Joe Bastianich calls a dish “garbage”, delivering one of the harshest critiques and sparking tension as chefs question their place in the competition.
#MasterChefUSA #JoeBastianich #ChefCritique #KitchenDrama #CookingCompetition #FoodShow #CineWorldHubFX #HighStakes #TopEpisode #CulinaryPressure
#MasterChefUSA #JoeBastianich #ChefCritique #KitchenDrama #CookingCompetition #FoodShow #CineWorldHubFX #HighStakes #TopEpisode #CulinaryPressure
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00:00This is the MasterChef Kitchen, where for one home cook, dreams will become a reality.
00:10After searching across the entire country for America's finest home cooks, we've narrowed it down to 18.
00:19I'm a food photographer.
00:20I'm a graduate student.
00:21I'm a stockbroker.
00:22This is the opportunity of a lifetime for me.
00:25But to earn the title of MasterChef, they must impress three of the biggest names in the culinary world.
00:31Joe Bastianich.
00:33The hallmarks of a MasterChef are elegance, sophistication, and finesse.
00:38Graham Elliott.
00:39To me, a MasterChef is constantly innovating.
00:42And Gordon Ramsay.
00:43A true MasterChef was perfection on every plate.
00:46Tonight, the competition officially begins.
00:50We're looking for one stunning dish.
00:51And with that comes twists.
00:53What the heck is going to happen now?
00:54Turns.
00:55Oh, fire!
00:56Fire!
00:57Fire!
00:58And tears.
00:59The search for America's next MasterChef begins now.
01:13Thousands of cooks have already been eliminated, and only 18 remain in the search for America's
01:18next MasterChef.
01:19Now, it's time for these top home cooks to take their place in the MasterChef kitchen.
01:31Walking into the MasterChef kitchen for the first time is incredible.
01:45It's such a beautiful kitchen.
01:47It's the kitchen that I've always dreamed of.
01:49MasterChef kitchen even has its own bar and restaurant.
01:52Man, this is crazy.
01:53It's freaking awesome.
01:54I have never seen so many glorious bottles of wine.
01:59The workstations are so spacious, and they're beautiful.
02:02They're glistening.
02:03They're just calling us to come cook.
02:05There's this huge lounge, like every cookbook I could ever hope to own.
02:10It's just a dream.
02:12Come up here and join us.
02:14It's amazing.
02:15It's gorgeous.
02:16Like, if you take every culinary equipment, and you throw it all together, and then you
02:21cover it in gold, and then dip it in chocolate, and then put it on a pedestal, that's the
02:26MasterChef kitchen.
02:29You have arrived.
02:31This kitchen is your culinary theater of dreams.
02:34Because for one of you, this is where you're going to lose the label of a home cook and
02:39be given a brand new title.
02:41One of you will be crowned America's next MasterChef.
02:45Now, there's only one way to find out who that is.
02:51Please, make your way to your stations.
02:54You will not find a more state-of-the-art kitchen anywhere in the world than this, let me tell you.
03:00Each of you has a brand new set of MasterChef three-piece knives made by Global.
03:07It's time to start finding out which of you home cooks really have the potential to earn the title
03:14of America's next MasterChef.
03:17The best way to do that is with your very first mystery box challenge.
03:23Each of you will have to prepare, cook, and present one awesome dish using only the ingredients hidden under those boxes.
03:37The person with the best dish today will have a huge advantage in the next stage of this competition.
03:45Cook every dish like your life depends on it.
03:50On the count of three, you lift those boxes.
03:52Mystery box challenge, it's exactly like when I open up the fridge and there's a couple of this, a couple of that,
03:58which happens to me every single night.
04:00One, two, three, lift.
04:08Wow.
04:09I'm trying to figure out, like, what is, what is that?
04:12I have no idea what to do with it.
04:15I see this beautiful duck breast.
04:18My heart lifts because I know how it tastes, I've worked with it before.
04:22You've all got the most amazing duck breast, kale, rhubarb, dark rum, sweet potato, five spice, fresh bananas, and some maple syrup.
04:34Prove to us that you truly belong here in this kitchen.
