1 00:00:02,104 --> 00:00:06,513 ( music playing ) 2 00:00:08,149 --> 00:00:10,588 - ( crowd cheering ) - Gordon: Here we go. 3 00:00:12,224 --> 00:00:13,561 - Yeah! - Let's eat! 4 00:00:13,594 --> 00:00:17,803 - Finale. Here we are. - Wow. Wow. 5 00:00:17,836 --> 00:00:21,677 ( cheering continues ) 6 00:00:21,711 --> 00:00:26,186 Welcome, everyone, to "MasterChef: United Tastes Of America" finale! 7 00:00:26,219 --> 00:00:28,724 Right. Thank you so much. 8 00:00:28,758 --> 00:00:32,464 This has been one of the most incredible seasons ever. 9 00:00:32,464 --> 00:00:35,271 This season on "MasterChef" 10 00:00:35,337 --> 00:00:37,676 we brought the nation together like never before... 11 00:00:37,676 --> 00:00:41,684 This is "MasterChef: United Tastes Of America." Come on! 12 00:00:41,684 --> 00:00:45,190 ...as the best home cooks from four regions of America... 13 00:00:45,223 --> 00:00:47,227 Everybody knows Westside's the best side. 14 00:00:47,261 --> 00:00:48,664 Hell, yeah, the best cook's from the South. 15 00:00:48,697 --> 00:00:51,335 - The Midwest is best. - Northeast, baby! 16 00:00:51,335 --> 00:00:54,509 ...went head-to-head in a regional rumble. 17 00:00:54,543 --> 00:00:56,413 - Let's go! - Come on, South. Y'all got it. 18 00:00:56,446 --> 00:00:58,584 - Rally, rally, rally! - All: West, West, West! 19 00:00:58,584 --> 00:01:00,588 Fight for your region. Fight for your team. 20 00:01:00,621 --> 00:01:02,457 - I plan to win it. - I don't know about that, Wayne. 21 00:01:02,491 --> 00:01:04,428 South is talking trash already. 22 00:01:04,462 --> 00:01:07,802 This will be the most strategic season ever. 23 00:01:07,836 --> 00:01:09,438 Oh, ( bleep ). 24 00:01:09,506 --> 00:01:11,744 - ( all shouting ) - Who's baking which cake? 25 00:01:11,777 --> 00:01:14,315 Kyle's a great chef, so I'm gonna screw him over today. 26 00:01:14,348 --> 00:01:16,185 I like people to be a little bit afraid of me. 27 00:01:16,218 --> 00:01:17,354 Everybody's out to get you. 28 00:01:17,388 --> 00:01:18,691 It's not all fun and games anymore. 29 00:01:18,724 --> 00:01:20,327 I am choosing the Midwest. 30 00:01:20,360 --> 00:01:21,730 - What the heck, Jen? - You have a vendetta 31 00:01:21,730 --> 00:01:23,499 against that part of the country or what? 32 00:01:23,499 --> 00:01:25,204 With a quarter of a million bucks at stake? 33 00:01:25,237 --> 00:01:27,910 - Yes, sir. - It was a season of teamwork. 34 00:01:27,943 --> 00:01:29,779 - Are you ready? - Hell no. 35 00:01:30,948 --> 00:01:32,752 - ( all shouting ) - ( sirens ) 36 00:01:32,785 --> 00:01:34,723 - Here they come, guys. - It was completely raw. 37 00:01:34,757 --> 00:01:37,428 - That's terrible. I want them done perfectly. - Okay. 38 00:01:37,461 --> 00:01:39,599 - I don't know if I like this sauce! - Did you put it in already? 39 00:01:39,633 --> 00:01:40,669 - No! - What? 40 00:01:40,735 --> 00:01:42,773 - Switch! - No, it's an ice cream scoop. 41 00:01:42,806 --> 00:01:45,779 - It's "DisasterChef." - This is so terrible. 42 00:01:45,779 --> 00:01:48,651 We're not in the ass end of nowhere! We're in the Dodger Stadium! 43 00:01:48,685 --> 00:01:51,288 ( bleep ) Does anyone care in here? 44 00:01:51,322 --> 00:01:52,992 - Joe: It's the restaurant takeover. - Check the filet. 45 00:01:53,026 --> 00:01:56,700 - Feels medium rare to me, Chef. - Survey says, ( bleep ) raw. 46 00:01:56,733 --> 00:02:00,174 Hey, hey, hey, hey! Don't ever disrespect me or my restaurant. 47 00:02:00,207 --> 00:02:02,912 But ultimately, it was every cook for themselves. 48 00:02:02,946 --> 00:02:04,783 A very professional creation. 49 00:02:04,816 --> 00:02:07,923 - You played the grill like a piano. - Thank you. 50 00:02:07,956 --> 00:02:10,427 - It's perfect. - Oh, my goodness. 51 00:02:10,427 --> 00:02:12,431 - Man, you got a homerun there. - Thank you, sir. 52 00:02:12,431 --> 00:02:14,335 - It's spot-on. - Very delicious. 53 00:02:14,369 --> 00:02:16,172 - Thank you. - Cake is absolutely spot-on. 54 00:02:16,206 --> 00:02:18,644 - Thank you, Chef. - Could've been cooked by the chef de partie. 55 00:02:18,678 --> 00:02:21,315 - Wow. - Exceptional. Definitely Michelin star worthy, 56 00:02:21,315 --> 00:02:22,619 - let me tell you. - Thank you, Chef. 57 00:02:22,652 --> 00:02:25,491 And now just three home cooks remain. 58 00:02:25,525 --> 00:02:27,762 Will it be Jennifer from the South, 59 00:02:27,829 --> 00:02:29,432 Grant from the Midwest, 60 00:02:29,465 --> 00:02:31,402 or Kennedy from the West? 61 00:02:31,402 --> 00:02:36,045 Only one will be crowned America's 13th MasterChef. 62 00:02:36,045 --> 00:02:38,818 ( cheering ) 63 00:02:38,851 --> 00:02:41,389 - Whoo! - Woohoo! 64 00:02:41,423 --> 00:02:45,931 Are we ready to meet our three amazing finalists? 65 00:02:48,637 --> 00:02:52,444 First up, a 42-year-old mom of six 66 00:02:52,444 --> 00:02:55,017 from Little Rock, Arkansas. 67 00:02:55,084 --> 00:02:56,988 - It's Jennifer! - Yeah! 68 00:02:57,054 --> 00:03:00,059 ( cheering continues ) 69 00:03:00,093 --> 00:03:01,863 Jennifer: I can't believe I made it to the finale. 70 00:03:01,863 --> 00:03:04,770 This has been the most amazing journey. 71 00:03:04,803 --> 00:03:07,441 I'm so blessed and thankful for my family, 72 00:03:07,474 --> 00:03:10,849 but being here has given me so much independence, 73 00:03:10,882 --> 00:03:14,656 and I have found what I wanna do for the rest of my life. 74 00:03:17,061 --> 00:03:19,766 - Whoo! - ( both laughing ) 75 00:03:19,800 --> 00:03:22,839 The last 13 years I've been raising six babies. 76 00:03:22,873 --> 00:03:24,342 It's been the joy of my life. 77 00:03:24,342 --> 00:03:26,647 But at the age of 40, 78 00:03:26,647 --> 00:03:28,618 I needed to follow my culinary dreams. 79 00:03:28,618 --> 00:03:32,424 - It's a big yes for me. - I cannot believe it. 80 00:03:32,457 --> 00:03:35,699 I was over the moon to be a part of the top 20. 81 00:03:35,732 --> 00:03:37,334 It was so surreal. 82 00:03:37,367 --> 00:03:39,907 I'm gonna cry. This is so hard. 83 00:03:39,940 --> 00:03:42,679 But my goal was to make my family proud 84 00:03:42,712 --> 00:03:45,752 and represent my Southern heritage on a plate. 85 00:03:45,785 --> 00:03:49,358 For elevating a home dessert, it's as good as it can be. 86 00:03:49,391 --> 00:03:52,330 The best dish was cooked by Jennifer. 87 00:03:52,364 --> 00:03:55,271 - Oh. Thank you. - Go on, Jen! 88 00:03:55,304 --> 00:03:56,540 I started this competition strong, 89 00:03:56,573 --> 00:03:59,378 but I also faced a lot of hurdles. 90 00:03:59,412 --> 00:04:03,086 This doesn't taste like the Jennifer that I know. 91 00:04:03,119 --> 00:04:05,290 Flag goes to Jennifer. 92 00:04:05,357 --> 00:04:08,530 Stop what you're doing. Five minute time-out. 93 00:04:08,564 --> 00:04:10,668 And it created such an inner strength 94 00:04:10,702 --> 00:04:12,538 that I honestly didn't even know was there. 95 00:04:12,572 --> 00:04:14,909 Aarón: This is impressive considering 96 00:04:14,909 --> 00:04:17,214 the adversity that you had to face this evening, 97 00:04:17,247 --> 00:04:19,752 But that's what supermoms do, right? You make it happen. 98 00:04:19,786 --> 00:04:22,559 Gordon: I think you've endeared the word "grill" 99 00:04:22,592 --> 00:04:24,395 100% across this plate. 100 00:04:24,395 --> 00:04:27,234 I can do hard things. I can do hard things. 101 00:04:27,268 --> 00:04:32,377 I started to realize that I do deserve to be here. I do have the skill. 102 00:04:32,411 --> 00:04:33,948 - Whoo! - This journey is for me. 103 00:04:33,948 --> 00:04:37,955 Visually, it's just so beautiful. Great job. 104 00:04:37,989 --> 00:04:40,595 So I wanna show my six babies 105 00:04:40,628 --> 00:04:42,565 that it's never too late to chase your dreams. 106 00:04:42,565 --> 00:04:44,636 I wanna be the next MasterChef, 107 00:04:44,670 --> 00:04:46,640 so I'm pulling out all the stops. 108 00:04:48,710 --> 00:04:52,719 Next up, we have a 32-year-old beer salesman. 109 00:04:52,753 --> 00:04:56,827 Representing the Midwest, please give it up for Señor Grant! 110 00:04:56,860 --> 00:04:59,933 ( cheering ) 111 00:05:01,970 --> 00:05:04,341 Grant: It's the final three. We are in the finale. 112 00:05:04,341 --> 00:05:07,682 I look back to the beginning of this competition and back to auditions, 113 00:05:07,716 --> 00:05:10,554 and how many people were there vying just to get an apron. 114 00:05:10,587 --> 00:05:13,560 And now to look and it's just me and two others, 115 00:05:13,594 --> 00:05:15,163 I mean, never in my wildest dreams 116 00:05:15,196 --> 00:05:17,368 would have assumed that I would be in this position. 