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00:03Previously on MasterChef,
00:05competition in the MasterChef kitchen
00:07was hotter than ever.
00:08Absolutely delicious.
00:10All of you should come up here and try this.
00:11This is really propelling Lee to MasterChef level.
00:15But college student Slim failed to make the grade.
00:18Go back to your station. I'm not tasting this crap.
00:21And saw her MasterChef hopes trashed.
00:24This is ridiculous.
00:27The time in MasterChef is done.
00:30Some cracked under the pressure
00:32of an upscale wedding reception.
00:34I'm just gonna go ahead and get my ticket ready for Atlanta.
00:37You've now just butchered that thing.
00:38That is .
00:40While David Miller rose to the occasion.
00:42Keep it up. Absolutely brilliant.
00:44You were the hero of that team.
00:47But in a pressure test, Tracy paid the ultimate price.
00:53Construction worker Jake shocked the judges
00:55with a bad dish at the wrong time.
00:58What's going on here?
01:00Please take your eggs off.
01:02Tonight, the final six become the final four.
01:07Ow!
01:08As they face the world's three most feared food critics.
01:11The garlic is overpowering.
01:13I can't really taste the fish.
01:15I have some bones in mine.
01:18Six amateur cooks remain.
01:20The last contestant standing will receive $250,000.
01:24A cookbook publishing deal.
01:26And above all else, become the first American MasterChef.
01:43After six cruelling weeks, the MasterChef competition has reached its final stages.
01:49Good morning.
01:50Good morning, Chef.
01:51From all that sea of people that entered the MasterChef kitchen for the first time.
01:56It's just us left.
01:57It's right there.
01:59All I need to do is just grab it.
02:01I'm the most confident and powerful chef in this kitchen.
02:04I can win this.
02:06One, two, three, four, five, six of you.
02:09Currently, the best six amateur cooks anywhere in America today.
02:15And one of you is going to be crowned the first ever MasterChef.
02:21If there's anything I want to warn the rest of the contestants about, it's that I've got
02:26some things up my sleeve that you haven't seen yet.
02:31To be the very best, you have to beat the very best.
02:39This is your final mystery box challenge.
02:44In their final mystery box challenge of the season, the contestants have to cook and prepare
02:49an amazing dish using only the ingredients inside the box.
02:53They must do this in just one hour.
02:59Excited?
03:00Yes, sir.
03:01Absolutely.
03:01Because the cook that creates the most stunning dish with the ingredients under that box
03:07will have a huge advantage in the next stage of this competition.
03:11Are you ready to lift those boxes?
03:14I thought that in the mystery box today, we would have something crazy and kooky.
03:19I'm like, oh, it's going to be a big, long, slithery, like, eel, and I'm going to have to touch
03:22it.
03:23This is the last mystery box challenge, and I'm hoping.
03:25Give me some ingredients that I can work with.
03:29On the count of three.
03:32One.
03:35Two.
03:40Three.
03:43Whoa.
03:44Whoa.
03:48Today's mystery box ingredients are the most tender, flavorful rack of venison.
03:54My mom would say, what is venison?
03:57I'd have to explain to her that it's deer meat, and then I think she might hang up on me.
04:02We have blueberries, bacon, red cabbage, quail eggs, fingerling potatoes, striped beets,
04:10hazelnuts, brussel sprouts, and of course, red wine.
04:16Guys, when's the last time you were at your local market and saw a rack of venison?
04:21Never.
04:21Or quail eggs.
04:22All different types of things you can do with it.
04:24Grilling, searing, braising, tartare, all kinds of stuff.
04:27Just remember, super easy to overcook.
04:30One hour, ten ingredients, one winner.
04:37Starting from now.
04:38Off we go.
04:44Genta, baby.
04:45Genta.
04:47Right now I'm working on my roasted brussel sprouts.
04:50I am used to cooking deer.
04:52I'm a southern girl in the Mississippi.
04:54We eat deer like it's going out of style.
04:56Yeah.
04:59I'm going to try a blueberry red wine sauce.
05:02I would love to win a mystery box challenge.
05:04I haven't yet, so it would be really nice not having a lot of experience cooking meat.
05:09I think that's going to be the challenge here for me.
05:16I think compared to every other mystery box challenge, this one really speaks to me.
05:20It's ingredients from where I'm from.
05:22The biggest challenge for me is going to be the perfect balance of cooking time and resting time for the
05:28venison.
05:31The level of concentration is phenomenal.
