All language subtitles for MasterChef.US.S14E04.WEB

Gordon:
Previously on "MasterChef"...

This is
"MasterChef Generations."

...so far 15 cooks
from the Millennials...

I'm only gonna say
one thing-- yes.

- ...the Boomers...
- Joe: Exceptional.

- Thank you so much.
- It's a yes.

- ...and Gen Z...
- I think you crushed it.

- Oh, my gosh.
- I'm, like,
feeling your energy.

...have earned
their "MasterChef" aprons.

This means the world to me!
This is crazy.

Gordon: I didn't know
they were gonna be that good.

This is a finale worthy dish.

We haven't even started
the competition yet.

( all cheering )

Tonight it's
the final round of auditions

with Generation X...

- Please welcome Christine Hà.
- Oh, my God! Oh, my God!

For Gen X,
we strive under pressure.
So just bring it.

We didn't really have
the internet to find recipes.

...as more home cooks
battle it out...

We're the generation
that's supposed to be seen
and not heard,

but you're gonna
hear from me today.

I forgot to put flour in this.

( bleep )

Oh, ( bleep ).

...for the last five aprons.

I like the different textures
in here.

Shrimp are cooked beautifully.
It's got the right
amount of heat.

- Thank you.
- This is a great example

of frying something
the wrong way.

( music playing )

We got this.
We got this. We got this.

- You got this.
- All right, let's go!
Yeah! Whoo.

I am a Generation X.
We may be the forgotten
generation,

but I am here to show that
we are here, and we're present,
and ready to represent.

- I just need to nail it.
- I'm ready for this competition
to get started.

I'm excited.
I've been waiting
for this moment.

That's what I'm here for,
and we're gonna
put it down today.

- Whoo! Here we go.
- ( music playing )

- ( cheering )
- Oh, we got fireworks.

- ( cheering continues )
- This is it!

Yeah!

Welcome. Amazing.

Wow.

Welcome back to
"MasterChef Generations."

Now, so far we've seen
the Millennials,

the amazing Baby Boomers,
and Gen Z cook.

We've handed out 15 aprons.
Now we're down
to the final five.

Trust me, there is not
a lot of room for error.

Now the generation
that will be cooking tonight

is one that we three
know quite well because
we're all part of it.

Yeah!

Auditioning tonight is Gen X.

If you're Gen X, you're
in your early 40s to late 50s.

We've seen the birth
of the internet,

we've seen the fall
of the Berlin Wall,

and we watched a lot of MTV.

- Yes, we did.
- Whoo!

And 'cause there's not enough
Gen Xers already up here,

we're bringing in
one more special judge

- from our generation.
- Crowd: Ooh!

She's a renowned chef,
a James Beard Award finalist,

and most importantly,
she won the toughest cooking
competition in the world.

Please welcome "MasterChef"
season three winner

Christine Hà.

( cheering )

Amazing!

( cheering continues )

- ( muted chatter )
- Hi.

It's her. She's so amazing!
She's so amazing!

Oh, my gosh. I am so excited
that Christine is here.

I watched the season twice
when she won,

and every single time,
I cried.

I am so honored
and humbled that she's here

and that she's actually
going to try my dish.

So, Christine,
I'd like to take this moment

to congratulate you
on everything.

The incredible cookbook,
the restaurants.

And no question about it,

you are a true star
of your generation.

- Thank you. Yes.
- You were born
in the late '70s.

In your mind,
what is the Gen X
food world all about?

Well, I think growing up
in our generation,

we either learned from
our parents, grandparents,
cookbooks-- reading print.

We didn't really have
the resource of the internet
to find recipes.

- Yeah.
- So I feel like it was
a lot of cooking

- from the soul, I would say.
- Gordon: Love that.

Now, all of you will
have 45 minutes to cook
your signature dishes tonight.

Remember,
if you want to represent Gen X

and earn one
of the final five aprons,

you need three
out of the four of us
to say yes tonight.

- Oh, wow.
- Oh.

Now, the very best of luck
to you all.

Your time starts
when the clock starts.

Do Gen X proud.
We'll see you in the restaurant.

- Woohoo!
- Man, they are pumped,
aren't they?

Oh, my gosh, oh, my gosh,
oh, my gosh!

Oh, my gosh, oh, my gosh,
oh, my gosh, oh, my...

- Gordon: Okay, here we go.
- Christine, welcome back.

- Thanks for having me.
- So good to have you on the
right side of the law here.

I still remember
like it was yesterday
coming in to be judged.

You don't know who chose
the right dish.

You don't know
what the judges--

- if they're gonna be
mean or nice.
- Come on.

We were always nice, weren't we?

I mean, you were
the most intimidating one.

- Yeah, no.
- 100%.

Yeah, because I'm the one
who knows the most.

