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  • 5/22/2025
MasterChef (US) Season 15 Episode 1
Master Chef S15E01
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00:00This season on MasterChef, we are making history.
00:04Oh, my God!
00:05Because for the first time ever,
00:07we'll have partners in the kitchen.
00:09Husbands and wives, mothers and daughters,
00:11best friends, even divorced couples.
00:13Give her a nice kiss.
00:15This is MasterChef's Dynamic Duos.
00:18We're here, baby!
00:19This season, we will crown two MasterChefs.
00:22We have the best chemistry.
00:23We are here to take the title.
00:25And who's in charge?
00:26You fight over that.
00:27A little bit.
00:29Joe and myself will be joined by a brand-new judge.
00:34Tiffany Derry!
00:36Yes!
00:37This competition is going to be fierce.
00:40To find out if two cooks really are better than one.
00:43They are like synchronized swimmers.
00:45Come on!
00:46The dynamic in this duo has disappeared.
00:48It was not my call, Chef. It was his call.
00:50You need to own your partner's decision.
00:52I'm doing my best. Just calm down.
00:54We are doubling the difficulty with new challenges.
00:56This is only possible as a dynamic duo.
00:59Ten minutes, ten minutes, ten minutes, ten minutes.
01:01Sold!
01:02We're going to play Recipe Telephone.
01:04Me and Kayla are telepathic twins.
01:07Come on!
01:08Time for the big swap. Are you ready?
01:10Yes!
01:12Lift!
01:13And some familiar favorites.
01:15The return of the dreaded pressure test.
01:18Get it, get it, get it. Where is it?
01:20Wow, the wall.
01:22We want identical plates!
01:24Can you hear me?
01:25I can't.
01:26That's two pieces of asparagus!
01:27I can't hear you!
01:29Oh, my God!
01:31It will take all they've got to stay on track.
01:34We have to start plating!
01:36We got an overcooked duck.
01:37Oh, my God.
01:38This is a freaking train wreck. Holy s***!
01:41And weather every storm.
01:44This weather is crazy!
01:46We're not f***ing around.
01:48I want to get off this ride.
01:49You're going home.
01:51Oh, a medic! Medic!
01:54But the duo that proves they're dynamic enough...
01:58This is Michelin-star chef's plating.
02:00Yes!
02:02This is explosive.
02:04Thank you so much.
02:05I really see the dynamic duo.
02:07You've got the marriage right here, a bit like you two.
02:10We'll share the ultimate culinary prize.
02:12Together, you're cooking like pros.
02:14Oh, my God.
02:15As a duo, this is the level you need to be at.
02:18Thank you, chef.
02:19This is better than some of my restaurants.
02:21Oh, Joe!
02:23You may kiss the bride.
02:25This is MasterChef Dynamic Duos.
02:28I don't like cooking without you.
02:41MasterChef, here we are!
02:44There it is, there it is!
02:45Yes, sir, yes, sir!
02:47Oh, my God!
02:51It's so pretty.
02:53Can you believe it?
02:54I can't believe it!
02:56Let's go! Come on!
02:58Oh, my God!
03:02I feel so emotional.
03:03I know.
03:04Can you believe it?
03:05We love cooking together.
03:06So when we found out that this season we're going to be together...
03:09It was like that dream come true for us.
03:11I can't believe that we're here.
03:13This is my partner in life and in the kitchen.
03:17This is what we've been training for.
03:19And this is what we want to do for the rest of our lives.
03:22I'm just happy to be here doing this with you.
03:24Yeah, man, you too.
03:25Inside those doors is our dream.
03:29I'm like, where's Gordon?
03:31Let's go.
03:34Oh, my God!
03:47Welcome, everybody, to our incredible 15th season of MasterChef.
03:56But listen up.
03:57MasterChef has always been about finding America's best home cook.
04:01Oh, yeah.
04:02But this year, we want to highlight the power of partners in the kitchen.
04:07For the first time in MasterChef history,
04:10we will crown not one, but two MasterChefs.
04:14How cool is that?
04:19This is MasterChef Dynamic Duos.
04:25We have brought the best duos from all across America
04:28here to the amazing MasterChef kitchen.
04:31And trust me, we have everything from husbands and wives
04:35to mothers and daughters, aunts and nieces.
04:39Yes?
04:41Best friends.
04:43Even co-workers.
04:45Amazing.
04:47We even have a divorced couple.
04:52Happily, happily.
04:54Amazing.
04:55Look at the distance between you two.
04:57Stay a little bit closer together.
