"MasterChef USA" Train to Table

1 00:00:02,130 --> 00:00:03,400 <i>Previously on "MasterChef"...</i> 2 00:00:03,400 --> 00:00:05,070 We're going to play recipe telephone. 3 00:00:05,070 --> 00:00:06,910 These duos are separated 4 00:00:06,910 --> 00:00:08,310 in the cooking of a dish over one hour. 5 00:00:08,310 --> 00:00:10,050 One starts, one brings it home. 6 00:00:10,050 --> 00:00:12,020 You've really got to set your partner up for success. 7 00:00:12,020 --> 00:00:13,960 <i>Some were perfectly aligned.</i> 8 00:00:13,960 --> 00:00:15,790 Flavors are great. Techniques are great. 9 00:00:15,790 --> 00:00:17,060 You read each other's minds. 10 00:00:17,060 --> 00:00:18,930 Congratulations, Rachel and Julio. 11 00:00:18,930 --> 00:00:20,900 Yeah! 12 00:00:20,900 --> 00:00:22,640 <i>While others were out of sync.</i> 13 00:00:22,640 --> 00:00:24,080 Don't put it on the fish! 14 00:00:24,080 --> 00:00:25,410 I'm doing the best I can with what I got here. 15 00:00:25,410 --> 00:00:26,910 Cait, the sauce! 16 00:00:26,920 --> 00:00:28,750 Ryan Kate really left Kayla a mess. 17 00:00:28,750 --> 00:00:31,490 The steaks are still in the package. 18 00:00:31,490 --> 00:00:33,190 Wish she'd put the carrots on for me. 19 00:00:33,200 --> 00:00:35,600 Ladies, sadly, filet mignon is overcooked. 20 00:00:35,600 --> 00:00:38,340 - And also this asparagus, it's just... - Mush. 21 00:00:38,340 --> 00:00:40,210 Ryan Kate, you didn't do enough. 22 00:00:40,210 --> 00:00:45,590 The duo leaving "MasterChef" tonight is Kayla and Ryan Kate. 23 00:00:45,590 --> 00:00:48,790 Say goodbye. 24 00:00:48,790 --> 00:00:51,500 <i>Tonight, it's full steam ahead</i> 25 00:00:51,500 --> 00:00:53,640 <i>in the second team challenge of the season.</i> 26 00:00:53,640 --> 00:00:57,240 You'll be cooking for a VIP fine dining experience. 27 00:00:57,240 --> 00:00:59,780 - Ooh. - These are full-on Michelin star dishes. 28 00:00:59,780 --> 00:01:01,880 - Oh, boy. - But this is no ordinary service. 29 00:01:01,890 --> 00:01:05,760 One duo from each team will be cooking on the moving train. 30 00:01:05,760 --> 00:01:08,530 <i>It's a race against the clock...</i> 31 00:01:08,530 --> 00:01:10,500 The diners are boarding the train. 32 00:01:10,500 --> 00:01:12,070 Come on, come on. We got to go faster. 33 00:01:12,070 --> 00:01:13,640 We got to get these out before that train stops. 34 00:01:13,640 --> 00:01:16,250 <i>To make sure everything stays on track.</i> 35 00:01:16,250 --> 00:01:18,380 - Should be medium rare. - That's black and blue. 36 00:01:18,380 --> 00:01:19,390 Do you both know what you're doing? 37 00:01:19,390 --> 00:01:20,720 All these ducks are overcooked. 38 00:01:20,720 --> 00:01:22,120 There's gonna be hell to pay. 39 00:01:22,130 --> 00:01:24,330 This is a fricking train wreck! 40 00:01:26,000 --> 00:01:32,074 41 00:01:33,520 --> 00:01:37,020 This is far from the MasterChef kitchen. 42 00:01:37,020 --> 00:01:39,030 Yeah. Where are we? 43 00:01:39,030 --> 00:01:40,430 A train? 44 00:01:40,430 --> 00:01:41,970 It's down to the top eight 45 00:01:41,970 --> 00:01:43,570 <i>and it's getting harder and harder.</i> 46 00:01:43,570 --> 00:01:46,540 <i>Last week, we were in the bottom.</i> 47 00:01:46,540 --> 00:01:49,010 The margin of error is shrinking, so... 48 00:01:49,010 --> 00:01:50,580 - Nowhere to hide. - Nowhere to hide now. 49 00:01:50,580 --> 00:01:53,320 MasterChef Station. 50 00:01:53,320 --> 00:01:55,430 <i>This is our second field challenge.</i> 51 00:01:55,430 --> 00:01:57,600 We know we're in for a tough one. 52 00:01:57,600 --> 00:02:00,640 So we really got to step up today and knock it out of the park. 53 00:02:08,050 --> 00:02:09,750 - MasterChef gravy train. - Oh, my gosh. 54 00:02:14,770 --> 00:02:16,470 Choo-choo! 55 00:02:19,270 --> 00:02:22,050 Excellent. Oh, my God. 56 00:02:22,050 --> 00:02:23,310 <i>Last field challenge,</i> 57 00:02:23,320 --> 00:02:25,850 Gordon's riding around on a water ski. 58 00:02:25,850 --> 00:02:28,190 And this challenge, he's in the conductor's seat? 59 00:02:28,190 --> 00:02:30,560 - Like, what can't he do? - What a ride. 60 00:02:30,560 --> 00:02:34,200 - Oh, my God. - Another unique entrance! 61 00:02:34,200 --> 00:02:37,170 Oh, boy. Oh, boy. How cool is that, by the way? 62 00:02:37,180 --> 00:02:38,340 Amazing! 63 00:02:38,340 --> 00:02:40,780 - Good morning, guys. - Morning! 64 00:02:40,780 --> 00:02:42,720 - Feeling good? - Yes! 65 00:02:42,720 --> 00:02:47,460 Listen up, because it's time for our next big field challenge. 66 00:02:47,460 --> 00:02:51,300 Today, you'll be cooking for a one-of-a-kind 67 00:02:51,300 --> 00:02:55,210 VIP fine dining experience. 68 00:02:55,210 --> 00:02:57,520 VIP fine dining. Hmm. 69 00:02:57,520 --> 00:03:01,660 That's right. You'll be serving nearly 60 VIP guests. 70 00:03:01,660 --> 00:03:02,690 Right here. 71 00:03:02,690 --> 00:03:04,660 - Wow. - I love it. 72 00:03:04,660 --> 00:03:08,810 These are discerning guests that are willing to pay a big premium 73 00:03:08,810 --> 00:03:12,210 for impeccable service and excellent food. 74 00:03:12,210 --> 00:03:15,890 In this challenge, each team will have to cook an elegant meal 75 00:03:15,890 --> 00:03:19,960 featuring an amuse-bouche and a main course. 76 00:03:19,960 --> 00:03:24,240 - That's right. Two courses. - That's going to be tough. 77 00:03:24,240 --> 00:03:26,770 Now, listen up, because the duos on the winning team 78 00:03:26,780 --> 00:03:30,620 will be safe from elimination when we return to the MasterChef kitchen. 79 00:03:30,620 --> 00:03:33,320 However, if you find yourself on the losing team today, 80 00:03:33,320 --> 00:03:38,230 you will fight for your survival inside that dreaded pressure test next time. 81 00:03:38,230 --> 00:03:40,170 - Don't won't be on that. - Another one. 82 00:03:40,170 --> 00:03:45,310 Where unfortunately, at least one duo will be leaving the competition. 83 00:03:46,520 --> 00:03:48,990 Okay, guys, now we need teams. 84 00:03:48,990 --> 00:03:52,560 Today, to keep things really simple, we're going to split you right down the middle. 85 00:03:52,560 --> 00:03:55,530 So that means we have four duos on each team. 86 00:03:55,530 --> 00:04:00,440 - Let's do this. - This is going to be cool! 87 00:04:00,440 --> 00:04:03,450 All right. Here's the Blue Team aprons. Good luck, guys. 88 00:04:03,450 --> 00:04:06,290 All right! Come on, Team Red. 89 00:04:06,290 --> 00:04:09,460 So we have Zach and Michelle, Rachel and Julio, 90 00:04:09,460 --> 00:04:11,430 Timothy and Athena, Tonna and Cait. 91 00:04:11,430 --> 00:04:13,470 You are gonna be the Red Team. 92 00:04:13,470 --> 00:04:16,570 Jessica and Jesse, Azu and Javier, 93 00:04:16,580 --> 00:04:18,340 Adam and Joel, Tina and Aivan, 94 00:04:18,340 --> 00:04:20,050 you are going to be the Blue Team. 95 00:04:21,180 --> 00:04:23,120 - Mm. I like red. - All right. 96 00:04:23,120 --> 00:04:27,230 Nothing keeps you running on schedule quite like a captain. 97 00:04:27,230 --> 00:04:32,810 So please take a minute amongst yourselves to pick one duo to lead your team to victory. 98 00:04:34,540 --> 00:04:36,680 - We've both been bartenders. - I think we should do it, too. 99 00:04:36,680 --> 00:04:38,320 - No, yeah, yeah. - I mean, this guy runs 100 00:04:38,320 --> 00:04:39,790 million-dollar sales all the time. 101 00:04:42,190 --> 00:04:43,630 - Yep. Yep. We feel good. - Let's go. 102 00:04:43,630 --> 00:04:45,030 - Blue Team on three. - Yeah, yeah, yeah, yeah! 103 00:04:45,030 --> 00:04:46,830 - One, two, three. - Blue! 104 00:04:46,840 --> 00:04:49,010 - Red Team! - Okay, so, Red Team, 105 00:04:49,010 --> 00:04:51,510 please tell us who you picked as captains and why. 106 00:04:51,510 --> 00:04:53,750 - We volunteered to be captains. - Okay. 107 00:04:53,750 --> 00:04:56,750 We're ready to show that we have some leadership skills, 108 00:04:56,760 --> 00:04:59,060 and we're excited about working with this team. 109 00:04:59,060 --> 00:05:01,230 Okay, Blue Team, who's the captain? 110 00:05:01,230 --> 00:05:04,470 All right, Jesse and Jessica. Tell us why. 111 00:05:04,470 --> 00:05:07,040 We both have experience, especially in bartending, 112 00:05:07,040 --> 00:05:08,340 running the ship, if you will. 113 00:05:08,340 --> 00:05:11,380 And we do not put out poor food. 114 00:05:11,380 --> 00:05:13,350 So tonight is going to be the best food possible. 115 00:05:13,350 --> 00:05:15,860 - Okay. - Right, Red Team, Blue Team, listen up. 116 00:05:15,860 --> 00:05:17,860 Today, we want to ensure that the diners 117 00:05:17,860 --> 00:05:20,640 get the highest quality of service. 118 00:05:20,640 --> 00:05:24,080 So we've created your menus for you today. 119 00:05:24,080 --> 00:05:26,210 - Oh! - Ooh. 120 00:05:26,210 --> 00:05:31,390 Red Team, you'll be cooking a delicious crab vol-au-vent 121 00:05:31,390 --> 00:05:32,560 finished with crème fraîche and dill, 122 00:05:32,560 --> 00:05:34,530 topped with salmon roe caviar. 123 00:05:34,530 --> 00:05:35,500 - Okay. - Okay. 124 00:05:35,500 --> 00:05:36,870 After that, your main course 125 00:05:36,870 --> 00:05:39,370 is a beautiful medium rare filet mignon 126 00:05:39,370 --> 00:05:41,750 with sautéed mushrooms, mashed potatoes, 127 00:05:41,750 --> 00:05:45,750 wilted greens, finished with a beautiful peppercorn sauce. 