- 2 days ago
Category
📺
TVTranscript
00:01Next on MasterChef.
00:03The person leaving MasterChef, Mike.
00:07With one more amateur cook out of the competition,
00:11the final five, David, Whitney, Sharon, Shetal, and Lee
00:16are about to cook for the three most intimidating
00:19food critics on the planet.
00:22We got a lot riding on this too, guys.
00:24Don't embarrass us.
00:25It's not right.
00:26I can't really taste the fish.
00:28You noticed I didn't eat mine.
00:29But first, they have to catch their ingredients.
00:34The two who create the lowest scoring dishes
00:37will face the dreaded pressure test,
00:39where one more contestant's dream of becoming
00:41America's first MasterChef will come to a bitter end.
01:00For the final field challenge, the contestants will each have to serve their best possible fish dish
01:06to the three most powerful food critics in America.
01:11Their ingredients must be as fresh as possible.
01:14So they're going direct to the source, the sea.
01:17Today's challenge is an individual competition.
01:21It's no more team challenges.
01:23I'm actually extremely excited for that because the only person I can blame for a loss or praise for a
01:29win is myself.
01:34So what are we hoping to catch?
01:35Scalping?
01:36Scalping?
01:37Maybe some red snapper?
01:38I've never cooked this scalping.
01:40Really?
01:40Yeah.
01:41I'm relying on luck to get me through this one, at least with the fishing.
01:45Once I'm in the kitchen, though, it's a whole other ball game because fish is really my forte.
01:51Being a lucky guy, I know I'm going to catch some fish.
01:56Oh, man, he's a fighter.
02:00I see Mr. David Miller over there struggling like he has the biggest marlin the Pacific Ocean has ever seen.
02:08Dude!
02:12It's a rock?
02:13He got a rock.
02:14Oh, yeah.
02:16It's a fighter, though.
02:17David Miller, the look on his face, that was priceless.
02:21All right.
02:23Season it well, David.
02:25It's been a long time since I've made rock soup.
02:27Little salt, little pepper.
02:29All right.
02:30Here you go.
02:32Yes!
02:33Oh, I see color.
02:35Here it comes.
02:36Oh, nice one.
02:37This is really happy.
02:39I was really excited, and I was the only one that had never been fishing.
02:42And, oh, my God, the sculping fish is a really ugly fish.
02:47These are the spines that have the poison in it.
02:50Oh!
02:51This one down here has poison, and these.
02:54I looked down, and I saw the spikes of that fish sticking out, and these scales are poisonous.
03:00Don't let that spine get you.
03:02After Sheetal caught her first fish, I was like, that competitive side got out of me.
03:06And I was like, I've got to catch the next fish.
03:09Woo-hoo!
03:09Yeah, I see him.
03:12Nice one, David.
03:13Yeah!
03:14Gorgeous.
03:15As a chef, it's a great opportunity to actually go out and pick your fish out of the sea.
03:23All right, guys, here comes the nice-sized one.
03:25That looks big enough for me.
03:27Way, way more connected to where your food comes from, and you've got to do it justice.
03:33Our amateur cooks will take the fish they've caught and use it to prepare just one dish
03:38in the kitchen of Journey at the world-famous Ritz-Carlton.
03:42All right, how are we doing?
03:43Awesome.
03:43Amazing.
03:44Our first individual challenge, head-to-head.
03:48Sadly, two of you will face a pressure test on the worst two tasting dishes.
03:51One of you will be leaving MasterChef.
03:53The critics, they are lethal.
03:56Some of the most powerful critics anywhere in the world.
03:59You're now about to face them.
04:01Joe, Jeffrey Steingart.
04:02Jeffrey's probably the most prolific food writer of our time.
04:06Head critic for Vogue magazine, the greatest food writer in the country.
04:10Wow.
04:11I hear the name Jeffrey Steingart, and I'm like, oh, my goodness.
04:15Jeffrey's best known for shattering people.
04:17Amazing reputation.
04:19This could be either really good or really bad.
04:22Tonya Steele.
04:23Tonya Steele is the editor of evercurious.com.
04:27It's the biggest food website there is.
04:30And then finally, Barbara Fairchild, yeah?
04:34Editor-in-chief of Bon Appetit magazine.
04:35The most sophisticated discerning palettes anywhere in the States today.
04:40I know Tonya Steele and Barbara Fairchild.
