It's the ultimate culinary test,
and tonight, the home cooks take on the biggest...
and most intimidating mystery box ever.
What in the hell are they gonna pull out this time?
The remaining contestants go head-to-head
with 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
you've put up.
pushes the home cooks to their limits.
What's the matter?
I need a medic.
Get some water, please? Quick.
It all happens right now
on MasterChef.
Welcome, come on down.
Go to your stations, please.
So we walk into the kitchen,
and we see a big, huge box on stage.
I'm from Texas.
We like everything big.
So I'm thinking, boom, right off the bat,
advantage Cutter.
Oh, my god. Oh.
There are 13 incredibly talented home cooks
standing in front of us.
Don't let 13 become your unlucky number.
It's time for another mystery box challenge.
On the count of three,
very carefully lift your boxes.
One...
two, three, lift.
Oh, a knife, huh?
We're all going to be hacking
at the same giant, dead creature under the giant box.
That's right.
One single knife.
Things are about to get a little cutthroat in here.
You'll be using your knife
to fillet what's under this huge mystery box.
Ready to find out what it is?
Yes, chef.
Oh, my god.
All right.
Salmon.
The freshest,
most incredible salmon that money can buy.
Wild king salmon,
line caught from the pristine waters of Alaska.
We want all of you to make us one composed,
MasterChef worthy salmon dish
using one of these salmon.
Oh, hell yeah.
It's time to show these clowns what I really, really got.
Now it's time for everyone to come up here
and get your salmon.
This fish is not something
that you can buy at your grocery store.
It's like the most amazing salmon I've ever seen.
Oh, my god.
It's totally almost as big as me.
It's a real privilege to be able to have
an ingredient like this to work with today.
As you can see,
there is one fish left,
and it's not going to waste.
It's for us.
I'm going to fillet it,
Graham's gonna cook it,
and Joe...
I'm gonna eat it.
Is everyone ready?
Yes, chef.
Just remember, each fish is worth
about $450.
No pressure.
Your 60 minutes starts...
Now. Let's go.
15 seconds gone.
I already sliced into mine by mistake.
I'm so lost right now.
I've never filleted a fish before.
You know, I'm just hoping to muscle through it.
It's amazing that they're getting a free lesson
from probably the most famous chef in the world.
And no one's watching.
Four minutes gone.
That I hacked up.
Done.
In that amount of time, I literally walked to the pantry
and got a cauliflower.
That first five minutes
might have been better served
watching him fillet the fish
than whatever you were doing,
but you make your choices.
Chef Ramsay's down front,
and he fillets his fish like that.
All done. Ready for you.
And then Chef Elliot's in.
He's starting to cook.
To them, this is second nature.
Christian, how are we doing?
I'm doing okay.
You've clearly filleted before.
One time.
Yeah, you've done a good job on that.
Thank you, chef. What are you doing?
Seared creole salmon.
You use king salmon for creole?
I want to stay right in my little comfort zone
of New Orleans.
Careful of the spices.
Yes, chef.
You've got just under 50 minutes to nail it.
- Good luck. - Yes, chef, thank you.
I'm going to baste my salmon in a miso butter
and saute broccolini.
I don't want to work in a gentleman's club again.
Winning this can change not just my life,
but my family's life.
I want to make my family so proud.
I'm pretty sure I'm gonna be in the top three.
What happened to this?
I know.
It looks like a shark ate it.
I know.
What did you do to it?
I was washing it.
Filleting it. What, did you gnaw it?
It ended up, like, breaking down.
Wow, this is, like, a disaster.
Elizabeth, you won the last mystery box.
Yes, chef.
Talk about the dish. What are you doing?
I'm doing an herb bread crumb crusted baked salmon
over a fennel-carrot puree,
a cauliflower steak.
The filleting looks brilliant.
You've never filleted one before?
I'm not in the market for $450 fish.
Good luck. Thank you, chef.
Done.
Done?
Damn! Like, that quick?
Done? What class did you take?
Wow.
Please describe the dish.
Crispy skin wild king salmon
with some red beet threads, crispy golden beet, watercress,
that's finished with lemon yogurt
as well as a vanilla bean pistachio vinaigrette.
