Masterchef (2010) s06e90 Episode Script

1 (Dramatic instrumental music) (Audience cheers and applause) Gordon: Thank you very much.
Welcome to a "MasterChef" special, the "MasterChef" celebrity showdown.
And it all takes place right here tonight in the MasterChef Arena.
Tonight Are you feeling a bit nervous? Honestly, I only get star-struck over chefs.
Gordon: Celebrities will compete for charity Let's go! Gordon: And culinary bragging rights.
It's beautiful.
(Laughs) Gordon: First up, we have two stars of America's number one television show Lift! "Empire" Ta'Rhonda, are you happy? No! (Laughter) Gordon: Going head-to-head over a luxurious mystery box.
Kaitlin: Ta'Rhonda better be scared, because I have knives, and I'm standing behind her.
I'm taking every last one of you guys home with me.
Gordon: And then Yeah! Gordon: Former NFL player, and now a film and TV star, Terry Crews, along with his wife, Rebecca Delicious! Gordon: Will take on film and TV stars Boris Kodjoe Come on! Gordon: And Nicole Ari Parker in the battle of the cupcakes.
Switch! Coming in! Are you okay? Whoo! Gordon: And two of the world's most in-demand supermodels will go head-to-head (Together) Gigi! Gigi! Gordon: In the hottest "MasterChef" battle in history.
You've got a lot of wine in there.
Are you trying to get me drunk? Yeah.
You like-- well, okay.
Absolutely spot-on.
Mind-blowing.
And finally, three "MasterChef" champions will face an intense team challenge against three Okay, here we go.
Gordon: Of the freshest names in the culinary world.
What do I do? Herb butter is done.
What about you, Luca? (Laughs) Tonight, each celebrity home cook will be representing a cause near and dear to each of their hearts.
We are giving every celebrity competing tonight $15,000 for their charity just for stepping into the ring, but the winner of each battle will receive a $25,000 check for their charity.
(Cheers and applause) Let's get right to it with our first of four unique battles, this is the "MasterChef" celebrity showdown.
(Audience cheers and applause) Now, our first celebrity cooks going head-to-head are both stars in America's number one television show.
Our first celebrity home cook recently shot to superstardom after landing the role as Porsha Taylor in Fox's hit show "Empire.
" Ladies and gentlemen, tonight, please welcome Ta'Rhonda Jones.
(Audience cheers and applause) Ta'Rhonda Jones, ladies and gentlemen.
(Audience cheers and applause) Ta'Rhonda: I'm very passionate about acting, but my passion for cooking is everything, and it's a big honor to be here at "MasterChef" today.
I know Chef Ramsay is pretty tough, but I got some tricks up my sleeves.
Ta'Rhonda, apart from being a very talented actress, rumors say that you are a very talented chef.
Thank you.
Where did that start? Well, I started out as a prep cook at a nursing home, and then two months after that, I was promoted to the head cook.
Wow.
And I didn't know how to cook a lick, but that's when the cooking started for me, 'cause I'm like, "Okay, I got promoted.
I got to do something.
" So I started watching all these food shows, and then bam, next thing you know, I just became this-- I became you.
(Audience laughter) (Audience cheers and applause) Tonight is all about charity, so, Ta'Rhonda, tell us which charity you're competing for tonight.
What's near and dear to your heart? My charity is going towards the Brady Campaign to Prevent Gun Violence.
My brother was gunned down last year, so this competition today is very personal for me, so, yeah.
(Audience cheers and applause) My big question is to you, young lady.
Have you got what it takes to win this showdown tonight? What? Absolutely.
I'm ready.
(Audience cheers and applause) Okay, battling Ta'Rhonda tonight will be another big star from "Empire.
" Her character is driven, ambitious.
She plays the role of "Empire's" ruthless Rhonda Lyon.
Please welcome Kaitlin Doubleday.
(Audience cheers and applause) Welcome.
(Audience cheers and applause) Kaitlin Doubleday, ladies and gentlemen.
(Audience cheers and applause) Kaitlin: I love cooking.
I'll cook dinner for my family once a month, but I cannot believe that I am on "MasterChef" to compete.
It's incredibly nerve-racking.
Obviously my mom likes my cooking, but I don't know if Judge Ramsay will.
Kaitlin.
Hey.
You're quite a serious foodie.
I am.
Where did that passion start? I discovered food, like, through relationships and friends and traveling.
I went to India at 18 and Thailand, and I really have always loved foreign foods and just my own sort of food journey through the years.
Nice.
So, Kaitlin, what charity are you competing for? I'm competing for Best Friends.
It's an animal rescue organization that I've worked really closely with for years, so (Audience cheers and applause) Something that I'm passionate about, and 25 grand would rescue 5,000 animals from shelters, so that would be Wow.
A huge difference.
(Audience cheers and applause) Right, Kaitlin and Ta'Rhonda, please head to your stations.
Thank you.
(Audience cheers and applause) All right, ladies.
You will each have one hour to cook us one beautiful plate of food.
Now, this is where America's number one drama meets America's number one cooking show, so for your battle, we're putting an "Empire" spin on the "MasterChef" mystery box.
We want both of you to take whatever ingredients you find under your mystery boxes and use them to create one stunning "MasterChef"-worthy dish.
Oh, God.
Right? I know.
Right, ladies, as you'd expect from an "Empire" themed box, it's filled with the world's most decadent, delicious ingredients.
On the count of three, lift your boxes.
One, two, three, lift.
(Audience cheers and applause) Now, you'll find things like lobster, filet mignon, caviar, champagne, oysters, king crab, truffles, dark chocolate, and edible flowers.
Mm-mm-mm.
Ta'Rhonda, first impressions? Are you happy? No! (Audience laughter) Christina: All right, ladies.
The time has come for this "Empire" battle to commence.
(Audience cheers and applause) Two dishes, one winner.
Your 60 minutes starts now.
(Audience cheers and applause) Let's go! I'm making filet mignon with lobster mash and a red wine beef broth tangy sauce.
I don't have a name for it, but I just know it's going to be filled with goodness.
Let's start with shallots.
I'm going to make a butter poached lobster tail with king crab coated in bread crumbs with a citrus beurre blanc sauce.
Woo-hoo! Ta'Rhonda better be scared, 'cause I'm gonna have knives, and I'm standing behind her.
So tonight they're thrown into the deep end with a mystery box that oozes decadence.
Christina, immediately what are you drawn to? I love the black truffles.
I love to see the lobster tail.
What about you? Gordon: For me, the filet mignon, the lobster tail, the king crab, and the mushrooms.
Some of the best quality ingredients we've ever seen in this competition.
You good, Katie? I'm all right.
(Laughs) Christina: But I think luxurious ingredients are sometimes hard to work with, because if you don't use them properly, it can be highly disrespectful.
Gordon: Exactly that.
I'm taking every last one of you guys home with me.
(Cheers and applause) Gordon: Ta'Rhonda, what are you doing? I'm going to do a filet mignon and mashed potatoes.
Like a surf and turf.
Why surf and turf? I like steak.
I'm very familiar with filet mignon.
I love my filet mignon pink, medium rare.
How do you like your steak? I like them brown.
Brown? (Audience cheers and applause) I like them well-done, well-done.
Well-done? Yeah.
But if you like it pink, I'll make it pink for you.
Make sure you don't overcook that filet mignon.
Christina: All right, Kaitlin.
Hi.
You did not leave a lot left in your mystery box.
Uh, I know, I know.
What are you working with? I'm going to make a butter sauce to lay over some lobster, and I'm going to put fennel and onions and snow peas on the bottom.
Very interesting.
What's going on in this pan over here? That's going to be the butter citrus sauce, but I reduced it, so I'm going to add butter back into it.
Good luck.
Thank you.
All right, so Kaitlin is looking so strong.
