1 00:00:01,127 --> 00:00:02,209 Gordon: Previously on "masterchef"... 2 00:00:02,586 --> 00:00:05,963 You have to cook a restaurant-quality barbecue plate. 3 00:00:05,965 --> 00:00:08,090 - Get your proteins on. - Let's go. 4 00:00:08,134 --> 00:00:10,884 I'm making a red snapper wrapped in banana leaves. 5 00:00:10,928 --> 00:00:13,637 - I hope it pays off. - I'm doing a surf and turf "mexicana." 6 00:00:13,639 --> 00:00:15,472 - Can you execute, is the question. - We're about to find out. 7 00:00:15,516 --> 00:00:19,184 You played the grill like a piano. Congratulations, wayne. 8 00:00:19,228 --> 00:00:21,729 Yes. Feels amazing to know I'm in the top eight. 9 00:00:21,731 --> 00:00:25,065 Even though the immunity pin is no longer in play, 10 00:00:25,109 --> 00:00:27,026 You'll still receive a game-changing advantage. 11 00:00:27,028 --> 00:00:29,987 Sadly, the snapper is really overcooked. 12 00:00:30,031 --> 00:00:34,450 The home cook leaving "masterchef" is md. 13 00:00:34,535 --> 00:00:36,243 Brynn: Love you, md. 14 00:00:36,328 --> 00:00:39,621 Tonight, the top eight face their biggest challenge yet. 15 00:00:39,665 --> 00:00:41,373 - The wall. - Not fun. 16 00:00:41,417 --> 00:00:44,251 You will cook on opposite sides of this wall. 17 00:00:44,295 --> 00:00:48,422 But you must create dishes that taste and look identical. 18 00:00:48,466 --> 00:00:51,258 Tonight is a double elimination. 19 00:00:51,260 --> 00:00:54,219 - Wayne, you get to pick the teams. - Oh, hell. 20 00:00:54,263 --> 00:00:56,013 - Can you hear me? - Yeah. 21 00:00:56,057 --> 00:00:57,264 - Say that again? - Jennifer! 22 00:00:57,349 --> 00:00:59,058 - You think she understood? - Oh, my god. 23 00:00:59,101 --> 00:01:01,018 - I don't know if I like this sauce. - What? 24 00:01:01,062 --> 00:01:02,686 - Did you put it in already? - No! 25 00:01:02,730 --> 00:01:05,022 - What? - Everything that could have gone wrong... 26 00:01:05,066 --> 00:01:06,398 - Jennifer! - ...Did. 27 00:01:06,400 --> 00:01:08,317 - We're in big trouble. - It's gonna be okay. 28 00:01:08,360 --> 00:01:10,152 That tells the whole story right there. 29 00:01:10,196 --> 00:01:13,363 The team leaving the competition is... 30 00:01:16,619 --> 00:01:19,620 ( music playing ) 31 00:01:27,213 --> 00:01:29,630 Whoo-ee! One of my favorites. 32 00:01:29,673 --> 00:01:32,132 It's a big one, this one. 33 00:01:32,176 --> 00:01:34,384 - The volume is going up tonight. - Yep. 34 00:01:36,722 --> 00:01:39,014 - Oh. - The wall. 35 00:01:39,016 --> 00:01:41,767 - The wall. - Oh, the wall. 36 00:01:41,811 --> 00:01:44,603 Not the wall. Like, come on. Anything but the wall. 37 00:01:44,647 --> 00:01:47,022 Can you hear me, reagan? 38 00:01:47,066 --> 00:01:49,316 This is probably one of the scariest challenges on "masterchef" 39 00:01:49,360 --> 00:01:51,527 Because it's more than just about cooking. 40 00:01:51,570 --> 00:01:53,070 We're yelling across the wall. 41 00:01:53,114 --> 00:01:54,321 So many other people are yelling. 42 00:01:54,365 --> 00:01:56,740 This is a chaotic challenge. 43 00:01:56,742 --> 00:01:59,118 - All right. - Lord. 44 00:01:59,161 --> 00:02:02,538 Welcome back, everyone. Top eight. Feeling good? 45 00:02:02,581 --> 00:02:05,124 - Yeah! - Good. 46 00:02:05,167 --> 00:02:10,087 Tonight, you're gonna face a "masterchef" staple. 47 00:02:10,131 --> 00:02:12,172 It's eight feet tall, 55 feet long, 48 00:02:12,216 --> 00:02:14,716 And it's the biggest obstacle in your way 49 00:02:14,718 --> 00:02:16,385 In this whole competition. 50 00:02:16,428 --> 00:02:17,427 The wall. 51 00:02:19,390 --> 00:02:22,057 So, tonight, you will cook in pairs 52 00:02:22,101 --> 00:02:24,226 On opposite sides of this wall. 53 00:02:24,270 --> 00:02:27,020 You must create dishes 54 00:02:27,064 --> 00:02:31,608 That taste and look identical. 55 00:02:31,610 --> 00:02:32,985 And here's the kicker. 56 00:02:33,028 --> 00:02:37,114 Both cooks from the worst performing team 57 00:02:37,158 --> 00:02:39,700 Will be going home. 58 00:02:39,785 --> 00:02:40,701 - Wow. - Right? 59 00:02:40,744 --> 00:02:43,412 Tonight is a double elimination. 60 00:02:43,455 --> 00:02:44,621 Wow. 61 00:02:44,665 --> 00:02:45,706 Now, this is a very daunting 62 00:02:45,708 --> 00:02:47,166 Challenge tonight. 63 00:02:47,209 --> 00:02:48,625 Jennifer, when you see that wall, 64 00:02:48,627 --> 00:02:49,626 How does it make you feel? 65 00:02:49,628 --> 00:02:50,919 I'm deaf in one ear, 66 00:02:50,963 --> 00:02:52,171 And so this is the challenge 67 00:02:52,214 --> 00:02:54,047 I've not been looking forward to. 68 00:02:54,091 --> 00:02:57,426 However, mom of six. I'm used to chaos. 69 00:02:57,469 --> 00:03:00,429 So I'm just going to zone in and do my absolute best today. 70 00:03:00,472 --> 00:03:03,390 Good. Wayne, nothing really intimidates you, does it? 71 00:03:03,434 --> 00:03:06,768 No, chef, that's not true. This definitely does. I'm not gonna lie. 72 00:03:06,812 --> 00:03:10,272 Well, wayne, that big win across the grilling challenge 73 00:03:10,316 --> 00:03:14,943 Has won you a huge advantage tonight. 74 00:03:14,987 --> 00:03:16,111 You get to pick the teams. 75 00:03:16,155 --> 00:03:18,947 - Ooh. Okay. - Oh, hell. 76 00:03:18,991 --> 00:03:20,324 Okay. 77 00:03:20,367 --> 00:03:21,992 Wayne: It's always great to have power 78 00:03:21,994 --> 00:03:23,160 When it comes to these challenges. 79 00:03:23,204 --> 00:03:24,494 My strategy going into the picks is, 80 00:03:24,538 --> 00:03:27,122 A, to make sure that I'm paired with the person 81 00:03:27,166 --> 00:03:29,374 That I feel I can communicate best with, 82 00:03:29,418 --> 00:03:32,127 And, b, mismatch some of the other contestants 83 00:03:32,171 --> 00:03:34,463 To hopefully give them a little bit harder of a time. 84 00:03:34,506 --> 00:03:37,507 Okay, wayne, who do you think should be paired with kennedy? 85 00:03:37,551 --> 00:03:40,135 Kennedy's definitely one of the stronger cooks here, 86 00:03:40,179 --> 00:03:42,387 So I'm gonna pair her with somebody 87 00:03:42,389 --> 00:03:44,556 Who I think has kind of floated through the middle. 88 00:03:44,600 --> 00:03:48,352 I'm gonna pair kennedy... 89 00:03:48,395 --> 00:03:50,520 - ...With sav. - It's all right, babe. 90 00:03:50,564 --> 00:03:51,730 - We got it. - Okay. 91 00:03:51,774 --> 00:03:53,398 Gordon: Wow. Kennedy, sav, 92 00:03:53,400 --> 00:03:56,401 Please place your orange aprons on. 93 00:03:56,403 --> 00:03:58,237 - Kennedy, how are you feeling? - I feel good. 94 00:03:58,280 --> 00:03:59,529 I think I kind of have an advantage with her accent. 95 00:03:59,531 --> 00:04:01,406 She doesn't sound like anybody else here, 96 00:04:01,408 --> 00:04:04,451 So I think it'll definitely be clear who's talking to me. 97 00:04:04,495 --> 00:04:08,121 Good. Okay, wayne, who are we pairing with brynn? 98 00:04:08,165 --> 00:04:10,666 I'm gonna pair brynn with somebody who I think 99 00:04:10,668 --> 00:04:13,418 Has different cooking styles from what I've seen. 100 00:04:13,462 --> 00:04:18,298 So I'm gonna pair brynn with... 101 00:04:18,342 --> 00:04:20,384 Kolby. 102 00:04:20,427 --> 00:04:23,011 Wow. 103 00:04:23,055 --> 00:04:27,307 Okay, so you are the blue team. 104 00:04:27,309 --> 00:04:29,851 Give us an insight to who you're pairing with jennifer. 105 00:04:29,895 --> 00:04:34,022 Jennifer definitely has a more classically trained style of cooking. 106 00:04:34,066 --> 00:04:37,025 So I'm going to pair jennifer with someone 107 00:04:37,069 --> 00:04:39,361 Who is a little bit more rustic in their approach, 108 00:04:39,405 --> 00:04:42,155 And hopefully make a big dent 109 00:04:42,199 --> 00:04:45,242 In this southern thing that's going on here. 110 00:04:45,286 --> 00:04:47,286 So, I'm pairing jennifer with reagan today. 111 00:04:47,329 --> 00:04:48,495 - All right. - Gordon: Wow. 112 00:04:48,539 --> 00:04:51,957 And who speaks jennifer better than reagan? 113 00:04:52,001 --> 00:04:55,043 Jennifer and reagan, the green team-- combining two assets from the south. 114 00:04:55,087 --> 00:04:58,213 He's gonna see. We're gonna be just fine. 115 00:04:58,215 --> 00:05:00,966 Okay, wayne, that means you're gonna be paired with grant. 116 00:05:00,968 --> 00:05:02,968 - Yeah. - Why'd you pick grant? 117 00:05:02,970 --> 00:05:04,344 He's a good communicator and I'm confident 118 00:05:04,388 --> 00:05:06,221 - We're gonna work well together. - Good. 119 00:05:06,223 --> 00:05:08,140 - Grant, how are you feeling? - Being from the midwest, 120 00:05:08,183 --> 00:05:09,349 We're gonna prove midwest is best. 121 00:05:09,351 --> 00:05:11,643 We might put a dent in the midwest, too. 122 00:05:11,687 --> 00:05:13,186 - We'll see. - Ooh. 123 00:05:13,230 --> 00:05:16,064 Please join grant and put on your red aprons. 124 00:05:16,108 --> 00:05:17,399 Red's our lucky color. 