- 5/23/2025
MasterChef (US) Season 14 Episode 6
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00:00Previously on MasterChef Generations.
00:03Welcome to the top 20.
00:05Each night, whoever cooks the best dish
00:07will also save their entire generation
00:10from elimination that night.
00:12Lift!
00:13The generations faced their first mystery box challenge.
00:16You have to transform iconic dishes from your childhood
00:19into a modern-day, restaurant-worthy dish.
00:22I'm doing a re-envisioned meatloaf.
00:24They're in the oven already.
00:25You move quick.
00:26Oh, yeah, I'm fast. Look out, people.
00:28What you've done is elevate it.
00:29Congratulations, Rebecca.
00:31Thank you so much. You saved us all.
00:33I would have been gone home.
00:34Failing on multiple levels.
00:36It literally tastes like spicy baby food.
00:38See, ambition got the better of you here.
00:40Say goodbye.
00:43Tonight, welcome back to MasterChef Generations.
00:48Your challenge is to make a MasterChef-worthy dish
00:50out of aged foods.
00:52Take the wheel, Jesus.
00:53Oh, my God.
00:55But as Rebecca unleashes a surprise aged ingredient...
00:58I can't look.
01:00They didn't see that one coming.
01:02Some are sent into chaos.
01:04Got a plan, sunshine?
01:05No.
01:06Got a blowtorch.
01:07No way that's going to work.
01:08What's burning?
01:09It's going to be inedible.
01:10That's way too raw.
01:25I'm excited for this one tonight.
01:27This is a challenge like no other.
01:45We are walking to the kitchen for the second challenge.
01:47Rebecca's up there, glorious.
01:50She protected us, so we're very confident.
01:53Boomers, yay.
01:55And we can get the second pin today, baby.
01:58Welcome back to MasterChef Generations.
02:05Now, tonight, you'll all be cooking alongside Generations once again,
02:09and the person with the best dish of the night
02:12will earn the amazing immunity pin.
02:16That will make you safe from elimination next week,
02:19and you'll get a massive advantage in the next challenge.
02:24Most importantly, everyone from your generation
02:27will be safe from elimination tonight.
02:30But, unfortunately, somebody from the remaining generations
02:34will be going home.
02:36Now, so far in this competition,
02:38we've been very focused on everyone's age.
02:41So let's see if you've got the skill and the culinary maturity
02:46to handle cooking with...
02:51..aged foods.
02:55No.
02:57Now, we're talking about things like dry-aged proteins,
03:00black garlic, century eggs.
03:03These are some of the most costly and challenging ingredients
03:06to work with in the entire world.
03:09And we want you to use a minimum of two aged ingredients.
03:14Oh, boy.
03:16But get this, Rebecca has a huge advantage tonight.
03:21Under this cloche is another dry-aged ingredient.
03:25It's a very difficult ingredient
03:27that isn't always easy to incorporate.
03:30So, at the halfway point in the cook tonight,
03:33Rebecca will come down, pick up this ingredient
03:36and give it to an entire generation.
03:40Oh, my God.
03:43Look out, look out.
03:45Rebecca, we love you.
03:47Rebecca, you look stunning tonight.
03:50Guys, you'll just have one hour
03:53to make us a delicious dish featuring aged ingredients.
03:57Right, everybody ready?
03:59Yes.
04:01Your one hour starts now.
04:04Let's go, guys. Let's go.
04:07Warren, watch that hip.
04:09Millennials, we got this.
04:11Let's go, boomers.
04:13What I need, what I need, what I need.
04:15Rebecca, can you please make your way down here? Thank you.
04:18It's time to find out what this ingredient is.
04:23Black garlic.
04:24Aged balsamic.
04:25Is there no more chorizo?
04:27Now, you'll get to choose one generation who will have to add...
04:33Oh, nice.
04:35It's pungent, it's strong, it's difficult.
04:38It clashes with a lot of things, right?
04:41Think of what generation you're going to send it to.
04:44Have some things in mind.
04:46I'd pay attention to what they're cooking.
04:48OK.
04:49Blue cheese, blue cheese, blue cheese.
04:51Where the f*** is blue cheese?
04:53Where's kimchi?
04:54So they're going to be back here any second.
04:56Make your way back upstairs. Thank you.
04:58We're going to get cooking.
05:00I feel like I'm going to have to go back, I don't know why.
05:03Go, go, go.
05:05OK.
05:07Aged foods to me is not a new concept.
05:10In my Native American culture,
05:12we do preserving and things like that.
05:15I'm making a dry-aged ribeye
05:18with a pecorino mushroom gratin
05:21and sprouts and sprouts with pancetta.
05:24It's going to be beautiful.
05:27Why are the baby boomers always the last out of that pantry?
05:30Slow and old.
05:31We have no baby boomers yet.
05:33Guys, we're five minutes down.
05:35Five minutes have gone.
05:36I cannot find the black garlic.
05:37The black garlic?
05:38It's on the centre table here, black garlic.
05:40Centre table?
05:41Guys, we've got to go.
05:42We have got to go.
05:44Baby boomers!
05:45Come on, let's do it.
05:49Hot water, hot water, hot water.
