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Welcome to the grand finale
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of the world's biggest
cooking competition.
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Three of best home cooks in America
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will go head-to-head in the most
intense battle of their lives.
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This is the culinary event
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that we've all been waiting for.
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The "MasterChef" finale.
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( cheering )
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( chanting ) MasterChef! MasterChef!
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Gordon: The journey began
with tens of thousands
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of hopeful home cooks from
every corner of the country.
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We searched high and low.
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All in hopes of finding
America's next MasterChef.
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- Whoo! - You can't teach that.
It tastes delicious.
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The home cooks that were good
enough to win a white apron...
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MasterChef!
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...then began their culinary
journey of a lifetime.
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- Please welcome, Wolfgang Puck!
- ( screams )
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Gordon: This year, the home
cooks had the honor of working
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with some of the brightest
stars in the culinary world.
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Waste no time. Let's go.
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They endured intense pressure.
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- David...
- Forget it.
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- His apron is off, he's leaving.
- Nathan, vocal. Come on.
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Shaun: Nathan,
I need you to--
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Oh!
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Bride and groom, where is it?
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Gordon:
...in the most difficult challenges
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the competition has ever seen.
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These guys put their lives on the line.
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Now get real or ( bleep ) off.
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The caliber of talent was bigger
and better than ever before.
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This is MasterChef cooking
at its absolute best.
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Christina: Year after year, we've
narrowed down the competitors.
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- You have to leave the competition.
- I messed up.
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Christina: But this year,
for the first time ever,
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three home cooks will step into
the ring for the grand finale.
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But only one will be crowned
"America's MasterChef."
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( cheering )
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Now, MasterChef always raises the bar.
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And this year, for the first time ever,
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we sent all three contestants
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back to their hometowns for one week
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to create their final menus
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where their culinary dreams began.
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( mooing )
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Gordon: To make sure the finalists
were using their time wisely,
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we paid them each a surprise visit,
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beginning with Brandi,
in Irvington, Kentucky.
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Christina: We're in Kentucky.
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Gordon: We are in the
middle of frickin' nowheres.
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I've got no signal on my phone,
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the GPS is not working.
I've got to rely on the maps.
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But at least put a
good song on the radio.
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There's no reception.
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Is there any way
we can go a bit faster?
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I can walk quicker with one leg.
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The speed limit's 60 miles an hour.
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32 is fine.
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It'll be dark by the time we get there.
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So finicky.
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- Can I drive, please?
- Christina: No.
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Here's the school.
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Irvington Elementary,
where Ms. Brandi Mudd teaches.
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So if we have a whole number
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and we divide it by a mixed number...
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Brandi: It's been so long since I've
been with my family, my students,
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and bein' back home has really
given me a breath of fresh air
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that I need to really motivate me
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to do well in the finale.
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Psst. ( knocks )
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"Dad said--"
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( Gordon whispers ) Miss Mudd.
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Hello. Good morning.
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So sorry to disturb the lesson.
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I had no idea you guys were coming.
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- Whoa.
- Brandi: I cannot believe
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Gordon Ramsay and Christina
Tosi are here right now.
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- You've all got the rest of the
afternoon off. - ( children cheer )
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Brandi: I've been training,
I've been practicing,
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and I can't wait to show the judges
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what this Kentucky
girl has up her sleeve.
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So we're dying to find
out about this menu.
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Well, I've tried to stick
with my Southern roots
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but I wanna go upscale with all of it
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and I wanna show how much I've grown
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in the MasterChef competition.
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You know, I love the
play on sweet and savory.
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And I've really been
working on my plating,
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because I know that you
eat with your eyes first.
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Coming back and having that down time,
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- how are you feeling?
- Um, you know,
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my son's really needed
me while I was gone.
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You know, I sacrificed
a lot to come out there.
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So it's been great to be able
to be home and see them again.
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What would winning mean for you?
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I did this for myself
but really I did this
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for my students and for my kids
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because I wanted them to see
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that no matter if they
come from a big city
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or from Irvington, Kentucky, you know,
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that they can really accomplish
anything that they want.
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Listen, make sure you
give it your best shot,
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because this is gonna be the
most demanding finale ever.
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I'm super pumped and ready for this.
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- I have 24 students in my
whole entire town... - Good luck.
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...counting on me to win this trophy.
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I'm gonna go in there
and I'm gonna bring it
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and I'm gonna show everybody that I have
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what it takes to win this competition.
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Take care. See you back in the kitchen.
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Gordon: Next, we traveled to Las Vegas,
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the hometown of both David and Shaun.
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First, we visited David to see
how his menus were coming together.
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( sizzling )
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- Are you happy I'm making salmon?
- Yeah.
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David: I have an amazing
five-year-old daughter, Liliana.
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I've really missed her so much.
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I wonder if he's cooking.
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David: She truly kind of grounds me
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- and shows me what I'm fighting for.
- ( doorbell rings )
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- ( knocking on door )
- ( doorbell rings )
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- Hi!
- Hello, gorgeous.
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- How are you?
- Liliana: Hello.
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I had no idea you guys were coming.
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Let's go into the kitchen.
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David: I had been feeling stressed out,
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got a lot on my mind,
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so to have Gordon and
Christina here with me,
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it's just so unbelievable,
I feel like I'm dreaming.
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Uh, first of all, how are you feeling?
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David: I feel good--
a little nervous.
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I've just been spending
a lot of time with Liliana
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and just practicing,
practicing, practicing.
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So why don't you give us
an insight to your menu?
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Well, you know, I start
with seafood in my appetizer,
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so obviously I'm not gonna
have seafood in my entr�e.
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That left me with maybe beef or poultry.
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And I want something
light for my dessert.
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- Nothing too crazy.
- Okay.
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I just wanna make
sure whatever I'm doing
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that it impresses you
guys. That's the thing.
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It's like everything
I think of, I'm like,
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you guys have probably
already seen it before,
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or it's nothing special. And I'm
like, "How do you wow the judges?
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- Listen, you have to have a plan.
- Christina: You do.
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Across each and every course.
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You know, it is the finale.
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You're one step away
from realizing that dream.
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What's gonna change if you win this?
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It'll kind of solidify
me believing in myself.
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'Cause like even still to this moment
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- I doubt myself and I
wonder-- - Gordon: Stop.
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It's true. I'm like, "Did I get here
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because other people just messed up?
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You can cook. Yeah, you're
in there for a reason.
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- Don't doubt yourself.
- Thank you, Chefs.
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There have been times where I've
really doubted myself in this kitchen.
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And it really shook my confidence,
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but I really wanna prove
to myself and my daughter
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that I am the best home cook in America.
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I've gotta do everything I can
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to create the best menu of my life.
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Gordon: Keep that head up high.
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Gordon: For our final stop,
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it was a short drive across
town to Shaun's house.
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But we were curious to
see how he was preparing
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for the biggest night
of his culinary life.
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( knocks )
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- ( laughs ) I knew it.
- Good morning.
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- How are you? Something smells good.
- How're you guys doing?
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- Shaun, hi.
- Chef Tosi, it's great to see you.
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- How are you?
- Ah!
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- Wow.
- ( laughs )
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Right, first of all, good to see you.
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- How've you been? - I've been
busting my butt in this kitchen, Chef.
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- Really? - I've been wearing
this kitchen down nonstop.
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And I'm ready to get back
and take home that trophy.
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What do you have planned?
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I've got some crazy stuff in store.
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I wanted to kinda go broad Asian.
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All those really super big, smoky,
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- bold flavors in
there. - Mm-hmm.
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And I kinda wanna use
some liquid nitrogen.
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Wow. So I mean, you are goin' out there.
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- I mean, this is...
- I'm going big, Chef.
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I took risks the whole time.
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If I'm gonna win this thing,
I'm gonna win it with risks.
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Chef, I've grown so much.
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Like, I've been deejaying
for more than half my life,
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but I don't feel like
I've had a unique voice
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and I've found my passion
in this competition.
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I have found how much I
love being in the kitchen
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and I'm finding a
unique voice with food.
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- Now, how's Mom?
- Mom's amazing.
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- What's the message she's sending
to you? - Stay confident,
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and--
sorry.
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You know how I am with Mom.
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Ahem.
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You're an inspired guy,
your mom means a lot.
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And from what I can also tell...
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- Shaun: There's Dad.
- ...Dad.
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Yeah, that's my dad.
He's gonna be with me.
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Losing my dad was tough.
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He was my inspiration as far as
pushing me to follow my dreams.
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So I came into this not just for me,
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- but for my parents.
- I miss him every day.
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And I'm hopin' and prayin'
that I can make them proud.
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I'm gonna attack this finale
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like I've never attacked
anything in my entire life.
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- You got one final shot at this.
- Yes, Chef.
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- Bring everything you've got.
- I will, Chef.
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I am going to be
America's next MasterChef.
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Gordon: Our first
finalist tonight, is David.
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A 35-year-old
professional poker player
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from Las Vegas, Nevada.
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( cheering )
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But victory won't come easy.
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The first hurdle that
stands in David's way is...
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Brandi.
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A 27-year-old
fifth grade teacher
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from Irvington, Kentucky.
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( cheering )
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Completing the lineup tonight,
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is... Shaun.
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A 33-year-old DJ from
Las Vegas, Nevada.
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( cheering )
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Whoo!
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It was so nice for both of us
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to see all three of you
in your home environments
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and a chance to have a glimpse
into your very different worlds.
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But now, all three of
you are back in our world.
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For this grand finale, Gordon and
I will not be your only judges.
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Joining us tonight
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are two of the biggest
names in the culinary world.
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Right now, through those doors,
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we're about to welcome
two culinary gods.
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Whoo! It's getting real.
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Please welcome...
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( gasps ) Oh-hh!
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- Oh, no way.
- ( cheering )
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Christina: David, Brandi and Shaun,
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for this grand finale, Gordon and
I will not be your only judges.
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Please welcome two culinary gods.
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( gasps ) Oh-hh!
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- Oh, no way.
- ( cheering )
247
00:10:25,107 --> 00:10:27,608
- Christina: Chef Daniel Boulud...
- Shaun: Whoo!
248
00:10:29,011 --> 00:10:31,712
...and Chef Wolfgang Puck.
249
00:10:31,747 --> 00:10:34,214
- ( cheering continues )
- Hello.
250
00:10:34,250 --> 00:10:35,416
- Whoo!
- Bonsoir, Chef.
251
00:10:35,451 --> 00:10:37,084
- Hello, Gordon.
- Ca va?
252
00:10:37,119 --> 00:10:39,753
How are you doing?
253
00:10:39,789 --> 00:10:42,122
- Wolfgang: Good to see you.
- Gordon: Amazing.
254
00:10:43,058 --> 00:10:44,291
Daniel Boulud is considered
255
00:10:44,326 --> 00:10:46,493
one of America's leading
culinary authorities
256
00:10:46,529 --> 00:10:50,130
and one of the most revered
French chefs in New York.
257
00:10:50,166 --> 00:10:52,366
Tonight, I'm looking for perfection
258
00:10:52,401 --> 00:10:54,334
on every single plate.
259
00:10:54,370 --> 00:10:56,870
And each plate should tell a story.
260
00:10:56,906 --> 00:10:59,273
It's gonna be your story,
so I'm looking forward
261
00:10:59,308 --> 00:11:02,776
to taste what you are
doing for us today.
262
00:11:02,812 --> 00:11:06,380
Wolfgang Puck runs one of the
biggest food empires of all time,
263
00:11:06,415 --> 00:11:10,484
encompassing nearly 100
restaurants around the world.
264
00:11:10,519 --> 00:11:12,886
Wolfgang was in this kitchen
265
00:11:12,922 --> 00:11:15,889
at the very start of
your MasterChef journey.
266
00:11:15,925 --> 00:11:19,660
I want you to show me
how far you have come
267
00:11:19,695 --> 00:11:23,797
since you first arrived
in the MasterChef kitchen.
268
00:11:23,833 --> 00:11:25,365
Wolfgang, Daniel, it's an absolute honor
269
00:11:25,401 --> 00:11:26,800
to have you both here tonight.
270
00:11:26,836 --> 00:11:29,236
And your feedback is
gonna be invaluable.
271
00:11:30,239 --> 00:11:31,538
Now throughout this competition so far,
272
00:11:31,574 --> 00:11:33,540
you have all overcome every obstacle,
273
00:11:33,576 --> 00:11:35,776
including some of the most
talented culinary opponents
274
00:11:35,811 --> 00:11:37,010
this country has to offer.
275
00:11:37,046 --> 00:11:39,246
And tonight, they have returned
276
00:11:39,281 --> 00:11:41,215
to cheer you on.
277
00:11:41,250 --> 00:11:43,851
( cheering )
278
00:11:50,159 --> 00:11:52,960
And also to cheer you on,
279
00:11:52,995 --> 00:11:56,230
your amazing families.
Shaun, your mum, Karen.
280
00:11:56,265 --> 00:11:57,464
Whoo!
281
00:11:57,500 --> 00:11:59,433
- Brandi, your mother, Jackie.
- Yay!
282
00:11:59,468 --> 00:12:01,401
David, your mum, Shirley
283
00:12:01,437 --> 00:12:03,971
and your daughter, Liliana.
284
00:12:04,006 --> 00:12:06,139
( cheering )
285
00:12:07,209 --> 00:12:08,742
Now, David, Brandi and Shaun,
286
00:12:08,777 --> 00:12:10,377
it's now time to put together
287
00:12:10,412 --> 00:12:12,513
the best three-course
dinner of your lives.
288
00:12:12,548 --> 00:12:15,849
Four plates per course.
289
00:12:15,885 --> 00:12:18,752
Now you'll each have 10 minutes
in the amazing MasterChef pantry
290
00:12:18,787 --> 00:12:20,387
to get everything you need.
291
00:12:20,422 --> 00:12:23,257
You know the pressure is really on.
292
00:12:23,292 --> 00:12:26,059
Your 10 minutes starts...
293
00:12:27,830 --> 00:12:28,996
now.
294
00:12:29,031 --> 00:12:30,531
( cheering )
295
00:12:30,566 --> 00:12:31,765
Let's go.
296
00:12:31,800 --> 00:12:32,900
Let's go, Daddy.
297
00:12:32,935 --> 00:12:35,602
Let's go, David. Let's go, baby!
298
00:12:35,638 --> 00:12:39,339
This is the biggest of all
"MasterChef" finales ever.
299
00:12:39,375 --> 00:12:41,542
Whoo! Nowhere in the history have we had
300
00:12:41,577 --> 00:12:44,244
three best home cooks
going head-to-head
301
00:12:44,280 --> 00:12:46,647
and only one is comin' out.
302
00:12:46,682 --> 00:12:49,650
My money is on the money man, David.
303
00:12:49,685 --> 00:12:51,985
Very precise with everything he does.
304
00:12:52,021 --> 00:12:53,720
So I know he can do it.
305
00:12:53,756 --> 00:12:55,989
If it can't be me, I
want it to be Brandi.
306
00:12:56,025 --> 00:12:57,658
I'm team Brandi, 100 percent,
307
00:12:57,693 --> 00:13:01,061
'cause she's got something
Shaun and David do not--
308
00:13:01,096 --> 00:13:03,664
and that is soul in her food.
309
00:13:03,699 --> 00:13:05,032
( cheering )
310
00:13:05,067 --> 00:13:06,400
Andrea: My money's on Shaun, for sure.
311
00:13:06,435 --> 00:13:08,168
Because he's not afraid
312
00:13:08,203 --> 00:13:09,736
to think outside of the box.
313
00:13:09,772 --> 00:13:12,906
And in this competition, you
have to be willing to take risks.
314
00:13:12,942 --> 00:13:14,274
He's gonna kill it.
315
00:13:14,310 --> 00:13:15,976
Come on. Speed up, guys.
316
00:13:23,886 --> 00:13:26,019
Whoo, whoo, whoo!
317
00:13:27,256 --> 00:13:29,122
Let's go.
318
00:13:31,093 --> 00:13:34,661
First up, it's now time to put together
319
00:13:34,697 --> 00:13:37,431
your stunning appetizer.
320
00:13:37,466 --> 00:13:40,233
David, describe your appetizer.
321
00:13:40,269 --> 00:13:42,369
My appetizer is a beet-cured salmon,
322
00:13:42,404 --> 00:13:44,771
topped with a soft-boiled egg,
323
00:13:44,807 --> 00:13:46,073
and a shredded phyllo dough
324
00:13:46,108 --> 00:13:48,375
served with salmon roe and caviar.
325
00:13:48,410 --> 00:13:50,210
Brandi, describe your appetizer, please.
326
00:13:50,245 --> 00:13:53,046
I have a bourbon-braised
crispy pork belly,
327
00:13:53,082 --> 00:13:54,948
with an apricot barbecue sauce,
328
00:13:54,984 --> 00:13:57,751
over a butternut squash parsnip pur�e,
329
00:13:57,786 --> 00:14:00,654
and a raw rhubarb and
Swiss chard stem salad.
330
00:14:00,689 --> 00:14:02,322
Shaun, appetizer. Describe it, please.
331
00:14:02,358 --> 00:14:06,059
Tonight, I'll be serving
you a miso halibut cheek,
332
00:14:06,095 --> 00:14:09,096
served on top of a
vadouvan carrot pur�e,
333
00:14:09,131 --> 00:14:11,598
and I'm gonna top that
with a molecular uni foam
334
00:14:11,634 --> 00:14:12,899
and then some beautiful garnishes.
335
00:14:12,935 --> 00:14:14,401
My plate's gonna look amazing.
336
00:14:14,436 --> 00:14:17,137
Sounds like you're all going big.
337
00:14:17,172 --> 00:14:19,339
Good luck.
338
00:14:19,375 --> 00:14:20,474
Christina: You'll have just one hour
339
00:14:20,509 --> 00:14:22,909
to make your amazing appetizers.
340
00:14:24,913 --> 00:14:26,947
Your 60 minutes...
341
00:14:28,417 --> 00:14:31,284
starts...
342
00:14:33,155 --> 00:14:34,521
- now!
- ( ticks )
343
00:14:34,556 --> 00:14:37,491
- Let's go!
- ( cheering )
344
00:14:37,526 --> 00:14:39,292
- Go, Shaun.
- Go, David.
345
00:14:39,328 --> 00:14:42,663
- Go, Brandi!
- Liliana: Go, Daddy!
346
00:14:42,698 --> 00:14:44,297
( cheering )
347
00:14:46,468 --> 00:14:50,604
Well, so this is it.
Three incredible cooks.
348
00:14:50,639 --> 00:14:53,140
We're in for a big, big, big night.
349
00:14:53,175 --> 00:14:54,508
Wolfgang: This is
the opening act--
350
00:14:54,543 --> 00:14:57,310
the first course sets the
tone for the whole meal.
351
00:14:57,346 --> 00:14:59,112
Beauty.
352
00:14:59,148 --> 00:15:00,847
Look at that multitasking right there.
353
00:15:00,883 --> 00:15:02,883
It's the DJ thing.
354
00:15:02,918 --> 00:15:05,752
Let's start with Shaun's halibut cheeks.
355
00:15:05,788 --> 00:15:08,555
Does it spoil it--
vadouvan, miso, foam--
356
00:15:08,590 --> 00:15:10,057
I mean, are we going too far?
357
00:15:10,092 --> 00:15:12,893
No, I think vadouvan is the
lightest curry you can find
358
00:15:12,928 --> 00:15:15,362
with the undertone of
like, toasted onion.
359
00:15:15,397 --> 00:15:16,930
And I think it could be interesting.
360
00:15:16,965 --> 00:15:20,067
I think it can be too far very easily
361
00:15:20,102 --> 00:15:23,070
because halibut cheeks,
they're very delicate in flavor.
362
00:15:23,105 --> 00:15:26,373
So you really have to bring
it together really well.
363
00:15:26,408 --> 00:15:27,641
Whoo!
364
00:15:27,676 --> 00:15:29,843
Brandi couldn't be more
different than Shaun's.
365
00:15:29,878 --> 00:15:32,112
She's chosen to cook a pork belly.
366
00:15:32,147 --> 00:15:33,880
She only has 60 minutes.
