Gordon: Previously on "MasterChef"...
- This is one of my favorite dishes. - Thank you, Chef.
- That looks incredible. - Thank you, Chef.
- My fish is raw. - Raw?
The person leaving is Micah.
Micah: This entire competition changed my life.
Gordon: Congratulations, top six.
The next time we see you
- it will be in London. - Yeah!
Tonight, for the first time in MasterChef history...
- Wow, look. - Look it! Oh, my gosh!
the home cooks travel across the world...
Welcome, everyone, to London.
...and the top six take on an epic team challenge.
Gordon: I'm handing over the reins
to my flagship three Michelin star restaurant.
- Don't screw it up. - Nick: It's the final six,
and this is not the time to mess up.
- Two scallops, two langoustine. - Firing another scallop.
Can I finish calling out the ( bleep ) ticket?
- Shari: Subha, oh, my God! - That's not undercooked.
It's ( bleep ) ice cold.
We could all be going home.
( fanfare playing )
- Wow, look. - Look it! Oh, my gosh, look at that!
This is my first time out of the country.
I'm here in London for "MasterChef."
- It's absolutely crazy. - Look, there's...
- Subha: The London Eye, oh! - Dorian: Wow.
Oh, my gosh. Guys, Buckingham Palace.
- Right there. - Sarah: Oh, my gosh.
- That is crazy. - That's crazy, guys.
- Subha: This is Westminster Abbey. - Shari: Wow.
- Look at that. - So pretty.
Shari: If I would've married the prince,
that's where I would've been married, guys.
Yeah, keep dreaming.
Noah: Look at that.
Noah: As we're driving around in the taxi,
we're pulling up to the Savoy,
one of the most prestigious, oldest hotels in London.
- Wow. - Good morning. Good morning.
- Welcome to the Savoy. - Thank you.
Good morning. How are you?
This is so awesome.
Sarah: Royalty stays here.
Winston Churchill has smoked cigars in this hotel.
- All right, let's go, guys. - Enjoy.
This place is so beautiful.
The Savoy is the most high-end hotel I've ever stayed in.
Oh, my God!
Oh!
Walking into the royal suite, I feel like a princess.
But I know that this is not gonna last.
I mean, we're here to cook.
It's about to get real.
- Wow. Oh, my God. - Look at Tower Bridge.
Nick: It's beautiful.
Tenth anniversary.
Noah: Super six, baby.
Can you believe it?
It's crazy!
Oh, my God! There they are!
( horn blaring )
The Dixie Queen, baby! Whoo!
- Oh, my gosh! - Guys, hello.
- Look how big that boat is. - Whoo!
Noah: Having the Tower Bridge open up for them,
I mean, we're talking maybe the queen can get that done,
but anything is possible with Gordon Ramsay in London.
I did not see that coming. I'm excited.
- ( cheering ) - Guys, come on.
- Yay! - Seriously.
Good to see you all.
- Noah: All right. - Shari: Whoo!
- Wow. - Welcome, everyone, to London,
the city that I call home.
Yes!
Personally, I'm over the moon.
Are we hitting the town later on tonight or what?
No, we are not. We're here to work.
- A couple pints, mate. - No.
- All right. - Dorian, first time in London, come on.
This is my first time outside the country and...
- Is it really? - Yes.
And it's absolutely beautiful.
- Noah, first time in London? - Yes, Chef.
You don't look like an Englishman.
- You're standing out. - Yes, Chef.
It's taken us ten seasons to get you top six
in this incredible city.
This the place where I launched my career.
I was 18 years of age when I first started working here over 30 years ago.
And we came here to find out
who is gonna be in the "MasterChef" season ten finale.
- So awesome. - There are six of you now,
but by the time we leave London,
there'll only be three of you left.
And it starts right now with our next challenge.
- Oh, my gosh. - Gordon: That's right.
Literally just down the river is a place very dear to me.
It's my flagship restaurant, Restaurant Gordon Ramsay.
- Oh, my gosh. - Oh, man.
It has three Michelin stars.
London's longest recipient of three stars.
- Wow. - This restaurant means the world to me.
And as it frightens me to say this,
tonight, I'm handing over the reins to you six.
- Oh, my gosh. - All right!
- What an honor. - That's right, boys and girls.
It is time for the restaurant takeover.
- Oh, no. - We're ready.
You need to prove to the city of London
that you can actually do this.
Fail to do that, and at least one of you
will be on a plane back home.
Dorian: I don't even know what the food is like
in a three Michelin star restaurant.
And now I get the opportunity
to work in Chef Ramsay's Michelin star restaurant?
I'm standing here on this dock about to be sick.
Tonight, this restaurant is gonna be filled
with some very extra special VIPs...
- Shari: Oh, my gosh. - ...including previous "MasterChef" UK winners
and my family.
- Wow. - Thank you so much, Chef.
Gordon: Never before have I had
so much personally riding on this challenge.
So, I'm not taking any chances tonight.
In fact, I'm gonna pick your teams for you right now.
- Yes, Chef. - First, for the red team, Shari.
Please, head all the way to the left for me, thank you.
Next person on your team, Subha.
Come on, Subha.
The final member of the red team...
- Nick. - Yeah, Nick.
Which of course leaves the blue team,
Sarah, Dorian, and Noah.
So, guys, open up your bags, please, put the aprons on.
