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  • Previously on MasterChef...

  • The home cooks faced one of the wildest challenges

  • in MasterChef history...

  • There was lamb over here, lamb over there--baa-aaa!

  • As those who won an apron,

  • had to fight to keep them.

  • I want to hold on to this apron so bad.

  • You have to put them out of their misery.

  • Wwhen the judges thinned out the herd...

  • We've seen enough. Time to go home.

  • Only the strongest survived.

  • - Congratulations. - Yeah!

  • - Jonny. - It's Bri.

  • You've made it to the MasterChef kitchen.

  • Now, the best home cooks in America

  • take their place in the MasterChef kitchen.

  • Oh, my goodness, this is our home now.

  • This is the kitchen of your dreams.

  • And it isn't long before sparks begin to fly.

  • You underestimated the wrong person.

  • Keep cooking. Shut your mouth.

  • - She hates me. - She hates you?

  • Who will be the first eliminated?

  • If that's the best you can do, I'll put you out of your misery.

  • It all happens right now on...

  • Ecch! This is a waste of time.

  • MasterChef.

  • Thousands of cooks have already been eliminated,

  • and only these competitors remain in the battle

  • to become America's next MasterChef.

  • Now, it's time for these top home cooks to take their place

  • in the MasterChef kitchen.

  • So I'm the first to walk through and all I can see is

  • the beautiful kitchen.

  • I'm thinking, "oh, my goodness,

  • this is our home now."

  • The first thing I noticed was the wine room.

  • I just wanted to lock myself in there

  • for, like, a couple hours.

  • I'm looking at the equipment room.

  • Man, they got top-notch mixers, pressure cookers.

  • They got top-notch everything.

  • I want to become a great chef, and the only way I can do that

  • is by being here in the MasterChef kitchen.

  • I see a restaurant.

  • It looks like there's a nice plushed-out V.I.P. section.

  • 'cause, you know, I'm V.I.P. type of girl,

  • so I'm familiar with those type of areas.

  • Let's go.

  • The MasterChef kitchen is insane.

  • It's just so picturesque.

  • The judges are standing there, you can see the side rooms,

  • and anything and everything you could ever think of--

  • It takes your breath away.

  • Welcome.

  • This is the kitchen of your dreams.

  • All you need to do now

  • is to beat every other home cook

  • in here, and one of you will win

  • $1/4 million.

  • And most importantly, you will walk away

  • with a title that cannot be bought,

  • can never be taken away.

  • It's yours forever,

  • to become America's next MasterChef.

  • And to find out who that is,

  • you need to start cooking.

  • Please, go to your stations.

  • It's time to find out who has what it takes,

  • and who just can't cut it in the MasterChef kitchen.

  • Are you ready? Because it's time

  • for your first mystery box challenge.

  • You'll each have to prepare,

  • cook, and present one amazing dish

  • using only the ingredients hidden under those boxes.

  • With every mystery box challenge, you'll have the use

  • of a staple pantry box to help you make one stunning dish.

  • The person with the best dish will get a huge advantage

  • in the next stage of the competition.

  • We will be watching your every move.

  • There's no faking it in here,

  • Nowhere to hide.

  • On the count of three, you'll lift those boxes.

  • One, two, three.

  • Lift.

  • Oh, [bleep].

  • Bacon!

  • Simply amazing.

  • I'm going up, and I thought this was a joke.

  • I was hoping for a big nice fish, some steak.

  • What do I have to do with this?

  • One tomato, some amazing bacon,

  • handful of chocolate,

  • and the most incredible single potato.

  • You need to prove to us

  • that you can work with the basics

  • before you move on to greater things.

  • As soon as I lifted up the box, I thought to myself, "like,

  • this is so easy and so difficult at the same time."

  • Your 60 minutes...Starts...

  • Now.

  • Where are the measuring cups?

  • - Exciting. - It's great.

  • You know they all feel the heat right now.

  • they want to make a good impression, first mystery box.

  • They know that we're expecting a lot.

  • So, Gordon, what would your strategy be?

  • I would take the bacon, the potato, and the tomato

  • and do a stunning chowder, and then finish it

  • with a really nice basil-infused oil.

  • - Which ingridienat is the devil in the box? - Definitely the chocolate.

  • The devil in the box is the ingredient

  • these contestants should steer clear from.

