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00:01Next on MasterChef, with one more cook out of the competition, the remaining eight are
00:10about to be split into opposing teams, for a challenge to cater the most important day
00:16of one couple's life, but to avoid disaster, Gordon has to take control.
00:28What's going on guys? You need an intervention? I've got no choice. Put it on with some finesse!
00:32It's a wedding! The team that loses will face the dreaded pressure test,
00:38where one more contestant's dream of becoming America's first MasterChef will come to a bitter end.
01:05Our eight surviving home cooks have been brought to an upscale Malibu country club to meet the judges.
01:12Wow, look at you guys. Immaculate. Well, good morning.
01:16Good morning.
01:17Yesterday was all about romance, yes?
01:20Yes.
01:21And you did that successfully. Well, today you're going to repeat that,
01:24because today all of you are going to be cooking for a wedding.
01:29Wow. Wow.
01:31That's right. 230 guests.
01:35Wow. Wow.
01:36Wow. I was like, oh, my God. This is the real deal. This is somebody's wedding.
01:44Clearly, the biggest day of their lives, the most important meal of their lives,
01:50is now in your hands. Having been married for 14 years.
01:5417.
01:56Six months.
01:57Six months.
01:58Oh, congratulations.
01:59Trust me. From the minute you wake up to the appetizer, the entree,
02:03it's the day that you never, ever forget. Make them remember this day for all the right reasons.
02:08I'm getting married six months from today. I know I wouldn't want somebody to mess up my wedding
02:14reception, so I'm going to really make sure that the bride and groom enjoy their food.
02:18You'll be competing in two teams. Lee.
02:22Yes, Chef.
02:22You won that amazing challenge yesterday. You get to pick the teams.
02:28All right.
02:29Come over.
02:31So, think carefully.
02:33So, um, my first choice would be Jake.
02:41Jake and I have worked together in every team challenge so far.
02:46We understand each other and, you know, I need them by my side.
02:49Second choice?
02:50Mike.
02:51All right, Mike.
02:54My third pick, the heartbeat of our team today, Tracy.
02:59All right. All right, Tracy.
03:04Tracy had one of the worst dishes we've seen yesterday.
03:07Good point.
03:08And Sharon had one of the best. He's been doing a great job. Why would you be leaving him on
03:13the sideline?
03:14Today, as a team challenge, you know, it's all about teamwork. And that's going to play a huge part. And
03:19I need nobody to step on each other's feet. And that will lead us to victory.
03:23Right. So, basically, it's not good enough.
03:26Not for today and not for my team. Wow.
03:29You know, being a competitor, I didn't choose Sharon for my team. Because when we win this challenge,
03:35I want him to be on the losing side. So there is a chance for him to go home.
03:40How do you feel being out there? Not picked.
03:41I'm getting fueled up. I'm getting excited. I'm getting inspired. So I can't wait to work with my team and
03:47deliver.
03:48Lee didn't pick me. Great. I'm over it, you know. If Lee wanted to win, he would have picked me
03:55and sealed the deal.
03:58Red team, where's the leader? Who's taking control today?
04:02I'm looking at you, buddy.
04:03Yeah. Go for it.
04:05I will, chef. You will.
04:06Absolutely.
04:07There's no running out of food. There's no overcooking any of the dishes. Everything has to be right on, 100
04:13% perfect.
04:15Each team will cook 115 appetizers of Caesar salad and goat cheese tartlet,
04:22followed by 115 entrees each. Surf and turf, mashed potatoes, steamed vegetables, and fried onions.
04:32The judges will decide the winning team based on performance in a professional kitchen,
04:36ability to stick to the wedding's strict timetable, and most important of all, getting the flavors perfect.
04:46Lee.
04:46Yes, chef.
04:47You're going to be leading the blue team and cooking for the groom's side of the dining room.
04:52Red team, you're taking care of the bride's side, the red side, 115 guests each.
04:59Am I nervous at this point? Yeah, I'm nervous. It's a complicated menu, for sure. And I'm thinking,
05:04do we even have enough time to do this for 20 people? I'm like, 115 people? Are you serious?
05:09At the end of this special day, there will be a losing team. That losing team will face a pressure
05:15test.
05:16Got it?
05:17Yes, chef.
05:17Okay. And you make sure you get your game face on, because this is no rehearsal.
05:24Yes, chef.
05:25Yeah. Okay. Let's head up into the kitchens, yeah, and get changed.
05:29All right.
05:29Yeah, chef.
