All language subtitles for MasterChef - 08x20 - The Finale.TBS

Welcome to the grand finale

of the world's greatest
cooking competition,

where three of the most talented
and passionate home cooks

in all of America
will enter the culinary ring.

Three will enter,
but only one home cook

will be crowned
America's next MasterChef.

Gordon:
The search for the next
MasterChef started

with thousands of hopeful
home cooks

from all across the country.

- We invited the very best...
- Let's go, guys, push it.

to battle it out
for a coveted MasterChef
white apron.

What up, people?

Once that white apron
was in their hands,

the home cooks began
the journey of a lifetime.

Gordon:
Our lifeguards are arriving!

- Whoo!
- The challenges were more
difficult than ever before.

- ( squeals )
- Your MasterChef dreams
are truly on the line tonight.

- Ah!
- And the pressure
was off the charts.

Get 'em in the fryer.
Let's go!

I'm not gonna finish this.
There's not enough.

There's not ( bleep ) enough!

This year, the home cooks
were treated to master class

after master class.

- On the menu tonight, lamb.
- All: Ahh!

They learned
from the very best...

- Even pressure is key.
- ...us.

Those cactus spikes need
to be removed very carefully.

They survived intense
"MasterChef" team challenges.

Smarten up and treat these
dishes as your best dishes
you've ever cooked.

A five-star hotel
and we serve them that?

Oh, my God.

The level of talent
set the bar higher
than ever before.

You knocked it out of the park.
Incredible job.

- Thank you.
- Gordon: It's breathtaking.

- There's no stopping you
right now, is there?
- Not at all.

And now only three
home cooks remain

in the search
for the very best.

Three home cooks
will step into the ring

for the grand finale.

But only one will become
America's MasterChef.

Up first in this three-way
culinary battle...

Jason.

A 34-year-old high school
music teacher

from Newton, Massachusetts.

From day one, Jason proved
he could put together dishes

as beautifully as he can
a piece of music.

- The flavor of the scallop
is mind-blowing.
- Thank you.

Jason's love of food
burst through

in every dish he made.

What you have brought forward
is a true masterpiece.

- Thank you, Chef.
Thank you very much.
- Nice job, sir.

He took the judges'
feedback to heart

and presented every dish
with a smile.

I've never seen
a smile so wide ever.

He quickly became
a force to be reckoned with
in this competition.

- Jason.
- Way to go, Jason!

- Jason.
- All right.

- Red Team.
- Yeah!

A heartfelt teacher
and an even better student,

he's hit all the right notes
in the competition.

I think you just cooked
the dish of the competition.

- It's beautiful.
- Thank you.

I've had a very strong
performance

in the MasterChef kitchen.
I'm ready to bring it.

I'm going to present
a beautiful symphony

of flavors and textures
and colors on my plates,

and I'm going to win
the next MasterChef trophy.

The first hurdle that stands
in Jason's way tonight

is Eboni...

...a 33-year-old
addictions counselor

and a military wife
from Chicago, Illinois.

- Eboni is a fierce
competitor...
- Yeah!

who has overcome so many
obstacles throughout her life.

I am a survivor.
I'm from the dead-ass hood,
the south side of Chicago.

In the kitchen,
she's always pushed herself
to be the best she could be.

Your dish is delicious.
Let's get that right.

- Thank you, Chef.
- You just cooked
like a chef's dream.

Her desire to be
the next MasterChef

is fueled by a great love
for her husband

and her four children.

What does breakfast usually
look like at home?

I'll do something like biscuits
or I'll do waffles.

And then do all that
and turn around and go
right to work.

Eboni's food has always been
packed with flavor.

One of the best tasting dishes
so far in this competition.

And her big and bold dishes

helped secure Eboni's place
in the finale tonight.

- The Red Team.
- Yeah!

- Congratulations, Eboni.
- Yes.

Eboni.
Well done.

Eboni:
I fought my way
into the finale.

and I'm prepared to bring it.

I'ma work my way
right through that kitchen

and take that trophy

'cause it's mine.

Look at your mommy. Whoo!

Our final home cook battling
for the win tonight

is Dino...

...a 28-year-old dancer
from Bensonhurst, New York.

Dino was a dark horse
who danced his way
into the kitchen,

but he soon established
his place as a headline act.

Wow.
That looks like an Italian
grandma made them.

