- 5/24/2025
MasterChef (US) Season 14 Episode 13
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00:00Previously on MasterChef Generations,
00:02it's an infamous tag team challenge.
00:05It's freaking insane.
00:06Rebecca, since you were the winning captain
00:08from the last challenge, you get to pick pairs.
00:12Nice.
00:12Switch!
00:13Let's go!
00:14You're killing me, man!
00:15Looks good, looks good.
00:16On your down!
00:17This is not quite the dream team I had hoped for.
00:19Here are the mushroom scallops.
00:20I didn't hear in the first part.
00:22You're the only team that hasn't got their proteins on.
00:25Who cooked the hockey puck?
00:27I did, chef.
00:28That's well done.
00:29The home cook leaving the competition tonight is Jeet.
00:35The first time tonight, we have four cohesive dishes.
00:38Congratulations, blue team.
00:42Tonight, something's brewing.
00:45You will need to make a restaurant
00:46quality dish featuring coffee.
00:47I'm going to show you how to make an amazing dish using
00:50coffee five ways.
00:51I love these demos.
00:52You know that, right?
00:53And with a top 10 within reach.
00:55Kimberly and Michael, you have an advantage.
00:57Think about hitting some direct targets.
00:59Yeah, they are not happy right now.
01:0145 minute dessert is a nightmare.
01:03This is one of the most difficult ingredients.
01:05You can do this, you can do this, you can do this.
01:07Oh, dear God.
01:08This is going to send me home today.
01:10Oh, no.
01:11Well, you put her in that position.
01:12Lord.
01:13Oh, my God.
01:14I think something went wrong along the way.
01:16It's like cappuccino and sand.
01:18It's safe to say that Michael and Kimberly wounded
01:20more than one target tonight.
01:28It's amazing.
01:34Something's brewing.
01:35Yep.
01:36Something is brewing.
01:39Oh, my goodness.
01:40Woo!
01:42OK.
01:43Oh, my goodness.
01:46Last challenge, I learn that as much as you can be confident,
01:49you always have to be putting your best foot
01:51forward and never feel comfortable, because that's
01:54when you get blindsided.
01:56Daily special!
01:58Nice.
01:59Smells good in here.
02:00Welcome back.
02:01Something's brewing.
02:03Whoa.
02:05Horacio, are you a double espresso man?
02:06I am a Brazilian coffee.
02:09Dark, sweet, hot.
02:11That's me.
02:12Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha
02:15Zaka, how'd you like yours in the morning?
02:16For religious reasons, I don't drink coffee.
02:18Oh, wow.
02:19Wow.
02:20OK.
02:21Now, there are 11 of you left.
02:24Survive this challenge, and you are
02:26in the top 10 of MasterChef Generations,
02:29alongside Kimberly and Michael.
02:31Woo!
02:31Woo!
02:32Woo!
02:34Now, whoever wins tonight's challenge
02:37will not only win another huge advantage,
02:40they'll also earn the final immunity
02:43pin of the competition.
02:44Oh, my God.
02:46Let's get that.
02:47That's right.
02:49All of you, it's time to wake up and smell the coffee.
02:51Now, that coffee's not just there to lift your spirits.
02:54Because tonight, you will need to make a restaurant-quality
02:56dish featuring coffee.
02:59OK.
03:00This is one of the most difficult ingredients.
03:02But to help you out, I'm going to give
03:04you a brief demonstration.
03:05I'll show you how it's done.
03:07Ooh, that's so cool.
03:08Right.
03:08All right.
03:10OK.
03:12I'm beyond fortunate.
03:14A lot of people are just, like, happy to see Gord out in public.
03:16Like, I'm seeing him actually cook a dish.
03:18I love these demos.
03:19You know that, right?
03:20Yes.
03:20Yes, we do.
03:21Just, it's mind-blowing.
03:23Now, I'm going to show you how to make an amazing dish
03:25using coffee five ways.
03:26Wow.
03:27First off, a dry coffee rub.
03:30Smart.
03:31Now, let it absorb into that filet mignon.
03:33It actually helps it tenderize as well.
03:36Now, pan, nice and hot.
03:38In, just a little touch of garlic, a little bit
03:42of rosemary, and a little bit of thyme.
03:45In the next pan, we're going to start the sauce.
03:47Lightly chop your shallots.
03:49OK.
03:50Smile.
03:51Just roughly chopped.
03:53And this is going to start that beautiful cafe au lait sauce.
03:56Garlic in, sweat off those shallots, and coffee butter.
04:03Put that onto the shallots.
04:04I'm going to add bourbon.
04:07In, bombay, and burn off that alcohol.
04:11Really important.
04:12Yes, chef.
04:13OK, but the sweetness from the shallots
04:14and the bitterness from that beautiful espresso.
04:18Couple of tablespoons of stock, and we
04:21start that sauce rolling.
04:22Yep.
04:23Now, take a look at that filet.
04:25Got that really nice crust.
04:27The crust protects the filet, and the acidity
04:30within that coffee really does amplify that flavor.
04:35Now, put that into the oven for about four to five minutes.
04:39From there, sauce, a couple of tablespoons of cream.
04:43You can now smell that lovely, nice, bitter coffee.
04:47Yes, that's incredible.
04:48Now, get your mushroom, and just crisscross them
04:52nice and gently.
04:53That way, when they roast, you get beautifully
04:54cooked inside as well.
04:56Salt, a little touch of pepper.
05:01I've got this nice espresso dust with porcini.
