this is the master chef kitchen where I fought during season 10 for the trophy and the $250,000 prize I made it all the way to the finale where I was eliminated and then sent back home but today I'm back welcome back my man last time you were here you were fighting to get that M VAP and tonight you'll be helping me finding those next contestants for chance to become America's Next Master Chef we need to get going to judge but being here today makes me want to look back at all those great times on Master Chef in this video I'm going to look back and rewatch all those moments the UPS the Downs everything in between well this include all the times I yelled at you I think you know the answer to that it's the Epic 10th season of Master Chef over the past decade I bet a lot of you guys don't even know that I was on Master Chef Master now it's time for someone else's dreams to take flight that's right here we go so this is the master chef kitchen this is where all the magic happens and I was lucky enough to be on season 10 what a cool move just pulling up in a helicopter and I think they only did this because it was season 10 wow that's cool I remember like just having Goosebumps when this all happened too there I am there I am and I did the fist pump there too welcome to the 10th anniversary season of Master Chef you're all about to take your first step into the most famous kitchen anywhere on the planet I see my little Harvard hoodie in the background there and we have huge surprises in store for you all including the biggest Prize Package in the history of Master Chef oh boy the cool quarter of a million dollars okay okay they will also win the coolest trophy on the face of the planet the Master Chef Trophies the Master Chef trophy but that's just for starters because there's an even bigger prize on the line what the winner the most amazing training in one of my restaurants oh my okay also in one of my restaurants and in one of my restaurant there's the big Applause that's subba that guy right there he's one of my favorites from the season you'll see him later we want to see your signature dish your personality on that plate if we all think your dishes are good enough you get one of these so the way Master Chef works is there's about to be an audition round you get one of these aprons if you pass the audition and you have to bring your best signature dish there are 20 up for grabs and last I looked there's way more than 20 people right here this season you need to convince all three of us in order to move forward that means that if you hear just one no you're going home welcome to the competition oh yeah cook your hearts out and good lucko I'm excited I'm excited I'm excited there I am in the back there getting all excited back there you guys ready yeah yeah I'm ready I'll tell you more about the Harvard hoodie later by the way all right so there were some characters here you'll see right now what does that mean and also they were quite brutal with their judging you've got one of the most authentic cuts I just can't believe you absolutely destroy it man sorry if you're going to reinvent canoli it better be the best in the world but it's not very good at all okay and if you don't get an apron you have to walk out to the whole crowd empty-handed it's just kind of awkward oh my lord it's going to be a long season the judges are really cool and I love all of them by the way all right here I am and that's my mom my mom came to me it's a lot of dough I've taken time off my senior year at school and I've put everything on the line here because I can't get the idea of being a chef out of my head I want to chase that as long as I can I look so different I look so young today I brought you a handmade lamb ravioli I have to say like I totally expected to not like this and it's really good there we go all right here here here I come ready you're not going to know if I got it yet or not let's see if I got the apron a ah I faked you out did I fake you out really good dish did you swallow a nice pill what's happened to you I am nice to nice food this is nice food so Joe wants to be nice to the nice raviol there we go we did it my mom and I had a bit of an awkward high five here we have it all right so we're fast forwarding through the audition round the top 20 wow for all of you standing up there trust me the most incredible journey of your lives starts right now all right so our families are gone we're showing up in the kitchen for the first time ever we get to see everything this place is really really cool as you can probably tell look at all the beautiful food they haveo the master chef kitchen welcome guys please make your way down to the front let's get it let's get it let's get it let's go guys this is it do you know the secret to any great dish preparation prepers key it's 90% of the battle so we need to make make sure that you guys are truly prepared you have to show us that you can work under extreme pressure uh-oh in front of you you've got six essential skills that any talented Chef must Master welcome to your culinary boot camp tonight culinary boot camp I'm going to be your drill sergeant culinary boot camp with Gordon Ramsey as the drill sergeant watch I like the sound that a beautiful fine dice of onion one finger in front two fingers behind let the knife so Gordon is just teaching us the basics here he's just showing us how to do all the simple things chopping an onion then he moves on to how to thinly slice a few Peppers maybe two slices at a time and just look how quick he is with the knife there he also teaches us how to segment of grapefruit get out those nice suprem so you take a nice PL of a PL of Basil he's showing us here how to chiffonade basil and thin which is a really good skill to have you kind of roll up those leaves and then slice it super super thin like he's doing here then he's going to move on to fish he's using of those flexible fillet knives me round come in around the head awesome in nice and he's just so good at all these little techniques too it's really fun to watch up close think about just suddenly going from college all of a sudden you are standing 4 feet away from Gordon ramay doing a bunch of kitchen skills in front of you it's crazy I was just out of my element want to see the transparent bone on there it's a perfectly filleted fish right there egg cracked and you're sort ofing simple just separating eggs which could be a little bit difficult it's not the easiest thing in the world no sh and more importantly there's no Yol in my white that could destroy the texture of a sule or completely screw a source you can't master the basics you cannot call yourselves a Master Chef that makes perfect sense you should know the basics if you're going to call yourself a Master Chef right this here is your first immunity challenge that was 4 minutes and 55 seconds through all six skills tonight you've all got 10 minutes 10 minutes you're lucky cuz I'm feeling nice the time on this show is no joke by the way you're going to see later in the video it gets crazy in the kitchen you'll dice three onions oh he's only making us do three F fish and separate two dozen eggs onions fish and eggs that's not that bad that's a key by the way you got to say yes chef you got to say it or he's just going to whack you in the head your 10 minutes starts D let's go this is our first timed challenge everything in Master Chef is timed but but again the time is no joke it makes it much much harder when you're looking up and there's just a clock ticking down in front of you come on come on guys that's the noise I want to hear chop chop chop chop chop 90 seconds remaining son of a my knife skills and my fish filling skills and and even my egg separating skills are good but at home you don't have Gordon I'm from Boston Kenny's also from Boston if you can't tell from his accent 30 seconds remaining come on so it goes fast we're already at 30 seconds they didn't really show me that much in this episode either we're about to get crazy though 6 5 4 3 2 one time St hands in the air well done amazing oh boy so now they just come around they just take a look at everyone's stuff what am I supposed to do with this that looks horrible it's like the cats mold your fish stay where you are please fill it let's see what they think nicely done Nick head upstairs good job you he didn't really say much about mine he just sent me right up di Kenny unfortunately you both cooked your last meal inside this incredible kitchen all right so you're going to see people along the way get cut here's the first two out of 20 that are unfortunately getting cut good night love you guys this was always really sad honestly when people are leaving all right what's happening here two down 18 to go what is Gordon doing triming those Hedges what is going on here ready for [Music] the wow yeah this place was cool just some giant mansion in the hills of California felt like you were in Italy wow look at that place that's really cool little pool party action today no way I forgot this part too Gordon just rolling in on some mini vintage car by the way I've heard Gordon loves cars good I'm sure love this are you ready to start celebrating our amazing 10th season of Master Chef in just a few hours this Hollywood Mega Mansion is going to be home to the hottest party in La celebrating for a party 10 amazing seasons of Master Chef welcome to your first Team Challenge Team Challenge okay so there's a difference between individual challenge in Master Chef and A Team Challenge in Master Chef the team challenges they get very chaotic that's all I'm going to say for right now today you'll be making all of the party food for 100 VIPs and former Master Chef contestants and winners so some Hollywood VIPs some former Master Chef contestants we're cooking for them today at this big pool party for your first Big Challenge you'll be split into two teams of nine two teams of nine because there's 18 people left it's our party and we're not taking any chances and we want to see more from two people that did really well in the skills test so Sarah yes chef today you'll be captain of the red team all right captain of the blue team will be Noah go baby you'll see later sometimes they let us choose the captains ourselves and if you keep watching you might get to see me be a team captain once or twice any of you that are drinking from the pineapple are on team Sarah so they split us into teams based on which drink we were holding here you're over here with Captain cocona over here yes Captain coconut let's go nice you 60 Minutes 60 Minutes for this one we got an hour this time instead of 10 minutes thank goodness now now all right let's go come on guys go let's go coconut crusted Cod all right we're going to Kitchen meeting to break down everything here let's see the Fried Chicken you're going to be the main star with frying the chicken I forget what I'm doing by the way what am I doing I don't even remember I'll expedite we want big bold flavors all right we're not playing games here get your hands in here 1 2 3 come all right here we go I believe that trust and communication are the key to success so immediately out of the gate I'm firing off commands on exactly what moving how many you want the burgers today 5 O there's not going to be much redu there's no fat in there we're going to move as a cohesive group about to test the fish perfect testing fish perfect I want to lead us to Victory that's really freaking good maybe just a little bit more Chipotle what Chipotle is that what he said that's a great job Nick there we go I'm getting some praise from team captain that's guys until the judge is tasting okay so the judge is tasting they want to come in and just taste our food to make sure that it actually looks okay before all the guests arrive because this is us making all this food by ourselves they're not helping us behind the scenes there's no secrets Happening Here Chee give it to me right now it's right there behind you okay guys bring this stuff up bring up right now move now Noah has a unique leadership style taste taste taste it's akin to a teacher that everyone hates Subaru oil salt peer we're doing the same thing You' got to move with intensity subu you're giving me anxiety move with purpose he's just barking order at the top of his lungs it's not the right way to do things we're just getting team aggression people are fighting in our team already are you good on that chicken you got to get it done bro let's go I know how chicken should be cooked oh boy it's not rocket sa I mean to be fair some people do make cooking chicken rocket science I've seen some pretty terrible chicken in my day guys time's up thank you Chef all right there we go who cook the burger EV cook the burger sir what is that seasoning on there some chili flakes some salt some pepper it's bland oh gosh it's got a one note all you taste is the chili powder and black pepper the good thing here is if they're criticizing us right now we can just make changes and then have it better by the time that we're actually sending food out to our guests chili powder is not the Savior for everything okay you got to integrate other seasoning to get that lifted up yes chef so who cooked the chicken Sam Cooked the chicken when blood's the middle like that and there there what does that mean that means that I messed up and I need to cook it longer what it means is you're sending someone to the hospital yes chef the only one you've got actually decent here is the fish cuz it's cooked beautifully C you nailed it fish is perfect chicken's a disaster and the burger is embarrassing I need to step up clearly what you need to do is play to your strongest strengths get a meeting with your team refocus absolutely now okay let's go okay guys C her up on me Sam you're sticking on chicken it needs to be hotter need to cook it longer C your fish is spot on it EV refocus season everything that you have here very intense all that's going on here it's very intense so we have to refocus and move it forward roll guys I'm the only one working the fryer with the chicken and this is a bit of a disaster we're going to need to literally finish the chicken in the oven I'm going to crank that oven up it's not a bad idea to fry the chicken and then throw it all in the oven so it stays hot and finishes cooking through the center it's not a bad idea at all go team blue go team blue all right here we go guys guys we're doing great guys how we doing here what is this Fred this is the Thai chili sauce we're trying to just reduce it down so that way way to much but do you see how much how much chili butter is in there exactly you know how spicy that's be what the hell is he doing how hot is that oh my god dude here's the deal this is insanely hot I don't know what you guys are thinking but that is almost inedible okay Noah go over here and taste that that's really bad okay can't wait to try it that spicy can't wait to try it that's very hot Fred threw me a complete curveball with his damn Mordor lava sauce I mean liquid magma what did you just feed me holy hell that is so hot what is that Fred I mean it was like Satan's was sitting on the pot our guests are arriving look all right so the guests are pulling up and now this is when it gets real because we know we actually have to start giving them their food I look up from the fire and I see this train of Master Chef celebrities I see Emily I see that guy is that's the strongest guy I've ever seen in my life guy's got like a 12-pack we got this stay focused let's get it going sub what are you doing buddy we got to move with urgency you got to move I'm moving I'm moving what you doing so look the the Grill's not on oh your grill Stone Cold he's cooking Hey Big Boy they're here for lunch not dinner yes sir Noah the Grill's not even on Subaru you're off Grill we need to move a little bit okay you need to wake up a little bit okay yes yeah the pool party looks really fun it's honestly unfair that they're just goofing around in the pool and we're back there just sweating guess what sat down we're starting to serves let's go here come the servers got even more real right now I need chicken Sam give me a minute lose my get that chicken up I'm laughing I had a I feel like a reputation on the show for just laughing when I wasn't supposed to be laughing you'll see later too I just one time I laughed so hard that I just literally kind of fell down behind the counter just laughing I have this problem in real life too where I just laugh sometimes when I'm not supposed to assembly me Burger somebody get on the next step you're moving why he's Ying my because I'm clearly going this definitely not another day in the kitchen this is incredibly intense and aggressive make burgers EV move give me now move you need to add cheese then throw the go make burgers go make burgers all right let's go set me up with six more Noah let's go if you think this is crazy by the way you're going to see a lot crazier later oh my God Liz those bonds better not be burnt I'm just telling you right now young lady what is going on we don't need 60 on we're going to burn before we put them on we've got to get our heads out of our no Liz Liz that's not the way to do it that's not the way to do it I'm not serving people like that okay that's being a hack we don't do that falling apart it's falling apart here the food's starting to go out let's see what people yeah I think this is little bit wrong no it's definitely rare please don't be from the about got bring this raw chicken back it's it's from the red team guys I red te come here quickly this is a big problem we got raw chicken all over the pool downstairs oh it's just red oh they're eating it oh they're eating chicken blue team where the Bur please I'm waiting on the Patty I'm probably just terrified right here talking to him blue team look oh the servers are just all standing waiting on our side oh pull Burgers now pull Burgers come on guys pull Burgers pull Burgers right I know what I'm doing I'm pissed at Noah clearly I'm confused too my hands are up like this I have no idea what's going on right now that's a pretty terrible idea oh come on guys yeah wrw right now I'm seriously worried okay the biggest season ever the most food poisoned I'm done oh boy Chef feel like he's about to throw it I feel like he's about to throw it oh boy that is the first instance of Gordon Ramsey throwing food that you will see you will see that happen more I'm going to take over I'm on the grill there you go burgers are a couple minutes out guys hey blue team have we giving up no move let's move I need burgers on the Fly Guys yes chef burgers on the Fly these Burgers right now if I don't get those Burgers all this other food is going to die you're moving like we're literally in a choir practice move we got to get these Burgers on now I'm working on it now not working EV and Noah are just move with the burger Evan Burgers son of a gun sub Whata water stay on task dear God lord of Mercy what is he doing subar what are you doing subba oh what what is he doing he was like a blind person in a round room he's acting like he's never been in a kitchen truly a blind person in a round room Subaru on the fly right now hold on hold on now don't hold your finger up move cooking is the way I relax and I cook for my family and friends all the time but I've never cooked for is he eating he's stilla so I'm very he's still chewing are the chips he's on chips right now is he doing sub is literally moving like as a closed head injury sub you killing me man subba is literally messing everything up Subaru fire onion why is he still eating he comes to my first station he's in my way no excuse me sub what do you want me to do just let me hey you you like dog always in the middle of the road get out there what are you doing I I am come here yes sir I was what are you doing hey come here hey go water my FL go water a PL there middle one and the big palm tree as well do something useful oh unbelievable unbelievable two burgers on the tray behind you thank you all right let's see the red team a little bit for a second hell oh dear red team that's not even rare that is just raw I it's raw honestly I've never seen such a fragmented team you're all shoving out can you see that look at it bets on whether he's going to throw this right now continue working I'm I'm say Step Up season 10 season salmonella blue team last table guys let's go all right the challenge is finishing up here it's intense but it's finishing up need six of each guys love y'all move come on let's go these are good good perfect let's go we're done blue team yes chef job done I'm going to check in with a guess yes chef good job everyone thankfully we are finished all right blue team on three 1 2 3 blue team now give it up for the let's see who won let's see who won the winning team of today's extraordinary challenge congratulations to the blue team baby go Blue Team congratulations oh so what happens to the losing team here don't remember red team you'll be facing a tough Elimination Challenge get both those kitchens absolutely spotless oh they're cleaning both kitchens up they have to clean our kitchen and their kitchen for losing this sucks we lost and I feel personally responsible for everything that happened on our team you ready to celebrate because we're all going to jump into the pole that's awesome here we go let's go Blue Team I mean this is great Gordon is in all of his clothes I am winning team so excited it's so awesome wow wow also I remember the pool was so warm that was awesome that was awesome let's keep rolling back at the master chef kitchen so it's fun because sometimes you get to do challenges that are not at the master chef kitchen and then you come back like this and you do challenges inside the kitchen it's kind of fun to do both Noah who from your winning team will face elimination even though our whole team won Noah has to pick somebody just one person who has to face elimination with the rest of the red team the losing team today as a team captain if I were L I'd fall on the sword right now but I believe subba is hurting us immensely I don't think that's fair if I'm being honest if I was the team captain I probably unless something was so bad put myself down there cuz the captain goes down with their ship you know what I mean head up to the balcony yes Che thank you good luck sub good luck red team and subba put on your black aprons let's go so there are two types of aprons there's white aprons and there's black aprons and then there's the colored ones for the team challenge for the the white aprons that means just a normal cooking challenge for the black aprons that means somebody is going to be eliminated at least one person I actually contributed to the winning thing Noah's very threatened by me and now I have to fight my way back tonight it's all about what's under here oh boy it's actually been cooked on Master Chef more times than anything else can you guess what it is chicken chicken yes an absolute stunning protein in fact the chef's dream now to be a true Master Chef you have to be able to take a stunning bird like this and break it down into all its delicious Parts yep it's so easy honestly for me I could do it with my eyes closed really Gordon yeah all right well here's the deal Jo I think we know what's going to happen right now oh man put that on for size my friend he's crazy Lord have mercy my go unbelievable look at me just watching up from the balcony if you're on the balcony that means you're safe that means you're not going to be eliminated two drums two thighs two Wings two breast one carcass you watching up there he just knows where everything is just from feel lift up the knife pissed back the skin and literally slice through pull back pop out that joint Wow Come Around slice off in person this was so cool to watch because he's just so quick and he's skilled and he's so confident feel where the knuckle is boom and all the sounds just th one drum now for the exciting part chicken wing cut through the wing snap off unreal snap off back to the main part of the bird fill the breast bone down the middle come through the wishbone and let the knife do the work through down incredible all back the filet and off one carcass two drums two thighs unbelievable two breaths done boom and he does the knife throw too wow easy Zoro Ramsey I hope all of you are ready to follow Chef Gordon's lead please head to your stations please open up your drawers Co and put on your blindfolds they told they have to do it with a blindfold too the room was silent when they told people to do that because nobody wants to break down a chicken with a blindfold on that is insane I can try I might not have any fanges but I can try it here we go here we go your five minutes only 5 minutes oh my God start now 5 minutes is reasonable without a blindfold but with a blindfold come on guys little unfair be [Music] careful stop stop stop stop it was all we kidding really okay so now they just all break down a chicken they do it as quickly as they can within that 5 minutes and actually I remember subba finished first before anybody else which was awesome to see he's just look at him he's just standing there at the end that's it head in the a guys head in the air and now they look at everyone's chicken and another person has been cut which leaves us at just 17 people left I'm still here guys go kill it I'm still here all right we're back in the kitchen the next day they finally didn't make me wear a Harvard sweatshirt I didn't want to wear a Harvard sweatshirt and I feel like I'm probably allowed to say this now they tell you what to wear they dress you every day on reality television that's how it works I was a college student I was at Harvard at the time they made me wear the Harvard sweatshirt I'm sure all of you are wondering what secret ingredients are lying under those mystery boxes yes to introduce those ingredients someone who knows a thing or two about secrets secrets she's an actress a loving mother and a former Victoria Secret runway icon I was way too excited right there what am I doing please give a warm welcome to to Alexandra Ambrosio okay Gordon's going in for the kiss on the cheek there hi guys now you're from Brazil she's from Brazil so it's probably going to be some sort of Brazilian challenge coming from Brazil we love fresh food fishing grabing like whatever we have using that date to cook it's all about cooking and eating and having fun listening to music spending like quality time with your family nice right all of you it's time to find out what secret ingredients you'll be cooking with tonight's hu stations let's go on the count of three please lift those box Mystery Box challenges are always so much fun oh wow yes let's see wow there you have proteins that are stap in Latin American Cuisine we got red snapper some prawn octopus skirt steak swordfish we want to see Latin inspired elegant dishes in honor of Alexander joining us this evening understood yes just for your understanding we don't have time to prep for this we don't have all this time to go and sit and think about our ideas we open the box we see what's there and you got to think on your feet remember what's at Steak three amazing places upstairs this is my first time actually down in the kitchen cooking a dish a few months ago I was just back at school cooking on this small induction burner and this little illegal Kitchen in my Harvard dorm room that I built and now here I am in the most amazing Kitchen in the entire country which is incredible right let's have 60 minutes on the clock 60 Minutes look at me thinking I'm just thinking what the heck can I make dish you've ever cooked your 60 I do love Latin ingredients so this is great now let's go guys I'm winning the race to the the back Pantry so this is the pantry it has everything you could possibly imagine it's got all sorts of fresh fruits and vegetables it's got Seafood it's got fresh meats it's got every spice you can think of it's in there multitask more importantly get creative with your ingredients that's one of the coolest Parts about Master Chef oh look I'm going back to the kitchen is that they have every piece of equipment every ingredient you could possibly gentl hello Evan so what's the plan this part's hilarious Chipotle spice skirt steak marinade right here I'm going to keep the head on the prawns and this is common in the challenges they come check in with you and see how you're doing out of that head so you're going to have a little ser and turf with a roasted corn salad and a little Sals of a day how you going to cook this the skirt steak I'm going to Seer it off in what why not a grill grill plate or a cast iron pan you want to make the best dish possible you got to use the appropriate equipment they retain heat better and they also give you a better Char this is the first steak I cooked you gentlemen which one be my apron was cooked in nonstick well we didn't say it was that good it wasn't that good I wouldn't be here okay you know what evow you don't have to bust our balls okay what you doing I'm here to uh show you what I can do I'm comfortable with these ingredients I use these ingredients on a regular basis I've cooked well over 100 lb of skirt steak in my day remember something as in life in the master chef kitchen that you dle out will come back at you I definitely don't want to eat I know what I'm doing I don't the cast iron pan I'm looking forward to uh knocking this out and impressing the judges all right so here I go I'm cooking it up over there is she smiling at me what is going on it is a little hard to concentrate cooking in front of alandre I I you know I uh I she's obviously this beautiful supermodel and it's it's it's hard to focus on a radish when there's a supermodel standing there but uh my head is down and I'm just not looking up so okay Alexander Here Comes what