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00:00Previously on MasterChef Generations...
00:03Welcome to Ramsay's rooftop.
00:06It is time for the infamous restaurant takeover.
00:10I'm gonna have a panic attack.
00:12On order, one scallops, three lobsters.
00:14Adam, what's our E.T. on the scallops?
00:16All right, stop. Young man, you are out of control.
00:19Lobster. Rebecca, it's still raw.
00:21Oh, s***.
00:23The winning team is...
00:25the red team!
00:27Red team wins. We're on to the semifinals.
00:30Blue team, there's one individual tonight
00:32that is responsible for your team's loss,
00:35and that person is...
00:37Adam.
00:41Tonight, the top five cooks battle it out
00:43in the MasterChef Generations semifinal.
00:46Tonight, you have to survive two challenges,
00:49and one person will be leaving the competition
00:52after each challenge.
00:54Oh, gosh.
00:56We describe a dish with all the flavors.
00:58They have to recreate it.
01:00The sweetness, the smokiness, umami.
01:02I'm on the struggle bus right now.
01:04It's time for keeping up with me.
01:07I want the yolk only.
01:09Oh, s***.
01:11Stand back and flambe. Stay with me, guys.
01:13Let's go, Becca.
01:15We're cooking down in the sandwich.
01:17Shoot!
01:19Boomers never cook this fast.
01:21We take our time. This is not normal.
01:25Semi-final night.
01:27I'm so excited for this one.
01:29Yes, indeed.
01:31This is it.
01:33It's not going to be easy.
01:35Yes, we're cooking today!
01:37Let's go, baby!
01:39Let's go!
01:41All right, top five, top five!
01:43Walking into the MasterChef kitchen
01:45as one of the top five
01:47is just the most incredible experience.
01:50How did a 63-year-old cook
01:52make it to the semi-final?
01:54Mind-blowing.
01:56Tonight is the semi-final
01:58of MasterChef Generations.
02:00The finale is just around the corner.
02:02And if you'd like to get there,
02:04you have to survive two challenges tonight.
02:06And one person
02:08will be leaving the competition
02:10after each challenge.
02:12Now, if you can make it
02:14through tonight's two challenges,
02:16next time, you'll be cooked
02:18in the MasterChef kitchen.
02:20Two challenges.
02:22Next time, you'll be cooking
02:24for the title, the trophy,
02:26and a quarter of a million dollars.
02:28Let's go.
02:30Right, it's time to face
02:32your final mystery box of the competition.
02:34All of you, head to your stations.
02:36As I go further in this competition,
02:38there's a lot more pressure
02:40because the further you make it,
02:42the further you want to make it.
02:44So now it just feels as though
02:46I have to perform higher
02:48Are you guys ready? Yes.
02:50On the count of three, lift your boxes.
02:52Oh, boy.
02:54One. Oh, my gosh.
02:56Two.
02:58Three. Lift.
03:02Interesting.
03:04Smoky flavor, citrus umami,
03:06sides sweet and spicy.
03:08So, that in front of you
03:10is from a restaurant review.
03:12Let me read it for you.
03:14The hero of the dish had a smoky flavor.
03:16Two inches of both citrus and umami
03:18were tasted throughout the sides,
03:20and the sauce was sweet and spicy.
03:22Okay.
03:24It's the kind of review that any of us
03:26may receive in the press,
03:28but this is an incomplete review.
03:30It's missing one key ingredient,
03:32your imaginations.
03:36So, to survive this first part
03:38of the semifinal, you'll have to use
03:40those imaginations to answer the question,
03:42what is the dish?
03:46Think of it almost like a culinary
03:48mad libs,
03:50as you make the best version
03:52of what your imagination
03:54conjures up.
03:56So, you have just 45 minutes
03:58to make a
04:00MasterChef-worthy dish inspired by
04:02this review.
04:04We'll be judging you on how well
04:06you hit all the details of that review.
04:08But, guys, your dish needs
04:10to be delicious and perfectly
04:12plated as well.
04:14Right. Is everybody ready?
04:16Yes, chef.
04:18Then your 45 minutes starts
04:20now. Off you go.
04:24Everybody always runs so much faster than you.
04:28What have we got?
04:30I need mushrooms as my
04:32umami.
04:34You, you're spicy. I choose you.
04:36Ooh.
04:38Blood orange.
04:40Oh, man, we're in the gutter right now.
04:42This is such a difficult challenge
04:44because we have to work backwards while we usually
04:46work forward from a dish.
04:48I am so lost.
04:50I am drawing absolute blanks.
04:52There's crickets in my head and
04:54I don't know what I'm going to make.
04:56We'll try one of these.
04:58It's about to be a long,
05:00stressful, hard day
05:02to get to this finale.
05:04Go, go, go, go, go, go, go, go, go, go, go.
05:06Let's go, guys. Let's go.
05:08Let's get organized here.
05:10So many ingredients.
05:12You've got to really use your imagination for this challenge
05:14because it's so easy to under-complicate
05:16and over-complicate at the same time.
05:18Pressure's on today.
05:20Semi-final night.
05:22Two huge challenges, but this one's
05:24the first time ever inside the MasterChef kitchen.
05:26We describe a dish with all the flavors.
05:28They have to recreate it.
05:30No small task.
05:32They've got to tick every box in that car.
05:34What's the smoky element?
05:36What's the citrus umami flavor?
05:38What's the sweet and spicy?
05:40And how does that balance across that dish?
05:42Come on, y'all.