05:51Heard, thank you.
05:56Oh my God, what are you doing, girl?
05:58I am making a dry-aged ribeye
06:01with a black garlic butter
06:04and an aged balsamic brussel sprout.
06:07I'm using four aged ingredients,
06:09and I wanted to do so because
06:11I really respect these ingredients,
06:13and I wanted them to shine.
06:14Also, cheat code.
06:15In case one didn't work out,
06:16I wanted to make sure I would have my two required ingredients.
06:22Come on, come on, come on, come on, come on.
06:23All right.
06:24Ain't this beautiful?
06:25Come on.
06:26I'm making a duck a la range
06:28with wild mushroom ragout.
06:30I'm using three aged ingredients.
06:32I'm using the aged duck breast,
06:33the aged black garlic,
06:35and then I've got some aged balsamic.
06:37Time is flying.
06:39This is a very exciting challenge, honestly.
06:41Well, age is an important matter in all things.
06:44Age adds complexity to ingredients
06:46and therefore making this more difficult, right?
06:48Yes.
06:49For me, the most exciting thing is the depth of flavor.
06:51Yeah.
06:52The aging process is part preserving,
06:54part removing the water,
06:55but from a chef's point of view,
06:57the flavor profile goes on to another level.
07:01Come on.
07:02An aged duck, for instance,
07:03it makes it gamier, less fatty,
07:06and so you need to be more precise.
07:08You need to be more decisive.
07:12Okay.
07:13Got that sauce going.
07:15Right.
07:16Ten minutes gone.
07:18We have 50 minutes remaining.
07:21Come on, Judzie.
07:22We got it.
07:23Come on.
07:24We're doing it.
07:26Becca.
07:27Yes.
07:28Hi, Chef.
07:29Right.
07:30Aged ingredients.
07:31What did you get?
07:32Yes.
07:33So I am doing a prosciutto-wrapped duck.
07:34Oh, so the aged duck.
07:35Yes, the aged duck.
07:36Lovely.
07:37I'm going to put that really nicely under that prosciutto,
07:38and then I'm doing sautéed kale with toasted hazelnut and walnuts,
07:41and then we're doing a sharp, cheesy potato.
07:43There's going to be a little bit of pecorino in there,
07:45a little bit of white sharp cheddar.
07:46Love that.
07:47Just make sure that duck fat crisps up nicely, okay?
07:50And don't leave it too long before that duck goes on.
07:52The secret of that duck, as you know,
07:54is making sure it's rested.
07:55Yes.
07:56Perfect.
07:57Thank you so much, Chef.
07:58Look.
07:59Doing great.
08:00Doing great.
08:03How you doing, baby?
08:04Doing good, man.
08:05Keep rocking it.
08:06Keep rocking and rolling.
08:07Rocking and rolling.
08:08That's what I'm talking about.
08:11Oh, boy.
08:12Come on.
08:13I'm making pancetta kimchi fried rice,
08:16and I'm going to pair them with aged fish sauce bok choy.
08:20I just want the dry-aged ingredients to shine, so we'll see.
08:23Looks good, guys.
08:24You're doing a great job.
08:26Cook, cook, cook, cook.
08:29All right, Mert.
08:30What's going on?
08:31Mert, what aged ingredients did you use?
08:33I'm using the dry-aged ribeye with a blue cheese cream sauce
08:38and then a black garlic sweet potato puree.
08:41How are you going to cook the steak?
08:43I'm going to just sear it, sear it, like kind of keep flipping it,
08:46like one minute, one minute, one minute,
08:47until I see that crust on the steak.
08:49Mert, last week you were on the bottom three.
08:51I know.
08:52I'm not trying to be there again.
08:53You better reestablish your place in this kitchen.
08:54I know.
08:55Today's a big day for you.
08:56I know.
08:57I know.
08:58It's a really big day for me.
08:59Make sure you don't wind up on that bottom three again.
09:00OK.
09:01Yes, sir.
09:03OK.
09:04Nice.
09:08What's that?
09:09This is a prosciutto-wrapped duck breast.
09:11Duck breast?
09:12Yes, crisping up the prosciutto, rendering down the fat.
09:14I'm not sure if that's going to work.
09:18All right.
09:20So that prosciutto-wrapped duck breast, that's not going to work.
09:23That fat's going to boil and steam in there.
09:25It's going to be inedible.
09:26You should render that fat in a real way
09:28or else it's going to be like rubber.
09:29And because it's so dry-aged, you can't remove the fat.
09:31Right.
09:32Because it's connected.
09:34Oh, my gosh.
09:36I'm really, really struggling.
09:37I've never cooked dry-aged duck.
09:39It's really, really tricky.
09:41Breathe.
09:44She should get a plan B.
09:45There's no way that's going to work.
09:46Dang it.
09:47No one wants to eat uncooked fat.
09:49And without the duck done right, I don't have a dish.
09:52Oh, I'm stressed, man.
09:55What's she doing?
09:59Oh, my gosh.
10:08Behind you, behind you.
10:10Let's go, guys.
10:1145 minutes remaining.
10:13Come on.
10:14Let's go.
10:15Let's go.
10:16Keep going, millennials.