- Ow!
- His eccentricities on a plate
have sometimes missed.

It looks like the remains
of my nana's ashes.

But more often than not,
they have blown us away.

It shouldn't work,
but it's pretty brilliant.

He uses his artistic
and often unconventional eye

and Italian background
to create beautiful
and delicious plates.

- Christina: It's amazing.
- Thank you so much.

I'd be scared for
anyone else out there.

Dino kept his focus
throughout the competition

and let his passion propel him
to the finale.

- Dino.
- Well done.

- Congratulations, Dino.
- Nice job.

- Red Team.
- Yeah!

Oh, my God!

I've been very underestimated
in this competition,

but I've proven myself
to be the best of the best.

I'm ready to bring my flair
to a whole new level.

I will be the next MasterChef.

Welcome.

Congratulations.
This is the moment
you've been waiting for,

the "MasterChef" grand finale.

Throughout this competition,
you've had a lot of obstacles
thrown your way,

including extremely
talented opponents.

But tonight, they've
returned to cheer you on.

( cheering )

Woohoo!

- ( shouting )
- Whoo!

Jason, Eboni, and Dino,
we know you sacrificed
so much to be here,

including time
with your family and friends.

So tonight we are honored
to have them here in the kitchen

supporting you all
on the biggest night
of your culinary lives.

( cheering )

Jason, you have your mom, Eva,
your dad, John,

your brother, Kevin,

and of course,
your partner, Nathan.

Mom, Miss Eva, how proud are you
of your son Jason right now?

The whole family
are so excited for him.

Now, some of
that cooking ability,
does that come from you?

- Let's be honest.
- Well, to be honest,
we butt head in the kitchen.

There were times I said,
"Well, you're too slow."

( laughter )

Now, Eboni,
tonight to support you,

you have your husband,
Horatio,

you have your four
amazing children,

Symphony, Melody, Robert,
and your young son, Amir.

Crowd: Aww.

Horatio, you know,
your incredible service

to the Navy takes you
away from home.

What's it been like over
the last three or four months

without this one at home?

Well, I really appreciate
what she does.

It's been a role reversal.
Usually I'm the one always
deployed and gone.

So for me to be home
taking care of business
with four children,

I realize how much work it is.
We really miss her.

Crowd: Aww.

And, Dino,
your parents are here

to cheer you on,
Susan and Mark.

Mark, do you have a favorite
dish that Dino's ever cooked?

Well, I've been having
to watch what I eat lately,

and I've been eating
a lot of meats and stuff,

so one morning he came in
and cooked this veggie burrito.

And he asked me if I wanted one,
and I said sure.

And he made it for me,
and it was outstanding.

It was delicious. I said,
"I don't need meat anymore.

I'll just take
a veggie burrito now."

Tonight, we have
three home cooks entering
the grand finale.

And we have four judges.

Tonight we're adding
another palate to the roster.

And not just any palate,

one of the world's
most refined.

He runs one of the biggest
food empires on the planet.

He's one of the world's
most successful restauranteurs.

And some say that he makes me
look like a pussycat.

Be afraid.

Be very afraid.

Joining us tonight
in the MasterChef kitchen,

back where
he truly belongs...

please welcome back
the one and only...

Joe Bastianich.

Oh, my God.
Oh, my God.

( cheers, applause )

Yeah!

Joe!

The Joe Bastianich,
ladies and gentlemen!

I am about to pee my pants.
Are you kidding me?

Joe is here at
the "MasterChef"
season eight finale.

Y'all tripping.

Now, Joe Bastianich runs
an empire that includes
over 30 restaurants.

He's also a winemaker,
an author, and of course,

he'll always be part
of the "MasterChef" family.

Joe, as always,
it's so good to see you.

- Good to be back.
Good to be back.
- Have you missed me?

- No.
- ( laughter )

But what I did miss
is the incredible energy
and passion

of the home cooks
in this great competition.

( cheering )

Aarón: Home cooks,
the pressure tonight

is greater than you've
ever experienced.

And four judges means we want
to see four perfect plates
for each course.

One appetizer, one entree,
and one incredible dessert.

Now, are you all ready
for the most important cook
of your lives?

All: Yes, Chef.

You'll each have ten minutes
in the pantry

to collect everything
you need

to cook us the best
three-course dinner
of your life.

Your time in the pantry...

starts...

...now.

