- 6/10/2025
telegram : t.me/seriestoponlineUSA
Category
😹
FunTranscript
00:00The season kicked off with the battle rounds one of these duos just edged out the others
00:08Eight home duos emerged victorious
00:12Welcome to master chef
00:15Leaving the other eight pairs empty-handed. You should be really proud. Do not let this keep you down. Thank you. This is awesome
00:21Absolutely devastating. We did everything that we possibly could nobody deserves to fly home. I just hate losing talent like that
00:29I hate it just didn't happen, but
00:32It's okay tonight. It's a big night for the white apron winners
00:37Congratulations on earning your spot in this incredible season of master chef dynamic. There's a twist
00:50The eight eliminated duos make a surprise return to the master chef kitchen
00:54We've decided that such rare talent deserves a second chance
01:00Let's go
01:02I'm crazy happy that I got a second chance
01:05I want to see if you guys are in sync with your palates. Malalina. I'm praying we don't up
01:10Definitely more of a teamwork scene between them. I feel like they've learned their lesson from the auditions
01:15Two tablespoons of sugar two tables. Oh, I put all salt. It's weird is wonderful
01:20And it's exactly like both of you a definite dynamic duo
01:23That's the formula that we're looking for in this competition
01:26It looks like somebody's grandma was cooking all day
01:31Is that what you want the sauce to look like?
01:33This is going to be exciting
01:48This is going to be exciting these duos will be shocked when they find out what's under this cloche
01:59Welcome guys
02:01Walking into the kitchen feels amazing to even be wearing these aprons and having our names stitched into it's just
02:10Not in our wildest dreams
02:12Welcome
02:14This competition is so important to us
02:15We have sacrificed a lot to be here
02:17Our son's at home without us
02:19We came here to show him that we can follow the dreams that we have of opening a restaurant
02:24And this is how we're going to make it happen
02:27Congratulations on earning your spot in this incredible season of must chef dynamic duo
02:32We're actually here with white aprons competing painting ourselves like I know is this even real
02:41In your edition battles you showed us just how powerful you all are as duos
02:47And you could have a great future as partners in this competition
02:51But this is a season of surprises
02:56So get ready because this first one tonight is going to really turn up the heat
03:00And it's about to walk through that door
03:08Stop
03:09Uh oh
03:09What?
03:11Let's go
03:16We're coming for you baby
03:22We're back
03:24Holy crap
03:25It's everybody that just went home my jaw like hits the floor
03:31Welcome back guys
03:32God they went home
03:33They were long gone
03:35Now listen up Joe, Tiffany and myself thought that those battle rounds were some of the most
03:41Competitive we've ever seen in the history of this competition and many of our decisions came down to the
03:48Smallest of details tiny critiques so we've decided that such rare talent deserves a second chance
03:56Of earning
03:58Of earning the elusive masterchef white apron
04:03I'm crazy happy that I got a second chance
04:07Because this is something that we're doing for santi our son we want him to continue his education
04:13It means more than people can imagine and we are not going to miss this opportunity
04:18Tonight guys we have made room for four more duos in this competition
04:28Which means sadly the four duos who make the worst dishes tonight will be going home
04:34Now if you've already earned your white apron you won't be cooking tonight
04:39So please go ahead and take yourselves to the balcony
04:46We had one in eight chances to be the winners now has gone back to one to twelve
04:52But we're here to win we're gonna do it now is game face on it's game face on
04:57Okay guys tonight you must make us a dish that proves that you are fit for this competition
05:04Use this second chance wisely, but you won't just be making one dish
05:11We want to see three
05:13Identical dishes one for Joe one for tiffany and one for myself
05:20All of you will have 45 minutes to produce three stunning plates
05:24Okay, you're 45 minutes start now
05:36Let's go guys
05:38Sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar
05:40We have salt and pepper over on our stand
05:43To have a second opportunity to come in and get an apron is is a blessing
05:47We fell a little short in the audition round
05:49But I think you're gonna see us come out and execute flawlessly
05:52We're here to win that 250k so that we can start a street food pop-up in some of the brewers around atlanta
05:58We want to take it home. We want to win. We want to show everybody what we can do
06:02I'm gonna go start grabbing
06:04Yeah, get it court get it dars
06:06Darcy and I are very grateful to have this second chance and we're not gonna let it pass by no
06:12We have this food dream of making cookbooks and starting a cooking school
06:16So we are gonna seize this moment and give it everything we got
06:20Here's your garlic
06:21How do you feel honey?
06:22I feel great. How do you feel?
06:23I feel confident
06:24All right, I'm gonna get started on this herb stuff
06:26Okay, you tear it up and don't forget I love you
06:30Exciting night a second chance. We've all had second chances, right?
