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