Yeah! Yeah, yeah!

There's no more challenges.
There's no more battles.
This is it.

Oh, my gosh.

My money's on the music.
It's gotta be Jason.

He has
the most amazing ideas.

His plating is beautiful.

- And his flavors
are always on point.
- Watermelon radish.

If he does not get into
his own head,

he will be
the next MasterChef.

Jackpot.

I think Eboni
is gonna win tonight.

- She is my girl from Chicago.
- A little honey.

She is just so strong.

And she has overcome so much
in this competition.

It's just gonna give her
everything she needs

to bring it all together

and win
the MasterChef trophy.

Where'd you go, baby?

- Dino and I
are oil and water.
- Veggies.

He's not my favorite person
in the MasterChef kitchen,

but I'm rooting for him.

Dino, each step of the way,
has gotten better.

And he's gonna take chances
that the other two competitors
are not going to do.

And if he can really
capitalize on those risks,

great rewards will come.

- Come on, speed up, guys.
- Come on!

Go, Dino!

- Christina:
Yes! Yes, yes, yes!
- Come on.

Gordon:
Jason, Eboni, and Dino,

it's now time to put together
the best three-course dinner

you've ever dreamt of

and we've ever eaten.

First up, the appetizers.

Jason, what will you be making
for your appetizer?

For my appetizer,
I will be making an uni custard

with poached prawns,
little neck clams,

and a Meyer lemon
miso vinaigrette.

Eboni, what will you be making
for your appetizer?

I'm gonna make pan-seared
scallops with charred Romanesco,

English peas,
and rainbow chard sauté

with a garden pea puree.

And, Dino, what are
gonna be making
for your appetizer?

For my appetizer,
I will be making a capellini
nero diavolo di mare,

or a squid ink angel hair pasta
with a spicy sauce

and clams and calamari.

It's time for the "MasterChef"
finale to officially begin.

Are all three of you ready?

All: Yes, Chef.

You'll have
just one hour to make
your amazing appetizers.

Four plates of each.
Do not let us down.

Your time starts...

...now.

( cheers, applause )

Let's go.

- Dino! Come on, Dino.
- You got it, Jason!

Go, Jason! Go, Jason!

Cate:
Come on, Eboni! Whoo!

Wow, I can't believe it.
This is it.

We have definitely got
the three best amateur cooks
in America tonight

going head to head
in this incredible
three-way finale.

Three incredible-sounding
appetizers.

This is the finale that
America's been waiting for.

- Come on, guys, let's go.
- You guys can do it. Go!

Gordon:
Wow, I can't believe it.
This is it.

Three amazing,
talented home cooks

and you cannot get
three more different individuals

anywhere in
this country tonight.

- Eboni, it's hot in here.
- It's hot in here, baby.

It's incredible
to have such diversity here
in the MasterChef kitchen.

Completely different
backgrounds,

completely different
cooking styles,

and I am excited
to taste this food.

- Whoo! Yes, Jason.
- Bam.

Jason doing a sea urchin custard
almost like a savory flan.

And it's being topped
with prawns as well as
some fresh uni on top.

Gordon:
That's a high-end appetizer.

It's steamed for about
eight to nine minutes.

Then it's set,
but let me tell you something.

Ten seconds over-steamed
and that thing turns into
cold scrambled eggs.

So he has to be
careful tonight.

Come on, Eboni!

I have high hopes
for Eboni's dish.

She is going for
a classic combination

with her appetizer tonight,

seared scallops and cheese,
one of my favorite combinations,

especially to
start off a meal.

It's light, it's sweet,
it's bright.

She is bringing in a little
charred Romanesco cauliflower
for an edge,

some rainbow chard.

The cook on those scallops
are pivotal.

30 seconds over,
you've got a mouthful
of rubber bands.

Perfect,
and it's a showstopper.

All right, Dino!
Come on. You can do this.

Christina:
Dino's appetizer's
a squid ink pasta.

I love seeing pasta
as an appetizer, right?

- Yeah.
- He's folding into
that calamari,

cherry tomatoes,
some beautiful
little neck clams.

Something that
is very classic Italian,

but with a little bit
of a Dino twist.

Now squid ink pasta
is a tricky one, right?

A home cook like Dino
needs to understand

the squid ink is not
just color.

It's flavoring.
It's a component of the dish.

