This season on "MasterChef," everything has changed.
Because this season, the judges do battle.
Every home cook we bring here into the MasterChef kitchen...
Is competing for a MasterChef white apron.
Each of us have just eight aprons.
Just eight chances to find America's next MasterChef.
If a judge chooses a home cook to wear one of our aprons...
We become their mentor.
Gordon: Previously...
Game on, boys.
...our search for the next MasterChef began.
One of us is going to become your mentor.
- ( Exhales ) - Who's it gonna be?
Gordon: 15 home cooks impressed us
with their culinary skills...
- Great job. - ...Earning a coveted white apron.
- I got an apron from Gordon! - ( cheering )
Tonight...
only nine aprons remain...
- This is gonna be tough. - Whoo-hoo!
- ...as the last home cooks... - Come on!
...scramble for a place in the competition.
( Exhales ) That is one of the best things
I've ever tasted in this kitchen.
- Gordon: And... - ( exhales )
- What? - Joe: What is he doing?
- Gordon: We battle it out. - ( exhales )
Joe: There is a massive decision to be made.
Choose wisely.
...to find America's next...
The final apron goes to...
...MasterChef.
Right, let's see what we've got.
- Joe, how many aprons you got left? - I've got two aprons left.
- Two. Aarón? - I think I have four aprons left.
I've got three. One of us is gonna find America's next MasterChef.
- That's right. - Let the battle begin.
( Cheers, applause )
Announcer: First up are two talented home cooks
who hope to win a white apron...
I'm coming out with an apron, for sure.
...by putting their own twist
on their family's fried chicken recipes.
You've had my dad's tandoori chicken.
It's kind of unreal, you know it is.
My name is Farhan, I'm 25 years old,
I live in Chicago, Illinois, and I'm a third-year dental student.
My dad has owned a series of restaurants,
and that's really where my love of cooking came from.
Whoo-pah. This is my spice cabinet.
I love to combine American dishes
and change things up by using Indian flavors,
and I think that's what's really gonna set me apart.
My name is Gerron. I'm 25 years old.
I'm from Louisville, Kentucky, and I'm an English teacher.
Out of seven siblings, I'm the first person in my family
to go to a four-year college and graduate.
Growing up in a rough neighborhood,
cooking, for me, was a way out,
and that's exactly the opportunity
that I want to provide for my students.
( Cheers, applause )
- Let's get that chicken, bro! - Yeah!
Farhan: "MasterChef" is gonna give me the platform
to show America what Indian food is all about.
- Welcome, guys. - Gerron: Oh, my goodness.
Indian could really be the next Tex Mex.
All that needs to happen is it needs to be packaged in the perfect way,
and I'm the person to do that.
Both of you, welcome to the MasterChef kitchen.
- Thank you. - Aarón: Now, to take a place
in the "MasterChef" competition,
you only have to impress one of us.
And if you have what it takes to get more than one offer,
then it's up to you to choose who you want to be your mentor.
And if you're smart, you'll pick me.
( Both laugh )
So, it looks like we have a fried chicken cook-off comin' our way.
- Fried chicken challenge. - Yes, we do. Yep.
You have 45 minutes on the clock.
Time starts... now.
- Let's go, Farhan, let's turn it up. - Let's do it, baby.
Making that Mumbai marinade. What about you, brother?
I hear you. I'm over here making my brine
for my Nashville chicken. We gon' turn it up.
You know, it's funny. There's a lot of camaraderie
between both of them. They're nice, likeable guys.
But here's the deal. I need a home cook
with killer instincts, creativity, heart, and want to take risks.
My aprons are going to people
who already have great palates,
abundant food knowledge,
and real technique in the kitchen.
Entirely different from me, let me tell you.
I'm looking for students.
As long as they're willing to learn,
I'm willing to teach them everything they need
to become America's next MasterChef.
- Farhan? - Yes, sir?
- What's in there? - This is actually my dad's secret tandoori chicken blend.
- Wow. - Yeah.
I adapted it to be buttermilk instead of yogurt,
and it's my mom's cilantro coconut chutney.
And we're gonna fry that up on a buttermilk biscuit.
