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00:11Welcome to the Grand Finale.
00:13Let's start with the appetizer round.
00:17We cook shoulder to shoulder, three very different dishes.
00:20The pressure couldn't be higher.
00:21Whoo!
00:22She's pretty.
00:23Oh, yeah, Aidy, that looks good.
00:27A little spicy, watch it.
00:28Mmm.
00:29Today I've made for you a steamed red snapper.
00:32Young man, I just love the effort you put in.
00:34The fish is cooked beautifully.
00:35This is a great story about beauty and the bounty
00:38of Mexican cuisine.
00:39You done good, matey.
00:40You done good.
00:41It feels like a salad with fish.
00:45Now, it is time for the entree round.
00:48After that appetizer, I'm feeling that I've really
00:51got to step up my game.
00:52You feel me?
00:53You feel me?
00:54Let go.
00:55Jake is really working on that mole.
00:57There are so many components to the dish.
01:00He is falling behind.
01:01Oh, no.
01:02So that fillet nowhere near cooked.
01:06Tonight, the entree round continues.
01:09You still need a second.
01:11Those fillets are still in the oven.
01:13It's going to come down to the wire.
01:13Come on, Jake.
01:14Keep it moving.
01:15Whoa!
01:16Whoa!
01:17It is tender.
01:18It is seasoned beautifully.
01:19It's your best course of the competition so far.
01:21Followed by dessert.
01:23Who's ready for a dessert and a show?
01:25250,000.
01:26Right now.
01:27Oh, yeah.
01:27All you got to do is reach forward.
01:29Oh, there I go.
01:30There she goes with the glaze.
01:31Pour that into my mouth.
01:33Oh, no.
01:34Is Peter going to make it?
01:35Jake's now starting to pipe.
01:37It's going to come out like a milkshake.
01:39I am a mess.
01:42You took a big risk.
01:43Did some professional pastry techniques.
01:46You did a great job.
01:46And finally, a winner is crowned.
01:49America's next MasterChef is...
01:59Let's go, Peter!
02:02Yes!
02:03You need a second.
02:04Wow.
02:06Bloody hell.
02:07Those fillets are still in the oven.
02:09Oh, my gosh.
02:11Let me set it out.
02:15Mmm.
02:16Bang.
02:1812 minutes to go, guys.
02:20Come on.
02:21Woo!
02:22Woo!
02:26Woo!
02:27Woo!
02:27Woo!
02:27Woo!
02:27I nailed it.
02:29Yo, Jake, how's the duck looking?
02:30All right.
02:31We got that right here.
02:32Take a look.
02:33Oh!
02:33Woo!
02:35There you go.
02:38You got to speed it up.
02:39Oh, boy.
02:40OK.
02:41Check your protein, Peter.
02:42Check.
02:43Check.
02:45Woo!
02:46It looks good.
02:48Yeah.
02:49Now we're good.
02:50This one's good.
02:52Woo!
02:52Let's go!
02:55Woo!
02:56Woo!
02:57Woo!
02:57Woo!
02:58Woo!
02:58Woo!
02:59Woo!
02:59Woo!
03:05Three minutes to go.
03:06Jake, Katie, Peter.
03:07Three minutes.
03:08Start placing.
03:08Let's go!
03:10Woo!
03:12Woo!
03:13All right.
03:13We got three proteins.
03:15All needs to be medium rare.
03:18It's good?
03:18One, two, three, five, five, five, five.
03:25Right now.
03:26Y'all see it, right?
03:26Y'all see it, right?
03:27OK, say no more.
03:30Oh, that looks amazing, Heidi.
03:32Come on, Jake.
03:34Keep it moving.
03:35Yeah, pick up the pace.
03:37Down a little wire.
03:38Looking good, looking good.
03:40Woo!
03:4360 seconds to go.
03:45Come on.
03:50Oh
03:51Oh my god, dude, that's good. That's right steady hand baby. Hey, there we go
04:21Oh
04:22Yeah, great job
04:28What a cook what a time I knew coming into this the cook when the filet was going to be
04:32big
04:32It's the hero protein and I think I nailed it
04:35You know, there's a little bit of nerves and butterflies because you never know what the judges are going to
04:38say. So we'll see
04:40Look at him go he's so passionate. I am so happy with so much
04:45It's on my plate right now
04:46But the cook on the duck might be more towards the medium side of the spectrum
04:49But I cooked my heart out and all of those flavors are right there
04:56What an extraordinary exciting round, please make your way back to the front. Well done
05:07First up Haiti
05:10Oh
05:13I am definitely nervous going into this tasting my last dish wasn't great and now I feel like I'm behind
05:20so the stakes are high
05:21Thank you. I made for you a venison tenderloin with a Madagascar green peppercorn sauce a
05:28Goat cheese stuffed zucchini blossom and a pasta puree. This looks stunning to the naked eye even without tasting it.
