All language subtitles for MasterChef.US.S09E18.WEB.x264-TBS

Narrator:
Tonight, on "MasterChef"...

Four covers, table one.

- Two New York strip, two duck.
- All: Yes, Chef!

...the top six take over
a world-class restaurant.

Can you do these?
I-- I'm shaking too much.

- Oh, dear.
- Samantha: Home cooks...

Touch that scallop.
It's ice cold!

...working a two Michelin Star
restaurant.

The duck is overcooked!
This is a joke!

- What could go wrong?
- I got tables that are ready to walk out.

- I need plates.
- I need the scallops!

- Gerron: Speed it up, okay?
- I'm speeding it up.

- Come on, season it!
- Come on!

I need the food! Come on!

Resync by TEDI for WEB.x264-TBS

- Ashley: Top six right here.
- Gerron: Top six, baby!

Growing up in the hood
in Louisville, Kentucky,

I never thought that
I would be in Hollywood, baby,

but I'm in Hollywood.
I made it to Hollywood finally.

Mama, I know you proud
right now. I did it!

- Providence.
- ( cheering )

- Oh, my gosh.
- Providence, baby.

Oh, it's about to go down.

Ashley: Oh, wow.

Farhan: Wow.
You walk in the door,

it's a small, cozy,
intimate setting.

It's very welcoming and homey,

even though it's such
a highly regarded restaurant.

Welcome, everybody,
to Providence.

This is one of the finest
restaurants in all of Los Angeles.

It has and holds two
coveted Michelin Stars.

Gerron: Wow.

That's right, all of you,
it's a "MasterChef" classic.

It's the restaurant takeover.

For the first time ever,

"MasterChef" is taking over
a Michelin starred restaurant.

Our reputations are on the line,

so we have to set ourselves up
to pull this off.

So we have come up
with two well-balanced teams

to take on this challenge.

Cesar,

Ashley,

and Bowen,

you'll be on the red team.

That means Farhan,
Samantha, Gerron,

you are the blue team.

We will be watching

everything that goes on
in that kitchen tonight.

I will talk to all
of the diners personally,

and I will find out which dishes
they like the best.

Ultimately, we will decide
which team wins this challenge.

Now, you want to be
on the winning team tonight,

because the losing team
face a pressure test

that you really don't want
to be mixed in with.

I've done horribly on the last
few team challenges,

so being here is really
gonna show to me

whether I'm cut out
for this business.

Sam, you look like you just walked through
Halloween "Hammer House of Horrors."

- A little bit, yeah.
- Do you want to pass?

No. I'm-- I'm good, Chef.

- Breathe.
- ( Inhales, exhales )

Now, our captains.

The captain of
the red team is...

Ashley.

Young lady, find that voice
that we haven't heard yet.

- Okay. - It's time for you to
step up and hold the reins.

Yes, Chef.

For the blue team,

- Gerron.
- Turned up.

You're giving me the opportunity

to run a two Michelin Star
restaurant.

This is finally the chance to
prove myself and my abilities.

- You ready?
- Yes, Chef.

Let's get into the kitchen
and see what's on the menu.

Let's go.

Let me introduce you
to the most amazing chef,

Chef Michael Cimarusti.

- Hi, Chef.
- Hi. Welcome, guys.

So we have four dishes tonight.

The first one I'm gonna show you
is one of the two appetizers

- you guys are gonna be responsible
to make. Okay? - Yes, Chef.

We have pan-seared scallops,

carrots and baby shiitakes
cooked in vadouvan.

We have beautiful little
sea scallops from Maine.

They cook super quickly.

Golden brown color like that
is all you need, okay?

- Gerron: Okay.
- But if you don't cook them quite enough,

they'll still be cold
in the inside

and you don't want
that either, right?

So this is like a--
A little play on harissa

that we make with carrot tops.

Providence is
two Michelin Star restaurant.

Try to keep the plate clean.
That's the key.

Bowen: Everything Chef
Michael put on the plate,

it kind of like art.

It's so amazing!

Michael: Next we're gonna do
roasted king salmon

with vegetables cured in kombu.

Season it liberally, okay?
Super important.

If you forget the seasoning,
the dish is lost.

Gordon:
Guys, understand the timing.

You don't cut the salmon
and then dress the plate.

It's all coordinated.

You absolutely
can't neglect that step.

Gerron: Timing is key.

There are so many layers
to each dish,

and to do that on the fly
is challenging.

For main courses,
we have two tonight.

Let's start with this,
a Liberty Farms duck breast,

served with a turnip, stuffed
with a truffle duck sausage.

In the middle of service, when you
have ten or twelve of these going,

and you will, pay attention.

You gotta get the skin
really crispy.

And you know it's crispy
when you can hear it.

You hear it? Sizzling.

This is a lot to take in
right now.

We're gonna do, like, a--

What's called a dropped
quenelle on the plate.

These garnishes are just
all over the place.

There's so many
different components.

- It's gonna go right there.
- Wow.

