1 00:00:02,024 --> 00:00:04,417 GORDON: Previously on "MasterChef: Back to Win"... 2 00:00:04,461 --> 00:00:07,029 We only have 20 aprons this year. 3 00:00:07,116 --> 00:00:09,031 This is like the all-stars of "MasterChef." 4 00:00:09,118 --> 00:00:11,381 the returning cooks battled it out... 5 00:00:11,424 --> 00:00:14,340 I'm back to win. I'm not taking no prisoners. 6 00:00:14,384 --> 00:00:16,342 ...for a coveted white apron. 7 00:00:16,386 --> 00:00:17,953 We can only judge you on what you put on that plate. 8 00:00:17,996 --> 00:00:19,258 - Yes, Chef. - Stay calm. 9 00:00:21,130 --> 00:00:24,133 You know as well as I do that that's wrong. 10 00:00:24,176 --> 00:00:25,438 What's the first thing you wanna do 11 00:00:25,482 --> 00:00:26,614 when you take a bite of that? 12 00:00:26,701 --> 00:00:29,878 - Take a second. - Thank you. 13 00:00:29,921 --> 00:00:32,270 - [CROWD CHEERING] - Man, I am excited. 14 00:00:32,271 --> 00:00:34,404 It's time to play with the big dogs. 15 00:00:34,491 --> 00:00:36,014 Tonight... 16 00:00:36,101 --> 00:00:38,277 All of these ex-contestants, they're back with a vengeance. 17 00:00:38,364 --> 00:00:41,803 the pressure is on as the audition battles conclude... 18 00:00:41,846 --> 00:00:43,848 - Are you back to win? - 100%. 19 00:00:43,935 --> 00:00:46,938 with only six aprons left to claim a spot... 20 00:00:47,025 --> 00:00:49,854 - I hope y'all like it spicy. - ...in the top 20. 21 00:00:49,898 --> 00:00:51,813 - Where's Fred gone? - I think this is done. 22 00:00:53,031 --> 00:00:56,121 Your seasoning here is really what's bringing this to the next level. 23 00:00:56,165 --> 00:00:58,602 Now I'm treating you like I would talk to a cook in my restaurant. 24 00:00:58,646 --> 00:00:59,734 Because that's the level we're at. 25 00:00:59,777 --> 00:01:01,474 There is so much going on here. 26 00:01:01,518 --> 00:01:04,390 I don't know if I need a chair or a sick bag. 27 00:01:13,878 --> 00:01:16,314 Right, this is a season like no other. 28 00:01:16,315 --> 00:01:20,363 14 aprons down. Just six aprons remaining. 29 00:01:20,406 --> 00:01:22,191 Now when we call your name, 30 00:01:22,234 --> 00:01:24,585 please make your way down to your battle stations. 31 00:01:24,628 --> 00:01:27,674 Felix, season three. 32 00:01:27,675 --> 00:01:31,895 Bri and Fred from season ten. 33 00:01:31,896 --> 00:01:34,028 And Olivia, season six. 34 00:01:34,029 --> 00:01:35,813 Let's go. 35 00:01:35,857 --> 00:01:37,859 Now, last time you four were in this kitchen, 36 00:01:37,902 --> 00:01:41,036 you showed that you were stellar cooks 37 00:01:41,079 --> 00:01:43,778 and plated food with such finesse. 38 00:01:43,821 --> 00:01:45,126 Master platers. 39 00:01:45,127 --> 00:01:47,345 So bring that again tonight. 40 00:01:47,346 --> 00:01:50,698 You've got 45 minutes to cook us 41 00:01:50,785 --> 00:01:53,700 one amazing comeback dish. 42 00:01:53,701 --> 00:01:59,445 Your 45 minutes start now. 43 00:01:59,489 --> 00:02:03,145 Let's go. 44 00:02:03,188 --> 00:02:05,582 Right, Joe and Aarón, all of these ex-contestants, 45 00:02:05,626 --> 00:02:08,236 they're back with a vengeance. 46 00:02:08,237 --> 00:02:11,153 They have a lot of attention to the aesthetic of their food, 47 00:02:11,196 --> 00:02:13,329 and I think that's gonna push each other to a higher level. 48 00:02:13,372 --> 00:02:15,723 - Yeah. - Fred, you're flying, bro. 49 00:02:15,810 --> 00:02:17,289 Trying my best. Trying my best. 50 00:02:17,333 --> 00:02:19,770 Fred is a really great pastry chef. 51 00:02:19,814 --> 00:02:20,728 I think he might be doing a dessert tonight. 52 00:02:20,815 --> 00:02:22,380 - I see chocolate. - Tofu. 53 00:02:22,381 --> 00:02:24,862 I'm definitely gonna bring the tofu. 54 00:02:24,906 --> 00:02:26,821 My name is Fred, I was on season ten, 55 00:02:26,908 --> 00:02:28,953 and I'm probably best remembered for my audition. 56 00:02:29,040 --> 00:02:31,389 I made a chocolate cake that was so tasty 57 00:02:31,390 --> 00:02:34,263 Gordon Ramsay himself picked up the plate, licked it clean, 58 00:02:34,350 --> 00:02:37,179 - and threw the apron at my face. - There's no debate. 59 00:02:37,266 --> 00:02:40,051 So when I got eliminated at season ten, 60 00:02:40,138 --> 00:02:42,184 it was a sad moment for all but a second. 61 00:02:42,271 --> 00:02:46,275 I'm gonna personally call Christina Tosi 62 00:02:46,362 --> 00:02:48,930 and see if I can get you in there to go and work with her 63 00:02:48,973 --> 00:02:51,367 - inside her bakery. - Thank you, Chef. 64 00:02:51,410 --> 00:02:55,023 I did take up Gordon's offer to work with Christina Tosi at Milk Bar in L.A. 65 00:02:55,066 --> 00:02:57,068 And right after that I started a food blog 66 00:02:57,155 --> 00:02:58,983 where I post recipes three times a week. 67 00:02:59,070 --> 00:03:01,333 So I am ready to fight my butt off 68 00:03:01,377 --> 00:03:03,205 to get an apron and get back in that kitchen 69 00:03:03,292 --> 00:03:04,685 and continue my food journey. 70 00:03:04,728 --> 00:03:06,338 This is so much fun, you guys. 71 00:03:06,382 --> 00:03:09,559 15 minutes gone. 30 minutes remaining. 72 00:03:09,646 --> 00:03:11,126 Keep it going. 73 00:03:14,956 --> 00:03:17,959 - Right, welcome back, girl. - Thank you. 74 00:03:18,002 --> 00:03:20,309 - How have you been? - I've been good. It's been ten years. 75 00:03:20,396 --> 00:03:23,007 I'm Felix. I made it to the top seven in season three, 76 00:03:23,094 --> 00:03:26,315 and a lot has happened in the past ten years. 77 00:03:26,402 --> 00:03:30,014 - Aah! - I've done catering events, food styling, 78 00:03:30,101 --> 00:03:32,756 pop-ups with friends, and also some food shows. 79 00:03:32,800 --> 00:03:35,324 My biggest regret from season three 80 00:03:35,411 --> 00:03:39,197 is the fact that I didn't cook any Chinese or Taiwanese food. 81 00:03:39,241 --> 00:03:44,986 I want to express me and my culture through the dishes that I make this time. 82 00:03:45,029 --> 00:03:46,596 How's this dish gonna get you an apron? What is it? 83 00:03:46,683 --> 00:03:47,989 Pork belly and cabbage dumpling. 84 00:03:48,032 --> 00:03:49,904 And I'm doing the dough from scratch. 85 00:03:49,947 --> 00:03:51,819 I'm grinding the pork from scratch. 86 00:03:51,862 --> 00:03:53,995 And what I really want to shine through 87 00:03:54,038 --> 00:03:55,473 - are all the natural flavors. - You are going all out. 88 00:03:55,474 --> 00:03:58,434 You've got just 27 minutes to nail these dumplings. 89 00:03:58,477 --> 00:04:00,610 - Thank you, Chef. Thank you. - Welcome back. Good luck. 90 00:04:02,177 --> 00:04:04,265 Eye on the prize, Bri. Let's get that apron. 91 00:04:04,266 --> 00:04:05,963 Let's do this. 92 00:04:06,007 --> 00:04:08,486 Mom, you're supposed to be watching my sauce. 93 00:04:08,487 --> 00:04:09,793 I'm watching the sauce! 94 00:04:09,837 --> 00:04:11,882 - How you feeling? - I'm good. 95 00:04:11,926 --> 00:04:13,405 - Excited? - I'm so excited. 96 00:04:13,449 --> 00:04:16,146 I'm Olivia Crouppen from season six. 97 00:04:16,147 --> 00:04:19,760 Wow. Clearly it's one of the prettiest plates out there tonight. 98 00:04:19,803 --> 00:04:21,283 OLIVIA: Thank you. 99 00:04:21,370 --> 00:04:23,937 The judges really liked my plating, 100 00:04:23,938 --> 00:04:27,463 but the flavors basically got ripped a new one. 101 00:04:27,506 --> 00:04:31,292 I wanted to taste the beef. You've just forgotten the hero. 102 00:04:31,293 --> 00:04:32,773 I came in eighth place, 103 00:04:32,816 --> 00:04:35,906 and "MasterChef" changed my life. 104 00:04:35,950 --> 00:04:38,648 I basically have my dream job. I'm a food stylist. 105 00:04:38,735 --> 00:04:41,129 I've produced cookbooks. 106 00:04:41,172 --> 00:04:44,306 I came here to prove to the judges my flavor is there, 107 00:04:44,393 --> 00:04:48,701 - and I'm so ready to win. - The dish, what are you doing? 