1 00:00:01,801 --> 00:00:02,469 Gordon: Previously on "MasterChef: Global Gauntlet"... 2 00:00:02,669 --> 00:00:04,737 Good evening, ladies and gentlemen. 3 00:00:04,738 --> 00:00:06,472 Welcome to the "MasterChef" restaurant takeover. 4 00:00:06,473 --> 00:00:09,408 You six are gonna run this kitchen. 5 00:00:09,409 --> 00:00:12,077 This is intense. Scallops are raw. 6 00:00:12,078 --> 00:00:13,512 - Who cooked those scallops? - I did, Chef. 7 00:00:13,513 --> 00:00:15,381 Come on, Dave, please. Who cooked the salmon? 8 00:00:15,382 --> 00:00:17,216 - I did, Chef. - Black there. 9 00:00:17,217 --> 00:00:19,118 - This is such a disaster. - Julia, are you done? 10 00:00:19,119 --> 00:00:21,353 - Finish off these crostini. - Crostini? Heard, Jake. 11 00:00:21,354 --> 00:00:22,988 - Service, please. - We don't have anymore tables? 12 00:00:22,989 --> 00:00:24,890 - I don't think so. - Great job. 13 00:00:24,891 --> 00:00:28,293 - Thank you, Chef. - Congratulations goes to Blue Team. Well done. 14 00:00:28,294 --> 00:00:30,229 Jake, that's one of the best performances 15 00:00:30,230 --> 00:00:32,798 - by any captain this season. - Thank you, Chef. 16 00:00:32,799 --> 00:00:38,505 Red Team, the person most responsible for the loss is Dave. 17 00:00:41,141 --> 00:00:43,809 - Tonight... - It's semifinal night. 18 00:00:43,810 --> 00:00:46,145 ...the top five face a daunting classic. 19 00:00:46,146 --> 00:00:48,547 - Keeping up with Gordon Ramsay! - Let's go! 20 00:00:48,548 --> 00:00:53,519 - But there's a catch. - Before you get to Gordon, 21 00:00:53,520 --> 00:00:55,421 you got to get through me, baby! 22 00:00:55,422 --> 00:00:58,290 Keeping up with Tiffany and Gordon. 23 00:00:58,291 --> 00:01:00,325 This is going to be insane. 24 00:01:00,326 --> 00:01:03,062 And with a spot in the finale on the line... 25 00:01:03,063 --> 00:01:04,396 Get behind, you may not be able to catch up. 26 00:01:04,397 --> 00:01:06,031 Come on, Basia. Don't get behind. 27 00:01:06,032 --> 00:01:07,333 I'm working on it right now. 28 00:01:07,334 --> 00:01:09,001 I don't know if I'm gonna catch up. 29 00:01:09,002 --> 00:01:10,836 - one small slip... - (groans) 30 00:01:10,837 --> 00:01:12,838 - Uh-oh. - ...could cost them everythin. 31 00:01:12,839 --> 00:01:16,041 - Julia, you're gonna burn. - That's a one-way ticket home. 32 00:01:16,042 --> 00:01:17,176 - Everybody with me? - Skin side down? 33 00:01:17,177 --> 00:01:18,310 The lamb needs to be pink. 34 00:01:18,311 --> 00:01:20,145 This feels way under. 35 00:01:20,146 --> 00:01:21,313 I cannot serve raw lamb. 36 00:01:21,314 --> 00:01:22,348 He could be in real trouble. 37 00:01:22,349 --> 00:01:24,049 If I do that, the dream of being 38 00:01:24,050 --> 00:01:26,752 America's next MasterChef is finished. 39 00:01:26,753 --> 00:01:28,254 (bleep) 40 00:01:31,191 --> 00:01:37,364 (music playing) 41 00:01:39,833 --> 00:01:43,102 - It's semifinal night. - It is. It's a big one. 42 00:01:43,103 --> 00:01:45,571 This is where you do not want to get knocked out of the competition, right? 43 00:01:45,572 --> 00:01:48,474 - Nope. Made it this far. - So close. Just so close. 44 00:01:48,475 --> 00:01:52,312 One step away from the finale. This is it. 45 00:01:54,214 --> 00:01:56,348 - Whoo! All right. - Wow. 46 00:01:56,349 --> 00:01:57,449 - Let's go. - So crazy. 47 00:01:57,450 --> 00:02:01,220 Top five, everybody. Yes! 48 00:02:01,221 --> 00:02:03,355 I am jazzed to be in the top five. 49 00:02:03,356 --> 00:02:06,525 Also, the last cook standing from the Americas territory. 50 00:02:06,526 --> 00:02:10,596 And now I am just one cook away from making it to the finale. 51 00:02:10,597 --> 00:02:13,599 I am just ready to seize that opportunity. 52 00:02:13,600 --> 00:02:16,068 Ooh, look at this. We got an extra stove today. 53 00:02:16,069 --> 00:02:18,103 And somebody's in a chef jacket. 54 00:02:18,104 --> 00:02:20,339 Oh, which is never a good sign. 55 00:02:20,340 --> 00:02:25,477 Welcome back, everybody. Congratulations on making it to the final five. 56 00:02:25,478 --> 00:02:27,613 - Semifinal night. Let's go. - Yes! 57 00:02:27,614 --> 00:02:31,083 - Whoo! - Joe: Now we have two cooks from Team Africa, 58 00:02:31,084 --> 00:02:36,288 two cooks from Team Europe, and one cook from Team America. 59 00:02:36,289 --> 00:02:39,258 Well, guys, you can probably guess by Gordon's attire 60 00:02:39,259 --> 00:02:42,494 this evening what you will be facing. Any ideas? 61 00:02:42,495 --> 00:02:46,165 Both: Keeping up with Gordon Ramsay! 62 00:02:46,166 --> 00:02:47,433 - Peter: Let's go! - Oh, wow! 63 00:02:47,434 --> 00:02:49,068 Joe: That's right, guys. 64 00:02:49,069 --> 00:02:51,537 But that is not all you will have to face down tonight. 65 00:02:51,538 --> 00:02:56,241 Guys, before you get to Gordon, 66 00:02:56,242 --> 00:02:57,610 you have to first... 67 00:03:04,250 --> 00:03:06,552 - Oh! - ...get through me, baby! 68 00:03:06,553 --> 00:03:10,289 - No way! - (cheering) 69 00:03:10,290 --> 00:03:13,425 - What? - Have to get through Chef T.D.! 70 00:03:13,426 --> 00:03:16,462 - Let's go. - Oh, wow. 71 00:03:16,463 --> 00:03:18,664 - Whoo! - This is a "MasterChef" first. 72 00:03:18,665 --> 00:03:23,535 Keeping up with Tiffany and Gordon. 73 00:03:23,536 --> 00:03:27,439 First, you'll face off. Try to keep up with Tiffany. 74 00:03:27,440 --> 00:03:29,541 The cook with the worst replication 75 00:03:29,542 --> 00:03:32,578 will be eliminated immediately. 76 00:03:32,579 --> 00:03:35,581 - Oh. - After that, you'll have to keep up with me. 77 00:03:35,582 --> 00:03:38,384 - Okay. - Survive, and you are in the finale. 78 00:03:38,385 --> 00:03:41,553 Oh, my gosh. Trying to keep up with two world-renowned, esteemed chefs? 79 00:03:41,554 --> 00:03:44,089 This is gonna be insane. It's gonna be double cooking, 80 00:03:44,090 --> 00:03:46,091 double pressure, double anxiety. 81 00:03:46,092 --> 00:03:50,229 Now, Jake, for being the winning team captain the last time round, 82 00:03:50,230 --> 00:03:53,565 you've earned the final advantage of the "Global Gauntlet." 83 00:03:53,566 --> 00:03:55,601 You get to skip keeping up with Tiffany 84 00:03:55,602 --> 00:03:59,638 and move straight on to keeping up with me. 85 00:03:59,639 --> 00:04:02,408 Oh, my God. 86 00:04:02,409 --> 00:04:04,443 - So make your way up to the balcony. Let's go. - Congratulations. 87 00:04:04,444 --> 00:04:06,478 - Good job! - Congratulations. 88 00:04:06,479 --> 00:04:08,180 All right, let's do it. 89 00:04:08,181 --> 00:04:10,482 This is obviously a really huge advantage, 90 00:04:10,483 --> 00:04:14,186 being able to study everyone. And on top of that, 91 00:04:14,187 --> 00:04:16,455 I've never been able to watch a cook from the balcony before, 92 00:04:16,456 --> 00:04:19,224 and I am excited to sort of watch the stress 93 00:04:19,225 --> 00:04:20,492 and be out of it for a change. 94 00:04:20,493 --> 00:04:23,195 Okay, tonight in your first round, 95 00:04:23,196 --> 00:04:24,831 you'll be keeping up with me as I cook... 96 00:04:27,634 --> 00:04:30,602 - ...a beautiful pan-roasted halibut. - Ooh. 97 00:04:30,603 --> 00:04:34,606 Tiffany: With a red chermoula, fonio, fennel and orange salad, 98 00:04:34,607 --> 00:04:36,508 - and a garlic sauce. - Mm. 99 00:04:36,509 --> 00:04:38,210 Remember, I'm your clock, 100 00:04:38,211 --> 00:04:40,646 so listen close and don't miss a beat. 101 00:04:40,647 --> 00:04:43,048 - Oh, boy. - Once I'm done, 102 00:04:43,049 --> 00:04:45,684 you'll have 30 seconds to complete your dish. 103 00:04:45,685 --> 00:04:50,022 - 30 seconds. - Okay, our time starts now! 104 00:04:50,023 --> 00:04:52,424 All right? Let's go. We're going to get started on our fonio. 105 00:04:52,425 --> 00:04:55,394 So grab your onion, grab your bay leaves. 106 00:04:55,395 --> 00:04:58,297 We're gonna do a quarter of an onion, small dice. 107 00:04:58,298 --> 00:05:00,632 - Oh. - Make sure the dice is even. 108 00:05:00,633 --> 00:05:03,535 - Come on. - Onion goes in. 109 00:05:03,536 --> 00:05:04,670 Add pepper, add salt. 110 00:05:04,671 --> 00:05:06,772 I'm gonna add my bay leaf in. 111 00:05:06,773 --> 00:05:08,807 All right, while we do that, we're gonna toast some seeds. 112 00:05:08,808 --> 00:05:10,676 All right, I have some cumin seeds. 113 00:05:10,677 --> 00:05:13,178 - I have some coriander seeds. - Nice. 114 00:05:13,179 --> 00:05:16,048 - Let it toast. All right, how's your onion? - Yes, Chef. 115 00:05:16,049 --> 00:05:19,518 - Is it soft? Is it sweating? Let's add in our fonio. - Both: Yes, Chef. 116 00:05:19,519 --> 00:05:22,988 That's that grain right here. Fonio goes in. 117 00:05:22,989 --> 00:05:25,324 Joe: Fonio very interesting African ancient grain. 118 00:05:25,325 --> 00:05:27,693 - Yeah, it's like a fine couscous. - Was it all the fonio? 