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00:09You
00:09Previously on MasterChef global gauntlet good evening ladies and gentlemen welcome to the MasterChef restaurant takeover
00:15You six are gonna run this kitchen. This is intense
00:19scallops are raw. Who cooked those scallops? I did chef. Come on Dave, please. Who cooked the salmon? I did
00:24chef. Black there.
00:25This is such a disaster. Julia, are you done?
00:27Finish off these crostini. Crostini, hurry Jake. Service, please. We don't have any more tables. I don't think so. Great
00:33job. Thank you, chef
00:33Congratulations goes to blue team. Well done. Jake, that's one of the best performances by any captain this season. Thank
00:40you, chef
00:40Red team the person most responsible for the loss is
00:45Dave
00:50Tonight it's semi-final night the top five face a daunting classic
00:54Keeping up with Gordon Ramsay
00:57But there's a catch before you get to Gordon
01:04Keeping up with Tiffany and Gordon. This is going to be insane and with a spot in the finale on
01:10the line
01:11Get behind you may not be able to catch up. Come on Basha. Don't get behind. I'm working on it
01:15right now
01:15I don't know if I'm going to catch up. One small slip
01:18Uh-oh. Could cost them everything. Julia, you're gonna burn. That's the one-way ticket home. Have you with me?
01:25Skin side down. The lamb needs to be pink. This feels way under. I cannot serve raw lamb. He could
01:30be in real trouble.
01:30If I do that the dream of being America's next master chef is finished
01:48It's semi-final night
01:50It is. It's a big one. This is where you do not want to get knocked out of the competition,
01:54right?
01:55So close. Made it this far. So close.
01:57One step away from the finale. This is it
02:02Whoo! All right! Wow! Let's go! So crazy. Top five, everybody!
02:08Yes! I am jazzed to be in the top five. Also the last cook standing from the America's territory
02:14And now I'm just one cook away from making it to the finale. I am just ready to seize that
02:21opportunity
02:21Ooh, look at this. We got an extra stove today
02:24And somebody's in a chef jacket
02:26Oh, which is never a good sign
02:28Welcome back, everybody. Congratulations on making it to the final five, semi-final night
02:34Now, we have two cooks from Team Africa, two cooks from Team Europe, and one cook from Team America
02:43Well, guys, you can probably guess by Gordon's attire this evening what you will be facing. Any ideas?
02:51Keeping up with Gordon Ramsay!
02:54Let's go!
02:56That's right, guys. But that is not all you will have to face down tonight
03:00Guys, before you get to Gordon, you have to first...
03:13Get through me, baby!
03:15Get through me, baby!
03:16Go away!
03:16Go away!
03:18Woo!
03:19Let's go!
03:20FGD!
03:22Let's go!
03:23Let's go!
03:24Woo!
03:25This is a MasterChef first, keeping up with Tiffany and Gordon.
03:31First, you'll face off to try to keep up with Tiffany.
03:35The cook with the worst replication will be eliminated immediately.
03:41After that, you'll have to keep up with me.
03:44Survive, and you are in the finale.
03:47Oh, my gosh, trying to keep up with two world-renowned esteemed chefs
03:50this is going to be insane.
03:51It's going to be double cooking, double pressure, double anxiety.
03:54Now, Jake, for being the winning team captain last time round,
03:58you've earned the final advantage of the global gauntlet.
04:02You get to skip keeping up with Tiffany and move straight on to keeping up with me.
04:09Oh, my God.
04:11So, make your way up to the balcony. Let's go.
04:13Jake, congratulations.
04:15All right, let's do it.
04:16This is obviously a really huge advantage,
04:18being able to study everyone.
04:20And on top of that, I've never been able to watch a cook from the balcony before,
04:24and I am excited to sort of watch the stress and be out of it for a change.
04:29Okay, tonight in your first round, you'll be keeping up with me as I cook...
04:36...a beautiful pan-roasted halibut
04:38with a red tremoula, phonio, fennel and orange salad, and a garlic sauce.
04:44Mmm.
04:45Remember, I'm your clock, so listen close and don't miss a beat.
04:49Oh, boy.
04:50Once I'm done, you'll have 30 seconds to complete your dish.
04:5430 seconds.
04:55Okay, our time starts now. All right, let's go.
04:59We're going to get started on our phonio, so grab your onion, grab your bay leaves.
05:04We're going to do a quarter of an onion, small dice.
05:06Oh.
05:07Make sure the dice is even.
05:09Come on.
05:10Onion goes in.
05:11Add pepper, add salt.
05:13I'm going to add my bay leaf in.
05:15All right, while we do that, we're going to toast some seeds.
05:17All right, I have some cumin seeds.
05:19I have some coriander seeds.
05:21Nice.
05:21Let it toast.
05:22Yes, chef.
05:23All right, how's your onions?
05:24Is it soft?
05:25Is it sweaty?
05:26Yes, chef.
05:26Let's add in our phonio.
05:28That's that grain right here.
05:30Phonio goes in.
05:31Phonio, very interesting African ancient grain.
05:34Yeah, it's like a phony Christmas.
05:35Was it all the phonio?
05:36All of it.
05:37Yes, chef.
05:37All of it, bar, chef.
05:39Next, I got some chicken stock.
05:41The phonio takes double the amount of liquid, so use the bowl as a measuring device.
05:46One and two.
05:47It's important measure now, though.
05:48Yeah.
05:48Just double the amount.
05:49Double the amount.
05:50Got to be precise here.
05:51We're going to bring that to a boil, then we're going to reduce that down.
05:54What is it actually doing?
05:54She just kind of freestyled it.
05:56So she has not enough grain in the pan and not enough chicken stock.
05:59All right, so let's move on.
06:02Yes, chef.
06:02The challenge just started, and Chef TD is moving.
06:06We're going to make our tremoula now.
