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00:01Previously on MasterChef.
00:02We're going to play recipe telephone.
00:05These duos are separated, and they're
00:07cooking a dish over one hour.
00:08One starts, one brings it home.
00:10You've really got to set your partner up for success.
00:12Some 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.
00:25Kate, I'm a boss.
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.
00:38Ryan, Kate, you didn't do enough.
00:40The duo leaving MasterChef tonight is Kayla and Ryan Kate.
00:46Say 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.
01:06Oh.
01:07It'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 stops.
01:14To make sure everything stays on track.
01:16Should be medium rare.
01:17That's black and blue.
01:18Do you 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 to train?
01:40It's down to the top eight, and it's getting 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.
02:15Choo choo.
02:19Excellent.
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.
02:28Like, what can't he do?
02:30What a ride.
02:31Oh, my God.
02:32Another unique entrance.
02:33Oh, boy, oh, boy.
02:35How cool is that, by the way?
02:37Yeah.
02:38Good morning, guys.
02:39Good morning.
02:41Feeling good?
02:41Yes.
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,
02:51VIP fine dining experience.
02:55VIP fine dining.
02:58That's right.
02:59You'll be serving nearly 60 VIP guests right here.
03:02Wow.
03:03I love it.
03:04These are discerning guests that are
03:07willing to pay a big premium for impeccable service
03:11and excellent food.
03:12In 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 to the MasterChef
03:30Kitchen.
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 don't want to be on that.
03:39Another one.
03:40Where, unfortunately, at least one duo
03:43will be leaving the competition.
03:45Come on.
03:47OK, guys.
03:48Now 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.
03:57God, let's do this.
03:58This is going to be cool.
04:01All right.
04:02It's the blue team.
04:02A-Prince, good luck, guys.
04:03All right.
04:04Come 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,
04:17Tina and Yvonne, you are going to be the blue team.
04:21I like red.
04:22All right.
04:23Nothing keeps you running on schedule quite 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 time.
04:40We're ready to step up.
04:41Yeah?
04:41Yeah, yeah.
04:42You guys confident?
04:43Let's go.
04:44All right, let's go.
04:45One, two, three.
04:46Go!
04:47Red team!
04:48OK, so red team, please tell us who you picked as captains
04:51and why.
04:51We'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, who's the captain?
05:02All right, Jesse and Jessica, tell us why.
05:04We both have experience, especially in bartending,
05:07running the ship, if you will.
05:08And we do not put out poor food.
05:11So tonight is going to be the best food possible.
05:13OK.
05:14Right, red team, blue team, listen up.
05:16Today, we want to ensure that the diners get the highest
05:19quality of service.
05:20So we've created your menus for you today.
05:24Oh!
05:25Wow.
05:26Red team, you'll be cooking a delicious crab volivant,
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,
05:42wilty greens, finished with a beautiful peppercorn sauce.
05:45Blue team, you'll be cooking a beautiful sesame-crusted ahi tuna
05:49crisp, served with an avocado puree and pickled red onions.
05:54The entree is a delicious pan-seared duck breast
05:58with butternut squash puree, roasted carrots,
06:01and a port wine sauce.
06:03You understood?
06:04Yes, sir.
06:05But this is no ordinary service,
06:07because once our VIP guests arrive,
06:10one duo from each team will be responsible for cooking
06:14and serving the amuse 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.
06:39So by the time it returns, your main course
06:41must be ready to serve.
06:43And the diners will be casting their votes for the best team
06:47based on both courses.
06:50Right, so red team, blue team, are you ready?
06:52Yes, let's do it.
06:53Your time starts now.
06:57Let's go.
06:58Let's go.
06:59Let's go.
07:00Let's go, guys.
07:01Let's go.
07:02Let's go, guys.
07:03Let's go, guys.
07:04Let's get it.
07:05Let's get it.
07:06Let's get it.
07:07Taste the dishes.
07:08All right, you guys feeling good about what you're tasting here?
07:11The appetizer, dameuse-bouche, crebe, creme fraiche, dill.
07:15We have the duck, and it's cooked a perfect medium rib.
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, and there's nothing
07:26really to hide behind here.
07:27So, um, rolls.
07:29I like Joel and I to take the train,
07:30because precision and consistency is right up my alley.
07:33Yep.
07:34OK.
07:35Joel and Adam, you guys will go down the train
07:36and kick ass over there, OK?
07:37Yeah.
07:38To sear the tuna and the duck, I'm
07:40going to have Tina and Yvonne start that, OK?
07:42Tina, my name, tuna, my game.
07:44Yes, I love it.
07:45Yes.
07:46Azu and Javier, we're going to have you
07:48work on the vegetables.
07:49Our style of leadership is straight to the point.
07:52Absolutely.
07:52There'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, OK?