I'm still ready to face this
head-on, but this is why

this is a two Michelin Star
restaurant.

So, that's it.

- That's the duck.
- Farhan: Wow.

Okay, and then the beef.

We have New York strip loins
served with asparagus

and a relish that we make
with pickled ramps

and roasted green tomato.

The steak we're gonna grill,
okay?

And every time you flip it,

brush it with a little bit
of Wagyu fat.

It lends a tremendous amount
of flavor.

New York strip basted
in its own fat.

Like, who thinks like this?

Has anybody ever made
a quenelle?

- I've tried.
- Okay.

Well, you're gonna
have to do it today.

Farhan: We're home cooks.

We're not even
classically trained.

None of us have worked
in a restaurant,

and we're about to take over one of
the best restaurants in the world.

The stakes could not be
higher right now.

- I think that's it.

Gordon: Beautiful.
Really beautiful.

- Chef, that's stunning. Thank you.
- Michael: Thank you.

- Gordon: I hope you were all
paying attention. - Yeah.

Listen, of course, you're going to
have an expediter tonight as well.

This guy's done this
a few times before,

and he will only let perfect
plates leave that hot plate.

Guess who's expediting.

- You. Oh, yes.
- That's right. Me.

Are you all ready to put on
your first chef whites?

- Yes, Chef!
- You now have control

of a Michelin starred
restaurant.

- Wow.
- Do not let us down.

- Gordon: Off you go.
- Go.

- Heard, Chef.
- Let's go.

- Good evening. How are you?
- Red team, blue team,

we're literally one minute away
from sitting down.

- Are we ready? Great.
- Yes, Chef.

- Good luck to you both, yes?
- Thank you, Chef.

This is the first time
that "MasterChef"

has ever taken over
a Michelin Star restaurant.

Tonight is really going to
determine who has the passion,

who has the ability,
who has the skill to survive,

and who's gonna go home crying.

( Indistinct chatter )

An appetizer option, we have scallops
and salmon to start off with.

Okay, I have on order
three tables for the red team,

and three tables
for the blue team.

Blue team on order--
Four covers, table nine.

- One scallop, three salmon.
- Yes, Chef.

Red team, listen up. On order--
Four covers, table two.

Two scallops, two salmon.

- Heard?
- Heard, Chef.

Thank you. We're moving, guys.

- Yes, Chef.
- Let's go.

Good evening, folks. Welcome
to the Providence Restaurant.

- Gerron: All right, so game time.
- Farhan: Salmon down.

Get that skin nice and crispy.

Ashley: These are first
plates, make them perfect.

- Dining room's full. - Dining room's
full. Can we hurry up, please?

- Ashley: Heard, Chef.
- Yes, Chef, heard.

Cesar: Hurry, Bowen, hurry.
You gotta be faster, Bowen.

- Yes, yes, yes.
- Gordon: Gerron.

- Yes, Chef.
- We're six minutes to the window.

- Three salmon, one scallop. Yes?
- Three salmon, one scallop,

- coming up, Chef.
- Service, please.

Pick up three salmon, thank you.

- Scallops up.
- They're overcooked.

- Are they? Okay. - They're over--
Hey, Gerron. They're solid.

- Sorry, Chef.
- Start again. Let's go.

- Sam, I need those scallops cooked, okay?
- I--

- Just stop screaming at me.
- I'm sorry.

- Oh, dear.
- I don't mean to scream,

but I need you
to speed it up, okay?

- I'm-- I'm speeding it up.
- All right.

Samantha:
You know, I'm supposed to be

in classes right now,
doing exams,

but instead I'm working
a two Michelin Star restaurant.

What could go wrong?

- I need the scallops!
- Yes, Chef.

It's the same table
and the food's not ready!

Gerron: Scallops,
scallops, scallops!

Can you go with the salmon

and come back
for the scallop, please.

I'm just trying to perfect
the cook on these scallops.

My first plate were overcooked,

and then my second plate...

- It's ice cold!
- Ice cold.

- ...and again.
- Touch that scallop.

Look at it. Tepid.

Hey, I've sent the salmon.

I need a roasted scallop.

This is the third time now.

- Sorry, Chef.
- Samantha's flustered.

She doesn't know what's
going on, she can't focus.

- Sam.
- Yes?

Are you confident
that you can get scallops done?

I'm-- I'm trying.

You go ahead and plate.
I got this.

I got this. Thank you.

- Yeah.
- Yeah.

Cesar: All right, Bowen,
you gotta be quicker, buddy.

Ashley, we're 14 minutes now
at this first table.

What's he doing?
Speed it up, Bowen, please!

- Cesar: Come on, guys, get it faster.
- Yes, yes, Chef.

Bowen takes a lot of pride
in his plating,

but tonight is not the night
to move slow.

- I need it!
- All right, come on, guys.

- Put it on the plate. Go put
it on the plate. - Okay.

Chef Ramsay does not
have time for that.

You can't work like you do
in the MasterChef kitchen, guys.

