... in MasterChef history.
This is almost an impossible misson.
60 guests and bride and groom and them is waiting!
Tonight... They get taste of Americana
running the kitchen of an all-american diner.
We are open for business.
It's a classic menu...
One club.
It's a chaotic kitchen...
- Two pancakes! You hear me? - Got it!
... with hungry customers.
Can i join you for dessert?
Absolutely.
One team will be sunny-side up.
Team blue!
Let's go, you guys. Y'all are amazing!
And the other will get fried.
Toast is burning!
Table two is leaving in one minute.
Do not let him make it out here without it being perfect!
It all starts right now
on the great American... Masterchef.
Our remaining 14 home cooks
head into the heart of Culver city
in Los Angeles for a team challenge
that will test their skills and speed.
It is top 14.
Now it's really becoming apparent
who's the stronger competitors
and who's the weaker competitors.
Based on actual cooking skills,
at the top we have Courtney, Christine, Willie, Jaimee...
I would put myself in the top, absolutely.
I'm going into another team challenge.
I don't want to get too excited or too depressed.
I don't know what it's gonna be,
who's it gonna be with.
- Oh. - Hey.
Look who's here.
What's up, guys?
How's everything taste?
Uh, delicious.
Good morning, guys. Come on in.
So I'm looking at this diner,
and I'm thinking, man, I feel
like I'm back in Texas.
I really think that's where my heart is,
is that kind of atmosphere.
Welcome, everyone, to Dinah's family restaurant,
one of the most iconic and busiest
all-American diners in Los Angeles.
This diner serves over
1,000 delicious plates
every single day.
And today, you 14 home cooks
are going be the ones making all the food.
What?
You 14 home cooks
will be split into two teams of seven.
Those two teams will be covering
the busiest shift of the day.
During that shift, each team
will be responsible for cooking for 1/2 of the diner.
For today's team pick,
things are going to be a little different.
We will decide on the team captain.
We've seen many of you perform as great leaders,
but there are some of you
that we feel we need to see more of.
I haven't shown my best.
And I haven't won a challenge.
And I want to show the judges
that I've got what it takes.
I have my fingers crossed.
Please don't pick me, please don't pick me.
Today's first team captain...
captain of the red team is...
Christine.
Thank you.
I'm in the investment world.
I'm able to hold my own on wall street.
and this is my time to really impress the judges
and let them know that I'm here to work my ass off
and to win this competition.
The second team captain has a big heart,
big flavors,
and a big...
Willie, you are today's blue team captain.
I'm, like, super excited.
Here's my chance to prove
to the judges that I'm not just a person
with big flavors and can support a team,
but I can actually lead a team to victory.
The team pick will be a little different too,
because there won't be a team pick.
The two teams will consist of boys versus girls.
Whoo!
Yes! Yes!
Please, form your teams.
Oh, yeah.
Boys versus girls is like the best idea ever
because everybody knows that girls rule and boys drool.
Oh, yeah, baby.
Kitchen diners' cooking...
I think it's more of a guy thing.
I don't want to insult anybody.
But I just don't see it happening with the girls.
Is everybody happy with their teams?
Yes, chef!
Ready to go?
Yes, chef!
Sorry, Graham, I'm not.
Boys and girls,
for me, it's feels a bit old-fashioned.
So each team decide on one member of the opposing team
that you want to have.
Oh, my god.
Start now.
She's been on the winning team twice.
And she's gonna be able to be good on the flat top.
He's worked in a restaurant like this before.
I've heard him say that he's done this before.
I'm cool with that. I'm cool with it.
- We're good. - Okay.
So, Christine, who are you taking from the blue team?
The person I picked is
someone that I've seen in action
and when he's motivated,
he's a beast in the kitchen.
- Who's that? - Christian.
Wow.
- Wow. - Interesting.
When my name got called,
i was like, "I love that."
Me, by myself, all women?
Who would not love that?
Big Willie, tell me who
you are taking from the red team.
This person has proven themselves
in group challenges time and time again.
I'm choosing Victoria.
I know I haven't impressed the judges with anything
that I've put on the plate, and it's great
that my teammates like me, but you know,
it's the judges I really want to win over in the end.
