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00:00:01,127 --> 00:00:02,209
Gordon:
Previously on "masterchef"...
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00:00:02,586 --> 00:00:05,963
You have to cook
a restaurant-quality
barbecue plate.
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00:00:05,965 --> 00:00:08,090
- Get your proteins on.
- Let's go.
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I'm making a red snapper
wrapped in banana leaves.
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- I hope it pays off.
- I'm doing a surf
and turf "mexicana."
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00:00:13,639 --> 00:00:15,472
- Can you execute,
is the question.
- We're about to find out.
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You played
the grill like a piano.
Congratulations, wayne.
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00:00:19,228 --> 00:00:21,729
Yes. Feels amazing to know
I'm in the top eight.
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00:00:21,731 --> 00:00:25,065
Even though the immunity pin
is no longer in play,
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00:00:25,109 --> 00:00:27,026
You'll still receive
a game-changing advantage.
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Sadly, the snapper
is really overcooked.
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The home cook leaving
"masterchef" is md.
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Brynn:
Love you, md.
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00:00:36,328 --> 00:00:39,621
Tonight, the top eight face
their biggest challenge yet.
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00:00:39,665 --> 00:00:41,373
- The wall.
- Not fun.
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You will cook on opposite sides
of this wall.
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00:00:44,295 --> 00:00:48,422
But you must create dishes
that taste and look identical.
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Tonight is
a double elimination.
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- Wayne, you get
to pick the teams.
- Oh, hell.
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- Can you hear me?
- Yeah.
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- Say that again?
- Jennifer!
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- You think she understood?
- Oh, my god.
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- I don't know
if I like this sauce.
- What?
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- Did you put it in already?
- No!
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- What?
- Everything that could
have gone wrong...
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- Jennifer!
- ...Did.
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- We're in big trouble.
- It's gonna be okay.
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That tells the whole story
right there.
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The team leaving
the competition is...
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( music playing )
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Whoo-ee!
One of my favorites.
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It's a big one, this one.
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- The volume is
going up tonight.
- Yep.
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- Oh.
- The wall.
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- The wall.
- Oh, the wall.
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Not the wall. Like, come on.
Anything but the wall.
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Can you hear me, reagan?
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This is probably one
of the scariest challenges
on "masterchef"
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Because it's more than just
about cooking.
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We're yelling
across the wall.
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So many other people
are yelling.
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This is a chaotic challenge.
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- All right.
- Lord.
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Welcome back, everyone.
Top eight. Feeling good?
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00:02:02,581 --> 00:02:05,124
- Yeah!
- Good.
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00:02:05,167 --> 00:02:10,087
Tonight, you're gonna face
a "masterchef" staple.
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00:02:10,131 --> 00:02:12,172
It's eight feet tall,
55 feet long,
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00:02:12,216 --> 00:02:14,716
And it's the biggest obstacle
in your way
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In this whole competition.
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The wall.
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So, tonight,
you will cook in pairs
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On opposite sides
of this wall.
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You must create dishes
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That taste
and look identical.
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00:02:31,610 --> 00:02:32,985
And here's the kicker.
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Both cooks from the worst
performing team
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Will be going home.
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- Wow.
- Right?
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Tonight is a double elimination.
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Wow.
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Now, this is a very daunting
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Challenge tonight.
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Jennifer,
when you see that wall,
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How does it make you feel?
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I'm deaf in one ear,
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And so this is the challenge
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I've not been looking
forward to.
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However, mom of six.
I'm used to chaos.
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So I'm just going to zone in
and do my absolute best today.
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Good. Wayne, nothing really
intimidates you, does it?
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00:03:03,434 --> 00:03:06,768
No, chef, that's not true.
This definitely does.
I'm not gonna lie.
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Well, wayne, that big win
across the grilling challenge
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Has won you
a huge advantage tonight.
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You get to pick the teams.
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- Ooh. Okay.
- Oh, hell.
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Okay.
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Wayne: It's always great
to have power
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When it comes
to these challenges.
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My strategy
going into the picks is,
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A, to make sure that
I'm paired with the person
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That I feel I
can communicate best with,
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And, b, mismatch some of
the other contestants
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To hopefully give them
a little bit harder of a time.
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Okay, wayne, who do you think
should be paired with kennedy?
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00:03:37,551 --> 00:03:40,135
Kennedy's definitely
one of the stronger cooks here,
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So I'm gonna pair her
with somebody
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00:03:42,389 --> 00:03:44,556
Who I think has kind of
floated through the middle.
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00:03:44,600 --> 00:03:48,352
I'm gonna pair kennedy...
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00:03:48,395 --> 00:03:50,520
- ...With sav.
- It's all right, babe.
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00:03:50,564 --> 00:03:51,730
- We got it.
- Okay.
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Gordon:
Wow. Kennedy, sav,
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Please place
your orange aprons on.
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- Kennedy, how are you feeling?
- I feel good.
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00:03:58,280 --> 00:03:59,529
I think I kind of have
an advantage with her accent.
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00:03:59,531 --> 00:04:01,406
She doesn't sound
like anybody else here,
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00:04:01,408 --> 00:04:04,451
So I think it'll definitely
be clear who's talking to me.
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00:04:04,495 --> 00:04:08,121
Good. Okay, wayne,
who are we pairing with brynn?
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00:04:08,165 --> 00:04:10,666
I'm gonna pair brynn
with somebody who I think
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Has different cooking styles
from what I've seen.
