- 2 days ago
Masterchef Season 15 Episode 9
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🎥
Short filmTranscript
00:01Previously on MasterChef.
00:02We're going to play recipe telephone.
00:05These duos are separated in the cooking
00:07of a dish over one hour.
00:08One starts, one brings it home.
00:10You've really got to set your partner up to success.
00:12Some were perfectly aligned.
00:14Flavors are great, techniques are great.
00:16You read each other's minds.
00:17Congratulations, Rachel and Julio.
00:20While others were out of sync.
00:22Don't put it on the fish.
00:24I'm doing the best I can with what I got here.
00:25Hey, I'm a boss.
00:27Brian, Kate really left Kayla a mess.
00:29The steaks are still in the package.
00:30Wish she put the carrots on for me.
00:33Ladies, sadly, filet mignon is overcooked.
00:35And also this asparagus.
00:36It's just mush.
00:38Ryan, Kate, you didn't do enough.
00:40The duo leaving MasterChef tonight
00:42is Kayla and Ryan Kate.
00:45Say goodbye.
00:48Tonight, it's full steam ahead in the second team
00:52challenge of the season.
00:53You'll be cooking for a VIP fine dining experience.
00:57These are full-on Michelin star dishes.
00:59Oh, boy.
01:00But this is no ordinary service.
01:02One duo from each team will be cooking on the moving train.
01:06It's a race against the clock.
01:08The diners are boarding the train.
01:10Come on, come on.
01:11You've got to go faster.
01:12You've got to get these out before that train stops.
01:14To make sure everything stays on track.
01:16Should be medium-iron.
01:17That's black and blue.
01:18You both know what you're doing.
01:19All these dogs are overcooked.
01:20There's going to be hell to pay.
01:21This is a frickin' train wreck.
01:33This is far from the MasterChef kitchen.
01:36Yeah.
01:37Where are we?
01:39Ready, train?
01:40It's down to the top eight, and it's
01:42getting harder and harder.
01:43Last week, we were in the bottom.
01:46The margin of error is shrinking, so we're nowhere to hide.
01:49Nowhere to hide now.
01:50MasterChef station.
01:53This is our second field challenge.
01:55You know, we know we're in for a tough one.
01:57So we really got to step up today and knock it out of the park.
02:08MasterChef gravy train.
02:09MasterChef gravy train.
02:20Excellent.
02:21Oh, my God.
02:22Last field challenge, Gordon's riding around on a water ski.
02:26And this challenge, he's in the conductor's seat.
02:29Like, what can't he do?
02:30What a ride.
02:31Oh, my God.
02:32Another unique entrance.
02:34Oh, boy, oh, boy.
02:36How cool is that, by the way?
02:37Yeah.
02:38Good morning, guys.
02:39Good morning.
02:41Feeling good?
02:42Yes.
02:43Listen up, because it's time for our next big field
02:47challenge.
02:48Today, you'll be cooking for a one of a kind,
02:52VIP fine dining experience.
02:56VIP fine dining.
02:58That's right.
02:59You'll be serving nearly 60 VIP guests right here.
03:03Wow.
03:04I love it.
03:05These are discerning guests that are willing to pay
03:08a big premium for impeccable service and excellent food.
03:13In this challenge, each team will have to cook an elegant meal
03:16featuring a mousse bouche and a main course.
03:21That's right.
03:22Two courses.
03:23That's going to be tough.
03:24Now, listen up, because the duos on the winning team
03:27will be safe from elimination when we return
03:30to the MasterChef kitchen.
03:31However, if you find yourself on the losing team today,
03:34you will fight for your survival inside that dreaded pressure
03:37test next time.
03:38I won't be on that.
03:39Another one.
03:40Where, unfortunately, at least one duo
03:43will be leaving the competition.
03:47OK, guys, now we need teams.
03:49Today, to keep things really simple,
03:51we're going to split you right down the middle.
03:53So that means we have four duos on each team.
03:56Let's do this.
03:57I've got this, dude.
03:58This is going to be cool.
04:00All right, it's the blue team aprons.
04:03Good luck, guys.
04:04All right, come on, team red.
04:06So we have Zach and Michelle, Rachel and Julio,
04:09Timothy and Athena, Tana and Kate.
04:11You are going to be the red team.
04:14Jessica and Jesse, Asu and Javier, Adam and Joel, Tina and Yvonne,
04:18you are going to be the blue team.
04:21Mm, I like red.
04:22All right, nothing keeps you running on schedule
04:26quite like a captain.
04:27So please take a minute amongst yourselves
04:29to pick one duo to lead your team to victory.
04:33We both run restaurants.
04:34We've both been bartenders.
04:36I think we should do it, too.
04:37Yeah, yeah, yeah.
04:38I mean, this guy runs million dollar sales all the time.
04:40We're ready to step up.
04:41Yeah?
04:41Yeah, yeah.
04:42You guys confident?
04:43Yep, yep, we feel good.
04:44All right, let's go, team one, three.
04:45One, two, three, blue, blue.
04:47Red team.
04:48OK, so red team, please tell us who you picked as captains
04:51and why.
04:52We've volunteered to be captains.
04:53OK.
04:54We're ready to show that we have some leadership skills
04:57and we're excited about working with this team.
04:59OK, blue team.
05:01Who's the captain?
05:02All right, Jesse and Jessica, tell us why.
05:05We both have experience, especially in bartending,
05:07running the ship, if you will.
05:09And we do not put out poor food.
05:11So tonight is going to be the best food possible.
05:14OK.
05:15Right, red team, blue team, listen up.
05:16Today, we want to ensure that the diners
05:18get the highest quality of service.
05:21So we've created your menus for you today.
05:24Oh.
05:26Wow.
05:27Red team, you'll be cooking a delicious crab vol-au-von,
05:31finished with creme fraiche and dill,
05:32topped with salmon, roe, caviar.
05:34OK.
05:35After that, your main course is a beautiful medium rare filet
05:39mignon with sauteed mushrooms, mashed potatoes,
05:41wilty greens, finished with a beautiful peppercorn sauce.
05:46Blue team, you'll be cooking a beautiful sesame crusted
05:49ahi tuna crisp, served with an avocado puree
05:53and pickled red onions.
05:55The entree is a delicious pan-seared duck breast
05:58with butternut squash puree, roasted carrots,
06:01and a port wine sauce.