05:37Lee's handpicked blue team and Sharon's red team will have just three hours to prepare the appetizers
05:43and entrees for the wedding's 230 guests.
05:47You know, the way it breaks down is two teams, each responsible for 115 people. So we had our work
05:55cut
05:55out for us, for sure. But, you know, the blue team functions as a well-oiled machine.
05:59Jake, you're gonna be portioning the beef. Mike, you're attacking the salmon, okay? Tracy, you're
06:06gonna start portioning the Caesar salad, okay? Lee is a born leader, you know? He's very organized,
06:12very level-headed, and so I think the blue team's chances of winning today are excellent. I mean,
06:17we have Jake, the meat specialist, we have Mike, who's technically skilled, and then, you know, me.
06:23Keep it going, guys. So who feels comfortable with prepping that? That is the third of the three
06:29sauces. That was our first game plan. Let's decide who does what so there's no confusion. Here's the
06:35fresh whole Canadian salmon. I will break that down. You're gonna put my name down on that.
06:40Including cooking it? Absolutely.
06:42My first step is to break down salmon. I'm gonna meet guys. I'll take charge of that. I'll do it.
06:48Don't worry about it. I am just jacked. I am ready to go. I grab a chef's knife, and I
06:55start
06:55filleting my salmon. I'm halfway there, and then right at that moment, Chef Ramsay approaches me.
07:00Sharon. Yes, Chef. Look at me, look at me, look at me. What in the are you doing?
07:05You've now just butchered that thing. He just starts tearing me up. I'm like, ah, these things are
07:11hundreds of dollars worth. Do you understand? Don't take your whole team down. Don't sink everybody.
07:15May I salvage the other side of it, Chef? That is .
07:25Sharon's mishandling of the salmon is costing the red team precious time.
07:29These things are hundreds of dollars worth. Do you understand?
07:32I realized right then and there, I'm like, oh my god, he's right. What am I doing?
07:35It's this unusable, Chef. That is . May I salvage the other side of it, Chef?
07:40It's busted. It's gone. Forget it, okay? I know not picking Sharon was a little surprising
07:47to the judges, but after seeing him butcher the hell out of that salmon, I know I made the right
07:52choice. I'm extremely happy with the team I picked, and they're delivering big time.
07:58Skinning it is easy. Lift that up. Tilt that in there.
08:02Yeah. And lift up. Bend the knife at the end. Understood. Chef, thank you for your time.
08:07The red team's gotten off to a rocky start, but with wedding guests beginning to arrive,
08:12the blue team under Lee appear to have their 115 appetizers and entrees under control.
08:19That's a beautiful little filet. Look at that. Finish the toddlers, Jake will do the food.
08:23Okay, fantastic. Great. Jakey. Yeah. Keeping it clean?
08:26We are all good in that department, my friend. I am here to make you look good. I was quite
08:31positive,
08:32I mean, that we were going to kick ass, and it just felt like the red team, they don't have
08:37that.
08:37So that's the last thing we need. Just do that. You know what?
08:42You need to stop yelling at me. End of story. Okay, well, you need to just do it.
08:47I don't have time for drama. I don't care about drama. Don't scream. You keep coming back,
08:51let's just get the lemons done. The red team, again, you know, is running around like a bunch of
08:56chickens with their head cut off. David, David, what are you doing? You're wasting time. No,
08:59come on, move. That's not, put it over there. You're done. I have two jalapeno peppers. Okay.
09:03He says, I mean, am I going to cut everything else in half? With the red team in utter chaos,
09:08Sharon realizes he must pull them together if they're going to have any chance of winning.
09:13Dave, come over here, guys. Guys, I know this is not easy. I know this is not fun, but we're
09:20here.
09:21Let's pull this together and let's knock this out. Let's put a heart. Every plate comes out of there
09:25with love. Okay? All right. I'm definitely feeling the pressure. I feel like the blue team is moving
09:30a lot faster than we are. I felt like they were always one step ahead of us. When our dressing
09:35was
09:36done, they're already working on chopping up the lettuce. I felt like they're always one step ahead
09:40of us. This is the Caesar dressing. But I'll tell you one thing that we consistently made sure that
09:45everything tasted absolutely perfectly. It tastes a little vinegary to me. I mean, I followed the
09:51recipe. Do you think he needs more pepper? I think the cheese will take the acid down. All right.
