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00:00Previously on MasterChef Generations...
00:02You will need to make a restaurant-quality dish
00:04featuring coffee.
00:06Kameh! What is that?
00:08This is a lamb chop. We're going Moroccan flavors.
00:10Daniella, get that skin rendered down
00:12so that chicken's cooked nicely.
00:14Yes, sir. God.
00:16Look at Rebecca. I have to start over.
00:18Oh, my Lord. My panic eye is not set.
00:20You can drink it like a milkshake.
00:22Rebecca, what you have here is raw filo dough.
00:24Daniella, that chicken is way undercooked.
00:26Say goodbye.
00:28Goodbye.
00:30Kameh, the lamb is cooked beautifully.
00:32Thank you, Chef. Congratulations, Kameh.
00:34I made the top ten.
00:36Tonight...
00:38Oh, my gosh!
00:40...it's a hot one. Please welcome Sean Evans.
00:42Whoo!
00:44Live!
00:46With an extra spicy mystery box challenge.
00:48Have you started to sweat yet?
00:50Sounds like it's gonna get even hotter in here.
00:52Two of you will be going home.
00:54Here we go.
00:56Jeez!
00:58You happy with that? Absolutely awful.
01:00It's like eating spicy sand.
01:02It's gonna take you down.
01:16Here we go.
01:18All right. Wow.
01:20Top ten. Come on.
01:22Things are about to get a little heated.
01:24Ready? Yep. Yes.
01:28Look at that.
01:30Getting hot in here.
01:34Oh!
01:36Oh, my gosh!
01:38Can we get the fire extinguisher?
01:40Oh, my God, look at that!
01:42I don't know what the heck is going on. There's fire everywhere.
01:44There's fire in the house!
01:46It's almost beautiful,
01:48but I'm no pyromaniac.
01:50This is wild.
01:52Look at all these boxes.
01:54This is crazy.
01:56I haven't got a clue as to what's underneath these boxes.
01:58I'm thinking maybe a barbecue.
02:00I don't know.
02:02Where's the marshmallow? Someone give me a stick.
02:04Welcome back, everybody.
02:06It is the top ten.
02:08Have you started to sweat yet?
02:10Let's go!
02:12Right, all of you, blow out that fire
02:14on top of your boxes.
02:16Come on, Horacio, let's go.
02:18Oh, my God!
02:20He's got, like, the birthday candle on.
02:22Let's go!
02:24Come on, Horacio.
02:26One more time, come on.
02:28Hey!
02:32Now, if things weren't hot enough
02:34in here already,
02:36tonight, two individuals
02:38will be eliminated.
02:42Oh, my goodness.
02:44That's a big one.
02:46Very carefully, on the count
02:48of three, lift your
02:50mystery boxes.
02:52One, two,
02:54three, lift!
02:58Oh, my gosh.
03:00Spicy. Peppers.
03:02So many peppers.
03:04I'm seeing a lot of red,
03:06and red is hot and spicy,
03:08so I'm a little worried because I
03:10don't have a huge spice tolerance,
03:12so may the spice be with me.
03:14In front of you, you can see
03:16an amazing variety of all things
03:18hot, from chili peppers
03:20to hot sauces and even
03:22dry spices.
03:24These look very hot. Tonight, your challenge
03:26is to use those hot ingredients
03:28and incorporate them
03:30into a restaurant-quality dish.
03:32We want to see all of you use
03:34not just one, not two,
03:36but at least three
03:38items. Yes, chef.
03:40Yes, chef.
03:42Here to help us judge tonight
03:44is a very special
03:46guest. He knows a thing
03:48or two about hot stuff.
03:50All of you, please welcome
03:52the mastermind behind the
03:54megaviral social media sensation
03:56Hot Ones,
03:58Sean Evans!
04:04I absolutely love
04:06Sean Evans. I'm a huge fan.
04:08I've watched so many of his videos,
04:10especially his with Gordon.
04:12That one was just insane. This is mind-blowing.
04:14This couldn't be any cooler.
04:16Sean, welcome to the MasterChef kitchen for the very first time.
04:18Thanks for having me.
04:20First of all, congrats on everything, man.
04:22Oh, thank you, buddy. I mean, you've just taken the Hot Ones
04:24to a whole new level, and I think that our
04:26episode we did together was watched by
04:28over 125 million
04:30individuals. And it just doesn't
04:32stop, either. It's still growing.
04:34It's the show with hot questions and even hotter wings.
04:36Yeah, okay. That's
04:38hot now. I'm tingling everywhere.
04:40Yeah.
04:42What are you laughing at?
04:44Oh, man.
04:46Even my f***ing nostrils are hot.
04:48That's not normal.
04:50In fact, this f***ing program's not normal.
04:52How do you keep so cool in amongst
04:54that heat?
04:56You know what? It's just the plate spinning,
04:58Gordon, all right? You know, I'm sitting across
05:00from Gordon Ramsay. You know, I don't know
05:02what's coming next, because I don't have time
05:04to worry about how hot it is.
05:06Adam, I've never seen you so happy.
05:08Yeah. You're a big fan of the Hot Ones, right?
05:10No, absolutely huge fan. I've seen almost
05:12all of them, I feel like. So, it's absolutely
05:14amazing to see Sean here.