367
00:15:33,916 --> 00:15:36,383
How is she going to get it
to be luxurious and tender
368
00:15:36,418 --> 00:15:38,952
in all of the ways that chefs expect?
369
00:15:40,489 --> 00:15:41,588
Gordon: David's
appetizer--
370
00:15:41,623 --> 00:15:43,356
so the dish is a beet-cured salmon
371
00:15:43,392 --> 00:15:46,626
with a poached egg inside
a nest of phyllo pastry.
372
00:15:46,662 --> 00:15:49,296
What's very important
is he needs to master
373
00:15:49,331 --> 00:15:51,765
the simplicity of cooking an egg.
374
00:15:51,800 --> 00:15:54,167
You know, it's an easy thing to mess up.
375
00:15:54,203 --> 00:15:57,471
You just cook it right so you
can peel it nicely. It's hard.
376
00:15:57,506 --> 00:15:59,039
Gordon: But if he can pull this off,
377
00:15:59,074 --> 00:16:00,774
it's gonna be a showstopper.
378
00:16:00,809 --> 00:16:02,409
- Come on.
- ( whirring )
379
00:16:02,444 --> 00:16:06,379
- Let's go, guys.
- ( cheering )
380
00:16:10,519 --> 00:16:12,519
- Right, Shaun. How are you feeling?
- I'm feeling good, Chef.
381
00:16:12,554 --> 00:16:13,854
What do you have in that jar here?
382
00:16:13,889 --> 00:16:16,456
Uh, this is seafood stock.
This is going in my uni foam.
383
00:16:16,492 --> 00:16:18,024
and I'm gonna foam it
at the very last second.
384
00:16:18,060 --> 00:16:19,025
What are you cooking there?
385
00:16:19,061 --> 00:16:20,927
This is a vadouvan carrot pur�e.
386
00:16:20,963 --> 00:16:22,829
- And what are you doing here?
- Pickled mushroom, Chef,
387
00:16:22,865 --> 00:16:27,634
to give it a little bit of
vinegar kick there for you.
388
00:16:27,669 --> 00:16:29,236
- Very interesting.
- A lot going on there.
389
00:16:29,271 --> 00:16:31,004
Why something so complicated?
390
00:16:31,039 --> 00:16:32,706
Chef, have you known
me to not take a risk?
391
00:16:32,741 --> 00:16:33,940
Yeah, but there's three courses.
392
00:16:33,976 --> 00:16:35,342
But this is MasterChef finale,
393
00:16:35,377 --> 00:16:37,310
we gotta wow you on all three courses.
394
00:16:37,346 --> 00:16:38,812
I'm excited to taste your dish.
395
00:16:38,847 --> 00:16:40,013
- I'm excited to see you taste it.
- I see,
396
00:16:40,048 --> 00:16:43,650
I see a lot of contrast
of texture, flavor.
397
00:16:43,685 --> 00:16:46,453
I really wanted to give you
my journey here in MasterChef.
398
00:16:46,488 --> 00:16:48,588
So-- and I think I'm gonna be
able to pull that off for you.
399
00:16:48,624 --> 00:16:51,758
Gordon: Give us an insight
behind your passion.
400
00:16:51,794 --> 00:16:53,426
Uh... I'll show you.
401
00:16:53,462 --> 00:16:55,695
This is-- this
is my father.
402
00:16:55,731 --> 00:16:57,330
I lost my dad a few years ago.
403
00:16:57,366 --> 00:17:01,401
And this is a big moment in my life.
404
00:17:01,436 --> 00:17:03,804
So I've got him here with me.
405
00:17:03,839 --> 00:17:06,072
Gordon: Good man. Good luck.
406
00:17:06,108 --> 00:17:08,809
Come on, let's go. Let's
go, let's go, let's go.
407
00:17:08,844 --> 00:17:10,577
Let's go!
408
00:17:12,147 --> 00:17:13,480
- Get it!
- ( ticks )
409
00:17:13,515 --> 00:17:15,315
Gordon: Halfway, guys.
30 minutes remaining.
410
00:17:15,350 --> 00:17:17,050
- Come on.
- ( cheering )
411
00:17:20,155 --> 00:17:22,189
- Wolfgang: Hello, Brandi.
- Hello, again. How are you?
412
00:17:22,224 --> 00:17:23,757
Now you're from Kentucky.
Don't you gotta put
413
00:17:23,792 --> 00:17:25,692
a little bourbon in it or something?
414
00:17:25,727 --> 00:17:28,261
- There's bourbon in here, there's
bourbon in there. - Oh, okay.
415
00:17:28,297 --> 00:17:30,397
- I got bourbon over there.
- Oh, okay.
416
00:17:30,432 --> 00:17:32,265
What element of the dish for you
417
00:17:32,301 --> 00:17:33,333
are you the most worried about?
418
00:17:33,368 --> 00:17:34,734
Is it the texture of a pork belly?
419
00:17:34,770 --> 00:17:36,403
That's definitely what
I'm most worried about
420
00:17:36,438 --> 00:17:38,905
is that pork belly being fork tender.
421
00:17:38,941 --> 00:17:40,607
This is the finale
422
00:17:40,642 --> 00:17:42,075
and you know, it's go big or go home.
423
00:17:42,110 --> 00:17:44,711
Brandi, stay focused. Good luck.
424
00:17:44,746 --> 00:17:45,879
Thank you, Chef.
425
00:17:45,914 --> 00:17:47,714
Go, Brandi!
426
00:17:47,749 --> 00:17:49,783
- 20 minutes remaining.
- ( ticks )
427
00:17:49,818 --> 00:17:51,651
( cheering )
428
00:17:55,858 --> 00:17:57,691
Brandi's pork belly's coming out.
429
00:17:57,726 --> 00:17:58,758
- Look at that.
- Daniel: Ooh.
430
00:17:58,794 --> 00:18:00,160
Doesn't look cooked properly, does it?
431
00:18:00,195 --> 00:18:02,596
That belly needs to be tender.
432
00:18:02,631 --> 00:18:04,297
Wolfgang: There is no margin of error.
433
00:18:04,333 --> 00:18:05,699
It has to be cooked perfectly,
434
00:18:05,734 --> 00:18:08,201
because a pork belly, if it's chewy,
435
00:18:08,237 --> 00:18:10,570
nobody gonna eat it.
436
00:18:10,606 --> 00:18:13,340
Oh, my goodness.
437
00:18:13,375 --> 00:18:14,574
Come on, come on, come on.
438
00:18:17,980 --> 00:18:19,479
Brandi: Oh, my gosh.
439
00:18:23,204 --> 00:18:25,504
Brandi's pork belly's coming out.
440
00:18:25,539 --> 00:18:26,805
Wolfgang: There is no margin of error.
441
00:18:26,841 --> 00:18:28,374
It has to be cooked perfectly,
442
00:18:28,409 --> 00:18:29,675
because a pork belly,
443
00:18:29,710 --> 00:18:31,977
if it's chewy, nobody gonna eat it.
444
00:18:33,247 --> 00:18:35,247
Oh, my goodness.
445
00:18:35,282 --> 00:18:37,516
Come on, come on, come on.
446
00:18:40,488 --> 00:18:43,322
- Oh, it's tender.
- Whoo!
447
00:18:43,357 --> 00:18:45,257
Come on, guys. Seriously?
That is beautiful.
448
00:18:45,292 --> 00:18:47,493
Lookit. Ooh-hh!
449
00:18:48,529 --> 00:18:49,962
( cheering )
450
00:18:49,997 --> 00:18:51,230
- I'll save you guys some.
- ( ticks )
451
00:18:51,265 --> 00:18:54,967
15 minutes to go. You gotta move.
452
00:18:55,002 --> 00:18:56,835
( sizzling )
453
00:19:01,042 --> 00:19:03,142
Right, David, the idea
behind the dish was what?
454
00:19:03,177 --> 00:19:05,644
I'm not a big eater of salmon,
but my daughter loves it,
455
00:19:05,679 --> 00:19:07,846
and I knew I wanted to kind
of do something for her.
456
00:19:07,882 --> 00:19:09,848
Are you putting something
between the eggs and the phyllo?
457
00:19:09,884 --> 00:19:11,817
Just a traditional egg wash,
458
00:19:11,852 --> 00:19:13,552
- with a little olive oil and salt
and pepper. - Daniel: Very nice.
459
00:19:13,587 --> 00:19:14,987
Now you're up against tough competition.
460
00:19:15,022 --> 00:19:17,956
You have Brandi's pork
belly, Shaun's cheeks.
461
00:19:17,992 --> 00:19:19,491
What do you think of the
sound of those dishes?
462
00:19:19,527 --> 00:19:21,760
You know, they don't
sound as good as my dish.
463
00:19:21,796 --> 00:19:23,562
Doesn't sound very exciting
or unique or different,
464
00:19:23,597 --> 00:19:25,597
but we'll see how they can bring it.
465
00:19:25,633 --> 00:19:27,533
Oh!
466
00:19:28,536 --> 00:19:29,701
All talk.
467
00:19:29,737 --> 00:19:31,036
This guy behind me is all talk.
468
00:19:31,072 --> 00:19:32,905
And what are you most
concerned about this dish?
469
00:19:32,940 --> 00:19:34,807
- Right now, the eggs. - Do you
have a hard time peeling your eggs?
470
00:19:34,842 --> 00:19:36,008
Yeah, I'm struggling while talking.
471
00:19:36,043 --> 00:19:37,176
All right, we're gonna leave you to it.
472
00:19:37,211 --> 00:19:38,444
It looks like you're falling behind.
473
00:19:38,479 --> 00:19:39,545
- Thank you, Chef.
- Gordon: Let's go.
474
00:19:39,580 --> 00:19:43,849
We are coming up to 10 minutes to go.
475
00:19:43,884 --> 00:19:45,951
Shaun is absolutely in the moment.
476
00:19:45,986 --> 00:19:47,619
The seasoning is spot on.
477
00:19:47,655 --> 00:19:50,789
- Flavors are mind-blowing.
- I mean, delicious.
478
00:19:50,825 --> 00:19:53,192
- Ooh, I can smell that bourbon.
- ( giggles )
479
00:19:53,227 --> 00:19:55,127
Christina: Brandi. We saw
her cooking her pork belly
480
00:19:55,162 --> 00:19:56,295
in her pressure cooker.
481
00:19:56,330 --> 00:19:57,463
She's got beef stock in there,
482
00:19:57,498 --> 00:19:59,231
some garlic, some whiskey.
483
00:19:59,266 --> 00:20:01,533
Sounds like she's going
in a good direction.
484
00:20:01,569 --> 00:20:02,734
But it's really gonna come down
485
00:20:02,770 --> 00:20:05,204
to how well-balanced those flavors are.
486
00:20:05,239 --> 00:20:07,005
Something's wrong with these eggs.
487
00:20:07,041 --> 00:20:08,607
David is falling behind, guys.
488
00:20:08,642 --> 00:20:10,409
He's still peeling eggs.
Can you believe that?
489
00:20:10,444 --> 00:20:11,910
- Wolfgang: Yeah.
- What is going on with him?
490
00:20:11,946 --> 00:20:13,378
- What happened?
- Gordon: He is falling apart.
491
00:20:13,414 --> 00:20:15,714
There's not one egg
done and we need four.
492
00:20:15,749 --> 00:20:19,218
So he is up against it, guys.
493
00:20:19,253 --> 00:20:21,587
There we go. There we
go. Coming off the peel.
494
00:20:21,622 --> 00:20:22,988
Man: Just perfect.
495
00:20:23,023 --> 00:20:24,323
All right, I can do this.
496
00:20:24,358 --> 00:20:26,291
Shirley: Let's go, David!
497
00:20:26,327 --> 00:20:29,194
Gordon: Seven minutes remaining.
498
00:20:29,230 --> 00:20:31,130
- Let's go, Brandi.
- Brandi: Crispy.
499
00:20:31,165 --> 00:20:33,232
- Gordon: Let's go, David.
- Shirley: Go, David!
500
00:20:33,267 --> 00:20:35,267
- Gordon: Let's go, Shaun!
- Whoo, that's pretty.
501
00:20:35,302 --> 00:20:37,236
- Let's go.
- Man: All right, come on!
502
00:20:37,271 --> 00:20:39,605
- Christina: Push, guys. Push.
- Gordon: Keep it going, guys.
503
00:20:39,640 --> 00:20:41,206
Three minutes to go.
504
00:20:41,242 --> 00:20:43,008
Christina: Come on,
guys. You can do this.
505
00:20:43,043 --> 00:20:44,243
Push yourselves.
506
00:20:44,278 --> 00:20:47,246
Come on, Shaun. Finish strong.
507
00:20:47,281 --> 00:20:50,015
Gordon: This is it.
This is where it counts.
508
00:20:52,419 --> 00:20:54,219
( cheering )
509
00:20:54,255 --> 00:20:57,422
Remember, four stunning plates.
510
00:20:57,458 --> 00:21:01,660
We are coming down to the
last minute. 60 seconds to go!
511
00:21:01,695 --> 00:21:03,162
Start finishing your plates.
512
00:21:03,197 --> 00:21:06,098
Make sure they're the
best appetizers ever!
513
00:21:06,133 --> 00:21:08,800
Got those, Brandi! Whoo!
514
00:21:08,836 --> 00:21:11,837
Come on, David! Whoo!
515
00:21:11,872 --> 00:21:13,438
Beautiful, Shaun!
516
00:21:13,474 --> 00:21:15,941
Let's go, this is it.
517
00:21:15,976 --> 00:21:17,209
10...
518
00:21:17,244 --> 00:21:19,778
( all shouting ) Nine, eight, seven,
519
00:21:19,813 --> 00:21:22,948
six, five, four,
520
00:21:22,983 --> 00:21:25,584
three, two, one.
521
00:21:25,619 --> 00:21:28,787
- Stop! Hands in the air.
- ( cheering )
522
00:21:28,822 --> 00:21:31,557
Gordon: Well done.
523
00:21:31,592 --> 00:21:34,426
Good job!
524
00:21:34,461 --> 00:21:36,328
Whoo!
525
00:21:36,363 --> 00:21:38,096
Nice. ( chuckles )
526
00:21:38,132 --> 00:21:39,865
An incredible 60 minutes.
527
00:21:39,900 --> 00:21:43,001
Shaun, Brandi, David.
Please, very carefully,
528
00:21:43,037 --> 00:21:44,436
bring those stunning appetizers
529
00:21:44,471 --> 00:21:46,338
down to the front.
530
00:21:52,379 --> 00:21:54,479
- Shaun, how are you feeling?
- Over the moon, Chef.
531
00:21:54,515 --> 00:21:57,082
Everything came out perfect.
I think the foams looks great
532
00:21:57,117 --> 00:21:59,084
and I think it's holding
up really, really well.
533
00:21:59,119 --> 00:22:00,485
I'm winnin' the appetizer round.
534
00:22:00,521 --> 00:22:02,621
I think it's great to have confidence,
535
00:22:02,656 --> 00:22:05,490
but at the end, it's
me who's gonna decide.
536
00:22:05,526 --> 00:22:07,859
- ( audience cheering )
- Thank you. Thank you very much.
537
00:22:10,564 --> 00:22:11,897
Brandi, happy?
538
00:22:11,932 --> 00:22:13,031
I think I did a really good job
539
00:22:13,067 --> 00:22:14,933
balancing the acidity and the sweetness
540
00:22:14,969 --> 00:22:16,401
with the fattiness of the pork belly.
541
00:22:16,437 --> 00:22:18,503
So I think you're gonna be
really impressed with it.
542
00:22:18,539 --> 00:22:20,272
David, what do you think?
543
00:22:20,307 --> 00:22:21,640
Do you have the best appetizer?
544
00:22:21,675 --> 00:22:23,075
Based on looks, I think
they all look great.
545
00:22:23,110 --> 00:22:25,344
But I do like the lightness of mine.
546
00:22:25,379 --> 00:22:27,312
They look more like
meals, the other plates.
547
00:22:27,348 --> 00:22:29,715
- They look a little heavy.
- ( gasping )
548
00:22:29,750 --> 00:22:31,850
My family'd still be
hungry if they ate this.
549
00:22:31,885 --> 00:22:33,885
( chuckling )
550
00:22:33,921 --> 00:22:35,520
All three of you,
please, very carefully,
551
00:22:35,556 --> 00:22:37,055
bring those stunning appetizers
552
00:22:37,091 --> 00:22:38,357
into the MasterChef restaurant.
553
00:22:38,392 --> 00:22:41,493
- Let's go.
- ( cheering )
554
00:22:41,528 --> 00:22:44,329
This is absolutely the most
important tasting of my life.
555
00:22:44,365 --> 00:22:46,698
I'm going up against
two guys from Vegas.
556
00:22:46,734 --> 00:22:49,768
They know high quality,
high-end, fancy ingredients.
557
00:22:49,803 --> 00:22:53,338
But I think I also have something
that neither one of these boys have.
558
00:22:53,374 --> 00:22:56,074
My dish shows my
heart, it shows my soul.
559
00:22:56,110 --> 00:22:57,709
And I'm gonna give Shaun and David
560
00:22:57,745 --> 00:23:00,012
a run for their money.
561
00:23:19,549 --> 00:23:21,451
Gordon: Well done.
562
00:23:21,487 --> 00:23:24,154
Now, for the most exciting part,
563
00:23:24,189 --> 00:23:26,923
the tasting of your stunning appetizers.
564
00:23:26,959 --> 00:23:29,826
Brandi, please bring
your appetizers forward.
565
00:23:32,097 --> 00:23:34,097
Brandi: I'm very confident
that my food is great.
566
00:23:34,133 --> 00:23:35,599
The balance of flavors are excellent.
567
00:23:35,634 --> 00:23:37,400
I have acidity, I have rich fattiness.
568
00:23:37,436 --> 00:23:39,436
And I hope I can prove to the judges
569
00:23:39,471 --> 00:23:41,438
that you can take simple
Southern ingredients
570
00:23:41,473 --> 00:23:43,173
and make them high end.
571
00:23:43,208 --> 00:23:45,308
Brandi, please describe your appetizer.
572
00:23:45,344 --> 00:23:49,379
I have for you a bourbon-braised
crispy pork belly,
573
00:23:49,414 --> 00:23:52,015
glazed with an apricot barbecue sauce,
574
00:23:52,050 --> 00:23:55,285
over a butternut squash
- parsnip pur�e,
575
00:23:55,320 --> 00:23:58,922
with a rhubarb
- Swiss chard slaw on top.
576
00:23:58,957 --> 00:24:01,091
Looks beautiful. The
colors are very stunning.
577
00:24:01,126 --> 00:24:02,959
- They pop.
- Thank you, Chef.
578
00:24:02,995 --> 00:24:05,428
Why did you choose to plate the
pork belly the way that you did?
579
00:24:05,464 --> 00:24:09,032
I wanted to take a really
cheap cut of Southern meat,
580
00:24:09,067 --> 00:24:13,069
and show how it can be
elevated into something more.
581
00:24:13,105 --> 00:24:15,172
Um, it's kind of like I
put myself on the plate.
582
00:24:15,207 --> 00:24:17,908
I came here as this
small-town, Southern cook,
583
00:24:17,943 --> 00:24:19,242
and you guys took me and molded me
584
00:24:19,278 --> 00:24:21,211
and elevated me into something more.
585
00:24:21,246 --> 00:24:24,214
I'd say that's a pretty
tender pork belly.
586
00:24:24,249 --> 00:24:27,050
Christina: I was worried
that it would be luxurious
587
00:24:27,085 --> 00:24:29,319
and rich in a way that
would weigh me down.
588
00:24:29,354 --> 00:24:31,154
But the acidity, the sweetness
589
00:24:31,190 --> 00:24:33,557
and the savory nature of
that very tender pork belly
590
00:24:33,592 --> 00:24:35,392
are executed very well.
591
00:24:35,427 --> 00:24:37,027
Thank you, Chef.
592
00:24:37,062 --> 00:24:40,864
Why parsnips and butternut
squash at the same time?
593
00:24:40,899 --> 00:24:42,899
Completely two different vegetables.
594
00:24:42,935 --> 00:24:44,134
But they taste so good together.