09:56With perfect flavors being a fundamental criteria to impress the judges, David has taken full
10:02responsibility for quality control of the seasoning on all the red team's dishes. Hey, Whitney, can I
10:09steal that pepper from me? All three of the judges have been riding us really hard about the right
10:14level of seasoning. So that's like what I'm really focusing on. I just tasted David's potatoes,
10:19and they're excellent. They're good? Yeah. Like really good. Hey, Dave. Yeah. Great, buddy. Good job,
10:24man. Way to go. Over on the blue team, it seems their speedy work on the salad leaves
10:30has led to some fairly basic mistakes. Is that your letters on them? It's all done. I was just
10:36consolidating everything. I'd like to check it first. Yes, chef. Did you prep all this? Yes,
10:40chef. Again, 115 are the most stunning. Look. Yes, chef. Yes, chef. Yes, chef. It's moldy
10:46lettuce. For God's sake. We want a wedding, not a divorce. So this needs to be redone. Yes,
10:51chef. Okay. Chef Gordon came back and they were looking at my lettuce. They were like,
10:55this is terrible. It's like rabbit food. Yeah. And it just, it sent me over.
11:02Hey, Tres. Everything out of control?
11:05It was just like a lot of pressure. I don't want to be responsible in any way, shape or form
11:11for somebody's wedding not coming off to the T. What's getting to you? Gordon is like, you know,
11:17take it seriously. And I just, I'm offended because I just, um, just take one second to collect yourself.
11:24If you felt you were singled out for some reason, I'm sure that wasn't the case. It's not about
11:29individuals today. You know, it's about the team. So just do everything you can and we just go from
11:35there. So I did my very best. You know what I mean? It bothered me immensely. And I think I
11:40just
11:40let my emotions get the better of me. And just the whole sum total of everything just kind of came
11:47bam. It was like the proverbial straw. This is the most pressurized challenge I've done so far.
11:52Absolutely. I think two or three of them are starting to somewhat buckle under the weight of pressure to get
11:57this right. Welcome to the beautiful setting here for a, for a beautiful wedding. Tracy's
12:04disintegrated. Right. I mean, if it starts to go a little bit, you know, weaker, then we've got no
12:09option but to jump in there, stuff jacket on and bring it back up. It is my pleasure to pronounce
12:13you
12:13husband and wife. You may seal your marriage with a kiss.
12:20Hey, red team, blue team, the guests are starting to sit down in 10 minutes. Come on,
12:24guys, blue team. Let's go. Oh my God. That's not good. Oh, . With just over 10 minutes to go
12:30before the wedding guests appetizers are due to go out, both teams go into utter meltdown.
12:37Take it away. Take it away. Here, here, here, here. Guys, someone get the fire extinguisher.
12:488 minutes, guys. Come on. Let's get this wrapped. Come on. Let's go. Move it. Move it. Move it.
12:55Graham, I'm really sorry to do this, but I'm nervous. They're down. No one's got a clue. Everyone's
12:59disorganized. And I need to get your chef jacket on with me now and jump in there. Let's go.
13:05To prevent ruining the most important day of this bride and groom's lives,
13:09the judges decide to step in and help. What's going on, guys? You need an intervention? You
13:14got the coats on? I've got no choice. You got no choice. You're going to go in? Yeah,
13:16you got to do it. It's important. Top to bottom, left to right, right? Have a system. Boom, boom.
13:21Nope. Top to bottom. Boom, boom, boom. Boom, boom, boom. I'm feeling like the pressure's on. This is no
13:27burger challenge. I'm not messing this up. I'm not going to this up. Red team, let's go. Let's go.
13:33Hold on. The red team is the first to get their Caesar salad and tartlet appetizers out.
13:40Blue team, let's go. Blue team, we're being called.
13:45While the blue team's setbacks with their lettuce means they've yet to have any plates leave the
13:51kitchen. We've just had the toast for bride and groom. Let's go, guys. We're being called, blue team.
13:55Keep doing what you're doing. Keep doing what you're doing. Keep doing what you're doing.
13:58Blue team's .
14:01Stop, madam. Stop, please. Put them down, please.
14:05Yeah, they're burning. They're burning the tarts. This is the blue team, and they're burning them.
14:09They can't serve a burned tart. No. Blue team, Lee. Yes, sir. Please check these tarts.
14:14They're overcooked. Don't send them. Blue teams, red teams. The difference is night and day, guys.
14:20Just touch how crispy that is. It's overcooked, okay? But don't send overcooked tarts.
14:25It's impossible. I don't know what happened, but Tracy, you know,
14:30she did have that responsibility for baking the tartlets. I'm just going to go ahead and get my
14:36ticket ready for Atlanta. That's what I'm going to do today. Stop it. No. Stop it. Tracy,
14:42we're not done yet. We're not done yet. Stop, stop, stop, stop, stop.