125 00:05:17,443 --> 00:05:18,942 Right, all of you, you'll have one hour 126 00:05:18,986 --> 00:05:21,945 To cook us restaurant-quality dishes, 127 00:05:21,947 --> 00:05:26,158 Separated by that humungous wall, of course. 128 00:05:26,201 --> 00:05:27,701 Now, before you start cooking, 129 00:05:27,736 --> 00:05:31,246 You will get five minutes together in the pantry 130 00:05:31,248 --> 00:05:35,709 So you can strategize and gather your ingredients. 131 00:05:35,753 --> 00:05:39,171 It will be your only chance to talk face-to-face 132 00:05:39,173 --> 00:05:43,216 Because it will be your only time in that pantry. 133 00:05:43,260 --> 00:05:45,218 - ( sighs ) okay. - Whoo. 134 00:05:45,220 --> 00:05:48,096 So think smart. Grab as much as you need. 135 00:05:48,182 --> 00:05:50,932 And if I was you, I'd grab a few extras. 136 00:05:50,934 --> 00:05:53,977 Now, remember, your dishes should look 137 00:05:54,021 --> 00:05:56,104 And taste the exact same. Got it? 138 00:05:56,148 --> 00:06:01,193 - Yes, chef. - Your 60 minutes starts... 139 00:06:01,236 --> 00:06:03,111 ...Now! Off you go. 140 00:06:03,155 --> 00:06:04,696 ( indistinct chatter ) 141 00:06:04,740 --> 00:06:06,490 Okay. 142 00:06:06,492 --> 00:06:08,367 - All right, all right. - All right, what are we doing? 143 00:06:08,410 --> 00:06:09,993 All right, grant, we're midwest, 144 00:06:10,037 --> 00:06:11,286 Let's do something we can't mess up. 145 00:06:11,330 --> 00:06:13,330 - I absolutely agree. Yep. - Filet. 146 00:06:13,374 --> 00:06:14,873 Béarnaise. You can do béarnaise. 147 00:06:14,917 --> 00:06:16,291 - Okay. - I was thinking like a braised fennel. 148 00:06:16,335 --> 00:06:18,293 Sort of amp up the plate without having to go outside-- 149 00:06:18,295 --> 00:06:20,962 I'm not familiar with fennel, but if you walk me through it-- 150 00:06:20,964 --> 00:06:22,923 - Just, like, talk to me. - You've braised a veggie before? 151 00:06:22,966 --> 00:06:24,132 - Yeah. - And then we're gonna need color. 152 00:06:24,176 --> 00:06:26,259 Like a red wine and fruit demi-glace? 153 00:06:26,303 --> 00:06:28,345 I like red wine. Cool. I'm with it. 154 00:06:28,430 --> 00:06:30,597 We're gonna do parsnip purée with wilted greens pancetta, 155 00:06:30,599 --> 00:06:32,224 With pan-seared scallops... 156 00:06:32,267 --> 00:06:34,017 - Okay. - ...A circle of three on top in a diamond, 157 00:06:34,061 --> 00:06:35,727 - And lemon dill sauce. - Okay. 158 00:06:35,771 --> 00:06:37,771 - And then the sauce should be on the side. - Sounds good with me. 159 00:06:37,815 --> 00:06:41,233 - I'm thinking scallops, simple. - Okay, I was thinking scallops! 160 00:06:41,276 --> 00:06:45,445 - Yeah. Um, girl! Yes! - What about cheese grits? 161 00:06:45,531 --> 00:06:47,739 - We have synergy! - We need a crunch, 162 00:06:47,783 --> 00:06:49,866 So I was thinking maybe asparagus to go underneath. 163 00:06:49,910 --> 00:06:54,538 - I-- you just got my same menu! - And then-- I love you so much! 164 00:06:54,581 --> 00:06:56,289 - How are we-- - okay. All right. 165 00:06:56,333 --> 00:06:57,999 - And then what about beurre blanc? - Sauce. 166 00:06:58,043 --> 00:06:59,751 Jennifer and I are on the same page. 167 00:06:59,795 --> 00:07:02,129 We knew exactly what we wanted to do in the first 30 seconds. 168 00:07:02,172 --> 00:07:04,256 Pantry closes in three minutes, guys. 169 00:07:04,299 --> 00:07:06,550 Three minutes. Let's go, come on! 170 00:07:06,593 --> 00:07:08,927 - Stock. We need chicken stock. - Okay. 171 00:07:08,971 --> 00:07:11,471 - Okay, I got the salmon. - Let's go! Okay. 172 00:07:11,515 --> 00:07:13,306 All right, I'm gonna go for the béarnaise. 173 00:07:13,350 --> 00:07:16,351 Stick together, guys. 60 seconds to go. 174 00:07:16,395 --> 00:07:18,562 - Wait, we need lemons. - Lemons are over here. 175 00:07:18,605 --> 00:07:19,688 Go grab the asparagus. 176 00:07:19,731 --> 00:07:21,523 Cut off the top, cut it in half. 177 00:07:21,525 --> 00:07:23,233 Wedges, like you're cutting an apple. 178 00:07:23,277 --> 00:07:25,068 - Okay. - Find us some cayenne. 179 00:07:25,112 --> 00:07:26,111 Cayenne, cayenne. 180 00:07:26,155 --> 00:07:29,489 Judges: Five, four, three, two.. 181 00:07:29,491 --> 00:07:31,700 - Let's go, wayne! - Let's go, let's go, let's go! 182 00:07:31,702 --> 00:07:35,537 - Let's go, let's go! - Gordon: The pantry is closed. 183 00:07:37,124 --> 00:07:39,624 - We got this, kennedy. - We got it! 184 00:07:39,668 --> 00:07:42,085 All right, unload your basket, jennifer! 185 00:07:42,129 --> 00:07:43,670 Okay, whew. 186 00:07:43,672 --> 00:07:47,048 - Grant, you unloaded? - Start talking. I can hear ya. 187 00:07:47,092 --> 00:07:50,385 Big night tonight. The big 55-foot wall. 188 00:07:50,429 --> 00:07:52,012 Joe: The stakes don't get any higher tonight. 189 00:07:52,055 --> 00:07:53,680 We go from eight to the final six. 190 00:07:53,724 --> 00:07:56,933 It's a real pivotal point in the competition. 191 00:07:56,977 --> 00:07:58,393 Okay, the first thing we're gonna do is we're 192 00:07:58,437 --> 00:08:00,687 Gonna clarify the butter. Do a full cup. 193 00:08:00,731 --> 00:08:03,231 What do you think about wayne's picks tonight? Kennedy and sav. 194 00:08:03,233 --> 00:08:05,358 Hey, kennedy, how many parsnips are you peeling? 195 00:08:05,360 --> 00:08:07,486 - I'm peeling three. - Okay! 196 00:08:07,529 --> 00:08:09,488 Al right, we're gonna get started on the greens after this, okay? 197 00:08:09,490 --> 00:08:12,407 - All right! - I think he's put kennedy in a good spot 198 00:08:12,409 --> 00:08:13,992 Because kennedy's gonna be vocal. 199 00:08:14,036 --> 00:08:16,244 Sav is clearly gonna work under the umbrella 200 00:08:16,246 --> 00:08:18,205 Of kennedy's tutorial. 201 00:08:18,207 --> 00:08:20,665 And so I think this combination could work really well tonight. 202 00:08:20,709 --> 00:08:22,417 I think it's a misfire from wayne. 203 00:08:22,461 --> 00:08:25,128 Okay, we're gonna get garlic chopped, shallots chopped. 204 00:08:25,130 --> 00:08:27,255 Okay, I'm starting to chop up my garlic and shallots. 205 00:08:27,299 --> 00:08:30,926 - Got you, babe. - I think kolby's gonna play sous chef to this. 206 00:08:30,969 --> 00:08:34,137 I think it's gonna be a conceptualized dish that's sort of spearheaded by brynn, 207 00:08:34,181 --> 00:08:35,514 Similar to what sav's doing to kennedy. 208 00:08:35,557 --> 00:08:38,308 Joe: Kolby and brynn are the only team tonight 209 00:08:38,352 --> 00:08:41,102 - That has never, ever worked together. - Wow. 210 00:08:41,146 --> 00:08:42,729 My shallot is minced. Is yours? 211 00:08:42,773 --> 00:08:46,233 - Say that again? - My shallot is minced. Is yours? 212 00:08:46,235 --> 00:08:49,319 - Okay, almost. - Aarón: Reagan and jennifer are good friends. 213 00:08:49,363 --> 00:08:51,321 They're both from the south. And they've cooked together, 214 00:08:51,365 --> 00:08:54,115 So they have all of the ingredients to be a good team. 215 00:08:54,159 --> 00:08:56,326 - Similar flavor profiles as well. - Exactly. 216 00:08:56,328 --> 00:08:58,828 I don't know if wayne has made the right decision there. 217 00:08:58,872 --> 00:09:01,039 Did you chop up the butter or just put them in whole, wayne? 218 00:09:01,083 --> 00:09:02,207 - Just put 'em in whole. - Okay. 219 00:09:02,251 --> 00:09:04,334 And then wayne's selection of grant. 220 00:09:04,378 --> 00:09:06,086 All right, so I think we should probably 221 00:09:06,129 --> 00:09:08,296 Get the filet out and salt it. What do you think? 222 00:09:08,340 --> 00:09:10,257 Um, sure, yeah, let's salt the filet. Let's do that. 223 00:09:10,300 --> 00:09:11,925 I'm amazed he went down that route. 224 00:09:11,969 --> 00:09:13,468 Yeah, I mean, if you look at wayne and grant 225 00:09:13,512 --> 00:09:15,470 As alpha males, and they're gonna conflict. 226 00:09:15,514 --> 00:09:17,088 Gordon: That would be a major shock tonight, 227 00:09:17,099 --> 00:09:19,391 If wayne takes himself and grant 228 00:09:19,434 --> 00:09:21,810 Out of the top six of this competition. 229 00:09:21,853 --> 00:09:25,438 Because, of course, there's no immunity pin to save them tonight. 230 00:09:25,482 --> 00:09:28,316 - All right, my steak is resting. - We're gonna get to work 231 00:09:28,360 --> 00:09:30,527 - On the liquid for the béarnaise. - Okay. 232 00:09:30,529 --> 00:09:33,113 Oh, ( bleep ). 233 00:09:33,156 --> 00:09:35,365 - We didn't get eggs. - No. 234 00:09:35,409 --> 00:09:38,076 There's no eggs. You can't make a béarnaise without eggs. 235 00:09:38,120 --> 00:09:39,911 That's the main component in the sauce. 236 00:09:39,955 --> 00:09:41,371 I don't have a sauce for the steak. 237 00:09:41,415 --> 00:09:43,415 Let's take a peek real quick. Let's see what we got. 238 00:09:43,500 --> 00:09:44,958 I hope we can figure something out with what we have 239 00:09:45,002 --> 00:09:46,668 'cause we can't go back to that pantry. 240 00:09:48,964 --> 00:09:50,171 We're in big trouble. 241 00:09:59,308 --> 00:10:00,682 - Where are they? - What's up? 242 00:10:00,726 --> 00:10:01,975 Pull shallot, four garlic... 