1 00:00:01,827 --> 00:00:05,179 Gordon: It's the "MasterChef: Back to Win" grand finale. 2 00:00:05,266 --> 00:00:07,268 So far, in the appetizer round, 3 00:00:07,311 --> 00:00:10,401 all three finalists have shown they are hungry for the title. 4 00:00:10,488 --> 00:00:14,405 Tonight is your last chance to prove that you deserve the grand prize. 5 00:00:14,449 --> 00:00:16,625 Christian: Let's go, let's go! 6 00:00:16,625 --> 00:00:19,497 It's stunning. It's got that glamour. 7 00:00:19,541 --> 00:00:22,631 It looks like something that I would serve at a table in a restaurant. 8 00:00:22,674 --> 00:00:24,415 Christian, I think this dish screams you. 9 00:00:24,459 --> 00:00:25,982 The magic is in the breading. It's classic. 10 00:00:26,026 --> 00:00:27,418 Delicious stuff. 11 00:00:27,462 --> 00:00:29,290 Young lady, tough start, you got frazzled, 12 00:00:29,333 --> 00:00:30,682 but fish is cooked beautifully. 13 00:00:30,726 --> 00:00:32,423 - And it's delicious. - Thank you. 14 00:00:32,467 --> 00:00:34,469 And the entrée round kicked off 15 00:00:34,512 --> 00:00:36,645 with a very special guest judge. 16 00:00:36,645 --> 00:00:39,517 Graham Elliot! 17 00:00:39,517 --> 00:00:42,738 - Yes! - Everyone's really playing it risky. 18 00:00:42,781 --> 00:00:44,653 - The level is sky high. - Absolutely. 19 00:00:44,653 --> 00:00:46,133 Let's go, guys. You got this! 20 00:00:46,220 --> 00:00:49,223 Let's go, baby, let's go. 21 00:00:49,310 --> 00:00:52,530 This is gonna be down to the final minute. 22 00:00:52,574 --> 00:00:54,706 Tonight, the "Back to Win" finale continues. 23 00:00:54,750 --> 00:00:56,752 It's the finale now. Everything you've done 24 00:00:56,752 --> 00:00:58,971 so far in this competition, you're not blowing it now. 25 00:00:59,015 --> 00:01:01,191 Less than five minutes, and Dara's short ribs are still in the pot. 26 00:01:01,235 --> 00:01:02,497 Gordon: We are judging you on what you serve. 27 00:01:02,540 --> 00:01:04,542 Big, deep breath, compose yourself. 28 00:01:04,586 --> 00:01:05,587 And with another guest judge to impress... 29 00:01:05,674 --> 00:01:08,590 Give a big warm welcome. Christina Tosi! 30 00:01:08,677 --> 00:01:12,898 ...it's a fierce fight to the finish line. 31 00:01:12,942 --> 00:01:14,726 This dessert is a triumph. 32 00:01:14,770 --> 00:01:17,512 You're pushing the boundaries. You're testing our palates. 33 00:01:17,555 --> 00:01:19,470 Christina: It's clear that you know great flavor. 34 00:01:19,470 --> 00:01:21,255 It's a gorgeous dessert. 35 00:01:21,255 --> 00:01:24,040 America's next MasterChef is... 36 00:01:31,526 --> 00:01:34,790 - Ten minutes to go! - Here we go! 37 00:01:34,790 --> 00:01:38,794 This entrée round is gonna be so down to the final minute. 38 00:01:38,837 --> 00:01:40,926 Everyone's really playing it risky. 39 00:01:40,926 --> 00:01:42,711 - Let's go Mike! Go, Michael! - Go, Mike! 40 00:01:42,754 --> 00:01:45,714 Gordon: Michael's doing this chili rub loin of lamb. 41 00:01:45,757 --> 00:01:46,976 Joe: He's doing a double corn, 42 00:01:47,063 --> 00:01:48,412 a corn fritter and a corn cream, 43 00:01:48,499 --> 00:01:49,935 which could be interesting with lamb. 44 00:01:49,935 --> 00:01:51,720 Oh, my gosh. Breathe, breathe, breathe. 45 00:01:51,720 --> 00:01:53,809 - Michael's way behind. - He's behind, and, I mean, 46 00:01:53,852 --> 00:01:56,290 it literally looks like he's making five dishes. 47 00:01:56,377 --> 00:01:58,074 I'm concerned that Michael's ambition might take him down today. 48 00:01:58,118 --> 00:01:59,945 [ bleep ] 49 00:01:59,945 --> 00:02:04,689 I work clean, I look clean, my plate will be clean. 