1 00:00:01,737 --> 00:00:04,175 Gordon: Previously on "MasterChef: Back to Win"... 2 00:00:04,208 --> 00:00:06,914 We only have 20 aprons this year. 3 00:00:06,947 --> 00:00:08,918 This is like the all-stars of "MasterChef." 4 00:00:08,951 --> 00:00:11,155 the returning cooks battled it out... 5 00:00:11,189 --> 00:00:14,328 I'm back to win. I'm not taking no prisoners. 6 00:00:14,328 --> 00:00:16,132 ...for a coveted white apron. 7 00:00:16,165 --> 00:00:17,903 We can only judge you on what you put on that plate. 8 00:00:17,936 --> 00:00:19,438 - Yes, Chef. - Stay calm. 9 00:00:21,009 --> 00:00:24,015 You know as well as I do that that's wrong. 10 00:00:24,048 --> 00:00:25,183 What's the first thing you wanna do 11 00:00:25,217 --> 00:00:26,720 when you take a bite of that? 12 00:00:26,754 --> 00:00:29,492 - Take a second. - Thank you. 13 00:00:29,526 --> 00:00:32,097 - ( crowd cheering ) - Man, I am excited. 14 00:00:32,097 --> 00:00:34,570 It's time to play with the big dogs. 15 00:00:34,603 --> 00:00:35,538 Tonight... 16 00:00:35,838 --> 00:00:37,876 All of these ex-contestants, they're back with a vengeance. 17 00:00:37,909 --> 00:00:41,784 the pressure is on as the audition battles conclude... 18 00:00:41,817 --> 00:00:43,621 - Are you back to win? - 100%. 19 00:00:43,654 --> 00:00:46,492 with only six aprons left to claim a spot... 20 00:00:46,527 --> 00:00:49,465 - I hope y'all like it spicy. - ...in the top 20. 21 00:00:49,465 --> 00:00:51,804 - Where's Fred gone? - I think this is done. 22 00:00:52,539 --> 00:00:55,612 Your seasoning here is really what's bringing this to the next level. 23 00:00:55,645 --> 00:00:58,283 Now I'm treating you like I would talk to a cook in my restaurant. 24 00:00:58,316 --> 00:00:59,753 Because that's the level we're at. 25 00:00:59,786 --> 00:01:01,256 There is so much going on here. 26 00:01:01,256 --> 00:01:04,563 I don't know if I need a chair or a sick bag. 27 00:01:13,881 --> 00:01:16,119 Right, this is a season like no other. 28 00:01:16,119 --> 00:01:20,360 14 aprons down. Just six aprons remaining. 29 00:01:20,394 --> 00:01:21,830 Now when we call your name, 30 00:01:21,864 --> 00:01:24,703 please make your way down to your battle stations. 31 00:01:24,736 --> 00:01:27,742 Felix, season three. 32 00:01:27,742 --> 00:01:31,884 Bri and Fred from season ten. 33 00:01:31,884 --> 00:01:34,388 And Olivia, season six. 34 00:01:34,388 --> 00:01:35,625 Let's go. 35 00:01:35,658 --> 00:01:37,662 Now, last time you four were in this kitchen, 36 00:01:37,696 --> 00:01:41,002 you showed that you were stellar cooks 37 00:01:41,035 --> 00:01:43,774 and plated food with such finesse. 38 00:01:43,841 --> 00:01:45,043 Master platers. 39 00:01:45,043 --> 00:01:47,147 So bring that again tonight. 40 00:01:47,147 --> 00:01:50,788 You've got 45 minutes to cook us 41 00:01:50,822 --> 00:01:53,794 one amazing comeback dish. 42 00:01:53,794 --> 00:01:59,640 Your 45 minutes start now. 43 00:01:59,673 --> 00:02:02,679 Let's go. 44 00:02:02,679 --> 00:02:05,518 Right, Joe and Aarón, all of these ex-contestants, 45 00:02:05,551 --> 00:02:07,722 they're back with a vengeance. 46 00:02:07,722 --> 00:02:10,662 They have a lot of attention to the aesthetic of their food, 47 00:02:10,695 --> 00:02:13,199 and I think that's gonna push each other to a higher level. 48 00:02:13,233 --> 00:02:15,772 - Yeah. - Fred, you're flying, bro. 49 00:02:15,805 --> 00:02:17,141 Trying my best. Trying my best. 50 00:02:17,174 --> 00:02:19,412 Fred is a really great pastry chef. 51 00:02:19,445 --> 00:02:20,782 I think he might be doing a dessert tonight. 52 00:02:20,815 --> 00:02:22,217 - I see chocolate. - Tofu. 53 00:02:22,217 --> 00:02:24,890 I'm definitely gonna bring the tofu. 54 00:02:24,923 --> 00:02:26,459 My name is Fred, I was on season ten, 55 00:02:26,492 --> 00:02:28,764 and I'm probably best remembered for my audition. 56 00:02:28,798 --> 00:02:31,002 I made a chocolate cake that was so tasty 57 00:02:31,002 --> 00:02:33,774 Gordon Ramsay himself picked up the plate, licked it clean, 58 00:02:33,808 --> 00:02:37,081 - and threw the apron at my face. - There's no debate. 59 00:02:37,114 --> 00:02:39,653 So when I got eliminated at season ten, 60 00:02:39,686 --> 00:02:42,091 it was a sad moment for all but a second. 61 00:02:42,124 --> 00:02:45,765 I'm gonna personally call Christina Tosi 62 00:02:45,798 --> 00:02:48,537 and see if I can get you in there to go and work with her 63 00:02:48,571 --> 00:02:50,775 - inside her bakery. - Thank you, Chef. 64 00:02:50,808 --> 00:02:54,583 I did take up Gordon's offer to work with Christina Tosi at Milk Bar in L. A. 65 00:02:54,616 --> 00:02:56,620 And right after that I started a food blog 66 00:02:56,653 --> 00:02:58,958 where I post recipes three times a week. 67 00:02:59,025 --> 00:03:01,195 So I am ready to fight my butt off 68 00:03:01,229 --> 00:03:03,133 to get an apron and get back in that kitchen 69 00:03:03,166 --> 00:03:04,569 and continue my food journey. 70 00:03:04,603 --> 00:03:06,205 This is so much fun, you guys. 71 00:03:06,239 --> 00:03:09,713 15 minutes gone. 30 minutes remaining. 72 00:03:09,746 --> 00:03:11,449 Keep it going. 73 00:03:14,790 --> 00:03:17,595 - Right, welcome back, girl. - Thank you. 74 00:03:17,629 --> 00:03:19,800 - How have you been? - I've been good. It's been ten years. 75 00:03:19,833 --> 00:03:22,772 I'm Felix. I made it to the top seven in season three, 76 00:03:22,806 --> 00:03:25,778 and a lot has happened in the past ten years. 77 00:03:25,812 --> 00:03:29,786 - Aah! - I've done catering events, food styling, 78 00:03:29,820 --> 00:03:32,625 pop-ups with friends, and also some food shows. 79 00:03:32,659 --> 00:03:34,796 My biggest regret from season three 80 00:03:34,830 --> 00:03:38,704 is the fact that I didn't cook any Chinese or Taiwanese food. 81 00:03:38,738 --> 00:03:44,583 I want to express me and my culture through the dishes that I make this time. 82 00:03:44,616 --> 00:03:46,553 How's this dish gonna get you an apron? What is it? 83 00:03:46,587 --> 00:03:48,022 Pork belly and cabbage dumpling. 84 00:03:48,056 --> 00:03:49,760 And I'm doing the dough from scratch. 85 00:03:49,793 --> 00:03:51,496 I'm grinding the pork from scratch. 86 00:03:51,530 --> 00:03:53,634 And what I really want to shine through 87 00:03:53,667 --> 00:03:55,270 - are all the natural flavors. - You are going all out. 88 00:03:55,270 --> 00:03:58,042 You've got just 27 minutes to nail these dumplings. 89 00:03:58,076 --> 00:04:00,782 - Thank you, Chef. Thank you. - Welcome back. Good luck. 90 00:04:01,884 --> 00:04:04,155 Eye on the prize, Bri. Let's get that apron. 91 00:04:04,155 --> 00:04:05,758 Let's do this. 92 00:04:05,792 --> 00:04:08,329 Mom, you're supposed to be watching my sauce. 93 00:04:08,329 --> 00:04:09,666 I'm watching the sauce! 94 00:04:09,699 --> 00:04:11,570 - How you feeling? - I'm good. 95 00:04:11,603 --> 00:04:13,273 - Excited? - I'm so excited. 96 00:04:13,306 --> 00:04:15,711 I'm Olivia Crouppen from season six. 97 00:04:15,711 --> 00:04:19,853 Wow. Clearly it's one of the prettiest plates out there tonight. 98 00:04:19,886 --> 00:04:21,222 Olivia: Thank you. 99 00:04:21,255 --> 00:04:23,594 The judges really liked my plating, 100 00:04:23,594 --> 00:04:26,934 but the flavors basically got ripped a new one. 101 00:04:26,967 --> 00:04:31,209 I wanted to taste the beef. You've just forgotten the hero. 102 00:04:31,209 --> 00:04:32,645 I came in eighth place, 103 00:04:32,679 --> 00:04:35,551 and "MasterChef" changed my life. 104 00:04:35,585 --> 00:04:38,591 I basically have my dream job. I'm a food stylist. 105 00:04:38,624 --> 00:04:40,695 I've produced cookbooks. 106 00:04:40,728 --> 00:04:43,968 I came here to prove to the judges my flavor is there, 107 00:04:44,001 --> 00:04:48,009 - and I'm so ready to win. - The dish, what are you doing? 