14:47There you go. Yeah. Try not to drip the sauce all over the plate, yeah? Can we have a nice
14:51spoon
14:52of sauce on the plate, not dripping everywhere? It's a wedding, guys. Who's sourcing it? Who's
14:56sourcing the plate? I am, Chef. Mikey, typical, slow down. Our team is focused. We're finishing our
15:02last run of the salad, and then all of a sudden, I hear Chef Ramsay just chewing out the food
15:07team.
15:08Put it over with some finesse. It's a wedding. All right.
15:13If Lee wanted to win, he should have picked me, absolutely.
15:25With the blue team finally getting their appetizers out,
15:28they have a chance to redeem themselves with the surf and turf entrees.
15:33Let's go, guys. Lee. Yes, sir. You've got everything to play for now, okay? No one's lost,
15:38okay? You've got everything to play for. Get the team together and make sure that we have this.
15:41We have this. We have this. We have this. Let's go. Work as a team, yes?
15:47Hey, hey, hey, hey. Come here. Come here for a second. Come here for a second. Come here.
15:51Look at me. Just calm down. I'm good. We're not done yet. Just tell me what needs to be done.
15:55I'm done. Hey. Hey, hey, hey, hey. Look at me. We're not done yet. Look at me. We're not done
16:02yet.
16:02Okay. We're not done yet. Okay. We have this. We have this. Our food is better. We have this.
16:08I just sort of said, okay, Tracy, get it together. Because, you know, I didn't want to let my team
16:12down. And I didn't want, you know, to be out of the game mentally so much that it was going
16:19to drag
16:19down my team. Here we go, guys. Start plating up, then. Let's go. I don't know where the salmon is.
16:24David, if you don't know where the salmon is, you've got to find out where it is. Come on.
16:27Right there. Half. Twice.
16:28It's a wedding, guys. You can't just say, I don't know where the salmon is. Come on.
16:32As entree plating begins, the red team gets off to a shaky start.
16:36Jerome, where did you put the salmon? It's right there. This is ours. Okay. Well,
16:40I asked every... Whatever. Whatever. Whatever. Whatever. Whatever.
16:44Hold it together, red team. Whatever. Whatever. Hold it together.
16:47Meanwhile, the blue team seems to have finally turned things around.
16:50Tracy. Yes, sir.
16:51This place is looking fabulous. Thank you, sir.
16:54Absolutely brilliant. Well done. Red team, blue team. Guys, keep it up.
16:58As the entree is served, restaurateur Joe heads back to the banquet floor.
17:03How are we doing, folks? You enjoying your dinner?
17:04No, it's excellent.
17:05Is it cooked to your liking?
17:06Yes.
17:07What do you think? Looks good? Does the food look good?
17:09Awesome.
17:09Awesome potatoes. Do you like it?
17:10The feedback Joe gets will play a part in determining the winner.
17:15I just found out my salads from the blue team, and yeah, it's quite good.
17:18I ate food from the red team. I had the Caesar salad, and not only did the presentation look nice,
17:22it actually tasted good, and that's important because food better taste good.
17:26So I was served the blue team's food with the steak. In my opinion, it was a little bit fattier,
17:32almost like a New York steak. I tried his steak, which was a lot better. I think he was on
17:37the red team.
17:38My steak was great. It was tender and melted right in my mouth.
17:44The blue team cooked your beef and your salmon, and was it to your liking?
17:49How was your salmon cooked?
17:52Cook-wise, it was perfect. It was great.
17:54And the beef?
17:55The beef was excellent. It was rare, but I liked it.
18:00Congratulations.
18:01Well done. Excellent. Thank you.
18:04That's it. Stop.
18:08Good job, guys. Good job. Both teams.
18:10I think my team managed to really come back and put the appetizer saga behind us.
18:18The entrees went on time, and everything was cooked perfectly. We did it. We pulled it off.
18:24You guys are amateur chefs. Even as professional chefs, having a wedding to cook for for 230 guests
18:31is a tall order. For us.
18:32Yeah.
18:33You guys pulled it off. Well done.
18:36Good job.
18:36Well done.
18:38We need to sit and dissect this every ounce of the way, because right now, you're all equal.
18:45Get yourselves a glass of champagne.
18:46Champagne's on us.
18:47Good job, guys.
18:48And we'll see you in the morning for the verdict. Good job.
18:52I think we picked butts. You nailed it on every single point. We got it done.
18:57If we go on a pressure test, I'm not going to be happy.
