All language subtitles for MasterChef.S13E16.The.Wall.1080p.HULU.WEB-DL.DDP5.1.H

Previously on "MasterChef"...

You have to cook
a restaurant-quality
barbecue plate.

- Get your proteins on.
- Let's go.

I'm making a red snapper
wrapped in banana leaves.

- I hope it pays off.
- I'm doing a surf
and turf "Mexicana."

- Can you execute,
is the question.
- We're about to find out.

You played
the grill like a piano.
Congratulations, Wayne.

Yes. Feels amazing to know
I'm in the top eight.

Even though the immunity pin
is no longer in play,

you'll still receive
a game-changing advantage.

Sadly, the snapper
is really overcooked.

The home cook leaving
"MasterChef" is MD.

Love you, MD.

Tonight, the top eight face
their biggest challenge yet.

- The wall.
- Not fun.

You will cook on opposite sides
of this wall.

But you must create dishes
that taste and look identical.

Tonight is
a double elimination.

- Wayne, you get
to pick the teams.
- Oh, hell.

- Can you hear me?
- Yeah.

- Say that again?
- Jennifer!

- You think she understood?
- Oh, my God.

- I don't know
if I like this sauce.
- What?

- Did you put it in already?
- No!

- What?
- Everything that could
have gone wrong...

- Jennifer!
- ...did.

- We're in big trouble.
- It's gonna be okay.

That tells the whole story
right there.

The team leaving
the competition is...

Whoo-ee!
One of my favorites.

It's a big one, this one.

- The volume is
going up tonight.
- Yep.

- Oh.
- The wall.

- The wall.
- Oh, the wall.

Not the wall. Like, come on.
Anything but the wall.

Can you hear me, Reagan?

This is probably one
of the scariest challenges
on "MasterChef"

because it's more than just
about cooking.

We're yelling
across the wall.

So many other people
are yelling.

This is a chaotic challenge.

- All right.
- Lord.

Welcome back, everyone.
Top eight. Feeling good?

- Yeah!
- Good.

Tonight, you're gonna face
a "MasterChef" staple.

It's eight feet tall,
55 feet long,

and it's the biggest obstacle
in your way

in this whole competition.

The wall.

So, tonight,
you will cook in pairs

on opposite sides
of this wall.

You must create dishes

that taste
and look identical.

And here's the kicker.

Both cooks from the worst
performing team

will be going home.

- Wow.
- Right?

Tonight is a double elimination.

Wow.

Now, this is a very daunting

challenge tonight.

Jennifer,
when you see that wall,

how does it make you feel?

I'm deaf in one ear,

and so this is the challenge

I've not been looking
forward to.

However, mom of six.
I'm used to chaos.

So I'm just going to zone in
and do my absolute best today.

Good. Wayne, nothing really
intimidates you, does it?

No, Chef, that's not true.
This definitely does.
I'm not gonna lie.

Well, Wayne, that big win
across the grilling challenge

has won you
a huge advantage tonight.

You get to pick the teams.

- Ooh. Okay.
- Oh, hell.

Okay.

It's always great
to have power

when it comes
to these challenges.

My strategy
going into the picks is,

A, to make sure that
I'm paired with the person

that I feel I
can communicate best with,

and, B, mismatch some of
the other contestants

to hopefully give them
a little bit harder of a time.

Okay, Wayne, who do you think
should be paired with Kennedy?

Kennedy's definitely
one of the stronger cooks here,

so I'm gonna pair her
with somebody

who I think has kind of
floated through the middle.

I'm gonna pair Kennedy...

- ...with Sav.
- It's all right, babe.

- We got it.
- Okay.

Wow. Kennedy, Sav,

please place
your orange aprons on.

- Kennedy, how are you feeling?
- I feel good.

I think I kind of have
an advantage with her accent.

She doesn't sound
like anybody else here,

so I think it'll definitely
be clear who's talking to me.

Good. Okay, Wayne,
who are we pairing with Brynn?

I'm gonna pair Brynn
with somebody who I think

has different cooking styles
from what I've seen.

So I'm gonna
pair Brynn with...

Kolby.

Wow.

Okay, so you are
the blue team.

Give us an insight to who
you're pairing with Jennifer.

Jennifer definitely
has a more classically trained
style of cooking.

So I'm going to pair
Jennifer with someone

who is a little bit more
rustic in their approach,

and hopefully make a big dent

in this Southern thing
that's going on here.

So, I'm pairing Jennifer
with Reagan today.

- All right.
-Wow.

And who speaks Jennifer
better than Reagan?

Jennifer and Reagan,
the green team-- combining
two assets from the South.

He's gonna see.
We're gonna be just fine.

Okay, Wayne, that means you're
gonna be paired with Grant.

- Yeah.
- Why'd you pick Grant?

He's a good communicator
and I'm confident

- we're gonna
work well together.
- Good.

- Grant, how are you feeling?
- Being from the Midwest,

we're gonna prove
Midwest is best.

We might put a dent
in the Midwest, too.

- We'll see.
- Ooh.

Please join Grant
and put on your red aprons.

Red's our lucky color.

Right, all of you,
you'll have one hour

to cook us
restaurant-quality dishes,

separated by
that humungous wall,
of course.

