- 5/24/2025
MasterChef (US) Season 14 Episode 10
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00:01Previously on MasterChef Generations.
00:02Under that box are ingredients from your childhood.
00:05Cheese whiz!
00:06Christopher, now you've got a Kerpel Gen Z box.
00:09Tough blow there.
00:10I love it!
00:11Arthur, a bit of an epic fail.
00:14Mert, it's a sloppy, messy, dirty plate.
00:17All right, Christopher, unfortunately, we can't eat
00:18that.
00:19It's raw.
00:20Say goodbye.
00:23Love you all.
00:24Michael, I think you kind of put yourself at another level
00:26in the competition.
00:26Congratulations, Michael.
00:29This is my first time in the top.
00:30I'm just so proud right now.
00:32Tonight, on MasterChef Generations,
00:34please welcome the reigning winner of MasterChef,
00:36Grant Gillan.
00:38A very special guest brings a refreshing hero ingredient.
00:42Tonight, you must use beer.
00:43Yeah.
00:44Bottoms up, Er.
00:45But as Michael's advantage shuts down the party.
00:47Stop the clock!
00:49Michael just launched a full attack.
00:50Jeez, man.
00:52There is no time to kick back and relax.
00:53Where's the beer going to come into the equation?
00:55I'm going for the mango wheat.
00:56I don't know what it tastes like.
00:58I can't taste any beer in there.
00:59Complete disaster.
01:00What is he doing?
01:17Top 14.
01:18Top 14, yes.
01:19Come on, top 14.
01:21Amazing.
01:22Tonight, it's going to be a very exciting challenge.
01:23Big time, up time.
01:26All right, let's go, let's go, let's go!
01:28Woo!
01:29Woo!
01:30Welcome back, guys.
01:32Beautiful day to cook.
01:33Let's go.
01:34Oh!
01:35That is my kind of party.
01:37It's a day of beer.
01:38My favorite beer.
01:39Gen X, let's go.
01:41Bringing it.
01:42The Oktoberfest, all I see is beer.
01:44Looks like there's going to be a party here.
01:46All right, happy hour.
01:47Oh, man.
01:48I really wish that I could celebrate,
01:50but I've been on the bottom the last two challenges,
01:52and I can't afford to have that happen again.
01:54Hello, everyone.
01:55Welcome back.
01:57Feeling good?
01:58Yeah.
01:59Now, tonight, as you probably guessed,
02:01you must use a very special ingredient in all your dishes.
02:06Beer.
02:07Woo!
02:09And not just any beer.
02:10It is Blue Moon, an American classic.
02:14I am in my element.
02:15Beer is something that I love drinking on a boat.
02:18So the frat boy is coming out.
02:20I'm ready to stir it up a little bit.
02:21I'm ready to have some fun.
02:23Now, think about it.
02:24You could use the flagship beer,
02:25Belgium White, Belgium-style wheat ale.
02:28Or you could go with that delicious mango wheat
02:31or Blue Moon Light.
02:32Three amazing options.
02:35OK, you'll have just 45 minutes
02:38to make us your Blue Moon infused dish.
02:41We want to see dishes that are Michelin star quality.
02:44Especially because for tonight's challenge,
02:47we have got a very special guest
02:49that all of you need to impress.
02:52This person is a beer expert.
02:54And someone who's been exactly where all of you are right now.
03:00Please welcome the reigning winner
03:02of MasterChef United Tastes of America,
03:07Grant Gillen.
03:09Woo!
03:11All right!
03:12Woo!
03:13Woo!
03:16Grant is here.
03:18I think him and I are very similar.
03:20He's from the Midwest.
03:21I'm from the Midwest.
03:23He's also a millennial.
03:24And I'm very, very happy to see him live in the kitchen today.
03:28Man, what a pleasure.
03:29It's great to be back.
03:30Welcome back, bud.
03:32We have missed you.
03:33Well, thank you.
03:34I've missed you as well.
03:35And Grant, I mean, you are a beer expert.
03:38In fact, you used that expertise to help win MasterChef.
03:40You had that beer across two dishes.
03:42You know, my finale dishes, absolutely.
03:43I had the beer braised fennel in my entree
03:46and then into that chocolate stout cake.
03:48So good.
03:49Give us an insight to the new world of Grant.
03:53Yeah, absolutely.
03:54So I've had the opportunity to work in several restaurants
03:56and host several successful pop-ups in my hometown
03:59and across the city of Des Moines
04:01to learn as much as I can about this industry,
04:03even after being the MasterChef champ,
04:05because it means so much to me.
04:06Awesome.
04:07That's awesome.
04:08Now, these contestants and I are using that delicious,
04:11fragrant Blue Moon.
04:13What kind of advice would you give them?
04:15Make sure you taste it.
04:16Make sure you know exactly what you're working with.
04:18Make sure that all the ingredients that you're using,
04:20they make sense.
04:21And you can execute to the absolute highest ability
04:23possible.
04:24Love that.
04:25Now, Michael.
04:26Yes, Chef.
04:27In addition to immunity tonight, you
04:28have that special advantage.
04:29Listen carefully.
04:31You get to choose one home cook from any generation
04:36but yours, who also will have immunity tonight.
04:43Wow.
04:45Why you do this to us, Chef?
04:47Wow.
04:48Now, you will pull someone 2 thirds of the way
04:52through tonight's cook.
04:54Me.