08:01If we have to, we're going to get real Boston real quick
08:03in this challenge.
08:05Look 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
08:17all day long.
08:17So who feels really comfortable with Yemouj?
08:20We've done hula vun 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.
08:26Just run with it.
08:26We got it.
08:27Athena and Timothy, you guys have done potatoes now
08:29a couple of times, if you're good about doing this.
08:30Yeah, we can sort of do that for sure.
08:32OK.
08:32And then my South Dakota ladies.
08:34Yes, I'm on the meet.
08:36OK, 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.
08:44OK, let's just communicate, you guys.
08:46We need to communicate.
08:46I'll be kind to each other, but communicate.
08:49Our leadership style is going to be
08:50to 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!
09:00Woo!
09:01Go, go, go, go, go!
09:02Let's get ready!
09:04OK, show me the tuna!
09:06Bring the energy, team.
09:08We've got this today, guys.
09:09Already rocking and rolling, team.
09:11I love it.
09:11Yes, we good.
09:13You good.
09:15What a beautiful day.
09:16Oh, my goodness.
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
09:28yourself 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, please.
09:38Red team captain, we've got Michel 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
09:48takes to lead a team like this to victory.
09:50Sure.
09:51How are you guys doing?
09:51All right, Rachel is going to chop up some dill.
09:53We're going to get the voulavant baking right now.
09:56OK.
09:57Let's talk about the red teams.
09:58I'm used to brush, that beautiful little voulavant.
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
10:13to rare during prep.
10:15And then when the tables will call for service,
10:17you could cook them to need rare.
10:19Let's go, blue team.
10:20We're tasting everything, OK?
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,
10:31they've got the finesse.
10:32But Jessie can get pretty fiery under pressure.
10:35You feel good about this?
10:36Yes.
10:37I think we need a touch of oil in there.
10:38No.
10:39Are you sure about that?
10:40We don't eat any oil.
10:41No.
10:42No?
10:43OK.
10:44Think what they've got to achieve on that news bush.
10:45You 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.
10:55Not only are you worrying about a temperature
10:57on the inside, but you also need the crispy skin,
10:59which means you have to render out that fat.
11:02Absolutely.
11:03The protein, obviously, no pressure,
11:05but, like, big deal.
11:06Yeah, big deal.
11:07So I just, like, rolls between the two of you,
11:08like, making sure who's doing what, and, you know,
11:10we know what's going on.
11:16Red team, blue team, the train is departing in 20 minutes.
11:19Let's go.
11:21Jesse, Jessica.
11:22So who is doing what?
11:24Tina is working on the fish right now,
11:25why 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
11:33right now.
11:34So everyone's got a clear, clear roll.
11:36Yes.
11:37Joel and Adam are going to go on the train.
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.
11:46And need a little oil so that you get color
11:48on the sesame seeds.
11:50This is a big mistake.
11:51So please take this out of the pan, all right?
11:54Look at that tuna.
11:55It's already, look at that.
11:56It's already coming off.
11:57Any salt?
11:58Yes.
11:59Yes, salt in the sesame seeds.
12:00Together.
12:01Wait, so is there salt on the actual tuna?
12:04Only on the sesame seed.
12:06You should put them 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.
12:17I think we know it.
12:18You need to take control of this because this is going
12:19to 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?
12:24What are we going to do?
12:25Yeah, I think we need a touch of oil in there.
12:27As soon as the tuna gets on the train,
12:29there's nothing we can do.
12:30It needs more oil.
12:31Tina, Tina, it needs more oil, OK?
12:32OK.
12:33It is so important as captains to step in and pivot roles.
12:37We cannot sit there and keep working with a bad product.
12:40As soon as Joel and Adam get on the train,
12:42there's nothing we can do.
12:43So you're the captain, right?
12:44What are we going to do?
12:45Yeah, it needs more oil.
12:46Tina, Tina, it needs more oil, OK?
12:47OK.
12:48It is so important as captains to step in and pivot roles.
12:51We cannot sit there and keep working with a bad product.
12:54As soon as Joel and Adam get on the train,
12:55there's nothing we can do.
12:56So we need to set the brothers up for success.
12:58We're going to do a quick sear, just like she was doing.
13:01But I just want a little oil to brown it a little better.
13:03So you can do it.
13:05We need to set the brothers up for success.
13:07We'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, good luck.
13:16Use this.
13:17Don't use the cones.
13:18OK, can you do more tuna?
13:19I'll sear it.
13:20OK.
13:21I have tuna here.
13:22OK.
13:23All right.
13:24Zach 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.
13:35The follow-on's in the oven?
13:36Yes, they're in the oven.
13:37Yep, they're in the oven.
13:38Check the seasoning before they part on that train.
13:41All right, sounds good.
13:42You got it.
13:44Oh my gosh, this butter is melted.
13:46Right.