06:04You understood?
06:04Yes, sir.
06:06But this is no ordinary service,
06:08because once our VIP guests arrive,
06:10one duo from each team will be responsible for cooking
06:14and serving the amused bush on the moving train.
06:19Oh, my god.
06:22Yes, the train's going to be moving.
06:24Yes, it's cramped.
06:25Yes, you've got Joe Bassiano's breathing down your neck.
06:28We have never served food in a moving train.
06:32Are you kidding me right now?
06:34The train does a loop around this stunning scenery
06:37for 45 minutes.
06:38So by the time it returns, your main course
06:41must be ready to serve.
06:43And the diners will be casting their votes
06:46for the best team based on both courses.
06:50Right, so red team, blue team, are you ready?
06:52Yes, let's do it.
06:53Your time starts now, let's go.
06:58Let's go, let's go, let's go.
07:00Let's go, let's go.
07:00Let's go, guys, let's go.
07:02Let's go, guys.
07:03Let's go, team.
07:04Let's go, guys.
07:04Let's get it, let's get it, let's get it.
07:06Taste the dishes!
07:08All right, you guys feeling good about what you're tasting here?
07:11The appetizer, the amuse-bouche.
07:13Crab, creme fraiche, dill.
07:15We have the duck, and it's cooked a perfect medium rare.
07:18The skin is super crispy.
07:19It is going to be really difficult to replicate these dishes.
07:23Fine dining is all about precision,
07:25and there's nothing really to hide behind here.
07:27So, um, rolls.
07:29I'd like Joel and I to take the train,
07:30because precision and consistency is right up my alley.
07:34Yep.
07:34Okay, Joel and Adam, you guys will go down the train
07:36and kick ass over there, okay?
07:37Yep, yep.
07:38To sear the tuna and the duck,
07:39I'm going to have Tina and Yvonne start that, okay?
07:42Tina, my name, tuna, my game.
07:44Yes, I love it, yes.
07:46Azu and Javier, we're going to have you work on the vegetables.
07:49Our style of leadership is straight to the point.
07:52Absolutely, there's no time to mince words here.
07:54I want to get the job done, and I want us to win.
07:56We taste everything, every component, all right?
07:58If it's not good, we don't serve it, okay?
08:01If we have to, we're going to get real Boston
08:03real quick in this challenge.
08:04Look at me, I am the captain now.
08:08All right, we're ready to dig into the steak.
08:10This is going to be a really difficult challenge,
08:11because the key to reputating this menu
08:13is nailing the steak.
08:14If we're off there, the whole dish is going to be off all day long.
08:17So, who feels really comfortable with the amuj?
08:19We've done full of one before.
08:21Rachel and Julia, we'll put you guys on the train.
08:23Having been captains already, that's your ship,
08:25and that's your train.
08:25What's wrong with it?
08:26Athena and Timothy, you guys have done potatoes now
08:29a couple times, if you're good about being in the Charlottesville.
08:30Yeah, we can start to do that for sure.
08:32Okay.
08:33And then my South Dakota ladies.
08:34Yes, I'm on the meet.
08:36Okay, you guys are on the meet.
08:37I'm taking the lead on this challenge,
08:39but we're going to have to take turns, you know,
08:42being in that leadership role.
08:44I feel good.
08:44Let's just communicate, you guys.
08:45We need to communicate.
08:46I'll be kind to each other, but communicate.
08:48Our leadership style is going to be to protect the emotions of our team.
08:52And we're going to show that we have confidence in them
08:55so they can have confidence in themselves.
08:57One, two, three.
08:58Go!
08:59Let's go, team.
08:59Woo!
09:00Go, go, go, go, go.
09:01Let's get ready.
09:04Okay, show me the tuna.
09:06Bring the energy, team.
09:07We've got this today, guys.
09:09Already rocking and rolling, team.
09:10I love it.
09:11Yes, we good.
09:12You good.
09:13What a beautiful day.
09:16Oh, my goodness, man.
09:17Look at this.
09:17Very exciting challenge.
09:18We're looking for a train full of VIP diners.
09:21These dishes are full-on Michelin-starred restaurant dishes.
09:24The whole point of the day is starting off strong
09:27and organizing yourself from the beginning.
09:30How are the potatoes?
09:31I know.
09:31They're boiling.
09:32Potatoes are boiling.
09:33Sorry if I annoy you guys.
09:34No, no, you're good.
09:35I need to, like, annoy us as much as possible.
09:38Red team captain, we've got Michelle and Zach.
09:40They've been on top.
09:41They've been on the bottom.
09:42Their ambition sometimes outweighs their capacity, I think.
09:45And today, they're here to demonstrate
09:47that they have what it takes to lead a team like this to victory.
09:50Sure.
09:51How are you guys doing?
09:52All right, Rachel is going to chop up some dill.
09:53We're going to get the vol avant baking right now.
09:56Okay.
09:57Let's talk about the red teams.
09:58I'm Miss Bush, that beautiful little vol avant.
10:00You have a lot of variables with that.
10:01Is the crab meat creamy enough?
10:03Is the pastry shell toasted enough?
10:05My big concern about the red team is the filet mignon.
10:08So those are a lot of filets to cook.
10:10How do you cook them all to a perfect medium rare?
10:12You're going to have to sear all the steaks to rare during prep.
10:15And then when the tables will call for service,
10:17you can cook them to need rare.
10:19Let's go, blue team.
10:20We're tasting everything, okay?
10:22Yes, yes, sir, yes, sir.
10:24So, captain of the blue team, we've got Jessica and Jessie.
10:27Another powerhouse duo.
10:29Assertive, strong, and most importantly, they've got the finesse.
10:32But Jessie can get pretty fiery under pressure.
10:35You feel good about this.
10:36Yes.
10:37Yeah?
10:38I think we need a touch of oil in there.
10:39No.
10:40Are you sure about that?
10:41We don't need any oil.
10:42No.
10:43No?
10:44Okay.
10:45Don't.
10:46Think what they've got to achieve on that news bush.
10:47You have to sear the tuna properly.
10:48You have to toast the sesame seeds.
10:49It has to be crisp.
10:50Yeah.
10:51So many variables.
10:52Absolutely.
10:53Looks good, right?
10:54Let's talk about the duck.