  • Today, I'm going to be making a seasoned potato puree.

  • I'm gonna sun dry some tomatoes.

  • I'm gonna do a riff on a mole sauce

  • as well as a spicy bacon sauce.

  • I want to show the competition to watch out for me,

  • so this is the perfect opportunity to do it right away.

  • Hit 'em hard and hit 'em fast.

  • I'm making a potato and bacon frittata.

  • I feel like I got this in the bag.

  • I'm hearing a lot of people making

  • really plain-sounding breakfasts,

  • and I'm doing mine just a little bit bigger.

  • I figured out my other sauce just a moment ago,

  • so I think that'll be pretty killer,

  • when I get that on the plate.

  • Mm. Tasty.

  • Get creative. Halfway, guys, let's go.

  • Right, Jonny, how you doing? What are you making?

  • - Tomato and egg potato cake. - Ugh, what's in there?

  • Chocolate mashed potatoes.

  • Just trying to be creative

  • - something different. - Creative or stupid?

  • I've never, ever seen chocolate and potato together.

  • I'm trying to present it in a different way.

  • - Savannah. - Hi.

  • Walk me through what you have.

  • I'm making a spanish tortilla de patatas

  • with a bacon-tomato marmalade.

  • It's simple. Do you think it's creative enough to win this?

  • Well, I think it's gonna look beautiful and,

  • you know, I want the competitors to feel like

  • I'm someone to watch out for.

  • - All right, Howard. - Hello, Gordon. - How you doing?

  • So you're melting the chocolate directly in the pan,

  • - coating it in bacon? - Yes, I am.

  • And baking a little bit of potatoes,

  • and seeing if it works out.

  • Holy crap. What's the dish?

  • I haven't figured it out yet.

  • I'm working as I go, and, hopefully,

  • it will all come together.

  • I'm gonna do a lemon tart with a bacon ganache

  • and then do a whipped cream on top with vanilla.

  • Everyone's competition here for me,

  • but Kathy and Krissi are the biggest talkers here.

  • They don't know what they're doing,

  • and they should just go home.

  • - Hello, Krissi. What have you got for us? - Hello, boys.

  • - I made a frittata. - It's pretty simple.

  • I make this for my kid all the time--he loves it.

  • - You have a big personality. - I do.

  • How does that come across with your

  • fellow contestants in the kitchen?

  • Do you think some people like you and some people hate you?

  • Oh, Howard, Natasha, they hate me.

  • - Are they afraid of you? - I think so.

  • Start visualizing that dish.

  • Think of your presentation. Come on.

  • I'm making a potato hash with a poached egg over the top

  • with a little bit of gremolata on the side.

  • Trying to make sure I get it all done in time.

  • Just over five minutes to go.

  • Time is what's kilLynng me right now.

  • Start thinking of plating, finishing your dishes,

  • and making something incredible out of that mystery box.

  • Some amazing stuff out there.

  • Yeah, some tasty, tasty dishes.

  • Natasha's tart, though, you should see the pastry!

  • - I mean, beautiful. - Yeah.

  • Bethy, she's already made gnocchi and bread.

  • Wow. On the other hand, I am seeing

  • - some disastrous combinations. - Really?

  • - A chocolate mash. - Right.

  • Chocolate-coated bacon. Trust me, that is not the way

  • to get yourself noticed in this competition.

  • - 60 seconds to go. - Finishing touches, guys.

  • This challenge can be won or lost in the last 30 seconds.

  • Presentation is key.

  • Ten, nine, eight, seven, six,

  • Five, four, three, two, one...

  • and stop.

  • Let's go. Move.

  • Five, four, three, two, one,

  • and stop.

  • Well done.

  • In this year's first challenge

  • in the MasterChef kitchen, our home cooks were given

  • the most basic mystery box ever to create one stunning dish.

  • After observing and sampLynng throughout the challenge,

  • the judges now take one final look

  • to identify three standout dishes.

  • There are three dishes that looked amazing,

  • tasted incredible, but really stood out.

  • One of these three cooks will be the winner,

  • and that comes with an amazing advantage

  • in the next stage of the competition.

  • The first dish that we would like

  • to look at again...

  • That dish belongs to...

  • Bime. Great job.

  • Yes! Whoo!