05:01That's going to be interesting watching you two cook.
05:03And, young lady, you are hyperventilating the yellow, yes?
05:07Yes, that's right.
05:08Why now?
05:09We've said forever that once there was a partner season,
05:12that we would be there, so here we are.
05:15And who's in charge?
05:17We fight over that a little bit.
05:20Well, here's the thing, guys.
05:22Even though you're competing as a duo,
05:25we're not going to be judging as a duo.
05:28This season, we'll be joined by a new judge.
05:33Wow.
05:34Someone that is no stranger to the MasterChef kitchen.
05:38She...
05:39Oh, it's a woman.
05:40...is a decorated chef
05:42with nearly 30 years of culinary experience.
05:46Oh, my God, who's that?
05:47And like us, she has her own culinary empire.
05:51Now, are you ready to meet her?
05:54Yes!
05:55Here she comes.
05:56Oh!
05:57Oh, my God!
05:58Oh!
05:59Oh!
06:00Oh!
06:01Oh!
06:02Oh!
06:03Oh!
06:04Oh!
06:05Oh!
06:06Oh!
06:07Oh!
06:08Oh!
06:09Oh!
06:10Oh!
06:11Oh!
06:12Oh!
06:13Oh!
06:14Who's it going to be?
06:15Please give a warm welcome to the amazing...
06:21..Tiffany Derry!
06:22CHEERING
06:29Tiffany is an incredible world-renowned award-winning chef,
06:32a celebrated restaurateur,
06:34and a true culinary icon of the South.
06:37We are so lucky to have her join the MasterChef family.
06:41Oh, man!
06:43Oh, good to see you.
06:45Oh, my God!
06:48Wow.
06:49How cool is this, to have Tiffany Derry as our new judge?
06:53Come on, give it up.
06:54CHEERING
06:58Tiffany, welcome to the MasterChef family.
07:01What a pleasure and honour to have you here.
07:03Now, tell us a little bit how you worked your way
07:05through the culinary ranks.
07:07Give us an insight to the beginning of that journey.
07:09I started as a server at 16.
07:11I was managing, and now to be able to own your own,
07:15I think, is one of the most beautiful things
07:18about spreading love and great food.
07:20Love that.
07:21Love that!
07:24Right, on to the reason why you're all here.
07:26Listen up, because at the end of this competition,
07:29the best duo will earn the title, the trophy,
07:32and a quarter of a million dollars.
07:35CHEERING
07:38You've got the winners right here!
07:40But you may think that competing as duos could be easier,
07:45but trust me, this season is going to be twice as tough,
07:49because tonight, to earn your spot in the competition,
07:53you'll face off in a battle against another duo.
08:00It's a battle you need to win to get your hands on two of these.
08:06That's right, the incredible MasterChef apron.
08:11My name on it.
08:13In these audition battles,
08:15two duos will enter the MasterChef kitchen,
08:18but only one duo will leave with aprons.
08:21And you're going to have just 30 minutes on the clock.
08:27Right, it's time for our first duos to battle it out
08:31to get their hands on that coveted
08:34MasterChef apron.
08:35All of you, the very best of luck.
08:37We'll see you in the kitchen.
08:39CHEERING
08:56Wow. This is going to be so exciting.
09:00I cannot wait to cook.
09:03I need my apron, Javier.
09:05If you don't give me my apron, Javier...
09:07You got it, don't worry.
09:08Half of us are getting an apron.
09:10That's insane.
09:12Right, first up, Jesse and Jessica...
09:15CHEERING
09:17..versus Michelle and Zach.
09:19CHEERING
09:28Oh, my God. Oh, my God.
09:31We don't want to live that straightforward
09:339-to-5 life anymore.
09:34Once we get the apron, we're not looking back.
09:36We are here to be the next MasterChefs.
09:40Come on down, come on down.
09:42Hi.
09:43Tell us who you are and what the relationship is
09:45between this dynamic duo.
09:47I'm Zach, this is Michelle. We're from Minneapolis, Minnesota.
09:50We've been married for four years,
09:52watching MasterChef for 15.
09:54Yes, big, big, big fans of MasterChef.
09:56It essentially brought us together
09:58and probably why we're married today.
10:00I love that.
10:01And?
10:02We're J Squared.
10:03My name is Jesse.
10:04This is my beautiful partner, Jessica.
10:06And we are New England foodies.
10:08Nice. OK, you are now fighting for a spot
10:11in the MasterChef kitchen, guys.
10:13We're ready.
