- 7/25/2025
S 15 E 10 >>> https://dai.ly/x9nyi5u
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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.
02:20Oh, my God.
02:22Last field challenge, Gordon's riding around on a water ski,
02:26and this challenge, he's in the conductor's seat.
02:28Like, what can't he do?
02:30What a ride!
02:31Oh, my God.
02:32Another unique entrance!
02:33Oh, boy.
02:34Oh, boy.
02:36How 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.
02:57That'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
03:14have to cook an elegant meal featuring a mousse
03:17bouche and a main course.
03:21That's right.
03:22Two courses.
03:23That's going to be tough.
03:24Now, listen up, because the duos on the winning team
03:27will be safe from elimination when we return
03:30to the Mars Chef kitchen.
03:31However, if you find yourself on the losing team today,
03:34you will fight for your survival inside that dreaded
03:37pressure test 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.
03:47Now 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.
03:57This is going to be cool.
03:58All right, it's the blue team, aprons.
04:03Good 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, Tina and Yvonne,
04:18you are going to be the blue team.
04:21I like red.
04:22All right, nothing keeps you running on schedule quite like a captain.
04:27So please take a minute amongst yourselves
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.
04:42You guys confident?
04:42Yep.
04:43Let's go.
04:44All right, let's go.
04:44One, two, three.
04:45One, two, three.
04:46Move!
04:46Red 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.
05:09And 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 quality
05:20of service.
05:21So 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,
05:42wilted greens, finished with a beautiful peppercorn sauce.
05:46Blue team, you'll be cooking a beautiful sesame-crusted
05:49ahi tuna crisp, served with an avocado puree
05:52and pickled red onions.
05:55The entree is a delicious pan-seared duck breast
05:58with butternut squash puree, roasted carrots,
06:01and a port wine sauce.
06:03You 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.
06:38So by the time it returns, your main course must be ready to serve.
06:43And the diners will be casting their votes for the best team
06:47based on both courses.
06:50Right, so red team, blue team, are you ready?
06:52Yes.
06:53Let's do it.
06:54Your time starts now.
06:58Let's go.
06:59Let's go, let's go, let's go.
07:00Let's go, let's go, let's go, let's go.
07:02Let's go, let's go, let's go, let's go.
07:03Let's go, let's go, let's go, let's go.
07:04Let's go, guys.
07:05Let's get it, let's get it, let's get it.
07:06Taste the dishes.
07:08All right, you guys feeling good about what you're tasting here?
07:11The appetizer, dameuse-bouche, crebe, creme fraiche, dill.
07:15We have the duck, and it's cooked a perfect medium rare.
07:18The skin is super crispy.
07:19It is going to be really difficult to replicate these dishes.
07:23Fine dining is all about precision,
07:24and there's nothing really to hide behind here.
07:27So, um, rolls.
07:28I like Joel and I to take the train,
07:30because precision and consistency is right up my alley.
07:33Yep.
07:34OK, Joel and Adam, you guys will go down the train
07:36and kick ass over there, OK?
07:37And now to sear the tuna and the duck,
07:39and I'm going to have Tina and Yvonne start that, OK?
07:42Tina, my name, tuna, my game.
07:44Yes, I love it, yes.
07:46Love that.
07:47Azun Javier, we're going to have you work on the vegetables.
07:49Our style of leadership is straight to the point.
07:51Absolutely, there's no time to mince words here.
07:54I want to get the job done, and I want us to win.
07:56We taste everything, every component, all right?
07:58If it's not good, we don't serve it, OK?
08:01If we have to, we're going to get real Boston real quick
08:03in this challenge.
08:04Look at me, I am the captain now.
08:07All right, we're ready to dig into the steak.
08:10This is going to be a really difficult challenge,
08:11because the key to reputating this menu
08:13is nailing the steak.
08:14If we're off there, the whole dish is going
08:16to be off all day long.
08:17So who feels really comfortable with the amush?
08:19We'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.
08:25Just run with it.
08:26Athena and Timothy, you guys have done potatoes now
08:29a couple of times, if you're good about doing the charcoal.
08:30Yeah, we can start doing that for sure.
08:31OK.
08:32And then my South Dakota ladies.
08:34Yes.
08:35OK, you guys are on the meat.
08:37I'm taking the lead on this challenge,
08:39but we're going to have to take turns,
08:41you know, being in that leadership role.
08:44I feel good.
08:44Let's just communicate, you guys.
08:45We need to communicate.
08:46I'll be kind to each other, but communicate.
08:48Our leadership style is going to be to protect
08:50the emotions of our team.
08:52And we're going to show that we have confidence in them,
08:55so they can have confidence in themselves.
08:57One, two, three.
08:58Go.
08:59Let's go, team.
08:59Go, go, go, go, go.
09:01Let's get ready.
09:04OK, show me the tuna.
09:06Bring the energy, team.
09:07We've got this today, guys.
09:09Already rocking and rolling, Tina.
09:10I love it.
09:11Yes, we good.
09:12You good.
