Previously on "MasterChef,"
- when the home cooks... - Coming around you.
- paired up... - Whoo!
Chicken, chicken, chicken, chicken, chicken.
I said elevate it. That is not elevated.
- Adam and Caitlin... - Wow. Disgusting.
landed in the dreaded pressure test...
- My signature chicken and potato dish. - Wow.
Speed up, guys! This is it!
where a Gordon Ramsay classic...
- What's wrong with it? - It's raw in the middle.
brought Adam's MasterChef dream...
- Bye, Adam! - to an end.
Tonight, on a two-hour "MasterChef"...
- Switch! - Oh, God!
- Go, go! - Boom.
- it's a tag-team challenge... - Speed up, let's go!
Get those taquitos going.
Shred, shred, shred!
...from south of the border.
Get 'em in the fryer. Let's go!
- Come on! - And the top nine...
Does it need a flip? Does it need a flip?
- feel the heat... - Whoo!
- Damn it! - ...like never before.
- ( shrieks ) - Use a fork, use a fork.
Let me do this ( bleep ), all right?
Get it in the pan! You don't have time for that!
Stop sounding stupid!
- Oh, my God! - Wake up!
This is horrible.
- ( cheering ) - Aarón: Welcome, everyone.
Oh, my God, top nine in "MasterChef."
Competition is getting real tight.
All right.
Please, home cooks, head to your stations.
Jason: As a teacher, I always think about other people,
but this is a competition. If I wanna win,
I have to start thinking about me.
Welcome once again to the amazing MasterChef kitchen.
Nine of you stand before us tonight,
but just one of you will win a quarter of a million dollars,
a guaranteed spot on the next MasterChef cruise,
and of course, the MasterChef trophy.
Whoo-hoo!
It's now time for your next mystery box cha.
On the count of three, lift those boxes.
One...
two...
three, lift.
- ( cheering ) - Oh, my gosh.
- Delicious. - Beautiful.
Underneath your mystery boxes
you have an incredible array of amazing ingredients,
and they all revolve around breakfast.
- All right. - Whoo!
You have Greek yogurt, hazelnuts,
raspberries, dried banana chips,
blueberries, blood oranges,
and at the center of it all,
you'll find Nutella, the original hazelnut spread.
Mm-hmm.
Eboni: Back in Chicago,
we eat Nutella on a regular basis,
and I know what flavors match well with it.
I think my kids sent this one for me.
Now, Nutella originated in Italy over 50 years ago.
It has become a brand icon in various countries,
thanks to a constantly growing fan base.
Tonight for your mystery box challenge,
we want to see all of you cook a MasterChef-worthy breakfast starring,
of course, the one-of-a-kind hazelnut spread, Nutella.
- Cool. - But not just any breakfast.
We want to see you take these ingredients,
and create a dish that is reminiscent
of your favorite family breakfast.
You'll have just one hour to complete this dish,
and the winner tonight will get a huge advantage
in the next challenge.
And trust me, you want that advantage.
- Yeah. - Mm-hmm.
- Are we ready? - All: Yes, Chef.
Your 60 minutes...
starts...
...now.
I'm gonna be making Nutella-stuffed doughnut holes today,
with an espresso blood orange sabayon dipping sauce.
As a kid, after a dance recital,
my mom would take me to the doughnut store,
and get a big box of doughnut holes,
so this is kind of an homage to my mom
for being my biggest supporter.
I'm gonna do a Nutella-stuffed waffle
that's gonna be done up with a nice blood orange
cream cheese frosting into the middle,
caramelized bananas, strawberry compote.
The flavors are going to work.
My fiancée and I, we absolutely love sweets like this,
and we cook it quite often.
Trying some new ideas out,
and seeing where I can go with it.
Perfect.
Now, top nine, mystery box challenge featuring Nutella.
We're looking for a beautiful breakfast dish.
- How do you elevate breakfast? - You gotta get creative.
Is it a crepe? Is it a pancake? Is it a waffle?
Where do you go with this in 60 minutes?
Aarón: And think about what Nutella really has.
We're talking about chocolate and hazelnut.
What are the flavors that hazelnut loves?
Citrus. Blood oranges, which is lovely.
Something creamy and rich, like bananas.
I'm looking for color. I want to see some texture somewhere.
I would love to see a baked confection of some kind.
- Yeah, absolutely. - And that for me is gonna really raise an eyebrow.
As an Italian, Nutella was everywhere.
I was always around it. Very familiar with it.
Growing up, it was either fruits, crepes, which my mother loves,
or leftover sushi, so I'm putting the two together,
and I'm making a fruit sushi.
I'm gonna incorporate Nutella with the crepe as sort of the roll.
You're gonna get your perfect Nutella taste.
- Miss Cate. - Hi, Chef.
Talk to me about breakfast.
What were some of those memories growing up in Chicago?
When I thought of Nutella, I thought of Christmastime
when my mom makes cheesecake, and we would just, like,
walk past and steal 'em or hide 'em
and try to eat them for breakfast the next day.
Outstanding. So is that what you're doing?
Yep, I'm gonna make Nutella swirl cheesecake,
Greek yogurt and Nutella whipped cream.
That sounds great. Make your mom proud with those--
- I will. - those cheesecakes.
- Keep going. - Thank you, Chef.
