Masterchef (2010) s06e08 Episode Script
Happy Birthday MASTERCHEF
Last week on MasterChef Salisbury steak.
Wow.
When forced to think outside the box That's the water in there.
Veronica Three compartments of it has been filled up with puke.
And Jesse It's like a mouthful of sand.
Turned their TV dinners Please take off your apron.
Into a TV disaster.
Tonight We are all here to celebrate the 100th episode.
Can the top 14 rise to the occasion? - Perfect.
- Whoo! Or will the party What is this, anybody? Oh [bleep.]
.
Go up in smoke? It's a celebration.
Not a cremation.
the MasterChef kitchen, our 14 remaining home cooks are dropped off in Rancho Palos Verdes, California, for a historic team challenge.
Ocean's behind us.
There's vineyards.
Whatever we're doing, I'm gonna enjoy.
It's gonna be a wonderful experience.
Welcome.
Good to see you guys.
I'm a California girl through and through.
It's so refreshing to be outdoors, but I know that it's kind of, like, the silence before the storm.
Welcome to your next big team challenge.
We are all here to celebrate a huge milestone for all of us here on MasterChef.
The 100th episode.
Come on.
And guess who will be making all the food for this incredible celebration? That's right.
You will be making a spectacular lunch for 100 esteemed guests.
- Yeah! - Whoo! Yeah.
I've been watching MasterChef since it started.
And it's kind of nice to be part of history.
You will all be cooking for luminaries of the culinary world.
Restaurateurs, chefs, food critics, even former contestants who have gone on to success in our industry.
Now, for this incredible occasion, we want to see one amazing appetizer and one stunning entree from each team.
For your appetizer, we want each team to make a dish featuring these beauties.
Exquisite Malpeque oysters with the most amazing Royal Ossetra caviar.
- Whoo! - Now, we also want you to make a elegant entree starring this.
A phenomenal duck breast.
Your food must rise to the occasion.
Yes, Chef.
Nick and Olivia, you had the winning dishes in the previous challenge, so you will become team captains.
History in the making.
There is nothing more important than winning this team challenge.
Now, Nick, since you had the winning dish, you get to pick first.
First person I'm gonna pick is probably the hardest worker in the kitchen.
Amanda.
Amanda.
Wow.
Nick, who I see as the best contestant here, picks me first, and I am absolutely honored, and I feel so good.
Okay, Olivia, next.
The reason I'm going to choose this person is because I think they have demonstrated a lot of technique.
Derrick.
Excellent.
Derrick, come up.
My worry with Olivia is I don't think she's confident enough in herself to be a team captain.
We've been on a winning team together twice and we're gonna make it a third time with Stephen.
Wow.
Katrina.
Sara.
Chris.
I'm picking Charlie.
- I'm gonna choose Hetal.
- Hetal, welcome.
- I'm taking Shelly.
- Shelly.
Good.
I'm gonna choose Kerry.
Tommy, Claudia, final pick.
How do you feel? It feels like being in grade school again, when I'd be the last one to get picked for the softball team.
I've worked with Nick before, and we've both worked together seamlessly, and I'm hoping that Nick is gonna pick me.
I wanna win.
So I'm picking the best person that's gonna that's gonna fit with my team.
It's gonna be Claudia.
Wow.
Claudia.
Tommy, please come pick up your apron.
I'm worried about having Tommy on my team.
He does stupid things under pressure.
He overcomplicates and he's not the greatest at working as a team.
Right.
Red Team, Blue Team, you have just 60 minutes before you'll be serving that stunning oyster and caviar appetizer to our Are you ready? Yes, Chef.
Your 60 minutes prep starts now.
Off you go, guys.
The pressure is on.
With the pantry stocked full of the finest ingredients, it is now up to our home cooks to devise and execute a menu worthy of the MasterChef What I'm thinking is a poached oyster.
- Yeah.
- In white wine and butter.
- I like it.
- We're gonna sit it on top of a pickled slaw.
I make a salsa with, like, jalapeño, apple, and kumquats.
- And I saw kumquats back there.
- Cool, instead of kumquats, - put cucumbers.
- Okay.
Put cucumbers.
Love it.
We'll put you in charge of that.
You want to make a little crème fraiche? Mix the caviar inside.
It's gonna go good with the apple salad.
- It will have it already - I like the crème fraiche.
You know, I'm feeling really good about this menu.
It's a great collaboration with Nick.
Okay, for the duck, I'm thinking a Moroccan type of spiced duck.
And then candied carrots.
- Beautiful? - Yeah.
- Good? - Okay.
Let's go.
While the Blue Team quickly agrees on a simple, upscale menu, on the Red Team, Captain Olivia has more ambitious plans in mind.
We're gonna smoke the oyster.
We can fry this oyster and make it really good.
It fries super quick.
I think it's the fastest way - to go with the oyster.
- I wanna smoke the oyster.
They're gonna do something expected.
If I may recommend, shaved cucumber 'cause it's bright and light.
Done, but I want a citrus in there.
Use a vinaigrette? Yes, perfect.
I have another challenge today: working with Olivia.
And she's coming up with the menu.
It's like so many components.
We're gonna do duck basted in orange and fresh ginger.
When that comes out, you supreme the orange, add the orange, and then we're gonna toast pistachios.
We're gonna do a cauliflower purée.
It's gonna go along with carrots that are roasted with cumin and onion.
I think it's too many ingredients.
- I do too.
- Too many ingredients? Yup.
It's too complicated for all of us to nail this.
- Yeah, I'm sorry guys.
- Okay.
- Okay.
- We can do it.
As the teams begin their prep, out in the dining area, Chefs, food critics, and past contestants gather to celebrate the 100th episode of MasterChef.
I hope these guys are bringing their A-game.
Make sure it is good.
When it goes on that plate, you only get one shot to impress.
This is it.
We need to get these roasting right now.
First of all, the milestone of 100 episodes of one of the biggest cooking competitions anywhere in the world, think about it.
Extraordinary.
There we go.
That's the flavor we need.
I am very nervous.
Your reputation, yours, and mine, and MasterChef's reputation is on the line here.
You want me to start smoking oysters now? Smoke it and chill it, then we can start now.
- Absolutely.
- We're giving them these beautiful ingredients to work with.
Can they execute beautiful appetizers and beautiful entrees? The bit of advice I would have to give to them today is just don't overthink it.
You've got great ingredients to work with.
Just give them respect, and your dish will shine.
Oh.
Oh, that smoke.
Yeah, sorry, it's smoky.
How long does it take to smoke the oyster? Six minutes.
No.
Not six minutes, that's an overcooked oyster.
They just have to be touched by smoke.
It has to be cooked.
Not raw.
Oh, my God.
Being Creole, I know my way around oysters.
I know oysters cooked, grilled, raw, flambéed, in Thanksgiving stuffing.
But they're not listening to me.
- What are you doing there? - Smoking oysters.
But they're [bleep.]
.
Olivia.
- Are they overcooked? - They're [bleep.]
.
They're all overcooked.
- Did you test one? - No, sir.
You don't throw all the oysters in there and cook them all.
They're all [bleep.]
.
I hate to say it, but I told you.
I told you.
Guys, what are we gonna do? I've got no more oysters.
You don't throw all the oysters in there and cook them all.
They're all guys, what are we gonna do? I've got no more oysters.
Chris takes the oysters and Incinerates them.
Are all the oysters in? No.
Come on, guys.
Can you have a meeting and sort this out? - Yeah.
- Now.
Thank you.
Okay, guys.
Group decision.
Do we wanna serve two oysters? The consequence of ruining these oysters means that we have to put out two on each plate instead of three.
I mean, for me, that feels ridiculous.
So everything else we do has to be that much better to make up for the fact that we don't have a good enough portion size for everyone.
Are they going to change course? They got to step up now.
I'm seriously worried.
With just minutes before the start of service for the 100th episode lunch, the judges check on the Red Team's oyster appetizer.
Okay, Olivia, let's go.
Uh right.
Where's the appetizer? - What is that? - Right here.
