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US S14 E17 >>> https://dai.ly/x95iyhe

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00:01Previously on MasterChef Generations.
00:02The dreaded wall.
00:04This is way taller in person.
00:06We're going to work in pairs to make dishes that
00:08taste and look identical.
00:11I love the idea of Adam and Michael
00:12together, both young guns.
00:14Warden, I have a problem.
00:15No.
00:16Oh.
00:17Adam and Michael's steak is undercooked.
00:20Adam, that is a big no-no.
00:22Great team, two baby boomers.
00:24Two completely different plates.
00:26Horacio and Lauren, say goodbye.
00:30These things look incredible.
00:31One team really overcame that wall, Becca and Matt.
00:35This is my first win here.
00:35I mean, top six.
00:37This is nuts.
00:38Tonight, it's the infamous restaurant takeover.
00:41You will be manning the line at my pop-up restaurant.
00:44I guess the party's started.
00:46And trust me, if it's not good enough, I will let you know.
00:47I'm going to have a panic attack.
00:49On order, three scallops, one lobster, two steak, two duck,
00:52three steak, one duck.
00:53How long?
00:53Give me a time.
00:54Who cooked these scallops?
00:56I am not sending this.
00:57Who put that on the plate?
00:59Blue steak and black fennel.
01:01Get rid of that right now, Murr.
01:02That's wrong.
01:03Captain, come here, please. Get the fucking thing off.
01:04Decide who's going to fucking run this team.
01:07Becca, it's still raw.
01:08Just going to shut it down.
01:20Top six, baby.
01:21Yeah!
01:22Awesome.
01:23Where do y'all think we're going?
01:24Top six.
01:25We know we're cooking somewhere special.
01:26One of us is going to be the next master chef.
01:28Think about that.
01:28I know.
01:29It's insane, isn't it?
01:31I think we're here, guys.
01:36All right, here we go.
01:39Come on out.
01:40Daddy, thank you.
01:41This is incredible, guys.
01:42Gosh, what's going to be?
01:45The master chef prize is closer than ever.
01:47We're down to top six, and I want
01:49to win this competition more than I've ever
01:51won in anything in my life.
01:53So no matter what happens tonight,
01:55I'm just going to give it everything I've got.
01:58Look at this restaurant, Gordon.
01:59Congratulations.
02:00Who knew you had that kind of pop in you?
02:02Guys, one night only.
02:03It's big, trust me.
02:05Looks like a kitchen to me.
02:06Oh my gosh.
02:07Welcome, everybody.
02:09Come on in.
02:11Take it all in.
02:12Look at this place.
02:12How beautiful is this?
02:14Gorgeous.
02:14Beautiful.
02:17It's Fancy's rooftop, indeed.
02:19Come on, line up, please.
02:21Oh my goodness.
02:23It's gorgeous.
02:24Ladies, looking incredible.
02:26Gents, very smart.
02:28First of all, welcome, all of you, to Ramsay's rooftop.
02:33A pop-up restaurant right in the heart of downtown Los Angeles.
02:37This is awesome.
02:38Beautiful.
02:39You guys have probably seen the show, right?
02:40Yeah, a couple times.
02:42Which means you know the gauntlet
02:44that you are about to face.
02:45It is time for the infamous restaurant takeover.
02:51You guys scared yet?
02:52Yeah, absolutely.
02:54Tonight, you will be responsible for manning
02:56the line at my restaurant.
02:59Trust me, no expense was spared putting this beautiful
03:02restaurant together.
03:03And our guests tonight are going to be including
03:05some amazing VIPs from all across this city.
03:08My reputation is on the line tonight.
03:10Do not let me regret this decision.
03:14Now, win this challenge, and you get
03:17a spot in the semifinale.
03:19And lose it, sadly, one of you will be eliminated.
03:24Now, all of you, we've decided how you're going to be teamed up.
03:28On the red team, we'll have Mert, Michael, and Rebecca,
03:33which means the blue team will be Adam, Becca, and Kamei.
03:37Now, as far as the captains go, we'd
03:39like to see the leadership skills from the winning
03:43team from the wall, which means Mert,
03:48you're the captain of the red team.
03:50And Becca, you're going to be the captain of the blue team.
03:53Yes, chef.
03:54Right.
03:55All of you, put on your aprons.
03:56Let's get started.
03:58Congratulations.
04:00Oh, golly gee.
04:01I'm the face of the blue team right now.
04:03I was the captain, a cute face, a stressed face,
04:06but still the face nonetheless.
04:09The last time I wore this seat, it did not go well.
04:12It's raw.
04:13Should have checked it.
04:14That is a massive problem there.
04:15So I think I have something to prove.
04:18Now, to be part of my brigade, you
04:21need to wear the proper uniform.
04:23So all of you, go ahead, change into those amazing chef whites,
04:27and I'll see you in the kitchen.
04:29Yes, chef.
04:30Right.
04:31Let's go, guys.
04:32Come on.
04:32You got this, guys.
04:33You got this.
04:35I don't want to be team captain.
04:36I'm dreading this.
04:37I'm not a captain at all.
04:39But we're so late in the competition
04:41that it's kind of my time to shine.
04:43And I got to show the judges, you know, I'm here for a reason.
04:45I got to get this party started, start cooking.
04:47It's not a party.
04:48Stand up straight.
04:50Tonight's menu will feature two appetizers and two entrees.
04:54First off, the appetizers.
04:56We're going to start off with a delicious pan-roasted scallop
04:58on a bed of brown butter cauliflower
05:00puree with Romanesco florets and a citrus vinaigrette.
05:04Right, scallops in.
05:06I'm going to start off at 12 o'clock,
05:0845 seconds on each side.
05:09For the next pan, we've got the Romanesco florets.
05:12I want a little touch of color on there.
05:14And now, one finger on, over, over, over, and over.
05:19Brown.
05:20You can see the sear.
05:22You can hear it.
05:24OK, now for the exciting part.
05:25We're coming to dress this.
05:27Cauliflower puree.
05:29Get the scallops and set six of them on top of the puree.
05:33We've got our little frisee salad and our candied walnuts.
05:36Just a nice little plush of salad in the center.
05:40And then from there, get your sauteed Romanesco on.
05:44And then finally, take your vinaigrette and then just
05:46lightly drizzle that around.
05:48And there we have our beautiful scallops.
05:50Yes?
05:51Yes, Chef.
05:53Right, the second appetizer, sauteed lobster
05:56tail in truffle butter served with lobster bisque
05:59finished with a chive oil.
06:01The lobster, first off, it goes in to the pan.