So it's my family's story, coming to America, on a plate.
Your story sounds extremely similar to mine.
- I'd love to hear it. - Trust me, Aarón.
I've been watching you on TV since I've been a little boy,
- so this is a dream come true for me. - I appreciate it.
- Good luck. - Thank you.
Gentlemen, 25 minutes remaining.
- Yes, Chef. - Thank you, Chef.
Gordon: Gerron, give us an insight into what you're making.
Yes, Chef, I'm making a Nashville hot chicken
with a vinaigrette-based slaw
and also a sweet heat sauce.
It's my mother's recipe,
and so the way we traditionally do it
is a paper bag, and you season the flour
to give you that Nashville smoky, sweet, and spicy.
Gentlemen, 10 minutes left,
the last 10 minutes you have to finish your dishes.
The spices in this kitchen are intoxicating.
It smells awesome.
I've had fried chicken a thousand times,
but Farhan's tandoori chicken sounds amazing.
Just over 90 seconds to go.
Farhan's got his biscuits out.
- That's a good biscuit. - 60 seconds.
There's a lot on the line tonight.
Gerron, you got this, brother.
- Got this, dawg. You got it. - Ten, nine, eight...
Chefs: Seven, six, five,
four, three, two, one.
And stop. Hands in the air. Well done.
- Good job. - ( chefs clapping )
Gentlemen, bring your dishes down to the front, please.
Let's go.
Aarón: Let's taste.
So, Farhan, tell me what's in that dish.
Farhan: What we have here is my dad's tandoori chicken recipe
on a black pepper buttermilk biscuit
with my mom's cilantro chutney
and a tamarind honey butter.
What should it look like inside?
So, the chicken should be nice and moist and juicy.
Hopefully, you should see a nice glisten.
( Exhales )
That is one of the best things I've ever tasted in this kitchen.
The texture from the coconut,
it works beautifully
with the floral nature of the cilantro.
That chicken is moist,
and none of the spices are competing with one another.
Thank you, Chef.
Uh, I love it. It's so nice to see
that Indian culture blending into the American.
You've nailed it. Great job.
Thank you, sir.
Ooh, that was a nice bite right there.
Good dish. Let me think about it.
Gerron.
Young man, describe the dish, please.
Gerron: This is a Nashville hot chicken
with green cabbage and a red cabbage slaw
made with a vinaigrette and a sweet heat sauce.
Love the spice.
- Thank you. - It's got that heat, sweet.
- And the fire. - Thank you, Chef.
I just love to have seen a little bit more finesse on plating it.
- Yes, Chef. - But, yeah, your mum taught you well.
She did. Thank you, Chef.
Thank you.
Good amount of heat. Extremely well seasoned.
If I had to change one thing,
don't be afraid of putting that slaw on the bottom of that bread.
'Cause that slaw is good.
Thank you, Chef.
Do you feel you have to spice to others' taste or to your own taste?
So, for me, Chef, I spice to others' taste.
But when you eat a Nashville hot piece of chicken,
you expect it to be hot, Chef.
- It's good. - Thank you, Chef.
But his dish is good, too.
I want someone who really wants it.
I'm hungry.
Gordon: Remember, we started out with eight aprons each,
so we must be absolutely certain on who we choose.
You both could leave here tonight with an apron,
or you may both end up empty-handed.
Aarón: All three of us might offer you an apron.
If that happens, it's down to you guys
to decide who you want to mentor you throughout this whole competition.
With that said, Joe, two phenomenal performances.
Any of them good enough to give an apron?
Gordon: Wow.
( Exhales )
I like both of you.
But today I'd like to offer it...
...to Gerron.
Yes.
What I like about you is you have the hunger.
Thank you, Chef.
Over to you, Aarón.
I'm gonna offer this apron to...
...you, Farhan.
Don't let me down.
( Indistinct conversation )
Home cooks, it's not over. Someone else might offer you an apron.
( Breathes deeply )
Oh-ho.
There are gonna be some decisions to be made.
Aarón: I'm telling you.
- ( Exhales ) - ( exhales )
Two strong dishes.
