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Gordon: It's the "MasterChef:
Back to Win" grand finale.
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00:00:05,266 --> 00:00:07,268
So far,
in the appetizer round,
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00:00:07,311 --> 00:00:10,401
all three finalists have shown
they are hungry for the title.
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Tonight is your last chance
to prove that you deserve
the grand prize.
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Christian:
Let's go, let's go!
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It's stunning.
It's got that glamour.
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It looks like something
that I would serve at a table
in a restaurant.
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Christian, I think this dish
screams you.
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The magic is in the breading.
It's classic.
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Delicious stuff.
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Young lady, tough start,
you got frazzled,
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but fish is cooked beautifully.
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- And it's delicious.
- Thank you.
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And the entrée round
kicked off
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with a very special
guest judge.
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Graham Elliot!
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- Yes!
- Everyone's really
playing it risky.
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- The level is sky high.
- Absolutely.
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Let's go, guys.
You got this!
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Let's go, baby, let's go.
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This is gonna be
down to the final minute.
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Tonight, the "Back to Win"
finale continues.
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It's the finale now.
Everything you've done
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so far in this competition,
you're not blowing it now.
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Less than five minutes,
and Dara's short ribs
are still in the pot.
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Gordon:
We are judging you
on what you serve.
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Big, deep breath,
compose yourself.
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And with another guest judge
to impress...
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Give a big warm welcome.
Christina Tosi!
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...it's a fierce fight
to the finish line.
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This dessert is a triumph.
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You're pushing the boundaries.
You're testing our palates.
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Christina: It's clear
that you know great flavor.
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It's a gorgeous dessert.
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America's next MasterChef is...
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- Ten minutes to go!
- Here we go!
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This entrée round is gonna be
so down to the final minute.
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Everyone's really
playing it risky.
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- Let's go Mike! Go, Michael!
- Go, Mike!
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Gordon:
Michael's doing this chili rub
loin of lamb.
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Joe: He's doing a double corn,
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a corn fritter
and a corn cream,
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which could be interesting
with lamb.
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Oh, my gosh.
Breathe, breathe, breathe.
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- Michael's way behind.
- He's behind, and, I mean,
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it literally looks
like he's making five dishes.
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I'm concerned
that Michael's ambition might
take him down today.
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[ bleep ]
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I work clean, I look clean,
my plate will be clean.
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The jeopardy for Dara--
when she serves me
that short rib
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and I can put my fingers in it
and squeeze it apart,
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- it'll be perfect.
- Graham: Yeah, yeah.
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Gordon:
This is gonna be
make or break.
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When that lid comes off,
it could go either way.
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- Yeah.
- Yeah.
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Keep pushing.
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Gordon:
Christian's now starting
to sear his beef.
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Some are that size,
some are that size.
They're not all the same size.
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That's a major
point of jeopardy.
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Four filets, medium rare,
there's nowhere for him to hide.
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Oh, boy.
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[ cheering ]
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I don't have time for this.
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What is Michael doing?
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Did they set hard enough?
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Oh, [ bleep ].
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- This is not how
it's ever been before.
- No.
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- Oh, my God.
- Look at me, okay?
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What you're doing now is
creating a mess, so slow down.
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Everything you've done so far
in this competition,
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you're not blowing it now.
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- Composure.
- Okay.
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- If it's not good,
you don't serve it.
- Yes, Chef.
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'Cause we are judging you
on what you serve.
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Big, deep breath.
Compose yourself.
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- Okay.
- Wow.
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Five minutes to go!
Come on, guys!
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Emily, right now,
who's in jeopardy?
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It's less than five minutes,
and Dara's short ribs
are still in the pot.
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So I am, like,
having a heart attack
for her right now.
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Yep. Michael's grit cakes
have gone all soft.
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They're nowhere near crispy
like he said they would be.
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What should he be doing?
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I mean, you don't
want to start over,
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so maybe crisp them up
in a pan or something?
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- Uh-huh.
- And how's Christian looking?
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I mean, he's really taking
that time with his plating,
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so the steaks are resting.
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Hopefully he can pull it through
in these last four minutes.
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Amazing. Amazing.
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Come on, come on.
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Dara, you're doing great.
Take a deep breath.
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I'm nervous about
your short ribs, Dara.
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90 seconds to go!
Come on!
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Yeah, it's time for her
to open that thing.
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Open that thing up, Dara.
Dara, open it up.
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- There you go. Open it up.
- She's going to open it up.
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- Carefully.
- Careful. Be careful.
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- [ cheering ]
- Emily: Oh!
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- Those are beautiful.
- Those look amazing.
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- They look beautiful.
- Yes, Chef.
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- Keep it going, girl.
- Yes, Chef.
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Taste everything, you guys.
You got this.
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- Michael,
that's cooked perfectly.
- [ bleep ]
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- Ooh, I'm shaking.
- Go, Christian!
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Yeah, Dara!
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Gordon:
Okay, Dara, you've got
to get it on the plate.
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- All right, come on.
- Get it on the plate!
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- Get that meat on that plate.
- 30 seconds!
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Now the sauce!
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Oh, my God.
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All:
Ten, nine, eight...
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seven, six, five...
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four, three, two, one.
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- Aarón: That's it!
- Gordon: And stop!
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- Good job.
- Wow.
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What an incredible
entrée round.
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Please make your way
around to the front.
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Michael, let's start
with you please.
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Bring your entrées down,
thank you.
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- Go, Mike!
- Go, Mike!
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After the appetizer round,
I felt like I was smack-dab
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in the center
of this competition.
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Whoo! Come on, Michael!
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But with the entrée round,
I'm getting concerned
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that I bit off
more than I can chew.
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But I believe in pushing myself
to my limit,
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and that's what I did tonight.
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Right, please describe
your dish.
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This is a chili rubbed
loin of lamb
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with a roasted
poblano grit cake,
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corn purée, and birria jus.
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You literally
worked your ass off
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there across
those last 60 minutes.
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And you look
at the final product,
it looks good.
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The dish looks really tasty
and the colors are vibrant.
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Unfortunately,
with the cook on the lamb,
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it looks like it wasn't evenly
seared all the way around.
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Gordon: Shall we?
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Is that the consistency
you're looking for in the sauce?
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I did want it thick.
I wanted it to be able to kind
of soak up the heartiness.
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Wow. Michael,
the crispy corn cake
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needs to be a little bit
more crispy, as you know.
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That's not delivering
what it should in terms
of the texture.
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But I love the corn purée.
It's delicious.
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Mushrooms, beautiful.
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- But the lamb
is slightly overcooked.
- Heard.
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I like all the components.
There's a lot going on.
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But I think the cooking
of the lamb,
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it's more going towards medium
than medium rare.
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I like the way that
you embraced some of those
Mesoamerican ingredients
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with the corn purée
and the mushrooms.
It just makes sense.
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- The overall flavor
is something that's pleasant.
- Okay. Thank you, Chef.
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I think the flavors
are all there.
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00:07:00,245 --> 00:07:03,814
You've got the poblanos
that are in the grit cake,
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which provide a lot
of that earthy flavor, too.
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So it's a flavor bomb.
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Really delicious,
and I think you did a good job.
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Aarón:
Thank you, Michael.
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I actually enjoyed the corn cake
more than the lamb.
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- I thought it was quite good.
- The grit cake was nice, yeah.
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Dara, please bring
your dish forward.
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Dara! Yeah! Whoo!
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A few different
things went wrong
in my appetizer round,
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but I feel really good
about my entrée.
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I was definitely calmer, cleaner.
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That definitely is reflected
in my plates.
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00:07:41,199 --> 00:07:42,984
Dara, please describe
what you've made.
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For my entrée, I made
Chinese-style short ribs
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with a whipped Japanese
sweet potato,
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spiced carrots,
caramelized pearl onions,
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with a carrot top gremolata.
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- Visually, young lady,
it looks beautiful.
- Thank you, Chef.
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Yeah, aesthetically
very interesting.
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I love this kind of
decorative wreath effect.
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Now the moment of truth.
I'm gonna do the pinch test.
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- Are you ready?
- Yes, Chef.
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Let's see if this works.
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Oh, yeah.
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Yeah, Dara!
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Dara, you took a big risk
in that pressure cooker,
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and, young lady, it paid off.
It's delicious.
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A dark rich, sticky,
beautiful short rib
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with that light, fluffy mash.
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00:08:44,393 --> 00:08:46,787
You're 20 years of age,
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00:08:46,787 --> 00:08:48,789
but it tastes like there's
20 years of cooking in here,
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and I think that's
the exciting thing for me.
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Aarón:
It's spicy, it's intriguingly
reduced and rich.
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00:08:55,360 --> 00:08:58,494
It's just really
thought-provoking food.
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00:08:58,538 --> 00:09:01,018
- Well done.
- Thank you, Chef.
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00:09:01,018 --> 00:09:05,806
If anything,
it is that the sauce
is a little over-reduced,
192
00:09:05,806 --> 00:09:07,024
so it's almost
on the verge of saltiness.