04:43You know, I've admired these women, and that even put more pressure on me,
04:46knowing how much I wanted to impress the critics today.
04:50Whitney, you won that amazing dessert challenge.
04:54You have one hour and 15 minutes to cook the most amazing dish.
04:59The rest of you have got one hour.
05:01While Whitney uses her advantage from winning the invention test to start filleting her sculpting fish,
05:06the others can do nothing but watch.
05:09Those 15 minutes seemed like eternity, but I really took that time to put my dish together.
05:15And now I know exactly what I need to do to really make the critics love my dish.
05:20All right, you guys, one hour, one stunning dish, starting from now. Off you go. Good luck.
05:27Everybody started rushing into the kitchen. I was like, oh my gosh, like, did you really use that time wisely?
05:33I mean, you had 15 minutes extra. That is huge when you only have an hour to cook.
05:43My strategy today is really keeping it simple and keeping it real.
05:48So I'm going to braise the fish. It's a tough fish that can withstand braising.
05:53And I'm going to serve it with the broth. So the same way I pulled it out of the water,
05:57I'm going to keep it on the plate with the broth, you know, the water that it swam in to
06:02cook,
06:02like the water it swam in to live.
06:05Use the time wisely, yeah?
06:11The inspiration for my dish came from the meat itself.
06:14The consistency of it is almost like lobster.
06:16Being from Boston, I think I've probably killed seven or eight hundred lobsters.
06:20So I think lobster, I think butter.
06:22So I'll do a saffron butter poke with the Israeli couscous and some onions
06:27and some roasted peppers underneath.
06:29You tasting, David? I've been tasting the whole time.
06:32Whitney, what's the dish called? What are you doing?
06:35Roasted eggplant and zucchini.
06:37Right.
06:37I'm making a tomato sauce with the sauce and plum tomatoes that I'm stewing now.
06:43I decided to put kind of like an Italian spin on this dish.
06:47And I like tomato-based things. So I did a tomato sauce.
06:52How are you cooking the fish?
06:53Braise it.
06:54Braise it.
06:57They've got the work cut out.
06:59Scorpion fish.
07:00Right.
07:00Yeah, it's going to be a very difficult challenge because it's an unusual fish.
07:03Yeah.
07:03Mm-hmm.
07:07Make sure you taste everything you're doing.
07:1015 minutes, yes?
07:11Use that time wisely, yeah?
07:14Ooh.
07:17I decided I was going to do a curried cauliflower,
07:19and I used the curry powder that was available,
07:21and I should have tasted it before I put it in the cauliflower
07:26because there was salt in the curry powder.
07:28And on top of that, I also salted with regular salt.
07:32And my first batch of cauliflower was disgusting.
07:36I had to start over.
07:38All right, Chatelle.
07:39Okay, you're in control, yes?
07:40Yeah.
07:40Because you look like you're flapping around like a headless chicken.
07:43You guys look immaculate in chef jackets.
07:46You're actually looking like professional chefs.
07:48Make sure those dishes come out like professional chefs.
07:51Hey, anybody have salt?
07:53I found some.
07:56All right, Chiron, what are you at?
07:57I took a risk and took two different proteins from the fish.
08:00That's the liver.
08:01Make sure you try one before you do it.
08:03I do.
08:05I picked sculpin liver because I tasted it,
08:08and it just had a very buttery, light flavor of the sculpin.
08:12I believe everything that I touch that's food,
08:15I believe I can make magnificent.
08:17And it's no different going into this competition.
08:20Chiron is going to sear off the liver of the scorpion fish
08:24and serve it, which is very, very bold, I mean.
08:26Has he tasted the liver?
08:27He said he tasted it.
08:28He said it's good.
08:29That would be a big risk.
08:31You could either really win somebody with that
08:32or really throw them off.
08:33I mean, I knew at that defining moment,
08:36I could be the next master chef.
08:40Chiron made a conscious decision to use the liver of a fish.
08:44I feel like he took the poisonous scale and just went to himself.
08:50Four minutes to go, guys, yes?
08:51Four minutes?
08:52Four minutes, that's right.
08:53You have your plate picked out.
08:55Put the pan down, take that glove off, and work with two hands.
08:58Let's go!
08:59Guys, the pressure is on.
09:01They've been sat there patiently anticipating five stunning dishes.
09:06Come through for us.
09:07Make something gorgeous.
09:08Amateur cooks are cooking for critics that, you know, restaurant chefs are scared of.
