- yesterday
Masterchef Us S15E09 - Full Movie
Category
🎥
Short filmTranscript
00:01Previously on MasterChef...
00:02We're gonna play recipe telephone.
00:05These duos are separated in the cooking dish over one hour.
00:08One starts, one brings it home.
00:10You've really got to set your partner up to success.
00:12Somewhere perfectly aligned...
00:14Flavors are great, techniques are great.
00:16You read each other's minds.
00:17Congratulations, Rachel and Julia.
00:21While others were out of sync.
00:23Don't put it on the fish!
00:24Yeah, I'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.
00:36And also this asparagus.
00:37It's just mush.
00:38Ryan, Kate, you didn't do enough.
00:40The Giro leaving MasterChef tonight is Kayla and Ryan Kate.
00:46Say goodbye.
00:48Tonight, it's full steam ahead in the second team challenge of the season.
00:54You'll be cooking for a VIP fine dining experience.
00:58These are full on Michelin star dishes.
01:00Oh boy.
01:01But this is no ordinary service.
01:02One duo from each team will be cooking on the moving train.
01:07It's a race against the clock.
01:09The diners are boarding the train.
01:11Come on, come on.
01:12We gotta go faster.
01:13We gotta get these out before that train starts.
01:14To 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.
01:21There's gonna be hell to pay.
01:22This is a frickin' train wreck.
01:34This is far from the MasterChef kitchen.
01:37Yeah.
01:38Where are we?
01:39Any train?
01:40Any train?
01:41It's down to the top eight.
01:42And it's getting harder and harder.
01:44Last week, we were in the bottom.
01:47The margin of error is shrinking.
01:49So we're...
01:50Nowhere to hide.
01:51Nowhere to hide now.
01:52MasterChef station.
01:54This is our second field challenge.
01:56You know, we know we're in for a tough one.
01:58So we really gotta step up today and knock it out of the park.
02:09MasterChef gravy train.
02:20Excellent.
02:21Oh my God.
02:23Last field challenge, Gordon's riding around on a water ski.
02:26And this challenge, he's in the conductor's seat.
02:29Like, what can't he do?
02:30What a ride.
02:31Oh my God.
02:32Another unique entrance.
02:34Oh boy, oh boy.
02:35How cool is that, by the way?
02:37Yeah.
02:38Good morning.
02:39Good morning, guys.
02:40Good morning.
02:41Feeling good?
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.
02:56That's right.
02:57You'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.
03:12In this challenge, each team will have to cook an elegant meal featuring 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 will be safe from elimination when we return to the marshef 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.
03:45Okay, 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.
03:55Let's do this.
03:56This is going to be cool.
03:57All right.
03:58It's the blue team, aprons.
03:59Good luck, guys.
04:00All right.
04:01Come on, team red.
04:02So we have Zach and Michelle, Rachel and Julio, Timothy and Athena, Tana and Kate.
04:11You are going to be the red team.
04:14Jessica and Jessie, Asu and Javier, Adam and Joel, Tina 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.
04:28So 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 the time.
04:40We're ready to step up.
04:41Yeah?
04:42Yeah, yeah.
04:43You guys confident?
04:44Yep, yep, we feel good.
04:45Let's go.
04:46One, two, three.
04:47Blue!
04:48Red team!
04:49Okay, 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
04:58this team.
04:59Okay.
05:00Blue team.
05:01Who's the captain?
05:02All right, Jessie and Jessica.
05:04Tell us why.
05:05We both have experience, especially in bartending, running the ship, if you will.
05:09And we do not put out poor food.
05:11So tonight is going to be the best food possible.
05:14Okay.
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.
05:27Red team, you'll be cooking a delicious crab volivant, finished with creme fraiche and dill,
05:33topped with salmon roe caviar.
05:35Okay.
05:36After that, your main course is a beautiful medium rare filet mignon with sauteed mushrooms,
05:41mashed potatoes, wilty greens, finished with a beautiful peppercorn sauce.
05:46Blue team, you'll be cooking a beautiful sesame-crusted ahi tuna crisp, served with an avocado puree
05:53and pickled red onions.
05:55The entree is a delicious pan-seared duck breast with butternut squash puree, roasted carrots,
06:01and a port wine sauce.
06:03You understood?
06:04Yes, sir.
06:05But this is no ordinary service, because once our VIP guests arrive, one duo from each team
06:12will be responsible for cooking and serving the amused bush on the moving train.
06:19Oh, my God.
06:21Yes, the train's gonna be moving.
06:24Yes, it's cramped.
06:25Yes, you've got Joe Bassiano's breathing down your neck.
06:29We 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 for 45 minutes.
06:39So by the time it returns, your main course must be ready to serve.