10:56Not only are you worrying about a temperature on the inside,
10:58but you also need the crispy skin, which means you have to render out that fat.
11:02Absolutely.
11:03Protein, obviously, no pressure, but, like, big deal.
11:06Yeah, big deal.
11:07So I just, like, rolls between the two of you, like, making sure who's doing what,
11:10and, you know, we know what's going on.
11:16Red team, blue team, the train is departing in 20 minutes.
11:19Let's go.
11:21Jessie, Jessica.
11:22So who is doing what?
11:24Tina is working on the fish right now while Yvonne is scoring the duck breast.
11:27Joel and Adam working on the shisho leaves for the tuna.
11:30And Javier and Azu are working on butternut squash puree right now.
11:34So everyone's got a clear, clear roll.
11:35Yes.
11:36Who's going on the train?
11:37Joel and Adam are going to go on the train.
11:38Ooh.
11:39Yes.
11:40Have you guys cooked the tuna like this before?
11:42Do you normally cook it dry?
11:43Because Adam wanted the oil on the fish.
11:45And need a little oil so that you get color on the sesame seeds.
11:50This is a big mistake.
11:51So please take this out of the pan, all right?
11:53Look at that, Tuna's already, look at that, it's already coming off.
11:56Any salt?
11:57Yes.
11:58Yes, salt in the sesame seeds.
11:59Together.
12:00Wait, so is there salt on the actual tuna?
12:04Only on the sesame seed.
12:06You should put some on the tuna as well.
12:08OK.
12:09You need to make sure it's all salted and seasoned, right?
12:12Jess, Jess, come here.
12:13Yes.
12:14This is all wrong.
12:15OK.
12:16We know it.
12:16I think we know it.
12:17You need to take control of this because this is going to go sideways really quick.
12:20Tina is our name.
12:21Tina is our name, Tuna might be her game, but not today.
12:23So you're the captain, right?
12:24Yeah.
12:25What are we going to do?
12:26Yeah, I think we need a touch of oil in there.
12:27As soon as the tuna gets on the train, there's nothing we can do.
12:30It needs more oil, Tina.
12:31Tina, it needs more oil, OK?
12:32OK.
12:33If we don't get this tuna right, it's going to set the tone for the rest of the meal.
12:36So you're the captain, right?
12:49Yeah.
12:50What are we going to do?
12:51Yeah, it needs more oil.
12:52Tina, Tina, it needs more oil, OK?
12:54OK.
12:55It is so important as captains to step in and pivot roles.
12:58And we cannot sit there and keep working with a bad product.
13:02As soon as Joel and Adam get on the train, there's nothing we can do.
13:05So we need to set the brothers up for success.
13:08We're going to do a quick, quick sear, just like she was doing.
13:10But I just want a little oil to brown it a little better.
13:14All right.
13:15Good luck.
13:16Use this.
13:17Don't use the cones.
13:18OK, can you do more tuna?
13:19I'll sear it.
13:20OK.
13:21Just, just, I have tuna here.
13:23OK.
13:23All right, Zach and Michelle, tell me, how do you split this team up?
13:26Who's doing what?
13:27So we've got Rachel and Julio on the amuse-bouche.
13:29Athena and Timothy are on the potatoes and the Swiss chard.
13:33Kate and Tana, they're on the steaks.
13:35And the volubon's in the oven?
13:37Yes, they're in the oven.
13:37Yep, they're in the oven.
13:38Check the seasoning before they depart on that train.
13:42All right, sounds good.
13:42You got it.
13:44Oh my gosh, this butter is melted.
13:47Right, listen, what are you two doing?
13:49Zach, Michelle, two seconds, please.
13:51We've got to sear these guys, yeah?
13:53Top and bottom.
13:54Got it.
13:54That is not seared.
13:55No, it's not.
13:56Yep, that's my fault.
13:57You both know what you're doing?
13:58Yes.
13:59Let's go.
14:00Work it, yes?
14:00Got it. Thank you.
14:01Let's go.
14:02All right, if at any point in time you guys want us to step in,
14:05please just communicate that.
14:07We got it.
14:07Yep, we got it.
14:08Gordon's upset, but Kate and Tana are telling us
14:12that they've got this under control.
14:13I do believe in you.
14:14I know that you're capable of this.
14:15I've seen your steaks before.
14:17You got it, you got it, you got it.
14:19They still seem confident, so we want to trust in them.
14:22Guys, 15 minutes, we have to have plates.
14:23Oh my goodness me, red team are fast asleep.
14:25Tana and Kate attempted to sear the filet.
14:28All it was, just lightly sear it on top and roll around the outside.
14:31Oh my god.
14:32They don't look confident.
14:33In their effort to try to prove themselves,
14:35might drag the entire red team down.
14:36Yeah.
14:37Hey, how are we looking on the puree?
14:38Just a bit, no?
14:39Just a tiny bit, yep.
14:41Blue team's not much better.
14:42So the sesame seared ahi tuna, they put Tana on to do it, disaster.
14:47It looks just as white as it did before it went in the pan.
14:51Why are we heating the pans up so hot?
14:53When you put a pan that hot, you're going to hit instant caramelization.
14:55It's going to burn the carrots.
14:57All right?
14:57So just let it sit there, OK?
15:00So Jesse is passionate.
15:02He is happy to tell you what he thinks.
15:05We're going to eat some garlic.
15:06I'll grab some garlic real quick.
15:07I'll crush your food here.
15:07Stay behind.
15:08Azu, stay behind you, please.
15:09Yeah, sorry.
15:10OK.
15:11All right.
15:12He's typically got a really great opinion,
15:13but sometimes it comes off a little bit steamy,
15:16and it might ruffle some feathers.
15:18Taste this, please.
15:19It's OK.
15:23It's fine.
15:23It's not fine.
15:24We want good.
15:25The velveteer.
15:26Is it hot?
15:26Yes.
15:27It's good.
15:28It's OK.
15:35Red team, blue team, the diners are boarding
15:38boarding the train.
15:39Let's go.
15:43OK.
15:43We're getting ready to taste, guys.
15:45Shall we?
15:45Blue team.
15:47How's the jus, Jess?
15:47Much better?
15:48Better.
15:48OK.
15:49Put it right here.
15:50Jessica and Jesse, describe the dishes, please.
15:53All right.
