All language subtitles for MasterChef.S13E17.Restaurant.Takeover.--.Hells.Kitchen.1080p.HULU.WEB-DL.DDP5.1.H

-Previously
on "MasterChef"...
- The dreaded wall.

- You will cook dishes that
taste and look identical.
- All right.

- Can you hear me?
- Jennifer!

- I don't think I did it right.
- Did you put it in already?

- Yeah.
- Wow.

Sav and Kennedy,
the dishes look identical.

- They could've come out
of the same restaurant.
- Wow.

Looks like you guys
were cooking side by side.

The best pairing of the night
was Wayne and Grant.

It never gets old
being at the top.

Jennifer, the scallops
are undercooked.

These dishes
look very different.
Kolby, this is way under.

The team leaving the competition
is Brynn and Kolby.

-Love y'all!

Tonight it's
the restaurant takeover.

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

You're gonna be feeding every
guest inside my restaurant.

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

On order, one scallop,
three risotto; three scallop,
three risotto;

- and 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?
Hey, hey, hey!
- We don't need it.

- Don't ever disrespect me
or my restaurant.

-

-Oh! A casino!
-Oh, all right.
We got a casino, guys.

-I love it!
-Harrah's, all right.

- Gotta say, I think we all
hit the jackpot, y'all.
- I think so.

Think we're here
to gamble or cook?
I don't know.

I love Harrah's Casino.
We got a pool, a spa.

Love to go play the slots.
I know I'm not here for that,
but that would be dope.

- Get in there, guys.
- Casino we go!

I have dressed for
the top six occasion, baby.

I am so ready.
So today I really gotta
show up and show out.

- Let's go!
-

Good luck, lady!

- Oh, my God!

- Come on!

- It's a crossover, baby!
- It's about to be hot.

- Yeah!
- Ready?

- You ready?
- Bring it in.

- Whoo!
- All right. Gordon.

- Welcome, guys.

- Whoo!
- Yes!

- Oh, my gosh.
- Wow.

This ain't your average
fancy restaurant.

This is Hell's Kitchen.
This is one of Gordon's babies.

- Oh, my God.
It is beautiful in here.
- You look brilliant.

He has higher standards
than anyone in the game,

and I know
if we don't meet them,

there's gonna be hell to pay.

All of you look sensational.

- Oh, my goodness me.
- Thank you.

Welcome, all of you,
to Harrah's Resort
Southern California,,

and the top six.

All right, so the odds
of you guys getting

that quarter
of a million dollars

is growing by the week.

Now tonight,
we're really upping the ante,

and we're gonna be testing
your ability

to go from home cook
to a pro cook.

It's the big, the bad,
the bold restaurant takeover.

It's not just any kitchen
in any restaurant.

Hell's Kitchen
in Harrah's Resort
Southern California.

It's the world's largest
Hell's Kitchen restaurant.

- Wow!
- Wow.

And tonight, you talented six
are stepping into our world

and you're gonna be feeding

every guest
inside this restaurant.

- All right. Ready.
- Awesome.

Now anything you cook tonight
and put on those plates

is a direct reflection on me,

so I want the very best
from all of you.

Yes, Chef.

Now in a moment
we'll be dividing into
two teams of three.

The good news is that
the winning team tonight

will be propelled straight
into the semifinals.

And sadly,
someone from the losing team

will be leaving the competition.

Now because the stakes
are so high tonight,
we really want to make sure

the teams are as fair
as possible.

So Joe, Aarón, and myself

have already chosen the teams
and the captains in advance.

- Yes, Chef.
- Now the team captains tonight

will be the winning pair
from our last challenge.

Grant, you are the captain
of the red team.

- Thank you, Chef.
- Wayne, you are the captain
of the blue team.

- Love that.
- Okay, so joining Grant
on the red team

- is gonna be Jennifer...
- Okay.

- ...and Sav.
- All right.

Obviously, joining Wayne
on the blue team will be
Kennedy and Reagan.

- Got a whole bunch
of presidents here.
- Oh, yeah.

Right, all of you,
come and grab your aprons,
please, and put them on.

I'd be lying
if I didn't tell you
that I was scared.

This is a lot of responsibility,
taking over one of
Gordon Ramsay's restaurants.

But I'm ready to show
all the judges

that not only can I cook,
but I can also lead a team.

I'm gonna do the best I can and
hopefully lead us to victory.

Now there's one more thing
that you'll need for tonight.

You need to look the part.

- Reagan, what do you need?
- I need a chef coat!

- Exactly right.
Follow me. Let's go.
- Awesome.

Can't wait to see you
in the kitchen. Let's go.

This is a dream come true
to be named captain
for this challenge.

And to do it here
in Hell's Kitchen?

This is my chance to step up,
and I'm gonna take it.

Wow, look at you guys.
Right, how are we feeling?

- Feeling great, Chef.
- Amazing.

Tonight each team will be
cooking two appetizers

and two entrées that are
straight off my nightly menu.

First off, the appetizers.

We've got a beautiful
pan-seared scallop
with a celery purée,

a little fricassée
of braised celery root,
and bacon lardons.

So the first scallop goes in.
We'll give it about 45 seconds
on each side.

Bacon's coming down.
We're then sort of quickly
sautéing the celery root.

And then just mix that
through nicely.

Finger on top
and then just flip that over.

Now let's fill this out.
We've got the celery root purée.

When we come to place
the scallops onto the plate,

take the round of the scallop

and hit the round of the plate.

From there,
we've got this beautiful

little fricassée salad,
and then just drop that around.

And then we got a lovely
little chicken reduction

- that sits on there.
- Wow.

And there's
our first appetizer.

