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(Male announcer) Previously, on Masterchef...
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After 32 grueling challenges...
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[Cheering]
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And 97 eliminated contestants...
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Your time is done in Masterchef.
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(Announcer) The final three...
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Christian...
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You're not going through.
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(Announcer) Became the final two.
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Jennifer, Adrien...
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You're in the final of Masterchef.
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[Cheers and applause]
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(Announcer) Tonight, the moment has arrived.
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America's two best amateur cooks will face off
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in their toughest challenge yet.
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I will be America's next Masterchef.
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I'm not going home, baby, without this title.
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(Announcer) Cooking the most important dishes of their lives.
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Where's my [Bleep] spatula?
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I think they're both
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starting to feel the pressure now.
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(Announcer) In the end, only one will walk away with $250,000
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and the title of...
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[Pop] [Cheers and applause]
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Welcome to the most anticipated TV culinary event of the year.
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The Masterchef finale.
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We began with thousands of home cooks
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from all across America.
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Off you go!
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Every one of them hungry for the coveted title
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of Masterchef.
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Only two remain.
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Jennifer, the 34-year-old real estate agent,
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a former miss Delaware U.S.A.
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With her sights set on the Masterchef crown.
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(Announcer) Jennifer was the very first home cook
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to feed the judges this year.
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I have it in me. I have the passion in me.
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I know I do.
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(Announcer) And earn an apron.
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Aah!
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(Announcer) After a rocky start...
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This is a great example of what garbage is.
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If it were me,
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I would send you home now.
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I just look at that, and it's like a pig
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[bleep] on my bowl.
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(Announcer) She finally hit her stride.
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All of it works beautifully.
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This dish was not only delicious,
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but also smart. Great job.
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Welcome back to the competition.
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(Announcer) She conquered the souffle...
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Congratulations.
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Take your apron upstairs.
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(Announcer) Fillet a fish like a master...
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Whoo!
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(Announcer) And, on her journey to the finale,
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Jennifer found herself in a bitter feud.
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I'm a better cook than him, so...
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[Snickers] Christian.
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I know I'm a better cook than her.
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(Announcer) But the battles only made her stronger.
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I didn't come here to let some punk-ass
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little piece of [Bleep] treat people like [Bleep].
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(Announcer) Tonight, will Jennifer
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be able to keep her emotions in check
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and win one last fight to take her crown?
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[Cheering]
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(Gordon) Then there's Adrien,
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the 28-year-old waiter from Ventura, California
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who's embraced his Mexican roots in the quest
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to achieve his American culinary dream.
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(Announcer) Adrien came to the auditions armed with a secret ingredient:
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His intense love for food.
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I might not have the formal training and skills,
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but I do have passion for my cooking.
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(Announcer) Although passion alone wasn't always enough.
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I just don't understand how these things can go so wrong.
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It's like you've got hold of my granddad and turned
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his colostomy bag on your plate.
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(Announcer) But the good eventually outweighed the bad.
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Absolute delicious.
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That's one of the best things I've had in a while.
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(Announcer) And with each challenge,
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he earned the respect of his opponents.
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Who is gonna win Masterchef?
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- Adrien. Win it. Adrien.
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Who's gonna win Masterchef?
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Adrien.
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(Announcer) Tonight, will Adrien stay true to his roots
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and the flavors that brought him this far?
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[Cheering]
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(Announcer) Or will he take a new approach
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to claim the Masterchef title?
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One of these two finalists will win $1/4 million
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and earn the title of America's next Masterchef.
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And it's all happening right now.
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[Cheers and applause]
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Adrien...
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Can you really believe you made it this far?
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[Laughing]
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I can now. It feels great.
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What do you think your parents and family would say
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seeing you here right now?
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I've never felt so much pride in myself.
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And I think that, uh, think they'll feel that too.
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Let's find out exactly what they'd say
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in their words.
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[Cheers and applause]
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[Indistinct]
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You can do this, mijo.
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(Gordon) Alma, if there's one piece of advice
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that you can give to your son,
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over the next two hours,
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would be what?
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Cooking with love, mijo.
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I knew since he was very young
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[crying] That he was meant for greatness.
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I did.
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In my heart.
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Thank you.
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Jennifer...
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[Laughs] Yes, chef?
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You've been...
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In the Masterchef kitchen
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a long time.
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Yes.
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Have you missed your family very much?
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Oh, yes. Tremendously.
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You ready to see 'em?
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Oh, yeah.
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Buddy!
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[Applause]
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Uhh!
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[Indistinct]
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[Cheers and applause]
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Good to see you.
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Hey!
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Who's that?
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- It's chef Ramsay. -(Gordon) Welcome.
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That is chef Ramsay.
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Mom, dad, hi.
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Ohh.
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Seeing my family walk in...
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[Sniffles]
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Now I know they're proud of me.
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I can see it in their face.
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And, um, this is for them,
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for all that they gave up over the years.
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It really is.
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Families, a big thank you.
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You're proud. We're proud.
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But there'll only be one winner
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here tonight.
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So say your final good-byes,
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Adrien and Jennifer.
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Love you.
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[Indistinct]
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Please head on up to the gallery.
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Chefs, please take your positions
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for the Masterchef finale.
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Whoo hoo!
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[Cheers and applause]
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(Adrien) Jennifer should watch out,
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because I'm gonna be showing off a lot of different things.
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I will be America's next Masterchef.
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I'm not goin' home, baby, without this title.
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It's mine.
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I want this, bad.
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Jennifer, Adrien...
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You'll have two hours to make the most amazing appetizer,
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a stunning entree,
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and a extraordinary dessert.
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And all that's on the line
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is $1/4 million
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and the title
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of America's next Masterchef.
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Three dishes,
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two hours,
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one winner.
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Your time starts...
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Now!
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[Cheers and applause]
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Masterchef is a nationwide search
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for a true amateur
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that has that explosive, raw talent.
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And if anybody here has that, it is Adrien.
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(Christine) I think Jennifer's gonna pull it off,
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because she's passionate.
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She has that drive.
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Don't let her fool you, you know.
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She's pretty on the outside
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and bubbly and laughing,
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but I think she's a great cook.
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(Christian) I really hope Adrien wins. He deserves it.
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He has what it takes to take it to the end and win.
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(Esther) Jenny can definitely win this thing.
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Adrien does fumble sometimes,
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and no one can say she doesn't deserve to be here.
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I'm ready to fight really hard for this title.
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I'm gonna give it all I got.
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I want that title of Masterchef.
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It's mine.
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[Cheers and applause]
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These next two hours
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will change one of your lives
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forever.
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(Announcer) In their final battle in the Masterchef kitchen,
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Jennifer and Adrien have two hours
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to cook a three-course menu of their choosing.
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The winner will be the home cook with the best overall meal.
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Only one of them can be crowned
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America's next Masterchef.
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[Cheers and applause]
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Excited. I mean, really excited.
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Super excited. This is it.
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(Joe) What's gonna be incredible
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is that we're gonna really see
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the journey that they took today
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as far as the technique and the ingredients.
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(Gordon) Absolutely.
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It's not about one dish now.
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This is about putting the menu together.
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A stunning appetizer, a great entree,
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and a huge finale with the dessert.
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Different ballgame.
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[Cheers and applause]
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[Blender whirring]
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I'm starting with pan-seared scallops
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with a beautiful quail egg.
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Morel mushrooms.
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English peas.
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And a sweet corn puree.
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Which ties into my entree,
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which I am cooking quail.
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I'm gonna stuff the quail with chorizo and apricots.
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And I'm serving that with a creamy potato.
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For dessert, I'm serving
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moscato poached pears along with some cider apples.
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[Pop]
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(Joe) Jennifer's menu is,
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uh, very interesting.
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I think that she has, uh,
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really classic, restaurant-style dishes.
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Scallops, an obvious pick.
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But something that we all do in our restaurants.
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- Mm-hmm. -Quail.
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Very difficult.
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(Joe) Very ballsy pick.
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She's got the poached pears.
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Some apple, a little creme anglaise.
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Definitely going for that
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lighter end of meal.
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For my menu today, I'm making spot water prawn taquitos
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with a little avocado puree and a mango salsa.
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And for the entree, beer-braised short ribs.
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I'm adding chocolate and chili in there
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with a cauliflower-parsnip puree.
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Then for dessert, I'm gonna make a chocolate tart
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that's infused with chilies, passion fruit, and blood orange.
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(Joe) Adrien's keeping
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his ethnicity in the menu,
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but trying to kind of push it
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a little bit to the limits.
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More fine dining, more refined, more elegant.
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(Gordon) Two completely different, contrasting menus.
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Right now, with ten minutes gone,
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- who's your money on? - Jennifer.
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I think that Jennifer's menu
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0:10:27,580 --> 0:10:30,048
is more geared to winning this competition,
272
0:10:30,116 --> 0:10:32,785
and I think that her concepts will woo us.
273
0:10:32,852 --> 0:10:33,952
- Who's your money on, Graham? - I'd be the opposite.
274
0:10:34,020 --> 0:10:36,388
I think that Adrien, when he's on, he's on.
275
0:10:36,456 --> 0:10:38,357
And right now, he's is so focused and determined.
276
0:10:38,425 --> 0:10:40,359
We know that his flavors work
277
0:10:40,427 --> 0:10:41,794
when he sticks to what he knows.
278
0:10:41,861 --> 0:10:43,061
That's where my money's at.
279
0:10:43,129 --> 0:10:44,329
Startin' to smell really good in here!
280
0:10:44,397 --> 0:10:45,697
[Cheers and applause] Come on, guys!