Now, before you start cooking,

you will get five minutes
together in the pantry

so you can strategize
and gather your ingredients.

It will be your only chance
to talk face-to-face

because it will be your
only time in that pantry.

- Okay.
- Whoo.

So think smart.
Grab as much as you need.

And if I was you,
I'd grab a few extras.

Now, remember,
your dishes should look

and taste the exact same.
Got it?

- Yes, Chef.
- Your 60 minutes starts...

...now! Off you go.

Okay.

- All right, all right.
- All right, what are we doing?

All right, Grant,
we're Midwest,

let's do something
we can't mess up.

- I absolutely agree. Yep.
- Filet.

Béarnaise.
You can do béarnaise.

- Okay.
- I was thinking
like a braised fennel.

Sort of amp up the plate
without having to go outside--

I'm not familiar with fennel,
but if you walk me through it--

- just, like, talk to me.
- You've braised
a veggie before?

- Yeah.
- And then we're
gonna need color.

Like a red wine
and fruit demi-glace?

I like red wine.
Cool. I'm with it.

We're gonna do parsnip purée
with wilted greens pancetta,

with pan-seared scallops...

- Okay.
- ...a circle of three
on top in a diamond,

- and lemon dill sauce.
- Okay.

- And then the sauce
should be on the side.
- Sounds good with me.

- I'm thinking scallops, simple.
- Okay, I was thinking scallops!

- Yeah. Um, girl! Yes!
- What about cheese grits?

- We have synergy!
- We need a crunch,

so I was thinking maybe
asparagus to go underneath.

- I-- you just got my same menu!
- And then-- I love you so much!

- How are we--
- Okay. All right.

- And then what
about beurre blanc?
- Sauce.

Jennifer and I
are on the same page.

We knew exactly what we wanted
to do in the first 30 seconds.

Pantry closes
in three minutes, guys.

Three minutes.
Let's go, come on!

- Stock.
We need chicken stock.
- Okay.

- Okay, I got the salmon.
- Let's go! Okay.

All right, I'm gonna go
for the béarnaise.

Stick together, guys.
60 seconds to go.

- Wait, we need lemons.
- Lemons are over here.

Go grab the asparagus.

Cut off the top,
cut it in half.

Wedges, like you're
cutting an apple.

- Okay.
- Find us some cayenne.

Cayenne, cayenne.

Five, four, three, two...

- Let's go, Wayne!
- Let's go, let's go, let's go!

- Let's go, let's go!
-The pantry is closed.

- We got this, Kennedy.
- We got it!

All right, unload
your basket, Jennifer!

Okay, whew.

- Grant, you unloaded?
- Start talking. I can hear ya.

Big night tonight.
The big 55-foot wall.

The stakes don't
get any higher tonight.

We go from eight
to the final six.

It's a real pivotal point
in the competition.

Okay, the first thing
we're gonna do is we're

gonna clarify the butter.
Do a full cup.

What do you think
about Wayne's picks tonight?
Kennedy and Sav.

Hey, Kennedy, how many
parsnips are you peeling?

- I'm peeling three.
- Okay!

Al right, we're gonna
get started on the greens
after this, okay?

- All right!
- I think he's put Kennedy
in a good spot

because Kennedy's
gonna be vocal.

Sav is clearly gonna work
under the umbrella

of Kennedy's tutorial.

And so I think this combination
could work really well tonight.

I think it's
a misfire from Wayne.

Okay, we're gonna get garlic
chopped, shallots chopped.

Okay, I'm starting to chop up
my garlic and shallots.

- Got you, babe.
- I think Kolby's gonna play
sous chef to this.

I think it's gonna be a
conceptualized dish that's sort
of spearheaded by Brynn,

similar to what
Sav's doing to Kennedy.

Kolby and Brynn
are the only team tonight

- that has never,
ever worked together.
- Wow.

My shallot is minced.
Is yours?

- Say that again?
- My shallot is minced.
Is yours?

- Okay, almost.
- Aarón: Reagan and Jennifer
are good friends.

They're both from the South.
And they've cooked together,

so they have
all of the ingredients
to be a good team.

- Similar flavor
profiles as well.
- Exactly.

I don't know if Wayne has made
the right decision there.

Did you chop up the butter
or just put them in whole,
Wayne?

- Just put 'em in whole.
- Okay.

And then Wayne's
selection of Grant.

All right,
so I think we should probably

get the filet out and salt it.
What do you think?

Um, sure, yeah,
let's salt the filet.
Let's do that.

I'm amazed
he went down that route.

Yeah, I mean, if you look
at Wayne and Grant

as alpha males,
and they're gonna conflict.

That would be
a major shock tonight,

if Wayne takes himself
and Grant

out of the top six
of this competition.

Because, of course,
there's no immunity pin
to save them tonight.

- All right,
my steak is resting.
- We're gonna get to work

- on the liquid
for the béarnaise.
- Okay.

Oh, (bleep).

- We didn't get eggs.
- No.

There's no eggs.
You can't make a béarnaise
without eggs.

That's the main component
in the sauce.

I don't have a sauce
for the steak.

Let's take a peek real quick.
Let's see what we got.