108 00:04:48,042 --> 00:04:51,683 Olivia: I'm doing a pistachio crusted lamb, white bean and feta purée, 109 00:04:51,717 --> 00:04:54,589 a fennel pomegranate slaw, and a pomegranate molasses. 110 00:04:54,623 --> 00:04:56,593 - In 45 minutes? - Yeah. 111 00:04:56,593 --> 00:04:58,296 - Are you back to win? - 100%. 112 00:04:58,329 --> 00:05:00,735 - Unh! Thank you. - Good luck, girl. Well done. 113 00:05:00,768 --> 00:05:02,906 Man: You're doing great. You're doing great, sweetie. 114 00:05:02,939 --> 00:05:04,576 Bri, happy to be back? 115 00:05:04,609 --> 00:05:07,615 Very happy, very happy. Very-- a lot of emotions. 116 00:05:07,649 --> 00:05:10,086 You may remember me from season ten 117 00:05:10,120 --> 00:05:12,090 where I made it to the top eight. 118 00:05:12,124 --> 00:05:14,295 One thing that is definitely confirmed, 119 00:05:14,328 --> 00:05:16,199 you have a future in food. 120 00:05:16,199 --> 00:05:18,203 Prior to "MasterChef" season ten, 121 00:05:18,236 --> 00:05:20,741 I was a cocktail server in a bar. 122 00:05:20,775 --> 00:05:23,079 And then after that, I was able to hit the ground running 123 00:05:23,079 --> 00:05:25,083 doing pop-up dining events. 124 00:05:25,116 --> 00:05:28,757 I recently have been focusing on the social media world 125 00:05:28,757 --> 00:05:31,663 and I do a lot of food photography contests. 126 00:05:31,663 --> 00:05:33,132 Talk to me a little bit about what you're making. 127 00:05:33,166 --> 00:05:36,138 My comeback dish is a seabass 128 00:05:36,205 --> 00:05:39,245 with a fennel purée, a tomato water, 129 00:05:39,278 --> 00:05:41,015 and then I'm adding a little bit of spice 130 00:05:41,048 --> 00:05:42,284 with the pickled serrano pepper. 131 00:05:42,317 --> 00:05:44,756 You have a lot of liquidy things. 132 00:05:44,756 --> 00:05:46,994 - Right. - Is that gonna be the enemy of crispiness and texture? 133 00:05:47,027 --> 00:05:48,998 - Right, that is true. - Just think about that. 134 00:05:49,031 --> 00:05:51,435 The fish has to bring the crispiness, yes. 135 00:05:51,503 --> 00:05:53,807 Exactly, we're expecting a lot of big things out of you, especially the plating. 136 00:05:53,841 --> 00:05:56,145 - So stick with it, okay, young lady? - Thank you so much. 137 00:05:56,145 --> 00:05:58,216 All: Bri! 138 00:05:58,249 --> 00:06:00,955 - Fred, Fred, Fred! - Whoo! 139 00:06:00,988 --> 00:06:03,293 Oh, my God. 15 minutes. This is so stressful. 140 00:06:03,326 --> 00:06:06,533 - Fred, Fred, Fred. - Mr. Bastianich. 141 00:06:06,567 --> 00:06:09,673 - What's your comeback dish? - It's a take on a phoenix rising from the ashes. 142 00:06:09,706 --> 00:06:11,075 - You know me with my theatrics. - Is that you? 143 00:06:11,142 --> 00:06:13,446 Are you rising from the ashes with another dessert? 144 00:06:13,479 --> 00:06:16,720 This is literally me coming back and showing you guys how much I've grown. 145 00:06:16,753 --> 00:06:18,857 So it's a tofu and dark chocolate mousse 146 00:06:18,891 --> 00:06:22,732 with kinako crumble, black cacao ash, and kumquat purée. 147 00:06:22,765 --> 00:06:25,103 This is a bit of a risky game to play. 148 00:06:25,136 --> 00:06:28,276 If you're off by one degree, that chocolate just won't harden. 149 00:06:28,309 --> 00:06:30,848 - 100%. - So I heard that you and Bri 150 00:06:30,848 --> 00:06:32,351 have been doing dinners together. 151 00:06:32,384 --> 00:06:33,988 Yes, we've been doing a lot of pop-up dinners. 152 00:06:34,021 --> 00:06:36,492 On top of everything else that I got from season ten, 153 00:06:36,526 --> 00:06:40,233 definitely the biggest prize I got was my friendship with Bri. 154 00:06:40,233 --> 00:06:43,006 We traveled the country together, and it was a ton of fun. 155 00:06:43,039 --> 00:06:45,945 - Are you a better cook than Bri? - I won't say that I'm better. 156 00:06:45,978 --> 00:06:47,447 I would just say that we each have our strengths and weaknesses. 157 00:06:47,481 --> 00:06:49,819 I think we both complete each other. 158 00:06:49,853 --> 00:06:53,493 - But you're not a team. Today you are competitors. - But, I mean-- 159 00:06:53,493 --> 00:06:56,032 The best case scenario is you both get an apron, and you walk through. 160 00:06:56,032 --> 00:06:57,969 - Yep. - Exactly. 161 00:06:58,002 --> 00:06:59,471 The worst case scenario is you both don't get an apron, 162 00:06:59,471 --> 00:07:01,142 and you both go home. 163 00:07:01,208 --> 00:07:02,645 You got a lot on the line here. 164 00:07:02,679 --> 00:07:03,981 I wish you two the best. Good luck. 165 00:07:04,014 --> 00:07:05,651 Thank you so much, Joe. 166 00:07:05,685 --> 00:07:07,789 We're down to that last ten minutes. 167 00:07:07,822 --> 00:07:11,730 Ten minutes to go. Come on, guys. 168 00:07:11,730 --> 00:07:16,974 So, Bri wants to do this tomato water sort of liquidy broth. 169 00:07:17,007 --> 00:07:18,944 Joe: Tomato water was a trend in the early '90s 170 00:07:18,978 --> 00:07:22,117 where you would slowly allow tomatoes in cheese cloth, 171 00:07:22,150 --> 00:07:23,252 the water to come out. 172 00:07:23,286 --> 00:07:25,323 Is she gonna be able to pull that off in 45 minutes? 173 00:07:25,323 --> 00:07:27,562 It's tough. I mean, that takes time. 174 00:07:27,595 --> 00:07:31,002 Gordon: Felix, she's playing to her strengths making wonton wrappers. 175 00:07:31,035 --> 00:07:34,743 And that filling, she seems way more confident than she was years ago. 176 00:07:34,743 --> 00:07:37,815 Olivia is really looking good. Look at her station. 177 00:07:37,849 --> 00:07:41,890 - She's working perfectly. - But she has a lot of ambitious elements planned for her dish. 178 00:07:41,923 --> 00:07:45,196 - I just hope she can pull it all off. - How are you feeling, Fred? 179 00:07:45,196 --> 00:07:46,800 I'm not sure if the temper will be good or not, 180 00:07:46,833 --> 00:07:48,369 but I'm gonna just try my best to focus. 181 00:07:48,403 --> 00:07:50,941 - Oh, gosh. - Oh, my God, I am so nervous. 182 00:07:50,975 --> 00:07:53,714 - I'm so stressed for his chocolate right now. - I am so nervous right now. 183 00:07:53,781 --> 00:07:57,054 - Tempered chocolate is the hardest thing. - You got this, Fred. 184 00:07:57,087 --> 00:07:59,793 If I don't do it correctly, I'm gonna look like a giant jackass though. 185 00:07:59,826 --> 00:08:02,431 I think Fred might be in some jeopardy of time. 186 00:08:02,464 --> 00:08:04,001 - He's tempering chocolate. - I know. 187 00:08:04,001 --> 00:08:05,370 Come on. Get to 120. 188 00:08:05,370 --> 00:08:06,506 Woman: Oh, it's okay, Fred! 189 00:08:06,506 --> 00:08:08,644 Steady hands. You got this! 190 00:08:08,677 --> 00:08:10,915 Unless that chocolate's tempered properly, this whole thing could break down 191 00:08:10,948 --> 00:08:13,486 and he can kiss that apron goodbye. 192 00:08:20,668 --> 00:08:23,172 Man: You got it, Fred! Stay focused! Come on! 193 00:08:23,206 --> 00:08:25,778 Joe: Fred might be in some jeopardy of time. 194 00:08:25,778 --> 00:08:27,414 - He's tempering chocolate. - I know. 195 00:08:27,447 --> 00:08:29,251 Unless that chocolate's tempered properly, 196 00:08:29,284 --> 00:08:30,253 this whole thing could break down. 197 00:08:30,286 --> 00:08:33,292 Come on. Get to 120. 198 00:08:33,326 --> 00:08:35,397 - There we go. - Yes. 199 00:08:35,397 --> 00:08:36,933 You got it, Fred. 200 00:08:36,967 --> 00:08:39,338 - That chocolate looks perfect. - Fred: Thank you. 201 00:08:39,338 --> 00:08:41,843 These are gonna be tempered dark chocolate feathers. 202 00:08:41,877 --> 00:08:44,983 - Both: Wow. - Genius! 203 00:08:53,934 --> 00:08:57,174 - Mom, I'm taking it out. - Whoo-hoo, whoo-hoo, whoo-hoo! 204 00:08:57,207 --> 00:08:59,378 I think this is done. 205 00:08:59,411 --> 00:09:01,315 Gordon: Five minutes remaining. 206 00:09:01,348 --> 00:09:03,252 Five minutes to go, guys. Come on. 207 00:09:03,252 --> 00:09:06,392 - Come on, ladies. Last push. - Do I need more fennel? 208 00:09:06,425 --> 00:09:07,995 Breathe, breathe. 