Aarón: Everyone, 30 minutes. Halfway gone.
Gordon: Jason, what are we doing?
I am making a hazelnut Nutella torte
with some candied hazelnut garnishes.
This reminds me of a birthday cake that somebody made for me,
and so it's nostalgic.
Incredible. So you've made the base.
What is it, short crust?
Uh, actually, it's blended hazelnuts
with sugar and egg to get frothy.
I'm gonna layer it with Nutella whipped cream.
- Any acidity in there? - I've made a little bit
of caramel sauce that has Nutella and blood oranges in it.
I'll add some espresso powder,
'cause when I think of morning, I think coffee as well.
- Sure. Good luck. - Thank you, Chef.
I'm gonna turn you up a little bit.
- All right, Miss Eboni. - Hey, Chef.
What are you making tonight?
I'm making Nutella waffles.
I'm gonna do a coconut and orange whipped cream,
then I'm gonna try to make a real quick,
like, raspberry coulis, just to give the plate some color.
I love it. What does breakfast usually look like at home?
Um, breakfast, usually, I'll do something like this.
I'll do waffles for my kids. They eat a lot of Nutella.
Never particularly made Nutella waffles for them,
but I make them other Nutella-type dishes.
- You can do this, mama. - Thank you, Chef.
Channel that family.
Gordon: Guys, we're down to 10 minutes.
This is it. Come on.
- Aarón: Gabriel. - Yes, Chef?
Talk to me about breakfast.
What does that look like at your house?
He likes to go get doughnuts,
so I'm gonna do a doughnut today.
And I'm gonna fill it with the Nutella
that I mixed with a little bit of the Greek yogurt,
to give it a little bit of tang,
and then I'm going to top it with a little blueberry sauce,
- and I got a nice espresso syrup. - Cool.
So you haven't been in the top three
in these mystery boxes yet.
We need to see some confidence out of you, young man, okay?
I think the flavors will deliver.
- Okay, good luck. - Thank you.
Yes, beautiful.
- Yummy. - Gordon: Smells incredible. Come on. Seriously, come on.
- It does, yes. - Get a load of what Cate's doing.
She's making miniature cream cheese cakes
and then a ganache using Nutella.
Christina: Now, Caitlin, she's making doughnut holes
that she's gonna stuff with Nutella.
- Smart. - She's got a sort of
blood orange, espresso, sabayon dipping sauce.
- That sounds incredible. - If she can pull it off,
she's got it in the bag.
Gordon: 90 seconds remaining,
and for one of you, a huge advantage.
Let's go, guys.
Taste everything, and make those plates look incredible.
- Christina: Come on guys. - Let's go! Presentation!
Christina: Move! Let's go!
- Gordon: Ten... - Judges: Nine, eight,
seven, six, five,
four, three, two, one.
- And stop. Hands in the air. - That's it.
- Yay! - Well done!
Christina: Well done, everyone.
Tonight you all had to show us
what kind of nostalgic breakfast
you could create using Nutella.
Now while you worked at your stations,
we had a chance to watch you cook
and taste elements from each of your dishes
as you put them together.
Aarón: The first dish that we would like to taste,
this home cook made a dough,
and used Nutella very creatively inside the dough.
It's this home cook's first time in the top three.
Step forward...
- Gabriel. - Yes!
- Good job, brother! - I am kind of shocked.
I did not think my name was gonna be called.
I feel like the first day when I came into the kitchen.
That enthusiasm, that fire is definitely relit.
I'm finally showing that I'm not just a fluke.
Gabriel, talk to me about your dish.
Yes, Chef. So today I have a play on coffee and doughnuts.
I have a buttermilk doughnut filled with Nutella,
that I mixed with a little bit of Greek yogurt.
It's topped with a blueberry glaze,
toasted hazelnuts, and a little blood orange and lemon zest,
- and an espresso syrup. - Aarón: Wow.
I love the forward thinking of glazing it
so the hazelnuts would adhere to the outside of the doughnut.
- What'd you dip it in? - I dipped it in a blueberry glaze.
I just reduced a little bit of blueberries with some sugar,
some lemon juice, and a little bit of water.
Where has this been hiding?
I don't know, Chef.
Aarón: I love it.
The batter itself is fantastic.
I love the freshness from the blueberry.
And that espresso sauce gives a beautiful bitterness
that really reinforces the flavor of the Nutella.
I'm happy to see you finally show up to this competition.
Keep cooking like that, you're gonna go far.
Thank you, Chef.
Gordon: Gabriel, visually,
one of the most stunning dishes tonight, let's get that right.
Where does this stem from?
It really stems from my dad.
He was the doughnut connoisseur, and still is.
He could tell you the best doughnut shops in any city in Oklahoma.
It's delicious. I think you've done a great job.
You know, it's soft, it's creamy, not dry. What would I change?
I would love to have seen a bit more Nutella in the center,
but I just love the fact that you had the balls to make doughnuts in 60 minutes,
where professional pastry chefs spend six to seven hours.
You may be 19, but you definitely deserve to be in the top nine.
- Thank you, Chef. - Great job.
- Thank you, Chef. - Whoo-hoo! Go, Gabe!
- Good job, Gabriel. - Go, Gabriel.
Thank you, Chefs.
Good job, buddy.
