Masterchef (2010–…): Season 10, Episode 13 - Someone's Toast - full transcript

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Gordon: Previously
on "masterchef"...

Welcome chef morimoto.

- Oh, my god!
- Oh!

Wow.

Only three home cooks
gained immunity...

Micah, shari, fred.

...Securing their
spot on the balcony.

I think, one of your
best dishes ever.

- ( cheers and applause )
- thank you.

- Tonight...
- It's season ten.

It's time for all of you
to rise to the challenge.



- ...It's a mystery box...
- Oh!

- Uh-huh.
- ...That's anything but stale.

Aarón: Not only do you have
to make us an amazing dish,

you have to make us two.

And with elimination
on the line...

- ( bleep )
- oh, my god.

- This isn't good.
- ( groans )

...One home cook will be sliced

- from the competition.
- Joe: Nick!

I think this is the first time
he's felt a lot of pressure.

O-m-g.

- It's terrible!
- I'm amazed you've come out this bad.

- Thank you for your feedback.
- Could you imagine

if your masterchef dream
ends on meatloaf?



That should come with a
hazard warning sign.

( music playing )

- welcome back. Let's go!
- Let's get this thing going.

Ladies and gentlemen,
line up, please.

- Well, hello.
- Hello, hello, hello.

Okay.

- Mystery boxes. Great.
- Yep.

Subha: I am excited.
I'm in top 13.

I've come so far.

I've been in so many
elimination challenges

and I have battle
wounds to show.

I miss my wife and kids.

This is the longest I
have been without them,

but I'm here to stay
on and win this thing.

Micah, shari, and fred, you
three are in the top 12,

so congratulations.

- Good job. Amazing.
- Both: Thank you, chef.

For the rest of you,

sadly, tonight somebody
will be going home.

Now, it's time for all of you
to rise to the challenge.

Dorian, elimination and you
is like tomato and basil.

What's going on?

I was so close yesterday.

But every time I cook, I learn.

And I continue to
challenge myself,

- so I can't be upset about it.
- Yeah.

Nick, tonight's 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 gonna embrace it.

I'm not going to
get to the finals

if I don't fail
throughout this process,

and I'm going to embrace
it in every way.

And if I don't do that,
then what's the point

of taking time off of
school and being here?

It is time to face your
next elimination challenge.

Please, put on
those black aprons

and head to your stations.

I just haven't had the
history of success

in the elimination challenges.

So I just need to
block out the noise

and just try to cook great food.

It's time for our
next mystery box,

and it's our biggest one yet.

Bri: In the last
two mystery boxes

I've had one of the best dishes.

So, I am feeling good
about this challenge.

I don't need to stress the
fact that it's season ten

and we've been living large.

And that's all been small-time

compared to what you're gonna
face under those boxes.

You've already
cooked with lobster,

alaskan king crab,
tomahawk steaks,

but today is the day

that we will top it all.

Right, you ready?

On the count of three, very
carefully lift your boxes.

One, two, three, lift.

- Oh!
- Oh.

- All right.
- Uh-huh.

- Sourdough bread.
- All right.

That's right, a
single loaf of bread.

- Mmm.
- 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 entrée
and one dessert,

and you'll have just one
hour to make them both.

Dorian: Two dishes.

I knew it was gonna be a twist,

but this is my opportunity

to change my family's life,

so I'm gonna fight my way
through it like I always have.

You'll have complete access
to the masterchef pantry,

and there you'll find an
incredible array of breads.

In addition to those loaves,

lots of other
beautiful ingredients

that will help you create

two elegant and
creative bread dishes.

A sandwich is not gonna cut it.

And if you just serve us toast,

let's face it, you'll be toast.

Your 60 minutes starts now.

- Let's go.
- Let's go, guys.

- Hustle, hustle, hustle.
- You guys got this.

- You got it, wu.
- You got this.

- Sourdough.
- Sugar, sugar, sugar.

Sugar. Rice, flour.
Where's the sugar?

Ginger, garlic, fennel. Fennel
we'll do for the dessert?

Renee: I'm confident going
into this challenge today.

I love bread. Hello, look at me.

The last challenge, I
tried to be way too fancy.

Has anyone seen the balsamic?

So, in today's challenge,
I'm gonna do comfort food.

It will kind of hit the
soul of the judges.

Let's go, renee. Come on, renee.

Gordon: Let's go, guys.

Aarón: Let's go, jamie, come on.

I'm doing a stuffed chicken wing

with a picatta sauce with
homemade breadcrumbs.

