Tasty Mystery Baskets of Clips

Man. Oh my God. Top tier.

It needed to go further.

to do in a potato curry.

I appreciate that.

You had our least favorite dishes of the night

mixing Asian ingredients with the techniques

Chicken Ticino skewers.

I just don't think he used

The issue with your dish, Buddha was the pastry.

TOM: What's the cuisine you're doing?

The potatoes-- I thought to myself, I need to put on a show.

And that's what I try to create when I cook.

Hey, Chef, how are you?

but it's also a worst case scenario.

There's just a lot of stuff that I've never seen before.

those flavors would have gone in.

Not at all greasy.

All the goodies down here.

I believe in you, Jackson.

I'm doing Indian kind of my version of a samosa.

which is a fermented shrimp paste.

I want to keep it simple and just highlight

adding it to my chilled salad for a little bit of sweetness.

a valiant effort at taking inspiration

I think you're left wondering if you stack up.

I'm surprised we haven't either.

The three of you had

My fiancé's name is Cameron, and we met

I love Ashleigh, she's very easily fit in

I've got to dice all this tofu.

-This puff pastry is fried? -Yeah.

Stephanie, please pack your knives and go.

we want you to take inspiration from what you taste

For Jackson never cooking Vietnamese food before,

the beauty of a potato.

-Hi, Evelyn. -Hi.

a little bit more like home.

TOM: It was misguided.

just because that's how my mother would do it.

and the foods of that time.

13 chefs remain to compete

and you see this guy just grilling?

Yeah, he needs to cook Indian more, I guess.

When we think of taste,

this is an individual challenge.

but then I keep remembering I have my right hand,

So I'm trying to grill these potatoes, but I'm like, dude,

I think it got lost in translation.

You know, like, I'm trying to push the boundaries.

so I got to do a bunch of veg prep.

I'm here to shock the world.

Let's get them out here.

it's the first thing that I always eat, so.

It needs to be more sweet and more salty, more everything.

or my dad could do it way better than I could.

Jackson, I loved how much heat you put in your spring roll.

a beautiful contrast to this rich, deep sauce.

It came later on when I started making my own menus,

And I was just, like, "Oh," it clicked.

-Thank you. -I'm so excited.

And they're going to be better than I am.

So much spice here.

Whoa, some pretty melon that I didn't expect.

It's very highly spiced.

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