Masterchef (2010) s05e15 Episode Script

Last week, we said an emotional good-bye Tonight was the first time that I didn't taste the love.
to one of the biggest home cooks in the MasterChef kitchen.
Willie, please put your apron on your bench and say good night.
Tonight the home cooks take over an A-list restaurant.
We are about to get our asses handed to us - Let's go.
- Yes, chef.
And I am terrified.
And it isn't long - I hope you're joking.
before the heat of the kitchen I need you to look at me! You need to chill out.
Quit doing everything.
ignites an explosive meltdown.
I know how to run a restaurant.
All you're doing is yelling at me.
He won't listen to me.
Shut up.
You two! Come here.
The final six home cooks are walking the Sunset Strip in Hollywood, California, where tonight, their culinary skills will be put to the test at the legendary rock and roll Sunset Marquis hotel.
Going into the Sunset Marquis, I just feel like royalty.
I mean, rock and roll royalty.
You can see all the pictures on the wall of all the rock stars that have been there.
Dylan, Springsteen, U2.
And we go by this pool, and of course, there's the california hotties sitting out on the water.
This big ol' country boy don't see stuff like that in Texas.
I can't believe that I made it to the top six.
I would love to open my own bar or bakery one day, and I'm here to show myself that I can do whatever I put my mind to.
Welcome, everybody, to the Cavatina restaurant at the Sunset Marquis hotel.
This hotel is steeped in history.
Since the birth of rock and roll, if a killer band or artist comes to Hollywood, they stay here.
So do you have any idea why we brought you here? This is the MasterChef restaurant takeover.
Yes.
In this challenge, you talented six home cooks will be taking the reins here at one of the finest restaurants in the country.
I knew it was coming eventually, but, oh, here? At this place? This is, like, elite of the elite.
Now, Graham and I have restaurants.
We know what it takes to run a restaurant.
In fact, Joe isn't here tonight because he is taking care of critical restaurant business of his own as we speak.
Okay, it's time to pick the teams.
Jaimee and Leslie, since you both were on the winning team in that amazing tag team dim sum challenge, you will both be team captains tonight.
Both of you, please, come and stand over by me.
Thank you.
The last time I was a team captain, it was a nightmare, so going into this I want to make sure I'm a winner tonight, so there's gonna be nothing stopping me.
Jaimee, because you have been on the winning side of more team challenges, you get to pick first.
I do not want to be a team leader in this situation, so I need somebody strong who will not be scared at all of the situation.
This person I know is going to thrive in this environment.
Christian, I need you.
Thank you.
Jaimee,she's very soft-spoken, but she gonna have to have a voice.
She's gonna have to speak up.
If she don't, we're doomed.
Leslie.
I think this person has shown pizzazz, has outdone pretty much everybody in this whole competition.
- Elizabeth.
- Elizabeth, congratulations.
Thanks, Leslie.
Jaimee, you're picking for both teams.
This person has incredible finesse.
Courtney.
Courtney, come pick up Interesting.
Welcome to the blue team.
Cutter, last pick again.
Please come pick up your apron.
Overall, I think I have a great team.
My only worry is that Cutter's not gonna shut up, because he can be very in your face, and that part I don't appreciate.
Tonight, you guys will be serving over 50 guests.
Now, we'll be talking to all the guests here in the dining room tonight.
We'll listen to what they've got to say, but ultimately, Graham and I will be deciding the winning team.
And you know what happens to the losers.
They'll face the dreaded pressure test.
All of you, let's go.
Michael, how are you, sir? - Welcome, welcome.
- Good to see you.
- Good to have you here.
- Excellent.
Come on in.
Welcome, everybody.
I'd like to introduce to you a very special guest, chef Michael Schlow, who is the chef and owner of Cavatina restaurant here, and he is here to demo the dishes that you will be replicating for his a-list diners.
For service today, the six home cooks will make two appetizers, prince Edward Island mussels and a Parisian gnocchi, then two entrees, a Mediterranean sea bass and a New York strip steak.
So the first dish that we're gonna do today is gonna be the mussel dish.