06:44And the diners will be casting their votes for the best team based on both courses.
06:50Right, so red team, blue team, are you ready?
06:52Yes, guys.
06:53Let's do it.
06:54Your time starts now.
06:58Let's go.
06:59Let's go.
07:00Let's go.
07:01Let's go, guys.
07:02Let's go.
07:03Let's go.
07:04Let's go, guys.
07:05Let's get it.
07:06Let's get it.
07:07Let's eat the dishes.
07:08All right.
07:09You 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.
07:18The skin is super crispy.
07:20It 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, rolls.
07:28I like Joel and I to take the train, because precision and consistency is right up my alley.
07:34Yep.
07:35Okay.
07:36Joel and Adam, you guys will go down the train and kick ass over there, okay?
07:38Yep.
07:39To 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.
07:46I love it.
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.
07:53There'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.
08:08All 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.
08:15If we're off there, the whole dish is going to be off all day long.
08:17So, who feels really comfortable with yamuse?
08:20We've done voul avant before.
08:21Rachel and Julia, we'll put you guys on the train.
08:23Having been captains already.
08:24That's your ship.
08:25That's your train.
08:26What's wrong with it?
08:27Athena and Timothy, you guys have done potatoes now a couple times.
08:30Are you good about?
08:31Yeah, we can start to do that for sure.
08:32Okay.
08:33And then my South Dakota ladies.
08:35Yes.
08:36Okay, 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.
08:44Okay, let's just communicate, you guys.
08:46We need to communicate.
08:47I'll be kind to each other, but communicate.
08:49Our leadership style is going to be to protect the emotions of our team.
08:52And we're going to show that we have confidence in them so they can have confidence in themselves.
08:57One, two, three.
08:58Go!
08:59Let's go team.
09:00Go, go, go, go, go.
09:02Let's get ready.
09:04Okay, show me the tuna.
09:06Bring the energy team.
09:08We've got this today, guys.
09:09Already rocking and rolling, Tina.
09:11I love it.
09:12Yes, we good.
09:13You good.
09:15What a beautiful day.
09:16Oh, my goodness.
09:17Look at this.
09:18Very exciting challenge.
09:19We'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.
09:37Okay.
09:38Red team captain, we've got Michelle and Zach.
09:40They've been on top.
09:41They've been on the bottom.
09:42Their ambition sometimes outweighs their capacity, I think.
09:45And today, they're here to demonstrate 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.
09:58I'm used to brush.
09:59Yeah.
10:00That beautiful little voul avant.
10:01You have a lot of variables with that.
10:02Is the crab meat creamy enough?
10:04Is the pastry shell toasted enough?
10:06My big concern about the red team is the filet mignon.
10:08So those are a lot of filets to cook.
10:10How do you cook them all to a perfect medium rare?
10:12You're going to have to sear all the steaks to rare during prep.
10:15And then when the tables are called for service, you could cook them to need rare.
10:19Let's go, blue team.
10:20We'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.
10:33But Jessie can get pretty fiery under pressure.
10:35You feel good about this?
10:36Yes.
10:37Yeah?
10:38I think we need a touch of oil in there.
10:39No.
10:40Are you sure about that?
10:41No.
10:42No?
10:43Okay.
10:44Don't.
10:45Okay.
10:46Think what they're going to achieve on that moon's bush.
10:47You have to sear the tuna properly.
10:48You have to toast the sesame seeds.
10:49It has to be crisp.
10:50Yeah.
10:51So many variables.
10:52Absolutely.
10:53Looks good, right?
10:54Yeah, 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,
11:00which means you have to render out that fat.
11:02Absolutely.
11:03The protein, obviously, no pressure, but, like, big deal.
11:06Yeah, big deal.
11:07So I just, like, rolls between the two of you, like, making sure who's doing what and, you
11:11know, we know what's going on.
11:12Red team, blue team, the train is departing in 20 minutes.
11:18Let's go.
11:19Betsy.
11:20Jessica.
11:21So who is doing what?
11:22Tina is working on the fish right now while Yvonne is scoring the duck breast.
11:27Joel and Adam working on the shisho leaves for the tuna.
11:30And Javier and Azu are working on butternut squash puree right now.
11:34So everyone's got a clear, clear roll.
11:36Yes.
11:37Who's going on the train?
11:38Joel and Adam are going to go on the train.
11:39Ooh.
11:40Yes.
11:41Have 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 knead 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?
11:54Look at that tuna.
11:55Look 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.
12:08Okay.
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.
12:21Tina is our name.
12:22Tuna might be her game, but not today.
12:24So you're the captain, right?
12:25Yeah.
12:26What are we going to do?
12:27Yeah, I think we need a touch of oil in there.