- Aarón: Yep.
- And can really complement
a nice brothy clam sauce.

He's playing at a high level.
It's a big risk.

Just 46 minutes remaining.
Let's go.

- Right. How are you feeling
- How are you?
I'm feeling great.

- What's up, Jason?
Nice to meet you.
- Hello, Chef. Hello.

So what do you got
going on today?

- I'm making an uni custard,
chawanmushi.
- Yeah.

- I'm making the dashi broth
right now.
- Okay.

Why custard
on such a big night?

I just love
the texture of it

and I thought it
would really highlight
the sweetness of the uni.

But it's so chef-y. I love it,
but I'm nervous about it.

Joe:
The last time I had
a dish like this,

I was in Singapore
a 3-star Michelin restaurant.

- Sure.
- Is this really part
of your cultural heritage

or are you blowing
smoke up my ass?

This is something
that I would love
to eat myself.

- I would order it on a menu.
- If this is a bluff,

you're gonna be out the door
in about one second.

- Understood.
- Told you he was friendly.

- Good luck.
- ( laughs )

Just 30 minutes to go
in your appetizer course,
guys, come on!

Aarón:
Halfway done, guys.

- Go, Mom!
- Aarón: Eboni?

- Christina:
Eboni, how's it going?
- Good.

What are you bringing
to this appetizer course?

You know my husband's
Indian and Jamaican,

so I'm bringing a little bit
America meets island-style
type cuisine.

What about those scallops?
Now, cooking scallops
can be a beautiful thing,

but it's certainly
no easy feat.

Overcook them,
they're rubbery,
they're terrible.

Undercook them,
they're not really
impressive at all.

- It's a tall order.
- It is.

How are you
thinking through that?

I'm just going by
all the things
I've learned here

watching you guys do demos
and walking me through
different dishes,

and I just gotta go
with what I know, and that's
pleasing you guys' palate.

There's no question that you
were a fighter from day one.

You've been in the bottom
several times throughout
this competition...

- That's right.
- but you rebounded, you
persevered, you fought back.

And we know
that you're a fighter.

Does that give you
the edge here?

It does give me the edge
'cause what don't kill you
make you stronger,

and if you ain't never been
in a battle, how you know
how to go to war?

- Whew!
- Keep tasting, young lady.

I will, thank you.

16 minutes to go!

- Come on!
- Christina: Come on, guys.

Come on, Dino!

- Dino.
- Hello, Dino, how are you?

- Nice to meet you.
Heard a lot about you.
- Pleasure, pleasure.

So, you're from
my neck of the woods,
Brooklyn, huh?

- Bensonhurst, yeah.
- Bensonhurst, oh, my God.

So you cook Italian food,
then, basically.

A little bit.
I mean, half my life
was in California,

so I learned
a lot of everything.

Why squid ink pasta,
knowing that Joe Bastianich
is in the house? Why?

This is the finale.
I ain't gonna go soft.

I gotta give you
something that I didn't do
the whole time, you know?

Like, why would I
give you something easy?

Are you just using
the squid ink for coloring

or do you understand,
like, the flavor component
it can add to the--

Oh, no, there's
a flavor in there.

There's that iron-y flavor
that it sort of adds

that goes with the lemon,
that goes with sorta
with the seafood pasta,

'cause I used to love
seafood pasta and I love
squid ink pasta,

the narrow sauce that
actually comes with it.

I was messing around one day,
put it all together,

and it actually
tasted quite nice.

If you win "MasterChef,"

the money, the trophy,
the title--

how's it gonna
change your life?

It's gonna change
my life completely.

What are you gonna do?

I would love to do anything

that could allow me
to help other people.

- ( cheering )
- Come on, Dino!

So you're motivation to cook
is completely altruistic?

That's the only way I get joy.

I could go surf
for three hours,

I can go dance,
and that keeps me happy
for like a day.

Making other people happy,
making other people
believe in themselves,

feeding people is
the only way I feel happy.

You're the Gandhi
of Bensonhurst.

Gordon:
He is on a mission.

- Well done.
- Thank you, Chef.

- Let's go, guys. Come on.
- Christina: Come on, guys.

Gotta speed up.

Jason:
I'm a little worried.

I've practiced the custard
for my appetizer

many times at home,

and the consistency
of the liquid

is not quite correct.

Guys, 12 minutes to go.
12 minutes to go.