The second dish we'd like to examine a little further,
this dish was put together by a home cook
that used Nutellin more than one application.
Please step forward...
- Jason. - Yes, Jason!
Jason: I put my heart and soul into this dish
It demonstrates baking, sugar work, sauce work.
It's really just a crystallization
of all the ideas that are swimming around in my head.
- Gordon: Wow, come on. - I tried my best.
Talk to me about that cake.
I have for you today a hazelnut torte
with a Nutella-coffee whipped cream icing.
There is a blood orange chip,
and then the sauce is a caramel
with blood orange and Nutella,
a little bit of hazelnut brittle,
and blood orange supremes.
This is one of the most beautiful
dishes I have ever seen in MasterChef history.
- Thank you, Chef. - I mean, it's stained glass.
It's gorgeous. Are you a big baker?
I mean, I just enjoyed the technical aspect of it,
'cause a lot of the Asian cooking that I do,
there's no dairy, there's no flour, no butter elements,
so it's kind of a fun playground for me.
Jason, come on.
I'm wowed.
There's a savory nature to it.
It's not sweet. It's hearty.
I think those fresh supremes of blood orange are really smart,
and that basil is a very nice touch at the end.
It's fresh. The one point of feedback
I'd give you is in that frosting.
Consistency-wise, it's a little thick,
but that's me nitpicking, because what you have brought forward
- is a true masterpiece. - Thank you, Chef.
- Nice job, sir. - Thank you very much. Thank you.
Aarón: Jason, what is in the sauce?
The sauce is blood orange, Nutella, and caramel.
The cake, it's airy and nutty,
and it's just really fun to eat.
The caramel with the nuts? Unbelievable.
And even the little teardrops
of the hazelnut on top is just remarkable.
What I appreciate the most is the blood orange.
It's that beautiful floral citrus
that you just can't get enough of.
- Well done. - Thank you very much, Chef.
Go, Jason!
- Good job, Jason! - Nice job!
Now the third and fifinal dh
we'd like to take a much closer look at.
This talented home cook used Nutella tonight in several ways.
Visually, it's got that wow factor.
Please come down...
- Cate. - Ah-ha!
- Good job, Cate. - Cate: Yes. Like, I've won a mystery box before,
so this is a huge deal to me.
I made this cheesecake that represents my family
and I'm just hoping that the judges
taste the love inside this cheesecake,
and that's enough to get me the win today.
Visually, it's breathtaking.
Describe the dish, please.
It is my mom's cheesecake ala Nutella,
with a Nutella swirl inside.
And then I made a Nutella Greek yogurt whipped cream,
and Nutella ganache.
So why down this route?
Well, you asked for something that is nostalgic,
and I immediately thought of Christmas Eve
when my mom would make, like, 200 cheesecakes
for the elderly and handicapped.
I just saw how she treated other people,
and I think you'll taste that in the cheesecake.
So at the bottom, you've got coconut. What else?
It's toasted coconut, some oats to, actually,
like, absorb the butter.
Respect to Mom, because it's delicious.
It's light, it's creamy. It's incredibly sumptuous.
I'd like to see a touch more Nutella
- at the base of that cheesecake. - Yeah.
However, the ganache is smooth, rich.
Continue cooking like this and you could be in the finale.
- Great job. - Thank you so much, Chef.
And what's that ratio of cream cheese to Greek yogurt
in that filling there? What's the secret?
It's 16 ounces of cream cheese,
and then a half cup of the yogurt.
- Girl, it's good! - Thanks!
It doesn't taste like a cheesecake necessarily for dessert.
That salt is very helpful in the balance of it.
The hazelnut and oat crust, it's sweet, it's nutty.
I love your vision. I love that personal connection.
You made a delicious cheesecake, and I love that crust.
- Very nice job. - Thank you so much, Chef.
Whoo!
They're exciting. I would eat all three of those.
We saw three stunning breakfast dishes using Nutella.
But, sadly, there can only be one winner.
The home cook receiving a major advantage
in the upcoming challenge...
that person is...
The home cook receiving a major advantage
in the upcoming challenge...
that person is...
- Jason. - All right, Jason!
Thank you. Thank you.
The fact that my hazelnut torte has won the mystery box,
it's a validation that I know what I'm doing.
Come on up here, let's go.
Everybody else, please make your way down to the front.
Thank you. Line up, please, let's go.
Spring in the step. Let's go. Excellent.
Christina: Jason, because you won tonight's mystery box challenge,
you are safe from elimination.
Thank you.
You are about to receive a game-changing advantage.
Aarón: That's right, tonight
you will be making a number of decisions
that could send your toughest competition home.
Oh, my goodness.
All of these home cooks right here
are gonna be competing in teams of two.
- Guess who gets to pick those teams? - Maybe me?
That's right, Jason decides
who'll be paired up for tonight's challenge.
But this isn't just any old elimination challenge.
Tonight's challenge separates
the cooks from the chefs.
The most grueling, the most frustrating,
the difficult tag team challenge.
Jason, tell us who you'd like to see go home tonight.
I think my number one competition is Cate.
- Damn. - Gordon: Interesting.
Cate, please, come and step over there.
Thank you, darling.
Now, who are you going to pair with her?
Jason: This home cook has great ideas,
but sometimes they're unpredictable.
That might be a clash with Cate,
so that home cook is Dino.