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00:09:07,068 --> 00:09:08,852
Luckily, the sweet potato
and the carrot
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00:09:08,896 --> 00:09:10,637
add that sweetness
to kind of balance.
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00:09:10,724 --> 00:09:12,160
- Great job.
- Thank you.
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00:09:12,160 --> 00:09:15,772
Yeah, um, look.
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00:09:17,644 --> 00:09:19,515
I would serve this
in my restaurant.
198
00:09:19,559 --> 00:09:22,736
I would eat it
at his restaurant.
199
00:09:22,823 --> 00:09:24,041
And I would eat it
at his restaurant.
200
00:09:24,085 --> 00:09:25,739
- Great job.
- Thank you, Joe.
201
00:09:25,782 --> 00:09:27,828
Thank you so much.
202
00:09:27,871 --> 00:09:30,004
- Yeah, Dara!
- Come on, Dara!
203
00:09:30,091 --> 00:09:32,572
[ cheering ]
204
00:09:36,837 --> 00:09:39,709
Yeah, it's very good.
Very good, indeed.
205
00:09:39,753 --> 00:09:40,884
Okay, Christian,
please bring us down your dish.
206
00:09:44,061 --> 00:09:46,977
I feel like this is
the best plating I've ever done
throughout this competition.
207
00:09:47,021 --> 00:09:50,024
- Let's go, Chris.
- Let's go, baby.
208
00:09:50,067 --> 00:09:51,852
I'm just hoping and praying
209
00:09:51,895 --> 00:09:54,985
that these steaks
are cooked right.
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00:09:55,072 --> 00:09:56,944
Okay, Christian,
please describe the dish to us.
211
00:09:56,987 --> 00:10:00,077
Tonight I've prepared for you
a Cajun rubbed filet mignon
212
00:10:00,121 --> 00:10:05,082
with a shrimp and crab cake,
with sautéed turnip greens,
213
00:10:05,082 --> 00:10:07,998
parsnip purée, and a tomato
Cajun cream sauce.
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00:10:07,998 --> 00:10:10,087
Christian, visually,
it looks beautiful.
215
00:10:10,131 --> 00:10:12,002
The filet looks like
it's sat in an unctuous pool
216
00:10:12,089 --> 00:10:15,049
- of absolute wonderful purée.
- Thank you, Chef.
217
00:10:15,092 --> 00:10:18,226
Question is,
you've got four filets here.
218
00:10:18,226 --> 00:10:21,185
A lot of variation,
'cause they're different
in size as well.
219
00:10:21,229 --> 00:10:23,927
You're telling us
that they're all medium rare.
220
00:10:24,014 --> 00:10:25,842
I feel that they are
all medium rare, sir.
221
00:10:25,886 --> 00:10:28,889
Let's find out.
222
00:10:28,932 --> 00:10:32,501
Come on, Dad. Come on, now.
Come on, come on, come on.
223
00:10:47,081 --> 00:10:49,387
You've got four filets here.
224
00:10:49,474 --> 00:10:52,042
A lot of variation,
'cause they're different
in size as well.
225
00:10:52,129 --> 00:10:54,001
You're telling us
that they're all medium rare.
226
00:10:54,044 --> 00:10:56,046
I feel that they are
all medium rare, sir.
227
00:10:56,090 --> 00:10:57,874
Let's find out.
228
00:11:00,703 --> 00:11:01,748
All right.
229
00:11:03,750 --> 00:11:04,881
It's perfect medium rare.
230
00:11:04,968 --> 00:11:07,057
Yes.
231
00:11:10,104 --> 00:11:11,540
Mine is beautifully done.
232
00:11:19,635 --> 00:11:21,202
- Aarón: Little under.
- Joe: Mm.
233
00:11:21,289 --> 00:11:22,856
One left.
234
00:11:27,077 --> 00:11:29,558
It's a little under.
235
00:11:42,223 --> 00:11:45,617
Christian, I think you took
a really bold move
236
00:11:45,617 --> 00:11:49,099
'cause we've got four
different sized filets,
and mine's cooked beautifully.
237
00:11:49,143 --> 00:11:51,536
But two of the steaks
are medium rare
238
00:11:51,536 --> 00:11:54,539
and two are rare,
so there's a technical problem.
239
00:11:54,539 --> 00:11:57,238
But, flavor-wise,
it is absolutely [ bleep ]
delicious.
240
00:11:57,281 --> 00:11:58,805
Thank you, Chef.
241
00:12:01,982 --> 00:12:04,114
I love the purée.
It's just silky smooth
242
00:12:04,158 --> 00:12:06,464
- and very creamy.
- Thank you, Chef.
243
00:12:06,508 --> 00:12:09,293
For me, it's a little underdone,
which is a disappointment.
244
00:12:09,337 --> 00:12:13,341
But overall, the choices
that you made here resulted
in big, beautiful flavor.
245
00:12:13,384 --> 00:12:16,561
Thank you, Chef.
Thank you, Chef.
246
00:12:16,605 --> 00:12:21,566
I love that the sweetness that
comes with the glazed turnip
247
00:12:21,566 --> 00:12:25,048
pairs so well with the crab,
which is gorgeous and golden.
248
00:12:25,135 --> 00:12:27,703
You added just enough binding
to hold it together.
249
00:12:27,747 --> 00:12:29,357
Christian, you kind of created
250
00:12:29,400 --> 00:12:31,359
a bit of an existential
crisis for me,
251
00:12:31,359 --> 00:12:33,709
because I really like
this dish.
252
00:12:33,753 --> 00:12:35,145
But if these four dishes
253
00:12:35,189 --> 00:12:37,060
were dropped in
my restaurant tonight,
254
00:12:37,147 --> 00:12:38,845
two of them are going
back to the kitchen.
255
00:12:38,932 --> 00:12:40,150
Mm.
256
00:12:40,194 --> 00:12:42,979
- Too bad. Thank you.
- Thank you.
257
00:12:43,023 --> 00:12:44,720
Yeah, good point.
258
00:12:47,636 --> 00:12:51,074
- But the flavors,
I mean, are delicious.
- Yeah.
259
00:12:51,161 --> 00:12:52,946
- Happy?
- Let's do it.
260
00:12:52,989 --> 00:12:54,730
Wow, well done.
261
00:12:57,472 --> 00:13:00,954
Michael, Dara, Christian,
two rounds down, one to go.
262
00:13:00,954 --> 00:13:03,608
- This is it.
- Joe: Okay, guys,
263
00:13:03,652 --> 00:13:05,741
we all know that desserts
are notoriously difficult
264
00:13:05,741 --> 00:13:07,743
to execute and master.
265
00:13:07,787 --> 00:13:10,398
But pull them off right tonight
266
00:13:10,441 --> 00:13:13,618
and you will leave a lasting
and sweet impression.
267
00:13:13,662 --> 00:13:18,058
And just so we know
you're putting forth
your best dishes,
268
00:13:18,058 --> 00:13:23,628
we have yet another
special guest joining us
this evening.
269
00:13:23,715 --> 00:13:28,068
Not only is she one
of the most prominent
pastry chefs on the planet,
270
00:13:28,111 --> 00:13:32,028
she's also beloved family
of the MasterChef team.
271
00:13:32,072 --> 00:13:34,552
Oh, my goodness.
272
00:13:34,639 --> 00:13:39,209
Give a big warm welcome
to the Milk Bar maven,
273
00:13:39,253 --> 00:13:43,648
- Christina Tosi!
- Whoo!
274
00:13:47,478 --> 00:13:50,220
[ cheering continues ]
275
00:13:50,264 --> 00:13:52,048
Yay!
276
00:13:55,269 --> 00:13:59,055
Aah! My head is just like
rainbows and butterflies.
277
00:13:59,142 --> 00:14:00,927
Wow.
278
00:14:01,014 --> 00:14:03,451
She's the dessert queen,
279
00:14:03,451 --> 00:14:05,148
and to know
that she's gonna be tasting
280
00:14:05,235 --> 00:14:08,108
my dessert tonight
is exciting.
281
00:14:08,151 --> 00:14:11,372
She is MasterChef legendary.
282
00:14:13,591 --> 00:14:15,245
Thank you so much
for coming back here tonight.
283
00:14:15,245 --> 00:14:17,117
It feels like a homecoming.
284
00:14:17,117 --> 00:14:21,861
Gordon:
Please welcome Christina Tosi.
285
00:14:21,904 --> 00:14:24,951
Christina is truly one
of the most revered pastry
chefs anywhere in the world.
286
00:14:25,038 --> 00:14:27,257
Derrick, it's gorgeous.
287
00:14:27,301 --> 00:14:29,694
The bright red
from the raspberry sauce,
288
00:14:29,694 --> 00:14:32,349
and just that paper thin layer
of tempered chocolate.
289
00:14:32,393 --> 00:14:34,134
Really nice decision.
