't
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removed enough meat
from the crab,
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or if we find shell
in amongst your crab meat,
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you will immediately
face elimination
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in the next challenge.
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- Aarón: Is everyone ready?
- All: Yes, Chef.
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Your 30 minutes start...
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00:05:44,672 --> 00:05:45,638
...now.
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Gotta get that water salty.
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- Make it taste
like the sea, Gerron.
- I know.
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This is a super restaurant-y,
professional skill set.
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- Yes.
- Are we asking too much
of these 22 contestants
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00:05:59,921 --> 00:06:02,655
at this point
in the competition?
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00:06:02,690 --> 00:06:04,724
( screeching )
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00:06:04,759 --> 00:06:06,526
The level this year
already is up there.
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In order to test
their ability,
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- this is a great skills test.
- ( screaming )
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- ( laughing )
- What are we looking for
in our next MasterChef?
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00:06:17,605 --> 00:06:19,505
Gordon:
We're looking for a quick
learner tonight.
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We're looking for someone who's
got great attention to detail,
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and also who's
respecting the product.
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00:06:22,544 --> 00:06:24,744
This whole competition
is about confidence,
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learning things that might be
a little bit scary to you,
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and adapting and overcoming.
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Hey. You got this.
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As a vegetarian
of over 10 years,
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I really wanted to show
that regardless of never
having eaten crab or meat,
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I can do just as well
as anybody else in here.
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So, I'm gonna get up on that
balcony today. You'll see.
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Come on.
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- Olusola,
how you doing, sweetie?
- I'm doing great.
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I don't have experience
cooking a crab live,
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but I'm gonna take
delicate care with the crab.
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I'm gonna do everything
that Chef Gordon Ramsay has
presented to me today.
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Everything is at stake.
I am not going back home
to drive a bus.
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Guys, we're halfway, okay?
15 minutes remaining.
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You should all be getting
your crabs out.
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Oh, he's fat.
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( sighs )
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Should be good,
should be good.
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Ooh, the ice!
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( groaning )
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Okay. I did it.
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Pop! There we go, baby.
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Tonight, the objective is
to maximize the yield
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in that amazing crab,
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and more importantly,
no shell across that meat.
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Come on.
No shell, no shell.
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I feel really good.
I'm from Iowa.
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So, it's not very common
that we have fresh crab,
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but watching Gordon, I think
he explained it really well.
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And I'm still in school.
I'm used to learning every day.
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So, I think that's definitely
an advantage.
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I'm trying to work clean
like Chef said,
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and just get it done.
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Last 10 minutes.
Here we go.
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Come out of there
for big papa.
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Come on. Work quickly.
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Faster, just faster.
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Come on, Ralph.
Pick it up.
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I'm feeling pretty confident.
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I've done a good job of,
I think,
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paying attention
to what Gordon said.
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I really made sure
there was no shells.
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The big thing in dentistry
is clean as you go,
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so we really wanna make sure
that we have a clean workspace.
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So, I really apply
the same skills to cooking
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when it comes to
cross-contamination,
being organized,
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and, you know, if you have
everything in place,
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and have a plan together,
you should succeed.
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I'm extremely comfortable
with crabs.
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At my mom's restaurant,
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we have a crab
and lobster bisque,
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so I'm breaking 'em
down every day.
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00:08:20,562 --> 00:08:21,527
You know, I've worked
with shellfish,
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oysters, clams, lobster.
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00:08:23,431 --> 00:08:24,797
I'm from Maine, so I'm not
gonna be eliminated today.
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I'm very comfortable
with this animal.
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- Gordon:
Five minutes remaining.
- ( groans )
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You've got less
than three minutes
to continue extracting,
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and spend the last
90 seconds on plating.
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Plenty of time. We good.
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00:08:35,543 --> 00:08:37,410
Ryan's doing this
like a pro.
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Aarón:
We're he's from in Houston,
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there's a lot of crab shacks
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all up the Gulf Coast
of Mexico.
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You gotta believe that
he's been exposed to this.
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00:08:43,718 --> 00:08:45,885
- Oh, God.
- Shanika is absolutely
trembling.
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00:08:45,920 --> 00:08:47,887
( sighs ) Open that up.
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00:08:47,922 --> 00:08:50,790
She's talking to herself.
You know, a nervous mumble.
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00:08:50,825 --> 00:08:52,825
Whoo!
I feel like I'm gonna faint.
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00:08:52,860 --> 00:08:55,595
- Get that meat out.
- Joe: Shanika is wearing
my apron,
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00:08:55,630 --> 00:08:56,729
but she's not working
confidently.
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00:08:56,764 --> 00:08:59,765
Show him why
you deserve to be here.
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00:08:59,801 --> 00:09:02,501
Farhan is finished.
He's standing by.
Look at that.
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00:09:02,537 --> 00:09:06,706
- Wow.
- I got a lot of damn meat
in that.
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00:09:06,741 --> 00:09:08,541
Gordon:
60 seconds remaining.
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00:09:08,576 --> 00:09:09,809
Let's go, guys.
Come on.
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00:09:09,844 --> 00:09:11,510
All right, face that way.
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00:09:11,546 --> 00:09:13,546
Aarón:
Immaculate presentations.
227
00:09:14,782 --> 00:09:16,649
Here we go.
Ten.
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00:09:16,684 --> 00:09:19,485
Judges:
Nine, eight, seven,
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00:09:19,520 --> 00:09:23,823
six, five, four, three,
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00:09:23,858 --> 00:09:26,425
- two, one.
- Gordon: And stop!
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00:09:26,461 --> 00:09:27,526
Hands in the air.
Well done.
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00:09:33,348 --> 00:09:36,182
Well done, everyone.
Tonight you all had 30 minutes
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00:09:36,217 --> 00:09:39,285
to break down that crab
just like Gordon did.
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00:09:39,320 --> 00:09:44,090
Now, to find out
who rises up to safety
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00:09:44,125 --> 00:09:48,094
and who will have to compete
for survival tonight.
236
00:09:48,129 --> 00:09:50,296
Let's take a closer look.
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00:09:58,373 --> 00:10:01,073
All right, Mark.
You're wearing Joe's apron.
238
00:10:01,109 --> 00:10:02,975
- How do you feel you did?
- I feel I did great.
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00:10:03,010 --> 00:10:04,310
I think I got more than enough
crab out of the shell.
240
00:10:04,345 --> 00:10:06,278
- Have you done this before?
- I have.
241
00:10:06,314 --> 00:10:08,047
Okay. The front claw--
242
00:10:08,082 --> 00:10:09,281
this one's a little
bit chewed up, sadly.
243
00:10:09,317 --> 00:10:11,150
Knife might've
gotten a little further
244
00:10:11,185 --> 00:10:12,351
into the claw
than necessary.
245
00:10:12,387 --> 00:10:14,153
Okay.
Let's take a look underneath.
246
00:10:14,188 --> 00:10:16,222
The good news is
all the pieces are intact.
247
00:10:16,257 --> 00:10:18,290
They've held their shape,
they're beautiful in color.
248
00:10:18,326 --> 00:10:21,127
- Thank you. Thank you.
- And you got
a very generous yield.
249
00:10:21,162 --> 00:10:23,362
- You are safe.
Please go up to the balcony.
- Thank you. Thank you.
250
00:10:23,398 --> 00:10:25,264
It couldn't be more
of a validating sentence
251
00:10:25,299 --> 00:10:28,067
for Chef Aarón to tell me
that I did a good job.
252
00:10:28,102 --> 00:10:30,136
- Pretty incredible.
- All that experience paid off,
253
00:10:30,171 --> 00:10:31,303
and balcony, here I come.
254
00:10:31,339 --> 00:10:33,172
Doing pretty good for
a 19-year-old from Maine.
255
00:10:35,309 --> 00:10:37,143
Aarón: So, Alecia,
you have my pin.
256
00:10:37,178 --> 00:10:38,277
I saw you get
a little squeamish
257
00:10:38,312 --> 00:10:40,179
when you took that
crab out of the water.
258
00:10:40,214 --> 00:10:42,014
- What was that all about?
- I don't do live things.
259
00:10:42,049 --> 00:10:44,016
- You eat crab often?
- I do.
260
00:10:44,051 --> 00:10:46,152
- Do you have a new
appreciation for crab now?
- Yes, I do.
261
00:10:46,187 --> 00:10:49,221
I gotta say, right off the bat,
I think it looks beautiful.
262
00:10:49,257 --> 00:10:53,058
I can't find one flaw
in those claws or legs,
263
00:10:53,094 --> 00:10:55,060
but let's see under the body.
264
00:10:55,096 --> 00:10:56,996
Well, the crab meat
is beautiful.
265
00:10:57,031 --> 00:10:59,131
It's glistening.
It's moist.
266
00:10:59,167 --> 00:11:00,332
So, you are out of
your comfort zone tonight,
267
00:11:00,368 --> 00:11:03,002
- Yes, Chef.
- and knocked out a crab
268
00:11:03,037 --> 00:11:05,271
that, I gotta say,
is pretty spectacular.
269
00:11:05,306 --> 00:11:08,073
- You're safe. So please
go up to the balcony.
- Thank you. Thank you.
270
00:11:08,109 --> 00:11:11,310
Oh, my goodness, it feels so
good to not be in elimination.
271
00:11:11,345 --> 00:11:13,012
Thank you.
272
00:11:13,047 --> 00:11:14,246
Even though crabs scare
the hell out of me,
273
00:11:14,282 --> 00:11:16,348
I was able to conquerthis challenge.