117 00:05:17,401 --> 00:05:20,039 So I'm really proud of myself. 118 00:05:23,681 --> 00:05:25,784 The initial reason I came to "MasterChef" was validation. 119 00:05:25,818 --> 00:05:28,456 Hi, Mom. Are you proud of your son? 120 00:05:28,490 --> 00:05:30,628 More than I could ever tell you. 121 00:05:30,661 --> 00:05:31,730 Aww. 122 00:05:31,764 --> 00:05:33,767 Growing up, I generally hadn't had 123 00:05:33,801 --> 00:05:35,170 a lot of great self-confidence. 124 00:05:35,170 --> 00:05:36,640 Over the last four to five years, 125 00:05:36,673 --> 00:05:39,680 I started taking cooking seriously. 126 00:05:39,713 --> 00:05:43,721 - Let's go! - And when I walked out with the apron, 127 00:05:43,754 --> 00:05:45,724 that was just so special to me. 128 00:05:45,758 --> 00:05:47,729 How's your pasta, Grant? It looks beautiful. 129 00:05:47,762 --> 00:05:49,666 Thank you. That's what the Midwest is all about, baby. 130 00:05:49,700 --> 00:05:51,603 I love where I'm from. I love being from Iowa. 131 00:05:51,603 --> 00:05:54,241 To be able to represent the Midwest was incredible. 132 00:05:54,275 --> 00:05:56,513 Grant, this dish screams the Midwest. 133 00:05:56,546 --> 00:05:58,617 - Chicken is cooked beautifully. - Thank you very much, Chef. 134 00:05:58,651 --> 00:06:01,221 And throughout this entire competition, I really feel like 135 00:06:01,255 --> 00:06:03,661 I showed that we can do more than meat and potatoes. 136 00:06:03,694 --> 00:06:06,533 I got out of my comfort zone, and I pushed myself further 137 00:06:06,567 --> 00:06:08,302 than I've ever gotten in my dreams. 138 00:06:08,336 --> 00:06:12,511 I have a crusted amberjack here with some pan-roasted gnocchi. 139 00:06:12,511 --> 00:06:13,948 The fish is flakey and smooth, 140 00:06:13,981 --> 00:06:15,884 and that gnocchi is out of this world. 141 00:06:15,884 --> 00:06:18,056 Gordon: Pork's cooked beautifully, and I can taste 142 00:06:18,056 --> 00:06:20,260 how desperate you are to win this competition in this dish. 143 00:06:20,293 --> 00:06:21,730 - Great job. - Thank you, Chef. 144 00:06:21,764 --> 00:06:23,868 I came on "MasterChef" as a guy 145 00:06:23,935 --> 00:06:25,671 that had a hard time believing in himself, 146 00:06:25,704 --> 00:06:27,642 and now I know that I'm here for a reason. 147 00:06:27,676 --> 00:06:29,445 Cooking is what my calling is, 148 00:06:29,479 --> 00:06:31,482 and I have a new air of confidence to me. 149 00:06:31,517 --> 00:06:33,988 I'm here today to tell you that nice guy's gone. 150 00:06:34,021 --> 00:06:36,059 - Ooh! - Gordon: Good. 151 00:06:36,092 --> 00:06:38,830 I feel like tonight's the night to change my life. 152 00:06:38,864 --> 00:06:40,835 I want my photo up there on the balcony. 153 00:06:40,868 --> 00:06:42,805 I wanna be right next to the other 12 that are up there. 154 00:06:42,805 --> 00:06:44,609 I'm not gonna let it slip through my fingers now. 155 00:06:44,643 --> 00:06:46,847 I'm gonna be the next "MasterChef." 156 00:06:46,880 --> 00:06:50,554 Finally, 26-year-old festival vendor. 157 00:06:50,554 --> 00:06:54,128 Representing the West, please welcome Kennedy. 158 00:06:54,161 --> 00:06:58,035 ( cheering ) 159 00:06:59,839 --> 00:07:01,777 Kennedy: Being in the top three in this finale, 160 00:07:01,810 --> 00:07:04,683 it's just overwhelming in the best way possible. 161 00:07:04,683 --> 00:07:07,655 But I've always known my whole life I wanted to be a chef, 162 00:07:07,689 --> 00:07:10,527 and I just never really had the tools or the understanding 163 00:07:10,561 --> 00:07:12,397 of how to get to the level that I wanted to. 164 00:07:12,431 --> 00:07:14,134 And now that I'm here, I feel like the world is my oyster, 165 00:07:14,134 --> 00:07:17,073 and I have so much more opportunity and it's amazing. 166 00:07:21,115 --> 00:07:23,186 Hello. 167 00:07:23,186 --> 00:07:24,956 Welcome to my home. 168 00:07:24,989 --> 00:07:27,729 Before "MasterChef," I was just a small town girl 169 00:07:27,729 --> 00:07:30,568 living in my tiny bus and living little dreams. 170 00:07:30,601 --> 00:07:31,903 Let's go, West! Wild, wild West! 171 00:07:31,937 --> 00:07:33,674 When I started this competition, 172 00:07:33,707 --> 00:07:35,845 I really wanted to prove that I have the mentality 173 00:07:35,878 --> 00:07:37,816 of a MasterChef in the kitchen. 174 00:07:37,849 --> 00:07:40,654 Gordon: I think the refreshing thing for me is to taste food 175 00:07:40,654 --> 00:07:42,992 this elegant so early on in the competition. 176 00:07:43,059 --> 00:07:45,565 - Thank you, Chef. - You're at home here. I can taste it. 177 00:07:45,598 --> 00:07:47,033 - Good job. - Thank you so much, Chef. 178 00:07:47,033 --> 00:07:48,837 I've learned that I can handle pressure, 179 00:07:48,904 --> 00:07:50,908 and I've learned that I can go outside my little bus 180 00:07:50,942 --> 00:07:53,614 and I can cook in a big kitchen. 181 00:07:53,647 --> 00:07:55,016 I kind of wanna be the one that stands out from the crowd. 182 00:07:55,050 --> 00:07:56,886 You are playing this game at the highest level. 183 00:07:56,920 --> 00:07:59,358 Congratulations. You win the immunity pin. 184 00:07:59,391 --> 00:08:03,432 Being challenged has turned me into someone who craves success. 185 00:08:03,466 --> 00:08:06,172 And winning made me feel like I was doing everything right 186 00:08:06,205 --> 00:08:07,207 and people were noticing. 187 00:08:07,207 --> 00:08:08,209 Kennedy is definitely one 188 00:08:08,242 --> 00:08:10,012 of the stronger cooks here. 189 00:08:10,046 --> 00:08:11,916 I was definitely targeted multiple times throughout the competition. 190 00:08:11,950 --> 00:08:14,221 There is one person who has been putting out 191 00:08:14,254 --> 00:08:16,593 top three level dishes. 192 00:08:16,626 --> 00:08:18,663 - Are you looking at me? - Kennedy. 193 00:08:18,663 --> 00:08:20,635 Your target is getting bigger 194 00:08:20,668 --> 00:08:22,304 than the "MasterChef" logo on the doors there now. 195 00:08:22,337 --> 00:08:23,640 Everybody's coming for me. 196 00:08:23,674 --> 00:08:25,243 I kind of wanted to be a threat. 197 00:08:25,276 --> 00:08:26,379 I mean, in this competition, 198 00:08:26,412 --> 00:08:28,116 being a threat, it's a compliment. 199 00:08:28,149 --> 00:08:30,921 You're just making me a stronger chef, that's all you're doing. 200 00:08:30,954 --> 00:08:32,992 And it made me just wanna push myself and stay in the top 201 00:08:33,026 --> 00:08:34,729 for the rest of the competition. 202 00:08:34,762 --> 00:08:37,434 You took one of the most challenging fish to cook, 203 00:08:37,467 --> 00:08:39,705 - and it's beyond reproach. - They're beautifully put together, 204 00:08:39,772 --> 00:08:41,944 and they look like a plate of art. 205 00:08:41,944 --> 00:08:43,914 No matter what they throw at you, you're gonna come back. 206 00:08:43,947 --> 00:08:46,085 It's really delicious. I'm really kind of blown away. 207 00:08:46,118 --> 00:08:48,056 - Thank you. - Gordon: Thanks, Kennedy. 208 00:08:48,089 --> 00:08:51,062 And now getting to the finale, I really wanna go out with a bang. 209 00:08:51,062 --> 00:08:53,834 I want this more than anything I've ever wanted in my entire life. 210 00:08:53,834 --> 00:08:57,040 I'm just so ready to win "MasterChef." 211 00:08:59,011 --> 00:09:01,916 Gordon: A hearty congratulations from Joe, Aarón, and myself 212 00:09:01,950 --> 00:09:07,595 for making into the "MasterChef: United Tastes Of America" finale. 213 00:09:07,628 --> 00:09:11,836 - ( cheering ) - Yeah! 214 00:09:14,943 --> 00:09:17,848 Jennifer, here to support you tonight, 215 00:09:17,848 --> 00:09:21,288 your husband Brian and your six kids. 216 00:09:21,322 --> 00:09:23,058 That's a lot of kids, Jennifer. 217 00:09:25,030 --> 00:09:26,866 Brian, who's been feeding the kids? 218 00:09:26,866 --> 00:09:29,939 They are here. They survived. 219 00:09:29,973 --> 00:09:31,877 - To say we missed her is not enough. - Sure. 220 00:09:31,910 --> 00:09:33,680 And we are so proud of where she is. 221 00:09:33,713 --> 00:09:36,085 Well, thank you so much for making the effort to be here tonight. 222 00:09:36,118 --> 00:09:38,724 Aarón: Grant, here supporting you this evening 223 00:09:38,757 --> 00:09:40,828 is your beautiful wife Emily, your son, 224 00:09:40,828 --> 00:09:42,264 and of course your parents Laura and Matthew. 225 00:09:42,264 --> 00:09:44,201 Thank you so much for being with us this evening. 