- Whoo!
- Beautiful.

Second appetizer,
butter poached lobster

with truffle risotto
and crispy onions.

Okay, rice in.
Just get that a little toasty.

And then from here we've got
this beautiful vegetable stock.

In the next pan,
this lobster's being poached,

so now we're gonna roast it,
okay? Into the pan.

Skin side down, 30 seconds, yes?

It's so hard because
this risotto has five different
components to it.

Our truffle cheese goes in,
and now we start
building that out.

And every single component
has to be executed flawlessly

because we know
that's what he expects.

The secret now is not
to overwork it, okay?

What's happening
to that lobster now, Grant?

It's just finishing cooking
right now.

It's exactly that.
Please watch carefully.

Now lobster goes on to
the center of the risotto.

Finally,
just a touch of lemon zest,

a quick sprinkling of chives,
and then for our texture,

we've got some beautiful
crispy shallots,

and there you have a beautiful
lobster truffle risotto.

On from that, the entrées
is gonna be a filet mignon

served with a wonderful
rich parsnip purée

and the beautiful
béarnaise sauce.

Filet mignon into the pan.
We've gotta sear it properly.

I start to get
my aromatics in there with
a little touch of butter.

This one is in
the temperatures, okay?

And then all
we're gonna do now is baste.

So, parsnip purée,
wet the back of your spoon

and just turn it down.

And then from there,
sit that adjacent.

From there, lift your tomatoes

and then your béarnaise sauce.

And there we are,
a beautiful filet mignon.

- Ooh, mercy.
- Very pretty.

Finally, the last entrée will be
a beautiful crispy skin salmon

served with warm white beans,
fresh chorizo, a sea bean salad,

and then furnished
with a citrus beurre blanc.

- In it goes.
Skin side down, yes?
- Sounds great.

Now garnish for the salmon,
white bean ragout in the center.

Lift your salmon up.
Sit that on top.

- Wow.
- Take your sea beans,
let them droop down,

get a little bit of height
to the plate.

From there,
beautiful lemon beurre blanc.

And there we have a beautiful
crispy skin salmon.

- That's incredible.
- Looks good, Chef.

Right, tonight since I'm putting
my reputation in your hands,

I'm gonna be here
every step of the way

- expediting your dishes.
- Yes, Chef.

I am not sending anything
that's less than perfect.

- Got it?
- Got it, Chef.

And remember, someone from
the losing team is going home.

- Make sure it's not you.
- Yes, Chef.

Okay, let's get started.
Guests arriving soon.

I wanna see appetizers first up.
Let's go.

- At your stations, let's go.
- Let's do it.

So here we go, guys.
For the appetizers, scallops
is gonna go to Sav.

- Got it. Got it.
- Those are gonna get passed
off to me for plating.

Then the lobster and the risotto
is gonna go both to Jen.

- Jen, you're gonna be able
to handle both of those?
- Absolutely.

We just need to make sure
we communicate.
It's our names one the line.

It's Gordon Ramsay's name
on the line. So we gotta do it
for them, all right?

- Yeah, let's all give our best.
- You got this.

- Red on three. Let's go.
One, two, three.
- Red!

Kennedy, you're on scallops
for the appetizers.

Reagan, you're on
the risotto for apps, okay?

And I'm gonna be plating
the whole way

and helping you guys
on the line when you need it.

I know I've been tough,
but, look, I am here to win.

The commands are gonna be firm.
Just give me a "heard"
when you heard it,

- that way I know I don't have
to raise my voice anymore.
- A "Yes, Chef" and a "heard"

- every single time.
- We're gonna take each other
into the semifinals.

- Yes, we are.
- We're gonna do this
here today, yeah?

- Let's go, blue.
- One, two, three, blue!

Sav, get your pans on.
Let's go.

- Wakey, wakey.
- Yes, Chef.

This is not my home kitchen
back in the barn.

But six months ago
I was just dreaming

about opening up
a farm to table restaurant,

so I need to give it
my all tonight.

I'll do the prep for
the scallops, but I won't start.

Perfect. Thank you.

Hi, good evening.
Enjoy your dinner. Welcome.

Hey, y'all,
guests are being seated.

All right.
Okay, we can do this.

- How you all doing tonight?
- Good. How are you?

- I'm great.
- Ooh, you know,
the pan-seared scallops...

It's hard not to expect
something that's top quality.

Hell's Kitchen's one
of my favorite restaurants.

The food is always fantastic.

So I'm expecting
a Gordon Ramsay level
dish tonight.

Or the risotto.

All right, guys.
Chef, restaurant's filling up.

Table one, table two,
tickets in, guys.
Get ready, good luck.

Thank you very much.
Red team, blue team,
don't let yourselves down,

- and don't let me down, yes?
- Yes, Chef.

Okay, blue team, first check in.
Four covers, table two.

- One scallop, three risotto.
- Heard!

One scallop, three risotto.
Six minutes, Chef.

- Thank you.
- One scallop, three risotto.

Red team, on order,
four covers, table one.

Three scallops, one risotto.

- Hey, heard?
- Heard!

- Give me a time, please.
- Six minutes, Chef.

-Let's go.
- Ah.

Risotto is burned.

Okay, I have a few burned
because the pan was so hot,

should I just start over
real quick?

Yeah, that's very easy
to start right over.

- All right, behind, behind.
- Where's the risotto gone?

It burned because the pan
was too hot.

We need to get the stock in
right away. Yes, Chef.

Oh, my goodness.
I've done risotto a ton.

These dishes are
Gordon Ramsay level dishes,

and I'm just
getting flustered.

- Hey, Jennifer?
- Yes?