She's got so many beautiful things to put on her dish.
But on the other hand, I'm worried about her reduction.
Gordon, it's quite dark, and no matter how beautiful that lobster is, if she's coating her entire dish in this sauce that's burnt and sour, I don't know that we're going to love it.
Ooh, this is getting really burnt.
Gordon: 15 minutes gone.
45 minutes to go.
Come on! (Audience cheers and applause) Ta'Rhonda, look what she's doing with those peppercorns, like any chef would do in their kitchen.
Crushing those peppercorns.
Incredible.
What is she doing over there? Whoa! Is this too soon for her to put that filet in the pan? I mean, we still are 45 minutes out.
What's she doing? (Laughs) Christina: Coming up, the showdowns continue when two supermodels go head-to-head.
How's it going, Dev? Christina: And two of TV's funniest couples take the competition over the top.
(Whoosh) What is she doing over there? (Dramatic instrumental music) Whoa! Is this too soon for her to put that filet in the pan? We still are 45 minutes out.
What's she doing? Ta'Rhonda! Are we good? There's nothing worse than filet that's overcooked.
'Cause if you overcook it, it's going to be super tough and chewy.
It's not going to be great with that mashed potatoes.
You worried about it being overcooked? Oh, no, I think it's fine.
I'm very confident.
All right, good luck.
You sound like my mother.
"You better not burn it, or I'ma kick your ashtray.
" (Laughs) Kaitlin: More butter.
That's really good.
If Ta'Rhonda can pull off that filet cooked perfectly to medium rare, if she can nail that lobster mash, something tells me nothing's going to beat her dish.
Crowd: (Chanting) Kaitlin, Kaitlin, Kaitlin I love it.
Look at the speed of Kaitlin's knife skills.
I mean, look.
I mean, she's chopping like a professional chef.
Just under 20 minutes to go.
Watching the way that you chop and holding a knife like that, it looks like you've been cooking for years.
Does it? Yeah, I mean, fast, proper.
That's a really good compliment.
Thank you.
How's the lobster? Because there's nothing worse than a rubbery lobster.
It's getting close.
Now how's that sauce? Oh, dear.
So it's broken a little bit.
Okay.
I was afraid when I reduced this I reduced it too much.
The best way to bring that butter sauce back is start off with a couple tablespoons of cream in a pan.
Bring it to boil and add the sauce.
The cream will hold it.
Yep, okay.
I actually think that it's going to be fine.
It's good.
I'm going to be good.
Excellent.
Good job.
Thank you.
(Audience cheers and applause) It's perfect.
Gordon: Last two minutes, ladies and gentlemen! Come on! (Audience cheers and applause) Let's go! Christina: Look at them plating.
Amazing.
Pretty, right? Will that stay? 60 seconds to go! Come on! (Audience cheers and applause) Christina: Yeah! Truffle.
Gordon: Four, three, two, one.
And stop! (Audience cheers and applause) (Audience cheers and applause continues) Wow, that was incredible.
Seriously.
Well done.
Now for the most exciting part, Kaitlin, bring your plate up here.
Thank you.
Visually, it looks beautiful.
Describe the dish, please.
Kaitlin: My dish is a butter poached lobster sitting on fennel, snow peas, some Alaskan king crab covered in Panko and breadcrumbs.
Gordon: So the big question for me is, how do you know that lobster is cooked perfectly? Because poaching it is one of the most difficult things to do for any professional chef, let alone an actor.
(Audience laughter) I kept sticking the thermometer in it.
Judging by the temperature, I thought it was done enough, and hopefully not overdone.
The moment of truth.
Unfortunately, it's a touch overcooked.
Yeah.
There should be just a touch of pink in the center.
Tell me about the sauce.
You started off with a sort of citrus.
Shallots and citrus butter cream sauce.
It tastes good.
Really? Oh.
(Audience cheers and applause) When you poach something in butter, it just tenderizes it so the whole thing is soft, tender.
Lovely technique.
Love that richness of sauce, 'cause it sort of just lifts everything.
Um, really good job.
Well done.
Thank you.
(Audience cheers and applause) I got to say, my favorite part about this dish is that herbaceous texture that comes from those Panko breadcrumbs.
Oh, thank you.
I think it's super smart.
I love hearing you thinking about texture and putting it together.
The toasted almonds bring a nice nuttiness.
The lobster is a little overcooked.
I was hoping it'd be a little richer.
I saw how many sticks of butter you opened and melted down, but I love to see the way that you think like a chef on this plate.
Thank you.
Nice job.
Thank you.
(Audience cheers and applause) Okay, Ta'Rhonda, please come forward with your dish.
Let's go.
(Audience cheers and applause) Excellent.
Ta'Rhonda Yeah? Describe your dish.
It's a filet mignon with lobster mashed potatoes, chanterelle mushrooms, pearl onions, with a red wine sauce, and that little bacon thing.
I just thought, you know, men like bacon.
I thought maybe you wanted that on there.
(Audience laughter) Okay.
Cool.
Now just look at the difference in that.
Okay.
Here's the thing.
The secret of this dish is how you cooked that filet mignon.
You left it in the pan forever.
Is it mid-rare, is it medium, or have you gone well-done? I mean, only you can tell, if you hurry up and get the knife and cut it, 'cause I want to know too.
(Audience laughter) I'm so scared.
(Audience cheers and applause) I'm going to go straight in.
(Whoosh) Is it mid rare, is it medium, or have you gone well-done? I'm going to go straight in.
(Dramatic instrumental music) Yes, Jesus! (Audience cheers and applause) (Audience cheers and applause continues) I mean, seriously, I don't quite understand, 'cause it sat in the pan for, like, 40 minutes.
(Audience laughter) Now you're freaking me out.
Okay, great sear.
Love the fact that you seared it throughout.
I'm concerned about the seasoning, because it looked like it was slightly heavy-handed.
We were concerned about the amount of seasoning on the filet mignon, and tonight you've done it justice.
(Cheers and applause) The way (Cheering continues) The way this works is that you've got an under-seasoning in the mash, but you've over-seasoned the filet, so the filet seasoning counteracts that touch of blandness in the mash.
It doesn't need all that froufrou garnish.
Forget the parsley, the orange, the gold leaf.
It's almost like putting makeup on.
You know you've got to stop somewhere.
(Laughter) However, good job.
Well done.
Oh, thank you.
Thank you.
(Cheers and applause) All right.
Now, I want to try this lobster mash.
Are you confident in the cook on that lobster? Yeah.
It's beautiful.
Beautiful.
(Cheers and applause) You did an awesome job.
Thank you.
We got to judge you for everything on the plate.
The edible flowers can go away.
The pancetta can go away.
I appreciate the gold leaf.
Like, really reminded me of the spirit of the top of that mystery box, so, not gonna count you down for that, but, man, your highs were high.
Thank you.
Congratulations.
(Cheers and applause) Gordon: So, it's hard.
Ta'Rhonda's, way too much on the plates.
There was something so savvy about slightly over-seasoning the filet.
Gordon: Yeah.
Are you nervous? Yeah.
My heart is beating really fast.
Yeah, I keep fidgeting 'cause I'm super nervous.
Kaitlin, I just wanted to see a touch more.
Yeah, and that caviar would have sharpened the seasoning just a hair.
A touch of saltiness, yeah.
Happy? Yeah.
Mmm, wow.
(Cheers and applause) Two clever ladies, two phenomenal dishes.
Sadly, there can only be one winner.
(Sighs) Both of you, in our minds, are winners.
You are walking away with $15,000 each for charity.
But one of you will have a $25,000 cheque to give to your incredible charity.
The winner of this epic Empire MasterChef showdown battle Congratulations Ta'Rhonda.
(Cheers and applause) Thank you.
Girl, you did so amazing! Now what you just accomplished, incredible.
How are you feeling? I really, really took this competition personal.