  • That bell has rung, and I'm coming at you,

  • and you better have your guard up, because if not, pbbbt,

  • I'm knocking out the competition.

  • Explain the dish, please.

  • A poached egg over potato hash

  • with a tomato and basil salsa with a gremolata on the side.

  • So the secret of this is to slice through the egg,

  • - and you wenriching the potatoes? - Yes.

  • Let's just see if you poached the egg perfectly.

  • Wow, I mean that is absolutely sublime.

  • The dish has got finesse. It's seasoned beautifully.

  • - Great start. - Thank you, chef.

  • Well done. Thank you.

  • There's acidity, there's sweetness

  • from the caramelization on the potato,

  • the smokiness with the bacon... I'm very excited.

  • Thank you, chef.

  • You know, this dish smells a little bit like a fake to me.

  • You're a boxing coach from Eastern Massachusetts?

  • Where did you experience food like this before?

  • - I haven't. - You saw it in a book?

  • Where'd you come up with this?

  • Truthfully, yeah, I go through books,

  • and I just look at pictures and get ideas for plating.

  • Does this represent you on a plate,

  • or are you trying to deceive us?

  • It represents where I want to be as a chef.

  • - Where you heading looks good. - Thank you, chef.

  • I just hope, now that you throw up a big flare like this,

  • that you can walk the walk.

  • - Well done. - Thank you.

  • - Well done. Great start. - Thank you, chef.

  • All right, the second person that made it

  • into the top three,

  • they cooked a delicious, scrumptious dessert.

  • It looked like any dessert that you'd find in our restaurants.

  • That dish belongs to...

  • Natasha.

  • Well done.

  • Of course I'm proud of myself. I'm not here to just

  • look pretty on camera and chop some basil.

  • Like, I'm here to be better than everyone.

  • Hi. How are you?

  • I'm awesome.

  • At some point, maybe I'll go up to her and say,

  • "look, I know we have our differences, but good job."

  • But I probably won't because I can't stand her.

  • Tell me exactly what's in it.

  • A lemon curd pie tart with a chocolate ganache

  • incorporated with bacon fat, with a meringue.

  • A lot of finesse. Great flavors.

  • - Good job. - Thank you.

  • The technical ability of rendering the bacon fat,

  • putting that together with the cocoa fat

  • and not allowing it to break is actually quite rare,

  • let me tell you.

  • It's layer upon layer upon layer,

  • which is the sign of a great technician.

  • I can't wait to see what you've got in the next rounds.

  • This dish you could buy at a patisserie in Paris,

  • or at a three-star restaurant in New York.

  • I'm thinking, what is the message to us?

  • You're saying, "well, I'm Natasha.

  • I'm serious. I'm here to win."

  • And turn around--you know what you're saying

  • to the rest of them?

  • "Kiss my ass."

  • Okay, the third dish was seasoned to perfection.

  • Three people made frittatas,

  • but this one frittata was as good as my mother's.

  • And that dish belonged to...

  • - Krissi. - Damn it!

  • Come on up.

  • I am shocked to hear that Krissi's name was called.

  • Anyone can do a frittata.

  • Explain the dish, please.

  • It's a bacon-potato frittata

  • and a tomato basil salad.

  • It's--it's delicious.

  • Here's the thing, you know, a couple dollars of ingredients

  • turned into something magical, done with absolute honesty,

  • because that's what it is on that plate.

  • You're one to watch, let me tell you.

  • - Great job. - Thank you.

  • At times, in a competition like this,

  • we don't always get full-flavored seasoning

  • because people are afraid.

  • You come out of the box with that type

  • of aggressive seasoning and flavors,

  • it's telLynng me that you're a confident cook,

  • and you're gonna cook us food that we're gonna want to eat.

  • - Good job. - Thank you.

  • - Its tough this one. - Yeah.

  • Three stunning dishes.

  • Bime's finesse...

  • This top three don't mean nothing.

  • The only thing that means something to me

  • is winning the challenge.

  • The technical ability, in my mind, is Natasha.

  • I just basically know that I've already got it.

  • I have a smirk on my face.

  • I'm already ready to walk up to that podium.

  • Krissi's food was extremely yummy.

  • Don't get me wrong, I definitely want the advantage,

  • but I definitely want to beat Natasha.

  • Three amazing dishes,

  • but only one can be the winner.