09:14I was like, this has got to be the best dish you've ever made in your life.
09:17We got a lot riding on this too, guys. Don't embarrass us.
09:20These are not just foodies. These are three of the biggest food critics in the country.
09:26And here I am, you know, a little less than a year after I started cooking,
09:30and all of a sudden I'm presenting food to these people.
09:32And, you know, I just hope everything goes well.
09:36One minute.
09:36It's not right.
09:37Now stop putting it on a plate.
09:39Get it on the plate, you tell. Stop cooking.
09:41You're not gonna be able to serve it.
09:43Where's the cumin? Cumin.
09:45We're all cumin now. We're one minute to go.
09:48I was frantically running around.
09:50I felt like manic and crazed because I was running around trying to figure out how to fix the sauce.
09:5510, 9, 8, 7, 6, 5, 4, 3, 2, 1, and stop.
10:20Well done.
10:23Well done. Well done.
10:24Really good job. The dishes look amazing. You know that. I mean, really amazing.
10:28We're proud to present these to these critics out there.
10:31Hot damn, guys. You should be psyched. This is great.
10:34Whitney. The critics out there are sat, as we speak, sharpening their knives.
10:40Three phenomenal critics. It's out of our hands. We're passing you on. This is the next stage.
10:47Some of the most powerful critics anywhere in the world. You're now about to face them.
10:51You sell it to them. You tell them what they're gonna be expecting and you push it to the absolute
10:55max.
10:56Now get out there and sell them. First up, Whitney.
11:01The critics can give each dish up to four stars for a maximum of 12.
11:06The two cooks with the fewest stars will go head to head in the final pressure test, where one will
11:12be eliminated.
11:13My name is Whitney. What I have for you today is a pan-seared sculpin over a roasted eggplant and
11:21zucchini.
11:22My sauce is a tomato sauce that I reduce with roasting the head and the bones from the fish.
11:27Where did you find fresh tomatoes?
11:30I actually used the tomatoes out of the can. I just let it reduce and crush them up and strain
11:39the pulp.
11:41This is very interesting.
11:51Both the zucchini and the eggplant were drenched with salt.
11:56Yeah.
11:57The garlic is overpowering. I can't really taste the fish because there's so much garlic in my mouth.
12:01Have it good.
12:03It was good.
12:06The score is...
12:08Rough mints three.
12:11David Miller!
12:12So I am freaking out.
12:14These are people that will wreck your restaurant if they write a bad review.
12:20They've had everything.
12:21You could name us any dish in the world and they've eaten it.
12:24And then no matter what it is, no matter what I'm making, they've had the same thing and they've had
12:28it better.
12:28Hi there.
12:31Today, we're doing a saffron butter poached California scorpion fish over Israeli couscous with roasted red and yellow peppers and
12:40a touch of smoked sea salt.
12:42Do you cook couscous a lot for fun at home?
12:44I've never made Israeli couscous.
12:46I hope I got it al dente.
12:48Why did you choose to make it today if you've never made it knowing that we were going to be
12:52tasting it?
12:58That's a very good question.
12:59I decided to be adventurous.
13:01There's something alluring about Israeli couscous more so than just standard Moroccan couscous, which I think is kind of boring.
13:09All right.
13:11Thank you very much.
13:12All right.
13:15What the hell am I doing?
13:17Three of the most world-renowned food critics.
13:20You know, I'm serving them a plate of something I just whipped up in an hour.
13:23Hopefully, I won't be berated as much as I have been by our judges.
13:27The idea of thinking that a Moroccan couscous is just always boring, it's ridiculous what he said.
13:32I think it's pretty bold of him to serve us Israeli couscous having never cooked it before.
13:37No, to make it for the first time.
13:39And the fish is nicely cooked.
13:40I mean, saffron really gives it a nice, brightly flavor.
13:44And despite the fact they didn't have a lot of time to work with it, it does have a really
13:49nice flavor.
13:49I think the pepper is overwhelming.
13:50Look at that smile.
13:51How'd it go?
13:51It went really well.
13:52They said it was the best dish they had all day.
13:54They said that?
13:54No, I'm joking.
13:56Wow.
13:57I'd be happy to give you my peppers.
13:59You notice I didn't eat mine.
14:01Next up, Lee.
14:02All right.
14:03Get ready.
14:04These are three of the biggest food critics in the country.
14:07If you're a chef in this country, you know who these people are.