06:33I mean second chances can change everything just one more opportunity to get it right
06:38But on your second chance, you can't repeat the mistakes of the first chance
06:41But we want to see teams that learn from their mistakes. Absolutely. Okay, we're at 40 40 minutes
06:57Yeah, well, we've got our crusted rack of lamb rainbow carrots cauliflower puree
07:03And a beautiful bread wine demi glaze we know that the last times we didn't have enough seasoning or flavor the scallops are cooked beautifully
07:11However, the parsnips are sweet the plums are sweets. And so it does need a touch of acid
07:17And so this time we're gonna put a lot of balance in our flavors. We cannot mess it up. Just over 35 minutes to go
07:24Looking good guys. Come on. It is chaos in here right now. How you doing, baby? Getting these apples prepped
07:30It feels phenomenal to be back for a second chance the first time around
07:35We thought we had an apron and we were really really disappointed when we didn't get one. This is our passion
07:40This is what we've been training ourselves to do since we met eight years ago. I'm doubling the recipe remember for what
07:48We're passionate. We're driven. Sometimes you might hear us in the kitchen
07:53Spatting and going back and forth, but at the end of the day. I think we're a really good balance together. It's all out of love
07:59How's that the thickness, right? Yes, perfect. Everything has to be perfect or else we're going home. I need a tablespoon please. Thank you
08:05I thought you were doing a teaspoon
08:07Two tablespoons of sugar. Two tablespoons. Oh, I put all salt
08:12Put all salt. Do I have to redo that? Yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep, yep
08:16Oh
08:29Perfect, how's it smelling? That's good. That's good. I mean, Louie. You got this boys. Let's go. Let's go
08:35Just let me do the pickling liquid. I got it. Come on, Jess and Jessie. Pick it up. Got this. I know. Look at me
08:40You got this. Watch your sleeves on these flames. I don't want you to get caught on a plane when I have a chance
08:46Good job, Myla. You got it, Lisa. Right. Special one tonight. A very rare second chance
08:50These dynamic duos are back with the vengeance. Let me tell you, but this time around they've got to listen to the notes from last time
08:56Take all that experience, elevate those dishes and really maximize in that 45 minutes tonight. Guys 15 minutes gone 30 minutes to go
09:07I think I'm gonna put the steaks in now, love. Perfect
09:11What are you making? This is a dish that you're gonna love. It's chiles and nogada
09:16I need a poblano pepper stuffed with the cabillo and walnut sauce. I have cooked this dish so many times and it's a dish that we cook for Independence Day in Mexico
09:27Okay. The day that we sign our divorce and her mother called me, she make chiles and nogada for me
09:32When we sat at the table, I go, Viva Mexico! I'm independent again. Oh my god
09:38I love it, but this is about teamwork, all right? So make sure both of you do your job here. Absolutely, chef. Good luck. Thank you.
09:44They can get off the peppers. No te preocupes, necesito, I need garlic
09:48All right, these are now
09:50ready. Courtney Darcy, how are we doing? Hi, good. How are you? Where are we going this time around? Today we are taking you
09:55believe it or not to a vegan fish and chips. A vegan fish and chips. Yeah, you heard me. We're actually using a banana blossom
10:02It's the flower of a banana tree. It flakes just like a cod. Gotcha. Yep, we're gonna use lemon zest sea salt and some seaweed
10:09Okay, nice. We're also making sure we really season properly. I think last time that was an issue. Have you seasoned inside as well?
10:16So we break through we got that really nice flavor. I've squished it right in in the middle as well. Right. Come on, girl
10:21You got this. Let's go. Let's go. Let's go. Let's go. Let's go, Courtney and Darcy. There we go
10:27Grits are looking good. Perfect.
10:30Do you see that? My man got this oil and the garlic in there and Javi went over and threw the butter in the pan with him. That's teamwork, baby
10:37Jesse and Jessica. Hi chef. Talk me through. What is this dish? We are doing a berber spiced lamb lollipop and cauliflower
10:45with a delicious whipped feta. It's gonna be with some pickled apples, some pickled fresnos. Oh, I can't wait. Yes.
10:52What does this second chance mean to you? It means the world to us to be here. This is our passion.
10:57We came here to win and to be given that chance again. We're gonna take it and run with it. Absolutely.
11:02Get it going as quick as you can. Yep. But make sure you have everything the way you want it to taste.
11:07Absolutely. Good luck, y'all. Thank you. Thank you. Watch out. Coming in hot.
11:14Halfway, guys. Come on. Halfway, guys. Let's go. Keep it up, guys. Let's go.