13:47Listen, what are you two doing?
13:49Zach, Michelle, two seconds, please.
13:51We've got to sear these guys, yeah?
13:52Top and bottom.
13:53Got 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.
13:58Let's go.
13:59Work it, yes?
14:00Got it.
14:02All right, if at any point in time you guys want us to step in,
14:05please just communicate that.
14:06We got it.
14:07Yep, we got it.
14:08Gordon's upset, but Kate and Tana are telling us
14:11that 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.
14:16Yes.
14:17You got it.
14:18You got it.
14:19You got it.
14:20They still seem confident, so we want to trust in them.
14:21Guys, 15 minutes.
14:22We have to have plates.
14:23Oh my goodness me.
14:24Red Team are fast asleep.
14:25Tana and Kate attempted to sear the fillet,
14:27and all it was just lightly seared on top
14:29and roll around the outside.
14:30Oh my God.
14:31They don't look confident.
14:32In their effort to try to prove themselves
14:34might 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 bit.
14:40Tiny bit, yep.
14:41Blue Team's not much better.
14:42So the sesame seared ahi tuna,
14:44they put Tana on to do it, disaster.
14:47It looks just as white as it did before it went in the pan.
14:50Why are we heating the pans up so hot?
14:52Yes.
14:53When you put a pan that hot,
14:54you're going to hit instant caramelization.
14:55It's going to burn the carrots.
14:56Okay.
14:57I got it.
14:58So just let it sit there, okay?
14:59So 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.
15:07Stay behind.
15:08Stay behind.
15:09Azuz, stay behind you, please.
15:10Yeah, sorry.
15:11Okay.
15:12All right.
15:13He's typically got a really great opinion,
15:14but sometimes it comes off a little bit steamy,
15:16and it might ruffle some feathers.
15:18Taste this, please.
15:19It's fine.
15:20It's good.
15:21It's not fine.
15:22We want good.
15:23Is it hot?
15:24Yes.
15:25It's good.
15:26It's okay.
15:27Red team, blue team.
15:28The diners are boarding the train.
15:29Let's go.
15:30Okay.
15:31We're getting ready to taste, guys.
15:32Shall we?
15:33Blue team.
15:34How's the juice, Jess?
15:35Much better?
15:36Better.
15:37Okay.
15:38Put it right here.
15:39Okay.
15:40We're getting ready to taste, guys.
15:41Shall we?
15:42Blue team.
15:43How's the juice?
15:44Much better?
15:45Better.
15:46Okay.
15:47Put it right here.
15:48Jessica and Jessie, describe the dishes, please.
15:52All right.
15:53So we have a seared sesame-crusted ahi tuna
15:55with 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,
16:02and some glazed carrots.
16:03I've got a lot of problems here.
16:05The tuna's overcooked.
16:06The sesames are not toasted at all.
16:08I mean, but we had this conversation about putting color on the sesame seeds.
16:12It takes a hotter pan than what you're using.
16:14Tuna.
16:15It's bland.
16:16I mean, it's under-seasoned.
16:17Okay, heard.
16:18The duck.
16:19Beautiful.
16:22Yep.
16:23We taste those carrots.
16:24They're undercooked and they're under-seasoned.
16:25Absolutely.
16:26Look, the train is leaving in 15 minutes, and this tuna needs to be rectified.
16:29Okay.
16:30Okay.
16:31Thank you, chef.
16:32Train's leaving, guys.
16:33We need to redo that tuna right now, okay?
16:34So get all the pans on as hot as possible.
16:36Dear, oh, dear.
16:37It needs more seasoning, too, and it needs to be salted.
16:39More salt?
16:40Yes.
16:41They said it was bland.
16:42Yes.
16:43So the tuna seems to be getting off to a rocky start.
16:45It's under-seasoned.
16:46We're having to re-cook it.
16:47Time's running out.
16:48If we miss this train, we're gonna be in that pressure test.
16:51Okay.
16:52Zach and Michelle, describe the dishes, please.
16:55So the amuse-bouche is a crab vu le vent with a dill creme fraiche with salmon roe on top,
17:00and then we have a filet mignon with some Swiss chard, some creamy potatoes, sauteed mushrooms,
17:05and a green peppercorn sauce.
17:06Both the amuse-bouche and the filet look technically sound, but they look sloppy.
17:11We need more precision, more perfection.
17:13This looks like family meal of current chef.
17:15You got it?
17:16See?
17:17See, got too much crab.
17:18Who's seasoning that?
17:19That was Rachel and Julio.
17:20Mm-hmm.
17:21More salt.
17:22Okay.
17:23You gotta remember, you may taste the crab by itself, but once it goes in that pastry,
17:26it takes a little bit of that away.
17:28So make sure it's highly seasoned.
17:29Okay.
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.
17:36Our steak was rare.