Very good. Looks delicious.
Thank you. Enjoy.
28 minutes gone.
32 minutes remaining.
- Medic. - What's the matter?
- What have you done? - I need a medic, please.
You okay?
Chair, please.
Some water, please, medic.
Chair please, quick.
Can we have some water, please, somebody?
You okay?
I look over, she's passing out.
I feel...
The pressure is so intense,
and I think that Elise is just not able to keep up.
Okay, well, take... Here you go.
There you go.
Just stay nice and calm.
Medic.
I need a medic, please.
I hear Elise say, "medic."
I look over, and she's passing out.
All of you, very quickly,
sadly, elise has left the MasterChef kitchen.
How was it?
It was perfect.
The creamy richness of the yogurt,
Salmon perfectly cooked,
Light, summerful, delicious.
Perfect.
You have a future in this, kid.
Ah, I hope so. Thank you, sir.
Elise is coming back.
Wow, just 20 minutes left to cook.
I'm okay, chef.
Are you sure?
Yes, chef, I'm sure.
You've lost quite a bit of time.
You don't have to cook.
I want to come back.
I'll at least get something on the plate.
Okay, let's have a go.
You got it, Elise.
You can do it, hon.
I just completely folded under the pressure today.
So I had to take a few minutes
to get my feet back on the ground.
Elise, she came back!
Definitely take my hat off to you, girl.
I'm embarrassed, but...
Ready to cook.
2 1/2 minutes to go.
Oh, my god, that's delicious.
Is Elise gonna get a dish out?
I'm hoping.
She seems to have
a lot more color in her face now,
so fingers crossed.
20 seconds remaining.
Finishing touches. Come on.
Ten, nine, eight,
seven, six, five,
four, three, two,
one, and stop.
Hands in the air. Well done.
After observing and tasting
throughout the challenge,
the judges now take one final look
to identify three standout dishes.
What happened here?
The winner of this mystery box
will receive a major advantage in the next round.
First up, this home cook
did a great job on the filleting.
More importantly, the salmon looks like
it's cooked to perfection.
The actual dish looks like
it's just been popped out of a restaurant.
Congratulations...
Christian.
I think Christian is getting better,
and he is gonna be my main competition.
Tell me what the dish is.
Blackened salmon with a vegetable medley,
a little garlic,
and a tomato puree.
So you must be the only person in this country tonight
who had the balls to blacken a salmon.
Salmon's cooked beautifully.
Pink in the middle, seared on the outside.
Beautifully done.
Wow. Thank you.
Love the heat coming through,
but the most important is,
I'm tasting that amazing salmon.
And then I get that blend of spice.
Is it a fluke, or is this you?
This is me on a plate.
- Good job. - Thank you.
The sauce and that spice mix,
it's so full of flavor on different levels.
It almost makes the fish heartier.
This is one of the best that you've put up.
It's really, really good.
- Thank you. - Good job, Christian.
- It's nothing that I would ever order... - Yes, sir.
cook, or conceptualize,
but at the end of the day,
it really is tasty.
Have you ever won a mystery box?
- No. - Maybe tonight is your night.
The second dish that we'd like to examine further,
this home cook's plating
is definitely restaurant quality.
They have already won one mystery box.
Can she do it again?
Please step forward, Courtney.
They call Courtney, and I'm not surprised,
because they always call Courtney.
Why don't you explain to me what the dish is.
A seared salmon on top of some broccolini
and an Israeli couscous, cucumber, fennel salad.
The fish is cooked beautifully.
- Look at that... - Thank you.
- Color. - Thank you.
The fact that it's not just flaking apart
but it's still holding its shape.
This dish is really awesome.
Great flavors, super light.
- Good job. - Thank you, chef.
And how did you cook the salmon?
I pan seared it and basted it with some miso butter.
It's delicious.
Thank you.
Vibrant couscous, light,
and it eats easily.
This has made my night.
- Well done. - Thank you, chef.
Thank you.
Good job, Christian.
The third and final dish
We'd like to take a closer look at...
This home cook also plated their dish beautifully.
The flavors and spices they chose
were perfect to spotlight their delicious salmon.
Please step forward...
Elizabeth.
Elizabeth is the one to beat.
