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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, four, five, five.
03:20Two.
03:21One, two, three.
03:23Woo!
03:23I know.
03:25I know.
03:25You all see this, right?
03:26You all see it, right?
03:27OK.
03:28Say no more.
03:30Oh, that looks amazing, 80.
03:32Come on, Jake, keep it moving!
03:35Come on, Jake.
03:35Yeah.
03:35Pick up the pace.
03:37Down a little wire.
03:38Looking good.
03:39Looking good.
03:40Woo!
03:4360 seconds to go.
03:45Come on!
03:46Woo!
03:48Woo!
03:48Does Jake have everything?
03:49Do you guys have some mushrooms on there?
03:51Oh, my God, dude.
03:53That's good.
03:54Start side.
03:55Steady hand.
03:56Steady hand.
03:57Steady hand.
03:57Steady hand.
03:59Here we go.
04:01Come on.
04:0310,
04:049,
04:058,
04:067,
04:076,
04:085,
04:084,
04:093,
04:102,
04:111.
04:12Whoa!
04:151,
04:335,
04:335,
04:341,
04:341,
04:341,
04:341,
04:351,
04:361,
04:36because you never know what the judges are going to say.
04:38So we'll see.
04:41Look at him go.
04:41He's so passionate.
04:43I am so happy with so much that's on my plate right now.
04:46But the cook on the duck might be more
04:48towards the medium side of the spectrum.
04:49But I cooked my heart out, and all of those flavors
04:53are right there.
04:56What an extraordinary, exciting round.
04:59Please make your way back into the front.
05:01Well done.
05:07First up, Haydee.
05:09Woo!
05:11Woo!
05:11Woo!
05:12Come on, Haydee.
05:13Let's go, Haydee.
05:14I am definitely nervous going into this tasting.
05:16My last dish wasn't great, and now I feel like I'm behind.
05:20So the stakes are high.
05:23I made for you a venison tenderloin
05:25with a Madagascar green peppercorn sauce,
05:28a goat cheese stuffed zucchini blossom,
05:30and a parsnip puree.
05:32This looks stunning.
05:34To the naked eye, even without tasting it,
05:36it's exceptional.
05:37Great job.
05:38Thank you, Chef.
05:38Really good.
05:42Shall we?
05:43Yeah.
05:49It's a perfect mid-rare.
05:58Haydee.
05:58When I have a dish that I like, I get a little country.
06:03Baby!
06:03Baby!
06:04Let me tell you about this!
06:09This feels like you again.
06:11I was looking for you.
06:12This is you!
06:14Oh, my God.
06:16Haydee, this thing tastes as good as it looks.
06:18Let me tell you.
06:19Delicious.
06:20Session.
06:21Woo-hoo-hoo!
06:23It is tender, it is seasoned beautifully,
06:26and it's just a perfect cook on the better side.
06:28That's very hard to do.
06:29And even down to the zucchini blossoms,
06:32I thought the ghost cheese inside would be a little bit
06:33a step too far, but it's actually quite nice.
06:35It's your best course at the competition so far.
06:37Thank you, Chef.
06:38Yay!
06:41Woo-hoo!
06:43This dish reminds me of what you might have in a one-star
06:46Michelin or in a high-end bistro in Paris.
06:48The cream sauce is technically perfect,
06:50very, very difficult to do.
06:51Good job.
06:56Wow, what a comeback.
06:57Good job, Amy!
07:03Okay, Jake, please come forward.
07:05Woo-hoo!
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
07:14of this entire competition,
07:16but I think what it all comes down to for me,
07:19it's that duck breast.
07:20Thank you very much.
07:22The entree I prepared for you today,
07:24I call Holy Mole.
07:25It is a pan-roasted duck breast
07:27with a mole poblano, Mexican red rice,
07:30truffles, and cilantro lime sauce.
07:32Young man, it looks great.
07:34You've got to have balls of steel to do a mole in 60 minutes.
07:37I'm hoping it works.
07:39Great caramelization on the duck.
07:40I'm concerned about how it is cooked in there,
07:42but let's see what it's like inside.
07:45Ten-pot the duck.
