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00:28Let's go.
00:38Thank you very much, wow, welcome to the grand finale of Masterchef Global Gauntlet.
00:51Come on!
00:53Yeah!
00:55This season, we celebrated the great American melting pot, and it was a culinary tournament
01:01like no other.
01:02Let's take a look.
01:05This season on Masterchef.
01:07Oh my God!
01:09Welcome, everyone.
01:10We embarked on a global culinary tour.
01:12This is Masterchef Global Gauntlet.
01:15Let's go!
01:44Hold on!
01:45To your culture and to your territory.
01:47I'm making a Jamaican beef patty.
01:49Wheel of Fusion!
01:52And as expectations grew sky high.
01:55Come on, guys.
01:56It's a wedding.
01:57This is not Masterchef quality at all.
01:59Jamie, breathe.
02:00The home cooks would have to overcome enormous pressure.
02:04Please watch it.
02:05We can't go home today.
02:06I got it!
02:06Please!
02:07That is not all you have to face tonight.
02:09You gotta get through me, right?
02:11May not be able to catch up.
02:12My heart just sinks.
02:13I can't watch this part.
02:16But this season proved the American melting pot is undefeated.
02:20You have a way of making spices sing.
02:24This makes me want to go to Morocco.
02:27It feels like an adventure.
02:29The flavors are exquisite.
02:31Thank you, chef.
02:32You're cooking like a pro and shining like a star.
02:35Well done.
02:35Now, just three home cooks remain.
02:38Will the global gauntlet champion be Heidi representing Africa,
02:42Jake representing the Americas,
02:44or Peter also representing Africa.
02:48Only one will be crowned America's 16th Masterchef.
02:56Now, let's welcome our three amazing finalists.
02:59First up, a pharmacy technician from Ulmer, Michigan,
03:04representing the Americas territory, Jake.
03:08Oh, man.
03:10I'm in the finale now.
03:11It's just so incredibly surreal to be here.
03:14Every ounce of myself, every gram, is going to be put into this finale.
03:19Yes!
03:20And I just feel like I have to win.
03:24So good to see all of you guys.
03:26Oh, my God.
03:28Feeling good?
03:29Feeling incredible.
03:30Loving the energy.
03:31Jake, let's take a look at your incredible journey.
03:37Now, that looks beautiful right there.
03:40I grew up in a very classic, strong Midwest family.
03:44I found out when I was about six that I was adopted.
03:46The Mexican culture wasn't really around me growing up.
03:49And food was sometimes the only way I was really able to explore that side of myself.
03:55So I taught myself Mexican cooking.
03:57See how beautifully tender that is.
04:00I'm a pharmacy technician, but cooking is really the dream that I want to follow.
04:06I have spent so long exploring, you know, my Mexican heritage through food.
04:12And to be cooking it for the biggest stage for any home cook anywhere is incredible.
04:18Tonight, I'm ready to go out there and be victorious.
04:21All right, Americans, we're getting there.
04:25Amazing.
04:27Jake, here to cheer you on, we have your parents, Ernie and Chris, and your girlfriend, Emily.
04:35All right.
04:37Okay.
04:38Next up, we have a yacht charter broker from Fort Lauderdale, Florida, representing the Africa Territory.
04:47Please welcome Hades.
04:53Oh, my gosh.
04:54I didn't think I would be standing here in the finale.
04:57And here I am.
04:58Little old me.
05:02I feel so, just so blessed to be having this opportunity.
05:08It's been one of the greatest experiences of my life.
05:12Katie, let's take it back to where it all began.
05:20Delicious.
05:21I was born in South Africa, in Durban.
05:23I grew up on a sailboat.
05:25And then I started working on super yachts when I was 22.
05:28From working on the boats, I always had a big interest in food
05:31because these chefs that would come and cook on the boats were incredible.
05:34And from there, I always had this passion for food.
05:36The best dish of the night, Katie.
05:38Congratulations.
05:39I feel MasterChef has awoken something in me.
05:42I've got this, like, burning desire now to do more.
05:45I'm excited that I'm here.
05:46And I feel that all those years of working hard and serving others,
05:50now it's my time and it's my turn.
05:52I want to win.
05:53Viva Africa!
05:54Woo!
05:55Woo!
05:57Woo!
05:58Woo!
05:58Woo!
06:01Katie, in your corner, your husband Casper and your kids Jasmine and Tristan.
06:06You got a lot of support.
06:07Woo!
06:08And finally, we have a former banking consultant from Dallas, Texas.
06:13He's also representing the Africa Territory.
06:16Peter, come on down.
06:18Woo!
06:19Woo!
06:20Woo!
06:22I'm in the finale.
06:23Like, I couldn't even dream of this moment when I started cooking six years ago.
06:27Woo!
06:29Woo!
06:30It feels like I'm looking at the peak of a mountain and I just can't wait to climb it.
06:35Woo!
06:36Woo!
06:38Woo!
06:39Woo!
06:39Woo!
06:41Good job.
06:44Peter, let's see what it took for you to get to this finale.
06:49Hey, yo!
06:51Wow.
06:51That's pretty good.
06:52Before I came to MasterChef, I used to work in banking, but I had just gotten laid off from
06:56my job and it was tough and it was scary, but that really opened up a world of possibilities
07:01and creativity in the kitchen for me.
07:03Oof.