12:28As soon as the tuna gets on the train, there's nothing we can do.
12:30It needs more oil.
12:31Tina, Tina, it needs more oil, okay?
12:33Okay.
12:34If we don't get this tuna right, it's going to set the tone for the rest of the meal.
12:37Okay.
12:38Okay.
12:39Okay.
12:40So you're the captain, right?
12:41Yeah.
12:42What are we going to do?
12:43It needs more oil.
12:44Tina, Tina, it needs more oil, okay?
12:45Okay.
12:46It is so important as captains to step in and pivot roles.
12:59And we cannot sit there and keep working with a bad product.
13:02As soon as Joel and Adam get on the train, there's nothing we can do.
13:05So we need to set the brothers up for success.
13:08We're going to do a quick, quick sear, just like she was doing, but I just want a little oil to brown it a little better.
13:13All right.
13:14Good luck.
13:16Use this.
13:17Don't use the cones.
13:18Okay.
13:19Can you do more tuna?
13:20I'll sear it.
13:21Okay.
13:22I have tuna here.
13:23Okay.
13:24All right.
13:25Zach 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.
13:34Kate and Tana, they're on the steaks.
13:36Are the volumonts in the oven?
13:37Yes.
13:38They're in the oven.
13:39Check the seasoning before they depart on that train.
13:42All right.
13:43Sounds good.
13:44You got it.
13:46Oh, my gosh.
13:47This butter is melted.
13:48Right.
13:49Listen.
13:50What are you two doing?
13:51Zach, Michelle, two seconds, please.
13:52We've got to sear these guys, yeah?
13:53Top and bottom.
13:54Got it.
13:55That is not seared.
13:56No, it's not.
13:57Yep.
13:58That's my fault.
13:59You both know what you're doing.
14:00Let's go.
14:01Work it.
14:02Yes.
14:03Got it.
14:05Let's go.
14:06All right.
14:07If at any point in time you guys want us to step in, please just communicate that.
14:08We got it.
14:09Jason's upset, but Kate and Tana are telling us that they've got this under control.
14:14I do believe in you.
14:15I know that you're capable of this.
14:16I've seen your stakes before.
14:17Yes.
14:18You got it.
14:19You got it.
14:20You got it.
14:21They still seem confident, so we want to trust in them.
14:22Guys, 15 minutes.
14:23We have to have plates.
14:24Oh, my goodness me.
14:25Red Team are fast asleep.
14:26Tana and Kate attempted to sear the fillet.
14:28All it was, just lightly seared on top and roll around the outside.
14:31Oh, my God.
14:32They don't look confident.
14:33In their effort to try to prove themselves, might drag the entire Red Team down.
14:37Yeah.
14:38Hey, how are we looking on the puree?
14:39Just a bit, no?
14:40Just a bit.
14:41I need one puree.
14:42Blue Team's not much better.
14:43So the sesame seared ahi tuna, they put Tana on to do it.
14:47Disaster.
14:48It looks just as white as it did before it went in the pan.
14:51Why are we heating the pans up so hot?
14:53When you put a pan that hot, you're going to hit instant caramelization.
14:56It's going to burn the carrots.
14:57All right?
14:58I got it.
14:59I got it right there.
15:00Okay?
15:01So Jesse is passionate.
15:03He is happy to tell you what he thinks.
15:05We're going to eat some garlic.
15:06I'll grab some garlic real quick.
15:07I'll crush it for you.
15:08Stay behind.
15:09Stay behind.
15:10Azuz, stay behind you, please.
15:11Yeah, sorry.
15:12Okay.
15:13All right.
15:14He's typically got a really great opinion, but 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.
15:21Not 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?
15:35Much better?
15:36Better.
15:37Okay.
15:38Put it right here.
15:39Jessica and Jesse, describe the dishes, please.
15:41All right.
15:42So we have a seared sesame-crusted ahi tuna with an avocado crema and some pickled onion.
15:43And for your entree, we have a seared duck breast, port wine jus, butternut squash puree,
15:47and some glazed carrots.
15:48We've got a lot of problems here.
15:49The tuna's overcooked.
15:50The sesames are not toasted at all.
15:51I mean, but we had this conversation about putting color on them.
15:52Yeah.
15:53Okay.
15:54We're getting ready to taste, guys.
15:55Shall we?
15:56We're getting ready to taste, guys.
15:57Shall we?
15:58A routine.
15:59How's the juice?
16:00Yes.
16:01Much better?
16:02Better.
16:03Okay.
16:04Put it right here.
16:05Jessica and Jesse, describe the dishes, please.
16:06All right.
16:07The tuna is overcooked.
16:08The sesames are not toasted at all.
16:09I mean, but we had this conversation about putting color on the sesame seeds.