05:04And that coffee will extract that water from the mushrooms,
05:07make them a lot crispier.
05:09Sauce, through to the sieve, and just let that sit there.
05:14Right, mushrooms, flat side down,
05:17and literally let them roast.
05:18Now, here we've got some Belgium endive.
05:20These are incredibly bitter.
05:22So we're going to dust them lightly with powdered sugar.
05:25That starts to extract the bitterness.
05:29From there, coffee liqueur.
05:32So drizzle that over, and of course, balsamic vinegar.
05:35And that starts to beautifully marinate.
05:38So we've got the sweet, the sour, and the bitterness
05:40coming from that lovely coffee liqueur.
05:42OK.
05:43Now, mushrooms.
05:44Just turn them once.
05:46I'm going to take a little touch of my coffee butter,
05:48and now start basting those mushrooms.
05:51Watching Gordon is watching a genius at work.
05:53And I'm trying to be a sponge and absorb everything
05:56that Gordon's doing.
05:57But I've never cooked with coffee before.
05:59This is going to be so hard, and I'm feeling a little nervous.
06:02Now, our filet.
06:04Allow that to sit, so we can start sautéing the endive.
06:08Beautifully done.
06:09Right, coffee number five, the sweet potato puree.
06:14Inside here, we've got some beautifully
06:16boiled sweet potatoes.
06:18In to your blender, and then from there,
06:21take your coffee butter, and then whip up those potatoes.
06:27Right, now for the plating.
06:29Get your endive onto the plate.
06:31Take a really nice spoon of that puree.
06:34Just sit that at the top.
06:35Simple, elegant.
06:36The mushrooms sit on there.
06:38Wow.
06:39Take your filet.
06:40Take your coffee sauce.
06:42This is a cafe au lait sauce, so just lightly with the coffee.
06:45And then my greens, just to bring
06:48that little touch of freshness.
06:49Finally, a beautiful dust of that coffee powder.
06:56And that's how a true master chef
06:58masters coffee across a dish.
07:01Wow.
07:08OK, guys.
07:09You will only have 45 minutes to make your coffee dish.
07:14Now, Gordon used it in five different ways.
07:17Tonight, we want to see you use coffee
07:19in at least two different ways, OK?
07:23You could go sweet, right?
07:25You could go savory.
07:27But with only 45 minutes, guys, perhaps a sweet dish
07:31might be a bit of a grind.
07:34Now, Kimberly and Michael, since you won the tag team challenge
07:39last time around, tonight, you get to pick not one, not two,
07:45but three home cooks that will cook a dessert with coffee.
07:50Oh, man.
07:52No way.
07:53Wow.
07:55Take a moment and really think about hitting
07:57some direct targets.
07:59Oh, wow.
08:00I am not a dessert person.
08:01I am definitely a more savory cook.
08:05So if I get sweets, I know I'm going to be in trouble.
08:09Oh, gosh.
08:11Oh, dear God.
08:12Let's do it.
08:13OK.
08:13OK.
08:14I like that.
08:15OK, right.
08:16Kimberly and Michael.
08:17The first person cooking dessert is?
08:20So it's given that this is definitely a disadvantage.
08:22It's going to be extremely difficult
08:24to make this in 45 minutes.
08:25I think this person's a very strong cook,
08:26but they're probably going to struggle here.
08:29The person is Adam.
08:30Adam.
08:32Man.
08:32Right.
08:33The second person.
08:35This cook is definitely well-versed in baking.
08:37And can handle challenges really well.
08:40Rebecca.
08:41Oh, dear God.
08:41Yeah.
08:42OK.
08:44Right, and Michael, the third person.
08:45Got to give the disadvantage to the strong cooks, you know?
08:48That's the name of the game.
08:49Becca.
08:50Becca.
08:51Wow.
08:52Ouch.
08:54Rebecca, Adam, and Becca, you have to make a dessert.
08:58The remaining six of you can make whatever you want,
09:01as long as it's infused with coffee.
09:04Two ways.
09:05Right.
09:05Is everybody ready?
09:06Yes, chef.
09:08Your 45 minutes starts now.
09:11Off you go.
09:12Go, go, go, go.
09:13Oh, boy.
09:13Come on, come on, come on.
09:15All right, let's do this.
09:16All right, where's the espresso powder?
09:19Feta cheese, feta cheese.
09:20OK, there's raspberries.
09:22Coffee's medium roast.
09:24I'm excited for this challenge, because coffee
09:27is a staple in my Mexican heritage,
09:29but I haven't been in the top yet.
09:31So I need a top dish.
09:33We are one step away from top 10.
09:36So I have to nail this challenge.
09:38I need to get that top 10.
09:43Come on.
09:45Go, go, go, go, go.
09:46How you doing, Becca?
09:47Good.
09:48You got a good idea?
09:49Yep, I'm doing no-bake cheesecake.
09:51Let's focus, let's focus.
09:53So I'm including coffee in a coffee-rubbed lamb,
09:56and then I'm doing a coffee salt finish on my potatoes.
10:01I love coffee, I drink it every morning.
10:02But it's never something I've actually
10:04worked with in the kitchen.
10:05So I just went off instinct, what I thought would work.
10:07And we're going to see if it actually does or not.
10:09Genie push.
10:11So I'm doing a coffee panna cotta
10:13with a spiced coffee-poached pear.
10:15A crucial part of this challenge is going to be making
10:17sure my panna cotta's set.
10:19And I have to be precise, so there's
10:21a lot going on for sure.