09:14What 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
09:27to be 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, please.
09:38Red team's 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
09:47that they have what it takes to lead a team like this to victory.
09:50Sure.
09:51How are you guys doing?
09:52All right, Rachel is going to chop up some dill.
09:53We're going to get the voul avant baking right now.
09:56OK.
09:57Let's talk about the red team's and Meuse-Bourg.
09:58Yeah.
09:59That beautiful little voul avant.
10:00You have a lot of variables with that.
10:02Is the crab meat creamy enough?
10:03Is the pastry shell toasted enough?
10:05My big concern about the red team is their 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 Jesse.
10:27Another powerhouse duo, assertive, strong,
10:30and most importantly, they've got the finesse.
10:32But Jesse can get pretty fiery under pressure.
10:35If you 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 need any oil.
10:41No.
10:41No? OK.
10:42Don't.
10:43OK.
10:44Think what they've got to achieve on that Meuse-Bourg.
10:45You have to sear the tuna properly.
10:47You have to toast the sesame seeds.
10:49It has to be crisp.
10:50Yeah.
10:50So many variables.
10:51Absolutely.
10:52Looks good, right?
10:53OK, yeah.
10:53Yeah, keep it going.
10:54Let's look rather dark.
10:55Not only are you worrying about a temperature on the inside,
10:58but you also need the crispy skin, which means you have
11:00to 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,
11:08like, making sure who's doing what, and, you know,
11:11we know what's going on.
11:16Red team, blue team, the train is departing in 20 minutes.
11:19Let's go.
11:21Jesse, Jessica.
11:23So 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
11:33puree right now.
11:34So everyone's got a clear, clear roll.
11:36Yes.
11:36Who's going on the train?
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?
11:44Because Adam wanted the oil on the fish.
11:46And need a little oil so that you get color on the sesame seeds.
11:50This is a big mistake.
11:52So 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.
11:59I'm going to put the 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 her 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?
12:33OK.
12:33If we don't get this tuna right,
12:34it's going to set the tone for the rest of the meal.
12:50So you're the captain, right?
12:51What are we going to do?
12:52It needs more oil.
12:53Tina, Tina, it needs more oil, OK?
12:55It is so important as captains
12:57to step in and pivot roles.
12:59We cannot sit there and keep working with a bad product.
13:02As soon as Joel and Adam get on the train,
13:04there'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,
13:09just 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.
13:23OK.
13:24All right, Zach and Michelle, tell me,
13:25how have you split this team up?
13:26Who's doing what?
13:27So we've got Rachel and Julio on the amouche-bouche.
13:28Athena and Timothy are on the potatoes and the Swiss chard.
13:33Kate and Tana, they're on the steaks.
13:35Are the volubon's in the oven?
13:36Yes, they're in the oven.
13:38Yep, they're in the oven.
13:39Check the seasoning before they depart on that train.
13:41All right, sounds good.
13:42You got it.
13:44Oh my gosh, this butter is melted.
13:46Right, listen, 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 sear.
13:55No, it's not.
13:56Yep, that's my fault.
13:57You both know what you're doing?
13:58Yes.
13:59Let's go.
14:00Work it, yes?
14:00Got it, thank you.
14:01Let's go.
14:02All right, if at any point in time you guys want us to step in,
14:05please just communicate that.
14:07We got it.
14:07Yep, we got it.
14:08Gordon's upset, but Kate and Tana are telling us
14:12that they've got this under control.
14:13I do believe in you.
14:14I know that you're capable of this.
14:16I've seen your steaks before.
14:17Yes.
14:18You got it, you got it, you got it.
14:19They still seem confident, so we want to trust in them.
14:22Guys, 15 minutes, we have to have plates.
14:23Oh my goodness me, red team are fast asleep.
14:25Tana and Kate attempted to sear the filet,
14:28and all it was just lightly seared on top
14:30and roll around the outside.
14:31Oh my god.
14:32They don't look confident.
14:33In their effort to try to prove themselves
14:35might drag the entire red team down.
14:37Yeah.
14:38Hey, how are we looking on the puree?
14:39Just a bit, no?
14:40Just a bit, yep.
14:41Blue team's not much better.
14:42So the sesame-seared ahi tuna, they put Tana on to do it.
14:47Disaster.
14:47It looks just as white as it did before it went in the pan.
14:51Why are we heating the pans up so hot?
14:53When you put a pan that hot, you're
14:54going to hit instant caramelization.
14:56It's going to burn the carrots.
14:57All right?
14:57So just let it sit there, OK?
15:00So Jesse is passionate.
15:02He is happy to tell you what he thinks.
15:05We're going to eat some garlic.
15:06I'll grab some garlic real quick.
15:07I'll crush it for you.
15:08Stay behind.
15:08Azuz, stay behind you, please.
15:10Yeah, sorry.
15:11OK.
15:11All right.
15:12He's typically got a really great opinion,
15:13but sometimes it comes off a little bit steamy,
15:16and it might ruffle some feathers.
15:18Taste this, please.
15:23It's fine.
