1 00:00:01,730 --> 00:00:03,540 - Previously on "MasterChef"... - Welcome, everybody. 2 00:00:03,570 --> 00:00:06,110 This is the "MasterChef: Dynamic Duos" grand finale! 3 00:00:06,140 --> 00:00:10,550 The top three duos began the epic battle for the title of MasterChef. 4 00:00:10,580 --> 00:00:15,590 Tonight you need to make us an outstanding three course meal. 5 00:00:15,630 --> 00:00:17,730 - First up appetizers. - Come on, baby. 6 00:00:17,760 --> 00:00:20,340 - Don't overcook them, okay? - Julio, Rachel. 7 00:00:20,370 --> 00:00:21,940 Hurry up. Get those in. Come on, let's go! 8 00:00:21,970 --> 00:00:23,440 - Let's go, mi amor. - Start plating. 9 00:00:23,480 --> 00:00:25,450 Go, go, go, go, go. Brussels. Get 'em on. 10 00:00:25,480 --> 00:00:27,880 We've made a saffron empanada. 11 00:00:27,920 --> 00:00:30,760 It's a street food phenomenon and you've elevated it into the premier league tonight. 12 00:00:30,760 --> 00:00:33,260 - Thank you, Chef. - Visually, it looks beautiful. 13 00:00:33,300 --> 00:00:36,170 The shrimp were delicious. The whole thing really kind of presented like 14 00:00:36,200 --> 00:00:38,340 - a real restaurant dish. - Thank you, Joe. 15 00:00:38,340 --> 00:00:41,580 Jesse, Jessica, it's delicious. The combinations are exquisite. 16 00:00:41,610 --> 00:00:44,080 You've come out the gate strong. Well done, both of you. 17 00:00:44,120 --> 00:00:46,720 - Thank you, Chef. - Next up, the entrée. 18 00:00:46,760 --> 00:00:48,590 - You need some salt in the water? - Mm-hmm. 19 00:00:48,630 --> 00:00:51,230 They're taking a big risk in the finale cooking lobster. 20 00:00:51,260 --> 00:00:52,930 30 seconds over, there is no going back. 21 00:00:53,000 --> 00:00:55,610 How come our fish has scales on it? Did you see that? 22 00:00:55,640 --> 00:00:58,110 At this point, they need to start cooking the salmon. 23 00:00:58,140 --> 00:01:00,880 Jesse and Jessica are making braised beef short ribs. 24 00:01:00,920 --> 00:01:03,220 The big jeopardy there, when they turn that pressure cooker off, 25 00:01:03,250 --> 00:01:05,160 they need to be melting in your mouth. 26 00:01:05,230 --> 00:01:07,060 Is it not gonna cook? 27 00:01:07,060 --> 00:01:10,100 Tonight, the grand finale continues as the three finalists 28 00:01:10,140 --> 00:01:12,340 conclude the entrée and dessert rounds. 29 00:01:12,370 --> 00:01:14,140 Come on, Aivan. Get that fish in. 30 00:01:14,210 --> 00:01:15,350 Make sure they're really nice and closed. 31 00:01:15,380 --> 00:01:16,650 Let me concentrate here, yeah? 32 00:01:16,650 --> 00:01:18,250 I really hope when they hit the water, 33 00:01:18,250 --> 00:01:19,760 those tortellini don't explode. 34 00:01:19,790 --> 00:01:21,660 Jesse and Jessica about to open that pressure cooker. 35 00:01:21,690 --> 00:01:24,670 Nothing else matters if the short ribs are not tender. 36 00:01:24,700 --> 00:01:27,000 - Knife, please. - How's that knife going through? 37 00:01:27,000 --> 00:01:28,810 - Smooth? - Mm. 38 00:01:28,810 --> 00:01:31,810 - It's time for your final course. - Go, go, go! 39 00:01:31,850 --> 00:01:34,520 There's no precedent to a dessert like this that I've ever seen. 40 00:01:34,550 --> 00:01:36,560 That usually takes me two to three days at home. 41 00:01:36,590 --> 00:01:38,830 - So there's a lot of risk here. - It is a lot of risk, Chef. 42 00:01:38,830 --> 00:01:42,270 - Aivan's got liquid nitrogen. - This is a very unconventional technique. 43 00:01:42,270 --> 00:01:44,510 We like to push our limits and this is the finale. 44 00:01:44,540 --> 00:01:47,510 It looks stunning. You're cooking like pros. 45 00:01:47,540 --> 00:01:50,880 I'm kind of nervous for everybody else right now. This is delicious. 46 00:01:52,550 --> 00:01:55,130 Only one duo will win the title 47 00:01:55,160 --> 00:01:57,760 as America's first MasterChefs. 48 00:01:57,800 --> 00:02:00,370 Congratulations goes to... 49 00:02:08,420 --> 00:02:11,190 - Come on, Aivan. Get that fish in. - I will. 50 00:02:11,220 --> 00:02:13,060 She's got a lot of fish to cook. 51 00:02:13,090 --> 00:02:15,170 Okay, I got the scales off. 52 00:02:15,200 --> 00:02:17,040 Come on, come on. Come on, come on. 53 00:02:17,040 --> 00:02:20,340 - Get moving. - Okay. 54 00:02:20,410 --> 00:02:22,550 Get that skin crispy, baby. 55 00:02:22,580 --> 00:02:24,350 Salmon's going in the pan for Tina and Aivan. 56 00:02:24,420 --> 00:02:27,360 - Yeah. - Just over 12 minutes remaining. 57 00:02:29,860 --> 00:02:32,830 Start closing them. Make sure that really nice and closed. 58 00:02:32,870 --> 00:02:35,010 - Let me concentrate here, yeah? - Sure. Yeah, go ahead. 59 00:02:35,040 --> 00:02:38,010 My big worry right now is Julio and Rachel. Their tortellinis aren't done. 60 00:02:38,040 --> 00:02:41,020 They need to sort of rest a little bit before they go into that water. 61 00:02:41,020 --> 00:02:44,790 I really hope those tortellini, when they hit the water, don't explode. 62 00:02:44,860 --> 00:02:48,200 - Yeah. - I cut some extra just in case if something happens. 63 00:02:48,200 --> 00:02:50,970 Let's go with the bigger ones first. 64 00:02:51,000 --> 00:02:54,480 - The lobster looks beautiful. - Okay, I'm going into the oven. 65 00:02:54,480 --> 00:02:56,620 - Okay. - Where's my timer? 66 00:02:56,650 --> 00:02:59,820 The timer's right here, baby. Right here. Okay. 67 00:03:03,500 --> 00:03:07,170 - Gnocchis look beautiful, Jess. - Thank you! 68 00:03:07,200 --> 00:03:10,210 - Get them off, get them off, get them off, get them off. - Off? What? 69 00:03:10,280 --> 00:03:12,650 Yeah, right? They're finishing. Just let them finish off the heat. 70 00:03:12,680 --> 00:03:14,650 - Okay, okay, okay. - Yeah, you're good. You're good. You're good. 71 00:03:14,690 --> 00:03:17,290 Hold on. Let me check the bottom. Okay, they look beautiful. 72 00:03:17,360 --> 00:03:18,830 We've got five minutes remaining. 73 00:03:18,860 --> 00:03:21,770 - Come on! - Here we go! 74 00:03:21,800 --> 00:03:23,600 They're about to open that pressure cooker. 75 00:03:23,640 --> 00:03:25,370 This is it. It all comes down to this. 76 00:03:25,410 --> 00:03:29,920 That protein inside could be worth a quarter million dollars. 77 00:03:29,920 --> 00:03:32,920 So you have a lot of great things all over their bench, right? 78 00:03:32,950 --> 00:03:35,530 The carrots, the gnocchi, the mushrooms, the sauce. 79 00:03:35,530 --> 00:03:37,930 Nothing else matters if the short ribs are not tender. 80 00:03:37,970 --> 00:03:41,440 - They look good. - Knife, please. I got it. I got it. 81 00:03:41,510 --> 00:03:43,440 - You all right? - Under five. Yep. Yep. 82 00:03:43,510 --> 00:03:45,450 - How's that knife going through? - How we looking? 83 00:03:45,510 --> 00:03:48,690 - They're all right. They're all right. - Smooth? Soft? 84 00:03:48,690 --> 00:03:51,220 We've got three minutes to go! Start to plate! 85 00:03:51,220 --> 00:03:55,430 When I put the rice on, I need you to pour the yellow sauce on. 86 00:03:55,500 --> 00:03:56,800 - Okay. - Jess, starting plating. 87 00:03:56,840 --> 00:03:58,940 - Time to go? - Go! Yes! What do you mean? 88 00:03:58,940 --> 00:04:01,280 Man, Jesse and Jessica have left it for the very last minute. 89 00:04:01,310 --> 00:04:03,280 They gotta move. There's so much going on. 90 00:04:03,280 --> 00:04:04,890 You worry about the gnocchi. I'll do the veg. 91 00:04:04,890 --> 00:04:06,420 Get it on the plate! 92 00:04:06,450 --> 00:04:08,160 Make sure that sauce goes all the way around, okay? 93 00:04:08,190 --> 00:04:09,560 Yeah, yeah. Yes, yeah. 94 00:04:09,560 --> 00:04:12,970 - Okay, go behind me. - Going around you. 95 00:04:12,970 --> 00:04:16,310 Final minute, guys! One minute to go. Come on! 96 00:04:16,340 --> 00:04:17,740 We got one minute. We got one minute. 97 00:04:17,810 --> 00:04:20,680 - Whoa, my God. - Help me with the flowers. 98 00:04:22,090 --> 00:04:25,960 Ten, nine, eight, seven... 99 00:04:25,990 --> 00:04:28,700 - Come on. Clean it! - I'm cleaning it. I'm cleaning it. 100 00:04:28,730 --> 00:04:32,310 - Three, two, one! - Stop! 101 00:04:32,310 --> 00:04:35,010 Come on, guys! 102 00:04:42,930 --> 00:04:45,470 Whew. Again to the last minute. 