Crispy-Skin Salmon with Braised Leeks, Tomato Water, Basil Oil and Crispy Basil Leaves

Becca: "So before you, you have a crispy skinned salmon on a bed of braised leeks with tomato water, basil oil, and crispy basil leaves."

Herb-Crusted Lamb with Brown Butter Spaetzle, Bitter Greens and Fig Balsamic Reduction

Becca: "I have for you an herb crusted lamb with a brown butter spetzel, bitter greens, and a fig balsamic reduction."

Berry Tart with Berry Gel, berry Mousse, Pâté Sucrée, Mascarpone Whip and Candied Lemon

 Becca: "So it is a berry tart with a berry gel, a berry mousse, a pat sucre mascarpone whip, and candied lemon."

Pan-roasted Scallops with cauliflower purée, romanesco florets and citrus vinaigrette

Gordon Ramsay demonstrated the cooking of this dish as follows:

"We're going to start off with a delicious pan roasted scallop on a bed of brown butter cauliflower puree with Romanesco florets and a citrus vinaigrette. Right, scallops in. I'm going to start off at 12:00 (note: he means that he is putting them in a frying pan in a circular arrangement, starting at noon), 45 seconds on each side. For the next pan, we've got the Romanesco florette. I want a little touch of color on there. And now (back to the scallops, flipping two at a time with his hands), one finger on over, over and over brown. You can see the sear. Yep, you can hear it. Okay, now for the exciting part. We're coming to dress the plate with this cauliflower puree. Get the scallops and set six of them on top of the puree. We've got our little frisé salad and our candied walnuts. Just a nice little "pluch" of salad in the center. And then from there, get your sauteed Romanesco on, and then finally, take your vinaigrette. And then just lightly drizzle that round. And there we have our beautiful scallops."

Chocolate Cake with Peanut Butter Frosting, Chocolate Ganache and Peanut Brittle Toffee

Becca: "I made a three layer moist chocolate cake covered in peanut butter, buttercream with chocolate ganache, and peanut brittle."

Filet Mignon with herb Polenta, Brussels Sprouts, Red Wine Sauce and Crispy Pancetta

Dry-Aged Duck Breast with Aged Prosciutto, Cheesy Mashed Potatoes, Sautéed Kale and Aged Balsamic Gastrique

Gordon Ramsay: "The first dish we can't wait to taste comes from Gen Z. It's definitely restaurant worthy. Please step forward. Becca." 

Becca (to the cameras) "This was such a long, chaotic cook. I had to pivot so many times, and so I'm proud of what I did. And if my duck is cooked perfectly, I have a real shot at this immunity pin." 

Gordon Ramsay: "Tell us the aged ingredients and describe the dish, please." 

Becca: "I made a crispy, skinned, dry aged duck breast topped with aged prosciutto with cheesy mashed potatoes, sauteed kale with toasted hazelnuts and walnuts, and a balsamic gastrique." 

"My name is Becca. I am 24 years old, and I have made for you a fancy turtle. This is a molten chocolate lava cake. It has a caramel pecan drizzle. It's topped with candied pecans, and it has a vanilla whipped cream on the side."