The other dish is I'm gonna do
a bourbon cherry bread pudding

with a sauvignon sauce.

Shari: Noah, you're
a great chopper.

Noah: Thank you.

Let's go, wu.

For once, I don't
have to do a protein.

So I'm going to make
a creamy tomato soup

in the sourdough bun with
a banana tarte tatin.

I'm putting it all on the line
because I don't wanna go home today.

Oh, jamie's got the
mortar and pestle out.

Go with what brought you
here is what they say,

so that's what I'm doing.

I'm gonna go back to
a filet red snapper.

I'm gonna encrust
that with some--

some pecans and
some breadcrumbs.

I got bread in the oven
toasting right now.

Then I'm gonna do my
take on a bananas foster

on a sourdough french toast ring.
It should be good.

Now, this challenge is way
tougher than you think.

How do you repurpose
bread in a creative way

that equals flavor
in an elevated dish?

I would take some
of that stale bread

and make the most
amazing breadcrumbs

with fresh basil.

Dessert-wise, I'd have to go

for that bread and
butter pudding.

Joe: And then you can go to
the more sophisticated things

like making a bread gnocchi,

and you can encrust
a fish with bread.

There's so many things
to do with bread.

This is a true test
for a masterchef.

Guys, ten minutes gone,
50 minutes to go.

Let's go.

Look at nick already. It's starting
to smoke. He's smoking something.

Nick: Despite this being my
first elimination challenge,

I don't wanna go into the kitchen and
play it 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? You're a bold man.
- Uni.

That's not a bold choice.
That's a brilliant choice.

To win "masterchef" season
ten, without a question,

you have to be pushing every
boundary whenever possible.

- Right, nick, I saw the smoking gun.
- Yes, chef.

- Yes, chef.
- Give us an insight. What are you doing?

I'm doing a uni gnocchi.

I'm using the bread
to make the dough.

So I have an uni
butter right there

and then this is gonna
be a smoked egg yolk.

Smoked egg yolks.

You're only 22 years of age and
you've got this inspiration.

Knowing how
confidently you cook,

why didn't you get
a chance earlier

to pursue a career in food?

You know, I think I had a lot
of pressure from my family

to go after the stereotypical
college, you know--

- sure.
- But once I got to college,

they trusted me to follow
my passions and do it well,

and so I'm here
giving it my all.

- Don't stop.
- Any tips for the gnocchi dough?

- 'cause I've never made gnocchi before.
- Yeah, so,

- it's about that pillow. Fluffing
that pillow up. - Okay. Okay.

- Okay.
- But not too starchy, not too gummy.

- Good luck. Good luck. Good luck.
- Thank you very much.

All right, miss renee, I see you
got some beautiful ground meat.

- What are you making?
- I'm making a childhood favorite of mine.

I'm doing meatloaf,
rosemary, roasted potatoes,

sautéed green beans, and a
strawberry shortcake trifle.

Meatloaf is a southern staple
and it's not anything fancy.

It's just nostalgia.

My granny always made meatloaf,

and I decided just to
do a good sourdough

and soak it in milk for a while

while I sauté just
simple vegetables.

Renee, just make sure that
you elevate your meatloaf.

- Oh, yes.
- Aarón: Let's go.

Mmm. That's so good.

Oh, lovely, lovely, lovely.

Come on. Jeez.

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
'cause he didn't finish it.

This dish has a
lot of components,

and I've only worked on
making the uni butter.

You know, this--
this isn't good.

- ( groans )
- if I don't catch up,

I'm not going to get
everything on the plate.

- Gordon: Guess what.
- What?

Nick, he's doing
a bread gnocchi.

- Oh, faastic. Classic.
- Potentially a lot can go wrong.

- I'm worried about nick's technique.
- Joe: Me, too.

The perfect gnocchi would
be just bread and potatoes.

Nick, the more flour you put into your
gnocchi, the harder they will be.

- Okay.
- 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.

Fred: Oh, no, nick.

I really hope that that
doesn't send him home.

Just under 40 minutes to go.
Come on, guys, multitask.

I forgot the damn cinnamon.

Whoo!

Sarah: I'm really homesick,

so I'm making a dish
that I love to get

when I'm on a date with
my husband michael.

Sarah, how we doing here?

All right, chef, I think.

I've never made
gnocchi before, so--

- you're doing gnocchi and fish?
- I am, yes.

Are you're gonna have a bread
component to the fish as well?

Time permitting, yes, chef.