05:16Nice to meet you, Adam. Good luck. Thanks, man.
05:18Now, everyone knows that you
05:20really do understand how to eat an amazing
05:22chicken wing with hot sauces.
05:24But you're also a hot food connoisseur.
05:26Yeah. So, in terms of these
05:28amateur chefs tonight, any advice?
05:30It's very important that
05:32your dishes are balanced. The other
05:34components of that meal have to
05:36rise to the occasion, because the spice
05:38is going to make it intense.
05:40All right, everyone. So, you'll have 45 minutes
05:42to make
05:44us those spicy dishes.
05:46Yes, Chef. Yes, Chef.
05:48Oh, one more thing.
05:50Kamai. Yes, Chef.
05:52Are you ready to hear the advantage
05:54that you won in the last challenge? Yes, Chef.
05:56You will get to choose one
05:58person who you'll
06:00ice out
06:02for five minutes.
06:04And guess what? It's up to you to decide
06:06when that happens.
06:08As long as it's before the 15-minute
06:10mark.
06:12Being iced out for five minutes,
06:14when you only have 45 minutes on the clock,
06:16that could make or break a dish.
06:18Now, whoever makes the best dish
06:20will earn the last
06:22big advantage of the season.
06:24Everybody ready? Yep.
06:26Then your 45 minutes
06:28start
06:30now. Let's go.
06:32Go, go, go.
06:34Let's go.
06:36You got it, man. You got it, guys.
06:38Come on. Let's do this.
06:40Let's do this.
06:42Okay,
06:44what do I need? I'll do some sweet peppers.
06:46Hey, anyone see pork chops
06:48in there? I've been on the top twice
06:50in this competition, but here's the thing.
06:52I've been bottom both the mystery box
06:54challenges, so I need to turn up the heat
06:56and impress the judges. There's no way in hell
06:58I'm going to touch that thing because that thing is way too
07:00spicy. The difficulties when cooking
07:02with spicy foods, you can overdo it. There's like a million
07:04peppers on this plate. You're just trying to pick the
07:06right ones to be able to use your dish so it doesn't burn
07:08off the judges' palate. Soy sauce,
07:10bourbon, there's something
07:12I'm missing. You're forgetting something, right? No, I'm not.
07:14I don't think so. You're forgetting something. No, no, no, no.
07:16Get out of my head. Let's go.
07:18Let's go, let's go, let's go, let's go.
07:20Oh, my God.
07:22Look at these spices.
07:24Horacio, did you forget anything in there?
07:26I found everything.
07:28If I'm going to use everything, I'm not sure, but
07:30I think I do.
07:32Oh, little baby.
07:34Everything's falling.
07:36Oh, Lord have mercy.
07:38So, hot and spicy mystery box challenge.
07:40You know, I think it's awesome that we're doing
07:42a spice challenge. Obviously, that
07:44plays to my strengths over here, but
07:46also just the way that it's exploded,
07:48not only in pop culture, but as
07:50the palate of the country evolves. Exactly.
07:52And I think people are more adventurous than ever
07:54when it comes to spice.
07:56Spicy. I mean, when you look at this mystery box
07:58and you think about all the different ingredients that are in there,
08:00everything from chili habanero to the
08:02scorpion, which is one of the hottest ones out there,
08:04and then you have these condiments and chili paste
08:06like sambal, so
08:08there's many different directions and usage of
08:10spice that they can go into. Sure.
08:12For me, it really starts off with the protein.
08:14How are they going to marinate it? How are they seasoning it?
08:16And what do they want to see at the end of it? Is the heat in the
08:18sauce? Is it in a salsa?
08:20Or is it cooked with it in
08:22marinade?
08:24Spicy. I think the key to any spicy
08:26dish is one that always invites the
08:28next bite. Okay. You go
08:30right back in because you just want another
08:32dopamine hit. Right. Love that.
08:36You pounding out some chicken, Kimberly?
08:38Pounding out some chicken, baby.
08:40Come on, baby.
08:42Rebecca, you making burgers? Nope, making
08:44deep fried chicken sandwich.
08:46I'm using the cayenne to season,
08:48and then I have a avocado crema
08:50slaw. Sounds delicious.
08:52So Kamei gets to ice out
08:54somebody for five minutes, so she
08:56could really do some damage here today.
08:58I've been hit with a disadvantage
09:00before. I really don't want to be
09:02hit with another one, so I'm worried.
09:04Too long.
09:06Adam, what are you making?
09:08Jerk chicken with
09:10a cheesy hot honey cornbread.
09:12I've had a rough go around with all these disadvantages,
09:14and so I'm really hoping
09:16to not be handed another one.
09:18The Gen Z's
09:20are still deep.
09:22Let's see if today's
09:24a day.
09:26I don't want to be ice out, please!
09:28Kamei.
09:30This decision is agonizing.
09:32Let's see where people are and they're cooked.
09:36My cousin, nice sauce working.
09:38Haley's
09:40going Asian. Beautiful.
09:42Becca's got some interesting choices
09:44here. She's got some halibut,
09:46and that fish is going to need
09:48some time to cook.
09:50When you're cooking in the MasterChef kitchen,
09:52every minute counts, so
09:54I am thinking I've got to go
09:56for a big player and hopefully throw them
09:58off track.
