1 00:00:01,627 --> 00:00:03,043 Gordon: Previously on "masterchef: Generations"... 2 00:00:03,129 --> 00:00:04,670 - Let's go! - Welcome to the top 20. 3 00:00:04,714 --> 00:00:06,839 Each night, whoever cooks the best dish 4 00:00:06,841 --> 00:00:11,510 Will also save their entire generation from elimination that night. 5 00:00:11,554 --> 00:00:13,846 - Cool. - Lift! 6 00:00:13,889 --> 00:00:16,098 ...The generations faced their first mystery box challenge. 7 00:00:16,142 --> 00:00:19,184 You have to transform iconic dishes from your childhood 8 00:00:19,228 --> 00:00:22,021 Into a modern day restaurant-worthy dish. 9 00:00:22,064 --> 00:00:24,732 I'm doing a re-envisioned meatloaf. They're in the oven already. 10 00:00:24,775 --> 00:00:27,234 - You move quick. - Oh, yeah, I'm fast. Look out, people. 11 00:00:27,278 --> 00:00:30,195 What you've done is elevate it. Congratulations, rebecka. 12 00:00:30,197 --> 00:00:33,866 - Thank you so much. You saved us all. - I would have been going home. 13 00:00:33,868 --> 00:00:36,118 Failing on multiple levels. 14 00:00:36,162 --> 00:00:38,287 It literally tastes like spicy baby food. 15 00:00:38,330 --> 00:00:39,997 Si, ambition got the better of you here. 16 00:00:39,999 --> 00:00:43,375 - Gordon: Say good-bye. - Tonight... 17 00:00:43,419 --> 00:00:46,920 - Welcome back to "masterchef: Generations." - thank you. 18 00:00:46,964 --> 00:00:50,090 - Yeah! - Your challenge is to make a masterchef-worthy dish 19 00:00:50,176 --> 00:00:53,093 - Out of aged foods. - Take the wheel, jesus. 20 00:00:53,095 --> 00:00:55,262 - Oh, my god. - But as rebecka unleashes 21 00:00:55,264 --> 00:00:57,473 A surprise aged ingredient... 22 00:00:57,516 --> 00:00:59,892 - I can't look. - Oh! 23 00:00:59,935 --> 00:01:02,770 - They didn't see that one coming. - ...Some are sent into chaos. 24 00:01:02,772 --> 00:01:04,146 - You got a plan, sunshine? - No. 25 00:01:04,231 --> 00:01:06,231 - He's got a blowtorch. - No way that's gonna work. 26 00:01:06,275 --> 00:01:07,649 - Damn it. - What's burning? 27 00:01:07,693 --> 00:01:09,276 - ( alarm beeping ) - it's gonna be inedible. 28 00:01:09,361 --> 00:01:11,361 Gordon: That's way too raw. 29 00:01:24,376 --> 00:01:26,460 I'm excited for this one tonight. 30 00:01:26,504 --> 00:01:29,505 This is a challenge like no other. 31 00:01:31,467 --> 00:01:35,094 ( cheering ) 32 00:01:35,096 --> 00:01:36,845 - Oh, my gosh! - Let's go! 33 00:01:36,847 --> 00:01:38,597 Come on, millennials! Whoo! 34 00:01:38,599 --> 00:01:40,265 Whoo, whoo! Gen x! 35 00:01:40,267 --> 00:01:44,269 - Let's go, boomers! - Let's go, let's go. 36 00:01:44,313 --> 00:01:47,064 We are walking into the kitchen for the second challenge. 37 00:01:47,108 --> 00:01:49,233 Rebecka's up there, glorious. 38 00:01:49,235 --> 00:01:52,569 She protected us, so we're very confident. 39 00:01:52,571 --> 00:01:54,279 Boomers, yay! 40 00:01:54,323 --> 00:01:56,573 And we can get the second pin today, baby. 41 00:01:56,617 --> 00:02:00,577 Welcome back to "masterchef: Generations." 42 00:02:00,579 --> 00:02:04,039 - Yeah! - Whoo! 43 00:02:04,041 --> 00:02:08,210 Now tonight, you'll all be cooking alongside your generations once again. 44 00:02:08,254 --> 00:02:10,963 And the person with the best dish of the night 45 00:02:11,006 --> 00:02:15,217 Will earn the amazing immunity pin. 46 00:02:15,261 --> 00:02:18,387 That will make you safe from elimination next week, 47 00:02:18,389 --> 00:02:22,599 And you'll get a massive advantage in the next challenge. 48 00:02:22,601 --> 00:02:26,395 Most importantly, everyone from your generation 49 00:02:26,397 --> 00:02:28,897 Will be safe from elimination tonight. 50 00:02:28,941 --> 00:02:33,026 But unfortunately, somebody from the remaining generations 51 00:02:33,112 --> 00:02:35,821 Will be going home. 52 00:02:35,865 --> 00:02:36,989 Now so far in this competition 53 00:02:37,032 --> 00:02:40,742 We've been very focused on everyone's age. 54 00:02:40,786 --> 00:02:42,995 So let's see if you got the skill 55 00:02:43,038 --> 00:02:44,580 And the culinary maturity 56 00:02:44,582 --> 00:02:48,250 To handle cooking with... 57 00:02:49,879 --> 00:02:52,754 - ...Aged foods. - Oh. 58 00:02:52,798 --> 00:02:55,549 - Oh, my gosh. - No. 59 00:02:55,593 --> 00:02:59,052 Now, we're talking about things like dry, aged proteins, 60 00:02:59,096 --> 00:03:01,680 Black garlic, century eggs. 61 00:03:01,682 --> 00:03:04,391 Gordon: These are some of the most costly and challenging ingredients 62 00:03:04,435 --> 00:03:06,810 To work with in the entire world. 63 00:03:06,812 --> 00:03:13,108 And we want you to use a minimum of two aged ingredients. 64 00:03:14,987 --> 00:03:20,365 Get this, rebecka has a huge advantage tonight. 65 00:03:20,367 --> 00:03:24,870 Under this cloche is another dried aged ingredient. 66 00:03:24,872 --> 00:03:26,121 It's a very difficult ingredient 67 00:03:26,165 --> 00:03:30,000 That isn't always easy to incorporate. 68 00:03:30,002 --> 00:03:32,252 So, at the halfway point in the cook tonight, 69 00:03:32,296 --> 00:03:35,255 Rebecka will come down, pick up this ingredient, 70 00:03:35,299 --> 00:03:38,967 And give it to an entire generation. 71 00:03:39,011 --> 00:03:41,303 - Oh! Oh, boy. - Oh, my god. 72 00:03:41,347 --> 00:03:43,722 - Wow. - Look out! Look out! 73 00:03:43,766 --> 00:03:46,850 - Becka, we love you. - Rebecka, you look stunning tonight. 74 00:03:46,894 --> 00:03:48,435 Stunning. 75 00:03:50,272 --> 00:03:52,731 Guys, you'll just have one hour 76 00:03:52,775 --> 00:03:56,360 To make us a delicious dish featuring aged ingredients. 77 00:03:56,403 --> 00:03:59,154 - Right, everybody ready? - Yes! 78 00:03:59,156 --> 00:04:03,533 - Yes, sir. - Your one hour starts now. 79 00:04:03,577 --> 00:04:06,245 - Let's go, guys. Let's go. - Go, go, go, go, go, go. 80 00:04:06,288 --> 00:04:09,873 - Warren, watch that hip. - Millennials, we got this. 81 00:04:09,875 --> 00:04:13,168 - Let's go, boomers! - What do I need? What do I need? What do I need? 82 00:04:13,212 --> 00:04:17,172 Rebecka, can you please make your way down here? Thank you. 83 00:04:17,216 --> 00:04:21,760 It's time to find out what this ingredient is. 84 00:04:21,762 --> 00:04:23,887 - Black garlic. - Aged balsamic. 85 00:04:23,931 --> 00:04:27,182 - Is there no more chorizo? - Now, you'll get to choose 86 00:04:27,184 --> 00:04:30,060 One generation who will have to add... 87 00:04:32,606 --> 00:04:34,690 Oh, nice. 88 00:04:34,733 --> 00:04:36,775 It's pungent, it's strong, it's difficult. 89 00:04:36,777 --> 00:04:39,319 - It clashes with a lot of things, right? - With everything, yeah. 90 00:04:39,363 --> 00:04:44,241 - Think of what generation you're gonna send it to. - I have some things in mind. 91 00:04:44,285 --> 00:04:46,243 Yeah, also I'd pay attention to what they're cooking. 92 00:04:46,287 --> 00:04:50,330 - Okay. - Blue cheese, blue cheese, blue cheese. 93 00:04:50,332 --> 00:04:52,207 - Where the ( bleep ) is blue cheese? - Where's kimchi? 94 00:04:52,251 --> 00:04:54,293 So, they're gonna be back here any second. 95 00:04:54,378 --> 00:04:56,211 - Make your way back upstairs. Thank you. - Thank you. Thank you. 96 00:04:56,255 --> 00:04:58,922 - We're gonna get cooking. - Yeah. 97 00:04:58,966 --> 00:05:01,049 I feel like I'm gonna have to go back. I don't know why. 98 00:05:01,093 --> 00:05:04,344 - Go, go, go. - All righty. 99 00:05:04,388 --> 00:05:05,929 Okay. 100 00:05:05,973 --> 00:05:09,099 Aged food, to me, is not a new concept. 101 00:05:09,101 --> 00:05:11,226 In my native american culture, 102 00:05:11,312 --> 00:05:13,854 We do preserving and things like that, 103 00:05:13,897 --> 00:05:17,024 So I'm making a dry-aged ribeye 104 00:05:17,067 --> 00:05:20,444 With a pecorini and mushroom gratin 105 00:05:20,487 --> 00:05:22,863 And brussels sprouts with pancetta. 106 00:05:22,865 --> 00:05:24,239 It's gonna be beautiful. 107 00:05:26,285 --> 00:05:28,994 Why are the baby boomers always the last out of that pantry? 