10:2210 minutes gone, 35 minutes to go.
10:26Come on, guys.
10:28All right.
10:29OK, so my question for you two chefs, why cook with coffee?
10:32Coffee has the most amazing flavor.
10:35And so the acidity is equivalent to the tannins in wine.
10:38But more importantly for me, it tenderizes your protein.
10:40But if that pan is too hot, they burn it.
10:43So it becomes bitter.
10:44Absolutely.
10:45And then think about that coffee liqueur, it's so powerful.
10:48So they have to be very smart how they integrate that.
10:50Yeah, make a completely overpowering dish.
10:52What can I do? What can I do?
10:53What can I do? What can I do?
10:55What can I do?
10:56I won the first baking challenge.
10:58And I have my idea, I have my direction.
11:00I don't know if I know coffee well enough to be able to make
11:04a really good sweet dish with coffee.
11:06It makes me nervous that having an ingredient that I can't even
11:09taste will take me out.
11:12I just know I need to keep my head down.
11:13You can do this. You can do this.
11:15You can do this.
11:16And just pray and hope that it's done in 45 minutes.
11:18Breathe, settle, breathe, settle, breathe, settle,
11:21breathe.
11:23Oh, my god.
11:23Oh, my god.
11:34There you go.
11:35Little cup of that.
11:37Got to get this in.
11:39So in this coffee challenge, they
11:41need to use coffee in two ways.
11:43And Kimberly and Michael nominated
11:45Becca, Rebecca, and Adam to go down the dessert route.
11:49Yeah, they are not happy right now.
11:51A 45-minute dessert in any kitchen is a nightmare.
11:55And if there are mistakes, there is no time to pivot.
11:59Right, 30 minutes remaining.
12:00You don't even know how much coffee's in here.
12:02Horatio, how are you using the coffee?
12:04Liquor, ground it, and the beans, so.
12:07Okay.
12:08I am making a coffee crinkle cake
12:11with a chocolate coffee sauce.
12:12I got a curve ball today, picking me to do dessert.
12:16I got a target on my back.
12:17Little Miss Kimberly is coming for me,
12:19so I'm gonna show her
12:20that she picked the wrong person today.
12:23How you feeling, Warren?
12:24I'm good.
12:25She's in the oven.
12:26Looks good.
12:27Goodbye, cream.
12:28Becca, oh my goodness me.
12:30No one saw that one coming, did they?
12:31Nope, nope.
12:32I can't even drink coffee, and I respect that immensely,
12:34so who's gonna taste this?
12:36I'm confident in the balances and the measurements I have,
12:39and I'll go by smells.
12:40Tell me about the dish.
12:41What are you doing?
12:42So I am making a no-bake coffee cheesecake,
12:45the coffee liqueur caramel syrup,
12:47and then chocolate-covered espresso beans.
12:49Love that, so don't waste too much time doing this.
12:51The chocolate is not the yes, it's the coffee.
12:54Okay, and just under 30 minutes to go.
12:57Good luck, yes?
12:57Yes.
12:59Oh boy, man.
13:01Cinnamon.
13:03Warren.
13:04Yes, sir.
13:05Where are you using coffee, young man?
13:06I'm using coffee on the veal chop,
13:07and then I've got coffee on these beautiful red cabbage.
13:10Oh, I love that.
13:11I've got coffee in the sauce.
13:12And what is that, is that your sauce?
13:13This is my sauce.
13:14And it's over-reduced,
13:15you're gonna burn it in a millisecond.
13:16And it's gonna become bitter.
13:18So a little bit of beef stock, give it some love.
13:20Thank you, gentlemen.
13:21Oh, stock.
13:22This is gonna be good.
13:27I'm nervous.
13:28All right, that's gonna go there.
13:31Oh boy.
13:32Mertz.
13:33How you doing, Gordon?
13:34Tell me about the dish, what are you doing?
13:35I am making a deconstructed stuffed pepper
13:37with a hanger steak that's marinated
13:39with a corn, avocado crema, and cilantro lime rice.
13:42Love that, you wanna turn the gas on as well?
13:44Oh man, I just ripped the hell out of my pants.
13:46Was that that noise, you just ripped your pants?
13:48Honestly.
13:50Turn around and see.
13:51Is it bad?
13:52It's terrible.
13:53Oh my gosh, he's got a little extra
13:55air conditioning going on in there.
13:58You'll be fine, you had worse.
14:00Right, focus.
14:01Coffee, where are we going with coffee?
14:03Coffee is going in the marinade, going in the corn.
14:05Good, good luck.
14:07Sounds good, thank you.
14:08I am tearing up the kitchen today.
14:11All right, all right, that needs sugar.
14:14Daniela.
14:15Hello, chef.
14:16Coffee, how many ways?
14:18So I'm gonna encrust this chicken breast
14:20with some coffee and a little bit of cinnamon.
14:23Nice.
14:23The mole sauce with Mexican chocolate.
14:26Love that.
14:27Cafe de la olla, which is just boiling
14:29with brown sugar and cinnamon.
14:31How do you make a mole in 45 minutes?
14:33It took me eight hours in Oaxaca.
14:35Well, there are like 200 varieties of mole,
14:37so I'm going a little north where it's quicker.
14:39So it's like a minute mole.
14:42Are you glad those two up on the balcony
14:43didn't target you for the dessert?
14:44Oh, God, that would have been devastating.
14:46Now, this is no easy feat.
14:48Please get that chicken on.
14:49Yes, sir.
