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00:01Previously on MasterChef
00:02is the return of the dreaded pressure test.
00:05Chocolate, one of the most difficult ingredients
00:07to work with on the planet.
00:08There were two dynamic duos that really did stand out.
00:11Tana and Kate and Kayla and Ryan Kate.
00:14We made a traditional cannoli with cashew ricotta filling.
00:18It looks like an over-fried egg roll.
00:20The weird taste is the filling.
00:23The duo leaving MasterChef tonight is Darcy and Courtney.
00:30Tonight, the top nine duos face a brand new MasterChef challenge.
00:34One of you is going to leave the MasterChef kitchen,
00:37and the other will start a dish.
00:39Then, at the 30-minute mark, duos will trade places,
00:43and the second cook will complete the dish.
00:45He's going to see this and know exactly what to do with it.
00:47You've really got to set your partner up for success.
00:49I honestly have no idea what I'm going to walk out to.
00:51All right, time for the big swap.
00:53Are you ready?
00:54What the heck?
00:55Ryan Kate really left Kayla a mess.
00:57He doesn't know my ribs any.
00:58Don't put it on the fish!
01:00I'm doing the best I can with what I got here.
01:02Wow, look.
01:02Hey, that's awesome!
01:04Oh!
01:05I'm feeling dizzy.
01:06Medic!
01:17This is going to be an exciting one.
01:18Ooh, I can't wait.
01:19Yes.
01:20Top nine duos.
01:22Let's go.
01:23Welcome back, guys.
01:23Come on.
01:24Oh, my God.
01:26Top nine feels so amazing.
01:28Not only did we stay safe from the pressure test,
01:31but we also got one of the top dishes.
01:33So we want it to keep going.
01:34We want to be here, and we want to be competing for longer.
01:37Welcome back to the amazing MasterChef kitchen.
01:43Now, guys, this season, since you're all duos,
01:46one thing we've been keeping an eye on is communication.
01:50Even before you stepped foot in the MasterChef kitchen,
01:53you all knew how to communicate with each other.
01:56Some of you could probably finish each other's sentences.
01:59Well, in this challenge, you're going to be finishing
02:03each other's dishes.
02:07That's right.
02:08To really test how in sync you are as our dynamic duo,
02:12we're going to play a little game of recipe telephone.
02:19That's the recipe.
02:21OK.
02:22What does that mean?
02:23Here's how it's going to work.
02:24One of you is going to leave the MasterChef kitchen.
02:27Ah, yeah, yeah.
02:29And the other will start a dish.
02:32Oh, my God.
02:33The person who starts the dish will have 30 minutes
02:36to begin the cooking.
02:37Then, at the 30-minute mark, the first cook will leave
02:41the kitchen and trade places with your partner
02:44from the holding room.
02:46And the second cook will come in and complete the dish.
02:50Oh, my God.
02:52Oh, wow.
02:54This sounds like one of the most difficult MasterChef
02:56challenges there's ever been.
02:57We're big communicators.
02:58We talk a lot.
02:59And so the fact that we're just handing it off
03:02without any communication is scary.
03:05Now, if you're the first cook of the hour,
03:07you have to set your partner up for success
03:11by leaving culinary clues for them at the bench.
03:15Right.
03:16If you're the second cook of the hour,
03:18based on those clues, you have to complete the dish.
03:21There you go.
03:23Guys, at the end of the cook, we'll reunite the duos,
03:26taste the top three dishes, and the bottom three dishes.
03:30OK.
03:31The duo who cooks the best tasting dish
03:33will win an incredible dinner at one of my restaurants.
03:38And dinner at one of my restaurants.
03:40And, of course, dinner at one of my restaurants.
03:48Unfortunately, the duo that cooks the worst dishes
03:51of the night will be going home.
03:55Now, who's going to start?
03:56Who's going to finish?
03:57Let's start with Adam and Joel.
03:59I'm going first.
04:00Wow.
04:01First and second.
04:02I'll go first, Chef.
04:03I'll go first, Jeff.
04:05I go first, Jeff.
04:06Wow, love that.
04:07I'm going first.
04:08First.
04:09I go first.
04:10Second.
04:11And finally, Jesse and Jessica, who's going first?
04:13I'm going first.
04:14Wow.
04:15Back home, Jess's nickname is Jess the Mess.
04:19And that's because when she cooks, it is all over the kitchen.
04:22Oh, I earned that nickname.
04:24And I knew if I walked into that kitchen and it was a disaster,
04:27I wasn't going to know what to do.
04:29Right.
04:30If you're starting the cook tonight, stay where you are.
04:33The remaining nine, please follow Joe to the holding room.
04:37Let's go.
04:37Good luck, guys.
04:38Bye.
04:40Good luck.
04:40Let's go, let's go, let's go.
04:43All right.
04:44Welcome, welcome, welcome to the holding room.
04:48This challenge is by far one of the hardest ones because I'm
04:53a culture freak.
04:54So I want to know what's going on.
04:56And I don't have that right now.
04:58And not being able to talk to each other is going
05:00to be really hard.
05:02Now we're so used to doing every challenge,
05:03cooking things at the same time.
05:06And now it's like, what are they going
05:07to get done within 30 minutes?
05:08Right, everybody ready?
05:09Yes, Chef.
05:11Your 60 minutes start now.
05:14Let's go.
