All language subtitles for MasterChef.US.S14E15.WEB

- Gordon: Previously on
"MasterChef: Generations"...
- Lift!

Your challenge is to use
those hot ingredients

in a restaurant quality dish.

Now, here to help us judge,

please welcome Sean Evans!

- ( cheers and applause )
- Here we go!

I'm gonna try my best
'cause it's top ten.

- Two of you will be going home.
- Oh, boy.

I'm cooking spicy fried chicken.

Make sure that
you don't overcook that thing.

Oh, I would lose my ( bleep ).

You have an overcooked
dry chicken.

I'm not getting
any heat whatsoever.

- Yes, Chef.
- Kimberly and Hallie,

- say goodbye.
- This might the best cornbread
I've ever had in my life.

Congratulations, Adam.

Adam: It feels nice
to finally get a win.
It was really a dream.

- Tonight...
- Oh, no!

...the top eight's
communication skills
are about to hit the wall.

You're gonna work in pairs
to make dishes

- that taste and look identical.
- Oh, my God.

And tonight, two individuals
will be going home.

That's right.
Tonight is another
double elimination.

I have a feeling
that things might go awry.

- Whoa, whoa, whoa, whoa.
- You gotta say "behind."

- It's kind of late.
- My hands are hot!
It tipped over!

- You did what?
- They've got a big problem.

That was not me!
That's Becca!

- What?
- Warren!

- Horacio's got a big mouth.
- Warren!

- Shut up, Horacio! Shut up!
- Warren!

No.

( music playing )

Yes. The wall!
The real moment of truth.

- Can you trust your partner?
- This is next level.

- Oh, my gosh. Oh, no!
- Okay!

- This is crazy! What?
- The dreaded wall!

- This is way taller in person.
- Wow, it's the wall.

I guess we all knew
it was coming.

And seeing it,
it is daunting.

- It's huge.
- Dear Glory.

- This is craziness.
- Hello, wall.

We got it, guys. We got it.

This is the Thunderdome.

This is the challenge

that everybody fears,

and this could bring

a lot of us
to our knees today.

Right! Good evening, everyone.
The top eight.

- Come on, give yourselves
a big round of applause.
- ( cheering )

Guys, if you wanna
get one step closer

to a quarter
of a million dollars,

you've literally
got a barrier to entry.

This 65-foot giant
has previously taken down

more than one top cook
in this competition.

- ( groans )
- Tonight we're putting

your communication skills
to the test.

You're gonna work in pairs
to make dishes

that taste and look identical

while you cook on opposite sides
of this very wall.

Oh, my God.

You need to conceptualize
and execute

a fully composed
MasterChef worthy dish

because tonight two individuals
will be going home.

That's right.
Tonight is another
double elimination.

- Oh, my God.
- But just so you know,
those two individuals

don't necessarily
have to be on the same team.

- ( gasps )
- ( chuckles )

The team pairings are arguably
the most important thing
about this challenge.

And honestly,
they can make or break you.

Now, Adam, since you won
the challenge last time round,

tonight you got the last
advantage of the season.

You right now get to pick
your teammate first.

Come on up here.

Right,
before you tell us who it is,

give us an insight
into what you're thinking.

I think this person works
really good under pressure,

is a good communicator.

I think we together
can create something

really interesting,
really unique.

Tonight I'll be pairing up
with Michael.

- Gordon: Michael.
- Oh!

Adam and Michael,
please line up over there.
Thank you.

Wow. Michael, did you see
that one coming?

- I was hoping for it.
- Yeah, it's a dynamic pairing.

As for the rest of you,
you still need to be paired up.

Adam took who he thought
was cream of the crop,

so you're stuck
with these leftovers.
Well, do you know what?

We'd like to make this
as fair as possible tonight.

So the person
picking your teams...

- is you right now!
- ( muttering )

- Are we good?
- Okay, Kamay, stay.

- Yes.
- I guess it's me and you, huh?

- ( laughing )
- ( muted chatter )

- All right.
- We got this.

Oh, my goodness me.

Rebecka, what happened there?

I went for Murt first,

but he went for Becca.

And then I was like,

well, I'm taking this girl.

He's a wanted man tonight.

Right, all of you,
put your team colored aprons on.

Horacio and Rebecka
both latch onto me.

I'm like, whoa, whoa,
whoa, whoa, whoa.

I know I'm a hot commodity,
but I'm going right to Becca

'cause that's
who I want on my team.

- Oh, that was wild.
- We have the same type

of cooking style, and also
Becca's more of a leader,

I'm more of a follower.

We have a Gen Z lingo.

We talk a lot.

Honestly,
I think we're gonna be very,

very strong in this challenge.

Don't be afraid to scream,

- my dear friend.
- No problema.

We have to scream.

So I'm a little nervous.

I'm worried that Horacio

has a problem with

receiving information.

I think that he hears
what he wants to hear,

that he's not really listening.

I have a feeling
that things might go awry.

- Ready to go.
- So, blue team,
you've got two Gen Zers,

- Murt and Becca.
- Yes.

Red team, a Millennial in Kamay
and a Baby Boomer from Rebecka.

We got this, baby.

Golden oldies!
A gray team for gray hair!

Two Baby Boomers
in Horacio and Warren.

And then finally,
one Millennial in Michael
and a Gen Z in Adam.

Okay, guys, you'll have one hour
to cook alongside your partner

separated by that imposing wall.