108 00:04:48,745 --> 00:04:52,140 OLIVIA: I'm doing a pistachio crusted lamb, white bean and feta purée, 109 00:04:52,183 --> 00:04:54,664 a fennel pomegranate slaw, and a pomegranate molasses. 110 00:04:54,751 --> 00:04:56,970 - In 45 minutes? - Yeah. 111 00:04:56,971 --> 00:04:58,450 - Are you back to win? - 100%. 112 00:04:58,494 --> 00:05:01,192 - Unh! Thank you. - Good luck, girl. Well done. 113 00:05:01,279 --> 00:05:02,890 MAN: You're doing great. You're doing great, sweetie. 114 00:05:02,977 --> 00:05:04,979 Bri, happy to be back? 115 00:05:05,066 --> 00:05:08,069 Very happy, very happy. Very... a lot of emotions. 116 00:05:08,112 --> 00:05:10,114 You may remember me from season ten 117 00:05:10,201 --> 00:05:12,116 where I made it to the top eight. 118 00:05:12,203 --> 00:05:14,510 One thing that is definitely confirmed, 119 00:05:14,553 --> 00:05:16,337 you have a future in food. 120 00:05:16,338 --> 00:05:18,340 Prior to "MasterChef" season ten, 121 00:05:18,427 --> 00:05:21,169 I was a cocktail server in a bar. 122 00:05:21,212 --> 00:05:23,126 And then after that, I was able to hit the ground running 123 00:05:23,127 --> 00:05:25,477 doing pop-up dining events. 124 00:05:25,521 --> 00:05:29,219 I recently have been focusing on the social media world 125 00:05:29,220 --> 00:05:32,005 and I do a lot of food photography contests. 126 00:05:32,006 --> 00:05:33,224 Talk to me a little bit about what you're making. 127 00:05:33,268 --> 00:05:36,271 My comeback dish is a seabass 128 00:05:36,314 --> 00:05:39,361 with a fennel purée, a tomato water, 129 00:05:39,448 --> 00:05:41,058 and then I'm adding a little bit of spice 130 00:05:41,102 --> 00:05:42,451 with the pickled serrano pepper. 131 00:05:42,494 --> 00:05:45,235 You have a lot of liquidy things. 132 00:05:45,236 --> 00:05:47,282 - Right. - Is that gonna be the enemy of crispiness and texture? 133 00:05:47,325 --> 00:05:49,284 - Right, that is true. - Just think about that. 134 00:05:49,327 --> 00:05:52,026 The fish has to bring the crispiness, yes. 135 00:05:52,113 --> 00:05:54,245 Exactly, we're expecting a lot of big things out of you, especially the plating. 136 00:05:54,332 --> 00:05:56,159 - So stick with it, okay, young lady? - Thank you so much. 137 00:05:56,160 --> 00:05:58,336 ALL: Bri! 138 00:05:58,380 --> 00:06:01,252 - Fred, Fred, Fred! - Whoo! 139 00:06:01,296 --> 00:06:03,472 Oh, my God. 15 minutes. This is so stressful. 140 00:06:03,515 --> 00:06:07,128 - Fred, Fred, Fred. - Mr. Bastianich. 141 00:06:07,171 --> 00:06:10,044 - What's your comeback dish? - It's a take on a phoenix rising from the ashes. 142 00:06:10,131 --> 00:06:11,480 - You know me with my theatrics. - Is that you? 143 00:06:11,523 --> 00:06:14,048 Are you rising from the ashes with another dessert? 144 00:06:14,135 --> 00:06:17,181 This is literally me coming back and showing you guys how much I've grown. 145 00:06:17,225 --> 00:06:19,401 So it's a tofu and dark chocolate mousse 146 00:06:19,444 --> 00:06:23,187 with kinako crumble, black cacao ash, and kumquat purée. 147 00:06:23,231 --> 00:06:25,711 This is a bit of a risky game to play. 148 00:06:25,798 --> 00:06:28,366 If you're off by one degree, that chocolate just won't harden. 149 00:06:28,410 --> 00:06:30,977 - 100%. - So I heard that you and Bri 150 00:06:30,978 --> 00:06:32,544 have been doing dinners together. 151 00:06:32,588 --> 00:06:34,503 Yes, we've been doing a lot of pop-up dinners. 152 00:06:34,590 --> 00:06:37,027 On top of everything else that I got from season ten, 153 00:06:37,071 --> 00:06:40,638 definitely the biggest prize I got was my friendship with Bri. 154 00:06:40,639 --> 00:06:43,642 We traveled the country together, and it was a ton of fun. 155 00:06:43,686 --> 00:06:46,515 - Are you a better cook than Bri? - I won't say that I'm better. 156 00:06:46,602 --> 00:06:47,646 I would just say that we each have our strengths and weaknesses. 157 00:06:47,733 --> 00:06:50,301 I think we both complete each other. 158 00:06:50,388 --> 00:06:54,087 - But you're not a team. Today you are competitors. - But, I mean... 159 00:06:54,088 --> 00:06:56,002 The best case scenario is you both get an apron, and you walk through. 160 00:06:56,003 --> 00:06:58,527 - Yep. - Exactly. 161 00:06:58,614 --> 00:06:59,657 The worst case scenario is you both don't get an apron, 162 00:06:59,658 --> 00:07:01,182 and you both go home. 163 00:07:01,225 --> 00:07:03,010 You got a lot on the line here. 164 00:07:03,053 --> 00:07:03,924 I wish you two the best. Good luck. 165 00:07:03,967 --> 00:07:06,013 Thank you so much, Joe. 166 00:07:06,056 --> 00:07:07,928 We're down to that last ten minutes. 167 00:07:07,971 --> 00:07:12,105 Ten minutes to go. Come on, guys. 168 00:07:12,106 --> 00:07:17,502 So, Bri wants to do this tomato water sort of liquidy broth. 169 00:07:17,546 --> 00:07:19,461 JOE: Tomato water was a trend in the early '90s 170 00:07:19,504 --> 00:07:22,116 where you would slowly allow tomatoes in cheese cloth, 171 00:07:22,159 --> 00:07:23,682 the water to come out. 172 00:07:23,769 --> 00:07:25,466 Is she gonna be able to pull that off in 45 minutes? 173 00:07:25,467 --> 00:07:28,122 It's tough. I mean, that takes time. 174 00:07:28,209 --> 00:07:31,560 GORDON: Felix, she's playing to her strengths making wonton wrappers. 175 00:07:31,647 --> 00:07:35,085 And that filling, she seems way more confident than she was years ago. 176 00:07:35,129 --> 00:07:38,567 Olivia is really looking good. Look at her station. 177 00:07:38,654 --> 00:07:42,353 - She's working perfectly. - But she has a lot of ambitious elements planned for her dish. 178 00:07:42,440 --> 00:07:45,486 - I just hope she can pull it all off. - How are you feeling, Fred? 179 00:07:45,487 --> 00:07:47,228 I'm not sure if the temper will be good or not, 180 00:07:47,271 --> 00:07:48,490 but I'm gonna just try my best to focus. 181 00:07:48,577 --> 00:07:51,449 - Oh, gosh. - Oh, my God, I am so nervous. 182 00:07:51,493 --> 00:07:54,104 - I'm so stressed for his chocolate right now. - I am so nervous right now. 183 00:07:54,148 --> 00:07:57,586 - Tempered chocolate is the hardest thing. - You got this, Fred. 184 00:07:57,673 --> 00:08:00,154 If I don't do it correctly, I'm gonna look like a giant jackass though. 185 00:08:00,241 --> 00:08:02,634 I think Fred might be in some jeopardy of time. 186 00:08:02,678 --> 00:08:03,852 - He's tempering chocolate. - I know. 187 00:08:03,853 --> 00:08:05,506 Come on. Get to 120. 188 00:08:05,507 --> 00:08:06,724 WOMAN: Oh, it's okay, Fred! 189 00:08:06,725 --> 00:08:09,250 Steady hands. You got this! 190 00:08:09,293 --> 00:08:11,078 Unless that chocolate's tempered properly, this whole thing could break down 191 00:08:11,165 --> 00:08:13,080 and he can kiss that apron goodbye. 192 00:08:20,957 --> 00:08:23,481 MAN: You got it, Fred! Stay focused! Come on! 193 00:08:23,525 --> 00:08:26,179 JOE: Fred might be in some jeopardy of time. 194 00:08:26,180 --> 00:08:27,529 - He's tempering chocolate. - I know. 195 00:08:27,616 --> 00:08:29,270 Unless that chocolate's tempered properly, 196 00:08:29,313 --> 00:08:30,271 this whole thing could break down. 197 00:08:30,314 --> 00:08:33,317 Come on. Get to 120. 198 00:08:33,404 --> 00:08:35,536 - There we go. - Yes. 199 00:08:35,537 --> 00:08:37,365 You got it, Fred. 200 00:08:37,408 --> 00:08:39,757 - That chocolate looks perfect. - FRED: Thank you. 201 00:08:39,758 --> 00:08:41,891 These are gonna be tempered dark chocolate feathers. 202 00:08:41,978 --> 00:08:44,807 - BOTH: Wow. - Genius! 203 00:08:54,382 --> 00:08:57,211 - Mom, I'm taking it out. - Whoo-hoo, whoo-hoo, whoo-hoo! 204 00:08:57,254 --> 00:08:59,474 I think this is done. 205 00:08:59,517 --> 00:09:01,345 GORDON: Five minutes remaining. 206 00:09:01,432 --> 00:09:03,564 Five minutes to go, guys. Come on. 207 00:09:03,565 --> 00:09:06,481 - Come on, ladies. Last push. - Do I need more fennel? 208 00:09:06,524 --> 00:09:08,439 Breathe, breathe. 