16:12Yes.
16:13Yes, yeah.
16:14It takes a hotter pan than what you're using.
16:15Tuna.
16:16It's bland.
16:17I mean, it's under-seasoned.
16:18Okay.
16:19Heard.
16:20The duck.
16:21Beautiful.
16:23Yep.
16:24We taste those carrots.
16:25Yes, sir.
16:26They're undercooked, and they're under-seasoned.
16:27Absolutely.
16:28Look, the train is leaving in 15 minutes, and this tuna needs to be rectified.
16:30Okay.
16:31Okay.
16:32Thank you, chef.
16:33Hey, train's leaving, guys.
16:34We need to redo that tuna right now, okay?
16:35So get all the pans on as hot as possible.
16:37I do, I do.
16:38And he's more seasoning, too, and he's salted.
16:40More salt?
16:41Yes.
16:42They said it was bland.
16:43Yes.
16:44So the tuna seems to be getting off to a rocky start.
16:46It's under-seasoned.
16:47We're having to re-cook it.
16:48Time's running out.
16:49If we miss this train, we're going to be in that pressure test.
16:52Okay.
16:53Zach and Michelle, describe the dishes, please.
16:56So the amuse-bouche is a crab voul avant with a dill creme fresh with salmon roe on top,
17:01and then we have a filet mignon with some Swiss chard, some creamy potatoes.
17:04Sauteed mushrooms, and the green peppercorn sauce.
17:07Both the amuse-bouche and the filet look technically sound, but they look sloppy.
17:11We need more precision, more perfection.
17:14This looks like family meal at the current, chef.
17:16You got it.
17:17See?
17:18See, got too much crab.
17:19Who's seasoning that?
17:20That was Rachel and Julio.
17:21Mm-hmm.
17:22More salt.
17:23Okay.
17:24You got to remember, you may taste the crab by itself, but once it goes into a pastry,
17:26it takes a little bit of that away, so 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.
17:36Yeah.
17:37Steak was rare.
17:38We have a big issue.
17:39Understood.
17:40I'm not confident with those two cooking out.
17:42This is a disaster.
17:43If I start bringing steaks back from the dining room, rare, mooing like this, there's going
17:47to be hell to pay.
17:51That can't happen.
17:52That's not good.
18:05All right, guys, let's pull it in.
18:06Let's go.
18:07All right.
18:08Rachel and Julio, the filling needs to be a little more seasoned, a little more salt.
18:11Yep.
18:12Okay, we saw it was rare.
18:13It was.
18:14So I don't want to, like, say that I don't believe in you guys, because I do, but we
18:18just need to come up with a system here that works.
18:21Okay.
18:22What is going on?
18:23Feeling 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.
18:40Five minutes.
18:41Julio and Rachel.
18:42Five minutes to that train leaves.
18:43Got a brush?
18:44Can you grab a brush for me?
18:45Yeah.
18:46Where's the tuna?
18:47I went into this, wanted to be the cool, calm collective captain, and I'm starting to freak
18:50out.
18:51Train's leaving, guys.
18:52We got to 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 got the velotape right here, yes.
19:03This needs to thicken it up in there because we're just going to add a little bit to the
19:06saute pan.
19:07Okay.
19:08Okay, yeah, that's good.
19:09You did a good job punching that up.
19:10One minute to go.
19:11Let's go.
19:12You guys good?
19:13Okay, we are ready to go.
19:14All right.
19:15I think we're ready.
19:16Red 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.
19:24Why is there four on the road team?
19:25Can you just help us bring Joe?
19:26Is that okay?
19:27Yeah.
19:28Thank you so much.
19:29Just drop it off.
19:30All right.
19:31All right.
19:32Good job, guys.
19:33Let's go.
19:34We've prepped for this amuse-bouche, and we are ready to go.
19:36The only thing we're worried about, really, is leaving our team behind with so much to
19:40do for the entree.
19:41Scary.
19:42And they're off.
19:43There goes the train.
19:44There they go.
19:45There they go.
19:46All right.
19:47All right.
19:48All right.
19:49All right.
19:50All right.
19:51All right.
19:52All right.
19:53That's right.
19:54There they go.
19:55Good luck, Joe.
19:56Okay.
19:57Blue team.
19:58Red team.
19:59We have full train of fine dining clients.
20:01We need to impress them.
20:02This is your time.
20:03Go to it.
20:04Come on.
20:05Come on.
20:06First time we're on a train.
20:07I know.
20:08How crazy is that?
20:09And right high, high, high, high, high behind.
20:10I wish that we had not had to cook the tuna three times, but we're going to make it work.
20:15We need to have a good sear on the tuna, so we're picking out the ones that look the best.
