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00:0110!
00:02Previously on MasterChef,
00:04Whitney and Lee battle it out in the semifinals.
00:083, 2, 1, and go!
00:12Stop!
00:13I think at the end of the day, I've got to go with my heart.
00:15And Lee, that is yours. Congratulations.
00:18Thank you. Great job.
00:19That's 1-0.
00:20Whitney, if you lose this next plate,
00:23you're leaving MasterChef.
00:26Lee, your dish is impressing me,
00:29although I've got to give this one to Whitney.
00:32Congratulations.
00:33Excellent.
00:35That's 1-1.
00:36Next, it's the battle of the cheesecake.
00:51Lee, that looks a classic baked cheesecake.
00:54New York style.
00:55Topped with a rhubarb compote stroke puree.
00:58What else is inside the rhubarb?
01:00There's butter and sugar, obviously,
01:02and infused ginger.
01:06Whitney, explain the blackberries around the outside.
01:09What have you done with them?
01:10The blackberries have been cooked in a little sugar,
01:12and just let them stew on the stove top.
01:15The topping, I let sugar kind of almost come to a caramel,
01:19kind of like a brittle.
01:21Why did you choose not to bake a cheesecake
01:24and go with something that was just set in a fridge?
01:27I like the fluffiness that it kind of adds
01:30to this take on it versus the baked.
01:32What are you looking for inside that cheesecake?
01:35It's gonna be creamy, and then you have the texture.
01:39You have the texture on top,
01:40and then you have the berries that will give us
01:42all just like a contrast of flavors,
01:44but they'll all work really well together.
02:05It's incredibly fragrant.
02:08There's a fresh vanilla bean in there.
02:12Right, Lee.
02:14What are you hoping for inside that cheesecake?
02:18It'll be lighter, definitely sweet,
02:20and some citrus hints from some lemon juice
02:23and a little bit of Grand Marnier.
02:29One bite of cheesecake is the difference separating you both right now.
02:43It's actually a lot lighter than it looks.
02:46The base is done perfectly.
02:48You pull that off, and it complements the tart sweetness of the cheesecake.
02:57Honestly, Lee and Whitney,
02:59this is the closest I've ever had to judge two dishes
03:03and to nominate one winning dish,
03:06because they both taste superb.
03:12The person joining David Miller
03:15in the final of the first ever MasterChef.
03:23Congratulations to...
03:30Whitney.
03:38That cheesecake is unique.
03:41Texture, flavor, and with that modern interpretation,
03:45you took a huge risk and it worked.
03:48I'm definitely feeling proud of myself.
03:50Here I am now,
03:51going into the finals of America's first MasterChef,
03:54and this means the world to me.
03:59Lee, you've gone through one hell of a journey.
04:02That is an amazing cheesecake,
04:03and you know damn well you hold a future in this industry.
04:07That is a dish to be proud of.
04:12Can I have my mom just come and try my food?
04:16Please, having spent so long on an airplane,
04:19travelling 7,000 miles,
04:21I'd love you to come down.
04:25Sweet.
04:37Hannah, what do you think?
04:40Amazing. I don't know where he got...
04:43Can you join the judges maybe?
04:44Yeah. For the fourth vote?
04:45No problem, no problem.
04:47I came out a winner today because I had the opportunity to cook for my mom.
05:00And all, you know, competition aside, that to me means more than anything,
05:06and it just tells me that I am doing the right thing with my life.
05:11Oh, I'm so proud of you, sweetheart.
05:13Lee, it's been an amazing journey.
05:14Yes, it has, Chef.
05:16I promise you, you hold the most amazing future.
05:18Grab it with both hands.
05:20Thank you so much.
05:24Let's go, ladies.
05:25This whole experience just strengthened my belief that I did find my calling in life.
05:31I think this dish delivers on multiple levels.
05:33You talk like a chef.
05:34You're very passionate.
05:35Congratulations.
05:36It showed me that I have the potential, that I have the talent,
05:40to really grab it and make the most of it.
05:42And that's exactly what I'm gonna be working on.
05:45You have gone from down here to jumping up to the top.
05:48You're forced to be reckoned with.
05:49This is the best and the most unique dish in the history of MasterChef.
05:56The education that I got from this whole experience
05:58is worth just as much as a quarter of a million dollars.
06:03Coming up next, it's David versus Whitney in the grand finale.
06:08These next two hours are the most important of your lives.