11:22Team Veggie in the house. Courtney and Darcy, they are doing what you believe. A vegan take on a classic
11:28fish and chips. My one big worry about that is those banana blossoms are very dense and soaking
11:33and wet. If they don't squeeze all that moisture out there, it's never gonna get crispy. Oh, your
11:37girl's sweating. I know. How much mint do you think you need? Is that good? Yeah. It's plenty,
11:42right? Plenty. Jesse and Jessica are making lamb chops. They're cutting them individually. When you go
11:48and sear the individual chops, how do you get a perfect medium rare when it's so thin? Yeah. That's
11:53going to be very difficult. You got it, babe. You got it. Javier and Asu, they're making a stuffed
11:59poblano pepper with, like, this nut sauce. You want me to try it on? Yeah, absolutely. More cheese.
12:07More of a teamwork scene between them today, for sure. Absolutely. I feel like they've learned
12:11their lesson from the audition. 20 minutes to go. All right. Shonda and Asa, what are you guys making?
12:20So we're going to have pansear tuna with a coconut lime rice, cream fresh wasabi,
12:24and a mixed green salad. So this is like the opposite. The first dish was that risotto,
12:28heavy cream, butter. The flavor is very rich and intense, but the risotto was undercooked.
12:35What are you doing different today? The strategy is light, cohesive, balanced.
12:40Where's the rice? This is coconut lime rice. Can I taste it? Of course you can. What's going to make it
12:45special? It looks like white rice, but it has that lime and that little pop of crunch of coconut in
12:50there. Did you taste it? I did. What do you think it's missing? Sorry. I don't. What do you think
12:55it's missing? I don't think. Did you taste it? I did taste it. The rice is missing something. What do
12:59you think that is? I forgot something. What's it missing? What's the rice missing? I don't,
13:06I thought that it was good. Taste it. I want to see if you guys are in sync with your palates. It is so
13:11risky. Again, after the rice did not meet the mark the last time. Maybe we just shouldn't cook rice
13:17anymore around Joe. What's it missing? The rice is missing something. What do you think that is?
13:33Taste it. I forgot something. I want to see if you guys are in sync with your palates. What's it
13:38missing? I think it's missing sugar. I don't think it's missing salt. Let me taste it one more
13:42time. I hope you're right. I think what he really wanted was to understand that, you know,
13:48were our palates in sync? It needs a little, little, little. For next time. If there's a next time,
13:54we're not cooking rice. That's what's happening. I'm going to tell you that right now. We're cooking
13:58something else. I think that's better. You like it? 30 minutes down. We're at our final 15 minutes to go.
14:12Come on. Taste everything. Take a bite. Let's see. Oh, look at you feeding Darcy. How sweet.
14:20Can we get our lambs good? This one feels a little over. All right, then take it out.
14:24McKenna, that is awesome. I love that idea. I love that idea. They're like cupcakes. Really cool.
14:31That is so good. Yes. All right, let's do it. We can do this. 15 minutes. Adam. How are you?
14:39Good to see you. Tell me what you're making. We've got a homage to shrimp and grits. A New Orleans style
14:43barbecue shrimp. It's going to have a coffee and Coca-Cola sauce. Wow. I've never had cola on shrimp
14:49before. Yeah. It's a sauce. It's going to be sweet. It's got a bite. There's a little bit of sweet.
14:54It's a flavor bomb. All right. Smelling good, looking good. Let's make sure at the end,
14:58when it's time to plate, it's going to require that teamwork. And that's what we're looking for
15:01today. Yes, ma'am. Yes, ma'am. We got you. Best of luck, y'all. Thank you. I'm going to take this
15:06from you. Okay. Very, very fine. Okay. I take care of this. It's hot in here. It's beautiful. Good job,
15:13honey. We're looking good, Javi. All right, guys. So, the firefighters are back. So,
15:18what do you have for us today? We're doing something that's in every Cuban's house.
15:23What are you going to do that you didn't do last time to get you an apron this time?
15:26Well, we're going to portion better and we're going to plate nicer. This is all about precision.
15:30You know, in your jobs, precision is everything. It means life. It means life or death. This dish
15:36means apron or no apron. Correct. We're focused today. We're ready. Two aprons are on the line,
15:41guys. Bring it. Spencer and McKenna. Hello. How are you? Yes. We're back. First of all,
15:50you were so close, right? Yeah. Okay. So close. I love fried chicken. Okay. It just,
15:54it needed a little bit more oomph. Better gravy. Right? What are we doing the second time now?
15:58We're doing a New York trip with a cognac sauce. Good. And then sauteed spinach and then twice baked
16:03potatoes. When you put that New York strip on the plate, make sure you get rid of that fat there as well.
16:08Okay. Okay. You don't need to sell all that fat on there. Yeah. Okay. Just give it a little
16:11trim before you do it. Right. Thank you so much. Keep it going. That's 10 minutes to go. Yes.
16:15Look at that. Beautiful. That's good. Are you done with these carrots? No. I need lemon. Okay. Myla and
16:21Lisa, the glam moms, you guys have the usual mess in your station. Look at this. Hey, we're not doing that at all.
