1 00:00:01,801 --> 00:00:03,669 Gordon: Previously on "MasterChef: Global Gauntlet"... 2 00:00:03,670 --> 00:00:05,204 Welcome to the grand finale. 3 00:00:05,205 --> 00:00:08,374 Let's start with the appetizer round. 4 00:00:08,375 --> 00:00:11,210 Three cooks shoulder to shoulder. Three very different dishes. 5 00:00:11,211 --> 00:00:12,611 The pressure couldn't be higher. 6 00:00:12,612 --> 00:00:15,114 Whoo! She's pretty! 7 00:00:15,115 --> 00:00:16,982 Oh, yeah, Heidi. That looks good. 8 00:00:16,983 --> 00:00:19,752 - Thank you. - It's a little spicy. Watch it. 9 00:00:19,753 --> 00:00:23,288 - Ooh. - Today I have made for you a steamed red snapper. 10 00:00:23,289 --> 00:00:26,925 Young man, I just love the effort you put in. The fish is cooked beautifully. 11 00:00:26,926 --> 00:00:31,497 This is a great story about beauty and the bounty of Mexican cuisine. 12 00:00:31,498 --> 00:00:33,032 (broad Scottish accent) Ya done good, matey. Ya done good. 13 00:00:33,033 --> 00:00:36,535 It feels like a salad with fish. 14 00:00:36,536 --> 00:00:39,805 Now it is time for the entrée round. 15 00:00:39,806 --> 00:00:43,409 After that appetizer, I'm feeling that I've really got to step up my game. 16 00:00:43,410 --> 00:00:46,445 You feel me? You feel me? Let's go! 17 00:00:46,446 --> 00:00:49,081 Jake is really working on that mole. 18 00:00:49,082 --> 00:00:53,185 There are so many components to the dish. He is falling behind. 19 00:00:53,186 --> 00:00:56,588 - Oh, no! - So that filet, nowhere near cooked. 20 00:00:56,589 --> 00:00:58,323 (bleep) 21 00:00:58,324 --> 00:01:01,093 Tonight, the entrée round continues. 22 00:01:01,094 --> 00:01:04,263 - They still need a second. - Those filets are still in the oven. 23 00:01:04,264 --> 00:01:05,330 It's gonna come down to the wire. 24 00:01:05,331 --> 00:01:06,532 Come on, Jake! Keep it moving! 25 00:01:06,533 --> 00:01:10,369 - (cheering, shouting) - It is tender. 26 00:01:10,370 --> 00:01:13,305 It is seasoned beautifully. It's your best course of the competition so far. 27 00:01:13,306 --> 00:01:15,174 Followed by the dessert. 28 00:01:15,175 --> 00:01:17,276 Who's ready for dessert and a show? 29 00:01:17,277 --> 00:01:19,011 - $250,000. Right now! - Oh, yeah. 30 00:01:19,012 --> 00:01:21,580 - All you gotta do is reach for it! - Go over there and grab it. 31 00:01:21,581 --> 00:01:24,817 - There she goes with the glaze. - (bleep) 32 00:01:24,818 --> 00:01:27,086 - Oh, no. (bleep) - Is Peter gonna make it? 33 00:01:27,087 --> 00:01:30,556 - Jake's now starting to pipe. - It's gonna come out like a milkshake. 34 00:01:30,557 --> 00:01:32,559 I am a mess. 35 00:01:34,194 --> 00:01:35,461 You took a big risk. 36 00:01:35,462 --> 00:01:37,363 Did some professional pastry techniques. 37 00:01:37,364 --> 00:01:39,031 You did a great job. 38 00:01:39,032 --> 00:01:41,033 And finally, a winner is crowned. 39 00:01:41,034 --> 00:01:44,237 America's next MasterChef is... 40 00:01:48,074 --> 00:01:51,343 - (music playing) - (beeping) 41 00:01:51,344 --> 00:01:54,547 Let's go, Peter! Yes! 42 00:01:56,783 --> 00:01:58,517 Gordon: Wow. Bloody hell. 43 00:01:58,518 --> 00:02:01,086 Those filets are still in the oven. 44 00:02:01,087 --> 00:02:03,423 Oh, my gosh. 45 00:02:07,093 --> 00:02:09,194 Mmm. Banging. 46 00:02:09,195 --> 00:02:12,665 12 minutes to go, guys! Come on. 47 00:02:17,804 --> 00:02:20,806 - Nice! Nailed it. - Whoo! 48 00:02:20,807 --> 00:02:22,207 Jake, how's the duck looking? 49 00:02:22,208 --> 00:02:24,009 All right. We got that right here. 50 00:02:24,010 --> 00:02:26,812 - Take a look. - Oh! 51 00:02:26,813 --> 00:02:29,114 Look at how pretty they are. 52 00:02:29,115 --> 00:02:31,116 There you go. You've gotta speed it up. 53 00:02:31,117 --> 00:02:33,252 - Ooh, boy. - Okay. 54 00:02:33,253 --> 00:02:36,189 - Check your protein, Peter. - Check, check, check! 55 00:02:37,390 --> 00:02:42,594 - Whoo! It looks good? - Yeah, now we're good. 56 00:02:42,595 --> 00:02:44,129 This one's good. 57 00:02:44,130 --> 00:02:46,765 - Woohoo! - Let's go! 58 00:02:46,766 --> 00:02:50,269 Chocolate in! 59 00:02:50,270 --> 00:02:52,472 - You've got this, Jake. - Let's go! 60 00:02:56,843 --> 00:02:58,377 Three minutes to go! 61 00:02:58,378 --> 00:02:59,845 Jake, Heidi, Peter, three minutes. 62 00:02:59,846 --> 00:03:01,747 Start plating. Let's go! 63 00:03:01,748 --> 00:03:04,550 - Aah! - Okay. 64 00:03:04,551 --> 00:03:06,418 All right, we've got three proteins. 65 00:03:06,419 --> 00:03:10,155 - All need to be medium-rare. - (overlapping shouts) 66 00:03:10,156 --> 00:03:12,057 - It's good? - (shouting continues) 67 00:03:12,058 --> 00:03:15,494 - Let's see it. - (cheering) 68 00:03:15,495 --> 00:03:16,763 Hello! 69 00:03:22,469 --> 00:03:24,169 Oh, that looks amazing, Heidi. 70 00:03:24,170 --> 00:03:25,604 - That's perfect, Heidi! - Look! 71 00:03:25,605 --> 00:03:28,774 - Come on, Jake! Keep it moving! - Yeah, pick up the pace. 72 00:03:28,775 --> 00:03:30,175 Down to the wire. 73 00:03:30,176 --> 00:03:35,314 Looking good, looking good. Whoo! 74 00:03:35,315 --> 00:03:37,483 60 seconds to go! Come on! 75 00:03:37,484 --> 00:03:40,520 - (cheering continues) - Okay. 76 00:03:42,589 --> 00:03:45,958 - Oh, my God, dude. - That's good. 77 00:03:45,959 --> 00:03:49,763 That's right. Steady hand, steady hand, steady hand. 78 00:03:51,297 --> 00:03:54,500 - Here we go. - Come on. 79 00:03:54,501 --> 00:03:57,903 All: Ten, nine, eight, 80 00:03:57,904 --> 00:04:00,472 seven, six, five, 81 00:04:00,473 --> 00:04:03,609 four, three, two, one! 82 00:04:03,610 --> 00:04:07,179 - Stop! Well done! - Whoa! 83 00:04:07,180 --> 00:04:11,317 - Let's go! Yes! - Whoo! 84 00:04:13,486 --> 00:04:15,587 - Yo, great job, everyone. - Oh, my God, dude. 85 00:04:15,588 --> 00:04:18,223 - Good job, guys. - Oh, that was epic. 86 00:04:18,224 --> 00:04:19,591 Wow, wow, wow. 87 00:04:19,592 --> 00:04:21,593 - Peter: - What a cook. - What a time. 88 00:04:21,594 --> 00:04:23,362 I knew coming into this, 89 00:04:23,363 --> 00:04:24,663 the cook on the filet was gonna be big. 90 00:04:24,664 --> 00:04:26,732 It's the hero protein, and I think I nailed it. 91 00:04:26,733 --> 00:04:28,500 You know, there's a little bit of nerves and butterflies, 92 00:04:28,501 --> 00:04:30,402 'cause you never know what the judges are gonna say. 93 00:04:30,403 --> 00:04:32,405 So we'll see. 94 00:04:34,641 --> 00:04:37,443 I am so happy with so much that's on my plate right now. 95 00:04:37,444 --> 00:04:41,947 The cook on the duck might be more towards the medium side of the spectrum, 96 00:04:41,948 --> 00:04:46,553 but I cooked my heart out, and all of those flavors are right there. 97 00:04:48,254 --> 00:04:50,556 What an extraordinary, exciting round. 98 00:04:50,557 --> 00:04:53,992 Please, make your way round to the front. Well done. 99 00:04:53,993 --> 00:04:58,430 - Whoo! - Yeah! 100 00:04:58,431 --> 00:05:01,166 - All right. - First up, Heidi. 101 00:05:01,167 --> 00:05:03,502 - Whoo! - Whoo! 102 00:05:03,503 --> 00:05:06,271 - Whoo! Come on, Heidi! - Let's go, Heidi. 103 00:05:06,272 --> 00:05:08,307 I'm definitely nervous going into this tasting. 104 00:05:08,308 --> 00:05:12,378 My last dish wasn't great, and now I feel like I'm behind. 105 00:05:12,379 --> 00:05:14,713 - So the stakes are high. - Gordon: Thank you. 106 00:05:14,714 --> 00:05:17,416 I made for you a venison tenderloin 107 00:05:17,417 --> 00:05:19,685 with a Madagascar green peppercorn sauce, 108 00:05:19,686 --> 00:05:24,390 a goat cheese stuffed zucchini blossom, and a parsnip purée. 109 00:05:24,391 --> 00:05:26,558 This looks stunning. 110 00:05:26,559 --> 00:05:29,094 To the naked eye, even without tasting it, it's exceptional. 