10:00Ten minutes gone.
10:02Thirty-five minutes to go.
10:04Let's go!
10:06Horacio. Yes, chef.
10:08Hello, Jean. How are you? Nice to meet you.
10:10It's nice to meet you. On behalf of my two
10:12son-in-laws, they are
10:14fan number one from you.
10:16Make sure that you tell them that I said hi.
10:18I love your energy. You have a lot going on
10:20here. I have a lot going on every day.
10:22What's the dish?
10:24What are you doing? Chicken tikka masala.
10:26Tell us about the tikka masala. What are you using?
10:28I'm going to use the garlic
10:30and pepper salt. The garlic and the pepper?
10:34Did you see what they're going to
10:36be cold with? Spices. What spices
10:38are you putting in your chicken tikka
10:40masala? Cayenne
10:42pepper and the Fresno and
10:44the paste with red pepper
10:46and garlic.
10:48All right. Interesting.
10:50Why chicken tikka masala? I've been in India
10:52more than 50 times in my life. I was
10:54executive for quality management
10:56in automotive industry for 36
10:58years and it was part of my job.
11:00I love to work with the Indians and I've become
11:02an Indian food lover.
11:04An amazing thing about spicy food is it can
11:06transport you to a place. I hope that your
11:08dish does take us to India.
11:10I hope so too.
11:12It's 45 minutes, not 45 days
11:14to make the chicken tikka masala. I know.
11:16So I would get some of those spices in now.
11:18Yes, chef.
11:20Look at that. Do this here.
11:22Turn that on.
11:24Hello, Becca. How are you? Hi, chef. How are you?
11:26I'm good. Talk to us about your dish
11:28and what chilies are you using? Absolutely. So I
11:30am making a nut-crusted
11:32halibut on top of a corn
11:34bell pepper jalapeno saute, a roasted
11:36red pepper hot romesco, and
11:38a parsnip puree. Alright, so where's the heat
11:40coming from? So there's going to be jalapenos in the
11:42saute, there's going to be hot mustard on the
11:44halibut, there's going to be arbol chilies in
11:46the nut crust, hot honey in the romesco.
11:48You're one of the few people using
11:50fish. That's not the first thing that comes to my mind
11:52when I'm thinking about exalting spices.
11:54Why fish? I think fish has
11:56a beautiful mild flavor that really
11:58adheres to some spice.
12:00Okay. Now you have like a target
12:02on your back. What's going to happen to you today
12:04with Kamei up there with this giant advantage?
12:06Do you think it's coming for you? I have no idea
12:08if it's coming for me, but I am preparing
12:10like it will, so I'm doing everything that I
12:12can to get ahead so that if I'm frozen
12:14I can just hop right in like nothing happened.
12:16Wow, good luck. Thank you.
12:20It's getting there.
12:24Sweet. And in
12:26we go.
12:28That's some fire.
12:32I think I'm really going to throw people off with a
12:34surprise. I'm ready to deliver
12:36some pain.
12:38Alright, let's go.
12:40Kamei.
12:42Yes, chef? You look like you want to
12:44ice someone out right now.
12:46Are you ready? I am.
12:48Okay. Right, stop
12:50the clock, all of you. Stop what you're doing.
12:54Kamei, which individual
12:56are you removing five minutes
12:58from their cook time and putting on ice?
13:00So I
13:02am thinking strategically here
13:04and this
13:06individual is very
13:08strong and
13:10I am honing in today on the
13:12Gen Z. Wow.
13:14Right.
13:16Who is it?
13:32Right, stop the clock.
13:34Kamei, which individual
13:36are you removing five minutes from their
13:38cook time and putting on ice?
13:44Becca.
13:46Becca. Wow.
13:48Sorry, Becca.
13:50Okay, Becca, please
13:52turn everything off and stand back
13:54from your stove. Heard. The rest of you
13:56continue. Let's go.
13:5830 minutes
14:00remaining.
14:02Jeez. What the
14:04junk? What the literal junk?
14:06Oh my gosh.
14:08Wild. You never
14:10think that you have that big of a target
14:12on your back, but here I am.
14:14Rude.
14:16Wow.
14:18A five minute penalty at this stage of the cook
14:20is tough. But Becca told us
14:22she's ready to take on this penalty
14:24so she's factored it into her cook time.
14:26Wow. It's a very interesting strategy.
14:28It's impressive.
14:30She's ready. Come on, come on, come on.
14:32Beautiful.
14:34It's stressful
14:36and frustrating to lose five minutes because you see
14:38everyone else cooking around you, but
14:40all I can do is just think and figure
14:42out what to do next. Becca, two
14:44minutes remaining. Yes, Chef. Thank you.
14:46Valuable time just slipping away.
14:52Okay.
14:54Oh, that's spicy. It's spicy.
14:56A lot of food.
14:58Okay.
15:00You can tell she wants to get back on it.
15:02She's so enthusiastic.
15:0420 seconds
15:06to go, Becca.
15:14Okay, get ready.
15:16Your time restarts.
15:22Now, go, Becca.
15:24Let's go. 20 minutes down.
15:2625 minutes remaining.
15:28Give her time to plan.
15:30You got this, Becca.
15:34Come on.
15:36Oh, my gosh.
15:38That is not nearly hot enough.