108 00:05:28,996 --> 00:05:32,164 - Slow and old. - My god. Man! 109 00:05:32,207 --> 00:05:34,791 Guys, we're five minutes down. Five minutes have gone. 110 00:05:34,835 --> 00:05:37,127 - I cannot find the black garlic. - The black garlic? 111 00:05:37,129 --> 00:05:38,712 It's on the center table here, black garlic. 112 00:05:38,797 --> 00:05:42,132 - Center table. - Guys, we've gotta go. We have got to go. 113 00:05:42,176 --> 00:05:45,427 Boomers! Come on. Let's do it. 114 00:05:47,806 --> 00:05:50,932 - Hot water, hot water, hot water. - Heard, thank you. 115 00:05:50,976 --> 00:05:54,102 Ay-yi-yi. 116 00:05:54,146 --> 00:05:56,021 How am I cut-- what are you doing, girl? 117 00:05:56,065 --> 00:05:59,983 I am making a dry-aged ribeye 118 00:06:00,027 --> 00:06:02,861 With a black garlic butter 119 00:06:02,863 --> 00:06:05,864 And an aged balsamic brussels sprout. 120 00:06:05,908 --> 00:06:08,950 I'm using four aged ingredients, and I wanted to do so 121 00:06:08,994 --> 00:06:13,163 Because I really respect these ingredients and I wanted them to shine. 122 00:06:13,207 --> 00:06:15,624 Also, cheat code-- in case one didn't work out, 123 00:06:15,667 --> 00:06:18,377 I wanted to make sure I would have my two required ingredients. 124 00:06:20,997 --> 00:06:22,130 Come on, come on, come on, come on, come on. 125 00:06:22,174 --> 00:06:24,633 All right, make this beautiful, come on. 126 00:06:24,676 --> 00:06:29,429 I'm making a duck a l'orange with wild mushroom ragout. 127 00:06:29,473 --> 00:06:31,098 I'm using three aged ingredients. 128 00:06:31,100 --> 00:06:32,557 I'm using the aged duck breast, 129 00:06:32,601 --> 00:06:34,142 The aged black garlic, 130 00:06:34,144 --> 00:06:35,519 And then I've got some aged balsamic. 131 00:06:35,521 --> 00:06:38,605 Time's flying! 132 00:06:38,607 --> 00:06:40,649 - This is a very exciting challenge, honestly. - Wow. 133 00:06:40,651 --> 00:06:43,026 Well, age is an important matter in all things. 134 00:06:43,028 --> 00:06:46,071 Age adds complexity to ingredients, 135 00:06:46,115 --> 00:06:47,948 And therefore making this more difficult, right? 136 00:06:47,991 --> 00:06:50,409 Yes. For me the most exciting thing is the depth of flavor. 137 00:06:50,452 --> 00:06:53,578 - Yeah. - The aging process is part preserving, 138 00:06:53,580 --> 00:06:54,454 Part removing the water. 139 00:06:54,456 --> 00:06:56,248 But from a chef's point of view, 140 00:06:56,250 --> 00:06:58,834 The flavor profile goes on to another level. 141 00:06:58,877 --> 00:07:01,128 There. Ah, come on. 142 00:07:01,130 --> 00:07:02,504 An aged duck, for instance, 143 00:07:02,506 --> 00:07:05,090 It makes it more gamier, less fatty, 144 00:07:05,134 --> 00:07:06,967 And so you need to be more precise, 145 00:07:06,969 --> 00:07:08,760 You need to be more decisive. 146 00:07:10,305 --> 00:07:13,140 Okay, we got that sauce going. 147 00:07:13,183 --> 00:07:16,977 Gordon: Right, ten minutes gone. 148 00:07:16,979 --> 00:07:19,396 We have 50 minutes remaining. 149 00:07:19,398 --> 00:07:22,983 Come on, gen z, we got it. Come on. 150 00:07:22,985 --> 00:07:24,818 We're doing it. 151 00:07:24,862 --> 00:07:26,695 - Becca. - Yes. Hi, chef. 152 00:07:26,697 --> 00:07:28,989 - Right, aged ingredients, what did you get? - Yes. 153 00:07:29,032 --> 00:07:31,241 So, I am doing a prosciutto-wrapped duck. 154 00:07:31,243 --> 00:07:33,910 - Oh, so the aged duck. Lovely. - Yeah, the aged duck. Yep. Beautiful breast. 155 00:07:33,954 --> 00:07:36,997 It's got skin on, which is gonna crisp really nicely under that prosciutto. 156 00:07:36,999 --> 00:07:40,250 And then I'm doing sautéed kale with toasted hazelnut and walnuts. 157 00:07:40,252 --> 00:07:42,586 - Mm-hmm. - And then we're doing a sharp cheesy potato. 158 00:07:42,588 --> 00:07:44,254 There's gonna be a little bit of pecorini in there, 159 00:07:44,256 --> 00:07:46,131 - A little bit of white sharp cheddar. - Right. Love that. 160 00:07:46,175 --> 00:07:49,092 Just make sure that duck fat crisps up nicely, okay? 161 00:07:49,136 --> 00:07:51,428 And don't leave it too long before that duck goes on. 162 00:07:51,430 --> 00:07:53,096 - The secret of that duck, as you know... - Yes. 163 00:07:53,140 --> 00:07:54,389 ...Is making sure it's rested, yes? 164 00:07:54,391 --> 00:07:56,349 Perfect. Thank you so much, chef. 165 00:07:57,394 --> 00:07:59,853 Good. Doing great. Doing great. 166 00:07:59,897 --> 00:08:01,730 Mmm. 167 00:08:03,192 --> 00:08:05,233 - How you doing, baby? - Doing good, man. 168 00:08:05,277 --> 00:08:06,818 - Keep rocking and rolling. - Rocking and rolling. 169 00:08:06,862 --> 00:08:08,236 That's what I'm talking about. 170 00:08:10,532 --> 00:08:12,407 Oh, boy. Come on. 171 00:08:12,409 --> 00:08:15,368 I'm making a pancetta kimchi fried rice, 172 00:08:15,370 --> 00:08:19,289 And I'm gonna pair them with aged fish sauce bok choy. 173 00:08:19,333 --> 00:08:22,667 I just want the driest ingredients to shine, so we'll see. 174 00:08:22,711 --> 00:08:26,338 - Looks good, guys. You're doing a great job. - Cook, cook, cook, cook. 175 00:08:28,342 --> 00:08:29,966 - All right, murt. - What's going on? 176 00:08:29,968 --> 00:08:32,302 Murt, what aged ingredients did you use? 177 00:08:32,346 --> 00:08:37,182 I'm using the dry-aged ribeye with a blue cheese cream sauce 178 00:08:37,267 --> 00:08:40,393 And then a black garlic sweet potato purée. 179 00:08:40,437 --> 00:08:43,688 - Joe: How you gonna cook the steak? - I'm gonna just sear it. 180 00:08:43,774 --> 00:08:46,107 Sear it, kinda keep flipping it. Like, one minute, one minute, one minute. 181 00:08:46,151 --> 00:08:48,193 Until I see that crust on the steak. 182 00:08:48,237 --> 00:08:49,861 Murt, last week you were on the bottom three. 183 00:08:49,863 --> 00:08:51,863 I know. I'm not trying to be there again. 184 00:08:51,865 --> 00:08:53,698 You better reestablish your place in this kitchen. Today's a big day for you. 185 00:08:53,784 --> 00:08:55,534 - I know, I know. - Make sure you don't wind up 186 00:08:55,577 --> 00:08:57,244 - On that bottom three again. - Okay. Yes, sir. 187 00:08:57,287 --> 00:08:59,120 - Good luck. - Thank you. 188 00:09:01,833 --> 00:09:04,042 Okay. Nice. 189 00:09:06,338 --> 00:09:09,756 - What-- what's that? - This is a prosciutto-wrapped duck breast. 190 00:09:09,800 --> 00:09:11,633 - Duck breast? - Yep. I'm crisping up the prosciutto, 191 00:09:11,635 --> 00:09:14,594 - Rendering down the fat. - I'm not sure if that's gonna work. 192 00:09:14,596 --> 00:09:18,598 Ugh! All right. 193 00:09:18,642 --> 00:09:22,185 So, that prosciutto-wrapped duck breast, that's not gonna work. 194 00:09:22,271 --> 00:09:24,938 That fat's gonna boil and steam in there. It's gonna be inedible. 195 00:09:24,982 --> 00:09:27,774 She should render that fat in a real way or else it's gonna be like rubber. 196 00:09:27,818 --> 00:09:31,695 And 'cause it's so dry-aged, you can't remove the fat 'cause it's connected. 197 00:09:33,031 --> 00:09:34,906 Oh, my gosh. 198 00:09:34,950 --> 00:09:38,285 I'm really, really struggling. I've never cooked dry-aged duck. 199 00:09:38,328 --> 00:09:39,995 It's really, really tricky. 200 00:09:40,038 --> 00:09:41,288 ( exhales ) breathe. 201 00:09:41,373 --> 00:09:44,082 Joe: She should get a plan b. 202 00:09:44,126 --> 00:09:46,126 - There's no way that's gonna work. - Dang it. 203 00:09:46,128 --> 00:09:48,044 No one wants to eat uncooked fat, 204 00:09:48,130 --> 00:09:51,298 And without the duck done right, I don't have a dish. 205 00:09:53,969 --> 00:09:56,177 Gordon: And what's she doing? 206 00:10:05,272 --> 00:10:07,105 Right behind you. Behind you. 207 00:10:07,149 --> 00:10:09,733 Let's go, guys. 45 minutes remaining. 208 00:10:09,776 --> 00:10:11,568 Come on, let's go! 209 00:10:11,653 --> 00:10:14,571 Let's go! Keep going, millennials. Keep going. Let's go! 210 00:10:14,656 --> 00:10:17,282 - We've got this now. - All right, gen x, how we doing, guys? 211 00:10:17,326 --> 00:10:18,366 - Doing great. - Doing good. 212 00:10:18,368 --> 00:10:20,368 - Doing good. - Remember, 213 00:10:20,370 --> 00:10:23,121 It's an aged ingredient challenge. 