05:15Oh, my God.
05:22That's a lot of stuff to get done.
05:24Do you think you have any predictions?
05:26I have no idea.
05:27OK.
05:28Rice did.
05:29I think what's going to separate us from the other couples
05:32is that we grew up cooking together.
05:34So I'm going to go first because I'm the oldest
05:36and I am more organized.
05:38When Joel cooks, he tends to get a little crazy and messy
05:41and chaotic.
05:42So I'm going to set him up as best I can.
05:45So we've got a Mediterranean grilled shrimp
05:47with a beet salad and asparagus.
05:50And I know that these are flavors that he loves.
05:52So he's going to see this and know exactly what to do with it.
05:58OK.
06:00So an exciting challenge.
06:02This is the first time this season the duos aren't
06:04cooking together.
06:05This is a tough challenge.
06:06You have to be strategic and hope that your partner will pick
06:09up on the clues and indications that you leave behind.
06:12All right.
06:14We are going to do an elevated version of our wedding dish,
06:17crispy skin grouper with fondant potatoes.
06:20Timothy and I just got married only a month ago.
06:24So this dish should be fresh in his mind.
06:26And if it's not, oh, we're going to have a conversation.
06:29Awesome.
06:31Cool, cool, cool.
06:32Five minutes gone.
06:34You've got 25 minutes to go.
06:36Before we switch, you've got to move, guys.
06:39Oh, my gosh.
06:40This is very difficult for me right now.
06:42I don't like not having my other half here.
06:46So I'm feeling overwhelmed at the moment.
06:49How are you, Michelle?
06:50I'm a little, uh, you know, this 30 minutes is going
06:53to go by really fast, and I'm seeing that happen right now.
06:55It's getting away from me a little bit.
06:57OK, tell me what you're thinking.
06:58I'm doing a crispy skin salmon with some roasted
07:01vegetables and Israeli couscous that's going to sit
07:05on some white wine broth and an herb oil over the top.
07:09That's a lot.
07:10Yeah, yeah.
07:11All right.
07:11So what's important right now for you to get done?
07:13Right now, I want to get the couscous going.
07:16I don't think that's something Zach would have known
07:18to do himself, so I want to make sure that he sees that
07:20that's what I'm envisioning.
07:22OK.
07:22As far as him executing that vision, I'm crossing my fingers.
07:26The biggest thing is just make it as convenient
07:28as you can with what the steps are in your vision,
07:32so that Zach can pick up your ideas and complete them.
07:35Right.
07:36Good luck.
07:38You're doing good.
07:39You're doing good.
07:40Tala.
07:41Yes.
07:42How are you feeling?
07:43This is stressful, Chef.
07:44Yeah, tell me about the dish.
07:45We're going to do a New York strip with fennel carrot salad
07:49with a creamy mushroom peppercorn sauce.
07:52Rice.
07:53And a parsnip puree.
07:55They're not parsnips.
07:56They're white radish.
07:57Oh.
07:58It looks like a parsnip.
08:00That's the white radish.
08:01You can't make a puree out of that.
08:02It's too bitter.
08:03You'll need to start that over.
08:05OK.
08:06There's not a lot going on in here.
08:08Anything can get on in terms of reduction, sauces, purees.
08:11Get them going, please.
08:13Yes.
08:14And leave some clues behind.
08:15Give a little indication of what to do, right?
08:17Got it. Thank you.
08:18Oh, my goodness me.
08:19I'm so flustered because I'm feeling extremely lost without Kate.
08:24Kate's very calm, collected, but I don't do well under pressure.
08:31And I'm freaking out about that.
08:44Coming up to 10 minutes gone.
08:45You've got 20 minutes remaining.
08:4620 minutes remaining before we switch.
08:52So these duos are separated in the cooking
08:54and the dish over one hour.
08:55So one starts, and then one brings it home.
08:57This is stressful.
08:59But my big worry is, at Tana Station,
09:01there was nothing going on.
09:02Literally, there's a pan of boiling water.
09:04There was no reduction.
09:05She is all over the place.
09:07I just hope she can get enough stuff to learn
09:09to where it's not like I need to finish all of it.
09:13This is insane.
09:18So Michelle is also frazzled.
09:21She has so many things going on that she wants to do.
09:25She has a couscous that she's cooking.
09:27She's talking about making a white wine broth.
09:30You have asparagus.
09:31It's a good idea.
09:32It's just a lot.
09:33And I'm not sure if her husband, Zach,
09:35is going to follow her complicated vision.
09:38Wow.
09:38Oh, God.
09:39I just hope if I deviate, she's not going to be mad.
09:42Yeah.
09:4345 minutes remaining.
09:46Let's go.
09:47Right, Jesse, tell me about the dish.
09:49I'm going to be doing a seared pork chop with a pepernada.
09:53The pepernada's going to be some onions, some garlic,
09:55some Dijon mustard.
09:56Right, and Jessica, is she familiar with this dish?
09:58We play with this dish a lot at home, and she'll see this,
10:00and she'll be like, I know exactly what he's doing.
10:02Right, the pork chop.
10:03How are you going to set her up for success?
10:05I'm going to pre-grill it a little bit,
10:06get the fat cap rendered down, and then I'm going to let it sit on a pan,
10:09and then she's going to pop it in the oven.
10:10And I'm going to leave a thermometer in the pork so she knows it's not cooked.