50 00:02:04,733 --> 00:02:06,735 The jeopardy for Dara-- when she serves me that short rib 51 00:02:06,778 --> 00:02:09,564 and I can put my fingers in it and squeeze it apart, 52 00:02:09,607 --> 00:02:11,740 - it'll be perfect. - Graham: Yeah, yeah. 53 00:02:11,740 --> 00:02:13,394 Gordon: This is gonna be make or break. 54 00:02:13,437 --> 00:02:14,656 When that lid comes off, it could go either way. 55 00:02:14,656 --> 00:02:16,658 - Yeah. - Yeah. 56 00:02:16,701 --> 00:02:18,790 Keep pushing. 57 00:02:18,834 --> 00:02:22,054 Gordon: Christian's now starting to sear his beef. 58 00:02:22,098 --> 00:02:23,882 Some are that size, some are that size. They're not all the same size. 59 00:02:23,969 --> 00:02:25,667 That's a major point of jeopardy. 60 00:02:25,754 --> 00:02:28,365 Four filets, medium rare, there's nowhere for him to hide. 61 00:02:28,409 --> 00:02:29,758 Oh, boy. 62 00:02:29,801 --> 00:02:32,326 [ cheering ] 63 00:02:33,588 --> 00:02:36,373 I don't have time for this. 64 00:02:36,417 --> 00:02:37,418 What is Michael doing? 65 00:02:42,640 --> 00:02:44,338 Did they set hard enough? 66 00:02:44,338 --> 00:02:46,296 Oh, [ bleep ]. 67 00:02:46,340 --> 00:02:47,645 - This is not how it's ever been before. - No. 68 00:02:47,689 --> 00:02:50,344 - Oh, my God. - Look at me, okay? 69 00:02:50,431 --> 00:02:52,302 What you're doing now is creating a mess, so slow down. 70 00:02:52,346 --> 00:02:53,695 Everything you've done so far in this competition, 71 00:02:53,782 --> 00:02:54,696 you're not blowing it now. 72 00:02:54,783 --> 00:02:56,698 - Composure. - Okay. 73 00:02:56,785 --> 00:02:58,482 - If it's not good, you don't serve it. - Yes, Chef. 74 00:02:58,526 --> 00:02:59,788 'Cause we are judging you on what you serve. 75 00:02:59,831 --> 00:03:01,181 Big, deep breath. Compose yourself. 76 00:03:01,224 --> 00:03:05,010 - Okay. - Wow. 77 00:03:07,404 --> 00:03:09,624 Five minutes to go! Come on, guys! 78 00:03:12,409 --> 00:03:15,978 Emily, right now, who's in jeopardy? 79 00:03:16,021 --> 00:03:18,894 It's less than five minutes, and Dara's short ribs are still in the pot. 80 00:03:18,937 --> 00:03:22,680 So I am, like, having a heart attack for her right now. 81 00:03:22,724 --> 00:03:25,030 Yep. Michael's grit cakes have gone all soft. 82 00:03:25,074 --> 00:03:26,597 They're nowhere near crispy like he said they would be. 83 00:03:26,597 --> 00:03:27,946 What should he be doing? 84 00:03:28,033 --> 00:03:29,426 I mean, you don't want to start over, 85 00:03:29,470 --> 00:03:31,646 so maybe crisp them up in a pan or something? 86 00:03:31,689 --> 00:03:33,822 - Uh-huh. - And how's Christian looking? 87 00:03:33,822 --> 00:03:35,302 I mean, he's really taking that time with his plating, 88 00:03:35,389 --> 00:03:38,348 so the steaks are resting. 89 00:03:38,392 --> 00:03:40,045 Hopefully he can pull it through in these last four minutes. 90 00:03:40,089 --> 00:03:42,309 Amazing. Amazing. 91 00:03:44,833 --> 00:03:46,965 Come on, come on. 92 00:03:47,052 --> 00:03:48,228 Dara, you're doing great. Take a deep breath. 93 00:03:50,491 --> 00:03:52,449 I'm nervous about your short ribs, Dara. 94 00:03:54,538 --> 00:03:57,541 90 seconds to go! Come on! 95 00:03:57,628 --> 00:03:59,500 Yeah, it's time for her to open that thing. 96 00:03:59,500 --> 00:04:01,589 Open that thing up, Dara. Dara, open it up. 97 00:04:01,632 --> 00:04:03,504 - There you go. Open it up. - She's going to open it up. 98 00:04:03,547 --> 00:04:05,027 - Carefully. - Careful. Be careful. 