05:44What's interesting about this challenge is
05:46I'm really going to test how willing they are to be creative
05:48because there's really no right answer for this.
05:50But there are so many ways that they can go wrong.
05:52We use two types of mushrooms.
05:54Why the hell not?
05:56Guys, we're ten minutes down,
05:5835 minutes remaining.
06:02All right. Let's get you marinated.
06:04Right. Kamei.
06:06Chef.
06:08So the hero has a smoky flavor. What's the protein?
06:10Protein is chicken thighs.
06:12I'm smoking them with turmeric and coriander.
06:14The sides are citrus fish sauce,
06:16Swiss chard,
06:18with a saffron, lemon,
06:20jasmine rice.
06:22The rice is going to have umami
06:24from some anchovy paste in there.
06:26And then finally, the sweet and spicy sauce.
06:28I'm making a sweet and spicy
06:30zhug cilantro sauce.
06:32Okay. So, ever been faced with a task like this before?
06:34No, chef.
06:36But I'm up for the task.
06:38Love that. Right, young lady.
06:4030 minutes, 15 minutes gone. Good luck.
06:50What's going on, Becca?
06:52What is the dish?
06:54I am making a smoked rubbed ribeye.
06:56It's got smoked paprika, smoky salt,
06:58and I'm going to baste it with some liquid smoke and butter.
07:00The umami side is lemon, herb,
07:02and orzo with a glazed soy sauce,
07:04asparagus, and a sweet and spicy sauce.
07:06So steak and pasta?
07:08I don't think I've ever had steak and orzo
07:10together in my life.
07:12But you feel there's going to be enough element of your dish
07:14that's going to say, wow.
07:16Yes.
07:18Remember that asparagus doesn't need that long to cook.
07:20Just throwing that out there.
07:22Yes, thank you.
07:24Good luck, Becca.
07:2820 minutes down, 25 minutes to go.
07:30This challenge has me feeling real unsteady.
07:32Okay, okay, okay.
07:34I'm most creative
07:36when I have clear guidelines and boundaries.
07:38But if you hand me a blank canvas
07:40or a vague piece of paper,
07:42it's a little harder.
07:44Breathe, Bex. Breathe, Bex. Breathe.
07:46Joe's absolutely making me second guess
07:48my dish choices, but
07:50it's really too late for me to pivot.
07:52Oh, gosh.
07:54And I just hope that I'm not about to be taken out by a piece of paper.
07:56Okay, breathe, breathe, breathe, breathe.
08:0022 and a half minutes remaining.
08:02Halfway, guys.
08:04Come on.
08:06Go, go, go.
08:08Come on, girl.
08:10Let's go.
08:12Right.
08:14Mert.
08:16What's going on, Gordon?
08:18Oh, boy.
08:20So the hero of the dish has to have a smoky flavor
08:22with a sweet and spicy sauce.
08:24Yeah.
08:26Protein and some chicken thighs.
08:28I might finish them with a little bit of smoky salt.
08:30I don't want the smokiness to be too crazy.
08:32Gotcha.
08:34Now I'm about to make bourbon cream honey sauce.
08:36How are you gonna get this thing spicy?
08:38I'm gonna use Calabrian chili right here.
08:40Right.
08:42And then for the citrus, I think I'm gonna do a grilled cinnamon pineapple
08:44with some arugula and goat cheese.
08:46You've got a lot of interesting ingredients here,
08:48but it's the dish that doesn't sound like it goes together.
08:50Just make sure we get that balance right.
08:52Yep.
08:54The sweetness, the smokiness, umami.
08:56Does these mushrooms count?
08:58Yeah, beautifully cooked. Of course they do.
09:00Umami would be a porcini powder,
09:02a soy sauce, a fish sauce.
09:04A savory, earthy, meaty flavor.
09:06Okay, heard.
09:08Remember, taste, taste, taste. Good luck.
09:10Thanks, Chef.
09:12Citrus come through.
09:14I love the smoke in there.
09:16Michael.
09:18Hello.
09:20What is the dish?
09:22I'm making a hand-seared, smoky striped bass,
09:24I've got a coconut broth that's sweet and spicy that's going with it,
09:26some blistered tomatoes with bok choy,
09:28like a warm salad kind of thing.
09:30And what are you using for umami?
09:32So I'm using the fish sauce inside this,
09:34and then there's gonna be a chili peanut topping.
09:36So aside from having to listen to all those
09:38very specific demands,
09:40you know, we're in the semifinals,
09:42so it needs to be a top-level dish.
09:44Does this dish have what it takes to make it to that level?
09:46Absolutely, yeah.
09:48So I'm just trying to keep it elevated
09:50and make sure that, you know, all the flavors are there.
09:52Fascinating dish, Michael. Good luck.
09:54Thank you, Joe.
09:56Right, Rebecca.
09:58Yes, Chef.
10:00So the smoky element to this dish is what?
10:02I smoked a pork loin.
10:04I've also used the smoked paprika.
10:06Got you.
10:08My sweet and spicy sauce is my famous tomato jam.
10:10I'm just gonna pop a little bit more heat into it.
10:12And then umami with the mushroom.
10:14And then the citrus note?
10:16The couscous with lemon juice.
10:18It has toasted pine nut.
10:20Don't slice that pork too early, okay?
10:22And taste it first, yeah?
10:2640 minutes gone.
10:28We're now down to our final 5 minutes remaining.
10:30Taste everything, guys, okay?
10:32Oh, gosh.