10:17Keep going.
10:18Let's go.
10:19We've got this now.
10:20All right, Gen X.
10:21How are we doing, guys?
10:22Doing great.
10:23Doing good.
10:24Remember, it's an aged ingredient challenge.
10:26Oh, my gosh.
10:30Y'all got flour?
10:31Anybody?
10:32I don't.
10:33Sorry.
10:34That's OK.
10:35Anybody with ginger?
10:36Here we go again.
10:37All right, y'all.
10:38Come on.
10:39We got this.
10:40So Rebecca has an immunity pin, and she has a great advantage.
10:42Yes.
10:43At the halfway point, Rebecca's going to shake things up
10:46and deliver an additional aged ingredient
10:48to an entire generation.
10:50Who is she going to give that to?
10:51That is the question.
10:53Pedicure on me, Rebecca.
10:56Can't pay me off.
10:58I'm so torn.
10:59Do I take out the millennials while they're already down a person?
11:04Or do I take out Gen Z, who I think are going to struggle in this challenge?
11:09Here we go.
11:10Here we go.
11:11Or do I give it to the Gen Xers?
11:13All right.
11:14Come on, baby.
11:15Because they have so many powerful cooks,
11:17I've got to be strategic about what I'm doing.
11:2020 minutes gone.
11:2140 minutes remaining.
11:24Fatima.
11:25Hi.
11:26Right.
11:27Aged ingredients.
11:28What did you get?
11:29So I got the aged salmon.
11:31So I'm making a salmon aged kimchi fish ball
11:34with spaghetti and miso butter asparagus.
11:38Why?
11:39I made a salmon fish ball recipe before, and it went really viral.
11:43What type of numbers are we talking about?
11:45I think it was about 6 million views.
11:47That is incredible.
11:48Yes.
11:49Amazing, amazing.
11:50And are you going to replicate that?
11:51Is that what you're doing tonight?
11:52That's what I'm trying to do.
11:53But the only difference is when I made that, I used fresh salmon,
11:56but today I'm going to be using the aged salmon.
11:59So the aged salmon, the flavor is going to be on a different level.
12:02Yes.
12:03Right?
12:04This salmon ball sounds delicious.
12:05Highlight those two aged ingredients, okay?
12:07Good luck.
12:09We got it.
12:10Millennials, baby.
12:15Anna, Chef Anna.
12:16Hi.
12:17So what do you have going on here, Anna?
12:19Can you enlighten us?
12:20I am making olive oil poached aged snapper with chorizo sauce
12:25and lemon-scented fregola.
12:27So question, you come from Ukraine.
12:29There is a culture of dry fish, lake fish there, not so much ocean fish.
12:33Have you ever cooked with aged fish before?
12:35No, not with white fish.
12:36So how do you think that's going to be different?
12:38We're trying to take it to Spain with its flavors of olive oil, chorizo.
12:42Yeah, are you going to cook that more or no?
12:44You know how there's a little pink still there?
12:46You think it's not cooked?
12:47Yeah, just a little longer.
12:48I don't think it will hurt you.
12:49You know what I mean?
12:51Anna, is this what we're going to see from you in this competition?
12:53I hope so.
12:54Are you going to be cooking all these kind of very restaurant-style complex dishes?
12:56That's my style of cooking.
12:58Never make like a simple borscht?
12:59Would you enjoy that?
13:00Goulash?
13:01You know how to make goulash?
13:02Would you enjoy that as well?
13:03Chicken paprikash?
13:04Paprikash.
13:05Oh, that's Hungarian.
13:06Good luck.
13:11Slow and steady, guys.
13:12Come on, boomers.
13:13Let's go.
13:14Let's go, boomers.
13:15Let's go.
13:17Right, Christopher.
13:18Aged ingredients.
13:19What did you get?
13:20I got the aged snapper.
13:21And I'm going to steam that with ginger, garlic, scallions.
13:24And then I'm doing a miso broth around the outside with some,
13:28I'm going to make a puree with kimchi and daikon.
13:31Love that.
13:32How are we going to present this thing?
13:33Because there's a lot going on here.
13:34I was thinking of putting the fish in the middle and then putting the puree around it
13:38and then just a little bit of the broth around the outside of that.
13:41Sounds promising.
13:42But make sure you really think about the plating, OK?
13:44Yes.
13:45Focus on the execution.
13:55Rebecca, please make your way down.
13:57Absolutely.
14:04Right, moment of truth is about to be here.
14:06Did you come up with a game plan?
14:08I have a real strong game plan.
14:09Love that.
14:10Right, stop the clock.
14:13All of you, it's time to reveal Rebecca's advantage.
14:18Uh-oh.
14:19One entire generation has to incorporate another aged ingredient.
14:25And this one is...
14:31Stilton.
14:37Huh?
14:38That's right.
14:39Stilton?
14:40What?
14:42Rebecca, please take it to the generation you'd like to give it.
14:46I don't know what I'm going to do with it.
14:48I'm really hoping she does not give me that cheese
14:51because it's going to ruin my dish.
14:53Oh my god, oh my god.
14:55Oh, we're so done.
14:57I know it's us.
15:06Giving the babies a slide today.