07:04I know.
07:05Breathe.
07:05When I came to MasterChef, this was all I had.
07:08Shine on, baby.
07:09I needed the apron and I needed to succeed.
07:12It's a no to you dressing like a banker.
07:16May I?
07:16Yes, yes.
07:17Let's get you looking like a chef.
07:20Tonight really marks the end of my banking career.
07:24Chef is a renowned title in its own right.
07:26MasterChef, I mean, what kind of title do you want more than that?
07:29He got this!
07:30Let's roll!
07:32Well, Peter, here to support you tonight, your gorgeous mum, Connie, and brother, Ephraim.
07:38Welcome to this extraordinary night.
07:40Thank you, Peter.
07:41Now, after an incredible competition, just one of you will win the Global Gauntlet Grand
07:47Prize.
07:49The MasterChef Trophy.
07:53Plus a quarter of a million dollars, a full set of kitchen appliances from Thor Kitchen,
08:01so you can cook like a real pro from your home.
08:04Oh!
08:05And the title of America's next MasterChef.
08:09Come on!
08:10How cool is that?
08:11Let's go.
08:12Yeah!
08:12Let's go!
08:14Jake, you're here representing the Americas, and you worked really hard understanding your
08:20Mexican heritage.
08:21How would it feel to see all that hard work pay off by becoming America's next MasterChef?
08:26I really love cooking, but, you know, I rarely traveled outside of Michigan, never outside
08:31of the United States.
08:32So, the title, the $250,000, it gives me the opportunity to finally be able to travel
08:38and, you know, go to Mexico, experience the culture for what it is, and not just my own
08:43interpretation of it.
08:44Incredible.
08:45Yeah, it's beautiful.
08:46Heidi, your roots lay in South Africa, and you bought that in abundance every time you
08:52cooked in this kitchen.
08:52Where does that drive come from?
08:54I think it comes from the fact that I had a very good role model myself with my mom.
08:58I saw how hard she worked, and I want to be a good role model for my daughter and my
09:02son, you know, and I wanted to come and prove that it doesn't matter where you are in your
09:06life, it's never too late to pursue your dreams.
09:08Absolutely.
09:09Peter, young man, here tonight representing Africa with your roots in Nigeria.
09:15Yes.
09:15You've sacrificed a lot.
09:17You're incredibly passionate, but what would it mean to become America's next MasterChef?
09:21Everything's on the line for me, Chef.
09:22You know, I don't have anything to go home to.
09:24I don't have a job to go home to.
09:25This is what I want my future to be, and this means the world to me, so I want to
09:29leave
09:29it all out here.
09:30Love it.
09:31Yes.
09:31Okay.
09:32Tonight, it all comes down to your menu.
09:35Featuring an appetizer, an entree, and a dessert.
09:39Each dish should be inspired by your roots and your journey through this global gauntlet.
09:45Yes, Chef.
09:46Yes, Chef.
09:46And of course, we are looking for a Michelin star worthy plate.
09:51Yes.
09:52Right.
09:52Shall we kick things off?
09:53Yes, Chef.
09:58Let's start with the appetizer round.
10:02You will have 60 minutes to create three stunning plates.
10:07One for each judge.
10:09Are you ready?
10:10Yes, Chef.
10:10Your time starts now.
10:14Let's go.
10:22Oh.
10:23Oh.
10:23Okay, I need fennel.
10:24Fennel.
10:24Where's fennel?
10:25Okay, fennel.
10:25Global gauntlet finale.
10:27This is insane.
10:28Everything comes down to this.
10:30It's Africa and the Americas.
10:31They've shown that they're the top, and now it's just a matter of who's going to be the
10:34best.
10:35The final three competitors all have their own strengths.
10:38Over here, I need sugar.
10:39But I'm really, really rooting for Haidi.
10:42She executes everything perfectly.
10:44She's never been in the bottom.
10:45There's a reason for that.
10:46I'm just so excited to see what she can do.
10:48It's going to be really incredible.
10:50Well done, Haidi.
10:51Straight up.
10:56Let's go, Pete.
10:58Africa and the Americas have been working together the whole competition.
11:03We've won pretty much every team challenge when we work together.
11:07I'm not surprised that it's these two territories here, but I'm going to go with Peter.
11:12He knows what he wants, and he dominates the kitchen.
11:15Oh, those knife skills, Peter.
11:17Oh, yeah.
11:18Yeah.
11:18All right.
11:21Oh.
11:23That's it, Jake.
11:25I think Jake might take it home tonight because he goes out of the comfort zone.
11:30He shows us new things that we've never seen before, and he has such a unique take on
11:35his Mexican cuisine.
11:36You guys see one of these lately?
11:40Let's go.
11:42This finale is like the final game of a world championship sporting event.
11:49They are competing at the highest level, but there's no overtime in the MasterChef kitchen,
11:54so the anticipation and the tension in this room is so intense.
12:20Let's go.
12:26Let's go.
12:27Let's go.
12:27Let's go.
12:27Let's go.
12:28Cool.
12:28Here we are in the grand finale.
12:31How cool is this?
12:31Yeah.
12:32So tonight, we want to see three unique individual menu concepts, but more importantly, play to
12:36their strengths, their heritage, and where they came from.
12:39Absolutely.
12:40Okay.
12:41I think he's getting all the spices ready to pressure cook it.