281
0:10:49,868 --> 0:10:50,968
(Suzy) Great job, Adrien.
282
0:10:51,036 --> 0:10:51,936
It looks amazing.
283
0:10:52,003 --> 0:10:53,304
Feels great.
284
0:10:53,372 --> 0:10:54,672
I'm just pretending I'm back at home,
285
0:10:54,740 --> 0:10:55,707
and they're telling me to hurry up
286
0:10:55,774 --> 0:10:57,542
to put food on the table.
287
0:10:57,609 --> 0:10:59,443
Come on, Adrien!
288
0:11:00,144 --> 0:11:01,477
I respect Adrien 100%,
289
0:11:01,545 --> 0:11:04,112
but definitely, definitely know I can beat him.
290
0:11:04,180 --> 0:11:06,982
You're the next Masterchef, aunt Jen.
291
0:11:12,188 --> 0:11:13,789
(Gordon) Half an hour gone.
292
0:11:13,857 --> 0:11:14,790
19 minutes to go!
293
0:11:16,859 --> 0:11:19,861
Whose appetizer do you think sounds the most appealing?
294
0:11:19,928 --> 0:11:21,596
(Graham) I think that Adrien's sounds the most exciting.
295
0:11:21,664 --> 0:11:22,864
Like doing a taquito,
296
0:11:22,931 --> 0:11:25,166
but using jicama instead of the tortilla.
297
0:11:25,234 --> 0:11:26,401
But does that look like
298
0:11:26,469 --> 0:11:28,703
a adventurous enough dish for the finale?
299
0:11:28,771 --> 0:11:29,838
[Cheers and applause]
300
0:11:29,905 --> 0:11:31,172
The taquitos are a big risk.
301
0:11:31,240 --> 0:11:32,539
They're very much out there.
302
0:11:32,607 --> 0:11:34,508
They look like mini spring rolls.
303
0:11:34,576 --> 0:11:35,509
He has to nail it.
304
0:11:35,577 --> 0:11:36,677
Come on, Jen!
305
0:11:38,246 --> 0:11:40,113
Pretty color, pretty color.
306
0:11:40,181 --> 0:11:42,750
(Joe) Serving scallops... Is that a play
307
0:11:42,817 --> 0:11:44,885
to an obvious luxury ingredient?
308
0:11:44,952 --> 0:11:46,587
Or is she gonna be able to show technique and skill
309
0:11:46,654 --> 0:11:47,953
with scallops?
310
0:11:48,021 --> 0:11:48,921
I think that the whole dish
311
0:11:48,988 --> 0:11:50,054
sounds really delicious.
312
0:11:50,122 --> 0:11:52,056
The peas and corn and morels.
313
0:11:52,124 --> 0:11:53,392
But a lot depends on that scallop.
314
0:11:53,459 --> 0:11:55,761
If it's too sweet and butter basted, I mean,
315
0:11:55,828 --> 0:11:57,729
it's all gonna be one-dimensional.
316
0:11:57,797 --> 0:11:59,431
- Come on, Jen! - Come on, Jen!
317
0:12:03,569 --> 0:12:06,537
All right, guys, we have just over an hour left.
318
0:12:06,605 --> 0:12:08,739
Out of the three dishes, which is the one
319
0:12:08,808 --> 0:12:09,808
that really scares you?
320
0:12:09,875 --> 0:12:11,209
What one are you worried about?
321
0:12:11,277 --> 0:12:12,343
Making sure the quail gets done properly, chef.
322
0:12:12,411 --> 0:12:13,477
Have ever made this dish before?
323
0:12:13,545 --> 0:12:15,046
- No, chef. -Come on, Jennifer.
324
0:12:15,114 --> 0:12:16,414
You got this.
325
0:12:16,481 --> 0:12:17,648
Why now?
326
0:12:17,716 --> 0:12:18,983
I'm not a person to shy away
327
0:12:19,051 --> 0:12:20,818
from, um, thing that might be difficult.
328
0:12:24,722 --> 0:12:25,622
Smells good up here, dude.
329
0:12:25,689 --> 0:12:27,457
Thank you, thank you.
330
0:12:27,525 --> 0:12:29,592
Now, we've got the chili going on
331
0:12:29,660 --> 0:12:31,261
with the appetizer.
332
0:12:31,329 --> 0:12:33,063
- Right chef. - We've got some heat.
333
0:12:33,131 --> 0:12:35,432
And chili going on with the short rib.
334
0:12:35,499 --> 0:12:36,565
Yes, chef.
335
0:12:36,633 --> 0:12:38,333
We have some chili going on
336
0:12:38,400 --> 0:12:39,634
with the dessert.
337
0:12:39,702 --> 0:12:40,969
Seriously, you've got chili
338
0:12:41,037 --> 0:12:42,938
in every aspect of that dish.
339
0:12:43,005 --> 0:12:45,406
Chilies, most of the time for me, mean flavor.
340
0:12:45,474 --> 0:12:46,808
Each chili has its own flavor.
341
0:12:46,876 --> 0:12:48,310
- Mm-hmm. - And, you know,
342
0:12:48,377 --> 0:12:50,979
I wanna translate it and elevate it.
343
0:12:51,047 --> 0:12:52,379
And have you heard about Jennifer's menu?
344
0:12:52,447 --> 0:12:54,614
Yes. You know, I totally respect her menu,
345
0:12:54,682 --> 0:12:56,250
and it's gonna be a head to head, and, uh...
346
0:12:56,318 --> 0:12:58,752
But is it good enough to beat yours?
347
0:12:58,820 --> 0:13:00,454
Right now, I'm thinking it's not.
348
0:13:00,521 --> 0:13:02,523
[Cheers and applause]
349
0:13:02,590 --> 0:13:03,857
Looks good, looks good!
350
0:13:05,994 --> 0:13:07,294
I think we're seeing a lot of confidence
351
0:13:07,362 --> 0:13:08,727
in both contestants,
352
0:13:08,795 --> 0:13:10,330
and I think they've manifested
353
0:13:10,397 --> 0:13:11,664
what we've taught them here on Masterchef,
354
0:13:11,731 --> 0:13:13,333
and they're putting it in the pan today.
355
0:13:13,400 --> 0:13:15,901
Now, Jennifer's entree,
356
0:13:15,970 --> 0:13:19,439
i think that she went on a more restaurant-y dish.
357
0:13:19,506 --> 0:13:21,074
I'm just worried doing a bird that you're not
358
0:13:21,141 --> 0:13:23,076
completely familiar with could be dangerous.
359
0:13:23,143 --> 0:13:23,876
If she hits it,
360
0:13:23,944 --> 0:13:24,943
and it's perfect temp,
361
0:13:25,011 --> 0:13:26,711
then that shows massive skill.
362
0:13:26,778 --> 0:13:18,545
Those look great, Jen.
363
0:13:28,613 --> 0:13:31,048
(Tracy) I have huge respect for Jennifer.
364
0:13:31,116 --> 0:13:32,984
She is a person that has no fear.
365
0:13:33,051 --> 0:13:36,420
She makes a decision and she owns it.
366
0:13:36,488 --> 0:13:27,855
(Gordon) On the other hand, I'm concerned
367
0:13:37,922 --> 0:13:29,590
about Adrien's entree running into dessert.
368
0:13:29,657 --> 0:13:32,125
Chocolate on chocolate.
369
0:13:32,193 --> 0:13:33,393
(Graham) I think that those flavors are gonna be incredible.
370
0:13:33,461 --> 0:13:36,262
I mean, if they work.
371
0:13:36,330 --> 0:13:39,499
(Ben) Adrien has an innate instinct
372
0:13:39,566 --> 0:13:41,701
about the way flavors can be put together
373
0:13:41,768 --> 0:13:43,403
in unique ways.
374
0:13:44,938 --> 0:13:48,040
Just over 45 minutes to go.
375
0:13:48,108 --> 0:13:49,941
Push through! Get that energy up!
376
0:13:50,010 --> 0:13:51,543
(Announcer) With 45 minutes left,
377
0:13:51,611 --> 0:13:54,246
Jennifer and Adrien are focused on the finish line
378
0:13:54,314 --> 0:13:56,548
and are putting everything they have into their desserts.
379
0:13:56,616 --> 0:13:57,449
(Joe) What's up, Adrien?
380
0:13:57,517 --> 0:13:58,850
How's it going, Joe?
381
0:13:58,918 --> 0:14:00,185
What kind of chocolate cake? Is that flourless?
382
0:14:00,253 --> 0:14:02,320
Flourless chocolate cake infused with orange liqueur,
383
0:14:02,388 --> 0:14:04,955
orange zest, and a little bit of chipotle cocoa powder.
384
0:14:05,024 --> 0:14:05,955
Now...
385
0:14:06,024 --> 0:14:06,956
It's chocolate with heat.
386
0:14:07,025 --> 0:14:08,358
And then with the entree,
387
0:14:08,426 --> 0:14:10,127
we've got chocolate with heat as well.
388
0:14:10,194 --> 0:14:11,794
So how do we make sure
389
0:14:11,862 --> 0:14:13,397
that we have two different things?
390
0:14:13,464 --> 0:14:14,697
It's gonna taste very different.
391
0:14:14,765 --> 0:14:16,133
This is gonna be definitely savory.
392
0:14:16,200 --> 0:14:18,067
A lot more spice to it.
393
0:14:18,135 --> 0:14:19,568
Um, dessert is gonna be, actually,
394
0:14:19,636 --> 0:14:21,003
a lot lighter than you think.