15:08Thank you, my dear.
15:10Oh, no.
15:11Millennials.
15:12No.
15:13Wow.
15:14I can't look.
15:15You got it, guys.
15:16I can't look.
15:17Millennials.
15:18No.
15:19Wow.
15:20Millennials are safe.
15:21Wow.
15:22It's going to be Janaye.
15:23Oh, ****.
15:27Sorry, y'all.
15:28You've been biggest competition in the place today.
15:31No, no.
15:32Let's go.
15:33Take it to them.
15:36Rebecca.
15:37No pedicure for you.
15:40Gen X.
15:42Wow.
15:43Cold-blooded.
15:45Okay, restart the clock, please.
15:49Let's go.
15:50Oh my goodness.
15:51Yeah.
15:53I don't know what to do.
15:56Is there something over there to cut it?
15:58I am so overwhelmed by the disadvantage of this cheese.
16:03I don't even know where to go from here.
16:05My dish is already so aged.
16:07Stilton cheese is the most bitter thing you could ever eat.
16:11This is really bad.
16:14Oh my gosh.
16:15What are we going to put it on?
16:16I don't know yet.
16:17Maybe, like, I don't know.
16:19What do y'all think?
16:20It's got a little sweet.
16:21It's rich.
16:22It's sweet.
16:23A little sweet.
16:24A little sweet.
16:25A little sweet.
16:26So Gen X got the curve ball with that Stilton.
16:27They didn't see that one coming.
16:28It's super rich.
16:2918-month-old Stilton cheese.
16:30Tough on this one.
16:31You know, if you think about it, Stilton is just a more intense
16:33and a higher version of blue cheese.
16:35That's right.
16:36So more mold, drier, saltier, more intense, more gamey.
16:41You want to use very little.
16:42You want to use it judiciously.
16:44Let's do this.
16:46Okay.
16:49Honestly, it's thrown a couple of them off.
16:52Look at Sunshine.
16:53Right now, she's a little bit frazzled.
16:55She's just standing there staring at that Stilton.
16:59This is a giant f***ing chow.
17:03It's a giant f***ing chow.
17:13We're down to our final 20 minutes.
17:17Let's go.
17:19Let's go, guys.
17:20Oh my goodness.
17:23Sunshine.
17:24Yes.
17:25What is the dish?
17:26It is the aged ribeye, a mushroom and pecorino al grattin,
17:31and crispy Brussels sprouts in a cream and cherry sauce with pancetta.
17:36Madame, we're 40 minutes gone, but this should be cooked by now,
17:39or even resting.
17:41Okay.
17:42Are you grilling it in the pan?
17:43Yes.
17:44Okay, can I suggest you turn it up?
17:45Yes, I've got it on high.
17:47Let's swap out the ring.
17:48So we've got the big ring at the front.
17:50Yeah?
17:51Yep.
17:52Thank you, chef.
17:53Now, how are you going to incorporate that blue cheese?
17:54I was thinking about heating it with butter, garlic, and herbs
17:58and putting it over the steak.
17:59So just think about it, you've got a lot of cream going on,
18:01and that is super strong there.
18:02Okay.
18:03Very, very rich.
18:04Okay.
18:05But please, please, please, please, please get your ribeye cooked.
18:08Yes.
18:09It's dry-aged, okay?
18:10Yes.
18:11So it's going to be a different texture, more firm,
18:12but firm doesn't mean to say it's cooked.
18:14Yes.
18:15Okay?
18:16Okay.
18:17Okay, good luck.
18:21Hey, so I just cut the cheese, by the way.
18:23It sucks.
18:24Oh, it's our secret ingredient.
18:26Come on.
18:27He just turned it into baby food.
18:29It doesn't matter.
18:30Oh, hey, you need some of that to make more baby food?
18:34Kimberly.
18:35Hi.
18:36Did you see that as a bit of a shock with your Stilton cheese?
18:39Believe it or not, when I was 18 years old,
18:41I met a French guy, spent my summers in France,
18:44and I ate that kind of cheese every day.
18:46What was your French boyfriend's name at the time?
18:49Oh, God, so Julien.
18:50Julien.
18:51Julien, yes.
18:52And was it Julien who introduced you first to Stilton?
18:54Yes.
18:55I love my French cheese.
18:56The stinkier, the better.
18:57I love that.
18:58But I think it might actually go well with my mashed potatoes.
19:01So what's the dish?
19:03I am making an aged duck breast with a blueberry orange sauce.
19:07So duck, how's that cooked?
19:09You know, it's hard with it aged.
19:10It has such a different texture.
19:12But it's super firm, isn't it?
19:13Yeah.
19:14But do not underestimate the time that duck needs to rest, please.
19:16Yes?
19:19Boomer's in the house.
19:21We're doing it.
19:22Let's go, let's go.
19:23Let's go, let's go.
19:24Hello, Chef Ramsay.
19:25What is the dish?
19:26I'm making an aged New York strip and cauliflower
19:29puree with aged pecorino cheese.
19:31Love that.
19:32And I'm doing arugula salad with aged balsamic,
19:34which is delicious.
19:35Right.
19:36And a red wine reduction, which is going to be with mushrooms.