How'd you burn a risotto
in the first minute

- of opening Hell's Kitchen?
- It was burning hot.

What do you mean
it's burning hot?
It's a (bleep) kitchen.

- I know. Too hot.
- The what was hot?
The pan was too hot?

Yes, so it scalded it.

This is my responsibility.

If I don't get this right,
this could be devastating.

me. Jeez.

-Red team,
where's the risotto gone?
-It burned.

Jennifer, how'd you burn
a risotto in the first minute
of opening Hell's Kitchen?

- We just started.
- The pan was hot, yes,
so it scalded it.

What do you mean
it's burning hot?
It's a (bleep) kitchen.

All right,
keep more stock in now.

- Right, Grant,
you saw this, yeah?
- Yes, Chef.

As a captain, young man,
you better dig deep

- and find your voice quickly.
- Yes, Chef.

I think we got off
to a rocky start,

but I'm just trying
to stay confident

because Sav and Jennifer
are two very strong cooks.

So as long as we're able
to keep communicating,
we'll come out on top.

Right, Jen, show me risotto.

Good, one portion. Lovely.
Good. Let's go.

- I'm dropping scallops.
-Dropping scallops.

- How long, Grant?
- Two minutes left, Chef.

Let's go.
Thank you.

Blue team, one scallop,
three risotto.

- How long, please, Wayne?
- Come on, guys.

- Could we get this done
in two minutes?
-I'd say four minutes.

- How long, please, Wayne?
Thank you.
- Two minutes, two minutes.

Yes, Chef.
Let's get our heat up.

I just need those scallops
super fast.

- Heard.
- Come on.

- me.
- I'm starting to get
a little bit irritated.

Wayne is kind of
micromanaging me, and I don't
really appreciate it.

I don't love
his cutthroat approach
to a lot of situations.

- It needs more salt,
more salt, more salt.
- Needs more salt?

He just needs to take
a step back, breathe, relax,

- and realize
that we got this.
- Scallops!

Yeah, watch your heat
on the scallops

- because they cook
really freaking fast.
- Heard. I know.

-This looks pretty nice.
- Good, that looks lovely.

- All right, pass that up.
- Yes, Chef.

So next time focus on
the three risotto before you
give me the scallops, yes?

I got you. One more lobster.

-I got it!
-Good to go.

Right, pass up the plate.
Service, please.

Pick up, let's go.
Table two, please.

Blue team, we're getting busy.
We speed up now, okay?
Don't lose it.

On order,
four covers to table six.
Three risotto, one scallop.

- Heard!
- Heard!

Hey, I have
those scallops ready.

- I need table one.
- Let's go, guys, come on.
Come on.

Plating scallops now.

Why is she not plating
with you?

- Sav, come up here, please.
- Come on, Sav!

- Hot, hot hot!
- You got it, girl.
You got it. You got it.

- Right in the middle, perfect.
- Okay, service, please.

- Thank you.
-Let's go. Table one.
Okay, red team, on order,

four covers, table three.
Two scallops, two risotto.

- Yes, Chef, heard.
- How many scallops?

She didn't answer.
She said, "How many?"

- Are you okay?
- Yes, Chef.

Oh, my Lord.

There you are, madame.
You have the blue team
truffled risotto with lobster,

seared scallops
with the parsnip purée.
Enjoy your dinner.

Good evening,
ladies and gentlemen.

So the red team is cooking
for you tonight. Enjoy.

Thank you very much.
Bon appétit.

Blue team, three risotto,
one scallop. How long, please?

Yes, Chef.
Six minutes, Chef.

Are the lobsters in the pan,
yes or no?

No, Chef!
Scallops are getting in now!

My God, you're not
listening to me.

Don't put the scallops in
till the lobsters go in.

- I'm behind you.
- Heard!

- Wayne, you're just
screwing yourselves.
- Yes, Chef.

Cooking in a challenge like this
is super intimidating.

This is not
the MasterChef kitchen anymore.

This is Gordon Ramsay's
restaurant.

It's a whole 'nother world.

One scallop.

So I'm just trying
to coordinate everything

like an air traffic controller
of chaos.

There's planes
flying everywhere.

I'm trying to not
let anything crash.

Wayne, when I've got three
risotto, one scallop,

- I want
the three risotto first.
- Yes.

- Scallops are still dying
in the window.
- Yes, gotcha.

- Communicate with her.
- Yes, got it, Chef.

-
Three risottos, let's go.
- Service, please, pick up.

Table six, let's go. Thank you.
Right, listen up!

Four covers, table four.
Three scallops, one risotto.

-Heard!
- Yes, Chef!

- Wow.
- How we doing, Sav?

It's just really hot.

- Yep, absolutely.
- Ah, (bleep).

Ah! This is insane.

That's all right.
So let's turn them down
just a touch.

It's super chaotic for me...

It's too hot.

...but I'm doing my best
to keep up.

- Ah!
- Thank you.

- How long, please, Grant?
- Plating scallops now.

no.
Stop. Stop, stop, stop.
Yeah, stop.

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

Hey, FYI,
he passed three years ago.

That is (bleep).
Who cooked the scallops?

I did, Chef.
I'll drop another.

Young man, last line of defense.
I told you. Let's go.

-Yes, Chef.
- Sav's struggling
with these scallops,

and the look on her face is
just a deer in the headlights,
and I feel for her.

I'm a dad, so I'm trying
as much as I can to comfort her

as much as I am
trying to lead her.

This is where we flip.

Then your hand will not hit
the flame, okay?

- Got it. Thank you.
- Yep.

It's the second table, and
we're still all over the place.

- Come on, red team.
-Yes, Chef.

All right, scallops are done.
Ready to plate.