10:14Gotcha.
10:14And we're halfway young, man.
10:15You've got 15 minutes to go, yes?
10:17Let's go.
10:19Phew, time flies in here.
10:20Ryan, Kate.
10:21Yeah.
10:22Do you have a master plan for today in that big brain of yours?
10:26Kayla and I are going to be making a filet mignon on top of a garlic parmesan
10:32mashed potato with a roasted asparagus, a honey glazed carrot, and a chimichurri sauce.
10:38You have the most ingredients.
10:39That could be like sending mixed signals.
10:42You have to be really careful.
10:43Yes.
10:43All right, so what's the strategy?
10:45I'm hoping to have all the things prepped so that it can be ready for her,
10:49and I think she'll be able to pick up right where I left off.
10:52Good luck.
10:54All right, get that.
10:55I need to get the vinaigrette going so he knows.
10:58Come on, come on.
10:59We are doing a lamb with a roquefort sauce.
11:02I feel you know perfectly what we are doing here because when we were married,
11:06we did this at home several times.
11:08The good part to cook alone is that I don't have to discuss with her about what we're going
11:12to do, no?
11:14Oh, come on, Tina.
11:16Sit up, Julia, sit up.
11:17Julia, it smells good over here.
11:19What do we got?
11:20Yes, yes, thank you.
11:20What are you making?
11:21So we're going to do a pan-seared airline chicken breast.
11:24We're going to make a chimichurri sauce and tostones.
11:27How does she know to do this?
11:28I'm from Brazil.
11:29I grew up.
11:30It's a Sunday lunch for us.
11:31And how much of this are you going to get done before her?
11:33The tostones, I'm going to peel them.
11:34So that's going to be the clue for Rachel to fry them again and leave the chicken ready.
11:39Cool.
11:39Well, you got a plan.
11:40Just make sure that you clean up a little bit so that it's not too confusing for your
11:44wife.
11:44Sometimes there's so many things people don't know where you're starting.
11:47Yes, chef.
11:47Absolutely.
11:47Hey, thanks, Julia.
11:48Thank you, chef.
11:50Tina.
11:51Yes, sir.
11:52Tell me about the dish.
11:53I want to make a lapton spaghetti.
11:55I chose this because I cooked lapton many times before and I believe Ivana to know exactly
12:03what's in my mind.
12:04Right.
12:04But you've got literally just six minutes to go.
12:07Okay.
12:07And there's nothing cooked yet.
12:08I know.
12:09Get a pan on.
12:10Get it nice and hot so you can start your sauce.
12:11Please, Tina.
12:12Okay.
12:13Okay.
12:13Yes, sir.
12:14Please, Tina.
12:14I'm coming right now.
12:15Please, please, please.
12:16Oh, boy.
12:17Final five minutes, everybody, before we switch.
12:22Nice.
12:22Nice.
12:23Nice.
12:23Nice.
12:23Nice.
12:23Nice.
12:23Tina.
12:28Yes.
12:28Faster.
12:29Yes, chef.
12:30Tina, she's doing a lobster and spaghetti.
12:32Honestly, she is way behind right now.
12:35There is nothing being cooked.
12:37Yvonne has got so much work to do.
12:42Wow, look.
12:43Jessie's searing those pork chops.
12:44Look at the speed of Jessie.
12:45That's it.
12:45That looks good.
12:46That looks nice.
12:47Yes.
12:48Ryan Cape picked the filet mignon, but she has too many components, too many ingredients
12:53on the bench.
12:54Oh, boy.
12:55Wow, wow, wow, wow, wow, wow.
12:56There's not much going on there.
12:57No, not at all.
12:58Kayla has got her work cut out.
13:00Oh, my God.
13:01Okay.
13:02Clean your station.
13:03Organize.
13:04Make sure they know what to do.
13:05Leave your duos the clues.
13:08Free asparagus.
13:11Live this perfect break.
13:12I am prepping everything in little piles so she knows exactly where everything comes
13:20together.
13:20Just hoping it doesn't take too long to figure out what's going on.
13:24Got this.
13:25Let's go, guys.
13:26Come on.
13:26Yeah.
13:27The white wine fish broth is going to just allow the dish to be cohesive altogether, and
13:36I want to have some clues out for him, so I put the stock and the wine in one little
13:42area, so crossing my fingers that he can understand what all these things mean.
13:50Come on, Tana.
13:52There's nothing going on Tana's bench.
13:54Kate is going to be so behind and so lost.
13:58Time is running out, and I'm worried that she's not going to know to add the cream to
14:02the sauce, so I'm going to set heavy cream next to the sauce.
14:07Sometimes she gets, like, really crazy ideas.
14:09I'm praying that I know what she was doing.
14:1430 seconds to go.
14:16Tina, please, speed.
14:19Oh, man.
14:19I honestly have no idea what I'm going to walk out to.
14:22Let's go.
14:23Leave them clues.
14:25This is how I want it.
14:26Five, four, three, two, one.
14:31Stop the club.
14:31Let's go.
14:32All of you, make your way down to the front.
14:34Let's go.
14:37All right.
14:38You're right back.
14:39Run, Ryan Kate.
14:40Let's go.
14:42Oh, my goodness me.
14:44Bring them in.
14:45Come on.
14:46All right.
14:47Time for the big swap.
14:48Let's go.