I hope we can figure something
out with what we have

'cause we can't
go back to that pantry.

We're in big trouble.

- Where are they?
- What's up?

Pull shallot, four garlic...

Oh, (bleep).
We didn't get eggs.

- No.
- I don't have a sauce
for the steak.

We're in big trouble.
You got any ideas?

I have a bunch
of big portobello caps.

- Okay.
- We can do a white wine
portobello sauce.

Toss me one of them right now,
so I can see.

Coming.

- Oh.
- Got it.

- Okay.
- Okay.

All right, guys, what's
the most important skill set
for the wall challenge?

Communication, number one.

You have to be assertive,

you have to have conviction,

and you have
to take the lead at times.

You're gonna
get those pears cut,

- and you're gonna
start sautéing them.
- Okay.

Use the biggest
skillet pan you can

'cause we're gonna--
brown the pancetta first.

- In olive oil or butter?
- Olive oil.

And then, of course, it's about
understanding the dish.

They have to taste the same,
so you have to be able

to communicate flavor
with words,

- which is not easy to do.
- Jennifer, one pinch of salt

- and one pinch of pepper.
- Yes? Say that again.

One pinch of salt
and one pinch of pepper.

- Got it.
- And they gotta work in sync.

If you're gonna sear the salmon,
sear it together.

Make the purée,
make the purée together.

They also have to be able
to pivot and evolve.

- Absolutely.
-Are you on
your potatoes still?

- I'm still on the potatoes.
- All right, take your time.

And, sadly,
two cooks get eliminated.

The worst-performing team
does not make it

into the top six.

20 minutes gone,
just under 40 minutes to go.

Let's go.

Kennedy, what's the dish.
Where are we going with this?

So I'm gonna do scallops,
parsnip purée,

with pancetta greens,
and then a lemon dill
sauce on top.

So is it like a beurre blanc
or just a lemon butter sauce?

- It's a beurre blanc, yeah.
- Okay, good.

- So make sure
that doesn't break.
- Yeah.

What's the jeopardy
behind this dish?

Overcooking the scallop
is really easy to do.

- You just to be on point
on every single thing.
- Good.

And has Sav cooked
many scallops?

Yes, we talked about it
before and we both

feel very comfortable
with scallops being our protein.

Right. Whose idea was this,
this dish?

This was my idea.
I feel confident being a leader,

so I'm ready for it.

- Good. Good luck.
- Thank you.

All right, those pears,

- we're gonna toss some
raspberries in there.
- Okay.

We just want to get those
raspberries soft.

All right, Wayne,
so talk to us about the dish.

The dish is gonna be a Midwest
classic steakhouse dish.

We're gonna do a filet mignon,
buffalo carrots.

We've got a pomme purée, which
I need to turn down right now.

We had planned on a different
sauce altogether,

but we got some
of the wrong ingredients,

we didn't get them all,
so we're pivoting.

- What was the original sauce?
- It was a béarnaise,

and we didn't get eggs.

- Yep, that's--
- That's a problem.

So, wait, what's the sauce?

The sauce is gonna be
a white wine mushroom reduction.

- Aarón: But why not red wine?
- We're working with what
we've got here.

You say white wine
mushroom reduction--

there's so many variables
in that with the mushroom,

because depending on how
many of the fins you leave on,

the cream sauce can go black,
brown, white.

Yes, yes, yes, yes.
Grant, did you take the gills
off the mushrooms,

- or did you leave 'em?
- I have the gills on.

It's gonna make
the sauce dark.

I think-- it'll look good.

We'll offset it
with some heavy cream

- to lighten it up, yeah?
- If we can,

I think that'll be a beautiful
mushroom cream sauce.

-Okay, great.
-All right, good luck.

Right, Brynn, halfway.
How are we feeling?

- I am doing okay.
- Tell me about the dish,

- What are we doing?
- We are making
a crispy-skinned salmon

with a parsnip purée,
braised fennel,

and a deep red wine
raspberry and pear sauce.

I wanted to do, like,
a gastrique with something
bright and fruity.

And then he really
wanted to do salmon,
so we're working that in.

I've never seen
a red wine and raspberry
pear sauce with a salmon.

You conceptualized the dish,
so it's pretty much
on your shoulders, okay?

So, just don't throw ideas
onto a plate that don't work.
Make sure you taste everything.

- Yes. Thank you. Yes.
- Okay? Yes? Good luck.

- Is your butter fully melted?
- Yeah.

Next, you're gonna
add in the white wine.

- The white wine, how much?
- Half a cup.

- I got it.
- Good.

All right, Reagan,
what's the dish?
What's going on?

We are making scallops
over cheese grits, carrot purée,
and beurre blanc.

This sounds like
more of a Reagan dish
than a Jennifer dish.

It is-- we're both
from the South, sir.

Who is leading on the aesthetic,
on the plating?

- Oh, definitely Jennifer.
- So you're listening to
what she's telling you.

- Oh, yeah, yeah, yeah, yeah.
-Every stop of the way.

- Every detail.
- If Joe and I were cooking on
separate sides of the wall,

who do you think would lead,
me or Joe?

- You.

- Because he's a smart guy.
- I'm okay with that.
I'm okay with that.

All right, good luck.