07:46Aiming for medium rare.
07:48Medium rare?
08:08Know...
08:13Jake, ten-pot the duck.
08:14Aiming for medium rare.
08:17Aiming for medium rare.
08:23It's a beautiful medium, right?
08:33Jake, the mole is good.
08:36Yes!
08:36Let's get that absolutely clear.
08:41I love what you finished with that little bitter Mexican chocolate.
08:44Then 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, but I'll tell you what.
09:00I told him not to put the truffle on that dish.
09:05The call out happens.
09:07Your 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.
09:17Your mole is very good.
09:20The duck itself, very delicious, very nicely seasoned, but the rice here needed about 10
09:28more minutes of cooking.
09:29It feels very chewy.
09:32But good job.
09:34Thank you, Chef.
09:34So, listen, I 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.
09:45It's a piece of art.
09:46Good job, Jake.
09:47Thank you, Jake.
09:47Thank you, Jake.
09:50Good job, Jake.
09:51Thank you, Mike.
09:52Thank you, Mike.
09:52Thank you, Mike.
09:53Oh, good job.
09:54Good job.
09:55Okay, finally, Peter.
09:57Let's do it.
09:59Let's go, Rafa!
10:01I know I had some issues with the steak, but I feel good at what I did, and so I'm
10:06happy
10:06to see what the judges think.
10:08For my entree today, I've made a suya spiced beef filet, tamarind reduction sauce, plantain
10:14puree, plantain chips, and a scotch bonnet relish.
10:18Peter, 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 moment, 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 as well, young man.
10:50The protein here is perfectly cooked.
10:53Beautifully glistening with that medium rare.
10:55I love the relish.
10:58Love the scotch bonnet that we're getting.
10:59It's like this fruity note that you get from the heat, which really balances the dish.
11:04This is very good.
11:08You cooked the best we've seen you cook.
11:11It tastes like a well-executed filet dish, and everything's spot on.
11:16Great job, Peter.
11:20Good job, man.
11:21Good job, Pete.
11:25Jake, Heidi, Peter, well done.
11:27We need a moment.
11:28All three of you, head back into that kitchen, clear down your stations, and get ready for
11:32the final round.
11:33Let's go.
11:35Good job.
11:36Good day, dude.
11:38That's it.
11:39I know, I know.
11:41I know, I know.
11:42I know, I know.
11:42Let's go.
11:43Final round.
11:45So, two courses in.
11:46Let's start off with Heidi first.
11:48South African-inspired.
11:50That black cod, honestly, it was one of the most lacklust appetizers.
11:53It was an incomplete dish.
11:54Yeah.
11:54But man, she pulled it back in the entree round with that venison.
11:57Absolutely exceptional.
11:58Holy moly is a fun name, bro.
12:01It is, and it really describes how I felt after, too.
12:04So, Jake's menu so far tonight is Mexican-inspired.
12:07You started off with that prawn and octopus taco.
12:10Showstopper.
12:10And for his entree round, Jake went with the duck.
12:13That was good.
12:13But there was just too much going on there.
12:15I didn't feel like the truffles were needed, and the rice was definitely undercooked.
12:19It was not Mexican.
12:21It's a fact.
12:22Cook on your steak was beyond perfect, though.
12:23Lovely, lovely, lovely.
12:25Peter's menu tonight was a Nigerian-inspired menu.
12:28That snapper, it was good, but when it came to the entree round, that soya spice, filet
12:33men, you're exceptional.
12:35It was his best plate.
12:35I've seen him cook it so far in this competition.
12:37Pete, how are you feeling about the next round?
12:39I'm excited.
12:40How are you feeling?
12:41Not 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.
12:51It's a complete toss-up.
12:52It's going to 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, but Haiti's entree was darn
13:06near flawless.
13:08So, going into the dessert round, I want to show how ambitious I am.
13:12This is my opportunity to win it all, and I can't afford to play it safe.
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13:45Here we go.
13:46Time for the final round.
13:48The desserts.
13:51Woo!
13:52Yeah!
13:54We don't have to tell y'all that this is the most difficult round.
13:57Baking requires precision every step of the way.