290
00:14:34,134 --> 00:14:35,918
That sumac seasoning
really brings out both
291
00:14:35,962 --> 00:14:37,267
the potatoes and the lamb.
292
00:14:37,311 --> 00:14:39,052
Shayne the Train,
that ribeye steak
293
00:14:39,095 --> 00:14:41,619
is cooked beautifully.
It's got a kick.
294
00:14:41,706 --> 00:14:44,144
Brandi, this dessert
is stunning.
295
00:14:44,187 --> 00:14:47,495
Incredibly proud of you.
Dream big, everyone.
296
00:14:47,538 --> 00:14:51,107
You never know where
your food dreams might take you.
297
00:14:51,151 --> 00:14:55,720
Shayne, have you
missed Christina?
298
00:14:55,764 --> 00:14:57,766
It's safe to say
I've missed you very much, Christina.
299
00:14:57,853 --> 00:15:00,508
- Dude.
- I'm a grown man now.
300
00:15:00,551 --> 00:15:02,292
- A lot has changed.
- I mean--
301
00:15:02,292 --> 00:15:04,773
Aarón:
Are you asking her
on a date or what?
302
00:15:04,860 --> 00:15:08,081
Can you behave
yourself, please?
303
00:15:08,124 --> 00:15:09,299
Dara, your face lit up.
304
00:15:09,299 --> 00:15:10,300
You nervous?
305
00:15:10,344 --> 00:15:13,303
A little bit more now.
306
00:15:13,303 --> 00:15:15,740
You're such
an inspiration to me,
307
00:15:15,784 --> 00:15:19,570
so being able
to cook for you tonight
is gonna be incredible.
308
00:15:19,614 --> 00:15:22,399
- Thank you.
- Gordon: Amazing.
309
00:15:22,399 --> 00:15:26,403
How important is that
level of perfection across
this dessert tonight?
310
00:15:26,403 --> 00:15:29,319
I mean, you remember
the highlight of your meal
311
00:15:29,319 --> 00:15:31,452
and you remember
the tail end of your meal.
312
00:15:31,539 --> 00:15:33,541
That dessert is crucial,
313
00:15:33,541 --> 00:15:36,109
and in this competition,
we've seen things change.
314
00:15:36,152 --> 00:15:37,545
As far as I'm concerned,
315
00:15:37,588 --> 00:15:38,763
it's for any of
you three to take.
316
00:15:38,763 --> 00:15:40,113
Gordon: Absolutely.
317
00:15:40,156 --> 00:15:42,332
Graham, you've got
a bird's eye view
318
00:15:42,376 --> 00:15:43,638
from up in the balcony.
319
00:15:43,681 --> 00:15:44,900
You're safe in the arms
of Big Willie.
320
00:15:44,944 --> 00:15:48,121
- He's waiting for you.
- Whoo!
321
00:15:48,208 --> 00:15:49,557
- Thank you, Graham.
- All right. Thanks, guys.
322
00:15:49,600 --> 00:15:52,255
Gordon:
We'll catch up with you
a bit later.
323
00:15:52,342 --> 00:15:55,911
This is it, everybody.
Your desserts.
324
00:15:55,955 --> 00:15:57,347
Michael,
we'll start with you.
325
00:15:57,347 --> 00:15:59,697
Today, I'm gonna be making
deep fried milk
326
00:15:59,784 --> 00:16:03,223
with a mango ice cream
327
00:16:03,266 --> 00:16:05,573
and a cajeta goat's milk
dulce de leche
328
00:16:05,616 --> 00:16:06,661
with tropical fruit salsa.
329
00:16:06,704 --> 00:16:08,228
- Wow.
- Mmm.
330
00:16:08,271 --> 00:16:10,230
Dara?
331
00:16:10,273 --> 00:16:12,232
For dessert, I will be making
a vanilla ile flottante.
332
00:16:12,275 --> 00:16:13,276
So that's a floating island.
333
00:16:13,363 --> 00:16:14,843
A floating island, yes,
334
00:16:14,930 --> 00:16:16,584
which is like a pavlova--
335
00:16:16,627 --> 00:16:19,369
the crispy meringue,
the marshmallowy center,
336
00:16:19,413 --> 00:16:21,284
with a passionfruit
crème anglaise,
337
00:16:21,328 --> 00:16:23,721
tropical fruit, and
a caramelized forbidden rice.
338
00:16:23,808 --> 00:16:26,507
- Mm.
- Christian, please.
339
00:16:26,594 --> 00:16:27,987
Tonight, I'll be
preparing for you
340
00:16:28,030 --> 00:16:30,250
Dorothy's Southern
banana pudding,
341
00:16:30,293 --> 00:16:32,426
topped with salted pecans
and a lemon cookie.
342
00:16:32,469 --> 00:16:34,036
Wow.
343
00:16:34,080 --> 00:16:35,081
So, who is Dorothy?
344
00:16:35,168 --> 00:16:36,647
Dorothy is my late grandmother.
345
00:16:36,691 --> 00:16:39,607
I'm gonna go ahead
and elevate this dessert
346
00:16:39,607 --> 00:16:41,043
and it's gonna pop.
347
00:16:41,087 --> 00:16:45,352
- They all sound delicious.
- Wow.
348
00:16:45,395 --> 00:16:49,138
The final dish.
That's all that remains
before we crown
349
00:16:49,182 --> 00:16:51,836
our "Back to Win"
MasterChef champion.
350
00:16:51,880 --> 00:16:54,187
- Are you all ready?
- Yes, Chef.
351
00:16:54,187 --> 00:16:55,710
Give it all you've got.
352
00:16:55,753 --> 00:16:58,104
Your 60 minutes start...
353
00:16:58,191 --> 00:17:02,108
- Now!
- Let's go!
354
00:17:02,195 --> 00:17:04,762
Oh, my God. Let's go!
355
00:17:04,849 --> 00:17:09,332
I'm going into the dessert round
with a lot of confidence,
356
00:17:09,376 --> 00:17:12,553
but I do feel a little
extra pressure
357
00:17:12,596 --> 00:17:14,772
because everyone knows
that pastry desserts
are my thing.
358
00:17:14,859 --> 00:17:17,993
- Okay.
- Well done.
Let's go, Michael.
359
00:17:18,037 --> 00:17:20,343
Let's go. Good.
360
00:17:20,430 --> 00:17:22,519
Well done, Christian.
Let's go!
361
00:17:22,519 --> 00:17:26,219
I'm nervous because this
last cook means so much to me.
362
00:17:26,262 --> 00:17:27,872
You know, it's a tribute
to my grandmother.
363
00:17:27,872 --> 00:17:30,049
My focus right now
is to finish strong
364
00:17:30,092 --> 00:17:32,660
and to make my family proud.
365
00:17:32,747 --> 00:17:35,315
- Here we go again.
- Michael: Going into
the dessert round,
366
00:17:35,358 --> 00:17:37,534
I know my entrée
wasn't the best,
367
00:17:37,578 --> 00:17:40,407
which puts me in
a very precarious situation.
368
00:17:40,450 --> 00:17:45,455
- You got it, Mike.
- This dessert is ultimately
the deciding factor
369
00:17:45,499 --> 00:17:49,242
in who wins this season
of "MasterChef."
370
00:17:49,242 --> 00:17:50,373
Oh, my God.
371
00:18:01,210 --> 00:18:03,734
This is it.
For me, the dessert,
372
00:18:03,778 --> 00:18:05,519
as you know, is one
of the most important ones.
373
00:18:05,562 --> 00:18:07,347
Joe: And the dishes
need to be at the level
374
00:18:07,390 --> 00:18:08,478
that we would serve
at any of our restaurants.
375
00:18:08,522 --> 00:18:10,219
- Yeah.
- So that's the gauntlet.
376
00:18:10,263 --> 00:18:11,481
We have great themes
to the menus.
377
00:18:11,481 --> 00:18:13,570
So, Michael's
is modern Tex Mex.
378
00:18:13,614 --> 00:18:17,270
- Dara...
- [ cheering continues ]
379
00:18:23,102 --> 00:18:24,755
Fred:
Let's go, you guys!
380
00:18:24,799 --> 00:18:27,367
- Come on, Christian!
- Come on, Chris.
381
00:18:27,410 --> 00:18:30,935
- Come on, Dad!
- Fred: Whip it, Dara!
382
00:18:30,935 --> 00:18:32,807
Whip like a queen.
383
00:18:32,850 --> 00:18:34,548
Dara: Oh, yeah, come on.
There we go.
384
00:18:34,635 --> 00:18:36,550
[ sighs ]
385
00:18:36,593 --> 00:18:40,380
15 minutes gone,
45 minutes to go.
386
00:18:40,423 --> 00:18:42,295
Come on, guys.
387
00:18:42,338 --> 00:18:44,819
Looking good, Mike.
388
00:18:44,862 --> 00:18:46,734
- Right, young man,
how are you feeling?
- I'm feeling good.
389
00:18:46,734 --> 00:18:50,390
I got to get this
into the freezer as soon
as humanly possible.