Christine and Willie,
because you are the leaders, you will be the ones
expediting in the kitchen.
You set the bar.
When each customer enters the diner,
they'll be given a MasterChef dollar.
Then, if they like what you serve them,
the customers will give your team
a tip as they exit the door.
If they don't like the dish
or they're not happy with the standards,
clearly no tip.
The team with the fewest tips at the end of the service
will face the dreaded pressure test.
Is everybody ready?
Yes, chef.
Your prep starts now. Off you go.
Good luck.
With straight-forward American diner classics on the menu,
this challenge will be all about the team's timing,
communication, and quality control.
- I want you to be up there with me. - Okay.
I want you on fried chicken.
Are you comfortable with that?
Yeah, I'm good with it.
You're gonna be on chicken,
you're gonna be up with me.
You're gonna help Christian out with the sides,
and you're gonna be on pancakes and the compote.
- Go, let's do it. - All right, let's do this.
- Tough one. - Totally.
Putting these contestants in the diner
really will show us a lot about their ability,
because it's a lot of pressure
and it's the same things we're looking for.
We're looking for flavor, consistency,
speed, and technique.
I need everybody focused.
Do you understand?
- Yes, chef! - Yes, chef!
My big worry is the expediting.
Expediting... You gotta drive the team.
Three tickets in the air any one time.
- I want to see everything before it goes out. - Okay.
Don't think they've ever worked in this kind of pressure
with that kind of speed.
Guys, unless you have something to say to me, do not speak.
Here we go.
We are open for business, guys. Let's go.
It's now time
for the home cooks to serve the diner's toughest critics...
their regular customers.
Diners will be seated in either the blue or red section
and will decide whether their team's perfomance
is worthy of a tip or not.
First ticket,
two fried chickens, one pancake,
one egg scrambled, one club.
Heard! Pancake.
One egg scrambled, coming up!
Red team!
Two fried chicken,
Two pancakes, you hear me?
Heard, two pancakes.
90 seconds on chicken!
Wrap it, let's go.
More customers arriving.
Next ticket, two fried chicken,
two club sandwiches.
Got it!
Christine is ruling with an iron fist.
Courtney, just watch the grease a little bit.
Yes, chef.
She's directing the orders.
We don't notice how busy it is.
We just know what's in front of us
and what is that task.
Service, please.
With Christine's strong leadership,
the red team is off to a good start.
While on the blue team, Willie is struggling
to keep track of multiple orders.
I need those two sandwiches.
- What's the time? - Two? I thought you wanted three
and then one, and then there's two more coming.
He wants one club sandwich,
he wants two, he wants four club sandwiches.
I've made seven.
Francis, I need two clubs.
- Two more clubs? - Two more clubs.
No. Just those two he got.
Oh, just those two? He's only got one.
Well, then you're reading out...
the orders are not being read out correctly.
From the get-go, Willie's overwhelmed by everything.
Food is dying in the window, blue team.
We're having club sandwiches resting in the window
when pancakes haven't been fired
or we're waiting on eggs.
I mean, everything just starts unraveling.
Let's go, I need this table. Come on.
Why is table three taking so long?
Okay, give me those... give me those, uh...
uh...
Today's all-American diner challenge
is about quality and speed.
How long on the fried chicken?
Four fried chicken coming up in five minutes.
While the red team is working efficiently...
Service, please.
The blue team is struggling
to keep up with their orders.
I need...
Say... what.
I need...
Willie's the team captain.
That's great and fantastical and magical.
Unicorns riding around him all the time.
That's fantastic.
But I think he's a little confused.
I need one...
I've never expedited before.
I've never worked in a professional kitchen.
I am all over the place.
- Start building them like this. - I need...
So it's like that with a scrambled egg
is gonna be a ticket.
Yeah.
Then you got two fried chickens
- with a scrambled egg and a club. - Okay.
It's on me now.
We're behind, and it's time for me
to step up and get my team back on track.
I need six fried chickens,
one pancake.
Heard, chef.
15 seconds on pancakes.
Okay.
Do you have this?
You want me to take over for you?
I got it. Okay. Okay.
Order up, table eight.
How are we?
- We're doing great. - Nice to see you.
How long have you been coming here?
Since it's been open.