06:08I have some red bell peppers.
06:09I need you to cut three of them.
06:11Yes, chef.
06:12How are we looking on our spices?
06:13You see that?
06:14That smoke coming off?
06:15We're ready.
06:15Wow.
06:16You smell it?
06:16There you go.
06:17But don't burn the scene.
06:18I hear they have to be careful, because if you've never done this before,
06:21and you slightly burn them, it becomes bitter, right?
06:24Julia, you're going to burn.
06:26And then you're going to have to start over if you burn.
06:28All right.
06:29Seeds are going to go into your spice grinder.
06:31I'm trying to block out the noise and distractions and just think,
06:35what is she doing right now, and what is she probably going to do next?
06:39I'm going to let it run.
06:39I want to break it up, but I don't want it too fine.
06:42See that?
06:43That's what we want right there.
06:44It's fragrance.
06:47Oh, Pete.
06:48Mistakes are going to happen in the kitchen.
06:49It's not going to be perfect, but I've got to keep moving.
06:52Come on, keep looking, looking.
06:53Where you at, Basha?
06:54Get it into your spice grinder.
06:56Blend it up.
06:56Got it.
06:57Let's go.
06:58OK.
06:59Get yourself a bowl.
07:00Add in those peppers.
07:02So now we need a nice handful of cilantro and parsley.
07:05All right, go ahead and chop that up.
07:07Let's go.
07:08Don't get behind.
07:08You get behind, you may not be able to catch up.
07:10Yes, Chef.
07:11Cilantro.
07:11Cilantro and parsley goes in the bowl.
07:14Next, coriander, cumin.
07:16I put just about a teaspoon in there.
07:19OK.
07:19After that, olive oil, salt, and we need lemon.
07:23Anytime I'm using lemon, I'm using the zest.
07:25Love that.
07:26You with me?
07:26Yes, Chef.
07:27Parsley, olive oil.
07:29Use a strainer and get that juice right on in there.
07:32Did y'all taste it?
07:34Mm, that's good.
07:35Tastes good.
07:36Everybody with me?
07:37Yes, Chef.
07:37Yes, Chef.
07:38Yes, Chef.
07:38All right, phonio should be almost done.
07:41Turn it off and set it to the side.
07:43Don't open it.
07:44You know how we cook rice.
07:45We don't open it.
07:46I don't even put enough.
07:48I'm looking at my phonio, and I'm thinking like, oh my god,
07:51is it supposed to look like this?
07:52Is this how much I'm supposed to have?
07:53Looks like there's nothing in there.
07:55Uh-oh.
07:56Was I supposed to put the whole phonio in it?
07:58And I'm realizing I was supposed to pour all the phonio in.
08:02All of it, twice as much chicken stock.
08:04Got it.
08:05All right, moving on.
08:06We're making a vinaigret for our fennel salad.
08:08I am so stressed right now.
08:11Chef Tiffany's ahead three, four steps now.
08:13Grab your orange.
08:14Grab your lemon.
08:15Come on, Basha.
08:16OK.
08:16And now, I don't know if I'm going to catch up.
08:19Basha's all over the place.
08:20Oh, boy.
08:21I'm behind.
08:34Come on, Basha.
08:35OK.
08:36And Basha's behind.
08:37We're going to squeeze that lemon right on in.
08:39We're going to squeeze that orange right on in.
08:41Come on, Basha.
08:42You got this.
08:43Orange lemon.
08:44You need all that flavor.
08:46This is going to be a very aggressively seasoned dish.
08:49Aggressively, Joe?
08:50It's not aggressive.
08:52Aggressive means you know what you're doing.
08:54Next, we're going to sweeten it up with a touch of honey.
08:58Honey.
08:59Orange lemon honey.
09:00Then, to finish it off, olive oil, some salt, and some pepper.
09:04So we got our vinaigrette done.
09:06We are now going to work on the fish.
09:08The thing about halibut is you don't want to overcook it.
09:11Halibut very tricky.
09:12The most tricky fish.
09:14A little salt and a little pepper.
09:16I'm going to do two filets here,
09:18and I'm going to have one as a backup.
09:19I'm going to add in my canola oil here.
09:22My fish goes on, belly side down.
09:24You hear that?
09:25Yes, Chef.
09:26Uh, what's up?
09:29Oh, my gosh.
09:30Right, y'all with me?
09:31Yes, Chef.
09:32Gina's only putting one piece of fish in.
09:35So she's got no backup.
09:36Back to the salad.
09:37We're going to segment some oranges.
09:39So I take the top, I take the bottom,
09:41and I come around the side.
09:43Yes, Chef.
09:44Yes, Chef.
09:45I don't want to see any white on that orange.
09:48No piff on Tiff.
09:49No piff on Tiff?
09:51Did you get t-shirts made?
09:53Yes.
09:54How many segments, Chef?
09:55The whole orange.
09:56Heard.
09:56Um, let's go.
09:58Whole orange is done, Bosh?
10:00No, I'm not working on it right now.
10:02Come on.
10:02Catch up, catch up, catch up.
10:04Next, we have our fennel here.
10:06I'm going to cut the top and the bottom off.
10:08Yes, Chef.
10:09Now I'll grab our mandolin.
10:10We want it to be really thin.
10:12Give me at least 10 slices here.
10:14I can't watch this part.
10:15The mandolin has a lot of victims.
10:17Keep those fingers moving on.
10:19How's our fish?
10:20Oh, yeah.
10:22Look at that.
10:23That's it right there, y'all.
10:24Me too.
10:24All right, great.
10:25Come on, guys.
10:26I'm seeing smoke.
10:27Julia, if you are smoking up a storm,
10:30you are much hotter than me.
10:31Turn your pan down.
10:32Control your heat.
10:33Yes, Chef.
10:33Chef Tiffany points out that my fish is smoking too much,
10:36and then that's when I realized I forgot to add my second filet.