19:07Morning, guys. Morning.
19:11The red and the blue team arrive back at the MasterChef kitchen, awaiting the news of which
19:17team served up the win in yesterday's wedding challenge, and which team will face today's
19:23pressure test. So far in MasterChef, that for us was the most demanding, the most difficult,
19:27and the most pressurized challenge we've ever done. And you did it.
19:31You both produced the good. And it could have gone either way.
19:37There was one small difference that we all agreed, and it helped propel that team into the Premier
19:47League. Congratulations.
19:51The red team.
19:58David Miller, you started off in a sort of panicky fashion, but the attention to detail was phenomenal.
20:06Yeah. The seasoning on the onion rings, the seasoning and the texture of the mashed potato,
20:12the palm puree, you really stepped up.
20:14You were the hero of that team.
20:16Wow. Like, for the first time, I'm the guy that saved the day for my team.
20:21Um, you know, as a result of, you know, a little salt and pepper.
20:24How'd you feel? The biggest compliment I've ever gotten. Thank you guys.
20:28Okay. Red team, you'll be watching from up there. Off you go.
20:31Whoo!
20:32I experienced the gutting agony of defeat, and I have to snap out of it and just think forward
20:38about the pressure test. Good luck, blue team.
20:42I was shocked because I had just, like, lost the last team challenge. So I'm still, like, sort of
20:49recovering from that, and now I've got to go face another pressure challenge. So obviously,
20:54this judgment does not sit well with me.
20:58So for today's pressure test, you will be making fresh pasta and sauce to go with it.
21:04You could do flat pastas, fettuccini, pappardelle. You could do filled pasta, raviolacci, tortellini.
21:11But at the end of the day, we're really asking you to bring together two independent techniques
21:16that culminate into one incredible, authentic dish.
21:20Off you go. Back to your stations, please.
21:23Okay. This is an individual pressure test. Today, there's added pressure.
21:31Because the stakes have just doubled.
21:37Two of you will be leaving MasterChef.
21:48The stakes have just doubled.
21:50On the back of this pressure test, two of you will be leaving MasterChef.
22:00When I found out two were going home, I was definitely having a lot of self-doubts,
22:04just feeling like, you know, this may be the last time I'm cooking in here.
22:07That's right. Half of you will be eliminated.
22:12That's an extra little bit of anxiety
22:15through me, just to know that half of us were going to stay and half of us were going to
22:19go.
22:1990 minutes to cook a stunning pasta dish.
22:25Starting from now, off you go. Good luck, guys.
22:29Good luck.
22:30Making fresh pasta is never an easy task, but to do it successfully under this type of pressure
22:36and in just 90 minutes is a big test for any cook.
22:45I'm not worried right now.
22:49So Tracy is making a mirror pop. She hasn't even started with the pasta yet,
22:52which is curious. I mean, I don't think it's tragic yet, but I would certainly jump on the pasta first.
22:56But the longer resting time, the better the result in terms of the texture, more to play with, right?
23:08You see Jake working the pasta with the blades. The thing is, you have to have the heat of your
23:12hands.
23:12That's how you put the love in it. That's why when you're watching a tiny woman make pasta,
23:16this is for real, when they knead it, they're not just kneading it like with their hands.
23:19They put their hips into it, you know? It's all about the full body motion,
23:22and that's what makes it sensual.
23:23I think he's still angry.
23:24Definitely, you can, you see that coming through in his actual working,
23:28the way he was mixing the eggs and just, yeah, he's very angry right now.
23:34I was still pissed off at the fact that I was in this position.
23:38I just focused on making some really good pasta dough.
23:42You seem a little bit disappointed in the loss.
23:44You're going to be able to put that aside?
23:45Because I can tell that you're angry, and that will permeate your cooking if you let it.
23:50I know, and I totally believe that, man.
23:52When I'm in a bad mood, my food's going to taste like .
23:54So you've got to, like, be able to...
23:55I'm not angry. I'm let down.
24:02Whether one person or two people going home will not affect the way I cook,
24:06and, you know, I always cook to be on the top, so it doesn't really matter to me.
24:13All right, Lee, what are you doing?
24:14Just finished my filling for ravioli, some roasted eggplant there, some garlic, some ricotta.
24:20A lot of garlic in there.
24:21A lot of garlic, yes.
24:22And I'm, you know, I want that bite. I want that, that fresh garlic kick.
24:25Yeah, just be careful of the garlic. It's very strong in the garlic.
24:27Yep.
24:31So you haven't even started making pasta yet. Are you worried about that?