128 00:05:45,750 --> 00:05:49,390 Blue Team, you'll be cooking a beautiful sesame crusted 129 00:05:49,390 --> 00:05:53,000 ahi tuna crisp served with an avocado purée, 130 00:05:53,000 --> 00:05:54,440 and pickled red onions. 131 00:05:54,440 --> 00:05:58,410 The entrée is a delicious pan-seared duck breast 132 00:05:58,410 --> 00:06:01,280 with butternut squash purée, roasted carrots, 133 00:06:01,280 --> 00:06:03,190 and a port wine sauce. 134 00:06:03,190 --> 00:06:04,920 - Yeah. - Understood? 135 00:06:04,920 --> 00:06:05,730 Yes, Chef. 136 00:06:05,730 --> 00:06:07,560 But this is no ordinary service, 137 00:06:07,560 --> 00:06:10,200 because once our VIP guests arrive, 138 00:06:10,200 --> 00:06:14,410 one duo from each team will be responsible for cooking 139 00:06:14,410 --> 00:06:19,020 and serving the amuse-bouche on the moving train. 140 00:06:19,020 --> 00:06:21,590 Oh, my God. 141 00:06:21,590 --> 00:06:23,430 Yes, the train's gonna be moving. 142 00:06:23,430 --> 00:06:25,100 Yes, it's cramped. 143 00:06:25,100 --> 00:06:28,240 Yes, you've got Joe Bastianich breathing down your neck. 144 00:06:28,240 --> 00:06:33,510 We have never served food in a moving train. Are you kidding me right now? 145 00:06:33,520 --> 00:06:38,620 The train does a loop around this stunning scenery for 45 minutes. 146 00:06:38,630 --> 00:06:40,290 So by the time it returns, 147 00:06:40,300 --> 00:06:42,970 your main course must be ready to serve. 148 00:06:42,970 --> 00:06:45,710 And the diners will be casting their votes 149 00:06:45,710 --> 00:06:49,480 for the best team based on both courses. 150 00:06:49,480 --> 00:06:51,820 Right, Red Team, Blue Team, are we ready? 151 00:06:51,820 --> 00:06:53,450 - Yes, Chef. - Let's do it. 152 00:06:53,460 --> 00:06:57,130 Your time starts... 153 00:06:57,130 --> 00:06:59,030 - now! Let's go. - Come on, guys. Let's go, let's go 154 00:06:59,030 --> 00:07:03,310 - Let's go, let's go, let's go. - Go, Red Team! 155 00:07:03,310 --> 00:07:04,640 Let's go, guys. 156 00:07:04,640 --> 00:07:06,210 Let's get it, let's get it, let's get it. 157 00:07:08,420 --> 00:07:11,160 All right, you guys feeling good about what you're tasting here? 158 00:07:11,160 --> 00:07:14,860 The appetizer, the amuse-bouche, crab, crème fraîche, dill. 159 00:07:14,870 --> 00:07:17,740 We have the duck, and it's cooked a perfect medium rare. 160 00:07:17,740 --> 00:07:19,210 The skin is super crispy. 161 00:07:19,210 --> 00:07:21,180 It is going to be really difficult 162 00:07:21,180 --> 00:07:22,850 to replicate these dishes. 163 00:07:22,850 --> 00:07:24,880 <i>Fine dining is all about precision,</i> 164 00:07:24,880 --> 00:07:26,860 and there's nothing really to hide behind here. 165 00:07:28,760 --> 00:07:30,260 I like Joel and I to take the train, 166 00:07:30,260 --> 00:07:33,670 'cause precision and consistency is right up my alley. 167 00:07:33,670 --> 00:07:36,370 - Yep. - Okay, Joel and Adam, you guys will get on the train 168 00:07:36,370 --> 00:07:37,740 and kick ass over there, okay? 169 00:07:37,740 --> 00:07:39,610 To sear the tuna and the duck, 170 00:07:39,610 --> 00:07:41,920 I'm gonna have Tina and Aivan start that, okay? 171 00:07:41,920 --> 00:07:45,830 - Tina, my name. Tuna, my game. Don't worry, brother. - Yes, I love it! 172 00:07:45,830 --> 00:07:48,760 Azu and Javier, we're going to have you work on the vegetables. 173 00:07:48,770 --> 00:07:51,500 Our style of leadership is straight to the point. 174 00:07:51,500 --> 00:07:53,540 Absolutely. There's no time to mince words here. 175 00:07:53,540 --> 00:07:55,880 I want to get the job done, and I want us to win. 176 00:07:55,880 --> 00:07:58,520 We taste everything, every component, all right? 177 00:07:58,520 --> 00:08:00,590 If it's not good, we don't serve it, okay? 178 00:08:00,590 --> 00:08:04,400 If we have to, we're gonna get real Boston, real quick in this challenge. 179 00:08:04,400 --> 00:08:08,040 Look at me. I am the captain now. 180 00:08:08,040 --> 00:08:09,940 All right, we ready to dig into the steak? 181 00:08:09,940 --> 00:08:11,910 This is gonna be a really difficult challenge, 182 00:08:11,910 --> 00:08:14,320 because the key to replicating this menu is nailing the steak. 183 00:08:14,320 --> 00:08:16,950 If we're off there, the whole dish is gonna be off all day long. 184 00:08:16,960 --> 00:08:19,660 So, who feels really comfortable with the amuse? 185 00:08:20,930 --> 00:08:22,530 Rachel and Julio, we'll put you guys on the train. 186 00:08:22,530 --> 00:08:24,200 Having been captains already, that's your ship. 187 00:08:24,200 --> 00:08:26,340 - That's your train. Just run with it. - We got it. 188 00:08:26,340 --> 00:08:29,810 Athena and Timothy, you guys have done potatoes now a couple of times. 189 00:08:29,810 --> 00:08:31,950 - Yeah, we can sauté that for sure. - Yeah. 190 00:08:31,950 --> 00:08:35,560 - And then my South Dakota ladies. - Yes. 191 00:08:35,560 --> 00:08:37,190 - Let's go. - You guys are on the meat. 192 00:08:37,200 --> 00:08:38,870 <i>I'm taking the lead on this challenge,</i> 193 00:08:38,870 --> 00:08:41,740 but we're gonna have to take turns, you know, 194 00:08:41,740 --> 00:08:43,440 being in that leadership role. 195 00:08:43,440 --> 00:08:45,340 Let's just communicate, you guys. 196 00:08:45,350 --> 00:08:48,020 We need to communicate. All be kind to each other, but communicate. 197 00:08:48,020 --> 00:08:51,690 Our leadership style is gonna to be to protect the emotions of our team, 198 00:08:51,690 --> 00:08:54,760 and we're going to show that we have confidence in them 199 00:08:54,770 --> 00:08:56,800 so they can have confidence in themselves. 200 00:08:56,800 --> 00:08:58,570 - One, two, three. - Go, Red! 201 00:08:58,570 --> 00:09:00,270 - Let's go, team! - Blue! 202 00:09:00,280 --> 00:09:01,480 Let's go! Go, go, go, go, go! 203 00:09:01,480 --> 00:09:05,950 Let's get ready! Okay, show me the tuna! 204 00:09:05,950 --> 00:09:08,990 - Bring the energy, team. - We got this today, guys. 205 00:09:08,990 --> 00:09:10,860 Already rocking and rolling, Tina, I love it. 206 00:09:10,860 --> 00:09:14,000 - Yes, we good. - You good. 207 00:09:14,000 --> 00:09:16,110 - What a beautiful day. - Oh, my goodness me. 208 00:09:16,110 --> 00:09:18,110 - Look at this. - Very exciting challenge. 209 00:09:18,110 --> 00:09:20,780 We're cooking for a train full of VIP diners. 210 00:09:20,780 --> 00:09:23,890 These dishes are full-on Michelin-starred restaurant dishes. 211 00:09:23,890 --> 00:09:27,030 The whole point of the day is starting off strong 212 00:09:27,030 --> 00:09:29,030 - and organizing yourself from the beginning. - That's right. 213 00:09:29,030 --> 00:09:31,770 - How are the potatoes? - They're boiling. 214 00:09:31,770 --> 00:09:33,780 - Potatoes are boiling. - Sorry if I annoy you guys. 215 00:09:33,780 --> 00:09:35,480 - No, no, you're good. - I need to, like... 216 00:09:35,480 --> 00:09:37,620 - Annoy us as much as possible. - Okay. 217 00:09:37,620 --> 00:09:39,890 Red Team's captains, we've got Michelle and Zach. 218 00:09:39,890 --> 00:09:41,890 They've been on top. They've been on the bottom. 219 00:09:41,890 --> 00:09:44,700 Their ambition sometimes outweighs their capacity, I think. 220 00:09:44,700 --> 00:09:48,000 And today, they're here to demonstrate that they have what it takes 221 00:09:48,000 --> 00:09:50,040 to lead a team like this to victory. 222 00:09:50,040 --> 00:09:51,680 - Sure. - How are you guys doing? 223 00:09:51,680 --> 00:09:53,280 All right, Rachel is gonna chop up some dills. 224 00:09:53,280 --> 00:09:55,720 We're going to get the vol-au-vent baking right now. 225 00:09:55,720 --> 00:09:58,690 - Okay. - Let's talk about the Red Team's and the amuse-bouche. 226 00:09:58,690 --> 00:10:00,060 That beautiful little vol-au-vent. 227 00:10:00,060 --> 00:10:01,530 You have a lot of variables with that. 228 00:10:01,530 --> 00:10:03,630 Is the crab meat creamy enough? 229 00:10:03,640 --> 00:10:05,200 Is the pastry shell toasted enough? 230 00:10:05,210 --> 00:10:07,810 My big concern about the Red Team is their filet mignon. 231 00:10:07,810 --> 00:10:09,810 So those are a lot of filets to cook. 232 00:10:09,810 --> 00:10:12,020 How do you cook them all to a perfect medium rare? 233 00:10:12,020 --> 00:10:15,160 You're going to have to sear all the steaks to rare during prep, 234 00:10:15,160 --> 00:10:19,200 and then when tables are called for service, you could cook them to mid-rare. 235 00:10:19,200 --> 00:10:22,410 Let's go, Blue Team. We're tasting everything, okay? 236 00:10:22,410 --> 00:10:24,310 Yes. Yes, sir! Yes, sir! 237 00:10:24,310 --> 00:10:27,150 So, captaining the Blue Team, we've got Jessica and Jesse, 238 00:10:27,150 --> 00:10:28,950 another powerhouse duo. 239 00:10:28,950 --> 00:10:31,960 Assertive, strong, and most importantly, they've got the finesse. 240 00:10:31,960 --> 00:10:35,060 But Jesse can get pretty fiery when under pressure. 241 00:10:35,070 --> 00:10:36,670 - You feel good about this? - Yes. 242 00:10:36,670 --> 00:10:38,470 Yeah? I think we need a touch of oil in there. 243 00:10:38,470 --> 00:10:40,810 - No. - You sure about that? We don't need any oil? 244 00:10:40,810 --> 00:10:43,250 - No. No. - No? Okay. Okay. 245 00:10:43,250 --> 00:10:45,250 Think what they've got to achieve on the amuse-bouche, 246 00:10:45,250 --> 00:10:46,950 You have to sear the tuna properly. 