390
00:18:50,433 --> 00:18:52,957
So, Michael, give me
a little insight.
What's in this pot?
391
00:18:52,957 --> 00:18:56,874
This is is my coconut milk
corn starch slurry
392
00:18:56,961 --> 00:18:59,399
that's gonna be formed
into these fried milk balls.
393
00:18:59,442 --> 00:19:01,401
- So it's a coconut fried milk.
- That's right.
394
00:19:01,401 --> 00:19:03,968
- Why coconut?
- I just love
the tropical flavors.
395
00:19:04,012 --> 00:19:05,579
There's gonna be a lot
of tropical fruit with this,
396
00:19:05,622 --> 00:19:07,494
and it's just gonna be special.
397
00:19:07,537 --> 00:19:08,538
It's gonna be something
that's never been done before.
398
00:19:08,538 --> 00:19:10,410
- Tex Mex, tropical fruit.
- Yeah.
399
00:19:10,453 --> 00:19:12,542
This is not
a tres leches cake,
400
00:19:12,542 --> 00:19:15,763
but it is my complete version
of tres leches.
401
00:19:15,763 --> 00:19:18,418
So I've got goat's milk,
coconut milk,
402
00:19:18,418 --> 00:19:20,420
and cream with my own
homemade mango ice cream.
403
00:19:20,463 --> 00:19:21,377
- Your three milks.
- My three milks.
404
00:19:21,421 --> 00:19:23,553
But the star
of the dessert is what?
405
00:19:23,553 --> 00:19:25,642
The fried milk
and that ice cream.
406
00:19:25,686 --> 00:19:27,688
Wait, the fried milk or the--
you can't have two stars.
407
00:19:27,775 --> 00:19:29,168
I really want
this ice cream to shine.
408
00:19:29,211 --> 00:19:30,473
It's my favorite part
of the dish.
409
00:19:30,560 --> 00:19:32,649
How're you gonna
plate this thing?
410
00:19:32,649 --> 00:19:34,434
I'm gonna plate it
very contemporary,
as I tend to do.
411
00:19:34,477 --> 00:19:36,566
It's gonna look
like art on a plate.
412
00:19:36,566 --> 00:19:38,220
Young man,
the very best of luck.
413
00:19:38,264 --> 00:19:39,265
Thank you both so much.
414
00:19:44,705 --> 00:19:47,664
Christian, my main man.
What's going on?
Talk to me about your dish.
415
00:19:47,708 --> 00:19:51,015
So I'm making my grandmother's
traditional banana pudding.
416
00:19:51,102 --> 00:19:54,541
Okay, banana pudding might
seem pretty straight forward.
But you're gonna elevate it.
417
00:19:54,584 --> 00:19:56,804
Yeah, my grandmother
and my uncle was very close...
418
00:19:56,804 --> 00:20:00,024
- Yes.
- ...and he used to eat
a lot of lemon cookies.
419
00:20:00,068 --> 00:20:01,591
- Okay.
- And it used to be
my favorite cookie,
420
00:20:01,635 --> 00:20:04,681
so I just decided to add
a little lemon zest to my wafer.
421
00:20:04,725 --> 00:20:07,815
- Yes.
- And then also I'm gonna
salt some pecans.
422
00:20:07,858 --> 00:20:10,426
My grandmother used to
grow pecans on her land,
423
00:20:10,470 --> 00:20:11,906
- so it's straight
home, you know?
- Yeah.
424
00:20:11,949 --> 00:20:13,734
I'm putting them
in some nice glasses,
425
00:20:13,821 --> 00:20:15,910
and it's gonna be a lot
of layers of flavor, brother.
426
00:20:15,953 --> 00:20:19,130
I love it.
This banana pudding
has a lot riding on it.
427
00:20:19,174 --> 00:20:21,829
It does. I have to make
my mom proud because
this is what she does.
428
00:20:21,872 --> 00:20:23,961
- Do us proud.
- Mom, how do you
think he's doing?
429
00:20:24,005 --> 00:20:25,963
- He's doing good.
- Handle your business,
all right, brother?
430
00:20:26,050 --> 00:20:28,270
- Thank you, Chef. Thank you.
- All right.
431
00:20:28,314 --> 00:20:30,272
Keep it up, baby.
Keep it up.
432
00:20:30,316 --> 00:20:31,839
Take a deep breath, Dara.
433
00:20:31,882 --> 00:20:32,753
Meringue's going.
434
00:20:35,582 --> 00:20:37,845
All right, Dara, let's talk
about the floating island.
435
00:20:37,888 --> 00:20:40,500
Yes, with a passionfruit
crème anglaise,
436
00:20:40,500 --> 00:20:43,067
some tropical fruit,
and a caramelized crispy rice.
437
00:20:43,067 --> 00:20:46,941
- So, a reinterpretation
of a pavlova.
- Essentially.
438
00:20:46,941 --> 00:20:48,551
Tell me about
the forbidden rice.
How do you do that?
439
00:20:48,638 --> 00:20:50,553
I just deep fried it
at 400 degrees.
440
00:20:50,640 --> 00:20:53,513
It's gonna make almost like
a Rice Krispy treat.
441
00:20:53,513 --> 00:20:55,428
So, this whole menu is a journey
into your childhood.
442
00:20:55,515 --> 00:20:59,736
Yeah, this dessert
really represents my past
and my present.
443
00:20:59,780 --> 00:21:02,652
So, I had a pavlova
at my first birthday.
444
00:21:02,696 --> 00:21:05,089
The present is
one of the most influential
445
00:21:05,089 --> 00:21:08,789
chef instructors I had
showed me this dessert.
446
00:21:08,876 --> 00:21:11,226
I have grown so much
as a person
447
00:21:11,226 --> 00:21:12,923
and as a culinarian,
448
00:21:12,967 --> 00:21:14,751
and I feel like I've been able
to show you guys that.
449
00:21:14,795 --> 00:21:17,450
- Totally.
- And today's just a new start
450
00:21:17,493 --> 00:21:19,887
as an adult
in this industry, so...
451
00:21:19,930 --> 00:21:21,541
So these,
at the end of the day,
452
00:21:21,584 --> 00:21:23,586
have to be light,
crispy, and chewy.
453
00:21:23,630 --> 00:21:25,675
- Yes, yes, yes, yes.
- Okay, can't wait.
Thanks, Dara.
454
00:21:25,675 --> 00:21:27,677
Thank you. - Yeah, Dara!
455
00:21:27,721 --> 00:21:29,113
Come on, Dara!
456
00:21:29,113 --> 00:21:32,160
We are coming down
to the last 20 minutes.
457
00:21:32,247 --> 00:21:33,509
Come on, guys.
458
00:21:35,729 --> 00:21:38,645
Joe: Oh.
459
00:21:38,688 --> 00:21:40,429
He's making his ice cream
with liquid nitrogen.
460
00:21:40,473 --> 00:21:41,691
Christina: When you make
ice cream like this,
461
00:21:41,691 --> 00:21:42,953
if you pour too much,
if you go too fast,
462
00:21:42,997 --> 00:21:44,912
you're freezing it quickly,
463
00:21:44,955 --> 00:21:47,871
you're crystallizing
the ice cream,
making it less smooth.
464
00:21:47,915 --> 00:21:50,570
- Sure. He seems to be putting
a lot of liquid nitrogen.
- Joe: Yeah, it's a lot.
465
00:21:50,570 --> 00:21:52,876
- Mad scientist!
- Joe: He's going back.
466
00:21:52,920 --> 00:21:54,704
- Christina: Oh, God,
he's going for more.
- Gordon: He's going for more.
467
00:21:54,748 --> 00:21:55,749
No, no, no.
Aah, aah, what is he doing?
468
00:21:58,621 --> 00:21:59,970
Christina:
Michael is taking that
blow torch and he's using it
469
00:22:00,014 --> 00:22:02,799
to warm up the pieces
of mango ice cream
470
00:22:02,843 --> 00:22:04,975
that have frozen up
the walls of his mixing bowl
471
00:22:05,019 --> 00:22:07,717
- to make one continuous
ice cream mixture.
- Oh, no.
472
00:22:07,804 --> 00:22:09,153
- What is he doing?
He's still going?
- There he goes again.
473
00:22:09,153 --> 00:22:11,721
Michael seems to just be
adding liquid nitrogen
474
00:22:11,765 --> 00:22:13,593
with reckless abandon.
475
00:22:13,636 --> 00:22:14,855
That's not a great recipe
for a great dessert.
476
00:22:14,898 --> 00:22:16,160
- No.
- Nope.
477
00:22:16,204 --> 00:22:17,553
Gordon: Oh, dear.
478
00:22:28,869 --> 00:22:33,090
Michael seems to just be
adding liquid nitrogen
with reckless abandon.
479
00:22:33,177 --> 00:22:34,962
That's not a great recipe
for a great dessert.
480
00:22:34,962 --> 00:22:37,834
- No.
- Nope.
481
00:22:37,878 --> 00:22:40,620
Christina: Okay, here he--
oh, my goodness. It's chunky.