- Bowen: I'm sorry, Chef.
- Aarón?

- Yes, sir?
- Would you mind just helping, please?

- The red team, please.
- Of course.

Chef, I got tables that are ready
to walk out on the red team.

I need plates now.
Let's go, red team.

- Yes, Joe.
- Y'all need slicing?

I can slice,
you finish dressing.

I got it. I got it.

- Cesar: Don't try to be the hero. Come on.
- Yes.

There are no plates getting out

and these guests are not happy.

They're gonna leave hungry.

Guys, come on, guys. Focus.

- Ashley, I'm dying here. I need the food!
- Ashley: I know. Heard.

- Let's go.
- This is a joke!

This guy is so slow,
it's extraordinary.

Ashley: My culinary
dream is on the line,

and I'll be damned

if I allow anyone

to take my dream from me.

Let's go, let's go.
Give it to the chef.

Come on! Wake up a little bit!

Ashley, my ( bleep ) grandma
has got more vigor than him.

- Yes, Chef.
- And she's dead.

Hey, Ashley, I'm dying here.

- I need the food!
- Yes, Chef.

- We're gonna have to switch you, okay?
- Okay.

New game plan: Cesar is
gonna be on both proteins.

Bowen is gonna be on veg,

and I will be
plating everything.

Nothing is getting by me.

Right here, Chef. Four top up.

Table six, please. Thank you.

( Sighs )

Gordon: Oh, my God.

Hey, young man.

Did you just slice the salmon
without plating first?

- Yes, Chef, I did.
- Come here.

What happens with the salmon
when you slice it now?

The juice is gonna come out.

I don't wanna see you slice that
salmon till plates are ready.

- Gerron.
- Yes, Chef.

- I need sync-- synchronization.
- Okay.

We have to improve our timing.

The garnishes and plating
has to correlate

with the time of my salmon.

- How long on my salmon, brother?
- Salmon is up resting,

- waiting on you.
- The salmon's overcooked.

It's overcooked. It's mush.

- Gerron, hey.
- Chef, I'm trying to cook--

I'm trying to ( bleep ) do scallops
and every ( bleep ) thing.

Hey, don't start ( bleep )
screaming at me.

- Okay?
- Okay, I apologize.

So the problem is your front
two team are too slow,

'cause when that salmon's
cooked, it's resting,

- but it's resting too long.
- Right, Chef.

We cannot win this challenge
with a one-man show.

We need to speed it up
and get this stuff out

or we are going to lose.

Aarón, could you please

show them how to cook
a scallop, please?

- Yes, absolutely.
- Right now.

All right, guys, take it easy.

I'm gonna come with you guys and I'm gonna
work with you on some scallops, okay?

- Where's the salmon?
- It's right here, Chef.

Thank you. Service, please.

Man: Wow!

Woman: It looks beautiful.

- Oh, my God.
- That's amazing.

- Come on, guys, keep hustling.
- Gordon: Last ticket, red team.

- That looks really nice, Bowen.
- Bowen: Yes, yes, thank you.

- Ashley: Four top up! Thank you.
- Thank you.

Table seven. Go.

Woman: Look at that!
It looks amazing.

Man: Phenomenal.

What do you think about
the red team's appetizer course?

- Actually, I'm a huge fan.
- Come on, please, blue team.

Farhan: We gotta just
get the last plate out, man.

I got salmon up.

- Scallops up.
- Let's go. Service, please.

Now, you happen to be seated
at a blue team table.

- Joe: Are you enjoying your appetizer?
- Man: I love the scallops.

We travel all around the world,
and it would definitely fit

any Michelin Star-rated
restaurant

that I've ever been at.

- Gordon: So, red team, blue team.
- Home cooks: Yes, Chef.

Our appetizers were sticky,

but our entrées
need to finish brilliantly.

- Yes, Chef.
- Are we ready?

- Yes, Chef.
- Blue team, away now, two duck, two strip,

followed by three duck,
one New York strip.

- Heard?
- Heard!

Thank you. Red team, fire now,
two duck, two strip,

followed by three duck,
one New York strip.

- Heard?
- Yes, Chef.

- Let's go.
- All right, my duck is in.

- Excellent. We going?
- Yes, Chef.

- We got a system going now. Good.
- Yeah, we do, Chef.

- Blue Team, I'm waiting on three
duck, one strip, - Yes, Chef.

Followed by two duck, two strip.

Samantha: Gordon yelling
out those table orders,

it's just really confusing.

Followed by two duck, two strip,

followed by two duck,
two strip, yes?

And it's really hard
to keep 'em all straight.

- Samantha.
- Yes, Chef.

On the first table,
what's going?

- Two duck, two strip.
- Gerron.

- Yes, Chef.
- What's going on the first table?

Three duck, one strip coming.

Yeah, but she's
dressing two duck.

- I'm just trying to help you.
- Oh, okay. Sorry, Chef.

After that,
it's two duck, two strip.

- Okay, two duck, two strip coming after.
- Oh, okay.