99 00:04:09,553 --> 00:04:12,426 - [ cheering ] - Emily: Oh! 100 00:04:12,513 --> 00:04:14,993 - Those are beautiful. - Those look amazing. 101 00:04:15,080 --> 00:04:17,082 - They look beautiful. - Yes, Chef. 102 00:04:17,082 --> 00:04:18,649 - Keep it going, girl. - Yes, Chef. 103 00:04:18,693 --> 00:04:21,913 Taste everything, you guys. You got this. 104 00:04:21,957 --> 00:04:25,090 - Michael, that's cooked perfectly. - [ bleep ] 105 00:04:25,090 --> 00:04:27,049 - Ooh, I'm shaking. - Go, Christian! 106 00:04:29,225 --> 00:04:32,010 Yeah, Dara! 107 00:04:32,097 --> 00:04:33,664 Gordon: Okay, Dara, you've got to get it on the plate. 108 00:04:33,664 --> 00:04:36,101 - All right, come on. - Get it on the plate! 109 00:04:36,101 --> 00:04:40,236 - Get that meat on that plate. - 30 seconds! 110 00:04:41,759 --> 00:04:43,935 Now the sauce! 111 00:04:43,979 --> 00:04:45,154 Oh, my God. 112 00:04:46,329 --> 00:04:49,550 All: Ten, nine, eight... 113 00:04:49,593 --> 00:04:52,335 seven, six, five... 114 00:04:52,379 --> 00:04:55,599 four, three, two, one. 115 00:04:55,686 --> 00:04:56,513 - Aarón: That's it! - Gordon: And stop! 116 00:04:58,950 --> 00:05:03,390 - Good job. - Wow. 117 00:05:08,003 --> 00:05:10,919 What an incredible entrée round. 118 00:05:10,919 --> 00:05:12,399 Please make your way around to the front. 119 00:05:21,930 --> 00:05:23,061 Michael, let's start with you please. 120 00:05:23,148 --> 00:05:24,411 Bring your entrées down, thank you. 121 00:05:24,498 --> 00:05:26,151 - Go, Mike! - Go, Mike! 122 00:05:26,195 --> 00:05:29,372 After the appetizer round, I felt like I was smack-dab 123 00:05:29,416 --> 00:05:31,069 in the center of this competition. 124 00:05:31,156 --> 00:05:32,941 Whoo! Come on, Michael! 125 00:05:32,984 --> 00:05:35,073 But with the entrée round, I'm getting concerned 126 00:05:35,160 --> 00:05:36,553 that I bit off more than I can chew. 127 00:05:36,597 --> 00:05:38,642 But I believe in pushing myself to my limit, 128 00:05:38,729 --> 00:05:40,340 and that's what I did tonight. 129 00:05:40,383 --> 00:05:41,645 Right, please describe your dish. 130 00:05:41,732 --> 00:05:43,952 This is a chili rubbed loin of lamb 131 00:05:43,952 --> 00:05:45,736 with a roasted poblano grit cake, 132 00:05:45,780 --> 00:05:47,738 corn purée, and birria jus. 133 00:05:47,782 --> 00:05:50,175 You literally worked your ass off 134 00:05:50,175 --> 00:05:51,960 there across those last 60 minutes. 135 00:05:51,960 --> 00:05:53,962 And you look at the final product, it looks good. 136 00:05:53,962 --> 00:05:56,834 The dish looks really tasty and the colors are vibrant. 137 00:05:56,878 --> 00:05:59,054 Unfortunately, with the cook on the lamb, 138 00:05:59,054 --> 00:06:01,186 it looks like it wasn't evenly seared all the way around. 139 00:06:01,230 --> 00:06:02,362 Gordon: Shall we? 140 00:06:08,890 --> 00:06:11,849 Is that the consistency you're looking for in the sauce? 141 00:06:11,849 --> 00:06:14,722 I did want it thick. I wanted it to be able to kind of soak up the heartiness. 142 00:06:25,994 --> 00:06:29,867 Wow. Michael, the crispy corn cake 143 00:06:29,911 --> 00:06:31,739 needs to be a little bit more crispy, as you know. 144 00:06:31,782 --> 00:06:33,828 That's not delivering what it should in terms of the texture. 145 00:06:33,871 --> 00:06:36,221 But I love the corn purée. It's delicious. 146 00:06:36,265 --> 00:06:38,006 Mushrooms, beautiful. 147 00:06:38,049 --> 00:06:40,878 - But the lamb is slightly overcooked. - Heard. 