243 00:10:02,019 --> 00:10:04,477 Oh, ( bleep ). We didn't get eggs. 244 00:10:04,479 --> 00:10:08,440 - No. - I don't have a sauce for the steak. 245 00:10:08,483 --> 00:10:10,900 We're in big trouble. You got any ideas? 246 00:10:10,986 --> 00:10:12,736 I have a bunch of big portobello caps. 247 00:10:12,738 --> 00:10:14,988 - Okay. - We can do a white wine portobello sauce. 248 00:10:14,990 --> 00:10:17,324 Toss me one of them right now, so I can see. 249 00:10:17,326 --> 00:10:18,533 Coming. 250 00:10:18,577 --> 00:10:20,118 - Oh. - Got it. 251 00:10:20,162 --> 00:10:22,120 - Okay. - Okay. 252 00:10:22,164 --> 00:10:25,123 All right, guys, what's the most important skill set for the wall challenge? 253 00:10:25,167 --> 00:10:26,708 Communication, number one. 254 00:10:26,752 --> 00:10:28,001 You have to be assertive, 255 00:10:28,045 --> 00:10:29,210 You have to have conviction, 256 00:10:29,254 --> 00:10:30,962 And you have to take the lead at times. 257 00:10:30,964 --> 00:10:32,505 You're gonna get those pears cut, 258 00:10:32,549 --> 00:10:34,341 - And you're gonna start sautéing them. - Okay. 259 00:10:34,384 --> 00:10:36,092 Use the biggest skillet pan you can 260 00:10:36,094 --> 00:10:37,927 'cause we're gonna-- brown the pancetta first. 261 00:10:37,971 --> 00:10:40,263 - In olive oil or butter? - Olive oil. 262 00:10:40,307 --> 00:10:42,223 And then, of course, it's about understanding the dish. 263 00:10:42,267 --> 00:10:44,100 They have to taste the same, so you have to be able 264 00:10:44,144 --> 00:10:45,727 To communicate flavor with words, 265 00:10:45,729 --> 00:10:48,063 - Which is not easy to do. - Jennifer, one pinch of salt 266 00:10:48,106 --> 00:10:51,232 - And one pinch of pepper. - Yes? Say that again. 267 00:10:51,234 --> 00:10:53,234 One pinch of salt and one pinch of pepper. 268 00:10:53,278 --> 00:10:55,236 - Got it. - And they gotta work in sync. 269 00:10:55,280 --> 00:10:57,530 If you're gonna sear the salmon, sear it together. 270 00:10:57,574 --> 00:10:59,157 Make the purée, make the purée together. 271 00:10:59,201 --> 00:11:01,493 They also have to be able to pivot and evolve. 272 00:11:01,536 --> 00:11:03,286 - Absolutely. - Wayne: Are you on your potatoes still? 273 00:11:03,330 --> 00:11:05,330 - I'm still on the potatoes. - All right, take your time. 274 00:11:05,374 --> 00:11:07,957 And, sadly, two cooks get eliminated. 275 00:11:08,001 --> 00:11:10,085 The worst-performing team does not make it 276 00:11:10,128 --> 00:11:12,962 Into the top six. 277 00:11:12,964 --> 00:11:15,298 20 minutes gone, just under 40 minutes to go. 278 00:11:15,342 --> 00:11:17,467 Let's go. 279 00:11:17,511 --> 00:11:19,219 Kennedy, what's the dish. Where are we going with this? 280 00:11:19,262 --> 00:11:21,429 So I'm gonna do scallops, parsnip purée, 281 00:11:21,473 --> 00:11:24,265 With pancetta greens, and then a lemon dill sauce on top. 282 00:11:24,309 --> 00:11:26,476 So is it like a beurre blanc or just a lemon butter sauce? 283 00:11:26,520 --> 00:11:28,311 - It's a beurre blanc, yeah. - Okay, good. 284 00:11:28,355 --> 00:11:30,188 - So make sure that doesn't break. - Yeah. 285 00:11:30,232 --> 00:11:31,439 What's the jeopardy behind this dish? 286 00:11:31,483 --> 00:11:33,316 Overcooking the scallop is really easy to do. 287 00:11:33,402 --> 00:11:34,901 - You just to be on point on every single thing. - Good. 288 00:11:34,945 --> 00:11:36,152 And has sav cooked many scallops? 289 00:11:36,196 --> 00:11:37,737 Yes, we talked about it before and we both 290 00:11:37,781 --> 00:11:39,322 Feel very comfortable with scallops being our protein. 291 00:11:39,366 --> 00:11:41,032 Right. Whose idea was this, this dish? 292 00:11:41,076 --> 00:11:42,951 This was my idea. I feel confident being a leader, 293 00:11:42,994 --> 00:11:44,077 So I'm ready for it. 294 00:11:44,121 --> 00:11:45,328 - Good. Good luck. - Thank you. 295 00:11:45,372 --> 00:11:47,122 Brynn: All right, those pears, 296 00:11:47,165 --> 00:11:49,416 - We're gonna toss some raspberries in there. - Okay. 297 00:11:49,459 --> 00:11:51,209 We just want to get those raspberries soft. 298 00:11:51,253 --> 00:11:53,420 All right, wayne, so talk to us about the dish. 299 00:11:53,463 --> 00:11:56,089 The dish is gonna be a midwest classic steakhouse dish. 300 00:11:56,133 --> 00:11:58,633 We're gonna do a filet mignon, buffalo carrots. 301 00:11:58,677 --> 00:12:00,677 We've got a pomme purée, which I need to turn down right now. 302 00:12:00,721 --> 00:12:03,096 We had planned on a different sauce altogether, 303 00:12:03,140 --> 00:12:04,472 But we got some of the wrong ingredients, 304 00:12:04,474 --> 00:12:06,516 We didn't get them all, so we're pivoting. 305 00:12:06,560 --> 00:12:08,685 - What was the original sauce? - It was a béarnaise, 306 00:12:08,729 --> 00:12:10,270 And we didn't get eggs. 307 00:12:10,272 --> 00:12:12,647 - Yep, that's-- - that's a problem. 308 00:12:12,691 --> 00:12:14,232 So, wait, what's the sauce? 309 00:12:14,234 --> 00:12:17,193 The sauce is gonna be a white wine mushroom reduction. 310 00:12:17,237 --> 00:12:20,363 - Aarón: But why not red wine? - We're working with what we've got here. 311 00:12:20,365 --> 00:12:23,199 You say white wine mushroom reduction-- 312 00:12:23,201 --> 00:12:24,701 There's so many variables in that with the mushroom, 313 00:12:24,745 --> 00:12:27,120 Because depending on how many of the fins you leave on, 314 00:12:27,122 --> 00:12:28,955 The cream sauce can go black, brown, white. 315 00:12:28,999 --> 00:12:32,083 Yes, yes, yes, yes. Grant, did you take the gills off the mushrooms, 316 00:12:32,127 --> 00:12:34,043 - Or did you leave 'em? - I have the gills on. 317 00:12:34,087 --> 00:12:35,378 It's gonna make the sauce dark. 318 00:12:35,422 --> 00:12:36,463 I think-- it'll look good. 319 00:12:36,506 --> 00:12:38,047 We'll offset it with some heavy cream 320 00:12:38,091 --> 00:12:39,883 - To lighten it up, yeah? - If we can, 321 00:12:39,926 --> 00:12:41,342 I think that'll be a beautiful mushroom cream sauce. 322 00:12:41,386 --> 00:12:43,094 - Wayne: Okay, great. - Joe: All right, good luck. 323 00:12:43,138 --> 00:12:44,471 Right, brynn, halfway. How are we feeling? 324 00:12:44,473 --> 00:12:46,473 - I am doing okay. - Tell me about the dish, 325 00:12:46,516 --> 00:12:50,018 - What are we doing? - We are making a crispy-skinned salmon 326 00:12:50,061 --> 00:12:53,021 With a parsnip purée, braised fennel, 327 00:12:53,064 --> 00:12:55,815 And a deep red wine raspberry and pear sauce. 328 00:12:55,859 --> 00:12:58,318 I wanted to do, like, a gastrique with something bright and fruity. 329 00:12:58,361 --> 00:13:01,029 And then he really wanted to do salmon, so we're working that in. 330 00:13:01,072 --> 00:13:03,823 I've never seen a red wine and raspberry pear sauce with a salmon. 331 00:13:03,867 --> 00:13:07,327 You conceptualized the dish, so it's pretty much on your shoulders, okay? 332 00:13:07,329 --> 00:13:12,332 So, just don't throw ideas onto a plate that don't work. Make sure you taste everything. 333 00:13:12,375 --> 00:13:14,876 - Yes. Thank you. Yes. - Okay? Yes? Good luck. 334 00:13:14,920 --> 00:13:16,961 - Is your butter fully melted? - Yeah. 335 00:13:17,005 --> 00:13:19,297 Next, you're gonna add in the white wine. 336 00:13:19,341 --> 00:13:22,509 - The white wine, how much? - Half a cup. 337 00:13:22,552 --> 00:13:24,052 - I got it. - Good. 338 00:13:24,137 --> 00:13:26,763 All right, reagan, what's the dish? What's going on? 339 00:13:26,848 --> 00:13:31,226 We are making scallops over cheese grits, carrot purée, and beurre blanc. 340 00:13:31,269 --> 00:13:33,978 This sounds like more of a reagan dish than a jennifer dish. 341 00:13:34,022 --> 00:13:36,105 It is-- we're both from the south, sir. 342 00:13:36,149 --> 00:13:38,149 Who is leading on the aesthetic, on the plating? 343 00:13:38,151 --> 00:13:40,819 - Oh, definitely jennifer. - So you're listening to what she's telling you. 344 00:13:40,862 --> 00:13:42,904 - Oh, yeah, yeah, yeah, yeah. - Both: Every stop of the way. 345 00:13:42,948 --> 00:13:46,199 - Every detail. - If joe and I were cooking on separate sides of the wall, 346 00:13:46,243 --> 00:13:48,034 Who do you think would lead, me or joe? 347 00:13:48,078 --> 00:13:51,371 - You. - ( speaks spanish ) 348 00:13:51,414 --> 00:13:53,248 - Because he's a smart guy. - I'm okay with that. I'm okay with that. 349 00:13:53,291 --> 00:13:55,583 All right, good luck. 350 00:13:57,963 --> 00:14:00,088 I have all of my fruit in the blender. 351 00:14:00,131 --> 00:14:02,257 Okay, I'm putting my fruit in the blender now. 352 00:14:02,300 --> 00:14:05,001 - I'm gonna start adding my greens to my pancetta. - Okay. 353 00:14:05,011 --> 00:14:08,388 And then I'm gonna add the rest of the shallots to the butter sauce. 