big twist what what happened here stop the clock oh boy all of you look at me stop what you're doing what this is Master Chef season 10 our season of surprises oh boy so there's an additional twist all four of us also want to see a delicious Latin inspired shaich let's go what we also have to make a Ceviche luckily I love Ceviche this is still kind of scary quick so that means running back to the pantry grabbing more stuff and making an additional item let's go guys oh my God okay I'm freaking out think about what you're doing young man okay let's go use that Harvard Education come on being out here it's I'm back in the it's what I want to do with my life I've taken time off from school and I've kind of put everything behind and and come here to Chase my dream Nick what's going on mik how do you feel about that Ceviche wrinkle that we threw at you I actually loved your Ceviche wrinkle wow you know I IJ a lot at home in the summer my brothers and I catch a lot of fish I'm using the the the juice from the shrimp head y so that's F when I'm doing so what are you going to make so Brazilian cheesebread tacos with a grilled corn salsa a Brazilian cheese bread Taco where did I even think of that and um and a prawn aoli PR aoli Nick I'm very I'm very impressed Nick stop it from coming out like a crepe no maybe he wants it like a crepe though man you know it's a unique Taco I think it's got that nice I want to see it this is like the moment this is a this is a very bold and big decision he's making I like this though let's see it whatever you call it as long as it's a vehicle for I like that I'm doing this though this is great this is great A little bit more than that a little spread it out spread it out spread it out a bunch yeah may not be hot enough yet luck it's not hot enough yet thank you Chef I'll make it happen I'll make it happen this while I do have a lot to prove to the judges but I I'm going to prove that tonight with my dishes all right 10 seconds left 9 8 7 5 this is when your hands start shaking you start freaking out things go wrong in hands up well done Wow Wow Let's see see how I did Nick go all right let's see what let's see what we think I feel fantastic I've put a lot of thought into the dish it's beautiful it's colorful it's bold I took a lot of risk in in in making such a complex dish where' the supermodel go Nick describe the dish please so tonight I made a Brazilian cheese bread Taco with a corn salsa and a skirt steak on top with prawn aoli meat looks a little bit on the rare side but I will say meat always on camera looks less cooked than it actually is first of all they're tentu you got to get in there and the fact that you did this is so bold young man thank you Chef I think the cichi presentation is the best of the evening looks like a cichi that come from a restaurant pretty what's in there so I have the Snapper and then I have some uh lime Supremes A little bit of mango nectar shave radish and passion fruit the ceviche is good you went overboard on the Scotch bonnet you really need to tone that down my face that making what you marinate the steak uh I wrapped it around some cinnamon before I cooked it and then I also just did classic salt pepper a little bit of olive oil what you've done with that cheese tortilla and marinade the steak delicious Nick this is a cool smart very intellectual take on a surf and tur with the proli I mean really high thinking great tasting stuff thanks good job done job thank you I tried to go above and beyond what the judges were expecting job so seeing them actually love the dish was amazing it just sort of validates it more for me that I deserve to be in the master chef kitchen there are three dishes tonight that Joe oron and myself really want to highlight oh did I make it Sam Liz and Fred oh do you three have the worst dishes of the night oh that's just mean my favorite dish of the night all right now they're listing out their favorite dishes of the night is Nick wow wow I get to go up top so that means I'm safe again I'm not in the next next Elimination Challenge once again I first I won the Team Challenge now I just got up on the balcony here one of the three spots and now I'm safe again oh three of you are now safe well done thank you good job thank you for everybody else down here somebody else is going home we're back but the nice thing is I don't have to walk out with everybody else with the black aprons I get to go right up top and just watch a game welcome back to the amazing 10th season of Master let's do this today that's why you are all three safe up on the balcon for the rest of you it is time now to put on your black aprons to face elimination not a good feeling I feel like to have to take that white apron off and put on a black apron what's under here is one of my favorites is a classic delicious French dessert a stunning oh T caramelized pear Tartan tart tatan first thing the short crust flour so this is really sometimes if there's something more tricky and complex Gordon actually just goes ahead and demonstrates it for us other times we have to be creative and think on our own but this is cool because he's actually going to just demonstrate exactly how to make the perfect perfect one first he's making the dough letting that rest off to the side then you have to make a caramel so into a cast iron pan you put a bit of butter press it all down and then a nice big sprinkle of sugar maybe even more than a sprinkle here and then for some spices aromatics you put a little cinnamon staran then this is sort of the technical part you're sort of layering those pears and this goes onto the stove so that caramel is being made in the bottom while those pears are slowly breaking down a little bit and starting to caramelize as well and now Once the dough is rested here he's rolling out a nice pastry here that's going to go on the top of the taton which is eventually going to be the bottom cuz you flip it at the end this looks beautiful uh so you rolls it over from the Rolling Pin tuck the pastry in around the pear wow Gordon this looks perfect into the oven Gordon don't you're gonna light your hair on fire out back on so now this is the tough part flipping this over it's got to be perfect firm hand on and twist there we have our beautiful tatan oh it's perfect down please o the fun part tatan in likes little flambe that is a beautiful flame too oh my God amazing got to bring the flare and then finally a and then a tiny little dusting of powdered sugar to finish it off and that is it so now they're giving everyone some time to cook here everyone's picking different fruits things are definitely a little chaotic in the kitchen right now and I'm just watching as you can see from up above it's actually nice too cuz I can give little pointers for people here and there if I want to help someone or or not or not tell someone that something's burning so you can get a little strategic up top if you have any enemies or but I was pretty much friendly with everybody and now it is time for the flip hey great job no he almost just put it off the plate oh Jamie that was awesome oh that one looks amazing that one looks the best so far that I've seen Liz I'm so proud of you it's awesome wow these are so pretty oh beautiful FES too damn all right let's go let's go yes sa oh boy oh boy his whole gloves on fire Su let himself on fire oh my Gody down over over there we go okay is it burn no no nothing super there are always Medics hanging around on the side the whole time during Master Chef cuz people cut their hands all the time their fingers you might drop something on your foot you might get burned it happens you'll see later on some really bad accidents happen boom done and unfortunately yet another person goes home tonight so now we're down one more person only 16 [Music] left okay another day in the kitchen yeah welcome guys love to see those white aprons nobody's going home everyone's happy we know we're just in for a fun cooking challenge here team again Team Challenge again I hate team challenges A Team Challenge you have to give up some control we are now down to the the top 16 home Cooks to the extraordinary 10th season of Master Chef yeah tonight you have a Team Challenge and the challenge you face tonight the biggest risk that I personally have ever taken in this competition what is that but first let's divide up into teams all right from Bri to the right you're the red te right down the middle from Michael to the left you're the blue team please put on your aprons It's A Team Challenge and you better get your team on point or you're not going to have am I team this time now all of you take a look around because your future in this competition depends on these people but there is one very important aspect that is still up in the air your captains who today will have a lot running on their shoulders because those captains are heading to a restaurant and let me tell you something it's one of the best in all of Los Angeles it's a restaurant that I happen to know very very well because we will be going to my restaurant ah so part of the challeng is happening at Joe's Restaurant nice two captains will have to learn how to make a gourmet authentic three course Italian meal if you think you have what it takes to lead your team to Victory and you want to be the captain Ray raise your hands I oh we a lot of us have two hands up hands down okay convince us and Joe especially why you should be the captain to start I'm Italian um it's true I Italian Jo Italian it's fair right that already qualifies you for many things but continue I have not lost any challenge in the master TR kitchen yet that's true I'm on a good in several restaurants including a three Michin stard kitchen for a month this summer good stuff for starters I'm literally a captain Jamie is a literal captain of a boat so he's a captain he's right I'd love to uh get in your restaurant learn I have leadership everyone's got some good reasons here Michael runs a business I know how to do this compelling subba you're the only one who doesn't raise your you don't want to hang out with me I thought me and you in my car we could be pretty good sexy subba and Jazzy Joe down Jazzy Jo leadership is all about leading when needed and following when needed to be that's admirable appreciate that that said from The Blue Team I've decided that I'd like Michael Michael is the captain of The Blue Team okay from the red team and the red team Nick to be the captain let's go baby hope you guys are ready for what you signed up for oh I'm ready I'm ready let's go my team is really heavily ring on me all right boys let's go my strategy is essentially to take as many notes as as I can I want to bring everything back to my seam so that we can perfectly replicate what I see at AUST OTA so that's true I I am in college so I'm good at taking notes at this part of my life all right oh that's a fun ride by the way in that car it's a sweet car welcome to ostaria MOA Liz is the executive chef of the ostaria this is Michael captain of the blue team and meet you how are you Chef nice to meet you okay so the idea is Michael and I have to copy three of the dishes that we're going to then bring back and make with our team for this challenge first is a pasta course the Rota and egg raviolo with brown butter and Sage it's a very simple dish it is just a pasta stuff with Rota filling and an egg yolk in the middle and when you cut into it the egg just oozes right it has to ooze though we are going to start by making the filling for the raviola look at me just grinding away on my dry Grano dried grating Grano is basically parmesan cheese parmesan very nice parmesan cheese it can be very sharp and pant so it's really a very small quantity homemade pasta dough so we have to handm the pasta looks like my grandmother still does it this way she's 99 oh wow I think this is the most difficult challenge yet but at the same time making Italian pus from scratch is something that I did with my family growing up and that's something that Joe and I share in common this is your make or break time okay if you mess this up you got to start over the egg yolk which is the star of this raviola willest the gets warm the yolk warms up a little bit but is still perfectly running the pasta dish is very simple there's actually not very many ingredients is all about technique what is the sauce for this pasta literally butter and sage and we Browning the butter and frying the sage in that butter so as much as I feel confident in my own abilities to cook and see how bubbly it is and perfectly brown butter aming and Joe's going to garnish with some fresh crisp sage and this is ready to serve some Parmesan on top go ahead cut it open ooh look at that yolk pop that's what you're looking for all right second dish okay so the next dish Lam W in a tahini and dried Persian lime marinade I'm also Persian so a little leg up there gives it really good color you notice the quantity of the seasoning that is a lot of salt lot of salt yeah that's a lot of salt I think if one of you two figured out how to season properly you could probably win the whole competition so this takes at least 7 minutes per wow so when you're cutting the lamp you're following the bones you want it to be as close to even as possible sure we plating just a little dollop of marinade some broccoli do a little cross with your lamp so this one's a fairly straightforward Dish as well you just got to make sure you sear the lamb off properly next we are going to do the sea trout with the umbrian lentil to sea trout with uman lentil and a little red cabbage on while the cabbage is cooking down we're going to start our lentils you get lentils around a lot they like mush bad bad you want to feel each one under your teeth this is ha manian sea trout salt the skin but not pepper it and in order to get evenly crispy skin you hold it down and if your finger splits the skin will slide right up you'll have like a bald fish there's a lot of pressure here it's me vers Michael trying to soak in as much information as we can I have to be drawing diagrams I have to be taking notes it's sort of a crazy thing because if the captain doesn't get the right information then it's over and we lose now I'm going to teach you an Italian NOA secret for real you have to finish everything with fat will give it like a creamy [ __ ] effect all right so here is really your moment of truth is your fish overcooked is your skin crispy is your skin still on the fish yeah I remember my hands started hurting really bad during this challenge because I was just writing so many notes pages and pages and pages of just notes trying to spell out exactly what my team would have to do I got really really nice crispy skin here we're going to get that right on top take a little bit of the cabbage and beautiful now this is but cooking instructors when we head back to the master chef kitchen you really have not made this easy on us this is the first time I've actually felt really stressed on this competition I don't know how I'm possibly going to pull this off best of luck Liz thank you okay so we got our notes we tasted the food we are headed back to the master chef kitchen this is in LA right now where we are Michael just needs to get here I'm ready to cook absolutely Nick's steering the ship we all listen to Nick yeah 100% confident about your strategy very who on your team are you worried about Michael I don't think I really have a worry right now cuz I've kind of laid it out in a way that everybody has a role you have any weak points on your team if I am a good leader I don't think I should have any weak points I totally agree it's time to get in there and teach your team how to make the three course Italian meal that you just saw I want to see three dishes of each course that's one per judge nine in total okay you will have 1 hour to pull this off you better get moving cuz your time starts now oh okay they started the time when we were outside that's great okay pretty intense back in the kitchen y guys let's [ __ ] let go all right I got to Hype everyone up here I got to Hype everybody up we're going to cut right to the chase here okay we spent a whole day with Joe at the restaurant and um we have three different recipes we're doing today okay okay Ricotta and egg raviolo which has the raw egg inside second is a lamb rack that's marinated in a tahini lime marinade with a grilled broccolini the last dish is a sea trout Jamie you're a big fish guy right yes sir do you want to take the lead on the fish absolutely I got a captain of a boat who's a fisherman he knows how to do fish okay I drew pictures I remember I drew pictures of every single thing I wish I still had the notebook that I had I don't know where it is but I got to find it now it's really fine knif work if you're comfortable with that Brun it's brunoa yeah I want the lamb station byor and Fred Fred and have the lamb together those are really finely kind of diced and then we got W and Renee on the ravioli you want to boil it as long as it takes for the butter to Brown the grated Parmesan is it on top yeah you just do a nice micro I can help with that at the end yeah I mean my work is cut out for me here it's going to be intense let's kill it today it's about to get crazy here we go let's go guys 50 minutes remaining oh we so we took 10 minutes to sit there and talk so this is the tough part is like everyone's going and grabbing their own gear I had to explain to them what to get Nick is taking complete charge making sure that our flavors are exactly on point I'm trusting the kid right now thanks got to be super salty when you get a chance Nick I need you your earliest convenience everyone's calling my name and getting me to help clarify things which is okay because I couldn't have possibly put everything down on those pages first we cook the meat and then let's grow this off right that that needs to rest absolutely pasta dough H whatever I've done it before it might not be perfect but I it needs to be perfect Rene dough I'm getting it done oh God what is she doing I'm going to I'm going to need to go help over there signature dish which we're very very good I think Nick has an edge but I think Michael has the experience and the maturity to drive his team Gord all I needs to hear is that you think I have an edge I appreciate that Gordon this is Joe's Restaurant so we are not sending anything out that looks like crap I feel like Michael's not cooking Michael's got to be helping a little bit so the Jeopardy this evening is that one full team will be facing elimination and the winning team will be safe on the balcony got it okay so if my team wins my whole team gets to Great stand on the balcony we're all give me a w w give me an a a give me a t t give me an e e give me an r r water for pasta pasta on y yep you got to start boiling the water for the pasta quickly really stupid moment water takes a while to boil we're good we're good let's get two all right Renee go get the dough I'm feeling good I had a little bit of a dumb moment cuz I'm like huh with the water but hey it's okay you know I'm getting it what we need to see right now gentlemen is the captain's Bean less vocal and more Hands-On we can't have this much liquid in there so I would figure out a way to get some of that out neither Captain has cooked they're walking around like a soccer coach it's not easy when you have three different teams trying to do individual stuff it's it's hard my cutting board is moving way too much I definitely need to focus the most on the pasta station I think struggling a little bit with the dough we don't want to fold it right cuz we're just going to make it dry this raviola has to be perfect so I have to jump in there and do it myself the dough looks so pretty it does nice job you did a really good job with it all right put the yolk in so we need to oil these when we put yolks in right that's perfect now the big trick here is getting the other pasta on top squeezing the air out because if there's any air in there and you drop it The boil it's going to go boom you know after this we don't have any more fish got it I know exactly what I'm doing okay no stress oh the blue team is just getting after each other that but you know that you're not going to get the same heat as you would on cast iron I know you love these pans you I'm worry about this fish sticking to this pan look at that Jamie's over on my team he's just he's moving along would like C you like stainless steel but no no no no no I know exactly what I'm doing I know Michael you got to tr trust me I know exactly what I'm doing I know exactly what I'm doing okay I believe you trust me Sam keeps saying he has it but he doesn't and because he doesn't have it he's going to the blue team is if you let wow they are just fighting over here and it's not hot it's not going to get crispy Sam you didn't listen to me don't oh no keep your hand on the fish look you lost the skin dude I want these two in the cast iron we're getting two of them done get those pans roaring they already H they're already on skin down do not move your fingers from off of it that's the here that we were supposed to have why are we cooking three different fish and three yeah they do have like four or five different pans going on right now with all this different fish and at this point because we got three times of Jeopardy now right they have to guys you want to win this yes 100% sure come on then guys this is bad Nick yeah come quick should this be looking like this that medium rare I would choose the ones that are medium rare some of those look okay would like no they're not they're okay they're not okay some of the L is raw by the way all right Rene we're going to cook these okay yep so red te they're now poaching the ravioli now make sure it's brown we got to time this really well okay well if you cook the ravioli too early and it sits you know what happens with that yolk does it start to coagulate a little bit the yolk needs to be warm running and perfect looks like he thinks we're cooking our pasta too early someone should go think about plating we're on it last 2 minutes guys we only have 2 minutes so we got to get this going where is Nick I need Nick over here right now because I have no idea how to Plate this dish it got really hard as it got later because everybody was just calling me it was getting crazy for the garnish there's not lemons on this garnish on this one I need you to show me how to Plate show me one plate so I can replicate it about just plate it and then I will replicate it that's all on top looking pretty those PL perfect you got to be dressing let's go did you dress these with the marinade no not yet you've got to hurry up please Michael 90 seconds to go guys just a minute and then you just oh boy that is not brown butter the other team does not have brown butter 30 seconds to go 30 seconds we don't even have everything on the plate parmesan that's it oh that butter is perfect our butter is perfect on the top yes just a sprinkly I got it just put the greens in there Michael's not even going to have a chance to look at the other two dishes this is a big mistake he needed to trust them ravioli all right let's it with love that ravioli does not look good help out Sarah come on get it on there get it on there hares let's go Cherry get him on the plat oh ah you burned me 10 all right we go 10 seconds left 7 6 6 5 4 3 2 1 up good job it's good it's good hey is our butter brown enough no is our butter brown enough no bring forward your three course meals up to the front right now try put a nice straight line please wow so each team made nine dishes right here it is time to taste the egg rot raviolo let's see let's see let's see red team first Nick can you bring your dish forward along with the cooks who helped execute it yes looking at my dishes I feel proud of myself and they look good ours look the same as they the rest being the student not the teacher and I've reversed that role here and I think I've done a really really good job okay visually visually I love the height of the rav and looks good yeah I love seeing all those brown Speckles of the brown butter that allows me to really see how you cook that butter down just the right way thank you yeah aesthetically it seems spot on M's a little bit darker than I think that's nice though have a little crisp on the bottom we don't so I disagree with come on come on very good oh it's perfect it's perfect not too yokey so it means it's cooked mine is perfect [Music] awesome M it's delicious pasta's not too thick amazing touch less cooking underneath and you would have nailed a perfect rol cheese dosing the linity it's all spot on the yolk is obviously perfect the brown butter is great the sage is crispy it's spot on thank you awesome we crushed it number one dish our first dish perfect okay Michael please all right let's see the other teams raviolo we might be in trouble Gordon you know this dish you've eaten it a million times you just saw the prior example what do we think visually it looks like it's sat in a pool of butter yeah it would be a perfect butter sauce if it was a it's not brown butter like we say melted butter and Sage is a sauce for a lot of pastas not this one the problem is let's see the middle okay look at when he cuts it open and squeezes it down there's an egg white that jolts out of it as well they put like a whole egg in there no that's bad that's egg white egg white yeah can't rush that who separated the eggs we both this is really raw please bring up your roasted lamb dishes all right and now they check out our lamb dishes so I'm feeling really confident so visually interesting a little bit of a different strategy serve the Crusty end of one rack and the centerpiece of another was that your idea no that was mine is that how she did it in the restaurant no Joe it's not all right let's see their lamb dish now my lamb is sliced and put on the plate beautifully who put the Lamb on the plate that's me Chef that looks appetizing doesn't look exactly like it did in the restaurant but it looks good the Char on the outside of the lamb and the perfect medum rare on the inside is the magic of this dish and it's spot on thank you so much visually flavor-wise it's almost a duplicate of our lamb dish nice thank you so looks like we won the pasta they won the lamb there's one dish left we're bring up our roed but there's always that little devil on your shoulder man you might have messed this up all I can think is if there's three dudes on the planet can figure out a way I mess this fish I miss these three guys in front of me Jamie you cooked the fish yes sir J cooked five pieces of the trout simultaneously in two cast iron pans I saw it we had them so you may as well try them it was impressive thank you shall we yeah let's try it come on I'm nervous who cooked the lentils I did Chef in what uh chicken stock Chef nice chicken stock little extra flavor come on come on come on I'll give you my criticism as the owner of the restaurant where this dish comes from no comment nice it's hard for me to distinguish this from the original nice it's perfect oh my wow thank youe thank you Joe it's amazing unre thank you technically this is beyond reproach and as close a replication of OT as you can get I think for me it just needs a little bit of citrus or another hit of lemon on the top just to complete it and put a ribbon on the whole dish yes sir the Tasmanian SE trout is absolutely cooked beautifully I've just got one side of my plate absolutely doused in black pepper so that needs to be seasoned from a height not so close Okay but good job unreal good job the other team could have nailed it too though so let's see you have a 4 oz piece of fish with 2 and 1/2 o of garnish the problem here is these lentils were cooked in a way where they broke and all the starch is released the L look really mushy on theirs if you look at the red team lentil they're shiny remember olive oil in the end individual lentils we did add the olive oil but it was too late it was too late someone who cooked the lentils uh I did to yeah you ruined them oh boy let's take a look at the skin first he didn't even hold back in that Comet just let's see the fish Skin's not crispy at all no no crisp so a bit overcooked and yeah when the fish gets that color that whiter color it's overcooked got a lot of issues of technical cooking mistakes the lentils are cooked poorly it's like lentil soup that you would sell for two bucks in a cafeteria sea trout is overcooked inconsistent cabbage is actually quite good crispy seasoned well this is one of the most expensive fish anywhere in the world Tasmanian sea trout it is a luxurious ingredient why's white it looks like canned salmon totally poached when we're heading for the Rocks stop time out come here let's readjust yep so they got torn apart let's see who won fortunately there can only be one winning team and I think we all know which team is the winning team tonight the team that will be safe from elimination is the red team yes that's right good job Nick and team please head up to the balcony you guys did an excellent job we've just won our team was cool common collected in a way that I haven't seen before in any Team Challenge and so I'm really happy with the work I've done tonight Nick is the reason we won he no taking I mean the whole team is the reason we won I finally have immunity I have been in every single elimination challenge it feels so good to be safe blue team it is a good feeling to be up on the balcony did not come together as a team and now you have to prove that some of you still deserve to be in this game time to fight for the blue team huh hey Nick what Chef you are safe with immunity but because you are the captain of the winning team as a bonus for leading your team to Victory you have a very very important decision to make in the elimination challenge W this