10:15OK, your 30 minutes starts now.
10:18Let's go.
10:20Let's go, baby.
10:21All right, ingredients.
10:22We're heating. Oil.
10:24Doing it, baby, we're doing it.
10:26We're doing this.
10:27What are we looking for in this season of duos?
10:29I'm looking for the bond.
10:30I'm looking for the trust.
10:32And more importantly, communication, right?
10:34I love you.
10:35I love you, too.
10:36Two tablespoons of sugar, babe?
10:37Yes.
10:38Two tablespoons of sugar.
10:39Yep.
10:40But also, what they put on the plate should be exceptional
10:42because it's two phenomenal amateur chefs coming in as one.
10:45Yeah.
10:46Let's go.
10:47We've got to get going on the chicken.
10:48Let's go.
10:49Zach and Michelle, give us an insight to the dish, please.
10:51Yeah, this is a chili-spiced chicken leg quarter
10:54on top of a parmesan-mascarpone polenta.
10:56Love that.
10:57And is this a dish you would cook, like, for a dinner party?
11:00We've got a one-year-old at home, so the dinner parties
11:02have kind of taken a little bit of a dip lately.
11:04Congrats.
11:05How'd you meet?
11:06We were friends first.
11:07Met through a friend group, and eventually we realized,
11:09wait a second, I think I love you.
11:11I think I love you, too.
11:12You think?
11:13Really, yeah.
11:14Love that.
11:15So we're coming up to 10 minutes down with 20 minutes to go.
11:19Jessica and Jesse, what are you cooking?
11:21A crispy-skinned salmon served with an aji verde
11:24Peruvian green sauce and pickled Fresnos.
11:26Oh, love that idea.
11:27Wow!
11:28Yeah!
11:29Love that.
11:30How'd you guys meet?
11:31We actually used to bartend next to each other in Boston,
11:34and there was a lot of dancing around each other,
11:37and then that dancing ended up progressing,
11:39and here we are eight years later.
11:42Wow.
11:47So, Zach and Michelle's chicken.
11:49It sounds delicious.
11:50Yeah.
11:51Especially with that lovely creamy polenta.
11:53Also, I love seeing the chicken thigh and...
11:56Yeah.
11:57Is there jeopardy in a half hour of properly cooking
12:00a complete chicken leg and thigh?
12:02Yeah, absolutely.
12:04Yeah, you got your work cut out then.
12:06All right, oven open.
12:07Yeah, chicken going in?
12:08Yep, going in.
12:09Love it.
12:10All right.
12:12Beautiful.
12:14Make this in your sleep.
12:15Yeah.
12:17The salmon dish with Jesse and Jessica.
12:20It sounds intriguing.
12:21Yeah, it sounds punchy, flavorful.
12:22I like the Peruvian accents.
12:24And I love a crispy skin, any.
12:25I mean, salmon, I mean, love to see that technique.
12:28But the technique about searing the salmon
12:31is very, very important, so they're kind of pushing it.
12:33How does the skin look, baby?
12:34Tell me how it feels.
12:36Yeah, that feels crispy.
12:37Yeah.
12:38Looking good.
12:39Looking good.
12:40Thanks.
12:41Tell me what you think and taste your seasoning.
12:43Both couples are nonstop talking, communicating, tasting.
12:46Yes.
12:47Needs a little salt, I think.
12:48Needs a little salt?
12:49Yep.
12:5050 minutes gone.
12:5115 minutes remaining.
12:53Remember, only two aprons up for grabs.
12:56For one dynamic duo, you do not want to go home empty-handed.
13:00Heard.
13:01Heard.
13:02Let's go.
13:03Can you get that sauce going, baby cakes?
13:04Yep, I'm almost there.
13:06Ooh, baby cakes.
13:08Say nice things like that to me.
13:10You got it, baby cakes.
13:11Does that meet the thermometer?
13:12Does that meet the thermometer?
13:14Jessica!
13:15Jesse!
13:16How are you?
13:17Jesse, where?
13:18How we doing?
13:19How much longer?
13:20Give you a quick little temp, but I think we're looking pretty good.
13:22What did you season it with?
13:23Salt and pepper.
13:24Heavy on the salt and pepper, baby.
13:25Can I feel this for me?
13:26Yep.
13:27Feel good.
13:28You know what I love about you guys working?
13:29Feels great.
13:30Everything.
13:31Y'all double check with each other.
13:32Yes.
13:33Absolutely.
13:34Y'all like a true team.
13:35Yes.
