US S14 E09
Category
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TVTranscript
00:01Previously on MasterChef Generations,
00:03your challenge is to bake the most amazing birthday cake.
00:06Anna, you get to choose one generation that will not
00:10use stand mixers tonight.
00:13Gen Z.
00:13Gen Z.
00:15You've got to get those cakes in the oven.
00:17My wrist.
00:18They don't show you how to hand whisk in TikTok.
00:20Oh, man.
00:21Look at Anna's.
00:22It's a disaster.
00:23This thing looks like it's just come out
00:24of a top French patisserie.
00:25Congratulations, Becca.
00:27To think that you did it all without a stand mixer.
00:31Anna, the cake is literally falling apart.
00:33Geeks, you don't put raw flour in a frosting.
00:36It's not fair just to send one of you home tonight.
00:39Geeks and Anna say goodbye.
00:43Tonight on MasterChef Generations,
00:45we're taking a trip down memory lane.
00:48Under that box are iconic ingredients
00:51from your childhood.
00:53Cheese whiz.
00:53Becca.
00:54Hi, Chef.
00:55We're going to choose which generation has to cook
00:57with each box of ingredients.
00:59Oh, my god.
01:00What?
01:01Let's go. Let's go.
01:02You could be in trouble tonight.
01:03Just a little bit.
01:04I'm not scared.
01:05We'll see.
01:06Becca threw you under the bus.
01:07Yeah.
01:08I love it.
01:09That is good.
01:10What kind of a sick world do you live in?
01:11Oh, my gosh.
01:12You can't eat that.
01:13Oh, dear.
01:14You've absolutely fucked it.
01:26Here's a big challenge tonight.
01:28Man.
01:29Top 15.
01:30Here we go.
01:33Oh.
01:34Oh, my god.
01:35What a big mystery box.
01:38Welcome back, everybody.
01:40Let's go.
01:41They got boxes.
01:42Every time I'm walking through that MasterChef kitchen,
01:45I'm just so grateful to be here because I came to MasterChef,
01:49obviously, to cook and show what I could do.
01:52But this has just been a wonderful distraction
01:54for all of my health issues.
01:56And I'm here to show you that even if you do have cancer,
01:59you can do anything that you put your mind to.
02:02Just four mystery boxes.
02:04That's huge.
02:05That's a big mystery box.
02:06That's big.
02:07Oh, man.
02:08My god.
02:09I could fit in this box.
02:10Wow.
02:11Last challenge, I finally made it to the top,
02:13but I didn't actually win.
02:15So this time, not only do I want to make it to the top,
02:17I want that immunity pin right about there.
02:21Right, welcome back, everybody.
02:22Just like that, we are down to the top 15.
02:24Woo!
02:25Woo!
02:27Now, Becca, congratulations for winning that immunity pin
02:30last time around.
02:32The immunity pin is in play again tonight.
02:37We need it.
02:37Come on, guys. We got this.
02:39Yes.
02:40As you can see in front of you, you
02:41are facing another huge mystery box challenge
02:45with just one mystery box per generation.
02:48Ooh.
02:49Right.
02:50Let's start with the boomers.
02:52Oh, boy.
02:53Very carefully, lift your box.
02:55Lift.
02:56Ooh.
02:57Ooh.
02:57Ooh.
02:58Wow.
03:00Under that box are iconic ingredients
03:04from your childhood, from the 60s,
03:07things like powdered milk, delicious white bread.
03:10It's meat.
03:11I don't know what name that is.
03:13Right, Gen X, lift up that box.
03:16Oh.
03:17Oh!
03:18Oh!
03:19Oh!
03:20Oh!
03:21Straight out of the 80s, you've got things like wine coolers,
03:25instant ramen, hot dogs, and, of course, canned cheese spray.
03:31Oh!
03:32Oh!
03:33Right.
03:34Millennials, lift up that big box.
03:37Oh.
03:38Oh.
03:38Man.
03:39From the 90s, truffle oil, avocados, bologna,
03:44and spicy cheese puffs.
03:45With real cheese.
03:48OK, Gen Z's.
03:52Oh, you've got things like oat milk, almond milk.
03:56The non-dairy milk.
03:57Cashew cheese.
03:58Plant-based meat.
03:59Delicious jackfruit.
04:01Oh, yeah, we have a lot of really interesting ingredients.
04:05So tonight's challenge is to use those ingredients
04:08to make a MasterChef-worthy dish that will secure your future
04:13in this competition.
04:15Are you all confident that you can transform
04:18some of those beloved, favorite ingredients
04:21into one incredible dish?
04:23Yeah.
04:23Yes, sir.
04:24Well, you might not get to.
04:27Becca!
04:28Hi, Chef.
04:29Oh.
04:30Oh, gosh, guys.
04:31Since you won the challenge last time round,
04:34you get to choose which generation has to cook
04:38with each box of ingredients.
04:41Oh, my gosh.
04:42Gosh.
04:43It's a little frightening.
04:45Right, Becca, please make your way down here.
04:47Going into today's challenge, I want to protect my Gen Zers.
04:50Every other generation, I want to separate
04:53the strong from the weak.
04:55So using the pin correctly looks like sowing as much chaos
04:59as I possibly can.
05:00If you can't handle a little bit of a disadvantage,
05:03then maybe you're time to go home.
05:05Let's start with your generation.
05:06What box are the Gen Zs going to be cooking with tonight?
05:11The Gen Zs will be cooking with the millennial box.
05:14Wow.
05:15Wow.
05:17Oh, my god.
05:19I'm confident in my team, especially based off
05:21of last challenge, that they thrive off
05:24of a little bit of disruption.
05:26Wow.
