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Gordon: Previously on
"MasterChef: Back to Win"...
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We only have 20 aprons
this year.
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This is like the all-stars
of "MasterChef."
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the returning cooks
battled it out...
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I'm back to win.
I'm not taking no prisoners.
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...for a coveted white apron.
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We can only judge you
on what you put on that plate.
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- Yes, Chef.
- Stay calm.
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You know as well as I do
that that's wrong.
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What's the first thing
you wanna do
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when you take a bite of that?
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- Take a second.
- Thank you.
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- ( crowd cheering )
- Man, I am excited.
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It's time to play
with the big dogs.
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Tonight...
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All of these ex-contestants,
they're back with a vengeance.
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the pressure is on
as the audition battles
conclude...
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- Are you back to win?
- 100%.
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with only six aprons left
to claim a spot...
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- I hope y'all like it spicy.
- ...in the top 20.
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- Where's Fred gone?
- I think this is done.
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Your seasoning here
is really what's bringing this
to the next level.
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Now I'm treating you
like I would talk to a cook
in my restaurant.
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Because that's
the level we're at.
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There is so much
going on here.
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I don't know if I need a chair
or a sick bag.
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Right, this is a season
like no other.
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14 aprons down.
Just six aprons remaining.
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Now when we call your name,
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please make your way down
to your battle stations.
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Felix, season three.
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Bri and Fred from season ten.
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And Olivia, season six.
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Let's go.
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Now, last time you four
were in this kitchen,
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you showed
that you were stellar cooks
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and plated food
with such finesse.
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Master platers.
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So bring that again tonight.
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You've got 45 minutes to cook us
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one amazing comeback dish.
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Your 45 minutes start now.
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Let's go.
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Right, Joe and Aarón,
all of these ex-contestants,
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they're back with a vengeance.
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They have a lot of attention
to the aesthetic of their food,
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and I think that's gonna push
each other to a higher level.
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- Yeah.
- Fred, you're flying, bro.
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Trying my best.
Trying my best.
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Fred is a really great
pastry chef.
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I think he might be doing
a dessert tonight.
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- I see chocolate.
- Tofu.
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I'm definitely
gonna bring the tofu.
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My name is Fred,
I was on season ten,
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and I'm probably best remembered
for my audition.
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I made a chocolate cake
that was so tasty
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Gordon Ramsay himself
picked up the plate,
licked it clean,
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- and threw
the apron at my face.
- There's no debate.
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So when I got eliminated
at season ten,
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it was a sad moment
for all but a second.
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I'm gonna personally call
Christina Tosi
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and see if I can get you
in there to go and work with her
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- inside her bakery.
- Thank you, Chef.
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I did take up Gordon's offer
to work with Christina Tosi
at Milk Bar in L. A.
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And right after that
I started a food blog
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where I post recipes
three times a week.
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So I am ready
to fight my butt off
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to get an apron and get back
in that kitchen
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and continue my food journey.
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This is so much fun, you guys.
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15 minutes gone.
30 minutes remaining.
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Keep it going.
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- Right, welcome back, girl.
- Thank you.
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- How have you been?
- I've been good.
It's been ten years.
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I'm Felix.
I made it to the top seven
in season three,
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and a lot has happened
in the past ten years.
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- Aah!
- I've done catering events,
food styling,
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pop-ups with friends,
and also some food shows.
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My biggest regret
from season three
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is the fact that I didn't cook
any Chinese or Taiwanese food.
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I want to express me and
my culture through the dishes
that I make this time.
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How's this dish gonna get you
an apron? What is it?
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Pork belly and cabbage dumpling.
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And I'm doing
the dough from scratch.
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I'm grinding the pork
from scratch.
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And what I really
want to shine through
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- are all the natural flavors.
- You are going all out.
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You've got just 27 minutes
to nail these dumplings.
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- Thank you, Chef. Thank you.
- Welcome back. Good luck.
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Eye on the prize, Bri.
Let's get that apron.
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Let's do this.
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Mom, you're supposed
to be watching my sauce.
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I'm watching the sauce!
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- How you feeling?
- I'm good.
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- Excited?
- I'm so excited.
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I'm Olivia Crouppen
from season six.
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Wow. Clearly it's one
of the prettiest plates
out there tonight.
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Olivia: Thank you.
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The judges really liked
my plating,
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but the flavors basically
got ripped a new one.
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I wanted to taste the beef.
You've just forgotten the hero.
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I came in eighth place,
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and "MasterChef"
changed my life.
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I basically have my dream job.
I'm a food stylist.
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I've produced cookbooks.
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I came here to prove to
the judges my flavor is there,
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- and I'm so ready to win.
- The dish, what are you doing?
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Olivia: I'm doing
a pistachio crusted lamb,
white bean and feta purée,
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a fennel pomegranate slaw,
and a pomegranate molasses.
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- In 45 minutes?
- Yeah.
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- Are you back to win?
- 100%.
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- Unh! Thank you.
- Good luck, girl. Well done.
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Man: You're doing great.
You're doing great, sweetie.
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Bri, happy to be back?
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Very happy, very happy.
Very-- a lot of emotions.
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You may remember me
from season ten
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where I made it
to the top eight.
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One thing that
is definitely confirmed,
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you have a future in food.
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Prior to "MasterChef"
season ten,
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I was a cocktail server
in a bar.
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And then after that,
I was able to hit
the ground running
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doing pop-up dining events.
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I recently have been focusing
on the social media world
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and I do a lot
of food photography contests.
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Talk to me a little bit
about what you're making.
