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