( Exhales )
But there's something in this individual
that I think can go far.
Two strong dishes.
( Exhales )
But there's something in this individual
that I think can go far.
Whoa.
So, there is a massive decision to be made here.
- Oh, man. - In a moment.
Gerron, you have got my seventh apron.
Now, put that apron on, and let's see that smile,
because you've got yourself the greatest mentor in the history of "MasterChef."
Team Joe.
Now, my friend, Farhan, big decision.
What I'm most excited about you, Farhan,
is you understand how important food is
to tell your story and how much you want to make your parents proud.
Farhan, your family, your history, that's very important.
You've got a great foundation, but you've got a long way to go,
and I can turn you, young man, into America's next MasterChef.
( Sighs )
Just reach out and put your hand
on the apron of the chef
that you decide will be your mentor.
( Sighs ) Man.
- Sorry, Gordon. No hard feelings. - Whoo!
So, what do you think, Chef?
Well, first of all, I'm delighted.
It was a tough decision.
Both of you put a great foot forward,
and you're gonna get someone that's gonna be with you
- every step of the way. - Gordon: Well done, you two.
But you've got the worst two mentors you could've picked.
( laughs )
- Good night. - Oh, yeah!
- Yes! - Let's do this, boy.
- Yes, baby. - Well done.
I can't believe I said no to Gordon, man.
I know. Oh, my gosh.
Oh, yes.
( Cheers, applause )
Yeah! Yeah!
- We did it. - We did it, bro!
Both: We did it!
I'm so proud and happy for you. Who did you get?
- Aarón! - ( screams )
Aarón and I just had an instant connection.
We both bonded over the immigrant story.
He's done for Mexican food
is what I want to do for Indian food,
and for me this is a dream come true.
- I love you so much. - I love you, too.
- I'm so proud of you. - Thank you, baby.
You did it.
Today is the best day of my life.
I'm on cloud nine. I'm speechless.
Nothing can take me down right now.
Man. That dish is good.
Aarón: He's just getting started.
I got the next MasterChef right there
- with me along this ride. - Yeah?
I have a two-seat car, buddy,
and he's riding right next to me, all right? Into the sunset.
Tye: Thank you guys. I'm ready.
You got me ready.
Announcer: Up next, three home cooks
who put their twist on Gordon Ramsay classics.
I have a lot to live up to. I can't fail.
Go hard or go home.
I'm Tye, I'm 42 years old, I'm from Laurel, Maryland,
and I'm an assistant professor.
This is a slam dunk, right?
I'm 6'3", and for nine years
I lived and breathed basketball.
That was my life.
Ooh, ready?
Basketball's taken me all across the country
and internationally as well,
which has given me the opportunity
to taste foods I never would've imagined.
Cooking is a way for me to bond with my family.
- Going all the way. Thank you. - You're gonna, Mom.
I'm ready to give it my all, and I want that apron.
Whip these people in-- into shape.
- Yep, I'm gonna do it. - Like the kids, there we go.
- We got it. - I'm Alecia, I'm 30 years old,
I'm from Grand Rapids, Michigan,
- and I'm a day care owner. - Come on in.
I take care of all two-year-olds,
so my life is crazy.
And this, my friends, is where all the magic happens.
I cook for my kids, I cook for my daycare kids, I cook for my husband,
and my style of food is comfort food,
so it'll warm your soul.
My food is like a big ol' hug.
- I love you. - That's right, man.
Getting to cook for Gordon Ramsay,
I can't tell you how excited I am.
( Cheers, applause )
My name's Darrick, I'm 34 years old,
and I'm an aviation systems engineer
from Peoria, Arizona.
( Cheering )
I'm a self-taught cook, but I've actually been
to quite a few of Gordon Ramsay's restaurants
and been so inspired by the dishes that he made
that I've turned it into this amazing love for cooking.
- Good to see all three of you. - Thank you, Chef.
I'm gonna prove myself in the MasterChef kitchen
to everybody in America,
especially Gordon Ramsay.
Right, welcome.
Now, three home cooks,
each doing a Gordon Ramsay signature dish
- in the MasterChef kitchen. - Wow.
