14x16 - Ramsay's Rooftop Restaurant Takeover

[bunniefuu]

Gordon: Previously on
"MasterChef: Generations"...

- The dreaded wall!
- This is way taller in person.

You're gonna work
in pairs to make dishes

- that taste and look identical.
- Oh, my God.

I love the idea of Adam
and Michael together.

- Both young g*ns.
- Warren, I have a problem.

- No!
- Oh, [ bleep ].

Adam and Michael,
steak is undercooked.

Adam, that is a big no-no.

Gray team, two Baby Boomers,
two completely different plates.

Horacio and Warren,
say good-bye.

These things look incredible.

One team really
overcame that wall--

- Becca and Murt.
- This is my first win here.

- I mean, top six? This is nuts.
- Tonight...

It's the infamous
restaurant takeover.

You will be manning the
line at my pop-up restaurant.

- Ready to get this party started.
- And trust me,

if it's not good enough,
I will let you know.

I'm gonna have a panic attack.

On order, three scallops,
one lobster.

Two steak,
two duck. Three steak, one duck.

- How long? Give me a time.
- Uh...

- Who cooked these scallops?
- [ whistling ]

I am not sending this [ bleep
]. Who put that on the plate?

- Blue steak and black fennel.
- Get rid of that right now, Murt.

- That's raw.
- Captain, come here, please.

[ bleep ]

Decide who's gonna [ bleep ]

- run this team.
- Becca, it's still raw.

I'm just gonna shut it down.

[ bleep ]

[ music playing ]

[ horns honking ]

- Top six, baby!
- Yeah!

Awesome. Where
y'all think we're going?

It's top six. We know we're
cooking somewhere special.

One of us is gonna be the next
MasterChef. Think about that.

- I know. It's insane, isn't it?
- That's true.

- Yep.
- I think we're here, guys.

- We're here?
- Wow.

- Ooh.
- Oh, my gosh!

All right, here we go.

- All righty. Thank you. This is incredible, guys.
- Come on out.

- Yo!
- You guys ready for this?

The MasterChef prize
is closer than ever.

We're down to top six,
and I want to win this competition

more than I've ever
wanted anything in my life.

So no matter what
happens tonight,

I'm just gonna give
it everything I've got.

Joe: Look at this restaurant,
Gordon.

Congratulations. Who knew
you had that kind of pop in you?

Guys, one night only. It's big,
trust me.

- Looks like a kitchen to me.
- Oh, my goodness.

- Oh, my gosh.
- Welcome, everybody.

- Come on in.
- Nice.

Take it all in. Look at this
place. How beautiful is this?

- Gorgeous. Beautiful.
- Wow.

It's Ramsay's Rooftop, indeed.

Come on. Line up, please.

- Oh, my goodness.
- It's gorgeous.

- Ladies, looking incredible. Gents, very smart.
- Thank you.

First of all, welcome, all of you,
to Ramsay's Rooftop.

- [ cheering ]
- A pop-up restaurant

- right in the heart of downtown Los Angeles.
- This is awesome.

- Beautiful.
- You guys have probably seen the show, right?

- Yeah.
- A couple times.

Which means you
know the gauntlet

that you are about to face.

It is time for the infamous
restaurant takeover.

You guys scared yet?

- Yeah, absolutely.
- Yeah.

Tonight, you will be responsible

for manning the
line at my restaurant.

Trust me, no expense was spared

putting this beautiful
restaurant together.

And our guests tonight
are gonna be including

some amazing VIPs
from all across this city.

My reputation is
on the line tonight.

Do not let me
regret this decision.

- Yeah.
- Now, win this challenge,

and you got a spot
in the semi-finale.

And lose it? Sadly,
one of you will be eliminated.

Now, all of you, we've decided
how you're gonna be teamed up.

On the red team, we'll have Murt,
Michael, and Rebecka.

Which means the blue team will be Adam,
Becca, and Kamay.

- Nice.
- Now, as far as the captains go,

we'd like to see
the leadership skills

from the winning
team from the wall.

Which means Murt,
you're the captain of the red team.

- Mm-hmm.
- And, Becca, you're gonna be the captain of the blue team.

- Yes, Chef.
- Right, all of you put on your aprons.

Let's get started.

Kamay: Congratulations.

I'm the face of the blue team

right now as the captain.

A cute face, a stressed face,

but still the face nonetheless.

All right.

The last time I wore this C,

it did not go well.

- Gordon: It's raw.
- Should've checked it.

That is a massive problem there.

So I think I have
something to prove.

Now, to be part of my brigade,

you need to wear
the proper uniform.

So, all of you, go ahead,

- change into those amazing chef whites...
- Wow.

...and I'll see
you in the kitchen.

- All: Yes, Chef.
- Right.

- All right. Come on.
- Let's go, guys.

All right, we got this,
guys. We got this.

I don't want to be team
captain. I'm dreading this.

I'm not a captain at all.

But we're so late
in the competition

that it's kind of
my time to shine,

and I gotta show the
judges I'm here for a reason.

Ready to get this party
started. Start cooking.

It's not a party.
Stand up straight.

Tonight's menu will feature two appetizers
and two entrees. First off, the appetizers.

We're gonna start off with a
delicious pan-roasted scallop

on a bed of brown
butter cauliflower purée

with romanesco florets
and a citrus vinaigrette.

Right, scallops in. I'm gonna start
off at 12:00. 45 seconds on each side.

For the next pan,
we've got the romanesco florets.

You want a little
touch of color on there.

And now one finger.

- On, over, over, over, and over.
- Brown.

- You can see the sear?
- Yep.

- You can hear it.
- [ sizzling ]

Okay, now for the exciting
part. We're coming to dress this.

Cauliflower purée.

Get the scallops,
and set six of them on top of the purée.

We've got our little frisée
salad and our candied walnuts.

Just a nice little ploosh
of salad in the center.