She's my wild girl.
Every time I see her plate, I go "wow."
This is an herb bread crumb crusted baked salmon
over a roasted carrot and fennel puree,
a cauliflower steak
with a pine nut, caper, raisin relish on the side.
Now, you know that's very courageous
to bake a salmon in a competition like this.
Unless you're a real pro, you know your oven,
you can overcook it in a second.
Very well done. Good cook.
What's the seasoning in the bread crumbs?
Salt, pepper, red pepper flakes,
parsley, and thyme.
The herbs are not overpowering.
This dish has a lot going on.
I think you might have a real winner on your hands.
- Good job, Elizabeth. - Thank you.
The relish is delicious.
Thank you.
Filleting skills are brilliant.
Thank you, chef.
Cool as a cucumber.
Calm as anything,
and it's like your thousandth salmon.
Smart, sophisticated.
- Good job. - Thank you.
Well done.
Three stunning dishes, let me tell you.
Sadly, only one can be the winner tonight.
I got to win this.
I've been up here before.
I was a runner-up.
I ain't trying to be no damn runner-up no more.
I'm trying to win this.
The person who paid
the most respect
to that stunning king salmon...
I'm just praying that chef Ramsay says my name.
I really, really, really want to win two in a row.
Tonight's king of the kitchen...
And they do it on purpose.
They speak as slowly as they can.
Put me out of my misery and say my name.
Congratulations...
The person who paid the most respect
to that stunning king salmon...
Tonight's king of the kitchen...
Congratulations...
Christian.
Get outta here. Wow.
Bam! I knocked this [bleep]...
Boom. Out the park.
I'm the king.
King of the kitchen.
You did something
that even we wouldn't have attempted to do.
Cajun style king salmon.
But you did nail it in a big way.
Christian, are you ready
to come into the pantry and find out exactly
what this huge advantage is?
Yes, chef.
Let's go, big man. Good job.
Good job, Christian.
Well done.
Thank you.
Good job.
Thank you.
If you have done wrong by Christian
in this competition so far,
you should be very, very nervous.
The MasterChef pantry
is where this competition can be won or lost.
Yes, chef.
For your first advantage,
you will not have to cook
- in tonight's elimination. - Cool.
And for your second advantage
everyone will have to cook
whatever I put in this basket.
Or...
whatever I put in this basket.
Or whatever I put into mine.
Tonight, we'll be choosing things
that we'd like to cook with,
things that you may find in our fridges
at home.
Then you'll get to decide...
which judge's basket everyone out there
will have to cook with.
Give us a few minutes
to do our own shopping.
Sure.
I'm the king,
so I don't have to pick anything.
I'm gonna let you guys pick it.
I was very excited to see what type of flavor they have
in their kitchen.
Where are the cauliflowers?
Right over there, chef.
Joe, especially being Italian...
Merlot.
Put a lot of booze in there,
a lot of wine. It was crazy.
Joe, you have enough wine in there?
We have a lot of wine,
some to drink, some to cook with.
- Right? - Yes, sir.
All right, sweet.
Christian.
In my basket, you have the bounty of Italy.
A refined basket of ingredients
that reflect my own incredible sensibility
of fine dining and delicious food.
In my basket,
you have everything
that I like to get my hands on
when I'm at the farmer's market.
And finally, Christian, in my basket,
you have a taste of my home.
The UK, as you know, the fan of great cuisine.
Certainly, one of the most inspiring baskets.
Christian, it's time to choose.
My hearty English-inspired basket,
Graham's home fresh basket,
And Joe's fancy, pompous, olive oily basket.
I choose...
Well done.
Back in the pantry,
Christian got some huge advantages.
Christian got to choose
what everyone out here has to cook
in tonight's elimination challenge.
Now, we gave Christian a choice
of three incredible baskets
curated by the finest culinary minds
in the entire planet.
Those baskets were filled by...
Us. That's right.
The basket that Christian chose for all of you
is waiting for you in the pantry.
Oh, man, it's Joe's.
Lots of wine.
Delicious.
Joe's got a winery,
so, of course, the one with four bottles of wine in it
is clearly Joe's basket.
That's right, everyone.
Christian picked my basket.
Surprise.