decision will affect the future of this competition Big Time Gordon why are you giving me such a big responsibility here I have no idea what I'm in for we're about to find out we're almost halfway through all the episodes by the way we are cruising through this thing let's go Blue Team all right here comes the blue team they're facing elimination today here comes my team in my ability we are not we are safe blue team this is the moment that you all have been dreading put those black aprons on I still haven't had to put a black black apron on remember the entire season so far we're on episode 9 today we want you to work together in teams of two Team Challenge but there's only two people per team now we haven't seen this yet this episode's crazy it's time for the famous Tag Team Challenge uhoh tonight two of you will be going home two people are going home tonight wow so we're going to be on to just 14 Cooks you couldn't drop a bigger bombshell I was not expecting that at all the judges they're setting the standard up damn Nick okay here we go I know something's about to happen because you were the winning captain of that incredible three course Italian find dining challenge you get to pair the eight home Cooks into teams of two come and join that's a big thing to do to decide the fate of the blue team it's a huge decision to me and two people are going home tonight the equation of this pairing is in your hands you know I remember being a little bit nervous just standing that close to Gordon who would you put alongside Sam I'm going to put Sam with Sher okay Sher cuz they were good friends yeah I paired Sam with Sherie because they're both very softspoken people and success in the Tag Team Challenge requires communication yeah it'll be interesting to see how they do being in a place with Dorian I want to stick her with subba put her with subba place with why is she all mad Dorian yes chef how you feeling is sabotage I honestly think that is sabotage but I subo was a much better cook than Dorian let me just put that out there by far not even close actually so partnering with me is sabotage where is the team spirit the only way that subba and I would be able to beat this is if subba can take Direction and ask questions D I think if subba is managed correctly in the kitchen he's probably one of the strongest Cooks here thank you I agree I think sub was one of the five best cooks of the whole season to be honest I think he knew so much about ingredients he understood flavors you know he cooked a lot of Indian Cuisine so it was spicy sometimes but I think he knew a lot in the kitchen sub how you feeling right now I'm hoping that you know Dorian and I could work together tonight you got to find your voice yes remember that yes okay so NOA after seeing the First Team Challenge that having Sarah and Noah as captains I am really curious about what the dynamic would be if they were on a team so I want to put them together wow Nick head upstairs thank you the safety of the balcony all right thanks Nick so there are four teams two people going home that means that one team is fully getting eliminated right now and tonight you'll be cooking some of our favorite dishes from all of our sister W each team will have to replicate this exact platter your each take turns cooking if you're on the sidelines you're there to help if you're the one cooking in turn listen to your teammate when we call switch you'll tag your partner and swap out you'll have 75 minutes working as a tag team to make all of your dishes tonight anything less than excellence and you might not be moving on I'm nervous cuz I'm like okay I just paired all these teams together the two people that go home and lose they're probably going to be mad at me let's get into positions those starting stay where we are those finishing onto the side please you're 75 minutes [Music] starts now let's go come on guys let's go come on subba first you got to get those pots out let's get those pots out subba this is crazy the person on the side can just talk and that's it they can't touch anything until they're sub it's right there in front of you subba it's it's right there in front of you it's one right there 30 seconds to go until we SW oh so they're very quick you only get quick Osa I'm doing it I'm doing you have to move with a sense of urg you can tell this team's not going to be doing super well subba it's a egg roll subba subba it's a egg I don't know why she's saying that set it aside I'll get the in there now so no we're not worrying about the peas right now this Isa is not listening he's not hearing me I'm trying to give him Direction but he's all over the place cut it up in the cubes remember the cubes for the kebabs remember that yes okay so cut that meat in a cube for me please it's funny that all the other teams are just totally silent back there and then this one is just loud chaos I mean the whole room is just filled with yelling from these two teammates cut that me in a what the hell was that I don't know if subba really wants to still be here I feel like the weight is totally completely on me you know how to make a meatball sorry wait do you know how to make an Italian meatball uh no you don't I'm so mad right now 30 seconds get ready guys all right [Applause] switch okay listen not the best start no I've seen you in the trenches before you've got this come on dig deep what you need to do now hey is take him under your wing okay big deep breath okay come on you're not ready to go home no I'm not Dorian Dorian there's two come on God 5 4 3 still chaos only 20 minutes left now so it's getting close I'm doing it all by my damn oh my God it I absolutely know what I'm doing in the kitchen I've been cooking for 30 years but I can't do that when somebody's coming back on my neck and shouting things which I know how to do take it off subba put it in the form take it off take it off you still got it on the heat it's done hold on it's it's very thick not going hold door we got 6 minutes and 4 second put it in the form Suba Saba put the tortilla in the form okay you want me to put in the form Saba what happens the one tortilla we had he dropped I I love how they just zoom in on the tortilla sitting on the floor just this Sad Little Tortilla just hanging out there subba you are not listening I will I will fix this you're not listening sh you're not listening I caused a little bit of drama I did I did cause a little bit of drama 8 7 6 else 3 2 [Applause] 1 I think I'm as relieved as all they are that it's done to be honest team I feel so bad for subba all the other teams are hugging and celebrating Dorian won't even look over at him Michael Liz everything left the last minute raw fish a meatball that you could play golf with God why does he say things like that he just didn't have to go there by far your worst performances damn this one hurts for me personally cuz I think you guys have so much potential and I just think this particular challenge overwhelmed you Michael and Liz you've cooked for the last time in the mased kitchen this is an experience I'll never forget please put your aprons on top of your bench love take care and head home thank you and you know what this means 14 people left what's going to be today flowers okay wow it's so pretty Gordon dress up in a suit guys come on this wedding is going to be amazing oh wedding oh wow it's so cool to me that they can just turn this place into something so different every time for the first time ever we're hosting a wedding inside the M chef kitchen perfect you're probably wondering who's getting married who is getting married he's a much loved member of the Master Chef family last season's Master Chef winner Geron the bride and groom want fet and they want Lobster red team you'll be making the lobster blue team blue team you'll be making fet filt so I'm back on the blue team but we're making different things again this is no joke we're making food right now for a wedding which means it's not just this standard that we're looking for we are looking for something way way all right well clearly I can't cook lobster cuz I'm allerg Shish so oh yeah I forgot Noah is deathly allergic to shellfish and he's supposed to be making Lobster so this is going to be fun allergic to shellfish I know that I'm going to be in a hell of a lot of trouble welcome oh all the guests are coming appreciate you coming thank you so much guys hey wow hey guys good to see you again how are you Chef you doing good how are you beautiful good to see you good to see you this is a big Challenge and this is a lot lot of pressure on our shoulders I think we should keep the fillet kind of simple salt and pepper only and base with thme and that's great for cooking one or two individual fillets but butter basting 45 fillets is not realistic agreed let's all let's all talk oh boy things are going to get intense again you can already tell CR would you like we're going to do a hard sear on both sides for sure but then I think we rest a hard sear because since there's no fat in a filet it will get grainy all right we all need to listen to each other right we do we do I know yeah Renee Rene is not really listening to anybody here Bri do you want to put someone in charge of cooking the meat or do you just because I'm just afraid Renee and I have slightly different styles for cooking it I got my Rob by a perfect filet minan it's it's fet Min not filet minan I know all the moo that you need to know I just don't want to be pushed off to the side because meat is what I do I'm not even being respected or heard by my oh my God it's a terrible start this is a terrible start for the blue and Brandy it's now time to exchange your vows do you Brandy take jant to be your lawful husband until death do you part I do John do you take Brandy to be your lawful wife until death do you part I do now by the power invested in me I now declare you husband and wife you may kiss your gorgeous prde that's crazy Gordon's a world class chef and he can issue a wedding license what can't he do is the question we teams you will have 90 minutes to make the Entre 30 minutes into our cook time we will be tasting a single completed portion of the dish that you intend to serve to our VIP guests your 90 minutes starts now let's go let's go guys we have to go this way here we go guys we don't need to tie these These are perfect here let's separate the ones that are all consistent size with the little one are you guys getting those steak seasoned we seon right now we're organizing okay three I'm going to put the wine in now okay um I think a little okay we're doing a fillet that's seared finished in the oven traditional style a pickled clamshell we're going to stand them up it's going to look very Whimsical we're doing a red wine reduction and a Time oil subba do you know how to make a red wine reduction yes uh Jo what's the most important thing about a red wine reduction tell is not too Brown It's be just translucent yeah that's a sweat so you should turn that down actually a little bit okay and then bring you as a c need to get in there okay timing is going to be essential here how long it takes for that fillet to cook cuz that's going to determine what you need to do for all 45 yes chef thank you right what tell me about the dish okay red team let's see what they're doing stuffed uh did he forget what they're making already 10 minutes until the judge is tasting I think we should twine them for sure it's not going to take long oh my God yes it will I honestly am against it but do whatever y'all push me out of the way I normally cook steaks but they are not listening to me at all and I am about to freaking explode you know I will say looking at this again they probably didn't actually need to be tied but again when you're in the master chef kitchen you're trying to make these crazy dishes you do everything that you possibly can to make it look perfect and tying a steak keeps it nice and high and sort of tight so it doesn't all sag down into a mush when you cook it so theoretically we did the right thing I need you over here this is a waste of time because they're already beautiful they don't need to be tied all right so here's our test Stak okay so visually first from me where's the green the herb oil that's it be more effort in there okay add a green element who cooked the filet Sam it's not even sear it's like poached but it looks like boiled meat I agre and just just two seconds oh God he left the string on what's that for flossing my teeth wow I'm sorry that won't happen again even when Gordon is yelling at you or saying something to you it's still pretty funny usually like that's just that's funny what you've got Bri is the the actual seasoning is beautiful really beautiful the sauce this needs to come down redu not bad like flavor-wise but it needs to cook a lot more thank you so much cool so our dish wasn't bad uh the steak was not a hard enough sear and then um this is literally what I brought up to the judges yeah know we got we're not doing the Str cut them off we're going to take the Str off thank you guess what stuck her tongue out are you kidding me time Fon is a is a waste of time how are the potatoes looking friend straining them right now right let's go Bri what is he doing what are you doing I'm passing it through a sh oh dear I dear hey blue team yes sure how many days you think it would take to push a mashed potato through there how do we make mashed potatoes rer ricers and we're sticking that through there I've never seen my why you put them through there I was trying to go and remove any impurity Chef it's a potato you Donuts we don't need that extra you don't need that okay oh I basically any human being except for French hang right now all right let's see what they're doing with the lobsters on the red team over here you got to get somebody there Noah I need your big hands in there let me get my gloves being definitely allergic to shellfish I'm feeling nervous do like an assembly line cutting straight down the spine start cutting the Lobster open ripping the meat out getting it all in my face go I am itching like a my throat's starting to seal up I'm starting to literally trying to get my nose clear good thing we have Medics those lobster tails by the way do not look good that looks terrible they are mangled here I'm putting my life in danger for the betterment of the team because I want to win more than anything on this planet I've got my epip pen in my side pocket I'm a juggernaut oh he's got an EP pen with him right now that's crazy freaking get there or get out you okay with your yeah I'm good stuff these up Noah I need things in the oven come on let's go 15 minutes 15 minutes left I think we should put some in the oven now or something I don't think so okay we definitely should put them in the oven now with 15 minutes left we definitely should have the steaks going in the oven after searing look how many different pans I have going right now with all these steaks I have 1 two three four five six different pans all on high heat searing all these steaks two in each one the timing that I have to have going on in my head right now to make sure everything is cooked perfectly is crazy they need to go in the oven yeah I agree oh boy what's going tasting these things forting what you're going to be drunk in a minute stop tasting making the red wine reduction and he's tasting so much that Gordon is joking that he's going to get drunk can I have a little more oil yeah take it Sam and I are working through as many Stakes as we can and sort of keeping a bunch of different timers in our heads to know when to flip all of these Stakes so you think we have enough yeah well Nick we have 27 plus 2 46 a lot of math honestly we're not even really cooking any we're just doing that Nick Sam how are those steaks looking boys they're looking good and they're temping good uh they still have to finish in the oven okay okay are these steaks ready hold on those steak are ready yeah come here just touch them I didn't check I know we need to check them though who cooked these oh my gosh blue teeth blue tee turn round oh my gosh so there's like 10 minutes left and we just have raw steak it's simply not acceptable the only thing we're missing is the fields or you want to milk that thing it's so raw come on you got to give him credit I mean he's great at making jokes oh okay this is Master Chef season 10 come on this is a dis I'm a little confused it looks like I'm like a deer in the headlights right now time is about to be up and Nick and Sam's filets are still raw but you know what who got kicked off of doing fet minion this girl did I'm going tell cuz I'm embarrassed I said you two are in charge of the meat you go back onto your stove gord's over you two stop get down here boy he's in not you sub you come over here you with her come here sub and you don't move from there Gordon has essentially taken over our team and it's embarrassing the only possible way we have hope at winning this challenge is if the other team really screwed up their D we have to hurry up come on Stakes ready get the away T I'm wiping up tongs Chef I uh I have Tong come on Stakes on behind hell sorry come on 10 9 oh 10 seconds wow s came out of nowhere no no you got bre right here 4 3 2 1 hands in the air well done oh thank you Chef hey look at how many plates of steak we have there just look at that table we cooked a lot of food just now you're on BR so here we have it we have we have a lobster baked with red stuffing from The Blue Team we have the filet potato puree sauted asparagus red wine reduction and pickled mushrooms oh wow they actually both look pretty good but let's just fast forward to who won the winning team the team that will be safe from elimination congratulations goes to the blue team wow the red team looks very upset I mean they don't look happy Dorian for some reason is smiling I don't know why she's happy she looks thrilled to have just lost everyone else just looks really pissed off so I'm pretty sure at this point I broke the record on Master Chef for the most consecutive wins which is pretty cool that's about to [Music] change welcome guys line up please oh it's a grill it sucks being the team captain and losing welcome to the gorgeous Master Chef patio all of you head up to that beautiful balcony kick back and have we have to drink nice we just get to have a few drinks just hang out and watch someone get eliminated we are going to grill hands up who likes to grill me this guy there truly is no better ingredient to sizzle up on those grills than bold let's see what we got today for this Grill challenge be that's a beautiful spread of beef let's roll let's roll let's roll Let's Roll now today you'll have one amazing hour to cook us a very delicious composed grilled meat dish you guys ready yes your 1 hour starts now let's go guys okay so everyone's sprinting because there's only a few of each cut so they're actually fighting this is crazy is this like a skirt Ste this is going they ripping meat out of each other's hands I'm seeing steaks with bones that look like we're on The Flintstones oh he's vegetarian I forgot Wu is vegetarian so he doesn't cook meat or grill all right so this challenge pretty straightforward everyone's running around grilling off different types of meat people are all making a totally unique and different sort of dish here with chimmy chues on the side and different sauces and Salsas and literally whatever they want to do to try to impress the judges until all of you look at me stop the clock stop the clock not listen up season 10 yes chef chef oh man we've decided today that your main course isn't enough you've got half an hour left we want to see a dessert kidding me so they have to make a dessert in addition to their entree so now everyone has to scramble to go grab random ingredients that they can use to grill for dessert and people actually got pretty creative during this I remember there were some actually pretty cool things a classic one is like grilled peaches is just one of the best things in the summer but to have 30 minutes left on this Challenge and then have to do a dessert now is just crazy I was glad that day that I wasn't down cooking now let's see who gets eliminated came to consensus and there is one dish that is outstandingly bad gosh the person leaving Master Chef is coutur thank you another person gone that means top 13 okay we're back inside in the master chef kitchen and then remember no one's getting eliminated in this one this is another challenge where you can maybe gain immunity not Elin but no one's going to go home during this episod welcome we are halfway to the finale tonight we have a huge guest this guy's a multi Mission Star restaurant tour and expert in Japanese Cuisine and one of the most exciting chefs to Grace any kitchen on the planet anybody know who it is please welcome Chef M he's so cool Iron Chef Iron Chef Morimoto look at how cool he is moroto the Iron Chef one of the tightest look at him dancing he's so cool I'm completely Star Struck I'm a huge fan of moroto sama I can't even believe oh my gosh he's giving people high fives low fives he's just so cool insane guess what Chef Mar has brought in these beautiful humongous king crab king crab Alaskan king crab king now these crabs are plucked out that pristine Waters across Alaska and flown here and tonight all of you are going to have to turn this Alaskan king crab into something truly magical and break them down yourselves wow now tonight you'll have 60 minutes to take your crab and turn it into a stunning dish so 60 minutes to turn this crab into whatever dish we want we want to honor Morimoto immunity from elimination is on the line right your 60 minutes here we go [Music] start no wow yeah here we go all right so we're all running back into the pantry we haven't been in the pantry in a chef moroto here but I might try to pull off a um a king crab sushi Burger King crab sushi Burger let's see how it goes he loves it kind like a crazy in the US and if Chef moroto likes it then I think it's probably a done deal okay so we're all running around frantically cooking our crabs I'm going to fast forward a little bit and now there are 30 minutes left 30 minutes to go guys one stunning portion oh no oh 30 minutes left and I haven't even made my buns for my Sushi Burger this Sushi Burger isn't going to work the rice is too flimsy I look up at the clock it's 30 minutes left I need to win immunity and this Sushi Burger idea is too big a risk I need to scrap it and move on if I waiver anymore I'm going to run out of time ah I have no idea so I fully tossed that idea out of the window with 30 minutes gone only 30 minutes left I'm making something completely new I've essentially put myself at a disadvantage by starting over I'm normally more composed I I'm calm I come in with a really strong plan so I'm a bit all over the place but know I I just keep pushing what you got I started off trying to make a king crab sushi Burger uh but now I'm making so basically butter poached king crab with uh lightly smoked Sun chokes you have good components this has good flavor that has good flavor look at that there's a sort of a corn puree that I have some smoked sunchokes which are sort of tastes like an artichoke and a potato combined here's the deal Nick in order to be a Master Chef how you rebound and how you Excel and these very difficult situation is going to speak volumes of you okay crazy to start over halfway through though 25 minutes 25 minutes left okay I have my new idea at least with 25 minutes to go but like this is one of those times where I could easily fail and go home Nick he has a lot of great components he has a little butter sauce he has some toasted farro he has a little corn puree but I don't know what the essence of the dish is 5 4 all right let's fast forward our dishes are almost done and done oh look at my celebration that was excellent without de pressure tonight you rais the bar again Chef they are on form that mean means you have to come back next week anything you need anything you need yeah there you go Nick okay let's see yes I'm feeling really nervous I put myself at a disadvantage giving myself 30 minutes by deciding to n the sushi BG idea I mean that's pretty cool come on no I hope that wasn't a huge mistake you were a little bit uncertain at the beginning of the concept of your dish you kind of zigged and zag are you happy with the result uh I tried with a different dish sort of a sushi Burger but I'm really happy with it so let's see under the crab head looks okay it leaked a little bit but again here's the thing about the show is when we finish a dish they usually sit there for a little bit because we have to reset all the cameras and all the other stuff and then you show up you know maybe an hour later maybe 2 hours later and so sometimes things leak a little bit sometimes things change a little bit that's just what happens and I think my dish probably looked pretty good when I finished it and then after that time passed this happened H so yeah so I hope you you made a susha yep that's tough that's just not what you want to hear right off the bat from from him yeah that's rough I I I tried Chef Nicholas please describe your dish so I have a butter poach king crab with uh crispy spokes Sun chokes and a creamy corn puree with a fennel Salas and I love those flavors by the way fennel with some smokiness and the sun chokes and then the corn puree that's really creamy and sort of fatty and then that beautiful butter poached king crab you've got everything in there you've got crunchy you've got creamy you've got crispy you've got Smoky you've got it all the fact you got that done after that first one going off piece uh is amazing I think the lumps of crab at the end shows a lack of maturity sure you don't serve that much crab anywhere unless it's for two or three guest that's probably like $100 worth of crab on it again it's all about the flavor gens shall we all right I really enjoy the way that this dish came together like this it looks a little bit like a mess on the plate but they've also just eaten it and mixed everything together now I'm telling you right now this dish tasted so good so good you have so many Rich components that you need acid I think it needs lemon thank you Chef I think the whole dish really is is quite good for me the crust on the sun chokes is so strong yeah and I love think it was a little salty don't get me wrong but they dominate on a crab I was looking for more delicate flavors so you use a lot lot of crab meat a little bit too much yes chef mix the sauce and then you know butter por it works well that did a great job thank you Chef the sun chokes are the star cuz you haven't done much with a crab you know I got to say and I don't want to do this again but I disagree with Gordon again I feel like with a crab this expensive you want to keep it simple I didn't really want to do that much to it I purposefully left the crab very simple but here's the fascinating thing about you you're like this rough diamond that's come to light in this competition but what we've done to those Sun chokes is mind-blowing I think it works just cut back on that Rolls-Royce of crab yes chef well done not bad not bad great job buddy could have been wor so nobody gets eliminated in this one but Gordon leaves us with a nice hint of what's coming the next time we see you there is a lot of dough on the line okay here we go so this is my first Elimination Challenge this is the first time that I could get sent home welcome back let's get this thing going I am excited I'm in top 13 I've come so far I've been in so many elimin one of these people here is going to go home tonight wounds to show sadly tonight somebody will be going home someone's going home tonight it's time for all of you to rise the challenge here you go Nick tonight is your first Elimination Challenge how's that feel I mean it's humbling to be down here and failing can definitely be the best way to learn so I'm going to embrace it look at that college student I'm just like okay with failing I like that I'm still okay with failing I do fail all the time it is time to face your next Elimination Challenge please put on those black aprons and head to your stations I can tell you right now that it did not feel good to put on one of those black aprons not fun all of a sudden you just feel this weird sort of sense of darkness and and and intensity when you throw that on instead of the white apron here we go it's time for our next mystery box and it's our biggest one yet on the count of three very carefully lift your boxes one two 3 lift oh bread okay totally forgot about this all right a single loaf of bread they really made it seem all intense with the mystery box and it's just a piece of bread look at me thinking look at me thinking like what the heck am I going to do with a piece of bread listen closely not only do you have to make us an amazing bread dish you have to make us two amazing bread dishes we want one entree and one dessert one entree one dessert you have just one hour to make them po it's not bad and if you just serve us toast let's face it you'll be toast your 60 minutes start now let's gole hle I'm number two in the in the run to the oh I made it first I made it first into the pantry I will say for some of the items in the pantry there's only one of a certain thing so you have to run into there grab it before other people do cuz if they get it first you're not using that ingredient here's the sugar ginger garlic fennel everyone's just going frantic in here just grabbing everything they can this is a true test for a Master Chef Guys 10 minutes gone 50 minutes to go let's go all right let's see what I'm doing here look at Nick already Smokey something despite this being my first elemination J I don't want to go safe and fall in the middle the easy option to do with this bread would