- Try to keep the size consistent.
- Yes, chef.

Thank you, chef.

Subha's busting out
the pressure cooker.

- Oh, yeah, subha!
- That's awesome.

- Thank you.
- Right, subha.

- So you're pressure cooking the chicken.
- Yes.

- Where does the bread come in?
- I'm gonna actually serve it

- in this lovely, lovely dish.
- Oh, in the bowl.

- Dessert, where we going?
- A rose saffron flavored bread pudding.

- What is it with you and rose?
- I really, really love rose.

Do you sprinkle it on the bed--

for 25 years, I've not
missed a single one

for my wife's birthday
and our anniversary.

I love my wife so much,
and I give her roses

every single birthday
and our anniversary.

Even through this competition,

I made sure that
she had the roses.

I'm missing my
wife a little bit,

because we have never been
away for three, four weeks.

What do you miss the most?

Just hearing her voice
and being with her.

She's the reason I'm here, chef.
She pushed me.

Her support is what
is driving me here.

She's been the guiding light
of all my life and career.

- You okay?
- I'm good. I'm good. I'm fantastic.

I will make my wife proud.

I'm gonna cook even
more with vigor.

Good luck.

Guys, we're coming
up to halfway!

30 minutes remaining, guys.

Get that dessert in the oven.

Awesome.

- How's it going, sam?
- Good.

Trying to get my dessert in
in the next couple minutes.

I've been in the bottom,
and I haven't cooked

that much food that
I'm really proud of.

So I'm really hoping
to redeem myself

by taking a simple dish

that my mom made me
when I was growing up

and trying to elevate it
to the masterchef level.

- Sam, what are you making?
What's the plan? - Chef.

I'm gonna make a
fish that's breaded

- with breadcrumbs, dill-- -
you're gonna bake it in the oven?

No, what I was gonna do
is do flour, egg wash,

and then just cook
it in some butter.

All right, great. So what are
you doing for the dessert?

For the dessert, I'm gonna
do a spiced bread pudding,

which I'm trying to
get together now.

Joe: Are you soaking
your stale bread yet?

My bread right now
is in the oven.

I'm trying to dry it out
a little bit first,

and as soon as it dries out and
I get this custard together

I'm gonna soak it before
I put it in the oven.

- Good luck, sam.
- Thank you. Thank you both.

Wait, bri, you're making
a clafoutis, right?

- Yeah.
- Shari: Make it beautiful, bri.

I will, don't worry.

Bri: I wanna show the
judges my style,

and I just love
french-inspired food.

So I just try to draw
inspiration from my first job

hostessing at a nice
french restaurant.

Aarón: All right, bri, what do we
got going on here, young lady?

This is a blackberry compote for my
dessert, which is a berry clafoutis.

- Love that. - And then I have a
french onion soup going over there.

Bri, bri. French onion soup is
the ugliest dish of all time.

I'm gonna embrace it and go a
little more rustic with it,

- but elevated rustic.
- But that's just the word--

it's the beauty and the beast.

How do you elevate the
beast to become a beauty?

I'm gonna make sure my bread
bowl is perfectly golden brown,

- and then I'm gonna put it on that
wooden board. - It's good. You try that?

- You like it? Okay, thank you.
- It's very good.

- Good luck.
- Thank you.

I'm feeling
extremely confident.

Although I haven't particularly

made this exact dessert before,

I am meticulous, and I am
very detail-orientated,

and I know that I can
plate it beautifully

because I already have
the idea in my head

of how I want it to look.

- Awesome.
- Burn. Burn, fat, burn.

- Oh, boy.
- Micah: That looks beautiful, dorian.

Ooh, that is a gorgeous sear.

Thank you.

Dorian: When I first got here,

I wasn't sure which
route I was gonna go.

I was cooking everything.

And now I'm starting to
accept my southern roots,

and that's what
I'm gonna do now.

It's all about those
homey down south flavors.

- Right, dorian.
- Yes, chef.

- How are we feeling? That looks nice.
- Pretty good.

Tell me about the dish.
What are you doing?

I'm doing a pan-fried
pork chop...

- Yes.
- ...With bread stuffing

and a chocolate
turtle bread pudding.

- You are desperate for that top
ten, aren't you? - I want it so bad.

I've been in the
bottom too long, chef.

I've been in these challenges too
much not to make it to top ten.

- But you've got this, girl, yes?
- Yes.

Sounds amazing. Be careful
of that chop, okay?

- Yes. Won't.
- Don't overcook it.

Good luck.