119 00:05:27,694 --> 00:05:29,595 - Tiffany: All of it. - Yes, Chef. 120 00:05:29,596 --> 00:05:32,331 - All of it, Basia. - Next, I got some chicken stock. 121 00:05:32,332 --> 00:05:34,700 The fonio takes double the amount of liquid, 122 00:05:34,701 --> 00:05:37,302 so use the bowl as a measuring device. 123 00:05:37,303 --> 00:05:38,470 One and two. 124 00:05:38,471 --> 00:05:40,072 Gordon: It's important to measure now. 125 00:05:40,073 --> 00:05:41,440 - Yeah. Double the amount. - Double the amount. 126 00:05:41,441 --> 00:05:42,574 Gordon: Got to be precise here. 127 00:05:42,575 --> 00:05:43,809 Tiffany: I'm gonna bring that to a boil, 128 00:05:43,810 --> 00:05:45,744 then we're gonna reduce that down. 129 00:05:45,745 --> 00:05:48,080 - What is Basia doing? - She just kind of freestyled it, 130 00:05:48,081 --> 00:05:50,816 so she has not enough grain in the pan and not enough chicken stock. 131 00:05:50,817 --> 00:05:53,719 - Damn. - All right, so let's move on. 132 00:05:53,720 --> 00:05:56,422 - Yes, Chef. - The challenge just started, 133 00:05:56,423 --> 00:05:57,856 and Chef T.D. is moving. 134 00:05:57,857 --> 00:06:00,125 We're gonna make our chermoula now. 135 00:06:00,126 --> 00:06:02,695 I have some red bell peppers. I need you to cut three of them. 136 00:06:02,696 --> 00:06:05,330 - Yes, Chef. - How we looking on our spices? 137 00:06:05,331 --> 00:06:06,732 You see that? That smoke coming off? 138 00:06:06,733 --> 00:06:08,600 - We're ready. You smell it? - Wow. 139 00:06:08,601 --> 00:06:10,869 - There you go, but don't burn the seeds. - Eh. 140 00:06:10,870 --> 00:06:13,172 Here they have to be careful. 'Cause if you've never done this before, 141 00:06:13,173 --> 00:06:16,308 - and you slightly burn them, it becomes bitter, right? - That's it. 142 00:06:16,309 --> 00:06:17,710 Tiffany: Julia, you're going to burn. 143 00:06:17,711 --> 00:06:19,378 And then you're gonna have to start over if you burn. 144 00:06:19,379 --> 00:06:21,613 - Oh, my God. - All right, seeds are gonna go 145 00:06:21,614 --> 00:06:24,450 - into your spice grinder. - I'm trying to block out 146 00:06:24,451 --> 00:06:26,151 the noise and distractions 147 00:06:26,152 --> 00:06:28,520 and just think what is she doing right now 148 00:06:28,521 --> 00:06:30,589 and what is she probably be going to do next? 149 00:06:30,590 --> 00:06:32,458 I'm gonna let it run. I want to break it up, 150 00:06:32,459 --> 00:06:34,626 - but I don't want it too fine. - Wow. 151 00:06:34,627 --> 00:06:36,328 See that? That's what we want right there. 152 00:06:36,329 --> 00:06:38,263 - It's fragrant. - Pete: Oh! 153 00:06:38,264 --> 00:06:41,266 - Oh, (bleep). Pete. - Mistakes are going to happen in the kitchen. 154 00:06:41,267 --> 00:06:43,702 It's not gonna be perfect. But I've got to keep moving. 155 00:06:43,703 --> 00:06:45,237 Come on, Pete. Lock in, lock in. 156 00:06:45,238 --> 00:06:46,605 Where you at, Basia? 157 00:06:46,606 --> 00:06:48,440 Get it into your spice grinder. Blend it up. 158 00:06:48,441 --> 00:06:50,509 - Got it. Okay. - Let's go. 159 00:06:50,510 --> 00:06:54,113 Get yourself a bowl. Add in those peppers. 160 00:06:54,114 --> 00:06:57,483 So now we need a nice handful of cilantro and parsley. 161 00:06:57,484 --> 00:06:59,051 All right, go ahead and chop that up. 162 00:06:59,052 --> 00:07:00,486 Let's go. Don't get behind. 163 00:07:00,487 --> 00:07:02,054 You get behind, you may not be able to catch up. 164 00:07:02,055 --> 00:07:03,622 - Yes, Chef. - Cilantro. 165 00:07:03,623 --> 00:07:06,358 Cilantro and parsley goes in the bowl. 166 00:07:06,359 --> 00:07:08,460 Next, coriander, cumin. 167 00:07:08,461 --> 00:07:10,729 I put just about a teaspoon in there. 168 00:07:10,730 --> 00:07:15,367 - Okay. - After that, olive oil, salt, and we need lemon. 169 00:07:15,368 --> 00:07:16,869 Anytime I'm using lemon, I'm using the zest. 170 00:07:16,870 --> 00:07:18,504 - Love that. - You're with me? 171 00:07:18,505 --> 00:07:19,505 - Yes, Chef. - Parsley. 172 00:07:19,506 --> 00:07:21,740 - Great. - Olive oil. 173 00:07:21,741 --> 00:07:24,510 Use a strainer and get that juice right on in there. 174 00:07:24,511 --> 00:07:27,379 Did y'all taste it? Mmm, that's good. 175 00:07:27,380 --> 00:07:28,947 - Tastes good. - Everybody with me? 176 00:07:28,948 --> 00:07:30,382 All: Yes, Chef. 177 00:07:30,383 --> 00:07:32,651 All right, fonio should be almost done. 178 00:07:32,652 --> 00:07:35,521 Turn it off and set it to the side. Don't open it. 179 00:07:35,522 --> 00:07:37,691 You know how we cook rice. We don't open it. 180 00:07:39,793 --> 00:07:42,194 - Basia: - I'm looking at my fonioand I'm thinking, like, 181 00:07:42,195 --> 00:07:43,796 oh, my God, is it supposed to look like this? 182 00:07:43,797 --> 00:07:45,497 Is this how much I'm supposed to have? 183 00:07:45,498 --> 00:07:47,299 Looks like there's nothing in there. 184 00:07:47,300 --> 00:07:49,335 - Uh-oh. - Was I supposed to put the whole fonio in it? 185 00:07:49,336 --> 00:07:53,672 And I'm realizing I was supposed to pour all the fonio in. 186 00:07:53,673 --> 00:07:55,341 All of it, twice as much chicken stock. 187 00:07:55,342 --> 00:07:57,776 - Got it. Thank you. - Tiffany: All right, moving on. 188 00:07:57,777 --> 00:08:00,546 We're making a vinaigrette for our fennel salad. 189 00:08:00,547 --> 00:08:02,214 I am so stressed right now. 190 00:08:02,215 --> 00:08:05,217 Chef Tiffany's ahead three, four steps now. 191 00:08:05,218 --> 00:08:07,686 Grab your orange, grab your lemon. Come on, Basia. 192 00:08:07,687 --> 00:08:10,422 - Okay. - And now I don't know if I'm gonna catch up. 193 00:08:10,423 --> 00:08:12,858 - Basia's all over the place. - Oh, boy. 194 00:08:12,859 --> 00:08:13,893 I'm behind. 195 00:08:23,436 --> 00:08:25,237 - Come on, Basia. - Okay. 196 00:08:25,238 --> 00:08:27,706 - Basia's behind. - We're gonna squeeze that lemon right on in. 197 00:08:27,707 --> 00:08:30,442 We're going to squeeze that orange right on in. 198 00:08:30,443 --> 00:08:32,244 Come on, Basia. You got this. 199 00:08:32,245 --> 00:08:34,980 - Orange, lemon. - You need all that flavor. 200 00:08:34,981 --> 00:08:37,682 This is gonna be a very aggressively seasoned dish. 201 00:08:37,683 --> 00:08:41,586 Aggressively, Joe? It's not aggressive. 202 00:08:41,587 --> 00:08:43,856 Aggressive means you know what you're doing. 203 00:08:43,857 --> 00:08:46,725 Next, we're going to sweeten it up with a touch of honey. 204 00:08:46,726 --> 00:08:49,261 Honey. Orange, lemon, honey. 205 00:08:49,262 --> 00:08:52,831 Then, to finish it off, olive oil, some salt, and some pepper. 206 00:08:52,832 --> 00:08:55,000 So we got our vinaigrette done. 207 00:08:55,001 --> 00:08:57,269 We are now gonna work on the fish. 208 00:08:57,270 --> 00:08:59,939 The thing about halibut is you don't want to overcook it. 209 00:09:01,875 --> 00:09:04,877 - The most tricky fish. - A little salt and a little pepper. 210 00:09:04,878 --> 00:09:06,912 I'm going to do two filets here, 211 00:09:06,913 --> 00:09:08,480 and I'm gonna have one as a backup. 212 00:09:08,481 --> 00:09:10,883 I'm gonna add in my canola oil here. 213 00:09:10,884 --> 00:09:13,752 My fish goes on, belly side down. 214 00:09:13,753 --> 00:09:14,887 - You hear that? - Yes, Chef. 215 00:09:14,888 --> 00:09:19,858 Um, which side? Oh, my gosh. 216 00:09:19,859 --> 00:09:21,760 - Right? Y'all with me? - Yes, Chef. 217 00:09:21,761 --> 00:09:23,762 Julia's only putting one piece of fish in. 218 00:09:23,763 --> 00:09:25,898 - So she's got no backup. - Back to the salad. 219 00:09:25,899 --> 00:09:28,500 We're going to segment some oranges. 220 00:09:28,501 --> 00:09:30,302 So I take the top, I take the bottom, 221 00:09:30,303 --> 00:09:33,906 - and I come around the sides. - Both: Yes, Chef. 222 00:09:33,907 --> 00:09:36,942 I don't want to see any white on that orange. 223 00:09:36,943 --> 00:09:40,646 - No pith from Tiff. - No pith on Tiff. 224 00:09:40,647 --> 00:09:43,315 - Let's get t-shirts made. - Yes. 225 00:09:43,316 --> 00:09:45,117 - How many segments, Chef? - The whole orange. 226 00:09:45,118 --> 00:09:46,652 - Heard. - Um... 227 00:09:46,653 --> 00:09:49,521 Let's go. Whole orange is done, Basch? 228 00:09:49,522 --> 00:09:51,056 No. I'm working on it right now. 229 00:09:51,057 --> 00:09:53,325 Come on. Catch up, catch up, catch up. 230 00:09:53,326 --> 00:09:57,062 Next, we have our fennel here. I'm gonna cut the top and the bottom off. 231 00:09:57,063 --> 00:10:01,266 - Yes, Chef. - Now grab our mandolin. We want it to be really thin. 232 00:10:01,267 --> 00:10:02,668 Give me at least 10 slices here. 233 00:10:02,669 --> 00:10:03,936 I can't watch this part. 234 00:10:03,937 --> 00:10:06,305 The mandolin has a lot of victims. 