Start off with a little bit of extra virgin olive oil, some cherry tomatoes, and then about 12 mussels.
Once you put the mussels in, cover the pan, okay, So the mussels open up.
Then we have warm, grilled bread.
That's the first dish.
Nice.
Any normal chef would have weeks to practice and learn these dishes.
We get two minutes.
This is gonna be hard.
So to make the gnocchi, we're gonna be putting a combination of butter, flour, some eggs, in pastry bags.
Take a offset spatula.
Make gnocchi.
Here's how you know they're done.
They'll start to float.
And I want you to dip them into an ice bath, okay? How long do they need to be in the ice water? I would say two minutes.
And this is gonna help to color the gnocchi, okay? Take a little bit of this pecorino sheep's cheese.
They look incredible.
First entree, we're gonna do a bass dish.
We're gonna cook the skin side of the fish first.
Once you see that the skin is starting to crisp on the outside, flip the fish.
So for plating this, quinoa, two pieces per portion, beautiful salad.
Okay, for our last dish, we're going to do a beautiful New York strip steak.
I've already grilled it lightly.
Take a little bit of butter, sear that steak off again.
We're gonna serve that with asparagus and confit ratte potatoes.
Incredible.
Finish it off with a mustard seed chimmichurri.
Wow, nice.
Amazing.
I know that we are about to get our asses handed to us, and I am terrified.
You have one hour to prep and two hours to serve everybody out in that dining room.
There's one more thing.
To help you get through it, there will be somebody expediting tonight.
- The chef who was just here? - No.
Me.
I'll be expediting.
The heat is gonna get real hot in this kitchen.
I'll be making sure that every dish is up to the usual requirements of this restaurant.
Your 60 minutes prep time starts Now.
Both teams must now hastily devise a game plan for tonight's service.
I'm gonna take care of the mussels.
Maybe you can help me with the mushrooms? - I'm searing the steaks.
- All right.
Listen, you make all the faces you want.
I'm making the steaks.
She's gonna be the final plater, 'cause she has the better idea.
Then you need to do the gnocchi.
No.
Listen, do me a favor.
Are you the captain or am I the captain? So, please, stop now.
Stop now.
I'm trying to make this work smoothly though.
- Listen to me.
- I understand.
No, I'm not gonna listen to you, 'cause you're not the captain.
- that's what this is for, okay? - Okay.
See that patch there? It's on my arm.
Doesn't say "team Cutter.
" I'm in charge.
I have the final word.
Let's just get the job done.
Gnocchi, I want you to do.
Are you comfortable with cooking mussels? Yeah.
And I can do all the finishing touches.
I'm gonna try my best to suck it up and do it, but I'm scared.
All right, let's do it.
So this is their first time in a kitchen like this.
I mean, this is Jaimee's chance to reassert herself as that leader in the kitchen.
Leslie gets flustered under pressure.
He starts panicking.
Elizabeth is going to have to come in and calm him down, 'cause if he starts losing it, everybody's gonna.
As both teams race to get their dishes ready for service, blue team captain Jaimee is struggling to find her voice as a leader.
About how long on the asparagus? Come on, Jaimee.
Come on.
Jaimee, you got to move, move.
This is brutal.
Jaimee, come around here a minute.
What's wrong? Come on.
I'm scared [bleep.]
right now.
- Don't be intimidated.
- Okay.
- Okay.
- Okay? As jaimee tries to find her confidence as captain, red team leader, Leslie, is watching every move his team makes.
You're burning it.
You're burning it.
I got the mushrooms.
I got this.
Leslie, you can't be putting me off of something, okay? I got it.
I got it.
I think Leslie is so egotistical.
"No, no, get out of the way, Cutter.
You're just all in the way.
" - Move, move, move.
- You got it? He's an ex-beautician house bitch that works for his wife, so I think he's trying to, like, prove his manhood or something.
Give me those.
I got it.
I got it, Cutter.
You can't have everything, okay? - Right now, I got it.
- Let me help you.
I am not gonna let what happened the last time happen this time.
I need you for a minute.
Come with me.
I am not losing control of my authority here.
I don't want to hear any excuses.