- Ah!
- Subha, that smells amazing.

All right, gentlemen, so
the truth of the matter is

that one of these talented home
cooks is going home tonight.

Could you imagine if your
masterchef dream ends on bread?

Yeah, I mean, the irony.

Ten minutes to go. Come
on, guys, let's go.

Micah: Don't forget about
your desserts, guys.

Fred: Nick hasn't even
started his dessert yet.

Gotta start on
your dessert, man.

Nick is behind, and I'm worried

that he is not be able
to finish on time.

I'm worried that he took too big
of a risk for his own good.

Seven minutes to go, guys.
Let's go.

- My god.
- Everything is going beautifully.

Main concern I'm worried about is
making sure my meatloaf is done.

I'm not gonna serve
them raw meat.

- Fingers crossed.
- Gordon: I'm worried.

- Renee has-- yeah, meatloaf.
- Meatloaf.

I don't know if that's
gonna be cooked in time.

I think she might be
risking too much.

I've seen dishes of such
a high level today.

- We're way, way beyond meatloaf.
- Gordon: Yeah.

Where's the basil?
Oh, god, come on!

Are you kidding me? Come on!
Whatever.

Nick: I'm starting to freak out

because I have a total imbalance

in the time spent between
my dessert and entrée.

All right, nick, the
timing's gonna be

important for you, young man.

My entrée 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.
- But now I'm realizing

I probably shouldn't be
experimenting so much

in an elimination challenge.

Time's almost run out,

and I'm just trying to
make a simple dessert,

one that I can very easily
make in three minutes.

Four and a half minutes to go.
Let's go, subha, sam.

Think about the plating.

Sam: This dish is me cooking
for my life at "masterchef."

you know, I've
been here awhile.

I miss my wife. I miss my son.

It's definitely on my mind.

But today all I'm thinking about
is this dish and nailing it

so I can stay in the masterchef
kitchen one day longer.

- Let's go, dorian.
- Just wanna make it crisp.

Come on. 186. Yes!

Two minutes. Now we
should start plating.

- Oh, my god. Oh, my god. Oh, my god.
- Gordon: Speed up.

- Shari: Subha's dessert doesn't
look cooked. - Fred: It doesn't.

- I'm so stressed.
- Fred: I'm so worried for bri, though.

She's struggling with
getting it out of the mold.

- Aarón: Use a spoon.
- Oh, shoot.

The tools of refinement.

- Oh, my gosh.
- Oh.

Gordon: 60 seconds to go, guys.
Last minute, please.

Aarón: Let's think about
your garnishes, everyone,

how you're plating. Let's go!

Let's go, sarah.
Don't be hesitant.

( bleep )

micah: Finish strong, guys.

Make sure those
plates are gorgeous.

- Shari: You got this.
- Dorian: Sage.

- ( bleep )
- oh, whoa.

Sorry, dorian.

Come on, nick. Push through.

- Come on!
- Shari: Looks good, renee.

- Finishing touches, guys.
- Here we go.

Ten, night, eight, seven,

six, five, four,

three, two, one.

And stop. Hands in the air!

Well done, guys.

Whew.

Ooh.

Yes!

I cannot be more proud
of myself right now.

I-I have no words. I have
absolutely no words.

I'm so happy.

- Please be done.
- Wow, what a 60 minutes.

Sadly, tonight, one of you
cooked for your last time

inside this incredible kitchen.

All right, first up, nick.

- Go, nick.
- All right.

Nick: My entrée looks
great, but my dessert,

it's a bit of an embarrassment.

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, please.

My entrée is a bread
and potato gnocchi

with uni butter and an
applewood smoked egg yolk.

And my dessert, a
strawberry shortcake

on a basil butter
toasted brioche.

Gnocchi.

- Yeah.
- So you've never made it before?

- No.
- Never made it before.

- A lot of guessing.
- Joe: Yeah.

Do you know what the
enemy of gnocchi are?

Flour.

Because flour will
make gnocchi hard.

And you were going at that
flour like pablo escobar.

So, I hope that
they're not too hard.

Gordon: Shall we?

Is your gnocchi a little dense?
Yes.

But the flavor in the
gnocchi are really good.

The sauce is top-notch. This
uni 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
"masterchef junior" dessert.

I put a bunch of basil
and butter in a pan

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've loved to compress the
strawberries if I had time, but I didn't.

Gordon: I think you're right.

That dish would've stood up ten
years ago at the age of 12

- in "masterchef junior."
- yeah.

But I love your ambition.