05:33No one's running around crazy, and they are seriously in the game.
05:37They're very focused on just staying in their world.
05:39Their cutting board is like their restaurant.
05:42We're asking to create a restaurant quality dish, so there has to be some components and some complexity.
05:47It doesn't have to be over complicated, but it has to show technique and thought.
05:53All right, David, what are you doing?
05:55I think I'm going to stick with a filet style.
05:57Mm-hmm.
05:57I like wrapping it in bacon.
05:59On the bone or off the bone?
06:00It's going to roast it on the bone.
06:00On the bone, yeah.
06:01It's a red wine base?
06:02Red wine base, yes.
06:03When are you going to start cooking the venison?
06:04About five minutes in.
06:05Okay.
06:08Right, Sharon.
06:10One, two, three different sauces.
06:12How come we've got three sauces on here?
06:13This is a soup.
06:14It goes with the one way of the venison, and the other venison is going to go with two different
06:18sauces.
06:20So there are three sauces.
06:22One dish has got two sauces on, one dish has got one as a soup.
06:25This is a broth.
06:25A broth.
06:26Yeah, yeah, yeah.
06:28Yeah.
06:28Okay.
06:30You're not doing it once.
06:32You're doing it twice.
06:33Not doing one sauce, two sauces.
06:34You're doing three sauces.
06:35Correct.
06:38Is that nuts?
06:40Nuts?
06:41Yeah.
06:42You've been polite.
06:45All right, Whitney.
06:45What's happening?
06:47What are you doing here?
06:48Boiling these?
06:49I'm trying to get the flavor off level, so I can try to make a great meat.
06:53So what's the final dish?
06:54Hand-seared venison.
06:56Uh-huh.
06:57With brown gravy.
07:00Okay, Lee.
07:02I've got a blueberry coffee sauce.
07:04I'm braising some of the beetroot, as well as the beet leaves and the cabbage.
07:08So coffee and blueberry sauce with the gaming venison.
07:11Absolutely.
07:15Whitney did some nice mixed oven-roasted vegetables, and got some really nice caramelization and browning on the vegetables and
07:21the potatoes in the oven.
07:22You wouldn't put a roux-based gravy with a loin of venison.
07:27That's the Rolls-Royce cut.
07:28Absolutely.
07:29David Miller.
07:30I saw some really good butchering skills from him.
07:33Great potential there.
07:34The only downside to what he's done is cut the venison chop so big, it's going to take a long
07:38time to cook in the center.
07:41Guys, 30 minutes to go.
07:43Halfway there, guys.
07:46How are you cooking the venison?
07:47Okay, right now I have it testing.
07:50Just want to...
07:52Oh, no.
07:53What's the matter?
07:54That's way overcooked.
07:55Yeah.
07:56Okay.
07:56That's going to taste like Gandhi's flip-flop.
08:00Where's the red wine sauce?
08:01Where is it?
08:02Yeah.
08:02I haven't started it yet.
08:04The sauce should be on reducing down.
08:06Okay.
08:06And so far, we're 34 minutes gone.
08:09All we've done is overcook a piece of venison.
08:11Oh, my God.
08:11I have 30 minutes to, like, cook my entire dish.
08:14I'm sort of freaking out.
08:20Good sear on that venison chop.
08:22Very nice.
08:23So listen to that.
08:24Isn't that great?
08:25So with the scampan, you get a nice sear as well as having the fact that it's nonstick.
08:28Yeah.
08:30This is a last mystery box.
08:31This is so important to me.
08:33I really want to win this challenge.
08:36Sharon is a talented cook, but to his disadvantage, his overcomplication and too many ideas on one
08:43plate could really bite him in the ass.
08:47Lee, how many times have I seen him cook with fennel?
08:50Every single she pops out is, like, with fennel and mint.
08:55All right, guys.
08:56Ten minutes to go.
08:57Last ten minutes, yes?
09:00With just ten minutes left, the race is on to create the most compelling dish.
09:04The judges will select the top three based on presentation and whose venison they think is cooked to perfection.
09:12Venison should be out resting, and more importantly, sauce should be coming together.
09:16Start dipping in your sauce and tasting the combination.
09:20Just over five minutes to go, guys.
09:22Start thinking about putting the venison on the plate.
09:26My sauce is done.
09:27My venison is cooked.
09:28And I tasted it.
09:29And I thought, wow, it tastes really good.
09:31But I don't know what it's supposed to taste like because I'm cooking this for the first time in my
09:34life.