04:38People, when they lift that mystery box, they can see exactly what's underneath there.
04:43I have to listen to what the judges say when they list the ingredients and try to commit that to my memory.
04:49Your 60 minutes starts from now.
04:55Good luck.
05:01Very, very exciting challenge.
05:02Absolutely.
05:03So many possibilities.
05:04I think at this point, with so many contestants, it's really about strategy, right?
05:08Yep.
05:09I think the banana is the devil in the box.
05:11It's really the only thing that you couldn't put with the duck breast.
05:14I'll tell you what I want to keep, OK?
05:15OK.
05:16So Christine has an aide, but under no circumstances, can her aide interfere with the dish?
05:22I want to keep the kale.
05:23I want to keep the sweet potato.
05:24I want to keep the duck.
05:25I think she's at a bit of a disadvantage to learn how to work together.
05:29With the 18 now, this is your first chance to really scare and intimidate people, too, and be like, this is what I'm all about.
05:35What would you do?
05:36I would start off by rendering that duck fat off the duck breast.
05:41I'd blanch the kale, and then sweat that off in the duck fat.
05:46Bake the sweet potato, and do a really nice caramelized rhubarb with aged parchment vinegar.
05:51Salt.
05:52I am going to pan sear a duck breast with sweet potato puree and sauteed kale in the duck fat.
06:02But the fact that there's no elimination on the end of this does help me feel a little more relaxed.
06:07Take full advantage of your 60 minutes.
06:11One stunning dish.
06:13At first, I saw that duck breast, and it was stunning, and I was really excited.
06:17But then I started thinking that I have a great dish for that that I kind of want to hold on to and bring that out later in the competition.
06:22So I'm thinking right now, I just do what I know I can handle, which is a rhubarb, little tartlet, kind of like a crostata.
06:29I'm confident because there's a few people who I think might be a little wet behind the ears who might be trying to put too much on their plate.
06:38Scott, what are you cooking?
06:39A perfiderol.
06:40What?
06:41A larger perfiderol with yams and a little bit of duck in there.
06:44This is like a serious competition.
06:46I'm being very serious about this.
06:47That crostata roll doesn't sound serious to me.
06:52Right, Samantha, what are you doing?
06:53A five spice pan seared duck breast of a sweet potato rhubarb puree.
06:58Sweet potato rhubarb, they go together?
06:59I think so.
07:00Have they tasted it before?
07:01No, but I know what they taste like individually, though.
07:04But don't we all?
07:05Good luck.
07:07Come on.
07:08Get creative.
07:09Cold pan.
07:10Cold pan.
07:11Felix, what's going on?
07:12Are you going to try to pan roast this and get the fat rendered?
07:14Yeah.
07:15It's better when the pan's on.
07:16You might run out of time.
07:25I think that's good.
07:26Interesting.
07:27Yeah, definitely.
07:28Very interesting indeed.
07:29Becky, I mean, she's going for dessert.
07:30Mm-hmm.
07:31The rhubarb tart.
07:32So look, working on both hands at the same time.
07:33Ah, yeah.
07:34I love the way she's multitasking.
07:35Absolutely.
07:36I'm really concerned about Samantha.
07:37Would you put sweet potato with rhubarb?
07:39Oh, that sounds disgusting.
07:43So Felix says she's going to bring her, you know, restaurant experience.
07:46Yeah.
07:47But her duck, I put my whole hand in the pan.
07:49It's not even on.
07:50It could be good if done right.
07:51Yeah.
07:52So Scott, I don't know what zone he's going into.
07:55He's doing a profiterole with sweet potato and duck breast.
07:59Profiteroles are a dessert, and they remain a dessert.
08:02And they shouldn't be tampered with.
08:03Absolutely.
08:06Now, you should be working on your finesse
08:09and making sure everything you put on a plate has a reason.
08:13OK.
08:14Five minutes left, guys.
08:15Five minutes.
08:17Right, Tali.
08:18How are you feeling?
08:20Fire.
08:21Fire?
08:22You're going to fire.
08:23Stand back.
08:24Just stand back.
08:26So does it.
08:27I've got it.
08:28I've got it.