Subha: I'm feeling very good about my team.
Both Nick and Shari are amazing team players.
But when I look at the blue team,
there's a lot of type A characters.
I think that it's going to be a challenge for them.
Now for the captains.
For the blue team, we know this individual
is a great leader outside of the kitchen.
Tonight's captain, Sarah.
- Wow. Thank you, Chef. - Go, Sarah.
Sarah: Last time I was team captain,
we lost, and it felt terrible.
So, this is my chance to prove to the judges
that I've learned since I came here
and that I can successfully lead a team.
Red team, we're going for an individual
that is oozing ambition.
Red team's captain tonight, Nick.
- Yeah, Nick. - Nick.
I'm honored to be chosen as captain of the red team.
Subha has certainly been proven
to be tough to manage in the past,
but I think he's a really strong cook,
and I actually think I know how to manage him.
I'm ready for the challenge.
Now, to enter into this culinary battle,
you have to don the proper uniform.
Shari, what would that be?
White chef's coat!
That's right. Say good-bye to the amateur world
and welcome to our world.
- This is amazing. - Thank you, Chef.
- The next time I see you
will be for one of the most exciting challenges
you've ever, ever performed in.
- My God. - All of you, off you go. Hurry up.
- Thank you, Chef. - Thank you, Chef.
Come on, hustle.
Dorian: Oh, my gosh, I can't believe it.
Let's go do it. This is gonna be epic.
It's gonna be great.
- There it is. - There it is.
- Oh, my God, Gordon Ramsay. - Oh, my gosh.
Oh, my goodness.
Sarah: Three months ago, I was at home
with three kids under three years old.
- Yeah, guys. - And now I'm walking
into a three Michelin star restaurant
to lead a team.
Oh, my goodness. So elegant.
The pressure of this is insane.
Dorian: Oh, my God.
Subha: Amazing.
Gordon: Welcome to Restaurant Gordon Ramsay.
This is the engine room, the epicenter.
Today, we're handing the reins over to you.
All: Yes, Chef.
Listen up, tonight's menu... two stunning apps,
two stunning entrées that have been on the menu
for the last three years.
Customers coming today are expecting
the same standard that they've had day in, day out.
- All: Yes, Chef. - Now, before I throw you to the deep end,
I'm going to show you how it's done.
The first appetizer is a beautiful hand-diced scallop
served with the most amazing verjus purée
and finished with a macadamian gazpacho.
Now, first off, pan nice and hot,
scallops in, lightly season on top.
Check the first color and do not turn them unless what?
- They're golden brown. - Dorian: They're golden brown.
And then while they're still in the pan,
I'm literally just brushing them with that miso glaze.
They come out done.
Dorian: Watching Chef Ramsay cook this food
is like having front row seats
to the best master class ever.
From there, my beautiful verjus purée.
The food is absolutely gorgeous,
and he makes it look so easy.
Finally, a little dill. And that is it.
Now, second appetizer, langoustines,
they're going to be beautifully sautéed,
and finished with the most amazing carrot purée.
Pan nice and hot, langoustines in.
I'm beyond excited to cook in this kitchen.
A little touch of butter in there, and then baste.
But this is Gordon's restaurant.
It's this incredible three Michelin star kitchen,
and we have to try to uphold, you know, that standard.
They're beautifully done, and just a light zest of fresh orange.
We're just home cooks who have really never
spent time in a professional kitchen.
So, tonight I feel that everything
is at stake in this competition.
Finally, carrot emulsion on top.
That is it. Now, entrées.
We start off with Aylesbury Duck. Super special.
This thing is finished with the most amazing soy honey glaze,
beetroot purée, and a shallot confit.
Now, lightly season both sides. And from there, duck goes in.
We're gonna be serving the duck pink. Why?
- The quality is so well. - The quality is like butter.
- Look at that. - Nice.
Now my duck is out. I've got this soy glaze.
We just lightly brush it. From there, buckwheat and corn.
That makes it even more crispier with the texture.
Watching Gordon do this demo, I'm in awe.
A beautiful sauce, port wine.
But knowing I'm gonna have to cook here
and I'm gonna have to remember these dishes,
- I'm feeling the pressure. - Beetroot.
This is not like a normal challenge.
I mean, there's no immunity today.
If we're not perfect, our team is up for elimination
and I could be going home.
Sauce comes down. Done.
Now, the other entrée is the most amazing beef
from up north Cumbria,
and that's done with the most beautiful turnips,
finished with a pickled green peppercorn sauce.
Beef, lightly seasoned,
pan is nice and hot, and we gently place this in.
I'm not gonna turn it until what?
- You get a golden crust on it. - Exactly that.
A little bit of thyme there, a little bit of garlic.
I'm going to turn that over.
Even though it's gonna be a pretty tough challenge,
cooking filets, any type of steak,
I feel very confident in.
My beef is out.
Look at the color on those guys.
So, if I do what I do,
then I'm gonna knock this out of the park.
Now, the plating, just creating that little garden.
Watch the beef. Look at the color.
And then, finally, the sauce, and done.
Thank you so much, Chef. That's amazing.
Now, everyone, I'm gonna be joining Chef Gordon in the kitchen
to make sure that everything runs smoothly
and according to plan.
While these guys are in the trenches,
I'll be out in the restaurant in the dining room
making sure everyone's happy.