04:55Michael, now is the perfect time to think strategically.
04:59Do you pull out someone you think is a weak cook
05:02so you could pick them off later in the competition?
05:05Or, Michael, do you pick off your strongest competition
05:09and potentially sabotage an entire generation?
05:12Wow.
05:13Hmm.
05:14Some generations have strong players
05:16that end up saving the team, like Rebecca.
05:18When the Boomers look at Gen Z, they still
05:20have five people on their team.
05:22So I got to think smart.
05:23Now, whoever cooks the best Blue Moon infused dish
05:28will win the immunity pin.
05:31Woo!
05:33You'll be safe from elimination and earn
05:36a game-changing advantage in the next challenge.
05:40But whoever cooks the worst dish will be eliminated.
05:46Right.
05:47Everybody ready?
05:48Yes, Chef.
05:49Your 45 minutes start now.
05:58I need beer.
05:59I need beer.
06:01Oh.
06:02OK, this is, yeah.
06:03Yeah, yeah, yeah.
06:04This is going to be good.
06:05This challenge is intimidating for religious reasons.
06:07I've never had beer before.
06:09I don't plan to ever have alcohol.
06:11And not being familiar with an ingredient you're cooking with
06:14is always a challenge.
06:15But I still want to prove that I can still
06:17be a strong competitor, regardless
06:19of what the ingredient is.
06:20Go, go, go, go, go.
06:21I need what else I need.
06:25Watch out.
06:26Careful.
06:29I'm making a beer poached shrimp
06:31with a beer orange glaze on a bed of brown butter beer rice.
06:36Beautiful, beautiful.
06:37Nice.
06:38Michael, watch them very carefully, OK?
06:39Yes, absolutely.
06:40Yes, Chef.
06:41Walk up and down.
06:42Start studying those dishes.
06:46OK, if I forgot something, I'll come back.
06:50What?
06:51What am I doing?
06:52Oh, I don't know where I am.
06:53What am I doing?
06:54I'm at your station.
06:55Rebecca, it's all good.
06:56You can pop in with the Gen Z's.
06:58There's only four decades between you.
07:01Adam, what are you making?
07:02I'm doing a crispy chicken thigh beer pan sauce.
07:05I'm going to attempt to make beer bread.
07:07And then a citrusy slaw.
07:13Woo.
07:14It's a party in here.
07:16Super exciting night.
07:17So many different ways we can go with blue moon beer, right?
07:20Yeah, I think they have a chance to really utilize
07:22that flagship beer with that coriander
07:24and that Valencia orange peel in there.
07:26A lot of really great flavors.
07:29This thing screams to me a crispy fish and chip batter
07:32with that light blue moon.
07:33What I would do is I would go with a Jamaican curry
07:36with mangoes, blue moon, and have a lot of spice
07:39and a lot of flavor there.
07:40Going to get that reducing.
07:42So a big flaw today is going to be who doesn't burn
07:44the alcohol out of the beer.
07:45You want all the other things from a beer except the alcohol.
07:48Absolutely.
07:49And I think they have to make sure that they're tasting,
07:51especially if you're reducing something.
07:53Let's see what's going on down here.
07:56Oh, that smells good.
08:01Going good, boomers?
08:02I feel great.
08:03I feel confident.
08:04I'm making grilled shrimp marinated in beer.
08:07The race is on.
08:09That is only three boomers, so we have to be on it now.
08:12OK, that could be good.
08:1610 minutes gone, 35 minutes remaining.
08:20Let's go, guys.
08:27That is so good.
08:28It's 5 o'clock somewhere, so it's definitely
08:30beer o'clock in here.
08:32I love beer.
08:33If I can play cornhole, drink beer, and cook on MasterChef,
08:35that would be a top tier best day of my life.
08:40OK, good, good, good.
08:44Hi.
08:45Right, Fatima.
08:46Tell us, what are you doing?
08:47So I'm making barbecue chicken.
08:49I'm going to be making barbecue sauce as well,
08:51and I'll be putting the beer inside the barbecue sauce
08:55and smashed potatoes with a celery salad.
08:58OK, have you made a barbecue sauce before going out with beer?
09:00Absolutely, and I think it goes really well.
09:02Now, what are you going to be doing to incorporate that?
09:04I'm going to hope that the beer gives my barbecue sauce
09:06some sort of, like, sweet syrup.
09:07So I'm going for the mango wheat.
09:09I don't drink beers.
09:10I've never drank it before.
09:11I don't know what it tastes like.
09:12And maybe rely on one of your fellow Gen Zs to help taste that.
09:15I can taste it for you, Fatima.
09:16Adam has never said no to a little mouthful of beer.
09:19Right, you're up against it time-wise.
09:21Make sure that drum chicken is cooked beautifully, OK?
09:23And you've got 33 minutes to go.
09:25Yes.
09:26It's got a lot going on here.
09:28So this is going to be the most difficult challenge for me
09:30because, religiously, I do not drink anything that has alcohol in it.
09:34And I'm expected to make a MasterChef-worthy dish with this.
09:39I'm not very close with Michael, but I really need that immunity.
09:43And I hope that I survive this one.
09:45Can we drink a beer now?
09:47Yeah, baby!
09:49Arthur, so what do you got?
09:51I'm doing a cod that's going to be braised in some of the beer.
09:55I'm also going to braise some rainbow kale in the beer.
09:58And then a beer beurre blanc sauce.