09:3730 seconds to go, guys.
09:39Come on.
09:40Speed up.
09:41Come on, Whitney.
09:43Sit down.
09:4420 seconds to go.
09:46Come on, David.
09:47Get it sauce.
09:48Get it sauce.
09:48Get it sauce.
09:49Get it sauce.
09:49Come on.
09:51Oh, .
09:52Great.
09:55Ten.
09:56Nine.
09:57Eight.
09:58Seven.
09:59Six.
09:59Five.
10:00I'm like, no.
10:01I need another minute.
10:02Four.
10:03Three.
10:04Two.
10:05One.
10:06And stop, guys.
10:08Whoo!
10:08Oh, my goodness.
10:17Ten.
10:18Nine.
10:19Eight.
10:20Seven.
10:21Six.
10:22Five.
10:23Four.
10:24Three.
10:25Two.
10:26One.
10:27And stop, guys.
10:29Whoo!
10:29Oh, my goodness.
10:31All right.
10:33Whoo!
10:34Stand back from your stations.
10:36I was second-guessing.
10:38And I thought, wow, James.
10:39It tastes really good, but I don't know what it's supposed to taste like because I'm cooking
10:43this for the first time in my life.
10:45You all started off with the most amazing venison.
10:48Exactly the same ingredients for all six of you.
10:51We're only going to be tasting three.
10:53The judges' criteria for selecting the top three dishes is based on final presentation
10:58and from observing the contestants' techniques during the challenge.
11:04First one.
11:14She's out.
11:16I was so happy for her because she's a really good team player in the team challenges, but
11:20she hadn't had her moment yet in the spotlight.
11:22And earlier today, she was like, I'm ready.
11:25I'm ready to bring it.
11:26And it was like, it was awesome to see that come to fruition.
11:29It's a pan-roasted tenderloin with red wine and blueberry reduction over creamed Brussels sprouts.
11:38Wow.
11:39It looks immaculate.
11:41It's like a restaurant dish.
11:42Yeah.
11:43Through and through.
11:43And it's done with great finesse.
11:46More than anything is the fact that there was 35 minutes to go.
11:48You hadn't even started the sauce.
11:49The venison was still rare.
11:50How did you manage that dish in just over 30 minutes?
11:54I take a lot of time to think before I act.
11:57And I need time to process and plan.
12:03So, you have got over the most difficult hurdle.
12:08You've let the venison rest for as long as you cooked it.
12:10And it's cooked equally throughout.
12:25She told you make that become a dream come true.
12:31The texture of the venison is superb.
12:34You've got that bite in the Brussels sprouts.
12:37But you've managed to combine this acidity with the richness of the game.
12:41And it works brilliantly.
12:42That tastes as if you've cooked it a thousand times.
12:46Amazing.
12:59Excellent.
13:00If I had to make one comment, perhaps a drizzle of the most green intoxicating raw olive oil
13:09to give it a little bit more of that lush.
13:13Italian flavor.
13:14Excuse me.
13:14Did I say Italian?
13:15Yep.
13:17Olive oil on top of that?
13:18Absolutely.
13:19Two drizzles of olive oil just kind of breaking through the sauce would be like the icing on the proverbial
13:25cake.
13:25Great job.
13:26Congratulations.
13:27A delicious dish.
13:28Yes, please.
13:30You want to spoil that with olive oil on top of that?
13:33Just because you can't grow olive trees in your country, you don't have to harbor that bitterness
13:37towards the Mediterranean climate.
13:39Great start.
13:41Very good.
13:42Okay.
13:43Next up.
13:53Whitney, let's go.
13:56Come forward.
13:58Hearing Whitney's name called, it's not surprising.
14:01She's been in the top three on many occasions.
14:05She just has this natural ability and not surprised at all.
14:09Describe the dish for me, please.
14:11Okay.
14:11I have a pan-seared venison, and then I made a gravy from roasting the bones and the meat.
14:19And then I have roasted brussel sprouts and fingerling potatoes.
14:23My one concern is the gravy.
14:26I give you the most amazing cut of venison, and you're going to stick a gravy on it.
14:33Yet red wine was there, and it's almost like the venison's got the wrong coat on.
14:38How many times have you cooked venison?
14:40My dad hunts, so it's usually at least once every year during the fall.
15:02Venison is cooked beautifully.
15:04I mean, it's cooked by an angel.
15:08Vegetable's delicious.