15:23It's not fine.
15:24We want good.
15:25Develate it.
15:26Is it hot?
15:27Yes.
15:27It's good.
15:28It's OK.
15:35Red team, blue team, the diners are boarding the train.
15:39Let's go.
15:42OK, we're getting ready to taste, guys.
15:44Shall we?
15:45Blue team.
15:46How's the Jew, Jess?
15:47Much better?
15:48Better.
15:48OK.
15:49Put it right here.
15:50Jessica and Jesse, describe the dishes, please.
15:53All right.
15:53So we have a seared sesame-crusted ahi tuna with an avocado crema
15:57and some pickled onion.
15:58And for your entree, we have a seared duck breast,
16:00port wine jus, butternut squash puree,
16:03and some glazed carrots.
16:04I've got a lot of problems here.
16:06The tuna is overcooked.
16:07The sesames are not toasted at all.
16:09I mean, but we had this conversation about putting color
16:11on the sesame seeds.
16:12Yes, yes, yeah.
16:13It takes a hotter pan than what you're using.
16:15Tuna is bland.
16:16I mean, it's under-seasoned.
16:17OK, I heard.
16:19The duck.
16:20Beautiful.
16:21Yep, we test those carrots.
16:22They're undercooked, and they're under-seasoned.
16:24Absolutely.
16:25Look, the train is leaving in 15 minutes,
16:26and this tuna needs to be rectified.
16:27OK.
16:28OK, thank you, Chef.
16:29Train's leaving, guys.
16:30We need to redo that tuna right now, OK?
16:32So get all the pans on as hot as possible.
16:34Dear, oh, dear.
16:36It needs more seasoning, too, and it needs to be salted.
16:38More salt?
16:40Yes, they said it was bland.
16:41Yes.
16:42So the tuna seems to be getting off to a rocky start.
16:44It's under-seasoned.
16:46We're having to re-cook it.
16:47Time's running out.
16:48If we miss this train, we're going to be in the middle of this.
16:50I mean, we're going to be in that pressure test.
16:52OK.
16:53Zach and Michelle, describe the dishes, please.
16:55So the amuse-bouche is a crab voulovant with a dill
16:58creme fraiche with salmon roe on top.
17:01And then we have a filet mignon with some Swiss chard,
17:03some creamy potatoes, sauteed mushrooms,
17:05and a green peppercorn sauce.
17:07Both the amuse-bouche and the filet look technically sound,
17:10but they look sloppy.
17:12We need more precision, more perfection.
17:14This looks like family meal at current, Chef.
17:16See?
17:17So you've got too much crab.
17:18Who's seasoning that?
17:19That was Rachel and Juliette.
17:20Mm-hmm.
17:21More salt.
17:22OK.
17:23You've got to remember, you may taste the crab by itself,
17:25but once it goes in that pastry, it takes a little bit of that away.
17:28So make sure it's highly seasoned.
17:29OK.
17:30Understood.
17:31The cook on there?
17:32It should be medium rare.
17:34So you can tell how rare that is.
17:35That's black and blue.
17:37Our steak was rare.
17:39We have a big issue.
17:40Understood.
17:41I'm not confident with those two cooking.
17:42This is a disaster.
17:43If I start bringing steaks back from the dining room,
17:45rare, mooing like this, there's going to be hell to pay.
17:51That can't happen.
17:51That's not good.
17:52All right, guys.
18:05Let's go.
18:06Let's go.
18:06All right.
18:07Rachel and Juliette, the filling needs to be a little more seasoned,
18:10a little more salt.
18:10Yep.
18:11Copy that.
18:11There you go.
18:11OK, we saw it was rare.
18:13So it was.
18:14So I don't want to, like, say that I don't believe in you guys,
18:16because I do.
18:17But we just need to come up with a system here that works.
18:21OK.
18:21What is going on?
18:23Feeling like we have to pay extra special attention
18:26to these steaks in order for them to turn out the way
18:29that we want.
18:30Just make sure that our station is, like, neat and tidy
18:32and ready to go.
18:33If you're coming on the train with me,
18:35we are leaving in five minutes.
18:37Your amuse-bouche needs to be ready.
18:39Five minutes.
18:40Julia and Rachel.
18:41Five minutes to that train, ladies.
18:43Got a brush?
18:43Will you grab a brush for me?
18:44Yeah, where's the tuna?
18:46I went into this, wanted to be the cool,
18:47calm collective captain, and I'm starting to freak out.
18:51Train's leaving, guys.
18:52We got to get the tuna on.
18:53Come on, come on, come on.
18:55Brush that.
18:56I have no clue if this tuna is cooked correctly.
18:58And we need to get those tunas done and on the train.
19:01We got the velatet right here, yes.
19:03This needs to thicken it up in there,
19:04because we're just going to add a little bit to the saute pan.
19:07OK.
19:08Yeah, that's good.
19:09You did a good job punching that up.
19:10Five minutes ago, let's go.
19:12You guys good?
19:13OK, 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
19:19to execute your amuse-bouche.