20:19These are the ones I want you to use.
20:20Service ready.
20:21Blue team.
20:22Red team is ready with the first four amuse-bouche.
20:24Are you ready?
20:25He's got some VIP dinners, and he's got to look good.
20:27Four coming up.
20:29Right.
20:30Train's gone.
20:31Just under 35 minutes until the dines return, and we start serving the main course.
20:35The apple should be the last thing that goes in.
20:37You have to make sure the carrots are cooked before you add it, okay?
20:40Good 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 you've got to be careful.
21:03Yeah, I know.
21:04I'm debating whether or not.
21:05What are you debating about?
21:06Well, if Michelle and I take that over, but we've got a plate.
21:08Which one is the most important?
21:09The protein.
21:10Yeah.
21:11And it sounds like a no-brainer.
21:12All right.
21:13The steaks with Tana and Kate have been a little bit in shambles, and it's time to sort that
21:17out.
21:18I 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.
21:26I don't want to be mean, but we're just feeling like we need to babysit to ensure that
21:30everything goes right.
21:32Woo!
21:33Oh, my God.
21:35It did it again.
21:36We keep leaving it unattended.
21:38There's so much focus on the steaks, and everything else is falling on us.
21:41But we don't have enough hands for the other parts of the plate, and if they keep focusing
21:45on these steaks, everything else is going to suffer.
21:47Michelle, when Julio and Rachel get back, we'll probably need help with that just because
21:51it's a lot of potatoes.
21:52Yep.
21:53Yep.
21:54Let's go, boys.
21:58We've got to go faster.
21:59Yes, Joe.
22:00We're on a moving train trying to do very delicate work, so there's quite a bit of pressure.
22:06Especially with these damn potatoes flipping over.
22:10We're behind you.
22:11Oh, he's moving.
22:12This is crazy.
22:13Come on, come on, come on.
22:14Service.
22:15Service, please.
22:16We've got service for four.
22:25Ladies and gentlemen, welcome to our gourmet train dining experience.
22:29Show of hands, if you preferred the ahi tuna from the blue team, please raise your hand.
22:34Red dress, red team.
22:35We're on the crab.
22:36Why?
22:37Excellent.
22:38For you, sir?
22:39The crab is going to be very hard.
22:40Enjoy the rest of your meal.
22:41One more to complete the four.
22:42We'll get out in front of them right here.
22:43Blue team, service coming up.
22:44Rachel and Julio.
22:45We've got to go faster.
22:46Come on.
22:47We'll have to go.
22:48Yes, sir.
22:49Make them perfect.
22:50Watch out behind.
22:51Sorry.
22:52We're halfway there, but we've got to get these out before that train stops.
22:53I don't want Jesse yelling at me.
22:54I'm more worried about Jessica yelling.
22:55Have you heard Jessica yell?
22:56That's burnt.
22:57All right, we've got to turn the elements down on all of these burners.
22:59They're going way too high.
23:00See?
23:01This is burnt.
23:02How'd you burn a carrot?
23:03Look at this.
23:04You need to control that over there, please.
23:05I'm trying.
23:06Javier is scorching multiple batches of carrots and it's becoming painful.
23:07Okay?
23:08He's a garbage.
23:09He's a garbage.
23:10He's a garbage.
23:11Jessica.
23:12Hey, that's not going to help us, all right?
23:13Slow down.
23:14Just put it in front of me.
23:15Just put it in front of me.
23:16I'm more worried about Jessica yelling.
23:17I'm more worried about Jessica yelling.
23:18Have you heard Jessica yell?
23:19That's burnt.
23:20All right, we've got to turn the elements down on all of these burners.
23:21They're going way too high.
23:22See?
23:23This is burnt.
23:24How'd you burn a carrot?
23:25Look at this.
23:26You need to control that over there, please.
23:27I'm trying.
23:28Javier is scorching multiple batches of carrots, and it's becoming painful.
23:29Okay?
23:30He's a garbage.
23:31He's a garbage.
23:32Jessica.
23:33Hey, that's not going to help us, all right?
23:34Slow down.
23:35Jess doesn't get frustrated often, but when she does, the Boston accent comes out.
23:40There's maple and everything.
23:41How do you burn a carrot?
23:44What?
23:45Lower the heat on everything.
23:48Red team, blue team, we're almost at the station.
23:51Glass tables.
23:52Let's hurry up.
23:53Come on.
23:54Let's go team blue.
23:55Help you?
23:56Let's go.
23:57Let's push.
23:58Let's go now.
24:04Gentlemen, gentlemen.
24:05Okay.
24:06Does someone prefer one or the other?
24:07Well, I prefer the crab.
24:09The cream sauce is just beautiful.