I think this is gonna be one
of the most exciting generations

because it's our generation.
So I want sparks.

I want flavor profile
like never before tonight.

Mm-hmm. I agree.
They say that Gen Xers
are the hardest working.

- I mean, look at all of us.
- Does Gen X have America's
next MasterChef?

- We're about to find out.
- Joe: Indeed.

Crowd: Three, two, one!

( cheering )

- Yeah!
- Let's go!

This is great.
This is awesome.

This is what I live for.
We're Gen X.

We strive under pressure,
so just bring it.

I'm feeling great.
Very excited.

Got a great dish
planned for tonight.

I've been cooking
my whole life.

I was a latchkey kid.

Played all of the sports
growing up.

Whenever I came home, I was
always starving after practice,

so it was out of necessity.

My name is Scott,
I'm 54 years old,

I live in Southlake, Texas,
and I'm a business consultant.

I'm gonna come in here.
Should be a beautiful
golden brown.

Cooking is my passion.
It's in my blood.

My great-grandfather
is Billy McKinnon.

He was restaurateur from
about 1914 until about 1930.

So he kind of built
a little empire there in
Houston and Dallas.

Actually, McKinnon Street
in downtown Dallas
is named after him.

- You show that meat.
- Gotta make that meat
taste good.

My dream is to bring
the McKinnon family
restaurant heritage back

and to open
McKinnon's Family Restaurant
on McKinnon Street

in honor
of my great-grandfather.

So this really matters to me.

- Don't cry with the onion.
- I'm not gonna cry.
I'm having too much fun.

( cheering )

- Yeah!
- Whoo!

- Right, young man.
- Hello.

- Yes, sir. How are you?
- When was the last time
you were called a young man?

- Come on.
- It's been a bit
with this crew.

Ladies, welcome.
This is your family?

- My beautiful wife Kim.
- Hello. Nice to meet you.

- Likewise. Welcome.
- My daughters Macy and Molly.

- Hello!
- Macy and Molly, welcome,
welcome, welcome.

- And how did you guys meet?
- Scott played football at TCU.

- Gordon: Okay.
- And I was cheerleader,
and we met in college.

- I love that. Love that.
- Such classic
Texas couple story.

- Scott: I know, right?
- Tell me the dish.
What are we doing?

- So I'm doing a mustard-fried
venison backstrap...
- Wow.

...and a kick-ass
Southern creamed gravy.

Why did you choose
to do venison?

Scott: This dish
was the perfect Gen X dish.

This was a meal
my father and I and family,
we had for many years.

This backstrap, it's a really
tough protein to get right.

And you know if that's not
cooked properly, it's gonna be
tough as old boots, right?

Heard. I've got a good method
to handle it.

Okay. You've got this, bud.
Yes? Come on.

- Yes, sir. Let's go.
- Come on.

- Oh, yum.
- The hardest part
of cooking venison,

especially the backstrap,
it's the thicker cut of
the tenderloin of the deer.

But if you know how
to work with it,

the flavor profiles
are just tremendous.

- You got it.
- Let's go, Dad. 20 seconds.

- 20 seconds.
- 20 seconds.

- You got it.
- You got it.

All:
Five, four, three, two, one.

- Yay!
- ( all cheering )

Let's go, Dad!

Scott: This apron would mean
everything to me.

It would validate

that cooking is in my blood,

the skills are there,

and I know I've got
the passion.

- Welcome.
- My name is Scott McKinnon.

I made a mustard-fried
venison backstrap,

mashed potatoes, green beans,
and a Southern cream gravy.

- All right, guys,
shall we taste?
- Mm-hmm.

Gordon: So, Christine, visually,
it's beautifully breaded.

It's appetizing.
I love the color.

But this backstrap
is one of the most difficult
slices to cook.

- Did you marinate it?
- I did. So--

- Lightly tenderize it?
- Yes, sir.

Yeah, at the end of the day,
this is a deep-fried venison,

which is either really smart
or really stupid.

I don't know which one.
I'll tell you when I taste it.

- Scott, shall we get in there?
- Scott: Yes, please.

In terms of the temperature,
what are we going for
in the middle?

- Where are we?
- A medium.

( music playing )

Gordon: Beautiful.
It is medium.

Scott, listen, I love the
texture of the actual breading.

It's very hard when you've got
such a huge slab of venison.

It could've done with being
seasoned before dredging.

That's just a little bit bland
on my palate for that,

- but venison's
cooked beautifully.
- Thank you.

And for that reason,
I'm a yes.

Thank you so much.
It means everything.

Okay, that's a yes from Gordon.
That's a good start.

One yes. You need two more.

For me personally,
I don't think the venison

actually worked
in this dish particularly.

I'm getting sort
of this mealy texture.

And I feel like
Southern creamed gravy,

usually you're gonna get
a lot of that savoriness.