354 00:14:08,431 --> 00:14:10,348 - All right. - So, kennedy and sav, first of all, 355 00:14:10,350 --> 00:14:11,975 Their dish sounds delicious. 356 00:14:12,018 --> 00:14:14,227 Pan-seared scallops on this parsnip purée. 357 00:14:14,271 --> 00:14:15,895 They've got this lovely little sautéed spinach 358 00:14:15,939 --> 00:14:18,940 - With an amazing caramelized pancetta. - Oh, I like that idea. 359 00:14:18,984 --> 00:14:22,026 Make sure you're seasoning as you go, sav. Salt and pepper on the greens. 360 00:14:22,028 --> 00:14:25,530 - Okay. - And sav is so happy just to tuck under kennedy's wing. 361 00:14:25,532 --> 00:14:27,365 My big worry is when those scallops go in, 362 00:14:27,450 --> 00:14:29,325 Because when kenney's scallops go in the pan, 363 00:14:29,327 --> 00:14:32,161 Sav's have to go in at the exact same time. 364 00:14:32,205 --> 00:14:34,122 That is crucial tonight. 365 00:14:34,165 --> 00:14:37,417 Reagan, I'm grabbing a blender, okay? For the carrots. 366 00:14:37,460 --> 00:14:39,711 Reagan: Okay. 367 00:14:39,713 --> 00:14:41,504 - Can you hear me? - Yep, I got it. 368 00:14:41,506 --> 00:14:43,464 Aarón: All right, so jennifer and reagan, 369 00:14:43,508 --> 00:14:47,010 They're gonna do scallops, grits, a beurre blanc, 370 00:14:47,095 --> 00:14:50,430 And then there's also gonna be this beautiful carrot purée with asparagus. 371 00:14:50,473 --> 00:14:53,933 - Can I start adding my butter to my sauce? - Yes. I just started. 372 00:14:53,935 --> 00:14:58,354 You have the two probably most opposite plating styles between jennifer and reagan. 373 00:14:58,398 --> 00:15:01,357 Reagan is going to imitate jennifer's plating style. 374 00:15:01,401 --> 00:15:03,318 - Let's see if she can do it. - We gotta get the steak started. 375 00:15:03,361 --> 00:15:05,737 - Yes, sir. Grapeseed, 100%. - Grapeseed? 376 00:15:05,780 --> 00:15:09,324 - Got it. Are we going in right now? - Right now. 377 00:15:09,409 --> 00:15:11,701 - Beautiful sizzle over here. - Yep. 378 00:15:11,745 --> 00:15:13,077 So, wayne and grant started off real confident, right? 379 00:15:13,121 --> 00:15:14,370 Two boys from the midwest, 380 00:15:14,414 --> 00:15:16,706 They go, "okay, filet, béarnaise sauce." 381 00:15:16,750 --> 00:15:18,458 - What happens? - No eggs. 382 00:15:18,501 --> 00:15:20,668 - Oh, stop. - So they can't make a béarnaise. 383 00:15:20,712 --> 00:15:22,962 Grant: I want to cook the mushrooms before so they don't impart 384 00:15:23,006 --> 00:15:24,923 - Too much color to the sauce. - All right. 385 00:15:24,966 --> 00:15:28,885 They invented a mushroom white wine reduction. 386 00:15:28,929 --> 00:15:32,347 Everything that could have gone wrong in the pantry for grant and wayne did. 387 00:15:32,390 --> 00:15:34,432 You have no eggs for béarnaise. Strike one. 388 00:15:34,476 --> 00:15:37,185 No red wine for pan reduction. Strike two. 389 00:15:37,228 --> 00:15:39,062 They've got one strike left and they're out. 390 00:15:39,147 --> 00:15:41,356 - Wow. - Let's do the salmon real quick. 391 00:15:41,399 --> 00:15:44,901 Yep, I have about two teaspoons of oil in the pan. 392 00:15:44,945 --> 00:15:47,195 And make sure you press down the top. 393 00:15:47,197 --> 00:15:49,781 - Oh, did you put it in already? - Yeah. 394 00:15:49,824 --> 00:15:52,075 Oh, you didn't tell me. All right, give me a second. 395 00:15:52,118 --> 00:15:54,035 Wow, look at kolby and brynn. 396 00:15:54,079 --> 00:15:56,871 They failed to start cooking their salmon together. 397 00:15:56,915 --> 00:15:58,456 I'm about to flip mine now. 398 00:15:58,500 --> 00:16:00,583 You did one minute on the flesh side down, right? 399 00:16:00,627 --> 00:16:02,961 - One minute on both sides. - Got you. 400 00:16:02,963 --> 00:16:04,587 Kolby wanted salmon, but the whole concept 401 00:16:04,589 --> 00:16:06,422 Of the dish was driven by brynn, 402 00:16:06,466 --> 00:16:10,093 They got this pear and raspberry red wine reduction. 403 00:16:10,136 --> 00:16:12,303 I've never even heard of it, forget about duplicating it 404 00:16:12,347 --> 00:16:14,222 From two people who are not seeing each other make it. 405 00:16:14,265 --> 00:16:15,306 Sounds really risky. 406 00:16:15,350 --> 00:16:17,225 - Grab a strainer... - Okay. 407 00:16:17,268 --> 00:16:19,268 ...And we're gonna press the fruit mixture through. 408 00:16:19,312 --> 00:16:21,145 Kolby: I'm straining it now. 409 00:16:21,189 --> 00:16:24,023 Brynn: Great, I'm just flipping my fish. 410 00:16:24,067 --> 00:16:26,484 Because the dishes not only have to be identical, they have to be delicious. 411 00:16:26,528 --> 00:16:29,988 I'm straining my fruit. It's nice and thick, right? 412 00:16:30,031 --> 00:16:31,531 Kolby: Yeah. 413 00:16:31,533 --> 00:16:33,700 Kolby: Our communication was great in the beginning, 414 00:16:33,743 --> 00:16:35,326 But now we're starting to kinda break down a little bit. 415 00:16:35,370 --> 00:16:37,912 Brynn, do we like this sauce? 416 00:16:37,956 --> 00:16:40,081 Well, I think there's gonna be a lot of good brightness 417 00:16:40,083 --> 00:16:42,208 - From this raspberry and pear. - Okay. Cool. 418 00:16:42,252 --> 00:16:43,918 I'm really worried about the sauce. 419 00:16:43,962 --> 00:16:46,587 This is something that's supposed to bring the dish together, 420 00:16:46,631 --> 00:16:48,256 And if this sauce isn't right, 421 00:16:48,258 --> 00:16:51,467 Then we could possibly go home today. 422 00:17:01,146 --> 00:17:04,981 45 minutes gone, 15 minutes to go! 423 00:17:04,983 --> 00:17:08,359 - All right, my filet, it's got color on all sides. - Yep, me, too. 424 00:17:08,403 --> 00:17:09,986 All right, we're gonna put it on out cutting board, 425 00:17:10,030 --> 00:17:13,364 - Let it rest. - All right, my steak's out. 426 00:17:13,408 --> 00:17:15,908 So now we're gonna take a tablespoon 427 00:17:15,952 --> 00:17:17,952 - At a time of the wine. - Okay. 428 00:17:17,996 --> 00:17:19,746 And you're gonna strain that as well 429 00:17:19,748 --> 00:17:21,914 Because you don't want all that shallot and garlic in here. 430 00:17:21,958 --> 00:17:23,499 - So just put it right through the strainer, too? - Yep. 431 00:17:23,501 --> 00:17:26,169 The beurre blanc sauce is looking a little pink. 432 00:17:26,212 --> 00:17:28,963 - What am I doing wrong? - You need to add more butter if it's looking pink. 433 00:17:29,007 --> 00:17:33,009 - It should be yellow. - Right now, it's not looking great to me. 434 00:17:33,053 --> 00:17:35,428 This sauce? Ain't nothing good about it. 435 00:17:35,472 --> 00:17:37,513 It's not working. 436 00:17:37,557 --> 00:17:39,682 I do not have time to babysit no doggone sauce. 437 00:17:39,684 --> 00:17:41,142 I got things to do. 438 00:17:41,177 --> 00:17:44,228 Look, that beurre blanc is done. It broke. 439 00:17:44,272 --> 00:17:45,813 Jennifer: We're not using the sauce, okay? 440 00:17:45,815 --> 00:17:47,190 Yes! Don't use the sauce! 441 00:17:47,233 --> 00:17:50,068 You gotta taste the grits, taste the carrot, okay? 442 00:17:50,111 --> 00:17:51,277 Make sure it's seasoned well. 443 00:17:51,362 --> 00:17:53,154 Tell me what you're adding, okay? 444 00:17:53,198 --> 00:17:55,031 It tastes like carrots. It actually tastes pretty good. 445 00:17:55,075 --> 00:17:58,618 Just over 10 minutes to go, guys. 10 minutes to go. 446 00:17:58,620 --> 00:18:00,369 All right, kennedy, it's a critical moment. 447 00:18:00,371 --> 00:18:03,414 - You gonna sear the scallops? - Yep. How hot is your pan? 448 00:18:03,458 --> 00:18:06,209 - Do you see that it's, like, really hot? - Yeah, it's hot. 449 00:18:06,211 --> 00:18:08,127 Okay, let's put our scallops on. 450 00:18:09,255 --> 00:18:12,423 Aah! ( bleep ). Well, that's hot. 451 00:18:12,467 --> 00:18:15,009 - Go, go, go. That's good. - Cool. 452 00:18:15,011 --> 00:18:18,387 - You're putting four in first, right? Okay. - Yeah. 453 00:18:18,431 --> 00:18:20,139 - You just have salt on them right now? - Yes! 454 00:18:20,183 --> 00:18:21,933 Are you gonna flip them at the same exact time, 455 00:18:21,976 --> 00:18:23,226 - Is that the idea? - Yes. Absolutely, yes. 456 00:18:23,228 --> 00:18:25,186 What do your scallops look like right now? 457 00:18:25,230 --> 00:18:27,647 - My tips are brown. - Mine are done. I'm flipping. 458 00:18:27,690 --> 00:18:28,981 - Okay, ready? - Yeah. 459 00:18:29,025 --> 00:18:32,193 One, two, three. 460 00:18:32,195 --> 00:18:34,570 Are yours golden brown and sexy? 461 00:18:34,614 --> 00:18:36,322 - Yeah, they're sexy. They look good. - Sounds good. 462 00:18:36,366 --> 00:18:38,199 - You have a plating strategy? - Yeah, we do. 463 00:18:38,243 --> 00:18:39,951 - You think she understood it? - Yeah, 100%. 464 00:18:39,994 --> 00:18:41,035 - Good. - All right. 465 00:18:41,079 --> 00:18:42,245 I'm taking them off, kennedy! 