08:30I yell fire, and Chef Ramsay comes over so valiantly.
08:37Yeah, no, I just burned my hand when I had the top of it.
08:39It's fine.
08:40Like a knight in shining armor.
08:42Everything's fine.
08:43Yeah?
08:44Yeah.
08:45OK, good.
08:46Brilliant.
08:47Very brave. Thank you.
08:48OK.
08:49You set the place on fire.
08:50No, it's not funny.
08:51Trust me, you've got your neck in a noose.
08:53Be careful.
09:00It's crazy.
09:01I think that's just the lack of experience,
09:03and you're seeing a lot of people who didn't know what to do
09:05are trying to do a little bit of everything.
09:07Yeah.
09:10Here we go.
09:1160 seconds to go.
09:12Finish your touches of those plates.
09:14Clean those plates beautifully.
09:1610, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
09:28Whoo!
09:30Well done.
09:32After observing and tasting throughout the challenge,
09:35the judges now take one final look to identify three standout dishes.
09:45We've now chosen three dishes that stood out, really stood out.
09:51The first person I would like to invite down is...
09:55You know that you want to call my name.
09:58Please, please call my name.
10:00Ryan, let's go.
10:02Whoo!
10:03I'm really not surprised that my plate is one of the top dishes.
10:05These other cooks are going to have to step up their game
10:07if they're going to want to compete with me.
10:09The next person we'd like to invite down is...
10:15Samantha.
10:16Let's go, Samantha.
10:17I was one of the only people that decided to do something truly new.
10:21I think a lot of people are going to be jealous of me.
10:24The third person.
10:27Please come down.
10:32Scott.
10:33Let's go.
10:35My mind is just racing.
10:37I know that I wasn't 100% proud of this dish.
10:40It was not executed properly.
10:42Congratulations.
10:43I mean, your three dishes stood out.
10:44Thank you, Chef.
10:46You managed to cook what we think are the worst three dishes
10:52of this mystery box challenge.
10:58Listen carefully.
10:59This season, we've rewritten the rule books.
11:03So none of you should ever get too comfortable in this kitchen.
11:07Because we could ask you to leave at any time.
11:10Starting now.
11:12What?
11:17We're all gobsmacked.
11:18I just can't believe it.
11:19It's crazy to me.
11:20And I'm just like, what the heck is going to happen now?
11:23OK, we'll taste all three dishes.
11:25Whoever we decide has plated the absolute worst dish,
11:29we'll be handing back their apron.
11:34Ryan, bring your dish up to station, please.
11:36Let's go.
11:37I made a balsamic rum glazed duck breast
11:41with some caramelized bananas.
11:50You proud of this?
11:52It's rendered to the point of being dry.
11:54Yeah, you may have some crisp on the skin,
11:56but bananas?
11:57I mean, it's like, is this a joke?
12:01It looks like you plated it and then stepped on it.
12:04Sadly, the cook on the banana is better than the cook on the duck.
12:14Bananas with duck.
12:16You've gone bananas.
12:19That's what's happened.
12:20You've gone bananas.
12:25The hero of the dish in my mind should have been the duck.
12:29You have managed to cook the duck.
12:32Everything else around that is dreadful.
12:40Samantha.
12:41Good dish, please.
12:45What is it?
12:46Um, it's panseered duck breast of a sweet potato rhubarb puree,
12:50so with eggplant, Napoleon.
12:56You know that that's not cooked, right?
12:58I do, sir.
12:59I do, sir.
13:00And we put it on a plate.
13:01Raw duck and, like, the leaning tower of dryness.
13:05This is not what we're looking for.
13:13This is bad on so many levels, it's kind of hard to explain.
13:20Scott, let's go.
13:22Um, what is that?
13:24It's a profiterole with a mashed up sweet potato and a slice of the duck.
13:33Two whole duck breasts equates to three miniature slices of duck.
13:38Where's the rest of it?
13:39I honestly got scared.
13:40It's embarrassing, Scott.
13:41Well, at least after the raw duck, we have a duck that has actually seen the frying pan.
13:55You thought it would impress us that you could put a slice of duck breast in a profiterole?
13:58A little over-creative.
