Masterchef Recap 08/14/19 Season 10 Episode 18 “Mind Blowing Food”

Masterchef Recap 08/14/19 Season 10 Episode 18 "Mind Blowing Food"

Tonight on FOX Gordon Ramsay’s Masterchef returns with an all-new episode on Thursday, August 14, 2019, season 10 episode 18 called “Mind Blowing Food,” and we have your weekly Masterchef recap below. On tonight’s Masterchef episode as per the FOX synopsis, “The Top Nine enter the kitchen, surprised to see laser lights and smoke machines. There, the judges blow the contestants’ minds by introducing acclaimed chef Grant Achatz.

With Gordon’s help, Grant shows the contestants the art of unconventional plating. The home cooks must use their newfound skills to cook and plate a dish of their choice using an array of props found in the pantry.

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The home cooks were for a treat tonight. They walked into their kitchen and found it decorated like a spaceship. They were technicolor lights as well as three very smug judges. It seems the judges had a reason to be happy because they were introducing Grant Achatz and the man’s been called a culinary genius. He was also apparently the king of unconventional plating. Grant brought along some green apple helium balloon and they just ate it right up. The judges had loved this new way of tasting green apples. They thought it was fun and out of this world and they wanted the challenge to be all about it.

The judges said that the Immunity Challenge tonight was about innovative plating. The contestants had to come up with a restaurant-style dish and it had been plated like never before. The contestants were going to be given assistance with this challenge by the new items that were stocked in the pantry. There were rims, test tubes, and a few items that none of them have ever seen before. Bri, however, was in her element. She was known as the plating queen and so she knew she couldn’t fail at this challenge. Not when she was such a huge fan of Chef Achatz. She desperately wanted to impress him and so she came up with the idea of a seaside dish.

The seaside dish was a colorful puree in seashells and there was going to be looks of waves. Then there was a going to be freshly poached sea scallops as the protein. It seemed very innovative, which was what the judges wanted and so they tried to focus on more people. There was both Noah and Sarah that wanted to a deconstructed apple pie. They thankfully were going about very differently and that should be alright. There was also Shari who decided to take an even bigger risk. She chose to go vegetarian with her dish and at the last minute, she began struggling with it. It turns out she needed some rules in the kitchen in order to function.

The judges also noticed how ambition has gotten better than some of them. There were some taking huge risks that, frankly, the judges didn’t think they could pull off. Nick struggled with a few minutes on the line and he could get lucky because sometimes it all comes down to plating. Noah’s giant hands kept getting in his way when he was plating. Jamie tended to doubt himself because he knew wasn’t a great plater. But surprisingly, more than just Bri were rising to the occasion. Micah came up with a dish that was part of his childhood and Dorian managed to overcome her fears to create something beautiful.

Then time was called. Micah went first and he created a Bete Noire Cake with Espresso Ganache, Caramel, and Vanilla bean Crème Fraiche. It had looked beautiful on the plate and it tasted great. It was also good of him to add that sea salt because that sold it to Chef Achatz. The next dish, on the other hand, didn’t look as pretty. Noah created a Deconstructed Apple Pie with Anglaise Mousse and Picked Apple Peel. His dish was more wacky than beautiful and the only problem with it is that there wasn’t enough. The judges would have liked more crumble and there was none to be found because Noah tried to do the less is more for the judges.

Moving on, Shari was called next. She created a Vegetarian Beef Tartare with Fennel Cashew Puree and Goat Cheese Mousse. Her dish was underwhelming visually and so its saving grace was that the flavor was there, but that wasn’t the challenge. The challenge was plating. Bri was called next and the dish was truly the most gorgeous thing there. She created Butter Poached Sea Scallops with Uni, Synthesized Caviar, and Cauliflower Puree. And the judges thought she did the best job since her star at the competition, they truly cheered for her and they wanted more of that puree because it tasted that good.

Only Sarah went next. Her dish looked horrible and the judges were silently mocking it before she could even present it. It was when she finally received that chance, she was able to show off her Deconstructive Cobber with Moon Pie. The presentation went wrong for her. There was no doubt about it and at the same time, it tasted great. It just wasn’t as great as Dorian’s dish. She created Lime Olive Oil Cake with Whipped Cream Icing in a glass blower and it had everything. It had flavor, a backstory, and it looked beautiful. The judges also said that it could be severed in any of their restaurants. And there was no higher praise than that.

Jamie, for all his doubts, had created Hoecakes Three Ways with Lemony Blue Crab, Duck, and Smoked Pork Belly. It was amazingly plated and the flavors were there. Next up was Nick. He created a Deconstructed Lemon Meringue Pie with Gingerbread Crumb and Blueberry Coulis. It tasted great and the judges enjoyed his unusual plating because it was one of the dishes closest to Chef Achatz. And lastly there was Subha, he was a little clumsy on the presentations because the test tubes had thrown the judges and so its really the flavors that saved them. He was one of the best people when it comes to seasoning and that will always be what saves him.

The top three for the Immunity Challenge were Nick, Dorian, and Bri.

And the champion tonight was Nick! His deconstructed meringue was truly one of the best dishes of the night.