I have all of my fruit
in the blender.

Okay, I'm putting
my fruit in the blender now.

- I'm gonna start adding
my greens to my pancetta.
- Okay.

And then I'm gonna add
the rest of the shallots
to the butter sauce.

- All right.
- So, Kennedy and Sav,
first of all,

their dish sounds delicious.

Pan-seared scallops
on this parsnip purée.

They've got this lovely
little sautéed spinach

- with an amazing
caramelized pancetta.
- Oh, I like that idea.

Make sure you're
seasoning as you go, Sav.
Salt and pepper on the greens.

- Okay.
- And Sav is so happy just
to tuck under Kennedy's wing.

My big worry
is when those scallops go in,

because when Kenney's scallops
go in the pan,

Sav's have to go in
at the exact same time.

That is crucial tonight.

Reagan, I'm grabbing a blender,
okay? For the carrots.

Okay.

- Can you hear me?
- Yep, I got it.

Aarón: All right,
so Jennifer and Reagan,

they're gonna do scallops,
grits, a beurre blanc,

and then there's also
gonna be this beautiful
carrot purée with asparagus.

- Can I start adding
my butter to my sauce?
- Yes. I just started.

You have the two probably
most opposite plating styles
between Jennifer and Reagan.

Reagan is going to imitate
Jennifer's plating style.

- Let's see if she can do it.
- We gotta get
the steak started.

- Yes, sir. Grapeseed, 100%.
- Grapeseed?

- Got it.
Are we going in right now?
- Right now.

- Beautiful sizzle over here.
- Yep.

So, Wayne and Grant started off
real confident, right?

Two boys from the Midwest,

they go, "Okay, filet,
béarnaise sauce."

- What happens?
- No eggs.

- Oh, stop.
- So they can't
make a béarnaise.

I want to cook the mushrooms
before so they don't impart

- too much color to the sauce.
- All right.

They invented a mushroom
white wine reduction.

Everything that could
have gone wrong in the pantry
for Grant and Wayne did.

You have no eggs for béarnaise.
Strike one.

No red wine for pan reduction.
Strike two.

They've got one strike left
and they're out.

- Wow.
- Let's do the salmon
real quick.

Yep, I have about two teaspoons
of oil in the pan.

And make sure
you press down the top.

- Oh, did you put it in already?
- Yeah.

Oh, you didn't tell me.
All right, give me a second.

Wow, look at Kolby and Brynn.

They failed to start
cooking their salmon together.

I'm about to flip mine now.

You did one minute on
the flesh side down, right?

- One minute on both sides.
- Got you.

Kolby wanted salmon,
but the whole concept

of the dish
was driven by Brynn,

They got this pear and raspberry
red wine reduction.

I've never even heard of it,
forget about duplicating it

from two people who are not
seeing each other make it.

Sounds really risky.

- Grab a strainer...
- Okay.

...and we're gonna press
the fruit mixture through.

I'm straining it now.

Great,
I'm just flipping my fish.

Because the dishes
not only have to be identical,
they have to be delicious.

I'm straining my fruit.
It's nice and thick, right?

Yeah.

Our communication
was great in the beginning,

but now we're starting to kinda
break down a little bit.

Brynn, do we like this sauce?

Well, I think
there's gonna be a lot
of good brightness

- from this raspberry and pear.
- Okay. Cool.

I'm really worried
about the sauce.

This is something
that's supposed to bring
the dish together,

and if this sauce isn't right,

then we could possibly
go home today.

45 minutes gone,
15 minutes to go!

- All right, my filet,
it's got color on all sides.
- Yep, me, too.

All right, we're gonna
put it on out cutting board,

- let it rest.
- All right, my steak's out.

So now we're gonna take
a tablespoon

- at a time of the wine.
- Okay.

And you're gonna
strain that as well

because you don't want all that
shallot and garlic in here.

- So just put it right
through the strainer, too?
- Yep.

The beurre blanc sauce
is looking a little pink.

- What am I doing wrong?
- You need to add more butter
if it's looking pink.

- It should be yellow.
- Right now, it's not
looking great to me.

This sauce?
Ain't nothing good about it.

It's not working.

I do not have time to babysit
no doggone sauce.

I got things to do.

Look, that beurre blanc is done.
It broke.

We're not using the sauce, okay?

Yes! Don't use the sauce!

You gotta taste the grits,
taste the carrot, okay?

Make sure it's seasoned well.

Tell me what
you're adding, okay?

It tastes like carrots.
It actually tastes pretty good.

Just over 10 minutes to go,
guys. 10 minutes to go.

All right, Kennedy,
it's a critical moment.

- You gonna sear the scallops?
- Yep. How hot is your pan?

- Do you see that it's,
like, really hot?
- Yeah, it's hot.

Okay, let's put
our scallops on.

Aah! (bleep).
Well, that's hot.

- Go, go, go. That's good.
- Cool.

- You're putting four
in first, right? Okay.
- Yeah.

- You just have salt
on them right now?
- Yes!

Are you gonna flip them
at the same exact time,

- is that the idea?
- Yes. absolutely, yes.

What do your scallops
look like right now?

- My tips are brown.
- Mine are done. I'm flipping.