247 00:10:46,960 --> 00:10:48,990 You have to toast the sesame seeds. 248 00:10:48,990 --> 00:10:51,400 - It has to be crisp. So many variables. - Absolutely. 249 00:10:51,400 --> 00:10:53,570 - Looks good, right? I like that. - Yeah, keep it going. 250 00:10:53,570 --> 00:10:55,140 Let's talk about the duck. 251 00:10:55,140 --> 00:10:57,580 Not only are you worrying about a temperature on the inside, 252 00:10:57,580 --> 00:10:59,580 but you also need the crispy skin, 253 00:10:59,580 --> 00:11:01,980 which means you have to render out that fat. 254 00:11:01,990 --> 00:11:05,090 - Absolutely. - The protein, obviously, no pressure. 255 00:11:05,090 --> 00:11:06,960 - But, like, big deal. - Yeah, big deal. 256 00:11:06,960 --> 00:11:10,270 Roles between the two of you, making sure who's doing what 257 00:11:10,270 --> 00:11:12,670 and we know what's going on. 258 00:11:14,110 --> 00:11:16,380 Red Team, Blue Team. 259 00:11:16,380 --> 00:11:20,120 The train is departing in 20 minutes. Let's go! 260 00:11:20,120 --> 00:11:22,260 Jesse, Jessica. 261 00:11:22,260 --> 00:11:25,230 - So who is doing what? - Tina is working on the fish right now 262 00:11:25,230 --> 00:11:27,130 while Aivan is scoring the duck breasts. 263 00:11:27,140 --> 00:11:29,840 Joel and Adam working on the shiso leaves for the tuna. 264 00:11:29,840 --> 00:11:33,450 And then Javier and Azu are working on a butternut squash purée right now. 265 00:11:33,450 --> 00:11:35,720 - So everyone's got a clear, clear role. - Yes. 266 00:11:35,720 --> 00:11:38,320 - Who's going on the train? - Joel and Adam are gonna go on the train. 267 00:11:38,320 --> 00:11:40,160 - Ooh. - Yes. 268 00:11:40,160 --> 00:11:41,900 Have you guys cooked tuna like this before? 269 00:11:41,900 --> 00:11:43,600 Do you normally cook it dry? 270 00:11:43,600 --> 00:11:45,910 I don't want the oil on the fish. 271 00:11:45,910 --> 00:11:48,410 It needs a little oil so that you get color 272 00:11:48,410 --> 00:11:51,920 - on the sesame seeds. - This is a big mistake. 273 00:11:51,920 --> 00:11:54,420 Please take this out of the pan. All right. 274 00:11:54,420 --> 00:11:55,860 Look at that. Tuna's already... look at that. 275 00:11:55,860 --> 00:11:57,230 It's already coming off. 276 00:11:57,230 --> 00:11:58,330 - Any salt? - Yes. 277 00:11:58,330 --> 00:12:01,400 - Yes, salt in the sesame seeds. - Together. 278 00:12:01,400 --> 00:12:04,180 Wait. So is there salt on the actual tuna? 279 00:12:04,180 --> 00:12:08,280 - Only on the sesame seeds. - You should put some on the tuna as well. 280 00:12:08,280 --> 00:12:12,490 - Okay. - We need to make sure it's all salted and seasoned, right? 281 00:12:12,490 --> 00:12:15,460 - Jesse, Jesse, come here. This is all wrong. - Yes. Okay. 282 00:12:15,470 --> 00:12:17,700 - We know it. I think you know it. - Okay. 283 00:12:17,700 --> 00:12:20,140 You need to take control of this because this is gonna sideways really quick. 284 00:12:20,140 --> 00:12:22,280 Tina is her name. Tuna might be her game. 285 00:12:22,280 --> 00:12:24,550 - But not today. - So you're the captain, right? 286 00:12:24,550 --> 00:12:26,720 - What are we going to do? - Yeah, I think we need a touch of oil in there. 287 00:12:26,720 --> 00:12:29,590 As soon as the tuna gets on the train, there's nothing we can do. 288 00:12:29,590 --> 00:12:33,030 - It needs more oil. Tina. It needs more oil, okay? - Okay. 289 00:12:33,030 --> 00:12:36,240 If we don't get this tuna right, it's gonna set the tone for the rest of the meal. 290 00:12:49,830 --> 00:12:51,700 So you're the captain, right? What are we going to do? 291 00:12:51,710 --> 00:12:54,480 Yeah, it needs more oil. Tina. Tina, it needs more oil, okay? 292 00:12:54,480 --> 00:12:59,190 - Okay. - It is so important as captains to step in and pivot roles. 293 00:12:59,190 --> 00:13:01,860 <i>We cannot sit there and keep working with a bad product.</i> 294 00:13:01,860 --> 00:13:05,460 <i>As soon as Joel and Adam get on the train, there's nothing we can do.</i> 295 00:13:05,470 --> 00:13:07,470 So we need to set the brothers up for success. 296 00:13:07,470 --> 00:13:10,210 We're going to do a quick, quick sear, just like she was doing, 297 00:13:10,210 --> 00:13:14,110 but I just want a little oil to brown it a little better. 298 00:13:14,120 --> 00:13:15,950 - All right, good luck. - Thank you. 299 00:13:15,950 --> 00:13:18,020 Use this. Don't use the tongs. 300 00:13:18,020 --> 00:13:19,860 Okay, can you do more tuna? I'll sear it. 301 00:13:19,860 --> 00:13:21,600 - Okay, here. - Just, just... 302 00:13:21,600 --> 00:13:23,500 - I have tuna here. - Okay. 303 00:13:23,500 --> 00:13:25,840 Right, Zach and Michelle, tell me, how have you split this team up? 304 00:13:25,840 --> 00:13:27,380 - Who's doing what? - So we've got Rachel and Julio 305 00:13:27,380 --> 00:13:30,520 - on the amuse-bouche. - Athena and Timothy are on 306 00:13:30,520 --> 00:13:33,290 - the potatoes and the Swiss chard. - Mashed potatoes. 307 00:13:33,290 --> 00:13:35,630 Cait and Tonna, they're on the steaks. 308 00:13:35,630 --> 00:13:37,130 - Are the vol-au-vents in the oven? - Yes, they're in the oven. 309 00:13:37,130 --> 00:13:38,660 - They're in the oven. - Okay, good. 310 00:13:38,670 --> 00:13:41,870 Check the seasoning before they depart on that train. 311 00:13:41,870 --> 00:13:43,370 All right, sounds good. You got it. Thank you. 312 00:13:43,370 --> 00:13:46,610 Oh, my gosh, this butter is melted. 313 00:13:46,620 --> 00:13:48,920 Right. Listen, what are you two doing? 314 00:13:48,920 --> 00:13:51,660 Zach, Michelle, two seconds, please. 315 00:13:51,660 --> 00:13:53,590 We've got to sear these guys, yeah? Top and bottom. 316 00:13:53,600 --> 00:13:55,260 - Got it. - That is not seared. 317 00:13:55,260 --> 00:13:57,000 No, it's not. Yep, that's my fault. 318 00:13:57,000 --> 00:13:59,370 Do you both know what you're doing? Protein, let's go. 319 00:13:59,370 --> 00:14:01,540 - Work it, yes? Let's go. - Got it, thank you. 320 00:14:01,550 --> 00:14:05,650 All right, if at any point in time you guys want us to step in, 321 00:14:05,650 --> 00:14:07,390 - please just communicate that, okay? - We got it. 322 00:14:07,390 --> 00:14:09,930 - We got it. - <i>Gordon's upset.</i> 323 00:14:09,930 --> 00:14:13,300 But Cait and Tana are telling us that they've got this under control. 324 00:14:13,300 --> 00:14:15,570 I do believe in you. I know that you're capable of this. 325 00:14:15,570 --> 00:14:18,540 I've seen your steaks before. You got it. You got it. You got it. 326 00:14:18,550 --> 00:14:21,450 They still seem confident, so we want to trust in them. 327 00:14:21,450 --> 00:14:23,320 Guys, 15 minutes, we have to have plates. 328 00:14:23,320 --> 00:14:25,220 Oh, my goodness me, Red Team are fast asleep. 329 00:14:25,230 --> 00:14:27,730 Tonna and Cait attempted to sear the filet, 330 00:14:27,730 --> 00:14:31,300 and all it was was just lightly seared on top and raw around the outside. 331 00:14:31,300 --> 00:14:32,940 - Oh, my God. - They don't look confident. 332 00:14:32,940 --> 00:14:34,780 Their effort to try to prove themselves 333 00:14:34,780 --> 00:14:36,750 might drag the entire Red Team down. 334 00:14:36,750 --> 00:14:39,320 - How we looking on the purée? - Just a bit, no? 335 00:14:39,320 --> 00:14:41,060 - Jessica, I need one purée. - Tiny bit, yep. 336 00:14:41,060 --> 00:14:43,190 - Blue team's not much better. - No! 337 00:14:43,190 --> 00:14:46,600 So the sesame seared ahi tuna, they put Tina on to do it. 338 00:14:46,600 --> 00:14:50,370 - Disaster. - It looks just as white as it did before it went in the pan. 339 00:14:50,370 --> 00:14:52,880 Why are we heating the pans up so hot? 340 00:14:52,880 --> 00:14:55,250 When you put a pan that hot, you're gonna hit instant caramelization. 341 00:14:55,250 --> 00:14:57,590 It's going to burn the carrots. All right? 342 00:14:57,590 --> 00:14:59,860 - Okay. I got it. - So just let it sit there, okay? 343 00:14:59,860 --> 00:15:02,460 So Jesse is passionate. 344 00:15:02,470 --> 00:15:04,840 He is happy to tell you what he thinks. 345 00:15:04,840 --> 00:15:06,770 We're gonna need some garlic. I'll grab some garlic real quick. 346 00:15:06,780 --> 00:15:07,940 - I'll crush it for you. - Say behind. 347 00:15:07,940 --> 00:15:09,810 Azu, say, "Behind you," please! 348 00:15:09,810 --> 00:15:11,380 - Yeah, sorry! Okay. - All right. 349 00:15:11,380 --> 00:15:13,320 <i>He's typically got a really great opinion,</i> 350 00:15:13,320 --> 00:15:16,190 <i>but sometimes it comes off a little bit steamy,</i> 351 00:15:16,190 --> 00:15:17,700 and it might ruffle some feathers. 352 00:15:17,700 --> 00:15:19,300 Taste this, please. 353 00:15:22,840 --> 00:15:24,980 - It's fine. - It's not fine. We want good. 354 00:15:24,980 --> 00:15:27,550 - The vol-au-vent, is it hot? - Yes. 355 00:15:27,550 --> 00:15:29,020 It's good. It's okay. 356 00:15:34,630 --> 00:15:38,670 Red Team, Blue Team, the diners are boarding the train! 357 00:15:38,670 --> 00:15:42,010 Let's go! 358 00:15:42,010 --> 00:15:45,080 Okay, we're getting ready to taste, guys. 359 00:15:45,090 --> 00:15:47,220 - Shall we? Blue Team? - How's the jus, Jess? 360 00:15:47,220 --> 00:15:49,960 - Much better? Okay. - Better. Put it right here. 361 00:15:49,960 --> 00:15:52,530 Jessica and Jesse, describe the dishes, please. 