06:11The Massachusetts Gourmet.
06:13I think I'm gonna be America's first MasterChef.
06:15Versus the down-home Mississippi girl.
06:17That title is mine.
06:18They're about to cook the three most important dishes of their lives,
06:22but only one will win $250,000, a cookbook publishing deal,
06:27and the title of America's first MasterChef.
06:30Amazing!
06:36It's David versus Whitney in the grand finale.
06:40These next two hours are the most important of your lives.
06:43They are about to cook the most important dishes of their lives,
06:46but only one will become America's first MasterChef.
06:50Amazing!
06:57Welcome to the MasterChef main event.
07:00It began with tens of thousands of amateur cooks across the country,
07:04hoping for a unique opportunity to be crowned America's first ever MasterChef.
07:09We're now down to our final two.
07:12Whitney, a 22-year-old student, has become a force to be reckoned with.
07:17Can the pastry princess become MasterChef?
07:21I might be small, I might be young, but I'm fierce in the kitchen.
07:25That title is mine.
07:28And David, a software engineer from Boston,
07:31who shed his arrogance and has blown us away with these dishes
07:34to become a true contender for the title.
07:37It comes down to one final battle, and I'm coming out on top.
07:42I will be America's first MasterChef.
07:47One of these two finalists will win a quarter million dollars
07:51and be given a unique opportunity to publish their very own cookbook
07:56and earn the distinction of becoming the first ever American MasterChef.
08:01And it's all happening tonight.
08:04Whitney and David, please go to your stations.
08:16Okay, these next two hours are about to become the most important of your lives.
08:24You're about to propel yourself into a league of super chefs.
08:33In this, the grand finale, David and Whitney will make their best three dishes.
08:39A mouthwatering appetizer, perfect entree, and delicious dessert.
08:45After tasting, Gordon, Graham, and Joe will decide which amateur cook
08:50will be crowned America's first MasterChef.
08:54Whitney, give me an insight to your best ever appetizer.
08:58Your most sought-after entree and one of the most delicious desserts you've ever cooked.
09:04My appetizer would be a crispy corn cake topped with a black-eyed pea puree,
09:09a shrimp, and a turnip green pesto.
09:12The entree would be a country fried chicken, a top creamy collard greens.
09:17Wow.
09:18And then the dessert would be a twist on a classic bread pudding,
09:22and it's a white chocolate bread pudding, but it's pureed,
09:26and so it's a light, fluffy texture with a white chocolate sauce and raspberry coulis.
09:31Dave.
09:31For the appetizer, it would have to be a scalloped ceviche
09:34served with a cream of fresh pea and mint soup.
09:39For the entree, you know, I've got to go with the beef wellington.
09:43Wow. That's one of my signature dishes.
09:47Uh, I'm well aware.
09:49A tall order, and it took me a good few years to perfect.
09:55If it's done right, then it's fantastic.
10:01I love your confidence in that. I absolutely love it.
10:05And for dessert?
10:06For dessert, um, I have to go with, uh, nectarine crepes.
10:10Wow. Again, another one of my favorite dishes.
10:16All six dishes sound amazing.
10:20You've already beaten a lot of deserving individuals along this journey.
10:25They would give absolutely anything today
10:29to be standing in your shoes right now.
10:34But don't take my word for it. Take theirs.
10:38Oh.
10:50Say hello to your former competitors.
10:54With the exception of Dave and Whitney.
10:57Please, everybody up there. Let's go.
11:01Wish them luck.
11:14The best dishes you've ever cooked in your entire lives.
11:18A stunning appetizer, a phenomenal entree,
11:21and finally, a unique dessert.
11:24Three dishes, two hours, one winner.
11:31Let the MasterChef final begin. Off you go.
11:35Good luck.
11:38Let's go.
11:45I'm rooting for the girl who took me down, Whitney.
11:47I'm rooting for Dave.
11:48He was the person I was putting more stock into.
11:51I'm rooting for that Mississippi girl, Whitney.
11:54Whitney is gonna bring it for the girls down south.
11:57Dave is gonna be the one.
11:59I'd like to see Whitney win.
12:00I was rooting for Whitney.
12:01Nothing is gonna get in my way.
12:03That title is mine.
12:04I think I'm gonna do it.
12:06I think I'm gonna be America's first master chef.
12:22We've totally squared off in the big cook-off here between a restaurant-style menu and a home-cooked menu.
12:28Home-style, but done with a modern twist.