  • The most outstanding dish today in your first

  • mystery box challenge--

  • Congratulations goes to...

  • Three amazing dishes, but only one can be the winner.

  • The most outstanding dish today in your first

  • Mystery box challenge--

  • The cook that, right now,

  • Is the cook to beat--

  • Congratulations goes to...

  • - Well done, Natasha. Great job. - Whoo!

  • Really good job.

  • I'm excited and I'm happy.

  • I'm winning, so these people need to watch out.

  • Amazing.

  • Let her have her moment,

  • because I don't think it's gonna last very long.

  • For winning today's mystery box, you get to come into

  • The MasterChef pantry and find out your huge advantage.

  • - Are you ready? - Yes, sir.

  • Let's go. Well done.

  • That's the last person I thought it would be.

  • Yeah.

  • As the winner of the mystery box challenge,

  • Natasha is the first home cook to enter the MasterChef pantry.

  • Here, she is in control of the first elimination test.

  • Walking into the pantry, I'm astonished.

  • There's pretty much everything and anything you need.

  • Oh, my gosh.

  • Natasha now gets to choose the style of food

  • or the dish that everyone must cook.

  • The one thing she can't control is the theme of the challenge.

  • That is in the hands of the judges.

  • Welcome to the most amazing MasterChef pantry.

  • This is the place where one home cook

  • gets the chance to be in control of everybody else's destiny.

  • Make the right decisions in here,

  • and you could be sending your toughest competitors home.

  • Now, in the mystery box challenge,

  • We gave you the most basic of ingredients.

  • but a true MasterChef knows how to handle

  • the most refined ingredients.

  • Natasha, are you ready to see

  • what you have to choose from?

  • I'm absolutely ready.

  • This staple of european cuisine--

  • One of the finest seafood ingredients that money can buy.

  • Langoustine.

  • At an upscale restaurant,

  • you could pay upwards of $50 for a dish of langoustines.

  • Even more.

  • How about another protein

  • that's always on the menu

  • at the world's finest restaurants?

  • The first-cut veal chop.

  • This is a chef's dream.

  • But, Natasha, I think I've got something under here

  • Even more high-end and beautiful than those two.

  • It's unique.

  • It's so special it's only allowed to be produced

  • by five farms in the entire world.

  • - Wow. - In the hands

  • of the wrong cook out there,

  • this could be a disaster.

  • You have the most amazing... Stunning,

  • Stilton blue cheese.

  • This amount is worth about $1,000.

  • - Wow. - So, Natasha,

  • are you confident that you would be able to cook

  • something amazing with one of these ingredients?

  • Not all of them, no.

  • Well, fortunately, for you, you do not have to.

  • You will not be cooking in this elimination challenge.

  • Wow. Wow!

  • So now you get to pick which ingredient

  • all of your fellow competitors will be cooking with.

  • - Okay. - Who do you want to send home?

  • Krissi.

  • Is she competition?

  • She is. She is competition, definitely.

  • She knows food. She's definitely a threat.

  • In my mind I'm running,

  • "what is gonna get her out of this competition?

  • What is gonna be her failure point?"

  • Which of these ingredients do you choose

  • for your fellow competitors?

  • I choose...

  • Up you go, Natasha.

  • Make yourself comfortable.

  • That's right, everybody, because Natasha won

  • the mystery box challenge,

  • she is safe from elimination tonight.

  • Natasha's second advantage

  • was picking which ingredient

  • all of you will be cooking with today.

  • but she has a third advantage that even she doesn't know yet.

  • Natasha, you now get to choose

  • one more person to join you up there in the gallery...

  • Oh...Wow.

  • ...and be safe from elimination.

  • If Natasha was smart,

  • she'd pick somebody really weak

  • that she knows she can knock out later,

  • and leave the strongest contenders on the ground.

  • She's not gonna pick me.

  • I don't feel she's gonna choose me,

  • because she knows I'm a competitor.

  • She won't be choosing Jessie. She will not be choosing Lynn.

  • She wants to put us on the floor

  • to see if we can burn ourselves down.

  • Who is gonna be joining you and safe from elimination today?

  • I'm gonna...

  • I'm gonna pick Savannah.

  • Wow. Savannah, you look surprised.

  • Yeah, I'm surprised, but I'm very happy, thank you.