209 00:09:08,029 --> 00:09:09,766 You can tell already by looking at those lamb chops, 210 00:09:09,799 --> 00:09:11,903 the aesthetic is gonna be top notch. 211 00:09:11,937 --> 00:09:13,306 The question is, is there flavor? 212 00:09:13,339 --> 00:09:14,776 Aarón: I'm concerned about Bri. 213 00:09:14,809 --> 00:09:16,880 That's a very dense piece of fish, 214 00:09:16,913 --> 00:09:18,483 and then you roast it in the oven? 215 00:09:18,517 --> 00:09:20,120 - It might be raw. - It might be under. 216 00:09:20,153 --> 00:09:22,057 You got it, Fred. 217 00:09:23,594 --> 00:09:26,065 Wow, that's pretty. 218 00:09:26,098 --> 00:09:29,639 We're coming down to 60 seconds remaining! 219 00:09:31,108 --> 00:09:32,845 Last minute, guys! 220 00:09:32,879 --> 00:09:34,582 - Where's Fred going? - Where's he going? 221 00:09:34,616 --> 00:09:36,620 Gordon: What's he doing? Fred! 222 00:09:36,653 --> 00:09:38,857 Look at Olivia dust those lamb chops. 223 00:09:38,857 --> 00:09:41,563 Amazing. And what is Fred doing? 224 00:09:41,596 --> 00:09:45,671 Come on, Fred! Fred, come on! 225 00:09:47,875 --> 00:09:50,246 Let's go, Fred! Make sure you're happy with it. 226 00:09:50,280 --> 00:09:53,520 All: Ten, nine, eight, 227 00:09:53,520 --> 00:09:56,392 seven, six, five, 228 00:09:56,392 --> 00:10:00,200 four, three, two, one. 229 00:10:02,872 --> 00:10:05,143 - Wow. - Holy ( bleep ). 230 00:10:05,176 --> 00:10:11,055 - Plating queens, okay? - Please, all four of you, follow us. Thank you. 231 00:10:20,608 --> 00:10:25,216 Felix, please bring us your dish. 232 00:10:25,250 --> 00:10:28,557 Felix: This is a pork belly and cabbage dumpling 233 00:10:28,590 --> 00:10:32,063 made with a chili oil that's my dad's recipe. 234 00:10:32,097 --> 00:10:34,067 Well, the aesthetics are beautiful. 235 00:10:34,101 --> 00:10:35,504 They have the perfect swirls on them. 236 00:10:35,538 --> 00:10:37,642 They look plump and fluffy. 237 00:10:40,180 --> 00:10:42,184 The dumplings themselves and rolling the dough out by hand 238 00:10:42,217 --> 00:10:44,622 is something that I would learn with my mom. 239 00:10:46,660 --> 00:10:49,097 Felix, delicious. 240 00:10:49,131 --> 00:10:53,072 Very hard getting that pork cooked within that dough. You've nailed it. 241 00:10:53,072 --> 00:10:56,212 The one issue I have is your dough. 242 00:10:56,245 --> 00:11:00,053 It's just a touch too thick because it lingers. 243 00:11:00,086 --> 00:11:02,925 Apart from that, it's a really good dish. 244 00:11:02,959 --> 00:11:04,896 Joe: The execution is impeccable. 245 00:11:04,929 --> 00:11:07,133 It's flavorful, it's clean, 246 00:11:07,167 --> 00:11:09,238 the dough is slightly under salted. 247 00:11:09,271 --> 00:11:12,110 But now I'm treating you like I would talk to a cook in my restaurant 248 00:11:12,143 --> 00:11:13,580 because that's the level we're at. 249 00:11:13,580 --> 00:11:15,316 - Thank you. - Thank you. 250 00:11:15,350 --> 00:11:17,588 Good job, Felix. 251 00:11:17,622 --> 00:11:20,326 Bri, can you please bring up your dish? 252 00:11:25,136 --> 00:11:29,111 Bri: You have in front of you a seabass with a fennel purée 253 00:11:29,144 --> 00:11:31,983 with a tomato medley on the side, 254 00:11:32,017 --> 00:11:36,025 pickled serrano peppers, and a fresh tomato water. 255 00:11:36,058 --> 00:11:38,095 The dish, it's bright, it's vibrant. 256 00:11:38,129 --> 00:11:40,768 It's like something on the cover of a magazine. 257 00:11:40,768 --> 00:11:42,304 Dying to get in there. 258 00:12:00,073 --> 00:12:04,816 Bri, the fish is cooked beautifully. Absolutely spot on. 259 00:12:04,849 --> 00:12:08,590 Nitpicking, when you make your fennel purée, it needs to be smooth. 260 00:12:08,624 --> 00:12:12,063 I don't like that slurry going into that tomato water, 261 00:12:12,063 --> 00:12:15,036 and it affects the actual contrast of the dish. 262 00:12:15,069 --> 00:12:18,242 Bri, I have to say, this dish is firing on all cylinders. 263 00:12:18,276 --> 00:12:20,013 The aesthetic I think is perfect. 264 00:12:20,013 --> 00:12:22,317 The tomato water gives it a great acidity, 265 00:12:22,350 --> 00:12:25,356 and you've got the consistency of it spot on. 266 00:12:25,390 --> 00:12:28,329 I think your seasoning here is really what's bringing this to the next level. 267 00:12:28,329 --> 00:12:30,634 That little chili serrano really wakes it up. 268 00:12:30,668 --> 00:12:33,406 - Thank you. - Thank you, Bri. 269 00:12:35,109 --> 00:12:38,215 - Really good job. I'm so proud of you. - Thank you. 270 00:12:38,249 --> 00:12:40,286 Fred, please. 271 00:12:44,629 --> 00:12:47,535 Fred: Tonight I made a dark chocolate and tofu mousse 272 00:12:47,568 --> 00:12:49,505 with a kumquat purée, 273 00:12:49,539 --> 00:12:53,379 black cacao ash, and kinako crumble. 274 00:12:55,618 --> 00:12:59,391 Um, let's just talk about the elephant in the room, shall we? 275 00:12:59,424 --> 00:13:00,728 I'm talking about the tofu. 276 00:13:00,761 --> 00:13:03,366 99.9% of pastry chefs anywhere 277 00:13:03,399 --> 00:13:05,838 in the country tonight would avoid tofu. 278 00:13:05,838 --> 00:13:08,710 I hope it tastes as good as it looks. 279 00:13:08,744 --> 00:13:12,083 So this is vegan and dairy-free? 280 00:13:12,150 --> 00:13:13,720 - Fred: And gluten free, yes. - And gluten free. 281 00:13:13,720 --> 00:13:15,524 Joe: That's very challenging, no? 282 00:13:22,170 --> 00:13:23,540 Fred, you're walking the high wire here 283 00:13:23,573 --> 00:13:25,811 because you have salt, 284 00:13:25,811 --> 00:13:28,215 acid, sweet, bitter. 285 00:13:28,249 --> 00:13:30,320 You have all the most difficult things 286 00:13:30,353 --> 00:13:32,692 to balance in a dessert. 287 00:13:32,758 --> 00:13:35,096 This dish is flying across the high wire. 288 00:13:35,129 --> 00:13:37,367 - Bravo. - Thank you. 289 00:13:37,400 --> 00:13:40,841 Yeah, I love your courage, and I thought it was gonna be dry, and it was not. 290 00:13:40,874 --> 00:13:43,412 - Fred, this is exceptional. - Thank you. 291 00:13:43,412 --> 00:13:46,786 You know, it's hard to believe you actually accomplished that within 45 minutes. 292 00:13:46,820 --> 00:13:49,959 - Thank you. - Thank you. 293 00:13:49,992 --> 00:13:53,399 I never thought in my wildest dreams that tofu could be that exceptional. 294 00:13:54,869 --> 00:13:56,940 Olivia, please step forward. 295 00:14:01,415 --> 00:14:04,154 Olivia: This is a pistachio crusted lamb 296 00:14:04,187 --> 00:14:06,492 with a white bean and feta purée, 297 00:14:06,492 --> 00:14:08,162 a fennel pomegranate slaw, 298 00:14:08,162 --> 00:14:10,601 and a port pomegranate reduction. 299 00:14:10,601 --> 00:14:13,105 Aesthetically, beautiful. 300 00:14:15,944 --> 00:14:17,748 Did you season the meat before your crusted it? 301 00:14:17,782 --> 00:14:21,388 I believe so? 302 00:14:23,259 --> 00:14:25,831 In an ideal world, I would have? 303 00:14:25,864 --> 00:14:27,902 - Better answer. - Yeah. 304 00:14:27,935 --> 00:14:32,310 It's so ambitious that I think that perhaps 305 00:14:32,343 --> 00:14:34,448 some of the technique of seasoning 306 00:14:34,481 --> 00:14:36,653 are bringing it down a little bit for me. 307 00:14:36,686 --> 00:14:38,322 The purée is delicious, 308 00:14:38,355 --> 00:14:40,527 but should I be focusing on the purée 309 00:14:40,561 --> 00:14:41,896 as opposed the lamb chops? 310 00:14:41,896 --> 00:14:43,533 Gordon: Here's the thing about this. 311 00:14:43,533 --> 00:14:44,736 When you've encrusted 312 00:14:44,769 --> 00:14:46,305 those lamb chops throughout, 313 00:14:46,338 --> 00:14:47,508 what you don't do is then sit them 314 00:14:47,541 --> 00:14:50,446 in a puddle purée, 315 00:14:50,446 --> 00:14:53,185 because I go crispy on top, soggy underneath. 316 00:14:53,219 --> 00:14:55,958 But I love the dish. I think the dish is beautiful. 317 00:14:55,958 --> 00:14:57,460 - Good job. - Thank you all. 318 00:14:57,494 --> 00:15:00,701 - Good job, Liv. - Right, give us a moment. 