It was personal for me.
You know, I did it for my brother.
(Cheers and applause) Kaitlin, come on up.
Come on up.
What an amazing battle.
Ladies and gentlemen, please give it up for Ta'Rhonda and Kaitlin.
Well done.
Great job.
(Cheers and applause) This next batch of celebrity home cooks are in for a real treat.
Not only do they have the pressure of the MasterChef battle arena to cope with, but they have added stress of having someone competing alongside them.
And not just anybody.
Their wives, ladies and gentlemen.
(Cheers and applause) I mean, come on, seriously.
What could go wrong? (Laughter) Please welcome, from Fox's Last Man on Earth, Boris Kodjoe, and his wife, from TV drama Rosewood, Nicole Ari Parker.
(Cheers and applause) Boris: Hey! Whoo! Whoo-hoo! Boris Kodjoe and Nicole Ari Parker.
(Cheers and applause) We are huge fans of MasterChef.
We are huge fans.
And we're super competitive.
I do love cooking Yes.
Although I haven't had time.
I'm a working mother.
I hope we live up to the standards of MasterChef.
Let's see who the master chef is today.
Welcome to MasterChef, Boris and Nicole.
Please, put your aprons on.
(Cheers and applause) Will you help me out? Look at that.
Already some teamwork.
That's right.
First you take care of the wife, then she takes care of your life.
(Cheers and applause) Boris and Nicole.
Yes.
Tonight is an evening for charity.
Which charity are you cooking for tonight? Our daughter, Sophie, was born with spina bifida, and we started a foundation for outreach, for exchanging information, but really, what it turned into was a great platform to fund research and support other families living with children who have spina bifida.
Awesome.
Amazing.
(Cheers and applause) Good luck.
This next couple is a multi-talented partnership.
He's from Fox's Brooklyn Nine-Nine and World's Funniest, and his wife is a singer, actress, and producer.
Terry and Rebecca Crews! (Cheers and applause) Terry: Hey! Hey, hey! How y'all doing? How you doing? Christina: Give it up for Terry and Rebecca Crews! I love to cook, but I think the main thing is that I love to eat.
Food is a big part of our lives.
We have a very large family.
We have five kids.
We have to make a lot of food, and we have to make it relatively quickly, so we got the goods.
That's right.
Gordon: Welcome, Terry and Rebecca.
Please get hold of those aprons behind you and put them on.
Behind.
Thank you.
Okay.
(Cheers and applause) All right, baby.
Okay.
Wow.
Through the apron.
Terry, every time you do that to your apron, the name goes skewiff.
Yeah, it says, "MasterChef, MasterChef.
" (Laughter) I don't-- All right, Boris and Nicole, how do you feel about taking on Rebecca and Terry? We're ready.
(Laughter) So, Boris and Terry, I've got something to show you.
No, I'll wait till after.
(Laughter) Come on.
Whoo! Too old for that (Bleep).
(Cheers and applause) Who is in charge at home? It's her.
All day.
The queen reigns in the family.
She reigns.
It's Rebecca's world.
I'm just living in it.
(Laughter) Gordon: Now tonight, yes, it's a cook-off, but it's all about the charity.
Give us a little insight to the charity you're competing for tonight.
Well, we are playing on behalf of the Polaris Project.
It provides a way out for human trafficking victims all over the United States and get the help that they need.
And we-- it's really dear to us.
(Cheers and applause) All four of you, good luck.
(Cheers and applause) Tonight, you will compete in pairs.
And this is a battle of brains, brawn, and my favorite cupcakes.
(Cheers and applause) I got that.
All right.
I'm up.
No problem.
We got it.
Now, each team will have 60 minutes to make 12 cupcakes, and we're going to do this battle as a MasterChef tag team.
Oh, okay.
Okay, we got this.
Okay.
You'll find all the ingredients that you need in your station on two ingredient blocks.
One has everything you need to make your cupcakes, and the other has everything you need to frost and decorate.
I encourage you to let your imaginations run wild.
Please, all four of you enter the battle ring.
Let's go.
(Cheers and applause) Yeah! Yeah! Christina: Your one hour Starts Now.
Come on, baby, let's do it.
Let's do it.
Get your items.
Prepare everything.
I was born and raised in Germany, so I come from the land of desserts.
Come on! Looking good, baby.
We're making these German chocolate cupcakes, but we're gonna put a little spin on it.
We're gonna have a chocolate hazelnut spread.
Get the hazelnuts.
We are going to put huge smiles on the judges' faces today.
Can you say that in German? Wir blasen sie weg.
(Laughs) There you go, baby.
That's it.
That's it, baby.
For me, baking is all about presentation.
I love that stuff.
It's artwork.
And I've always been an artist.
Good job, baby.
That's looking good! Our theme is movie theater experience.
We're gonna use different colors and try to make it that concession stand experience.
Mwah! It's not about taking them down.
It's about making the best dish.
They're going down.
(Laughs) That's it! The vanilla, 1/2 teaspoon! Wow.
With the 60-minute time frame, cooking cupcakes, what's the A-to-Z, you know, what to do, what not to do? Every cupcake starts with that cake.
It's got to be light.
It's got to be fluffy.
It's got to be moist.
Boom.
Butter, sugar.
You cream those together.
You add your eggs.
Yeah, look at that technique! You can't rush this step.
You need that creaming process to really make sure you've got a light cupcake.
You rush it? Dense, flat, disgusting.
Whoa.
Christina: In the first 15 minutes, these cupcakes need to be in the oven.
They're gonna bake for about 12, 15 minutes, and then they need another 12 or 15 minutes to cool down.
Come on! Delicious! 90 seconds to go before the first switch.
Come on.
Nice and fluffy.
I'm coming in.
Gordon: Stand by.
Boris: I'm coming in, babe.
Three, two, one.
Gordon: Switch! Stand by.
Come on.
I'm coming in, baby.
Three, two, one.
Switch! Uh-oh.
Oh my god! (Cheers and applause) You okay? Are you okay? I'm good.
Come on! Let's go! Wow.
It is getting a little messy down there.
Babe, are you okay? Yeah! Here we go.
Babe, use the ice cream scooper! Halfway, halfway! Now look at this.
This is a real pro move coming from Boris.
To ensure you're getting the right amount of cupcake batter in your cupcake pan, something like an ice cream scoop makes sure that each cupcake has the same exact quantity.
Not so much! He's gonna have to move faster than that, though.
They've got to get the cupcakes in the oven in the next three minutes.
A little bit of buttermilk.
Wow, good, I love what you're doing there.
It's so accurate.
Yeah.
I'm German.
This is what we do.
What do you think of the mix so far? The mix is perfect.
My wife has done a great job.
The secret is to get them in the oven.
Are you gonna have any insurance policies, or you going like that? I'm gonna trust this.
Boom! So he is in the oven.
It's okay.
You sure? It's all good.
What's the flavor of the mix? What have you done? We are doing a vanilla cupcake with a little bit of buttermilk.
It's gonna be perfect.
Now the longer they don't get put in the oven, the less time you're gonna have to cool them down.
I know, I know, but watch this.
I'm gonna put a little treat in every one.
Good luck.
Got to get them in the oven, babe.
Faster, babe, faster.
Go, baby.
Come on, Terry.
All right, in the oven, in the oven! (Cheers and applause) Terry Crews is in the oven.
Whoo! Nicole: That's a lot of sugar.
Boris looks like he's making frosting, but I'm confused, because I saw him put granulated sugar in there.
I'm worried that his frosting is gonna be granular and not smooth.
You use powdered sugar for the frosting.
Get on the frosting! Coming up on the next switch.
Look at that butter, baby.
Whoo! All: Three, two, one.
Switch! 30 minutes to go.
Come on, speed up, guys.
Yeah! There you go.
Mix it up, baby.
Mix it up nice.