- Mm.
- And then from there,

get your sautéed romanesco on.

And then finally
take your vinaigrette

and then just lightly
drizzle that round.

And there we have
our beautiful scallops.

- Yes?
- Yes, Chef.

Right, the second appetizer.

Sautéed lobster
tail in truffle butter,

served with lobster bisque
finished with a chive oil.

The lobster, first off,
it goes into the pan.

Tilt the pan,
which cooks the back of the lobster, right?

I'm rolling it around
inside that butter. Why?

- It gets the flavor of the truffle.
- Flavor.

It's exactly that.

Over. Baste, baste, baste.

Lobster is either perfectly
cooked or it's rubber or it's raw.

- So that's gonna be a difficult one to get out.
- Now, lobster.

It's served with some little
caramelized cipollini onions and carrots.

From there,
we're just gonna come down.

One, two, three, and four.

And we're gonna
just sit the lobster on.

And the very last moment,

we go round with
the lobster bisque.

And then finally, that beautiful little
touch of chive oil. It just goes round.

And there we have our
beautiful truffle butter

roasted lobster tail
served in its own bisque.

Entrees. First one's gonna
be a beautiful pan-roasted duck

sat on a bed of
sautéed beet tops,

garnished with
some golden beets,

pickled black currants,

and it's finished with
a hazelnut vinaigrette.

Now,
duck gets laid fat side down.

Once it's caramelized,
lift up your tongs,

sear the end, and sear the end.

- Why?
- So it seals in the juice.

We sear in all the flavor.

I take a little touch of garlic,
thyme,

and a little touch of rosemary.


is gonna be on its fat.

Right, garnish for the
duck. Beet tops into the pan.

In the next pan, the golden
beets with a little touch of butter.

Now, let's build this out.

Watching Gordon
work in the kitchen

is like watching an
artist compose a painting.

Everything is so intentional,
and it's really inspiring.

But knowing that we're
supposed to be replicating this

over and over is
extremely intimidating.

- Wow.
- And there we have a beautiful pan-roasted duck.

- Beautiful, Chef.
- Right, next entree.

New York strip, sautéed spinach,

artichoke purée, braised fennel,

and finished with
a black garlic jus.

I get my New York strip into
the pan and I'm gonna sear.

Two minutes on each side,
and then that goes into the oven.

- Is that clear?
- Yes, Chef.

Good. And now we baste.

The butter's nice and brown,
the flavor's going in.

From there,
beautiful sautéed garlic spinach.

We just literally go
on into the middle.

Fennel. I've got my
beautiful artichoke purée.

And then from there,
take my steak,

and then artichoke
chips on top of the steak.

And then finally,
black garlic jus.

- Ooh.
- Oh.

And there we have a pan-roasted

- delicious New York strip.
- Ooh.

Guys, this is my restaurant, so I
will be expediting your dishes tonight.

And trust me,
if it's not good enough,

- I will let you know. Yes?
- Yes, Chef.

Remember, somebody from the
losing team will be going home.

Make sure it's not you. Right,
take a minute.

Strategize. Diners
will be arriving soon.

- Let's go, guys.
- Let's go.

- All right.
- All right, all right, all right.

- Okay, what do you want us to do here?
- All right, guys.

All right,
what do you guys want for proteins?

What do you guys feel
more comfortable with?

For appetizers,
I could do scallops.

- Okay, you want scallops.
- And I'm happy to do lobster.

Okay, scallops, lobster.

And you guys will take care

of the sides for each of those,

and I'll be plating everything

and making it look beautiful.

Red on three.

- One, two, three, red!
- Red!

I didn't do it right.
I never do it right.

- Oh, my God.
- So, Kamay, you're gonna be

- in charge of the lobster.
- Got it.

Make sure they're beautiful,
up to temp.

Adam,
you're gonna be on the scallops.


golden.

And then I'll be at
the pass. I'll be plating.

I will be calling times like
there's nobody's business, okay?

- Absolutely. A lot of communication.
- Yes, we got it.

- I'm so confident in you.
- You're so fantastic.

- You, too.
- You're so fantastic.

- Yep, yep.
- Blue team on three. One, two, three!

- Blue team!
- Zellenials!

Zellenials!

I've never worked in the
restaurant industry before,

so I'm already stressed and the
challenge hasn't even started yet.

There's no leeway for mistakes.

If I think about everything
that can go wrong,

- I'm gonna have a panic attack.
- Okay, y'all.

- Let's do it.
- We can do this.

Cutting station and lobster,
sauce, plates.

- You got this, Murt.
- We're good. We're good.

- We're good. I got this.
- [ muted chatter ]

...work as a team.
Top six for a reason.

Ah, the guests are arriving.

- Ah, good evening.
- Good luck, Chef.

- Yeah, thank you.
- Game time.

Thank you very much.
Get your pans on. Let's go!

Hello! Welcome to
Gordon's rooftop pop-up.

So the red team and the blue team,
these are the final six.

The red team will
be cooking for you.

The blue team will be cooking
for the other half of the dining room.

So we'll have some water
and wine coming soon.

Enjoy your evening. Let us
know if you need anything, please.

- It's a nice vibe.
- So excited.

So hungry. Cannot wait to eat.

When I see and hear sautéed lobster,
I have high expectations.

So I'm expecting the best of the
best coming out of this kitchen.

I know that they're under
the tutelage of a master,

and I'm very much
looking forward to it.

All right, guys. Table one,
four covereds.

- Thank you very much.
- All right.

Right, first ticket in. Good news,
red team.

- Rebecka: Listen! Listen!
- Hey, hello?

This is game on. We're live,
yes?

First table, on order,
three scallops, one lobster.

- Heard, heard, heard, heard.
- Yes, Chef.

- Hello, Rebecka. No, no.
- One-- yes, Chef, one lobster.

I need to hear from
you. Please don't laugh.

- Sorry.
- That is the height of [ bleep ] bad manners.