10:34Okay, breathe, breathe, breathe, breathe.
10:36Becca's very strange dish.
10:38The protagonist is a smoked New York strip,
10:40but she's doing it with an orzo.
10:42And then also she has asparagus
10:44that's being cooked in garlic and soy.
10:46So that's where she's gonna get her umami from.
10:48I'm not too sure if that's a fully composed dish there.
10:50She could be in trouble tonight.
10:52I'm on the struggle bus right now.
10:54Mert, he's got a chicken thigh.
10:56And then he's doing mushrooms,
10:58but in a cream honey sauce.
11:00And a grilled pineapple cinnamon salad.
11:02I don't know how I'm feeling about this.
11:04I think he's creating aspects of the dish,
11:06but will it ever make sense
11:08all together in a dish?
11:10Keep it together, keep it together,
11:12keep it together, keep it together.
11:14It's interesting to see
11:16the Gen Zers a bit out of their depth.
11:18Maybe they're not used to following the rules as much.
11:20Yeah.
11:22Two minutes.
11:24Think about the plate, think about the elements.
11:26Looks perfect.
11:28Oh, my gosh.
11:30Let's go, Kamei.
11:32Come on, come on.
11:34Okay, okay, okay.
11:3660 seconds to go.
11:38Oh, man.
11:40Go, Mert.
11:42Check your seasoning, Michael.
11:44Delicious. Let's go.
11:46Garnishing, yes.
11:48Go, guys, come on. Pull it together.
11:5010, 9,
11:528, 7,
11:546, 5,
11:564, 3,
11:582, 1,
12:00and stop.
12:02Well done.
12:06This was a hectic cook.
12:08I'm surprised I was able to get everything done,
12:10because there was a lot of elements to this dish.
12:12I feel like I hit all the elements,
12:14but it looks really simple
12:16compared to what I felt like I just did
12:18in those past 45 minutes.
12:20And it's just not semi-final worthy.
12:24I am flustered.
12:26That was a tough challenge.
12:28Umami, citrus,
12:30smoky,
12:32sweet, spicy.
12:34I think I got all the elements on the plate,
12:36but my main concern is I don't know if they all go together.
12:38Whatever happens, happens.
12:40The answer to the riddle was the dish we put in front of us,
12:42and I just don't know if I solved it correctly.
12:44I don't know, man. I'm up in the air.
12:46I'm up in the air right now.
12:56Right. Well done, all of you.
12:58Now we're about to taste
13:00all five of your dishes,
13:02after which, sadly, one of you
13:04will be leaving the competition.
13:06Right. Let's start
13:08Kan Mei, please.
13:10Kan Mei.
13:12I'm feeling pretty confident in the way
13:14that this dish represents the review,
13:16and I think that the judges will
13:18appreciate that. What you have in front of you
13:20is a smoky turmeric garlic chicken,
13:22a saffron jasmine rice
13:24with lemon zest
13:26and anchovy paste for umami
13:28and citrus,
13:30a blood orange and fish sauce
13:32swiss chard, and a
13:34sweet and spicy zhug sauce.
13:36Usually, um, it looks beautiful, and let's hope
13:38it tastes as good as it looks. Shall we?
13:46Um, Kan Mei, chicken's delicious. It's smoky,
13:48it's fragrant, and that sauce at the end,
13:50yeah, delicious. Really good indeed. Thank you, chef.
13:52I just love the choices you made as far as
13:54the sauce. Talking about sweet and spicy
13:56agave, you really nailed that part
13:58of the riddle, and I think that sort of
14:00aromatic punch from the orange is just
14:02a wonderful touch. Thank you, chef.
14:04I taste smoky, I taste citrus,
14:06I taste umami, I taste sweet, and
14:08the interpretation of the
14:10review is perfect.
14:12Thank you, Joe. Good job. Thank you,
14:14Kan Mei.
14:16The next dish
14:18we'd like to taste is from Mert.
14:20Looking at this dish,
14:22you know, I'm proud of it. It has color, it has bold
14:24flavors, but I'm a Gen Z-er. I'm all
14:26about breaking the rules, and this challenge is
14:28about following them, and I'm not good at that.
14:30I have a smoky salt
14:32chicken thigh with a spicy, creamy mushroom
14:34sauce. The umami is coming from the mushrooms,
14:36and then a parsnip puree.
14:38Citrus is coming from the
14:40grilled pineapple arugula salad.
14:42Mert, the bit that's slightly odd for me
14:44is that the grilled pineapple salad,
14:46especially with the parsnip puree,
14:48it doesn't look cohesive.
14:50Shall we?
14:56Listen, the
14:58chicken thigh is cooked beautifully.
15:00Thank you. After that, it
15:02gets confusing. We've got the spicy
15:04notes, but then they're clashing
15:06with the sweet notes from the pineapple.
15:08You know, you have creamy sauce with creamy
15:10parsnips, and then you have this grilled
15:12salad on the side. I just think
15:14these are big mistakes, Mert.
15:16Understandable. The actual
15:18chicken and puree and mushroom
15:20and sauce is good, but
15:22if I eliminate the spicy fruit salad,
15:24then I'm missing half of the task.
15:26Thanks, Mert.
15:30It's tough up there.
15:34Rebecca, please bring
15:36your dish down.
15:38I'm confident all the flavor's gonna work
15:40together, and I hope the judges
15:42see that my jam
15:44and my pork are the star.