14:11I can't afford any mistakes right now, and the tiniest bone would be a disaster.
14:17Today I made a braised California scorpion fish over Moroccan-style fennel couscous, served with the braising broth.
14:26So what's in the braising broth?
14:29I took the head and the carcass of the fish that I filleted, some carrots, some shallots, leeks, fennel.
14:38I can't sense anything from them, and that just drives me crazy because I don't know if they like it,
14:43they don't like it.
14:45Thank you, Lee, so much.
14:47Thank you very much.
14:47And again, thank you for the opportunity.
14:49You're welcome.
14:52I thought it was tasty.
14:53I mean, I thought the, I think the couscous is very good.
14:56It's very tasty.
14:56I love the, the broth is what's giving it the flavour.
14:59I think you did a really nice job with that.
15:01On the other hand, you can't taste the fish.
15:03I mean, the fish is just used as a piece of white protein.
15:06It would have been good to have something, again, contrasting textures.
15:10In the couscous?
15:11Yeah.
15:12So this dish didn't really have very much.
15:14Garbanzo beans or something.
15:15How'd it go?
15:16It went fantastic.
15:17So should we score it?
15:18Are you guys ready?
15:19Yeah, I'm ready.
15:19I'm ready.
15:20Our scores are gonna be totally different.
15:23Chetel, let's go.
15:24Right now, I'm a little nervous.
15:27I'm worried that my entire plate is just a touch too salty.
15:33Hi.
15:34Hello.
15:35How are you?
15:36My parents are from India.
15:37I was born and raised here, but I grew up in a very fragrant Indian home.
15:41Lots of garam masala, lots of curry.
15:43So I've incorporated those flavors into the Sculpin.
15:47And just a very simple tomato curry sauce with coriander powder and cumin powder.
15:52And the cauliflower is curry powder and some fish stock to just keep it moist so that it dry out.
16:02Well, thank you so much.
16:04Thank you very, very much.
16:08One thing that's good is the curry powder is not overwhelming.
16:11Sometimes it can be overwhelming and this was not overwhelming.
16:14Well, unfortunately, I have some bones in line.
16:20All right.
16:22All right, how'd it go?
16:23Fine.
16:24Yeah?
16:24You're smiling.
16:25Yes.
16:26What did they say?
16:26They didn't say anything.
16:27They just tried it.
16:28Nothing at all.
16:29They ate everything though.
16:30Any questions?
16:30I put it on their plate.
16:32I do feel like the texture is, there's a lot of softness here.
16:35There's not contrasting flavors.
16:37There's not contrasting textures.
16:39Well done.
16:41Right, next up, Chiron.
16:42Cut the waffles straight to point.
16:44Tell them how excited you are, what you've done, what the journey's been like.
16:46And more importantly, sell that dish.
16:48Good luck.
16:48I feel like I'm such a better chef than the rest of them.
16:53I really, truly feel that.
16:55If I can impress these judges, I may be able to really jumpstart my career right then and
17:00there.
17:00Tell us about your dish.
17:02Well, I live in LA.
17:04I was born and raised here.
17:05I'm a local.
17:05I love these waters, even though it's cold around this time of season.
17:08It was so beautiful this morning.
17:10Really a great day.
17:11I'm a big guy.
17:12I like to eat a lot.
17:13I'm very improv.
17:14I'm like this weird competitive guy.
17:16My grandmother has been a huge inspiration for me.
17:19I wasn't very close with my mom.
17:21I grew up with my dad.
17:22And I moved out when I was a freshman in college.
17:25I left finance to try doing this with my wife about a year ago.
17:28I was in banking.
17:29On January 2nd, my kid was born.
17:31Grab, grab this, grab that, saute this, saute that.
17:34And lo and behold, here I am.
17:36It's like fate.
17:39I saw the liver and the liver looked absolutely beautiful.
17:41So I decided to give you two tastes of it.
17:44One, the actual flesh.
17:46And the other, the liver of the scorpion fish.
17:49And that's just done with a grapefruit vinaigrette
17:51and some blanched asparagus, some yellow tomatoes,
17:55and some fresh grapefruit.
17:57The fish liver is a very unusual twist.
18:00Have you had monkfish liver?
18:01No, I haven't.
18:02No.
18:03That's the foie gras of the sea.
18:07Well, thank you so much.
18:09Thank you so much.
18:13You know, it's funny.