- Yes. Sorry.
- When we stand and start giggling to each other

in a professional
setup. This is serious.

This is not a kindergarten.

Red team, first table, on order,
three scallops, one lobster.

- Give me a time, please.
- One lobster, three scallops.

Lobster, three scallops. You
guys got lobster, three scallops.

- Just give me a time!
- Six minutes. Six minutes.

Gordon's on an absolutely
whole 'nother level.

There's team challenges and
then there's restaurant takeovers.

It's absolutely crazy in here.

If we don't perform well,
one of us is going home,

and it's probably gonna be the captain,
which is me.

Right, blue team, first table,
three scallops, one lobster.

- Heard.
- Heard, three scallops, one lobster.

- How long, please?
- Six minutes on lobster.

- Six minutes. Let's go.
- Yes. Three scallops, one lobster.

Tell me when to go down with scallops,
Rebecka.

- Okay, go ahead.
- All right, plate's ready.

- I'm waiting for the veg.
- Veg is coming.

- Minute out, minute out.
- Let's go, let's go.

- Lobster, veg is up.
- Okay.

Second table in. One scallops,
three lobster.

- Hey, heard! Three lobster,
one scallop-- - Yes, Chef!

- Hey, Murt, just say "heard."
- Heard, heard.

How are the scallops?

- How are the scallops, Adam?
- Scallops are done.

Okay, lay 'em on the thing.

- One and a half minutes on lobster.
- Heard.

- Blue team, second order on.
- Yes, Chef.

Four covers,
table eight. Two scallops, two lobster.

- Heard! Two scallops, two lobster!
- Heard, heard, heard.

- Come on, Kamay, answer me.
- Two lobster, heard.

- Thank you.
- Yes, Chef.

Okay,
scallops done. I'm getting lobster plated

and then the first table's done.

- Kamay: Heard!
- And stop, blue team.

Stop. You have to be
[ bleep ] kidding me.

- Too what?
- Burnt.

First of all, Becca,
you plated them.

- Yes, Chef.
- I expect more from you.

- Is that your best?
- No, Chef.

- [ bleep ]
- Okay.

- Let's start again!
- We're minutes into the challenge,

and I have to figure out
my timing on these scallops.

This is the most intense
kitchen I've ever been in.

Adam,
what's our ETA on the scallops?

- Pass me that pan.
- Yes, sir.

Right, stop. Young man,
you are out of control.

- We're miles away. I am not sending this [ bleep ].
- Yes, Chef. Yes, Chef.

This is not the start
that I was hoping for.

You're busy here,
and these two are on different islands.

- They've gotta stick together.
- Yes.

As the captain,
if your team's falling apart,

it's automatically
your responsibility.

And so I have to communicate

so that our team
can be successful.

- Okay, Adam, where are my scallops?
- They're coming.

Okay, I'm checking this lobster,
Kamay.

- It's a little undercooked.
- Okay. Put it back.

- A little undercooked.
- Joe: Let's not ruin the first table.

Hey, Joe, Aarón, let the diners
know that the blue team is behind.

Please? Yeah, so sorry.

Blue team,
I need the first table.

- I'm dying here.
- Yes, Chef.

After that, it's two scallops,
two lobster.

- Yes, Chef.
- Hello, everyone.

Buenos noches. On
behalf of the blue team,

they're backed up.
There's a couple dishes,

especially the scallops,
that I think are tripping up

the blue team, so I apologize.

Your food will be out shortly,
okay?

Thank you so
much. Appreciate it.

All right,
here we go. We have three scallops.

ETA on lobster? ETA on lobster?

Here you go. Check that
and make sure that's good.

- They don't look good to you? Little longer. Little longer.
- No.

- Right, where's the lobster?
- It's undercooked still.

- Just slightly undercooked.
- I've got three beautifully cooked scallops.

Where is the lobster, Rebecka?

It's coming. Coming. One-- thirty seconds,
Chef.

- 30 seconds. 30 seconds.
- Let's go.

Table one,
please. Three scallops, thank you.

I'm sending. Come on,
Rebecka, please!

So sorry. The lobster's
a little bit behind.

It'll be out shortly.
Our deepest apologies.

Lobster. Check that for me,
please.

Make sure the cook is good.

- The lobster looks good.
- All right.

First table,
I'm dragging on lobster. Come on.

Gimme the pan here,
Murt. Give me the [ bleep ] pan.

- Put the pan up here now.
- Chef, we got VIPs at table one. Where is that lobster?

- Thank you very much.
- One scallop, three lobsters.

- Yes, I'm gonna drop when she tells me.
- Okay, okay.

Ah, here's the lobster.

As they say,
better late than never.

Madame, enjoy your dinner.
I'll check back with you later.

- Thank you, Joe.
- Thank you, Joe.

Starving. I'm starving.

- Yeah, I haven't eaten all day.
- I'm actually really hungry.

Gordon: We are not okay,
blue team.

I need the first-- no,
don't do that.

Just give me the plate up here.

- Okay.
- Nicely cooked, the lobster.

But where's the scallops?

Kamay, you've got to help Adam.

- He's not saying anything.
- Adam, speak up!

I know I'm a Millennial
and they're Gen Z,

but now why am I
babysitting Adam?

- Adam, you need to talk.
- Becca: Adam?

- What's up?
- Do we have the scallops?

- Dump it.
- Yes, they're right here.

- I'll give it to her. Scallops.
- Yes.

Becca's the captain, not me.

But we gotta get
this food out fast,

'cause I don't want to go home.

Table six,
please. Sorry about the delay.

Away now, two scallops,
two lobster, yes?

- Yes, Chef.
- How long?

Four minutes.

- Three minutes, Chef.
- Murt, quality check on scallops.

- Hey, they're cooked perfectly.
- Yes, Chef.

Murt: ...start plating,
you can. Thank you.

Service, please. One scallop,
three lobster.

Chive oil. Chive oil.