15:08It works, and it works better than it looks.
15:12And you have managed to confirm to all three of us is that you understand how to cook venison,
15:18which is quite rare at 22 years of age.
15:21Well done.
15:26Right, the third and final dish to be tasted.
15:40Sharon.
15:44Not being selected for the top three is a little frustrating.
15:48I felt like my dish was right on.
15:50You know, Sharon had so much going on on his plate, and I felt like I did a better job
15:54that I really deserved to be in the top three today.
15:57Okay.
15:58I decided to go with the seared venison.
16:00We've got a tartar and a couple different sauces to accompany it.
16:05Can we just talk about the obvious for a second, yes?
16:07But the plating is a disgrace.
16:10You're lucky you're even up here.
16:12It's like Salvatore Daly on crack.
16:15Tell us what it is.
16:17The venison got shot in the woods on the plate and moved to what?
16:21The reason why you're up here is because that venison is cooked perfectly, and it's cooked on the bone.
16:28It's the vomit to the side of the plate I'm struggling to understand.
16:35Okay.
16:36Has someone dropped their eyeball on the plate?
16:38What is that thing?
16:41It's a quail egg.
16:41You've got a quail egg eyeball running through the center.
16:44If you can follow me through, it is.
16:45Yeah, no.
16:46I'm not going to follow you.
16:47Are you crazy?
16:48No.
16:50I'm going to go there, on top of there, and I'm going to eat my venison that way.
16:52It's oozing, pink, gamey deliciousness.
17:05Venison's delicious.
17:07Beetroot's nice.
17:08Acidic.
17:09Wonderful.
17:10Delicious.
17:10Slow down.
17:12You're too complex.
17:14I'd love to strip one third of the of you off, and I think underneath those layers, there's
17:21a talent.
17:22Fine.
17:23As for the eyeball, what a nutter.
17:27I really try to make it look like I was a walk through the woods.
17:31It looks like a walk through a crime scene.
17:34I mean, literally, it does.
17:42This is cooked perfectly.
17:43You just need to get out of your own way.
17:47Less is more.
17:47Less is more.
17:50So I guess the question is, why is this dish up here?
17:53I'll tell you why.
17:54Because we were so impressed by the quality of the cookery on the chop.
18:00Great butchering, great sear, perfect cooking.
18:03It was head and shoulders above the field.
18:05So I've been really looking forward to tasting this because it looked so incredible.
18:11And it is.
18:15Okay.
18:16Chetel, Whitney, Sharon, well done.
18:19The winner of the last mystery box challenge, congratulations goes to...
18:30It's time for the judges to decide the winner of the final mystery box challenge.
18:36Whitney, Chetel, Sharon, well done.
19:04It feels really good to finally be the winner of a mystery box challenge.
19:09And to win on something that I've never cooked before, which really means that I'm making
19:14my decisions in the kitchen based on instinct.
19:17I'm a little surprised that Sheetel made it in the, in the, uh, not only the top three,
19:23but the number one dish of the day.
19:25But she seems very one-dimensional.
19:27Chetel, your first individual victory.
19:30You're back in the game.
19:31You have a major advantage in the next stage of MasterChef.
19:36Ready?
19:37Yes.
19:37Well done.
19:39This way.
19:42Chetel now gets to choose the main ingredient for the invention test.
19:46Whatever she selects, everybody else must cook with.
19:50Whoever makes the worst dish will be eliminated from MasterChef.
19:54As always, the theme of this challenge is in the hands of the judges.
19:59Today's theme is dessert.
20:04Okay.
20:05Big dessert, lover?
20:06No.
20:07What?
20:07No.
20:08Well, time to start thinking sweet thoughts.
20:11I, yeah.
20:11You're faced with a huge advantage right now.
20:13Because of what you select, everybody else cooks with.
20:16Yeah?
20:16Three amazing ingredients.
20:18Ready to see what's under the first cloth?
20:22Yes.
20:25Honey.
20:26Beautiful.
20:27From lavender honey, honeycomb, raw honey.
20:32Let's see what's under number two.
20:34You have a plethora of different berries.
20:41Mm.
20:41Things from the ordinary, like strawberries, blueberries, to things otherworldly that a lot
20:48of people never get a chance to cook with.
20:50Mm-hmm.
20:50Cape gooseberries, huckleberries, Inca berries.
20:54Absolutely unique.
20:55Beautiful.
20:55Does that light your fire?
20:57I'm starting to get a little inspired.
20:58Good.