18:14With everything that's going on in this dish,
18:15it's just surprisingly bland.
18:17Don't make your judgment about the fish liver
18:19by this liver, which is not a good liver.
18:23Well done, guys.
18:24We're now gonna get those results.
18:26Ready? Let's go.
18:26All right.
18:27The top three scoring contestants
18:28will earn a place in the final.
18:30The lowest scoring two will face the dreaded pressure test.
18:35I cannot afford to go into another pressure test right now.
18:40This is it.
18:41The judges are back with the verdict.
18:43Let's start off with the highest scoring dish.
18:48That individual goes straight in to the final four.
18:51This dish scored 11.5 out of 12.
18:57Hey.
18:57That's near perfect.
19:02Congratulations goes to...
19:12The remaining contestants have presented their dishes
19:15to three of the world's top food critics.
19:18The three cooks with the highest scores
19:20will advance to the final four,
19:22while the bottom two will face the final pressure test,
19:25where one will be eliminated.
19:27Let's start off with the highest scoring dish.
19:32This dish scored 11.5 out of 12.
19:39Hey.
19:39That's near perfect.
19:44Congratulations goes to...
19:50David Miller.
19:55You're kidding me.
19:56Absolutely.
19:57You're kidding me.
19:58Absolutely.
19:59Good job.
20:00High five, bro.
20:01Absolutely.
20:02Listen to this.
20:03Butter poached fish was a huge success.
20:06Phenomenally balanced.
20:07Seasoned beautifully.
20:08Incredible.
20:09Couldn't stop eating it.
20:10We sent you into the lion's den,
20:12and you came out shining.
20:15Seriously, well done.
20:16You're now the first in to the final four.
20:18Of every review I've gotten today,
20:22I feel like master chef.
20:26I'm an amateur chef.
20:27I'm a software engineer,
20:28and I get a near perfect score.
20:33I get a near perfect score.
20:35Are you kidding me?
20:36Okay.
20:37From the very top,
20:38we're now going down to the very bottom.
20:42Badly put together.
20:44Under seasoned.
20:46Shockingly disgusting undercooked taste,
20:49and left nothing to desire.
20:52When I hear the critics describing a dish
20:55as shockingly disgusting,
20:57I'm just praying they're not talking about my dish.
21:00With four out of 12,
21:02and the lowest scoring dish,
21:04it's not good news.
21:06Four.
21:06Four.
21:10It's your own.
21:13And that means you're up for elimination.
21:18Why deliver?
21:19Why go that route?
21:20You could have taken it a little simpler
21:21and made it just beautiful on its own.
21:23I've been cooking for 25 years,
21:25and I wouldn't have taken that risk today
21:27if this was my kitchen, my restaurant,
21:29and I had those tough cookies sat there.
21:32I wouldn't do it.
21:33I wanted to grow.
21:35I wanted to challenge myself.
21:37And although maybe at times it helps to play safe,
21:41but I'm not here to do dishes
21:43that I've done 10 times before.
21:45I'm here to be a master chef.
21:47The next person advancing straight into the final four,
21:51joining David Miller with a score 8 out of 12.
21:58Lee.
22:02Good job.
22:04The fish cooked perfectly.
22:06Seasoning was absolutely amazing.
22:09It's fantastic that Sharon is going into a pressure test.
22:13We're not going for a popularity contest,
22:15and I'm not here to make friends.
22:17I'm here to eliminate the competition.
22:20Two left.
22:23Joining Sharon.
22:24Sharon is known to face the pressure test
22:27with a score of 5 out of 12.
22:32That person is...
22:38Whitney.
22:405 out of 12.
22:44Chatelle, congratulations.
22:46You are through to the final four.
22:50Whitney.
22:50Too salty.
22:51Way too much garlic.
22:54Slightly shocked on using canned tomatoes
22:56on such an exquisite dish.
22:58Why tell the harshest critics anywhere in the world today
23:01that you're serving them canned tomatoes?
23:04Well, if you just turn around and look at that tray there,
23:06you have the most amazing, fresh tomatoes on the vine.
23:11The results are not what I expected at all.
23:14I'm really upset.
23:19But anyway, no, I'm just going to fight back,
23:22because tomorrow I'm not going home.
23:26Three of you are going to be sleeping well tonight.
23:28Two of you are not getting any sleep.
23:30I'll see you tomorrow for the pressure test,
23:32where one of you will be leaving MasterChef.