13:36You know, I've seen you force-fed him some broccolini.
13:38I force-feed him all the time.
13:40All the time.
13:41You know what to do.
13:42You opened up.
13:43Yeah.
13:44It's natural, right?
13:45To sit there and go through that.
13:46It's awesome.
13:47Y'all looking good.
13:48Beautiful.
13:50Hot open.
13:51Hot open.
13:52How are we feeling about those tomatoes?
13:53Are they a little over?
13:54No.
13:55I am concerned about this polenta.
13:56The water's not boiling yet.
13:57The stock's not boiling.
13:58No.
13:59Come on, polenta.
14:00Come on.
14:01Michelle, is that polenta wrong?
14:02It's not on you.
14:03I'm about to do that right now.
14:04Please.
14:05I got it.
14:06I got it.
14:07Please, please, please.
14:08I would throw the polenta on in the beginning, because waiting is not going to make it any
14:12better.
14:13No.
14:14No.
14:15What's that?
14:16The polenta.
14:17The polenta.
14:18Let's go.
14:19Let's go.
14:20Let's go.
14:21Let's go.
14:22Let's go.
14:23Get it going.
14:24They're nervous.
14:25They're nervous for us.
14:26Yeah.
14:27Yeah.
14:28Where's the polenta?
14:29We just need to say some prayers.
14:30John, it's going to be hard to get flavor in there now.
14:31I hope it's boiling.
14:32Let's go.
14:33Let's go.
14:34Let's go.
14:35Come on.
14:36Come on.
14:37Come on.
14:38Come on.
14:39Come on.
14:40Come on.
14:41Come on.
14:42Come on.
14:43Come on.
14:44Come on.
14:45Come on.
14:46It's boiling.
14:47It's boiling here.
14:48OK.
14:49Get it going.
14:50I'm going to need you for a taste.
14:51Polenta going in.
14:52OK.
14:53Polenta in.
14:54Lime, Kool-Aid, and salt.
14:55It's delicious.
14:56Is it?
14:57It's so good.
14:58It's so good.
14:59Oh, that's so good.
15:00All right.
15:01There we go.
15:0210 minutes remaining.
15:03Right.
15:04How's that chicken?
15:05Please.
15:06Yeah?
15:07It's going to be great.
15:08Crank up the oven, OK?
15:09Yep.
15:10Yep.
15:11How can that polenta go on so late?
15:12I know.
15:13What are you doing?
15:14Time flies.
15:15Congratulations on that baby, by the way.
15:16Thank you so much.
15:18Normally, someone's at home always looking after.
15:19But both of you being here, this far away, how are you coping?
15:20I know.
15:21It's been hard.
15:22Yeah.
15:23You know, we're not going to lie about that.
15:24But he's well cared for.
15:25And, like, we're showing him that, like, you've got to chase your dreams.
15:26And this is what we're doing.
15:27Good.
15:28Make sure that chicken's cooked.
15:29Yes, we will.
15:30Get flavor in that polenta.
15:31We will.
15:32Good luck.
15:33You got it.
15:35Looks great.
15:36Beautiful.
15:37Nice and crispy.
15:38All right.
15:39Chicken.
15:40Looks good.
15:41All right.
15:42Let's go.
15:43How do you feel?
15:44Good.
15:45They're good?
15:46That's the sauce, babe.
15:47Two minutes to go.
15:48Start plating.
15:49Here we go.
15:50All right.
15:51It's all happening right now.
15:52Get in there.
15:53Hold on there.
15:54Hold on there.
15:55Come on.
15:56Come on, guys.
15:57Finishing touches now.
15:58Come on.
15:59Yeah, this is going to be the prettiest part.
16:00Looking delicious, babe.
16:02Come on.
16:03This little chunk.
16:04Five, four, three, two, one.
16:05And stop.
16:06Hands in the air.
16:07High five.
16:08High five.
16:09Well done.
16:10OK.
16:11Zach and Michelle, please present your dish.
16:12We have for you a chili spice chicken leg quarter
16:13on top of creamy mascarpone parmesan polenta,
16:14blistered tomatoes, and topped with an anchovy breadcrumb.
16:15It looks beautiful.
16:16I love the color of the chicken.
16:17I was nervous the fact that it wasn't going to be cooked in time,
16:18but you proved me wrong there.
16:19Polenta.
16:20Still not on with 10 minutes to go.
16:21That's quite a scary error.
16:22But it looks so interesting.
16:23I'm going to try it.
16:24I'm going to try it.
16:25I'm going to try it.