274
00:11:16,384 --> 00:11:18,083
This girl's on fire.
275
00:11:18,119 --> 00:11:21,086
Cesar, how many times
you done this before?
276
00:11:21,122 --> 00:11:22,288
- First time, Chef.
- Visually it looks beautiful.
277
00:11:22,323 --> 00:11:24,089
Love the fact
that it's all intact.
278
00:11:24,125 --> 00:11:26,258
You've got the knuckles out
of the claws as well.
279
00:11:26,294 --> 00:11:29,195
I didn't expect anyone to get
the knuckles out tonight
with such little time.
280
00:11:29,230 --> 00:11:32,031
And the yield underneath,
it's glistening,
281
00:11:32,066 --> 00:11:34,366
and it's quite bright
and it's white,
282
00:11:34,402 --> 00:11:36,068
so it means it's
cooked beautifully.
283
00:11:36,103 --> 00:11:37,203
Make your way up to the top.
Well done.
284
00:11:37,238 --> 00:11:39,038
- Thank you, Chef.
- Good job.
285
00:11:39,073 --> 00:11:41,040
I'm grateful
for my photographic memory.
286
00:11:41,075 --> 00:11:42,308
That is incredible.
287
00:11:42,343 --> 00:11:44,243
I've always beenan avid reader,
288
00:11:44,278 --> 00:11:46,045
and that's why
I teach English.
289
00:11:46,080 --> 00:11:48,247
It is easy for me
to remember plots, characters,
290
00:11:48,282 --> 00:11:51,317
and I was able to apply that
skill in today's challenge.
291
00:11:53,087 --> 00:11:55,020
- Farhan.
- Hello, Chefs.
292
00:11:55,056 --> 00:11:56,255
So, first of all,
five minutes to go,
293
00:11:56,290 --> 00:11:58,324
you were done,
standing there like that.
294
00:11:58,359 --> 00:12:01,260
- Yes, Chef.
- We never stand still
in any kitchen.
295
00:12:01,295 --> 00:12:03,295
As a future dentist,
that's one of the things
296
00:12:03,331 --> 00:12:05,264
that we really harp on,
is efficiency.
297
00:12:05,299 --> 00:12:08,267
- I love you finishing on time,
but not five minutes early.
- Yes, Chef.
298
00:12:08,302 --> 00:12:11,036
Let's have a closer look.
So, the claws,
299
00:12:11,072 --> 00:12:12,204
little bit chewed up
at the end there.
What happened there?
300
00:12:12,240 --> 00:12:13,305
I think I just got in there
with my scissors
301
00:12:13,341 --> 00:12:15,307
and I ended up stabbing it
a little bit.
302
00:12:15,343 --> 00:12:18,310
Underneath,
let's check it.
303
00:12:18,346 --> 00:12:21,013
Wait. What is that?
304
00:12:21,048 --> 00:12:22,314
Lights down, please.
305
00:12:27,121 --> 00:12:31,290
So the black light
will identify every
tiny fragment of shell.
306
00:12:33,261 --> 00:12:35,327
- This is what?
- A shell.
307
00:12:35,363 --> 00:12:39,131
A shell.
Just touch how sharp that is.
308
00:12:39,166 --> 00:12:41,233
- Like a razor blade.
- Do you know what that means
in our world?
309
00:12:41,269 --> 00:12:43,936
- A lawsuit.
- A lawsuit.
310
00:12:43,971 --> 00:12:47,106
You are not safe.
And a word of warning:
311
00:12:47,141 --> 00:12:50,042
when you have time
on your hands,
double check,
312
00:12:50,077 --> 00:12:53,112
- double check,
double check again.
- Yes, Chef.
313
00:12:53,147 --> 00:12:54,246
Oh, Farhan.
314
00:12:54,282 --> 00:12:56,115
Gordon pulls outthis black light,
315
00:12:56,150 --> 00:12:57,950
my heart sinks to my stomach.
316
00:12:57,985 --> 00:12:59,184
As a medical professional,
317
00:12:59,220 --> 00:13:01,020
I'm trying to make
people healthy.
318
00:13:01,055 --> 00:13:02,288
So for him to tell me
319
00:13:02,323 --> 00:13:04,023
that this potentiallycould harm someone
320
00:13:04,058 --> 00:13:05,157
or send them to the hospital,
321
00:13:05,192 --> 00:13:07,026
is just terrifying to me.
322
00:13:07,061 --> 00:13:09,061
- All right, Gerron.
- What's up, Chef?
323
00:13:09,096 --> 00:13:10,996
First things first.
You are wearing my pin.
324
00:13:11,032 --> 00:13:12,131
- Yeah.
- How was this challenge
for you?
325
00:13:12,166 --> 00:13:14,266
My first time working
with live crab.
326
00:13:14,302 --> 00:13:16,969
I just got in there
and just did my best at it.
327
00:13:17,004 --> 00:13:19,038
Looks pretty good.
The pieces are very, very big.
328
00:13:19,073 --> 00:13:20,239
Good yield.
329
00:13:20,274 --> 00:13:22,074
- I'm very impressed.
- Thank you, Chef.
330
00:13:22,109 --> 00:13:24,076
- Good job.
- Thank you.
331
00:13:24,111 --> 00:13:26,345
Wait. What's this?
332
00:13:26,380 --> 00:13:28,981
I'm unsure.
My crab was missing one leg,
333
00:13:29,016 --> 00:13:30,015
and I didn't wanna put
that one on the plate
334
00:13:30,051 --> 00:13:31,283
and make it look
unappetizing.
335
00:13:31,319 --> 00:13:33,319
Oh, my dear.
336
00:13:33,354 --> 00:13:35,988
Do you think that
that was a good decision?
337
00:13:36,023 --> 00:13:38,290
Um...
338
00:13:38,326 --> 00:13:41,160
I think that it was a great
decision for presentation.
339
00:13:42,263 --> 00:13:44,229
Yes, presentation is
all very important.
340
00:13:44,265 --> 00:13:48,067
The most important theme here
is that every speck
341
00:13:48,102 --> 00:13:50,102
of this crab is utilized.
342
00:13:50,137 --> 00:13:52,071
That kinda just shows me
where your head's at,
343
00:13:52,106 --> 00:13:53,305
maybe not completely
in the game.
344
00:13:53,341 --> 00:13:56,008
Gerron, for that reason,
you're not safe.
345
00:13:56,043 --> 00:13:57,042
Please stay
at your station.
346
00:13:58,279 --> 00:14:00,946
I mean, it looks horrible.
To be very honest,
347
00:14:00,982 --> 00:14:02,247
it's like a slap
in the face to the crab.
348
00:14:02,283 --> 00:14:04,316
This is absolutely terrifying.
349
00:14:04,352 --> 00:14:07,086
Lights down, please.
350
00:14:07,121 --> 00:14:08,320
- ( exhales )
- Joe: Ooh.
351
00:14:08,356 --> 00:14:10,990
Oh, dear, oh, dear.
352
00:14:11,025 --> 00:14:12,324
- That's a big one.
- Now we got freakingblack lights?
353
00:14:12,360 --> 00:14:14,326
- What's next? X-rays?
- Do you have any idea
354
00:14:14,362 --> 00:14:17,029
what would happen
to an individual's throat
if they swallowed that?
355
00:14:17,064 --> 00:14:18,297
It's just slashed.
356
00:14:18,332 --> 00:14:21,333
Ralph, the yield's off
and that's chewed up.
357
00:14:21,369 --> 00:14:24,336
That is riddled
with little bits of shell.
358
00:14:24,372 --> 00:14:26,305
Stephanie,
you are not going up
to the balcony.
359
00:14:26,340 --> 00:14:28,273
Darrick: I'm gettinga little nervous here,
360
00:14:28,309 --> 00:14:30,342
'cause I think I've gotall the shells out.
361
00:14:30,378 --> 00:14:32,111
Joe: That's a piece
of hard shell. Uh-oh.
362
00:14:32,146 --> 00:14:34,279
- Oh, come on.
- I checked with my hands.
363
00:14:34,315 --> 00:14:36,181
I didn't hear any shell,
I didn't feel any shell,
364
00:14:36,217 --> 00:14:37,316
I didn't see any shell.
365
00:14:37,351 --> 00:14:39,051
Aarón:
Oh, man.
366
00:14:39,086 --> 00:14:40,252
Did you hide some
in your pocket or what?
367
00:14:40,287 --> 00:14:42,054
- No, Chef.
- Darrick.
368
00:14:42,089 --> 00:14:46,225
So, hey! We're gonna see
how I'm gonna do here,
369
00:14:46,260 --> 00:14:47,993
and it's a little
nerve-racking.
370
00:14:48,029 --> 00:14:50,162
Can you lower the lights,
please?
371
00:14:52,033 --> 00:14:54,967
- Oh, no.
- Oh, wow.
372
00:14:55,002 --> 00:14:57,136
That's a big one.
That's like a razor blade.
373
00:14:57,171 --> 00:14:59,171
Darrick, I think you know
where you're heading.
374
00:14:59,206 --> 00:15:01,273
- Nowhere.
- Thank you, sir.
375
00:15:01,308 --> 00:15:04,309
That's a mistake
that is very costly.
376
00:15:04,345 --> 00:15:06,278
It could've cost me $250,000.
I don't know yet.
377
00:15:06,313 --> 00:15:10,249
But some of my competition isrising up to the next level.