19:21Let's go.
19:22Let's go.
19:23Let's do it.
19:24Hey, guys, go kick ass for us, OK?
19:25Let's go, let's go, let's go, we got this.
19:27Why is there four on the red team?
19:29Can they just help us bring Joe?
19:30Is that OK?
19:31Yeah.
19:33Thank you so much.
19:34Just drop it off.
19:35All right.
19:36Good job, guys, let's go.
19:37We've prepped for this amuse-bouche, and we are ready to go.
19:40The only thing we're worried about, really,
19:42is leaving our team behind with so much to do for the entree.
19:49Scary.
19:49And they're off.
19:50OK, bye, guys.
19:51Good night.
19:52That goes the train.
19:53Here they go.
19:54Good luck, Joe.
19:56OK, blue team, red team, we have full train of fine dining
20:00clients.
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.
20:05How crazy is that?
20:06And right high, high, high, high behind.
20:10I wish that we had not had to cook the tuna three times,
20:13but we're going to make it work.
20:15We need to have a good sear on the tuna,
20:16so we're picking out the ones that look the best.
20:18These are the ones I want you to use.
20:20Service ready.
20:21Blue team, red team is ready with the first four
20:23amuse-bush.
20:24Are you ready?
20:25We've got some VIP diners, and he's got to look good.
20:27Fork coming up.
20:29Right, train's gone.
20:30Just under 35 minutes until the dines return,
20:33and we start serving the main course.
20:35Equals should be the last thing that goes in.
20:37You have to make sure the carrots are cooked
20:38before you add it, OK?
20:40Good tip.
20:42Oh.
20:43Is that enough color on that one?
20:44Don't flip it, then.
20:45Get it back.
20:45Turn it over.
20:46Thank you, Tiffany.
20:48Normally, they call me Chef.
20:50Oh, Chef.
20:50Thank you, Chef.
20:51Sorry.
20:52That won't happen again.
20:53I know it won't.
20:57Zach, I want you to feel that one.
21:01Feels pretty rare.
21:02So you've got to be careful.
21:03Yeah, I know.
21:03I'm debating whether or not.
21:04What are you debating about?
21:05Well, if Michelle and I take that over,
21:07but we've got a plate, I like.
21:08Which one is the most important?
21:09The protein.
21:10And it sounds like a no-brainer.
21:12All right.
21:13The steaks with Tana and Kate have been a little bit
21:15in shambles, and it's time to sort that out.
21:17I 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
21:25to start them.
21:26I don't want to be mean, but we're just feeling like we
21:28need to babysit to ensure that everything goes right.
21:32Woo!
21:33Oh, my god.
21:35It did it again.
21:35We keep leaving it unattended.
21:38There's so much focus on the steaks,
21:39and everything else has fallen on us.
21:41But we don't have enough hands for the other parts
21:43of the plate.
21:44And if they keep focusing on these steaks,
21:45everything else is going to suffer.
21:47Michelle, when Julio and Rachel get back,
21:49we'll probably need help with that,
21:51just because it's a lot of potatoes.
21:52Yep.
21:52Yep.
21:57Let's go, boys.
21:58We've got to go faster.
21:59Yes, Joe.
22:00We're on a moving train trying to do very delicate work.
22:04So there's quite a bit of pressure.
22:06Ah, , especially with these damn potatoes flipping over.
22:09We're behind you.
22:11Oh, he's moving.
22:12This is crazy.
22:13Come on, come on, come on.
22:14Service.
22:15Service, please.
22:16You got service for four.
22:24Ladies and gentlemen, welcome to our gourmet train
22:27dining experience.
22:29Show of hands, if you preferred the ahi tuna from the blue team,
22:32please raise your hand.
22:34If you preferred the crab boulant from the red team,
22:37please raise your hand.
22:38Red dress, red team, we're on the crab.
22:40Why?
22:41Probably a good old one.
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've got to go faster.
22:56Come on.
22:57Yes, sir.
22:58Yes, sir.
22:59Make them perfect.
22:59Hunt, watch out behind.
23:01Sorry.
23:02We're halfway there, but we've got to get these out
23:03before that train stops.
23:04I don't want Jesse yelling at me.
23:06I'm more worried about Jessica yelling.
23:08Have you heard Jessica yell?
23:10That's burnt.
23:10All right, we've got to turn the elements down
23:12on all of these burners.
23:13They're going way too high.
23:14See?
23:15This is burnt.
23:16How'd you burn a carrot?
23:18Look at this.
23:19You need to control that over there, please.
23:21I'm trying.
23:22Javier is scorching multiple batches of carrots,
23:26and it's becoming painful.
23:27OK.
23:29These are garbage.
23:30These are garbage.
23:31Jessica.
23:32Hey, that's not going to help us, all right?
23:34Slow down.
23:35Jess doesn't get frustrated often,
23:37but 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.
23:48Red team, blue team, we're almost at the station.
23:50Glass tables.
23:51Let's hurry it up.
23:52Come on.
23:53Let's go, team blue.