06:05Tilt the pan, which cooks the back of the lobster, right?
06:08I'm rolling it around inside that butter.
06:10Why?
06:11It's the flavor of the truffle.
06:12It's exactly that.
06:14Over, baste, baste, baste.
06:16Lobster is either perfectly cooked,
06:18or it's rubber, or it's raw.
06:20So that's going to be a difficult one to get out.
06:22Now, lobster is served with some little caramelized
06:25cipollini onions and carrots.
06:27From there, we're just going to come down.
06:29One, two, three, and four.
06:34And we're going to just sit the lobster on.
06:37And the very last moment, we go around with the lobster bisque.
06:41Then finally, that beautiful little touch of chive oil
06:44that just goes around.
06:45And there we have a beautiful truffle butter
06:47roasted lobster tail served with its own bisque.
06:51Entrees.
06:52First one's going to be a beautiful pan-roasted duck
06:54sat on a bed of sauteed beet tops,
06:56garnished with some golden beets, pickled black currants,
06:59and it's finished with a hazelnut vinaigrette.
07:02Now, duck gets laid fat side down.
07:05Once it's caramelized, lift up your tongs,
07:07sear the end, and sear the end.
07:10Why?
07:11So it seals in the juices.
07:12We sear in all the flavor.
07:14I take a little touch of garlic, thyme,
07:16and a little touch of rosemary.
07:1890% of this cook is going to be on its fat.
07:21Right, garnish for the duck.
07:23Beet tops into the pan.
07:24In the next pan, the golden beets
07:26with a little touch of butter.
07:28Now, let's build this out.
07:30Watching Gordon work in the kitchen
07:31is like watching an artist compose a painting.
07:33Everything is so intentional, and it's really inspiring.
07:36But knowing that we're supposed to be replicating
07:38this over and over is extremely intimidating.
07:40And there we have a beautiful pan-roasted duck.
07:45Beautiful, chef.
07:46Right, next entree, New York strip, sauteed spinach,
07:49artichoke puree, braised fennel, and finished
07:52with a black garlic jus.
07:54I get my New York strip into the pan,
07:56and I'm going to sear two minutes on each side.
07:59And then that goes in the oven.
08:00Is that clear?
08:01Yes, chef.
08:02Good.
08:03And now we baste.
08:04The butter's nice and brown.
08:05The flavor's going in.
08:07From there, beautiful sauteed garlic spinach.
08:09We just literally go on into the middle.
08:12Fennel.
08:14I've got my beautiful artichoke puree.
08:17And then from there, take my steak, and then artichoke chips
08:21on top of the steak.
08:22And then finally, black garlic jus.
08:27And there we have a pan-roasted delicious New York strip.
08:31Guys, this is my restaurant, so I will be expediting
08:35your dishes tonight.
08:36And trust me, if it's not good enough, I will let you know.
08:39Yes, chef.
08:40Remember, somebody from the losing team
08:41will be going home.
08:42Make sure it's not you.
08:44Right, take a minute.
08:45Strategize.
08:45Our diners will be arriving soon.
08:47Let's go, guys.
08:48Let's go.
08:49All right.
08:50I'm right, I'm right, I'm right.
08:51OK, what do you want us to do here?
08:52All right, guys.
08:53All right, so what do you guys want for proteins?
08:54What do you guys feel more comfortable with?
08:55For appetizers, I could do scallops.
08:56OK, you want scallops?
08:57And I'm happy to do lobster.
08:58OK, scallops, lobster.
08:59And you guys will take care of the sides for each of those.
09:01And I'll be plating everything and making it look beautiful.
09:06I never do it right.
09:07I never do it right.
09:08Oh my god.
09:09So Kamei, you're going to be in charge of the lobsters.
09:10Make sure they're beautiful, up to temp.
09:12Adam, you're going to be on the scallops.
09:1345 seconds on each side, beautiful, golden.
09:16And then I'll be at the pass.
09:17I'll be plating.
09:18I will be calling times like there's
09:20nobody's business, OK?
09:21Absolutely, a lot of communication.
09:22Yes, we got it.
09:23I'm so confident in you.
09:23You're so fantastic.
09:24You too.
09:25You're so fantastic.
09:26Yep, yep, yep.
09:27Blue team on three.
09:27One, two, three.
09:28Blue team.
09:29Millennials.
09:30Millennials.
09:33I've never worked in the restaurant industry before.
09:35So I'm already stressed.
09:36And the challenge hasn't even started yet.
09:38There's no leeway for mistakes.
09:41If I think about everything that can go wrong,
09:43I'm going to have a panic attack.
09:44OK, y'all.
09:46We can do this.
09:58We're going to cut it into a lobster sauce plates.
10:01You got this, Mark.
10:02We're good. We're good.
10:03We're good.
10:04What's the team?
10:05Top stick for our reset.
10:06The guests are arriving.
10:07Good evening.
10:08Good luck, chef.
10:09All right, good luck, chef.
10:10Thank you very much.
10:11Get your pans on.
10:12Let's go.
10:13Hello, welcome to Gordon's Rooftop Pop-Up.
10:15So the red team and the blue team, these are the final six.
10:19The red team will be cooking for you.
10:21The blue team will be cooking for the other half
10:22of the dining room.
10:23So we'll have some water and wine coming soon.
10:25Enjoy your evening.
10:26Let us know if you need anything, please.
10:27It's a nice vibe.
10:29So excited, so hungry, cannot wait to eat.
10:32When I see and hear sauteed lobster,
10:34I have high expectations.
10:36So I'm expecting the best of the best
10:38coming out of this kitchen.
10:39I know that they're under the tutelage of a master,
10:41and I'm very much looking forward to it.
10:43All right, guys, table one, four covered.
10:45Thank you very much.
10:46All right.
10:47Right, first ticket in.
10:47Good news, red team.
10:48I leave them in there, right?
10:49Listen, listen.
10:50Hey, hello.
10:51This is game on. We're live, yes?
10:52Yes, yes.
10:53First table, on order, three scallops, one lobster.
10:54Heard, heard, heard.
10:55Heard, heard.
10:56Yes, chef.
10:56Hello, Rebecca.
10:57One, yes, chef, one lobster.
10:58No, no, I need to hear from you.
11:00Please don't laugh.
11:02Sorry.
11:04That is the height of bad manners,
11:05where we stand and start giggling at each other
11:07in a professional setup.
11:09This is serious.
11:10This is not a kindergarten.
11:23Red team, first table, on order, three scallops, one lobster.
11:26Give me a time, please.
11:27One lobster, three scallops, one lobster, three scallops.
11:29You guys got lobster, three scallops.