235 00:10:06,306 --> 00:10:09,541 Tiffany: Keep those fingers. Moving on. How's our fish? 236 00:10:09,542 --> 00:10:11,810 Oh, yeah! Look at that. 237 00:10:11,811 --> 00:10:13,078 - That's it right there, y'all. - Beautiful. 238 00:10:13,079 --> 00:10:15,347 - All right, great. - Come on, guys. 239 00:10:15,348 --> 00:10:18,684 - I'm seeing smoke. - Julia, if you are smoking up a storm, 240 00:10:18,685 --> 00:10:20,953 you are much hotter than me. Turn your pan down. 241 00:10:20,954 --> 00:10:22,821 - Control your heat. - Yes, Chef. 242 00:10:22,822 --> 00:10:25,624 Chef Tiffany points out that my fish is smoking too much. 243 00:10:25,625 --> 00:10:29,094 And then that's when I realize I forgot to add my second filet. 244 00:10:29,095 --> 00:10:31,096 (bleep) Let me think. Let me think. Let me think. 245 00:10:31,097 --> 00:10:33,365 - Julia, don't do that. - Gordon: Julia's now putting-- 246 00:10:33,366 --> 00:10:37,069 - She added the second fish. - Now? Two minutes after it's been in the pan. 247 00:10:37,070 --> 00:10:39,972 Now I'm going to add in a little bit of butter. It's basting time. 248 00:10:39,973 --> 00:10:43,008 - Yes, Chef. - I have never made a dish like this before. 249 00:10:43,009 --> 00:10:44,710 Never cooked halibut before in my life. 250 00:10:44,711 --> 00:10:46,679 Now go in the oven directly. 251 00:10:46,680 --> 00:10:48,580 But this fish is the star of this dish. 252 00:10:48,581 --> 00:10:49,982 So you have to nail your protein. 253 00:10:49,983 --> 00:10:51,850 If you don't, it's a one-way ticket home. 254 00:10:51,851 --> 00:10:53,852 Joe: There's no medium-rare or medium on halibut. 255 00:10:53,853 --> 00:10:56,121 - It's cooked through. - Let's just hope the one is good. 256 00:10:56,122 --> 00:10:57,723 The most unforgiving fish on the planet. 257 00:10:57,724 --> 00:10:59,725 Tiffany: Let's go. Home stretch. 258 00:10:59,726 --> 00:11:02,094 - Okay. - Now we're gonna finish our salad. 259 00:11:02,095 --> 00:11:04,096 I'm gonna take a little bit of fresh dill. 260 00:11:04,097 --> 00:11:05,597 - Y'all with me? - Yes, Chef. 261 00:11:05,598 --> 00:11:07,132 Grab your fonio and fluff that. 262 00:11:07,133 --> 00:11:10,002 You see how fluffy it is? That's what we want. 263 00:11:10,003 --> 00:11:12,404 It's gonna go fast now. This dish is going to come together quick. 264 00:11:12,405 --> 00:11:15,007 - They better hurry up. - Fish is in the oven. Fonio's done. 265 00:11:15,008 --> 00:11:17,609 All right, let's make a garlic sauce. 266 00:11:17,610 --> 00:11:19,144 Grab your bowl. Grab your garlic. 267 00:11:19,145 --> 00:11:21,613 - Grab your yogurt. - Ay-yi-yi. 268 00:11:21,614 --> 00:11:24,116 One clove of garlic. A small clove. 269 00:11:24,117 --> 00:11:26,552 - Heidi's neck and neck. - Yeah, yeah. Heidi's right on her. 270 00:11:26,553 --> 00:11:28,620 - Heidi: - This is the hardestcook that I've donethe whole competition 271 00:11:28,621 --> 00:11:30,122 because we're so close to the finale. 272 00:11:30,123 --> 00:11:32,424 So I can feel it! I can touch it! 273 00:11:32,425 --> 00:11:36,428 Tiffany: Get your yogurt in the bowl. Salt, olive oil. 274 00:11:36,429 --> 00:11:39,665 My whole life has been a preparation for this moment, you know? 275 00:11:39,666 --> 00:11:41,033 The different work I've done, 276 00:11:41,034 --> 00:11:42,735 I think it's prepared me for this. 277 00:11:42,736 --> 00:11:45,771 Let's grab our fish out. Let's turn it. 278 00:11:45,772 --> 00:11:48,040 Whoo! Look at that color, y'all. 279 00:11:48,041 --> 00:11:50,776 If it is not golden brown, you might need to keep searing. 280 00:11:50,777 --> 00:11:55,047 - Peter: Perfect. We good. - (Julia sighs) 281 00:11:55,048 --> 00:11:57,916 Go ahead and get that garlic sauce in the squeeze bottle. 282 00:11:57,917 --> 00:12:01,020 We got our vinaigrette. We got our chermoula done. 283 00:12:01,021 --> 00:12:03,789 Fish is now out of the oven. Get your plate! 284 00:12:03,790 --> 00:12:05,691 - Heard, Chef. - Yes, Chef. Oh, my God. 285 00:12:05,692 --> 00:12:09,194 Get your fennel salad. Get your vinaigrette. Pour just a little bit. 286 00:12:09,195 --> 00:12:13,432 Mix, mix, mix, so that is marinating with the fennel and the dill. 287 00:12:13,433 --> 00:12:16,468 Let's go. Fonio on the plate. Y'all pay attention. 288 00:12:16,469 --> 00:12:19,672 - Fonio goes down right on the side. - Yes, Chef. 289 00:12:19,673 --> 00:12:22,008 Right on top of that goes my fish. 290 00:12:22,942 --> 00:12:26,146 (bleep) me. Jeez. 291 00:12:27,213 --> 00:12:28,947 Uh-oh, Peter's doing another plate. 292 00:12:28,948 --> 00:12:31,083 Then we take that chermoula, 293 00:12:31,084 --> 00:12:33,719 and we're just gonna ladle that right over the top. 294 00:12:33,720 --> 00:12:37,222 I think that he's not happy with the plating on the first one. 295 00:12:37,223 --> 00:12:39,425 Then we go with our fennel salad. 296 00:12:39,426 --> 00:12:41,126 I want oranges. I want fennel. 297 00:12:41,127 --> 00:12:42,961 Next, we have a little bit of that sauce. 298 00:12:42,962 --> 00:12:46,832 Just put a dollop right on top and all around the sides. 299 00:12:46,833 --> 00:12:48,634 I'm looking for five in total. Boom. 300 00:12:48,635 --> 00:12:50,836 - Joe: Let's go. Let's go. - Gordon: Heidi's in front. 301 00:12:50,837 --> 00:12:53,472 - Okay. - Tiffany: Next, grab your garnish. 302 00:12:53,473 --> 00:12:56,975 Put it right there on the side. All right, I am finished. 303 00:12:56,976 --> 00:12:58,844 You have 30 seconds to finish your plate. 304 00:12:58,845 --> 00:13:01,113 - Let's go, come on! - Let's go. 30 seconds, guys. 305 00:13:01,114 --> 00:13:05,651 - Basia: Got it. - All right, come on. (gasps) 306 00:13:05,652 --> 00:13:07,853 - (bleep) Oh, my God. - Come on, come on, come on. 307 00:13:07,854 --> 00:13:09,121 Don't just use the squeeze bottle. Use a spoon. 308 00:13:09,122 --> 00:13:10,856 - Heard. - Gordon: 20 seconds. 309 00:13:10,857 --> 00:13:13,025 - Let's go. - Where were the-- five dots? 310 00:13:13,026 --> 00:13:15,994 Oh, my God. I don't think she's gonna finish. 311 00:13:15,995 --> 00:13:18,864 - (bleep) - Judges: Ten, nine, eight, 312 00:13:18,865 --> 00:13:22,868 seven, six, five, four, 313 00:13:22,869 --> 00:13:25,004 three, two, one. 314 00:13:25,005 --> 00:13:26,138 - And stop! - Hands up. 315 00:13:26,139 --> 00:13:29,274 - Huh. (bleep) - Gordon: Well done. 316 00:13:29,275 --> 00:13:32,745 - Wow. - (bleep) squeeze bottle, bro. 317 00:13:32,746 --> 00:13:35,280 That was intense. 318 00:13:35,281 --> 00:13:38,017 Oh, my God. Chef Tiffany is so methodical. 319 00:13:38,018 --> 00:13:40,285 Could tell that she has been cooking for so long, 320 00:13:40,286 --> 00:13:42,154 and I think I was too frantic. 321 00:13:42,155 --> 00:13:44,757 I really messed up with the sear on my fish. 322 00:13:44,758 --> 00:13:46,058 I hope my flavors are there, 323 00:13:46,059 --> 00:13:48,494 but I'm with four other really talented chefs, 324 00:13:48,495 --> 00:13:50,195 so I feel nervous. 325 00:13:50,196 --> 00:13:52,064 There's so much on the line right now. 326 00:13:52,065 --> 00:13:54,968 Finish line is right there, so hopefully I don't go home. 327 00:14:00,240 --> 00:14:01,241 Damn. 328 00:14:09,916 --> 00:14:11,917 Right, all four of you, well done. 329 00:14:11,918 --> 00:14:15,187 What a performance. Tiffany's dish looks immaculate. 330 00:14:15,188 --> 00:14:17,289 Now it's time to look at everybody else's. 331 00:14:17,290 --> 00:14:20,592 - Peter, please bring the dish down. - Yes, Chef. 332 00:14:20,593 --> 00:14:23,062 It's hard to say in this moment if I've done enough to stay. 333 00:14:23,063 --> 00:14:25,330 It's very difficult to replicate someone's plate, 334 00:14:25,331 --> 00:14:29,168 and especially if that someone is professional chef Tiffany Derry. 335 00:14:29,169 --> 00:14:32,304 All right, Peter, there are a lot of, obviously, similarities, 336 00:14:32,305 --> 00:14:33,939 but, you know, details matter. 337 00:14:33,940 --> 00:14:35,941 The oranges are missing from this dish, 338 00:14:35,942 --> 00:14:38,043 and you forgot the garnish, too. 339 00:14:38,044 --> 00:14:40,212 Your fish looks seared nicely, 340 00:14:40,213 --> 00:14:42,081 but we'll see what the cook looks like on the inside. 341 00:14:42,082 --> 00:14:46,218 - Yes, Chef. - Let's take a look. 342 00:14:46,219 --> 00:14:48,421 Really nice. Nicely cooked. 343 00:14:57,330 --> 00:14:59,098 All right, your fish is cooked really nice. 344 00:14:59,099 --> 00:15:02,201 Fonio, it seemed like you were a little undercooked, 345 00:15:02,202 --> 00:15:04,670 but overall, it still eats really well. 346 00:15:04,671 --> 00:15:07,039 - Thank you, Chef. - That fish is cooked beautifully. 347 00:15:07,040 --> 00:15:10,209 It does need a bit more seasoning. But that red chermoula? Delicious. 