13:59Over-creative?
14:00Delusional.
14:04Three embarrassing dishes.
14:06I'm scared.
14:07If they call my name and they send me home, I'm going to be the first person out of 18 gone.
14:12Yeah.
14:13It would be devastating.
14:15Yeah.
14:16Scott, one step forward, please.
14:17Yes, Chef.
14:21We're disappointed.
14:24Luckily for you, there were two dishes worse than yours.
14:28Back on your station, please.
14:29Yes, Chef.
14:31Ryan, Samantha, one of you has just cooked their last dish in this competition.
14:38My dish looks ten times better than his dish.
14:41How is this even possible?
14:43Even though my dish might have been uglier in presentation, it was still edible.
14:49The person leaving the competition, they cooked the worst dish.
14:52I just wanted to say that I'm definitely not ready to go home yet.
14:55And you were right.
14:56The hero of this dish was the duck.
14:57And out of the two of us, I'd say that the duck was better executed by me.
15:01I don't care.
15:03And you guys can't eat raw duck.
15:05No begging.
15:06You're in this competition competing, not judging.
15:09Let's get that right.
15:10Have some respect for your fellow contestants.
15:16The person leaving the competition that cooked the worst dish in our first mystery box challenge belongs to...
15:25Samantha.
15:27Please take your apron off and place it on your station.
15:30You're leaving the competition.
15:31I'm definitely sad to leave the MasterChef kitchen this early.
15:32I didn't think my dish was the star of the challenge, but I didn't think it was the loser of the challenge.
15:44It was definitely a learning process.
15:46It's giving me more zeal for my passion, and it's not going to stop me.
15:51I don't mean to be a hater, but man, come on.
15:56Ryan, for him to throw Samantha under the bus like that was a bitch move.
16:01Ryan, back on your station.
16:03You can never feel safe here, and I think that that's exactly what they were trying to tell us.
16:08So you better be bringing your A game every single day.
16:12Winning every challenge, every pressure test results to so many advantages in this competition.
16:19And today, the glory does belong to somebody because their dish stood out above their competition.
16:26That dish belongs to...
16:32Felix, congratulations. Great job. Bring your dish down, please, darling.
16:38It's a huge validation.
16:40This is definitely one of the proudest moments that I've had in my life.
16:44Come and stand over here.
16:46I'm trying to just be humble and like, you know, keep my composure, but I don't think that Felix deserved to win.
16:52Which sucks. I'm so bummed.
16:55Great job. Really good job indeed.
16:57I did a Chinese five spice seared duck breast, and I did a sauce for it.
17:02And eggplant and sweet potato chips.
17:05Phenomenal execution. Very nice.
17:07The sauce and everything on the plate really works.
17:11We recognize it immediately as being restaurant quality, and the flavor is fantastic.
17:15Thank you so much.
17:16Felix is now a front runner.
17:20Competition is on.
17:22So Felix, for winning today's mystery box challenge, you're coming with us to find out your huge advantage in the next challenge.
17:31Let's go. Well done.
17:32As the winner of the mystery box challenge, Felix is now the first home cook to enter the MasterChef pantry.
17:39Here, Felix is in control of the first elimination test.
17:48Each elimination test will see at least one person leave the competition.
17:54I'm surrounded by the most amazing fresh produce.
17:59It was the most beautiful pantry I had ever seen in my life.
18:03Felix now gets to choose the style of food or the dish that everyone must cook.
18:09However, the one thing she cannot control is the theme of the challenge.
18:14That is in the hands of the judges.
18:17Today, you'll be cooking one of our three most intimidating dishes.
18:24I'm down.
18:25Even though I was practically raised on it, it's a dish that intimidates me because it's so difficult to execute, and it's a dish that takes me back to my grandmother's kitchen and my mother's kitchen.
18:36It is Italian risotto.
18:40And risotto refers not only to rice, but the technique involved in making it because as opposed to steaming it or boiling it, we saute it.
18:50There is one dish that always gives me the chills because you can't hide behind adding different little touches and ingredients and garnishes.