466 00:18:42,288 --> 00:18:45,498 - All right. - They're off. 467 00:18:45,542 --> 00:18:47,250 Come on, baby. 468 00:18:47,293 --> 00:18:48,918 - We need to get this pan sauce going. - Okay. 469 00:18:48,962 --> 00:18:50,169 Let's throw shallots in first 470 00:18:50,213 --> 00:18:52,255 - And then we're gonna deglaze. - Shallots in. 471 00:18:52,298 --> 00:18:53,965 I think wayne and I are doing a great job communicating. 472 00:18:53,967 --> 00:18:55,341 It's getting loud in there, 473 00:18:55,343 --> 00:18:56,509 But we're able to keep our voices up. 474 00:18:56,553 --> 00:18:58,845 Take these carrots, put the burner on high. 475 00:18:58,888 --> 00:19:01,013 Our goal throughout this is to be just talking to each other. 476 00:19:01,057 --> 00:19:02,473 We don't throw anything in a pan 477 00:19:02,559 --> 00:19:04,392 Without saying, "hey, this is what I'm doing right now." 478 00:19:04,435 --> 00:19:06,769 Give me two tablespoons of the sauce on the carrots now. 479 00:19:06,771 --> 00:19:09,105 - Two tablespoons. - Roll it around, cover it real good. 480 00:19:09,149 --> 00:19:12,024 If you're not doing things at the same time, you're gonna get really lost. 481 00:19:12,026 --> 00:19:15,403 - Let's add a quarter cup of cream to it. - Great idea, great idea. 482 00:19:15,446 --> 00:19:19,240 - Love it, love it. - We got seven minutes! We got seven minutes. 483 00:19:19,242 --> 00:19:22,702 All right, babe, um, taste it. It needs something. 484 00:19:22,704 --> 00:19:24,370 Okay, hold on, give me a second. 485 00:19:24,372 --> 00:19:26,372 The sauce is put together finally, 486 00:19:26,374 --> 00:19:28,499 So we can taste it in its final form. 487 00:19:28,543 --> 00:19:29,959 Ah. 488 00:19:29,961 --> 00:19:31,419 - Is it working for you? - It tastes okay. 489 00:19:31,462 --> 00:19:33,379 I want it to taste great, though. That's the problem. 490 00:19:33,423 --> 00:19:35,715 We just aren't happy with the raspberry and pear sauce, 491 00:19:35,758 --> 00:19:38,801 - But it's time to plate. - I trust you. Let's do it. 492 00:19:38,845 --> 00:19:41,179 Brynn: All right, let's get this going and we'll just start plating. 493 00:19:41,181 --> 00:19:44,265 - Okay, okay. - Gordon: Last five minutes, guys. 494 00:19:44,309 --> 00:19:47,310 Five minutes to go! 495 00:19:47,353 --> 00:19:49,520 All right, I'm good on this cream sauce, wayne. 496 00:19:49,564 --> 00:19:52,273 - Cream sauce is good? - I think it's good. 497 00:19:52,317 --> 00:19:55,109 We need a plate, baby. We need a plate. It's four minutes. 498 00:19:55,153 --> 00:19:58,070 - I'm worried about reagan and jennifer. - Oh, no, what's happening? 499 00:19:58,114 --> 00:20:00,323 So, the sauce, the beurre blanc's broken. 500 00:20:00,408 --> 00:20:02,366 And then the scallops, they're not even out yet. 501 00:20:02,410 --> 00:20:03,576 So I'm really worried about them. 502 00:20:03,620 --> 00:20:05,411 Listen to me, jennifer. 503 00:20:05,455 --> 00:20:06,662 Jennifer: Yes, I'm listening. 504 00:20:06,664 --> 00:20:08,497 - We need a plate. - Okay. 505 00:20:08,499 --> 00:20:10,666 Let's get a plate. It's right here. 506 00:20:10,710 --> 00:20:12,126 Give me just a second. 507 00:20:12,170 --> 00:20:14,337 I'm doing a deli container size purée, 508 00:20:14,339 --> 00:20:16,255 - Perfect circle in the middle. - Yep. 509 00:20:16,257 --> 00:20:18,174 Let's go a streak around the left side 510 00:20:18,176 --> 00:20:20,218 - From eleven to seven o'clock. - Okay. 511 00:20:20,220 --> 00:20:24,180 - We got two minutes. - Okay, now grab four pieces of fennel. 512 00:20:24,224 --> 00:20:28,309 - Are they crossing over? - Yeah, like, standing up like they're crisscrossed. 513 00:20:28,353 --> 00:20:29,101 Okay. 514 00:20:29,145 --> 00:20:30,478 - Okay, reagan? - Yes. 515 00:20:30,521 --> 00:20:33,022 - Let's put those grits down. - What? 516 00:20:33,066 --> 00:20:34,398 - The grits! - Yes. 517 00:20:34,400 --> 00:20:35,942 Where are we putting the dill? 518 00:20:35,944 --> 00:20:37,109 Fresh dill in the center! 519 00:20:37,153 --> 00:20:38,903 - How many sprigs? - Three or four. 520 00:20:38,947 --> 00:20:40,738 Where are you putting the cream sauce, wayne? What do you think? 521 00:20:40,782 --> 00:20:43,032 Three o'clock to six o'clock, right around the steak. 522 00:20:43,117 --> 00:20:44,367 - Three to six? - Yeah. 523 00:20:44,369 --> 00:20:46,577 Let's do the dots of this gastrique 524 00:20:46,579 --> 00:20:49,247 - Around the outer circle, okay? - Okay! 525 00:20:49,290 --> 00:20:51,123 - 60 seconds to go! - Let's go, guys. 526 00:20:51,167 --> 00:20:53,084 - Last minute, guys. Come on! - Come on! 527 00:20:53,127 --> 00:20:55,086 Remember, identical plates. 528 00:20:55,129 --> 00:20:56,671 What are we doing with the asparagus? 529 00:20:56,673 --> 00:20:58,923 To the right of the plate, 530 00:20:58,967 --> 00:21:01,217 Do a large round of the grits. 531 00:21:01,261 --> 00:21:03,761 Make sure you've tasted and they're salted enough. 532 00:21:03,805 --> 00:21:05,963 Wait, I thought we were putting it in the middle of the plate. 533 00:21:05,974 --> 00:21:07,390 No, jennifer! 534 00:21:07,475 --> 00:21:09,684 We're gonna put the mushrooms right on top of the sauce. 535 00:21:09,727 --> 00:21:12,061 And put the curved end towards the curved end of the plate! 536 00:21:12,063 --> 00:21:13,396 With the plate, got it. 537 00:21:13,439 --> 00:21:17,275 Are we putting the microgreens in the middle? 538 00:21:17,318 --> 00:21:20,861 Oh, my god. Oh, my god. Oh, my god. 539 00:21:20,905 --> 00:21:24,240 I am taking a towel and dragging it around the outside 540 00:21:24,284 --> 00:21:25,992 So they all have a flat line, okay? 541 00:21:26,077 --> 00:21:29,078 - Oh, on all of them? - On all of them. 542 00:21:29,122 --> 00:21:32,039 Okay, I'm doing five dollops of carrots. 543 00:21:32,083 --> 00:21:34,125 15 seconds to go! Let's go! 544 00:21:34,168 --> 00:21:35,459 Aarón: Let's go, work with two hands. 545 00:21:35,461 --> 00:21:37,628 Come on, reagan. 546 00:21:37,672 --> 00:21:40,089 Judges: Seven, six, five, 547 00:21:40,133 --> 00:21:43,718 Four, three, two, one. 548 00:21:43,720 --> 00:21:45,553 - That's it. - Hands in the air! 549 00:21:45,596 --> 00:21:46,637 ( bleep ) 550 00:21:46,681 --> 00:21:48,389 Oh, my god. 551 00:21:48,433 --> 00:21:50,891 That's the hardest thing we've done. 552 00:21:50,893 --> 00:21:52,518 I don't think I did it right. 553 00:21:52,562 --> 00:21:54,520 It's okay. Don't worry. Mine looks like messy, too. 554 00:21:54,522 --> 00:21:56,897 - Good job, hon. I'm proud. - Good job, baby. 555 00:21:56,941 --> 00:21:59,442 - Mine looks really good. Does yours? - Mine looks good. 556 00:21:59,485 --> 00:22:01,944 I'm worried. I'm happy with what we did, 557 00:22:01,946 --> 00:22:03,112 But we didn't give ourselves enough time 558 00:22:03,114 --> 00:22:05,156 - To talk about plating. - ( bleep ) 559 00:22:05,199 --> 00:22:07,241 I am worried that our dishes are not gonna look alike. 560 00:22:07,243 --> 00:22:09,910 I mean, I know our plates don't look the same. 561 00:22:09,996 --> 00:22:13,956 Like, period. I am feeling frustrated 562 00:22:14,000 --> 00:22:16,125 'cause this is not how I want to go out. 563 00:22:16,169 --> 00:22:18,127 I'm just praying... 564 00:22:33,311 --> 00:22:35,394 Right, very carefully cloche your dishes 565 00:22:35,438 --> 00:22:38,564 And step down to the front in your pairs, please. 566 00:22:41,569 --> 00:22:44,153 Good. 567 00:22:44,197 --> 00:22:45,946 - Good job. I hope. - Good job. 568 00:22:45,990 --> 00:22:48,699 - I hope I talked enough. - Yeah, we tried. 569 00:22:48,701 --> 00:22:50,284 Gordon: Well done, all of you. 570 00:22:50,328 --> 00:22:52,953 Now you understand the word "communication." 571 00:22:52,955 --> 00:22:57,458 Tonight, your challenge was to collaborate with your teammate 572 00:22:57,502 --> 00:23:01,003 To perfect and replicate your dish. 573 00:23:01,047 --> 00:23:03,214 Joe, aarón, and myself are hoping 574 00:23:03,216 --> 00:23:06,467 Each team's plates are identical. 575 00:23:06,511 --> 00:23:09,128 Okay, wayne, you had the pick of the litter tonight. 576 00:23:09,138 --> 00:23:11,347 You chose grant. Make your way forward, please. 577 00:23:11,391 --> 00:23:14,091 I put the team together. I've got the responsibility 578 00:23:14,093 --> 00:23:15,726 For this decision working out. 579 00:23:15,770 --> 00:23:18,854 But I'm confident because we communicated so well. 580 00:23:18,898 --> 00:23:24,318 I'm just hoping my dish tastes and looks the same as grant's. 581 00:23:24,362 --> 00:23:26,570 - Wayne, how are you feeling? - I feel pretty good. 582 00:23:26,614 --> 00:23:29,323 We started off with a blip right from the get-go. 583 00:23:29,367 --> 00:23:31,200 - Mm-hmm. - The idea was to go with a béarnaise. 584 00:23:31,244 --> 00:23:32,952 Because we could not go back to the pantry, 585 00:23:32,995 --> 00:23:34,537 We had to pivot and work with what we had. 586 00:23:34,580 --> 00:23:37,623 - Right, shall we? - Yes, let's do it. 587 00:23:37,667 --> 00:23:39,583 - Aarón: Mm. - Very curious. 588 00:23:42,964 --> 00:23:44,171 How many carrots did you put on the plate? 