Can you start putting
them on the dots for me, please?

- Yeah.
- You got it.

- Risotto.
- Our risotto is good.

- Lift them up.
And stop wasting time!
- Yes, Chef. Yes, Chef.

- Risotto, nice color.
- Yes, Chef.

Service, please. Table three.
Red team, let's go.

- Hey, we've only served
two tables.
- Yes.

And look out there.
The dining room's full.

We need to move
a little bit faster here.

-Absolutely.
- Let's go.

On order, four covers,
table five.

Red team, one scallop,
three risotto.

Heard, Chef.

Good evening.
So the red team is cooking
for you tonight.

- Thank you.
- Enjoy. Bon appétit.

- Reagan.
- Yes, Chef?

Pass that up to me.
Let's go.

- Chef, call me out. Let's go.
- Yes, Chef!

Gently.
Good. Vinaigrette.

Go, go, go.
Table four, let's go.

Okay, blue team, listen up.
It's a six top, table eight.

- Three scallops, three risotto.
- Yes, Chef.

Good evening.
You have your appetizers
from the blue team.

Enjoy your dinner. Thank you.

- Two more risotto.
- Pass them up.

Well done. The six top.
Service, please.

Go, go, go. Let's go.

Yeah. It's so weird
at how the blue tables

are getting their food
before us.

I really need one scallop,
three risotto.

Red team, three risotto,
one scallop.
How long, please, Grant?

We're gonna have five minutes
on this, Chef.

Five minutes?
Oh, my God. Let's go!

-One scallop going on!
- What are you doing,
Sav, please?

- Dropping scallops, Chef.
- Jennifer, how long
for the risotto?

- I've got three minutes.
- How long do the scallops take?

- This should be two minutes.
-90 seconds.

- Get them out.
-I don't know
if we can save those.

I think we gotta burn them.
They've been half cooked.

- Why is the lobster not in?
- Lobster's going in right now.

Oh, my God. It's just slow.
No teamwork, anything. Aarón.

- Yeah?
- If you could help these guys.

We're never gonna finish
the appetizer service.

- Aarón: I got you, Chef.

Just trying to flip them
and not burn.

Let's make sure that
you're seasoning, okay?

- Thank you, Chef.
- Okay.

- I'm hoping to get
into a rhythm.
- Okay, cool.

Folks, I'd like to apologize
on behalf of Gordon
and the kitchen.

I know that the red team's
cooking for you.

You've been waiting a long time
for your appetizers.

- They should be out shortly.
- All right. Thank you.

- Sorry.
- This isn't what I expect

from a Gordon Ramsay restaurant.

- Red team, please! Let's go.
- One scallop.

- Scallop is cooked nicely.
- Three risottos.

All right,
I've got three risottos ready.

Thank you, Aarón.
Table five, please, pick up.

Let's go.

How far on the risottos?

I'm finishing
the risotto now!

- Take the hash.
- Take the hash. Behind.

Thank you. Let's go.
Service, please, table eight.

Where's the other risotto?

- Right here.
- Let's go.

Service, please. Go, go, go.
Let's go.

- Do you have enough
for our next risotto?
- Yes, I have enough.

Blue team, listen up.
It's four covers, table ten.

- Two scallops, two risotto.
- Heard!

Get the risotto on now, please.

We don't need it.
We have enough in this.

- No.
- No, don't?

-Stop.
-Yes, Chef.

Don't you dare do that to me.
You want to serve risotto

from the previous table
to the new table

while your lobster's still raw?

So I have to do a new batch?

Oh, come on.

- I respect you a lot.
- Yes, Chef.

But don't ever disrespect me
or my restaurant.

- Stop. Blue team,
don't you dare do that to me.
- Yes, Chef.

- I respect you a lot.
- Yes, Chef.

- But don't ever disrespect me.
- Yes, Chef.

If you cooked
that lobster tail fresh,

- you've gotta do
a fresh risotto.
- Yes, Chef.

Oh, my Lord.
This is not going well.

The hardest part
about the risotto
is it labor intensive.

I knew I had
some extra risotto,

so I thought we could've
saved some time.

But, nope,
I don't have a choice.

I have to stay on top of it.

-
Dust yourselves down.
- Yes.

Don't serve me
and pick it back up again.

Thank you. How long?
Two scallops, two risotto.

- Uh, five minutes, Chef.
- I want it in four.

- I want it in four. Let's go!
- Four minutes, let's go.

- Let's go.
- Get that risotto.

Now, red team, three risotto,
one scallop. How long?

Three risotto, one scallop.
One minute, 30 seconds, Chef.

-Let's go.
- Plating up the scallops.

- I am dying.
- Let's go, let's go,
let's go, let's go.

Scallops cooked nicely.
Where's the risotto?

-
I've got it right here.
- Let's go.

- All right, slice.
- Right here. I got it.

- I really need apps
on table nine, guys.
- They're coming now, Joe.

- One scallop, three risotto.
- I need the risotto!
I'm dying here.

-Yes, Chef.
- Stop. Show me that lobster.

hell.
Look, it's raw.

Hey, it's ice cold
in the middle,
and it's (bleep) raw.

- Aw, yes.

Now who's cooking
these lobsters?

- That was Jen and I
both working on that.
- Together.

We should've had one person
on it, not two.

- When you pass the buck,
we're (bleep).
- Yes, Chef.

-I'll go back
and tell them,

but you're gonna
lose these people.

Get the lobster back in the pan.
Let's go!

- Back in the pan. Let's go.
- the cook.

They go back in
the (bleep) tank!

- Can you get those
on the plate, Jen?
- Yes.

Table nine.
Come back for the three risotto.

- Risotto plates I need up.
- Done.