05:37It's exceptional great job
05:37Thank you chef really good
05:42Thank you
05:42Shall we? Yeah
05:49It's a perfect mid-rare
05:51I
05:56I
05:58I
05:58When I have a dish that I like
06:01I get a little country
06:31Baby
06:32Cheese inside would be a little bit step too far, but it's actually quite nice
06:35It's your best course of the competition so far
06:37Thank you
06:42This dish reminds me of what you might have in a one-star Michelin or in a high-end bistro
06:47in Paris the cream sauce is technically perfect very very difficult to do good job
06:52Thank you
06:56Wow what a comeback
06:57Come on ladies
07:03Okay Jake, please come forward
07:07Let's go Jake
07:08Jake, bring it home
07:10This dish, it's a big risk
07:12I think this might be my most ambitious dish of this entire competition
07:16But I think what it all comes down to for me, it's that duck breast
07:20Thank you very much
07:22The entree I prepared for you today I call Holy Mole
07:25It is a pan-roasted duck breast with a mole poblano, Mexican red rice, truffles, and cilantro lime sauce
07:32Young man, it looks great
07:33You've got to have balls of steel to do a mole in 60 minutes
07:37I'm hoping it works great caramelization on the duck
07:40I'm concerned at how it is cooked in there
07:42But let's see what it's like inside
07:45Temp on the duck
07:46Aiming for medium rare
07:47Medium rare?
08:13Jake
08:13Jake, Temp on the duck
08:14Aiming for medium rare
08:23It's a beautiful medium rare
08:32Jake
08:34The mole is good
08:36Yes!
08:36Let's get that absolutely clear
08:40I love what you finished with that little bit of Mexican chocolate
08:43Then you grab a truffle
08:45Right
08:45Which makes no sense here, whatsoever
08:48Stop thinking that 200 kilo truffles will lift the dish
08:52The sauce lifts the dish
08:53Yes chef
08:54Emily, did you ever take you truffle hunting?
08:57We have gone foraging several times
08:59But I'll tell you what
09:00I told them not to put the truffle on that dish
09:02Oh
09:04The call out happens
09:07Oh!
09:08Your girlfriend's always right?
09:09Jake, you should listen
09:10Always
09:12Young man, honestly, really well done
09:15Thank you, chef
09:16Thank you, chef
09:18Your mole is very good
09:20The duck itself, very delicious
09:22Very nicely seasoned
09:24But the rice here needed about 10 more minutes of cooking
09:29It feels very chewy
09:32But good job
09:34Thank you, chef
09:34So listen
09:35I disagree with Tiffany
09:37I think the rice is delicious
09:38I think that it's rich
09:40I like the concentration of tomato in it
09:42And the whole thing really, really works
09:44It's a piece of art
09:45Good job, Jake
09:46Thank you, guys
09:47Thank you, Jake
09:48Thank you
09:50Good job, sir
09:51Thank you, buddy
09:52Oh, good job
09:54Good job
09:54Okay, finally
09:56Peter
09:56Let's do it
09:58Let's go, bro
10:01I know I had some issues with the steak
10:03But I feel good at what I did
10:05And so I'm happy to see what the judges think
10:08For my entree today
10:09I've made a suya spiced beef filet
10:12Tamarind reduction sauce
10:13Plantain puree
10:14Plantain chips
10:15And a scotch bonnet relish
10:17Peter, I think this dish is stunning
10:20I mean, it's simple, but yet still elegant
10:23Great job
10:24Thank you, chef
10:25Let's take it
10:26Shall we?
10:36Peter, my beef is delicious
10:37It is
10:38Melt in the mouth
10:39Moment, let me tell you
10:40Let's go, Pete
10:41I love the tartness of the sauce
10:43I think this is your best course of the night so far
10:46As well, young man
10:50The protein here is perfectly cooked
10:53Beautifully glistening with that medium rare
10:55I love the relish
10:57Love the scotch bonnet that we're getting
10:59It's like this fruity note that you get from the heat
11:02Which really balances the dish
11:04This is very good
11:06Thank you
11:08You cooked the best we've seen you cook
11:11It tastes like a well-executed filet dish
11:14And everything's spot on
11:15Thank you
11:16Great job, Peter
11:19Good job, my friend
11:21Good job, Peter
11:25Jake, Heidi, Peter, well done
11:26We need a moment
11:28All three of you, head back into that kitchen
11:30Clear down your stations
11:31And get ready for the final round
11:33Let's go
11:36Good day today
11:37Good day today
11:38That's it
11:39I know, I know
11:41I know, I know
11:42I know, I know
11:42Let's go, final round
11:44Wow
11:45So, two courses in
11:46Let's start off with Heidi first
11:47South African-inspired
11:49That black cod
11:51Honestly, it was one of the most lacklust appetizers
11:53It was an incomplete dish
11:54Yeah, but man, she pulled it back
11:55Yeah
11:55In the entree round with that venison
11:56Absolutely exceptional
11:58Holy moly is a fun name, bro
12:00It is
12:01And it really describes how I felt after, too
12:04So, Jake's menu so far tonight is Mexican-inspired
12:07Start it off with that
12:08Prawn and octopus taco
12:09Showstopper
12:10And for his entree round, Jake went with the duck
12:12That was good
12:13But there was just too much going on there
12:15I didn't feel like the truffles were needed
12:17And the rice was definitely undercooked
12:19It was not Mexican
12:20That's your opinion
12:21It's a fact
12:21Cook on your steak was beyond perfect, though
12:23Lovely, lovely, lovely
12:25Peter's menu tonight was a Nigerian-inspired menu
12:28That snapper
12:29It was good
12:29But when it came to the entree round
12:31That soya spice, filet mignon, exceptional
12:34It was his best plate
12:35I've seen him cook so far in this competition
12:37Pete, how are you feeling about the next round?