- Why aren't you talking to me?
- Sorry, Chef.

- Sorry, Chef - Oh, man.

Go, please. Table four,
thank you.

- Red team, come here. Look at me. 30 seconds.
- Yes, yes, yes.

- We gotta check in with each other.
- Yes, Chef.

Scallops need to be cooked.
Lobster's gotta get on early.

- Yes, yes, yes.
- Okay? Next up,

it's four lobster,
two scallops, yes?

- Yes, Chef.
- Close the oven door!

- Oh, sorry! Yes, Chef.
- Before someone trips over that.

- Who left that door open?
- That was me! I'm sorry!

[ bleep ]

Rebecka! You can't walk
away from that door open.

Absolutely. I'm sorry, Chef.

If they fall and break their neck,
we're in trouble.

That would be
terrible. Absolutely.

- Really! Trouble.
- Thank you, Chef, for reminding me.

- Thank you.
- Okay, where's the romanesco at?

- Coming.
- Thank you!

Right, do we have a rhythm
now? Two scallops, two lobster.

- Lobster in one minute.
- Thank you, Kamay. Finally, you've woken up.

- Yes, Chef.
- After that, we come back to three lobster, one scallop.

Three lobster,
one scallop after two lobster, two scallop.

- Gordon: Much better. Come on.
- Heard.

- Service, please.
- Those two are up.

Table eight, please.

Oh, thank you so much. Wow.

- [ muted chatter ]
- Thank you.

There's nice char
on the lobster.

It's not overcooked.

Rebecka: Lobster is up!

Nope, nope. Rebecka,
it needs to go in a little longer.

- Come here, you two. Rebecka?
- Yes?

When we take the first
slice off and it's undercooked,

- what do we say to each other?
- "It's undercooked."

- So why'd you continue slicing it?
- I should have said something.

- First slice, "Rebecka, back in two more minutes."
- Gotcha. Got it.

You know,
I'm feeling a little deflated,

but there's no time
to stay in that feeling.

- Everything has to be done fast.
- It's still raw. Still raw.

- Oh, my God.
- [ bleep ]

I'm feeling so
overwhelmed right now.

I am really just
getting so frustrated

with these lobster
tails not cooking.

- This is good.
- Good? Check it.

- Okay.
- Rebecka, it's still raw. Rebecka, it's still raw.

- Oh, my God.
- It's still raw in the middle. I can't serve it if it's raw.

It's chaos in the kitchen, and everyone
on the team is so much younger than me.

They have the energy,
they have the speed.

So I'm really worried that I might
not be able to rise to the occasion.

I don't know what else to do.

- Rebecka: This is good.
- Murt: Good?

- Check it.
- Rebecka, it's still raw.

- Rebecka, it's still raw.
- [ bleep ]

- Oh, my God.
- It's still raw in the middle.

Murt: So Rebecca
cooks a bunch of lobster

and like three of them are raw.

This is kindergarten stuff

and she's not executing.

We're in top six. Step it up,
Rebecka.

One, two...

I'm thinking, like,
do I need to step up

and do Rebecka's job
and let her do the plating?

- Come on, red team, please.
- Okay, Kamay!

- Where are we at with the lobster?
- Right here.

- Thank you. You know where they go.
- Yes.

Carrots and onions, 45 seconds.

- Thank you.
- How are the scallops, Adam?

- Scallops are good.
- Good job, man.

- Go, please. Thank you.
- Table nine?

You know where you're going. Yes,
table nine.

- Right, blue team? It's a six top.
- Yes? Yep.

It's four lobster, two scallops, followed
by four scallops, two lobster, yes?

- Okay, yes, Chef! Yes, Chef!
- Focus on that.

- Yes, Chef.
- Lobster is up!

All right. Take it. Mike,
do you want to help me plate, uh--

I can't yet. Real quick, Murt.

Hey, lobster looks good,
Rebecka.

Good,
I'm glad. That makes me happy.

All right,
here we go. Two scallops.

Why are you dumping
salt on there like that?

I thought you were
supposed to salt it.

Hey,
red team. He just grabs a handful of salt.

- Is that how I showed you?
- No, sir.

Every item on this plate
is seasoned beautifully,

and he just dumped
a whole clump of salt.

- What are we doing to each other?
- Yes, Chef. Thank you, Chef.

- I've never seen this [ bleep ] before.
- Sorry, Chef.

Complete table three. Young man,
you're the captain.

Sorry. Sorry,
Chef. What's the next order?

Oh, my-- [ bleep ]. Good God.

Four scallops,
two lobster. Four scallops, two lobster.

- Tell me when to drop scallops.
- [ muted chatter ]

I had the red team scallops,

and a couple of
us also had them.

And we were actually blown
away by how good they were.

They were perfectly cooked.

I got the red team's
sautéed lobster,

and it was incredibly delicious.

- Okay. Becca? Lobster, right here.
- Okay.

- Kamay, it's under. It's under.
- Oh, my God. All right.

- All right, I'll pop them in right now.
- The blue team's lobster

was delicious,
flavorful. Everything was good.

The blue team's scallops were
absolutely exceptional. Delish.

Chef,
we have 90 seconds on done lobster.

You got 30 seconds or I'm
starting the whole [ bleep ] again.

- Heard. All right, yes, Chef.
- Okay?

And Kamay shouldn't be
telling you to drop the scallops

- till she knows the lobster's cooked.
- Yes.

- Oh, [ bleep ].
- Kamay, how are we?

- Check this one. Okay.
- I need four done, otherwise it's gonna get sent back.

If the lobster coming
from Kamay was cooked,

our timing would
have been perfect.

But they keep coming to me,

and I keep seeing
that they're raw.

- Nope.
- Nope?

I don't get it,
Becca. I just don't get it.

- Yes, Chef.
- Lobsters, how long?

- We gotta start these.
- Two minutes, Chef!