12:30Whitney will prepare a corn cake appetizer topped with a black-eyed pea puree, shrimp, and turnip green pesto, followed
12:39by country-fried chicken on a bed of collard greens, and ending with a white chocolate bread pudding with raspberry
12:45coulee.
12:46If he underestimates Whitney, he's got another thing coming. Ed's bitten everybody in the backside before.
12:52David will prepare scallop ceviche with fresh pea and mint soup appetizer, followed by beef wellington, and ending with a
12:59nectarine crepe.
13:01If you pull this menu off, with that level of intricacy, he's gonna kick her butt, right? Let's get that
13:06right.
13:11Let's look at the appetizers.
13:12I am fascinated to taste that marinated ceviche scallop.
13:16Yeah.
13:17And the chilled pea soup.
13:18Again, as always, from David Middle, a lot of unorthodox, untraditional technique that sometimes has led to victory.
13:24Let's see what he does today.
13:26We've got the scallop ceviche. Bright, spicy.
13:32Alongside this creamy, chilled, fresh pea soup with mint.
13:37You would never put those together, but I would.
13:41Perfect.
13:42My appetizer is crispy corn cake with a black-eyed pea puree, a turnip green pesto, and a shrimp on
13:49top.
13:50I mean, that is so many different things going on at one time.
13:58The thing with Whitney's appetizer, even though it is kind of low-country cuisine, the fact that she's elevating it
14:04by taking the black-eyed peas,
14:05making a nice puree of them, as well as taking the turnip green and making a pesto, I've never seen
14:10that done before.
14:11What a great use of a green that most people throw away.
14:14It's rustic. It'll probably be delicious.
14:16My question is, is she bringing dishes that will grab our attention and really say,
14:19wow, does it have what it takes to win, MasterChef?
14:25How are the scallops?
14:27Uh, good. They're fresh.
14:28If I start keeling over in pain halfway through, you'll know the scallops are no good.
14:34The scallop ceviche.
14:37But he's laughing and joking now.
14:38Let me know in 25 minutes what time it is.
14:41Look at the difference on their faces.
14:44One is so focused and so concentrated that everyone wants to play to the audience.
14:50Nice. Can you smell that?
14:59Listen, one little piece of advice, yeah?
15:02Less talking, more focus.
15:03Forget them. Shut them down.
15:04She hasn't said one word to anybody yet.
15:06She's in the zone.
15:06I need you to get in that zone.
15:08Focus.
15:08I know what you like, when you can focus.
15:10You got it. Thank you, Chef.
15:13Okay. Let's do it.
15:27With just half the time remaining, David and Whitney move on to their desserts.
15:34But Whitney seems to be deviating from her original plan and is now making a souffle.
15:40Why would Whitney change at the very last minute and start attempting to do a souffle?
15:46When a stunning white chocolate red butter pudding can be the most delicious dessert anywhere in the world.
15:52Mm-hmm.
15:52I don't understand why she'd need to risk everything now over that.
15:58Imagine the irony if the pastry princess was taken down by her dessert.
16:01Yeah.
16:07Stay focused, Whitney.
16:08Go with your gut. Go with your gut, girl.
16:11Which is the dish you're most nervous about out of the three?
16:13Is it a dessert, entree, or appetizer?
16:16Sadly, my dessert, because...
16:18Which is the first time I've ever heard you talk like that.
16:20I know.
16:21You've never been nervous or intimidated by a dessert.
16:23Is it because you've turned the dessert into a souffle now?
16:26Yeah.
16:27Souffles are so temperamental.
16:30They can overcook and then you're going to have this really yucky texture.
16:35Or you could undercook it and it could be a big gooey mess.
16:39If that doesn't work, it's going to cost you a quarter million dollars.
16:42Oh, man.
16:46With 45 minutes left to go, David and Whitney are now focused on the finish line
16:51and putting everything they have into their entrees.
16:59The great thing about chanterelles is that they're so firm and you have a great texture.
17:04That when you sear, yeah, they get a beautiful caramelization and earthiness to them.
17:13Jose.
17:15He's taken one of the most expensive, delicious, flavorful mushrooms in the entire world
17:20and put it into a food processor and turned it into a puree.
17:23And lost flavor. And lost flavor.
17:27Oh, my God.
17:29That is a very big mistake.
17:32Beef Wellington. I know how many times that could go wrong across the cooking process.
17:36Pastry splitting, beef undercooked.