You three are either brave, foolish,
or both, probably.
( laughs )
Gordon has just three aprons left.
If you get an apron from Gordon tonight, it'll be a miracle.
Joe: Three home cooks, each doing
a Gordon Ramsay signature dish
- in the MasterChef kitchen. - Wow.
You three are either brave, foolish,
or both, probably.
( laughs )
Gordon has just three aprons left.
If you get an apron from Gordon tonight, it'll be a miracle.
Now, listen carefully.
We started out with eight aprons each,
so, for the first time, our reputation is on the line,
so we take these decisions so seriously.
Now, to win an apron and a place in "MasterChef,"
your food, this year, has to convince at least one of us
that you are worthy of that incredible apron.
If more than one of us offer you an apron,
then you get to choose your mentor across this competition.
Joe: Are you three home cooks ready?
- Yes, Chef. - Absolutely,
Born ready.
Your 45 minutes starts...
now.
So, three home cooks walk into this kitchen
with the bravado of replicating
three of your signature dishes, Gordon,
but they're gonna interpret your dishes with their own flair.
I mean, I've never seen anything like this before, ever.
It does make me slightly anxious
because these guys tonight are doing it on their own,
and in 45 minutes.
I mean, it is a tall order.
Alecia: How we feelin', guys? Feelin' good?
- Heck, yeah. - You ready for this?
Ready.
We're 10 minutes in. 35 minutes remaining.
- How's it going? - Doing all right. Little behind.
- Let's get it. - Okay, Alecia, tell us, what is your dish?
Today I'm making my fish and chips. It's called Oh, My Cod,
with a lemon aioli dipping sauce
and also a tartar sauce as well.
That's very dangerous, the batter, the fries.
- Why fish and chips? - My husband can eat anything
that's fried, smothered, and covered.
I met him and he was way too skinny
and I fattened him up 40 pounds.
- 40 pounds on your husband? - 40 pounds, yes.
( laughs )
Let's go, guys.
Darrick, what is your dish?
A rendition of Gordon Ramsay's
sticky toffee pudding with dates.
Wow.
Do you have any idea how difficult that is?
We haven't got three hours.
Sir, I'm gonna get it done in 45 minutes,
and you are going to love it.
This thing takes months to master.
Why try that now, tonight, with such short time?
Sir, this is a dish that--
I fell in love with it at one of your restaurants.
So you're gonna try to imitate the master
or are you gonna try to reinvent it?
Well, Chef, I do know for a fact that Chef Ramsay
tends to steam his sticky toffee pudding.
Today, mine will be baked.
- Okay. - You've got to get that in the oven.
They take 20 minutes to cook.
- Yes, Chef. - Come on.
Gordon: Tye, give us an insight to the dish.
My family, we like to come together over food,
and, typically, we have really big cookouts.
And we love burgers.
So I am making a grilled lamb burger with an olive tapenade sauce,
a Mediterranean cucumber and tomato salad
with a Greek vinaigrette.
A lamb burger is so unforgiving.
What fat did you put in the middle in order to help it?
I used the panko and milk breading
to kind of bind it and make it a little bit more moist.
- Best of luck. - Thank you very much.
Gordon: Just under 20 minutes to go.
We always speculate on what's the most difficult dish.
Tonight we can get the answer.
Gordon, what is the most difficult dish of the three?
Oh, without shadow of a doubt, the sticky toffee pudding.
Oh, it's starting to caramel.
You know, Joe, it's a finessed,
unctuous, rich dessert
that takes time to rise, time to cook,
and more importantly, that incorporation of dates,
you know, it's a bugger to get right.
Darrick, his biggest problem is, if they're undercooked
and he starts to tip it out...
- Plop. - ...plop.
I don't know if mine's gonna fully cook.
Alecia, I mean, look at the fish.
The fish is out on the tray,
so what's gonna happen in the next three or four minutes,
the batter's gonna go really soggy
and it's gonna be a mess.
I would not be cooking the fish before the fries.
- Alecia: How you doing, Tye? - I'm doing good, yup.
- Trying to close it out, how about you? - Good.
Tye, she's put the burgers in the oven.