362 00:15:52,530 --> 00:15:56,010 All right, so we have a seared, sesame crusted ahi tuna 363 00:15:56,010 --> 00:15:58,540 with an avocado crema and some pickled onion. 364 00:15:58,550 --> 00:16:00,510 And for your entrée we have a seared duck breast, 365 00:16:00,520 --> 00:16:04,190 port wine jus, butternut squash purée, and some glazed carrots. 366 00:16:04,190 --> 00:16:07,160 I've got a lot of problems here. The tuna is overcooked. 367 00:16:07,160 --> 00:16:09,230 The sesames are not toasted at all. 368 00:16:09,230 --> 00:16:11,540 I mean, but we had this conversation about putting color on the sesame seeds. 369 00:16:11,540 --> 00:16:14,510 - Yes. Yes, Chef. - It takes a hotter pan than what you're using. 370 00:16:14,510 --> 00:16:17,520 Tuna. It's bland. I mean, it's under-seasoned. 371 00:16:17,520 --> 00:16:22,960 - Okay, heard. - The duck. Beautiful. 372 00:16:22,960 --> 00:16:26,200 Yep. When you taste those carrots, they're under-cooked and they're under-seasoned. 373 00:16:26,200 --> 00:16:28,600 - Absolutely. - Look, the train is leaving in 15 minutes, 374 00:16:28,610 --> 00:16:30,540 - and this tuna needs to be rectified. - Okay. 375 00:16:30,540 --> 00:16:32,480 - Okay. Thank you, Chef. - Train's leaving, guys. 376 00:16:32,480 --> 00:16:34,550 We need to redo that tuna right now, okay? 377 00:16:34,550 --> 00:16:36,850 So get all the pans on as hot as possible. 378 00:16:36,860 --> 00:16:40,160 - Dear, oh, dear. - It needs more seasoning, too. It needs to be salted. 379 00:16:40,160 --> 00:16:42,000 - More salt? - Yes, they said it was bland. 380 00:16:42,000 --> 00:16:45,140 - Yes. - So the tuna seems to be getting off to a rocky start. 381 00:16:45,140 --> 00:16:48,540 <i>It's under-seasoned. We're having to recook it. Time's running out.</i> 382 00:16:48,550 --> 00:16:51,680 If we miss this train, we're gonna be in that pressure test. 383 00:16:51,680 --> 00:16:53,350 Okay. 384 00:16:53,350 --> 00:16:55,720 Zach and Michelle, describe the dishes, please. 385 00:16:55,730 --> 00:16:57,830 So the amuse-bouche is a crab vol-au-vent 386 00:16:57,830 --> 00:17:00,630 with a dill crème fraîche with salmon roe on top. 387 00:17:00,640 --> 00:17:03,170 And then we have a filet mignon with some Swiss chard, 388 00:17:03,170 --> 00:17:05,240 some creamy potatoes, sautéed mushrooms, 389 00:17:05,240 --> 00:17:06,980 - and a green peppercorn sauce. - Yup. 390 00:17:06,980 --> 00:17:08,750 Both the amuse-bouche and the filet 391 00:17:08,750 --> 00:17:10,990 look technically sound, but they look sloppy. 392 00:17:10,990 --> 00:17:13,730 We need more precision, more perfection. 393 00:17:13,730 --> 00:17:16,600 - This looks like a family meal. - You got it. 394 00:17:16,600 --> 00:17:19,510 See? See, you got too much crab. Who's seasoning that? 395 00:17:19,510 --> 00:17:21,740 - That was Rachel and Julio. - More salt. 396 00:17:21,740 --> 00:17:24,750 - Okay. - You got to remember, you may taste the crab by itself, 397 00:17:24,750 --> 00:17:27,890 but once it goes in a pastry, it takes a little bit of that away. 398 00:17:27,890 --> 00:17:30,360 - So make sure it's highly seasoned. - Okay. Understood. 399 00:17:30,360 --> 00:17:32,500 - The cook on there? - It should be medium rare. 400 00:17:32,500 --> 00:17:36,110 - So you can tell how rare that is. - That's black and blue. 401 00:17:36,110 --> 00:17:39,610 - Our steak was rare. - We have a big issue. 402 00:17:39,610 --> 00:17:41,250 - Understood. - I'm not confident with those two cooking. 403 00:17:41,250 --> 00:17:42,890 This is a disaster. 404 00:17:42,890 --> 00:17:45,220 If I start bringing steaks back from the dining room, 405 00:17:45,220 --> 00:17:47,830 rare, mooing like this, there's gonna be hell to pay. 406 00:17:50,370 --> 00:17:52,410 - That can't happen. - That's not good. 407 00:18:04,360 --> 00:18:05,500 - All right, guys. - Let's pull it in. 408 00:18:05,500 --> 00:18:07,640 - Let's go! - All right. 409 00:18:07,640 --> 00:18:10,070 Rachel and Julio, the filet needs to be a little more seasoned. 410 00:18:10,070 --> 00:18:11,910 - A little more salt. - Seasoned. Add more salt. Copy that. 411 00:18:11,910 --> 00:18:13,950 - Okay, we saw it was rare. - It was. 412 00:18:13,950 --> 00:18:16,950 So I don't want to say that I don't believe in you guys, because I do. 413 00:18:16,950 --> 00:18:20,430 But we just need to come up with a system here that works. 414 00:18:20,430 --> 00:18:22,830 - Okay. - What is going on? 415 00:18:22,830 --> 00:18:25,940 Feeling like we have to pay extra special attention 416 00:18:25,940 --> 00:18:29,580 to these steaks in order for them to turn out the way that we want. 417 00:18:29,580 --> 00:18:32,690 Just make sure that our station is neat and tidy and ready to go. 418 00:18:32,690 --> 00:18:35,020 If you're coming on the train with me, 419 00:18:35,020 --> 00:18:37,260 we are leaving in five minutes. 420 00:18:37,260 --> 00:18:39,060 Your amuse-bouche needs to be ready. 421 00:18:39,070 --> 00:18:41,170 Five minutes, Julio and Rachel. 422 00:18:41,170 --> 00:18:42,610 Five minutes till that train leaves! 423 00:18:42,610 --> 00:18:44,270 Got a brush? Would you grab a brush for me? 424 00:18:44,280 --> 00:18:46,350 - Yeah, where's the tuna? - I went into this, 425 00:18:46,350 --> 00:18:48,950 wanted to be the cool, calm, collected captain. 426 00:18:48,950 --> 00:18:51,590 And I'm starting to freak out. 427 00:18:51,590 --> 00:18:53,230 Train's leaving, guys. We've got to get the tuna on. 428 00:18:53,230 --> 00:18:55,570 Come on, come on, come on. Brush that. 429 00:18:55,570 --> 00:18:57,840 <i>I have no clue if this tuna is cooked correctly.</i> 430 00:18:57,840 --> 00:19:00,680 And we need to get those tunas done and on the train. 431 00:19:00,680 --> 00:19:03,050 We got the vol-au-vent right here, yes. 432 00:19:03,050 --> 00:19:04,680 This needs to thicken it up in there, 433 00:19:04,680 --> 00:19:07,590 because we're just going to add a little bit to the sauté pan. 434 00:19:07,590 --> 00:19:09,860 Okay, yeah, and that's good. You did a good job punching that up. 435 00:19:09,860 --> 00:19:12,360 - One minute to go. Let's go. - You guys good? 436 00:19:12,370 --> 00:19:14,170 Okay, we are ready to go. 437 00:19:14,170 --> 00:19:15,340 - All right. - I think we're ready. 438 00:19:15,340 --> 00:19:17,270 Red Team, Blue Team, all aboard! 439 00:19:17,270 --> 00:19:20,610 Make sure you have everything with you to execute your amuse-bouche. 440 00:19:20,620 --> 00:19:22,520 - Let's go. - Let's go. 441 00:19:22,520 --> 00:19:24,760 - Let's do it. - Okay, guys, go kick ass for us, okay? 442 00:19:24,760 --> 00:19:27,360 - Bye, guys! Good luck! - Let's go, let's go. We got this. 443 00:19:27,360 --> 00:19:28,800 Why is there four on the Red Team? 444 00:19:30,370 --> 00:19:32,570 - Is that okay? - Yeah. 445 00:19:32,570 --> 00:19:34,210 - Thank you so much. - Just drop it off. 446 00:19:34,210 --> 00:19:36,150 - All right. - Good job, guys. Let's go. 447 00:19:36,150 --> 00:19:39,590 We've prepped for this amuse-bouche, and we are ready to go. 448 00:19:39,590 --> 00:19:41,760 <i>The only thing we're worried about, really,</i> 449 00:19:41,760 --> 00:19:45,870 is leaving our team behind with so much to do for the entrée. 450 00:19:45,870 --> 00:19:48,400 Oh! 451 00:19:48,400 --> 00:19:50,210 - Scary. - And they're off. 452 00:19:50,210 --> 00:19:52,510 - Bye-bye, guys. - There goes the train. 453 00:19:52,510 --> 00:19:54,780 There they go! Good luck, Joe. 454 00:19:54,780 --> 00:20:00,430 Okay, Blue Team, Red Team, we have a full train of fine dining clients. 455 00:20:00,430 --> 00:20:02,260 You need to impress them. This is your time. 456 00:20:02,270 --> 00:20:03,600 Go to it. Come on, come on! 457 00:20:03,600 --> 00:20:05,270 - First time we're in a train. - I know. 458 00:20:05,270 --> 00:20:06,940 - How crazy is that? - Pan, red hot. 459 00:20:06,940 --> 00:20:09,450 Hot, hot, hot behind. 460 00:20:09,450 --> 00:20:14,420 I wish that we had not had to cook the tuna three times, but we're gonna make it work. 461 00:20:14,420 --> 00:20:15,930 We need to have a good sear on the tuna, 462 00:20:15,930 --> 00:20:18,130 so we're picking out the ones that look the best. 463 00:20:18,130 --> 00:20:19,800 These are the ones I want you to use. 464 00:20:19,800 --> 00:20:21,940 - Service ready. - Blue team, 465 00:20:21,940 --> 00:20:24,580 Red Team is ready with the first four amuse-bouche. Are you ready? 466 00:20:24,580 --> 00:20:27,150 We got some VIP diners, so these got to look good. 467 00:20:27,150 --> 00:20:29,290 Four coming up. 468 00:20:29,290 --> 00:20:31,790 Right, train's gone, just under 35 minutes 469 00:20:31,790 --> 00:20:34,800 until the diners return and we start serving the main course. 470 00:20:34,800 --> 00:20:37,200 Meat should be the last thing that goes in. 471 00:20:37,200 --> 00:20:39,740 You have to make sure the carrots are cooked before you add it, okay? 472 00:20:39,740 --> 00:20:42,410 - Yes, chef. - Oh. 473 00:20:42,410 --> 00:20:43,780 - Is that enough color on that one? - No. 474 00:20:43,780 --> 00:20:45,550 Don't flip it then. Get it back turned over. 475 00:20:45,550 --> 00:20:49,460 - Thank you, Tiffany. - Normally they call me "Chef." 476 00:20:49,460 --> 00:20:53,270 - Thank you, Chef. - Sorry. That won't happen again. 