10:00Which one did you decide to use, the flagship beer?
10:03Yes, I'm using the Belgian white.
10:04So wait, you're going to braise the cod in the beer?
10:07I wouldn't.
10:08No?
10:09No.
10:10You know what I would do?
10:11I'd get a nice hot pan, get some olive oil, and then pan fry it.
10:13You know, I'm trying not to overcomplicate things,
10:15but the whole plan hasn't really necessarily come together yet.
10:17I'm not kidding, Arthur.
10:18You need to look into your own soul at this point and be like,
10:21what's authentic to me?
10:22Because you're a smart guy.
10:23I think you can cook.
10:25So if you want to really have a place in this competition,
10:27I want to see some more truth from you.
10:29All those elements need to be 100% on point.
10:32Good luck.
10:34Got to get going, Arthur.
10:35I haven't really cooked with beer before,
10:37and now I'm a little bit behind.
10:39I keep getting outcooked, so I need to figure out a way
10:41to just stay in the competition.
10:43So I'm feeling a lot of pressure today.
10:58This, this, this.
11:01Here we go.
11:02That was the cookie.
11:06Guys, 15 minutes gone, 30 minutes remaining in this beer challenge.
11:13Hey, let's go, Adam.
11:14It's beer o'clock right now.
11:15Yeah.
11:16Bottoms up, or?
11:17Let's go.
11:18Wow.
11:19Mm.
11:20Nice.
11:21Woo!
11:22Michael, in 15 minutes, you'll get to choose someone
11:24not from your generation to join you on the balcony,
11:27saving them from elimination tonight.
11:29Yes, chef.
11:30Let's go, guys.
11:33Adam.
11:34Yes, sir, yes, sir.
11:35Tell us about the dish.
11:36What are you doing?
11:37Yeah, so I'm doing a crispy chicken thigh
11:38with a beer pan sauce.
11:39I'm doing a citrusy apple slaw,
11:42and then I'm doing fresh-baked beer bread.
11:44Beer bread.
11:45Yes, sir.
11:46And then I'm also reducing this down.
11:47I'm going to make a, like, a sweet, like,
11:49honey beer compound butter that can be smeared on the beer bread.
11:52I love this idea, by the way.
11:53I think it sounds wonderful.
11:54Make sure you're tasting the whole time.
11:56If that gets too reduced, if it's too bitter,
11:58think of the things that can help interact with the bitterness
12:00and take that away.
12:01A little sweetness, a little acidity.
12:02Where is the bread, by the way?
12:03It's in the oven.
12:04Man.
12:05There's no stopping you, is there?
12:06It was the first day I got in, so.
12:07Right.
12:08Don't drink too much, kid.
12:09You're sweating.
12:10Yes?
12:11Please.
12:12Dang, this is hard.
12:15Oh, that's really good.
12:16OK.
12:17I don't usually cook with alcohol.
12:18I'm mostly drinking it.
12:21I'm going to make a grilled chicken breast with a mango
12:25beer, pineapple salsa.
12:27Should be really flavorful today.
12:31Here we go.
12:33Hello, Daniela.
12:34Hello, Chef.
12:35All right, so give us the title of your dish.
12:36So I'm doing a little bit of a play on camarones a la Diabla,
12:40which is deviled shrimp.
12:41I'm going to poach my shrimp in beer that I've seasoned
12:45and infused with some of the Valencia oranges
12:48that I toasted over the fire.
12:49Added some shallots, some garlic, and that'll be served
12:52with some beer-infused jasmine rice.
12:55You're going to poach shrimp in beer.
12:56OK.
12:57Yes, sir.
12:58You've got to be careful because the shrimp, if they overcook,
13:00have to be, can get hard.
13:01Rubbery.
13:02We really want the shrimp to be, like, crunchy and fresh,
13:04so you've got to put them in ice afterwards.
13:06Yes, Chef.
13:07All right, Daniela, good luck.
13:08Thank you very much.
13:09Thank you, guys.
13:13Good.
13:16That's done.
13:17All right, millennials.
13:18Millennial singular, G.
13:22That is such good beer.
13:23I am not excited about this challenge at all
13:27because we are the only two people representing millennials.
13:30So unless we get that immunity pin,
13:33one of us will be in the bottom.
13:34And so the stakes are really high.
13:37Kamay.
13:38Yes, Chef.
13:39Tell me about the dish.
13:40What are you doing?
13:41I am making a dry-rubbed pork chop,
13:43a blackberry reduction sauce, and a poblano,
13:46corn, and zucchini succotash.
13:48Wow.
13:49That's a lot of great flavor.
13:50And the idea, the inspiration comes from where?
13:52The idea comes from the beer, actually.
13:55When I think of blue moon, I think of summer.
13:57And I definitely thought, hey, why not a grill?
14:01Mm-hmm.
14:02I'm more concerned now that the pork is not even in the pan.
14:05It's going in right now, Chef.
14:06Get that seasoned and get that thing cooking.
14:08What's the rub?
14:09The rub is Spanish paprika, cumin powder, coriander,
14:12a little bit of granulated garlic,
14:14and a little ancho chili powder.
14:17So that coriander is already matching in with that original staple blue moon.
14:20Yeah, exactly.
14:21Super smart to incorporate it that way.
14:23I love that.
14:25As a fellow millennial, you know, don't let us down, right?
14:27Here, I got you.