12:44Yeah.
12:46Here we go.
12:49Nice.
12:50Let's go, Jake.
12:50Come on, Jake.
12:51Come on, Jake.
12:52Let's go.
12:54Okay.
12:55Young man.
12:55How you doing?
12:56Tell me about this dish.
12:57I'm going to be doing octopus tacos with some nice ruby prawns and aguachile rojo sauce,
13:04fresh avocado crema, and tortilla made from scratch.
13:07This dish, the flavor base is in my culture, but I think the inspiration for it really comes
13:13from my childhood, my upbringing.
13:15Right.
13:15You know, growing up in Michigan, we didn't have access to a lot of fresh seafood,
13:19so if we were having it, it was definitely a special occasion.
13:21There's a lot going on here.
13:22You've got the cooker and the octopus.
13:24Yeah.
13:24So you're going to braise that first?
13:25Yes.
13:26In the pressure cooker?
13:26And then you're going to grill it?
13:28Yeah, yeah.
13:28I'm just going to dress it down with some oil.
13:30Smart.
13:31I love that.
13:31Grill it in the pan and make sure it gets a nice char, and then brush on the sauce after
13:34to finish.
13:35And then cook it in front of mom and dad and girlfriend, Emily.
13:39Does that make you feel a bit more nervous than normal?
13:41I don't know about nervous.
13:42I mean, they've been seeing me cook for a long time.
13:44If anything, I'm feeling really good right now because they don't have to clean up after
13:47this one.
13:48Yeah.
13:51I'm so happy you got that octopus in the pressure cooker early, but make sure
13:54you do not overcook it, right?
13:56Yes.
13:56Will not do, chef.
13:57Sounds delicious.
13:58Good level, man.
13:59Come on.
13:59Thank you, chef.
14:00Woo!
14:01Let's go, James!
14:02Bye, James!
14:05That's spot on.
14:08Oh, he's got the fish skin.
14:13All right.
14:16Hello, Heidi.
14:18How are you?
14:18I'm good.
14:19How's it coming along?
14:20What are you making?
14:21We've got a chili glazed black cod with a peri-peri glaze.
14:25I've got a fennel mango salad.
14:28And then I have a chili and peri-peri cream sauce that I'm going to serve on the side.
14:33And then the glaze is a spicy sweet?
14:35It's spicy.
14:36We've got chilies.
14:37We have garlic.
14:38We have chives.
14:39Oh, I love spice.
14:39Smoked paprika, cumin, coriander.
14:41Okay.
14:41A little bit of rooibos tea.
14:43I just wanted to do a fish with lots of South African flavors.
14:46Basically, you have a little creaminess.
14:48You have some crunch.
14:49Yes.
14:49You have the fish.
14:50The fish is going to be cooked in the oven.
14:51It's going to be in a pan and then finished in the oven.
14:54Okay.
14:54Timing here is so crucial.
14:56It's going to be quick.
14:57Okay.
14:58It's going to be quick because you don't want to overcook.
14:59Exactly.
15:00Exactly.
15:01Remember, that fish is the star.
15:03So you've got to nail it.
15:04Good luck.
15:05And it's so good to see your family here.
15:08What a lady!
15:11Come on, Mommy.
15:12You got it.
15:14Guys, we are halfway.
15:16Tony down.
15:1730 minutes to go.
15:18Come on.
15:20Let's go.
15:23Good job, Peter.
15:24Let's go.
15:25Make it spicy.
15:26Yes.
15:28Peter, Peter.
15:29What's up, Joe?
15:29How's it going?
15:30All right.
15:31Take me through the dish.
15:31What are you making?
15:32Today, I'm making a steamed red snapper, pepper soup broth, and yam dumplings.
15:37Steaming is very delicate and very neutral.
15:39And it's really nice.
15:39So that everything else is going to become much more a protagonist.
15:42Of course.
15:43So talk to me about the pepper soup.
15:44So traditionally in Nembe, which is in South Nigeria, pepper soup is eaten with fish a lot.
15:49It's just going to be a nice, airy delicacy for the fish.
15:52So you've done a dish that's very, very, very subtle, sophisticated, tying in a lot of
15:57these Nigerian flavors.
15:59I think that you're really playing the finesse card here.
16:02Is that right?
16:02Is that what you were going for?
16:03I am, Joe.
16:03I want to show off my technique and I want to keep the appetizer nice and light for you all.
16:07What's this here?
16:07That's going to be a glaze that's going to go on top of the fish.
16:10Red pepper?
16:11It's a red pepper glaze.
16:12A little spicy.
16:13Watch it.
16:14Ooh.
16:17I'll get it balanced.
16:18I'll get it balanced.
16:18You should put a warning label on that.
16:20And you should put in there a little salt.
16:22I'll give you a little free advice.
16:23Good luck.
16:23Thanks, Joe.
16:23I appreciate you.
16:24Looks good.
16:28All right.
16:29Let's rock and roll.
16:30Ooh!
16:31Woo!
16:34Pressure is releasing.
16:37Not on me, though.
16:40Wow.
16:40What an amazing start to the finale.
16:42Three cooks shoulder to shoulder.
16:44Three very different dishes.
16:45Each that relate to their territories.
16:47The pressure couldn't be higher.
16:48Absolutely.
16:49Ooh!
16:50She's pretty.