05:27Right, Becca, what are you giving the millennials
05:29to cook with tonight?
05:32The millennials are a strong group of people.
05:34They will be cooking with the baby boomers box.
05:38Oh.
05:39So we're a threat.
05:41All right.
05:42Man.
05:43Right.
05:44What about the Gen Xs?
05:46The Gen X will be cooking with the Gen X box.
05:50Oh.
05:51With all the snack food, with all the processed food,
05:53I think they're going to have a hard time coming up with
05:55a fresh, restaurant-quality dish.
05:57So that means the baby boomers are getting the Gen Z box.
06:01Yes.
06:03It is a game.
06:05Horacio.
06:05Yes, sir.
06:06Are you a big lover of jackfruit?
06:08Yes.
06:10I grew up eating jackfruit from the backyard, believe me.
06:13Of course you did.
06:16OK.
06:17Right.
06:18Every generation, go and stand behind the box you're now
06:21going to have to cook with, please.
06:23Let's see that box, dude.
06:25The Gen Z box is full of fake everything.
06:28That's disgusting, and I wouldn't
06:29know what to do with it.
06:30I'm from the South.
06:31I like my stuff mooing and moving.
06:34So I like the millennial box.
06:35I have real food.
06:37Yeah, it's plants, but it's not plant-based.
06:39This box couldn't have been more perfect for me.
06:42All right.
06:43You'll have 45 minutes.
06:45To make a MasterChef-worthy dish using at least four
06:50ingredients from the box that you've been given.
06:52You'll also have access to a limited pantry
06:55to help turn your dishes into something worth remembering.
07:00Now, whoever cooks the best dish tonight
07:01will win that amazing immunity pin.
07:05But whoever cooks the worst dish tonight will be eliminated.
07:09Right.
07:10Your 45 minutes starts now.
07:14Let's go, let's go, let's go.
07:15Let's go.
07:16I'm going to take this.
07:17I'm going to take this.
07:19Oh, no tomatoes.
07:21How about panko?
07:21I don't see it.
07:23Let's go this way.
07:24It's a traffic jam.
07:25Holy cow.
07:28Gen X is the only team that gets to keep our box.
07:31But it's all snack food.
07:33Zero fresh vegetables, herbs, fruits, berries.
07:37Oh, maybe not.
07:39How did I survive eating all this food?
07:41Maybe this is why I'm so short.
07:43Oh, my goodness.
07:46Oh, that's not good.
07:47OK.
07:48Limited pantry is making this a little weird.
07:51We're going to figure this out today.
07:53I need four.
07:55Of course, Rebecca's doing dessert.
07:56Becca gave us the Gen Z box.
07:59So I'm making a stuffed French toast
08:00with the gluten-free bread.
08:02I'm making a filling with the cashew cheese.
08:06I think Becca's idea might backfire a little bit
08:09because I think all of us on this team understand flavors.
08:12You really just can't stop us boomers.
08:14We pivot, we shake, we move, and we do everything we can.
08:17We'll see.
08:19So tonight, having a chance to recreate dishes with food
08:22that you grew up with.
08:23So Becca came in, and then she switched the cards
08:26for everyone except for the Gen Xers.
08:28Thanks for letting us keep our box, Bex.
08:30So Becca's decision, very strategic.
08:32What do you guys think?
08:33So I think she gave her generation a big pass.
08:35Let's be honest.
08:36Some of those ingredients from that Gen Z box
08:38is pretty unappetizing, right?
08:40It's going to be difficult to put together
08:42a restaurant-quality dish.
08:44So I think she's dealt a dysfunctional card
08:46to the baby boomers.
08:48What else do I need?
08:49Something else I need.
08:51They did not expect to be cooking
08:52with fake meats, fake milk, fake cheeses.
08:56Let's not forget that she also gave the Millennials
08:59the Boomer Box.
09:00This is meat.
09:01Some of those ingredients from the Boomer Box
09:02are kind of old school and very simplistic
09:05in their flavor profile.
09:06So hopefully the Millennials know what to do with that.
09:09I'm going to crisp that up.
09:10It's going in the pasta.
09:12Just over 35 minutes to go.
09:17Things are going real quick.
09:19Ay, ay, ay, ay, ay.
09:22Horacio.
09:23Yes, sir.
09:24Becca really threw you under the bus
09:26with the Gen Z ingredients.
09:28She did.
09:29What's the dish?
09:30What are you doing?
09:31I'm doing a meatball croquette.
09:32What the hell is that?
09:33I've never heard of that.
09:34This is a new one.
09:35I'm using the veggie burgers.
09:37Plant-based.
09:38First time I'm using this thing.
09:40And then deep fry with like a spice a little bit.
09:43Jackfruit, sweet salt sauce.
09:46And eggplant are going to put in the oven
09:48and put the tomato sauce with the feta cheese on top
09:50like Greek approach.
09:52OK, right.
09:53Oh, dear.
09:53Crazy.
09:54Right, get a pan on and let's get multitasking
09:56so we can start cooking those at the same time, yes?
09:57Yeah, I will. Thank you.
09:58Good luck.
10:01That's going.
10:04There goes nothing.
10:05Daniela, talk to us about the dish
10:07and what ingredients are utilizing here.
10:09I'm really happy with this Gen X box.
10:11So I'm doing a ground turkey meatball with Asian flavors.
10:16And I'm going to be grinding up a little bit of the beef hot
10:18links to add some flavor to it.
10:20So you're going to grind up hot dogs?
10:24Just a little bit.
10:26What kind of a sick world do you live in?
10:28Oh, my gosh.
10:29I know, you know what?
10:30It's taking me back to my college days
10:32when we didn't have much money and we
10:34had to do what we had to do.