16:26This is embarrassing. I'm sorry. Okay. So tell me the dish again. What are you making? We're making a herb crusted lamb,
16:32rainbow carrots and asparagus, and a nice red wine glaze. Do you have a backup lamb in case
16:37one's a little bit overcooked? I got a little extra on the fly if I need it. Because as a grandma,
16:42you know you have to have a backup plan for everything in life. That's my life. God,
16:45if I had a nickel for every time I had to have a backup plan, I'd be a rich woman. All right.
16:51Make sure that lamb is medium rare. Good luck. Five minutes remaining. Come on. Let's go.
16:56Let's go. Get those aprons. Get those aprons. Get it off plate. Watch out. Let me get enough to cut
17:03this. I don't like that sauce. You do? I don't. I'm not going to use this. Nope.
17:07Nothing to use this. Are you okay, honey? All right. Don't knock the pants. This is it.
17:13It's where it counts now. The pressure is immense. It feels good to me. I know. My little
17:20Lynn, I'm praying we don't up. Come on sauce. Don't fail me now. Here you go, Lisa. All right.
17:30That's not done. I'm going to finish that one more time. Damn. Look at that. Lisa and mine. There's a
17:34problem with that sauce. He is damn right. We are messy. Oh, I need this now. Hope they have time.
17:41Line it with water. All right, Lisa. You guys got this. Make it thicker.
17:56Damn. Look at that. There's a problem with that sauce. Line it with water. All right, Lisa. You guys got this.
18:02Make it thicker. Mmm. Oh. That's all she needed. All right. Now we're ready.
18:10Final two minutes. Stop placing. Let's go.
18:13Come on. Come on. Come on. Come on. Come on.
18:16Beautiful cut. Lisa. We're going in. We're going in. Looks great, you guys.
18:20We need one more on that one. Let's do them all the same. Spinach down. Should I get steaks on? Yep. Come on, guys.
18:25Nice. I need these to be perfect. I'm going to need veggies here. Veggies here. Veggies here.
18:30Veggies here. All right. Lamb. Get the lamb on there. Gorgeous, baby. I'm going in with
18:35Christ. Pretty plates. Pretty plates. What are we missing here? Nothing. Nothing.
18:39One. Oh. Ten. One more. One more. Nine. Eight. Quick. Quick. Quick. Quick. Quick. Quick.
18:43Quick. Quick. It's gotta be. Six. Five. Perfect. Four. We got it. Three. Two. One. Stop.
18:50One more. One more. We got it.
19:02Lord God in heaven's help us. I was worried about the lamb, but it's cooked perfectly.
19:06The only thing that had us worried was this sauce. So we threw that sauce back in the pan
19:10and gave it a second chance. Here we go. Now, tonight, you'll have to cook us
19:16a second-chance dish.
19:18Four teams will earn these white MasterChef aprons
19:22and remain in the competition.
19:24Four teams will make their journey home tonight.
19:30Right, the first dish we'd like to taste
19:34is from Darcy and Courtney.
19:40I have imagined serving Gordon Ramsay
19:43a British fish and chips with banana blossom.
19:46As the cod for the longest time.
19:49Yeah, it's going to blow them away.
19:50So you dream about Gordon Ramsay sometimes.
19:52Shh.
19:54Shh, she says.
19:56Right, ladies, describe your dish, please.
19:58We've made a vegan fish and chips
20:00with a beer-battered banana blossom,
20:02a side of tarragon mushy peas
20:04and a caper and dill tartar sauce.
20:07Visually, it looks good.
20:08Batter looks nice and crispy.
20:10I'm dying to taste that banana blossom.
20:12Shall we?
20:16Banana blossoms are delicious.
20:23The batter is really light and crispy.
20:25One downside of the fries,
20:26I've got one crispy, one slightly firm,
20:29but everything's seasoned beautifully.
20:31There's lovely harmony in terms of how endearing it is
20:34watching both of you work.
20:35You're in sync.
20:37Well done.
20:37The thing that I am loving about this plate
20:40is the addition of the seaweed with the banana blossom
20:43really gave across the flavor of
20:45this is supposed to be fish and chips.
20:47And the tartar, it's delicious,
20:50and it is creamy, and it is flavorful.
20:53Let's get this out there.
20:54I didn't want to like this dish.
20:55It's not the kind of thing I like.
20:57But I'm going to tell you one thing.
20:58It's the real success in this dish
21:00is that you captured the essence of pub fish and chips.
21:03And that's to be commended.
21:05Good job, darling.
21:06Thank you, ladies.
21:12It tastes way better than expected.
21:14And trust me, I serve 10,000 portions of fish chips a day,
21:16and that is a great fakery, right?
