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( music playing )
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( cheering )
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Gordon: Here we go.
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Joe: Finale time!
Look at this.
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( hooting )
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Thank you!
Look at you guys!
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Welcome back, guys.
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Thank you so much!
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Wow.
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00:00:32,069 --> 00:00:36,377
Welcome, everybody,
to the "MasterChef:
Back to Win" finale.
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This "Back to Win" season
has been absolutely incredible.
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- This season...
- Oh, my gosh.
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we invited
some of the most promising
past home cooks...
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Can you believe we're back here?
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back for a second chance...
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Last time I was in this kitchen,
I was 12 years old.
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- We got this!
- back for redemption...
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- Emily!
- I was crushed when it
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slipped through
my fingers the first time.
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00:01:01,762 --> 00:01:04,267
- Shayne!
- I'm not a kid anymore.
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I'm not the same junior
that was here last time.
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..."Back to Win."
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- You got what it takes?
- Yes, I do.
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- Why come back?
- I'm back to win.
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But to meet
the highest standards
in "MasterChef" history...
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- 1,000 layers.
- High risk, high reward.
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...the journey
was far from easy.
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You have to cook
an incredible vegan dish.
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It's like a bad nightmare.
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Hold, left to right,
right to left, half-moon shape.
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- Oh, God.
- Taste that before?
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Never even heard of it.
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- Week after week...
- Cowboys are coming in!
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...we pushed them
to their breaking point.
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- Gabe, you okay?
- Check the temp, Christian.
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- I've cooked a million
( bleep ) steaks.
- Ice cold.
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- ( bleep )
- That was personal.
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Bowen, I'm almost
( bleep ) ready! Calm down!
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Ramsay to Coast Guard.
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- How long are you
blanching them?
- Don't holler at me.
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- We good, we good.
- It's stressing everybody out.
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Hey, it's raw. ( bleep )!
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Emily: Use the cream
you cooked them in!
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- I already strained it!
- What are they doing?
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Gordon: Ladies and gentlemen,
Wolfgang Puck!
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You're gonna put the reputation
of Spago on the line.
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Where's the duck?
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Just put it down.
Come on, Emily.
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Gordon:
It's ( bleep ) freezing!
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It's ( bleep ) raw.
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What you trying to do,
close down Spago?
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Congratulations, the red team!
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But these comeback cooks
never gave up the fight...
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I think we've just found
our next master baker.
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It's exact replicas.
Congratulations.
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Absolutely exceptional.
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You plate with such
beautiful finesse.
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I'd serve this in
my flagship restaurant tonight.
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That is redemption in a bowl
beyond belief.
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Aarón:
Award-winning stuff.
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That's so clever and smart,
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I might even take that from you.
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...and now only three remain.
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Will it be season ten's
cookbook author Michael,
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the culinary grad from
"Junior" season one Dara,
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or season five's Southern
private chef Christian?
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Only one will become
America's next MasterChef.
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- ( cheering )
- That's right.
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Three young pros
have come back to win.
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Last time they were here,
their quest for victory
was cut short.
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Now they'll do battle
in the finale arena
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right before your very eyes.
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And by the end of the night,
one will be crowned
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the very first "MasterChef:
Back to Win" champion.
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Let's welcome
our three amazing finalists.
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First up, a 34-year-old
best-selling cookbook author
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from Austin, Texas,
ladies and gentlemen, Michael.
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Michael:
Being here in this finale,
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it's like a dream
come true for me,
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and I'm getting
a second chance to prove
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that I have what it takes.
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I can't waste it,
and I will fight to win it.
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When I was here on season ten,
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I certainly didn't
have the confidence.
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Not nearly enough. ( bleep ).
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I went home really early.
I went home in 15th place.
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Michael, you've cooked
for the last time.
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But I left
"MasterChef" on a mission
to follow my dreams.
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I walked away from my career
in real estate
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and I started my own business
as a private chef.
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I've written two
best-selling cookbooks,
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but I felt like
I had unfinished business.
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Michael.
Don't burn out to quick
this time, bro.
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I have clawed my way
to be at the top
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of the "Back to Win" season.
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That broth
is award-winning stuff.
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It's just a perfect medley
of balances of richness
and profound flavors.
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I have really proven myself
to be skilled at creating
and innovating
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and taking risks
in this kitchen.
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This is my passion in life.
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I am not leaving here until
I go home with that trophy.
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All right, everyone, next up,
a 20-year-old college student
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from Culver City, California.
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She was first seen
at the age of 12
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here on "MasterChef Junior"
season one.
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Now back to win, Dara.
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Yay, Dara!
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Dara: Coming back to cook in
the "MasterChef" finale
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- for the second time...
- Go, Dara!
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...is definitely surreal.
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This moment
means everything to me.
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It's a culmination
of all of my hard work,
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my passion, my drive to win.
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I first came
into this competition
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as a 12-year-old home cook
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and made it all the way
to the finale.
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The winner, Alexander.
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But I didn't take the loss
as a defeat.
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I've gone
through culinary school,
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and I've been able to have
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some amazing opportunities
in this industry.
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So I came back into
this MasterChef kitchen
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to show my growth as a chef.
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Let's go, Dara!
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Being one of
the youngest competitors
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put a lot of pressure on me.
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I doubted myself.
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( bleep ), oh, my God.
This is not working, Fred.
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- Just re-roll it.
Just re-roll it.
- Re-roll it?
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But week after week, I was
able to find that confidence.
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Fricking buttercream!
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Gordon:
Dara, it's delicious.
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If anyone thinks
that you're the youngest
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and the underdog,
they need to think again.
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My drive and passion
came from my father.
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He passed away
when I was six years old.
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I know that
all my Dad wanted for me
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was just to follow my dream.
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I've done exactly
what he wanted me to do.
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I think that's why
I put a lot of pressure
on myself as well,
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because I feel like
I'm a living legacy of his
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and I have to make him proud.
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And finally,
a 36-year-old private chef
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from New Orleans, Louisiana.
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This young man made his presence
felt across season five,
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and he is definitely
back to win.
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Please give it up for Christian.
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Christian: I would've never
thought that I would ever
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have an opportunity
to come back to redeem myself.
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Ha, ha! Yeah!
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So to be in the finale,
it's a dream come true.
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I'm coming in focused,
determined to win.
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- Ha, ha! Dad.
- Whoo!
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I'm ready.
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When I first showed up
in the MasterChef kitchen,
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I was an amateur chef.
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That pork's delicious.
Cooked it beautifully.
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To leave at top five,
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it was an honor,
but of course I wanted to win.
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I left "MasterChef"
with a purpose.
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I started my catering business.
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I also became a private chef.
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When I left my season,
I always told myself
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if I ever get a chance
to come back to "MasterChef,"
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I'm gonna cook my way
to the top.
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Our first apron
goes to Christian.
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I was determined to knock out
the competition.
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There can only be one
alpha male in this kitchen,
and that's me.
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I've been at the top five times.
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Gordon: I think you've hit
the jackpot on there,
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and I just love the sort of
fried Southern style
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- 'cause it screams you.
- Thank you so much.
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You know,
I come from a family of cooks.
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My family is my motivation,
especially my late grandmother.
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I just want to make them proud.
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I've been waiting seven years
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for an opportunity
to change my life.
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I came back to win.
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You three,
a hearty congratulations from
Joe, Aarón, and myself
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for making into
the "MasterChef: Back to Win"
grand finale.
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Christian, young man,
here to support you tonight,
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you have your young son Caden,
and your mother Charlotte.
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Caden, what would
it mean for you
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for Dad to become
America's next MasterChef?
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It would mean a lot.
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I just want to go see him
do what he loves
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and be the king
of "MasterChef."
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Absolutely. Absolutely.
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Michael, here to
cheer you on tonight,
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you have your parents
and fiancé Jacob.
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- How proud are you?
- I'm beyond proud of him.
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I know that this means
everything to him to be back,
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and I just know
when he walks out of here
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he'll be walking out of here
with that trophy.
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Joe: Wow.
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00:08:50,031 --> 00:08:53,504
Dara, here to support you
you have your beautiful family,
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00:08:53,504 --> 00:08:56,243
your mother Carol,
your boyfriend Marco.
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- Orale.
- Yes.
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00:09:00,786 --> 00:09:02,489
Miss Carol,
how excited are you
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00:09:02,523 --> 00:09:04,493
to see your daughter
after all this time?
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00:09:04,527 --> 00:09:06,163
I'm so excited
I can't even talk.
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00:09:08,067 --> 00:09:10,171
The first time she was here,
she was 12,
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00:09:10,205 --> 00:09:13,044
and now she's here as an adult.
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00:09:13,111 --> 00:09:14,179
I'm so proud. Yeah.
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00:09:16,752 --> 00:09:20,258
Your families aren't the only
VIP guests here tonight.
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00:09:20,291 --> 00:09:24,233
You also have some of your
fiercest former competitors.
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00:09:24,266 --> 00:09:27,172
Welcome back, guys.
Nice to see everyone.
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00:09:27,205 --> 00:09:29,176
Good luck.
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00:09:29,209 --> 00:09:32,784
Right, you three,
tonight is your last chance
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00:09:32,817 --> 00:09:35,288
to prove that you deserve
the grand prize--
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00:09:35,321 --> 00:09:39,062
a quarter of a million dollars,
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00:09:39,096 --> 00:09:40,833
the MasterChef trophy,
213
00:09:40,866 --> 00:09:43,539
but more importantly,
214
00:09:43,572 --> 00:09:46,143
the title of America's
next MasterChef.
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00:09:51,855 --> 00:09:56,932
And the winner will get
a complete kitchen makeover...