I think that's one thing
that's clearly evident.

You're smoking an
egg over applewood.

Sea urchin uni over gnocchi.

I just love that creativity,

but it's hard to pull off.

- Yep. Thank you.
- Thank you.

Nick: This definitely
isn't my best showing,

and this isn't what
I want to represent

in the masterchef kitchen.

But I think I showed the judges
that I have this passion

that not many other people have.

- Okay, next, dorian.
- ( muttering )

dorian: I'm walking up to the
judges and I'm literally shaking,

because I want this pork chop
to be done right so bad.

If the pork chop
is raw, I'm done.

I'm shaking.

Please, tell us what
you've prepared for us.

I have a pan-fried pork chop

with a baguette stuffing

and white wine and
honey-glazed carrots.

So the big secret
is the temperature.

You cooked that in a cast iron?

Uh, no.

- No? What'd you cook it in?
- I did not.

I cooked it in, um,
oil in a nonstick.

I hope that it's done properly.

We'll find out.

Dorian: That first cut
will tell the tale.

( sighs )

I'm just hoping that
this cut is perfect,

'cause if not, I'm going home.

- Oh, boy.
- Oh, my god.

I have a pan-fried pork chop.

I hope that it's done properly.

We'll find out.

( sighs )

- oh, boy.
- Beautiful.

- Joe: Wow.
- Gorgeous.

- Uh, dorian.
- Yes?

That's called
perfection right there.

That is absolute spot-on.

- Good job, dorian.
- Man, what's the seasoning in the crust?

Uh, it's, uh--

- you okay?
- No, I'm not.

It's, um, salt, pepper,

a little bit of cayenne,
because I love spice.

( clears throat )

aside from the
excellent flavors,

to be able to take an
18-ounce pork chop like that

and cook it in a pan and
keep it moist and pink

and crispy on the outside

is an accomplishment by
any chef of any level.

Gordon: Mm-hmm. You've given
us an amazing entrée.

With what looks to be
a delicious dessert.

Tell us about that.

The dessert is a chocolate
turtle bread pudding,

so it's really rich.

It should be really rich.

- This is a two-hand dessert.
- Man.

Dorian, o-m-g.

- Oh, thank you.
- Delicious.

It's indulgent, it's
rich, it's a treat.

- If you make it to this year's finale...
- Wow.

- ...Put that dessert on there.
- Oh, thank you.

- I just made it up.
- Aarón: That--

yeah, I think I'll give you
a southern compliment.

- You put your foot in it.
- Thank you.

Fantastic. Dorian, I
drop my spoon to you.

- Fantastic dessert.
- Gordon: Wow. Amazing.

Dorian: I'm absolutely
over the moon.

A spoon drop from joe
is the highest praise

that anybody in my position
could possibly get.

Wuta, so what do we have here?

Tomato and cream
with cajun spice

in the sourdough bread soup.

Is this your first opportunity
of cooking a vegetarian dish?

Yes, and I'm very happy to
cook a vegetarian dish.

Masterful seasoning.

May seem a little simple,

but on the spoon, it delivers.

For dessert we have bread
and banana tarte tatin.

You seem more relaxed tonight cooking
with no protein, and it showed.

- I love it.
- I really like it.

- Yeah?
- I didn't think I would, but I do.

Great job, wuta.

I'm watching all these
other home cooks go up,

and I am so glad to be up
on the balcony right now.

So what we have is an
awesome chicken piccata.

I made the breadcrumbs from
drying out the sourdough rind,

puréeing them with
parsley, thyme, garlic,

a little bit of pecorino.

You cook with heart.
It's not your best dish,

but I love the crunch
of the bread on top.

For the bread pudding, we have
a raspberry anglaise base.

Fred: This level of competition,
it's through the roof.

Everything is definitely
restaurant quality.

Aarón: I love how
robust the flavors are.

You took it to a place
that speaks to you.

- Thank y'all. - These guys are
stepping up their game this season.

I'm definitely worried.
This is my competition.

Jamie: We have a pecan and
breadcrumb encrusted red snapper.

Gordon: The breading
is delicious.

It's vibrant. It's
a lovely crumb.

I can even see a gratin
of just the spinach

with that breadcrumb on top.

That's what I was gonna say.

- You don't even need the fish.
- Yeah.

It's a beautiful side dish,
that's how good it is.

Joe: Tell us about this dessert.

We've got a french toast stack
with caramelized bananas

and raw bananas with
pecan dust on top.