23:54Help you?
23:55Let's go, let's push.
23:56Non-drop the ball right now.
24:03Gentlemen, gentlemen, OK.
24:05Does someone prefer one or the other?
24:07Well, I prefer the crab.
24:08The cream sauce is just beautiful.
24:11The delicate flavor of the tuna, just sitting on that
24:14light potato chip, really stood out.
24:16If you enjoyed the tuna from the blue team,
24:18please raise your hand.
24:20OK, so we have three votes for the blue team tuna
24:23and one vote for the crab boulevard for the red team.
24:27All right, last choice going out.
24:29Service, last ones.
24:30Let's go.
24:31Come on.
24:32Nice.
24:33Good job, buddy.
24:34Well, I thought both of you were beautifully presented.
24:37To me, the blue one, I loved it.
24:39Gee, it was good.
24:40No, it's good.
24:41Looks good.
24:43I've enjoyed the tuna, the blue dish,
24:45but I preferred the crab boulevard
24:47because I thought it was more balanced.
24:49Red team, blue team, the train is coming, guys.
24:53Let's go.
24:56You got to start plating.
24:58You got it, guys.
24:59Blue team, are the ducks ready for the first table?
25:01No.
25:02We 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. Let's go.
25:06It's starting to freak out because the train comes back,
25:08and we are not ready for service.
25:10Faster, yes.
25:11Faster.
25:15Blue team, let's go.
25:17The duck needs to get finished.
25:18The carrots aren't cooked correctly.
25:20This one, this one.
25:21See, but that's not ready.
25:23And it's still chaos in the kitchen.
25:25We're panicking.
25:25We're panicking.
25:26Oh, come on.
25:27Oh, no.
25:28OK, red team, blue team, let's go.
25:30Oh, come on.
25:31Oh, no.
25:32OK, blue team, red team, let's go.
25:33Come on.
25:34Let's go.
25:34The entree service is about to start.
25:35Let's go.
25:36Joel, Adam, pick up.
25:37Let's go.
25:38Let's go.
25:39Let's go.
25:39OK, red team, blue team, let's go.
25:41Oh, come on.
25:42Oh, no.
25:43OK, blue team, red team, let's go.
25:44Come on.
25:45Let's go.
25:46The entree service is about to start.
25:47Let's go.
25:48Joel, Adam, pick up.
25:49Let's go.
25:49Let's go.
25:50Rachel, Julia, let's go.
25:51Back in.
25:52Let's go.
25:52Oh, here we go.
25:53OK.
25:54All right.
25:54Jump back over here.
25:55Joel, on veggies with Javi and Azu.
25:57Adam is doing duck.
25:58Adam and Joel are back helping us out.
26:00Thank God.
26:01Adam, you feel good bringing the duck up?
26:03Hey, guys, listen.
26:04Yeah, I've never done it.
26:05We need to be put in the pan on the skin side down.
26:08Why the hell are you cooking duck?
26:10That's a good question.
26:11Never cook duck, but I know you have to go skin side down
26:14to render the fat and get the skin crispy.
26:17That's for one portion.
26:18How you do that with 60, I have no clue.
26:20I don't want the meat of the meat of the meat of the meat.
26:23I 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,
26:33or a warmish pan.
26:34Gotcha.
26:35Michelle, 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.
26:53Make sure all the steaks you sent up are about the same size.
26:56Don't send up a big one with a little one.
26:57OK.
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.
27:07You're back.
27:08Do you want that?
27:09I need steak steak.
27:10Can someone grab steak?
27:11Yep, I'm on it.
27:12Zach, can you hang out with the steak?
27:14OK, yeah, yeah.
27:15Do you want one of us to come help plate?
27:17Yes.
27:18Let's go.
27:19Next six.
27:20All right, next six.
27:21They've got to come out.
27:22They've got to go on.
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 the 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.
27:36Let's go, red team.
27:37Come on, guys.
27:38You need more potatoes?
27:39I need chard.
27:40Is this warm enough?
27:41It's working.
27:42Where's the steaks, please, Zach?
27:43Right here.
27:44For sake.
27:46Touch that in there.
27:47Yeah.
27:48Ice cold.
27:49Ice cold green.
27:50Oh.
27:51Red team, all of you, stop.
27:52Come here.
27:53Come over here.
27:54Now, that is embarrassing.
27:55We've got ice cold greens.
27:57Captain, step up and get a system quickly.
28:00Yes, chef.
28:01Otherwise, we may as well go back to the bus, chef kitchen now
28:03and start the pressure test.
28:04Yes, chef.
28:05Come on.
28:06Let's go.
28:07OK, guys.
28:08Julio, I do want you up front with us.
28:10Rachel, can you help Timothy and Adina?
28:12Yes.
28:13I will grab a bigger pan so we can cook more at the same time.
28:15More?
28:17My greens are only cold because they're waiting for these filet
28:21mignons.
28:22So it's very frustrating because I'm also sautéing mushrooms
28:25and making sure our sauce is warm.
28:27In the middle so we can both work.