11:31Just give me a time.
11:32Six minutes, six minutes.
11:34Gordon's on an absolutely whole nother level.
11:35There's team challenges, and then
11:37there's restaurant takeovers.
11:38It's absolutely crazy in here.
11:40If we don't perform well, one of us is going home,
11:41and it's probably going to be the captain, which is me.
11:43Right, blue team, first table, three scallops, one lobster.
11:45Heard, heard.
11:46Three scallops, one lobster.
11:47How long, please?
11:48Six minutes on lobster.
11:49Six minutes.
11:50Let's go.
11:51Three scallops, one lobster.
11:52Tell me when to go down with scallops, Rebecca.
11:54OK, go ahead.
11:55I'm waiting for Eddie.
11:56I'm waiting for the veg.
11:57Veg is coming.
11:57You got a minute out.
11:58Minute out.
11:59Let's go, let's go.
12:00Lobster, veg is up.
12:03Second table in, one scallops, three lobster.
12:05Heard.
12:06Yes, chef.
12:07Three lobster, one scallop.
12:08Three lobster, one scallop.
12:09Just say heard.
12:10Heard, heard.
12:11How are the scallops?
12:12How are the scallops, Adam?
12:14Scallops are done.
12:15OK, lay them on the thing.
12:17One and a half minutes on lobster.
12:18Heard.
12:19Blue team, second order on.
12:20Four covers, table eight.
12:21Two scallops, two lobster.
12:23Heard, two scallops, two lobster.
12:24Come on, come on, answer me.
12:25Two lobster, heard.
12:27Yes, chef.
12:28OK, scallops done.
12:29All right, I'm getting lobster plated,
12:30and then the first table's done.
12:31Heard.
12:32And stop, blue team.
12:34Stop.
12:35You have to be kidding me.
12:36That was too dark.
12:38Too what?
12:39Burnt.
12:40First of all, Becca, you plated them.
12:42I expect more from you.
12:43Is that your best?
12:44No, chef.
12:45Because I'm if I'm sending that.
12:47Let's start again.
12:48We're missing the challenge, and I
12:49have to figure out my timing on these scallops.
12:52This is the most intense kitchen I've ever been in.
12:54Adam, what's our UTM of the scallops?
12:56Pass me that pan.
12:57Yes, sir.
12:59All right, stop.
13:00Young man, you are out of control.
13:01We're miles away.
13:02Yes, chef.
13:03I am not sending this.
13:04Yes, chef.
13:05This is not the start that I was hoping for.
13:07You're busy here, and these two are on different islands.
13:09They've got to stick together.
13:11As the captain, if your team's falling apart,
13:13it's automatically your responsibility.
13:15And so I have to communicate so that our team
13:18can be successful.
13:19OK, Adam, where are my scallops?
13:20They're coming.
13:21OK, I'm checking this lobster.
13:22Come in.
13:24It's a little undercooked.
13:25A little undercooked.
13:26Let's not ruin the first table.
13:28Hey, Joe, Aaron, let the diners know
13:30that the blue team is behind.
13:32Please, yeah, I'm so sorry.
13:33Blue team, I need the first table.
13:35I'm dining here.
13:36After that, it's two scallops, two lobster.
13:38Yes, chef.
13:39Hello, everyone.
13:40Buenos noches.
13:41On behalf of the blue team, they're backed up.
13:43There's a couple of dishes, especially the scallops,
13:45that I think are tripping up the blue team.
13:46So I apologize.
13:47And your food will be out shortly, OK?
13:49Thank you so much.
13:50Appreciate it.
13:51All right, here we go.
13:52We have three scallops, ETM lobster, ETM lobster.
13:54Here you go.
13:55Check that.
13:56Make sure that's good.
13:57Can I look at it again?
13:58No.
13:59A little longer, a little longer.
14:00All right, where's the lobster?
14:01It's undercooked still.
14:02It's just slightly undercooked.
14:03I've got three beautifully cooked scallops.
14:05Where is the lobster, Rebecca?
14:06It's coming, coming.
14:0830 seconds, chef.
14:0930 seconds, 30 seconds.
14:11Table one, please.
14:12Three scallops, thank you.
14:14I'm sending.
14:14Come on, Rebecca, please.
14:19So sorry, the lobster's a little bit behind.
14:22It'll be out shortly.
14:23Our deepest apologies.
14:24Lobster.
14:25Check that for me, please.
14:27Make sure the cook is good.
14:29The lobster looks good.
14:29All right.
14:30First table, I'm dragging the lobster.
14:32Come on.
14:33Give me the pan here, Max.
14:33Give me the pan.
14:34Put the pan up here now.
14:35Hey, chef, we got VIPs at table one.
14:37Where's that lobster?
14:38Thank you very much.
14:38One scallop, three lobsters.
14:40Yes, I'm going to drop when she tells me.
14:41OK, OK.
14:42Ah, here's the lobster.
14:43It's the same, better late than never.
14:45Madame, enjoy your dinner.
14:46I'll check back with you later.
14:47Thank you, Joe.
14:49Starving, I'm starving.
14:52I'm actually really hungry.
14:53We are not OK, blue team.
14:55I need the first.
14:56No, don't do that.
14:57Just give me the plate up here.
14:58OK.
14:59Nicely cook the lobster.
15:00But where's the scallops?
15:02Kamei, you've got to help Adam.
15:04He's not saying anything.
15:05Adam, speak up.
15:06I know I'm a millennial, and they're Gen Z,
15:08but now why am I babysitting Adam?
15:10Adam, you need to talk.
15:11What's up?
15:12Do we have the scallops?
15:13Yes, right here.
15:14I'll give it to her.
15:15Scallops.
15:16Becca's the captain, not me.
15:18But we got to get this food out fast,
15:20because I don't want to go home.
15:22Double six, please.
15:23Sorry about the delay.
15:24Away now, two scallops, two lobster, yes?
15:26Yes, chef.
15:26How long, how long?
15:27Four minutes.
15:28Yes, chef.
15:29Yes, chef.
15:30Yes, chef.
15:31Yes, chef.
15:32Three minutes, chef.
15:33Mert, quality check on scallops.
15:35Hey, they're cooked perfectly.
15:36Yes, chef.
15:37If you want to start plating, you can.
15:39Service, please.
15:40One scallop, three lobster.
15:41Chive oil.
15:43Chive oil.
15:44Why aren't you talking to me?
15:45Sorry, chef.
15:46Sorry, chef.
15:47Oh, man.
15:48Go, please.
15:49On table four.
15:51Ready?
15:52Yes, chef.
15:54Red team, come here.