209 00:09:08,526 --> 00:09:10,137 You can tell already by looking at those lamb chops, 210 00:09:10,180 --> 00:09:12,008 the aesthetic is gonna be top notch. 211 00:09:12,052 --> 00:09:13,314 The question is, is there flavor? 212 00:09:13,357 --> 00:09:15,142 Aarón: I'm concerned about Bri. 213 00:09:15,185 --> 00:09:17,231 That's a very dense piece of fish, 214 00:09:17,318 --> 00:09:18,667 and then you roast it in the oven? 215 00:09:18,710 --> 00:09:20,016 - It might be raw. - It might be under. 216 00:09:20,060 --> 00:09:21,887 You got it, Fred. 217 00:09:23,802 --> 00:09:26,283 Wow, that's pretty. 218 00:09:26,327 --> 00:09:29,286 We're coming down to 60 seconds remaining! 219 00:09:31,027 --> 00:09:33,203 Last minute, guys! 220 00:09:33,247 --> 00:09:34,770 - Where's Fred going? - Where's he going? 221 00:09:34,813 --> 00:09:36,815 GORDON: What's he doing? Fred! 222 00:09:36,902 --> 00:09:39,252 Look at Olivia dust those lamb chops. 223 00:09:39,253 --> 00:09:41,733 Amazing. And what is Fred doing? 224 00:09:41,777 --> 00:09:45,259 Come on, Fred! Fred, come on! 225 00:09:48,262 --> 00:09:50,177 Let's go, Fred! Make sure you're happy with it. 226 00:09:50,264 --> 00:09:53,614 ALL: Ten, nine, eight, 227 00:09:53,615 --> 00:09:56,399 seven, six, five, 228 00:09:56,400 --> 00:10:00,100 four, three, two, one. 229 00:10:02,928 --> 00:10:05,714 - Wow. - Holy [BLEEP]. 230 00:10:05,801 --> 00:10:10,893 - Plating queens, okay? - Please, all four of you, follow us. Thank you. 231 00:10:20,772 --> 00:10:25,429 Felix, please bring us your dish. 232 00:10:25,516 --> 00:10:28,650 FELIX: This is a pork belly and cabbage dumpling 233 00:10:28,737 --> 00:10:32,175 made with a chili oil that's my dad's recipe. 234 00:10:32,219 --> 00:10:34,482 Well, the aesthetics are beautiful. 235 00:10:34,525 --> 00:10:35,657 They have the perfect swirls on them. 236 00:10:35,744 --> 00:10:37,267 They look plump and fluffy. 237 00:10:40,749 --> 00:10:42,446 The dumplings themselves and rolling the dough out by hand 238 00:10:42,533 --> 00:10:44,231 is something that I would learn with my mom. 239 00:10:46,885 --> 00:10:49,627 Felix, delicious. 240 00:10:49,671 --> 00:10:53,239 Very hard getting that pork cooked within that dough. You've nailed it. 241 00:10:53,240 --> 00:10:56,460 The one issue I have is your dough. 242 00:10:56,547 --> 00:11:00,203 It's just a touch too thick because it lingers. 243 00:11:00,247 --> 00:11:03,293 Apart from that, it's a really good dish. 244 00:11:03,337 --> 00:11:04,947 JOE: The execution is impeccable. 245 00:11:04,990 --> 00:11:07,254 It's flavorful, it's clean, 246 00:11:07,341 --> 00:11:09,778 the dough is slightly under salted. 247 00:11:09,865 --> 00:11:12,259 But now I'm treating you like I would talk to a cook in my restaurant 248 00:11:12,346 --> 00:11:13,695 because that's the level we're at. 249 00:11:13,782 --> 00:11:15,262 - Thank you. - Thank you. 250 00:11:15,349 --> 00:11:17,786 Good job, Felix. 251 00:11:17,829 --> 00:11:20,267 Bri, can you please bring up your dish? 252 00:11:25,576 --> 00:11:29,276 BRI: You have in front of you a seabass with a fennel purée 253 00:11:29,363 --> 00:11:32,322 with a tomato medley on the side, 254 00:11:32,366 --> 00:11:36,457 pickled serrano peppers, and a fresh tomato water. 255 00:11:36,500 --> 00:11:38,546 The dish, it's bright, it's vibrant. 256 00:11:38,589 --> 00:11:40,938 It's like something on the cover of a magazine. 257 00:11:40,939 --> 00:11:42,289 Dying to get in there. 258 00:12:00,481 --> 00:12:05,355 Bri, the fish is cooked beautifully. Absolutely spot on. 259 00:12:05,399 --> 00:12:08,967 Nitpicking, when you make your fennel purée, it needs to be smooth. 260 00:12:09,054 --> 00:12:12,406 I don't like that slurry going into that tomato water, 261 00:12:12,493 --> 00:12:15,409 and it affects the actual contrast of the dish. 262 00:12:15,496 --> 00:12:18,499 Bri, I have to say, this dish is firing on all cylinders. 263 00:12:18,542 --> 00:12:20,413 The aesthetic I think is perfect. 264 00:12:20,414 --> 00:12:22,546 The tomato water gives it a great acidity, 265 00:12:22,633 --> 00:12:25,941 and you've got the consistency of it spot on. 266 00:12:25,984 --> 00:12:28,551 I think your seasoning here is really what's bringing this to the next level. 267 00:12:28,552 --> 00:12:30,728 That little chili serrano really wakes it up. 268 00:12:30,772 --> 00:12:33,340 - Thank you. - Thank you, Bri. 269 00:12:35,516 --> 00:12:38,040 - Really good job. I'm so proud of you. - Thank you. 270 00:12:38,083 --> 00:12:40,129 Fred, please. 271 00:12:45,090 --> 00:12:47,571 FRED: Tonight I made a dark chocolate and tofu mousse 272 00:12:47,658 --> 00:12:49,573 with a kumquat purée, 273 00:12:49,660 --> 00:12:53,360 black cacao ash, and kinako crumble. 274 00:12:56,014 --> 00:12:59,366 Um, let's just talk about the elephant in the room, shall we? 275 00:12:59,453 --> 00:13:00,889 I'm talking about the tofu. 276 00:13:00,932 --> 00:13:03,587 99.9% of pastry chefs anywhere 277 00:13:03,674 --> 00:13:06,023 in the country tonight would avoid tofu. 278 00:13:06,024 --> 00:13:08,810 I hope it tastes as good as it looks. 279 00:13:08,897 --> 00:13:12,466 So this is vegan and dairy-free? 280 00:13:12,553 --> 00:13:13,815 - FRED: And gluten free, yes. - And gluten free. 281 00:13:13,902 --> 00:13:15,512 JOE: That's very challenging, no? 282 00:13:22,563 --> 00:13:23,607 Fred, you're walking the high wire here 283 00:13:23,694 --> 00:13:26,043 because you have salt, 284 00:13:26,044 --> 00:13:28,395 acid, sweet, bitter. 285 00:13:28,482 --> 00:13:30,179 You have all the most difficult things 286 00:13:30,266 --> 00:13:32,834 to balance in a dessert. 287 00:13:32,921 --> 00:13:35,184 This dish is flying across the high wire. 288 00:13:35,271 --> 00:13:37,926 - Bravo. - Thank you. 289 00:13:38,013 --> 00:13:41,016 Yeah, I love your courage, and I thought it was gonna be dry, and it was not. 290 00:13:41,059 --> 00:13:43,931 - Fred, this is exceptional. - Thank you. 291 00:13:43,932 --> 00:13:46,935 You know, it's hard to believe you actually accomplished that within 45 minutes. 292 00:13:46,978 --> 00:13:50,591 - Thank you. - Thank you. 293 00:13:50,634 --> 00:13:53,289 I never thought in my wildest dreams that tofu could be that exceptional. 294 00:13:55,073 --> 00:13:56,640 Olivia, please step forward. 295 00:14:01,732 --> 00:14:04,518 OLIVIA: This is a pistachio crusted lamb 296 00:14:04,605 --> 00:14:06,433 with a white bean and feta purée, 297 00:14:06,520 --> 00:14:08,521 a fennel pomegranate slaw, 298 00:14:08,522 --> 00:14:10,653 and a port pomegranate reduction. 299 00:14:10,654 --> 00:14:12,787 Aesthetically, beautiful. 300 00:14:16,181 --> 00:14:17,835 Did you season the meat before your crusted it? 301 00:14:17,879 --> 00:14:21,317 I believe so? 302 00:14:23,406 --> 00:14:25,974 In an ideal world, I would have? 303 00:14:26,017 --> 00:14:28,106 - Better answer. - Yeah. 304 00:14:28,193 --> 00:14:32,459 It's so ambitious that I think that perhaps 305 00:14:32,546 --> 00:14:34,678 some of the technique of seasoning 306 00:14:34,765 --> 00:14:36,680 are bringing it down a little bit for me. 307 00:14:36,767 --> 00:14:38,465 The purée is delicious, 308 00:14:38,552 --> 00:14:40,467 but should I be focusing on the purée 309 00:14:40,554 --> 00:14:42,119 as opposed the lamb chops? 310 00:14:42,120 --> 00:14:43,469 GORDON: Here's the thing about this. 311 00:14:43,470 --> 00:14:44,862 When you've encrusted 312 00:14:44,906 --> 00:14:46,429 those lamb chops throughout, 313 00:14:46,473 --> 00:14:47,474 what you don't do is then sit them 314 00:14:47,561 --> 00:14:50,693 in a puddle purée, 315 00:14:50,694 --> 00:14:53,523 because I go crispy on top, soggy underneath. 316 00:14:53,567 --> 00:14:56,133 But I love the dish. I think the dish is beautiful. 317 00:14:56,134 --> 00:14:57,701 - Good job. - Thank you all. 318 00:14:57,788 --> 00:15:00,704 - Good job, Liv. - Right, give us a moment. 319 00:15:00,791 --> 00:15:02,358 This is a tough decision. 