12:39I'm excited
12:40How are you feeling?
12:41Okay
12:41Not as excited as you
12:43Well, pros and cons
12:44A little nervous
12:45At this point, it's still anyone's game
12:47I mean, they still have to execute on the dessert
12:49Yeah
12:51It's a complete toss-up
12:52It's gonna come down
12:52It is
12:53It's gonna come down to a final play of the game
12:54Yes
12:56Guys, please make your way back to the front
12:58Well done
13:00I think Pete and I were neck and neck after the appetizer
13:04But Haiti's entree was darn near flawless
13:07So, going into the dessert round
13:09I wanna show how ambitious I am
13:11This is my opportunity to win it all
13:14And I can't afford to play it safe
13:21Experience MasterChef Junior with your family in paradise at Dreams Resorts & Spas
13:25Featuring an exclusive menu created by former winners and fan favorites
13:28Mystery box challenges, themed poolside pop-ups and more
13:31All in stunning tropical settings
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13:45Here we go
13:46Time for the final round
13:48The desserts
13:54We don't have to tell y'all that this is the most difficult round
13:56Baking requires precision every step of the way
14:00One mistake and there's no going back
14:03Chef
14:04Okay, you will have one hour
14:07To make us your delicious desserts
14:09Please, tell us what you're making
14:11Let's start with Jake
14:12I am going to prepare for you a sweet corn profiterole
14:15With a roasted corn white chocolate ganache
14:17Corn soil
14:18A chanterelle ice cream
14:20And a blueberry coulis
14:21Ooh la la
14:22Haiti, what are you making?
14:23I am making a mirror glazed
14:25Marula chocolate mousse
14:27With a raspberry coulis pistachio dust
14:30And a brownie crumble
14:31Wow
14:32And Peter, what are you making?
14:33I am making a spiced coconut mousse
14:35A hibiscus jowl
14:37And a chocolate coconut husk
14:39Ooh la la
14:40Wow la la
14:43They sound amazing
14:45Right
14:46Are you three ready?
14:48Yes, Chef
14:48Yes, Chef
15:03Blueberries, perfect
15:03Okay
15:04Coconut cream
15:05I've been in the bottom a couple of times for desserts in this competition
15:08That's not my forte
15:10But tonight I'm ready to show that I can do it
15:14Katie, what you got going on down there?
15:16Yeah
15:16We got a mousse, we got brownies, we got all sorts of things
15:19Oh yeah
15:21Jake, what do you got in the stand mixer?
15:23I got cream whipping
15:24I want to get it out of the way right now
15:26So I don't have to mess around with it later
15:27Good call
15:28Dessert round, here we go
15:29Yeah, final round
15:30For me this is the most exciting course
15:32Because we are just one course away from crowning America's next MasterChef
15:36You can even see it right now, the intensity on their face
15:38Sure
15:39Like they are so focused
15:41Yeah
15:43Jake, how's the pastry?
15:45The pastry is fantastic, I'm getting a really good stretch on it
15:49So Jake's dessert, corn profiteroles with a chanterelle dried mushroom ice cream
15:55When was the last time you had a mushroom ice cream, Joe?
15:57Never
15:57Never, right
15:58The question is, as always, with Jake, is he doing too much in 60 minutes?
16:02Are there too many components of this dessert?
16:04Honestly, he'll cram 120 minutes into the 60 minutes
16:07Just look at the speed, the way this guy's working
16:09Oven down, perfect
16:11Let's go!
16:12Come on!
16:13Look at Katie
16:14She doubled
16:15Yeah, Katie
16:16Yeah, Katie
16:17Come on, Katie
16:18Woo
16:19So, Katie hasn't baked that much
16:21Now, we know her as being a very strong, savory cook
16:24She's always kind of avoided baking unless she's had to do it
16:26So, it'll be interesting to see where she brings in the finale
16:31So, what comes up next, bro?