Those are some of my favorite ingredients.
We have beautiful wine.
We have the king of all cheeses,
grana padano,
prosciutto san Daniele,
chanterelle mushrooms,
fresh artichokes,
aged aceto balsamico tradizionale di modena,
and, of course, garlic.
Now, is everybody ready?
Yes, chef.
Your 60 minutes starts...
Oh, one more thing.
Christian.
Yes, sir.
There's one more advantage
that we're gonna give you.
Something that
you don't even know about yet.
Everyone out here will get one hour
to cook their dish...
Except one person.
That person will only have
30 minutes to cook their dish.
Sweet.
And, Christian,
you're gonna tell us who that person is.
This person...
talks a big game,
walks a big game,
but I want to see more.
That person...
Is?
Courtney.
Wow.
- Ouch. - I knew.
You surprised by that decision?
No, not at all.
I know how amazing the advantage is,
and I know how crucial it is to use it the right way.
and christian took his advantage and threw it out the window.
Now, tonight, for the first 30 minutes,
I'm sorry, young lady,
but you'll just have to stand
by your station and watch.
For everyone else,
your 60 minutes...
starts...
Now.
Who's gonna struggle,
and who is gonna really excel in this competition?
You know, I'm not confident with Elise.
I think she's gonna struggle big time.
I think Ahran's gonna struggle tonight.
They're not familiar with these ingredients.
I think that the obvious one is the one
That's at the biggest disadvantage here, Courtney.
Strong cook, but half the time...
That's a big, big loss.
So I'm gonna make
a porcini and artichoke ravioli.
This is the second time
that I will have ever made pasta dough.
So there is definitely a lot of risk
in this challenge for me.
I am very familiar with these ingredients,
and I'm confident I can push through.
And it's not a 10-pound fish,
so I think I'm off to a good start.
- Cutter. - Yes, chef.
How we doing?
- Doing all right. - What's the dish?
I'm gonna do some little flatbread crisp pizzas.
And why pizza dough?
I like pizza,
and I just want to do a spin on pizza,
and I like the ingredients that we got,
and I'm thinking it'll come out with a good pizza.
So it's all about what Cutter likes again,
not what the judges want to see.
- Yep. - Wow.
So how do you make your pizza dough with no yeast?
I'm just gonna use an egg and some baking powder,
just kind of fluff it up a little bit.
Yeah, you've got just under 40 minutes
to nail it.
- Good luck. - Thanks.
- Ahran. - Hi.
What do you got going so far?
Right now, I'm making a savory tiramisu.
What?
So these are "ladyfingers" with...
Where did you invent that?
I don't know, I just...
This could either be
the most amazing thing ever,
and I'll have to put it on my menu,
or you know what else could happen.
Who do you think is most in danger to go home?
I think Courtney,
because of the time restraints she has.
Have you started yet, Courtney?
Nope, I start in about 30 seconds.
Five seconds till she starts.
Three, two, one.
Courtney, you may start.
Thank you, chef.
Courtney, she probably had a dish
right off the bat, and then he hits her
- with that penalty. - 30 minutes.
She has to rethink her dish.
I'm really worried about her.
You got this Elise.
Elise, how you feeling?
- You good? - No.
Oh, no, come on.
I messed up my pasta dough,
and there's nothing else I can do.
Do not give up.
This is pretty much...
This is pretty much over for me.
I know that the dish is gonna fail,
and I'm ready to just say, like, "This is not gonna work,
and I don't want to finish it,
because it's gonna be a disaster."
I'm so ready to throw in the towel.
Elise, how you feeling?
You good?
No.
Oh, no.
I messed up my pasta dough,
so this is pretty much over for me.
Do not give up. Why is it messed up?
It's too dry. I don't know how to
incorporate more liquid into it.
I do not know what I did wrong.
Well, it's, like, slightly breadcrumby, yeah?
Yes.
You cannot give up now.
- Okay? - Okay.
Come on, Elise, you got it.
There's something salvage in there.
Thank you, chef.
- No more flour. - No more.
We don't give up.
I'm sorry, chef. Thank you.
Continue with that.
- I'll get back on it, chef. - You can do it,
and you're not gonna throw the towel in like that.