be to make a soup put it in a bread bowl and then make a dessert with a bread pudding or you know something simple like that how's it taste Nick my favorite food what is it oie you're a bold man look at that sear CH give us anide what you doing I'm doing a unii um using the bread to make the dough so I'm making a noi I'm using the bread to make a potato noi so I have an oi butter right there and then this is going to be a smoked egg yolk smoked egg yolks you're only 22 years of age you've got this inspiration knowing how confident you cook why did you get a chance earlier to pursue a career in Foods you know I think I had a lot of pressure from my family to to go after the the stereotypical College you know but once I got to college they trust me to to follow my passions and do it well and so I'm here giving it my all don't stop any tips for the noi dough cuz I've never made y yeah so it's about that pillow that fluffing that pillow up so I'm making he's giving me the tips fluff it up I like how he does the little hand motions jeez I I'm a little behind here and I'm starting to get nervous because I really didn't think I'd struggle this much with this challenge you need to get that going I don't want him to go home cuz he didn't finish it this dish has a lot of components and I've only worked on making the ooni butter you know this this isn't good if I don't catch up I'm not going to get everything on the plate guess what what Nick he's doing a red no oh fantastic classic there's potential La can go wrong I'm worried about Nick's technique me too the perfect noi will be just bread and potatoes Nick the more flour you put into your noi the harder they will be I think this is the first time he's felt a lot of pressure actually he's pushing himself Nick Nick I'm just trying to move as fast as I can I'm taking on a heck of a lot right now so I'm trying to I'm just trying to go oh no Nick oh too much flour I really hope that that doesn't send him home all right gentlemen so the truth of the matter is that one of these talented home Cooks is going home tonight ah super steaming his face 10 minutes to go come on guys just 10 minutes left don't forget about your desserts guys oh yeah I literally forgot sitting here watching that we have to make a dessert I have not even thought about it at all here and clearly not in the actual show either he's too big of a risk for his own good I look like I have absolutely no idea what's going on where's the basil God come on are you kidding me run come on did they really have to do that with me in the herb garden there did they really have to get get those top down shots of me just walking around for 5 minutes I'm starting to freak out I have a total imbalance in the time spent between my dessert and entree all right Nick timing is going to be important for you young man my entree worked out the way it played out in my mind and I think the judges will like it Nick needs to get some sort of thing going for his dessert he's working on it oh boy but now I'm realizing I'm putting some honey on straw so much in an elimination challeng there more run out and I'm just trying to make a simple dessert one that I could very easily making 3 minutes 4 and 1 half minutes to go let's go subba Sam think about the plating 10 9 8 7 6 5 4 3 2 1 It Well Done guys I don't look to happy I'm biting my lip like that all right first up Nick all right let's see what they think my entree looks great but my dessert it's a bit of an embarrassment oh boy I usually can execute pretty well but this was different this was something that that got the best of me it's hard to look down at something and know that you could have done a far better job give us a description of your dishes my entree is a bread and potato noi with oi butter and a that looks really good the smoked egg yolk in the middle it's a little yellow the whole dish but that green helps it pop would smoked egg yolk and my dessert a Strawberry Shortcake on a butter toasted Brio I don't even want to know what they're going to say about that Yoki yeah so you've never made it before no h never made it before a lot of guessing yeah do you know what the enemy of nyi are flower because flower will make nyi hard and you were going out that flower like Pablo Escobar so I hope that they're not too hard shall we [Music] is your noi a little dense yes but the flavor in the noi are really good the sauce is top-notch like this oi butter with the egg yolk is really playing at a high game all right so tell us about this dessert I think my dessert is sort of a Master Chef Junior dessert I put a bunch of basil and butter in a pen and tried to get all the flavor out of the basil and hopefully into the bread and then just made a pretty simple vanilla bean whipped cream I would have loved to compress the strawberries if I had time but I didn't so so before they say anything okay what I tried to make was an elevated sort of Strawberry Shortcake I put a bunch of Basil in this butter I made it brown butter with a little basil flavor in there I toasted the bread then I put these nice honey glazed strawberries on top and then some whipped cream on the side with some fresh vanilla bean in there with that said that description sounds a lot better than it looks I think you're right that dish would have stood up 10 years ago at the age of 12 in Master Chef junor that's right but I love your ambition I think that's one thing that's clearly evident you're smoking an egg over Applewood seing oi over noi I just love that creativity but it's hard to pull off yep thank you thank Youk okay so not as bad as it could have been definitely isn't my best showing and this isn't what I want to represent in the master chef kitchen at least ad that's true I at least I did admit I know I've been focusing on only the judges reviewing my dishes but I want to just take a look at one of subba because this made me laugh harder in the show than anything else ever did and I love subba by the way but you have to watch this we have a chicken motani soup served in a toasted and red pudding with roast and saffron flavored milk desserts and I just want to review the dessert here this is the worst looking dessert I've ever seen in my life it's terrible bro it's not only the worst looking it's one of the worst tasting desserts it's so spicy yeah I'm I'm sort of man I know I'm like why does the dessert have to be that spicy honestly but you killing us how do you do that to us have you been sent by Mars on a special Mission wow I'm sorry Chef I'll make sure that I strain all those F out and I'll go two Notches at you better you better thank God you haven't forgotten how to make a milic attorney cuz that she'll come with a hazard warning sign yes yeah thank you and my favorite part is that he goes back to his station and he just keeps eating next Master Che it's weed but it's spicy Sam Bri Renee you three cooked the worst dishes tonight please come forward everyone else go to the balcony and put on your white apron thank you Joe the person leaving is Sam and unfortunately another person goes home it's always just sad to see people go you have to remember we're living in a hotel together we're with these people all day long we wake up at 4:00 in the morning we go to bed at 10:00 or 11: at night these are long days and you're close together and you're eating every meal together it's just sad to see people go put your hands together top 12 congratulations come on okay here we go once again remember no one's getting eliminated cakes all the different types of cakes welcome everybody to Sweet Week sweet we you are the final 12 home Cooks left here's how it's going to go down The rules are simple guys you come up here and you pick a cake okay then you have to perfectly replicate that cake got it piece of cake right piece of cake or maybe not at the bottom of every candle is a number and that will be the order in which you choose your cake all of you please come up and grab a candle scary wow please please please I'm number two damn I got number 10 so if you got a bad number you choose last cakes and I don't know if I have those type of skills I got the last candle I'm going to go with the champagne cake so now we all go and pick our cakes s everyone's taking all the good cakes first obviously head back to station please oh man coconut cake German chocolate cake o the Victoria oh I got the Victoria carrot cake carrot cake Black Forest so far everyone seems happy with their cakes upside down pineapple so I'll go for the pineapple the easiest one the easiest one what's a hummingbird cake huh okay L I haven't even heard of some of these cakes what cake are you going for I'm going to take the devil's food cheesecake nice love cheesecake absolutely amazing look at Nick he's literally taken that cake broken it down layer by layer and tasting every aspect of it smart baking isn't something I do all the time but think I have a good sense of you know flavor profiles this is a chance to fight for immunity so I I have no room for error Nick what we got going onf this is a difficult difficult cake because there's really not much to it no no I have to get it perfect are you going to make your own Jam I am I am making my own strawberry jam this is about that beautiful balance of cream and jam and how Airy this sponge cake is okay I'm a little nervous the Victoria sponge cake to me isn't something that's super easy to make but I'm going to try to nail it yeah I chose a cake that I thought would be kind of in the middle in terms of difficulty level but it turned out to be a little bit harder than I thought where are our cake bases I'm going to put this one on there and then I'm going to turn it back out be careful let's go here we go sh I'm here for you I'm waiting yes yeah oh the D thing let's go here we go subba come on gently wow good boy that looks beautiful thank you let's go shba Nick seriously hurry up yeah I was going slow subba killed it you have to hurry up I know have a lot of us are way come on use the big one first two minutes AG oh boy hey let's compare that one to the original mine looks pretty close so far I'll just focus on decorating it now you need there okay head up okay don't you dare starty Sarah picked a really hard one I'm worried there's not enough time to make the chocolate top let's go finishing touches speed up with that yes listen to me it needs to be like this sheet of ice okay good luck hurry up 90 seconds left everyone oh boy it's not cooling down fast enough that doesn't look good the frosting is melting oh boy oh it's oozing this is oh that bad I didn't come here to go home on a cake 1 minute left excuse me excuse me yeah see this is when it gets crazy when there's a minute left you're going to get a plate gra plate go go go go go go the most important step did freeze blast my cake but I know I'm not going to have enough time mother of God the Ring's got to come off Noah this is going to be a dis oh boy let's hope when he pulls it up it's going to be going to stick to it cuz it needs to be blast shilled it's going to ruin him 9 8 Fred's looks perfect Cherry's looks perfect mine's starting to fall down it looks like I'm freaking out hands up hands in the air in the well done that looks sexy bro that was the smartest damn thing I could have ever thought of I'm feeling very great right now uhoh oh no his cake doesn't look good well I would have had the top perfect I should have just made it I should have made it earlier shoot I'm scared those carrots don't look great I don't know what it looks like but it doesn't look like a carrot it looks terrible it's at least good to admit if your food looks like okay right now for the most important part the tasting Nick it's not the prettiest thing I've ever made I'm hoping that the flavors are there doesn't look terrible what do we have here Nick oh I have does looks horrible you know what's funny though is I remember when I Poli it down in front of the judges I put the terrible part towards me as if they weren't going to spin the cake stand around and look at the whole thing what do we have here Nick I have the vict why are they highlighting the terrible Parts only they're just zooming closer and closer to the part that fell it doesn't have that finesse that I'm looking for it looks like a hamburger almost yeah pretty bad no frosting no real Jeopardy why do they keep zooming in on that part up until tonight we've held you in that top tier bracket and I think you put yourself down should we taste so I don't know if you can just come here a little bit and just bend down there the actual sponge is crispy oh God yeah that's crisp [Music] okay crispy cake you don't want that for a sponge cake to be fair sponge does mean it should be light and fluffy and Airy like a sponge and mine isn't Victoria sponge is not supposed to be crispy now the inside looks light and fluffy which is nice the gam is is beautiful it's really adding a beautiful relief to some of the density of the cake I'm more frustrated than you personally cuz I think you can do better than that yeah that's true I do too thank you thank you hearing comments like these is certainly disappointing you know I gave it my best shot and I really hope I'm not going home now for the Grim news some of you took huge risks with very challenging cakes but some of you went with easy routs tonight unfortunately one of you are going home Bri Nick Renee make your way down to the front uhoh so not only did I make the bottom group but now I am being pulled up front and singled out as one of the three worst performers of the night which is bad tonight I don't think any of you played to your [Music] strengths Nick the cake was a mess slightly overcooked on the outside but the jam was delicious Renee the choice was an easy one The Filling was good the base was terrible Bri you took a delicious carrot cake and turn it into carrot pudding oh boy it was dense with insufficient frosting Nick we expect more from you and I know you expect more from yourself Nick oh head back to your station c a boy Nick I feel super relieved but to be a good cook you have to be well-rounded and it's going to take some so I'm going to have to focus on the sweeter side of things if I want to be the next match DOD a bullet on that one huh and in the end Renee did not make a good cheesecake so she is gone which brings us now to the top of left and what are we cooking next it's a crazy Tower of macarons oh I'm leaving the pack today all of you welcome back to Sweet week now all right check out that macaron tower tonight we eliminate one more of you then we enter into the top 10 yes I'm so excited for us to get to the top 10 because that's where the show really picks up and gets insane but we're switching into our black aprons now Terri long right exactly you know coming off that last challenge being in the bottom three I have to prove myself I I can't ride on my early success for for too long because I know that at any point in time I could be asked to leave the kitchen and go home tonight we got go from Big desserts to incredible tiny ones the mighty macaroons and here to provide a little more insight we have a very very special guest The Mastermind behind Sprinkles Cupcakes Candice Nelson I'm not going lie I have no idea who Candace Nelson is welcome holy crap it's Candace Nelson it's time to get down to our top 10 prove to us tonight that you deserve it all right so we have to make a nice box of macarons and Candace has helping judge your time starts now okay this one I'm nervous for because I am not the best baker in the world and macarons are one of the most difficult things to make in the kitchen I want a smooth shell no lumps no bumps and also at a certain point in this kitchen it's going to get loud they are going to start banging those Tans on the [Music] counter from some retired the first pan I've seen being dropped the purpose of that look really smooth EG and I made some pink ones too I mean they should look like a box of jewels they should these look like crap oh I'm opening up some passion fruits nice this challenge is an opportunity for me to try to redeem myself so today I'm making a passion fruit with a purple exterior and a yellowish interior like the fruit and then a really nice rose water with a candy pistachios around the edge so I hit on my favorite fruit and then also something from my Persian background wow okay my macarons are coming out Nick they look beautiful thank you Dorian come on bri you almost there sweetie thank you Jamie don't really fish for a living I think he own a bakery look at them right there Jamie look good Jamie look really good I was worried for a while that we may not have anyone finish this challenge this look perfect but I see shells coming out of the oven I see buttercreams almost done there is a race on right now I mean the energy is incredible yeah 10 minutes to go all right so the tricky part now is getting your macaroons nicely off your baking sheet oh my God subas are still in the oven oh he's shaking his head if you really look up close on subas they look like nipples subba is not going to make this let's go subba just deep breath come on actually assembling your macaroons 5 minutes left 5 minutes to go yes 12 stunning I am freaking out oh no I'm trying to peel these delicate macaron shells off the tray and they're not coming off not they're basically breaking off and leaving two3 of them behind no oh Lord Nick has just put his macarons back in the oven you do that why I don't know oh I'm just sitting there waiting that's the worst feeling sitting and just watching the clock count down in front of you and just waiting for something to bake is the worst feeling in a challenge like this what happens if he doesn't finish what happens if he does not present us with the two he's going home oh come on I'm trying to freak out this is isn't good I could go home today uh-oh let's start to assemble them beautifully I hope that I can take these out very very quickly fill all of them and put them in the box they got to come out the oven now right this minute these ones look D yeah they do remember you got to get 12 of them in the box this is unbel this this is what disaster looks [Music] like let's go oh my gosh mine looks so bad even the best Bakers in the world can have trouble baking macarons if it's too humid outside if it's cold outside if something's weird about your oven that day they can go wrong even if you're the best baker in the world so that's the only thing that made me feel a little bit better about this I don't think subba is going to make it come on guys come on this is crunch time those are comeback kid right there Bri yes and Freds are [Music] perfect see a lot of shaky hands out there a lot of the worst when your hands start to just shake and you you lose control of your hands once you get only a few minutes left you get that nervous happened to everybody 45 seconds get him in the Box oh for the love this is just so terrify Bo we're coming down to the last 10 seconds 10 what if fit put it on top Bri put it on top 5 oh my box is falling down 3 2 1 no shot subba filled up his box oh I'm mad oh I'm mad I did the best I could so I got that going for me but otherwise I'm pretty upset mine looks so bad mine looks so so so bad they're just shells with filling inside M doesn't look happy I to the left and I look to my right and it seems that everybody's boxes are filled oh no I couldn't get 12 in oh because a lot of them didn't set and I'm terrified right now I may be the only one in this competition that didn't complete I don't know what's worse having bad macarons or not feeling up your box missed one I have 11 in the Box oh m i missed one too be okay okay I'll be okay Nick let's see what they think about mine I I'm nervous you know I got a taste of what it was like to be in that bottom three group last time and it's not a fun feeling oh dear oh visually I think I'm as upset as you yeah uh 4 minutes too you put them back in the oven one thing you never do is cook a macaroon twice and so what's happened here is the actually got the lids with no filling as you can see describe the flavors please um so the one on your right is a rose water with candy pistachio stick with my Persian roots and then the one you're holding is a passion for at least the colors are pretty it's such a shame cuz the shell on the outside be done [Music] yeah it's certainly a shiny shell but there's absolutely no body inside come on I have to share the sentiment I think this is just not a good representation of you but here's the thing that's frustrating is that the actual passion fruit curd is beautiful yeah but everything else is wrong I think we're all in agreeance uh Nick please remain down here thank you thank yeah not good so I'm I'm pulled up to the front now which means I could be kicked off we're reaching the top 10 but not one of you six were capable of executing a full beautiful box of macaroons Bri Micah Nick what does this mean Noah you did not present us with your best work tonight and any other night any one of you would be leaving but fortunately for you there are two more box of macaroons okay they turned out even worse please head up to the balcony I'm safe and the one person that went home tonight is unfortunately the Journey's come to end I liked W he was a cool guy all of you congratulations the top 10 of season 10 there we go we made it we made it to top 10 I suggest you all get ready for what comes next we are shifting up a gear and and all of you are going to have to move super fast to keep up okay ooh a NASCAR track the the challenges where we go out of the kitchen again are just so much fun Master Chef Speedway oh it's downhill oh boy boy where are the judges oh my gosh wow that's cool look at that oh my God that's Gordon like Gordon rode in that little small car earlier it seems like he's just making excuses to just drive cars around now at this point oh boy that's really a cool way to pull up to Master Chef for those judges that's just this is [Applause] awesome I think Gordon's in the orange car it he won oh my God that's so cool [Applause] [Music] wo oh boy man welcome to the Master Chef Speedway guys you are officially in the top 10 of Master Chef come on how cool is that now today we want you to split yourselves up into teams we want to see twoam to five let's go what let's go well isn't that social Darwinism at its finest Bobby would you please do the honors so they brought in a professional racer here to start us off start your oven start your oven I like that the time starts now let's go all right let's go all right so I think our captain is Sher checking in on the red team now the red team's Captain is Micah he's super young so we'll see if he can pull this off and we'll keep checking in on them as things progress throughout this video let's go back to the blue team though Nick Noah you guys are going to be doing the salmon but you're also going to get these potatoes prep Nick he's amazingly creative and he can nail a protein free for Blanc Fred on the air and then I'm going to be helping you guys we all got some clear tasks this is going to be good be and I know they're going to knock the sauce and the veg out of the park crispy skin salmon is amazing but it's going to be a nightmare to get 100 portions consistent so I'm a l of so that I can go and help everyone else hey boys how's it looking looking awesome Sherry all right Captain Sherry what's the dish we are doing a crispy skin salmon with a citrus for Blanc potatoes with rosemary dust and then we also have the Hair Co which are going to be finished on the grill here's my one concern crispy skin is massively ambitious 100 portions if it doesn't work out we'll tear it off tearing off is going to ruin the Integrity of the product who's going to be responsible for making a 100 portions of christm and Nick are going to be on the salmon and then I don't know if they show it in this episode maybe you'll be able to see so watch carefully but I burn my hands and arms in this episode here worse than I ever have in my life from all the oil splattering out while trying to cook the salmon and make it crispy it was extremely painful I spent like 30 minutes in the medical tent when we finished this episode good luck okay thank you oh man uh-oh guys the storm's coming in it's raining look at our station oh my god I'm laughing I'm having fun with the rain I kind of like this but the rain is splat ing oil onto my arms and burning me even worse water is just getting poured into fryer oil and which if anyone knows anything oil water do not mix ooh this is just dangerous well I knew it's going to be a monsoon baby that's a crazy storm oh my God it's pouring oh my God this sucks it is a torrential downpour yeah it was raining really hard and the Thunder was loud up let's do that oh we have tents to cover our kitchens I see okay a little but you'll be all right now oh my God what did I just yell what was that sometimes I just wish I could have been in the behind the scenes editing and just taking some stuff out cuz you just don't want that for yourself watch out guys please stop chopping for two seconds look at Gordon's ripped arms he's a beast everything is slippery so now we got to be really Vigilant we got to be really safety conscious watch out yes sir I've never cooked in Rain like this I've cooked in a lot of crap before I mean some ridiculous things on the latch and Trail Bears around you but this is just nuts we got to start hustling oh my God we're all soaking wet already and then we're sweating as well cuz we're moving so fast yes Che rain is not stopping play okay okay can I have some SAU potatoes fre get up there for the pl yeah carrots underneath me got the green beans line out green beans perfect that looks delicious good job okay let's see so describe the dish please so we have a crispy skinned salmon with a CO and a citrus bur Blanc with roasted fingerling potatoes with a little bit of Rosemary dust color of the salmon looks beautiful when you have potatoes that good they don't need to be cut into small little bits we used my mayonnaise trick on these potatoes by the way we coated them in a bunch of mayo and Seasonings and then you bake them or air fry them or whatever they get nice and crispy delicious looks a bit amateur you want to see the cook on the salmon shall we who cooked it Nick cooked the salmon and it does have a little salt pepper and paprika looks good looks good you think you could like that that's a tall order I'm really hopeful that we can so some of you've nailed beautifully um that bird long you don't put a smear of that on need to be a sauce the beans are bland beans need help maybe some almonds almonds I like that idea shots garlic and it it just needs a LIF here's the other thing K that Rosemary and toss the potatoes with it to lift them up cuz you're getting one bite with rosemary one without sure you made an excellent dish the question is we can it's about how you drive the team great start thank you so much guys let's do a quick huddle guys abolutely beans need more flavor so we're going to have to squeeze some more lemon and also let's get some almonds to cut up good idea with almonds and salmon was absolutely perfect can we do it every time we need to do it every time if we have all six of those going and all six of those going do you want to do a test one on the girl right now and see what happens all right there is a lot of responsibility in taking the role of the salmon you know you could do something simple and not really push yourself and you'd probably get through the challenge just fine but for me I want to see if I can handle 100 pieces of s to get to that finale you have to take these sort of risks wo the flame Nick I'm not getting enough haat over here buddy we're going to have to concentrate more over there allor right we got this no I'll be oh my gosh this gives me a flashback to cooking all the meats during the wedding challenge red team blue team uh drivers are about to hit the track oh boy we got this come on go go go go go this is pretty cool this is pretty cool the sun came out again a little bit cars are hitting the track ni nice let's get excited let's go let's go it got so loud when they started going around we couldn't hear each other anymore oh they're going they're going they're going guys oh my God oh my God this is so cool that's so cool let's go let's start busting it out we have 100 orders keep it going guys got to go as fast as race car go let's go come on let's go I got to knock this out I'm feeling really stressed because so loud it's chaos this was fun this is cool guys 10 laps to go oh so the timer is the laps of the cars now so we're just cooking as fast as we can because once they finish those 10 laps they're going to get out of their cars and they're going to want food 100 portions is a lot I mean there's only five of us doing this oh I I went from cooking two pieces of salmon per pan to three so I'm finishing them in the oven so I can keep searing off more on the top get yourself another tray ready to go no what absolutely so I'm really hoping that we can somehow pull this off we got to start planting soon focus focus guys [Music] Focus guys five laps to five laps to go let's go let's go let's go oh boy we are not even close to being done there's plenty of space in that oven let's get them in hot pan hurt oh all right shie how are we doing I think we're doing good Chef we're getting the salmon in the oven you want to season the next one pull that one right here oh my gosh there's so much happening right now I'm going to need you up on plates Sher someone has to be on the potatoes I got the first batch right here they're not quite like super crispy not crispy at all keep cooking them red team blue team they're on their final lap let's go let's go guys come on come on everyone we need 30 plates to go up in the next 3 minutes let's go guys move