17:38To wrap it up and not be able to see it and kind of cook blind and then slice into
17:41it.
17:42If that beef is undercooked and you slice through, you can't re-cook that.
17:49David.
17:49Yes, Chef.
17:50Three difficult dishes?
17:51Yes, Chef.
17:52Yeah? Wellington especially. What's the one dish you're most nervous about?
17:55The Wellington for you.
17:56The Wellington.
17:57Yeah, absolutely.
17:57The secret of that is letting it rest. Not slicing that open too early.
18:02Anybody who's going to serve a beef Wellington to Gordon Ramsay had better know what they're doing.
18:07You know how difficult those Wellingtons are to cook?
18:09Yes, sir.
18:10You've picked some of the most expensive ingredients anywhere in the world
18:13against Whitney, who has some of the cheapest ingredients.
18:17Yes, Chef.
18:17A fillet of beef against a breast of chicken.
18:20Yes, Chef.
18:20You're going all out.
18:21I am.
18:21You've got to make them work.
18:22Yes, Chef.
18:26The chicken.
18:27Are you pounding the chicken?
18:28Put it into the marinade?
18:29Yes, I'm doing it like a country fried steak, but doing chicken.
18:33My cooking and southern cooking is taking ordinary ingredients that don't cost that much,
18:38like collard greens or turnip greens, and elevating them to something so much more.
18:42Steak fried chicken breasts, you're taking about one of the poorest proteins cooked in the poorest
18:47way, a true southern tradition.
18:49And she's taking that tradition and technique and applying it to our chances to win the first
18:54ever title of American MasterChef.
18:55Yeah.
18:56Now that's risky stuff.
19:04For David, it's the moment of truth as he prepares to slice into the beef Wellington,
19:09a dish that took Chef Ramsay years to perfect.
19:16Come on, David.
19:17Come on, David.
19:18With a quarter million dollars on the line, overcooked or undercooked, there is no turning
19:23back.
19:27How is it, David?
19:28Perfect.
19:29Way to go.
19:3215 minutes to go.
19:33If there's anything that's going to take Whitney down, it hits her time management skills.
19:37Every competition, she is down to the last 30 seconds.
19:43We're now with 10 minutes left in the first ever final of MasterChef.
19:46Keep it going, Whitney.
19:48Dave, come on.
19:49Keep it going.
19:51I am trying to hurry up and plate, because I really want to make sure I have time to make
19:55my plate look beautiful.
19:56Run, baby, run.
19:57Go, Whitney.
19:58There's a lot riding on this dish that I was presenting to them, and it had to be amazing.
20:08Oh, crap.
20:09Oh, shoot.
20:12Oh, Whitney.
20:2610 minutes left in the first ever final of MasterChef.
20:29Keep it going.
20:3900 Oh, shoot!
20:43Ah, Whitney.
20:50She dropped the chicken.
20:52Stopped the chicken.
20:54It's okay, it's okay.
20:56I
20:57Cooked my heart out for the past two hours and put everything in me into those dishes
21:06Okay, got it
21:08I've left school my family everything that means the world to me because I wanted this title
21:23Somebody was going home, and I didn't want that to me. I
21:28Feel like everybody that's watching me my family
21:31They're all rooting for me, and I'm thinking Whitney. You're not letting that title slip from your hands. It's so
21:38close
21:38I just buckled it up and went into overdrive
21:45Come on
21:54You got five weeks ago the last ever five minutes in the master final come on guys
22:05Keep it going with the day come on
22:18You did it baby, you did it
22:20One minute to go
22:22Come on
22:23One minute to go
22:23Come on love, come on
22:24Come on Wendy, come on Wendy
22:26Yeah
22:28Yeah
22:30Come on guys
22:32Yes, yes
22:34All right, Dave
22:3510
22:3810
22:389
22:398
22:407
22:416
22:435
22:444
22:453
22:452
22:471
22:48Stop
22:53Bring it
22:59Good job
23:00Good job
23:00Good job
23:01We're done
23:02We're done
23:03Good job
23:04Woo
23:06We're done
23:08We're done
23:09We're done
23:10Absolutely amazing
23:13Right, contestants, families and friends, there's one thing you won't be watching
23:20And that's us tasting all six dishes, not here, but inside the MasterChef restaurant
23:27We'll meet you in there, both of you, with your appetizers
23:31Good luck
23:32Good luck
23:33Let's go
23:38If you'd asked me six weeks ago whether or not I'd have the opportunity to win MasterChef, I would have
23:44said not a chance in hell
23:47Sitting here now, in the final two, I think I'm going to do it, I think I'm going to be
23:51America's first MasterChef
23:56There's a lot riding on this one dish that I was presenting to them, because I seriously want that title,
24:02like I want it so bad
24:04Whitney and David will present the three courses one dish at a time for the judges to taste, the finalist
24:10with the best overall meal will become America's first MasterChef
24:13What a phenomenal two hours
24:16Well done
24:17Thank you, Chef
24:18To you both
24:18Good job
24:18Okay, appetizers, please
24:30They smell delicious
24:32Dave, please, what is it?