111 00:05:29,095 --> 00:05:31,498 - Great job. Really good. - Thank you, Chef. 112 00:05:34,000 --> 00:05:35,602 - Shall we? - Yeah. 113 00:05:41,574 --> 00:05:42,809 It's a perfect mid-rare. 114 00:05:48,848 --> 00:05:52,418 Heidi, when I have a dish that I like, 115 00:05:52,419 --> 00:05:56,455 I get a little country. Baby! 116 00:05:56,456 --> 00:06:00,726 Let me tell you about this! 117 00:06:00,727 --> 00:06:04,329 - This feels like you again. I was looking for you! - Thank you. 118 00:06:04,330 --> 00:06:07,633 - This is you! - Oh, my God. 119 00:06:07,634 --> 00:06:10,736 Heidi, this thing tastes as good as it looks, let me tell you. 120 00:06:10,737 --> 00:06:14,740 - Delicious. - Whoo, whoo, whoo! 121 00:06:14,741 --> 00:06:18,043 It is tender, it is seasoned beautifully, 122 00:06:18,044 --> 00:06:19,912 and it's just a perfect cook on the venison. 123 00:06:19,913 --> 00:06:21,513 That's very hard to do. 124 00:06:21,514 --> 00:06:23,515 And even down to the zucchini blossoms, 125 00:06:23,516 --> 00:06:25,584 I thought the goat cheese inside would be a little bit step too far, 126 00:06:25,585 --> 00:06:27,152 but it's actually quite nice. 127 00:06:27,153 --> 00:06:29,321 It's your best course of the competition so far. 128 00:06:29,322 --> 00:06:30,756 Thank you, Chef. Thank you. 129 00:06:30,757 --> 00:06:32,758 - Yeah! - All right! 130 00:06:32,759 --> 00:06:36,895 - Woohoo! - This dish reminds me of what you might have 131 00:06:36,896 --> 00:06:39,498 in a one-star Michelin or in a high-end bistro in Paris. 132 00:06:39,499 --> 00:06:43,335 The cream sauce is technically perfect. Very, very difficult to do. 133 00:06:43,336 --> 00:06:44,704 Good job. 134 00:06:47,774 --> 00:06:50,677 - Wow, what a comeback. - Good job, Heidi! 135 00:06:54,514 --> 00:06:57,349 Okay, Jake, please come forward. 136 00:06:57,350 --> 00:06:59,885 - Whoo! - Let's go, Jake! 137 00:06:59,886 --> 00:07:03,689 - Jake, bring it home! - This dish, it's a big risk. 138 00:07:03,690 --> 00:07:08,160 I think this might be my most ambitious dish of this entire competition. 139 00:07:08,161 --> 00:07:10,629 But I think what it all comes down to for me, 140 00:07:10,630 --> 00:07:14,133 - it's that duck breast. - Thank you very much. 141 00:07:14,134 --> 00:07:17,503 The entrée I prepared for you today, I call Holy Mole. 142 00:07:17,504 --> 00:07:19,371 It is a pan-roasted duck breast 143 00:07:19,372 --> 00:07:21,573 with a mole poblano, Mexican red rice, 144 00:07:21,574 --> 00:07:25,177 - truffles, and a cilantro lime sauce. - Young man, it looks great. 145 00:07:25,178 --> 00:07:29,348 You've got to have balls of steel to do a mole in 60 minutes. 146 00:07:29,349 --> 00:07:30,516 I'm hoping it works. 147 00:07:30,517 --> 00:07:31,817 Great caramelization on the duck. 148 00:07:31,818 --> 00:07:34,520 I'm concerned at how it is cooked in there, 149 00:07:34,521 --> 00:07:37,189 but let's see what it's like inside. 150 00:07:37,190 --> 00:07:39,625 - Temp on the duck? - Aiming for medium-rare. 151 00:07:39,626 --> 00:07:41,594 Medium-rare? 152 00:08:01,815 --> 00:08:05,585 - Jake, temp on the duck? - Aiming for medium-rare. 153 00:08:11,858 --> 00:08:13,993 Gordon: It's a beautiful medium-rare. 154 00:08:21,468 --> 00:08:24,703 Jake, the mole is good. 155 00:08:24,704 --> 00:08:26,272 - Yes! - Let's get that absolutely clear. 156 00:08:29,509 --> 00:08:32,711 I love what you finished with that little bit of the Mexican chocolate. 157 00:08:32,712 --> 00:08:34,813 And then you grab a truffle, right, 158 00:08:34,814 --> 00:08:36,548 which makes no sense here whatsoever. 159 00:08:36,549 --> 00:08:40,953 Stop thinking that 200 kilo truffles will lift the dish. 160 00:08:40,954 --> 00:08:43,222 - The sauce lifts the dish. - Yes, Chef. 161 00:08:43,223 --> 00:08:45,724 Emily, did he ever take you truffle hunting? 162 00:08:45,725 --> 00:08:47,626 We have gone foraging several times. 163 00:08:47,627 --> 00:08:50,629 But I'll tell you what, I told him not to put the truffle on that dish. 164 00:08:50,630 --> 00:08:53,732 - Ah. - Crowd: Oh! 165 00:08:53,733 --> 00:08:56,402 - The call-out happened. - Ah! 166 00:08:56,403 --> 00:08:58,837 - The girlfriend's always right. - Jake, you should listen. 167 00:08:58,838 --> 00:09:03,642 - Always! - Young man, honestly, really well done. 168 00:09:03,643 --> 00:09:05,679 - Thank you, Chef. - Great job. 169 00:09:06,613 --> 00:09:08,781 Your mole is very good. 170 00:09:08,782 --> 00:09:13,185 The duck itself, very delicious, very nicely seasoned. 171 00:09:13,186 --> 00:09:17,856 But the rice here needed about ten more minutes of cooking. 172 00:09:17,857 --> 00:09:20,093 It feels very chewy. 173 00:09:21,461 --> 00:09:23,629 - But good job. - Thank you, Chef. 174 00:09:23,630 --> 00:09:25,397 So, listen, I disagree with Tiffany. 175 00:09:25,398 --> 00:09:28,867 I think the rice is delicious. I think that it's rich. 176 00:09:28,868 --> 00:09:31,270 I like the concentration of tomato in it. 177 00:09:31,271 --> 00:09:33,605 And the whole thing really, really works. 178 00:09:33,606 --> 00:09:35,007 It's a piece of art. Good job, Jake. 179 00:09:35,008 --> 00:09:36,775 - Thank you, Joe. - Tiffany: Thank you, Jake. 180 00:09:36,776 --> 00:09:37,977 Gordon: Thank you. 181 00:09:39,212 --> 00:09:40,980 Good job, Jake. 182 00:09:43,650 --> 00:09:47,486 - Joe: Okay, finally, Peter. - Let's do it. 183 00:09:47,487 --> 00:09:50,022 - Let's go! Go! - Let's go, bro! 184 00:09:50,023 --> 00:09:52,057 I know I had some issues with the steak. 185 00:09:52,058 --> 00:09:53,792 But I feel good at what I did, 186 00:09:53,793 --> 00:09:56,562 and so I'm happy to see what the judges think. 187 00:09:56,563 --> 00:10:00,799 For my entrée today, I've made a suya-spiced beef filet, 188 00:10:00,800 --> 00:10:03,235 tamarind reduction sauce, plantain purée, 189 00:10:03,236 --> 00:10:06,805 plantain chips, and a scotch bonnet relish. 190 00:10:06,806 --> 00:10:08,774 Peter, I think this dish is stunning. 191 00:10:08,775 --> 00:10:11,944 I mean, it's simple, but yet still elegant. 192 00:10:11,945 --> 00:10:14,813 - Great job. Let's taste. - Thank you, Chef. 193 00:10:14,814 --> 00:10:18,651 - Shall we? - (sighs) 194 00:10:24,924 --> 00:10:26,792 Peter, my beef is delicious. 195 00:10:26,793 --> 00:10:28,694 It is melt in the mouth moment, let me tell you. 196 00:10:28,695 --> 00:10:30,062 - Whoo! - Let's go, Pete! 197 00:10:30,063 --> 00:10:32,264 I love the tartness of the sauce. 198 00:10:32,265 --> 00:10:33,966 I think this is your best course of the night 199 00:10:33,967 --> 00:10:35,902 - so far as well, young man. - Yes. 200 00:10:39,005 --> 00:10:41,373 The protein here is perfectly cooked. 201 00:10:41,374 --> 00:10:44,376 Beautifully glistening with that medium-rare. 202 00:10:44,377 --> 00:10:47,946 I love the relish. Love the scotch bonnet that we're getting. 203 00:10:47,947 --> 00:10:50,816 It's like this fruity note that you get from the heat, 204 00:10:50,817 --> 00:10:53,018 which really balances the dish. 205 00:10:53,019 --> 00:10:55,889 - This is very good. - Thank you, Chef. 206 00:10:57,023 --> 00:10:59,124 You cooked the best we've seen you cook. 207 00:10:59,125 --> 00:11:02,728 It tastes like a well-executed filet dish 208 00:11:02,729 --> 00:11:05,497 and everything's spot-on. Thank you. 209 00:11:05,498 --> 00:11:06,800 Great job. 210 00:11:10,603 --> 00:11:11,805 Good job, Pete! 211 00:11:13,773 --> 00:11:16,775 Jake, Heidi, Peter, well done. We need a moment. 212 00:11:16,776 --> 00:11:18,544 All three of you, head back into that kitchen, 213 00:11:18,545 --> 00:11:22,081 clear down your stations, and get ready for the final round. 