- Two minutes on lobster. Yeah.
- [ bleep ]

- Kamay: It's in the oven.
- Hey.

- And now that the scallops are
cooked beautifully-- - Yes, they are.

[ bleep ] we're not
even remotely together.

We need two more
orders of scallops.

Say it with me. Two
more orders of scallops.

Hey,
hey. I can't teach you this.

- This is logic.
- Yes, Chef.

Start again. I need four lobster,
two scallop urgently.

- Let's go!
- Yes, Chef.

Joe: Good evening. Good evening,
folks.

You are dining with the
red team this evening.

They cooked the
scallops and the lobster.

Anyone like it?

Okay.

They're cooked properly?
Yeah? And how's the lobster?

So it's an issue of
seasoning and acidity.

- A little under-flavored.
- Yeah.

Last table, red team.

Can someone start plating the scallops,
please, Rebecka?

- Yes, yes. Yes, yes.
- With this table?

- Two scallops.
- Table two, please, go. Thank you.

- Romesco, Murt.
- Gently. Table two.

Wait, wait, wait, wait.

Gordon: I need two more
scallops to finish the table.

Yep,
we're working it. We're working it.

- Go.
- Scallops.

- Good?
- Both: Hot.

- Right here, right here.
- Here we go. Got it.

I need two scallops
urgently. Last table.

Nice and easy. Nice and easy,
Murt, please.

Make sure it looks nice. All right,
go. Salad, salad.

I need the salad. Come on,
you two.

- Get the walnuts. Get the walnuts.
- I am, I am. One second.

- There you go.
- Gordon: Go, please. Table two.

Red team,
that's the end of the appetizers.

- Clear down.
- Yes, Chef.

- Entree is coming up.
- Yes, Chef.

Lobster coming up.
Lobster coming up.

Chef, we've got two scallops,
four lobster.

Yeah. Table 10, please. Go.

- Last table, blue team.
- Yes, Chef.

Four scallops, two lobster.

Becca: Four scallops,
two lobster, heard.

Adam,
are my pans ready for scallops?

I will drop scallops,
you keep cutting.

All right. Go, go, go.

Yes!

Finally,
blue team's food is here.

I am excited to eat.

Aarón: I'm sorry
about the long wait.

Is it meeting your expectations?

It's flavorful,
but it's a little tough.

I apologize about that.

There's only one
way to cook lobster,

and that's perfect.
How about the scallops?

- Are you pleased with the sear on the outside?
- Yes.

- Are you getting the acidity?
- I'm getting all of it, yeah.

- Good. Great, okay.
- Yes.

- Are there more scallops?
- Gordon: Red team!

- I don't see any.
- That's 'cause you overcooked so many.

- How many portions have you got?
- Scallops.

How many portions of
scallops do we have? One, two...

- Oh, my God.
- ...three.

Just give me five each
on the plate. Let's go.

- Okay, five each.
- Five each? Gotcha.

It's terrible that we don't
have enough scallops,

not because we
weren't given enough,

but because so many were wasted

because they were overcooked,

because they were cold,

because there was timing off.

Where are we at on the scallops?

Scallops are all ready.
They're right here.

- Okay!
- Bring 'em. Bring them down for her.

- Less salad. Thank you.
- That's our bad.

We dropped the ball,

and so it's completely
embarrassing

not having enough
scallops at the end.

Gordon: Service,
please. My apologies.

Go with the lobster, please.

Just have a look
at where we are.

Just look at that last plate.

We've run out of scallops.

This is just the result of
the bad communication.

- Yes, Chef.
- And what does that sign say?

- Kamay: Ramsay's Rooftop.
- Yeah. Thank you. Ramsay's [ bleep ].

- Table seven, please.
- Yes, Chef.

Go, please. My apologies.

Never in my life have I served

half a portion of anything.

I have no idea what is
happening to you guys,

but it is [ bleep
] embarrassing.

Yes, Chef.

- Thank you very much.
- Bon appetit.

- I have five.
- I have five, too.

- I don't know what happened to mine.
- You only got three?

Right, blue team,
appetizers done, entrees next.

I promise you now,
you better get it together,

otherwise I'm just
gonna shut it down.

- Is that clear?
- Yes, Chef.

[ bleep ]

Right, blue team,
appetizers done, entrees next.

I promise you now,
you better get it together,

- otherwise I'm just gonna shut it down.
- Yes, Chef.

After the appetizer round,
we can only go up from here.

We, uh-- that was a poor,
poor performance.

Who's doing steak?
Who's doing duck?

I feel more
comfortable with steak.

- You're doing steak. You're doing duck.
- Okay, I'm doing duck.

- Yes.
- Okay, don't get too ahead. That's what got us last time.

We need to communicate.
We need to get our timings right.

We need to all be engaged.
We need to all be involved.

It's not how you start,
it's how you finish.

- We can do this. Let's get pans clean.
- All right.

- Yeah, we're cleaning pans now.
- Okay, perfect.

- Hey, guys, we're plating duck over here.
- Yep.

We're plating steak over here.

Let's put proteins in the middle,
when they come out, here.

So looking back on it, we struggled
a little bit in the appetizer round,

and that was kind
of the pre-game.

Now we're getting into the
serious stuff-- the entree.

- Rebecka, so remember, when it comes to duck...
- Yes? Yeah?

- ...you're gonna need more time than me, right?
- Yes.

You never know
what's gonna happen.

Cooking duck, cooking steak--

two very difficult proteins.

We're working the same
timeframe with the proteins,

just a little bit longer.

How I needed the
scallops after you,

- it's gonna be the same with the strips.
- Okay.

Right, red team. Away now, yes?

Entrees. First table,
two steak, two duck.

- Yes, Chef.
- Two steak, two duck.

- Give me a time, please.
- Six minutes.

- Let's go.
- Get a pan, Murt, for the steak.

Oh, yeah. Here. Hey,
guys. Guys, proteins here.