Now remember, guys,
this is important.

The end goal is for your dishes
not only to look,

but to taste identical.

You're gonna be judged
on the complexity

and the quality of the dish,
not just on their similarity.

You guys will get
just five minutes in the pantry
to compose your dish

and pick up all the ingredients
that you need.

But word of warning, that pantry
is closed after five minutes.

That door's not reopening,
understood?

All: Yes, Chef.

All of you,
the very best of luck.

- Your 60 minutes start now.
- Go, go, go, go, go.

Let's go.

- First thoughts?
- New York strip?

- Okay, I'm great with that.
- Either we go the scallop route

or the pork chop route. I feel
better about the pork chop.

- How do you feel-- okay.
- Okay, pork chop.

You get to be in charge,
and I'm gonna follow, okay?

So I'm thinking
a sweet potato purée

with
an herb champagne vinaigrette.

Trout, creamy polenta which is
gonna have heavy cream in it.

We're gonna reduce
a half a bottle of white wine.

The white wine
will reduce by itself?

No, you gotta put it
on the fire.

Both: We need another side.

I'm thinking if we did flambéed
caramelized red onions...

I'm going to take the lead
on our team.

- Start shopping, guys.
- You get baskets,
I'll get the pork.

I know that Murt is here to win,
he's here to play,

but I'm not 100% sure
if he's gonna listen.

And there's a lot of unknown,
and so that makes me
a little nervous.

Horacio, get by Warren's side.

- I'm getting
champagne vinaigrette.
- Gordon: Five...

- Oh, we need--
- Butter!

...four, three, two, one,

- and the pantry is closed.
- Wow.

All right, Michael,
take the lead.

- Communicate everything.
- I got you. I got you.

Rebecka:
Unpack everything!

All right,
what are we hopping on first?

- Hot water, Adam.
- Horacio.

Can you hear me?
Can you hear me?

- Rebecka, I'm unloading.
- Whoa, whoa, whoa, whoa.

- You gotta say "behind."
- My bad, my bad.

You got it on
the highest heat, right?

I'm sorry, Adam,
I can't hear you.

- Horacio?
- Warren!

- One more time, Adam!
- Warren!

- Warren, salt and pepper!
- I'm still peeling, too.

- Adam: Okay!
- Having Horacio next to me

is really affecting
the performance of our team

because I can't hear anything.

I mean, he's yelling
like he's at the track.

- Chef, how are you doing?
- Shut up, Horacio! Shut up!

- I'm unloading!
- Food processor!

- Becca:
Food processor, then blender!
- Okay, yes! Heard.

- Murt: Heard.
- No, that was not me!
That's Becca!

Kamay: Oh, okay.

Gordon:
Guys, a big night tonight.

The big wall,
and another double elimination

as we move towards
the top six.

- A lot on the line.
- Adam, prep the asparagus next.

- Trim them!
- Trim the asparagus. Got you.

Let's talk about the pairings,
shall we?

I love the idea of Adam
and Michael together.

Both young guns, very driven.

Joe: Do you think Michael
was the best pick?

Yes. Michael's trajectory
over the last three weeks,

Adam can spot that.

So he wants to be
by his side, right?

- Aarón: Exactly.
- I think it's a smart move.

About a half-inch size, right?

Half-inch. Yes, sir.

How many potatoes are you doing?

I'm doing one and a half!

On the red team,
we have Kamay,

and you have Rebecka--
two strong personalities.

Gordon: Back in the pantry,
it sounded like Kamay
was going to take the lead.

I'm shocked that Rebecka's
gonna remain silent

and let Kamay
drive this one to victory.

Joe:
You put two people like that

that both have
the instinct to take charge,

it could spell trouble.

Rebecka,
I'm cutting my potatoes!

- I've got my potatoes cut.
- Okay!

My water's boiling.
My water's boiling.

It doesn't need to be boiling!

- Potatoes are in.
- Great.

On the blue team,
we have Murt and Becca,

both Gen Zers,
young, energetic,

so hopefully
that will aid them.

- Becca has to lead that team.
- Gordon: You think?

I think she just has
a little bit

more maturity in the kitchen.

- Gordon: Gotcha.
- Murt's star is rising,

but I think that Becca
is the better cook.

Trim the Brussels sprouts
a little bit on the end

- and then cut them in half.
- That's where am at right now.

Thank you.

Horacio, put the chicken stock

in to boil for the polenta.

- Ooh, we forgot
the stock chicken.
- I got it.

I'm gonna throw over
a chicken stock.

- Yeah. Yeah, go!
- You ready?

- Where this goes?
- Gordon: Oh, my goodness me.

Warren is already throwing
ingredients over the wall.

Aarón: I mean, they've been
cooking side by side throughout
this whole season,

so the idea is
that they have to know

each other's strong suits
and weaknesses.

So hopefully put that into play.

Gordon: Yeah, but I don't think
they share the same palate,

the same insight,
and so I'm slightly nervous

that whatever
they conceptualized
back in the pantry

they can really execute.

Ten minutes gone.

We're down
to 50 minutes remaining.

- Kamay!
- Yes?

I have striped bass
and scallops.

- Let's do striped bass.
- How we are seasoning?
Salt and pepper?

- Salt and pepper. Yes.
- And butter basting? Okay.

Rebecka appointed me leader,
but now that we're in the cook,

she just starts barking orders.

After you're done

getting those potatoes in,

let's prep our veg.