move move move I need potatoes over here coming with hot tray Fred they're Harry Co you're not removing someone's appendix use your fingers and put them on the plate they didn't get as crispy no oh my lord they're more like just roasted like oh dear it's grease and we got a bird BL and we oily fish so it's like that's not what we present out of blue team you're now presenting a potato that we didn't taste it's a completely different dish Noah can you get these potatoes on a sheet pen I got it I'm deep frying right here Noah get yeah I think frying is a good idea fry so they're real oily which is no good watch the fish the fish needs to be pulled the fish put in put it put them in there all we have to change is deep frying the potatoes and then tossing the Rosemary salt on them which is the whole plan which Sherry didn't execute the first time thank you got it so we have to it's not good when the teams start to clash it's not going well stay focused guys all right this is it finish line it's time to serve food the race is over and our diners are arriving let's go guys this is it let's start putting it into second and third gear guys come on we can do this here they let's go see um you we am Chicken on please pick up the chicken wow look how many racers came out of nowhere here we go enjoy guys service starts and Nick and Noah seem to have that salmon under control yeah we got it we got it going PL looks amazing here you go sir look at that salmon Perfect all right guys let's not get complacent I need another round and another round after this touch that it's not even crisp anym you guys the salmon skin needs to be crisper he we've gone down now we have extra pieces Shar most of them are crispy hey I need them guys oh my God he's throwing stuff in her kitchen again folks everyone enjoying their salmon and chicken well the blue team started out per and then we got to the middle of our oh my God all right you know what I'm going to take it back I'm sorry about that thanks Noah I need a system right now we're all over the place guys guys we're going sideways on these salmon oh no the big pieces are raw the smaller pieces are cooked properly so we need two salmon on the Fly that are cooked through Sher can we use one of these yes those should be good Chef oh my lord it's raw it's not come on Gordon that looks good no one's cooking it you don't want that to happen when Gordon comes and yells at you he's probably a level about here right when he throws the food he's up here you know what scrap the crispy skin right now what all skin off it's not working I'm sorry Nick it's crispy these are crispy don't take the skin off blue team blue team blue team blue team only if they're not crisy okay I want them off at this point the crispy skin salmon is too big of a risk no I burned every part of my arms and hands off to make this crispy skin salmon and now it's going off Noah I need potatoes please Nick I need the salmon now come on guys I got chicken in my hand subba go the other way where are moving this way why are you going that way working with subba is like having my three kids in the kitchen trying to help can I serve these Sarah can I serve these uh no you need to put these on a smaller tray why are they being mean to subba it's frustrating but you just have to remember some people communicate differently subba I thought you were doing the sauce yeah I am get the sauce the sauce is right here that's olive oil oh no no no no we have no backup please God he is a good cook he just doesn't do well on team challenges we need salmon blue team yes chef Our Guest are standing here with a chicken in their hands guys Nick how much time 3 minutes what's up with this it's crispy these are done leave the skin on now these are really good they're perfect there's crispy let's just serve these ones you're the boss so hold on blue team is the skin back on now the skin is back on these are oh my God this is so confusing my apologies I'm sorry Nick you keep making them just like that okay breaking news the Skins back on thank you Chef I think this one is good you think yeah I touch that there already that's raw look the salmon is raw you guys we got it hey hey hey time out all of you come here come here the Skin's gone on it's gone off it's gone back on it's gone back off and now it's ice cold I've seen you guys work way better than this you're the captain change it up yes chef have a meeting and get your together that is ice cold enough's enough enough enough oh he threw it again he threw it again you not want to worry look at the barrels on the side and how they've just been painted with Just Fish it's like a salmon splatter painting when there's two of you cooking salmon we never changed that setup the grill wasn't getting hot enough it wasn't searing the bot if we cook less at a time and better quality Chef 50 for you 50 for Nick across an hour do better Chef I know you could nail that yes chef yes chef Noah do you want to do it right there yes absolutely all right I'm going on the back burner Chef let's go Gordon basically restructures the entire system that we have in our kitchen Nick 10 10 10 10 that's it he basically suggests that both myself and Noah on two separate stove tops cooking the entire thing all the way through brilliant Nick brilliant perfect we're doing awesome look at us I think that's beautiful yes turned it around got it ready Teamwork Makes the Dream Work how long on the salmon 1 minute it's like there okay great we're doing good then nice we're good we're doing awesome now I got a system sh let's go Chef Gordon was right Nick and Noah are cooking the salmon beautifully is all done on the stove we're not putting anything in the oven truthfully we probably should have done that since the beginning there you go good go aming sauce guys they look nice and crispy perfectly cooked this one's ready thank you are those ready there's some chicken in here okay yeah that should be good I just know sub is going to get yelled at right now that's why you put it on high he put it right underneath the Char and bur everyone's trying to sabotage shba no I'm not putting it there yeah burnt chicken like you're not even on the chicken subba you turned on bro why it was already a grilled like what what were we trying to accomplish red team's falling apart team structure it's not working out for them right now oh my God that's okay on y they're just yelling at each other we're not serving it all right what we ain't going to serve it cuz I hope we have enough I hope we have enough it is very frustrating subba is not even cooking chicken and he managed to burn it I don't know how that's even possible to be fair I I don't know how he would have managed that either if he's not even on that station that doesn't even make any sense he Sarah can I give you a hand and turning them off no no good I'm good keep your hands off my chicken Sarah he's trying to help I've got the potatoes all right are they hot yeah they're hot green beans this is hot hand them to me neck I can grab him come on Blue scene come on come on come on it looks perfect okay bring them up nice guys come on we're almost done we're almost done sorry for the weit so sorry for the waight oh last two plates last two plates oven off why did that need to be that difficult it didn't Chef have a debrief work it out and then start clearing down Che sorry Chef I'm so sorry I was tasked with searing off the Skins which I was doing with Noah and then Noah initially was on putting them in the oven to finish them and then Noah gets called over to the potatoes so then nobody was doing the salmon that's on me I'm sorry guys if we could have just figured out this pacing and cooked the fish on the stove entirely instead of in the oven the whole time we would definitely have this in the bag you know what you guys I'm proud of you the food is going to be great that's going to make us win this challenge the food is going to be delicious I'm proud of us me too hey guys you know we win together we lose together I mean that's it today's winning team Bobby will you do the honors please sir all right the moment of truth I haven't lost a Team Challenge yet that will not face elimination the team that we judge to be best okay we go the winning team is the red team [Music] [Applause] good job guys I'm proud of all of you I'm sorry guys it was my fault I should have been timing better and pacing us better don't apologize we win and we lose as team yeah it's true we lost got to fight again we were weak they didn't beat us we beat ourselves that's the most frustrating part of this is we lost because of us because we didn't stick to our guns and we blew it it's okay we just have to cook for our lives and absolutely and that's why we're here is to cook by God I'm bringing hell with me tomorrow Micah as the winning team captain you get to pick any home cook from your team who will also have to participate in tonight's elimination in this competition if you can't take Direction and if you can't step up to the plate and be part of a team I think I know where this is going I can't count you as safe so I'm say subba oh okay again subba you find yourself in this situation I've been there before Jo Micah makes a decision that's really contrarian to strategy who knows maybe this decision will come back to hunt you Micah I'm not scared we'll see however if you get sent into the elimination that means that your team becomes literally the Lion's dead guys it is time for our next Elimination Challenge and your next mystery box but this mystery box is going to work out a little differently on the count of three oh boy lift your boxes don't remember what's under here two three lift oh now there you have the most amazing fresh longest Lobster's fancy little cousin you see what else is in there right it's another box it's a box within a boxzy are you ready one crazy Mystery Box three lift oh what you have there is a beautiful cut of f minion my friends I see a little surf and turf action happening here in this Mystery Box I think we all need to find out what's hiding under that little box shall we Bo number three one will there be a fourth two three wow that ugly little Flav bomb is a truffle $500 worth before we cook Gordon is going to show us once again with a little demonstration how a Master Chef would take all of these three different ingredients and make it into a beautiful dish and boy oh boy does he know how to make it look good oh my God looks truffle on the white puree love it different colors different textures it just pops off the plate it's gorgeous right let's have now our please three stunning ingredients your 45 minutes start now and someone's going home tonight remember come let's [Applause] go has anyone seen the dried mushrooms does where is the spices Russell L fellow fellow fellow right Nick how you feeling feeling really good Chef I'm probably feeling like I don't want to go home what you doing I'm doing a black Trel crusted flamon the luses will be up top with a Emulsion and a brown butter uh dust okay so make sure that dust doesn't bur nice and pink on the filet good luck young man thank you Chef I want to show that I have go to that next level in the master chef kitchen so Nick made a powder yeah it's like he went to Harvard for flavor I love that line right there looks like he went to Harvard for flavor that's just a good line Nick you know super qualified at Brainiac in this competition I'm just hoping he doesn't go over the top otherwise he'll trip himself up sounds like I might be going over the top 10 9 8 7 6 5 4 3 2 1 oh I was working I don't mean to tattle on myself here but I was working past the time limit there is that a disqualification I don't make the rules right first dish we'd like to take a look at Nick oh I'm first up let's go brother get it brother tonight I've taken some risks and I think to become a Master Chef you have toer it is a very ambitious dish if I'm wrong then I could be going home tonight so confusing Nick please describe your dish I have a flamon with luses over a fennel Brazen pear juice and then I have uh brown butter dust and Lustine ulion what is this white stuff it's brown butter dust have you made that before no an elimination challenge you're going to go for Molecular Gastronomy and you've never done it before Oh I just thought thought it would taste good so I thought I'd give it a shot it's just a very adventurous but dangerous way of placing with elimination on the line filet longine and truffle they were the three Heroes and you've overindulged the plate in a way that the powder's taken Center St yeah and the problem about the powder is it doesn't even look good it just doesn't look good it's like I made a weird moat with this ugly brown liquid inside I'm looking at this now it doesn't look good and what should this be right here in the middle Min I seem confident beautiful beautiful perfect gorgeous perfect I truly believe by the way that if that steak hadn't been perfectly cooked I would have been freaking out right now okay um beef cooked beautifully the Truffle sauce is delicious nice the powder is the thing that doesn't need to go on that plate look at the plate they actually ate a lot of it it's like an overdressed Christmas tree oh God it doesn't taste like anything it's true it didn't taste like much it just doesn't fit yeah thank you thank you fair analysis I can't argue with any of that good job n not my best great job you'll never do that again all right so this is always awkward when they're just talking about everyone and you can just hear them this over dosage of this powder that tastes like I can hear them talking about think of the challenge oh boy [Music] tough tonight was a challenging elimination test with three the most prized ingredients anywhere on the planet they needed to shine tonight to keep you in this competition some did unfortunately some didn't why do they just immediately flash on me when they say some didn't shine tonight they singled me out just super uhoh yes chef no you never know if it's good or bad when they start doing this Sher is this good or bad and Nick congratulations yes that could have gone horribly so now we have two people that are called to the front tonight both your dises fell short to take those three ingredients and highlight all three ingredients and I will say Fred and Bri were like two of the closest friends on the whole show so this was a huge moment for all of us behind the scenes cuz we're just like oh my God they're best friends they're always together one of them is about to go home Fred the dish it lacked that excitement that you normally bring Bri yours was missing a fundamental ingredient and that's called the black truffle it's tough saying goodbye to any of you at the stage one of you massively undercooked the beef the other one forgot the third vital ingredient two talented young homecooks but unfortunately one of you look at them holding hands they don't want to leave it's really sad actually is about to leave please take off your apron Bri oh boy cops how can please cops how can and head upstairs to the balcony and put on a white one thank you take a it's h today was definitely not my best so being on the balcony is fter sweet Not only was I in the bottom but I was in the bottom with my best friend here my support system and he's gone it feels horrible um sorry now that we're in the top 10 like everyone's so tightnit and close now so you'll see they'll do really nice tribute for everyone and I love watching those because it's just so nice the Highlight Reel of all your best moments and most exciting moments of Master Chef and we'll see one now Fred you are a super talented Baker thank you I love the energy you have nothing to fear going forward in this industry and in fact tonight I'm going to personally call Christina toy and see if I can get you in there to go and work she's a really top tier world famous Baker pastry chef inside her Bakery thank you Chef thank you come say goodbye absolutely can I hug you guys of course you we don't bite we don't bite but Gordon could fool me my food dream coming into Master Chef was to open my own Bakery with my parents is this your moment this is a dish that tells my story to you guys that says it all right oh you look the place clean for Fred for his audition dish now it doesn't mean that I'm going to stop with my food dream I'm going to go and continue to bake my heart out I'm going to continue to tell stories through my desserts you know what I say about your German chocolate cake Das gtin I had my moments of self-doubt I've Had My Moments where my confidence was low but I had such incredible highs too it's one of your best ishes ever thank you I don't need anything more from this competition I've already won in my own way goodbye friend love you friend good luck good luck Fred good night everyone love you FR love you top nine here we go look at those lasers so [Music] cool wow oh my God this is cool we're going to the club this is one of my favorite episodes welcome to the final nine guys good guys grap food is all about surprise and tonight we have a mindbending immunity challenge in stall for you all to help present our next challenge we have a very very special surprise here we go another guest I love it he is a creative food genius the recipient of a three Michelin star Accolade and his restaurant has been named one of the best on the planet please welcome an American col icon Grant a oh my God he is amazing oh my Lord at the time he was my favorite Chef in the world thank you uh I know you didn't come empty-handed no I brought you something special from Chicago oh boy oh man look at this this is a famous dish from his restaurant there they are there's the mystical Ali unbelievable we often try to chase the possible yes so we said how do we make food float so you have a green apple helium balloon I love it welcome to Master Chef oh my e it totally tastes like a fresh green apple it does yeah Grant has revolutionized the way that we think about food especially when it comes to plating plating in Grant's restaurants is often theatrical experience the food needs to taste amazing but you also have to tell a story with the way the food look looks M why do we need to use a plate and a bowl and a fork and a spoon There's No Boundaries right No Boundaries tonight Grant is going to show you how he plates one of his amazing signature dishes a stunning chocolate pumpkin pie if you don't mind I could really use your help I would love to yeah basically we created a Chocolate shell yes and we filled it with a Frozen mous of cranberry and dehydrated pumpkin pie so we have some liquid nitrogen no plates out the window right gone this is so so what's so cool about this is this is his famous dessert from his restaurant so he brought it and did it right in front of us and a lot of this stuff is really secret there are three Michelin star restaurant in Chicago they don't want to give away their secrets but he brought it for us to watch we're going to put some sauces down here so we have a vanilla scented crem fresh oh it's so cool how he puts it on the table this is a coffee reduction where did this idea come from we said why do we have to be confined to the dimensions of a plate so we said well what can we make that would cover the entire table like a painter on canvas that creative freedom is really important next is passion fruit giving it that nice acidic so cool the squ notice how our coffee is now turning Square yeah how I don't know little magic there look at how these coffee reduction bits are turning into squares on this countertop it's turning from a Circle as it drips on to a square he wouldn't tell us how it worked but we were all just mind blown unreal so we have some maple syrup and butter spheres strawberry scented cheesecake these are coconut and turmeric and then lastly we have some Citrus merry gold petals that have been dusted in edible silver what that is so cool oh my gosh this is like a Jackson poock are you ready for the finale I'm excited are you kidding me okay let's do it you're about to break it cheers this was so much fun to watch nice yeah that's so cool all the rules are gone all the limitations are gone there are no rules tonight that's from gr you hear that no rules tonight for this challenge in case you guys haven't guessed it your challenge tonight is all about playing and we want to test your ability to create interesting Innovative plates so cool you can make us any dish that you want we will be judging on flavor but also on how creative you are with the plating let your imaginations run wild every part of me wants to impress today you know with Grant AIS there it's this whole new element of like wow I I need to do something amazing here I need to take it a level above what I've done before I would strongly encourage you to tell a narrative tell a story and that goes goes figuratively and literally beyond the plate explain to people who you are through that language of cooking but really challenge that convention tonight you have an exceptional opportunity to shine at this point you've all proven yourself to be great Cooks now we want you to go beyond that and test your Innovation wowers with presentation but also a Resturant quality dish here we go right let's have 60 minutes on the clock please so we're about to cook for a three Michelin star Chef Grant would you mind doing the honors please your 1 hour starts now I think Nick is going to come up with the most creative ever yeah thank you Gordon thank you I am expecting something magical from that kid Grant is everything I aspire to be and do someday so I I have to throw it all in the line here this is definitely an ambitious dish it's going to come down to the last second but um I think I I think I can get it done 10 minutes gone 50 minutes to go keep it going guys Jeff how are you how are we doing thank you so much for coming it's an honor Nick's 22 again one of the youngest but food is in his blood there's no two ways about that right I dream about food all day and and can't go to bed at night until I write down all the ideas I have so just loved it enough to want to pursue it for for life that's amazing what do you have going so I'm making uh a lemon mering pie from a pretty early age I found out that my mom wouldn't buy me Sweets and Treats but if I gave her a big list of ingredients I could make make my own dessert and so that's the first thing I ever baked on my own was a lemon Rie but I'm going to try to add some of my own new twists to it today I'm going to leave it in the electric mixer and just bring that whole thing up to the table I like the idea of Gordon's more excited than me love the quirkiness adventur is dangerous that's what we want definitely I don't know if it's possible but I'm going to give it my best shot love the idea good luck thank nice Che all right everyone just over 30 minutes 30 minutes to go time goes quick this dish P something out of the oven what is that it's probably the most bold dish I've tried to do yet in this kitchen and I need to win immunity wow I'm cooling down my lemon curd on a baking sheet a cold baking sheet to try to go fast last 2 minutes guys keep it going is that a bit late in the day for Nick to start I'm making my mering at 2 minutes left making the mer I I'm a little behind here and and I'm starting to get nervous the biggest thing I'm worried about here is the mering coming together you better Crank That Thing Up oh God Sarah's hands are shaking like MK this definitely doesn't look the way that I had it envisioned in my head the slope and the pures just supped to be a painter pal it just looks like a mess oh boy Focus guys come onba what on Earth is subba doing 30 seconds to go oh man uh uh uh what is he doing oh I couldn't start this thing it looks like Nick's Tak a torched hey I made them rank come on Nick I'm trying to do so many things at once I'm posting that mering and I'm dashing all sorts of things onto the plate and into the bull and if I don't get this gun in time I'm screwed oh my God hurry up Nick getting immunity and going back up to that balcony everything nearly there wow oh what's that 20 seconds to go yep what is subba making God oh boy I don't know what that is either but that does not look good 8 7 6 5 come on come on finish it up finish it up 2 in the air well [Applause] done I'm tired what an incredible 60 minutes so nice to see you coming out of your comfort zone now it's time to taste those dishes Nick let's go here we go here we go look at me bringing my whole mixer up that all desserts I've tried to do in here so far so this was definitely crossing my fingers and praying it's going to pay off Nick describe the dish please this is a lemon rang pie I've elevated it in different ways the bottom is just the mering and then I have gingerbread crumb blueberry K and then I have a little lemon juice with dry ice on the top to get that scent you have something that is somewhat common presented in a very unconventional way so that contrast is actually really beneficial thank let's see how it tastes here we go make it a little bit easier dig in please no plates necessary I mean it looks really good I didn't get to taste it I tasted every component but I didn't get to taste it and it looks good [Music] it's really nice good balance sugar tart and the mering is really light and fluffy really nice textures looks so good right it's good thank you Chef you did the best service and and honoring Chef Grant cuz you took what he was doing conceptually in the demonstration but you put your own twist to it I love it youve deconstructed it in a very very clever way well done I'm just astonished cuz I didn't know a Linea had a presence in the Harvard career placement office good job great job thank you Chef I mean that went about as well as it could have man it's good and Gordon's eating more of it getting positive feedback from not only the judges but also person that I've looked up to Forever it's definitely a dream come true look at that face do you see that face right now I don't think I've been that happy any other time in my life this is crazy super please let's go oh boy oh Bo looking at my dish I am a little nervous it looks like some crazy science experiment but this dish is me in a plate in every way so I hope the judges see that oh super what are you doing what are you doing there are three dishes that we felt that were top of the class this evening but remember only one of you will get the spot up on the balcony all right if I call your name please come forward this is a big moment right here Nick yes ni Dorian oh wow a girl Dorian and [Applause] Bri tonight's winner will also receive what go ahead grunt dinner for two lenia wow that's crazy Al is also impossible to get into it's impossible to get a reservation still so that's crazy honestly price my gosh right without further Ado the winner of tonight's challenge congratulations go to Nick well [Applause] done all right con con good job wow that's crazy uh Nick congratulations you are safe from elimination head up to the balcony let's go thank you so much much Chef thank you thanks for coming it's great to meet you it feels amazing to win immunity I I'm in the top eight now which is Amazing by itself but I have a dinner for two at a Linea it's really exciting I mean I can't believe it tonight without a doubt is one of the most mind-blowing nights in my life so once again I'm the only person up on that balcony that's safe from elimination so I've just guaranteed myself a spot in the top eight today now one of these people walking through the these doors is going to be cut I'm up there by myself today on the balcony now first of all Nick congratulations you are safe from tonight's Elimination Challenge how you feeling feeling great chef it's weird I mean the elimination challenges I've gone through a couple of them now and they're tough but you learn a lot so I'm excited to look down and try to keep doing that yeah good well done please put on those black aprons behind you guys this forward to those black aprons we have had some huge guests in this kitchen but they all pale in comparison to who is about to walk through those doors so here I'm like damn I'm up on the balcony I'm going to miss out on cooking with this crazy special guest today they said it's the biggest of anyone we've had so far oh no what who so I'm going to be a gentleman a Cavo and give her a personal escort I'll be right back so we know it's a girl and we know it's the biggest guest we've had so far but I have a weird feeling that with this guest it's going to be someone who is just looked up to and admired by everybody you guys please welcome a true beast in the kitchen we got bam we got smoke bam he said it's a Latina please welcome Harley that's fun it's a huge [Applause] pig oh my gosh that's crazy are you kidding me are we going to have to cook [Applause] him that'd be crazy does she look delicious that's messed up hey do not be rude in front of our guest here man I'm just saying go do your thing mamito that's like a small horse it's a huge pig ridiculous I've been around Farms my whole life but that is the biggest damn Pig I've ever seen now tonight you'll be making homemade sausages sweet we got a little example from Marone going down here this is one of those things where not necessarily everyone's made a sausage before and they give us a quick tutorial on how to do it so arone makes a beautiful chorizo super simple but a bunch of different spices in there some secret Family Recipe twists that he has and it was really fun to watch this part too and I will say just watching through the whole process it actually looks pretty difficult I think I've only made sausage homemade once obviously I didn't have to do it here but I was kind of feeling pretty lucky that I didn't have to and those are some nice looking sausages his own sausage right let's