The sugar is a little grainy.
You should have used powdered sugar for the frosting.
We got to start over.
What? No, no, no.
We got to make this over.
No, no, no.
Whoo! Rebecca, what do you got going on in here? Cream cheese frosting, powdered sugar, a little vanilla.
Are you making this cream cheese frosting for all 12? Yes, all 12 are gonna have cream cheese.
We'll have some little different toppings on top.
Oh, so you're gonna differentiate on the toppings.
Is that where Terry comes in? Yes.
All right.
We have some fun ideas.
And what was it that Terry put at the bottom of those? Peanut butter cup.
Since we're doing, like, a movie theme, we're putting movie candy in the cupcake.
I love that.
Good luck.
Thank you.
(Cheers and applause) Nicole, so you have a refrigerated can of coconut milk.
You're taking that really fatty, sweet, delicious part off.
What are you gonna make with this? I decided to mix things up a bit and make a coconut cream filling.
Good luck.
Check the cupcakes.
Almost.
Okay.
One minute until the next switch.
You got to prepare the piping, baby.
I got to do the piping.
Oh, that's beautiful.
Three, two, one.
Switch.
Let's get done.
Sorry, excuse me.
You got it, baby.
Get the icing.
Are you making it over? Powdered sugar, baby.
It's right there.
Okay, get the piping.
All right, babe.
Put the tip in deep.
Baby, check the cupcakes.
Whoa, they're ready.
Crowd: Let's go, Boris! (Cheers and applause) Gordon: Here we go.
Second to last switch.
Go, Terry.
Three, two, one, switch.
You got this.
Go.
(Laughs) Right.
Last session for the ladies.
It can't be messy.
No messiness.
Here's the popcorn.
Yeah! Same hole in every cupcake.
She's putting the coconut cream into the-- We're throwing popcorn on them.
I got it set for you to decorate.
Three, two, one.
Last switch.
Let's go! The husbands are in.
Come on, come on! Looking good, baby.
Looking good.
Whoa! Pink! Rebecca: Yeah, there you go.
It's pretty beautiful.
Boris and Nicole's take on cupcakes is very different than Terry and Rebecca's.
They're going for decadent and classy and classic.
Whoo! Baby, you got it.
Terry and Rebecca are going loud, Americanised, movie theatre snack cupcakes.
Rebecca: Popcorn, popcorn.
30 seconds to go! Come on! Whoo! Focus.
Let's go, come on! Ten, nine, eight, seven All: Six, five, four, three, two, one.
Stop! Yeah, baby, yeah! Yeah! Come on! Aah! Whoo-hoo! Well done.
Christina: Well, guys, I have to say, the best part of any challenge, of course, the tasting.
(Cheers and applause) Team Crews! Please bring your box of cupcakes forward.
Yes.
And there you are.
Right, Terry, give us a little insight to what's in that stunning box of cupcakes.
You are going to find a childhood experience.
The first time you went to the movies is in that box.
Wow, let's have a look.
Holy mackerel.
What in the (Bleep) is that? Christina: Coming up, the world's hottest supermodels So good.
Christina: turn up the heat.
You got a lot of wine in there.
You trying to get me drunk? Yeah.
(Laughter) (Dramatic instrumental music) Let's have a look.
Holy mackerel.
What in the (Bleep) is that? (Laughter) Dear, oh, dear.
It looks like someone's puked in the box.
Are you kidding me? The idea was not using every little garnish we've got.
Raisins, gummy bears, cookies, raspberries.
Let's go for the Popcake! Popcorn.
I'm going to prove to you.
Okay.
Yeah! (Cheers and applause) Amazing! Okay.
Let's go.
Now, nice texture.
Mmm.
A little bit of chocolate cookie at the end.
Terry: Mm-mm-mm.
I've never had popcorn on top of a cupcake.
I mean, it's good and bad.
(Laughter) They are rich, buttery in the middle.
I'm so confused, 'cause it (Laughter) It shouldn't work, but it tastes delicious.
Well done.
Good job.
Thank you.
Right, I'm going to leave it to the cupcake expert.
Okay, I think I'm going to go in for this one.
Terry: It looks beautiful.
That's beautiful.
I like the colour on this.
That's some pretty impressive pastry technique, I got to say.
Let's see what we got.
I'm hoping to see a nice moist centre.
Ooh.
I mean, it's a little crumbly.
There's a chance it's been in the oven a minute or two too long.
It's good.
(Cheers and applause) Okay.
The frosting is delicious.
The cupcake maybe is just a hair over-baked, but it definitely transports me to the first cupcake that my mom made me that made me want to be a baker.
Nice job.
(Cheers and applause) Terry: Yeah! Boris and Nicole, please bring up your cupcakes.
Before I open this box, tell me exactly what's inside.
Well, we wanted to make a German chocolate cupcake, but I had to put my American twist on things, so I decided to mix things up a bit and make a coconut cream filling on the inside.
Let's take a look.
Boris: Whoo! (Cheers and applause) (Laughs) I got to say, it's visually just stunning.
The piping skills are pretty impressive.
Here we go.
You definitely have a beautifully baked cupcake.
I got to say it's delicious.
(Cheers and applause) Yeah! It's delicious.
(Cheers and applause) I love that you went the extra mile to carve out those cupcakes with the coconut cream.
The chocolate hazelnut frosting is definitely what the cupcake needed to elevate the base of that chocolate cupcake.
And I got to say, I love the cherry on top.
Nice job.
Thank you.
(Cheers and applause) Excellent.
And let's go.
Love the light fluffiness of the cupcake.
Look at that.
Mmm.
It looks like an intricate box of jewels.
Velvety, rich, sumptuous, and it tastes bloody delicious.
Great job.
Really good job with it.
(Cheers and applause) Brilliant.
This is hard, very hard.
I mean, listen, these sponges were great.
I love Boris and Nicole's presentation.
Yeah.
It's so impressive.
The frosting was nice, rich, chocolate flavour.
Rebecca and Terry's were way over the top, but incredible flavour there.
I agree it tasted good.
It was bright.
But, I mean, it's going to be hard to choose.
Yeah.
Happy? Yeah.
Let's do it.
Interesting.
Right, we have made our decision.
Boris and Nicole, your cupcakes were German-themed and visually absolutely stunning.
Rebecca and Terry, yours was a colourful box that was full of you as a couple: dynamic and energetic.
All four of you did amazingly well.
It was not easy, but we've made our decision.
Tonight's team leaving with the $25,000 check for charity is Congratulations Boris and Nicole.
(Cheers and applause) Yeah! Woo-hoo-hoo! (Cheers and applause) You guys are great.
Amazing.
Good job.
Thank you! Congratulations.
Listen, amazing.
Amazing, you guys.
Because the Crews are really our crew in real life, we would like to split the money.
Oh, Lord, thank you! Gordon: Amazing.
(Cheers and applause) They are the best.
Gordon: Absolutely amazing.
Well done.
Terry: Oh, thank you, guys.
You guys are the best.
Gordon: Wow! Thank you very much.
Our next celebrity home cooks are all too familiar with strutting their amazing stuff in front of a crowd.
This is the battle of the supermodels.
(Cheers and applause) First up, she is currently the world's undisputed face of fashion.
Please give it up for the most it-girl on the planet, Gigi Hadid.
(Cheers and applause) Gordon: Gigi Hadid! I love cooking.
I've loved cooking my whole life.
I am the biggest foodie ever.
When I first signed my contract with my modeling management, I said the two things I want are Vogue cover and to be on MasterChef, so here I am.
Right, Gigi, welcome.
Now, come on, let's be honest.
What's more intimidating? Is it the fashion runways or the "MasterChef" kitchen? Honestly it's this because I only get star-struck over chefs.
(Laughs) And what's your favourite cooking show? My favourite cooking show? This has to be it.