It's so hard to focus
because of the pressure.

But we're mixing up our plates.

Like, we can't be doing this
right now.

Guys, I need three strips.
I need three strip.

Three strip? Is it three
strip or three duck?

- Samantha: Three strip.
- Farhan: Okay.

Sam! Sam! Three duck!

Three duck. Sorry, Chef.
Won't happen again.

Gerron: Here's hoping, y'all.
Here's hoping.

Farhan:
Here's hoping, Chef. Heard.

Holy ( bleep ).

These ducks are ready
to go here.

Nice, thank you.

- Gordon: Cesar.
- Chef.

- We're on a roll now. Okay?
- Yes, Chef.

- Keep it going.
- Heard, Chef.

- He's on point.
- Ashley: Three minutes on rest.

- Yeah. Also resting.
- Okay. What about our Wagyu?

Cesar is being such an all-star

right now with these proteins.

He's getting steak out,
he's getting duck out.

It's all cooked to perfection.

- Cesar. Great job.
- Chef. Thank you.

Hey, your temperatures
are on point.

- Thank you, Chef.
- Ashley: Thank you, Cesar.

I'm cooking at
a Michelin-rated restaurant,

and Chef Ramsay is acknowledging

that I'm doing a good job.

I've never seen anybody cook
proteins like this.

Thank you, Chef.

I can die and go to heaven
tomorrow

and my life would feel complete.

Hey, we're not done yet.

- Yes, Chef.
- Okay? Keep it going.

- Yes, Chef.
- Service, please.

Table four.

Good evening.

Here we have the duck
and the steak of the red team.

- Bon appétit.
- I could not imagine

that duck tastes like this.
It's so good.

That's good.

Aarón: Great job.

- Aarón.
- Yeah?

- We are backed up on the blue team.
- Yes, sir.

I'm 25 minutes in,
I've got one table out.

Aarón: Blue team,
that's unacceptable.

Gerron: Come on, y'all. I got
six duck up ready to go.

- Farhan: All right.
- Gerron: We gotta move.

- They're getting cold up there.
- Yeah, heard.

Gerron: I'm putting all
of these proteins up,

but there's no protein
going out.

There's no plates going out.

All the meat
is just sitting there.

That beef is sitting too long, y'all.
It's sitting too long.

I'm sorry about that.

Farhan, Samantha,
what is going on?

- Duck up.
- Dear, oh, dear.

- Gerron, they're putting the wrong garnish
- Yes, Chef.

On the wrong ( bleep )
plates now.

- Samantha: Sorry, Chef.
- All right, Sam. Duck.

- Yes. Yeah. Yes.
- Steak. Okay?

Sorry. I'm getting them
confused. Sorry.

Samantha is crumbling
under the pressure.

We are falling
to shambles right now.

Can you do these quenelles?
I'm shaking too much.

- Gerron, I'm getting complaints now.
- Yes, Chef.

We need entrées
from the blue team.

- Okay, we got-- We're sending them out.
- Heard, Chef.

Heard, heard.

Two duck, two strip, please.
Samantha, how long?

- Samantha: How long, guys?
- The duck is ready. I just sliced it.

- Hey, I just need a time.
- Gerron: Let's go.

- Farhan: Five minutes, Chef.
- Gordon: Five minutes.

- Oh, my God.
- Aarón: Five minutes? Come on!

Samantha:
We don't have five minutes.

We have got to get
back on track or it is a wrap.

Blue team,
the duck is overcooked.

It's overcooked.

- Samantha: Sorry, Chef.
- Oh, ( bleep ).

Don't fall apart on me now.
Come on!

- Gerron.
- Yes, Chef.

This is dysfunctional!

- Bear with us. Bear with us.
- Five minutes.

- Joe is waiting.
- Let's go, let's go!

- Hey, I need y'all to speed it up.
- Thank you, Gerron.

- Gerron: All right, Chef.
- Gordon: Great. Thank you. Table 14.

Gerron: Let's keep up
the momentum, y'all.

Let's keep it going,
guys, come on.

Samantha: We got this, guys.

Thank you.
Keep it going, Gerron.

It took a while to get
in the groove

and get into the motions.

Gordon:
And now you're on a roll now.

But I finally feel like
we're starting to get on track.

Gerron: Good job, Sam.
Come on, y'all.

Keep the momentum up, y'all.
Come on, we got this.

That's better.

Gordon: Bowen,
you gotta speed up.

Oh, it's not here.

- What's he doing?
- Duck right there.

- Hey, young man.
- I'm so sorry.

You've got duck drippings
on the beef plates.

He doesn't know the difference
between ( bleep ) beef and duck.

- No-- - Cesar: Bowen,
you know the difference.

- I know the difference.
- I need it!

Cesar: I've seen Bowen crash-land
in our tag team challenge.

Pressure gets to Bowen.

I'm seeing the same thing
play out again tonight.

- Cesar, we got off to a great start,
but we slowed down. - Yes, Chef.

Okay, Chef,
we're gonna pick it back up.