- I will. -There you go. You take over the rest.
- Thank you for helping me. - Good luck.
- All right, you pasta makers out there,
you got 20 minutes, you guys. Come on.
Hey, leslie, don't get tanked.
What, are you kidding me?
I'm 56, that's all I do.
What are you making, Courtney?
I'm doing some beautiful mushroom ragu
with some baby artichokes on top.
30 minutes is not a lot of time,
so if today's her last day in the kitchen,
hell yeah, let's go.
Next.
Now, that looks good. What's the plan?
Thank you. I'm gonna make
a breakfast lasagna with a prosciutto mushroom,
kind of like a cream sauce, layered with fresh pasta.
Now, that sounds like something
I want to eat, damn it.
Yeah, sounds like your recipe.
Big Willie.
Describe the dish.
It's gonna be a tomato soup
with a fried egg on top
with a flat bread.
Sounds weird.
So we're not really going Italian here.
Well, I guess not.
Good luck.
- Fascinating, huh? - Yeah, amazing.
I'm seriously concerned about Elise.
The pasta dough was dry as anything.
Like breadcrumby, right?
Bread crumb. Totally unfortunate.
At this point, with 13 home cooks left,
if you can't make a fresh pasta,
you shouldn't be in the MasterChef kitchen.
Look at Ahran's.
She's making a savory tiramisu.
That doesn't make sense. Tiramisu is a dessert.
- Right. - Does that work?
If it comes out right, it could be really amazing.
Or an absolute embarrassment.
Or a complete disaster.
58 minutes gone.
Two minutes remaining.
Start thinking of plating up, guys.
Good to go, Willie.
Last minute remaining.
Focus, focus, focus, focus.
Last ten seconds.
Ten, nine, eight,
Seven, six, five,
four, three, two,
one, and stop! Hands in the air.
Well done.
Great job.
First up,
the person that Christian targeted
and had half the amount of cooking time
of everybody else, Courtney.
Describe the dish, please.
A chanterelle mushroom ragu
on top of spaghetti
that I've tossed in basil-infused olive oil
with crispy artichoke hearts
and a crispy pancetta.
Christian put the target on your back.
How does that make you feel?
Well, it was basically a compliment.
I mean, he sees me as competition,
and I put everything I had into it
to prove to him that I'm here to stay.
It's about the ingredients.
When you think of Italian cuisine,
it's about that rustic charm.
You've brought that.
Ragu,delicious.
Love the saltiness of the ham on top.
But by and large, just looking at the dish,
it looks like it took you 60 minutes
as opposed to 30. Thank you.
The artichoke, they're perfectly cooked.
You've braised them down. You've caramelized them.
In 30 minutes, I think you did a really great dish.
- Thank you, chef. - Good job.
Boil water, ten minutes.
Spaghetti like this, al dente, seven, eight minutes.
18, 20 minutes.
You didn't have much wiggle room.
- That's right. - She played it safe.
How do you figure it's safe?
I mean, from what I saw,
she just threw everything in a pot
and just clapped them heels,
and hopefully it came together.
You, with the advantage,
could've easily picked five people in this room
and sent them home. You might have wasted
a pretty big advantage on a very strong competitor
who shielded off your attack.
Thank you.
Thank you, sir.
Christian didn't target me.
He put a spotlight on me.
And that's where I perform the best
is in the spotlight.
Next up, Cutter, please.
Thank you.
Is that it?
That's it, chef.
That's it. Holy mackerel.
Christian gave Courtney 30 minutes.
Did you give Cutter ten minutes?
Describe the dish, please.
It's an artisan pizza with a basil oregano.
Hold on a minute.
Just let me interrupt you there.
An artisan pizza?
Well, that's what the menu says
when I go to the pizza restaurant that I like.
They call 'em artisan pizzas,
and they list all the different pizzas.
An artisan pizza? No, no, but...
I don't know what else to name it.
Yeah, my name's Gordon Ramsay,
not Stevie Wonder.
It's an artisan pizza with a basil oregano...
Hold on a minute.
Just let me interrupt you there.
An artisan pizza?
Well, that's what the menu says
when I go to the pizza restaurant that I like.