16:26I'm going to try it.
16:27I'm going to try it.
16:28I'm going to try it.
16:29I'm going to try it.
16:30I'm going to try it.
16:31I'm going to try it.
16:32I'm going to try it.
16:33I'm going to try it.
16:34I'm going to try it.
16:35I'm going to try it.
16:36I'm going to try it.
16:37I'm going to try it.
16:38I'm going to try it.
16:40How long was the chicken in there for?
16:44For about 20 minutes.
16:45The chicken is cooked beautifully.
16:57When Iskel cut
16:58into the chicken, there was a moment where my mouth watered.
17:02I said, oh, that chicken looked juicy.
17:05That chicken is delicious.
17:09Gosh, you got the flavor on that chicken.
17:11And you did it in such a small amount of time.
17:14Thank you, chef.
17:15Plentiful, creamy, beautifully seasoned.
17:18Really good job.
17:20Thank you, chef.
17:21Chicken is juicy, maybe almost too juicy somehow.
17:26A word no one has ever said.
17:28Never.
17:29I'll take it.
17:29Yeah, we'll take that.
17:31But an excellent, an excellent dish.
17:33Thank you, chef.
17:35Good job, guys.
17:38Well, we did good.
17:40The double J, Jessica, Jesse.
17:42J squared.
17:43J squared.
17:47What you have in front of you tonight
17:48is a crispy skinned salmon with roasted broccolini
17:52served with an ahi verde Peruvian green sauce
17:54and some pickled Fresnos.
17:56It's rare to have the courage to not put carbs or starches
18:00on a plate because you have nothing to fall back on.
18:03And it's really about the technique and the flavors.
18:05Aside from that, it looks perfect.
18:09Jesse, the temperature on the salmon,
18:11what were you looking for?
18:13We're looking for a little bit of medium rare inside of there.
18:16It's pink.
18:16Thank you, chef.
18:17And it looks beautiful.
18:26The dish tastes as good as it looks.
18:29It's exceptional.
18:30What I love here is you got that powerful umami
18:32bomb underneath that just tantalizes the palate.
18:36Well done.
18:37The salmon itself is unbelievable.
18:40I do think you could have seared it just a little bit longer.
18:43But I mean, gosh, it's good.
18:46Thank you so much.
18:47The dish has great points of acidity.
18:50The broccolini is crunchy and soft at the same time.
18:53Excellent dish.
18:56Appreciate it.
19:01Now, we're faced with the toughest decision
19:05because nobody deserves to fly home.
19:08Excuse us.
19:13Zach and Michelle's chicken.
19:14Well-executed, well-thought-out dish.
19:16Yeah.
19:17It's like a pita salad.
19:19The JJ salmon dish was also really good.
19:21Halfway through, that tasted across both dishes.
19:23So I had to remind myself, they're amateurs.
19:26And we talked to my pros.
19:27We did everything in our power.
19:28I know.
19:29I know.
19:30So we're in agreement, then?
19:32Yeah.
19:33Good.
19:41All four of you really showed us the love tonight.
19:46But one of these duos just edged out the other.
19:51These aprons go to
19:55Come on!
19:56Come on!
19:56Come on!
20:09One of these duos just edged out the other.
20:12These aprons go to
20:30It's hard to be here away from our son, but he's gonna be so proud of us
20:35He's gonna see that you know he can do anything that he wants he can chase his dreams
20:40Because he saw us do it and it means so much to us to be here to be together
20:45It's just a dream come true. We're so lucky to be here
20:51We want this so badly so to have that snatched away from us it was absolutely devastating we feel disappointed
20:57Not in our cook by any means
21:00Just some of the results. We did everything that we possibly could I just hate losing talent like that
21:07Just send somebody home that cook like that. Oh my goodness me that was tough
21:23I'm so excited to showcase our culture heritage flavors to the judges
21:28Gordon you better give me an apron
21:31She's gonna come take it
21:37Welcome
21:38Not getting an apron not an option. We came here to compete. We came here to win
21:43We got our entire family on our back, so it's a lot of pressure, but we're here to do it
21:51All right
21:53Tell us who you are introduce yourself. I'm Tina. I'm 63 year old
21:57I'm a retired fishing boat owner, and this is my niece. Yep. I'm Yvonne
22:03I'm 32 years old, and I'm a general contractor all right who we have over here
22:07My name is Shonda, and this is my cousin Asa, and we come from a family of chefs Wow so they run restaurants
22:15Well so my dad he was a chef for 35 years and trained his brothers who are also chefs very nice all right
22:21If you want an apron now it's a time to step up are you ready?