15:54So we have a seared sesame-crusted ahi tuna
15:56with an avocado crema and some pickled onion.
15:58And for your entree, we have a seared duck breast,
16:00port wine jus, butternut squash puree,
16:03and some glazed carrots.
16:04We've got a lot of problems here.
16:06The tuna's overcooked.
16:07The sesames are not toasted at all.
16:09I mean, but we had this conversation
16:10about putting color on the sesame seeds.
16:13It takes a hotter pan than what you're using.
16:15Tuna is bland.
16:16I mean, it's under-seasoned.
16:17OK, heard.
16:19The duck.
16:20Beautiful.
16:23Yep.
16:24We taste those carrots.
16:25They're undercooked and they're under-seasoned.
16:26Absolutely.
16:27Look, the train is leaving in 15 minutes.
16:29And this tuna needs to be rectified.
16:30OK.
16:31Thank you, Chef.
16:32Train's leaving, guys.
16:33We need to redo that tuna right now, OK?
16:35So get all the pans on as hot as possible.
16:37Dear, oh, dear.
16:38It needs more seasoning, too.
16:39And it needs to be salted.
16:40More salt?
16:41Yes.
16:42They said it was bland.
16:43Yes.
16:44So the tuna seems to be getting off to a rocky start.
16:45It's under-seasoned.
16:47We're having to re-cook it.
16:48Time's running out.
16:49If we miss this train, we're going to be in that pressure test.
16:53OK.
16:54Zach and Michelle, describe the dishes, please.
16:56So the amuse-bouche is a crab voulovant with a dill creme
16:59fresh with salmon roe on top.
17:01And then we have a filet mignon with some Swiss chard,
17:03some creamy potatoes, sauteed mushrooms,
17:05and a green peppercorn sauce.
17:07Both the amuse-bouche and the filet look technically sound,
17:10but they look sloppy.
17:12We need more precision, more perfection.
17:14This looks like family meal of current, Chef.
17:16Sid, you've got too much crab.
17:18Who's seasoning that?
17:19That was Rachel and Julio.
17:21More salt.
17:21OK.
17:22You've got to remember, you may taste the crab by itself,
17:25but once it goes in a pastry, it takes a little bit of that away.
17:28So make sure it's highly seasoned.
17:29OK.
17:30Understood.
17:31The cook on there?
17:32It should be medium rare.
17:33So you can tell how rare that is.
17:35That's black and blue.
17:37Yeah, steak was rare.
17:39We have a big issue.
17:40Understood.
17:41I'm not confident with those two cooking out.
17:42This is a disaster.
17:43If I start bringing steaks back from the dining room,
17:45rare, moving like this, there's going to be hell to pay.
17:51That can't happen.
17:51That's not good.
17:52All right, guys, let's pull it in.
17:54All right, guys, let's go.
17:55All right, Rachel and Julio, the feeling needs to be a little more seasoned,
18:10a little more salt.
18:10Seasoned.
18:11There you go.
18:12OK, we saw it was rare.
18:13So it was.
18:14So I don't want to, like, say that I don't believe in you guys,
18:17because I do.
18:17But we just need to come up with a system here that works.
18:21OK.
18:21What is going on?
18:23Feeling like we have to pay extra special attention to these steaks
18:27in order for them to turn out the way that we want.
18:29Just make sure that our station is, like, neat and tidy and ready to go.
18:33If you're coming on the train with me, we are leaving in five minutes.
18:37Your amuse-bouche needs to be ready.
18:39Five minutes.
18:40Five minutes.
18:40Julio and Rachel.
18:41Five minutes until that train leaves.
18:43Got a brush?
18:44Can you grab a brush for me?
18:44Yeah.
18:45Where is the tuna?
18:46I went to this, wanted to be the cool, calm collective captain, and I'm starting to freak
18:50out.
18:51The train's leaving, guys.
18:52We've got to get the tuna on.
18:53Come on, come on, come on.
18:55Brush that.
18:56I have no clue if this tuna is cooked correctly.
18:58And we need to get those tunas done and on the train.
19:01We've got the velotade right here, yes.
19:03This needs to thicken it up in there, because we're just going to add a little bit to the
19:06saute pan.
19:07Okay, yeah, that's good.
19:08You did a good job punching that up.
19:10One minute to go, let's go.
19:11You guys good?
19:12Okay, we are ready to go.
19:14All right.
19:14I think we're ready.
19:15Red team, blue team, all aboard!
19:17Make sure you have everything with you to execute your amuse-bouche.
19:21Let's go.
19:22Let's go.
19:23Let's do it.
19:23Hey, guys, go kick ass for us, okay?
19:25Let's go, let's go, let's go, we got this.
19:27Why is there four on the red team?
19:29Did they just help us bring Joe?
19:30Is that okay?
19:31Yeah.
19:33Thank you so much.
19:33Just drop it off.
19:34All right.
19:35Good job, guys, let's go.
19:36We've prepped for this amuse-bouche, and we are ready to go.
19:40The only thing we're worried about, really, is leaving our team behind with so much to
19:44do for the entree.
19:49Scary.
19:49And they're off.
19:50Okay, bye, guys.
19:52There goes the train.
19:53Here they go.
19:54Good luck, Joe.
19:56Okay, blue team, red team.
19:58We have full train of fine dining clients.
20:00We need to impress them.
20:01This is your time.
20:02Go to it.
20:03Come on, come on.
20:04First time we're on a train.
20:05I know, how crazy.
20:06What is the?
20:07Hot, hot, hot, hot behind.
20:10I wish that we had not had to cook the tuna three times, but we're going to make it work.
20:15We need to have a good sear on the tuna, so we're picking out the ones that look the
20:18best.
20:19These are the ones I want you to use.
20:20Service ready.
20:21Blue team, red team is ready with the first four amuse-bouche.
20:24Are you ready?
20:25We've got some VIP dinners, and he's got to look good.
20:27Coming up.
20:28All right, train's gone.
20:30Just under 35 minutes until the dines return, and we start serving the main course.
20:35The vehicle should be the last thing that goes in.
20:37You have to make sure the carrots are cooked before you add it, okay?
20:40Yeah, Chip.
20:41Oh, is that enough color on that one?
20:43No.
20:44Don't flip it, then.
20:45Get it back turned over.