Right. Well, first of all, I feel like
I'm at a [bleep] kid's party
and some mini pizzas come out.
Maybe describe it again, and I'll try hear it this time.
Okay, so I have a pizza here
with a tomato, basil, and oregano sauce
prosciutto and mushroom and artichoke topping.
Why a pizza?
I didn't want to just throw the spaghetti in the pot
and then boil the spaghetti,
and I wasn't that comfortable in making the pasta,
so I made a dough.
It's just not good enough. It's not MasterChef.
Damn!
Wow. Enjoy your mini pizza.
All kidding aside,
the ingredients I picked out were meaningful to me,
important ingredients in every kitchen.
Do you know where the grana padano cheese comes from,
what milk it's made out of?
No, sir.
Do you know what a caper is?
I know what they taste like,
but I don't know what they are.
Do you know what balsamic vinegar is?
It's the black salad dressing.
This is the difference between
excelling in this competition
and being sent home.
Why did you put sauce underneath it as well?
I mean, if it had any chance of being a pizza,
it'd be crispy.
I was just trying to get some color on the plate.
This is...
a waste of our time
and your time in this kitchen.
It pissed Joe off, it pissed Gordon off.
But I thought it tasted good.
It'd definitely be a pizza I would order.
Next up, please, Leslie.
It's handmade ravioli.
The filling is grana padano, prosciutto,
chanterelles, and artichoke.
Great technique on the pasta,
the filling, the cooking of the artichoke.
Sauce is a little heavy, a little grainy.
But plating is the biggest thing we've got to work on.
Yes.
'cause as everyone gets better,
that is something that can get you sent home.
Yes, thank you.
Big Willie, please.
It is a tomato soup
with a fried egg with flat bread.
How would you rate that?
- About an eight. - An eight.
That's literally seven points too high.
Someone's going home tonight,
and a tomato soup with a fried egg on top
doesn't float my boat.
Next Christine, come on up.
Wow, that looks good.
What are you calling these?
So it's a mushroom caramelle
with a brown butter sage sauce
with crispy prosciutto and crispy sage on top.
Great pasta, very thin.
Good filling. Nice seasoning.
Good use of the brown butter.
Well, I expected a lot,
and you delivered a lot.
This is really quite good.
Thank you. Thank you.
Next up, Ahran, let's go, please.
Ahran, describe the dish, please.
It's a savory tiramisu
With prosciutto olive oil ladyfingers
And a mushroom prosciutto...
A savory tiramisu.
Yes, chef.
Have you been drinking, young lady?
No, I don't even know how to open the bottle.
Didn't think it was gonna work when you put it together,
hated the sound of the idea,
tasting it...
It is absolutely delicious.
I love the ladyfingers. I love the seasoning.
I see... At 18 years of age,
your knowledge of Italian cuisine
ay be very limited, but your cooking ability
is second to none.
There's very little I can fault in that.
- Thank you. - Good job.
All right, Ahran.
Let's try....
Elizabeth.
Straight from New York City.
What do we have?
- We have a breakfast lasagna... - Love it.
made with grana padano, chanterelles, and prosciutto
and a salad of baby artichoke hearts
with capers marinated in champagne, lemon,
and olive oil.
How many layers?
There are five layers.
And what's inside of it?
Layers of bechamel with prosciutto.
Then I mixed it the chanterelles
and the prosciutto, and then I just did
grana padano layered on top.
That's great.
This is amazing.
Thank you.
Great use of bechamel.
This is using the ingredients,
reating other products from the base ingredients,
putting them together in an amazing dish.
Have you been to Italy?
No, I have not.
This is like taking a trip to Italy.
- Great job. - Thank you.
Beautiful dish.
Joe is, like, gushing over my dish,
and I'm like...
I think I had, like, a...
like, a deer in headlights, like, omg face going on,
because I just can't believe
that he likes my lasagna so much.
Elise, please.
Let's go.
Right, first of all, how are you feeling?
I'm okay. I'm just disappointed,
because I feel like I failed today
in both challenges, so...
Why'd you give up so easily
when you can cook?
I have just lost some confidence in the kitchen,
and it's, uh...
It's very difficult to get it back.
You make one mistake, and...you disintegrate.