319 00:15:00,734 --> 00:15:02,404 This is a tough decision. 320 00:15:03,707 --> 00:15:05,711 So, four exceptional dishes. 321 00:15:05,744 --> 00:15:07,147 Joe: Two for me were perfect. 322 00:15:07,180 --> 00:15:09,919 - Gordon: It's a tough one. - Aarón: Yeah. 323 00:15:09,919 --> 00:15:12,323 - You guys in agreement? Yeah? - We got it? Yeah. 324 00:15:12,357 --> 00:15:13,994 Joe: Let's do it. 325 00:15:18,269 --> 00:15:21,943 Right, this first apron goes to a dish 326 00:15:21,943 --> 00:15:25,383 that showed an amazing amount of confidence. 327 00:15:25,416 --> 00:15:28,255 And it was exceptionally good looking dish, 328 00:15:28,289 --> 00:15:30,994 but it actually tasted better than it looked. 329 00:15:30,994 --> 00:15:33,700 And I think this person is definitely back to win. 330 00:15:33,700 --> 00:15:35,537 The apron goes to... 331 00:15:37,675 --> 00:15:41,716 - Fred. - Thank you. 332 00:15:41,749 --> 00:15:42,818 Thank you so much, Chef. 333 00:15:42,852 --> 00:15:44,488 - Great job. - Thank you. 334 00:15:44,522 --> 00:15:46,358 Absolutely amazing. 335 00:15:48,262 --> 00:15:53,673 So we have three great dishes from three great cooks 336 00:15:53,707 --> 00:15:56,613 across a decade of "MasterChef." 337 00:15:56,613 --> 00:16:02,190 This is a difficult one, but this last apron goes to... 338 00:16:14,582 --> 00:16:16,485 This last apron goes to... 339 00:16:22,631 --> 00:16:25,971 ( murmuring, gasping ) 340 00:16:27,842 --> 00:16:30,714 - Yeah! - ( cheering ) 341 00:16:32,551 --> 00:16:36,793 I just got a MasterChef apron for the second time with Fred! 342 00:16:36,826 --> 00:16:39,464 We're so excited. 343 00:16:39,497 --> 00:16:41,034 Olivia: Even though I didn't get an apron, 344 00:16:41,034 --> 00:16:43,673 I feel so glad to have had the opportunity 345 00:16:43,707 --> 00:16:45,544 to be back in the MasterChef kitchen at all. 346 00:16:45,577 --> 00:16:48,650 Felix: Maybe it was a risky dish to do, 347 00:16:48,683 --> 00:16:51,054 but it was amazing to just be able to come back 348 00:16:51,054 --> 00:16:54,929 and make something that was taught to me by my mom. 349 00:16:54,962 --> 00:16:56,933 And I wouldn't take anything back. 350 00:16:56,966 --> 00:16:58,670 ( cheering ) 351 00:17:00,541 --> 00:17:02,945 We are 16 aprons down. 352 00:17:02,978 --> 00:17:05,651 Just four remaining aprons. 353 00:17:05,651 --> 00:17:07,888 Ready for the next battle? 354 00:17:07,922 --> 00:17:09,057 So are we. 355 00:17:09,057 --> 00:17:11,963 Samantha, season nine. 356 00:17:11,963 --> 00:17:14,902 Jaimee, season five. 357 00:17:14,936 --> 00:17:18,042 - Alejandro, season 11. - Yeah! 358 00:17:18,042 --> 00:17:21,148 Finally, Keturah, season 10. 359 00:17:22,083 --> 00:17:24,555 Please make your way down. 360 00:17:26,058 --> 00:17:27,861 Welcome back, all four of you. 361 00:17:27,895 --> 00:17:29,599 - Alejandro. - Chef. 362 00:17:29,632 --> 00:17:31,936 - Gordon: So happy you're back. - I'm Alejandro. 363 00:17:31,970 --> 00:17:34,875 You may remember me from season 11. 364 00:17:34,909 --> 00:17:36,679 Yeah! Come on! 365 00:17:36,713 --> 00:17:38,349 I almost made it to the finale. 366 00:17:38,382 --> 00:17:40,119 Gordon: The third and final individual 367 00:17:40,119 --> 00:17:42,023 heading into the grand finale, 368 00:17:42,056 --> 00:17:44,127 Suu. 369 00:17:44,127 --> 00:17:45,597 Last time I was in the MasterChef kitchen, 370 00:17:45,631 --> 00:17:47,668 I had a very hard time editing myself 371 00:17:47,668 --> 00:17:50,507 because growing up in Cuba, we did not have much food. 372 00:17:50,540 --> 00:17:52,511 So I hard time putting things behind. 373 00:17:52,544 --> 00:17:54,447 Like, I just wanna, like, cook everything at once. 374 00:17:54,481 --> 00:17:56,418 So just think about what you got going on here 375 00:17:56,451 --> 00:17:57,554 - and start to edit that. - Yes, sir. 376 00:17:57,621 --> 00:17:59,659 Make sure it all goes together. Don't overcomplicate it. 377 00:17:59,659 --> 00:18:01,495 And so many opportunities have come my way 378 00:18:01,529 --> 00:18:02,965 since I've been in the MasterChef kitchen. 379 00:18:02,998 --> 00:18:04,635 I've been able to become a private chef, 380 00:18:04,669 --> 00:18:06,973 but I feel that I have unfinished business. 381 00:18:06,973 --> 00:18:08,743 I need to get that trophy in my hands 382 00:18:08,777 --> 00:18:11,448 and go to sleep next to it and know that I am the champion. 383 00:18:11,448 --> 00:18:16,859 Right, your 45 minutes start now. 384 00:18:16,859 --> 00:18:19,732 Let's go. Come on, guys. 385 00:18:21,536 --> 00:18:24,508 What a lineup, by the way. Four amazing cooks. 386 00:18:24,508 --> 00:18:26,613 They all need to exceed our expectations. 387 00:18:26,646 --> 00:18:28,115 We wanna see their growth since we last saw them here 388 00:18:28,115 --> 00:18:29,117 in the MasterChef kitchen. 389 00:18:29,150 --> 00:18:30,687 Jaimee from season five 390 00:18:30,687 --> 00:18:32,123 faced with some serious bumps personally, 391 00:18:32,156 --> 00:18:35,429 but we fell in love with Jaimee. 392 00:18:35,463 --> 00:18:37,768 I think I might pee my pants. 393 00:18:37,801 --> 00:18:40,439 Seven years ago, 394 00:18:40,473 --> 00:18:42,878 I had a lot of muscle spasms all of the time. 395 00:18:42,911 --> 00:18:44,147 Okay? Come on, you can do this. 396 00:18:44,180 --> 00:18:45,851 - Come on, baby. You got it. - Let's go. 397 00:18:45,884 --> 00:18:48,623 - Don't give up. - I'm so sad. 398 00:18:48,657 --> 00:18:50,827 - Come on. - After "MasterChef," 399 00:18:50,861 --> 00:18:54,702 I got diagnosed with a neurological disorder called dystonia, 400 00:18:54,735 --> 00:18:57,508 which affects essentially my whole body. 401 00:18:57,541 --> 00:18:59,545 But it hasn't stopped me from cooking. 402 00:18:59,545 --> 00:19:02,718 I'm also running my own cake business now, 403 00:19:02,751 --> 00:19:06,191 and I am back to show the world who I am now. 404 00:19:06,191 --> 00:19:08,162 - How are we feeling, young lady? - Good. 405 00:19:08,162 --> 00:19:09,799 Tell me about the dish. 406 00:19:09,832 --> 00:19:12,370 Jaimee: So I'm doing pan-seared rainbow trout, 407 00:19:12,403 --> 00:19:15,844 salt and vinegar chips, and then a tomato honey gastrique. 408 00:19:15,877 --> 00:19:18,248 - Man, you're back with a vengeance, aren't you? - Oh, yeah. 409 00:19:18,282 --> 00:19:21,088 You seem to be taking this pressure just literally like water off a duck's back. 410 00:19:21,121 --> 00:19:23,727 ( bleeping ) 411 00:19:23,727 --> 00:19:25,864 - That's not my choice is it? - Yes, it is. 412 00:19:25,864 --> 00:19:28,770 That's down to the dish, girl. Yeah? Good luck. 413 00:19:34,114 --> 00:19:35,717 ( bleep ) hell. 414 00:19:35,717 --> 00:19:39,090 Showmanship doesn't win shows. I'm not fazed. 415 00:19:39,124 --> 00:19:40,527 - Come on, baby! - Come on, Keturah! 416 00:19:40,560 --> 00:19:43,098 - You got this. - Right, Keturah. Welcome back. 417 00:19:43,132 --> 00:19:44,434 - Hi, Chef. - How you feeling? 418 00:19:44,467 --> 00:19:45,771 My anxiety's trying to come back, 419 00:19:45,804 --> 00:19:47,975 but I'm not going to let her win today! 420 00:19:48,008 --> 00:19:51,014 My name's Keturah. You'll remember me from the tenth season. 421 00:19:51,014 --> 00:19:55,690 - Hey, do not crumble under pressure, yeah? - Okay. Thank you, Chef. 422 00:19:55,724 --> 00:19:58,095 I definitely struggled with my anxiety. 423 00:19:58,095 --> 00:19:59,665 - Keturah's in meltdown. - ( bleep ) 424 00:19:59,665 --> 00:20:02,270 I didn't really believe in myself. 425 00:20:02,303 --> 00:20:06,512 But this time around, my anxiety is not going to get the better of me. 426 00:20:06,512 --> 00:20:09,518 I'm here to win. No one deserves it more than me this time. 427 00:20:09,518 --> 00:20:12,624 So I'm making a fusion of West African and East Asian. 428 00:20:12,624 --> 00:20:15,196 Wow, and the dishes are-- in terms of ingredients? 