595
00:24:44,169 --> 00:24:46,069
Just ask Daniel Boulud.
596
00:24:46,104 --> 00:24:48,638
After having tasted my
pur�e, what would you do?
597
00:24:48,674 --> 00:24:50,607
I think it's hard to tell
598
00:24:50,642 --> 00:24:52,242
if there is butternut squash
599
00:24:52,277 --> 00:24:54,644
as much as it is hard to
tell if there is parsnips.
600
00:24:54,680 --> 00:24:56,813
But the two together
give a flavor--
601
00:24:56,849 --> 00:24:58,481
( speaking French )
602
00:24:58,517 --> 00:25:03,119
The acidity-- why are you against
parsnip and butternut squash?
603
00:25:03,155 --> 00:25:05,422
( speaking French )
604
00:25:05,457 --> 00:25:07,624
Hey, hey, hey. I wanna
understand what you're sayin'.
605
00:25:07,659 --> 00:25:11,061
( French continues )
606
00:25:11,096 --> 00:25:14,931
Okay, Brandi, they said
they really love it.
607
00:25:14,967 --> 00:25:16,466
You know, they speak it in French,
608
00:25:16,501 --> 00:25:17,667
they don't wanna tell you.
609
00:25:17,703 --> 00:25:18,935
( French continues )
610
00:25:18,971 --> 00:25:21,004
They said, "J'aime, j'aime, j'aime."
611
00:25:21,039 --> 00:25:24,040
Which means, "I love it,
I love it, I love it."
612
00:25:24,076 --> 00:25:25,809
Oui, oui.
613
00:25:25,844 --> 00:25:27,844
Brandi, I love your dish.
614
00:25:27,880 --> 00:25:30,614
It was very refreshing
for a piece of pork
615
00:25:30,649 --> 00:25:33,617
to be braised at the
end, glazed like that.
616
00:25:33,652 --> 00:25:35,819
Wolfgang: You know, I tell you,
617
00:25:35,854 --> 00:25:38,021
no matter what Gordon thinks,
618
00:25:38,056 --> 00:25:40,857
to me, it's a very well-executed dish.
619
00:25:40,893 --> 00:25:43,393
I think the pur�e is really perfect.
620
00:25:43,428 --> 00:25:46,529
Why? Because the parsnips
give it consistency.
621
00:25:46,565 --> 00:25:48,965
They have starch in
it. And also sweetness.
622
00:25:49,001 --> 00:25:51,434
So to go it together it
made it actually creamier
623
00:25:51,470 --> 00:25:54,337
than just the butternut squash.
624
00:25:54,373 --> 00:25:55,972
And I really thought,
625
00:25:56,008 --> 00:25:59,643
I don't gonna like the raw rhubarb.
626
00:25:59,678 --> 00:26:01,544
And I actually like it a lot now.
627
00:26:01,580 --> 00:26:03,680
Because it gives the
dish some freshness.
628
00:26:03,715 --> 00:26:04,881
Thank you, Chef.
629
00:26:04,917 --> 00:26:07,450
Brandi, first off.
Pork belly, delicious.
630
00:26:07,486 --> 00:26:09,219
Let's get that right.
Nailed beautifully.
631
00:26:09,254 --> 00:26:12,455
Glaze, sweet, unctuous,
sticky, really beautiful.
632
00:26:12,491 --> 00:26:15,392
- Thank you, Chef. -
Pur�e? It's a no-go.
633
00:26:15,427 --> 00:26:18,428
I can't identify what it
is. And that's the issue.
634
00:26:18,463 --> 00:26:22,365
So it looks beautiful but it doesn't
give anything to the pork belly.
635
00:26:22,401 --> 00:26:25,769
But you nailed the protein. 100 percent.
636
00:26:25,804 --> 00:26:28,104
And rhubarb. I'm gonna use that.
637
00:26:28,140 --> 00:26:31,641
I will put pork belly and
rhubarb on my next menu.
638
00:26:31,677 --> 00:26:33,910
You just created something seriously,
639
00:26:33,946 --> 00:26:35,445
seriously exciting.
640
00:26:35,480 --> 00:26:37,480
- Well done.
- Thank you, Chef.
641
00:26:37,516 --> 00:26:39,716
- Good job, Brandi.
- Good job.
642
00:26:41,153 --> 00:26:45,722
David, please present
your appetizers. Let's go.
643
00:26:45,757 --> 00:26:47,524
David: My entire dish hinges
644
00:26:47,559 --> 00:26:50,360
on one simple, single ingredient.
645
00:26:50,395 --> 00:26:51,428
The basic egg.
646
00:26:51,463 --> 00:26:53,496
The egg is what gives it the look.
647
00:26:53,532 --> 00:26:55,498
It shows the technique in the cook.
648
00:26:55,534 --> 00:26:58,568
If this egg is not cooked to perfection
649
00:26:58,603 --> 00:27:00,337
- for these judges...
- Thank you.
650
00:27:00,372 --> 00:27:03,173
my MasterChef dreams could
be over in the first round.
651
00:27:03,208 --> 00:27:04,908
David, please describe the dish.
652
00:27:04,943 --> 00:27:07,644
Chefs, for you today,
I have beet-cured salmon
653
00:27:07,679 --> 00:27:09,679
topped with a soft-boiled egg,
654
00:27:09,715 --> 00:27:11,281
and a shredded phyllo dough
655
00:27:11,316 --> 00:27:12,749
topped with salmon roe
656
00:27:12,784 --> 00:27:14,918
and served with a
little dollop of caviar.
657
00:27:14,953 --> 00:27:19,756
David, I looked at the dish, and I
thought, "Damn, caviar three ways."
658
00:27:19,791 --> 00:27:22,058
This screams a quail egg. why a big egg?
659
00:27:22,094 --> 00:27:24,561
And why so
in-your-face?
660
00:27:24,596 --> 00:27:25,762
Once you cut into the egg,
661
00:27:25,797 --> 00:27:27,697
the yolk kind of gives it
a little bit of moisture,
662
00:27:27,733 --> 00:27:29,366
it runs over it like a sauce almost
663
00:27:29,401 --> 00:27:32,369
and I just really felt that
the dish would go well with it.
664
00:27:32,404 --> 00:27:37,073
You served four eggs to us
and you never tested one.
665
00:27:37,109 --> 00:27:40,143
How do you know they're
cooked beautifully?
666
00:27:40,178 --> 00:27:42,312
This is the finale, it's
no time to play it safe.
667
00:27:42,347 --> 00:27:44,781
When we cut into those egg yolks,
668
00:27:44,816 --> 00:27:47,550
and they're not runny, it's game over.
669
00:27:58,525 --> 00:28:01,660
David, when we cut into those egg yolks
670
00:28:01,695 --> 00:28:04,462
and they're not runny, it's game over.
671
00:28:20,180 --> 00:28:22,647
You've nailed it, young man.
672
00:28:22,683 --> 00:28:26,017
You've got balls the
size of ostrich eggs.
673
00:28:26,053 --> 00:28:27,586
Four for four.
674
00:28:27,621 --> 00:28:29,020
Thank you, Chef.
675
00:28:33,093 --> 00:28:34,459
It's a very interesting choice
676
00:28:34,494 --> 00:28:36,461
of an appetizer, for sure.
677
00:28:36,496 --> 00:28:38,263
You really wowed me with the risk
678
00:28:38,298 --> 00:28:39,531
that you took tonight.
679
00:28:39,566 --> 00:28:40,966
I love the idea of the egg.
680
00:28:41,001 --> 00:28:42,500
And the poppy seed vinaigrette
681
00:28:42,536 --> 00:28:45,237
is really refreshing 'cause
it brings that acidity.
682
00:28:45,272 --> 00:28:47,973
But visually, it's not
the most beautiful dish
683
00:28:48,008 --> 00:28:49,608
you've ever cooked in the kitchen.
684
00:28:49,643 --> 00:28:51,509
Yeah, I disagree. I
think it looks great.
685
00:28:51,545 --> 00:28:54,312
It's just intriguing.
Salmon needs more seasoning,
686
00:28:54,348 --> 00:28:55,914
then you put the caviar on there
687
00:28:55,949 --> 00:28:57,782
and all of a sudden, this thing
starts popping. The flavors--
688
00:28:57,818 --> 00:29:01,119
the beet root, the caviar,
the egg-- really beautiful.
689
00:29:01,154 --> 00:29:03,321
- Thank you, Chef. - The biggest shot
I've got is the phyllo paste,
690
00:29:03,357 --> 00:29:04,689
'cause it's an obtrusion.
691
00:29:04,725 --> 00:29:06,157
Slightly greasy,
doesn't have much flavor.
692
00:29:06,193 --> 00:29:08,893
Looks good. But never
delivers the punch.
693
00:29:08,929 --> 00:29:11,496
You know, Gordon, I like the idea.
694
00:29:11,531 --> 00:29:12,764
You like the phyllo paste?
695
00:29:12,799 --> 00:29:14,232
- Come on.
- I think it's good.
696
00:29:14,268 --> 00:29:16,868
- I would've used potato.
- It would be too traditional.
697
00:29:16,903 --> 00:29:19,204
I disagree with Wolfgang because
there's way too much phyllo.
698
00:29:19,239 --> 00:29:21,840
- Absolutely. And I think,
David-- - Don't agree with him.
699
00:29:21,875 --> 00:29:25,143
No, no, but to me, I will say that flat
700
00:29:25,178 --> 00:29:27,612
is a little bit what I felt
701
00:29:27,648 --> 00:29:29,114
in term of seasoning.
702
00:29:29,149 --> 00:29:31,650
There's not enough flavor
to really nourish these eggs
703
00:29:31,685 --> 00:29:34,686
and the phyllo and the salmon.
704
00:29:34,721 --> 00:29:38,256
I love the idea. It's like
cutting into a bird's nest.
705
00:29:38,292 --> 00:29:40,458
I love people who take risks.
706
00:29:40,494 --> 00:29:44,029
I really think you gambled, it paid off.
707
00:29:44,064 --> 00:29:46,331
But there is also some of the things
708
00:29:46,366 --> 00:29:49,000
which are not just
the way they should be,
709
00:29:49,036 --> 00:29:50,902
like the black caviar on the side.
710
00:29:50,937 --> 00:29:51,970
You know, it's like an afterthought.
711
00:29:52,005 --> 00:29:53,938
You almost forget to eat it.
712
00:29:53,974 --> 00:29:57,609
But all in all, it's really
a well thought out dish
713
00:29:57,644 --> 00:30:00,078
and I think not an easy dish to execute.
714
00:30:00,113 --> 00:30:02,280
So, congratulations, I like it.
715
00:30:02,316 --> 00:30:04,649
- Thank you very much.
- Wolfgang: Thank you, David.
716
00:30:07,688 --> 00:30:09,054
Whew.
717
00:30:09,089 --> 00:30:11,556
Shaun, please bring your dishes up.
718
00:30:13,560 --> 00:30:16,127
- Shaun: I'm so proud of this dish.
- There you go, Chefs.
719
00:30:16,163 --> 00:30:18,229
I've put my heart and
soul on that plate.
720
00:30:18,265 --> 00:30:20,532
This is really my crowning achievement,
721
00:30:20,567 --> 00:30:22,300
and I think the judges
are gonna love it.
722
00:30:22,336 --> 00:30:24,836
I think I'm gonna blow
'em away with this one.
723
00:30:24,871 --> 00:30:27,706
- Please describe the dish.
- Tonight, I'm servin' you
724
00:30:27,741 --> 00:30:31,376
a miso halibut cheek with
a vadouvan carrot pur�e,
725
00:30:31,411 --> 00:30:35,213
pickled mushrooms and uni foam.
726
00:30:35,248 --> 00:30:37,282
So I really wanted to give you somethin'
727
00:30:37,317 --> 00:30:39,117
that is not seen all the time.
728
00:30:39,152 --> 00:30:41,219
I like to work with ingredients
729
00:30:41,254 --> 00:30:43,254
that are not your everyday,
run-of-the-mill ingredients.
730
00:30:43,290 --> 00:30:44,756
I like to go a little off the wall.
731
00:30:44,791 --> 00:30:46,624
But I also, at the same
time, wanted to show you
732
00:30:46,660 --> 00:30:48,593
my journey here in MasterChef.
733
00:30:48,628 --> 00:30:50,328
I know it's jumping around cultures,
734
00:30:50,364 --> 00:30:53,031
but you know, here in America,
there's no rules with food.
735
00:30:53,066 --> 00:30:54,899
we put the most delicious
stuff on the plate.
736
00:30:54,935 --> 00:30:57,469
It's not like the French cuisine
737
00:30:57,504 --> 00:30:59,804
where it's very, very strict rules.
738
00:30:59,840 --> 00:31:01,706
Visually, stunning.
739
00:31:01,742 --> 00:31:04,542
However, tastes nowhere near
740
00:31:04,578 --> 00:31:07,479
as good as it looks.
741
00:31:07,514 --> 00:31:09,581
Halibut is cooked beautifully.
742
00:31:09,616 --> 00:31:10,915
I mean, really beautifully.
743
00:31:10,951 --> 00:31:12,884
You know, it melts, and it's sort of
744
00:31:12,919 --> 00:31:15,253
glazed to give a sweetness.
745
00:31:15,288 --> 00:31:16,488
But then comes
the-- ( claps )
746
00:31:16,523 --> 00:31:19,324
the crash, because I've got this strong
747
00:31:19,359 --> 00:31:22,360
pickled mushrooms. And one
thing you never, ever do
748
00:31:22,396 --> 00:31:24,129
is pickle a morel mushroom.
749
00:31:26,733 --> 00:31:29,267
- Fair enough.
- Daniel: We were talking about
750
00:31:29,302 --> 00:31:31,136
how American cuisine has no rule.
751
00:31:31,171 --> 00:31:32,504
But...
752
00:31:32,539 --> 00:31:34,773
really, to me, French
cuisine has foundation...
753
00:31:34,808 --> 00:31:37,375
- Okay.
- ...French cuisine has also
754
00:31:37,411 --> 00:31:39,477
a respect for ingredients,
755
00:31:39,513 --> 00:31:40,979
an understanding of ingredients.
756
00:31:41,014 --> 00:31:45,216
And that morel, to me, threw me off.
757
00:31:45,252 --> 00:31:48,319
When you buy a gorgeous ingredient...
758
00:31:48,355 --> 00:31:50,722
- Okay. - ...we can say whatever
we want about the French,
759
00:31:50,757 --> 00:31:52,991
- but one thing for sure--
- I respect the French.
760
00:31:53,026 --> 00:31:55,427
No, no, no, it's okay.
761
00:31:55,462 --> 00:31:56,995
I really liked the dish.
762
00:31:57,030 --> 00:31:59,297
For me, I think the beauty
is in the halibut cheek.
763
00:31:59,332 --> 00:32:02,200
it's a beautiful cut.
It's sweet, it's delicate.
764
00:32:02,235 --> 00:32:04,436
- Thank you.
- 25% less on this dish,
765
00:32:04,471 --> 00:32:07,372
and you easily have the
best appetizer in the room.
766
00:32:07,407 --> 00:32:09,407
- I disagree.
- Wolfgang: You know, Gordon,
767
00:32:09,443 --> 00:32:11,910
there is not much wrong with it,
768
00:32:11,945 --> 00:32:13,378
because the ideas are great.
769
00:32:13,413 --> 00:32:16,047
You did a great job on the halibut,
770
00:32:16,082 --> 00:32:19,083
but the uni has no
flavor, because it's air.
771
00:32:19,119 --> 00:32:21,186
It didn't add anything to the dish.
772
00:32:21,221 --> 00:32:23,288
I think if you would
have put all the uni
773
00:32:23,323 --> 00:32:26,090
and made a vinaigrette
or some kind of a sauce,
774
00:32:26,126 --> 00:32:29,294
I think it would be really
a perfect cohesive dish.
775
00:32:29,329 --> 00:32:31,896
Now, you tried very hard,
776
00:32:31,932 --> 00:32:33,832
and I love people who are adventurous.
777
00:32:33,867 --> 00:32:35,567
No, you guys told me to
put myself on a plate,
778
00:32:35,602 --> 00:32:37,602
- and that's what I
did. - Wolfgang: I know--
779
00:32:39,606 --> 00:32:41,706
Win some, you lose some, you know?
780
00:32:41,741 --> 00:32:44,709
- We're trying to help you. - Oh, I
know, absolutely. I'm taking it all in--
781
00:32:44,744 --> 00:32:46,444
So, I'm not interested
in your arrogant attitude.
782
00:32:46,480 --> 00:32:47,879
I'm not tryin' to be arrogant, Chef.
783
00:32:47,914 --> 00:32:49,247
No, but you gotta listen,
because this is to help--
784
00:32:49,282 --> 00:32:51,349
I am, but Chef, if I
came off as arrogant,
785
00:32:51,384 --> 00:32:53,551
I'd like to apologize. It's
not arrogance, it's passion.
786
00:32:53,587 --> 00:32:55,653
Thank you.
787
00:33:02,429 --> 00:33:04,329
Shaun, Brandi,
David-- please,
788
00:33:04,364 --> 00:33:05,997
go back into the kitchen
789
00:33:06,032 --> 00:33:07,866
and get ready to start
cooking your entr�es.
790
00:33:12,138 --> 00:33:14,506
( applause, cheering )
791
00:33:19,946 --> 00:33:21,312
Wow. Let's get one thing right.
792
00:33:21,348 --> 00:33:24,716
I mean, three stunning,
MasterChef-worthy finale dishes.
793
00:33:24,751 --> 00:33:28,186
- David's appetizer.
- David's eggs was perfect,
794
00:33:28,221 --> 00:33:30,355
and sort of the runniness of the yolk
795
00:33:30,390 --> 00:33:33,558
nourished very well the
Phyllo this technique of chef
796
00:33:33,593 --> 00:33:34,926
- and found it very impressive.
- Yeah.
797
00:33:34,961 --> 00:33:37,562
Yeah, for me, it could
have been a showstopper
798
00:33:37,597 --> 00:33:39,330
had he had less phyllo pastry
799
00:33:39,366 --> 00:33:42,667
and just thought a little bit
more about the caviar overlay.
800
00:33:42,702 --> 00:33:45,370
I thought it was
beautiful the way it looked
801
00:33:45,405 --> 00:33:47,739
like a red carpet. I felt
like I'm going to the Oscars.
802
00:33:47,774 --> 00:33:50,141
I loved the idea of the
egg, but I thought there was
803
00:33:50,176 --> 00:33:52,544
a lot more he could have
done to make the dish elegant.
804
00:33:52,579 --> 00:33:55,580
Brandi's appetizer-- I think
the pork belly was light,
805
00:33:55,615 --> 00:33:59,551
- it was tart. - I would have loved
the pork in smaller portions
806
00:33:59,586 --> 00:34:01,819
because it is an appetizer.
807
00:34:01,855 --> 00:34:03,922
Brandi Mudd tonight came
up with a combination
808
00:34:03,957 --> 00:34:06,724
that every chef in this
country is now going to cook
809
00:34:06,760 --> 00:34:08,660
'cause it was absolutely delicious.
810
00:34:08,695 --> 00:34:10,795
Daniel: I definitely like what she did.
811
00:34:10,830 --> 00:34:12,697
Gordon: Shaun's halibut cheeks.
812
00:34:12,732 --> 00:34:14,699
Honestly, it was like something
out of both of your restaurants.
813
00:34:14,734 --> 00:34:16,000
I mean, a beautiful masterpiece.
814
00:34:16,036 --> 00:34:18,903
I think Shaun was daring in what he did,
815
00:34:18,939 --> 00:34:21,940
and he was trying to woo
us with his creativity.
816
00:34:21,975 --> 00:34:23,975
I think that the issue with Shaun's dish
817
00:34:24,010 --> 00:34:26,744
was he lost his focus. He was so intent
818
00:34:26,780 --> 00:34:28,746
on doing so much over 60 minutes.
819
00:34:28,782 --> 00:34:32,083
I don't know what went into Shaun's head
820
00:34:32,118 --> 00:34:34,485
to pickle the morel and the mushroom
821
00:34:34,521 --> 00:34:36,020
because they tasted like vinegar.