  • You're now safe from elimination.

  • I chose Savannah because, in a competition to come,

  • I'll be able to take her out.

  • We started out today with basic ingredients,

  • and now, we are going to challenge you

  • with ingredients that are much harder to work with.

  • Natasha chose the most amazing,

  • stunning, beautiful...

  • Langoustine.

  • And for at least one of you,

  • This langoustine will be your undoing.

  • I don't know what it is. I've never seen it.

  • I don't even know what he said at first.

  • I was like, "what? A lou? A who?"

  • I'm, like, overjoyed.

  • I've had langoustine a couple of times.

  • It's delicate. It's easy to overcook.

  • You know, I'm looking around at everyone, like, staring at it,

  • like, "oh, it's a giant shrimp."

  • And I'm just, like...

  • You're all gonna [bleep] this up.

  • When this challenge is over, at least one of you

  • will be leaving the competition for good.

  • 60 minutes starts...

  • Now.

  • Come on, hurry up, hurry up, hurry up.

  • As Natasha and Savannah enjoy

  • the safety of the MasterChef lounge,

  • the remaining home cooks must now choose the ingredients

  • to make one stunning langoustine dish.

  • Go, go, go.

  • At the end of this challenge,

  • at least one home cook will be sent home.

  • I'm sorry.

  • I spent three years in the army, and all we would do is

  • talk about what we were gonna do when we got home.

  • And what I want to do is try to win this competition.

  • Jordan, you got enough in there?

  • Right now, we're testing them

  • like we've never tested these contestants before.

  • Day one in the kitchen, we've gone from a humble potato

  • to one of the most luxurious items anywhere.

  • - Right. - Well, someone has to be able to show us the range,

  • from simple to super complex.

  • This is wrought with difficulty

  • because you can overcook it.

  • And once you overcook it, it's inedible.

  • Hey, Luca, what do you got?

  • I'm making, ah, fettuccine with saffron and langoustine,

  • which I cooked with some brandy, white wine,

  • cherry tomatoes, garlic.

  • So another pasta from you.

  • Is that all we're gonna get is Italian food?

  • Last time it was frittata.

  • Frittata, which is Italian. Absolutely.

  • Pasta is Italian.

  • Who's going home with the langoustine today?

  • I heard Malcolm, that he was a little bit scared.

  • I am making a langoustine mac and cheese.

  • He's a little scary looking,

  • but I know the flavor's gonna be there.

  • I make lobster mac and cheese all the time.

  • As long as I can nail this langoustine, I should be fine.

  • All right, Howard, on a scale of one to ten,

  • - how confident are you? - I'm about a nine.

  • Wow, I like that. What are you doing?

  • I poached the shellfish,

  • and I made a fruit champagne vinaigrette.

  • - Strawberries in there as well? - I did, yes.

  • When was the last time you saw strawberries and langoustine?

  • I never have. somebody's going home.

  • - Definitely not be me. - Who is it?

  • I think it's gonna be mac and cheese girl over here.

  • - Mac and cheese girl? - Yeah, definitely.

  • I don't think mac and cheese and shellfish

  • would go well together at all.

  • But strawberries definitely go with it.

  • I honestly have never instantly hated someone so much,

  • and he's just an epic fail at cooking.

  • I can't wait until you go home, Howard.

  • Let's go. Start thinking execution,

  • presentation.

  • At the end of this first elimination challenge,

  • at least one home cook will leave the MasterChef kitchen.

  • Come on, come on.

  • Today, I'm gonna be making kind of a deconstructed chowder

  • with langoustine, and I'm gonna throw some fruit in there

  • for a nice balance of acid.

  • And the cream sauce's base is gonna be basil

  • and some vanilla bean.

  • I gotta reestablish myself here in this competition.

  • - Kathy? - Yeah.

  • Yeah, she poached it, and now she's putting it in a stew.

  • They're gonna be so tough.

  • Watch out for the underdog, boo.

  • You underestimated the wrong person.

  • Well, that's why I'm up here and you're down there.

  • It's all good, though. whoo-ee!

  • The next time I'll be up there, and your ass will be down here.

  • It's getting spicy over here.

  • It's all good. I ain't afraid of her.

  • You should probably keep cooking and shut your mouth.