20:58Lots of ideas started coming to my mind, including like a pie or like a tort or something.
21:03I like to see what all my options are before I choose.
21:05From the exotic tropics of Tahiti and Madagascar, we have vanilla.
21:12In all its forms, we have vanilla beans, vanilla powder, vanilla extract, vanilla tea even.
21:19Vanilla, vanilla, vanilla.
21:20You've got to really think about this choice.
21:23And who's your strongest competition?
21:25Who's the one that you're most feared of out there?
21:29Whitney.
21:30Whitney.
21:31Mm-hmm.
21:31She knows dessert.
21:33Six of you left.
21:34Who's the weakest?
21:36David Miller.
21:37Think carefully.
21:39Which ingredient are you going to choose?
21:40I have to choose right this second.
21:42Right this second.
21:43I'm drawn to the colors on the table.
21:46But I might be shooting myself in the foot.
21:49But I am going to go with it.
22:01David Miller, what do you think under here?
22:05I'd love another shot at the venison.
22:14Today's theme is dessert.
22:19I love dessert.
22:20I have the hugest sweet tooth.
22:22And so, I mean, I was, I think I was the only one today that was excited that it was
22:27dessert.
22:28Ready to see what Chetel has picked for you all?
22:31The options were the most amazing vanilla, the most amazing array of berries, and then the most amazing honey.
22:43Chetel's choice is vanilla.
22:52Oh my god, what goes with vanilla?
22:54What goes with vanilla?
22:56An Asian family, you know, we ate fruit.
22:59That was dessert, you know?
23:00The rest of you will have half the time Chetel had.
23:05Two and a half minutes, and your time starts now.
23:09Off you go.
23:12With an elimination at the end of this challenge, the dessert theme has distressed even some of the most confident
23:18contestants.
23:19I really didn't have a clear idea of what I'm going to make, but, uh, you know, vanilla it is,
23:25so here we go.
23:27I'm getting, like, double of everything because I'm thinking, if I don't have enough time, I'll make it again.
23:31Flour, vanilla, sugar.
23:33I grab some brandy.
23:34I go to the fridge, I grab some cream.
23:36Oh my god.
23:37Oh.
23:41I'm just pulling as much as I possibly can, because at this point, I'm not really certain how am I
23:45going to do this.
23:46Right, 90 minutes to make the most amazing, stunning dessert.
23:49And on the back of those desserts, you know, one of you will be leaving MasterChef.
23:5690 minutes, starting from now.
24:01Off we go.
24:04I'm going to make a, uh, vanilla creme brulee.
24:06I don't do dessert, I don't eat dessert, don't like dessert.
24:08So, you know, there's a lot that could go wrong.
24:14I'm making vanilla sponge cake layered with a vanilla custard.
24:19I've never made this before.
24:20I am making a butterscotch Napoleon with three different delicious nuts.
24:29Um, 90 minutes, there's no excuse.
24:31Something absolutely stunning.
24:32Well, certainly we're seeing the most significant challenge, I think, so far,
24:35because here comes together the technical science aspect of baking,
24:39the creative aesthetics of decoration and impact.
24:42Whitney's definitely the baker in the bunch.
24:44I think Sharon has a propensity for overthinking things
24:46as opposed to focusing on one delicious component.
24:49Right.
24:50And I really think Sheetle's going to come through and make something
24:53that's going to be delicate and useful.
24:55Today, with only six left, this should be immaculate.
25:00Right, Whitney, what are they?
25:00They are profiteroles.
25:02Profiteroles.
25:02Yeah.
25:03So, sugar pastry is a very difficult pastry to get right.
25:06Yeah.
25:07And you're putting a little bit of water on your finger to dab down the point
25:10so it stops from burning, yeah?
25:12And what are you putting inside the profiteroles?
25:13A Chantilly vanilla cream.
25:16Okay.
25:18I can smell the confidence from here.
25:21Lee, what do we got going on?
25:23I have milk and cream infused with walnut and vanilla.
25:27That's going to go together with my walnut French toast
25:31as well as a plum coulis and a nectarine carpaccio.
25:35You're going to want to make sure you get as much moisture
25:37because, I mean, you're really, at the end of the day,
25:39using old bread to try to keep you alive in the final five.
25:43Definitely.
25:45All right, David.
25:46How are you feeling?
25:47I'm sticking with the classic.
25:48I'm doing the vanilla creme brulee.
25:50Vanilla creme brulee.