17:38We have a big issue.
17:39Understood.
17:40I'm not confident with those two cooking.
17:41This is a disaster.
17:42If I start bringing steaks back from the dining room, rare, mooing like this, there's gonna
17:47be hell to pay.
17:48That can't happen.
17:49That's not good.
17:50All right, guys.
17:51Let's go.
17:52All right.
17:53Rachel and Julio, the filling needs to be a little more seasoned, a little more salt.
18:09Yep.
18:10Copy that.
18:11There you go.
18:12Okay.
18:13We saw it was rare.
18:14It was.
18:15So I don't want to, like, say that I don't believe in you guys because I do, but we just
18:18need to come up with a system here that works.
18:20Okay.
18:21What is going on?
18:22Feeling like we have to pay extra special attention to these steaks in order for them to turn
18:28out the way that we want.
18:29Just make sure that our station is, like, neat and tidy and ready to go.
18:32If you're coming on the train with me, we are leaving in five minutes.
18:36Your amuse-bouche needs to be ready.
18:38Five minutes.
18:39Five minutes.
18:40Julia and Rachel.
18:41Five minutes until that train leaves.
18:42Got a brush?
18:43Can you grab a brush for me?
18:44Yeah.
18:45Where's the tuna?
18:46I went to this, wanted to be the cool, calm collective captain, and I'm starting to freak
18:50out.
18:51Train's leaving, guys.
18:52We gotta get the tuna on.
18:53Come on.
18:54Come 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 because we're just gonna add a little bit to the saute
19:07pan.
19:08Okay.
19:09Okay, yeah, that's good.
19:10You did a good job punching that up.
19:11One minute to go.
19:12Let's go.
19:13You guys good?
19:14Okay, we are ready to go.
19:15All right.
19:16I think we're ready.
19:17Red team, blue team, all aboard!
19:18Make sure you have everything with you to execute your amuse-bouche.
19:21Let's go.
19:22Let's go.
19:23Let's do it.
19:24Hey, guys, go kick ass for us, okay?
19:25Let's go.
19:26Let's go.
19:27Why is there four on the red team?
19:29Can they just help us bring Joe?
19:30Is that okay?
19:31Yeah.
19:32Thank you so much.
19:33Just drop it off.
19:34All right.
19:35Good job, guys.
19:36Let's go.
19:37We'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.
19:48Scary.
19:49And they're off.
19:50Okay, bye, guys.
19:51That guy's the train.
19:52Here they go.
19:53Good luck, Joe.
19:55Okay, blue team, red team.
19:57We 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.
20:06How crazy is that?
20:07Okay, and right high.
20:08High, high, high behind.
20:09I wish that we had not had to cook the tuna three times, but we're gonna make it work.
20:14We need to have a good sear on the tuna, so we're picking out the ones that look the best.
20:18These 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 got some VIP diners, and these gotta look good.
20:27Four.
20:28Coming up.
20:29Right, train's gone.
20:30Just under 35 minutes until the diners return, and we start serving the main course.
20:35It should be the last thing that goes in.
20:37You have to make sure the carrots are cooked before you add it, okay?
20:39Good tip.
20:41Oh.
20:42Is that enough color on that one?
20:43No.
20:44Don't flip it, then.
20:45Get it back.
20:46Turned over.
20:47Thank you, Tiffany.
20:48Normally, they call me chef.
20:49Oh, 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 fill that one.
21:00Feels pretty rare.
21:01So, gotta be careful.
21:02Yeah, 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, I...
21:07Which one is the most important?
21:09The protein.
21:10Yeah.
21:11All right.
21:12The steaks with Tana and Kate have been a little bit in shambles, and it's time to sort
21:16that out.
21:17I think we should finish the steaks.
21:19Yeah.
21:20I know that this is difficult.
21:21Let's have Zach finish them while you guys are continuing to start them.
21:25I don't want to be mean, but we're just feeling like we need to babysit to ensure that everything
21:30goes right.
21:31Whoo!
21:32Oh, 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, and if they keep focusing
21:44on these steaks, everything else is gonna suffer.
21:46Michelle, when Julio and Rachel get back, we'll probably need help with that just because
21:50it's a lot of potatoes.
21:51Yup.
21:52Yup.
21:53Let's go, boys.
21:54We gotta go faster.
21:55Yes.
21:56Yeah, Joe.
21:57We're on a moving train trying to do very delicate work, so there's quite a bit of pressure.
22:06Ah, .
22:07Especially with these damn potatoes flipping over.
22:09We're behind you.
22:10Oh, he's moving.
22:11This is crazy.
22:12Come on, come on, come on.
22:13Service.
22:14Service, please.
22:15You gotta serve this for four.
22:16Ladies and gentlemen, welcome to our gourmet train dining experience.
22:28Show of hands, if you preferred the ahi tuna from the blue team, please raise your hand.