429 00:20:15,229 --> 00:20:19,437 It's a seafood pasta, noodles from Korea, 430 00:20:19,471 --> 00:20:21,241 and then we also have some uni loaves. 431 00:20:21,274 --> 00:20:22,811 We have a caviar to top it off with. 432 00:20:22,845 --> 00:20:25,249 And the fusion together is really, really lovely. 433 00:20:25,282 --> 00:20:26,953 - Good luck. - Thank you so much. 434 00:20:26,986 --> 00:20:28,623 Oh, these nails. 435 00:20:28,690 --> 00:20:33,165 So, 22 minutes remaining. Halfway. Come on, guys. 436 00:20:33,198 --> 00:20:34,835 Alejandro, what's up, baby? How you feeling? 437 00:20:34,869 --> 00:20:36,973 - What's up, Joe? - So what are you making? 438 00:20:37,006 --> 00:20:40,881 I'm making coffee rubbed elk tenderloin with a bourbon demi. 439 00:20:40,914 --> 00:20:42,785 Now, elk's tricky right? Because it's pretty lean. 440 00:20:42,785 --> 00:20:44,722 My trick for this meat is I'm starting early. 441 00:20:44,755 --> 00:20:47,493 - I'm letting it rest. - Are you gonna slice it or serve it whole? 442 00:20:47,528 --> 00:20:49,665 - I'm gonna slice it. - Make sure you season on the inside. 443 00:20:49,698 --> 00:20:51,669 - Yes, Chef. - What kind of Alejandro are we gonna see today? 444 00:20:51,702 --> 00:20:54,642 A lot more thoughtful and a lot more refined. 445 00:20:54,675 --> 00:20:56,946 All right, my man. Good luck. 446 00:20:56,979 --> 00:21:00,620 - You got this, Sam. - Come on, Sam. Just like at home. 447 00:21:00,654 --> 00:21:02,223 - Welcome back, girl. - Thank you. 448 00:21:02,256 --> 00:21:03,860 - How have you been? Love that. - Good. 449 00:21:03,893 --> 00:21:05,730 Tell me about the dish. What are you doing? 450 00:21:05,797 --> 00:21:07,333 Sam: I am making egg yolk ravioli. 451 00:21:07,333 --> 00:21:09,104 Right, so that egg yolk needs to be runny. 452 00:21:09,104 --> 00:21:11,174 - Needs to be runny. Pasta cooked. - Pasta super thin. 453 00:21:11,174 --> 00:21:12,711 - Yep. - Last time round, 454 00:21:12,744 --> 00:21:14,715 you weren't handling pressure well. 455 00:21:14,748 --> 00:21:16,819 I wasn't, no. But I was also only 20 years old. 456 00:21:16,853 --> 00:21:20,594 I'm Samantha. I was on season nine of "MasterChef." 457 00:21:20,627 --> 00:21:23,132 I was young, I was new to the industry. 458 00:21:23,165 --> 00:21:26,171 Oh, no. The gelatin didn't go in. 459 00:21:26,204 --> 00:21:27,674 But I made it to the top four. 460 00:21:27,708 --> 00:21:30,112 Samantha, promise me you're gonna continue. 461 00:21:30,146 --> 00:21:33,620 Of course. First thing I'm gonna do is enroll in culinary school. 462 00:21:33,620 --> 00:21:36,726 I studied at the International Culinary Center, 463 00:21:36,759 --> 00:21:39,798 and I graduated with my degree in professional pastry arts, 464 00:21:39,832 --> 00:21:41,903 with all of the honors, of course. 465 00:21:41,903 --> 00:21:43,706 - Welcome back. Good luck. Good to see you. - Thank you, Chef. 466 00:21:43,706 --> 00:21:45,342 - Good to see you. - Come on, Sam! 467 00:21:45,342 --> 00:21:50,286 Go, Keturah! Go! Go, girl! 468 00:21:50,319 --> 00:21:54,227 She's massacring those noodles with those tongs. 469 00:21:54,227 --> 00:21:56,298 - Keturah. - Yes, Chef? 470 00:21:56,331 --> 00:21:58,837 Joe: Easy on those noodles with those tongs. 471 00:21:58,870 --> 00:22:01,642 - Delicate. - It's my way of focusing. 472 00:22:01,676 --> 00:22:04,080 Those noodles have been cooking for a very long time. 473 00:22:04,080 --> 00:22:07,353 Oh, ( bleep ). 474 00:22:07,353 --> 00:22:08,957 Come on, come on, come on. 475 00:22:08,990 --> 00:22:10,894 All right, hurry up, hurry up, hurry up. 476 00:22:20,814 --> 00:22:23,720 Those noodles have been cooking for a very long time, 477 00:22:23,753 --> 00:22:25,757 and they've been sitting in water. 478 00:22:25,790 --> 00:22:28,763 - So that has the potential of being very soggy and gummy. - Soggy. 479 00:22:31,636 --> 00:22:33,071 Five minutes remaining. Come on. 480 00:22:33,071 --> 00:22:36,746 Two aprons up for grabs. Keep it going, guys, yes? 481 00:22:36,779 --> 00:22:40,820 Aarón: Coming down to it. Think about all the elements. 482 00:22:40,820 --> 00:22:43,025 Oh, look, Samantha's putting the eggs in the ravioli. 483 00:22:43,058 --> 00:22:44,394 It's a very delicate point. 484 00:22:44,427 --> 00:22:46,398 Come on, Jaimee. Good job. 485 00:22:46,398 --> 00:22:49,772 Let's go, baby! Bring that energy, Alejandro! 486 00:22:49,772 --> 00:22:52,878 60 seconds to go! One minute! 487 00:22:52,878 --> 00:22:54,882 Let's go! Let's go! 488 00:22:56,886 --> 00:22:58,322 That a girl. Good? 489 00:22:58,355 --> 00:23:01,596 Get the sauce in there! Let's go, Sam! 490 00:23:01,629 --> 00:23:06,338 All: Five, four, three, two, one. 491 00:23:06,371 --> 00:23:10,012 And stop! Well done. 492 00:23:10,045 --> 00:23:12,985 Right, all of you, please pick up those dishes 493 00:23:12,985 --> 00:23:14,354 and follow us through to the MasterChef restaurant. 494 00:23:14,387 --> 00:23:15,991 Thank you. 495 00:23:24,742 --> 00:23:27,981 Okay, let's begin with Samantha. Please bring us your dish. 496 00:23:28,015 --> 00:23:32,456 Today I made for you a raviolo al huevo, 497 00:23:32,456 --> 00:23:34,260 so it is the egg yolk ravioli 498 00:23:34,294 --> 00:23:36,464 with a brown butter sage sauce. 499 00:23:36,498 --> 00:23:38,770 A known classic here in the MasterChef kitchen. 500 00:23:38,803 --> 00:23:40,239 All right, let's give it a try. 501 00:23:40,272 --> 00:23:42,143 So obviously the jeopardy in this dish 502 00:23:42,176 --> 00:23:45,115 is always to make sure that the yolk is still runny. 503 00:23:45,149 --> 00:23:48,957 We'll give the traditional cut, and there we have it. 504 00:23:48,990 --> 00:23:51,562 - Perfection. - Oh, it's beautiful. 505 00:23:59,444 --> 00:24:01,749 What can I say? Perfect dish. 506 00:24:01,782 --> 00:24:04,320 A dish that I would happily serve in my restaurant 507 00:24:04,354 --> 00:24:06,926 - anywhere in the world. Brava. - Thank you. 508 00:24:06,959 --> 00:24:10,132 The egg is runny, the sage is perfectly infused in the beurre noisette. 509 00:24:10,165 --> 00:24:13,005 It speaks to everything that is beautiful about Italian cuisine. 510 00:24:13,038 --> 00:24:15,009 - Thank you, Chef. - I know you can go down 511 00:24:15,042 --> 00:24:18,048 one more notch on that pasta and go a bit thinner, 512 00:24:18,081 --> 00:24:19,317 but it's a very solid dish. 513 00:24:19,350 --> 00:24:20,587 - Thank you, Chef. - Great job. 514 00:24:23,025 --> 00:24:24,127 Jaimee. 515 00:24:28,168 --> 00:24:30,907 I did a pan-seared rainbow trout 516 00:24:30,940 --> 00:24:34,948 with a brown butter lemon garlic sauce, salt and vinegar chips, 517 00:24:34,982 --> 00:24:37,921 and a cherry tomato and caper relish. 518 00:24:37,921 --> 00:24:40,794 I like the presentation. The color combinations are great. 519 00:24:40,827 --> 00:24:42,998 I know there's gonna be freshness and acidity here. 520 00:24:43,031 --> 00:24:44,367 But it's very simple, 521 00:24:44,367 --> 00:24:46,605 so everything has to be perfectly done. 522 00:24:56,559 --> 00:24:58,261 Jaimee, I like it. 523 00:24:58,261 --> 00:25:00,265 Rainbow trout cooked nicely. 524 00:25:00,265 --> 00:25:01,769 Trout nice and crispy. 525 00:25:01,802 --> 00:25:03,940 Absolutely perfect. Good job. 526 00:25:03,973 --> 00:25:06,979 Joe: So the dish is super clean. 527 00:25:07,013 --> 00:25:09,017 You taste all the individual ingredients. 528 00:25:09,050 --> 00:25:12,223 My question is is it a little too everyday 529 00:25:12,256 --> 00:25:15,062 - for this circumstance? - Thank you. 530 00:25:15,095 --> 00:25:16,197 Thank you. 531 00:25:18,101 --> 00:25:19,170 Next up, Alejandro, please. 532 00:25:21,374 --> 00:25:24,180 I have a coffee-rub elk tenderloin 533 00:25:24,213 --> 00:25:26,051 with a bourbon demi-glacé, 534 00:25:26,084 --> 00:25:27,019 a sweet potato purée, 535 00:25:27,053 --> 00:25:29,190 wilted spinach, and white asparagus. 536 00:25:29,223 --> 00:25:33,198 Alejandro, it looks boisterous. It's got that attitude. 