Aarón: I just love the fact

that you really took
your time with it.

- It's really spectacular.
- Gordon: I love the finesse.

You're studying hard.
I can see that.

- I am.
- Continue taking those risks.

It's important to burst out.

- I'm on the verge.
- Good job.

- Thanks so much, guys.
- Thank you.

- That's what I'm talking about, man.
- Good job, jamie.

How good is that cook on there?
Come on.

- That was great.
- ( whistles )

gordon: I mean, seriously.
Guys, it's season ten.

This year more than ever,

the level of cooking
is extraordinary.

The finesse that we've seen
so far has been incredible.

I just hope there's more.

Next up, sarah,
please, let's go.

Sarah: Right now
I'm kicking myself,

because once again I waited until
the very last minute to plate.

So, we'll see how it turns out.

Describe both dishes, please.

So, I have for you a bread
and herb crusted halibut

and a breadcrumb gnocchi.

For dessert, I have a
brioche bread pudding

with a raspberry jam
infused with lavender.

The fish looks sparse for me.

There must be something
missing there.

- Yes.
- No sauce?

So I made a brown
butter and sage sauce,

but I waited until the
last minute to plate

- and I didn't get it on there.
- What's in the gnocchi?

So, it's breadcrumbs that
I toasted in the oven

and kind of pulverized down,

potato, and a little bit of egg.

- And then just--
- very nice. Light, sweet.

Thank you.

The dessert.

The pudding is delicious.
Rich, sumptuous.

- Thank you. - Yeah, I put this
in the same category as dorian's.

It's like a fruit
version of hers.

It's really flavorful.
The bread comes through.

And bread two ways just for the entrée?
Delicious.

- Thank you, chef. - I just gotta
get you a little bit more refined.

- Those last 15 minutes, think
about the sauce. - Okay.

- Good job.
- Thank you, chef. Thank you, joe.

- Good job, sarah.
- Good job, sarah.

- Good job, sarah.
- Great job.

Bri.

Bri: I'm really proud
to present this dish.

I decided to show the
judges another side of me,

and I decide to go a
little bit more rustic.

But I had a very
conceptualized, clear concept

and it's really everything
I wanted it to be.

Okay, bri, what did
you make for us?

I made a french onion soup
topped with gruyere cheese

served in a sourdough
bread bowl.

And, dessert, I made a
blackberry clafoutis

with a brioche
pistachio crumble.

Yeah, I look at these
dishes, and I'm just--

how was 60 minutes used
to your advantage?

Gordon: The challenge was bread,

so you can't come up with a crisp
on the end and stick it on top.

There is brioche in the
pistachio crumble.

Brioche? That's all you
have as a bread dessert?

And the pistachio
crumble as well.

I don't know. I
look at that, bri,

and I think that is not
you, I'm gonna be honest.

The soup, let's get
in there, shall we?

So, a nice color on onions,
let's get that right.

But, you see,
here's the problem.

There's no soup in your soup.

Oh, my god.

Damn.

Quite frankly, it's not
season ten worthy.

When you climb so high

and you reach a certain
point and you fall,

- the fall is steep.
- Gordon: Right.

Where do we start from this?

The dessert, for me, is
an insult to France.

A clafoutis is actually
cooked in the mold.

You don't scoop the middle out
and dump it on the plate.

And some of the wow
desserts out there tonight?

I'm-- I'm amazed you've
come up this bad.

The shock for me is that you
sabotaged your own success

scooping it out,
dolloping it on a plate.

It's not because the
oven was too hot

or the insufficient time.

The actual dessert tastes good,

it's just what
you've done to it.

- Okay. Thank you.
- Joe and aarón: Thank you.

Thank you.

Chin up, girlie.

- You're fine. You're fine.
- I guess.

Bri: I'm just feeling
disappointed.

I wanna disappear, basically.

Sorry.

All right, the next home
cook would be sam, please.

Sam: The thing that's gonna
stand out the most in this dish

is the different
ways I used bread

and the versatility of it.

I definitely want the judges

to see that I'm a fighter

because somebody's going home,

and as long as it's not
me, I'm okay with it.

Sam, can you please
describe your dishes?

Yes, chef. Today, I have
a dill-crusted snapper

with a caper brown butter
sauce and romesco potatoes,

and a cardamom-spiced
bread pudding.

The potatoes smell incredible.

I love the presentation
of the dessert,

but it shouldn't look
better than your main.

When you've got fish like that
and you're breading it twice,

top and bottom, you've
got to be very careful

the actual bread is not
thicker than the fish.