19:39It's just a little acid.
19:40I don't know.
19:41Right.
19:42Well, normally when you put a little bit of butter in there,
19:43it just softens the acid.
19:44Absolutely.
19:45Just don't leave that steak in there too long, please.
19:46Yes, sir.
19:47Thank you, Chef.
19:4850 gone.
19:49We're down to our last 10 minutes, guys.
19:5110 minutes.
19:52Damn it.
19:54God, it goes fast.
19:55How are you guys doing back there?
19:56We're doing great.
19:57OK.
19:58You guys doing OK?
19:59Doing great.
20:00Sunshine from Gen X, she is so far behind right now.
20:04Honestly, with 20 minutes left, she
20:06hasn't even had her steak in.
20:07Even the pan wasn't hot enough.
20:09I think the additional aged ingredient from Rebecca
20:11has set her back.
20:12She's sort of a little bit in the weeds.
20:15Look at the smoke bellowing out of Sunshine's oven.
20:20Is something on fire in there?
20:22Damn it.
20:24Oh, something's burning.
20:26What is that?
20:27I've rotten.
20:28I've rotten.
20:30Four minutes to go.
20:31Come on.
20:32Let's go.
20:33Four minutes.
20:37Ow, it's hot.
20:38No, it's not.
20:39It's hot.
20:40It's hot.
20:41It's hot.
20:42Ow, it's hot.
20:43And Mert with that dry aged ribeye,
20:45I'm not too sure what he's doing.
20:46He's got a blowtorch.
20:48Has he never heard of a cast iron pan?
20:50Here we go.
20:51Here we go.
20:52It's going.
20:53Look at that.
20:5460 seconds to go.
20:56Taste everything.
20:58Let's go, guys.
20:59Push.
21:00Plate, plate, plate.
21:01Oh my god.
21:02Let's go, Adam.
21:03Start plating.
21:04Good job, Hayley.
21:05Let's go.
21:06Finish line.
21:07Come on.
21:08Let's go, Kame.
21:09Push, guys.
21:10Come on, Gen X.
21:12Keep it going.
21:13Tidy the plates.
21:14Come on, Anna.
21:16Come on, Becca.
21:17Let's go.
21:1910, 9, 8, 7, 6, 5, 4, 3, 2, 1.
21:28That's it.
21:29And stop.
21:30Hands in the air.
21:31Well done.
21:32All right.
21:33Nice job.
21:34Nice job.
21:35Nice job.
21:36Vroom.
21:37Let's go.
21:38Vroom on.
21:39Gen X, baby.
21:40I'm a little worried about my steak.
21:42The extra aged cheese threw me off.
21:44I got thrown a curve ball, so the smoke came out.
21:47Where there's smoke, there's fire, right?
21:49OK.
21:50We did it.
21:51Good job.
21:53I couldn't get a good sear, man.
21:55Really?
21:56What'd you use?
21:57I had to use the, uh, I had to torch it.
21:58My steak is not looking very appetizing to me.
22:00It kind of looks a little gray.
22:02And if you don't pull off a good crust and Gordon, Joe, or Arone rips into that dish,
22:06like, you're going home.
22:07So we're in some deep water.
22:09Oh, bleep.
22:22Tonight, you had to make a delicious MasterChef-worthy dish out of aged ingredients.
22:29Now it's time for us to take a much closer look at your dishes.
22:40Christopher.
22:41Yes, sir.
22:42The puree.
22:43What's in there?
22:44Why is it so lumpy?
22:45There's daikon in it, so I left it a little bit.
22:47I just grated it.
22:48Yeah, that's fine.
22:51Horacio, what is this, the black garlic?
22:53It's a black garlic mayonnaise.
22:55Have you had duck with a mayonnaise-based sauce before?
22:58No.
23:00It's pretty nerve-wracking when you see the judges go around to each of the stations.
23:04Warren, what's the butter on top?
23:06It's just a compound butter with butter and parsley.
23:09They're in 1987.
23:10Hello.
23:11That was my year.
23:13You know they're going to come to you, and they're going to start examining everything that you're doing.
23:18Okay, sunshine.
23:19So something blew up in the oven?
23:21What happened?
23:22The cheese was dripping.
23:24Sometimes I feel like I can read them, and I think I know what they're thinking.
23:28So this is a dry-aged New York strip steak with a brown butter cauliflower puree.
23:33Leaving the side of the steak unrendered like that, is that a strategic decision or an oversight?
23:37It's an oversight.
23:39But they have a pretty good poker face.
23:41Kimberly, were you pleased to see this, Dilton?
23:43I know duck doesn't like to compete with really strong flavors, but with a little salt in the cheese,
23:47I think that added just enough flavor without overpowering the duck.
23:54Hi, Anna. You cooked this in olive oil, correct?
23:56I did. I didn't know any other way to make it moist.
23:59Interesting.
24:04Kamei.
24:05I think it's the ingredients.
24:06I have a dry-aged ribeye that is basted in black garlic butter.
24:12Hi, G.
24:13So, fried rice.
24:15That's the whole meal?
24:17Yes.
24:19Mert, Mert.
24:21The cook on the steak, are you happy with that?