Right, young man,
where's the custard?

The custard is here.

Do you want it
to be this liquid?

Uh, no, I do not.

It's not gonna hold
its consistency at all.

It's liquid.

The consistency,
I just want to-- yeah.

You know, if you call
something a custard, it needs
to be a custard, my friend.

Understood, thank you, Chef.

Wow, wow, wow,
wow, wow, wow.

Uh-oh, this is major trouble.

If my custard
is not set correctly

or the consistency is wrong,

then my appetizer
is sunk for this round.

So the big jeopardy now
with Jason's custard,

if he starts slicing
those shrimp and those clams

- and they sit on top
of that custard--
- They're gonna drown.

That's not a custard.
That's a soup.

Breathe, Jason, breathe.

If he puts the seafood
in that bowl

and they sink
into that custard...

- Game over.
- ...then he's made soup,

and game over,
and he's out.

Oh, my God.

- You got this, Jason.
- Breathe, Jason, breathe.

If he puts the seafood
in that bowl

and they sink
into that custard...

- Game over.
- ...then he's made soup,

and game over,
and he's out.

- Oh, my God.
- Nice and relaxed.

Cate: Yes, Jason!
Beautiful!

You got it, Jason!
We're proud of you, Jason!

He's put the seafood
into the custard
and it didn't sink through.

Now I thought it would've
sunk into it like a soup,

which means it's already
firmer than I thought.

The question is,
is it just the skin on top

and soup on the bottom?

Or is it firm throughout?

- ( crowd cheering )
- We are down to
five minutes remaining.

- Come on!
- Christina: Come on, guys.

- This is it.
- Push, guys, push.

- Gordon: You want this.
- Aarón: Come on.

Taste everything.

- Come on!
- Let's go!

- Come on, Dino.
- All right, Jason.
All right, Jason.

All right, Jason.

Mark:
Scallops are beautiful.

- Beautiful, Dino!
- You got it, Jason!

- Come on, guys!
- You got this, Eboni!

- Christina,
who's looking strong?
- Eboni, all the way home.

Beautiful colors, Eboni.
Beautiful colors.

She's only putting on a plate
what needs to be there.

Ooh, baby.

You know,
I think Dino's pasta's
really looking quite good.

I mean, it's not exactly
like you would expect it
in the Italian vernacular.

Oh, baby doll, all right.

But he's made it its own.
He seemed to be doing
all the right things.

- I can't wait to taste it.
- Aarón: For me, it's Jason.

I think the sea urchin custard
is coming together lovely.

He's cut all the different
garnishes in such a way

that they're
consistent in size

and they're gonna make
a huge impact visually.

We are down
to 60 seconds remaining.

- Come on!
- Go, Mama!

- ( cheering continues )
- Come on, Jason!

- This is it.
- Come on, guys!

- Come on, guys, let's go!
- Finish strong!

All:
Ten, nine, eight, seven,

six, five, four, three,

- two, one.
- Gordon: Stop!
Hands in the air!

( cheers, applause )

Well done!

All three of you,
bring those incredible
appetizers

round to the front.

Let's go.

So, three wildly
different appetizers.

They all look beautiful.

But as we always say,
it's all in the taste.

All three of you, follow us.

Jason:
The appetizer round
sets the tone

for the rest of the meal,

so I've made something
that is completely unique.

I'm bringing a fusion

of New England and Asian
inspired flavors.

I think I've made a very,
very solid effort.

I hope the flavors are there,
that the judges appreciate it,

and that I'm able
to leap over Eboni and Dino

for the appetizer round.

Right, let's start off
with Jason.

Thank you.

Thank you.

Please describe
your appetizer.

So, my appetizer
for you this evening

is an uni custard
with poached prawns,

little neck clams,

and a Meyer lemon
miso vinaigrette.

This dish speaks of me
because I love to go
to the beach

and I'm climbing
around the rocks,

and finding sea urchins,
finding clams,

so it is me on a plate.

This is what I would make.
This is what I would eat.

Jason, visually,
it looks beautiful.

- It's breathtaking.
- Thank you.

The texture of that custard,
have you got that right?

I think so, Chef.
I know that the ratio
of ingredients

that I put in there
should produce the textures
that I wanted,

and so I hope that it is.

This custard, it should
be velvety, silk,

almost like panna cotta.

Smooth texture.