MasterChef.
Very exciting.
(Cheers and applause) Now we know you've got some very famous BFFs.
So who is the best cook in that amazing world? We have a lot of great cooks.
Karlie Kloss is a great baker.
Taylor does a great stew.
And they know my love for food, and I think that if you asked all of them who should be on tonight, they'd say me.
Gordon: Amazing.
So, Gigi, what charity are you competing for tonight? Tonight I'm competing for the Global Lyme Alliance for Lyme disease because my mom, sister and brother are all affected by Lyme disease.
And being on this show alone is going to help so much, because the biggest thing is that not enough people know what Lyme disease is and the danger of being I mean-- sorry.
They don't know the dangers of being bitten by an insect, so for that on its own is amazing, but with $25,000, we can help with finding a cure.
It can help so much.
Brilliant.
Amazing.
(Cheers and applause) Battling Gigi tonight, she is fresh off the runway and straight into the MasterChef arena.
Ladies and gentlemen, please welcome Victoria's Secret model Devon Windsor.
(Cheers and applause) Devon Windsor! Most people know me as a model, so I'm excited to show them that I'm passionate about this and I'm actually pretty good at it.
I've walked in a lot of fashion shows all around the world, and it's definitely a lot of pressure, but I don't think it's going to compare to today.
Wow, Devon, how you feeling? Good.
Ready.
Now, you've travelled the world with work, and you get to eat such amazing foods.
Where did that passion sort of come from growing up in Missouri? Well, growing up, my parents always made homemade meals for my sister and I literally every single night, so that kind of drove my love for cooking.
Nice.
Now you've been to London, right? Devon: Yes.
How would you describe the food? Um Be careful now.
(Laughter) I think the food in Missouri is actually better.
(Laughter) (Cheers and applause) Right.
Sorry.
Devon, as you know, this is an evening for charity, so what charity are you competing for? I am competing for the St.
Louis Children's Hospital Foundation.
It's a pretty amazing hospital.
They cure a lot of kids of diseases, and it's very close to my heart.
Nice.
(Cheers and applause) Right, Devon and Gigi, please head to your MasterChef stations.
Let's go.
(Cheers and applause) Whoo! I can see that cover of Vogue right there.
Right, tonight is all about signature dishes.
Gigi, give us an insight into your signature dish.
So the first year that I lived in New York, I tried a new burger every week to find my favourite burger in New York, and so I'm going to make a burger tonight, but a very special one.
Wow, that sounds amazing.
You might have to add this one to your menu after tonight.
(Laughter) Devon, tell us your signature dish that you'll be making tonight.
I will be making a pasta.
This one's kind of got a bit of home in it, but with, like, a New York MasterChef flair added to it to spice it up.
Love it.
Ladies, are we ready? This is a MasterChef showdown we cannot wait to see.
(Christina) Your 45 minutes starts Now.
(Cheers and applause) All right, so we've got two supermodels, and we want their signature dishes, so they've gone shopping on their own to prepare their signature dishes.
Gordon: Yep.
Whoo! (Chanting) Gigi! Gigi! I always say, "Eat clean to stay fit, and have a burger to stay sane.
" So tonight I'm making a Gigi burger.
It's a pickled jalapeño cheeseburger.
I love the idea of the fact she's going with the jalapeño peppers as well.
Christina: A little bit of bite in that burger.
And then on top of that is my crispy onion nest, and then we have a side of chips.
Christina: It also looks like she has two different coloured potatoes out there.
She's going to have a really beautiful plate.
Supermodel; fried onions, fried crisps, toasted bun and a 2-inch-thick burger.
Come on.
Stop.
I'm a Midwest girl, and I'm a huge foodie.
Today I am making a black ink spaghetti with grilled shrimp in a white wine basil, tomato, feta cheese sauce.
Christina: We want that pasta to be al dente so you get just the right bounce.
I also want to see Devon's sauce coating her pasta.
You spend 1/2 hour making the most amazing sauce and give the pasta that extra luxurious coat.
Oh, baby.
Gordon: 30 minutes to go! Oh, my God, Christina.
She's slicing without the guard.
Oh, my God.
Gigi Hadid is about to lose the tips of her fingers.
Stop, stop, stop, stop, stop.
(Dramatic instrumental music) (Dramatic instrumental music) (Cheers and applause) Gordon: Oh, my God, Christina.
She's slicing without the guard.
Oh, the fingers, the fingers, the fingers.
Oh, my God.
Gigi Hadid is about to lose the tips of her fingers.
Stop, stop, stop, stop, stop.
Use this.
What? No, no, no, no, no.
It will get your fingertips like nobody's business.
There you go.
Put it on that.
But it's slidey with this.
Sometimes if you plug it-- yeah.
(Cheers and applause) All right, so what are you making for us tonight? I'm making a burger with crispy onions and pickled jalapeños.
Ooh, those smell amazing.
Yeah, they're really good.
Gordon is very particular about his burger patty, as am I.
Tell me about the mixture.
So we're doing 80%/20% lean to fat.
Good luck.
Thank you.
Christina: All right, ladies, 15 minutes left! Wow, you've got some support here tonight.
It's good motivation.
So you've got shallots in there, white wine.
Is that it? No, no.
Shallots, pine nuts, garlic, olive oil.
You've got a lot of wine in there.
I know.
Are you trying to get me drunk? Huh? Yeah.
You are? Yeah.
Oh, you like-- well, okay.
How are you cooking the shrimp? I'm grilling it.
Be careful cooking those, right? Don't overcook them.
Otherwise they're going to be like rubber.
Yeah.
Are you going to run that sauce over the pasta or mix it up? I'm going to mix it in, yeah.
Great.
You've still got 25 minutes to go.
Good luck.
Okay, thank you.
(Cheers and applause) Wow.
How things looking out there? Devon flambéed the white wine, brought down the shallots, caramelized them, burned off the alcohol, and then added stock, so she's on it.
Sounds like an awesome elevated classic.
Supermodels maybe, but they look like MasterChef contestants.
10 minutes to go.
So Gigi has put the burger on, but look at the thickness.
She's got to be very careful, okay? It's either going to be raw or overcooked.
How's it going, Dev? I need my cheese.
Devon's got four components on this dish working.
She's got the pasta cooking beautifully, the shrimp grilling.
Then you got the crostini.
Then you got the sauce.
So hopefully it's all going to come together right at the last moment.
However, I'm worried about those shrimp being overcooked.
That's the big one for me.
Look at that move that Gigi just did.
She's got her pickled jalapeños on top of the cheddar.
She's going to melt the cheddar, and like all chefs, when they want to really get that cheese melted, cover the top of the freaking burger.
Smart, come on.
So smart.
So good.
Gordon: 1 minute to go.
Gordon: Come on, guys, keep it going.
They're looking great.
Make those dishes look beautiful.
Look at Devon twirling.
Wow, look at the onions.
Come on.
Are you kidding me? Gordon: Let's go! All: 10, 9, 8, 7 6, 5, 4 3 2 1 Gordon: And stop! Christina: Hands in the air.
(Cheers and applause) Brilliant.
Amazing.
Absolutely amazing.
Ladies, great job.
I am seriously excited to taste these two phenomenal-looking dishes.
First up, Devon.
Let's go.
Bring up your dish.
Devon: Oh, God.
Okay.
Gordon: Thank you very much.
Right, Devon, describe the dish, please.
So I've prepared a black ink spaghetti with grilled shrimp in a white wine sauce and a little parmesan crostini.
Gordon: Looks great.
Talk me through the sauce.
You reduced the white wine.
There were shallots, there's pine nuts, and then you crumbled in feta cheese.
Yeah.
Why feta? It's tangy, and I thought it would go well with the wine.
Yeah, great.
I love shrimp.
I've eaten thousands of them.
They've got to be cooked perfectly.