Ultimately, we will be the ones deciding
who wins and who loses.
Elimination is on the line tonight.
- Yes, Chef. - Trust me, the pressure has never been more intense
than it will be tonight.
I want the very best.
21 years to build this restaurant to where it is.
- Don't screw it up. - All: Yes, Chef.
Joe: Good evening. Welcome, welcome to Restaurant Gordon Ramsay.
- How are you? - This is great.
So, you're gonna plate everything.
- I got the langoustine. - The langoustine.
You make sure the scallop cook is perfect.
I would love to be plating and helping to expedite
and work with... kind of back and forth with Gordon.
I know I'm comfortable cooking scallops,
I'm comfortable cooking langoustine.
- I can cook langoustine. - You wanna do langoustine?
- Yeah. - It's all timing, right?
Subha: Nick is assigning me to cook the langoustine
and I'm very, very proud that he's trusting me.
I want this to be the last night anyone ever says
- you're a weak link in a team challenge. - You're not.
Right, red team, blue team, we good?
All: Yes, Chef.
Welcome. Please, let me show you to your table.
- Come with me. - What would you like this evening?
- I'll have the langoustine, please. - The langoustine.
Aarón: We're gonna do appetizers first.
Get all the garnishes ready to go.
Welcome, welcome Ramsay family to Gordon Ramsay Restaurant.
I am the new maître d' of restaurant Gordon Ramsay.
I just left Gordon in the kitchen. He sends his best.
I'm pleased to be in here where the civilized, calm people are.
I'm really excited about experiencing
great food from new up-and-coming chefs.
I definitely have high expectations,
especially with the top six.
So, I'm very excited to see how good it is.
All right, Gordon, it's crazy out there.
- Is it really? Okay, good. - Your family are just seated.
- Thank you. - Very, very exciting. A lot of high energy.
Expectations are sky high. Good luck.
Red team, four covers, table seven, two langoustine, two scallop.
- Keep a note. - Two langoustines, two scallop.
It sounds like crickets. Is that a yes or a no?
- Both: Yes, Chef! - Good. Blue team, first ticket.
Three covers, table one, one scallop, two langoustine.
All right, one scallop, two langoustine. Let's get it ready.
Thank you. Nick, give me a time on the appetizers.
- Six minutes, Chef. - Six minutes to window. Thank you.
- Nick: Two scallops firing now, right? - Shari: Scallops on.
I feel that everything is at stake.
That means there's not much room for error.
There are only six of us left, and I have to,
as team captain, make sure I lead my team the right way
because if we fail,
I could be responsible for other people leaving the kitchen.
- Scallops in the pan, Sarah. - Good.
Being a ten-year Army veteran, I know how to lead a team.
Those need more color on them. They need more color on them.
But leading a team in a three Michelin star restaurant is very different.
- Sarah, about to flip scallops. - Perfect.
This is what separates the home cooks from the chefs.
How are the langoustines looking?
30 more seconds, langoustine will be done.
- Scallops almost done, Nick. - I'm ready when you guys are.
Blue team, on order, two scallops, two langoustine.
Firing another scallop, Sarah. Putting another scallop in.
Hey, hey. Can I finish calling out the ( bleep ) ticket?
- Yes, Chef. Yes, Chef. - Just give me ten seconds.
You got no idea what that was. Two scallops, two langoustine.
- Heard, Chef. - Heard, thank you.
Noah: When Gordon Ramsay starts firing off tickets,
it feels like we're in the trenches, we're in battle.
On order, two twos. We'll do that as a four top, okay?
I'm starting to see exactly
how this night is gonna go if we don't pay attention.
Nick, after two langoustine, two scallops,
we come back to two scallops, two more langoustine, yes?
- Yes, Chef. - Yes, we're dropping them now.
- Subha, open your ears, please. - Yes, Chef.
- Shari: Okay, these are done. Ready? - Nick: Run those.
- Run those to the pass. - Walking. Walking.
Shari: Hey, Nick, I need those langoustines now.
Langoustines, 30 seconds, Shari.
Who cooked these scallops?
- I did, Chef. - Come here, you.
- Yes, Chef. - Come on. Look at me.
When you put the miso glaze on, you can't turn the scallops back over.
- That's burnt. Okay? - Okay. Okay, Chef.
- I'm not serving them, Shari. - Okay, Chef. I'll go... I'll go fire...
- I'll go fire new... - I'm not gonna serve them, okay?
- Okay, Chef. Okay. - No ( bleep ) way.
Knowing that Gordon is unhappy with our first dish,
it's devastating.
Shari, how long? Two langoustine, two scallop, please.
One minute, Chef, on the scallops.
I need to put my emotions aside.
I can't think about it. I can only do better.
Nick, I'm not gonna glaze them in the pan.
Nick: Okay.
- Take it and go. - They're perfect.
Make sure that flower is on there.
I'll clean... no, I'll clean it.
Two... we need two more scallops. Two langoustine, two scallops.
Sarah, putting scallops in pan.
- Who's cooking these? - Dorian: I did.
- Dorian did. - Look at me. Look, touch that one.
- Gordon: That's cooked. Okay? - Dorian: Yes.
- And look at that thing there. - Okay.
We're going from cooked to ( bleep) raw.
I'm nervous. I can't tell...