14:50Get that skin rendered down
14:50so that chicken's cooked nicely, okay?
14:52Yes, sir.
14:52Let's go.
14:56Your espresso butter, love that.
14:58Mer, the idea was to marinate the hanger steak,
15:01not yourself.
15:02I know, I know, I know.
15:02They don't call me messy Mer for nothing.
15:06So Becca was targeted by Kimberly and Michael,
15:09so she's doing a no-bake coffee and chocolate cheesecake.
15:12She's gonna whisk that cream cheese
15:15and then hopefully get it set.
15:16Yeah, that's the key.
15:18So Daniela's playing to her strong Mexican roots
15:20and she's doing a fast-track chocolate mole coffee sauce.
15:24She's roasting a beautiful thigh of chicken,
15:27skin side down.
15:28We got this, baby.
15:29But the chicken thigh has to be cooked properly.
15:32The skin needs to be crispy
15:33and that chicken needs to be cooked through.
15:35Exactly.
15:3625 minutes remaining.
15:39All right, so that's that.
15:41Oh, I forgot to put paper in there, damn it.
15:44This is gonna send me home today.
15:46Rebecca's got the first phyllo out.
15:48Got this, Rebecca.
15:50Oh, crikey.
15:51That's a disaster.
15:55Look at Rebecca.
15:56Nightmare.
15:57Nightmare, nightmare.
15:59What happened?
16:00I didn't put paper in the bottom and it came out.
16:02They weren't tight enough to hold in everything,
16:04so all the filling came out.
16:06Oh, dear God.
16:0725 minutes to go.
16:09She's thrown out that pastry dough.
16:11How's she gonna do it?
16:12I have to start over.
16:13I've got enough batter, I can make one,
16:15so it has to be the perfect one.
16:16Oh, my Lord.
16:18Guys, we're halfway.
16:1922 minutes remaining.
16:22Halfway, guys.
16:23Kimberly, you're sending me home today, girl.
16:26No, I'm not.
16:27Yeah, you are.
16:28Oh, dear God.
16:29Thoughts on Rebecca?
16:31Rebecca looks a little flustered
16:32if she can't get it turned out.
16:33I'm not sure if she will or not.
16:34I'm not used to seeing that from her in the kitchen.
16:36Well, you put her in that position.
16:37She's the queen of the kitchen.
16:38I was expecting smiles, not frowns.
16:40Wow.
16:42I've never seen her look so dejected.
16:44Let's make it happen here, babies.
16:46You have to be perfect.
16:48All right, please set up, or I'm going home.
16:51Oh, no.
16:52I'm a chicken with my head cut right now.
16:54Oh, my God.
17:05We're coming down to our final 15 minutes to go, guys.
17:09Oh, my gosh.
17:10Whoa.
17:10Come on, 15 minutes.
17:11Cook, cook, cook.
17:12Please, cook, cook, cook.
17:14Looking good.
17:16Just thicken up.
17:17Is it six here?
17:18Hello, Rebecca.
17:19How are you?
17:20Hey, well, no.
17:21I'm probably going home today.
17:21No, don't say that. Come on.
17:22No, no, no, no.
17:23We don't like that.
17:24So my original Crinkle Cakes got them in.
17:26They were beautiful.
17:27I forgot to line the pan with parchment paper,
17:30and everything leaked out.
17:31Will it cook in time?
17:32I'm praying.
17:33If it doesn't, then you guys are going to send me home.
17:35So you're, like, in not a good place right now.
17:36No, I'm not a good place right now.
17:38Like, that would be a direct kill
17:39from Michael and Kimberly.
17:41It would.
17:42Good luck. Stay positive.
17:43You got this.
17:44Thank you, chefs.
17:44Do my best.
17:45Do my best.
17:48That's bad luck.
17:52Horacio, tell me what you're doing.
17:54I'm doing a cartelé with a rub, a steak with peppercorn,
17:59and a coffee sweet reduction for the vegetables.
18:03Why have we got a sweet sauce with the vegetables?
18:05Because those vegetables are a little bitter.
18:07I want to make a little bit of contrast to give it the taste.
18:09And that sweat inside the mashed potato
18:11is adding the saltiness now, right?
18:13Did I do it?
18:14Honestly, I swear to God.
18:16Thank you, chef.
18:17Keep it out of the potatoes, please.
18:18OK, thank you.
18:19Yeah?
18:20F*** now.
18:21No, no, no, no, no.
18:23Kamei.
18:24How are you feeling today, counselor?
18:25I'm feeling perky.
18:27I generally don't drink coffee much.
18:29I don't know many lawyers who don't drink coffee.
18:31OK, so what is that?
18:32That is a lamb chop?
18:33A lamb chop.
18:34We're going Moroccan flavors today.
18:36Is there coffee in that rub?
18:37There's definitely coffee in the rub.
18:38And we have a Moroccan couscous that's going to go with it.
18:40And some spiced carrots and a port cherry coffee
18:46liqueur reduction sauce.
18:48Are you putting coffee in the carrots as well?
18:50Yes, I am, chef.
18:51You are also a spice queen, Kamei,
18:54with your beautiful Haitian background.
18:56We want to taste coffee.
18:57We don't want to see coffee masked
18:59with other strong flavors.
19:00Definitely, chef.
19:01Adding all those other spices in is very risky,
19:04but could pay off.
19:05I hope so, chef.
19:05Good luck.
19:06Yep.
19:07Take it, swallow, and digest.
19:12Yes!
19:13I can do this.
19:14Leave it to a minute 30.