214 00:11:22,082 --> 00:11:22,881 Yes, Chef. 215 00:11:22,882 --> 00:11:24,750 (cheering, shouting) 216 00:11:24,751 --> 00:11:26,585 (indistinct chatter) 217 00:11:26,586 --> 00:11:28,120 That's it. 218 00:11:28,121 --> 00:11:30,989 Oh, I know, I know. I know, I know. 219 00:11:30,990 --> 00:11:33,726 Let's go! Final round. 220 00:11:33,727 --> 00:11:35,027 Gordon: So, two courses in. 221 00:11:35,028 --> 00:11:36,528 Let's start off with Heidi first. 222 00:11:36,529 --> 00:11:38,364 South African inspired. 223 00:11:38,365 --> 00:11:39,865 That black cod, honestly, 224 00:11:39,866 --> 00:11:41,400 it was one of the most lacklust appetizers. 225 00:11:41,401 --> 00:11:43,168 - It was an incomplete dish. - Yeah, but, man, 226 00:11:43,169 --> 00:11:45,004 she pulled it back in the entrée round with that venison. 227 00:11:45,005 --> 00:11:49,141 - Absolutely exceptional. - Holy Mole is a fun name, bro. 228 00:11:49,142 --> 00:11:53,078 It is, and it really describes how I felt after, too. 229 00:11:53,079 --> 00:11:55,547 So, Jake's menu so far tonight is Mexican inspired. 230 00:11:55,548 --> 00:11:58,817 - Started off with that prawn and octopus taco. - Joe: Showstopper. 231 00:11:58,818 --> 00:12:01,453 And for his entrée round, Jake went with the duck. 232 00:12:01,454 --> 00:12:04,023 - Joe: That was good. - But there was just too much going on there. 233 00:12:04,024 --> 00:12:06,058 I didn't feel like the truffles were needed. 234 00:12:06,059 --> 00:12:08,027 - And the rice was definitely undercooked. - That's your opinion. 235 00:12:08,028 --> 00:12:10,462 It was not Mexican. It's a fact. 236 00:12:10,463 --> 00:12:13,465 - Cook on your steak was beyond perfect, though. - Lovely, lovely, lovely. 237 00:12:13,466 --> 00:12:16,902 Peter's menu tonight was a Nigerian inspired menu. 238 00:12:16,903 --> 00:12:18,637 That snapper, it was good, 239 00:12:18,638 --> 00:12:20,472 but when it came to the entrée round, 240 00:12:20,473 --> 00:12:23,609 that suya-spiced filet mignon? Exceptional. 241 00:12:23,610 --> 00:12:25,911 It was his best plate I've seen him cook so far in this competition. 242 00:12:25,912 --> 00:12:27,713 Pete, how you feeling about the next round? 243 00:12:27,714 --> 00:12:29,915 I'm excited. How are you feeling? 244 00:12:29,916 --> 00:12:34,053 Not as excited as you. A little nervous. 245 00:12:34,054 --> 00:12:35,587 Tiffany: At this point, it's still anyone's game. 246 00:12:35,588 --> 00:12:37,723 I mean, they still have to execute on the dessert. 247 00:12:37,724 --> 00:12:41,493 - Yeah. - It's a complete toss-up. It's gonna come down-- 248 00:12:41,494 --> 00:12:44,463 - it's gonna come down to the final play of the game. - Yes. 249 00:12:44,464 --> 00:12:49,201 Guys, please, make your way round to the front. Well done. 250 00:12:49,202 --> 00:12:52,237 - Jake: - I think Pete and Iwere neck and neckafter the appetizer, 251 00:12:52,238 --> 00:12:56,108 but Heidi's entrée was darn near flawless. 252 00:12:56,109 --> 00:12:57,943 So going into the dessert round, 253 00:12:57,944 --> 00:13:00,713 I want to show how ambitious I am. 254 00:13:00,714 --> 00:13:02,948 This is my opportunity to win it all, 255 00:13:02,949 --> 00:13:05,051 and I can't afford to play it safe. 256 00:13:16,830 --> 00:13:19,832 Here we go. Time for the final round. 257 00:13:19,833 --> 00:13:21,301 The desserts! 258 00:13:22,736 --> 00:13:24,937 - Whoo! Yeah! - Whoo! 259 00:13:24,938 --> 00:13:27,840 We don't have to tell y'all that this is the most difficult round. 260 00:13:27,841 --> 00:13:31,777 Baking requires precision every step of the way. 261 00:13:31,778 --> 00:13:34,747 One mistake and there's no going back. 262 00:13:34,748 --> 00:13:38,250 - Chef. - Okay, you will have one hour 263 00:13:38,251 --> 00:13:40,586 to make us your delicious desserts. 264 00:13:40,587 --> 00:13:43,689 Please, tell us what you're making. Let's start with Jake. 265 00:13:43,690 --> 00:13:46,525 I am going to prepare for you a sweet corn profiterole 266 00:13:46,526 --> 00:13:49,895 with a roasted corn white chocolate ganache, corn soil, 267 00:13:49,896 --> 00:13:52,765 a chanterelle ice cream, and a blueberry coulis. 268 00:13:52,766 --> 00:13:54,667 Ooh-la-la. Heidi, what are you making? 269 00:13:54,668 --> 00:13:58,270 I am making a mirror glazed marula chocolate mousse 270 00:13:58,271 --> 00:14:02,875 with a raspberry coulis, pistachio dust, and a brownie crumble. 271 00:14:02,876 --> 00:14:04,476 Joe: Wow. And, Peter, what are you making? 272 00:14:04,477 --> 00:14:07,012 I'm making a spiced coconut mousse, 273 00:14:07,013 --> 00:14:10,182 a hibiscus gel, and a chocolate coconut husk. 274 00:14:10,183 --> 00:14:11,951 - Wow. - Ooh-la-la. 275 00:14:14,187 --> 00:14:16,188 Gordon: They sound amazing. 276 00:14:16,189 --> 00:14:20,059 - Right, are you three ready? - Yes, Chef. 277 00:14:20,060 --> 00:14:24,697 Your 60 minutes start now! 278 00:14:24,698 --> 00:14:26,165 Let's go, guys. Come on! 279 00:14:26,166 --> 00:14:28,600 - Let's go! - Let's go! 280 00:14:28,601 --> 00:14:31,937 - Here. Basket, basket. - Thank you, thank you. 281 00:14:31,938 --> 00:14:34,807 - Eggs. - Blueberries! 282 00:14:34,808 --> 00:14:37,009 - Perfect. Okay. - Coconut cream. 283 00:14:37,010 --> 00:14:39,611 I've been in the bottom a couple times for desserts in this competition. 284 00:14:39,612 --> 00:14:43,283 That's not my forte, but tonight I'm ready to show that I can do it. 285 00:14:45,618 --> 00:14:46,952 - All right. - Heidi, what you got going on down there? 286 00:14:46,953 --> 00:14:50,389 We got a mousse. We got brownies. We got all sorts of things. 287 00:14:50,390 --> 00:14:52,624 Oh, yeah! 288 00:14:52,625 --> 00:14:55,728 - Jake, what do you got in the stand mixer? - I got cream whipping. 289 00:14:55,729 --> 00:14:57,329 I want to get it out of the way right now so I don't have to 290 00:14:57,330 --> 00:14:59,198 - mess around with it later. - Good call. 291 00:14:59,199 --> 00:15:01,834 Dessert round, here we go. Final round. 292 00:15:01,835 --> 00:15:03,102 For me, this is the most exciting course 293 00:15:03,103 --> 00:15:04,970 because we are just one course away 294 00:15:04,971 --> 00:15:06,905 from crowning America's next MasterChef. 295 00:15:06,906 --> 00:15:09,842 You can even see it right now, the intensity on their face. 296 00:15:09,843 --> 00:15:12,344 - Gordon: Sure. - They are so focused. 297 00:15:12,345 --> 00:15:14,113 Yeah! 298 00:15:14,114 --> 00:15:17,850 - Jake, how's the pastry? - The pastry is fantastic. 299 00:15:17,851 --> 00:15:19,452 I'm getting a really good stretch on it. 300 00:15:20,987 --> 00:15:23,355 So Jake's dessert, corn profiteroles 301 00:15:23,356 --> 00:15:26,125 with a chanterelle dried mushroom ice cream. 302 00:15:26,126 --> 00:15:27,993 When was the last time you had a mushroom ice cream, Joe? 303 00:15:27,994 --> 00:15:29,128 - Never. - Never. Right. 304 00:15:29,129 --> 00:15:31,363 The question is, as always with Jake, 305 00:15:31,364 --> 00:15:33,232 is he doing too much in 60 minutes? 306 00:15:33,233 --> 00:15:34,833 Are there too many components of this dessert? 307 00:15:34,834 --> 00:15:38,270 Honestly, he'll cram 120 minutes into this 60 minutes. 308 00:15:38,271 --> 00:15:40,172 Just look at the speed, the way this guy's working. 309 00:15:40,173 --> 00:15:44,376 - Oven down! Perfect. - Let's go! Come on! 310 00:15:44,377 --> 00:15:46,412 Look at Heidi. She's doubling. 311 00:15:46,413 --> 00:15:48,647 - Yeah, Heidi! Yeah, Heidi! - Two hands, two hands. 312 00:15:48,648 --> 00:15:52,785 - Come on, Heidi! - So, Heidi hasn't baked that much. 313 00:15:52,786 --> 00:15:54,953 - No. - We know her as being a very strong savory cook. 314 00:15:54,954 --> 00:15:57,322 She's always kind of avoided baking unless she's had to do it, 315 00:15:57,323 --> 00:16:00,226 so it'll be interesting to see what she brings in the finale. 