214 00:10:23,165 --> 00:10:26,082 ( muttering ) 215 00:10:29,004 --> 00:10:31,254 - Y'all got flour? Anybody? - I don't, sorry. 216 00:10:31,298 --> 00:10:34,174 That's okay. Anybody with ginger? 217 00:10:34,217 --> 00:10:37,886 - Here we go again. - All right, y'all, come on. We got this. 218 00:10:37,971 --> 00:10:40,388 So, rebecka has that immunity pin, and she has a great advantage. 219 00:10:40,432 --> 00:10:44,392 Yes. At the halfway point, rebecka's gonna shake things up 220 00:10:44,394 --> 00:10:48,647 And deliver an additional aged ingredient to an entire generation. 221 00:10:48,649 --> 00:10:52,192 Who is she gonna give that to? That is the question. 222 00:10:55,155 --> 00:10:58,114 Can't pay me off. 223 00:10:58,158 --> 00:11:00,825 I'm so torn. Do I take out the millennials 224 00:11:00,827 --> 00:11:02,118 When they're already down a person? 225 00:11:02,120 --> 00:11:04,079 All right, let's go. 226 00:11:04,122 --> 00:11:06,164 Or do I take out gen z, 227 00:11:06,166 --> 00:11:08,792 Who I think are gonna struggle in this challenge? 228 00:11:08,835 --> 00:11:10,210 Here we go, here we go. 229 00:11:10,212 --> 00:11:12,837 Or do I give it to the gen xers? 230 00:11:12,881 --> 00:11:14,255 All right, come on, baby. 231 00:11:14,341 --> 00:11:16,257 Because they have so many powerful cooks. 232 00:11:16,259 --> 00:11:18,968 I've got to be strategic about what I'm doing. 233 00:11:18,970 --> 00:11:22,430 20 minutes gone, 40 minutes remaining. 234 00:11:23,767 --> 00:11:25,892 - Fatima. - Hi. 235 00:11:25,977 --> 00:11:27,769 Right, aged ingredients, what did you get? 236 00:11:27,854 --> 00:11:30,355 Yeah, so, I took the aged salmon. 237 00:11:30,399 --> 00:11:34,025 So I'm making a salmon aged kimchi fish ball 238 00:11:34,069 --> 00:11:37,237 With spaghetti and miso buttered asparagus. 239 00:11:37,280 --> 00:11:41,074 - Uh, why? - I made a salmon fish ball recipe before 240 00:11:41,118 --> 00:11:44,244 - And it went really viral. - Right. What type of numbers we talking about? 241 00:11:44,246 --> 00:11:46,287 Uh, I think it was about six million views. 242 00:11:46,373 --> 00:11:48,123 - That is incredible. - Yes. 243 00:11:48,166 --> 00:11:49,916 Amazing, amazing. And you gonna replicate that? 244 00:11:49,918 --> 00:11:51,918 - Is that what you're doing tonight? - That's what I'm trying to do. 245 00:11:51,962 --> 00:11:53,920 But the only difference is when I made that, 246 00:11:53,964 --> 00:11:57,674 I used fresh salmon, but today I'm gonna be using the aged salmon. 247 00:11:57,718 --> 00:12:00,176 So the aged salmon, the intensity of the flavor 248 00:12:00,220 --> 00:12:01,886 - Is gonna be on a different level, right? - Yes. 249 00:12:01,972 --> 00:12:04,055 This salmon ball sounds delicious. 250 00:12:04,099 --> 00:12:05,974 Highlight those two aged ingredients, okay? 251 00:12:05,976 --> 00:12:07,851 - Good luck. - Thank you. 252 00:12:07,894 --> 00:12:11,062 We got it. Millennials, baby. 253 00:12:14,067 --> 00:12:16,151 - Anna. Chef anna. - Hi. 254 00:12:16,194 --> 00:12:18,361 So, what do you have going on here, anna? Can you enlighten us? 255 00:12:18,363 --> 00:12:22,240 I'm making olive oil-poached aged snapper 256 00:12:22,242 --> 00:12:25,952 With chorizo sauce and lemon-scented fregola. 257 00:12:25,996 --> 00:12:27,996 So, question, you come from ukraine. 258 00:12:27,998 --> 00:12:31,791 There is a culture of dry fish, lake fish there. Not so much ocean fish. 259 00:12:31,835 --> 00:12:35,170 - Have you ever cooked with aged fish before? - No. Not with white fish, no. 260 00:12:35,213 --> 00:12:37,964 - So how do you think that's gonna be different? - I'm trying to take it to Spain 261 00:12:37,966 --> 00:12:41,134 With these flavors of olive oil, chorizo. 262 00:12:41,178 --> 00:12:42,635 Yeah, are you gonna cook that more or no? 263 00:12:42,637 --> 00:12:44,429 You know how it's a little pink still there? 264 00:12:44,473 --> 00:12:46,264 - You think it's not cooked? - Yeah, just a little longer 265 00:12:46,308 --> 00:12:48,057 I don't think will hurt you. You know what I mean? 266 00:12:48,059 --> 00:12:49,392 - Thank you. - Anna, is this what 267 00:12:49,394 --> 00:12:51,227 We're gonna see from you in this competition? 268 00:12:51,271 --> 00:12:53,021 Are you gonna be cooking all these kind of 269 00:12:53,064 --> 00:12:54,898 Very restaurant-style complex dishes? 270 00:12:54,941 --> 00:12:57,942 - That's my style of cooking. - You never make like a simple borscht? 271 00:12:57,986 --> 00:13:01,237 - Would you enjoy that? - Goulash? You know how to make goulash? 272 00:13:01,239 --> 00:13:03,740 - Chicken paprikash? - Paprikash. 273 00:13:05,327 --> 00:13:06,451 Good luck. 274 00:13:09,831 --> 00:13:12,791 - Slow and steady, guys. - Come on, boomers, let's go. 275 00:13:12,834 --> 00:13:16,252 - Let's go, boomers! Let's go! - Right, christopher. 276 00:13:16,296 --> 00:13:18,797 - Hey! - Aged ingredients, what did you get? 277 00:13:18,799 --> 00:13:22,842 I got the aged snapper, and I'm gonna steam that with ginger, garlic, scallions, 278 00:13:22,928 --> 00:13:26,304 And then I'm doing a miso broth around the outside with some-- 279 00:13:26,348 --> 00:13:30,183 I'm gonna make a purée with kimchi and daikon. 280 00:13:30,227 --> 00:13:31,309 Love that. How are we gonna present this thing? 281 00:13:31,353 --> 00:13:33,094 'cause there's a lot going on here. 282 00:13:33,104 --> 00:13:35,313 I was thinking of putting the fish in the middle 283 00:13:35,398 --> 00:13:37,690 And then putting the purée around it, 284 00:13:37,776 --> 00:13:39,692 And then just a little bit of the broth around the outside of that. 285 00:13:39,736 --> 00:13:43,279 Sounds promising, but make sure you really think about the plating, okay? 286 00:13:43,365 --> 00:13:46,282 - Yes? Focus on the execution. - Yes. 287 00:13:48,161 --> 00:13:50,370 All righty, it's perfect. 288 00:13:51,832 --> 00:13:53,873 All right, it's looking good. 289 00:13:53,917 --> 00:13:56,334 Uh, rebecka, please make your way down. 290 00:13:56,336 --> 00:13:58,586 Absolutely. 291 00:14:02,801 --> 00:14:05,176 Right. The moment of truth is about to be here. 292 00:14:05,178 --> 00:14:06,511 Did you come up with a game plan? 293 00:14:06,513 --> 00:14:07,887 I have a real strong game plan. 294 00:14:07,889 --> 00:14:11,349 Love that. Right! Stop the clock. 295 00:14:11,393 --> 00:14:16,271 All of you, it's time to reveal rebecka's advantage. 296 00:14:16,314 --> 00:14:20,275 - Uh-oh. - One entire generation has to incorporate 297 00:14:20,318 --> 00:14:24,529 Another aged ingredient, and this one is... 298 00:14:29,035 --> 00:14:33,329 - Stilton! - ( all groan ) 299 00:14:35,667 --> 00:14:38,501 - Huh? "stiltom"? What? - Gordon: That's right. 300 00:14:41,381 --> 00:14:44,674 Uh, rebecka, please take it to the generation you'd like to give it. 301 00:14:44,718 --> 00:14:47,385 - I don't know what I'm gonna do with it. - I don't either. 302 00:14:47,429 --> 00:14:50,138 I'm really hoping she does not give me that cheese 303 00:14:50,181 --> 00:14:52,557 'cause it's going to ruin my dish. 304 00:14:52,642 --> 00:14:54,976 - Oh, my god. Oh, my god. - Oh, we're ( bleep ). 305 00:14:55,020 --> 00:14:57,228 We're so done. I know it's us. 306 00:15:02,193 --> 00:15:04,861 Oh! 307 00:15:04,863 --> 00:15:08,239 - Giving the babies the slide today. - Thank you, my dear. 308 00:15:08,241 --> 00:15:10,116 - Uh-oh. - Oh, no. Millennials, wow. 309 00:15:10,118 --> 00:15:12,285 - No! - Wow. 310 00:15:12,329 --> 00:15:14,287 - I can't look. - We got it, guys. 311 00:15:14,331 --> 00:15:17,790 - I can't look. - Millennials. No. 312 00:15:17,834 --> 00:15:19,125 - Wow. Millennials are safe. - Oh! 313 00:15:19,169 --> 00:15:22,295 - Yes! - Wow. It's gonna be gen x. 314 00:15:25,425 --> 00:15:29,761 Sorry, y'all. You're the biggest competition in the place today. 315 00:15:29,846 --> 00:15:31,554 - No, no! - Let's go. 316 00:15:31,556 --> 00:15:33,890 Take it to them! Aww! 317 00:15:33,975 --> 00:15:37,977 Rebecka! No pedicure for you. 318 00:15:38,021 --> 00:15:39,979 - ( laughs ) - gordon: Gen x. 319 00:15:39,981 --> 00:15:42,774 - Wow. - Cold-blooded. 