Masterchef (2010) s03e15 Episode Script

Last night on Masterchef Whoo! I am a little pissed right now.
Oh, yeah.
Eight banished contestants battled it out to win a place back into the competition.
The flavor elevator's back, and we're going up.
After six were knocked out, it came down to Josh and Ryan.
I'm going to whoop Ryan's ass.
This is going to be the culinary battle of his life.
Say hello to your six judges.
Aw! After a blind taste test, Josh won his apron back.
Y'all messed up now.
That kid is not fussing around.
You can see it in his face.
Oh, man.
They have no idea what's coming for them.
Tonight Oh, God! It's a mystery box that has the home cooks squirming.
God! I'm so sorry! And then they are hit with another brutal elimination challenge.
Ugh! I feel like I've just been run over by a bus.
Unedibly disgusting.
Come on, man.
As one more Masterchef hopeful is sent home.
please come through.
It's a new day, there's seven of us left.
If feels great to be part of the top seven.
Technically, I was part of the top six already though.
Josh is back.
Oh, yes.
He is back.
Back in the game.
Josh is back, and he is a threat.
And I don't need another tough competition between me Who would have thought that I would have a second chance at this? I'm back in this kitchen.
I have another chance to get my cooking school started and have that cookbook deal and to win $250,000.
The remaining six cooks should definitely fear me.
It's game on from now on.
It's time for another mystery box challenge.
The person with the best dish will get a huge advantage in the next challenge.
Okay, be very, very careful lifting those boxes today because It's live.
Oh, man.
Oh, great.
Not being able to see, it's definitely a disadvantage to work with something that's live.
On the count of three Carefully lift those boxes.
One Two Three.
Ooh, nice.
Oh, my God.
That's right.
Vibrant Santa Barbara spot prawns.
What I hate the most in a kitchen is anything that is living and can look at me and plead for its life with big, brown eyes.
Prawns play a big role as a luxury ingredient in many cuisines around the world.
You can do a classic prawn cocktail.
You can do a sexy twist on the jambalaya.
So many different uses for a prawn.
In addition to this table box, you have access to an amazing, limited pantry for other ingredients that can make the wonderful prawns shine.
45 minutes.
Are you ready? Yes.
Yes, chef.
Your time starts Now.
Usually the shrimp I deal with at home is frozen, so this is on a completely different level, and I know that I've gotta do something that brings out its freshness.
Whoa! Aah! It doesn't get any fresher than this, does it? No, I mean, it's literally alive and kicking.
What would you do? I think I would go really simple and go with a-- like, an avocado puree, little ginger vinaigrette, cilantro.
Just really simple and kind of asiany.
Nice, Joe? Maybe do it three ways.
Maybe do one poached, one fried, one grilled with a different condiment for each one.
He's fine--he's fun.
Josh, welcome back.
Thank you.
How does it feel to be back in here? I mean, what's going through your mind right now?? It's a great feeling, I mean, it's surreal.
You were out in the cold and bang.
Back in.
Is this a short stay? Long stay? Where are we going? This is a long stay.
It's a long stay.
How long? I gotta stay till the end.
I mean, y'all wouldn't bring me back here if, you know, y'all didn't see anything in me.
What are you doing? I'm doing, like, a mild Caribbean jerk with some Jasmine rice and a little bit of roasted corn and roasted tomatoes inside the rice.
So I'm gonna bring it.
Good luck.
Thank you.
So Josh is back in the competition.
What do you make of that? I wasn't happy to see him come back.
Is Josh good enough to make the top four? Josh is real stiff competition, and so the bottom line is that I'm gonna have to step up my game.
Everybody should be scared now.
David, what are we doing? I decided one stunning ceviche.
Ceviche? But you're cooking shrimp right there, right? This is just part of it.
This is gonna be pureed, and then I have my lime juice, salt, and olive oil, and the shrimp tails marinating in the fridge right now.
This is gonna add a totally another dimension.
Like, a concentration of that prawn flavor.
Monti, how are you feeling? God! I'm so sorry, dude.
I'm really, um Oh, God! I'm so sorry, dude! I'm so sorry.