14:01One mistake, and there's no going back.
14:04Chef.
14:04Okay, you will have one hour to 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 with a roasted corn white chocolate
14:17ganache, corn soil, a chanterelle ice cream, and a blueberry coulis.
14:21Ooh la la.
14:22Haiti, what are you making?
14:23I am making a mirror glazed marula chocolate mousse with a raspberry coulis pistachio dust
14:30and a brownie crumble.
14:32Wow.
14:32And Peter, what are you making?
14:33I'm making a spiced coconut mousse, a hibiscus jowl, and a chocolate coconut husk.
14:39Ooh la la.
14:40Wow.
14:43They sound amazing.
14:45Right.
14:46Are you three ready?
14:48Yes, Chef.
14:49Your 60 minutes starts now.
14:53Let's go, guys.
14:54Come on.
14:55Let's go.
14:58That's good.
14:59That's good.
15:00Thanks.
15:03Blueberries.
15:03Perfect.
15:04Okay.
15:04Coconut cream.
15:05I've been in the bottom a couple times for desserts in this competition.
15:08That's not my forte, but tonight I'm ready to show that I can do it.
15:14Katie, what you got going on down there?
15:16We got a mousse.
15:17We got brownies.
15:18We got all sorts of things.
15:19Oh, yeah.
15:21Jake, what do you got in the stand mixer?
15:23I got cream whipping.
15:25I want to get it out of the way right now, so I don't have to mess around with it
15:27later.
15:27Good call.
15:28Dessert round.
15:29Here we go.
15:29Yeah.
15:29Final round.
15:30For me, this is the most exciting course because we are just one course away from crowning
15:34America'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.
15:46I'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.
16:10Perfect.
16:11Come on.
16:13Look at Hady.
16:14She's double Hady.
16:16Hady!
16:17Come on, Hady!
16:19So Hady hasn't baked that much.
16:21We 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, and 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, Peter!
16:40Yes!
16:44Let's go!
16:45Let's go!
16:46Go, Pete!
16:48We're on the way.
16:50Let's go.
16:54We've got 45 minutes left, ladies and gentlemen.
16:56Come on.
16:57This is it.
16:59Oh, my goodness me.
17:01Hady, 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.
17:13It's rich, it's spicy, it's delicious.
17:14Exactly.
17:15And how 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.
17:23Amazing.
17:24Talking about drunk, have you seen these ankles?
17:26What have you got on there?
17:27Look at that!
17:29I got you, boss man.
17:31You 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.
17:42Ah, yeah, yeah.
17:42Okay?
17:42Oh, yeah, man.
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 mirror glaze.
17:53Yes.
17:53Right?
17:54I'm going to keep it liquid enough so it sets and glazes.
17:56I'm going to make sure my measurements are perfect.
17:58No, girl, you're in the zone.
17:59Okay.
18:00Let's go.
18:00Come on.
18:04Organize.
18:05What do I not need?
18:07Got you, got you, got you.
18:09That looks good.
18:10It looks delicious.
18:12It looks delicious.
18:16Okay, Peter.
18:16Good afternoon.
18:17All right, what you got going on?
18:18So, I've got a coconut mousse going on.
18:21It's going to be flavored with some nutmeg.
18:23This is going to be hibiscus gel that I'm going to add inside the coconut.
18:27Going to Nigeria when I was younger, my mom had a lot of coconut trees in the yard, and
18:31so I wanted to kind of bring that forward.
18:33And it's going to be in this mode, so I'm going to combine different halves together.
18:37Basically, I'm hearing something that looks like a coconut, right?
18:40It looks like a coconut, tastes like a coconut, feels like a coconut.
18:44It's a coconut.
18:44It's going to be coconut.
18:45It is a coconut.
18:46You know what I'm saying?
18:47It's going to be coconut.
18:48Let's go.
18:49Okay, $250,000, it's right there.
18:51Oh, yeah.
18:52Right there.
18:52Oh, yeah.
18:52Right there.
18:53All you got to do is read through.
18:57Good luck.
18:58Thank you, Chef.
19:00Thank you, Chef.