15:54Look at me.
15:5530 seconds.
15:56Yes, yes.
15:57We've got to check in with each other.
15:58Yes, chef.
15:59Scallops need to be cooked.
16:00Lobster, you've got to get on early.
16:01Yes, yes, yes.
16:02Next up, it's four lobster, two scallops, yes?
16:03Yes, chef.
16:04Close the oven door before someone trips over that.
16:06Yes, chef.
16:07Who left that door open?
16:08That was me.
16:09I'm sorry.
16:10Rebecca, you can't walk away from that door open.
16:12Yes, absolutely.
16:13I'm sorry, chef.
16:14If they fall and break their neck, we're in trouble.
16:15That would be terrible. Yes, absolutely.
16:16Really, trouble.
16:17Thank you, chef, for reminding me.
16:19OK, where's the Romanesco at?
16:21Coming.
16:23Right, do we have a rhythm now?
16:24Two scallops, two lobster?
16:25Yes, lobster in one minute.
16:26Thank you, Kamei.
16:27Finally, you've woken up.
16:28Yes, chef.
16:29After that, we come back to three lobster, one scallop,
16:30yes?
16:32Three lobster, one scallop, after two lobster, two scallop.
16:33Much better.
16:34Come on.
16:35Service, please.
16:36Table eight, please.
16:37Oh, thank you so much.
16:39Wow.
16:39Definitely not.
16:41It's nice to try on the lobster.
16:43It's not overcooked.
16:45Lobster is up.
16:49Nope, nope.
16:50Rebecca, it needs to go in a little longer.
16:52Come here, you two.
16:52Rebecca.
16:53Yes.
16:55When we take the first slice off and it's undercooked,
16:57what do we say to each other?
16:58It's undercooked.
16:59So why do you continue slicing it?
17:00I should have said something.
17:02First slice, Rebecca, back in.
17:03Two more minutes.
17:04Get it back in.
17:05You know, I'm feeling a little deflated,
17:07but there's no time to stay in that feeling.
17:10Everything has to be done fast.
17:12Still raw, still raw.
17:13Oh, my god.
17:14Still raw.
17:15I'm feeling so overwhelmed right now.
17:17I am really just getting so frustrated with these lobster
17:21tails not cooking.
17:22This is good.
17:23Good?
17:24Check it.
17:25OK.
17:26Rebecca, it's still raw.
17:27Rebecca, it's still raw.
17:29It's still raw in the middle.
17:30I can't serve it if it's raw.
17:32It's chaos in the kitchen.
17:33And everyone on the team is so much younger than me.
17:36They have the energy.
17:37They have the speed.
17:38So I'm really worried that I might not be
17:40able to rise to the occasion.
17:42I don't know what else to do.
17:48This is good.
17:50Good?
17:50Check it.
17:51Rebecca, it's still raw.
17:53Rebecca, it's still raw.
17:54Oh, my god.
17:55It's still raw in the middle.
17:56So Rebecca cooks a bunch of lobster,
17:57and like three of them are raw.
17:58I mean, this is kindergarten stuff, and she's not executing.
18:01We're in top six.
18:01Like, step it up, Rebecca.
18:03One, two.
18:04I'm thinking.
18:05I'm like, do I need to step up and do Rebecca's job
18:07and let her do the plating?
18:08Come on, red team, please.
18:09OK, come in.
18:10Where are we at with our lobster?
18:11Right here.
18:13You know what?
18:13You know what?
18:14You know what?
18:15You know what?
18:16You know what?
18:17You know where they go.
18:18Yes.
18:19Carrots and onions, 45 seconds.
18:21How are the scallops, Adam?
18:22Scallops are good.
18:22Good job, man.
18:23Go, please.
18:25You know where you're going.
18:26You're at table nine.
18:27Right, blue team.
18:27Yes.
18:28It's a six top.
18:29It's four lobster, two scallops,
18:31followed by four scallops, two lobster.
18:32Yes?
18:33Yes, chef.
18:34Focus on that.
18:34Yes, chef.
18:35Lobster is up.
18:36All right.
18:37Hey, Mike, you want to help me plate?
18:39I can't yet.
18:40Real quick, Murr.
18:41Lobster looks good, Rebecca.
18:42Good.
18:43I'm glad.
18:44That makes me happy.
18:47All right, here we go.
18:47Two scallops.
18:49Why are you dumping salt on there like that?
18:50They're supposed to salt it.
18:51Hey, red team.
18:52He just grabs a handful of salt.
18:53Is that how I showed you?
18:54No, chef.
18:55Every item on this plate is seasoned beautifully,
18:58and then you just dump a whole clump of salt.
19:00What are we doing to each other?
19:01Yes, chef. Thank you, chef.
19:02I've never seen this before.
19:04Sorry, chef.
19:04Complete table three.
19:05Young man, you're the captain.
19:07Sorry, sorry, chef.
19:07What's the next order?
19:09Oh, my good god.
19:11Four scallops, two lobster.
19:12Four scallops, two lobster.
19:13Tell me when to drop scallops.
19:16I had the red team scallops, and a couple of us also had them.
19:20And we were actually blown away by how good they were.
19:23They were perfectly cooked.
19:24I got the red team's sauteed lobster,
19:28and it was incredibly delicious.
19:31OK, Rebecca?
19:32Lobster, right here.
19:34Kamei, it's under.
19:35Oh, my god.
19:36It's under.
19:37All right, I'll pop them in right now.
19:38The blue team's lobster was delicious, flavorful.
19:41Everything was good.
19:42The blue team's scallops were absolutely exceptional.
19:46Delish.
19:47Chef, we have 90 seconds on done lobster.
19:49You've got 30 seconds.
19:50I'm starting the whole thing again.
19:51Heard, all right.
19:52Yes, chef.
19:53And Kamei shouldn't be telling you to drop the scallops,
19:54because she knows the lobster's cooked.
19:55Yes.
19:56Kamei, how are we?
19:57Check, check this one.
19:58I need four done.
19:59Otherwise, it's going to get sent back.
20:00OK.
20:01If the lobster coming from Kamei was cooked,
20:03our timing would have been perfect.
20:04But they keep coming to me, and I keep seeing that they're raw.
20:08Nope.
20:08Nope.
20:09I don't get it, Becca.
20:10I just don't get it.
20:11Yes, chef.
20:12Lobsters, how long?
20:13We've got to start these.
20:13Two minutes, chef.
20:14Two minutes on lobster.
20:15Fuck, no.
20:16Yeah.
20:17It's in the oven.
20:18Hey.
20:19And now the scallops are cooked beautifully.