15:44Hayley, I saw
15:46you light up there when Sean arrived.
15:48I'm a huge fan. I would shake your hand, but I've been touching chicken.
15:50It's nice to meet you. I know. You're busy.
15:52What's inside the dish? What are you doing? What spice are you using?
15:54Today, I'm cooking a
15:56spicy fried chicken
15:58with a lemon and wasabi rice,
16:00seared spicy bok choy,
16:02and a Chinese
16:04honey mustard sauce. It sounds delicious
16:06and balanced. I love the idea of the
16:08lemon rice to offset that.
16:10I'm really excited to see what you're going to make today. Awesome.
16:12You've got double-edged sword here with the
16:14breast, right, because there's hardly any fat in there.
16:16Be smart and make sure that you
16:18don't overcook that thing. Yes, sir.
16:20But guess what?
16:22If you win this challenge, Sean,
16:24Sean's going to invite you onto the hot ones.
16:26It's binding.
16:28It's binding. Gordon's word is
16:30gospel.
16:32All spice.
16:34Mert, you doing all right?
16:36I've got to taste my sauce to make sure it's not too spicy, but
16:38ooh,
16:40pretty good.
16:42I'm making a
16:44spicy pork chop with a
16:46soy sauce, hot honey glaze,
16:48mustard parsnip puree,
16:50and then some mustard greens.
16:52I like spicy food. My stomach doesn't like spicy food,
16:54but I personally like spicy food.
16:56I'm feeling spicy in certain places
16:58in the next morning. That's all I've got to say about that.
17:00Okay.
17:02We're making it.
17:04Hey, Adam. How's it going, guys?
17:06Nice to meet you, Sean. How are you doing? I'm doing well.
17:08I'm really excited because I think it's a really fun
17:10challenge. What are you making? So I'm doing
17:12a jerk chicken marinated
17:14in a scotch bonnet marinade,
17:16and I'm doing a cheesy hot honey cornbread,
17:18a pineapple banana pepper slaw,
17:20and a yogurt herb sauce.
17:22Have you worked with scotch bonnets before? No, I haven't.
17:24Back home, it's really hard to get these, and so
17:26I'm used to making it with just jalapenos.
17:28Scotch bonnet is a lovely pepper. It is a
17:30beautiful pepper, and I have to be honest, it's one of my favorites
17:32as well. It's also one of the hottest
17:34out there, so be careful with that, okay?
17:36Yes, sir. Okay. Halfway, young man.
17:38Good luck. Yes, sir. Nice to meet you, man.
17:40Nice to meet you, too.
17:42Okay. Go, go, go, go, go.
17:44Jeez.
17:46Mike is on
17:48speedy Gonzales time.
17:50Mike, you're working a little too fast over there. You've got to slow it
17:52down, mister.
17:54Slow it down a little bit.
17:56Michael, how are you, young man?
17:58Good. How are you doing? Great. What's the dish?
18:00So basically, I'm doing shrimp and grits.
18:02I'm using the jalapenos. I'm going to
18:04be using the carbon chilies, and I'm also going to
18:06be using the hot honey. So this is
18:08a mirepoix here? What is this? Yeah, so this is basically
18:10going to be like kind of a creole-inspired sauce
18:12that I'm doing with it. Are you familiar with
18:14some of these chilies, or are some of them a little bit foreign to you, Michael?
18:16It's kind of all a little bit foreign to me,
18:18to be perfectly honest. I don't really cook much with spice.
18:20I like the format of this,
18:22but I think, you know, you're going to have to cook those chilies
18:24and let them impart their flavor. Yes.
18:26What is it like to be in the top ten, Michael?
18:28Did you think it would happen to you? It's one of those
18:30things where it's like, I didn't think it was impossible,
18:32but, you know, now that I'm here, I'm like, wow.
18:34You're a case study of a contestant
18:36that starts out kind of
18:38low-key and then turns it up
18:40right at the top ten.
18:42The only problem is when you start turning it up at top ten,
18:44you've got to have the gusto to keep
18:46on turning it up, and there's nine
18:48more people to take out for you to win this thing.
18:50That's a lot of gusto. You got that? Yes.
18:52I do. All right, Michael. Good luck.
18:56Ooh.
18:58Nice.
19:00Here we go. Okay.
19:02Easy peasy.
19:04Kimberly. Right. Tell us about the dish.
19:06I'm doing a little bit of a spicy chicken
19:08sandwich with some cayenne pepper,
19:10making a slaw that's a little
19:12sweet and savory, but also
19:14has a little bit of bite with some fresh jalapeno,
19:16and then I'm going to make some
19:18fried kale chips and dust those with
19:20a little bit of cayenne and salt and pepper.
19:22How does that sound? It does. You know what?
19:24It sounds good. You know, I've
19:26eaten hundreds of chicken sandwiches in my life,
19:28so if you're going to make that, you have to make
19:30one that's elite, but how do you feel
19:32about the time that you have left? I'm thinking
19:34I'm a little crazy, but I'm going to try my best
19:36because it's top ten. As you know,
19:38there's two individuals leaving the competition.
19:40Yes, I hear you. So if you're going to do
19:42a chicken sandwich, make sure
19:44it's an elevated chicken sandwich. Okay.
19:46Good luck. All right. Thank you so much.