19:05Let's go.
19:09How'd those turn out, Pete, and the children?
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,
19:21back into the freezer to set.
19:26We've seen Peter perform desserts twice in his competition,
19:28and he's ended up in the bottom.
19:29Exactly.
19:31Oh, no, my cream's melted.
19:34Oh, I put it on a hot thing.
19:37Oh, no.
19:39Looks unfinished, and it needs more cake.
19:41It just doesn't feel as elegant
19:43as I think it was supposed to come across.
19:45Finish it.
19:46The bottom dish from Team Africa, Peter.
19:50It's a little bit greasy, not in a good way.
19:53It just doesn't pop.
19:55I'm hoping this dessert tonight is a redemption.
19:58Come on now, get these beans out.
20:00Jake, Jake, Jake.
20:02Hello, Joe.
20:03A savory dessert is always high risk.
20:05Like, you're making this ice cream with mushrooms.
20:08I feel like chanterelles are an amazing choice for it
20:10because they have such a fruity, apricot-like aroma.
20:13I think they were a natural choice.
20:14And what else?
20:15You have the corn component, right?
20:17Yes, I'm doing a corn pastry cream
20:19to make into a creme diplomat.
20:20You're hitting this theme of, like, modern Mexican,
20:23like bringing Mexican flavors,
20:24contemporary, 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
20:31in doing dessert, right?
20:32Oh, yeah.
20:32You're going to see me in full lab PPE in here.
20:35Oh, no, nice.
20:36And do you feel like you have enough time to do all this?
20:39The ice cream comes together pretty quickly
20:40once the base is complete.
20:42The pastry cream needs about four to five minutes
20:44to rest in the blast chiller.
20:45All right, Dr. Jake, good luck.
20:47Thank you, Joe.
20:49We're down to the last 20 minutes.
20:51This is it.
20:5220 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
21:01and then getting that mirrored glaze right.
21:03Not just the temperature of that glaze,
21:04but also the temperature of the mousse.
21:06It's a complicated, complex dessert.
21:10Jake, what's in the pot?
21:12Which one?
21:13I got a bunch of them.
21:14The one next to the pastry cream.
21:15I've got some cream steeping
21:17with some chanterelles and chilies.
21:19I'm going to be turning that into a ganache
21:21with some nice roasted corn white chocolate.
21:23I think that Jake has the most difficult dessert
21:27because of all the components.
21:28He's just got so many things on the plate.
21:30I don't know if he can get them all done.
21:31But, I mean, don't forget,
21:33he won an apron on a delicious chocolate cake
21:36and really balanced that sweetness and savoriness.
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.
21:55He hasn't even dipped them yet.
21:59I've got the spheres filled with mousse
22:02and the gel, and I've got to get them out,
22:05but as I try to pop them out,
22:06I 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.
22:12He's going back into the freeze.
22:13Yeah, yeah.
22:14He's set it.
22:15Peter's got extra jeopardy
22:16because he's promised us a construction
22:18that's very technical, right?
22:20Creating a coconut.
22:21If he doesn't create the coconut,
22:22there's no stepping back from him.
22:24What's the time?
22:25What's the time?
22:25What's the time?
22:26I can't see you're tired, bro.
22:27If 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.
22:37It's not up.
22:38Peter has to move.
22:40He's got to get those mousses together.
22:42We've never seen this happen.
22:44It'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?
23:18We 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.
23:25I 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.
23:32Don't worry.
23:32He's going to freeze, OK?
23:35Who's ready for dessert and a show?
23:39Dave, you got to check out how he's making the ice.
23:41Oh, yeah, Jake.
23:46He's like aura carbon right now.
23:48Yeah.
23:48Oh, my God.
23:51Yeah!
23:52Jake is in his element because he's a chemist,
23:55and baking is chemistry.
23:56True.
24:00Come on.
24:02How do they look, Mommy?
24:03Good.
24:04Perfect.
24:04Heidi's about to start that glaze on top of that mousse.
24:07Light work, Heidi.
24:07Light work.
24:10Well done, Heidi.
24:11Well done.
24:13Pour that in my mouth.