And I'm not really getting that
so much with this.

- So I'm sorry,
but for me it's a no.
- Okay.

Aarón: Yeah, I mean,
there's something very
comforting about this dish.

What you have here with
that gravy and the cooking
of the venison

I think is
a very pleasurable bite.

- I believe in you,
so I'm gonna say yes.
- Thank you so much.

So that's two yeses, one no.
I guess it's up to me.

You know, this is
a difficult thing for me

because this is
a very competitive year.

And I like the dish,
and I like the gravy.

There's a lot of things
that are good about it.

But that lack of salt
on the venison
before you breaded,

it kind of takes the wind
out of the room.

It's like a fatal,
fatal mistake.

Joe, not many
professional chefs go anywhere
near that backstrap.

And so as an amateur,
it takes a certain individual

to have the guts and the
determination to cook in front--

- I don't know.
- This means everything to me.

- I get it. I get it.
- Everything.

I'm trying to bring
my great-grandfather's
restaurant

back to McKinnon Street.

Nothing has been
more important to me

than this minute
right now today.

I'll make you proud, Joe.

( music playing )

- Yeah.
- Come on, Joe.

( music playing )

That lack of salt,

it's like a fatal,
fatal mistake.

I'm sorry. It's a no.

- Gordon: Oh.
- Oh, my God.

Joe: Good luck to you.
Thank you for coming.

Thank you.

Oh!

You're our MVP.
You're our MVP.

There's a lot more
I had to give, and a lot more
I had to prove.

( cheering )

This is just a bump in the road,
and I'm gonna keep going.

- Joe...
- Guys, listen.

The guy was super sweet,
super likeable,
but I'm a judge here.

I can't give aprons to people
who don't salt food.
It's just the way it is.

- You got it, Mom. That's good.
- You got this.

I'm so excited
to represent Gen X.

We are independent.
We are creative.

We didn't have the internet.

We had to find
our own fun in life.

My name is Kimberly,
I'm 52 years old,

and I'm from Auburn,
California.

I've been a teacher
for 29 years.

I always say
I'm a teacher by trade
and a garden cook at heart.

I'm on the search
for some cherry tomatoes.

I really love gardening
because I love the idea
of being sustainable.

I grow all kinds of vegetables,
herbs, and fruits.

- Oh, check it out.
- Okay, these babies
are coming out.

- Good job, Mom.
That looks great.
- ( crowd cheering )

- Hi! Hi!
- Hi, guys.

- My name's Kimberly. Hi.
- Kimberly, hi.

- Both: Nice to meet you.
- Yes.

You have us talking like you.
We're like, "Hello!"

- Whoo!
- Joe: What are we making?

I'm making an herb-crusted
panko cauliflower steak

with some garden beans
and tomatoes.

- What's the protein?
- There's no protein.

So the cauliflower's
the protagonist.

Yes, my dish is based out of
what I grow in my garden.

- I have a big a garden.
- Aarón: Nice.

- Well, look, we're looking
forward to tasting your dish.
- Thank you.

Remember,
in the MasterChef kitchen,
you have to have a big voice.

I have a big voice. I'm squeaky,
but I can be a boss.

- Aarón: Okay.
- Joe: Good luck.

Both: Thank you.

Kimberly: All right, guys.
Magic going here.

- Oh, you got five minutes.
You're good.
- It's all right.

- Don't stress.
- I am making this dish
to show the judges

vegetables can be sexy
and they can stand alone

against some of
those protein plates.

- You got it, Mom. Good job.
That looks great.
- You've got time.

- Set it on there.
- Five, four, three, two...

- You got this. You got this.
- ...one!

My name's Kimberly,
I'm 52 years old,

and I made an herb panko-crusted
cauliflower steak

with garden beans and tomatoes

and a tarragon
chimichurri sauce.

These are all ingredients that
I grow in my own garden at home.

- Are you a vegetarian?
- I'm not a vegetarian,

but I'm really health conscious,
and that's one reason I garden,

to teach healthy habits
to my daughters.

- Shall we dive into that steak?
- Yes, let's do it.

I can't believe I'm saying that
with a cauliflower.

I think it looks delicious.

I love the crispy topping

on the top of that
cauliflower steak.

Did you braise this
in a vegetable stock?

I did not.

I seared first in an olive oil

and then I roasted it
in the oven.

My problem with
this kind of dish,

if I'm gonna commit
to having a cauliflower steak

- as an entrée, I want it
to feel like an entrée.
- Okay.

And I think this feels
a little bit more
like a side veg.

Shall we dig in?

- What's in the chimichurri?
- Tarragon, parsley, garlic,
vinegar, and lemon zest.

Kimberly, I think this dish
really showcases your love
for vegetables.

I feel like I could learn
a thing or two from you.