16:32I'm adding the cream to this mousse
16:34And we're going to put it in these silicone hemisphere molds
16:37That's how we're going to shape the coconut
16:38Let's go, Katie
16:40Yes
16:44Let's go!
16:45Let's go!
16:46Go, Pete
16:48We're on the way
16:50Let's go
16:53Woo!
16:54We've got 45 minutes left, ladies and gentlemen
16:56Come on
16:57This is it
16:59Oh, my goodness me
17:01Hedy, what is this dessert saying about this menu?
17:04It's saying that this is my love for South Africa on a plate
17:07I'm using all the colors of the flag
17:09Sure
17:09I've got the beautiful marula fruit in there
17:11Love that
17:12Now, this fruit is rich, it's spicy, it's delicious
17:14Exactly
17:15How would you use that back home?
17:17You would just get drunk on it
17:19Right
17:20Oh, I see
17:21You're using marula liqueur
17:22Amazing
17:24Talking about drunk
17:25Have you seen these ankles?
17:26What have you got on there?
17:27Look at that
17:28I got you, boss man
17:30You are kidding me
17:32Look at that, boss man
17:33I got you right here
17:34Oh, my goodness me
17:36I'm on your socks
17:39I am not going to ask what's on your underpants
17:41Ah, yeah, yeah
17:42Okay
17:43Bloody hell
17:44Oh, my Lord
17:45He's pointing to Joe
17:47I can dress him up, but I can't take him anywhere
17:49Love that
17:50So the Jeopardy, once that mousse is set, you've got the mirrored glaze
17:53Yes
17:53I'm going to keep it liquid enough, so it sets and glazes
17:56I'm going to make sure my measurements are perfect
17:58Girl, you're in the zone
17:59Okay
18:00Let's go, come on
18:04Organize
18:05What do I not need?
18:07Gotcha, gotcha, gotcha
18:09That looks good
18:10It looks delicious
18:12It looks delicious
18:15Okay, Peter
18:16I have Tiffany
18:17All right, what you got going on?
18:18Yeah
18:18So I've got a coconut mousse going on
18:21It's going to be flavored with some nutmeg
18:22This is going to be hibiscus gel that I'm going to add inside the coconut
18:26Going to Nigeria when I was younger, my mom had a lot of coconut trees in the yard
18:31And so I wanted to kind of bring that forward
18:33And it's going to be in this mold, so I'm going to combine different halves together
18:36Basically, I'm hearing something that looks like a coconut, right?
18:40It looks like a coconut, tastes like a coconut, feels like a coconut
18:43It's a coconut
18:44It's going to be coconut
18:45It's going to be coconut
18:46Let's go
18:47Let's go
18:49Okay, 250,000, it's right there
18:51Oh yeah
18:51Right there
18:52Oh yeah
18:52Right there
18:53All you got to do is read through
18:55Good luck
18:58Thank you, Chef
18:58Thank you, Chef
19:05Hey
19:06Let's go
19:09How'd those turn out, Pete?
19:10Oh, beautiful, but I'm going to take a little bit out
19:14And look, Peter's scooping out the center of that coconut mousse
19:17And pouring the hibiscus gel inside, back into the freezer to set
19:26We've seen Peter perform desserts twice this competition, and he's ended up in the bottom
19:29Exactly
19:30Nice
19:31Oh no, my cream's melted
19:34Oh, I put it on a hot thing
19:37Oh no
19:38Oh no
19:39Looks unfinished, and it needs more cake
19:41Just doesn't feel as elegant as I think it was supposed to come across
19:45Finish it
19:45The bottom dish from Team Africa
19:48Peter
19:50It's a little bit greasy, not in a good way
19:52It just doesn't pop
19:55I'm hoping this dessert tonight is a redemption
19:57Come on now, get these beans out
20:00Jake, Jake, Jake
20:01Hello, Joe
20:03A savory dessert is always high risk
20:05Like you're making this as ice cream with mushrooms
20:07I feel like chanterelles are an amazing choice for it because they have such a fruity apricot-like aroma
20:12I think they were a natural choice
20:14And what else? You have the corn component, right?
20:17Yes, I'm doing a corn pastry cream to make into a creme diplomat
20:20You're hitting this theme of, like, modern Mexican
20:23Like, bringing Mexican flavors, contemporary, like, world flavors
20:26That's been consistent
20:27But you're also a scientist by trade, right?
20:29Yes
20:29So that should be an advantage in doing dessert, right?
20:32Oh yeah, you're gonna see me in full lab PPE in here
20:35Oh, nice
20:36And do you feel like you have enough time to do all this?
20:39The ice cream comes together pretty quickly once the base is complete
20:41The pastry cream needs about four to five minutes to rest in the blast chiller
20:45All right, Dr. Jake, good luck
20:46Thank you, Joe
20:49We're down to the last 20 minutes
20:51This is it! 20 minutes to go!