103 00:04:45,470 --> 00:04:47,100 That's the only way we can do it, 104 00:04:47,140 --> 00:04:50,010 and we have a pretty good-looking plate in front of us. 105 00:04:50,010 --> 00:04:52,510 Our biggest concerns is how tender is a short rib? 106 00:04:52,580 --> 00:04:55,720 This is a three to four-hour braise on a Sunday 107 00:04:55,750 --> 00:04:58,220 in New England, and we didn't have that time today, 108 00:04:58,260 --> 00:04:59,730 so we'll see how tender they are. 109 00:04:59,760 --> 00:05:02,330 We're happy, but we're nervous. It's the finale. 110 00:05:02,370 --> 00:05:04,000 I am nervous, but I'm super happy 111 00:05:04,000 --> 00:05:06,740 that I represented my culture and my family that is here. 112 00:05:06,780 --> 00:05:09,050 It's me in this plate and I'm so happy about it. 113 00:05:11,180 --> 00:05:12,950 Let's go, guys. Whoo! 114 00:05:16,390 --> 00:05:19,430 All right, Tina and Aivan, please come forward. 115 00:05:22,010 --> 00:05:24,810 I feel like our dish is packed full of flavor, 116 00:05:24,880 --> 00:05:27,650 but the salmon is the hero of our dish. 117 00:05:27,680 --> 00:05:30,690 So if the cook is not right, that's gonna put us in trouble. 118 00:05:30,760 --> 00:05:35,500 So we made co'm ca sa ot, which is a crispy skin salmon 119 00:05:35,500 --> 00:05:39,870 with lemongrass chili sauce, a garlic rice, and bok choy. 120 00:05:39,910 --> 00:05:41,240 Visually, ladies, it looks beautiful. 121 00:05:41,240 --> 00:05:43,250 The contrast is exceptional. 122 00:05:43,250 --> 00:05:44,820 And you guys plate beautifully, 123 00:05:44,880 --> 00:05:47,420 and yet again tonight, it looks stunning. Great job. 124 00:05:47,490 --> 00:05:51,570 - Thank you. Chef. Thank you. - Whoo! 125 00:05:53,170 --> 00:05:57,910 All right, what can I expect when I cut open this salmon? 126 00:05:57,940 --> 00:06:01,720 - We're going for a medium rare. - Okay. 127 00:06:04,160 --> 00:06:05,860 A little medium here. 128 00:06:08,770 --> 00:06:10,400 Mine's perfectly medium rare. 129 00:06:10,400 --> 00:06:12,770 Mine's nice and mid-rare. 130 00:06:12,810 --> 00:06:15,050 Yeah, yours is good. 131 00:06:15,110 --> 00:06:16,110 Very pink. 132 00:06:24,570 --> 00:06:28,540 This is a beautiful medley of flavors. 133 00:06:28,570 --> 00:06:32,310 The sauce that you made, that you did 134 00:06:32,350 --> 00:06:34,150 from your grandmother and your mother 135 00:06:34,180 --> 00:06:36,720 has this incredible flavor. 136 00:06:36,720 --> 00:06:39,230 It is smooth, it is luscious, 137 00:06:39,260 --> 00:06:43,740 - and you definitely taste Vietnam in this dish. - Thank you, Chef. 138 00:06:43,800 --> 00:06:47,110 Ladies, the salmon is cooked to absolute utter perfection. 139 00:06:47,110 --> 00:06:49,850 It's crispy on top, it's pink in the middle, and it's beautiful. 140 00:06:49,880 --> 00:06:52,720 But be very careful about pressing that rice down. 141 00:06:52,750 --> 00:06:55,590 When you compress it, it overcooks, its steams, 142 00:06:55,590 --> 00:06:57,230 and then it loses its fluffiness, which is such a shame. 143 00:06:57,300 --> 00:06:59,500 But, God, on a night like tonight, 144 00:06:59,570 --> 00:07:01,470 I think the only one thing that's missing for me 145 00:07:01,510 --> 00:07:04,480 is that grandma can't taste how good you've become. 146 00:07:04,510 --> 00:07:07,850 - Aww. - It's exceptional, 147 00:07:07,880 --> 00:07:10,290 and I think it's your strongest dish so far. 148 00:07:10,290 --> 00:07:14,630 - Thank you, Chef. - Thank you, Chef. Thank you. Thank you. 149 00:07:14,660 --> 00:07:18,640 Look, you took a big risk taking a Vietnamese tradition 150 00:07:18,710 --> 00:07:22,410 and your story and evolving it so fearlessly. 151 00:07:22,410 --> 00:07:26,890 But you've succeeded in evolving your tradition into a world-class dish 152 00:07:26,920 --> 00:07:28,890 - Good job. - Thank you, Joe. 153 00:07:28,930 --> 00:07:31,360 - Thank you. - Thank you. Thank you, ladies. 154 00:07:33,900 --> 00:07:37,010 - The cook on the salmon here is just... yeah. - I know! 155 00:07:37,040 --> 00:07:40,220 It just was perfect. What a shame yours is not. 156 00:07:40,280 --> 00:07:44,620 - Right, next up, Jesse and Jessica. - Whoo! 157 00:07:44,660 --> 00:07:48,200 Cooking short ribs in 60 minutes is a ballsy move. 158 00:07:48,200 --> 00:07:53,040 But that's why we're in the finale, because we're not afraid to push the limits. 159 00:07:53,040 --> 00:07:56,780 We prepared for you a braised beef short rib 160 00:07:56,820 --> 00:08:00,890 with the cacio e pepe gnocchi, baby carrots and baby fennel, 161 00:08:00,920 --> 00:08:05,670 sautéed mushrooms, a parmesan frico, and veal demi-glace. 162 00:08:05,670 --> 00:08:08,440 Wow. Visually, it looks beautiful. It looks unctuous. 163 00:08:08,470 --> 00:08:11,580 It looks autumnal. For me it's all about that short rib. 164 00:08:11,650 --> 00:08:13,420 We'll know when we cut into that thing 165 00:08:13,420 --> 00:08:15,590 because it's got to be soft, more-ish. 166 00:08:15,650 --> 00:08:17,720 - Shall we? - Let's do it. 167 00:08:17,790 --> 00:08:21,230 So this should be... slice like butter, right? 168 00:08:21,230 --> 00:08:24,570 It's a bold move tonight. It's gonna come down to this. 169 00:08:41,240 --> 00:08:43,710 Jesse and Jessica, for me it's all about that short rib. 170 00:08:43,740 --> 00:08:46,310 I just hope it's cooked perfectly. 171 00:08:51,630 --> 00:08:55,160 And it's slicing through like butter. Beautiful. 172 00:08:59,210 --> 00:09:00,270 Beautiful! 173 00:09:09,630 --> 00:09:12,270 - Flavor-wise, it's delicious. - Thank you. 174 00:09:12,270 --> 00:09:15,510 Mine is soft, unctuous, and everything you want. 175 00:09:15,570 --> 00:09:17,180 You were under pressure tonight. 176 00:09:17,210 --> 00:09:18,480 Very few professional chefs 177 00:09:18,480 --> 00:09:20,480 can get short ribs cooked in six hours, 178 00:09:20,520 --> 00:09:23,620 let alone in tonight's finale in 60 minutes. 179 00:09:23,660 --> 00:09:26,230 - Great job. Well done. - Thank you, Chef. 180 00:09:29,600 --> 00:09:31,640 The gnocchi is delicious. 181 00:09:31,670 --> 00:09:36,010 It's still light, but yet there's still that caramelization on the outside. 182 00:09:36,010 --> 00:09:38,120 It's my favorite thing on the plate. 183 00:09:38,150 --> 00:09:42,790 But my short rib is not as tender as Gordon's. 184 00:09:42,860 --> 00:09:48,300 Unfortunately, there is a layer here from where the bone meets 185 00:09:48,300 --> 00:09:51,610 that needed about ten more minutes of cooking. 186 00:09:51,640 --> 00:09:56,190 So it's just a little difficult 187 00:09:56,220 --> 00:10:00,190 to get through and it feels very chewy. 188 00:10:00,190 --> 00:10:04,000 Look this dish has a lot of things going on. 189 00:10:04,040 --> 00:10:05,410 So many variables, so many techniques, 190 00:10:05,470 --> 00:10:07,010 and it showed during the cook. 191 00:10:07,040 --> 00:10:09,510 You guys were really running frantically. 192 00:10:09,510 --> 00:10:12,150 It's really all done very, very well. 193 00:10:12,190 --> 00:10:15,190 Even the frico is perfectly done, which is not easy to do. 194 00:10:15,190 --> 00:10:17,530 This is a nice, salty, crisp surprise. 195 00:10:17,530 --> 00:10:18,800 The carrots are cooked perfectly. 196 00:10:18,830 --> 00:10:20,540 - Good job. - Thank you, Joe. 197 00:10:20,540 --> 00:10:22,970 Well done. Thank you, Jesse, Jessica. 198 00:10:25,580 --> 00:10:27,480 - Oh, I see it. I mean, yeah, that's tender. - That's soft. 199 00:10:27,480 --> 00:10:29,960 - Mine's completely different to yours. Wow. - I know. 200 00:10:29,960 --> 00:10:32,360 - What a shame. Yours is soft and tender, Joe? - Absolutely. 201 00:10:32,360 --> 00:10:36,540 - It's all right. It is what it is. - Hmm? Mm. 202 00:10:36,570 --> 00:10:38,000 Okay, Rachel and Julio. 203 00:10:41,910 --> 00:10:46,350 I'm really worried because there is a lot of things of jeopardy here in the dish. 204 00:10:46,350 --> 00:10:49,860 The cook on the lobster, the cook on those tortellinis, 205 00:10:49,930 --> 00:10:53,840 and the sauce and everything has to be spot-on. 206 00:10:53,840 --> 00:10:55,340 We have cooked for you today 207 00:10:55,370 --> 00:10:59,710 a squid ink tortellini filled with lobster mascarpone, 208 00:10:59,750 --> 00:11:03,820 lobster medallion, moqueca sauce, and cilantro oil. 209 00:11:07,130 --> 00:11:10,870 So the plating is beautiful. I'm looking at these tortellini 210 00:11:10,940 --> 00:11:13,940 and there's a lot of intricacy in the handwork and the detail. 