19:17Get it up there.
19:18Hopefully get it done.
19:19Adam.
19:19Yes, sir?
19:20Tell me about it.
19:21What are you doing?
19:21I'm doing a coffee panna cotta with a spiced poached pear.
19:25How are you going to set the panna cotta tonight
19:27with minutes to go?
19:28I got it in pretty early.
19:30Did you increase the gelatin?
19:32I did, yeah.
19:32I had about five grams in there.
19:34And it's a coffee extract?
19:35What did you put in there?
19:36I steeped it with coffee.
19:37Right.
19:38Were you a little bit worried when they sort of threw you?
19:40You know, I love doing dessert.
19:42I do feel comfortable with it.
19:43But on the fly like this with something
19:45technical like panna cotta, not easy for sure.
19:47Right.
19:48Make sure that that panna cotta is set, please.
19:51Absolutely, yes, sir.
19:52Good luck.
19:54Hot, hot, hot.
19:55I got it.
19:56I got it.
19:58Here we go.
20:00Guys, six minutes to go.
20:03Right, how are those tarts?
20:04They're the only one.
20:05Only one, and it's in there.
20:06Right.
20:07So it's very wet.
20:08Yeah, still wet.
20:09Yeah, so.
20:10So I just crank up the oven.
20:12Got it.
20:13And if it does start to brown a little bit too much,
20:15you just dust that with powdered sugar.
20:16OK, got it.
20:17A little bit of powdered coffee on there.
20:18Say a little prayer, please.
20:21Guys, we are down to four minutes to go.
20:24Come on.
20:25Good, good, good, good.
20:26Oh, that's beautiful.
20:27So Kamei, she's doing a coffee and herb-rusted lamb chop.
20:31And then she's doing Moroccan carrots.
20:34So a lot of spices.
20:35I hope we can taste the coffee.
20:37Let's go.
20:38Rebecca, you're going to pull it out in the last minute.
20:40I know you.
20:41We're going to be popping a bottle of champagne, OK?
20:44OK.
20:45OK, have faith.
20:47Guys, Rebecca, so I popped into the oven.
20:49In the center of that tart, it's still liquid.
20:52Rebecca could be going home on this.
20:552 and 1 half minutes remaining.
20:58Start thinking about plating.
21:00All right.
21:03Come on, come on.
21:05You're going to be good.
21:07Let's go.
21:08Oh, my gosh.
21:10I pulled the panna cotta out of the blast chiller.
21:12My heart just dropped because I know that they're not set.
21:16Two minutes remaining.
21:19Start plating, Adam.
21:21It's devastating to see that my panna cottas aren't set.
21:23But I have to put something on the plate.
21:25Damn it.
21:2690 seconds to go.
21:27Let's go.
21:28Come on, guys.
21:28Come on, push it.
21:30Please be done.
21:33Oh, please.
21:36Take your time, Rebecca.
21:39If this thing comes off and it all floods onto the plate,
21:43it's goodbye, Rebecca.
21:46Come on, baby.
21:47My lord.
21:48Oh, my god.
21:49Nice and easy.
21:5060 seconds to go.
21:52You should get it on a plate now without destroying it.
21:55All right, come out of there.
21:57Come on.
21:58There we go.
21:59Got it off.
21:59It's on the plate.
22:00OK, cool, cool, cool.
22:0030 seconds to go.
22:02Let's go, Murr.
22:03Heidi, let's go.
22:04Come on.
22:05Adam.
22:06Horacio.
22:06Here we go.
22:07Dust it nicely, Rebecca.
22:0810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
22:14And stop.
22:15Hands in the air.
22:16Oh, my god.
22:18Oh, my god.
22:21This was an extremely difficult challenge.
22:23I was really stressed.
22:24I had to just focus and make sure that that cheesecake could
22:26get in the chiller.
22:27But it's set.
22:28The crust is good.
22:29Everything came together.
22:30I'm really proud of myself.
22:34All righty.
22:35I'm not happy with my cake.
22:37I'm really worried that it's going
22:38to just be raw on the bottom.
22:40No, not even close.
22:42I'm feeling kind of defeated.
22:43I think I had a good opportunity to really show
22:45what I can do.
22:46But I think something went wrong along the way.
22:49So my panna cotta's not set.
22:51So there's not much recovering.
22:54I hope this dish doesn't send me home.
23:11Now, tonight, we'll be tasting the top three
23:14dishes and the bottom three.
23:16One person will win our final immunity pin.
23:19And unfortunately, the person with the worst dish
23:22will be leaving the competition shortly.
23:26Right, shall we dive in and take a much closer look?
23:32All right.
23:33Hayley, what's the rub on the lamb?
23:35Ground coffee, Mediterranean oregano,
23:36a little bit of turmeric, and onion powder, salt, pepper.
23:39Interesting.
23:44Kamei.
23:45Yes.
23:46What's this sauce?
23:47This is a port coffee liqueur cherry sauce.
23:50Very interesting combination.
23:55Warren, where have you seen coffee with cabbage before?
23:58Never.
23:59No.
24:02Seeing the judges come around and knowing that my dish is not
24:06complete, it's a hard feeling, especially since everyone's
24:09dishes around me looked amazing.
24:11Mert, how many times did you use coffee?
24:13I guess four different ways.
24:14And the reference here is a deconstructed stuffed pepper.
24:17Correct, yep.
24:19Interesting.
24:20I mean, waiting for the judges to come and taste this dessert
24:23is like waiting for your grade back on a test
24:26that you know you failed.