16:52Yeah.
16:53Let her dry off a little bit now.
16:55So Jake tonight is going to make a delicious prawn and octopus taco with a fresh tortilla.
16:59The big question is, that octopus, if it's slightly overcooked, there's no going back from that.
17:04Yeah.
17:05You can't save that.
17:06So he's making some big, bold moves tonight.
17:09The tortilla has to be a correct size and thickness.
17:12He's making it from scratch.
17:13You have a lot of variables that just cook.
17:15But we know that his weakness has always been that time managing and editing.
17:18It's been part of his journey, right, at MasterChef.
17:20Sure.
17:21He started with too many ideas.
17:22He often failed because he couldn't get his ideas on the plate.
17:24I'm going to be doing an elevated play on a queso birria taco.
17:27Just over five minutes to go.
17:28Are you running behind?
17:31Oh, man.
17:33Absolutely charred.
17:34The next dish in the bottom.
17:36Jake.
17:37I think your biggest problem tonight is you're overthinking it.
17:40Running too fast, and tonight you've just tripped up.
17:42Understood.
17:43Here I got what's going to be a black-eyed pea curry.
17:46I got some cassava in here.
17:47I'm making stuffed fufu, stuffed with collards, chorizo.
17:50There's a lot going on.
17:52So I want you to really think about what's necessary to really bring those flavors together
17:57instead of just more things on a plate.
17:59Are you hearing me?
18:00Yes, Chef.
18:01Where are the black-eyed peas at in this dish?
18:03They are stuffed into the fufu balls.
18:06The big thing here is can he stay focused and really execute the ideas that he has in his head
18:12to the plate.
18:16All right.
18:18So Hady is making a black cod with salad in a piri-piri cream sauce.
18:23Crunchy, fresh.
18:24Yes.
18:25Oh, yeah, Hady, that looks good.
18:28My one big worry is that cod can go overcooked.
18:32And so you've got to be very careful.
18:34Otherwise, you can dry that fish out.
18:36Yeah.
18:37Okay.
18:38Do you want a snack?
18:40Okay.
18:40And that's Hayden's fish there.
18:42She put it in the oven too early.
18:45Oof.
18:46Hady, don't cook too fast.
18:48No.
18:49Fifteen minutes, come on.
18:50Fifteen minutes.
18:53Come on, come on, come on.
18:54Peter, his appetizer is a steamed red snapper with pepper soup and yam dumplings.
19:00All right, snapper, it's the most delicate fish.
19:05You can easily overcook it.
19:07And he went the route of super simplicity and sophistication.
19:10That's a tricky game.
19:11You guys know when you do those minimal steep poached fish, you've got to nail it.
19:16Yeah.
19:16Okay, good.
19:22Oh, yeah, that's good.
19:24Are you on time?
19:26She looks so stressed.
19:30All right, Jake's making the tortillas now.
19:33Has he cut anything else, the octopus?
19:34And has he cooked the shrimp and peeled the shrimp yet?
19:36Yeah.
19:36He's taking it right down to the line.
19:37He's got a lot of stuff to do.
19:38Oh, Jake.
19:40Dang it.
19:41He doesn't like that tortilla.
19:42Too dry.
19:43It looks dry.
19:44Wow.
19:44It's going to come down to the wire with Jake.
19:46He has so much to do.
19:47Let's just go ahead and get one more go on that, because that did not work out so well.
19:54I'm worried for myself.
19:56I've got like 10 or 11 different elements going on these tacos.
19:59I have to grill the octopus and the prawn.
20:03You need to speed up.
20:04I have to lift it.
20:05Time to speed up, Jake.
20:07Hold it together.
20:10All right, this is so irregular.
20:12I am starting to panic a little bit.
20:14If I do not get all these elements from my dish finished, I can kiss the trophy goodbye.
20:38Dang it.
20:39He doesn't like that tortilla.
20:40Too dry.
20:41It looked dry.
20:42It looked dry.
20:43Hardly so irregular.
20:45We need to speed up.
20:47Now's the time to speed up, Jake.
20:49Pull it together.
20:50Got it.
20:53Yo.
20:53All right.
20:54Good job.
20:57All right.
20:58Good.
20:59Pete, how's the skin?
21:00Oh, crunchy, my boy.
21:01Hell yeah.
21:02Nice.
21:02Oh, yes, sir.
21:04Guys, six minutes to go.
21:06Come on.
21:10Okay.
21:11That's good.
21:15Woo!
21:16Look at that.
21:17Come on.
21:18There it is.
21:21Oh, perfect.
21:22We good.
21:22Yes.
21:23Yes.
21:24Come on, Peter.
21:25Let's go.
21:26Good job, Jake.
21:27Keep it up.
21:28Nice and crisp.
21:30Beautiful.
21:31All right.
21:32Let's go.
21:33Start placing.
21:34Let's go.
21:35Three minutes, guys.
21:36Three minutes.
21:36Come on, everybody.
21:38Progressing.
21:38Let's go.
21:40Woo!
21:41Lovely.
21:45Let's go, Hayden.
21:46Yeah, Hayden.
21:47Sexy, Hayden.
21:49Woo-hoo!
21:50All right, so come down to the wine now for Jake.
21:52Yeah.
21:53Hayden's got everything laid out.
21:55Peter's starting to lay things out.
21:56And Jake is still cooking.