I came to talk to you, not to take a shower.
I know.
Dude! Aah! Okay.
I'm so-- oh, my God! Where did that come from? Did it jump out? This is just Aah! Aah! No! Oh, I can't.
Ugh! So sorry.
Okay.
I'm gonna do a Risotto, it's gonna be awesome.
Uh-huh.
Mm-hmm.
Okay, great.
Thank you.
Let's go.
Okay.
Man.
Exactly ten minutes to go.
Come on! The way they're attacking this mystery box in comparison to what they've done previously in these challenges, there's so much more integrity going on here.
Mm-hmm.
They're respecting the ingredient.
Exactly.
Everybody is playing to their strengths.
David doing something Mexican.
Becky idea of grilling them, I think it's the most simple cooking technique, but with the salsa Verde, it could be visually stunning and delicious.
Get that food on the plate.
Remember, we're looking for one stunning dish.
Ten, nine, eight, seven, six, five, four, three, two, one.
And stop.
Five, four, three, two, one.
And stop.
Oh, my God.
Whoo! Wow.
I'm looking at my dish, I'm looking around, and I think I got a really good dish right now.
It's important that I get my name called because I need to set the tone.
I need to let everybody know that I earned the right to be back here for a reason.
Having carefully tasted everything throughout the challenge, the judges now take one final look to identify three standout dishes.
I'm looking at my plate, and I'm thinking, "I could definitely go top three in this.
" Okay.
The first dish we'll be tasting was sophisticated.
We've had now seven mystery box challenges, and this person has now made the top three, a record Masterchef, five times.
Congratulations, Becky.
Let's go.
Thank you.
Incredible.
Thank you.
Becky gets called, and I'm like, "again, man? "This is crazy, how does she set a Masterchef usa record for five times in the top three?" I need to take her down.
Across the board, Becky, honestly whatever we throw you, you're just consistent.
Thank you.
A consistently strong force to be reckoned with.
Talk to me about the dish.
So I know that these spot prawns are so delicate.
I wanted to grill them just a couple of seconds on each side, and then I made a saffron rice with that.
Some wine, some herbs.
A little salsa Verde.
I was really wanting to go Spanish with the saffron and the rice.
Mmm.
I mean there's some very smart, intelligent techniques.
And you've allowed spot prawn to be the hero, but you also added clever sort of additions that have just lifted it.
Well done, great job.
Thank you so much.
Delicious.
It smells amazing.
Not just the spot prawns, but the salsa Verde, you know, and the saffron.
All these flavors coming together.
Everything on it is top-notch, and there's a reason that everybody fears you.
I mean, five times.
I mean, that's incredible.
Good job.
Thank you so much.
I love the idea of working and playing within a culture and then creating a smart plate that really pops.
This dish respects the foundations of Spanish preparation and puts a very modern and flavorful twist on it.
Oh, my God, thank you so much.
It's great.
Thank you, Becky.
Thank you so much.
Thank you, guys.
The second home cook that made it into the top three-- they went back to their culinary roots.
The dish was so flavorful, and it really did a lot of respect to the ingredient.
Please come down Christine.
Whoo! Yes! I think Christine is a really strong competitor, but I don't know if it would come down to the two of us in the final.
Explain to me what we have.
I wanted to go with something that is flavorful but sort of light and still highlighting the prawns.
It looks like pineapple in there.
Mm-hmm.
Cilantro.
It is wildly flavorful without any of that blocking your palette.
This is really a home run.
Great job.
All right, thank you so much, chef.
Thank you.
Christine.
Hi, chef.
Um, first of all, it's so nice to see you playing to your strengths.
Um, making a broth in 45 minutes-- virtually impossible.
Uh, you know what it's like in Vietnam, that takes three or four hours.
Mm.
It's delicious.
I mean, it really is delicious.
Thank you so much, chef.
I love it.
Thank you, thank you.
Welcome back, well done.
Whoo! Good job, Christine! All right, Christine! Thank you.
We'll be tasting only one more dish.
This home cook made an incredible sauce.
David Martinez.