378
00:15:10,284 --> 00:15:11,984
Juni,
you're a great student,
379
00:15:12,019 --> 00:15:13,318
and that's why
I gave you that pin,
380
00:15:13,354 --> 00:15:15,054
and that's exactly
what we're looking for.
381
00:15:15,089 --> 00:15:18,290
Chelsea, that is
a near-perfect execution.
382
00:15:18,325 --> 00:15:21,026
Congrats to Aarón
and congrats to you.
383
00:15:21,062 --> 00:15:23,028
- Good job. Head up.
- Thank you.
384
00:15:23,064 --> 00:15:25,197
- Ashley, you are safe.
- Get up those stairs,
385
00:15:25,232 --> 00:15:29,101
and reaffirm
why I gave you an apron.
386
00:15:29,136 --> 00:15:31,203
Joe: Shanika, how was
this challenge for you?
387
00:15:31,238 --> 00:15:33,272
It was really, really tough,
'cause I'm allergic to crabs.
388
00:15:33,307 --> 00:15:36,175
- You're allergic to crabs?
- And lobster.
389
00:15:36,210 --> 00:15:38,210
- You did all this while
you're allergic to crabs?
- That's why I was shaking.
390
00:15:38,245 --> 00:15:41,046
So that's what all the
hyperventilating was about.
391
00:15:41,082 --> 00:15:42,247
We were concerned.
392
00:15:42,283 --> 00:15:43,916
But I have to judge you
for what you did.
393
00:15:43,951 --> 00:15:45,184
You're absolutely right.
394
00:15:45,219 --> 00:15:48,187
I'm praying that there's
no shells in there.
395
00:15:48,222 --> 00:15:50,255
Oh, dear.
( sighs )
396
00:15:50,291 --> 00:15:53,225
- Ooh.
- Oh, no.
397
00:15:54,328 --> 00:15:56,095
Um...
398
00:16:02,580 --> 00:16:05,673
- You did all this while
you're allergic to crabs?
- That's why I was shaking.
399
00:16:05,753 --> 00:16:08,554
So that's what all the
hyperventilating was about.
400
00:16:08,589 --> 00:16:09,949
We were concerned.
401
00:16:10,029 --> 00:16:11,858
But I have to judge you
for what you did.
402
00:16:11,938 --> 00:16:14,393
You're absolutely right.
403
00:16:14,429 --> 00:16:16,429
I'm praying that there's
no shells in there.
404
00:16:17,498 --> 00:16:18,731
Oh, wow.
405
00:16:18,766 --> 00:16:20,399
That's not so bad.
406
00:16:20,435 --> 00:16:21,534
So you got some good yield.
407
00:16:21,569 --> 00:16:23,436
Nice and lumpy
on the crab meat.
408
00:16:23,471 --> 00:16:26,439
Shanika, I know you were
out of your comfort zone,
409
00:16:26,474 --> 00:16:29,575
and it's very apparent to us
and to me that you struggled.
410
00:16:29,610 --> 00:16:33,387
But the good news is
you did a good job.
411
00:16:33,423 --> 00:16:35,623
This is the reason
I gave you the pin,
412
00:16:35,658 --> 00:16:37,391
is this kind of resilience.
413
00:16:37,427 --> 00:16:38,626
You're safe.
Head up to the balcony.
414
00:16:38,661 --> 00:16:40,361
Whoo!
415
00:16:40,396 --> 00:16:42,430
I literally risked
my life today.
416
00:16:42,465 --> 00:16:46,333
My competitors know now that
I'm willing to risk anything
417
00:16:46,369 --> 00:16:47,435
to get that title.
418
00:16:47,470 --> 00:16:48,569
I didn't come to play.
419
00:16:48,604 --> 00:16:50,371
I came to slay.
420
00:16:50,406 --> 00:16:51,472
And I slayed that crab.
421
00:16:51,507 --> 00:16:52,606
Poor crab.
422
00:16:52,642 --> 00:16:54,642
To all of you up there
on the balcony,
423
00:16:54,677 --> 00:16:56,544
what an amazing job.
Well done.
424
00:16:56,579 --> 00:16:59,447
- Thank you, Chef.
- Thank you.
425
00:16:59,482 --> 00:17:04,418
But there was someone that had
an edge over everybody,
426
00:17:04,454 --> 00:17:05,453
and nailed every section,
427
00:17:05,488 --> 00:17:08,422
someone that was so meticulous,
428
00:17:08,458 --> 00:17:09,723
it was a dream performance.
429
00:17:09,759 --> 00:17:12,393
Congratulations, Chelsea.
430
00:17:12,428 --> 00:17:16,397
( cheers, applause )
431
00:17:16,432 --> 00:17:19,400
- Thank you.
- A perfect performance.
432
00:17:19,435 --> 00:17:21,569
You are a talent to watch,
young lady.
433
00:17:21,604 --> 00:17:23,404
- Great job.
- Thank you.
434
00:17:23,439 --> 00:17:25,573
For those of you still standing
behind your stations,
435
00:17:25,608 --> 00:17:29,443
your night is about
to get even tougher
436
00:17:29,479 --> 00:17:32,580
because your elimination
challenge starts right now.
437
00:17:32,615 --> 00:17:34,448
Everyone, please,
come on down.
438
00:17:34,484 --> 00:17:37,485
Going into this elimination
challenge, it sucks.
439
00:17:37,520 --> 00:17:39,487
- Let's go.
- This is a tough competition,
440
00:17:39,522 --> 00:17:41,422
but only the strong survive.
441
00:17:41,457 --> 00:17:44,525
Home cooks, tonight
you'll be replicating
442
00:17:44,560 --> 00:17:48,329
a version of a crab dish
prepared by
443
00:17:48,364 --> 00:17:51,398
one of the greatest
chefs that I know.
444
00:17:51,434 --> 00:17:53,634
Gordon Ramsay.
445
00:17:55,571 --> 00:17:57,438
Gordon: Tonight,
you're going to have to use
446
00:17:57,473 --> 00:18:00,341
the crab meat that
you extracted earlier,
447
00:18:00,376 --> 00:18:02,576
and turn it into
a faultless replication
448
00:18:02,612 --> 00:18:06,413
of my amazing crab Benedict.
449
00:18:07,683 --> 00:18:13,554
You all have to recreate
this exact masterpiece.
450
00:18:13,589 --> 00:18:17,358
Now, I'm gonna show you
how it's done.
451
00:18:17,393 --> 00:18:19,393
Buns, cast-iron pan,
lightly buttered,
452
00:18:19,428 --> 00:18:21,662
and get them in there
so they're nice and toasted.
453
00:18:21,697 --> 00:18:25,499
Right, hollandaise.
First off, water,
up to a rolling boil.
454
00:18:28,196 --> 00:18:30,096
Bowl in, egg yolks in.
455
00:18:30,131 --> 00:18:34,100
Now, we start whisking.
On the heat, 15 seconds.
456
00:18:34,135 --> 00:18:36,335
Off the heat.
457
00:18:36,371 --> 00:18:38,304
Next step, on.
458
00:18:38,339 --> 00:18:41,107
A little teaspoon
of your tarragon reduction in.
459
00:18:41,142 --> 00:18:44,310
And keep whisking,
really important.
460
00:18:44,345 --> 00:18:46,279
Now, slowly add your butter.
461
00:18:46,314 --> 00:18:48,381
One, two, three, stop.
462
00:18:48,416 --> 00:18:50,383
You can see the sauce
starting to thicken up.
463
00:18:50,418 --> 00:18:52,184
Now we start to season.
464
00:18:52,220 --> 00:18:54,387
Salt.
465
00:18:54,422 --> 00:18:57,056
From there, a little touch
of fresh lemon juice.
466
00:18:57,091 --> 00:18:59,158
Just squeeze
that lemon in there,
467
00:18:59,193 --> 00:19:02,428
and then pour that delicious,
rich hollandaise
468
00:19:02,463 --> 00:19:04,330
- into your ramekin.
- Wow.
469
00:19:04,365 --> 00:19:06,165
Now, poaching an egg.
470
00:19:06,200 --> 00:19:09,068
First of all, a touch of salt
into the water,
471
00:19:09,103 --> 00:19:11,162
and then a teaspoon
of vinegar.
472
00:19:11,197 --> 00:19:14,298
From there, crack the egg,
open it up into a cup.
473
00:19:14,334 --> 00:19:16,300
What we're gonna do now
is create a bit of a vortex.
474
00:19:16,336 --> 00:19:19,111
Spin the water round,
475
00:19:19,147 --> 00:19:20,179
and then
we drop the egg in there
476
00:19:20,214 --> 00:19:22,348
so it swirls round gently.
477
00:19:22,383 --> 00:19:25,284
It should take on average
90 seconds to two minutes
478
00:19:25,320 --> 00:19:27,186
to poach that egg beautifully.
479
00:19:27,221 --> 00:19:31,190
Now, the crab.
Salt and pepper.
480
00:19:31,225 --> 00:19:35,194
Drizzle of olive oil,
just a touch.
481
00:19:35,229 --> 00:19:36,429
From there, lemon zest.
482
00:19:36,464 --> 00:19:38,364
This is going to make it
really nice and vibrant.
483
00:19:38,399 --> 00:19:40,433
And then squeeze
your lemon juice in there.
484
00:19:40,468 --> 00:19:44,103
From there,
your fresh chives.
485
00:19:44,138 --> 00:19:47,273
Roll that around.
Don't overwork the crab.