If they're still in the oven,
those lamb burgers are overcooked.
They are big, so I'm just hoping that she takes them out
and lets them rest.
Darrick, two minutes to go.
Yes, Chef.
And yours are still in the oven.
- Yes, Chef. - And there's no toffee on there.
- No, Chef. - Are you mad?
Yes, Chef.
Is it time to change your plan?
Or change your pants.
Two minutes to go.
Yes, Chef.
And yours are still in the oven.
- Yes, Chef. - And there's no toffee on there.
- No, Chef. - Are you mad?
Yes, Chef.
Is it time to change your plan?
Or change your pants.
I love this guy. What about you, Joe?
I'm not so sure.
The proof will be in the pudding.
Come on, Darrick, make it work here.
Alecia: Come on, guys, keep it together.
He's got 'em out.
60 seconds remaining.
What?
Make sure you love it, come on.
- Ooh, those chips look good. - Tye: Good, good.
Gordon: This is it.
Ten, nine...
Judges: Eight, seven, six,
five, four, three, two, one.
And stop.
- Hands in the air. - Alecia: Good job, guys.
- Very good job, well done. - You got it, you got it..
Very carefully, please bring your dishes down to the front.
So, three crazy home cooks
came in here tonight to win an apron
with your signature dishes, Gordon.
Let's get this started.
Right, so, Alecia, describe the dish, please.
Alecia: Today I present fish and chips
with a lemon garlic aioli and tartar sauce,
with seasoned fries.
How'd you make the batter?
I used rice flour
with soda water, all-purpose flour,
little bit of beer, and egg.
It's good.
What wasn't right tonight was your timing.
That fish didn't need to be cooked
until at least four or five minutes to go.
That way, it's crisp on the outside,
but the basics are there, let me tell you.
- Yes, Chef. - Thank you.
- Excellent sauces. - Thank you.
The batter needs help,
but the fish is well-seasoned and flaky and moist.
The tartar sauce is really herbaceous and fun.
- Well done. - Thank you, Chef.
Darrick, describe the dish, please.
Darrick: Today I have made you a sticky toffee pudding
with dates and a caramel topping.
Did Gordon like it?
Honestly, Chef, I don't know if Chef Ramsay liked it.
The beauty of this particular cake
is it has to be seasoned well.
And you did that with the spice mixture in there.
It's rich, and you gotta be careful with that.
Yes, Chef, thank you.
- Tye. - Hi, Chef.
Explain the dish, please.
Tye: I have a grilled lamb burger
with an olive tapenade sauce
and a Mediterranean cucumber and tomato salad
with a Greek vinaigrette.
So I'm hoping when I slice in here, it's not bright white.
- They look moist. - ( exhales )
So, you cooked the burgers beautifully.
But you've put so much milk and bread in that patty,
it's actually wet.
So there's like a soggy taste in the center,
which is really weird.
Listen, it's good, it's not brilliant.
I love the idea of the grilled onions.
They're sweet. They counterbalance the gaminess of the lamb.
All the other components are really speaking to me.
It's just the texture's off with the patty.
Thank you, Chef.
- Nice cook on it. - Thank you.
The overall flavors are nice.
Thank you, Chef.
Whoever gave you the idea of putting bread and milk
in a hamburger?
My mom.
Mother doesn't always know best.
I'm finding that out, Chef.
Aarón: Let me remind you of something.
We started with eight aprons each.
So we're picking our mentees extremely wisely,
but at the same time, you only have to impress one of us.
Some of you actually did better than I expected.
I've only got one apron left,
so this is a big decision for me.
I'm gonna say...
Alecia no.
Darrick, I'm afraid it's a no for me.
And, Tye, good try, but just too many mistakes for me.
Thank you, Chef.
Well, I don't agree with you.
I do have an apron.
Two.
Three crazy home cooks
came in here tonight to win an apron
with your signature dishes, Gordon.
( Sniffling )
- What's he doing? - What?
That was amazing.
That was as good as mine.
Keep on cooking like that,
you are going far.
Get an apron on.
Good job.
Thank you so much.
( Crying )
- Oh, my God. - Gordon: Wow.