24:28I know that I'm capable of putting out quality dishes.
24:31And to see this one just not really hit the expectation
24:34is really disappointing.
24:36Adam, Adam, how did you feel when you found out
24:38you had to do dessert?
24:39I felt like it was a good opportunity
24:40to express some creativity and do some fun things.
24:42But executing was a lot harder than I anticipated.
24:46And you thought that pear would be a good pairing with coffee?
24:50Yes, sir.
24:51Yeah?
24:52Yes, sir.
24:52OK.
24:58Hi, Rebecca.
25:00Is this the aesthetic you were looking for?
25:01No, it is not as beautiful as I hoped.
25:03So it's just an issue of aesthetics.
25:04I think with the creamy, crunchy, it's pretty yummy.
25:07I'm more concerned about the set.
25:09Yeah, me too.
25:15Right, Daniela, this is a fast track mole.
25:18How did you cook the chicken itself?
25:20I pan fried it, and then I finished it off in the oven.
25:23And you have coffee dusted on the chicken breast as well?
25:25Yes, sir.
25:34Right, guys, top dishes, who you got?
25:35He was bold with it.
25:37Tough choice, what do you think?
25:40I don't know, to be honest.
25:43And for the bottoms?
25:44Yeah, I think it's safe to say that Michael and Kimberly
25:46wounded more than one target tonight.
25:48Yeah.
25:50You guys happy with it?
25:51Yeah.
25:54Right, it's time to taste the best dishes of the night.
25:59Now, the first dish we'd like to highlight
26:00was made by someone making a triumphant return to the top.
26:04Please make your way down.
26:07Kamei.
26:09Yes, Kamei.
26:11I'm feeling pretty proud.
26:12And I am really hoping I can get that immunity pin.
26:17It's been elusive for me for the last few challenges.
26:20Describe the dish, and tell us how you used the coffee.
26:23I made a coffee-rubbed lamb chop with Moroccan couscous,
26:28coffee-spiced carrots, and a port cherry coffee reduction
26:33sauce.
26:34Kamei, the dish looks delicious,
26:35and smart choice of plating.
26:38The cook on the lamb, what have we gone for?
26:40Went for medium-rare, chef.
26:43Beautiful.
26:48Kamei, the lamb is cooked beautifully.
26:50Thank you, chef.
26:51I love that nice acidic note that the coffee is giving it.
26:54Couscous is fragrant, light, delicious.
26:56Carrots, exceptional.
26:58Good job.
26:58Thank you, chef.
27:00What's so marvelous about this is the fact
27:01that you were able to blossom those spices,
27:03because it perfumed that lamb.
27:05So delicious.
27:06Thank you so much.
27:07A dish like this is successful when
27:09the coffee part of it is integrated perfectly.
27:12And I think you've succeeded on that 100%.
27:15Thank you so much.
27:16Thank you, Kamei.
27:19Good job, Kamei.
27:21OK, so another dish that we want to taste further.
27:24This person, as of late, is definitely on a tear.
27:29Please come forward, Mert.
27:32Mert.
27:33Mert.
27:34Mert.
27:35Best job, Mert.
27:36Listen, I killed it.
27:37My hair's messy.
27:38My apron's messy.
27:39I have a ripped pants.
27:40I know this is going to be a good dish.
27:41So I have a deconstructed soft pepper
27:44with a coffee-infused hanger steak,
27:46coffee-infused corn, avocado crema, and cilantro rice.
27:50Mert, it's just a very clever use of the coffee.
27:52It's on track for a winning dish.
27:53It really does look good.
27:55Shall we?
27:59Mert, it's delicious.
28:00It's got that really nice acidic flavor.
28:03Yeah, I like it.
28:04But I'm not too sure of the avocado with the coffee.
28:06I don't think that works.
28:07But the actual deconstruction of the pepper
28:09and the hanger steak is absolutely spot on.
28:12Good job.
28:13Thank you, chef.
28:14The idea of cooking the rice and having it
28:17redolent with tons of lime, I think, is magical.
28:19I think the fact that you kind of overcooked
28:21the peppers and the corn is actually
28:22creating this beautiful sort of depth of flavor
28:24of the rice.
28:25And I think it's a really good way
28:26of actually creating this beautiful sort of depth
28:28of flavor with the chile, which I really enjoy.
28:31Good job.
28:32I like the appeal of this dish.
28:35Not incredibly sophisticated, but a crowd pleaser.
28:39And sometimes that's good.
28:40Yep.
28:40Thanks, Mert.
28:41Thank you, guys.
28:42Good job, Mert.
28:43Good job, Mert.
28:44Good job.
28:45Good job.
28:47OK.
28:48The third top dish was made by someone
28:51who's yet to be in the bottom.
28:53Please come forward.
28:55Warren.
28:56Good job, Warren.
28:58Wow.
28:59Good job.
29:00I am so excited right now.
29:03It's been so long since I've been at the top,
29:05I almost forget how to make my way up to the front.
29:10I made a coffee-crusted veal chop on a parsnip puree
29:15with a coffee-roasted cabbage and a red wine
29:18coffee-infused reduction sauce.
29:20Cabernet sauce, so boomer.
29:23That's who I am.
29:25Love it.
29:25Visually, I see a real risk of extraction
29:28and flavor on this plate.
29:29I hope it all works together.
29:32Shall we?
29:33In terms of temperature-wise, what have we got in the middle?
29:36Medium rare.
29:38So just a tad over.
29:46Warren, the veal is delicious.