22:30Let's go
22:34This is gonna be an exciting battle
22:36Try anything I'm good, baby
22:39Extended family sometimes that can get a little complicated, but in the kitchen man. It's just fireworks, right
22:45I didn't really cook a whole lot with like my family
22:49We kind of cooked separate and brought things together, but then when we would get in the kitchen
22:53There was a lot of like no no no you don't make it this way you make it that way
22:57Careful with the knife, baby
22:59Hey Valentina give us an insight to the dish you're making
23:03my grandma's steamed bass
23:07What I need to speak up honey, we cannot hear
23:11She's got the big mouth not me
23:14We're making steamed bass with glass noodles and black bean sauce
23:19Where abouts the grandma from from Vietnam in 1975 she immigrated to the United States with my aunt uncle and my mom
23:26So being here and representing her and sharing our culture and heritage is crazy
23:31Special brilliant and Tina now that you've retired are you spending more time in the kitchen cooking yes?
23:37I spend a lot of time in my kitchen all day every day if you tell me to go cook
23:42I mean, I'm glow if you tell me to go do laundry. No they can wait till tomorrow
23:48You're funny by the way
23:51I bet
23:54Toasting sessions yep, I got you
23:58That's it yeah
24:00Shonda and Asa, what are you preparing for us this evening? We have a
24:05Pistachio risotto with duck breast we have four uncles that are chefs
24:10This is their spin on the classic risotto
24:13And I think it's important to note chef that our uncles they weren't classically trained
24:17But they learned on the job and they were trained by chefs from France and Northern Italy
24:22Working with great chefs is really the road to becoming a great chef
24:26100% we're from a huge family
24:28Cooking is our right of passage, so you're doubling down on the jeopardy because you're making risotto
24:33Which is very difficult enough, then you're gonna render and sear a duck breast
24:37That's a tall order in 30 minutes
24:38But we have a lot of confidence in ourselves chef and I believe that we'll be able to get this done for you all right
24:44We're looking forward to it so we're 20 minutes down we have 10 minutes
24:49Remaining let's go
24:52With that Vietnamese steamed bass the cooking of the bass is very hot because it's thick
24:57Yeah, dense, but if they can pull that off in it that could be a great dish. Yeah
25:05So Shonda and Asa are taking two of the most difficult things that we see throughout the years here and putting them on one
25:11Plate I mean how do you make risotto within 30 minutes? That's tough
25:14Yeah
25:18Right how we do with this risotto
25:21How have you got the pistachios in the risotto, what have you done?
25:24I chopped them down and then I use a little butter
25:28How's that?
25:29Do you need such more stock in there so the kernels can bloom and absorb that Thank You chef, okay?
25:34Cuz it's just a little bit undercooked. Okay. Make sure that rice is cooked. We'll keep tasting six minutes to go guys
25:39Yes, thank you
25:40You want to check it look at it real quick?
25:43It's Ella you can turn it off. Okay. Oh, I'm good five minutes remaining. Let's go
25:56Talk to me show what you got. I don't want to lift the lid anymore. I want it to cook
26:00Shonda and Asa, they're reducing the stock so much. It wasn't absorbing. So the rice wasn't blooming and so it is dry
26:08Needs more liquid
26:11If they don't fix this fast, they're gonna run out of time
26:27I don't want to lift the lid anymore. I want it to cook
26:32About three minutes hurry up and wait baby. Hurry up and wait. That's right. Okay
26:35I'm gonna take the fish and then you're gonna season the noodles a little bit for me
26:41Final two minutes start thinking about the plating
26:46How you feeling on that risotto? I'm ready to go. Let's start playing baby. Come on fishing touches. Let's go
26:53We got it
27:07So first up Yvonne and Tina, please bring us your dish
27:13We made my grandma's steamed bass with black bean sauce glass noodles and an herb salad
27:20I love the elegance of this. I'm dying to taste it because it's got eat me all over it. Thank you
27:27It's glistening
27:35Fish is cooked beautifully and we've done without ginger. It's delicious. Thank you. Thank you chef
27:40The noodles itself are perfect. I will say though
27:44I wish that it had a little acid whether that's just a zest of the lime to kind of perk it up
27:49yes, tasting this dish is like
27:53Coming to your house for dinner full flavor. Delicious. Good job. Welcome to my home my door all way open for you Joe
28:01Excellent. Okay, Joe
28:05Thank you, thank you very very much the freshness of that I like the idea of the lime
28:12All right, Shonda Asa, please bring us your dish
28:15We
28:18Present to you a pan seared duck with a pistachio risotto