24:23I think it should be seared a little harder.
24:25That's why I tried to get the blowtorch and put a little bit better crust on it.
24:30Did you see blowtorching steaks on TikTok?
24:33I did. I did.
24:35Looking at other Gen Z's dishes, I've seen a lot of creativity.
24:38What's in this mash?
24:40Caramelized onion, pecorino.
24:42I'm hoping that if my dish does not win us the immunity pin, one of their dishes will win.
24:49Fatima, what are your aged ingredients?
24:51I used kimchi and aged salmon to make the meatballs.
24:55I mean, it's daring.
25:00Becca.
25:01Yes.
25:02So, you pivoted and unwrapped the prosciutto and cooked the duck.
25:05Yes.
25:06Are you happy with the cook?
25:07I am.
25:14Some great dishes out there tonight.
25:15And there was a lot of high highlights and then some lowlights, you know what I'm saying?
25:20Good luck, you guys.
25:22Take the wheel, Jesus.
25:25Right, well done, all of you.
25:26Tonight, we'll be tasting the best dish from each generation.
25:30The winning home cook will earn themselves that amazing immunity pin
25:35and keep their entire generation safe from elimination.
25:40But, if you're from one of those other three generations,
25:43sadly, you may have just cooked for the very last time.
25:48Now, Rebecca, please make your way down and hand that immunity pin over.
25:54Thanks, my darling.
25:55Of course.
25:56Yeah, Rebecca.
25:57Go blue, boss.
26:01The first dish we can't wait to taste comes from Gen Z.
26:06It's definitely restaurant worthy.
26:08Please step forward.
26:11Becca.
26:14Yeah, Becca.
26:16This was such a long, chaotic cook.
26:18I had to pivot so many times, and so I'm proud of what I did.
26:22And if my duck is cooked perfectly, I have a real shot at this immunity pin.
26:26Tell us the eight ingredients and describe the dish, please, Becca.
26:29I made a crispy-skinned, dry-aged duck breast topped with aged prosciutto
26:35with cheesy mashed potatoes, sautéed kale with toasted hazelnuts and walnuts,
26:40and a balsamic gastrique.
26:42It looks professionally plated.
26:44The duck needs to be a perfect medium-rare or medium, so nice pink, not too raw.
26:48Tricky, but it looks rendered properly.
26:50Looks good.
26:51Shall we?
26:57Is that what you wanted?
26:58Yeah.
27:04Duck is delicious.
27:05There's a melt-in-the-mouth moment.
27:07This thing's seasoned beautifully, it's crispy, and it just really is good.
27:10That gastrique reduces the richness and the fatty and the game that that duck delivers.
27:14Good job.
27:16You chose to not put tons of salt on top of the duck,
27:19and that prosciutto, once you crisp it up, seasons the duck.
27:22You just hit it on the mark.
27:25The interesting thing is, if you wouldn't have presented this dish,
27:27I certainly would have attributed it to someone in Gen X,
27:30or maybe a baby boomer, because it's a very mature dish.
27:34Everything is seasoned well and in balance.
27:36Brava.
27:40Good job, Becca!
27:41Took me way beyond the years.
27:43That's maturity.
27:45So, now it's time for the millennials.
27:47This dish had sophisticated techniques.
27:50Please come forward.
27:54Ana.
27:58I'm feeling very excited.
28:00I feel like I took some risks.
28:02I really hope I can get my generation the immunity pen and win the challenge.
28:07I made olive oil poached dry-aged snapper
28:11with a chorizo sauce and lemon-scented fregola.
28:15Ana, it's elegant.
28:16We said Russian quality, and you've done that.
28:19Aged fish, it's tough to cook,
28:22and so moisture has been extracted,
28:24and you've added moisture by poaching it in olive oil.
28:27That's what I love, so I can't wait to dig in.
28:32Beautiful.
28:33It's cooked, it's glistening.
28:39Listen, you nailed it.
28:41Just delicious.
28:42The garnish really lifts that fish up.
28:44Great job.
28:46I think, for me, what the magic is this sofrito,
28:48this little aged roasted red pepper sauce.
28:50I just love that.
28:51Good job.
28:53It's so chef-y in so many ways, and quite frankly, delicious.
28:56Thank you so much.
28:57Pretty good job.
29:00Good job.
29:04Okay, it's time for Gen X.
29:06This cook didn't even seem phased by the surprise edition of the Stilton.
29:13Please come forward, Kimberly.
29:16Oh, my God.
29:17Kimberly.
29:19Rebecca tried to pull a trick on me and give me a stinky cheese,
29:23but being Gen X, I was creative, and I'm thinking,
29:27Gen X, we're going to take this all the way to the win.
29:30I made an aged duck breast served with a Stilton chive mashed potato
29:36with a blueberry orange sauce and a prosciutto chip.
29:39Kimberly, it looks good.
29:41I just love the cook and the duck.
29:42This looks delicious.
29:43Really good job.
29:45Let's try it.
29:46So what's this supposed to look like in the middle?
29:49It's supposed to be a medium rare.
29:51Let's see how you did.
29:52Oh, gosh.
29:54Oh, not so bad.
29:57Very good job.