537 00:25:33,231 --> 00:25:36,939 It's like you're back with such more confidence this time round. 538 00:25:48,028 --> 00:25:51,334 Alejandro, here's the thing about this. 539 00:25:51,367 --> 00:25:54,575 The elk's delicious, but you exposed that protein, 540 00:25:54,608 --> 00:25:56,010 you need to season it between. 541 00:25:56,044 --> 00:25:58,583 So for me, it's way under seasoned. 542 00:25:58,583 --> 00:25:59,985 Aarón: I really enjoy this. 543 00:26:00,018 --> 00:26:02,156 The asparagus, it needs some love, 544 00:26:02,189 --> 00:26:05,362 but that elk and the components are all well and balanced. 545 00:26:05,395 --> 00:26:09,137 - Thank you, Chef. - I have to say, I love every component of this dish. 546 00:26:09,170 --> 00:26:11,141 I love the white asparagus. I love the simplicity of it. 547 00:26:11,174 --> 00:26:14,180 I don't agree with them at all. I think it's perfect the way it is. 548 00:26:14,180 --> 00:26:15,315 - Good job. - Thank you. 549 00:26:15,349 --> 00:26:18,623 Aarón: Thank you, Alejandro. 550 00:26:18,623 --> 00:26:21,562 Keturah, please bring your dish down. Thank you. 551 00:26:23,432 --> 00:26:27,874 Keturah: This is a seafood pasta with some uni layers, caviar, 552 00:26:27,874 --> 00:26:30,312 and then I tailed it with a tomato salad 553 00:26:30,345 --> 00:26:32,551 pickled with blackberries. 554 00:26:32,551 --> 00:26:35,289 - Visually, for me I'm confused. - Okay. 555 00:26:35,289 --> 00:26:37,928 Gordon: Because there is so much going on here. 556 00:26:37,961 --> 00:26:42,637 I'm also worried about the Hoover Dam style plating 557 00:26:42,637 --> 00:26:46,579 where there's this huge, you know, vat of sauce. 558 00:26:46,612 --> 00:26:48,649 I don't know if I need a chair or a sick bag. 559 00:26:48,683 --> 00:26:50,052 I don't know. 560 00:27:03,445 --> 00:27:05,550 There is so much going on here. 561 00:27:05,583 --> 00:27:07,888 I don't know if I need a chair or a sick bag. 562 00:27:10,593 --> 00:27:11,829 Joe: Should we try it? 563 00:27:17,373 --> 00:27:18,643 Oh. 564 00:27:33,338 --> 00:27:36,244 Look, it's a very ambitious thing you're trying to do here. 565 00:27:36,277 --> 00:27:40,720 The problem is that it's not really unified in any kind of way. 566 00:27:40,720 --> 00:27:42,456 I do like the spice. 567 00:27:42,456 --> 00:27:43,926 I think it's something that's pleasant, 568 00:27:43,960 --> 00:27:46,532 but the noodles are overcooked. 569 00:27:46,532 --> 00:27:50,439 And then just this idea of blackberries working with caviar 570 00:27:50,472 --> 00:27:52,677 is just a far stretch. 571 00:27:53,913 --> 00:27:55,449 The dish is just too confusing. 572 00:27:55,482 --> 00:27:57,419 I'm as confused as my palate. 573 00:27:57,453 --> 00:27:59,658 I feel let down with this dish. 574 00:28:00,994 --> 00:28:02,597 Thank you very much for your feedback, Chef. 575 00:28:02,631 --> 00:28:03,900 Thank you, Keturah. 576 00:28:05,703 --> 00:28:09,110 - Well, one's out. So we got three. - Well... 577 00:28:09,143 --> 00:28:13,753 Look, I think that elk dish shows that he's got some chops to stand on. 578 00:28:13,786 --> 00:28:16,391 - Gordon: The trout was cooked beautifully. - That trout was great. 579 00:28:16,424 --> 00:28:20,198 I mean, think about Sam and the flawlessness in that dish. 580 00:28:20,232 --> 00:28:22,704 Yeah. You good? Happy? 581 00:28:24,006 --> 00:28:25,743 Okay, so this first apron 582 00:28:25,743 --> 00:28:28,616 was clear cut based on the cooking, the precision, 583 00:28:28,649 --> 00:28:30,620 and the honoring of ingredients. 584 00:28:30,620 --> 00:28:32,524 The apron goes to Miss Samantha. 585 00:28:32,557 --> 00:28:34,327 Here you go. Well done, young lady. 586 00:28:34,360 --> 00:28:37,299 - Thank you. Thank you, thank you. - Fantastic work. 587 00:28:37,333 --> 00:28:40,038 - Congratulations, young lady. - Congratulations. 588 00:28:40,072 --> 00:28:43,813 From here it becomes a two-horse race. 589 00:28:45,382 --> 00:28:46,752 And quite honestly I'm torn 590 00:28:46,819 --> 00:28:49,457 because I would like to hand you both aprons. 591 00:28:49,490 --> 00:28:54,267 But we have only one apron to give, and, uh... 592 00:28:57,139 --> 00:29:00,780 We decided that because of the complexity of the dish 593 00:29:00,813 --> 00:29:02,617 and the technique behind it, 594 00:29:02,651 --> 00:29:04,721 Alejandro is gonna be receiving the apron. 595 00:29:04,755 --> 00:29:07,126 Thank you, Chef. 596 00:29:09,631 --> 00:29:11,936 Very difficult decision. 597 00:29:15,075 --> 00:29:17,781 Jaimee, a tremendous, gallant effort, young lady. 598 00:29:17,781 --> 00:29:19,551 Continue climbing that ladder. 599 00:29:19,584 --> 00:29:21,254 Promise? 600 00:29:23,526 --> 00:29:29,170 - ( cheering ) - Yeah! 601 00:29:29,203 --> 00:29:31,240 Whoo! I'm in heaven right now. 602 00:29:31,274 --> 00:29:33,244 I still have a lot to prove, especially to Chef Gordon, 603 00:29:33,278 --> 00:29:35,015 that I can do right and I can listen. 604 00:29:35,048 --> 00:29:38,623 I'm crying like a baby! 605 00:29:38,656 --> 00:29:41,060 - I just got apron back. - Yay! 606 00:29:41,094 --> 00:29:43,498 You did good. You gotta be so proud of her. 607 00:29:43,532 --> 00:29:47,172 - She killed it. They loved her dish. - Thanks. 608 00:29:47,206 --> 00:29:49,544 I got to hear Gordon say that I cooked my trout perfectly, 609 00:29:49,578 --> 00:29:53,552 so despite not getting an apron, it still paid off. 610 00:29:53,586 --> 00:29:55,523 You won't see the last of me. 611 00:29:55,556 --> 00:29:58,696 - Very sad for Jaimee. Like, my heart really-- - Yeah. 612 00:29:58,729 --> 00:30:00,566 I don't-- I hope we made the right decision. 613 00:30:07,112 --> 00:30:11,387 It's all down to this. Our last two aprons up for grabs. 614 00:30:12,423 --> 00:30:14,861 Right, all four of you, 615 00:30:14,861 --> 00:30:18,501 45 minutes start now. 616 00:30:25,148 --> 00:30:28,054 - I hope y'all like it spicy. - You got this, Mom. 617 00:30:28,088 --> 00:30:30,827 - Let's go, Gabe! Yeah! - Come on! 618 00:30:30,827 --> 00:30:33,431 Thank you, thank you! 619 00:30:33,465 --> 00:30:37,139 Ten minutes gone. Just over 35 minutes to go. 620 00:30:37,172 --> 00:30:39,310 - Shelly, welcome back, girl. We good? - Yes, Chef. 621 00:30:39,343 --> 00:30:41,648 - Feeling pretty good. - Congratulations on all the success. 622 00:30:41,682 --> 00:30:43,819 Thank you. Hey, y'all, I'm Shelly. 623 00:30:43,853 --> 00:30:46,491 I'm back from season six. 624 00:30:46,525 --> 00:30:49,363 Before I came to "MasterChef," I was a kitchen assistant, 625 00:30:49,397 --> 00:30:52,904 but I knew that I wanted to have something that was my own. 626 00:30:52,904 --> 00:30:56,110 So after "MasterChef," I went to culinary school 627 00:30:56,144 --> 00:30:58,214 and I started my own business with my daughter. 628 00:30:58,248 --> 00:30:59,851 I'm coming back with a vengeance. 629 00:30:59,885 --> 00:31:01,722 My plating is up to par. 630 00:31:01,755 --> 00:31:03,859 I know more ingredients. 631 00:31:03,893 --> 00:31:05,663 I've matured so much more in the kitchen. 632 00:31:05,696 --> 00:31:07,166 They're not gonna know what hit them. 633 00:31:07,166 --> 00:31:09,170 I'm so proud of what you've become, 634 00:31:09,170 --> 00:31:10,940 and that taco business, tell me about it. 635 00:31:10,973 --> 00:31:13,512 We sell Jamaican tacos, so this is actually one of our signature items. 636 00:31:13,546 --> 00:31:17,453 - It's a jerked chicken dinner taco. - 32 minutes to go. Good luck. 637 00:31:17,486 --> 00:31:19,825 - Thank you so much, sir. I appreciate you. - Welcome back. 638 00:31:19,858 --> 00:31:24,266 - Doing good, Mom. - Señor Malcolm, how are we? 639 00:31:24,300 --> 00:31:26,839 - Aarón, que pasa, mi amigo? - You have the makings of a bread pudding. 640 00:31:26,872 --> 00:31:28,743 - Do I dare say that? - Yes, sir. 641 00:31:28,743 --> 00:31:31,280 I'm going to make an apple and dried cranberry bread pudding 642 00:31:31,280 --> 00:31:34,855 with a spiced whipped cream and a whiskey caramel sauce. 