14:48Come with me.
14:49Okay.
14:50Let's go.
14:50Let's go.
14:51Let's go.
14:51Quick, quick, quick, quick.
14:52Here we come.
14:53We got this.
14:54Oh.
14:54Woo.
14:55All right.
14:56Let's go.
14:57Starting cooks.
14:57Get out of here.
14:58Get in the hallway room.
14:58Let's go.
14:59Quick, quick, quick.
15:00Come in.
15:00Let's go.
15:01Let's go.
15:02Let's go.
15:03Get to your station.
15:04Let's go.
15:05Come on, my man.
15:07Water, please.
15:08Yeah, man.
15:09I never even saw my bottle.
15:10Yeah, I need my water so bad.
15:10I left it under my bench.
15:12Oh, my God.
15:13All right.
15:13We got some shrimp.
15:16The time restarts now.
15:20Let's go.
15:22Take a moment.
15:23Figure out where you're at.
15:24All right.
15:25Let's get my head in the game.
15:26Do you feel that you left your partners in the right situation?
15:30Absolutely.
15:30Well, I have a little surprise for you.
15:34Yes!
15:35Let's go.
15:36Come on, Rachel.
15:37Keep cooking.
15:39Where are we at here?
15:41Where's the broth?
15:42We need a broth stack.
15:43We need a broth.
15:46Vegetable stock.
15:47Oh, my God.
15:49I'm really nervous right now.
15:50There's a lot that we had to do in that 30 minutes.
15:53The pressure and the intensity in here is super overwhelming.
15:57I am just, like, overheating.
16:00I'm feeling dizzy.
16:01Okay.
16:02You all right?
16:03You okay, baby?
16:03I'm not feeling good at all.
16:06If you faint, you don't fall.
16:09Get your legs up.
16:11Oh.
16:11It's okay.
16:13I'm just so dizzy.
16:15Medic!
16:29I'm feeling dizzy.
16:31Medic!
16:32Oh, I'm just so dizzy.
16:35You okay?
16:35You okay?
16:36You okay?
16:36Breathe.
16:36Breathe.
16:36Breathe.
16:37Breathe.
16:37Breathe.
16:38Breathe.
16:38Zach is going to make sure that dish is great.
16:43Breathe.
16:44Breathe.
16:45There you go.
16:46Yep.
16:46That's it.
16:47One, two, three.
16:47There you go.
16:49Good job.
16:50There you go.
16:50This competition is just getting more and more intense and it's, it's overwhelming.
16:54And I'm worried about Zach.
16:56I'm questioning whether or not he's going to understand and see my vision in the way that
17:00I intended him to.
17:02So, honestly, it's, it's riding on him reading my mind.
17:07Hope he knows what he's doing.
17:07Okay, he's still cooking the couscous.
17:09Come on, babe.
17:10I'm not sure if I want to watch this.
17:14Cannot believe it.
17:15I have almost everything ready.
17:17Some chicken.
17:18Oh, my gosh.
17:20We've got lobster, asparagus, pasta.
17:24I live her a big mess.
17:26Oh, my God.
17:26Garlic, herbs, Timmy, cherry?
17:30What the heck?
17:32Honestly, the second person going, they've got their work cut out.
17:35Yeah.
17:36Because that's when you're going to look over the clues and try to work out what dish
17:39your partner started making and then bring that home stronger.
17:43Yep.
17:44What is she doing here?
17:46Look at the picture on Kate's face.
17:49Like, where the heck am I?
17:51She's got onion.
17:51What is she doing with onion and peppercorn?
17:54I see the New York strip steak and the parsnip puree, but I see this bowl and it has a white
18:00vegetable in it.
18:03I don't even know what's in the bowl right now, but I'm just going to have to go with
18:07the flow and work with it.
18:08Get those in.
18:10Oh, s***.
18:13Okay.
18:13I see asparagus in the oven and I see potatoes, so I'm thinking steak dinner.
18:19I wish she put the carrots on for me.
18:21But I immediately get really, really stressed out when I see carrots that need to be cooked
18:25and the steaks are still in the package.
18:27How in the heck am I going to get all of these components cut, cooked, done, and plated?
18:33Pivot and adjust.
18:34Come on, Kayla.
18:36Good job, Adam.
18:37This is really similar to how we cook all the time.
18:40And the ESP between brothers, it hit pretty good right now.
18:44Pork chops, and then we have a glaze.
18:47I think the best setup so far for me, Jessica and Jesse.
18:51Yeah.
18:51I mean, he has left Jessica with sort of pretty much two-thirds of the way there.
18:55The only thing I'm not sure Jessica knows is how far the pork chops have been cooked.
18:59So he said he's going to leave a probe in there as an indicator.
19:02That's good gameplay.
19:03That's good.
19:04Let's see where he's at on this.
19:06Those look beautiful.
19:07Need to be finished off in the oven.
19:09You see it, baby.
19:10You absolutely see it.
19:13Think I know what you're making here, Julio.
19:19You can get cream in there.
19:23Oh.
19:25Kate put the cream in the puree, but someone's supposed to go into the sauce.
19:29I'm still trying to figure out what else she's got in there.
19:33If the cream doesn't get into the sauce, it's just not going to get thick.
19:38And I know runny sauce is never going to go over well with the judges.
19:43I don't know what she's doing.