10:40Let me think.
10:41Let me think.
10:41Let me think.
10:42Julia, don't do that.
10:44Julia's now putting added the second fish.
10:46Now.
10:47Two minutes out, it's been in the pan.
10:48Now I'm going to add in a little bit of butter.
10:50It's basting time.
10:51Yes, Chef.
10:52I have never made a dish like this before.
10:54I've never cooked halibut before in my life.
10:56Now go in the oven directly.
10:57But this fish is the star of this dish.
10:59You have to nail your protein.
11:01If you don't, it's a one-way ticket home.
11:03There's no medium rare or medium on halibut.
11:05Cooked through.
11:06Let's just hope the one is good.
11:07The most unforgiving fish on the planet.
11:09Let's go.
11:10Home stretch.
11:11Okay.
11:11Now we're going to finish our salad.
11:13I'm going to take a little bit of fresh deal.
11:15Y'all with me?
11:16Yes, Chef.
11:16Grab your phonio and fluff that.
11:18You see how fluffy it is?
11:20That's what we want.
11:21I'm going to go fast now.
11:22This dish is going to come together quick.
11:23We better hurry up.
11:24Fish is in the oven.
11:25Phonio's done.
11:26All right, let's make a garlic sauce.
11:28Grab your bowl.
11:29Grab your garlic.
11:30Grab your yogurt.
11:32One clove of garlic.
11:33A small clove.
11:34Hades neck and neck.
11:35Yeah, yeah.
11:36Hades.
11:36Hades right on her.
11:37This is the hardest cook I've done in the whole competition
11:39because we're so close to the finale.
11:41So I can feel it.
11:42I can touch it.
11:43Get your yogurt in the bowl.
11:45Salt, olive oil.
11:47My whole life has been a preparation for this moment.
11:50You know, the different work I've done,
11:52I think it's prepared me for this.
11:53Let's grab our fish out.
11:55Let's turn it.
11:57Look at that color, y'all.
11:59If it is not golden brown,
12:00you might need to keep searing.
12:02Perfect.
12:02We're good.
12:06Go ahead and get that garlic sauce in the squeeze bottle.
12:09We got our vinaigrette.
12:10We got our chmoula done.
12:12Fish is now out of the oven.
12:14Get your plate.
12:14Perfect, Chef.
12:15Yes, Chef.
12:16Oh, my God.
12:16Get your fennel salad.
12:17Get your vinaigrette.
12:18Pour just a little bit.
12:20Mix, mix, mix.
12:21So that is marinating with the fennel and the deal.
12:24Let's go.
12:25Phonio on the plate.
12:26Y'all pay attention.
12:27Phonio goes down right on the side.
12:29Yes, Chef.
12:30Right on top of that goes my fish.
12:34me.
12:35Jeez.
12:38Uh-oh.
12:38Peter's doing another plate.
12:40Then we take that chmoula, and we're just going to label that right over the top.
12:45I think that he's not happy with the plating on the first one.
12:48Then we go with our fennel salad.
12:50I want oranges.
12:51I want fennel.
12:52Next, we have a little bit of that sauce.
12:54Just put a dollop right on top and all around the sides.
12:58I'm looking for five in total.
12:59Boom.
13:00Let's go.
13:00Let's go.
13:01Hades in front.
13:02OK.
13:02Next, grab your garnish.
13:04Put it right there on the side.
13:06All right.
13:07I am finished.
13:08You have 30 seconds to finish your plate.
13:10Let's go.
13:10Come on.
13:11Let's go.
13:1130 seconds, guys.
13:12Got it.
13:14All right, come on.
13:17Oh, my God.
13:18Come on, come on, come on.
13:18Who doesn't use the squeeze bottle?
13:19Use a spoon.
13:20Hey, 20 seconds.
13:22Let's go.
13:23Where were the five dots?
13:24Oh, my God.
13:25I don't think she's going to finish.
13:2710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
13:36Hades up.
13:38Well done.
13:40Wow.
13:42Squeeze bottle, bro.
13:43That was intense.
13:46Oh, my God.
13:47Chef Tiffany is so methodical.
13:49You could tell that she has been cooking for so long,
13:51and I think I was too frantic.
13:53I really messed up with the sear on my fish.
13:55I hope my flavors are there,
13:56but I'm with four other really talented chefs,
13:59so I feel nervous.
14:01There's so much on the line right now.
14:03The finish line is right there,
14:04so hopefully I don't go home.
14:07Oh, God.
14:08Please give me this.
14:11Damn.
14:24All right, all four of you well done.
14:25Oh.
14:26What a performance.
14:27Tiffany's dish looks immaculate.
14:29Now it's time to look at everybody else's.
14:32Peter, please bring the dish down.
14:33Yes, Chef.
14:34It's hard to say in this moment if I've done enough to stay.
14:37It's very difficult to replicate someone's plate,
14:39and especially if that someone is professional Chef Tiffany Derry.
14:43All right, Peter.
14:44There are a lot of, obviously, similarities,
14:46but, you know, details matter.
14:48The oranges are missing from this dish,
14:50and you forgot the garnish, too.
14:52Your fish looks seared nicely,
14:54but we'll see what the cook looks like in the inside.
14:56Yes, Chef.
14:58Let's take a look.
15:00Really nice.
15:01Nicely cooked.
15:11All right, your fish is cooked really nice.
15:13Onio, it seemed like you were a little undercooked,
15:16but overall, it still eats really well.
15:19Thank you, Chef.
15:20That fish is cooked beautifully.
15:21It does need a bit more seasoning,
15:23but that red chamoula, delicious.
15:24Thank you, Chef.
15:25Your dish is very, very similar,
15:27but not quite as sophisticated, as punchy as Tiffany's dish.
15:31But it's a tough challenge.
15:32Nice work.