320 00:15:42,859 --> 00:15:43,900 - ( laughing ) - yes, girl! 321 00:15:43,944 --> 00:15:46,277 Okay, restart the clock, please. 322 00:15:47,989 --> 00:15:50,156 - Let's go! - Oh, my goodness. 323 00:15:50,200 --> 00:15:52,951 Yeah. I don't know what to do. 324 00:15:52,994 --> 00:15:54,285 ( muttering ) 325 00:15:54,329 --> 00:15:57,038 Is there something over there to cut it? 326 00:15:57,123 --> 00:15:59,040 Sunshine: I am so overwhelmed 327 00:15:59,125 --> 00:16:01,876 By the disadvantage of this cheese. 328 00:16:01,962 --> 00:16:03,836 I don't even know where to go from here. 329 00:16:03,838 --> 00:16:06,089 My dish is already so aged. 330 00:16:06,091 --> 00:16:09,884 Stilton cheese is the most bitter thing you could ever eat. 331 00:16:09,970 --> 00:16:12,345 This is really bad. 332 00:16:12,347 --> 00:16:15,056 Oh, my gosh, what are we gonna put it on? 333 00:16:15,100 --> 00:16:17,892 I don't know, yeah. Maybe, like-- I don't know. 334 00:16:17,936 --> 00:16:19,769 - What do y'all think? It's rich. - It's got a little sweet. 335 00:16:19,813 --> 00:16:22,230 - It's a little sweet. - A little sweet. A little sweet. 336 00:16:22,232 --> 00:16:24,232 So, gen x got the curveball with that stilton. 337 00:16:24,234 --> 00:16:26,693 - They didn't see that one coming. - It's super rich. 338 00:16:26,736 --> 00:16:29,195 18-month-old stilton cheese. Tough one, this one. 339 00:16:29,239 --> 00:16:31,990 You know, if you think about it, stilton is just a more intense 340 00:16:32,033 --> 00:16:33,282 And a higher version of blue cheese. 341 00:16:33,326 --> 00:16:36,160 - That's right. - So more mold, drier, 342 00:16:36,246 --> 00:16:39,330 Saltier, more intense, more gamey. 343 00:16:39,332 --> 00:16:42,959 You want to use very little. You want to use it judiciously. 344 00:16:43,003 --> 00:16:46,045 Let's do this! Okay. 345 00:16:48,133 --> 00:16:50,508 Honestly, it's thrown a couple of them off. 346 00:16:50,552 --> 00:16:53,219 Look at sunshine. Right now, she's a little bit frazzled. 347 00:16:53,263 --> 00:16:55,596 She's just standing there staring at that stilton. 348 00:16:55,598 --> 00:16:57,765 ( sunshine sighs ) oh, man. 349 00:17:10,989 --> 00:17:14,866 We're down to our final 20 minutes. 350 00:17:14,909 --> 00:17:17,160 Let's go! 351 00:17:17,162 --> 00:17:20,038 - Chris: Let's go, guys. - Oh, my goodness. 352 00:17:21,166 --> 00:17:22,999 - Sunshine. - Yes? 353 00:17:23,001 --> 00:17:26,878 - What is the dish? - It is the aged ribeye, 354 00:17:26,963 --> 00:17:29,964 A mushroom and pecorini au gratin, 355 00:17:29,966 --> 00:17:31,841 And crispy brussels sprouts 356 00:17:31,885 --> 00:17:34,844 In a cream and cherry sauce with pancetta. 357 00:17:34,888 --> 00:17:36,179 Madam, we're 40 minutes gone. 358 00:17:36,222 --> 00:17:39,098 This should be cooked by now, or even resting. 359 00:17:39,100 --> 00:17:41,100 - Okay. - Are you grilling it in the pan? 360 00:17:41,144 --> 00:17:43,644 - Yes. - Okay. Can I suggest you turn it up? 361 00:17:43,688 --> 00:17:45,480 - Yes, I've got it on high. - And get it smoking. 362 00:17:45,523 --> 00:17:47,106 Let's swap out the ring 363 00:17:47,108 --> 00:17:48,441 So we've got the big ring at the front. 364 00:17:48,485 --> 00:17:49,984 - Yeah? - Yep. 365 00:17:50,028 --> 00:17:51,611 - There you go. - Thank you, chef. 366 00:17:51,654 --> 00:17:53,112 Now how are you gonna incorporate that blue cheese? 367 00:17:53,156 --> 00:17:55,656 I was thinking about heating it with butter, 368 00:17:55,658 --> 00:17:57,241 Garlic, and herbs, and putting it over the steak. 369 00:17:57,243 --> 00:17:58,367 So just think about it. 370 00:17:58,411 --> 00:17:59,827 You've got a lot of cream going on. 371 00:17:59,829 --> 00:18:00,953 And that is super strong there, 372 00:18:00,997 --> 00:18:02,622 - So very, very rich. - Okay. 373 00:18:02,707 --> 00:18:05,374 But please, please, please, please, please 374 00:18:05,376 --> 00:18:06,626 - Get your ribeye cooked. - Yes. 375 00:18:06,628 --> 00:18:07,877 It's dry-aged, okay? 376 00:18:07,879 --> 00:18:10,129 So it's gonna be a different texture. 377 00:18:10,173 --> 00:18:12,965 More firm. But firm doesn't mean to say it's cooked. 378 00:18:12,967 --> 00:18:14,383 - Yes. Okay. - Okay? 379 00:18:14,385 --> 00:18:16,302 - Okay, good luck. - Thank you. 380 00:18:16,304 --> 00:18:19,305 ( sighs ) 381 00:18:19,349 --> 00:18:21,390 Murt: Hey, sorry you guys got the cheese, by the way. 382 00:18:21,434 --> 00:18:24,393 - That sucks. - Oh, it's our secret ingredient. 383 00:18:24,395 --> 00:18:28,189 Come on. He'd just turn it into baby food. It doesn't matter. 384 00:18:28,233 --> 00:18:29,190 Aww! 385 00:18:32,237 --> 00:18:34,112 - Kimberly. - Hi! 386 00:18:34,155 --> 00:18:35,238 Did you see that as a bit of a shock 387 00:18:35,281 --> 00:18:37,615 With your stilton cheese? 388 00:18:37,659 --> 00:18:39,826 Believe it or not, when I was 18 years old, 389 00:18:39,911 --> 00:18:42,120 I met a french guy, spent my summers in France, 390 00:18:42,163 --> 00:18:44,914 And I ate that kind of cheese every day. 391 00:18:44,958 --> 00:18:47,208 What was your french boyfriend's name at the time? What was it? 392 00:18:47,252 --> 00:18:49,252 - Oh, gosh, it was julien. - Julien. 393 00:18:49,254 --> 00:18:50,837 - Julien, yes. - And was it julien 394 00:18:50,880 --> 00:18:53,256 Who introduced you first to stilton? 395 00:18:53,299 --> 00:18:55,299 Yes, all my french cheeses. The stinkier, the better. 396 00:18:55,385 --> 00:18:57,969 - I love that. - But I think it might actually go well 397 00:18:58,012 --> 00:19:00,972 - With my mashed potatoes. - So what's the dish? 398 00:19:01,015 --> 00:19:05,768 I am making an aged duck breast with a blueberry orange sauce. 399 00:19:05,770 --> 00:19:06,978 So, duck, how's that cooked? 400 00:19:07,021 --> 00:19:08,479 You know it's hard with it aged. 401 00:19:08,481 --> 00:19:10,356 It has such a different texture. 402 00:19:10,400 --> 00:19:12,233 - It's super firm, isn't it? - Yeah. 403 00:19:12,318 --> 00:19:14,110 Do not underestimate the time that duck needs 404 00:19:14,112 --> 00:19:15,862 - To rest, please, yes? - Thank you. 405 00:19:15,905 --> 00:19:18,364 - Behind you. - Boomers in the house. 406 00:19:18,408 --> 00:19:21,117 - We doing it. - Let's go, let's go! 407 00:19:21,161 --> 00:19:22,952 - Let's go, let's go. - Warren? 408 00:19:22,996 --> 00:19:25,121 - Hello, chef ramsay. - What is the dish? 409 00:19:25,123 --> 00:19:26,122 I'm making an aged new york strip 410 00:19:26,166 --> 00:19:27,957 And a cauliflower purée 411 00:19:28,001 --> 00:19:30,668 - With aged pecorino cheese. - Love that. 412 00:19:30,670 --> 00:19:34,255 And I'm doing arugula salad with aged balsamic, which is delicious. 413 00:19:34,299 --> 00:19:36,257 - Right. - And a red wine reduction, 414 00:19:36,301 --> 00:19:38,885 Which is gonna be with mushrooms. It's just a little acid. 415 00:19:38,928 --> 00:19:40,970 - I don't-- - right. Well, normally when you put a little bit 416 00:19:41,014 --> 00:19:43,264 - Of butter in there, it just softens the acid. - Absolutely. 417 00:19:43,266 --> 00:19:45,016 Just don't leave that steak in there too long, please. 418 00:19:45,059 --> 00:19:47,894 - Yes, sir. Thank you, chef. - 50 gone! 419 00:19:47,937 --> 00:19:49,937 We're down to our last 10 minutes, guys. 420 00:19:49,939 --> 00:19:52,106 - 10 minutes. - Whoo! Damn it. 421 00:19:52,108 --> 00:19:55,026 - God, it goes fast. - How you guys doing back there? 422 00:19:55,069 --> 00:19:57,945 - We're doing great. Doing great, doing great. - Okay. You guys doing okay? 423 00:19:57,989 --> 00:20:02,074 Sunshine from gen x? She is so far behind right now. 424 00:20:03,369 --> 00:20:04,827 Honestly, with 20 minutes left, 425 00:20:04,829 --> 00:20:06,120 She hadn't even put her steak in. 426 00:20:06,164 --> 00:20:07,288 Even the pan wasn't hot enough. 427 00:20:07,332 --> 00:20:09,248 I think the additional aged ingredient 428 00:20:09,292 --> 00:20:11,125 From rebecka has set her back. 429 00:20:11,169 --> 00:20:12,960 She's sort of a little bit in the weeds. 