589 00:23:44,215 --> 00:23:45,965 - Three carrots on the plate. - Three. 590 00:23:46,008 --> 00:23:47,967 What's the temperature of your steak? 591 00:23:47,969 --> 00:23:50,177 - Mid-rare. - Medium rare. 592 00:23:50,221 --> 00:23:52,721 You sound confident. Shall we? 593 00:23:52,765 --> 00:23:54,056 Yes, chef. 594 00:24:00,273 --> 00:24:02,440 Wow. 595 00:24:03,734 --> 00:24:07,653 Looks like you guys were cooking side by side. 596 00:24:08,698 --> 00:24:10,364 Right, explain the dish, please. 597 00:24:10,366 --> 00:24:12,575 Grant: So we have a pan-seared filet 598 00:24:12,618 --> 00:24:14,326 With a pomme purée, 599 00:24:14,328 --> 00:24:17,705 Buffalo carrots, and a white wine sauce with mushrooms. 600 00:24:17,748 --> 00:24:21,158 Consistency's pretty impressive, I have to say. 601 00:24:21,160 --> 00:24:23,294 If I had a pick one that's better than the other, 602 00:24:23,337 --> 00:24:24,962 I don't know which one I'd pick. 603 00:24:24,964 --> 00:24:27,089 But the cook on the steak is really gonna be 604 00:24:27,133 --> 00:24:28,215 Where the rubber hits the road. 605 00:24:28,259 --> 00:24:31,552 - Absolutely. - Okay, wayne. 606 00:24:37,935 --> 00:24:39,310 - Oh, yeah. - Nice. 607 00:24:39,353 --> 00:24:41,896 - Pretty spot-on medium rare. - Mm-hmm. 608 00:24:41,939 --> 00:24:44,356 Good job. Grant? 609 00:24:44,400 --> 00:24:45,608 My hope is it looks exactly like wayne's. 610 00:24:45,651 --> 00:24:47,234 All right, let's see. 611 00:24:50,114 --> 00:24:51,322 ( no audible dialogue ) 612 00:24:51,324 --> 00:24:54,408 - Aarón: Yup, it's there. - Mm-hmm. 613 00:25:01,375 --> 00:25:04,460 Right, both filet mignons cooked beautifully. 614 00:25:04,504 --> 00:25:06,879 - Really spot-on. - Thank you. 615 00:25:06,923 --> 00:25:09,715 I mean, it doesn't feel that there was a wall separating you two 616 00:25:09,717 --> 00:25:11,217 'cause they're identical. 617 00:25:11,260 --> 00:25:13,886 Mashed potatoes, delicious. Really creamy. 618 00:25:13,930 --> 00:25:16,931 Wayne, yours is a touch lumpy, a little bit grainy in there. 619 00:25:16,933 --> 00:25:19,975 Not a big fan of the cream sauce. It just doesn't make sense. 620 00:25:20,019 --> 00:25:22,728 But those carrots are delicious. 621 00:25:22,772 --> 00:25:26,982 A really smart move, I think, with two midwesterners, going for steak and potatoes. 622 00:25:27,026 --> 00:25:31,111 Elevated, 'cause it's definitely restaurant-quality, so it's a really good effort. 623 00:25:31,113 --> 00:25:33,364 - Thank you, chef. - Thank you, chef. 624 00:25:33,407 --> 00:25:35,241 I just love the fluffiness of the potatoes. 625 00:25:35,284 --> 00:25:37,409 Yes, albeit maybe a little grainy here. 626 00:25:37,453 --> 00:25:39,453 But for me, that sauce, it's a nice respite 627 00:25:39,497 --> 00:25:41,372 From the richness of the steak and the potatoes. 628 00:25:41,415 --> 00:25:44,124 And I love the consistency with the plating. 629 00:25:44,168 --> 00:25:47,920 You guys were in tune, and that's a big part of the wall challenge. 630 00:25:47,964 --> 00:25:49,964 - Thank you, chef. - Thank you. 631 00:25:49,966 --> 00:25:51,465 The duplicity of these dishes is top-notch. 632 00:25:51,509 --> 00:25:54,134 You had a clear vision. You know, for me, 633 00:25:54,136 --> 00:25:56,512 It's just a perfect béarnaise sauce would have been a grand slam. 634 00:25:56,514 --> 00:25:58,389 - Yeah. - You should be very pleased. Well done. 635 00:25:58,432 --> 00:26:00,391 - Both: Thank you, chef. - Good job, man. 636 00:26:00,393 --> 00:26:02,434 I'm feel ecstatic. I don't think there's any chance 637 00:26:02,478 --> 00:26:04,937 That we go home today. We nailed this. 638 00:26:04,981 --> 00:26:06,855 - Wow. - Awesome. 639 00:26:06,899 --> 00:26:09,108 All right, jennifer and reagan, 640 00:26:09,151 --> 00:26:11,110 Please carefully bring up your dishes. 641 00:26:11,153 --> 00:26:13,862 I thought the tag-team challenge was hard. 642 00:26:13,906 --> 00:26:17,283 This wall challenge was one of the hardest things I've ever done in my life. 643 00:26:17,285 --> 00:26:21,787 So hard to communicate, and I'm so worried that our plates aren't gonna match up. 644 00:26:21,831 --> 00:26:24,123 Thank you, ladies. Now, who kind of guided the ship? 645 00:26:24,166 --> 00:26:26,292 You know, communication was an issue for us. 646 00:26:26,335 --> 00:26:27,960 We were doing a lot of yelling, 647 00:26:28,004 --> 00:26:29,587 But we did the best that we could. 648 00:26:29,630 --> 00:26:32,172 Let's see. Shall we? 649 00:26:35,511 --> 00:26:37,511 - How many scallops are underneath here? - Three. 650 00:26:37,555 --> 00:26:40,222 - How many spears of asparagus are under here? - Both: Four. 651 00:26:40,266 --> 00:26:42,850 How many dollops of carrot purée are on here? 652 00:26:42,893 --> 00:26:45,227 - Three to five. - I have two. 653 00:26:45,271 --> 00:26:48,147 No, serious. It's not a giggle. 654 00:26:48,190 --> 00:26:50,274 Two of you are going home tonight. 655 00:26:50,309 --> 00:26:52,484 How many dollops of carrot purée are under here? 656 00:26:52,486 --> 00:26:55,195 - I only have two. - I have three. 657 00:27:16,510 --> 00:27:19,011 How many dollops of carrot purée are under here? 658 00:27:19,055 --> 00:27:21,430 - I only have two. - I have three. 659 00:27:32,109 --> 00:27:33,817 Aarón: Give us some insight on the dish. 660 00:27:33,861 --> 00:27:37,154 Jennifer: This is seared scallops with cheese grits, 661 00:27:37,198 --> 00:27:39,990 Roasted asparagus, and a carrot purée. 662 00:27:40,034 --> 00:27:41,909 There's something odd about this presentation 663 00:27:41,952 --> 00:27:43,827 'cause there's consistencies in the imperfection. 664 00:27:43,871 --> 00:27:48,499 You kinda have this carrot purée kinda jumbled about in the same way, 665 00:27:48,501 --> 00:27:52,878 And I don't know whether to applaud you for that or take you to task. 666 00:27:52,963 --> 00:27:55,422 What I will say is the sear on the scallops is exceptional. 667 00:27:55,466 --> 00:27:58,926 - Thank you. - However I'm slightly concerned, jennifer, 668 00:27:58,969 --> 00:28:02,012 About the temperature of your scallops inside. 669 00:28:02,056 --> 00:28:04,181 They look undercooked. Shall we? 670 00:28:04,225 --> 00:28:05,432 - Let's take a look. - Mm-hmm. 671 00:28:08,104 --> 00:28:11,355 So we'll pick one here. 672 00:28:11,357 --> 00:28:13,482 So, reagan's-- scallop, perfect. 673 00:28:13,526 --> 00:28:14,983 - Gordon: Beautiful. - Thank you. 674 00:28:15,027 --> 00:28:16,318 Jennifer's. 675 00:28:20,491 --> 00:28:24,576 - As you can see, it's undercooked. - Yes, I can see that. 676 00:28:24,620 --> 00:28:26,161 What a shame. 677 00:28:32,962 --> 00:28:35,129 So, jennifer, grits were delicious. 678 00:28:35,172 --> 00:28:36,505 Really creamy and well-seasoned. 679 00:28:36,549 --> 00:28:38,298 Sadly, the scallops are undercooked. 680 00:28:38,342 --> 00:28:39,633 Purée doesn't taste of anything 681 00:28:39,677 --> 00:28:41,051 'cause it's not even seasoned. 682 00:28:41,095 --> 00:28:42,886 Reagan, your scallops are cooked beautifully. 683 00:28:42,930 --> 00:28:44,221 Carrot purée's bland. 684 00:28:44,265 --> 00:28:45,431 There's no seasoning there whatsoever. 685 00:28:45,433 --> 00:28:47,558 I thought you were gonna nail those grits, 686 00:28:47,601 --> 00:28:50,144 But they're not anywhere near as tasty as they should be. 687 00:28:50,146 --> 00:28:54,523 Jennifer, I love your grits. I agree, there's salt issues on both your dishes. 688 00:28:54,567 --> 00:28:59,194 Reagan, you can see that jennifer's grits are glistening and they're creamy. 689 00:28:59,238 --> 00:29:01,488 Yours look dry. But I have to say 690 00:29:01,490 --> 00:29:04,074 That your cook on the scallops are delicious, reagan. 691 00:29:04,118 --> 00:29:05,951 Thank you so much. 692 00:29:05,995 --> 00:29:07,327 I feel like, reagan, your dish 693 00:29:07,371 --> 00:29:10,497 Is a little bit more flavorful overall. 694 00:29:10,541 --> 00:29:14,918 Jennifer, I feel like your dish is a little bit more timid. 695 00:29:14,953 --> 00:29:18,505 Even though perhaps some of the technique and presentation may be better. 696 00:29:18,507 --> 00:29:21,300 - I appreciate that. - Thank you both. 697 00:29:23,012 --> 00:29:24,720 Right, next up, orange team, kennedy and sav, 698 00:29:24,764 --> 00:29:28,307 Make your way forward very carefully, please. Thank you. 699 00:29:28,350 --> 00:29:30,100 Honestly, I feel like when they pull those cloches, 700 00:29:30,144 --> 00:29:32,227 Sav and I are gonna have the exact same dish. 701 00:29:32,271 --> 00:29:34,354 We talked to each other through the entire plating process, 702 00:29:34,398 --> 00:29:36,607 So this is the most confident, honestly, 703 00:29:36,650 --> 00:29:38,233 I've felt after a challenge in a long time. 704 00:29:40,404 --> 00:29:44,698 Okay, kennedy and sav, how many scallops have we got each? 705 00:29:44,742 --> 00:29:46,700 - Three. - Three. 