No, are you taking the piss or what? - Uh-uh.
- No.
That is the appetizer? - Yeah.
- Where's the caviar? Are you serious? That should be the garnish on top of another dish.
I have never been more embarrassed.
What we wind up with is really an amuse-bouch this big.
Sorry, not good enough.
Let's go.
Take that back, guys.
Change that.
Just over five minutes from now we're open.
Let's go.
Oh, my God.
My expectations are through the roof right now, simply because it's the 100th episode of MasterChef.
I don't know how much higher the standard can be held.
I would be very nervous right now.
- Okay, so use that dressing.
- So, start Start using the dressing.
Mandoline the fennel.
One minute to go.
Right behind you, right behind you.
- Go, go.
- You got it, Nick.
Come on, guys.
Come on, Blue Team.
- You got it.
- You good.
You good I'm looking around at my Blue Team.
Everybody's at their stations.
Let's keep 'em rolling, guys.
We're doing well.
Everyone's doing what needs to be done.
We keep rolling like this, and the Red Team might as well jump off that cliff.
Red Team, Blue Team, we are ready to start serving.
Let's go.
We're ready for service on table one.
- Red Team! - Yes? - Yes.
- Get a plan.
Figure this out.
Blue Team's going out with their food.
Table six, please.
The Blue Team is serving butter poached oysters with cucumber and apple pickle and caviar vinaigrette.
Meanwhile, the Red Team is still working on their newly revised appetizer.
Smoked oysters and caviar with a salad of fennel and grapefruit.
You guys, work from one direction to the other.
- So which way are we going? - Let's go.
- So when she's doing a step - Okay, that's good.
Good.
You're following with the next.
- Got it? Okay.
- I know I'm this is like She's doing the caviar behind me.
I set all the plates out, and Olivia starts going scattered.
You've got to work from one way or another.
- I know, I know.
- This is confusing.
The clock is ticking and we got to get that food going out.
Eight covers for an oyster salad.
- We have the oysters, Derrick.
- No.
I'm talking about the next table.
- Okay.
- I understand what I'm calling, - okay? - Okay.
Derrick is an alpha male, and we gets a chance, he's going to push Olivia straight to the side and take over, like he always does.
Guys, faster.
We got to push.
Ugh.
Service, please.
With Derrick helping to expedite, the Red Team finally gets their appetizers out.
This isn't what I expected.
- Yeah, I know.
- I was expecting, like, something a little bit more like a bite.
- Yeah.
- And this is more like a salad.
In today's challenge, each team will serve 50 of the 100 VIPs, whose feedback will help the judges decide which team performed the best, and which team will have to face the pressure test.
So, this is probably the table everyone was most nervous to cook for.
Tell me what we thought about the Blue Team's oyster course.
I think that they were creative with the plating.
It was colorful.
I don't think the caviar should've been sitting on the plate.
I wish it were on top of the actual dish itself.
I think my plate explains it all.
Blue Team's oysters were delicious.
All right.
Thank you, guys.
I loved the concept of the dish with a lot of contrasting flavors.
But I would have loved to have more oysters and caviar on the dish.
Service, please.
Last table for appetizers.
- Olivia, two seconds.
- Yeah? Yes, Chef.
So that was terrible.
- Okay? That wasn't good.
- Okay.
The problem is, there's no organization.
You need to be in control of your brigade.
I know, but Derrick seems to think that I can't handle it, so he's just [bleep.]
me off, which is really becoming a problem.
Well put him in his place.
Okay.
- You're the captain.
- Okay.
So, at the end of the day, this is riding on your shoulders.
- I'm sorry, that's just it.
- No, you're right.
You've got a whole other course to claw this back.
- You're right.
- Okay? Get a meeting, get your team together, and they do as you say.
- Okay.
- Period.
- You're right.
Yeah.
- Got it? - Thank you.
Thank you.
- Let's go.
Come on.
Gordon basically gave me a slap in the face.
I'm like, Olivia, trust yourself.
You know what you're doing.
No time for tears.
I have five minutes to turn it around.
Red Team, Blue Team, just under five minutes for 50 stunning entrees.
Let's go.
Purée, carrots, duck, garnishes, sauce over here.
I got something burning back here.
It smells like plas Plastic? [bleep.]
.
Blue Team, what is this? - Golly.
- What? Blue Team, anybody? That's my fault.
Set the [bleep.]
timer.
I gave Charlie one job.
How do you burn carrots? Unbelievable.
We don't have anymore carrots? No.
So we need another veg.
That was our veg, so I don't know what to do.
That's not good.
Charlie, it's a celebration.
Not a cremation.
[bleep.]
.
Happy birthday 100, MasterChef! It's the celebration lunch for the 100th episode of MasterChef.
While Christina adds finishing touches to her own celebration cake, the entree service is in full-swing.
- Come on, Blue Team! - We can do it.
- Charlie, you got duck? - It's coming.
The Blue Team is serving seared Moroccan spiced duck with forbidden rice and roasted fennel.
We need six more duck.
Copy that.
Copy that.
The Red Team is serving duck braised in ginger and orange butter with cauliflower purée, roasted carrots, and cilantro oil.
Don't do too many 'cause we don't it to get cold.
Even though we got off to a rough start, I am so confident in the fact that we have turned it around.
Nice plates, guys.
I know we're putting out something that looks really good and it tastes amazing.
You're doing awesome expoing.
Plates look beautiful.
I would want to be on this team right now.
- Good job.
- Thank you, Chef.
- Thank you, Chef.
- Whoo! While the Red Team has found their rhythm, on the Blue Team, timing issues are slowing down their service.
This duck is cold.
- Duck is what? - It's cold.
Excuse me? The duck is cold.
Who sent me the duck? - Charlie, did you give - I did not I did not bring the duck up there.
Nick brought the duck up there, Chef.
Nick brought the duck.
Come on then, Nick.
Talk to the team, Nick.
I'm talking to 'em.
It's chaos.
Utter chaos.
Charlie's cutting duck and leaving it out to sit and get cold.
I've got a sauce that's burning over here.
Oh, come on.
Then I put Shelly on the sauce.
It's ruined.
I got the sauce.
Go.
We started out so strong.
I don't understand where we're going right now.
Charlie, we need one, two, three.
Now.
Three.
Don't slice too early, Charlie.
Don't slice too early, Charlie.
You got to let them rest.
Chef Ramsay's telling me let the duck rest.
Charlie, now.
It needs to rest before I cut it.
It's just gonna bleed.
Now, Charlie.
Just do it now.
But the captain of the team is telling me cut the duck and put it on a plate.
So I cut the duck because he's the captain.
Are they cooked? Oh, my God.
Nick.
Give me that duck.
You can't slice that when it's that raw.
Nick is the worst leader ever.
Team, come here.
Urgently.
Everybody's walking around like they're on holiday, in a vineyard, picking [bleep.]
grapes.
Have some respect, get your team up to speed, and start getting some quality.
Please.
While Nick tries to get his Blue Team back on track, out in the dining area, Christina discovers that the Red Team is also having problems with the cook on their duck.
- It's overcooked for you? - Yeah.
Okay.
Yeah.
In today's challenge, comments from the VIPs will be crucial in helping the judges to determine a winner.
The losing team will face the pressure test.
I had the Blue Team's today.
It was pretty remarkable.
Overall, I give it an eight out of ten.
Last table, Blue Team.
Are you happy with that, Nick? - Yes, sir.
Yes, Chef.
- Good.
Six top.
Let's go.
- What table number? - Table four, please.
Overall, I think Blue Team did a great job.
Just inconsistent with the duck, but other than that I loved it.
Last table.
Take it, take it, take it.
I think the Red Team rocked it.
The duck was cooked to a beautiful temperature, and the roasted carrots were a huge hit at the table.
Whoo! Whoo! I don't know if we've won.
I don't know if we've lost, because you never know.
But, ultimately, I had a personal win.
Our duck tasted good.
Our appetizers went out on time.
We finished.
We executed.
Every single plate looked the same.