What, since 1959?
- Yes. - Incredible.
And how does it compare?
Is it up to your standards?
Yeah, it's really good.
Can I join you for dessert?
- Absolutely. - I'll be back.
Hello, ladies, you're eating
the dishes of the red team.
What'd you think of the eggs? Good egg cook?
- Good, perfect. - Yeah? perfect?
How are we looking on those scrambled eggs, Courtney?
30 seconds!
Today's challenge will be decided by tips.
A satisfied customer will leave
their team a MasterChef dollar before they leave,
while an unhappy customer will head straight for the door.
Elizabeth, why is that hanging in the window?
I know.
- We're waiting on clubs. - What's it waiting for?
We're waiting on clubs.
Back on the red team, incomplete orders
are dying in the window
as Elise struggles with the club sandwiches.
She's smushing the bread. She's gotta stop doing that.
Real careful on the bread shumshing.
- Okay. - Take a deep breath.
Fire it off. Another one.
All right, let me throw this out.
Elise's clubs are not looking good.
Listen to me.
You gotta get the cut better.
Yes, yes.
Come on, we can't afford to get this sent back.
- Christine, that's the fifth time. - I know.
The cut of the toast is wrong.
The toast isn't toasted well.
It's just looking a little wobbly.
And that's not coming out of my kitchen.
Elise, we need those sandwiches. let's go.
You're taking too long.
Okay.
Let me tell you something about club sandwiches.
Club sandwiches are not easy.
Bread, cheese, tomato, turkey, bacon, lettuce,
toast with mayo,
cheese, ham, bacon, lettuce,
another piece of bread.
And then everything has to be perfectly layered
or your sandwich is gonna fall apart when you try to cut it.
- No, no, no. no, no, look. - Oh, god.
They're looking worse and worse, aren't they?
Elise!
I can't serve this, okay?
I'm... I'm... I'm... Yes, yes, yes.
Well, someone needs to help her.
You're blocking the service.
- Can you just go back in there... - Yes.
And help right now?
Without a doubt, if we lose this,
i'll be blamed for the loss.
Uh, red team is struggling big time.
The club sandwiches have really backed them up.
Elise can't even cut the bread properly.
Elizabeth jumped from expediting
over on to club sandwiches.
How is that possible?
It's toast and lettuce.
It's one of the most popular orders.
It's such a shame, 'cause food's in the window
and it's dying, and they're waiting nonstop
on that club sandwich.
Come on, guys, on the clubs. I need two clubs.
So based on what you're seeing, what are you thinking?
I think Christine's behind based on the club sandwich.
And I think Big Willie's got his team,
and the blue team are literally heading toward victory.
It's halfway through the afternoon rush
and despite the judges' confidence in the blue team,
Leslie is cracking under the pressure of the egg station.
Leslie,
these eggs look different every time I see them.
You gotta keep that plating consistent, okay?
They're sunny-side up.
That's the way they make 'em.
My job in this kitchen today
is to make sure that quality is consistent.
That's not going out. Look at this oil.
Less oil, Leslie. Less oil.
And Leslie is taking it very personal.
And that's reflecting in the next
20 plates he puts in the window.
Do not let him make it out here without it being perfect.
Are you kidding me?
I'm busting my ass here, working three different areas.
I'm working the toast because i need toast on my plate.
i need the eggs on the plate,
and I gotta go under the freaking oven
and pull out the bacon and the sausages,
they're two burning hot trays,
and I gotta worry about burning my freaking hands,
and he's yelling at me?
Leslie, do you need help? What's going on?
No, I don't need help! I'm good right now.
If you stop talking to me, I'll be good.
We need to communicate, Leslie. I need those eggs.
They're coming, Willie! They're coming!
I can't make 'em cook any faster!
I ordered the blue team's egg breakfast.
Ah.
I don't think I'm going to tip.
I'm not gonna tip the blue team.
The eggs were okay. The rest of the food was cold.
- Leslie, listen to me. - What?
After those two, I want you to get on toast.
Victoria, can you get on those eggs?
I need to change.
Got it.
Leslie was just
turning out so many subpar eggs,
that Willie fires him.
Chef, how many eggs do you need?
One scrambled, one sunny-side up.