706 00:29:46,702 --> 00:29:48,410 And the sauce? 707 00:29:48,454 --> 00:29:50,496 - It's in a ramekin. - In a tall, white ramekin. 708 00:29:50,498 --> 00:29:53,624 Are we both confident they're gonna look the same? 709 00:29:53,667 --> 00:29:54,917 Both: Yes, chef. 710 00:29:54,960 --> 00:29:57,085 - Shall we? - Yes, chef. 711 00:30:08,057 --> 00:30:11,225 Ooh, baby. Good job. 712 00:30:11,268 --> 00:30:15,229 These dishes are very, very, very similar. 713 00:30:15,231 --> 00:30:18,857 The biggest difference is, kennedy, your sauce is broken. 714 00:30:18,901 --> 00:30:22,361 - Sav, your sauce looks creamy and delicious. - Thank you. 715 00:30:22,363 --> 00:30:24,154 Sav, what's the dish, please? 716 00:30:24,198 --> 00:30:26,990 We have seared scallops, parsnip purée, 717 00:30:26,992 --> 00:30:29,284 Wilted spinach with some crispy pancetta, 718 00:30:29,328 --> 00:30:31,119 And a lemon dill beurre blanc. 719 00:30:31,163 --> 00:30:33,080 Sav and kennedy, the dishes look identical. 720 00:30:33,123 --> 00:30:34,790 Well done. Incredible sear on the scallops. 721 00:30:34,834 --> 00:30:37,376 Beautifully done. Smart amount of purée on both plates. 722 00:30:37,419 --> 00:30:39,711 The colors, the spinach-- shall we? 723 00:30:39,755 --> 00:30:42,172 So, we'll check the scallops. 724 00:30:46,262 --> 00:30:50,097 - Beautiful. - Okay, let's take a look at sav's. 725 00:30:52,518 --> 00:30:55,978 These scallops are both pretty close to perfect. 726 00:30:56,021 --> 00:30:58,230 I would say kennedy's scallop 727 00:30:58,274 --> 00:31:01,066 Might be a little bit more spot-on. 728 00:31:02,319 --> 00:31:04,194 Shall we? 729 00:31:10,870 --> 00:31:13,120 - Sav, scallops cooked beautifully. - Thank you. 730 00:31:13,163 --> 00:31:14,913 Really nice seasoning on there. 731 00:31:14,957 --> 00:31:18,041 I don't get the heavy beurre blanc with the purée. 732 00:31:18,085 --> 00:31:19,418 It doesn't really need it. It's counterintuitive. 733 00:31:19,461 --> 00:31:21,086 Kennedy, scallops nailed beautifully. 734 00:31:21,130 --> 00:31:23,922 Purée, delicious. Sauce, sadly, broken. 735 00:31:23,966 --> 00:31:27,301 But aside from that, really good job. 736 00:31:27,344 --> 00:31:30,554 Yeah, sav, I mean, for me, I think the cook on your scallops are delicious. 737 00:31:30,556 --> 00:31:32,306 And then, kennedy, they're sweet, they're supple, 738 00:31:32,349 --> 00:31:34,099 They're just spot-on. And that's what you want. 739 00:31:34,184 --> 00:31:37,102 I think the idea of pancetta and spinach coming together 740 00:31:37,146 --> 00:31:38,770 Is a smart move 'cause it stands up 741 00:31:38,814 --> 00:31:40,230 To the meatiness of the scallop. 742 00:31:40,274 --> 00:31:42,107 So I appreciate that on both your dishes. 743 00:31:42,109 --> 00:31:43,525 - Thank you. - These two dishes, 744 00:31:43,527 --> 00:31:45,485 They could have come out of the same restaurant. 745 00:31:45,529 --> 00:31:48,322 Kennedy's dish was cooked by a saucier, 746 00:31:48,365 --> 00:31:50,407 Broke a butter sauce that I would put on popcorn. 747 00:31:50,451 --> 00:31:53,493 Sav's dish could have been cooked by the chef de partie, 748 00:31:53,495 --> 00:31:56,622 - Who doesn't work by the hour. - Wow. 749 00:31:56,665 --> 00:31:58,081 - Thank you. - Thank you. 750 00:31:58,125 --> 00:32:02,961 Thank you. Good job, baby. 751 00:32:03,005 --> 00:32:06,381 Okay, kolby and brynn, will you please bring your dishes up? 752 00:32:06,425 --> 00:32:09,259 I'm really worried that I'm letting brynn down with this one, 753 00:32:09,303 --> 00:32:11,553 Because I just feel like my plating is a mess, 754 00:32:11,555 --> 00:32:13,972 And I'm not sure if the salmon was cooked properly. 755 00:32:14,016 --> 00:32:18,268 I just hope that the dishes at least look similar. 756 00:32:18,312 --> 00:32:21,355 So, kolby, how long did you cook your salmon for? 757 00:32:21,357 --> 00:32:23,315 Um, I cooked it for one minute on each side, 758 00:32:23,350 --> 00:32:26,485 And then I let it sit on low for about 10 minutes. 759 00:32:26,528 --> 00:32:28,445 Brynn, how long did you cook your salmon for? 760 00:32:28,530 --> 00:32:30,948 The exact same, but I was about 30 seconds 761 00:32:30,991 --> 00:32:32,240 Behind him when we started. 762 00:32:32,284 --> 00:32:33,408 It sat in the pan for 10 minutes. 763 00:32:33,494 --> 00:32:34,910 Yeah, on low. 764 00:32:34,954 --> 00:32:36,370 And how many pieces of fennel have you got? 765 00:32:36,455 --> 00:32:39,456 - I have four. - Four. Two on each side. 766 00:32:39,500 --> 00:32:41,124 Right, let's see. 767 00:32:48,175 --> 00:32:50,968 It's gonna be okay. 768 00:32:50,970 --> 00:32:53,637 No, it's not. 769 00:32:57,810 --> 00:33:01,186 - Joe: These dishes look very different. - Mm-hmm. 770 00:33:01,230 --> 00:33:03,105 Please tell me what you made. 771 00:33:03,148 --> 00:33:05,190 Brynn: We have a crispy skin salmon 772 00:33:05,234 --> 00:33:07,526 With a parsnip purée braised fennel 773 00:33:07,528 --> 00:33:11,196 And a raspberry pear wine reduction sauce. 774 00:33:11,240 --> 00:33:15,075 So, brynn, first off, salmon beautifully seared on top. 775 00:33:15,119 --> 00:33:18,203 That skin nice and crispy. The braised fennel looks juicy, delicious. 776 00:33:18,247 --> 00:33:23,041 Smart pairing with that. But the sauce on the outside just looks bizarre. 777 00:33:23,127 --> 00:33:24,784 - Fair. - These sauces, both of them, 778 00:33:24,795 --> 00:33:27,254 Don't even look like a sauce. They look like puréed baby food. 779 00:33:27,297 --> 00:33:31,216 - Okay. - Kolby, I'm gonna deal with the obvious issue. 780 00:33:31,260 --> 00:33:33,969 That salmon does not look cooked. 781 00:33:34,013 --> 00:33:35,595 Joe: Let's see. 782 00:33:39,518 --> 00:33:40,642 ( bleep ) 783 00:33:53,282 --> 00:33:56,366 Kolby, I'm gonna deal with the obvious issue. 784 00:33:56,410 --> 00:33:59,036 That salmon does not look cooked. 785 00:33:59,079 --> 00:34:01,079 Joe: Let's see. 786 00:34:06,336 --> 00:34:07,335 ( bleep ) 787 00:34:09,173 --> 00:34:11,006 - That's under. - Yeah. 788 00:34:11,050 --> 00:34:12,382 This is way under. 789 00:34:12,384 --> 00:34:16,136 I mean, this never saw even heat in the center. 790 00:34:16,180 --> 00:34:18,263 Let's take a look at brynn's. 791 00:34:25,230 --> 00:34:26,229 Beautiful. 792 00:34:26,273 --> 00:34:28,440 - Brynn's salmon is perfect. - Yep. 793 00:34:28,484 --> 00:34:33,278 Glistening, moist, pink. Just how we want a salmon to be. 794 00:34:39,995 --> 00:34:41,453 Brynn, your salmon's cooked beautifully. 795 00:34:41,497 --> 00:34:44,456 Absolute utter perfection. Skin crispy, delicious. 796 00:34:44,500 --> 00:34:46,708 The problem is that's where I want to stop. 797 00:34:46,752 --> 00:34:48,293 The sauce doesn't make sense. 798 00:34:48,295 --> 00:34:49,536 And you have to be careful with that parsnip purée 799 00:34:49,538 --> 00:34:51,254 'cause once you've added too much cream, 800 00:34:51,298 --> 00:34:53,882 It just tastes of a cream purée as opposed to parsnip. 801 00:34:53,926 --> 00:34:57,719 Kolby, god, salmon hasn't even had the temperature inside. 802 00:34:57,721 --> 00:34:59,179 No seasoning in the purée. 803 00:34:59,223 --> 00:35:02,349 And the sauce, again, it does not make sense. 804 00:35:02,392 --> 00:35:05,018 Yeah, brynn, I think the cook, as chef gordon said, 805 00:35:05,020 --> 00:35:06,520 Is exceptional on your salmon. 806 00:35:06,605 --> 00:35:09,064 But I wish you guys would've been bolder 807 00:35:09,108 --> 00:35:11,775 With a little spice rub on the salmon or something. 808 00:35:11,819 --> 00:35:15,112 Kolby, I'm somebody that loves salmon a little under, 809 00:35:15,155 --> 00:35:17,989 But this is egregious. 810 00:35:18,033 --> 00:35:20,075 Brynn's dish is a successfully cooked salmon 811 00:35:20,160 --> 00:35:22,410 With a crispy skin, properly cut fennel, 812 00:35:22,454 --> 00:35:24,496 Braised and seasoned the right way. 813 00:35:24,498 --> 00:35:26,790 And, as we can see here, on kolby's dish, 814 00:35:26,792 --> 00:35:28,458 This is a series of errors. 815 00:35:28,502 --> 00:35:31,336 It's under-seasoned. The salmon is not cooked. 816 00:35:31,380 --> 00:35:33,130 Everything that you see is wrong with the dish 817 00:35:33,173 --> 00:35:35,465 Is actually wrong on your palate as well. 818 00:35:37,427 --> 00:35:39,302 Thank you. 819 00:35:39,304 --> 00:35:41,429 Brynn: I am confused as to how the salmon is undercooked. 820 00:35:41,431 --> 00:35:46,726 If anything, I thought I was, like, 30 seconds to a minute behind kolby on the cook. 821 00:35:46,728 --> 00:35:49,104 So I am not sure what happened. 822 00:35:49,106 --> 00:35:51,731 All of you, well done. That was a very tough challenge. 823 00:35:51,775 --> 00:35:53,525 Please excuse us. 824 00:35:57,406 --> 00:35:59,906 Wayne and grant, the cook on the filet was exceptional, right? 825 00:35:59,950 --> 00:36:02,492 Yeah, they had an idea of a béarnaise and then they shifted. 