24:11The delicate flavor of the tuna, just sitting on that bite potato chip, really stood out.
24:16If you enjoyed the tuna from the blue team, please raise your hand.
24:20Okay, so we have three votes for the blue team tuna, and one vote for the crab boulevent
24:25from the red team.
24:26All right, last tray's going out.
24:29Service, last ones.
24:30Let's go.
24:31Come on.
24:32Nice.
24:33Good job, buddy.
24:34Well, I thought both were beautifully presented.
24:37To me, the blue one, I loved it.
24:39Gee, it was good.
24:40No.
24:41Clear off.
24:42It was good.
24:43I've enjoyed the tuna, the blue dish, but I preferred the crab boulevent because I thought
24:48it was more balanced.
24:49Red team, blue team.
24:50The train is coming, guys.
24:51Let's go.
24:52We've got to start plating.
24:53You got it, guys.
24:54Blue team.
24:55Are the ducks ready for the first table?
24:56No.
24:57No.
24:58We've got two more left, and then we're good.
24:59Let's get them in the pan.
25:00Come on.
25:01Yeah.
25:02We've got one more in there, one in there.
25:03Yeah, I got it, I got it.
25:04Let's go.
25:05It's time to freak out because the train comes back, and we are not ready for service.
25:09Faster, yes.
25:10Faster.
25:11Oh, fast.
25:12Blue team, let's go.
25:13The duck needs to get finished.
25:15The carrots aren't cooked correctly.
25:16This one, this one.
25:17But that's not ready.
25:18And it's still chaos in the kitchen.
25:19We're panicking.
25:20We're panicking.
25:21Oh, come on.
25:22Oh, no.
25:23Oh, okay, red team, let's go.
25:40Come on.
25:41Oh, no.
25:42Okay, blue team, let's go.
25:43Come 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.
25:50Let's go.
25:51Joel, Adam, pick up.
25:52up let's go rachel jr let's go back in let's go oh here we go okay all right jump out jump back
25:57over here joel on veggies with javi and azu adam is uh doing uh duck adam and joel are back helping
26:03us out thank god adam you feel good bringing the duck up hey guys let's never done we need to be
26:09put in the pan on the skin side down why the hell are you cooking duck that's a good question never
26:15cook duck but i know you have to go skin side down to render the fat and get the skin crispy
26:21that's for one portion how you do that with 60 i have no clue i don't want the reason the blue
26:26team loses to be because of the duck so i'm a little bit nervous about jumping in on the protein
26:31the six will be cooking when we pick up the six we put six more in a pan or a warmish pan gotcha
26:36michelle zach what do you need cleaning these plates up hurt rachel we need sauce we need more sauce
26:43diners are sitting down red team blue team let's go one more one more one more one more i'm going
26:49i'm going i'm going jess down come on let's go we gotta go tana make sure all the steaks you
26:54sent up are about the same size don't send up a big one with a little one okay a little more
26:59chard in those pans a little more chard in the pans moving forward turn go go go jesse send them
27:05please let's go ready you're back i need steak steak yep i'm on it zach can you hang out with the
27:14steaks okay yeah yeah do you want one of us to come help play yes let's go next six all right next six
27:21as soon as they come out they've got to go on yes let's go then let's go everyone's saying yes but
27:24we're just sort of standing staring let's go guys come on service please send it jessica pick up the
27:28service please let's go send it let's go we need to get faster we need to get caught up on the steak
27:34let's go red team come on guys you need more potatoes i need chard is this warm enough working
27:39where's the steaks please zach right here you got it you got it let's go
27:45sake touch that in there ice cold ice cold green red team all of you stop come here come over here
27:54now that is embarrassing we've got ice cold greens captain step up and get a system quickly otherwise we
28:01may as well go back to the master chef kitchen now and start the pressure test come on let's go
28:07okay guys julio i do want you up front with with us rachel can you help timothy and you know i will
28:13grab a bigger pan so we can cook more at the same time more thank you my greens are only cold because
28:19they're waiting for these filet mignons so it's very frustrating because i'm also sauteing mushrooms and
28:25making sure our sauce is warm in the middle so we can both work lack of communication is causing
28:32a problem we're not going to blame you when it comes down to mushrooms come on guys energy now
28:37green green green we do need greens all right that up make sure those are ready to go the red team is
28:42total chaos our team is not cohesive we're not communicating zach and michelle need to get the
28:47team back on their feet because this is literally going off the tracks right now how long for the next
28:52six six now zach uh we should be ready to go real fast chef maybe let's go bring it together let's
28:57go pick up we need to work together go go go go here you go thank you let's go blue team keep it up guys
29:06hey i'm missing uh carrots guys one carrot down y'all can't count we gotta go food's getting cold service
29:13please let's go ready for service ready for service
29:24i like the duck i think overall this is all just too small diners diners now you're on to the entree
29:30so we have from the red team belay from the blue team the pan seared duck is everything cooked properly
29:35to your liking yes the duck is rendered properly with a crispy skin
29:38it's delicious not crispy not crispy if you preferred the filet of the red team please raise your hand