643 00:31:34,888 --> 00:31:36,692 Definitely my inspiration is my daughter. 644 00:31:36,725 --> 00:31:38,562 She picked this dish. This is her favorite thing to eat. 645 00:31:38,596 --> 00:31:41,434 - Well, that's beautiful. - So I lost on a dessert. 646 00:31:41,501 --> 00:31:43,506 - So you're trying to right a wrong? - Right the wrongs, baby. 647 00:31:43,539 --> 00:31:45,475 - That's what I'm here for. - I hear you. 648 00:31:45,475 --> 00:31:47,680 You may remember me from season four. Malcolm. I'm back. 649 00:31:47,714 --> 00:31:49,785 Me losing that cupcake challenge 650 00:31:49,818 --> 00:31:51,822 was almost in a sense like losing in life. 651 00:31:51,855 --> 00:31:53,491 I was really sad, 652 00:31:53,526 --> 00:31:56,397 so I'm definitely winning "MasterChef" this year. 653 00:31:56,431 --> 00:31:58,501 You got a lot going on, my brother. 654 00:31:58,536 --> 00:32:01,207 - Best of luck to you, okay? - Thank you, brother. I appreciate it. 655 00:32:01,240 --> 00:32:03,478 - Mm. Joe. - Hello, Sheetal. 656 00:32:03,512 --> 00:32:05,716 - 12 years. I think we look good. - Yes. 657 00:32:05,750 --> 00:32:10,358 Not bad for my age. My name is Sheetal Bhagat from season one. 658 00:32:10,392 --> 00:32:12,463 I ended up auditioning for "MasterChef" 659 00:32:12,496 --> 00:32:15,503 based on just my passion for food and spice 660 00:32:15,536 --> 00:32:17,807 and went all the way to the semifinals. 661 00:32:17,841 --> 00:32:20,980 And I earned the title of Spice Queen, 662 00:32:20,980 --> 00:32:23,218 and I launched my own tequila brand 663 00:32:23,251 --> 00:32:24,855 which is infused with spice. 664 00:32:24,888 --> 00:32:26,959 This time I'm definitely back to win. 665 00:32:26,992 --> 00:32:28,394 So what are you gonna make for us? 666 00:32:28,428 --> 00:32:30,298 Sheetal: I'm doing a halibut fish tostada. 667 00:32:30,365 --> 00:32:32,770 I think one of the things I've learned is less is more. 668 00:32:32,804 --> 00:32:35,977 This is four ingredients, and obviously my tequila, but-- 669 00:32:35,977 --> 00:32:37,279 - That's courageous. - Yeah. 670 00:32:37,312 --> 00:32:39,618 - Good luck. - Thank you. 671 00:32:39,651 --> 00:32:41,354 Come on, Gabe! 672 00:32:41,387 --> 00:32:43,626 - Welcome back, bud. - Hey, glad to be back, Chef. 673 00:32:43,626 --> 00:32:45,428 So good to see. How you doing? 674 00:32:45,428 --> 00:32:48,301 Oh, I've been fantastic, Chef. It's been a hell of a couple years. 675 00:32:48,334 --> 00:32:49,704 You may remember me from season eight. 676 00:32:49,704 --> 00:32:51,642 My name is Gabriel Lewis. 677 00:32:51,675 --> 00:32:54,280 Before "MasterChef," I was fresh out of high school. 678 00:32:54,280 --> 00:32:56,217 You know, I was a 19-year-old kid. 679 00:32:56,250 --> 00:32:58,589 Ironically, one of the highlights of my season 680 00:32:58,622 --> 00:33:00,025 was my elimination. 681 00:33:00,025 --> 00:33:02,229 Young man, it's very rare we see such raw talent. 682 00:33:02,262 --> 00:33:04,333 You've got the potential to be huge in this industry. 683 00:33:04,366 --> 00:33:08,576 So I am personally gonna send you 684 00:33:08,642 --> 00:33:10,011 to culinary school. 685 00:33:10,045 --> 00:33:13,719 - That's amazing. - Gabriel! 686 00:33:15,355 --> 00:33:18,027 And it legitimately changed my life. 687 00:33:18,027 --> 00:33:21,033 I've grown from a cook to a professional chef. 688 00:33:21,033 --> 00:33:23,539 I won Best Chef 2019 in Oklahoma City. 689 00:33:23,572 --> 00:33:26,277 I'm back, I'm here, and I'm in it to win it. 690 00:33:26,310 --> 00:33:29,049 This dish, Chef, is my port wine glazed bone in pork chop 691 00:33:29,083 --> 00:33:31,053 with my southern braised collard greens and bacon 692 00:33:31,053 --> 00:33:32,456 served with my chipotle corn purée 693 00:33:32,489 --> 00:33:33,893 and some caramelized pearl onions. 694 00:33:33,959 --> 00:33:35,061 I love that. Welcome back. 695 00:33:35,095 --> 00:33:36,732 Thank you. I appreciate you. 696 00:33:36,732 --> 00:33:40,907 We're coming down to the last ten minutes remaining 697 00:33:40,940 --> 00:33:42,276 for the final battle. 698 00:33:42,309 --> 00:33:44,079 Two aprons up for grabs. 699 00:33:44,079 --> 00:33:45,650 It's anyone's game. 700 00:33:48,087 --> 00:33:50,058 - Mad good. - Perfect. 701 00:33:50,091 --> 00:33:52,664 I'm drawing my attention towards Shelly. 702 00:33:52,697 --> 00:33:56,738 The seasoning on that jerked chicken taco smells amazing. 703 00:33:56,738 --> 00:33:58,876 She's gonna put coconut rice in there as well. 704 00:33:58,909 --> 00:34:00,580 Starch on starch, can that be risky? 705 00:34:00,613 --> 00:34:04,053 - Mm. - Oh, yeah, that's coming out. 706 00:34:04,053 --> 00:34:06,558 Joe: I have to say, Malcolm has a slight edge. 707 00:34:06,592 --> 00:34:08,361 When you're playing for your family, 708 00:34:08,394 --> 00:34:11,367 it's such an emotional power surge within you 709 00:34:11,367 --> 00:34:13,304 that you don't want to let anybody down. 710 00:34:13,338 --> 00:34:16,410 - Joe: Right. - A little longer. We'll let it rest. 711 00:34:16,444 --> 00:34:17,947 I'm looking at Gabriel's pork chops, 712 00:34:17,981 --> 00:34:20,118 the caramelization, the color on them. 713 00:34:20,118 --> 00:34:21,487 That's gonna be tough to beat. 714 00:34:21,521 --> 00:34:22,991 Gordon: I'm so proud of him. I really am. 715 00:34:22,991 --> 00:34:23,993 I just hope he can pull it out of the bag, 716 00:34:24,026 --> 00:34:26,798 because the competition is rife. 717 00:34:26,798 --> 00:34:28,903 Joe: Sheetal's halibut looks a little bit white. 718 00:34:28,936 --> 00:34:32,042 Wouldn't you have put a little color on it in the cooking technique? 719 00:34:32,075 --> 00:34:33,545 Wouldn't you want a little bit of caramelization? 720 00:34:33,612 --> 00:34:35,415 Yes. 721 00:34:35,448 --> 00:34:39,824 We're coming down to the last 60 seconds remaining. 722 00:34:39,858 --> 00:34:42,830 - Come on, guys. - Oh, my God. 723 00:34:42,830 --> 00:34:45,468 Here we go. 724 00:34:45,503 --> 00:34:47,406 Gordon: Look at that caramel sauce with Malcolm. Look at that. 725 00:34:47,439 --> 00:34:49,410 - Come on, Malcolm. - Let's go, Gabe. 726 00:34:49,443 --> 00:34:52,717 - Heard, Chef. - There you go, Shelly. Let's go. 727 00:34:52,750 --> 00:34:53,953 Gordon: Come on, guys. 728 00:34:53,986 --> 00:34:57,159 All: Ten, nine, eight, 729 00:34:57,159 --> 00:35:00,165 seven, six, five, 730 00:35:00,165 --> 00:35:03,872 four, three, two, one. 731 00:35:03,906 --> 00:35:06,077 ( cheering ) 732 00:35:07,714 --> 00:35:09,383 That was incredible. 733 00:35:09,416 --> 00:35:10,720 We kept the best till last. 734 00:35:10,753 --> 00:35:14,093 The last two aprons. Let's go. Thank you. 735 00:35:19,504 --> 00:35:21,207 Gabriel, please bring your dish forward. 736 00:35:24,881 --> 00:35:28,522 Gabriel: So today I have a bone-in port wine glazed pork chop 737 00:35:28,555 --> 00:35:30,191 with some Southern style braised greens, 738 00:35:30,225 --> 00:35:32,496 a chipotle corn purée. 739 00:35:32,530 --> 00:35:34,199 I can tell that you treated the pork chop 740 00:35:34,199 --> 00:35:36,437 with a very flavorful rub. 741 00:35:36,437 --> 00:35:40,011 It's evident because of the caramelization on the outside. 742 00:35:40,045 --> 00:35:42,750 I just hope it's cooked perfectly. 743 00:35:42,750 --> 00:35:45,088 Otherwise, game over. 744 00:35:45,121 --> 00:35:47,392 Yes, Chef. 745 00:35:57,479 --> 00:36:00,118 I just hope it's cooked perfectly. 746 00:36:00,151 --> 00:36:02,824 Otherwise, game over. 747 00:36:02,857 --> 00:36:04,694 Yes, Chef. 748 00:36:17,620 --> 00:36:19,958 Young man, it gives me great pleasure to say 749 00:36:19,991 --> 00:36:23,064 the pork's nailed beautifully. It's cooked to textbook. 