430 00:20:14,964 --> 00:20:16,589 ( gasps ) no. 431 00:20:16,591 --> 00:20:18,466 ( bleep ) 432 00:20:18,551 --> 00:20:22,428 Jesus. Look at the smoke bellowing out of sunshine's oven. 433 00:20:22,430 --> 00:20:23,971 ( bleep ) 434 00:20:23,973 --> 00:20:25,431 Is something on fire in there? 435 00:20:25,433 --> 00:20:27,225 Damn it. 436 00:20:27,268 --> 00:20:30,353 Oh. Something's burning. What is that? 437 00:20:30,396 --> 00:20:32,438 Au gratin, au gratin. 438 00:20:33,858 --> 00:20:35,149 Gordon: Four minutes to go! 439 00:20:35,151 --> 00:20:38,486 - Come on, let's go! - Four minutes. 440 00:20:40,281 --> 00:20:43,532 - Ow, that's hot. - Murt with that dry-aged ribeye. 441 00:20:43,576 --> 00:20:47,161 I'm not too sure what he's doing. He's got a blowtorch. 442 00:20:47,163 --> 00:20:48,162 Has he never heard of a cast iron pan? 443 00:20:48,206 --> 00:20:50,122 Here we go, here we go! 444 00:20:50,166 --> 00:20:51,707 It's going. Look at that. 445 00:20:52,877 --> 00:20:54,919 Gordon: 60 seconds to go! 446 00:20:54,921 --> 00:20:56,254 Taste everything. 447 00:20:56,297 --> 00:20:59,257 Chris: Let's go, guys. Push. Plate, plate, plate. 448 00:20:59,300 --> 00:21:03,010 - Oh, my god. - Let's go, adam. Start plating. 449 00:21:03,054 --> 00:21:04,262 Aarón: Good job, hallie. Let's go. 450 00:21:04,264 --> 00:21:06,013 - Finish line. - Come on. 451 00:21:06,057 --> 00:21:09,100 - Let's go, kamay. - Push, guys. Come on, gen x. 452 00:21:09,102 --> 00:21:11,936 Gordon: Keep it going. Tidy the plate. 453 00:21:11,980 --> 00:21:14,313 Come on, anna. 454 00:21:14,399 --> 00:21:16,983 Gordon: Come on, becca. Let's go. 455 00:21:16,985 --> 00:21:19,568 - Gordon: Ten... - Nine, eight, 456 00:21:19,612 --> 00:21:22,863 Seven, six, five, 457 00:21:22,865 --> 00:21:26,951 - Four, three, two, one. - And stop! 458 00:21:26,995 --> 00:21:29,620 - Both: Hands in the air. - Well done. 459 00:21:29,664 --> 00:21:32,123 - All right. Nice job. Nice job. - Good job. Nice job. 460 00:21:32,166 --> 00:21:34,625 Vroom! Let's go, boomers! 461 00:21:34,669 --> 00:21:38,212 - Chris: Gen x, baby. - Sunshine: I feel gross. 462 00:21:38,256 --> 00:21:40,089 I'm a little worried about my steak. 463 00:21:40,091 --> 00:21:42,091 The extra aged cheese threw me off. 464 00:21:42,135 --> 00:21:44,885 I got thrown a curve ball, so the smoke came out. 465 00:21:44,929 --> 00:21:46,887 Where there's smoke, there's fire, right? 466 00:21:46,931 --> 00:21:50,933 - Okay, we did it. - Good job. Good job. 467 00:21:50,935 --> 00:21:53,853 - I couldn't get a good sear, man. - Really? What'd you use? 468 00:21:53,896 --> 00:21:55,646 I had to use the, uh-- I had to torch it. 469 00:21:55,648 --> 00:21:57,815 My steak is not looking very appetizing to me. 470 00:21:57,900 --> 00:22:01,986 It kind of looks a little gray, and if you don't pull off a good crust 471 00:22:01,988 --> 00:22:03,779 And gordon, joe, or aarón rips into that dish, 472 00:22:03,823 --> 00:22:06,490 Like, you're going home. So we're in some deep water. 473 00:22:06,534 --> 00:22:08,326 Oh, ( bleep ). 474 00:22:20,298 --> 00:22:23,632 Tonight, you had to make a delicious, 475 00:22:23,634 --> 00:22:27,044 Masterchef-worthy dish out of aged ingredients. 476 00:22:27,055 --> 00:22:31,974 Now it's time for us to take a much closer look at your dishes. 477 00:22:39,067 --> 00:22:40,399 - Gordon: Christopher. - Yes, sir? 478 00:22:40,401 --> 00:22:42,234 The purée, what's in there? Why's it so lumpy? 479 00:22:42,236 --> 00:22:45,112 There's daikon in it, so I left it a little bit-- 480 00:22:45,156 --> 00:22:49,116 - I just grated it-- - yeah, that's why. Thank you. 481 00:22:49,160 --> 00:22:51,160 Horacio, what is this? The black garlic? 482 00:22:51,204 --> 00:22:53,120 It's a black garlic mayonnaise. 483 00:22:53,164 --> 00:22:55,956 Have you had duck with a mayonnaise-based sauce before? 484 00:22:56,000 --> 00:22:58,125 - No. - Thank you. 485 00:22:58,127 --> 00:23:00,169 It's pretty nerve-wracking when you see the judges 486 00:23:00,254 --> 00:23:02,129 Go around to each of the stations. 487 00:23:02,131 --> 00:23:04,632 Warren, what's the butter on top? 488 00:23:04,675 --> 00:23:06,884 It's just a compound butter with butter and parsley. 489 00:23:06,928 --> 00:23:10,179 - Very 1987. - Hello! That was my year. 490 00:23:11,432 --> 00:23:12,932 You know they're gonna come to you 491 00:23:12,975 --> 00:23:14,850 And they're gonna start examining 492 00:23:14,852 --> 00:23:16,143 Everything that they're doing. 493 00:23:16,229 --> 00:23:17,978 - Okay, sunshine. - Yes? 494 00:23:17,980 --> 00:23:19,897 So something blew up in the oven? What happened? 495 00:23:19,899 --> 00:23:22,233 The cheese was dripping. 496 00:23:22,276 --> 00:23:24,360 Sometimes I feel like I can read them 497 00:23:24,404 --> 00:23:25,903 And I think I know what they're thinking. 498 00:23:25,988 --> 00:23:28,906 So this is a dry-aged new york strip steak 499 00:23:28,991 --> 00:23:30,658 With a brown butter cauliflower purée. 500 00:23:30,701 --> 00:23:33,119 Leaving the side of the steak unrendered like that, 501 00:23:33,162 --> 00:23:35,121 Is that a strategic decision or an oversight? 502 00:23:35,164 --> 00:23:37,206 It's an oversight. 503 00:23:37,208 --> 00:23:38,958 But they have a pretty good poker face. 504 00:23:39,001 --> 00:23:41,001 Kimberly, were you pleased to see the stilton? 505 00:23:41,045 --> 00:23:43,963 I know duck doesn't like to compete with really strong flavors, 506 00:23:44,006 --> 00:23:45,256 But with a little salt in the cheese, 507 00:23:45,299 --> 00:23:47,258 I think that added just enough flavor 508 00:23:47,301 --> 00:23:50,094 Without overpowering the duck. 509 00:23:51,722 --> 00:23:53,764 Hi, anna. You cooked this in olive oil, correct? 510 00:23:53,766 --> 00:23:57,101 I did. I didn't know any other way to make it moist. 511 00:23:57,186 --> 00:23:58,978 - Interesting. - Mm-hmm. 512 00:23:58,980 --> 00:24:00,396 Gordon: Thank you. 513 00:24:02,191 --> 00:24:04,483 Kamay, aged ingredients? 514 00:24:04,527 --> 00:24:06,110 I have a dry-aged ribeye 515 00:24:06,154 --> 00:24:08,770 That is basted in black garlic butter. 516 00:24:08,781 --> 00:24:10,531 Thank you. 517 00:24:10,533 --> 00:24:13,993 Hi, jeet. So, fried rice. 518 00:24:14,036 --> 00:24:17,913 - So that's the whole meal. - Yes. 519 00:24:17,999 --> 00:24:21,208 - Murt, murt. - The cook on the steak, are you happy with that? 520 00:24:21,294 --> 00:24:23,377 Um, I think it should have been seared a little harder. 521 00:24:23,379 --> 00:24:26,046 That's why I tried to get the blowtorch 522 00:24:26,090 --> 00:24:28,132 And throw a little better crust on it. 523 00:24:28,134 --> 00:24:31,093 Did you see blowtorching steaks on tiktok? 524 00:24:31,137 --> 00:24:33,304 I did, I did. 525 00:24:33,339 --> 00:24:36,557 Looking at other gen z's dishes, I'm seeing a lot of creativity. 526 00:24:36,601 --> 00:24:40,186 - What's in this mash? - Caramelized onion, pecorino. 527 00:24:40,188 --> 00:24:45,691 I'm hoping that if my dish does not win us the immunity pin, 528 00:24:45,693 --> 00:24:48,694 - One of their dishes will win. - Fatima, what are your aged ingredients? 529 00:24:48,696 --> 00:24:53,574 I used kimchi and aged salmon to make the meatballs. 530 00:24:53,576 --> 00:24:55,159 I mean, it's daring. 531 00:24:57,997 --> 00:24:59,622 - Uh, becca. - Yes? 532 00:24:59,665 --> 00:25:02,458 So you pivoted and unwrapped the prosciutto 533 00:25:02,460 --> 00:25:03,959 - And cooked the duck. - Yes. 534 00:25:03,961 --> 00:25:05,336 - You happy with the cook? - I am. 535 00:25:05,379 --> 00:25:07,213 Thank you. 536 00:25:11,093 --> 00:25:12,843 Some great dishes out there tonight. 537 00:25:12,845 --> 00:25:14,386 And there was a lot of high highlights. 538 00:25:14,430 --> 00:25:16,263 - And then some lowlights, you know? - Joe: For sure. 539 00:25:16,307 --> 00:25:19,433 - ( aarón laughs ) - good luck, you guys. 540 00:25:19,435 --> 00:25:23,979 - Take the wheel, jesus. - Right. Well done, all of you. 541 00:25:24,065 --> 00:25:28,275 Tonight, we'll be tasting the best dish from each generation. 