I also feel like tarragon is
an underused, underrated herb,

so I really like how
you incorporated that in here.

- For me it is a yes.
- Thank you so much.

Joe: Actually a little bit
surprised, but it tastes good.

This is a dish that you can
really tell that it's someone
who connected to the produce.

It has a very Italian
sensibility to it.

- So, for me it's a yes.
- Oh, thank you.

For me,
I think the green beans
are undercooked,

and that was
a little disappointing.

And I can't believe
I'm saying this,

but it's a little excessive
with the chile.

While I think the mission
is admirable, for me it's a no.

I'm sorry.
That's two yeses and one no.

I guess it's all up to you,
Gordon. What do you think?

I just wanna say thank you
for coming in and cooking

a delicious vegetarian dish
without any protein.

I appreciate
that you took a risk,

but I don't get
all the green beans.

- Green beans
are your neutral veg.
- Okay.

It's not my go-to.
However, the steak is delicious.

This is a tough one for me.

Out of 365 days a year,
how many days do you spend
in your garden, Kimberly?

Every day.

So this is gonna be harsh,

but I'm gonna be honest...

It's a...

Out of 365 days a year,
how many days do you spend
in your garden, Kimberly?

- Every day.
- So this is gonna be harsh,
but I'm gonna be honest.

It's a no for
the first time in your life
not attending to your garden,

- but it's definitely
a yes to "MasterChef."
- Thank you so much.

Congratulations.
You took a big risk
cooking a vegetarian dish.

- It's paid off.
- Oh, my gosh.
Thank you so much.

( crowd cheering )

They did? Oh, my God.
Oh, yeah!

Kimberly: I'm just so blessed
and overwhelmed.

But tiny but mighty
came through.

I'm super excited.
Oh, my gosh!

I love this dish.
She's intellectual.
She's thoughtful.

I'm sure there's a lot
she can do,

- so it's good
she got an apron.
- Gordon: Yeah.

Joe: One apron down
and four to go, guys.

- ( cheering )
- Come on, baby!

Thanks, Buggy.
I'm representing Generation X!

My name is Arthur, I'm 49,
and I'm the founder

and a managing partner
at an ad agency.

I'm creative day in
and day out for my work,

and when I cook,
I can be creative
in my own right.

Look at that.

I'm almost 50 now.
I feel like I've done

everything that there has
to be done in advertising.

And now is the time where
I'm thinking my passion
for cooking that I've had,

maybe it's time to transition
into the culinary world.

- Oh, my God.
That smells really good.
- You can't say, "Oh, my God."

You're right.

I have a four-year-old, and
she's like my biggest critic.

But I love cooking for her
and my wife.

They mean everything to me.

That's good.
That's really good.

( crowd cheering )

Good evening.
Good to meet you. First name?

- Arthur.
- Both: Arthur.

An honor to meet you guys.

- Welcome to all of you.
- Thank you.

- Tell us about the dish.
- I'm making an olive oil

poached sea bass
with a crispy bok choy.

And then I'm gonna have
a light dashi underneath

with an oolong tea foam on top.

- Love that.
- Oolong tea foam?

You've gone all
Millennial/Gen Z.

- You're doing a foam?
- Yeah, yeah.

The dish sounds complicated.
There's a lot to pull off here.

You don't wanna just take it
a touch simpler

- or you going all out?
- Yeah, that's my approach.

Always looking at doing
creative things.

- Dish sounds good.
Thanks, Arthur.
- Good luck, Arthur.

- Arthur: Thank you.
- ( cheering )

A minute, babe. One minute.

- Wow. Baby, it looks so good!
- That looks beautiful.

- Doesn't it look beautiful?
- All: Three, two, one!

( cheering )

If I do get an apron,
it's validation to me

that maybe I do have
what it takes

to actually be successful
in the culinary world.

- You got this!
- Hi, guys.

- Welcome.
- My name's Arthur,

and I'm a managing partner
of a creative ad agency.

And this dish
I made for you today

is an olive oil
poached sea bass

with ginger
and garlic crispy bok choy,

dashi, and an oolong tea foam.

Four years ago
when my daughter was born,

that's when, you know, when--

when I started being inspired.
And food was it, you know?

I wanted to make
the best dishes for her.
It gives me so much joy.

That's beautiful.

Shall we dive in
to this sea bass?

Christine: Yes.

Gordon: It's
an interesting presentation.

It looks like it was done
by a guy who does ads
for a living.

'Cause it's captivating, right?

I think you've
attempted something really
difficult tonight

to pull it 45 minutes,

But as you know,
it's all about the taste, right?

- Yeah.
- Now let's get in there.

How long did you cook
the sea bass for?

Just under ten.

Arthur, I feel like
a lot of times in auditions
of "MasterChef,"

people are really
going over the top,

trying to impress the judges

with a lot of different things
going on.