28:29Lack of communication is causing a problem.
28:32We're not going to blame you when it comes down with mushrooms.
28:35Come on, guys.
28:36Energy now.
28:37Great.
28:38Green.
28:39We do need greens.
28:40Make sure those are ready to go.
28:41The red team is total chaos.
28:43Our team is not cohesive.
28:44We're not communicating.
28:46Zach and Michelle need to get the team back on their feet
28:48because this is literally going off the tracks right now.
28:51How long for the next six now, Zach?
28:53Uh, we should be ready to go real fast, chef.
28:55Maybe like a minute or two.
28:56Let's go.
28:57Bring it together.
28:58Let's go.
28:59Pick up.
29:00We need to work together.
29:01Go, go, go, go.
29:02Here you go.
29:04Let's go, blue team.
29:05Keep it up, guys.
29:06Hey, I'm missing carrots, guys.
29:08One carrot down.
29:09Y'all can't count?
29:11We got to go.
29:12Food's getting cold.
29:13Service, please.
29:14Let's go.
29:15Ready for service.
29:16Ready for service.
29:24I like the duck, I think, overall.
29:26This is all just team salt.
29:27Diners, diners, now you're on to the entree.
29:30So we have from the red team, belay.
29:32From the blue team, the pan seared duck.
29:34Is everything cooked properly to your liking?
29:36Yes.
29:37The duck is rendered properly with a crispy skin.
29:39Perfect.
29:40This is delicious, but not crispy.
29:41Not crispy.
29:42If you preferred the filet of the red team,
29:44please raise your hand.
29:46So it's a draw here, three to three.
29:50How are we looking on duck, guys?
29:52We're good.
29:53One has two minutes, one has four.
29:56Look, just touch them.
29:57They're rare.
29:58Look, that's not even cooked, OK?
29:59Jesse, touch that.
30:01That's raw there, OK?
30:01So he's got to get some heat in that pan, OK?
30:03Yeah, exactly.
30:04All right.
30:05Too many people cooked the duck,
30:06it's going to get .
30:07OK?
30:08We put Adam next to Yvonne on the duck,
30:10and there's a few moments where we notice
30:12that there's a couple undercooked ones,
30:13and the skin's not crispy.
30:15But we're still confident of Yvonne and Adam.
30:17Cooking 59 duck, all medium rare, all crispy skin,
30:20this is going to be the toughest task in the competition so far.
30:23That's your raw.
30:24Look at that's rare.
30:25That's rare.
30:26So good more.
30:27Good more.
30:28Let's go, red team.
30:29Sauce goes on last, guys.
30:30Let's go.
30:31Can we cook those steaks?
30:32Yes, Chef.
30:33We're getting better at the system here.
30:34The steaks are finally coming together for us,
30:36and we can feel things starting to turn around now.
30:38Pick up, please.
30:40You got it, guys.
30:41Keep it up.
30:45Some of these are overcooking.
30:46Don't overcook your duck.
30:51Good afternoon, folks.
30:52I hope you enjoyed that fantastic train ride.
30:54Everything OK with the cook on the meats?
30:56Yeah, the duck, it's cooked beautifully.
30:58Fabulous.
30:59The combination of flavors and the sweetness,
31:02we've all really enjoyed that.
31:03And on the red team filet, are they all cooked perfectly
31:05medium rare?
31:06Yes.
31:07Mine is perfect.
31:08Very nice.
31:09Well seasoned.
31:10OK, if you enjoyed the duck of the blue team,
31:12or raise your hand, please.
31:13Two ducks.
31:14And if you enjoyed the filet mignon,
31:16OK, four for red and two for the blue duck.
31:18Thank you very much.
31:19Enjoy the rest of your meal.
31:22OK, folks.
31:23Hello, everyone.
31:24It's cooked properly.
31:25Everything to your liking.
31:26I just feel like the blue team's duck is a little different.
31:28Overcooked.
31:29It's supposed to be medium rare.
31:30Yeah.
31:31OK, let me take that back.
31:32I apologize.
31:33Have them do it again.
31:34Adam.
31:35Yes, Chef.
31:36Get those ducks uniform.
31:37Remember, large together, medium together,
31:39small ones together, yes?
31:40Yes, Chef.
31:41All right, guys.
31:42We got an overcooked duck.
31:43Blue team.
31:44Yes, Chef.
31:45One more duck on the fly, please.
31:46It's not medium rare.
31:47That's medium well, yes?
31:48Guys, come on.
31:49Yes, Chef.
31:50Oh, my god.
31:51This is a disaster right now.
31:52I'm now questioning if it was the right decision
31:54to put a second person on duck.
31:56This is embarrassing.
31:57If we can't get the duck right,
31:58this could be the downfall of our team,
32:00and we could be in the pressure test.
32:01Ducks, how long, please, Adam?
32:02Chef, I don't know.
32:04I'm warming them up.
32:05Come on, guys.
32:07This is basic .
32:08for sake.
32:21Ducks, how long, please, Adam?