486
00:19:47,308 --> 00:19:49,208
Now, we're ready for eggs.
487
00:19:49,243 --> 00:19:53,179
Lift up and then gently
place them on the towel.
488
00:19:53,214 --> 00:19:55,348
While it's just sitting there,
a light seasoning.
489
00:19:59,220 --> 00:20:01,187
- Beautiful poached eggs.
- Okay.
490
00:20:01,222 --> 00:20:03,356
Now, our muffins.
Beautifully toasted,
491
00:20:03,391 --> 00:20:05,324
and then
take your crab onto the bun.
492
00:20:05,360 --> 00:20:07,293
Now, very carefully,
493
00:20:07,328 --> 00:20:09,261
roll the egg into the spoon
494
00:20:09,297 --> 00:20:12,398
and sit it gently
onto the crab.
495
00:20:12,433 --> 00:20:15,401
Now, you take your hollandaise
and you coat it,
496
00:20:15,436 --> 00:20:18,237
almost like a nice brush
of varnish.
497
00:20:18,272 --> 00:20:20,139
No drips. Again,
498
00:20:20,174 --> 00:20:22,408
take your time, careful of
the pressure on the egg.
499
00:20:22,443 --> 00:20:27,380
And then finally,
a light dusting of paprika.
500
00:20:27,415 --> 00:20:30,216
And that's how you make
a delicious crab Benedict.
501
00:20:30,251 --> 00:20:32,084
But when we go in...
502
00:20:35,289 --> 00:20:37,189
...that is what
we're looking for.
503
00:20:37,225 --> 00:20:38,357
That's sexy.
504
00:20:38,393 --> 00:20:44,163
This is a deceptively
difficult dish,
505
00:20:44,198 --> 00:20:47,333
and a lot of components
that can go wrong.
506
00:20:47,368 --> 00:20:49,135
Please,
head to your stations.
507
00:20:49,170 --> 00:20:52,171
So I've never made
a crab Benedict before.
508
00:20:52,206 --> 00:20:53,372
I don't even think
I've ever eaten one.
509
00:20:53,408 --> 00:20:56,175
I've had an eggs Benedictafter work
510
00:20:56,210 --> 00:20:57,243
at two in the morningat the diner.
511
00:20:57,278 --> 00:21:00,179
And now I have to recreate
512
00:21:00,214 --> 00:21:02,381
Gordon Ramsay's crab Benedict.
513
00:21:02,417 --> 00:21:05,484
Awesome. Not really.
514
00:21:05,520 --> 00:21:09,188
Aarón:
You have in front of you
everything that you need
515
00:21:09,223 --> 00:21:13,159
to perfectly replicate
Chef Ramsay's crab Benedict.
516
00:21:14,462 --> 00:21:16,429
Joe:
Oh, and one more thing.
517
00:21:16,464 --> 00:21:20,232
If you think the odds
of going home tonight
are one in nine,
518
00:21:20,268 --> 00:21:22,368
you're wrong.
519
00:21:22,403 --> 00:21:25,271
- Two of you
are going home tonight.
- Oh, my God.
520
00:21:25,306 --> 00:21:28,274
Your odds of survival
just got worse.
521
00:21:28,309 --> 00:21:32,211
Your 30 minutes starts... now.
Let's go.
522
00:21:32,246 --> 00:21:34,079
Let's get it, let's get it.
523
00:21:34,115 --> 00:21:36,148
Aarón:
Remember how Chef Ramsay
did it, guys. Come on.
524
00:21:38,152 --> 00:21:39,452
In general,
everybody did a great job.
Let's get that right.
525
00:21:39,487 --> 00:21:42,188
- Yeah.
- Those up on the balcony?
Spectacular.
526
00:21:42,223 --> 00:21:45,090
- The nine down here,
not so good.
- Oh, my God.
527
00:21:45,126 --> 00:21:48,127
Look, I don't know how
to poach no egg, but I'm finna
make it happen today.
528
00:21:48,162 --> 00:21:51,363
So what is the difficulty
in assembling this
crab hollandaise?
529
00:21:51,399 --> 00:21:54,166
- Where can you go wrong?
- There's three big components.
530
00:21:54,202 --> 00:21:56,469
The first one, of course,
is the hollandaise,
the mother of all sauces.
531
00:21:56,504 --> 00:22:00,105
That is a delicate, difficult,
dainty sauce to make.
532
00:22:00,141 --> 00:22:02,107
The second big one is
the seasoning on that crab.
533
00:22:02,143 --> 00:22:04,210
- Just a little bit.
- And then, of course,
534
00:22:04,245 --> 00:22:05,344
the third one
is the poaching of the egg.
535
00:22:05,379 --> 00:22:10,449
Seven minutes gone.
23 minutes remaining.
536
00:22:10,485 --> 00:22:14,153
We had just thought one was
going home at first, but then
they kinda surprised us.
537
00:22:14,188 --> 00:22:17,256
I haven't felt this much
pressure since I've taken
boards for optometry school.
538
00:22:17,291 --> 00:22:20,125
Whoa.
539
00:22:20,161 --> 00:22:21,494
I've never made eggs Benedict
before in my life.
540
00:22:21,529 --> 00:22:24,129
In Arizona, my wife likes
her eggs scrambled.
541
00:22:24,165 --> 00:22:26,298
She doesn't like yolks.
So these are definitely
542
00:22:26,334 --> 00:22:28,200
the most important eggs
I've ever cooked.
543
00:22:28,236 --> 00:22:30,302
With two people going home,
I gotta make sure
that I nail this.
544
00:22:30,338 --> 00:22:32,137
I ain't going home.
545
00:22:32,173 --> 00:22:34,106
- Whip it, Ralph. Whip it.
- Got this, yo.
546
00:22:34,141 --> 00:22:36,208
- Ralph. How you doing?
- How's it going, Chef?
547
00:22:36,244 --> 00:22:38,210
I'm doing great.
We're getting this
hollandaise going.
548
00:22:38,246 --> 00:22:40,246
- Have you ever made
hollandaise before?
- I made it once,
549
00:22:40,281 --> 00:22:42,181
- but I know how good
hollandaise tastes, so--
- Good.
550
00:22:42,216 --> 00:22:43,282
Have you toasted
the muffin yet?
551
00:22:43,317 --> 00:22:45,117
Oh, of course, yes, sir.
Not yet.
552
00:22:45,152 --> 00:22:47,253
Now-- multitask.
You're standing
in front of the pan.
553
00:22:47,288 --> 00:22:49,188
Slice that in half,
get it in there.
554
00:22:49,223 --> 00:22:51,123
- Yes, sir.
- You are here for a reason,
555
00:22:51,158 --> 00:22:52,157
because Joe believed in you.
556
00:22:52,193 --> 00:22:53,292
Snap into it
and get a grip a little bit.
557
00:22:53,327 --> 00:22:55,160
- Okay?
- Yes, sir.
558
00:22:55,196 --> 00:22:57,263
Just over 20 minutes
remaining.
559
00:22:57,298 --> 00:23:00,099
Hollandaise should
be halfway made.
560
00:23:00,134 --> 00:23:01,433
Ryan, first of all,
how you feeling?
561
00:23:01,469 --> 00:23:03,369
Pretty good, Chef.
I'm definitely trying
to redeem myself
562
00:23:03,404 --> 00:23:05,304
- from that last mistake.
- Yeah.
563
00:23:05,339 --> 00:23:07,139
- What are you worried
about with this one?
- Nothing.
564
00:23:07,174 --> 00:23:09,475
Hollandaise is a classic
staple in our brunch.
565
00:23:09,510 --> 00:23:12,177
We actually do a brunch
at the spot I play at
on Sundays.
566
00:23:12,213 --> 00:23:14,179
- So you know this inside out?
- Yes, sir.
567
00:23:14,215 --> 00:23:15,414
- Are you staying
or you going?
- I'm staying, Chef.
568
00:23:15,449 --> 00:23:17,149
- Let's go.
- Thank you, Chef.
569
00:23:19,253 --> 00:23:20,352
- Samantha.
- Yes?
570
00:23:20,388 --> 00:23:22,321
So, you pick up a lot
of your sorority sisters
571
00:23:22,356 --> 00:23:24,156
- after long nights out, right?
- Yes.
572
00:23:24,191 --> 00:23:26,158
Do you guys have
eggs Benedict late at night?
573
00:23:26,193 --> 00:23:27,326
Have you made this before?
574
00:23:27,361 --> 00:23:29,328
I have not made it
for my sorority sisters.
575
00:23:29,363 --> 00:23:32,197
It's not something really
that sorority sisters
ask for at 2 AM.
576
00:23:32,233 --> 00:23:35,134
- Usually they want nachos.
- Yeah, of course.
577
00:23:35,169 --> 00:23:36,335
But I feel confident
in my ability
578
00:23:36,370 --> 00:23:39,104
to make a hollandaise
and poaching eggs.
579
00:23:39,140 --> 00:23:40,439
- All right.
- Good luck.
580
00:23:40,474 --> 00:23:42,241
- Thank you.
- Gordon: We are halfway.
581
00:23:42,276 --> 00:23:44,209
15 minutes remaining.
582
00:23:44,245 --> 00:23:45,444
Just get that
on that warm water.
583
00:23:45,479 --> 00:23:47,146
There we go, there we go.
584
00:23:47,181 --> 00:23:49,214
- Gerron, how you feeling?
- Yes, Chef.