So, I'm hoping the fish
is not overcooked.

Shall we?

Yeah, see, that's over.

Yeah, fish is overoked. Okay.

It's fresh snapper, right? So,
that's barely 24 hours old,

and you've turned it into
something that tastes

almost like it's a
commercial frozen product

because you can't identify
what fish that is in there.

I think the highlight
for me is the potatoes.

But it's not a potato
challenge, sam.

You know, it's a-- it's
a bread challenge.

Understood, chef.

Unfortunately, as we
approach the final 12,

the complete lack of finesse on
the preparation of the fish,

the overcooked nature of the
protein itself, at this point,

I think we need to see more
than that, quite frankly.

Understood. Thank you, joe.

Dessert.

All I taste is honey.

Man, honey is dangerous.

- It covers up everything.
- Forget the honey.

Apricot citrus glaze would've
absolutely lifted that dish.

- Understood, chef.
- Thank you.

Sam: Walking away
from the tasting,

I definitely feel
like I'm at risk.

I really did put my heart
and soul into this dish,

but, obviously, their
opinion is paramount.

So, hopefully it'll
be enough today.

Next up, subha, please.
Let's go.

Subh these two dishes
have to be good.

If not, I'm going home,

because simple cooking is
not gonna cut it anymore.

Describe the dish, please.

Today, we have a chicken
mulligatawny soup

served in a toasted bread bowl,

and bread pudding with rose and
saffron flavored milk base.

Mulligatawny. I
grew up with this.

I know tonight you got a
little bit emotional.

This is all about home and
cooking for the wife.

- Are you homesick?
- Yes, my wife, I love her dearly.

But, you know, I hope that I
made her proud with this dish.

Let's dig in and
taste it, shall we?

( aarón sighs )

I've never eaten anything
quite like this before.

Gordon: Subha, guess
what I'm doing tonight.

I'm calling my mum.

And I'm gonna tell her, in a couple
months time when I get home,

I want a bowl of mulligatawny
made with chicken.

Okay? It's delicious.

Thank you. Thank you, chef.

Every time I eat
your spiced food,

it kind of brings me to a place

where I grow to appreciate
your finesse and your flavor.

- You are my teacher now.
- I'm humbled, joe.

The master has
become the student,

and the student has
become the teacher.

I'm very humbled.
I'm very humbled.

- Good job, subha.
- Subha: I truly am.

- That is so nice.
- Fred: That is incredible.

- Dessert. - I have to say, 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.
- Oh, my god.

- It's so spicy.
- Aarón: Yeah, it's--

- I'm sort of--
- oh, man.

I know. I'm like--

why does the dessert
have to be that spicy?

- Gordon: Honestly.
- Subha, you're killing us.

How'd you do that to us?

Have you been sent by mars
on a special mission?

- Whoa!
- I'm sorry, chef.

I'll make sure that I
straighten all those spices out

and I'll go two notches.

- You better.
- You better. Thank god,

you haven't forgotten how
to make a mulligatawny,

because that should come
with a hazard warning sign.

Yes, chef. Thank you.

Walking back to my station, I
was looking at the main dish,

and that was a big upper for me.

And then the dessert
was a bad setback.

Nice savory dish, subha.
Dessert?

But as much as I miss my wife,

I want to learn,
I want to grow,

and I want to be the
next masterchef.

It's sweet, but it's spicy.

Next up, renee, please.
Let's go.

Let's go, renee.

Renee: I am feeling
really proud of myself

because my plates
look beautiful,

and I am 100% confident
that I nailed it.

Describe the dishes, please.

It is a pork and beef meatloaf

with rosemary roasted
red potatoes

and sautéed green beans

- with a strawberry shortcake.
- Gordon: Wow.

That's a very bold move to
attempt a meatloaf in 60 minutes

with a strawberry shortcake.

Are you confident
it's cooked inside?

100% confident, chef.

So, it's a little bit-- see?

What kind of meat did you use?

I used pork and beef.

So, like, is that the
beef or is that the pork?

Why is it white and
pink in the middle?

What kind of meat did you use?

I used pork and beef.

- Yeah, pork.
- That's pork, that's beef.

- That's not ground, is it?
- It's not.

It's like a-- no, no,
it's like a piece.

How much bread did
you put in there?

I put maybe a cup of bread.

Yeah, 'cause it's very tight.

Taking bread white and
soaking it in milk

and having it be a part
of a meatloaf fillin

is to allow it to aerate and
to bring lightness to it.