226 00:09:44,234 --> 00:09:47,273 Grady, what's your favorite thing to cook with your dad? 227 00:09:47,273 --> 00:09:49,846 - Uh, mac and cheese. - Gordon: Mac and cheese. 228 00:09:49,879 --> 00:09:51,482 - Yes! Classic. - Love that. 229 00:09:51,482 --> 00:09:54,054 Emily, how proud are you of him? 230 00:09:54,087 --> 00:09:57,361 He's overcome so much and believed in himself, 231 00:09:57,394 --> 00:10:00,099 and we both cry a lot. 232 00:10:00,132 --> 00:10:03,740 We're so, so proud. There aren't words for it. 233 00:10:03,774 --> 00:10:06,044 Now, Kennedy, here to cheer you on tonight 234 00:10:06,078 --> 00:10:09,986 is your sister Mads and your best friend Asana. 235 00:10:10,019 --> 00:10:13,092 - Hey. - Mads, how proud are you right now? 236 00:10:13,125 --> 00:10:16,833 That's an unfair question. I mean, I watched her be born, 237 00:10:16,867 --> 00:10:18,771 and I was proud of her from her first word, 238 00:10:18,771 --> 00:10:20,574 - which obviously had to do with food. - Crowd: Aww. 239 00:10:20,607 --> 00:10:23,446 When we were kids, we used to pretend to do this little chef show 240 00:10:23,479 --> 00:10:25,016 - against each other... - Right. 241 00:10:25,016 --> 00:10:27,555 ...and obviously she'd always win since she was a kid. 242 00:10:27,588 --> 00:10:30,226 I'm just so proud of her, and I love you so much, baby. 243 00:10:34,602 --> 00:10:37,675 Also cheering you on, you have some of your former competitors here. 244 00:10:37,708 --> 00:10:39,512 Welcome back, all of you. You look great. 245 00:10:39,545 --> 00:10:44,155 - Thank you. - Jennifer, how important is tonight's finale? 246 00:10:44,155 --> 00:10:47,528 I grew up in a small town in Arkansas, 247 00:10:47,562 --> 00:10:50,934 and I am so honored to be able to represent the South. 248 00:10:50,934 --> 00:10:52,771 I hope that I can bring home that trophy and for the South. 249 00:10:52,805 --> 00:10:55,043 - You will. You got it. - Go, girl! 250 00:10:55,076 --> 00:10:58,617 Gordon: Absolutely. Grant, how hungry are you for this? 251 00:10:58,650 --> 00:11:01,322 Tonight's huge. The Midwest is known as the flyover states. 252 00:11:01,355 --> 00:11:04,929 We're often overlooked, and I'm excited to be able to put not only Iowa, 253 00:11:04,962 --> 00:11:08,036 but the entire Midwest on a map through "MasterChef." 254 00:11:08,069 --> 00:11:11,743 - Love that. - Go, Dad! 255 00:11:13,246 --> 00:11:15,350 - Kennedy. - Hello. 256 00:11:15,350 --> 00:11:19,358 You went from cooking on your beautiful school bus... 257 00:11:19,391 --> 00:11:20,493 I sure did. 258 00:11:20,528 --> 00:11:21,830 ...to the "MasterChef" finale. 259 00:11:21,897 --> 00:11:24,401 This journey has been so insane. 260 00:11:24,401 --> 00:11:26,305 I'm a small mountain town girl. 261 00:11:26,338 --> 00:11:27,542 I grew up in Denver, 262 00:11:27,575 --> 00:11:29,110 and representing the West is amazing. 263 00:11:29,110 --> 00:11:31,550 I mean, to represent a whole region as one person 264 00:11:31,550 --> 00:11:34,121 is an incredible honor. 265 00:11:34,154 --> 00:11:38,797 Right, tonight is your last chance 266 00:11:38,830 --> 00:11:41,970 to demonstrate that you are worthy of the grand prize 267 00:11:42,003 --> 00:11:45,309 because only one of you can go back to your home region 268 00:11:45,343 --> 00:11:48,382 - with a quarter of a million dollars... - Ooh, baby! 269 00:11:48,382 --> 00:11:52,390 ...a complete state of the art Viking Kitchen... 270 00:11:52,424 --> 00:11:56,966 - Whoo! - ...including an amazing Viking refrigerator, 271 00:11:57,033 --> 00:12:01,108 plus a complete set of kitchen tools and bakeware from OXO, 272 00:12:01,142 --> 00:12:05,150 the amazing MasterChef trophy, 273 00:12:05,183 --> 00:12:10,226 and the title of America's next MasterChef. 274 00:12:14,301 --> 00:12:18,242 Now if you want to prove that you are the best cook 275 00:12:18,275 --> 00:12:21,182 in this very special "MasterChef: United Tastes Of America," 276 00:12:21,215 --> 00:12:24,321 you must make a full three-course meal. 277 00:12:24,355 --> 00:12:28,429 An appetizer, an entrée, and of course, a spectacular dessert. 278 00:12:28,429 --> 00:12:32,838 We wanna see dishes that show us where you came from 279 00:12:32,872 --> 00:12:34,274 and where you're headed next. 280 00:12:34,308 --> 00:12:38,149 Now, Jennifer, give us an insight to the menu. 281 00:12:38,183 --> 00:12:40,186 I was born and raised in the South, 282 00:12:40,219 --> 00:12:42,625 so I'm gonna provide you with delicious Southern food 283 00:12:42,658 --> 00:12:45,363 and flavors, but with French fine dining techniques. 284 00:12:45,397 --> 00:12:47,434 - Ooh. - Nice. Grant? 285 00:12:47,434 --> 00:12:50,841 So my theme is Italian heritage meets Midwest roots. 286 00:12:50,874 --> 00:12:54,682 I'm gonna use a lot of the Italian recipes that I learned growing up, 287 00:12:54,715 --> 00:12:57,722 and I'm gonna stick in a lot of what makes the Midwest the best. 288 00:12:57,755 --> 00:13:02,364 - Love that. Kennedy? - So my theme is self-acceptance through the eyes of nature. 289 00:13:02,397 --> 00:13:05,470 I really wanna tell a story about who I am but also where I'm from, 290 00:13:05,470 --> 00:13:08,075 so I'm using just ingredients that are indigenous to Colorado, 291 00:13:08,108 --> 00:13:10,046 really bringing you to fishing, hunting, 292 00:13:10,046 --> 00:13:12,216 and really getting a taste of who I am as well. 293 00:13:12,250 --> 00:13:17,260 They all sound amazing. Right, let's get started with the appetizers. 294 00:13:17,293 --> 00:13:18,931 - You three ready? - Yes, Chef. 295 00:13:18,964 --> 00:13:23,472 Your 60 minutes start now! Let's go! 296 00:13:23,507 --> 00:13:27,314 Come on. Let's go! 297 00:13:27,347 --> 00:13:29,786 Let's go! 298 00:13:29,819 --> 00:13:34,461 - All right, what do we need? What do we need? - All right, let's go. 299 00:13:34,494 --> 00:13:36,966 - Let's see. - Kolby: Even though I'm from the South, 300 00:13:37,000 --> 00:13:39,004 I definitely want Kennedy to win. 301 00:13:39,038 --> 00:13:40,206 She's somebody who I look up to as a chef 302 00:13:40,240 --> 00:13:41,977 because she's really creative, 303 00:13:42,010 --> 00:13:43,479 she has a flavor palate like none other, 304 00:13:43,514 --> 00:13:45,216 and that's somebody that I really could see 305 00:13:45,216 --> 00:13:46,953 taking the MasterChef title to the next level. 306 00:13:46,986 --> 00:13:49,892 Where are my morels at? Morels, morels, dried morels. 307 00:13:49,925 --> 00:13:51,829 I wanna see Grant win from the Midwest. 308 00:13:51,863 --> 00:13:54,435 Everyone keeps calling the Midwest, like, flyover country. 309 00:13:54,468 --> 00:13:56,873 And I get it, but when it comes to food, 310 00:13:56,907 --> 00:13:58,910 I think Grant's got some really bold flavors 311 00:13:58,943 --> 00:14:01,683 and he's gonna show that the Midwest is definitely here to play. 312 00:14:01,716 --> 00:14:04,454 - Whoo! - Yeah! 313 00:14:06,560 --> 00:14:11,068 - Go, Dad! - Whoo! 314 00:14:11,101 --> 00:14:15,243 - Let's go, Jen! - All right, Jennifer! 315 00:14:15,243 --> 00:14:19,384 Jennifer's style is classic, and she knows flavors. 316 00:14:19,384 --> 00:14:21,388 And we all know the South's got great flavors, 317 00:14:21,388 --> 00:14:25,362 so she's about to give us a show. I am excited for her. 318 00:14:27,233 --> 00:14:29,539 - Let's go, Mom! - Go, Grant! 319 00:14:29,572 --> 00:14:31,743 - Whoo! - Yeah! 320 00:14:31,777 --> 00:14:34,582 Come on, Ken. You got this, Kennedy. 321 00:14:34,616 --> 00:14:35,985 So this is it, the grand finale. 322 00:14:36,018 --> 00:14:37,421 Three phenomenal chefs 323 00:14:37,421 --> 00:14:39,291 from different corners of the country, 324 00:14:39,291 --> 00:14:41,730 but this is the moment these three incredible amateurs 325 00:14:41,730 --> 00:14:42,731 show us what they've got. 326 00:14:42,765 --> 00:14:45,169 And tonight, once and for all, 327 00:14:45,202 --> 00:14:49,178 we'll all learn where America's best home cook comes from. 328 00:14:49,211 --> 00:14:51,181 - Yes? - Absolutely. 329 00:14:51,214 --> 00:14:53,553 - ( cheering ) - Go, Mom! 330 00:14:55,457 --> 00:14:57,294 - Yeah, she is. - She was meant to do this. 331 00:14:57,327 --> 00:14:59,598 - ( cheering ) - Kennedy: Tonight could change my life. 332 00:14:59,632 --> 00:15:01,536 I mean, a quarter of a million dollars is on the line 333 00:15:01,570 --> 00:15:04,274 and the title of MasterChef, and having that on your resume 334 00:15:04,274 --> 00:15:06,012 can do so many things for you. 335 00:15:06,012 --> 00:15:08,516 It would really kickstart my career. 