19:48Looks
19:50beautiful.
19:52That's done.
19:54We are down
19:56to our final 15 minutes.
19:58Jeez.
20:00Oh.
20:02Becca.
20:04She is fast.
20:06Breathe, breathe, breathe.
20:08I'm a bit concerned about Kimberly. I mean,
20:10a fried chicken sandwich.
20:12A little too simple, a little too basic.
20:14Just a little bit too pedestrian.
20:16We want balance, complexity. We want to be able
20:18to taste the chilies. That's a lot to ask
20:20out of one sandwich. Right.
20:22It doesn't feel sort of top ten,
20:24MasterChef.
20:26How's it looking, Kimberly?
20:28So-so. Gordon Ramsay
20:30pretty much said that I have to make this
20:32the best chicken sandwich
20:34he's ever seen, and my mind
20:36is just racing.
20:38Oh, my gosh. I am
20:40the last Gen X
20:42standing. So I'm thinking,
20:44what can I do in this short amount of time
20:46to make this chicken sandwich not
20:48so pedestrian? I wish I could start
20:50over. I wish I had a different idea.
20:52Oh, gosh. That's not good.
20:54I'm definitely in danger
20:56tonight.
21:02Just under 14 minutes
21:04to go, guys.
21:06I just want to make sure.
21:08I'm not doing raw chicken.
21:10Taste everything,
21:12and like Sean said, find that balance
21:14in the heat.
21:16Come on, come on, come on.
21:22All right.
21:26Look at these.
21:28Look at these.
21:34Gotta get that halibut in the pan.
21:36Because I lost the five minutes,
21:38I'm worried that I might drop the ball on something,
21:40and I'm worried it might be the fish.
21:44But I'm moving at breakneck
21:46double speed.
21:48Hello, hello, hello.
21:50How are we? What are you making?
21:52I'm making a Brazilian fish stew
21:54with prawns in it and halibut.
21:56It's going to be served with rice, and to cool it off,
21:58it's going to have some avocado on the side.
22:00Okay. Do you have any experience
22:02first-hand cooking with spice?
22:04Oh, yeah, you do. Oh, my God, I love it.
22:06It doesn't love me, but I love it.
22:08But what spices are you going to put in there?
22:10I don't even know the name of this one.
22:12Those are Anaheim chilies.
22:14Yeah, I'm using these because they're pretty mild.
22:16This is a strong Chinese garlic spice.
22:18I'm going to go very sparingly with that,
22:20and then I'm going to just add a little sriracha
22:22as we go. But you know what?
22:24When you have chili, the earlier you put it in there,
22:26the more it imparts its flavor.
22:28If you wait until the last minute to put some of these
22:30spices in there, it's not going to deliver a punch.
22:32I got a plan.
22:34Good luck. Thank you, gentlemen.
22:38Hot, hot, hot.
22:40A little more heat, a little more salt, a little more heat, a little more salt.
22:42Those are not quite ready.
22:46Is that cornbread?
22:48More heat.
22:50Guys, we have
22:52seven minutes remaining.
22:54Let's go.
22:56Watch that chicken in the oven as well, yes?
22:58Yes, sir.
23:00Continue cooking as well, so be smart.
23:02Everything ready.
23:06Are you making a ceviche, Warren,
23:08or are you just marinating it?
23:10It's going to cook in the sauce.
23:12Warren is doing a Brazilian fish stew.
23:14The base of the stew is tomatoes, red peppers,
23:16onions, and green peppers.
23:18You also have halibut and shrimp,
23:20very mild fish.
23:22Now, there's really no culture of a lot of heat
23:24in Brazilian food, so I'm not sure
23:26about his strategy.
23:28I think the more concerning thing for me is that Warren
23:30is using very small amounts
23:32of chile, and he has no idea
23:34when to put them in.
23:36The earlier you put spice inside of your stew,
23:38it's going to impart its flavor and develop.
23:40He has a lot of ingredients going,
23:42and I think when that happens,
23:44it's either going to turn out really good
23:46or really bad.
23:50A little longer, Kamei, a little longer.
23:52Am I in your train of thought, Mert?
23:54No, not there yet.
23:56Not there yet.
23:58Becca's fish,
24:00that halibut, it's still in the oven.
24:02She's falling behind.
24:04Yeah.
24:06Come on. You got to be done. You got to be done.
24:08Oh, crap. Just a little bit longer.
24:10Guys, we're down to
24:12two and a half minutes remaining.
24:14Start thinking about the plating, please.
24:16Two and a half minutes remaining.
24:18Haley, you check the temp on your chicken?
24:20Yeah, I'm letting it rest right now.
24:22All right. It's getting a little dark.
24:24Oh, God.
24:26Okay.
24:28We are coming down
24:30to our final 60 seconds.
24:32One minute
24:34remaining. Come on, guys.
24:36Come on, please, Adam.
24:38You've got to start plating, young man.
24:40One portion, Horacio.
24:42One beautiful portion. Let's go, Becca.
24:44Done.
24:46We're good with that.
24:48All right. Come on.
24:50Go, go, go.
24:52Damn it.
24:5410, 9, 8,
24:567, 6,
24:585, 4,
25:003, 2,
25:021, and stop.
25:04Well done, everybody.
25:06Man.
25:08Well done.