- Dino, please, join Cate. - Come on, boo.
Cate: I'm a little concerned.
Sometimes Dino can get carried away here and there,
but if I can just keep him in line,
we're gonna be okay.
Jason, who is the next home cook
- that you want to target? - Yachecia.
Yachecia just has such a depth of flavor and emotion when she's cooking.
Out of these five home cooks,
who are you gonna tether next to Yachecia?
This next home cook has miles and miles of personality,
and I think paired with Yachecia,
two loud voices may not sing together in harmony in the kitchen,
so I'm choosing Eboni.
Eboni: I'ma go into this, you know, with a positive mind,
but Yachecia and I both have extra-aggressive sister behavior.
Lord help me, 'cause I'ma need it.
Christina: Now which one of these four home cooks
do you want to target?
Jeff. As he continues in the competition,
he's gonna be more difficult to deal with,
so I'd like to deal with him now.
Interesting. Who are you pairing with Jeff?
This particular home cook has good execution,
however is a little soft-spoken.
I'm hoping that Jeff's kind of roar
will swallow up this person's voice.
Caitlin, I pair you with Jeff.
- Interesting. - All right.
So our final team is Daniel and Gabriel.
There we have it. Please, all of you line up.
Jason, your work is done.
Head on up to the balcony.
- Thank you very much. - A bird's eye view, young man.
Have fun, all!
Right, it's time to show all of you
what you'll be making tonight
to stay in this incredible competition.
Tonight you're gonna be working with some of the brightest
and most flavorful foods in the world.
It's a food that is extremely dear to my heart.
You'll be making a perfect platter
of Mexican food.
- Oh! - ( squealing )
- I can do Mexican. - Ha ha ha!
- Oh, yes! - Aarón: Starting here,
we have some homemade tortilla chips
with the wonderful pico de gallo.
Right next to that, we have a spot prawn ceviche
with avocado and shaved radish.
Over here, lamb shoulder taquitos
garnished with avocado crema,
red snapper tacos, with homemade tortillas and cabbage slaw,
chicken lollipops paired with a peanut mole,
and then to finish, are churros.
They're dusted in cinnamon sugar,
paired with this rich Mexican chocolate sauce.
Now, to spare yourself from elimination,
you're gonna have to perfectly replicate all of this.
Oh, snap!
Now, in a tag team, you're not gonna be cooking
together at the same time.
One of you starts cooking,
and your partner must stand at the end of your station.
When we shout "Switch!", you will trade positions.
Gordon: Please, understand this.
The person starting this incredible challenge
will not be the same person finishing.
So think about your strategy.
You want to come out the gate strong,
but you want to finish even stronger.
Elimination is on the line.
Home cooks, head to your stations.
I'm psyched because I work in Mexican fast food.
It's what I do for a living,
so a lot of these techniques aren't very foreign to me,
and me and Daniel have worked very well together
in the team challenges. So we're gonna come together
and be able to put forth an amazing platter.
Everything you need has been placed on your stations behind you.
You have a selection of incredible Latin ingredients.
Christina: Will the person finishing the challenge
please step to the end of the station?
Gordon: Now, is everybody ready
for their toughest challenge so far?
- All: Yes, Chef! - Your 60 minutes...
starts...
- ...now. Let's go. - Gabriel: Go, go, go!
Caitlin: All right, Jeff, let's do this.
Gabriel: Get our stock out, get our mirepoix out, and start cutting.
Let's go!
Perfect. We'll get the lamb going first.
- Okay. - Fly, Dino, fly.
Eboni: Hurry up. Dice it small.
Quick, quick, quick, quick, quick.
Now, tag team challenge is the most grueling challenge
in the history of this competition.
Aarón, what's the most important things to get done first?
Aarón: First of all, you gotta get that lamb shoulder
quickly marinated and into a pressure cooker.
- Searing the meat first, though. - Yep, exactly.
- Whoo! Can you smell that? - Eboni: Yes, I can smell it.
Number two, get your churro batter done.
Mix, mix, mix. Nice, Dino, nice.
Aarón: That dough, it needs to rest.
- Brother, we gotta move. - I got it, I got it.
Then, French those chicken lollipops.
Good clean on th. Boom, there you go.
- Beautiful. French those bones. - Got it.
And then start to get your ceviche marinating.
You can you get started on that masa for me.
Caitlin: Looking awesome, Jeff.
The last thing that you should address
is all the garnishes and the pico de gallo.
Get in there. There we go.
Don't forget about the chicken, bro.
We gotta start getting that chicken wing going, yeah?
Gordon: The key to success tonight
- is in the communication. - Yep.
The minute there's silence, it's game over.
As soon as you get done, I'm gonna start cutting those vegetables, yeah?
Daniel, you hear me?
- Daniel! - Huh?
Set me up for whatever else you need me to do, brother.
30 seconds to go till our first switch.
I'm going to start on those lollipop wings.
I can't stand there silent. What can I help you out with?
Positive reinforcement and watch my back.
We're gonna start making the tortillas.
We gotta get that going from a priority standpoint.
- I'm all right with that. - Knead that dough, baby.
When I come in, we'll go ahead and set that ganache up.
Move it, baby. You got this.
- Stand by. - Judges: Five, four,
- three, two... - Get ready!