19:01Classic New England clam chowder. Five ingredients. Potatoes, cream, onion, pork, clams. All of those things, at the end of the day, they sound easy, and that's what makes it a hard dish.
19:14To me, the most intimidating dish is the one I'm well known for. It's like a work of art. You seriously have to follow every step religiously. Any idea?
19:24Your notorious beef wellington?
19:28It's exactly that. It scares the hell out of me. It's so intimidating. It takes years of practice.
19:35Phoenix, out of Joe, Graham, and my dish. What dish are you going to choose?
19:43I choose?
19:48The theme of today's elimination test is our most intimidating dishes. We gave Felix the choice of one of those three dishes that give us the most anxiety. The dish that Felix chose was...
20:15was...
20:17a stunning risotto.
20:18My whole stomach sinks, and I feel a little nauseous, because I've only made risotto once in my life, and it was not very good.
20:30Risotto's not intimidating to me, because I've made it before, and I'm comfortable doing it in a short period of time.
20:36Felix!
20:37Yes?
20:38For winning the mystery box challenge, you don't have to cook it.
20:42Yeah!
20:43You're safe. Go enjoy your safety up in our gallery.
20:51What an amazing position to be in. At least one of you will be eliminated on the back of this risotto. So make sure it's not you. All of you have got 45 minutes to make a stunning risotto. Your 45 minutes starts from now. Off you go.
21:14As Felix enjoys the safety of the MasterChef Lounge, the remaining home cooks must now choose the necessary ingredients to make one stunning risotto dish.
21:24Butter. I need butter.
21:25At the end of the challenge, at least one more person will be sent home.
21:30Is there butter in here?
21:33My eyes lit up. There was molecular powders, xanthan gum, tapioca maltodextrin, sodium alginate. Pretty much everything you need to make awesome risotto.
21:43Risotto, it doesn't have to be fancy. You can't really use cayenne and a blast of this or a blast of that, you know, to really mask some of the subtle errors that you might be making.
21:53Some kind of shellfish, either clams or scallops or mussels or shrimp.
21:57Everyone else can see what's in the pantry. I can only really cook with ingredients I know about. Innovation is going to be a big challenge for me.
22:06Wow. Some half full baskets. Some full baskets.
22:10You are out there right now. What kind of risotto would you be doing?
22:12Something super simple. One ingredient. You have to season all the way through. You have to season the onions when they go in.
22:17You have to toast the rice. Add the wine. Burn the alcohol out. More salt. Make sure your stock is seasoned. I mean, there's a lot of balance here.
22:24You cannot rush a risotto.
22:29OK, Frank, how's your rice coming? So far, so good.
22:32What would your family think if you get sent home on a risotto?
22:35My dad would definitely break my balls.
22:37Dave Mack. Yes, sir.
22:39Flavor. What are you doing?
22:40I got some white wine, butter. I got the morels. I know those have a nice flavor to them.
22:44Good luck. Thank you, sir.
22:49Felix, how you feel up there? Good. Hi.
22:52It feels really nice to just be able to watch from above what everyone's cooking style is.
22:57It looks like Talia's never made risotto before.
23:00It looks like Dave Mack has never made risotto before, as well as Scott.
23:05He's not using a classic technique, and there's reasons why techniques are developed.
23:11I'm going to make a poblano risotto for them today.
23:14I'm going to add a little scallop on top and see where we go from there.
23:18Hello, Helaine. What do you think?
23:21Um, I think it's actually done. The texture is telling me that it's really close.
23:26Did you taste that rice?
23:27Yes.
23:28That taste cooked to you?
23:29Well, it's getting there.
23:30Monson.
23:31Yes, sir, chef.
23:32One, two, three, four pans going. What are you doing?
23:35I'm going to make risotto with green and yellow beans, white asparagus, and sun-dried tomato.
23:41Not keeping things simple.
23:42I'm going to see how things turn out, and I'm going to go from there.
23:47Last 15 minutes. Here we go.
23:50So with 15 minutes left, we should certainly be adding the first consommes to our final risotto.
23:55The rice should be toasted. The onions should be wilted. You're starting to see the rice swell a little bit, gaining volume.
24:00Working it, working it, working it.
24:02Who do you think is going to be doing something delicious?