14:28Hey.
14:29Please get that pork on.
14:30Good luck.
14:31Yes, right now.
14:32Millennials, it smells amazing.
14:33Thanks.
14:36Hello.
14:37Hi, Chef.
14:38Your face lit up when Graham walked in.
14:40Yeah, you're my fellow Midwesterner.
14:42Thank you for bringing it home.
14:43Hey, we got to stick together, right?
14:45Absolutely.
14:46I'm from Milwaukee, Wisconsin, originally.
14:48And it's really just fantastic to have you right here
14:50in the kitchen with us.
14:51Well, that's awesome.
14:52Now, where's the beer going to come into the equation
14:54in your dish today?
14:55So I've got two beers that I'm working with today.
14:57I'm doing a play on fish and chips right over there.
14:59So I'm going to be frying the cod in blue moon light.
15:02And then I'm also doing this really yummy chutney
15:05that I've just made.
15:06That's delicious, that chutney.
15:08And what beer did you put in that?
15:09The Belgian white.
15:10And then I've got some coriander in there.
15:11But I just wanted to play on the flavors of the beer.
15:13Love that.
15:14Don't leave it too long to get this on.
15:15Yes.
15:16I'm just on it right now.
15:17It's a robust fish, OK?
15:18Yes, Chef.
15:19Sounds delicious.
15:21Elevate this dish, OK?
15:22Get an immunity pin for you and your team.
15:23Absolutely.
15:24I'm on it.
15:25The very best of luck.
15:27Let's go.
15:29All right.
15:31Hello, Rebecca.
15:32How are you?
15:33How are you doing?
15:34So what do we have here?
15:35We have a snapper punta nesca with a creamy polenta.
15:38How are you going to cook the snapper?
15:40I'm going to poach it in the beer here.
15:42Now, what's the downside of poaching fish?
15:44You have no texture.
15:45OK.
15:46And you're just going to have the flavor, which is fine,
15:48but risky.
15:49OK.
15:50I don't know if I want to be risky.
15:51And what's up with all the shellfish here?
15:53Actually, I would like to finish this
15:54with a little bit of shellfish to just kind of add
15:57that little bit of extra sea flavor to it.
16:00Are you going to put the whole plantain mussels in?
16:02I was thinking about putting the whole pieces in.
16:04Yeah.
16:05Good luck.
16:07Rebecca's always rocking it out.
16:08I don't know who I would choose if I were Michael right now.
16:11There's a lot of really tough people in this game.
16:13I would love it if Michael picked me for immunity.
16:15But at the same time, I've saved my generation
16:17of boomers before.
16:19Picking me means another boomer could end up in the bottom.
16:22And that would really devastate our team.
16:25Aye, aye, aye.
16:26So I've got to get moving.
16:29How are you doing, Becca?
16:30Good.
16:31Matt, how are you feeling?
16:32I'm feeling pretty good.
16:33So I'm trying to make a kind of a mango guacamole type thing
16:37to kind of put on top of the fish tacos I'm making.
16:39I'm using snapper with the butter lettuce as a shell.
16:42Where all is the beer going to be?
16:43I'm reducing the mango beer to go with the mango slaw.
16:45And then the beer is also going to be in the batter.
16:48So taste that as you go.
16:49Make sure they're nicely seasoned as well.
16:50Yep.
16:51So it's seasoned, dredged in the flour.
16:52Of course.
16:53They come out of the fryer.
16:54As it's hot, season again.
16:55And that seasoning sticks to it, OK?
16:56Perfect.
16:57Good luck.
16:59Beautiful.
17:00Go, millennials.
17:01You feeling good, G?
17:02I love this challenge.
17:05Whee.
17:07Michael, young man, how are you feeling?
17:09Good.
17:10There's a lot going on here.
17:11What are you thinking?
17:12Well, I mean, I'm trying to think strategically here.
17:14And I think I want to pull the best cook.
17:15Which ones are the standout dishes for you?
17:16Well, I think Becca's doing something nice, as always.
17:19But Adam over here, when he's got a bread going,
17:22it's really tough.
17:23That's a tough one.
17:24But more importantly, more of this from you, by the way.
17:26You just cooked your best dish of the entire season so far.
17:29Thank you, chef.
17:30OK, great job.
17:32Well done.
17:36Oh, my gosh.
17:37That will never get old.
17:39That will never get old.
17:41Talking to Gordon Ramsay.
17:48My tomato just exploded all over my face.
17:51Oh, jeez, Louise.
17:53Wow, what a start.
17:55Adam's dish from Gen Z sounds delicious.
17:58The big idea is this beautiful crispy chicken thigh.
18:01But on top of that, he's baking this incredible beer bread.
18:04In 45 minutes?
18:05How do you do that?
18:06If we can pull that off.
18:07That's a showstopper.
18:08Let's hope it all comes together.
18:09Absolutely.
18:10So Jeet from the Millennials is doing a beer batter fish.
18:14There we go.
18:15She's also making a beautiful blue moon chutney.
18:18This thing is spicy, fragrant, delicious.
18:20I think that a beer as a cooking liquid
18:22works really well in the Indian vernacular,
18:24especially with all the heavy spices they use.
18:26She reduces that beer enough so she gets some strength
18:28in that chutney.
18:30Not too much.
18:31Keep the heat down.
18:33So Daniela from Gen X basically is
18:35doing a shrimp and rice dish.