211 00:11:13,980 --> 00:11:16,950 Lobster looks succulent and delicate. 212 00:11:16,980 --> 00:11:19,950 We're really kind of dealing in true fusion. 213 00:11:19,990 --> 00:11:21,160 And putting it all in one plate, 214 00:11:21,220 --> 00:11:22,690 all those different nationalities, 215 00:11:22,730 --> 00:11:24,200 that's a very complex thing to do. 216 00:11:24,230 --> 00:11:25,300 So can't wait to try it. 217 00:11:26,740 --> 00:11:28,070 Shall we? 218 00:11:30,110 --> 00:11:33,250 - What do you have inside? - Yeah, it's mascarpone. 219 00:11:33,280 --> 00:11:38,090 You got parsley, dill, salt, pepper, and lemon zest. 220 00:11:42,970 --> 00:11:46,140 The cook on the lobster is really quite good. 221 00:11:46,170 --> 00:11:49,010 It's soft. It's delicate. It's seasoned. 222 00:11:49,050 --> 00:11:52,950 A very kind of spicy and persistent heat. The pasta itself, great. 223 00:11:52,950 --> 00:11:56,930 I love the use of squid ink. The details of the tortellini are excellent. Good job. 224 00:11:57,000 --> 00:11:59,830 - Grazie mille, Joe. - Yes, guys! 225 00:12:02,170 --> 00:12:06,620 I think the lobster cookery for me is right spot-on. 226 00:12:06,650 --> 00:12:09,190 The moqueca is very good. 227 00:12:09,220 --> 00:12:12,330 The tortellini, to me, I want a little bit of creaminess, right? 228 00:12:12,330 --> 00:12:16,070 Because of the chunkiness that you're getting, 229 00:12:16,130 --> 00:12:18,770 - I want just, like, something a little more... - Ricotta. 230 00:12:18,810 --> 00:12:20,780 - Mm-hmm. - Creamy on the plate. 231 00:12:20,810 --> 00:12:24,080 But, I mean, this is a very good fusion plate. 232 00:12:24,150 --> 00:12:26,350 - Very nice. - Thank you, Chef. 233 00:12:26,420 --> 00:12:28,760 This tortellini is put together with such precision. 234 00:12:28,790 --> 00:12:31,160 The cook on the lobster, incredible. 235 00:12:31,200 --> 00:12:33,940 Moqueca sauce, fast-track version in 60 minutes? 236 00:12:33,940 --> 00:12:35,810 Unheard of, but you've done it. 237 00:12:35,840 --> 00:12:37,210 There's so much love on this plate. 238 00:12:37,210 --> 00:12:38,810 Well done, both of you. Thank you. 239 00:12:38,850 --> 00:12:43,190 - Thank you. - Yeah! Come on! Come on! 240 00:12:46,360 --> 00:12:49,600 - Thank you, guys. - Wow, you three dynamic duos, 241 00:12:49,630 --> 00:12:51,870 you certainly haven't made it easy for us tonight, let me tell you. 242 00:12:51,910 --> 00:12:56,310 Clear down your stations and get ready for your final course tonight. 243 00:12:57,950 --> 00:13:02,290 Stay strong! Stay strong! 244 00:13:02,290 --> 00:13:03,600 Wow, what an entrée. 245 00:13:03,660 --> 00:13:06,000 Let's recap after those first two courses. 246 00:13:06,070 --> 00:13:08,870 Tina and Aivan, they started tonight with the prawn salad 247 00:13:08,940 --> 00:13:10,210 with crispy leeks and vegetables. 248 00:13:10,240 --> 00:13:11,950 - Good cook on the shrimp. - Good. 249 00:13:11,980 --> 00:13:14,550 The shrimp were delicious. The plating was beautiful. 250 00:13:14,580 --> 00:13:16,420 But it was very simple. 251 00:13:16,490 --> 00:13:19,030 And their entrée, they had that crispy salmon 252 00:13:19,090 --> 00:13:21,100 with the chili and lemongrass sauce. 253 00:13:21,130 --> 00:13:23,330 Delicious. I think that was their best course of the night. 254 00:13:23,370 --> 00:13:26,810 - The sauce was incredible. - The sauce and the salmon was just delicious. 255 00:13:26,880 --> 00:13:30,520 Honestly, I think that that entrée was a step up from that appetizer, 256 00:13:30,520 --> 00:13:33,120 and I think it's keeping them in the race right now. 257 00:13:33,150 --> 00:13:37,030 So, Rachel and Julio, their appetizer was that elevated empanada 258 00:13:37,100 --> 00:13:39,370 that we'd never seen before with that saffron-infused dough. 259 00:13:39,400 --> 00:13:42,840 - Very good. - For me, the only downside was the lack of filling. 260 00:13:42,910 --> 00:13:46,380 - Yeah. - And then they had that lobster beautifully cooked in butter 261 00:13:46,410 --> 00:13:49,590 - and the tortellini. - Just wanted something creamy or something else. 262 00:13:49,650 --> 00:13:53,090 But I have to give them credit for the beautiful cook on that lobster. 263 00:13:53,090 --> 00:13:57,240 As for Jesse and Jessica, the appetizer was that delicious seared scallop... 264 00:13:57,270 --> 00:13:59,240 - Oh. Oh, yeah. - And that pork belly. 265 00:13:59,270 --> 00:14:01,380 It was excellent. Perfectly cooked. 266 00:14:01,410 --> 00:14:04,250 Yeah, and then on to the short rib for that entrée. 267 00:14:04,280 --> 00:14:06,550 Everything was braised, roasted. 268 00:14:06,550 --> 00:14:10,560 - Big risk doing low and slow in a one-hour cook. - Yeah. My God. 269 00:14:10,560 --> 00:14:14,270 - A huge risk. - But when I could not chew my short rib 270 00:14:14,300 --> 00:14:17,010 because of the collagen, it took the dish down. 271 00:14:17,040 --> 00:14:20,420 Now that I'm looking at going into this dessert, 272 00:14:20,450 --> 00:14:23,320 I don't know, It's looking like an even playing field. 273 00:14:23,350 --> 00:14:27,200 Yeah. Right, you three dynamic duos, 274 00:14:27,200 --> 00:14:29,370 please make your way around to the front, thank you. 275 00:14:35,750 --> 00:14:38,320 Coming out of the entrée round, it's a little disappointing. 276 00:14:38,350 --> 00:14:41,590 I wish that the short ribs were more tender. 277 00:14:41,590 --> 00:14:45,060 We feel like we're down and now we have to claw our way back in. 278 00:14:45,060 --> 00:14:47,100 So we're gonna go into this dessert round 279 00:14:47,170 --> 00:14:49,310 with the same attitude that we came in with. 280 00:14:49,340 --> 00:14:51,810 It's the finale, everything needs to be perfect. 281 00:14:51,810 --> 00:14:53,950 - It's a lot of pressure. - True. 282 00:14:53,950 --> 00:14:55,380 We're ready to battle. 283 00:15:06,040 --> 00:15:09,410 Right. It's time for your final course, 284 00:15:09,450 --> 00:15:11,420 the dessert course. 285 00:15:15,560 --> 00:15:17,930 Okay, you'll have one hour 286 00:15:17,960 --> 00:15:21,240 to make those delectable, divine desserts. 287 00:15:21,270 --> 00:15:24,540 - Yes. - Tell us what you're making, Aivan and Tina. 288 00:15:24,610 --> 00:15:27,980 So we're making a mango mousse with an almond crumble, 289 00:15:27,980 --> 00:15:29,950 sesame tuile, and a yuzu sorbet. 290 00:15:29,990 --> 00:15:32,760 Sounds good. All right, Julio, Rachel? 291 00:15:32,790 --> 00:15:36,670 It's going to be a piña colada layer cake with vanilla chantilly. 292 00:15:36,730 --> 00:15:39,940 We met at a restaurant. He hired me as a bartender. 293 00:15:39,970 --> 00:15:41,540 So we're taking that iconic drink 294 00:15:41,610 --> 00:15:44,150 and transforming them into a beautiful dessert. 295 00:15:44,220 --> 00:15:47,290 Wow. All right, Jesse and Jessica. 296 00:15:47,360 --> 00:15:49,030 This dessert is an homage to our family 297 00:15:49,090 --> 00:15:51,760 sitting around the fireside in the summer. 298 00:15:51,830 --> 00:15:53,170 So we were making a play on a s'more. 299 00:15:53,230 --> 00:15:55,270 We're gonna do a dark chocolate ganache tart 300 00:15:55,270 --> 00:15:57,740 topped with a whipped marshmallow meringue 301 00:15:57,780 --> 00:15:59,110 and a crème fraîche ice cream. 302 00:15:59,150 --> 00:16:01,720 Wow, three outstanding sounding desserts! 303 00:16:01,750 --> 00:16:04,920 - Are you ready? - Yes, Chef. 304 00:16:04,990 --> 00:16:10,740 Your 60 minutes starts now! 305 00:16:10,740 --> 00:16:14,110 Let's go, guys! 306 00:16:14,140 --> 00:16:15,880 What do we need? Looks grab... let's grab the rum. 307 00:16:15,910 --> 00:16:17,380 - Here's our lime leaves. - Lime leaves. 308 00:16:17,420 --> 00:16:20,820 After the entrée round, we've gained some momentum. 309 00:16:20,820 --> 00:16:25,030 But going into the dessert round is a little bit nerve-wracking 310 00:16:25,030 --> 00:16:27,040 because desserts aren't our strong suit. 311 00:16:27,040 --> 00:16:28,570 But we're fighters. 