How long were they on the grill for? 4 minutes.
And when you cut through, they should look like a little slice of marble.
That is beautiful.
(Cheering) Why only three shrimp? Well Are you short on money? Yeah.
(Laughter) There's so much pasta, I wanted it to just be, like, a side thing paired with it.
Really nice indeed.
Now pine nuts, feta cheese, white wine.
Any butter in there? Oh, yeah, there's some butter in there.
Got the heat from the garlic.
Got that coming through.
The dish is delicious.
I mean, really accomplished.
Ah, it's delicious.
I mean, if the fashion thing takes a bad turn, please come and join us for next year's "MasterChef.
" I will.
Excellent.
Thank you.
Mmm! Delicious.
Christina: All right.
Let's taste this pasta.
The confused look on my face is because I can't figure out how you've layered so much complexity and so much flavor into that pasta sauce.
Oh, my God.
You nailed it.
Thank you.
My one point of feedback, are there too many things on the plate? Maybe you just let that bold statement of that sauce and that squid ink pasta sit, but all in all, it feels like I just took a flight to Italy and just sat down for a beautiful bowl of pasta.
Nice job.
Thank you.
(Cheering) Gordon: Great job.
Oh, my God.
They're so nice.
Right.
Next up, Gigi, please.
Bring me that burger.
Let's go.
Gigi, describe your burger, please.
My burger has a lot of levels, as you can see.
On the bottom is special sauce, mayo, ketchup, and pickles, cheese, pickled jalapeños, and then crispy onions seasoned with salt and five-spice.
You know, many chefs tonight would be caramelizing their onions, sweating your onions.
I love what you did.
You fried them and made, like, this little onion rosti and seasoned it.
Is that just for texture, taste, or-- I wanted to make sure to make kind of a nest with the onions so that they don't fall out when you bite into it.
It kind of sticks all together.
Right.
So you aimed for medium.
The moment of truth.
You can hear that crunch.
(Whoosh) (Whoosh) So you aimed for medium.
Right.
The moment of truth.
Look at that.
(Cheering) I mean, how much would you charge for that? It's free at my house.
Everyone is invited.
(Cheering) What's on top of the burger? Jalapeño.
Gigi, your burger is (beep) delicious.
(Cheering) Love it.
Cheese, pickled jalapeño.
Yeah, delicious.
Thank you.
Great job.
All right, I'm gonna get into these crisps first, 'cause I watched you belabor over them.
Look at them.
They are paper thin and perfectly translucent.
Regular potatoes and purple potatoes.
Just for color.
Which I love.
I mean, perfect.
Let's take a look at this burger.
I love that you can see the mayo and the ketchup just oozing down to the bottom.
I can't wait another minute.
It's delicious, and it's perfectly juicy.
I love the colour that you've even just brought in to that cross section with those pickled jalapeños, and all of your execution, your technique was done to a T.
Really great job.
Congratulations.
(Cheering) Yay.
Right, this is hard.
Two incredible dishes.
Yeah.
This is really intense.
I can hear them.
Now start off with the pasta first.
Pasta cooked beautifully.
Shrimp, lovely.
Christina: Elegant.
Gordon: Every strand of pasta was glazed with that amazing sauce.
Didn't need the crostini.
Didn't need the crostini.
I agree.
Scary.
Stop listening.
Gordon: Gigi's burger.
Blend, perfect.
Christina: That pink center running through, the pickled jalapeños.
Gordon: Yeah, the pickling took the heat away.
Christina: Those crisps could have easily been the kiss of death for her.
I mean, they were delicious, but we didn't need them.
Just like the crostini on Devon's plate, right? Yeah, they both could have left those items off.
Mm-hmm, yeah.
You happy? Yeah.
Yeah? Wow.
Ladies, that battle is definitely one for the books.
Would you agree, ladies and gentlemen? Incredible, yes? Seriously.
Absolutely brilliant.
Devon, your dish oozed sophistication.
Love the fact that you had that accomplished finesse around that plate.
Loved that confidence in the cooking of the shrimp.
Mind-blowing.
Gigi, the burger.
Adventurous.
We've eaten thousands of them, but tonight that wasn't just the average burger, so you both have a lot of talent in the kitchen.
Well done.
(Cheering) It is a competition, as you know, and you girls are used to that on a daily basis.
However, only one of you can be the winner tonight.
That comes with a 25 grand check for your chosen charities.
This decision didn't come easy but we have a winner.
By a slight margin, congratulations to Gigi.
(Cheering) Amazing.
Good job.
Amazing.
Christina: Congratulations! Devon, come on up here.
(Cheering) Great job.
Whoo! Hey, little lady.
Ladies and gentlemen, Gigi and Devon.
(Cheering) Gordon: Thank you.
Christina: Coming up Let's go! Let's go! Christina: Three junior home cooks Start the salmon! Christina: Take on the MasterChef champion Stop playing.
We've got to plate.
Yeah, Luca.
Christina: In a showdown battle of the ages.
Gordon: And stop! (Whoosh) (Dramatic instrumental) Gordon: This next battle tonight is the final battle.
Ladies and gentlemen, it is a battle that the whole of America has been waiting for.
The competitors you're about to see have already made the leap from home cooks to professional chefs.
They honed their skills and made their names right here on "MasterChef.
" Gordon: Ladies and gentlemen, please welcome current "MasterChef" champion, Claudia, season four winner, Luca, and the inspirational winner of season three, Christine Ha.
(Cheering) Woo-hoo! I may have humble beginnings, but I can bring it.
Gordon: In the latest season of "MasterChef," Claudia It's a little taste of home.
Gordon: Impressed with her incredible take on the new wave of Mexican dishes.
This signifies you are here to become America's next MasterChef.
(Screaming) This is fantastic, man.
Gordon: From season four Time flies in the "MasterChef" kitchen.
Gordon: Luca, one of the most enthusiastic Yes! Gordon: Talented, and now professional chefs the show has ever seen.
The winner of "MasterChef," Christine! (Cheering) She won season three Got it, got it.
Gordon: Defied all the odds In the history of "MasterChef," we've never had a blind contestant.
And catapulted herself as a worldwide culinary sensation.
You cook like an angel.
Together, they are the "MasterChef" champions.
(Cheering) All three of you, welcome back to the "MasterChef" kitchen.
Christine Ha, what a delight to have you back here from competitor to winner to now, a judge on "MasterChef Vietnam.
" How are you feeling right now? Great.
It's really awesome to go from contestant and winner to becoming a full-fledged judge.
It's nice to mentor home cooks as well, so it's been amazing.
Now, Luca, how has "MasterChef" changed your life? It's been a great journey.
I'm so thankful to "MasterChef," and it's really true that right now, everybody can really just follow their dreams if you work really, really hard.
It's great to have you here tonight.
So, Claudia, which charity are you cooking for tonight? We are cooking for the L.
A.
Food Banks, and they provide food for homeless people, up to a million pounds a month, so it's incredible, incredible.
Brilliant.
Awesome cause.
Gordon: Ladies and gentlemen, welcome back three incredible chefs.
(Cheering) Tonight, you will be competing head-to-head in a culinary team battle.
But the question is, who is worthy to compete against these three professional heavy hitters? Please welcome Three competitors from this year's "MasterChef Junior.
" (Cheering) 9-year-old Addison, 12-year-old Zac, and 10-year-old Amaya.
Our "MasterChef" juniors.
Gordon: Addison Are you old enough to be doing this? Gordon: She's already impressed her idol Wow.
Gordon: With her incredible baking skills.
Christina, somebody is chasing your job.
That is some sick knife skills.
Gordon: Zac Kya, put the food on the plate! Gordon: A competitive, talented young man.
Execution cookery- pro.
You are a force to be reckoned with.
And finally Perfect burger.
Gordon: Amaya, a true culinary artist refining her dishes challenge by challenge.