320 00:15:03,794 --> 00:15:05,796 So, four exceptional dishes. 321 00:15:05,840 --> 00:15:07,537 JOE: Two for me were perfect. 322 00:15:07,581 --> 00:15:10,147 - GORDON: It's a tough one. - AARÓN: Yeah. 323 00:15:10,148 --> 00:15:12,194 - You guys in agreement? Yeah? - We got it? Yeah. 324 00:15:12,237 --> 00:15:13,587 JOE: Let's do it. 325 00:15:18,679 --> 00:15:22,159 Right, this first apron goes to a dish 326 00:15:22,160 --> 00:15:25,512 that showed an amazing amount of confidence. 327 00:15:25,599 --> 00:15:28,602 And it was exceptionally good looking dish, 328 00:15:28,689 --> 00:15:31,168 but it actually tasted better than it looked. 329 00:15:31,169 --> 00:15:33,736 And I think this person is definitely back to win. 330 00:15:33,737 --> 00:15:35,522 The apron goes to... 331 00:15:37,741 --> 00:15:41,745 - Fred. - Thank you. 332 00:15:41,832 --> 00:15:42,920 Thank you so much, Chef. 333 00:15:42,964 --> 00:15:44,444 - Great job. - Thank you. 334 00:15:44,487 --> 00:15:46,228 Absolutely amazing. 335 00:15:48,709 --> 00:15:53,670 So we have three great dishes from three great cooks 336 00:15:53,714 --> 00:15:56,891 across a decade of "MasterChef." 337 00:15:56,934 --> 00:16:01,896 This is a difficult one, but this last apron goes to... 338 00:16:14,561 --> 00:16:16,432 This last apron goes to... 339 00:16:22,656 --> 00:16:25,485 [MURMURING, GASPING] 340 00:16:27,922 --> 00:16:30,707 - Yeah! - [CHEERING] 341 00:16:33,057 --> 00:16:36,800 I just got a MasterChef apron for the second time with Fred! 342 00:16:36,887 --> 00:16:39,890 We're so excited. 343 00:16:39,977 --> 00:16:41,238 OLIVIA: Even though I didn't get an apron, 344 00:16:41,239 --> 00:16:44,025 I feel so glad to have had the opportunity 345 00:16:44,112 --> 00:16:45,809 to be back in the MasterChef kitchen at all. 346 00:16:45,896 --> 00:16:48,986 FELIX: Maybe it was a risky dish to do, 347 00:16:49,030 --> 00:16:51,248 but it was amazing to just be able to come back 348 00:16:51,249 --> 00:16:55,036 and make something that was taught to me by my mom. 349 00:16:55,123 --> 00:16:57,038 And I wouldn't take anything back. 350 00:16:57,125 --> 00:16:58,692 [CHEERING] 351 00:17:00,476 --> 00:17:03,044 We are 16 aprons down. 352 00:17:03,131 --> 00:17:05,611 Just four remaining aprons. 353 00:17:05,612 --> 00:17:07,962 Ready for the next battle? 354 00:17:08,005 --> 00:17:09,266 So are we. 355 00:17:09,267 --> 00:17:12,052 Samantha, season nine. 356 00:17:12,053 --> 00:17:14,969 Jaimee, season five. 357 00:17:15,012 --> 00:17:18,275 - Alejandro, season 11. - Yeah! 358 00:17:18,276 --> 00:17:20,844 Finally, Keturah, season 10. 359 00:17:22,367 --> 00:17:24,413 Please make your way down. 360 00:17:26,284 --> 00:17:27,982 Welcome back, all four of you. 361 00:17:28,025 --> 00:17:30,158 - Alejandro. - Chef. 362 00:17:30,245 --> 00:17:32,073 - GORDON: So happy you're back. - I'm Alejandro. 363 00:17:32,160 --> 00:17:34,989 You may remember me from season 11. 364 00:17:35,032 --> 00:17:36,643 Yeah! Come on! 365 00:17:36,730 --> 00:17:38,732 I almost made it to the finale. 366 00:17:38,819 --> 00:17:40,297 GORDON: The third and final individual 367 00:17:40,298 --> 00:17:41,865 heading into the grand finale, 368 00:17:41,909 --> 00:17:44,301 Suu. 369 00:17:44,302 --> 00:17:45,782 Last time I was in the MasterChef kitchen, 370 00:17:45,826 --> 00:17:48,175 I had a very hard time editing myself 371 00:17:48,176 --> 00:17:50,657 because growing up in Cuba, we did not have much food. 372 00:17:50,744 --> 00:17:52,963 So I hard time putting things behind. 373 00:17:53,050 --> 00:17:54,878 Like, I just wanna, like, cook everything at once. 374 00:17:54,922 --> 00:17:56,837 So just think about what you got going on here 375 00:17:56,880 --> 00:17:58,099 - and start to edit that. - Yes, sir. 376 00:17:58,186 --> 00:17:59,883 Make sure it all goes together. Don't overcomplicate it. 377 00:17:59,970 --> 00:18:01,929 And so many opportunities have come my way 378 00:18:01,972 --> 00:18:03,104 since I've been in the MasterChef kitchen. 379 00:18:03,191 --> 00:18:04,888 I've been able to become a private chef, 380 00:18:04,975 --> 00:18:07,107 but I feel that I have unfinished business. 381 00:18:07,108 --> 00:18:09,066 I need to get that trophy in my hands 382 00:18:09,110 --> 00:18:11,547 and go to sleep next to it and know that I am the champion. 383 00:18:11,591 --> 00:18:16,899 Right, your 45 minutes start now. 384 00:18:16,900 --> 00:18:19,686 Let's go. Come on, guys. 385 00:18:21,992 --> 00:18:24,994 What a lineup, by the way. Four amazing cooks. 386 00:18:24,995 --> 00:18:27,128 They all need to exceed our expectations. 387 00:18:27,171 --> 00:18:28,345 We wanna see their growth since we last saw them here 388 00:18:28,346 --> 00:18:29,347 in the MasterChef kitchen. 389 00:18:29,434 --> 00:18:30,913 Jaimee from season five 390 00:18:30,914 --> 00:18:32,350 faced with some serious bumps personally, 391 00:18:32,437 --> 00:18:35,484 but we fell in love with Jaimee. 392 00:18:35,571 --> 00:18:37,704 I think I might pee my pants. 393 00:18:37,791 --> 00:18:40,794 Seven years ago, 394 00:18:40,881 --> 00:18:42,926 I had a lot of muscle spasms all of the time. 395 00:18:43,013 --> 00:18:44,362 Okay? Come on, you can do this. 396 00:18:44,449 --> 00:18:45,886 - Come on, baby. You got it. - Let's go. 397 00:18:45,929 --> 00:18:48,845 - Don't give up. - I'm so sad. 398 00:18:48,889 --> 00:18:51,456 - Come on. - After "MasterChef," 399 00:18:51,543 --> 00:18:54,938 I got diagnosed with a neurological disorder called dystonia, 400 00:18:55,025 --> 00:18:57,680 which affects essentially my whole body. 401 00:18:57,724 --> 00:19:00,029 But it hasn't stopped me from cooking. 402 00:19:00,030 --> 00:19:02,946 I'm also running my own cake business now, 403 00:19:03,033 --> 00:19:06,383 and I am back to show the world who I am now. 404 00:19:06,384 --> 00:19:08,385 - How are we feeling, young lady? - Good. 405 00:19:08,386 --> 00:19:10,084 Tell me about the dish. 406 00:19:10,127 --> 00:19:12,739 JAIMEE: So I'm doing pan-seared rainbow trout, 407 00:19:12,782 --> 00:19:16,481 salt and vinegar chips, and then a tomato honey gastrique. 408 00:19:16,568 --> 00:19:18,788 - Man, you're back with a vengeance, aren't you? - Oh, yeah. 409 00:19:18,832 --> 00:19:21,269 You seem to be taking this pressure just literally like water off a duck's back. 410 00:19:21,312 --> 00:19:23,966 [BLEEPING] 411 00:19:23,967 --> 00:19:26,186 - That's not my choice is it? - Yes, it is. 412 00:19:26,187 --> 00:19:28,711 That's down to the dish, girl. Yeah? Good luck. 413 00:19:34,282 --> 00:19:35,978 [BLEEP] hell. 414 00:19:35,979 --> 00:19:39,200 Showmanship doesn't win shows. I'm not fazed. 415 00:19:39,287 --> 00:19:40,984 - Come on, baby! - Come on, Keturah! 416 00:19:41,028 --> 00:19:43,204 - You got this. - Right, Keturah. Welcome back. 417 00:19:43,291 --> 00:19:44,814 - Hi, Chef. - How you feeling? 418 00:19:44,858 --> 00:19:45,989 My anxiety's trying to come back, 419 00:19:46,076 --> 00:19:48,339 but I'm not going to let her win today! 420 00:19:48,383 --> 00:19:51,428 My name's Keturah. You'll remember me from the tenth season. 421 00:19:51,429 --> 00:19:55,869 - Hey, do not crumble under pressure, yeah? - Okay. Thank you, Chef. 422 00:19:55,912 --> 00:19:58,218 I definitely struggled with my anxiety. 423 00:19:58,219 --> 00:19:59,785 - Keturah's in meltdown. - [BLEEP] 424 00:19:59,786 --> 00:20:02,789 I didn't really believe in myself. 425 00:20:02,832 --> 00:20:06,879 But this time around, my anxiety is not going to get the better of me. 426 00:20:06,880 --> 00:20:09,882 I'm here to win. No one deserves it more than me this time. 427 00:20:09,883 --> 00:20:13,102 So I'm making a fusion of West African and East Asian. 428 00:20:13,103 --> 00:20:15,366 Wow, and the dishes are... in terms of ingredients? 429 00:20:15,410 --> 00:20:19,806 It's a seafood pasta, noodles from Korea, 430 00:20:19,849 --> 00:20:21,416 and then we also have some uni loaves. 