Heard.
That's it. Yeah.
Let's see how better they can do it than me.
Leslie's pace on the egg station
has caused orders to back up,
and the diners are getting tired of waiting.
Have you been waiting a long time?
- Too long - You're hungry? - I'm starving.
I think the blue team's a little backed up.
I'm gonna go check on the kitchen
and make sure that food's coming, all right?
Hang in there.
Listen to me.
Table two is leaving unless they get
the food in one minute, okay?
One minute.
If we don't get the food out
and the table gets up and you have a table of four,
that's four tips that you've lost.
I have one minute for those over-easy eggs
or they're walking.
We're working them in the pan right now.
We have to push it.
A table's walking out.
That is just unacceptable.
Toast is burning!
Yeah, what's going on?
They're leaving.
Guys, table two is walking out,
table one is walking out.
Eight votes down the tube
because you couldn't get the food out.
Willie, table two is gone.
Table one is walking out.
Eight votes down the tube
because you couldn't get the food out.
I need an over-easy and a sunny-side up, Victoria.
Forget about it. take 'em off the line.
These are gone. You don't need these tickets anymore.
These are dead.
In today's fast-paced diner challenge,
customers are voting with their MasterChef dollar,
leaving a tip if they are satisfied
with their team's performance,
and heading straight for the door if they are disappointed.
What do I need on eggs? All day?
We don't need no eggs right now.
They walked out.
We lost two tables.
But as the leader, I have to keep calm,
but i know that, if we dont collect those tips,
we can be facing the pressure test.
Willie, every tip counts. Come on, guys.
While the blue team forges ahead,
Christine's red team is back in full swing
with both Elizabeth and Elise
working the club sandwich station.
Club in the window.
Thank you on that club.
Service, please.
But just as things are looking up,
a red customer flags down Gordon
with a serious problem.
Damn. It's just there, isn't it?
No.
I'm sorry.
Christine, your chicken.
Holy [bleep].
- Christian! - Yo!
We just served raw chicken.
Let me see it, let me see it. It's raw. It's raw.
Christian, customer's been coming here for 35 years.
Keep your standards up.
Yes, chef.
This is not good.
If we intend on serving raw chicken,
then we might as well just go home and shut it down.
Unbelievable.
We're all in on our customers.
Come on, Dan. Push it.
We can't afford any more tables to leave.
The last tickets are in,
and it's all about the tips at this moment.
Have you eaten at this diner before?
- 35 years. - Wow.
You had the club sandwich?
Yes.
Is it better than the food
that normally is at Dinah's?
- It's as good. - As good.
Listen up, I need one more fried chicken, one club.
It means everything to me right now
to get every single tip into that jar.
Club in the window!
Yes! Yes!
Let's go, you guys! Push it out!
Did you like the chicken of the red team?
I would have liked the skin crunchier.
Would you give the red team a tip?
I'm... I'm torn because I didn't like the green beans.
- No more tickets. - No more tickets. Good job!
Go, you guys. Y'all amazing.
Red team, blue team.
Yes, chef.
Your shift is over.
Please give a round of applause. Well done.
Okay.
Joe, Graham, and myself are going to count up the tips.
And we'll see you back in the MasterChef kitchen
tomorrow where the winning team
will be safe from elimination.
Ladies and gentlemen, thank you so much.
Let's go.
There was a couple of moments where we fell bad.
I know, right?
We had not a single table walk out.
I hope that means something.
Yeah, right?
Leslie, you're being quiet.
I try and keep my mouth shut during challenges.
When will you apply that to the rest of your life?
Ooh!
I'm not gonna acknowledge you.
I'm just... as far as I'm concerned, you don't exist,
So I'm gonna leave it at that.
What do we do
if we don't win?
We gonna be on the balcony looking down,
so that's the way I feel, you know?
I feel proud that I was able to lead
these wonderful cooks.
But if we do go into a pressure test,
I will take responsibility for my team losing.
Walking into the kitchen today, I'm feeling a little shaky.
I haven't been in a pressure test at this point,
and I definitely don't want to start now.
You want to bring on a pressure test,
bring it on.
I've already been, what, through two already?
Yesterday, we asked you 14 home cooks
to step up and get a taste of it's like to be
in a professional working kitchen.