15:33Thank you, Chef.
15:34Thank you, Peter.
15:35Thank you, Chef.
15:35Good job, Peter.
15:40All right, let's take a look at Julia's.
15:43Let's go, Julia.
15:44I am dreading that I didn't do enough.
15:46We were asked to make a replication of Chef Tiffany's dish,
15:49and I'm not proud of the way that my dish looks.
15:52Hmm.
15:53The plate looks a little messy.
15:55Too much of everything.
15:56And we do want a better sear on the fish.
15:59All right, Julia, the good thing here is that it tastes better
16:15than the clunkiness of the plating.
16:16Your fish is really nicely seasoned,
16:18but the red chamoula needed more salt,
16:21but the phonio is nicely cooked.
16:22Thank you, Chef.
16:23Uh, fish seasoned beautifully.
16:25The letdown here is the fennel.
16:26It's clumsy on the plating.
16:28I expect at this stage of competition,
16:29you to have way more finesse.
16:32100%, Chef.
16:33You did a good job of channeling the flavor.
16:35I wish the aesthetic was better.
16:37Yes, Jo.
16:38All right, thank you, Julia.
16:39Thank you, guys.
16:40Yeah.
16:41Lucky she got it cooked nicely.
16:43I know, but it needs a harder sear, like you said, right?
16:45Yeah, yeah.
16:47Thank you, Chef.
16:48Heidi, please bring your dish up.
16:50I actually really enjoyed this challenge.
16:52I feel like I've done a good job.
16:54I really do.
16:55But until the judges actually taste it,
16:57I'm feeling a little nervous.
16:58I'm not going to lie.
16:59All right, well, visually,
17:00you have everything on the plate,
17:01including the garnish that others missed.
17:03Yes, Chef.
17:05All right, nicely cooked.
17:07Thank you, Chef.
17:08That does look nice.
17:15Your fish is beautiful on the inside.
17:18The phonio itself, it has great flavor.
17:21The tremoula needed more olive oil so that it's not too strong,
17:24doesn't overpower the fish.
17:26Nice job, though.
17:27Thank you, Chef.
17:28Heidi, well done.
17:28I mean, it looks identical.
17:30Flavor-wise, it's all there, but you did a really good job.
17:32Thank you, Chef.
17:32Well done.
17:33You know, keeping up is challenging
17:35because some people interpret it as exactly following
17:38a professional cook's movements.
17:40And I think the success of this is that, Heidi,
17:42you are able to channel Tiffany's sensibility
17:45in the dish you replicated.
17:46So I compliment you for that.
17:47Thank you, Joe.
17:48Thank you, Heidi.
17:49Good job.
17:51Yeah, that's the closest.
17:53Yeah, definitely.
17:54Congratulations.
17:59Right, please step forward, Basher.
18:02I'm terrified because everybody's dishes were good.
18:05You know, a couple of little mishaps here and there,
18:07but mine?
18:09I got a lot of hot mess express going on in this dish.
18:14So a little clunky, and it's obvious that you were behind.
18:18The fish needs more color.
18:20The fennel salad looks undressed.
18:23It's the same elements of the dish,
18:25just doesn't look like mine at all.
18:27Yes, chef.
18:33So, Basher, this one is under.
18:35OK.
18:36Where you see that sort of gloss, right?
18:39Yes.
18:40Yeah.
18:48All right, Basher, obviously, you know the fish is undercooked here.
18:52The thing on the plate that actually is uplifting is the red tremola.
18:55It's nice.
18:56It has some smokiness.
18:57Thank you, chef.
18:58That fennel, sadly you got the ratios wrong there.
19:01Needs more stock and time to fluff up.
19:03What a shame.
19:04In this dish, I can taste the lack of organization, the panic,
19:08and the total disarray of what happened.
19:10Thank you, Basher.
19:11Exactly.
19:12Thank you, guys.
19:13Damn.
19:16Right, please.
19:20Make your way around the front.
19:21Excuse us a moment.
19:23Wow.
19:24OK.
19:25There was one almost replica.
19:27Yeah.
19:28Katie's dish was good.
19:29Between Julian and Basher, both of them had so many mistakes.
19:32Julian's needing more color on the fish, but visually.
19:35It's a mess.
19:36Basher's main protein being undercooked.
19:38It's totally undercooked, guys.
19:39Yeah.
19:40Only greens.
19:40Yes.
19:41Shall we?
19:41I'm grateful for this.
19:44Right, all of you, well done.
19:46Each and every one of you did your very best to keep up with Tiffany.
19:49But it's clear to us there's one cook who missed the mark more than the others.
19:56The person leaving MasterChef, sadly, is Basher.
20:03Sadly, the main protein was undercooked.
20:06But Basher, the energy and the excitement and the fun you bring into this kitchen is exemplary.
20:12How proud are you?
20:13I'm very proud of myself because I never even thought that I would be here
20:17and cooking for all three of you. It's a dream come true.
20:21Come and say goodbye, girl.
20:22Thank you. Absolutely.
20:23Take care of yourself, will you please?
20:25It is very hard to leave the MasterChef kitchen, but I came to prove to my husband,
20:31Michael, that I am the better cook.
20:35I'll be honest, it's actually better than a husband's dish first time around.
20:38The next top dish from Team Europe, Basher.
20:44The flavors are exquisite. Really, really well done.
20:48I've learned to believe in myself even more.
20:51You're honest to your roots and to the flavors you grew up with.
20:55I am very excited to get back home to pursue our culinary dream,
21:00and it's to open up a small little restaurant in Jersey.
21:03So watch out. You're going to want to come and eat.
21:06Whoo, Basher!
21:10Jersey style!
21:13Right. That is just the first round.
21:16Jake, make your way down here. Let's go.
21:20I am starting to feel super nervous.
21:22This is the last cook separating us from that finale.