25:12Obviously, I'm worried about my chicken.
25:14I cooked it a couple times, popped it right back into the oven again.
25:16Probably kept it in there a little bit too long,
25:18but we'll see how they feel about it.
25:20I'm a little worried.
25:22If I didn't have the five-minute disadvantage,
25:24I would feel a lot more confident in the flavors,
25:26a lot more confident in the cook on the fish.
25:28But I didn't,
25:30and so this is what I got.
25:32Five minutes doesn't seem like a lot,
25:34but at this point in the competition,
25:36in this challenge, it could cost me the trophy,
25:38it could cost me a quarter of a million dollars,
25:40and it could crush my dreams.
25:44Right.
25:54Right.
25:56That was a scorcher of a challenge.
25:58Now,
26:00Sean, Aaron, Joe,
26:02and myself need to take a much closer look
26:04at all your dishes.
26:08Horacio,
26:10a chicken tikka masala
26:12Did you have enough time to allow those spices to bloom?
26:14I think so.
26:18Okay, Haley,
26:20what's that?
26:22This is the Chinese mustard with a little bit of honey.
26:24You happy with that?
26:26It's interesting.
26:28Interesting's a good word.
26:30Kimberly, how did you cook this chicken?
26:32Browned it in the pan
26:34and then finished it in the oven.
26:36Hopefully keep it nice and moist.
26:38So you cooked it twice.
26:40Warren, do you have a lot of chilies
26:42represented in the dish?
26:44I tried to put as much in it without going overboard.
26:46It's kind of a rustic dish.
26:48The judges
26:50come around to do their taste.
26:52It never gets easier, and not only
26:54do we have the normal judges,
26:56but we also have Sean Evans here,
26:58who is so familiar with spicy food.
27:00All right, Adam, you chose scotch bonnet.
27:02Yes, sir.
27:04No one else chose something that hot.
27:06Right.
27:08I don't want to put you in too big of a risk.
27:10I think it worked.
27:12The challenge with spicy food is that
27:14everybody has a different sensitivity.
27:16Any spice in the puree?
27:18There is the spicy mustard.
27:22Do you think you went bold enough
27:24with the heat?
27:26I think there's a nice backing of heat to it.
27:30Becca, so you were given
27:32the disadvantage of five minutes.
27:34Yes.
27:36Great job.
27:44Okay, guys, a lot of great dishes
27:46out there tonight.
27:48Oh, yeah.
27:52You guys all in agreement?
27:54Yes.
27:56Right, it's time to taste
27:58the best dishes of the night.
28:00The first dish held
28:02some really sophisticated plating.
28:04Please come forward.
28:08Mert.
28:10All right, Mert.
28:12Top dish, again,
28:14kind of getting used to this top three thing,
28:16not to be a little cockier,
28:18but it feels good.
28:20Young man, tell us what the dish is
28:22and the spice involved.
28:24So I have a pork chop
28:26with a bourbon hot honey glaze,
28:28crispy onions,
28:30a spicy mustard, parsnip puree,
28:32and a mustard green side.
28:34The dish looks beautiful. Thank you.
28:36And a bold move, grabbing pork
28:38and elevating that. Shall we?
28:46Cooking the pork was absolutely beautiful.
28:48And the mustard powder in there,
28:50if there's ever a time to shine with the clever use of those spices,
28:52it's tonight. Well done. Thank you, chef.
28:54For me, with the magical eyes and that glaze,
28:56it has a barbecue sauce essence to it
28:58that I think is so welcome with something like this.
29:00What you did with the heat
29:02is, I think, what everyone tries to do with heat,
29:04and that's to leave a trail behind.
29:06You know, I tried this bite
29:08a minute and a half ago. I can still taste it.
29:10I think you nailed it. Appreciate it.
29:12Thank you so much.
29:18Another dish that we want to taste further
29:20is on the rustic side.
29:22Please come forward, Michael.
29:24Woo-hoo!
29:26Being called up for a top
29:28dish is such an exhilarating
29:30feeling, especially because
29:32it really shows that I know how to work with ingredients
29:34that I'm not completely comfortable with.
29:36I made shrimp
29:38and grits with Calabrian chili and hot
29:40honey-coated prawns with a Creole-inspired
29:42gravy that has cayenne and
29:44jalapeno inside of it.
29:46This has to be one of the most sophisticated
29:48and restaurant-worthy shrimp
29:50and grits we've seen in the history of MasterChef.
29:52Thank you, Joe.
29:54Nice job, Michael.
30:02Michael, it's very hard to get this dish
30:04done correctly in three or four hours.
30:06To do it in 45 minutes is incredible.
30:08I love the heat, but the star
30:10here is what you've done with those shrimp.
30:12That beautiful hot honey glaze.
30:14It's an elevated millennial take.
30:16Really well done. Thank you.
30:18I've tasted a lot of shrimp and grits, and this one
30:20has to be one of the top three I've ever tasted.
30:22Thank you. Damn.
30:24I do think that there's another level, though,
30:26on the heat that you could have cranked
30:28it to, but otherwise,
30:30I think this is just a flawless dish.
30:32Thank you. Great job.
30:34Nice job, Michael.
30:36Yeah, he's cooking with confidence, isn't he?
30:38Good job. Thank you.