23:36Whitney has been this quiet underdog.
23:3922 years old.
23:40I think I've got a lot more experience.
23:42But then again, she continues to do very well,
23:44because she just does what she knows.
23:46And that's what I'm going to do.
23:47And if I do what I know, I can win this.
23:56Good afternoon.
23:57Chiron and Whitney, one of you will advance the final four.
24:01Unfortunately, one of you will be leaving MasterChef tonight.
24:05That means this pressure test is going
24:08to be your toughest test ever.
24:11I really want to see Whitney kick Chiron's ass.
24:15Like, I would love for a tiny little 22-year-old girl
24:19from Mississippi to just come in and lay his ass flat.
24:23We're going to reveal the ingredients on the count of three.
24:27One.
24:30Two.
24:33Three.
24:41One of you will advance to the final four.
24:44One of you will be leaving MasterChef tonight.
24:48We're going to reveal the ingredients on the count of three.
24:51One.
24:52I'm praying to God it's not deserving.
24:58Two.
24:59If it's anything with fish, then, you know, it's not looking too good,
25:04but I'll still try really hard.
25:07Two.
25:15Boy, boy.
25:16Right, in front of you are some of the most amazing ingredients.
25:19Beautiful chocolates, oranges, eggs, sugar, butter, milk, cream.
25:24I'm not feeling great because this is not my strongest point.
25:28And I look to my left, and the last person I want to see to my left is Whitney.
25:33But lo and behold, there she is.
25:36Shron and I, as far as sweets, it's even still almost on the same level.
25:40He won the cupcake challenge.
25:41He was in the top with the dessert challenge.
25:44So, you know, it will be a battle today, definitely.
25:46There's nothing more terrifying than trying to create and cook your very own monstrous souffle.
26:05This dish puts the fear of God into chefs around the world.
26:12Guys, this freaks me out.
26:14Souffles are one of the most technically difficult dishes that you can make.
26:18And when it's great, it can be one of the most epic desserts that you can have in the world.
26:22And when it doesn't work, it's a complete disaster.
26:26And the secret of a good souffle is to get straight from the oven to the table in a maximum
26:31of 90 seconds.
26:33It is very difficult to make a souffle.
26:36One reason is because they can think so easily.
26:41Sharon and Whitney are free to make as many souffles as they like in 90 minutes,
26:47but can only present one to the judges.
26:50Good luck to you both because you're going to need it.
26:5490 minutes starting from...
26:58Now, off you go.
27:02Good luck.
27:08Final four means to me I can actually be the master chef.
27:12I can make my dream of opening up a restaurant come true.
27:18For me to be the first master chef, it means everything.
27:22So cornstarch, milk, up to the boil.
27:26Then you add the chocolate.
27:27Then you add the eggs.
27:28It could be exact.
27:30Mm-hmm.
27:30You know, souffle's chemistry.
27:32It's the incorporation of the sugar and the egg white.
27:34That's the real tough challenge.
27:35So much has to do with timing in this.
27:40I'm just trying to make sure I measure everything and just do everything to a T,
27:45because this is such a critical dessert.
27:49You need to cook one first within those 90 minutes to understand,
27:52to gain that confidence, to let it rise.
27:54So the underneath gets that momentum and pushes the souffle out.
27:58It's not liquid, but just slightly gooey at the bottom and not liquid.
28:02If that comes out undercooked and it's risen a little bit,
28:04it will go flat within seconds.
28:09I need to cook the milk into the chocolate instead of the other way out.
28:15Whitney is very methodical, but making some mistakes.
28:19She took the chocolate off of the double boiler and then poured the chocolate into the milk
28:24when she should have taken the milk and dumped it onto the chocolate
28:26while it was still in the double boiler.
28:40I won't lie, I think Sharon is a better cook than Whitney.
28:45It really falls down to if Sharon is going to try and overcomplicate things,
28:50because I know that Whitney is going to go right by the book exactly how it should be made.
28:55It really is anybody's game at this point.
28:58Guys, it's 30 minutes gone, you've got one hour left.
29:01I urge you to get one souffle in the oven so you get some idea
29:05of the correct balance of the sugar, the egg whites.
29:16The only time I looked over to see what Sharon was doing
29:19was when he was putting his souffles into the oven.
29:21And I was thinking, oh my gosh Whitney, get it together,
29:25get your batter ready, put it in the oven.
29:28Whitney, can I advise you to please get something in the oven?