Just listen and do what I'm asking you to do.
Look,I need you to look at me to make sure I can hear you.
I don't need to look at you.
No, no, I need you to look at me! Talk to me.
Don't holler at me, talk to me.
I need you, I need you to look at me.
Then I know you're listening.
I'm not your kid, okay? First of all, you need to chill out and be a team leader and quit doing everything.
We're a team, okay? - Hey, hey, hey, hey, hey.
- We're a team.
- I told you.
- Okay, okay.
- No,told me [bleep.]
.
- Okay, okay.
- Come here.
Come here.
- [bleep.]
that [bleep.]
.
This is embarrassing.
The vip guests are quickly filling the dining room of Cavatina restaurant, located in the world-famous Sunset Marquis hotel.
Back in the kitchen, a dispute between red team captain leslie and teammate Cutter is spiraling out of control.
Come here.
Come here.
Come here.
Both of you, come here.
This guy's just given me his restaurant.
Right, I hear you, chef.
So what we need to focus on is the job in hand.
Yes, chef.
And that is a fully-booked dining room and a fully Yes, chef.
Can you put your [bleep.]
to the side for a minute and come back to this competition? Yes, chef.
Yes, chef.
Now, shake hands, and we're gonna go through this as a team.
- Yes.
- Let's go.
Let's do it.
Every team Leslie's been on, he's had an issue with somebody.
He's a loser, and he's a sad excuse of a man, so I just got to play his game and just get through it.
Here we go.
First orders.
Good luck, guys.
Are we together as a team? Yes, chef.
Red team, an order.
Two covers, table two.
One gnocchi, one mussels.
Blue team, two covers, table two.
One gnocchi, one mussels.
Heard, yes? - Yes, chef.
- Got it? Let's go.
The tickets start flying in, and chef Ramsay starts screaming out all these numbers.
Four covers, table 14, two gnocchi, two mussels, followed by three gnocchi, one mussels.
I've never done this before.
This is all new to me.
I just got to keep saying, "Yes, chef.
Yes, chef.
" Don't stop working.
- Yes, chef.
- Thank you.
Come on, guys.
Give me salt and pepper.
I'm assigned to do gnocchi.
I won my apron on gnocchi, so I am going to do this perfectly.
Let's go, guys.
Red team, first table, how long? Got three gnocchi, one mussel.
Lovely, Leslie.
While the red team adapts to the fast pace of the kitchen and begins to send out orders, the blue team is struggling to get their appetizers out of the kitchen.
Blue team, look at me.
I hope you're joking.
Who done that? I did that.
It looks like glue.
I'm making you new ones.
- Glue? - Yeah, it looks like Yeah, you're being polite.
It looks like [bleep.]
.
Enough's enough, now.
I'm sorry, chef.
Delegate it better.
I can't [bleep.]
do this [bleep.]
.
This challenge is so intense and hard, and I'd rather just be here and cook than continuing being team captain and sink our ship.
Blue team, what is happening? I'm taking over as team captain.
You're the captain.
Let's go.
As Courtney, the newly-appointed captain, attempts to get the blue team headed in the right direction, the red team is working in complete harmony, blazing through the appetizer service.
You like that, Leslie? Yeah, that's good.
Just flip it, flip it, flip it.
Cutter and I did a full turnaround, and we're really working well together.
Two gnocchi.
Okay, yes, chef.
Service, please.
Thank you.
With just a few orders remaining, Leslie has his red team focused on completing all their appetizers.
Meanwhile, the blue team is still struggling to complete their first appetizer order.
These gnocchi are the hardest thing I've ever had to make in my life.
It's made with pate a choux, which is usually used in pastries, and it's such a delicate batter that it falls apart.
I'm scared to give this to him.
Give it to me.
If I give that to you, you're gonna throw it out.
Come on.
Can you tell me what to do so they don't turn into mush? First table.
You want me to be captain? Do you want, do you want me to take that badge? Yeah, sure.
Give it here.
Let's go.
- Be [bleep.]
captain, because - This is ridiculous.
I'm completely inadequate to be a team leader.