This has the
consistency of mortar.

Okay.

Thank you for your feedback.

Aarón: Here's what I'm
puzzled with, renee.

We got red bliss potatoes

and we got green beans that
you can find anywhere.

But we have this
unbelievable pantry there.

We're trying to allow you

to have this playbook
of ingredients,

- and I just don't see it here.
- Okay.

Behind you, you've got
individuals cooking

pork chops brilliantly,

chicken breast brilliantly,
handmade gnocchi.

And so the meatloaf feels
like it was two months ago

and not where you are
in this competition.

( muttering )

yeah. I mean, I love strawberry shortcake.
That's delicious.

I'm amazed you got that kind
of flavor from the bread.

It's-- it tastes very good,
but at the end of the day,

when you think about
the other desserts

that I know that are out
here, this is just bread

with macerated strawberries
and sweet cream.

- Okay.
- A little basic at this time.

- Yeah. Thank you, renee.
- Thank you, guys.

Renee: I am a little concerned
that I might be sent home.

They did not like my entrée.

That meatloaf's terrible.
So dense.

But gordon just
loved my dessert.

It's 50/50.

I have absolutely no idea

where I'm going to be
by the end of the day.

That was quite an array
of dishes tonight.

We need a moment to discuss.

Who has the potential to learn?

I mean, bri's got potential.

- Aarón: Yeah, bri.
- Gordon: I expected more.

I mean, french onion soup?

- She's gotta be able to step
it up a notch. - Yeah, yeah.

Bri: I'm feeling
absolutely crushed.

I've done great in the past,

but maybe that
won't matter today.

Maybe this is it.

Sam: I'm nervous.

I know I made mistakes,

and I'm very disappointed.

I could've done better.

- I agree.
- You agree?

Tonight, we asked you to
take a humble loaf of bread

and turn it into an
entrée and a dessert.

There was one home
cook that stood out.

Dorian, please head upstairs
and put on that white apron.

- Well done!
- Dorian: I am ecstatic.

Not only am I safe, but
they loved both dishes.

And I hope the judges continue
to see my progression

and I hope that I can continue

to give them tasty,
gorgeous food.

There are three more dishes

that we think deserve
special attention tonight.

Sam.

Bri.

Renee.

You three cooked the
worst dishes tonight.

Please come forward.

Everyone else, go to the balcony

and put on your white aprons.

Thank you, joe!

My son turned one
while I was here,

so I've sacrificed
a lot to be here,

and I certainly don't wanna
leave the masterchef kitchen.

There's so much more that
I can show the judges.

Really tough challenge tonight.

Bri, I think one of your
worst performances.

- Can you do better?
- Absolutely. 100%.

Sam, you know,

dessert was okay,

and the fish, sadly, overcooked.

You seem to be
growing in stature,

but you've been down
here many times.

I have been down here a lot,

but I feel like if
given the opportunity,

I will rise to the occasion.

Renee, you know, the
dessert-- delicious.

But... ( sighs )

the meatloaf has to be one of
the biggest disappointments.

Yeah.

I think we just expect more.

I don't want to go home, chef.

I'm going to stop laying
low and being comfortable

and pull out the big guns.

Gordon: This is a tough call.

The person leaving the
masterchef kitchen is...

Sam.

It's all right, sam.
Chin up, buddy.

I'm feeling relieved because
my performance today

could've easily
cost me my apron,

and I just can't let myself or
the judges down ever again.

Sam, unfortunately, your
journey has come to an end.

Tonight, we felt that
everything on that plate

was lacking the finesse

that we've seen from you
in this competition.

- Understood, chef. - I think this
task just got the better of you.

- It's been an amazing journey.
- It has, chef.

It's just been an
amazing experience.

You know, I love to cook. I
had an opportunity to cook

in front of the three best chefs
and food minds in the world.

I'm just so grateful and
humbled for the opportunity.

Head up high, young man.

Come on. Come and say good-bye.

Sam: Any time you
don't live up,

you're gonna feel a
little emotional about it,

but it just speaks
to the quality

of the competition here.

There's a lot of really
good cooks here, so--

but now I'm really looking
forward to going home

to see my wife and my son.

Head up, sam.

Put your hands
together-- top 12.

- Congratulations, come on.
- Go, baby!

- We're getting closer.
- An amazing journey.

Top ten is around the corner.

You're gonna need some rest,

because the biggest
surprises lay ahead.

Trust me, your
upcoming challenge,

it's definitely the
toughest one yet.

Good night.