826 00:36:02,494 --> 00:36:04,786 That dish with a béarnaise would have been top notch. 827 00:36:04,830 --> 00:36:07,330 - Oh, all day. - Top notch without doubt. But big stand-out, 828 00:36:07,332 --> 00:36:10,750 - Kennedy and sav. - They cooked the scallops beautifully. 829 00:36:10,794 --> 00:36:14,296 - Yeah, that was a nice dish. - I'm impressed more with sav, 830 00:36:14,298 --> 00:36:16,673 The fact that she produced a better dish than kennedy. 831 00:36:16,717 --> 00:36:18,967 - Joe: She produced a better dish than kennedy. - Yes. 832 00:36:18,969 --> 00:36:23,054 - Gordon: Jennifer and reagan? - They had a lot of issues, I think it's safe to say. 833 00:36:23,098 --> 00:36:24,931 Jennifer's scallops were undercooked. 834 00:36:24,975 --> 00:36:28,602 Show us grace in this moment. Move on our behalf. 835 00:36:28,604 --> 00:36:29,728 - Amen. - Amen. 836 00:36:29,771 --> 00:36:31,188 Brynn and kolby. 837 00:36:31,231 --> 00:36:33,023 I mean, let's deal with kolby's salmon. 838 00:36:33,066 --> 00:36:34,399 I mean, it was raw in the middle, wasn't it? 839 00:36:34,443 --> 00:36:36,109 Kolby's dish was kind of a disaster. 840 00:36:36,153 --> 00:36:37,402 Brynn's dish, minus the berry sauce, 841 00:36:37,404 --> 00:36:39,070 - Was actually quite good. - Yeah. 842 00:36:39,114 --> 00:36:40,447 Joe: You never know with the wall. 843 00:36:40,490 --> 00:36:42,157 Someone's gotta go home tonight. 844 00:36:52,294 --> 00:36:55,462 Please make your way round to the front, thank you. 845 00:37:02,429 --> 00:37:08,016 Now, after talking at length, we feel that two teams 846 00:37:08,060 --> 00:37:10,727 Really did turn in strong performances. 847 00:37:13,148 --> 00:37:15,065 Kennedy and sav, congratulations. 848 00:37:15,108 --> 00:37:17,150 - Whoo! - ( bleep ) 849 00:37:17,194 --> 00:37:20,946 - ( squealing ) - good job. 850 00:37:21,031 --> 00:37:26,201 And the best pairing of the night was... 851 00:37:26,245 --> 00:37:28,995 Wayne and grant. Well done, both of you. 852 00:37:29,039 --> 00:37:31,122 Congratulations to all four of you. 853 00:37:31,166 --> 00:37:33,250 You're now in the top six. 854 00:37:33,252 --> 00:37:36,670 - Make your way up to the balcony, please. - Both: Thank you, chef. 855 00:37:36,713 --> 00:37:38,171 Wayne: I feel incredible. 856 00:37:38,215 --> 00:37:40,257 It never gets old being at the top 857 00:37:40,300 --> 00:37:41,549 In the masterchef kitchen. 858 00:37:41,593 --> 00:37:42,592 The advantage of me 859 00:37:42,636 --> 00:37:43,718 Being able to pick my partner 860 00:37:43,762 --> 00:37:45,220 Worked out really, really well. 861 00:37:45,264 --> 00:37:47,430 Being in the top six, I'm feeling great. 862 00:37:47,474 --> 00:37:50,225 I'm one step closer to that trophy. 863 00:37:50,269 --> 00:37:53,561 Okay, brynn, kolby, reagan, jennifer. 864 00:37:53,563 --> 00:37:59,484 We felt that your dishes did not rise to the standard of tonight's challenge. 865 00:38:01,363 --> 00:38:07,450 The team of two that will be leaving the competition is... 866 00:38:10,706 --> 00:38:14,499 Brynn and kolby. 867 00:38:15,669 --> 00:38:17,085 - Oh. - Oh. 868 00:38:17,129 --> 00:38:20,380 Reagan, jennifer, please say good-bye 869 00:38:20,424 --> 00:38:22,173 And make your way up to the balcony. 870 00:38:25,262 --> 00:38:28,263 - Wow. - My dear friend. I'm so sorry. 871 00:38:28,307 --> 00:38:30,432 - It's okay. - I love you. 872 00:38:33,729 --> 00:38:37,022 - It's okay. - You're so special, and I'm so sorry. 873 00:38:37,065 --> 00:38:40,608 Reagan: Thank you. Thank you very much. 874 00:38:40,652 --> 00:38:42,360 Thank you. 875 00:38:49,411 --> 00:38:54,289 Brynn and kolby, sadly, too many mistakes from start to finish tonight. 876 00:38:54,291 --> 00:38:58,460 It just did not hit those marks to get into the top six. 877 00:38:58,503 --> 00:39:03,548 Oh, this is hard. Brynn, the last surviving cook from the northeast. 878 00:39:03,550 --> 00:39:08,261 This tenacious, feisty chef that wows every time. 879 00:39:08,305 --> 00:39:10,764 That's how I'm gonna remember you. 880 00:39:10,766 --> 00:39:16,186 Promise me you're gonna keep your head up high and continue this dream. 881 00:39:16,229 --> 00:39:18,980 Yeah, I started only cooking a couple years ago, 882 00:39:19,024 --> 00:39:20,982 So being here is unbelievable. 883 00:39:21,026 --> 00:39:22,692 I have every reason to keep going. 884 00:39:22,736 --> 00:39:25,278 Kolby, this competition confirmed you're born to cook. 885 00:39:25,322 --> 00:39:26,696 Let's get that absolutely clear. 886 00:39:26,740 --> 00:39:28,073 You cook with your heart, 887 00:39:28,116 --> 00:39:31,284 And that flavor profile is unique. 888 00:39:36,208 --> 00:39:38,583 - We love you. - I've never felt like I belonged anywhere 889 00:39:38,627 --> 00:39:42,087 Until I got here. 890 00:39:42,130 --> 00:39:46,341 Um, so, it's kinda tough. I'm not gonna lie. 891 00:39:46,385 --> 00:39:50,428 Young man, this is just the beginning. 892 00:39:50,472 --> 00:39:54,599 There is something exciting behind those doors. 893 00:39:54,601 --> 00:39:56,768 Thank you, chef. 894 00:39:56,770 --> 00:39:59,354 Come and say good-bye, you two. Oh, my lord, honestly. 895 00:39:59,398 --> 00:40:03,983 - Man. Come here. We'll see you again. - Thank you so much, chef. 896 00:40:04,027 --> 00:40:05,527 This has been a really crazy journey. 897 00:40:05,570 --> 00:40:07,028 I mean, how many people can say that their grandpa 898 00:40:07,072 --> 00:40:09,364 Got to taste the food that got them an apron 899 00:40:09,408 --> 00:40:13,201 - In masterchef kitchen? - This is damn good. 900 00:40:13,245 --> 00:40:14,702 I get to go home with that memory always. 901 00:40:14,704 --> 00:40:16,996 - Yes! - Come on. 902 00:40:16,998 --> 00:40:19,958 I always loved cooking, but I found my happiness in the masterchef kitchen. 903 00:40:19,960 --> 00:40:23,253 - Whoo! - I found my passion that I never knew that I had. 904 00:40:23,296 --> 00:40:26,089 - Wow. - Kolby, I think one of your best performances 905 00:40:26,133 --> 00:40:28,967 - So far in this competition. - Yes, kolby! 906 00:40:29,010 --> 00:40:30,760 It's hard to leave the competition, 907 00:40:30,762 --> 00:40:32,345 And it's hard to leave these people 908 00:40:32,389 --> 00:40:34,305 Who really made me feel like I belonged somewhere. 909 00:40:34,349 --> 00:40:36,266 But I'm definitely ready to put all this passion 910 00:40:36,309 --> 00:40:38,059 That I found into my cooking dreams. 911 00:40:38,061 --> 00:40:40,103 I'm so proud of you, man. 912 00:40:40,188 --> 00:40:43,189 I'm sad, but I'm so proud of myself. 913 00:40:43,233 --> 00:40:46,484 - We love y'all. - You're gonna kill it. All of you. 914 00:40:48,196 --> 00:40:50,905 I came in here, I was a bartender, 915 00:40:50,991 --> 00:40:53,074 - Pretty new to cooking. - ( crowd cheering ) 916 00:40:53,076 --> 00:40:56,995 - Yes! Yes! - But I knew that I had the passion and the drive 917 00:40:57,038 --> 00:40:59,164 To show myself that I could do it all. 918 00:40:59,207 --> 00:41:01,541 - It's flawless. Really delicious. - Whoo! 919 00:41:01,543 --> 00:41:03,251 And now, to have made it this far... 920 00:41:03,295 --> 00:41:05,545 - Amazing, seriously. - Thank you. 921 00:41:05,589 --> 00:41:07,297 ...Means that I have what it takes. 922 00:41:07,340 --> 00:41:08,465 Damn, I didn't think I'd be doing this. 923 00:41:08,467 --> 00:41:10,458 ( brynn laughs ) 924 00:41:10,469 --> 00:41:12,594 I feel so ready to see where this takes me 925 00:41:12,596 --> 00:41:13,887 In the restaurant industry. 926 00:41:13,930 --> 00:41:17,432 - Kolby: Man. - Love y'all! 927 00:41:17,476 --> 00:41:18,683 Love you! 928 00:41:20,979 --> 00:41:24,230 All right, guys, we love y'all! 929 00:41:27,402 --> 00:41:29,360 Gordon: Next time, it's the restaurant takeover. 930 00:41:29,404 --> 00:41:32,530 - Hell's freaking kitchen. - It's a crossover, baby! 931 00:41:32,574 --> 00:41:36,451 Tonight, you're gonna be feeding every guest inside my restaurant. 932 00:41:36,495 --> 00:41:40,705 - I'm putting my reputation in your hands. - I'm petrified. 933 00:41:40,790 --> 00:41:42,290 Order. One scallop, three risotto. 934 00:41:42,334 --> 00:41:44,417 Three scallops, three risotto. Three filet, one salmon. 935 00:41:44,503 --> 00:41:46,294 - Six minutes, chef. - No, 90 seconds. 936 00:41:46,338 --> 00:41:48,713 - ( bleep ), come on! - Ah, damn it! 937 00:41:48,757 --> 00:41:50,256 - Are you okay? - No, chef! 938 00:41:50,300 --> 00:41:52,091 I wouldn't serve that to my ( bleep ) bulldog. 939 00:41:52,135 --> 00:41:53,718 - This is insane. - These are done. 940 00:41:53,762 --> 00:41:56,095 - ( bleep ) raw. - You're gonna lose these people. 941 00:41:56,139 --> 00:41:57,722 - Where's the risotto gone? - We don't need it. 942 00:41:57,766 --> 00:41:59,140 Hey, hey, hey! 943 00:41:59,226 --> 00:42:00,683 Don't ever disrespect me or my restaurant. 944 00:42:00,727 --> 00:42:02,060 ( bleep )