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00:09:56,965 --> 00:10:01,107
- Wow.
- ...with a state of the art
Viking kitchen,
217
00:10:01,140 --> 00:10:04,446
including a top of line range,
a stunning refrigerator.
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00:10:04,480 --> 00:10:06,217
And on top of that,
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00:10:06,250 --> 00:10:09,791
a full package of countertop
appliances from Revel,
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00:10:09,824 --> 00:10:14,333
and an amazing set
of kitchen tools from Oxo.
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00:10:14,366 --> 00:10:16,003
Wow.
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00:10:16,036 --> 00:10:19,777
In order to get your hands
on that prize package tonight,
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00:10:19,811 --> 00:10:22,950
you must make us
a cohesive three-course menu--
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00:10:22,950 --> 00:10:25,523
an appetizer,
an entrée, and a dessert.
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00:10:25,556 --> 00:10:28,962
Michael,
please tell us the theme
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that's gonna be guiding
your three-course meal tonight.
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00:10:30,833 --> 00:10:32,570
Tonight,
I'm gonna bring you a menu
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00:10:32,570 --> 00:10:34,373
that's really inspired
by my culinary journey.
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00:10:34,373 --> 00:10:38,114
I want to bring a little bit
of my Texas roots,
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00:10:38,114 --> 00:10:41,120
and I'm gonna make a Tex Mex
inspired menu for you.
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00:10:41,153 --> 00:10:44,894
- Nice. Dara?
- My theme is an ode
to my childhood.
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00:10:44,928 --> 00:10:48,034
All my dishes are inspired
by experiences
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00:10:48,067 --> 00:10:51,373
and food that influenced
my passion for cooking.
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00:10:51,407 --> 00:10:52,944
And, of course, Christian.
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00:10:52,977 --> 00:10:54,814
I came into this competition
staying true to myself.
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The menu that I've created
for you guys tonight
is my Southern roots,
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00:10:58,154 --> 00:11:01,126
basically where I started
and where I'm headed.
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00:11:01,126 --> 00:11:04,032
Right, shall we get started
with the appetizer round?
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00:11:04,066 --> 00:11:06,838
Yes? This is it.
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00:11:06,872 --> 00:11:12,550
You'll have 60 minutes to make
us your stunning appetizers.
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00:11:12,583 --> 00:11:15,154
The very best of luck
to all three of you.
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00:11:15,188 --> 00:11:19,162
Your 60 minutes start now!
Let's go!
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00:11:19,196 --> 00:11:22,068
Come on! Let's go!
244
00:11:23,170 --> 00:11:26,343
Let's go, let's go!
245
00:11:26,343 --> 00:11:28,147
Come on, come on, come on.
246
00:11:29,617 --> 00:11:32,289
Tonight I'm sticking
to the flavors
247
00:11:32,322 --> 00:11:35,261
- that I grew up with.
- Asparagus.
248
00:11:35,295 --> 00:11:40,171
But I'm using a ton
of traditional French
culinary techniques.
249
00:11:40,171 --> 00:11:44,514
I just really want
to prove to everyone
250
00:11:44,514 --> 00:11:45,849
that my age is nothing
but a number.
251
00:11:45,883 --> 00:11:47,987
Cucumber, cucumber,
I need cucumber.
252
00:11:48,020 --> 00:11:52,362
My Tex Mex menu is unlike
anything the judges have ever
seen in this kitchen before.
253
00:11:52,395 --> 00:11:54,099
It's bold, it's risky,
254
00:11:54,132 --> 00:11:57,172
and it's gonna blow
the judges away.
255
00:11:57,205 --> 00:12:00,245
Gordon: Let's go.
Well done, Christian.
Well done.
256
00:12:00,278 --> 00:12:03,017
Come on, sweetie! Come on!
Let's go!
257
00:12:03,050 --> 00:12:06,290
- Let's go!
- Come on, come on!
258
00:12:08,929 --> 00:12:11,333
- ( overlapping shouts )
- Go, Michael!
259
00:12:11,367 --> 00:12:12,970
Let's go, Dara!
260
00:12:13,004 --> 00:12:14,941
- Gordon: This is it.
- Aarón: Yep.
261
00:12:14,974 --> 00:12:16,176
"Back to Win" finale.
How exciting.
262
00:12:16,176 --> 00:12:18,715
Three appetizers.
Very, very exciting.
263
00:12:18,715 --> 00:12:21,453
We want dishes tonight
that we would be proud
to serve in our restaurants.
264
00:12:21,487 --> 00:12:23,692
- Yeah.
- The level is going
to be sky high.
265
00:12:23,725 --> 00:12:26,932
- Absolutely.
- Go, Christian! Yeah!
266
00:12:26,932 --> 00:12:30,171
Christian:
This Southern menu
is gonna prove
267
00:12:30,204 --> 00:12:32,142
to everybody
that I stayed true to myself.
268
00:12:32,175 --> 00:12:34,681
But I'm going against
two amazing chefs.
269
00:12:34,681 --> 00:12:38,254
- Whoo! Michael!
- It's gonna be a battle.
270
00:12:38,254 --> 00:12:42,128
So I have to find a way of how
I'm gonna elevate my dishes.
271
00:12:42,128 --> 00:12:43,497
Either you go big
or you go home,
272
00:12:43,532 --> 00:12:45,936
and I ain't going home
without the MasterChef trophy.
273
00:12:45,970 --> 00:12:48,474
- Come on, guys!
- Let's go!
274
00:13:00,365 --> 00:13:03,070
Gordon: 10 minutes gone.
50 minutes remaining.
275
00:13:03,104 --> 00:13:05,141
Keep it going, guys.
Come on.
276
00:13:05,174 --> 00:13:06,343
Let's go, Dara!
277
00:13:08,481 --> 00:13:10,218
Michael: Whew. Stay calm.
278
00:13:10,251 --> 00:13:12,723
Looks good, Michael!
Looks good, bud!
279
00:13:12,723 --> 00:13:15,361
- Go, Michael!
- Whoo, Mikey!
280
00:13:15,395 --> 00:13:16,463
Christian: Let's get it.
281
00:13:16,497 --> 00:13:18,334
- Yes, yes!
- Yes!
282
00:13:18,367 --> 00:13:21,307
- Break it out.
- Let's go, guys.
283
00:13:21,340 --> 00:13:22,943
Right, young man,
how you feeling?
284
00:13:22,977 --> 00:13:24,246
- Feeling good, Chef.
- You good?
285
00:13:24,279 --> 00:13:26,050
- Yeah, I'm feeling great.
- You got this?
286
00:13:26,083 --> 00:13:28,020
- Yes, sir.
- Right, tell me
about this dish.
287
00:13:28,054 --> 00:13:30,258
I am making a fried green tomato
with a crawfish salad,
288
00:13:30,291 --> 00:13:33,097
and then you also have
a remoulade sauce.
289
00:13:33,130 --> 00:13:34,534
The green tomato,
how you gonna elevate that?
290
00:13:34,567 --> 00:13:36,538
What I'ma do is I gonna
batter in a little bit of flour,
291
00:13:36,571 --> 00:13:38,842
fold in a little bit
of breadcrumbs,
a little cornmeal,
292
00:13:38,875 --> 00:13:41,480
and then once all that is done,
we're gonna top it
with a little bit of caviar.
293
00:13:41,480 --> 00:13:44,019
- Yes, yes, yes!
- Ooh!
294
00:13:44,052 --> 00:13:47,325
I've never seen the green tomato
and caviar together.
295
00:13:47,359 --> 00:13:49,162
With this appetizer ahead of
the entrée and then the dessert,
296
00:13:49,196 --> 00:13:51,033
what message
are you sending out?
297
00:13:51,066 --> 00:13:52,803
Christian: I'm a force
to be reckoned with, you know?
298
00:13:52,837 --> 00:13:54,507
I stayed true
to myself throughout
the whole competition,
299
00:13:54,540 --> 00:13:55,642
and now it's time to elevate,
300
00:13:55,676 --> 00:13:56,945
show a little bit more
what I got.
301
00:13:56,978 --> 00:13:58,214
You're playing
to your strengths.
302
00:13:58,247 --> 00:13:59,617
You're staying in
that wheelhouse, right?
303
00:13:59,617 --> 00:14:01,387
Make sure you put it all
on that plate.
304
00:14:01,387 --> 00:14:03,090
- Yes, Chef.
- Just over 45 minutes to go.
305
00:14:03,124 --> 00:14:04,359
- Yes, Chef.
- Good luck, yes?
306
00:14:04,393 --> 00:14:06,664
- Yes!
- Come on!
307
00:14:06,698 --> 00:14:08,267
Let's go, baby.
308
00:14:10,338 --> 00:14:12,543
- Shanika:
All right, Michael.
- Ooh!
309
00:14:12,576 --> 00:14:14,312
We want the smoke!
310
00:14:14,312 --> 00:14:17,085
- Look at Michael there
smoking away.
- There he goes.
311
00:14:17,118 --> 00:14:18,822
Michael: Come on, baby.
312
00:14:18,822 --> 00:14:21,060
Dara, them asparagus
looking real good, baby.
313
00:14:21,093 --> 00:14:23,497
- Thank you, Willie.
- Aarón: All right, so, Dara.
314
00:14:23,532 --> 00:14:25,401
- Hello, Chef.
- How's it going, young lady?
315
00:14:25,435 --> 00:14:27,005
- Good, how are you?
- I'm doing good.
316
00:14:27,038 --> 00:14:28,074
You feel good about
where you are right now?
317
00:14:28,107 --> 00:14:29,677
I'm feeling really good.