431 00:20:21,459 --> 00:20:23,026 We have a caviar to top it off with. 432 00:20:23,113 --> 00:20:25,420 And the fusion together is really, really lovely. 433 00:20:25,463 --> 00:20:26,943 - Good luck. - Thank you so much. 434 00:20:26,987 --> 00:20:29,076 Oh, these nails. 435 00:20:29,119 --> 00:20:33,341 So, 22 minutes remaining. Halfway. Come on, guys. 436 00:20:33,384 --> 00:20:35,038 Alejandro, what's up, baby? How you feeling? 437 00:20:35,125 --> 00:20:37,388 - What's up, Joe? - So what are you making? 438 00:20:37,432 --> 00:20:41,218 I'm making coffee rubbed elk tenderloin with a bourbon demi. 439 00:20:41,262 --> 00:20:43,045 Now, elk's tricky right? Because it's pretty lean. 440 00:20:43,046 --> 00:20:45,266 My trick for this meat is I'm starting early. 441 00:20:45,309 --> 00:20:47,834 - I'm letting it rest. - Are you gonna slice it or serve it whole? 442 00:20:47,877 --> 00:20:50,140 - I'm gonna slice it. - Make sure you season on the inside. 443 00:20:50,227 --> 00:20:52,142 - Yes, Chef. - What kind of Alejandro are we gonna see today? 444 00:20:52,229 --> 00:20:54,797 A lot more thoughtful and a lot more refined. 445 00:20:54,841 --> 00:20:57,539 All right, my man. Good luck. 446 00:20:57,582 --> 00:21:00,760 - You got this, Sam. - Come on, Sam. Just like at home. 447 00:21:00,803 --> 00:21:02,370 - Welcome back, girl. - Thank you. 448 00:21:02,413 --> 00:21:04,067 - How have you been? Love that. - Good. 449 00:21:04,154 --> 00:21:05,939 Tell me about the dish. What are you doing? 450 00:21:05,982 --> 00:21:07,504 SAM: I am making egg yolk ravioli. 451 00:21:07,505 --> 00:21:09,506 Right, so that egg yolk needs to be runny. 452 00:21:09,507 --> 00:21:11,291 - Needs to be runny. Pasta cooked. - Pasta super thin. 453 00:21:11,292 --> 00:21:12,859 - Yep. - Last time round, 454 00:21:12,946 --> 00:21:15,165 you weren't handling pressure well. 455 00:21:15,252 --> 00:21:17,341 I wasn't, no. But I was also only 20 years old. 456 00:21:17,385 --> 00:21:20,954 I'm Samantha. I was on season nine of "MasterChef." 457 00:21:21,041 --> 00:21:23,260 I was young, I was new to the industry. 458 00:21:23,304 --> 00:21:26,307 Oh, no. The gelatin didn't go in. 459 00:21:26,394 --> 00:21:28,091 But I made it to the top four. 460 00:21:28,135 --> 00:21:30,790 Samantha, promise me you're gonna continue. 461 00:21:30,833 --> 00:21:33,966 Of course. First thing I'm gonna do is enroll in culinary school. 462 00:21:33,967 --> 00:21:37,187 I studied at the International Culinary Center, 463 00:21:37,274 --> 00:21:40,016 and I graduated with my degree in professional pastry arts, 464 00:21:40,060 --> 00:21:42,409 with all of the honors, of course. 465 00:21:42,410 --> 00:21:43,889 - Welcome back. Good luck. Good to see you. - Thank you, Chef. 466 00:21:43,890 --> 00:21:45,542 - Good to see you. - Come on, Sam! 467 00:21:45,543 --> 00:21:50,505 Go, Keturah! Go! Go, girl! 468 00:21:50,548 --> 00:21:54,334 She's massacring those noodles with those tongs. 469 00:21:54,335 --> 00:21:56,511 - Keturah. - Yes, Chef? 470 00:21:56,554 --> 00:21:59,035 JOE: Easy on those noodles with those tongs. 471 00:21:59,079 --> 00:22:01,995 - Delicate. - It's my way of focusing. 472 00:22:02,082 --> 00:22:04,126 Those noodles have been cooking for a very long time. 473 00:22:04,127 --> 00:22:07,564 Oh, [BLEEP]. 474 00:22:07,565 --> 00:22:09,263 Come on, come on, come on. 475 00:22:09,306 --> 00:22:10,786 All right, hurry up, hurry up, hurry up. 476 00:22:21,362 --> 00:22:23,886 Those noodles have been cooking for a very long time, 477 00:22:23,930 --> 00:22:26,236 and they've been sitting in water. 478 00:22:26,323 --> 00:22:28,630 - So that has the potential of being very soggy and gummy. - Soggy. 479 00:22:32,025 --> 00:22:33,373 Five minutes remaining. Come on. 480 00:22:33,374 --> 00:22:37,160 Two aprons up for grabs. Keep it going, guys, yes? 481 00:22:37,204 --> 00:22:41,250 AARÓN: Coming down to it. Think about all the elements. 482 00:22:41,251 --> 00:22:42,949 Oh, look, Samantha's putting the eggs in the ravioli. 483 00:22:43,036 --> 00:22:44,602 It's a very delicate point. 484 00:22:44,689 --> 00:22:46,603 Come on, Jaimee. Good job. 485 00:22:46,604 --> 00:22:49,955 Let's go, baby! Bring that energy, Alejandro! 486 00:22:49,956 --> 00:22:52,741 60 seconds to go! One minute! 487 00:22:52,828 --> 00:22:54,830 Let's go! Let's go! 488 00:22:56,832 --> 00:22:58,486 That a girl. Good? 489 00:22:58,529 --> 00:23:01,968 Get the sauce in there! Let's go, Sam! 490 00:23:02,011 --> 00:23:06,494 ALL: Five, four, three, two, one. 491 00:23:06,537 --> 00:23:10,280 And stop! Well done. 492 00:23:10,324 --> 00:23:13,500 Right, all of you, please pick up those dishes 493 00:23:13,501 --> 00:23:14,545 and follow us through to the MasterChef restaurant. 494 00:23:14,589 --> 00:23:15,895 Thank you. 495 00:23:25,165 --> 00:23:28,298 Okay, let's begin with Samantha. Please bring us your dish. 496 00:23:28,342 --> 00:23:32,649 Today I made for you a raviolo al huevo, 497 00:23:32,650 --> 00:23:34,391 so it is the egg yolk ravioli 498 00:23:34,435 --> 00:23:36,654 with a brown butter sage sauce. 499 00:23:36,741 --> 00:23:38,918 A known classic here in the MasterChef kitchen. 500 00:23:38,961 --> 00:23:40,310 All right, let's give it a try. 501 00:23:40,354 --> 00:23:42,443 So obviously the jeopardy in this dish 502 00:23:42,530 --> 00:23:45,402 is always to make sure that the yolk is still runny. 503 00:23:45,446 --> 00:23:49,145 We'll give the traditional cut, and there we have it. 504 00:23:49,189 --> 00:23:51,147 - Perfection. - Oh, it's beautiful. 505 00:23:59,677 --> 00:24:02,115 What can I say? Perfect dish. 506 00:24:02,202 --> 00:24:04,465 A dish that I would happily serve in my restaurant 507 00:24:04,552 --> 00:24:07,468 - anywhere in the world. Brava. - Thank you. 508 00:24:07,511 --> 00:24:10,775 The egg is runny, the sage is perfectly infused in the beurre noisette. 509 00:24:10,862 --> 00:24:13,256 It speaks to everything that is beautiful about Italian cuisine. 510 00:24:13,343 --> 00:24:15,258 - Thank you, Chef. - I know you can go down 511 00:24:15,345 --> 00:24:18,000 one more notch on that pasta and go a bit thinner, 512 00:24:18,044 --> 00:24:19,393 but it's a very solid dish. 513 00:24:19,436 --> 00:24:20,176 - Thank you, Chef. - Great job. 514 00:24:22,962 --> 00:24:24,137 Jaimee. 515 00:24:28,141 --> 00:24:31,361 I did a pan-seared rainbow trout 516 00:24:31,448 --> 00:24:35,148 with a brown butter lemon garlic sauce, salt and vinegar chips, 517 00:24:35,191 --> 00:24:38,367 and a cherry tomato and caper relish. 518 00:24:38,368 --> 00:24:41,154 I like the presentation. The color combinations are great. 519 00:24:41,241 --> 00:24:42,851 I know there's gonna be freshness and acidity here. 520 00:24:42,938 --> 00:24:44,504 But it's very simple, 521 00:24:44,505 --> 00:24:46,289 so everything has to be perfectly done. 522 00:24:56,734 --> 00:24:58,300 Jaimee, I like it. 523 00:24:58,301 --> 00:25:00,302 Rainbow trout cooked nicely. 524 00:25:00,303 --> 00:25:02,131 Trout nice and crispy. 525 00:25:02,175 --> 00:25:04,177 Absolutely perfect. Good job. 526 00:25:04,220 --> 00:25:07,180 JOE: So the dish is super clean. 527 00:25:07,223 --> 00:25:09,225 You taste all the individual ingredients. 528 00:25:09,269 --> 00:25:12,228 My question is is it a little too everyday 529 00:25:12,272 --> 00:25:14,970 - for this circumstance? - Thank you. 530 00:25:15,014 --> 00:25:16,189 Thank you. 531 00:25:18,017 --> 00:25:19,105 Next up, Alejandro, please. 532 00:25:21,498 --> 00:25:24,110 I have a coffee-rub elk tenderloin 533 00:25:24,197 --> 00:25:25,894 with a bourbon demi-glacé, 534 00:25:25,981 --> 00:25:27,243 a sweet potato purée, 535 00:25:27,287 --> 00:25:29,506 wilted spinach, and white asparagus. 536 00:25:29,550 --> 00:25:33,815 Alejandro, it looks boisterous. It's got that attitude. 