All right, David.
I think that David's kind of been going in, like, this slow, downward spiral lately, so I'm a little surprised to hear David's name.
You're stepping up, David.
What's going on? We really loved watching this dish come together.
Thank you, chef.
Tell me about it.
I separated the tails from the heads, and I sauteed the heads with garlic, basil, some olive oil.
It's a cooked sauce served in a cold style on a ceviche dish.
Yes, sir.
Very complex.
I think that this dish really kind of represents something that we rarely see from home cooks like you, which is a great sensibility of balance.
And that's what great food in restaurants is really all about.
It's very, very aggressive acidity, which counteracts the richness of the spot prawns and the avocado.
This dish is as good as we've seen from you, David.
Thank you, Joe.
Congratulations, David, good job.
Thank you so much.
Uh, visually, it's got impact.
Thank you.
We said you got into a different element.
You were caring for the ingredients in a completely different way.
Mm.
To have the balls to put them out raw like that and to get that balance right with the acidity is quite unique.
I mean, it's refreshing.
It's incredibly moreish.
You can't stop eating it.
This dish represents a comeback, I think, for you.
Thank you, sir.
Great job.
Thank you, sir.
Well done.
Thank you.
I think, in the past few weeks, people have not given me the respect I deserve.
I think people are starting to figure out that I am not the weakest player.
Difficult one though.
Mm-hmm.
Mm-hmm.
You loved the rice.
I think the rice was the best thing there.
Crunchy rice.
Very delicious.
The best soup is always light and fragrant like that.
Mm-hmm, that ceviche-- taking the heads and turning that sauce with avocado-- Brave.
Pretty smart.
Okay.
Becky, Christine, and David.
They were three remarkable dishes, let me tell you.
You know only one of those dishes can be the best.
This is my fifth time being in top three for the mystery box, and I'm gonna be the one to win.
And that comes with a unique advantage in the next stage of the competition.
I have not won a mystery box yet, and everyone's pretty much competing for their lives at this point, so I would do anything to catch that break.
Winning this amazing mystery box challenge Right now, I need this advantage so bad because there's only seven of us left, and I want to be the next Masterchef.
You know, money's gonna come and go, but that title, no one will ever be able to take away from me.
Congratulations The top three prawn dishes have been tasted, but only one can win this mystery box challenge.
The person winning this amazing mystery box challenge Congratulations David.
It feels amazing to win a mystery box.
Oh, my God, dude.
I think the people in the crowd are flabbergasted.
I was some dude in Chicago who had a desk job, and now I want to be the next Masterchef.
Finally! You win a mystery box challenge.
How do you feel? It feels amazing, chef.
I know today is gonna be a huge boost to his ego, and we're all gonna have to deal with that.
There's only seven of you left.
Any small advantage at this stage of competition can be huge.
David, are you ready to find out what yours is? Yes, sir.
Let's go.
All right, good job.
Thank you, sir.
Great job.
Oh, next is elimination.
I know.
Wow, that was delicious.
I can't wait to see what he does.
It's, like, payback time right now.
Yeah, whatever.
What do you think d-mar's gonna do to us? I hope he has to cook.
It's gonna start getting heavy.
David, congratulations on winning your first mystery box challenge.
Thank you, chef.
We're gonna show you three ingredients, and you will get to choose which of them you and all the other competitors will cook with today.
Okay.
The first ingredient is a favorite throughout America.
It's served for breakfast, lunch, and dinner.
It is the fabulous, favorite bacon.
Everybody loves bacon.
The second ingredient is both a vegetable and a starch.
Hell, it's even a fuel.
Any idea? I have no clue.
It is Corn.
Okay.
And the last ingredient-- it's a root vegetable.
It is the most amazing, extraordinary Beets.
So the choice is bacon, corn, or beets? Here is the twist.
The dish you'll all be making has to be the most stunning, sumptuous delicious Dessert.
Oh, man.
A popular trend today in the culinary world is being able to incorporate non-traditional ingredients into desserts.
Mm-hmm.
Now, what's it gonna be? I think I'm weakest with the beets.