15:46I made a smoky pork loin
15:48with a spicy tomato jam,
15:50citrus couscous,
15:52and my umami is sautéed
15:54mushrooms. I love the idea of the
15:56color of those spices in that rub.
15:58Thank you. Shall we?
16:04So, the hero has a smoky
16:06flavor. Beautifully done. The jam
16:08lifts up that pork, and actually that combination
16:10absolutely bang on. Good job.
16:12Thank you. I think what you were able to do
16:14exceptionally is make sure that some spice
16:16was added to that jam. Just a
16:18beautiful marriage. Thank you. The pork
16:20loin is actually quite moist and
16:22flavorful on the inside, and smoky
16:24all at the same time. You hit all the elements,
16:26and you still made a really good dish.
16:28Thank you, guys. Thank you.
16:34Right. Next up, Michael, please.
16:36It was definitely a chaotic
16:38challenge today, and I want this
16:40so bad to be in the finale.
16:42So, I'm really hoping that I did
16:44enough with this dish to get me there.
16:46So, it's a smoky striped
16:48sea bass with a chili peanut topping,
16:50a jasmine rice with a coconut broth
16:52sauce. The citrus is in the
16:54blistered tomato and bok choy. The onami
16:56is with the red pepper and the shrimp.
16:58So, visually, there's a lot going on here.
17:00I just love the energy you put into these
17:02things, but will it come together? Yes,
17:04Chef.
17:10Michael, the hero is delicious.
17:12You smoked that sea bass.
17:14It's glistening, it's crisp, and it's everything
17:16you want, but the one
17:18big ingredient missing from this plate
17:20is self-edit.
17:22Yes, Chef. Yeah, for me,
17:24that sauce is truly delicious.
17:26There's so many great things about this dish,
17:28but just a lot going on there that's
17:30difficult to distinguish all the flavors.
17:32Thank you, Chef. This is a good dish.
17:34It just lacks the real edit
17:36of a restaurant dish, but
17:38you performed the task at hand.
17:42It's so complex. It's like half a menu.
17:44Yeah.
17:46Okay, so, next up,
17:48Becca.
17:50Looking at my dish, I see everything
17:52wrong with it. It's too simple. It's too
17:54basic. I don't think the flavors go together.
17:56Why in the world did I use orzo?
17:58So, I'm thinking someone will
18:00have to have messed up way more than I did
18:02for me to stay in this competition.
18:04So, I have made a smoky
18:06seared rib eye, a lemon
18:08butter orzo, soy glazed
18:10asparagus, and a
18:12sweet and spicy soy sauce.
18:14Yeah, this looks a little bit
18:16odd as far as the choices you've made.
18:18That asparagus looks completely
18:20hammered. I just really hope that the
18:22flavor makes up for it. Shall we?
18:30Becca, the smokiness is there
18:32on the rib eye. It's got a great sear on there.
18:34There is the citrus notes on the sides,
18:36which is lovely, but the sweet, spicy
18:38dressing doesn't make sense
18:40of the dish. You know, there's so many different
18:42directions you could have gone here. Orzo was
18:44definitely not one of them. Yes, Chef.
18:46I don't know what penalized you more tonight
18:48being able to stay within strict
18:50guidelines or the lack of reference
18:52for global cuisine. I think
18:54that probably a bit of both had to come
18:56into play with your
18:58limitations on this dish.
19:00Thanks, Becca.
19:02It's not a fully composed,
19:04cohesive dish.
19:08Now, Joe, Aron, and myself need to take
19:10a very serious moment. Please
19:12make your way down to the front.
19:14Yes.
19:20So, tonight, they had to use
19:22the review to inspire
19:24a dish. A lot of them overthought
19:26it, right? I don't know what I was
19:28thinking. I just, like, did everything.
19:30And others that didn't do enough of it.
19:32It wasn't clicking in my head.
19:34We're all in agreement?
19:36Yeah.
19:40Right. There were three
19:42individuals tonight that really
19:44did stand out.
19:46Kamei.
19:50Rebecca.
19:52And Michael.
19:54You three,
19:56congratulations. Make your way to the balcony.
19:58I'm thrilled.
20:00I'm top four in MasterChef.
20:02If I survive the next challenge,
20:04I will be cooking in the finale.
20:06I can't even wrap my brain around it.
20:08Mert and Becca,
20:10the final person that will be cooking
20:12in the next challenge
20:14is...
20:18Becca.
20:22Please say goodbye
20:24to Mert and join everybody else on the balcony.
20:26You're so amazing.
20:28Goodbye, my friend.
20:30Good job, Becca.
20:32Mert, sadly, tonight,
20:34the dish missed the mark.
20:36But, young man, you've really
20:38stepped up this kitchen, and I think
20:40you've grown substantially into a phenomenal
20:42chef. Seriously, well done.
20:44I appreciate it. Thank you so much.
20:46Come and say goodbye.
20:48We're in here. We're in here.
20:50Well done, bud.
20:52You know, coming into this competition, I think
20:54I came in here like a little frat boy.
20:56Yeah. Thumbs upper. Let's go.
20:58But I've learned a lot by myself.
21:00I have an inner confidence that I never knew I had.
21:02Come on, Jed-Z. We got it.
21:04Cook, cook, cook, cook.
21:06Jeez, man. Jeez, man.
21:08I've never seen anyone whist like that
21:10except Mert starting to fight.
21:12Oh, man, I just ripped the hell out of my pants.
21:14Was that that noise? You just ripped your pants.
21:16You'll be fine. You had worse.