585
00:23:49,250 --> 00:23:51,350
- I'm good, Chef. I'm good.
- Have you made
hollandaise before?
586
00:23:51,385 --> 00:23:53,218
I have never made
hollandaise sauce.
587
00:23:53,254 --> 00:23:54,320
Have you poached eggs before?
588
00:23:54,355 --> 00:23:56,121
I have never
poached eggs before.
589
00:23:56,157 --> 00:23:58,123
- Really?
- Chef, I'm from the hood.
590
00:23:58,159 --> 00:23:59,458
We don't really do
the poached eggs in the hood.
591
00:23:59,493 --> 00:24:01,160
How do you do 'em
in the hood?
592
00:24:01,195 --> 00:24:02,227
We fry 'em hard.
We fry 'em hard.
593
00:24:02,263 --> 00:24:04,163
Were you watching
carefully?
594
00:24:04,198 --> 00:24:05,464
- I was.
- Good. Poach those eggs
beautifully.
595
00:24:05,499 --> 00:24:08,100
- Multitask. Good luck.
- Thank you, Chef.
596
00:24:11,272 --> 00:24:14,106
- Farhan. So, eggs Benedict is
something that's very classic.
- Sir.
597
00:24:14,141 --> 00:24:16,408
- Have you made
and had this dish before?
- No.
598
00:24:16,444 --> 00:24:18,277
Growing up
traditional Indian,
599
00:24:18,312 --> 00:24:19,478
we don't eat food
like this at home.
600
00:24:19,513 --> 00:24:21,246
Benedict is usually made
with bacon and ham.
601
00:24:21,282 --> 00:24:22,348
I don't eat any pork.
602
00:24:22,383 --> 00:24:24,116
Two people are going home
tonight.
603
00:24:24,151 --> 00:24:26,118
- Are you gonna be one of them?
- No, Chef.
604
00:24:26,153 --> 00:24:27,386
- You've picked me
to be on your--
- Got your apron on.
605
00:24:27,421 --> 00:24:29,288
on your team,
and I wanna make you proud.
606
00:24:29,323 --> 00:24:31,056
- All right. Good luck.
- Thank you.
607
00:24:31,092 --> 00:24:33,125
Gordon:
10 minutes remaining.
608
00:24:33,160 --> 00:24:35,127
Hollandaise should be finished,
crab beautifully seasoned.
609
00:24:35,162 --> 00:24:37,229
I like the way
this one looks, man.
610
00:24:37,264 --> 00:24:39,098
That ain't right.
That ain't right.
611
00:24:39,133 --> 00:24:41,100
- I gotta do another one.
- You got it, Lulu.
612
00:24:41,135 --> 00:24:44,061
- ( bleep ) up one egg.
- Olusola's eggs are
all over the place.
613
00:24:44,096 --> 00:24:45,396
- Aarón: You can see the
pressure is getting to her.
- ( Olusola groans )
614
00:24:45,431 --> 00:24:48,165
- Let's go, Lulu.
- Come on.
615
00:24:48,200 --> 00:24:50,275
- Oh, my God.
- ( groans )
616
00:24:50,311 --> 00:24:53,070
- Egg keeps splitting, man.
- What is she doing?
617
00:24:53,105 --> 00:24:55,447
- She's on her fifth egg.
- I don't know about this one.
618
00:25:02,390 --> 00:25:04,289
Shanika:
Olusola, come on.
619
00:25:04,325 --> 00:25:06,258
I have to get a perfect egg
or I'm going home.
620
00:25:06,293 --> 00:25:08,394
Olusola, like,
what are you doing?
621
00:25:08,429 --> 00:25:11,363
Use the egg that you have andget that hollandaise finished.
622
00:25:11,399 --> 00:25:13,332
She might not get it done.
623
00:25:13,367 --> 00:25:15,192
It does not look good
for Olusola right now.
624
00:25:18,299 --> 00:25:20,272
My eggs ain't right.
625
00:25:25,622 --> 00:25:27,321
Gordon:
Hollandaise should
be finished.
626
00:25:27,357 --> 00:25:28,589
Shanika:
Olusola, come on.
627
00:25:28,625 --> 00:25:30,358
I have to get a perfect egg
or I'm going home.
628
00:25:30,393 --> 00:25:31,492
Gordon:
What is she doing?
629
00:25:31,527 --> 00:25:33,494
She's on her fifth egg.
630
00:25:33,529 --> 00:25:36,330
- Right, young lady,
how you feeling?
- Nervous as hell.
631
00:25:36,366 --> 00:25:38,366
I tried several eggs
and I couldn't get it right,
632
00:25:38,401 --> 00:25:39,467
- but I'm gonna get it.
- Good.
633
00:25:39,502 --> 00:25:40,568
Make sure
you poach those eggs
634
00:25:40,603 --> 00:25:43,304
- perfectly, okay?
- Yes, Chef.
635
00:25:43,339 --> 00:25:45,339
- Now, hollandaise,
have you made it before?
- Yes, Chef, I have.
636
00:25:45,375 --> 00:25:46,540
Just gotta get
these eggs together.
637
00:25:46,576 --> 00:25:48,276
You only need
enough hollandaise
638
00:25:48,311 --> 00:25:49,577
- to cover two eggs.
- Okay.
639
00:25:49,612 --> 00:25:51,545
So don't spend
too long making it.
640
00:25:51,581 --> 00:25:53,281
- You got this?
- I got this.
641
00:25:53,316 --> 00:25:54,515
- Let's go.
- Thank you.
642
00:25:54,550 --> 00:25:57,285
- Go, go, go.
- Come on, "Chef-phanie!"
643
00:25:57,320 --> 00:25:58,419
So, Stephanie, you're
a bartender from New Jersey.
644
00:25:58,454 --> 00:25:59,620
- Yes. Yes.
- Work late nights.
645
00:25:59,656 --> 00:26:01,489
Are you a brunch gal
that goes out that next day?
646
00:26:01,524 --> 00:26:02,623
I'm absolutely a brunch gal,
sometimes after work.
647
00:26:02,659 --> 00:26:04,592
- Oh, really? Cool.
- Yes.
648
00:26:04,627 --> 00:26:06,260
So have you made this dish
for friends and family before?
649
00:26:06,296 --> 00:26:07,595
I've never made
an eggs Benedict before.
650
00:26:07,630 --> 00:26:08,629
- Really?
- This is my first time.
651
00:26:08,665 --> 00:26:10,631
- You're on Gordon's team.
- I am.
652
00:26:10,667 --> 00:26:12,533
I'm a little nervous,
but I think I'm gonna
pull it through.
653
00:26:12,568 --> 00:26:14,468
- So, hollandaise.
That's it all right there?
- Yes.
654
00:26:14,504 --> 00:26:16,304
- Seems a little light,
isn't it?
- Yeah.
655
00:26:16,339 --> 00:26:17,605
- Make sure you have
the right consistency.
- Yes, Chef.
656
00:26:17,640 --> 00:26:20,374
Good luck.
657
00:26:20,410 --> 00:26:22,476
Gordon:
Eight minutes remaining.
Eggs should be poached.
658
00:26:22,512 --> 00:26:24,245
This is like a proper
restaurant pick up.
659
00:26:24,280 --> 00:26:25,579
I mean, we're really
raising the level.
660
00:26:25,615 --> 00:26:27,581
So who's looking
good out there
that we've talked to?
661
00:26:27,617 --> 00:26:29,350
Ryan's looking super nice.
662
00:26:29,385 --> 00:26:30,551
I mean, that guy's cooking
with a vengeance.
663
00:26:30,586 --> 00:26:32,486
- You got it, Ryan.
- No doubt. No doubt, baby.
664
00:26:32,522 --> 00:26:33,554
Who really worries you
out there?
665
00:26:33,589 --> 00:26:36,590
- Gerron and Ralph.
- Oh, my God.
666
00:26:36,626 --> 00:26:38,492
I think they're gonna be
in the danger zone.
667
00:26:38,528 --> 00:26:40,594
Seriously, I don't think
it's in their wheelhouse.
668
00:26:40,630 --> 00:26:44,565
Two minutes remaining.
You've got to start finishing.
669
00:26:44,600 --> 00:26:46,600
- Crunch time, y'all.
- Taste everything, y'all.
670
00:26:46,636 --> 00:26:48,569
Just keep moving.
671
00:26:48,604 --> 00:26:50,571
60 seconds remaining.
672
00:26:50,606 --> 00:26:52,340
Hollandaise should be
going on now.
673
00:26:52,375 --> 00:26:54,542
- Keep moving.
- Let's go, guys.
674
00:26:54,577 --> 00:26:56,410
Come on! Don't give up.
675
00:26:56,446 --> 00:27:00,414
Judges:
Ten, nine, eight, seven, six.
676
00:27:00,450 --> 00:27:04,418
- Beautiful.
- Five, four, three, two, one.
677
00:27:04,454 --> 00:27:08,322
Gordon:
And stop, hands in the air.
Oh, man, what a night.
678
00:27:08,358 --> 00:27:10,324
- Great job, guys.
- Well done, all of you.
679
00:27:10,360 --> 00:27:12,560
It's time to see who has cooked
for their last time
680
00:27:12,595 --> 00:27:16,464
inside this
incredible kitchen.
681
00:27:16,499 --> 00:27:18,632
Joe:
Remember, two of you
will be going home tonight.
682
00:27:18,668 --> 00:27:21,369
Gordon:
First up, it's from
the home cook
683
00:27:21,404 --> 00:27:22,436
that Joe gave an apron to.