Cook's done.
I wish I felt as good as I did during appetizer round.
But at the same time, this is my third team challenge.
I know that just because it was hard for us doesn't mean it was easy for the Red Team.
That looks incredible.
Look at that.
- Great job.
- Thank you.
Really good job.
Amazing.
So guys, I want to introduce you to the incredible home cooks that, right now, are currently experiencing their own MasterChef journey.
Ladies and gentlemen, the Red Team.
I've never felt such a sense of team accomplishment.
Getting to cook for these restaurateurs and past contestants, this is why I'm here.
Wow.
What an amazing thing.
Come on, guys.
The Blue Team.
Ladies and gentlemen, thank you for joining us here to help celebrate this 100th episode.
Both teams had their ups and downs, but there can only be one winning team.
The winning team, who will not be facing the dreaded pressure test that team will be decided back in the MasterChef kitchen.
- Aww! - Come on! To the 100th episode, congratulations.
Well done.
The Blue Team has to win.
I cannot face another pressure test.
So, I'm just hoping that the Red Team screwed up more than we did.
I've been in every pressure test.
I've been in every elimination challenge.
Like, I think this is my time to be the winner.
Welcome back to the MasterChef kitchen.
In yesterday's challenge, we asked you to help us celebrate the 100th episode of MasterChef.
Red Team, captained by Olivia, scared us.
Christina, Graham, and myself were shocked by that appetizer.
It looked like half a canapé.
You know that.
But you bounced back, you made decisions, you stuck to them, and you finally got over the line.
Blue Team, captained by Nick.
Wow.
You presented that first appetizer and it made us take a step back.
You nailed it.
Unfortunately, you didn't maintain that standard through the entire service.
The team that we decided gave the best performance and ultimately put out the best plates, the team safe from elimination Red Team.
Yeah! Congratulations, Red Team.
Your journey in the MasterChef kitchen continues, so you're gonna make it to episode 101.
- Yeah! - Whoo! Good job, guys.
Please, head on up.
Right now, I'm feeling disappointed in myself and being the team captain of the losing team.
This is a tough loss.
I'm used to being a winner, so this is a new flavor for me to taste.
Blue Team, not all of you are going to have to face this pressure test.
Just six of you are.
[bleep.]
.
The decision of which member of your team will not face the pressure test will be made by all of you.
You will have five minutes to work out a unanimous decision amongst yourselves.
When that time is up, we need one name.
If you cannot reach a decision, we will eliminate all of you.
Blue Team, not all of you are going to have to face this pressure test.
Just six of you are.
[bleep.]
.
You'll have five minutes to work out a unanimous decision amongst yourselves.
When that time is up, we need one name.
If you cant reach a decision, we will eliminate all of you.
Oh.
Please had to the wine room and come back with one name.
We didn't come together in our team challenge, so how are we gonna come together in five minutes? We should maybe all just say a name.
And then go from there.
- Sara.
- Charlie.
But I did everything I was told.
Shelly burnt the sauce.
Charlie burnt the carrots.
So if you think that performance is worthy of saving yourself, something's wrong.
From me being able to watching everything, - my vote is Stephen.
- I didn't make a mistake.
Who did I ask to do the rice? Stephen, but Stephen knew how to operate the pressure cooker - Who did I ask to do the rice? - You asked me to.
- But when I don't know how to - And then I asked you to do the sauce and you didn't know how to do the sauce.
Shelly lives in a whole another galaxy, man.
I don't know what she sees in herself, but the general consensus of the team is that Shelly dropped the ball.
Two minutes left.
Just being absolutely objective - Mm-hmm.
- Mm-hmm.
I did help recover on the vegetable, the rice, the sauce.
But if I do go in the pressure test, I'll survive.
So who are you going with? Who are we saving, Shelly? I'm gonna fight for myself.
- How do - I don't wanna be down there.
Then let's all get [bleep.]
eliminated.
Time.
Let's go.
Let's go, guys.
Line up please.
Thank you.
Would the person that will not be facing tonight's pressure test please step forward now? Really? Stephen, you are officially safe from elimination.
Please head up to the balcony.
I'm a competitor and I know this is a competition, but Stephen worked his ass off.
He kept the team on track and he really deserved to be saved.
Yesterday, I presented my world-famous birthday cake.
For this challenge tonight, we want each of you to present us with something like this.
Birthday cake.
Beautiful, right? - Mm.
- Mm-hmm.
In case you're wondering why there are two candles, that's because, after this pressure test, two of your MasterChef dreams will be Blown out.
- Oh, my.
- Oh, God.
Now, every great birthday cake has its own unique style.
Whoo! - Mmm, mmm, mmm.
- Yes.
You can whatever flavor combinations you like, as long as your cake is a minimum of three layers, has a beautiful frosting, and it needs to somehow celebrate the 100th episode.
Right.
All of you, it's time to head to your stations.
Let's go.
This is the most important cake that I've ever baked in my life.
I do not want to go back to fixing people's air conditioner as an A/C man in New Orleans.
Like, I got to make this thing happen.
In front of you, you all have everything you need to make us an amazing birthday cake.
You also have access to a limited pantry to help make your cake stand out from the crowd.
Your 90 minutes starts now.
Whoo! - Come on, guys.
- Good, guys.
All right, Christina, - Where would you start? - Okay, first thing's first.
You got to get that sponge batter going.
You start with butter, sugar, you add your eggs one by one.
If you add eggs too many at a time, you will separate your butter sugar mixture and it will take you three times as long trying to get that mixture together.
This ain't right.
This ain't right.
I'd say if they don't have their cake in the oven baking in the first 20 minutes, they're really starting to fall behind.
I'm doing a basic sponge cake, but it's gonna have orange zest frosting with toasted coconut on the outside.
I'ma keep it kind of traditional and I'ma do a vanilla birthday cake with sprinkles.
I'ma make it real fun.
I'ma dress it up.
I'm making a vanilla cake with Nutella and strawberry filling.
I've made this cake for myself on my birthday, so this is a piece of cake.
Your cakes need to be in the oven.
Boom.
All right, Claudia, tell me about the cake.
I am going to be making a tres leches cake with fresh fruit in the middle exactly like those made in Mexico.
- Good luck.
- Feliz cumpleaños, - Señor Ramsay.
- It's not my 100th birthday.
I'm 48.
Not yet.
- Thank you.
- Let's go.
What is Charlie doing? He's making more batter.
He doesn't have enough batter in his mix.
He's not gonna have a done cake.
Um Charlie, get your sponges in the oven.
- I'm coming.
- And I mean quick.
Yes, sir.
Those cakes better be out of the oven, cooling.
- Ugh.
- Oh, no.
It collapsed.
It collapsed.
I think Amanda's cake's raw in the middle.
- No.
- They have sunk to oblivion.
Oh, her cakes fell in the middle.
Oh, my goodness, me.
Yeah.
I know.
I failed.
I failed.
Oh, Amanda.
Amanda, Amanda, Amanda.
- What is she doing? - Oh, Amanda.
- That's raw.
- I know.
I think that we're witnessing the moment right now where we lose one of our favorites.
I decided to take the cakes out of the oven too early, and I failed the baking challenge.
This sucks.
Oh, my goodness, me.
- That's raw.
- I know.
- What is she doing? - Oh, Amanda.
Come on.
Hey, you can put this together.
Use your frosting and your icing to patch it up.
- Yes.
- Okay? - That's what I'm gonna do.
- And just treat it like a bit of plastic surgery.
- Okay.
- Okay? We're in L.
A.
- I'll do that.
- Look at my face.
Look at me.
You can do this.
- Thank you, Chef.
- Come on.
- Thank you, Chef.
- Let's go.
All right, guys.
Just 17 minutes left.
Whoo.
- Hi, Charlie.
- Hello.
Is your cake out of the oven? - I'm about to.
- You're cutting it close.
- Charlie.
- You have to make a minimum three-layer layer cake.
How are you going to get that done? I'm going to use this to make a mini-birthday cake for you.
- That's my only option.