21:18I feel like I was the underdog,
21:20but I think I've really shown how well
21:22I can cook and outperform
21:24what I thought I could do.
21:26Mert.
21:30If there's ever a time to shine with the clever use of those spices,
21:32it's tonight. Well done.
21:34There you go.
21:36This is not the last you're gonna see of me.
21:38I'm definitely too pretty of a face to ignore,
21:40so, you know, I'm excited what the future holds.
21:42Bah!
21:48Now there are
21:50four remaining.
21:52One challenge away from making it into the finale.
21:54But to get there,
21:56you'll have to face your toughest
21:58challenge yet.
22:00Give me just a moment.
22:02Where is he going?
22:04Okay, final four, please come back down.
22:08I've watched the show for years.
22:10I know what that means.
22:12It's keeping up with Gordon.
22:14This is your toughest challenge
22:16to date.
22:18You have to make it past
22:20the big man himself.
22:22Oh, my God.
22:24Now, to make it into the finale,
22:26I have to survive Chef Gordon,
22:28and I'm honestly terrified.
22:30Right.
22:32It's time for keeping up
22:34with me.
22:36I'm waiting for nobody.
22:38Oh, my gosh.
22:50Now, your challenge tonight
22:52is to cook right alongside me.
22:54And your dish not only has to look like mine,
22:56but it's gotta taste
22:58exactly the same as mine as well.
23:00Miss a step or an ingredient,
23:02and you could be going home.
23:04Is that clear?
23:06Yes, Chef.
23:08Let's do this, come on.
23:10Right, all of you.
23:12Tonight, you'll be keeping up with me
23:14as I cook
23:16a delicious
23:18pan-seared salmon
23:20with truffle gnocchi,
23:22sauteed asparagus,
23:24a fennel and perno beurre blanc
23:26with red leeks and seaweed.
23:28One show-stopping, incredibly challenging dish.
23:30Everyone, Gordon is gonna
23:32show you how it's done step by step.
23:34If you miss something,
23:36that will definitely hurt your chances
23:38of making it through
23:40to the grand finale.
23:42Now, once I'm done,
23:44you'll have an additional 30 seconds
23:46to finish off your dish.
23:48Only 30 seconds.
23:50Right, head to your stations. Let's go.
23:52This challenge is gonna be like
23:54my hair. Gordon is the hair up there
23:56going crazy, and I'm hoping
23:58I'm not the tortoise. I'm terrified.
24:00Right, our time starts
24:02now. First off, let's go, guys.
24:04Sharpen those knives.
24:06From there,
24:08we're gonna go for the gnocchi.
24:10Cut the potato in half into
24:12your ricer. Look at me
24:14and squeeze gently. Yes, Chef.
24:16Now, salt generously.
24:18Touch of pepper. Heard?
24:20Yes, Chef. A little drizzle of olive oil.
24:22From there, your black truffle
24:24grates in.
24:26Go, baby, go. Get your parmesan
24:28into that potato. Stay with me, guys.
24:30Stay with me. Come on, baby.
24:32Rebecca, your parmesan. Don't forget,
24:34please. Pardon me? Stay with me.
24:36From there, take your egg.
24:38Open it up. I want
24:40the yolk only.
24:42Oh. Right now,
24:44keeping up with Gordon, it's like trying to
24:46keep up with the tornado. It's absolutely
24:48insane. I know I'm fast in the kitchen,
24:50but I don't know if I'm as fast as Gordon.
24:52Lightly sprinkle half the flour in.
24:54Let's go, Michael. Oh, come on.
24:56I'm mentally just trying to lock in right now
24:58because I know that one little mistake
25:00can be the detriment to me
25:02getting in the finale. Now,
25:04flour your hands and start
25:06working that dough. Seasonings in,
25:08yes? Yes, Chef. Truffle? Yes, Chef.
25:10Parmesan, yes? Yes. Yes, Chef.
25:12You sure? Yes, Chef. Parmesan's fine.
25:14Let's go. Grate it in. Let's go.
25:16It should be a nice, soft,
25:18pliable dough. Onto your board.
25:20Now we're gonna work that dough.
25:22Two hands. Keep going.
25:24I'm actually really scared because I've never made
25:26gnocchi before. Now we're gonna go
25:28almost like a cigar shape.
25:30See mine? Yes, Chef. Yes, Chef.
25:32Kamay looks like she's falling behind, no?
25:34Okay, focus. But I think my
25:36skill set as an attorney is really coming into
25:38play here. Every day at work, I am
25:40listening carefully and processing
25:42information, so I am
25:44keeping stock of exactly what I've missed
25:46because if you make an assumption
25:48and it's wrong, it could cost you
25:50everything. Now,
25:52the exciting part. Two inches long.
25:54We want six on the plate, but we're gonna
25:56start with eight. Heard. Now, take
25:58your thumb, place it onto the board,
26:00and fold over. And the
26:02idea here is the grooves get really nice
26:04and crispy. Good, good, good, good, good.
26:06Let the thumb do the work. Push it into the board.
26:08Gently now. Yes, Chef.
26:10Holy moly. Now, from there,
26:12get your salmon. Lali, all
26:14over your pan. Yes, Chef. And hold that down
26:16to get that skin nice and crispy.
26:18Heard. Now, get your rosemary and
26:20thyme, get your garlic, and
26:22now the salmon is working.
26:24So far, so good? Yes, Chef. From there,
26:26the fennel beurre blanc.