30:05Kimberly, you're a technically sound cook,
30:07and I think you respect the ingredients like nobody else in this kitchen.
30:10Your potatoes are fantastic, and the duck is so beautifully cooked.
30:14Good job.
30:16That marmalade was the highlight of the dish,
30:18because it's super balanced, not too acidic, taste of fruit.
30:22Kimberly, duck is delicious.
30:24I think the mash could have done with a bit more Stilton in there,
30:27but it's accomplished cooking.
30:29A really good job.
30:30Thank you so much.
30:32Good job, Kimberly.
30:34Oh, my gosh, you guys.
30:36Our final dish from the Baby Boomers,
30:40it looks like they had a perfectly cooked protein.
30:43Please make your way down.
30:59Our final top dish from the Baby Boomers,
31:03please make your way down.
31:07Warren, let's go.
31:11Go, Warren!
31:14Okay.
31:15I am amazed.
31:16I'm like, I'm having a senior moment.
31:18This can't be real.
31:19They think that I did a good job.
31:21That's amazing.
31:22I made an aged New York strip,
31:24served on top of a cauliflower puree with aged pecorino cheese
31:29and arugula salad covered with aged balsamic vinaigrette.
31:34Look, the cook on the steak looks amazing.
31:36There's another aged ingredient on there,
31:38which is that random boiled egg.
31:40That's aged because it shows your age.
31:42Who else puts a boiled egg on a steak dish?
31:45Where did that come from?
31:46A flight attendant.
31:50Shall we?
31:51The seasoning and the rub on the steak.
31:53Just salt and pepper.
31:54Just salt and pepper.
32:01Warren, the New York strip is cooked beautifully.
32:03It's pink, it's caramelised, and the puree's delicious.
32:05When you have a puree like that, it doesn't need the butter on top.
32:08So just eliminate one.
32:10But pretty good job.
32:11Thank you, Chef.
32:12Yeah, Warren, this is old school in the best of ways.
32:15I think the aged ingredients are actually the most prevalent
32:19flavour-wise in any of the three standing behind you.
32:22Thank you, Chef.
32:23Thank you, Warren.
32:25Go, Bruma!
32:27Good job!
32:28Go, Bruma!
32:29Good job, good job.
32:30Oh, my God.
32:32Excuse us.
32:35Holy stool, the dish is very mature cooking.
32:39A real restaurant dish.
32:40It was.
32:41Good luck, guys.
32:43Confident? Happy?
32:49Right, all four of you, really nice job.
32:51Definitely the highlights across your generations.
32:54But tonight's best dish goes to...
33:01..Anna. Congratulations.
33:03Yes!
33:04Yeah, Anna!
33:05Yes!
33:07Anna, yes!
33:08All right, Becca, Kimberly and Warren, return to your stations, please.
33:12Good job, everyone.
33:14Anna, we asked for restaurant quality, you delivered in abundance.
33:17And for that, Anna, you win the amazing immunity pin.
33:22Nice job, Anna.
33:23Really well done.
33:24Thank you so much.
33:25Amazing.
33:26I feel so good winning this challenge from my team.
33:29Millennials are safe.
33:31Please take them all and head up to the balcony.
33:33Well done.
33:34Let's go, Millennials!
33:35I took some risks, it paid off,
33:37so it just feels so great to be on that balcony
33:40and be safe from elimination and just finally relax.
33:45OK, now we're going to taste the worst three dishes
33:48from the remaining generations.
33:51The first dish comes from Gen Z.
33:55It looked like a dish we'd see on TikTok,
33:58but unfortunately, it tasted like one too.
34:02Please step forward.
34:05Fatima.
34:09Sorry, Fatima.
34:11It does not feel good being bottom three,
34:14and I'm really praying that the judges like my food
34:17because this is something that I've made before,
34:19and I personally like it, so I hope that they give it a chance.
34:23So I made aged salmon, kimchi fish balls
34:26with spaghetti and mistletoe butter asparagus.
34:30Fatima, unfortunately, it doesn't look very appetizing, OK?
34:33You've got one of the best cuts of salmon,
34:35and I don't think you've done it justice.
34:37Shall we?
34:46Fatima, the spaghetti's cooked nicely,
34:48the seasoning on the actual salmon is good,
34:50but it just doesn't work.
34:52Yeah, but I have to tell you one thing that I appreciate.
34:55You were able to have this salmon still moist,
34:57and I think that right there is a saving grace in this dish.
35:00I think your problem here is, like, as opposed to Anna,
35:03you have to have certain instincts when you approach ingredients,
35:06and, like, an aged salmon is not something
35:08you're going to grind up and make something,
35:10because everything is intensified.
35:12And the problem in here, there's so many flavours,
35:14it's just, like, mass confusion.
35:16Thank you, Fatima.
35:18All right, Fatima.
35:23Head up, girl.
35:26OK, the second home cook in the bottom
35:29is from JenX.
35:32This cook seemed a little bit stunned by the Stilton.
35:36Please come forward.
35:38Sunshine.
35:40All right, girl.
35:41You got this, girl.
35:42Come on, Sunshine.
35:44I went from one of the best dishes last week
35:47to one of the worst this week.