20:46Thank you, Tiffany.
20:48Normally, they call me Chef.
20:50Thank you, Chef.
20:51Sorry.
20:52That won't happen again.
20:53I know it won't.
20:57Zach, I want you to feel that one.
21:01Feels pretty rare.
21:02So, got to be careful.
21:03Yeah, I know.
21:03I'm debating whether or not.
21:04What are you debating about?
21:05Well, if Michelle and I take that over, but we got a plate.
21:08Which one is the most important?
21:09The protein.
21:10And it sounds like a no-brainer.
21:12All right.
21:13The stakes with Tom and Kate have been a little bit in shambles, and it's time to
21:16sort that out.
21:17I think we should finish the stakes.
21:20Yeah.
21:20I know that this is difficult.
21:22Let's have Zach finish them while you guys are continuing to start them.
21:26I don't want to be mean, but we're just feeling like we need to babysit to ensure that everything
21:30goes right.
21:32Woo!
21:33Oh, my God.
21:35It did it again?
21:36We keep leaving it unattended.
21:38There's so much focus on the stakes, and everything else has fallen on us.
21:41But we don't have enough hands for the other parts of the plate, and if they keep focusing
21:45on these stakes, everything else is going to suffer.
21:47Michelle, when Julio and Rachel get back, we'll probably need help with that, just because
21:51it's a lot of potatoes.
21:52Yep.
21:52Yep.
21:57Let's go, boys.
21:58We've got to go faster.
21:59Yes, Joe.
22:01We're on a moving train, trying to do very delicate work, so there's quite a bit of pressure.
22:06Ah, pressure right now.
22:07Especially with these damn potatoes flipping over.
22:10We're behind you.
22:10Oh, he's moving.
22:12This is crazy.
22:13Come on, come on, come on.
22:14Service.
22:15Service, please.
22:16We've got service for four.
22:25Ladies and gentlemen, welcome to our gourmet train dining experience.
22:29Show of hands, if you preferred the ahi tuna from the blue team, please raise your hand.
22:34If you preferred the crab bulan from the red team, please raise your hand.
22:38Red dress, red team, we're on the crab.
22:41Why?
22:43Excellent.
22:44For you, sir?
22:44The crab is going to be very hard to taste.
22:46Enjoy the rest of your meal.
22:48One more to complete the four.
22:49We'll get out in front of them right here.
22:51Blue team, service coming up.
22:54Rachel and Julio.
22:55We've got to go faster.
22:56Come on.
22:57Raffi-do.
22:57Raffi-do.
22:58Yes, sir.
22:58Let's go.
22:59Make them perfect.
23:00Hot.
23:00Watch out behind.
23:01Sorry.
23:02We're halfway there, but we've got to get these out before that train stops.
23:04I don't want Jesse yelling at me.
23:06I'm more worried about Jessica yelling.
23:07Have you heard Jessica yell?
23:10That's burnt.
23:10All right, we've got to turn the elements down on all of these burners.
23:13They're going way too high.
23:14See?
23:15This is burnt.
23:16How'd you burn a carrot?
23:18Look at this.
23:19You need to control that over there, please.
23:21I'm trying.
23:22Javier is scorching multiple batches of carrots, and it's becoming painful.
23:29He's a garbage.
23:30He's a garbage.
23:31Jessica.
23:32Hey, that's not going to help us, all right?
23:34Slow down.
23:35Jess doesn't get frustrated often, but when she does, the Boston accent comes out.
23:40There's maple and everything.
23:41How do you burn a carrot?
23:45What?
23:45Lower the heat on everything.
23:48Red team, blue team, we're almost at the station.
23:51Glass tables.
23:51Let's hurry up.
23:52Come on.
23:53Let's go, team blue.
23:54Help you?
23:55Let's go.
23:56Let's push.
23:57No, I dropped the ball right now.
23:58Gentlemen, gentlemen, okay, does someone prefer one or the other?
24:07Well, I prefer the crab.
24:08The cream sauce is just beautiful.
24:11Delicate flavor of the tuna, just sitting on that light potato chip, really stood out.
24:16If you enjoyed the tuna from the blue team, please raise your hand.
24:19Okay, so we have three votes for the blue team tuna and one vote for the crab boulevard from
24:25the red team.
24:27Last trade's going out.
24:29Service, last ones.
24:30Let's go.
24:31Come on.
24:32Nice.
24:33Good job, buddy.
24:34Well, I thought both were beautifully presented.
24:37To me, the blue one, I love it.
24:39Gee, it was good.
24:40No.
24:41It was good.
24:42I enjoyed the tuna, the blue dish, but I preferred the crab boulevard because I thought
24:48it was more balanced.
24:51Red team, blue team, the train is coming, guys.
24:53Let's go.
24:56We've got to start plating.
24:58You got it, guys.
24:59Blue team, are the ducks ready for the first table?
25:01No.
25:02No.
25:02We've got two more left and we're good.
25:04Let's get them in the pan.
25:04Come on, put one more in there, one in there.
25:06Let's go.
25:06It's time to freak out because the train comes back and we are not ready for service.
25:10Faster, yes.
25:11Faster.
25:11Hot, hot.
25:15Blue team, let's go.
25:16The duck needs to get finished.
25:18The carrots aren't cooked correctly.
25:20There's one.
25:21There's one.
25:22But that's not ready.
25:23And it's still chaos in the kitchen.
25:25We're panicking.
25:25We're panicking.
25:26Oh, come on.
25:27Oh, no.
25:41Okay, blue team, let's go.
25:44Come on.
25:45Oh, no.
25:45Okay, blue team, red team, let's go.
25:47Come on.
25:47Let's go.
25:48The entree service is about to start.
25:50Let's go.
25:51Joel, Adam, pick up.
25:52Let's go.
25:53Rachel, Jr., let's go.
25:54Back in.
25:54Let's go.
25:55Oh, here we go.
25:55Okay.
25:56All right.
25:57Jump back over here.
25:58Joel.
25:58On veggies with Javi and Azu.
26:00Adam is doing duck.
26:02Adam and Joel are back helping us out.
26:04Thank God.
26:04Thank God.
26:05Adam, you feel good bringing the duck up?
26:08Hey, guys, listen.
26:08Yeah, never done it.
26:09We need to be put in the pan on the skin side down.
26:11Why the hell are you cooking duck?