26:28Heard. Take the fennel,
26:30slice lengthways, come across with your knife,
26:32back over. This is a beautiful
26:34fine dice. Come on, baby.
26:36You can do this. Same thing for the
26:38schlott. Along, back under,
26:40and then just let that go. Right.
26:42Pan number two. Crank up the heat.
26:44Yes, Chef. Olive oil in.
26:46Fennel and schlott into your pan.
26:48To soften that up, a little knob of butter.
26:50Butter, Chef? Butter.
26:52One knob into the salmon? No.
26:54To your sauce. Thank you.
26:56Sweat them off without any color.
26:58Yes? Yes, Chef. Yes, Chef.
27:00Turn that salmon back over. See how crispy
27:02that is? Once you've colored the salmon,
27:04sear underneath it. And now we're just
27:06locking all that flavor. And then from there, once we've
27:08got the color on that, turn it back over
27:10and let it cook, skin side down.
27:12So the cook on the salmon is crucial.
27:14You have to have the crispy skin. Right.
27:16Go back to the sauce now.
27:18And now we're going to go for our perno.
27:20Please be careful. In.
27:22Stand back. And flambe.
27:24Really important.
27:26You have to burn off all
27:28that alcohol. Stay with me, guys.
27:30Well done, Kamei.
27:32Let's go, Becca. So Gordon says
27:34put the perno in the pan
27:36and flambe. Becca, not in the sandwich.
27:38Oh, my God.
27:40Turns out there are two pans, and I put the
27:42perno in the wrong pan.
27:44Oh, crap. To make it into the finale,
27:46first and foremost, don't light the
27:48fish on fire.
27:50Shoot!
28:02And flambe.
28:04Really important. Stay with me, guys.
28:06Becca, not in the sandwich.
28:08Oh, my God.
28:10Shoot!
28:12That's salmon, and it should not be flambéed.
28:18So is Rebecca and Michael.
28:20All three of them have made the mistake of
28:22flambéing the salmon instead of the sauce.
28:24We've all flambéed our beurre blanc
28:26and not the salmon, yes?
28:28I put the alcohol in the wrong pan,
28:30and my heart just sinks,
28:32because I know I just made a crucial mistake
28:34and it cost me this competition.
28:36Listen to me, guys.
28:38I am so frustrated right now, but I don't
28:40really have time to think about it.
28:42I just have to edit and get this dish out.
28:44Pan number three, asparagus in.
28:46We're going to blister those asparagus.
28:48Yes, Chef.
28:50Now, the sauce, once that's reduced down to a syrup,
28:52we add our cream.
28:54This stops the beurre blanc from breaking.
28:56Understood? Yes, Chef.
28:58Now, put four nice little knobs of butter
29:00into that sauce and whisk it in.
29:02Heard? Heard.
29:04Good. Stay with me.
29:06Oh, God. Rebecca just poured the cream
29:08into the salmon.
29:10Listen to me, guys. The cream goes in the beurre blanc.
29:12Oh, not in the fish.
29:14Oh, sheesh. Damn it.
29:16What a crazy mistake.
29:18My fish and that beautiful
29:20crispy skin is destroyed.
29:22Dear Lord.
29:24This is a disaster.
29:26We've got to move now. Let's go.
29:28It's been a freaking mess.
29:30We're going to add a little bit of rosemary vinegar
29:32and go over the asparagus.
29:34Boomers never cook this fast.
29:36We take our time. We're having a little wine.
29:38This is not normal.
29:40Right. Check the salmon.
29:42It should be nice and pink inside.
29:44Getting close. Getting close.
29:46Oh.
29:48Oh, God.
29:50Oh, come on.
29:52Let's go, Michael.
29:54Get your pan on now. Pour your gnocchi.
29:56Yes, Chef.
29:58In.
30:00Grousside down.
30:02Come on. Go, go, go.
30:04You have to be very careful not to burn that gnocchi.
30:06Let's go, Rebecca.
30:08Cook, cook, cook, please.
30:10Turn them over once you've got the color.
30:12Beautiful. Crispy pillows on the outside.
30:14Nice, light, fluffy in the center.
30:16Out onto a tray
30:18and drain.
30:20Right. Recap. Salmon nice and pink.
30:22Asparagus blistered.
30:24Sauce beautifully done.
30:26Now for the garnish.
30:28This is where it gets dangerous because he's moving on
30:30and they're still paying attention to the gnocchi.
30:32These are not quite ready.
30:34Get your leek.
30:36These need to be super thin.
30:38Otherwise, they're never going to get crispy.
30:40Heard? Heard, Chef.
30:42Good. Now, pan on the back.
30:44Crisping up these leeks.
30:46Nice and golden brown.
30:48Come on, come on, come on.
30:50Once you're happy with the crispiness,
30:52straight into the sieve. Look.
30:54Togarashi spice
30:56and then mix it with the seaweed.
30:58Right. Crispy, crispy.
31:00Now for the plating.
31:02First off, get your asparagus
31:04and then your six beautiful
31:06gnocchi. Okay.
31:08Easy. From there, get your truffle
31:10and just grate over the gnocchi
31:12and then a little touch
31:14of parmesan cheese. From there,
31:16sit the salmon nicely on top of the asparagus.
31:18Yes, Chef.
31:20Two nice spoons of sauce in the middle
31:22of the plate. Okay.
31:24The leeks, sit them on top, and there we go.
31:26A beautiful pan-seared salmon
31:28with truffle gnocchi.
31:30Your 30 seconds start now. Let's go, guys.
