As the chefs pack up to leave, they each assess their chances. Wilo knows he got the most stars from the Quickfire, but that won't be enough to win. Ludo thinks that he did really well. Really? So he's delusional in addition to being kind of a jerk? I shouldn't say that. His food wasn't that bad. He just seemed really unprepared, and I don't think that will fly when you're up against three great chefs. Rick is happy that people liked his food. Ludo wants to beat Rick since they both did Mexican food, so he's anxious to find out his scores.

Critics Table. Shouldn't there be an apostrophe in there? Because it's the table that belongs to the critics? Well, the producers didn't put one in, so I guess I won't either. The chefs march in and face the judges like they are a firing squad. Ludo gets to talk about his dish first, and can't help but remind everyone about his FRENCH TECHNIQUE. He also tried to please the people and not frighten them. Gael Greene thinks he was successful. Ludo describes how he cooked the pigs' ears in a vegetable broth, and Oseland says that he didn't really pick up on the subtle flavors that should have resulted. Maybe because Ludo slathered it in cheese?

Cindy goes next, and talks about how she was worried that she couldn't slow cook the tripe. Oseland says that the tripe was tender anyway, and she did a great job cooking it. Greene liked that it was "a hot stew on a cold day." Raynor wonders if Cindy went more conservative because she was using offal, and he thinks that the broth was underseasoned. In other words, he thinks that she purposely didn't make the food too spicy to try to appease a bland palate, but he thinks it was a mistake. Cindy says that's for the critics to decide.

Gael tells Rick that she really liked the cheese on his tacos, and Rick says that a little cheese can help. Raynor thought it needed acid, but Rick says that his tomatillo guacamole was meant to do that. Oseland thinks Rick was successful there.

They move on to talk to Wilo, who says that when he found out that he had heart, he immediately thought of tripleta, which uses three different meats. Wilo says that in a traditional tripleta, the meats aren't cut as thin, but he needed to do that to make the heart more palatable. Oseland wishes that the pitas had been heated or toasted, but Wilo didn't feel he had time. Kelly babbles something about texture and no one listens. Gael liked the spicy mayonnaise.