- So how are you still gonna get three? You have less than Remember, it's got to look pretty.
- Yes, Chef, I got you.
- Celebratory for us.
- You're gonna love this cake.
- Okay? The big 100.
- Y'all gonna love it.
- Not a lot of time.
Hit it, Charlie.
Ladies and gentlemen, ten minutes remaining.
I'm excited about Shelly's.
I think everyone's sticking to their roots, and she's going with kind of an island theme.
She's got, you know, the rum and the mint.
Claudia's doing a tres leches cake, so finally she's playing to her strength.
You got it, Claudia.
Just under three minutes to go.
This is where you have an opportunity to make your cake shine.
It's too hot.
- What is he doing? - He's using his hand.
What is that? The human spatula.
Oh, my God, Charlie.
I can't even I don't wanna look at this.
- Put it on the pan.
- Leave it on the pan.
Oh, my God.
Ten, nine, eight, seven Go, go, go, go, go, go.
Six, five, four, three, two, one.
And stop.
Hands in the air.
Now that's what I call pressure.
Well done.
Please bring your birthday cakes down to the front.
Sadly, two out of the six of you will be leaving shortly.
I'll begin with Nick.
Christina's probably the best baker in the world, so I'm nervous for her to taste my cake.
But after looking down to my left, I think I'm fine.
What kind of cake did you make? I made a sponge cake with a mascarpone and blood orange icing.
- Okay.
- And toasted coconut.
Well, let's see how it tastes.
The knife is slicing very easily down and through.
Looks pretty good.
Your frosting is sweet and definitely has the essence of orange.
A little orange juice, a little orange zest in the cake batter, I think, would've helped reinforce the flavor.
But, overall, I am pretty impressed.
Thank you.
Amanda, go ahead and tell me what you've made.
I made a vanilla sponge cake with a Nutella, butter cream, and strawberry filling, and butter cream outside.
The center, clearly not done.
It's delicious, though.
The frosting's not grainy.
Filling's great.
Strawberry's are done perfectly.
Just, what a shame - Yeah.
- That the cake itself, which is what everything is built upon, is not cooked.
But based on the flavor, I would say that you're not out of it yet.
Thank you.
Shelly, describe your cake, please.
It's a mojito rum cake with lime zest and some spiced rum.
Unfortunately, your sponge is undercooked.
So this solidified dampness is where the cake was liquid, and it's gotten all firm.
It needs more cooking, Shelly.
Is that your best performance? Sadly not.
Thank you.
Sara.
I made a yellow sponge and then there is a raspberry sauce inside.
It's nice, soft, even, in that slicing process.
The cream cheese frosting tastes more just like butter confection sugar than it does sort of, like, that rich, creamy cream cheese.
I think that the raspberry was a smart decision.
But you're on the same playing field as everyone else.
Okay.
All right, Claudia.
Let's discuss what we have first.
I've made for you a traditional tres leches cake with a lemon cream cheese frosting.
So tres leches - what milks are you using? What's in this? I used sweetened condensed milk, evaporated milk, and whole milk.
Dang.
Wow.
See how even the layers are and everything? I mean, you should be proud.
That's pretty awesome.
That's delicious.
Yeah, it's everything we're looking for.
- Thank you so much, Chef.
- Good job.
Thank you.
- Yeah, Claud! - Good job.
I knew it.
Good job.
Charlie, our 100th birthday celebration.
The idea tonight was to bake us a stunning cake.
- All right.
- It looks like you've been frosting a lump of concrete.
- But it tastes good.
- But it tastes good.
Yes, Chef.
Happy Birthday, MasterChef.
I mean, are you serious? The idea tonight was to bake us a stunning cake.
All right.
Describe your mess.
What I've created for you is a wonderful three-layer sponge cake with sprinkles in the sponge and blood orange icing.
And this is really good.
It would be good if I was [bleep.]
blind.
You could cover.
It tastes really good though, Chef.
I promise you.
Okay.
Well It's pretty.
Claudia, taste that, will you, please? Oh, my God.
It's delicious.
It's good? Come on.
Don't leave me hanging.
I mean, the sponge is fragrant, the frosting's delicious, but you have to have the ugliest cake tonight.
Not just in the MasterChef kitchen.
I'm talking America.
I'm sorry about that.
Wow.
That was a tough pressure test.
Please come around front.
I'm so disappointed in myself.
I feel like I have one foot on my way back to Brooklyn.
Two of you will be going home.
But there was one of you that put together a birthday cake that we were really excited about.
Claudia.
Good job.
Go ahead and head upstairs.
Whoo! I cannot believe it.
Amanda and Sara are known to be the best bakers in our competition, and they've just been knocked down by the Latina.
Excuse me? Like excI'm sorry, Graham, can you just repeat that again? - You did great.
- Thank you.
Can the following two home cooks please step forward? Nick and Sara.
Your cakes were on the same level.
Not good enough to be put on display at a bakery, but, to be honest, not bad enough to eliminate you this evening.
Both of you can head on up to the balcony.
You are safe tonight.
Thank you.
Amanda, you know, needed more cooking, great intention, but you can't re-cook a sponge.
Shelly, it presented itself well, but too dense.
And the density was caused because it was undercooked.
Charlie wears his heart on his sleeve every time he comes into this kitchen.
But you managed to put something together that didn't really look like a layered cake.
It looked like an accident.
Charlie, step forward please.
Your time is done in the MasterChef kitchen.
- Oh, God.
- Please take off your apron and put it onto your bench.
- Bye, sweetie.
- Bye.
You all right? All right.
Good-bye, y'all.
- Charlie! - Bye, Charlie.
- We love you.
- We love you! I came in here straight from New Orleans.
An attic rat, fixing old air conditioners.
Who that? And I'm leaving here a well-tuned chef.
I feel like I'm really a chef now.
Red Team! This is the beginning of a lot of good things.
This opens up so many other doors for me to continue in the culinary world.
- At a boy, Charlie.
- I'm nowhere near done with cooking.
Amanda and Shelly, this is so hard.
I'm hoping that I've done enough to my cake for the flavors to be there and that I won't go home.
I'm so close to changing my life for my little girl.
And I have so much more to give in this kitchen.
And I don't wanna go home today.
Amanda and Shelly, two very strong and talented cooks.
I don't enjoy sending talent home.
So this isn't easy.
Shelly Please take your apron off.
Say goodnight to Amanda.
Give me a kiss.
Come on.
- It was a pleasure.
- I'm sorry.
It was a pleasure.
You understand me? It was a pleasure.
I promise you.
And head upstairs to the balcony.
What? What? Take your apron off and head upstairs to the balcony.
I'm sorry.
I'm so sorry.
It's okay.
It's okay.
Amanda, I think everybody in this kitchen had such high hopes for you.
You cook brilliantly.
You mustn't let this become the end of your journey.
Come here, gorgeous.
- Amanda, good job.
- Oh, thank you so much.
- Love you, Amanda.
- Thanks, guys.
- We love you, Amanda.
- Love you.
For me to be at MasterChef has been incredible.
I'm absolutely proud of myself for breaking the stereotypes that are out there.
I am strong.
I'm confident.
Enjoy.
I'm Muslim.
I'm not suppressed.
I have my own voice.
And I had three of the best chefs in the entire world eat my food and say great things.
You're nailing it with the presentation, the flavors, and the technique, which is what we're looking for.
You are back with a vengeance.
- Great job.
- Thank you so much, Chef.
The Red Team.
I'm gonna continue cooking.
I'm gonna continue baking.
And I can't wait to see who the next MasterChef is.
Next week, on MasterChef - Whoo! - Yeah! The home cooks Let's go, let's go.
Are faced with replicating Gordon Ramsay's greatest hits.
Whoo.
This is going to be impossible.
I have no idea how to do this.
It's the toughest culinary challenge of their lives.
- Aah! - Ow, you're so hot.
- Come on, come on.
- Oh, my God.
Oh.
Some home cooks reach new heights That, I want to run back to Vegas with.
And others crash to an all-time low.