I can't even welcome my family in.
- Yes, Chef. - All right, let's fire it. Come on.
I'm not serving this ( bleep ) with it.
That's the same table.
Let's fire up those two langoustine.
We're gonna do that right now.
I need everybody on their A game for this,
'cause if we don't pull this through,
we could all potentially be going home.
Nick: We gotta just finish these real quick.
No, no, no. That's not it. It's served with grapes and dill.
- He's gonna yell at me in two seconds. - Yeah, I know, I know.
- Scallops, Shari, please. - They're coming right now, Chef.
- Right now. Walking, walking. - Walking.
- Perfect. Get those on there. - Got a nice color there.
Blue team service, pick up table one. Let's go.
Red team, service, please. Table seven, thank you.
Nick, I need the coordination stronger.
- I need more teamwork, okay? - Yes, Chef.
Thank you.
- Focusing on perfect bites. - Really?
( indistinct chatter )
Welcome, welcome. Nice to meet you.
Congratulations, all the winners of "MasterChef" UK.
We have our six finalists in season ten of "MasterChef" USA.
They'll be cooking for you tonight.
What do you think is going through their minds right now?
Woman: They're gonna be under so much pressure.
Especially at this level, when you wanna get to the final.
The pressure is intense.
Subha, that's not the right plate. Subha.
Subha, Subha! Oh, my God. You gotta replate, Subha.
- It's fine. Fine. - It's fine. That's okay.
Shari, they can hear you in ( bleep ) Buckingham Palace.
- Langoustine, where are they? - Nick: They're over here.
- Good. Let's go. Quick, let's go. - Nick: Heard, Chef.
- Red team, all of you, come over here. - Subha: Yes, Chef.
- My scallops are gonna burn. - I don't ( bleep ) care. Come over here.
Look at me. All of you look at me. Enough is enough.
I have winners of "MasterChef" Great Britain sat in the dining room.
We've got one ( bleep ) table out in 20 minutes.
And, visually, what does that look like?
- Raw. - I don't know what's happened.
Who cooked the langoustine?
- I did, Chef. - ( bleep )
Stop pissing around!
- Gordon: What does that look like? - Nick: It's raw.
It is ( bleep ) raw.
Who cooked the langoustine?
- I did, Chef. - ( bleep )
Aarón, can you show him how to cook a langoustine, please?
- Yes. - Thanks, Chef.
- Thank you, Chef. - Take 'em back.
I just served raw langoustine
in Gordon Ramsay's kitchen.
I feel devastated.
Subha! Watch!
Yes, yeah. I'm watching, yeah.
Okay, look, you have to take care of that, okay?
You see that? Now set me up with one of those.
I need to get my head together and start putting out
perfectly cooked food or we're in trouble.
- Nick, this doesn't get any easier. - Yes, Chef.
- Yes, Chef. - They're not even ( bleep ) cooking properly now.
Nick: These two little plates shouldn't be beating us already,
but I'm the leader and I should be looking at these
when I'm plating them and saying, "Hey, these are raw."
- How long has this been in? - It's probably done.
Is it cooked? All right, then put it on the thing.
- Check one. - Clearly, I need to do a better job
at making sure I've checked what's coming to me
before it leaves the kitchen.
Give me a time, please. Two scallops,
- two langoustine. - Five minutes, Chef.
- Do two really perfect orders of langoustine, okay? - Subha: Yes, Chef.
Blue team, I need the langoustine, Sarah. Let's go, please.
- Yes, Chef. - Thank you. Beautiful.
Finally, thank you, someone with standards.
It feels so good to finally be sending
these beautiful plates out.
Come back for the scallops, please. Table five.
Okay, blue team, two tables to go, yes?
- Yes, Chef. - If we stay focused
and stay in this great rhythm that we have going on,
we're gonna be golden.
Table nine, table eight. Thank you.
Three tables remaining, red team.
Got it. Yes, Chef.
Bon appetit.
We got pan-fried scallop from Isle of Skye.
( indistinct chatter )
Oh, yeah, that's very nice.
I want you to go drop the scallops. I don't wanna be late on those.
- Okay. - I'll finish this, Shari.
Great. Really fantastic presentation.
Looks very inviting and I can't wait to dig in.
- Three scallops, one langoustine, Nick? - Yes, Shari.
Got 'em right here.
- And that is all my scallops after that. - Yep.
- Listen to me, blue team. - Yes, Chef.
Three scallop, two langoustine. My family. Final ticket.
- Heard. - Three scallop, two langoustine.
- This is for Chef Ramsay's family. - Absolutely. Heard.
- That's right. - Heard, Chef.
Firing those three scallops right now.
Worst case scenario is embarrassing Chef Ramsay,
and that is not an option.
It's his family we're cooking for, his guests.
- I can't screw up. - I'm waiting on those scallops.
Make sure they are cooked through.
I need just a little bit more time, Sarah.
But when the pressure gets put on me, that's when I'm at my best.
I believe you make diamonds under pressure.
Noah, I want scallops cooked beautifully.
- Yes, Chef. Heard, Chef. - Okay?
I'm nervous because it's been a bit of a long wait.
I am absolutely starving, and I really want them
to pull it off because my stomach is rumbling.
Let's go. Scallops, please.
- Last table, okay? - Yes, Chef.
Oh, come on, red team. Come on. Oh, dear.