537 00:25:33,858 --> 00:25:36,774 It's like you're back with such more confidence this time round. 538 00:25:48,221 --> 00:25:51,746 Alejandro, here's the thing about this. 539 00:25:51,789 --> 00:25:54,792 The elk's delicious, but you exposed that protein, 540 00:25:54,879 --> 00:25:56,142 you need to season it between. 541 00:25:56,229 --> 00:25:58,795 So for me, it's way under seasoned. 542 00:25:58,796 --> 00:26:00,102 AARÓN: I really enjoy this. 543 00:26:00,146 --> 00:26:02,757 The asparagus, it needs some love, 544 00:26:02,800 --> 00:26:06,065 but that elk and the components are all well and balanced. 545 00:26:06,108 --> 00:26:09,677 - Thank you, Chef. - I have to say, I love every component of this dish. 546 00:26:09,764 --> 00:26:11,766 I love the white asparagus. I love the simplicity of it. 547 00:26:11,809 --> 00:26:14,159 I don't agree with them at all. I think it's perfect the way it is. 548 00:26:14,160 --> 00:26:15,378 - Good job. - Thank you. 549 00:26:15,465 --> 00:26:18,815 AARÓN: Thank you, Alejandro. 550 00:26:18,816 --> 00:26:21,080 Keturah, please bring your dish down. Thank you. 551 00:26:23,821 --> 00:26:28,260 KETURAH: This is a seafood pasta with some uni layers, caviar, 552 00:26:28,261 --> 00:26:30,306 and then I tailed it with a tomato salad 553 00:26:30,350 --> 00:26:32,700 pickled with blackberries. 554 00:26:32,743 --> 00:26:35,572 - Visually, for me I'm confused. - Okay. 555 00:26:35,616 --> 00:26:38,271 GORDON: Because there is so much going on here. 556 00:26:38,358 --> 00:26:42,839 I'm also worried about the Hoover Dam style plating 557 00:26:42,840 --> 00:26:46,801 where there's this huge, you know, vat of sauce. 558 00:26:46,844 --> 00:26:48,542 I don't know if I need a chair or a sick bag. 559 00:26:48,629 --> 00:26:49,891 I don't know. 560 00:27:03,513 --> 00:27:05,646 There is so much going on here. 561 00:27:05,733 --> 00:27:07,561 I don't know if I need a chair or a sick bag. 562 00:27:10,738 --> 00:27:11,521 JOE: Should we try it? 563 00:27:17,397 --> 00:27:18,224 Oh. 564 00:27:33,674 --> 00:27:36,851 Look, it's a very ambitious thing you're trying to do here. 565 00:27:36,894 --> 00:27:40,897 The problem is that it's not really unified in any kind of way. 566 00:27:40,898 --> 00:27:42,464 I do like the spice. 567 00:27:42,465 --> 00:27:43,988 I think it's something that's pleasant, 568 00:27:44,032 --> 00:27:46,903 but the noodles are overcooked. 569 00:27:46,904 --> 00:27:50,473 And then just this idea of blackberries working with caviar 570 00:27:50,560 --> 00:27:52,258 is just a far stretch. 571 00:27:53,998 --> 00:27:55,478 The dish is just too confusing. 572 00:27:55,565 --> 00:27:57,437 I'm as confused as my palate. 573 00:27:57,480 --> 00:27:59,178 I feel let down with this dish. 574 00:28:01,354 --> 00:28:02,790 Thank you very much for your feedback, Chef. 575 00:28:02,833 --> 00:28:03,617 Thank you, Keturah. 576 00:28:05,923 --> 00:28:09,579 - Well, one's out. So we got three. - Well... 577 00:28:09,666 --> 00:28:14,280 Look, I think that elk dish shows that he's got some chops to stand on. 578 00:28:14,323 --> 00:28:16,978 - GORDON: The trout was cooked beautifully. - That trout was great. 579 00:28:17,021 --> 00:28:20,068 I mean, think about Sam and the flawlessness in that dish. 580 00:28:20,155 --> 00:28:22,288 Yeah. You good? Happy? 581 00:28:24,159 --> 00:28:25,942 Okay, so this first apron 582 00:28:25,943 --> 00:28:28,729 was clear cut based on the cooking, the precision, 583 00:28:28,816 --> 00:28:30,730 and the honoring of ingredients. 584 00:28:30,731 --> 00:28:32,602 The apron goes to Miss Samantha. 585 00:28:32,646 --> 00:28:34,604 Here you go. Well done, young lady. 586 00:28:34,648 --> 00:28:37,520 - Thank you. Thank you, thank you. - Fantastic work. 587 00:28:37,607 --> 00:28:40,393 - Congratulations, young lady. - Congratulations. 588 00:28:40,480 --> 00:28:43,439 From here it becomes a two-horse race. 589 00:28:45,311 --> 00:28:46,964 And quite honestly I'm torn 590 00:28:47,051 --> 00:28:49,837 because I would like to hand you both aprons. 591 00:28:49,880 --> 00:28:54,102 But we have only one apron to give, and, uh... 592 00:28:57,627 --> 00:29:00,978 We decided that because of the complexity of the dish 593 00:29:01,065 --> 00:29:02,719 and the technique behind it, 594 00:29:02,763 --> 00:29:04,895 Alejandro is gonna be receiving the apron. 595 00:29:04,939 --> 00:29:06,984 Thank you, Chef. 596 00:29:09,726 --> 00:29:11,641 Very difficult decision. 597 00:29:15,428 --> 00:29:17,994 Jaimee, a tremendous, gallant effort, young lady. 598 00:29:17,995 --> 00:29:19,562 Continue climbing that ladder. 599 00:29:19,649 --> 00:29:21,085 Promise? 600 00:29:23,566 --> 00:29:29,268 - [CHEERING] - Yeah! 601 00:29:29,311 --> 00:29:31,792 Whoo! I'm in heaven right now. 602 00:29:31,835 --> 00:29:33,489 I still have a lot to prove, especially to Chef Gordon, 603 00:29:33,533 --> 00:29:35,056 that I can do right and I can listen. 604 00:29:35,099 --> 00:29:38,712 I'm crying like a baby! 605 00:29:38,755 --> 00:29:41,454 - I just got apron back. - Yay! 606 00:29:41,541 --> 00:29:43,804 You did good. You gotta be so proud of her. 607 00:29:43,891 --> 00:29:47,634 - She killed it. They loved her dish. - Thanks. 608 00:29:47,677 --> 00:29:49,897 I got to hear Gordon say that I cooked my trout perfectly, 609 00:29:49,940 --> 00:29:53,553 so despite not getting an apron, it still paid off. 610 00:29:53,596 --> 00:29:55,903 You won't see the last of me. 611 00:29:55,946 --> 00:29:58,819 - Very sad for Jaimee. Like, my heart really... - Yeah. 612 00:29:58,906 --> 00:30:00,560 I don't... I hope we made the right decision. 613 00:30:07,480 --> 00:30:11,310 It's all down to this. Our last two aprons up for grabs. 614 00:30:12,398 --> 00:30:15,051 Right, all four of you, 615 00:30:15,052 --> 00:30:18,534 45 minutes start now. 616 00:30:25,585 --> 00:30:28,414 - I hope y'all like it spicy. - You got this, Mom. 617 00:30:28,457 --> 00:30:30,981 - Let's go, Gabe! Yeah! - Come on! 618 00:30:31,025 --> 00:30:33,636 Thank you, thank you! 619 00:30:33,723 --> 00:30:37,510 Ten minutes gone. Just over 35 minutes to go. 620 00:30:37,597 --> 00:30:39,816 - Shelly, welcome back, girl. We good? - Yes, Chef. 621 00:30:39,860 --> 00:30:41,775 - Feeling pretty good. - Congratulations on all the success. 622 00:30:41,818 --> 00:30:44,038 Thank you. Hey, y'all, I'm Shelly. 623 00:30:44,081 --> 00:30:46,823 I'm back from season six. 624 00:30:46,867 --> 00:30:49,913 Before I came to "MasterChef," I was a kitchen assistant, 625 00:30:49,957 --> 00:30:53,089 but I knew that I wanted to have something that was my own. 626 00:30:53,090 --> 00:30:56,442 So after "MasterChef," I went to culinary school 627 00:30:56,485 --> 00:30:58,357 and I started my own business with my daughter. 628 00:30:58,400 --> 00:31:00,010 I'm coming back with a vengeance. 629 00:31:00,054 --> 00:31:01,795 My plating is up to par. 630 00:31:01,838 --> 00:31:04,014 I know more ingredients. 631 00:31:04,058 --> 00:31:05,668 I've matured so much more in the kitchen. 632 00:31:05,755 --> 00:31:07,539 They're not gonna know what hit them. 633 00:31:07,540 --> 00:31:09,541 I'm so proud of what you've become, 634 00:31:09,542 --> 00:31:11,544 and that taco business, tell me about it. 635 00:31:11,631 --> 00:31:14,111 We sell Jamaican tacos, so this is actually one of our signature items. 636 00:31:14,155 --> 00:31:17,985 - It's a jerked chicken dinner taco. - 32 minutes to go. Good luck. 637 00:31:18,072 --> 00:31:20,030 - Thank you so much, sir. I appreciate you. - Welcome back. 638 00:31:20,074 --> 00:31:24,687 - Doing good, Mom. - Señor Malcolm, how are we? 639 00:31:24,731 --> 00:31:27,037 - Aarón, que pasa, mi amigo? - You have the makings of a bread pudding. 640 00:31:27,081 --> 00:31:29,125 - Do I dare say that? - Yes, sir. 641 00:31:29,126 --> 00:31:31,694 I'm going to make an apple and dried cranberry bread pudding 642 00:31:31,738 --> 00:31:35,002 with a spiced whipped cream and a whiskey caramel sauce. 