29:35Sharon, are you just praying in front of the oven?
29:37You watching the oven channel?
29:38Just watching the oven channel.
29:40Okay, you have time to get another one made.
29:42Throwing my first batch of souffles in the oven and just saying,
29:45please be good.
29:46Please just be good.
29:50Please just be good.
30:02Waiting is not fun.
30:03It's torture.
30:04That's why I hate baking.
30:06Just under half an hour to go guys, yeah?
30:09Whitney, please put something in the oven.
30:12Otherwise tonight, you'll be cooking for your parents again.
30:16I don't know where the time went.
30:18I mean, it was insane.
30:20I guess I was just really trying to be so precise with my measurements.
30:24Every detail of the chocolate souffle, I wanted to do perfect.
30:32With 20 minutes left, Sharon enjoys a huge advantage as he samples his first souffle.
30:38While Whitney is just getting her first batch into the oven.
30:42It tastes really good.
30:44Whitney, how many souffles have you got in the oven?
30:46I have two.
30:48Two.
30:49Okay, guys, 15 minutes to go.
30:51They take minimum 14 minutes to cook.
30:54I got 15 minutes to go.
30:56I put my second batch in.
30:58I'm hoping that this batch will rock and the judges love it.
31:02You open that oven door.
31:04Yeah, and it's destroyed.
31:05Take your apron off.
31:06Yeah.
31:06Go back to mom and dad.
31:07Keep that door closed.
31:09Oh my god.
31:11I have no time to put any more into the oven.
31:15I really only had one shot.
31:18I put all my eggs in the basket and this one souffle was determining whether I was staying
31:23or being eliminated from the MasterChef kitchen.
31:39For two of America's greatest home cooks, the dream of becoming MasterChef rests on a single chocolate souffle.
31:47In this final pressure test, it all comes down to a battle between Sharon the risk-taker and by-the
31:53-book Whitney.
31:54Today, one of them will be going home.
31:59Eleven minutes left.
32:00So Whitney, how long do you take them out of the oven?
32:04They've been in for 13 minutes.
32:06So there's no alternative.
32:09What you've got in there, you're serving.
32:11Mm-hmm.
32:11Twenty-two-year-old Whitney loves to bake.
32:14But in the hopes of creating the perfect batter, she never completed a trial batch.
32:19Will her quest for perfection pay off?
32:22Or will it cost her the MasterChef crown?
32:25She's moving it.
32:31Oh, wow.
32:34I was, like, trembling as I'm taking the tray of souffle out.
32:37It was perfectly risen, but if I didn't hurry up and present it to the judges, it could easily collapse.
32:42As I told you before, 90 seconds before that starts deflating.
32:47Come on!
32:55Oh, come on!
32:57If it deflates before we get here, there's no souffle.
33:00My souffles are in the oven.
33:01Whitney's comes out, and it looks beautiful.
33:03I'm hoping she dropped the souffle.
33:06But there's nothing I could do but wait.
33:10It's hot!
33:11Of course it's hot!
33:13Ah!
33:14Where's your glove?
33:16I don't know.
33:17It's collapsing, Whitney.
33:22Whitney, it's collapsing!
33:29Whitney, you haven't even tasted it.
33:37Guys, souffle waits for nobody.
33:41Crack it.
33:42It smells delicious.
33:57I was so nervous, and all I wanted to do is just for them to tell me something, like, it
34:02was good, it was bad, but I couldn't read their faces at all when they were trying my souffle.
34:11I was hoping that one steak she made would play to my advantage.
34:16I tasted one, and I made some adjustments.
34:20She didn't taste it, and she served it.
34:27Chiron's souffle has been in the oven for 11 minutes. With only three minutes left, his souffle must quickly rise
34:33to the occasion, or this will be Chiron's fall from the MasterChef kitchen.
34:39Chiron, you have 90 seconds to go. And if nothing hits this table, you are automatically disqualified from this competition.
34:47. Crazy.
34:5160 seconds to go.
35:0645 seconds to go.
35:2160 seconds to go.
35:2650 seconds to go.
35:29With 18 seconds left, is this it?
35:32This is it.
35:33What was that last bit you put on top after the icing sugar?
35:36A little bit of sea salt.
35:44The difference between going home or joining the final four
35:48is in this spoon.
35:51Cross off the top, straight down to the bottom.
36:05I see the judges eating Sharon's souffle,
36:08and they just kept eating it and eating it.