Come on, Shari. What have you done to these?
Shari: They were small.
Look at these. Look at these. That's all you've got.
- This was all I had left, Chef. - Do you honestly think
at 21 years old today, this restaurant,
that I'm serving that ( bleep )?
No, Chef. No, Chef.
Come on, seriously?
- Top six, really? - Yes, Chef.
Shari: I feel embarrassed.
This is a lot of pressure on me
and everything that could go wrong went wrong.
- Come on, get them back in the pan. - All right.
- I don't have any more scallops left. - Stop.
- Say that again. - I don't have... these were all that I had.
- We've run out of scallops? - Yes, Chef.
This is all we had, Chef. This was it.
The last ones.
Service, get me Joe, please. Please, quickly.
I've now got to force a client to change the order. Come on, guys.
- Sorry, Chef. - Service, please.
What's going on, Chef?
Gordon: Red team have run out of scallops.
Can I serve langoustine in place of the scallops?
- Want me to ask them? - Please.
- Thanks. - Let's go.
( bleeping )
Good evening. I apologize.
I have some bad news from the kitchen.
The red team has run out of scallops.
Would you mind if they substituted langoustines?
Okay.
I was really looking forward to the scallops, but...
I apologize on behalf of Restaurant Gordon Ramsay
- and the red team. - Thank you very much.
Come on, this last table, this is Chef Ramsay's family.
- Let's go. - This is our last table.
- Beautiful. That's good. - Noah: All right.
Cooked it beautifully, let's go.
Go, please, my family.
Go.
Sarah: For the appetizer round,
it definitely wasn't perfect by any means.
But once we got in our groove and started going,
I think we did pretty well.
- Thank you. - You're welcome.
Thank you very much. That looks delicious.
- Oh, nice. - Wow.
It looks beautiful.
Listening to what was going on with the other team,
I'm pretty sure that we have a leg up on them.
- Noah: Heard. - ( bleep )
Service, please, red team. Last table, table ten.
No scallops left, langoustine only.
Red team, blue team, line up.
- Yes, Chef. - What's he doing over there?
- Subha, hurry up. - Coming, coming, coming.
I'm lost for words.
Red team, what in the ( bleep ) is going on there?
It's not a race. I don't care how long they wait.
I'd rather they wait for something good than send ( bleep ).
- Yes, Chef. - We need to slow down and do it right the first time.
I've seen mistakes I never thought I'd experience here.
We had issues with langoustines in the blue team
and we ran out of scallops on the red team.
Right now, in our minds, there's all to play for,
but I don't wanna see you lose that confidence.
- Yes, Chef. - Yes, Chef.
I brought you here for a reason.
Remember who you are and think what you've done.
- Yes, Chef. - Bounce back.
Head up, shoulders back, and ( bleep ) give it some,
- will you please? - All: Yes, Chef.
- I need water. I'm dizzy. - Yeah, drink some water.
Nick: Appetizers didn't go as well as planned,
but as team captain, that's on me.
I need to step up and get our team back on track
because, otherwise, someone's going home.
Realistically, we have 45 minutes to make only two dishes.
- So we should be able to do it, right? - Yes.
Give her the duck. Duck is finicky. You got the beef.
Sarah: We just need to get our heads in the game
and stay focused on these dishes
so that we can all succeed as a team.
Blue team, first two tables, two beef, one duck,
followed by two beef, two duck, yes?
- Yes, Chef! - Red team.
- Yes, Chef! - Away now, two beef, two duck.
Yes, Chef!
- Nick, give me a time, please. - 15 minutes.
- Blue team, give me a time, please. - 15 minutes, Chef.
- 15, thank you. Let's go. - All right.
- Season, Subha, okay? - Yes, I'm doing it right now.
For the entrées, I've put Subha on the beef and Shari on the duck.
Okay, dropping two duck right now.
Gordon: So, Nick, after those first two tables,
- you come back to two duck, one beef. - Yes, Chef.
- Subha, I need you... - Duck's all on this side, Shari.
Hold on, hold on.
Nick: I'm definitely feeling the pressure,
but we need to make sure we get back on track.
- Shari, 14 minutes to window. Let's go. - Yes, Chef.
My strategy is to make sure that I communicate really well with my team.
- Shari, how you looking? - Looking okay, Nick.
Otherwise we're never gonna get through
this never-ending wave of orders.
- Red team, nine beef. Thank you. - Yes, Chef.
- Blue team, you got nine beef, ten duck. Let's go. - Yes, Chef.
All right, Sarah, how much time do you need before I cut that steak?
How much time till it's properly rested?
Two more minutes to rest.
Noah: This my wheelhouse.
No one can make a steak, you know, sing like I can.
I could totally knock filets out all day.
Okay, this is done. Nick!
Leave 'em for another second and then rest, okay?
Gordon: Nick, how long, please? Two beef, two duck.
30 seconds, Chef. Let's keep going. Focus.
- Gordon: Let's go. - Chef, two duck.
That's cooked nicely. How long for the beef, Nick?
- 30 seconds, Chef. - Go, please. Table seven.
- This is the steak. - Finally. Beautifully done.
- Go, please. Table seven. - Nice job, guys.
- Let's go. - Right, Nick,
so much more communication now.
- That's called teamwork. - Shari: Yes, Chef.