318
00:14:29,711 --> 00:14:31,046
So talk to me about some
of the elements
319
00:14:31,046 --> 00:14:32,215
that you have going on
in your dish.
320
00:14:32,215 --> 00:14:35,188
I'm doing
crispy skin red snapper.
321
00:14:35,221 --> 00:14:36,390
I have grilled white asparagus
322
00:14:36,423 --> 00:14:38,494
as well as
a sautéed green asparagus.
323
00:14:38,494 --> 00:14:41,233
And then there's a miso
béarnaise sauce with those.
324
00:14:41,233 --> 00:14:44,106
This whole meal
is actually inspired
325
00:14:44,139 --> 00:14:46,811
by one of the last trips
I took with my father to Japan.
326
00:14:46,845 --> 00:14:48,582
Aarón: This idea
of the miso béarnaise,
327
00:14:48,615 --> 00:14:51,153
is that something
that you really sort of
gravitate towards,
328
00:14:51,186 --> 00:14:53,224
like, mixing these different
kinds of influences--
329
00:14:53,224 --> 00:14:55,529
Asian into something very
classical like a béarnaise?
330
00:14:55,596 --> 00:14:58,602
Oh, 100%. I mean,
I came into this competition
331
00:14:58,635 --> 00:15:01,541
showing you guys
my Asian flavors, and I've
stayed true to that.
332
00:15:01,574 --> 00:15:04,212
But, you know,
I have that French culinary
school background.
333
00:15:04,212 --> 00:15:06,551
So I want to pull that out
for you guys as well.
334
00:15:06,584 --> 00:15:09,857
I got to say, Dara,
you seem very poised.
It's refreshing to see.
335
00:15:09,857 --> 00:15:11,393
I know at some times,
some the challenges,
336
00:15:11,393 --> 00:15:13,097
you've gotten
a little bit flustered,
337
00:15:13,130 --> 00:15:14,834
but I see that you have
that steely resolve right now.
338
00:15:14,867 --> 00:15:16,103
I like to see that.
That shows growth.
339
00:15:16,136 --> 00:15:17,740
Cool, calm, and collected.
340
00:15:17,773 --> 00:15:20,378
- Aarón: Orale.
- Yep.
341
00:15:20,411 --> 00:15:21,614
Best of luck.
342
00:15:23,852 --> 00:15:27,425
30 minutes remaining.
Halfway!
343
00:15:29,129 --> 00:15:30,364
Christian:
Let's go, let's go!
344
00:15:32,636 --> 00:15:34,740
Breathe, breathe, breathe.
345
00:15:34,740 --> 00:15:36,811
Michael, Michael, Michael.
346
00:15:36,845 --> 00:15:38,347
- Yes, Chef.
- What are you making?
347
00:15:38,380 --> 00:15:40,184
Michael:
I'm making a cold smoked trout
348
00:15:40,218 --> 00:15:42,623
with cucumber
and pomelo aguachile
349
00:15:42,690 --> 00:15:44,126
and salsa macha.
350
00:15:44,159 --> 00:15:46,130
- Whoo!
- Whoo, yeah!
351
00:15:46,130 --> 00:15:47,432
Where's the steelhead trout?
352
00:15:47,432 --> 00:15:49,503
I'm smoking it right now
in the refrigerator.
353
00:15:49,537 --> 00:15:51,140
You're smoking it in
the refrigerator?
354
00:15:51,140 --> 00:15:52,342
I'm smoking it 'cause
I want it to stay cold.
355
00:15:52,375 --> 00:15:53,578
- Aguachile should be raw.
- Right.
356
00:15:53,612 --> 00:15:54,847
So I don't want
to actually cook the fish.
357
00:15:54,881 --> 00:15:56,551
So since you're not cooking,
358
00:15:56,584 --> 00:15:58,688
you have basically three things
going on in this dish--
359
00:15:58,722 --> 00:16:02,462
- acidity, heat, and smoke.
What's the balance?
- That's right.
360
00:16:02,462 --> 00:16:05,334
The balance
is gonna be the complexity
of this aguachile.
361
00:16:05,368 --> 00:16:06,771
I use some pomelo,
so we're getting
362
00:16:06,804 --> 00:16:08,207
a little bit of sweet,
a little tart.
363
00:16:08,240 --> 00:16:09,544
It's gonna hit every note.
364
00:16:09,577 --> 00:16:12,516
We're gonna be really focusing
in on the minute details
365
00:16:12,550 --> 00:16:15,121
- of that balance
between heat, acidity.
- Right, 100%.
366
00:16:15,154 --> 00:16:16,591
And smoke can be
a very tricky thing.
367
00:16:16,658 --> 00:16:19,730
You're really putting yourself
under a lot of scrutiny.
368
00:16:19,797 --> 00:16:20,933
And I want to show that.
369
00:16:20,933 --> 00:16:22,168
I think it takes
a lot of confidence
370
00:16:22,202 --> 00:16:23,839
to come in here
and do a raw dish.
371
00:16:23,872 --> 00:16:25,308
- Good luck.
- Looking good, Michael!
372
00:16:25,341 --> 00:16:28,515
- Looking good!
- Christian: Let's get it.
373
00:16:29,951 --> 00:16:31,888
- Got this.
- Looking good, Dara.
374
00:16:31,921 --> 00:16:34,426
Three amazing
sounding appetizers.
375
00:16:34,459 --> 00:16:38,000
Christian's playing to
his New Orleans roots with
that fried green tomato.
376
00:16:38,067 --> 00:16:40,572
What I love about
the fried green tomato,
it's a beautiful canvas.
377
00:16:40,606 --> 00:16:44,346
You can put just about anything
that's luxurious on top of that.
378
00:16:44,379 --> 00:16:46,518
But here's the thing,
fried green tomatoes,
379
00:16:46,551 --> 00:16:48,688
is it elevated enough
for the "MasterChef" finale?
380
00:16:48,722 --> 00:16:50,424
Gordon: Sure.
381
00:16:50,458 --> 00:16:52,963
- Looking good, Michael!
- Thank you!
382
00:16:52,997 --> 00:16:55,234
Michael is not cooking.
383
00:16:55,268 --> 00:16:57,873
- He's smoking
a steelhead trout.
- Wow.
384
00:16:57,907 --> 00:16:59,777
And he's serving it
as an aguachile.
385
00:16:59,777 --> 00:17:02,650
I like the idea of an aguachile,
or in essence, ceviche,
386
00:17:02,683 --> 00:17:05,789
but you definitely
wouldn't smoke an aguachile,
so we'll see.
387
00:17:05,822 --> 00:17:08,327
- Michael: Come on, baby.
- Joe: The other thing is
388
00:17:08,360 --> 00:17:10,464
- is the knife skills
on this trout.
- Sure.
389
00:17:10,498 --> 00:17:12,435
The most important thing about
Michael's knife cuts for me
390
00:17:12,468 --> 00:17:13,972
- is taking off that bloodline.
- Yeah.
391
00:17:13,972 --> 00:17:15,509
That line runs close the skin.
392
00:17:15,542 --> 00:17:18,848
If any is left on, it gives
the fish a bitter taste.
393
00:17:18,882 --> 00:17:20,318
He's got to remove all that.
394
00:17:21,320 --> 00:17:22,756
Dara: All righty. All right.
395
00:17:22,790 --> 00:17:24,527
Dara seems to be well ahead.
396
00:17:24,527 --> 00:17:26,598
She's gonna make
a beautiful crispy snapper
397
00:17:26,631 --> 00:17:28,668
with a miso béarnaise.
398
00:17:28,702 --> 00:17:32,308
And it's very challenging
to balance the richness
of the béarnaise
399
00:17:32,342 --> 00:17:34,446
and also that sort of
fermented flavor of miso.
400
00:17:34,479 --> 00:17:36,517
- Miso and béarnaise?
- Yes, I've never heard of it.
401
00:17:36,551 --> 00:17:39,389
Gordon:
The béarnaise is derivated
from a hollandaise.
402
00:17:39,389 --> 00:17:41,026
- Aarón: Yes.
- Which should be cooked
over a double boiler,
403
00:17:41,026 --> 00:17:42,428
and then that gives you
the stability.
404
00:17:42,462 --> 00:17:43,898
When you blend it like that,
it can break.
405
00:17:43,932 --> 00:17:45,669
They're almost like
a warm mayonnaise.
406
00:17:45,702 --> 00:17:47,673
There's a big difference
between a warm mayonnaise
407
00:17:47,740 --> 00:17:49,009
and a béarnaise.
408
00:17:49,009 --> 00:17:50,646
- It's a tough one.
- Absolutely.
409
00:17:50,679 --> 00:17:54,352
Gordon: Just under
seven minutes remaining.
Let's go!
410
00:17:55,989 --> 00:17:58,227
Ooh. Just about there.
411
00:17:58,260 --> 00:17:59,496
Michael: Beautiful.
412
00:18:02,970 --> 00:18:04,874
Come on, you got it.
You got it.
413
00:18:04,907 --> 00:18:06,310
Oh, my God.
414
00:18:06,343 --> 00:18:08,815
- ( bleep )
- Gordon: Oh, my goodness.
415
00:18:08,848 --> 00:18:09,917
Look at--
Dara's sauce is broken.
416
00:18:09,951 --> 00:18:11,721
She's panicking right now.
417
00:18:11,754 --> 00:18:13,558
I don't know what's happening.
418
00:18:13,591 --> 00:18:15,896
I'm extremely frazzled
and stressed out.
419
00:18:15,929 --> 00:18:17,398
( bleep )
420
00:18:17,432 --> 00:18:19,269
Take a deep breath.