477 00:20:53,270 --> 00:20:55,740 I know it won't. 478 00:20:57,180 --> 00:20:59,880 Zach, I want you to feel that one. 479 00:20:59,880 --> 00:21:02,350 - Feels pretty rare. - So you got to be careful. 480 00:21:02,350 --> 00:21:05,090 - Yeah, I know, I'm debating whether or not... - What are you debating about? 481 00:21:05,090 --> 00:21:07,490 Well, Michelle and I take that over, but we got to plate. 482 00:21:07,500 --> 00:21:10,500 - Which one is most important? - The protein, yeah. 483 00:21:11,840 --> 00:21:14,010 - All right. - The steaks with Tonna and Cait 484 00:21:14,010 --> 00:21:15,480 have been a little bit in shambles, 485 00:21:15,480 --> 00:21:16,810 and it's time to sort that out. 486 00:21:16,810 --> 00:21:19,320 I think we should finish the steaks. 487 00:21:19,320 --> 00:21:21,990 Yeah. I know that this is difficult. 488 00:21:21,990 --> 00:21:25,360 Let's have Zach finish them while you guys are continuing to start them. 489 00:21:25,360 --> 00:21:28,840 I don't want to be mean, but we're just feeling like we need to babysit 490 00:21:28,840 --> 00:21:30,510 to ensure that everything goes right. 491 00:21:30,510 --> 00:21:34,720 - Whoo! - Oh, my God. 492 00:21:34,720 --> 00:21:37,350 - It did it again? - We keep leaving it unattended. 493 00:21:37,360 --> 00:21:39,190 <i>There's so much focus on the steaks,</i> 494 00:21:39,190 --> 00:21:41,000 and everything else is falling on us. 495 00:21:41,000 --> 00:21:42,360 <i>But we don't have enough hands</i> 496 00:21:42,370 --> 00:21:43,570 <i>for the other parts of the plate.</i> 497 00:21:43,570 --> 00:21:45,000 And if they keep focusing 498 00:21:45,000 --> 00:21:46,570 on these steaks, everything else is gonna suffer. 499 00:21:46,570 --> 00:21:49,310 Michelle, when Julio and Rachel get back, 500 00:21:49,310 --> 00:21:51,850 we'll probably need help with that, just because it's a lot of potatoes. 501 00:21:51,850 --> 00:21:54,090 Yep, yep. 502 00:21:56,660 --> 00:21:59,060 Let's go, boys. We got to go faster. 503 00:21:59,070 --> 00:22:00,770 Yes, Joe. 504 00:22:00,770 --> 00:22:04,540 We're on a moving train trying to do very delicate work. 505 00:22:04,540 --> 00:22:06,880 - So there's quite a bit of pressure. - - Ah. 506 00:22:06,880 --> 00:22:11,090 - Especially with these damn potatoes flipping over. - Behind you. 507 00:22:11,090 --> 00:22:12,930 - Oh, it's moving. - This is crazy. 508 00:22:12,930 --> 00:22:14,630 - Come on, come on, come on. - Service! 509 00:22:14,630 --> 00:22:17,470 - Service, please. - We've got service for four. 510 00:22:24,820 --> 00:22:28,160 Ladies and gentlemen, welcome to our gourmet train dining experience. 511 00:22:28,160 --> 00:22:32,600 Show of hands, if you preferred the ahi tuna from the Blue Team, please raise your hand. 512 00:22:34,400 --> 00:22:36,670 If you preferred the crab vol-au-vent 513 00:22:36,670 --> 00:22:38,280 from the Red Team, please raise your hand. 514 00:22:38,280 --> 00:22:41,050 Red dress, Red Team. We're on the crab. Why? 515 00:22:43,290 --> 00:22:44,490 Excellent. For you, sir? 516 00:22:46,030 --> 00:22:48,160 Enjoy the rest of your meal. 517 00:22:51,300 --> 00:22:53,810 Blue Team, service, coming up. 518 00:22:53,810 --> 00:22:56,180 Rachel and Julio, we got to go faster. 519 00:22:56,180 --> 00:22:57,780 - Come on. Rapido, rapido. - Yes, sir. 520 00:22:57,780 --> 00:23:01,260 - Let's go. Make them perfect. - Hot. Watch out behind. Sorry. 521 00:23:01,260 --> 00:23:03,930 We're halfway there, but we got to get these out before that train stops. 522 00:23:03,930 --> 00:23:06,100 I don't want Jesse yelling at me. 523 00:23:06,100 --> 00:23:09,040 I'm more worried about Jessica yelling. Have you heard Jessica yell? 524 00:23:09,040 --> 00:23:10,410 That's burnt. 525 00:23:10,410 --> 00:23:11,440 All right, we've got to turn the elements 526 00:23:11,440 --> 00:23:12,710 down on all of these burners. 527 00:23:12,710 --> 00:23:14,320 They're going way too high. 528 00:23:14,320 --> 00:23:16,250 See? This is burnt. 529 00:23:16,250 --> 00:23:18,520 - How do you burn a carrot? - - Look at this. 530 00:23:18,520 --> 00:23:21,630 - You need to control that over there, please. - I'm trying. 531 00:23:21,630 --> 00:23:27,440 Javier is scorching multiple batches of carrots, and it's becoming painful. 532 00:23:28,610 --> 00:23:29,980 - Okay. - These are garbage. 533 00:23:29,980 --> 00:23:31,720 - These are garbage. - Jessica. 534 00:23:31,720 --> 00:23:34,620 Hey, that's not gonna help us, all right? Slow down. 535 00:23:34,620 --> 00:23:39,470 Jess doesn't get frustrated often, but when she does, the Boston accent comes out. 536 00:23:39,470 --> 00:23:40,830 There's maple in everything. 537 00:23:40,840 --> 00:23:45,080 How do you burn a carrot? What? 538 00:23:45,080 --> 00:23:47,250 Lower the heat on everything. 539 00:23:47,250 --> 00:23:50,490 Red team, Blue Team, we're almost at the station. 540 00:23:50,490 --> 00:23:52,260 Last tables. Let's hurry it up. Come on! 541 00:23:52,260 --> 00:23:53,590 - Yes, Joe! - Let's go, Team Blue! 542 00:23:53,590 --> 00:23:56,430 Help you. Let's go. Let's push. 543 00:23:56,430 --> 00:23:58,440 Let's not drop the ball right now. 544 00:24:03,280 --> 00:24:06,950 Gentlemen, gentlemen, okay, does someone prefer one or the other? 545 00:24:15,440 --> 00:24:19,210 If you enjoyed the tuna from the Blue Team, please raise your hand. 546 00:24:19,210 --> 00:24:23,020 Okay, so we have three votes for the Blue Team tuna 547 00:24:23,020 --> 00:24:25,660 and one vote for the crab vol-au-vent from the Red Team. 548 00:24:27,230 --> 00:24:28,630 All right, last tray's going out. 549 00:24:28,630 --> 00:24:30,670 Service! Last ones. Let's go! 550 00:24:30,670 --> 00:24:34,240 - Come on! - Nice. Good job, buddy. 551 00:24:38,990 --> 00:24:39,750 Gee, it was good. 552 00:24:39,750 --> 00:24:42,260 Yo, good job. Did good. 553 00:24:42,260 --> 00:24:45,200 I enjoyed the tuna, the Blue dish, 554 00:24:45,200 --> 00:24:49,170 but I preferred the crab vol-au-vent because I thought it was more balanced. 555 00:24:50,810 --> 00:24:54,450 Red Team, Blue Team, the train is coming, guys. Let's go! 556 00:24:54,450 --> 00:24:57,660 You gotta to start plating! 557 00:24:57,660 --> 00:24:59,730 - You got it, guys. - Blue Team, are the ducks 558 00:24:59,730 --> 00:25:01,230 - ready for the first table? - No. 559 00:25:01,230 --> 00:25:03,000 - No? - We got two more left, and we're good. 560 00:25:03,000 --> 00:25:04,670 Let's get them in the pan. You can put one more in there, 561 00:25:04,670 --> 00:25:06,240 - one in there. Let's go. - I got it. I got it. 562 00:25:06,240 --> 00:25:08,440 I'm starting to freak out because the train comes back, 563 00:25:08,440 --> 00:25:10,050 <i>and we are not ready for service.</i> 564 00:25:10,050 --> 00:25:11,920 - Faster, Jess, faster. - It's hot. Hot. 565 00:25:15,120 --> 00:25:16,420 Blue Team, let's go! 566 00:25:16,430 --> 00:25:18,300 <i>The duck needs to get finished.</i> 567 00:25:18,300 --> 00:25:19,970 The carrots aren't cooked correctly. 568 00:25:19,970 --> 00:25:23,470 - This one, this one. - Ay! Yes, but that's not ready! 569 00:25:23,470 --> 00:25:24,840 <i>And it's still chaos in the kitchen.</i> 570 00:25:24,840 --> 00:25:26,150 - We're panicking. - We're panicking. 571 00:25:26,150 --> 00:25:28,820 - Oh, come on. - Oh, no. 572 00:25:40,940 --> 00:25:43,550 Okay, Red Team, Blue Team, let's go! 573 00:25:43,550 --> 00:25:45,990 - Oh, come on. - Oh, no. 574 00:25:45,990 --> 00:25:47,760 - Okay, Blue Team, Red Team, let's go, come on. - Let's go. 575 00:25:47,760 --> 00:25:49,860 The entrée service is about to start. 576 00:25:49,860 --> 00:25:52,600 Let's go! Joel, Adam, pick up! Let's go! 577 00:25:52,600 --> 00:25:54,640 Rachel, Julio, let's go! Back in, let's go! 578 00:25:54,640 --> 00:25:56,470 - Oh, here we go. Okay. - All right. 579 00:25:56,470 --> 00:25:57,740 Jump back. Jump back over here. 580 00:25:57,740 --> 00:26:00,050 Joel on veggies with Javi and Azu. 581 00:26:00,050 --> 00:26:02,020 Adam is doing duck. 582 00:26:02,020 --> 00:26:03,490 Adam and Joel are back helping us out. 583 00:26:03,490 --> 00:26:05,020 - Thank God. - Thank God. 584 00:26:05,020 --> 00:26:07,290 Adam, you feel good bringing the duck up? 585 00:26:07,300 --> 00:26:09,000 - Hey, guys, listen, listen. - Yeah, I've never done it. 586 00:26:09,000 --> 00:26:11,370 Needs to be put in the pan on the skin side down. 587 00:26:11,370 --> 00:26:14,140 - Why the hell are you cooking duck? - That's a good question. 588 00:26:14,140 --> 00:26:17,720 <i>Never cooked duck, but I know that you have to go skin side down</i> 589 00:26:17,720 --> 00:26:20,490 to render the fat and get the skin crispy. 590 00:26:20,490 --> 00:26:21,890 That's for one portion. 591 00:26:21,890 --> 00:26:24,160 How you do that with 60, I have no clue. 592 00:26:24,160 --> 00:26:27,900 I don't want the reason the Blue Team loses to be because of the duck, 593 00:26:27,900 --> 00:26:30,640 so I'm a little bit nervous about jumping in on the protein. 594 00:26:30,640 --> 00:26:32,910 The six will be cooking. When we pick up the six, 595 00:26:32,910 --> 00:26:35,650 - we put six more in a pan or a warmish pan. - Gotcha. 