316 00:16:03,797 --> 00:16:05,698 I'm adding the cream to this mousse. 317 00:16:05,699 --> 00:16:08,167 And we're gonna put in these silicone hemisphere molds. 318 00:16:08,168 --> 00:16:10,002 That's how we're going to shape the coconut. 319 00:16:10,003 --> 00:16:12,772 Let's go, Peter! Yes! 320 00:16:15,041 --> 00:16:18,778 - Let's go! Let's go! - Go, Pete! 321 00:16:21,481 --> 00:16:23,083 Let's go. 322 00:16:24,851 --> 00:16:27,920 - Whew! - We've got 45 minutes left, ladies and gentlemen. 323 00:16:27,921 --> 00:16:32,725 Come on. This is it! Oh, my goodness me. 324 00:16:32,726 --> 00:16:34,993 Heidi, what is this dessert saying about this menu? 325 00:16:34,994 --> 00:16:37,930 It's saying that this is my love for South Africa on a plate. 326 00:16:37,931 --> 00:16:40,199 I'm using all the colors of the flag. 327 00:16:40,200 --> 00:16:42,434 - Sure. - I've got the beautiful marula fruit in there. 328 00:16:42,435 --> 00:16:45,437 Love that. Now this fruit, it's rich, it's spicy, it's delicious. 329 00:16:45,438 --> 00:16:48,374 - Exactly. - And how would you use that back home? 330 00:16:48,375 --> 00:16:51,977 - You would just get drunk on it. - Right. Oh, I see. 331 00:16:51,978 --> 00:16:54,847 You're using marula liqueur. Amazing. 332 00:16:54,848 --> 00:16:58,183 Talking about drunk, have you seen these ankles? What have you got on there? 333 00:16:58,184 --> 00:17:00,019 - All right! - Look at those! 334 00:17:00,020 --> 00:17:04,456 - I got you, boss man. Look at that, boss man. - You are kidding me. 335 00:17:04,457 --> 00:17:07,226 - I got you right here. - Oh, my goodness me. 336 00:17:07,227 --> 00:17:10,796 - I am on your socks. - (laughter) 337 00:17:10,797 --> 00:17:13,332 I am not going to ask what's on your underpants, okay? 338 00:17:13,333 --> 00:17:16,168 - Over there. - Bloody hell. Oh, my Lord. 339 00:17:16,169 --> 00:17:20,806 - He's pointing to Joe. - I can dress him up, but I can't take him anywhere. 340 00:17:20,807 --> 00:17:23,242 Love that. So, the jeopardy, once that mousse is set, 341 00:17:23,243 --> 00:17:25,010 - you've got the mirror glaze, right? - Yes. 342 00:17:25,011 --> 00:17:26,345 How are you gonna keep it liquid enough 343 00:17:26,346 --> 00:17:27,479 - so it sets and glazes? - I'm gonna make sure 344 00:17:27,480 --> 00:17:29,381 my measurements are perfect. 345 00:17:29,382 --> 00:17:32,585 Girl, you're in the zone. Let's go! Come on! 346 00:17:35,255 --> 00:17:37,389 Organize. What do I not need? 347 00:17:37,390 --> 00:17:40,225 Got you, got you, got you. 348 00:17:40,226 --> 00:17:43,128 - That looks good. - That looks delicious! 349 00:17:43,129 --> 00:17:45,165 Looks delicious! 350 00:17:47,033 --> 00:17:48,267 - Okay, Peter. - Chef Tiffany. 351 00:17:48,268 --> 00:17:49,968 All right, what you got going on? 352 00:17:49,969 --> 00:17:52,171 So I've got a coconut mousse going on. 353 00:17:52,172 --> 00:17:53,906 It's gonna be flavored with some nutmeg. 354 00:17:53,907 --> 00:17:56,408 This is going to be a hibiscus gel 355 00:17:56,409 --> 00:17:58,110 that I'm gonna add inside the coconut. 356 00:17:58,111 --> 00:17:59,812 Going to Nigeria when I was younger, 357 00:17:59,813 --> 00:18:02,381 my mom had a lot of coconut trees in the yard, 358 00:18:02,382 --> 00:18:04,183 and so I wanted to kind of bring that forward. 359 00:18:04,184 --> 00:18:05,551 And it's going to be in this mold, 360 00:18:05,552 --> 00:18:07,986 so I'm going to combine different halves together. 361 00:18:07,987 --> 00:18:09,288 Basically, I'm hearing 362 00:18:09,289 --> 00:18:11,190 something that looks like a coconut, right? 363 00:18:11,191 --> 00:18:14,827 It looks like a coconut, tastes like a coconut, feels like a coconut. 364 00:18:14,828 --> 00:18:17,429 - It's a coconut. - So it's gonna be a coconut! It's gonna be a coconut! 365 00:18:17,430 --> 00:18:19,965 - Yeah, it's gonna be a coconut! - Let's go! 366 00:18:19,966 --> 00:18:22,534 - Okay, $250,000. It's right there. - Oh, yeah. 367 00:18:22,535 --> 00:18:24,937 - Right there! Right there! - Oh, yeah! 368 00:18:24,938 --> 00:18:26,472 All you got to do is reach for it! 369 00:18:26,473 --> 00:18:28,540 Go over there and grab it. 370 00:18:28,541 --> 00:18:30,042 - Good luck. - Thank you, Chef. 371 00:18:30,043 --> 00:18:33,913 (cheering, shouting) 372 00:18:36,516 --> 00:18:37,783 (muttering) 373 00:18:37,784 --> 00:18:40,152 Let's go! 374 00:18:40,153 --> 00:18:41,854 How'd those turn out, Pete, in the chiller? 375 00:18:41,855 --> 00:18:45,858 Oh, beautiful. But I'm gonna take a little bit out. 376 00:18:45,859 --> 00:18:49,328 Look, Peter's scooping out the center of that coconut mousse 377 00:18:49,329 --> 00:18:52,564 and pouring the hibiscus gel inside. 378 00:18:52,565 --> 00:18:54,634 Back into the freezer to set. 379 00:18:57,470 --> 00:18:59,571 We've seen Peter perform desserts twice in this competition, 380 00:18:59,572 --> 00:19:02,041 - and he's ended up in the bottom. - Exactly. 381 00:19:02,042 --> 00:19:05,477 Oh, no. My cream's melted. 382 00:19:05,478 --> 00:19:08,681 Oh, I put it on a hot thing! 383 00:19:08,682 --> 00:19:10,249 - Oh, no. - No! 384 00:19:10,250 --> 00:19:12,151 Looks unfinished, and it needs more cake. 385 00:19:12,152 --> 00:19:15,921 Just doesn't feel as elegant as I think it was supposed to come across. 386 00:19:15,922 --> 00:19:21,460 - Understood. - The bottom dish from Team Africa, Peter. 387 00:19:21,461 --> 00:19:23,796 It's a little bit greasy, and not in a good way. 388 00:19:23,797 --> 00:19:26,331 It just doesn't pop. 389 00:19:26,332 --> 00:19:28,867 I'm hoping this dessert tonight is a redemption. 390 00:19:28,868 --> 00:19:31,103 Come on, now. Let's get these beans out. 391 00:19:31,104 --> 00:19:34,373 - Jake, Jake, Jake. - Hello, Joe. 392 00:19:34,374 --> 00:19:36,175 A savory dessert is always high risk. 393 00:19:36,176 --> 00:19:38,610 - You're making us ice cream with mushrooms. - Yeah, of course. 394 00:19:38,611 --> 00:19:40,913 I feel like chanterelles are an amazing choice for it. 395 00:19:40,914 --> 00:19:44,249 Because they have such a fruity apricot-like aroma, 396 00:19:44,250 --> 00:19:45,617 I think they were a natural choice. 397 00:19:45,618 --> 00:19:47,920 And what else? You have the corn component, right? 398 00:19:47,921 --> 00:19:51,090 Yes, I'm doing a corn pastry cream to make into a crème diplomat. 399 00:19:51,091 --> 00:19:53,926 You're hitting this theme of, like, modern Mexican. 400 00:19:53,927 --> 00:19:57,062 Bringing Mexican flavors, contemporary world flavors. 401 00:19:57,063 --> 00:19:59,932 That's been consistent. But you're also a scientist by trade, right? 402 00:19:59,933 --> 00:20:03,068 - Yes. - So that should be an advantage in doing dessert, right? 403 00:20:03,069 --> 00:20:05,337 Oh, yeah. You're going to see me in full lab PPE in here. 404 00:20:05,338 --> 00:20:09,441 Oh, nice! And do you feel like you have enough time to do all this? 405 00:20:09,442 --> 00:20:12,978 The ice cream comes together pretty quickly once the base is complete. 406 00:20:12,979 --> 00:20:16,281 The pastry cream needs about four to five minutes to rest in the blast chiller. 407 00:20:16,282 --> 00:20:18,250 All right, Dr. Jake, good luck. 408 00:20:18,251 --> 00:20:20,519 Thank you, Joe. 409 00:20:20,520 --> 00:20:22,154 Gordon: We're down to the last 20 minutes. 410 00:20:22,155 --> 00:20:25,325 This is it! 20 minutes to go! 411 00:20:26,926 --> 00:20:29,228 It's still not there yet, but we're getting there. 412 00:20:29,229 --> 00:20:32,564 Heidi, there's a lot going on. What I am concerned about is setting it in time 413 00:20:32,565 --> 00:20:34,133 and then getting that mirror glaze right. 