You wanted us to taste this? Godfrey: ROLL! HANG ON.
Wow.
When forced to think outside the box That's the water in there.
Veronica Three compartments of it has been filled up with puke.
And Jesse It's like a mouthful of sand.
Turned their TV dinners Please take off your apron.
Into a TV disaster.
Tonight We are all here to celebrate the 100th episode.
Can the top 14 rise to the occasion? - Perfect.
- Whoo! Or will the party What is this, anybody? Oh [bleep.]
.
Go up in smoke? It's a celebration.
Not a cremation.
the MasterChef kitchen, our 14 remaining home cooks are dropped off in Rancho Palos Verdes, California, for a historic team challenge.
Ocean's behind us.
There's vineyards.
Whatever we're doing, I'm gonna enjoy.
It's gonna be a wonderful experience.
Welcome.
Good to see you guys.
I'm a California girl through and through.
It's so refreshing to be outdoors, but I know that it's kind of, like, the silence before the storm.
Welcome to your next big team challenge.
We are all here to celebrate a huge milestone for all of us here on MasterChef.
The 100th episode.
Come on.
And guess who will be making all the food for this incredible celebration? That's right.
You will be making a spectacular lunch for 100 esteemed guests.
- Yeah! - Whoo! Yeah.
I've been watching MasterChef since it started.
And it's kind of nice to be part of history.
You will all be cooking for luminaries of the culinary world.
Restaurateurs, chefs, food critics, even former contestants who have gone on to success in our industry.
Now, for this incredible occasion, we want to see one amazing appetizer and one stunning entree from each team.
For your appetizer, we want each team to make a dish featuring these beauties.
Exquisite Malpeque oysters with the most amazing Royal Ossetra caviar.
- Whoo! - Now, we also want you to make a elegant entree starring this.
A phenomenal duck breast.
Your food must rise to the occasion.
Yes, Chef.
Nick and Olivia, you had the winning dishes in the previous challenge, so you will become team captains.
History in the making.
There is nothing more important than winning this team challenge.
Now, Nick, since you had the winning dish, you get to pick first.
First person I'm gonna pick is probably the hardest worker in the kitchen.
Amanda.
Amanda.
Wow.
Nick, who I see as the best contestant here, picks me first, and I am absolutely honored, and I feel so good.
Okay, Olivia, next.
The reason I'm going to choose this person is because I think they have demonstrated a lot of technique.
Derrick.
Excellent.
Derrick, come up.
My worry with Olivia is I don't think she's confident enough in herself to be a team captain.
We've been on a winning team together twice and we're gonna make it a third time with Stephen.
Wow.
Katrina.
Sara.
Chris.
I'm picking Charlie.
- I'm gonna choose Hetal.
- Hetal, welcome.
- I'm taking Shelly.
- Shelly.
Good.
I'm gonna choose Kerry.
Tommy, Claudia, final pick.
How do you feel? It feels like being in grade school again, when I'd be the last one to get picked for the softball team.
I've worked with Nick before, and we've both worked together seamlessly, and I'm hoping that Nick is gonna pick me.
I wanna win.
So I'm picking the best person that's gonna that's gonna fit with my team.
It's gonna be Claudia.
Wow.
Claudia.
Tommy, please come pick up your apron.
I'm worried about having Tommy on my team.
He does stupid things under pressure.
He overcomplicates and he's not the greatest at working as a team.
Right.
Red Team, Blue Team, you have just 60 minutes before you'll be serving that stunning oyster and caviar appetizer to our Are you ready? Yes, Chef.
Your 60 minutes prep starts now.
Off you go, guys.
The pressure is on.
With the pantry stocked full of the finest ingredients, it is now up to our home cooks to devise and execute a menu worthy of the MasterChef What I'm thinking is a poached oyster.
- Yeah.
- In white wine and butter.
- I like it.
- We're gonna sit it on top of a pickled slaw.
I make a salsa with, like, jalapeño, apple, and kumquats.
- And I saw kumquats back there.
- Cool, instead of kumquats, - put cucumbers.
- Okay.
Put cucumbers.
Love it.
We'll put you in charge of that.
You want to make a little crème fraiche? Mix the caviar inside.
It's gonna go good with the apple salad.
- It will have it already - I like the crème fraiche.
You know, I'm feeling really good about this menu.
It's a great collaboration with Nick.
Okay, for the duck, I'm thinking a Moroccan type of spiced duck.
And then candied carrots.
- Beautiful? - Yeah.
- Good? - Okay.
Let's go.
While the Blue Team quickly agrees on a simple, upscale menu, on the Red Team, Captain Olivia has more ambitious plans in mind.
We're gonna smoke the oyster.
We can fry this oyster and make it really good.
It fries super quick.
I think it's the fastest way - to go with the oyster.
- I wanna smoke the oyster.
They're gonna do something expected.
If I may recommend, shaved cucumber 'cause it's bright and light.
Done, but I want a citrus in there.
Use a vinaigrette? Yes, perfect.
I have another challenge today: working with Olivia.
And she's coming up with the menu.
It's like so many components.
We're gonna do duck basted in orange and fresh ginger.
When that comes out, you supreme the orange, add the orange, and then we're gonna toast pistachios.
We're gonna do a cauliflower purée.
It's gonna go along with carrots that are roasted with cumin and onion.
I think it's too many ingredients.
- I do too.
- Too many ingredients? Yup.
It's too complicated for all of us to nail this.
- Yeah, I'm sorry guys.
- Okay.
- Okay.
- We can do it.
As the teams begin their prep, out in the dining area, Chefs, food critics, and past contestants gather to celebrate the 100th episode of MasterChef.
I hope these guys are bringing their A-game.
Make sure it is good.
When it goes on that plate, you only get one shot to impress.
This is it.
We need to get these roasting right now.
First of all, the milestone of 100 episodes of one of the biggest cooking competitions anywhere in the world, think about it.
Extraordinary.
There we go.
That's the flavor we need.
I am very nervous.
Your reputation, yours, and mine, and MasterChef's reputation is on the line here.
You want me to start smoking oysters now? Smoke it and chill it, then we can start now.
- Absolutely.
- We're giving them these beautiful ingredients to work with.
Can they execute beautiful appetizers and beautiful entrees? The bit of advice I would have to give to them today is just don't overthink it.
You've got great ingredients to work with.
Just give them respect, and your dish will shine.
Oh.
Oh, that smoke.
Yeah, sorry, it's smoky.
How long does it take to smoke the oyster? Six minutes.
No.
Not six minutes, that's an overcooked oyster.
They just have to be touched by smoke.
It has to be cooked.
Not raw.
Oh, my God.
Being Creole, I know my way around oysters.
I know oysters cooked, grilled, raw, flambéed, in Thanksgiving stuffing.
But they're not listening to me.
- What are you doing there? - Smoking oysters.
But they're [bleep.]
.
Olivia.
- Are they overcooked? - They're [bleep.]
.
They're all overcooked.
- Did you test one? - No, sir.
You don't throw all the oysters in there and cook them all.
They're all [bleep.]
.
I hate to say it, but I told you.
I told you.
Guys, what are we gonna do? I've got no more oysters.
You don't throw all the oysters in there and cook them all.
They're all guys, what are we gonna do? I've got no more oysters.
Chris takes the oysters and Incinerates them.
Are all the oysters in? No.
Come on, guys.
Can you have a meeting and sort this out? - Yeah.
- Now.
Thank you.
Okay, guys.
Group decision.
Do we wanna serve two oysters? The consequence of ruining these oysters means that we have to put out two on each plate instead of three.
I mean, for me, that feels ridiculous.
So everything else we do has to be that much better to make up for the fact that we don't have a good enough portion size for everyone.
Are they going to change course? They got to step up now.
I'm seriously worried.
With just minutes before the start of service for the 100th episode lunch, the judges check on the Red Team's oyster appetizer.
Okay, Olivia, let's go.
Uh right.
Where's the appetizer? - What is that? - Right here.
No, are you taking the piss or what? - Uh-uh.