28:23It's a dish that's very inviting
28:25There's a lot of technique that you put into this and you're really doing two dishes in one because a risotto would have been enough
28:31On its own, so I'm very eager to try it
28:44The
28:46Duck is juicy. It's seasoned beautifully, but then you've got the richness of that risotto
28:51It's a little bit too rich and too heavy and the consistency. It's not giving the true risotto texture, but it's delicious
28:59Thank you. The duck is beautiful so much flavor really well seasoned. You've allowed it to rest
29:04You've done all the right steps to make the duck delicious pretty chef
29:08Look, the flavor is very rich and intense, but the risotto was undercooked
29:15Thank you
29:28Okay, the best dish in this battle was cooked by
29:38Tina and Yvonne
29:42Congratulations
29:44Thank you
29:51Welcome Shonda Asa, you should be really proud the the dish that you created had lots of flavor
29:57Do not let this keep you down. Thank you. This is awesome
30:01Very disappointing. It may not have been what the judges wanted
30:04There's a lot of things that we can improve on and we'll take everything that they said
30:14This is even better than my wedding dress, trust me I don't wear this to the day I die
30:30Came here to win if I don't get that apron I'm gonna stop talking to him for the rest of my life
30:37Please but we're gonna get it. I mean, it's for sure
30:45This competition is fierce, it's cutthroat
30:49We know it's gonna be tough, but winning that prize money would change our lives tremendously. It's about to be us, right?
30:56We're coming to win that battle first get that apron and win the rest of the competition 100%
31:09Good evening to all four of you. Thank you
31:12To my left, please introduce yourselves. My name is Timothy. This is my beautiful wife, Athena, and we just got married and this is our honeymoon
31:20Congratulations. Thank you very much. Thank you. Hope it's worth it
31:24Definitely definitely worth it. And where did you propose? I proposed in Huntington Beach in California
31:30I told her to face the ocean and put her hands up and I turned around the baby. What are you?
31:34He was on one knee. That is
31:37Amazing. All right who we have over here. My name is Azucena. My name is Javier. We have been divorced 14 years
31:44We're ex-couples
31:45But we have two things in common one is food and our son Santiago the love of our life
31:51Since we divorced we decided that we were gonna remain friends forever for the well-being of our son
31:57And it's a promise that we made and thanks to that promise. We can be here today
32:01You want to remember why you got divorced? Is that why you're here?
32:07I like Javier very much. I know he can get in my nerves
32:10But and I can get particularly in his nerves you two put your fingers in your ears now. Oh my god
32:17I'm so sorry newlyweds and divorce the two opposite ends of the extreme. Yes
32:23Listen if you want to earn your white aprons
32:25We'd love to see food that really reflects your blonde get it on the plate, but put it on with love understood
32:32Your time starts now
32:34Now
32:37Okay, this will be fascinating yeah, it is and with only one do are going through it's definitely gonna end in heartbreak
32:43I cannot be nervous, but I'm a little nervous. You're okay. Yeah, I'm good
32:47So you have the newlyweds that are spending all their time together?
32:50Yes, you have the divorced couple who have been separated for 14 years obviously have a history of cooking together. Who's got the advantage?
32:57God's a tough one. I'd say the history I agree
33:00I don't know. I think like the fact that they've been doing it. They're in rhythm right now history over here might repeat itself
33:09Oh, baby, I'm getting the potato started. Hell. Yeah, Timothy Athena. What are y'all making?
33:14We are making a rack of curried lamb some creamy mashed potatoes and sweet asparagus
33:21Give me the inside to the curry my wife is a curry queen
33:24She's making the curry paste right now in a half hour. Yes, sir
33:28You curry in a hurry hurry in a hurry, yes, sir, we do this for you, okay? Thank you so much
33:35What are y'all making she can do that stew?
33:39This is a chicken breast with almonds and raisins
33:44Oaxacan sauce that we prepare in weddings and funerals I have to say considering your
33:51Complicated situation the irony is not lost on us, so it's the marriage and death
33:57Dish I
34:00Think that you're gonna like it chef guys we come up to halfway 15 minutes gone
34:0715 minutes to go
34:10Right
34:14Chef don't get too close. I don't want your jacket to get so good tell me about this sauce
34:18I want to take sure that it's similar to like a molito. Yes. I'm working on it
34:24Not yet
34:26Mmm, and what's your sous chef doing the shoe chef is doing the chicken, okay?