- Lobster on. Yes, Chef.
- Lobster. I need now.

-Right now.
- Hi, folks. I apologize.

These are the scallops
from the red team.

Unfortunately,
some cooking problems
with the lobster.

They'll be here out shortly.
I apologize.

Blue team, let's go.
Two scallops, two risotto.

-Scallops!
- Out in one. Good girl.

Middle right here.
Thank you. Good job, Kennedy.

At first
I didn't really see myself
working well with Wayne,

but I've noticed
an attitude change.

He's being very communicative.
He's be understanding.

He's outspoken,
but he definitely really,
really wants to win here,

and that's the kind of leader
we need right now.

-Risotto's right behind.
- Risotto is finishing now.

- Lobster, where is it?
- Lobster's coming.

-Scallop, let's go.
Service, please.
- Got it.

Complete table ten,
please, Joe. Go.

Sorry to interrupt, folks.
I see you finished
your appetizers.

- You have the blue team.
Did you enjoy everything?
- Oh, yeah.

And you had the scallops.
How was that?

They were amazing.
These were cooked great.

Perfectly cooked.
Did you enjoy the risotto?

It's a little bit undercooked,
the risotto?

- A tad.
Was the seasoning good?
- But the flavor was good.

- Yes.
- Excellent.
Enjoy the rest of your meal.

- Thank you very much.
- Thank you.

- Red team,
where's the three risottos?
- Three risottos.

I got a scallop on the table.
I need three lobsters.

Come on!
Scallops went five minutes ago.

-Three risotto.
- Go.

Okay, here we are, folks.
I apologize for the delay.

This is the truffle risotto
with the butter poached lobster.

- Enjoy.
-All right, teams,

we're coming to the end
of the appetizers.

Red team, final table.
Three scallops,
one risotto, please.

- Three scallops, one risotto.
- Let's go.

- Scallops up.
- Last table, let's go.

Start plating as well.
Pass the vinaigrette, please.

Beautifully done.
Let's go. Risotto, where is it?

Risotto's right behind, Chef.
Right behind.

- Pass me the garnish. Let's go.
- Thank you.

Good. Service, please.

Pick up, table 12.
Complete 12.

- Whoo!
- Go, please.
Go, go, go, go.

Blue team, that's it.
You're done with
your appetizers.

We started off slow,
let's get that absolutely clear.

And then you did something to me
I never expected you to do.

- Yes, Chef.
- You should cook beautiful
French risottos every time.

- Yes, Chef.
- Never forget that.

- Yes, Chef.
- Start focusing on the entrées.

Let's go. Red team, final table.
Three scallops, one risotto.

- How long, Grant?
- We have two minutes left,
Chef.

- Let's go.
- Oh, my God, y'all.
This keeps splattering.

- It's out.
- Aarón: Get another one.
Get another purée.

- Sav, please.
- Sorry, Chef.

Lobster's actually
cooked to perfection,

but the red team's scallops
are not that great.

- At least the lobster
is delicious.
- Yeah.

We waited 25 minutes
for our appetizers,

and I don't think it's up to
the Gordon Ramsay standards.

Let's go, let's go!
Pass me the vinaigrette.
Put the plates up. Let's go.

- Get them up there.
Get them up there.
- Just need the demi, Chef.

Just put it down here.
I'll do it myself.

Oh, my goodness me.

The red team have
so (bleep) given up.

It's extraordinary.

I've got the risotto.

Go. Go, last table.

- Hey, red team, come here.
- Yes, Chef.

- What happened?
- We folded, Chef.

We got behind.
We didn't have a system.
I didn't put a system in place.

I failed as a leader
during this round, Chef.

Let me tell you what happened.
Nobody's talking.

No one's pushing.
No one's driving.

It's all motionless. You.

You're a very clever,
intelligent girl,

- but you need to focus.
- I will step it up, Chef.

And you better get into gear
as a captain,

otherwise I'm taking
that C off of you.

-Thank you.
- Yes, Chef.

- Well, we got our ass kicked.
-Yeah.

Grant, you better get
into gear as a captain,

otherwise I'm taking
that C off of you.

- Thank you.
- Yes, Chef.

I feel defeated at the end
of this appetizer round.

I know how to lead, but
I'm not showing it right now.

And so I need to dig deep,
and I need to take control

of the team going into
this entrée round.

- Let's talk through it.
- All right, so on our end,

- I'd really like
to take on the steaks.
- Good, yes.

Sav, I'd love for you to plate.
Are you happy plating?

- I think I could plate.
I can handle that to start.
- Perfect.

Jen, you're gonna work on
that crispy skin salmon.

- Okay.
- Got it. No problem at all.

After the appetizer round,
I'm moving Sav off of the line

and moving her more to plating.

I know she's lost
some confidence,

but I feel very confident

that she can plate
the dishes beautifully.

All right, perfect.

We have to kick ass
right now.

In this entrée round,

if we do not outperform
the blue team,

there is no chance
that we're gonna win.

Season high like this,
and then we can roll.

Okay.

Great job, guys.
Really. Great job.

Entrées,
we have salmon and filet.
What are you guys comfortable?

- She's allergic to fish.
- I'm allergic to fish.

- Okay, this is
an easy decision.
- It's a very easy decision.

- Kennedy, you are on salmon.
Reagan, you're on steak.
- All right.

I know we started really strong
with the appetizers,

but there's a lot at stake
still left in this cook.

And so we still have something
to prove on entrées.

Need any help seasoning?

- Go get another pan.
- Okay.

We're going to have it
together this time, guys.

I know.
We can win this thing...

- We can.
- ...off of solid entrées alone.