312 00:16:28,610 --> 00:16:31,380 So we're gonna have to fight if we want to win tonight. 313 00:16:36,920 --> 00:16:38,160 All right, guys. Here we go. 314 00:16:38,190 --> 00:16:39,460 Sugar, water, yuzu. 315 00:16:39,490 --> 00:16:41,700 - I'm on crust duty, okay? - Yep. 316 00:16:41,760 --> 00:16:42,930 Here we go, desserts, 317 00:16:43,000 --> 00:16:44,840 the make or break of a great dinner. 318 00:16:44,840 --> 00:16:47,540 Everything they've done from the appetizers to the entrée... 319 00:16:47,580 --> 00:16:50,080 - Sure. - Has come down to this last moment. 320 00:16:50,150 --> 00:16:51,920 - Absolutely. - So this is the time to shine. 321 00:16:51,920 --> 00:16:53,050 Okay, what are you working on? 322 00:16:53,050 --> 00:16:54,590 I'm working on the purées. 323 00:16:54,590 --> 00:16:58,330 So, Rachel and Julio, they're taking a sort of 324 00:16:58,360 --> 00:17:00,900 modern interpretation of piña colada cocktail 325 00:17:00,940 --> 00:17:02,440 and evolving that into a dessert. 326 00:17:02,470 --> 00:17:05,340 Transforming a concept into a dessert is a tall order. 327 00:17:05,340 --> 00:17:07,750 - Yeah. - There's no precedent to a dessert like this 328 00:17:07,780 --> 00:17:10,090 - that I've ever seen. - It's a lot to risk for the end. 329 00:17:10,120 --> 00:17:12,260 Oven's at 350? 330 00:17:12,330 --> 00:17:14,200 - Oven's at 350, Jess. - Perfect. 331 00:17:14,230 --> 00:17:16,940 Jesse and Jessica, they're doing a take on a s'more. 332 00:17:16,970 --> 00:17:18,910 - There you go. - Love that idea. 333 00:17:18,940 --> 00:17:20,940 But that graham cracker base, 334 00:17:20,980 --> 00:17:22,510 it needs enough butter in there for it to set, 335 00:17:22,580 --> 00:17:24,350 otherwise you slice into it and it's gonna spread. 336 00:17:24,350 --> 00:17:26,750 It also has to be crunchy and toasted. It can't be raw. 337 00:17:26,750 --> 00:17:29,330 - Right. - Then there's the texture of the chocolate mousse. 338 00:17:29,360 --> 00:17:30,800 And that needs to be nice and firm 339 00:17:30,860 --> 00:17:32,970 before we start piping the Swiss meringue on there. 340 00:17:33,000 --> 00:17:34,540 - Tart shell going in, heard? - Heard. 341 00:17:34,600 --> 00:17:36,910 Clear up your spot. Almond crumble next. 342 00:17:36,910 --> 00:17:40,210 So, Tina and Aivan, they're doing a mango mousse cake. 343 00:17:40,250 --> 00:17:41,550 I have to be honest, though. 344 00:17:41,620 --> 00:17:42,950 Mango is a very tough mousse to get right. 345 00:17:42,990 --> 00:17:44,560 Sometimes it's sweet, sour, 346 00:17:44,590 --> 00:17:45,630 a little bit tart. 347 00:17:45,660 --> 00:17:47,160 But I think the issue for them tonight 348 00:17:47,230 --> 00:17:49,400 is getting it set in time to finish it. 349 00:17:49,470 --> 00:17:51,340 So that's gonna be the make or break. 350 00:17:51,370 --> 00:17:56,580 15 minutes gone, 45 minutes remaining. 351 00:18:01,260 --> 00:18:04,000 - There you go, Julio. - Ready for the sorbet machine? 352 00:18:04,030 --> 00:18:06,330 - Yes. - Be careful. 353 00:18:08,570 --> 00:18:11,480 - How's your mousse come out? - Almost there, Tina. 354 00:18:11,510 --> 00:18:13,880 Taste this. 355 00:18:16,050 --> 00:18:19,090 - Delicious. - Cold behind. 356 00:18:19,130 --> 00:18:22,830 - All right. Want to see what you do with this. - Aivan's got liquid nitrogen. 357 00:18:22,870 --> 00:18:24,940 - She's got her mango mousse inside those molds. - Ah, okay. 358 00:18:24,940 --> 00:18:27,780 And that will fast track the setting of that. Very clever. 359 00:18:27,810 --> 00:18:30,520 This is a very unconventional technique she's using here. 360 00:18:30,550 --> 00:18:33,920 Looking good, looking good. That's my baby. 361 00:18:33,960 --> 00:18:36,290 Now, here's the double-edged sword on this one. 362 00:18:36,330 --> 00:18:38,330 - It can overset though, so early on. - Mm-hmm. 363 00:18:38,400 --> 00:18:40,470 The other thing is that if it gets too cold, 364 00:18:40,540 --> 00:18:42,710 - that whole thing can crack. - Crystallize. 365 00:18:42,710 --> 00:18:44,710 - And you don't want that at all. - Behind. 366 00:18:44,710 --> 00:18:47,320 - Cold behind. Cold behind. - Let's go! 367 00:18:47,350 --> 00:18:50,250 All right, 35 minutes left! 368 00:18:51,560 --> 00:18:53,860 - Tina, Aivan, how we doing? - We're doing good. 369 00:18:53,900 --> 00:18:57,170 - We're doing great, Chef. - All right, so where are we in the process right now? 370 00:18:57,170 --> 00:18:59,570 I'm working on a mango compote. 371 00:18:59,570 --> 00:19:02,850 I've got the mousse in the blast chiller to set 372 00:19:02,880 --> 00:19:05,320 so that I can pop it out and put a mirror glaze on top. 373 00:19:05,350 --> 00:19:08,420 - Has the glaze been made yet? - I'm starting that now. 374 00:19:08,460 --> 00:19:10,630 Tina's working on our sesame tuiles. 375 00:19:10,700 --> 00:19:12,700 This is the moment that y'all have been waiting for. 376 00:19:12,730 --> 00:19:17,270 - Yes. - Make sure every part of everything is perfect. 377 00:19:18,680 --> 00:19:20,480 Ah, Tina, stop it! 378 00:19:20,480 --> 00:19:22,520 - All right, good luck, y'all. - Thank you! 379 00:19:22,590 --> 00:19:26,830 - We love you! - Good, good, good, good, good. 380 00:19:28,670 --> 00:19:29,830 Yeah. 381 00:19:29,870 --> 00:19:32,340 Ladies and gentlemen, we are halfway. 382 00:19:32,370 --> 00:19:35,450 30 minutes remaining before we crown 383 00:19:35,480 --> 00:19:39,750 - our dynamic duo MasterChefs. - Whoo! 384 00:19:39,790 --> 00:19:43,860 - Okay, how are we doing? We good? - Doing good, Chef. 385 00:19:43,900 --> 00:19:48,200 - So this is a piña colada inspired dessert, yes? - Yes, Chef. 386 00:19:48,240 --> 00:19:51,810 Talk to me about the layers. Where are we going? 387 00:19:51,880 --> 00:19:55,250 - Nice. - You're gonna have a pineapple and cherry jelly, 388 00:19:55,250 --> 00:19:56,990 coconut mousse, mirror glaze. 389 00:20:00,660 --> 00:20:02,930 I love that. Now, this sounds like a dessert I've never seen before. 390 00:20:02,970 --> 00:20:05,240 But it's a new invention, right? So we're breaking ground here. 391 00:20:05,240 --> 00:20:06,640 This is a dessert that usually takes me 392 00:20:06,670 --> 00:20:08,650 two to three days at home because, you know, 393 00:20:08,680 --> 00:20:10,820 - all of the layers, they need to set on time. - Yeah. Yes. 394 00:20:10,880 --> 00:20:13,920 So the liquid nitrogen is gonna help us speed up 395 00:20:13,960 --> 00:20:16,930 that process to make sure that all of the layers are nice and set. 396 00:20:16,960 --> 00:20:19,230 - Smart. - So when you cut through them, you're gonna see them all. 397 00:20:19,300 --> 00:20:21,670 - How are we gonna finish this, Julio? - After we de-mold it, 398 00:20:21,670 --> 00:20:23,710 - we're gonna put the mirror glaze on top. - It's got to be ice cold. 399 00:20:23,780 --> 00:20:25,680 Otherwise, that mirror glaze is not gonna work. 400 00:20:25,680 --> 00:20:28,180 - Yes, Chef. - Wow, so there's a lot of risk here. 401 00:20:28,220 --> 00:20:30,660 - It is a lot of risk, Chef. - Please be careful with that liquid nitrogen, yes? 402 00:20:30,690 --> 00:20:34,330 - Good luck. Wow. - Thank you. 403 00:20:35,460 --> 00:20:37,670 - How you feeling, Jesse? - Feeling solid. 404 00:20:37,670 --> 00:20:39,310 This crème anglaise is getting there. 405 00:20:39,370 --> 00:20:41,140 - What do you think? - Yes. 406 00:20:41,180 --> 00:20:42,550 - Gorgeous, right? - Yes, yes, yes. 407 00:20:42,550 --> 00:20:45,150 - Does it burn? - Hey, more rum. 408 00:20:45,180 --> 00:20:47,520 Let the alcohol burn. 409 00:20:47,560 --> 00:20:49,960 Okay, once the crumble is mixed, yep, put it in a bowl. 410 00:20:49,990 --> 00:20:55,040 - Put it behind us. - I gonna tell my mama that you make me work so hard. 411 00:20:57,480 --> 00:20:59,710 - Hey, guys. All right, what's happening? - Hi, Joe! 412 00:20:59,750 --> 00:21:01,320 Jesse, I see you're in a much calmer state 413 00:21:01,320 --> 00:21:02,890 than usual when you're cooking savory. 414 00:21:02,950 --> 00:21:04,590 I like desserts. I like the precision of them. 415 00:21:04,590 --> 00:21:06,030 I love the science behind them. 416 00:21:06,090 --> 00:21:08,200 Now what's happening here? Is this your meringue? 