Ashley: Come on, guys. You got
to stay in it. Stay in it.

Ashley: I need to keep Bowen
literally on my side.

I cannot take
my eyes off of him.

Our guests waiting is not good.

But there is still hope that
everything I put up, they like.

- Ashley: Follow me, right there, boom.
Thank you. - Table one, this is crazy.

Table one.

( Indistinct chatter )

I'm eating the red team's
entrée right now.

I've actually got
a little bit of both.

The steak was delicious.
It sort of melts in your mouth.

And the duck is awesome.

Beautiful skin on it.
Kinda crispy and delicious.

- Ashley. Is it coming, the duck?
Is it coming? - Okay, yes?

- Yes, Chef. Yes, Chef.
- Now, go.

Table six, thank you.

The steak was absolutely lovely.

For me, cooked to perfection.

- Cooked to perfection. Wow!
- Perfection, yes.

Come on, guys, you got it. You got it.
Cesar, you're doing great.

Thank you, Chef.

So I had the blue team
plate duck entrée.

The color was amazing,
the presentation was amazing.

Come on, keep it going.

Farhan, if you see Sam
slowing down, let her know.

The blue team's duck entrée
has great texture,

but I feel that they need
to add more seasoning to it.

- Glaze it with some beef fat.
- Give it to me.

Come on, season it!

- Samantha: Come on, guys.
- Last table, red team.

- Three duck, one strip.
- Three duck, one strip. Got it.

May I join you for a second?

Now, you're enjoying
your entrées?

So you had the red team
cooking for you.

So it's really important
for me to understand,

- was it at the level?
- It's amazing!

- Amazing? Wow!
- It's amazing.

Ashley: Three duck, one strip.
Last plate!

- Thank you.
- Thank you, Chef.

Go, table seven.
Well done, red team.

All right,
let's clear it down, guys.

- Blue team.
- Yes, Chef.

I'm waiting on two duck
and two strip.

Farhan: Heard, Chef.

I had the, uh, blue team's
steak. It was uh--

I didn't like it. I loved it.

- Gordon: Last table, blue team.
- Samantha: Two duck, two strip.

Table 14, thank you. Blue team.

- Yes, Chef.
- Well done.

- Clear down, guys.
- Gerron: Despite the many,

many mistakes
that we had tonight...

Hey, good job, y'all.

...I'm very proud of what
we put on a plate today.

I'm really, really hoping
that we did enough

to win this challenge.

Gordon: Red team, blue team,
line up, please. Thank you.

What a night!

I wasn't expecting a perfect
service, let's get that right.

But when you shut down,
the team shuts down.

We depend on each other
to get us through.

What I will say is, two strong vocal
captains that didn't give up.

It's pretty amazing what
you all just accomplished.

You just ran the kitchen

of a world-class
Michelin Star restaurant.

How many home cooks do you think
could've accomplished that?

- So, well done.
- Thank you, Chef.

Now, the decision on who won
and who lost this challenge

is completely up to Joe,
Aarón, and myself.

We've spoken to all the guests

and we saw how you worked
together in the kitchen.

We decided...

...that we need to sleep on it.

It's that close.

But for now,
pat yourselves on the back,

and remember
what you've just achieved.

- All right, here we go.
- ( cheering )

A little champagne after
a hard shift on the line

of a two-star Michelin
restaurant.

- Santé.
- Yes. Congratulations.

- Well done.
- Thank you, Chef.

- Night.
- Good night, Chef.

Restaurant takeover,
it is a beast.

And to have made it through

just solidifies
how much I want this.

Like, this chaos,

this level of adrenaline,

is everything I want

for the rest of my life.

- Cheers, guys.
- Cheers red team.

- Cheers, red team!
- ( cheering )

Welcome back, everyone.

To have completed a service

in a two Michelin Star
restaurant,

it has been an honor.

The blue team should win

because the communication
was there.

Even though
Samantha just got flustered

in every situation, we finished,

we got everything out,
and nothing was sent back.

( Sighs )

Red team, blue team,

we have reached our decision

after much, much deliberation.

Red team, captained by
Ashley, you started slow.

- Yes, Chef.
- But, Ashley,

great performance as a captain.

You found your voice,
you looked comfortable.

- Thank you, Chef.
- Blue team, you made mistakes,

- but, Gerron...
- Yes, Chef?

Your captaincy
was extraordinary.

You stepped into that
like you were in it to win it.

From last night's challenge,

there can only be one
winning team.

The losing team
are about to face

the dreaded pressure test.

And after that,

at least one of you

will be going home.

The team that will be safe

up on to the balcony

and into the top five...

the red team.

( Ashley sighing )

Ashley, Cesar,

stellar performances,
let me tell you.

Bowen, you found your feet
a little bit late for me.

However, your captain
led your team to victory.

Well done, red team.
Congratulations.

And, please,
head up to the balcony.

- Thank you. Thank you, Joe.
- Thank you.

- Thank you, Chef.
- Gerron: Congratulations.