( Cheering and applause )
Oh, my God! Oh, my God! Open!
Come on, Darrick!
- Oh! - ( clamoring )
I just got an apron
from Gordon freaking Ramsay.
- Oh, my God! - I'm so proud of you.
Darrick: He liked my dish so much,
that he honored me with three of his aprons.
It'd be nice to keep all three and have extra lives
like a video game, but I don't think I get that.
Oh, Daddy's gonna be so proud of you.
Oh, my God.
So, Aarón,
are one of these two home cooks
worthy of one of your aprons?
( Sighs )
( cheering )
Yeah!
Yes!
Aw! Good job, Mom.
Even thought I'm disappointed not to get a MasterChef apron...
- We're proud of you, Mom. - Aw, thank you.
...Darrick and Alecia are great cooks
and I hope one of them wins the next MasterChef.
Announcer: As Alecia and Darrick join the top 24...
...Gordon and Aarón have two just aprons each
and Joe has just one final apron remaining.
Oh, my God.
Gordon: Welcome, come on down.
Announcer: And, with so few spots
left in the competition...
Gordon: The stakes are high.
You're battling, we're battling.
...the bar has been raised.
- Woman: No! - This time...
there is no room for any excuses.
Announcer: Only the most skilled...
Sal's pasta looks spot-on.
- ...confident... - I am doing lobster bake soup.
- Sounds wicked good. - It is wicked good.
...and creative home cooks...
I'm impressed.
I would hire you in a second flat.
Thank you, Chef.
...earned a place in the MasterChef kitchen.
- Lindsey. - Thank you, Chef.
- Stephanie. - Thank you, Chef.
Thank you, thank you, thank you.
Boy, do I see potential.
- Announcer: And... - Sal.
...with Joe handing out his final apron...
( cheering and screaming )
...Gordon and Aarón are left with just one apron each...
( music playing )
...as the final home cooks of the night
compete for the two remaining spots
- in the top 24. - I'm Juni.
I'm a disability analyst from Raleigh, North Carolina.
Hi!
I would consider myself
a middle-aged suburban housewife
trapped in a gay man's body.
With my cooking,
I always try to draw inspiration
from dishes that I've had when I was young.
About six years ago,
my mother was deported to Mexico.
It was tough.
Everything around me was just a mess.
So, when I'm cooking,
that's my happy place
because it always reminds me of her.
This makes my heart warm.
I think that if my mom could see me right now,
she would be so proud of me.
Love you.
I'm so proud of you.
Oh, my God.
This is the dream, boy.
My name is Nik, I'm 29 years old
and I'm from the Cayman Islands
and I'm a model.
I think a lot of people are shocked
They're like, "You're a model?
I didn't even know you eat, much less cook."
And I'm like, "Dude, I'm from the islands, what do you mean?
We have to cook.
It's, like, mandatory." ( laughs )
This is the kitchen. This is where the magic happens.
I live, eat, breathe, Caribbean food.
I represent the Caribbean.
We're very chill,
but I'ma bring the heat.
( laughs )
I'm gonna walk out of there
and I'm gonna have that apron on,
and I'm gonna represent Texas.
I'm Chera, I'm 48,
and I was born and raised in Austin, Texas.
My cooking revolves around Texas
and what I learned growing up with my family
'cause they all love to cook.
Don't mess with me in the kitchen
because I've won a lot of recipe contests.
This home chef
knows what it takes to win.
Muy caliente!
My name is Ashley,
I'm 28 years old,
I'm from Opa-Locka, Florida.
( Cheering )
I decided to leave my teaching career behind
a few months ago
in order to pursue my dreams of cooking.
My own mother has looked at me crazy
for leaving my job and career behind.
Gordon: Welcome.
Come on down.
- Oh, my God. - Whoo!
But there is nothing
that's gonna hold me back
from being the next MasterChef.
Welcome to the MasterChef kitchen, all of you.
Tonight, all of your signature dishes are hot,
spicy,
and hopefully good enough to win an apron.
Yes.
Gordon: Two aprons are still available.