10:35So I'll be using the ground turkey, hot dogs, the ranch,
10:39and the ramen noodles.
10:41It sounds very quirky, just like you.
10:43So hopefully it tastes good.
10:44Thank you very much.
10:45Well, thank you, chef.
10:46I take that as a compliment.
10:47The last mystery box, I was the bottom dish.
10:51So with this second chance, I really
10:53want to create a dish that will put me in the top four.
10:55Interesting.
10:57I think I'm taking a risk in doing a ramen dish.
11:00And I'm hoping that the hot dog won't spoil my meatball.
11:03But we're going to see how that turns out.
11:05Oh, my god, oh, my god, oh, my god.
11:06OK, calm.
11:2015 minutes down, 30 minutes to go.
11:23Let's go, guys.
11:24Come on, let's go.
11:26Need to find her a weak squares.
11:29That is good.
11:30Good job, Gen Z. You got it.
11:32Time is ticking, guys.
11:36Mike, what pasta shape are you doing?
11:38Fettuccine.
11:38Nice.
11:40I was very happy with the ingredients
11:40in the millennial box.
11:42So I don't really know what to think about the boomer box.
11:44The only thing that I see that's promising is this pork chop.
11:47And I immediately think of my mom.
11:49It was like her favorite thing to make.
11:50Oh, my gosh.
11:51Since my mom passed away earlier this year,
11:54I haven't made a fried pork chop.
11:56I haven't even ate one, you know?
11:58So seeing what I've been dealt, I really
12:00feel like my mom is with me today.
12:01She was always my biggest supporter.
12:03So I want to win this for her.
12:04I don't want to just stop at top 15.
12:06What's going on?
12:07Jeet, how's everything going?
12:09Hi, Chef.
12:10Hi, Joe.
12:11What are you using, and what's the concept of your dish?
12:12What are the four ingredients?
12:14We were switched out with the baby boomer's box.
12:15OK.
12:16I saw some canned spinach in there,
12:18and I was inspired to kind of take a sog root.
12:20Something here?
12:21Yeah.
12:22And so I'm adding the ground beef as meatballs,
12:24some cabbage steaks, and then I'm going to be serving
12:26it with a quick rice pilaf.
12:28You haven't had a winning dish yet.
12:29Could this be your opportunity?
12:31I hope so, Joe.
12:32I'm inspired to take something that might not look that great
12:35and turn it into something that you all hopefully really enjoy.
12:38All right, Jeet, good luck.
12:39Thank you so much.
12:42Nice, Horacio.
12:43I'm getting there.
12:44I'm getting there, Rebecca.
12:45I love it.
12:46I love it.
12:47Oh my god, this is hard.
12:51I'm making a boneless chicken thigh,
12:53which is going to be served with a bone broth sauce.
12:56Nice.
12:57With a puree of cauliflower and my grandmother's eggplant,
13:00which is going to be fried.
13:01That's beautiful, Warren.
13:02Thanks, Beck.
13:03I'm here for you, dude.
13:04I'm here all day.
13:06Becca's a sweetheart.
13:07She's a lovely lady.
13:08But she's going to play the game.
13:10So by Becca giving us the Gen Z box, she's targeting us.
13:14I'm with the young folks.
13:15I am unbothered, I hope.
13:18Right, Christopher, tell me about the dish.
13:21What are you doing?
13:22I'm making a pan fried chicken thigh with a jackfruit slaw.
13:27And then I'm going to make an eggplant salad.
13:29Tough blow there by Becca.
13:31Now you've got a curveball Gen Z box.
13:33Pretty tough ingredients there, right?
13:35Definitely.
13:37But I mean, it's not like I've never seen
13:38any of these ingredients, so.
13:39Chicken thigh, super difficult to cook.
13:42And now, where are we going with it?
13:43It's marinated before I bread it.
13:45And then dredge, panko, and in a pan with egg.
13:48Those are big pieces.
13:50Yes.
13:51Make sure those finish in the oven
13:52so they can cook all the way through.
13:54Yes, sir.
13:54OK, come on.
13:55Thank you, sir.
13:56Remember, Muji pins up for grabs.
13:5725 minutes to go.
14:00Beep.
14:02Yummy, yummy in my tummy.
14:04Yummy in the tummy.
14:06I don't know how I feel about this.
14:09Arthur, what do you got going on here?
14:11So I'm thinking about a steak and eggs dish.
14:14How the heck are you going to put four Gen X
14:16ingredients in steak and eggs?
14:18I'm going to poach the eggs in the ramen noodle broth.
14:21OK.
14:22The chips, I'm going to use these to finish.
14:24And then I'm doing a fried smashed potatoes and ranch.
14:26This one's a little tough, I'm not going to lie.
14:28It's a lot of artificial flavors and everything.
14:30But you are using them just for flavoring.
14:33Right.
14:34Now, that being said, you do have the challenge
14:36of a perfectly cooked steak.
14:38Yeah.
14:39And perfectly cooked eggs.
14:41You're adding difficulty and jeopardy
14:43to a really difficult challenge.
14:44Good luck.
14:45Understood, thank you.
14:47Nice, Mike.
14:48Way to work.
14:49Guys, just under 20 minutes remaining.
14:51All right, that is looking good.
14:53I have this, I have that, I have the salmon.
14:56I'm making quinoa, some salmon, and a zucchini salad.
15:02Becca gives us the millennial box.
15:04Having to work with things that we would normally not work
15:07with, definitely a challenge for me.
15:09But maybe I can save my generation.
15:11We'll see.
15:12Nice, Fatima.
15:13Mertz, how are you feeling?