148 00:06:40,922 --> 00:06:42,793 I like all the components. There's a lot going on. 149 00:06:42,793 --> 00:06:45,666 But I think the cooking of the lamb, 150 00:06:45,666 --> 00:06:48,233 it's more going towards medium than medium rare. 151 00:06:48,277 --> 00:06:50,714 I like the way that you embraced some of those Mesoamerican ingredients 152 00:06:50,758 --> 00:06:54,109 with the corn purée and the mushrooms. It just makes sense. 153 00:06:54,109 --> 00:06:57,591 - The overall flavor is something that's pleasant. - Okay. Thank you, Chef. 154 00:06:57,678 --> 00:07:00,158 I think the flavors are all there. 155 00:07:00,245 --> 00:07:03,814 You've got the poblanos that are in the grit cake, 156 00:07:03,901 --> 00:07:05,033 which provide a lot of that earthy flavor, too. 157 00:07:05,076 --> 00:07:06,730 So it's a flavor bomb. 158 00:07:06,817 --> 00:07:10,038 Really delicious, and I think you did a good job. 159 00:07:10,038 --> 00:07:12,388 Aarón: Thank you, Michael. 160 00:07:18,612 --> 00:07:20,788 I actually enjoyed the corn cake more than the lamb. 161 00:07:20,831 --> 00:07:23,268 - I thought it was quite good. - The grit cake was nice, yeah. 162 00:07:23,312 --> 00:07:25,270 Dara, please bring your dish forward. 163 00:07:25,314 --> 00:07:29,927 Dara! Yeah! Whoo! 164 00:07:29,971 --> 00:07:33,061 A few different things went wrong in my appetizer round, 165 00:07:33,104 --> 00:07:36,107 but I feel really good about my entrée. 166 00:07:36,151 --> 00:07:38,153 I was definitely calmer, cleaner. 167 00:07:38,196 --> 00:07:41,156 That definitely is reflected in my plates. 168 00:07:41,199 --> 00:07:42,984 Dara, please describe what you've made. 169 00:07:43,071 --> 00:07:46,291 For my entrée, I made Chinese-style short ribs 170 00:07:46,335 --> 00:07:49,294 with a whipped Japanese sweet potato, 171 00:07:49,294 --> 00:07:52,080 spiced carrots, caramelized pearl onions, 172 00:07:52,123 --> 00:07:54,082 with a carrot top gremolata. 173 00:07:54,082 --> 00:07:57,302 - Visually, young lady, it looks beautiful. - Thank you, Chef. 174 00:07:57,302 --> 00:07:59,304 Yeah, aesthetically very interesting. 175 00:07:59,348 --> 00:08:02,003 I love this kind of decorative wreath effect. 176 00:08:02,046 --> 00:08:03,787 Now the moment of truth. I'm gonna do the pinch test. 177 00:08:03,874 --> 00:08:05,006 - Are you ready? - Yes, Chef. 178 00:08:07,356 --> 00:08:09,663 Let's see if this works. 179 00:08:09,706 --> 00:08:11,447 Oh, yeah. 180 00:08:11,491 --> 00:08:14,363 Yeah, Dara! 181 00:08:31,336 --> 00:08:34,252 Dara, you took a big risk in that pressure cooker, 182 00:08:34,339 --> 00:08:36,820 and, young lady, it paid off. It's delicious. 183 00:08:39,780 --> 00:08:42,696 A dark rich, sticky, beautiful short rib 184 00:08:42,739 --> 00:08:44,349 with that light, fluffy mash. 185 00:08:44,393 --> 00:08:46,787 You're 20 years of age, 186 00:08:46,787 --> 00:08:48,789 but it tastes like there's 20 years of cooking in here, 187 00:08:48,832 --> 00:08:52,140 and I think that's the exciting thing for me. 188 00:08:52,227 --> 00:08:55,360 Aarón: It's spicy, it's intriguingly reduced and rich. 189 00:08:55,360 --> 00:08:58,494 It's just really thought-provoking food. 190 00:08:58,538 --> 00:09:01,018 - Well done. - Thank you, Chef. 191 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. 193 00:09:07,068 --> 00:09:08,852 Luckily, the sweet potato and the carrot 194 00:09:08,896 --> 00:09:10,637 add that sweetness to kind of balance. 195 00:09:10,724 --> 00:09:12,160 - Great job. - Thank you. 196 00:09:12,160 --> 00:09:15,772 Yeah, um, look. 197 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. 210 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. 214 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.