But altogether,
I think it's a pleasant dish.

It's got some finesse.
Things marry well together.

So it is a yes from me.

- Ooh, la, la.
- Thank you. Thank you.

I think something
that's really magical
is the idea of that garlic

that kind of crisp up
on the bottom end
of that bok choy.

It has that nuttiness
that I really think helps

the actual broth and brings it
to another place.

And the sea bass
is so beautifully cooked,

- and that's why
I'm giving you a yes.
- Oh, thank you.

Uh, listen,
technically, it's good.

Broth, super fragrant,
delicious.

Sea bass is a fish
that's robust, it's intense.

And it's got that skin,
so poaching it is adventurous,
but it's paid off.

So for me
it is a big resounding yes.

Welcome to "MasterChef."
Congratulations.

- Thank you guys so much.
- Great job. Really good.

- Christine:
Thank you, Arthur.
- Really good, indeed.

- Thank you.
- Congrats.

- Joe: It would've been a yes.
- Thank you, guys.

( music playing )

- Yeah!
- ( cheering )

( muffled chatter )

- Arthur: What is this?
- What did Daddy get?

- Apron.
- That's right.

- Do you get to bring it home?
- Hopefully.

- Oh, my God.
- I know.

- ( music playing )
- ( cheering )

( cheering )

Come on, Sunshine!

- You got this.
- I love representing Gen X

because I was raised
by Boomers and I've been
raising Millennials,

and I think that give us
a really good advantage.

Go, Sorn.

This is so hard.
Wow! Okay.

- ( crowd gasps )
- ( bleep )

- It's okay, it's okay.
- I don't got this.

( bleep )

Mm-mm. I can't do this.

It's okay, Sorn.
You got this.

- ( Sorn groans )
- Almost there, almost there.

- Sorn: God.
- Crowd: Three, two, one.

( crowd cheering )

My name is Sorn,

I'm from Philadelphia,
Pennsylvania,

I'm 42 years old,
and I'm a fashion designer.

This dish, it's a Filipino
stuffed milkfish

stuffed with ground pork
and vegetable

with a fish sauce
and garlic and rice.

To be very honest,
I think the fish got away
from you a little bit.

- It looks a little beat up.
- Yes.

- It just looks bizarre.
- Joe: Let's give it a try.

Gordon: Shall we?

That's a tough one. Gen X,
I think, is one of the most
competitive generations.

I think dish is a step too far.
All the elements are there.

It just needs
to be constructed better

'cause it's sort
of discombobulated.

It's fallen apart.

It's a shame because
the actual skin isn't crispy.

Unfortunately,
for me it's a no.

Look, I'm gonna tell you,
and I think you know this,

- this dish is a bit of a mess.
- Yes.

This looks like
a scrambled egg omelet.

It looked like it
went through a blender.

So I'm gonna have to say no.
I'm sorry.

- That's two nos,
unfortunately.
- Aarón: Sorry.

- Christine?
- I think this was
a valiant effort.

The fact that you made it
all the way here to auditions

still says a lot about you
and your potential.

Whoo!

Hey.

Okay, babe. 18 minutes,
30 seconds. Looking good.

- Perfect.
- My name is Sunshine.

I am 50 years old,
and I'm from Portland, Oregon.

I'm Hunkpapa Sioux,
so I'm Lakota Sioux.

My mother was born on
Standing Rock reservation,

so I grew up
participating in powwows

and learning about our
people and our culture.

The other thing we're gonna add
to this is some fresh avocado.

When I cook, I don't waste
any of the ingredients,

and that definitely comes
from my heritage,

as we use every part
of the animal.

There's nothing
that goes to waste.

That's something
that's been ingrained in me,

and so it comes out
when I cook.

- Come on, babe.
- Where am I at on the clock?

- 14 minutes, 30 seconds.
You are rocking.
- Perfect. Okay.

- ( music playing )
- ( cheering )

Hello, hello. Welcome.
Hi, hi, hi, hi, hi.

- Hi. What's your name?
- My name is Sunshine.

- Hi, Sunshine.
- Hi.

- So what are you cooking today?
- I am cooking creamy polenta

with a summer succotash
and a pan-seared halibut.

- It's a nice idea.
Halibut's tricky, right?
- Yes.

Because it can get mealy
if you overcook it,

but you definitely
want it cooked through.

- Yes.
- Are you gonna finish it
in the oven?

- No.
- No? That's interesting.

- You're gonna cook
all the way in the pan?
- Sunshine: I am.

Joe: Risky. If it's raw,
it's gonna be a disaster.

Wow. I like the boldness.

Joe: So, Sunshine,
what do you do in life?

Sunshine:
I'm a yoga instructor.

Food, breath, life,
mind, meditation.