- No.
That is the appetizer? - Yeah.
- Where's the caviar? Are you serious? That should be the garnish on top of another dish.
I have never been more embarrassed.
What we wind up with is really an amuse-bouch this big.
Sorry, not good enough.
Let's go.
Take that back, guys.
Change that.
Just over five minutes from now we're open.
Let's go.
Oh, my God.
My expectations are through the roof right now, simply because it's the 100th episode of MasterChef.
I don't know how much higher the standard can be held.
I would be very nervous right now.
- Okay, so use that dressing.
- So, start Start using the dressing.
Mandoline the fennel.
One minute to go.
Right behind you, right behind you.
- Go, go.
- You got it, Nick.
Come on, guys.
Come on, Blue Team.
- You got it.
- You good.
You good I'm looking around at my Blue Team.
Everybody's at their stations.
Let's keep 'em rolling, guys.
We're doing well.
Everyone's doing what needs to be done.
We keep rolling like this, and the Red Team might as well jump off that cliff.
Red Team, Blue Team, we are ready to start serving.
Let's go.
We're ready for service on table one.
- Red Team! - Yes? - Yes.
- Get a plan.
Figure this out.
Blue Team's going out with their food.
Table six, please.
The Blue Team is serving butter poached oysters with cucumber and apple pickle and caviar vinaigrette.
Meanwhile, the Red Team is still working on their newly revised appetizer.
Smoked oysters and caviar with a salad of fennel and grapefruit.
You guys, work from one direction to the other.
- So which way are we going? - Let's go.
- So when she's doing a step - Okay, that's good.
Good.
You're following with the next.
- Got it? Okay.
- I know I'm this is like She's doing the caviar behind me.
I set all the plates out, and Olivia starts going scattered.
You've got to work from one way or another.
- I know, I know.
- This is confusing.
The clock is ticking and we got to get that food going out.
Eight covers for an oyster salad.
- We have the oysters, Derrick.
- No.
I'm talking about the next table.
- Okay.
- I understand what I'm calling, - okay? - Okay.
Derrick is an alpha male, and we gets a chance, he's going to push Olivia straight to the side and take over, like he always does.
Guys, faster.
We got to push.
Ugh.
Service, please.
With Derrick helping to expedite, the Red Team finally gets their appetizers out.
This isn't what I expected.
- Yeah, I know.
- I was expecting, like, something a little bit more like a bite.
- Yeah.
- And this is more like a salad.
In today's challenge, each team will serve 50 of the 100 VIPs, whose feedback will help the judges decide which team performed the best, and which team will have to face the pressure test.
So, this is probably the table everyone was most nervous to cook for.
Tell me what we thought about the Blue Team's oyster course.
I think that they were creative with the plating.
It was colorful.
I don't think the caviar should've been sitting on the plate.
I wish it were on top of the actual dish itself.
I think my plate explains it all.
Blue Team's oysters were delicious.
All right.
Thank you, guys.
I loved the concept of the dish with a lot of contrasting flavors.
But I would have loved to have more oysters and caviar on the dish.
Service, please.
Last table for appetizers.
- Olivia, two seconds.
- Yeah? Yes, Chef.
So that was terrible.
- Okay? That wasn't good.
- Okay.
The problem is, there's no organization.
You need to be in control of your brigade.
I know, but Derrick seems to think that I can't handle it, so he's just [bleep.]
me off, which is really becoming a problem.
Well put him in his place.
Okay.
- You're the captain.
- Okay.
So, at the end of the day, this is riding on your shoulders.
- I'm sorry, that's just it.
- No, you're right.
You've got a whole other course to claw this back.
- You're right.
- Okay? Get a meeting, get your team together, and they do as you say.
- Okay.
- Period.
- You're right.
Yeah.
- Got it? - Thank you.
Thank you.
- Let's go.
Come on.
Gordon basically gave me a slap in the face.
I'm like, Olivia, trust yourself.
You know what you're doing.
No time for tears.
I have five minutes to turn it around.
Red Team, Blue Team, just under five minutes for 50 stunning entrees.
Let's go.
Purée, carrots, duck, garnishes, sauce over here.
I got something burning back here.
It smells like plas Plastic? [bleep.]
.
Blue Team, what is this? - Golly.
- What? Blue Team, anybody? That's my fault.
Set the [bleep.]
timer.
I gave Charlie one job.
How do you burn carrots? Unbelievable.
We don't have anymore carrots? No.
So we need another veg.
That was our veg, so I don't know what to do.
That's not good.
Charlie, it's a celebration.
Not a cremation.
[bleep.]
.
Happy birthday 100, MasterChef! It's the celebration lunch for the 100th episode of MasterChef.
While Christina adds finishing touches to her own celebration cake, the entree service is in full-swing.
- Come on, Blue Team! - We can do it.
- Charlie, you got duck? - It's coming.
The Blue Team is serving seared Moroccan spiced duck with forbidden rice and roasted fennel.
We need six more duck.
Copy that.
Copy that.
The Red Team is serving duck braised in ginger and orange butter with cauliflower purée, roasted carrots, and cilantro oil.
Don't do too many 'cause we don't it to get cold.
Even though we got off to a rough start, I am so confident in the fact that we have turned it around.
Nice plates, guys.
I know we're putting out something that looks really good and it tastes amazing.
You're doing awesome expoing.
Plates look beautiful.
I would want to be on this team right now.
- Good job.
- Thank you, Chef.
- Thank you, Chef.
- Whoo! While the Red Team has found their rhythm, on the Blue Team, timing issues are slowing down their service.
This duck is cold.
- Duck is what? - It's cold.
Excuse me? The duck is cold.
Who sent me the duck? - Charlie, did you give - I did not I did not bring the duck up there.
Nick brought the duck up there, Chef.
Nick brought the duck.
Come on then, Nick.
Talk to the team, Nick.
I'm talking to 'em.
It's chaos.
Utter chaos.
Charlie's cutting duck and leaving it out to sit and get cold.
I've got a sauce that's burning over here.
Oh, come on.
Then I put Shelly on the sauce.
It's ruined.
I got the sauce.
Go.
We started out so strong.
I don't understand where we're going right now.
Charlie, we need one, two, three.
Now.
Three.
Don't slice too early, Charlie.
Don't slice too early, Charlie.
You got to let them rest.
Chef Ramsay's telling me let the duck rest.
Charlie, now.
It needs to rest before I cut it.
It's just gonna bleed.
Now, Charlie.
Just do it now.
But the captain of the team is telling me cut the duck and put it on a plate.
So I cut the duck because he's the captain.
Are they cooked? Oh, my God.
Nick.
Give me that duck.
You can't slice that when it's that raw.
Nick is the worst leader ever.
Team, come here.
Urgently.
Everybody's walking around like they're on holiday, in a vineyard, picking [bleep.]
grapes.
Have some respect, get your team up to speed, and start getting some quality.
Please.
While Nick tries to get his Blue Team back on track, out in the dining area, Christina discovers that the Red Team is also having problems with the cook on their duck.
- It's overcooked for you? - Yeah.
Okay.
Yeah.
In today's challenge, comments from the VIPs will be crucial in helping the judges to determine a winner.
The losing team will face the pressure test.
I had the Blue Team's today.
It was pretty remarkable.
Overall, I give it an eight out of ten.
Last table, Blue Team.
Are you happy with that, Nick? - Yes, sir.
Yes, Chef.
- Good.
Six top.
Let's go.
- What table number? - Table four, please.
Overall, I think Blue Team did a great job.
Just inconsistent with the duck, but other than that I loved it.
Last table.
Take it, take it, take it.
I think the Red Team rocked it.
The duck was cooked to a beautiful temperature, and the roasted carrots were a huge hit at the table.
Whoo! Whoo! I don't know if we've won.
I don't know if we've lost, because you never know.
But, ultimately, I had a personal win.
Our duck tasted good.
Our appetizers went out on time.
We finished.
We executed.
Every single plate looked the same.
Cook's done.
I wish I felt as good as I did during appetizer round.