- Okay, ready?
- Yeah.

One, two, three.

Are yours golden brown
and sexy?

- Yeah, they're sexy.
They look good.
- Sounds good.

- You have a plating strategy?
- Yeah, we do.

- You think she understood it?
- Yeah, 100%.

- Good.
- All right.

I'm taking them off, Kennedy!

- All right.
- They're off.

Come on, baby.

- We need to get this
pan sauce going.
- Okay.

Let's throw shallots in first

- and then we're gonna deglaze.
- Shallots in.

I think Wayne and I are doing
a great job communicating.

It's getting loud in there,

but we're able
to keep our voices up.

Take these carrots,
put the burner on high.

Our goal throughout this
is to be just talking
to each other.

We don't throw
anything in a pan

without saying, "Hey, this
is what I'm doing right now."

Give me two tablespoons
of the sauce on the carrots now.

- Two tablespoons.
- Roll it around,
cover it real good.

If you're not doing things
at the same time, you're gonna
get really lost.

- Let's add a quarter cup
of cream to it.
- Great idea, great idea.

- Love it, love it.
- We got seven minutes!
We got seven minutes.

All right, babe, um, taste it.
It needs something.

Okay, hold on,
give me a second.

The sauce
is put together finally,

so we can taste it
in its final form.

Ah.

- Is it working for you?
- It tastes okay.

I want it to taste great,
though. That's the problem.

We just aren't happy with
the raspberry and pear sauce,

- but it's time to plate.
- I trust you. Let's do it.

All right, let's get this going
and we'll just start plating.

- Okay, okay.
-
Last five minutes, guys.

Five minutes to go!

All right, I'm good
on this cream sauce, Wayne.

- Cream sauce is good?
- I think it's good.

We need a plate, baby.
We need a plate.
It's four minutes.

- I'm worried about
Reagan and Jennifer.
- Oh, no, what's happening?

So, the sauce,
the beurre blanc's broken.

And then the scallops,
they're not even out yet.

So I'm really worried
about them.

Listen to me, Jennifer.

Yes, I'm listening.

- We need a plate.
- Okay.

Let's get a plate.
It's right here.

Give me just a second.

I'm doing a deli container
size purée,

- perfect circle
in the middle.
- Yep.

Let's go a streak
around the left side

- from eleven
to seven o'clock.
- Okay.

- We got two minutes.
- Okay, now grab four pieces
of fennel.

- Are they crossing over?
- Yeah, like, standing up
like they're crisscrossed.

Okay.

- Okay, Reagan?
- Yes.

- Let's put those grits down.
- What?

- The grits!
- Yes.

Where are we putting the dill?

Fresh dill in the center!

- How many sprigs?
- Three or four.

Where are you putting
the cream sauce, Wayne?
What do you think?

Three o'clock to six o'clock,
right around the steak.

- Three to six?
- Yeah.

Let's do the dots
of this gastrique

- around the outer
circle, okay?
- Okay!

- 60 seconds to go!
- Let's go, guys.

- Last minute, guys. Come on!
- Come on!

Remember, identical plates.

What are we doing
with the asparagus?

To the right of the plate,

do a large round of the grits.

Make sure you've tasted
and they're salted enough.

Wait, I thought we were putting
it in the middle of the plate.

No, Jennifer!

We're gonna put the mushrooms
right on top of the sauce.

And put the curved end towards
the curved end of the plate!

With the plate, got it.

Are we putting the microgreens
in the middle?

Oh, my God.
Oh, my God. Oh, my God.

I am taking a towel
and dragging it around
the outside

so they all have
a flat line, okay?

- Oh, on all of them?
- On all of them.

Okay, I'm doing
five dollops of carrots.

15 seconds to go!
Let's go!

Aarón: Let's go,
work with two hands.

Come on, Reagan.

Seven, six, five,

four, three, two, one.

- That's it.
- Hands in the air!

Oh, my God.

That's the hardest
thing we've done.

I don't think I did it right.

It's okay. Don't worry.
Mine looks like messy, too.

- Good job, hon. I'm proud.
- Good job, baby.

- Mine looks really good.
Does yours?
- Mine looks good.

I'm worried.
I'm happy with what we did,

but we didn't give
ourselves enough time

- to talk about plating.

I am worried that our dishes
are not gonna look alike.

I mean, I know our plates
don't look the same.

Like, period.
I am feeling frustrated

'cause this is not
how I want to go out.

I'm just praying...

Right, very carefully
cloche your dishes

and step down to the front
in your pairs, please.

Good.

- Good job. I hope.
- Good job.

- I hope I talked enough.
- Yeah, we tried.

Well done, all of you.

Now you understand
the word "communication."

Tonight, your challenge
was to collaborate
with your teammate

to perfect and replicate
your dish.

Joe, Aarón, and myself
are hoping

each team's plates
are identical.

Okay, Wayne, you had the pick
of the litter tonight.

You chose Grant.
Make your way forward, please.

I put the team together.
I've got the responsibility

for this decision working out.

But I'm confident because
we communicated so well.

I'm just hoping my dish tastes
and looks the same as Grant's.

- Wayne, how are you feeling?
- I feel pretty good.

We started off with a blip
right from the get-go.