21:27I mean, this is the culmination of all of those challenges, all of the hardships.
21:31Right. You guys ready?
21:33Yes, Chef!
21:34It literally all comes down to whether or not
21:37we are going to be able to keep up with one of the world's top chefs.
21:54All right, everybody. Now it's time to get ready to keep up with Gordon.
21:58Just four home cooks remaining, and only three of you will make it to the finale.
22:03If you want to earn one of those spots, you must perfectly replicate one of my signature dishes
22:09at the same time as me.
22:14Right. Everybody ready?
22:15Yes, Chef.
22:15Yes, Chef.
22:16Good.
22:19In this round, you'll be keeping up with me as I cook.
22:25A delicious herb-crusted rack of lamb.
22:28Wow.
22:30Beautiful.
22:30With roasted eggplant puree, fresh pea fricassee, pickled turnips, and a mint sauce.
22:38Wow.
22:38Here's the kicker. Tiffany gave you 30 seconds to complete your dish.
22:43I'm giving you 15 seconds to complete your dish.
22:46This is going to be insane.
22:49Head around your stations. Let's go.
22:50Knowing that once he's done plating, we only have 15 seconds, this is going to be extremely difficult.
22:55Right. Good luck to all four of you. Our time starts now. First off, turn the gas on,
23:02get those pans warm.
23:03Yes, Chef.
23:03Grab your lamb. Lightly season both sides, yes? Salt and pepper.
23:09Yes, Chef.
23:10Olive all in, cast iron pan, and get that sizzling. Next, baba ganoush. Get your eggplants cut in half,
23:17and score them. Everybody with me? Yes, Chef.
23:20Yes, Chef.
23:21OK.
23:21And then onto the stove. Get that smoky, beautiful flavor in there, yes?
23:26Yes, Chef.
23:27Yes, Chef.
23:28Let's go.
23:28Aye, aye, aye.
23:29Right. Let's check that lamb.
23:31It's very lean.
23:33Easy to overcook.
23:34Get some thyme, some garlic in, put some butter in there, and then baste that lamb.
23:42Lamb goes into the oven for four minutes. Let's go, guys.
23:45I feel exhausted, uncertain, anxious. Having to keep up with Chef Tiffany took all I had,
23:51so now I have to redo it with Chef Gordon.
23:54We're going to start with the breadcrumbs next.
23:5525 years of Michelin stars. Like, are we talking about the same thing here? Like, this is wild.
23:59Breadcrumbs in to your mixer. Yes, Chef.
24:03Inside the breadcrumbs, a touch of seasoning. After that, two large tablespoons of Parmesan cheese.
24:09Yes, Chef.
24:09Grab the parsley, grab the basil, go straight in.
24:12Yes, Chef.
24:13And then we blitz. Let's go, guys.
24:15Chef, what herb is going in?
24:17Parsley. Yes, Chef.
24:18He is moving at such a fast pace, trying to match the words he's saying with the movements he's doing,
24:25and then the trip to the finals in the background. All those things coming together make for a very
24:30stressful time. Come on.
24:32Right. Breadcrumbs out and then onto a tray. Let's go.
24:35Perfect.
24:36Dark green breadcrumbs. Look.
24:38Oh. Peter's in a bit of a tailspin. A little bit behind.
24:42Oh.
24:43Get your olive oil in a pan for your eggplant.
24:47Here we go. Into the oven.
24:48Yes, Chef.
24:49Keep it going.
24:50Skin tight down.
24:51It only takes a minute, right? And then you're really behind.
24:54Hurry up, Peter.
24:56Come on.
24:56Yes, Chef.
24:57Get your baby turnips, then cut them into quarters. We need four of them, yes?
25:02Yes, Chef.
25:02And now we're going to throw these turnips into that boiling water. So we blanch them first.
25:08After that, get your small pan, get your pickling juice, and place that into the pan.
25:13Because the turnips are coming out of there in three minutes and going straight into your
25:17pickling liquid, yes?
25:18Yes, Chef.
25:18And now we're going to start the sauce.
25:20Heard?
25:21Yes, Chef.
25:21Heard, Chef.
25:22Take your shallots.
25:23Slice them nice and thinly.
25:25Here we go.
25:26Right, hot pan.
25:27Olive oil in.
25:28Shallots in.
25:29From there.
25:30Grab a little fresh mint and throw that into your shallots.
25:34Hello?
25:34Yes, Chef.
25:35Thank you, guys.
25:36Even though I did well in the first round with Chef Tiffany, I know, don't get cocky.
25:41Don't think, oh, well, look at me. I won.
25:43You know, it doesn't work like that.
25:45Check your lamb.
25:46Let's go.
25:46So I've got to wrap my head around Chef Corden.
25:49My lamb is coming out to rest.
25:51So the plan is to just stay focused, don't panic, because I came here with one goal in
25:56mind, and that was to get to the grand finale, represent South Africa, and to win the trophy
26:02and the prize.
26:03Go back to the sauce now.
26:05Yes, Chef.
26:05Once those shallots have been colored, get your brandy and three nice tablespoons.
26:10In we go.
26:11Tilt that pan and trombe.
26:13Stand back.
26:14Let's go.
26:15There we go.
26:16Three tablespoons, I said.
26:17Let's go.
26:18More.
26:19In quickly.
26:21Burn off.
26:22Well done.
26:23Oh, .
26:24From there, in goes our beautiful demi.
26:28Two tablespoons.
26:29Taste the sauce.
26:30Adjust the seasoning.
26:31Yes, Chef.
26:31And then just put a couple of knobs of butter in there.
26:35You heard, Chef.
26:35Now, turn it out into your pickling liquid, and they become really nice and acidic.
26:41Heard?
26:42Heard, Chef.
26:42Yes, Chef.
26:43Good.
26:43Now, once the sauce is reduced, get your sieve, and then we just pass that through.