I don't have the experience in a hot kitchen at a fast pace, and I need to pass the baton over immediately.
Welcome to my world, you ladies.
Let's go.
The fact that red team is beating us right now, like, come on, you got Leslie, [bleep.]
Cutter.
So I'm gonna make sure that these gnocchi is cooked properly so we can get these orders out.
Come on, I need two orders of these mussels, Jaimee.
I got another order of gnocchis coming out.
Once I took the role of captain, everything started to flow quite good.
Your gnocchi are right here.
Finally.
Thank you, Christian.
- Yes, chef.
- Let's go.
Blue team, keep it going, yes? Yes, chef.
While new captain Christian has the blue team on track and sending out orders, the red team is putting the finishing touches on their final order of appetizers.
Great job.
You guys are doing a terrific job.
Out in the dining room, the red team's customers are giving Graham feedback on their appetizers.
I wanted to know what you thought of the gnocchi.
I think it's very flavorful.
Good, good.
I had the red team's mussels.
The sauce was actually really spicy.
It had a great bite.
I loved it.
In the kitchen, the blue team is finally plating their last order of appetizers.
- Let's go.
- Okay, service, please.
Good job.
It was hell, but good job.
Let's just focus on these entrees, and we can redeem ourself, okay? As the blue team catches their breath before the start of the entree service, the customers in the dining room are critiquing their appetizers.
I had the blue team mussels.
The broth is awesome.
It's, like, got the right amount of spice in it.
I had the blue team's gnocchi.
The flavors were actually quite enjoyable.
Despite their long wait, the blue team's customers are impressed with their dishes.
Back in the kitchen, both teams are working furiously as entree service begins.
Wake up.
We're live.
Let's go.
We can do this, guys.
We can do this.
Now we have a opportunity to show the chefs, we got this.
It's not how you start; it's how you finish.
Blue team, great first table.
Much better.
While Christian has the blue team off to a great start with the entrees, the pace of the kitchen has reignited the tension between red team captain Leslie and Cutter.
Leslie, do you want some help? No, I don't need help with the steak.
Take care of the bass.
Let's get more steaks on.
We can cook more than one order at a time.
Cutter, do me a favor.
Shut the [bleep.]
up.
I've been in a restaurant.
All you're doing is yelling at me, trying He won't listen to me.
Shut up.
You two! Come here.
I have never seen chef Ramsay so seethingly angry.
We're totally screwed.
With entree service in Hollywood's Cavatina restaurant in full swing, blue team captain Christian has his team on the same page and quickly completing orders.
How long on that sea bass? Get that sea bass out, Courtney.
Let's go! Meanwhile, the red team is in a state of chaos as Leslie and Cutter are once again at each other's throats.
You want to know what, Cutter, do me a favor.
Shut the [bleep.]
up.
I've been in a restaurant.
You two! Come here.
Come here.
Let me show you something now.
Come here.
Come here, you.
Out there is a [bleep.]
fully-booked restaurant, and I don't want them to hear you fighting and arguing.
Do you understand? Now, look at me.
I'll send you both home, and I'll get behind there, I swear to god, and I'll cook every [bleep.]
dish on my own with Elizabeth if you two don't get it together.
I don't want one more argument from anybody.
Differences aside, and focus on them.
- Yes, chef.
- Let's go.
- Got it? Let's go.
- Yes, chef.
Right now, I need to just speak to Cutter in a nice way, and if Cutter doesn't behave himself and do what he's told, then I don't need him in the kitchen.
He can go and sit in the corner like a little baby.
Leslie, this next steak, be careful.
- It's rare, okay? - Yes, chef.
- Cutter.
Yes, chef.
Sea bass skin nice and crispy, please, yes? Yes, chef.
We're now pros in a professional kitchen.
- Yes, chef.
- Let's go.
As the red team tries to put their personality differences aside, new captain Christian has the blue team thriving as a unit.
I want these plates going out looking good.
- Look how beautiful that is.
- Thank you.
Entrees are going very well.
We get in a rhythm of putting everything in the window at the same time.
Good job, blue team.
Let's go.
- Good job, blue team.