395
0:14:21,071 --> 0:14:23,305
I'm gonna do some reduction of passion fruit here
396
0:14:23,373 --> 0:14:24,273
and blood orange.
397
0:14:25,775 --> 0:14:28,177
That bring this really nice, light, bright...
398
0:14:28,245 --> 0:14:29,545
- Acidity? - Acidity to it.
399
0:14:29,612 --> 0:14:31,147
You go, chocolate boy!
400
0:14:31,214 --> 0:14:34,282
[Cheers and applause]
401
0:14:34,350 --> 0:14:35,683
(Joe) Okay, Jennifer, what's going on here?
402
0:14:35,751 --> 0:14:38,119
I'm getting ready to put in my pears.
403
0:14:38,187 --> 0:14:39,687
I'm actually gonna braise these ones.
404
0:14:39,755 --> 0:14:41,456
My poached ones are up next.
405
0:14:41,524 --> 0:14:44,192
It's pretty ballsy to do a poached fruit dessert
406
0:14:44,260 --> 0:14:45,360
in the finale of Masterchef.
407
0:14:45,428 --> 0:14:46,028
What's your angle on that?
408
0:14:46,096 --> 0:14:48,329
Especially after having, you know, a heavier meal
409
0:14:48,397 --> 0:14:50,064
with the quail, that earthiness of the quail,
410
0:14:50,131 --> 0:14:52,499
I want something light and vibrant.
411
0:14:52,567 --> 0:14:53,767
(Adrien) I'm not impressed at all
412
0:14:53,834 --> 0:14:56,202
by Jennifer's dessert.
413
0:14:56,270 --> 0:14:58,037
Anyone can stick a piece of fruit inside of some liquid
414
0:14:58,105 --> 0:14:59,905
and walk way.
415
0:14:59,974 --> 0:15:02,541
Jennifer's great when it comes to cranking things out.
416
0:15:02,609 --> 0:15:05,178
But she's never had much experience at all
417
0:15:05,245 --> 0:15:06,578
with dessert.
418
0:15:09,215 --> 0:15:11,316
(Graham) When it comes to dessert, i think that Jennifer's
419
0:15:11,384 --> 0:15:12,551
sounds a little more appealing to me,
420
0:15:12,618 --> 0:15:14,619
simply because it's lighter,
421
0:15:14,687 --> 0:15:16,254
it's gonna be cleaner, you know.
422
0:15:16,322 --> 0:15:18,123
Those flavors where it's poached in a moscato.
423
0:15:18,191 --> 0:15:19,524
(Gordon) Yeah, I'm gonna disagree.
424
0:15:19,592 --> 0:15:21,626
I think the poaching fruit aspect sounds boring.
425
0:15:21,694 --> 0:15:23,660
If I'm gonna woo you,
426
0:15:23,728 --> 0:15:25,696
and woo you for my final dish
427
0:15:25,763 --> 0:15:27,565
to land that title of Masterchef,
428
0:15:27,632 --> 0:15:28,999
I'll give you something chocolate.
429
0:15:29,067 --> 0:15:30,501
Let's be honest, if there's one thing
430
0:15:30,569 --> 0:15:32,803
that really sums up a sexy dinner,
431
0:15:32,870 --> 0:15:34,671
it's a stunning chocolate dessert.
432
0:15:38,342 --> 0:15:41,677
Guys, you have just over 20 minutes to go.
433
0:15:41,745 --> 0:15:43,346
Where's my [Bleep] spatula?
434
0:15:43,414 --> 0:15:45,680
Looks like Jennifer's all over the place.
435
0:15:45,748 --> 0:15:49,151
(Announcer) With just over 20 minutes left in the Masterchef finale,
436
0:15:49,219 --> 0:15:51,220
both contestants are cracking under the pressure.
437
0:15:51,287 --> 0:15:53,054
Come on, Adrien!
438
0:15:53,123 --> 0:15:54,722
I think they're both starting to feel the pressure now.
439
0:15:54,789 --> 0:15:56,824
Another one of those [Bleep] again.
440
0:15:56,891 --> 0:16:00,461
Jennifer is frazzled, panicked, running.
441
0:16:00,529 --> 0:16:02,830
And that is so not like her.
442
0:16:02,897 --> 0:16:04,498
She is in serious trouble.
443
0:16:04,565 --> 0:16:05,365
[Bleep].
444
0:16:07,468 --> 0:16:08,969
Oh, no, the cake went all down.
445
0:16:10,672 --> 0:16:11,772
Adrien,
446
0:16:11,840 --> 0:16:13,540
you wanted them sinking that far down?
447
0:16:13,608 --> 0:16:15,509
Ohh.
448
0:16:15,576 --> 0:16:17,977
Being here right now, one mistake can cost me...
449
0:16:18,045 --> 0:16:19,512
The whole thing.
450
0:16:19,579 --> 0:16:22,148
Everything that I've been working for.
451
0:16:22,215 --> 0:16:23,616
Everything that it's taken for me to get here.
452
0:16:23,684 --> 0:16:25,151
One mistake can take all that way.
453
0:16:30,144 --> 0:16:32,011
[Cheers and applause]
454
0:16:32,078 --> 0:16:33,844
Where's my [Bleep] spatula?
455
0:16:33,913 --> 0:16:36,080
Looks like Jennifer's all over the place.
456
0:16:36,148 --> 0:16:37,748
Another one of those [Bleep] again.
457
0:16:37,816 --> 0:16:39,384
(Announcer) With just under 20 minutes left
458
0:16:39,451 --> 0:16:40,451
in the Masterchef finale...
459
0:16:40,519 --> 0:16:42,486
I need a [Bleep] pan.
460
0:16:42,554 --> 0:16:46,391
(Announcer) Both contestants are cracking under pressure.
461
0:16:46,458 --> 0:16:47,591
Adrien...
462
0:16:47,659 --> 0:16:48,926
You wanted them sinking that far down?
463
0:16:48,960 --> 0:16:49,893
Ohh.
464
0:16:49,961 --> 0:16:51,061
No, it's okay.
465
0:16:51,129 --> 0:16:52,195
I'm gonna cut that top layer.
466
0:16:52,263 --> 0:16:53,997
I put too much. It's right about there.
467
0:16:54,065 --> 0:16:55,198
And I'm gonna get nice square out of 'em.
468
0:16:55,266 --> 0:16:57,034
Even though my dessert is not cooked
469
0:16:57,101 --> 0:16:59,303
the way that I wanted it to be,
470
0:16:59,370 --> 0:17:00,404
at least I actually baked something.
471
0:17:03,908 --> 0:17:06,409
I look over at Jennifer's, and all she's really done
472
0:17:06,476 --> 0:17:08,144
is cut up some fruit and put it in some wine
473
0:17:08,211 --> 0:17:11,747
and, like, call it a day.
474
0:17:11,815 --> 0:17:13,215
Jennifer, Adrien,
475
0:17:13,283 --> 0:17:14,383
15 minutes to go.
476
0:17:14,451 --> 0:17:15,818
- Yes, chef! - Chef, thank you.
477
0:17:15,885 --> 0:17:17,753
For both of you,
478
0:17:17,821 --> 0:17:20,922
it's the last 15 minutes of Masterchef.
479
0:17:20,990 --> 0:17:23,023
And for one of you,
480
0:17:23,091 --> 0:17:26,260
it's the ticket to $1/4 million
481
0:17:26,328 --> 0:17:30,764
and the title of America's next Masterchef.
482
0:17:30,832 --> 0:17:31,966
Come on.
483
0:17:33,435 --> 0:17:34,634
[Cheers and applause]
484
0:17:36,337 --> 0:17:37,437
I can smell that, wow.
485
0:17:37,504 --> 0:17:38,704
I'm really excited about
486
0:17:38,772 --> 0:17:39,939
the flavor of these short ribs.
487
0:17:40,007 --> 0:17:41,174
Hey!
488
0:17:41,241 --> 0:17:43,542
I put all these spices and chilies and herbs,
489
0:17:43,610 --> 0:17:45,311
and I just know that
490
0:17:45,379 --> 0:17:48,014
the beef has soaked up all of this stuff that I put in.
491
0:17:48,082 --> 0:17:50,149
It's gonna be so good, the judges are gonna love it.
492
0:17:52,518 --> 0:17:54,819
I feel like a pressure cooker is a little bit of a cop-out.
493
0:17:54,887 --> 0:17:57,289
And just looking at his dish, it just kind of was like, "eh."
494
0:17:57,356 --> 0:17:59,023
I mean, he stuck it in the pressure cooker
495
0:17:59,091 --> 0:18:00,124
and let the pressure cooker do all the work.
496
0:18:00,193 --> 0:18:02,160
So I'm hoping that the judges
497
0:18:02,228 --> 0:18:04,629
will go both for taste, but also technique.
498
0:18:06,199 --> 0:18:08,365
[Cheers and applause]
499
0:18:08,433 --> 0:18:10,133
Okay, last five minutes.
500
0:18:10,202 --> 0:18:12,134
This is where you should be
501
0:18:12,203 --> 0:18:13,436
focusing on plating the entree
502
0:18:13,504 --> 0:18:15,572
and finishing off your dessert.
503
0:18:15,639 --> 0:18:17,006
Five minutes to go. Come on.
504
0:18:17,074 --> 0:18:18,508
Losing's not an option.
505
0:18:18,576 --> 0:18:20,210
I don't want to leave here without that title.
506
0:18:20,277 --> 0:18:22,778
That crown's mine. It belongs to me.
507
0:18:22,846 --> 0:18:24,279
I've worked my ass off. I've proven myself.