482
00:22:40,663 --> 00:22:44,101
- Wow.
- He about to caramelize
some bananas.
483
00:22:44,188 --> 00:22:45,799
Aarón: Christian right now
is conjuring up the memory
484
00:22:45,842 --> 00:22:48,628
of his beloved grandmother
who, sadly, recently passed.
485
00:22:48,671 --> 00:22:51,065
He's gonna make
banana pudding.
486
00:22:51,065 --> 00:22:53,546
I have to say,
you don't often see
pudding as the star...
487
00:22:53,589 --> 00:22:55,635
- No.
- ...of a three-course meal.
488
00:22:55,678 --> 00:22:56,810
It seems a little
too simple for me.
I don't know.
489
00:22:56,897 --> 00:22:58,333
Let's go, baby.
490
00:23:03,904 --> 00:23:05,906
So, Dara's presented
a floating island meringue.
491
00:23:05,949 --> 00:23:08,474
But she's really delivering
a deconstructed pavlova.
492
00:23:08,561 --> 00:23:11,128
A pavlova is essentially
a large meringue
493
00:23:11,215 --> 00:23:14,001
with a passionfruit curd,
and then you surround
with fresh fruit.
494
00:23:14,088 --> 00:23:16,873
I think that Dara's trying
to make this a final send-off.
495
00:23:16,917 --> 00:23:19,659
Exactly. As always with Dara,
she's a great technician.
496
00:23:19,702 --> 00:23:21,008
Yes, but her plating skills
are phenomenal.
497
00:23:21,008 --> 00:23:22,792
But the thing
about a floating island
498
00:23:22,836 --> 00:23:25,752
is it's egg whites
and sugar, maybe vanilla.
499
00:23:25,795 --> 00:23:28,015
Gordon: I'm hoping
it's not too sweet.
500
00:23:28,058 --> 00:23:30,104
Fred:
Dang, Michael, look at you
with the pink pineapple.
501
00:23:30,147 --> 00:23:31,801
Oh, beautiful.
502
00:23:31,845 --> 00:23:33,673
So, Michael's got a lot going on
in his dessert, right?
503
00:23:33,673 --> 00:23:35,239
He sure does.
He's doing that fried milk,
504
00:23:35,283 --> 00:23:38,112
that needs to be sort of
like warm and oozy and gooey,
505
00:23:38,155 --> 00:23:42,116
and he's playing that
off of the sharp coldness
of a mango ice cream.
506
00:23:42,159 --> 00:23:43,813
Aarón: I just hope
he hasn't taken a bunch
of different elements
507
00:23:43,813 --> 00:23:45,249
and pray that
they work together.
508
00:23:45,249 --> 00:23:48,296
Sure. It sounds
a little bit like that.
509
00:23:48,383 --> 00:23:49,819
[ bleep ]
510
00:23:49,863 --> 00:23:52,256
That was hot. I'm all right.
511
00:23:52,256 --> 00:23:56,609
Gordon:
Five minutes remaining.
Come on, guys.
512
00:23:56,696 --> 00:23:58,480
Graham, bird's eye view
from the top.
513
00:23:58,524 --> 00:24:00,700
How's it looking
from up there?
514
00:24:00,743 --> 00:24:02,092
It's looking great.
Everyone's clearly
in their element.
515
00:24:02,136 --> 00:24:03,659
You have Christian plating,
516
00:24:03,703 --> 00:24:07,750
you have Dara looking
calm, composed,
517
00:24:07,794 --> 00:24:09,970
and then Michael, kind of
a recreation of the entrée.
518
00:24:10,013 --> 00:24:13,016
- Running around.
I'm getting nervous.
- Yes.
519
00:24:13,060 --> 00:24:16,933
But, again, pulling it off.
Fried milk. Amazing.
520
00:24:16,933 --> 00:24:19,762
Look at Michael's station
compared to Dara's station
right now.
521
00:24:19,849 --> 00:24:22,286
It's clear who's in control
and who is aflutter.
522
00:24:22,373 --> 00:24:24,854
- He is sweating out there.
- That's when you
try to do too much.
523
00:24:24,898 --> 00:24:29,946
- Go, Michael, go!
- Go, Christian!
524
00:24:29,990 --> 00:24:31,731
Don't forget your pecans.
525
00:24:31,774 --> 00:24:36,170
60 seconds to go!
Last minute. Come on, guys!
526
00:24:36,213 --> 00:24:39,956
Look at that.
Michael's ice cream
looks delicious.
527
00:24:40,000 --> 00:24:43,307
- Oh, my God,
she's removing the--
- There you go.
528
00:24:43,307 --> 00:24:45,092
- They're beautiful!
- They are beautiful.
529
00:24:45,092 --> 00:24:46,876
- Wow.
- Michael!
530
00:24:46,920 --> 00:24:47,616
Oh, my God.
531
00:24:50,140 --> 00:24:52,708
- [ bleep ]
- Come on, Mike.
532
00:24:52,752 --> 00:24:54,710
Come on, baby.
Come on, baby.
533
00:24:54,754 --> 00:24:56,103
Remember, this is
for your grandmother.
534
00:24:56,103 --> 00:24:57,757
20 seconds! Oh, my God.
535
00:24:57,800 --> 00:25:00,542
- Come on, Dara!
- Fred: Come on, Dara!
536
00:25:00,586 --> 00:25:03,806
All:
Ten, nine, eight,
537
00:25:03,893 --> 00:25:07,897
seven, six, five, four,
538
00:25:07,897 --> 00:25:11,727
- three, two, one!
- Gordon: And stop!
539
00:25:13,686 --> 00:25:16,340
- Gordon: Well done!
- Oh, my God.
540
00:25:16,340 --> 00:25:17,951
I've been saying
from the beginning,
541
00:25:17,994 --> 00:25:19,779
I came here to prove to myself,
542
00:25:19,822 --> 00:25:21,781
my family, the judges,
how much I've grown,
543
00:25:21,824 --> 00:25:24,784
and I'm feeling extremely
proud of myself.
544
00:25:24,827 --> 00:25:26,829
These are happy tears now.
545
00:25:29,049 --> 00:25:31,138
I made it.
The most important day
of my life.
546
00:25:31,181 --> 00:25:32,356
It was the hardest thing
I've ever done,
547
00:25:32,400 --> 00:25:35,011
but I'm still standing.
548
00:25:35,055 --> 00:25:36,535
Christian:
I'm feeling good.
I'm feeling content.
549
00:25:36,578 --> 00:25:38,798
At this point,
this can go either way,
550
00:25:38,841 --> 00:25:40,016
'cause these
are some amazing chefs.
551
00:25:40,060 --> 00:25:41,148
They put out
some amazing desserts.
552
00:25:41,191 --> 00:25:43,672
It's an honor to be back here
553
00:25:43,716 --> 00:25:45,805
and I feel like
I made my family proud,
554
00:25:45,848 --> 00:25:47,371
'cause I wanted
to stay true to myself.
555
00:25:47,371 --> 00:25:49,156
And staying true to myself
got me this far,
556
00:25:49,199 --> 00:25:50,418
so I'm very proud of myself.
557
00:25:50,505 --> 00:25:52,812
This is it, everyone,
558
00:25:52,812 --> 00:25:54,988
the dish that will seal
somebody's fate
559
00:25:55,031 --> 00:25:58,034
as the champion of season 12,
560
00:25:58,078 --> 00:26:00,167
"MasterChef: Back to Win."
561
00:26:00,167 --> 00:26:02,517
Please make your way
around to the front.
562
00:26:08,958 --> 00:26:11,744
Dara, can you please
bring your dessert forward?
563
00:26:11,787 --> 00:26:13,963
Yeah, Dara!
564
00:26:14,007 --> 00:26:16,313
What's she gonna do
with those meringues?
565
00:26:16,400 --> 00:26:18,098
I'm feeling really confident
with this dessert
566
00:26:18,185 --> 00:26:21,275
because it combines textures
567
00:26:21,318 --> 00:26:24,931
and a ton of traditional
French techniques.
568
00:26:24,974 --> 00:26:28,848
But also I'm dipping
my meringue domes in nitrogen
569
00:26:28,891 --> 00:26:32,547
to create this beautiful crust
of crispy meringue
570
00:26:32,591 --> 00:26:35,071
as well as that pillowy inside.
571
00:26:35,115 --> 00:26:38,858
- Gordon: She's basting them
in liquid nitrogen.
- Oh, wow.
572
00:26:38,858 --> 00:26:41,904
I'm extremely proud
of this dessert.
573
00:26:41,948 --> 00:26:46,256
I think it's gonna be
the perfect end
to my whole menu,
574
00:26:46,300 --> 00:26:50,696
and I feel like it
could get me that win.
575
00:26:50,783 --> 00:26:53,220
Dara, please describe
your dessert.