35:49If I can have a Star Trek moment just to beam me up,
35:53this would be the time.
35:54I will be so devastated if this dish sends me home.
35:58I made a dry-aged rib-eye
36:01with a mushroom pecorino gratin
36:04and pan-seared Brussels sprouts with aged pancetta.
36:08Remind us how you incorporated that Stilton
36:11that Rebecca handed out earlier.
36:13I just did a compound butter.
36:15I look at this dish, and it just reminds me
36:17of, like, a really middle-of-the-road steakhouse.
36:20Yes.
36:21And I'm sorry.
36:22And that's a shame, because I know you can cook better than this.
36:24Let's taste it.
36:25Yeah.
36:28Sunshine, with 20 minutes to go,
36:30you hadn't even got your steak on.
36:32The rib-eye is packed with fat, right?
36:34It needs to be rendered.
36:36Yeah?
36:37Let's hope it's not undercooked.
36:53Sunshine, the rib-eye is packed with fat, right?
36:56It needs to be rendered.
36:57Let's hope it's not undercooked.
37:00Unfortunately, that's way too raw.
37:03Yes.
37:04And the white fat inside, nothing has got in there.
37:07So that's a shame.
37:19Sunshine, whatever happened in that oven
37:21rendered this whole gratin like it tastes like butane.
37:24Understood.
37:25And the stilton butter is delicious, actually.
37:28That's the best thing on this plate.
37:30It's all much too heavy.
37:32You have basically undercooked potatoes,
37:34and so a lot of problems with this dish.
37:37The seasoning on the sprouts is delicious.
37:39And then comes the clash, the super-rich, fatty potatoes
37:43with the undercooked rib-eye.
37:45Sunshine, tonight's forecast is a storm brewing.
37:51Great, Sunshine.
37:52Such a shame.
37:53Good job, Sunshine.
37:55All right, so the final dish from the Baby Boomers
37:58sadly lacked harmony.
38:00Please come forward.
38:03Christopher.
38:06What?
38:07Love you, Chris.
38:08Love you, Chris.
38:13I made a steamed aged snapper with aged kimchi puree
38:18and then miso broth.
38:19I mean, quite frankly, this looks like it was
38:21plated at a buffet line.
38:23It just looks so unappealing.
38:24The puree is sopping up all the miso broth,
38:27and it's all kind of just deconstructing
38:29as we're watching it.
38:31Shall we?
38:32What are the aromats in there?
38:34Ginger, scallions, garlic, and the sesame oil.
38:39That's good.
38:41Beautiful.
38:43Exquisite.
38:44Beautiful.
38:51The actual fish is cooked beautifully.
38:53What lets this dish down is the puree.
38:55It doesn't suit the dish.
38:56I love the idea of that miso broth
38:58and some pickling of that daikon on top
39:00would have been absolutely fine.
39:02The fish is actually moist.
39:03It's just this daikon puree is marring
39:06all the beautiful work you've done.
39:09Thank you, Christopher.
39:11You know what I mean?
39:12Good job, Chris.
39:13That's a way to say it.
39:14Because you know it has the potential.
39:16There's a lot of good compliments, though.
39:21Fatima, Sunshine, and Christopher,
39:22we have a very tough decision to make.
39:24Please excuse us.
39:28I messed up every part of my dish,
39:30so I'm most likely going to go home.
39:32Well, hopefully I saved you.
39:33No.
39:36Fatima.
39:38It was all the wrong things going on.
39:40The salmon cake was actually moist, had good seasoning.
39:42Yeah.
39:43But just a big misuse of a beautiful aged dry salmon.
39:47Yeah.
39:48Right?
39:49Sunshine.
39:50That whole dish just lacked balance.
39:52Yeah.
39:53The steak was undercooked.
39:54The potatoes were full of grease.
39:56And then the seasoning of the sprouts was good.
39:58Yeah.
39:59Christopher was halfway there.
40:01That fish was deliciously cooked.
40:03Like miso broth.
40:04Such a shame.
40:05Yeah.
40:07It's quite so rough, always.
40:11Yeah.
40:15Fatima, Sunshine, and Christopher,
40:19after discussing all three of your dishes at length,
40:23the home cook leaving MasterChef tonight is...
40:32..Sunshine.
40:36Fatima, Christopher, say goodbye to Sunshine
40:38and head back to your stations, please.
40:41Oh, Sunshine, I'm shocked.
40:44I loved what you stood for coming into this competition.
40:48And if there's one thing we'll remember you for,
40:50it's the spirit, the positivity.
40:53Promise me you're going to continue cooking.
40:55Absolutely.
40:56Good.
40:57Please place your apron on top of your bench
40:59and make your way out.
41:00Thank you, Sunshine.
41:02We love you, Sunshine.
41:03We love you, Sunshine.
41:06I second-guessed myself tonight.
41:08I had a curveball thrown.
41:10I hesitated.
41:11And that's not what it takes to stay here.
41:15Love you, girl.
41:16It's a ton of pressure.
41:18You have no idea until you're here
41:21exactly how difficult this road is.
41:23So I am proud of myself.
41:25I made it to MasterChef.
41:26That's an accomplishment.
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