But if I go for the bacon, I mean, everyone's gonna be able to use the bacon, and so I think the right decision today is for me to pick corn.
You're going for corn? Yes, sir.
Since you won't have immunity in this challenge, you do get a major, major advantage.
Excellent.
We will show you three examples of desserts that could be made with corn.
It will put you light years ahead of your competition, but you could still be sent home.
I will not squander this advantage.
I think all of my fellow competitors should be worried about me having this advantage.
Three stunning examples to give you some form of inspiration.
First, a simple but very elegant, delicious corn panna cotta.
Dave, you can go with the American classic and put your own twist on it.
Strawberry shortcake but with a sweet cornbread, corn sponge.
It's awesome.
And a beautiful rice pudding thickened with cornstalk, sweet, rich, delicious.
I immediately know I'm gonna make rice pudding.
My mom makes an awesome, awesome rice pudding.
Really, I just wanna pay homage to my mom a little bit.
Any questions? What type of dairy do you use for the milk? Whole milk and corn milk.
Do I wanna bring the corn all the way to a full cook? The less cooked, the starchier.
Got it.
All right, David.
You got five minutes to shop the pantry.
You ready? Yes, sir.
Your five minutes starts from now.
I get five minutes in the pantry by myself, which means no one bumping into me.
I get to just check out all my ingredients and look at the things that I need, put them in my basket, and walk out with some confidence.
Just gonna keep this.
I think right now is the moment that I show the rest of my competitors that I am here to win this and that I am definitely someone they should look out for.
David Martinez is not a joke.
Excited? Yes, chef.
Yeah? Everything you need? No, chef.
What do you mean, "no?" I forgot rice.
You forgot your rice? How did you forget the main ingredient? It just--it was--in the process of me making sure that I had everything-- But you knew what you wanted to make.
Right, right, right, right.
I'm making rice pudding, and I forget the rice.
I don't know what I'm gonna do now.
How did you forget the rice? I just went right past it.
Right, right.
Yeah, absolutely.
Let's go.
How can you forget the rice? I mean, seriously.
I left my advantage on that pantry floor along with the rest of my soul, man.
Back in the pantry, we gave David the choice of three stunning ingredients.
Bacon, corn, and beets.
David chose Corn.
Well, guys, there's a twist.
Every single one of you will be making a Dessert.
Are you kidding me? It's more of a savory ingredient.
You know, you very rarely see, like, corn doughnuts.
David's biggest advantage today is that he got to see three contemporary, very modern, stunning, delicious desserts using corn.
He now enters this challenge with a whole lot more knowledge than all of you have.
He's able to talk to the judges, ask them questions about how to put corn into a dessert.
David's advantages are, you know, priceless.
Sixty minutes to take that corn to great heights and create a stunning, delicious dessert.
Your time starts Now.
Behind.
We only have five minutes in that pantry, right? You just got to make a decision and go with it.
How the am I gonna get out of this one? I cannot believe that I forget the rice.
Ho you make rice pudding without rice? Let's go, guys.
Right now I'm hoping that one of my competitors has grabbed rice and is not gonna use it.
Can you believe David Martinez made that stupid mistake, forgetting one of the key ingredients? And the thing is he's got all the other ingredients for that dish now.
So what is he gonna do with it? You can't go around scrounging.
Think anyone's got any rice out there? You wouldn't happen to have rice, would you, Christine? No, I don't.
I'm sorry.
Josh, do you have any rice? No rice.
David runs by and asks me if I have any rice, and I don't.
But if I had it, I probably wouldn't give it to him.
Hey, do you have any extra rice or anything? Uh, no, I don't have any rice.
I hear David behind me.
He's kind of, like, hollering at some other contestants about rice, and I had grabbed some short grain rice as a backup plan.
Frank, do you have any rice at all? I don't, brother.
No? Nope, sorry.
All right.
Hey, Becky, do you have rice? Um Now he's going around like a helpless puppy.
I just need the smallest amount.
At this point, anyone asked me for anything, I would tell them no.
Do you need all of it? Frank, do you have any rice at all? I don't, brother.