19:45As a parent, it's hard to not jump in when you feel like they need your help.
19:51Okay, Kayla.
19:55Hello.
19:56Is there anything on the bench that's confusing you?
19:58I don't think anything's confusing me, but there's a lot of things that have to get cooked.
20:02I'm going to try my best to get it all done in time.
20:04Make sure the fillets are medium rare.
20:06Make sure you get a proper sear, even around the outside.
20:08Turn them on their sides.
20:09Yes.
20:10Good luck.
20:11Come on, Kayla.
20:12I can see that Kayla's rushing.
20:15Oh, my God.
20:15And I'm just feeling guilty and wishing that there was a way I could have made it easier
20:20for her.
20:25What's going on, Zach?
20:26We're going to do a crispy skin salmon with an Israeli couscous.
20:28What is the vision for the couscous?
20:30I'm trying to bring it together like a risotto.
20:32She started that for me, and I'm really hoping not to let her down today.
20:35I'm doing the best I can with what I got here, Chef.
20:37These minutes are going to go by so quick, so put yourself in high gear and make it happen.
20:42He doesn't know my vision.
20:43He didn't get the broth.
20:47I had the broth ready to go.
20:52Come on, mi amor.
20:53These are going in.
20:55Why mushrooms?
20:56Why is she grabbing mushrooms?
20:59What are you doing with mushrooms?
21:02I didn't grab mushrooms for a reason.
21:04She's deviating from my initial idea.
21:07Five minutes remaining.
21:10Let's go.
21:12Oh, dear Lord.
21:14Oh, my God.
21:16I think that Ryan Kate really left Kayla a mess.
21:19Wow.
21:20She had a pan seal those fillets herself.
21:21I really don't see a lot of things coming together.
21:24Oh, boy.
21:26Two minutes.
21:28Here we go.
21:28Start plating, please.
21:30Plating.
21:31Two minutes.
21:31Let's go.
21:32Come on, baby.
21:34Okay, give me one more.
21:35Oh, my gosh.
21:36This is f***ing tense.
21:37Let's go, mi amor.
21:38You got this.
21:39Yes.
21:39Come on, Rachel.
21:40Come on, Rachel.
21:41You got it.
21:43Hurry, Caleb.
21:43Hurry, hurry, hurry.
21:4430 seconds to go.
21:47Let's go.
21:48Hey, let's go.
21:49Let's go.
21:51Let's go, Zach.
21:52Oh, my God, Zach.
21:54Don't put it on the stick.
21:55That's my girl.
21:57Here we go.
21:58Ten, nine, eight, seven, six, five, four, three, two, one.
22:06And stop.
22:07Hands in the air.
22:08Well done.
22:11I love you, Rachel.
22:14There you go, Kayla.
22:21Okay.
22:21Are you ready to see these dishes?
22:23Yes.
22:23Come on with me.
22:25Yes, please.
22:26Go meet your partners.
22:27Freaking fantastic.
22:28I'm proud of you.
22:29I'm proud of you.
22:33Glaze the pork?
22:33No.
22:35I glazed the plate.
22:36All right.
22:36Okay.
22:37Onions definitely belong to the peponata.
22:39All right.
22:39Well, I missed that.
22:41Plates look great.
22:42I think we killed it.
22:43Yeah.
22:43The communication was on the table, and now it's on the plate.
22:46It looks like the brother ESP really worked out on this one.
22:49That first 30 minutes was not cool.
22:52I don't like cooking without you.
22:56I didn't get that sauce thick enough.
22:58It reduced down too much.
22:59Yeah, my intent was to have it a cream sauce.
23:03I didn't have enough time to, like, rest, so there's no, there's some juices happening.
23:06I don't, I, it might, I feel like it might be over.
23:09It's not what I had envisioned.
23:10What was the vision?
23:12And I had a broth going, too.
23:13It was going to be the broth with the couscous in it.
23:15Oh, yeah, so, no, I didn't put that together.
23:18Yeah.
23:18There was just a lot of broth there, so I didn't know what to do.
23:20Well, I didn't want this much couscous on the plate.
23:23Okay.
23:23Yeah, but you, you don't, like.
23:25But, babe, you need to understand that, like, I was leaving things for you.
23:29Like, did you, did that come into your mind when you were coming back?
23:31Like, okay, what clues, you know, like, that was a big part of this.
23:34Yeah, I'm a little bit worried that this is it.
23:40Wow, well done.
23:49That was intense.
23:50Now, we need to take one last look at all of your final dishes and see which duos are at
23:58the top, and sadly, which three duos will end in the bottom pack?
24:08Kayla and Ryan Cates.
24:11Why is that so yummy?
24:14What did that go in?
24:15A blender?
24:16I immersion wanted it at the end.
24:18In the mashed potatoes.
24:19Yeah, I ran out of time to go get a ricer, so.
24:22Adam, is that what you envisioned the dish to be?
24:30It is 95% exactly what I wanted on the plate.
24:33Interesting.
24:36There are a lot of really great-looking dishes out there today.
24:41But, unfortunately, our dish is looking a little sad.
24:45Not a little sad.
24:46It's looking sad.
24:47A lot sad.
24:48You tasted it before you played it?
24:50I did, yes.
24:56Zach and Michelle handled that couscous cooked for.
25:00Michelle, you started it.
25:01Yeah, it cooked for the majority of the cook.