Joe's already given out all of his aprons,
but Aarón and myself each have one left,
which means we have to be very, very meticulous in our choices.
All right, so your 45 minutes starts...
...now.
I got those jalapeños open. They're smelling spicy.
- Chera? - Yes, sir.
Please tell me, what's the dish?
So, the herb-encrusted lamb
is gonna have all fresh herbs,
a little bit of oregano, rosemary, and some sage.
Then I'm gonna do a roasted jalapeño
with some roasted corn.
And then I'm gonna flambé a little of that tequila
to make the saucy tequila onion jam.
So we're gonna bring the heat today.
There we go.
Hot. Ah!
Just kidding. ( Chuckles )
Juni, talk to me about what you're making.
I'm making the chile relleno.
I have been a vegetarian for over ten years,
so what I'll be stuffing it with today
is gonna be potatoes, sautéed onions, garlic,
broccoli, Manchego, and various spices.
We've had some extraordinary vegetarians
participate in this competition over the years.
Doesn't mean that I don't know how to handle some meat
'cause I've handled a lot of meat in my days.
- ( Squeals ) - ( laughs )
Guys, just under 20 minutes to go, come on.
You got this.
Nik, give us an insight into what you're making.
I'm making a Cayman-style lobster
with turmeric and dill rice.
How you gonna incorporate the spice?
I fried the Scotch bonnets whole
and that's where the heat is gonna come from.
Got ya. One of the most powerful chilis on the planet.
Oh, but it's the most flavorful
and the heat is gonna give me that apron.
Great.
- Bring it out, y'all. - Whoo-hoo!
- So, Ashley? - Yes.
Tell me about the dish.
It's a decadent chocolate spiced brownie
with candied pecans, a spiced whipped cream
and a chocolate ganache.
Do you know the kind of risk you're taking
coming in here and baking a dessert?
I am willing to take the risk.
I've given up my career as a teacher
to throw myself into the culinary industry.
So, I've had to be risky in life to get in front of you today.
Gordon: Right.
Just under 15 minutes to go.
Plenty of time.
Let's do it.
Guys, you've got one apron each.
What are you guys thinking? What's the strategy?
My strategy is I'm looking for the best student,
the student that can become America's next MasterChef.
That's the heat, you guys. Check it out.
Yes.
My picks are all about heart.
There's no need to change that right now.
Oh, the heat is in there.
Gordon: Under five minutes to go.
This is it, come on.
You got this, you guys.
Bring the heat.
Ashley's brownies are out the oven.
Oh, come on, baby.
Come on, come on, pepper.
Juni, what are you doing right now?
I am frying this pepper.
You know you have two minutes.
- Gotta get it on the plate. - Ugh.
Go, pepper, go.
What's Ashley doing? It's still hot
and she just poured ganache on it?
- It looks like it's falling apart. - Gotta let it set first.
That apron is slipping through her fingers right now.
60 seconds remaining, come on.
- You got this, let's go. - Move, y'all, move, move, move.
I'm trying, I'm trying.
- All right. - Ten...
Judges: Nine, eight,
seven, six, five, four,
three, two, one.
- Gordon: And stop. - Joe: Hands up in the air.
- Gordon: Well done. - Whoo!
Good job, guys.
Oh, my God.
Aarón: Four very passionate home cooks.
All your dishes tonight brought the heat.
Now it's time to find out if they're good enough for an apron.
Gordon: Unfortunately, guys, Joe's already given out all of his aprons,
but Aarón and myself each have one left.
So this is gonna be tough.
Chera, describe the dish.
It's an herb-encrusted lamb chop,
and then I did a roasted corn and jalapeño salsa,
and then a saucy tequila onion jam.
Wish you would've seared that a little bit better.
So I'm having trouble even getting through all that fat.
That flavor's gonna be there, I promise.
I think the most redeeming part of this dish
is the corn or the hash that you have on the bottom of it.
I like the fact that you took time to develop flavor on the grill,
but I think the lamb is really underdone.
I know I can do better.
Tell me about the corn. What'd you do?
I roasted it and it wasn't really getting that sear,
so I put it directly in the fire to get that pop and sizzle on the outside.
Heat is there.