I have no idea
what happened here.

- Kamay!
- Give me about one minute.

Sometimes two strong-willed
people butt heads.

What we're doing right now
is seasoning.

- Do not cook the fish.
- Give me one minute, Rebecka.

This could go off the rails
very quickly.

- It's gonna be a disaster.
- Kamay, get those potatoes on!

Oh, my God!

Yeah, let's do eight pieces...

Rebecka: Kamay,
get those potatoes on!

Oh, my God!
All right, I'm getting
them in right now.

- You said you wanted to make
the striped bass, correct?
- Let's do it.

- So I'm gonna
follow your lead, Rebecka!
- All right.

Rebecka snatched the
steering wheel out of my hands,

but there's no time to dwell.

I thought I was leading, but it
looks like Rebecka's leading,
and I'm fine with that.

- Are you scoring
the top of the fish?
- Yes.

Score it a quarter
from the edge.

- Okay.
- Okay?

15 minutes gone!
45 minutes to go!

Michael:
So let's check our parsnips.

- Check our what? Parsnips?
- Yep.

Tonight this challenge
is not about dishes just looking
the same aesthetically.

- They need to taste
identical as well.
- That's the hardest part.

Yeah, and a big part
of this riddle
is communication

and speaking that
same language culinarily.

Potatoes should almost be done!

- I need more time, Rebecka.
- That's fine.

Let's go.

- Becca, do you have butter?
- Center, ready? One!

- Yep. Got it.
- Two.

- There it is.
- Becca, how's it going?

It's going good, Chef.
I'm really excited
to be with Murt.

I feel like we're on
the same page.

I'm really excited about
what we're gonna make.

What's the dish?
What are you doing?

Pork chop, and I want
to complement it

with the sweet potato
and the chimichurri.

Make sure you get
a really nice depth of flavor

with that chimichurri.

It does need the acidity.
What's wrong?

- We forgot lemon.
- You forgot what?

We forgot lemon!
For the stinking chimichurri!

- No citrus?
- We've got vinegar.
Thank heavens.

Becca, pull
your sweet potatoes out.

Okay! Put a lid on it so they
can steam a little bit, yes?

- Gordon: Exactly.
- I'm putting them in
the food processor right now.

No, no, no!
You wanna steam them first,

put them in the corner
in the pot.

- Do not take them
out of the pot.
- Heard.

There you go.
Listen, just under
40 minutes to go.

- Stay together.
- Heard.

- You got this, yes?
- Thank you, Chef.

Good luck.

Michael,
so prep the mushrooms?

- Let's try to keep it
an even, rough chop.
- Yep.

Aarón: So, Michael, you were
the number one pick, right?

- So how do you feel about that?
- I feel great, especially
being picked by Adam.

Because I think Adam
is an extremely strong cook.

- I think we're
communicating well.
- And what is the dish?

Michael: A New York strip
with a red wine sauce.

We got some beets,
and then we also have
some asparagus as well.

- Whose idea was the dish?
- I kind of took the lead

on just trying
to come up with a concept,
but then we from there.

- Adam, did you season
your steak?
- Yes.

- All right,
just salt right now.
- Okay.

You're telling him to salt.
How much would you put on?

- Yeah, just like that.
- Aarón: Make sure you're
communicating that.

- Joe: All right, good luck.
- Yeah.

Rebecka, my sweet potatoes
are going into the food
processor, okay?

So are mine. I have a pat
of butter in there now.
Salt and pepper, right?

Yes! That's what
I'm gonna do, too.

You said you were sitting
in the passenger's seat

and you're driving this thing!

Girl, you cannot help yourself,
can you?

I can't help it.
I can't help it.

Tell me about the dish.
What are you doing?

We are doing a sea bass

with sweet potato purée,

asparagus,
and pattypans, and okra.

Now they take
some cooking, right?

Yes, and if they're not right,
then we won't put them on.

Gordon:
We also have two alphas
in this team.

- Kamay is headstrong.
- Hopefully it'll all just be
a happy party.

- What is with you
and that control?
- I don't know.

- I like to control
everybody. It's bad.
- You and I are alphas, right?

- We butt heads.
- Yes, we would probably
kill each other, yeah.

We probably would.
Don't cook that fish too early.

- No, no.
- And don't leave it too long
to get that sauce there, okay?

- Yes, absolutely. Thank you.
- Yeah? Good luck.

- Cayenne pepper.
- Okay, mine are patted dry.

I'm getting
the seasonings right now.

Yeah, I'm throwing
seasonings on right now also.

All right, Warren,
what's the dish?

Yeah, we're doing
a crispy-skin trout

over a creamy polenta
with pan-roasted asparagus
with little garlic,

- with a beurre blanc
and an endive.
- Who's leading here?

- I'm leading.
Can you believe it?
- Both: You're leading?

- Is Horacio listening?
- Somebody's gotta lead.

Can you believe it?
He is. He is.

I have the chicken stock
already boiling, Warren!

The white wine is boiling.
Let it reduce.

- It's gotta reduce a lot.
- It's reducing.

How are you guys are coping
with this eight-foot wall
in front of you?

- Listen, Horacio's
got a big mouth.
- Yeah, yeah.

What do you know about
what's going on over there?

He's telling me he's doing
everything that I'm doing.

- Joe: All right, good luck.
- Thank you, gentlemen.

Gordon: 30 minutes gone!
30 minutes remaining!