You got this.
421
00:18:19,302 --> 00:18:21,340
I'm adding the butter,
and it's not emulsifying,
422
00:18:21,373 --> 00:18:24,614
and my miso béarnaise sauce
is ruined.
423
00:18:24,647 --> 00:18:26,283
This is horrible.
424
00:18:26,316 --> 00:18:29,724
- Hey, re-emulsify. You got it.
- I can't make the sauce again.
425
00:18:29,757 --> 00:18:31,594
- I have six minutes. I can't.
- You got it.
426
00:18:31,594 --> 00:18:34,299
She's in a massive
tailspin right now.
427
00:18:34,299 --> 00:18:36,236
- Oh, my God.
- I'm worried.
428
00:18:36,269 --> 00:18:38,407
Dara:
Ugh, what am I doing?
429
00:18:47,793 --> 00:18:50,799
( crowd cheering )
430
00:18:51,801 --> 00:18:53,370
( bleep )
431
00:18:53,370 --> 00:18:55,107
Dara, she's in
a massive tailspin right now.
432
00:18:56,744 --> 00:18:59,449
- I'm worried.
- Dara: Ugh, what am I doing?
433
00:18:59,482 --> 00:19:01,521
I have, like,
five minutes to go,
434
00:19:01,554 --> 00:19:04,459
and my miso
béarnaise sauce broke.
435
00:19:04,459 --> 00:19:06,998
And if it's not perfect,
436
00:19:07,031 --> 00:19:10,371
it's gonna ruin the whole dish.
437
00:19:10,404 --> 00:19:13,077
So I have to start
the sauce over.
438
00:19:13,077 --> 00:19:14,412
Oh, my God.
439
00:19:14,479 --> 00:19:16,016
Shayne: Breathe.
You got this.
440
00:19:16,016 --> 00:19:17,519
You got it, Dara!
Let's go, Dara!
441
00:19:17,519 --> 00:19:18,988
You got this!
You got this!
442
00:19:19,022 --> 00:19:20,458
Come on, Dara!
443
00:19:20,491 --> 00:19:22,830
This is my first dish
of the finale.
444
00:19:22,863 --> 00:19:24,533
Right now I'm just pushing
445
00:19:24,567 --> 00:19:26,637
and making sure that I get
everything on the plate.
446
00:19:26,671 --> 00:19:29,844
- Come on.
- Keep pushing, Dara.
You got it, okay?
447
00:19:31,079 --> 00:19:33,818
Gordon: Four minutes to go.
Come on.
448
00:19:38,661 --> 00:19:42,402
Looking good!
Let's go, Christian!
449
00:19:42,435 --> 00:19:43,805
Gordon:
I've never seen Christian work
450
00:19:43,838 --> 00:19:45,509
with such precision,
the way he's doing tonight.
451
00:19:45,542 --> 00:19:47,679
And more importantly,
this does sound delicious.
452
00:19:47,713 --> 00:19:50,117
It just needs to be elevated.
It's the finale, right?
453
00:19:50,151 --> 00:19:53,424
- Absolutely.
- Michael: Perfect.
454
00:19:53,457 --> 00:19:55,027
Mikey, that fish looks gorgeous.
455
00:19:55,027 --> 00:19:56,496
Thank you!
456
00:19:56,531 --> 00:19:58,902
Gordon: 60 seconds to go!
457
00:19:58,935 --> 00:20:00,672
Here we go!
458
00:20:01,941 --> 00:20:03,043
Come on, you guys!
459
00:20:03,077 --> 00:20:04,680
Come on, come on, come on!
460
00:20:04,714 --> 00:20:06,049
Let's go, Christian!
461
00:20:06,083 --> 00:20:07,853
Michael, get it all
on that plate!
462
00:20:07,886 --> 00:20:09,189
Come on, Michael!
463
00:20:10,559 --> 00:20:13,430
- Fred: Let's go, Dara!
- You go, Dara!
464
00:20:13,430 --> 00:20:16,771
All:
Ten, nine, eight,
465
00:20:16,804 --> 00:20:19,744
seven, six, five,
466
00:20:19,744 --> 00:20:22,916
four, three, two, one.
467
00:20:22,950 --> 00:20:25,989
- And stop. Hands in the air.
- That's it! Oh!
468
00:20:34,439 --> 00:20:35,976
It's time to taste
your appetizers.
469
00:20:35,976 --> 00:20:38,915
Please make your way around
to the front, thank you.
470
00:20:47,365 --> 00:20:50,572
Right, well done.
Michael, please make your way
down with your appetizers.
471
00:20:50,605 --> 00:20:51,808
- Thank you.
- Yes, Chef.
472
00:20:56,483 --> 00:20:59,456
Mmm, the dramatics. Ooh!
473
00:20:59,489 --> 00:21:03,631
- Smoke it up! Smoke it up!
- Keep it steady.
474
00:21:03,665 --> 00:21:05,234
I've taken so many risks
with this dish.
475
00:21:05,234 --> 00:21:08,541
This is the first impression
of my finale menu,
476
00:21:08,575 --> 00:21:10,779
so it really does need to sing.
477
00:21:10,812 --> 00:21:12,281
Whew.
478
00:21:13,818 --> 00:21:19,997
- Crowd: Ooh.
- Willie: All right, judges.
479
00:21:27,078 --> 00:21:28,815
Joe: Ooh-la-la.
480
00:21:28,848 --> 00:21:33,525
For the appetizer,
I made you a cold smoked
steelhead trout
481
00:21:33,558 --> 00:21:36,263
with a pomelo
and cucumber aguachile,
482
00:21:36,263 --> 00:21:39,202
salsa macha,
and pickled cucumbers.
483
00:21:39,235 --> 00:21:42,709
Visually, it's stunning.
484
00:21:42,743 --> 00:21:44,880
The colors pop.
It's got that glamour.
485
00:21:44,914 --> 00:21:48,621
You're turning the whole
aguachile culture on its head.
486
00:21:48,655 --> 00:21:50,792
You definitely
wouldn't smoke an aguachile,
487
00:21:50,792 --> 00:21:54,332
and I love the fact
that you're putting
your little touch onto that.
488
00:21:54,365 --> 00:21:57,539
It looks like something
that I would be proud to serve
at a table in a restaurant.
489
00:21:57,606 --> 00:22:00,679
- Wow.
- Let's hope it tastes
as good as it looks.
490
00:22:02,215 --> 00:22:04,018
Cross your fingers, boy.
491
00:22:20,284 --> 00:22:21,988
Michael, what a way
to start the finale.
492
00:22:22,021 --> 00:22:24,660
It's fresh, it's vibrant.
493
00:22:24,693 --> 00:22:26,697
I love the freshness
of the aguachile.
494
00:22:26,731 --> 00:22:27,900
Just be careful.
495
00:22:27,933 --> 00:22:31,674
When you prepare trout like that
and you lift that skin,
496
00:22:31,741 --> 00:22:33,878
you've got to go
over that bloodline.
497
00:22:33,912 --> 00:22:37,553
I've got essence of
the bloodline left on my fish.
498
00:22:37,586 --> 00:22:40,090
And also the trout needs
a touch more salt for me.
499
00:22:40,090 --> 00:22:43,631
I think you did
so many different things
here brilliantly.
500
00:22:43,665 --> 00:22:46,804
I think the idea
of the salsa macha with
its inherent smokiness
501
00:22:46,837 --> 00:22:49,944
echoes the smoke that you
already introduced into it,
502
00:22:49,977 --> 00:22:52,583
and they stand up
to one another,
and I love that.
503
00:22:52,616 --> 00:22:55,822
Yeah, you took
a risk here, Michael,
and it's good.
504
00:22:55,855 --> 00:22:59,597
I just feel like
when you have a void of salt
in a dish like this,
505
00:22:59,630 --> 00:23:02,703
it's kind of like hearing
music mono, not stereo.
506
00:23:02,736 --> 00:23:04,038
- Michael: Mm.
- And that hurts.
507
00:23:05,341 --> 00:23:07,713
- Thank you, Michael.
- Thank you.
508
00:23:07,746 --> 00:23:10,552
- Good job, Michael. Good job.
- You got it, Mike.
509
00:23:12,990 --> 00:23:14,660
I think the fascinating thing
about this dish is
510
00:23:14,727 --> 00:23:16,631
how is this gonna connect
with his main course?
511
00:23:16,697 --> 00:23:18,701
- Are we going up
or are we gonna go down?
- Exactly.
512
00:23:19,937 --> 00:23:23,143
Dara, can you please bring
your appetizer forward?
513
00:23:23,176 --> 00:23:25,114
- Go, Dara!
- Dara!
514
00:23:27,619 --> 00:23:29,623
- Dara!
- Go, Dara!
515
00:23:29,657 --> 00:23:33,063
Even though
I got really frazzled
516
00:23:33,063 --> 00:23:35,067
and had to remake my sauce,
517
00:23:35,134 --> 00:23:38,340
I have to present it still
with the confidence
518
00:23:38,373 --> 00:23:40,845
that I would if it was perfect.
519
00:23:40,879 --> 00:23:42,315
Can you please
describe the dish?
520
00:23:42,348 --> 00:23:45,622
Today I prepared
a crispy skin red snapper
521
00:23:45,655 --> 00:23:48,260
with asparagus
and a miso béarnaise sauce.
522
00:23:48,293 --> 00:23:50,130
Young lady, tough start.
523
00:23:50,164 --> 00:23:52,068
You got frazzled there
at the last couple of minutes.
524
00:23:52,101 --> 00:23:53,938
- Yes, Chef.