22:33If you preferred the crab boulant from the red team, please raise your hand.
22:38Red dress, red team, we're on the crab.
22:40Why?
22:41Probably a good bowl.
22:42Excellent.
22:43For you, sir?
22:44The crab is going to be very hard to take.
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 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, but we gotta 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?
23:09That's burnt.
23:10All right, we gotta turn the elements down on all of these burners.
23:12They're going way too high.
23:14See?
23:15This is burnt.
23:16How'd you burn a carrot?
23:17Look at this.
23:18You need to control that over there, please.
23:20I'm trying.
23:21Javier is scorching multiple batches of carrots, and it's becoming painful.
23:27Okay.
23:28He's a garbage.
23:29He's a garbage.
23:30Jessica.
23:31Hey, that's not gonna help us, all right?
23:34Slow down.
23:35Jess doesn't get frustrated often, but when she does, the 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, we're almost at the station.
23:50Glass 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.
23:57Hold the ball right now.
24:03Gentlemen, gentlemen.
24:04Okay.
24:05Does someone prefer one or the other?
24:06Well, I prefer the crab.
24:08The cream sauce is just beautiful.
24:10Delicate flavor of the tuna.
24:12Just sitting on that light potato chip really stood out.
24:15If you enjoyed the tuna from the blue team, please raise your hand.
24:18Okay, so we have three votes for the blue team tuna and one vote for the crab boulevent from the red team.
24:25All right, last tray's going out.
24:28Service, last ones.
24:29Let's go.
24:30Come on.
24:31Nice.
24:32Good job, buddy.
24:33Well, I thought both were beautifully presented.
24:36To me, the blue one, I loved it.
24:38Gee, it was good.
24:39No.
24:40It was good.
24:41It was good.
24:42I enjoyed the tuna, the blue dish, but I preferred the crab boulevent because I thought it was more balanced.
24:50Red team, blue team, the train is coming, guys.
24:53Let's go.
24:54We've got to start plating.
24:57You got it, guys.
24:58Blue team, are the ducks ready for the first table?
25:00No.
25:01No.
25:02We've got two more left, and then we're good.
25:03Let's get them in the pan.
25:04Go on, put one more in there, one in there.
25:05Yeah, I got it.
25:06Let's go.
25:07It's starting to freak out because the train comes back, and we are not ready for service.
25:10Faster, yes.
25:11Faster.
25:12Faster, faster.
25:13Blue team, let's go!
25:16The duck needs to get finished.
25:18The carrots aren't cooked correctly.
25:19This one, this one.
25:20But that's not ready.
25:21And it's still chaos in the kitchen.
25:22We're panicking.
25:23We're panicking.
25:24Oh, come on.
25:25Oh, no.
25:26Oh, come on.
25:27Oh, no.
25:41Okay, red team, blue team, let's go!
25:43Oh, come on.
25:44Oh, no.
25:45Okay, blue team, red team, let's go.
25:46Come on.
25:47Let's go.
25:48The entree service is about to start.
25:49Let's go.
25:50Joel, Adam, pick up.
25:51Let's go.
25:52Rachel, Julia, let's go.
25:53Back in.
25:54Let's go.
25:55Oh, here we go.
25:56Okay.
25:57All right.
25:58Jump back over here, Joel.
25:59On veggies with Javi and Azu.
26:00Adam is doing duck.
26:02Adam and Joel are back helping us out.
26:03Thank God.
26:04Thank God.
26:05Adam, you feel good bringing the duck up?
26:07Hey, 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
26:17to render the fat and get the skin crispy.
26:20That's for one portion.
26:21How you do that with 60, I have no clue.
26:24I don't want the reason the blue team loses
26:26to be because of the duck, so 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, we put six more in a pan,
26:34or a warmish pan.
26:35Gotcha.
26:36Michelle, Zach, what do you need?
26:37Cleaning these plates off.
26:38Heard.
26:39Rachel, we need sauce.
26:40We need more sauce.
26:41More sauce.
26:42Diners are sitting down.
26:44Red team, blue team, let's go.
26:45One more duck.
26:46One more duck.
26:47One more, one more, one more.
26:48I'm going, I'm going, I'm going.
26:49Go, go, go.
26:50Jess, down.
26:51Come on, let's go.
26:52We've got to go.
26:53Tana, make sure all the steaks you sent up
26:54are about the same size.
26:55Don't send up a big one with a little one.
26:57Okay.
26:58A little more chard in those pans.
27:00A little more chard in the pans moving forward.
27:01Heard.
27:02Heard.
27:03Go, go, go.
27:04Jessie, send them, please.
27:05Let's go.
27:06Ready.
27:07I need steak steak.
27:08Can someone grab steak?
27:09Yep, I'm on it.
27:10Zach, can you hang out with the steak?