18:37She's going to cook it slowly in one of the beers.
18:39It has all the makings for a very delicious dish,
18:41as long as she doesn't overcook the shrimp and make it rubbery.
18:48OK, let's get this.
18:50Just please.
18:52That's good.
18:55Stop the clock.
18:56Everybody, look up, please.
18:59Right.
19:00Michael, the moment of truth has arrived.
19:02Yes, chef.
19:03Who are you taking out of the cook tonight?
19:06Up to the safety of the balcony, please.
19:09Me.
19:10Oh, right here, right here.
19:11It's me.
19:12Dude.
19:13Stop the clock.
19:25Right.
19:26Michael, the moment of truth has arrived.
19:28Yes, chef.
19:29Who are you taking out of the cook tonight?
19:32Up to the safety of the balcony, please.
19:34I got to target the strongest competition right now.
19:36Sure.
19:37And right now, I think Adam is on route
19:39to making a winning dish that could possibly
19:41save his entire team.
19:42So I'm going to bring him up here.
19:43Adam from Generation Z.
19:47Adam, that means you are safe from elimination tonight.
19:51Make your way up to the balcony.
19:53Start the clock, please.
19:5415 minutes to go.
19:56Wow.
19:57No hard feelings at all.
19:59Everything was going way too smooth.
20:01It was going so smooth.
20:02I was like, he's about to knock this out the freaking park.
20:05Wow, what a choice by Michael, by the way.
20:07He's launched a full attack on Gen Z.
20:10All right, here we go.
20:12OK, keep cooking it down.
20:14Let's get this.
20:16Hey, the beer's missing you down here, by the way.
20:21All right, let's see here.
20:25Perfect.
20:26I need a strainer.
20:31Hey, guys.
20:32Hey, Warren, what's going on?
20:33Talk to us, buddy.
20:34Everything's going on.
20:35I can see you have a lot of things going on.
20:37I got a lot of things going on.
20:38So I'm going to do pan fried shrimp, which
20:40is being marinated with some beer.
20:42Some braised radicchio.
20:43And an on dog.
20:44There's some potatoes in the oven.
20:46I'm doing polenta.
20:47I got the mango wheat beer that I'm going
20:49to reduce to a nice beurre blanc.
20:51So I'm really going outside of box.
20:52All right, this is like the most complex dish
20:54I've seen you cook yet.
20:55Make sure it makes sense.
20:56Yeah, it will.
20:57Yeah.
20:58All right, good luck.
20:59All right, gentlemen, thank you.
21:00Babysit.
21:01It's looking good.
21:02Got a couple minutes on that.
21:05Let that fry.
21:09We are down to our last 10 minutes.
21:11Mark, here you go.
21:12Mark, Mark.
21:15Yeah, that's really good.
21:18Fatima, how's it going?
21:20I'm struggling.
21:21So I'm having issues with the sauce.
21:23I've never made barbecue sauce, but I've seen barbecue sauce.
21:26And it's usually very liquidy.
21:28But my sauce is just so thick.
21:31No, it does not look right.
21:33But I don't have time.
21:35So I'm just going to leave it this way.
21:37And I hope that it tastes good.
21:41OK.
21:42Focus.
21:44Damn it.
21:46Ah, fish is destroyed on the backside.
21:49Disaster today.
21:50Just complete disaster.
21:52And I'm going to try to get another one going.
21:55But I doubt I'm going to have time to get it done.
21:57Damn.
21:58Look at that.
21:59Arthur's starting his fish again.
22:01Oh, boy.
22:02What is he doing?
22:03How you doing, buddy?
22:04Not good.
22:05Yeah, you are.
22:06You're doing great.
22:09Ooh, that's hot.
22:10Warren is doing a bunch of different things.
22:12He's making pan-roasted potatoes.
22:14He's making a polenta.
22:16He's braising and roasting endives and radicchio
22:20with a mango beer for blanc and sauteed shrimp on top.
22:24Wow.
22:25He can't help himself, that guy, can he?
22:26Too much.
22:27Look, Fatima's going to be smoking that chicken drum
22:29as well now.
22:30Oh, is she?
22:31A lot of action going there.
22:32So Fatima's doing this barbecue chicken
22:33with the smashed potatoes and the mango beer barbecue sauce.
22:35This barbecue sauce, I mean, I don't know.
22:38It does not look appetizing.
22:40Murray, how you feeling?
22:41Your fish looks nice.
22:42Fish is good.
22:43Oh, let's go.
22:44Oh, that's perfect.
22:45Look at that.
22:46It looks great.
22:47Two minutes remaining.
22:49Let's go.
22:50Let's go.
22:51Let's go.
22:52Let's put our plate together, guys.
22:53Sheesh, man.
22:54Sheesh, man.
22:55Oh, my gosh.
22:56Two minutes to go.
22:57Time just gets away from me, and my shrimp
22:59are still not fully cooked.
23:01Come on, Daniela.
23:03Let's go.
23:04One minute remaining.
23:06Come on, guys.
23:07Ready.
23:08I think that's it.
23:09Careful.
23:10Come on, Kamei.
23:11Finish your touches.
23:12Yes, yes, yes.
23:13Gee, how's the fish? Good?
23:14Good.
23:15I think the fish is good.
23:16Good, good, good.
23:17There it is.
23:18Let's go, Arthur.
23:19Dude.
23:20Oh, boy.