15:16I'm trying not to overcomplicate my dish,
15:17which I have a tendency to do.
15:18We have the millennial box.
15:20So I'm searing wagyu steak.
15:21I'm making a rough mash with some goat cheese
15:24and some truffle oil.
15:25And then I'm making my take on a caprese salad
15:27with a balsamic glaze, some avocados.
15:29Six ingredients.
15:30Six?
15:31OK, don't overcomplicate it.
15:34We're just literally 18 minutes to go.
15:35The mash already, right?
15:36OK, so I'd get those steaks on.
15:39Focus on that beautiful wagyu filet mignon.
15:43Mid-rare, lots of base in there as well, please.
15:45Thank you, Chef.
15:45Thank you, Chef.
15:47Come on, come on, come on, come on.
15:50Oh, my god.
15:53Christopher, is that chicken?
15:54Yes, it is.
15:55Nice.
15:56This is an exciting memory lane mystery box challenge.
15:59Christopher, with the Gen Z ingredients,
16:01he's taking the chicken thighs.
16:03He's making a jackfruit slaw.
16:05It just sounds a little bit all over the place.
16:08That's a bizarre, actually, chef.
16:13Daniela, do we like it?
16:14Needs acid.
16:15You got it.
16:16How can I add acid?
16:17Palm seed.
16:18Daniela, she's kind of making these meatballs with a ramen
16:21sort of sauce and broth.
16:23But here's the shocker.
16:23She's basically re-grinding hot dogs
16:25and mixing them with the ground turkey.
16:28That sounds really hardcore.
16:30How's she going to elevate that to a MasterChef worthy dish?
16:32Excellent question.
16:33Yeah, we're baffled by that as well, Chef.
16:35Good job, Gen Z.
16:36About 16 minutes, you got it.
16:39Oh, boy.
16:40All right, that's going.
16:42So Mert's using six ingredients from the millennial box.
16:46Is that too much of a risk?
16:47Has he been too ambitious?
16:48When I hit his station, the potatoes are ready
16:50and the filet mignon's raw, not even seared.
16:53He could be in trouble tonight.
16:55That's looking OK right now.
16:57Good job, Mert.
16:58You'll get them there.
16:59You got it.
17:00So I've got to make sure they stay cooked correctly.
17:01I'm worried about that.
17:02You don't want those to be overcooked.
17:04No, I think we're good.
17:05No, we're not burning.
17:06I don't think so.
17:07OK, well, let's turn it down a little bit.
17:09Wagyu, it's an expensive type of beef.
17:11I've never cooked wagyu before because I
17:12can't afford that stuff.
17:13I'm a Gen Z-er.
17:15You know, we don't got that cash flow and bank account
17:16like the boomers.
17:17Like, come on now.
17:18We got to cook.
17:19We got to cook here.
17:20This filet's supposed to be nice, gentle, and you got
17:21a baby in it.
17:23It has to be perfectly medium rare in the middle.
17:24Oh, boy.
17:25So I'm a little worried about myself right now.
17:27Dang.
17:28I've got to make sure they cook correctly or I am in deep water
17:30to take the lead.
17:4215 minutes remaining.
17:44Holy cow.
17:45Wow, it's 30 minutes already?
17:48Adam, what are you pulling the steak out at?
17:50Pull it 125 to 130.
17:52I just want the steak literally perfect.
17:55How are you doing, my friend?
17:57I could use a little cream.
18:00Woo!
18:01Wait, is that halibut?
18:02It's cod.
18:03Nice.
18:03I'm not scared.
18:04I know you're not.
18:05Never.
18:07Becca changes the millennial box to the baby boomer box.
18:09So I'm making a pan-seared cod topped with canned spinach
18:14and an herb sardine, Italian dressing, vinaigrette.
18:17Becca's strategy was a good one.
18:19She threw a curveball at us, but we were prepared.
18:21We're a good, solid team, the millennials,
18:23and we're going to adapt and overcome today.
18:25Michael.
18:26Hello.
18:27What's going on?
18:28Just getting all the components together.
18:29I got the bran flakes as the breading is on top.
18:31The pork chop, that's what got this nice and crispy.
18:34I've got canned spinach, also have canned meat.
18:37That's going to go inside the pasta
18:39because I'm making fresh pasta.
18:40Michael, I think of all the dishes we've seen,
18:42you have the most going on here.
18:43You're making fresh pasta, pasta sauce,
18:44a pork chop milanese.
18:46You've got to pull it together.
18:47Let's go. Let's go.
18:47Let's go.
18:49Being down to three with the millennials,
18:51I definitely want to earn that immunity pin
18:53because we can't lose another member.
18:55But I feel so much pressure right now,
18:57especially on a challenge like today,
18:59when I'm representing me and my mom on a plate.
19:01I really want this to come together,
19:03so I'm definitely nervous.
19:08Oh, man.
19:10Hell yeah, hon.
19:11That is spicy.
19:13That's as good as that's going to get.
19:16Is that matcha, Christopher?
19:17Yes, it is.
19:18Nice.
19:19Hayley.
19:20Hi.
19:21Tell me about the dish. What are we doing?
19:22So I'm doing a lemon, salmon, and spicy zucchini
19:26with a spicy kale salad.
19:28And then I'm going to make an avocado puree.
19:30Very millennial.
19:31Happy with the millennial ingredients?
19:33Yes, sir, I am.
19:34Becca helped me big time.
19:35Never cook with fake meat.
19:36I don't like kombucha.
19:37Make sure you taste everything.
19:38Yes, sir.
19:39Yes, sir, thank you.
19:43Yes, perfect.
19:45Come on.
19:46Is that a lemon curd?