have 60 minutes on the clock 1 hour to make sausage everybody ready yes your 60 minutes start now let's go good luck guys here we go now it's just awkward me and the judges just standing there waiting for them to get their ingredients big old subba looks really behind when is he going to start making these sausages what's he doing I'd become good buddies with subba I wanted him to keep going so I remember this this whole challenge I was just watching subba trying to help him out in any way that I could and point different things out keep moving subba guys we com up to halfway just over 31 minutes to go Sub Station looks like an absolute mess there's curry powder everywhere I didn't even think he was using curry powder in his food but he's blown it all over the place it looks like a bomb one off he hasn't even got the sausage mix in the casing yet everybody else has got theirs resting on the tray I don't understand what he's doing oh Bo all right I got to get started with this sub you have have to hurry up yes yes yeah subba stay focused come on subba looks like he's really in trouble he's clearly lagging what am I wearing here I'm glad that I can tell you that I didn't choose these clothes because I would not wear this like look close at the collar around me what is that he's going to have to catch up or he's not going to have everything on the plate oh lord of Mercy dear oh dear keep it going let's go oh boy come on sub here I think subba is burning sausage no they're going to burst the Skins are going to burst no no no no no oh my goodness in that moment right there I wished I could run downstairs and just start helping the guy cuz I want Suba to keep going in this competition you're having an eruption they're exploding what are you doing actually there's a little bit of water coming out there so I'm not are you concerned look at that you have all Air bub careful careful all right come on subba you got to bring it right now okay come on subba yeah yeah yeah absolutely go keep moving subba I've been in almost every single elimination challenge but I have survived I've proved myself before I'm going to prove myself again I'm a fighter I don't give up 5 all right 5 seconds left 3 2 1 and stop hands in the air good good well done jeez that was tough that was tough I am feeling great I was panicking at the moment but then I was able to pull out some amazing flavor I'm going to be in top eight this is one fun part I want to show you where the judges would sometimes get a little intense with each other yeah I disagree I think the toast cheapens the dish so you don't serve garlic bread in your restaurants no oh excuse me there's no such thing as garlic bread in Italy so I think it cheapens it it makes it less than it could be I disagree if you want to do something interesting take the sausage make a pate spread the Pate on the toasted bread I'm just trying to push you to the next level C like a bite garlic bread that's the kind of that's the kind of restaurants you guys go no I don't want any garlic bread you're such a snob I'm not a snob I'm I'm trying to advise her on how to take it up a level okay the verdict the final verdict tonight we ask you all to make some delicious homemade sausages almost all of you exceled but there's one individual tonight that dropped the ball and they know they've cooked for the last time I'd like that person to take one step forward this is a brutal way for someone to get [Music] eliminated oh man Jamie yes sir a j first of I'd like everyone to say goodbye to Jamie head upstairs love I'm going to miss you seeing Jamie leave at this stage in the competition is truly a reality check come here big guy I'll see you later he is a strong competitor but a slight slip up will send you home Jamie unfortunately tonight your dish didn't hit the mark the dish was dry and uh the sausage was a disaster damn Jamie tonight you strug yes sure but you had an amazing run let's get that clear even across the dessert challenges you defined the odds it's been an amazing adventure I did learn how to bake which I didn't know have you enjoyed it absolutely incredible experience can't thank you all enough come say goodbye man I love you Jamie thank you for that good work man good to see one jie Jamie you know each and every one of them so well uh Jamie in your mind who's going to become America's Next Master Chef subba if he can knock me out he can can knock out everybody else you're the man Jamie thank you guys appreciate y Jamie thank you love you Jamie take care J I came into this competition I wasn't even sure I get Shivers I get chills every time I watch one of these beautifully you could be one to watch I came in here knowing that I don't have the culinary experience of a lot of people but I felt like it was worth giving a shot you're studying hard I can see that continue taking those risks it's hard to look back and think what I didn't know then man this is tough and what knowledge I can take home now Jamie don't really fish for a living I think he owned a bakery visually this is just beautiful thank you guys the fact that I made it this far it's absolutely incredible I'm going to take this okra love you bro I'm going to go back home and uh focus on raising money for the nonprofit see brother thank you'all so much top eight here we go just eight home Cooks left guys eight is crazy I mean it's getting close to the end here I'm leading the pack again in here here we go oh Mystery Box I love another mystery box now I know that you're thinking right now that tonight you'll be fighting for immunity but we thought wrong tonight every one of you will be facing elimination they're kicking someone off again tonight at least one person keep watching please put on your black a it's a curve ball you all have to face tonight a huge Mystery Box challenge presented by an even bigger mystery guest oh boy another guest she's a New York Times best-selling cookbook author she host for Seven Seasons please welcome Stephany o welcome oh my God welcome L good to see you you look amazing I'm stoed welcome to the masterio family thank you um first of all congratulations number four on the way number four on the way can you believe it Nick definitely was younger than you when she wrote her first cookbook it's amazing but I was in top eight this is amazing this is so cool right are you guys ready to find out what's under this mystery any guesses yes on the count of three lift those boxes food is it going to be tonight one two three Liv hey that's right a single cast iron pan and in this challenge you're going to have to create an incredible dish blow our minds using this one pan go or is every working parent likes to call them one pot wonders you will have just 1 hour one pot to make us one incredible dish right let's have 60 minutes on the clock woo all right guys your 60 Minutes Starts Now be careful I'm the last person into the pantry today look at subba going with both hands SED today um I'm going to be making a clam chatter it's something that I've made since I was a little kid so I used to go out and just sort of dig in the mud flas for for hours and hours and it's something that's easy to make at home but I need to knock it out of the park It's tricky to be able to do all this one hour one pan are you kidding me it's like really hard come on I could do this in half a time if you can do it then do it don't say that to me cuz I'm want to go and do it hey hold up guys stop the clock get this Gordon thinks he can do a one pot Wonder in 30 minutes you're making aake Gordon your time starts now so this episode's fun cuz Gordon literally joins us in the kitchen amongst all of us and starts cooking where's he cooking behind us oh my God that's going to be awesome it's just it's literally not enough time to do anything really good who he's hustling oh wow no scrambled eggs Gordon on it be interested to see what he pulls out it is a treat to watch him cook you got this Chef let's go Chef Ramsey don't ruin that hair I think once Gordon started cooking with all of us we were all just sort of turned watching him the whole time kind of forgot about our own M Stars so I'm sure he can pull something out my first time seeing it in the flesh what are you making so I'm going to go for a lemon pepper chicken pot pie o chicken pot pie is one of my favorite favorite favorite things to eat but the problem is is getting that pastry cooked and the chicken cooked at the same time as you know in the 19 minutes that are remaining May remind you yes def 20 minutes left and he hasn't even started baking it thank you Defan all right Nicholas what do you got going on I'm making a clam Chow Chef okay pretty straightforward what about yours is going to be so compelling I want all the flavors from the ocean back in there I don't want to lose any I'm going to leave a couple whole ones in the plate cool so one thing that could potentially go wrong is you can overcook them and they could be rubbery yes so you're going to be very mindful of that absolutely Chef best of luck young man this dish despite sounding really simple I think is strangely ambitious just because typically with a clam Chow you want to let it sit for a while so to actually marry all those flavors in an hour is tricky and I'm a little bit nervous you know that time will be against me on this one thing about clam Chow is it's probably one of the most famous things from New England and especially from Boston where I live so I kind of thought this would be a fun sort of dish from my background and that's why I picked clam chatter under 3 minutes left let's go Chef Ramsey how did he do thinking about your plating everybody Mr rice come on I'm never cooking rice again let's go Chef ramsy we want to see Master Chef level food here and as elegant as possible oh boy he's kissing The Oven Man Gordon loves his oven last minute 60 seconds come on come on Chef Ramsey no excuses let's go subba come on get it on the plate doesn't matter what you cook just matter what cuts on the plate 15 seconds this when your hands start shaking he's waiting till the last he's literally waiting till the last second 10 9 8 7 6 5 4 3 2 1 heades up hands in the air come on seriously well done I feel great about that man that was tight pastry could have been a little bit thicker but I was up against it time wise Gord this is the best lemon chicken pop pie ever in 30 minutes so you confident it's cooked inside I am shall we this is always nerve-wracking when they're cutting into your fish or meat oh bre the salmon raw oh shoot oh it's completely wrong next Nick see what they think of mine though I actually was proud of this [Applause] dish I thought I should show something that I grew up making so I made for you a clam Chow even though I know I like to usually go with those kind of inventive Creations I like the color contrast I like how smooth and creamy the soup looks but with those little textural pops on top with the clam shells I love it this is my favorite plating of the night actually thank you that is as good tasting as it is look looking then uh yeah we're in for a treat let's taste [Music] it it's delicious thank you tastes like a beautiful New England clam chatter I think that the layers of flavor in here are amazing the clam flavor comes through really nicely the worst is when it t just tastes like a pile of cream this tastes like seafood little bit too thick for me I think you went a little bit too heavy FL true but a smart utilization of that cast iron pan but remember it sat there for a a little bit and sort of some of the starches soaked up more of the liquid so it got thicker as it sat there so I feel like part of it's on me part of it's on just the fact that it's a TV show and it did sit there for a little bit but that's okay you know you we around clamps kid nice child it's great thank you for who's going home tonight it comes down to these three Cooks based on the dish alone the home cook that is going home tonight is this is a shock for us [Music] Brie D Noah and Micah head upstairs you left us with no option this evening because the salmon was raw your plating is incredible and one thing that is definitely confirmed you have a future in food than sometimes people say they don't believe that shows like this are real this is one of those moments where you can just see like your food is raw You Can't Hide and you're probably going to go home I can promise you that I won't stop cooking and um I've learned a lot awesome awesome come and say goodbye young lady it's really hard to walk away right now but I really had some high points throughout this journey congratulations blue [Applause] team you dress food beautifully you know it's like your hair there's not a hair out of place with that being said this competition is definitely the hardest thing I've ever done the dessert for me is an insult to France but I think I've shown enough of my strengths as the best player of the competition the whole thing screams of Lami very satisfying thank you so much and I think I'm more ready now to go into that culinary world and I think it's really just the beginning I which means we are top 7 the kitchen is getting emptier and emptier down welcome back I feel like I remember running in this day and once we all got in there it just felt so awkwardly empty and quiet it's just like going from 8 to 7:00 I don't know why it just feels so quiet now you are the lucky incredible top seven come on give yourselves a round of applause guys we are in season 10 a season full of surprises but we have a surprise today that's the most shall we say personal oh oh is the ultimate cure for homesickness no way oh no no way Nick is your father christop they surprise us with our families I'm so grateful and I'm excited to to show them what I've learned seor Christopher did you always know that Nick had this fire and passion for cooking my wife sui and I noticed when he was young that of all things cooking always seem to light him up more than anything else you should be very proud of your son he's excelled thank you that's very kind tonight three of you will be earning immunity wow and be guaranteed a spot in the top six I need to win immunity this is big there's a lot of pressure to cook in front of my dad I want to show that I've got what it takes I want to knock it out of the park tonight is everybody ready Che your 1 hour start now wow crazy just having all of our family members our parents or our partners just watching from Up whoa Noah Noah just boded Cherry oh I got some Lobster all right Nas what are you making buddy wow I'm making a butter poach Lobster with a oi Lobster ulion bra fennel and potato fondants so how important is to have your dad here with you right now very very important he trusts me now to Chase my dreams and and do them well um and work as hard as I possibly can and I think that's what I'm doing with food you got Lobster so you got to be very mindful how you butter poach that make sure that you're reinforcing that flavor of the ocean all right [Music] take advantage of your time guys yeah this is a fun one everyone's just running around making some good-look stuff I think everyone's kind of trying to pay respects to their family and do something that reminds them of home I think that's what most people were thinking about when we were making these dishes here come on super come on 5 4 3 2 1 that's it hands in the air now for the most exciting part of our evening time to take how you have done first up Nick please go thank you I was very proud of this dish the look of it best I think of every dish I made I have a butter poach Lobster with tamale brushed potato fondants blood orange brace fennel and uh uni Lobster emolion officially it's got that impact uh dad from up there how did it look it looks like he's bringing back his R roots to me yeah you're on a high wire with this dish because you are putting together very very Technical and sophisticated I know that tastes very little margin for [Music] ER they're eating the whole thing I'm struggling to find some clarity in this dish I wish it would have taken off one of the elements here and allow some of those really luxurious shellfish to shine fair enough when we use those fine ingredients it's in sparity the skill in there there's no two ways about that I just want you working with half the amount of expensive ingredients you got and appreciate when you touch the plate with them the impact it has thank you that's a fair analysis too can't argue with that I wanted to impressed my dad because he let me Chase my dream come out here and and and leave school behind unfortunately I didn't cook my best dish ever tonight it's a bit of an embarrassment and I know I'm not getting up on the balcony sometimes I think I got a little excited and carried away by the fact that we just had access to all these really nice expensive and free ingredients and you have to imagine I'm a college kid right now so I was eating like Ramen noodles and random stuff in my dorm room or just bad cafeteria food so this was a treat for me to go from college to the best ingredients you can think of now not all of you will earn immunity tonight but all of you have earned one more very special goodbye from your families so now they taste everyone's dishes we say goodbye this is kind of a sad moment cuz we had seen our families in so long and we just got this little snippet of like two hours where they get to see us and then they fly back home it actually really sad since we're in the top seven right now we've already been from home for months so we just want to see our families all right there were four incredible dishes tonight that really deserve to be up on that balcony unfortunately there's only three of you going up for immunity congratulations goes to Sherry okay thank [Applause] you well done the second spot in the top six goes to Dorian Dorian okay the final spot goes to Sarah well done Sarah Sarah looks like I've got to fight again now for you four boys you simply did not cut it this evening four boys are sleep because the next time I see you you're going to have to move fast remember when I said things would get crazy this is when they're going to get crazy You full black aprons are on here we go last time inside the mouse chef kitchen you've had opportunity to cook for a lot of great chefs this season but you've always have the chance to cook your own dish today if you want to make it into the top six you have to make the same exact Dish as one of the alltime great that's right me yeah awesome I'm ready awesome tonight you're going have to replicate one of my dishes but this isn't just any dish 19 years ago this dish helped me earn a three Michelin star badge you'll be making a stunning wow potato crusted sea bass with a fragrant Minon finished with delicious fresh clam you will be cooking alongside me and you will have to keep up with me every step of the way so we are literally cooking with and against Gordon face to face and have to keep up with him this dish has taken years to perfect and tonight I'm the clock once I'm done there's no timer Gordon is the clock you'll then have 60 seconds to complete your dish are we ready no all of you behind your stations let's go I've never been more focused than I am now I'm about to replicate a Gordon Ramsey dish knowing that somebody's going to go home I can't wait to unleash I've clearly shown When The Fire gets real hot I make some damn good steel are you ready go follow listen and keep up I'm starting oh my God gas on low pilot light Knives Out get [Music] organized right let's start off off with the white bean puree grab the shot one nice cloth of garlic it's a fine dice of shalot work nice and tidy turn the gas up get that nice and warm you got to keep up from the first step this is insane yeah he doesn't stop for any but shalots go into the pan and we squeeze the garlic over the shalots good take your white beans into the pan they go come on subba white beans now take your chicken stock you bring bring that up to the boil good step one done oh my God the key here is just keeping Pace with him because if you fall behind at all you're done so far so good so far so good Chef yes right now we're going to start the Minon get your petta we're going to cut this into a beautiful dice you have to keep up because one misstep you back now we start with the vegetables celery pepper zucchini and fennel what we doing now we're dicing dicing them dicing them you have to either be able to remember what he said or you just have to figure it out it's finer than the first one or just same same same unbelievable subba is still cutting he might be left behind right here come on subba let's go yeah go go go go take a nice bunch of Basel and lay that over the top that's going to infuse almost like a tea bag yes chef H Chef as we're cooking I realized that this is how a true three star Michelin Chef Works what temp is the pan at right now it's simmering if we boil it rapidly we're going to destroy the color of that minist so we were able to ask him a question once in a while but he didn't slow down cooking he would just keep going and then we kind of have to watch and figure out what he was doing your Focus cannot split for a single second when you're in the kitchen yeah this was crazy we're going to start cooking the clams I sweat more in this than I did in any other challenge clams go in clams go in yes chef sweat them off put the lid on sub is still on the basil he's behind do not season what he do have this pain that for the sh hot hot hot lid stand back be careful Blom boom there we go there it is good after that the stock goes in get your Sie and your bowl ready once those clams start to open lid off and you drain okay do not do this until these clams open correct shf of course you can't fast track a clam okay keep the lid on really important keep it it on I smell a little alcohol we're going to now purey the beans there are so many components so what we're doing here lid back on number one and they puree softly come on subba subba is one or two full steps behind everybody else light it on fire yes tilt it put the pan down thank you put the pan down put the P down it's on fire you donut sorry you don't lift it up to your face put the pan down yes come on SAA you got it Focus come on sua please like I can only imagine if I was down there how I would be feeling and it would be rushed next the most important part we're going to go for the scales the fish scales the potato look at me all of you I was sweating so bad careful slicing on the mandolin let's go watch me a mandolin is the easiest way in my opinion to cut yourself in the kitchen even worse than a knife the cuts that I've gotten and seen people get from a mandolin Nothing Compares yes chef watch we don't go like that we go down and we slice slowly let's go so we're making the scales the potato scales for that fish now gently place the scales over the fish you can run over and see what I'm doing if you wish now this is the critical point right here everything dries out super quick if you're a minute behind you could lose this is what makes this dish so difficult 1 2 everyone's running over to look up close 1 2 3 4 oh W you okay damn medic running there please check him yeah so this was like not a joke he fell hard you okay yep you good yeah I'm fine just check please I'm good he's still cooking he's not even looking at the medic Mikey take your time thinly be careful M's going to cut himself medic right away another medic sorry Michael we can't stop let's go see that Gordon's literally not stopping and now I have blood on my hands quite literally open your fingers the cut has set me back but if the star is Al line and get everything on my plate I can be okay also nobody really wants to eat food from somebody who's bleeding but I guess if he finishes it perfectly it's totally fine it's just a little bit nasty to have that much blood when you're trying to make food that someone's going to eat okay all of you for the most difficult part of this evening okay it still gets more difficult that's great you lift the fish very carefully up you put that into your hand I was nervous for this part and you put that in and you turn that over smart so smart beauti oil goes in and you season that fish and you do not shake that pan get your Basel out of that minone it's done its purpose sure we just there for Infusion okay that's done now we are moving we're going to be turning that fish oh Lord look at your scales look at them use your eyes cook with your eyes very carefully get your fish SCE if the P are not and you flip it the dish could M FP was slice into the oil so it doesn't stick to the potatoes firmly and I turn it over round nailed it look at that I nailed it no one nailed it now to start with a touch of butter no one NE are looking great yeah they're looking really good how was sub's look I don't know let's see let's see sub and this is where we start to finish this dish and we start basting those beautiful scales just oh God did you see my face look at my face fall over he kind of back my fish is not nearly ready should I turn it up don't turn it absolutely turn it up oh my God mic is does not look good no turn it over put the I don't know who looks worse M or sub let's go time waits for nobody minr simmering fish is cooking butter and pan but in the pan we start basing those scales yes let's go oh M it's not ready to flip don't do it no okay officially mic's looks worse come on mic calm down this is awesome this Noah looks really good make sure that butter is really nice and froy yeah Chef Nick and Noah are taking a commanding lead here's butter burning take your lemon and you'd season this Minon wow now for the most exciting part we start to dress pure a spoon into the middle oh my gosh of the plate so now this means probably there's only one or two minutes left cuz we only get 60 seconds on top of when Gordon finishes Mike is really being distracted by this cut he has plating and M's potatoes are still raw and then finally take your clams and put your clams over the top speed up and beautifully sit that fish on top wow lightly sprinkle Fen of pollen your 60 seconds start now let's go guys this is crazy oh my God hurry up come on sub all right fish down on the puree wow Noah that's beautiful and remember we have exactly like Chef Gordon if you have to take a instead of running around I'm I'm hopping up come on Nick get that fish down there it looks good come on oh subo what are you doing 30 seconds left come on come on my oh M fish isn't even subas I don't even want to begin to start to talk about how that looks let's go get the fish on oh my God this is cha four this is just pure cha me and Noah had the most powerful high five right there we knew we just knew we weren't done you know there's that feeling where you just know you nailed it Noah and I locked eyes and we knew both of us we looked at each other's plates we knew we nailed it I'm looking at the other plates they actually replicated Gordon's food this is quite frankly embarrassing his clams aren't even open a couple of those clams if you look at them they haven't even opened up but Mike's fish is just raw all right everyone I think that Chef Gordon's dish is absolutely Flawless the question is we're V4 able to keep up with his unreal standards let's find out shall we Nick please bring you a dish up come on come on come on close how do you feel you did um the only thing I'm slightly worried about is the fish and that's my fault of they look pretty damn close as close to perfect as I can get you know tonight you've absolutely followed the instructions we're here to find America's Next Master Chef and so I wasn't slowing down for everybody that's a really good effort thank Che shall we gentlemen no man I'm nervous my fish is perfectly flaky it looks like good done C more more tablespoons of broth in there uh puree nice and fine fish could beautifully I know professional chefs that have struggled to dress a plate the way you've just done nice young man you're 90% of the way there I would say 90 plus the seasoning is right on the flavor is great I tell you the ultimate compliment I actually want to eat it good thank you boom see that I feel good I feel good like you said just want to continue eating I'm really proud of the work I did and walking away I just know that I'm not going home just let my dish be better than subas uh presentation wise my fish is raw raw like no I cooked it but it's it is not cooked well Michael you've been cooking with high fire it's been one of your biggest impediments and tonight the moment you needed a high fire you didn't have it let's get in there shall we let's see that fish isn't cooked just see you are literally about 2 minutes away from there you see that the che let's deal with the elephant in the room it doesn't look good here's the issue this bit here and we get into the center of the fish insufficient color on the potatoes but what you've nailed is that ministr it's beautiful it's fragrant want to say something to all four of you to keep up with me is no less than extraordinary with that said this is a competition one of you four individuals is [Music] leaving Nick and Noah let's get this straight so both of you were exceptional you have claimed a spot in the top six there we go top six thank you thank you so much sh congratulations Noah and Nick well done thank you sh awesome sub Mah please um give us a moment thank you oh man they got to think what do you think who do you guys think this is not an easy call right now I mean subas it looked like he plated it and then it got hit by a car micas on the other hand though fish was raw he cut his hand I don't know which is the worst is the difficult to see I mean that F do go beautifully but Super's pure is way too thick yeah uh Micah that was raw that that wasn't pink that was raw yeah but it's the best this tough call oh Father in [Music] Heaven subba n two lack lust dishes sub puree way too thick the Minon had gone awall but like you at certain times in this competition you disa appear Mah breathtaking ministr beautifully seasoned unfortunately the fish was undercooked yeah one of you have cooked for the last time who's it going to be the person leaving not entering into the top six we're sorry to say is Micah D so will say goodbye to Micah head upstairs congratulations thank you Chef I'm still here just you know by the skin of my teeth I know I have some floss and I have to learn and get better but I want to win this [Music] trophy Mike uh you've had an extraordinary experience this year you're 19 years of age you sha beautifully and young man you're a very talented cook once we're finished with this competition I want to set up a meeting to help guide you to where you'd like to go in this business that is a dream come true when I came here I had no direction in my life I had been told I would fail and I would fall flat up my face this entire competition has completely and utterly changed my life so I want to thank you you're welcome this has been amazing you know Michael was fun to have there cuz he was another young guy behind to be here and I came here with no one I believe in you it's been such a journey from the person who won that battle pass I got a second chance and then proceeded to win an apron get that on head upstairs this has been the greatest experience of my life I made it into the top 10 of the hardest season of Master Chef ever take care Micah see you brother I will forever be a chef and pursue culinary Excellence for the rest of my life season 10 babon 10 baby season 10 next time lift your boxes for the first time ever you top six are coming home with me we're going to London so they took us to London for the top six we left La we packed our bags and we went to London and remember the number of people it takes to run a show like this is way over 100 so a lot of these people are getting on a plane and going all the way across the world it was crazy Gordon's Hometown so cool oh look look at oh my gosh look at that this is my first time out of the country I'm here in London for master cheef is absolutely crazy look there's the London ey oh wow insane oh my gosh guys fcking in Palace right there my gosh crazy guys this is West Minister Abby look so pretty if I would have married the prince that's where I would have been married guys yeah keep dreaming we got to stay at this really cool fancy hotel as well just in this one giant Suite look at this walking into the Royal Suite I feel like a princess but I know that this is I mean we're here to cook wow at Power brige oh my God it's beautiful 10th anniversary Super Six baby can you believe it it's crazy oh the bridg is going up where are the judges this time oh my God they they are oh my God guys hello look how big that phone is having the Tower Bridge open up for them I mean we're talking maybe the queen can get that done but anything is possible with Gordon Ramsey in London all right did not see that coming I'm excited guys they are seriously good to see you all wow welcome everyone to London the city that I call home yeah awesome personally I'm over the moon are we hitting the town later on tonight or what no we are not we're here to work couple points mate so now for the challenge right literally just down the river is a place very dear to me it's my Flagship restaurant restaurant Gordon Ramsey oh my gosh that is his top top restaurant that's his three Michelin star it's got his name on it that is Gordon Ramsay's Crown Jewel it has three Michelin stars London's longest recipient of three stars wow this restaurant means the world to me and as it frightens me to say this tonight I'm handing over the rains to you six oh boy my God what an honor that's right boys and girls it is time for the restaurant takeover oh no never before have I had so much personally riding on this challenge so I'm not taking any chances tonight in fact I'm going to pick your teams for you right now yes first for the red team Sher please head all the way to the left for me thank you next person on your team subba man subba the final member of the red team Nick yeah Nick me Sher and subba that's a good team Dorian and Noah now for the captains for the blue team we know this individual is a great leader outside of the kitchen tonight's Captain Sarah wow thank you sh oh they're just choosing the captain straight up here okay red team we're going for an individual that is oozing ambition red team's Captain tonight Nick I get to be a captain again I'm honored to be chosen as captain of the red team subba has certainly been proven to be tough to manage in the past but I think he's a really strong cook and I actually think I know how to manage him I'm ready for the challenge now to enter into this Cy battle you have to Dawn the proper uniform yeah Sher what would that be my Chef's coat a chef's coat that's right say goodbye to the amateur world and Welcome to our world this is amazing thank you Chef thank you Chef the next time I see you will be for one of the most exciting challenges you've ever ever performed in my God all of you off you go hurry up let's go amazing here we go hustle oh my gosh I can't believe it let's go do it this is going to be epic going to be great so this is restaurant Gore Ramsey it's beautiful actually oh my goodness so it's very small in there it's not easy to get a reservation is insane oh I'm ready you can tell I'm ready amazing welcome to Gord Ramsey this is the engine room the epicenter today we're handing the RS over to you yes sir listen up tonight's menu two stunning ABS two stunning ENT trays that have been on the menu for the last 3 years customers coming today are expecting the same standard they've had day in day out let's get into it now before I throw you the deep end I'm going to show you how it's done obviously we have to do these dishes very precisely here so Gordon gave us a really nice rundown of how to make each dish and I have to say they all looked beautiful I remember just drooling while we sat there and watched him make all of these because they look so good but I was also taking mental notes to make sure okay that's how you do this that's how you do this we can't mess this up it's showtime here we go I would love to be upating and helping it expedite and work with kind of back and forth with Gordon I know I'm comfortable cooking skyops I'm comfortable cooking lusine I can cook Lang you want to do langine we it's all timing right Nick is assigning me to cook the lusine and I'm very very proud that he's trusting I I got your back anyone ever says you're a weakling in the Team Challenge right red team blue team we good yes yes yeah oh man the guests are here please let me show you to your this is crazy I actually can't believe he let us even we going to do appetizers first oh see my hand those are all the burns from the salmon challenge when it started raining and the oil splattered all over me get all the garnishes ready to go welcome welcome Ramsey family too Gordon Ramsey restaurant I am the new matri of restaurant Gordon Ramsey this is Gordon's family these are all Gordon's daughters and sons and that's his wife all right red te four covers table seven two long SE to skull up keep an scen two scallop it sounds like crickets is that a yes or a no good blue team first ticket three covers table one one scallop two long one scallop two longest let's get it ready thank you so he's just reading these out yelling these out like he would on a normal night in this restaurant he's not babying us similar to The Challenge that got us here where we were cooking as fast as we could with him he's not slowing down there's no movie Magic here this is not a drill nck give me your time the appetizers 6 minutes 6 minutes the window thank you two SC that means I better have those out in 6 minutes I feel that everything is at stake that means there's not much room for error there are only six of us left and I have to as team captain make sure that I lead my team the right way because if we fail I could be responsible for other people leaving the kitchen how are the langos looking 30 more seconds langos will be done scallops almost done Nick I'm ready when you guys are uh blue team on order two scallops too longing another scallop Sarah putting another scallop in can I finish calling out the ticket yes just give me 10 seconds you got no idea what that was two scolars too long with thank you when Gordon Ramsey starts firing off tickets it feels like we're in the trenches we're in battle on order two twos we'll do it as a four toop okay I'm starting to see exactly how this night is going to go if we don't pay attention Nick after two long scene two scolars we come back to two scolars two more long scene yes we're dropping them now yes yeah sub yes open your ears please yes okay these are done ready it was so hot in this kitchen too we were all sweating I remember my whole face my ears were red my shirt under my Chef's coat was just dripping soaking wet it was Heavy walking hey Nick I need those lines now lines 30 seconds plates are beautiful who cooked these scallops I did Chef come here you Chef come on look at me when you put the Miso glaze on you can't turn the scolars back over it's burnt okay okay Chef I'm not serving them Sher I'm I'll I'm not going to serve them okay no way okay Sher how long too long SE two scallop please uh one minute Chef on the scallops I need to put my emotions aside I can't think about it I can only do better Nick I'm not going to glaze them in the pan okay take it it go this was hard because I had to be up at the pass at the front little desk there with Gordon plating the dishes and then handing them off to him but I also had to be listening to what Sher and sub were saying to me because I need to make sure I'm answering their questions going to check stuff with them if they needed me to help there was a lot going on I'll clean no not I'll clean it who's cooking these I do Dorian blue team's in trouble look touch that one Dorian what are you doing I can and look at that thing there we're going from cooked Dorian I hate to say it it looks like you didn't even cook them I hate to pull out a Gordon quote here but they look like they're still swimming and I'm nervous I can't turn my I can't even welcome my family in no Che we got to come and I'm not serving this with it that's the same table got to just finish these real quick oh no no it's not it it's shl grapes and D he's going to yell at me it was so hard to remember all the stuff on these Place Sher please they're coming right now Chef right now walking walking walking perfect get those on there got a nice color there blue team so let's pick up table one let's go red team service please table 7 thank you Nick I need a coordination stronger I need more teamwork okay yes sure sub that's not the right plate sub okay I will say I always was upset when people would yell subba and different team challenges but there were a few little things like this where it's like I told them over and over probably this is the plate and just grabbing a different plate while you're in the middle of this Shuffle and this hustle it kind of just messes up the flow of stuff so it seems like I got a little bit upset here it's fine it's fine Sher they can hear you in [ __ ] in Palace long where are they they're over here our plates look great let's go heard Chef Red Team all of you come over here yes chef I don't care come over here look at me all of you look at me enough's enough I have winners of Master Chef Great Britain sat in the ding room we've got one table out in 20 minutes and Visually what does that look like I don't know what's happened who cook the longest Ste I did Chef uhoh stop pissing around Aon can you show him how to cook a longest thing please we're going back than I feel devastated super watch yes yeah I'm watching yeah okay look you have to take care of that yeah you don't have to cook them for long Nick yes sir this doesn't get any easier you sure they're not even cooking properly now these two little plates shouldn't be beating us already but I'm the leader and I should be looking at these when I'm plating them and saying hey these are robed how long has this been in it's probably done it's probably done check one check one clearly I need to do a better job at making sure that I've checked what's coming to me before it leaves the kitchen give me a time please two sculps two longer 5 minutes Chef 5 minutes thank you do two really perfect orders of line okay yes I want you to go drop the scallops I don't want to be late on those I'll finish this this is insane I'm sweating a little bit just sitting here three scallops one langine Nick yes Sherry got him right here and that is all my scallops after that Nick y I am absolutely starving oh Gordon son's hungry because my stomach is rumbling let's go scallops please those look pretty good table okay yes yes oh come on last table for appetizers okay oh dear come on Sher what have you done to these they were small look at these look at these that's all you've got this was all I had left Chef do you honestly think at 21 years old today this restaurant that I'm serving that no Chef no Chef no Chef come on seriously top six really feel embarrassed everything that could go wrong went wrong come on get them back in the pan I I don't have any more scallet say that again I don't have these were all that they that I had we've run out of scolars yes chef chef this is all we had Chef this was it the last ones service get me Joe please please quickly and now I've got to force the client to change the order come on guys sorry Chef service pleas that's a little awkward so you basically have to go out and say hey we ran out of this one item even though you did order it uh can you take this other one instead on Chef red team have run out of SCS can I serve long soon in place of Scholars want me to go ask them please thanks let's go Serv please red team last table table 10 no Scholars left longest scen only red team blue team line up yes what is he doing over there good we're good come I'm lost for words red team what in the is going on there it's not a race I don't care how long they wait I'd rather they wait for something good and S yes chef we need to slow down and do it right the first time bounce back head up shoulders back and give it some will you please I need water I'm doy some water yeah I I needed water too we all needed water because we were all sweating so much more than our bodies are used to handling right here as a team captain that's on me I need to step up and get our team back on track because otherwise someone's going home realistically we have 45 minutes to make only two dishes so we should be able to do it right yes give her the duck duck is finicky you got the beef wow that's a perfect perfect looking piece of beef red team on too beef too dark yes chef Nick give me a time please 15 minutes Blue give me a time please uh 15 minutes Chef 15 thank you let's go all right season subba okay I'm Ming it right now for the Andre I've put subba on the beef and Sher on the duck okay dropping two duck right now so Nick after those first two tables you come back to two duck one beef yes chef duck all on this side sh hold on hold on I'm definitely feeling the pressure but we need to make sure we get back on track so Sher we 14 minutes to the window let's go yes chef my strategy is to make sure that I communicate really well with my team Sher how you looking um looking okay Nick otherwise we're never going to get through this NeverEnding wave of orders red team 9 beef thank you nine nine beef just think about just how many you have to cook at one given time now and I got subba on beef so he better be ready okay this come on Nick leave him for like another second and then rest okay Nick how on please to beef too dark uh 30 seconds Chef let's keep going Focus let's go Chef to Doc that's cooked nicely how long for the beef Nick 30 seconds chef go please T seven this is the finally Bey done awesome beef is good stck is good we're killing it right Nick tell much more communication now that's called teamwork yes sir nice job Sher awesome job on this duck is great you're killing it you two Su you're killing it yes yes yes we absolutely found our footing in the entree service Duck Sauce duck here go we're finally starting to work together well as a team we're killing it let's go how you doing subba so Bing back hello please blue team we're resting right now I just need a time it's going to be 8 minutes sh 8 minutes yeah I'm going to make sure that that's done what are all those flames in the back there what is what is happening back there you can tell this blue team is starting to crumble a little bit help me out a little bit Chef these are done so table eight Table 9 let's go let's go where's the beef please beef got it all right here's their beef on C it's so raw just stop just stop that is raw that's not undercooked by 30 he nice C get lost why would they bring this to him it's so blatantly raw come on Gordon's about to lose his mind I need to make some very drastic changes otherwise we're going home Noah yes dorian's in charge of protein got it Dorian heard yeah I got you wow well that's the most embarrassing thing it's ever happened to me pass over please let's go hey everything's smooth on the red team front much better performance by the way two duck two beat okay followed by two duck one be our team is really in a good Rhythm but I am definitely juggling what sher's doing on top of what subba is doing it's a lot subba this is raw this is raw yeah okay see that still under okay R around a little bit it's too jiggly all right okay right now all he's doing is cooking beef and the fact that we're this far down the line and the beef's not cooked properly I need to know that okay understood Chef oh no red red team it's the Master Chef winner table they said the do completely over first of all what a snob whoever the Master Chef winner was that sent that back I don't even care who you are I don't ever send anything back in a restaurant cuz I just know how hard they work and they just not something that I do that sucks team urgently come here yes chef this is the Master Chef Winner's table the duck is overcooked come on ref pink yes chef let's go let's go Sher help me out okay two more Ducks this is embarrassing for us as a team but at the same time team captain I'm going to do everything in my power to make sure that we stay on track and win this thing dress the place red team we so the toughest thing when you're working in a kitchen is when someone sends a plate back cuz it just throws a wrench in your whole operation right here okay sorry come on subba yeah okay oh boy oh boy subba dropped some meat on the ground oh bullets I think honestly that's the most angry I got in the whole entire competition and it was a very short just upset move on but like we had this this perfect piece of beef cooked and it got dropped on the ground and I kick it under the counter and we keep going but I'm I'm upset Nick I'm scared I don't want to overcook these because this duck was sent back by the UK Master Chef winner I need to make sure that it's 1,000% better can you please just take a look Nick I cannot put it back in the pan because it'll burn good it's good good okay quick quick hello please Sherry wa out let's go send this one this is the duck Chef that's for the che right here is this the last one Sher or what no it's not right last last table for us here we go be is already out that's it the last amazing Cherry let's go let's finish strong please let's go Blue Team service please let's go go please complete six let's go well done clear down thank you Che we had a little bit of Chaos in the uh in the appetizers right we readjusted and we focused on the Andre we had couple look at my face I look like I just took a shower my hair is completely shimmering soaking we're all sweating it felt good to be done little disasters one came back but you stayed on it it was it wasn't that overd it all right okay that was a tough service for the first time ever we put you in charge of a three Michelin St establishment it's the highest standard we've set in 10 seasons Now red team we got stuck at the beginning we longest team burn schols but when we did hit our stride it was actually a decent service SM yeah blue team you know it was the opposite because you came out the gate super strong when we came to the Entre we sort of froze like the deer in the headlights now in the end one team simply outshined the other yep and that team will be safe from elimination uhoh the winning team [Music] is the blue team congratulations oh my God red team on the other hand you were forcing diners tonight to eat food they hadn't ordered it happened once come on and then very embarrassingly you served a UK Master Chef winner an overcooked duck to be fair Gordon that guy was a bit of a snob but and because of that tonight not one but two of you will be leaving in a taxi so two people are going home not just one we all thought it was just one person and it's two out of us three oh my God all my life I have truly believed that you either win as a team or you lose as a team and to see that two people are somehow going to be picked out of that team it feels pretty awful subba Sher I'm sorry to say tonight was your last performance in this competition to be honest in this moment right here it felt like just a knife stabbed right through my heart you fight for two hours like that in a hot kitchen and I'd been with these two people the whole season and then we were teammates and they left and I got to stay sh you had too many mistakes tonight you burnt half your scallops and then ultimately ran out it's a shame to see you go but think what you've done and what you've achieved thank you you know I'm feeling sad obviously but I feel proud I mean I just cooked in your restaurant that's amazing to me you really made us believe that you had become the cook that you always wanted to be thank you Joe subba tonight we fell short of the finesse that was needed to get over the line but your journey has been extraordinary how are you feeling um I feel very very humble very fortunate I love the fact that you continue to persevere and that is what people need to do regardless of their field thank you so much that means a lot to me Nick how you feeling it's hard I mean could have done any of that without them so it doesn't feel great you're a good guy man Sher subba come and say goodbye love youall I've come a long way from trying to prove myself to my mother-in-law's a big yes with apron congratulations I knew you were I get so many children watching this stuff back I wasn't expecting to cry it means everything to me this experience boom wow wow it's Perfection that for me is one of the best macaronis I've ever tasted in 10 years of this competition great job Sherry bright clean focused three star dish oh my God it's just built my confidence so much Chef thank you so much for everything that's the biggest hug Gordon gave anybody you trusted me on the horse I never ever thought that I would be in the master ship season 10 top six mom do you think he's done enough to deserve an apron he deserves and you're going to give him going get wow I came in as a complete Underdog over over L on fire but I came here to cook and I came here to learn and grow this is unbelievable experience I'm extremely proud of what I've achieve tonight's best dish was cooked by subba it feels sad because I don't want to go home good luck abely but it's been great journey and it is never too late to chase your dreams good job we did it Su yes amazing for the four of you remaining congratulations you are all in the semi-final of Mia semifinals but only one can be crowned the winner so the finals only have three people and that means one person gets cut and then the finale what are we doing [Music] now just gets crazier and crazier riding into our next challenge on a horse and carriage is pretty cool right oh that's where we're cooking look at that how crazy is that this is unbelievable I mean this is the kind of thing I think of when I think of London I be like a prin take him into the ball oh my God the judges look at herone look at Joe good morning Che welcome everyone you know what makes me feel better the judges were probably getting dressed too so it wasn't just me getting a Harvard hoodie every time the judges were getting their clothes thrown on to them as well it seems this is one of the finest most famous country states in all of England there are three spots up for grab in the finale there are four of you do the math easy math I fight those aprons please all of you put on your black aprons let's be gentlemen ladies first we're in England one of you standing before us will be America's Next Master Chef and today you'll be cooking for royalty Cony royalty she is the queen of British Cuisine please welcome my dear friend Nigella Lawson I'm going to be totally honest I had absolutely no idea who Nigel Lawson was when she came out but apparently she's big big big in the UK for centuries royalty has hunted here now especially the prized deer that still roam freely in the woods that's why in this challenge we want you to make a venison dish using venison that came straight from these Majestic grounds it's kind of messed up they're just making us use one of the deer that are running all around us you have one hour to make us a venison dish that you could feed to a king or a queen today you guys will be cooking in the original Victorian kitchen of this estate guys you can practically taste the history and flavor of the food that's been made in this kitchen so you have incredibly high standards to live up to today Nella would you please do the honest try and go in with a smile you have 60 minutes and your time Starts Now this feels too easy though I feel like there's got to be a Twist that's so cool crazy display oh my go oh my gosh so crazy they got all kinds of stuff Roto oh my God fresh Mor El oh wow you know coming off that last challenge I failed as a team captain so I need to make something that really stands out here and shows that I deserve to be in in that top three and with this dish I'm doing a lot I'm trying to pack a ton into this 60 minutes but it's a risk that I have to take here come the judges by all right excuse me right the most important cook off so far four remain one satad is going home three are going straight through the finale this is the first time they've actually cooked benison in this competition Jeopardy Beyond believe do you think they would have been adverse in terms of understanding how delicate you need to cook benison well it's a hard one cuz it's so simple to cook but so easy to overcook yeah absolutely and also they have to be careful with what they pair it with because the meat is actually quite sweet they need to show all of the beautiful lessons and techniques that they've learned throughout this journey absolutely it should be smart flavorful and well balanced it needs to be a dish worthy of the semi-final of Master Chef season 10 I've cooked with venison before my great-grandmother lived in Upstate New York where they'd always hunt deer so I think I do have a pretty good understanding of how to work with it how to treat it properly venison's not we're already 20 minutes in I have a lot left to do and I haven't even touched the venison yet so I need to get on that because this is one dish where you have one chance to put it all in the line this is not the time to mess up how you doing Nick this is incredible I mean it's an honor just to be cooking in here so we have to do that Justice and I'm trying to knock this venison dish out of the park talk to us about your dish bone marrow I'm making a bone marrow crusted um venison WRA wow with a pume a current and red R reduction and some just like lightly sweated garlic and water crush greens that's a good idea although a bone marrow crust can be tricky because uh it really just acts more like a glue as long as the bone marrow doesn't dominate makes it soggy I think you'll be in good shape there okay how you going to present you going to cut it in half I'm going to have a pretty cool presentation I'm going to have it sort of sitting up nice just wait till you see my presentation it's really good um Nick what's Nick up to all right so he's doing a dish that has a lot of Promise he's very aware that the medicine is void of fat so he wanted to introduce that in a crust with bone marrow and Earth yeah he's going to put a potato puree with that and then he has a beautiful current reduction okay so he's really risking a lot not much to hide behind hopefully he gets it right there's a lot to do for this dish it's ambitious venison is something that can be difficult to work with you could overcook it you could undercook it you could not let it rest long enough it could be too tough so there's a lot of little details there that you have to be aware of this is the most stressful situation we've had yet hey Nick's Really Cooking bro I like this yeah this the real deal he's got those racks in the oven I am really cooking I like it too right stop the clock you for look up please we're halfway through there's one more thing that we've just decided you w go great with a venison dish I knew it no nothing a trifle I knew it a trifle it's sponge soaked in lure fruit custard and cream and decorated as you wish I told you this seemed too easy for the second to last episode hello tell me about your trifle I don't make desserts a ton but when I do I you know I like to try something creative interesting and I think this tast pretty good i' never made a tri before Dess in the past that didn't work out well this is a pretty huge curveball but I can't possibly go home