26:13That's a good question.
26:14Never cook duck, but I know you have to go skin side down to render the fat and get the skin
26:20crispy.
26:20That's for one portion.
26:22How you do that with 60, I have no clue.
26:25I don't want the reason the blue team loses to be because of the duck, so I'm a little bit
26:29nervous about jumping in on the pro team.
26:31The six will be cooking.
26:32When we pick up the six, we put six more in a pan or a warmish pan.
26:35Gotcha.
26:36Michelle, Zach, what do you need?
26:38Cleaning these plates off.
26:39Heard.
26:40Rachel, we need sauce.
26:41We need more sauce.
26:42More sauce.
26:44Dinah's are sitting down.
26:45Red team, blue team, let's go.
26:46One more duck.
26:46One more duck.
26:47One more, one more, one more.
26:49I'm going, I'm going, I'm going.
26:50Jess, down.
26:52Come on, let's go.
26:52We've got to go.
26:53Tana, make sure all the steaks you sent up are about the same size.
26:56Don't send up a big one with a little one.
26:58OK, a little more chard in those pans.
27:00A little more chard in the pans moving forward.
27:02Heard.
27:04Go, go, go.
27:05Jessie, send them, please.
27:05Let's go.
27:06Ready.
27:07You're back.
27:07Yes, please.
27:08Service.
27:08Do you want that?
27:09I need a steak steak.
27:10Can someone grab steak?
27:11Yep, I'm on it.
27:12Zach, can you hang out with the steak?
27:15OK, yeah, yeah.
27:16Do you want one of us to come help, please?
27:18Yes.
27:18Let's go.
27:19Next six.
27:19All right, next six.
27:21As soon as they come out, they've got to go on.
27:22Yes.
27:23Let's go then, let's go.
27:23Everyone's saying yes, but we're just sort of standing, staring.
27:26Let's go, guys.
27:26Come on, service, please.
27:27Send it, Jessica.
27:28Pick up a service, please.
27:29Let's go, send it.
27:30Let's go.
27:31We need to get faster.
27:33We need to get caught up on the steak.
27:34Let's go, red team.
27:35Come on, guys.
27:36You need more potatoes?
27:37I need chard.
27:37I need chard.
27:38Is this warm enough?
27:38It's working.
27:39Where's the steaks, please, Zach?
27:40Right here.
27:41You got it.
27:41You got it.
27:42Let's go.
27:45for sake.
27:47Touch that in there.
27:47Yeah.
27:48Ice cold.
27:49Ice cold.
27:50Breathe.
27:50Red team, all of you, stop.
27:52Come here.
27:53Come over here.
27:54Now, that is embarrassing.
27:55We've got ice cold greens.
27:58Captain, step up and get a system quickly.
28:00Yes, chef.
28:00Otherwise, we may as well go back to the
28:02last chef kitchen now and start the pressure test.
28:04Yes, chef.
28:05Come on.
28:05Yes, chef.
28:06Let's go.
28:07OK, guys.
28:08Julio, I do want you up front with us.
28:10Rachel, can you help Timothy and Adina?
28:13I will grab a bigger pan so we can cook more at the same time.
28:16More?
28:17My greens are only cold because they're waiting for these filet mignons.
28:22So it's very frustrating because I'm also sautéing mushrooms and making sure our sauce is warm.
28:27In the middle so we can both work.
28:29Lack of communication is causing a problem.
28:32We're not going to blame you when it comes to being with mushrooms.
28:35Come on, guys.
28:35Mushroom prone.
28:36Energy knowledge.
28:38Green.
28:38We do need greens.
28:39All right.
28:39Turn that up.
28:40Make sure those are ready to go.
28:42The red team is total chaos.
28:43Our team is not cohesive.
28:45We're not communicating.
28:46Zach and Michelle need to get the team back on their feet because this is literally going off the tracks right now.
28:52How long for the next six now, Zach?
28:53We should be ready to go real fast, Chef.
28:56Let's go.
28:56Bring it together.
28:57Let's go.
28:58Pick up.
28:59We need to work together.
29:00Go, go, go, go.
29:01Here you go.
29:04Let's go, blue team.
29:05Keep it up, guys.
29:06Hey, I'm missing carrots, guys.
29:08One carrot down.
29:09Y'all can't count?
29:11We got to go.
29:12Food's getting cold.
29:13Service, please.
29:14Let's go.
29:14Ready for service.
29:16Ready for service.
29:23I like the duck, I think, overall.
29:26This is all just too salty.
29:28Diners, diners, now you're on to the entree.
29:30So we have from the red team filet, from the blue team, the pan sear duck.
29:34Is everything cooked properly to your liking?
29:36Yes.
29:36The duck is rendered properly with a crispy skin.
29:39It's delicious.
29:40Not crispy.
29:41Not crispy.
29:41If you preferred the filet of the red team, please raise your hand.
29:46So it's a draw here, three to three.
29:50How are we looking on duck, guys?
29:52We're good.
29:52One has two minutes, one has four.
29:56Look, just touch them.
29:57They're rare.
29:58Look, okay, that's not even cooked, okay?
30:00Jesse, touch that.
30:01That's raw there, okay?
30:02So he's got to get some heat in that pan, okay?
30:04All right.
30:05Too many people cooked the duck, it's going to get f***ed, okay?
30:09We put Adam next to Yvonne on the duck, and there's a few moments where we notice that
30:13there's a couple undercooked ones, and the skin's not crispy.
30:16But we're still confident of Yvonne and Adam.
30:18Cooking 59 duck, all medium rare, all crispy skin.
30:21And this is going to be the toughest task in the competition so far.
30:24Not too raw.
30:25Look at that.
30:25That's rare.
30:25That's rare.
30:26Look at more.
30:26Look at more.
30:26Let's go, Red Team.
30:29Sauce goes on last, guys.
30:31Let's go.
30:31Nicely cooked those steaks.
30:32Yes, chef.
30:33We're getting better at this system here.
30:34The steaks are finally coming together for us, and we can feel things starting to turn around
30:39now.
30:39Pick up, please.
30:41You got it, guys.
30:42Keep it up.
30:46Some of these are overcooking.
30:47Don't overcook your duck.
30:52Good afternoon, folks.
30:53I hope you enjoyed that fantastic train ride.