27:13Okay.
27:14Yeah, yeah.
27:15Do you want one of us to come help plate?
27:16Yes.
27:17Let's go.
27:18Next, six.
27:19All right.
27:20Next, six.
27:21As soon as they come out, they've got to go on.
27:22Yes.
27:23Let's go, then.
27:24Let's go.
27:25Everyone's saying yes, but we're just sort of standing staring.
27:26Let's go, guys.
27:27Come on.
27:28Service, please.
27:29Send it, Jessica.
27:30Pick up a service, please.
27:31Let's go.
27:32Send it.
27:33Let's go.
27:34We need to get faster.
27:35We need to get caught up on the steak.
27:36Do you need more potatoes?
27:37I need chard.
27:38I need chard.
27:39Is this warm enough?
27:40It's working.
27:41Where's the steaks, please, Zach?
27:42Right here.
27:43You got it.
27:44You got it.
27:45Let's go.
27:46For sake.
27:47Touch that in there.
27:48Yeah.
27:49Ice cold.
27:50Ice cold green.
27:51Red team, all of you, stop.
27:52Come here.
27:53Come over here.
27:54Now, that is embarrassing.
27:55We've got ice cold greens.
27:57Captain, step up and get a system quickly.
27:59Yes, 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.
28:06Okay, guys.
28:07Julio, I do want you up front with us.
28:09Rachel, can you help Timothy and Adina?
28:12Yes.
28:13I will grab a bigger pan so we can cook more at the same time.
28:15More?
28:16Yes.
28:18My greens are only cold because they're waiting for these filet mignons.
28:21So it's very frustrating because I'm also sautéing mushrooms and making sure our sauce is warm.
28:26In the middle so we can both work.
28:27Lack of communication is causing a problem.
28:31We're not going to burn when it comes down to the mushroom.
28:32They're not going to burn you.
28:33They're not going to burn you.
28:34They're going to burn you.
28:35There's mushrooms.
28:36Energy now.
28:37Green.
28:38Great.
28:39Green.
28:40Pretty green.
28:41Keep it all.
28:42Make sure those are ready to go.
28:43The red team is total chaos.
28:44cohesive, we're not communicating. Zach and Michelle need to get the team back on their feet
28:49because this is literally going off the tracks right now. How long for the next six now, Zach?
28:54We should be ready to go real fast, Chef. Let's go. Bring it together. Let's go.
28:58Pick up. We need to work together. Go, go, go, go. Here you go. Thank you.
29:04Let's go, blue team. Keep it up, guys. Hey, I'm missing carrots, guys. One carrot down. Y'all can't
29:09count. We got to go. Food's getting cold. Service, please. Let's go. Ready for service. Ready for service.
29:24I like the duck, I think, overall. This is all just too salty. Diners, diners, now you're on to the
29:29entree. So we have from the red team, belay. From the blue team, the pan sear duck. Is everything
29:34cooked properly to your liking? Yes. The duck is rendered properly with a crispy skin. This is
29:39delicious, but not crispy. Not crispy. If you preferred the filet of the red team,
29:44please raise your hand. So it's a draw here, three to three.
29:50How are we looking on duck, guys? We're good. One has two minutes, one has four.
29:56Look, just touch them. They're rare. Look, okay, that's not even cooked, okay? Jesse, touch that.
30:01That's raw there, okay? So he's got to get some heat in that pan, okay? All right. Too many people
30:06cook the duck. It's going to get , okay? We put Adam next to Yvonne on the duck,
30:11and there's a few moments where we notice that there's a couple undercooked ones,
30:14and the skin's not crispy. But we're still confident of Yvonne and Adam. Cooking 59 duck,
30:19all medium rare, all crispy skin, this is going to be the toughest task in the competition so far.
30:24That's your raw. Look at that. That's rare. That's rare.
30:26Take a mark. Take a mark. Let's go, red team. Sauce goes on last, guys. Let's go.
30:31Nicely cooked those steaks. Yes, chef. We're getting better at this system here. The steaks are
30:35finally coming together for us, and we can feel things starting to turn around now. Pick up,
30:39please. You got it, guys. Keep it up. Some of these are overcooking. Don't overcook your duck.
30:52Good afternoon, folks. I hope you enjoyed that fantastic train ride. Everything okay with the
30:56cook on the meats? Yeah, the duck, it's cooked beautifully. Fabulous. The combination of flavors
31:00and the sweetness, we've all really enjoyed that. And on the red team filet, are they all cooked
31:05perfectly medium rare? Mine is. Mine is perfect. Very nice. Well seasoned. Okay. If you enjoyed
31:11the duck of the blue team more, raise your hand, please. Two ducks. And if you enjoyed the, uh,
31:15filet mignon. Okay. Four for red and two for the blue duck. Thank you very much. Enjoy the rest of your
31:20meal. Thank you. Okay, folks. Hello, everyone. Is everything cooked properly? Everything to your liking?