336 00:15:08,550 --> 00:15:10,954 So this has to be the best meal I've ever cooked in my life. 337 00:15:10,988 --> 00:15:15,029 - Let's go, baby. - Pressure is on. 338 00:15:15,029 --> 00:15:16,498 - You got this, Grant. - Come on! 339 00:15:16,532 --> 00:15:18,970 - Let's go! - Come on, come on, come on! 340 00:15:29,224 --> 00:15:32,497 - ( cheering ) - Yes! 341 00:15:32,532 --> 00:15:34,434 Gordon: We've got 45 minutes remaining 342 00:15:34,468 --> 00:15:37,206 to cook us your amazing appetizers. 343 00:15:37,206 --> 00:15:40,480 - Come on, guys. - Grant: Let's go. 344 00:15:40,514 --> 00:15:42,618 You got this, babe. 345 00:15:42,651 --> 00:15:45,089 Kennedy: Smoked oysters. 346 00:15:45,123 --> 00:15:46,692 Yeah, Kennedy. 347 00:15:49,131 --> 00:15:51,636 Brian: All right, Jennifer! 348 00:15:51,669 --> 00:15:55,076 - Go, Mom! - Right, Jennifer. 349 00:15:55,109 --> 00:15:57,314 - Hi, Chef. - Come on, girl, how you feeling? 350 00:15:57,347 --> 00:16:01,790 This is exhilarating. It is the dream of my life to be on this stage right now. 351 00:16:01,823 --> 00:16:05,263 - So... - ( cheering ) 352 00:16:05,296 --> 00:16:07,167 Give us an insight with your appetizer. 353 00:16:07,200 --> 00:16:10,974 I'm doing a lobster succotash with corn purée, 354 00:16:11,007 --> 00:16:15,416 and then I'm going to finish it off with a beautiful champagne caviar vinaigrette 355 00:16:15,449 --> 00:16:18,489 that will have also some citrus notes in it as well. 356 00:16:18,523 --> 00:16:20,661 Oh, so no beurre blanc with the lobster? 357 00:16:20,695 --> 00:16:23,498 No. You know what? I think it's going to end up being a beautiful dish. 358 00:16:23,498 --> 00:16:26,071 Love that. Love that. Love that. 359 00:16:26,071 --> 00:16:27,542 Is this how your kids get to eat every night? 360 00:16:27,575 --> 00:16:30,647 - When dad's not cooking, yes. - ( laughter ) 361 00:16:30,680 --> 00:16:33,520 - That is very true. - This dish sounds tricky. 362 00:16:33,553 --> 00:16:36,425 Good luck, and do not-- do not undercook that lobster, yes? 363 00:16:36,459 --> 00:16:39,097 - Yes, thank you, Chef. - The very best of luck, Jennifer. 364 00:16:39,131 --> 00:16:44,241 - You got this! - Whoo! 365 00:16:44,274 --> 00:16:45,644 Looking good. Looking good. 366 00:16:49,952 --> 00:16:53,159 - Yeah. Really hard. - He's working hard, isn't he, honey? 367 00:16:53,159 --> 00:16:56,098 - You better score them fish, girl. - Whoo! 368 00:16:56,131 --> 00:16:59,071 - Whoo! - All right, Kennedy, how are you? 369 00:16:59,104 --> 00:17:01,475 - I'm great. How are you? - Take me through the dish. What are you making? 370 00:17:01,510 --> 00:17:04,882 I'm making a crispy skinned trout over a truffle potato, 371 00:17:04,915 --> 00:17:06,586 oyster mushroom, pea purée, 372 00:17:06,586 --> 00:17:09,592 and a quenelle of trout roe and smoked oyster aioli. 373 00:17:09,625 --> 00:17:12,130 - So the peas and trout's a pretty classic dish. - Yeah. 374 00:17:12,163 --> 00:17:13,600 How you kind of taking it to the next level? 375 00:17:13,634 --> 00:17:16,271 I really wanted to show myself through my androgynous journey. 376 00:17:16,271 --> 00:17:19,110 I've struggled a lot growing up of whether I wanted to masculine or feminine. 377 00:17:19,144 --> 00:17:21,448 - Mm-hmm. - So I decided when I grew up that I accepted both sides 378 00:17:21,482 --> 00:17:23,385 and that I'm androgynous, so-- 379 00:17:23,418 --> 00:17:26,692 Go, Ken! Talk about it, Kennedy. 380 00:17:26,692 --> 00:17:29,565 I totally appreciate that. How does that translate into food? 381 00:17:29,565 --> 00:17:32,538 So I'm starting off with a more feminine dish as my appetizer. 382 00:17:32,572 --> 00:17:35,009 I want it to look like a beautiful fish 383 00:17:35,009 --> 00:17:38,115 swimming in a river with wildflowers and really get that feminine side. 384 00:17:38,148 --> 00:17:40,219 And then you'll have to see for the rest of the menu what's going on. 385 00:17:40,253 --> 00:17:43,392 - ( laughs ) - Come on now! 386 00:17:43,425 --> 00:17:46,465 Well, listen, timing is pivotal, especially on your fish. 387 00:17:46,465 --> 00:17:48,670 - Good luck. - Thank you. 388 00:17:48,737 --> 00:17:51,710 Go, Ken! Whoo! 389 00:17:51,743 --> 00:17:53,914 I got it, baby. Thank you. 390 00:17:53,947 --> 00:17:59,124 - Let's go, Jen! - Ah! 391 00:17:59,157 --> 00:18:02,130 - Nice! - Go, Dad! 392 00:18:02,163 --> 00:18:04,835 We are now halfway! 393 00:18:04,868 --> 00:18:07,574 30 minutes to go, guys. Come on. 394 00:18:09,512 --> 00:18:12,249 - Grant! How are we, señor? - Wonderful, Aarón. How are you today? 395 00:18:12,283 --> 00:18:14,421 I'm doing great. What do we got going on here, señor? 396 00:18:14,421 --> 00:18:17,795 So this'll be raviolo al uovo with a morel cream sauce. 397 00:18:17,795 --> 00:18:22,204 Right now I am rehydrating some morel mushrooms in some cream right here. 398 00:18:22,237 --> 00:18:23,607 It's something that really ties in Iowa. 399 00:18:23,673 --> 00:18:25,442 Every spring we hunt morels down by the creek. 400 00:18:25,476 --> 00:18:27,514 - Down by the creek, huh? - Yes. 401 00:18:27,581 --> 00:18:30,119 - Or by the crick. - By the crick. I got you. 402 00:18:30,152 --> 00:18:33,425 I think that this is something that's really gonna speak to both Iowa and Italy. 403 00:18:33,492 --> 00:18:36,533 You're talking about a very technically complex dish. 404 00:18:36,566 --> 00:18:38,636 - Not a lot of places you can hide with this. - Right. 405 00:18:38,669 --> 00:18:41,509 You feel confident with the pasta dough where it stands right now? 406 00:18:41,542 --> 00:18:43,445 Grant: I feel incredibly confident with it. 407 00:18:43,478 --> 00:18:45,183 Probably bring it out in about another 10, 15 minutes maybe 408 00:18:45,216 --> 00:18:47,220 so I start getting it rolled out. 409 00:18:47,220 --> 00:18:50,560 You feel you're gonna do justice and put Iowa on the map as a culinary destination? 410 00:18:50,560 --> 00:18:53,365 - 100%, Aarón. No doubt about it, baby. - Orale! 411 00:18:53,398 --> 00:18:54,902 - Oh, yeah! - Yes! 412 00:18:54,936 --> 00:18:56,472 All right! ( speaks Spanish ) 413 00:18:56,506 --> 00:18:57,607 Thank you. 414 00:18:59,344 --> 00:19:01,783 - Let's go, Grant. - Come on, Grant! 415 00:19:01,816 --> 00:19:05,022 20 minutes remaining. Come on, guys, keep it going. 416 00:19:05,022 --> 00:19:07,260 - Come on. - ( cheering ) 417 00:19:07,293 --> 00:19:10,534 - Kennedy: Okay, let's get it. Let's get it. - How cool is this, honestly? 418 00:19:10,600 --> 00:19:12,704 Three amazing finalists all playing to their strengths. 419 00:19:12,738 --> 00:19:16,244 - Jen: Mmm! Perfect. - So, Jennifer's appetizer, 420 00:19:16,277 --> 00:19:17,581 I mean, packed with jeopardy, let me tell you. 421 00:19:17,614 --> 00:19:19,450 She has to blanche it first and then sauté 422 00:19:19,484 --> 00:19:22,456 - the lobster tail in butter. - Joe: So blanched lobster, 423 00:19:22,456 --> 00:19:24,595 - difficult to do. - Yeah, there's a ten-second window 424 00:19:24,595 --> 00:19:25,697 of being overcooked or undercooked. 425 00:19:25,731 --> 00:19:27,467 You're undercooked, it's game over. 426 00:19:27,467 --> 00:19:29,304 Overcooked, it tastes like rubber. 427 00:19:29,338 --> 00:19:31,609 Jennifer: All right, let's do this. 428 00:19:31,643 --> 00:19:34,380 And also she's doing a caviar vinaigrette. 429 00:19:34,414 --> 00:19:37,454 But doesn't lobster want something fat and rich with it? 430 00:19:37,454 --> 00:19:41,261 I know, I mean, if she's leaning towards that French influence, 431 00:19:41,294 --> 00:19:43,231 then it should be a butter sauce like a beurre blanc, 432 00:19:43,265 --> 00:19:45,737 - but she's not doing that. - But you have to applaud the fact 433 00:19:45,770 --> 00:19:47,273 that she's going away from the norm. 434 00:19:47,273 --> 00:19:49,077 I think the acidity is gonna be key 435 00:19:49,110 --> 00:19:50,580 in the success of Jennifer's dish. 436 00:19:50,647 --> 00:19:52,618 Well, that's the jeopardy, isn't it? 437 00:19:52,651 --> 00:19:56,526 - Kennedy: All right. - Joe: Kennedy, she's making steelhead trout 438 00:19:56,559 --> 00:19:58,729 with a pea purée and oyster aioli. 439 00:19:58,763 --> 00:20:00,399 - Gordon: Oyster? - Both: Aioli? 440 00:20:00,466 --> 00:20:01,468 And the trout and the pea purée? 441 00:20:01,503 --> 00:20:02,771 That is a lot going on there. 