  • 20 minutes to go. Start making sure

  • your langoustines are the hero.

  • - Sasha... - Yes, chef.

  • - What's going on? - Well, honey,

  • I'm gonna keep this southern and traditional

  • with some cheese grits.

  • Cheese grits with langoustines?

  • Yes, honey. You ain't never had lobster and grits before?

  • Langoustine is very, very delicate.

  • You sure you want to put cheese on it?

  • It's gonna work out. Trust me, darLynng.

  • I'm so sorry.

  • All right, Jessie, what are you doing?

  • I'm doing the tails right now.

  • - You're frying the tails, right? - Yep.

  • I'm just doing a little tempura batter.

  • I spiced it up with some cayenne in there.

  • You're from Georgia and you never cook

  • - with langoustines before? - No, sir.

  • Someone's going home tonight. Is it you?

  • No, it's not gonna be me.

  • I made my version of a stuffed shrimp.

  • You know, I've never cooked with this,

  • but it kind of looks like shrimp,

  • so I hope I didn't over-mask the langoustine

  • with the bold flavors that I put in it.

  • Tastes good to me, so it's all in the judges' hands now.

  • All right, what are your predictions now?

  • - Jessie's dishis sound delicious. - Yeah.

  • Really delicious.

  • She's cooking really beautifully.

  • And the way she fried those tails was amazing.

  • I think that one of the best is Jordan.

  • The flavors he's working with are really delicious,

  • so I'm hoping that he can pull it off.

  • And Sasha massacred the langoustines.

  • - Right. - They're, like, basically ground shrimp meat.

  • 60 seconds to go.

  • Do not let these last few seconds of plating

  • bring you down.

  • One dish...

  • to keep you in the competition.

  • Let's go, guys, come on.

  • Ten, nine, eight, seven, six,

  • five, four, three, two, one,

  • and stop.

  • Stand back, hands up.

  • Well done. Let's see how you did.

  • Okay, Krissi.

  • A mac and cheese is not creative.

  • That's simple. That's easy.

  • I don't think she can think outside of the box.

  • Tell me about the dish.

  • I've made a langoustine mac and cheese.

  • Why do you think Natasha picked langoustine?

  • To trip us up. Especially me.

  • - Why? - Because she hates me.

  • - She hates you? - Oh, absolutely.

  • - Why would she hate you? - I have no idea.

  • - You don't even know each other. - Exactly.

  • Good balance of flavor, rich. It's good.

  • Thank you.

  • Hmph.

  • I think the langoustine is cooked perfectly.

  • It's very sweet. Really yummy.

  • I didn't think I was gonna like it because it looks clumsy

  • and sort of out of place.

  • What you haven't done is fallen flat on your face.

  • Sorry, Natasha, that may have come back

  • to bite you hugely on the ass, let me tell you.

  • You tried, and you failed.

  • You're gonna have to do better than that, sweetheart.

  • Pure luck.

  • Uh, next up, Jordan. Let's go.

  • - Is that two dishes you've done? - No, this is the broth--

  • - The cream sauce that will go with this. - What is that?

  • It's my interpretation kind of on a lobster bisque.

  • I started with shallots and some bacon.

  • and then I had some fingerLynng potatoes.

  • I threw a little bit of garnish

  • of avocado and some fresh tomatoes.

  • - That is delicious. - Thank you, chef.

  • It's got finesse.

  • The balance of the flavor is delicious.

  • Now that you're there, stay there.

  • - You got it, chef. - Good job.

  • Thank you.

  • You've got this gorgeous, crispy bacon,

  • perfectly cooked langoustine.

  • - Visually it looks beautiful. - Thank you.

  • This is the best that I've had so far.

  • - Good job. - Well done.

  • Great job.

  • Howard, let's go, please.

  • [bleep].

  • Did you disappear into the library for half an hour?

  • No, I did not.

  • What is it, please?

  • I made a citrus salad

  • with a champagne vinaigrette, diced mangoes,

  • sliced grapefruit, and just put the langoustine on top.

  • If I just get rid of half the plate,

  • i.e. the three slices of lemon,

  • what have you been doing across the last 60 minutes?

  • I concentrated on my vinaigrette.

  • I can't see any vinaigrette. I mean, Graham...

  • Can you see any vinaigrette on there?

  • - No, sir, I see no vinaigrette. - Joe?