Both teams performed admirably.
But unfortunately, one team
will be facing the dreaded pressure test.
Each team was responsible
for one side of the dining room.
Each customer at the diner was asked
to tip one dollar if they were satisfied
with the quality of their food and the speed it got to them.
We've counted the tips.
And it's close. Very, very close.
One team made $87 in tips
and the other team made $82.
There's a difference of just five tips between teams.
That's so close.
I could be cooking today,
and I have to be ready for that outcome.
The team with
the most amount of tips...
was...
The team with the most amount of tips...
was...
Red team. Well done.
Congratulations, Christine and the red team.
Please, head up to the balcony.
Thank you, thank you.
Blue team, you guys will be needing these.
I think the blue team underestimated
just how well the girls can do.
Take that, blue team.
That goes out to all the men
that don't want to pick a girl on their team.
Boom.
Blue team,
you will now face the dreaded pressure test,
where at least one of you will be walking
out of those doors at the end.
Big Willie,
as captain, your choice is
you can now save three members of your team.
Or... you can save yourself.
But if you do save yourself,
everyone else on your team will have to cook.
Uh, chef... Be smart.
There's a very serious pressure test coming up.
Knowing Willie, he's gonna pull, like,
a good-person card
and save three other people... I know it.
This is a competition.
I would save myself.
I'm saving three people, chef.
Why?
I am a man of integrity.
I led the team. It's my fault.
I'm willing to take it.
Very admirable.
Tell me the first name, please, young man.
This first person that I'm going to save
hadn't it been for them,
we've probably would have been
down by a landslide.
And for that reason, i choose to pick Daniel.
Daniel, you've been saved
twice now from pressure tests.
Yeah.
Something we don't know?
I don't think I've hurt anybody,
- or made any enemies. - No?
And I think that's working for me.
Except for Leslie who's cackling right here,
because he doesn't know how to be a grown-up.
Even though he's the oldest man here,
he's a child.
Otherwise, I think I have the respect
of everybody else in this kitchen.
Okay. Head up. Congratulations.
You're through to the next round.
Well done. Good job.
What did Daniel do besides
stand up front and do nothing
when we needed him in the back?
Okay, Big Willie.
Two more saves for you.
This person really shined
in the kitchen in spite of everything.
Scottish Francis.
- Thank you. - You're safe.
Congratulations.
Last choice.
This person,
I was very happy with their performance, chef.
- I'm picking Victoria. - Wow.
Thank you so much.
Go on up.
So, Willie, Leslie, Dan, and Cutter,
you will all be cooking in tonight's pressure test.
One of you four home cooks are about to make their last dish
in the MasterChef kitchen.
Are you guys ready to find out
what you will be cooking in order to survive?
Yes, chef.
Beautiful, moist,
delicious...
Red velvet cake.
A southern classic.
Oh.
Look at it.
Elegant, delicious,
beautiful.
It's a slice of magic.
You've got the cream cheese frosting
contrasted with that wonderful, dense sponge.
Each layer perfectly formed...
a cake to die for.
Mmm.
We want at least three delectable layers
of stunning cake.
Now, it's time to head to your stations.
On your stations, you'll find everything you need
to make your cake... Butter, flour, sugar,
eggs, buttermilk, white vinegar,
cream cheese, and food coloring.
Now, is everybody ready?
Yes, chef.
Your 90 minutes starts...
Now.
You know, I'm looking to take on every challenge
as a new day in the MasterChef kitchen,
and hopefully it comes out well
and I can show the chefs that I really am here to play.
I'm not terribly happy about
having to cook in the pressure test.
I'm not happy about having to do cake, that's for sure.
All right, guys. Red velvet cake.
What's gonna be the difficulty in making it in this challenge?
The secret behind a great sponge
is the density of that batter...
How you incorporate that sugar and the eggs.
25 minutes to cook in the oven, so they gotta get that
in the oven within the first 30 minutes
once that batter's been made.
And the cream cheese icing
has to be slightly tangy, right?
And make sure that that cream cheese
is thick enough to almost act as a glue.
I know, I know.
I'm always cool and calm in the kitchen.
I don't need running around
like the rest of these folks around here.