414 00:20:34,134 --> 00:20:35,534 Not just the temperature of that glaze, 415 00:20:35,535 --> 00:20:37,436 but also the temperature of the mousse. 416 00:20:37,437 --> 00:20:39,639 It's a complicated, complex dessert. 417 00:20:41,541 --> 00:20:44,576 - Jake, what's in the pot? - Which one? I got a bunch of them. 418 00:20:44,577 --> 00:20:46,612 The one next to the pastry cream. 419 00:20:46,613 --> 00:20:50,582 I've got some cream steeping with some chanterelles and chilies. 420 00:20:50,583 --> 00:20:52,451 I'm going to be turning that into a ganache 421 00:20:52,452 --> 00:20:54,987 with some nice roasted corn white chocolate. 422 00:20:54,988 --> 00:20:58,424 I think that Jake has the most difficult dessert 423 00:20:58,425 --> 00:20:59,725 because of all the components. 424 00:20:59,726 --> 00:21:01,427 He's just got so many things on the plate. 425 00:21:01,428 --> 00:21:02,461 I don't know if he can get them all done. 426 00:21:02,462 --> 00:21:04,296 But, I mean, don't forget, 427 00:21:04,297 --> 00:21:07,099 he won an apron on a delicious chocolate cake 428 00:21:07,100 --> 00:21:10,235 and really balanced that sweetness and savory-ness. 429 00:21:10,236 --> 00:21:12,204 - Yeah. - Two things at once, Jake. 430 00:21:12,205 --> 00:21:15,441 - Heard, heard. - Heidi, how's the brownie? 431 00:21:15,442 --> 00:21:17,544 It's coming out right now. 432 00:21:20,347 --> 00:21:23,349 There you go. Looks good, Heidi. 433 00:21:23,350 --> 00:21:26,585 Peter has got to sandwich those mousse together. 434 00:21:26,586 --> 00:21:28,721 He hasn't even dipped them yet. 435 00:21:28,722 --> 00:21:30,489 Come on. 436 00:21:30,490 --> 00:21:34,326 I've got the spheres filled with mousse and the gel. 437 00:21:34,327 --> 00:21:37,329 And I've got to get them out, but as I try to pop them out, 438 00:21:37,330 --> 00:21:40,533 I can tell that they're breaking, so that means they're not set well enough. 439 00:21:42,736 --> 00:21:44,403 It's going back into the freezer. 440 00:21:44,404 --> 00:21:46,372 Tiffany: Yeah, yeah. He needs to set it. 441 00:21:46,373 --> 00:21:48,741 Peter's got extra jeopardy because he's promised us 442 00:21:48,742 --> 00:21:52,011 a construction that's very technical, right? Creating a coconut. 443 00:21:52,012 --> 00:21:53,645 - Sure. - If he doesn't create the coconut, 444 00:21:53,646 --> 00:21:55,247 - there's no stepping back for him. - No. No. 445 00:21:55,248 --> 00:21:57,216 What's the time? What's time? What's time? 446 00:21:57,217 --> 00:21:58,350 I can't see your timer, bro. 447 00:21:58,351 --> 00:22:00,019 If I don't have coconut mousse, 448 00:22:00,020 --> 00:22:01,754 I'm not gonna be able to form a coconut shell, 449 00:22:01,755 --> 00:22:03,590 which means I go home with nothing. 450 00:22:05,992 --> 00:22:07,594 (bleep) me. 451 00:22:09,295 --> 00:22:13,666 Peter has to move. He's got to get those mousses together. 452 00:22:13,667 --> 00:22:15,768 Joe: We've never seen this happen. It's in the finale, 453 00:22:15,769 --> 00:22:18,070 and he's pacing around because it hasn't set. 454 00:22:18,071 --> 00:22:20,572 - Is Peter gonna make it? - Peter's in trouble. 455 00:22:20,573 --> 00:22:23,710 You got this, Peter! Don't worry! 456 00:22:36,022 --> 00:22:37,891 Yeah, come on, guys! 457 00:22:39,559 --> 00:22:42,561 What is Peter doing? He's pacing in front of the freezer. 458 00:22:42,562 --> 00:22:44,396 - That mousse, it's not ready. - It's not ready. 459 00:22:44,397 --> 00:22:47,700 - What is he gonna do? - We don't have a ton of time left, 460 00:22:47,701 --> 00:22:50,703 and I've got to get these mousses formed together. 461 00:22:50,704 --> 00:22:52,838 But my mousse is not set well enough right now. 462 00:22:52,839 --> 00:22:55,841 I can't do anything else until it's ready to go, 463 00:22:55,842 --> 00:22:58,544 so all I can do is stand there and wait. 464 00:22:58,545 --> 00:23:00,279 You got this, Peter! 465 00:23:00,280 --> 00:23:01,781 Don't worry! It's gonna freeze, okay? 466 00:23:03,583 --> 00:23:05,417 Who's ready for dessert and a show? 467 00:23:05,418 --> 00:23:07,386 (cheering) 468 00:23:07,387 --> 00:23:09,755 Dave, you've got to check out how he's making the ice cream. 469 00:23:09,756 --> 00:23:11,791 Oh, (bleep). Yeah, Jake! 470 00:23:16,062 --> 00:23:18,531 Yeah. Oh, my God. 471 00:23:19,666 --> 00:23:21,100 Whoo! 472 00:23:21,101 --> 00:23:23,502 Jake is in his element because he's a chemist 473 00:23:23,503 --> 00:23:25,672 - and baking is chemistry. - Gordon: True. 474 00:23:28,441 --> 00:23:31,310 - Come on. - How do they look, Mommy? 475 00:23:31,311 --> 00:23:32,878 - Good. - Perfect. 476 00:23:32,879 --> 00:23:35,247 Heidi's about to start that glaze on top of that mousse. 477 00:23:35,248 --> 00:23:36,683 - You got it. - Light work, Heidi. Light work. 478 00:23:38,485 --> 00:23:41,787 Well done, Heids. Well done. 479 00:23:41,788 --> 00:23:43,255 (bleep) 480 00:23:43,256 --> 00:23:44,757 Tiffany: Right now I'm really concerned for Jake. 481 00:23:44,758 --> 00:23:47,760 - Profiteroles not filled. - Filling! 482 00:23:47,761 --> 00:23:50,763 Gordon: Look, Jake's now starting to pipe those profiteroles. 483 00:23:50,764 --> 00:23:53,766 My big concern there is has it cooled down? 484 00:23:53,767 --> 00:23:56,268 Because if it's too hot, it's gonna come out like a milkshake. 485 00:23:56,269 --> 00:23:59,304 - That's right. Absolutely. - How's it going, Jake? 486 00:23:59,305 --> 00:24:04,109 - I am a mess. - Jake's so stressed, he forgot to take his goggles off. 487 00:24:04,110 --> 00:24:05,478 But they look good on him. 488 00:24:10,650 --> 00:24:11,917 How's that brownie crumble for you, Heidi? 489 00:24:11,918 --> 00:24:13,986 - Perfect! - (overlapping shouting) 490 00:24:13,987 --> 00:24:14,820 Looks good. 491 00:24:14,821 --> 00:24:16,355 Gordon: Last five minutes, guys! 492 00:24:16,356 --> 00:24:17,923 - Both: Oh, my God. - Come on! 493 00:24:17,924 --> 00:24:20,826 - Come on. - Joe: Come on, Peter. 494 00:24:20,827 --> 00:24:23,629 You've gotta do something. 495 00:24:23,630 --> 00:24:25,397 You're good, Pete! You're good, Pete! 496 00:24:25,398 --> 00:24:27,533 Go, Chef Gordon! Help him out! 497 00:24:27,534 --> 00:24:28,934 - You okay? - Yeah, yeah, yeah. For sure. 498 00:24:28,935 --> 00:24:30,669 - It's not setting? - Not yet. It's almost there. 499 00:24:30,670 --> 00:24:32,538 We're just under five minutes to go. 500 00:24:32,539 --> 00:24:34,406 You could do half a dome as well. 501 00:24:34,407 --> 00:24:36,208 - Half a coconut. - Good thought. 502 00:24:36,209 --> 00:24:37,810 At least like that you're gonna get something on the plate. 503 00:24:37,811 --> 00:24:38,944 I'm not telling you what to do, I just want you-- 504 00:24:38,945 --> 00:24:40,679 - No, for sure. - How far off are they? 505 00:24:40,680 --> 00:24:42,948 I just gotta peel them out. 506 00:24:42,949 --> 00:24:44,416 - Okay, well, you decide. Okay? - Yes, Chef. 507 00:24:44,417 --> 00:24:47,053 (cheering) 508 00:24:49,322 --> 00:24:53,792 - You decide, okay? - It's probably formed a little. Maybe not all the way. 509 00:24:53,793 --> 00:24:57,563 There you go. I'd rather get finished than nothing at all. 510 00:24:57,564 --> 00:24:59,965 - Yes, Chef. - He's really under the gun now. 511 00:24:59,966 --> 00:25:01,834 Gordon: Three minutes, guys! Three minutes! 512 00:25:01,835 --> 00:25:03,836 - Let's go! Let's go! - Now or never, Jake. 513 00:25:03,837 --> 00:25:07,239 - All of it together. - Heard, heard! 514 00:25:07,240 --> 00:25:10,676 - That looks good, Heids. - You got it. Come on. 515 00:25:10,677 --> 00:25:12,845 60 seconds, guys. Let's go! 516 00:25:12,846 --> 00:25:16,582 Final minute of season 16, the Global Gauntlet! 