  • This is a joke.

  • I don't know what to say.

  • You know I'm not a rabbit,

  • and yet you serve me food that's fit for a rabbit hutch.

  • And you expect me to get blown away?

  • Well, I am blown away. I'm shocked.

  • In fact, I'm not gonna even eat it.

  • He won't even eat it?

  • I went out and told everyone how good you were.

  • Absolutely.

  • You're in a landslide. I know.

  • This is a waste of our time.

  • At this point, if it were up to me, I'd throw you out.

  • I put my ass on the Lynne for you,

  • and that's the [bleep] you give me?

  • I screwed up.

  • I've made two mistakes in a row.

  • There's a big chance I'm not gonna make it through this.

  • This is a waste of our time,

  • and if it were up to me, I'd throw you out.

  • Howard, if you're having a tough time, and it's a meltdown,

  • and you're a spent force...

  • I'll put you out of your misery.

  • Absolutely not, chef.

  • If that's the best you can do,

  • then you are in the wrong kitchen.

  • Uh, Luca.

  • It's saffron fettuccine with langoustine,

  • which I sauteed with white wine.

  • The langoustine is way overcooked.

  • What this has confirmed is that you're a one-trick pony,

  • because take pasta away from you, you're [bleep].

  • Next, Lynn.

  • Tell me what you made.

  • It's a poached langoustine in coconut and pine nuts

  • over a lime beurre blanc

  • with roasted beets and a crispy kale chip.

  • I like the flavor of that against the natural sweetness

  • of the langoustine. Good job.

  • - Thank you, chef. - Next up, Kathy.

  • I made moro de langoustine.

  • I stuffed the rice with the langoustine.

  • I don't think this type of a dish respects the product.

  • This is MasterChef. It's just a little boring.

  • I don't think that's how you play the game.

  • Next up, Sasha.

  • Please bring us perfection.

  • Voila.

  • First of all, it looks like someone's pooped on the plate.

  • - Mmm. - What is that?

  • That is the langoustine on top of cheese grits.

  • And where are the langoustine?

  • On top of the cheese grits.

  • Oh, there they are there.

  • Sasha, you're out of your depth on that dish,

  • - because it doesn't taste nice at all. - Oh.

  • The combination is just all wrong.

  • I give you $50 worth of langoustine,

  • and you give me this?

  • What's it worth now?

  • with the grits, I'll say 55.

  • This is probably worth 55c.

  • Mmm.

  • Thanks for nothing.

  • Jessie, let's go.

  • Bring me some form of redemption.

  • I have no idea how my langoustine's cooked

  • on the inside. I won't find out

  • until they're cutting into it,

  • and that's nerve-racking.

  • What is in here? What am I looking at?

  • I did a tempura tail and some shiitake mushrooms

  • and rainbow swiss chard to go with it.

  • A fried langoustine?

  • Well, you can see-- I mean, it's perfectly coated.

  • Perfectly seasoned. Really good.

  • - Great job. - Thank you so much.

  • It's beautiful.

  • That, for me, is one of the best langoustines I've tasted.

  • Really good job. Wow.

  • Jessie's definitely on my radar right now.

  • I'm definitely keeping an eye close to seeing

  • What her weaknesses and strengths are.

  • All right, next up, Malcolm.

  • I see Malcolm's dish. He has a ton of boxed pasta

  • on there, and I see an epic fail.

  • What is it?

  • I made a stuffed langoustine tail over a bed of pasta.

  • Does that look cooked properly?

  • I was going for medium, but I'm not sure.

  • Looks a little rare to me.

  • Ugh.

  • Blech.

  • I've never tasted a stuffed langoustine tail.

  • There's certain cardinal rules, and you've just overstepped one.

  • Yes, chef.

  • There were some outstanding dishes, which is a joy.

  • Unfortunately, there were some absolute disasters.

  • When we give you the very best,

  • we just want your very best back.

  • We need a moment to discuss

  • who's gonna be leaving the MasterChef kitchen.

  • So frustrating, when you look at, like--

  • There's three top-- I mean real top dishes.

  • Oh, no, you didn't have the soy, it was--

  • - No, I had--that was Jessie. - I had a lime beurre blanc.

  • Oh, all right, nice.

  • Well, there's three disasters.

  • What happened?