596 00:26:35,650 --> 00:26:37,490 Michelle, Zach, what do you need? 597 00:26:37,490 --> 00:26:39,460 - Cleaning these plates off. - Heard. 598 00:26:39,460 --> 00:26:42,060 - Rachel? We need sauce. We need more sauce. - More sauce? 599 00:26:42,070 --> 00:26:45,300 Diners are sitting down. Red team, Blue Team, let's go! 600 00:26:45,300 --> 00:26:47,310 - Three to four minutes. - One more duck! One more duck! 601 00:26:47,310 --> 00:26:49,610 - One more, one more, one more! - I'm going, I'm going, I'm going. 602 00:26:49,610 --> 00:26:52,450 Jess. Down. Come on, let's go. We got to go. 603 00:26:52,450 --> 00:26:55,760 Tonna, make sure all the steaks you send up are about the same size. 604 00:26:55,760 --> 00:26:57,960 - Don't send up a big one with a little one. - Okay. 605 00:26:57,960 --> 00:27:00,330 A little more chard in those pans! 606 00:27:00,330 --> 00:27:03,840 - A little more chard in the pans moving forward. - Heard. 607 00:27:03,840 --> 00:27:06,310 Go, go, go. Jesse, send them, please, let's go. 608 00:27:06,310 --> 00:27:08,680 - Ready. - Yes, please. Service. Okay, good. 609 00:27:08,690 --> 00:27:10,220 - Steak? - I need steaks to finish. 610 00:27:10,220 --> 00:27:12,190 - Can someone grab steak? - Yep, I'm on it. 611 00:27:12,190 --> 00:27:15,970 - Zach, can you hang out with the steaks? - Okay. Yeah, yeah. 612 00:27:15,970 --> 00:27:18,200 - Do you want one of us to come help plate? - Yes. 613 00:27:18,200 --> 00:27:20,340 - Let's go, next six. - All right, next six. 614 00:27:20,340 --> 00:27:22,680 - As soon as they come out, they've got to go on. - Yes. 615 00:27:22,680 --> 00:27:24,050 Let's go, then. Let's go. Everyone's saying yes, 616 00:27:24,050 --> 00:27:25,550 but we're just sort of standing staring. 617 00:27:25,550 --> 00:27:27,190 Let's go, guys, come on. Service, please. 618 00:27:27,190 --> 00:27:29,190 - Send it, Jessica. - Pick up for service, please! 619 00:27:29,190 --> 00:27:31,100 Let's go, send it. Let's go. 620 00:27:31,100 --> 00:27:34,230 We need to get faster! We need to get caught up on the steak! 621 00:27:34,240 --> 00:27:36,400 - Let's go, Red Team. Come on, guys. - Do you need more potatoes? 622 00:27:36,410 --> 00:27:38,810 - I need chard. I need chard. Is this warm enough? - Heard. Working. 623 00:27:38,810 --> 00:27:41,080 - Where's the steaks, please, Zach? - Right here. 624 00:27:41,080 --> 00:27:43,790 - You got it, you got it. - Let's go. Yes. 625 00:27:44,690 --> 00:27:46,530 For sake. 626 00:27:46,530 --> 00:27:48,530 - Touch that in there. Ice cold. - Yeah. Cold. 627 00:27:48,530 --> 00:27:52,240 Ice cold greens. Red team, all of you, stop. Come here. 628 00:27:52,240 --> 00:27:55,440 Come over here. Now, that is embarrassing. 629 00:27:55,440 --> 00:27:57,520 We've got ice cold greens. 630 00:27:57,520 --> 00:27:59,650 - Captains, step up and get a system, quickly. - Yes, Chef. 631 00:27:59,650 --> 00:28:02,390 - Yes, Chef. - Otherwise, we may as well go back to the 632 00:28:02,390 --> 00:28:03,960 MasterChef kitchen now and start the pressure test. 633 00:28:03,960 --> 00:28:06,730 - Yes, Chef. - Come on! Let's go. 634 00:28:06,730 --> 00:28:09,710 Okay, guys, Julio, I do want you up front with us. 635 00:28:09,710 --> 00:28:12,280 Rachel, can you help Timothy and Athena? 636 00:28:12,280 --> 00:28:15,750 Yes. I will grab a bigger pan so we can cook more at the same time. 637 00:28:15,750 --> 00:28:16,920 - More? Thank you. - Yeah. 638 00:28:16,920 --> 00:28:18,720 My greens are only cold 639 00:28:18,720 --> 00:28:21,460 because they're waiting for these filet mignons. 640 00:28:21,460 --> 00:28:25,000 So it's very frustrating because I'm also sautéing mushrooms 641 00:28:25,000 --> 00:28:26,510 <i>and making sure our sauce is warm.</i> 642 00:28:26,510 --> 00:28:29,240 In the middle so we can both work! 643 00:28:29,250 --> 00:28:31,950 Lack of communication is causing a problem. 644 00:28:31,950 --> 00:28:34,560 - We're not gonna blame you when it comes down to it. - Greens and mushrooms! 645 00:28:34,560 --> 00:28:36,120 - Come on, guys, push! - Mushrooms are on. Mushrooms are on. 646 00:28:36,130 --> 00:28:38,130 - Energy now, yeah? - Almost there! 647 00:28:38,130 --> 00:28:41,270 - We do need greens. - Make sure those are ready to go. 648 00:28:41,270 --> 00:28:44,580 - The Red Team is total chaos. - Our team is not cohesive. 649 00:28:44,580 --> 00:28:48,320 We're not communicating. Zach and Michelle need to get the team back on their feet 650 00:28:48,320 --> 00:28:51,520 because this is literally going off the tracks right now. 651 00:28:51,520 --> 00:28:53,890 How long for the next six now, Zach? 652 00:28:53,890 --> 00:28:55,600 Uh, should be ready to go real fast, Chef. 653 00:28:55,600 --> 00:28:57,170 - Maybe like a minute or two. - Bring it together. Let's go! 654 00:28:57,170 --> 00:28:58,940 - All right. - Pick up. 655 00:28:58,940 --> 00:29:01,010 We need to work together. Go, go, go, go. 656 00:29:01,010 --> 00:29:04,450 - Here you go. Thank you. - Let's go, Blue Team. 657 00:29:04,450 --> 00:29:08,490 - Keep it up, guys! - Hey, I'm missing carrots, guys. 658 00:29:08,490 --> 00:29:10,660 One carrot down! Y'all can't count? 659 00:29:10,660 --> 00:29:12,330 We got to go. Food's getting cold. 660 00:29:12,330 --> 00:29:15,370 - Service, please. - Let's go! Ready for service! 661 00:29:15,370 --> 00:29:17,510 Ready for service. 662 00:29:27,830 --> 00:29:30,070 Diners, diners, now you're on to the entrées. 663 00:29:30,070 --> 00:29:31,840 So we have from the Red Team, filets. 664 00:29:31,840 --> 00:29:33,710 From the Blue Team, the pan seared duck. 665 00:29:33,710 --> 00:29:35,440 Is everything cooked properly to your liking? 666 00:29:35,440 --> 00:29:38,680 - Yes. - The duck is rendered properly with a crispy skin? 667 00:29:38,690 --> 00:29:41,320 - Perfect. - Not crispy. 668 00:29:41,320 --> 00:29:46,000 If you preferred the filet of the red team, please raise your hand. 669 00:29:46,000 --> 00:29:47,940 So it's a draw here. Three to three. 670 00:29:50,370 --> 00:29:52,110 How are we looking on duck, guys? 671 00:29:52,110 --> 00:29:55,480 We're good. One has two minutes, one has four. 672 00:29:55,480 --> 00:29:57,350 - Have a look. Just touch them. - Hot pan, hot pan! 673 00:29:57,350 --> 00:29:59,390 They're rare. Look. Okay, that's uncooked, okay? 674 00:29:59,390 --> 00:30:02,030 Jesse, touch that. That's raw there, okay? 675 00:30:02,030 --> 00:30:05,000 So he's got to get some heat in that pan, okay? 676 00:30:05,000 --> 00:30:08,710 Too many people cook the duck, it's gonna get, okay? 677 00:30:08,710 --> 00:30:11,020 We put Adam next to Aivan on the duck. 678 00:30:11,020 --> 00:30:13,220 And there's a few moments where we notice 679 00:30:13,220 --> 00:30:15,390 that there's a couple undercooked ones, and the skin's not crispy. 680 00:30:15,390 --> 00:30:18,130 <i>But we're still confident of Aivan and Adam.</i> 681 00:30:18,130 --> 00:30:21,270 Cooking 59 duck, all medium rare, all crispy skin, 682 00:30:21,270 --> 00:30:23,840 this is gonna be the toughest task in the competition so far. 683 00:30:23,840 --> 00:30:26,880 Not too raw. Look at that. It's rare. That's rare. Cook it more. Cook it more. 684 00:30:26,880 --> 00:30:28,880 Let's go, Red Team. 685 00:30:28,880 --> 00:30:30,990 Sauce goes on last, guys. Let's go. 686 00:30:30,990 --> 00:30:33,060 - Nicely cook those steaks. - Yes, Chef. 687 00:30:33,060 --> 00:30:34,560 We're getting better at this system here. 688 00:30:34,560 --> 00:30:36,270 <i>The steaks are finally coming together for us,</i> 689 00:30:36,270 --> 00:30:38,870 and we can feel things starting to turn around now. 690 00:30:38,870 --> 00:30:40,510 Pick up, please. 691 00:30:40,510 --> 00:30:42,480 You got it, guys! Keep it up! 692 00:30:45,690 --> 00:30:49,390 Some of these are overcooking. Don't overcook your duck. 693 00:30:51,560 --> 00:30:54,900 Good afternoon, folks. I hope you enjoyed that fantastic train ride. 694 00:30:54,900 --> 00:30:56,670 Everything okay with the cook on the meats? 695 00:30:56,670 --> 00:30:58,480 Yeah. The duck, it's cooked beautifully. 696 00:30:58,480 --> 00:31:01,920 - Fabulous. - The combination of flavors and the sweetness, 697 00:31:01,920 --> 00:31:03,690 we've all really enjoyed that. 698 00:31:03,690 --> 00:31:05,090 And the Red Team filet, 699 00:31:05,090 --> 00:31:06,320 are they all cooked perfectly medium rare? 700 00:31:06,330 --> 00:31:08,560 - Mine is. Mine's perfect. - Yes. 701 00:31:08,560 --> 00:31:10,530 - Very nice. - Well-seasoned. 702 00:31:10,540 --> 00:31:13,270 Okay, if you enjoyed the duck of the Blue Team more, raise your hand, please. 703 00:31:13,270 --> 00:31:16,080 Two ducks. And if you enjoyed the filet mignon? 704 00:31:16,080 --> 00:31:18,420 Okay, four for Red and two for the Blue duck. 705 00:31:18,420 --> 00:31:20,220 Thank you very much. Enjoy the rest of your meal. 706 00:31:20,220 --> 00:31:23,590 - Thank you! - Okay, folks. Hello, everyone. 707 00:31:23,590 --> 00:31:25,730 Is everything cooked properly? Everything to your liking? 708 00:31:25,730 --> 00:31:28,300 I just feel that the Blue Team's duck is a little overdone. 