25:51There's two ways of doing a creme brulee, isn't there?
25:53You could do it over a bain-marie
25:56and cook the eggs out like a sauvignon
25:57and then set them into the mold, which is a lot quicker.
25:59Uh-huh.
26:00Or you can go the dangerous route and put them in the oven.
26:04Which way have you gone?
26:06In the oven.
26:09Mike, how are we doing?
26:11This is just basically sort of like my custard pudding
26:13that I'm going to be using for the trifle.
26:16Where's the vanilla at?
26:17Vanilla is actually installed in the milk.
26:20So you're going to be putting a layer?
26:21I'll be putting layers, yeah.
26:22And then you're going to be putting the sponge cake
26:24followed by the pear.
26:26Followed by the pear.
26:27Then the custard.
26:28Man, I think I might have bitten off a little bit more
26:31than I could chew.
26:35In this elimination, one goes.
26:37So what is your strategy here?
26:39Do you stay off the bottom?
26:40So do you go safe?
26:42Or do you reach for the stars and try...
26:44I think you have to try to win at this point.
26:45You have to, because you're going to start intimidating
26:47the other ones that are still here.
26:50All right, guys, listen up.
26:5230 minutes left.
26:54One third of the time that was given to you.
26:56You had 90 minutes to make a stunning dessert.
26:59There should be no excuses and no reason
27:02that you're not able to produce.
27:05Wow.
27:07Cooking is a very calming thing for me.
27:09It's what I do at home to, like, relax,
27:11is I sit down and I make something.
27:18If you're not calm,
27:20then your nerves are going to affect your cooking.
27:24If you let that happen,
27:25then, uh, you know,
27:28you're just going to screw yourself.
27:33Mike, your station's over here.
27:37Mike's all over the place.
27:39He's always all over the place.
27:41You see him?
27:42He's jumping back and forth,
27:44and he's, like, shaking
27:44and running back and forth.
27:48I'm...
27:49Oh, my God.
27:51Just over ten minutes to go, guys.
27:55Oh, my God.
28:00Oh, no.
28:02Ten minutes to time,
28:04I realized I'm not going to have the meat of my dessert.
28:07It's just...
28:07It's not there.
28:08It's completely wrong inside.
28:10That's when it just started oozing.
28:13I started panicking.
28:15Really panicking.
28:25Just over ten minutes to go, guys.
28:27Oh, no.
28:30It's completely wrong inside.
28:32With just ten minutes left,
28:34Chetal's dessert looks to be a disaster.
28:38She must plate something
28:39that can save her from elimination.
28:41What I had were four garnishes.
28:44There was nothing of substance
28:45that could be called a proper dessert
28:47in any of these components.
28:49The big part of my dessert was the sponge cake.
28:53Two minutes to go, guys.
28:54You got to put something on the plate, you know?
28:57Figure it out.
29:02Oh, my...
29:03Oh, my...
29:04I'm realizing...
29:05Oh, my God.
29:07This beautiful vision I had for a trifle
29:09is not going to be nearly what it should be.
29:14One minute to go.
29:15Start putting those finishing touches on those plates
29:17and make those plates beautiful.
29:19This looks disgusting.
29:20Twenty seconds to go.
29:21My custard was perfect.
29:23It really was spot on,
29:25so I didn't want to ruin that
29:26by over-torturing the top.
29:29Ten...
29:31Nine...
29:31Eight...
29:33Seven...
29:33Six...
29:35Five...
29:36Four...
29:37Three...
29:38Two...
29:38One...
29:39And stop.
29:41Whoo!
29:42Well done.
29:43The judges will taste all six desserts.
29:46The winner takes an advantage
29:47into the next stage of the competition.
29:49The person with the worst dish will be going home.
29:52Okay, Sharon.
29:53Let's go.
29:54After over-complicating his last dish,
29:56has Sharon played it safe with his dessert?
29:59Wow.
29:59It's pretty.
30:00It's a mille foyer.
30:01What's in there?
30:02Each layer consists of a different layer of nuts.
30:05On top is a zabaillon with marsala and vanilla.
30:22That's not only delicious for what it is,
30:26but I think you've achieved in kind of capturing the essence
30:29of what a zabaillon is on the plate.
30:32The lightness, the airiness, the flavor.
30:36A real triumph.
30:37This is unbelievable.
30:38Thank you, chef.
30:42Yeah, listen to that.
30:44I love that.
30:47The crunch.