- Holistic.
- Yes.

Let's just try a little
while we're here.

Yeah, I mean,
I could do downward dog.

- I could do, like--
- We'll just do
a little breathing.

- We'll just do
a little bit breathing.
- Okay, all right.

- Okay, let's breathe.
- Just exhale out
all your stale air

and stand strong.
Take a deep inhale.

- Hands over head.
Brings your palms together.
- Ow.

Exhale.
Your hands to your heart.
Bow your head.

Take a moment
to set your intention,
and release.

- ( sighs )
- Well, good luck to you
and nice to meet y'all.

- Thank you. I will.
- Be careful with that halibut.

Come on, Shine.
Finish it up strong.
Finish up strong.

- ( cheering )
- Here we go, babe.

- Sunshine:
Gonna start plating now.
- Get your yoga on.

Crowd: Five, four,
three, two, one!

Hey! Whoo, whoo, whoo!

- Good job.
- Okay. I love you.

I love you, too.

This dish is definitely
indigenous born

from the ground up.

I brought the roots
of my people

on the plate.

My name is Sunshine,
I'm from Portland, Oregon,

and I made a pan-seared halibut
on top of a summer succotash

with a creamy polenta.

Succotash is actually
an indigenous word.

It means broken pieces of corn.

So this is an elevated dish
to honor my ancestors.

Gordon: Amazing.

- Let's do it.
- Let's try it.

Gordon: Visually,
it's popping, Sunshine.

I'm slightly nervous
about the halibut being
a little bit dry

because it's really seared.

Is there any heat
inside the succotash?

No heat.
Just very full of flavor.
Very homey.

This is a very interesting dish
'cause it's simplistic

and it's also very complex
at the same time.

The amount of work that
you put into that succotash

and the deepness
and richness of flavor
in such an abbreviated time

shows that you know
how to handle ingredients.

- So, it's a yes for me.
- Thank you.

Sunshine, I think this dish
was well-balanced.

It was really
a celebration of corn.

The fish was cooked well.
So, for me it's 100% yes.

- Thank you so much.
- So, sadly, my bit of halibut
was slightly dry.

And then polenta,
it just needs to be
a little bit more richer.

Just a touch on the bland side.
But I love the succotash.

But I'm not in love with the way
you cooked the fish.

So, for me, I'm a no.

So that's two yeses and one no.
You need one more.

- So, Joe?
- Joe: Well...

( clicks tongue )

The halibut
is aggressively cooked,

but I like the crust.

I thought the dish was awesome.

So, for me it's a yes.
Congratulations.

- Here's you apron. Good job.
- Thank you.

- ( cheering )
- ( chanting )

I am a ball of explosive
sunshine right now!

I'm just super elated.
I'm honored to be here.

It's time to kill it.
It's time to win
the MasterChef trophy.

- "MasterChef!"
- ( cheering )

- ( music playing )
- ( cheering )

- Let's go, babe.
Kill it, babe.
- Let's go, Mom!

You got this.
You got this.

( cheering continues )

Dad, go, go!

- Daddy--
- No, you can't tell him
what to do.

- Let's go, Mom.
- Thanks, baby.

I'm Marie, I'm 43,
from Westminster, Maryland,
and I am a proud Gen Xer.

- I think Xers are
underestimated and overlooked.
- Spicy.

We're the generation
that's supposed to be seen
and not heard,

but you're gonna hear
from me today.
Let's go, Gen X!

I'm making soft-shell crabs
with balsamic beets. So good.

When I was 20 years old,
I joined up for the military,

and I met my husband
in the Army.

We were both soldiers
at the time.

My passion for cooking
really took off

when I had a family of my own
to provide for.

I wanted to make sure
that we were the family

that sat together
at the dinner table.

- Whoo!
- Lock in, Mom.

- Marie: I'm locked in, baby.
- Ooh, that looks great, Mom.

Ooh, look at that!
Babe, that looks excellent.

- That looks good. That looks--
- Crowd: Five, four, three,

- two...
- You are a queen. Yes!

- ( cheering )
- Let's go!

Welcome.

I'm Marie Triplett, and today
I have prepared for you

soft-shell crabs
with roasted balsamic beets,

beet greens
with bacon and shallots,

and a roasted red pepper
and horseradish aioli.

- Amazing. Shall we?
- All right.
Let's give it a try.

Drum roll, please.

So, usually when you think
about fried soft-shell crabs,

you think about
something light brown.

This is a dark brown,
so I don't know

if that's because
of what you crusted them with

or if you overcooked them.

Mm-hmm. Shall we?

I feel like there's
a little bit too much batter
on the soft-shell crab.

For me, this dish
didn't necessary work.

- So, I'm sorry.
For me it's a no.
- Thank you, Chef.

Frying properly is one of
the most difficult things to do,
and very few get it right.