29:46so it's a draw here three to three
29:50how are we looking on duck guys we're good one has two minutes one has four
29:56brother look 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 gonna get some heat in that pan okay all right too many people cook the
30:06duck it's gonna get okay we put adam next to yvonne on the dock and there's a few moments where we
30:12notice that there's a couple undercooked ones and the skin's not crispy but we're still confident of
30:17yvonne and adam cooking 59 duck all medium rare all crispy skin this is going to be the toughest task
30:23in the competition so far not too raw look at that's rare that's rare so good more good more let's go
30:29richie sauce goes on last guys let's go nicely cook those steaks yes chef we're getting better at the
30:34system here the steaks are finally coming together for us and we can feel things starting to turn
30:38around now pick up please you got it guys keep it up
30:46some 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 cook
30:56on the meats yeah the duck it's cooked beautifully fabulous a combination of flavors and the sweetness
31:02yeah we've all really enjoyed that and on the red team filet are they all cooked perfectly medium
31:06rare yes yes yes very well seasoned okay if you enjoyed the duck of the blue team or raise your
31:13hand please two ducks and if you enjoyed the uh filet mignon okay four for red and two for the blue duck
31:18thank you very much enjoy the rest of your meal thank you okay folks hello everyone is everything cooked
31:24properly everything to your liking i just feel like the blue team's duck is a little overcooked it's supposed to be
31:29medium rare okay let me take that back i apologize i have to do it again adam yes sir get those ducks
31:36uniform member large together medium together small ones together yes yes sir all right guys we got it
31:43we got an overcooked duck blue team yes one more duck on the fly please it's not medium rare that's
31:48medium well yes guys come on oh my god this is a disaster right now i'm now questioning if it was
31:54right decision to put a second person on duck this is embarrassing if we can't get the duck right this
31:59could be the downfall our team and we could be in the pressure test ducks how long please adam jeff i don't
32:04know i'm just warming them up
32:22ducks how long please adam jeff i don't know i'm just warming them up
32:26are the rest of these gonna be overcooked like that one unfortunately yes all these ducks are
32:33overcooked can we feel this feel that duck does that duck feel like the other ducks it's a little
32:40over these three are good that is not good that one is not yep i think they're overcooking i said make
32:45sure you're not overcooking duck adam you're not feeling correctly i want you to take your finger and i
32:50want you to push in you see that right there you feel that that's raw okay got a lot to lose nobody wants
32:56to be in the pressure test cook hard now and then you can relax later okay here we are we've
33:00recooked the duck breast for you please let me know if it's okay thanks that's better better but
33:07not perfect enjoy it thank you mash please how are we doing on the potatoes what's going on you speak
33:13up potatoes i'm warming those up these are cold so warm them up warm them up where is the mashed potato
33:19please come on red team got it play the mash down oh my god
33:25gate start right here are you happy with that no you're not i'm not red team all of you come here
33:30let's go just taste that we can make better mash watery lumpy bland this is a freaking train wreck
33:39let's get it together a little bit let's go we can make better mash than that so we're in trouble it's
33:46just not looking good and we're realizing that we've maybe spent too much time babying the steaks and we
33:53haven't been paying enough attention to the sides julio go there and help them i'm gonna get the rest of
33:57it here ladies and gentlemen wow the empty plate club here i guess you enjoyed everything who liked
34:03the filet mignon of the red team better it was just superb it was very good steak but the duck beautifully
34:09cooked good afternoon ladies and gentlemen hello hello does anyone have any preferences on how their meat is
34:15cooked is everything seared properly you got a crust on them was just right just great who preferred the
34:20beef of the red team i didn't who preferred the duck of the blue team okay enjoy the rest of your meals
34:29i'll take those duck please okay uh one minute let me know when i was ready okay
34:35it's gorgeous gorgeous good job blue team that last one that just came out looked really good make sure all
34:42look like that yeah perfect thank you chef beautiful ready for pickup everything's hot ready
34:49you go for the next one yes all right donners please may have your attention for one second
34:54once you've finished eating on your table you have some train tickets please tell me which
35:00team's dishes you preferred and i will punch their way to victory okay okay here i come to collect your
35:07tickets hello time to collect the tickets and your votes blue team or red team red team for you thank
35:14you sir blue team or red team for you blue blue team thank you very much red team last table let's
35:20go make it count let's go this is not enough yeah i know we gotta be faster let's go next point's going
35:26down let's go get that take the duck please i'll take the duck watch out thank you it's gonna be the
35:32best duck you put out all day right here i'll take that service please okay all right good job guys