Red team, blue team,
are we ready?

-Yes, Chef.
- So, red team, away now.

Entrée, two filet, two salmon.
Give me a number.

Two filet, two salmon.
Give me seven minutes, Chef.

Seven minutes?
I want it in five minutes.
Let's go!

-Yes, Chef.
-Heard, Chef.

All right,
we need salmon on.
Firing salmon right now.

All right,
that looks good.

Blue team, fire now.
Three filet, one salmon.

- Five minutes to window.
-Yes, Chef!

-Let's go.
- Remember, tools of refinement.

Let's use those spoons.
Let's season.

- There you go. Come on,
Reagan. You can do it.
- Yes, Chef.

-We gotta get
this done soon.
-Okay.

Appetizer round kicked our ass.

- We're gonna kick
dinner's ass, okay?
- Okay.

-How long, Grant?
- We are at 45 seconds, Chef.

- Good!
- Great job.
Great finesse on that, Sav.

-Thank you.
- That looks beautiful.

- Salmon up.
- Hot filets!

- Aarón: Come on.
-Nicely plated, Sav.

-Thank you, Chef.
-Great job, Sav.

Service, please. Red team,
we found some momentum.

- Yes, Chef.
- Yes, Chef!

Right, next is three filet,
one salmon, yes?

- Three filet, one salmon.
- Heard!

- Okay.
- Blue team, three filet,
one salmon.

- How long, please?
- Pull the steaks,
pull the steaks.

Time, anybody?
Wayne, I need a callback.

We got the steaks.
They're resting.

Show me the steaks.
Let's go.

Back in the oven
one more minute. Let's go.
Come on, guys!

- Back in the oven
one more minute.
- Reagan!

- Yes, Chef.
- Cook them nicely.

- Yes, Chef!
- I'm not cutting corners, guys.

- Yes, Chef!
- Wayne, get some momentum!

- Okay. Yes, all right.
- This is simple!

I'm feeling a little anxious.

I'm worried about Reagan.
She's all over the place.

Is it on? Is the oven off?

- Oh, come on, Reagan.
Don't look so lost.
- Sorry.

She's gotta get
that steak cooked right.

Because we're not here
to deliver great on the apps

and then botch it
when it comes to the entrées.

I mean, this is
a complete service

that I'm expecting
my team to execute.

-Let's go.
- Yes, Chef.

Service, please.
Nobody's talking. And look
how simple this is.

-We got this, yes.
-Yes, Chef.

Go! Let's go. Next table,
three salmon, one filet.

Yes, Chef. Five minutes on
the next order, Chef.

You've got three salmon
in there for me, right?

-
Three salmon and a filet.
- Okay.

I know! It's so good!

Three salmon, one filet.
How long, please, Wayne?

I got my filets in the oven.

Another minute, Chef.

- Get it right, yes?
- Yes, Chef! Yes, Chef!

How's the garnish
for my salmon coming?

Do we have a garnish
for my salmon or no?

Oh, (bleep). No.

Sorry, babe.

How fast can
you get that on the fly?

- Two minutes on the fly!
- Thank you.

- Two minutes.
- Sorry, Chef.

Blue team, are we working
as a team or not?

- Yes, Chef.
- We are.

Come on then! Let's go!

Hey, Wayne,
they've got momentum now,

and you've gone backwards.

Hot.

Grant, how long, please?

We are gonna have a minute
and a half, Chef.

- 90 seconds.
- Good. Much better.

- Drive your team.
- Yes, Chef.

Almost there.
Just finishing the salmon.

-Grant.
-Yes, Chef?

- Keep it going now, yes?
- Absolutely.

Let's go.

Oh, my God. Hey, hey.

- Oh, God.
-Raw.

Who's cooking the salmon?

I cooked it.
So that's-- yes.

- Slow down.
- Yes, Chef.

-Reset, guys.
- Get rid of that (bleep).

- Resetting.
- Hey, you put the salmon
on the plate.

- I did, Chef.
- If you're not cooking
the proteins,

you better
do something worthwhile.

- We need to check the cook.
- Understood, Chef.

- It won't happen again.
- Let's start again.

- Five minutes to the window.
-Yes, Chef.

This really sucks.

I felt like we have finally
got into the rhythm

and the hang of things,
and then, boom.

The appetizer round was rough,

and that really shook
my confidence at the get-go.

-Salmon are ready.
- Salmon are ready? Okay.

- These are ready for you, Chef.
-Service, please.

All right, here's your garnish.
Just leave it over there.

Okay, thank you.

-That's my bad.
- We're good.

- Aarón: Don't oversear it.
- Yes, Chef.

Let's check these salmon.

Ah, damn it.

Wayne, you've gotta stop
using your hand, dawg.

Aarón: Yeah, take your time.
Take your time, Wayne.

We need them right now.
Yeah, that's nice.

- Okay.
-Right, let's go, you.

- Three salmon, one filet, yes?
-Yes, Chef.

I don't wanna any broken fish.
Nicely done.

- Let's go!
Help him plate. Let's go!
- Yes, Chef.

- Heard!
- Pass it up, please. Let's go!

- Go, please.
Table four, let's go.
- All right.

Oh, that looks delicious.

- Yours is good?
- Yeah, it's really good.

Good evening, folks.
So you are with the red team.

And how is everything tasting?

Yeah, it's delicious.

How was your filet? Good?

Flavor's fantastic.
It's perfect.

Great. Enjoy your meal.
Thank you.

Good evening, folks.
So you were with the blue team.

Is the filet okay?
Everyone's temperature
on filet okay?

- Right? You switched?
- Yes.

Okay, they're gonna recook
that for you.

- It'll be right out, okay?
- Thank you.