But at the same time, this is my third team challenge.
I know that just because it was hard for us doesn't mean it was easy for the Red Team.
That looks incredible.
Look at that.
- Great job.
- Thank you.
Really good job.
Amazing.
So guys, I want to introduce you to the incredible home cooks that, right now, are currently experiencing their own MasterChef journey.
Ladies and gentlemen, the Red Team.
I've never felt such a sense of team accomplishment.
Getting to cook for these restaurateurs and past contestants, this is why I'm here.
Wow.
What an amazing thing.
Come on, guys.
The Blue Team.
Ladies and gentlemen, thank you for joining us here to help celebrate this 100th episode.
Both teams had their ups and downs, but there can only be one winning team.
The winning team, who will not be facing the dreaded pressure test that team will be decided back in the MasterChef kitchen.
- Aww! - Come on! To the 100th episode, congratulations.
Well done.
The Blue Team has to win.
I cannot face another pressure test.
So, I'm just hoping that the Red Team screwed up more than we did.
I've been in every pressure test.
I've been in every elimination challenge.
Like, I think this is my time to be the winner.
Welcome back to the MasterChef kitchen.
In yesterday's challenge, we asked you to help us celebrate the 100th episode of MasterChef.
Red Team, captained by Olivia, scared us.
Christina, Graham, and myself were shocked by that appetizer.
It looked like half a canapé.
You know that.
But you bounced back, you made decisions, you stuck to them, and you finally got over the line.
Blue Team, captained by Nick.
Wow.
You presented that first appetizer and it made us take a step back.
You nailed it.
Unfortunately, you didn't maintain that standard through the entire service.
The team that we decided gave the best performance and ultimately put out the best plates, the team safe from elimination Red Team.
Yeah! Congratulations, Red Team.
Your journey in the MasterChef kitchen continues, so you're gonna make it to episode 101.
- Yeah! - Whoo! Good job, guys.
Please, head on up.
Right now, I'm feeling disappointed in myself and being the team captain of the losing team.
This is a tough loss.
I'm used to being a winner, so this is a new flavor for me to taste.
Blue Team, not all of you are going to have to face this pressure test.
Just six of you are.
[bleep.]
.
The decision of which member of your team will not face the pressure test will be made by all of you.
You will have five minutes to work out a unanimous decision amongst yourselves.
When that time is up, we need one name.
If you cannot reach a decision, we will eliminate all of you.
Blue Team, not all of you are going to have to face this pressure test.
Just six of you are.
[bleep.]
.
You'll have five minutes to work out a unanimous decision amongst yourselves.
When that time is up, we need one name.
If you cant reach a decision, we will eliminate all of you.
Oh.
Please had to the wine room and come back with one name.
We didn't come together in our team challenge, so how are we gonna come together in five minutes? We should maybe all just say a name.
And then go from there.
- Sara.
- Charlie.
But I did everything I was told.
Shelly burnt the sauce.
Charlie burnt the carrots.
So if you think that performance is worthy of saving yourself, something's wrong.
From me being able to watching everything, - my vote is Stephen.
- I didn't make a mistake.
Who did I ask to do the rice? Stephen, but Stephen knew how to operate the pressure cooker - Who did I ask to do the rice? - You asked me to.
- But when I don't know how to - And then I asked you to do the sauce and you didn't know how to do the sauce.
Shelly lives in a whole another galaxy, man.
I don't know what she sees in herself, but the general consensus of the team is that Shelly dropped the ball.
Two minutes left.
Just being absolutely objective - Mm-hmm.
- Mm-hmm.
I did help recover on the vegetable, the rice, the sauce.
But if I do go in the pressure test, I'll survive.
So who are you going with? Who are we saving, Shelly? I'm gonna fight for myself.
- How do - I don't wanna be down there.
Then let's all get [bleep.]
eliminated.
Time.
Let's go.
Let's go, guys.
Line up please.
Thank you.
Would the person that will not be facing tonight's pressure test please step forward now? Really? Stephen, you are officially safe from elimination.
Please head up to the balcony.
I'm a competitor and I know this is a competition, but Stephen worked his ass off.
He kept the team on track and he really deserved to be saved.
Yesterday, I presented my world-famous birthday cake.
For this challenge tonight, we want each of you to present us with something like this.
Birthday cake.
Beautiful, right? - Mm.
- Mm-hmm.
In case you're wondering why there are two candles, that's because, after this pressure test, two of your MasterChef dreams will be Blown out.
- Oh, my.
- Oh, God.
Now, every great birthday cake has its own unique style.
Whoo! - Mmm, mmm, mmm.
- Yes.
You can whatever flavor combinations you like, as long as your cake is a minimum of three layers, has a beautiful frosting, and it needs to somehow celebrate the 100th episode.
Right.
All of you, it's time to head to your stations.
Let's go.
This is the most important cake that I've ever baked in my life.
I do not want to go back to fixing people's air conditioner as an A/C man in New Orleans.
Like, I got to make this thing happen.
In front of you, you all have everything you need to make us an amazing birthday cake.
You also have access to a limited pantry to help make your cake stand out from the crowd.
Your 90 minutes starts now.
Whoo! - Come on, guys.
- Good, guys.
All right, Christina, - Where would you start? - Okay, first thing's first.
You got to get that sponge batter going.
You start with butter, sugar, you add your eggs one by one.
If you add eggs too many at a time, you will separate your butter sugar mixture and it will take you three times as long trying to get that mixture together.
This ain't right.
This ain't right.
I'd say if they don't have their cake in the oven baking in the first 20 minutes, they're really starting to fall behind.
I'm doing a basic sponge cake, but it's gonna have orange zest frosting with toasted coconut on the outside.
I'ma keep it kind of traditional and I'ma do a vanilla birthday cake with sprinkles.
I'ma make it real fun.
I'ma dress it up.
I'm making a vanilla cake with Nutella and strawberry filling.
I've made this cake for myself on my birthday, so this is a piece of cake.
Your cakes need to be in the oven.
Boom.
All right, Claudia, tell me about the cake.
I am going to be making a tres leches cake with fresh fruit in the middle exactly like those made in Mexico.
- Good luck.
- Feliz cumpleaños, - Señor Ramsay.
- It's not my 100th birthday.
I'm 48.
Not yet.
- Thank you.
- Let's go.
What is Charlie doing? He's making more batter.
He doesn't have enough batter in his mix.
He's not gonna have a done cake.
Um Charlie, get your sponges in the oven.
- I'm coming.
- And I mean quick.
Yes, sir.
Those cakes better be out of the oven, cooling.
- Ugh.
- Oh, no.
It collapsed.
It collapsed.
I think Amanda's cake's raw in the middle.
- No.
- They have sunk to oblivion.
Oh, her cakes fell in the middle.
Oh, my goodness, me.
Yeah.
I know.
I failed.
I failed.
Oh, Amanda.
Amanda, Amanda, Amanda.
- What is she doing? - Oh, Amanda.
- That's raw.
- I know.
I think that we're witnessing the moment right now where we lose one of our favorites.
I decided to take the cakes out of the oven too early, and I failed the baking challenge.
This sucks.
Oh, my goodness, me.
- That's raw.
- I know.
- What is she doing? - Oh, Amanda.
Come on.
Hey, you can put this together.
Use your frosting and your icing to patch it up.
- Yes.
- Okay? - That's what I'm gonna do.
- And just treat it like a bit of plastic surgery.
- Okay.
- Okay? We're in L.
A.
- I'll do that.
- Look at my face.
Look at me.
You can do this.
- Thank you, Chef.
- Come on.
- Thank you, Chef.
- Let's go.
All right, guys.
Just 17 minutes left.
Whoo.
- Hi, Charlie.
- Hello.
Is your cake out of the oven? - I'm about to.
- You're cutting it close.
- Charlie.
- You have to make a minimum three-layer layer cake.
How are you going to get that done? I'm going to use this to make a mini-birthday cake for you.
- That's my only option.
- So how are you still gonna get three? You have less than Remember, it's got to look pretty.