- Mm-hmm.
- The idea was to go
with a béarnaise.

Because we could
not go back to the pantry,

we had to pivot
and work with what we had.

- Right, shall we?
- Yes, let's do it.

- Aarón: Mm.
- Very curious.

How many carrots
did you put on the plate?

- Three carrots on the plate.
- Three.

What's the temperature
of your steak?

- Mid-rare.
- Medium rare.

You sound confident.
Shall we?

Yes, Chef.

Wow.

Looks like you guys
were cooking side by side.

Right, explain the dish, please.

So we have a pan-seared filet

with a pomme purée,

buffalo carrots,
and a white wine sauce
with mushrooms.

Consistency's pretty
impressive, I have to say.

If I had a pick one
that's better than the other,

I don't know
which one I'd pick.

But the cook on the steak
is really gonna be

where the rubber
hits the road.

- Absolutely.
- Okay, Wayne.

- Oh, yeah.
- Nice.

- Pretty spot-on medium rare.
- Mm-hmm.

Good job. Grant?

My hope is it looks
exactly like Wayne's.

All right, let's see.

- Aarón: Yup, it's there.
- Mm-hmm.

Right, both filet mignons
cooked beautifully.

- Really spot-on.
- Thank you.

I mean, it doesn't feel
that there was a wall
separating you two

'cause they're identical.

Mashed potatoes, delicious.
Really creamy.

Wayne, yours is a touch lumpy,
a little bit grainy in there.

Not a big fan
of the cream sauce.
It just doesn't make sense.

But those carrots
are delicious.

A really smart move,
I think, with two Midwesterners,
going for steak and potatoes.

Elevated, 'cause it's
definitely restaurant-quality,
so it's a really good effort.

- Thank you, Chef.
- Thank you, Chef.

I just love the fluffiness
of the potatoes.

Yes, albeit maybe
a little grainy here.

But for me, that sauce,
it's a nice respite

from the richness of the steak
and the potatoes.

And I love the consistency
with the plating.

You guys were in tune,
and that's a big part
of the wall challenge.

- Thank you, Chef.
- Thank you.

The duplicity of these dishes
is top-notch.

You had a clear vision.
You know, for me,

it's just a perfect
béarnaise sauce would have
been a grand slam.

- Yeah.
- You should be very pleased.
Well done.

-Thank you, Chef.
- Good job, man.

I'm feel ecstatic.
I don't think there's any chance

that we go home today.
We nailed this.

- Wow.
- Awesome.

All right,
Jennifer and Reagan,

please carefully
bring up your dishes.

I thought the tag-team
challenge was hard.

This wall challenge
was one of the hardest things
I've ever done in my life.

So hard to communicate,
and I'm so worried that our
plates aren't gonna match up.

Thank you, ladies. Now,
who kind of guided the ship?

You know, communication
was an issue for us.

We were doing
a lot of yelling,

but we did
the best that we could.

Let's see. Shall we?

- How many scallops
are underneath here?
- Three.

- How many spears of asparagus
are under here?
-Four.

How many dollops
of carrot purée are on here?

- Three to five.
- I have two.

No, serious.
It's not a giggle.

Two of you
are going home tonight.

How many dollops of carrot purée
are under here?

- I only have two.
- I have three.

How many dollops
of carrot purée are under here?

- I only have two.
- I have three.

Aarón:
Give us some insight
on the dish.

This is seared scallops
with cheese grits,

roasted asparagus,
and a carrot purée.

There's something odd
about this presentation

'cause there's consistencies
in the imperfection.

You kinda have
this carrot purée kinda jumbled
about in the same way,

and I don't know whether
to applaud you for that
or take you to task.

What I will say is the sear
on the scallops is exceptional.

- Thank you.
- However I'm slightly
concerned, Jennifer,

about the temperature
of your scallops inside.

They look undercooked.
Shall we?

- Let's take a look.
- Mm-hmm.

So we'll pick one here.

So, Reagan's-- scallop, perfect.

-Beautiful.
- Thank you.

Jennifer's.

- As you can see,
it's undercooked.
- Yes, I can see that.

What a shame.

So, Jennifer,
grits were delicious.

Really creamy
and well-seasoned.

Sadly, the scallops
are undercooked.

Purée doesn't taste of anything

'cause it's not even seasoned.

Reagan, your scallops
are cooked beautifully.

Carrot purée's bland.

There's no seasoning there
whatsoever.

I thought you were
gonna nail those grits,

but they're not anywhere near
as tasty as they should be.

Jennifer, I love your grits.
I agree, there's salt issues
on both your dishes.

Reagan, you can see that
Jennifer's grits are glistening
and they're creamy.

Yours look dry.
But I have to say

that your cook on the scallops
are delicious, Reagan.

Thank you so much.

I feel like, Reagan, your dish

is a little bit more
flavorful overall.

Jennifer, I feel like your dish
is a little bit more timid.

Even though perhaps
some of the technique and
presentation may be better.

- I appreciate that.
- Thank you both.

Right, next up, orange team,
Kennedy and Sav,

make your way forward
very carefully, please.
Thank you.

Honestly, I feel like
when they pull those cloches,

Sav and I are gonna
have the exact same dish.