I just do what I do.
Right, uh, Big Willie, how you doing?
I'm doing pretty good, chef.
How many times have you made a velvet cake?
- Oh, several times. - And do you always put pecans in there?
I'm gonna roast them, and then I'm gonna
crush 'em up and then pat them on the side.
How do you keep your cake moist?
It's about not over-working it.
So that's why I did mine in a bowl,
because if you're not familiar with the mixer,
you can possibly overwork it.
- Good luck. - Thank you.
Leslie.
How do you feel about baking?
I'm loving it. There's no pressure here.
I'm just... this is another walk in the park for me.
Shut up and cook.
What are you gonna do with the pistachios?
- I don't know, I might dust, you know. - Dust?
It's just an idea.
What happened between you and Daniel now?
You know, if Daniel's quick to criticize,
but he's not quick to help, you know?
I put him on my team, and instead
of supporting me like I supported him,
he puts a knife in my back.
And that's fine... I have plenty of knives in my back.
Oh, my god, he's an idiot.
Oh, it smells good.
Well, it's smelling like something.
All right, Cutter.
Talk to me about velvet cake.
Never made one, but I've eaten plenty of 'em.
Frosting, what are you doing with the frosting?
I'm doing a cream cheese frosting,
maybe some little decorative art on the top?
- Good luck. - Thanks.
Ugh.
You should have your cakes
in the oven by now.
My problem with baking is
whatever ratio I think I have in my head
I'm very leery about messing with it.
What is Dan Wu doing?
But at the same time,
it has to look the way it's supposed to look.
He needs to get that thing in the oven
or he is gonna go home.
You can tell how thick it is.
No, no, no, not yet. Not yet.
In this pressure test,
four home cooks are tasked with creating
a gorgeous three-layer red velvet cake.
13 minutes remaining.
Those cakes should be out the oven by now.
Part of being in this competition
is getting out of your comfort zone
and doing things that...
you may not think you can do.
I smell cake!
The cakes just came out of the oven.
I mean, it's a layered cake,
so it's really important that they trim them, top and bottom.
I think that's a big thing,
especially for home cooks, that they don't know...
they pull them out and they start stacking
versus slicing that little top part
so that it builds like a block.
Guys, just over 20 minutes remaining.
[bleep].
All right, guys.
This is Leslie's third pressure test.
Every time, he bounces back,
he's like an old dog that you cannot put down.
Willie's got a lot of confidence.
This is right in his wheelhouse.
I'm really worried about both Dan and Cutter.
Dan Wu, you can see the cake already
starting to look uneven.
You start with uneven cake, you finish with uneven cake.
- So he is not looking confident. - Cake is brown.
Cutter in the back is doing different color icings.
I'm really surprised that Cutter
is taking this much time decorating.
Yeah, but is that compensating for the lack of taste?
90 seconds to go.
Come on, guys.
- I'm pretty much screwed here. - He's in trouble.
Finishing touches, let's go.
Ten seconds to go.
Nine, eight,
seven,
six, five, four,
three, two, one.
Cakes down. Well done.
Whoo!
Brilliant, it's time to taste them
and find out who will be leaving
the MasterChef kitchen tonight.
The way my cake is looking right now,
I'm happy with it.
Everything is leveled right
like it just came out a bakery.
Big Willie, describe your red velvet cake.
You have a classic red velvet cake
with cream cheese frosting dusted with toasted pecans.
Visually, it's slightly skew-whiff.
It slopes down.
- It's like a lazy lump. - Oh.
However, I mean, it looks good.
Nice firm texture on the sponge.
A layer cake is all about the ratios, right?
Yes.
And... Big Willie.
Gorgeous.
Love the color for that nice ruby red.
Now for the taste.
Goes through beautifully with a fork.
The actual frosting is delicious.
You've really got the batter absolutely perfectly right.
- Great performance. - Thank you.
- Great job. - Thank you, chef.
It's moist, pretty near perfect.
I think more than anything, you've put your heart and soul
on the plate.
So, delicious. Thank you.
Leslie, good-looking cake.
What's the green stuff on top?
Pistachio.
Just to add a little salt to the sweetness.
It's very good. It's moist.
I like the addition of pistachios.
I thought I wouldn't.