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My comeback dish is a seabass
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with a fennel purée,
a tomato water,
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and then I'm adding
a little bit of spice
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with the pickled serrano pepper.
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You have a lot
of liquidy things.
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- Right.
- Is that gonna be the enemy
of crispiness and texture?
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- Right, that is true.
- Just think about that.
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The fish has to bring
the crispiness, yes.
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Exactly, we're expecting
a lot of big things out of you,
especially the plating.
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- So stick with it,
okay, young lady?
- Thank you so much.
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All: Bri!
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- Fred, Fred, Fred!
- Whoo!
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Oh, my God. 15 minutes.
This is so stressful.
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- Fred, Fred, Fred.
- Mr. Bastianich.
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- What's your comeback dish?
- It's a take on a phoenix
rising from the ashes.
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- You know me with my theatrics.
- Is that you?
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Are you rising from the ashes
with another dessert?
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This is literally me
coming back and showing you guys
how much I've grown.
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So it's a tofu
and dark chocolate mousse
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with kinako crumble,
black cacao ash,
and kumquat purée.
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This is a bit
of a risky game to play.
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If you're off by one degree,
that chocolate
just won't harden.
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- 100%.
- So I heard that you and Bri
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have been doing
dinners together.
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Yes, we've been doing
a lot of pop-up dinners.
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On top of everything else
that I got from season ten,
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definitely the biggest prize
I got was my friendship
with Bri.
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We traveled
the country together,
and it was a ton of fun.
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- Are you
a better cook than Bri?
- I won't say that I'm better.
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I would just say
that we each have
our strengths and weaknesses.
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I think we both
complete each other.
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- But you're not a team.
Today you are competitors.
- But, I mean--
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The best case scenario
is you both get an apron,
and you walk through.
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- Yep.
- Exactly.
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The worst case scenario
is you both don't get an apron,
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and you both go home.
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You got a lot on the line here.
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I wish you two the best.
Good luck.
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Thank you so much, Joe.
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We're down to
that last ten minutes.
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Ten minutes to go.
Come on, guys.
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So, Bri wants to do
this tomato water
sort of liquidy broth.
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Joe: Tomato water was a trend
in the early '90s
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where you would slowly allow
tomatoes in cheese cloth,
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the water to come out.
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Is she gonna be able to
pull that off in 45 minutes?
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It's tough.
I mean, that takes time.
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Gordon: Felix,
she's playing to her strengths
making wonton wrappers.
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And that filling,
she seems way more confident
than she was years ago.
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Olivia is really looking good.
Look at her station.
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- She's working perfectly.
- But she has a lot of ambitious
elements planned for her dish.
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- I just hope
she can pull it all off.
- How are you feeling, Fred?
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I'm not sure if the temper
will be good or not,
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but I'm gonna just
try my best to focus.
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- Oh, gosh.
- Oh, my God, I am so nervous.
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- I'm so stressed for
his chocolate right now.
- I am so nervous right now.
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- Tempered chocolate
is the hardest thing.
- You got this, Fred.
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If I don't do it correctly,
I'm gonna look like
a giant jackass though.
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I think Fred might be
in some jeopardy of time.
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- He's tempering chocolate.
- I know.
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Come on. Get to 120.
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Woman:
Oh, it's okay, Fred!
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Steady hands. You got this!
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Unless that chocolate's
tempered properly, this whole
thing could break down
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and he can kiss
that apron goodbye.
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Man: You got it, Fred!
Stay focused! Come on!
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Joe: Fred might be
in some jeopardy of time.
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- He's tempering chocolate.
- I know.
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Unless that chocolate's
tempered properly,
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this whole thing
could break down.
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Come on. Get to 120.
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- There we go.
- Yes.
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You got it, Fred.
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- That chocolate looks perfect.
- Fred: Thank you.
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These are gonna be tempered
dark chocolate feathers.
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- Both: Wow.
- Genius!
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- Mom, I'm taking it out.
- Whoo-hoo, whoo-hoo, whoo-hoo!
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I think this is done.
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Gordon:
Five minutes remaining.
206
00:09:01,348 --> 00:09:03,252
Five minutes to go, guys.
Come on.
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00:09:03,252 --> 00:09:06,392
- Come on, ladies. Last push.
- Do I need more fennel?
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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,
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00:09:09,799 --> 00:09:11,903
the aesthetic
is gonna be top notch.
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The question is,
is there flavor?
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Aarón:
I'm concerned about Bri.
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00:09:14,809 --> 00:09:16,880
That's a very dense
piece of fish,
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and then you roast it
in the oven?
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00:09:18,517 --> 00:09:20,120
- It might be raw.
- It might be under.
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You got it, Fred.
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Wow, that's pretty.
218
00:09:26,098 --> 00:09:29,639
We're coming down
to 60 seconds remaining!
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Last minute, guys!
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00:09:32,879 --> 00:09:34,582
- Where's Fred going?
- Where's he going?
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00:09:34,616 --> 00:09:36,620
Gordon:
What's he doing? Fred!
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Look at Olivia
dust those lamb chops.
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00:09:38,857 --> 00:09:41,563
Amazing.
And what is Fred doing?
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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.
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All: Ten, nine, eight,
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00:09:53,520 --> 00:09:56,392
seven, six, five,
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00:09:56,392 --> 00:10:00,200
four, three, two, one.
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00:10:02,872 --> 00:10:05,143
- Wow.
- Holy ( bleep ).
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00:10:05,176 --> 00:10:11,055
- Plating queens, okay?
- Please, all four of you,
follow us. Thank you.
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00:10:20,608 --> 00:10:25,216
Felix,
please bring us your dish.
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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.