25:04An hour?
25:04Yeah.
25:07I mean, it still might be a little longer.
25:09You're right.
25:10I ran out of time.
25:10I hadn't played it.
25:15Julia, are you happy the way this looks?
25:17It definitely needs more of the chimichurri sauce.
25:22All right.
25:23Is this the kind of place that you serve at home?
25:25After a big hike, yes.
25:34Some great dishes there.
25:36Yeah.
25:36There's nothing we can do now.
25:37I don't know.
25:38Any agreeance?
25:39Yeah.
25:39Yeah, agreed.
25:42All of you, well done.
25:43Tiffany, Jerry, myself, agree.
25:45Now, there were three dishes that were an absolute standout.
25:48This first duo left great clues behind,
25:52and that formed a very cohesive dish.
25:54Please step forward.
25:57Jessica and Jesse, well done.
25:58Easy.
25:59Easy.
26:03This dish is a testament to how strong we are as a team,
26:08even when we're not side-by-side cooking.
26:10I started off with a char-grilled pork chop with a maple black pepper glaze,
26:16a smoky chipotle sweet potato, broccolini, and a pepernata.
26:20So I did some agridulce onions, not knowing to put them into the pepernata,
26:24but we still have that sweet and sour effect.
26:27First of all, Jesse, the way that you worked across those first 30 minutes was exceptional.
26:32And, Jessica, you picked up on the clues,
26:34and it's almost like you're working side-by-side again.
26:36Listen, it looks a little bit thrown on the plate last minute,
26:39but however, I'm excited to taste it.
26:41Shall we?
26:41Temperature, what do you think?
26:43Medium.
26:45It's cooked beautifully.
26:46Nice and juicy.
26:48Set me up for success.
26:49Good job.
26:49Good job.
26:50The pork is cooked beautifully.
26:56I think it needs more glaze on that pork chop before it comes out of the pan.
26:59However, it's hard to believe that you've been separated for 30 minutes each.
27:03Really good job.
27:04Thank you, Chef.
27:04I love the fact that the broccolini has lots of crunch,
27:07has a little bit of spice in there.
27:10And I know that you weren't going for the onions with the agridulce.
27:13It was supposed to be with the peppers,
27:14but honestly, I love that it's a little more sweet.
27:18It's a little more sour.
27:19It's a whole nother flavor profile.
27:21It's great.
27:22Thank you, Chef.
27:23The pepernada, I have to say, is fantastic.
27:25That's a hard thing to make.
27:27My question is at home.
27:28Jesse left the counter, like, super organized, ready, ready.
27:31And then, Jessica, it looks like a tornado hit.
27:34I earned the nickname, Jess the Mess, for a reason.
27:37Good job.
27:39Very good job.
27:44All right.
27:45The next dish we're going to highlight tonight,
27:47this duo's connection carried them to success.
27:52Please come forward.
27:55Rachel and Julio.
27:57Yes.
27:57Let's go.
27:59We're feeling amazing.
28:02It doesn't get old.
28:02I knew I set Rachel up for success,
28:04and I knew she was going to nail every single ingredient
28:07and make a beautiful plate.
28:08I was going for a pan-seared chicken breast,
28:11salted asparagus, chimichurri sauce,
28:14tostones, and bacon faroffa.
28:16But I also wanted to add some sauteed mushrooms
28:19because I felt that would add another texture and umami.
28:23The mushrooms are underneath the chicken.
28:25Visually, it's rustic, right?
28:27It looks like we've been invited around your house
28:28for Sunday night dinner.
28:29It's charming.
28:30Shall we?
28:31Rachel, you cooked the chicken, right?
28:32Yes.
28:33First, I seared it in the catering pan
28:35and then put it in the oven.
28:36Still glistening.
28:42Chicken.
28:43Lovely.
28:44The asparagus itself has a lot of flavor as well,
28:47but really a lot of that flavor is coming from the chimichurri,
28:50and I like that you added the mushroom.
28:52I think you just did a really, really good job.
28:55Thank you, chef.
28:56All the flavors are great.
28:57The cooking techniques are great.
28:59Good job.
29:00It's just so nice to see chimichurri, you know,
29:02on a white meat as opposed to a red meat,
29:03but it needs more of it.
29:04But I think more than anything,
29:06Julio and Jessie tonight,
29:08having confidence in your partners to bring it home.
29:11I love that.
29:12100%.
29:16Here we are.
29:18Well done.
29:20Okay, the final duo to earn a spot in the top three.
29:25Please come forward.
29:27Tina and Yvonne.
29:32You got top dish.
29:34I'll do my own.
29:38We made a lobster garlic butter pasta
29:41with pan-seared lemon asparagus and sauteed mushrooms.
29:46Tina, is that what you envision the dish to be?
29:48Yes.
29:49It looks inviting.
29:50I got really nervous, Tina, when we first started.
29:5220 minutes in.
29:52You just had raw lobster and no sauce going,
29:55but Yvonne, I'm going to commend you
29:56for bringing this whole thing together.
29:59Shall we?
29:59Yes.
30:00How do we cook the lobster, please?
30:02Uh, we tossed the lobster in a buttered garlic sauce.
30:05We used the head tamale of the lobster as well,
30:09added garlic, onions, and shallots.
30:11This is a great dish of pasta.
30:14The lobster is tender,
30:16has a lot of flavor from the butter.