- But visually, yeah,
it looks intriguing.
525
00:23:53,938 --> 00:23:55,609
I think you got a really nice
color on the skin.
526
00:23:55,642 --> 00:23:57,345
The knife cuts are
beautiful on the vegetables,
527
00:23:57,378 --> 00:24:00,150
and love the idea
of this miso béarnaise.
528
00:24:00,184 --> 00:24:02,188
Can't wait to dig in.
529
00:24:18,420 --> 00:24:20,057
Fish are cooked beautifully,
young lady.
530
00:24:20,090 --> 00:24:21,961
Crispy skin.
531
00:24:21,994 --> 00:24:24,933
But I've got a big issue
with this sauce.
532
00:24:25,000 --> 00:24:29,475
It's a cross between
a cold béarnaise
and a warm mayonnaise.
533
00:24:30,411 --> 00:24:31,847
Damn.
534
00:24:43,871 --> 00:24:47,713
Gordon: Dara, I've got
a big issue with this sauce.
535
00:24:47,713 --> 00:24:51,186
It's a cross between
a cold béarnaise
and a warm mayonnaise.
536
00:24:52,288 --> 00:24:54,693
Damn.
537
00:24:54,727 --> 00:24:57,465
And you need to cook those
egg yolks to create a sabayon,
538
00:24:57,465 --> 00:25:00,705
which completes a texture
to a béarnaise.
539
00:25:00,705 --> 00:25:02,676
But the miso works.
540
00:25:02,709 --> 00:25:04,312
And bizarrely,
it actually tastes quite nice.
541
00:25:04,345 --> 00:25:05,949
Thank you, Chef.
542
00:25:05,949 --> 00:25:09,322
I'm not so hung up on the
technicalities of this sauce.
543
00:25:09,355 --> 00:25:11,326
Béarnaise, mayonnaise, aioli--
544
00:25:11,359 --> 00:25:13,230
it doesn't make
a difference to me.
545
00:25:13,230 --> 00:25:16,002
Quite frankly,
what makes a difference to me--
that it's all yours.
546
00:25:16,036 --> 00:25:19,442
- And it's delicious.
- Thank you, Joe.
547
00:25:19,442 --> 00:25:22,883
I would imagine
that personal approach you have
548
00:25:22,916 --> 00:25:25,320
to making food
comes from maybe your dad.
549
00:25:25,320 --> 00:25:27,124
- Mm-hmm.
- You have a courage
550
00:25:27,158 --> 00:25:29,462
to just kind of do
what's right to you,
551
00:25:29,462 --> 00:25:30,464
and it worked for me.
552
00:25:30,497 --> 00:25:33,070
This is damn good.
553
00:25:33,103 --> 00:25:35,809
There's a lot of rich flavors
with the grilling of the leeks
554
00:25:35,842 --> 00:25:40,484
and the asparagus echoing
that really sort of richness
of the skin of the snapper.
555
00:25:40,518 --> 00:25:43,023
The idea of having
this aggressive flavor
556
00:25:43,090 --> 00:25:45,729
I think really says
a lot of boldness about you,
557
00:25:45,762 --> 00:25:47,364
and I really, really
appreciate that.
558
00:25:47,398 --> 00:25:49,402
Gordon: Thanks, Dara.
559
00:25:49,435 --> 00:25:51,239
- Go, Dara!
- All right, Dara!
560
00:25:51,239 --> 00:25:54,145
Emily: Wow, Dara!
Good job!
561
00:25:54,178 --> 00:25:56,751
- Fish cooked beautifully,
by the way. Absolutely.
- Joe: Yeah, fish was good.
562
00:25:56,751 --> 00:26:00,491
- And the seasoning was very
consistent throughout.
- Yep.
563
00:26:00,525 --> 00:26:03,698
Okay, Christian, can you please
bring your appetizers down?
564
00:26:05,200 --> 00:26:06,971
Yeah, Christian!
565
00:26:07,004 --> 00:26:10,979
For my appetizer,
I stayed true to myself
and my Southern roots.
566
00:26:11,012 --> 00:26:13,250
It's a restaurant quality dish
to me.
567
00:26:15,387 --> 00:26:16,891
Okay, Christian,
what did you make us?
568
00:26:16,891 --> 00:26:20,230
Tonight I prepared for you
a fried green tomato
569
00:26:20,264 --> 00:26:21,934
topped with a crawfish salad,
570
00:26:21,967 --> 00:26:24,706
remoulade sauce, and caviar.
571
00:26:24,740 --> 00:26:26,911
Christian, I think this dish,
for me, screams you.
572
00:26:26,944 --> 00:26:29,516
I think you're refusing
to become anybody different.
573
00:26:29,550 --> 00:26:32,789
- Yes, Chef.
- And I think it's one
of the most glamorous,
574
00:26:32,823 --> 00:26:34,793
poshest green tomatoes
in America tonight anywhere,
575
00:26:34,827 --> 00:26:36,964
because I've never seen
a green tomato quite like that.
576
00:26:36,997 --> 00:26:39,302
- Thank you.
- Yeah, Christian, I think
this is really much in line
577
00:26:39,335 --> 00:26:41,841
with what's happening
right now in the South,
578
00:26:41,874 --> 00:26:43,945
where chefs are interpreting
Southern traditional food
579
00:26:43,978 --> 00:26:47,017
and elevating it,
and I like this.
580
00:27:04,285 --> 00:27:07,124
Christian, tomato's delicious.
581
00:27:07,124 --> 00:27:08,961
- I just love the crunch.
- Thank you.
582
00:27:08,961 --> 00:27:11,332
I think for me the magic
is in the breading.
583
00:27:11,332 --> 00:27:12,836
It's crispy and it's classy.
584
00:27:12,869 --> 00:27:15,440
The green tomato
is absolutely delicious.
585
00:27:15,474 --> 00:27:16,544
Everything works.
586
00:27:16,544 --> 00:27:18,815
The only issue,
it's over-macerated
587
00:27:18,881 --> 00:27:21,186
with the herbs,
which is distracting
588
00:27:21,186 --> 00:27:24,292
from those wonderful, sweet,
salty crawfish
589
00:27:24,325 --> 00:27:26,095
- with the caviar.
- Gotcha.
590
00:27:26,129 --> 00:27:27,866
I've had a lot of green tomatoes
in my life,
591
00:27:27,866 --> 00:27:29,570
and this one
is completely unique,
592
00:27:29,570 --> 00:27:31,206
and it's so you,
and I just love that.
593
00:27:31,239 --> 00:27:33,243
But at this level,
I got to take you to task
594
00:27:33,243 --> 00:27:35,582
because we're talking
about tools of refinement.
595
00:27:35,615 --> 00:27:36,917
How do you get it
to that next level?
596
00:27:36,917 --> 00:27:38,253
Take that cornmeal and buzz it,
597
00:27:38,320 --> 00:27:39,823
so you can give it
the fineness of the breading.
598
00:27:39,857 --> 00:27:41,259
Maybe put some seasoning
in there.
599
00:27:41,292 --> 00:27:42,529
Yes, Chef.
600
00:27:42,562 --> 00:27:44,165
- But delicious stuff.
- Thank you.
601
00:27:44,198 --> 00:27:45,334
I like the dish.
602
00:27:45,400 --> 00:27:47,539
I liked everything about it.
603
00:27:47,572 --> 00:27:49,543
I think that what
you were able to do
604
00:27:49,576 --> 00:27:52,616
is put yourself
and your background
605
00:27:52,616 --> 00:27:54,051
and all the things
that are important to you,
606
00:27:54,085 --> 00:27:55,487
including your son
and family, on a plate.
607
00:27:55,522 --> 00:27:57,424
- Good job.
- Thank you.
608
00:27:57,458 --> 00:28:00,230
Whoo! Yes!
609
00:28:00,264 --> 00:28:01,332
Way to go, baby.
610
00:28:03,638 --> 00:28:05,073
Good seasoning throughout.
611
00:28:05,107 --> 00:28:07,278
This is him, man,
and I love it.
612
00:28:08,915 --> 00:28:12,388
So your favorite appetizer
was what?
613
00:28:12,421 --> 00:28:13,658
Good question.
614
00:28:13,691 --> 00:28:15,929
I don't know who has the edge
615
00:28:15,962 --> 00:28:17,899
- after the first round.
- Mm-hmm.
616
00:28:17,933 --> 00:28:21,640
Michael, Dara, Christian,
what a great introduction
617
00:28:21,674 --> 00:28:23,644
to your menus this evening.
618
00:28:23,644 --> 00:28:25,314
Well done, all of you.
619
00:28:25,314 --> 00:28:28,554
Honestly, right now
it is anyone's game.
620
00:28:28,588 --> 00:28:30,625
This finale is neck and neck.
621
00:28:30,658 --> 00:28:33,864
The level competition
is so intense,
622
00:28:33,898 --> 00:28:37,037
but my appetizer
was not perfect.
623
00:28:37,071 --> 00:28:38,406
And so if I don't step up,
624
00:28:38,440 --> 00:28:40,979
I could start to fall behind
in this finale.
625
00:28:41,012 --> 00:28:44,318
And that is
not an option for me.
626
00:28:54,372 --> 00:28:56,744
( cheering )
627
00:28:59,048 --> 00:29:03,423
Wow, those appetizers were
definitely restaurant quality.
628
00:29:03,456 --> 00:29:06,195
Now we're almost ready
to begin the entrée round.
629
00:29:06,195 --> 00:29:09,268
But it wouldn't be
a "MasterChef" finale
630
00:29:09,302 --> 00:29:11,472
without some
last minute surprises.