21:58Here we go.
21:58He's behind it for sure.
22:07We are coming down to our final 60 seconds, guys.
22:11Come on.
22:12One minute to go.
22:17Come on.
22:20Let's go.
22:21Make it happen.
22:22You got that, Hayden.
22:23You got that.
22:23Make it happen, Hayden.
22:24Come on.
22:25That's good.
22:26That's good.
22:27That's good.
22:28That's good.
22:28Nice play.
22:28Let's go, Peter.
22:30Saw it later.
22:32Hayden, you got this.
22:34Come on, Peter.
22:38Come on, Jake.
22:39Come on.
22:41I'm shaking so bad right now.
22:43Woo!
22:43Let's go.
22:44Let's go, Jake.
22:46Ten, nine, eight, seven, six, five, four, three, two, one.
22:55Go!
22:58Good job.
23:00Oh, my God.
23:01Good job.
23:02Oh.
23:04That's a lot.
23:05Wow.
23:06Yeah, right.
23:07Yeah.
23:08I feel good.
23:09So good.
23:10You did amazing.
23:11It was intense.
23:12A little nerve-wracking when you're under pressure.
23:14There's a lot at stake, obviously, with this dish, and I just hope that the judges can taste
23:18my love for my country and for my family through this dish.
23:22My hands were shaking at the end there.
23:24Time slipped away from me, and I'm a little bit sloppy on my garnishes.
23:28I'm just hoping that the flavors that I put forward are going to be enough to carry me through.
23:34Now for the most exciting time to taste those incredible appetizers.
23:38Please, all of you, make your way around the front.
23:49Right.
23:50Let's start with Peter.
23:53This appetizer really announces my roots and my culture and heritage right from the get-go.
23:58The first plate sets the tone for everything that follows, so it's got to be perfect.
24:03Thank you, Peter.
24:05Let's go, Peter.
24:05Today I've made for you a steamed red snapper with a crispy skin, a pepper soup broth, a red pepper
24:12glaze, and yam dumplings.
24:15Young man, it looks refined.
24:16I love the textures.
24:17I like the color on the dumplings.
24:19But for me, it's all about the flavor.
24:21That broth needs to punch through.
24:22But you brought your a-game.
24:24Well done.
24:24Thank you, Chef.
24:25Shall we taste?
24:26All right.
24:26Let's try it.
24:32You can just say you like it, guys.
24:33I know.
24:34We know.
24:34We know.
24:35You can just say it's good.
24:35It's all good.
24:38Yeah.
24:40It's listening.
24:46It's good.
24:47It's good.
24:47It's crazy.
24:51Peter, the fish is really nicely cooked.
24:55Let's go, Pete!
24:57The dumpling itself, you got that crispiness on the outside, you know, having it with the broth to kind of
25:03soak it up, which is really nice.
25:05And love the crispy skin.
25:07Good job on the fish.
25:13The poach on the fish is very elegant.
25:15This is a refined version of a very humble Nigerian dish.
25:18Good job.
25:19Thank you, Chef.
25:20Yeah.
25:20I just love the effort you put in.
25:22The fish is cooked beautifully.
25:23But slightly concerned about that broth.
25:26Mine's a touch salty.
25:28Apart from that, it's good.
25:32Hey, my boy, you guys.
25:33You good?
25:35Definitely.
25:36It's really good.
25:37Crispy, yam.
25:38Delicious.
25:38Nice.
25:40All right, Heidi, please bring your dish forward.
25:44I'm nervous because the fish is the main feature on my plate.
25:47The rest of my plate is salad and some sauces, so I really have to nail this fish.
25:52For my appetizer tonight, I made for you a chili marinated black cod with a mango salsa and fennel salad
26:00and a peri-peri cream sauce.
26:02Visually, it looks beautiful.
26:04I love the colors.
26:05It pops.
26:07I'm concerned about how the fish is cooked.
26:08That went on early, right?
26:09But black cod, as you know, it doesn't take that long to cook.
26:12All right, shall we?
26:13Shall we?
26:17Oh, wow.
26:19The fish.
26:20It's the fish cooked.
26:20It's a good wrapper.
26:23Yeah, it's a good wrapper.
26:39Heili, I'm concerned about how the fish is cooked.
26:42That went on early.
26:43Black cod, as you know, it doesn't take that long to cook.
26:45All right, shall we?
26:46Shall we?
26:53Fish is cooked beautifully.
26:58The black cod's a hero, right?
26:59Yes.
27:00But its loss with the julienne of the carrot and the slaw is too much.
27:05Okay.
27:06It just distracts because it's just constantly crunching.
27:09Okay.
27:09I have to agree with Gordon.
27:11It feels like a salad with fish, right?
27:15And I know that wasn't the intention fully.
27:17What it would have liked to have seen is a little more of that cream sauce underneath
27:21because unfortunately all the vegetable is soaking up that flavor.
27:25It's a strange strategy to take on a finale of MasterChef
27:28because it's basically a very well-dressed salad.
27:34So I'm curious to see where we go from here.
27:36Good job.
27:37Good job, Henry.
27:39There you go.
27:40There you go.
27:42I'm not messing around.
27:44Okay.
27:45Finally, Jake.
27:47With this first dish, I want to loudly declare I am here.
27:52So he's smoking the taco.
27:54It's ambitious.