No? No.
All right.
He's now asking for rice.
I'm making rice pudding, and I forget the rice.
Right now, I am absolutely screwed.
Hey, Becky, do you have rice? Now he's going around like a helpless puppy.
Um, how much do you need? The smallest amount.
Do you need all of it? No, I was gonna do that as a backup, but I'm good.
Thank you.
Cats have got 9 lives, he's got 90 lives.
Can you believe that? Yeah, I wouldn't have done it.
No.
No.
Not at this stage.
A one-in-seven chance of winning this competition, you don't start giving out your ingredients.
He's a lucky, lucky boy.
She gave him the key to the city.
Wow.
I'm making a corn panna cotta.
I'm working on a corn creme brulee.
I am making a sweet corn souffle today.
Corn as a dessert.
This is definitely a scary challenge, um, for everybody.
I definitely feel intimidated, but I think I've got a good plan.
I'm gonna do a corn pate a choux and a corn pastry cream.
We're getting some really, really technical desserts.
Converting a savory to a dessert.
Does a home cook really know how to do that properly? First you got to mentally get in the game and think, "how do I even do that? I've never had this before.
" Understand the ingredients and then kinda work backwards.
This is gonna be a good one.
David, do you have any idea how lucky you are? I do realize right now how lucky I am.
She could have easily said, "you can't have this rice.
" You had better make this dessert the best dish you've cooked in this competition so far.
Yes, sir.
How we doing, Josh? We're doing good.
You know that David forgot to get his rice.
That is ridiculous.
And you know that Becky gave it to him? She's crazy.
Would you have done that? No, he had a huge advantage.
Josh said he wouldn't help another competitor.
If somebody has rice, they're not using all the rice, why shouldn't they give it to him? And my mother always told me, you know, "you got to treat people the way you want to be treated.
" Guys, just over halfway.
The heat's off, right? Yeah.
Felix, how are you feeling? Um, I'm feeling good, chef.
What are you doing? It's a corn profiterole with a sweet corn vanilla pastry cream.
You take the most sophisticated, one of the most technical desserts to get right Yes, chef.
And you haven't even made the mix yet.
I'll be okay.
Frank, how are you doing? It's a little nerve-wracking.
I'm gonna do a corn budino.
I'm also gonna do, like, a chocolate ganache as well.
You're gonna set it? You're gonna take it out of the mold? Yeah.
You're gonna have enough time to get it cold enough to do that? I wonder if you're gonna make it.
You wonder.
I do.
I wonder too, man.
The big worry for me is Felix.
Profiteroles are not gonna cook and cool down within 20 minutes.
No.
This is crazy.
Josh is doing a corn creme brulee.
Pretty ambitious for an hour.
David Martinez, the things I tasted on his station were terrible.
Really? Terrible.
He should be in front of the competition.
It's just funky.
Last ten minutes.
I'm checking out my profiteroles right now.
I think I'm just being impatient, staring at it, waiting for it to rise, and get puffy, or do something.
But, God, my life depends on this.
I'm not nervous.
Last three minutes.
Now I just got to get them piped.
Start assembling your desserts.
Let the imagination go crazy when you plate that dish.
Ow.
The person that should come out on top of all of this is David Martinez.
I don't know if he can.
His advantage was huge.
Come on, guys.
Finishing touches.
Ten, nine, eight, seven, six, five, four, three, two, one.
And stop, everybody.
Well done.
This is an elimination test.
Sadly, there is gonna be someone leaving shortly.
So lets begin with the person with huge advantage, David.
I feel like the fact that I gave David rice today, I don't think that that makes a difference.
I'm not concerned at this point because I still think my dish will be better than his.
So you had the advantage.
You picked corn.
Yes, sir.
And then what happened? I forgot the most important component, the rice.
I mean Becky graciously gave you the rice.
Becky graciously gave me the rice.
Who else out there would have given David rice? Show of hands.
Everyone but Josh.
I feel like I'm definitely way more competitive than the rest of the people in this competition.
It would be crazy if I was to leave today.
I just got back, so it's really important that I have to do what I can to keep that white apron.