348 00:15:10,210 --> 00:15:12,778 - Yes, Chef. - Your dish is very, very similar, 349 00:15:12,779 --> 00:15:17,249 but not quite as sophisticated, as punchy as Tiffany's dish. 350 00:15:17,250 --> 00:15:18,884 But it's a tough challenge. Nice work. 351 00:15:18,885 --> 00:15:20,386 - Thank you, Joe. - Thank you, Peter. 352 00:15:20,387 --> 00:15:22,254 - Thank you, Chef. - Good job, Pete. 353 00:15:22,255 --> 00:15:24,424 - All right, Pete. - Good job, Peter. 354 00:15:26,159 --> 00:15:28,827 All right, let's take a look at Julia's. 355 00:15:28,828 --> 00:15:30,129 Let's go, Julia. 356 00:15:30,130 --> 00:15:32,031 I am dreading that I didn't do enough. 357 00:15:32,032 --> 00:15:35,134 We were asked to make a replication of Chef Tiffany's dish, 358 00:15:35,135 --> 00:15:37,870 and I am not proud of the way that my dish looks. 359 00:15:37,871 --> 00:15:40,406 Hmm. The plate looks a little messy. 360 00:15:40,407 --> 00:15:44,910 Too much of everything. And we do want a better sear on the fish. 361 00:15:44,911 --> 00:15:46,346 Heard. 362 00:15:57,691 --> 00:15:59,825 All right, Julia, the good thing here is that 363 00:15:59,826 --> 00:16:02,194 it tastes better than the clunkiness of the plating. 364 00:16:02,195 --> 00:16:04,296 Your fish is really nicely seasoned, 365 00:16:04,297 --> 00:16:06,999 but the red chermoula needed more salt. 366 00:16:07,000 --> 00:16:08,033 But the fonio is nicely cooked. 367 00:16:08,034 --> 00:16:09,168 Thank you, Chef. 368 00:16:09,169 --> 00:16:10,903 Fish, seasoned beautifully. 369 00:16:10,904 --> 00:16:12,171 The let down here is the fennel. 370 00:16:12,172 --> 00:16:13,706 It's clumsy on the plating. 371 00:16:13,707 --> 00:16:15,274 I expect at this stage of the competition, 372 00:16:15,275 --> 00:16:19,044 - you to have way more finesse. - 100%, Chef. 373 00:16:19,045 --> 00:16:21,046 You did a good job of channeling the flavor. 374 00:16:21,047 --> 00:16:23,449 I wish the aesthetic was better. 375 00:16:23,450 --> 00:16:25,417 - Yes, Joe. - All right. Thank you, Julia. 376 00:16:25,418 --> 00:16:28,320 - Thank you, guys. - Lucky she got it cooked nicely there. 377 00:16:28,321 --> 00:16:30,923 I know. But it needs a harder sear like you said, right? 378 00:16:30,924 --> 00:16:32,258 Yeah. 379 00:16:33,927 --> 00:16:36,195 Heidi, please bring your dish up. 380 00:16:36,196 --> 00:16:38,063 I actually really enjoyed this challenge. 381 00:16:38,064 --> 00:16:39,865 I feel like I've done a good job. 382 00:16:39,866 --> 00:16:42,735 I really do. But until the judges actually taste it, 383 00:16:42,736 --> 00:16:44,470 I'm feeling a little nervous, I'm not gonna lie. 384 00:16:44,471 --> 00:16:47,006 Tiffany: All right, visually you have everything on the plate, 385 00:16:47,007 --> 00:16:51,210 - including the garnish that others missed. - Yes, Chef. 386 00:16:51,211 --> 00:16:54,447 - All right. Nicely cooked. - Thank you, Chef. 387 00:17:01,488 --> 00:17:03,489 Your fish is beautiful in the inside. 388 00:17:03,490 --> 00:17:06,325 The fonio itself, it has great flavor. 389 00:17:06,326 --> 00:17:08,993 The chermoula needed more olive oil 390 00:17:08,994 --> 00:17:11,497 so that it's not too strong, doesn't overpower the fish. 391 00:17:11,498 --> 00:17:13,399 - Nice job, though. - Thank you, Chef. 392 00:17:13,400 --> 00:17:15,768 Heidi, well done. I mean, it looks identical. 393 00:17:15,769 --> 00:17:17,502 Flavor-wise, it's all there. You did a really good job. 394 00:17:17,503 --> 00:17:19,238 - Thank you, Chef. - Well done. 395 00:17:19,239 --> 00:17:20,806 You know, keeping up is challenging 396 00:17:20,807 --> 00:17:24,108 because some people interpret it as exactly following 397 00:17:24,109 --> 00:17:25,411 a professional cook's movements. 398 00:17:25,412 --> 00:17:27,780 And I think the success of this is that, Heidi, 399 00:17:27,781 --> 00:17:32,217 you are able to channel Tiffany's sensibility in the dish you replicated. 400 00:17:32,218 --> 00:17:34,253 - So I compliment you for that. - Thank you, Joe. 401 00:17:34,254 --> 00:17:35,454 - Thank you, Heidi. - Thank you. 402 00:17:35,455 --> 00:17:37,256 Good job. 403 00:17:37,257 --> 00:17:39,958 - Yeah, that's the closest. - Yeah. Definitely. 404 00:17:39,959 --> 00:17:41,494 Congratulations. 405 00:17:45,265 --> 00:17:47,766 Right. Please step forward, Basia. 406 00:17:47,767 --> 00:17:50,803 I'm terrified because everybody's dishes were good. 407 00:17:50,804 --> 00:17:53,038 You know, a couple of little mishaps here and there. 408 00:17:53,039 --> 00:17:54,540 - But mine? - Thank you. 409 00:17:54,541 --> 00:17:59,511 I got a lot of hot mess express going on in this dish. 410 00:17:59,512 --> 00:18:04,316 Tiffany: So a little clunky, and it's obvious that you were behind. 411 00:18:04,317 --> 00:18:08,420 The fish needs more color. The fennel salad looks undressed. 412 00:18:08,421 --> 00:18:11,023 It's the same elements of the dish, 413 00:18:11,024 --> 00:18:13,192 just doesn't look like mine at all. 414 00:18:13,193 --> 00:18:14,627 Yes, Chef. 415 00:18:18,264 --> 00:18:22,134 - So, Basia, this one is under. - Okay. 416 00:18:22,135 --> 00:18:24,503 Where you see that sort of gloss, right? 417 00:18:24,504 --> 00:18:26,506 - Yes. - Damn. 418 00:18:34,547 --> 00:18:38,117 All right, Basia, obviously you know the fish is undercooked here. 419 00:18:38,118 --> 00:18:40,853 The thing on the plate that actually is uplifting is the red chermoula. 420 00:18:40,854 --> 00:18:44,456 - It's nice. It has some smokiness. - Thank you, Chef. 421 00:18:44,457 --> 00:18:46,992 Fonio, sadly, you got the ratios wrong there. 422 00:18:46,993 --> 00:18:49,962 Needs more stock and time to fluff up. What a shame. 423 00:18:49,963 --> 00:18:52,865 In this dish, I can taste the lack of organization, 424 00:18:52,866 --> 00:18:56,468 the panic, and the total disarray of what happened. 425 00:18:56,469 --> 00:18:58,671 - Thank you, Basia. - Thank you, guys. 426 00:18:58,672 --> 00:19:01,206 Damn. 427 00:19:01,207 --> 00:19:03,677 Oh, Basia, Basia, Basia. 428 00:19:05,478 --> 00:19:06,612 Right, please make your way round the front. 429 00:19:06,613 --> 00:19:08,714 Excuse us a moment. Thank you. 430 00:19:08,715 --> 00:19:11,083 Wow. Okay. 431 00:19:11,084 --> 00:19:13,619 - There was one almost replica. - Yeah. 432 00:19:13,620 --> 00:19:16,221 - Joe: Heidi's dish was good. - Between Julia and Basia, 433 00:19:16,222 --> 00:19:18,323 both of them had so many mistakes. 434 00:19:18,324 --> 00:19:19,491 Julia's, it needed more color on the fish. 435 00:19:19,492 --> 00:19:23,629 - But visually-- - It's a mess. 436 00:19:23,630 --> 00:19:25,631 - ...being under-- yeah. - Joe: It was totally undercooked, guys. 437 00:19:25,632 --> 00:19:27,567 Gordon: All in agreeance? Shall we? 438 00:19:31,104 --> 00:19:32,371 Right, all of you, well done. 439 00:19:32,372 --> 00:19:33,639 Each and every one of you did your very best 440 00:19:33,640 --> 00:19:37,142 to keep up with Tiffany, but it's clear to us 441 00:19:37,143 --> 00:19:42,247 there's one cook who missed the mark more than the others. 442 00:19:42,248 --> 00:19:45,718 The person leaving "MasterChef," sadly, 443 00:19:45,719 --> 00:19:48,520 is Basia. 444 00:19:48,521 --> 00:19:52,124 Sadly, the main protein was undercooked. 445 00:19:52,125 --> 00:19:55,060 But, Basia, the energy and the excitement 446 00:19:55,061 --> 00:19:57,563 and the fun you bring into this kitchen is exemplary. 447 00:19:57,564 --> 00:20:00,199 - How proud are you? - I'm very proud of myself 448 00:20:00,200 --> 00:20:04,937 because I never even thought that I would be here and cooking for all three of you. 449 00:20:04,938 --> 00:20:07,940 - It's a dream come true. - Come and say goodbye, girl. 450 00:20:07,941 --> 00:20:10,542 - Come on. Take care of yourself, will you, please? - Thank you. Absolutely. 451 00:20:10,543 --> 00:20:14,380 It is very hard to leave the MasterChef kitchen, 452 00:20:14,381 --> 00:20:17,416 but I came to prove to my husband Michael 453 00:20:17,417 --> 00:20:20,386 that I am the better cook. 454 00:20:20,387 --> 00:20:23,655 I'll be honest, it's actually better than her husband's dish first time around. 455 00:20:23,656 --> 00:20:28,627 The next top dish, from Team Europe, Basia! 456 00:20:28,628 --> 00:20:30,429 Yeah! 457 00:20:30,430 --> 00:20:33,966 The flavors are exquisite. Really, really well done. 458 00:20:33,967 --> 00:20:36,568 I've learned to believe in myself even more. 459 00:20:36,569 --> 00:20:40,172 You're honest to your roots and to the flavors you grew up with. 460 00:20:40,173 --> 00:20:42,941 - Thank you. - I am very excited 461 00:20:42,942 --> 00:20:45,978 to get back home to pursue our culinary dream, 462 00:20:45,979 --> 00:20:49,314 and it's to open up a small little restaurant in Jersey. 463 00:20:49,315 --> 00:20:52,184 So watch out. You're gonna wanna come and eat. 464 00:20:52,185 --> 00:20:55,921 - Whoo, Basia! - Love you guys! 465 00:20:55,922 --> 00:20:58,424 Jersey style! 