20:54Heidi, how's the glaze going?
20:56It's still not there yet, but we're getting there
20:58Heidi, there's a lot going on
20:59What I am concerned about is setting it in time and then getting that mirror glaze right
21:03Not just the temperature of that glaze, but also the temperature of the mousse
21:06It's a complicated, complex dessert
21:11Jake, what's in the pot?
21:12Which one? I got a bunch of them
21:13The one next to the pastry cream
21:15I've got some cream steeping with some chanterelles and chilies
21:19I'm gonna be turning that into a ganache with some nice roasted corn white chocolate
21:23I think that Jake has the most difficult dessert because of all the components
21:28He's just got so many things on the plate, I don't know if he can get them all done
21:31But I mean, don't forget, he won an apron on a delicious chocolate cake
21:36And really balanced that sweetness and savoriness
21:38Yeah
21:39Two things at once, Jake
21:40Heard, heard
21:43Heidi, how's the brownie?
21:45It's coming out right now
21:49There you go
21:50Looks good, Heidi
21:52Peter has got to sandwich those mousse together
21:54He hasn't even dipped them yet
21:59I've got the spheres filled with mousse and the gel
22:03And I've got to get them out
22:04But as I try to pop them out, I can tell that they're breaking
22:07So that means they're not set well enough
22:09Peter's mousse isn't set
22:10It looks liquidy
22:11He's going back into the freeze
22:13Yeah, yeah, he said it
22:15Peter's got extra jeopardy
22:16Because he's promised us a construction that's very technical, right?
22:20Yeah
22:20Creating a coconut
22:20If he doesn't create the coconut
22:22Nah
22:22There's no stepping back from him
22:24What's the time? What's the time? What's the time? What's the time?
22:26I can't see you're tired, bro
22:26If I don't have coconut mousse
22:28I'm not going to be able to form a coconut shell
22:30Which means I go home with nothing
22:35me
22:36How's his mousse?
22:37I don't know, it's not up
22:38Peter has to move
22:40He's got to get those mousses together
22:42We've never seen this happen
22:43It's in the finale
22:45He's pacing around because it hasn't set
22:47Is Peter going to make it?
22:48Peter's in trouble
22:49You got this, Peter!
22:51Don't worry
22:54Oh my God
23:07Come on, guys!
23:11What is Peter doing?
23:12He's pacing in front of the freezer
23:14That mousse
23:15It's not ready
23:15It's not ready
23:16What is he going to do?
23:17We don't have a ton of time left
23:19And I've got to get these mousses formed together
23:22But my mousse is not set well enough right now
23:24I can't do anything else until it's ready to go
23:27So all I can do is stand there and wait
23:30You got this, Peter!
23:31Don't worry, he's going to freeze, okay?
23:35Who's ready for dessert and a show?
23:39Dave, you got to check out how he's making the ice cream
23:41Oh, yeah, Jake!
23:46He's like aura carbon right now
23:47Yeah
23:48Oh my God
23:52Jake is in his element
23:54Because he's a chemist
23:55And baking is chemistry
23:56Very true
24:00Come on
24:02How do they look, Mommy?
24:03Good
24:03Perfect
24:04Hayley's about to start that glaze
24:06On top of that mousse
24:07Light work, Hayley
24:07Light work
24:10Well done, Hayes
24:11Well done
24:13Pour that in my mouth
24:14Right now, I'm really concerned for Jake
24:16Profiteroles not filled
24:18Filling!
24:19Look, Jake's now started to pipe the profiteroles
24:22My big concern there is
24:24How's it cool down?
24:25Because if it's too hot
24:26It's going to come out like a milkshake
24:28That's right
24:28Absolutely
24:29How's it going, Jake?
24:31I am a mess
24:32Jake's so stressed
24:34He forgot to take his goggles off
24:35But they look good on him
24:42How's that brownie crumble for you, Haydee?
24:44Perfect!
24:44Yeah!
24:45Look good
24:47Last five minutes, guys!
24:49Oh my God
24:49Oh my God
24:50Come on
24:51Come on, Peter
24:53You've got to do something
24:55You're good, Pete!
24:56You're good, Pete!
24:57Go, Chef Gordon
24:58Help him out
24:59You okay?
25:00Yeah, yeah, yeah, for sure
25:00It's not steady?
25:01Not yet, it's almost there
25:02We're just under five minutes to go
25:04But you could do half a dome as well
25:06Half a coconut
25:07At least like that
25:08Good thought
25:08You're going to get something on the plate
25:09I'm not telling you what to do
25:10I just want you
25:11How far off are they?
25:12No, for sure
25:13Just got to peel them out, bro
25:14Okay, well, you decide
25:15Yes, Chef
25:18Listen, it could be half if you wish
25:20It doesn't matter
25:20You decide, okay?