30:40Good job to you.
30:42The third top dish, please come forward.
30:44Adam.
30:46Nice job, Adam.
30:48Good job, buddy.
30:50Beautiful.
30:52Go, Adam.
30:56I've made a jerk-inspired
30:58chicken thigh with a
31:00pineapple banana pepper slaw,
31:02a hot honey cornbread, and a yogurt
31:04herb sauce. Visually, it looks
31:06delicious, and I'm so pleased that you
31:08had the guts to get one of the
31:10most daring chilies out there,
31:12that Scotch bonnet, but
31:14it needs to be
31:16mastered, otherwise it's going to
31:18absolutely take you down.
31:20Shall we?
31:40Adam, the Scotch bonnet
31:42needs to be mastered,
31:44otherwise it's going to absolutely take you down.
31:46Shall we?
31:54The challenge here was
31:56in balancing your dish, and I think
31:58you did that perfectly.
32:00I do not throw around compliments like this,
32:02but this might be the best cornbread
32:04I've ever had in my life. Wow.
32:06I've asked a producer if I could get something
32:08to go. It is phenomenal.
32:10The marinade, exceptional.
32:12And a really smart use of that Scotch bonnet.
32:14Thank you. Yeah, in tasting
32:16this dish, I would have no idea
32:18that we're in the middle of a spice
32:20and chili challenge. It just tastes
32:22like a deliciously, properly cooked
32:24dish. Thanks so much, guys.
32:26Good job. Wow.
32:28Good job, Adam.
32:30Do you have any more cornbread you want? I want to try some.
32:32I know, I really want to try some.
32:34Mert, Michael, and Adam,
32:36the Spice Boys lineup.
32:38You've given us a lot
32:40to talk about. Excuse us a moment, please.
32:42Ma'am. Spice Boys.
32:44Spice Boys, that's hilarious.
32:46Mert's dish was really great.
32:48Michael had the most ambition.
32:50Can you move into this expert
32:52cooking of Adam?
32:54Pew, pew.
32:56Yeah.
33:00The winner will receive
33:02the last advantage of the season,
33:04and it's big.
33:06And that winner is...
33:08Adam.
33:10Go, Adam!
33:12Nice!
33:14Good job, Adam.
33:16Michael, Mert, congratulations.
33:18Please head back to your stations.
33:20Young man, you took the boldest move tonight,
33:22and boy, did it pay off.
33:24Well done. Thank you.
33:26Head up to the safety of the balcony. Congratulations.
33:28Finally. So excited.
33:30It feels nice to finally get a win.
33:32I mean, it was awesome to be able to cook for Sean.
33:34It was really a dream, for sure.
33:36Now, the judges felt
33:38there were three dishes that just did not
33:40live up to our expectations.
33:42Oh, dear God.
33:44And two of the home cooks behind them
33:46will be leaving the competition for good.
33:50Now, the first dish
33:52looked rather strange.
33:54Please come forward.
33:56Hayley.
33:58Oh, my God.
34:00This is my first time being in the bottom
34:02in an individual challenge.
34:04I can't believe that he came here
34:06on one of my off days.
34:08I made for y'all
34:10spicy fried chicken on top of
34:12a lemon wasabi rice,
34:14Chinese honey mustard sauce, and seared bok choy.
34:16I think the dish appears to be
34:18off-putting in color, and the overall
34:20sensation I'm getting is dryness.
34:22Yeah, I agree with Joe. I think you're asking
34:24a lot for those little dollops of sauce
34:26to carry you through all that rice,
34:28all of that breading.
34:30Shall we?
34:32You can see how dry
34:34that is there, Hayley.
34:40Hayley, you have an overcooked
34:42dried chicken, bland,
34:44overcooked rice, and the sauce
34:46is non-existent.
34:48Yeah, you know, it's pretty hot.
34:50That's coming from me, and there's nothing wrong with that.
34:52But then if it's dry and hot,
34:54then it can be like you're eating spicy sand.
34:56It needs more sauce.
34:58This is a chicken that screams
35:00a hot honey drizzle.
35:02Something that can really lift this dish up.
35:04Thank you. Thank you, honey.
35:06Yeah, the heat's there, right?
35:08It's so dry. It's just hot for the sake of being hot.
35:12Okay, the second dish
35:14we need to examine further.
35:16Please come forward, Kimberly.
35:18I'm really disappointed
35:20with my dish. It's not fresh,
35:22it's not me on a plate,
35:24and I know some big critiques
35:26are coming my way.
35:28I did a cayenne-fried
35:30chicken sandwich with
35:32a roasted jalapeno slaw
35:34with cayenne-dusted
35:36kale chips. Yeah, Kimberly, I'm a little
35:38disappointed. I mean, I know you're a great cook,
35:40and you love to highlight fresh ingredients.
35:42But I think the kale chips,
35:44this is like a trend I wish would go away.
35:46Because it's like for every ten of these,
35:48you got maybe one kale chip that's good.
35:50I hear you. Shall we?
35:52Okay.
35:56You can see how overcooked
35:58the chicken is, right? Yes.
36:04Kimberly, sadly, I'm not getting
36:06any heat whatsoever. There's a little
36:08bit of the acidity coming through on the slaw,
36:10but it's just the dryness of the chicken
36:12that I'm struggling with. Yes, chef.