30:17Good job.
30:18Thank you, Joe.
30:19Thank you, Joe.
30:19I think the lobster is perfectly cooked.
30:22Also, the way that you have just the right amount of sauce on here,
30:25it's very good.
30:27Thank you, Chef.
30:27Um, this dish is delicious.
30:29To cook the lobster from raw without blanching it first,
30:31there's an art in that.
30:32Because 30 seconds over, it's rubber.
30:35It needs a touch of acid for me at the end,
30:37but aside from this, the flavor's really good.
30:40Good job.
30:44You know what else would be good acidity?
30:46It's just like two broken tomatoes on here, too.
30:48So it's together.
30:49Some point of acid.
30:50Yeah.
30:50I know you worked hard on those freaking lobsters.
30:53Those lobsters are crazy.
30:55But that's a tough one.
31:00I really want to win this one.
31:02Agreed.
31:03In agreeance?
31:03Mm-hmm.
31:04Yeah.
31:07Three outstanding dishes tonight.
31:10We are all in agreeance.
31:13There was one dish that we felt have the edge
31:15and has earned the prize of dinner at all our restaurants.
31:19That dish belongs to...
31:25There was one dish that we felt had the edge.
31:40That dish belongs to...
31:43Rachel and Julio.
31:44Rachel and Julio.
31:48Rachel and Julio.
31:49Yes!
31:50Yes!
31:51No!
31:52Thank you, chef.
31:57Well done.
31:57I can't wait to welcome both of you to all of our restaurants.
32:01Yes.
32:01We can't wait.
32:02Right.
32:03All of you are safe from elimination tonight.
32:05Congratulations.
32:06Head up to the safety of the balcony.
32:08Well done.
32:09Yeah!
32:12I can't!
32:13I love you so much, chef.
32:16Gordon, Tiffany, and Joe, we're coming to your restaurant.
32:19That bill is going to be expensive.
32:21They keep clicking like that.
32:24They're going to be unstoppable.
32:26Now, unfortunately, there were three duos tonight
32:29who clearly had some cross wires.
32:32The first duo we need to take to task,
32:36please step forward.
32:40Tana and Kate.
32:41It's embarrassing to be in the bottom three again.
32:51And the room is silent.
32:53All you can hear is the defeat.
32:55Oh, you want to hide.
32:56Grow up everywhere.
32:57Today, we have made you a New York strip steak
33:02with a parsnip puree, asparagus, fennel, and carrot slaw
33:06with a mushroom red wine sauce.
33:08Tana, what was your vision?
33:11To have a cream sauce for the steak.
33:15But I picked up the heavy cream out as just being for the puree,
33:21so I didn't get that memo.
33:23Mmm.
33:23So, visually, it's got good and bad parts.
33:26Lovely sear on the New York strip.
33:28But we don't put a shaved carrot and fennel salad
33:31with a red wine sauce,
33:32so it's a little bit all over the place.
33:34Right.
33:35Noted.
33:43The asparagus are delicious,
33:45and the puree's actually okay,
33:46but the sauce bleeds into the puree,
33:49so it's just all over the place.
33:50Okay.
33:51The steak is nice,
33:52but I would rather it been whole instead of sliced,
33:55you know, just so we don't lose some of those juices.
33:58There are three things that are terrible on this plate.
34:00The raw fennel, the raw carrots, like a crudité,
34:03it makes no sense on the plate.
34:04The mushrooms are not integrated in any way,
34:06and if you call that a wine sauce,
34:08I call that dumping half a glass of Cabernet in your dish.
34:12Damn.
34:14Thank you, ladies.
34:16Oh, man.
34:18It's rough.
34:19Okay.
34:20The next duo had a shaky start,
34:23and they really relied on their partner to push through.
34:26Please come forward, Zach and Michelle.
34:34I'm worried that I didn't execute Michelle's vision.
34:36I just feel like I'd let us down.
34:39In front of you is a crispy-skinned salmon
34:42with Israeli couscous, roasted vegetables,
34:46wilted rainbow chard,
34:48and an herb oil over the top.
34:51Is this what you intended the dish to be?
34:53It was intended to have a white wine broth.
34:57I saw the couscous going.
34:58We make couscous at home with, like, a risotto a lot,
35:01so I locked in on that.
35:04I think that my vision was a little particular in hindsight,
35:07and it obviously didn't translate.
35:10Looking at the dish, couscous feels a little dry.
35:13I know that you said, like, risotto style,
35:15but, like, when I think of risotto,
35:16I think of, like, the finish of it as well,
35:18where it's creamy and there's, like, something else,
35:21some butter, some cheese.
35:22This just feels like boiled couscous.
35:25Shall we?
35:29The cook on the salmon, please.
35:31Medium rare.
35:32Yeah. Beautiful.
35:41Salmon's cooked beautifully, seasoned beautifully,
35:42both sides, skin like the bacon of the sea,
35:44and the salmon's just pink all the way through,
35:46so it's translucent.
35:47But when you've got a bloody fish like this
35:48that takes eight, nine minutes to cook,
35:50everything else around it should be so much better.
35:52Yeah.
35:53I think with the broth,
35:54this would have been a very different dish.
35:57The couscous would have had a chance to cook in it.
35:59It would have had all the flavor.
