Original subtitles

-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.