Nice job.
( indistinct chatter )
My first course, the best scallops I've ever had.
Expectations for the second course, for the Aylesbury Duck,
I've had it quite a few times to a very high standard.
So I'll be interested to see
if they can match that standard, certainly.
The blue team is doing really well.
We're very impressed.
Two beef, one duck, and then after that,
- you got two beef, two ducks. - Yes, Chef.
- Yes, Chef. Yes, Chef. - Give me I need, okay?
Sarah: We haven't served any entrées yet.
- You know, I have my plating done. - Beautiful plate.
Beautiful. Let's go.
We need to kick this into gear.
I need the two beef and I need the duck sliced.
Dorian: Here you go, mama. There you go. Go.
Oh, my God, girl, that is gorgeous.
Noah: You're doing great, Dorian. Keep it rolling.
- Duck cooked beautifully. - Thank you, Chef.
- Where's the beef, please? - Do we have that beef ready?
- Yes. - Hey, this is not done.
What do you mean that's not done?
This is not done. That's not done.
- Is it ready, the beef? - I'm not sending this out.
- We need another one. - Noah.
- Yes, Chef. Yes, Chef. - You're only cooking the beef, right?
Dorian: Noah, you need to get in the game.
Now is not the time to buckle.
Come on, focus on this beef, please.
Yes, Chef, I'm focusing. Yes, Chef.
We're slowing the duck down 'cause the beef's not ready, so the duck is now overcooked.
I'm not serving them. I expect more, Noah.
- Heard, Chef. - Red team is flying out.
Shari, awesome job on this. Duck is great. You're killing it.
- You, too, Subha. You're killing it. - Yes, yes, yes.
Nick: We absolutely found our footing in the entrée service.
- Duck sauce. - Duck sauce right here.
- That's it? - They're good.
We're finally starting to work together well as a team.
Service, please. Table 11.
Nick: We're killing it. Let's go.
- How you doing, Subha? - Oh, so far so good.
- Bouncing back. - Gordon: How long, please, blue team?
- We're resting right now, Chef. - I just need a time!
- It's gonna be eight minutes, Chef. - Eight minutes now?
- I'm gonna make sure that that's done, Chef. - No, no, no.
Noah, ( bleep ). Help me out a little bit!
- Chef, these are done. - So, table eight, table nine. Let's go.
Keep doing beef. You're doing a good job.
( indistinct chatter )
Looking forward to my main course.
It's been quite a wait,
so that kind of leaves me thinking
there's been a bit of mayhem in the kitchen maybe.
Sarah, I got your two duck on the board for you to cut, okay?
- Thank you. - Thank goodness for Dorian.
She is rocking those duck breasts.
How long on the beef, Noah, please?
Another minute. Another minute.
I can't wait for the beef any longer.
I've got no choice now. Go, please.
( bleep )
We're just having to send out duck,
and we can't send out any of the steaks.
They're not done yet.
Make sure they're perfect, Noah.
Noah: The last thing that I ever wanna do
is embarrass Gordon Ramsay.
Beef, where is it?
I messed up the first two steaks,
but you know what? I'm adjusting and I nailed it.
Let's go. Where's the beef, please?
- Beef, got it. - The beef's undercooked.
Just stop. Just stop. That is raw!
That's not undercooked by 30 sec... it's ( bleep ) ice cold.
- Get ( bleep ) lost. - Sarah: Come on.
Sarah: Gordon's about to lose his mind.
I need to make some very drastic changes,
otherwise we're going home.
- Noah? - Yes?
Dorian's in charge of protein.
- Got it. - Dorian, heard?
- Yeah, I got you. - Wow.
Noah: Well, that's the most embarrassing thing
that's ever happened to me.
What a freaking joke.
- Sarah, what's happened? - Dorian: I just took it out.
We're straightening Noah out right now on the steak, Chef.
- I'm getting it ironed out. - I don't get it.
You haven't served one single beef entrée.
These diners have been waiting for 20 minutes. Come on, guys, please!
- Come on, Noah. - I literally can't make this steak cook faster.
So, Dorian, are you cooking beef as well now?
- I'm helping Noah get caught up, Chef. - She's helping the beef.
- Wow. - Make sure Noah's good on that steak, Dorian.
Noah, make sure before you turn them that they get good color on them.
See what you think of this one, Dorian. I just took it off.
- You gotta get it rested, sweetie. - All right.
Dorian: I don't know what's going on with Noah.
He's supposed to know steak.
But it's an elimination round, and if that means
that I have to do both proteins, then so be it.
- Is that steak good, Dorian? - Yeah, you got one resting.
And we just can't wait on Noah.
- How long, please? - Sarah: Those are perfect.
- Sarah: I love it. - Dorian: Come on, we're good.
- We got this. Thank you. - They look good.
Finally!
- Sorry, Dorian. - Don't give me "I'm sorry."
Just cook. Come on.
Oh, thank God. Thank you so much.
- You're welcome. - Ladies, bon appétit.
So we have the entrées from the red team.
You have the filet and the duck.
It's very simple, very neat, and it's beautifully pink.
Mine's a little overcooked.
- Very gray. - Oh, okay.
Perhaps I can see if they can give you another one.
- Would you like me to take that back? - Sure.
- I'll be right back. - Gordon: Let's go.
Pass that over, please. Let's go. Thank you.