24:04I think that Frank will do a good risotto because I think he's eaten it before.
24:08Dave Mack?
24:09He's got a pot like this, where it's literally, like, just making us porridge.
24:13Right. I think Tali is kind of really out of his comfort zone. His technique is off.
24:17Put cranberries in there. I mean, there's certain things that never go in a bloody risotto.
24:21Cranberry's one of them.
24:22He doesn't know when to stop.
24:23He doesn't know when to stop.
24:24I mean, I'm seriously concerned. He is in hot water.
24:29Start thinking about the execution. Everything.
24:3560 seconds to go. Come on.
24:36Shake the plate. Let the risotto relax.
24:39Season. Butter in. Cheese in.
24:42You want rich lava.
24:4410, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
24:57Everybody.
24:59Well done.
25:01And the sad news tonight, somebody will be leaving the MasterChef kitchen.
25:06The judges will taste each risotto dish. Then the three worst dishes will be singled out, and one of those home cooks will leave the competition.
25:16OK.
25:17Let's start off.
25:18Back row.
25:19Monty.
25:20I'm a little freaked out right now, but I'm not going home.
25:24I came here to cook, and I came here to win this.
25:26This is a risotto made with white wine and chicken stock with a pancetta, pine nuts, sun-dried tomato, and white asparagus.
25:35It does not look like a risotto, does it?
25:41They don't look like that ever.
25:44So there's the risotto down there.
25:46We've got to dig for this one.
25:52The pancetta is crispy.
25:54That's the nice thing about it.
25:55Unfortunately, your garnish tastes better than the actual body of the risotto.
26:01Have you ever eaten risotto before?
26:04No.
26:05That's bizarre.
26:06Did I have never eaten risotto?
26:13How are you holding out?
26:15Doing all right.
26:17The thing is, as whoever you're cooking it for is getting the bite, they should get a tiny little piece of asparagus, a little pancetta, all those things, not huge, long pieces that don't really fit on the fork and are just garnished on the top.
26:40Thank you, Monty.
26:42The judges, they expect us to be at a certain level, and I was far below that level.
26:49Frank, let's go, please.
26:51Everybody's looking at me to make the quintessential Italian dish.
26:54So, yeah, I'm feeling the pressure. I'm feeling that I need to bring it.
26:57What do you got for us?
26:58Clam, artichoke, and blood orange.
27:01Pancetta, basil, toasted fennel seeds, and guajillo pepper.
27:05I knew you guys were going to be looking at me because I'm Italian, so I wanted to do something different and hopefully impress you.
27:17Well, it worked. Bravo. Good job.
27:19Thank you so much.
27:20Look at the texture in that. That's what I love in risotto, you know, being able to stir and find all the little goodies hidden in there.
27:26Yes.
27:32Frankie, you ain't playing around, dude. It was pretty good.
27:35Thanks, guys.
27:36Frankie!
27:39Frank, the light bulb's on, right?
27:41That's it, baby.
27:42There we go.
27:43All right, David, please.
27:45I need to start making a name for myself in this kitchen, or else I'm going to go by the wayside and I can't have that happen.
27:50In the veal stock risotto, I put portabellos and some oyster mushrooms, gooseberry roasted poblano, and some scallops.
28:03Making risotto and using veal stock at the same time is a very dangerous game.
28:09You nailed it.
28:11Really good job.
28:12This is one of the best things I've tasted in a long time.
28:22Oh, my God.
28:23It's delicious.
28:24The poblano, the cook on the rice is perfect, the layering of flavors, well done.
28:29Oh, my God.
28:33Helen!
28:37Wow.
28:38Um, what is that?
28:39That is saffron risotto topped with scallops that are crusted in a red peppercorn smoked sea salt wrapped in burdock root.
28:47So visually, when you can still see the center of that bright grain of rice, what does that mean?
28:54That is perhaps undercooked.
28:56Perhaps.
28:57That's not perhaps.
28:58It's definitely undercooked.
29:01The basket.
29:04What the is that?
29:06A basket.
29:07Oh, God, I could scream.
29:10The scallops are still raw.