822
00:34:36,056 --> 00:34:38,323
And it made no sense.
823
00:34:38,358 --> 00:34:40,558
I still think it's anyone's game.
824
00:34:40,594 --> 00:34:44,195
But I'll have the disadvantage
'cause of my frickin' appetizer.
825
00:34:44,230 --> 00:34:46,397
I'm on the bottom as
far as appetizer goes.
826
00:34:46,433 --> 00:34:49,968
The-- if this entr�e doesn't
blow them out of the water,
827
00:34:50,003 --> 00:34:52,937
I'm done, game over.
828
00:35:04,320 --> 00:35:06,412
Well, guys, appetizer's only
829
00:35:06,447 --> 00:35:08,347
the first of three courses.
830
00:35:08,383 --> 00:35:10,349
Let's get in there an
fire up the entr�es.
831
00:35:10,385 --> 00:35:13,986
- Wolfgang: All right.
- ( cheering )
832
00:35:17,392 --> 00:35:18,858
Man: Whoo-whoo!
833
00:35:24,299 --> 00:35:27,867
David, Brandi and Shaun, it's
now time to get started...
834
00:35:27,902 --> 00:35:30,236
on those incredible entr�es.
835
00:35:30,271 --> 00:35:32,672
Your 60 minutes...
836
00:35:32,707 --> 00:35:34,874
starts...
837
00:35:37,478 --> 00:35:38,678
- now.
- ( ticks )
838
00:35:38,713 --> 00:35:40,646
( cheering, applause )
839
00:35:42,150 --> 00:35:45,318
Keep it going, guys. The
best thing you've ever done.
840
00:35:45,353 --> 00:35:47,053
Come on!
841
00:35:47,088 --> 00:35:49,422
Wow. This is
it-- round two.
842
00:35:49,457 --> 00:35:52,158
This is the course that
will really solidify
843
00:35:52,193 --> 00:35:54,160
their position in this competition.
844
00:35:54,195 --> 00:35:55,828
Go, David!
845
00:35:55,863 --> 00:35:58,531
My entr�e is Savoy
cabbage-wrapped guinea hen
846
00:35:58,566 --> 00:36:02,101
and foie gras with a yellow
wine and morel cream sauce
847
00:36:02,136 --> 00:36:04,170
served with saut�ed fresh morels
848
00:36:04,205 --> 00:36:05,604
and Thumbelina carrots.
849
00:36:05,640 --> 00:36:07,573
- Whoo!
- Jackie: You got this, Brandi!
850
00:36:07,608 --> 00:36:10,509
I'm making a cast iron
skillet-seared duck breast
851
00:36:10,545 --> 00:36:12,511
over mixed greens cooked
in andouille sausage
852
00:36:12,547 --> 00:36:15,014
with a blackberry demi-sauce
and ramp hush puppies.
853
00:36:15,049 --> 00:36:16,749
- ( sizzles )
- Come on, Shaun!
854
00:36:16,784 --> 00:36:18,751
Shaun: I'm making a
beautiful ancho-coffee rubbed
855
00:36:18,786 --> 00:36:21,554
venison loin with a
plum truffle demi-sauce,
856
00:36:21,589 --> 00:36:23,789
roasted balsamic Cipollini onions,
857
00:36:23,825 --> 00:36:25,858
- and roasted fiddleheads.
- ( ticks )
858
00:36:25,893 --> 00:36:28,327
- 45 minutes remaining. Come on.
- Christina: Come on, guys!
859
00:36:28,363 --> 00:36:30,663
- Shirley: Go, David!
- ( sizzles )
860
00:36:30,698 --> 00:36:34,266
Man: Go, Shaun! Let's go!
861
00:36:38,039 --> 00:36:40,339
- I keep thinkin' I'm burnin' somethin.'
- ( laughs )
862
00:36:40,375 --> 00:36:42,108
- Gordon: Right.
- It's good.
863
00:36:42,143 --> 00:36:44,110
- Shaun, how are you feeling?
- Good.
864
00:36:44,145 --> 00:36:45,478
I'm gettin' my head back in the game.
865
00:36:45,513 --> 00:36:47,146
- What we doin' there?
- I'm smoking some plums.
866
00:36:47,181 --> 00:36:50,182
Kinda go give it a smokiness
to go with my plum demi.
867
00:36:50,218 --> 00:36:52,718
I sounds amazing, but
I can't quite believe
868
00:36:52,754 --> 00:36:53,753
the extent you're going.
869
00:36:53,788 --> 00:36:54,954
Are you pulling it back a bit?
870
00:36:54,989 --> 00:36:57,256
Are you reining in or are
you going all out again?
871
00:36:57,291 --> 00:36:59,158
I took in every piece of
advice you guys gave me.
872
00:36:59,193 --> 00:37:00,559
Like, that's why I'm pulling things out
873
00:37:00,595 --> 00:37:02,228
and changin' some things
around on this dish.
874
00:37:02,263 --> 00:37:05,798
I want a dish who really
works together as a whole.
875
00:37:05,833 --> 00:37:07,533
Yeah, this one's gonna come together.
876
00:37:07,568 --> 00:37:09,568
It's gonna be woodsy, it's gonna
be natural, it's gonna be smoky.
877
00:37:09,604 --> 00:37:11,337
- ( sizzles )
- Wolfgang: Remember the venison.
878
00:37:11,372 --> 00:37:13,005
- Cook it just right.
- Yes, sir.
879
00:37:13,041 --> 00:37:15,441
'Cause that will take you down.
If you overcook the venison,
880
00:37:15,476 --> 00:37:17,043
- it's over. Game over.
- Gordon: Game over.
881
00:37:17,078 --> 00:37:18,444
- Right, young man. Good luck.
- Wolfgang: Good luck.
882
00:37:18,479 --> 00:37:19,912
- Gordon: Smells delicious.
- Thank you, Chef.
883
00:37:19,947 --> 00:37:22,281
- ( ticks ) - Gordon: Halfway, guys.
30 minutes gone,
884
00:37:22,316 --> 00:37:24,250
30 minutes remaining.
885
00:37:24,285 --> 00:37:26,986
- Daniel: Hello, Brandi.
- Hey, how are you guys?
886
00:37:27,021 --> 00:37:29,021
- Daniel: Oh, hush puppies.
- Yes.
887
00:37:29,057 --> 00:37:32,191
- I love that.
- Christina: Now, what inspired you
888
00:37:32,226 --> 00:37:34,727
to sort of bring those
very, very traditional
889
00:37:34,762 --> 00:37:36,362
hush puppies high end with these ramps?
890
00:37:36,397 --> 00:37:39,598
I'm tryin' to show how you can
take simple Southern ingredients
891
00:37:39,634 --> 00:37:42,301
and you can really elevate 'em
and turn them into so much more.
892
00:37:42,336 --> 00:37:45,504
What do you think your biggest
challenge is in the dish?
893
00:37:45,540 --> 00:37:48,107
Definitely the duck.
it's gotta be beautiful,
894
00:37:48,142 --> 00:37:49,708
It's gotta be juicy and tender
895
00:37:49,744 --> 00:37:51,677
and cooked exactly the way you want it.
896
00:37:51,712 --> 00:37:54,013
And if that's messed
up, my dish is messed up.
897
00:37:54,048 --> 00:37:55,514
Christina: All right, Brandi. Good luck.
898
00:37:55,550 --> 00:37:56,882
- Brandi: Thank you, Chef.
- Daniel: Thank you.
899
00:37:56,918 --> 00:37:59,351
- ( ticks )
- 23 minutes to go. Come on.
900
00:38:00,354 --> 00:38:02,521
Go, David!
901
00:38:02,557 --> 00:38:04,323
Beautiful, David!
902
00:38:04,358 --> 00:38:06,559
- Good job, David!
- Good job, David!
903
00:38:06,594 --> 00:38:08,461
- Wolfgang: Hello, David. How are you?
- Good, Chefs.
904
00:38:08,496 --> 00:38:10,329
Now, this is where it
all counts-- the entr�e.
905
00:38:10,364 --> 00:38:12,131
How is this one gonna nail it?
906
00:38:12,166 --> 00:38:13,766
How are you gonna have the
advantage over those two behind you?
907
00:38:13,801 --> 00:38:17,603
Well, I went with a play on a
traditional amazing French dish
908
00:38:17,638 --> 00:38:20,072
that I think you guys will love.
909
00:38:20,108 --> 00:38:22,108
Now how will you check
your foie gras in there?
910
00:38:22,143 --> 00:38:24,577
- How is it dethawing? - I've got
a timer. I've got about two minutes.
911
00:38:24,612 --> 00:38:26,545
I made an extra one so
I can kinda pull it out
912
00:38:26,581 --> 00:38:28,647
- and test one.
- A technical guinea hen.
913
00:38:28,683 --> 00:38:30,950
You've got the foie there,
you've got the cabbage.
914
00:38:30,985 --> 00:38:33,385
Difficult to nail. So
gotta be very careful.
915
00:38:33,421 --> 00:38:35,387
It's all gonna come
down to your execution,
916
00:38:35,423 --> 00:38:37,590
- your timing. Good luck.
- David: Thank you, Chef.
917
00:38:37,625 --> 00:38:38,958
- Wolfgang: Good luck, David.
- ( ticks )
918
00:38:38,993 --> 00:38:41,160
Gordon 15 minutes
remaining. Come on, guys.
919
00:38:41,195 --> 00:38:44,797
- Andrea: Beauty, Shaun.
- Shirley: David! Lookin' good!
920
00:38:44,832 --> 00:38:46,565
Jackie: Yay, Brandi!
921
00:38:46,601 --> 00:38:48,734
Looking golden, baby!
922
00:38:50,304 --> 00:38:52,404
Shaun, venison-- I mean,
there's a lot going on there.
923
00:38:52,440 --> 00:38:55,374
Again, I think maybe some
flavors when you think
924
00:38:55,409 --> 00:38:58,077
why you have ancho-chile
and truffles mixed together.
925
00:38:58,112 --> 00:39:00,980
Here's the bottom line-- Shaun,
right now, with his entr�e
926
00:39:01,015 --> 00:39:03,149
needs to blow us away,
otherwise his chance
927
00:39:03,184 --> 00:39:05,317
to become America's
next MasterChef is gone.
928
00:39:05,353 --> 00:39:09,922
Now, Brandi's entr�e--
duck is hard to nail.
929
00:39:09,957 --> 00:39:12,391
Absolutely. You want
to have the skin crispy,
930
00:39:12,426 --> 00:39:14,960
you want to have the
meat tender and pink.
931
00:39:14,996 --> 00:39:17,997
She's got her work cut out,
because duck is very unforgiving.
932
00:39:18,032 --> 00:39:19,765
30 seconds over, and it's dry.
933
00:39:19,800 --> 00:39:22,134
- David: Close. -
Gordon: David's entr�e--
934
00:39:22,170 --> 00:39:24,403
the preparation of that
guinea hen, very technical.
935
00:39:24,438 --> 00:39:26,505
I can't see them cooking in
that short period of time.
936
00:39:26,541 --> 00:39:29,775
He has to nail the
cooking of the guinea hen.
937
00:39:29,810 --> 00:39:31,777
- You know, guinea hen gets dry...
- Gordon: Yeah.
938
00:39:31,812 --> 00:39:34,446
- ...if it's overcooked. - Gordon:
This is a tough one to pull off.
939
00:39:34,482 --> 00:39:35,848
- Whoo!
- ( ticks )
940
00:39:35,883 --> 00:39:38,017
Four and a half minutes
to go, guys. Come on.
941
00:39:38,052 --> 00:39:40,085
Got to start plating, guys.
942
00:39:40,121 --> 00:39:42,388
- Man: Beautiful: - Look at Shaun,
the way he's plating there now.
943
00:39:42,423 --> 00:39:44,890
Look at the artistry on Shaun's plate.
944
00:39:44,926 --> 00:39:46,091
David: Come on.
945
00:39:46,127 --> 00:39:48,460
Oh, Lord. Lord, Lord, Lord, Lord.
946
00:39:48,496 --> 00:39:50,162
Manny: All right, David, let's go.
Let's get it on the plate, baby.
947
00:39:50,198 --> 00:39:51,530
Woof, woof, woof, woof.
948
00:39:51,566 --> 00:39:54,567
( David sighs ) Oh, Lord,
Lord, Lord, Lord, Lord.
949
00:39:54,602 --> 00:39:56,869
That one's no good. What happened?
950
00:39:56,904 --> 00:39:59,104
Wow. Brandi's in front with her plating.
951
00:39:59,140 --> 00:40:01,307
David is the one falling behind.
952
00:40:01,342 --> 00:40:03,642
- He's got nothing on the plates.
- He's gotta go, guys.
953
00:40:03,678 --> 00:40:05,477
- Wolfgang: Yeah.
- Christina: Gotta go, David!
954
00:40:05,513 --> 00:40:08,747
- ( ticks ) - Gordon: This is it.
Two minutes to go, guys!
955
00:40:08,783 --> 00:40:11,550
Nail this, and you may just be
956
00:40:11,586 --> 00:40:14,220
America's next MasterChef.
957
00:40:14,255 --> 00:40:15,688
- ( cheering, applause )
- Gordon: Keep it going, guys.
958
00:40:15,723 --> 00:40:18,857
Jackie: Yay, Brandi! Whoo!
959
00:40:19,894 --> 00:40:21,360
Man: Use every second, Shaun!
960
00:40:21,395 --> 00:40:25,564
David! Come on! Down to the wire!
961
00:40:25,600 --> 00:40:27,566
Gordon: Come on, guys, keep
it going. Great job. Come on.
962
00:40:27,602 --> 00:40:30,569
- Speed up, guys!
- Shirley: David!
963
00:40:30,605 --> 00:40:33,239
Gordon: Come on, guys,
please! Finishing touches, now!
964
00:40:33,274 --> 00:40:35,140
Ooh!
965
00:40:35,176 --> 00:40:38,110
- ( applause )
- He almost dropped that whole plate.
966
00:40:38,145 --> 00:40:39,778
He's lost stuff. Look,
he's all over the place.
967
00:40:39,814 --> 00:40:42,281
Here we are--
60 seconds to go!
968
00:40:42,316 --> 00:40:43,849
- Whoo!
- Gordon: Let's go, come on!
969
00:40:43,884 --> 00:40:45,484
Christina: What's he doing?
970
00:40:47,755 --> 00:40:49,288
Christina: He's falling apart.
971
00:40:49,323 --> 00:40:50,756
I don't think he gonna finish on time.
972
00:40:51,492 --> 00:40:53,425
Oh, David.
973
00:40:54,428 --> 00:40:56,629
Announcer: Coming up...
974
00:40:56,664 --> 00:40:59,298
the world's biggest cooking
competition continues...
975
00:40:59,333 --> 00:41:01,800
- ( cheering ) - Announcer: ...as the
three best home cooks in America...
976
00:41:01,836 --> 00:41:03,736
- Whoo!
- Yay, Brandi!
977
00:41:03,771 --> 00:41:06,272
- Announcer: ...battle it out...
- Yeah, David!
978
00:41:06,307 --> 00:41:08,874
- Announcer: ...over the final
two courses. - Come on, Shaun!
979
00:41:08,909 --> 00:41:10,476
- Announcer: All ending...
- Superb.
980
00:41:10,511 --> 00:41:12,811
- This is stunning.
- I'm blown away.
981
00:41:12,847 --> 00:41:15,781
- This might be it.
- Announcer: ...in the closest result...
982
00:41:15,816 --> 00:41:17,249
- Who's your choice?
- Whew...
983
00:41:17,285 --> 00:41:18,884
Announcer: ...in MasterChef history.
984
00:41:18,919 --> 00:41:21,754
- Gordon: Wolfgang?
- I don't know. Damn.
985
00:41:21,789 --> 00:41:23,789
Gordon: The winner of MasterChef is...
986
00:41:28,762 --> 00:41:30,528
- ( audience cheering )
- Gordon: This is it!
987
00:41:30,563 --> 00:41:33,331
Nail this, and you may just be
988
00:41:33,366 --> 00:41:36,000
America's next MasterChef.
989
00:41:36,036 --> 00:41:38,069
- ( cheering, applause )
- Jackie: Yay, Brandi!
990
00:41:38,104 --> 00:41:40,304
Whoo!
991
00:41:40,340 --> 00:41:42,306
Man: Use every second, Shaun!
992
00:41:42,342 --> 00:41:44,242
David is the one falling behind.
993
00:41:44,277 --> 00:41:45,843
- He's got nothing on the plates.
- He's gotta go, guys.
994
00:41:45,879 --> 00:41:47,779
- Wolfgang: Yeah.
- Christina: Gotta go, David!
995
00:41:47,814 --> 00:41:50,715
Gordon: Come on, guys,
please! Finishing touches, now!
996
00:41:50,750 --> 00:41:52,450
Ooh!
997
00:41:52,485 --> 00:41:53,751
- ( applause )
- He almost dropped that whole plate.
998
00:41:53,787 --> 00:41:55,653
He's lost stuff. Look,
he's all over the place.
999
00:41:55,689 --> 00:41:58,156
Here we are--
60 seconds to go!
1000
00:41:58,191 --> 00:41:59,724
- Christina: Come on, guys.
- Gordon: Let's go, come on!
1001
00:41:59,759 --> 00:42:02,427
Christina: What's he doing?
1002
00:42:02,462 --> 00:42:05,296
- He's falling apart.
- Oh, David.
1003
00:42:05,331 --> 00:42:07,732
- Da-vid! Da-vid!
- ( ticks )
1004
00:42:07,767 --> 00:42:11,035
- 45 seconds to go! - Shirley:
Keep workin'. Laser-focused.
1005
00:42:11,071 --> 00:42:13,304
David has now started to plate. Finally.
1006
00:42:13,339 --> 00:42:15,506
David: I got this.
1007
00:42:15,542 --> 00:42:18,042
- ( ticks )
- 15 seconds to go! Come on!
1008
00:42:18,078 --> 00:42:20,511
Come on, Shaun! There you go!
1009
00:42:20,547 --> 00:42:23,514
Come on, Brandi! Whoo-hoo!
1010
00:42:23,550 --> 00:42:25,750
- Gordon: Speed up.
- Christina: Push it to the end.
1011
00:42:25,785 --> 00:42:28,119
- ( ticks )
- Gordon: Ten, nine...
1012
00:42:28,154 --> 00:42:30,388
Judges: Eight, seven,
1013
00:42:30,423 --> 00:42:33,391
six, five, four...
1014
00:42:33,426 --> 00:42:36,394
- three, two, one!
- ( ticks )
1015
00:42:36,429 --> 00:42:37,895
- ( cheering )
- Christina: Hands in the air!
1016
00:42:37,931 --> 00:42:39,931
- Well done.
- ( cheering )
1017
00:42:39,966 --> 00:42:42,366
- Whew.
- Uh-hh!
1018
00:42:42,402 --> 00:42:45,903
Wow! What an incredible 60 minutes.
1019
00:42:45,939 --> 00:42:48,906
All right, you three.
The moment of truth
1020
00:42:48,942 --> 00:42:52,944
has arrived. It's time
to taste those entr�es.
1021
00:42:52,979 --> 00:42:56,347
- Wolfgang: Yeah. - Christina: Please,
let's head to the restaurant.
1022
00:42:56,382 --> 00:42:58,416
( cheering )
1023
00:43:08,562 --> 00:43:09,694
Gordon: Right, you three. Well done.
1024
00:43:09,730 --> 00:43:12,797
Shaun, please present
your entr�es, thank you.
1025
00:43:12,833 --> 00:43:14,366
Shaun: The judges didn't
care for my appetizer,
1026
00:43:14,401 --> 00:43:16,334
so this entr�e has to be my comeback.
1027
00:43:16,370 --> 00:43:19,204
- Here, Chefs.
- Everything's on the line on this dish.
1028
00:43:19,239 --> 00:43:21,106
Like, if I don't knock
this out of the park,
1029
00:43:21,141 --> 00:43:22,641
there's no reason for
me to cook dessert.
1030
00:43:22,676 --> 00:43:24,576
Gordon: Wow. Visually,
it's breathtaking.