417 00:21:08,230 --> 00:21:09,530 This is our meringue that's gonna be 418 00:21:09,570 --> 00:21:11,840 the toasted marshmallow to our s'more. 419 00:21:11,870 --> 00:21:14,340 - What's cooking here? - This is gonna be the crème anglaise 420 00:21:14,410 --> 00:21:16,480 for our crème fraîche ice cream. 421 00:21:16,510 --> 00:21:19,090 So you're still boiling the crème fraîche? You only have a half hour left. 422 00:21:19,150 --> 00:21:20,320 When are you gonna make the ice cream? 423 00:21:20,350 --> 00:21:22,460 I'm gonna use the liquid nitrogen. 424 00:21:22,460 --> 00:21:23,860 - You ever done that before? - I've never done it before, 425 00:21:23,860 --> 00:21:25,370 - so we're gonna... - Are you sure this is 426 00:21:25,430 --> 00:21:27,340 a good first time to try liquid nitrogen? 427 00:21:27,370 --> 00:21:29,440 We like to push our limits, and this is the finale. 428 00:21:29,470 --> 00:21:30,640 All right, guys. Good luck. 429 00:21:30,710 --> 00:21:32,550 - Thank you, Joe. - You got it. 430 00:21:32,580 --> 00:21:34,080 Woohoo! 431 00:21:35,620 --> 00:21:39,630 - I'm gonna get the cake. - You get the Jell-O? 432 00:21:39,630 --> 00:21:42,730 - Yep, I have gelatin here. - Just letting it bloom. 433 00:21:42,770 --> 00:21:45,670 Tina and Aivan are working on their mango mousse cake. 434 00:21:45,710 --> 00:21:47,580 Big one. Okay. 435 00:21:47,610 --> 00:21:49,380 They've cooked everything, 436 00:21:49,450 --> 00:21:51,620 and it needs to be glazed as well. 437 00:21:51,620 --> 00:21:53,660 But they need everything to be ice cold 438 00:21:53,720 --> 00:21:55,630 in order for that glaze to work. 439 00:21:55,660 --> 00:21:58,770 - Just be careful. - Yeah, be careful. You, too. 440 00:21:58,770 --> 00:22:00,640 Julio and Rachel, they're gonna actually use 441 00:22:00,640 --> 00:22:03,340 the liquid nitrogen to set each individual layer. 442 00:22:03,410 --> 00:22:06,210 And then once that's set, they're gonna finish it with the glaze. 443 00:22:06,280 --> 00:22:08,350 - That's incredibly complicated and difficult. - Oh, my God. 444 00:22:08,380 --> 00:22:09,790 I've never seen a dessert like this. 445 00:22:09,820 --> 00:22:12,360 So, ready for you to go on the next layer. 446 00:22:12,390 --> 00:22:14,000 The chantilly, that's the cherry. 447 00:22:14,000 --> 00:22:15,530 It goes on top of the sponge. 448 00:22:15,530 --> 00:22:17,470 Man, this dessert they're doing is very complicated, 449 00:22:17,500 --> 00:22:19,010 - isn't it? - Yes. 450 00:22:23,980 --> 00:22:26,520 Come on! 451 00:22:29,490 --> 00:22:31,000 - Breathe. - Okay. Okay. 452 00:22:31,000 --> 00:22:32,830 Breathe. Exactly. 453 00:22:36,670 --> 00:22:38,380 - Holding over? - Yeah. 454 00:22:38,410 --> 00:22:40,410 - Okay. - This is easier for me. 455 00:22:40,410 --> 00:22:42,150 Oh, it's gonna be easier to pull it out, yeah. 456 00:22:44,290 --> 00:22:45,790 Oh. 457 00:22:48,030 --> 00:22:49,270 - Uh-oh. - Oh, jeez. 458 00:22:49,300 --> 00:22:50,700 - Oh, gosh. - If it's not coming out, 459 00:22:50,770 --> 00:22:52,140 pull it out with a spatula. 460 00:22:52,140 --> 00:22:53,640 We can do that, mi amor. 461 00:22:53,680 --> 00:22:56,050 - The pineapple layer is overset. - Yep. 462 00:22:56,080 --> 00:22:59,090 Oh, my God. Oh, my goodness. That's terrible. 463 00:22:59,120 --> 00:23:00,960 - Dear, oh, dear. - Oh, she's making a mess of it. 464 00:23:00,960 --> 00:23:04,160 Goodness, me. Disaster for Julio and Rachel. 465 00:23:16,150 --> 00:23:19,590 If it's not coming out, pull it out with a spatula. We can do that, mi amor. 466 00:23:19,590 --> 00:23:21,630 - It's overset. - Yep. 467 00:23:23,000 --> 00:23:26,340 Uh-oh. Uh-oh. Oh, gosh. 468 00:23:26,410 --> 00:23:28,040 Come on. 469 00:23:31,950 --> 00:23:33,990 - Nice. - Wow, look at that. 470 00:23:33,990 --> 00:23:36,330 - Beautiful, Rach. - Rachel finally got the pineapple layer out. 471 00:23:36,360 --> 00:23:38,930 - Beautiful. - Bravo, Rachel. 472 00:23:41,100 --> 00:23:44,440 You need to go somewhere else because I'm doing liquid nitrogen. 473 00:23:44,480 --> 00:23:46,010 Jesse's gonna add liquid nitrogen there 474 00:23:46,010 --> 00:23:47,980 and form that crème fraîche ice cream. 475 00:23:48,020 --> 00:23:50,890 Too fast, and you'll break that crème fraîche. 476 00:23:50,890 --> 00:23:53,560 It needs to be nice and slow on a low mixer. 477 00:23:56,770 --> 00:23:59,070 Ooh. 478 00:23:59,070 --> 00:24:00,680 Yeah, baby. 479 00:24:02,880 --> 00:24:06,720 We are down to our final 10 minutes to go! 480 00:24:06,750 --> 00:24:09,760 10 minutes! Let's go! 481 00:24:09,790 --> 00:24:12,870 - Oh, my gosh. - 10 minutes for $250,000. 482 00:24:12,900 --> 00:24:15,100 No pressure, Adam. No pressure. 483 00:24:15,100 --> 00:24:17,070 Try it. Come here and try it. 484 00:24:18,410 --> 00:24:21,320 - Yep, yep. - That's great. 485 00:24:21,350 --> 00:24:24,220 - I'm gonna smooth it out real quick. - Good job, Rachel. 486 00:24:24,290 --> 00:24:28,700 Rachel and Julio are cooling every layer with the liquid nitrogen. 487 00:24:28,770 --> 00:24:32,610 Okay, put the rest in there and put it in the blast chiller. 488 00:24:32,640 --> 00:24:36,280 - Oh, looks beautiful, Aivan. - Thank you! 489 00:24:36,350 --> 00:24:37,650 All right, I need you over here. 490 00:24:37,650 --> 00:24:39,750 Jesse is working on getting that tart out. 491 00:24:39,790 --> 00:24:41,520 Ooh, the tart looks beautiful. 492 00:24:41,520 --> 00:24:43,390 Can you hold off for a second? This is pivotal. 493 00:24:43,430 --> 00:24:44,900 - Nope. I can't. I can't. - Oh, gosh. 494 00:24:44,930 --> 00:24:46,400 Jesse, put a tray over it and then flip it. 495 00:24:46,400 --> 00:24:47,970 Oh, my gosh, it's gonna break. Don't... 496 00:24:48,040 --> 00:24:51,410 - Don't, don't, don't, don't. - Perfect. 497 00:24:51,440 --> 00:24:53,550 There you go! Looks good, Jesse! 498 00:24:53,580 --> 00:24:55,520 There's a lot going on there with Tina and Aivan. 499 00:24:55,590 --> 00:24:59,660 They're about to start pouring that mirror glaze over the mango mousse, 500 00:24:59,690 --> 00:25:01,300 which is gonna give it a sheen like no other. 501 00:25:01,300 --> 00:25:03,770 It's like a coat of varnish. 502 00:25:03,800 --> 00:25:05,270 - Ooh, it looks good. - Oh, my God. 503 00:25:05,270 --> 00:25:06,940 It looks good. It looks good! 504 00:25:06,940 --> 00:25:08,950 - It looks good! - It looks good! 505 00:25:08,980 --> 00:25:12,220 - Beautiful, Aivan! Beautiful! - Thank you. 506 00:25:12,250 --> 00:25:15,690 And it looks like Rachel and Julio's cakes are out of the blast chiller. 507 00:25:15,690 --> 00:25:17,830 - Nice. - Here we go. 508 00:25:17,830 --> 00:25:21,070 Whew. Come on, come on. 509 00:25:21,100 --> 00:25:24,180 He's using the blowtorch to release the molds. 510 00:25:24,210 --> 00:25:26,080 - Oh. - Oh, my God. 511 00:25:27,680 --> 00:25:29,250 - Oh! - Look at that. 512 00:25:29,290 --> 00:25:31,760 Pretty. 513 00:25:37,100 --> 00:25:39,410 We've got five minutes to go. 514 00:25:39,470 --> 00:25:42,250 - Five minutes. - Do the gold leaf. Do the gold leaf, Jess. 515 00:25:42,280 --> 00:25:45,850 I'm doing the gold leaf. I need you to take a breath! 516 00:25:45,850 --> 00:25:49,130 - Yes, yes, yes. - Slowly. Beautiful. 517 00:25:49,130 --> 00:25:51,460 Look at that with Rachel and Julio. Look what they're doing. 518 00:25:51,500 --> 00:25:54,270 This mirror glaze is gonna coat those molds. 519 00:25:54,300 --> 00:25:57,380 I'm just worried about Julio and Rachel. It's getting a little sloppy. 520 00:25:57,440 --> 00:26:00,010 - Mm, dear. - Oh, shoot. 521 00:26:00,010 --> 00:26:02,220 It's so sticky. It's not gonna pour. 522 00:26:04,220 --> 00:26:06,230 Last three minutes to go! 523 00:26:06,230 --> 00:26:07,490 Let's go! Start plating! 524 00:26:07,530 --> 00:26:09,170 - Is the coulis going on? - Put it... 525 00:26:09,170 --> 00:26:11,000 - if you can get it, do it. - Go faster. 526 00:26:11,000 --> 00:26:12,840 Faster, faster, faster, faster. 527 00:26:12,870 --> 00:26:15,610 - Crumb all the way around, okay? - Okay. 528 00:26:15,650 --> 00:26:17,110 - Hurry, Julio. - I'm good. I got it. 529 00:26:17,180 --> 00:26:18,480 Where's an offset spatula? 530 00:26:18,480 --> 00:26:19,890 I need an offset spatula! 