31:26I just feel like the blue team's duck is a little overcooked. It's supposed to be medium rare. Yeah.
31:30Okay. Let me take that back. I apologize. Have them do it again.
31:35Adam. Yes, Chef. Get those ducks uniform. Remember, large together,
31:38medium together, small ones together. Yes? Yes, Chef.
31:42All right, guys. We got it. We got an overcooked duck. Blue team. Yes, Chef.
31:45One more duck on the fly, please. It's not medium rare. That's medium well, yes? Guys, come on.
31:50Oh, my God. This is a disaster right now. I'm now questioning if it was right decision to put a
31:54second person on duck. This is embarrassing. If we can't get the duck right, this could be the downfall
32:00our team, and we could be in the pressure test. Ducks, how long, please, Adam?
32:04Chef, I don't know. I'm warming them up. Come on, guys. This is basic .
32:22Ducks, how long, please, Adam? Chef, I don't know. I'm warming them up.
32:26Are the rest of these going to be overcooked like that one?
32:30Unfortunately, yes. All these ducks are overcooked.
32:34Can we feel this? Feel that duck. Does that duck feel like the other ducks?
32:39It's a little over. These three are good. That is not.
32:42This one's good. That one is not. Yep. I think they're overcooking.
32:45I said make sure you're not overcooking ducks. Adam, you're not feeling correctly. I want you to take
32:49your finger and I want you to push in. You see that right there? You feel that? That's raw.
32:53Okay. Got a lot to lose. Nobody wants to be in the pressure test. Cook hard now,
32:57and then you can relax later. Okay, here we are. We've recooked the duck breast for you.
33:01Please let me know if it's okay. Thanks.
33:05It's better. Better, but not perfect. Enjoy it. Thank you.
33:09Mashed, please. How are we doing on the potatoes?
33:12What's going on? You'll speak up. The potatoes, I'm warming those up. These are cold,
33:16so we'll warm them up. Warm them up. Warm them up. Warm them up.
33:18Where is the mashed potato, please? Come on, red team. Got it.
33:22Play the mash. Down. Oh my god. Kate, start right here. Are you happy with that?
33:27No, I'm not. Red team, all of you come here. Let's go. Just taste that. We can make better mash.
33:34Watery, lumpy, bland. This is a freaking train wreck. Let's get it together a little bit. Let's go.
33:42We can make better mash than that. So we're in trouble. It's just not looking good,
33:47and we're realizing that we've maybe spent too much time babying the steaks,
33:52and we haven't been paying enough attention to the sides. Julio, go there and help them.
33:56I'm gonna get the rest of it. Here. Ladies and gentlemen, wow, the empty plate club here. I guess
34:01you enjoyed everything. Who liked the filet mignon of the red team better? It was just superb. It was
34:06very good steak, but the duck beautifully cooked. Good afternoon, ladies and gentlemen. Hello. Hello.
34:13Does anyone have any preferences on how their meat is cooked? Is everything seared properly?
34:16Got a crust on them was just right. Just great. Who preferred the beef of the red team?
34:21I didn't. Who preferred the duck of the blue team?
34:26Okay, enjoy the rest of your meals. I'll take those duck, please. Okay. Uh, one minute.
34:32Let me know those are ready, okay? It's gorgeous. Gorgeous. Good job, blue team.
34:39That last one that just came out looked really good. Make sure all look like that. Yeah. Perfect.
34:43Thank you, chef. Beautiful. Ready for pickup. Everything's hot? Ready to go for the next one?
34:50Yes. All right. Donners, please have your attention for one second. Once you've finished eating,
34:55on your table, you have some train tickets. Please tell me which team's dishes you preferred,
35:02and I will punch their way to victory. Okay? Okay. Here I come to collect your tickets.
35:08Hello. Time to collect the tickets and your votes. Blue team or red team? Red team, thank you.
35:12Red team for you. Thank you, sir. Blue team or red team for you? Blue. Blue team. Thank you very much.
35:19Red team, last table. Let's go. Make it count. Let's go. This is not enough. Yeah, I know. I know.
35:24We gotta be faster. Let's go. Next plate's going down. Let's go. Get that. Take the duck,
35:29please. I'll take the duck. Watch out. Thank you. This is gonna be the best duck you put out all day
35:33right here. I'll take that. Service, please. Okay. All right. Good job, guys. Okay. That's it.
35:38Hey. All right. We're done, guys. Hey. Good job. Hey. Let's go, team blue. Red team. Last one going now.
35:44Let's go. All right. How's the steak? Almost there. Oh, my God. Is that it? Um, I've got a little bit more in here.
35:49Now we're scraping the barrel of mashed potatoes. Let's go. Service, please. Red team, clear down.