19:48This is my jackfruit syrup.
19:50Yum.
19:51It's really good.
19:52Of course it is.
19:52It's really good.
19:54We're down to our last five minutes remaining.
19:57Five minutes, guys.
19:58How's everybody doing?
20:00We're going to make it, I think.
20:03My steak's good.
20:03Your steak all right?
20:05All right.
20:07Why is this not boiling?
20:09Arthur doesn't look like he has a lot going on.
20:11So Arthur is making steak and eggs.
20:13He's poaching the eggs in the ramen stock.
20:16And he has some smashed potatoes that
20:18are dusted with ranch powder.
20:19Wow.
20:20OK?
20:21Ah.
20:22We've got double jeopardy.
20:24It's the jeopardy of a perfectly cooked steak
20:26and a soft poached egg.
20:29So two very difficult things.
20:30Wow.
20:31Oh, come on, Arthur.
20:32Come on, Arthur.
20:34Two minutes remaining.
20:38That's how you do it.
20:39Coming down the finish line, everyone.
20:41Taste everything.
20:42Oh.
20:43OK.
20:45OK, Italian dressing, come through.
20:48I'm worried about Michael.
20:49It looks like he's down to the wire.
20:51He does not look happy.
20:52Oh, god.
20:54One minute remaining.
20:56Make it beautiful.
20:57Let's finish it up.
20:58Easy peasy, Becca.
20:59Easy peasy.
21:01Oh, my god.
21:02You've got to get it on the plate, Warren.
21:03Finishing touches.
21:0530 seconds.
21:05Keep it going.
21:07Let's go, let's go.
21:09Come on, this is where it counts.
21:11Michael, speed up, please.
21:12Let's go.
21:12Yeah, come on.
21:14Oh, gosh.
21:14Here we go.
21:15Come on, guys.
21:16Crunch time.
21:17Oh, Fatima looks beautiful.
21:19All right, y'all.
21:20Let's see it.
21:21Let's see it.
21:2210, 9, 8, 7, 6, 5, 4, 3, 2, 1.
21:31And stop.
21:32Hands in the air.
21:33Woo!
21:33Well done.
21:35Woo-hoo!
21:36Oh, that was hard.
21:37Ah!
21:38Ah!
21:40That was intense.
21:42I need the defibrillator.
21:44I'm just nervous about the dish.
21:46I just feel like it's not my best performance.
21:49How's your steak?
21:50Oh, no.
21:51Four minutes left and I had to brush it.
21:52I barely got the thing on the plate.
21:54I was just overzealous in my menu planning.
21:56I don't think Becca stumped me, but it
21:59comes down to what the judges think.
22:00It doesn't come down to what I think.
22:02So she may have done her job.
22:07Another day survived.
22:08We'll see if I survive this.
22:10There was a couple of things at the end
22:12that just sort of didn't go my way.
22:14My egg is probably a little under.
22:17I went into this cooked confident
22:18that I was going to elevate all the ingredients,
22:20but I'm just feeling complete disappointment in myself.
22:24In the last challenge, I was a bottom dish.
22:25And now I'm worried because I'm literally
22:27about to serve a raw egg to Gordon Ramsay and the judges.
22:43Well done, all of you.
22:4645 minutes to cook with those generational boxes.
22:51Tough one.
22:52Now, Joe, Aron, and myself need to take a much closer
22:54look at all your dishes.
22:57I think Becca did the perfect job.
22:59Mixing around some boxes with the generations
23:01is the best thing she could have done.
23:03OK, Christopher.
23:04That is a gigantic chicken thigh.
23:07And is this what we're anticipating there?
23:09I would assume so, yes.
23:11The boomers getting the Gen Z box
23:12is huge because they don't typically
23:14cook with that kind of stuff.
23:16You feel this is creative enough?
23:18Yeah, I think it's really, really good.
23:21I'm not a big fan of this almond and oat milk stuff.
23:23I like it real deal, not the fake stuff.
23:26I am glad that's not my box.
23:28Horacio.
23:29Hey, chef.
23:30This is a meatless mocheta.
23:32Correct.
23:33And served with a tomato sauce.
23:34It's like around the world in 80 plates with you, isn't it?
23:37I mean, that's why we are boomers.
23:38We've been in many places.
23:39Thank you, Horacio.
23:40You're welcome.
23:42But I really think the exes have the toughest.
23:45Arthur.
23:46Yes.
23:46How long do you cook the egg roll?
23:47For about four minutes.
23:49Wow, thank you.
23:52Yeah, that's the stuff that they grew up eating.
23:54But it's all processed foods.
23:56Hello, Daniela.
23:57Hello, chef.
23:58That's the real broth.
24:00So that's kind of like the ramen broth right there, right?
24:01Yes, chef.
24:04And the millennials getting the boomer box
24:06is obviously showing that karma is a bitch.
24:08And she got them good.
24:10I do not envy that boomer box whatsoever.
24:13OK.
24:14Michael, you made fresh pasta in 45 minutes?
24:17Yes, chef.
24:18I hope this is an advantage for us
24:20and maybe takes one of them out.
24:22Hello, Jeet.
24:23Hello, chef.
24:23Is that cabbage?
24:24Yes, yes.
24:25Wow, impressive.
24:27I needed that millennial box so bad.
24:29Haley, what's the seasoning inside the zucchini?
24:32It is the chili and garlic sauce, salt and pepper.
24:36It's tasty, yeah.
24:38It's vegetables.
24:39It's healthy.
24:39It's fresh.
24:41I'm hoping Gen Z can get another win out of this.
24:43OK, Fatima.
24:45You know, you weren't happy with getting a millennial box.
24:48Do you think you did OK?