531 00:26:19,920 --> 00:26:23,030 - Not so messy. A little less. - Okay, I got... 532 00:26:23,030 --> 00:26:25,400 - There we go. - Final minute, guys. 533 00:26:25,430 --> 00:26:28,670 - One minute to go. Come on. - Hold up. I need to reach over you real quick. 534 00:26:28,740 --> 00:26:30,510 Vamos, Julio! Vamos, Rachel! 535 00:26:30,540 --> 00:26:32,310 - Your sleeve! - Okay, okay. 536 00:26:32,340 --> 00:26:35,790 - You scratch all of it. - Right here? Right here? 537 00:26:35,820 --> 00:26:36,950 - Right here? - Yeah, beautiful. Just do it! 538 00:26:37,020 --> 00:26:38,790 Let's go! Let's go! Let's go! 539 00:26:38,790 --> 00:26:41,260 - Be careful. I'm hurrying. - Julio, hurry. Hurry there. 540 00:26:41,260 --> 00:26:43,030 - I'm hurrying. - Sorbet! 541 00:26:43,070 --> 00:26:44,640 - You have the sorbet? - Yeah, yes. 542 00:26:44,640 --> 00:26:47,280 - Do you have the sorbet? - Gentle, remember. 543 00:26:47,340 --> 00:26:48,780 Yes. Yes, yes, yes, yes. 544 00:26:48,810 --> 00:26:52,450 - Ten, nine, eight... - Tighten this one up, too. 545 00:26:52,450 --> 00:26:55,930 - Seven, six, five, four... - One more here. One here. 546 00:26:55,930 --> 00:26:57,800 - Three, two... - One more on this one. 547 00:26:57,830 --> 00:26:59,300 - One. - Stop! 548 00:27:04,110 --> 00:27:06,650 Oh! We did it. 549 00:27:08,550 --> 00:27:12,430 Beautiful! Beautiful, people! 550 00:27:15,970 --> 00:27:18,500 You know, I'm proud of myself. I'm proud of my aunt. 551 00:27:18,570 --> 00:27:21,710 I'm proud of what we were able to do here in the MasterChef kitchen. 552 00:27:21,740 --> 00:27:27,920 I wish that I can take that trophy home and tell Mom, "Look what I did. 553 00:27:27,960 --> 00:27:31,000 - Yeah. - I cooked my ass out with your recipe. 554 00:27:31,060 --> 00:27:34,140 We cooked with passion, with love, 555 00:27:34,200 --> 00:27:36,840 and we hope that the judges can see it. 556 00:27:36,870 --> 00:27:38,740 All we want is to take that trophy home 557 00:27:38,810 --> 00:27:40,850 to make this all even more worthy. 558 00:27:40,880 --> 00:27:44,960 It's just been a long... it's been a long journey. 559 00:27:44,990 --> 00:27:47,360 It's been a long journey. 560 00:27:47,430 --> 00:27:49,400 We came in here with so much... 561 00:27:49,430 --> 00:27:51,940 we came in here with so much pressure on ourselves. 562 00:27:51,970 --> 00:27:53,980 We didn't get the apron at first. We came back. 563 00:27:54,010 --> 00:27:56,850 And I couldn't be more proud of this beautiful woman next to me, 564 00:27:56,880 --> 00:27:59,550 and she's the reason why we're here this far. 565 00:28:09,140 --> 00:28:12,080 Okay, please come forward, Tina and Aivan. 566 00:28:16,850 --> 00:28:19,790 Every time we go into a tasting, I feel nervous, 567 00:28:19,860 --> 00:28:22,430 but I'm kind of relieved that it's over. 568 00:28:22,460 --> 00:28:24,270 You know, we've done everything that we can do. 569 00:28:24,270 --> 00:28:26,470 I hope that they can taste the complexities 570 00:28:26,470 --> 00:28:27,780 that we put on the plate. 571 00:28:27,840 --> 00:28:30,150 It looked like a million dollar dessert. 572 00:28:30,150 --> 00:28:33,990 We made a mango mousse with an almond crumb, 573 00:28:34,020 --> 00:28:37,530 a sesame ginger tuile, and a yuzu sorbet. 574 00:28:37,560 --> 00:28:40,500 Visually, it looks beautiful. It is a show-stopper. 575 00:28:40,500 --> 00:28:42,510 But it all depends on the texture. 576 00:28:42,510 --> 00:28:44,070 Too much gelatin, too firm. 577 00:28:44,140 --> 00:28:46,050 And if it's not set enough, then it becomes too liquid, 578 00:28:46,050 --> 00:28:47,650 it spoils the contrast of that mousse. 579 00:28:47,680 --> 00:28:48,820 - Yes. - Shall we? 580 00:28:48,880 --> 00:28:50,390 Yes. Can't wait to taste it. 581 00:28:56,470 --> 00:28:58,500 - Wow. It's perfect. - It looks stunning. 582 00:29:13,330 --> 00:29:19,550 When I tell you that this is my kind of dessert, 583 00:29:19,550 --> 00:29:21,780 you are hitting all of the marks, 584 00:29:21,820 --> 00:29:23,420 - from the crumb... - Thank you, Chef. 585 00:29:23,450 --> 00:29:24,560 The mousse. 586 00:29:24,560 --> 00:29:26,960 The yuzu sorbet, it's tart. 587 00:29:26,990 --> 00:29:30,970 I don't... like, man! 588 00:29:37,980 --> 00:29:41,690 You are setting the bar so high, 589 00:29:41,690 --> 00:29:43,860 and I'm kind of nervous for everybody else 590 00:29:43,930 --> 00:29:45,260 that's coming after you right now. 591 00:29:45,330 --> 00:29:48,670 - This is delicious. Wow. - Thank you, Chef. 592 00:29:48,700 --> 00:29:51,580 I agree. The mango mousse is rich. 593 00:29:51,610 --> 00:29:53,280 It has a great consistency. 594 00:29:53,350 --> 00:29:55,580 Contrast to the crust underneath, 595 00:29:55,580 --> 00:29:57,420 a nice crumble, a nice crunch. 596 00:29:57,490 --> 00:30:00,090 It's a very, very professionally constructed dessert. 597 00:30:00,130 --> 00:30:02,160 - Thank you, Joe. - Thank you. 598 00:30:03,400 --> 00:30:06,470 Ladies, it does taste as good as it looks. 599 00:30:06,510 --> 00:30:08,080 The texture on that mousse is exceptional. 600 00:30:08,110 --> 00:30:11,080 The glaze is the majestic part of this dish. 601 00:30:11,120 --> 00:30:13,250 Yuzu sorbet, really nice refreshing kick, 602 00:30:13,250 --> 00:30:15,120 and it sort of brings down the richness. 603 00:30:15,120 --> 00:30:17,260 Tonight, you're cooking like pros. Well done. 604 00:30:17,260 --> 00:30:19,730 - Thanks, Chef. - Thank you, Chef. Thank you. 605 00:30:19,730 --> 00:30:21,600 Thank you. 606 00:30:25,410 --> 00:30:27,850 This is the type of dessert you want to see in a finale. 607 00:30:27,880 --> 00:30:29,320 Absolutely. 608 00:30:33,330 --> 00:30:36,470 Next up, Rachel and Julio, please bring your dessert. 609 00:30:39,570 --> 00:30:42,450 We've taken huge risks with this dessert. 610 00:30:42,510 --> 00:30:45,750 When the judges cut open all of the layers, 611 00:30:45,790 --> 00:30:48,190 they need to be visually perfect. 612 00:30:48,260 --> 00:30:51,300 Otherwise, our dream is just gonna crumble. 613 00:30:51,330 --> 00:30:54,770 Chef, this dessert is a piña colada layer cake 614 00:30:54,800 --> 00:30:56,170 with vanilla chantilly, 615 00:30:56,170 --> 00:30:59,450 caramelized pineapple, and a cherry coulis. 616 00:30:59,450 --> 00:31:01,450 I just... I just need to understand this again. 617 00:31:01,450 --> 00:31:03,520 So it's not a pineapple upside-down cake. 618 00:31:03,520 --> 00:31:04,960 It's not a shortbread cake. 619 00:31:05,020 --> 00:31:07,190 So we're, like, on uncharted territory again. 620 00:31:07,230 --> 00:31:10,430 - What is it? - Joe, I'm a crazy person. 621 00:31:10,430 --> 00:31:14,780 I... people tell me, "Oh, this cannot be done." 622 00:31:14,810 --> 00:31:17,650 I'm like, "Watch me do it." 623 00:31:21,220 --> 00:31:23,830 I can't wait to see when we cut it open what we have inside. 624 00:31:23,890 --> 00:31:25,630 We as well. 625 00:31:25,670 --> 00:31:26,770 What are you expecting to see 626 00:31:26,800 --> 00:31:28,240 when we cut into the centers? 627 00:31:28,300 --> 00:31:30,780 So you should be looking at sponge in the bottom, 628 00:31:30,840 --> 00:31:33,610 cherry jam, then you're going to have the pineapple jam, 629 00:31:33,650 --> 00:31:35,450 and the coconut mousse covering all of them. 630 00:31:39,390 --> 00:31:40,390 Oh, no. 631 00:31:42,670 --> 00:31:43,630 Oh, dear. 632 00:31:48,040 --> 00:31:50,150 - Is that what you wanted? - No, Chef. 633 00:31:51,380 --> 00:31:52,420 Oof. Oof. 634 00:32:08,080 --> 00:32:10,020 Right, Rachel, what are you expecting to see 635 00:32:10,090 --> 00:32:11,820 when we cut into the centers? 636 00:32:11,860 --> 00:32:14,030 Sponge in the bottom, cherry jam, 637 00:32:14,090 --> 00:32:15,500 then you're going to have the pineapple jam, 638 00:32:15,530 --> 00:32:17,570 and the coconut mousse covering all of them. 639 00:32:18,970 --> 00:32:22,310 - Oh, no. - It's a shame. 640 00:32:23,880 --> 00:32:25,320 It's okay. It's okay. 641 00:32:30,090 --> 00:32:31,600 What is this? 642 00:32:33,530 --> 00:32:36,470 Yeah, I guess a little too much gelatin in the mirror glaze. 643 00:32:42,280 --> 00:32:45,020 Let's deal with the elephant in the room. 644 00:32:45,020 --> 00:32:47,900 The actual flavor inside is delicious. 