30:48You know, it's one of the senses that
30:50even professional chefs in a restaurant
30:52forget to think about.
30:58That is delicious.
31:00Thank you, chef.
31:01Really good job.
31:04You can hear it.
31:10It is absolutely on the money.
31:13Oh, wow.
31:14They loved it.
31:15They absolutely loved it.
31:17They thought it was bam, straight on, bam delicious.
31:21And now I'm not in the position where I go home.
31:23What a great start.
31:24Yeah.
31:25Absolutely amazing start.
31:26You could lift that dish now and stick that
31:28in any restaurant in this country.
31:32Right, David.
31:35I looked at his creme brulee and I was like,
31:37that's not even a creme brulee.
31:39Like, Dave, I'm sorry but you're missing something here.
31:42What is that, please?
31:44We have a vanilla creme brulee with a
31:46vanilla orange mango coulis.
31:48Do you know what brulee means?
31:50Because that looks like a lemon tart from here.
31:51It means to burn.
31:51To burn, that's right.
31:52Lightly burnt.
31:52Can you just give him your glasses for two seconds?
31:55Where is it bruleed?
31:56The idea, put them on and just tell me
31:58if you can see that brulee.
31:59Help me to understand.
32:01I see a few pieces, but it will crack.
32:05I think it will crack before that brulee cracks.
32:22Now, you've cooked a creme brulee the hard way in the oven, in a water bath, and you had
32:30very little time to do that and cool it down.
32:32You've managed it.
32:33The coolie, you've got the bitterness from the orange.
32:36Yeah, the sweetness from the mango, but it works.
32:38I mean, it really does work.
32:40But it's missing the brulee.
32:44Whitney, let's go.
32:46While Whitney has excelled in mystery box challenges,
32:49she has yet to win an invention test.
32:51What is it?
32:52A profiterole with a chantilly vanilla cream and Guambe caramelized bananas.
32:59Trust me.
33:00Having lived in France for three years, I have eaten thousands of profiteroles.
33:06This had better be good.
33:20The five individuals behind you going into this test today were nervous.
33:24If they were tasting that right now, they'd be even more nervous.
33:28Good job.
33:30So, you flamed these in rum?
33:32Actually, it was bourbon.
33:34Keeping it southern, huh?
33:36Actually, the first time I decided to flambe bananas,
33:41I was so nervous to go into the liquor store
33:43because that was the first time I've ever bought liqueur.
33:46So, I went in there and I was like, I'm just buying this for bananas.
33:50That is kind of sad to me, actually.
33:54Super light, very sexy, very delicious.
33:57Good job.
33:58It really just made me feel good that, overall, the judges love my dish,
34:02and I really want to show now that, you know,
34:04I can win this challenge.
34:07Three down, three to go.
34:09One of you will be going home.
34:12I looked at my dish and it looked like baby food.
34:15One layer of mush, and then a second layer of mush, and then whipped cream.
34:18Next up, Chatel.
34:21Even if my custard tastes divine, the best custard in the world,
34:26I know that the challenge was not about putting custard on a plate given 90 minutes.
34:32The real question, where is your dessert?
34:34Because that's not it after 90 minutes. Let's get that right.
34:36That's half of it.
34:37That's the best that I could do given that my sponge cake didn't cook.
34:40So, what's in the bowl?
34:43It's a vanilla custard with vanilla and pear coulis and a vanilla whipped cream.
34:51I was really riding on your energy today. I love your idea.
34:54I was expecting a lot, so it's a personal disappointment to have to taste a half-completed dessert from you.
35:06I think you could be in real trouble here.
35:09Chatel had the advantage today.
35:11She had full time in the pantry, got to choose her ingredient.
35:15There is no reason that she should be failing here.
35:18You know, she really dropped the ball on this one.
35:21Lee, let's go.
35:23The whole dish came together beautifully and really tasted good, and I was stoked.
35:28I was really excited about it.
35:29Okay, so we have bourbon pain perdu, which is basically, you know, French toast.
35:35Over a nectarine and mint carpaccio with a walnut and vanilla sauce.
35:42Obviously, fried bread is not what we thought when we talked about desserts and stunning restaurant desserts.
35:54This is simply bad.
35:58Bad as a dessert, it's even bad as breakfast.
36:05Okay, Mike, let's go.
36:08Walking up to the judges' table, I'm a bit nervous.
36:11There's a lot on the line right now for me.
36:14I'm just praying the judges might have a little bit of mercy on me today.