Blue team,
you'll need one of these.

Please.

Gerron: I definitely feel
like my team let me down.

You know, I did the best
that I could do as a leader,

and sometimes, you know, you
can't get everyone on board.

No matter what we have to do
in this pressure test,

I won't let my mentor Joe down.

I'm gonna kill it,
and I'm not going home.

Tonight, this challenge

is going to be
the toughest pressure test

this kitchen has ever seen.

- Wow.
- Because this test

is not just one dish.

It's not even two dishes.

It's three dishes.

And those three dishes
are all...

Desserts.

And all these
three dishes combine

one of the most
universally loved ingredients

anywhere on the planet.

I'm talking about chocolate.

Under here is one of my
favorite ways to eat chocolate.

White chocolate panna cotta

with a beautiful
raspberry coulis.

It's a softly set pudding

that originated
in Northern Italy.

The key is to make it creamy

without ever letting it
become gelatinous.

For my dessert,

I've gone with the most popular

chocolate in America.

Milk chocolate.

Whipped milk chocolate mousse,

a dessert that seems simple,

but it's difficult to pull off
without any errors.

Now, milk chocolate may be

the most popular choice
with Americans,

but there's
a much more decadent...

...dark chocolate.

A delectable, stunning,

dark chocolate molten lava cake

with a center
of warm dark chocolate

like lava flowing
through the middle.

We want an exact replication

of each of
these chocolate dishes.

To complete all three desserts,

you only get 60 minutes.

( Sighing )

Please, you three,
head to your stations.

Three chocolate desserts
in 60 minutes.

Are they crazy?

You'll find all
the ingredients you need

to make us three incredible,

difficult chocolate desserts.

Farhan: I love eating chocolate,

but I don't really cook
with chocolate that often,

so I don't know
how I'm gonna do this.

When time is called, all three
of your desserts need to be

on that station in front of us.

Gerron: Three desserts?
Are you kidding me?

It's a challenge
for me to do one dessert.

Your time...

starts...

now!

- All right, guys, go! Come on.
- Move fast. Stay focused.

Utilize this whole station here.

We're here with the top six best
home cooks in all of America,

and now we're
gonna go down to five.

Joe:
Three very difficult desserts,

varying degrees of complexity
and difficulty,

all to be executed
in one single hour.

This has to be
the toughest one so far.

Ashley: Oh, my God.

It's hard for me to watch it.
Yeah, it's real hard.

Make sure my panna cotta is
where it needs to be, one cup.

So, we start with panna cotta.

A simple concept,
but it has to set.

It's not really a custard.
It's more of a pudding.

So, you use a bit
of gelatin to bind it.

The real trick is being able
to incorporate

the minimal amount
of gelatin necessary

without making it feel
like Jell-O gelatin.

And you gotta incorporate
that white chocolate as well.

White chocolate's always
a very interesting thing,

very complicated to work with.

Much more difficult
than even milk chocolate,

because the butter fat content
is so high in white chocolate.

From there, panna cotta
gets set into the mold,

into the fridge. Come on!

Keep it going, guys. Let's go.

- Gerron.
- What's up, Chef? How you doing?

I wanna shake your hand.

You're the last hope
I have here tonight.

Now, look, I know you're
not much of a baker.

You're probably
the underdog today.

- You were in the bottom three
with cupcakes. - Uh-huh.

We know Samantha's a great baker.
Farhan is a technician.

- But did you learn something about
desserts here? - Definitely.

I mean, I know that panna cotta
has to have time to set,

and if it doesn't set,
I'm in trouble.

You really got it in the fridge right away.
Great timing.

- Uh-huh. - You know the
consistency we're looking for?

- Yes, absolutely.
- All right.

- Good luck, Gerron.
- Thank you.

35 minutes to go.

You should be on to your
milk chocolate mousse by now.

All right, have my cream here.
Butter's good.

With the chocolate mousse,
you melt your chocolate,

- Yup.
- Lightly whisk the eggs,

and then you start
incorporating the sugar

- into that milk chocolate.
- A lot of sugar.

For me, the milk chocolate
is all about creaminess.

It has a lower fat content,
so I wanted to reinforce that

with another creamy element

by getting
that whipped cream in there

and make the perfect
silky smooth mousse.

You know a little drop
of water in that chocolate

- can spoil the whole texture.
- Absolutely.

Chocolate too hot
adding to the cream,

it could split it as well.

- All right, Farhan.
- Yes, Chef.

You've got my apron on.
I'm really counting on you.

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

You know this is really
a test in time management.

I have my panna cotta
cooling down right now.

Looking good on time. I'm
getting my eggs cooked down.

- This is for the mousse, right?
- Yes, Chef.

Do you consider yourself
an underdog?

A little bit. Especially, the
last pressure test I was in

was that banana cream pie,
and we both know how that went.

But, you know, I'm putting that behind me.
I've learned so much since then.

Today is really my chance
to show you guys

that I'm not just a one-trick
pony when it comes to savory.