24:34I need to do, um, get my sauce on because it has to cook down for quite a while.
24:38I'm going to try a lasagna with a, like, a, with a meat sauce.
24:42Lasagna Bolognese.
24:42Yeah, yeah.
24:43That's courageous. 90 minutes?
24:45So...
24:46One hour to go.
24:51Oh, .
24:52Mike, what are you making?
24:53I'm making, basically, um, just a... I don't know, actually, what I'm making.
24:56It's the first time I'm making it.
24:58I've got these beautiful shiitake mushrooms and dried porcinis and garlic.
25:02And I'm just trying to build this recipe in my mind because it was like my brain wasn't really working.
25:07So you're just kind of on the fly.
25:0850% of you are going to go home on this challenge, right?
25:11Are you going to use this as a filling or is that garnish over the top?
25:14Is it going to be part of the sauce?
25:14You know, I think, like, I think looking at it all, I mean, you know, I'm not sure.
25:18Let's do it there.
25:20Okay, guys.
25:21Half of you are going home, so we're looking to have the best pasta I've ever had.
25:27You've had one hour.
25:29There's 30 minutes left.
25:30Make it count, guys, yes?
25:34I don't believe this.
25:36I got on to, um, making my pasta.
25:39That didn't go really that well.
25:43I do not believe this.
25:4510 minutes.
25:46All right.
25:47It goes down to two.
25:48Right, okay, okay.
25:49Thank you, sir.
25:49Yeah, and what are you doing with it?
25:50I was going to do a lasagna, but with the time factor, I'm going to change them to ravioli.
25:55Ravioli?
25:55Yes, with a meat sauce.
25:57Meat sauce.
25:57What's going inside the ravioli?
25:58Ricotta cheese.
25:59And I think I may just flavor it up a little bit since I went in a different direction.
26:06Jake, so what do we got?
26:07I've got this fairly simplistic sauce.
26:09It's good sauce.
26:09I just threw it over two stuffed calamari tubes into the oven.
26:13What'd you stuff it with?
26:14Uh, just a crazy mix.
26:16You know, herbs, fresh stuff, a little bit of pepper, garlic, a little bit of wine.
26:18And the stuffed calamari is part of the sauce?
26:20No, that's like the main component.
26:23Yeah, that's the protein.
26:25Yeah, Jake's sauce tastes good, but I'm kind of thrown off by the idea of the squid being stuffed.
26:29I don't understand.
26:29We asked him to make a pasta dish, and he's doing stuffed squid, which is like a protein.
26:33So is the pasta garnish, does that even qualify as a pasta dish?
26:37Tracy's pasta's looking anemic.
26:38It's looking very white, and it's looking sort of almost like there's no egg yolks in there.
26:41What is she doing?
26:42She's now doing a ricotta with a bolognese sauce.
26:45Have you ever made a bolognese that needs to cook less than three hours?
26:48No.
26:49That's a big risk.
26:51And Mike seems a little bit all over the place.
26:53He's got some kind of like poached garlic and onions in the pan.
26:56I don't really understand what's going on at this station.
26:58Very confusing.
26:58It's got some flavor, but I don't know.
27:00I don't think that this is going to come together.
27:1010 minutes, guys, yeah?
27:12Last 10 minutes.
27:13With 10 minutes left, my posses are all tangled and drying out, and they're going to stick.
27:18Mike, when you hang pasta, it's really important that you lightly flour it to stop it from sticking
27:23together.
27:24So as it dries, it dries separate.
27:26But if you hang wet pasta, and it starts sticking together, you're screwed even before you start
27:31cooking that.
27:33Oh, .
27:36The clock was just speeding down.
27:39Panic definitely stuck itself in me pretty badly.
27:45Last two minutes.
27:46For two of you, it's your last two minutes cooking on MasterChef.
27:50Come on, make it count.
27:51Mike, are you happy with that pasta?
27:53I am happy.
27:54Okay.
27:58Jake's plating the pasta without saucing it.
28:01That's all of it.
28:01Still can do it.
28:02Okay.
28:06One minute.
28:07Un minuto.
28:11I was feeling at least relieved that I got everything done.
28:14And I have to say, I was like, that looks butt ugly.
28:19Oh, no.
28:21Oh, no.
28:23Okay, guys.
28:2510 seconds.
28:2710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
28:35Finiti.
28:36Come back, guys.
28:46As the winning team watches safely from the balcony, the four who faced the pressure test
28:51await their fate.
28:53The judges have convened in the MasterChef restaurant where they'll taste the pressure
28:57test dishes individually.