- Let's go.
- Jaimee.
- Yes? They look beautiful.
Let's go.
Service, please.
Blue team, your last table is two steak, both medium-well.
Keep it going, blue team.
Yes, chef.
As the blue team races to complete their final order of service the red team's roller coaster of conflict has come to a halt, and they're swiftly completing entree orders.
Now we're rolling.
Now we're rocking and rolling.
Cutter and Leslie have made up, and we finally, as one team, are putting out great plates.
and I think we're doing a great job.
Thank you, Elizabeth.
That's what I call finesse.
Yes, chef.
The last table is one bass, one steak medium-well.
Yes, chef.
Steak's coming out right now, chef.
Last table, blue team.
Let's go.
Good job.
Good job.
Come on, let's get it in the window.
- Come on.
- Thank you.
Christian did do a very good job.
We did end strong compared to how we began.
But I feel like I got hit by a car.
Good job, baby.
Leslie, last table.
Steak's ready.
- Medium-well, yes? - Yes.
Good.
Very nice.
Service, please.
Hallelujah, man.
Thank god this thing is finally over.
This had to be one of the toughest things I have ever done, and I am, like, exhausted.
As service comes to an end in the kitchen, the red team's customers in the dining room are giving feedback on their entrees.
How have the entrees been? It was really good.
It could have been Maybe the temperature a little bit warmer.
Okay.
Sea bass is very good.
Cooked well.
Especially like the garden vegetables it comes with.
A very nice touch.
The blue team's sea bass was delicious.
It was perfectly cooked, and I thought the presentation was very nice.
The blue team's steak was poorly seasoned, ao it's kind of, like, meat on a plate.
With service completed, the guests in the dining room have given both teams' entrees mixed reviews.
Okay, guys, come over.
First of all, well done.
I haven't had an easy service in my life yet.
That's after 25 years.
You dug in, and you got through it.
But this is a competition.
Graham and I have decided it's too close to call.
And you know what? The verdict will happen back in the MasterChef kitchen.
- Good job.
- Thank you, chef.
Well done.
- Good night.
- Good job, guys.
- Good job.
- Cheers, you guys.
Looking at the red team and all the arguing and commotion You know, my team didn't really have any of that.
I brought my team together, and I felt that we finished with a bang.
We looked a lot better than the blue team.
We had our moments with the yelling with me and Cutter, but in the end, we got things done.
And if we don't win, I'm gonna be upset.
One team, one dream.
I came here for a purpose.
I'm here for my son.
I want to show him, regardless of what you go through in life, you can always achieve your dream.
I definitely want to own my own restaurant in the next couple years, so I can't go home right now.
Welcome down, guys.
Come on in, please.
After this challenge, I've realized that I'm not cut out to work in a restaurant kitchen, but I still have a dream to become a full-time cookbook writer.
And I am not going home.
Welcome, everyone.
Now, last night, you all made a gigantic leap from humble home cooks to chefs running a dinner service in a truly professional kitchen.
Both teams had their ups and downs, and that's just the way that service goes, but it's how you bounce back from those moments that truly count.
Jaimee, what happened? I was not confident enough to lead the team, so I passed the torch along.
Leslie, Cutter, I pulled you two out.
- Yes, you did.
- Twice.
We had our differences, but we worked through it, and no matter what was going on, we still put out good dishes, I feel.
You got to cool it down, both of you.
Graham and I watched you cook.
We tasted everything.
After that, we spoke to all the guests, and we ultimately decided the winning team based on the performance in the kitchen and the feedback from the diners.
The winning team of the restaurant takeover challenge is Congratulations Graham and I watched you cook.
We tasted everything.
And we ultimately decided the winning team based on the performance in the kitchen and the feedback from the diners.
The winning team of the restaurant takeover challenge is Congratulations The red team.
Well done.
Did I just hear this right? What did he say? Leslie, finally, you've broken that duck.
I want to cry.
Hallelujah, man.
I finally won something Actlwhen I needed it Congratulations, red team.
As you know, cutter, it's not as you start, it's How you finish.
And when you listened, Those entrees flew out brilliantly.