24:49I tried my best.
24:53Murtah, do you feel like you got an aggressive sear
24:56on that filet mignon?
24:57I was just trying to show you guys I didn't put a sear on it.
25:05We have three good dishes there.
25:08It's a tough one.
25:12All in agreement?
25:13Yes.
25:14Shall we?
25:16Right, it's time to highlight the best dish
25:19from each generation tonight.
25:22And we thought the top dish tonight from the Baby Boomers
25:26was made by a home cook who was unfazed by the Gen Z box.
25:32Please come forward.
25:36Horacio.
25:38Yeah!
25:39Oh, my god!
25:40He's back!
25:41Ah!
25:42You go, baby.
25:43You go, baby.
25:45Yes!
25:45Finally!
25:47Thank you so much.
25:48Horacio, explain what the dish is, please.
25:52I made veggie burger croquette with fireball jackfruit sauce
25:57and eggplants with saganaki tomato sauce and feta cheese.
26:02It looks good, considering you had a bunch
26:04of substitute ingredients.
26:07Shall we?
26:12It looks good.
26:13Let's hope it tastes as good as it looks.
26:21Horacio, the meatballs, croquettes, are delicious.
26:24Thank you, chef.
26:25Really good.
26:26I love the crispiness, the texture.
26:27Really delicious.
26:28Thank you, chef.
26:30And thank god you put in that soaked bread.
26:32That really is helping with the moisture.
26:34And it really tricks you to think you're having real meat.
26:36But this sauce is a complete miscue.
26:39No.
26:40Give me an aioli, give me something different.
26:42This just does not work.
26:43You know, Horacio, quite frankly,
26:45I think you had the most intelligent use of very, very
26:48challenging ingredients.
26:50The problem with this dish is this
26:51is how we're going to eat it.
26:52I'm going to eat this and this, and you're
26:55going to drink that.
26:56Can I?
26:57Go ahead.
26:58I dare you.
26:59There's chili flakes in there.
27:00Horacio.
27:02Watch the heart rate, please.
27:03It is spicy like hell.
27:06Come on.
27:07My point exactly.
27:09Good job.
27:11Good job, Horacio.
27:12Good job, Horacio.
27:13Good job.
27:14Good job.
27:15Can I have a water?
27:17That thing is just spicy.
27:20OK, the home cook that impressed us from Gen Z
27:24used a millennial mystery box to make a very
27:27refined and elegant dish.
27:29Please come forward, Haley.
27:32As a super competitive person, it's
27:34been rough right in the middle.
27:35I expect to be up at the top and doing better,
27:37and I cannot wait to keep going at this level.
27:39My dish is a lemon salmon with a spicy zucchini and kale
27:43salad with broached bun croutons and an avocado spread.
27:47Visually, it looks delicious.
27:48A touch more lemon juice across the avocado
27:50to stop it from oxidizing.
27:51Smart move on the kale and the zucchini.
27:53Two tough vegetables to elevate.
27:55You did it beautifully.
27:57Shall we?
27:58The cook on the salmon, what have you got?
27:59It's pink.
28:00It looks beautiful.
28:08Joe, thoughts, please.
28:10This is a very, very good to excellent dish.
28:12The cook on the salmon is perfect.
28:14The seasoning is spot on.
28:15The vegetables are crunchy, al dente, but seasoned well.
28:18Good job with this challenge.
28:21For me, there's just lemon prevalent all over this dish,
28:23so it ties all the other elements together.
28:25It's got a little bit of a kick to it.
28:26This salmon is cooked beautifully.
28:28One of your best so far.
28:29Good job.
28:30Thank you so much.
28:31Good job, Haley.
28:32Nice.
28:32Yeah.
28:34Good job, Haley.
28:36OK, the Gen X cook who wowed us tonight
28:40certainly benefited from getting to utilize ingredients
28:44that they knew well.
28:45Please come forward, Daniela.
28:47Woo!
28:48Woo!
28:49Woo!
28:50Woo!
28:51Woo!
28:51Woo!
28:52Woo!
28:53Woo!
28:54Woo!
28:54Woo!
28:55Woo!
28:56Woo!
28:57I am ecstatic.
28:58I hope the judges love my dish, because that
29:01would be a huge acknowledgment that I'm
29:03not meant to be at the bottom.
29:05So today, I have for you chicken-flavored ramen noodles
29:08topped with Asian-infused meatballs made
29:12with ground turkey and hot dogs, sauteed broccoli,
29:16and a poached egg.
29:17I think what I like more than anything about this dish
29:19is the thought process.
29:20Very clever move of those hot dogs, grinding them up
29:22and turning them into these little meatballs.
29:24Shall we?
29:26Let's put the egg.
29:28Nice.
29:35Look, for me, the best thing about the dish
29:37is that the little meatballs are delicious
29:39and that it tastes authentic.
29:42Yeah, I think this is a dish that
29:43has a lot of aggressive flavor, but also a lot of subtlety
29:45by way of the broth.
29:47Thank you, Chef.
29:48Daniela, it eats really well together.
29:51It's spicy.
29:51It's sweet.
29:52It's a really good dish.
29:53Really good job.
29:56Good job, Daniela.
29:57Good job, Daniela.
29:59That's amazing.
30:00That actually came out really good.
30:01Oh, my god.
30:02OK, final dish comes from the Millennials.
30:06We felt that this individual really creatively used
30:09the baby boomer ingredients.
30:11Please make your way down.
30:25Please make your way down.
30:28Michael.
30:32I feel great right now.
30:33This is my first time in the top,
30:35and especially to be called to the top on a challenge
30:37like this, where I'm channeling my mother.