You're correct.
It's exactly what happens.
Tell me about the dish.
It's roasted mushroom
and steamed artichoke ravioli
with a red wine reduction tomato sauce.
So it's not a pie.
No, it's not a pie.
But it's a sad ravioli.
Oh, it's a sad ravioli.
Want a taste?
Describe the taste of the tomato sauce.
It needs seasoning.
Yeah, and this is it...
You are a very smart, intelligent girl.
I just don't know how you can present a dish
that's so bland.
It's a failure. I understand.
Have you given up?
No, I'm trying not to give up.
No, I don't think I've given up.
It just tastes like it.
I just don't know how you can
present a dish that's so bland.
It's a failure.
I understand.
Have you given up?
No, I'm trying not to give up.
No, I don't think I've given up.
It just tastes like it.
I didn't need to...
I didn't need to walk up there
and have them taste that dish
to know that it was bad.
What a night. First off, Christian,
please come down from the balcony
and make your way to the station. Thank you.
That was a really tough challenge,
but there were two standout dishes tonight.
The first one
absolutely went outside of the box.
This home cook is one of the toughest home cooks here.
She's also the youngest.
Ahran. Congrats.
The other great dish
showed that the home cook
who put it together
has incredible technique and knowledge.
Every single component was perfectly executed.
Tonight's winning dish
belongs to...
Elizabeth. Congratulations.
I continue to be amazed by my own success.
I'm just gonna revel in feeling great for a little bit.
Congratulations
to Ahran and Elizabeth.
You will both be team captains
in our upcoming challenge.
Congratulations to you both.
Normally, we would ask the three worst dishes
to come down and stand in front of us.
Tonight there are two obviously bad dishes.
Can the two cooks
that are responsible for those dishes
please put your hand up?
I'm asking for two.
The worst two.
Elise, you're correct.
Cutter, you're not.
Elise and Cutter, please make your way down.
Willie, yes, yours was pretty bad,
but these two were in a league of their own.
Elise, tonight's ravioli
was dreadful.
The judges have said several times
it only takes one bad dish to send you home,
and tonight,
it's mine.
It's mine.
Cutter...
You've been in the bottom
across five challenges.
I know.
Produced some good dishes,
but it's not your cooking ability.
It's your stubbornness
that's stopping you from taking it
to the next stage.
Love the girl to death,
but Elise is a baker that can't bake.
I think I'm better than her.
I mean, it's nothing against her as a person.
I just think in the kitchen,
I'm a better... I'm better than her.
The unlucky 13th individual
in this competition,
the one that will be leaving
the MasterChef kitchen tonight,
the one that we think
we cannot work with any longer...
That person is...
Elise.
Your time is done
in the MasterChef kitchen.
Say good night to Cutter.
- Good luck. - Thank you.
Elise, my darling, go back home.
Convince yourself exactly what you need to do,
but don't get in a tangle when you make a mistake.
Bounce back. Trust me,
I've made a thousand of them,
more than everyone in this room put together.
You need to bounce back.
Great baker. And every time,
from now on in, I come across a pie,
There's only one person I'm gonna be thinking about.
It's you.
- Okay? - Okay.
Come and say good-bye, darling.
Thank you all for the opportunity.
Oh, you're very welcome.
Have a nice trip back home.
Thank you.
Thank you very much, chef.
Thank you, darling. Come here.
Oh, dear.
Even though I'm going home,
I still love food,
and I'm proud to have been part of the top 13.
Well done.
Congratulations.
Thank you, chefs. Thank you.
This is a once-in-a-lifetime experience
that I will remember forever.
You nailed it.
For me, one of the best dishes of the night.
Thank you so much, chef.
And I hope that it helps me...
get a chance to start a new career,
something that can totally change my life,
and for that, I'm incredibly thankful for the experience.
Next week...
the MasterChef restaurant opens its doors
for a night of romance.
Love is in the air.
But there's no love lost in the kitchen.
It needs salt.
- I told him. - What you mean, told him?
Just help him do it.
Come on.
And the stakes are higher than ever before.
All the tables are now full...
Except one.
That table is reserved for...
my gorgeous wife, Tana.
Oh, my god.
Our dish better be perfect.