576
00:26:53,220 --> 00:26:55,875
I prepared a vanilla
ile flottante
577
00:26:55,918 --> 00:26:58,225
with a passionfruit
crème anglaise,
578
00:26:58,268 --> 00:27:01,794
tropical fruit, and
a caramelized forbidden rice.
579
00:27:01,794 --> 00:27:04,318
- Mm.
- Visually, it looks beautiful.
580
00:27:04,318 --> 00:27:06,146
I just love the colors.
Smart choice on the plateware.
581
00:27:06,233 --> 00:27:08,017
I just think
it's well thought out.
582
00:27:08,104 --> 00:27:09,889
- You smash the top?
- Yes, please smash the top.
583
00:27:12,282 --> 00:27:14,458
- Aarón: A-ha!
- Mine's not smashing.
584
00:27:14,458 --> 00:27:15,808
Is it supposed to crack?
585
00:27:15,851 --> 00:27:17,026
Gotta-- hard. Crush it.
586
00:27:17,026 --> 00:27:18,114
- Yeah.
- Harder?
587
00:27:18,158 --> 00:27:20,726
- Oh, no!
- Okay.
588
00:27:28,472 --> 00:27:31,214
I love a dessert
that looks like something
589
00:27:31,258 --> 00:27:34,261
I know and I've tasted before,
but is full of surprises.
590
00:27:34,304 --> 00:27:37,481
I like that you brought
big flavor to the table,
591
00:27:37,568 --> 00:27:41,485
and it's clear that
you thought about texture.
It's a gorgeous dessert.
592
00:27:41,529 --> 00:27:44,140
Dara, it's got that wow factor.
593
00:27:44,140 --> 00:27:47,187
It's a little too sweet,
but I love the crème anglaise.
594
00:27:47,274 --> 00:27:48,841
The fruit, it's refreshing.
595
00:27:48,884 --> 00:27:51,365
This is a very
well-seasoned dessert.
596
00:27:51,408 --> 00:27:52,845
I don't think people
talk about seasoning
with dessert enough.
597
00:27:52,845 --> 00:27:55,369
I think when you have
that passionfruit,
598
00:27:55,412 --> 00:27:58,154
those seeds give you
a pepper-ness to it that
I think is very pleasant.
599
00:27:58,198 --> 00:28:00,504
- Well done.
- Thank you, Chef.
600
00:28:00,504 --> 00:28:03,986
Dara, I love the use of
the savory herbs or greens.
601
00:28:04,030 --> 00:28:05,509
- What did you put in here?
- Micro-cilantro.
602
00:28:05,509 --> 00:28:07,990
Really smart, because it gives
complexity to the fruit.
603
00:28:08,077 --> 00:28:11,428
The forbidden rice,
it's a good textural contrast.
604
00:28:11,515 --> 00:28:13,648
- Very good.
- Thank you.
605
00:28:13,692 --> 00:28:18,392
- Good job, Dara.
- Yeah, Dara!
606
00:28:18,435 --> 00:28:20,394
I like the passionfruit
in that crème anglaise.
607
00:28:20,437 --> 00:28:22,135
It's a really
thoughtful dessert.
608
00:28:22,178 --> 00:28:25,225
- Yeah.
- Oh, my God.
609
00:28:25,312 --> 00:28:27,880
Michael, please step forward
with your dessert.
610
00:28:27,880 --> 00:28:28,881
Yes, Chef.
611
00:28:31,187 --> 00:28:34,190
I am feeling a sense of relief
that it's over,
612
00:28:34,234 --> 00:28:37,237
that whatever happens next
is out of my hands.
613
00:28:37,324 --> 00:28:39,761
I can only hope
that I've done enough
614
00:28:39,805 --> 00:28:40,806
to take home the trophy today.
615
00:28:40,893 --> 00:28:43,243
Please describe your dessert.
616
00:28:43,286 --> 00:28:46,115
Tonight, I've made for you
a play on tres leches.
617
00:28:46,202 --> 00:28:49,902
It's a homemade mango ice cream
with deep fried milk,
618
00:28:49,945 --> 00:28:52,905
salted cajeta
goat's milk caramel,
619
00:28:52,948 --> 00:28:54,558
and a tropical fruit salsa.
620
00:28:54,602 --> 00:28:56,256
Visually, Michael,
it's intriguing.
621
00:28:56,343 --> 00:28:58,562
The colors are great,
and it's the kind of dessert
622
00:28:58,606 --> 00:29:00,913
that whizzes across
the dining room floor,
623
00:29:01,000 --> 00:29:02,610
and it's a bit
of an eye catcher.
624
00:29:04,177 --> 00:29:07,441
What do you think is wrong
with my plate, Michael?
625
00:29:07,484 --> 00:29:12,141
Yeah, you are missing one
of your fried milk squares.
626
00:29:14,187 --> 00:29:17,059
Joe: And you chose
to short Aarón.
627
00:29:17,059 --> 00:29:19,627
Um...
628
00:29:19,714 --> 00:29:20,889
[ bleep ]
629
00:29:33,380 --> 00:29:36,905
What do you think is wrong
with my plate, Michael?
630
00:29:36,949 --> 00:29:41,518
Yeah, you are missing one
of your fried milk squares.
631
00:29:41,605 --> 00:29:43,651
And you chose to short Aarón.
632
00:29:43,738 --> 00:29:47,394
Um...
633
00:29:47,437 --> 00:29:49,657
I was hoping that Aarón
would be the most forgiving.
634
00:29:49,657 --> 00:29:50,658
- Oh!
- Oh.
635
00:29:50,658 --> 00:29:52,965
Gordon: Here's a secret.
636
00:29:53,052 --> 00:29:54,531
Just take one
off everyone's plate
637
00:29:54,531 --> 00:29:56,316
and then no one's
missed anything.
638
00:29:56,403 --> 00:29:57,883
- Yeah.
- Shall we?
639
00:30:08,545 --> 00:30:13,855
Michael, the ice cream
is delicious, young man.
640
00:30:13,899 --> 00:30:16,379
It's smooth, it's beautiful.
641
00:30:16,423 --> 00:30:18,904
I think your fried milk
could be a little less dense,
642
00:30:18,991 --> 00:30:20,253
but you're pushing
the boundaries,
643
00:30:20,296 --> 00:30:22,385
you're testing our palates.
644
00:30:22,429 --> 00:30:26,433
Michael, I think, conceptually,
it's a beautiful dessert.
645
00:30:26,433 --> 00:30:30,524
You clearly have an eye
for putting food on a plate.
646
00:30:30,567 --> 00:30:33,135
The mango ice cream
is the star.
647
00:30:33,179 --> 00:30:35,137
I think your goat's milk caramel
is really interesting.
648
00:30:35,224 --> 00:30:38,445
It's edgy. It's clear
that you know great flavor.
649
00:30:38,532 --> 00:30:41,013
It's clear that you have
a point of view and perspective.
650
00:30:41,100 --> 00:30:42,579
Thank you. I really
appreciate that feedback.
651
00:30:42,666 --> 00:30:46,018
Yeah, Michael, when I have
the ice cream, the crumble,
652
00:30:46,105 --> 00:30:48,977
and the tropical fruit salsa,
it's a beautiful bite.
653
00:30:49,021 --> 00:30:53,677
But I think that the cajeta
caramel is some completely
different concept.
654
00:30:53,764 --> 00:30:58,160
It's hard to marry the cajeta
with tropical fruit.
It's just difficult to do.
655
00:30:58,204 --> 00:31:02,512
And also,
I'm short one of those
fried milk portions,
656
00:31:02,556 --> 00:31:06,168
and consistency is such
a big part of our industry
657
00:31:06,212 --> 00:31:08,040
and you just got to be very
mindful of that, Michael.
658
00:31:08,127 --> 00:31:11,130
- Yeah.
- Michael, I want to compliment
you on this dessert,
659
00:31:11,173 --> 00:31:15,047
because we asked you
to cook us dishes
660
00:31:15,134 --> 00:31:17,484
that we would serve
in our restaurant.
I think you did that.
661
00:31:17,527 --> 00:31:19,878
- This dessert is a triumph.
- Thank you all.
662
00:31:26,885 --> 00:31:30,584
Okay, Christian,
please come forward.
663
00:31:30,627 --> 00:31:32,412
Christian:
I put so much passion,
664
00:31:32,499 --> 00:31:34,327
so much love into this dessert.
665
00:31:34,370 --> 00:31:37,069
I just hope that
the judges see that,
666
00:31:37,156 --> 00:31:40,768
because this dessert
is standing between me
667
00:31:40,855 --> 00:31:42,639
and a quarter million dollars.
668
00:31:42,639 --> 00:31:44,293
Okay, Christian,
what did you make for us?
669
00:31:44,337 --> 00:31:46,078
Tonight, I made for you
670
00:31:46,165 --> 00:31:48,123
Dorothy's Southern
banana pudding,
671
00:31:48,167 --> 00:31:51,083
with a bourbon caramel sauce,
672
00:31:51,170 --> 00:31:53,999
topped with salted pecans
and a lemon cookie.