- I can do desserts as well.
- Best of luck, Farhan.

- Thank you, Chef. I won't.
- Don't let me down.

Gordon: 26 minutes remaining.

Get that chocolate mousse
in the fridge

as quick as you can, guys.

Ashley:
Why does hers look like that?

She folded in the flour
instead of whisking the flour.

- Ashley: 'Cause it was
supposed to be smooth. - Yeah.

Aarón: I'm really
concerned for Samantha.

That chocolate mousse
looks incorrect.

It looks like it's flattened.

Excuse me.

All right,
I need to focus on that cake.

And finally, most difficult,
you start your batter

for that molten lava cake.

Aarón: It's all about that
ganache in the middle, right?

That has to be the one
that's streaming down.

If it comes out too early,
it breaks and collapses.

- Aarón: Mm-hmm.
- If it stays in too long,

it's dry in the middle.
Nothing worse.

Cesar: All right, guys.

- Go, go, go, go, go.
- Come on. Aah!

Gordon: Guys, we're
down to 18 minutes.

All three of you, start thinking
about your plates.

Looking good.

Gordon: Don't leave it too
late to start plating.

- I need my plates out.
- ( Samantha groans )

Shoot. I can't believe this.

My mousse didn't set.

It's basically soup.

( Sighs )

How is it, Sam?

It's not set.

- The mousse isn't set.
- Okay.

- How bad is it?
- It's pretty bad.

It's just straight liquid now.

Oh, my God.

Samantha, calm down.

If you cannot fix this mousse,

you will be going home.

Damn.

Damn, damn, damn, damn, damn.

It's not set.
The mousse isn't set.

- How bad is it?
- It's pretty bad.

It's just straight liquid now.

- Oh, my God.
- Damn.

Damn, damn, damn, damn, damn.

So your chocolate was too hot when you
added the cream, so it went to liquid.

- Yeah. Yeah.
- Hey, okay, we're so one down.

- You still have two to go. Okay?
- Yes, Chef.

- We are not done.
- No, we're not.

- So we keep this together, okay?
We'll plate that. - Yes, Chef.

The mousse is soft, it's fine,

but we're still gonna taste it,
let me tell you that.

Okay? And...

...that mousse is delicious.

- Okay?
- Yes, Chef.

- Y'all can do this.
- Come on, baby, come on.

Gordon: Come on, speed up, guys!

Guys, just two minutes left.

Ooh!

60 seconds to go.

Gordon: Focus on
your molten lava cake.

Gerron: All right.

- ( Gerron groans )
- Ashley: Ooh.

There you go. There you go.

- Aarón: Come on!
- Come on, Sam.

Come on. Come down to the front.

- 35 seconds to go.
- Ashley: Come on!

( Sighs )

( whispers ) All right.

( Sighs )

Oh, Farhan.

Joe: Gerron is the first to
have all three of his desserts

- up on the tasting table.
- Come on, come on!

Judges: Ten, nine, eight,

- seven, six, five,
- Ashley: Come on!

Four, three, two, one.

- Aarón: And stop.
- Gordon: Wow.

- Joe: Wow.
- All of you, well done.

Gordon: What a 60 minutes.

Now for the most
important part, the tasting.

I'm gonna begin with Gerron.

Young man,
I'm gonna slice in the middle.

- I wanna see liquid.
- Yes, Chef.

( Exhales )

- And that is what in the center?
- That's liquid.

- Chocolate.
- Congrats.

Did you taste one?

I tasted the batter.

Brilliant.

- Did you taste that?
- No.

- ( Gordon exhales )
- It's definitely liquid, Chef.

( Sighs ) I just thought--

I thought the top looked done.

- It just wasn't done, Chef.
- Ah.

The mix is not even cooked.
It's cold.

So, the molten lava cake,
Gerron absolutely nailed it.

- Joe: Beautiful.
- Right, beautiful.

Joe: And Samantha?

The plate's naked,
so there's no garnish,

but the actual dessert,
mind-blowing.

- More liquid than Gerron's.
- Great.

Farhan, did he just pour
batter in the plate?

It's not even cooked,
so I couldn't actually taste it.

- Gordon and Joe: Couldn't taste it.
- That's a shame.

Aarón: So, I asked all of you

for a beautiful
milk chocolate mousse.

Gerron, let's start with you.

How do you think you did?

I didn't get a chance
to garnish it,

but tasted the batter
and the taste was there.

What happened, Samantha?

It didn't set. The chocolate was
too warm when I added it to the--

I'm sorry.
When I added it to the eggs.

Sadly, it does not look
like the one I showed you.

- Not at all.
- But there is something on the plate,

so I have something to judge.

- How'd it go, Farhan?
- I think it turned out nice.

I made sure to give
myself enough time

to get the mousse set
in the blast chiller.

In the meantime, I got the
tuile in and the crumb made.

Well, here's the deal.

Gerron has the most aerated,
most fluffy.

It's a very subtle, smooth,
milk chocolate flavor.