466 00:20:58,425 --> 00:21:01,694 Right, that is just the first round. 467 00:21:01,695 --> 00:21:06,198 Jake, make your way down here. Let's go. 468 00:21:06,199 --> 00:21:08,133 I am starting to feel super nervous. 469 00:21:08,134 --> 00:21:12,738 This is the last cook separating us from that finale. 470 00:21:12,739 --> 00:21:16,809 I mean, this is the culmination of all of those challenges, 471 00:21:16,810 --> 00:21:18,243 all of the hardships. 472 00:21:18,244 --> 00:21:20,346 - Right. You guys ready? - Yes, Chef. 473 00:21:20,347 --> 00:21:23,315 It literally all comes down to whether or not 474 00:21:23,316 --> 00:21:24,516 we are going to be able to keep up 475 00:21:24,517 --> 00:21:26,820 with one of the world's top chefs. 476 00:21:37,030 --> 00:21:41,233 All right, everybody, now it's time to get ready to keep up with Gordon. 477 00:21:41,234 --> 00:21:42,768 Just four home cooks remaining 478 00:21:42,769 --> 00:21:46,638 and only three of you will make it to the finale. 479 00:21:46,639 --> 00:21:48,507 If you want to earn one of those spots, 480 00:21:48,508 --> 00:21:52,244 you must perfectly replicate one of my signature dishes 481 00:21:52,245 --> 00:21:56,615 - at the same time as me. - Oof. 482 00:21:56,616 --> 00:21:59,719 - Right. Everybody ready? Good. - Yes, Chef. 483 00:22:02,389 --> 00:22:07,393 In this round, you'll be keeping up with me as I cook 484 00:22:07,394 --> 00:22:10,996 a delicious herb-crusted rack of lamb... 485 00:22:10,997 --> 00:22:13,565 - Wow. - Beautiful. 486 00:22:13,566 --> 00:22:17,302 ...with roasted eggplant purée, fresh pea fricassée, 487 00:22:17,303 --> 00:22:20,406 pickled turnips, and a mint sauce. 488 00:22:20,407 --> 00:22:22,041 - Wow. - Here's the kicker. 489 00:22:22,042 --> 00:22:25,811 Tiffany gave you 30 seconds to complete your dish. 490 00:22:25,812 --> 00:22:29,481 I'm giving you 15 seconds to complete your dish. 491 00:22:29,482 --> 00:22:32,818 - This is going to be insane. - Head round to your stations. Let's go. 492 00:22:32,819 --> 00:22:34,420 Knowing that once he's done plating, 493 00:22:34,421 --> 00:22:36,321 we only have 15 seconds, 494 00:22:36,322 --> 00:22:38,257 this is going to be extremely difficult. 495 00:22:38,258 --> 00:22:40,426 Right. Good luck to all four of you. 496 00:22:40,427 --> 00:22:42,828 Our time starts now. 497 00:22:42,829 --> 00:22:45,698 First off, turn the gas on. Get those pans warm. 498 00:22:45,699 --> 00:22:47,666 - Yes, Chef. - Grab your lamb. 499 00:22:47,667 --> 00:22:50,569 Lightly season both sides, yes? 500 00:22:50,570 --> 00:22:52,705 - Salt and pepper. - Yes, Chef. 501 00:22:52,706 --> 00:22:56,108 Gordon: Olive oil in. Cast iron pan. And get that sizzling. 502 00:22:56,109 --> 00:23:01,714 Next, baba ganoush. Get your eggplants cut in half and score them. 503 00:23:01,715 --> 00:23:03,449 - Everybody with me? - Yes, Chef. 504 00:23:03,450 --> 00:23:06,318 - Okay. - And then onto the stove. 505 00:23:06,319 --> 00:23:09,321 Get a smoky, beautiful flavor in there, yes? 506 00:23:09,322 --> 00:23:10,489 - Yes, Chef. - Heard. 507 00:23:10,490 --> 00:23:12,591 - Gordon: Let's go. - Ay-yi-yi. 508 00:23:12,592 --> 00:23:14,460 Right. Let's check that lamb. 509 00:23:14,461 --> 00:23:16,862 - It's very lean. - Mm-hmm. Easy to overcook. 510 00:23:16,863 --> 00:23:19,231 - Get some thyme, some garlic. - (muttering) 511 00:23:19,232 --> 00:23:23,168 In, put some butter in there, and then baste that lamb. 512 00:23:23,169 --> 00:23:26,705 - (bleep) - Lamb goes into the oven for four minutes. 513 00:23:26,706 --> 00:23:30,409 - Let's go, guys. - I feel exhausted, uncertain, anxious. 514 00:23:30,410 --> 00:23:33,479 Having to keep up with Chef Tiffany took all I had. 515 00:23:33,480 --> 00:23:36,482 So now I have to redo it with Chef Gordon? 516 00:23:36,483 --> 00:23:41,120 We're gonna start with the breadcrumbs next. 517 00:23:41,121 --> 00:23:44,757 - Like, this is wild. - Breadcrumbs in to your mixer. 518 00:23:44,758 --> 00:23:47,893 - Yes, Chef. - Inside the breadcrumbs, a touch of seasoning. 519 00:23:47,894 --> 00:23:51,363 After that, two large tablespoons of parmesan cheese. 520 00:23:51,364 --> 00:23:53,298 - Jake: Yes, Chef. - Grab the parsley. 521 00:23:53,299 --> 00:23:55,601 - Grab the basil. Goes straight in. - Yes, Chef. 522 00:23:55,602 --> 00:23:58,904 - And then we blitz. Let's go, guys. - Chef, what herb was going in? 523 00:23:58,905 --> 00:24:00,773 - Parsley, basil. - Yes, Chef. 524 00:24:00,774 --> 00:24:03,442 He is moving at such a fast pace. 525 00:24:03,443 --> 00:24:08,248 Trying to match the words he's saying with the movements he's doing... 526 00:24:10,784 --> 00:24:13,352 All those things coming together make for a very stressful time. 527 00:24:13,353 --> 00:24:17,656 - Come on! - Right, breadcrumbs out, and then onto a tray. 528 00:24:17,657 --> 00:24:19,158 - Let's go. - Perfect. 529 00:24:19,159 --> 00:24:21,794 - Dark, green breadcrumbs. Look. - Peter: Oh. 530 00:24:21,795 --> 00:24:23,362 Peter's in a bit of a tailspin. 531 00:24:23,363 --> 00:24:25,364 - A little bit behind. - (groans) 532 00:24:25,365 --> 00:24:28,934 Gordon: Get your olive oil in a pan for your eggplant. 533 00:24:28,935 --> 00:24:31,904 - Here we go. Into the oven. - Yes, Chef. 534 00:24:31,905 --> 00:24:34,473 - Keep it going. - Skin side down. 535 00:24:34,474 --> 00:24:37,676 It only takes a minute, right? And then you're really behind. 536 00:24:37,677 --> 00:24:38,811 - Gordon: Hurry up, Peter. - Come on. 537 00:24:38,812 --> 00:24:40,846 - Yes, Chef. - Get your baby turnips, 538 00:24:40,847 --> 00:24:44,350 then cut them into quarters. We need four of them, yes? 539 00:24:44,351 --> 00:24:47,219 - Yes, Chef. - And now we're gonna throw these turnips 540 00:24:47,220 --> 00:24:50,222 into that boiling water, so we blanch them first. 541 00:24:50,223 --> 00:24:54,426 After that, get your small pan, get your pickling juice, 542 00:24:54,427 --> 00:24:56,228 and place that into the pan. 543 00:24:56,229 --> 00:24:58,364 Because the turnips are coming out of there in three minutes 544 00:24:58,365 --> 00:25:00,966 - and going straight into your pickling liquid, yes? - All: Yes, Chef. 545 00:25:00,967 --> 00:25:04,703 - And now we're going to start the sauce. Heard? - Head, Chef. 546 00:25:04,704 --> 00:25:06,972 Take your shallot. Slice them nice and thinly. 547 00:25:06,973 --> 00:25:09,174 - Jake: Here we go. - Right, hot pan. 548 00:25:09,175 --> 00:25:11,844 Olive oil in, shallots in. 549 00:25:11,845 --> 00:25:14,580 From there, grab a little fresh mint 550 00:25:14,581 --> 00:25:16,548 and throw that into your shallot. 551 00:25:16,549 --> 00:25:18,250 - Hello. In? - All: Yes, Chef. 552 00:25:18,251 --> 00:25:20,753 - Thank you, guys. - Heidi: - Even though I did well 553 00:25:20,754 --> 00:25:23,856 in the first round with Chef Tiffany, I know, "Don't get cocky." 554 00:25:23,857 --> 00:25:25,991 Don't think, "Oh, well, look at me, I won." 555 00:25:25,992 --> 00:25:27,860 You know? It doesn't work like that. 556 00:25:27,861 --> 00:25:28,894 Check your lamb. Let's go. 557 00:25:28,895 --> 00:25:30,462 So I've got to wrap my head 558 00:25:30,463 --> 00:25:31,630 around Chef Gordon. 559 00:25:31,631 --> 00:25:33,732 My lamb is coming out to rest. 560 00:25:33,733 --> 00:25:37,503 So the plan is to just stay focused, don't panic, 561 00:25:37,504 --> 00:25:39,571 because I came here with one goal in mind, 562 00:25:39,572 --> 00:25:42,007 and that was to get to the grand finale, 563 00:25:42,008 --> 00:25:45,277 represent South Africa, and to win the trophy and the prize. 564 00:25:45,278 --> 00:25:48,013 - Gordon: Go back to the sauce now. - Yes, Chef. 565 00:25:48,014 --> 00:25:50,015 Once those shallots have been colored, 566 00:25:50,016 --> 00:25:52,985 get your brandy and three nice tablespoons. 567 00:25:52,986 --> 00:25:56,021 In we go. Tilt that pan and flambé. 568 00:25:56,022 --> 00:25:58,023 - Stand back. Let's go! - There we go. 569 00:25:58,024 --> 00:26:01,527 Gordon: Three tablespoons, I said. Let's go. More. 570 00:26:01,528 --> 00:26:03,629 - In quickly. - (groans) 571 00:26:03,630 --> 00:26:07,499 - Burn off. Well done. - Ooh. (bleep) 572 00:26:07,500 --> 00:26:10,436 From there, in goes our beautiful demi. 573 00:26:10,437 --> 00:26:13,572 Two tablespoons. Taste the sauce, adjust the seasoning. 574 00:26:13,573 --> 00:26:17,309 - Yes, Chef. - And then just put a couple of knobs of butter in there. 