26:49Heard, Chef.
26:49Sauce is resting, yes?
26:51Yes, Chef.
26:52Good.
26:52Back to the lamb.
26:53Take an egg.
26:55All I want is the yolk.
26:56Heard?
26:56Yes, Chef.
26:57Next, one large tablespoon of mustard into the yolk.
27:02Mix in the mustard, and then you brush your lamb, both sides.
27:05The mustard is the glue here to hold on that crust.
27:09Absolutely.
27:09Once it's lathered on there, look, take your tray, and you dunk it in there.
27:13And we generously sprinkle.
27:15We then put it in our hands, and we push all those herbs down.
27:18We've got this really nice herb crust.
27:21Yes, Chef.
27:21Yes, Chef.
27:22Come on, Julia.
27:22Hurry up, Julia.
27:23Let's go.
27:24Yes, Chef.
27:24Right, after that, the lamb goes back into the oven.
27:28Yes?
27:28Yes, Chef.
27:29Yes, Chef.
27:29Now, we've finished the eggplant.
27:32Julia is behind right now.
27:34Eggplant out.
27:35Let's see these eggplants.
27:36And look.
27:37That's what we want to see.
27:38Oh, yeah.
27:39A beautiful roasted flavor.
27:42Money.
27:42Get a spoon, and just gently pull out that incredible eggplant.
27:46Heard?
27:47Yes, Chef.
27:47Beautiful, Chef.
27:48Heard, Chef.
27:48And you should get back into the pan, and that's the start of the eggplant puree.
27:52Yes, Chef.
27:53Chef, what heat is your puree on?
27:54Piping hot, my darling.
27:56Heard, Chef.
27:57And now, a teaspoon of tahini into the eggplant.
28:01We're going to start building that flavor out.
28:03A teaspoon of yogurt into the pan.
28:06Let's go.
28:07Let's go.
28:08And we finish that with fresh lemon juice.
28:10Yes?
28:11Yes, Chef.
28:11Yes, Chef.
28:12How much juice, Chef?
28:14One half lemon?
28:14Well, you taste it first, and you tell me.
28:16Understood, Chef.
28:17Oh, my God.
28:18Now, get your lamb out.
28:20We're looking for mid-rare.
28:22Beautiful.
28:23That can come out and rest.
28:25The lamb needs to be pink.
28:27But these are the two minutes.
28:28We'll put it back in.
28:28This is crucial.
28:30The lamb needs to be medium-rare.
28:32Following Gordon, but you kind of have to go by instinct, too.
28:34You've got to check it yourself.
28:35Okay.
28:36I pull my lamb.
28:38I'm just thinking,
28:39this feels way under.
28:41It is extremely important that I get this lamb perfectly cooked.
28:44I cannot serve the judges raw lamb.
28:47If I do that, I'm going home.
28:48And the dream of being America's next master chef is finished.
29:06Let's go, guys.
29:07The lamb needs to be pink.
29:09I am so stressed right now.
29:10Everyone else's lamb is resting, and my lamb is still under.
29:15Another minute, Chef.
29:16So I need to get it back in the oven.
29:18Jake is really smart because he decided to give another minute to his lamb in the oven.
29:23Hopefully, it's not overcooked, though.
29:25He could be in real trouble.
29:26Now, we start on the fricassee.
29:29Take your lovely silver skin onions, yes?
29:31Yes, Chef.
29:31We're going to slice these knife and thin.
29:34Take your head of lettuce, and then just slice that down.
29:38Yes?
29:39Yes, Chef.
29:40Good.
29:40Keep it going, guys.
29:41It really feels like we're in the home stretch of this challenge right now.
29:45Then onions and lettuce into the pan.
29:48Heard.
29:49Good.
29:49Heard, Chef.
29:50All of my other components are coming together beautifully, but the lamb is really the star.
29:55Fresh peas in.
29:57And there is nothing that I can do to bring it up to temp fast.
30:00I just need to let it cook properly, so I just have to wait.
30:04All right.
30:04And we've soaked that lettuce and the onion.
30:07We don't overcook it.
30:08It just sort of braises nicely.
30:10Gives that lamb that freshness.
30:11All right.
30:12Taste, please.
30:13Yes, Chef.
30:13Yes, Chef.
30:15Mmm.
30:16That's good.
30:17Mmm.
30:17That's really good.
30:18We're going to bring it home now, okay?
30:20We're going to start plating.
30:21Yes, Chef.
30:21Let's go, guys.
30:22Jake's lamb is finally coming out of the oven.
30:26Take two teaspoons.
30:27Eggplant puree.
30:28Three nice cornels.
30:29Here we go.
30:30Oh, my gosh.
30:32Okay.
30:32Three nice little quenels.
30:34Yes?
30:34Yes, Chef.
30:35That's a lot of components to this dish.
30:37Oh, boy.
30:37Let's see if they can really nail the aesthetics at this point, and the cook of the lamb.
30:41Frigace goes in, and you just lightly push that down.
30:44Heard?
30:45Heard, Chef.
30:45Take your lettuce leaves and place them on top.
30:48Heard, Chef.
30:49Tips facing in or out.
30:50Points in.
30:51Yes, Chef.
30:52And then after that, your turnips.
30:53And now lamb, we go once, twice, carefully, and we're going to three.
31:00Heard, Chef.
31:00Let's go.
31:01Where's my knife?
31:02These final few seconds, I am so frantic.
31:05And when I start cutting into this lamb.
31:07Hey.
31:07Oh, my God.
31:08How do you get this soft?
31:09It's not cutting properly, because it's not cooked right, so my heart just sinks.
31:14Ooh.
31:14Oh, the crust came off.
31:16Lamb goes on.
31:17This is devastating, but I need to get it on the plate, and I need to just hope for the
31:21best.