That's not okay. Yeah.

Table eight's filet is rare.

hell. Blue team.

Hey. Hey, hey, hey!

- Hey, Reagan. Look at me.
- Yes, Chef.

It's undercooked.
This is real, okay?

- Yes, Chef.
- They've complained
about it, yes?

- Yes, Chef.
- Do it again.

-Okay.
- Stop (bleep) around.
Stop rushing.

- Yes, Chef.
- Let's go. Get rid of that.

- Yes, Chef.
- Ooh, Lord.

- Ooh! Let's focus.
- Reagan.

- Yes, Chef!
- Your cloth's on fire.
Be careful.

- Your towel.
- Oh, (bleep).

- Here, give it to me.
- Get rid of it.

- Reagan. Come on!
- Oh, my God.

- This is a nightmare.

Blue team.
Hey, hey, hey!

- Reagan, look at me.
- Yes, Chef.

- It's undercooked, yes?
- Yes, Chef.

Do it again.
Let's go. Get rid of that.

- Yes, Chef.
- Ooh, Lord.

-
This is a nightmare.

I am just a mess.
If any other steaks come back

with any problems,
we going to lose.

I just need to stay focused
and zone all that craziness out.

How long on
that refired filet, guys?

- Ready to go.
- Joe, go.

Thank you.

Here we are.
Apologies from the blue team
and the chef.

Thank you so much.

Two salmon, two filet.
Pass it up, please.

-Two salmon, two filet.
- Service, please.

Let's go. Table six.

Right, on order for six top,

four filet,
two beautiful salmon.

No one's calling back.

- Four filet, two salmon.
- Let's go.

These filets should be
ready to go.

Aarón: Look, feel that.
No, it's under. It's under.

- Put it back in the oven.
-Yes, Chef.

Come on, Sav,
you gotta keep going.

- I need you right here.
- Yes, Chef.

Check this protein.

Chef, red team entrées
are really slow.

We need table three,
three filets, one salmon.

- It's a disaster.
- Red team.

How long for three filet,
one salmon?

- We have two minutes, Chef.

Give me a minute
and a half, Chef.

I've got no idea
why this is so hard.

On the filet, there's three
fricking things on the plate,

- and we still can't food out.
- I understand, Chef.

- Understand, Chef.
- Heard.

Salmon, one up.

On, Sav. On and up.
Come on!

- Come on.
Just give it to him.
- Service, please.

Away now,
four filet, two salmon.

- Four filet,
two salmon all day.
- Heard!

- Yes, Chef. Yes, Chef.
- Let's go!

- Oh, that looks delicious.
-There you are, folks.

I hope it was worth the wait.
Enjoy your dinner.

- Thank you.
- Thank you.

- Salmon up!
- Six top now.
Four filet, two salmon.

- Yes? Let's go.
- Yes, Chef!

- How's our salmon looking?
Very, very nice.
- Very good.

Very, very nice.
Go ahead and plate
the steaks for me, please.

- I'm plating the steaks.
- Perfect. Thank you.

In the first half of entrées,
some speedbumps hit us,

but now we are like
a well-oiled machine.

The most important thing is
to have no more food come back,

so we can keep that train
going right down the tracks.

- Blue team, last table is
two filet, two salmon, yes?
- Heard!

Yes, Chef!

Okay, ladies, you have
the blue team cooking for you.

And are you enjoying everything?

- Perfect. Filet?
- Crispy skin.

- Incredible.
- I'm so happy to hear that.

Enjoy your dinner.

- That's raw.
- Good evening, folks.

You're dining
with the red team tonight.
That looks really raw.

I'm gonna have them cook
that for you again.
Sorry about that.

- How long?
- Chef, filet, table nine,
red team.

- Guys, come on,
this is embarrassing.
- Oh, (bleep).

- I mean...
-Yes, Chef.
That's under.

"Moo, moo, moo!"
I mean, look, touch it!

- Cold in the center, Chef.
- It won't bite!
Hey, refire, please!

- Refire right now, Chef.
- Sav, you've got to
check those proteins.

We're sending out raw food,

and that's just not right.

It looked like the right color
on the outside.

I didn't have the time
to check them,

but I should've taken more time
as the team captain.

So we just need to make sure
we finish these last few plates,

get 'em out there,
make them look beautiful,

make sure those proteins
are cooked.

This is the refire, Chef.

Okay, Sav, check the filet.

- What is that?
- Feels medium rare to me, Chef.

You said medium rare.
The survey says...

Oh, God.

raw!

- Get that back
in the pan like that.
- Yes, Chef.

Blue team are
on their last table because
they're working together.

Let's get some passion.
Let's go!

- Yes. We're close, Chef.
- Yes, Chef!

- Yes, Chef!
- I need one beef urgently.

God. Come on.

- Sorry, Joe.
- Okay, thank you, thank you.

Okay, so we had to cut it half
unfortunately to get expedited.

- All right, let's see.
- I hope it's to your liking.
Enjoy.

Four filet, two salmon.
Let's go.

Yes, Chef.
We got it. We got it.

- Four filet, two salmon, Chef.
- Service, please.

And the last table,
three salmon, one filet,
please. Let's go.

- Three salmon, one filet.
- Heard.

- Heard, Chef.
-Go, please.

That's done.
These are done.

Bring 'em up. Thank you.
Just set it right on there.

We're waiting on two filet,
two salmon for the last table.

Don't let the wheels fall off.
Let's go.

Less than a minute, Chef.

Service, please. Go.

Table 12. Go.

- Blue team, come here.
-Yes, Chef.

Slow start,
really strong finish.

- Well done. Clear down.
- Really great job, guys.