575 00:26:17,310 --> 00:26:21,947 - Heard, Chef. - Now turn it out into your pickling liquid, 576 00:26:21,948 --> 00:26:24,550 - and they become really nice and acidic. Heard? - Heard, Chef. 577 00:26:24,551 --> 00:26:29,922 - Yes, Chef, heard. - Good. Now, once the sauce is reduced, get your sieve, 578 00:26:29,923 --> 00:26:31,924 - and then we just pass that through. - Heard, Chef. 579 00:26:31,925 --> 00:26:34,259 - Sauce is resting, yes? - Yes, Chef. 580 00:26:34,260 --> 00:26:36,328 Good. Back to the lamb. 581 00:26:36,329 --> 00:26:39,932 - Take an egg. All I want is the yolk. Heard? - All: Yes, Chef. 582 00:26:39,933 --> 00:26:44,303 Next, one large tablespoon of mustard into the yolk. 583 00:26:44,304 --> 00:26:48,374 Mix in the mustard, and then you brush your lamb. Both sides. 584 00:26:48,375 --> 00:26:51,877 - The mustard is the glue here to hold on that crust. - Yep. Absolutely. 585 00:26:51,878 --> 00:26:56,682 Once it's lathered on there, look, take your tray, and you dunk it in there. 586 00:26:56,683 --> 00:26:57,950 And we generously sprinkle. 587 00:26:57,951 --> 00:26:59,685 We then put it in our hands, 588 00:26:59,686 --> 00:27:01,487 and we push all those herbs down. 589 00:27:01,488 --> 00:27:04,690 - We've got this really nice herb crust. - All: Yes, Chef. 590 00:27:04,691 --> 00:27:06,692 - Come on, Julia. - Hurry up, Julia, let's go. 591 00:27:06,693 --> 00:27:08,794 - Yes, Chef. - Right, after that, 592 00:27:08,795 --> 00:27:12,097 - the lamb goes back into the oven. Yes? - Yes, Chef. 593 00:27:12,098 --> 00:27:16,101 - Now, we finish the eggplant. - Julia is behind right now. 594 00:27:16,102 --> 00:27:18,971 - Eggplants out. - Let's see these eggplants. 595 00:27:18,972 --> 00:27:21,840 - And, look. That's what we want to see. - Yeah. 596 00:27:21,841 --> 00:27:24,977 - A beautiful roasted flavor. - Jake: Money. 597 00:27:24,978 --> 00:27:28,747 Get a spoon, and just gently pull out that incredible eggplant. 598 00:27:28,748 --> 00:27:29,948 - Heard? - Yes, Chef. 599 00:27:29,949 --> 00:27:31,583 Beautiful, Chef. Heard, Chef. 600 00:27:31,584 --> 00:27:33,519 Then you should get it back into the pan, 601 00:27:33,520 --> 00:27:35,654 - and that's the start of the eggplant purée. - Yes, Chef. 602 00:27:35,655 --> 00:27:38,590 - Chef, what heat is your purée on? - Piping hot, my darling. 603 00:27:38,591 --> 00:27:39,992 - Heard, Chef. - (bleep) me. 604 00:27:39,993 --> 00:27:44,096 And now a teaspoon of tahini into the eggplant. 605 00:27:44,097 --> 00:27:46,632 We're going to start building that flavor out. 606 00:27:46,633 --> 00:27:50,402 - A teaspoon of yogurt into the pan. Let's go. - Let's go. 607 00:27:50,403 --> 00:27:53,706 Gordon: And we finish that with fresh lemon juice. Yes? 608 00:27:53,707 --> 00:27:55,607 - All: Yes, Chef. - Come on, come on, come on. 609 00:27:55,608 --> 00:27:57,009 How much juice, Chef? One half lemon? 610 00:27:57,010 --> 00:27:58,744 Well, you taste it first, and you tell me. 611 00:27:58,745 --> 00:28:00,879 - Understood, Chef. - Oh, my God. 612 00:28:00,880 --> 00:28:04,416 Now, get your lamb out. We're looking for mid-rare. 613 00:28:04,417 --> 00:28:09,154 Beautiful. That can come out and rest. The lamb needs to be pink. 614 00:28:09,155 --> 00:28:11,423 If it needs another two minutes, we'll put it back in. 615 00:28:11,424 --> 00:28:14,660 This is crucial. The lamb needs to be medium-rare. 616 00:28:14,661 --> 00:28:16,895 You're following Gordon, but you kind of have to go by instinct, too. 617 00:28:16,896 --> 00:28:19,031 - You've got to check it yourself. - Okay. 618 00:28:19,032 --> 00:28:21,900 I pull my lamb. I'm just thinking (bleep). 619 00:28:21,901 --> 00:28:25,404 This feels way under. It is extremely important 620 00:28:25,405 --> 00:28:27,639 that I get this lamb perfectly cooked. 621 00:28:27,640 --> 00:28:29,441 I cannot serve the judges raw lamb. 622 00:28:29,442 --> 00:28:32,644 If I do that, I'm going home, and the dream of being 623 00:28:32,645 --> 00:28:35,214 America's next MasterChef is finished. 624 00:28:35,215 --> 00:28:36,249 (bleep) 625 00:28:45,825 --> 00:28:48,060 Let's go, guys. The lamb needs to be pink. 626 00:28:48,061 --> 00:28:49,928 Jake: I am so stressed right now. 627 00:28:49,929 --> 00:28:52,898 Everyone else's lamb is resting, and my lamb is still under. 628 00:28:52,899 --> 00:28:55,701 (bleep) Another minute, Chef. 629 00:28:55,702 --> 00:28:57,703 So I need to get it back in the oven. 630 00:28:57,704 --> 00:29:01,640 Jake is really smart because he decided to give another minute 631 00:29:01,641 --> 00:29:04,777 - to his lamb in the oven. - Tiffany: Hopefully it's not overcooked though. 632 00:29:04,778 --> 00:29:06,412 He could be in real trouble. 633 00:29:06,413 --> 00:29:08,213 Now, we start on the fricassée. 634 00:29:08,214 --> 00:29:11,083 - Take your lovely silver skin onions, yes? - Yes, Chef. 635 00:29:11,084 --> 00:29:13,619 We're gonna slice these nice and thin. 636 00:29:13,620 --> 00:29:18,490 Take your head of lettuce and then just slice that down. 637 00:29:18,491 --> 00:29:20,793 - Yes? Good. Keep it going, guys. - Yes, Chef. 638 00:29:20,794 --> 00:29:23,962 It really feels like we're in the home stretch of this challenge right now. 639 00:29:23,963 --> 00:29:27,299 Then onions and lettuce into the pan. 640 00:29:27,300 --> 00:29:29,001 - Heard. - Good. 641 00:29:29,002 --> 00:29:31,003 - Head, Chef. - All of my other components 642 00:29:31,004 --> 00:29:33,005 are coming together beautifully, 643 00:29:33,006 --> 00:29:34,740 but the lamb is really the star. 644 00:29:34,741 --> 00:29:37,876 - Fresh peas in. - And there is nothing 645 00:29:37,877 --> 00:29:39,878 that I can do to bring it up to temp fast. 646 00:29:39,879 --> 00:29:41,714 I just need to let it cook properly, 647 00:29:41,715 --> 00:29:44,016 - so I just have to wait. - All right. 648 00:29:44,017 --> 00:29:46,251 And we've sautéed our lettuce and the onions. 649 00:29:46,252 --> 00:29:49,254 And we don't overcook it. It just sort of braises nicely. 650 00:29:49,255 --> 00:29:51,023 Gives that lamb that freshness. 651 00:29:51,024 --> 00:29:52,124 - Peter: All right. - Taste, please. 652 00:29:52,125 --> 00:29:53,992 - All: Yes, Chef! - Good. 653 00:29:53,993 --> 00:29:57,730 - Mmm. It's good. - Mmm. That is really good. 654 00:29:57,731 --> 00:29:59,298 Right, we're gonna bring it home now, okay? 655 00:29:59,299 --> 00:30:01,834 - We're gonna start plating. Let's go, guys. - Yes, Chef. 656 00:30:01,835 --> 00:30:04,169 Jake's lamb is finally coming out of the oven. 657 00:30:04,170 --> 00:30:07,239 Take two teaspoons. Eggplant purée. 658 00:30:07,240 --> 00:30:09,742 Three nice quenelles. Here we go. 659 00:30:09,743 --> 00:30:12,177 - Oh, my gosh. - Okay. 660 00:30:12,178 --> 00:30:14,279 - Three nice little quenelles, yes? - Yes, Chef. 661 00:30:14,280 --> 00:30:16,715 - Joe: There's a lot of components to this dish. - Jake: Oh, boy. 662 00:30:16,716 --> 00:30:18,984 Joe: Let's see if they can really nail the aesthetics 663 00:30:18,985 --> 00:30:20,586 at this point, and the cook of the lamb. 664 00:30:20,587 --> 00:30:23,922 Fricassée goes in and you just lightly push that down. 665 00:30:23,923 --> 00:30:25,257 - Heard? - Jake: Heard, Chef. 666 00:30:25,258 --> 00:30:27,693 Take your lettuce leaves and place them on top. 667 00:30:27,694 --> 00:30:29,828 - Yes, Chef. Tips facing in or out? - Heard, Chef! 668 00:30:29,829 --> 00:30:34,700 Points in. And then after that, your turnips. And now lamb. 669 00:30:34,701 --> 00:30:39,038 You go once, twice, carefully, and we go into three. 670 00:30:39,039 --> 00:30:40,606 - Heard, Chef. - Let's go. 671 00:30:40,607 --> 00:30:43,475 - Where's my knife? - These final few seconds, 672 00:30:43,476 --> 00:30:45,044 I am so frantic. 673 00:30:45,045 --> 00:30:46,612 And when I start cutting into this lamb... 674 00:30:46,613 --> 00:30:48,313 Oh, my God. (bleep) How do you get this off? 675 00:30:48,314 --> 00:30:51,183 ...it's not cutting properly because it's not cooked right, 676 00:30:51,184 --> 00:30:53,819 - so my heart just sinks. - Ooh! 677 00:30:53,820 --> 00:30:55,320 Oh... 678 00:30:55,321 --> 00:30:58,190 - Lamb goes on. - This is devastating, 679 00:30:58,191 --> 00:30:59,792 but I need to get it on the plate, 680 00:30:59,793 --> 00:31:00,793 and I need to just hope for the best. 681 00:31:00,794 --> 00:31:02,061 And then finally, 682 00:31:02,062 --> 00:31:05,064 just beautifully sauce over the lamb! 683 00:31:05,065 --> 00:31:06,532 Did you cut through each leg on the lamb? 684 00:31:06,533 --> 00:31:08,334 - Three cutlets off. - Heard. 685 00:31:08,335 --> 00:31:12,204 - Guys, your 15 seconds start now. Let's go! - Heard, Chef. 686 00:31:12,205 --> 00:31:13,839 - (gasps) - Heard. Chef. 687 00:31:13,840 --> 00:31:15,207 - Where does the lamb-- - Let's go, guys. 688 00:31:15,208 --> 00:31:17,643 - Shoot. Okay, yeah. - Oh, my God. 689 00:31:17,644 --> 00:31:20,612 - Gordon: You got to go, guys. - Yes, Chef. Oh, my gosh. 690 00:31:20,613 --> 00:31:24,083 - Five, four, three... - Gordon: You've gotta go! 691 00:31:24,084 --> 00:31:26,852 - Sauce, sauce, sauce! - ...two, one. 692 00:31:26,853 --> 00:31:28,954 And stop. Hands in the air. 693 00:31:28,955 --> 00:31:31,957 Ah, (bleep). Lamb's on the wrong side. 694 00:31:31,958 --> 00:31:33,325 I didn't get my sauce on mine, so don't worry. 