517 00:25:16,583 --> 00:25:19,451 Let's go! Peter, get them on the plate! 518 00:25:19,452 --> 00:25:22,054 - Come on, guys! - Oh, my gosh! 519 00:25:22,055 --> 00:25:24,823 39, 38, 37... 520 00:25:24,824 --> 00:25:29,094 - You got this, Pete! - (overlapping chatter) 521 00:25:29,095 --> 00:25:31,196 You got it, Mommy! 522 00:25:31,197 --> 00:25:33,866 - Heidi, Heidi! - Heidi! 523 00:25:33,867 --> 00:25:36,602 - Come on, Jake! - Oh, my God, dude. Come on. 524 00:25:36,603 --> 00:25:42,207 (crowd cheering, shouting) 525 00:25:42,208 --> 00:25:46,879 All: Ten, nine, eight, seven, 526 00:25:46,880 --> 00:25:52,618 six, five, four, three, two, one. 527 00:25:52,619 --> 00:25:56,221 - Stop! - Whoa! 528 00:25:56,222 --> 00:25:57,657 Whoo! 529 00:26:02,495 --> 00:26:04,997 That was beautiful, Pete. 530 00:26:04,998 --> 00:26:06,933 Whoo! 531 00:26:10,904 --> 00:26:12,805 - Yeah! - You did it! 532 00:26:12,806 --> 00:26:14,606 I hope I've made South Africa proud. 533 00:26:14,607 --> 00:26:16,275 I hope I'm gonna win, obviously. 534 00:26:16,276 --> 00:26:18,510 But at the end of the day, that's up to the judges. 535 00:26:18,511 --> 00:26:20,446 Dang, bro! 536 00:26:20,447 --> 00:26:24,917 I'm a little bit sad to do my last dish in this kitchen. 537 00:26:24,918 --> 00:26:28,053 Because I have grown to love this kitchen so much, 538 00:26:28,054 --> 00:26:31,457 and it's really become a part of me. 539 00:26:31,458 --> 00:26:33,892 Right, you three, please make your way around to the front. 540 00:26:33,893 --> 00:26:35,995 - Thank you. - Whoo! 541 00:26:39,966 --> 00:26:42,736 All right, first up, Peter. 542 00:26:44,137 --> 00:26:45,804 Come on, Pete! 543 00:26:45,805 --> 00:26:48,073 - Peter: - At this moment, I feel a little deflated. 544 00:26:48,074 --> 00:26:50,075 I strive for perfection. I want to be the best. 545 00:26:50,076 --> 00:26:51,677 So when I don't reach that level, 546 00:26:51,678 --> 00:26:53,312 it's really heartbreaking. 547 00:26:53,313 --> 00:26:55,681 - Let's go, bro. - But I'm shoulders back, 548 00:26:55,682 --> 00:26:57,349 I'm chin up, head held high. 549 00:26:57,350 --> 00:26:59,084 I think I've changed my life by making it here. 550 00:26:59,085 --> 00:27:01,820 "MasterChef" isn't even somewhere I thought I'd ever be, 551 00:27:01,821 --> 00:27:04,356 and I am proud of myself, for sure. 552 00:27:04,357 --> 00:27:08,360 Today, I made for you a spiced coconut mousse, a hibiscus gel, 553 00:27:08,361 --> 00:27:13,565 a chocolate coconut husk with a passion fruit gel finish. 554 00:27:13,566 --> 00:27:17,102 Obviously, we saw the panic at the end. 555 00:27:17,103 --> 00:27:20,506 You wanted to form the full coconut. Looks like a half here. 556 00:27:20,507 --> 00:27:23,776 But you have all the flavors that you wanted in here, correct? 557 00:27:23,777 --> 00:27:27,713 - Correct. - For me, what I'm thinking about is your perseverance here, 558 00:27:27,714 --> 00:27:29,848 and to know that you didn't give up. 559 00:27:29,849 --> 00:27:32,384 Is it the most beautiful plate we've seen? No. 560 00:27:32,385 --> 00:27:35,688 But it is really not over until we taste it. 561 00:27:35,689 --> 00:27:37,990 - So don't count yourself out. - Good job. 562 00:27:37,991 --> 00:27:39,858 (overlapping chatter) 563 00:27:39,859 --> 00:27:41,727 - Here we go, bro. - Yes, yes, yes, yes! 564 00:27:41,728 --> 00:27:43,463 Here we go, bro. 565 00:27:45,031 --> 00:27:46,732 - Let's taste it. - All right, let's taste. 566 00:27:46,733 --> 00:27:48,068 Gordon: Shall we? 567 00:27:58,545 --> 00:28:02,514 Young man, whilst it may be half a dessert, it is delicious. 568 00:28:02,515 --> 00:28:05,918 - Let's get that absolutely clear. - Yeah, Pete! 569 00:28:05,919 --> 00:28:10,823 - I told you! - The texture of the mousse is incredible. 570 00:28:10,824 --> 00:28:15,160 It's light. The passion fruit coulis gives it that sweet and sour. 571 00:28:15,161 --> 00:28:17,629 The fact that you continued cooking 572 00:28:17,630 --> 00:28:18,897 and getting this on the plate, 573 00:28:18,898 --> 00:28:21,968 - well bloody done, okay? - Thank you. 574 00:28:24,170 --> 00:28:25,938 Tiffany: I'm tasting the hibiscus. 575 00:28:25,939 --> 00:28:28,173 That's really nice with the sweetness of the coconut. 576 00:28:28,174 --> 00:28:31,143 Passion fruit's nice and tart. Chocolate is bitter. 577 00:28:31,144 --> 00:28:34,981 - You definitely got your flavors down. - Thank you! 578 00:28:37,717 --> 00:28:41,553 A pastry can be an idea, and you wanted to tell a story. And that's a beautiful thing. 579 00:28:41,554 --> 00:28:43,722 And sometimes it can go wrong. And tonight it did. 580 00:28:43,723 --> 00:28:47,793 But at the end of the day, I'm still tasting the dessert you had in mind, 581 00:28:47,794 --> 00:28:51,697 - and it's delicious. - Thank you. 582 00:28:51,698 --> 00:28:53,732 - Thank you, Peter. - Thank you. 583 00:28:53,733 --> 00:28:56,702 - Good job, Peter. Good job. Good job, Peter. - (cheering) 584 00:28:56,703 --> 00:28:59,938 The actual thinness of the chocolate overseeing the mousse is incredible. 585 00:28:59,939 --> 00:29:01,974 That works beautifully like that. 586 00:29:01,975 --> 00:29:03,942 Man, we've all had something that didn't go right, 587 00:29:03,943 --> 00:29:07,980 - but he never gave up. - Exactly that. Right, Heidi. 588 00:29:07,981 --> 00:29:12,484 - Heidi: - Every emotionyou can imagine is runningthrough my body, 589 00:29:12,485 --> 00:29:14,820 but I'm confident in what I've put on that plate. 590 00:29:14,821 --> 00:29:16,689 It really represents my country, 591 00:29:16,690 --> 00:29:19,091 and I feel so proud of what I've done here. 592 00:29:19,092 --> 00:29:21,960 I made for you this evening a mirror glazed 593 00:29:21,961 --> 00:29:25,631 marula liqueur mousse with a brownie crumb 594 00:29:25,632 --> 00:29:29,234 - and some raspberry coulis. - Heidi, it looks stunning. 595 00:29:29,235 --> 00:29:31,937 It's just elegant, sophisticated. 596 00:29:31,938 --> 00:29:34,239 That mirror glaze is hard, man. 597 00:29:34,240 --> 00:29:37,242 It's just one of those indulgences that you just can't wait to dive in. 598 00:29:37,243 --> 00:29:39,511 And playing with the heritage with that marula as well? 599 00:29:39,512 --> 00:29:42,247 - Really good job. Well done. - Thank you, Chef. 600 00:29:42,248 --> 00:29:44,983 - Yeah! - Gordon: Shall we? 601 00:29:44,984 --> 00:29:46,886 Yeah, let's try it. 602 00:29:56,996 --> 00:30:00,066 Heidi, congrats. The mousse is exceptional. I love it. 603 00:30:02,002 --> 00:30:04,236 The mirror glaze gives that extra sweetness, 604 00:30:04,237 --> 00:30:05,871 and I love the crumble underneath. 605 00:30:05,872 --> 00:30:07,906 It's a really good dish. Well done. 606 00:30:07,907 --> 00:30:09,309 Thank you, Chef. 607 00:30:11,678 --> 00:30:15,147 You would think a portion this large would feel heavy. 608 00:30:15,148 --> 00:30:17,149 This feels very light. 609 00:30:17,150 --> 00:30:18,884 And I think you played to your strength, 610 00:30:18,885 --> 00:30:20,753 and I do feel South Africa here on the plate. 611 00:30:20,754 --> 00:30:24,256 Thank you. Thank you, Chef. Thank you. 612 00:30:24,257 --> 00:30:26,892 You know, this dessert is indicative of your journey, 613 00:30:26,893 --> 00:30:29,294 I think, because you took a big risk, 614 00:30:29,295 --> 00:30:31,697 did some real professional pastry techniques. 615 00:30:31,698 --> 00:30:36,769 But altogether a dish where the sum is greater than the parts of the whole. 616 00:30:36,770 --> 00:30:38,070 So you did a great job. Thank you. 617 00:30:38,071 --> 00:30:39,905 Thank you, Joe. Thank you. Thank you. 618 00:30:39,906 --> 00:30:42,207 - (cheering) - Yeah! 619 00:30:42,208 --> 00:30:43,643 Yes! 620 00:30:46,046 --> 00:30:48,313 Guys, 60 minutes to create these desserts. 