673
00:31:54,042 --> 00:31:57,219
Christian, I think
the fascinating thing about
your plating tonight,
674
00:31:57,306 --> 00:31:59,221
looking across
all three courses,
675
00:31:59,221 --> 00:32:00,657
is that you're holding
on to the heritage,
676
00:32:00,657 --> 00:32:03,095
and it is clearly for a reason.
677
00:32:03,182 --> 00:32:08,230
You know, my grandmother
is not here to witness
me on this stage,
678
00:32:08,317 --> 00:32:12,017
but I just wanted
to give her a tribute.
679
00:32:15,194 --> 00:32:18,675
And if Grandma Dorothy
was sat next to Mom,
what would she say right now?
680
00:32:18,675 --> 00:32:22,679
The same thing that she been
saying when I left season five,
681
00:32:22,679 --> 00:32:23,811
that I'm proud of you.
682
00:32:23,811 --> 00:32:24,812
"I'm proud of you."
683
00:32:32,124 --> 00:32:33,429
Gordon:
Thank you, Christian.
684
00:32:33,473 --> 00:32:34,343
Thank you.
685
00:32:36,215 --> 00:32:37,216
Shall we?
686
00:32:49,576 --> 00:32:52,144
Young man, you know,
one thing is clearly evident.
687
00:32:52,187 --> 00:32:54,233
Your banana pudding
is delicious.
688
00:32:54,276 --> 00:32:55,712
It's not too sweet,
which is important.
689
00:32:55,712 --> 00:32:57,714
But when you look at
the elevation
690
00:32:57,714 --> 00:33:00,152
of the two dishes behind you,
691
00:33:00,239 --> 00:33:01,718
it's like this is
from a unique buffet
692
00:33:01,718 --> 00:33:03,111
off a floating super yacht.
693
00:33:05,722 --> 00:33:07,942
I think you could have
elevated it a touch more
694
00:33:07,986 --> 00:33:10,118
coming outside the glass
695
00:33:10,162 --> 00:33:11,641
and getting away
from that comfort zone.
696
00:33:11,685 --> 00:33:13,600
Yes, Chef.
697
00:33:13,643 --> 00:33:14,818
So, Christian,
I have this rule,
698
00:33:14,862 --> 00:33:18,170
always start with a flavor story
699
00:33:18,257 --> 00:33:20,563
that you believe in
with all of your might.
700
00:33:20,607 --> 00:33:23,914
And you have that
in this banana pudding.
It's Grandma's.
701
00:33:23,958 --> 00:33:29,181
But I don't know
that I know enough about you,
Christian, in this dish.
702
00:33:29,268 --> 00:33:31,705
But with that said, I mean,
good dessert's good dessert,
703
00:33:31,748 --> 00:33:35,274
and this is a really
delicious dessert.
704
00:33:35,317 --> 00:33:38,103
Aarón: It's complex,
at the same time
very simplistic.
705
00:33:38,190 --> 00:33:40,844
It's straightforward.
It's honest.
706
00:33:40,888 --> 00:33:42,411
It's just like you.
707
00:33:42,455 --> 00:33:45,284
Yes, Chef, thank you.
708
00:33:45,327 --> 00:33:47,112
Christian,
there's a bit of missed
opportunities in this dish.
709
00:33:47,112 --> 00:33:49,201
You could caramelize
the bananas
710
00:33:49,288 --> 00:33:50,724
in a little bit
of butter and brandy.
711
00:33:50,767 --> 00:33:53,161
So there's things you could do
to make it better.
712
00:33:53,205 --> 00:33:54,467
But, look,
I have to commend you
713
00:33:54,510 --> 00:33:56,643
on being true to yourself
in everything you do.
714
00:33:56,643 --> 00:33:59,124
You brought your grandmother's
dessert to the table.
715
00:33:59,167 --> 00:34:00,647
It's a beautiful thing.
Good job.
716
00:34:00,690 --> 00:34:03,824
Thank you.
717
00:34:06,566 --> 00:34:09,438
It's a delicious banana pudding.
718
00:34:09,482 --> 00:34:12,224
- Oh, man.
- We all had some
goods and bads.
719
00:34:12,224 --> 00:34:14,530
- Yeah. It's gonna--
- Let's be honest.
720
00:34:14,574 --> 00:34:16,228
- It's gonna come down
to the smallest details.
- It really is.
721
00:34:27,152 --> 00:34:29,110
That was
an extraordinary finish.
722
00:34:29,154 --> 00:34:30,894
All three of you
should be really proud
723
00:34:30,938 --> 00:34:33,245
of yourselves, honestly.
724
00:34:36,422 --> 00:34:38,337
And now that we've tasted
all of your dishes,
725
00:34:38,380 --> 00:34:41,644
we need to judge you
across your entire meal.
726
00:34:41,644 --> 00:34:46,258
Graham, please come down here
to join us in the restaurant.
727
00:34:46,345 --> 00:34:50,262
Right now, we have got
some very serious
decisions to be made.
728
00:34:50,305 --> 00:34:51,306
Please give us a moment.
729
00:35:05,059 --> 00:35:08,802
Okay, that was
really incredible.
730
00:35:08,802 --> 00:35:11,413
So, now down to the balance
of the overall menu.
731
00:35:11,500 --> 00:35:14,242
- Yeah.
- Shall we start with Michael?
732
00:35:14,286 --> 00:35:18,420
He wanted to go for a modern
Tex Mex approach with his menu.
733
00:35:18,464 --> 00:35:21,728
He went out the gate
with a spicy aguachile.
734
00:35:21,771 --> 00:35:24,687
And it was acidic and spicy,
what an aguachile should be.
735
00:35:24,687 --> 00:35:26,689
Visually, it had that impact.
It needed more salt, didn't it?
736
00:35:26,689 --> 00:35:29,257
It did, it did. But definitely
restaurant quality.
737
00:35:29,301 --> 00:35:31,520
- Sure.
- With Michael, I'm more
critical of his entrée.
738
00:35:31,607 --> 00:35:34,741
He really
didn't pay enough attention
to that lamb loin.
739
00:35:34,828 --> 00:35:37,700
The unfortunate thing
is that lamb being so delicate,
740
00:35:37,700 --> 00:35:39,354
- it was over-seasoned
and it was over-- yeah.
- It was overcooked.
741
00:35:39,398 --> 00:35:41,356
- Ay.
- Corn purée though,
was exceptional.
742
00:35:41,400 --> 00:35:42,618
- Yes.
- Come on.
743
00:35:42,618 --> 00:35:43,967
But I don't know
about that dessert.
744
00:35:43,967 --> 00:35:46,187
It was just a disconnect for me.
745
00:35:46,231 --> 00:35:48,842
There were parts
about Michael's dessert
that I really loved.
746
00:35:48,842 --> 00:35:51,366
I thought visually
it was stunning.
747
00:35:51,410 --> 00:35:54,021
It held gravitas
for the MasterChef kitchen,
748
00:35:54,108 --> 00:35:56,328
which I highly respected.
749
00:35:56,415 --> 00:35:59,548
I have to commend him
'cause he didn't play it safe.
750
00:35:59,635 --> 00:36:02,725
He didn't. He was the one
who went out there the most.
751
00:36:02,725 --> 00:36:06,947
So, Dara, she started off
with that crispy seared snapper.
752
00:36:06,990 --> 00:36:10,342
- Joe: And it was good.
- It was good. Fish were
cooked beautifully.
753
00:36:10,429 --> 00:36:12,692
Then for the entrée,
it was that amazing
braised short rib,
754
00:36:12,779 --> 00:36:16,261
and then this beautiful
sweet potato purée.
755
00:36:16,304 --> 00:36:18,959
- It was delicious.
- If we had that tonight
in a restaurant,
756
00:36:19,002 --> 00:36:20,656
we all would leave
and be like, "That short rib
was great, huh?"
757
00:36:20,656 --> 00:36:21,657
Absolutely.
758
00:36:21,657 --> 00:36:23,442
Dara's dessert,
759
00:36:23,485 --> 00:36:25,661
a very dense,
sweet meringue.
760
00:36:25,705 --> 00:36:28,708
But everything else around it
was acidic, was bright.
761
00:36:28,751 --> 00:36:30,884
That meringue,
I think it's something
that's memorable.
762
00:36:30,927 --> 00:36:33,800
Her instinct,
from a flavor standpoint,
763
00:36:33,843 --> 00:36:36,455
I think is the most
impressive of the three.
764
00:36:36,455 --> 00:36:38,761
I totally agree with that.
765
00:36:38,805 --> 00:36:40,720
Gordon: So, Christian came
out of the gate strong
766
00:36:40,763 --> 00:36:43,549
with that fried green tomato
and the remoulade.
767
00:36:43,592 --> 00:36:47,248
The flavor profile
was deep down South,
and it was absolutely spot-on.
768
00:36:47,292 --> 00:36:51,774
- It was good.
- Then his entrée was that
Cajun-spiced filet.