36:01I think that choosing Israeli couscous
36:03and to cook it in the style of risotto
36:06and to transmit that without being able to communicate
36:09unfortunately tripped you up.
36:10But it's too bad because some of the components
36:11of the dish are really good.
36:14What a shame.
36:17One in four chance.
36:18We've almost made it out of the woods.
36:20Almost.
36:20Almost.
36:20Okay.
36:22The next duo who did not meet our standards tonight.
36:26Please come forward.
36:27Kayla and Ryan Kate.
36:53Wow.
36:54I'm absolutely gutted.
36:58I am worried about the execution of everything
37:00and I'm just disappointed for both of us.
37:03We made a filet mignon on top of a garlic pecorino mashed potato
37:07with roasted asparagus, honey glazed carrots,
37:10and a chimichurri sauce.
37:12Is this what you intended the dish to be?
37:14Yes.
37:15Ladies, sadly, it looks sloppy.
37:18Three expensive filet mignons
37:20and they're all seared completely differently.
37:22It's such a shame.
37:23Cook, what have we gone for?
37:24I wanted it to be medium rare,
37:26but I believe that it's going to be medium.
37:29Wow.
37:30So you know it's overcooked.
37:32Mm-hmm.
37:33Wow.
37:33And who cooked them?
37:34I did.
37:35And at what state did you find them when you arrived?
37:37They were in the package still.
37:39You came in and nothing was seared?
37:40No.
37:42Wow.
37:42Ryan Kate, what were you doing?
37:44Mostly set up the station,
37:46make sure we have all the ingredients and equipment.
37:48So the only thing you finished is what?
37:50The prep.
37:51So you didn't finish any cooking?
37:52No, I only had 30 minutes.
37:56Shall we?
38:00Yeah, it's just a little bit overcooked.
38:05Yeah, mine's medium as well.
38:11There's a couple of fundamental cooking technique issues here.
38:15My steak is actually medium rare,
38:16but the carrots, you can hear,
38:19which is the carrots are the simplest thing.
38:21They should have been boiled beforehand.
38:23And also, asparagus here.
38:25I mean, if you look, it's just...
38:27Mush.
38:29It just feels like, Kayla,
38:30you just had too much on you to do,
38:33and Ryan Kate, you didn't do enough.
38:35My actual filet is seasoned beautifully,
38:38and then everything else just falls apart.
38:40It's such a shame.
38:41It's just very, very badly executed.
38:44Mm-hmm.
38:47Bad strategy.
38:48Yeah.
38:50Right, we have a very tough decision to make.
38:52Please give us a moment.
39:00Love you.
39:00I love you.
39:01Tana and Kate.
39:04It's tough on that one.
39:05Yeah.
39:05Just didn't work, right?
39:07There's something to be said about Kate.
39:08She made a major effort
39:10and saved what she could of some bad ideas.
39:12Yeah.
39:13Zach and Michelle, I am shocked.
39:15Yeah.
39:16They got lost in translation.
39:17Yeah, bad strategy.
39:18Yeah.
39:19Kayla and Ryan Kate.
39:21But at the end of the day,
39:21Kayla had way too much to do,
39:22so she was just trying to get it done,
39:24and it was too much.
39:25Yeah.
39:25So what's the worst-ish?
39:28Oh, God.
39:30Whatever happens.
39:33We're in agreeance?
39:34Yeah.
39:42What a tough night.
39:44Sadly, it hurts us to say goodbye to yet another duo,
39:48but we are all in agreeance
39:50that the duo leaving MasterChef tonight
39:54sadly is...
40:02Kayla and Ryan Kate.
40:06Zach and Michelle, Tana and Kate,
40:08please say goodbye.
40:14Kayla and Ryan Kate.
40:16First of all, just go back to the beginning.
40:18Spotting you two from ten years ago
40:20was an absolute joy,
40:22and watching that MasterChef bond
40:24grow into a tremendous friendship for life
40:28is outstanding.
40:29Promise me you'll go back and continue.
40:31Not just this friendship,
40:33but this amazing culinary journey.
40:35Definitely.
40:36Come on, say goodbye.
40:37Come on.
40:38Let's go.
40:40Take care.
40:41Thank you, Mike.
40:42I just feel really disappointed,
40:43but, you know, we put our all out there,
40:45and I'm proud of us
40:46for getting everything on the plate.
40:47Of course, it doesn't feel good,
40:53but I'm definitely not disappointed in our team.
40:55If anything, this competition made our friendship stronger,
40:58and I know that I have a friend for life
41:01who will always have my back,
41:02and that's what matters.
41:03Yeah.
41:06Bye, y'all.
41:06Next time,
41:14it's full steam ahead
41:16in the second team challenge of the season.
41:18You'll be cooking for a VIP fine dining experience.
41:22These are full-on Michelin star dishes.
41:25Oh, boy.
41:25But this is no ordinary service.
41:27One duo from each team
41:28will be cooking on the moving train.
41:31Oh.
41:32It's a race against the clock.
41:33The diners are boarding the train.
41:36Come on, come on.
41:36We've got to go faster.
41:37We've got to get these out before that train starts.
41:39To make sure everything stays on track.
41:41This will be medium rare.
41:42That's black and blue.
41:43You both know what you're doing.
41:44All these ducks are overcooked.
41:45There's going to be hell to pay.
41:47This is a freaking train wreck.
41:52One potato, two potato.