20:21Yes, they are.
20:23We're not even remotely together.
20:25We need two more orders of scallops.
20:26Stay with me.
20:27Two more orders of scallops.
20:28Kamei, can you close that?
20:29I can't teach you this.
20:30This is logic.
20:31Yes, chef.
20:33Start again.
20:34I need four lobster, two scallop urgently.
20:36Let's go.
20:37Yes, chef.
20:43Good evening.
20:43Good evening, folks.
20:45You are dining with the red team this evening.
20:46They cook the scallops and the lobster.
20:49Anyone like it?
20:50I would have liked to have a little more acid to balance
20:52out some of the salt in my dish.
20:53OK.
20:55But otherwise, the scallops are just a little bit
20:56cooked properly, yeah?
20:57And how's the lobster?
21:00So it's an issue of seasoning and acidity,
21:02a little under flavored.
21:04Yeah.
21:05Last table, red team.
21:07Can someone start plating the scallops, please, Rebecca?
21:10Yes, yes.
21:10Is it with this table?
21:11Yes, chef.
21:12Two scallops.
21:13Table two, please.
21:14Go.
21:16Remesco, Mert.
21:17Table two.
21:18Wait, wait, wait, wait.
21:20I need two scallops to finish the table.
21:22Yep, we're working it.
21:23We're working it.
21:23Go.
21:24Scallops.
21:25Hot, hot.
21:26Right here, right here.
21:27Here we go, got it.
21:28I need two scallops urgently, last table.
21:30Nice and easy, nice and easy, Mert, please.
21:31Make sure it looks nice.
21:32All right, where's the salad?
21:33Go, salad, salad.
21:34I need the salad.
21:35Come on, you two.
21:36Get the walnuts, get the walnuts.
21:37I am, I am.
21:38One second.
21:40There you go.
21:40Go, please.
21:41Table two, red team.
21:43That's the end of the appetizers.
21:45Clear down.
21:45Yes, chef.
21:46Entree's coming up.
21:47Yes, chef.
21:48Lobster coming up.
21:49Lobster coming up.
21:50Chef, we've got two scallops, four lobsters.
21:51Table 10, please.
21:53Go.
21:54Last table, blue team.
21:55Yes, chef.
21:56Four scallops, two lobsters.
21:57Yes, chef, four scallops, two lobster, heard.
21:58Adam, are my pans ready for scallops?
22:00I will drop scallops, you keep cutting.
22:01All right, go, go, go.
22:03Yes!
22:04Finally, blue team's food is here.
22:06I am excited to eat.
22:08I'm sorry about the long wait.
22:09Is it meeting your expectations?
22:11It's flavorful, but it's a little tough.
22:14I apologize about that.
22:15There's only one way to cook lobster, and that's perfect.
22:18How about the scallops?
22:19Are you pleased with the sear on the outside?
22:20Yes.
22:21Are you getting the acidity?
22:22I'm getting all of it.
22:23Good.
22:23Great, OK.
22:26Are there more scallops?
22:29I don't see any.
22:30That's because you haven't cooked so many.
22:31How many portions have you got?
22:32Scallops, how many portions of scallops do we have?
22:34One, two.
22:35Oh, my gosh.
22:36Three.
22:37Just give me five each on the plate, let's go.
22:39OK, five each.
22:39Five each, got you.
22:41It's terrible that we don't have enough scallops,
22:42not because we weren't given enough,
22:44but because so many were wasted because they were overcooked,
22:47because they were cold, because there was timing off.
22:49Where are we at on the scallops?
22:50Scallops are all ready.
22:51They're right here.
22:52They're right here. OK.
22:53Bring them, bring them, bring them down for her.
22:54Yes, one salad, thank you.
22:55That's our bad.
22:56We dropped the ball, and so it's completely embarrassing
22:58not having enough scallops at the end.
23:00Service, please.
23:01My apologies.
23:02Go with the lobster, please.
23:03Just have a look where we are.
23:04Just look at that last plate.
23:05We've run out of scallops.
23:07This is just the result of the bad communication.
23:09Yes, chef.
23:10And what does that sign say?
23:11Ramsay's rooftop.
23:12Yeah, thank you.
23:13Ramsay, table seven, please.
23:18Go, please.
23:18My apologies.
23:20Never in my life have I served half a portion of anything.
23:24I have no idea what is happening to you guys,
23:26but it is embarrassing.
23:28Yes, chef.
23:30Thank you very much.
23:32Does everyone have three scallops?
23:34I have five.
23:35I have five, too.
23:36I don't know what happened to them.
23:38Right, blue team, appetizers done, entrees next.
23:41I promise you now, you better get it together.
23:44Otherwise, I'm just going to shut it down.
23:46Is that clear?
23:47Yes, chef.
23:59Right, blue team, appetizers done, entrees next.
24:02I promise you now, you better get it together.
24:05Otherwise, I'm just going to shut it down.
24:06Yes, chef.
24:07After the appetizer round, we can only go up from here.
24:11We, uh, that was a poor, poor performance.
24:14Who's doing steak?
24:15Who's doing duck?
24:17I feel more comfortable with steak.
24:18You're doing steak.
24:19OK, I'm doing duck.
24:19You're doing duck.
24:20OK, don't get too ahead.
24:22That's what got us last time.
24:23We need to communicate.
24:24We need to get our timings right.
24:25We need to all be engaged.
24:27We need to all be involved.
24:28It's not how you start.
24:29It's how you finish.
24:30We can do this.
24:31Let's get pans clean.
24:32Yeah, we're cleaning pans now.
24:33OK, perfect.
24:34Guys, we're plating duck over here.
24:36We're plating steak over here.
24:37Let's put proteins in the middle when they come out here.
24:40So looking back at it, we struggled a little bit
24:42in the appetizer round.
24:43That was kind of the pregame.
24:44Now we're getting into the serious stuff, the entree.
24:47Rebecca?
24:47Yes?
24:48So remember, when it comes to duck,
24:50you're going to need more time than me, right?
24:51Yes.
24:53You never know what's going to happen, cooking duck,
24:53cooking steak, two very difficult proteins.
24:56We're working the same time frame with the proteins,
24:58just a little bit longer.
24:59How I needed the scallops after you,
25:00it's going to be the same with the strips.
25:01OK.
25:02Right, red team, away now, yes?
25:04Yes, entrees, first table, two steak, two duck.
25:06Yes, chef.
25:07Two steak, two duck.
25:08Give me a time, please.
25:09Six minutes.
25:09Let's go.
25:10Get a pan, Mark, for the steak.
25:12Oh, yeah.
25:13Hey, guys, guys, protein's here.