- Yes, Chef, I got you.
- Celebratory for us.
- You're gonna love this cake.
- Okay? The big 100.
- Y'all gonna love it.
- Not a lot of time.
Hit it, Charlie.
Ladies and gentlemen, ten minutes remaining.
I'm excited about Shelly's.
I think everyone's sticking to their roots, and she's going with kind of an island theme.
She's got, you know, the rum and the mint.
Claudia's doing a tres leches cake, so finally she's playing to her strength.
You got it, Claudia.
Just under three minutes to go.
This is where you have an opportunity to make your cake shine.
It's too hot.
- What is he doing? - He's using his hand.
What is that? The human spatula.
Oh, my God, Charlie.
I can't even I don't wanna look at this.
- Put it on the pan.
- Leave it on the pan.
Oh, my God.
Ten, nine, eight, seven Go, go, go, go, go, go.
Six, five, four, three, two, one.
And stop.
Hands in the air.
Now that's what I call pressure.
Well done.
Please bring your birthday cakes down to the front.
Sadly, two out of the six of you will be leaving shortly.
I'll begin with Nick.
Christina's probably the best baker in the world, so I'm nervous for her to taste my cake.
But after looking down to my left, I think I'm fine.
What kind of cake did you make? I made a sponge cake with a mascarpone and blood orange icing.
- Okay.
- And toasted coconut.
Well, let's see how it tastes.
The knife is slicing very easily down and through.
Looks pretty good.
Your frosting is sweet and definitely has the essence of orange.
A little orange juice, a little orange zest in the cake batter, I think, would've helped reinforce the flavor.
But, overall, I am pretty impressed.
Thank you.
Amanda, go ahead and tell me what you've made.
I made a vanilla sponge cake with a Nutella, butter cream, and strawberry filling, and butter cream outside.
The center, clearly not done.
It's delicious, though.
The frosting's not grainy.
Filling's great.
Strawberry's are done perfectly.
Just, what a shame - Yeah.
- That the cake itself, which is what everything is built upon, is not cooked.
But based on the flavor, I would say that you're not out of it yet.
Thank you.
Shelly, describe your cake, please.
It's a mojito rum cake with lime zest and some spiced rum.
Unfortunately, your sponge is undercooked.
So this solidified dampness is where the cake was liquid, and it's gotten all firm.
It needs more cooking, Shelly.
Is that your best performance? Sadly not.
Thank you.
Sara.
I made a yellow sponge and then there is a raspberry sauce inside.
It's nice, soft, even, in that slicing process.
The cream cheese frosting tastes more just like butter confection sugar than it does sort of, like, that rich, creamy cream cheese.
I think that the raspberry was a smart decision.
But you're on the same playing field as everyone else.
Okay.
All right, Claudia.
Let's discuss what we have first.
I've made for you a traditional tres leches cake with a lemon cream cheese frosting.
So tres leches - what milks are you using? What's in this? I used sweetened condensed milk, evaporated milk, and whole milk.
Dang.
Wow.
See how even the layers are and everything? I mean, you should be proud.
That's pretty awesome.
That's delicious.
Yeah, it's everything we're looking for.
- Thank you so much, Chef.
- Good job.
Thank you.
- Yeah, Claud! - Good job.
I knew it.
Good job.
Charlie, our 100th birthday celebration.
The idea tonight was to bake us a stunning cake.
- All right.
- It looks like you've been frosting a lump of concrete.
- But it tastes good.
- But it tastes good.
Yes, Chef.
Happy Birthday, MasterChef.
I mean, are you serious? The idea tonight was to bake us a stunning cake.
All right.
Describe your mess.
What I've created for you is a wonderful three-layer sponge cake with sprinkles in the sponge and blood orange icing.
And this is really good.
It would be good if I was [bleep.]
blind.
You could cover.
It tastes really good though, Chef.
I promise you.
Okay.
Well It's pretty.
Claudia, taste that, will you, please? Oh, my God.
It's delicious.
It's good? Come on.
Don't leave me hanging.
I mean, the sponge is fragrant, the frosting's delicious, but you have to have the ugliest cake tonight.
Not just in the MasterChef kitchen.
I'm talking America.
I'm sorry about that.
Wow.
That was a tough pressure test.
Please come around front.
I'm so disappointed in myself.
I feel like I have one foot on my way back to Brooklyn.
Two of you will be going home.
But there was one of you that put together a birthday cake that we were really excited about.
Claudia.
Good job.
Go ahead and head upstairs.
Whoo! I cannot believe it.
Amanda and Sara are known to be the best bakers in our competition, and they've just been knocked down by the Latina.
Excuse me? Like excI'm sorry, Graham, can you just repeat that again? - You did great.
- Thank you.
Can the following two home cooks please step forward? Nick and Sara.
Your cakes were on the same level.
Not good enough to be put on display at a bakery, but, to be honest, not bad enough to eliminate you this evening.
Both of you can head on up to the balcony.
You are safe tonight.
Thank you.
Amanda, you know, needed more cooking, great intention, but you can't re-cook a sponge.
Shelly, it presented itself well, but too dense.
And the density was caused because it was undercooked.
Charlie wears his heart on his sleeve every time he comes into this kitchen.
But you managed to put something together that didn't really look like a layered cake.
It looked like an accident.
Charlie, step forward please.
Your time is done in the MasterChef kitchen.
- Oh, God.
- Please take off your apron and put it onto your bench.
- Bye, sweetie.
- Bye.
You all right? All right.
Good-bye, y'all.
- Charlie! - Bye, Charlie.
- We love you.
- We love you! I came in here straight from New Orleans.
An attic rat, fixing old air conditioners.
Who that? And I'm leaving here a well-tuned chef.
I feel like I'm really a chef now.
Red Team! This is the beginning of a lot of good things.
This opens up so many other doors for me to continue in the culinary world.
- At a boy, Charlie.
- I'm nowhere near done with cooking.
Amanda and Shelly, this is so hard.
I'm hoping that I've done enough to my cake for the flavors to be there and that I won't go home.
I'm so close to changing my life for my little girl.
And I have so much more to give in this kitchen.
And I don't wanna go home today.
Amanda and Shelly, two very strong and talented cooks.
I don't enjoy sending talent home.
So this isn't easy.
Shelly Please take your apron off.
Say goodnight to Amanda.
Give me a kiss.
Come on.
- It was a pleasure.
- I'm sorry.
It was a pleasure.
You understand me? It was a pleasure.
I promise you.
And head upstairs to the balcony.
What? What? Take your apron off and head upstairs to the balcony.
I'm sorry.
I'm so sorry.
It's okay.
It's okay.
Amanda, I think everybody in this kitchen had such high hopes for you.
You cook brilliantly.
You mustn't let this become the end of your journey.
Come here, gorgeous.
- Amanda, good job.
- Oh, thank you so much.
- Love you, Amanda.
- Thanks, guys.
- We love you, Amanda.
- Love you.
For me to be at MasterChef has been incredible.
I'm absolutely proud of myself for breaking the stereotypes that are out there.
I am strong.
I'm confident.
Enjoy.
I'm Muslim.
I'm not suppressed.
I have my own voice.
And I had three of the best chefs in the entire world eat my food and say great things.
You're nailing it with the presentation, the flavors, and the technique, which is what we're looking for.
You are back with a vengeance.
- Great job.
- Thank you so much, Chef.
The Red Team.
I'm gonna continue cooking.
I'm gonna continue baking.
And I can't wait to see who the next MasterChef is.
Next week, on MasterChef - Whoo! - Yeah! The home cooks Let's go, let's go.
Are faced with replicating Gordon Ramsay's greatest hits.
Whoo.
This is going to be impossible.
I have no idea how to do this.
It's the toughest culinary challenge of their lives.
- Aah! - Ow, you're so hot.
- Come on, come on.
- Oh, my God.
Oh.
Some home cooks reach new heights That, I want to run back to Vegas with.
And others crash to an all-time low.
You wanted us to taste this? Godfrey: ROLL! HANG ON.