750 00:36:23,097 --> 00:36:25,468 The sauce, yeah, rich, inviting, 751 00:36:25,503 --> 00:36:27,039 and you've got that heat. 752 00:36:27,072 --> 00:36:28,842 Absolutely spot on. 753 00:36:28,876 --> 00:36:31,213 That is delicious. Great job. 754 00:36:31,213 --> 00:36:32,750 Thank you, Chef. 755 00:36:32,784 --> 00:36:34,219 Here's something I tell all my cooks. 756 00:36:34,253 --> 00:36:35,656 When you have a big piece of protein, 757 00:36:35,656 --> 00:36:37,994 you need to season it like a pretzel 758 00:36:38,027 --> 00:36:41,935 because the crust has to be the seasoning for the flesh inside. 759 00:36:41,968 --> 00:36:43,772 You did that. Bravo. 760 00:36:43,772 --> 00:36:45,876 - Thank you. I appreciate it. Thank you. - Thank you, Gabe. 761 00:36:47,479 --> 00:36:49,684 Miss Shelly, can you please bring up your dish? 762 00:36:52,189 --> 00:36:54,627 Shelly: This is a jerk chicken dinner taco 763 00:36:54,661 --> 00:36:58,067 so it has coconut rice, peas, sweet plantains, jerk chicken, 764 00:36:58,067 --> 00:37:01,575 - and then you have a slaw on top. - I think it's a bold move 765 00:37:01,608 --> 00:37:05,014 to stick a Jamaican inspired dish inside a taco, 766 00:37:05,048 --> 00:37:07,152 and then you're putting coconut rice on top of that. 767 00:37:07,185 --> 00:37:08,756 Let's dive in. 768 00:37:15,936 --> 00:37:20,111 Shelly, this is a special taco. 769 00:37:20,111 --> 00:37:23,251 - Thank you. - The dish is delicious. 770 00:37:23,251 --> 00:37:25,689 I just don't think it needs the rice. 771 00:37:25,723 --> 00:37:27,693 But the chicken's delicious. Well done. 772 00:37:27,693 --> 00:37:30,498 All right. Thank you, Chefs. Thank you. 773 00:37:30,533 --> 00:37:32,904 Malcolm, please bring your dessert down. 774 00:37:36,678 --> 00:37:40,553 Malcolm: So this is a dried cranberry apple bread pudding, 775 00:37:40,553 --> 00:37:43,859 and I have a bourbon caramel that you literally just pour on top. 776 00:37:43,859 --> 00:37:45,996 It's festive. That's what I love about you. You cook with heart. 777 00:37:46,030 --> 00:37:48,602 - So, yeah, can't wait to get in there. - Thank you. 778 00:37:48,635 --> 00:37:50,906 This is my daughter's favorite dish. 779 00:37:56,751 --> 00:37:58,889 Look, this is a bear hug of a dish. 780 00:37:58,889 --> 00:38:04,233 It's sweet, it's chewy, but kinda crusty and caramely at the same time. 781 00:38:04,266 --> 00:38:06,337 Really nice. 782 00:38:06,370 --> 00:38:09,711 Listen, this thing means so much to you, and I can taste that. 783 00:38:09,744 --> 00:38:11,180 I think the problem with this dish 784 00:38:11,213 --> 00:38:13,685 is the three individuals standing behind you. 785 00:38:13,719 --> 00:38:15,856 - Yup. - We only have two aprons left, 786 00:38:15,890 --> 00:38:19,096 and it's good, but is it good enough? 787 00:38:19,163 --> 00:38:20,566 - Thank you, Chef. - Joe: Thank you. 788 00:38:20,599 --> 00:38:22,770 Sheetal, please bring us your creation. 789 00:38:26,711 --> 00:38:30,886 I have a tostada that is built on a corn tortilla. 790 00:38:30,920 --> 00:38:34,026 Halibut is my protein. I have an avocado crema. 791 00:38:34,026 --> 00:38:37,934 And then I have a special guajillo sauce that uses tequila. 792 00:38:37,967 --> 00:38:39,336 Let's get in there, shall we? 793 00:38:46,618 --> 00:38:50,659 Sheetal, the first bite's refreshing. It's good. 794 00:38:50,693 --> 00:38:52,229 My one issue here is that the actual halibut, 795 00:38:52,262 --> 00:38:54,767 the star, is slightly dry. 796 00:38:54,801 --> 00:38:57,239 Everything else, the components, the acidity, the heat, 797 00:38:57,239 --> 00:38:59,744 - is delicious. - Thank you. 798 00:38:59,777 --> 00:39:02,750 It has a lot of great components to it as far as a traditional tostada. 799 00:39:02,783 --> 00:39:05,255 Beautiful crema. The tostada's nice and crispy. 800 00:39:05,288 --> 00:39:07,058 The slaw is not over acidulated. 801 00:39:07,092 --> 00:39:08,996 - Thank you. - Thank you. 802 00:39:14,707 --> 00:39:18,247 The unfortunate news is that we've only got two aprons left, 803 00:39:18,281 --> 00:39:20,686 the last in this competition. 804 00:39:20,719 --> 00:39:22,088 And the first apron we're gonna give out is to a cook 805 00:39:22,122 --> 00:39:26,030 who we felt had the most technically complex flavors. 806 00:39:26,063 --> 00:39:28,067 We can see personal touch. 807 00:39:28,067 --> 00:39:32,342 For the reason, we're gonna give our first apron to... 808 00:39:33,612 --> 00:39:34,781 Shelly. 809 00:39:37,653 --> 00:39:39,624 - Here you go, Shelly. Congratulations. - Thank y'all so much. 810 00:39:39,657 --> 00:39:41,861 - Thank you. - Okay, put that on. 811 00:39:41,895 --> 00:39:44,867 - Gordon: Great job, Shelly. - Thank you. 812 00:39:46,103 --> 00:39:49,209 So what we have left here is three great dishes. 813 00:39:49,209 --> 00:39:54,119 In any other season, we'd be giving out three other aprons. 814 00:39:54,119 --> 00:39:59,062 But unfortunately, there can only be one last winner. 815 00:39:59,096 --> 00:40:00,933 This apron goes to... 816 00:40:02,202 --> 00:40:04,540 Gabriel. 817 00:40:06,076 --> 00:40:08,949 Good job. 818 00:40:08,949 --> 00:40:10,819 - Keep on keeping on, man. - Will do. Thank you. 819 00:40:10,853 --> 00:40:12,957 - Good stuff. - Great job. Nice work, y'all. 820 00:40:12,957 --> 00:40:14,727 Good job. 821 00:40:14,727 --> 00:40:17,399 Thank you, Chefs. This means the world to me. 822 00:40:19,336 --> 00:40:24,514 ( cheering ) 823 00:40:26,116 --> 00:40:27,853 Gabriel: The second time around you can expect 824 00:40:27,920 --> 00:40:30,526 a more confident, charismatic, and talented chef 825 00:40:30,559 --> 00:40:33,397 instead of that home cook that you witnessed back in season eight. 826 00:40:33,431 --> 00:40:35,234 Congratulations. Congratulations. 827 00:40:35,268 --> 00:40:36,905 - Congrats, you guys. - Good job. 828 00:40:36,938 --> 00:40:39,744 I thought that dish was authentic enough 829 00:40:39,777 --> 00:40:42,750 and hard enough to show the elevation of my cooking. 830 00:40:42,783 --> 00:40:45,188 I wasn't just cooking for me, I was cooking for my baby girl, 831 00:40:45,221 --> 00:40:48,094 and unfortunately, I just didn't get the job done. 832 00:40:48,127 --> 00:40:50,365 - Yes. - Yes. 833 00:40:50,398 --> 00:40:52,703 "MasterChef" season 12! 834 00:40:52,737 --> 00:40:55,208 And I'm back to win. Let's go! 835 00:40:55,208 --> 00:40:58,214 ( cheering ) 836 00:41:00,986 --> 00:41:03,424 - Joe: 20 aprons. We did it. - Gordon: Great job, huh? 837 00:41:03,457 --> 00:41:05,228 - Yes, yes. - Man. 838 00:41:05,261 --> 00:41:06,831 I think we're on for one of the best, 839 00:41:06,865 --> 00:41:09,002 the most competitive seasons in the history of "MasterChef." 840 00:41:09,036 --> 00:41:11,908 - I agree. - Game on. This is going to be epic. 841 00:41:11,941 --> 00:41:16,050 Next time, the top 20 take on the first elimination challenge... 842 00:41:16,083 --> 00:41:17,820 Tonight your challenge is to use the dish 843 00:41:17,853 --> 00:41:20,859 that sent you home as inspiration for a new dish. 844 00:41:20,893 --> 00:41:22,797 and a trip down memory lane... 845 00:41:22,797 --> 00:41:26,170 Since my elimination, that dish has haunted me. 846 00:41:26,203 --> 00:41:29,844 ...to prove if their skills have leveled up from last time. 847 00:41:29,877 --> 00:41:31,347 This is definitely my shot at redemption. 848 00:41:31,380 --> 00:41:33,819 - The standard's up there. - There we go. There we go. 849 00:41:33,819 --> 00:41:36,256 I got a San Antonio puffy taco. 850 00:41:36,256 --> 00:41:37,860 - Whoa! - Yeah. 851 00:41:37,893 --> 00:41:39,764 That is redemption in a bowl beyond belief. 852 00:41:39,797 --> 00:41:41,568 There's texture all over the place. 853 00:41:41,601 --> 00:41:42,937 That's what truly makes it memorable. 854 00:41:42,970 --> 00:41:45,241 Your ambition outpaced your ability. 855 00:41:45,274 --> 00:41:47,980 We'll see if there's something that's redeeming enough 856 00:41:48,014 --> 00:41:49,216 to overlook the obvious.