27:56I've got like 10 different elements on that taco.
27:59And if the flavors aren't right, that could be a real make or break moment for me.
28:05Ready, guys?
28:12Today for my appetizer, I prepared a dish I call Kraken.
28:16It is a ruby prawn and octopus taco with a fresh avocado crema and an agua chile rojo sauce.
28:24Jake, I think you've really tapped into a very modern Mexican cuisine.
28:29Plus, as an old crusty sailor, I've sailed and fished the oceans of the sea and I feel the Kraken.
28:36Hey, as we all say.
28:37Oh, my.
28:39Oh, boy.
28:42Let's eat, mates.
28:53Jake, it's absolutely delicious.
28:55One of the poshest, one of the most incredible tacos I've ever eaten.
28:59Trust me, I've eaten a lot of tacos.
29:03There's so much work that's gone into this.
29:05You took a big risk tonight cooking that octopus.
29:07It's tender.
29:08I love the lightness of the avocado crema.
29:10It's good, young man.
29:12Thank you, chef.
29:13You know, where I think you could have concentrated a bit more was in the tortilla.
29:20It got a little dry on you.
29:22But where I think you did really well, the char on the octopus is very nice.
29:26And I think the salsa rojo here is truly one of the stars.
29:30Overall, I think every bite was truly an adventure.
29:33Thank you, chef.
29:34This is a great story about beauty and the bounty of Mexican cuisine.
29:38And that's because of the refinement of the cooking technique, the complexity of the ingredients.
29:44You done good, matey.
29:45You done good.
29:47Thanks, Jake.
29:49Let's go, Jerry.
29:51Hey, Jerry.
29:54And then, my boy.
29:56I'm good, matey.
29:58Incredible.
30:00Incredible.
30:01Right.
30:02All three of you, well done.
30:03Now, it is time for the entree round.
30:12This entree is the most important part of the menu.
30:15You're taking us on a culinary tour of your culture.
30:19So, this dish needs to be your North Star.
30:22All of you, please tell us what you're making for the entree round.
30:25Jake.
30:26I will be making a dish I call holy mole.
30:28It is a pan-roasted duck breast with a mole poblano, Mexican red rice, truffles, and a cilantro lime sauce.
30:37Wow.
30:37Haiti.
30:38Coming from South Africa, wild meat is a big thing there.
30:41So, I will be making this evening a venison tenderloin with a Madagascar green peppercorn sauce, a parsnip puree, and
30:49a stuffed zucchini blossom with goat cheese.
30:51Mmm.
30:52Mmm.
30:53Peter.
30:54My dish is a suyo-spiced beef fillet, a tamarind reduction sauce, plantain puree, plantain chips, and a Scotch bonnet
31:02relish.
31:04Oh, my goodness.
31:05Oh, my goodness.
31:05Oh, my goodness.
31:07Yes.
31:07Those sound amazing.
31:09Right.
31:09You guys ready?
31:10Yes, Chef.
31:11Good.
31:12Because your 60 minutes starts now.
31:17Let's go.
31:19Come on, guys.
31:21Come on, guys.
31:21All right.
31:21All right.
31:22All right.
31:23Here we go.
31:24Here we go.
31:25I'm happy with the feedback that I got in the appetizer round, but it wasn't perfect.
31:30Suyo spice.
31:31I'm good.
31:31I've got to be locked in for this entree round, so I'm not slowing down.
31:35Oh, plantain.
31:39Venison tenderloin.
31:40After that appetizer, I'm definitely not feeling full of confidence, that's for sure.
31:45I'm feeling that I've really got to step up my game because there's definitely no room
31:51for error when you have such strong competition, and especially when you've fallen behind like
31:55I have.
31:59The pressure has never felt any higher in here.
32:01I know this is the main event.
32:03Let's go, Heidi.
32:04Everyone's watching us.
32:05My family's watching.
32:06And if this dish doesn't cut it, my dreams of winning MasterChef are over.
32:11We're not playing today.
32:12No, we're not.
32:13You got it, Katie.
32:14You got it.
32:14You got it, Mommy.
32:15Stay focused.
32:29We are 15 minutes down.
32:3145 minutes to go on the entree round.
32:34Come on, guys.
32:35You guys are crazy.
32:37Woo!
32:38That made it up.
32:39Oh, yeah.
32:40No disappointment today.
32:42Just got to make sure these are all deseeded after there.
32:44It's a roll.
32:45Hey, you got this.
32:47Get them hot.
32:48Get them blackened.
32:49This is it.
32:51The course we've been dying for, right?
32:53Yeah.
32:53I mean, what an incredible start across those appetizers.
32:55But this is where you leave it all on that plate.
32:58All right.
32:59You got it, Heidi.
33:00Focus.
33:00I'm going to get this rolling.
33:03Peter, what seasoning are you adding to the plate right now?
33:05This is a suya spice.
33:07Whoa.
33:08That's it.
33:09That's what we were talking about.
33:12Simmer is going down.
33:14You got it.
33:19Hey, Jake.
33:20Hey, Chef Tiffany.
33:22How are you doing today?
33:23I'm doing good.
33:23How about yourself?
33:24What we got going right now?
33:25I'm feeling fantastic.
33:25I got my mole simmering right now.
33:27It's going to get blended in a second.
33:28All right.
33:28Let's talk about this mole.