508
0:18:24,347 --> 0:18:25,480
It belongs to me.
509
0:18:27,717 --> 0:18:28,817
(Adrien) I want to win Masterchef.
510
0:18:28,884 --> 0:18:29,818
I want the title.
511
0:18:29,885 --> 0:18:31,520
I want the money to help me
512
0:18:31,588 --> 0:18:32,588
pursue my career.
513
0:18:32,655 --> 0:18:34,289
I want this, bad.
514
0:18:34,357 --> 0:18:36,358
And it's gonna hurt me if I don't get it.
515
0:18:38,194 --> 0:18:40,128
Last 60 seconds! Come on!
516
0:18:40,196 --> 0:18:41,562
Come on, come on.
517
0:18:41,630 --> 0:18:43,664
Come on, Jennifer. Come on, Adrien.
518
0:18:43,732 --> 0:18:45,433
[Cheers and applause]
519
0:18:48,103 --> 0:18:50,538
Get those finishing touches on those plates.
520
0:18:50,606 --> 0:18:51,639
Taste everything!
521
0:18:55,711 --> 0:18:57,644
(Jennifer) It is literally down
522
0:18:57,712 --> 0:18:59,212
to the last second
523
0:18:59,279 --> 0:19:01,347
of putting the last micro green on everything
524
0:19:01,414 --> 0:19:04,250
in order to make it.
525
0:19:04,317 --> 0:19:05,284
(Gordon) 30 seconds to go!
526
0:19:05,352 --> 0:19:06,418
Come on!
527
0:19:06,486 --> 0:19:08,887
[Cheers and applause]
528
0:19:08,955 --> 0:19:09,988
I'm putting everything down.
529
0:19:10,056 --> 0:19:11,624
My hands are a little shaky.
530
0:19:11,691 --> 0:19:13,291
But I just take a breath
531
0:19:13,359 --> 0:19:14,992
and everything's looking good.
532
0:19:15,060 --> 0:19:16,026
Its' just poppin' off the plate.
533
0:19:15,094 --> 0:19:18,796
[Cheers and applause continue]
534
0:19:21,634 --> 0:19:24,001
Ten...Nine...
535
0:19:24,069 --> 0:19:25,336
(All) Eight...Seven...
536
0:19:25,404 --> 0:19:27,305
Six...Five...
537
0:19:27,373 --> 0:19:29,939
Four...Three...
538
0:19:30,007 --> 0:19:32,842
Two...One! Stop!
539
0:19:32,910 --> 0:19:34,811
[Cheers and applause]
540
0:19:40,951 --> 0:19:42,051
Yeah!
541
0:19:42,119 --> 0:19:43,052
[Cheers and applause]
542
0:19:43,120 --> 0:19:44,654
[Laughter]
543
0:19:47,324 --> 0:19:49,357
Absolutely incredible.
544
0:19:49,425 --> 0:19:51,859
Jennifer, Adrien, well done!
545
0:19:51,927 --> 0:19:53,161
[Cheers and applause] Well done!
546
0:19:55,030 --> 0:19:56,264
We can't wait to taste these dishes.
547
0:19:56,332 --> 0:19:57,532
We'll see you very shortly
548
0:19:57,600 --> 0:19:58,733
in the Masterchef restaurant.
549
0:19:58,801 --> 0:20:00,501
Good luck!
550
0:20:00,568 --> 0:20:03,837
[Cheers and applause]
551
0:20:03,905 --> 0:20:05,773
(Jennifer) I'm proud of what I'm putting up here right now.
552
0:20:05,840 --> 0:20:07,107
I cook my ass off.
553
0:20:07,175 --> 0:20:09,743
And I think the balance is really nice.
554
0:20:09,811 --> 0:20:11,478
The plating, I'm very proud of.
555
0:20:11,546 --> 0:20:13,814
How my food tastes, I'm really proud of.
556
0:20:13,881 --> 0:20:16,482
I'm feeling really confident about my food.
557
0:20:16,550 --> 0:20:18,351
To beat Jenny, I just have to be spot-on
558
0:20:18,419 --> 0:20:19,552
with my flavors and my plating.
559
0:20:19,620 --> 0:20:21,354
I'm looking at my plates,
560
0:20:21,422 --> 0:20:22,588
I'm looking at Jennifer's plates.
561
0:20:22,656 --> 0:20:24,123
And, I mean, I don't know how they taste,
562
0:20:24,191 --> 0:20:26,526
but I think that my plates look way better than Jennifer's.
563
0:20:26,593 --> 0:20:28,127
[Cheers and applause]
564
0:20:28,195 --> 0:20:29,796
(Announcer) Jennifer and Adrien
565
0:20:29,863 --> 0:20:31,096
will present their three courses
566
0:20:31,164 --> 0:20:32,331
one dish at a time
567
0:20:32,398 --> 0:20:34,132
for the judges to taste.
568
0:20:34,200 --> 0:20:36,635
The finalist with the best overall meal
569
0:20:36,703 --> 0:20:38,836
will become Masterchef.
570
0:20:44,776 --> 0:20:47,211
We're so excited to start tasting these appetizers.
571
0:20:47,278 --> 0:20:49,846
Jennifer first, please.
572
0:20:49,913 --> 0:20:51,881
This is the meal of my lifetime.
573
0:20:51,949 --> 0:20:55,485
The judges have my heart, soul, mind, spirit,
574
0:20:55,553 --> 0:20:57,053
all on those plates.
575
0:20:57,120 --> 0:20:59,456
And, um, I hope they appreciate that.
576
0:20:59,523 --> 0:21:00,323
Could you explain the dish to us?
577
0:21:00,391 --> 0:21:02,024
Yes, uh, pan-seared scallops,
578
0:21:02,092 --> 0:21:05,227
and they're just a little bit poached in butter.
579
0:21:05,294 --> 0:21:08,029
You have your quail egg, creamed corn,
580
0:21:08,097 --> 0:21:11,633
and then you have a beautiful English pea puree.
581
0:21:11,701 --> 0:21:14,403
I haven't even tasted the scallops yet.
582
0:21:14,471 --> 0:21:17,840
We've got a pretty damn near
583
0:21:17,907 --> 0:21:20,908
perfect sear on the scallops.
584
0:21:20,976 --> 0:21:21,942
Thank you, chef.
585
0:21:22,010 --> 0:21:24,545
Am I supposed to break
586
0:21:24,613 --> 0:21:26,312
the, uh, quail egg?
587
0:21:26,381 --> 0:21:27,614
What I would suggest is to take your scallop
588
0:21:27,682 --> 0:21:28,782
and slide it through that,
589
0:21:28,850 --> 0:21:29,949
slide it through the corn,
590
0:21:30,017 --> 0:21:31,818
and then into your mouth.
591
0:21:31,886 --> 0:21:34,521
So the scallop needs to be perfectly,
592
0:21:34,589 --> 0:21:36,489
almost translucent in the middle, obviously.
593
0:21:42,462 --> 0:21:44,497
It looks properly cooked.
594
0:21:44,564 --> 0:21:47,099
Nice and juicy in the middle.
595
0:22:02,080 --> 0:22:04,348
When thinking of how to compose a dish,
596
0:22:04,416 --> 0:22:05,783
put yourself in the guest's shoes.
597
0:22:05,850 --> 0:22:07,151
So if the goal
598
0:22:07,219 --> 0:22:09,086
is for us to each get a little bit of the egg,
599
0:22:09,154 --> 0:22:11,255
maybe next time you would put the egg
600
0:22:11,323 --> 0:22:13,057
kind of right in the center on top of the three scallops,
601
0:22:13,125 --> 0:22:14,158
so when you cut in,
602
0:22:14,226 --> 0:22:15,125
it oozes all over 'em.
603
0:22:17,060 --> 0:22:18,660
I'm noticing little abductor muscles
604
0:22:18,728 --> 0:22:19,828
stuck to the scallop.
605
0:22:18,896 --> 0:22:21,830
You didn't take these off?
606
0:22:21,898 --> 0:22:24,066
I did... I thought I took 'em all off.
607
0:22:24,134 --> 0:22:25,234
I apologize.
608
0:22:30,640 --> 0:22:31,540
There's a sweetness of the corn
609
0:22:31,607 --> 0:22:32,740
that pairs well
610
0:22:32,808 --> 0:22:33,975
with the sweetness of the scallop.
611
0:23:04,043 --> 0:23:05,109
But is "it too much"
612
0:23:05,177 --> 0:23:06,877
is kind of what I'm left wondering.
613
0:23:06,946 --> 0:23:08,112
But great flavor,
614
0:23:08,180 --> 0:23:08,913
and the scallops are cooked perfectly.
615
0:23:08,981 --> 0:23:10,481
Thank you.
616
0:23:12,717 --> 0:23:15,353
I'm amazed that you missed this.
617
0:23:18,323 --> 0:23:19,456
It's the bit that attaches it to the shell,
618
0:23:19,523 --> 0:23:22,025
so it's the sort off most strenuous.
619
0:23:22,093 --> 0:23:23,760
Eating that is like a...
620
0:23:23,828 --> 0:23:25,595
Almost like a mouthful of rubber.
621
0:23:25,663 --> 0:23:28,131
Huge, huge, huge mistake.
622
0:23:28,199 --> 0:23:31,234
I inadvertently overlooked pulling the abductor off,
623
0:23:31,302 --> 0:23:34,535
and now it could be the reason I don't win Masterchef.
624
0:23:47,459 --> 0:23:51,529
I'm amazed that you missed this.
625
0:23:51,597 --> 0:23:53,163
Eating that is like a...