631
00:29:11,506 --> 00:29:13,376
Oh, God.
632
00:29:13,410 --> 00:29:19,121
We have a very special guest
joining us for the entrée round.
633
00:29:19,155 --> 00:29:23,096
And he has certainly seen
his fair share of dishes
634
00:29:23,129 --> 00:29:26,169
in this kitchen
over many, many years.
635
00:29:26,202 --> 00:29:28,574
Everyone,
put your hands together
636
00:29:28,608 --> 00:29:31,880
for an OG "MasterChef" judge...
637
00:29:33,450 --> 00:29:34,452
Graham Elliot!
638
00:29:38,561 --> 00:29:41,099
Yes!
639
00:29:43,537 --> 00:29:45,541
- Whoo!
- Oh!
640
00:29:45,541 --> 00:29:47,444
Graham Elliot here.
Come on, man, that's my boy.
641
00:29:47,478 --> 00:29:49,983
Graham Elliot was on my season,
season five.
642
00:29:50,017 --> 00:29:51,754
So just to have him back
in the MasterChef kitchen
643
00:29:51,754 --> 00:29:53,156
is such an amazing thing.
644
00:29:53,189 --> 00:29:55,260
- Welcome back, young man.
- Thank you.
645
00:29:55,293 --> 00:29:59,435
You were here right
at the very beginning of this
phenomenal competition.
646
00:29:59,468 --> 00:30:02,207
- Are you gonna be cooking
to your strengths?
- Mm-hmm.
647
00:30:02,241 --> 00:30:04,579
- Or you are you gonna be
cooking to their weaknesses?
- Mm-hmm.
648
00:30:04,613 --> 00:30:07,117
You have every reason
to be happy.
649
00:30:07,151 --> 00:30:10,023
- Thank you.
- I mean, I want to cry.
It's that good.
650
00:30:10,057 --> 00:30:12,061
This is one of the best
that you've put up.
651
00:30:12,094 --> 00:30:13,496
- It's really, really good.
- Wow, thank you.
652
00:30:13,531 --> 00:30:14,599
Good job, Christian.
653
00:30:14,633 --> 00:30:16,035
...in the middle.
Oh, jeez.
654
00:30:16,069 --> 00:30:18,139
- ( kids shouting )
- Oh!
655
00:30:21,012 --> 00:30:24,118
- This is my appetizer.
- This dish sealed the deal
656
00:30:24,151 --> 00:30:26,089
for Graham's
second Michelin star.
657
00:30:26,122 --> 00:30:28,159
Graham: I love the fact
that you steamed those.
658
00:30:28,193 --> 00:30:30,297
That's the kind of mentality
that a chef has,
659
00:30:30,330 --> 00:30:33,203
not a 12-year-old.
What's wrong with you?
660
00:30:34,271 --> 00:30:36,309
Graham, how does it
feel to be back?
661
00:30:36,342 --> 00:30:39,115
Amazing. Like, literally.
It's like a reunion, you know?
662
00:30:39,148 --> 00:30:42,087
- We love you.
- Aw, I love you.
663
00:30:42,121 --> 00:30:45,193
Willie, you know that I wear
the glasses for attention.
664
00:30:45,227 --> 00:30:48,166
I'm doing the same thing.
Attention.
665
00:30:48,199 --> 00:30:51,406
So, Graham, what advice
would you give all three
666
00:30:51,439 --> 00:30:54,078
of these talented chefs
ahead of this next big course?
667
00:30:54,111 --> 00:30:56,082
This is where you just
don't want to overthink things.
668
00:30:56,082 --> 00:30:57,418
You know what dish
you want to do.
669
00:30:57,451 --> 00:30:58,621
Commit to that,
670
00:30:58,654 --> 00:31:00,825
and really focus on
the technique and artistry.
671
00:31:00,825 --> 00:31:03,263
Absolutely.
Now you'll have 60 minutes
672
00:31:03,296 --> 00:31:06,670
to cook those amazing entrées.
673
00:31:06,703 --> 00:31:09,075
Please tell us
what you are making
674
00:31:09,075 --> 00:31:10,578
for the entrée round, Michael.
675
00:31:10,611 --> 00:31:14,018
I'm gonna make a chili rubbed
loin of lamb with a corn purée,
676
00:31:14,051 --> 00:31:16,355
a roasted poblano grit cake,
677
00:31:16,355 --> 00:31:18,393
- and a birria jus.
- Joe: Dara.
678
00:31:18,426 --> 00:31:21,365
I'll be making
Chinese style short ribs
679
00:31:21,399 --> 00:31:24,706
with whipped sweet potato,
a spiced roasted carrot,
680
00:31:24,740 --> 00:31:27,077
- and a carrot top gremolata.
- Wow.
681
00:31:27,111 --> 00:31:29,482
- Joe: Christian.
- Tonight I'll be preparing
for you guys
682
00:31:29,516 --> 00:31:32,187
a Cajun rubbed filet mignon,
crab cake,
683
00:31:32,221 --> 00:31:34,325
parsnip purée,
tomato cream sauce,
684
00:31:34,358 --> 00:31:38,500
and of course, my late
grandmother's favorite--
turnips.
685
00:31:39,569 --> 00:31:41,339
Joe: Love that.
686
00:31:41,372 --> 00:31:43,410
- Now are you three ready?
- All: Yes, Chef.
687
00:31:43,410 --> 00:31:45,447
60 minutes on the clock.
688
00:31:45,480 --> 00:31:48,153
Your time starts...
689
00:31:48,186 --> 00:31:50,424
- Now!
- Let's go!
690
00:31:56,670 --> 00:31:57,972
Dara: Sorry.
691
00:31:59,843 --> 00:32:02,381
Even though
I got really frazzled
692
00:32:02,414 --> 00:32:04,519
- in the appetizer round...
- Some soy sauce.
693
00:32:04,553 --> 00:32:06,857
...in the past,
I've been able to bounce back.
694
00:32:06,857 --> 00:32:10,397
And tonight is the night
that I have to make sure
695
00:32:10,430 --> 00:32:12,468
that I come back
stronger than ever.
696
00:32:12,501 --> 00:32:13,904
Christian:
Come on, y'all! Let's go!
697
00:32:13,904 --> 00:32:16,643
Let's go. Be careful.
698
00:32:24,291 --> 00:32:27,197
Wow. Here we go.
So, three amazing entrées.
699
00:32:27,231 --> 00:32:28,634
Which one's standing out
for you?
700
00:32:28,634 --> 00:32:30,470
For me,
it's gonna be Christian.
701
00:32:30,504 --> 00:32:32,909
I think if he's able
to pull off that marriage
of the crab cake,
702
00:32:32,909 --> 00:32:34,646
have that be
a textural component,
703
00:32:34,646 --> 00:32:35,748
I think we'll have a winner.
704
00:32:35,781 --> 00:32:37,719
Why's it so quiet?
Let's go.
705
00:32:37,752 --> 00:32:39,589
( cheering )
706
00:32:39,589 --> 00:32:42,227
We asked for dishes that could
stand up in our restaurants.
707
00:32:42,261 --> 00:32:45,333
Michael's loin of lamb
is the most restauranty dish
708
00:32:45,367 --> 00:32:48,306
in its conception,
so I think Michael's got it.
709
00:32:49,643 --> 00:32:51,212
Pepper.
710
00:32:51,245 --> 00:32:54,285
I think that Dara's short rib
sounds really exciting.
711
00:32:54,285 --> 00:32:57,659
- Yeah, Dara!
- Let's go!
712
00:32:57,692 --> 00:33:00,397
Whoo, whoo, whoo!
713
00:33:00,430 --> 00:33:03,604
- Right, look who's here.
- Hello, Chef.
714
00:33:03,637 --> 00:33:05,106
- Graham: How are you?
- Good. How are you?
715
00:33:05,140 --> 00:33:06,743
Good. You should
look more stressed out.
716
00:33:06,743 --> 00:33:08,246
- We're keeping cool today.
- Okay, okay, okay.
717
00:33:08,279 --> 00:33:09,583
Gordon: We are gonna keep cool.
718
00:33:09,649 --> 00:33:10,918
Why try and cook a short rib
719
00:33:10,952 --> 00:33:12,487
in under 60 minutes
in a pressure cooker?
720
00:33:12,487 --> 00:33:14,491
This is the finale.
It's not time to play it safe.
721
00:33:14,526 --> 00:33:16,697
And I know I'm gonna be
pulling these short ribs out
722
00:33:16,730 --> 00:33:19,401
with five, six minutes to go,
723
00:33:19,435 --> 00:33:21,740
so I'm putting it all
on the line.
724
00:33:21,740 --> 00:33:24,278
There's no way to kind of cheat
if they're undercooked,
725
00:33:24,311 --> 00:33:26,482
so I'm really, really hoping
that you get those going.
726
00:33:26,482 --> 00:33:28,319
Get that lid on there.
That's right.
727
00:33:28,353 --> 00:33:29,488
What's that in there?
What are you putting in there?
728
00:33:29,523 --> 00:33:30,925
Dara: This is dark soy
rice vinegar,
729
00:33:30,925 --> 00:33:33,229
brown sugar, chili flakes.
730
00:33:33,229 --> 00:33:35,233
The good thing that you're doing
is as that gets braised,
731
00:33:35,267 --> 00:33:37,437
you have all the time to work
on the other accompaniments
732
00:33:37,471 --> 00:33:39,208
- for the dish.
- Exactly, Chef.
733
00:33:39,241 --> 00:33:40,711
What does this entrée
say about Dara?
734
00:33:40,745 --> 00:33:43,483
This is inspired by one of
my favorite meals growing up.