We kept them waiting a long time,
blue team, for their appetizers.

- Pull it back for the entrees, yeah?
- Yes, Chef.

First table is two steak,
two duck, yes?

- Give me a time, please.
- Two steak, two ducks.

- Six minutes on duck.
- Six minutes. Let's go!

I think steaks are
ready. Check steaks.

Yep, good, good,
good. Yep, they're good.

Rebecka: One more
minute on the duck.

- One more minute on duck? Okay.
- Good.

- Right, red team, we good?
- Yes, Chef!

Make sure this is enough.
Make sure this is done.

- They're good. They're good.
- Rebecka...

- I'm sorry. You have to.
- I'm sorry. I'm sorry. Tell me. Yes, I'm sorry.

- Say done. Say done.
- I just don't want him to yell at you.

- I totally get it. Thank you.
- Two duck, service.

Gordon: Service,
please. Table one, thank you.

Go. Thank you. Right,
next it's three steak, one duck, yes?

- Yes, Chef!
- Get the protein on, please.

- Yes, Chef!
- Heard, heard.

Hey!

- 60 seconds on steak, Adam?
- Yep.

Okay, 60 seconds on steak,
heard.

Now, blue team,
we're sounding like a team. Let's go.

- Hot duck, hot duck.
- Heard.

- Adam, I need fennel landed.
- Fennel. Where you want it? Here?

Yes. Okay, duck plates done. Okay,
make sure we have enough spinach.

I can't portion when I'm plating,
so get your spinach portion,

- get your veg portion.
- Synchronization, Kamay.

- Yes, Chef.
- If you two join up,

- we got a chance of success here. Kamay?
- We're good.

- Yes, Chef?
- Go, please.

Becca: I need veg. I need veg.

Gordon: Table six, please.

All veg. Constantly go on veg.

- Putting the veg in now.
- Okay, thank you.

[ muted chatter ]

All right, Murt,
I got your fennel.

- All right, fennel.
- How many do you need?

- I need one more.
- Oh, okay. You only need one more?

- Yeah, it's three steak, one duck.
- Yeah.

- And the next one is-- - Why
do you have three duck then?

Huh? Oh,
you're right. You're right.

Get rid of that. Get rid of that right now,
Murt. Get rid of it.

- Get rid of it.
- Gordon: Murt, Murt, Murt, Murt.

- Yes?
- Give me those two plates. What's going on here?

- I plated the wrong thing.
- It's supposed to be three steak, one duck.

- I did-- I did three duck.
- Captain, captain. Start concentrating.

I will not tolerate any more mistakes
from you. You're not listening.

- Now, are you gonna listen?
- Yes.

- I'm gonna communicate with you.
- Okay.

- Three steak, one duck.
- Three steak, one duck.

- Yes?
- Heard.

So,
Gordon starts to scream at Murt,

and I'm just kind
of like... [ whistling ]

- You got your plates?
- Yeah, I need some fennel.

Okay, get those back-- get them
back in order, Murt. Get them over here.

Murt's not really driving
the team the way he should.

Michael,
can you help me plate that one, please?

Right now, I'm feeling like someone
has to take control of this kitchen

or else everything
is gonna crumble.

- Service.
- Do you know what's going now?

- Yes. Yes, I do.
- Good.

- Six top coming now, yes?
- Yes, Chef.

Table four, please. Thank you.

- Four steak, two duck, yes?
- Yes, Chef.

Thank you.

My duck is really good.

The skin is really crispy.

My steak is perfectly cooked.

The veggies have, like,
this really vinegary,

delicious taste to
them. Delicious.

- Perfectly done.
- Mmm.

- The skin is crispy.
- And the chips on the top?

- Mmm.
- Very good.

- It's the juiciest duck I've had.
- Wow.

- Mmm.
- Right, blue team, one steak, three duck.

- I've got one steak-- - Yep,
and three duck are coming in 60 seconds.

- And three duck are coming up, yes?
- Yes, Chef.

- Kamay: Veg is on, veg is on.
- Heard. Thank you.

- Hey, blue team.
- Yes, Chef?

I've got blue steak,
raw in the middle,

and not braised fennel,
but black.

Blue steak and black fennel.

- Make sure the steak is done.
- I got you.

I'm turning up the heat on your fennel,
okay?

Okay. There's no
heat back there.

- Yes, there is. It's on.
- Oh, low heat?

- Okay? Focus. Yes?
- Blue team? Blue team?

- Who cooked that fennel?
- That was me.

- And who didn't cook the steak?
- That was also me.

- Check in with each other!
- Yes. I'm checking in, Chef.

- We're a team!
- Yes, Chef.

- We've gotta come together.
- Both: Yes, Chef.

- Is this steak done?
- Check your spinach, okay?

- The steak, it should be done, yes.
- Okay.

Okay, watch your spinach, okay?

You're good. Keep going.

Gordon: Hey, Murt, look.

When you [ bleep ] sauce all over
the place, and all the oil is everywhere,

- I will sauce your [ bleep ] plate.
- Yes, Chef.

- Here you go.
- Look at this. Look at the-- the thumbprints.

I'm gonna rip that "Captain"
off there. I swear to God.

If you give me this again, and I'm wiping
your [ bleep ] thumbprints off the plate,

- that's coming off.
- Okay.

Lift the plate at the side
and show some respect.

Enough is enough.

- Hey. No.
- [ bleep ]

- Who put that on the plate?
- I'll take blame for it. That was me.

Get that off. Get
that [ bleep ] thing off.

And have a conflab. I
need someone to step up.

- Red team!
- Rebecka: Yes, Chef.

- Decide who's gonna [ bleep ] run this team.
- Murt: Yes, Chef.

- Red team, who put it on the plate?
- I'll take blame for it.

- That was me.
- Get that off.

Get that [ bleep ] thing off.

And have a conflab. I
need someone to step up.

Decide who's gonna
[ bleep ] run this team.