Construction is good, you know?
In your mind, are you starting to believe
that you could actually win this?
If I don't believe, who else will?
- Certainly not Daniel. - Oh, no.
None of them up there. What are you, kidding me?
Why is it that there's such antagonism toward you, Leslie?
You wanna to know what?
I don't know.
What's so funny?
I just love how he doesn't even see his own mistakes
and why everybody doesn't like him.
He's a one-trick pony.
I have to say, Cutter, i disagree.
You don't know me. So don't even talk.
I've gotten to know you. Trust me.
Get on your horse and ride home.
That's fine.
It is a good cake.
Thank you.
We're not here to moderate or judge wars
between contestants.
That's not what we do.
We taste the food,
and they don't decide who the next MasterChef is.
- I don't... psh. Doesn't bother me. - We do.
I know that.
And that's why I'm here to impress you.
I don't care.
Wow.
That looks nice.
Mmm.
Frosting's delicious. What's in there?
A little vanilla,
lots of butter, lots of cream.
and a lot of love.
I think there's something quite intriguing
about the more pressure you're under,
the better you become.
I'm hoping so.
- Great job. - Thank you.
Thank you.
Dan, there was an overall feeling
that you were struggling through that challenge.
What happened?
I got off to a decent start,
made a couple of mistakes, got frazzled.
Did not level off the cake enough.
So it's a little uneven.
It's a little hard too, compared to the other ones.
It's a little tougher to cut through.
Yeah, I overcooked it a tad as well.
You overcooked it.
And there you have it.
This is red velvet cake.
Yours is like a...
Boiled wool cake.
It's got like a wooly texture,
not velvety and soft.
Yours has a definite homemade texture to it.
But, you know, if yours is homemade,
his looks like it might be child-made, so...
We still got one more cake to taste.
Okay, Cutter.
Describe your cake, please.
I made a red velvet cake with equal layers
with a good cream cheese frosting.
What is that on top?
It's the American flag.
Okay. Must admire how much you love your country.
I've never quite seen a flag like that.
Yeah, I know. I ran out of time.
And the outside of the cake
looks like a hairy back. What is that?
Yeah, I...
I shouldn't have added it.
- Do you have a hairy back? - Yeah, I do, actually.
Is it modeled on the side of that?
Pretty much.
Okay, so...
The outside looks ridiculous.
I'm hoping inside tastes delicious.
Wow.
That's a generous portion of frosting.
Holy mackerel.
However, I'm all about taste.
Moist, delicious.
But it is so sweet.
I mean, take a little bite
and just get a little gist of what I'm saying.
It's sticking to the roof of my mouth
and on my first mouthful.
You cooked the sponge beautifully.
However, it's about that ratio.
You've got to get that balance right, Cutter.
Damn.
So just visually,
the frosting looks really heavy.
I think it's a good cake.
I don't think it's too sweet.
I have to disagree with chef Ramsay.
I think it actually tastes pretty good to me.
I think just everybody has a different palate.
But I mean, I think it's one thing
if somebody gives you their feedback
for you to be humble enough to say...
Right, and that's what I'm trying to figure out
- where the balance is... - Just let me finish.
You don't want to just sit there
and say, "I stand by it."
No, no, no, I just wanted... that's not... I'm sorry.
That's not what I meant for it to come out like.
I just want to understand what is considered too sweet.
Well, now you know that this
is considered over sweet.
You need to show him how to shut the [bleep] up.
I'm not following. what's the discussion here?
- What don't you agree with? - It's not that I don't agree.
Okay, let's change that, okay?
Let's get that straight.
I'm trying to learn here.
I taste cream cheese,
and that's what I'm trying to understand
is what's considered more sweet.
Are you the kind of guy who lives in a delusion?
- Like, if any time we tell you something... - Not at all.
You're gonna become so defensive...
Look, I'm on the edge of going home. I'll be honest with you.
I'm on the edge of going home.
Baking sucks for me.
Wow.
I do get defensive because
I do feel like I've put my passion and my heart
into everything I put in.
If you think Gordon's palate is terrible,
you're allowed to think that.
That's not what I said at all. Don't put words in my mouth.
Shut up, dude.
Cutter's just there shooting himself in the foot.