735
00:33:43,517 --> 00:33:47,291
My grandma and my mom,
I grew up--
736
00:33:47,324 --> 00:33:48,627
I grew up eating spare ribs.
737
00:33:48,661 --> 00:33:50,598
I'm actually--
I'm using short ribs today.
738
00:33:50,631 --> 00:33:53,503
It's a play on your
traditional meat, potatoes,
739
00:33:53,537 --> 00:33:56,475
and carrots,
but I'm elevating it, so...
740
00:33:56,510 --> 00:33:58,847
Good luck, young lady.
Come on. Ten minutes gone.
741
00:33:58,847 --> 00:34:00,718
- Go, Dara!
- Yeah, let's go, Dara!
742
00:34:00,718 --> 00:34:02,956
- Yeah!
- Whoo!
743
00:34:02,956 --> 00:34:05,528
Perfect.
744
00:34:05,561 --> 00:34:08,466
Christian: Let's go, baby.
Let's go.
745
00:34:08,499 --> 00:34:10,470
Michael: That's good,
that's good, that's good.
746
00:34:12,609 --> 00:34:14,813
- Michael.
- Yes, Chef.
747
00:34:14,846 --> 00:34:16,382
All right, so talk to me
a little bit about your dish.
748
00:34:16,382 --> 00:34:18,019
What kind of lamb cut
are you using?
749
00:34:18,019 --> 00:34:19,723
I'm using shanks
to drive the broth,
750
00:34:19,756 --> 00:34:22,261
and then I'm gonna do
a chili rub on my loin of lamb.
751
00:34:22,261 --> 00:34:24,031
So we're gonna get kind of
a lot of depth of flavor
752
00:34:24,031 --> 00:34:25,601
both in the sauce
and in the lamb.
753
00:34:25,635 --> 00:34:27,705
Okay, now talk to me
about the garnish.
754
00:34:27,705 --> 00:34:31,312
Doing a beautiful aji amarillo
yellow pepper corn purée,
755
00:34:31,345 --> 00:34:32,515
and then I'm gonna
accompany that
756
00:34:32,548 --> 00:34:33,918
with a roasted
poblano grit cake.
757
00:34:33,951 --> 00:34:35,554
Aarón:
Man, you're a wacko.
758
00:34:35,554 --> 00:34:37,692
- You're taking
Peruvian chilies...
- Yeah.
759
00:34:37,725 --> 00:34:38,994
...and mixing them
with Mexican chilies.
760
00:34:38,994 --> 00:34:40,497
- Yeah.
- Have you gone mad?
761
00:34:40,531 --> 00:34:43,303
- Michael: Absolutely!
- Look, if I were you,
762
00:34:43,303 --> 00:34:44,873
try to put some beautiful sear
on this lamb,
763
00:34:44,873 --> 00:34:46,576
make sure
that the seasoning blend
764
00:34:46,576 --> 00:34:48,413
kind of echoes
what you have in your jus.
765
00:34:48,446 --> 00:34:49,916
- Heard.
- All right. Best of luck.
766
00:34:49,950 --> 00:34:50,985
Thank you so much.
767
00:34:51,018 --> 00:34:52,689
( cheering )
768
00:34:55,393 --> 00:34:56,830
Keep cracking, Mike!
Keep cracking.
769
00:34:56,863 --> 00:34:58,466
( muttering )
770
00:35:00,838 --> 00:35:02,307
There it goes.
771
00:35:02,307 --> 00:35:04,078
Michael: Perfect.
772
00:35:07,384 --> 00:35:09,723
- Joe: Christian, Christian.
- Sup?
773
00:35:09,723 --> 00:35:12,294
- Cajun filet, is that too much?
- Cajun rubbed filet.
774
00:35:12,327 --> 00:35:14,398
You know what I mean?
This is quite different.
775
00:35:14,465 --> 00:35:16,603
Out of New Orleans--
growing up, my grandmother,
776
00:35:16,637 --> 00:35:20,343
she grew turnips, she grew okra,
she grew collard greens.
777
00:35:20,377 --> 00:35:22,615
So, you know,
I just wanted to stay
true to myself.
778
00:35:22,649 --> 00:35:25,588
I know I'm taking a big risk
cooking these filets tonight.
779
00:35:25,621 --> 00:35:28,527
- You've got to make
four medium rare filets.
- Yes, I do.
780
00:35:28,560 --> 00:35:30,330
You know,
they're all gonna be cut,
781
00:35:30,363 --> 00:35:31,767
so there's nowhere to hide
today on the temperature.
782
00:35:31,800 --> 00:35:34,471
- For sure.
- What do you think
about Michael,
783
00:35:34,505 --> 00:35:37,344
who's making this lamb?
It seems very, very restauranty.
784
00:35:37,344 --> 00:35:39,582
Dara's taking a big risk
with those short ribs, right?
785
00:35:39,616 --> 00:35:41,520
- How do you feel?
- Honestly, hands down,
786
00:35:41,553 --> 00:35:44,325
I feel I have the most
expensive meat of the night,
787
00:35:44,325 --> 00:35:47,331
- you know what I mean?
- Expensive doesn't always win.
788
00:35:47,364 --> 00:35:50,337
Exactly. But, hey,
I bet you all four
789
00:35:50,337 --> 00:35:51,773
of these steaks
gonna be medium rare.
790
00:35:51,807 --> 00:35:54,879
( cheering )
791
00:35:54,913 --> 00:35:56,683
Do it, baby! Do it!
792
00:35:59,989 --> 00:36:01,860
- Yeah, that one in the middle.
- Mm-hmm.
793
00:36:01,860 --> 00:36:03,096
Christian:
Let's cook, baby.
794
00:36:03,096 --> 00:36:06,469
Gordon: We're just
coming up to halfway.
795
00:36:06,502 --> 00:36:07,905
Just over
30 minutes to go, guys.
796
00:36:09,943 --> 00:36:11,713
Michael: Oh, my God.
797
00:36:13,383 --> 00:36:15,020
I don't have time to play.
798
00:36:15,053 --> 00:36:17,692
Dara: All right, come on.
799
00:36:21,098 --> 00:36:22,635
Christian: Oh, yes.
Let's get it.
800
00:36:22,668 --> 00:36:24,371
Joe:
So, Christian is very confident.
801
00:36:24,371 --> 00:36:26,576
Again, he feels
he's got this in the bag.
802
00:36:26,610 --> 00:36:28,346
When you cook with love,
you just know.
803
00:36:28,379 --> 00:36:31,620
Joe: He's doing four filets,
12 to 14 ounce,
804
00:36:31,653 --> 00:36:33,657
pan-seared, and they all
gotta be medium rare.
805
00:36:33,690 --> 00:36:35,126
So, that's just a lot
of jeopardy right there.
806
00:36:35,126 --> 00:36:37,999
Every single second
of this cook counts.
807
00:36:38,032 --> 00:36:39,536
It's like how my mama
used to say,
808
00:36:39,569 --> 00:36:41,439
"Chris, make today count."
809
00:36:41,439 --> 00:36:44,946
I got to make sure all four
steaks is cooked medium rare,
810
00:36:44,979 --> 00:36:46,983
and it's a big risk.
811
00:36:46,983 --> 00:36:48,687
I can't mess this up.
812
00:37:04,418 --> 00:37:06,355
So, Christian feels
he's got this in the bag,
813
00:37:06,388 --> 00:37:10,731
but there's a lot of jeopardy
in those filet mignons
and the Cajun seasoning.
814
00:37:10,731 --> 00:37:13,402
Chris, you working on
your crab cake mixture?
815
00:37:13,436 --> 00:37:15,674
Yes, sir. It's not
your traditional crab cake,
816
00:37:15,708 --> 00:37:17,344
but you got a little bit
of New Orleans in there--
817
00:37:17,377 --> 00:37:19,616
shrimp, claw meat, and crab.
818
00:37:19,649 --> 00:37:22,588
- Nice.
- If the filet wasn't enough,
819
00:37:22,622 --> 00:37:24,559
you have the seafood
on the dish, which also,
you know,
820
00:37:24,592 --> 00:37:27,464
a crab cake has to be moist,
has to be crunchy.
821
00:37:27,464 --> 00:37:28,901
- There's a lot of jeopardy
in this dish.
- Yeah.
822
00:37:28,934 --> 00:37:31,907
Hey, Dad, make sure you make
some more of that crab cake.
823
00:37:31,940 --> 00:37:33,710
Got you, baby.
824
00:37:36,248 --> 00:37:38,821
Looks good, Dara.
825
00:37:38,854 --> 00:37:42,360
So, Dara's on it.
Thankfully those ribs
are in that pressure cooker.
826
00:37:42,394 --> 00:37:45,935
Think about the jeopardy
of a pressure cooker
in the "MasterChef" finale.
827
00:37:45,968 --> 00:37:48,807
You put it in,
you open it up three minutes
828
00:37:48,841 --> 00:37:50,678
before you have to plate,
and it's either there
or it's not.
829
00:37:50,711 --> 00:37:52,515
- That's right. No control.
- You have nowhere to hide.
830
00:37:52,548 --> 00:37:54,619
Aarón: Does it allot
you enough time
831
00:37:54,619 --> 00:37:56,388
- to make sure your
presentation is beautiful?
- Graham: Right.
832
00:37:56,422 --> 00:37:57,758
'Cause you're gonna be
struggling to get that meat on
833
00:37:57,792 --> 00:37:59,361
- at the right time.
- Both: Yeah.
834
00:38:01,833 --> 00:38:03,035
Wow.
835
00:38:03,035 --> 00:38:05,541
Michael seems very confident.