31:21And then finally, just beautifully sourced over the lamb.
31:25Did you cut through each leg?
31:27Three cutlets off.
31:28Heard.
31:28Guys, your 15 seconds start now.
31:32Heard, Chef.
31:32Let's go.
31:33Heard, Chef.
31:34Where does it look?
31:35Let's go, guys.
31:36Shoot.
31:37Okay, yeah.
31:38Oh, my God.
31:38You got to go, guys.
31:39Yes, Chef.
31:40Oh, my gosh.
31:42Five.
31:42Five.
31:43You got to go.
31:43Four, three, two, one.
31:47And stop.
31:48Hands in the air.
31:50Ah, .
31:50Lamb's on the wrong side.
31:52I didn't get muscles in mine, so don't worry.
31:54Just a tiny drop.
31:57I'm worried most about the cook on my lamb.
31:59I feel like it's a little bit under.
32:00The hardest cook in my life is an understatement.
32:03That was insane.
32:04Those last 10 seconds could be the difference
32:06between me going to the finale or, you know, going home.
32:13Well done.
32:14I am so proud of you four.
32:16Give yourselves a round of applause.
32:17Come on.
32:20Okay.
32:21Gordon's dish, of course, is perfect.
32:24We'll see about everyone else's.
32:26Right.
32:27Let's start with Peter.
32:28Yes, Chef.
32:29Whoo, Peter.
32:30Yeah, Pete.
32:31Getting into the finale would mean everything to me.
32:34And I am a little worried that I didn't execute to the level that Chef expects tonight.
32:38Right, visually, it doesn't look like mine.
32:40Sadly, the lamb's the wrong way up.
32:42You can see some of the crust is missing.
32:45Yes, Chef.
32:46Okay, shall we taste?
32:47Yeah.
32:52Right, let's start with the lamb.
32:54Lamb's cooked beautifully.
32:55Yes, Chef.
32:56But sadly, it's missing half the crust.
32:58However, the crust that was on there was beautifully done.
33:00It's a really good effort.
33:02Thanks, Chef.
33:03Yeah, I really enjoyed the fricassee, but there is quite a bit of butter there.
33:06And then remembering just that lettuce is really just to be wilted.
33:09It felt like you cooked your lettuce down inside the fricassee a little bit more.
33:13Perfect, Chef.
33:13I mean, I think the biggest flaws in this dish are the lack of following every detail
33:18of Gordon's dish and some of the aesthetics in the crust.
33:21I think from the flavor and eating perspective, it's not bad.
33:24Thank you, Chef.
33:25Well done.
33:25Thank you, Chef.
33:26Good job, Peter.
33:27Good job, Pete.
33:28Good job, Pete.
33:31Julia, please bring up your dish.
33:33Let's go, Julia.
33:35I'm not feeling great.
33:36I'm worried about the temperature of my lamb, and I don't think my plating looks 100% like his.
33:41So all I can do at this point is hope my mistakes aren't as big as other people's.
33:45Julia, suddenly lamb is undercooked.
33:47You can see that it's a bit too pink, right?
33:49Also, the bones are facing outward and not inwards like mine.
33:53However, the glaze on the fricassee looks beautiful, and the eggplant puree looks lovely.
33:59Thank you, Chef.
33:59Shall we?
34:06So I think what you've done with the eggplant puree is delicious.
34:09The right amount of tahini, the lemon juice, everything.
34:11But it's the fricassee that steals the show here because it's beautifully done.
34:14It's just a shame that lamb is 90 seconds away.
34:17All right, Chef.
34:17The flavors on the lamb is truly delicious.
34:20You can taste all of the spices you put in, but I wish you had more sauce because it is
34:26excellent.
34:26All right, Chef. Thank you.
34:27There's a lot of aspects of this dish that are actually quite good,
34:30but the real problem I have is the lamb is definitely a bit undercooked.
34:33All right, Joe.
34:34Thank you, Julia.
34:36Thank you, Julia.
34:37Good job, Julia.
34:37Yeah, what a shame.
34:38What a shame because when you do get the herbs, it's seasoned so well.
34:41It is seasoned well.
34:42Yeah.
34:44Okay, Hedy, please bring your dish up.
34:47Let's go, Hedy.
34:48All right, Hedy.
34:48I feel very, very nervous.
34:50I mean, I think my dish looks good, but I realize I've only got a spoon of sauce on there.
34:54And at this point in the competition, one small mistake could mean I don't make it to the finale.
34:58Uh, visually, it does look like a replication of mine.
35:02However, where's your sauce?
35:22I only managed to get a teaspoon and a half on there at the end.
35:26What a shame.
35:28Shall we?
35:28Mm-hmm.
35:35Right, Hedy, the lamb tastes delicious.
35:37You've got the crust absolutely nailed, but it needs the sauce.
35:41These more sauces, Chef.
35:42The fricassee is beautiful.
35:44The eggplant puree has a good bit of tahini.
35:47There's a lot of things you did really well.
35:49Thank you, Chef.
35:50I found that in its flavor and its textures, your dish came very, very close to the contrast
35:56and complexity that make up the dish.
35:58It's quite excellent.
35:59Thank you, Joe.
36:01Visually, it looks wonderful, doesn't it?
36:03It was good.
36:03I mean, with the sauce, it was great.
36:06Up next, Jake, please.
36:09Go, Jake.
36:10I am truly frustrated with myself right now.
36:13My plating is way off, and this is not the standard that I've come to expect of myself.
36:18So, sadly, it doesn't look similar to mine.
36:20My lamb has one bone per chop, and you've chosen to do a double bone.
36:25My saving grace is the crust is absolutely nailed.
36:29Shall we?
36:35So, temperature of the lamb is immaculate.
36:38Eggplant puree, delicious.
36:39Touch more salt with the peas.
36:41Oh, Chef.