25:22It's probably formed a little
25:24Maybe not all the way
25:25There you go
25:26I'd rather get finished
25:28Than nothing at all
25:29Yes, Chef
25:30He's really under the gun now
25:32Three minutes, guys
25:33Three minutes!
25:34Let's go!
25:34Now or never, Jake
25:35All of it together
25:37Heard, heard
25:39That looks good, Aids
25:40You got it
25:41Come on
25:4260 seconds, guys
25:43Let's go
25:45Final minutes
25:46Of season 16
25:47The Global Board
25:48Let's go
25:49Peter, get them on the plate
25:51Come on, guys
25:52Oh, my gosh
25:5339
25:5438
25:5637
25:57You got this, Pete
26:00You got it, Mommy
26:02I need you
26:04I need you
26:05I need you
26:05I need you
26:06I need you
26:06Oh, my God, dude
26:07Come on
26:08Take a little longer
26:10Get your focus
26:13Go
26:1410
26:149
26:168
26:177
26:186
26:195
26:204
26:213
26:222
26:231
26:24Let's go
26:31Oh, my God, baby
26:33Good job
26:33Good job
26:34Good job
26:34That was beautiful
26:34Good job
26:42You did it!
26:44I hope I've made South Africa proud
26:46I hope I'm gonna win, obviously
26:47But at the end of the day
26:49It's up to the judges
26:50Dang, bro
26:53I'm a little bit sad
26:54To do my last dish in this kitchen
26:56Because I have grown to love this kitchen so much
27:00And it's really become a part of me
27:03Right
27:03You three, please make your way around to the front
27:05Thank you
27:11All right
27:12First up
27:13Peter
27:15Come on, Pete
27:17This moment, I feel a little deflated
27:19I strive for perfection
27:21I want to be the best
27:21So when I don't reach that level
27:23It's really heartbreaking
27:25Let's go, bro
27:25But I'm shoulders back
27:27I'm chin up, head held high
27:28I think I've changed my life by making it here
27:30MasterChef isn't even somewhere I thought I'd ever be
27:33And I am proud of myself for sure
27:35Today, I made for you a spiced coconut mousse
27:38A hibiscus gel
27:39A chocolate coconut husk
27:41With a passion fruit gel finish
27:45Obviously, we saw the panic at the end
27:48You wanted to form the full coconut
27:51Looks like a half here
27:52But you have all the flavors that you wanted in here
27:55Correct?
27:56Correct
27:56For me, what I'm thinking about is your perseverance here
27:59And to know that you didn't give up
28:01Is it the most beautiful plate we've seen?
28:03No
28:04But it is really not over until we taste it
28:07And so don't count yourself out
28:11Here we go, bro
28:12Yes, yes, yes, yes, yes, yes, yes.
28:17Let's stay, sir
28:18Shall we?
28:30Young man, whilst it may be half a dessert
28:33Um, it is delicious.
28:34Let's get it absolutely clear.
28:36Yeah.
28:37I told you.
28:39The texture of the mousse is incredible.
28:43It's light.
28:43The passion fruit cooling gives it that sweet and sour.
28:47The fact that you continued cooking and getting this on the plate,
28:50well, bloody done.
28:52OK?
28:56I'm tasting the hibiscus that's really nice
28:58with the sweetness of the coconut.
29:00Passion fruit's nice and tart.
29:01Chocolate is bitter.
29:02You definitely got your flavor sound.
29:06Flavor cake.
29:09A pastry can be an idea, and you wanted to tell a story.
29:12And that's a beautiful thing.
29:13And sometimes it can go wrong.
29:14And tonight it did.
29:15But at the end of the day, I'm still
29:18tasting the dessert you had in mind.
29:20And it's delicious.
29:23Thank you, Peter.
29:25Good job, Peter.
29:28The actual thinness of the chocolate overseeing the mousse
29:31is incredible.
29:31That works beautifully like that.
29:33Oh, man, we've all had something that didn't go right,
29:35but he never gave up.
29:37Exactly that.
29:39Right, Heidi.
29:41Every emotion you can imagine is running through my body.
29:44But I'm confident in what I've put on that plate.
29:46It really represents my country.
29:48And I feel so proud of what I've done here.
29:50I made for you this evening a mirror glazed marula liqueur mousse
29:55with a brownie crumb and some raspberry coulis.
29:59Heidi, it looks stunning.
30:01It's just elegant, sophisticated.
30:03That mirror glaze is hard, man.
30:06It's just one of those indulgence that you just
30:08can't wait to dive in.
30:09And playing for the heritage with that marula as well,
30:11really good job.
30:12Well done.
30:13Thank you, sir.
30:37Thank you, sir.
30:40Thank you, sir.
30:43You would think a portion this large would feel heavy.
30:47This feels very light.
30:48And I think you play to your strength.
30:50And I do feel South Africa here on the plate.
30:53Thank you, sir.