Nick, much better performance, by the way.
- Yes, Chef. Yes, Chef. - Two duck, two beef.
Followed by two duck, one beef.
Nick: Our team is really in a good rhythm,
but I am definitely juggling
what Shari's doing on top of what Subha's doing.
- It's a lot. - Subha, this is raw.
- Yeah? What? Yeah, okay. - See that? It's still under.
- Roll it around a little bit. It's too jiggly. - All right, okay.
Right now all he's doing is cooking beef,
and the fact that we're this far down the line
and the beef's not cooked properly,
- I need to know that, okay? - Understood, Chef.
- Oh, no. - Red team.
It's the "MasterChef" winners table.
- They said the duck is completely overcooked. - ( bleep )
- Thank you. Red team, urgently, come here. - Shari: Yes. Yes, Chef.
This is the "MasterChef" winners table. The duck is overcooked.
- Gordon: Come on, re-fire. Pink! - Yes, Chef.
Nick: Let's go. Let's go, Shari.
- Gordon: Help me out. - Okay. Two more duck.
This is embarrassing for us as a team.
But at the same time, as team captain,
I'm gonna do everything in my power to make sure
that we stay on track and win this thing.
- Dress the plates, red team! - Okay, Chef.
Two beef, one duck. After that you got two beef, two duck.
We're doing the two twos and four top. Don't get misconstrued.
The third table, i.e., the fourth, got two twos. You got two beef, two duck.
Yes? Nice. That's it. That's enough.
Sarah: I feel like my head is gonna explode.
But we finally are starting to gain rhythm.
- Gordon: Go, please. - These steaks are flying out.
We're two minutes to window. Blue team, one duck, one beef, yes?
- Yes, Chef. - Sweetie, these first.
- Yeah, got it. - Dorian: Right behind.
Away now, two duck, two beef.
- Yeah, I gotcha. - Table three, go.
- How long, Noah? - What do you got on that? Feel that.
- We're gonna kiss that. - Dorian, straight after that,
- three duck, two beef, yes? - Yes, Chef.
- Here we go. - This one's dead on.
Dorian: So, that's for the next table.
Dorian: We all fall down. We're a team.
If we're gonna get through this, we have to stick together.
You got this, Noah. Come on, sweetie.
Mine's interesting.
- Right here. Oh, Subha. - Oops, sorry.
- Okay, sorry. - Come on, Subha.
- Yeah, yeah, okay. - Oh, bollocks.
Nick, I'm scared. I don't wanna overcook these.
Shari: Because this duck was sent back by
the UK "MasterChef" winner,
I need to make sure that it's 1,000% better.
Can you please just take a look, Nick?
I cannot put it back in the pan, because it'll burn.
- Do that, it's good. Good. - Okay.
- Noah: Quick, quick. - Gordon: How long, please?
Shari! Plates out, let's go.
- You got it? Let's get it... - Send this one. This is the duck, Chef.
- That's for the "MasterChef"... "MasterChef." Re-fire. - The re-fire?
- Okay, so this one's better. - Thank you.
- You can see it's definitely pink. - Enjoy.
All: Thank you.
The quality of the food that's coming out is exceptional.
But the duck itself is just a little bit under.
Joe: Hello, Ramsay family, again. You like the duck?
It was worth the wait. It's absolutely delicious.
Is it something that your dad would approve of?
- I think so. - You think so?
- I thought it was really tasty. - Good to hear.
To dad's standard. He'll be happy to hear that.
- Can I have the beef? - Right here, Chef.
Nick: Is this the last one, Shari, or what?
- No, it's not, right? - Last table, red team.
- One duck, one beef. - Yes, Chef.
Beef is already out. That's it, the last one.
Shari, let's go. Let's finish strong, please.
- Yes, Chef. - Blue team, three duck, two beef, yes?
- Dorian: Yes, Chef. - Last table, blue team.
- How's that beef looking, guys? - They're great.
I gotcha. I think they're dead on.
Ducks coming over, please? Blue team, I'm talking to you.
- Yes, Chef. - Heard, Chef.
- Can you clean that for me? - Yeah.
- Chef, ready for service. - Service, let's go.
Go, please, table ten.
Last table, blue team. Last table, let's go.
Put it on and put the sauce on.
Service, please, let's go.
Go, please. Complete six, let's go.
- Well done. Clear down. - Thank you, Chef.
We did it, girl. We got through it.
- Hard battle, right? - That was difficult.
- Great job, guys. - Thank you.
Thank you all for coming, by the way.
Hello!
Good to see you, my darling.
Especially "MasterChef" royalty here as well, right?
On behalf of Joe, Aarón, and myself,
I'd like to say a big thank you for helping us celebrate
ten incredible years of "MasterChef."
So, ladies and gentlemen, have a safe journey home and thank you once again.
- God bless. Thank you. - Good night. Thank you.
We had a little bit of chaos in the appetizers, right?
We readjusted and we focused
on the entrée. We had a couple of little disasters.
- Yeah. - One duck came back, but you stayed on it.
- It was... It wasn't that overdone. - It's tough, whatever.
Overdone is better than raw.
Aarón: Wow.
A lot to process, gentlemen.
- Yeah, tough one. - Whew.
So, from the dining room perspective,
on the red team we had overcooked duck sent back
- from the "MasterChef" winner from season eight. - Yes, embarrassing.