442 00:20:02,804 --> 00:20:04,775 The big question is does it all work together? 443 00:20:04,809 --> 00:20:06,679 Fingers crossed. 444 00:20:06,713 --> 00:20:10,219 - Oh, yeah. - My boy Grant with the pasta. 445 00:20:10,252 --> 00:20:15,296 - I know it's about to be good. - So Grant is doing traditional ravioli with an egg yolk. 446 00:20:15,329 --> 00:20:17,802 The raviolo al uovo, we all know the jeopardy. 447 00:20:17,835 --> 00:20:19,939 We've seen it over the years. There's a lot of technique here. 448 00:20:19,972 --> 00:20:21,441 You gotta make the pasta, 449 00:20:21,475 --> 00:20:23,378 you gotta know how to extract the egg yolk, 450 00:20:23,378 --> 00:20:26,418 put it in the center of the ravioli, no air bubbles, 451 00:20:26,451 --> 00:20:27,821 boil it, and have it be perfectly runny. 452 00:20:27,855 --> 00:20:30,459 - The construction is key. - Looks so good. 453 00:20:30,492 --> 00:20:31,929 - Thank you. - Beautiful. 454 00:20:31,929 --> 00:20:34,668 Gordon: Last ten minutes, guys. Keep it going, yes? 455 00:20:35,670 --> 00:20:39,477 - Come on, Jennifer. - Beautiful. 456 00:20:39,512 --> 00:20:41,014 Kennedy: All right, let's go! 457 00:20:41,014 --> 00:20:43,587 ( cheering ) 458 00:20:43,620 --> 00:20:45,957 Look at that pasta sheet. 459 00:20:49,765 --> 00:20:51,101 Ooh, Grant, be careful. 460 00:20:51,101 --> 00:20:52,738 - This is what he does. - I know. 461 00:20:52,772 --> 00:20:53,940 Come on. 462 00:20:56,712 --> 00:21:00,152 Gordon: Oh, no. Grant is in trouble. 463 00:21:00,185 --> 00:21:02,524 - He's struggling. Wow. - What is he doing? 464 00:21:02,524 --> 00:21:05,363 Come on. This is insane. 465 00:21:05,396 --> 00:21:06,933 The top piece of pasta's a little bit too wet. 466 00:21:06,966 --> 00:21:08,670 It's sticky. It's very hard to work with. 467 00:21:08,670 --> 00:21:10,473 What I'm worried about in this technique, 468 00:21:10,507 --> 00:21:12,511 - it's gonna have too much air inside. - Yeah. 469 00:21:12,511 --> 00:21:15,683 Joe: Too much air in the filling will also burst the ravioli. 470 00:21:15,717 --> 00:21:17,921 Right now I am really struggling in shaping 471 00:21:17,921 --> 00:21:19,825 those really difficult egg yolk raviolis, 472 00:21:19,858 --> 00:21:22,196 but I'm a little worried about time right now. 473 00:21:22,229 --> 00:21:24,334 - Come on. - When I put it in that boiling water, 474 00:21:24,367 --> 00:21:26,471 if this egg yolk breaks in this raviolo, I'm done. 475 00:21:26,506 --> 00:21:28,843 Grant is playing a risky game right now 476 00:21:28,876 --> 00:21:31,949 because his raviolis could literally explode in the boiling water. 477 00:21:35,456 --> 00:21:36,759 - Oh! - Be careful, Dad. 478 00:21:37,995 --> 00:21:39,565 Oh, my Lord. 479 00:21:48,850 --> 00:21:51,722 Joe: Grant is playing a risky game right now 480 00:21:51,722 --> 00:21:55,630 because his raviolis could literally explode in the boiling water. 481 00:21:56,699 --> 00:22:00,607 - Oh, my Lord. - Be careful, Dad. 482 00:22:00,641 --> 00:22:04,481 - Okay. We're good. - Five minutes to go! 483 00:22:04,515 --> 00:22:07,086 - Come on, guys! Finish up strong! - Let's go! 484 00:22:07,119 --> 00:22:09,357 - Y'all got it! - Beautiful. 485 00:22:11,696 --> 00:22:14,668 - Perfect! - ( cheering ) 486 00:22:14,702 --> 00:22:16,839 - You good, Kennedy. You good. - You good! 487 00:22:16,839 --> 00:22:19,010 Kennedy's just taken a steelhead trout out of the oven. 488 00:22:19,010 --> 00:22:21,582 - Look at the color of that skin. It looks beautiful. - Joe: Wow. 489 00:22:21,616 --> 00:22:23,786 - But did it go in the oven long enough? - I don't know. 490 00:22:25,122 --> 00:22:27,460 - Grant: Oh, yeah. - There it is. 491 00:22:27,460 --> 00:22:29,463 Grant's just taking his raviolis out of the water now. 492 00:22:29,497 --> 00:22:31,168 - Any of the egg yolks burst? - Perfect so far. 493 00:22:31,201 --> 00:22:32,871 - Wow. - Grant, those are gorgeous. 494 00:22:34,240 --> 00:22:36,444 - Mmm. - That lobster looks good, Jen. 495 00:22:36,478 --> 00:22:38,650 Go ahead, girl. 496 00:22:38,683 --> 00:22:40,486 Gordon: 60 seconds to go! 497 00:22:40,520 --> 00:22:43,125 - One minute, guys! Come on! - Grady: Go, Dad! 498 00:22:43,158 --> 00:22:46,097 You got it. Make it clean. 499 00:22:46,097 --> 00:22:47,433 Madison: You got it, Kennedy. 500 00:22:47,500 --> 00:22:49,204 Show us your artistry, baby girl. 501 00:22:49,204 --> 00:22:52,010 Yeah! Team Kennedy! 502 00:22:52,010 --> 00:22:54,447 Come on, Jennifer. Get it on the plate, baby. 503 00:22:54,480 --> 00:22:57,521 Go, Mom, go! You got this, Mom! 504 00:22:57,554 --> 00:23:00,827 Judges: Ten, nine, eight, 505 00:23:00,827 --> 00:23:04,467 seven, six, five, 506 00:23:04,500 --> 00:23:08,275 four, three, two, one. 507 00:23:08,275 --> 00:23:11,782 - Hands in the air! - ( cheering ) 508 00:23:16,291 --> 00:23:18,563 Everybody looks good! 509 00:23:18,596 --> 00:23:20,967 Grant: I think I took a really big risk doing a technical dish. 510 00:23:21,000 --> 00:23:22,804 I'm a little worried about the sauce, but I'm hoping 511 00:23:22,837 --> 00:23:24,608 when they break open that egg yolk, it mixes all in, 512 00:23:24,642 --> 00:23:25,777 it's gonna be that perfect texture, 513 00:23:25,811 --> 00:23:27,647 exactly what they're looking for. 514 00:23:27,681 --> 00:23:29,685 There's a lot riding on this, so I need it to be perfect. 515 00:23:29,685 --> 00:23:32,691 Well done, Jennifer, Grant, and Kennedy. 516 00:23:32,724 --> 00:23:34,661 What an extraordinary performance. 517 00:23:34,694 --> 00:23:36,164 Please make your way around to the front. Thank you. 518 00:23:41,876 --> 00:23:43,144 Whoo! 519 00:23:47,119 --> 00:23:51,863 Wow. Time to taste those delicious looking appetizers. 520 00:23:51,863 --> 00:23:54,901 First up, Jennifer, please make your way down, thank you. 521 00:23:59,077 --> 00:24:01,983 I am feeling proud, nervous, 522 00:24:02,016 --> 00:24:04,956 but this dish is the first out of the competition 523 00:24:04,989 --> 00:24:06,593 that represents me. 524 00:24:06,626 --> 00:24:09,865 My French fine dining with Southern fusion, 525 00:24:09,865 --> 00:24:11,836 it's important to set the tone right from the beginning, 526 00:24:11,870 --> 00:24:14,708 so I hope this dish does that for me. 527 00:24:14,742 --> 00:24:17,915 I've made for you a lobster succotash 528 00:24:17,948 --> 00:24:20,720 with a sweet corn purée, truffle oil, 529 00:24:20,753 --> 00:24:22,992 and a champagne caviar vinaigrette. 530 00:24:23,058 --> 00:24:25,162 The lobster looks like it's perfectly cooked. 531 00:24:25,229 --> 00:24:26,866 It all looks very, very refined, 532 00:24:26,900 --> 00:24:29,705 very much the kind of restaurant dish that we requested. 533 00:24:29,705 --> 00:24:33,111 - Thank you. - Yeah! 534 00:24:33,145 --> 00:24:37,955 - Yeah, Jen! - Yeah, so I love how generous and abundant the lobster is. 535 00:24:37,988 --> 00:24:41,562 It's definitely the star. And I'm interested to taste this vinaigrette. 536 00:24:41,596 --> 00:24:43,231 Hopefully it's well-balanced. 537 00:24:43,231 --> 00:24:44,534 Gordon: Let's find out, shall we? 538 00:24:49,912 --> 00:24:51,715 Jennifer, where's the truffle oil, please? 539 00:24:51,749 --> 00:24:54,153 - It's in the vinaigrette. - Mm-hmm. 540 00:24:54,187 --> 00:24:56,759 - Joe? - The lobster is, uh... 541 00:25:01,669 --> 00:25:03,740 ...expertly cooked. 542 00:25:03,740 --> 00:25:07,112 Good job, Mom! Whoo! 543 00:25:08,816 --> 00:25:11,421 It's tender, it's firm. It's not under, it's not over. 544 00:25:11,455 --> 00:25:15,863 It's perfect. The dish to me is generally lacking in salt. 545 00:25:15,897 --> 00:25:19,070 That said, I love the contrast between the acidulous nature 546 00:25:19,103 --> 00:25:20,807 of the vinaigrette the corn cream. 547 00:25:20,807 --> 00:25:23,846 Caviar kind of gets lost in the mix, 548 00:25:23,880 --> 00:25:25,817 and I don't taste the truffles at all, 549 00:25:25,817 --> 00:25:27,688 but with a few small adjustments, 550 00:25:27,721 --> 00:25:29,390 this is a top-notch dish. 551 00:25:29,390 --> 00:25:31,294 - Good job. - Thank you. Thank you. 552 00:25:31,327 --> 00:25:32,931 Whoo! 553 00:25:32,931 --> 00:25:36,204 Yeah, I think for me what's beautiful about this 554 00:25:36,271 --> 00:25:37,975 is that you know what works with lobster, right? 555 00:25:38,008 --> 00:25:40,580 Tomato, corn, all of these really familiar flavors 556 00:25:40,613 --> 00:25:44,822 that I think only exacerbate the beautiful sweetness of lobster. 