Why would you mouth off to Joe?
And why would you have anything to say other than "Yes, sir"?
I think that you have to have respect
- for us and our opinions and what we tell... - I do.
I'm trying my damndest. All I do is get hammered.
All you do is interrupt me when I'm talking to you,
and you sound ignorant, Cutter.
Baking sucks for me. All right?
- Wow. - Yeah, I do get defensive
because I do feel like I've put
my passion and my heart into everything I put in.
If you think Gordon's palate is terrible,
you're allowed to think that.
That's not what I said at all. don't put words in my mouth.
Shut up, dude.
I'm trying my damndest. all I do is get hammered.
All you do is interrupt me when I'm talking to you,
and you sound ignorant, Cutter.
In your opinion, who should we send home?
iI my opinion, for what you're looking for
in a true MasterChef,
I think you should send Leslie home.
It's all a big circle, Leslie.
You laugh, but it's all a big circle.
I'm not even talking to you. Are you still here?
Willie, Leslie, Dan, Cutter,
unfortunately tonight,
at least one of you is leaving this competition.
Please, excuse us.
We need a moment to discuss. Thank you.
Willie's is great. Yeah, I like the pecans.
Leslie's tasted delicious.
Yeah, I thought it was the best.
I've been doing this a lot longer than you,
before you were even born.
The amount of icing in the center
of Cutter's is way too sweet.
Gotta be able to lead and take criticism.
Yes, okay.
You're doing a terrific job.
Dan Wu's is way too dry.
I kept thinking big, red cookie.
Scandalous.
Yeah, yeah. It's obvious.
Willie, step forward, please.
You didn't have to be down here cooking.
But by staying down here,
you proved your integrity
and your ability.
you're safe.
- Thank you. - Please head up to the balcony.
Good job.
Come on, Big Willie.
Yeah, Willie!
I'm ecstatic.
I came in saying I was a baker,
and I've proven myself as a baker.
- Well done. - Thank you, chef.
Amazing.
Leslie, your red velvet cake
tasted as good if not better
than Big Willie's.
Please, join everyone else up on the balcony.
- Thank you, chef. - You are safe.
Dan and Cutter,
unfortunately, one of you will be leaving
this competition shortly.
One of you has a humble approach,
one of you has a boisterous,
somewhat disrespectful approach.
But ultimately, it's about what you put on a plate,
how you cook across this pressure test.
I'm competing directly with Cutter
who honestly doesn't want to respectfully learn
and grow as a cook.
I should be the one to stay.
- Yeah? - Yeah, I think so.
I think my cake technically was done right.
It looked a lot better than his.
I deserve to stay here, and Dan needs to go home.
Dan and Cutter, let's be honest.
Both cakes had their ups and downs.
However, there was one that has the edge.
The person that will be safe from elimination
and not leaving the biggest culinary competition
anywhere in the world tonight...
Cutter...
you are safe.
Head up to the balcony.
Been an honor.
Dan Wu wowed us from the beginning.
Unfortunately, your cake is so dry,
it's actually the texture of a biscuit.
And so, it's time for you
to take off your apron
and leave MasterChef.
Come say good-bye.
- Thank you for this opportunity. - Good luck, Dan, thank you.
- Keep working at it. - You got great flavors.
Don't stop cooking.
- Absolutely not. Never. - Thank you, Dan.
Please put your apron on your bench.
- Thank you. - Good night.
Being here has been like living in a dream
that I didn't even know I had.
- Dan Wu. - Yeah!
To have gotten as far as I've gotten
is affirmation that I'm as good as I think I am.
Wow, that looks beautiful, Dan.
Dan Wu, Dan Wow.
- Great job. - Thank you.
The sheer joy of learning
and experiencing things i never thought I would do...
it's been unreal.
Next week on MasterChef...
A giant mystery box challenge
has the home cooks confronting Gordon Ramsay.
He's like a samurai.
Done.
I mean, the guy's a master.
And the fight
for a place in the top 12...
This is amazing.
This is one of the best that you've put up.
Pushes the home cooks to the limit.
What's the matter?
I need a medic.
Get some water, please.
Quick! You okay?
Sync & correction: Ajvngou www.addic7ed.com