29:12I'm looking at that, and I'm looking at the MasterChef trophy.
29:15I'm thinking, nah.
29:19All right, guys.
29:22Do you guys understand the spirit of this competition?
29:25What we're looking for here?
29:27Scallop basket.
29:30Go in the garbage basket.
29:32Garbage basket.
29:35We're not fooling around here.
29:36We're looking for specific things.
29:38It's not a game, and you're not here to waste our time.
29:41You understand?
29:42Yes.
29:44The rice is undercooked, and the scallops are a joke.
29:53They really seemed offended by these creations that I made, but at least I went to the edge of my comfort zone. I tried something new. I didn't nail it. I screwed it up.
30:06Christine, let's go, please.
30:11I sauteed some onions with scallops and chicken stock that I had infused with smashed garlic and chili peppers.
30:20You were almost frazzled by this dish. You have an extraordinary palate, but I think that one is subpar.
30:29Next up, Ryan.
30:32We have a portobello dried shiitake and morel mushrooms. I made a duke cell out of the three of them so that I can incorporate the mushrooms in every bite.
30:41The consistency of the risotto itself was spot on. Good technique on the rice. Good job.
30:47Thank you very much.
30:49All right, Scott.
30:51This elimination challenge is definitely a chance for me to redeem myself with the judges.
30:55It means everything to show them that I can not only just bounce back, but actually really shine.
31:00You think this has it? Is this gonna be good?
31:02I went back to where I normally cook. I want as simple and core as I could to let the risotto speak for itself.
31:07Seven ingredients in this entire dish.
31:13The texture's nice. Thank you, chef.
31:15Huge improvement over the last dish that we saw.
31:17A spirited effort, and welcome back to the contest.
31:25Thank you, Joe.
31:27So the next risotto we want to taste is from Tali.
31:31Joe is definitely the scariest judge. He's the judge to win over.
31:36And if I can do that, then the MasterChef title is definitely mine.
31:39I made a pistachio, cranberry, cherry, and gooseberry risotto.
31:45What's this? What's this baby powder looking stuff here?
31:48That's hazelnut and walnuts mixed with some tapioca maltodextrin.
31:53I wanted to give it a little bit of, um...
31:54You know what it is? It's garbage is what it is.
31:57What you did on that dish is inappropriate and ultimately kind of disgusting.
32:02Congratulations.
32:03The cranberries, the nuts, the gooseberries, already just unheard of in a risotto.
32:16That is a disaster.
32:18Oh, dear.
32:20Dan, serve as your best.
32:23Anybody.
32:25Last but not least, Dave Mack.
32:30I'm looking at my dish. The plating, everything was fantastic.
32:33My dish came out exactly how I wanted, and I feel very confident.
32:37What we have here is some morel mushrooms, some portobello mushrooms,
32:41use some veal stock, sauvignon blanc.
32:48Did you wash the mushrooms?
32:50I didn't wash them out completely.
32:52If they're not rinsed super well, especially the morels, it's like a dirt sponge.
32:57And you taste that, and it's just gritty.
32:59It's just really bad.
33:04Don't grab them or else.
33:06Would you tell me what to avoid? I'm here to eat the dish, or should I eat selectively?
33:11As you wish.
33:12A little too sandy for me.
33:28Big mistake.
33:30Guys, some basic stuff like feeding us sand and things like that, not good.
33:36I screwed up, but I hope that they're able to see through that and still see my culinary greatness.
33:46We've tasted some fantastic risottos, and sadly, some disastrous risottos.
33:53We now need to come up with a decision.
33:55The judges must now decide which home cooks are the bottom three.
34:01From these, one more person will be sent home tonight.
34:05Good job, Christine.
34:07Well, thanks.
34:09Monty?
34:11It just shows the inexperience.
34:13Aline?
34:14Aline is a disaster.
34:15Aline was shocking.
34:16According to them, it was like way undercooked.
34:17You're not the worst.
34:18She is.
34:20I'm Tali.
34:21You're a disaster.
34:22I don't know what Tali's up to.
34:23No.
34:24Dave?
34:25The sand, you know, big, big technical error.
34:27I didn't wash the mushrooms, and I think I started too late.