30:55Everything okay with the cook on the meats?
30:57Yeah.
30:57The duck, it's cooked beautifully.
30:59Fabulous.
30:59The combination of flavors and the sweetness, we've all really enjoyed that.
31:04And on the Red Team filet, are they all cooked perfectly medium rare?
31:06Yes, yes, yes, very nice.
31:09Well seasoned.
31:10Okay, if you enjoyed the duck of the Blue Team, or raise your hand, please.
31:14Two ducks.
31:14And if you enjoyed the filet mignon, okay, four for red and two for the Blue Duck.
31:19Thank you very much.
31:19Enjoy the rest of your meal.
31:22Okay, folks.
31:23Hello, everyone.
31:24Is everything cooked properly?
31:25Everything to your liking?
31:26I just feel like the Blue Team's duck is a little over-dick.
31:28Over-cooked.
31:29It's supposed to be medium rare.
31:30Yeah.
31:30Okay, let me take that back.
31:32I apologize.
31:32I have them do it again.
31:35Adam.
31:35Yes, chef.
31:36Get those ducks uniform.
31:37Remember, large together, medium together, small ones together, yes?
31:40Yes, chef.
31:42All right, guys.
31:42We got an overcooked duck.
31:44Blue Team.
31:45Yes, chef.
31:45One more duck on the fly, please.
31:46It's not medium rare.
31:47That's medium well, yes?
31:49Guys, come on.
31:50Oh, my God.
31:51This is a disaster right now.
31:53I'm now questioning if it was the right decision to put a second person on duck.
31:56This is embarrassing.
31:58If we can't get the duck right, this could be the downfall of our team, and we could be in
32:01the pressure test.
32:02Ducks, how long, please, Adam?
32:04Chef, I don't know.
32:04I'm warming them up.
32:06Come on, guys.
32:07This is basic .
32:08I'm saying.
32:22Ducks, how long, please, Adam?
32:24Chef, I don't know.
32:25I'm warming them up.
32:27I'm saying.
32:29Are the rest of these going to be overcooked like that one?
32:31Unfortunately, yes.
32:32All these ducks are overcooked.
32:35Can we feel this?
32:36Feel that duck.
32:38Does that duck feel like the other ducks?
32:40It's a little over.
32:41These three are good.
32:42That is not.
32:42This one's good.
32:42That one is not.
32:43Yep.
32:44I think they're overcooking.
32:45I said make sure you're not overcooking ducks.
32:47Adam, you're not feeling correctly.
32:49I want you to take your finger, and I want you to push in.
32:51You see that right there?
32:52Yes, ma'am.
32:52You feel that?
32:53That's raw.
32:54Okay.
32:54Got a lot to lose.
32:55Nobody wants to be in the pressure test.
32:57Cook hard now, and then you can relax later.
32:59Okay, here we are.
33:00We've recooked the duck breast for you.
33:01Please let me know if it's okay.
33:03Thanks.
33:05It's better.
33:06Better, but not perfect.
33:08Yeah, it's still not great.
33:08Enjoy it.
33:10Mashed, please.
33:11How are we doing on the potatoes?
33:12What's going on?
33:13Just pick up.
33:14Potatoes, I'm warming those up.
33:15These are cold, so warm them up.
33:17Warm them up.
33:18Where is the mashed potato, please?
33:20Come on, red team.
33:22Got it.
33:22Play the mash.
33:23Down.
33:24Oh, my God.
33:25Gates start right here.
33:26Are you happy with that?
33:27No, I'm not.
33:27Red team, all of you, come here.
33:30Let's go.
33:31Just taste that.
33:32We can make better mash.
33:34Watery, lumpy, bland.
33:37This is a freaking train wreck.
33:39Let's get it together a little bit.
33:40Let's go.
33:42We can make better mash than that.
33:44So we're in trouble.
33:45It's just not looking good, and we're realizing that we've maybe spent too much time babying the
33:52steaks, and we haven't been paying enough attention to the sides.
33:55Julia, go there and help them.
33:56I'm going to get the rest of this here.
33:58Ladies and gentlemen, wow, the empty plate club here.
34:01I guess you enjoyed everything.
34:02Who liked the filet mignon of the red team better?
34:05It was just superb.
34:06It was very good steak, but the duck, beautifully cooked.
34:11Good afternoon, ladies and gentlemen.
34:12Hello.
34:12Does anyone have any preferences on how their meat is cooked?
34:15Is everything seared properly?
34:17You got a crust on them, was just right?
34:19It was just great.
34:20Who preferred the beef of the red team?
34:22I didn't.
34:22Who preferred the duck of the blue team?
34:24Okay, enjoy the rest of your meals.
34:29I'll take those duck, please.
34:30Okay.
34:31One minute.
34:33Let me know when those are ready, okay?
34:35It's gorgeous.
34:37Gorgeous.
34:38Good job, blue team.
34:39That last one that just came out looked really good.
34:41Make sure it all looked like that.
34:42Perfect.
34:43Thank you, chef.
34:45Beautiful.
34:46Ready for pickup.
34:48Everything's hot?
34:49Ready to go for the next one?
34:50Yes.
34:50All right.
34:51Donners, please have your attention for one second.
34:54Once you've finished eating, on your table, you have some train tickets.
34:58Please tell me which team's dishes you preferred, and I will punch their way to victory.
35:04Okay?
35:05Okay, here I come to collect your tickets.
35:08Hello.
35:09Time to collect the tickets and your votes.
35:11Blue team or red team?
35:12Red team.
35:12Red team for you.
35:13Thank you, sir.
35:15Blue team or red team for you?
35:16Blue.
35:17Blue team.
35:18Thank you very much.
35:19Red team, last table.
35:20Let's go.
35:21Make it count.
35:21Let's go.
35:22This is not enough.
35:23Yeah, I know.
35:24I know.
35:24We got to be faster.
35:25Let's go.
35:26Next plate's going down.
35:27Let's go.
35:28Get that.
35:28Take the duck, please.
35:29I'll take the duck.
35:30Watch out.
35:31This is going to be the best duck you put out all day right here.
35:33I'll take that.
35:34Service, please.
35:35Okay.
35:36All right.
35:36Good job, guys.
35:37Okay.
35:38That's it.
35:39Hey.
35:39All right.
35:39We're done, guys.
35:40Hey.