23:21Let's go.
23:22Let's go, guys.
23:23Come on.
23:24Here we go.
23:25Come on, guys.
23:265, 4, 3, 2, 1.
23:31That's it.
23:32It's in the air.
23:33Good job.
23:34Good job, millennials.
23:35Good job.
23:36Oh, my God.
23:39OK.
23:40Wow.
23:41Oh, my God.
23:42That was exciting.
23:43That was exciting.
23:44Oh, my God.
23:45That was exciting.
23:46Good job, Gen Z.
23:47How do they look?
23:48It looks really good.
23:49I had bigger plans for this, but it just got away from me.
23:55And I hope that the fish is cooked through.
23:57I was in the bottom three in the last two challenges,
23:59so if I'm at the bottom again, it's pretty much adios for Arturo.
24:14Tonight's challenge was to really highlight that beautiful beer across the dish.
24:18Remember, one of you will win immunity and gain a big advantage in the next challenge
24:25and also save your entire generation from elimination as well.
24:30Sadly, one of you will have just cooked for the very last time inside the MasterChef kitchen.
24:35Now, time for us to take one final look at all your dishes.
24:48Right.
24:49Warren, you've got potato and polenta, so two starches.
24:53Why?
24:54Everything just looks so good.
24:55I couldn't resist.
24:56You have endives and radicchio.
24:58Bitter, bitter.
24:59Like you're doubling things up.
25:00There's a lot going on there, Warren.
25:05Rebecca, tell us a little bit about the dish what you got here.
25:07So, this is a snapper punta nesca.
25:10Did you put the liquor from the clams into this sauce?
25:13I did.
25:14Tristine.
25:16Thank you very much.
25:17She is ridiculously good.
25:19In true MasterChef form, the judges are looking at every detail with laser vision.
25:25They are stone cold, and it's really intense.
25:29They don't miss anything.
25:31Hi, judges.
25:32What fish is it?
25:33Cod.
25:34Only cooked on one side.
25:35Is that intentional?
25:36I seared it on one side, and then I put it in the oven.
25:39OK.
25:42Daniela.
25:43Yes, sir?
25:44It's a very simple dish.
25:45You want it to be that simple?
25:46I did, sir.
25:47OK.
25:50Camille.
25:51Yes, sir?
25:52Are you happy with the cook on the corn?
25:54I wanted the corn to still have a pop.
25:57The sauce?
25:58It is a blackberry blue moon Belgian white with some lime.
26:04Hello, chefs.
26:05Hello.
26:06Hi, Joe.
26:07You've got beer in the chutney, right?
26:08Yes.
26:09Are you happy with the plating?
26:10I was going for a play on fish and chips, pub style.
26:16Thank you, chef.
26:20Mert.
26:21It looks really good.
26:24Jen's here.
26:25We're on a mission.
26:26We're trying to keep five strong and show how resilient we actually are.
26:28Yeah, very nice.
26:31Interesting.
26:35Mert, walk me through where you incorporated the beer.
26:37I used the Belgian white for the actual batter itself,
26:41and then I made a chipotle mango wheat cabbage slaw to go in there to give it a little more crunch.
26:49Okay, Fatima.
26:50How did you cook the chicken?
26:51I started it in the pan, and then I put it in the oven.
26:53How long did it stay in the oven, curiously?
26:55Maybe like six minutes.
26:57Interesting.
26:58The salad is not dressed?
26:59I usually like my salad, like, undressed.
27:02How do you think we like our salads?
27:04Dressed.
27:11Guys, some fascinating dishes there, right?
27:17You in agreement?
27:18Yep.
27:20Okay, there was at least one dish from each generation that really blew us away.
27:27The first dish comes from Jen's Z.
27:30Please come forward, Mert.
27:37From the bottom to the top, baby.
27:39Let's go.
27:40All right, Mert.
27:41I'm surprised, Mert.
27:43Yeah, I've never been up here before.
27:45We are happy for you.
27:47Enjoy this moment.
27:48Tell us what the dish is, please.
27:49I made lettuce wrap, beer-battered fish tacos
27:52using the Belgian white for my beer batter
27:55and the mango wheat beer for my mango slaw.
27:58And it has a mango guacamole on top.
28:01Visually, it looks beautiful.
28:03I'm more impressed just with the crispness of that batter.
28:06And it looks wholesome.
28:17I really enjoy this dish.
28:19A touch more acidity on there would definitely bring that guacamole out just a little bit more.
28:24I think the ways you incorporated the beer here were really smart.
28:27Yeah, I mean, you fried the fish perfectly.
28:30But don't be scared to salt that fish before frying it.
28:33You'll get an even crispier batter.
28:34Okay.
28:35Good job.
28:37Something to be proud of.
28:38Good job.
28:42The second dish that we're highlighting tonight is from my generation, the millennials.
28:46Please come forward, Kamei.
28:51I got this.
28:52I got this.
28:53Good job, Kamei.
28:54Good job, girl.
28:57I have a spice-rubbed pork chop with a grilled corn and poblano succotash
29:03and a Belgian white blackberry sauce.
29:07Visually, it's attractive because everything just pops.
29:10A really nice celebration, pork chop and beer.
29:13So, how long did you cook the pork chop for?
29:16I believe eight to ten minutes.
29:20Nice.
29:21Looks good.
29:22Yeah, it's beautifully done.
29:23Thank you, chef.