for such a simple English dessert I have to nail it there's no other option for me what fruits you going to use I'm going to just mate these blackberries just a little sugar a little water and then I think I'm G to soak these in Champagne I think that will taste kind of interesting be careful the champagne inside that TR I was good M you don't want to make it too bitter you know the alcohol should be like a rather delicious hit it shouldn't make you wi think about what's in the so now in addition to our venison we have to make a nice trifle for dessert we don't have much time got his venison in the oven for at least 10 15 minutes now without having looked at it might be overcooked I'm feeling very stressed oh boy I sure hope my venison you taste everything oh it's going off on guard I like that I've put a lot of thought into this plating here's my idea okay the venison sort of when it gets killed the blood everything goes everywhere that's my concept here it's like this sort of splatter on the plate it's bold it looks cool it's fun it's playful but it's still going to have all those flavors and all the textures and all the colors there that I want it to have it's a risk but for me to take off the time from school and chase this dream I need to make it worthwhile and for me that means making get to the finals I have to put it all on the line because that's why 2 minutes Sarah you've got to start plating get your garnish on there slice your Ven and last yes go good Nick make sure the string is off 60 seconds remaining guys we final minute everyone squee you can't leave that on oh I see he just wants to do like buttons make sure it's on the tray Sarah Sarah here we go The Final Countdown to see who makes it to the finale 4 3 2 2 1 let hand in the air that was hard that was hard it was I started in this little illegal dorm kitchen and now I'm walking into this tasting that's going to lead you know either into the top three or or going home right before I don't feel like I'll have completed my journey if I don't make it to the finals there are only three spots in the finale seriously all of you well done now for the most exciting part not the most exciting part this is the scariest part Gordon Nick please thank you I think the dish I cook today will be the best dish I've put out all season long I took a lot of risks and they worked out and I hope the judges see that Nick describe please I have a bone marrow crusted venison with a palm puree current and red wine reduction and some assor greens so visually it's certainly artistic and it's plating and it's very enticing I feel food is there to be eaten food shouldn't be plate decoration and if it isn't really good then that becomes pretentious she's got to relax let's try [Music] it the strings on seriously look at my face we'd lose a star if we send that to the customer let's hope it tastes damn good wow and Nigella how did that taste you cooked the venison well the crust was really good let's get one thing clear crust of the night sweet the bow marrow the way you roasted it toasted it absolutely spot on you way overdosed on venison I need more pom puree when is that delicious give it to me in abundance Maverick dish of the night it's like a wild bucking bronco of a dish love that I I just have a huge huge problem with leaving the string yeah so semi-finals Master Chef season 10 I have to say that it's like professionally giving me a punch in the gut yeah fair enough and the trifle for the trifle I have soaked the sponge in champagne and Saturn mated blackberries and then the two creams remember I'm in college and I am barely of drinking age so I have not drank much in my life just please keep that in mind what was the alcohol it was a mix of champagne and sa tur is it a lot I do like it but it is actually a creamy cocktail rather than a dessert you've been asking for it I'm not complaining one's laughing trifle it only needs one sautter or the champagne however it's moist and it's delicious and it's like let's get drunk on a trifle this trifle is really reflective of your age in a big in a big way Nick you know who soaks spongecake and champagne who nobody okay thank you Nick thank you I can't believe that in this most important challenge I've had how in the world do I possibly forget to take the string off of the Venison and if you remember Gordon specifically earlier in the video said to me Nick remember to take the string off good Nick make sure the string is off and I forgot I'm definitely disappointed in myself there's no excuse for that this late in the game and I really hope this doesn't send me home I messed up okay four incredible performances we have a major decision to contemplate uh please uh give us a moment thank you oh boy this is going to be extraordinary yeah there's a lot to process full stunning full interesting books everybody in their going on I I'm nervous I'm sweating and if I'm sent home because of a little string that was tying a a venison rack together I'm never going to forget it Noah Sarah Dorian Nick three of you are going through to the finale and sadly one of you you've cooked for the very last time in this competition the home cook that's leaving us tonight [Music] is no I'm sorry buddy I think I was just like maybe it should have than me that's what I sort of felt in that moment just with the string mistake cuz when you get that late in the competition you can't be making mistakes like that but Noah just had too many other challenges and things that went wrong with his dish and the venison dish was super ambitious and sadly there was way too much effort on the risoto young man such a lovable character what's confirmed for all of us in this room that you have a future in food promise me you're going to continue I promise you Chef that I'll do way more than that you've been incredible thank you Chef think back early on in this competition you set the tone what a burger I agree this is maybe the first time a burger won an apron the journey that I've had getting here to the top four is substantial in so many ways literally one day I'm driving a septic truck next day I'm cooking for Gordon Ramsey and Aon Sanchez and Joe I mean it's delicious thank you pleasure you were awesome thank you m that I've learned in a couple months would take years and years to learn thank you so much thanks for thank you even though I'm going home I'm extraordinarily proud of what I've achieved thank you all so much for everything it made me a better person they had been C waiting out back what I've done here it's been an absolute true blessing bye Noah congratulations to the finalist of MF season 10 come on man there's just one thing wrong with this picture you still have those black aprons on get them off you're in the finale I'm so excited I made it to the Master Chef finale there's one more special surprise please big special surprise wow brilliant I'm in the Master Chef season 10 finale I mean I had to convince all my family my friends you know my teachers to to let me put school on hold for this and now I need to win this thing to really show that I I did this and it was worth it you know what lies ahead right the finale of MasterChef season 10 congratulations and good luck come on guys cheers well done amazing [Music] I cannot believe it this finale is going to be epic I'm in it to win it I want that trophy congratulations if you've made it this far with me first of all I appreciate you thank you for being here we've made it all the way to the finale only three people left and only one can win let's see what [Music] happens it's a full house damn Excell here we are good evening there's a trophy welcome everyone to our incredible season 10 grand finale this has been our most epic season ever yeah you're about to see the best three homecooks in America and they're all going to be doing battle right here under the bright lights of the master chef kitchen Arena it's time to welcome our three amazing finalists first up we have a 45-year-old factory worker from Georgia please welcome Dorian first contestant is Dorian here we go next up next a 22-year-old Harvard student that is my whole family my dad my mom and then my three brothers from Rhode Island Nick oh yeah oh yeah it means everything to be here in the finale I feel fortunate that I've had so many things in my life that I would count as big successes but at the same time a lot of those had nothing on getting that white a I have to say I totally expected to not like this and it's really good wow I came into this competition as a simple-minded home cook and being here has been the once in a-lifetime opportunity to do stuff that I'd never done before Nick this is a very intellectual take on a surf and turf with the prioli I just love that creativity and to just take massive risk you have something that is somewhat common presents it in a very unconventional way it's really nice thank you Che amazing thank you good job Nick man it's good it's good let's go right in here oh since coming back from the master chef kitchen I have this new found sort of hunger to win that I've never seen [Music] before that's a lot for me to pause school it was a bold move but one that I would definitely do again measure I've followed this very sort of traditional path um in academics all through my life but on the back burner all this time has been food I'm taking this as seriously as I would the biggest exam of my life so I've been practicing pretty religiously for this how that's really good we're very proud that Nick does not hesitate to follow what he loves I've tried to push the needle in every way possible in this whole competition the finale is no different in fact I think I'm bringing it up a whole another level here figuring out my menu I think the biggest things that went through my mind were how should I shape this into something that tells my story I want to do a menu that sort of describes my Collegiate life because that's a big part of who I am it's a risk but to win you have to take these sort of risks this meal could change my [Music] life oh [Applause] yeah and finally ladies and gentlemen a 31-year-old former Army interrogator from San the third finalist please welcome Sarah I mean the energy in here is crazy congratulations to all three of you on making to the incredible finale welcome to the biggest cook of your entire lives Nick you are the youngest competitor that's ever been in the finale at 22 I've seen you push the creative envelope all season long will your menu reflect that this evening absolutely jef yeah the creativity I try to push it as hard as I can and I'm going to keep doing that of course Nick you have your parents here Chris and sui and your brothers Chris it's every parent nightmare when uh your child leaves Harvard to go and pursue a job in the kitchen yeah he's made it clear this is his dream and he wanted to follow it and we wanted to support that I think he's really found his Direction there you go so for the winner we have our biggest Prize Package ever you know that you'll get the title right you'll get the trophy and of course quarter of a million dollars there's only one thing standing between you and winning all of that a perfect three course meal one stunning appetizer an incredible entree and then a beautiful dessert let's have 60 minutes on the clock pleas this is crazy so this is just for the appetizer right Sarah Nick drawing you three ready your 60 minutes start now let's go this is intense here we go all right let's do it do itoo these are the three best cooks this season period hands down shoot oh man I'm totally team Nick I just think he's everything a chef should be just really pushing the boundaries and I think he just really brings something new to the table we go all right I came out with my ingredients first I'm quick I'm quick come on ter here we are season 10 guys three amazing Ted home Cooks this is going to be a cook off like no other I think they call this circle here the pressure cooker cuz you're in front of this whole giant live audience who's watching your every movie you can't make any mistakes because all eyes are on you so you are in a pressure cooker all right so what am I doing here there's chance going on this is czy of season 10 our biggest our brashest our most twist fill season yes just under 55 minutes to go so it took us about 5 minutes to get our ingredients I am slicing bread I've cooked in the finale before these guys got to be on point they got to make sure that they do everything with precision and they got to be ready to execute every mistake counts all right all right let's see talk to me about your dish my appetizer is called beer pong and it's a new momy dusted soft shell crab palm sule and a tomato party cup so let's address the elephant in the room okay what's that the pom Su flake it takes chefs a very long period of time to be able to master this technique you feel it's going to have a place on your dish be the ping pong balls for my beer pong if you haven't heard of pom sule keep watching because you're going to find out what it is and it's very very difficult to make but you'll see gotcha be pong we don't have that back there South of the Border what the hell is beer P I'm I'm no extraordinaire but um basically you got teams and you just toss pingpong balls into cups all right so what are you worried about here Nick that can potentially go wrong the pump Su fly are pretty hard but if I can do that I'm pretty free and clear go for it okay you can do it time is flying y' 30 minutes left halfway guys 30 minutes gone 30 minutes remaining now now next dish the beer pong I mean the dish sounds super complicated and then of course pom sule as well pom sule is very difficult because of the technique involved with it the question is can he execute it so what happens if one of those elements go astray and he's not able to include them so the concept of beer pong now becomes null and void you have to execute beer pong exactly no ni can scatter brain right now yeah I was starting to freak out so I'm trying to make these little balls that are going to expand and pop into perfect spherical balls when I fry them and it's very hard to make I see all processes that Nick is taking to create this dish it's a lot for every one pom sule it takes at least eight or nine goes to get one he's innovating no one's done palmu before come on Nick God come on are you kidding me I think he's had a couple miscues he's going back into the fryer to try to get that perfected come on impressed because it's so complex and so intricate or I'm really afraid he's not going to get it done I'm nervous because each pomu has to be treated really carefully if they don't puff this doesn't actually represent what I wanted to represent so this could be a really big disaster oh my God the hell's going on I'm sweating so is everybody in the audience Nick is done come on we just need to see them puff up he's not going to get it done let it puff let it puff boom nice taking out those pum Su PL now see perfect five minutes 5 minutes left I spent most of my time on the palm Su play so Nick's now very carefully pulling those cups out the cylinders but look how delicate that is and he hasn't got a spare one so he can't afford to break one of those you got to be perfect those are going to be my cups for the beer pong PL oh my god there you go Nick that's what I'm talking about Bo 30 seconds oh my [Applause] gosh yeah that look great there you go Nick oo I am obsessed with Sarah's PL wow look at Nick's hands shaking over my hands are shaking all of our hands are shaking this is where you need to compose yourself so 10 9 8 7 my plates look crazy 5 4 boom that was fun that was very exciting big sweaty hug for [Applause] everybody beautiful guys great job that were used every minute that was a tough cook and this is the highest Stakes have in the kitchen yet and I just had to stay focused on getting everything done as quickly as possible Sarah Nick Dorne what an amazing performance uh now the most exciting part of our jobs to taste those incredible appetizers this sets the stage for the entire time to taste for the last time here see how well you did I know I'm so nervous for them the first dish that we want to taste is NX please go I took a lot of risk in making such a complex dish but if I want to win it's kind of a risk that I have to take I mean there's not much left after this you either win or you go home so there's a lot riding on this please Nick tell us what you made so my dish is called beer pom it's an Umami dusted soft shell crop with palm sule a green tomato and Caper relish and then a tomato party cup and Nick let's get one thing clear you know how to Wow Let's uh get that right cuz the dish looks stunning you know when you make highly conceptual food you have a great responsibility to follow through on all aspects of the Dish everything on this plate has a story it's beer pong right so this is the cup those are the pongs this is you after playing beer pong I would imagine so but when I look at this dish my question is this do I really want to eat a piece of toasted bread when I have a beautiful soft shf crab I'll tell you after I try it they're really examining it in the finale here here's the fascinating thing about the way you cook you practice on a tight rope with no safety net and so I have to then remove the gimmicks and get back to the heart the heroes of the crab is absolutely delicious I mean you fried it beautifully it's crisp it's elegant I love the relish and the articulation of getting slices potato is the sule into these small beautiful little discs and stay crisp by that it's it's mind-blowing but the cone and the pom Su it didn't make any sense I think that's the bit now that I think about it too it doesn't really make a ton of sense to put all those things together but it just looks so cool and it sounded so cool to me that I was like I got to do this understanding with difficulty but great job thank sh you know Nick the cooking that's been achieved here is brilliant in a lot of ways I love the play on De instructing a remot sauce but it's hard to integrate the cup it it seems a little bit superflous okay look Nick there's good news and there's bad news in this plate the good news is You' executed diverse cookeries with Precision it's kind of like that ying and yang that I really love in my palette you have the richness and sweetness from the crab the super Punchy acidity from the relish and then I get to the breed TW Solo Cup which I had lots of doubts about and I have to say say that I don't agree with my associates because I think it's spot on totally fits with the dish gives it another texture um It's Perfectly executed and smart here's the bad news going forward you're going to have to execute that level of cohesiveness and Perfection on every other dish you do so you set the bar this high so sort of mix reviews from all the judges not great not bad some somewhere in the middle luckily there's three rounds it's time to get started on the entree [Applause] course this course can make or break your menu Nick how do you follow that Dynamic exciting appetizer so my dish is called all nighter it's a steam stripe bass with a squid ink and Sol Ro puree and then a black truffle and white asparagus salad glad to see you keeping it simple again good and what does that dish speak about you what does it say it kind of reminds me of the late nights in the Library back at school I tried to replicate the flavor that you might get from the smell of an old book and I'm painting that on the fish and then I'm planting it on an old book too now that I'm hearing it again it's a little weird but let's see how it goes sorry on a book on a book yes Che wow Nick you're a damn fool you're you're are just something else dude good luck har mael let's get one hour on the clock piece here we go all right everyone your time entree time now all right 1 hour to make an entree of our [Applause] dream so what these guys need to do is get out of their homecooked ways and focus restaurant they once again I'm first out of the pantry nobody shopping and running faster than me out of the pantry Nick has created an expectation of this very narrative menu how accountable do we hold him to this narrative versus the flavor of the dis the question to you Joe is who wants to taste an old book Joe I don't I don't think I don't think it's so literal he's right I'm going a little more abstract here fascinating look what Nick's doing now with that se bass skin he's removed it from the fish and now he's going to put it onto trays almost like be like the bacon of the sea hey the atmosphere is like the Coliseum en roll yeah it was loud in there first all right Nick you nail the first course at least in this Narrative of of of telling your personal story the bar is set super high you are you feeling the pressure now of this all nighter a little bit Yeah but that's kind of what an all nighter is right my fear for you Nick is that your your head is so into telling us the story is the food on the plate going to be tasty and delicious I wanted to tell the story but I think I did a really good job at making sure that I never sacrificed taste so there's no compromise on Flavor here so you're feeling [Applause] confident halfway 30 minutes to go come on guys let's go Nick come on Nick okay guys in this moment who has the advantage on the entree based on what you've seen and what you smell right now um it's tough to drawing looks the most composed Nick still looks like he's trying to bring it all together and Sarah hasn't even decided on her wine sawu ship if I was making a wine sauce with my lamp I'd get that on at the beginning and allow the six minutes to reduce down to a proper intense flavor look at me stop the clock you three listen up in the finale uhoh uhoh I told you season 10 it is the season of twists and surprises oh you got to be joking we are training you to be professional chefs we have pushed the boundaries out more than ever before so you need to be ready this is it after this entree course one of you will be eliminated all three of you focus on cooking us right now the best ever on Trey because somebody will be leaving this finale before it's even through wow understood that means this better be perfect because one of us isn't going to get to show off our dessert so now we need to fight to make it to the final round another surprise start the clock let's go come on and you got this now the energy just suddenly got way more intense I don't know what will yeah yeah unbelievable somebody's going home after this entree round they got to kick it up another LEL this could be the last dish they ever cook in this kitchen and they just found out 28 minutes bab right Nick yes chef how you doing I'm doing well Chef sadly after this one of you will be going home yes chef how does that sound that sounds great what I'm crazy I like pressure Chef so that just I think that helps steal the fire good luck look at great mom all right so uh fascinating Entre so Nick is really going all out on this one he's steaming the bass it's not a fish that steams well it doesn't give it much flavor does it it's just sort of it makes it even blender I would be worried about that if I were did you taste one of those pieces of fish tast it I'm doing a lot of crazy things over there here come the books look at that yes uh-oh that sauce doesn't look good Sarah she needs to reduce that a lot that's not thinking it's running all over the place nope that's not going to work 6 and2 minutes to redo it redo it boom that's pretty cool bam that was a good splot that was a good splot secret ingredient in Nick's dishes a dash of Madness looking like you want to win mom Noah who's on the edge Nick is on fire right now it's a heck of a show just under 3 minutes the go who's your money on if Nick pulls this off I think it's unbeatable I've never seen anything like this don't worry about the haters you got it looks like Dory made mashed potatoes Sarah right now watching Nick what's going through your mind she's reducing down the burgundy sauce a little bit more I think Sarah's starting to panic a little bit Sarah's got to move Sarah with the consistency of the sauce that's why it's still under stove hey sweethart no worries too much sauce to reduce I would pour some of it out put a little cornstarch slurry in there thicken it up really fast cuz that's still not thick enough go come on putting my fish onto my book time man damn he should have let it smoke to the last couple seconds here we go Nick wow Sarah's lamb looks really good I'm concerned perfectly cooked perfectly cooked yeah that lamb looks good look at Sarah she's showboating her perf very unlike her but I'd like to see that that is perfect this is so intense this last part here 10 seconds 7 6 5 4 3 2 1 good good beautiful well done all right it's amazing how quick 60 Minutes fly right under pressure like that and now it's time to taste those Entre who do you think's going home right now make some predictions the first entree that we like to taste make looks textbook Nick looks textbook baby looks textbook that's funny best pling of all time wow that looks really cool I have to say so my dish is called all nighter it's a steam stripe bass with a squid in and C Ro puree and then a black truffle and white asparagus I haven't looked at this in so long I forgot how pretty it was this old book flavor that is made of wheat grass bourbon Hickory and a couple other small things and Nick in 10 seasons this has to be the most intriguing presentation ever from a conceptual aspect you've raised the bar to the highest point it can be raised and that puts you on a very high wire with no net yeah I kind of Wonder did I go too crazy for my own good and Nick the fish is steamed beautifully let's get that absolutely clear but I'm trying to get in between your ears at the moment because there's a lot going on here it's very sweet and it's very smoky that leaves you questioning why so many elements to one piece of fish you know Nick I didn't think I was going to enjoy the squid in puree as much as I was going to but when it comes to the fish that's underdone underdone by a lot I think you can see that right a little disappointing but everything else that you have on this dish from the white asparagus to the melding of that mineral flavor from the squid ink is working it's just a shame that some of the the bass is not cooked right the skin is masterfully done thank you Joe the concept of trying to recreate a total experience it is the highest form of cooking what I need to really understand is if tonight you mastered this dish did I thank you good job Nick they left me wondering after that like how did I do it's really hard to tell Jo was your fish perfectly yeah yours all right well I got I got the funky one it's crazy cuz I cooked them all at the same time Nick Entre for me was the best of the night so they tasted all our dishes they're deliberating now I thought was well executed and I think that's as good of a plate of that level of complexity I've ever seen from a cook that young you know I can't really rally behind Nick's dish cuz my my bass was underdone Gravely underdone he undercook one of the three it's good to see season 10 with youngsters at 22 years of age coming in and executing dishes like that that part I absolutely love but my palette is angry because do I want to taste a sea bass equivalent to an old book no I don't don't it's so dangerous because he doesn't know where to say stop now add that bass to the Beer pom the crab was delicious the Palm sule was salty and puffy and crunchy and the crab was perfectly fried and seasoned I just think you take the combination of the relish the crab I mean the pmps had no business being with all these dishes I'm making tonight I'm trying to send the judges a message that sort of says I'm new I'm different and I'm going to make things that no one's ever made before Chens tough decision are we all in agreement yes yes so they've chosen someone to get [Music] cut is your heart beating right now my heart is beating pretty [Applause] fast Sarah Nick Dorian three incredible Entre and before that three incredible appetizers but only two will move on this was not an easy decision to make but the person whose journey in the MF kitchen ends here is Nick young man you plate food with such Maverick tonight the dish looked incredible but unfortunately one of the seab bass was undercooked but young man let me tell you your dream does not end tonight I love you man you're the man Nick I don't think I knew what I was getting myself into when I went to that audition um but I can't thank everyone enough it's been amazing Nick we've come to admire you're out of the box thinking when it comes to food and I love the fact you had the webbles to go to your parents and say I want to go and become a chef thank you Chef the biggest compliment I could pay you is that after 40 Years of having eaten every type of Cuisine your style and your ambition rewok a sense I had for super intellectual modernist style cuisine the type of people who shoot for the top at everything they do it's such an admirable courageous and rare quality in this world it's a testament to you to have the courage to say that I want to play at the highest level in everything I do that said if you wanted to come and work in any of my restaurants or if you wanted to come and hang out in Italy with me for a while and get back to the basics of food take you under my wing and he kept his word we still keep in touch in fact I keep in touch with all the judges Nick it's been a pleasure please say goodbye to Sarah and jorian and head upstairs good job good job it's hard to get so close but not quite reach the goal but this journey that I've had has been incredible it's been one of the craziest coolest experiences of my life I'll never forget just all the memories that I had and that's it