25:14We kept them waiting a long time, blue team,
25:17for their appetizers.
25:18Pull it back for the entrees, yes?
25:19Yes, chef.
25:20First table is two steak, two duck, yes?
25:21Give me a time, please.
25:22Two steak, two duck, six minutes on the minute.
25:24Six minutes, let's go.
25:26I think steaks are ready.
25:27Check steaks.
25:29Yep, good, good, good, yep.
25:30One more minute on the duck.
25:32One more minute on duck, OK.
25:33Good, right, red team, we good?
25:35Yes, chef.
25:35Make sure this is enough.
25:38Make sure this is done.
25:40They're good, they're good.
25:42Rebecca, you have to close the oven, Rebecca, I'm sorry.
25:44I'm sorry, I'm sorry.
25:45Tell me, yes, I'm sorry.
25:46Steak done, steak done?
25:47I just don't want him to yell at me.
25:48I totally get it, thank you.
25:49Two duck, service.
25:51Service, please.
25:53Table one, thank you.
25:54Go, thank you.
25:56Right, next is three steak, one duck, yes?
25:57Yes, chef.
25:58Get the protein on, please.
26:00Yes, chef.
26:00Heard, heard.
26:03Hey.
26:0560 seconds on steak, Adam?
26:07Yep.
26:08OK, 60 seconds on steak, heard.
26:10Now blue team, we're sounding like a team.
26:11Let's go.
26:12Hot duck, hot duck, heard.
26:13Adam, I need fennel landed.
26:15Fennel, where you want it, here?
26:16Yes, OK, duck plate's done.
26:18OK, make sure we have enough spinach.
26:20I can't portion when I'm plating,
26:21so get your spinach portion, get your veg portion.
26:24Synchronization, Kamei.
26:25Yes, chef.
26:26If you two join up, we've got a chance of success here.
26:28Talk to me, Kamei.
26:29Yes, chef.
26:30Go, please.
26:31I need veg, I need veg.
26:32Table six, please, thank you.
26:33Come on, Adam, all veg, constantly go on veg.
26:35Putting veg in now.
26:36OK, thank you.
26:40All right, Mert, I got your fennel.
26:42All right, fennel.
26:44How many do you need?
26:46I need one more.
26:46Oh, OK.
26:47You only need one more?
26:48Yeah, it's three steak, one duck.
26:49Yeah.
26:50And the next one is four steak.
26:52Why do you have three duck, then?
26:54Huh?
26:55Oh, you're right, you're right.
26:57Get rid of that, get rid of that right now, Mert.
26:58Get rid of it.
27:00Get rid of it.
27:00Mert, Mert, Mert, Mert.
27:02Give me those two plates.
27:03What's going on here?
27:04I plated the wrong thing.
27:06It's supposed to be three steak, one duck.
27:08I did, I did three duck.
27:09Captain, start concentrating.
27:11I will not tolerate any more mistakes from you.
27:14You're not listening.
27:15Now, are you going to listen?
27:16Yes.
27:17I'm going to communicate with you.
27:17OK.
27:18Three steak, one duck.
27:19Three steak, one duck.
27:20Yes.
27:21Heard.
27:22So Gordon starts to scream at Mert,
27:23and I'm just kind of like, whistling.
27:26Got your plates?
27:27Yeah, I need, I need some fennel.
27:29OK, get those back, get them back in order, Mert.
27:31Get them over here.
27:31Mert's not really driving the team the way he should.
27:34Michael, can you help me plate that one, please?
27:35Right now, I'm feeling like someone
27:37has to take control of this kitchen,
27:38or else everything is going to crumble.
27:41Service.
27:42Do you know what's going now?
27:44Yes, yes, I do.
27:45Six top coming now, yes?
27:46Yes.
27:47Table four, please.
27:49Four steak, two duck, yes?
27:50Yes, chef.
27:54My duck is really good.
27:56The skin is really crispy.
27:57My steak is perfectly cooked.
27:59The veggies have, like, this really, like, vinegary,
28:02delicious taste to them.
28:04Delicious.
28:05Perfectly done.
28:08The skin is crispy.
28:10The chips on the top.
28:12Very good.
28:13It's the juiciest duck I've had.
28:15Wow.
28:18All right, blue team, one steak, three duck.
28:20I've got one steak.
28:21Yep, and three duck are coming in six seconds.
28:23And three duck are coming up, yes?
28:25Yes, chef.
28:25Veggies on, veggies on.
28:27Heard, thank you.
28:28All right, blue team.
28:29Yes, chef.
28:29I've got blue steak, raw in the middle,
28:31and not braised fennel, but black.
28:35Blue steak and black fennel.
28:37Reheat on the steak.
28:38Make sure the steak is done.
28:39Yes, I'm turning off the heat on your fennel, OK?
28:41OK.
28:42There's no heat back there.
28:43Yes, there is.
28:44It's on.
28:44He's turning it off.
28:45Blue team, blue team.
28:47Who cooked that fennel?
28:48That was me.
28:50And who didn't cook the steak?
28:52That was also me.
28:54Check in with each other.
28:56Yes, I'm checking in, chef.
28:57We're a team.
28:58Yes, chef.
28:59We've got to come together.
29:00Yes, chef.
29:01Yes, chef.
29:02Is the steak done?
29:03Check your spinach, OK?
29:04This steak, it should be done, yes.
29:05OK.
29:06OK, watch your spinach, OK?
29:08It's good.
29:09Keep going.
29:10Hey, Murr, look.
29:12When you sauce all over the place,
29:14and all the oil is everywhere, I will
29:16sauce your fucking plate.
29:17Yes, chef.
29:18Here we go.
29:20Look at this.
29:20Look at the thumbprints.
29:21I'm going to rip that captain up there.
29:23I swear to God, if you give me this again,
29:25and I'm wiping your fucking thumbprints on the plates,
29:27that's coming off.
29:28Lift the plate to the side, and show some respect.
29:30Enough is enough.
29:36Hey.
29:37No.
29:38I swear on her.
29:39Who put that on the plate?
29:40I'll take blame for me.
29:41Get that off.
29:42Get that fucking thing off.
29:44And I have a conflag.
29:45I need someone to step up.
29:47Red team.
29:48Yes, chef.
29:49Decide who's going to fucking run this team.
29:50Yes, chef.
29:58Red team.
29:59Who put it on the plate?
30:00I'll take blame for me.
30:01That was me.
30:02Get that off.
30:03Get that fucking thing off.
30:04And I have a conflag.
30:05I need someone to step up.
30:07Decide who's going to fucking run this team.