695 00:31:33,326 --> 00:31:36,195 - Just a tiny drop. - (bleep) 696 00:31:36,196 --> 00:31:38,364 I'm worried most about the cook on my lamb. 697 00:31:38,365 --> 00:31:40,099 I feel like it's a little bit under. 698 00:31:40,100 --> 00:31:42,835 The hardest cook in my life is an understatement. 699 00:31:42,836 --> 00:31:45,070 - That was insane. - Those last ten seconds 700 00:31:45,071 --> 00:31:50,476 could be the difference between me going to the finale or, you know, going home. 701 00:31:50,477 --> 00:31:51,577 (groans) 702 00:31:51,578 --> 00:31:54,013 - (bleep) - Well done. 703 00:31:54,014 --> 00:31:55,381 I am so proud of you four. 704 00:31:55,382 --> 00:31:58,951 Give yourselves a round of applause. Come on. 705 00:31:58,952 --> 00:32:02,555 Okay, Gordon's dish, of course, is perfect. 706 00:32:03,590 --> 00:32:05,657 Let's see about everyone else's. 707 00:32:05,658 --> 00:32:09,028 - Right, let's start with Peter. - Yes, Chef. 708 00:32:09,029 --> 00:32:10,429 - Whoo, Peter! - There you go, Pete. 709 00:32:10,430 --> 00:32:12,998 Getting into the finale would mean everything to me. 710 00:32:12,999 --> 00:32:15,300 And I am a little worried that I didn't execute 711 00:32:15,301 --> 00:32:17,036 to the level that Chef expects tonight. 712 00:32:17,037 --> 00:32:19,405 Gordon: Right. Visually, it doesn't look like mine. 713 00:32:19,406 --> 00:32:21,373 Sadly, the lamb's the wrong way out. 714 00:32:21,374 --> 00:32:24,410 You can see some of the crust is missing. 715 00:32:24,411 --> 00:32:26,011 - Yes, Chef. - Okay, shall we taste? 716 00:32:26,012 --> 00:32:27,213 Tiffany: Yeah. 717 00:32:32,052 --> 00:32:33,318 Right, let's start with the lamb. 718 00:32:33,319 --> 00:32:35,287 - Lamb's cooked beautifully. - Yes, Chef. 719 00:32:35,288 --> 00:32:37,322 But sadly, it's missing half the crust. 720 00:32:37,323 --> 00:32:39,725 However, the crust that was on there was beautifully done. 721 00:32:39,726 --> 00:32:42,027 - It's a really good effort. - Thank you, Chef. 722 00:32:42,028 --> 00:32:43,896 Yeah, I really enjoyed the fricassée, 723 00:32:43,897 --> 00:32:45,731 but there is quite a bit of butter there. 724 00:32:45,732 --> 00:32:48,300 And then remembering just that lettuce is really just to be wilted. 725 00:32:48,301 --> 00:32:50,202 It felt like you cooked your lettuce down 726 00:32:50,203 --> 00:32:52,738 - inside the fricassée a little bit more. - Heard, Chef. 727 00:32:52,739 --> 00:32:55,341 I mean, I think the biggest flaws in this dish 728 00:32:55,342 --> 00:32:58,444 are the lack of following every detail of Gordon's dish 729 00:32:58,445 --> 00:33:00,446 and some of the aesthetics in the crust. 730 00:33:00,447 --> 00:33:02,181 I think that from the flavor and eating perspective, 731 00:33:02,182 --> 00:33:04,049 - it's not bad. - Thank you, Joe. 732 00:33:04,050 --> 00:33:05,351 - Well done. - Thank you, Chefs. 733 00:33:05,352 --> 00:33:06,919 - Thank you. - Good job, Peter. 734 00:33:06,920 --> 00:33:08,521 Good job, Pete. There you go, Pete. 735 00:33:10,190 --> 00:33:14,026 - Julia, please bring up your dish. - Let's go, Julia. 736 00:33:14,027 --> 00:33:17,463 I'm not feeling great. I'm worried about the temperature of my lamb, 737 00:33:17,464 --> 00:33:21,166 and I don't think my plating looks 100% like his, 738 00:33:21,167 --> 00:33:23,035 so all I can do at this point is hope my mistakes 739 00:33:23,036 --> 00:33:24,336 aren't as big as other people's. 740 00:33:24,337 --> 00:33:26,472 Gordon: Julia, sadly, the lamb is undercooked. 741 00:33:26,473 --> 00:33:28,874 You can see that it's a bit too pink, right? 742 00:33:28,875 --> 00:33:32,478 Also the bones are facing outward and not inwards like mine. 743 00:33:32,479 --> 00:33:36,115 However, the glaze on the fricassée looks beautiful, 744 00:33:36,116 --> 00:33:38,217 and the eggplant purée looks lovely. 745 00:33:38,218 --> 00:33:40,120 - Thank you, Chef. - Shall we? 746 00:33:45,125 --> 00:33:48,394 So I think what you've done with the eggplant purée is delicious. 747 00:33:48,395 --> 00:33:50,529 The right amount of tahini, the lemon juice, everything. 748 00:33:50,530 --> 00:33:52,398 But it's the fricassée that steals the show here 749 00:33:52,399 --> 00:33:54,133 'cause it's beautifully done. 750 00:33:54,134 --> 00:33:56,068 It's just a shame that lamb is 90 seconds away. 751 00:33:56,069 --> 00:33:59,271 - Heard, Chef. - The flavors on the lamb is truly delicious. 752 00:33:59,272 --> 00:34:01,507 You can taste all of the spices you put in. 753 00:34:01,508 --> 00:34:05,511 But I wish you had more sauce because it is excellent. 754 00:34:05,512 --> 00:34:07,813 - Heard, Chef. Thank you. - Joe: There's a lot of aspects 755 00:34:07,814 --> 00:34:10,783 of this dish that are actually quite good, but the real problem I have 756 00:34:10,784 --> 00:34:13,118 is the lamb is definitely a bit undercooked. 757 00:34:13,119 --> 00:34:15,020 - Heard, Joe. - Thank you, Julia. 758 00:34:15,021 --> 00:34:16,421 - Thank you. - Good job, Julia. 759 00:34:16,422 --> 00:34:18,290 - Yeah, what a shame. - It's a shame because 760 00:34:18,291 --> 00:34:20,492 when you do get the herbs, it's seasoned so well, you know? 761 00:34:20,493 --> 00:34:22,528 - Gordon: It is seasoned well. - Tiffany: Yeah. 762 00:34:22,529 --> 00:34:26,131 Okay, Heidi, please bring your dish up. 763 00:34:26,132 --> 00:34:27,499 - Let's go, Heidi. - All right, Heidi. 764 00:34:27,500 --> 00:34:29,401 - Heidi: - I feel very, very nervous. 765 00:34:29,402 --> 00:34:31,270 I mean, I think my dish looks good, 766 00:34:31,271 --> 00:34:33,405 but I realize I've only got a spoon of sauce on there. 767 00:34:33,406 --> 00:34:36,140 And at this point in the competition, one small mistake 768 00:34:36,141 --> 00:34:37,943 could mean I don't make it to the finale. 769 00:34:37,944 --> 00:34:42,013 Gordon: Visually, it does look like a replication of mine. 770 00:34:42,014 --> 00:34:45,118 However, where's your sauce? 771 00:34:57,397 --> 00:35:00,199 - Where's your sauce? - I only managed to get 772 00:35:00,200 --> 00:35:02,634 a teaspoon and a half on there at the end. 773 00:35:02,635 --> 00:35:04,770 What a shame. Shall we? 774 00:35:04,771 --> 00:35:06,406 - Mm-hmm. - Yeah. 775 00:35:11,344 --> 00:35:13,846 Right, Heidi, the lamb tastes delicious. 776 00:35:13,847 --> 00:35:17,483 You got the crust absolutely nailed. But it needs the sauce. 777 00:35:17,484 --> 00:35:20,185 - Needs more sauce. Yes, Chef. - The fricassée is beautiful. 778 00:35:20,186 --> 00:35:22,988 The eggplant purée has a good bit of tahini. 779 00:35:22,989 --> 00:35:26,592 - There's a lot of things you did really well. - Thank you, Chef. 780 00:35:26,593 --> 00:35:28,594 I found that in its flavor and its textures, 781 00:35:28,595 --> 00:35:32,598 your dish came very, very close to the contrast 782 00:35:32,599 --> 00:35:35,367 and complexity that make up the dish. It's quite excellent. 783 00:35:35,368 --> 00:35:37,569 Thank you, Joe. Thank you. 784 00:35:37,570 --> 00:35:39,071 Visually, it looks wonderful, doesn't it? 785 00:35:39,072 --> 00:35:40,273 - Mm-hmm. - It was good, I mean... 786 00:35:42,575 --> 00:35:45,144 - Up next, Jake, please. Thank you. - Let's go, Jake! 787 00:35:45,145 --> 00:35:49,048 - Go, Jake. - I am truly frustrated with myself right now. 788 00:35:49,049 --> 00:35:52,518 My plating is way off, and this is not the standard 789 00:35:52,519 --> 00:35:54,219 that I've come to expect of myself. 790 00:35:54,220 --> 00:35:57,122 Gordon: So, sadly, it doesn't look similar to mine. 791 00:35:57,123 --> 00:35:59,391 My lamb has one bone per chop, 792 00:35:59,392 --> 00:36:01,927 and you've chosen to do a double bone. 793 00:36:01,928 --> 00:36:06,566 My saving grace is the crust is absolutely nailed. Shall we? 794 00:36:12,105 --> 00:36:14,139 So, temperature of the lamb is immaculate. 795 00:36:14,140 --> 00:36:18,510 - Eggplant purée, delicious. Touch more salt with the peas. - Yes, Chef. 796 00:36:18,511 --> 00:36:20,379 So many good things here on the plate, 797 00:36:20,380 --> 00:36:23,916 from the textures of the peas to the texture of the lamb. 798 00:36:23,917 --> 00:36:27,419 Your eggplant's a little more roasted, but the flavor is really nice. 799 00:36:27,420 --> 00:36:30,389 - Got you. Thank you, Chef. - Yeah, a punchy dish. 800 00:36:30,390 --> 00:36:33,125 - Punchy flavors. Good job. - Thank you, Jake. 801 00:36:33,126 --> 00:36:34,493 - Thank you, Chef. - Good job, Jake. 802 00:36:34,494 --> 00:36:37,364 Uh, yeah, listen. The crust is immaculate, right? 