34:31Yeah, where is in the oven right now right just over 10 minutes to go. Oh my god. I'm gonna. You're fine
34:38Talk to each other Timothy and Athena. Yes
34:42In love is Athena your goddess yes
34:46Athena is the goddess of what wisdom and war
34:49It looks really good y'all then make sure you season everything yes, sir
34:5925 gone
35:00We're down to our last five minutes
35:02Let's see who and have a year. It's funny because they're not talking as much. I thought they would oh my goodness
35:07But she's making an amazing sauce with those almonds tomatoes and the raisins, and it tastes delicious
35:13Curry
35:15Little bit
35:17What do we smell the curry though yeah, I can smell the curry, but the lamb I'm hoping it's cooked
35:25This has to be right what's he doing now is gonna cook it twice oh
35:31No he's cutting it and cooking it again. I think that's a panic move
35:35That's probably wasn't the original plan at this point if he's second-guessing. I'm gonna sear in the pan
35:40There's a definite chance. It's gonna come out dry. Yeah, that might cost them some real flavor points
35:45I'm not too sure Javier has got this he seems a little bit distant right now
35:49Is there an argument going on there?
35:53Don't overcook the chicken guys
36:10We
36:12Are coming down to a final 60 seconds one minute to go start placing come on
36:20Let's go
36:24Ten nine eight seven six five four three
36:32two one
36:35Don't
36:39Timothy and Athena, please bring us your dish
36:45We made curry lamb chops creamy mashed potatoes
36:48Candied asparagus and a mint chutney visually looks good. Thank you very much, so the rack of lamb
36:54It needs to be pink right yes, and
36:58Wow absolutely beautiful didn't wait to hear those words from you chef
37:09Lambs cook beautifully
37:10It's quite a rare technique that cook the lamb that perfectly and coat it in a curry sauce that is a marriage made in heaven
37:17That's that's harmony right there the finesse comes from her. She's taught me everything. I know definitely newlyweds
37:22It's very rare that people can cook a rack of lamb
37:26That perfectly asparagus itself is sort of where I feel like the plate is lacking
37:31I know you said sweet asparagus, but I'm not getting the sweetness there, but you got the meat down
37:36Thank you. You know I think that this dish really represents the unity and the love that you guys share right now
37:46You may kiss the bride
37:49You may kiss the bride, thank you good job guys
37:57I sue Javier bring your plate forward, please Oh
38:03What's going on
38:06This is just to bring a little bit of the aroma of the cinnamon
38:10The dish we have made today is a chicken roulade stew
38:14Which is a chicken breast with almonds and raisins sauce from Oaxaca visually listen
38:20It's attractive now. I've been to Oaxaca, but I've never seen a stew that firm was that the intention yes
38:26We decided to make it a little bit more condensed. Let's taste it shall we?
38:38First off the chickens cook beautifully it's seasoned very well
38:42First off the chickens cook beautifully it's seasoned well the sauce is delicious
38:46But I would have preferred to be a little bit more liquid just a little bit more relaxed
38:52Overall I think the flavors are really nice the sweetness with the saltiness of the plantains works together really really well
38:59And Javi the chicken itself is beautifully cooked
39:02I was very concerned because I saw it go back in the pan. I'm like oh my god. It's chicken breasts. There's no skin
39:08There's no fat, but you did a really good job of making sure that that was done right Thank You Jeff
39:15Thank you Jeff the dish actually comes together and eats really really well an excellent effort for two people who have been
39:21Separated to come together and to create something like this is really quite an accomplishment. Thank you so much. Thank you
39:30Please give us a moment
39:39It's chicken perfect chicken perfect
39:43Are we in agreeance?
39:51Okay, we felt the best dish in this battle was cooked by
40:09Timothy and Athena
40:17It looks like the honeymoons gonna have to wait a little bit longer guys wait it down. Thank you. Thank you. Thank you so much
40:23Oh here you go
40:25Oh, thank you. Thank you
40:27Thank you so much
40:29Thank you, thank you
40:31Thank you so much
40:33Thank you so much
40:35Thank you so much
40:37Yeah
40:41So Javier, there's something quite dynamic about you two and the passion you bring to the kitchen that's obvious
40:47Such a shame because the chicken was delicious, but the dish is just a little bit too stiff, but thank you. Thank you
40:56I'm sad of course, but listen it has been a great experience to share with Javier these days for me
41:02it's already a great gift and just didn't happen, but
41:05It's okay