31:32Come on, Michael. Let's go, guys. Come on.
31:34Let's go. You can do it. Let's go.
31:36Okay, focus.
31:38Oh, come on, come on.
31:4010,
31:429, 8,
31:447, 6, 5,
31:464, 3,
31:482, 1, and
31:50stop. Well done.
31:54I started
31:56flumping my salmon. I did, too.
31:58Oh, my gosh. I did the same exact thing.
32:00So, my sauce doesn't have the per note.
32:02This isn't my best performance.
32:04My gnocchi looks good. My sauce
32:06is held together, but my salmon
32:08is burned.
32:10To go home right before the finale,
32:12I just feel like I'd be letting everybody down.
32:14So, I'm just praying
32:16that somebody maybe made a bigger mistake than me.
32:18Now, Gordon's
32:20dish looks amazing, but the
32:22question is, did you four
32:24meet his standards?
32:26Right. Kamei, please,
32:28bring your dish up.
32:30This was by far the most difficult challenge
32:32so far. This dish has to
32:34be as close to Chef Gordon's
32:36dish as possible, but
32:38to my excitement, they look pretty similar.
32:40So, I'm feeling pretty good right now.
32:42So, visually, you look at these two dishes, and you did a
32:44really good job. I love the shape
32:46of the gnocchi and the salmon, the sauce.
32:48Beautifully done. Thank you.
32:50Shall we?
32:54Kamei,
32:56salmon's seasoned beautifully. The skin is crispy.
32:58Gnocchi just misses that little bit of cheese
33:00and truffle at the end, but what I love here is
33:02the sauce. Yeah, the star is that beurre blanc.
33:04It's redolent with the anise flavor
33:06because of the per note, and I just love the
33:08subtle things like the char on the asparagus.
33:10Thank you. The gnocchi are delicious,
33:12and the beurre blanc is really, like,
33:14fantastic. Thank you, Joe.
33:16Well done. Good job, Kamei.
33:18You rocked it.
33:20Very good.
33:22Next up, Becca.
33:24I'm extremely proud of
33:26myself. I gave this challenge everything I have,
33:28and I know I did the best I could to keep
33:30up with Gordon Ramsay.
33:32So, salmon is slightly cremated
33:34on top. Gnocchi's nicely
33:36colored. A couple of times, you struggled,
33:38but tonight, you did not give up.
33:40I love that. Shall we?
33:44Yeah.
33:48So, salmon's cooked
33:50beautifully inside, but it's got that charcoal
33:52flavor on the outside. Yeah.
33:54The actual beurre blanc is delicious. Thank you.
33:56Yeah, I really enjoy the flavor of the beurre blanc,
33:58and it's really redolent with tons
34:00of fennel, which I really enjoy. Thank you.
34:02The asparagus were spot on,
34:04and the gnocchi could have been lighter and fluffier,
34:06but look, eating this dish all together,
34:08it's pretty good. Thank you.
34:10Thanks, Becca. Good job, Becca.
34:14Pretty good.
34:16Michael, please
34:18bring your dish up. Thank you.
34:20This is the first time in this
34:22competition that I've really messed
34:24up a protein. I'm just really praying
34:26that my other elements on this dish
34:28are strong and enough to get me into
34:30the finale. Okay.
34:32Salmon does look burnt on
34:34top, but the good news is,
34:36I'm looking at the grains of the gnocchi. They're beautifully
34:38pressed into that board, and halfway in,
34:40it looks a little bit out of control.
34:42I poured the flambe into the wrong pan,
34:44and my skin got way too crispy.
34:46Right. Joey?
34:56So sadly, the salmon's overcooked.
34:58The gnocchi are a little bit longer than mine,
35:00and they could do with a little bit more searing underneath
35:02so they're nice, light, fluffy,
35:04but you've bounced back and made a really good sauce.
35:06Yes, chef. Yeah, it's a shame about the skin
35:08of the salmon, but I think for me, the magic
35:10here is in your sauce and your gnocchi.
35:12So when you have that little bite in some of the
35:14interior of the salmon itself,
35:16that's a really magical bite.
35:18Michael, you got caught in that moment with the double
35:20flambe, and it's unfortunate, because
35:22the dish has some redeeming qualities to it.
35:24Thank you, Joe. Thank you.
35:28The flavor's there, right?
35:32Rebecca, please
35:34bring your dish down. Thank you.
35:36I'm feeling relieved because
35:38I'm done with this crazy challenge,
35:40but I'm really concerned about the sauce.
35:42I know it doesn't have the pernod,
35:44so this could be the one
35:46part of my dish that sends me home.
35:48So, gnocchi,
35:50a little bit too thin. Salmon, super crispy.
35:52Sadly, the sauce is broken
35:54because you didn't add enough cream.
35:56And is there any pernod in
35:58the beurre blanc at all? Not at all.
36:08Rebecca,
36:10is there any pernod in the beurre blanc at all?
36:12Not at all. No.
36:14Ooh. Right.
36:16Shall we?
36:28So, Rebecca,
36:30salmon's cooked beautifully. I'm amazed
36:32you got that skin-crispy,
36:34juicy, tender,
36:36and I'm amazed you got that skin-crispy
36:38after being doused in cream. What's missing
36:40is that pernod in that beurre blanc.
36:42Yes. Which is a shame.
36:44I think, for me, the gnocchi are great. They're brown nicely,
36:46but you can't get around the fact that your sauce
36:48is broken. Yeah.
36:50I think the biggest error here is
36:52this is not a sauce. No, no.