I know this is a competition, but there's not enough honorable people out there.
If he's gonna go down, he's gotta go down because his dish sucks.
Explain the dish to me.
It is a corn-and milk-based rice pudding with a little bit of corn, salt, caramel at the bottom and drizzled on top.
It's really, really Really Unedibly disgusting.
Did you taste this? I did.
I enjoyed it.
It reminded me of my mom's kitchen.
That's a place that I'm gonna avoid.
If I were you, I would have asked Becky for some sugar while you were at it.
And this is This is just weird to me.
This is one of the worst things you've put in front of us.
David, what was the hero supposed to be in this dish? The corn, sir.
I'm struggling to taste corn.
You need some serious spices there.
I expect something so much better, especially the advantage you had.
I just went from number one way the back down to number seven.
I've basically come to accept that I'm going home today.
At this stage of the competition, I expect something so much better, especially the advantage you had.
I like the way that it looks, I like the way that it tastes.
What is wrong with me that they're not liking it? And so now I just start sweating bullets.
Next is Becky.
I'm calling it "classy corn, trashy corn.
" In the panna cotta, I used cream and vanilla bean.
And then I pureed some corn in there with some gelatin and then steeped the corn cobs to get that extra starch.
Beautiful.
Very creative, thoughtful plating.
The, um, cherries have a nice kind of acidity and brightness, and they're crunchy.
Versus, like, the rich, creamy corniness of the panna cotta.
This is the kind of thing that people really enjoy in a dessert because desserts are supposed to be whimsical.
Your corn panna cotta is quite delicious.
Good job.
Thank you.
Thank you so much.
It's delicious.
It really is.
It works.
Good job.
Thank you so much.
You just get stronger and stronger and stronger and stronger.
You don't disappoint.
Thank you so much.
Thank you so much.
I'm thrilled to get a great review.
I believe that I could seriously win this competition.
Christine, can you please come up? So I decided to make a sweet corn and coconut pudding.
I figured it was something that I could execute in the amount of time.
It's good.
It seems like a very simple dish, but there's a lot going on.
It's complex.
This is a smart use of spices as opposed to David's dish.
Good job.
Thank you, chef.
Monti, let's go.
Wow.
A stunning souffle.
I made corn milk, and then with the corn milk, I made a pastry cream that I infused with lavender.
It's delicious.
Corn's the hero.
Amazing.
Thank you.
Well done.
Next forth please, Felix.
Felix is walking up with her profiteroles, and I'm thinking it looked kinda funny.
It looked like little baby nipples.
It's corn profiteroles with a sweet corn pastry cream.
I wanted to do something a little bit different with texture as far as having popcorn and cornmeal into the dough.
Looking at this, I can't tell if it's a novelty fake cat poop.
It doesn't look like a beautiful profiterole.
It's so dense.
It's not airy or flaky, and I don't get the caramelized popcorn throughout it.
I don't know if this is gonna allow you to continue that journey.
This is way beneath what I expect from you.
There's no texture there.
You got wet on wet.
I mean, honestly I had you in my top three personally.
But I honestly think this is your worst dish that you've cooked in this competition.
Looks bad.
It sure it's gonna taste bad too.
It's raw.
It's not really sweet.
It's not a profiterole.
You've struggled with desserts in the past.
No.
I bake a lot of desserts at home.
I really do like baking and making sweets.
Desserts like this you should definitely keep at home.
This is pretty disappointing.
This is the most scared I've ever been in the competition.
Whatever happens, I need to stay strong, so I'm really, really trying to not bawl right now.
Frank, please.
I love the way that you eye Josh's dessert as you-- I just wanna see.
And what do you think? Uh, my boy Josh looks a little weird to me.
Wow.
Frank calls out my dish, but whatever.
I know I'm gonna do ten times better than that kid.
Right, what is it? Okay, so you have a corn budino with, uh, chocolate sauce, and it's garnished with candied pignoli nuts and corn.
Delicious.
It's got that nice creme caramel texture.
But smart move with the chocolate sauce.
That was very smart.
I'd highly commend you on that one.