645 00:32:47,930 --> 00:32:49,970 Let's get that absolutely clear, okay? 646 00:32:50,000 --> 00:32:55,410 Now, I know it's not the finish you wanted 647 00:32:55,410 --> 00:32:57,110 and just a little heavy on the gelatin, 648 00:32:57,150 --> 00:33:00,660 but I promise you now, the sweetness, the contrast, 649 00:33:00,720 --> 00:33:01,860 and the sponge? 650 00:33:01,890 --> 00:33:03,860 The foundation? It's like you two. 651 00:33:03,900 --> 00:33:05,400 Rock solid and full of heart. 652 00:33:05,430 --> 00:33:07,030 - Aww. - Thank you, Chef. 653 00:33:07,070 --> 00:33:10,440 I'm very proud of you, okay? 654 00:33:10,440 --> 00:33:13,710 If I close my eyes, I feel like I'm on the beach. 655 00:33:13,750 --> 00:33:17,960 I feel the intention that you were going after. 656 00:33:18,020 --> 00:33:20,800 Also, when you get a bite of the rum in there? 657 00:33:20,830 --> 00:33:24,070 I'm not mad at that! 658 00:33:24,130 --> 00:33:26,970 Obviously, the functionality is not what you wanted, 659 00:33:26,970 --> 00:33:30,310 but once you can get beyond that, the flavors are really good. 660 00:33:30,350 --> 00:33:32,890 There's a lot of great technique. Good job. 661 00:33:32,920 --> 00:33:36,460 - Thank you so much. - Well done. 662 00:33:36,460 --> 00:33:38,700 Great job. Great job. Great job, guys. 663 00:33:42,340 --> 00:33:46,110 All right, please come forward, Jesse and Jessica. 664 00:33:48,780 --> 00:33:51,360 This is our last tasting in the MasterChef kitchen, 665 00:33:51,360 --> 00:33:53,860 and I feel really solid about what we put on that plate. 666 00:33:53,930 --> 00:33:56,330 It's showcasing the techniques we use, 667 00:33:56,370 --> 00:33:58,470 the textures, the flavor profiles. 668 00:33:58,500 --> 00:34:01,380 This is a perfect way for us to end this journey. 669 00:34:02,480 --> 00:34:04,080 All right, please describe your dish. 670 00:34:04,110 --> 00:34:05,780 What we have for you is 671 00:34:05,820 --> 00:34:07,490 a dark chocolate ganache tart 672 00:34:07,490 --> 00:34:09,960 topped with a toasted marshmallow meringue, 673 00:34:09,990 --> 00:34:12,500 a raspberry coulis, a maple pecan brittle, 674 00:34:12,500 --> 00:34:14,130 and a crème fraîche ice cream. 675 00:34:14,200 --> 00:34:16,740 - It looks stunning. - Thank you. 676 00:34:16,770 --> 00:34:21,350 I mean, elegant. Everything you want from a final dessert. 677 00:34:21,380 --> 00:34:24,290 And I think you've just created the most glamorous s'mores 678 00:34:24,360 --> 00:34:26,990 in the entire country tonight. 679 00:34:27,030 --> 00:34:28,460 - Shall we? - Yes. 680 00:34:30,700 --> 00:34:31,700 Wow. 681 00:34:44,090 --> 00:34:47,170 It tastes superb. I mean, it's everything you want from a chocolate dessert. 682 00:34:47,230 --> 00:34:49,970 Thank you, Chef. 683 00:34:50,040 --> 00:34:53,680 I think the balance is the point that I want to highlight here, 684 00:34:53,680 --> 00:34:55,380 because the actual texture of the ganache 685 00:34:55,420 --> 00:34:57,290 is just so seductive. 686 00:34:57,290 --> 00:34:59,890 And a smart move when you're starting to flake 687 00:34:59,890 --> 00:35:01,400 that salt over the ganache as well 688 00:35:01,430 --> 00:35:03,570 so it takes away from the richness. 689 00:35:03,570 --> 00:35:05,870 - Well done. Great job. - Thank you, Chef. 690 00:35:05,870 --> 00:35:09,510 All together, this is working. 691 00:35:09,550 --> 00:35:12,550 The s'mores itself, that toasty flavor. 692 00:35:12,550 --> 00:35:14,890 But the one thing that I didn't account for 693 00:35:14,890 --> 00:35:17,190 was when you had that ice cream. 694 00:35:17,260 --> 00:35:18,560 The crème fraîche in there 695 00:35:18,560 --> 00:35:21,840 Really adds to the tart experience. 696 00:35:21,870 --> 00:35:25,040 If not, the chocolate feels heavy, like chocolate can feel. 697 00:35:25,080 --> 00:35:26,710 But with that, it lightens it up. 698 00:35:26,710 --> 00:35:29,420 The raspberry coulis... like, every component 699 00:35:29,450 --> 00:35:30,920 makes the other component better, 700 00:35:30,920 --> 00:35:32,420 which is a hard thing to do. 701 00:35:32,460 --> 00:35:33,660 - Thank you, Chef. - Thank you, Chef. 702 00:35:36,600 --> 00:35:39,710 This is one of those fortunate dishes that each component 703 00:35:39,710 --> 00:35:42,440 has its own unique opinion and flavor profile, 704 00:35:42,480 --> 00:35:46,220 and eaten together is interesting and interactive 705 00:35:46,290 --> 00:35:47,720 and begs you for another bite, 706 00:35:47,720 --> 00:35:49,330 which is the great sign of a dessert. 707 00:35:49,360 --> 00:35:51,100 - Excellent job. - Thank you, Joe. 708 00:35:51,160 --> 00:35:53,300 - Thank you, Joe. - Really good. 709 00:35:55,070 --> 00:35:57,270 Yay! 710 00:35:58,110 --> 00:35:59,810 Great job. 711 00:36:07,830 --> 00:36:10,070 What an exciting finish! 712 00:36:10,100 --> 00:36:13,610 Three dynamic duos, three dynamic desserts. 713 00:36:13,610 --> 00:36:15,480 We couldn't be more proud right now, 714 00:36:15,480 --> 00:36:17,850 and now that we've tasted all of your dishes, 715 00:36:17,880 --> 00:36:21,260 we need to judge the entire meal as a whole. 716 00:36:21,320 --> 00:36:24,630 And so it's now time for Tiffany, Joe, and myself 717 00:36:24,660 --> 00:36:27,640 to make the hardest decision of the season, 718 00:36:27,640 --> 00:36:32,380 because we need to decide which duo will make history 719 00:36:32,410 --> 00:36:36,390 as America's first pair of MasterChefs. 720 00:36:36,390 --> 00:36:39,390 Sit down at the lounge, and we'll see you shortly. 721 00:36:39,390 --> 00:36:40,860 - Thank you. - Very nice. 722 00:36:53,950 --> 00:36:55,960 How are you feeling? 723 00:36:55,990 --> 00:36:57,660 - All right. - What a night. 724 00:36:57,660 --> 00:36:59,130 - A night. - That was some... 725 00:36:59,170 --> 00:37:01,100 some three course meal from these duos. 726 00:37:01,170 --> 00:37:04,070 Incredible. Let's start off with Tina and Aivan's menu. 727 00:37:04,110 --> 00:37:06,580 So Tina and Aivan wanted to bring the tradition 728 00:37:06,650 --> 00:37:09,450 of their Vietnamese grandmother who immigrated to America. 729 00:37:09,520 --> 00:37:12,960 They wanted to pay homage to tradition meets the new world. 730 00:37:12,990 --> 00:37:16,530 For the appetizer, they made that Vietnamese prawn salad with crispy leeks. 731 00:37:16,570 --> 00:37:18,500 The cook on the shrimp was good, but that was it. 732 00:37:18,540 --> 00:37:20,270 - I was expecting more. - Unfortunately, 733 00:37:20,270 --> 00:37:23,150 not as much elevated as we would want here. 734 00:37:23,180 --> 00:37:24,520 - Yeah. - Agreed. 735 00:37:24,550 --> 00:37:26,590 For the entrée, crispy skin salmon 736 00:37:26,650 --> 00:37:28,690 with chili lemongrass sauce. 737 00:37:28,690 --> 00:37:30,730 The salmon that I had was perfectly cooked. 738 00:37:30,800 --> 00:37:32,300 Unfortunately, my salmon was overcooked. 739 00:37:32,300 --> 00:37:34,330 - But that sauce? - Incredible. 740 00:37:34,370 --> 00:37:37,580 It was the tradition of their grandmother, the sauce that she made, 741 00:37:37,610 --> 00:37:39,350 and it ended up being my favorite part of the plate. 742 00:37:39,410 --> 00:37:41,180 - Yeah. - They pulled it back on the salmon course, 743 00:37:41,180 --> 00:37:42,850 and their dessert was exceptional. 744 00:37:42,850 --> 00:37:45,730 Yeah, that mango mousse with the yuzu sorbet. 745 00:37:45,730 --> 00:37:47,460 - Delish. - I thought the finish and the elegance of that dessert, 746 00:37:47,460 --> 00:37:48,760 it was just mind-blowing. 747 00:37:48,830 --> 00:37:50,430 The texture of the mousse was excellent. 748 00:37:50,430 --> 00:37:51,940 Flavors were interesting. 749 00:37:51,970 --> 00:37:53,440 It might have been the best dessert of the night. 750 00:37:53,440 --> 00:37:55,580 Oh, my God, I'm so nervous. 751 00:37:55,580 --> 00:37:57,180 We did everything that we could do, 752 00:37:57,210 --> 00:37:59,620 - so, yeah, good job. - You know, we made it. 753 00:37:59,690 --> 00:38:01,920 You know, Jesse and Jessica 754 00:38:01,920 --> 00:38:05,000 did an homage to New England, 755 00:38:05,000 --> 00:38:08,740 and they started off with the scallop and the pork belly. 756 00:38:08,740 --> 00:38:10,610 - It was great. - The scallops were cooked to perfection. 