30:08You want it, Rebecca?
30:09No, I don't.
30:10You go.
30:11I'm going to cook it.
30:13All right.
30:14All right.
30:15OK, let's take these.
30:16Take it back.
30:17Do we have good ones?
30:18Yes, we have good ones.
30:19So wipe the plates.
30:20Check every one before you put it on.
30:21That one's good.
30:23I don't know where the standards are on this.
30:24I don't know where the standards are on this.
30:26I don't know where the standards have gone.
30:28Chef Ramsay wants somebody else to take
30:30control of this kitchen.
30:31And I want to step up.
30:33And I think I can steer the ship in the right direction.
30:36Service, please.
30:37I really wanted to be captain in a team challenge.
30:39And now I finally have the opportunity to do so.
30:42Go.
30:43Table five.
30:44Away now, captain.
30:45Three duck, one steak.
30:46Yes, chef.
30:47We need three duck and one steak.
30:48How many steaks? Three?
30:49One steak, three duck.
30:51Has he forgotten the table?
30:52I called away 10 seconds ago.
30:53He's got it.
30:54Four minutes with the duck.
30:55How long on beets?
30:56One minute.
30:57One minute on beets.
30:58You got fennel going too?
30:59No.
31:00We need fennel.
31:01Heard.
31:01Steak, right here.
31:02Come on, let's go.
31:04Away next, Becca.
31:05Three steak, one duck.
31:06Three steak, one duck.
31:08Service, please.
31:09Sorry about the wait.
31:11Go, thank you.
31:13Table 10, please.
31:13Yes?
31:14I need more veg.
31:15I need more veg.
31:16Table 10.
31:17All right, how many steak am I dropping?
31:18Three steak, one duck, yes?
31:19Three steak, one duck, Adam.
31:20Enjoy.
31:21Enjoy.
31:23It's so delicious.
31:25Good flavor.
31:26Yeah.
31:28See, it's cooked through.
31:32I need those greens.
31:33I need those greens.
31:35Where's the duck?
31:36Duck is coming right now.
31:37Thank you, Michael.
31:38We push each other.
31:39That's it.
31:40Never, ever accept second best.
31:41Yes, chef.
31:42Finally, a voice in the red team.
31:43Duck ready.
31:44Let's go.
31:45Duck up, please.
31:46Let's go.
31:47Service, please.
31:47Table three.
31:48Come on.
31:49Last table, let's go.
31:50Four duck, two steak, yes?
31:52Four duck, two steak, yes, chef?
31:53Heard.
31:54Table three, please.
31:55Go.
31:56Ladies and gentlemen, bon appetit.
31:57So the red team has cooked your duck and your steak.
32:01Sir, how was your steak?
32:02Perfectly cooked.
32:03Perfectly cooked steaks for the red team.
32:05Did anyone get the duck?
32:06The duck was excellent.
32:08Excellent.
32:09It was cooked to medium, the acidity perfect.
32:11Put your mom aside.
32:14So excellent feedback for the red team.
32:20From what I can tell about what temperature it's supposed
32:23to be, that's wrong.
32:25For sure.
32:26All right, so I've been alerted, sadly, that we have
32:27some issues here with your duck, madame.
32:29I am really disappointed, because the presentation's
32:32gorgeous, but this is definitely more under.
32:34That's wrong.
32:35Let me address this really immediately.
32:36Thank you so much.
32:37I'm sorry.
32:37Let's go, blue team.
32:38Concentrate.
32:39Let's go.
32:40Steaks, steaks, steaks.
32:41This is the last thing I want to make to your attention,
32:43chef, but this thing just needs feathers.
32:45That is not acceptable.
32:47I'm sorry, chef.
32:48It's rare.
32:50Oh, come on.
32:51Yes, chef.
32:52Look, the fat is still evidence.
32:55I never cooked duck before, and now it's showing.
32:59Our oven's not hot.
33:01Listen to me.
33:02I take this competition very seriously.
33:03Me too, chef.
33:04And you're saying the oven's not hot?
33:05It's not hot enough, because we've been opening it.
33:07How about turning the oven up?
33:09We did, we've just been opening it, chef.
33:11Oh, no excuses.
33:13It's just undercooked.
33:15There goes my likelihood of becoming the next master chef.
33:21Duck has flown off the fucking rooftop.
33:23Flip that one.
33:24I need to test that one.
33:25I think it's this one.
33:26This one?
33:27Yep, fat needs to render.
33:28I'm rendering it like chef said, OK?
33:30Would you duck refire, yes?
33:31I need that one, though.
33:32Table nine, yes?
33:33Let's go.
33:34Come on, please.
33:35Yes.
33:36Aaron.
33:37Yes, chef.
33:38Got it right now.
33:39Go, go, go, go, go.
33:40Thank you, chef.
33:41My apologies.
33:42No.
33:44Everyone else is getting their food,
33:45and I get the one raw duck.
33:47Yes.
33:48Oh, that was quick.
33:50I apologize.
33:51I hope we can redeem ourselves with that.
33:52Well, let's find out.
33:55That's a lot better.
33:56That's what we want.
33:57A beautiful medium, OK?
33:59Thank you, we're back to check on you guys.
34:03Can we finish strong, Ritchie, with four duck, two steak?
34:07Yes, chef.
34:08Yes?
34:09Let's get those greens down.
34:10Michael's doing great as captain.
34:11I knew he would.
34:12I need blackberries.
34:14Blackberries?
34:15Grab a spoon, get some blackberries on, please.
34:16Where's the spinach?
34:17Right here.
34:18All right, get it down.
34:19Let's get those plated.
34:20We got to send those out.
34:21Remember to close the oven, please.
34:22You know, we still need to stay focused,
34:24but we're seeing the light at the end of the tunnel.
34:27Last table, let's go.
34:28Service, please.
34:30Red team, really strong finish.
34:31Well done.
34:32Clear down.
34:33Yes, chef.
34:34Yeah, is this ours?
34:36Enjoy.
34:37Yes, we will enjoy.
34:39Well, that was pretty rough.
34:41We were moving a little ahead of ourselves.
34:43Yeah, I think we could have taken it a little slower
34:45and paid more attention to all the details.
34:47You know, it's hard to do when you've never done it before.
34:50You know?
34:50It was tough.
34:52If the team's going to win because I pass on the captain
34:53patch, I'm all about that.
34:54I'm a big team player.
34:55No, we just have to see what they say.
34:57It's up to them.
34:58I had the red team's steak.
35:00It was really tasty.
35:01I wish there were more.
35:03It was overall fantastic.
35:04The duck was great.
35:05The beets were great.