35:40Good job.
35:41Hey.
35:42Let's go, team blue.
35:43Red team.
35:43Last one going now.
35:44Let's go.
35:45All right.
35:45How's the steak?
35:46Almost there.
35:46Oh, my God.
35:47Is that it?
35:48Um, I've got a little bit more in here.
35:50Now we're scraping the barrel.
35:51Mashed potatoes.
35:52Let's go.
35:53Service, please.
35:54Red team, clear down.
35:55Yes, chef.
35:56Yes, chef.
35:56I chose to vote for the red team.
36:02The pro team was just cooked much better, and I think that really made the difference
36:05for the vote.
36:06The appetizer at the beginning, the tuna, which was the blue dish, was absolutely fantastic,
36:10and my favorite, as was the duck.
36:12So I would say clear winner with the blue.
36:14I'm going to have to say the red team's got my vote today.
36:17I like the crab.
36:18I like the steak.
36:19I really love the red team appetizer, but the blue team dinner is so much frickin' better.
36:26I love the steak is cooked very nicely.
36:27It's cooked great.
36:28Red team or blue team?
36:29I'll go blue.
36:29You're going to go blue.
36:30Thank you very much.
36:32We're going to win our duck dinner.
36:35Red team or blue team?
36:37Blue team for the duck, even though you sent it back.
36:40They redeemed themselves.
36:41I love when that happens.
36:43Not feeling great about the duck because we weren't getting it out correctly, but in hindsight,
36:48we had too many cooks in the kitchen.
36:50As captains, if we led our team to a pressure test, we would feel absolutely terrible about it.
36:54Yeah, but I'm hoping that we put out some better plates than the red team.
36:58Good job, Tina.
37:00The blue team's dish with the duck was a bit tough.
37:05The filet was very nice.
37:06I would definitely vote for red just for the execution of the dish overall.
37:10Thank you very much, sir.
37:12I think, you know, it was an unfortunate anomaly with the greens.
37:16Granted, it happened.
37:17We just got to own it.
37:18Just stay positive, guys.
37:19One, two, three.
37:20Go red!
37:21Initially, we were worried about the stakes.
37:24We thought that's what this was hinging on, but it was just as crucial for us to pay attention
37:28to the potatoes and the sides.
37:30We're the team captains, so I will feel devastated if we're in the pressure test.
37:35I'll definitely feel like I led my team astray.
37:37Right now, it's all up to the VIP dinners out there to decide our fate.
37:40Thank you so much for being here today.
38:00We trust that you had an exceptional lunch.
38:03Now, we would like to introduce you to the amazing cooks.
38:08Ladies and gentlemen, give it up, please, for the red team and the blue team.
38:14I feel like we did a really good job.
38:18I feel like we were really bumpy with obstacles in the beginning of this, but we got through
38:24them.
38:24We pulled through.
38:24I will probably want to crawl in a hole if we lose, because I don't want to go into
38:29another pressure test.
38:31I would be mortified.
38:33Right, red team, blue team, well done.
38:34What an extraordinary lunch.
38:36As team captains, we knew that this was going to be challenging, but we just had no idea how
38:41challenging it was going to be.
38:42We found a groove towards the end, but the beginning was too chaotic.
38:45We are not feeling great at the moment, and we're just hoping that the diners think our dishes
38:50are better.
38:50Now, each team today prepared a delicious amuse-bouche and an incredible entree.
38:57Right now, you've just all voted on which team's incredible dishes you liked and enjoyed
39:03the best.
39:04The winning team of today's challenge, that team will be safe from elimination.
39:09The losing team today will have to compete in that dreaded pressure test back in the
39:15MasterChef kitchen.
39:16Our guests have voted, and the winners of today's challenge, congratulations, goes to the...
39:30Our team absolutely crushed it.
39:47Our team absolutely crushed it.
39:48We can be more proud of them.
39:49I think after today, we have proven we are the duo to beat.
39:53Two top three finishes, captains of the team today win.
39:56Yeah.
39:57We've got to look out for those targets on our back for the next couple of channels, but
39:59not the next one, because we're not in the pressure test.
40:02Captains, Jesse and Jessica, congratulations.
40:04Really well done.
40:05I have to say, what we heard on the train and from the diners, from the blue team, is
40:08just a lot of compliments on your style and finesse.
40:11Thank you, Joe.
40:12Which means, red team, sadly, all of you are going to be facing the dreaded pressure test.
40:18Now, next time we see you inside the MasterChef kitchen, it could be your last.
40:23We're really disappointed because we were trying to lead today, and I think we did a decent
40:27job of that, but should we have spent less time worrying about the steak and more time
40:31looking at everything going on?
40:33There's a lot of questions.
40:34Is it that something went wrong in the train that we didn't see?
40:37I don't know.
40:38Blue team, congratulations.
40:40Ladies and gentlemen, have a safe trip home.
40:42Thank you once again, and God bless.
40:44Thanks, Jeff.
40:47We wanted to show people that we are a force to be reckoned with, and we failed.
40:51Sorry, guys.
40:53And now we're facing a pressure test, so we just need to make sure that that duo going
40:58home in the pressure test is not us.
41:02Next time, in a MasterChef first, it's a pressure test auction.
41:06We're going to auction off all of these ingredients.
41:10With added steaks, you are bidding with time.
41:14Let's start the bidding at 15 minutes.
41:17Sold!
41:18But one wrong move could be costly.
41:20You are down to just 20 minutes to cook your dish.
41:25That's expensive salmon.
41:26I love this shallot.
41:28It's such a risk to try to cook pasta.
41:30No way they'll get knocked.
41:31No, you better hear it.
41:32I'm worried about there not being enough time.
41:34They put those sweet potatoes in too late.
41:35I have a blowtorch.
41:38Timothy, Tina, go!
41:39We're running out of time.
41:40Are you regretting your choices from before?
41:42Might be our biggest mistake.
41:43That risotto is going to be right to the wire.
41:45It's still bidding.
41:46It's still undercooked.
41:47Yes, sir.
41:47Could be the end for us.
41:51One potato, two potato.
41:53One potato.
41:54One potato.
41:55One potato.
41:56One potato.
41:57One potato.
41:58One potato.
41:59One potato.
42:00One potato.
42:01One potato.
42:02One potato.
42:03One potato.
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