- Halfway!
- Let's start the chimichurri,

and then we'll get
the pork on, yes?

- Okay.
- Okay, Murt and Becca,

this team is definitely
being driven by Becca.

They're doing pork chop, okay?

With a delicious
fragrant chimichurri.

But guess what?
They forgot to pick up lemons
from the pantry.

- Joe: Oh, no. Okay.
- They have got vinegar.

But it needs that lemon, right?

- One tablespoon.
- Okay, now--

Cut the skin in the trout.

Yeah, score the skin
about five times.

Okay, good.
Five times. Five times.

Horacio and Warren are using
trout as their protein,

and they're gonna make
a beurre blanc.

- Who's leading? Wow.
- Aarón: Definitely Warren.

Aarón: Without a doubt.

No time to think.
We need to act.

All right, Rebecka, I'm gonna
drop my pattypan now, okay?

Pattypan and asparagus
both in the pan!

Gordon: Kamay and Rebecka,

so they're doing
a pan-roasted striped bass.

They've got some okra.
I'm not too sure if they know

- how to cook
those things properly.
- I don't like okra.

- Am I turning the okra yet?
- How's it look?

- Kamay:
The seeds are nice and brown.
- Okay, flip them over.

- Kamay: All right.
- Gordon: Clearly,
Rebecka is running this thing.

- So we're confused.
Didn't she say that--
- Joe: Kamay was running it, no?

- Aarón: Yeah.
- Kamay started,
and now Rebecka stepped up.

- She control herself.
- No.

- She's being Mama Bear.
- Take your asparagus out first.

Oh, you cooked
your asparagus already?

- Yes, my asparagus is done.
All right.
- Let me cook mine now.

- Straining parsnips right now.
- Yep.

Adam and Michael are going
with a New York strip,

and they're gonna do
a red wine sauce.

Michael is definitely
leading the charge.

I think it's a strategy
to do something very simple.

- Adam is a great cook...
- I'm going in the blender.
You strained them, right?

Adam: Okay, we're going
straight into the blender?

...but a little soft-spoken for
a challenge like this tonight.

- What's that now?
Straight into the blender?
- I can't hear you!

- Murt:
Hey, pork needs to go on.
- Pork goes on!

Sear the fat first!
It's on the one side.

- You gotta sear that first.
- Okay.

Three, two, one, go!

- Are you holding both of them?
- Yep.

All right,
I'm tipping in three, two--

Wait, wait. Wait, wait.
Wait, wait. What? Why?

My hands are hot!
It tipped over!

- Get your pork on one side.
- All right, both
are on one side.

- Let's go!
- Becka, I think my okra's
almost ready.

- Make sure they're tender.
- Okay.

- Uh-oh. Horacio...
- Hello, sir.

...I have to ask you one thing.
Is that how you score trout?

Um... ( muttering )

Joe:
Horacio, you have a problem.

Are their words to describe
how you cut that?

- Badly.
- Aarón: You gotta the puncture
the skin, not the flesh.

- Yeah, right.
- ( knocking )

- Both: Warren!
- Yes, sir?

I "butched" this trout,
and I need an extra one.

- I don't have an extra.
- And the panty's closed.

I screw up, Warren!

No. Oh, Lord.

- Both: Warren!
- Yes, sir?

I "butched" this trout,
and I need an extra one.

- I don't have an extra.
- And the panty's closed.

- No. Oh, Lord.
- I'm gonna try to make the best
of the last one I have.

- Okay.
- Joe: It's all riding
on these cuts.

Score, not slice.
You just gotta puncture
the skin, not the flesh.

Okay, there you go.
There you go. There you go.

- Okay, Warren, I got it!
- Beautiful.

- Joe: Good luck.
- Adam!

- Adam: Yes, sir?
- We gotta get this steak on

because my pan is searing hot.

All right, going in.
You ready?

Adam: Yep.

Make sure it's staying
cranked hot.

- What'd you say?
- What's that?

Adam already talks
at a really low volume,

so I'm having a really hard time
hearing him over the wall.

If me and Adam don't
have steaks that are cooked
at the same temperature

and have the same sear
on the outside of it,

it's gonna completely ruin
the dish.

Tell me when you're ready
to flip the steak.

Adam:
Okay. One second.

Gordon:
40 minutes gone.

We're down to
20 minutes remaining.

Let's go!

- Horacio: Fish on?
- Fish on.

All right, get that
pan going for your...

Right, young man,
the New York strip,
the color on that,

it looks boiled as opposed
to beautifully seared.

- Get the grill pan on.
Get it smoking hot. Yes?
- Yes, sir. Got you.

- Hey, Michael?
- Yes?

Chef didn't love the color
on my steak.

The problem is
is that it's kind of too late.

- Yeah, I know. I got you.
- We got 12 minutes, Adam.

- We gotta move.
- We gotta get the fish in,
Rebecka.

- Okay, you ready?
We're gonna put it down.
- Yeah.

Both:
One, two, three.

Go!

Horacio:
Warren, I have a problem.

- Yes, I'm here.
- The sauce.

I didn't put the tarragon
in the beginning.

I'm gonna add more wine,
gonna put the tarragon,

- and reduce again.
- Perfect.

I never did
a beurre blanc sauce before,

and I don't wanna tell Warren
because I don't want him
to get nervous, too.

I recover! I recover!

- How you doing?
- It is good! It is good!