803 00:36:38,965 --> 00:36:42,534 Right, it's time to decide who is making it into the finale 804 00:36:42,535 --> 00:36:45,504 and, sadly, who has cooked for the last time in this competition. 805 00:36:45,505 --> 00:36:48,374 Please, all of you, make your way around to the front. 806 00:36:48,375 --> 00:36:51,644 We need a very, very serious moment. Excuse us. 807 00:36:54,981 --> 00:36:57,216 I think all four dishes captured the spirit of it. 808 00:36:57,217 --> 00:36:59,685 The small details, that's where you start seeing any mistakes. 809 00:36:59,686 --> 00:37:02,388 Sure. I mean, no clear-cut best or worst. 810 00:37:02,389 --> 00:37:03,956 - Peter's tasted delicious. - Mm-hmm. 811 00:37:03,957 --> 00:37:06,325 - Sadly, it was missing some of the crust. - Yeah. 812 00:37:06,326 --> 00:37:10,429 - And then Julia's were sadly undercooked. - Her lamb was under, 813 00:37:10,430 --> 00:37:12,698 but everything else about that plate really worked. 814 00:37:12,699 --> 00:37:15,868 Heidi's needed more sauce, but the lamb was exceptional. 815 00:37:15,869 --> 00:37:17,536 - Mm-hmm. - Ooh, wow. 816 00:37:17,537 --> 00:37:19,571 - Gordon: Jake. - Joe: He got all the flavors on the plate 817 00:37:19,572 --> 00:37:23,376 - and it was delicious. - But went south on the plating. 818 00:37:25,478 --> 00:37:26,913 - In agreement. Yeah? - Yeah. 819 00:37:30,884 --> 00:37:32,317 What a night. 820 00:37:32,318 --> 00:37:34,119 Honestly, you've made it very difficult for Joe, 821 00:37:34,120 --> 00:37:37,189 Tiffany, and myself, but we have come to a consensus. 822 00:37:37,190 --> 00:37:40,626 The first home cook in the finale 823 00:37:40,627 --> 00:37:43,595 - definitely replicated my lamb dish the closest. - Mm-hmm. 824 00:37:43,596 --> 00:37:45,665 Congratulations goes to... 825 00:37:48,234 --> 00:37:50,235 - Heidi. Well done. - Well done, Heidi. 826 00:37:50,236 --> 00:37:52,371 - All right, Heidi. - Congratulations. 827 00:37:52,372 --> 00:37:54,206 - Thank you. - How do you feel? 828 00:37:54,207 --> 00:37:55,774 I feel a little overwhelmed right now, 829 00:37:55,775 --> 00:37:59,478 but I feel so thankful and grateful, and I'm very excited. 830 00:37:59,479 --> 00:38:02,514 Make your way up to the balcony. Congratulations. Well done. 831 00:38:02,515 --> 00:38:05,517 - Congrats. - I feel like I'm in a dream, 832 00:38:05,518 --> 00:38:07,219 and I don't want to wake up. 833 00:38:07,220 --> 00:38:09,388 Going to the finale, it's incredible. 834 00:38:09,389 --> 00:38:11,190 It's amazing. 835 00:38:11,191 --> 00:38:14,660 The next home cook that has earned their spot in the finale, 836 00:38:14,661 --> 00:38:17,796 congratulations goes to... 837 00:38:17,797 --> 00:38:20,799 ...Jake. Well done. Congratulations. 838 00:38:20,800 --> 00:38:23,402 Make your way up to the balcony and join Heidi. 839 00:38:23,403 --> 00:38:25,270 - Well done. - Thank you. 840 00:38:25,271 --> 00:38:26,772 Getting this spot in the finale, 841 00:38:26,773 --> 00:38:30,542 I'm completely overwhelmed with pride. 842 00:38:30,543 --> 00:38:32,678 And I just feel so ready to show the world 843 00:38:32,679 --> 00:38:34,480 what I am truly capable of. 844 00:38:34,481 --> 00:38:38,784 Peter, Julia, gallant effort from both of you. 845 00:38:38,785 --> 00:38:42,254 But the final person in the finale, 846 00:38:42,255 --> 00:38:43,723 congratulations, goes to... 847 00:38:47,394 --> 00:38:48,762 ...Peter. Well done. 848 00:38:52,665 --> 00:38:55,668 - You're in the finale, man. - I'm super excited, Chef. 849 00:38:55,669 --> 00:38:57,604 Head on up to the balcony. 850 00:38:59,673 --> 00:39:02,074 It's really hard to describe this moment. 851 00:39:02,075 --> 00:39:05,711 I just didn't know what the light at the end of the tunnel was 852 00:39:05,712 --> 00:39:07,680 six years ago when I started cooking. 853 00:39:07,681 --> 00:39:10,115 So to get to the finals, it really shows 854 00:39:10,116 --> 00:39:13,853 the hard work you put in and that anything could happen. 855 00:39:16,456 --> 00:39:19,425 Julia, the big issue tonight sadly was the lamb 856 00:39:19,426 --> 00:39:21,860 was literally 90 seconds, two minutes undercooked. 857 00:39:21,861 --> 00:39:24,129 Everything else on that plate was delicious. 858 00:39:24,130 --> 00:39:27,599 Let's get that absolutely clear. But the drive you have, 859 00:39:27,600 --> 00:39:30,336 and the energy you've got, girl, you can't buy that. 860 00:39:30,337 --> 00:39:33,372 - Yes, Chef. - How you feeling? 861 00:39:33,373 --> 00:39:37,843 Honestly, Chef, I'm just so overjoyed seeing the three of them. 862 00:39:37,844 --> 00:39:40,579 And being able to cook for you guys, I-- 863 00:39:40,580 --> 00:39:42,414 truly, I've dreamt of this moment. 864 00:39:42,415 --> 00:39:44,583 Take that drive, take that confidence 865 00:39:44,584 --> 00:39:46,618 and get that cannoli business up and running. 866 00:39:46,619 --> 00:39:50,356 - Will do, Chef. - Come and say goodbye, girl. 867 00:39:50,357 --> 00:39:52,591 - Love you. - Girl, come here. 868 00:39:52,592 --> 00:39:54,560 Oh, girl, we're gonna miss you, you know that. 869 00:39:54,561 --> 00:39:57,129 - I'm gonna miss you guys, - I cannot believe I made it this far. 870 00:39:57,130 --> 00:40:00,132 This has been so many dreams just wrapped into one. 871 00:40:00,133 --> 00:40:02,735 I came here for more than just myself. 872 00:40:02,736 --> 00:40:04,603 I came here for my grandmother, my Mimi. 873 00:40:04,604 --> 00:40:07,973 - Oh, my gosh. - (cheering) 874 00:40:07,974 --> 00:40:09,708 Oh, my gosh! 875 00:40:09,709 --> 00:40:12,578 I have learned so much about my talents as a chef. 876 00:40:12,579 --> 00:40:15,147 This is a very good dish, Julia. 877 00:40:15,148 --> 00:40:17,449 - Congratulations goes to Julia. - (cheering) 878 00:40:17,450 --> 00:40:18,650 All right, Julia. 879 00:40:18,651 --> 00:40:20,619 I want to start a bakery one day, 880 00:40:20,620 --> 00:40:23,188 and I want to thank "MasterChef" for the courage 881 00:40:23,189 --> 00:40:25,524 and confidence to continue pursuing my dreams 882 00:40:25,525 --> 00:40:27,359 because the second I get home, 883 00:40:27,360 --> 00:40:28,460 I'm gonna hit the ground running 884 00:40:28,461 --> 00:40:29,728 and I'm gonna get it started. 885 00:40:29,729 --> 00:40:31,497 - Love you, Julia. - We love you, Julia! 886 00:40:31,498 --> 00:40:32,699 Love you! 887 00:40:35,368 --> 00:40:38,170 Jake, Peter, and Heidi, 888 00:40:38,171 --> 00:40:41,640 one from Team Americas and two from Team Africa... 889 00:40:41,641 --> 00:40:43,642 - Yeah. - ...in the grand finale. 890 00:40:43,643 --> 00:40:46,412 - All three of you, well done! - Yeah! 891 00:40:46,413 --> 00:40:48,213 Whoo! 892 00:40:48,214 --> 00:40:51,183 One of you will become America's next MasterChef. 893 00:40:51,184 --> 00:40:54,520 - Both: Yes, Chef. - Congratulations, all three of you. 894 00:40:54,521 --> 00:40:56,689 - Great job. Good night. - Good night. Thank you. 895 00:40:56,690 --> 00:40:58,824 - Way to go! - Good night, Chef Gordon. 896 00:40:58,825 --> 00:41:00,826 Good night, Chef Tiffany. Good night, Joe. 897 00:41:00,827 --> 00:41:02,428 - Thank you all. - Yo. 898 00:41:02,429 --> 00:41:04,830 - (laughing) - Gordon: - Next time, 899 00:41:04,831 --> 00:41:07,800 it's the "MasterChef: Global Gauntlet" grand finale. 900 00:41:07,801 --> 00:41:09,935 - Let's go. - The top three, 901 00:41:09,936 --> 00:41:12,838 Heidi, Jake, Peter, begin the battle 902 00:41:12,839 --> 00:41:15,441 to become America's next MasterChef. 903 00:41:15,442 --> 00:41:17,543 - Ooh! - I'm really curious to see 904 00:41:17,544 --> 00:41:19,845 which territory will our winner represent. 905 00:41:19,846 --> 00:41:23,682 - Look at that sear, Heidi! - You got it, Mommy. Stay focused. 906 00:41:23,683 --> 00:41:26,385 This is the most important meal of their lives. 907 00:41:26,386 --> 00:41:28,420 - Unh! - Has he cooked the shrimp and peeled the shrimp yet? 908 00:41:28,421 --> 00:41:29,822 He's taking it right down to the line. 909 00:41:29,823 --> 00:41:30,823 - (whimpering) - He's got a lot of stuff to do. 910 00:41:30,824 --> 00:41:32,591 - Okay. - It's not setting? 911 00:41:32,592 --> 00:41:34,893 - Not yet. - He's really under the gun now. 912 00:41:34,894 --> 00:41:36,662 Oh, man. 913 00:41:36,663 --> 00:41:39,698 But only one home cook will take home the title, 914 00:41:39,699 --> 00:41:42,835 the trophy, and a quarter of a million dollars. 915 00:41:42,836 --> 00:41:46,638 - Ooh. - You took a big risk tonight. Well bloody done. 916 00:41:46,639 --> 00:41:50,609 This dish reminds me of what you might have in a high-end bistro in Paris. 917 00:41:50,610 --> 00:41:52,277 - Good job. - Thank you! 918 00:41:52,278 --> 00:41:56,215 When I have a dish that I like, I get a little country. 919 00:41:56,216 --> 00:41:58,984 - Baby! - Yes! 920 00:41:58,985 --> 00:42:02,822 America's next MasterChef is...