29:48But the one issue I've got is that when
29:49you're basting that veal chop, you need to season it again
29:52because it's just falling flat of some salt notes.
29:55But the fragrance is there from the coffee,
29:58and it's a really nice pairing.
29:59Really good job.
30:00Thank you, sir.
30:01Yeah, Warren, something that's subtle here
30:02is the fact that these mushrooms and coffee,
30:05there's a beautiful earthiness.
30:06I just love that bite.
30:08The seasoning is profound.
30:09It's deep.
30:10It's rich, which I really, really enjoy.
30:13The veal was a risk that paid off because you
30:15can really taste the coffee.
30:17Cabbage is a little bit tough for me, but good job.
30:21Thank you, Warren.
30:21Good job.
30:25Go, Warren.
30:26Oh, my god.
30:27Kamei, Mert, Warren, please give us a moment.
30:31Wow, it's tough on the tongue, isn't it?
30:33Don't get me.
30:34Don't get me.
30:34I know.
30:35How about that?
30:36Very well done.
30:37I'm just thinking about the difficult nature
30:39of balancing the flavor of coffee
30:41and everything working in harmony.
30:42Come on.
30:43All of it is time.
30:44All of it is time.
30:45All agreed?
30:46Yes.
30:48Wow, OK.
30:50Right, Kamei, Mert, and Warren, three outstanding dishes
30:53and certainly top of the class.
30:54But there can only be one winner.
30:57Joe, Ron, and I all agree tonight's outstanding dish
31:01congratulations goes to tonight's outstanding dish.
31:19Congratulations goes to Kamei.
31:26Oh, nice, Kamei.
31:29Good job, Kamei.
31:30Thank you, guys.
31:31Love you, baby.
31:32Love you.
31:34Mert, Warren, head back to your stations.
31:36Well done.
31:38Finally.
31:38Finally.
31:40Congratulations heading to the top 10.
31:42Give it up for Kamei, everybody.
31:44Make way for the balcony.
31:45Well done.
31:46Good luck, everyone.
31:48I could not be more excited.
31:49I made the top 10.
31:51I'm so glad that I'm immune.
31:52And I just get an easy ride into top nine.
31:56It's a good place to be right now.
31:57Now, there were three dishes tonight
31:59that did not live up to the master chef standards.
32:03And sadly, one of those three cooks
32:04will be leaving the competition for good.
32:08The first dish, this was someone who was sweetly sabotaged.
32:12Please step forward.
32:15Rebecca.
32:17You got it, mama.
32:19Although I make this crinkle cake all the time,
32:22I still made a super rookie mistake.
32:24And I'm really concerned what the judges are going to think.
32:28I made a coffee custard crinkle cake
32:30with a chocolate coffee sauce.
32:33With this cake, I think that the ambition might have got
32:37the better of you here.
32:38And you might be presenting something
32:39that, quite frankly, is completely
32:41liquid on the inside.
32:42Absolutely.
32:43There's a lot of jeopardy in this dish.
32:44That you created for yourself.
32:45I did.
32:46Shall we?
32:47Yeah.
32:51Wow.
32:52I should have said.
32:53Wow.
33:05So the actual flavor of the custard is good.
33:08It actually has set.
33:09And the coffee extract is there.
33:11But the filo can't get crispy underneath.
33:14Especially layers like that.
33:16Yeah.
33:16Yeah, I think the flavor of the custard is fantastic.
33:18I think the fact that the coffee came through so much
33:21is really helping sort of save a lot
33:24of the mishaps on this cake.
33:26Really, what you have here is just
33:28like this incredible amount of raw filo dough.
33:31Yes.
33:32So you took a riskless dish.
33:34Yeah.
33:35And did everything you could to create problems for yourself.
33:38It ultimately created dessert that's just not that good.
33:42The only correct thing about this dish
33:45is Kimberly and Michael's decision to give you dessert.
33:54All right, so the next dish that we
33:55want to take a closer look at was
33:57made by another cook who was targeted
33:59by Kimberly and Michael.
34:03Please come forward.
34:06Adam.
34:07Come on, man.
34:09They got you good.
34:10This sucks a lot.
34:12I felt so good throughout the challenge.
34:13And then to see the panna cotta's come out not set,
34:16it was pretty terrible.
34:17I have a coffee infused panna cotta
34:19with a coffee liqueur poached pear, a mascarpone whipped
34:24cream, and a reduced coffee liqueur syrup.
34:27Young man, I'm going to be honest.
34:28Visually, it looks a mess.
34:30Tonight, you overthought this one.
34:32There's no way on earth a panna cotta's
34:33ever going to set in 45 minutes.
34:35When we finished, what was going through your mind?
34:37Yeah, with a couple minutes left,
34:38I saw the panna cotta and knew I was probably in trouble.
34:43And so I definitely got ambitious.
34:45I just wanted to kind of convey my creativity and my ideas.
34:50And so technique wasn't fully there, so.
34:56Shall we?
35:12The actual flavor of the panna cotta is delicious.
35:17But you know and I know it's not set properly.
35:19Yes, sir.
35:20Poached pear, beautifully done.
35:21Cream, slightly sloppy.
35:23But yeah, it's another hit from up on the balcony.
35:27This dessert definitely took you down.
35:29Yeah, I mean, for me, there's so many technical issues
35:32that are hard to get around.
35:33But I love the flavor of the pear.
35:35And there's not a lot of sweetness here,
35:36which I enjoy because the bitterness
35:37of the coffee comes through.