This is a great example of
frying something the wrong way.

So, I'm sorry.
For me it's a no.

Have it, have it, have it.

- Aww.
- ( applause )

- Aww, that's crazy.
I'm so proud of you.
- It's okay. I did my best.

- I'm so proud of you.
- Obviously, I'm disappointed.

It wasn't the outcome
I was hoping for,

but everyone takes L's
in life.

You're doing amazing, Chris.

- Come on, Dad, keep going.
You got this.
- Thank you, baby.

I'm Chris, I'm 45 years old,
I'm from Mobile, Alabama.

I'm a real estate investor
and a lover of life.

Dad, how can you
keep it on there?

I live in Alabama now,
but my roots are from Louisiana.

When I was young,
I would spend my summers

at my grandmother's house
on the bayou.

I fished all morning,

caught crabs
in the crab traps,

and we would be able
to eat it that day.

It was amazing.
It was always fresh.

It was incredible.

Damn, I'm good.

I'm making jumbo shrimp
over smoked gouda grits

with a blackberry gastrique.

- Come on, Dad, you got this.
- Thank you, baby.

( cheering )

- So proud of you.
You're doing amazing.
- ( laughter )

Keep going, Chris.
Don't get distracted.

Come on, Dad.
Make it perfect.

- Let's go, Dada, let's go!
- I'm doing good, baby.

All: Five, four, three,
two, one!

( cheering )

When the judges
taste my food,

I want them to know that
that's me on a plate.

It's all or nothing,
and I'm just excited to be
in this moment right now.

Welcome. Come on in.

I'm Chris, I'm 45 years old,
I'm from Mobile, Alabama,

and today I've made jumbo shrimp

over a bed of creamy
smoked gouda grits

and a little
blackberry gastrique.

- Shall we?
- Come closer, come closer.

So, Chris, visually, listen,
I love the look of the shrimp,
of the seasoning.

Fingers crossed that
it has a heat, it's sweet,

everything that you want
from that sort of Cajun style.

'Cause if it doesn't,
you're in trouble.

- I think you're gonna love it.
- Yeah, I appreciate
your confidence.

Um, so the idea
of blackberry gastrique

is something
that's not traditional,

so hopefully
that pays off for you.

- Yeah, but definitely quirky.
- Gordon: Shall we?

Joe: Let's try it.

So, Mr. Chris,
I'm very pleasantly surprised

that that damn
blackberry gastrique worked.

Shrimp are delicate and sweet.

This is
a very unique interpretation

of such a Southern classic,

- and that's a yes for me.
- Thank you.

- Thank you, thank you.
- So listen, the shrimp
are cooked beautifully.

But a whole plate
of that gouda? Too much.

It just needs to be subtle.
But you've got some
great flavors there.

I'd like the chance
to mold you even better.

It's an absolute yes.

Thank you.
Mm. Thank you, thank you.

I like you, I like the dish,
but it's all too much.

It's super cheesy.
It's super rich.

- I'm gonna say no.
Too much for me.
- I understand.

- Thank you, thank you.
- Wow, okay.

It all lies in the hands
of Chef Christine.

Chris, I think you've got
a pretty tough judge before you

because I'm from the South,
so I've had a lot
of shrimp and grits.

I think the flavors are there,

but I think this dish could be
a little bit more refined.

For me, I think...

Chris, this dish,
the flavors are there,

but I think this dish could be
a little bit more refined.

For me, I think it is...

I'm scared, too.
Oh, my gosh.

Aww.

- ( all cheering )
- ( laughing )

- Did I surprise you guys?
- Yeah.

- Yes!
- Chris: I'm gonna win this
for my family

because they're amazing,
and I want them to know

that anything
you put your mind to,
you can do.

( cheering )

Incredible.
Some great food.

Gen X are bringing the flavor
like no other.

Yeah, you go!

Going old-school.

My name is Daniela,
I'm from Tehachapi, California,

and I'm a Reiki master.

You got it.
You just get in your happy zone.

Daniela: We got this.

Today I have my son Ricky

and I have
my wonderful partner Rick.

Whoo!

Rick and I started
dating ten years ago.
We're best friends.

His my soul.
He is the reason why I'm here.

He has supported me
every step of the way.

Ah, man.
Aww, that smells good.

- Smells perfect.
- I making chiles en nogada.

It's a chile relleno that
will stuffed with ground pork.

And it also has apples,
pears, plantains.

I grew up in Mexico,
so this dish is really
near and dear to my heart.

I'm still thinking
this is a dream.

I actually get
to feed chiles en nogada

to Aarón and Joe and Gordon,

and top of everything,
to Christine Hà?

Are you kidding me?
Oh, my gosh. Oh, my gosh.

You're doing fantastic.
You just keep on chugging.