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00:04:13,462 --> 00:04:18,298
So I'm gonna
pair brynn with...
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00:04:18,342 --> 00:04:20,384
Kolby.
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00:04:20,427 --> 00:04:23,011
Wow.
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00:04:23,055 --> 00:04:27,307
Okay, so you are
the blue team.
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00:04:27,309 --> 00:04:29,851
Give us an insight to who
you're pairing with jennifer.
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00:04:29,895 --> 00:04:34,022
Jennifer definitely
has a more classically trained
style of cooking.
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So I'm going to pair
jennifer with someone
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Who is a little bit more
rustic in their approach,
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And hopefully make a big dent
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In this southern thing
that's going on here.
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So, I'm pairing jennifer
with reagan today.
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00:04:47,329 --> 00:04:48,495
- All right.
- Gordon: Wow.
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00:04:48,539 --> 00:04:51,957
And who speaks jennifer
better than reagan?
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00:04:52,001 --> 00:04:55,043
Jennifer and reagan,
the green team-- combining
two assets from the south.
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He's gonna see.
We're gonna be just fine.
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00:04:58,215 --> 00:05:00,966
Okay, wayne, that means you're
gonna be paired with grant.
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00:05:00,968 --> 00:05:02,968
- Yeah.
- Why'd you pick grant?
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00:05:02,970 --> 00:05:04,344
He's a good communicator
and I'm confident
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00:05:04,388 --> 00:05:06,221
- We're gonna
work well together.
- Good.
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00:05:06,223 --> 00:05:08,140
- Grant, how are you feeling?
- Being from the midwest,
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We're gonna prove
midwest is best.
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We might put a dent
in the midwest, too.
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- We'll see.
- Ooh.
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00:05:13,230 --> 00:05:16,064
Please join grant
and put on your red aprons.
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Red's our lucky color.
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00:05:17,443 --> 00:05:18,942
Right, all of you,
you'll have one hour
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To cook us
restaurant-quality dishes,
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Separated by
that humungous wall,
of course.
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Now, before you start cooking,
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You will get five minutes
together in the pantry
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So you can strategize
and gather your ingredients.
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It will be your only chance
to talk face-to-face
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Because it will be your
only time in that pantry.
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00:05:43,260 --> 00:05:45,218
- ( sighs ) okay.
- Whoo.
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00:05:45,220 --> 00:05:48,096
So think smart.
Grab as much as you need.
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00:05:48,182 --> 00:05:50,932
And if I was you,
I'd grab a few extras.
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Now, remember,
your dishes should look
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And taste the exact same.
Got it?
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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.
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00:06:03,155 --> 00:06:04,696
( indistinct chatter )
141
00:06:04,740 --> 00:06:06,490
Okay.
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00:06:06,492 --> 00:06:08,367
- All right, all right.
- All right, what are we doing?
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00:06:08,410 --> 00:06:09,993
All right, grant,
we're midwest,
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Let's do something
we can't mess up.
145
00:06:11,330 --> 00:06:13,330
- I absolutely agree. Yep.
- Filet.
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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.
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00:06:16,335 --> 00:06:18,293
Sort of amp up the plate
without having to go outside--
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00:06:18,295 --> 00:06:20,962
I'm not familiar with fennel,
but if you walk me through it--
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00:06:20,964 --> 00:06:22,923
- Just, like, talk to me.
- You've braised
a veggie before?
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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,
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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.
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00:06:37,815 --> 00:06:41,233
- I'm thinking scallops, simple.
- Okay, I was thinking scallops!
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00:06:41,276 --> 00:06:45,445
- Yeah. Um, girl! Yes!
- What about cheese grits?
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00:06:45,531 --> 00:06:47,739
- We have synergy!
- We need a crunch,
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00:06:47,783 --> 00:06:49,866
So I was thinking maybe
asparagus to go underneath.
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00:06:49,910 --> 00:06:54,538
- I-- you just got my same menu!
- And then-- I love you so much!
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00:06:54,581 --> 00:06:56,289
- How are we--
- okay. All right.
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00:06:56,333 --> 00:06:57,999
- And then what
about beurre blanc?
- Sauce.
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00:06:58,043 --> 00:06:59,751
Jennifer and I
are on the same page.
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00:06:59,795 --> 00:07:02,129
We knew exactly what we wanted
to do in the first 30 seconds.
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00:07:02,172 --> 00:07:04,256
Pantry closes
in three minutes, guys.
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00:07:04,299 --> 00:07:06,550
Three minutes.
Let's go, come on!
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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.
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All right, I'm gonna go
for the béarnaise.
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Stick together, guys.
60 seconds to go.
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00:07:16,395 --> 00:07:18,562
- Wait, we need lemons.
- Lemons are over here.
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00:07:18,605 --> 00:07:19,688
Go grab the asparagus.
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00:07:19,731 --> 00:07:21,523
Cut off the top,
cut it in half.
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00:07:21,525 --> 00:07:23,233
Wedges, like you're
cutting an apple.
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00:07:23,277 --> 00:07:25,068
- Okay.
- Find us some cayenne.
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Cayenne, cayenne.
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00:07:26,155 --> 00:07:29,489
Judges:
Five, four, three, two..
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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.
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00:07:43,672 --> 00:07:47,048
- Grant, you unloaded?
- Start talking. I can hear ya.
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00:07:47,092 --> 00:07:50,385
Big night tonight.
The big 55-foot wall.
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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 )