769
00:36:51,818 --> 00:36:55,691
Unfortunately,
half the filets were cooked
at different temperatures.
770
00:36:55,691 --> 00:36:58,346
But it was delicious.
771
00:36:58,346 --> 00:37:00,914
And he took just as much care
in the turnips
772
00:37:00,914 --> 00:37:03,482
as he did with the main star,
which was that filet.
773
00:37:03,482 --> 00:37:05,527
The flavors were awesome.
774
00:37:05,614 --> 00:37:07,268
That dessert at the end
was a classic take
775
00:37:07,312 --> 00:37:09,270
on his Grandma Dorothy's
pudding.
776
00:37:09,314 --> 00:37:11,664
He was so stuck
on the emotion of it,
777
00:37:11,707 --> 00:37:13,579
and a great dessert
is emotional,
778
00:37:13,579 --> 00:37:16,321
but it was Christian's grandma's
banana pudding,
779
00:37:16,364 --> 00:37:17,626
not Christian's banana pudding.
780
00:37:17,670 --> 00:37:20,368
The biggest ingredient
missing across his dessert
781
00:37:20,412 --> 00:37:22,936
- was the risk factor.
- I agree 100%.
782
00:37:22,936 --> 00:37:26,374
But his currency is not risk.
His currency is honesty.
783
00:37:26,418 --> 00:37:29,290
- Sure.
784
00:37:29,334 --> 00:37:31,597
- Proud of you guys.
- Proud of you.
785
00:37:31,640 --> 00:37:35,557
There can only be one winner
of "MasterChef: Back to Win."
786
00:37:35,601 --> 00:37:38,386
So how do we decide
between the three of them?
787
00:37:38,386 --> 00:37:41,955
- My heart is beating
out of my chest right now.
- Pounding.
788
00:37:41,955 --> 00:37:44,958
Christian:
Winning "MasterChef"
would mean the world to me.
789
00:37:44,958 --> 00:37:47,395
I feel that I gave everything
790
00:37:47,439 --> 00:37:48,788
throughout
this whole competition.
791
00:37:48,875 --> 00:37:50,746
I came back to prove myself
792
00:37:50,790 --> 00:37:53,096
and not just come back
and be in the finale.
793
00:37:53,140 --> 00:37:54,924
I came back to win.
794
00:37:54,968 --> 00:37:57,318
It's a difficult decision,
but it's the right decision.
795
00:37:57,362 --> 00:37:58,101
- Shall we?
- Are we happy?
796
00:37:58,145 --> 00:37:59,886
- Got it.
- Let's do it.
797
00:37:59,929 --> 00:38:01,453
Gordon: Wow.
798
00:38:02,541 --> 00:38:04,673
[ cheers and applause ]
799
00:38:12,551 --> 00:38:16,990
Dara:
I see that MasterChef trophy,
and I want it.
800
00:38:17,033 --> 00:38:19,949
I'm young,
but wise beyond my years.
801
00:38:19,993 --> 00:38:23,301
And I feel like
I've proven time after time
802
00:38:23,344 --> 00:38:25,564
that I deserve this win.
803
00:38:25,607 --> 00:38:30,003
Well done.
You three showed us
week after week
804
00:38:30,003 --> 00:38:31,961
that you had the fire
and the spirit
805
00:38:32,005 --> 00:38:34,442
that brought you back to win.
806
00:38:34,486 --> 00:38:36,836
This has been
the most competitive year
807
00:38:36,923 --> 00:38:40,361
in the history
of this competition.
808
00:38:40,361 --> 00:38:43,016
Only one of you will win
809
00:38:43,059 --> 00:38:46,976
the quarter
of a million dollars.
810
00:38:47,020 --> 00:38:49,501
- Ooh-hoo.
- Whoo.
811
00:38:49,588 --> 00:38:51,807
And only one of you
will be able
812
00:38:51,807 --> 00:38:55,376
to proudly place this trophy
in your future restaurant.
813
00:38:55,420 --> 00:38:59,859
The truth is
that I gave this finale
everything that I have.
814
00:38:59,946 --> 00:39:03,602
Nothing has pushed me
to these extremes before.
815
00:39:03,602 --> 00:39:05,821
But I never gave up
in the kitchen
816
00:39:05,865 --> 00:39:08,389
and I never gave up on myself.
817
00:39:08,433 --> 00:39:09,738
And that's why
I'm gonna win it.
818
00:39:11,871 --> 00:39:14,656
Will it be Michael,
819
00:39:14,700 --> 00:39:17,572
Dara...
820
00:39:17,616 --> 00:39:19,531
or Christian?
821
00:39:22,229 --> 00:39:25,363
America's next MasterChef is...
822
00:39:28,061 --> 00:39:29,628
Congratulations...
823
00:39:34,763 --> 00:39:37,462
Dara!
824
00:39:43,598 --> 00:39:46,427
She won! She won!
825
00:39:46,471 --> 00:39:47,776
Dara, you did it!
826
00:39:47,820 --> 00:39:49,822
- You did it!
- Come on, girl!
827
00:39:49,865 --> 00:39:52,433
- You did it.
- You did it!
828
00:39:52,477 --> 00:39:57,873
Dara, come here! Come on!
829
00:39:57,917 --> 00:40:00,093
Yes! You've-- you've done it!
830
00:40:00,093 --> 00:40:01,747
- Thank you so much.
- You've done it! Amazing.
831
00:40:01,790 --> 00:40:03,096
- Joe: Here you go.
- Thank you so much.
832
00:40:03,096 --> 00:40:06,578
- Congratulations.
- You deserve it, young lady!
833
00:40:06,665 --> 00:40:08,580
- Thank you so much.
- And this is for you.
834
00:40:08,667 --> 00:40:11,409
Ladies and gentlemen,
please give it up for Dara!
835
00:40:13,933 --> 00:40:17,893
I am overwhelmed
and speechless.
836
00:40:17,937 --> 00:40:20,679
- [ cheering continues ]
- This has been the most
837
00:40:20,722 --> 00:40:23,072
incredible journey of my life,
838
00:40:23,116 --> 00:40:27,294
and all my hard work
and determination paid off.
839
00:40:29,601 --> 00:40:33,822
I'm so grateful to be
surrounded by my loved ones.
840
00:40:33,866 --> 00:40:35,868
My father isn't here,
841
00:40:35,911 --> 00:40:38,261
but I know that
he's been looking over me
842
00:40:38,305 --> 00:40:40,481
this whole competition,
843
00:40:40,525 --> 00:40:42,048
and I know I made him
proud tonight.
844
00:40:42,091 --> 00:40:43,049
- Yes!
- Yeah.
845
00:40:43,092 --> 00:40:44,703
Crowd: Dara! Dara! Dara!
846
00:40:44,746 --> 00:40:46,487
That photo looks
pretty good up there.
847
00:40:46,531 --> 00:40:49,621
- Yeah!
- [ cheering continues ]
848
00:40:49,708 --> 00:40:52,101
Ladies and gentlemen,
give it up for Christian
and Michael, please!
849
00:40:52,145 --> 00:40:55,975
[ cheering continues ]
850
00:40:56,018 --> 00:40:57,933
Christian:
Dara was unbelievable
at any age.
851
00:40:57,933 --> 00:41:01,197
But at 20 years old,
it's ridiculous.
852
00:41:01,241 --> 00:41:03,156
So proud of you, Dara.
853
00:41:03,156 --> 00:41:05,724
She deserves this,
and I had a blast
cooking beside her.
854
00:41:05,724 --> 00:41:08,030
- Don't you dare stop now.
- I'm not.
855
00:41:08,030 --> 00:41:10,163
- Do you have any idea what
you achieved tonight?
- Yeah.
856
00:41:10,206 --> 00:41:12,774
Even though
I didn't win tonight,
I still feel like a winner.
857
00:41:12,818 --> 00:41:14,950
To come back to "MasterChef"
the second time
858
00:41:14,994 --> 00:41:17,736
and just to come
so close to winning?
859
00:41:17,779 --> 00:41:20,565
I can't be upset at myself.
860
00:41:22,654 --> 00:41:24,743
- That was a blast.
- I was 12 years old
861
00:41:24,786 --> 00:41:26,614
the last time
I was on this show,
862
00:41:26,658 --> 00:41:30,139
and now I am the season 12
MasterChef winner.
863
00:41:30,183 --> 00:41:33,316
I came back to win
and that's exactly what I did.
864
00:41:33,316 --> 00:41:36,885
[ cheering ]
865
00:41:36,972 --> 00:41:38,931
We are looking for talented
home cooks nationwide.
866
00:41:38,974 --> 00:41:41,716
If you think you have
what it takes to become,
867
00:41:41,760 --> 00:41:43,979
just like Dara,
America's next MasterChef,
868
00:41:44,023 --> 00:41:47,766
then please apply now
to MasterChefCasting.com.
869
00:41:47,809 --> 00:41:49,985
Good night and God bless.
870
00:41:50,029 --> 00:41:51,509
Amazing.