Let's get in there.

Jason...

the bottom
of the custard is...

( sighs )

Jason...

the bottom
of the custard is...

( sighs )

...it's broken.

Now, that's to do
with the temperature gauge

of how you added
that broth to the eggs.

Now, it's not grainy,
but it's definitely separated.

Understood.

You know, young man,
the actual flavor
is incredible.

- Thank you.
- The clams--

love that
sort of saltiness
from the sea.

Unfortunately,
the texture's not there.

Understood.

Jason, I agree with Gordon.

There are a few technical
difficulties with the custard.

But... I think it's delicious.

I think the spot prawn is
such a great textural piece.

I think that the salmon roe
is a great textural piece.

You had a few shortcomings
in this dish,

but overall, I think it is
a really, really elegant,

delicious start
to a three-course meal.

- Very impressive.
- Thank you.

You have technical flaws
in the dish,

your custard's broken,
but I like the dish.

I think it's light
and flavorful.

I think that the contrast
between the spot prawns

and the cream,
it's done very well.

So, I don't know.

Jason, the actual flavor
of the custard, for me,
is sublime.

I'm super surprised
that the amount of sea urchin

that you put in there
didn't overtake the custard.

I think it completely
mellowed out as it cooked.

But I just think
the combination of all these

beautiful fruits of the sea,
get's really excessive.

It just needs to be
improved upon.

- Okay.
- Thank you.

Thank you.
Thank you very much.
Thank you.

It's okay, baby.

Right, Eboni, please
present your appetizers.

Thank you.

Eboni:
I want to show
the judges tonight

that you can take
basic ingredients

that I can buy
at my local corner store

and I can turn 'em
into something that's
elevated and phenomenal

that could be served in
a Michelin star restaurant.

Eboni, describe
the appetizer, please.

I have a pan-seared scallop

with charred Romanesco,
rainbow chard sauté,

and a sweet garden pea puree.

- Visually,
it looks beautiful.
- Thank you.

The scallops should be
slightly opaque in the center,

so I'm just hoping that
they are cooked beautifully.

Eboni...

my scallops...

are undercooked.

You know,
your puree's delicious.

Vibrant, sweet,
seasoned beautifully.

The cauliflower, lovely.

It's got that earthiness
and it tastes rustic.

I just wish that
you'd kept those scallops
in that pan longer.

It's a shame.

Eboni, I think this is
really lovely dish.

It's beautiful to look at.

It's got a very nice,
gentle taste to it.

That pea puree, it's rich
and it has a little sweetness.

The cook on your scallops,
it's definitely
a hair undercooked,

but you did a really
incredible job.

Thank you, Chef.

Had you cooked the scallops
with more heat,

put it in the oven,
did whatever you had to do,

you would have
had a perfect dish.

But everything else
is spectacular.

The flavors are complex,
interesting.

I love English peas.
I love pea puree.

It adds a lot of richness
and complexity to the dish.

Roman broccoli,
perfectly seasoned.

Good job.

Eboni, I gotta say,
for me personally,

my scallops are--
they're just textbook.

But for me, there's
a little departure

from the accoutrements
that are with this dish.

I would've loved
the Romanesco to have been cut

the same size as the peas

in that little sort of ragout
you have on the bottom.

It would've achieved
a little bit

more consistency in flavor.

But that's a small detail.

Eboni, it really impresses me
to see how far you've come.

- Well done.
- Thank you, Chefs.

( exhales )

Right. Dino, please
present your appetizer.

Dino:
I am very proud of myself
and what I put on my plate.

The squid ink pasta turned out
exactly the way I wanted it to.

The flavor's there,
just the right amount of ink,

just the right amount
of everything.

It's perfect.

Describe
your appetizer, please.

It is a squid ink
capellini pasta

with calamari, clams,
heirloom cherry tomatoes,

and chorizo in there
for flavor.

Visually,
it looks beautiful.

I love the black on white,
and the richness
of that olive oil.

- Thank you, Chef.
- Let's get in there.

Now, this pasta
should be iron-y and fragrant

and dense and not gummy.

How long did you cook it for?

Three minutes in the water

and about a minute thirty
in the sauce.

Dino, uh...

( exhales )

Now, this pasta should be
iron-y and fragrant

and dense and not gummy.

Dino...

( sighs )

I want to dive in for more.