21:18It really is.
21:19A great swap out.
21:20They did pretty good.
21:21Okay, the next dish was cooked by Shonda and Asa.
21:26Let's go!
21:28We come from a family of chefs,
21:29and it is gravely important to us
21:31that we can prove we're also chefs.
21:34Hopefully, this second opportunity that we got
21:35will earn us that white apron,
21:37and we'll show what we can do a little bit more.
21:40Okay, please describe your dish.
21:42Today, we have prepared a pan-seared sesame-crusted ahi tuna
21:46with a coconut rice, mixed greens, and creme-fresh wasabi.
21:50It's vibrant.
21:51It's got the colors there.
21:52Nice addition with a salad.
21:53I'm desperate to taste it,
21:54because I think it needs a sauce or a vinaigrette
21:56or a marinade or something.
21:58Shall we?
22:14Listen, the rice is really, really good.
22:17It's seasoned properly.
22:18It's super clean.
22:19Super precise.
22:21It's like a lean, mean, clean flavor machine.
22:24I heard that.
22:26I mean, this is, like, kind of what I want to eat every day.
22:29Really, good job.
22:30The salad itself, it is very bright.
22:33A lot of women.
22:35I think because we don't have another sauce
22:37and more flavor on the tuna,
22:39just, like, punch up that wasabi,
22:41but really like all of the flavors together.
22:43I saw you marinating the tuna as well.
22:45Where did the marinade go?
22:46The marinade did not come out the way I wanted it to,
22:48so I tossed it.
22:49Because the tuna tastes good.
22:50It melts.
22:51Wasabi mayo, I love.
22:53But that's the only thing missing.
22:54Just that little spoon of marinade over to bring it together.
22:58Yeah.
22:59Please step in.
22:59Just need a dressing.
23:07Yeah.
23:07It's okay.
23:08If it ain't good, don't serve it.
23:09It's awesome.
23:10All right.
23:10Please come forward, Myla and Lisa.
23:14Go Glamas!
23:15We're so confident today because this dish is complicated.
23:20It is challenging.
23:22It shows our skills.
23:23And I think this is exactly what we need to win that apron.
23:27What we have here is a herb custard lanum
23:30with rainbow carrots, asparagus,
23:32a beautiful cauliflower puree,
23:34and a wine demi-glaze.
23:38Love the classiness of this dish.
23:40You are just some classy ladies.
23:43And it shows through.
23:45And my lamb is beautiful rosé.
23:47It looks great.
23:49Should we dig in?
23:50What is the sauce?
23:52Red wine demi-glaze.
23:53This sauce is broken.
24:02Is that what you want the sauce to look like?
24:04No.
24:16Is that what you want the sauce to look like?
24:18No.
24:19That's wrong.
24:23Ladies, this dish has the makings of something quite unique
24:37because the hardest thing you've nailed,
24:39and that's the lamb.
24:40It's just everything else around it
24:42looks better than it tastes.
24:45The onions are delicious.
24:48The carrots and that caramelization as well.
24:50There's so many really, really delicious things,
24:53and then I see that sauce, and I'm like, dang.
24:57Yeah, there's a lot of good cookery in this dish,
25:00but a sauce like this is a fundamental aspect of the dish.
25:03Yeah, it's too bad.
25:05Thank you, ladies.
25:07Good job, ladies.
25:10They will be good, baby.
25:12Next up, Javi and Luis, please.
25:15We were built for MasterChef.
25:21So this time, we're definitely going to get that apron
25:23because this dish is 100% Cuban,
25:25and it represents our culinary friendship.
25:27It's cute and curly, just like us.
25:30Describe the dish, please.
25:32We made a Cuban picadillo with white rice,
25:34tostones with a little Cuban salad
25:36and a Peruvian green sauce.
25:38Wow, this is like the type of food I like to eat.
25:40It looks like somebody's grandma was cooking all day.
25:46Shall we?
25:53Listen, it's simple.
25:55It's charming.
25:55It's rustic.
25:56You've got the seasoning absolutely spot on.
25:58Salsa's vibrant, delicious, everything you want,
26:00but I just need more flavor from the beef.
26:02Your cilantro sauce here, it's pungent.
26:05It's yummy.
26:06Though the tostones itself is absolutely delicious,
26:10a little bit thinner would give us a little bit more crunch.
26:13But, I mean, flavor-wise,
26:16everything together works really well.
26:19The dish is excellent,
26:20and I think your strategy of bringing really home-style
26:23Miami Cuban food, it's authentic.
26:26Thank you. Thank you.
26:26And I have never in my entire life
26:29had a tostone that I've liked until tonight.
26:35Yeah, boys.
26:36Thank you, Jens.
26:39All right, boys.
26:40Good job, boys.
26:42All right, up next are Sue and Javier.