35:37okay that's it hey all right we're done guys hey good job hey let's go team blue red team last one
35:43going now let's go all right how's the stakes almost there oh my god is that it um i've got a little bit
35:49more in here now we're scraping the barrel mashed potatoes let's go service please red team clear down
35:55yes chef yes chef i chose to vote for the red team the protein was just cooked much better
36:04and i think that really made the difference to the vote the appetizer at the beginning the tuna
36:08which was the blue dish was absolutely fantastic and my favorite as was the duck so i would say clear
36:13winner with the blue i'm gonna have to say the red team's got my vote today i like the crab i like
36:19the stage i really love the red team appetizer but the blue team dinner is so much freaking better
36:28red team or blue team okay you're gonna go blue thank you very much thank you
36:35red team or blue team blue team for the duck even though you sent it back
36:40they redeem themselves i love when that happens not feeling great about the duck because we weren't
36:45getting it out correctly uh but in the in hindsight we had too many cooks in the kitchen as captains if
36:51we led our team to a pressure test we would feel absolutely terrible about it yeah but i'm hoping that
36:56we put out some better plates in the red team good job tina the blue team's dish with the duck was um a
37:03bit tough uh the play was very nice i would definitely vote for red just for the execution of the dish
37:09uh overall thank you very much sir i think you know it was an unfortunate anomaly with the greens
37:16granted it happened we just got to own it one two three initially we were worried about the stakes we
37:24thought that's what this was hinging on but it was just as crucial for us to pay attention to the potatoes
37:29and the sides we're the team captain so i will feel devastated if we're in the pressure test i'll
37:35definitely feel like i led my team astray right now it's all up to the vip diners out there to decide
37:59thank you so much for being here today we trust that you had an exceptional lunch
38:03now we would like to introduce you to the amazing cooks uh ladies and gentlemen give it up please
38:09for the red team the blue team i 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 pulled through i will
38:26probably want to crawl in a hole if we lose because i don't want to go into another pressure test
38:31i would be mortified right uh red team blue team well done what an extraordinary lunch as team captains
38:37we knew that this was going to be challenging but we just had no idea how challenging it was going to be
38:42we found a groove towards the end but the beginning was too chaotic we are not feeling great at the moment
38:48and we're just hoping that the diners think our dishes are better now each team today prepared a
38:54delicious amuse bush and an incredible entree right now you've just all voted on which team's
39:01incredible dishes you liked and enjoyed the best the winning team of today's challenge that team will
39:07be safe from elimination the losing team today will have to compete in that dreaded pressure test back in
39:15the master chef kitchen our guests have voted and the winners of today's challenge congratulations goes to
39:24our team absolutely crushed it our team absolutely crushed it we couldn't be more proud of us yes i think
39:50after today we have proven we are the duo to beat two top three finishes captains of the team today
39:56and win yeah we got to look out for those targets on our back for the next couple of chances but not
40:00the next one because we're not in the pressure test captains jesse and jessica congratulations
40:04really well done i have to say what we heard on the train and from the diners from the blue team is
40:08just a lot of compliments on your style and finesse thank you which means red team sadly all of you are
40:16going to be facing the dreaded pressure test now next time we see you inside the master chef kitchen
40:21it could be your last we're really disappointed because we were trying to lead today and i think
40:26we did a decent job of that but should we have spent less time worrying about the steak and more time
40:32looking at everything going on there's a lot of questions is it that something went wrong in the
40:36train that we didn't see i don't know blue team congratulations ladies and gentlemen have a safe trip
40:41home thank you once again and god bless thank you we wanted to show people that we are a force to be
40:50reckoned with and we failed sorry guys and now we're facing a pressure test so we just need to make sure
40:56that that duo going home and the pressure test is not us next time in a master chef first it's a pressure
41:05test auction we're going to auction off all of these ingredients with added steaks you are bidding with
41:13time let's start the bidding at 15 minutes sold but one wrong move could be costly you are down to
41:21just 20 minutes to cook your dish that's expensive salmon i love this challenge it's such a risk to
41:29trying to cook pasta no way they'll get that no you got it i'm worried about there not being enough time
41:34they put those sweet potatoes in too late i have a blowtorch timothy dina go i'm running out of time
41:40are you regretting your choices from before might be our biggest mistake that risotto is going to be
41:44right to the wire it's still bitter it's still undercooked yes it could be the end for us
41:52one potato two potato
Recommended
46:08
|
Up next
41:57
41:57
1:23:04
1:19:27
1:23:47