626
0:23:53,231 --> 0:23:55,866
Mouthful of rubber.
627
0:23:55,934 --> 0:23:57,801
But you've seared
628
0:23:57,869 --> 0:23:59,069
the scallops beautifully.
629
0:23:59,137 --> 0:24:00,371
And that's
630
0:24:00,438 --> 0:24:03,007
where I'm taking the strength of this dish.
631
0:24:03,074 --> 0:24:04,508
'Cause you had the balls to do it not once,
632
0:24:04,575 --> 0:24:05,509
but three times.
633
0:24:05,576 --> 0:24:07,344
Thank you, chef.
634
0:24:07,412 --> 0:24:08,978
And it just oozes the garden
635
0:24:09,046 --> 0:24:10,646
and just this sort of vibrance of spring.
636
0:24:10,714 --> 0:24:12,916
So I quite like that ballsy...
637
0:24:12,983 --> 0:24:15,784
Approach to the presentation.
638
0:24:16,520 --> 0:24:20,589
Adrien, please present your appetizer, thank you.
639
0:24:20,657 --> 0:24:22,191
Here we go, guys.
640
0:24:23,960 --> 0:24:25,259
Describe it, please.
641
0:24:25,327 --> 0:24:26,327
It's a play on my background.
642
0:24:26,395 --> 0:24:27,761
I did an idea of taquitos.
643
0:24:27,829 --> 0:24:30,264
So, basically, you have your avocado sauce.
644
0:24:30,332 --> 0:24:31,799
On the inside, you have a prawn
645
0:24:31,866 --> 0:24:34,168
with a sauce of persian cucumber, mango,
646
0:24:34,236 --> 0:24:35,536
tarragon, serrano,
647
0:24:35,603 --> 0:24:37,671
and a medley of micro greens.
648
0:24:37,739 --> 0:24:39,540
Presentation, you know, it's...
649
0:24:39,607 --> 0:24:41,975
It's like a sort of handbag full of jewels.
650
0:24:42,076 --> 0:24:43,209
Thank you, chef.
651
0:24:43,277 --> 0:24:44,210
Such finesse.
652
0:24:50,017 --> 0:24:55,021
So the question is, is there enough shrimp in here
653
0:24:55,089 --> 0:24:57,589
to counteract the rest of the filling.
654
0:24:04,931 --> 0:25:06,765
The flavors are extremely bright.
655
0:25:06,833 --> 0:25:09,701
Thank you.
656
0:25:09,769 --> 0:25:10,869
Perhaps too bright.
657
0:25:18,809 --> 0:25:21,311
Is the jicama marinated?
658
0:25:21,379 --> 0:25:22,913
Uh, I blanched it in hot water,
659
0:25:22,981 --> 0:25:24,647
then shocked it in cold water to make it more pliable,
660
0:25:24,715 --> 0:25:26,149
and then I seasoned it with olive oil,
661
0:25:26,217 --> 0:25:27,184
a little citrus,
662
0:25:27,252 --> 0:25:28,918
and a little salt.
663
0:25:31,021 --> 0:25:32,955
I love the... the bright acidity, the zing.
664
0:25:33,023 --> 0:25:36,125
But I think it overpowers the natural sweetness
665
0:25:36,193 --> 0:25:37,994
of the spot water prawns.
666
0:25:38,061 --> 0:25:39,996
Maybe there should have been more of those,
667
0:25:40,063 --> 0:25:42,331
or maybe a little less acid on the dish.
668
0:25:42,399 --> 0:25:43,766
But the dish itself, delicious.
669
0:25:43,833 --> 0:25:44,900
Thanks, Graham.
670
0:25:46,936 --> 0:25:48,403
I can't tell you how happy I am
671
0:25:48,470 --> 0:25:50,105
to see the way you put food on a plate now
672
0:25:50,172 --> 0:25:51,873
in comparison to a month back.
673
0:25:51,941 --> 0:25:52,740
- Me too. -Because it really...
674
0:25:52,808 --> 0:25:53,909
It pops.
675
0:26:03,918 --> 0:26:04,984
It's delicious, it's vibrant,
676
0:26:05,052 --> 0:26:07,287
and it's like, "wow, wake up, eat me."
677
0:26:07,354 --> 0:26:07,655
What I'm struggling with... Is what's in there.
678
0:26:08,723 --> 0:26:11,057
The base of this dish is the spot prawn.
679
0:26:11,125 --> 0:26:13,092
That's the hero and the highlight.
680
0:26:13,160 --> 0:26:14,660
- Yes, chef. -But it's disappeared.
681
0:26:14,728 --> 0:26:16,095
And I cannot
682
0:26:16,163 --> 0:26:17,262
taste the prawn.
683
0:26:18,597 --> 0:26:21,366
But the idea's smart.
684
0:26:21,434 --> 0:26:22,334
And the refreshing fact is that
685
0:26:22,402 --> 0:26:23,535
you're putting food on a plate
686
0:26:23,602 --> 0:26:25,737
like a pro, let me tell you that.
687
0:26:25,805 --> 0:26:26,671
-Great job. - Appreciate it.
688
0:26:26,739 --> 0:26:28,040
Right!
689
0:26:28,107 --> 0:26:29,808
Please, bring us your entrees.
690
0:27:01,011 --> 0:27:02,611
Whew. Two opposite ends of the spectrum.
691
0:27:02,679 --> 0:27:04,080
Great start, though. I mean, let's be honest.
692
0:27:04,148 --> 0:27:06,449
I mean, just in terms of delivery, finesse,
693
0:27:06,516 --> 0:27:07,483
and the confidence,
694
0:27:07,551 --> 0:27:09,285
I love Jennifer's scallops.
695
0:27:09,353 --> 0:27:11,454
It's the sear that got me. Right.
696
0:27:11,521 --> 0:27:13,489
- They were cooked perfectly. -Absolutely.
697
0:27:13,557 --> 0:27:14,991
I thought it was a very obvious plating,
698
0:27:15,059 --> 0:27:16,426
very ten years ago.
699
0:27:16,493 --> 0:27:15,858
With a little bit more intuition,
700
0:27:18,926 --> 0:27:20,193
she could have really
701
0:27:20,261 --> 0:27:21,627
raised the focus of the whole dish
702
0:27:21,695 --> 0:27:23,196
by smarter plating,
703
0:27:23,264 --> 0:27:25,201
- smarter integration of the components... - I disagree.
704
0:27:25,202 --> 0:27:27,200
Little tweaks here and there that she could have done.
705
0:27:27,268 --> 0:27:28,268
Less cream, you know.
706
0:27:28,336 --> 0:27:29,535
Keeping the corn a little more
707
0:27:29,603 --> 0:27:32,038
pure with its color.
708
0:27:32,106 --> 0:27:33,739
But that's a dish that you could keep eating.
709
0:27:33,807 --> 0:27:35,407
Yeah, it was a dream start for me
710
0:27:35,475 --> 0:27:37,609
on the technical ability.
711
0:27:37,677 --> 0:27:39,345
Yes, it's sweet on sweet.
712
0:27:39,412 --> 0:27:41,880
But she nailed those scallops three times.
713
0:27:41,948 --> 0:27:45,150
And the dish sang scallops.
714
0:27:45,218 --> 0:27:46,251
Adrien's dish?
715
0:27:46,319 --> 0:27:48,120
I think that he showed
716
0:27:48,188 --> 0:27:49,554
that the most important thing to him with that dish
717
0:27:49,622 --> 0:27:50,888
was plating
718
0:27:50,956 --> 0:27:52,190
and creativity. Mm-hmm.
719
0:27:52,257 --> 0:27:53,724
You know, by using the jicama,
720
0:27:53,792 --> 0:27:55,293
blanching it, using it to wrap...
721
0:27:55,361 --> 0:27:56,894
-Yeah. -To make a faux taquito...
722
0:27:56,962 --> 0:27:57,895
-Yes. - Really creative.
723
0:27:57,963 --> 0:27:59,497
Yeah, but... But missing,
724
0:27:59,564 --> 0:28:00,631
the shrimp.
725
0:28:00,699 --> 0:28:01,899
I got a little bit of the shrimp.
726
0:28:01,967 --> 0:28:03,301
I think that, as a restaurateur,
727
0:28:03,369 --> 0:28:05,769
I like the smartness of this dish.
728
0:28:05,837 --> 0:28:07,203
Ehh. And I think that, you know,
729
0:28:07,270 --> 0:28:09,238
to a certain crowd, those kind of flavors
730
0:28:09,306 --> 0:28:11,307
could really appeal to a segment of people
731
0:28:11,375 --> 0:28:12,375
- I disagree. -Who don't want
732
0:28:12,442 --> 0:28:14,243
a heavily protein-laden dish
733
0:28:14,311 --> 0:28:16,445
and want something that's a little bit more salad-y.
734
0:28:16,513 --> 0:28:18,014
Sure, by my palate was blown.
735
0:28:18,081 --> 0:28:19,581
It was so acidic.
736
0:28:19,649 --> 0:28:21,317
Adrien's dish could have used
737
0:28:21,385 --> 0:28:23,051
a bit of Jennifer's richness
738
0:28:23,119 --> 0:28:24,486
- and sumptuousness. - Exactly.
739
0:28:24,553 --> 0:28:27,022
And Jennifer's dish could have used two dashes
740
0:28:27,089 --> 0:28:28,256
of Adrien's bold, bright acidity.
741
0:28:28,324 --> 0:28:30,558
Exactly, yeah.