  • I'd rather just not talk about it.

  • - Thank you. - Play nice.

  • Disappointed with Howard.

  • I thought he would've stepped it up a little bit more there.

  • Look, nobody will even talk to him, look.

  • - Yeah, I'm going home. - I don't think you are.

  • I think Howard is.

  • Well, at least they all tasted my food.

  • Nobody spit my food out.

  • We've got some difficult decisions.

  • Back to your stations, please. Thank you.

  • In this elimination test,

  • Joe, Graham, and myself thought there were two

  • really outstanding dishes that were above

  • and beyond their competition.

  • The first dish, it was beautifully cooked.

  • That dish belonged to...

  • Jordan. Great job.

  • Young man,

  • if you continue cooking like that,

  • you single-handedly will take out anybody.

  • Thank you, chef.

  • But the winning dish--and this person will, like Jordan,

  • become a team captain

  • in your first real field challenge.

  • This individual took lots of risks, and it paid off.

  • The winning dish belongs to--

  • Congratulations, Jessie.

  • Great job.

  • But we come to the three worst dishes

  • that were not just disappointing,

  • but nowhere near the MasterChef standard.

  • And at least one of these home cooks

  • will be going home shortly.

  • The first dish, we felt that it was lazy, underwhelming,

  • and just a total waste of that luxury ingredient.

  • Please, step forward, Howard.

  • When Howard's name is being called,

  • I'm extremely happy, because I hate him.

  • The second disastrous dish--

  • Please, step forward...

  • Malcolm.

  • And the third dish that was a total failure tonight

  • was over the place.

  • It used a selection of ingredients

  • that should never go together.

  • Combinations of flavors

  • that I hope never to have to taste again.

  • Please step forward...

  • And the third dish that was a total failure tonight

  • was all over the place.

  • Please step forward...

  • Sasha.

  • Guys, each and every stage of this competition,

  • you have to cook as if your life depends on it.

  • That's what it's gonna take to win this competition.

  • Sasha, I worry that you are a one-trick pony

  • that's just comfortable making home-cooked food.

  • No, chef.

  • Give me another chance

  • so that you can taste what I can really do.

  • Malcolm, if you're gonna take langoustines and stuff them,

  • understand what you're stuffing,

  • because they weren't even cooked.

  • - Have you peaked? - No, chef.

  • Howard, you delivered a underwhelming,

  • bland spinach mango salad.

  • Anything to say?

  • I just over-thought it.

  • - Over-thought it? - No, you under-thought it.

  • I grabbed too much from the pantry, and started out

  • doing too much and got overwhelmed and went too simple,

  • and that was my product.

  • Malcolm, step forward.

  • Back on your section.

  • Howard and Sasha...

  • We were seriously unimpressed with both of your dishes.

  • But we do see a glimmer of potential,

  • more in one of you than the other.

  • Sasha...

  • We believe...

  • That you...

  • Have reached the end of the road.

  • I'm sorry, your time is done in MasterChef.

  • Howard, back on your station, please.

  • Sasha, when you arrived in this competition,

  • you came in with heart, and you came in with soul.

  • It's not the end of the road. I shall continue to cook.

  • Good. Before you go...

  • Yes.

  • Who's America's next MasterChef?

  • Krissi.

  • - Krissi? - Yep.

  • Thank you. Put your apron on your station

  • and leave MasterChef.

  • I had no idea, not even a dream

  • to make it this far, you know?

  • And one doorknob hits you in the ass,

  • and the other doorknob will open and let you in.

  • So, honey, this is not the last

  • that you will see of Sasha Foxx.

  • - Next time on MasterChef... - Go.

  • It's the first team challenge of the season...

  • Oh, gosh, this is gonna be painful.

  • As the home cooks serve

  • for the toughest critics yet.

  • My mom cooks better.

  • They're children, not animals.

  • Start putting some meatballs on,

  • or you're never gonna have it done.

  • I'm seriously about to lose my [bleep].

  • - And then, a pressure test... - This is my nightmare.

  • ...that turns ugly fast...

  • That was a bitch move. in my neighborhood,

  • that would get your ass kicked.

  • ...as another MasterChef hopeful

  • sees their dream come to an end.

  • It's time to say good-bye.

  • I'm not ready to go home yet.

Previously on MasterChef...

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