33:29Yes.
33:30Because making a mole in such a short period of time is incredibly difficult.
33:35Yes, Chef.
33:36So what are you doing to get the flavor?
33:38I am going to be making sure I get everything down at once.
33:40That was the goal.
33:41Get everything in right away.
33:43My strategy with this one is to cut no corners, to have just a standard mole going.
33:47Let me see.
33:49Love that.
33:49You blackened that bread.
33:50That's great.
33:51Exactly.
33:52A lot of flavor, a lot of color.
33:54That's what it's all about.
33:55How are we looking?
33:55There we go.
33:56Look at that.
33:57Okay.
33:57That's beautiful.
33:58All right.
33:58Looks good.
33:59And I'm going to blend this up and then let it simmer for at least 30 minutes.
34:02You have to make sure you get that texture right too, right?
34:05Yes.
34:06Like all of those nuts have a lot of oil.
34:08So you want to make sure it blends well so it doesn't come across kind of grainy, you
34:12know, with all the nuts and seeds.
34:14Yeah, of course.
34:14I let it simmer for a while longer, do its thing.
34:16And then to serve, I re-blend it a little bit more stock just to bring it to smooth level.
34:21All right.
34:21What's the protein here again?
34:22I am doing a pan-roasted duck breast.
34:25Where is the duck?
34:26The duck is in the fridge right now.
34:28All right.
34:28You know, one thing is making sure it comes to temp, right?
34:30Making sure you put that out.
34:31Yes.
34:32And scoring.
34:32Have you already scored it?
34:33Nope, I have not scored it yet.
34:34Wait a minute.
34:35What have you done already?
34:36I have done 25 ingredients for the mole.
34:39So the mole took all the time.
34:41So you still got to make rice.
34:43Yes.
34:43You still have to make the duck.
34:45Yeah.
34:46Well, Jake, you got a lot of work to do.
34:48This is the finale.
34:48That's it.
34:49You have to take risk if you want to take that trophy home.
34:51Because if you don't, you're not going to get noticed.
34:56Woo!
34:56Make sure that duck breast is cooked perfectly.
34:59Yes, chef.
34:59Make your mom and dad proud.
35:00I know.
35:01They're keeping me on track.
35:02They're my coaches.
35:03Good, good.
35:03Good luck, Jake.
35:04Thank you, chef.
35:07Yeah.
35:09Got to keep it sharp.
35:11All right.
35:12Duck.
35:13Gorgeous.
35:16Guys, we're 30 minutes in.
35:18And only 30 minutes left.
35:19Halfway.
35:20Come on.
35:23Oh, yeah.
35:25First filet going on, Keith.
35:26Second filet going on.
35:28Yeah, man.
35:29Third filet going on.
35:31Fourth filet going on.
35:32There you go.
35:33Come on, Tia.
35:34You're filming.
35:35You're filming.
35:36Let go.
35:39What is that, Hades?
35:40Uh, batter.
35:41Is that for those zucchini blossoms, Hades?
35:43Yeah.
35:43It looks amazing.
35:44That's called Hades Lightwork.
35:46Yeah, come on, Hades.
35:46Ooh.
35:49All right, Hades.
35:50Hi, Joe.
35:52Tell me about the zucchini flowers.
35:53You're filling them up with?
35:54With a goat cheese, mascarpone, and lemon, and lemon zest, and some chimes.
35:59Okay.
36:00Obviously, venison is a very restaurant-y type of protein.
36:03Yes.
36:03What are you doing to make it, like, pop tonight?
36:05I'm making a beautiful Madagascar green peppercorn brandy sauce.
36:09Okay.
36:09Which is, you know, South Africa, they drink a lot of brandy and coke.
36:12Brandy and coke.
36:13Brandy and coke.
36:13When they're having a barbecue.
36:14Casper drinks brandy and coke.
36:16So the venison's gonna go in the pan.
36:18The venison's gonna go in the pan.
36:19And then in the oven.
36:19I'm gonna finish it in the oven.
36:20And what's the temperature gonna be?
36:21It's gonna be medium rare.
36:22So that's tricky, because these venison loins are not that big, right?
36:25They're very small.
36:25So you have a very precise cook time.
36:27You're gonna wait till the end to cook them, I assume?
36:28Yes, yes.
36:29Got it.
36:29All right.
36:30Good luck.
36:36All right.
36:37Keeping good.
36:38Well done.
36:40Okay.
36:40Come on.
36:41Let's go.
36:42We got you.
36:43Go, Peter!
36:45Right.
36:46Young man.
36:47Chef Ramsay.
36:48What a start.
36:48What a start.
36:49How are you feeling?
36:50I'm feeling fantastic.
36:52Tell me about this filet.
36:53Rubbed it into the spice, and then I had it seared in the pan, and now it's in the oven
36:57getting finished.
36:58Good.
36:58And don't forget, there's no fat on there.
36:59So make sure you base those things constantly.
37:01Of course.
37:01And of course, before slicing, let them rest.
37:03Of course.
37:04We've got the filet.
37:05We've got the spice.
37:05What's adjacent?
37:06So we're gonna have a tamarind reduction sauce.
37:09And I'm doing a plantain chip and puree as an honor to my mom.
37:12It's still reducing.
37:13Just got in there.
37:14Love that, love that.
37:15Mama, come up here.
37:15Let's go.