- ...one. Switch! - Go!
- You got it! You got it! - We're switching!
- All right, babes. - ( squeals, laughs )
Come on, come on! Come on, Eboni! Come on!
How do we build those? Talk me through that.
- Uh... - Lift the voice.
What do I need to be doing right now? Talk to me.
The team I'm most worried about is Daniel and Gabriel.
Christina: Daniel is completely lost.
- He's just quiet. - All right, just keep going.
You know, Daniel, he looks like he's
inside of his own head lollygagging.
Daniel, Daniel. Focus on us. Focus on us.
Yeah, keep going. Keep going. The next thing--
Hey, what do I need to do right now?
And it's infuriating,
because I'm realizing that our team
is definitely falling way, way behind.
Taking the lead. Lead me! Let's go!
Daniel: You got the churros going.
Just keep cleaning up those wings.
Right. So why are we cooking the churros now?
We just want to get them out of the way.
- We don't want them to-- - What happens to a churro
when it's cooked with 48 minutes to go?
Young man,ou work in a fast food Mexican restaurant.
- What happens to them? - I don't work with churros, Chef.
- Gordon: They go dry! - Yes, Chef.
So we've got no chicken cooked, no lamb cooked.
Have we made the taco paste? The tortilla shell?
No, Chef, I'm doing that next.
After this, I'm doing that next, Chef.
Hold on a minute. So we're cooking churros,
- and we haven't made the taco shells? - No, Chef.
So why are we cooking them then?
Because we messed up, Chef!
Come on, guys! What's going on with you two?
- We'll adjust, Chef. - Wake up, then!
Look at me, both. So we're cooking churros
- and we haven't made the taco shells? - No, Chef.
So why are we cooking them, then?
Because we messed up, Chef.
Come on, guys. What's going on with you two?
- We'll adjust, Chef. - Wake up, then!
- Both: Yes, Chef! - Man!
- It's all right. - Daniel, he's not talking, he's not being vocal.
- What do you want to do with these churros now? - Pull them out for now.
I don't want to hear one silent moment out of you, Daniel!
Okay. I kind of screwed you up there. That was my fault.
A switch just flips in my mind, and it says,
"You have to light the fire under him or you're done."
And I'm not gonna be the one going home.
- Let's go! - All right, get started on that pate a choux.
Gordon: We've got two minutes to go until your next switch.
- Come on, guys,et's go! - You've got to be very careful.
- Don't cut yourself. - I will not cut myself.
They're very small tacos. Smaller than that.
- I don't think it's gonna be enough. - Not too big.
I don't think Eboni's very good at taking direction.
Here's a big worry-- Eboni and Yachecia,
they're two strong individuals.
I don't know if they'll come together as a team.
- That's enough! - Oh! ( bleep )
- Careful! - That could be a disaster.
Gordon: Thirty seconds before we switch!
- Mole and chicken are next. - Got it!
Dino: Cate, what am I working on when I get back?
Focus on the flautas, the chicken.
Pate a choux is almost done. I'm gonna throw it in the mixer in here shortly.
- Yep! - Let's go, guys.
Judges: Five, four, three,
two, one, switch!
- Come on, brother, come on. - I got you. I got you.
- Come on, come on. - Meat's good to go.
- All right. - Come on, man.
- I'm moving, I'm moving. - Whoo! Awesome, Jeff.
Drop the eggs, it's cool.
It should be good now. Add it.
- Wait for the-- huh? - Cutting the tomato, baby.
Needs to be super finely sliced.
- I know how to small dice. - Go, go, go.
Christina: I'm worried about Cate and Dino.
Cate is so controlling of Dino.
That's enough tomato. We have so much to do.
I know, but I gotta get it perfect.
But Dino can't take direction.
- Is it cooked? - Not yet.
Caitlin: I almost wonder if we should
get the chips done and out of the way.
Jeff: No, that's gonna take literally nothing.
I make tortilla chips all the time.
- Are you sure? - We don't need that right now.
- Look at how controlling Jeff is. - Um...
Yeah, but Caitlin's allowing it to happen, guys.
- I'm sorry. - Whoo!
- Is that us burning? - We ain't burning. We good.
- Oh! - 30 seconds till your next switch!
What are you thinking? What am I doing after this?
I think you should start on the chicken wings after this.
How do you feel about deveining the prawns
and getting those ready for me?
Caitlin: I'm unfamiliar with prawns.
How do you feel about getting tortillas pressed then?
- Um, I can fry the churros. - Let's do it, then.
Move the tortilla. Throw the old one away.
Jeez, Cate, let me do this ( bleep ), all right?
- Get ready! - Three, two, one, switch.
- Gordon: Let's go! - Go, go!
You got this.
- Get the onions going. - For the pico de gallo?
- ( Bleep ). I can do this part. - Damn, we so behind.
- We gotta make the crema. - You gonna have to make that.
I got it. I'm just going down the checklist.
- Don't get frustrated, Eboni. - Gordon: Right.
- How long for the lamb? - Cate: Three minutes.
- You've got the taco shells underway? - Yep.
- Are you in control? - She knows what she's doing,
so I really just have to encourage her.
Somebody is going home. Make sure it's not you.
So you need to step up and make sure you're over every little thing she does,
so you make these decisions together.
- Definitely, Chef. - This is crucial.