709 00:31:28,300 --> 00:31:29,940 Overcooked. It's supposed to be medium rare. 710 00:31:29,940 --> 00:31:31,710 - Yeah. - Okay, let me take that back. 711 00:31:31,710 --> 00:31:34,520 - I apologize. I'll have them do it again. - Thank you. 712 00:31:34,520 --> 00:31:36,950 - Adam. Get those ducks uniform. - Yes, Chef? 713 00:31:36,950 --> 00:31:39,220 Remember, large together, medium together, 714 00:31:39,230 --> 00:31:40,930 - small ones together, yes? - Yes, Chef. 715 00:31:40,930 --> 00:31:43,930 All right, guys, we got an overcooked duck. 716 00:31:43,930 --> 00:31:45,170 - Blue Team. - Yes, Chef? 717 00:31:45,170 --> 00:31:46,510 One more duck on the fly, please. 718 00:31:46,510 --> 00:31:48,440 It's not medium rare. That's medium well, yes? 719 00:31:48,440 --> 00:31:50,810 - Guys, come on. - <i>Oh, my God.</i> 720 00:31:50,820 --> 00:31:52,350 <i>This is a disaster right now.</i> 721 00:31:52,350 --> 00:31:54,120 I'm now questioning if it was right decision 722 00:31:54,120 --> 00:31:56,360 <i>to put a second person on duck.</i> 723 00:31:56,360 --> 00:31:58,530 - This is embarrassing. - <i>If we can't get the duck right,</i> 724 00:31:58,530 --> 00:32:00,000 <i>this could be the downfall of our team,</i> 725 00:32:00,000 --> 00:32:01,600 and we could be in the pressure test. 726 00:32:01,600 --> 00:32:03,470 Ducks, how long, please, Adam? 727 00:32:03,470 --> 00:32:05,280 Chef, I don't know. I'm just warming them up. 728 00:32:05,280 --> 00:32:08,420 Come on, guys. This is basic. 729 00:32:08,420 --> 00:32:10,420 For sake. 730 00:32:21,610 --> 00:32:23,150 Ducks, how long, please, Adam? 731 00:32:23,150 --> 00:32:25,950 Chef, I don't know. I'm just warming them up. 732 00:32:25,950 --> 00:32:28,390 For sake. 733 00:32:28,390 --> 00:32:30,630 Are the rest of these gonna be overcooked like that one? 734 00:32:30,630 --> 00:32:35,400 Unfortunately, yes. All these ducks are overcooked. 735 00:32:35,400 --> 00:32:37,510 Can we... feel this. Feel that duck. 736 00:32:37,510 --> 00:32:40,150 - Does that duck feel like the other ducks? - It's a little over. 737 00:32:40,150 --> 00:32:41,680 These three are good. That is not. 738 00:32:41,680 --> 00:32:43,320 - This one's good. That one is not. - Yeah. 739 00:32:43,320 --> 00:32:45,120 I think they're overcooking. 740 00:32:45,120 --> 00:32:47,060 I said make sure you're not overcooking duck. 741 00:32:47,060 --> 00:32:48,660 Adam, you're not feeling correctly. 742 00:32:48,660 --> 00:32:50,530 I want you to take your finger, and I want you to push in. 743 00:32:50,540 --> 00:32:53,540 You see that right there? You feel that? That's raw. 744 00:32:53,540 --> 00:32:55,040 - Okay. - Got a lot to lose. 745 00:32:55,040 --> 00:32:56,550 Nobody wants to be in the pressure test. 746 00:32:56,550 --> 00:32:58,450 Cook hard now, and then you can relax later. 747 00:32:58,450 --> 00:33:01,190 Okay, here we are. We've recooked the duck breast for you. 748 00:33:01,190 --> 00:33:04,160 - Please let me know if it's okay. - Thanks. 749 00:33:04,160 --> 00:33:06,700 - That's better. - Better? 750 00:33:06,700 --> 00:33:08,170 - But not perfect. - Yeah, it's still not great. 751 00:33:08,170 --> 00:33:09,610 - Enjoy. - Thank you. 752 00:33:09,610 --> 00:33:12,040 - Mash, please. - How we doing on the potatoes? 753 00:33:12,040 --> 00:33:13,450 - What's going on? - Just pick up. 754 00:33:13,450 --> 00:33:15,220 The potatoes, I'm warming those up. 755 00:33:15,220 --> 00:33:16,650 - These are cold, so... - Warm them up, warm them up. 756 00:33:16,650 --> 00:33:17,950 - All right. - Warm them up. 757 00:33:17,960 --> 00:33:20,060 Where is the mashed potato, please? 758 00:33:20,060 --> 00:33:22,060 - Come on, Red Team! - Got it. 759 00:33:22,060 --> 00:33:24,130 - Plate the mash. - Down. 760 00:33:24,140 --> 00:33:25,570 - Oh, my God. - Cait, start right here. 761 00:33:25,570 --> 00:33:27,540 - Are you happy with that? - No, I'm not. 762 00:33:27,540 --> 00:33:30,310 Red Team, all of you, come here. Let's go! 763 00:33:30,310 --> 00:33:34,090 Just taste that. We can make better mash. 764 00:33:34,090 --> 00:33:37,190 Watery, lumpy, bland. 765 00:33:37,190 --> 00:33:39,230 This is a fricking train wreck! 766 00:33:39,230 --> 00:33:41,500 Let's get it together a little bit. Let's go! 767 00:33:41,500 --> 00:33:43,070 We can make better mash than that. 768 00:33:43,070 --> 00:33:45,080 <i>So we're in trouble.</i> 769 00:33:45,080 --> 00:33:48,350 It's just not looking good, and we're realizing 770 00:33:48,350 --> 00:33:52,260 that we've maybe spent too much time babying the steaks, 771 00:33:52,260 --> 00:33:54,930 and we haven't been paying enough attention to the sides. 772 00:33:54,930 --> 00:33:56,230 Julio, go there and help him. 773 00:33:56,230 --> 00:33:57,870 I'm gonna get the rest of this. Here. 774 00:33:57,870 --> 00:34:01,110 Ladies and gentlemen, wow, the empty plate club here. 775 00:34:01,110 --> 00:34:02,580 I guess you enjoyed everything. 776 00:34:02,580 --> 00:34:04,580 Who liked the filet mignon of the Red Team better? 777 00:34:04,580 --> 00:34:07,590 - It was just superb. - It was very good steak. 778 00:34:07,590 --> 00:34:09,660 But the duck? Beautifully cooked. 779 00:34:09,660 --> 00:34:12,260 - Good afternoon, ladies and gentlemen. - Hello. 780 00:34:12,260 --> 00:34:16,170 Does anyone have any preferences on how their meat is cooked? Is everything seared properly? 781 00:34:16,170 --> 00:34:19,380 - The crust on them was just right. Just great. - Crust is so good. 782 00:34:19,380 --> 00:34:22,220 - Who preferred the beef of the Red Team? - I did. 783 00:34:22,220 --> 00:34:24,590 Who preferred the duck of the Blue Team? 784 00:34:25,890 --> 00:34:28,260 Okay, enjoy the rest of your meals. 785 00:34:28,260 --> 00:34:30,900 - I'll take those duck, please. - Okay. 786 00:34:30,900 --> 00:34:35,110 - One minute. - Let me know when those are ready, okay? 787 00:34:35,110 --> 00:34:37,280 - It's gorgeous. Gorgeous. - Yep. 788 00:34:37,280 --> 00:34:40,420 - Good job, Blue Team. - That last one that just came out looked really good. 789 00:34:40,420 --> 00:34:42,260 - Make sure all look like that. - Beautiful. Yes. 790 00:34:42,260 --> 00:34:45,300 Perfect. Thank you, Chef. 791 00:34:45,300 --> 00:34:47,800 Beautiful. Ready for pickup. 792 00:34:47,800 --> 00:34:49,300 Everything's hot? Ready to go for the next one? 793 00:34:49,310 --> 00:34:50,940 - Yes. - All right. 794 00:34:50,940 --> 00:34:53,850 Diners, please may I have your attention for one second? 795 00:34:53,850 --> 00:34:57,790 Once you've finished eating, on your table you have some train tickets. 796 00:34:57,790 --> 00:35:01,430 Please tell me which team's dishes you preferred, 797 00:35:01,430 --> 00:35:04,640 and I will punch their way to victory, okay? 798 00:35:04,640 --> 00:35:07,810 Okay, here I come to collect your tickets. 799 00:35:07,810 --> 00:35:10,550 Hello! Time to collect the tickets and your votes. 800 00:35:10,550 --> 00:35:12,150 - Blue Team or Red Team? - Red Team, thank you. 801 00:35:12,150 --> 00:35:14,250 Red Team for you. Thank you, sir. 802 00:35:14,250 --> 00:35:17,030 - Blue Team or Red Team for you? - Blue. 803 00:35:17,030 --> 00:35:18,530 Blue Team. Thank you very much. 804 00:35:18,530 --> 00:35:21,570 Red Team, last table, let's go! Make it count. Let's go! 805 00:35:21,570 --> 00:35:23,710 - This is not enough. - Yeah, I know, I know. 806 00:35:23,710 --> 00:35:25,680 - We gotta be faster! - Move along. 807 00:35:25,680 --> 00:35:27,750 Next plate's going down. Let's go! 808 00:35:27,750 --> 00:35:30,990 - Take the duck, please. I'll take the duck. - Watch out. Thank you. 809 00:35:30,990 --> 00:35:33,190 This gonna be the best duck you put out all day, right here. 810 00:35:33,190 --> 00:35:35,300 I'll take that. Service, please. 811 00:35:35,300 --> 00:35:38,570 - Okay. Okay, that's it. - All right. Good job, guys. 812 00:35:38,570 --> 00:35:41,040 Hey, all right! We're done, guys. Hey, good job! 813 00:35:41,040 --> 00:35:42,580 Hey, let's go, Team Blue! 814 00:35:42,580 --> 00:35:44,450 Red Team, last one going now. Let's go. 815 00:35:44,450 --> 00:35:46,690 - All right, how's the steak? - Almost there. 816 00:35:46,690 --> 00:35:49,620 - Oh, my God. Is that it? - I've got a little bit more in here. 817 00:35:49,630 --> 00:35:52,360 Now we're scraping the barrel. Mashed potatoes. 818 00:35:52,360 --> 00:35:55,200 Let's go. Service, please. Red Team, clear down. 819 00:35:55,200 --> 00:35:56,670 - Yes, Chef. - Yes, Chef. 820 00:35:59,950 --> 00:36:01,780 I chose to vote for the Red Team. 821 00:36:01,780 --> 00:36:03,620 The protein was just cooked much better, 822 00:36:03,620 --> 00:36:05,620 and I think that really made the difference for the vote. 823 00:36:05,620 --> 00:36:07,590 The appetizer at the beginning, the tuna, 824 00:36:07,600 --> 00:36:10,200 which was the Blue dish, was absolutely fantastic 825 00:36:10,200 --> 00:36:12,070 and my favorite, as was the duck. 826 00:36:12,070 --> 00:36:14,040 So I would say clear winner with the Blue. 827 00:36:14,040 --> 00:36:16,950 I'm gonna have to say the Red Team's got my vote today. 828 00:36:16,950 --> 00:36:19,480 I liked the crab. I liked the steak. 829 00:36:19,480 --> 00:36:22,890 I really love the Red Team appetizer. 830 00:36:22,890 --> 00:36:25,660 But the Blue Team dinner is so much fricking better. 