37:17Come here.
37:18Come here.
37:20There we go.
37:23Mmm.
37:24Woo!
37:25Yes!
37:26There we go.
37:27Yes!
37:28Oh, yeah!
37:29Let's go!
37:30Okay, no more distractions.
37:31Sit down.
37:31Come on, grab yourself.
37:33Do you get nervous like that?
37:34You'll get in front of your mom.
37:34I don't get too nervous.
37:36You know, my mom believes in me so much.
37:37So I'm just trying to impress her, and I want her to be proud of me.
37:39Sure.
37:40Because I get nervous every time I'm in the kitchen with my mom.
37:42Seriously.
37:42I'm sure it's fine.
37:43She hands my ass on a plate, man.
37:44Let me tell you.
37:45Sounds delicious.
37:46But keep an eye on those fillets.
37:48The very best of luck, my man.
37:49Thank you, chef.
37:49Come on, let's go.
37:51Let's go!
37:52Yeah!
37:52Woo!
37:53Woo!
37:56We are 40 minutes down.
37:5820 minutes remaining.
38:00You're inside.
38:03So Jake is really working on that mole.
38:05He spent about 20 minutes really just on the mole, toasting all those spices.
38:10He still has to cook the rice and the duck.
38:12Too many things to do.
38:13There are so many components to the dish, and I am concerned.
38:16There is still a lot of work left, and he is falling behind.
38:20All right.
38:21Duck's on.
38:22Let's go, Jakey.
38:25Oh.
38:26Look at that sear.
38:27Look at that sear.
38:28Beautiful.
38:31So Hady, she's got the venison loins.
38:34They're searing in the pan.
38:35And then they're going to go in the oven.
38:37Again.
38:37They don't need much time in the oven.
38:38Not much time.
38:39Venison, very lean meat.
38:41It's going to need time to rest.
38:42I would say, what, five minutes in the oven at this point?
38:44Not even.
38:44Not even.
38:45It's so thin.
38:46The thing is with Hady is she's got to bounce back after that appetizer.
38:49My big worry is we've seen her get flustered under pressure in the past.
38:53And did you get the egg yolks in the mash?
38:56Oh, I forgot the egg.
38:57Why are you rushing?
39:00Gently, gently, Hady.
39:01Sorry, my .
39:02It's getting in the jug.
39:03It's a bit hot.
39:04Sorry.
39:04Everything's hot.
39:05It's the kitchen.
39:06You need a bit of salt, Jake.
39:07Little salt, little salt.
39:09Look at me.
39:09Last time I want to see you do that.
39:10Yes, Chef.
39:11I've asked you seasoning where?
39:12In the pan.
39:13Second time.
39:14I'm not telling you the third time.
39:15Sorry, Chef.
39:16Get it under control.
39:18Hady is also the oldest cook ever in her MasterChef finale at 51 years old,
39:23which is not old by any standard, but the oldest among these young gentlemen.
39:27Will she have the physical stamina to curve course after course?
39:30Yeah.
39:31That's a good point.
39:32Come on.
39:32Come on.
39:32Come on.
39:35Okay.
39:36Good.
39:37So, Peter is going all out with her soya spice fillet to cook on that steak.
39:42Needs to be a perfect mid-rare.
39:43Yep.
39:44Checking my fillets.
39:47Aye, aye, aye.
39:49Put it in that oven.
39:50Nice job, Katie.
39:55Okay.
39:55We're getting there.
39:56He's got it.
39:57You got it, Jake.
40:0515 minutes to go.
40:0715, guys.
40:11Let it sit.
40:12Good.
40:15These are under.
40:16Under.
40:18Oh, no.
40:26Oh, no.
40:32Come on.
40:34So, that fillet nowhere near cooked.
40:37Oh, man.
40:38I'm worried.
40:39The steaks aren't at the proper temperature yet.
40:45Careful.
40:45Careful.
40:46Careful.
40:47It's got to have time to rest, and I've got to get it sliced and presented on the plate.
40:51If there was ever a time to have the perfect cook of my steak, it's right now.
40:55You know, I can't mess up.
40:56It's got to be perfect.
40:57So, it's a lot of pressure.
40:59How far are you doing?
41:02Oh, my gosh.
41:06Next time, the entree round continues.
41:10You still need a second.
41:10Those fillets are still in the oven.
41:12It's going to come down to the wire.
41:13Come on, Jake.
41:14Keep it moving.
41:17It is tender.
41:18It is seasoned beautifully, and it's your best course at the competition so far.
41:21Followed by dessert.
41:23Who's ready for a dessert and a show?
41:25250,000.
41:26Right there.
41:27All you got to do is reach forward.
41:29Come on.
41:29Come on.
41:29Come on.
41:29There she goes with the glaze.
41:31Pour that into my mouth.
41:33Oh, no.
41:34Is Peter going to make it?
41:35Jake's now starting to pipe.
41:37It's going to come out like a milkshake.
41:38I am a mess.
41:42The texture is incredible.
41:44Well, bloody done.
41:45Okay?
41:46Took a big risk.
41:47Did some professional pastry techniques for you.
41:49Did a great job.
41:50And finally, a winner is crowned.
41:53America's next MasterChef is...
41:58one potato, two potato.
42:00One potato, two potato.
42:01...
42:02...
42:03...
42:03...
42:03You
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