- Is the purée done? A polenta.
- Yeah, it's a polenta.

Just check that you've got
the same consistency next door.

- I have idea. Hey, Warren!
- Yes, Horacio?

- What? What are you doing?
- Be ready.

- Warren: I'm ready.
- Oh, ( bleep ).

Okay, I'm gonna throw you one.

- Ah!
- Is it good or bad?

- Cook it more.
- Cook it more.

There you go.

It would help
if you turned the gas on.

( bleep ) hell.

He just threw polenta over.

My fish is pretty close.
I'm gonna turn it.

I'm keeping mine down
for another 30 seconds.

It's nicely brown,
but I want a little bit
more brown, okay?

- Rebecka: Okay.
- Oh, no. Horacio's on fire.

- Oh, jeez.
- Aarón: Oh, my Lord.

Gordon: Oh, my God.
Now he's blowing on it.

- As if fire needs oxygen.
- All right, now to flambé!

- ( muted chatter )
- Everyone's on fire.

Blue Team is actually,
they're flambéing their onions.

So they're hitting it
with a little bit of bourbon,
which is a nice touch, yeah.

Gordon: Yeah,
they're burning off the alcohol,

whereas Horacio
accidentally set his oil on fire
and charred his endive.

That's gonna taste horrible.

We only have six minutes, Adam.

Is your sauce still on high heat
and reducing?

Yes, my sauce looks pretty good.

Adam: Hey, my wine's
really reduced.

- Michael: Is it really?
- I'll add a little more in.

And look at that.

The green team,
Michael's sear on those

New York strips is beautiful.

But Adam's, they look boiled.

Aarón: Oh, he didn't go
with a hot pan.

If those New York strips
look totally different,

they've got a big problem.

- Yeah.
- Absolutely.

Gordon:
Five minutes to go!

Adam, let's grab two plates.

Uh, biggest white plate.

Adam:
Biggest white plate. Got you.

It's a dark charcoal plate
with a cream rim around the top.

- Yep. It's a dark gray, right?
- Yes!

The white plates
that look like bowls.
They're plates.

- A plate and a bowl.
- Yes, sir.

Horacio: You have a white one
with the corrugated surface

and you have a white one
with the very shiny surface.

- It's very shiny.
- Very shiny!

You're going to do
a pile of Brussels sprouts

- at the 3:00 of the plate.
- 3:00, okay.

I feel like a Boomer right now.

I'm trying to tell Murt
how to plate

using analog clock positioning.

Wait, I need--
Brussels sprouts at the 3:00?

- What?
- It would be really nice

if we could just
hop on a video call

and see where each other are at.

But we can't
'cause it's the wall.

Chimichurri is down!

Purée down from 6:00

and swipe it
all the way to 11.

- Swoop to 11:00?
- Yes!

- Gordon:
Last two minutes, guys!
- Joe: Let's go! Come on!

Now my asparagus is going down.

- Okay.
- Goes across the potatoes.

The asparagus is outside
or inside?

Outside the polenta.
Four asparagus.

Line the beets down the center
of the plate, got me?

- Got you.
- Gordon: One minute to go!
Come on!

- Joe: Let's go!
- I have five slices of
red onion on my pork chop.

- Red on top?
- Yes! Red onions on top!

Absolutely the most stressful
thing I've ever done in my life.

- Pattypans at 2:00 with
a slice of okra in the middle!
- Got it.

- Horacio: How much sauce?
- A half a cup.

Half a cup?

- Gordon: 15 seconds to go!
- Put it on the plate.

- Becca: You have
chimichurri around?
- Yep.

- You have your pork chop
at a diagonal?
- Yep.

Clean the plate and we're done!

Five, four, three, two, one.

- Gordon: Stop!
- Aarón: Hands in the air.

Whoo!

Warren! We did it, Warren!

( laughing )

- Michael,
I'm so proud of you, bro.
- Dude, I'm so proud, dude.

- How do you feel, dude?
- One of my onions fell off
my pork chop.

Becca: That's okay.
Are the flavors there?

- Uh, yeah.
- Okay.

I'm feeling worried.

I think the sauce was
a little bit over the top,

and I struggled
with cutting the skin.

Maybe I hit the wall.

- How are you doing, Kamay?
- Kamay: Doing all right.

I am feeling
not that confident.

We were rushing our plating
a little bit,

and I'm also worried it's
not gonna wow the judges.

Rebecka wanted to be
the leader,

and I followed her directions
to the best of my ability.

At this point
it's out of my hands,

so I'm preparing for the worst.

Right, all of you, well done.

That was a very tough challenge.

Now remember, two individuals,
regardless of team,

will be going home tonight.

So very carefully
bring your dishes down

to the front
with the cloche on.

Well done.

Okay, now time
to taste those dishes

and to see how identical
they are.

Right, first up,
Becca and Murt,

please step forward.

I feel good.
Murt and I communicated.

I led Murt through this dish
the entire time.

But at the end of the day,
this is gonna show

if I'm a good communicator
and he's a good listener.

Are you happy
after that 60 minutes?

I think me and Becca
really worked great together,

and I think everything
we put on the plate is down
to the pinch of salt.

Wow. That's a statement.

Gordon:
Let's see how similar they look.

( no audible dialogue )

- Aarón: Wow.
- That's good.

Gordon: These things
look incredible.

Right, tell us
what you've made please.