1031
00:43:24,611 --> 00:43:26,044
- Thank you.
- Describe it, please.
1032
00:43:26,079 --> 00:43:29,080
Shaun: Coffee-ancho
spice-rubbed venison loin
1033
00:43:29,116 --> 00:43:31,349
with a plum-venison demi,
1034
00:43:31,385 --> 00:43:33,118
garnished with some balsamic Cipollinis
1035
00:43:33,153 --> 00:43:35,587
some smoked plums,
garlic-shallot cream,
1036
00:43:35,622 --> 00:43:39,124
some truffle, and some
nice, beautiful fiddleheads.
1037
00:43:39,159 --> 00:43:40,525
I can smell the truffle,
I can smell spice.
1038
00:43:40,560 --> 00:43:42,294
I can smell light smokiness.
1039
00:43:42,329 --> 00:43:44,896
- What's smoked on here?
- Shaun: I smoked the plums.
1040
00:43:44,931 --> 00:43:46,598
I didn't wanna overpower
you with the smoke,
1041
00:43:46,633 --> 00:43:48,500
so I just gave you the smoked plums
1042
00:43:48,535 --> 00:43:50,302
so you'd have that
tartness but you also,
1043
00:43:50,337 --> 00:43:53,271
at the back of your palate, you
should get that smoky essence.
1044
00:43:53,307 --> 00:43:56,041
- Daniel: Mmm.
- Whew.
1045
00:43:57,110 --> 00:43:59,878
Mmm. I mean... it's delicious.
1046
00:43:59,913 --> 00:44:01,680
( faintly ) Whew.
1047
00:44:01,715 --> 00:44:03,415
Gordon: It tastes as good as it looks,
1048
00:44:03,450 --> 00:44:05,917
the texture is incredible.
The venison's like butter.
1049
00:44:05,952 --> 00:44:09,621
Gamy, spicy. Coffee
gives that bitterness,
1050
00:44:09,656 --> 00:44:11,956
so there's hidden treasures
in every little bite.
1051
00:44:11,992 --> 00:44:15,727
You've now reinvented how
venison should be plated
1052
00:44:15,762 --> 00:44:17,962
because it's true to itself.
1053
00:44:17,998 --> 00:44:20,131
- I'm blown away.
- Thank you very much, Chef.
1054
00:44:20,167 --> 00:44:21,433
- Great job.
- Thank you.
1055
00:44:21,468 --> 00:44:23,601
When you described
the dish, I was worried
1056
00:44:23,637 --> 00:44:25,770
about the chanterelle and the truffle.
1057
00:44:25,806 --> 00:44:28,640
But the harmony in this dish
1058
00:44:28,675 --> 00:44:31,276
is exceptional.
1059
00:44:31,311 --> 00:44:32,977
Everything has its place,
1060
00:44:33,013 --> 00:44:35,880
and everything play
a nice role together.
1061
00:44:35,916 --> 00:44:38,016
Compared to your appetizer,
1062
00:44:38,051 --> 00:44:39,818
I think you understood harmony
1063
00:44:39,853 --> 00:44:42,587
and respect of ingredients.
1064
00:44:42,622 --> 00:44:44,756
- Well done.
- Thank you, Chef. I needed it.
1065
00:44:44,791 --> 00:44:47,359
I needed a big one today.
1066
00:44:47,394 --> 00:44:51,129
You know, Shaun, they made a
movie called "The Perfect Storm."
1067
00:44:51,164 --> 00:44:53,765
- I think this is the "perfect forest."
- ( laughs )
1068
00:44:55,569 --> 00:44:58,336
- Whew. - Wolfgang: I think when
you look at "forest on a plate,"
1069
00:44:58,372 --> 00:45:00,972
- this might be it.
- Thank you, Chef.
1070
00:45:01,007 --> 00:45:03,441
I love the onion. I think the onion
1071
00:45:03,477 --> 00:45:06,878
with the caramelized, with the
balsamic vinegar, a little sugar,
1072
00:45:06,913 --> 00:45:09,114
and I really love the color
1073
00:45:09,149 --> 00:45:11,216
of the fiddlehead ferns
1074
00:45:11,251 --> 00:45:13,718
because it really
brightens up the whole dish.
1075
00:45:13,754 --> 00:45:16,621
But if I would say one thing,
1076
00:45:16,656 --> 00:45:18,590
I saw you smoking the plums.
1077
00:45:18,625 --> 00:45:22,160
- Mm-hmm? - I don't think it
does that much to it, really,
1078
00:45:22,195 --> 00:45:24,362
- to the dish.
- Did you taste them individually?
1079
00:45:24,398 --> 00:45:25,530
Well, for sure.
1080
00:45:25,565 --> 00:45:28,099
If not, I wouldn't talk about it.
1081
00:45:28,135 --> 00:45:30,001
- Daniel: I love it.
- I love it.
1082
00:45:30,036 --> 00:45:32,203
No, I don't think it
does that much to the dish
1083
00:45:32,239 --> 00:45:35,140
- Okay. - But at the end,
it's really the venison.
1084
00:45:35,175 --> 00:45:36,775
Wolfgang: The rub is not overpowering,
1085
00:45:36,810 --> 00:45:40,078
so it came out really,
really as outstanding dish.
1086
00:45:40,113 --> 00:45:41,513
Thank you, Chef.
1087
00:45:41,548 --> 00:45:43,314
I love the restraint that you showed
1088
00:45:43,350 --> 00:45:46,351
with that black truffle. That
black truffle almost mimics
1089
00:45:46,386 --> 00:45:48,720
the shape of the plate.
I think it's elegant,
1090
00:45:48,755 --> 00:45:50,422
I think it's very thoughtful,
1091
00:45:50,457 --> 00:45:52,590
it's very dreamlike in a beautiful way.
1092
00:45:52,626 --> 00:45:54,692
The venison is cooked beautifully,
1093
00:45:54,728 --> 00:45:57,495
and it's great to see you
change direction like that
1094
00:45:57,531 --> 00:45:59,197
so quickly from course to course
1095
00:45:59,232 --> 00:46:00,932
and really prove time and time again
1096
00:46:00,967 --> 00:46:02,300
that you are a great student.
1097
00:46:02,335 --> 00:46:03,635
- I'll never give up, Chefs.
- Christina: Thank you, Shaun.
1098
00:46:03,670 --> 00:46:04,969
- Gordon: Thank you.
- Thank you, Chefs.
1099
00:46:05,005 --> 00:46:06,971
- David: Nice job, Shaun.
- Whew, thanks, guys.
1100
00:46:07,007 --> 00:46:09,040
Whew.
1101
00:46:09,075 --> 00:46:10,909
Oh, I needed that.
1102
00:46:10,944 --> 00:46:13,445
Brandi, please, present
your entr�es, thank you.
1103
00:46:13,480 --> 00:46:15,413
Brandi: I put myself into this entr�e.
1104
00:46:15,449 --> 00:46:18,483
I've taken simple Southern
ingredients, I've elevated them.
1105
00:46:18,518 --> 00:46:20,785
Who would think that you
could put a hush puppy
1106
00:46:20,821 --> 00:46:24,355
in a MasterChef finale? But I've
made it beautiful on this plate.
1107
00:46:24,391 --> 00:46:26,391
Brandi, please, describe
the entr�e, thank you.
1108
00:46:26,426 --> 00:46:28,493
Brandi: I have a cast
iron-seared duck breast
1109
00:46:28,528 --> 00:46:30,228
over andouille mixed greens,
1110
00:46:30,263 --> 00:46:32,564
with a blackberry
demi, ramp hush puppies,
1111
00:46:32,599 --> 00:46:34,632
and pickled white strawberries.
1112
00:46:34,668 --> 00:46:38,570
Brandi, the hush puppy
looks like a falafel to me,
1113
00:46:38,605 --> 00:46:39,971
but I can't wait to taste it.
1114
00:46:40,006 --> 00:46:41,639
( chuckles ) "Falafel." Seriously?
1115
00:46:41,675 --> 00:46:44,142
- Put your glasses on, Granddad.
- ( chuckles )
1116
00:46:44,177 --> 00:46:47,011
So, Brandi, are you happy
with the look of this entr�e?
1117
00:46:47,047 --> 00:46:48,646
Brandi: I am happy with this.
1118
00:46:48,682 --> 00:46:51,716
I think that the elements of my dish
1119
00:46:51,751 --> 00:46:53,418
were hard to make beautiful,
1120
00:46:53,453 --> 00:46:55,887
but I think that I put a lot
of finesse on the plate today.
1121
00:46:58,725 --> 00:47:01,092
I think it's one of the best
plates you've ever plated.
1122
00:47:01,127 --> 00:47:02,894
I mean, duck's beautiful.
Let's get that right.
1123
00:47:02,929 --> 00:47:05,897
That's seasoned incredibly.
Love the blackberries.
1124
00:47:05,932 --> 00:47:07,966
I mean, there's no greater combination.
1125
00:47:08,001 --> 00:47:10,068
This is better than the appetizer.
1126
00:47:10,103 --> 00:47:13,171
What it needs, Brandi,
is a touch of lightness.
1127
00:47:13,206 --> 00:47:16,641
I'd drop the hush puppies, 'cause
it's just rich and rich and rich.
1128
00:47:16,676 --> 00:47:19,210
Put a little bit of weight on me...
1129
00:47:19,246 --> 00:47:21,012
but don't put me into cardiac arrest.
1130
00:47:21,047 --> 00:47:23,781
- Yes, Chef.
- I mean, keep me alive for dessert.
1131
00:47:23,817 --> 00:47:25,750
- Well done.
- Thank you.
1132
00:47:25,785 --> 00:47:28,653
It's very tasty.
the greens--
1133
00:47:28,688 --> 00:47:31,956
it has a nice finish of acidity behind.
1134
00:47:31,992 --> 00:47:35,400
The andouille brings
this strength to it.
1135
00:47:35,480 --> 00:47:38,263
And the "falafel,"
as Wolfgang call it--
1136
00:47:38,298 --> 00:47:39,497
Now, what does it look like?
1137
00:47:39,533 --> 00:47:41,633
You want my glasses,
Gordon? Here, give this.
1138
00:47:41,668 --> 00:47:43,334
Give Gordon my glasses over there.
1139
00:47:43,370 --> 00:47:45,103
- ( chuckles )
- Look with the glasses.
1140
00:47:47,040 --> 00:47:51,643
- ( bleep ) - You look very handsome
with the glasses, you know?
1141
00:47:51,678 --> 00:47:53,244
Chef, I didn't realize
your eyesight was that bad.
1142
00:47:53,280 --> 00:47:56,648
- ( chuckles )
- What I really love about your dish...
1143
00:47:57,651 --> 00:47:59,817
is I want to eat it all.
1144
00:47:59,853 --> 00:48:02,120
And I think that's the secret
1145
00:48:02,155 --> 00:48:04,589
- of a beautiful dish.
- Thank you, Chef.
1146
00:48:04,624 --> 00:48:06,925
I love the flavor of the hush puppies.
1147
00:48:06,960 --> 00:48:10,395
But I actually preferred
the pork belly to the duck.
1148
00:48:10,430 --> 00:48:13,031
Yet, you cooked the duck perfectly.
1149
00:48:13,066 --> 00:48:14,866
But I think, all in all,
1150
00:48:14,901 --> 00:48:17,268
I expected a little more from you.
1151
00:48:18,972 --> 00:48:21,940
Brandi, I thought some of the
flavors on your duck entr�e
1152
00:48:21,975 --> 00:48:23,741
were delicious and worked
really well together,
1153
00:48:23,777 --> 00:48:26,144
but I disagree with
Gordon a hundred percent.
1154
00:48:26,179 --> 00:48:28,813
It's by no means your
most beautiful entr�e,
1155
00:48:28,848 --> 00:48:32,584
and to be quite honest, it's not a
strong visual presentation at all.
1156
00:48:32,619 --> 00:48:34,852
I disagree with Christina,
'cause that's ( bleep ).
1157
00:48:34,888 --> 00:48:37,188
Gordon: I think this is beautiful,
1158
00:48:37,223 --> 00:48:38,389
and I think this is you to a T.
1159
00:48:38,425 --> 00:48:41,192
Christina needs to get
her eyes tested quickly.
1160
00:48:41,227 --> 00:48:44,128
- That is-- - I think it's
( bleep ) what you're saying.
1161
00:48:44,164 --> 00:48:45,663
- Thank you, Wolfgang.
- What, you're saying this looks ugly?
1162
00:48:45,699 --> 00:48:48,566
It doesn't look terrible,
but it doesn't look beautiful.
1163
00:48:48,602 --> 00:48:51,703
- It doesn't look good. - I'd rather
a plate that looks less elaborate
1164
00:48:51,738 --> 00:48:54,706
- and tastes phenomenal. Thank you.
- No, but it can't look gray
1165
00:48:54,741 --> 00:48:56,774
- and brown--
- "Gray"?
1166
00:48:56,810 --> 00:48:58,710
- And listen, Brandi-- - I
love you guys, all of you.
1167
00:48:58,745 --> 00:49:02,246
- All right, okay. - "Gray." Gray,
it's not. Delicious, it is.
1168
00:49:02,282 --> 00:49:03,781
- Thank you.
- Wolfgang: Christina has the last word.
1169
00:49:03,817 --> 00:49:05,917
Needless to say, we're
all very passionate...
1170
00:49:05,952 --> 00:49:08,653
- Honest. - ...about what you put
forth before us tonight.
1171
00:49:08,688 --> 00:49:10,521
- Thank you very much.
- Brandi: Thank you.
1172
00:49:12,559 --> 00:49:14,492
Taking a drink. ( chuckles )
1173
00:49:14,527 --> 00:49:18,129
David, please, present
your entr�e. Thank you.
1174
00:49:18,164 --> 00:49:21,466
David: My entr�e
course is disappointing.
1175
00:49:21,501 --> 00:49:24,569
I wasn't able to roll my
cabbage rolls tightly enough
1176
00:49:24,604 --> 00:49:26,838
and it took me so long that I
couldn't get them in the water bath
1177
00:49:26,873 --> 00:49:29,173
with enough time. So,
I'm a little worried
1178
00:49:29,209 --> 00:49:31,309
that my hen is not cooked
to the correct temperature.
1179
00:49:33,046 --> 00:49:34,712
Describe the dish, please.
1180
00:49:34,748 --> 00:49:36,948
David: For you. I have Savoy
cabbage-wrapped guinea hen
1181
00:49:36,983 --> 00:49:39,984
and a foie gras served with a
morel and yellow wine cream sauce
1182
00:49:40,020 --> 00:49:43,755
with saut�ed fresh morels
and Thumbelina carrots.
1183
00:49:43,790 --> 00:49:47,025
You're not happy with this.
1184
00:49:47,060 --> 00:49:48,526
Correct.
1185
00:49:49,234 --> 00:49:52,460
You got the right to be pissed off.
1186
00:49:52,540 --> 00:49:54,866
Come here.
1187
00:50:01,072 --> 00:50:03,839
Take a look at that...
1188
00:50:03,875 --> 00:50:06,809
and tell me what you can see.
1189
00:50:19,015 --> 00:50:20,748
- Gordon: David.
- Yes, Chef.
1190
00:50:20,784 --> 00:50:22,850
Come here.
1191
00:50:28,525 --> 00:50:30,525
Take a look at that...
1192
00:50:31,528 --> 00:50:34,862
and tell me what you can see.
1193
00:50:38,716 --> 00:50:42,317
David: Uh, it's maybe a little
bit pinker than I intended.
1194
00:50:42,353 --> 00:50:44,253
That is not a "little bit" pink.
1195
00:50:45,623 --> 00:50:47,556
- Daniel: This is rare.
- That's rare.
1196
00:50:47,591 --> 00:50:49,858
Thank you.
1197
00:51:00,671 --> 00:51:02,304
Sauce is incredible.
1198
00:51:02,339 --> 00:51:04,673
The combination-- that wine,
that dryness, the sweetness,
1199
00:51:04,708 --> 00:51:06,475
the earthiness of the morels.
1200
00:51:06,510 --> 00:51:09,511
But, wrapping any protein in cabbage
1201
00:51:09,546 --> 00:51:11,747
and then tempering it
and then cooking it twice
1202
00:51:11,782 --> 00:51:13,915
and rolling it, your work is cut out.
1203
00:51:13,951 --> 00:51:16,351
And you need to have made 200 of these
1204
00:51:16,387 --> 00:51:18,387
to nail it, because it's unforgiving.
1205
00:51:18,422 --> 00:51:20,122
Understand why you put
your neck in a noose,
1206
00:51:20,157 --> 00:51:23,525
that's you. Unfortunately,
your hand's not strong enough
1207
00:51:23,560 --> 00:51:25,627
'cause it's such a
technical dish to pull off.
1208
00:51:25,663 --> 00:51:28,196
- Really technical.
- Thank you, Chef.
1209
00:51:29,733 --> 00:51:31,233
The seasoning is perfect.
1210
00:51:31,268 --> 00:51:34,469
The sauce is superb. And
Gordon will agree with me--
1211
00:51:34,505 --> 00:51:38,974
in French cuisine,
sauce can count for 75%
1212
00:51:39,009 --> 00:51:41,943
of the success of a dish.
1213
00:51:41,979 --> 00:51:45,080
And I think here, you
really proven that you were
1214
00:51:45,115 --> 00:51:49,051
a very, very good cook and you
could make a fantastic sauce also.
1215
00:51:49,086 --> 00:51:51,486
- Thank you, Chef.
- Wolfgang: You're like an artist
1216
00:51:51,522 --> 00:51:54,289
who walks on the high wire.
1217
00:51:54,325 --> 00:51:56,892
So, if you walk on the high wire,
1218
00:51:56,927 --> 00:51:59,761
you better be good. If
you fall, it's the end.
1219
00:51:59,797 --> 00:52:02,464
I don't think you fell here.
1220
00:52:02,499 --> 00:52:06,802
My guinea hen is actually
cooked really perfectly.
1221
00:52:06,837 --> 00:52:09,471
Would I have loved a
little more foie gras?
1222
00:52:09,506 --> 00:52:13,275
For sure. But the dish looks beautiful,
1223
00:52:13,310 --> 00:52:15,877
and I really believe it was delicious.
1224
00:52:15,913 --> 00:52:17,446
Thank you, Chef.
1225
00:52:17,481 --> 00:52:20,215
David, I think the flavor
of the dish is delicious.
1226
00:52:20,250 --> 00:52:24,720
But there are a few shortcomings
that are pretty blatant here.
1227
00:52:24,755 --> 00:52:27,689
It's clear that you
still remain a technician
1228
00:52:27,725 --> 00:52:30,459
in terms of flavor, but
you fell a little short
1229
00:52:30,494 --> 00:52:33,628
in terms of technique with the
preparation of that protein.
1230
00:52:33,664 --> 00:52:35,964
- Thank you, David.
- Thank you, Chefs.
1231
00:52:39,670 --> 00:52:43,772
David, Brandi, Shaun,
it is time for dessert.
1232
00:52:43,807 --> 00:52:45,607
Why don't the three of you
head on into the kitchen
1233
00:52:45,642 --> 00:52:47,642
- and get ready for that dessert course?
- David: Thank you, Chefs.
1234
00:52:47,678 --> 00:52:50,178
Thank you.
1235
00:52:50,214 --> 00:52:52,581
( cheers, applause )
1236
00:52:54,685 --> 00:52:57,519
- Wow. - Christina: I mean, some
pretty impressive entr�es.
1237
00:52:57,554 --> 00:52:59,921
We obviously have a lot to talk about.
1238
00:52:59,957 --> 00:53:01,690
- Brandi: How's everybody feelin'?
- David: Eh, they weren't
1239
00:53:01,725 --> 00:53:03,058
as hard on me as I
thought they could've been.
1240
00:53:03,093 --> 00:53:05,627
David's entr�e. I think there were
1241
00:53:05,662 --> 00:53:07,295
high points of his
dish-- the sauce--
1242
00:53:07,331 --> 00:53:09,698
and low points of his
dish-- the actual cookery
1243
00:53:09,733 --> 00:53:12,067
of the protein, which was meant
to be the star of the dish.