742
0:28:30,626 --> 0:28:32,827
[Cheers and applause]
743
0:28:32,895 --> 0:28:34,996
(Adrien) I really love just short ribs
744
0:28:35,064 --> 0:28:36,564
and these kind of cuts of the animal.
745
0:28:36,632 --> 0:28:39,633
I'm really proud to present this dish.
746
0:28:39,700 --> 0:28:42,136
(Jennifer) I took the chance and the risk
747
0:28:42,203 --> 0:28:43,904
of not only stuffing a bird,
748
0:28:43,971 --> 0:28:46,573
but stuffing a bird that's very difficult to cook.
749
0:28:46,641 --> 0:28:48,875
So as good as I feel right now
750
0:28:48,943 --> 0:28:50,411
about how I cooked my quail,
751
0:28:50,478 --> 0:28:52,279
I'm a little nervous to have them cut into it.
752
0:28:52,347 --> 0:28:53,480
I'm just hoping that
753
0:28:53,548 --> 0:28:54,747
it's gonna be cooked properly.
754
0:28:57,616 --> 0:28:58,750
Entrees.
755
0:28:58,817 --> 0:29:00,419
Jennifer, please.
756
0:29:00,486 --> 0:29:01,853
Thank you.
757
0:29:01,921 --> 0:29:03,355
My pleasure, gentlemen.
758
0:29:05,191 --> 0:29:07,359
Right. Um, please describe your entree.
759
0:29:07,427 --> 0:29:10,127
We have a chorizo, jalapeño,
760
0:29:10,195 --> 0:29:12,496
and apricot-stuffed quail.
761
0:29:12,564 --> 0:29:14,165
Um, so when you cut into it,
762
0:29:14,232 --> 0:29:16,333
all the beautiful colors will fall out onto the plate
763
0:29:16,401 --> 0:29:18,734
with spinach and with a creamy potato.
764
0:29:18,802 --> 0:29:20,970
Um, so all of that is meant to kind of eat altogether.
765
0:29:21,038 --> 0:29:21,971
Mm-hmm.
766
0:29:22,039 --> 0:29:24,140
So cooking the quail whole
767
0:29:24,208 --> 0:29:25,641
-is very difficult. -Yes, chef.
768
0:29:25,709 --> 0:29:27,210
The legs need to be overcooked
769
0:29:27,278 --> 0:29:28,744
to taste of anything.
770
0:29:28,812 --> 0:29:30,180
And the breasts need to be undercooked
771
0:29:30,247 --> 0:29:32,115
because you can get away with a pink quail breast,
772
0:29:32,183 --> 0:29:35,951
because it's... it's got that light, gamey taste.
773
0:29:36,018 --> 0:29:38,420
It's a very bold move, braising quail.
774
0:29:38,488 --> 0:29:40,389
(Jennifer) If that quail is overcooked,
775
0:29:40,457 --> 0:29:41,557
I'm... I'm dead man walking.
776
0:29:56,381 --> 0:30:00,151
It's a very bold move, braising quail.
777
0:30:00,219 --> 0:30:02,153
(Jennifer) If that quail is overcooked,
778
0:30:02,221 --> 0:30:03,888
I'm... I'm dead man walking. Honestly.
779
0:30:10,294 --> 0:30:11,161
Wow.
780
0:30:13,632 --> 0:30:15,265
Yeah, a nice little pinkness
781
0:30:15,333 --> 0:30:16,734
running through there.
782
0:30:19,303 --> 0:30:20,937
And you've stuffed it beautifully,
783
0:30:21,005 --> 0:30:23,940
because it's 1/2 stuffing and 2/3 the bird.
784
0:30:32,082 --> 0:30:32,981
It's delicious.
785
0:30:34,551 --> 0:30:35,751
Yeah, it's delicious.
786
0:30:35,818 --> 0:30:37,985
I honestly thought you were slightly mad
787
0:30:38,053 --> 0:30:39,587
to attempt cooking something so difficult.
788
0:30:39,655 --> 0:30:40,821
But it's delicious.
789
0:30:40,889 --> 0:30:42,723
You've got that sexy vibe,
790
0:30:42,791 --> 0:30:44,825
releasing those oils from that chorizo,
791
0:30:44,893 --> 0:30:46,459
and the heat works.
792
0:30:46,528 --> 0:30:47,961
You know, you've nailed it.
793
0:30:48,029 --> 0:30:49,229
Thank you.
794
0:30:50,665 --> 0:30:52,399
I'm not gonna lie. I was expecting...
795
0:30:52,466 --> 0:30:54,366
The braised quail to be an excuse
796
0:30:54,434 --> 0:31:07,169
for well done, dried out quail.
797
0:31:07,237 --> 0:30:59,906
And seeing this moist, pink meat...
798
0:30:59,973 --> 0:31:01,641
High-five. Pretty awesome.
799
0:31:01,708 --> 0:31:02,775
Thank you, chef.
800
0:31:08,148 --> 0:31:09,047
The flavor's really nice.
801
0:31:09,114 --> 0:31:10,214
It's beautiful.
802
0:31:16,488 --> 0:31:18,056
(Joe) I love the flavors.
803
0:31:18,123 --> 0:31:20,391
It shows a lot of sophistication.
804
0:31:20,459 --> 0:31:21,426
A lot of courage.
805
0:31:21,493 --> 0:31:22,826
A lot of technique.
806
0:31:22,894 --> 0:31:24,795
Thank you.
807
0:31:24,863 --> 0:31:25,895
Okay, Adrien,
808
0:31:25,963 --> 0:31:26,996
please present your entree.
809
0:31:27,065 --> 0:31:28,432
Thank you.
810
0:31:28,499 --> 0:31:29,566
There you go, gentlemen.
811
0:31:29,633 --> 0:31:30,733
Wow.
812
0:31:30,801 --> 0:31:31,968
Beer braised short ribs, chef.
813
0:31:32,036 --> 0:31:34,237
The short ribs have been seared,
814
0:31:34,305 --> 0:31:36,005
then I add coriander, cumin,
815
0:31:36,074 --> 0:31:37,574
beer, and a little bit of chocolate
816
0:31:37,641 --> 0:31:38,942
and then dried chilies.
817
0:31:39,009 --> 0:31:40,977
The puree is cauliflower and parsnip.
818
0:31:41,045 --> 0:31:43,612
The green is rainbow chard with a little bit of chanterelle,
819
0:31:43,680 --> 0:31:45,047
garlic, and shallots.
820
0:31:45,115 --> 0:31:47,316
For a man that came into this competition
821
0:31:47,384 --> 0:31:49,685
as a waiter, carrying food,
822
0:31:49,752 --> 0:31:51,153
you have great finesse.
823
0:31:51,221 --> 0:31:53,489
Let me tell you that.
824
0:31:53,557 --> 0:31:55,491
Does it taste...
825
0:31:55,559 --> 0:31:56,758
As good as it looks?
826
0:31:56,826 --> 0:31:58,359
I tasted all three components separately
827
0:31:58,427 --> 0:31:59,694
and then together, chef,
828
0:31:59,761 --> 0:32:00,962
and I think so.
829
0:32:11,306 --> 0:32:12,539
It sort of almost...
830
0:32:12,607 --> 0:32:13,573
Brings tears to my eyes.
831
0:32:17,644 --> 0:32:18,644
It's absolutely delicious.
832
0:32:18,712 --> 0:32:20,980
[Laughs]
833
0:32:26,520 --> 0:32:28,988
The flavors work...
834
0:32:29,055 --> 0:32:30,155
Beautifully.
835
0:32:30,223 --> 0:32:31,856
And the texture on the char...
836
0:32:31,924 --> 0:32:33,024
Really, really comes out.
837
0:32:33,092 --> 0:32:34,726
I mean, that's, that's huge.
838
0:32:34,793 --> 0:32:36,694
I mean, you took the lowly short rib
839
0:32:36,762 --> 0:32:38,263
at about three bucks a pound,
840
0:32:38,331 --> 0:32:39,498
and turned it into something
841
0:32:39,565 --> 0:32:43,001
that you could charge easily $35-plus for
842
0:32:43,068 --> 0:32:44,002
as an entree.
843
0:32:44,069 --> 0:32:45,202
And I'm right now
844
0:32:45,270 --> 0:32:46,637
getting a little bit of that chipotle
845
0:32:46,704 --> 0:32:48,772
right in the throat.
846
0:32:48,840 --> 0:32:50,274
But it reminds me how good this dish is
847
0:32:50,342 --> 0:32:51,542
and makes me want to have more and more.
848
0:32:51,610 --> 0:32:53,010
- Thank you. - Good job.
849
0:32:57,882 --> 0:32:59,283
I think the mole almost gives it
850
0:33:50,350 --> 0:33:01,583
kind of this complexity that coats your palate.
851
0:33:01,651 --> 0:33:03,185
You deserve to be commended.
852
0:33:03,253 --> 0:33:04,286
Excellent dish.
853
0:33:04,354 --> 0:33:05,521
Thank you, Joe.
854
0:33:05,588 --> 0:33:07,489
Time for dessert. Thank you.
855
0:33:10,092 --> 0:33:10,992
Wow.
856
0:33:11,060 --> 0:33:12,261
Absolutely amazing.
857
0:33:11,328 --> 0:33:13,428
And talk about the short rib first.
858
0:33:13,496 --> 0:33:14,696
Adrien's dish... I mean, that's how
859
0:33:14,764 --> 0:33:16,064
restaurants become successful.
860
0:33:16,132 --> 0:33:18,367
It's a signature dish for his restaurant
861
0:33:18,435 --> 0:33:20,069
or for any restaurant. Mm.