We talked to each other
through the entire
plating process,

so this is the most
confident, honestly,

I've felt after a challenge
in a long time.

Okay, Kennedy and Sav,
how many scallops
have we got each?

- Three.
- Three.

And the sauce?

- It's in a ramekin.
- In a tall, white ramekin.

Are we both confident
they're gonna look the same?

Yes, Chef.

- Shall we?
- Yes, Chef.

Ooh, baby. Good job.

These dishes are very, very,
very similar.

The biggest difference is,
Kennedy, your sauce is broken.

- Sav, your sauce looks
creamy and delicious.
- Thank you.

Sav, what's the dish, please?

We have seared scallops,
parsnip purée,

wilted spinach
with some crispy pancetta,

and a lemon dill beurre blanc.

Sav and Kennedy,
the dishes look identical.

Well done. Incredible sear
on the scallops.

Beautifully done.
Smart amount of purée
on both plates.

The colors, the spinach--
shall we?

So, we'll check the scallops.

- Beautiful.
- Okay, let's take
a look at Sav's.

These scallops are both pretty
close to perfect.

I would say Kennedy's scallop

might be a little bit more
spot-on.

Shall we?

- Sav, scallops
cooked beautifully.
- Thank you.

Really nice seasoning
on there.

I don't get the heavy
beurre blanc with the purée.

It doesn't really need it.
It's counterintuitive.

Kennedy,
scallops nailed beautifully.

Purée, delicious.
Sauce, sadly, broken.

But aside from that,
really good job.

Yeah, Sav, I mean, for me,
I think the cook on your
scallops are delicious.

And then, Kennedy,
they're sweet, they're supple,

they're just spot-on.
And that's what you want.

I think the idea
of pancetta and spinach
coming together

is a smart move
'cause it stands up

to the meatiness
of the scallop.

So I appreciate that
on both your dishes.

- Thank you.
- These two dishes,

they could have come out
of the same restaurant.

Kennedy's dish
was cooked by a saucier,

broke a butter sauce
that I would put on popcorn.

Sav's dish could have been
cooked by the chef de partie,

- who doesn't work by the hour.
- Wow.

- Thank you.
- Thank you.

Thank you.
Good job, baby.

Okay, Kolby and Brynn,
will you please bring
your dishes up?

I'm really worried
that I'm letting Brynn down
with this one,

because I just feel like
my plating is a mess,

and I'm not sure if the salmon
was cooked properly.

I just hope that the dishes
at least look similar.

So, Kolby, how long did you
cook your salmon for?

Um, I cooked it for one minute
on each side,

and then I let it sit on low
for about 10 minutes.

Brynn, how long did you
cook your salmon for?

The exact same,
but I was about 30 seconds

behind him when we started.

It sat in the pan
for 10 minutes.

Yeah, on low.

And how many pieces
of fennel have you got?

- I have four.
- Four. Two on each side.

Right, let's see.

It's gonna be okay.

No, it's not.

-These dishes
look very different.
- Mm-hmm.

Please tell me what you made.

We have a crispy skin salmon

with a parsnip purée
braised fennel

and a raspberry pear
wine reduction sauce.

So, Brynn, first off,
salmon beautifully seared
on top.

That skin nice and crispy.
The braised fennel looks
juicy, delicious.

Smart pairing with that.
But the sauce on the outside
just looks bizarre.

- Fair.
- These sauces, both of them,

don't even look like a sauce.
They look like puréed baby food.

- Okay.
- Kolby, I'm gonna deal
with the obvious issue.

That salmon
does not look cooked.

Let's see.

Kolby, I'm gonna deal
with the obvious issue.

That salmon
does not look cooked.

Let's see.

- That's under.
- Yeah.

This is way under.

I mean, this never saw
even heat in the center.

Let's take a look
at Brynn's.

Beautiful.

- Brynn's salmon is perfect.
- Yep.

Glistening, moist, pink.
Just how we want a salmon to be.

Brynn, your salmon's
cooked beautifully.

Absolute utter perfection.
Skin crispy, delicious.

The problem is that's
where I want to stop.

The sauce doesn't make sense.

And you have to be careful
with that parsnip purée

'cause once you've added
too much cream,

it just tastes of a cream purée
as opposed to parsnip.

Kolby, God, salmon hasn't even
had the temperature inside.

No seasoning in the purée.

And the sauce, again,
it does not make sense.

Yeah, Brynn, I think the cook,
as Chef Gordon said,

is exceptional on your salmon.

But I wish you guys
would've been bolder

with a little spice rub
on the salmon or something.

Kolby, I'm somebody that
loves salmon a little under,

but this is egregious.

Brynn's dish is a successfully
cooked salmon

with a crispy skin,
properly cut fennel,

braised and seasoned
the right way.

And, as we can see here,
on Kolby's dish,

this is a series of errors.

It's under-seasoned.
The salmon is not cooked.

Everything that you see
is wrong with the dish

is actually wrong
on your palate as well.

Thank you.

I am confused as to how
the salmon is undercooked.

If anything, I thought I was,
like, 30 seconds to a minute
behind Kolby on the cook.

So I am not sure
what happened.

All of you, well done.
That was a very tough challenge.

Please excuse us.