Standing here is crucial. Let's go.
- Check the meat. You're doing good. - Yep.
If you can get that cucumber chopped up for me--
- the crema, the fish, and the, uh, slaw. - Oh, my gosh.
- This is too much. - 15 seconds to switch!
What am I doing when I get back in there?
- Start filling the taquitos. - Okay.
- Get the tortillas going. - Three, two, one, switch!
- Okay, let's go. - Boom.
- Come on, come on. - I got you.
It's good. Those are good.
Gordon: 20 minutes remaining.
Keep Frenching, keep Frenching. Make sure it's clean.
- That bone needs to be clean. - Yep!
All right, Caitlin, what else do you have left to do?
We have to make the fish for the fish tacos.
We have to fry up our tortilla chips.
Right, you've gotta make sure you tell your partner
what the next steps are. Communicate, okay?
- Yes, Chef. - Good luck.
- Thank you, Chef. - You tell me what I'm gonna have to do next.
What do you think? What do you think? Tell me, tell me, tell me.
For-- wait, what? I'll let it be your call.
- You need to do your-- the shells! - Ceviche!
No, skip the ceviche. We gotta catch up.
I gotta finish the ceviche, though.
Leave that ceviche alone. That can wait till last.
- Do the shells. - Eboni, how are you guys working as a team?
Because Jason put you guys together thinking you were gonna completely clash.
Actually, we're butting heads.
She want to keep on going back to the ceviche,
though I'm telling her no.
Whatever she doesn't get done right now is on your shoulders.
- Exactly, Chef. - Keep talking. I want to hear your voice. Let's go!
All right, so do the shells and then come back to the ceviche, okay?
- Everything's on. - ( sighs )
Gabriel: Get 'em double toothpicked, get 'em in the fryer.
Let's not go home! Come on!
Gabriel has stepped up and is now controlling Daniel.
Christina: He is guiding Daniel,
and Daniel knows how to take direction.
Roll it super tight. Perfect, Dino.
Let's get that avocado crema going now, D.
Okay.
Now, Cate is so vocal and Dino's moving fast.
Throw it in the thing! Throw it in the thing! Good.
- And those two are working in tandem brilliantly. - Nice, Dino!
Gordon: 30 seconds to go for your last switch!
I think they need to go back in!
- But it's gotta go in the sugar! - You can't do that!
- How long we want 'em? - About like that, man. Let's go!
Maybe don't press it so hard.
We don't need that. I will pay for that, I swear.
- Keep going, keep going. - Caitlin: Get those aromatics in.
You need to season that again for the vegetables.
I am going to. I know what we have to do.
We got to get this salsa made.
- What sauce? - The salsa.
- Ugh! - Gordon: This is it.
Judges: Three, two, one, switch!
- Let's go! - All right, go, go!
Daggone it! ( bleep )
This is your last chance to make a difference to your team.
Fish is right there in the sink. Watch out for it, all right?
- Thanks, man. - Does it need a flip? Does it need a flip?
The last five minutes is all assembly.
What are we missing? Are we missing anything?
Put those beautiful churros on the plate.
- Yeah, they not done. - They're done.
They don't got the sugar coating.
I know, but we gotta get the taquitos rolled up.
- Taquitos gotta roll, mama. - How long?
Big trouble right now, obviously, is Eboni and Yachecia.
They are nowhere near on the same page.
I don't know if they're gonna make it.
Jeff: Give it a nice little stir until they're chocolate.
We need another tortilla there.
- Get the churros fried. - Jeff, I can only think one step ahead.
Caitlin and Jeff are still making tortillas.
Gordon: Oh, my Lord. Unbelievable.
Three minutes to go!
- Plate! - Take the chicken out and go ahead and plate it!
It ain't even gotta be pretty. Let's go.
Chicken in the sauce. Get some of that sauce in there, too.
- I got you. - Daniel: Ceviche! Plate it!
- I'm plating. - Good!
- Gotta work fast. - Thin slices, thin slices! That's enough, that's enough.
- Come on, Eboni! - I don't know how these shells gonna work.
Get 'em in there. Serve what we got. That's it!
One minute to go!
Christina: Put the food on the plate!
No, no, you got a little bit of season to it.
Jeff, we gotta prioritize here, buddy.
- Take the toothpicks out! Take the toothpicks out! - I will.
- Ooh, Cate! - Dino: Smash the nuts, baby. Smash the nuts.
Talk to me. Look for my tortillas.
- Gabriel, come on! - Come on!
- Crema on the taquitos! - Oh, damn it!
Get the rolls out!
- Guys, we have got to move. - We're doing great, Dan!
- Christina: Let's go! - Judges: Ten,
- Come on! - nine...
- Finish strong. Finish strong with it! - eight...
- Beautiful! Way to go, Gabe! - seven, six...
- That goes on top. - five, four...
- Come on, come on, come on. - three...
- Let's go, let's go! - two....
- one, stop! - Hands up!
- Hands in the air! - Good job.
Whoo!
Time is up. Your tag team challenge is over.
Pretty intense out there.
Now it's time to taste your Mexican platters.
Please come up, Cate and Dino.
- I got it. Yeah. - Really?
I think in a tag team challenge,
the most important thing is communication,
And Dino and I, we just worked together,
and we communicated, and we produced a beautiful Mexican platter.