- You want it, Rebecka?
- Okay. No, I don't. You go.

- I'm gonna cook.
- [ bleeping ]

- Man.
- All right.

Rebecka: Okay,
let's-- take it back.

Do we have good ones?

Yes, we have good ones.

So wipe the plates.

Check every one
before you put it on.

That one's good.

I don't know where the
standards have gone.

Chef Ramsay wants somebody
else to take control of this kitchen.

And I want to step up, and I think I could
steer the ship in the right direction.

- Service, please.
- I really wanted to be captain in a team challenge,

and now I finally have
the opportunity to do so.

Go, table five. Away now,
Captain, three duck, one steak.

Yes, Chef. We need three duck,
and one steak.

- Murt: How many steaks? Three?
- Oh, my God.

- One steak, three duck.
- Has he forgotten the table

- that I called away ten seconds ago?
- He's got it. He's got it.

- Rebecka: Four minutes with the duck.
- How long on beets?

- One minute.
- One minute on beets? You got fennel going, too?

- No.
- We need fennel.

- Heard.
- Kamay: Steak. Right here.

Gordon: Come on,
let's go. Away next, Becca.

- Three steak, one duck.
- Okay, three steak, one duck.

Service,
please. Sorry about the wait.

Thank you. Go, thank you.

- Table 10, please, yes?
- All right, I need more veg. I need more veg.

- Kamay: Let's go.
- How many steak am I dropping?

- Three steak, one duck, yes?
- Three steak, one duck, Adam.

- All righty.
- Enjoy.

So delicious.

- Good flavor.
- Yeah.

It's cooked through.

- I need those greens.
- You got 'em right now.

- Here they go.
- Where's the duck?

Duck is coming
right up right now.

Thank you,
Michael. We push each other. That's it.

- Never ever accept second best.
- Yes, Chef.

Finally,
a voice in the red team.

- Rebecka: Duck, ready.
- Let's go.

Duck up, please, let's go. Service,
please. Table three.

Come on. Last table,
let's go. Four duck, two steak, yes?

- Four duck, two steak. Yes, Chef.
- Heard.

Table three, please, go.

Ladies and gentlemen,
bon appetit.

So, the red team has cooked
your duck and your steak.

- Sir, how was your steak?
- Perfectly cooked.

- Perfectly cooked steaks for the red team.
- Yeah.

- Perfectly cooked.
- Did anyone get the duck?

- The duck was excellent.
- Excellent.

It was cooked medium. The acidity,
perfect.

With the accoutrement
on the side? I loved it.

So,
excellent feedback for the red team.

[ muted chatter ]

From what I can tell about what
temperature it's supposed to be,

- that's wrong.
- For sure.

All right,
so I've been alerted, sadly,

that we have some issues
here with your duck, madame.

I am really disappointed 'cause
the presentation's gorgeous,

- but this is definitely more under.
- That's raw.

Let me address this
really immediately.

Thank you so much. I'm sorry.

- Let's go, blue team. Concentrate, let's go.
- Yes, Chef.

- Steak, steak, steak.
- Thank you, Adam. Is it done?

This is the last thing I want to
make to your attention, Chef,

- but this thing, it just needs feathers.
- Becca: No, no, no.

- Duck isn't ready.
- That is not acceptable. I'm sorry, Chef.

- [ bleep ]
- Rare.

- Oh, [ bleep ]. Kamay, look.
- Yes, Chef?

The fat, it's still evident.

I've never cooked duck before,
and now it's showing.

- Our oven's not hot.
- Are you-- listen to me,

- I take this competition very seriously.
- Me, too, Chef.

And you're saying
the oven's not hot.

It's not hot enough because
we've been opening it.

How about turning
the [ bleep ] oven up?

We did. We've just been opening it,
Chef.

- Oh, [ bleep ].
- No excuses. It's just undercooked.

There goes my likelihood of
becoming the next MasterChef.

The duck has flown off

the [ bleep ] rooftop.

Flip that one. I
need to test that one.

- I think it's this one.
- This one?

- Yep.
- Fat needs to render.

I'm rendering it like Chef said,
okay?

- Thank you.
- We'll do a duck refire, yes?

- I need that one, though.
- Yes.

Table nine, yes? Let's go.

- Come on, please.
- Yes.

- Aarón?
- Yes, Chef.

- Got it right now.
- Go, go, go, go, go.

- Thank you, Chef. No.
- My apologies.

Everyone else is getting their food,
and I get the one raw duck?

- Madame?
- Yes. Ooh. That was quick.

Aarón: I apologize. I hope we
can redeem ourselves with that.

- Well, let's find out.
- Aarón: That's a lot better.

- That's what we want.
- All: Ahh!

A beautiful medium,
okay? Thank you.

We'll be back to check
on you guys. Thank you.

- Woohoo!
- Can we finish strong, red team?

- Yes, Chef.
- With four duck, two steak, yes?

- Yes, Chef!
- Let's get those greens down.

Michael's doing great as
captain. I knew he would.

- I need blackberries.
- Blackberries?

Grab a spoon,
get some blackberries on, please.

- Where's the spinach?
- Right here.

All right,
get it down. Let's get those plated.

We gotta send those out.

Remember to close the oven,
please.

You know,
we still need to stay focused,

but we're seeing the light
at the end of the tunnel.

Last table, let's go. Service,
please. Thank you.

Red team,
really strong finish. Well done.

- Clear down.
- Yes, Chef.

- Is this ours? Thank you.
- Enjoy.

- Yes, we will enjoy.
- Well, that was pretty rough.

We were moving a
little ahead of ourselves.

Rebecka: I think we could
have taken it a little slower,

and paid more
attention to all the details.

It's hard to do when you've
never done it before, you know?

It was tough. If the
team's gonna win

'cause I passed on
the captain patch,

I'm all about that.

I'm a big team player.

Now we just have
to see what they say.