34:31Any freaking dish but risotto, man.
34:33Like, seriously.
34:35He's the greatest risotto right now.
34:38I know.
34:39Ryan and Tali are the two people that I want to see go home.
34:43They're just total idiots.
34:44And if they don't stay on their toes, I'm going to be the one to take them out.
34:51Clearly, we have to take them out.
34:52The words right out of my mouth.
34:54I hope they send them home, dude.
34:56I'm going to have to throw some under the bus.
34:58Once one of them's gone, the other one's...
35:01Remember, you're the best.
35:03How do you feel?
35:04Good.
35:09All right, guys.
35:10Back to the stations, please.
35:12There were two standout risottos.
35:17The first one belongs to Frank.
35:22Great job.
35:24However, there was one that stood out head and shoulders above its competition.
35:30That dish belongs to David Martinez.
35:36Both of you will become team captains in the next stage of this competition.
35:41But you know this elimination challenge comes with a departure.
35:46There were three dishes that stood out.
35:51All for the wrong reasons.
35:53And at least one of those three have cooked their last dish in this competition.
36:00The first dish that was out of character, bland, subpar, and on the verge of an embarrassment, that dish belongs to...
36:16Dave Mack.
36:17Come down here, please.
36:18Please stand over there.
36:19Please stand over there.
36:21This next dish had very bizarre flavors and techniques.
36:28Helene.
36:29The third of the worst dishes had a mix of ingredients that made no sense.
36:42Didn't even seem to know what a risotto was supposed to be.
36:46That dish belongs to...
36:49I'm just trying to not lose my grip on my countertop because I know I'm going to be in the bottom three.
36:56I know it.
36:58Belongs to Tally.
37:02Those three risottos were embarrassing.
37:05Who did we send home?
37:06I did what the challenge asked for, you know?
37:09So I feel safe.
37:12I screwed up.
37:13My risotto was undercooked.
37:15I'm feeling, quite frankly, scared.
37:17My food tastes great.
37:19What do the judges want?
37:20Why didn't they see it on my plate?
37:23Dave Mack.
37:25One step forward, please.
37:28You can't turn out undercooked rice with every mouthful just full of grit.
37:32Dave, you are not safe.
37:38Stay there, please.
37:40Helene.
37:42Your dish was really bad.
37:44We were bitterly disappointed.
37:47But it wasn't one of the worst two.
37:54Back to your station, please.
37:58Tally.
37:59You're not safe either.
38:02Your dish was confused.
38:04Bizarre.
38:05It's almost like you're trying to outsmart your competition.
38:09You can bamboozle every amateur behind you.
38:13But you cannot bamboozle us three.
38:16Let me tell you.
38:17Sorry, Chef.
38:18I just didn't.
38:19This is my first time cooking a risotto.
38:20Tally.
38:23Stay there.
38:24Based on that risotto, the person leaving is Dave Mack.
38:38Your time is done in this competition.
38:40Please put your apron on your station and leave the MasterChef kitchen.
38:45Thank you, Chef.
38:46I'm disappointed, but at the same time, I'm glad I got to compete at this level.
38:54The judges did make a mistake by sending me home.
38:56I have a lot of creativity.
38:59Thank you very much.
39:00What can you say?
39:01You know, hope for the best, plan for the worst.
39:03Tally.
39:11You have dodged that bullet.
39:14I'm telling you, you are flying by the seat of your pants.
39:17Back on your station.
39:18Thank you so much.
39:20Whoo!
39:22That's a sigh of relief.
39:23I dodged the biggest bullet of my life, and I don't want to be in that position again.
39:27Next week on MasterChef, it's the first team challenge of the season.
39:37Yeah!
39:38And the surviving home cooks are going to war.
39:41Hit the neck!
39:42Each team will battle it out to feed America's heroes.
39:45Get a grip and wake up!
39:47And the losers will go head-to-head in a pressure test.
39:50I can't believe this is happening.
39:52It is what Satan himself would fear.
39:54When one more MasterChef hopeful's journey comes to an end.
39:58Honestly, I think I'm going to be going home.
40:04One potato, two potato.
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