26:46I'm extremely happy.
26:48I think that the dish looks beautiful.
26:50I think that the flavor of the picadillo,
26:52I nailed it.
26:53So I know that we have a second chance.
26:55We can make it.
26:56We are confident.
26:57We're going to get the same price.
26:59So the dish that we made is called chiles en odada,
27:03and it's a poblano pepper stuffed with picadillo and walnut sauce.
27:07Pretty much we use it in Mexico to celebrate our independence from the Spaniards.
27:12Well, I think it looks great.
27:16And I was watching you two work,
27:18and regardless of divorce or separation,
27:20I really saw a mature complicity to your partnership.
27:24And I think that's the formula that we're looking for
27:26in this competition of Dynamic Duo.
27:29So I hope I can taste that in your dish.
27:32Thank you, too.
27:32Thank you, Chef.
27:33Shall we?
27:44It's good.
27:45It's a very fast-track version of something that takes a few hours.
27:49And the inside, the filling is delicious.
27:51It's weird, it's wonderful, and it's exactly like both of you.
27:54Thank you, too.
27:55The pepper itself has more bite than I thought it would.
27:58And I like it.
27:59I love that you didn't rinse off that pepper
28:01and you left that kind of charred.
28:02And I love the pomegranate part.
28:04It needs the tartness.
28:06Overall, I think the flavors are really nice.
28:08Thank you, Chef.
28:10Thank you, Chef.
28:10I think that the walnut sauce is creamy and rich,
28:13but I find the dish a little bit overall sweet.
28:16The right salinity, it would have cut the sweetness,
28:18created greater balance in the dish.
28:21Aside from that, very good.
28:22Thank you, Chef.
28:23Thank you both.
28:25Good job, guys.
28:27Good job.
28:28As a whole, the dish itself treats very well.
28:31And the use of spices, right?
28:33Yeah.
28:33It was good.
28:34Yeah.
28:35All right, up next, Adam and Joel.
28:40So, looking at some of the other dishes that were created,
28:43I think we have put such a phenomenal dish on the plate,
28:46the judges can't help but give us an apron.
28:48Please describe your dish.
28:50We made shrimp and grits.
28:52It's shrimp cooked in coffee and Coke sauce,
28:55creamy cheddar grits with a rainbow charred slaw,
28:58and toast points.
29:00I think that the plate looks really nice,
29:02and I feel like this is an elevated shrimp and grits.
29:06The lemon, on the other hand, you know,
29:08it's just kind of clunky,
29:10and I'm hoping that the sauce has all the flavor,
29:13and I really wouldn't need the lemon.
29:16Sure.
29:16Shall we?
29:27See, I mean, it's the limit, you know?
29:29It's just, like, in my sauce now.
29:30Yeah, it's kind of useless.
29:30Listen, the shrimps are cooked beautifully.
29:36Thank you, Chef.
29:37Grits, creamy, heavy, everything you need.
29:40But the exciting thing here is what you've done
29:41with the rainbow charred, because it cuts the richness.
29:43Thanks, Chef.
29:44And it mars beautifully with the sweetness of those shrimp.
29:46The sauce is intriguing, really intriguing.
29:48I didn't want to like it, but I do,
29:49because of the coffee and the sweetness.
29:51Pretty good job.
29:52Thank you, Chef.
29:52Thank you, Chef.
29:54I'll be honest, I judged you when you said it.
29:56You were like, Coca-Cola sauce.
29:57I'm like, oh, buddy, here we go.
29:59But this works.
30:00Like, the flavor of the spice that you have in the sauce
30:05cuts through that sweetness.
30:06Glad you like it.
30:07Yeah, there's a lot of things that are really,
30:09really good about this dish.
30:10I mean, like, the shrimp are cooked perfectly.
30:12This sauce has this nice kick to it.
30:15The dish is very, very successful.
30:17Thank you, gents.
30:18Thank you, Chef.
30:19Here, guys.
30:20Take the lemon back.
30:27Next up, please, Jessica and Jesse.
30:29Make your way down.
30:30I've never had so much butterflies in my stomach in my life.
30:34The only thing in my head looking down at this plate
30:36is, is this lamb cooked medium rare?
30:39Is it perfect?
30:39And we will not know until Gordon and the judges cut into it.
30:43We want this apron so bad.
30:44And if it's me that caused us to not get an apron,
30:47I'd be very upset.
30:49As would I.
30:49Please, describe the dish.
30:52We made a Berber spiced whim lollipop with roasted cauliflower
30:56with whipped feta and pickled apples and Fresnos.
31:00This dish represents our first date on a plate.
31:03She said, excuse me, picked up the chop with her hands,
31:06and it was that moment I knew I loved it.
31:09Visually, it looks beautiful.
31:10There's something quite unique about your finesse.