36:19It's a pear-poached trifle with a sponge cake underneath.
36:23It's been drizzled with vanilla-scented brandy.
36:26What is that froth?
36:29It's, uh, basically the egg whites, um, that were sort of...
36:32I folded it in because I didn't have any other thing to, to kind of, to, uh...
36:39Egg whites?
36:43What are they?
36:44It's, uh, just a pie crust sort of dusted with a little cinnamon and sugar.
36:48Pie crust. So, like, a short pastry?
36:51Sure.
36:54It's short. Short of flavor.
37:00Does this have raw eggs in it?
37:06Does it have raw eggs in it?
37:08Uh, there's a sort of...
37:11Yes or no?
37:12A meringue, I mean, you know, the egg whites...
37:14It's an easy question. Is it raw eggs in it or not?
37:24Does it have raw eggs in it?
37:30Does it have raw eggs in it?
37:34Uh, there's a sort of...
37:35Yes or no?
37:36A meringue, I mean, you know, the egg whites...
37:38It's an easy question. Is it raw eggs in it or not?
37:44Yes.
37:47Disappointed, Mike.
37:49Go back to your station.
37:54After tasting all six dishes, the judges must decide which desserts rose to the occasion and which fell short.
38:01The cook with the worst dish will be leaving MasterChef.
38:07OK, David, Sharon, Whitney, three stunning dishes.
38:11Sadly, there can only be one winner.
38:13And the winner has a huge advantage in the next stage of MasterChef.
38:18Jerome looks like he's probably going to be the biggest competitor, but I'm not worried.
38:22I know I can win this.
38:24I thought my dish was spectacular.
38:26I'm going in this feeling like I can own this. I can do this.
38:31Congratulations.
38:38Whitney.
38:40Well done.
38:42To have made it this far means so much because I've made a huge sacrifice and I love school.
38:48And it's all been worth it to be here.
38:51The youngest, and quite frankly, now the strongest in the competition.
38:55Well done.
38:56The judges from the very beginning saw only my age.
39:00And they didn't see the rest of the potential that's in me.
39:03But now I'm really thinking that they're seeing that.
39:06And they're going to see me to the end and they're going to give me that title.
39:11The field's split.
39:13It's split in two.
39:15Three stunning dishes.
39:17And three dreadful dishes.
39:21Front row, you're all safe.
39:24Back three rows.
39:25Get up here, please.
39:29There's three really bad dishes out there.
39:32It could be anybody. I have no idea of the gauge.
39:35Sheetal's dish completely came apart.
39:38Mike, raw eggs, I don't know.
39:40That's a big no-no.
39:43And Lee's dessert, I don't even know what it was.
39:45Lee, we expected more.
39:48And we expected you to excel.
39:53Sheetal, you had a huge advantage and you fell short.
40:00Mike, apart from panicking for 90 minutes, you produced a trifle that looked like toxic scum on a stagnant pool.
40:10The person leaving MasterChef.
40:19Lee.
40:25Get back to your station.
40:29Thank you, Lord, for salmonella and Mike serving raw egg on the plate.
40:36And Sheetal's dish was so unfocused and so simplistic in her way like she always is,
40:42because that's my savior right there.
40:46The person leaving, MasterChef.
40:55Mike.
40:59You cannot serve raw egg whites on top of a badly made trifle.
41:05You've come a long way in a short period of time, but you have got to slow down.
41:09And when you do, you'll surprise yourself about the results.
41:13Please take your apron off.
41:16I really wanted this.
41:17I really, really wanted it.
41:19Please take your apron off.
41:22This is not the end.
41:23Being on MasterChef has just fueled this burning desire that I have about food and cookery.
41:30And, you know, I'm going to take this whole experience and all the mistakes I made,
41:34and I'm going to just take those as sort of a sign of refinement, you know,
41:38and I'm going to just take them and become better.
41:42Next time on MasterChef.
41:45The final five, David, Whitney, Sharon, Sheetal, and Lee, are about to cook for the three most intimidating food critics
41:54on the planet.
41:56We got a lot riding on this too, guys. Don't embarrass us.
41:59Damn it. It's not right.
42:00I can't really taste the fish.
42:02You notice I didn't eat mine.
42:02But first, they have to catch their ingredients.
42:08The two who create the lowest scoring dishes will face the dreaded pressure test,
42:13where one more contestant's dream of becoming America's first MasterChef will come to a bitter end.
42:20The end.
42:20The end.
42:21The end.
42:25The end.