35:55Yes, chef. Yes, chef.
36:00I chose to vote for the red team. The pro team was just cooked much better, and I think that really
36:04made the difference for the vote. The appetizer at the beginning, the tuna, which was the blue dish,
36:09was absolutely fantastic and my favorite, as was the duck. So I would say clear winner with the blue.
36:14I'm going to have to say the red team's got my vote today. I like the crab. I like the steak.
36:19I really love the red team appetizer, but the blue team dinner is so much freaking better.
36:25I thought the steak was cooked very nicely. Like, it's cooked great.
36:28Red team or blue team? I'll go blue. You're going to go blue. Thank you very much.
36:31Thank you. We're going to win our duck dinner.
36:34Red team or blue team? Blue team. Blue team for the duck, even though you sent it back.
36:39They redeem themselves. I love when that happens.
36:42Not 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. As captains, if we led our team to a pressure test,
36:52we would feel absolutely terrible about it. Yeah, but I'm hoping that we put out some better plates
36:57than the red team. Good job, Tina. The blue team's dish with the duck was a bit tough. The filet was
37:05very nice. I would definitely vote for red just for the execution of the dish overall. Thank you very much,
37:11sir. I think, you know, it was an unfortunate anomaly with the greens. Granted, it happened.
37:17We just got to own it. Go red in three. One, two, three. Go red!
37:21Initially, we were worried about the steaks. We thought that's what this was hinging on, but
37:26it was just as crucial for us to pay attention to the potatoes and the sides. We're the team captain,
37:31so I will feel devastated if we're in the pressure test. I'll definitely feel like I led my team
37:36astray. Right now, it's all up to the VIP dinners out there to decide our fate.
37:43Thank you so much for being here today. We trust that you had an exceptional lunch.
38:02Now, we would like to introduce you to the amazing cooks. Uh, ladies and gentlemen,
38:08give it up, please, for the red team and the blue team.
38:16I feel like we did a really good job. I feel like we were
38:19really bumpy with obstacles in the beginning of this, but we got through them. We pulled through.
38:24I will probably want to crawl in a hole if we lose because I don't want to go into another pressure
38:30test. I would be mortified. Right, uh, red team, blue team, well done. What 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. We 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 are better.
38:50Now, each team today prepared a delicious amuse-bush and an incredible entree. Right now,
38:58you've just all voted on which team's incredible dishes you liked and enjoyed the best. The winning
39:05team of today's challenge, that team will be safe from elimination. The losing team today will have to
39:11compete in that dreaded pressure test back in the MasterChef kitchen. Our guests have voted,
39:18and the winners of today's challenge. Congratulations goes to the...
39:25The blue team!
39:46Our team absolutely crushed it. Our team absolutely crushed it. We couldn't be more proud of them. Yes.
39:49I think after today, we have proven we are the duo to beat. Two top three finishes,
39:54captains of the team today win. Yep.
39:57We got to look out for those targets on our back for the next couple of challenges,
39:59but not the next one, because we're not in the pressure test.
40:02Captains, Jesse and Jessica, congratulations. Really well done.
40:05I have to say, what we heard on the train and from the diners, from the blue team,
40:08is just a lot of compliments on your style and finesse. Thank you, Chef.
40:12Which means, red team, sadly, all of you are going to be facing the dreaded pressure test. Now,
40:18next time we see you inside the MasterChef kitchen, it could be your last.
40:22We're really disappointed because we were trying to lead today, and I think we did a decent job of
40:27that, but should we have spent less time worrying about the steak and more time looking at everything
40:32going on? There's a lot of questions. Is it that something went wrong in the train that we didn't see?
40:37I don't know. Blue team, congratulations. Ladies and gentlemen, have a safe trip home.
40:42Thank you once again, and God bless. Thank you. Thanks, Chef.
40:47We wanted to show people that we are a force to be reckoned with, and we failed.
40:51Sorry, guys. And now we're facing a pressure test, so we just need to make sure that that
40:57duo going home 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. Let's start the bidding at 15 minutes. Sold!
41:18But one wrong move could be costly. You are down to just 20 minutes to cook your dish.
41:25That's expensive salmon. I love this shallot.
41:28It's such a risk to try to cook pasta. No way they'll get done.
41:31No, you better hear it. I'm worried about there not being enough time.
41:34They put those sweet potatoes in too late. I have a blowtorch.
41:37Timothy, Dina, go! We're running out of time.
41:40Are you regretting your choices from before? Might be our biggest mistake.
41:43Night risotto is going to be right to the wire. And it's still bitter. It's still undercooked.
41:46Yes, Chef. Could be the end for us.
41:48One potato, two potato.
42:00One potato, two potato.
42:04One potato, two potato.
Recommended
41:57
58:01
58:38
58:28
30:07