28:59Ready for the first one?
29:00Yeah.
29:00Let's do it, let's do it.
29:01The two worst cooks will be sent home.
29:05This is the real deal.
29:07There's no do-over, oh, you know, give me five more minutes.
29:11If you're off, you're going home.
29:20What is it?
29:21It is a ravioli bolognese.
29:26Do you think this dish is worthy of you staying in MasterChef?
29:31I'm not necessarily super proud of this dish.
29:35Are you done in MasterChef?
29:37Do you want to go home?
29:38No.
29:39You don't?
29:41The sauce from here smells delicious.
29:44Don't be so hard on yourself.
29:48Nice, rich, thick.
29:50I love the idea of the red wine in the bolognese sauce as well.
29:57The sauce is very thick.
30:10Thank you, Tracy.
30:14I walked away from my career as a physician to be here.
30:20I left my son.
30:22I don't know about other people, but I certainly wouldn't do that for something that I was casual about.
30:28She didn't saute the pasta with the sauce at all.
30:31You know, she just kind of poured it on top.
30:32She focused too much on the sauce, and then the pasta was an afterthought.
30:36Although the sauce is not a true bolognese, but it's maybe the best sloppy joe I've ever had.
30:42Ready for the next one?
30:43Let's do it.
30:48It's always very unnerving when you got to go present to these judges.
30:51I mean, now there's two people going home, so obviously that intensifies everything that much more.
30:55How are you feeling?
30:57I think I'm presenting you with a great dish.
31:00What is it?
31:01It's a stuffed calamari over a handmade fresh fettuccine.
31:05I used classic Sicilian marinara.
31:08And how did you cook the squid?
31:09I started the sauce in the pan, reduced it down, let the flavor sort of meld,
31:13and then put that over the squid and just baked it out.
31:22Interesting.
31:28Thank you, Jake.
31:29Thanks.
31:32The reaction, or lack of, was definitely unnerving, but I wasn't like, okay,
31:38because they didn't respond, I'm going home.
31:40Quite frankly, the pasta, the fettuccine are quite good.
31:42And if he'd just done rings of calamari and quickly poached them in the tomato sauce,
31:46it would have been a winner dish.
31:48I thought the exact same thing.
31:48Because the only thing that kind of gets me is the fact that by not tossing it with the sauce,
31:53we're now left with this right here, which is a cake of pasta.
31:56That's the first clumsy, really clumsy dish that I've seen him cook.
32:01And I can't think of a more severe time to produce a clumsy dish.
32:07I don't know.
32:07Two down, two to go.
32:08Okay.
32:16My mind was going crazy.
32:18I don't want to go home.
32:19I definitely don't want to go home.
32:21Mike.
32:22Hi, Mike.
32:23Okay.
32:24What is it?
32:26Fettuccine with a mushroom cream sauce with red and yellow bell peppers.
32:30Seems a little heavy-handed, a little bit much, but I guess we'll taste it.
32:42I was just praying that this is not the last time I'm presenting a dish to them.
32:48Please, no.
32:50Okay.
32:50Thank you, Mike.
32:51Thank you very much.
32:54Cream is far too over-reduced.
32:56It's gone greasy.
32:58Okay, but at the end of the day, in three tries, this is the first one that's a complete pasta
33:02dish.
33:03From sauce to pasta, cooked together.
33:05But there's a bit of confusion going on there.
33:07Well, it almost seems like there's two kind of dishes.
33:08You have the mushroom and the cream sauce, and then on the other side,
33:10you've got fresh basil and roasted peppers and things that were nice with olive oil.
33:14I disagree with you guys.
33:15I think it works.
33:16It comes together on the palate, and it's a dish you might expect to get in a restaurant.
33:23Last up to face the judges, Lee.
33:27Two people are going to go home, but I'm pretty sure that I'll be okay.
33:38What did you make for us today, Lee?
33:39Today we have ravioli stuffed with roasted eggplant, garlic, and mint ricotta.
33:45How did you cook the stuffing and the ingredients?
33:47The garlic is minced and is raw, and the cooking of the pasta itself together with the ricotta and
33:54the pine nuts really get it a milder garlic taste.
33:58Let's try it.
33:59All right.
34:12Thank you, Lee.
34:13Thanks, Lee.
34:16The garlic is far too strong in there.
34:21Aside from raw garlic, I think the dish has some merits.
34:24I think that it has a very, very southern Mediterranean profile of flavors that I like.
34:28It's a shame because he has that level of bravado and arrogance that he thinks that inside,
34:34I tasted it good enough.