24:15Right now, I'm really concerned for Jake.
24:17Profiteroles, not filled.
24:18Filling!
24:19Look, Jake's now started to pipe the profiteroles.
24:22My big concern there is, has it cooled down?
24:25Because if it's too hot,
24:26it's going to come out like a milkshake.
24:28That's right.
24:29Absolutely.
24:30How's it going, Jake?
24:31I am a mess.
24:33Jake's so stressed, he forgot to take his goggles off.
24:36But they look good on him.
24:42How's that brownie crumble for you, Heidi?
24:44That's good.
24:45Look good.
24:47Last five minutes, guys.
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.
24:57Chef Gordon, half a meal.
24:59You OK?
25:00Yeah, yeah, yeah, for sure.
25:00It's not steady?
25:01Not yet.
25:01It's almost there.
25:02We're just under five minutes to go.
25:04But you could do half a dome as well, half a coconut.
25:07At least like that, you're going to get something on the plate.
25:10I'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.
25:14OK.
25:14Well, you decide.
25:15Yes, Chef.
25:15OK?
25:18Listen, it could be half if you wish.
25:20It doesn't matter.
25:21You decide, OK?
25:22It's probably formed a little.
25:24Maybe not all the way.
25:26There you go.
25:27I'd rather get finished than 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, all 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 of season 16, the global warming.
25:48Let's go.
25:49Peter, get them on the plate.
25:51Come on, guys.
25:52Oh, my gosh.
25:53Thirty-nine, thirty-eight, thirty-seven.
25:57You got that, Pete.
26:00You got it, Mommy.
26:02Five, five, five.
26:06Oh, my God, dude.
26:07Come on.
26:09It took a little longer.
26:12Get your focus.
26:13Go.
26:14Ten.
26:15Ten.
26:15Nine.
26:17Eight.
26:17Seven.
26:19Six.
26:19Five.
26:20Four.
26:21Three.
26:22Two.
26:23One.
26:23One.
26:27Woo.
26:32Oh, my God, baby.
26:33Good job.
26:34Good job.
26:34That was beautiful.
26:35Good job.
26:35Good job.
26:35Good job.
26:37Good job.
26:39Woo.
26:42Yeah.
26:43You did it.
26:44I hope I've made South Africa proud.
26:46I hope I'm going to win, obviously.
26:48But at the end of the day, it's up to the judges.
26:50Dang, bro.
26:53I'm a little bit sad to do my last dish in this kitchen because I have grown to love this
26:59kitchen so much, and it's really become a part of me.
27:03Right.
27:04You three, please make your way around to the front.
27:11All right.
27:12First up, Peter.
27:16Come on, Pete.
27:17This moment, I feel a little deflated.
27:20I strive for perfection.
27:21I want to be the best.
27:22So when I don't reach that level, it's really heartbreaking.
27:25Let's go, bro.
27:26But I'm shoulders back.
27:27I'm chin up, head held high.
27:28I think I've changed my life by making it here.
27:31MasterChef isn't even somewhere I thought I'd ever be, and I am proud of myself for sure.
27:35Today, I made for you a spiced coconut mousse, a hibiscus gel, a chocolate coconut husk with a passion fruit
27:43gel finish.
27:45Obviously, we saw the panic at the end.
27:49You wanted to form the full coconut, almost like a half here.
27:52But you have all the flavors that you wanted in here, correct?
27:56Correct.
27:56For me, what I'm thinking about is your perseverance here and 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.
28:14Let's go, bro.
28:17Let's taste it.
28:18Shall we?
28:30Young man, whilst it may be half a dessert, it is delicious.
28:34Let's get it absolutely clear.
28:37I told you!
28:39The texture of the mousse is incredible.
28:42It'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, well bloody done.
28:52Okay?
28:56I'm tasting the hibiscus that's really nice with the sweetness of the coconut.
29:00Passion fruit's nice and tart.
29:01Chocolate is bitter.
29:02Chocolate is bitter.
29:02You definitely got your flavor sound.
29:04Thank you!
29:06Flavor cake!
29:09A pastry can be an idea, and you wanted to tell a story, and 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 tasting the dessert you had in mind, and it's delicious.