542 00:25:28,319 --> 00:25:33,364 The winning home cook will earn themselves that amazing immunity pin 543 00:25:33,366 --> 00:25:37,201 And keep their entire generation safe from elimination. 544 00:25:37,203 --> 00:25:41,622 But if you're from one of those other three generations, 545 00:25:41,666 --> 00:25:45,251 Sadly, you may have just cooked for the very last time. 546 00:25:45,253 --> 00:25:49,797 Now, rebecka, please make your way down 547 00:25:49,840 --> 00:25:52,383 And hand that immunity pin over. 548 00:25:52,385 --> 00:25:54,093 - Thanks, my darling. - Of course. 549 00:25:54,136 --> 00:25:57,346 - Yeah, rebecka. - Go, boomers! 550 00:26:00,393 --> 00:26:04,853 The first dish we can't wait to taste comes from gen z. 551 00:26:04,897 --> 00:26:06,855 It's definitely restaurant-worthy. 552 00:26:06,857 --> 00:26:09,483 Please step forward... 553 00:26:09,527 --> 00:26:10,859 Becca. 554 00:26:10,903 --> 00:26:12,027 ( cheering ) 555 00:26:12,071 --> 00:26:14,238 Good job, becca! 556 00:26:14,240 --> 00:26:17,116 This was such a long, chaotic cook. 557 00:26:17,159 --> 00:26:18,993 I had to pivot so many times. 558 00:26:19,036 --> 00:26:20,369 And so I'm proud of what I did, 559 00:26:20,413 --> 00:26:22,371 And if my duck is cooked perfectly, 560 00:26:22,415 --> 00:26:24,999 I have a real shot at this immunity pin. 561 00:26:25,042 --> 00:26:27,376 Tell us the aged ingredients and describe the dish please, becca. 562 00:26:27,378 --> 00:26:31,755 I made a crispy-skinned dry-aged duck breast 563 00:26:31,799 --> 00:26:35,634 Topped with aged prosciutto, with cheesy mashed potatoes, 564 00:26:35,636 --> 00:26:38,762 Sautéed kale with toasted hazelnuts and walnuts, 565 00:26:38,806 --> 00:26:40,889 And a balsamic gastrique. 566 00:26:40,975 --> 00:26:42,308 It looks professionally plated. 567 00:26:42,310 --> 00:26:45,144 The duck needs to be a perfect medium rare or medium, 568 00:26:45,229 --> 00:26:47,104 Sliced pink, not too raw. 569 00:26:47,148 --> 00:26:48,230 Tricky, but it looks rendered properly. 570 00:26:48,274 --> 00:26:50,357 - Looks good. - Shall we? 571 00:26:55,281 --> 00:26:57,072 - Is that what you wanted? - Yeah. 572 00:27:02,121 --> 00:27:04,622 Duck is delicious. There's a melt-in-the-mouth moment. 573 00:27:04,665 --> 00:27:07,958 This thing's seasoned beautifully, it's crispy, and it just really is good. 574 00:27:07,960 --> 00:27:10,252 That gastrique reduces the richness and the fatty 575 00:27:10,296 --> 00:27:12,129 And the game that that duck delivers. 576 00:27:12,131 --> 00:27:13,881 - Good job. - Thank you. 577 00:27:13,966 --> 00:27:16,634 You chose to not put tons of salt on top of the duck, 578 00:27:16,636 --> 00:27:19,637 And that prosciutto once you crisp it up, seasons the duck. 579 00:27:19,680 --> 00:27:21,930 - You just-- you hit it on the mark. - Thank you. 580 00:27:21,932 --> 00:27:24,767 The interesting thing is if you wouldn't have presented this dish, 581 00:27:24,810 --> 00:27:28,103 I certainly would have attributed it to someone in gen x 582 00:27:28,147 --> 00:27:31,565 Or maybe a baby boomer because it's a very mature dish. 583 00:27:31,651 --> 00:27:34,068 Everything is seasoned well and in balance. 584 00:27:34,111 --> 00:27:36,028 - Brava. - Thank you. 585 00:27:36,072 --> 00:27:39,073 - All right. - Whoo! Good job, becca! 586 00:27:39,116 --> 00:27:42,910 - Cooking way beyond her years. - That's maturity. 587 00:27:42,953 --> 00:27:45,371 So, now it's time for the millennials. 588 00:27:45,373 --> 00:27:47,998 This dish had sophisticated techniques. 589 00:27:48,000 --> 00:27:51,335 Please come forward... 590 00:27:51,379 --> 00:27:53,337 Anna. 591 00:27:53,381 --> 00:27:55,839 Go, anna! 592 00:27:55,841 --> 00:27:57,966 Anna: I'm feeling very excited. 593 00:27:57,968 --> 00:27:59,968 I feel like I took some risks. 594 00:28:00,012 --> 00:28:05,099 I really hope I can get my generation the immunity pin and win the challenge. 595 00:28:05,142 --> 00:28:08,769 I made olive oil-poached dry-aged snapper 596 00:28:08,813 --> 00:28:13,065 With aged chorizo sauce and lemon-scented fregola. 597 00:28:13,067 --> 00:28:16,235 Anna, it's elegant. We said restaurant-quality and you've done that. 598 00:28:16,237 --> 00:28:19,780 You know, aged fish, it's tough to cook, 599 00:28:19,865 --> 00:28:21,365 And so its moisture's been extracted, 600 00:28:21,367 --> 00:28:24,368 And you've added moisture by poaching it in olive oil. 601 00:28:24,412 --> 00:28:27,454 That's what I love, so can't wait to dig in. 602 00:28:27,498 --> 00:28:28,956 Thank you. 603 00:28:28,999 --> 00:28:30,374 Aarón: Beautiful. 604 00:28:30,418 --> 00:28:32,167 Gordon: It's cooked, it's glistening. 605 00:28:36,966 --> 00:28:40,300 Listen, you nailed it. Just delicious. 606 00:28:40,344 --> 00:28:41,844 The garnish really lifts that fish up. 607 00:28:41,846 --> 00:28:43,303 - Great job. - Thank you. 608 00:28:43,347 --> 00:28:45,013 I think for me what the magic is, this sofrito, 609 00:28:45,099 --> 00:28:47,433 This little aged roasted red pepper sauce. 610 00:28:47,476 --> 00:28:50,310 - I just love that. Good job. - Thank you. 611 00:28:50,354 --> 00:28:53,856 It's so chef-y in so many ways, and quite frankly delicious. 612 00:28:53,899 --> 00:28:55,149 - Thank you so much. - Good job. 613 00:28:55,192 --> 00:28:57,025 - Really good job. - Yeah, anna! 614 00:28:57,069 --> 00:29:00,028 - Whoo! - Good job, anna! 615 00:29:01,115 --> 00:29:04,366 Okay, it's time for gen x. 616 00:29:04,368 --> 00:29:07,119 This cook didn't even seem fazed 617 00:29:07,121 --> 00:29:10,956 By the surprise addition of the stilton. 618 00:29:10,958 --> 00:29:13,876 Please come forward, kimberly. 619 00:29:13,878 --> 00:29:16,336 - Oh, my god. - Kimberly! 620 00:29:16,380 --> 00:29:19,131 Rebecka tried to pull a trick on me 621 00:29:19,133 --> 00:29:20,883 And give me a stinky cheese, 622 00:29:20,968 --> 00:29:23,552 But being gen x, I was creative. 623 00:29:23,637 --> 00:29:27,848 And I'm thinking, gen x, we're gonna take this all the way to the win. 624 00:29:27,892 --> 00:29:29,975 I made an aged duck breast 625 00:29:30,019 --> 00:29:33,645 Served with a stilton chive mashed potato 626 00:29:33,689 --> 00:29:37,316 With a blueberry orange sauce and a prosciutto chip. 627 00:29:37,359 --> 00:29:39,985 Kimberly, it looks good. I just love the cook on the duck. 628 00:29:40,029 --> 00:29:41,779 This looks delicious. Really good job. 629 00:29:41,781 --> 00:29:43,655 - Thank you. - Joe: Let's try it. 630 00:29:43,699 --> 00:29:46,992 So, what's this supposed to look like in the middle? 631 00:29:46,994 --> 00:29:48,368 It's supposed to be a medium rare. 632 00:29:48,412 --> 00:29:51,371 - Let's see how you did. - Oh, gosh. 633 00:29:51,373 --> 00:29:56,293 - Oh, not so bad! - Ooh. Very good job. 634 00:30:03,260 --> 00:30:05,135 Kimberly, you're a technically sound cook, 635 00:30:05,179 --> 00:30:06,845 And I think you respect the ingredients 636 00:30:06,889 --> 00:30:08,138 Like nobody else in this kitchen. 637 00:30:08,182 --> 00:30:09,431 You're potatoes are fantastic, 638 00:30:09,433 --> 00:30:11,975 And the duck is so beautifully cooked. 639 00:30:11,977 --> 00:30:13,301 - Good job. - Thank you. 640 00:30:13,303 --> 00:30:15,395 That marmalade was the highlight of the dish 641 00:30:15,397 --> 00:30:18,398 'cause it's super balanced, not too acidic, taste the fruit. 642 00:30:18,400 --> 00:30:20,734 - Thank you, thank you. - Kimberly, duck is delicious. 643 00:30:20,778 --> 00:30:23,362 I think the mash could have done with a bit more stilton in there. 644 00:30:23,364 --> 00:30:26,657 - Okay. - But it's accomplished cooking. Really good job. 645 00:30:26,659 --> 00:30:29,117 - Thank you so much. - Good job, good job. 646 00:30:29,161 --> 00:30:32,871 - Good job, kimberly! - Oh, my gosh, you guys. 647 00:30:32,915 --> 00:30:36,667 Our final dish, from the baby boomers, 648 00:30:36,710 --> 00:30:40,754 It looks like they had a perfectly cooked protein. 