557 00:25:44,855 --> 00:25:46,992 You cooked it perfectly, but I almost wish 558 00:25:47,059 --> 00:25:49,731 that that vinaigrette wasn't there 559 00:25:49,765 --> 00:25:51,234 'cause it's really big with a lot of lemon. 560 00:25:51,234 --> 00:25:54,173 And I think in this case you needed the beurre blanc. 561 00:25:54,206 --> 00:25:57,012 Other than that, great job. 562 00:25:57,046 --> 00:25:58,850 Jennifer, I absolutely love this dish. 563 00:25:58,883 --> 00:26:01,789 It's delicious, it's fragrant, it's powerful, it's you. 564 00:26:01,823 --> 00:26:05,396 Lobster's cooked beautifully. I think the lobster needs that level of acidity, 565 00:26:05,429 --> 00:26:06,866 so I quite like it. 566 00:26:06,899 --> 00:26:09,037 It does wake it up and brings it to life. 567 00:26:09,070 --> 00:26:11,208 A beurre blanc may have been better, 568 00:26:11,241 --> 00:26:14,948 - but what a great start. - Thank you. Thank you. 569 00:26:15,950 --> 00:26:17,921 Great job, Mom! 570 00:26:20,092 --> 00:26:22,931 - Yes, ma'am. - All right, Jennifer! 571 00:26:23,899 --> 00:26:25,704 - It needs salt. - Yeah. 572 00:26:25,704 --> 00:26:27,507 - I think salt would've helped everything. - Yeah. 573 00:26:27,507 --> 00:26:29,879 I think she was thinking that the caviar was going to deliver that. 574 00:26:29,912 --> 00:26:32,651 The hero as the lobster was cooked beautifully. 575 00:26:32,684 --> 00:26:36,324 - Perfect. - Great start. 576 00:26:36,357 --> 00:26:37,761 - All right. - Next up, Grant. 577 00:26:37,795 --> 00:26:39,029 Can you bring forward your appetizer? 578 00:26:39,029 --> 00:26:42,804 - Thank you. - Yay, Grant! 579 00:26:45,744 --> 00:26:48,248 - Let's go, honey. - All right, big G. 580 00:26:51,989 --> 00:26:54,193 Grant, can you please give us some insight on what you made? 581 00:26:54,226 --> 00:26:58,001 So this is a raviolo al uovo with a morel cream sauce, 582 00:26:58,034 --> 00:27:00,941 finished with truffle butter and shaved black truffle. 583 00:27:00,974 --> 00:27:03,012 Young man, you took a risk tonight, let me tell you. 584 00:27:03,045 --> 00:27:05,182 Making that pasta in the finale tonight, 585 00:27:05,182 --> 00:27:06,752 that's a bold move, let me tell you. 586 00:27:06,785 --> 00:27:08,221 Pasta's transparent. It looks super thin. 587 00:27:08,221 --> 00:27:09,457 It looks great. 588 00:27:09,491 --> 00:27:11,728 But that egg yolk should be liquid. 589 00:27:11,762 --> 00:27:12,864 How long did you poach them for? 590 00:27:12,897 --> 00:27:15,235 - 75 seconds, Chef. - Mm-hmm. 591 00:27:15,268 --> 00:27:16,839 - Shall we? - Yep. 592 00:27:16,872 --> 00:27:19,177 Joe: Let's take a look. 593 00:27:19,210 --> 00:27:21,013 The moment of truth. 594 00:27:36,812 --> 00:27:38,816 Grant, that egg yolk should be liquid. 595 00:27:38,816 --> 00:27:40,887 Joe: Let's take a look. 596 00:27:40,887 --> 00:27:42,322 The moment of truth. 597 00:27:50,105 --> 00:27:51,542 - Sav: Oh, there it is! - ( cheering ) 598 00:27:51,542 --> 00:27:54,246 Joe: Wow. It looks nice and runny. 599 00:27:54,280 --> 00:27:55,883 Good job, Grant. 600 00:28:05,302 --> 00:28:08,008 Grant, it's delicious. It's everything you want from an egg yolk ravioli, 601 00:28:08,041 --> 00:28:11,347 let's get that absolutely clear. Really beautifully done. 602 00:28:13,051 --> 00:28:15,089 Mine could've done with another 30 seconds cooked, 603 00:28:15,089 --> 00:28:16,357 less runny, a little bit more richer, 604 00:28:16,357 --> 00:28:18,394 so you get a chance for that protein to set. 605 00:28:18,394 --> 00:28:21,167 Be careful with those morels. It's a super strong flavor, 606 00:28:21,201 --> 00:28:22,904 and it's sort of slightly overpowering. 607 00:28:22,938 --> 00:28:24,574 - Sure. - But the technical ability 608 00:28:24,608 --> 00:28:27,580 of putting that raviolo together is a risk, and it's good. 609 00:28:27,580 --> 00:28:30,821 - Really good, indeed. Well done. - Thank you, Chef. 610 00:28:30,821 --> 00:28:33,124 I have to say, I just love the seasoning 611 00:28:33,158 --> 00:28:35,863 by way of the truffle and the cheese. 612 00:28:35,897 --> 00:28:41,274 It's earthy, and it's also restrained at the same time, which is not easy to do. 613 00:28:41,307 --> 00:28:44,582 I agree with Chef Gordon. Pull back a little bit of that mushroom cream sauce. 614 00:28:44,615 --> 00:28:48,689 - The pasta's the star, not the sauce, right? - Absolutely. 615 00:28:48,723 --> 00:28:53,031 Joe: This is a delicious dish, but if you told me you were gonna boil the raviolis 616 00:28:53,064 --> 00:28:55,737 for 75 seconds, I would've told you that's not enough time. 617 00:28:55,770 --> 00:29:00,112 I think it could've benefited by 45 seconds more of boiling time, 618 00:29:00,112 --> 00:29:02,316 - and it would've been perfection. - Thank you, Joe. 619 00:29:02,316 --> 00:29:03,819 Thank you, Grant. 620 00:29:08,061 --> 00:29:10,399 Awesome! 621 00:29:10,432 --> 00:29:13,171 The flavors are all good. Just a little bit of the cooking time on the ravioli. 622 00:29:13,204 --> 00:29:18,148 - Yeah, yeah. - Okay, Kennedy, please bring us your appetizer. Thank you. 623 00:29:18,181 --> 00:29:22,056 - Let's go! - Going into this tasting, 624 00:29:22,089 --> 00:29:23,960 I'm feeling a little bit of butterflies in my tummy. 625 00:29:23,993 --> 00:29:26,565 I mean, having the live crowd there just hyping you up really-- 626 00:29:26,598 --> 00:29:28,401 it puts you into a different gear, 627 00:29:28,434 --> 00:29:31,608 and I hope the judges see the vision that I really planned. 628 00:29:31,608 --> 00:29:33,847 Today I made crispy skinned trout 629 00:29:33,880 --> 00:29:36,619 over truffle potatoes, oyster mushrooms, 630 00:29:36,619 --> 00:29:39,256 a tarragon pea purée, saffron tuile, 631 00:29:39,289 --> 00:29:42,597 with a trout roe and smoked oyster aioli quenelle. 632 00:29:42,631 --> 00:29:45,002 Kennedy, it looks absolutely stunning. 633 00:29:45,035 --> 00:29:47,540 I mean, seriously, it looks like a cover 634 00:29:47,573 --> 00:29:49,645 of a famous chef's cookbook 635 00:29:49,678 --> 00:29:50,946 because it just looks so appetizing. 636 00:29:50,980 --> 00:29:52,918 Thank you, Chef. 637 00:29:52,918 --> 00:29:54,420 Kolby, can you see that from up there? 638 00:29:54,420 --> 00:29:57,125 - Looks amazing. - Mads? 639 00:29:57,159 --> 00:29:58,663 - Yeah? Okay. - Come over a minute, will you please? 640 00:29:58,663 --> 00:30:00,366 - Do you mind? - I'm on my way. 641 00:30:00,366 --> 00:30:05,075 Look at you. Look at you, look at you! 642 00:30:05,108 --> 00:30:07,079 - Hi. Oh, I will. - Come and sit down. 643 00:30:07,112 --> 00:30:08,950 - ( Kennedy laughs ) - This is my seat, thank you. 644 00:30:08,983 --> 00:30:10,653 No, it's all good. How does that look to you? 645 00:30:10,653 --> 00:30:12,456 - How does it look? - Oh, wow. 646 00:30:12,489 --> 00:30:15,095 I just see her on the plate. 647 00:30:15,129 --> 00:30:17,967 There's the rainbow aspect of her queerness, 648 00:30:18,001 --> 00:30:20,071 a little fish swimming down the river, 649 00:30:20,071 --> 00:30:22,877 and I see the foliage, like the forest. 650 00:30:22,911 --> 00:30:25,516 And I know your artistry, so I see all the whimsical things inside of it. 651 00:30:25,516 --> 00:30:27,219 - Would you like a job? - That's what I was about to say. 652 00:30:27,219 --> 00:30:29,390 - You're gonna take our jobs. - Great job, girl. 653 00:30:29,390 --> 00:30:31,060 Madison: Thank you, thank you, thank you. 654 00:30:32,664 --> 00:30:35,102 Thanks, Mads. Seriously, stunning. 655 00:30:35,135 --> 00:30:37,574 Now the big question is does it all work together? 656 00:30:37,607 --> 00:30:39,243 - Shall we? - Joe: Yep. 657 00:30:50,265 --> 00:30:52,503 - Trout is cooked deliciously. - Thank you. 658 00:30:52,503 --> 00:30:54,240 Gordon: I mean, seriously, it's crispy on the outside. 659 00:30:54,240 --> 00:30:56,010 The temperature is absolutely spot-on. 660 00:30:56,043 --> 00:30:57,379 There's a lot going on underneath. 661 00:30:57,412 --> 00:31:00,385 But be very careful with that smoked oyster aioli. 662 00:31:00,419 --> 00:31:03,391 Especially with a salty roe. It's powerful. 663 00:31:03,458 --> 00:31:05,997 And I don't know if the smoke and the saltiness works. 664 00:31:06,030 --> 00:31:09,738 I'm struggling to take this dish to task. 665 00:31:09,738 --> 00:31:11,140 Great job. 666 00:31:11,173 --> 00:31:13,879 Thank you, Chef. Thank you. 667 00:31:15,315 --> 00:31:17,119 With a dish like this, what's beautiful 668 00:31:17,186 --> 00:31:19,992 is the freshness of the pea purée 669 00:31:20,025 --> 00:31:21,528 and how they help have a beautiful respite 670 00:31:21,561 --> 00:31:23,532 from the richness of the steelhead trout. 