32:23Chef, I don't know.
32:24I'm warming them up.
32:25.
32:27Are the rest of these going to be overcooked like that one?
32:30Unfortunately, yes.
32:31All these ducks are overcooked.
32:33Can we feel this?
32:34Feel that duck.
32:36Does that duck feel like the other ducks?
32:38It's a little over.
32:39These three are good.
32:40That is not.
32:41This one's good.
32:42That one is not.
32:43Yep.
32:44I think they're overcooking.
32:45I said make sure you're not overcooking ducks.
32:46Adam, you're not feeling correctly.
32:48I want you to take your finger,
32:49and I want you to push in.
32:50You see that right there?
32:51Yes, ma'am.
32:52You feel that?
32:53That's raw.
32:54Got a lot to lose.
32:55Nobody wants to be in the pressure test.
32:56Cook hard now, and then you can relax later.
32:58Okay, here we are.
32:59We've recooked the duck breast for you.
33:01Please let me know if it's okay.
33:02Thanks.
33:03It's better.
33:05Better, but not perfect.
33:07Yeah, it's still not great.
33:08Enjoy it.
33:10Mashed, please.
33:11How are we doing on the potatoes?
33:12What's going on?
33:13You speak up.
33:14The potatoes, I'm warming those up.
33:15These are cold, so warm them up.
33:16Warm them up.
33:17Warm them up.
33:18Where is the mashed potato?
33:19Potato, please.
33:20Come on, red team.
33:21Got it.
33:22Play the mash.
33:23Down.
33:24Oh, my God.
33:25Kate, start right here.
33:26Are you happy with that?
33:27No, I'm not.
33:28Red team, all of you, come here.
33:30Let's go.
33:31Just taste that.
33:32We can make better mash.
33:34Watery, lumpy, bland.
33:37This is a freaking train wreck.
33:39Let's get it together a little bit.
33:40Let's go.
33:41We can make better mash than that.
33:43So we're in trouble.
33:45It's just not looking good, and we're realizing that we've maybe spent too much time babying
33:51the steaks, and we haven't been paying enough attention to the sides.
33:55Julio, go there and help them.
33:56I'm going to get the rest of it.
33:57Here.
33:58Ladies and gentlemen, wow, the empty plate club here.
34:01I guess you enjoyed everything.
34:02Who liked the filet mignon of the red team better?
34:04It was just superb.
34:06It was a very good steak, but the duck, beautifully cooked.
34:10Good afternoon, ladies and gentlemen.
34:12Hello.
34:13Does anyone have any preferences on how their meat is cooked?
34:15Is everything seared properly?
34:17The crust on them was just right.
34:19It was just great.
34:20Who preferred the beef of the red team?
34:22I didn't.
34:23Who preferred the duck of the blue team?
34:25Okay, enjoy the rest of your meals.
34:28I'll take those duck, please.
34:30Okay.
34:31One minute.
34:32Let me know when those are ready, okay?
34:34It's gorgeous.
34:36Gorgeous.
34:37Good job, blue team.
34:39That last one that just came out looked really good.
34:41Make sure it all looked like that.
34:42Perfect.
34:43Thank you, chef.
34:45Beautiful.
34:46Ready for pickup.
34:48Everything's hot?
34:49Ready to go for the next one?
34:50Yes.
34:51All right.
34:52Donners, please have your attention for one second.
34:54Once you've finished eating, on your table, you have some train tickets.
34:58Please tell me which team's dishes you preferred, and I will punch their way to victory.
35:04Okay?
35:05Okay, here I come to collect your tickets.
35:08Hello, time to collect the tickets and your votes.
35:11Blue team or red team?
35:12Red team, thank you.
35:13Red team for you, thank you, sir.
35:15Blue team or red team for you?
35:17Blue.
35:18Blue team, thank you very much.
35:19Red team, last table, let's go.
35:21Make it count, let's go.
35:22This is not enough.
35:23Yeah, I know, I know.
35:24We gotta be faster.
35:25Move along, move along.
35:26Let's go, next point's going down.
35:27Let's go.
35:28Get that, take the duck, please.
35:29I'll take the duck.
35:30Watch out, thank you.
35:31This is gonna be the best duck you put out all day right here.
35:32I'll take that.
35:33Service, please.
35:34Okay.
35:35All right.
35:36Good job, guys.
35:37Okay.
35:38That's it.
35:39Hey, all right, we're done, guys.
35:40Hey, good job.
35:41Hey, let's go, team blue.
35:42Red team, last one going now.
35:43Let's go.
35:44All right, how's the steak?
35:45Almost there.
35:46Oh, my God.
35:47Is that it?
35:48I've got a little bit more in here.
35:49Now we're scraping the barrel of mashed potatoes.
35:52Let's go.
35:53Service, please.
35:54Red team, clear down.
35:55Yes, chef.
35:56I chose to vote for the red team.
36:01The pro team was just cooked much better,
36:03and I think that really made the difference for the vote.
36:05The appetizer at the beginning, the tuna,
36:07which was the blue dish, was absolutely fantastic,
36:10and my favorite, as was the duck.