684
00:27:22,472 --> 00:27:24,505
Ralph, let's go, please.
685
00:27:24,540 --> 00:27:26,340
This dish was
definitely harder than
I thought it was gonna be.
686
00:27:26,376 --> 00:27:28,409
I'm feeling nervousabout my hollandaise,
687
00:27:28,444 --> 00:27:29,510
because if you mess uphollandaise
688
00:27:29,545 --> 00:27:31,479
on an eggs Benedict,
689
00:27:31,514 --> 00:27:33,581
you might as well not call it
an eggs Benedict.
690
00:27:33,616 --> 00:27:36,217
Okay.
691
00:27:36,252 --> 00:27:37,485
How many times
you poached eggs before?
692
00:27:37,520 --> 00:27:39,320
I poached it,
like, two or three times.
693
00:27:39,355 --> 00:27:41,455
You know,
in the Filipino culture,
694
00:27:41,491 --> 00:27:43,257
usually they come
a little hard.
695
00:27:43,292 --> 00:27:45,526
But I made sure it was, like,
two minutes and it was out,
696
00:27:45,561 --> 00:27:46,560
so the thing's gonna be runny.
697
00:27:46,596 --> 00:27:48,562
Let's find out.
698
00:27:51,367 --> 00:27:54,402
- Come on, Ralph.
- They are.
699
00:27:54,437 --> 00:27:56,337
- Beautiful.
- Yes. Yes.
700
00:27:56,372 --> 00:27:57,571
Second one.
701
00:28:00,443 --> 00:28:02,576
Again, beautiful.
702
00:28:03,613 --> 00:28:05,513
Ralphie boy.
703
00:28:05,548 --> 00:28:07,548
A thin lining
of the egg white set,
704
00:28:07,583 --> 00:28:10,351
encasing that amazing eruption
705
00:28:10,386 --> 00:28:13,354
of glossy, delicious,
warm egg yolk.
706
00:28:13,389 --> 00:28:16,590
Now, how did you
toast the muffin?
707
00:28:16,626 --> 00:28:18,592
I toasted it with just
a little bit of butter
in the cast-iron.
708
00:28:20,596 --> 00:28:23,397
It's delicious.
709
00:28:23,433 --> 00:28:25,332
Crab's seasoned beautifully,
eggs cooked lovely.
710
00:28:25,368 --> 00:28:27,435
Great toast on the muffin.
711
00:28:27,470 --> 00:28:30,204
Hollandaise is absolutely
spot-on.
712
00:28:30,239 --> 00:28:31,405
I'm seriously impressed.
713
00:28:31,441 --> 00:28:33,340
Thank you.
714
00:28:33,376 --> 00:28:36,210
- Good job, Ralph.
- Good, Ralph.
715
00:28:36,245 --> 00:28:39,213
Joe:
The home cook Gordon Ramsay
gave an apron to,
716
00:28:39,248 --> 00:28:40,548
Stephanie, please,
bring your dish up.
717
00:28:40,583 --> 00:28:42,516
My experience with eggs
is very limited,
718
00:28:42,552 --> 00:28:45,586
because, unfortunately,my son A.J. is allergic.
719
00:28:45,621 --> 00:28:48,355
But I feel like
I did a pretty good job
on my crab Benedict.
720
00:28:48,391 --> 00:28:50,524
I got every elementon the dish,
721
00:28:50,560 --> 00:28:51,592
so I feel like
I have a fighting chance.
722
00:28:54,630 --> 00:28:56,564
Talk to me.
723
00:28:56,599 --> 00:28:59,266
- Was this a difficult
challenge for you?
- Yes.
724
00:28:59,302 --> 00:29:01,602
Considering that
Chef Gordon is the person
that gave me my apron,
725
00:29:01,637 --> 00:29:05,339
I wanted to make sure
that I executed properly.
726
00:29:05,374 --> 00:29:06,474
Let's see how
the eggs are cooked.
727
00:29:09,312 --> 00:29:10,611
All right, so it seems you
cooked your eggs properly.
728
00:29:13,616 --> 00:29:17,618
The crab is flavorful,
but...
729
00:29:17,653 --> 00:29:20,421
it's not a sauce.
730
00:29:20,456 --> 00:29:22,523
The problem here,
this is not a hollandaise.
731
00:29:22,558 --> 00:29:23,624
That's clarified butter,
732
00:29:23,659 --> 00:29:26,627
so your hollandaise
is broke.
733
00:29:26,662 --> 00:29:29,363
- You didn't bind it.
- Damn.
734
00:29:29,398 --> 00:29:31,532
You work as a bartender,
so as you know,
735
00:29:31,567 --> 00:29:34,602
someone who's
involved in mixology,
every component matters.
736
00:29:34,637 --> 00:29:37,404
Here we're missing one
of the three major components.
737
00:29:37,440 --> 00:29:40,407
Sorry, Stephanie.
738
00:29:42,612 --> 00:29:44,645
Head up, head up, head up.
739
00:29:44,680 --> 00:29:46,614
Next up, Farhan, please.
Let's go.
740
00:29:46,649 --> 00:29:49,517
For me, this is a shot
at redemption.
741
00:29:49,552 --> 00:29:51,519
I'm representingAarón Sánchez on my apron,
742
00:29:51,554 --> 00:29:53,454
and I really wanna show him
743
00:29:53,489 --> 00:29:54,588
that I can redeem myself,
744
00:29:54,624 --> 00:29:56,524
learn from my mistakes,
745
00:29:56,559 --> 00:29:58,459
and be a good studentalong the way.
746
00:29:58,494 --> 00:30:00,561
It was good to see you
maximizing across
the 30 minutes,
747
00:30:00,596 --> 00:30:03,397
not standing there
with a cup of tea
with five minutes to go.
748
00:30:03,432 --> 00:30:04,632
I was really
embarrassed earlier
749
00:30:04,667 --> 00:30:06,333
that I didn't pay
attention to detail,
750
00:30:06,369 --> 00:30:07,468
especially
when I had extra time.
751
00:30:07,503 --> 00:30:11,305
Okay, young man. Eggs.
752
00:30:11,340 --> 00:30:13,307
- Confident?
- I feel pretty good.
753
00:30:13,342 --> 00:30:15,509
I actually made a third egg.
So I picked the best.
754
00:30:15,545 --> 00:30:17,344
Let's get in there.
755
00:30:28,611 --> 00:30:31,245
Let's get in there.
756
00:30:37,253 --> 00:30:39,287
Eggs are poached
beautifully.
757
00:30:39,322 --> 00:30:41,455
- Thank you, Chef.
- Nice job.
758
00:30:41,491 --> 00:30:43,291
Little heavy-handed
on the old paprika there.
759
00:30:43,326 --> 00:30:44,458
Yeah,
I was running out of time
760
00:30:44,494 --> 00:30:45,493
and I wanted to make sure
I got it on there,
761
00:30:45,528 --> 00:30:47,328
but I was a little
heavy-handed.
762
00:30:47,363 --> 00:30:48,529
Eggs are delicious.
763
00:30:48,565 --> 00:30:51,399
Crab, seasoned, fragrant
with the lemon zest.
764
00:30:51,434 --> 00:30:54,335
Hollandaise, rich.
You've nailed that.
765
00:30:54,370 --> 00:30:57,238
So, you got all the basics
done beautifully,
766
00:30:57,273 --> 00:30:58,306
but the simplest thing
you've done wrong.
767
00:30:58,341 --> 00:31:00,308
Too heavy-handed
on the spice.
768
00:31:00,343 --> 00:31:02,243
I know you're a spice boy,
and I get all that,
769
00:31:02,278 --> 00:31:05,313
but, you know,
you're cooking for the judges,
770
00:31:05,348 --> 00:31:07,348
- and you're cooking
for survival.
- Yes, Chef.
771
00:31:07,383 --> 00:31:09,283
So it's just a tap.
I'd rather have less than more.
772
00:31:09,319 --> 00:31:11,319
- Thank you.
- Thank you, Chef.
773
00:31:15,491 --> 00:31:17,491
The next home cook,
please step up, Gerron.
774
00:31:17,527 --> 00:31:19,493
I am a nervous wreck.
775
00:31:19,529 --> 00:31:22,330
I feel like I'm going
for a final exam.
776
00:31:22,365 --> 00:31:24,265
My presentation is not there,
777
00:31:24,300 --> 00:31:27,335
but I'm hoping that the tasteof my crab Benedict
778
00:31:27,370 --> 00:31:28,502
will carry me to the balcony.
779
00:31:28,538 --> 00:31:31,339
Gerron, Joe gave you
that apron for a reason.
780
00:31:33,381 --> 00:31:37,244
Are you 100% content
with this presentation?
781
00:31:39,549 --> 00:31:42,249
Not 100%, Chef.
782
00:31:42,285 --> 00:31:44,518
Well, let's take a look.
783
00:31:46,556 --> 00:31:48,389
( sighs )
784
00:31:48,424 --> 00:31:50,524
You see
how it's set in there?
785
00:31:50,560 --> 00:31:53,294
That's an indication
that it's poached too hard.
786
00:31:53,329 --> 00:31:55,596
Okay?
787
00:31:55,632 --> 00:31:57,565
This is a bit better,
788
00:31:57,600 --> 00:32:00,334
but this presentation
is not consistent.
789
00:32:00,370 --> 00:32:03,304
Let's see if the flavor
can somehow rescue
790
00:32:03,339 --> 00:32:04,605
the uneven cooking
of the eggs.