You're all safe, and you're guaranteed now To be in the top five Of the biggest culinary competition in the world.
Let that sink in as you head up to the gallery.
Off you go.
- Thank you, chef.
- Well done.
Good job.
Blue team, please put these on.
Thank you.
I definitely failed as a team captain, so got to do what I got to do.
Unfortunately, tonight, all three of you will be cooking in this upcoming pressure test, And when it's over, at least one of you will be going home.
It's time to find out what you'll have to cook tonight in this dreaded pressure test.
Trust me, it's a tall order.
This dish takes one of these, a simple cream puff, And turns it into this stunning croquembouche.
This is a classic French dessert, beautiful to look at and even more incredible to eat, a spectacular tower of delightful cream puffs assembled into an incredible cone bound with threads of caramel.
Look at this light pastry, a beautiful cream filling inside like a little treasure.
Don't know what it is.
Never had it before.
Croquem-what? Forget the fancy name.
Let's just call it what it is: A big ol' yummy cream puff tower.
There are so many steps that can go wrong with this.
To get that pastry absolutely perfect.
That is not easy.
And then there's the filling.
The consistency has to be perfect, not too sweet, not too thick.
And make sure the whole thing doesn't fall over.
- Jaimee, can you do this? - Hell, yeah.
Courtney, can you do this? Yes, chef.
Christian, can you do this? Yeah, I guess.
It's time for all three of you to head to your stations.
It's sophisticated and elegant.
There is no way that Christian can do well in this challenge.
On your stations, you all have the exact same ingredients to make a magnificent cream puff tower.
You have just 90 minutes to make us a stunning croquembouche.
Is everybody ready? Yes, chef.
Your 90 minutes starts Now.
Let's go, Christian.
I've made a couple of croquembouches before, and so I don't think I'm going home today.
Although I've never made a croquembouche, I'm feeling very confident.
I'm not really too much of a dessert fan, But, hey, right now, this is a moment that I need to fight through this.
- Tough one.
- It's hard-core.
For me, the secret behind a great profiterole is to make sure you cook out that flour.
If you don't cook out that flour, "a," they don't rise properly, "b," the eggs don't immerse inside that mixture.
Once you've put the pate a choux in the oven and you've piped out those profiteroles, you start working on the pastry cream, and the creaminess and the texture of that is paramount, because you want no lumps.
Right.
- The technique is so involved.
- Yeah.
Okay, guys, hour and five minute remaining.
By now, your profiteroles should be in the oven.
Right, how you feeling? I'm feeling confident.
Can you bounce back? I can definitely bounce back.
How many croquembouches have you made? Probably, like, five.
If you're not going who is? I think Christian's pretty vulnerable.
You got this, baby.
Just under 45 minutes to go.
Start working on your pastry cream.
All right, christian.
Yes, chef.
You got your profiteroles out.
Now that they're made, it's all about getting them filled.
Yes, chef.
Now, what does the future hold for Christian if he goes home today? My focus is not going home.
We know how much your five-year-old son means to you, how important that is to set that example and to lead Definitely.
And how proud he's got to be to see you get to as far as you can get.
Yeah, you know, I came too far through life.
I went through a lot of stuff, and, you know, I don't want to be that person walking out.
I think you can make this happen.
- Yes, chef.
- All right, good luck.
Oh, god.
All right, Courtney, how's it shaping up? They're quite small, but it's gonna come together.
You got some awkward different shapes there.
Purposely done, or I was going for consistency, realized that they were a little too small, so I started making them bigger.
If you're not going home, who is? I don't know.
Are you thinking it's you? It quite possibly could be me, chef.
Wow, Courtney, you're feeling the pressure tonight, aren't you? Yes.
How's that for honesty? Get your sugar weighed out for that incredibly difficult caramel.
Right now, they got to start multitasking, filling up the profiteroles and starting that caramel all at the same time.
With the caramel, you're not touching it.
You just let it sit there and do its thing.
The minute you start shaking caramel, Stirring it, you're gonna crystallize it.
The minute it starts crystallizing, it goes grainy, almost like a broken sauce.