36:54This is technically a salad dressing,
36:56and that's a problem.
36:58Thank you, Rebecca.
37:00Salmon's a pain.
37:02Yeah, no, the salmon's cooked well.
37:04All of you, Joe, Aarona,
37:06myself, need a very
37:08important moment. Make your ways around to the front,
37:10please. Thank you. Excuse us.
37:18There was an outstanding dish tonight.
37:20Kamea's got this. Thank you, guys.
37:22Becca. The sauce was incredible,
37:24Rebecca. The cook on Michael's fish
37:26wasn't that great, and then
37:28there was one dish that was not complete.
37:30I torched my salmon.
37:32She made a beautiful sauce.
37:34All in agreement? Yes, chef.
37:40What a night.
37:42Now, three of you are about
37:44to head into the
37:46grand finale, whilst
37:48one of you will be leaving
37:50the MasterChef kitchen. Joe, Aarona,
37:52and myself felt that one home cook
37:54really stood out.
37:56Congratulations goes to
37:58Kamea.
38:00Well done.
38:02Head up
38:04onto the balcony. Thank you.
38:06Top three!
38:08This is the moment
38:10I've been waiting for. It feels
38:12like such a relief.
38:14The next individual joining
38:16Kamea in the grand finale,
38:18congratulations goes to
38:22Becca.
38:24Becca.
38:28Head on up to the balcony.
38:30Good job, Becca.
38:32Congratulations.
38:36Now, Rebecca and
38:38Michael, you both had faults in the dishes
38:40this evening, and this has been a really tough
38:42decision. But
38:44the final individual
38:46heading into the finale,
38:48congratulations
38:50goes to
38:54Michael.
38:56Good job, bud.
38:58Congratulations. Please say goodbye
39:00to Rebecca.
39:02Love you, buddy.
39:04You deserve it.
39:06Well done.
39:08I don't even know how I'm here right now, but
39:10to actually be in the final three
39:12is completely surreal.
39:14Rebecca,
39:16salmon was cooked beautifully.
39:18But unfortunately, your dish
39:20was incomplete, because the sauce
39:22was missing the perno.
39:24But honestly,
39:26I think you were always the one to beat in this
39:28kitchen. You know that. Thank you. I appreciate
39:30that very much. Who thought that
39:32a 63-year-old grandma
39:34would be standing in MasterChef
39:36in the top four?
39:38Thank you so much for everything.
39:40Come and say goodbye, my darling.
39:42Please. I love you, girl.
39:44I love you, too. I love you more.
39:46I am
39:48leaving here so proud, so happy,
39:50so thankful.
39:52You move quick, don't you? They think I'm slow.
39:54They think I'm old. I'm coming for them.
39:56I think I proved to these other generations
39:58that the baby boomers have not
40:00stopped living. Don't mess this up.
40:02Oh, f***!
40:04You and I are alphas, right?
40:06Yes, we are. We'd probably kill each other.
40:08We probably would.
40:10Big shout-out to Rebecca.
40:12Good job. This experience
40:14has really just fulfilled me in a way
40:16that I guess I've been yearning for.
40:18If I never thought in my career, I'd say
40:20I love the plating of a f***ing meatloaf,
40:22but this one looks so good.
40:24Fish is nailed. Clam's delicious.
40:26This tastes like my mother's fish burrito.
40:28This dish is amazing. It's a joy to taste.
40:30You're gonna make me cry.
40:32I'm not leaving sad. I'm leaving happy, guys.
40:34I feel like I've just touched the surface
40:36of what it means to be an excellent cook.
40:38Bye, everybody. Love you.
40:40Love you guys. I'd like to say to all the other
40:42boomers out there, it's never
40:44too late to accomplish your dream.
40:46Bye, darling. Bye-bye, guys.
40:48What a queen. Oh, my gosh.
40:52Well, well, well.
40:54We have our three finalists.
40:56Well done. Come on.
40:58Kamei, Becca, and Michael.
41:00Rest up and get ready
41:02for the culinary fight of your lives.
41:04Good night.
41:06This is wild.
41:08Oh.
41:10Next time, it's the MasterChef Generations
41:12grand finale.
41:14The top three, Michael,
41:16Becca, and Kamei,
41:18go head-to-head to become
41:20America's next MasterChef.
41:22Tonight, once and for all, we'll find out
41:24which generation does have the best
41:26cooks.
41:28Looking great, Mike.
41:30Come on, guys. Oh, gosh.
41:32Okay. Come on, come on.
41:34She's up against it in a major way.
41:36That didn't turn out good.
41:38There's a lot of components to this dish.
41:40The worst thing he could do is rush too much.
41:42It's more rare.
41:44Deep breath, Mike. Deep breath.
41:46Only one cook will win the title, the trophy,
41:48and a quarter of a million dollars.
41:50This shows technical flair beyond belief.
41:52Well bloody done.
41:54I think the magic lies in that soup.
41:56It's so developed.
41:58Everything is excellent. It is quite magical.
42:02America's next MasterChef is...
42:08One potato, two potato.
42:12One potato, two potato.
42:14One potato, two potato.
42:16One potato, two potato.
42:18One potato, two potato.
42:20One potato, two potato.
42:22One potato, two potato.
42:24One potato, two potato.
42:26One potato, two potato.
42:28One potato, two potato.
42:30One potato, two potato.
42:32One potato, two potato.
42:34One potato, two potato.
42:36One potato, two potato.
42:38One potato, two potato.