791
00:32:07,644 --> 00:32:09,543
Here's what I'm tasting.
792
00:32:09,579 --> 00:32:12,480
The flavor of
the hollandaise, delicious.
793
00:32:12,515 --> 00:32:16,283
Crab needs more lemon,
and then the bun needs
to be pressed down,
794
00:32:16,319 --> 00:32:19,453
toasted more consistently.
795
00:32:19,489 --> 00:32:22,390
So, I really need
to think about this
796
00:32:22,425 --> 00:32:24,358
to make sure
that there's enough here
797
00:32:24,394 --> 00:32:26,394
to keep you
in this competition.
798
00:32:26,429 --> 00:32:28,295
And right now, I'm not sure.
799
00:32:28,331 --> 00:32:31,265
- Thank you.
- Thank you, Chef.
800
00:32:31,300 --> 00:32:33,567
- Head up, Gerron.
- Let's go, Gerron.
801
00:32:36,239 --> 00:32:38,305
The next home cook
we'd like up here, please,
802
00:32:38,341 --> 00:32:40,274
Samantha.
803
00:32:40,309 --> 00:32:42,276
I'm feeling pretty anxious.
804
00:32:42,311 --> 00:32:44,278
I know I got all
the components on the plate,
805
00:32:44,313 --> 00:32:46,447
but my Benedict looksa little rough.
806
00:32:46,482 --> 00:32:48,282
I just hopemy flavors are there,
807
00:32:48,317 --> 00:32:50,251
and I hope I did enoughto do Gordon proud.
808
00:32:50,286 --> 00:32:52,420
Samantha, crab Benedict.
You ever heard of it?
809
00:32:52,455 --> 00:32:54,488
No, and I've never had it,
either.
810
00:32:54,524 --> 00:32:57,224
I live in Iowa, so fresh crab
is hard to come by.
811
00:32:57,260 --> 00:32:59,326
You feel the weight
of the Gordon Ramsay apron?
812
00:32:59,362 --> 00:33:01,328
Definitely.
813
00:33:04,567 --> 00:33:07,301
The seasoning
on the crab is good.
814
00:33:07,336 --> 00:33:10,438
Lemony, zesty.
Your hollandaise sauce,
properly salted, tart.
815
00:33:10,473 --> 00:33:12,573
The muffin's toasted well.
816
00:33:12,608 --> 00:33:15,276
- Good dish.
Thank you, Samantha.
- Thank you.
817
00:33:15,311 --> 00:33:17,278
Aarón:
The next home cook
that Joe brought
818
00:33:17,313 --> 00:33:19,280
into this kitchen, Matt.
819
00:33:21,250 --> 00:33:23,350
Matt, you slice that open,
what's it gonna look like?
820
00:33:23,386 --> 00:33:24,518
It's gonna run nice and clear.
821
00:33:24,554 --> 00:33:26,387
The white's are gonna
be cooked all the way.
822
00:33:26,422 --> 00:33:29,356
That is perfectly cooked.
823
00:33:29,392 --> 00:33:31,225
Thank you, Chef.
824
00:33:35,431 --> 00:33:38,224
- Delicious.
- Thank you.
825
00:33:38,259 --> 00:33:42,294
Hollandaise, beautiful balance
of acidity and richness,
826
00:33:42,330 --> 00:33:45,231
but the crab meat needs
a little bit more seasoning.
827
00:33:45,266 --> 00:33:47,533
Gordon:
Next up, a home cook
that Aarón gave an apron to.
828
00:33:47,568 --> 00:33:51,203
Ryan, please, come up.
Let's go.
829
00:33:53,541 --> 00:33:55,341
Let's get in there, shall we?
830
00:33:59,042 --> 00:34:00,830
You poached those eggs
to perfection.
831
00:34:00,910 --> 00:34:03,077
The actual hollandaise sauce
is bloody delicious.
832
00:34:03,113 --> 00:34:05,013
- The problem is
there's not enough of it.
- Right.
833
00:34:05,048 --> 00:34:08,950
Had you put one more spoon
of that hollandaise on there,
834
00:34:08,985 --> 00:34:12,854
then that would be a
near-perfect crab Benedict.
835
00:34:12,889 --> 00:34:14,822
- Good job.
- Thank you, Chef.
836
00:34:16,889 --> 00:34:20,895
The next home cook we'd like
up here, please, Darrick.
837
00:34:20,930 --> 00:34:23,831
So, Arizona guy.
838
00:34:23,867 --> 00:34:25,066
Never poached an egg,
839
00:34:25,101 --> 00:34:27,035
never workedwith crab like this,
840
00:34:27,070 --> 00:34:29,812
and my plate looks beautiful.
841
00:34:29,848 --> 00:34:31,848
So I have a feeling I'm gonnabe sitting on the balcony
842
00:34:31,883 --> 00:34:33,082
at the end of the night.
843
00:34:33,118 --> 00:34:35,084
Darrick, what does it mean
to you to be standing here
844
00:34:35,120 --> 00:34:36,986
- wearing Gordon's apron?
- Sir, it means everything.
845
00:34:37,021 --> 00:34:38,855
You know,
for all of us judges,
846
00:34:38,890 --> 00:34:40,890
we hate to see people
in our own aprons
847
00:34:40,925 --> 00:34:42,859
walking out the door.
848
00:34:42,894 --> 00:34:45,862
Right now,
Gordon's probably praying
849
00:34:45,897 --> 00:34:48,798
that these eggs
are cooked to perfection.
850
00:34:48,833 --> 00:34:49,966
Are they?
851
00:34:50,001 --> 00:34:51,134
They are cooked
to perfection, sir.
852
00:34:51,169 --> 00:34:53,836
Let's find out.
853
00:34:53,872 --> 00:34:54,937
- Ready, Gordon?
- Yup.
854
00:34:54,973 --> 00:34:57,173
- Nervous?
- Let it run.
855
00:35:01,913 --> 00:35:03,079
- Nice egg.
- Thank you, sir.
856
00:35:06,985 --> 00:35:09,085
Oh, even better
than the first one.
857
00:35:09,120 --> 00:35:13,122
Very nice.
So, your toast looks good.
858
00:35:13,158 --> 00:35:14,857
The crab's a little bit
all over the place.
859
00:35:14,893 --> 00:35:16,092
Not much of it.
860
00:35:18,863 --> 00:35:21,030
Your hollandaise is good.
It's acidic.
861
00:35:21,065 --> 00:35:22,799
The crab
is seasoned pretty well,
862
00:35:22,834 --> 00:35:24,834
just needs
some more of it.
863
00:35:24,869 --> 00:35:25,935
Gordon,
they're all right.
864
00:35:25,970 --> 00:35:27,804
- Good.
- Thank you.
865
00:35:27,839 --> 00:35:28,905
Good job, Darrick.
866
00:35:31,176 --> 00:35:33,843
Olusola,
please come forward.
867
00:35:33,878 --> 00:35:35,812
I feel likeI'm going to fail Joe,
868
00:35:35,847 --> 00:35:36,946
the one who gave me my apron.
869
00:35:36,981 --> 00:35:38,948
My frustrationstook the best of me
870
00:35:38,983 --> 00:35:41,050
and I did not
execute my time wisely,
871
00:35:41,085 --> 00:35:43,820
so at this point,I'd rather be sitting
872
00:35:43,855 --> 00:35:45,113
in South Carolina traffic
873
00:35:45,148 --> 00:35:47,882
than present what I have
to the judges.
874
00:35:47,917 --> 00:35:49,817
Damn.
875
00:35:49,853 --> 00:35:52,854
I already know.
876
00:35:52,889 --> 00:35:54,956
Olusola...
877
00:35:54,991 --> 00:35:58,100
we gave everyone the same
amount of ingredients,
878
00:35:58,136 --> 00:35:59,961
the same amount of plates.
879
00:36:00,004 --> 00:36:01,070
Correct.
880
00:36:01,105 --> 00:36:04,073
This beautiful black plate.
881
00:36:04,108 --> 00:36:05,908
And then I see this.
882
00:36:07,011 --> 00:36:09,078
Where is that black plate?
883
00:36:19,733 --> 00:36:21,933
Olusola, we gave everyone
884
00:36:21,968 --> 00:36:24,969
the same amount of ingredients,
885
00:36:25,768 --> 00:36:27,839
this beautiful black plate.
886
00:36:28,402 --> 00:36:30,202
Where is that black plate?
887
00:36:34,208 --> 00:36:36,208
My black plate
is still at the station.
888
00:36:36,243 --> 00:36:38,210
Once I started
poaching the eggs,
889
00:36:38,245 --> 00:36:39,344
being that this
is my first time,
890
00:36:39,380 --> 00:36:41,413
I just panicked.
891
00:36:41,448 --> 00:36:44,349
All right, so we didn't get
the beautiful black plate,
892
00:36:44,385 --> 00:36:48,320
and then we're also missing
a Benedict as well.
893
00:36:48,355 --> 00:36:50,422
All right,
so I should cut this open,
894
00:36:50,457 --> 00:36:52,291
that beautiful yolk
is gonna run off
895
00:36:52,326 --> 00:36:55,327
and cascade over all that
beautiful crab, right?
896
00:36:55,362 --> 00:36:57,462
That's what
I'm expecting, so, yes.
897
00:36:57,498 --> 00:36:59,431
( groans ) Here we go.
898
00:37:03,304 --> 00:37:04,436
Guess what, Olusola?