757 00:38:10,610 --> 00:38:12,240 The corn we felt was a little bit... 758 00:38:12,280 --> 00:38:14,580 - The corn was a little thick. - It turned into a pudding. 759 00:38:14,620 --> 00:38:16,720 And very starchy. Yeah, yeah. 760 00:38:16,750 --> 00:38:18,760 Jesse and Jessica's entrée, exceptional. 761 00:38:18,760 --> 00:38:21,030 That delicious braised short rib with cacio e pepe gnocchi. 762 00:38:21,060 --> 00:38:23,600 Probably the most ambitious dish of the night. 763 00:38:23,630 --> 00:38:25,740 Yeah, the gnocchi, it was great. 764 00:38:25,770 --> 00:38:28,280 But the main component was the short rib, 765 00:38:28,310 --> 00:38:31,020 and for me it had a little bit of that collagen that never broke down. 766 00:38:31,020 --> 00:38:33,350 Such a shame. My short rib was cooked beautifully. 767 00:38:33,390 --> 00:38:35,020 And the dessert was delicious. 768 00:38:35,060 --> 00:38:37,900 The s'mores tart with crème fraîche ice cream, 769 00:38:37,900 --> 00:38:40,230 all the elements of the dessert were executed perfectly. 770 00:38:40,230 --> 00:38:42,440 The flavor, come on. The ganache. 771 00:38:42,470 --> 00:38:45,880 When you got into that crème fraîche ice cream, how refreshing was that? 772 00:38:45,910 --> 00:38:48,150 - Yeah, it was delicious. - I'm proud of you. 773 00:38:48,180 --> 00:38:50,620 - I'm proud of you, too. - Regardless of what happens, I'm so proud of you. 774 00:38:50,660 --> 00:38:53,260 - Yeah, I'm proud of you, too. - So, Rachel and Julio, 775 00:38:53,290 --> 00:38:56,160 celebrating ancestry and culture. 776 00:38:56,200 --> 00:38:58,800 - Yeah. - Starting with that empanada, 777 00:38:58,870 --> 00:39:01,510 the dough itself was crispy, slaw was delicious. 778 00:39:01,510 --> 00:39:03,650 - The fennel and apple slaw was delicious. - Yes. 779 00:39:03,650 --> 00:39:05,620 My empanada was a little bit lacklust. 780 00:39:05,650 --> 00:39:07,420 - It could've had more filling. - Yeah. 781 00:39:07,490 --> 00:39:10,760 - Their entrée. - The squid ink lobster tortellini 782 00:39:10,800 --> 00:39:14,270 with moqueca sauce, very professional execution. 783 00:39:14,300 --> 00:39:17,070 Acidic, sweet, complementary of the lobster. 784 00:39:17,110 --> 00:39:19,080 - Yeah. - Mm-hmm. The cook on the lobster was exceptional. 785 00:39:19,110 --> 00:39:21,950 But that moqueca sauce, to get that done in 60 minutes? 786 00:39:21,950 --> 00:39:23,590 That thing normally takes 8, 10 hours to cook. 787 00:39:23,650 --> 00:39:25,660 There was definitely a lot of technique there. 788 00:39:25,730 --> 00:39:30,370 Julio and Rachel's dessert was that piña colada-inspired coconut mousse cake. 789 00:39:30,370 --> 00:39:33,840 - It's a shame, isn't it? Because the outside... - Big technical error. 790 00:39:33,910 --> 00:39:36,550 - Super gluey. It looked like rubber. Gummy. 791 00:39:36,550 --> 00:39:39,220 - Yeah. - The inside tasted delicious. 792 00:39:39,220 --> 00:39:41,920 - It's completely different than anything you've seen. - Yeah. 793 00:39:41,960 --> 00:39:46,470 There was so many other flavor profiles, and it all felt like 794 00:39:46,530 --> 00:39:48,070 very much something that you would want. 795 00:39:48,100 --> 00:39:50,610 I'm very proud of you. I'm very proud of us. 796 00:39:50,670 --> 00:39:53,180 So for the first time ever in this competition, 797 00:39:53,180 --> 00:39:54,180 we're crowning a duo. 798 00:39:54,180 --> 00:39:55,480 It's a tough call. 799 00:39:55,550 --> 00:39:56,590 We asked for restaurant quality, 800 00:39:56,590 --> 00:39:59,120 and so which duo nailed it? 801 00:39:59,160 --> 00:40:00,960 Because no one knocked every course out of the park perfectly, right? 802 00:40:01,030 --> 00:40:02,330 Sure, yeah. 803 00:40:02,360 --> 00:40:06,200 And so who was the best duo of the evening? 804 00:40:06,270 --> 00:40:08,340 - I love you. - I love you. 805 00:40:08,380 --> 00:40:12,350 Honestly, I feel like we have a very good shot of winning this. 806 00:40:12,420 --> 00:40:14,360 I think Grandma's going to be proud of us. 807 00:40:14,420 --> 00:40:15,720 - Are we in agreeance? - Absolutely. Yes. 808 00:40:15,760 --> 00:40:18,900 - Yeah. - Wow. Here we go. 809 00:40:18,930 --> 00:40:19,930 Opa! 810 00:40:21,970 --> 00:40:23,570 Let's make history. 811 00:40:37,370 --> 00:40:40,210 Come on! 812 00:40:53,200 --> 00:40:56,040 It's insane just to think that we've come this far 813 00:40:56,040 --> 00:40:59,010 and we put it all out on all three courses. 814 00:40:59,040 --> 00:41:03,520 We are one judgment away from changing the rest of our lives. 815 00:41:03,550 --> 00:41:07,760 Wow. That was amazing. 816 00:41:07,800 --> 00:41:09,800 Now, before we announce our decision tonight, 817 00:41:09,830 --> 00:41:13,810 no matter which duo leaves here tonight with the grand prize, 818 00:41:13,870 --> 00:41:17,080 you should all be incredibly proud on everything you've accomplished. 819 00:41:17,150 --> 00:41:20,560 - I'm very proud of you. - Great job, everybody. 820 00:41:20,620 --> 00:41:22,560 Great job. Great job. 821 00:41:22,630 --> 00:41:24,930 Winning "MasterChef" would be life-changing. 822 00:41:24,930 --> 00:41:27,300 We've worked incredibly hard to get to this point, 823 00:41:27,330 --> 00:41:30,670 and I feel like our bond and our culture and flavors, 824 00:41:30,670 --> 00:41:32,950 it's gonna make us the next MasterChefs. 825 00:41:32,950 --> 00:41:37,420 Now, time for the moment of truth. 826 00:41:37,450 --> 00:41:39,930 Only one duo will make history 827 00:41:39,960 --> 00:41:44,130 and win the title as America's first ever 828 00:41:44,130 --> 00:41:47,140 pair of MasterChefs. 829 00:41:47,140 --> 00:41:49,710 Just one duo will win 830 00:41:49,780 --> 00:41:54,120 a quarter of a million dollars. 831 00:41:59,400 --> 00:42:03,310 And just one duo will bring home 832 00:42:03,310 --> 00:42:06,010 the iconic MasterChef trophy. 833 00:42:09,180 --> 00:42:11,720 We're ready to be MasterChefs, 834 00:42:11,720 --> 00:42:14,460 and I'm just praying that we did enough 835 00:42:14,490 --> 00:42:16,200 to get that trophy. 836 00:42:18,140 --> 00:42:20,340 Here we go. 837 00:42:20,410 --> 00:42:23,710 America's next MasterChefs, 838 00:42:23,710 --> 00:42:26,320 the most dynamic of dynamic duos... 839 00:42:28,590 --> 00:42:31,200 Congratulations goes to... 840 00:42:45,660 --> 00:42:49,100 Jesse and Jessica! 841 00:42:59,220 --> 00:43:01,520 - Jesse! - Oh, my God! 842 00:43:01,590 --> 00:43:03,490 - Jessica! - Oh, my God! 843 00:43:03,530 --> 00:43:06,100 - Oh, my God. Thank you. - Really well done. 844 00:43:08,740 --> 00:43:11,840 Give it up one more time for Jesse and Jessica, ladies and gentlemen! 845 00:43:15,250 --> 00:43:16,790 Whoo! 846 00:43:16,790 --> 00:43:18,290 You see your picture up there? 847 00:43:18,360 --> 00:43:22,100 Oh, my God! Oh, my God. 848 00:43:22,160 --> 00:43:24,400 I am so freaking proud of this man. 849 00:43:24,470 --> 00:43:26,670 This has been such an amazing journey. 850 00:43:26,740 --> 00:43:28,680 I can't tell you how much I love this woman, 851 00:43:28,740 --> 00:43:29,910 how much she's means to me, 852 00:43:29,910 --> 00:43:31,880 what she's done to center me in my life, 853 00:43:31,920 --> 00:43:33,890 and in our cooking, and in our everyday life. 854 00:43:33,920 --> 00:43:35,790 It's been amazing. I love you. 855 00:43:35,830 --> 00:43:37,900 Those last two courses were the best. 856 00:43:37,930 --> 00:43:39,670 - Thank you. - Come here. 857 00:43:39,670 --> 00:43:41,900 Oh, my God. 858 00:43:41,940 --> 00:43:44,070 Think about what you've achieved. 859 00:43:44,070 --> 00:43:45,910 - You made it to the finale. - Love you. 860 00:43:45,940 --> 00:43:49,520 Oh, my God. Oh, my God. 861 00:43:49,550 --> 00:43:52,290 If that's okay with you. 862 00:43:53,390 --> 00:43:56,200 We're America's MasterChefs! 863 00:43:56,260 --> 00:43:58,400 Whoo! 864 00:44:00,370 --> 00:44:03,350 Wow, what a night. "MasterChef" is already casting for its next season. 865 00:44:03,380 --> 00:44:06,920 So if you think you have what it takes to become America's next MasterChef, 866 00:44:06,950 --> 00:44:09,790 then please apply to MasterChefCasting.com. 867 00:44:09,830 --> 00:44:12,160 Thank you, good luck, and good night.