Wayne and Grant,
the cook on the filet
was exceptional, right?

Yeah, they had
an idea of a béarnaise
and then they shifted.

That dish with a béarnaise
would have been top notch.

- Oh, all day.
- Top notch without doubt.
But big stand-out,

- Kennedy and Sav.
- They cooked the scallops
beautifully.

- Yeah, that was a nice dish.
- I'm impressed more with Sav,

the fact that she produced
a better dish than Kennedy.

-She produced a better
dish than Kennedy.
- Yes.

-Jennifer and Reagan?
- They had a lot of issues,
I think it's safe to say.

Jennifer's scallops
were undercooked.

Show us grace in this moment.
Move on our behalf.

- Amen.
- Amen.

Brynn and Kolby.

I mean, let's deal
with Kolby's salmon.

I mean, it was raw
in the middle, wasn't it?

Kolby's dish
was kind of a disaster.

Brynn's dish,
minus the berry sauce,

- was actually quite good.
- Yeah.

You never know with the wall.

Someone's gotta go home tonight.

Please make your way
round to the front, thank you.

Now, after talking at length,
we feel that two teams

really did turn in
strong performances.

Kennedy and Sav, congratulations.

- Whoo!

- Good job.

And the best pairing
of the night was...

Wayne and Grant.
Well done, both of you.

Congratulations
to all four of you.

You're now in the top six.

- Make your way up
to the balcony, please.
-Thank you, Chef.

I feel incredible.

It never gets old
being at the top

in the MasterChef kitchen.

The advantage of me

being able to pick my partner

worked out really, really well.

Being in the top six,
I'm feeling great.

I'm one step closer
to that trophy.

Okay, Brynn, Kolby,
Reagan, Jennifer.

We felt that your dishes
did not rise to the standard
of tonight's challenge.

The team of two that will be
leaving the competition is...

Brynn and Kolby.

- Oh.
- Oh.

Reagan, Jennifer,
please say good-bye

and make your way up
to the balcony.

- Wow.
- My dear friend.
I'm so sorry.

- It's okay.
- I love you.

- It's okay.
- You're so special,
and I'm so sorry.

Thank you.
Thank you very much.

Thank you.

Brynn and Kolby,
sadly, too many mistakes
from start to finish tonight.

It just did not hit those marks
to get into the top six.

Oh, this is hard.
Brynn, the last surviving cook
from the Northeast.

This tenacious, feisty chef
that wows every time.

That's how
I'm gonna remember you.

Promise me
you're gonna keep your head up
high and continue this dream.

Yeah, I started only cooking
a couple years ago,

so being here is unbelievable.

I have every reason
to keep going.

Kolby, this competition
confirmed you're born to cook.

Let's get
that absolutely clear.

You cook with your heart,

and that flavor profile
is unique.

- We love you.
- I've never felt like
I belonged anywhere

until I got here.

Um, so, it's kinda tough.
I'm not gonna lie.

Young man,
this is just the beginning.

There is something exciting
behind those doors.

Thank you, Chef.

Come and say good-bye, you two.
Oh, my Lord, honestly.

- Man. Come here.
We'll see you again.
- Thank you so much, Chef.

This has been
a really crazy journey.

I mean, how many people
can say that their grandpa

got to taste the food
that got them an apron

- in MasterChef kitchen?
- This is damn good.

I get to go home
with that memory always.

- Yes!
- Come on.

I always loved cooking,
but I found my happiness in
the MasterChef kitchen.

- Whoo!
- I found my passion that
I never knew that I had.

- Wow.
- Kolby, I think one of
your best performances

- so far in this competition.
- Yes, Kolby!

It's hard to leave
the competition,

and it's hard to leave
these people

who really made me feel
like I belonged somewhere.

But I'm definitely ready
to put all this passion

that I found
into my cooking dreams.

I'm so proud of you, man.

I'm sad,
but I'm so proud of myself.

- We love y'all.
- You're gonna kill it.
All of you.

I came in here,
I was a bartender,

- pretty new to cooking.

- Yes! Yes!
- But I knew that I had
the passion and the drive

to show myself
that I could do it all.

- It's flawless.
Really delicious.
- Whoo!

And now,
to have made it this far...

- Amazing, seriously.
- Thank you.

...means that
I have what it takes.

Damn, I didn't think
I'd be doing this.

I feel so ready
to see where this takes me

in the restaurant industry.

-Man.
- Love y'all!

Love you!

All right, guys,
we love y'all!

Next time,
it's the restaurant takeover.

- Hell's freaking kitchen.
- It's a crossover, baby!

Tonight, you're gonna be
feeding every guest
inside my restaurant.

- I'm putting my reputation
in your hands.
- I'm petrified.

Order. One scallop,
three risotto.

Three scallops, three risotto.
Three filet, one salmon.

- Six minutes, Chef.
- No, 90 seconds.

- , come on!
- Ah, damn it!

- Are you okay?
- No, Chef!

I wouldn't serve that
to my (bleep) bulldog.

- This is insane.
- These are done.

- raw.
- You're gonna lose
these people.

- Where's the risotto gone?
- We don't need it.

Hey, hey, hey!

Don't ever disrespect me
or my restaurant.