Becca: It's a spice-rubbed
seared pork chop

on a sweet potato purée
with roasted Brussels sprouts,

flambéed red onions,
and a chimichurri.

Becca, you seem to have a more
rounded, smoother purée.

Chimichurri, could've done with
a touch less oil, if I'm honest.

- For sure.
- Murt, yours looks delicious.

Really nice caramelization
on that pork chop.

Honestly, it's almost
like you were handcuffed
to the same stove

because they are identical.

- Well done.
- Both: Thank you.

Becca, in terms of the
temperature on this pork chop,

- what have we gone for?
- Medium.

- Beautiful.
- Good job.

- Beautifully cooked, Murt.
- Becca: Beautiful.

Identical. Bravo!

- Beautiful.
- Thank you.

Becca your pork chop
is cooked beautifully.

Purée is just silky smooth,
everything you want.

Sprouts, delicious.
It's a real restaurant
quality dish.

Murt, the cook on the pork chop,
again, exceptional.

Purée is delicious.

Your chimichurri
is actually more flavorful

because it's got
less oil in there.

Two exceptional dishes.

I'd never have thought
there was a 60-foot wall
separating you. Well done.

- Thank you. Thank you, Chef.
Appreciate it.
- Thank you, Chef.

This is so impressive. Like,
you both have the same amount

of mint in your chimichurri,

and even the same char
on the damn onions.

- And those subtle things
really speak volumes.
- Thank you.

I think these dishes
are not only similar

in the way they look
and in the technique,

but they have a similar spirit.

It's really, really special
when we can taste two dishes

made by two different cooks
under these extreme
circumstances

that have the same attitude.

Well done, both of you.
Thank you.

Oh.

- Delicious. Really good.
- Impressive.

- Good job.
- You tamed the Murt.

Dream team right there.

- Next, Kamay and Rebecka.
- Go, Rebecka.

I feel like Rebecka and I
communicated 90% well.

It's the 10%
that's really worrying me.

But I followed her directions
to the best of my ability.

Right, who selected the plate
for this dish?

Honestly, I can't remember,

but I think we just decided
on a dark plate.

- Yeah, a dark gray.
- Let's see how closely
they look alike.

- Joe: Wow.
- Rebecka:
We got the same plate.

- ( sighs )
- Girl.

Joe: It's a good place to start,
with the same plate.

- Kamay: Okay.
- Please tell us what you made.

Rebecka:
We made a striped sea bass

with a sweet potato purée,
asparagus,

pattypan squash, okra,
and champagne herb vinaigrette.

You know, I love judging
the wall challenge

because I look at these
two dishes and I say,

"Is it credible
that these two dishes

on the plating could come up
at the pass together

at one of my restaurants?
And the answer is yes.

And that is a major,
major accomplishment.

- Thank you, Joe.
- Let's try it.

- Aarón: Mm-hmm.
- Uh, Rebecka.

Let's start off
with your striped bass.
How did you cook this?

Pan-seared in oil first,

then finished it
with butter and herbs.

Yeah.
It's cooked beautifully.
It's glistening.

- Joe: That's a good one.
- Aarón: Yep.

Now, Kamay, let's have a look.

- Yeah.
- Yeah, another good one.

Gordon: What did you put
in this purée, Kamay?

Butter, salt, pepper,
and a little bit of cream, Chef.

Rebecka, that striped sea bass,
cooked beautifully.

Purée, exceptional.
I think the only letdown here

is that vinaigrette
was great idea,

- but it needs more acidity.
- Gotcha.

- Kamay, your purée tastes
delicious as well.
- Thank you.

Gordon: The crispy delicious
skin on that striped bass--

- two really good dishes.
- Thank you, Chef.

Aarón: Yeah, Rebecka,
I think everything on the plate

is fantastic
except the vegetables.

Put some cinnamon
or chili flakes,

something to kind of take away
from the monotony

of something just so plain
like puréed sweet potatoes.

Kamay, the cook on the actual
sea bass is wonderful.

I think the purée
is not as smooth as Rebecka's,

- but it does have
a lot of flavor.
- Okay.

- Aarón: Good job.
- Joe: Now, for me,
my question is

do I believe these two dishes
could've been cooked
by the same line cook?

Now that's the real test.

That line cook
did make some mistakes,

but I would believe that
the same person cooked them,
and that's saying a lot.

- Thank you.
- We really appreciate it.

- Good job. Thank you.
- All right, thank you.

- Good job.
- ( sighs )

Go, Becka. Go, Kamay.

You could believe that these
dishes came from the same--

- Yeah.
- Oh, yeah.

Okay. Oh!

All right, next up,
Horacio and Warren,

please bring
your dishes forward.

Warren:
I'm feeling a little nervous.

I knew this wasn't
gonna be easy,

but in my dreams,
in my nightmares,

I can still hear
Horacio screaming.

But were we listening?

Because hearing is one thing,

and listening
is a whole 'nother story.

- Right, you guys communicated.
Warren, you led the challenge.
- I did.

- Horacio, were you listening?
- Totally.

Are they identical.
What kind of plate did you use?

- A plate like a bowl.
- A plate like a bowl.

- Warren?
- Like a bowl.

A bowl. Thank you.
Let's have a look, shall we?

Horacio, Warren,
are they identical?

Let's have a look, shall we?

Joe:
They are two plates like bowls.

- Oh.
- Oh, man.

Unfortunately, two completely
different plates.