- Whoo!
- The reason that I want to do
"MasterChef" right now

is I'm 52 years old,
and I've waited way too long
to pursue my dreams.

I've been
a social media manager.

I've been a Reiki master.

Not that I wasn't passionate
about those things,

but this is what lights me up.

Cooking lights me up.

Being here, it's like
a reset of the clock.

It means that
that page needed to turn,

- and life needed
to start again.
- You got this.

I got this, I got this.
Thank you.

- Ricky: Five minutes.
- There you go. There you go.

Perfect.
Damn, that looks good.

All: Five, four,
three, two, one!

( cheering )

I would love for the judges
to feel the heart and the soul

and just all the love
that I put into this dish.

Getting that white apron would
mean a whole reset to my life.

That's my baby!

Hello!

- Hello!
- Hello! Buenos noches.

My name is Daniela,

and tonight
I've presented to you

a chiles en nogada with a sherry
and pomegranate reduction.

And I used almonds and pine nuts
in the white sauce.

It's part of my heritage.

- I'm half Mexican
and half Serbian.
- Interesting.

So I hope I did nail it,
and especially for you, Aarón,
and Christine Hà.

I mean, I can't believe
that you're going to actually
try my chiles en nogada.

- Aarón: Yeah. Yeah, shall we?
- Joe: Shall we take a look?

Gordon: Daniela,
the colors are stunning.

- You look at the plate, and you
just can't wait to dive in.
- Thank you.

Are you happy with the chile
being cooked properly?

I'm happy with
the chiles cook. Yes, sir.

I'm so happy you didn't fry it
because a lot of times

people take a shortcut
and they'll fry it,

and I like the fact
that you roasted it.

It's gonna add
another dimension of flavor.

- Thank you, Chef.
- Gordon: Shall we?

Aarón: Yeah.

It is packed with flavor,
honestly.

- Thank you, Chef.
- It's festive.
It's a celebration.

It's so fruity and nutty.

And it just needs
a touch more seasoning...

- Okay.
- ...but it is so delicious.

- It's a big yes from me.
- Thank you, Chef.

I'm not familiar at all
with this dish, actually.

This is the first time
I've had this, so I didn't
know what to expect.

I like the different textures
in here.

You've got the nuts,
there's some crunchiness to it,

and I think this dish celebrates
a lot of different ingredients.

- For me it's a yes.
- Thank you.

It makes me very proud to be
Mexican when I eat this dish.

It really is that magical.
It's that special.

For me, it's a sí.

( gasps )

It's an absolute yes.
Of course, it is.

( muttering )

- Thank you. Thank you.
- Amazing.

- Amazing, amazing. Congrats.
- Thank you.

Gordon: Joe,
how was that for you?

Daniela, this is a dish

that's really authentic,
flavorful, soulful,

and I really like it a lot.
So, for me it's a yes.

- Aarón: Make it happen.
- Thank you.

- Thank you. Congratulations.
- I don't think I've ever

- been this nervous in my life.
- No.

- ( cheering )
- Yeah!

Four yeses! Four yeses!
Oh, my God!

Of course, they did.

( cheering continues )

Daniela: I'm proud
I was able to do this.

I'm blessed that I was supported
by these two amazing men.

I can't even
put the words together

to tell you
how this feels tonight.

Wow. We gave out 20 aprons.

The big question is
which generation is gonna become
America's next MasterChef?

Honestly, I think it's gonna be
one of the most competitive
seasons of all time.

- Exciting!
- Right.

You're the last person,
so we gotta...

- Andale!
- ...so that you can kind of
address the whole audience.

What?

( music playing )

- ( laughs )
- ( crowd cheering )

- ( music continues )
- ( cheering continues )

- I love you so much.
- Daniela: I love you, too.

Yeah! Oh, yeah!

Go win "MasterChef!"

Oh, my gosh.

I just got an apron
and I got engaged!

All in one day.

- Gordon: Next time
on "MasterChef"...
- Welcome to the top 20.

...the generations
go head-to-head
for the first time...

- We can do this, Baby Boomers.
- Go, Millennials!

- Come on, Gen Z. We-- aah!
- Gen X magic going on.

I like that.
That's progressive.

...in their first
mystery box challenge...

- Ooh, I'm scared.
- Lift!

- The secret ingredient is you!
- Oh, that's awesome!

Use your own memories and
make us a super memorable dish.

Someone's gonna win immunity
and save themselves
and the entire generation.

I don't even know why
you invited other generations.

Millennials are gonna win,
hands down.

Someone is going home tonight.
Make sure it's not you.

Gordon: It's failing
on multiple levels.

It literally tastes
like spicy baby food.

Gordon:
But it's charming and elevated.

The sauce is really
where the magic lies.

It's retro and modern
at the same time,
and that's exciting.