1244
00:53:12,102 --> 00:53:14,136
David's biggest problem this evening
1245
00:53:14,171 --> 00:53:15,771
with his entr�e was him.
1246
00:53:15,806 --> 00:53:18,006
The actual technical ability
1247
00:53:18,041 --> 00:53:19,374
of assembling that dish
1248
00:53:19,410 --> 00:53:21,143
was way more difficult than cooking it,
1249
00:53:21,178 --> 00:53:23,345
- and he shot himself in the foot.
- Yeah.
1250
00:53:23,380 --> 00:53:26,014
I needed that so bad.
1251
00:53:26,049 --> 00:53:27,983
If I wouldn't have nailed that one,
1252
00:53:28,018 --> 00:53:30,318
there wouldn't have been a reason
for me to even cook dessert.
1253
00:53:30,354 --> 00:53:32,487
Shaun delivered in the entr�e.
1254
00:53:32,523 --> 00:53:34,456
Wolfgang: I never saw
venison presented this way.
1255
00:53:34,491 --> 00:53:36,691
The onions were cooked nicely
1256
00:53:36,727 --> 00:53:40,562
and give it sweetness, a little
acidity from the balsamic vinegar
1257
00:53:40,597 --> 00:53:44,099
mushrooms, and he executed
the venison perfectly.
1258
00:53:44,134 --> 00:53:46,735
Honestly, tonight's the first time
1259
00:53:46,770 --> 00:53:50,539
where I felt I could
lift a finale's dish
1260
00:53:50,574 --> 00:53:52,841
and transport it to
my flagship restaurant.
1261
00:53:52,876 --> 00:53:54,476
And Shaun's was just that.
1262
00:53:54,511 --> 00:53:57,279
- It was that good.
- Yeah.
1263
00:53:57,314 --> 00:53:59,314
We still got one more round.
1264
00:53:59,349 --> 00:54:02,217
Gordon: Brandi came
in with a pan-seared
1265
00:54:02,252 --> 00:54:04,319
duck breast that was just beautiful.
1266
00:54:04,354 --> 00:54:06,288
She played to her strengths.
1267
00:54:06,323 --> 00:54:08,924
When I see Brandi, I
smile, and it make me happy
1268
00:54:08,959 --> 00:54:12,160
to see how far she has
gone into the competition,
1269
00:54:12,196 --> 00:54:14,696
and stay so true to her roots.
1270
00:54:14,731 --> 00:54:17,299
It was a wonderful, wonderful dish.
1271
00:54:17,334 --> 00:54:19,401
- Wolfgang: I was not impressed with it.
- Daniel: Yeah.
1272
00:54:19,436 --> 00:54:22,838
- ( Gordon groans ) - Visually,
she did not bring the thunder.
1273
00:54:22,873 --> 00:54:25,740
60 minutes left in
the MasterChef kitchen.
1274
00:54:25,776 --> 00:54:27,409
Better make it count, my man.
1275
00:54:27,444 --> 00:54:29,377
I think it's fair to say at this point,
1276
00:54:29,413 --> 00:54:31,079
through the appetizer and the entr�e,
1277
00:54:31,114 --> 00:54:34,115
there's a three-way
tie. But there's still
1278
00:54:34,151 --> 00:54:37,986
what I would argue is the
most important course to come.
1279
00:54:38,021 --> 00:54:40,322
I think whoever nails this one...
1280
00:54:40,357 --> 00:54:42,157
- Yeah.
- ...might rise to the top.
1281
00:54:42,192 --> 00:54:44,326
I agree. Let's go.
1282
00:54:46,129 --> 00:54:47,896
( cheering )
1283
00:54:51,668 --> 00:54:54,669
- Man: Yeah!
- Woman: Whoo!
1284
00:54:54,705 --> 00:54:56,471
Gordon: David, Brandi and Shaun,
1285
00:54:56,507 --> 00:54:58,840
two courses in, one to go.
1286
00:54:58,876 --> 00:55:00,675
Right now, if you had to ask me,
1287
00:55:00,711 --> 00:55:03,712
- it's wide open, ladies and gentlemen.
- ( cheering )
1288
00:55:03,747 --> 00:55:06,181
The pressure is really on
1289
00:55:06,216 --> 00:55:08,950
to nail your desserts.
1290
00:55:11,555 --> 00:55:12,888
- Are you ready?
- Cooks: Yes, Chef.
1291
00:55:12,923 --> 00:55:14,990
Your 60 minutes
1292
00:55:15,025 --> 00:55:17,826
- starts...
- ( squeals )
1293
00:55:17,861 --> 00:55:20,128
- ...now!
- ( ticks )
1294
00:55:20,163 --> 00:55:23,532
- ( audience cheering )
- Go! Get it, Shaun!
1295
00:55:23,567 --> 00:55:26,001
Go, Shaun!
1296
00:55:26,036 --> 00:55:29,104
Wow. This is it. 60 minutes away
1297
00:55:29,139 --> 00:55:31,373
from one of these three
talented amateur cooks
1298
00:55:31,408 --> 00:55:33,074
becoming America's next MasterChef.
1299
00:55:33,110 --> 00:55:36,678
Yay, Mommy! Yay!
1300
00:55:36,713 --> 00:55:38,079
Brandi: For my dessert, I'm making
1301
00:55:38,115 --> 00:55:40,048
cornbread madeleines, a
white chocolate mousse,
1302
00:55:40,083 --> 00:55:42,217
bourbon caramel, candied pecans,
1303
00:55:42,252 --> 00:55:43,919
and bourbon-glazed peaches.
1304
00:55:43,954 --> 00:55:45,487
The judges are gonna look at this plate
1305
00:55:45,522 --> 00:55:47,055
and they're gonna be completely floored.
1306
00:55:47,090 --> 00:55:49,057
They're not gonna
believe that it came from
1307
00:55:49,092 --> 00:55:50,659
an Irvington elementary school teacher.
1308
00:55:50,694 --> 00:55:53,028
You got this, Brandi.
Just focus. You got it.
1309
00:55:53,063 --> 00:55:54,362
- Jackie: Come on, girl.
- Whoo!
1310
00:55:54,398 --> 00:55:57,132
- All: Whoo!
- Woman: There we go!
1311
00:55:57,167 --> 00:55:59,134
- Yeah!
- Go, Daddy!
1312
00:55:59,169 --> 00:56:02,971
David: For dessert, I'm making
a glazed and stuffed fresh cherry
1313
00:56:03,006 --> 00:56:04,306
served with a chocolate cr�meux,
1314
00:56:04,341 --> 00:56:07,275
a Kirsch-Chantilly
whipped cream cherry pur�e
1315
00:56:07,311 --> 00:56:09,077
garnished with a cookie crumble
1316
00:56:09,112 --> 00:56:11,613
and popping rocks.
1317
00:56:11,648 --> 00:56:14,316
My dessert is very complex.
1318
00:56:14,351 --> 00:56:15,884
There's lots of technical aspects in it.
1319
00:56:15,919 --> 00:56:18,186
If executed properly,
there's no beating my dessert.
1320
00:56:18,221 --> 00:56:20,822
( chanting ) Da-vid,
Da-vid, Da-vid!
1321
00:56:21,858 --> 00:56:23,892
Oh, yeah. That's perfect.
1322
00:56:23,927 --> 00:56:25,360
Shaun: For my dessert, I'm making
1323
00:56:25,395 --> 00:56:27,162
a salted caramel chocolate tart
1324
00:56:27,197 --> 00:56:29,064
with a raspberry coulis.
1325
00:56:29,099 --> 00:56:31,967
I needed to nail the entr�e after
the stumble with the appetizer,
1326
00:56:32,002 --> 00:56:35,270
- and I'm back.
- There it is.
1327
00:56:35,305 --> 00:56:38,139
Brandi and David better
bring everything they know
1328
00:56:38,175 --> 00:56:40,475
to take me down, 'cause I'm motivated.
1329
00:56:40,510 --> 00:56:42,477
- I'm ready for this.
- ( cheering )
1330
00:56:42,512 --> 00:56:43,845
The MasterChef trophy is
coming down to dessert.
1331
00:56:43,880 --> 00:56:45,547
Man: Get it, Shaun!
Man
1332
00:56:45,582 --> 00:56:47,782
Woman: You can do it!
1333
00:56:50,500 --> 00:56:52,200
- ( cheering )
- Gordon: Wow. 60 minutes away
1334
00:56:52,235 --> 00:56:54,235
from one of these three
talented amateur cooks
1335
00:56:54,271 --> 00:56:56,137
becoming America's next MasterChef.
1336
00:56:56,172 --> 00:56:57,472
Woman: Let's go, guys!
1337
00:56:57,507 --> 00:57:00,008
A killer dessert from any
of the three home cooks
1338
00:57:00,043 --> 00:57:01,909
could nail the win.
1339
00:57:01,945 --> 00:57:05,513
- Yeah, David!
- You got this, Brandi! You can do it!
1340
00:57:05,548 --> 00:57:08,216
- Come on, Shaun!
- Man
1341
00:57:09,519 --> 00:57:11,486
- Shaun.
- Chef Tosi.
1342
00:57:11,521 --> 00:57:13,121
Dessert, come on! This is your dough?
1343
00:57:13,156 --> 00:57:15,089
Yes, ma'am. It's a
chocolate almond dough.
1344
00:57:15,125 --> 00:57:16,658
- Wolfgang: Uh-huh.
- Christina: Okay.
1345
00:57:16,693 --> 00:57:18,226
I'm actually reining it in
a little bit on my dessert.
1346
00:57:18,261 --> 00:57:20,128
I'm doin' a classic salted
caramel chocolate tart
1347
00:57:20,163 --> 00:57:22,030
with a raspberry coulis.
1348
00:57:22,065 --> 00:57:25,833
Now why decide to play it
safe in the dessert course?
1349
00:57:25,869 --> 00:57:28,002
Well, I said "simplify,"
I didn't say "safe,"
1350
00:57:28,038 --> 00:57:29,404
'cause this thing might not set,
1351
00:57:29,439 --> 00:57:30,972
so my timing's gotta be right.
1352
00:57:31,007 --> 00:57:32,607
Christina: And how long
do they need in the oven--
1353
00:57:32,642 --> 00:57:34,876
They need probably
about 10 to 15 minutes.
1354
00:57:34,911 --> 00:57:36,577
And then you gotta chill
'em down and fill 'em?
1355
00:57:36,613 --> 00:57:39,514
- Like I said, simplified, not easy.
- Christina: Okay.
1356
00:57:39,549 --> 00:57:41,616
You know, sometimes the simple
things are more difficult.
1357
00:57:41,651 --> 00:57:43,384
- Absolutely.
- Christina: That is true.
1358
00:57:43,420 --> 00:57:44,919
- 'Cause the flaws shine even brighter.
- Wolfgang: Yeah.
1359
00:57:44,954 --> 00:57:47,922
Now, Shaun, your last 40
minutes cooking in this kitchen.
1360
00:57:47,957 --> 00:57:49,691
- Good luck.
- Thank you.
1361
00:57:49,726 --> 00:57:52,160
- ( applause )
- Man: Go, Shaun!
1362
00:57:52,195 --> 00:57:53,995
- Man: Get it!
- Man
1363
00:57:54,030 --> 00:57:56,030
Woman: Whoo!
1364
00:57:56,066 --> 00:57:57,899
Right, Brandi, how you feeling?
1365
00:57:57,934 --> 00:58:00,268
- I'm feelin' really good.
- Tell me about the dish.
1366
00:58:00,303 --> 00:58:02,370
I am making cornbread madeleines.
1367
00:58:02,405 --> 00:58:04,472
- Gordon: Right. - And they'll be
dusted in powdered sugar.
1368
00:58:04,507 --> 00:58:05,973
I don't know if you know, but Daniel
1369
00:58:06,009 --> 00:58:08,109
- is an expert at madeleine.
- Oh, is he?
1370
00:58:08,144 --> 00:58:10,445
- Gordon: An expert. - Daniel:
I serve millions of madeleines.
1371
00:58:10,480 --> 00:58:12,246
Gordon: How are we dressing
this? What's the garnish?
1372
00:58:12,282 --> 00:58:15,616
I have the peach pur�e, I'm
makin' a bourbon caramel sauce,
1373
00:58:15,652 --> 00:58:17,952
I've got spiced candy pecans,
1374
00:58:17,987 --> 00:58:20,855
I've got my white
chocolate mousse over here.
1375
00:58:20,890 --> 00:58:22,857
I'm sticking true to
my Southern flavors,
1376
00:58:22,892 --> 00:58:25,326
but I am gonna give you
an upscale-looking dessert.
1377
00:58:25,362 --> 00:58:27,528
Now, the peaches-- you
caramelized them? Roasted them?
1378
00:58:27,564 --> 00:58:29,464
- How we cookin' them?
- in my cast iron skillet.
1379
00:58:29,499 --> 00:58:31,332
- I'm gonna caramelize those...
- That's a golden skillet.
1380
00:58:31,368 --> 00:58:33,401
in butter and brown
sugar and flamb� 'em
1381
00:58:33,436 --> 00:58:35,970
- with the bourbon.
- Just 34 minutes to go.
1382
00:58:36,005 --> 00:58:39,173
- Good luck. - Dan: Hell, yeah,
Brandi! Whoo-whoo-whoo-whoo!
1383
00:58:39,209 --> 00:58:41,175
- Hello, Chef.
- David.
1384
00:58:41,211 --> 00:58:42,944
- Give it to me. What are
you workin' on? - Right here, I've got
1385
00:58:42,979 --> 00:58:44,512
- cherry pur�e.
- Okay.
1386
00:58:44,547 --> 00:58:46,247
In that bowl, I've got a cherry compote
1387
00:58:46,282 --> 00:58:49,417
That's gonna go piped inside
of a pitted fresh cherry.
1388
00:58:49,452 --> 00:58:51,819
And I'm gonna glaze it
in my red glaze over here.
1389
00:58:51,855 --> 00:58:54,655
So it's a cherry stuffed with
cherry glazed with cherry?
1390
00:58:54,691 --> 00:58:56,391
But the glaze is a milk chocolate glaze.
1391
00:58:56,426 --> 00:58:59,694
- Oh, so this is chocolate,
but also colored with red? - Yes.
1392
00:58:59,729 --> 00:59:01,796
Christina: Look how
shiny and stunning it is.
1393
00:59:01,831 --> 00:59:03,164
Why, yeah. I think
it's gonna be beautiful.
1394
00:59:03,199 --> 00:59:05,433
And is that some gold
decor I see over there?
1395
00:59:05,468 --> 00:59:07,368
- Yes.
- So you're bringing us Vegas
1396
00:59:07,404 --> 00:59:10,304
- in this last course as well?
- David: Exactly.
1397
00:59:10,340 --> 00:59:12,140
- Whoo!
- You only have half an hour left,
1398
00:59:12,175 --> 00:59:14,041
- so you better speed up. - Christina:
All right. Good luck, David.
1399
00:59:14,077 --> 00:59:16,544
- Thank you, Chefs.
- Women: Whoo! David!
1400
00:59:17,747 --> 00:59:21,015
So, David is doing this
symphony of cherries.
1401
00:59:21,050 --> 00:59:22,950
Sounds elegant, it's focused,
1402
00:59:22,986 --> 00:59:26,387
but David is again focusing
so much on the technique
1403
00:59:26,423 --> 00:59:29,023
- on these ingredients.
- Too complicated, Christina?
1404
00:59:29,058 --> 00:59:30,525
I mean, is he doing to dessert
1405
00:59:30,560 --> 00:59:32,326
what Shaun did to his appetizer?
1406
00:59:32,362 --> 00:59:35,062
Christina: 30 ingredients?
You don't need that much.
1407
00:59:35,098 --> 00:59:37,398
It's about what you put
into it... thoughtfully.
1408
00:59:37,434 --> 00:59:39,434
True.
1409
00:59:39,469 --> 00:59:42,503
- David: Beautiful. - Gordon: So,
Brandi's doing these corn madeleines.
1410
00:59:42,539 --> 00:59:45,573
Playing to her strengths, but
will that make the madeleine--
1411
00:59:45,608 --> 00:59:48,643
this sweet, delicate beautiful
sponge-- taste like cornbread?
1412
00:59:48,678 --> 00:59:52,480
Maybe the cornmeal in there will
give the madeleine a little crunch.
1413
00:59:52,515 --> 00:59:53,948
Daniel: You don't need
crunch in a madeleine.
1414
00:59:53,983 --> 00:59:55,783
It will be a different version.
1415
00:59:55,819 --> 00:59:58,252
Dan: Yeah, Brandi, Finish strong, girl.
1416
01:00:00,623 --> 01:00:02,657
Christina: Shaun is keeping it simple.
1417
01:00:02,692 --> 01:00:05,126
A chocolate salted caramel tart.
1418
01:00:05,161 --> 01:00:07,195
I worry that Shaun's
playing a little too safe.
1419
01:00:07,230 --> 01:00:09,730
Simplicity in dessert could be a winner.
1420
01:00:09,766 --> 01:00:11,365
Gordon: I think that's where he's going.
1421
01:00:11,401 --> 01:00:12,500
"I've overcomplicated my appetizer,
1422
01:00:12,535 --> 01:00:14,469
I reined it in on the entr�e, and now
1423
01:00:14,504 --> 01:00:17,305
I'm just gonna give you the
best chocolate tart ever.
1424
01:00:17,340 --> 01:00:19,674
- Whoo!
- Way to go, Shaun! There you go!
1425
01:00:19,709 --> 01:00:21,809
Man
1426
01:00:21,845 --> 01:00:23,811
- Last five minutes! Come on!
- ( ticks )
1427
01:00:23,847 --> 01:00:25,813
Christina: Come on, guys!
1428
01:00:25,849 --> 01:00:28,182
- Gordon: This is it!
- Whoo!
1429
01:00:28,218 --> 01:00:30,218
- Woman: Yeah, David!
- Woman
1430
01:00:30,253 --> 01:00:31,819
Dan: Oh, she's opening the bourbon.
1431
01:00:31,855 --> 01:00:33,120
Brandi's about to flamb�.
1432
01:00:33,156 --> 01:00:35,256
- Take a shot!
- Whoo!
1433
01:00:36,693 --> 01:00:39,360
- ( Jackie yelling ) Go, Miss Brand!
- ( flame roars )
1434
01:00:39,395 --> 01:00:42,697
All right! Go, Brandi!
1435
01:00:42,732 --> 01:00:46,300
- Whoo!
- Gordon: Two minutes remaining, please.
1436
01:00:46,336 --> 01:00:48,269
- Let's go!
- Come on, guys!
1437
01:00:48,304 --> 01:00:50,338
Whew, I'm gonna be cutting
this ( bleep ) close.
1438
01:00:50,373 --> 01:00:51,906
You got this, Shaun!
1439
01:00:51,941 --> 01:00:56,177
Oh, I squeaked like a girl there. Agh!
1440
01:00:56,212 --> 01:00:58,346
Jackie: Go, Brandi!
1441
01:00:58,381 --> 01:01:00,114
This is right, look at David's.
Come on, guys, seriously?
1442
01:01:00,149 --> 01:01:01,716
David's dessert. Look at this.
1443
01:01:01,751 --> 01:01:03,584
Looks like beautiful presentation, huh?
1444
01:01:03,620 --> 01:01:06,120
- Yeah, David! Whoo!
- Looks so good!
1445
01:01:06,155 --> 01:01:07,808
- Gordon: That is beautiful.
- Yeah.
1446
01:01:07,958 --> 01:01:10,191
that is definitely artistic,
all the way.
1447
01:01:11,027 --> 01:01:13,294
- Good job, Brandi Mudd.
- Thank you, Shaun.
1448
01:01:13,329 --> 01:01:15,396
- Oh, my God.
- Look at Brandi's.
1449
01:01:15,431 --> 01:01:17,732
- Gorgeous.
- Look at the plating on that.
1450
01:01:17,767 --> 01:01:21,102
- That looks amazing.
- Whoo! Whoo!
1451
01:01:21,137 --> 01:01:24,405
- Nathan: Looks beautiful, Shaun.
- Come on, Shaun!