30:56You know, this dessert is indicative of your journey,
30:58I think, because you took a big risk,
31:01did some real professional pastry techniques,
31:03but altogether a dish where the sum is greater
31:07than the parts of the whole.
31:08So you did a great job.
31:10Thank you, sir.
31:17Guys, it's 60 minutes to create these desserts.
31:20Come on.
31:20She did a lot of work.
31:21Incredible.
31:22Absolutely incredible.
31:26Jake, please come forward with your dessert.
31:29Heading into the final tasting, I can't help but feel
31:32a little bit anxious.
31:33Like, the dessert really does show range
31:35and cooking beyond my comfort zone.
31:38But that makes this one of the biggest risks
31:40risks I've taken in my entire life.
31:42I want to prove that I have what it takes
31:45and that I have the desire to become America's next master chef.
31:48For my dessert tonight, I prepared a sweet corn profiterole with a blueberry coulee,
31:54a roasted corn white chocolate ganache, chanterelle ice cream, and freeze-dried corn soil.
32:01It looks beautiful.
32:02It really does.
32:02Thank you, chef.
32:03I'm always worried about the amount of CBD gummies you take before you make chanterelle ice cream.
32:08It's that level of intriguing tightrope with you and your cooking.
32:11I'm like, oh boy, here we go again.
32:13You know when you hit turbulence, they tell you to tighten your seatbelt.
32:17Emergency mark.
32:17That's how I'm feeling right now before I dive in into dessert.
32:21Embrace the unknown.
32:21Let's give it a try.
32:23Right.
32:38I'm just thinking too much.
32:39I don't like it.
32:41Young man, there's a lot going on here.
33:00Young man, there's a lot going on here.
33:05And it is absolutely delicious.
33:13I've been here now for 16 seasons.
33:15It's the best profiterole I have tasted in this competition.
33:21I'm never in my entire career would I ever think I'd say that chanterelle ice cream is delicious.
33:27Yes!
33:28Congrats, my man.
33:29Well done.
33:30Thank you, chef.
33:33Jake.
33:35Chef Tiffany.
33:37These little baby conches is all right.
33:39Just putting that crackling on the top really made the texture perfect.
33:45And so iconically, Mexico.
33:47I will say, I don't love the ice cream as much as Gordon.
33:50I think a little bit of salt would have really turned it up a bit.
33:54But I love the idea.
33:56Good job.
33:57Thank you, chef.
34:01Being here with you in this kitchen is not easy.
34:05Yeah.
34:07Nothing easy to watch.
34:09It's not easy to taste.
34:11But the difference between a good chef and a great chef is a chef who has the ability to make
34:17people think.
34:18And when your technique or your idea causes me to ask questions about where these ideas come from and where
34:24can they go to,
34:27that's an amazing talent.
34:28Thank you very much.
34:30Thank you, Jake.
34:30Let's go, Jake.
34:32Woo!
34:39Wow.
34:43What a tasting.
34:44Jake, Hady, and Peter.
34:47We've tasted all three courses
34:49from your culture-inspired menus.
34:51And now, Joe, Tiff, and myself
34:54must discuss the meal as a whole
34:56to decide on America's next MasterChef.
35:00Excuse us. Thank you.
35:04Brilliant.
35:11That was extraordinary.
35:12It was great.
35:14Are you guys doing any good?
35:15You did amazing.
35:17Let's start off with Hady first.
35:19So Hady came in with a love letter to South Africa.
35:21That appetizer was that chili-glazed black cod
35:24served with a fennel and mango salad.
35:26The cod was cooked well.
35:27Beautiful.
35:28But it wasn't enough.
35:29Yeah, I mean, the slaw and the salad aspect of that dish
35:33felt like it took over.
35:34But there she goes up a level in the entree,
35:36in that crusted loin of venison, right,
35:38with that incredible cream sauce.
35:40Mm-hmm.
35:40Best entree of the night.
35:42Honestly?
35:42Maybe the best dish of the night.
35:44I agree.
35:45Hady topped off her menu's night with a mirror glaze,
35:47marula, chocolate mousse.
35:49The texture of the mousse was exceptional.
35:50That marula was so lovely and silky,
35:54and I also enjoyed having a little bit of that crispy brownie.
35:58She's an accomplished home cook,
36:00and there were elements of home cooking,
36:02and then elements of professional pastry,
36:04both in the same dish.
36:05And that's really her story.
36:06I agree.
36:08What'd you do?
36:10I mean, Peter.
36:12His menu really celebrated all aspects of his Nigerian roots.
36:16Peter's appetizer was that snapper.
36:18I mean, I liked the dumplings,
36:20and I liked the cookery on the fish.
36:22But the broth for me was too salty.
36:24Sure.
36:25So his entree, that soya spice, filet mignon,
36:29it was delicious.
36:30I think that was his best course.
36:32Yeah.