Aarón: How did you guys feel it went, those 60 minutes?
There was a lot to do and we were not perfect,
but we worked really well with each other.
- We communicated the whole entire time. - Mm-hmm.
Well, first of all,
you did achieve a great tortilla.
You browned it beautifully and it's not breaking.
- Who did what? - Dino did the tortilla shells
and I did the fish tacos, the filling.
The fish is cooked right. It's well-seasoned.
This just needs some lime juice,
something to kind of bring it together,
- but the tortilla's delicious. - Thank you.
The lamb taquito-- who made these?
We tag-teamed the lamb and Dino did the flautas.
The construction of it, they're kind of broken up,
but the actual meat is really well-flavored.
And then these drumettes, how did you guys cook those?
We seasoned 'em, fried 'em,
and then braised 'em in the mole.
The chicken mole pops, spot on. I mean, textbook.
The ceviche...
it's so well-balanced.
It's vibrant, it's fresh.
Both: Thank you.
Churros, the batter is airy
and it's just cooked to perfection.
And then over here, you have the pico de gallo.
That needs salt, but the acid's there.
Look, this was not easy. Really great work, guys.
You made Mexico proud.
- Nice job, baby. - Thank you.
Thank you!
Dino: I'm on Cloud 10 right now.
Jason made a huge mistake.
He thought he was setting up a failed group,
but we killed it.
I'm so proud of my team.
Jeff and Caitlin, please make your way down here.
- Got it? - Got it.
I took a leading role
with this entire tag team challenge
because Caitlin didn't bring a lot to the table.
We might not have gotten the small details,
but at least we got everything on the plate.
Jeff and Caitlin, you had the three best pair of eyes on both of you tonight,
and we were frustrated with the fact that Jeff was overbearing.
And you, Caitlin, you weren't in this game tonight
and it was controlled all by Jeff.
I felt like Jeff was talking me through things
that were four or five steps down the road,
and that just made it harder for me to focus on the task at hand.
How would you rate this platter out of 10?
- A three or a four. - Jeff: I beg to differ.
I would have actually gone a little bit higher.
I would've gone a seven because everything is there.
Because everything is there,
it doesn't mean that this is on a seven.
Come on, guys. I am not gonna accept that.
- Okay. - Nowhere near it.
( bleep ) Let's go to the churros.
Seven, it's not. Let's get that right.
- Who put them in the fryer? - I did, Chef.
If I stick all four together, I may get one decent churro.
Who shredded the lamb?
- Caitlin: I did, Chef. - It's like the lowest form of dog food.
It's just chunks.
I was working as fast as I can
to shred it with two forks and...
( spits )
Shocking.
- Who cooked the chicken? - I did.
And how long was that cooked for?
Five minutes into the fryer.
My gran's flip flops have more ( bleep ) texture.
- Ceviche, who did that? - I did.
- The actual flavor is delicious. - Thank you.
Unfortunately, the tray is a disaster.
Chicken's overcooked, churros are embarrassing.
What can I salvage? I love the china that you served the ceviche on.
Thank you.
I am just kicking myself
for letting Jeff take control of our dish.
I know I'm a better cook than that,
so I'm hoping the judges can see
it's not representative of how much I've learned
and how far I've come.
Next up, please, Daniel and Gabriel.
Here we go.
Me and Gabriel, we had some mistakes at the beginning,
but we both found our stride,
and just hoping we did enough to be safe from elimination.
Daniel, Gabriel, what was your team dynamic like?
We got off to a patchy start,
but I feel like we bounced back,
we really started communicating,
and we started working as, you know, one cook.
This platter is a testament to that.
It's a good-looking platter, guys.
- Thank you. - Thank you, Chef.
Let's talk first about these taquitos. Who did what?
I got the meat in, he started the shred.
We both had a hand in different stages of the process.
That lamb's delicious. It's tender.
- Could've had a bit more of an even fry there. - Mm-hmm.
Let's talk about this chicken.
That was a joint effort.
Danny started the Frenching on the leg, and I finished it.
- It's tasty. - Both: Thank you, Chef.
Fish tacos-- who made the tortillas?
That would be Gabe, and I cooked the fish.
The tortillas are beautiful. They're not split underneath.
You can tell they're perfectly sized. Very thoughtful.
- It's flavorful. - Both: Thank you, Chef.
- Who made the ceviche? - Gabriel: That was a joint effort.
Great seasoning, tender, fresh pieces of that spot prawn.
I'm impressed with that ceviche. Chips not as great.
We've got some different colors.
This salsa...
It's well-seasoned. It's got heat.
It's got freshness. It's got that brightness.
And then let's look at these churros.
Great. Beautiful pa a choux batter.
You can see those beautiful eggy air holes in there.
I was impressed with the way that you guys worked together.
It's the best-looking platter out there tonight.
- Really nice job. - Both: Thank you, Chef.
Cate: Nice job, you guys.
Good job, man. You definitely stepped up.
Yachecia and Eboni, please.
- Careful. - Yachecia and I on a team together was difficult.
And, to me, she was no help.
I had to get the whole platter done
in the last five minutes.
And now we got the worst platter.
I could throw this on the floor right now,
walk up there bare-handed, and be content.
It's better than serving them dog crap.
Okay, truthfully...
what a mess.