671 00:31:23,565 --> 00:31:26,170 This is a very challenging fish to cook. 672 00:31:26,204 --> 00:31:28,207 The flavor pairings that you put together 673 00:31:28,241 --> 00:31:30,212 create something that's really magical. 674 00:31:30,245 --> 00:31:32,684 Thank you, Chef. Thank you. 675 00:31:32,717 --> 00:31:36,157 - ( cheering ) - ( Sav muttering ) 676 00:31:36,190 --> 00:31:38,795 I think this dish for me is a lot about clarity. 677 00:31:38,829 --> 00:31:42,302 Clarity of ideas-- of your ideas. Clarity of flavor. 678 00:31:42,302 --> 00:31:45,141 The trout itself is perfectly seasoned, perfectly cooked. 679 00:31:45,175 --> 00:31:48,481 The trout roe is a great amplifier of it, 680 00:31:48,515 --> 00:31:51,889 and I didn't even wanna like the saffron tuile. 681 00:31:51,922 --> 00:31:56,064 And then I ate it, and I was like, "You know what? I'm wrong. She's right." 682 00:31:56,097 --> 00:31:58,536 - So... - Whoa! 683 00:31:58,569 --> 00:32:02,209 You are to be commended because there's nothing easy 684 00:32:02,242 --> 00:32:05,215 about what you were trying to communicate on a personal level, 685 00:32:05,248 --> 00:32:07,787 on a culinary level, and you nailed it. 686 00:32:07,820 --> 00:32:10,659 - Yeah! - Amazing. 687 00:32:10,659 --> 00:32:13,799 - Great job. - Hell, yeah! 688 00:32:13,833 --> 00:32:15,268 That's my baby. 689 00:32:16,271 --> 00:32:18,074 Great job. 690 00:32:18,107 --> 00:32:21,081 - It's cooked beautifully. - Yeah, I love this dish. 691 00:32:21,114 --> 00:32:22,751 It's definitely the strongest start by Kennedy. 692 00:32:22,784 --> 00:32:25,556 - Yep. - That was fantastic. 693 00:32:25,590 --> 00:32:28,395 Wow, what a start. Let's make that absolutely clear. 694 00:32:28,428 --> 00:32:29,631 Good job. 695 00:32:32,102 --> 00:32:37,045 Now let's move on to the next course-- the entrée round. 696 00:32:39,450 --> 00:32:43,057 In a three-course meal, your entrée should be proof 697 00:32:43,090 --> 00:32:47,499 that you are bringing something that is undeniably you to the table. 698 00:32:47,534 --> 00:32:50,472 Jennifer, tell us what you're making for the entrée round. 699 00:32:50,472 --> 00:32:53,845 I'm going to be making a rack of venison persillade 700 00:32:53,879 --> 00:32:58,454 with a roasted root vegetable, a parsnip potato purée, 701 00:32:58,488 --> 00:33:00,359 and a beautiful bordelaise sauce. 702 00:33:00,359 --> 00:33:01,829 Grant, what will you be preparing? 703 00:33:01,862 --> 00:33:04,133 I'll be making pork loin medallions 704 00:33:04,133 --> 00:33:08,241 with a salmoriglio sauce, an agrodolce, 705 00:33:08,241 --> 00:33:10,847 celery root purée, and beer braised baby fennel. 706 00:33:10,880 --> 00:33:12,750 - Wow. - Aarón: Kennedy? 707 00:33:12,750 --> 00:33:14,219 Today I'm making rabbit saddle, 708 00:33:14,253 --> 00:33:16,859 seared rabbit liver, beets, pickled cherries, 709 00:33:16,892 --> 00:33:18,562 and a juniper berry sauce. 710 00:33:18,562 --> 00:33:21,801 Sounds like we're in for quite the entrées. 711 00:33:21,801 --> 00:33:23,305 Well done. They sound delicious. 712 00:33:23,305 --> 00:33:25,510 - Right, are we ready? - Yes, Chef! 713 00:33:25,543 --> 00:33:29,217 Good. Then your 60 minutes starts now. 714 00:33:29,250 --> 00:33:30,720 - Come on, guys. - Let's do it. 715 00:33:30,753 --> 00:33:33,592 - Let's go. - Go! 716 00:33:33,592 --> 00:33:36,197 - All right! - Okay. 717 00:33:36,230 --> 00:33:38,636 Rabbit, rabbit, rabbit! 718 00:33:38,702 --> 00:33:41,274 I'm so glad the judges saw the technical risk that I took with my appetizer. 719 00:33:41,307 --> 00:33:43,311 Fennel, fennel. Oh, yeah, that's big fennel. 720 00:33:43,344 --> 00:33:45,783 But I didn't quite execute it to the level that I wanted to. 721 00:33:45,783 --> 00:33:48,120 Bone marrow. 722 00:33:48,154 --> 00:33:51,394 And just one little mistake can ruin the entire chance at winning the MasterChef trophy. 723 00:33:51,427 --> 00:33:54,601 - Gordon: Here we go. - Going into this entrée round, 724 00:33:54,635 --> 00:33:56,771 I know everything has to be absolutely perfect. 725 00:34:00,847 --> 00:34:03,586 I tried to really show 726 00:34:03,619 --> 00:34:07,192 high technique and skill with my appetizer, 727 00:34:07,192 --> 00:34:09,798 but the caliber of the competition is tough. 728 00:34:09,831 --> 00:34:11,702 - Yeah, Jen! - Yes! 729 00:34:11,735 --> 00:34:13,705 This is my chance to wow the judges. 730 00:34:13,739 --> 00:34:17,212 This is my legacy and my future on the line here. 731 00:34:17,212 --> 00:34:20,686 So I'm going to really give this my all. 732 00:34:30,305 --> 00:34:32,209 Joe: Entrée round. Very important. 733 00:34:32,243 --> 00:34:34,479 Gordon: Yeah. Three phenomenal chefs, 734 00:34:34,514 --> 00:34:36,451 but three very tricky proteins. 735 00:34:36,484 --> 00:34:38,254 Jennifer: Y'all ready for some beautiful venison? 736 00:34:38,287 --> 00:34:41,193 - That's some flavor right there, Jennifer. - It's coming. 737 00:34:41,193 --> 00:34:42,998 Gordon: Jennifer's dish, that rack of venison, come on. 738 00:34:43,031 --> 00:34:45,603 - That is a showstopper right there, isn't it? - Aarón: Absolutely. 739 00:34:45,603 --> 00:34:47,607 Gordon: But the secret of that tonight is the resting of that venison. 740 00:34:47,607 --> 00:34:50,378 Two minutes over, then it's dry, because there's no fat in there. 741 00:34:50,412 --> 00:34:54,119 - So a big risk there. - Beautiful right here. 742 00:34:55,422 --> 00:34:56,424 Grant: Let's get it in there, baby. 743 00:34:56,457 --> 00:34:57,960 But with Grant's pork tenderloin, 744 00:34:57,960 --> 00:34:59,363 there's nowhere to hide, okay? 745 00:34:59,363 --> 00:35:00,365 That thing's gotta be roasted whole, 746 00:35:00,365 --> 00:35:01,635 and then the cut and the slice 747 00:35:01,635 --> 00:35:03,271 is actually trickier than the venison, 748 00:35:03,305 --> 00:35:05,141 because while this is a tenderloin, 749 00:35:05,175 --> 00:35:08,481 we can get away with it being slightly mid rare, but not rare. 750 00:35:08,481 --> 00:35:09,885 - Very, very tricky. - Totally. 751 00:35:09,918 --> 00:35:12,223 - Rabbit time. Rabbit. - Ooh! 752 00:35:12,256 --> 00:35:13,559 - Oh, shoot! - Rabbit! 753 00:35:13,592 --> 00:35:15,361 Gordon: And then the biggest risk-taker of all, 754 00:35:15,394 --> 00:35:17,265 Kennedy, she's gonna be attempting to cook a rabbit. 755 00:35:17,299 --> 00:35:19,236 Joe: A rabbit is an animal 756 00:35:19,270 --> 00:35:21,307 that weighs about two to three, four pounds. 757 00:35:21,374 --> 00:35:23,646 So you're dealing with little itty bits of meat 758 00:35:23,679 --> 00:35:27,186 that are so easy to overcook, over-season, under-season. 759 00:35:27,252 --> 00:35:30,793 That is real precision, restaurant-y type of protein. 760 00:35:30,793 --> 00:35:33,297 Yeah. It has to be one of the most unforgiving proteins tonight. 761 00:35:33,331 --> 00:35:36,303 Get that wrong, it's game over. 762 00:35:36,337 --> 00:35:39,377 Pulling out the big boys. All right. 763 00:35:39,410 --> 00:35:42,216 Just pour it all in there. Yeah, yeah. 764 00:35:42,249 --> 00:35:44,286 There you go, big G. 765 00:35:44,286 --> 00:35:46,290 - We're not skimping today, baby. - Yeah. 766 00:35:46,324 --> 00:35:49,263 - Pretty! - That's pretty colors over there! 767 00:35:49,296 --> 00:35:54,841 - Jennifer: Perfection. - We're now 15 minutes down. We've got 45 minutes left. 768 00:35:54,841 --> 00:35:57,980 - Let's go, guys. 45 minutes left. - Got this. 769 00:35:58,014 --> 00:35:59,249 - Come on, Grant. - Grant. 770 00:35:59,282 --> 00:36:00,720 Come on. Grant, how you feeling? 771 00:36:00,753 --> 00:36:02,556 - Great. I'm feeling great. - Yes. 772 00:36:02,590 --> 00:36:04,961 Okay, loin of pork, right? It's a tough one, this one. 773 00:36:04,994 --> 00:36:06,731 So unforgiving. Hardly any fat. 774 00:36:06,765 --> 00:36:08,702 I'm from Iowa. I'm from the Midwest. This is what we do. 775 00:36:08,736 --> 00:36:10,706 We're the number one pork producer in the nation. 776 00:36:10,739 --> 00:36:12,676 I gotta show everybody that that's what we're all about. 777 00:36:12,710 --> 00:36:15,448 I love that. Tell me about this exciting agrodulce. 778 00:36:15,481 --> 00:36:17,687 My great-grandparents were from the island of Sicily, 779 00:36:17,721 --> 00:36:19,558 and so I'm bringing in some southern Italian ingredients. 