As far as Samantha,

the texture's off and the
visual aesthetic is skewed.

And then Farhan is spot-on.

And finally,
white chocolate panna cotta.

All right, Gerron.

Thank you, Joe.

- What happened?
- It didn't set in time.

( Clicks tongue )

- This is set. - The panna cotta's
set, but the coulis is not.

I messed it up.

- Thank you.
- Thank you.

Think I should be able
to do that?

I think so.

If so, the both of them are set.

There's set
and then there's concrete.

This could be the difference

between you staying here
in this competition

or leaving here tonight.

There's set
and then there's concrete.

This could be the difference

between you staying here
in this competition

or leaving here tonight.

How much gelatin did you use?

Three and a half sheets.

One piece. Sticks together.

- Mm-hmm.
- A coulis in one piece.

You need a jackhammer
to get through that coulis.

All the three panna cottas
themselves were good flavor,

some more gelatinous
than others.

- I don't like them when
they're too gelatinous. - No.

The real variance was
on the coulis, right?

Gerron's? Perfect.

And I'm surprised
how poorly Samantha did.

Basically raspberry juice.

Farhan's was so gelatin,

so you couldn't even
get through it with a spoon.

Whoa.

Gerron, Samantha, Farhan,

a tough 60 minutes to nail
three very delicate desserts

all using chocolate,

one of the most difficult
ingredients to nail.

Please come around
to the front, thank you.

Tonight we have three home cooks

fighting for
their very survival,

but one home cook
gave us a master class

with all three
of these desserts.

Gerron!

An incredible performance.

Whoo!

Thank you. Thank you.

Gerron, take yourself,

my apron, and your skill
up to the balcony

where you'll be in safety
from elimination.

- Thank you, Joe. Thank you.
- Good job.

Gerron: I can't get
up there fast enough.

Let's go.

Top five, here I come, baby!

Who would've thought
that these big old hands

could produce such delicate,
beautiful desserts?

Now it's just you two remaining.

Samantha, tonight
you lost a bit of focus,

and you were somewhat frazzled,

but textbook
chocolate lava cake.

- Thank you, Chef.
- Let's get that right.

Farhan, your precision
in this competition

is wonderful to watch.

However, you know and I know,

you served me the top of an
undercooked molten lava cake.

Aarón, what'd you think
of the chocolate mousses?

Samantha,
it's a very simple dessert

that sadly gives really
no room to hide behind it.

I think it's obvious that
it was just off structurally.

Farhan, your plate looked
beautiful and it was delicious.

The story of panna cotta.

Technical errors in both.

Samantha, your coulis was
basically raspberry juice.

And Farhan, your panna cotta
was way too gelatinous,

a little bit too firm.

Unfortunately,
the time has come.

- We have to say goodbye to one of you.
- Yes, Chef.

The person joining the top five

of the competition...

...Samantha.

- Head up to the balcony.
- Thank you, Chef.

Top five! Top five!

I'm so close to that trophy.

My next goal is to just fight

all the way as far as I can go.

I have learned so many things,

but there's
so much more to learn,

and I wanna learn it all
so I can do Gordon proud.

Farhan, timing got
the better of you,

and unfortunately,

you left us with
a lackluster panna cotta,

and a grainy mousse.

Aarón: Farhan,
when I gave you that apron,

it was for a reason.

You have a very distinct
personality with your food,

and I just think you need
some more mentoring,

so I'm not gonna let
the mentoring stop here.

I'm gonna open my doors in New Orleans
to you at all of our restaurants.

You can come down
and learn some things

with us down there.
We'd love to have you.

That's amazing.

- Thank you.
- All right.

I'm just thankful
for this opportunity.

You guys believed in me,

gave me the opportunity
to share my story,

my culture with America,

and I'm 100% a better cook
than I came in.

Right, and we've loved
having you.

Young man, come and say goodbye.

Joe, thank you so much.

Good job, young man.

- Thank you so much.
- Well done. Well done.

- Thank you so much.
- Now, place your apron on your bench.

- Have a safe journey home.
- Good job, Farhan.

- Thank you so much, Chef.
- Best wishes.

- Gerron: Love you, Farhan.
- Love you guys.

It's really difficult
to walk away,

but I learned so much
along this journey.

Coming into this, I was a dental
student first and foremost,

and food was something
that I just did on the side.

- Later, Farhan.
- Bye, guys.

Now leaving, I-- I can really
see a career in food.

Cesar: Bye!

Farhan: For me, this
is just the beginning.

- Narrator: Next time...
- Lift!

The top five face
a final mystery box...

Tonight, a little taste of home.

- ...that's full of emotion.
- Oh, Daddy, don't cry.

You all have to make
a delicious dish

inspired by your loved ones.

- I love you, baby!
- Make something good.

- And an elimination challenge...
- Oh, my--

Oh, this is a big boy
right here.

- May leave one home cook...
- What do I do with that?

...brokenhearted.

Looks like that beef was
( bleep ) all over my plate.

Wow.

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