And we also had this chap who didn't get the scallops he ordered as well.
What happened with that?
Shari was trying to get to the finish line
as opposed to serving high-quality dishes.
Gordon: She burned multiple scallops.
And the timing was completely askew.
I mean, Subha had real issues cooking
something that should take less than a minute to cook.
I think the red team had a much better entrée
- than they did appetizers. - How did Nick do?
It definitely took awhile for him to find his footing.
- Nick was the consistent driving force. - Yeah.
The blue team, we had guests
waiting on their entrées, specifically the filets.
Sarah was a standout on the blue team.
- Really? - Being vocal.
Dorian got off to a slow start.
Noah had a big issue with the beef.
He was so inconsistent, at the end,
those last three tables, Dorian was cooking the duck
and the beef for the blue team.
- I'm sorry about that, guys. - It's nothing to be sorry about.
It's a team. It's not the mistakes, it's how we recover,
and we recovered from every single one of them.
Gordon: It's season ten, guys. We're not messing around.
And so do we now trim massively?
It is very clear who the winning team is and who the losing team is.
I think we need to send a statement
- and a shock. - Let's do it.
- Let's go ahead then. - Yeah.
Dorian: Okay, this is it.
Okay, that was a tough service.
For the first time ever, we put you in charge
of a three Michelin starred establishment.
It's the highest standard we've set in ten seasons.
Now, red team, we got stuck at the beginning.
Raw langoustine, burnt scallops,
but when we did hit our stride,
it was actually a decent service.
Blue team, you know, it was the opposite,
because you came out of the gate super strong.
When we came to the entrées, we sort of froze
like a deer in headlights.
Now, in the end, one team simply outshined the other,
and that team will be safe from elimination.
The winning team...
is...
...the blue team.
Congratulations.
- Oh, my God, I love y'all. - It's all right.
Thank you, Chef. Thank you, Joe.
Sarah, you kept your cool.
You raised your voice. You ran your team.
Dorian, let's confirm one thing.
- You can cook duck perfectly, okay? - Yes.
Noah, if it wasn't for the two girls standing in front of you,
- you'd be in deep trouble. - Yes, Chef.
These two are stud alphas and they pulled me through.
Red team, on the other hand, you were forcing diners tonight
to eat food they hadn't ordered.
And then, very embarrassingly,
you served a UK "MasterChef" winner an overcooked duck.
And because of that,
tonight, not one, but two of you will be leaving
- in a taxi minutes from now. - Wow.
Oh, my God.
Nick: All my life, I have truly believed
that you either win as a team or you lose as a team.
And to see that two people
are somehow gonna be picked out of that team,
it feels pretty awful.
Subha, Shari, I'm sorry to say
tonight was your last performance in this competition.
Shari, you had too many mistakes tonight.
You burnt half your scallops,
and then ultimately ran out.
It's a shame to see you go, but think what you've done and what you've achieved.
Thank you. You know, I'm feeling sad, obviously, but I feel proud.
I mean, I just cooked in your restaurant.
- Mm-hmm. - That's amazing to me.
It's further than I thought I would get, truthfully.
- We didn't think that. - You really made us believe
that you had become the cook that you always wanted do be.
Thank you, Joe.
Subha, tonight we fell short of the finesse
that was needed to get over the line.
But your journey has been extraordinary. How are you feeling?
I feel very, very humble and very fortunate.
Aarón: I love the fact that you continue to persevere,
and that is what people need to do regardless of their field.
Thank you so much. That means a lot to me.
- Gordon: Nick, how are you feeling? - It's hard.
I mean, I couldn't have done any of that without them,
so it doesn't feel great.
You're a good guy, Nick.
Shari, Subha, come and say good-bye.
Love you all.
Shari: I've come a long way
from trying to prove myself to my mother-in-law.
It's a big yes to an apron.
- Congratulations. - ( squeals )
I knew you were gonna get it.
I wasn't expecting to cry.
It means everything to me, this experience.
- Boom. Wow. - ( whistles )
- It's perfections. - That for me is one of the best macarons
I've ever tasted in ten years of this competition.
Great job, Shari. Bright, clean, focused.
- Three star dish. - Oh, my God.
It's just built my confidence so much.
Chef, thank you so much for everything.
- Come here. - You let me cook in a $2 million kitchen.
- Yes. Yes. - You trusted me on that one.
I never ever, ever thought that I would be
in the "MasterChef" season ten top six.
Mum, do you think he's done enough to deserve an apron?
He deserves it and you're going to give him.
- Going to give him? - Wow.
I came in as a complete underdog.
Over, over!
But I came here to cook, and I came here to learn and grow.
It's an unbelievable experience.
I'm extremely proud of what I've achieved.
Tonight's best dish was cooked by Subha.
- Oh, my God. - Subha!
It feels sad, because I don't wanna go home.
- Good luck. - Absolutely.
But it's been a great journey,
and it is never too late to chase your dreams.
Good job, Subha.
- We did it, Subha. - Yes. Amazing.
For the four of you remaining, congratulations.
You are all in the semifinal of "MasterChef."
But only one can be crowned the winner.
On your next challenge, we're doing something
we've never done before
in the history of this competition.
- Good night. - Thank you, Chefs.
Thank you, Joe.
( music playing )
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