29:24Remind me again of the spices.
29:26Ancho chili powder, Spanish paprika, cumin, coriander, salt and pepper, lime zest on top.
29:36That little reduction of gastrique is delicious.
29:39The flavors of that beer, the blackberry, very smart.
29:42I love the acidity and that sort of wheat, hoppy effect it has.
29:46Well done.
29:47Thank you, chef.
29:48That pork could not be cooked more perfectly, in my opinion.
29:51Overall, very, very nice dish.
29:52Thank you so much.
29:53I appreciate something that you didn't do, actually.
29:55You didn't put cream in the succotash.
29:57You kept it light and fresh because everything else has very rich flavors to it
30:01and the beer really came through in the sauce.
30:03Thank you, chef.
30:04Great job.
30:05Thank you all.
30:06Really good.
30:08All right, so the dish that really impressed us from Gen X featured some refined plating.
30:14Please come forward, Arthur.
30:21I'm a top dish, finally.
30:23I have it.
30:24I have it in me.
30:25The judges helped me get out of my own head, and I couldn't be more proud right now.
30:29Hi, guys.
30:30Hi, Arthur.
30:32I made a pan-seared cod with rainbow kale braised in blue moon Belgian white.
30:37This is elegance.
30:38I love the idea of the rainbow chard cooking in that beer.
30:42Well done.
30:43Thank you, chef.
30:44Shall we?
30:45Let's try it.
30:54Arthur, this rainbow chard is out of this world.
30:56I got the coriander that came through.
30:58I got that orange that came through as well.
31:00Gets rid of that bitterness and just replaces it with that wonderful beer flavor.
31:03Really, really good job on that.
31:04Thank you, chef.
31:05I love the restraints.
31:06I think that's the confident part of your cooking, because it's done just correctly.
31:09Job well done.
31:10Thank you, chef.
31:11See what I mean, Arthur?
31:12Yeah.
31:13Simply cooked fish.
31:14Perfection and simplicity wins.
31:17Good job.
31:18Thank you, Joe.
31:23Nice job, guys.
31:24Congrats.
31:25OK, the top dish from the Baby Boomers.
31:28The top dish from the Baby Boomers that we felt was absolutely restaurant quality.
31:34Please come forward.
31:36Rebecca.
31:38Yeah, Rebecca.
31:42We'll get her the ping, Rebecca.
31:44I am just elated to take this plate of food to the judges.
31:47Damn, it looks really pretty.
31:49And I sure hope this dish will get me immunity today.
31:53I made a snapper punta nesca with clams and creamy polenta using the Blue Moon mango beer.
32:02Visually, Rebecca, it's just so rustic.
32:04But rustic with charm.
32:05Really well done.
32:07Shall we?
32:15Rebecca, the fish is nailed.
32:17Clams delicious, sweet, not overcooked.
32:19And a really smart move with the beer in the polenta.
32:22That's a bold move.
32:23It's a joy to taste.
32:25You're going to make me cry.
32:26I just really love how you were able to incorporate something like a mango beer into a traditional Italian dish.
32:32That puttanesca sauce is just absolutely incredible.
32:36That's a rock star dish.
32:37Thank you, Grant.
32:38It's firing on all cylinders.
32:41This dish tastes like my mother's fish burrito.
32:43This dish is amazing.
32:44Wow.
32:47Go, Rebecca.
32:49Get that ping.
32:50Get that ping.
32:52Give us a moment, please.
32:54Wow.
32:55OK.
32:57Well, it's two standouts, I think.
32:58Yep.
32:59For different reasons.
33:00Yep.
33:04Are we happy?
33:05Yeah.
33:08Right.
33:09After a lot of deliberation, we felt the best dish tonight was cooked by...
33:23The best dish tonight was cooked by...
33:29Rebecca.
33:32For the rest of you, please head back to your station.
33:34Great job.
33:35Great job, guys.
33:36I'm feeling so accomplished, so happy.
33:38It's like I put on armor and no one can touch me.
33:42Come on, Boomers.
33:43Come on, Boomers.
33:44Boomers.
33:45Boomers.
33:46Boomers.
33:47Boomers.
33:48Boomers.
33:49Boomers.
33:50Boomers.
33:51Come on, Boomers.
33:54I am thrilled to save my entire team with this immunity pin,
33:57and no one should underestimate the Boomers.
34:02Now it's time to taste the three dishes that disappointed us.
34:07The first dish comes from Gen Z.
34:10Please make your way forward.
34:13Fatima.
34:15Even though I wasn't able to taste my barbecue sauce,
34:18I think I did pretty good.
34:20But could I have done better?
34:22Absolutely.
34:23I'm hoping that my chicken is going to at least save me today.
34:27I made barbecue chicken with mango wheat barbecue sauce,
34:31smashed potatoes, and a salad.
34:34I think the chicken looks promising.
34:35It looks nice and charred, and the sauce looks very thick, though.
34:39It almost looks like a paste as opposed to a sauce.
34:42Shall we dig in?
34:43Yep.
34:47As you can see, it's a little dry there, right?
34:49And it looks overcooked.
34:59Fatima, potatoes, somewhat undercooked.
35:01They need more color.
35:02I love the start of that process with that barbecue sauce,
35:05but I'm struggling to identify how you incorporated the beer into this dish.
35:10Yeah, just from a pure cooking standpoint,
35:12the chicken is lacking salt, and the salad is just lackluster.