780 00:36:19,591 --> 00:36:22,061 So I have some golden raisins that I have pumped up, 781 00:36:22,095 --> 00:36:24,534 and then I am cooking down with some champagne vinegar. 782 00:36:24,567 --> 00:36:26,738 I have some toasted pistachios, shallots, 783 00:36:26,738 --> 00:36:28,441 - and parsley in there as well. - I love that. 784 00:36:28,474 --> 00:36:30,278 What are we doing with the baby fennel? 785 00:36:30,311 --> 00:36:31,413 Grant: I'm gonna sear them, 786 00:36:31,447 --> 00:36:32,416 then I'm gonna braise them in beer. 787 00:36:32,449 --> 00:36:33,753 I sell beer for a living, 788 00:36:33,786 --> 00:36:35,623 and so I really wanna be able to show today 789 00:36:35,657 --> 00:36:37,626 that it can be ingredient that can be used in fine dining. 790 00:36:37,660 --> 00:36:39,797 - You feeling good? - Feeling great. Absolutely. 791 00:36:39,831 --> 00:36:42,503 Having my family here, having Grady right there in front of me, 792 00:36:42,536 --> 00:36:44,641 seeing what I've been working for for so dang long, 793 00:36:44,674 --> 00:36:46,812 this is really, really special to me. I'm excited to be able to do it. 794 00:36:46,845 --> 00:36:48,715 - Good luck. Come on, Grant. - Appreciate you. Thank you. 795 00:36:50,786 --> 00:36:55,529 - Love you, bud. - Y'all are gonna love it! Whoo! 796 00:36:55,562 --> 00:36:58,467 - You got it, Ken. - Let's go! 797 00:36:58,500 --> 00:37:00,739 - How are you, Kennedy? - I'm great. How are you, Aarón? 798 00:37:00,773 --> 00:37:03,612 - How do you feel where you're at right now? - I feel really great. 799 00:37:03,612 --> 00:37:05,984 But honestly, I've never even worked with rabbit before. 800 00:37:06,017 --> 00:37:07,786 - Really? - Wow. 801 00:37:07,820 --> 00:37:09,490 Yeah, I studied a lot because I wanted to take a risk. 802 00:37:09,524 --> 00:37:10,626 I didn't wanna play it safe. 803 00:37:10,693 --> 00:37:11,828 I feel like there's a difference 804 00:37:11,895 --> 00:37:12,864 between a cook and a chef, 805 00:37:12,897 --> 00:37:14,367 and a chef creates a menu, 806 00:37:14,400 --> 00:37:15,503 and a cook follows a menu. 807 00:37:15,536 --> 00:37:17,005 - So I really-- - Come on! 808 00:37:17,039 --> 00:37:18,709 Ooh. Good line. 809 00:37:18,742 --> 00:37:21,681 - Preach to the people! Yes! - Tell them what's up. 810 00:37:21,715 --> 00:37:23,384 Rabbit doesn't have a lot of inherent fat, 811 00:37:23,451 --> 00:37:24,987 That's a very tricky protein. 812 00:37:24,987 --> 00:37:26,490 How are you gonna work with it 813 00:37:26,525 --> 00:37:28,394 to kind of ensure it doesn't dry out? 814 00:37:28,428 --> 00:37:29,898 So I really just want it to speak for itself. 815 00:37:29,898 --> 00:37:31,768 I'm just gonna sear it, baste it with butter, 816 00:37:31,801 --> 00:37:34,707 rosemary, thyme, and just let it rock on the plate. 817 00:37:34,740 --> 00:37:38,782 I love that. So beet root is gonna have a big part of this, right? 818 00:37:38,816 --> 00:37:41,421 It sure is. So I came up with a feminine appetizer, 819 00:37:41,454 --> 00:37:42,924 and I'm gonna have a really masculine entrée. 820 00:37:42,957 --> 00:37:44,661 It's called "Hunting Rabbits," and it's gonna look like 821 00:37:44,661 --> 00:37:46,397 you just killed a rabbit on a plate pretty much. 822 00:37:46,430 --> 00:37:50,639 - But in an appetizing way. - Very masculine! Ah! 823 00:37:50,706 --> 00:37:53,679 Love that! This could be a showstopper. 824 00:37:53,712 --> 00:37:57,018 - So best of luck. - Thank you. Thank you. 825 00:37:59,423 --> 00:38:01,393 - Grant: Whew. - Grant, how's that fennel? 826 00:38:01,426 --> 00:38:03,565 Doing good. 827 00:38:03,598 --> 00:38:05,636 Reagan: Come on, J. That looks so good. 828 00:38:05,669 --> 00:38:08,007 - Stay focused, baby. - Hi. 829 00:38:08,040 --> 00:38:09,644 - Jennifer, hello. - Hi, Joe. 830 00:38:09,677 --> 00:38:11,682 Okay, so you seared the rack of venison. 831 00:38:11,715 --> 00:38:12,817 - Yes. - And it's in the oven now. 832 00:38:12,850 --> 00:38:14,587 - You have the crust on it. - Yes. 833 00:38:14,587 --> 00:38:16,023 And the sauce is a... 834 00:38:16,057 --> 00:38:18,460 It is a French bordelaise sauce. 835 00:38:18,460 --> 00:38:22,002 You have reducing red wine, you have some beef stock, 836 00:38:22,035 --> 00:38:23,471 you have some garlic herbs. 837 00:38:23,505 --> 00:38:24,808 So this is about as classic 838 00:38:24,875 --> 00:38:26,978 - as French cuisine gets. - I know. 839 00:38:26,978 --> 00:38:28,582 And a very, very difficult sauce to make. 840 00:38:28,616 --> 00:38:30,418 Jennifer: This is my baby here, 841 00:38:30,451 --> 00:38:32,990 and I am so proud of this sauce. 842 00:38:32,990 --> 00:38:36,030 - You are? - And I am batting for the fences today 843 00:38:36,063 --> 00:38:37,734 with this entire menu. 844 00:38:37,734 --> 00:38:40,472 And you have also some big jeopardy with the venison 845 00:38:40,506 --> 00:38:42,877 because if the venison is too rare, 846 00:38:42,911 --> 00:38:44,981 then it becomes too bloody. It tastes like iron. 847 00:38:44,981 --> 00:38:46,618 - Right. - And if it becomes slightly overcooked, 848 00:38:46,618 --> 00:38:49,825 - it becomes mealy and liver-y. - Right. 849 00:38:49,858 --> 00:38:51,761 So you really have no margin for error. 850 00:38:51,761 --> 00:38:55,770 I'm gonna rely on sight, on touch, and if I need to, 851 00:38:55,803 --> 00:38:58,407 I'll temp it because I wanna make sure that it's perfect. 852 00:38:58,407 --> 00:39:02,583 My husband and sons right there behind me are big deer hunters, 853 00:39:02,616 --> 00:39:05,221 so I wanted to honor them and make them proud. 854 00:39:05,255 --> 00:39:07,560 - That guy over there shoots venison? - Oh, yeah. 855 00:39:07,593 --> 00:39:09,898 He looks like a clean cut Italian-American guy 856 00:39:09,931 --> 00:39:11,902 who works in an office somewhere in a nice suit. 857 00:39:11,935 --> 00:39:13,739 There's four deer in the freezer right now. 858 00:39:13,772 --> 00:39:16,043 Last question, is he more Southern home style 859 00:39:16,043 --> 00:39:18,480 - or more French classic cuisine? - You know what? 860 00:39:18,515 --> 00:39:19,785 He loves everything that I cook. 861 00:39:19,785 --> 00:39:21,120 - That's right. - Good luck, Jennifer. 862 00:39:21,154 --> 00:39:22,222 - Thank you. - Yeah! 863 00:39:22,222 --> 00:39:25,228 Great job, Jennifer! 864 00:39:25,228 --> 00:39:27,800 30 minutes gone. 30 minutes remaining. 865 00:39:27,833 --> 00:39:31,841 Halfway, guys! Halfway! Come on. 866 00:39:31,875 --> 00:39:35,882 Kennedy: Beautiful! Okay, let's get it. Let's get it. 867 00:39:38,655 --> 00:39:41,561 - There we go. - Beautiful color, Grant. 868 00:39:41,594 --> 00:39:45,268 - Grant: Thank you. - Grant, you got meat that ain't been in the oven yet. 869 00:39:45,268 --> 00:39:47,640 - Uh-huh. - You got 24 minutes left. 870 00:39:47,673 --> 00:39:50,445 - I know. - All right. 871 00:39:50,445 --> 00:39:53,317 Gordon: So Grant is taking a big risk with this pork tenderloin. 872 00:39:53,350 --> 00:39:55,789 Look, he hasn't even started searing them yet, and we're halfway. 873 00:39:55,822 --> 00:40:00,666 And you know the resting is just as important as the cooking, so he's running out of time. 874 00:40:00,699 --> 00:40:04,940 - He is holding on to the very end now. - He's stressing me out. 875 00:40:04,940 --> 00:40:06,812 And the question with Grant, is he being too ambitious? 876 00:40:06,812 --> 00:40:08,248 There's a lot of jeopardy in that. 877 00:40:08,248 --> 00:40:10,619 ( groans ) 878 00:40:20,973 --> 00:40:23,946 Gordon: Next time, the grand finale continues... 879 00:40:24,012 --> 00:40:28,153 You're one course away from being crowned America's next MasterChef. 880 00:40:28,187 --> 00:40:30,960 ...as the three finalists finish their battle for the title, 881 00:40:30,993 --> 00:40:33,932 the trophy, and a quarter of a million dollars. 882 00:40:33,966 --> 00:40:36,370 - My snow's not working. - I've never seen her like this before. 883 00:40:36,404 --> 00:40:39,611 - ( bleep ) - Jennifer is a little bit in panic mode right now. 884 00:40:39,644 --> 00:40:42,684 - Oh, my gosh. - Uh-oh. 885 00:40:42,717 --> 00:40:46,758 - It's getting intense. - This kind of dish floats around the dining room 886 00:40:46,791 --> 00:40:48,327 in our restaurants and it's a head-turner. 887 00:40:48,327 --> 00:40:49,764 This is a full-flavored dish 888 00:40:49,797 --> 00:40:52,803 that is the perfect ending to your menu. 889 00:40:52,837 --> 00:40:56,076 America's next MasterChef is...