- Really great job. Really.
- Oh, my gosh.

I'm very proud of you guys.

So I had the blue team's steak.

It was actually
cooked perfectly.

Not over-seasoned
like the scallops were.

I would say the blue team
delivered a Gordon Ramsay meal

on the entrée round.

So I had the red team's dishes.

The salmon was cooked
really nicely.

I really liked the sea bean
that they had on top.

Overall, I believe it was
a good dish for the red team.

Last table.

Can we get some momentum
in that pan, please?

- Yes, Chef.
- Here, Chef.

- Did the steaks go out, yes?
- What?

-My goodness.
-Steak's out.
Steak's right there.

Table 11, service, go.
Half the table, please.

Come back for two salmon.
Let's go.

- All right,
we have two salmon.
- Service, please.

- The rest of the table.
- Thank you, Chef.

I could absolutely
cry.

Yes, Chef.

- Clear down.
-Yes, Chef.

And thank God
I didn't shut it down.

All right, guys, well,
we got our ass kicked again.

I-- you know,
proud of both of you.

-Proud of y'all.
- Great job.

- Okay.
- God, that was hell.

I'm really sorry, guys.

- It's not your fault!
- I'm really (bleep) sorry.

It's not your fault, okay?

Whew! What a night.

Thank you for joining us
inside this beautiful
Hell's Kitchen here

in Harrah's Resort
Southern California.

- Did we have fun?
- Yeah!

- That's what I like to hear!

Tonight we had six
very talented home cooks

stepping into the line of fire

cooking for a fully booked,
discerning crowd.

It was never set out
to be easy.

You are the final six
for a reason, so well done.

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

Now only one team
can win tonight,

and someone
from the losing team, sadly,
will be eliminated.

After lots of discussions
between the three of us

and the feedback
of our esteemed diners,
we've come to a conclusion.

The team going through
to the semifinal is...

- The blue team.
- Yeah!

- Yeah!
- Yes! Yes!

- Yes, yes, yes, yes, yes!

Ladies and gentlemen,
thank you so much
for joining us,

and I can't wait
to see you back here.

Thank you. Good night.

We lost today,
pretty plain and simple,

because we were not
on the same page as a team.

They just really
outperformed us.

It sounds like Wayne did
a great job in his captaincy,

and I'm embarrassed to say
that I didn't.

Red team, you may have been
working next to each other,

but you never worked as a team.

- Understood, Chef.
- Now, Joe, Aarón, and myself

need to take
a very important moment

to discuss which one of you
is gonna be leaving.

Excuse us.

So, captain.
Captain was Grant, right?

You think about who leads
the charge, but, look,

I think there was a lot of flaws
in a lot of the cooking.

Who was doing the scallops?

Scallops at
the beginning was Sav.

But then Jennifer
had that raw lobster,

and then she also
had that raw salmon.

And then it was
a landslide after that.

But here's the thing,
Sav was plating it.

So whoever's putting
that protein on the plate,
needs to check.

- Yeah.
- I was expecting more

of a voice from Grant,
if I'm honest.

The saddest thing,
they couldn't get
on the same page.

- Aarón: Yeah.
- Nobody was prepared
to listen.

I said I wasn't gonna cry.

- Whew. Wow.
- It was a tough service,

but it sounds like we all agree
on who needs to go, right?

- Yeah. Yeah.
-Agreed.

- Shall we?
- Mm-hmm.

Grant, Jennifer, Sav,
after a lot of discussion,

we felt the person
most responsible for your
loss tonight was...

Sav.

Sav, unfortunately
tonight you collapsed
under this challenge.

But more importantly,
you lost confidence.

I think this challenge
took the better of you,

but did not detract
from your love for food.

I just cannot tell you
how grateful I am

for the amount of investment
that y'all have put.

I really feel like
y'all care about all of us
developing as chefs.

- Right, come and say goodbye.
- Thank you.

Come on. Come on, girl.
Dust yourself down.

- Thank you.
- I know it's not easy, okay?

Good luck, dear.

Today was probably the hardest
thing I've ever done.

Like, this was next level.

- Take care and good luck
on that farm.
- Thank you.

And I think my inexperience
got the better of me.

Thanks, Sav.

Being here on "MasterChef"

was a life-changing experience.

I definitely feel like
I represented the South.

I tried to bring
one of my chickens
on the plane with me today.

You are unique.

I came here to give it my all.

Yeah, they're sexy!
They look good!

And I did that.

Steak, you've absolutely
nailed beautifully.

In this dish,
what I really taste
and see is teamwork.

MD and Sav cooked
the best three-course
meal of the night.

Being here in
the MasterChef kitchen

totally changed how I saw

what's possible for my future

and what's possible for me.

- We love you.
- Take care, Sav.

- Roll Tide.
- Roll Tide!

It's just reinvigorated
my desire

to pursue my food dreams,

and I'm gonna
keep striving for 'em,
whatever it takes.

Next time,
it's the semifinal.

- Let's go, top five!
- You are facing two challenges.

- Ooh.
- We wanna see a Michelin star
stuffed pasta dish.

- Come on, guys!
- I can do this.

- This is absolutely insane.
- Just three of you are
making it into the finale.

- Great, now you tell me.
- There's only one man
standing in your way.

- Me.
- Help me, Lord.

As we cook one
of my signature dishes.

- Let's go.
- Keeping up with Gordon Ramsay?
It's scary as (bleep).

Cauliflower's on,
venison's smoking,
gnocchi's resting.

- You guys with me?
- Taking too long.

I'm getting anxiety watching.
Uh-oh. She's gonna burn it.

I don't know what happened.

- Ah, Lord.
- I'm going home.