649 00:30:40,840 --> 00:30:43,048 Please make your way down... 650 00:30:56,272 --> 00:31:00,774 Our final top dish, from the baby boomers, 651 00:31:00,860 --> 00:31:03,986 Please make your way down... 652 00:31:04,029 --> 00:31:07,114 - Warren. Let's go. - My god. 653 00:31:07,116 --> 00:31:09,449 - Yeah, warren! - Yeah, warren! 654 00:31:09,493 --> 00:31:11,785 Okay. 655 00:31:11,829 --> 00:31:16,623 I am amazed. I'm like-- I'm having a senior moment. This can't be real. 656 00:31:16,667 --> 00:31:19,167 They think that I did a good job. That's amazing. 657 00:31:19,253 --> 00:31:21,879 I made an aged new york strip 658 00:31:21,881 --> 00:31:24,840 Served on top of a cauliflower purée 659 00:31:24,842 --> 00:31:26,800 With aged pecorino cheese, 660 00:31:26,844 --> 00:31:31,221 An arugula salad covered with aged balsamic vinaigrette. 661 00:31:31,265 --> 00:31:33,265 Um, look, the cook on the steak looks amazing. 662 00:31:33,267 --> 00:31:35,142 There's another aged ingredient on there, 663 00:31:35,185 --> 00:31:37,394 Which is that random boiled egg. 664 00:31:37,396 --> 00:31:40,230 - That's aged because it shows your age. - Yeah. 665 00:31:40,232 --> 00:31:42,858 Who else puts a boiled egg on a steak dish? 666 00:31:42,902 --> 00:31:45,068 - Where did that come from? - A flight attendant. 667 00:31:47,990 --> 00:31:51,116 Shall we? The seasoning on the rub on the steak? 668 00:31:51,160 --> 00:31:53,493 - Just salt and pepper. - Just salt and pepper. 669 00:31:58,667 --> 00:32:00,792 Warren, the new york strip is cooked beautifully. 670 00:32:00,836 --> 00:32:03,086 It's pink, it's caramelized, and the purée's delicious. 671 00:32:03,088 --> 00:32:05,964 When you have a purée like that, it doesn't need the butter on top. 672 00:32:05,966 --> 00:32:08,383 So just eliminate one. 673 00:32:08,385 --> 00:32:10,344 - But really good job. - Thank you, chef. 674 00:32:10,346 --> 00:32:12,304 Yeah, warren, this is old school in the best of ways. 675 00:32:12,348 --> 00:32:14,222 I think the aged ingredients 676 00:32:14,266 --> 00:32:17,643 Are actually the most prevalent flavor-wise 677 00:32:17,686 --> 00:32:20,228 Than any of the three standing behind you. 678 00:32:20,230 --> 00:32:23,065 - Thank you, chef. - Thank you, warren. 679 00:32:23,067 --> 00:32:25,859 - Go, boomer! - Great job. 680 00:32:25,903 --> 00:32:28,111 - Go, boomer! - Good job, good job. 681 00:32:28,155 --> 00:32:31,406 - Oh, my god. - Excuse us. 682 00:32:33,160 --> 00:32:35,827 - Four extraordinary dishes. - Aarón: Very mature cooking. 683 00:32:35,871 --> 00:32:37,329 - Yeah. - A real restaurant dish. 684 00:32:37,331 --> 00:32:40,749 - Yeah, it was, yeah. - Good luck, guys. 685 00:32:40,793 --> 00:32:43,710 - Confident, happy? - Yeah. 686 00:32:46,131 --> 00:32:48,256 Right, all four of you, really nice job. 687 00:32:48,300 --> 00:32:51,093 Definitely the highlights across your generations. 688 00:32:51,136 --> 00:32:53,971 But tonight's best dish goes to... 689 00:32:59,019 --> 00:33:01,019 - Anna. Congratulations. - Yes! 690 00:33:01,063 --> 00:33:03,063 Yeah, anna! 691 00:33:03,065 --> 00:33:05,691 - Yes! - Anna, yes! 692 00:33:05,734 --> 00:33:08,026 Becca, kimberly, and warren, return to your stations, please. 693 00:33:08,070 --> 00:33:13,031 - Good job, everyone. - Anna, we asked for restaurant quality. 694 00:33:13,075 --> 00:33:14,658 You delivered in abundance. 695 00:33:14,702 --> 00:33:19,955 And for that, anna, you win the amazing immunity pin. 696 00:33:19,999 --> 00:33:21,289 - Nice job, anna. - Really well done. 697 00:33:21,375 --> 00:33:23,208 - Thank you so much. - Amazing. 698 00:33:23,252 --> 00:33:28,255 I feel so good winning this challenge for my team. Millennials are safe. 699 00:33:28,298 --> 00:33:30,632 Please take them all and head up to the balcony. 700 00:33:30,634 --> 00:33:33,176 - Well done. Good job. - Let's go, millennials! 701 00:33:33,220 --> 00:33:35,262 I took some risks, it paid off, 702 00:33:35,264 --> 00:33:38,348 So it just feels so great to be on that balcony 703 00:33:38,392 --> 00:33:41,176 And be safe from elimination, and just finally relax. 704 00:33:41,186 --> 00:33:46,064 Okay, now we're gonna taste the worst three dishes 705 00:33:46,108 --> 00:33:48,108 From the remaining generations. 706 00:33:48,152 --> 00:33:52,946 The first dish comes from gen z. 707 00:33:52,990 --> 00:33:55,323 It looked like a dish we'd see on tiktok, 708 00:33:55,325 --> 00:34:00,162 But unfortunately it tasted like one, too. 709 00:34:00,247 --> 00:34:02,539 Please step forward... 710 00:34:02,583 --> 00:34:04,958 Fatima. 711 00:34:05,002 --> 00:34:08,336 - Oh. - It's all right, fatima. 712 00:34:08,380 --> 00:34:12,299 It does not feel good being bottom three, 713 00:34:12,301 --> 00:34:15,010 And I'm really praying that the judges like my food 714 00:34:15,095 --> 00:34:16,762 'cause this is something that I've made before 715 00:34:16,805 --> 00:34:20,015 And I personally like it, so I hope that they give it a chance. 716 00:34:20,059 --> 00:34:24,227 So I made aged salmon kimchi fish balls 717 00:34:24,229 --> 00:34:28,023 With spaghetti and miso buttered asparagus. 718 00:34:28,108 --> 00:34:30,358 Fatima, unfortunately it doesn't look very appetizing. 719 00:34:30,402 --> 00:34:32,360 Okay, you've got one of the best cuts of salmon, 720 00:34:32,362 --> 00:34:35,530 And I don't think you've done it justice. Shall we? 721 00:34:43,499 --> 00:34:45,665 Fatima, the spaghetti's cooked nicely, 722 00:34:45,667 --> 00:34:48,835 The seasoning on the actual salmon is good, but it just doesn't work. 723 00:34:48,921 --> 00:34:51,880 Yeah, but I have to tell you one thing that I appreciate. 724 00:34:51,965 --> 00:34:54,633 You were able to have this salmon still moist, 725 00:34:54,635 --> 00:34:58,386 And I think that right there is the saving grace on this dish. 726 00:34:58,388 --> 00:35:00,764 I think you're problem here is, like, as opposed to anna, 727 00:35:00,766 --> 00:35:03,308 You have to have certain instincts when you approach ingredients. 728 00:35:03,352 --> 00:35:05,644 And an aged salmon is not something 729 00:35:05,687 --> 00:35:07,062 You're gonna grind up and make something, 730 00:35:07,064 --> 00:35:09,314 Because everything is intensified. 731 00:35:09,399 --> 00:35:11,399 And the problem in here, there's so many flavors, 732 00:35:11,443 --> 00:35:13,777 It's just like mass confusion. 733 00:35:13,821 --> 00:35:15,278 - Thank you, fatima. - Thank you. 734 00:35:15,364 --> 00:35:18,323 Kamay: All right, fatima. 735 00:35:20,452 --> 00:35:23,370 Head up, girl. 736 00:35:23,372 --> 00:35:29,376 Okay, the second home cook in the bottom is from gen x. 737 00:35:29,378 --> 00:35:33,463 This cooked seemed a little bit stunned by the stilton. 738 00:35:33,507 --> 00:35:34,923 Please come forward... 739 00:35:34,925 --> 00:35:37,968 - Sunshine. - All right, girl. 740 00:35:38,011 --> 00:35:41,138 You got this, girl. Come on, sunshine. 741 00:35:41,181 --> 00:35:44,057 Sunshine: I went from one of the best dishes last week 742 00:35:44,101 --> 00:35:45,851 To one of the worst this week. 743 00:35:45,894 --> 00:35:50,105 If I could have a "star trek" moment just to beam me up, 744 00:35:50,107 --> 00:35:51,273 This would be the time. 745 00:35:51,316 --> 00:35:53,817 I will be so devastated 746 00:35:53,861 --> 00:35:55,569 If this dish sends me home. 747 00:35:55,612 --> 00:35:58,822 I made a dry-aged ribeye 748 00:35:58,866 --> 00:36:02,117 With a mushroom pecorino gratin 749 00:36:02,161 --> 00:36:05,662 And pan-seared brussels sprouts with aged pancetta. 750 00:36:05,664 --> 00:36:08,915 Remind us how you incorporated that stilton 751 00:36:08,959 --> 00:36:10,333 That rebecka handed out earlier. 752 00:36:10,377 --> 00:36:12,335 I just did a compound butter. 753 00:36:12,379 --> 00:36:14,296 I look at this dish, it just reminds me 754 00:36:14,381 --> 00:36:17,507 Of a really middle of the road steakhouse. 