29:23Thank you, Peter.
29:25Good job, Peter.
29:28The actual thinness of the chocolate overseeing the mousse is incredible.
29:32Yeah.
29:32That works beautifully like that.
29:33Absolutely.
29:33Man, we've all had something that didn't go right, but he never gave up.
29:37Exactly that.
29:39Right.
29:39Heidi.
29:40Every 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, and I feel so proud of what I've done here.
29:50I made for you this evening a mirror-glazed marula liqueur mousse with a brownie crumb and
29:57some raspberry coulis.
29:59Heidi, you look stunning.
30:00It's just elegant, sophisticated.
30:03That mirror glaze is hard, man.
30:06It's just one of those indulgence that you just can't wait to dive in.
30:09And playing for Heritage with that marula as well, really good job.
30:12Well done.
30:13Thank you, sir.
30:15Yeah!
30:16Shall we?
30:16Yeah, let's try it.
30:28Heidi, congrats.
30:29The mousse is exceptional.
30:30I love it.
30:33The mirror glaze gives that extra sweetness.
30:36And I love the crumble underneath.
30:37It's a really good dish.
30:39Well done.
30:39Thank you, sir.
30:43You would think a portion this large would feel heavy.
30:47This feels very light, and I think you play to your strength, and I do feel South Africa here on
30:52the plate.
30:53Thank you, sir.
30:56You know, this dessert is indicative of your journey, I think, because you took a big risk, did some real
31:01professional pastry techniques, but altogether a dish where the sum is greater than the parts of the whole.
31:08So you did a great job.
31:10Thank you, Jack.
31:18Guys, 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 a little bit anxious.
31:33Like, the dessert really does show range in cooking beyond my comfort zone, but that makes this one of the
31:39biggest risks I've taken in my entire life.
31:42I want to prove that I have what it takes, and that I have the desire to become America's next
31:48master chef.
31:49For my dessert tonight, I prepared a sweet corn profiterole with a blueberry coulee, a roasted corn white chocolate ganache,
31:56chanterelle 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 seat belt?
32:17Yeah.
32:17Emergency mark.
32:17That's how I'm feeling right now before I dive into dessert.
32:21Embrace the unknown.
32:22Let's give it a try.
32:24Right.
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.
33:21And 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 conscious 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.
34:06Yeah.
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, that's an amazing talent.
34:28Thank you very much.
34:29Thank you, Jake.
34:31Go, Jake!
34:32Woo!
34:34Woo.
34:35Woo!
34:39Woo!
34:40Woo!
34:41Woo!
34:42Woo!
34:43Woo!
34:43Woo!
34:43Woo!
34:44What 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
35:46with a mirror glaze, marula, 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
35:57of 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.
36:08I 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 like the dumplings,
36:20and I like 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
36:41with 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
37:05with 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
37:24and a chanterelle ice cream.
37:27I love the dessert.
37:28It's a dessert that makes you think
37:29with a homage to Mexico.
37:31The precision of those profiteroles,
37:32the way they're piped, they're cracking on top.
37:34Honestly, had it been just the profiteroles
37:37and 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
37:56delivered the best overall menu?
38:00They're all right there.
38:01Yeah.
38:01I think it is going to be an incredibly tough decision
38:04for 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.
38:11Shall we?
38:14Let's make history.
38:27Let's make history.
38:30Oh, 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.
38:53Eagle MasterChef has been the most incredible experience of my life,
38:57and I'm really proud of how I've done.
39:01This opportunity means everything to me,
39:03and to be able to potentially be cemented in MasterChef history is amazing.
39:07What a night.
39:08What a finale.
39:09You've shined massively,
39:11and 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
39:22to believe in yourself again and take a leap of faith.
39:26Right.
39:27The time has come.
39:29Right now.
39:31Only one talented cook will win the title
39:34and 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
40:02I 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.
40:14The champion of the global gauntlet.
40:19Congratulations.
40:21Goes to...
40:31Jake!
40:32Oh my God!
40:39Whoa!
40:42Yeah, Jake!
40:45Oh 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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