1452
01:01:24,440 --> 01:01:27,008
- Looking good.
- Gordon: Come on, Shaun.
1453
01:01:27,043 --> 01:01:29,043
Come on, Brandi. You can do it!
1454
01:01:29,078 --> 01:01:31,546
Come on, David! This is where it counts.
1455
01:01:31,581 --> 01:01:32,880
Ten...
1456
01:01:32,916 --> 01:01:35,983
Judges: Nine, eight, seven,
1457
01:01:36,019 --> 01:01:38,719
six, five, four,
1458
01:01:38,755 --> 01:01:40,922
three, two, one.
1459
01:01:40,957 --> 01:01:44,625
- Stop!
- ( cheering )
1460
01:01:44,661 --> 01:01:46,260
- Gordon: Well done.
- Man: Wow!
1461
01:01:46,296 --> 01:01:48,729
Yeah, baby! Good job.
1462
01:01:48,765 --> 01:01:50,464
Bring it in, buddy.
1463
01:01:50,500 --> 01:01:51,699
( sighs ) Oh, man.
1464
01:01:51,734 --> 01:01:52,967
- You did good, guys.
- I love you guys.
1465
01:01:53,002 --> 01:01:54,502
Terry: Way to go, guys. Way to go!
1466
01:01:54,537 --> 01:01:56,971
- Dan: Yeah, Brandi.
- Yeah, girl.
1467
01:01:57,006 --> 01:01:59,273
- That didn't come from Kentucky.
- Oh, yeah, it did.
1468
01:01:59,309 --> 01:02:01,409
- David: Come on!
- ( cheering )
1469
01:02:03,880 --> 01:02:07,515
- Bravo, bravo.
- Gordon: Absolutely amazing.
1470
01:02:07,550 --> 01:02:09,817
Now, for the most important part.
1471
01:02:09,852 --> 01:02:11,819
Based on this last tasting,
1472
01:02:11,854 --> 01:02:14,155
one of you three talented individuals
1473
01:02:14,190 --> 01:02:16,757
will become America's next MasterChef.
1474
01:02:16,793 --> 01:02:18,626
Please, very carefully,
lift those desserts
1475
01:02:18,661 --> 01:02:21,028
into the restaurant. Let's go.
1476
01:02:23,166 --> 01:02:25,833
- Shirley: Go, David!
- Nathan: Good job, Shaun.
1477
01:02:25,868 --> 01:02:27,168
- Come on, Shaun.
- Let's do it!
1478
01:02:27,203 --> 01:02:29,337
Jackie: You got this, Brandi.
1479
01:02:32,141 --> 01:02:34,875
( audience cheering )
1480
01:02:39,449 --> 01:02:41,782
Ooh. Wow. What a journey.
1481
01:02:41,818 --> 01:02:44,819
Brandi, please bring
your desserts forward.
1482
01:02:46,356 --> 01:02:48,656
Brandi: I'm super excited
about this dessert.
1483
01:02:48,691 --> 01:02:52,059
Even though I've got these
simple Southern ingredients,
1484
01:02:52,095 --> 01:02:54,362
it doesn't look like it
came from a Kentucky chef.
1485
01:02:54,397 --> 01:02:57,598
It looks like it came from a MasterChef.
1486
01:02:57,634 --> 01:02:59,367
Brandi, please describe the dish.
1487
01:02:59,402 --> 01:03:02,670
Brandi: I have for you a
white cornmeal madeleine,
1488
01:03:02,705 --> 01:03:05,106
with a bourbon caramel sauce,
1489
01:03:05,141 --> 01:03:06,907
a white chocolate mousse,
1490
01:03:06,943 --> 01:03:10,411
spiced candied pecans and
bourbon-glazed peaches.
1491
01:03:10,446 --> 01:03:13,014
Brandi, my one worry is
1492
01:03:13,049 --> 01:03:15,883
cornmeal inside that mixture.
1493
01:03:15,918 --> 01:03:19,654
Why make that mixture
dense, gritty, heavy,
1494
01:03:19,689 --> 01:03:21,922
when madeleines don't taste like that?
1495
01:03:21,958 --> 01:03:24,191
You always tell us to
put ourselves on the plate
1496
01:03:24,227 --> 01:03:27,828
and a French madeleine wouldn't
be Brandi Mudd on the plate.
1497
01:03:27,864 --> 01:03:29,997
So I wanted to put my spin on it.
1498
01:03:30,033 --> 01:03:31,565
So what would be the
difference between you
1499
01:03:31,601 --> 01:03:35,202
with your madeleines to
you with your cornbread?
1500
01:03:35,238 --> 01:03:38,172
Cornbread is a lot
thicker, a lot denser.
1501
01:03:38,207 --> 01:03:40,107
These are gonna be light and fluffy.
1502
01:03:40,143 --> 01:03:44,779
So you said, "light and
fluffy" in the center,
1503
01:03:44,814 --> 01:03:47,648
- and not
heavy? - Mm-hmm.
1504
01:03:56,859 --> 01:03:58,993
Brandi,
1505
01:03:59,028 --> 01:04:01,062
let's get one thing clear.
1506
01:04:02,265 --> 01:04:05,232
They are definitely...
1507
01:04:05,268 --> 01:04:07,201
definitely...
1508
01:04:12,749 --> 01:04:17,038
So you said, "light and
fluffy" in the center,
1509
01:04:17,118 --> 01:04:19,501
- and not heavy?
- Mm-hmm.
1510
01:04:27,150 --> 01:04:29,483
Brandi, let's get one thing clear.
1511
01:04:29,519 --> 01:04:33,187
They are definitely, definitely...
1512
01:04:35,825 --> 01:04:38,893
not light. It's heavy.
1513
01:04:38,928 --> 01:04:41,061
The actual peaches,
the chocolate mousse,
1514
01:04:41,097 --> 01:04:43,564
and those caramelized
pecans are mind-blowing.
1515
01:04:43,599 --> 01:04:45,232
But the madeleines, unfortunately,
1516
01:04:45,268 --> 01:04:48,135
are nowhere near as
light as they should be.
1517
01:04:48,171 --> 01:04:50,538
You set your heart on putting your spin
1518
01:04:50,573 --> 01:04:52,640
on the dessert with the corn.
1519
01:04:52,675 --> 01:04:54,675
It just doesn't work.
1520
01:05:05,855 --> 01:05:08,689
I think, you know, not
every madeleine is equal,
1521
01:05:08,724 --> 01:05:10,624
because there is many
recipe for madeleine.
1522
01:05:10,660 --> 01:05:14,528
And for you to put cornmeal,
I think it's wonderful.
1523
01:05:14,564 --> 01:05:16,830
And this is a comforting
1524
01:05:16,866 --> 01:05:19,166
and yet sophisticated dessert.
1525
01:05:19,202 --> 01:05:21,235
The chocolate mousse, is light,
1526
01:05:21,270 --> 01:05:22,770
it goes very well with it.
1527
01:05:22,805 --> 01:05:24,338
I love your dessert.
1528
01:05:24,373 --> 01:05:26,373
I just don't want to compare
1529
01:05:26,409 --> 01:05:29,777
what I know with what it is.
1530
01:05:29,812 --> 01:05:31,712
- Yes, Chef.
- That's all.
1531
01:05:31,747 --> 01:05:33,814
Brandi, to me,
1532
01:05:33,849 --> 01:05:35,316
if you want to call
something a "madeleine,"
1533
01:05:35,351 --> 01:05:37,718
it should be something close to it.
1534
01:05:37,753 --> 01:05:41,422
But I like the peaches, I
like the chocolate mousse,
1535
01:05:41,457 --> 01:05:44,258
the caramel with the pecans.
1536
01:05:44,293 --> 01:05:45,559
I thought,
this is enough--
1537
01:05:45,595 --> 01:05:48,128
the flavor of the South
where you come from.
1538
01:05:48,164 --> 01:05:50,497
- Thank you.
- Christina: Listen, Brandi,
1539
01:05:50,533 --> 01:05:52,633
when those 60 minutes were up out there,
1540
01:05:52,668 --> 01:05:54,568
these two had the look
of fear in their eyes
1541
01:05:54,604 --> 01:05:57,204
because this dessert is stunning.
1542
01:05:57,240 --> 01:05:59,473
I think your whiskey
caramel sauce is so delicious
1543
01:05:59,508 --> 01:06:00,941
that you should jar it and sell it.
1544
01:06:00,977 --> 01:06:02,576
I would buy it from you.
1545
01:06:02,612 --> 01:06:04,912
Your white chocolate
mousse pairs really well
1546
01:06:04,947 --> 01:06:07,047
with the acidity of the whiskey.
1547
01:06:07,083 --> 01:06:09,683
I think you have a lot of
winning elements on the dish.
1548
01:06:09,719 --> 01:06:11,952
You pushed yourself and
I commend you for it.
1549
01:06:11,988 --> 01:06:13,587
I'm incredibly proud of you.
1550
01:06:13,623 --> 01:06:15,256
- Thank you, Chef.
- Thank you.
1551
01:06:15,291 --> 01:06:17,424
Good job, Brandi.
1552
01:06:18,628 --> 01:06:22,363
David, please bring your desserts up.
1553
01:06:22,398 --> 01:06:24,632
David: My plates are beautiful,
there's nothing I would change.
1554
01:06:24,667 --> 01:06:27,801
I gave it my all. I put my
heart and soul in that plate.
1555
01:06:27,837 --> 01:06:30,204
I focused like I never have
in the MasterChef kitchen
1556
01:06:30,239 --> 01:06:32,873
and I produced the results.
1557
01:06:32,908 --> 01:06:36,844
David, please explain
in detail your dessert.
1558
01:06:36,879 --> 01:06:39,380
David: For you today,
I have a fresh cherry,
1559
01:06:39,415 --> 01:06:41,715
pitted and stuffed
with a cherry compote,
1560
01:06:41,751 --> 01:06:44,118
then glazed with a white
chocolate red glaze,
1561
01:06:44,153 --> 01:06:47,054
a chocolate cr�meux, a
Kirsch-Chantilly cream,
1562
01:06:47,089 --> 01:06:48,922
garnished with a cookie crumble
1563
01:06:48,958 --> 01:06:50,624
and some gold popping candy.
1564
01:06:50,660 --> 01:06:53,294
So there's nine different
elements on this dish.
1565
01:06:53,329 --> 01:06:54,428
Why?
1566
01:06:54,463 --> 01:06:56,330
I think they all
complement each other well.
1567
01:06:56,365 --> 01:06:58,632
I mean, the textures-- there's so
many different textures on the plate.
1568
01:06:58,668 --> 01:07:00,534
The popping candy gives it the crackle,
1569
01:07:00,569 --> 01:07:02,236
the cookie crumble
gives it some substance,
1570
01:07:02,271 --> 01:07:05,105
the airiness of the Chantilly cream,
1571
01:07:05,141 --> 01:07:06,707
the smoothness of the mousse,
1572
01:07:06,742 --> 01:07:08,809
and then the bite of the
cherry with the tart taste.
1573
01:07:08,844 --> 01:07:10,377
I tried it without certain elements
1574
01:07:10,413 --> 01:07:11,745
and it always needed something more.
1575
01:07:11,781 --> 01:07:12,946
Once I put them all together,
1576
01:07:12,982 --> 01:07:14,715
it really felt like it was complete.
1577
01:07:14,750 --> 01:07:16,684
- Christina: Looks beautiful.
- Thank you, Chef.
1578
01:07:16,719 --> 01:07:19,219
Wolfgang: David,
visually, a stunning dish.
1579
01:07:19,255 --> 01:07:22,456
And once you eat everything together,
1580
01:07:22,491 --> 01:07:24,224
the cr�meux, the whipped cream,
1581
01:07:24,260 --> 01:07:25,726
the cherry compote,
1582
01:07:25,761 --> 01:07:28,796
and the cherry with the
sour cherry filling in it,
1583
01:07:28,831 --> 01:07:30,698
I think it's a great marriage
1584
01:07:30,733 --> 01:07:33,267
of different textures
and flavors together.
1585
01:07:33,302 --> 01:07:36,637
So to me, that's what a
dessert should be like.
1586
01:07:36,672 --> 01:07:39,873
Full of flavor, not too sweet,
1587
01:07:39,909 --> 01:07:43,944
and just enough so that
you want a little bit more.
1588
01:07:43,979 --> 01:07:47,147
Visually, you really
hit the nail on the head.
1589
01:07:47,183 --> 01:07:49,983
I love the classic cherry
and chocolate combination.
1590
01:07:50,019 --> 01:07:53,020
I think that your chocolate crumbs
brought a nice surprise texture
1591
01:07:53,055 --> 01:07:54,788
that I thought was very welcoming.
1592
01:07:54,824 --> 01:07:56,523
It's certainly thought-evoking.
1593
01:07:56,559 --> 01:07:57,858
And that in and of itself
1594
01:07:57,893 --> 01:07:59,493
is definitely an accomplishment.
1595
01:07:59,528 --> 01:08:00,961
Thank you, Chef.
1596
01:08:00,996 --> 01:08:04,832
David, the menu you did was
a little bit heavy front,
1597
01:08:04,867 --> 01:08:07,601
and the middle you kind
of catch up pretty well,
1598
01:08:07,636 --> 01:08:10,037
and you want to finish
with just lightness.
1599
01:08:10,072 --> 01:08:12,172
And I think you succeed on that.
1600
01:08:12,208 --> 01:08:14,007
Taste-wise, very interesting.
1601
01:08:14,043 --> 01:08:15,409
Very intense in cherry.
1602
01:08:15,444 --> 01:08:17,578
I would have loved a little bit more
1603
01:08:17,613 --> 01:08:19,246
whipped cream and chocolate,
1604
01:08:19,281 --> 01:08:20,848
but everything tastes very good
1605
01:08:20,883 --> 01:08:23,684
and you want to go back
and scrape the plate.
1606
01:08:23,719 --> 01:08:26,120
- I like it very much.
- Thank you, Chef.
1607
01:08:26,155 --> 01:08:28,455
Ah, David, there's good
and bad parts to this.
1608
01:08:28,491 --> 01:08:30,290
And I'm gonna start
off with the positives.
1609
01:08:30,326 --> 01:08:32,726
Love the chocolate. Love the mousse.
1610
01:08:32,762 --> 01:08:34,228
It's you on a plate, definitely.
1611
01:08:34,263 --> 01:08:36,563
It's so nice to see you back
with that kind of attitude,
1612
01:08:36,599 --> 01:08:37,965
'cause that's what it's got.
1613
01:08:38,000 --> 01:08:39,199
Now for the bad news.
1614
01:08:39,235 --> 01:08:41,602
Don't glaze, dip, stuff a cherry
1615
01:08:41,637 --> 01:08:43,203
unless you can make that cherry
1616
01:08:43,239 --> 01:08:46,140
taste better that it did
naturally just in there.
1617
01:08:46,175 --> 01:08:49,243
So it's out there, it is good,
1618
01:08:49,278 --> 01:08:51,245
but it just
needs a spine--
1619
01:08:51,280 --> 01:08:54,348
that foundation that you build out on.
1620
01:08:54,383 --> 01:08:55,983
'Cause there's little
bits of everything.
1621
01:08:56,018 --> 01:08:57,384
You're scared to be simple,
1622
01:08:57,420 --> 01:08:58,986
'cause you think it looks inadequate.
1623
01:08:59,021 --> 01:09:00,754
But I think out of the
three courses tonight,
1624
01:09:00,790 --> 01:09:03,424
this is you, without
a shadow of a doubt.
1625
01:09:03,459 --> 01:09:04,658
- Thank you, Chef.
- Wolfgang: Thank you, David.
1626
01:09:04,693 --> 01:09:07,728
Daniel: Thank you.
1627
01:09:07,763 --> 01:09:10,697
Finally, Shaun. Please,
bring your desserts forward.
1628
01:09:12,168 --> 01:09:13,700
Shaun: I'm really likin' my dessert.
1629
01:09:13,736 --> 01:09:17,037
It's a pretty simple dish,
but the flavor is amazing.
1630
01:09:17,072 --> 01:09:19,006
That caramel came out perfect.
1631
01:09:19,041 --> 01:09:20,441
The ganache came out perfect.
1632
01:09:20,476 --> 01:09:22,543
The tart crust came out perfect.
1633
01:09:22,578 --> 01:09:24,344
I think I nailed it.
1634
01:09:24,380 --> 01:09:26,246
Shaun, please describe the dish.
1635
01:09:26,282 --> 01:09:28,382
Shaun: A salted caramel
dark chocolate tart
1636
01:09:28,417 --> 01:09:30,050
with a raspberry coulis.
1637
01:09:30,085 --> 01:09:32,553
Shaun, it looks simple,
it looks elegant.
1638
01:09:32,588 --> 01:09:35,222
My big worry is that
this is the kind of tart
1639
01:09:35,257 --> 01:09:36,990
that you take one mouthful
and then push it away,
1640
01:09:37,026 --> 01:09:40,194
because it could be so sweet, so sickly.
1641
01:09:40,229 --> 01:09:41,728
Shaun: That's the risk
I knew I was taking
1642
01:09:41,764 --> 01:09:43,096
because it is such a rich dish.
1643
01:09:43,132 --> 01:09:44,832
But I'm hoping the
raspberry kinda comes in
1644
01:09:44,867 --> 01:09:46,700
and cleans out--
cleans out the palate.
1645
01:09:46,735 --> 01:09:49,069
Now, Shaun, let's get real.
1646
01:09:49,104 --> 01:09:50,571
When I slice into it,
1647
01:09:50,606 --> 01:09:53,640
it should be a beautiful, clean slice.
1648
01:09:53,676 --> 01:09:54,842
Yes, Chef.
1649
01:09:54,877 --> 01:09:57,478
And that bite better
not be my only bite.
1650
01:09:57,513 --> 01:09:59,746
I'm hopin' it's not, Chef.
1651
01:09:59,782 --> 01:10:02,549
This slice of tart is worth
1652
01:10:02,585 --> 01:10:04,718
- a quarter of a million dollars.
- Oh, man.
1653
01:10:07,590 --> 01:10:10,190
Here we go.
1654
01:10:22,428 --> 01:10:26,029
Shaun, this slice of tart
1655
01:10:26,065 --> 01:10:28,532
is worth a quarter of a million dollars.
1656
01:10:31,912 --> 01:10:33,612
Here we go.
1657
01:10:41,509 --> 01:10:42,908
That tart, look at it.
1658
01:10:42,944 --> 01:10:45,811
It just hugs the contour
in an even layer through.
1659
01:10:45,847 --> 01:10:47,747
Looks like a tiny slice of pie.
1660
01:10:47,782 --> 01:10:49,615
Let's see how it tastes.
1661
01:11:02,163 --> 01:11:04,263
Oh, man.
1662
01:11:04,298 --> 01:11:05,765
Are you speechless?
1663
01:11:08,770 --> 01:11:11,003
It's...
1664
01:11:11,038 --> 01:11:14,473
it's ( bleep ) delicious.
1665
01:11:15,877 --> 01:11:17,443
Absolute delicious.
1666
01:11:17,478 --> 01:11:19,912
Love the texture of the salted caramel.
1667
01:11:19,947 --> 01:11:22,181
The ganache ratio is spot on.
1668
01:11:22,216 --> 01:11:24,617
I'm dying to get a
second, third, fourth bite.
1669
01:11:24,652 --> 01:11:26,318
It's not too sweet.
1670
01:11:26,354 --> 01:11:28,053
But you baked
1671
01:11:28,089 --> 01:11:31,857
that beautiful chocolate
tart brilliantly,
1672
01:11:31,893 --> 01:11:33,125
and then screwed it up
1673
01:11:33,161 --> 01:11:36,162
by sitting it on a damp
bed of raspberry coulis.
1674
01:11:36,197 --> 01:11:38,864
That's the bit I don't get.
1675
01:11:38,900 --> 01:11:42,501
You know, Shaun, I thought
that the dough in the bottom
1676
01:11:42,537 --> 01:11:45,037
is a little undercooked.
1677
01:11:45,072 --> 01:11:47,506
It's not crispy as I want it to be.