You're ten years old.
You shouldn't be thinking of ideas like this.
Three talented young home cooks with incredibly bright futures.
Welcome.
First of all, bedtime.
(Laughter) Addison, let's start off with you.
The energy is incredible.
Can you bring that tonight up against these champions? Oh, for sure.
(Laugh) Where does this confidence come from? Well, I've just been cooking since I was really little.
(Laughter) Addison, you're still little.
No! You are.
No.
Are you arguing with me? No.
No? Amaya, how do you feel competing against such talent? I am excited, and it's such an honour to be competing against the champions of MasterChef adults.
Gordon: Yes.
(Cheers and applause) Now, Zac, give us a little insight to the charity that you're cooking for.
Zac: Well, today we're going to be competing for Food on Foot.
It supports homeless people.
It provides them with food, clothes, and assistance, so I think it's a really great cause.
Gordon: Amazing.
Amazing.
Now, champions, juniors, tonight you'll be making my salmon Wellington.
Oh, my gosh.
Gordon: Just look at that.
It has a delicious, delicate line of fresh basil pesto running through the salmon with perfectly placed asparagus just nestling under that buttery puff pastry, complete with the most amazing Brussels sprouts, delicious purple potatoes, and then finished with a rich, delicious Béarnaise sauce.
This is a very difficult dish to get right, but tonight, we're making this dish even harder.
Oh God, oh God.
This battle is going to be a tag team challenge.
(Cheers and applause) Champions, juniors, please, all of you, take your positions.
(Cheers and applause) Right, teams, here's how it's going to work.
(Beeping) The lights will randomly select who is the next cook in the ring of fire.
You can be swapped out at any time.
Addison: Oh, my You will have just 60 minutes to replicate that stunning salmon Wellington.
You'll find all the ingredients located on your stations.
Are we ready? All: Yes, Chef! MasterChef champions, MasterChef juniors, your time starts now! Luca: Me.
Luca, go, go, go, Luca! Addison: Go, Zac, go, Zac, go, Zac! Christina: Oh, Zac and Luca! Addison: Go, Zac, go! They're already shoving each other around! Cut the salmon! Mise en place! And then start doing the herb butter.
Luca, one thing at a time.
Yes, where's the shallots? Claudia: It's right in front of you.
Luca: I don't see it.
"I don't see it.
" That's my line.
So they've got 60 minutes.
Where should they be at these different times? Gordon: So it's a very technical dish to pull off.
The A to Z is making sure you get that salmon sliced first.
Get the pesto done.
Get your asparagus and potatoes cooked off at the same time.
But the big secret in tonight's Wellington is to make sure they slice that salmon evenly, Christina, therefore it cooks evenly.
Addison: And make sure it's slim.
Take your time; nice.
At this point, Zac is following that regiment, but I don't think Luca's even touched his salmon.
Gordon: No.
Start cracking nuts, okay? Luca: The nuts? Nuts.
Gordon: Who's going to win? Christina: I'm going for Addison, Amaya, and Zac.
Zac: What you want me to do next, herb butter? Addison: Do the herb butter.
Got it.
Claudia: Luca, check on the asparagus.
Yeah, they're just in.
My money is on the champions, but I'd love to see the juniors kick their ass.
Christina: Fair enough.
Zac: Herb butter is done! What about you, Luca? (Laughter) Claudia: Okay, let's see who's next.
Amaya: Addison! Go, go, go! Go, let's go, Claudia! Christina: Go, go, go! Claudia and Addison head-to-head.
Addison: Um, I need to-- Amaya: Do the salmon, do the salmon! Just do the salmon, and just leave everything else.
Gordon: So you've got to get yourself organized, and then before you leave this circle, you need to have that salmon in the oven, otherwise you are screwed.
Zac: Nice thick layer, all right? You're doing really good.
Addison, Addison, Addison! Work on the eggs! Right, young lady, how are you feeling? Great, Chef.
Did Zac get you off to a great start? Yes, Chef.
Very good; why are you wrapping the salmon? Addison: I'm wrapping the salmon because I can do it very precisely.
Zac: Egg wash, Addison.
Addison, egg wash.
Egg wash.
Good idea.
Great communication; let's go.
Keep it going! All right.
Let's go, let's go, let's go.
Okay, Claudia! Start the salmon.
Got it, yeah.
Luca: Start the salmon.
I have to say, so far the juniors are looking way more advanced, because the champions haven't even got their bloody salmon wrapped yet.
It's not even sliced.
Christine: What is she working on? On the salmon.
Okay; how are the kids doing? They look much better than us.
(Laughter) Zac: Come on, come on, come on.
Let's go! You're doing so good.
Gordon: Oh, look, now they're just starting to slice the salmon.
Wow, she's going for two.
We don't have time to make two.
I wonder if she'll roll two and waste time.
Christina: Yeah, but would you consider rolling two a waste of time? Is that the wisdom that age brings? One for insurance.
Although Addison has only wrapped one.
Zac: Get that in, all right? Egg wash, where's my egg wash? Just stick 'er in.
Addison: Okay.
Addison is putting the salmon in the oven.
Zac: Whoa, put it in.
Just put it in! Ow! Burned myself.
Are you okay? Call a medic! I'm fine.
Watch out, Addison! Addison, it's falling! Zac: Oh, my God.
(Whoosh) Addison: Burned myself.
Are you okay? Call a medic! I'm fine.
Watch out, Addison! Addison, it's falling! Zac: Oh, my God.
(Intense instrumental music) Concentrate, Addison! (Sharp exhale) Christina: Addison nearly dropped the only salmon Wellington the MasterChef Junior team has.
Gordon: Unbelievable.
That was it, game over there and then.
Christine: Doing great, Claudia! Doing great.
Zac: Amaya, it's probably going to be you.
Be ready and run.
It's you! Go, Zac! Zac! Zac is back in.
Incredible.
Claudia: Come on, Christine, you got this.
Come on, Christine.
Christine picks up and starts chopping immediately.
I mean, incredible, the lady is blind.
Christina: Unbelievable.
Claudia: Christine, you got this.
Go, Christine, go.
Gordon: But look at her face.
She's over the pan, she's smelling, she wants to feel her way around the stove.
I mean, this is why she became a champion.
Claudia: Come on, Christine! You got this, girl.
You got this, Christine! Zac, Zac, Zac, Zac, Zac, Zac! And we're coming up to halfway! 30 minutes to go! The champions' salmon has to go in that freaking oven in the next three to four minutes, otherwise they're stuffed.
Christine.
Yes, Chef? Christina: What's going on? Salmon Wellington, I see it's not in the oven.
We were going to do another one, but I think I just want to concentrate on making one that's perfect.
Christine! (Groaning) Please get the Wellington in the oven.
Christine: Okay.
Christina: Let's take a peek real quick, pull back.
Okay, you've got your asparagus under.
Make sure it gets in the oven.
Okay, put that salmon in the oven.
Put the salmon in the oven.
It's blowing up on the MasterChef champions.
Amaya: They're just putting their fish in.
That's not going to cook right.
We're ahead of them.
There! No, yes.
No, she should season in the pan.
(Beeping) Go, go, go! Go, Amaya, go! (Cheers and applause) Gordon: Amaya and Claudia.
Christina: Oh, no.
Wow, so Amaya's first time in the ring.
Christina: Finally.
Gordon: Less than 10 minutes, ladies and gentlemen.
Zac: Let it go, let it go.
Addison, get over there.
I just like to communicate.
Gordon: Young lady, you can do this.
When's the salmon coming out of the oven? When? Right now.
Right now.
Don't pick it up with your hands; let's go.
Good girl.
Where's the other oven mitt? Gordon: Come on, that's the timer.
Nice and carefully now.
The juniors' salmon is coming out.
Oh, my God.