I love the caramelization on the outside.
However, unfortunately, it's undercooked.
- Thank you. - Thank you.
Juni, describe the dish, please.
So, you have a chile relleno stuffed with potatoes, broccoli,
and served over a chipotle tomato sauce.
I garnished it with red cabbage
and a drizzle of crema.
There's way too much sauce.
It's taking away any of the texture from the chile
and the crunchy bits on the outside,
but let me tell you,
the flavor of that chile relleno is magical.
Really reminds me of, like, a Texas Mexican household,
which I love.
- Good job. - Thank you.
The chile relleno is done beautifully.
Heat is there, sauce is delicious.
However, the presentation, just show a bit of finesse.
- Yes. - It's like putting on your clothes, dress up smart.
Do the same to the plate and you elevate the dish.
- Understandable. - Thank you.
Thank you, Chef.
Nik, describe the dish, please.
So, it's Cayman-style lobster with turmeric and dill rice,
bell peppers and some Scotch bonnet in there.
- And then you added bacon as well. - Exactly.
You're aggressive with chili and I like that.
Lobster is sweet. The rice is cooked perfectly.
I just don't see the bacon working here.
Okay, that's good to know.
Thank you.
So, lobster's nice. It's cooked beautifully.
However, the dish needs a broth.
It needs something to counteract that heat.
I mean, we don't normally make it with a broth.
- Right. - But I can totally make a broth.
Unfortunately, this is a competition
and I have to judge you on what you put on a plate.
Yeah.
Thank you.
So, describe the dish, please.
I have my Maya chocolate spiced brownie
with candied pecans and a decadent chocolate ganache.
On the pecans, what'd you do?
I toasted them and then I candied them in melted sugar
and some salt.
The brownie's delicious,
- let's get that right. - Thank you, Chef.
You just wanna dive in there.
But it needs something tart.
Spoonful of crème fraîche to counteract that richness.
- Yes, Chef. - Delicious.
Miss Ashley, what kind of chili did you use?
I used cayenne and I used chili powder.
You did a great job of balancing the heat
'cause I'm getting it in the back palate, which is wonderful,
but I think it's a little sloppy. I think you rushed it.
I think you have to let all those wonderful ingredients set.
- Yes, Chef. - And then you'll get a better product at the end.
- Yes, Chef. - Thank you.
Four home cooks
who all brought the heat,
some more successfully than others.
Gordon: Now, listen very carefully.
Two aprons are still available.
Joe's already given out all of his eight aprons,
but Aarón and I each have one left.
Aarón: And I'm not gonna give this away lightly.
I've connected with somebody here,
and I'm gonna take this home cook all the way to the finale.
Gordon, you have a stake in the game, you in?
Yeah, I'm gonna make this even more interesting.
Oh, my God.
Gordon: You've just started the beginning of your dream.
Holy ( bleep ).
( Cheering )
I got an apron from Aarón Sanchez!
I'm so happy!
I know that my mom's not here to see me right now,
but I know I'm gonna make her proud.
Whoo!
It means the world to have my family here.
Everyone one in Opa-Locka needs to turn the volume up,
and I'm not gonna let you down, Gordon.
No room... for the hesitation!
Wow, what an incredible brownie.
Watch your back.
- No, I don't think so. - No, no, no, trust me.
Good luck 'cause you're gonna need it.
Aarón: I might be a little loco,
but I know talent.
Juni is the one that I believe in the most.
Ashley was the one.
Hold on, there's someone missing.
- Joe? - Yeah, Joe.
Aarón: You okay?
Would you mind clearing the table?
Thanks, Joe.
( laughs )
Fighting over the scraps.
Let's get on with it.
Time to start cooking.
Announcer: Next time...
the top 24 face their first mystery box.
Lift!
All: Oh!
This year, things are gonna be tougher than ever before.
Announcer: And...
Watch carefully.
...a high stakes challenge...
- There we are. - Whoo!
...turns up the heat.
This is crazy.
Each one of you were given an apron
by one of us three.
Wine and bourbon together?
Aarón: And tonight...
- Oh! - ( women exclaiming )
...you let us down.