621 00:30:48,314 --> 00:30:50,015 - Come on. - She did a lot of work. 622 00:30:50,016 --> 00:30:51,985 Incredible. Absolutely incredible. 623 00:30:54,921 --> 00:30:57,056 Jake, please come forward with your dessert. 624 00:30:57,057 --> 00:30:59,091 - Jake: - Heading intothe final tasting, 625 00:30:59,092 --> 00:31:02,094 I can't help but feel a little bit anxious. 626 00:31:02,095 --> 00:31:04,096 This dessert really does show range 627 00:31:04,097 --> 00:31:06,198 in cooking beyond my comfort zone, 628 00:31:06,199 --> 00:31:08,934 but that makes this one of the biggest risks 629 00:31:08,935 --> 00:31:10,336 I've taken in my entire life. 630 00:31:10,337 --> 00:31:13,605 I want to prove that I have what it takes 631 00:31:13,606 --> 00:31:17,209 and that I have the desire to become America's next MasterChef. 632 00:31:17,210 --> 00:31:21,080 For my dessert tonight, I prepared a sweet corn profiterole 633 00:31:21,081 --> 00:31:22,815 with a blueberry coulis, 634 00:31:22,816 --> 00:31:24,950 a roasted corn white chocolate ganache, 635 00:31:24,951 --> 00:31:28,854 chanterelle ice cream, and freeze dried corn soil. 636 00:31:28,855 --> 00:31:31,623 - It looks beautiful. It really does. - Thank you, Chef. 637 00:31:31,624 --> 00:31:34,126 I'm always worried about the amount of CBD gummies you take 638 00:31:34,127 --> 00:31:37,196 before you make chanterelle ice cream. 639 00:31:37,197 --> 00:31:39,365 It's that level of intriguing with you and your cooking. 640 00:31:39,366 --> 00:31:41,900 I'm like, "Oh, boy, here we go again." 641 00:31:41,901 --> 00:31:45,771 You know when you hit turbulence, they tell you to tighten your seatbelt? 642 00:31:45,772 --> 00:31:49,208 That's how I'm feeling right now before I dive into this dessert. 643 00:31:49,209 --> 00:31:51,577 - Embrace the unknown. - Let's give it a try. 644 00:31:51,578 --> 00:31:53,546 Gordon: Right. 645 00:32:09,996 --> 00:32:12,065 Young man, there's a lot going on here. 646 00:32:26,413 --> 00:32:29,115 Young man, there's a lot going on here. 647 00:32:31,284 --> 00:32:35,054 And it is absolutely delicious. 648 00:32:35,055 --> 00:32:38,424 (cheering) 649 00:32:38,425 --> 00:32:41,293 - Whoo! - I've been here now for 16 seasons. 650 00:32:41,294 --> 00:32:42,895 It's the best profiterole 651 00:32:42,896 --> 00:32:45,999 I have tasted in this competition. 652 00:32:47,300 --> 00:32:49,168 And never in my entire career 653 00:32:49,169 --> 00:32:51,904 would I ever think I'd say that chanterelle ice cream 654 00:32:51,905 --> 00:32:54,340 - is (bleep) delicious. - Yes! 655 00:32:54,341 --> 00:32:57,510 - Congrats, my man. Well done. - Thank you, Chef. 656 00:32:59,045 --> 00:33:03,182 - Jake. - Chef Tiffany. 657 00:33:03,183 --> 00:33:06,018 These little baby conchas is all right! 658 00:33:06,019 --> 00:33:07,853 Just putting that crackling on the top 659 00:33:07,854 --> 00:33:12,858 really made the texture perfect, and so iconically Mexico. 660 00:33:12,859 --> 00:33:15,994 I will say, I don't love the ice cream as much as Gordon. 661 00:33:15,995 --> 00:33:20,332 I think a little bit of salt would have really turned it up a bit. 662 00:33:20,333 --> 00:33:23,803 - But I love the idea. Good job. - Thank you, Chef. 663 00:33:27,474 --> 00:33:31,910 Being here with you in this kitchen is not easy. 664 00:33:31,911 --> 00:33:33,479 Yeah. 665 00:33:33,480 --> 00:33:36,382 Nothing easy to watch. It's not easy to taste. 666 00:33:36,383 --> 00:33:40,919 But the difference between a good chef and a great chef 667 00:33:40,920 --> 00:33:44,356 is a chef who has the ability to make people think. 668 00:33:44,357 --> 00:33:46,892 And when your technique or your idea causes me 669 00:33:46,893 --> 00:33:52,931 to ask questions about where these ideas come from and where can they go to, 670 00:33:52,932 --> 00:33:54,233 that's an amazing talent. 671 00:33:54,234 --> 00:33:56,702 - Thank you very much. - Thank you, Jake. 672 00:33:56,703 --> 00:33:59,972 Go, Jake! Whoo! 673 00:33:59,973 --> 00:34:02,442 Aww. Aww. 674 00:34:05,979 --> 00:34:09,448 - Wow. - (cheering) 675 00:34:09,449 --> 00:34:10,683 What a tasting. 676 00:34:10,684 --> 00:34:13,018 Jake, Heidi, and Peter, 677 00:34:13,019 --> 00:34:15,087 we've tasted all three courses 678 00:34:15,088 --> 00:34:16,755 from your culture inspired menus. 679 00:34:16,756 --> 00:34:20,959 And now, Joe, Tiff, and myself must discuss 680 00:34:20,960 --> 00:34:26,632 the meal as a whole to decide on America's next MasterChef. 681 00:34:26,633 --> 00:34:27,634 Excuse us. Thank you. 682 00:34:30,370 --> 00:34:31,438 Do it. 683 00:34:37,243 --> 00:34:39,713 - That was extraordinary. - It was great. 684 00:34:41,314 --> 00:34:43,015 - You did amazing. - Thank you. 685 00:34:43,016 --> 00:34:44,149 Gordon: Let's start off with Heidi first. 686 00:34:44,150 --> 00:34:45,751 So, Heidi came in with 687 00:34:45,752 --> 00:34:47,386 a love letter to South Africa. 688 00:34:47,387 --> 00:34:50,022 That appetizer was that chili glazed black cod 689 00:34:50,023 --> 00:34:52,024 served with a fennel and mango salad. 690 00:34:52,025 --> 00:34:53,258 The cod was cooked well. 691 00:34:53,259 --> 00:34:55,160 - Beautiful. - But it wasn't enough. 692 00:34:55,161 --> 00:34:58,297 Yeah, I mean, the slaw and the salad aspect 693 00:34:58,298 --> 00:35:00,032 of that dish felt like it took over. 694 00:35:00,033 --> 00:35:01,567 But then she goes up a level in the entrée 695 00:35:01,568 --> 00:35:05,571 and crusted loin of venison with that incredible cream sauce. 696 00:35:05,572 --> 00:35:07,573 - Mm-hmm. - Best entrée of the night. 697 00:35:07,574 --> 00:35:10,142 - Honestly-- I agree. - Maybe the best dish of the night. 698 00:35:10,143 --> 00:35:14,580 Heidi topped off her menu tonight with a mirror glaze marula chocolate mousse. 699 00:35:14,581 --> 00:35:16,348 The texture of the mousse was exceptional. 700 00:35:16,349 --> 00:35:20,219 That marula was so lovely and silky. 701 00:35:20,220 --> 00:35:24,456 And I also enjoyed having a little bit of that crispy brownie. 702 00:35:24,457 --> 00:35:26,025 She's an accomplished home cook, 703 00:35:26,026 --> 00:35:27,459 and there were elements of home cooking 704 00:35:27,460 --> 00:35:29,962 and then elements of professional pastry 705 00:35:29,963 --> 00:35:32,231 both in the same dish, and that's really her story. 706 00:35:32,232 --> 00:35:33,533 I agree. 707 00:35:36,302 --> 00:35:42,207 I mean, Peter, his menu really celebrated all aspects of his Nigerian roots. 708 00:35:42,208 --> 00:35:44,143 Peter's appetizer was that snapper. 709 00:35:44,144 --> 00:35:47,880 Tiffany: I mean, I like the dumplings and I like the cookery on the fish. 710 00:35:47,881 --> 00:35:50,582 - But the broth for me was too salty. - Sure. 711 00:35:50,583 --> 00:35:56,522 So his entrée, that suya-spiced filet mignon? It was delicious. 712 00:35:56,523 --> 00:35:58,357 I think that was his best course. 713 00:35:58,358 --> 00:36:01,627 Yeah, his app and entrée were strong, but his dessert? 714 00:36:01,628 --> 00:36:04,930 Visually was a flop, but the whole thing worked together. 715 00:36:04,931 --> 00:36:08,634 Gordon: His dessert was that spiced coconut mousse with the chocolate husk. 716 00:36:08,635 --> 00:36:11,070 - The thickness of that chocolate? - Yeah, it's good. 717 00:36:11,071 --> 00:36:13,372 I'm really happy with the flavors I presented today. 718 00:36:13,373 --> 00:36:15,374 They're making him clean up his mess. That's good. 719 00:36:15,375 --> 00:36:17,109 It is good, yeah. 720 00:36:17,110 --> 00:36:19,845 Jake came in with his celebration 721 00:36:19,846 --> 00:36:21,213 of his Mexican identity. 