It's up to them.

I had the red team's steak.

It was really tasty.

I wish there were more.

It was overall fantastic.

The duck was great.
The beets were great.

Everything was lovely.

- This is really good.
- I'm feeling this duck.

- Mm-hmm.
- Best bite of the night.

- It's perfect.
- Yeah, they stepped it up for the entree.

- Yeah, they did.
- It's a lot better than the appetizer.

They made up for it big-time.

Last table,
blue team. Four duck, two steak.

Becca: Four duck,
two steak, yes.

Kamay: All right,
blue team, finish strong.

Six top,
let's go. We are so far behind.

- Yes, Chef.
- Let's go. Pass them up, please, let's go.

Table seven,
please. Thank you. Go.

- Where's the other duck, please?
- Right here.

You got it? Okay.

Gordon: Service,
please. Go, please.

Undercooked steak.
Undercooked duck.

I'm struggling. I know damn well each
and every one of you tonight can do better.

- Clear down.
- Yes, Chef.

This challenge was honestly
a lot worse than I expected.

- It's the stress.
- It's hard. It's hard.

It's still our fault. I
know it's still our fault.

Not just because
of our performance,

but the stress is nothing like
I've ever experienced before.

I never want to do this again.

All I want to do is
get into a warm bath

and have a good cry, honestly.

We did what we could, y'all.

[ groans ]

Ladies and gentlemen,
a big thank you

on behalf of all the judges

for dining here at
Ramsay's Rooftop.

- Have you enjoyed yourselves?
- Whoo!

Now I'd like to introduce you

to our incredible
amateur home cooks

that took care of this event
for you all this evening.

Please welcome the red team.

- [ cheering ]
- Yeah, red team!

- And the blue team!
- Yeah!

- [ cheering continues ]
- Well done.

Wow,
what a night. Let's get down to business.

Red team, blue team,
tonight only one team can win.

And for someone
on the losing team,

their time on this competition
will come to an end.

Now, after lots of discussion
between the three of us

and the feedback of
our esteemed diners,

we've come to a decision.

Thank you.

The winning team is...

- Whoa!
- Now!

- Yeah!
- Gordon: The red team!

- Whoo!
- [ cheering, laughing ]

- [ squealing ]
- Oh, God. Yes!

Red team wins. We're
on to the semifinals.

Oh, my God.

It doesn't feel good getting
stripped of your captain title.

But, you know,
Mike stepped up. I stepped up.

We finished as a team.
We won as a team.

So I can't be happier.

Ladies and gentlemen, on behalf
of all the team here at "MasterChef,"

thank you for your patience.

Take care, good night,
and God bless. Thank you.

- Thank you all.
- Thank you.

That was awesome.

Looking at how
we just performed,

there's not a lot
to be proud of.

We failed in
almost every regard.

It's not like I have nine lives.

I take that responsibility,

and there's a strong
likelihood I'm going home.

Blue team,
tonight you were completely disorganized.

During the appetizer service,
we overcooked so many scallops.

And then we just couldn't right
the ship across those entrees.

Undercooked steaks, raw duck.

- Honestly, it was a disaster.
- Yeah.

Now, you three,
give us a moment please.

Becca captained the blue team,

but she really struggled
to keep them on task.

- Right.
- They just weren't together.

- Yeah.
- I've never seen incomplete plates

coming out of the
kitchen. That's a new low.

Gordon: Yeah, Becca was let down

on the left and
the right-hand side.

Kamay was cooking
the lobster and the duck.

But it was Adam
cooking the scallops.

- And the steaks.
- Yeah.

- We agree?
- Yeah.

Blue team-- Adam, Kamay, Becca.

After a lot of discussion,
we've felt there's one individual tonight

that is responsible
for your team's loss.

And that person
going home tonight is...

Adam.

Young man, you struggled.

You were completely
out of your depth.

Then,
after those first two or three mistakes,

you couldn't even
find your voice.

But honestly, whilst tonight's
challenge got the best of you,

I know there's
cooking in your DNA.

Trust me, you have a long and
very successful road ahead of you.

- How are you feeling?
- It's been a blessing from God

to be able to be in this kitchen
and have this experience.

I've realized here that there's
so much more out there to learn,

and so I'm excited to
really start that journey.

Right, please drop that apron
onto the table and say good-bye.

- I'm really proud of you.
- Love you.

- You did great.
- I love you.

Definitely sad, but I have learned
so much in the "MasterChef" kitchen

and being coached
by these judges,

and I'm really happy
that they had me.

- You gonna stand strong?
- Yes, sir. Absolutely.

I came into the
MasterChef kitchen

as the youngest in
the entire competition.

I think I was able to
definitely surprise some people

with my approach to food and
the things I was able to cook.

It's really amazing that
someone at 23 years old

could make a dish like this.

And that winner is Adam.

[ cheering ]

Murt, Michael, and Adam,
the spice boys lineup.

- Yeah. Let's go.
- Bottoms up!

- Take care.
- All right, I love y'all.

- Take care, bud.
- The biggest takeaway I have from the judges

is something I heard from Gordon,
and it was,

"Dust yourself off
and keep going."

Because hard things
are gonna happen,

but it's about how
you react to those.

And so...

I'll take that way
beyond "MasterChef."

Gordon: Next time,
the top five cooks battle it out...

- Yes!
- ...in the "MasterChef: Generations" semifinal.

Tonight,
you have to survive two challenges.

And one person will be
leaving the competition

- after each challenge.
- Oh, gosh.

We describe a dish
with all the flavors.

They have to recreate it.

The sweetness,
the smokiness, umami.

It's time for
keeping up with me.

- I want the yolk only.
- Oh, [ bleep ].

Stand back and flambé.

Stay with me,
guys. Let's go, Becca.

Becca, not on the salmon.

- Oh, my God.
- sh**t!

- Boomers never cook this fast.
- Damn it.

We take our time.
This is not normal.