899
00:37:04,471 --> 00:37:06,405
That's what's
going on right now.
900
00:37:06,440 --> 00:37:09,174
Look at that.
901
00:37:09,210 --> 00:37:11,443
- Oh, nice. Nice.
- ( murmuring )
902
00:37:11,478 --> 00:37:13,245
( sighs )
Let's see how we did here.
903
00:37:20,421 --> 00:37:22,221
Here's the deal, Olusola.
904
00:37:22,256 --> 00:37:24,223
The crab meat is spot on.
905
00:37:24,258 --> 00:37:26,291
You toasted that
English muffin to perfection.
906
00:37:29,196 --> 00:37:31,463
But your hollandaise
needs more seasoning,
907
00:37:31,498 --> 00:37:34,366
so it's safe to say
that time got away from you.
908
00:37:34,401 --> 00:37:38,203
- It did.
- But please keep your head up.
909
00:37:38,239 --> 00:37:39,371
- Okay.
- All right?
910
00:37:39,406 --> 00:37:41,173
Everybody has a fight
in them, right?
911
00:37:41,208 --> 00:37:42,174
- Yes.
- Do you have a fight in you?
912
00:37:42,209 --> 00:37:43,375
Of course. All the time.
913
00:37:43,410 --> 00:37:45,377
Thank you.
914
00:37:46,513 --> 00:37:48,347
Head up, Lulu.
915
00:37:51,318 --> 00:37:56,188
Nine home cooks
with varying degrees
of success tonight.
916
00:37:56,223 --> 00:37:58,423
Now, not one,
917
00:37:58,459 --> 00:38:02,194
but two home cooks
are leaving us tonight.
918
00:38:04,231 --> 00:38:06,164
Please come down
to the front,
all nine of you.
919
00:38:09,203 --> 00:38:10,302
- It's tough.
- Yeah.
920
00:38:10,337 --> 00:38:12,237
It's that feelingof doing something bad
921
00:38:12,273 --> 00:38:14,139
and you know
you're in trouble,
922
00:38:14,174 --> 00:38:15,307
and you have to take
that long walk
923
00:38:15,342 --> 00:38:17,142
to the principal's office.
924
00:38:17,177 --> 00:38:18,510
I'm doing all that I canon the outside
925
00:38:18,545 --> 00:38:20,379
not to show how nervous I am,
926
00:38:20,414 --> 00:38:22,281
but my head is hot
and my ears are sweating.
927
00:38:22,316 --> 00:38:25,317
That was an extremely
difficult challenge.
928
00:38:25,352 --> 00:38:27,486
As you all know,
we're gonna lose
two home cooks tonight.
929
00:38:27,521 --> 00:38:29,421
Please step forward...
930
00:38:31,292 --> 00:38:34,159
Ryan.
931
00:38:34,194 --> 00:38:35,494
Ralph.
932
00:38:35,529 --> 00:38:37,296
Matt.
933
00:38:37,331 --> 00:38:39,498
Samantha, please.
934
00:38:39,533 --> 00:38:42,200
Farhan.
935
00:38:42,236 --> 00:38:43,502
Darrick.
936
00:38:46,307 --> 00:38:48,206
Head up to the balcony.
937
00:38:52,246 --> 00:38:54,279
Darrick:
As an engineer,I put in the work
938
00:38:54,315 --> 00:38:55,414
when the workneeds to be done.
939
00:38:55,449 --> 00:38:58,216
So here I am,never poached an egg
940
00:38:58,252 --> 00:38:59,551
never worked
with crab like this,
941
00:38:59,586 --> 00:39:02,220
safe from elimination.
942
00:39:02,256 --> 00:39:03,522
Whew.
943
00:39:03,557 --> 00:39:06,291
Right. That leaves
three talented home cooks.
944
00:39:11,365 --> 00:39:13,365
The big question for all of us
945
00:39:13,400 --> 00:39:15,567
is who do we keep?
946
00:39:15,602 --> 00:39:18,437
We need to see
that individual with...
947
00:39:18,472 --> 00:39:22,307
potential, passion, hunger.
948
00:39:22,343 --> 00:39:23,408
Gerron...
949
00:39:29,616 --> 00:39:31,350
You are not...
950
00:39:31,385 --> 00:39:32,384
going home.
951
00:39:32,419 --> 00:39:34,319
Get upstairs.
952
00:39:38,559 --> 00:39:41,293
( cheering )
953
00:39:41,328 --> 00:39:42,361
Yes. Yes.
954
00:39:42,396 --> 00:39:45,497
I cannot believethat I am safe.
955
00:39:45,532 --> 00:39:49,334
Like, I passed by
the skin of my teeth.
956
00:39:49,370 --> 00:39:50,402
I am still in it,
957
00:39:50,437 --> 00:39:51,436
and I know moving forward,
958
00:39:51,472 --> 00:39:54,306
I gotta bring my A game.
959
00:39:54,341 --> 00:39:56,541
Ladies, listen carefully.
960
00:39:56,577 --> 00:40:00,345
Sending anybody home,
having invested in all of you,
961
00:40:00,381 --> 00:40:02,614
it's not easy.
First of all, Olusola,
962
00:40:02,649 --> 00:40:04,616
the dish was half-completed
963
00:40:04,651 --> 00:40:07,386
and it was nowhere near
the standard of "MasterChef."
964
00:40:07,421 --> 00:40:11,323
Stephanie, eggs Benedict
needs a hollandaise.
965
00:40:11,358 --> 00:40:13,392
It's fundamental.
You presented a poached egg
966
00:40:13,427 --> 00:40:15,327
on crab tonight
with no hollandaise.
967
00:40:15,362 --> 00:40:18,530
So, ladies, unfortunately,
tonight is the last time
968
00:40:18,565 --> 00:40:21,233
you've cooked
in the MasterChef kitchen.
969
00:40:25,439 --> 00:40:26,471
Please,
take your aprons off
970
00:40:26,507 --> 00:40:27,572
and place them on your bench.
971
00:40:27,608 --> 00:40:30,342
- Good night.
- Good night.
972
00:40:30,377 --> 00:40:31,510
- Thank you.
- Joe: Bye.
973
00:40:31,545 --> 00:40:34,413
- ( applause )
- Love you, Olusola.
974
00:40:34,448 --> 00:40:35,514
Olusola:
I'm proud of myself.
975
00:40:35,549 --> 00:40:37,516
Not too many people can say
976
00:40:37,551 --> 00:40:39,518
they made it hereto the MasterChef kitchen
977
00:40:39,553 --> 00:40:41,253
and wore a white apron
978
00:40:41,288 --> 00:40:43,255
from Joe Bastianich.
979
00:40:43,290 --> 00:40:45,257
I'm gonna go back
and drive that bus
980
00:40:45,292 --> 00:40:46,391
with my head held high,
981
00:40:46,427 --> 00:40:47,492
thinking about
different recipes
982
00:40:47,528 --> 00:40:50,362
and master my crafteven more.
983
00:40:50,397 --> 00:40:52,397
A poached egg gonna stop me?
Yeah, right.
984
00:40:52,433 --> 00:40:55,567
Never give up, girl.
985
00:40:55,602 --> 00:40:57,402
Stephanie:
I feel likeI've let myself down.
986
00:40:57,438 --> 00:40:58,470
I feel likeI let Gordon down,
987
00:40:58,505 --> 00:41:00,372
but I'm owning my mistakes.
988
00:41:00,407 --> 00:41:02,507
I'm gonna learn from it.I'm gonna excel from it.
989
00:41:02,543 --> 00:41:04,376
So, for single moms
especially,
990
00:41:04,411 --> 00:41:06,311
don't let your circumstances
define you.
991
00:41:06,346 --> 00:41:09,481
I beat out so many thousandsof people to be here,
992
00:41:09,516 --> 00:41:12,250
and you can rise above
whatever is going on.
993
00:41:12,286 --> 00:41:13,385
You can do this, too.
994
00:41:20,260 --> 00:41:22,494
Announcer:
Next time...
995
00:41:22,529 --> 00:41:24,529
We're at
the Anheuser-Busch Brewery.
996
00:41:24,565 --> 00:41:26,531
- ( honking )
- ( cheering )
997
00:41:26,567 --> 00:41:29,267
Ryan: Chef Ramseydrives forklifts, too?
998
00:41:29,303 --> 00:41:31,403
Leave something
for somebody else.
999
00:41:31,438 --> 00:41:32,437
Announcer:
For the top 20...
1000
00:41:32,473 --> 00:41:35,340
It's your first
team challenge!
1001
00:41:35,375 --> 00:41:37,309
( bell ringing )
1002
00:41:37,344 --> 00:41:39,244
...a storm is brewing.
1003
00:41:39,279 --> 00:41:40,545
- We hungry?
- ( all shouting )
1004
00:41:40,581 --> 00:41:41,546
Oh, my God.
1005
00:41:41,582 --> 00:41:43,548
All these hungry brewers
1006
00:41:43,584 --> 00:41:45,350
are like a swarm of bees.
1007
00:41:45,385 --> 00:41:46,585
Announcer:
Who will rise to the top?
1008
00:41:46,620 --> 00:41:48,520
And whose MasterChef dream...
1009
00:41:48,555 --> 00:41:49,521
Look at this.
1010
00:41:49,556 --> 00:41:50,522
...will fizzle out?
1011
00:41:52,151 --> 00:41:54,513
Sync: Ajvngou
www.addic7ed.com
78371
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