31:13But it's a bold move on a nut like tonight,
31:16slicing those chops individually and cooking them.
31:19You said mid-rare, right?
31:20Yes, that's what they were shooting for.
31:42You said mid-rare, right?
31:44Yes, that's what they were shooting for.
31:50Yeah, beautifully done.
32:10Jesse, Jesse, that's good beautifully.
32:12And it's got that really nice, vibrant flavour of those spices.
32:15Feta's a little bit liquid,
32:17but I love the quick pickling of the apple
32:19and the Fresno chilies.
32:20It gives that light, sour, tart, heat, everything you want.
32:24Well done.
32:24The lamb itself is really beautifully cooked.
32:27Love the way that the feta goes through with the lamb.
32:30One of the surprise notes for me was the apple.
32:33Yes, yes.
32:34It's still sweet and tart,
32:37and because of that, it makes the whole plate come together.
32:40I do feel like if you would have had one more
32:42of something else refreshing with that apple,
32:45definitely would have come through even more.
32:47For me, I think that the seasoning is aggressive,
32:50but the dish is excellent,
32:52and I love the kind of playing in the Greek world of food.
32:55Good job.
32:56Thank you so much.
32:57Thank you both.
32:59There we go.
33:03Yeah, I just need something fresh on there.
33:05Yeah.
33:06Okay, the final dish was cooked by Spencer and McKenna.
33:13We have a second chance at redemption.
33:15We're going to get an apron.
33:16Yeah, it's such a special dish for us
33:18because when Spencer and I started dating,
33:20he made steak for me all the time,
33:22and so now making it for the judges is just so exciting.
33:25It's like a little glimpse of what our kitchen looks like at home.
33:27We made a New York strip steak with a cognac peppercorn sauce,
33:34sauteed spinach, and twice-baked potatoes.
33:38Visually, I am always concerned when you present a New York strip
33:41and the back strip has got exposed fat.
33:44You don't want to navigate your way around that.
33:46That's your job to make sure that's not on there
33:48by the time we come to eat it.
33:49Okay.
33:50Shall we try?
33:50All right, first off, great sear on the steak.
34:06My steak is cooked medium rare.
34:08Sauce, delicious.
34:09Needs a touch more body.
34:10Just another 90 seconds to reduce.
34:12Okay.
34:13Spinach, seasoned beautifully.
34:14I just don't get the potatoes.
34:15It needs more flavor.
34:17Call me crazy, but I like the potatoes.
34:18They're cute.
34:19I was going to say, the potato's the best thing on the plate.
34:23Are we eating the same potatoes?
34:25I mean, they're definitely different looking,
34:28but the texture in the inside is really nice.
34:31The sauce, you know, we talk about, like, nappe,
34:33which means to coat the back,
34:34and here you're just a little thin.
34:36You reduce it or even add it a little bit of butter
34:39to really kind of finish that out, I think, would have been nice.
34:42So, for me, this is a bit of a technical error
34:46putting the peppercorns in the sauce like that.
34:48The flavor turns your whole palate white,
34:50and you can no longer eat anything else.
34:52But listen, a little bit more reduction on the sauce.
34:55Steak's great.
34:56You're going to give me the potato recipe later.
34:58It's a good job, guys.
35:02Good job, guys.
35:06I knew there was a potato.
35:07No, don't get those things.
35:11It's weird.
35:11It's a bacon.
35:15I think we're too good enough to get one.
35:17I don't know.
35:18I don't know.
35:19Wow.
35:20Eight extraordinary second chance dishes
35:23from eight talented duos.
35:26We've got ourselves an extremely tough decision.
35:29Please, all of you, make your way down to the front
35:31and give us a very, very valuable moment, please.
35:39Good job, everyone.
35:40This just sounded awesome.
35:42Great job.
35:43Stress.
35:45I love you.
35:47Outstanding dishes.
35:49I think that they took that second chance
35:51and they ran with it.
35:52Tonight, they were really working together,
35:53and it really showed them the dishes.
35:55It's a hard decision.
35:56Yeah.
35:57It's so tough.
35:58I'm proud of you.
35:59I'm too good.
36:02I love you.
36:04This is brutal.
36:06Are we in agreement?
36:07Yes.
36:07Yeah.
36:07Yeah.
36:18Tonight, you were all handed a second chance
36:21in this incredible competition.
36:24Now, unfortunately for us tonight,
36:26there's just four sets of aprons to give out.
36:31The first duo earning their aprons.
36:35This dish really did wow all three judges.
36:39Congratulations goes to...
36:45Asu and Javier.
36:47You excited?
36:57No.
36:58No?
36:59Here you are.
37:00Thank you so much.
37:01Oh, my God!
37:01We're back!
37:04Congratulations.
37:05Please make your way up to the balcony.