Tell us what you guys made,
please.

Warren:
It is a crispy-skin trout

served over a creamy polenta,
asparagus, balsamic endive,

and a beurre blanc
with a touch of tarragon.

So visually, there's a nice
color on the ocean trout
on both dishes.

The big no-no here is the fact
that in all my years of cooking

I've never seen a beurre blanc
served with a polenta.

Whose idea was the beurre blanc
with super rich polenta?

- Mine.
- Why, sir?

Well, I thought it was light
and would go with the fish.

Beurre blanc is super heavy.
It's just butter.

And sadly, one of
the beurre blancs is broken,

so it looks like an oil slick
on the plate.

Warren, in terms of the cook
on the ocean trout,

- what did you go for?
- I went for medium.

- Is that pepper?
- It was only salt and pepper.

Nicely scored.

Yeah, it's definitely medium.

Horacio, again, all that pepper.

Yeah, it's definitely medium.

Horacio, what's in your polenta?

Horacio:
Parmesan chicken stock,
half cream.

We followed exactly
the same recipe.

Okay, Warren, fish for me
is a touch overcooked, okay?

It's a touch dry.
Beurre blanc, exceptional.

It could actually work better
without the polenta.

It actually brings
the dish down.

Horacio, ocean trout
is actually cooked beautifully,

but polenta,
too stodgy, too rich.

Yeah, Warren, I mean, for me,

I want everything on this dish
except the polenta.

- Mm-hmm.
- I think your endive
is beautiful.

It's nice and caramelized.
Horacio, I'm sorry.

You made a huge mistake by
putting a broken beurre blanc
on top of it.

And when you flamed up
your endive,

it rendered it so acrid
and terrible.

You never serve food that has
been flamed up like that.

It looks cool,
but it tastes horrible,

and it makes what
you served it is inedible.

I think the problem here,
Warren, quite frankly,
is in the conception,

creating a dish that
you know you can both execute.

And I think
that your ability to judge
his cooking level

is an error
in this wall challenge.

- Thank you.
- Thank you, Chefs.

- Such a shame.
- We did it.

Ay-yi.

The team has to be solidified

in that pantry with the ideas,
with the ingredients,

- knowing what
the other cook can do.
- Yeah.

- So I think it's a team problem
more than anything else.
- Absolutely.

You're absolutely right.
What a shame.

Next up, the green team!
Adam and Michael, please bring
your dishes forward.

- Murt: Here you go!
- Horacio: Go, Mike.

Adam:
I'm feeling very hopeful.

I took a risk
by choosing Michael,

and giving him
that leadership.

I'm just hoping that
we communicated enough

on the technique to get
all of our components right.

Who was leading
this green team?

So I took the lead
on this one, Chef.

Gotcha.
And then who's responsible

for the aesthetics of this dish?

I drove the plating
on this one as well, Chef.

Gordon: Interesting.

Let's see how they compare.

- Oh!
- Gordon: Okay, wow.

Tell us the dish
you've made, please.

Michael: So it's
a pan-seared New York strip

with parsnip purée,
honey beets, asparagus,

- and a red wine mushroom sauce.
- Here's the shock for me.

One's got a really nice crust
on their New York strip.

The other one looks
a little bit lacklust.

One's got five slices
of beet root.

The other one's got four.

I really thought both of you

would be elevating this dish

and really making it visually
restaurant quality.

Quite frankly,
I would've expected something

a little bit more cutting edge
from a Gen Zer and a Millennial.

But let's hope the steaks
are cooked the same

- because that is a really
important element.
- Shall we?

- Gordon: Adam, let's deal
with the elephant in the room.
- Yes, sir.

- Sadly, there's white fat here.
- Yeah.

- Gordon:
And that is a big no-no.
- Yes, sir.

- Every steak needs rendering...
- Right.

...and common sense
wasn't that common tonight.

Temperature-wise,
what have we gone for inside?

- Medium rare.
- Medium rare.

Adam, temperature-wise,
what have we gone for inside?

- Medium rare.
- Medium rare.

- And it's a tad
under medium rare.
- Mm.

- I was also going
for a medium rare, Chef.
- Gordon: Medium rare.

Fat rendered down beautifully.

And a perfect medium rare.

- Good work.
- Thank you, Chef.

- Adam, sauce is delicious.
- Thank you.

Gordon: Purée,
not as smooth as Michael's.

Steak is undercooked.
Let's get that absolutely clear.

Oh, gosh.

Michael, your New York strip
is cooked to utter perfection.

Red wine sauce,
super rich, delicious.

- But the purée's to die for.
- Yes, Chef.

You led this team,
and it tastes like it as well.

- Thank you, Chef.
- Yeah, Adam, the time and
communication really led

to the inconsistency
of the cooking of the steak.

And, Michael, the magic in yours
lies in that purée.

Overall, the composition of
both dishes are a little boring.

- You guys could jazz it up
a little bit more than that.
- Yes, Chef.

Two steaks.
The better steak? Michael's.

Better purée, Michael.
Better mushroom sauce, Adam.

And the asparagus
I would say is a draw.

- Thank you, gentleman.
- Both: Thank you.

The overall,
it's a little bit dated.

- Safe. No, I agree.
- Not bold.

- ( muttering )
- You killed it.

- ( sighs )
- All of you, well done.

I'm not gonna lie.
That was a very tough challenge.

Now please make your way
round to the front and excuse us
for a moment, please.