755 00:36:17,509 --> 00:36:19,634 - Yes. - And I'm sorry. And that's a shame, 756 00:36:19,636 --> 00:36:21,761 'cause I know you can cook better than this. 757 00:36:21,763 --> 00:36:23,972 - Let's taste it. - Yeah. 758 00:36:25,475 --> 00:36:27,225 Gordon: Sunshine, with 20 minutes to go, 759 00:36:27,269 --> 00:36:29,102 You hadn't even gotten your steak on. 760 00:36:29,104 --> 00:36:31,646 The ribeye, it's packed with fat, right? 761 00:36:31,690 --> 00:36:37,027 It needs to be rendered, yeah? Let's hope it's not undercooked. 762 00:36:50,000 --> 00:36:52,542 Sunshine, the ribeye, it's packed with fat, right? 763 00:36:52,628 --> 00:36:57,214 It needs to be rendered. Let's hope it's not undercooked. 764 00:36:57,257 --> 00:37:00,258 Unfortunately, that's way too raw. 765 00:37:00,302 --> 00:37:02,594 - Yes. - And the white fat inside, 766 00:37:02,638 --> 00:37:07,015 Nothing has got in there, so that's a shame. 767 00:37:16,109 --> 00:37:17,817 Aarón: Sunshine, whatever happened in that oven 768 00:37:17,819 --> 00:37:19,653 Rendered this whole gratin-- 769 00:37:19,696 --> 00:37:22,906 - Like, it tastes like butane. - Understood. 770 00:37:22,991 --> 00:37:24,950 And the stilton butter's delicious, actually, 771 00:37:24,993 --> 00:37:26,368 And that's the best thing on this plate. 772 00:37:26,370 --> 00:37:29,287 - Heard. - It's all much too heavy. 773 00:37:29,331 --> 00:37:31,122 You have basically undercooked potatoes, 774 00:37:31,166 --> 00:37:33,291 And so lot of problems with this dish. 775 00:37:33,335 --> 00:37:36,044 The seasoning on the sprouts is delicious, 776 00:37:36,088 --> 00:37:37,212 And then comes the clash. 777 00:37:37,256 --> 00:37:40,590 You get the super rich fatty potatoes 778 00:37:40,634 --> 00:37:42,050 With the undercooked ribeye. 779 00:37:42,094 --> 00:37:45,887 Sunshine, tonight's forecast, there's a storm brewing. 780 00:37:45,931 --> 00:37:48,223 - Thank you. - Thank you. 781 00:37:48,267 --> 00:37:50,558 - All right, sunshine. - Such a shame. 782 00:37:50,602 --> 00:37:52,143 Head up, sunshine. 783 00:37:53,563 --> 00:37:55,105 ( no audible dialogue ) 784 00:37:55,148 --> 00:37:57,148 All right, so the final dish from the baby boomers 785 00:37:57,192 --> 00:37:59,150 Sadly lacked harmony. 786 00:37:59,194 --> 00:38:02,779 Please come forward... 787 00:38:02,864 --> 00:38:05,156 Christopher. 788 00:38:05,200 --> 00:38:07,117 - What? - Go, chris. 789 00:38:07,160 --> 00:38:08,410 Love you, chris. 790 00:38:12,791 --> 00:38:16,960 I've made a steamed aged snapper with an aged kimchi purée, 791 00:38:17,004 --> 00:38:18,920 And then miso broth. 792 00:38:18,922 --> 00:38:20,088 I mean, quite frankly, this looks like 793 00:38:20,132 --> 00:38:22,257 It was plated at a buffet line. 794 00:38:22,259 --> 00:38:23,967 It just looks so unappealing. 795 00:38:24,011 --> 00:38:26,386 The purée is sopping up all the miso broth, 796 00:38:26,430 --> 00:38:30,098 And it's all kind of just deconstructing as we're watching it. 797 00:38:30,100 --> 00:38:33,226 Shall we? What are the aromatics in there? 798 00:38:33,270 --> 00:38:37,564 Christopher: Ginger, scallions, garlic, and the sesame oil. 799 00:38:41,153 --> 00:38:43,528 Gordon: Beautiful. 800 00:38:47,868 --> 00:38:50,035 The actual fish is cooked beautifully. 801 00:38:50,037 --> 00:38:51,995 What lets this dish down is the purée. 802 00:38:51,997 --> 00:38:53,330 It doesn't suit the dish. 803 00:38:53,415 --> 00:38:54,998 I love the idea of that miso broth, 804 00:38:55,000 --> 00:38:56,374 And some pickling of that daikon on top 805 00:38:56,376 --> 00:38:58,960 - Would have been absolutely fine. - Yes. 806 00:38:58,962 --> 00:39:00,253 Aarón: The fish is actually moist. 807 00:39:00,255 --> 00:39:02,255 It's just this daikon purée 808 00:39:02,257 --> 00:39:06,009 Is marring all the beautiful work you've done. 809 00:39:06,053 --> 00:39:07,302 - Thank you, christopher. - Joe: Thank you. 810 00:39:07,387 --> 00:39:08,970 - You know what I mean? - Good job, chris. 811 00:39:09,014 --> 00:39:10,930 It's frustrating, that's the way to say it. 812 00:39:10,932 --> 00:39:13,099 'cause you know it has the potential. 813 00:39:17,814 --> 00:39:19,272 Fatima, sunshine, and christopher, 814 00:39:19,316 --> 00:39:23,193 We have a very tough decision to make. Please excuse us. 815 00:39:24,988 --> 00:39:26,863 I messed up every part of my dish, 816 00:39:26,865 --> 00:39:28,573 So I'm most likely gonna go home. 817 00:39:28,575 --> 00:39:30,325 Well, hopefully I saved you. 818 00:39:32,788 --> 00:39:36,623 - Um, fatima? - Joe: It was all the wrong things going on. 819 00:39:36,666 --> 00:39:39,250 But the salmon cake was actually moist, had good seasoning. 820 00:39:39,294 --> 00:39:41,961 Yeah, but just a big misuse 821 00:39:41,963 --> 00:39:45,632 - Of a beautiful aged dry salmon, right? - Yep. 822 00:39:45,675 --> 00:39:49,219 Um, sunshine, that whole dish just lacked balance. 823 00:39:49,262 --> 00:39:51,429 - Yeah. - The steak was undercooked. 824 00:39:51,473 --> 00:39:53,098 The potatoes were full of grease. 825 00:39:53,141 --> 00:39:55,475 And then the seasoning on the sprouts was good. 826 00:39:55,477 --> 00:39:58,561 - Yeah. - Christopher was halfway there. 827 00:39:58,563 --> 00:40:00,313 - That fish was deliciously cooked. - Yeah. 828 00:40:00,357 --> 00:40:02,440 - That miso broth, such a shame. - Yeah. 829 00:40:11,326 --> 00:40:14,661 Fatima, sunshine, and christopher, 830 00:40:14,704 --> 00:40:19,124 After discussing all three of your dishes at length, 831 00:40:19,126 --> 00:40:23,586 The home cook leaving "masterchef" tonight is... 832 00:40:28,593 --> 00:40:30,593 Sunshine. 833 00:40:30,595 --> 00:40:32,137 ( groaning ) 834 00:40:32,180 --> 00:40:34,848 Fatima, christopher, say good-bye to sunshine 835 00:40:34,850 --> 00:40:38,143 And head back to your stations please. 836 00:40:38,145 --> 00:40:41,813 Oh, sunshine, I'm shocked. 837 00:40:41,815 --> 00:40:45,567 I loved what you stood for coming into this competition. 838 00:40:45,652 --> 00:40:47,569 And if there's one thing we will remember you for 839 00:40:47,654 --> 00:40:50,321 - It's the spirit, the positivity. - Thank you. 840 00:40:50,365 --> 00:40:51,865 Promise me you're gonna continue cooking. 841 00:40:51,908 --> 00:40:53,783 - Absolutely. - Good. 842 00:40:53,827 --> 00:40:57,203 Please place your apron on top of your bench and make your way out. 843 00:40:57,247 --> 00:41:00,081 - Thank you, sunshine. - We love you, sunshine. 844 00:41:00,083 --> 00:41:02,292 We love you, sunshine! 845 00:41:03,295 --> 00:41:05,295 I second-guessed myself tonight. 846 00:41:05,380 --> 00:41:08,131 I had a curveball thrown, I hesitated, 847 00:41:08,133 --> 00:41:12,093 And that's not what it takes to stay here. 848 00:41:12,137 --> 00:41:14,888 - Love you, girl. - It's a ton of pressure. 849 00:41:14,973 --> 00:41:17,807 You have no idea until you're here 850 00:41:17,851 --> 00:41:20,101 Exactly how difficult this road is. 851 00:41:20,145 --> 00:41:23,021 So I am proud of myself. I made it to "masterchef." 852 00:41:23,106 --> 00:41:26,024 That's an accomplishment on its own. 853 00:41:26,067 --> 00:41:28,234 Gordon: Next time on "masterchef: Generations," 854 00:41:28,236 --> 00:41:30,528 We're kicking the competition up a notch. 855 00:41:30,530 --> 00:41:32,030 All: Oh! 856 00:41:32,115 --> 00:41:36,117 You'll have to cook 101 portions for the lafc. 857 00:41:36,161 --> 00:41:38,786 You, anna, have a giant advantage. 858 00:41:38,788 --> 00:41:42,499 You will decide which generations will be teaming up together. 859 00:41:42,501 --> 00:41:46,419 - Oh, that gonna be a challenge. - The players are arriving! 860 00:41:46,505 --> 00:41:48,171 - Needs to be much lower temperature. - Not a good idea. 861 00:41:48,256 --> 00:41:49,881 - Rebecka! - Holy ( bleep ). 862 00:41:49,925 --> 00:41:51,299 But will anna's dream team become a nightmare? 863 00:41:51,384 --> 00:41:54,093 Millennials think they know everything. 864 00:41:54,095 --> 00:41:56,262 - It's raw. - Or will a grave mistake... 865 00:41:56,306 --> 00:41:57,972 - Blue team! - ...Undo team blue? 866 00:41:57,974 --> 00:41:59,724 That's gross. 867 00:41:59,768 --> 00:42:01,226 ( bleep )