1678
01:11:47,542 --> 01:11:50,209
But the salted caramel with
the bittersweet chocolate
1679
01:11:50,244 --> 01:11:52,645
actually works so well together
1680
01:11:52,680 --> 01:11:54,780
and I don't think I really
need the raspberries with it.
1681
01:11:57,051 --> 01:11:58,951
The dough, the dough is good,
1682
01:11:58,986 --> 01:12:01,787
considering you had 60
minutes to make this dessert.
1683
01:12:01,823 --> 01:12:03,389
To make the dough, to rest the dough,
1684
01:12:03,424 --> 01:12:04,757
to bake
the dough--
1685
01:12:04,792 --> 01:12:07,459
I mean, it was definitely
up to a challenge.
1686
01:12:07,495 --> 01:12:10,429
- Yes, Chef. - And I think you
really succeeded in that challenge.
1687
01:12:10,464 --> 01:12:13,165
- Thank you, Chef.
- The caramel, it was perfect.
1688
01:12:13,201 --> 01:12:17,436
It's something you go back
to it, because it's addictive.
1689
01:12:17,471 --> 01:12:19,104
( chuckles )
1690
01:12:19,140 --> 01:12:21,841
Shaun, for me...
1691
01:12:23,611 --> 01:12:25,211
you couldn't ask for a more beautiful,
1692
01:12:25,246 --> 01:12:27,680
delicious salted caramel filling.
1693
01:12:27,715 --> 01:12:31,050
The chocolate ganache
on top is luxurious.
1694
01:12:31,085 --> 01:12:32,751
I think playing it simple,
1695
01:12:32,787 --> 01:12:35,187
yet keeping it deep and complex
1696
01:12:35,223 --> 01:12:37,022
was the smartest move
you could've made tonight.
1697
01:12:37,058 --> 01:12:39,892
Thank you very much, Chef. Thank you.
1698
01:12:39,927 --> 01:12:41,694
Nice job, Shaun.
1699
01:12:44,532 --> 01:12:46,498
David, Brandi and Shaun,
1700
01:12:46,534 --> 01:12:48,567
whatever the result,
1701
01:12:48,603 --> 01:12:52,049
I have never felt any prouder.
1702
01:12:52,672 --> 01:12:54,740
Shaun: Thank you, Chef.
It was an honor to be here.
1703
01:12:54,775 --> 01:12:56,742
We have a lot to discuss.
1704
01:12:56,777 --> 01:12:59,144
The next time we see you,
1705
01:12:59,180 --> 01:13:02,181
we will be telling you
which one of you three
1706
01:13:02,216 --> 01:13:05,618
is America's next MasterChef.
1707
01:13:05,653 --> 01:13:07,486
Off you go.
1708
01:13:08,389 --> 01:13:11,657
( cheering, applause )
1709
01:13:22,803 --> 01:13:24,770
Now, after all these amazing tastings
1710
01:13:24,805 --> 01:13:26,338
we have to pick one.
1711
01:13:26,374 --> 01:13:29,108
We're talking about the
complete three-course menu--
1712
01:13:29,143 --> 01:13:31,810
that meal that each home
cook served us this evening.
1713
01:13:31,846 --> 01:13:33,379
Let's start with David's.
1714
01:13:33,414 --> 01:13:35,447
He started off with that
amazing beet-cured salmon
1715
01:13:35,483 --> 01:13:37,316
with that soft egg wrapped
in the phyllo paste.
1716
01:13:37,351 --> 01:13:39,685
Daniel: David's eggs was perfect.
1717
01:13:39,720 --> 01:13:42,988
And the connection--
horseradish, beet, poppy seeds.
1718
01:13:43,024 --> 01:13:45,424
A pinch of salt over
would have helped for sure,
1719
01:13:45,459 --> 01:13:47,459
but I found it very impressive.
1720
01:13:47,495 --> 01:13:48,894
Gordon: Then we have the guinea hen
1721
01:13:48,930 --> 01:13:51,463
wrapped in Savoy cabbage with foie gras,
1722
01:13:51,499 --> 01:13:53,732
morel cream sauce,
glazed Thumbelina carrots.
1723
01:13:53,768 --> 01:13:55,567
Talk about ups and downs.
1724
01:13:55,603 --> 01:14:00,105
The sauce was amazing. The
execution of the dish was dreadful.
1725
01:14:00,141 --> 01:14:02,908
I think he tried to show us
1726
01:14:02,944 --> 01:14:04,510
that he's a very good technician.
1727
01:14:04,545 --> 01:14:07,780
I loved the sauce, the sauce
is important in the dish.
1728
01:14:07,815 --> 01:14:09,715
Yes, but in that case,
1729
01:14:09,750 --> 01:14:11,250
the sauce didn't save the dish.
1730
01:14:11,285 --> 01:14:15,654
If the main ingredient
is not really right,
1731
01:14:15,690 --> 01:14:17,489
- I'm-- you are in the (
bleep ). - Christina: Yeah.
1732
01:14:17,525 --> 01:14:18,791
Gordon: And
then dessert--
1733
01:14:18,826 --> 01:14:21,727
that incredible-looking
symphony of cherries.
1734
01:14:21,762 --> 01:14:24,163
To the eyes, it
definitely had that appeal.
1735
01:14:24,198 --> 01:14:26,031
It just wasn't cohesive.
1736
01:14:26,067 --> 01:14:27,933
I do not agree with you at all.
1737
01:14:27,969 --> 01:14:31,136
The cream, the cherry,
the chocolate mousse,
1738
01:14:31,172 --> 01:14:33,005
- the chocolate-- - Daniel: There
was not enough chocolate mousse.
1739
01:14:33,040 --> 01:14:34,940
- There was not enough
cream. - But I tasted--
1740
01:14:34,976 --> 01:14:37,476
- There was not enough crumble.
- Maybe for you.
1741
01:14:37,511 --> 01:14:42,414
But I really loved to
have just one spoonful
1742
01:14:42,450 --> 01:14:45,517
- and say, "I'm dreaming."
- ( Christina chuckles )
1743
01:14:45,553 --> 01:14:47,820
David: I am so proud,
and I hope the judges see
1744
01:14:47,855 --> 01:14:49,021
the thought that went into my menu,
1745
01:14:49,056 --> 01:14:51,056
and the technique in all my courses.
1746
01:14:51,092 --> 01:14:52,624
I didn't hold anything back.
1747
01:14:52,660 --> 01:14:54,626
I took a risk, I tried to be creative.
1748
01:14:54,662 --> 01:14:56,829
I'm not settling for second place.
1749
01:14:56,864 --> 01:14:59,231
Brandi-- for her
appetizer, she gave us
1750
01:14:59,266 --> 01:15:01,000
the cubes of braised pork belly,
1751
01:15:01,035 --> 01:15:03,502
tossed in that apricot barbecue sauce.
1752
01:15:03,537 --> 01:15:05,971
The pork belly, she nailed.
The flavor was incredible.
1753
01:15:06,007 --> 01:15:08,574
Christina: I loved that
apricot barbecue glaze.
1754
01:15:08,609 --> 01:15:10,075
It was light, it was beautiful.
1755
01:15:10,111 --> 01:15:12,411
And I think that gastrique
was really the dish.
1756
01:15:12,446 --> 01:15:15,080
- It was delicious. - Christina:
The entr�e from Brandi--
1757
01:15:15,116 --> 01:15:18,250
that seared duck breast, wilted greens,
1758
01:15:18,285 --> 01:15:20,019
ramp hush puppies.
1759
01:15:20,054 --> 01:15:22,488
The cooking on the duck was brilliant.
1760
01:15:22,523 --> 01:15:26,825
The flavor profile, we never need
to worry about Brandi's flavor.
1761
01:15:26,861 --> 01:15:28,827
It's there instantly.
1762
01:15:28,863 --> 01:15:31,130
The pork belly and then the duck.
1763
01:15:31,165 --> 01:15:34,600
They were too similar for
me to have it on the menu.
1764
01:15:34,635 --> 01:15:36,702
- ( groans ) - Christina: And then,
of course, Brandi's dessert.
1765
01:15:36,737 --> 01:15:39,104
Cornmeal madeleines,
white chocolate mousse,
1766
01:15:39,140 --> 01:15:40,606
caramelized bourbon peaches
1767
01:15:40,641 --> 01:15:42,708
and the spiced candied pecans.
1768
01:15:42,743 --> 01:15:45,377
By far, the most stunning
dish that Brandi brought us.
1769
01:15:45,413 --> 01:15:47,346
I thought her whiskey
caramel was delicious.
1770
01:15:47,381 --> 01:15:49,481
I thought her white chocolate
mousse was delicious.
1771
01:15:49,517 --> 01:15:51,417
Corn, though. Corn?
1772
01:15:51,452 --> 01:15:53,585
I hated the idea
1773
01:15:53,621 --> 01:15:55,621
of making madeleine with the cornmeal,
1774
01:15:55,656 --> 01:15:59,158
but at the end, I like what she did.
1775
01:15:59,193 --> 01:16:01,960
Brandi: I've grown into
something so much more
1776
01:16:01,996 --> 01:16:03,862
than what I was when I came here.
1777
01:16:03,898 --> 01:16:06,732
I'm not just a small-town
Southern cook anymore.
1778
01:16:06,767 --> 01:16:07,800
My plates look like
1779
01:16:07,835 --> 01:16:09,501
they came out of a Michelin restaurant
1780
01:16:09,537 --> 01:16:11,703
but at the same time, I've
stayed true to my roots
1781
01:16:11,739 --> 01:16:14,306
and I believe that I
deserve to win this.
1782
01:16:14,341 --> 01:16:18,243
Shaun-- now, those amazing
halibut cheeks marinated in miso
1783
01:16:18,279 --> 01:16:21,013
and then those pickled mushrooms,
and the uni and the foam.
1784
01:16:21,048 --> 01:16:22,381
The hero was nailed beautifully
1785
01:16:22,416 --> 01:16:24,483
but he went way off-piece
1786
01:16:24,518 --> 01:16:26,452
and he got too excited,
like a kid in a candy store.
1787
01:16:26,487 --> 01:16:28,687
It was confused. He got so caught up
1788
01:16:28,722 --> 01:16:30,656
in the emotion of the
story, that he wasn't then
1789
01:16:30,691 --> 01:16:32,191
thinking enough like a chef.
1790
01:16:32,226 --> 01:16:33,358
Gordon: And then following that
1791
01:16:33,394 --> 01:16:35,427
was this incredible venison loin.
1792
01:16:35,463 --> 01:16:36,628
The venison worked.
1793
01:16:36,664 --> 01:16:39,465
He had every note on that
beautiful wooden board
1794
01:16:39,500 --> 01:16:42,568
- that harmonized. - Wolfgang:
This one had color, texture--
1795
01:16:42,603 --> 01:16:44,403
it had the whole thing.
1796
01:16:44,438 --> 01:16:46,638
- "The whole shebang," as we say.
- ( chuckles )
1797
01:16:46,674 --> 01:16:49,274
Gordon: And then dessert,
that salted caramel tart
1798
01:16:49,310 --> 01:16:51,343
with that raspberry pur�e.
1799
01:16:51,378 --> 01:16:53,512
He had a great balance of flavor
1800
01:16:53,547 --> 01:16:55,114
in that salted caramel filling.
1801
01:16:55,149 --> 01:16:58,016
He had a nice, rich,
smooth chocolate ganache.
1802
01:16:58,052 --> 01:17:01,153
And the raspberry coulis brought
the acidity that was needed.
1803
01:17:01,188 --> 01:17:02,921
- Daniel: Pure simplicity...
- Gordon: Yeah.
1804
01:17:02,957 --> 01:17:04,156
...is the harder thing to do,
1805
01:17:04,191 --> 01:17:06,692
something simple and
restrained like that.
1806
01:17:06,727 --> 01:17:08,360
Pretty impressive.
1807
01:17:08,395 --> 01:17:09,862
Shaun: I think I deserve to win
1808
01:17:09,897 --> 01:17:11,864
because we've all had our flaws,
1809
01:17:11,899 --> 01:17:14,099
but I was definitely
the only one who adapted
1810
01:17:14,135 --> 01:17:16,735
and who took the critiques
and changed their path.
1811
01:17:16,770 --> 01:17:18,203
Now it's all in the judges' hands
1812
01:17:18,239 --> 01:17:20,038
and I'll respect their decision,
1813
01:17:20,074 --> 01:17:21,807
but I think I did enough.
1814
01:17:23,144 --> 01:17:24,843
Daniel: MasterChef, it's about someone
1815
01:17:24,879 --> 01:17:27,980
who show passion, technique,
1816
01:17:28,015 --> 01:17:31,550
creativity and something
where we haven't seen.
1817
01:17:31,585 --> 01:17:33,485
Whose three-course meal
do we want to eat again?
1818
01:17:33,521 --> 01:17:35,454
Nobody nailed all three courses,
1819
01:17:35,489 --> 01:17:36,788
- let's get that right.
- Agreed, agreed.
1820
01:17:36,824 --> 01:17:38,924
So who had the best two courses?
1821
01:17:40,094 --> 01:17:44,730
Wolfgang, you saw them
all from the beginning.
1822
01:17:46,367 --> 01:17:47,966
Who's your choice?
1823
01:17:48,002 --> 01:17:49,968
( sighs )
1824
01:17:50,004 --> 01:17:51,637
I don't know.
1825
01:17:51,672 --> 01:17:53,405
( mutters ) Damn.
1826
01:18:02,353 --> 01:18:03,919
I think we have a decision.
1827
01:18:07,945 --> 01:18:10,292
Let's go tell them.
1828
01:18:12,563 --> 01:18:14,329
( cheering )
1829
01:18:14,365 --> 01:18:17,099
Whoo! Whoo!
1830
01:18:20,960 --> 01:18:23,661
I'm just Brandi. I'm just
a teacher from Irvington.
1831
01:18:23,696 --> 01:18:26,597
That's all I am. There's
no bells and whistles.
1832
01:18:26,632 --> 01:18:29,700
I want everyone to see
that you really can do
1833
01:18:29,735 --> 01:18:31,535
anything that you set your mind to.
1834
01:18:31,571 --> 01:18:33,938
David: I don't want to let
my daughter Liliana down.
1835
01:18:33,973 --> 01:18:36,040
I'm sure she'll be proud
no matter how it goes,
1836
01:18:36,075 --> 01:18:38,742
but I really want to be
able to take that trophy home
1837
01:18:38,778 --> 01:18:40,845
and let it sit in her
room, and let her be proud
1838
01:18:40,880 --> 01:18:43,614
and tell all her friends that
her daddy is the next MasterChef.
1839
01:18:43,649 --> 01:18:44,949
Shaun: Winning this
competition, I'm gonna make
1840
01:18:44,984 --> 01:18:47,184
everybody that was
cheering for me proud--
1841
01:18:47,220 --> 01:18:49,553
from my mom to past contestants.
1842
01:18:49,589 --> 01:18:52,223
I'm gonna make Vegas proud.
1843
01:18:52,258 --> 01:18:54,058
And I'm gonna make my dad proud.
1844
01:18:55,695 --> 01:18:57,995
Shaun, Brandi, David, let's
get one thing straight.
1845
01:18:58,030 --> 01:19:02,466
All three of you have grown so
much across this competition.
1846
01:19:02,502 --> 01:19:05,536
Tonight, you three proved
beyond a shadow of a doubt
1847
01:19:05,571 --> 01:19:09,807
that you are definitely
the three best home cooks
1848
01:19:09,842 --> 01:19:12,643
anywhere in the country.
1849
01:19:12,678 --> 01:19:16,647
That's why we'd like
David, Brandi and Shaun
1850
01:19:16,682 --> 01:19:18,449
to switch places with us,
1851
01:19:18,484 --> 01:19:21,886
'cause that's where you
belong. Please, come over.
1852
01:19:21,921 --> 01:19:23,888
( cheering )
1853
01:19:25,124 --> 01:19:26,557
Whoo!
1854
01:19:29,562 --> 01:19:33,264
Wow. One of you is about to win...
1855
01:19:35,434 --> 01:19:38,536
a life-changing quarter
of a million dollars.
1856
01:19:40,072 --> 01:19:42,072
Christina: One of you is
about to win the opportunity
1857
01:19:42,108 --> 01:19:44,441
to publish your very own cookbook
1858
01:19:44,477 --> 01:19:47,111
and to sail the Caribbean
on the MasterChef cruise.
1859
01:19:48,514 --> 01:19:52,216
And one of you is about to win...
1860
01:19:52,251 --> 01:19:54,285
...this.
1861
01:19:54,320 --> 01:19:57,288
The most sought-after
honor in the culinary world,
1862
01:19:57,323 --> 01:19:59,623
the title of "MasterChef."
1863
01:20:01,060 --> 01:20:03,060
The winner of "MasterChef" is...
1864
01:20:04,063 --> 01:20:06,230
congratulations...
1865
01:20:16,909 --> 01:20:20,244
- Shaun!
- ( screaming )
1866
01:20:20,279 --> 01:20:22,746
( cheering, applause )
1867
01:20:22,782 --> 01:20:25,416
I really did it!
1868
01:20:35,962 --> 01:20:37,895
Shaun: I just won "MasterChef"!
1869
01:20:37,930 --> 01:20:40,798
I just won a quarter
of a million dollars.
1870
01:20:40,833 --> 01:20:42,933
Oh! This is the greatest day of my life.
1871
01:20:42,969 --> 01:20:44,768
- ( pops )
- Bring it on, baby!
1872
01:20:44,804 --> 01:20:48,205
Whoo!
1873
01:20:48,240 --> 01:20:50,240
Yeah!
1874
01:20:50,276 --> 01:20:52,209
I think I'm done with deejaying.
1875
01:20:52,244 --> 01:20:53,611
My heart is in food.
1876
01:20:53,646 --> 01:20:55,846
My heart is representing "MasterChef."
1877
01:20:55,881 --> 01:20:57,948
I feel like this is what I
was put on this planet for.
1878
01:20:57,984 --> 01:21:00,651
My father is pushing me on.
1879
01:21:00,686 --> 01:21:02,152
( sobs ) He'd be so proud.
1880
01:21:02,188 --> 01:21:04,355
I wish my dad was here, big time.
1881
01:21:04,390 --> 01:21:05,823
But he is.
1882
01:21:05,858 --> 01:21:08,258
- Awesome!
- I love you.
1883
01:21:08,294 --> 01:21:10,327
David: Shaun was a
great chef from day one,
1884
01:21:10,363 --> 01:21:12,496
and he executed and
performed in the finale
1885
01:21:12,531 --> 01:21:13,631
and he deserved to win.
1886
01:21:13,666 --> 01:21:14,898
I gave it everything I had,
1887
01:21:14,934 --> 01:21:16,166
it just wasn't good enough to win.
1888
01:21:16,202 --> 01:21:18,402
I'm happy for my Vegas brother.
1889
01:21:18,437 --> 01:21:20,304
You know how much I love you.
1890
01:21:20,339 --> 01:21:23,507
You are so amazing. Don't you
ever stop what you're doin'.
1891
01:21:23,542 --> 01:21:26,610
I'm proud that I've shown
my students and my kids
1892
01:21:26,646 --> 01:21:28,445
that they can reach for their dreams
1893
01:21:28,481 --> 01:21:29,513
and they can get out there
1894
01:21:29,548 --> 01:21:32,282
and they can do whatever they want.
1895
01:21:32,318 --> 01:21:34,485
You know, I'm glad that
I put myself out there.
1896
01:21:34,520 --> 01:21:35,819
I'm glad that I took the risk.
1897
01:21:35,855 --> 01:21:37,588
( cheering ) Whoo-hoo!
1898
01:21:37,623 --> 01:21:38,889
Shaun: This changes my life.
1899
01:21:38,924 --> 01:21:40,357
This changes everything.
1900
01:21:40,393 --> 01:21:42,726
All of my dreams came true today.
1901
01:21:42,762 --> 01:21:47,531
- All of 'em.
- I am MasterChef!
1902
01:21:47,566 --> 01:21:49,767
( cheering )
1903
01:21:49,802 --> 01:21:51,135
Whoo!
1904
01:21:52,021 --> 01:21:55,944
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