30:40This is absolutely amazing.
30:43So it's a pork chop breaded with bran flakes,
30:46fresh made pasta with some crispy meat, canned spinach,
30:49and a little bit of a sauce.
30:52Look, pan-frying a pork chop like that is not easy.
30:55You call it a pan-fried pork chop,
30:57I would call it a costa di maiale alla milanese.
31:00You know why?
31:01Because I can charge more for it.
31:04That's the truth.
31:05Shall we?
31:11It's glistening.
31:12Oh, yeah, baby.
31:12Beautiful.
31:17Listen, I just love the sound of this.
31:20Listen, I just love the creativity.
31:22What you've done with the crusting of that pork chop,
31:24it's golden brown, it's textured, and delicious.
31:26I've just never heard of anyone coating it in bran flakes.
31:29But it works.
31:30The hero also is the pasta.
31:32Be careful of that acidity in that beurre blanc.
31:34It doesn't need to be that sharp.
31:36Great job.
31:38Michael, I got to say, the fact that you're able to cook
31:40that chop so well, just so loaded with flavor.
31:43Next time with the pasta, maybe cut it in a different shape,
31:45because it's getting kind of weighed down by the chop.
31:47But other than that, everything's delicious.
31:50The ambition of the dish is impressive.
31:51I think you kind of put yourself at another level
31:53in the competition and really showed everyone, including us,
31:55who you are as a cook.
31:56Good job.
31:58Good job.
31:59Good job, Michael.
32:00Good job, Michael.
32:01Woo!
32:04OK, Becca, it's time for you to make your way down
32:08and hand me that immunity pin, please.
32:11Good job.
32:13Right, Horacio, Hayley, Daniela, and Michael,
32:16excuse us for a moment, please.
32:19Good luck, guys.
32:20Good luck, guys.
32:21Good luck, guys.
32:21That was amazing.
32:23I really thought it was something that reminded me
32:25of something really authentic.
32:26Yeah.
32:27There was nothing on that plate that did not belong.
32:30So we agree?
32:31Are we agreed?
32:32Yeah.
32:33Yeah.
32:34Right, we all agreed that tonight's best dish
32:38was cooked by Michael.
32:43Oh!
32:44Oh!
32:45Oh!
32:49All right, Michael.
32:51Congratulations, young man.
32:52You have won the immunity pin.
32:53Woo!
32:54Good job, Michael!
32:56Safe from elimination in the next challenge.
32:59I know right now my mom is losing her mind.
33:01Good job, Michael.
33:02That's how you do it, brother.
33:03Woo!
33:04Take your whole generation up to the safety of the balcony.
33:07Great job.
33:08On a day when I'm really missing her, on a day when I really
33:11wish that she could see my performance of what
33:13I've been doing, it's almost an affirmation
33:15that she is seeing it, and she's been with me this entire time.
33:19Good.
33:20Well done.
33:22We now have to taste the bottom three dishes of the evening.
33:24There was one dish tonight from each generation
33:27that really did miss their mark.
33:28And unfortunately, someone will be leaving us tonight.
33:34Now, the first dish from the Baby Boomers,
33:37we felt this dish fell short of some technical ability.
33:40Please make your way down.
33:43Christopher.
33:45I feel deflated.
33:46I thought I had a plan for this challenge,
33:49but I didn't keep track of how long I was cooking my chicken.
33:52So I'm worried at this point that it might
33:55be a little bit undercooked.
33:57I had the Gen Z box, so I made a pan-seared chicken thigh
34:01with a feta and eggplant salad and a jackfruit relish.
34:05And the matcha, I put it on the top at the end.
34:07So this is a large-size chicken thigh.
34:11So you would have to fry it and then really have
34:14it spend some time in the oven.
34:15And I think that some of those techniques
34:17were not taken through all the way.
34:18So I'm assuming that the inside of the chicken thigh
34:21is going to be still raw.
34:23Yeah.
34:24How long did you cook that for?
34:26It's about 15 minutes.
34:27It's very dense.
34:31Damn.
34:36Christopher, oh, boy.
34:38You can see it's raw there.
34:40So as you know, unfortunately, we can't eat that, OK?
34:42But we will taste the salad, and we will taste the jackfruit
34:45I can't look at this.
34:52Christopher, it's too bad, because this is not, like,
34:55just a little undercooked.
34:56This entire chicken thigh needs five more minutes at 350.
35:00And had you done that, you would have a pretty good dish.
35:03I love fried chicken.
35:05I got excited about this dish, especially the marinade.
35:07But I love the salad, the acidity of the jackfruit.
35:10It's very hard to get that thing right.
35:12So, yeah, it's a shame.
35:14Thanks, Christopher.
35:21OK, from Gen Z, the home cook used the same protein
35:26as another member of their generation.
35:31Please come forward, Mert.
35:36Becca thought that she was going to help our team out,
35:38but her advantage turned into a disadvantage.
35:40Honestly, getting the millennial box, Becca screwed me.
35:43OK, Mert, please tell us what you made.
35:46So I made a wagyu filet with a goat cheese truffle oil mash
35:52and a avocado sun-dried tomato and balsamic glaze salad.
35:56It's a sloppy, messy, dirty plate.
35:58It looks like you don't care, and I know you do.
36:00So that's a shame.
36:01Temperature-wise, Mert, what have we gone for?
36:02I'm going for medium rare on the steak.
36:05No, no, it's not.
36:09Yeah, that's over.
36:09That's gone medium.
36:10OK.
36:14OK.
36:17Listen, when you hear about a wagyu filet mignon,
36:20it needs to be handled like the crown jewels.
36:23And you've absolutely bleeped it.
36:26It's a little bit reckless, Mert.