( whispering )

Oof! Man.

Gordon: So, Murt and Becca,
both dishes pretty identical.

- How do you separate
those two dishes?
- Oil.

Too much oil perhaps, you know,

on Becca's version
of the chimichurri,

but everything was aligned.

Rebecka and Kamay, it just
needed more vinaigrette.

- Yeah.
- The mistakes of the red team
were not of duplication--

- were more of conception.
- Gordon: Absolutely.

Horacio and Warren.

So here we had
technical cooking errors

- on both dishes.
- Yeah.

Gordon: And I expected more
from the green team.

- Aarón: Yeah.
- They made a lot of mistakes.

Adam was relying too much
on Michael to guide him.

- He didn't think for himself.
- Gordon: Sure.

Damn, they're really discussing.

( sighs )

- Let's do it.
- Let's go.

Here they come.

Right, the three of us felt
that there was one team tonight

that really overcame that wall.

The team that created
the best dishes,

congratulations
goes to the blue team.

Becca and Murt, well done.

Thank you! Thank you!

Really well done.
The dishes tasted identical.

Two of the closest dishes
we've ever experienced

since the beginning of this
extraordinary challenge.

- Both of you, well done.
- Thank you, Chef.

- Thank you, Chef.
- Right, there was another team

that was exceptional.

Congratulations
goes to the red team,

Kamay and Rebecka.

Congratulations.
Make your way up to the balcony.

You are in the top six.
Well done.

This is my first win here.
I mean, top six? This is nuts.

I came from the bottom,
worked my way up,

and I think people realized
that I'm no underdog anymore.

Like, I'm an alpha dog.

Now, Horacio and Warren,
Michael and Adam,

both teams tonight didn't do
this challenge justice.

As you know,
there are two individuals
leaving the competition,

but they don't necessarily have
to be on the same team.

We felt the worst two
performing home cooks tonight

were...

Horacio...

...and sadly...

- Warren.
- Mm-hmm.

Oh, my gosh.

Michael and Adam,

say goodbye
to Warren and Horacio

- and get up to the balcony.
- ( groaning )

Keep fighting.

Oh, Horacio and Warren,

honestly, the mistakes started
even before you started to cook.

Never would we serve
a beurre blanc

with a super rich polenta

over a delicious ocean trout.

Warren, young man--
I say "young" because the energy

and the love you put into food
honestly is exceptional.

- We can't teach that.
- I don't have the words
to tell you guys

how much I appreciate you
sharing your knowledge with us.

And all these wonderful people
that I've met?

I mean, this goes down
as one of the most amazing
things I've done in my life.

- Gordon: Amazing.
- Thank you so much.

Horacio, our Baby Boomer
Brazilian bull.

An absolute joy having you
in this competition.

- Thank you.
- And if there's one thing
that you've helped us confirm

is that you can teach
an old ( bleep ) dog new tricks.

I swear to God.

- Have you enjoyed yourself?
- Unbelievable.

Top eight? Me? I feel rewarded.
Totally rewarded.

- Absolutely.
- I think you guys
bring new meaning

to the euphemism
that age is only a number.

And I think all these
young kids look to you guys
and there's so much to learn.

And I think that's
a beautiful outcome

of this season of
"MasterChef: Generations."
So thank you for that.

- Thank you so much.
- Thank you, sir. Thank you.

Come and say goodbye, guys.
Come on. Oh, my goodness me.

- Nice to meet you.
- Appreciate it.

When I came into "MasterChef,"

I was a self-made home cook.

- I nailed it!
- It's a yes.

( cheers and applause )

Through this journey,
I was myself every day.

Yes! And now I'm leaving
the MasterChef kitchen...

- Whoo, whoo, whoo!
- Joe: I think you had

the most intelligent use

of very,
very challenging ingredients.

And that is
truly accomplishment.

- Unbelievable.
- Thank you so much.

Warren: In the history
of "MasterChef,"

I am the oldest person
to get an apron.

I like you, I like the energy,
and for 70 years of age,
you're quite rare.

The Warren that walked
into the MasterChef kitchen

- was someone who
absolutely loved cooking.
- Okay!

But now I have a deeper
appreciation for real cooking.

Cabernet sauce. So Boomer.

- It's who I am.
- Love it.

You know, you don't get old.

You just keep doing
different things

and just keep moving on.

- We did it.
- Love you!

- Love you!
- Bye-bye.

And I am going to enroll
in culinary school.

There's so much more to learn.

So that's-- I'm ready to go.
I can't wait.

- Love you guys!
- We love you!

- Bye, y'all!
- Bye!

Gordon: Good night,
good night, good night!

Gordon: Next time on
"MasterChef: Generations"...

It's the infamous
restaurant takeover.

You will be manning the line
at my pop-up restaurant.

- Ready to get
this party started.
- And trust me,

if it's not good enough,
I will let you know.

I'm gonna have a panic attack.

On order, three scallops,
one lobster.

Two steak, two duck.

Three steak, one duck.
How long?

- Uh...
- Give me a time.

- Who cooked these scallops?
- ( whistling )

I am not sending
this ( bleep ) out.
Who put that on the plate?

- Blue steak and black fennel.
- Bring me that right now.

- That's raw.
- Captain, come here, please.
Get that ( bleep ) off.

Decide who's gonna
( bleep ) run this team.

- Becca, it's still raw.
- I'm just gonna shut it down.

( bleep )