24:35We've got a sea scallop ceviche served alongside a cream of fresh pea and mint soup
24:42Wonderful
24:43David, do you pour the soup over or just sip?
24:46Personally, I would not eat them together
24:48They're there as a complete and total contrast separately
24:53Sorry, excuse me, just stop there
24:55You wouldn't eat them together, so why are they on the same plate?
24:58Um, again, they, independently they don't work
25:01So it's not an appetizer, it's two courses on one plate?
25:04I did it intentionally so that they would be separate
25:06Okay, let's go
25:31Dave, please, what is it?
25:32We've got a, uh, sea scallop ceviche served alongside a cream of fresh pea and mint soup
25:51Could you just run through what exactly you've put in the bottom of the shot glass with the scallops?
25:57There is a touch of, maybe more than a touch of, uh, jalapenos
26:02God, that's hot
26:05Okay
26:07Whitney
26:09Describe your dish, please
26:10I have a crispy corn cake and on top is a black-eyed pea puree with a turnip green pesto
26:16and shrimp
26:18Do you think that some of these, uh, ingredients that you put here are a little bit unorthodox, kind of
26:22the combination?
26:22Or does it all make sense in your mind?
26:24When you taste it, you'll taste the different flavors, the textures, and I think they all really work well together
26:28How did you cook the shrimp?
26:29I made almost like a crab bowl, seasoned the water with salt, add onion, and then dropped it in there
26:36to add flavor
26:38I wonder if these shrimp are actually cooked
26:43How long did you boil them for?
26:45Um, I boiled them for about three minutes
26:50Thank you, Whitney
26:51Thank you, David
26:52Next, bring us both your entree, please
26:55Thank you
26:58Let's start off with, uh, Dave, shall we?
27:00I like the heat
27:00I mean, maybe it's a personal thing, but it's fabulous contrast of acid and base
27:04It's textbook
27:05And that contrast on your palate is very, very intriguing and ultimately very powerful
27:09But, hold on, the jalapeno pepper is way too powerful
27:13I think the dish and its presentation and the concept really works
27:16It's like a yin and a yang
27:18It's very powerful
27:19Stops you in your tracks and say, wow
27:21Someone's really thinking about flavors and my dining experience here
27:25My big question is, why was he so lacking in confidence and telling us not to eat it together when
27:29you serve it together?
27:30I think that his confidence is a front
27:32He's an intuitive cook, he can put it on the plate
27:34I don't think he can communicate it well
27:36And I think in this high-pressure scenario, he's breaking, he's cracking
27:40That is a better appetizer than you will get in most restaurants
27:44Okay, and witness
27:46Black-eyed pea puree, delicious
27:48And it's quite an invention to have the balls to puree that
27:52The corn cake looks perfectly griddled
27:55Seasoned nicely
27:56Seasoned nicely
27:57This is true southern food
27:58She's trying to elevate it to a different level
28:00But if the shrimp had been cooked more, this could be a delicious dish
28:06Both dishes have got highs, yeah, and lows
28:09Very tough
28:15I am beyond proud of myself
28:18It is the most stunning beef wellington I personally have ever made
28:23But is Whitney's seven-minute chicken cooked to perfection?
28:26Or raw, which can cost her the title?
28:29I was very nervous about whether or not my chicken was going to be done
28:33I mean, my adrenaline is pumping like crazy
28:40Thank you
28:40Thank you
28:41Entrees, please
28:42Okay
28:46Dave, explain exactly what your dish is, please
28:48It is a traditional beef wellington, beef tenderloin, wrapped with prosciutto
28:54Dussel mushrooms, a touch of foie gras pate, wrapped in pastry, and baked
29:01I've made these a thousand times
29:04I'm so excited to taste this, I want this sort of almost to melt in my mouth
29:09Is that my expectation?