You don't have the glue to build it.
You start speeding up that process, the caramel goes to a bitter Right, it's gonna burn.
Overcooked, burned caramel.
So Jaimee has started building.
Courtney's starting to put her's together as well now.
So Christian's clearly behind at this stage.
Way behind, indeed.
Christian.
- Yes, chef.
- You okay? I'm waiting for this sugar to brown.
Why are you waiting for the sugar? It's not the right color.
If I don't get the right texture or the right color, I'm all the way screwed.
He's clearly out of his element.
You've got ten minutes.
With time running out in tonight's pressure test, Christian, Jaimee, and Courtney are battling it out to build a beautiful croquembouche tower.
Put it together with precision.
Get the caramel on.
Come on, caramel.
So Christian's clearly behind at this stage.
Way behind.
Time is running out, and I got to get this caramel going.
Christian, how long until you start assembling? Give me an idea.
I'm about to start doing it now, chef.
Good.
I'm literally sweating in my pants right now.
This is where it really takes the finesse, making sure it's gorgeous.
Courtney's is looking nice, coming up now.
She's going into the center a lot earlier than I expected.
You will fit.
Yes, that's right.
Eight minutes remaining.
Every profiterole needs to fit perfectly.
This sugar is hot.
Speed up, Christian.
Speed up.
Christian's is starting to collapse Because he used sugar syrup that hadn't gone to caramel on the first three layers.
Now it's starting to Now it's starting to collapse.
Let's go.
Oh, he's using tongs in a croquembouche.
Courtney's hitting hers with the spun sugar.
It's burnt.
This ain't happening.
Stop.
Hands in the air.
Time is up.
Wow.
Oh, my god.
It's time now to taste your croquembouche and find out who will be leaving the MasterChef kitchen tonight and who moves forward to the top five of the biggest culinary competition anywhere in the world.
Courtney.
Courtney can sometimes just nail it in crucial moments, and I have a lot of respect for that.
Visually, it looks beautiful.
It's the only one with the spun sugar.
The spun sugar just should tear away.
That's the idea.
Roll that 'round.
And when we serve these in the restaurants for a celebration, the spun sugar sits on top, and then, bang, you have there a beautiful croquembouche.
Caramel's lightly dipped.
And then for the crunch Crisp, light, beautiful.
Delicious.
- Thank you, chef.
- Absolutely delicious.
Finishing, gorgeous.
Pastry cream, light.
Good job.
- Thank you, chef.
- Thank you.
Look at that.
Nice.
Have you ever made one of these before? No, but my mom always told me she would love to make me one, so I just thought of her when I was making it.
With that spun sugar, it's not just a garnish to make it look pretty.
Like, it adds something, and Like that one that I just tried, tou can hear it crunching.
It adds a completely different dimension.
But the greatest thing in there is that pastry cream.
This is what we asked for.
This is top-notch.
- Good job.
- Thank you, chef.
Christian.
How're you feeling? Not too good.
I didn't get my sugar on in time, but hopefully the taste will get me through.
Visually, different-colored caramel.
On the bottom, I've got an unfinished caramel, almost like a sort of blond sugar syrup.
Some different shapes moving there.
You've got a slight indent here on the inside.
So now it looks like it's been slammed against the wall.
I was racing with time, so my focus was definitely start building.
Let's sample.
The secret is a gentle tap to break the caramel.
Nice-sounding caramel.
And that should just ease off.
Now Hardly any cream in there.
However, what you have nailed Is the cooking of the profiteroles.
They're light.
They're crisp on the outside.
Really tasty.
- Thank you, chef.
- Thank you.
All right, so I'm gonna go ahead and try one.
See, that's I got, like, three pieces on this one, just because of how much caramel now is on that, so The profiteroles are great.
the sugar is what's getting me, the fact that they're just, like, glued together.
Jaimee.
- Yes, chef.
- Wow.
Jaimee's looks real good.
It has the shape that it is supposed to be.
It look pretty much exactly as the one the chef presented, so I don't think she's going home today.
No finishing touches are on the outside.
No spun sugar? My sugar towards the bottom, it was easing up.