36:10And I'm like, were they eating mine like they're eating his?
36:13I mean, I was going insane because one of us is eliminated,
36:17and one of us are going to make it to the finals.
36:20You left that literally to the last second.
36:24Well done.
36:25The judges must decide based purely on their souffle
36:28who will take the last remaining place in the final four of MasterChef.
36:33It's not only about the title. It's not about the cookbook.
36:37It's about the honor of having three individuals who I respect so much
36:42look at me in the eye and say that I have it and that I'm it.
36:49OK, Sharon, Whitney, well done.
36:53Two delicious souffles, but there is only one winner.
37:02The individual joining the last three in the final four.
37:07Congratulations goes to...
37:18OK, Sharon, Whitney, there is only one winner.
37:27I feel extremely nervous for them because it's so close and we really have no clue.
37:33I would not want to go up against Sharon.
37:36He has been really strong throughout the whole competition.
37:39I'm going to say Whitney's going to do it just because everything she does is pure magic.
37:45The individual joining the last three in the final four.
37:50Congratulations goes to...
38:00Whitney, well done.
38:04Congratulations.
38:06Really well done.
38:11Your souffle was...
38:14Perfect.
38:15Absolutely perfect.
38:18Sharon, yours was delicious.
38:22Sadly, slightly undercooked.
38:24Slightly cold in the center.
38:26And something that needed two to three minutes more to perfect.
38:33I was three minutes away from perfection and now I'm out of this competition.
38:37Faced a really big challenge today.
38:39I really had to take down the pastry princess.
38:42It just doesn't feel good going home because deep inside my heart,
38:45I really feel like I had it in me and I could have won this thing.
38:50You're a great cook, a great risk taker.
38:53Putting that salt on that souffle gives me goosebumps because it took balls that clang and it really kind
38:59of blew me away.
39:00You have got to keep your head up high.
39:02There's something exciting about the danger that you take with food.
39:07It's refreshing.
39:08You're quirky, you're confident, you're a great risk taker, and you're going to go far with food.
39:14This has been absolutely a privilege and a dream come true to learn from you guys.
39:21Sharon, I know you used to stop by Mozart when your wife was pregnant,
39:25but if you ever wanted to stop by there and have a job there, we'd be proud and happy to
39:28have you.
39:31Sharon, your time is done in MasterChef.
39:34Well done.
39:39This is not the end of the road for me.
39:41This is just an affirmation and really opened my eyes to this world.
39:47It made me realize that I can do this.
39:50I encourage every single person who loves food and who loves to cook,
39:56and they know that's something they want to do.
39:58Don't be afraid.
39:59Go do it.
40:00Go do it.
40:01Don't be afraid.
40:02Hey, dude, that offer stands, man.
40:04I'm going to take all that amazing experience and make sure that I flourish with it,
40:09make sure that I grow and open up one of the best restaurants in LA,
40:12and hopefully maybe compete someday with a restaurant like Gordon Ramsay's.
40:17America's going to get a taste in it.
40:34The final four!
40:41thinking back knowing there was 50 of us in the very beginning even you know 10,000 that
40:47audition I mean it's insane knowing that out of all those people I made it to the final four
40:53David Miller who would have thought I've been sitting in the middle of the road now I'm at
40:59the top of the game and I want to show people that I belong here at the top of the
41:03game give
41:04yourselves a round of applause it's anybody's game right now it's like bottom the ninth inning
41:10and it's exciting looking at the three others that are still here I have as good of a chance
41:16of winning this as any of them if not the best chance and I am so excited right now now
41:25you know
41:27you have to raise your game because the stakes have just got higher well done get some sleep
41:36because you deserve it good night thank you good night good night good night
41:43next time on MasterChef the first ever MasterChef final it all comes down to America's four best
41:51amateur cooks Whitney the 22 year old student I can win this bartender lead second place is not an option
41:58software engineer David to be number one that's what I'm here for and Chetal a teacher I am definitely
42:05here to win they'll face off in their toughest battle yet and cook the most important dishes
42:11of their lives oh that is a very big mistake four finalists competing for $250,000 a cookbook
42:21publishing deal and above all else cooking's most coveted title the winner of America's first ever
42:28MasterChef
42:29MasterChef
42:31MasterChef
42:34MasterChef
42:35MasterChef
42:36MasterChef
42:37MasterChef
42:37MasterChef