37:06Well done.
37:07Thank you so much.
37:10I'm crazy happy.
37:13It's just like,
37:13I feel like my heart is going to explode.
37:15I'm very concerned because I think you're going to fall down in any moment, no?
37:19For Javier, it's harder to express his emotions and his feelings.
37:22But for me, I don't care.
37:24I'm like, ah!
37:26Oh, my God.
37:27I need a mezcal right now.
37:29Oh, my gosh.
37:31The next duo who we think deserves these white aprons tonight is...
37:36Adam and Joel.
37:41Oh, my gosh!
37:42Oh, my gosh!
37:43Oh, my gosh!
37:44Oh, my gosh!
37:45Oh!
37:45Oh!
37:45Oh!
37:46Oh!
37:46Wow, Chuck!
37:47Wow, Chuck!
37:48Joe should have been great!
37:51Wow.
37:52Thank you, everybody.
37:54Well done.
37:54Thank you, Chuck.
37:55Excellent.
37:56Congratulations.
37:57Thank you so much.
37:57You may go to the balcony.
37:58Awesome.
37:59My head's spinning a little bit.
38:04I didn't expect that.
38:06Being here with this apron now, doing it with my brother, is amazing.
38:10We're here to win this.
38:11Absolutely.
38:14Okay.
38:14The next pair to earn white aprons tonight is...
38:18Darcy and Courtney.
38:29Put them on.
38:31This is nicer than scrubs.
38:34Way nicer than scrubs.
38:35Seriously.
38:36Oh, God.
38:37Oh, God.
38:37Congratulations.
38:38Thank you so much.
38:38Congratulations.
38:39Please go to the balcony.
38:40Thank you so much!
38:41Woo!
38:42Woo!
38:43Woo!
38:44Woo!
38:44Woo!
38:45Woo!
38:45Woo!
38:46Woo!
38:47Woo!
38:48Woo!
38:48Woo!
38:49Woo!
38:49Woo!
38:50Woo!
38:51Woo!
38:515 duos remain.
38:53The duo who have earned the final white aprons is Jessica and Jess.
39:05Yes!
39:06Yes!
39:07Yes!
39:08Wow!
39:09Wow!
39:10Sarah!
39:11Oh, thank you so much.
39:14Oh, my God.
39:15Oh, my God.
39:16Oh, sorry.
39:17Congratulations.
39:19Well done.
39:20Oh, my God.
39:21Oh, my God.
39:22Oh, my goodness me.
39:23Oh, my God.
39:24Oh, thank you so much.
39:25Congratulations.
39:27Great job.
39:28Well done.
39:29Well done.
39:30Well done.
39:31Make your way up to the balcony.
39:32Well done.
39:33We got an apron.
39:36We got an apron.
39:37This season is about duos, and we're here to show everybody that we work seamlessly together,
39:44and every dish that we put out is going to be amazing.
39:46Together, we're stronger.
39:47Absolutely.
39:48That's why we're going to be the team to beat.
39:49Absolutely.
39:52Wow.
39:53All of you.
39:54Exceptional job tonight.
39:55The problem is everyone brought their A-game.
39:57We all hope it's not the end of your culinary journey.
40:00The very best of luck.
40:02Good night.
40:03Thank you so much.
40:05Woo!
40:07There's some really, really talented chefs this season.
40:10Yeah.
40:11And we weren't one of them.
40:14We weren't one of them.
40:17Not getting our apron is definitely a heartbreaker for us.
40:20But we're definitely looking forward to getting back to the firehouse.
40:22We've missed those guys and girls.
40:24And we're ready to get the beatdown that we're going to get for losing this competition.
40:29Them knowing that we lost twice.
40:31They're going to be like, we're ordering out.
40:33Which will be nice for us.
40:34Yeah.
40:35We'll get a break.
40:38What a night.
40:40We have, ladies and gentlemen, our top 12.
40:43Come on.
40:44Woo!
40:45Woo!
40:46Woo!
40:47Woo!
40:48I wish I had my stethoscope.
40:49I'd be like, woo!
40:50I know.
40:51Seriously.
40:52I would literally whip it around in my head right now.
40:53I'd be like, I don't need you anymore, sucker.
40:56Just got a white apron on MasterChef.
40:58They're going to have to replace us in the yard.
41:00Well done.
41:01I hope you all have a chance to celebrate tonight.
41:05Because I promise you one thing.
41:07It takes a lot to get invited to this extraordinary party.
41:12Good night.
41:13Woo!
41:15Woo!
41:16Woo!
Recommended
46:39
|
Up next
42:12
53:23
41:09
1:00:34
48:37
50:56
1:03:12
46:58
46:32
46:57
40:56
49:00
1:29:52
1:14:47
43:36
47:09
48:41
48:53