29:11Yes, chef
29:25Beef, seared beautifully, seasoned perfectly
29:31Here's the thing
29:34You took the best cut of beef anywhere in the world
29:38And made your life difficult with it
29:41In the most pressurised contest anywhere in America tonight
29:47And it's not bad, but it's not perfect
29:52You had two up your sleeve
29:56And wrapped up both of them
29:57And then opened up one, sliced it, two more minutes
30:01And then you're going to hit perfection
30:03Help me to understand
30:05Why would you pick a dish that took me a thousand times to get right?
30:15You're good enough to be perfect
30:16That's what I tried to say to you earlier
30:19Use your time wisely
30:21I've seen you focus in a way that is so admirable
30:29David, I can see the regret welling in your eyes
30:32And don't, don't, don't do that
30:35A ton of, a ton of technique involved in that
30:39Whitney
30:41Talk us through your dish
30:43I have a pan fried country fried chicken
30:46Over creamed collard greens
30:51When I get my excitement watching you cook
30:56At the age of 22
30:57You've got something that all three of us can never teach you
31:01You have an amazing palate
31:03And that's why you're standing in the final of MasterChef
31:07What I'm more nervous about
31:10Is pink chicken
31:13You've got seven minutes left
31:14And you dropped the original chicken
31:19Cooking a chicken breast
31:21In seven minutes
31:22It's virtually impossible
31:26Is this one cooked?
31:28Yes
31:30Because if that's raw
31:33We cannot taste this dish
31:36How do you know that chicken is cooked?
31:42Um, I mean I don't know but
31:44He didn't even touch it before it went on a plate
32:01Cooking a chicken breast in seven minutes is virtually impossible
32:09I'm taking the thickest end
32:11If that's raw
32:13We cannot taste this dish
32:22Whitney
32:26It's cooked perfectly
32:29I was freaking out
32:31I was like seriously
32:32You have a chance now Whitney
32:34You have a chance
32:39It's like creamed textured spinach
32:41But with a much cheaper
32:43Humble ingredients
32:44Are collard greens cheaper than spinach?
32:46Yeah, much cheaper
32:47They give them away
32:48Yeah, exactly
32:52Collard is something that
32:54You have to cook at a very low temperature for a long time
32:57You cut them extremely thin
32:59That was really smart
33:01You've managed again to execute a very well cooked chicken breast
33:07Thank you
33:09Dave, Whitney, please bring in your final dishes
33:12Thank you
33:15It's fancy versus simple
33:16At-home gourmet versus southern hospitality beauty
33:22This is something that you would get at a diner in the low country
33:25And Dave's is something that you would order at a very fine restaurant in New York City
33:28So again it is the culinary civil war, north versus south
33:32That dish has got great potential, there's no two ways about it
33:34He just needs to make it another 500 times before he perfects it
33:37The buttermilk chicken
33:38Unbelievable
33:40And she did it with seven minutes to go
33:42Right
33:42Ready for dessert?
33:43Yep, let's do it
33:48I didn't think about anything else
33:50Even though I knew how important this was
33:53I was like, you're not letting that title slip from your hands
33:56It's so close
33:57It comes down to one final battle
34:00And I'm coming out on top
34:03Right
34:04Dave, what is that?
34:06It is a nectarine crepe Suzette style
34:09Talk to me about the nectarines, what did you do?
34:11Sauteed them in butter and brown sugar and flambéed with cognac
34:15The secret of a good crepe is the color and the thinness
34:19And the texture and of course the filling
34:23Crepes
34:25Nice and thin
34:32That's good
34:33That's good
34:34Really good indeed
34:38I think I like the filling a little better than the actual crepe on this one
34:52Thank you
34:55Whitney, what is that?
34:58It's a white chocolate bread pudding, but I put my own spin on it and made it more of like
35:04a souffle and I have a white chocolate sauce with a little bit of raspberry coulee
35:09First thing I got taught in Paris was never ever turn out a souffle out of its mold
35:16Why would you turn out a souffle?