Good job.
Thank you so much.
The budino, it's like 80%.
It's, like, almost right here.
I think it's a really solid dish.
I think you pulled it-- pulled it through.
Thank you, chef.
Last up Josh, let's go.
Josh's dish just looks funny.
It doesn't look right.
This is a corn creme brulee with a corn-infused caramel.
Visually very unappetizing.
It's kinda gross-looking.
Ugh.
Way too sweet.
I don't think it's terrible though, but, I mean, I think it's very-- you don't think it's terrible? I think it's terrible.
And that's really all that matters, right? Yeah, you're right.
It's not executed properly.
We already sent you home once.
That's bad.
Ugh.
I think it's terrible.
We already sent you home once.
That's bad.
Visually, it doesn't scream out "delicious.
Try a bite of me.
" The flavors all make sense Yeah.
But it does not look appetizing.
I just expect more from you now at this point.
Understood.
A very difficult challenge.
One of you will be leaving shortly.
We need some serious time together, thank you.
David came in with all this advantage and then blaming his mom-- absolutely ridiculous.
Josh's creme brulee? Terrible.
That sucked.
Profiteroles, Felix, I mean-- Those were so bad.
I feel like I've just been run over by a bus, and I don't really know how to pick myself up.
She's just broke down crying.
Dude, whatever.
I'm the one going home now.
'Cause I had the advantage, and technically I blew it, right? It could be me.
Me, you, or Felix, baby.
I don't think that Felix deserves to go home.
Felix put out a bad dish, but I think that Josh also put out a bad dish, and David put out a bad dish.
And I think that David should go home today.
There were two stunning dishes across that very tough challenge that Stood out.
The first one was creamy and beautifully plated.
That dish belongs to Frank.
Great job.
But there was one dish that was better, so the winner of today's challenge belongs to Becky.
Well done.
Yes.
Finally! Finally! Thank you.
I haven't won an elimination test yet.
It's my first one.
I feel so good.
You two are team captains Yes, finally.
The next time we leave the Masterchef kitchen.
But sadly, this is elimination.
I'd like to call down the worst three dishes.
One home cook will be leaving Masterchef.
The first looked dreadful.
Texture was all wrong, way too sweet, and just badly thought-out.
That person is Josh.
The second home cook that created a disaster today It looked unappetizing, it didn't taste good.
And that person is Felix.
The final person who could be heading home made the corn into a pudding.
But the flavor was This side of disgusting.
You know who you are--David.
Josh, you came back with a bang, but that corn creme brulee was Miles away.
Felix, profiterole stuffed with popcorn.
It's like something that a toddler would do.
David, the knowledge you got in there, come on.
We expected you to leave the competition standing.
Josh, step forward.
You are going back To your station.
Thank you.
Good luck.
Thanks.
David, Felix Both of you produced disastrous desserts, let me tell you.
Felix, please step forward.
Felix Your time is done in Masterchef.
Thank you.
David, back to your bench.
Felix, you've got the attributes, the palate, and the desire.
Whatever happens from now on in, you have got to continue that dream.
Well done.
Good job.
Felix.
Yes? Look at them out there.
Who's gonna win Masterchef? Becky's gonna win Masterchef.
I feel like it's been the best experience of my life.
I've learned so much, and I'm proud of myself.
I mean, it's breathtaking.
This experience has turned a new leaf for me.
I'll miss you so much, Christine.
I know.
It's the end of one journey, but tomorrow's a new day.
And I'm not only as good as my last dish because I'm better.
I'm better than that.
Congratulations.
You're the top six.
You now all have a one-in-six chance of getting your hands on that phenomenal trophy.
There is no room for error.
Good night.
Next time on Masterchef This is the most difficult challenge we've done.
When the home cooks take control of a michelin star restaurant.
We have been waiting a long time.
How long? Too long.
Too long.
Gordon ramsay loses control We're half an hour in, and I've got no appetizers out! What? Josh, I need to tell Joe something! I know.
No, you don't ing know! Resulting in another shocking elimination.
There's only so many mistakes I can cover up.
So you blew it.