862
0:33:20,137 --> 0:33:21,771
The way he manipulated the beer
863
0:33:21,838 --> 0:33:23,573
and the mole and like that little
864
0:33:23,641 --> 0:33:25,341
bit of heat on the back of my palate,
865
0:33:25,409 --> 0:33:26,342
I was wowed.
866
0:33:26,410 --> 0:33:28,478
I thought the ribs
867
0:33:28,546 --> 0:33:30,046
were delicious.
868
0:33:30,113 --> 0:33:31,781
But that's a pressure cooker.
869
0:33:31,848 --> 0:33:33,748
So after 90 minutes, they cook themselves.
870
0:33:33,816 --> 0:33:35,116
Hmm.
871
0:33:35,185 --> 0:33:36,652
Now, when you look at Jennifer's,
872
0:33:36,719 --> 0:33:38,887
there was a ton of skill involved.
873
0:33:38,954 --> 0:33:41,323
I cut inside that quail...
874
0:33:41,391 --> 0:33:42,757
- Wow. - Yeah.
875
0:33:42,825 --> 0:33:44,459
To see it nice and pink, that showed
876
0:33:44,527 --> 0:33:45,994
real technique and skill.
877
0:33:46,062 --> 0:33:47,128
She hit it out of the park.
878
0:37:19,197 --> 0:33:46,663
- Absolutely. - Home run.
879
0:33:48,730 --> 0:33:50,897
Two absolutely incredible dishes.
880
0:33:50,964 --> 0:33:52,365
Mm-hmm.
881
0:33:52,433 --> 0:33:55,935
[Cheers and applause]
882
0:33:56,003 --> 0:33:57,470
I feel like, honestly,
883
0:33:57,538 --> 0:33:58,905
it's anybody's game.
884
0:33:58,972 --> 0:34:00,307
I think Adrien brought his a-game today,
885
0:34:00,374 --> 0:34:02,775
and I feel like I've done the same.
886
0:34:02,843 --> 0:34:04,077
So it's anybody's game at this point.
887
0:34:04,144 --> 0:34:06,878
[Cheers and applause]
888
0:34:06,946 --> 0:34:08,714
Yeah! Keep it goin'!
889
0:34:08,781 --> 0:34:09,682
(Adrien) This is it. This is the end.
890
0:34:09,749 --> 0:34:10,816
It's done.
891
0:34:10,883 --> 0:34:11,917
I go home tomorrow, win or lose.
892
0:34:11,984 --> 0:34:13,151
But I wanna go home a winner.
893
0:34:13,219 --> 0:34:15,921
That's what I want.
894
0:34:15,988 --> 0:34:17,089
Jennifer, tell us what you have.
895
0:34:19,459 --> 0:34:21,326
(Jennifer) I did a moscato-braised pear
896
0:34:21,393 --> 0:34:23,060
and then I poached the granny Smith apples
897
0:34:23,128 --> 0:34:25,028
with a little bit of pear Brandy.
898
0:34:25,096 --> 0:34:27,465
And on the bottom, i have an infusion mascarpone.
899
0:34:33,672 --> 0:34:34,839
The blood orange reduction,
900
0:34:34,906 --> 0:34:36,407
it gives it a nice acidity,
901
0:34:36,475 --> 0:34:37,673
a nice little pop.
902
0:34:37,741 --> 0:34:38,974
But I think, overall,
903
0:34:39,042 --> 0:34:40,276
it leaves a little to be desired.
904
0:34:42,112 --> 0:34:43,546
I'm a sucker for mascarpone.
905
0:34:45,382 --> 0:34:46,849
It's...
906
0:34:46,916 --> 0:34:48,351
Good. I like it.
907
0:34:48,418 --> 0:34:49,852
I mean, I would eat probably three of these.
908
0:34:49,919 --> 0:34:52,821
And, uh, then start thinking about a dessert.
909
0:34:52,889 --> 0:34:53,889
It's a pre-dessert.
910
0:34:53,956 --> 0:34:55,490
I don't really know
911
0:34:55,558 --> 0:34:57,292
if I quantify this as a dessert.
912
0:35:03,399 --> 0:35:05,867
Listen, it's... It's fine.
913
0:35:07,703 --> 0:35:09,370
But it doesn't jump
914
0:35:09,437 --> 0:35:11,872
on my palate.
915
0:35:11,939 --> 0:35:13,507
Sorry, chef.
916
0:35:13,575 --> 0:35:15,876
That, for me, is a...
917
0:35:15,943 --> 0:35:17,577
It's a big anticlimax.
918
0:35:17,645 --> 0:35:18,879
'Cause that doesn't
919
0:35:18,946 --> 0:35:21,314
deserve to sit anywhere near
920
0:35:21,382 --> 0:35:23,516
the other two dishes on your menu.
921
0:35:23,584 --> 0:35:24,851
[Exhales]
922
0:35:24,919 --> 0:35:26,819
I'm thinking, "wow, Jenny."
923
0:35:26,887 --> 0:35:29,288
"'Cause of your dessert, this may break you."
924
0:35:29,355 --> 0:35:31,723
I should have stuck with something
925
0:35:31,791 --> 0:35:34,392
that... that I knew inside and out.
926
0:35:36,528 --> 0:35:37,561
(Graham) Adrien, please bring it forward.
927
0:35:39,665 --> 0:35:41,833
I've baked a chocolate torte.
928
0:35:41,901 --> 0:35:44,669
I have infused it with passion fruit and blood orange.
929
0:35:44,736 --> 0:35:46,905
And a garnish of a little bit of a powdered coco
930
0:35:46,972 --> 0:35:48,138
and chipotle.
931
0:35:55,313 --> 0:35:56,780
It's dryer than I thought it would be.
932
0:35:56,848 --> 0:35:58,581
You know, i was expecting something
933
0:35:58,649 --> 0:35:59,616
almost fudgy.
934
0:35:59,684 --> 0:36:00,717
And super moist.
935
0:36:00,785 --> 0:36:02,152
I think it's crying out
936
0:36:02,220 --> 0:36:03,687
for more of the blood orange
937
0:36:03,754 --> 0:36:05,154
and the passion fruit.
938
0:36:10,153 --> 0:36:11,354
(Joe) Everything...
939
0:36:11,421 --> 0:36:13,489
That your entree was...
940
0:36:14,958 --> 0:36:16,257
This is not.
941
0:36:24,232 --> 0:36:26,066
I can't help but feel
942
0:36:26,134 --> 0:36:27,468
somewhat disappointed.
943
0:36:27,535 --> 0:36:28,668
I come off the back of that
944
0:36:28,736 --> 0:36:30,304
stunning short rib.
945
0:36:30,372 --> 0:36:31,838
Unfortunately,
946
0:36:31,906 --> 0:36:32,873
the chocolate torte,
947
0:36:32,940 --> 0:36:34,375
it certainly didn't wow me.
948
0:36:34,442 --> 0:36:35,709
And, sadly,
949
0:36:35,776 --> 0:36:38,077
it's still stuck to the roof of my mouth.
950
0:36:43,183 --> 0:36:44,517
Okay, Jennifer, Adrien,
951
0:36:44,584 --> 0:36:45,918
on the whole, well done.
952
0:36:45,986 --> 0:36:47,586
You raised the bar.
953
0:36:47,654 --> 0:36:49,122
(Graham) The next time you see us,
954
0:36:49,189 --> 0:36:50,656
we'll be crowning one of you
955
0:36:50,724 --> 0:36:52,891
as America's next Masterchef.
956
0:36:52,958 --> 0:36:54,059
Thank you.
957
0:36:54,127 --> 0:36:55,093
(Gordon) Good job.
958
0:36:55,161 --> 0:36:56,194
- Thank you very much. - Thank you.
959
0:37:03,968 --> 0:37:05,202
I love the freshness of Jennifer's
960
0:37:05,270 --> 0:37:06,703
caramelized pear
961
0:37:06,771 --> 0:37:08,071
with the poached apple.
962
0:37:08,139 --> 0:37:09,372
- Right. - The mascarpone,
963
0:37:09,440 --> 0:37:10,740
the citrus, I wanted more.
964
0:37:10,807 --> 0:37:13,243
I just... I could have finished that in one bite.
965
0:37:13,310 --> 0:37:15,011
I respected it in its continuity
966
0:37:15,079 --> 0:37:16,179
to the rest of the meal.
967
0:37:16,247 --> 0:37:17,980
Could have used a crispy pastry tuile.
968
0:37:18,049 --> 0:37:20,050
Probably would have changed the dynamic completely.
969
0:37:20,117 --> 0:37:21,284
But I like the lightness of it.
970
0:37:21,352 --> 0:37:22,652
Adrien's dessert,
971
0:37:22,719 --> 0:37:24,420
I was really hoping for some kind of texture.
972
0:37:24,487 --> 0:37:27,222
But the fact that you just had two kind of reductions
973
0:37:27,290 --> 0:37:29,886
with a dried piece of chocolate cake in the middle, didn't do anything.
974
0:37:29,887 --> 0:37:31,160
Don't send me that short rib
975
0:37:31,227 --> 0:37:33,695
and then piss me off with a dessert like that.
976
0:37:37,268 --> 0:37:39,706
(Announcer) Based on their best overall meal,
977
0:37:39,774 --> 0:37:42,108
the judges must now decide
978
0:37:42,176 --> 0:37:44,792
who will be crowned Masterchef.
979
0:37:44,860 --> 0:37:46,679
Across all three dishes
980
0:37:46,747 --> 0:37:48,681
from Jennifer and Adrien's menu
981
0:37:48,749 --> 0:37:50,014
- has been legendary. - Mind-blowing.