722 00:36:21,214 --> 00:36:23,115 The appetizer, that incredible 723 00:36:23,116 --> 00:36:24,917 ruby prawn and octopus taco. 724 00:36:24,918 --> 00:36:28,053 It was street food and fine dining at its best. 725 00:36:28,054 --> 00:36:31,123 Jake's entrée, he cooked that incredible duck breast 726 00:36:31,124 --> 00:36:33,225 with that mole made in 60 minutes. 727 00:36:33,226 --> 00:36:35,127 - Mm-hmm. - My duck skin was crispy. 728 00:36:35,128 --> 00:36:37,196 It was cooked to a beautiful pink. 729 00:36:37,197 --> 00:36:41,133 But the truffle, the undercooked rice, that was his weakest dish tonight. 730 00:36:41,134 --> 00:36:42,568 You know, I disagree with you guys. 731 00:36:42,569 --> 00:36:44,403 Respectfully, I thought the rice was interesting and good. 732 00:36:44,404 --> 00:36:47,673 I think he did a real world-class world dish. 733 00:36:47,674 --> 00:36:50,542 So Jake's dessert, corn profiteroles 734 00:36:50,543 --> 00:36:53,545 - and a chanterelle ice cream. - I loved the dessert. 735 00:36:53,546 --> 00:36:55,280 It's a dessert that makes you think 736 00:36:55,281 --> 00:36:56,548 with a homage to Mexico. 737 00:36:56,549 --> 00:36:58,150 The precision of those profiteroles, 738 00:36:58,151 --> 00:36:59,551 the way they were piped, the cracking on top. 739 00:36:59,552 --> 00:37:04,123 Honestly, had it been just the profiteroles 740 00:37:04,124 --> 00:37:05,424 - and left that ice cream off... - Oh, no. 741 00:37:05,425 --> 00:37:09,161 ...I would be saying, "Wow! Amazing!" 742 00:37:09,162 --> 00:37:10,429 - No. - No, I disagree. 743 00:37:10,430 --> 00:37:11,697 - "It hit every mark!" - No, I disagree. 744 00:37:11,698 --> 00:37:15,200 - Great job, guys. Great job. - Thank you! 745 00:37:15,201 --> 00:37:16,568 Yeah, it's a tough one, this one, isn't it? 746 00:37:16,569 --> 00:37:19,438 Because it's an exceptional three-horse race. 747 00:37:19,439 --> 00:37:22,441 Which menu from those three amazing finalists 748 00:37:22,442 --> 00:37:25,444 delivered the best overall menu? 749 00:37:25,445 --> 00:37:27,446 - They're all right there. - Yeah. 750 00:37:27,447 --> 00:37:29,715 I think it is going to be an incredibly tough decision 751 00:37:29,716 --> 00:37:31,984 - for the judges tonight. - I agree with you. 752 00:37:31,985 --> 00:37:33,986 So what do you think, Gordon? It's clear for me. 753 00:37:33,987 --> 00:37:36,355 - It's clear for me, too. - It's definitely clear for me. 754 00:37:36,356 --> 00:37:38,525 Shall we? 755 00:37:41,327 --> 00:37:42,662 Let's make history. 756 00:37:51,237 --> 00:37:53,906 (crowd cheering) 757 00:37:53,907 --> 00:37:55,207 Oh, my God! 758 00:37:55,208 --> 00:37:59,211 (cheering intensifies) 759 00:37:59,212 --> 00:38:04,316 - Whoa! - Whoo-ooh! 760 00:38:04,317 --> 00:38:07,687 I'm actually so nervous, bro. Oh, my God. 761 00:38:09,255 --> 00:38:13,258 Jake, Heidi, Peter, please make your way round to the front. 762 00:38:13,259 --> 00:38:14,461 Thank you. 763 00:38:16,529 --> 00:38:19,765 Being on "MasterChef" has been the most incredible experience of my life, 764 00:38:19,766 --> 00:38:21,834 and I'm really proud of how I've done. 765 00:38:21,835 --> 00:38:24,403 - Yeah! - Whoo! 766 00:38:24,404 --> 00:38:25,804 This opportunity means everything to me, 767 00:38:25,805 --> 00:38:27,773 and to be able to potentially be cemented 768 00:38:27,774 --> 00:38:30,676 in "MasterChef" history is amazing. 769 00:38:30,677 --> 00:38:32,845 What a night. What a finale. 770 00:38:32,846 --> 00:38:34,813 You've shined massively, 771 00:38:34,814 --> 00:38:39,752 and that hard work has clearly paid off. Well done. 772 00:38:39,753 --> 00:38:42,488 - Heidi: - Winning"MasterChef" wouldcompletely change my life. 773 00:38:42,489 --> 00:38:44,223 It would just solidify for me 774 00:38:44,224 --> 00:38:47,426 that it's never too late to believe in yourself again 775 00:38:47,427 --> 00:38:49,561 and take a leap of faith. 776 00:38:49,562 --> 00:38:52,398 Right, the time has come. 777 00:38:52,399 --> 00:38:53,699 - Oh, my God. - I know. 778 00:38:53,700 --> 00:38:58,270 Only one talented cook will win the title 779 00:38:58,271 --> 00:39:01,573 and become America's next MasterChef. 780 00:39:01,574 --> 00:39:05,678 Tiffany: Just one cook will win the life-changing 781 00:39:05,679 --> 00:39:08,848 quarter of a million dollars. 782 00:39:11,384 --> 00:39:13,552 And just one home cook will take home 783 00:39:13,553 --> 00:39:16,855 the iconic "MasterChef" trophy. 784 00:39:16,856 --> 00:39:18,491 Wow. 785 00:39:20,093 --> 00:39:23,128 - Jake: - Winning "MasterChef"would be incredible. 786 00:39:23,129 --> 00:39:25,297 It would change my life in ways that I don't think 787 00:39:25,298 --> 00:39:27,566 I can even physically conceptualize. 788 00:39:27,567 --> 00:39:30,503 But I want it so bad. 789 00:39:32,339 --> 00:39:35,541 - This is it. Right. - Here we go. 790 00:39:35,542 --> 00:39:37,710 America's next MasterChef. 791 00:39:37,711 --> 00:39:41,514 The champion of the Global Gauntlet. 792 00:39:43,016 --> 00:39:45,785 Congratulations goes to... 793 00:39:54,594 --> 00:39:58,597 - Jake! - (crowd cheering) 794 00:39:58,598 --> 00:40:02,435 Oh, my God! Oh, my God! 795 00:40:03,737 --> 00:40:07,941 - Jake! Jake! - Yeah, Jake! 796 00:40:14,447 --> 00:40:15,881 (laughing) 797 00:40:15,882 --> 00:40:17,816 Oh, my God! Oh, my God! Oh, my God! 798 00:40:17,817 --> 00:40:18,818 (squealing) 799 00:40:20,520 --> 00:40:23,522 Come on! Amazing! 800 00:40:23,523 --> 00:40:24,790 - Well done. - Oh, my God! 801 00:40:24,791 --> 00:40:28,827 - The trophy. - Congratulations! 802 00:40:28,828 --> 00:40:30,496 Whoo! 803 00:40:30,497 --> 00:40:32,831 America's next MasterChef, ladies and gentlemen! 804 00:40:32,832 --> 00:40:34,533 Jake! Let's go! 805 00:40:34,534 --> 00:40:35,901 Jake: This is everything to me. 806 00:40:35,902 --> 00:40:38,504 This is the biggest achievement of my life. 807 00:40:38,505 --> 00:40:40,906 I feel so fortunate to have my parents, 808 00:40:40,907 --> 00:40:44,109 the way that they raised me to always do my best 809 00:40:44,110 --> 00:40:45,544 and to shoot for the stars, 810 00:40:45,545 --> 00:40:48,647 and I owe just about everything to them. 811 00:40:48,648 --> 00:40:50,849 - (screaming) - Let's go! 812 00:40:50,850 --> 00:40:52,685 Whoo! 813 00:40:52,686 --> 00:40:55,654 This is really that confirmation that I've been looking for 814 00:40:55,655 --> 00:40:57,556 that I can turn my passion into my career. 815 00:40:57,557 --> 00:41:01,560 (chanting) Jake, Jake, Jake, Jake! 816 00:41:01,561 --> 00:41:04,697 You did it, man! You did it! Come on! 817 00:41:04,698 --> 00:41:08,334 - I can't believe this. - Whoo! 818 00:41:08,335 --> 00:41:12,137 Ladies and gentlemen, give it up for our two runners-up, please. 819 00:41:12,138 --> 00:41:14,707 Peter and Heidi! Come on! 820 00:41:14,708 --> 00:41:16,575 I feel very happy for Jake. 821 00:41:16,576 --> 00:41:19,211 He deserves it, and I'm really proud of him. 822 00:41:19,212 --> 00:41:20,846 - Jake! - I thought it was done and dusted for me. 823 00:41:20,847 --> 00:41:23,982 Good job! I'm so proud of you! Good job! 824 00:41:23,983 --> 00:41:26,585 - You did so well, okay? Proud of you. - Thank you so much, Chef. 825 00:41:26,586 --> 00:41:28,854 I think Jake is definitely a deserving winner. 826 00:41:28,855 --> 00:41:31,724 I think his creativity is out of this world, 827 00:41:31,725 --> 00:41:34,259 and that comes with the complexity of dishes, too. 828 00:41:34,260 --> 00:41:37,529 And once you can marry those two, there's no stopping you. 829 00:41:37,530 --> 00:41:39,431 Look, look! 830 00:41:39,432 --> 00:41:42,601 - Oh! - Look! There you are! Yes! 831 00:41:42,602 --> 00:41:46,605 I am America's next MasterChef! 832 00:41:46,606 --> 00:41:49,075 Let's go!