35:39A panna cotta should eat like a firm Jell-O.
35:43And this, you know, you can drink it like a milkshake.
35:48And that's no good.
35:53Love you, bud.
35:54Love you, too.
35:55It needed 10 more minutes.
35:56Got one foot out the door.
35:58Oh.
36:00OK, the final dish was an ambitious use of coffee.
36:05But the flavors just didn't come together.
36:09Please come forward.
36:13Daniela.
36:18I am so mad.
36:19I cooked my butt off.
36:21And I wanted to represent my heritage
36:23so badly with this dish.
36:25But I guess it fell short.
36:27I made a pan-seared, coffee-crusted chicken
36:30breast along with a moma-inspired sauce.
36:33It looks swamped.
36:35I do get somewhat frustrated when
36:36we cook in these beautiful cast iron pans.
36:39Then we take it out of the pan, and we put
36:40it on a cold tray in the oven.
36:42And that just sets you back.
36:43And so I'm worried about the actual cook on the chicken.
36:47Are you confident it's cooked inside?
36:48Yes, chef.
36:49Shall we?
36:58I'm worried about the actual cook on the chicken.
37:00Are you confident it's cooked inside?
37:02Yes, chef.
37:02Shall we?
37:06Damn.
37:07You can see how pink that is there, can't you?
37:09Yes, chef.
37:10It's pink.
37:12Let's cut that bit out.
37:15And it's still pink there as well.
37:17It's pink.
37:18It's pink.
37:19It's pink.
37:20It's pink.
37:21It's pink.
37:22It's pink.
37:23It's pink.
37:24It's pink.
37:25It's pink.
37:26It's pink as well.
37:28I apologize.
37:29Yeah.
37:30That chicken is way undercooked.
37:32OK, I'm going to get a little nip at the end here.
37:39Daniela, it's such a shame because the actual tiny piece
37:41of chicken I tasted was seasoned beautifully.
37:44That's quite an art right there.
37:46The Mali-inspired sauce spent more time in the blender
37:49than it did cooking it out.
37:50I got a lot of raw spice here.
37:52And it's such a shame.
37:53Yeah, it's a raw Mali.
37:54needs to be cooked out and lots less chocolate.
37:58You're ambushing at the best of you
38:00on a very iconic, authentic sauce.
38:03Yes, chef.
38:04The mole tastes like cappuccino and sand.
38:06The undercooked chicken is gross.
38:08I don't like anything about this dish.
38:10I apologize, chef.
38:16Right, Rebecca, Adam, and Daniela, right now,
38:19we need a moment, please.
38:20Excuse us.
38:21Gentlemen.
38:25Two desserts and one savory.
38:27Rebecca's, it just missed the mark, right?
38:29Yes, but the flavor of the custard itself was there.
38:32Adam's panna cotta, you said it was a milkshake.
38:34Had he set that dish properly, it
38:36could have been a winning dish.
38:37Yeah.
38:37OK, Daniela.
38:39The mole-inspired sauce, you could taste that it was raw.
38:41Yes.
38:42And then undercooked chicken.
38:43But it was seasoned beautifully.
38:45Yeah.
38:46Yeah.
38:47Phew, man.
38:54Right, Rebecca, Adam, and Daniela, the three
38:57somewhat lackluster dishes.
39:00We all agree that the person leaving MasterChef is Daniela.
39:13Rebecca and Adam, say goodbye to Daniela
39:16and head back to your station.
39:17We love you, too, love.
39:19We love you.
39:19Just doesn't define you, all right?
39:21We love you.
39:22We love you.
39:22We love you.
39:23We love you.
39:24I love you, baby.
39:25You win this.
39:26We love you.
39:26We love you.
39:27We love you.
39:28We love you.
39:29Oh, Daniela, my goodness me, what a gallant effort.
39:34Tonight, timing got the better of you.
39:37And of course, sadly, that chicken
39:39However, if anything, this competition
39:43has really given you the wings to continue and fly, right?
39:47Yes, chef.
39:48Have you enjoyed it?
39:49I have had the time of my life.
39:52It was a reset button.
39:54I thought life was all downhill from now.
39:57And it's just starting.
40:00You have such an interesting perspective with food
40:02and continue to bring that to the surface.
40:03Can you tell us a little bit more about that?
40:06I'm so glad that so many positive things have come
40:09from you, from this MasterChef experience,
40:12including an engagement and a reset in life.
40:14So continue on.
40:15And it was really nice to meet you.
40:16Come up and say goodbye, my darling.
40:22OK.
40:23Thank you so much.
40:35Thank you so much.
40:36You did great.
40:37Ambition got the best of me.
40:38But I went out with one of the dishes that represents me,
40:41my culture, my heritage.
40:43And even though I did have some mishaps,
40:48I feel proud of myself.
40:54I'm leaving the MasterChef kitchen much better
40:56than I was when I arrived, so much better.
41:06Engaged, ready to plan a wedding,
41:08and I can't wait to plan that menu.
41:21Next time on MasterChef Generations, it's a hot one.
41:25Please welcome Sean Evans.
41:30With an extra spicy mystery box challenge.
41:33Have you started to sweat yet?
41:34Sounds like it's going to get even hotter in here.
41:36Two of you will be going home.
41:38Way to go.
41:39I'll lose my shit.
41:40You got this, Becca.
41:41I know.
41:42Oh.
41:43You happy with that?
41:44Absolutely awful.
41:45It's like eating spicy sand.
41:47It's going to take you down.
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