982
0:37:50,082 --> 0:37:51,051
But there can only be a one winner.
983
0:37:51,118 --> 0:37:52,352
Yeah? That's true.
984
0:37:52,420 --> 0:37:53,785
There can only be one Masterchef.
985
0:37:53,853 --> 0:37:55,454
I think one dish
986
0:37:55,522 --> 0:37:57,588
may have made the difference in my mind.
987
0:37:57,656 --> 0:37:58,689
(Graham) I think when you look at
988
0:37:58,757 --> 0:37:59,757
skill, beauty,
989
0:38:01,006 --> 0:38:02,807
flavor, technique,
990
0:38:02,875 --> 0:38:05,143
we're making the right choice.
991
0:38:05,211 --> 0:38:06,163
Okay, let's go and tell 'em.
992
0:38:17,873 --> 0:38:19,040
We're making the right choice.
993
0:38:19,108 --> 0:38:20,008
[Exhales]
994
0:38:20,075 --> 0:38:22,411
Okay, let's go and tell them.
995
0:38:22,478 --> 0:38:23,779
(Jennifer) It's $1/4 million.
996
0:38:23,846 --> 0:38:25,780
It's the title of Masterchef.
997
0:38:25,847 --> 0:38:28,649
It's the respect of all of the people I've cooked with.
998
0:38:28,717 --> 0:38:30,318
It's the respect of the judges.
999
0:38:30,385 --> 0:38:31,419
This is huge.
1000
0:38:31,486 --> 0:38:33,086
This is bigger than huge.
1001
0:38:33,154 --> 0:38:36,890
This is, uh, monumental, really.
1002
0:38:36,958 --> 0:38:38,559
(Adrien) I want this. I want to win Masterchef.
1003
0:38:38,627 --> 0:38:39,660
I want the title.
1004
0:38:39,728 --> 0:38:41,594
I want the money to help me
1005
0:38:41,662 --> 0:38:42,961
pursue my career.
1006
0:38:43,029 --> 0:38:44,830
I-I want this,
1007
0:38:44,897 --> 0:38:45,931
and I need it to change my life.
1008
0:38:58,844 --> 0:39:00,712
Adrien, Jennifer.
1009
0:39:00,779 --> 0:39:01,946
Tonight...
1010
0:39:02,013 --> 0:39:04,248
We didn't see a cook-off
1011
0:39:04,316 --> 0:39:06,351
between a waiter
1012
0:39:06,418 --> 0:39:09,119
and a real estate agent.
1013
0:39:09,187 --> 0:39:11,422
We watched two very
1014
0:39:11,490 --> 0:39:12,957
professional chefs
1015
0:39:13,024 --> 0:39:14,858
engage in a genuine
1016
0:39:14,925 --> 0:39:16,693
culinary battle.
1017
0:39:16,761 --> 0:39:20,464
You're both so incredibly talented.
1018
0:39:20,531 --> 0:39:22,899
You've got every right
1019
0:39:22,967 --> 0:39:24,033
to call yourselves chefs.
1020
0:39:24,101 --> 0:39:27,203
Do all three of us a big favor...
1021
0:39:31,039 --> 0:39:32,674
Swap places with us,
1022
0:39:32,742 --> 0:39:35,577
and both of you stand here, please.
1023
0:39:35,644 --> 0:39:36,678
[Jennifer chuckling]
1024
0:39:36,746 --> 0:39:40,047
[Cheers and applause]
1025
0:39:43,686 --> 0:39:45,586
I'm proud of you, Jen!
1026
0:39:45,653 --> 0:39:48,054
(Jennifer) Honestly, I'm not sure who's shaking more, he or I.
1027
0:39:48,122 --> 0:39:49,456
And, um, I think we're both
1028
0:39:49,524 --> 0:39:50,791
holding each other up right now.
1029
0:39:50,859 --> 0:39:53,727
(Gordon) Both of you have grown so much,
1030
0:39:53,795 --> 0:39:56,196
and it's made all of us
1031
0:39:56,264 --> 0:39:57,798
incredibly proud.
1032
0:39:57,866 --> 0:40:01,167
Adrien, you cook
1033
0:40:01,235 --> 0:40:02,968
from the bottom of your heart.
1034
0:40:03,036 --> 0:40:05,204
And there's something so natural
1035
0:40:05,272 --> 0:40:07,072
with the ability that you have
1036
0:40:07,140 --> 0:40:10,242
to really let it go on a plate.
1037
0:40:10,310 --> 0:40:11,878
Jennifer...
1038
0:40:11,945 --> 0:40:14,781
Your attitude is fearless.
1039
0:40:14,848 --> 0:40:17,682
I just think back to some of the
1040
0:40:17,750 --> 0:40:19,418
lasting images on our mind,
1041
0:40:19,485 --> 0:40:20,984
with you scaling that salmon
1042
0:40:21,052 --> 0:40:23,788
and attacking those mystery box challenges
1043
0:40:23,855 --> 0:40:26,056
and just going at it 100%.
1044
0:40:28,393 --> 0:40:30,728
Adrien...Jennifer...
1045
0:40:30,796 --> 0:40:33,330
This has been...
1046
0:40:33,398 --> 0:40:35,164
An incredibly tough decision.
1047
0:40:35,232 --> 0:40:37,133
On the back of
1048
0:40:37,200 --> 0:40:40,537
every meal
1049
0:40:40,604 --> 0:40:41,871
comes a check.
1050
0:40:41,939 --> 0:40:43,807
This check
1051
0:40:43,874 --> 0:40:46,509
is with a difference.
1052
0:40:46,577 --> 0:40:48,344
The winner...
1053
0:40:49,646 --> 0:40:55,150
Of $250,000...
1054
0:40:55,217 --> 0:40:56,418
And the title
1055
0:40:56,486 --> 0:40:58,754
of Masterchef...
1056
0:40:58,822 --> 0:40:59,955
Is...
1057
0:41:08,163 --> 0:41:09,629
Congratulations...
1058
0:41:17,271 --> 0:41:18,204
Jennifer!
1059
0:41:18,272 --> 0:41:19,506
[Screaming]
1060
0:41:19,574 --> 0:41:21,807
[Cheers and applause]
1061
0:41:23,376 --> 0:41:24,977
[Jennifer sobbing]
1062
0:41:30,383 --> 0:41:32,485
(Jennifer) This is 1,000 dreams come true.
1063
0:41:32,552 --> 0:41:34,687
My family taught me that,
1064
0:41:34,754 --> 0:41:36,388
to never give up a dream.
1065
0:41:36,456 --> 0:41:38,623
That if you want it and if you work hard,
1066
0:41:38,691 --> 0:41:40,558
anything is possible.
1067
0:41:40,626 --> 0:41:42,894
It doesn't matter what the naysayers say.
1068
0:41:42,962 --> 0:41:43,795
I'm proof of that.
1069
0:41:47,132 --> 0:41:48,633
[Laughing]
1070
0:41:53,738 --> 0:41:56,573
Ohh, we just feel so proud of you.
1071
0:41:56,641 --> 0:41:58,407
You're a winner in our heart, mijo.
1072
0:41:58,475 --> 0:42:00,810
The pain I feel losing sucks.
1073
0:42:00,878 --> 0:42:02,612
But Jennifer's a big competitor,
1074
0:42:02,679 --> 0:42:03,980
so I'm happy for her.
1075
0:42:04,047 --> 0:42:05,447
She deserved to win Masterchef.
1076
0:42:05,516 --> 0:42:08,751
I came here an amateur cook,
1077
0:42:08,819 --> 0:42:10,118
but I'm leaving here
1078
0:42:10,185 --> 0:42:12,353
pretty much a chef.
1079
0:42:12,421 --> 0:42:14,522
And I'm definitely gonna keep cooking
1080
0:42:14,589 --> 0:42:14,823
and pursuing my dream.
1081
0:42:14,891 --> 0:42:16,224
[Cheers and applause]
1082
0:42:16,291 --> 0:42:18,393
Ladies and gentlemen, one more time
1083
0:42:18,460 --> 0:42:19,394
for Masterchef's winner, Jennifer!
1084
0:42:19,461 --> 0:42:23,632
[Cheers and applause]
1085
0:42:23,699 --> 0:42:26,667
(Jennifer) This is a journey that I will take with me
1086
0:42:26,735 --> 0:42:28,135
and cherish for the rest of my life.
1087
0:42:28,202 --> 0:42:31,304
[Sighs]
1088
0:42:31,371 --> 0:42:33,273
[Crying] This is a dream come true.
1089
0:42:33,341 --> 0:42:35,207
(Gordon) Well done.
1090
0:42:35,275 --> 0:42:38,945
[Squealing]
1091
0:42:39,013 --> 0:42:41,781
I am the next Masterchef!
1092
0:42:41,849 --> 0:42:44,417
And it feels so amazing! [Laughing]
1093
0:42:44,484 --> 0:42:47,986
[Cheers and applause]
1094
0:42:48,054 --> 0:42:49,820
If you think you've got what it takes
1095
0:42:49,888 --> 0:42:51,221
to become America's next Masterchef
1096
0:42:51,289 --> 0:42:53,290
and follow in the footsteps of Jennifer,
1097
0:42:53,358 --> 0:42:57,762
visit www.Masterchefcasting.Com.
1098
0:42:58,340 --> 0:43:01,840
Sync and corrected by dr.jackson for www.addic7ed.com
1099
0:43:02,818 --> 0:43:05,876
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