- What happened, Yachecia? - I'm not really sure.
I think multi-tasking was a big issue,
but I thought we were communicating.
Honestly, this plate really look like this
because when it came down to the last five minutes,
I had to do half the tray by myself.
Absolutely not.
I braised the lamb. I Frenched the chicken and cooked it.
- You didn't cook the chicken. - I started the pate a choux--
I did cook the chicken.
And the pate a choux? I started it for her.
No, I started the pate a choux. I started it and we tagged it.
It was back and forth, but she like the new Jeff.
Oh, wow.
She not gonna admit her mistakes because she cooks so great.
I don't have a problem admitting my mistakes.
I'm just telling the truth. What's on the plate.
I'm telling the truth. I think we did it together.
She not gonna admit her mistakes because she cooks so great.
I don't have a problem admitting my mistakes.
I'm just telling the truth. What's on the plate.
I'm telling the truth. I think we did it together.
And I don't think that I didn't do my part. I did my part.
Honestly, I'd never seen two individuals
so distant from each other.
There was no synergy, no harmony,
but more importantly, you ignored each other.
It was like two individuals that wouldn't set their egos aside
to get each other over the line.
And then this.
Look at that.
I don't know what to say.
- And what is this? - Eboni: No chips and salsa.
Is it a magic trick?
Shake the bag upside down, I'm sure there's gonna be a white rabbit.
And what is that?
I mean, seriously, I've seen more appetizing diapers.
I'm sure.
Would you just do me a little favor?
Say a prayer before I tuck into this ( bleep )?
Because I have to taste this now.
( spits )
Thank you for my sick bag.
Ugh, disgusting.
What's the positives?
The chicken, it looks appetizing.
And the churros actually taste quite nice.
I see what you've both done in this competition,
and you've had moments of brilliance.
But tonight, you didn't listen to each other,
and I think Jason has just hit a direct hit
with both of you with one foot out the door.
Good work, Jason.
I really feel bad that we did not work as well together as we should have.
I think we allowed the pressure to get the best of us.
Please, everyone, come down to the front.
Jason: At this point in the game, with nine of us left,
it's every man for himself.
So I'm hoping to get rid of one of my strongest competitors.
That was a very difficult challenge.
One of you will be going home tonight,
but one team put together a platter
that I would be honored to put on any one of my restaurant menus.
And that would be...
Cate and Dino.
Nice job, baby.
- Head up to the balcony. - Thank you.
Congratulations, guys. Nice job.
Best team of the night, baby. Ow, yes!
For me and Cate, this was definitely no fiesta,
but we finished strong.
There's another pair also safe from elimination.
Congratulations, Daniel and Gabriel.
- Both: Thank you, Chef. - Head up to the balcony.
Thank you.
Right now, I feel like I'm taller than Gabriel.
I'm proud of what we did. We both found our stride,
and you don't fall into the top eight.
You earn the top eight, and that's what we did today.
Gordon: Jeff, Caitlin, Eboni, Yachecia,
both platters were substandard,
both teams were fragmented.
However, there was one team that managed to salvage
two items on that platter.
The team that is safe...
Eboni, Yachecia,
head on up to the balcony.
Oh, my goodness.
I cannot believe I'm on this balcony.
I was prepared to go home.
But I'm still here,
so I'm gonna go ahead and work it out.
I've been struggling my whole life, baby.
Can't one person and one dish bring me down. Not today.
Jeff and Caitlin, this is really tough.
Uh, that was a difficult task,
but both of you put in a weak performance tonight.
There's no cohesive team spirit across that platter.
Jeff, you were overbearing.
And, Caitlin, it's almost like you were prepared
to take a back seat and be guided by Jeff,
and that voice disappeared.
The individual that we're sending home...
Caitlin...
your time is done.
Please say goodbye to Jeff.
Good job.
- Be strong. - Okay.
Oh, Caitlin, how do you feel?
After having learned so much
and had so many ups and downs,
I really was gaining confidence in myself.
I want to thank the three of you personally
for believing in me as much as you have,
- so thank you for that. - Come say goodbye.
Cate: You're amazing, Caitlin!
- Thank you, Gordon. - Caitlin, you're great. Keep cooking, huh?
- Girl, we believe in you. - Thank you for all the feedback.
Thank you.
- Love you, Caitlin. - I love you guys.
Good luck, everyone.
Caitlin: I'm definitely disappointed,
but I think the judges made the right decision
because tonight I can see
why they didn't think my voice came through.
But I can't be sad that I was only a part of the top nine.
Like, the top nine? That's amazing.
I'm so thankful for this experience,
for putting me in a position to learn and grow.
- Thank you, guys. - Keep cooking.
I consider this competition, for me, a success.
- Announcer : Coming up... - ( all cheering )
Is Christina driving?
- the top eight... - Welcome to Big Bear Lake.
go back to basics.
This is the great outdoors, so your kitchen...
- Ugh. - ...is a campground.
But in this fish out of water team challenge...
This is so hard to cook on here.
whose dish will be the catch of the day...
Yachecia: That's beautiful.
and whose MasterChef dreams...
- Gordon: Potato salad? - will sink...
- Stop. Who's idea was that? - to the bottom?
We're not in a picnic. Absolute rubbish.
Sync: Ajvngou www.addic7ed.com