36:33His app and entree were strong,
36:35but his dessert, usually it was a flop.
36:37But the whole thing worked together.
36:39His dessert was that spiced coconut mousse with the chocolate husk.
36:42The thickness of that chocolate?
36:44Yeah.
36:44Yeah, it's good.
36:45I'm really happy with the flavors I presented today.
36:48They're making him clean up his mess.
36:49That's good.
36:49It is good, yeah.
36:51Jake came in with his celebration of his Mexican identity.
36:55The appetizer, that incredible ruby prawn and octopus taco.
36:59It was street food and fine dining at its best.
37:02Jake's entree.
37:03So he cooked that incredible duck breast with that mole made in 60 minutes.
37:07And my duck skin was crispy.
37:09It was cooked to a beautiful pink.
37:11But the truffle, the undercooked rice,
37:13that was his weakest dish tonight.
37:15You know, I disagree with you guys respectfully.
37:17I thought the rice was interesting and good.
37:18I think he did a real world-class world dish.
37:22So Jake's dessert, corn profiteroles and a chanterelle ice cream.
37:27I love the dessert.
37:28It's a dessert that makes you think with a homage to Mexico.
37:31The precision of those profiteroles, the way they're piped, they're cracking on top.
37:34Honestly, had it been just the profiteroles and left that ice cream off,
37:39I would be saying, wow, amazing.
37:43No, I disagree.
37:44It hit every mark.
37:45No, I disagree.
37:46Great job, guys.
37:47Great job.
37:49Yeah, it's a tough one, this one, isn't it?
37:51Because it's an exceptional three-horse race.
37:54Which menu from those three amazing finalists delivered the best overall menu?
38:00They're all right there.
38:01Yeah.
38:01I think it is going to be an incredibly tough decision for the judges tonight.
38:05I agree with you.
38:06So what do you think, Gordon?
38:07It's clear for me.
38:08It's clear for me, too.
38:09It's definitely clear for me.
38:10Shall we?
38:15Let's make history.
38:28Oh, my God.
38:42I'm actually so nervous, bro.
38:43Oh, my God.
38:46Jake, Haley, Peter, please make your way around to the front.
38:53Being on MasterChef has been the most incredible experience of my life, and I'm really proud
38:58of how I've done.
39:01This opportunity means everything to me, and to be able to potentially be cemented in
39:05MasterChef history is amazing.
39:07What a night.
39:08What a finale.
39:09You've shined massively, and that hard work has clearly paid off.
39:15Well done.
39:16Winning MasterChef would completely change my life.
39:19It would just solidify for me that it's never too late to believe in yourself again and take
39:24a leap of faith.
39:26Right.
39:27The time has come.
39:29Right now.
39:30Only one talented cook will win the title and become America's next MasterChef.
39:38Just one cook will win the life-changing quarter of a million dollars.
39:47And just one home cook will take home the iconic MasterChef trophy.
39:56Winning MasterChef would be incredible.
39:59It would change my life in ways that I don't think I can even physically conceptualize.
40:04But I want it so bad.
40:08This is it.
40:11Here we go.
40:12Right.
40:12America's next MasterChef.
40:15The champion of the global gauntlet.
40:20Congratulations.
40:21Goes to...
40:31Change!
40:36Oh, my God!
40:39Oh, my God!
40:43Yeah, Change!
40:44Oh, my God!
40:47Oh, my God!
40:54I don't know how I want to see what you've been doing.
40:57Come on, amazing.
41:00Well done, come on.
41:01Well done, come on.
41:02Oh, thank you, thank you, thank you.
41:07America's next MasterChef, ladies and gentlemen, Jake, let's go.
41:11This is everything to me.
41:13This is the biggest achievement of my life.
41:15I feel so fortunate to have my parents,
41:17the way that they raised me to always do my best
41:21and to shoot for the stars.
41:22And I owe just about everything to them.
41:29This is really that confirmation that I've been looking for,
41:32that I can turn my passion into my career.
41:35Jake, Jake, Jake, Jake, Jake, Jake, Jake.
41:38You did it, man, you did it.
41:41I can't believe this.
41:45Ladies and gentlemen, give it up for our two runners-up, please.
41:49Peter and Heidi, come on.
41:51I feel very happy for Jake.
41:53He deserves it, and I'm really proud of him.
41:56Jake!
41:57Done and dusted.
41:58Good job.
41:58I'm so proud of you.
42:00Good job.
42:01You did so well.
42:02Thanks so much, Jake.
42:03Proud of you.
42:03I think Jake is definitely a deserving winner.
42:05I think his creativity is out of this world.
42:08And, you know, that comes with the complexity of Vicious 2.
42:11And once you can marry those two, there's no stopping you.
42:15Look!
42:16Look!
42:16Look!
42:17There you are!
42:18Yes!
42:19I am America's next master chef!
42:23Let's go!
42:28One potato, two potato.
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