36:11So I would say clear winner with the blue.
36:14I'm gonna have to say the red team's got my vote today.
36:16I like the crab.
36:18I like the steak.
36:19I really love the red team appetizer,
36:22but the blue team dinner is so much frickin' better.
36:25I thought the steak was cooked very nicely.
36:27Like, it's cooked great.
36:28Red team or blue team?
36:29Oh, God, blue.
36:30You're gonna go blue.
36:31Thank you very much.
36:33We're gonna win our duck dinner.
36:35Red team or blue team?
36:37Blue team for the duck, even though you sent it back.
36:39They redeemed themselves.
36:41I love when that happens.
36:43Not feeling great about the duck,
36:44because we weren't getting it out correctly,
36:46but in hindsight, we had too many cooks in the kitchen.
36:49As captains, if we led our team to a pressure test,
36:52we would feel absolutely terrible about it.
36:54Yeah, but I'm hoping that we put out some better plates
36:57than the red team.
36:58Good job, Tina.
37:00The blue team's dish with the duck was a bit tough.
37:04The filet was very nice.
37:06I would definitely vote for red,
37:07just for the execution of the dish, overall.
37:10Thank you very much, sir.
37:12I think, you know, it was an unfortunate anomaly
37:15with the greens.
37:16Granted, it happened.
37:17We just gotta own it.
37:18Red team, go red in three.
37:19One, two, three.
37:20Go red!
37:21Initially, we were worried about the stakes.
37:23We thought, that's what this was hinging on.
37:25But it was just as crucial for us
37:27to pay attention to the potatoes and the sides.
37:29We're the team captain,
37:30so I will feel devastated if we're in the pressure test.
37:34I'll definitely feel like I led my team astray.
37:36Right now, it's all up to the VIP diners out there
37:38to decide our fate.
37:40Thank you so much for being here today.
38:00We trust that you had an exceptional lunch.
38:03Now, we would like to introduce you to the amazing cooks.
38:08Ladies and gentlemen, give it up, please.
38:09For the red team and the blue team.
38:16I feel like we did a really good job.
38:17I feel like we were really bumpy with obstacles
38:20in the beginning of this.
38:22But we got through them.
38:24We pulled through.
38:25I will probably want to crawl in a hole if we lose,
38:28because I don't want to go into another pressure test.
38:30I would be mortified.
38:32Right, red team, blue team, well done.
38:34What an extraordinary lunch.
38:36As team captains, we knew that this was going to be challenging,
38:39but 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.
38:45We are not feeling great at the moment,
38:47and we're just hoping that the diners think our dishes are better.
38:51Now, each team today prepared a delicious amuse-bush and an incredible entree.
38:57Right now, you've just all voted on which team's incredible dishes you liked and enjoyed the best.
39:04The winning team of today's challenge, that team will be safe from elimination.
39:09The losing team today will have to compete in that dreaded pressure test back in the MasterChef kitchen.
39:17Our guests have voted, and the winners of today's challenge, congratulations, goes to the...
39:26Our team absolutely crushed it.
39:34Our team absolutely crushed it.
39:35We couldn't be more proud of them.
39:36Yes.
39:37I think after today, we have proven we are the duo to beat.
39:52Two top three finishes, captains of the team today and win.
39:56Yeah.
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.
40:01Captains, Jesse and Jessica, congratulations. Really well done.
40:04I 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.
40:12Which means, red team, sadly, all of you are going to be facing the dreaded pressure test.
40:17Now, next 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,
40:25and I think we did a decent job of that,
40:27but should we have spent less time worrying about the stake
40:30and more time looking at everything going on?
40:32There's a lot of questions.
40:33Is it that something went wrong in the train that we didn't see? I don't know.
40:37Blue team, congratulations. Ladies and gentlemen, have a safe trip home.
40:41Thank you once again, and God bless. Thank you.
40:43Thanks, Jeff.
40:46We wanted to show people that we are a force to be reckoned with, and we failed.
40:51Sorry, guys.
40:53And now we're facing a pressure test, so we just need to make sure
40:56that that duo 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 stakes, you are bidding with time.
41:14Let's start the bidding at 15 minutes.
41:16Sold!
41:17But one wrong move could be costly.
41:20You are down to just 20 minutes to cook your dish.
41:23Oh, my God.
41:24That's expensive salmon.
41:25I love this shallot.
41:27It's such a risk trying to cook pasta.
41:29No way they'll get done.
41:30No, you better hear it.
41:31I'm worried about there not being enough time.
41:33They put those sweet potatoes in too late.
41:35I have a blowtorch.
41:36Timothy, Tina, go!
41:38We're running out of time.
41:39Are you regretting your choices from before?
41:41Might be our biggest mistake.
41:42That risotto is going to be right to the wire.
41:44And it's still bidding.
41:45It's still undercooked.
41:46Yes, sir.
41:47Could be the end for us.
41:51One potato, two potato.
Recommended
40:20
41:57
42:12