36:42So many good things here on the plate, from the textures of the peas to the texture of the lamb.
36:47Your eggplant's a little more roasted, but the flavor is really nice.
36:51Thank you, Chef.
36:52Yeah, a punchy dish, punchy flavors.
36:55Good job.
36:56Thank you, Jake.
36:57Thank you, Chef.
36:57Good job, Chef.
36:58Yeah, listen, the crust is immaculate, right?
37:02Right, it's time to decide who is making it into the finale,
37:06and sadly, who has cooked for the last time in this competition.
37:09Please, all of you, make your way around to the front.
37:11But we need a very, very serious moment.
37:14Excuse us.
37:18I think all four dishes captured the spirit of it.
37:21The small details, that's where you start seeing the steaks.
37:23Sure.
37:24I mean, no clear-cut best or worst.
37:26Peter's tasted delicious.
37:27Mm-hmm.
37:28Sadly, it was missing some of the crust.
37:29Yeah.
37:30And the Julius was sadly undercooked.
37:32Her lamb was under, but everything else about that plate really worked.
37:36Hades needed more sauce, but the lamb was exceptional.
37:39Mm-hmm.
37:41Jake.
37:42Got all the flavors on the plate, and it was delicious.
37:44But went south on the plating.
37:49In agreement?
37:50Yeah.
37:50Yeah?
37:54What a night.
37:56Honestly, you've made it very difficult for Joe, Tiffany, and myself.
37:59But we have come to a consensus.
38:01The first home cook in the finale definitely replicated my lamb dish
38:06the closest.
38:07Mm-hmm.
38:07Congratulations goes to...
38:11Hades.
38:12Well done.
38:13Well done, Hades.
38:14Well done, Hades.
38:15Congratulations.
38:17How do you feel?
38:18I feel a little overwhelmed right now, but I feel so thankful and grateful,
38:22and I'm very excited.
38:23Make your way up to the balcony.
38:25Congratulations.
38:25Well done.
38:27I feel like I'm in a dream, and I don't want to wake up.
38:31Going to the finale, it's incredible.
38:32It's amazing.
38:34The next home cook that has earned their spot in the finale, congratulations, goes to...
38:41Jake.
38:42Well done.
38:43Congratulations.
38:44Make your way up to the balcony and join Haley.
38:47Well done.
38:48Getting this spot in the finale, I'm completely overwhelmed with pride, and I just feel so ready
38:55to show the world what I am truly capable of.
38:58Peter, Julia, gallant efforts from both of you, but the final person in the finale, congratulations,
39:10goes to Peter, well done.
39:16You're in the finale, man.
39:18I'm super excited, chef.
39:19Head on up to the balcony.
39:21Oh, thank you, sir.
39:23It's really hard to describe this moment.
39:25I just didn't know what the light at the end of the tunnel was six years ago when I started
39:30cooking.
39:31So to get to the finals, it really shows the hard work you put in, and that anything can happen.
39:40Julia, the big issue tonight, sadly, was the lamb was literally 90 seconds, two minutes undercooked.
39:45Everything else on that plate was delicious.
39:48Let's get that absolutely clear.
39:49But the drive you have and the energy you've got, girl, you can't buy that.
39:54Yes, chef.
39:55How are you feeling?
39:57Honestly, chef, I'm just so overjoyed seeing the three of them and being able to cook for you guys.
40:04Truly, I've dreamt of this moment.
40:06Take that drive, take that confidence, and get that cannoli business up and running.
40:10Will do, chef.
40:11Come and say goodbye, girl.
40:14Love you.
40:15Come here.
40:16Oh, girl, we're gonna miss you.
40:18You know that.
40:19I cannot believe I made it this far.
40:20This has been so many dreams just wrapped into one.
40:24I came here for more than just myself.
40:26I came here for my grandmother, my Mimi.
40:33I have learned so much about my talents as a chef.
40:36This is a very good dish, Julia.
40:39Congratulations goes to Julia.
40:42I want to start a bakery one day,
40:44and I want to thank Master Chef for the courage and confidence to continue pursuing my dreams,
40:49because the second I get home, I'm gonna hit the ground running and I'm gonna get it started.
40:53Love you, Julia.
40:54Love you, Julia.
40:55Love you.
40:59Jake, Peter, and Heidi, one from Team Americas and two from Team Africa in the grand finale.
41:07All three of you, well done.
41:11One of you will become America's next Master Chef.
41:15Yes, Chef.
41:16Yes, Chef.
41:17Congratulations to all three of you.
41:18Great job.
41:19Good night.
41:19Good night.
41:22Good night, Chef Tiffany.
41:24Good night, Joe.
41:27Next time, it's the Master Chef global gauntlet grand finale.
41:31Let's go.
41:32The top three, Heidi, Jake, Peter, begin the battle to become America's next Master Chef.
41:40I'm really curious to see which territory will our winner represent.
41:44Look at that seer, Heidi.
41:46You got it, Mommy. Stay focused.
41:48This is the most important meal of their lives.
41:50Has he cooked the shrimp and peeled the shrimp yet?
41:52He's taking it right down to the line.
41:53He's got a lot of stuff to do.
41:55It's not steady?
41:56Not yet.
41:57He's really under the gun now.
41:59Oh, man.
42:00But only one home cook will take home the title, the trophy, and a quarter of a million dollars.
42:06Ooh.
42:07You took a big risk tonight.
42:09Well, bloody done.
42:10This dish reminds me of what you might have in a high-end bistro in Paris.
42:14Good job.
42:16When I have a dish that I like, I get a little country.
42:20Baby!
42:21Yes!
42:23America's next Master Chef is...
42:30One potato, two potato.
42:36O consideration was the brothelstack.
42:36Oh, let me go, go.
42:36I'm doing that.
42:36Where is the heightened flavicauses?
42:37It's the tallest thing.
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