Yeah! Gordon: Very good.
Do not drop it, careful.
Damn, it's upside down.
Oh, no.
Who put it in? I did.
Gordon: It's upside down.
The seal needs to go on the bottom so the weight of the salmon stops it from bursting open.
However, it hasn't burst open yet.
That is a miracle; come on.
It's fine 'cause it hasn't burst, okay? Okay, okay.
So be careful.
Please don't burst, salmon! Now what still needs to be done? There's just the hollandaise, and she's going to start searing the potatoes.
Gordon: Just the hollandaise? You know how hard that Béarnaise is.
I know.
You were off to a great start.
I thought you guys had it in the bag.
And right now, I'm seriously worried.
Addison: The butter can't burn, all right? Gordon: Let's go! Don't burn the potatoes! Christine: Keep an eye on the potatoes.
Claudia: I'll watch the potatoes right now.
The juniors are now in serious trouble.
Addison: That's enough, stop whisking.
Zac: We don't even have much.
Luca: Come on, let's go.
Let's go, Claudia; taste the Béarnaise sauce.
Good? Claudia: Damn, that's good.
Gordon: Ladies and gentlemen, our last switch out! Five minutes to go.
(Beeping) Zac: Go, Addison! (Cheers and applause) Gordon: Go, Addison! It's Luca.
Okay, here we go.
You need to check those salmon.
Let's go! Start plating, guys! Gordon: It's all down to this now.
In that ring, right now, five minutes is going to feel like literally 35 seconds.
Christine: You tasted the Béarnaise, it was good? The Béarnaise is amazing.
Right now I'm worried about a wrong temp.
The salmon? Yeah.
Claudia: How are the salmon? Christina: Look, look at Luca's face.
That Wellington's not done.
Zac: Look at their salmon.
They put it in way too late.
Yeah.
How do you like us now, Luca? Yeah, Luca? Ladies and gentlemen, last two minutes! Come on.
Nice and slow, okay? Precisely.
Very precise.
(Thud) Christine: Did he just pull the salmon out? Claudia: No, he hasn't pulled the salmon out.
Luca, stop playing, we've got to plate! You've got to pull it out and let it rest.
Ours is perfect! Whoo! 30 seconds to go.
Come on! I'm confident in our dish.
Ours looks gorgeous.
Christina: I mean, could you really even tell the difference between these dishes? Gordon: That's the most exciting thing.
Potatoes! Potatoes! All: 10, nine, eight, seven, six, five, four, three, two, one.
Gordon: Stop! (Cheers and applause) Amaya: Addison! (Cheers and applause) We did it.
Christine: Good job, guys.
Wow, that was an incredible battle.
It's time to find out which team got the closest to perfecting a Gordon Ramsay dish.
First up, juniors.
Let's go.
(Cheers and applause) Wow.
There is somebody up there looking down on all three of you because that's the first time I've ever seen a Wellington go in the oven upside down and not burst in the process of cooking.
(Laughter) Okay, here we go, are you ready? Both: Yes, Chef.
Oh, God.
(Dramatic instrumental music) Zac: Please, please, please be cooked nicely.
Gordon: It's slicing beautifully.
(Cheers and applause) Looks good.
It may be upside down, but it is cooked beautifully.
Did you season the layers? Yes, Chef.
It tastes delicious.
Seriously.
I mean, really good.
It's seasoned beautifully.
The sprouts, absolutely spot-on.
But here's the thing.
The salmon is slightly 30 seconds overcooked, and could have been cut a little bit more evenly.
Béarnaise, slightly grainy.
It's got that sort of rough scrambled egg texture.
And a Béarnaise should be that final coat of luxuriousness.
So a few hits and misses, but it's a very strong effort.
Great job.
Thank you, Chef.
(Cheers and applause) Christina: Who made the Béarnaise? I started the Béarnaise, and then Amaya finished it.
Christina: I like the acidity to it, because it really helps cut some of the richness of the salmon.
I love the seasoning on the Brussels sprout salad.
I think it was a great compilation of all three of you.
Potatoes are great.
Obviously we all know that it's upside down or seam side up.
I think it really is just going to come down to the details, because that's how great of a job you guys did.
Thank you.
Thank you.
(Cheers and applause) Good job guys, so proud of you.
Good job.
Good job, guys.
MasterChef champions, bring that dish up front.
(Cheers and applause) Gordon: The dish looks stunning.
The plating looks so appetizing.
Great color.
And that Béarnaise looks like one of the slickest and the most sumptuous in town.
It looks incredible, but we know the secret behind any great Wellington is the minute you cut into it.
If the temperature inside is not perfect, who is taking responsibility? I am.
I am confident that the temperature is right.
Let's go inside.
(Whoosh) I am confident that the temperature is right.
Let's go inside.
(Dramatic music) Looks great.
Yes.
(Cheers and applause) Luca, describe to Christine.
So the salmon is a beautiful, translucent, shiny pink.
The layers inside look perfectly even.
Good.
Salmon is cooked perfectly.
Now it's down to the seasoning.
You've nailed it.
Absolutely beautiful.
I mean, beautiful.
(Addison) Hard to beat.
It's gonna be hard to beat, guys.
Béarnaise sauce, delicious.
Potatoes could have done with another 30 seconds.
A little bit too firm inside.
They're purple, so they need a little bit longer, and there's a touch of water on the plate, and that's because the asparagus is overcooked.
However, it's a great job on the Wellington, and it's seasoned beautifully.
Well done.
Thank you, Chef.
(Cheers and applause) I mean, I have to say, the pastry looks perfectly even all the way around, and you know I'm gonna be a stickler for that sort of thing.
Luca, what were you doing to make sure you pulled that salmon out at just the right time? I opened the oven, and I touched it.
Then I knew 100% it was completely there.
I have to commend you.
You have the perfect ratio of that pesto that's layered in between the two salmon filets.
I mean, champions for a reason.
Congratulations.
Thank you, Chef.
(Cheers and applause) Nice job, guys.
Nice job.
This is hard.
It's very, very hard.
Two good Wellingtons.
I mean, the champions I mean, they nailed it.
Christina: The flavor was there, but there were some technical difficulties there.
Mm-hmm, yeah.
So what do you think? I think we got this.
I think the salmon was slightly overcooked for the juniors.
Yeah, but their salad was beautiful.
The potatoes were beautiful.
Yeah.
Happy? Yeah.
Oh, God.
Gordon: Wow.
That was an incredible battle.
Phenomenal.
MasterChef champions versus our current crop of MasterChef juniors.
For just stepping into the MasterChef ring tonight, you've all earned a donation to some amazing causes.
(Cheers and applause) But this is still a competition.
There can only be one winner.
(Laughs) It was not an easy choice.
Not easy.
Because I'm sure a few egos are gonna be dented.
Oh.
The team who will be receiving a much larger donation for their charity, congratulations The "MasterChef" champions.
(Cheers and applause) I am very proud of the job that we did today.
This money is really gonna help a great, great organization, the L.
A.
Regional Food Banks, serving over a million pounds of food per month to the homeless population.
Congratulations.
Luca, how do you feel? Great, Chef.
Once a winner, always a winner.
(Laughter) Here is the check for the charity.
Got it? Amazing.
Of course, the champions are not the only winners tonight.
Juniors, remember tonight you're also giving money to Food on Foot.
(Cheers and applause) Gordon: Amazing, amazing, amazing, amazing.
(Cheers and applause) Nice job.
Well done.
Good job.
Congrats to you.
It's really a bummer that we lost, but this was such a great experience for I think the whole team Yeah, definitely.
To cook with the champions for charity.
Thank you.
Congratulations.
Good job.
Nice job, guys! (Cheers and applause) Gordon: Thank you so much for watching.
(Cheers and applause) Good night! (Cheers and applause) (Whoosh) Girl: One potato, two potato.