35:06Everything was lovely.
35:09This is really good.
35:10I'm feeling this duck.
35:11Mm-hmm.
35:13Best bite of the night.
35:14It's perfect.
35:15Yeah, they stepped up for the entree.
35:16It's a lot better than the appetizer.
35:18They made up for it big time.
35:20Last table, blue team.
35:21Four duck, two steak.
35:22Four duck, two steak, yes.
35:24All right, blue team, finish strong.
35:25Six top, let's go.
35:26We are so far behind.
35:27It's extraordinary. Let's go.
35:29Pass them up, please. Let's go.
35:30Table seven, please.
35:31Thank you. Go.
35:32Where's the other duck, please?
35:33Right here.
35:34You got it?
35:35Service, please.
35:36Go, please.
35:37Undercooked steak, undercooked duck.
35:41I'm struggling.
35:43I know damn well eating every one of you
35:45tonight can do better.
35:46Clear down.
35:47Yes, chef.
35:48This challenge was honestly a lot worse than I expected.
35:52It's the stress.
35:52It's hard.
35:53It's still our fault.
35:54I know it's still our fault.
35:55Not just because of our performance,
35:57but the stress is nothing like I've ever experienced before.
36:01I never want to do this again.
36:03All I want to do is make sure that I'm
36:05I never want to do this again.
36:06All I want to do is get into a warm bath
36:09and have a good cry, honestly.
36:11We did what we could, y'all.
36:13Ugh.
36:27Ladies and gentlemen, a big thank you
36:29on behalf of all the judges for dining here at Ramsay's Rooftop.
36:33Have you enjoyed yourselves?
36:34Woo!
36:36Now, I'd like to introduce you to our incredible amateur home
36:41cooks that took care of this event for you all this evening.
36:46Please welcome the red team.
36:48Woo!
36:49Red team!
36:52And the blue team.
36:53Woo!
36:56Well done.
36:57Wow, what a night.
36:59Let's get down to business.
37:00Red team, blue team, tonight only one team can win.
37:03And for someone on the losing team,
37:05the time on this competition will come to an end.
37:08Now, after lots of discussions between the three of us
37:11and the feedback of our esteemed diners,
37:15we've come to a decision.
37:23Oh, man.
37:30The winning team is.
37:40Red team!
37:46Oh, my god.
37:48Yes.
37:48Red team wins.
37:49We're on to the semifinals.
37:51Oh, my god.
37:53It doesn't feel good getting stripped of your captain's
37:54title, but, you know, Mike stepped up.
37:56I stepped up.
37:56We finished a team.
37:57We won as a team, so I can't be happier.
38:00Ladies and gentlemen, on behalf of all the team
38:01here at MasterChef, thank you for your patience.
38:04Take care, good night, and God bless.
38:09That was awesome.
38:11Looking at how we just performed,
38:14there's not a lot to be proud of.
38:15We failed in almost every regard.
38:18It's not like I have nine lives.
38:20I take that responsibility, and there's a strong likelihood
38:23that I'm going home.
38:25Blue team, tonight you were completely disorganized.
38:28During the appetizer service, we overcooked so many scallops,
38:32and then we just couldn't right the ship
38:36across those entrees.
38:37Undercooked steaks, raw duck.
38:42Honestly, it was a disaster.
38:46Now, you three, give us a moment, please.
38:49Becca kept in the blue team, but she really
38:51struggled to keep them on task.
38:53They just weren't together.
38:54I've never seen incomplete plates coming out
38:57of the kitchen.
38:57That's a new low.
38:59Yeah, Becca was let down on the left and the right-hand side.
39:02Kamei was cooking the lobster and the duck,
39:04but it was Adam cooking the scallops and the steaks.
39:08Yeah.
39:10We agree?
39:11Yeah.
39:19Blue team, Adam, Kamei, Becca, after a lot of discussion,
39:24we've felt there's one individual tonight that
39:27is responsible for your team's loss,
39:30and that person going home tonight is Adam.
39:37Young man, you struggled.
39:40You were completely out of your depth.
39:42Then, after those first two or three mistakes,
39:45you couldn't even find your voice.
39:48But honestly, whilst tonight's challenge got the best of you,
39:51I know there's cooking in your DNA.
39:54Trust me, you have a long and very successful road
39:57ahead of you.
39:58How are you feeling?
39:59It's been a blessing from God to be able to be in this kitchen
40:02and have this experience.
40:04I've realized here that there's so much more out there
40:06to learn, and so I'm excited to really start that journey.
40:09Right.
40:11Please drop that apron onto the table,
40:13and say goodbye.
40:14I'm so proud of you.
40:15Love you.
40:16I love you.
40:17Love you.
40:18Love you.
40:18Love you.
40:19Love you, too.
40:20Love you, too, man.
40:25It's definitely sad, but I've learned so much
40:28in the MasterChef kitchen and being coached by these judges,
40:30and I'm really happy that they have me.
40:32I really appreciate all of it.
40:34You sound strong?
40:35Yes, sir.
40:35Absolutely.
40:37I came into the MasterChef kitchen as the youngest
40:38in the entire competition.
40:39I think I was able to definitely surprise some people
40:42with my approach to food and the things I was able to cook.
40:44It's really amazing that someone at 23 years old
40:48could make a dish like this.
40:50And that winner is Adam.
40:52Oh, my god.
40:54Michael and Adam, the Spice Boyz lineup.
40:57Yeah.
40:58What's up, man?
40:59Let's go.
41:01Take care.
41:02All right.
41:02Bye, y'all.
41:03Take care, bye.
41:05The biggest takeaway I have from the judges
41:07is something I heard from Gordon,
41:09and it was dust yourself off and keep going,
41:11because hard things are going to happen.
41:14But it's about how you reacted to those.
41:15And so I'll take that way beyond MasterChef.
41:22Next time, the top five cooks battle it out
41:25in the MasterChef Generations semifinal.
41:28Tonight, you have to survive two challenges,
41:30and one person will be leaving the competition
41:33after each challenge.
41:37We describe a dish with all the flavors.
41:39They have to recreate it.
41:41The sweetness, the smokiness, umami.
41:43I'm on the strogolos right now.
41:45It's time for keeping up with me.
41:48I want the yolk only.
41:50Oh, shit.
41:52Stand back and flambe.
41:53Stay with me, guys.
41:54Let's go.
41:55Back up.
41:56We're cooking down in the salmon.
41:57Oh, my god.
41:58Shoot.
41:59Boomer's never cooked this fast.
42:01Damn it.
42:01We take our time.
42:02This is not normal.
42:06One potato, two potato.