836
00:38:05,574 --> 00:38:08,446
He's gonna get a lot of flavor
out of this lamb shank
837
00:38:08,479 --> 00:38:10,216
sort of braising liquid
that's gonna turn into a sauce.
838
00:38:10,250 --> 00:38:12,822
I like the strategy of Michael,
very complex,
839
00:38:12,855 --> 00:38:16,630
very restauranty, of creating
a sauce for a lamb loin
840
00:38:16,630 --> 00:38:19,569
based on a secondary lamb cut
like the lamb shank.
841
00:38:19,602 --> 00:38:21,773
But again,
too much ambition for Michael?
842
00:38:21,806 --> 00:38:23,644
Come on, baby.
843
00:38:23,644 --> 00:38:26,248
45 minutes gone. We're now down
to the last 15 minutes.
844
00:38:26,248 --> 00:38:27,552
Come on.
845
00:38:29,789 --> 00:38:31,860
- All right, Dara,
you've put the meat in there.
- Yeah.
846
00:38:31,893 --> 00:38:33,764
You don't get to see it
until three minutes
before you plate it.
847
00:38:33,797 --> 00:38:36,803
- Yes, Chef.
- You're gonna serve us
those short ribs,
848
00:38:36,803 --> 00:38:38,640
and I'm gonna take that meat
between my fingers
849
00:38:38,674 --> 00:38:40,544
- and I'm gonna pinch it
like this.
- Yes, Chef.
850
00:38:40,578 --> 00:38:42,882
And if I doesn't fall apart,
it's gonna be a problem.
851
00:38:42,915 --> 00:38:44,819
I know, and that's a risk
that I'm willing to take.
852
00:38:44,853 --> 00:38:46,857
Joe: Well, look,
I'm very, very excited.
853
00:38:46,890 --> 00:38:47,925
And just remember.
854
00:38:51,566 --> 00:38:53,670
- Come on, Dara!
- What's going on, Christian?
855
00:38:53,670 --> 00:38:54,939
- What's up, boss?
- Talk to me.
How do you feel?
856
00:38:54,939 --> 00:38:56,676
- I'm feeling great right now.
- Yeah?
857
00:38:56,676 --> 00:38:58,012
It seems like
you're ahead of the game.
858
00:38:58,045 --> 00:39:00,049
You've got your crab cakes
already fabricated.
859
00:39:00,083 --> 00:39:02,688
They're looking good.
There's a nice little
thickness to that.
860
00:39:02,722 --> 00:39:04,859
- You know.
- There you go.
861
00:39:06,295 --> 00:39:08,534
All right.
Now, Christian, your entrée
862
00:39:08,534 --> 00:39:11,205
is sort of like
the meat and potatoes,
863
00:39:11,238 --> 00:39:12,842
or in your case,
the meat and parsnips
864
00:39:12,875 --> 00:39:14,846
- of this meal, right?
- Yeah. Yes.
865
00:39:14,846 --> 00:39:16,516
That presentation
needs to be concise,
866
00:39:16,550 --> 00:39:18,019
- it needs to be beautiful...
- Correct.
867
00:39:18,019 --> 00:39:20,624
- ...whimsical,
and catch the eye.
- Yes, Chef.
868
00:39:20,658 --> 00:39:21,960
- You gonna be able to do that?
- I'm gonna be able to do that.
869
00:39:21,993 --> 00:39:23,864
- All right,
we're counting on you.
- Yes, Chef.
870
00:39:23,864 --> 00:39:26,001
- Go, Christian!
- Come on, Chris.
871
00:39:26,035 --> 00:39:27,304
- Right, young man.
- Michael, how we doing?
872
00:39:27,304 --> 00:39:28,907
Michael:
Ooh, we're doing good.
873
00:39:28,941 --> 00:39:30,778
- How you feeling?
- A little bit stressed,
874
00:39:30,811 --> 00:39:32,247
- but I'm having a great time.
- There's a lot going on here.
875
00:39:32,280 --> 00:39:33,850
Yeah. Yeah, yeah, yeah, yeah.
876
00:39:33,884 --> 00:39:35,588
I'm just getting ready for
my grit cakes to come together.
877
00:39:35,588 --> 00:39:37,023
I'm prepping all my "mise".
878
00:39:37,023 --> 00:39:38,527
I've got my corn purée done.
879
00:39:38,560 --> 00:39:40,564
My herbs are done.
My radishes are pickling.
880
00:39:40,598 --> 00:39:42,535
Man, everything's happening
right now.
881
00:39:42,568 --> 00:39:44,706
All the garnish has been done.
Sauce is en route.
882
00:39:44,706 --> 00:39:47,545
- The lamb's still raw here.
- It's not super thick.
883
00:39:47,578 --> 00:39:49,147
I need to treat it very,
very delicately.
884
00:39:49,181 --> 00:39:51,586
Is this going in the oven at all
or completely done in the pan?
885
00:39:51,620 --> 00:39:52,989
Michael: I'm gonna just
finish it gently in the oven
886
00:39:53,022 --> 00:39:54,892
'cause I don't want
to burn those spices.
887
00:39:54,926 --> 00:39:57,097
- Good, so baste it.
Work nice and tidy.
- Yes, Chef.
888
00:39:57,130 --> 00:39:59,301
- Good luck.
- Spend an extra minute
to get organized.
889
00:39:59,334 --> 00:40:02,207
- You got it. Thank you.
- You got this!
890
00:40:02,207 --> 00:40:03,977
- Man, he's behind.
- He's behind.
891
00:40:04,011 --> 00:40:06,415
It literally looks like
he's making five dishes.
892
00:40:06,415 --> 00:40:08,620
- There's stuff everywhere.
- Gordon: So he's got all
the pickled vegetables,
893
00:40:08,620 --> 00:40:11,793
everything else ready, but
the grit cakes need to be set
894
00:40:11,826 --> 00:40:14,197
before he makes
an actual cake and fry them.
That's still in the pan.
895
00:40:14,231 --> 00:40:15,901
He's not gonna
get all that done.
896
00:40:15,935 --> 00:40:18,840
Too many burners, too many pots,
too many unnecessary things.
897
00:40:18,874 --> 00:40:21,613
I agree, but when you look
at the station, it's a mess.
898
00:40:21,646 --> 00:40:23,316
There is crap everywhere.
899
00:40:23,349 --> 00:40:24,752
Joe: I'm concerned
that Michael's ambition
900
00:40:24,786 --> 00:40:26,021
might take him down today.
901
00:40:26,055 --> 00:40:27,390
I'm nervous.
902
00:40:27,424 --> 00:40:29,762
I work clean, I'll look clean.
903
00:40:29,796 --> 00:40:32,400
- My plate will be clean.
- The jeopardy for Dara,
904
00:40:32,400 --> 00:40:33,971
when she serves me
that short rib
905
00:40:34,004 --> 00:40:36,342
and I can put my fingers in it
and squeeze it apart,
906
00:40:36,375 --> 00:40:38,547
- it'll be perfect.
- Graham: Yeah.
907
00:40:38,580 --> 00:40:39,849
Gordon: This is gonna be
make or break.
908
00:40:39,882 --> 00:40:41,720
When that lid comes off,
it could go either way.
909
00:40:41,753 --> 00:40:44,458
Christian's now starting
to sear his beef.
910
00:40:44,491 --> 00:40:46,796
Some are that size,
some are that size.
They're not all the same size.
911
00:40:46,830 --> 00:40:49,602
Four filets, medium rare,
there's nowhere for him to hide.
912
00:40:49,636 --> 00:40:52,808
This is gonna be so down
to the final minute.
913
00:40:52,842 --> 00:40:54,846
Everyone's really
playing it risky.
914
00:40:54,879 --> 00:40:57,083
Gordon: Yeah, one wrong move
in these final moments
915
00:40:57,150 --> 00:40:59,722
and their dreams of becoming
the next MasterChef
916
00:40:59,756 --> 00:41:02,293
- could go up in smoke.
- ( cheering )
917
00:41:02,293 --> 00:41:04,899
- Go, Dara!
- Yeah, Dara!
918
00:41:04,932 --> 00:41:06,101
Whoo!
919
00:41:07,270 --> 00:41:08,472
Let's go, Chris!
920
00:41:12,848 --> 00:41:14,084
Oh, boy.
921
00:41:14,117 --> 00:41:17,057
Next time, the "Back to Win"
finale continues.
922
00:41:17,090 --> 00:41:18,827
It's the finale now.
Everything you've done so far
923
00:41:18,860 --> 00:41:20,964
in this competition,
you're not blowing it now.
924
00:41:20,964 --> 00:41:23,069
Less than five minutes,
and Dara's short ribs
are still in the pot.
925
00:41:23,102 --> 00:41:24,839
Gordon: We are judging you
on what you serve.
926
00:41:24,839 --> 00:41:26,676
Big, deep breath.
Compose yourself.
927
00:41:26,710 --> 00:41:27,878
With another guest judge
to impress...
928
00:41:27,912 --> 00:41:30,383
Give a big warm welcome.
Christina Tosi!
929
00:41:30,416 --> 00:41:32,788
...and with just
two courses left,
930
00:41:32,822 --> 00:41:35,460
it's a fierce fight
to the finish line.
931
00:41:35,460 --> 00:41:37,097
This dessert is a triumph.
932
00:41:37,130 --> 00:41:39,836
You're pushing the boundaries.
You're testing our palates.
933
00:41:39,836 --> 00:41:42,775
It's clear that
you know great flavor.
It's a beautiful dessert.
934
00:41:42,808 --> 00:41:46,549
America's next MasterChef is...