35:15You know, I'm so used to having you with big flavors and great seasoning,
35:18and this has really no seasoning.
35:20This is like an average home-cooked chicken and potatoes.
35:23Okay.
35:24Thank you, Fatima.
35:26Yeah, I can't taste any beer there, anywhere.
35:29Yeah, all right.
35:30Okay, the dish from the millennials.
35:33Please come forward, Jeet.
35:35I'm feeling disappointed.
35:37I was ready for that top dish tonight, but it's only Kamey and I.
35:41By default, one of us has to be here.
35:43It's still very nerve-wracking because you never know what's going to happen.
35:47So I have for you a blue moonlight battered fish,
35:51smashed potatoes, and a Belgian white tomato chutney.
35:55Visually, I like the intentions of this dish,
35:58but it's just all stuck on this sort of brown puddle
36:02that makes the food look so uninspiring.
36:07And what's the seasoning in that batter?
36:08What did you use?
36:09We've got some garam masala in there.
36:11I've got some red chili powder, some turmeric to give it some color.
36:15And then also, of course, I salted the fish before I fried it in that batter.
36:20So fish is cooked beautifully.
36:22It's a very smart technical move, salting that fish before battering it,
36:25so you know how to fry.
36:26The beer is evidence, and the chutney's delicious.
36:29Good job.
36:31The dish is a bit misconceptualized, but it tastes a lot better than it looks.
36:35Thank you, Jeet.
36:36When I think of a beer-battered fish, this is exactly what I'm thinking about.
36:39The beer flavor comes through.
36:41Thank you so much.
36:43Listen, I understand you're upset.
36:45No, no.
36:46You should be happy.
36:47Yeah, these are happy tears.
36:49Well, I mean, I'm up here as one of the bottom dishes,
36:52but I know it's only Kamei and I, so...
36:55It's a competition, Jeet,
36:57and you need to cook your best dish every night in this kitchen.
37:10So the Gen X cook in the bottom tonight, please come forward, Daniela.
37:15My heart is racing so hard, I can hear it in my ears.
37:19I think that I oversimplified and tried to overcomplicate all at once.
37:24So this is a beer-poached shrimp with a beer chipotle sauce
37:30and blue moon light-infused jasmine rice.
37:33I love the idea about the poaching of the shrimp in the beer,
37:36but they do look a little bit undercooked.
37:39Right, let's get in there, shall we?
37:41OK.
37:43Cut through.
37:49Did you test them when they came out?
37:52I did not, Chef.
37:53No.
38:03BANG
38:08Daniela, the shrimp do look a little bit undercooked.
38:11Let's have a look, shall we?
38:14And...
38:16You can see they're slightly under there, right?
38:18Oh, yeah, look at it.
38:19I apologise.
38:27So, Daniela, shrimp are 30 seconds away from being cooked correctly,
38:30but there's actually quite a nice sort of smokiness from that chipotle sauce.
38:33I actually quite like that.
38:34And then the rice just needs lifting, because it's just a little bit bland.
38:38Yes, Chef. Thank you, Chef.
38:39Yeah, that beer flavour does really come through on that shrimp,
38:42which I can definitely appreciate.
38:44But that sauce might have been reduced a little too far.
38:47That salinity is a touch high on this one.
38:49This dish lacks the gravitas, the thought, the cooking,
38:54that goes behind a winning dish.
38:56Yes, I agree.
38:58Thank you, Daniela.
39:04Fatima, Jeet and Daniela, please, give us a minute. Thank you.
39:11So, I mean, for me, it comes down to two.
39:14Yeah, Jeet's dish wasn't that bad.
39:16It wasn't that bad. The fish is nailed.
39:17Fatima's, an overcooked chicken.
39:19Yeah, but the chicken was dry.
39:21Dry.
39:22There was no flavour on the salad.
39:23No, there was a lot of sweetness in that barbecue sauce,
39:25but none of it came from that mango beer, and that's what we were looking for.
39:28And Daniela.
39:29Yeah.
39:30The shrimp was not good.
39:31Such a shame they're slightly under.
39:33You can definitely tell there was beer incorporated.
39:35I totally agree.
39:37I love you guys.
39:39Love you guys.
39:46Fatima, Jeet and Daniela,
39:48your dishes were somewhat short of our expectations.
39:52The home cook leaving MasterChef tonight is...
40:00..Fatima.
40:04Jeet, Daniela, please say goodbye to Fatima
40:07and make your way to your station.
40:09You're amazing.
40:11Keep cooking, girl.
40:14Fatima, tonight's challenge was to really highlight that beautiful beer,
40:17and sadly, the chicken was dry and overcooked.
40:20Michael's intention was to take down the Gen Zer,
40:23and it looks like it worked.
40:25You came in to this competition as a phenomenal cooking doctor.
40:31Listen, keep healing people, especially through your food,
40:33and more importantly, this experience has reaffirmed your status in this industry.
40:39The future's bright, right?
40:40Very bright.
40:41Come and say goodbye. Come on.
40:47It is a little disappointing to be eliminated,
40:49but I've learned so much being here.
40:51It has pushed me. It's been amazing.
40:55I'm happy that I got the chance to represent Gen Z,
40:58and I'm very grateful for the time that I've spent here,
41:01the things that I've learned.
41:02And I'm not going to stop cooking.
41:04You're going to be seeing me a lot on your timeline.
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