36:14I actually didn't hate the
36:16slaw that went along with it.
36:18I'm the plus side.
36:20The kale chips are greasy.
36:22The only thing that's really good
36:24is the bun, and you didn't
36:26make that. I did not.
36:28Thanks, Kimberly. Thank you.
36:30So dry. Hey, girl.
36:32What's up? How are you?
36:34Not too good. Alright, so
36:36the third dish we want to take a closer look at.
36:38The execution sadly missed a mark.
36:40Please come forward.
36:50Alright, so
36:52the third dish we want to take a closer look at.
36:54Please come forward.
36:58Warren.
37:02Gamay, you can
37:04send all the disadvantages you want, but it's
37:06only going to make me better.
37:08Oh, man.
37:10I feel really bad because
37:12this is a dish I make all the time.
37:14How could I blow this dish?
37:16I made Brazilian fish stew
37:18with prawns and halibut
37:20with rice and avocados
37:22and the chilies I used were cabal,
37:24black pepper, and sriracha.
37:26Aesthetically, I feel like we've
37:28gone backwards to sort of 1970s.
37:30Slices of lime, tomatoes,
37:32avocado. It's just strange.
37:34I understand.
37:36Shall we?
37:38Listen, Warren,
37:40this is not a fish soup.
37:42This, at best, is overcooked
37:44halibut and shrimps in tomato soup
37:46with white rice.
37:48This dish needs more time.
37:50Just to get a stew done in 45 minutes
37:52is hard, right?
37:54I've been served this dish before
37:56and that coconut milk and the chili
37:58and the lime, it's just
38:00too much.
38:02It's too much.
38:04It's too much.
38:06The coconut milk and the chili and the lime
38:08makes it a little bit more sort of sweet, spicy, sour.
38:10And there's none of that going in here.
38:12I understand.
38:14I think that you held back with this.
38:16I think what you go for in a spicy dish is that
38:18lingering heat and it needs more life.
38:20I think I understand.
38:22Thank you, Warren. Thank you, gentlemen.
38:28Please, excuse us.
38:30Cheers.
38:34Yeah, listen,
38:36three underwhelming dishes.
38:38Haley's, that chicken was so dry.
38:40And the dish doesn't even look
38:42cohesive. Now, have you seen a dish like that anywhere?
38:44No, nothing like that has ever been
38:46served to me.
38:48Kimberly's, oh my goodness me, cutting through
38:50on that chicken, it was so dry.
38:52Begins and ends with that, right?
38:54It's just clumsy, though.
38:56I'm Warren.
38:58It's kind of like very tomatoey and fishy.
39:00And that's kind of it.
39:02Hospital food.
39:04Good luck, guys.
39:10I can't imagine losing two of these people.
39:12Haley, Kimberly, and Warren,
39:14this has been a very tough decision for all four judges.
39:16Sadly, two of you will be going home tonight.
39:18The first home cook
39:20who will be leaving MasterChef tonight
39:22is
39:25Kimberly.
39:32It's okay.
39:34The second home cook
39:36who will be leaving MasterChef
39:38tonight is
39:42Haley.
39:44Oh my god.
39:46Wow.
39:48Warren, please say goodbye
39:50and head back to your station, please.
39:52I'm so glad we get to cook together.
39:54That's freaking brutal.
39:56Crazy.
39:58Kimberly,
40:00the last Gen Xer standing,
40:02you know that chicken sandwich
40:04was overcooked.
40:06Yes.
40:08But the passion you brought into this competition was second to none.
40:10Have you enjoyed yourself?
40:12I had a blast.
40:14Did things I never thought I could do.
40:16Just the little garden girl just made it to the top ten.
40:18Amazing.
40:20Kimberly,
40:22I know it's a little short on the cook,
40:24the chicken,
40:26but we loved your competitive edge
40:28and that's what you're going to be remembered for.
40:30This has been awesome.
40:32Ladies, come up and say goodbye, please.
40:34Top ten.
40:42Well done.
40:44Good luck.
40:46Nice to meet you.
40:48I'm very proud of myself.
40:50Coming in here, playing semi-pro cornhole
40:52to getting a top ten MasterChef finish.
40:54Never thought it would be in my bingo card,
40:56so yeah, I'm very proud of myself.
40:58This genuinely has been the best experience of my life.
41:02I am a little sad
41:04my journey's over,
41:06but I'm super proud of what I did.
41:08It's been a wonderful experience.
41:10It's just truly amazing.
41:12Yeah.
41:14Ready, girlfriend?
41:16Woo!
41:18Thank you so much.
41:20Bye-bye!
41:28Next time
41:30on MasterChef Generations,
41:32the top eight communication skills
41:34are about to hit the wall.
41:36We're going to work in pairs
41:38to make dishes that taste and look identical.
41:40And tonight,
41:42two individuals will be going home.
41:44That's right.
41:46Tonight is another double elimination.
41:48I have a feeling that things might go awry.
41:50Whoa, whoa, whoa.
41:52You gotta stay behind.
41:54It's kind of too late.
41:56My hands are hot. It tipped over.
41:58They've got a big problem.
42:00That was not me. That's Becca.
42:02Then Horacio's got a big mouth.
42:04Shut up, Horacio. Shut up.
42:06No.