36:28Understandable.
36:29Mert, you put the hurt on that filet, man.
36:32It's hammered.
36:33But some of these other elements here work well together.
36:36When you have a slice of the avocado and sun-dried tomatoes,
36:39it's actually a pleasant bite.
36:41Mert, you know, what happened today
36:43is a complete lack of execution.
36:46So I'm not sure what happened to you today, Mert,
36:48but we're seeing that on the plate.
36:50Sorry about that.
36:52Thank you, Mert.
36:53All right, Mert.
36:57All right, so the final dish that we must taste
37:00is from Gen X. It was a classic dish that was definitely
37:04hurt by its strange execution.
37:06Please come forward, Arthur.
37:08This is the second bottom dish I've had in a row,
37:10and I'm feeling pretty dejected.
37:12But as long as the flavors come through from the mystery box,
37:16I think I could be OK.
37:18So I did a New York strip steak with a fried smash potato
37:22dusted in ranch, an egg poached in ramen broth,
37:25and the whole thing topped with chips.
37:27Listen, I'm pissed off because it just looks so lacklust.
37:30This dish is a perfect example.
37:32The ambition was at a record high.
37:35This dish is a perfect example.
37:36The ambition was at a restaurant quality dish,
37:39but your technique and knowledge did not
37:41allow you to arrive there.
37:44The cook on the steak, Arthur, what did you go for?
37:46Medium rare.
37:47Yes, that's medium, as you can see.
37:49There's nothing rare there at all.
37:51The egg, as you can see, is undercooked.
37:54Arthur, will you step forward, please?
37:55But you can see the egg's undercooked.
37:57Yeah, absolutely.
37:58I'm so embarrassed.
37:59That's a big no-no.
38:01Oh, dear.
38:05Yeah.
38:16Arthur, will you step forward, please?
38:17Yeah.
38:18But you can see the egg's undercooked.
38:19I'm so embarrassed.
38:21That's a big no-no.
38:22Oh, dear.
38:23I don't eat raw eggs, so I'm not going to taste this.
38:25If you don't mind, this is a bit of an epic fail.
38:28Yeah.
38:30So you started off with all the right intention.
38:33Steak and eggs, classic combination,
38:35but it's underwhelming.
38:36However, the actual potato tastes good.
38:38I like the idea of dusting in that powder.
38:41The fact that we have one fingerling potato that's
38:44captivating my attention is not a good thing.
38:46Yeah.
38:48I'd rather you start off with the basics
38:49and make the basics exceptional.
38:52Yeah.
38:53Thanks.
38:54Thank you, Arthur.
38:59What a shame.
39:01OK, Christopher, Mert, and Arthur,
39:03you've given us a very tough decision to make.
39:07Excuse us for a moment, please.
39:10Oh, my god.
39:11Oh, dear.
39:13OK, Arthur, I mean, overambitious, right?
39:16Yeah.
39:17How did I do that?
39:19Also, the Gen Xers were the one generation that
39:20didn't have to switch a box.
39:21No, that's right.
39:22So they should be comfortable.
39:23Mert, he really beat up that filet.
39:26Christopher, I mean, guys, it's the elephant in the room.
39:28It's raw chicken, right?
39:30Oh, boy.
39:31Let's see what happens.
39:38All right, Christopher, Mert, and Arthur,
39:40this has been a really tough decision.
39:42But we are all in agreement that the home cook leaving
39:46MasterChef tonight is Christopher Mert.
39:58Arthur, head back to your generations.
40:01Good luck.
40:05OK, go get him, buddy.
40:07I'm sorry.
40:08Gen Z still intact.
40:11Jeez.
40:13Christopher, you know, taking risks
40:16is what gets you to the very top.
40:18But sadly, as you know, that chicken, it was raw.
40:22However, I think you've done the baby boomers,
40:25and yourself and your family incredibly proud.
40:28I knew this was a big bucket list for you.
40:30But this is more than a bucket list.
40:32You've achieved huge amounts.
40:35I think that there is those points in life where you meet
40:37people who truly inspire you.
40:39One of my mottos in my life has been to live like you're dying.
40:43And I think you bring new meaning to that phrase for me.
40:46So bravo.
40:47Thank you for everything.
40:49This was fantastic.
40:51Come and say goodbye, bud.
40:54Love you, Chris.
40:56One of them.
40:57Appreciate it.
40:58I want to hug you, man.
41:00MasterChef is no joke.
41:02You know, it's a tough journey.
41:03Good luck to you, bro.
41:04Thank you so much.
41:06I've spent the last year with all sorts of new beginnings.
41:10And I realized I need to do stuff
41:12that I've always wanted to do.
41:14Good job, Christopher.
41:15So being on MasterChef, I guess it's
41:17not on my bucket list anymore.
41:19I love you, Chris.
41:20You're amazing, Christopher.
41:22Take care, Christopher.
41:24I am proud that I did get to this point.
41:28Love you all.
41:29Love you, Chris.
41:30It's changed my life.
41:34Next time on MasterChef Generations,
41:36please welcome the reigning winner of MasterChef, Grant
41:40Gillum.
41:41A very special guest brings a refreshing hero ingredient.
41:44Tonight, you must use beer.
41:46Yeah.
41:46Bottoms up, or?
41:48But as Michael's advantage shuts down the party.
41:50Stop the clock.
41:51Michael just launched a full attack.
41:53Geesh, man.
41:54There is no time to kick back and relax.
41:56Where's the beer going to come into the equation?
41:57I'm going for the mango wheat.
41:59I don't know what it tastes like.
42:00I can't taste any beer in there.
42:01Complete disaster.
42:02What is he doing?