831 00:36:27,330 --> 00:36:28,670 - Like, it's cooked great. - Red Team or Blue Team? 832 00:36:28,670 --> 00:36:30,240 - I'll go Blue. - You're going to go blue. 833 00:36:30,240 --> 00:36:31,980 - Thank you very much. - Thank you. 834 00:36:34,650 --> 00:36:36,750 - Red Team or Blue Team? - Blue Team. 835 00:36:36,750 --> 00:36:39,360 Blue Team for the duck even though you sent it back. 836 00:36:39,360 --> 00:36:41,260 - They redeemed themselves. - They redeemed themselves. 837 00:36:41,260 --> 00:36:43,230 I love when that happens. 838 00:36:43,230 --> 00:36:44,770 Not feeling great about the duck 839 00:36:44,770 --> 00:36:46,610 because we weren't getting it out correctly. 840 00:36:46,610 --> 00:36:49,140 But in hindsight, we had too many cooks in the kitchen. 841 00:36:49,140 --> 00:36:52,380 And as captains, if we led our team to a pressure test, 842 00:36:52,380 --> 00:36:54,920 - we would feel absolutely terrible about it. - Yeah. 843 00:36:54,920 --> 00:36:57,860 But I'm hoping that we put out some better plates than the Red Team. 844 00:36:57,860 --> 00:37:00,070 Good job, Tina. 845 00:37:00,070 --> 00:37:05,980 The Blue Team's dish with the duck was a bit tough. The filet was very nice. 846 00:37:05,980 --> 00:37:10,050 I would definitely vote for Red just for the execution of the dish overall. 847 00:37:10,050 --> 00:37:12,460 Thank you very much, sir. 848 00:37:12,460 --> 00:37:15,560 I think, you know, it was an unfortunate anomaly with the greens. 849 00:37:15,560 --> 00:37:17,770 - And that's okay. - Granted, it happened. We just got to own it. 850 00:37:17,770 --> 00:37:19,270 - Red Team on... "Go, Red," on three. - Just stay positive, guys. 851 00:37:19,270 --> 00:37:21,440 - One, two, three. - Go, Red! 852 00:37:21,440 --> 00:37:23,280 Initially, we were worried about the steaks. 853 00:37:23,280 --> 00:37:24,820 We thought that's what this was hinging on. 854 00:37:24,820 --> 00:37:28,150 But it was just as crucial for us to pay attention 855 00:37:28,160 --> 00:37:29,530 to the potatoes and the sides. 856 00:37:29,530 --> 00:37:31,830 We're the team captains, 857 00:37:31,830 --> 00:37:34,330 so I will feel devastated if we're in the pressure test. 858 00:37:34,340 --> 00:37:37,010 I'll definitely feel like I led my team astray. 859 00:37:37,010 --> 00:37:40,750 Right now, it's all up to the VIP diners out there to decide our fate. 860 00:37:58,320 --> 00:37:59,850 Thank you so much for being here today. 861 00:37:59,850 --> 00:38:02,760 We trust that you had an exceptional lunch. 862 00:38:02,760 --> 00:38:07,730 Now, we would like to introduce you to the amazing cooks. 863 00:38:07,740 --> 00:38:09,070 Ladies and gentlemen, give it up, please, 864 00:38:09,070 --> 00:38:10,070 for the Red Team and the Blue Team. 865 00:38:13,480 --> 00:38:15,720 - Whoo! - Go, Red! 866 00:38:15,720 --> 00:38:17,720 <i>I feel like we did a really good job.</i> 867 00:38:17,720 --> 00:38:20,230 I feel like we were really bumpy with obstacles 868 00:38:20,230 --> 00:38:22,360 in the beginning of this. 869 00:38:22,360 --> 00:38:24,900 - But we got through them. - We pulled through. 870 00:38:24,900 --> 00:38:28,510 <i>I will probably want to crawl in a hole if we lose,</i> 871 00:38:28,510 --> 00:38:30,510 because I don't want to go into another pressure test. 872 00:38:30,520 --> 00:38:32,350 I would be mortified. 873 00:38:32,350 --> 00:38:34,350 Right, Red Team, Blue Team, well done. 874 00:38:34,350 --> 00:38:36,120 What an extraordinary lunch. 875 00:38:36,130 --> 00:38:38,860 As team captains, we knew that this was gonna be challenging, 876 00:38:38,860 --> 00:38:42,240 but we just had no idea how challenging it was going to be. 877 00:38:42,240 --> 00:38:43,910 <i>We found a groove towards the end,</i> 878 00:38:43,910 --> 00:38:45,680 <i>but the beginning was too chaotic.</i> 879 00:38:45,680 --> 00:38:47,780 We are not feeling great at the moment, 880 00:38:47,780 --> 00:38:50,550 and we're just hoping that the diners think our dishes are better. 881 00:38:50,550 --> 00:38:55,000 Now, each team today prepared a delicious amuse-bouche 882 00:38:55,000 --> 00:38:56,530 and an incredible entrée. 883 00:38:56,530 --> 00:38:59,740 Right now, you've just all voted 884 00:38:59,740 --> 00:39:02,110 on which team's incredible dishes 885 00:39:02,110 --> 00:39:03,880 you liked and enjoyed the best. 886 00:39:03,880 --> 00:39:06,650 The winning team of today's challenge, 887 00:39:06,650 --> 00:39:09,290 that team will be safe from elimination. 888 00:39:09,290 --> 00:39:11,700 The losing team today will have to compete 889 00:39:11,700 --> 00:39:17,040 in that dreaded pressure test back in the MasterChef kitchen. 890 00:39:17,040 --> 00:39:18,270 Our guests have voted, 891 00:39:18,280 --> 00:39:21,380 and the winners of today's challenge, 892 00:39:21,380 --> 00:39:26,160 congratulations goes to the... 893 00:39:37,110 --> 00:39:38,750 The Blue Team! 894 00:39:45,460 --> 00:39:47,230 <i>Our team absolutely crushed it.</i> 895 00:39:47,230 --> 00:39:48,600 - Our team absolutely crushed it. - We couldn't be more 896 00:39:48,600 --> 00:39:49,610 - proud of 'em. - Yes. 897 00:39:49,610 --> 00:39:50,940 <i>I think after today,</i> 898 00:39:50,940 --> 00:39:52,710 <i>we have proven we are the duo to beat.</i> 899 00:39:52,710 --> 00:39:54,450 <i>Two top three finishes.</i> 900 00:39:54,450 --> 00:39:56,220 <i>Captains of the team today and win.</i> 901 00:39:56,220 --> 00:39:57,450 - Yep. - We got to look out 902 00:39:57,450 --> 00:39:58,720 for those targets on our back 903 00:39:58,720 --> 00:40:00,290 <i>for the next couple of challenges.</i> 904 00:40:00,290 --> 00:40:01,560 But not the next one, because we're not 905 00:40:01,560 --> 00:40:02,760 - in the pressure test. - Captains, 906 00:40:02,770 --> 00:40:04,200 Jesse and Jessica, congratulations. 907 00:40:04,200 --> 00:40:05,440 - Really well done. - I have to say, 908 00:40:05,440 --> 00:40:06,810 what we heard on the train 909 00:40:06,810 --> 00:40:08,580 and from the diners for the Blue Team, 910 00:40:08,580 --> 00:40:10,980 it's just a lot of compliments on your style and finesse. 911 00:40:10,980 --> 00:40:15,560 - Thank you, Joe. - Which means, Red Team, sadly, all of you 912 00:40:15,560 --> 00:40:17,660 are going to be facing the dreaded pressure test. 913 00:40:17,660 --> 00:40:22,000 Now, next time we see you inside the MasterChef kitchen, it could be your last. 914 00:40:22,000 --> 00:40:25,640 We're really disappointed because we were trying to lead today, 915 00:40:25,650 --> 00:40:27,980 and I think we did a decent job of that. 916 00:40:27,980 --> 00:40:30,450 But should we have spent less time worrying about the steak 917 00:40:30,450 --> 00:40:33,760 and more time looking at everything going on? There's a lot of questions. 918 00:40:33,760 --> 00:40:37,170 Is it that something went wrong in the train that we didn't see? 919 00:40:37,170 --> 00:40:39,570 - I don't know. - Blue Team, congratulations. 920 00:40:39,570 --> 00:40:41,640 Ladies and gentlemen, have a safe trip home. 921 00:40:41,640 --> 00:40:43,480 Thank you once again, and God bless. 922 00:40:43,480 --> 00:40:45,520 - Thank you. - Thank you, Chef. 923 00:40:47,020 --> 00:40:49,260 <i>We wanted to show people that we are a force</i> 924 00:40:49,260 --> 00:40:51,490 <i>to be reckoned with, and we failed.</i> 925 00:40:51,500 --> 00:40:53,000 Sorry, guys. 926 00:40:53,000 --> 00:40:55,240 <i>And now we're facing a pressure test,</i> 927 00:40:55,240 --> 00:40:56,670 so we just need to make sure that 928 00:40:56,670 --> 00:40:59,750 that duo going home in the pressure test is not us. 929 00:40:59,750 --> 00:41:01,880 Blue! 930 00:41:01,880 --> 00:41:04,490 <i>Next time, in a "MasterChef" first,</i> 931 00:41:04,490 --> 00:41:06,530 <i>it's a pressure test auction...</i> 932 00:41:06,530 --> 00:41:10,200 We're going to auction off all of these ingredients 933 00:41:10,200 --> 00:41:11,400 <i>with added stakes.</i> 934 00:41:11,400 --> 00:41:14,240 You are bidding with time. 935 00:41:14,240 --> 00:41:16,650 Let's start the bidding at 15 minutes! 936 00:41:16,650 --> 00:41:19,950 - Sold! - <i>But one wrong move could be costly.</i> 937 00:41:19,950 --> 00:41:23,230 You are down to just 20 minutes to cook your dish. 938 00:41:23,230 --> 00:41:24,930 - Oh! - My God! 939 00:41:24,930 --> 00:41:27,800 - That's expensive salmon. - I love this challenge. 940 00:41:27,800 --> 00:41:29,670 It's such a risk to try to cook pasta. 941 00:41:29,670 --> 00:41:31,510 - No way they'll get done. - No, you got it right... 942 00:41:31,510 --> 00:41:33,810 - Where is it? - I'm worried about there not being enough time. 943 00:41:33,810 --> 00:41:35,420 They put those sweet potatoes in too late. 944 00:41:35,420 --> 00:41:37,220 I have a blowtorch. 945 00:41:37,220 --> 00:41:39,830 - Timothy, Athena, go! - They're running out of time. 946 00:41:39,830 --> 00:41:41,460 Are you regretting your choices from before? 947 00:41:41,460 --> 00:41:42,960 Might be our biggest mistake. 948 00:41:42,970 --> 00:41:45,240 That risotto is gonna be right to the wire. 949 00:41:45,240 --> 00:41:47,270 - It's still bitty. It's still undercooked. - Yes, Chef. 950 00:41:47,270 --> 00:41:48,780 Could be the end for us. 950 00:41:49,305 --> 00:42:49,301 Watch Online Movies and Series for FREE www.osdb.link/lm