643 00:31:35,045 --> 00:31:37,047 Definitely my inspiration is my daughter. 644 00:31:37,091 --> 00:31:38,832 She picked this dish. This is her favorite thing to eat. 645 00:31:38,875 --> 00:31:41,965 - Well, that's beautiful. - So I lost on a dessert. 646 00:31:42,009 --> 00:31:43,706 - So you're trying to right a wrong? - Right the wrongs, baby. 647 00:31:43,793 --> 00:31:46,012 - That's what I'm here for. - I hear you. 648 00:31:46,013 --> 00:31:47,710 You may remember me from season four. Malcolm. I'm back. 649 00:31:47,797 --> 00:31:49,886 Me losing that cupcake challenge 650 00:31:49,930 --> 00:31:51,932 was almost in a sense like losing in life. 651 00:31:52,019 --> 00:31:53,716 I was really sad, 652 00:31:53,803 --> 00:31:56,589 so I'm definitely winning "MasterChef" this year. 653 00:31:56,632 --> 00:31:59,026 You got a lot going on, my brother. 654 00:31:59,113 --> 00:32:01,550 - Best of luck to you, okay? - Thank you, brother. I appreciate it. 655 00:32:01,594 --> 00:32:03,726 - Mm. Joe. - Hello, Sheetal. 656 00:32:03,813 --> 00:32:06,120 - 12 years. I think we look good. - Yes. 657 00:32:06,163 --> 00:32:10,516 Not bad for my age. My name is Sheetal Bhagat from season one. 658 00:32:10,603 --> 00:32:12,692 I ended up auditioning for "MasterChef" 659 00:32:12,735 --> 00:32:15,738 based on just my passion for food and spice 660 00:32:15,825 --> 00:32:17,914 and went all the way to the semifinals. 661 00:32:17,958 --> 00:32:21,177 And I earned the title of Spice Queen, 662 00:32:21,178 --> 00:32:23,311 and I launched my own tequila brand 663 00:32:23,398 --> 00:32:24,965 which is infused with spice. 664 00:32:25,052 --> 00:32:27,141 This time I'm definitely back to win. 665 00:32:27,184 --> 00:32:28,534 So what are you gonna make for us? 666 00:32:28,621 --> 00:32:30,753 SHEETAL: I'm doing a halibut fish tostada. 667 00:32:30,797 --> 00:32:33,190 I think one of the things I've learned is less is more. 668 00:32:33,277 --> 00:32:36,192 This is four ingredients, and obviously my tequila, but... 669 00:32:36,193 --> 00:32:37,325 - That's courageous. - Yeah. 670 00:32:37,412 --> 00:32:39,545 - Good luck. - Thank you. 671 00:32:39,632 --> 00:32:41,764 Come on, Gabe! 672 00:32:41,808 --> 00:32:43,548 - Welcome back, bud. - Hey, glad to be back, Chef. 673 00:32:43,549 --> 00:32:45,854 So good to see. How you doing? 674 00:32:45,855 --> 00:32:48,641 Oh, I've been fantastic, Chef. It's been a hell of a couple years. 675 00:32:48,728 --> 00:32:49,771 You may remember me from season eight. 676 00:32:49,772 --> 00:32:51,992 My name is Gabriel Lewis. 677 00:32:52,079 --> 00:32:54,647 Before "MasterChef," I was fresh out of high school. 678 00:32:54,734 --> 00:32:56,562 You know, I was a 19-year-old kid. 679 00:32:56,605 --> 00:32:58,564 Ironically, one of the highlights of my season 680 00:32:58,651 --> 00:33:00,216 was my elimination. 681 00:33:00,217 --> 00:33:02,611 Young man, it's very rare we see such raw talent. 682 00:33:02,655 --> 00:33:04,483 You've got the potential to be huge in this industry. 683 00:33:04,526 --> 00:33:08,530 So I am personally gonna send you 684 00:33:08,574 --> 00:33:10,227 to culinary school. 685 00:33:10,314 --> 00:33:13,709 - That's amazing. - Gabriel! 686 00:33:15,755 --> 00:33:18,234 And it legitimately changed my life. 687 00:33:18,235 --> 00:33:21,237 I've grown from a cook to a professional chef. 688 00:33:21,238 --> 00:33:23,763 I won Best Chef 2019 in Oklahoma City. 689 00:33:23,806 --> 00:33:26,635 I'm back, I'm here, and I'm in it to win it. 690 00:33:26,679 --> 00:33:29,246 This dish, Chef, is my port wine glazed bone in pork chop 691 00:33:29,333 --> 00:33:31,247 with my southern braised collard greens and bacon 692 00:33:31,248 --> 00:33:32,685 served with my chipotle corn purée 693 00:33:32,728 --> 00:33:34,034 and some caramelized pearl onions. 694 00:33:34,121 --> 00:33:35,252 I love that. Welcome back. 695 00:33:35,339 --> 00:33:37,036 Thank you. I appreciate you. 696 00:33:37,037 --> 00:33:40,997 We're coming down to the last ten minutes remaining 697 00:33:41,041 --> 00:33:42,346 for the final battle. 698 00:33:42,390 --> 00:33:44,260 Two aprons up for grabs. 699 00:33:44,261 --> 00:33:45,611 It's anyone's game. 700 00:33:48,352 --> 00:33:50,267 - Mad good. - Perfect. 701 00:33:50,354 --> 00:33:53,227 I'm drawing my attention towards Shelly. 702 00:33:53,270 --> 00:33:57,056 The seasoning on that jerked chicken taco smells amazing. 703 00:33:57,057 --> 00:33:59,015 She's gonna put coconut rice in there as well. 704 00:33:59,059 --> 00:34:00,800 Starch on starch, can that be risky? 705 00:34:00,843 --> 00:34:04,280 - Mm. - Oh, yeah, that's coming out. 706 00:34:04,281 --> 00:34:06,806 JOE: I have to say, Malcolm has a slight edge. 707 00:34:06,849 --> 00:34:08,721 When you're playing for your family, 708 00:34:08,808 --> 00:34:11,723 it's such an emotional power surge within you 709 00:34:11,724 --> 00:34:13,639 that you don't want to let anybody down. 710 00:34:13,682 --> 00:34:16,555 - JOE: Right. - A little longer. We'll let it rest. 711 00:34:16,598 --> 00:34:18,034 I'm looking at Gabriel's pork chops, 712 00:34:18,078 --> 00:34:20,296 the caramelization, the color on them. 713 00:34:20,297 --> 00:34:21,647 That's gonna be tough to beat. 714 00:34:21,734 --> 00:34:23,082 GORDON: I'm so proud of him. I really am. 715 00:34:23,083 --> 00:34:24,084 I just hope he can pull it out of the bag, 716 00:34:24,171 --> 00:34:27,086 because the competition is rife. 717 00:34:27,087 --> 00:34:29,306 JOE: Sheetal's halibut looks a little bit white. 718 00:34:29,393 --> 00:34:32,266 Wouldn't you have put a little color on it in the cooking technique? 719 00:34:32,309 --> 00:34:33,441 Wouldn't you want a little bit of caramelization? 720 00:34:33,528 --> 00:34:35,835 Yes. 721 00:34:35,878 --> 00:34:39,839 We're coming down to the last 60 seconds remaining. 722 00:34:39,882 --> 00:34:42,842 - Come on, guys. - Oh, my God. 723 00:34:42,885 --> 00:34:45,888 Here we go. 724 00:34:45,932 --> 00:34:47,760 GORDON: Look at that caramel sauce with Malcolm. Look at that. 725 00:34:47,847 --> 00:34:49,762 - Come on, Malcolm. - Let's go, Gabe. 726 00:34:49,849 --> 00:34:52,678 - Heard, Chef. - There you go, Shelly. Let's go. 727 00:34:52,765 --> 00:34:54,070 GORDON: Come on, guys. 728 00:34:54,114 --> 00:34:57,333 ALL: Ten, nine, eight, 729 00:34:57,334 --> 00:35:00,336 seven, six, five, 730 00:35:00,337 --> 00:35:03,906 four, three, two, one. 731 00:35:03,993 --> 00:35:05,604 [CHEERING] 732 00:35:07,693 --> 00:35:09,477 That was incredible. 733 00:35:09,564 --> 00:35:11,000 We kept the best till last. 734 00:35:11,044 --> 00:35:13,612 The last two aprons. Let's go. Thank you. 735 00:35:19,922 --> 00:35:20,836 Gabriel, please bring your dish forward. 736 00:35:25,275 --> 00:35:28,931 GABRIEL: So today I have a bone-in port wine glazed pork chop 737 00:35:28,975 --> 00:35:30,367 with some Southern style braised greens, 738 00:35:30,454 --> 00:35:32,935 a chipotle corn purée. 739 00:35:32,979 --> 00:35:34,370 I can tell that you treated the pork chop 740 00:35:34,371 --> 00:35:36,808 with a very flavorful rub. 741 00:35:36,809 --> 00:35:40,116 It's evident because of the caramelization on the outside. 742 00:35:40,160 --> 00:35:42,727 I just hope it's cooked perfectly. 743 00:35:42,728 --> 00:35:45,252 Otherwise, game over. 744 00:35:45,295 --> 00:35:47,080 Yes, Chef. 745 00:35:57,830 --> 00:36:00,310 I just hope it's cooked perfectly. 746 00:36:00,354 --> 00:36:02,748 Otherwise, game over. 747 00:36:02,835 --> 00:36:04,532 Yes, Chef. 748 00:36:18,154 --> 00:36:20,330 Young man, it gives me great pleasure to say 749 00:36:20,374 --> 00:36:23,159 the pork's nailed beautifully. It's cooked to textbook. 