34:35Well, sorry, it's good enough because it just stinks of garlic.
34:42The contestants wait while the judges determine their fate.
34:47This is just really drawing the pain out.
34:49It's killing me.
34:52It's time for the elimination, and two out of the four contestants will be leaving MasterChef.
34:59On a scale of one of 10, 10 being the most about how scared I was, I was probably like
35:04a 10,000.
35:07That was a very tough pressure test.
35:0990 minutes to cook the most amazing pasta dish.
35:12Sadly, two of you.
35:16Will now believe in MasterChef.
35:20Mike.
35:24You made a simple fettuccine with peppers and mushrooms.
35:31Mike.
35:36You will not be taking your apron off.
35:38Congratulations.
35:40I think my knees buckled, and I just felt relief and gratitude.
35:45The dish really surprised me.
35:47I doubted it in its inception.
35:49I doubted it in its creation.
35:50On the plate, it blew me away.
35:52Wow.
35:53Thank you so much.
35:54Well done.
35:54Congratulations.
35:55Thank you so much to give me another chance to be in this game.
35:58I mean, you know, I want to stay here forever.
36:01Two of you left.
36:04Two of you will be going home.
36:06Tracy.
36:07You made a bolognese sauce over two baviolis.
36:19You will not be participating in MasterChef any longer.
36:23Please take your apron off.
36:24Thank you so much.
36:26Thank you, gentlemen.
36:28You have done so many amazing things, from the desserts to that hearty dish.
36:35And more importantly, you've shone.
36:38It's been an honor cooking for all of you.
36:40Go home and keep cooking, all right?
36:43Keep cooking.
36:44And know that as you cook, you've got your mom right there next to you.
36:47Great job.
36:48Well done.
36:53One thing that this competition has shown me is that I have a bright future ahead,
36:58and I have a lot to offer to the culinary world.
37:02I love to bake, and so, you know, there could be a little bake shop in my future.
37:08I have my mom's cookbook.
37:10I may just need to get some inspiration from that.
37:14The point is that the world has not seen the last of Tracy.
37:26Lee and Jake, I expected, on a personal front,
37:32to see you two in the final.
37:34So I'm a little bit pissed, to be honest, that you're both standing there.
37:43Jake.
37:45Yes, sir.
37:47You will be.
38:00Jake.
38:02Yes, sir.
38:04You will be.
38:09Taking your apron off.
38:11Yes, sir.
38:11Time is done in MasterChef.
38:12All right.
38:13Good job.
38:18You have been a huge source of inspiration.
38:22And do you know what?
38:23Stay away from construction, because you are a talented guy.
38:29Thank you, Chef.
38:30Sorry to let you down, bro.
38:31I put my neck out for you, and I would do it again in a second.
38:34I will vouch for him.
38:35I will make this guy better.
38:37I think you've done an incredible job.
38:38You've got a ton of potential.
38:41Thank you, gentlemen.
38:42All right.
38:44Lee, tonight, you danced on thin ice.
38:49You're a smart guy.
38:50You're so f***ing smart.
38:52So raw garlic inside that.
38:54You just nearly blew it, Lee.
38:56You nearly blew it.
39:01My old life, being just a working class, stiff construction worker, yeah.
39:05Those days are over.
39:07You know, it's all about food for me, and this has really driven at home.
39:09This experience has really opened my eyes to, I need to do this.
39:13I need to be in this environment.
39:17What's next for Jake is just learning.
39:20I mean, who knows?
39:21I could end up with a cordon bleu in France.
39:22You know, my fire is lit.
39:24I'm super pumped up.
39:25And I'm ready to cook, man.
39:33Next time on MasterChef, the pressure is building as six amateur cooks become four.
39:40Game time, baby.
39:41Game time.
39:42Your souffle was perfect.
39:45Absolutely perfect.
39:46Venison is cooked beautifully.
39:47I mean, it's cooked by an angel.
39:49That is going to taste like Gandhi's flip-flop.
39:52It looks like a walk through a crime scene.
39:57They'll take on their most difficult challenge yet.
40:00If you think we're tough, wait to see who you're cooking for.
40:04They'll face the culinary world's most feared restaurant critics.
40:08Where did you find fresh tomatoes?
40:10I actually used the tomatoes out of the can.
40:14Only four will make it through, and the results are shocking.
40:19And the lowest-scoring dish, that person is...
40:24That person is welcome.
40:24Yes, yes.
40:24They'll face.
40:32Englishness film comes out into their explanations.