What worried me, the amount of sugar.
None of this sugar should be seen.
It should be almost like a glue that sticks them together from the outside, because the problem that I'm gonna have now is, when I pick on off there like that, the whole lot is gonna come up in my hand.
The delicate way that you put this together here was brilliant, but then here I've got this mask of heavy, sticky caramel.
I'm gonna ask you to do something.
I want you to take one off for me.
- I'm not gonna be able to.
- No? If you're not gonna be able to do it, then how the hell am I? Jaimee, I want you to take one off for me.
- I am not gonna be able to.
- No? If you're not gonna be able to do it, then how the hell am I? - That is the best I can.
- Ok.
But just look at the wedge of caramel there.
Every time when i lift one i just get a bits of that.
Touch on the top of there.
It is wet because of the undercook It may look good, but it tastes nowhere near as good as it looks.
So now, look at all this sugar starts looking That was a incredibly difficult pressure test.
Sadly, one of you is going home, and we need a moment to discuss that now.
That has to be the most difficult pressure test ever.
Ever, for sure.
Courtney, delicious, light, cooked perfectly.
I mean, Jaimee's, visually, tonight, looked incredible.
Absolutely.
I thought for sure that was gonna be the star.
Christian's has to be one of the better-tasting.
Visually, it doesn't have that wow factor.
Right, not at all.
Nowhere near as pretty as the others.
- Yeah.
- Are you certain? - Yeah, yeah.
- Yeah? Here we go.
Tonight, there was one croquembouche that stood out for all the right reasons in terms of its finesse, its practicality, but more importantly, the taste.
Congratulations Courtney.
- Great job.
- Thank you, chef.
Well done.
Head up to the balcony.
Thank you.
Jaimee's critique was not that good.
You know, mine wasn't the best, so we shall see.
Christian and Jaimee, that was a tall order tonight.
However, we can only judge you both on what you put forward.
Christian's looked awful, so I have a little bit of hope.
The person leaving MasterChef and we are so sorry to see this individual go I have to redeem myself.
I don't want to be that person going home.
I don't want to let my family down.
I don't want to let my son down.
I need to win right now.
The person leaving MasterChef tonight is Jaimee Vitolo.
Christian, say good-bye to Jaimee.
Congratulations, you're in the top five.
Head up to the balcony.
Oh, Jaimee, we went into this pressure test tonight, young lady, let me tell you, thinking you were the one that was safe.
Your bakery assistant's experience didn't shine through, and unfortunately, my darling, you produced a croquembouche that may have looked beautiful but was totally impractical to break down.
I'm sorry, my darling.
Come and say good-bye now, darling, please.
I'm so sad.
Come on.
Come on, gorgeous little thing.
Come here.
You're in New York, I'm in New York.
You need a door opening in our restaurants, we're there, guaranteed.
I haven't got a job going home, so Darling, we can help that.
- Thank you.
- Okay? - Thank you.
- Well done, darling.
Thanks.
Put your apron on your bench.
Take care.
As a kid, I didn't have any friends.
I got bullied.
But now I've become stronger.
- Jaimee.
- I think I might pee my pants.
- Bloody delicious.
- Thank you.
You are now the most famous blueberry tart in New Jersey.
- Congratulations.
- Thank you.
Good job, Jaimee! The chefs definitely helped me boost my confidence.
I learned a lot about not just cooking, but about myself.
This is one of the funniest moments of my life ever.
The red team, ladies and gentlemen! Nothing's getting in my way now.
I mean, I made it to the top six.
Like That's a huge hurdle I just jumped, so I've overcome a lot of things that I didn't think I'd ever be able to do.
Next week I'm sure you've missed your loved ones.
It's a two-hour MasterChef packed with emotion.
I'll be honest with you.
He's my hero in life.
You will make their favorite dish.
- Love you, Paula.
- Make something yummy.
and then The home cooks take on a gruesome challenge.
- How do I do this? - Who's got the brains I never made brains a day in my life.
- who has the heart - Nice.
- and who gets the - Testicles.
- Are you excited? - Yes, chef.
- No, chef.