35:21I wanted it to be able to eat it with the sauce
35:24It's a take on somewhat of a souffle but more of a bread pudding style
35:32The texture is moist in the center
35:50Two very delicious desserts
35:53Really good desserts
35:55And now we have some serious thinking to do
35:57Next time you see us
36:00We'll be announcing the winner of the first ever MasterChef
36:04Go back through the kitchen
36:06Well done
36:07Thank you very much
36:07Good luck
36:09That ended on a high
36:11Amazing
36:12Unbelievable
36:12Delicious
36:13Both incredible flavors
36:14Wow
36:15It's like they've switched roles
36:17She's gone for the sort of David Miller type over ambitious dessert
36:21And he's played safe to something charming
36:24I definitely would have expected to see that from her
36:27Yeah
36:27And what was the method in her madness?
36:29A souffle's hard enough
36:31Tipping it out onto a base of white chocolate sauce with fresh raspberries
36:36I mean, is she crazy?
36:38Based on their three dishes
36:40The judges must now decide
36:42Who is the first ever American MasterChef?
36:46I think David really excelled with the appetizer course
36:49Intelligent plating, real restaurant-y style food
36:52Very chef-y, very, very ambitious
36:54Very ambitious
36:55To survey an appetizer in two shot glasses
36:57With that kind of creativity
36:59You know, only a professional chef would attempt to do that
37:02The thought process behind it was light years ahead of what Whitney put up
37:06But I think that where Whitney went wrong is that she went away from her instinct
37:10And tried to intellectualize a dish
37:12Yeah
37:12Taking Southern ingredients techniques and making a restaurant-style dish
37:16And it didn't work
37:17However, flip over the entree and she pulled it off
37:20Because that chicken was absolutely delicious
37:22With two things on the plate and it sang, it was incredible, it was a beautiful duet
37:26The chicken, she nailed it, seven minutes, I don't know if she was lucky
37:29I have no idea
37:30Both sides though, it wasn't a fluke because if you look over the entire chicken
37:35Evenly cooked, gorgeous golden all around
37:37And dessert, I mean two high points in terms of a modern interpretation of a souffle and then a classic
37:42The crepe was excellent, I couldn't stop eating it
37:45The crepe was simply delicious
37:48Whitney's souffle, I've got to give an incredible credit for attempting a souffle in the final
37:54The actual cookery and technique that's involved in this, I thought it was an amazing example of taking something and
38:01making it better and more modern
38:04Unfortunately, there can only be one MasterChef
38:10Okay, let's go
38:15The title of MasterChef means the title of lead software engineer goes out the window
38:20It is a chance to break through into a bright new and exciting world and to be fast-tracked into
38:30that position is a dream
38:33This is my biggest dream ever
38:35I'm just a small-town girl and my dream is to really have my own catering business
38:41So becoming America's first MasterChef will change my life completely
38:52Both of you arrived inside MasterChef kitchen as amateur cooks
39:00On tonight's performance, both of you cook like professionals
39:05You now deserve the right to stand here
39:09Right now
39:11Let's go
39:12Come on
39:19Well done
39:20Well done
39:20To you both
39:26This has been a very tough decision
39:30And the winner
39:32Of America's first ever MasterChef
39:37Comes with a quarter of a million dollars and a unique opportunity
39:40Your very own cookbook
39:42It doesn't get
39:44Any better than that
39:47And that person is
39:50The winner of America's first ever MasterChef
39:55Goes to
40:03The winner of America's first ever MasterChef
40:12It comes with a quarter of a million dollars and a unique opportunity
40:16Your very own cookbook
40:27The winner of America's first ever MasterChef
40:31The winner of America's first ever MasterChef
40:36Goes to
40:41Whitney
40:44Amazing
40:47Absolutely amazing
40:49Absolutely amazing
40:56I'm so excited and I just really want to tell everybody that you know what if you have a dream
41:02go after it
41:03My dream was the title of America's first MasterChef and I cannot be any more happy than I am right
41:10now
41:12Whitney!
41:13You're not allowed to drink
41:20Is this a dream come true
41:22Not only for my wife and I, but for Whitney
41:27We are just all so proud of her
41:32I'm beyond proud of myself.
41:34Even having the opportunity to even cook for these guys,
41:36to show them that I do have what it takes, you know?
41:40But, wow.
41:41Next to that one, she puts me to shame,
41:43and I know she's going to build that catering business
41:46that she's always wanted.
41:47The first ever American MasterChef, Whitney!
41:51Woo!
41:53It's just indescribable.
41:55I don't even know how to explain how happy I am right now.
41:58I'm definitely going to have my seven-minute chicken
42:00in the cookbook.
42:01Amazing, amazing, amazing.
42:03I am America's first MasterChef!
42:06Woo!