750 00:36:23,203 --> 00:36:25,553 The sauce, yeah, rich, inviting, 751 00:36:25,640 --> 00:36:27,120 and you've got that heat. 752 00:36:27,163 --> 00:36:28,774 Absolutely spot on. 753 00:36:28,861 --> 00:36:31,427 That is delicious. Great job. 754 00:36:31,428 --> 00:36:32,952 Thank you, Chef. 755 00:36:32,995 --> 00:36:34,431 Here's something I tell all my cooks. 756 00:36:34,518 --> 00:36:35,780 When you have a big piece of protein, 757 00:36:35,781 --> 00:36:38,392 you need to season it like a pretzel 758 00:36:38,435 --> 00:36:41,917 because the crust has to be the seasoning for the flesh inside. 759 00:36:41,961 --> 00:36:44,310 You did that. Bravo. 760 00:36:44,311 --> 00:36:45,921 - Thank you. I appreciate it. Thank you. - Thank you, Gabe. 761 00:36:47,836 --> 00:36:49,533 Miss Shelly, can you please bring up your dish? 762 00:36:52,362 --> 00:36:55,104 SHELLY: This is a jerk chicken dinner taco 763 00:36:55,191 --> 00:36:58,454 so it has coconut rice, peas, sweet plantains, jerk chicken, 764 00:36:58,455 --> 00:37:02,024 - and then you have a slaw on top. - I think it's a bold move 765 00:37:02,068 --> 00:37:05,375 to stick a Jamaican inspired dish inside a taco, 766 00:37:05,419 --> 00:37:07,247 and then you're putting coconut rice on top of that. 767 00:37:07,334 --> 00:37:08,683 Let's dive in. 768 00:37:15,908 --> 00:37:20,259 Shelly, this is a special taco. 769 00:37:20,260 --> 00:37:23,479 - Thank you. - The dish is delicious. 770 00:37:23,480 --> 00:37:25,831 I just don't think it needs the rice. 771 00:37:25,918 --> 00:37:27,832 But the chicken's delicious. Well done. 772 00:37:27,833 --> 00:37:30,836 All right. Thank you, Chefs. Thank you. 773 00:37:30,879 --> 00:37:32,925 Malcolm, please bring your dessert down. 774 00:37:37,146 --> 00:37:40,932 MALCOLM: So this is a dried cranberry apple bread pudding, 775 00:37:40,933 --> 00:37:44,370 and I have a bourbon caramel that you literally just pour on top. 776 00:37:44,371 --> 00:37:46,286 It's festive. That's what I love about you. You cook with heart. 777 00:37:46,373 --> 00:37:49,028 - So, yeah, can't wait to get in there. - Thank you. 778 00:37:49,071 --> 00:37:50,856 This is my daughter's favorite dish. 779 00:37:56,949 --> 00:37:59,473 Look, this is a bear hug of a dish. 780 00:37:59,516 --> 00:38:04,434 It's sweet, it's chewy, but kinda crusty and caramely at the same time. 781 00:38:04,478 --> 00:38:06,872 Really nice. 782 00:38:06,915 --> 00:38:09,875 Listen, this thing means so much to you, and I can taste that. 783 00:38:09,962 --> 00:38:11,311 I think the problem with this dish 784 00:38:11,398 --> 00:38:13,835 is the three individuals standing behind you. 785 00:38:13,879 --> 00:38:16,098 - Yup. - We only have two aprons left, 786 00:38:16,185 --> 00:38:19,188 and it's good, but is it good enough? 787 00:38:19,232 --> 00:38:20,929 - Thank you, Chef. - JOE: Thank you. 788 00:38:20,973 --> 00:38:22,626 Sheetal, please bring us your creation. 789 00:38:27,196 --> 00:38:31,113 I have a tostada that is built on a corn tortilla. 790 00:38:31,200 --> 00:38:34,334 Halibut is my protein. I have an avocado crema. 791 00:38:34,421 --> 00:38:37,859 And then I have a special guajillo sauce that uses tequila. 792 00:38:37,903 --> 00:38:38,904 Let's get in there, shall we? 793 00:38:46,955 --> 00:38:51,003 Sheetal, the first bite's refreshing. It's good. 794 00:38:51,090 --> 00:38:52,352 My one issue here is that the actual halibut, 795 00:38:52,439 --> 00:38:55,224 the star, is slightly dry. 796 00:38:55,311 --> 00:38:57,356 Everything else, the components, the acidity, the heat, 797 00:38:57,357 --> 00:39:00,229 - is delicious. - Thank you. 798 00:39:00,316 --> 00:39:03,232 It has a lot of great components to it as far as a traditional tostada. 799 00:39:03,319 --> 00:39:05,365 Beautiful crema. The tostada's nice and crispy. 800 00:39:05,452 --> 00:39:07,062 The slaw is not over acidulated. 801 00:39:07,106 --> 00:39:08,934 - Thank you. - Thank you. 802 00:39:15,114 --> 00:39:18,378 The unfortunate news is that we've only got two aprons left, 803 00:39:18,465 --> 00:39:21,033 the last in this competition. 804 00:39:21,120 --> 00:39:22,469 And the first apron we're gonna give out is to a cook 805 00:39:22,512 --> 00:39:25,951 who we felt had the most technically complex flavors. 806 00:39:26,038 --> 00:39:28,387 We can see personal touch. 807 00:39:28,388 --> 00:39:31,957 For the reason, we're gonna give our first apron to... 808 00:39:33,306 --> 00:39:34,611 Shelly. 809 00:39:38,050 --> 00:39:40,008 - Here you go, Shelly. Congratulations. - Thank y'all so much. 810 00:39:40,052 --> 00:39:42,097 - Thank you. - Okay, put that on. 811 00:39:42,141 --> 00:39:44,752 - GORDON: Great job, Shelly. - Thank you. 812 00:39:46,406 --> 00:39:49,625 So what we have left here is three great dishes. 813 00:39:49,626 --> 00:39:54,413 In any other season, we'd be giving out three other aprons. 814 00:39:54,414 --> 00:39:58,984 But unfortunately, there can only be one last winner. 815 00:39:59,071 --> 00:40:00,768 This apron goes to... 816 00:40:02,291 --> 00:40:04,250 Gabriel. 817 00:40:06,078 --> 00:40:09,210 Good job. 818 00:40:09,211 --> 00:40:11,300 - Keep on keeping on, man. - Will do. Thank you. 819 00:40:11,387 --> 00:40:12,867 - Good stuff. - Great job. Nice work, y'all. 820 00:40:12,911 --> 00:40:15,086 Good job. 821 00:40:15,087 --> 00:40:17,002 Thank you, Chefs. This means the world to me. 822 00:40:19,439 --> 00:40:24,096 [CHEERING] 823 00:40:26,402 --> 00:40:28,317 GABRIEL: The second time around you can expect 824 00:40:28,404 --> 00:40:31,103 a more confident, charismatic, and talented chef 825 00:40:31,190 --> 00:40:33,583 instead of that home cook that you witnessed back in season eight. 826 00:40:33,627 --> 00:40:35,237 Congratulations. Congratulations. 827 00:40:35,324 --> 00:40:37,022 - Congrats, you guys. - Good job. 828 00:40:37,109 --> 00:40:40,112 I thought that dish was authentic enough 829 00:40:40,199 --> 00:40:43,115 and hard enough to show the elevation of my cooking. 830 00:40:43,202 --> 00:40:45,595 I wasn't just cooking for me, I was cooking for my baby girl, 831 00:40:45,639 --> 00:40:48,120 and unfortunately, I just didn't get the job done. 832 00:40:48,163 --> 00:40:50,557 - Yes. - Yes. 833 00:40:50,600 --> 00:40:53,038 "MasterChef" season 12! 834 00:40:53,081 --> 00:40:55,256 And I'm back to win. Let's go! 835 00:40:55,257 --> 00:40:57,956 [CHEERING] 836 00:41:01,524 --> 00:41:03,570 - JOE: 20 aprons. We did it. - GORDON: Great job, huh? 837 00:41:03,613 --> 00:41:05,224 - Yes, yes. - Man. 838 00:41:05,267 --> 00:41:07,269 I think we're on for one of the best, 839 00:41:07,313 --> 00:41:09,489 the most competitive seasons in the history of "MasterChef." 840 00:41:09,532 --> 00:41:12,361 - I agree. - Game on. This is going to be epic. 841 00:41:12,448 --> 00:41:16,278 Next time, the top 20 take on the first elimination challenge... 842 00:41:16,365 --> 00:41:18,237 Tonight your challenge is to use the dish 843 00:41:18,280 --> 00:41:20,979 that sent you home as inspiration for a new dish. 844 00:41:21,022 --> 00:41:23,154 and a trip down memory lane... 845 00:41:23,155 --> 00:41:26,810 Since my elimination, that dish has haunted me. 846 00:41:26,897 --> 00:41:30,249 ...to prove if their skills have leveled up from last time. 847 00:41:30,292 --> 00:41:31,728 This is definitely my shot at redemption. 848 00:41:31,815 --> 00:41:33,861 - The standard's up there. - There we go. There we go. 849 00:41:33,948 --> 00:41:36,297 I got a San Antonio puffy taco. 850 00:41:36,298 --> 00:41:38,300 - Whoa! - Yeah. 851 00:41:38,344 --> 00:41:40,128 That is redemption in a bowl beyond belief. 852 00:41:40,172 --> 00:41:41,738 There's texture all over the place. 853 00:41:41,825 --> 00:41:43,088 That's what truly makes it memorable. 854 00:41:43,175 --> 00:41:45,612 Your ambition outpaced your ability. 855 00:41:45,655 --> 00:41:47,875 We'll see if there's something that's redeeming enough 856 00:41:47,962 --> 00:41:49,224 to overlook the obvious. 857 00:41:57,189 --> 00:42:00,105 Master Chef returns with former contestants back to win.