- It's delicious.
- Thank you, Chef.

The pasta's nice and wet.

I think the balance between
the amount of squid ink

is beautifully done.

What would I want more?
More cooking the squid.

I'd like to see
that sort of bound in
with the capellini,

but it's--
it's a great appetizer.

This is a great start
to your three-course meal.

- Great job.
- Thank you, Chef.

I think it's
a beautiful dish.

The pasta's the star.

It's an even coat,
it's an even portion,

and it's an even cook.

And I like the chorizo.

I think it sort of
makes it your own

instead of playing
too much homage

to something that maybe is
on the menu somewhere else.

I think it's a beautiful,
beautiful dish.

- Thank you, Chef.
- Dino, I don't know you,

but I've heard about
this guy from Bensonhurst

who's a little bit eccentric,

so I don't know
what to expect.

And then I come here and you
serve me a dish of pasta

that is exactly the same...

as the best-selling pasta

at two of my restaurants
in New York City right now.

I don't want to judge this guy.
I want to hire him.

This dish is authentic,
flavorful, properly executed,

a dish that I would be proud
and happy to sell,

to make money on,
to sell at any of my restaurants

and put my name behind.

You're one hell of an excellent
Italian pasta cook.

Thank you.

I tasted this dish
and it just makes me smile.

I think the balance
of the savory-ness

and the spiciness
of the chili is spot on.

I like how developed
the flavor of the sauce is.

It is really
a very heartfelt dish

that I think says a lot
about your maturation
in this kitchen.

Thank you. Thank you.

Dino, Eboni, Jason,
please go back
into the kitchen

and get organized
for your entrees.

Let's go.

( cheering )

That was an amazing start.

- Definitely a mixed bag.
- Yeah.

Some things very interesting,
some things a little bit
lacking on execution.

But all three
of these home cooks,

certainly each
in their own right,

- impressed us.
- For sure.

Now, it's all
about the entrees.

( cheering )

What we've just witnessed
in there was extraordinary,

but now it's about
those stunning entrees.

- You three ready?
- All: Yes, Chef.

Your 60 minutes starts...

...now.

( crowd cheering )

Come on, let's go.

60 minutes to make four
immaculate, stunning entrees.

It's still
any home cook's game.

- Come on, Mom!
- Go, Mom!

For my entree,
I have a spiced honey-glazed
duck breast

with sautéed collard greens,
a sweet potato puree,

a carrot top vinaigrette
with crispy duck skin.

Coming out
of the appetizer round,

it's definitely a full-on war.

I got to bring it
in the entree round.

I gotta bring them
down home Chicago

South Side flavors
and just deliver.

All right, Jason.
All right, Jason.

For my entree, I'm presenting
a tofu skin wrapped black cod

with maitake mushrooms
and Nantucket Bay scallops

with a pea tendril
cucumber sauce.

I have to figure a way
to harness what I've learned

from the mistakes
in the appetizer round

and take that experience,
take that criticism,

and really channel it
into something that I hope
the judges love.

Whoo! Go, Dino!

For my entree,
I'm making a rack of lamb

on a lamb belly
and sunchoke caponata

with pea tendrils
and a fig and cipollini
balsamic glaze.

For my lamb belly,
I'm using a pressure cooker
to soften that lamb belly.

When it comes out,
if it's not exactly perfect,

tender, the way
that it needs to be,

I'm completely screwed.

Ow!

47 minutes remaining.
Let's go!

Come on, guys!

Go!

All right, Miss Eboni,
how are you looking?

I'm feeling good, Chef.

- You're gonna mash those?
- Yep.

And those are collard greens?
What do you have in there?

I got some pancetta in here,
some garlic, some shallots.

Then I'm gonna put down
on it a little bit

of champagne vinegar
because it gives it a kick.

Now, why cook duck tonight?
That's what I'm curious about.

Well, because
I make duck at home.

I had to stick to what's true
to me and what I like making,

so I make duck at home
for my family.

And how much time
are you giving yourself
to cook that duck?

It needs about
10 minutes to rest,

so when we get to,
like, 35 minutes,
I'm gonna cook my duck.

- Okay, got you.
- You're gonna sear them
in a nonstick pan?

No, I'm doing it
in cast iron.

Cast iron.
And then you're gonna
put 'em in the oven?

- Yeah.
- Okay.

And what do you want
the interior of the duck
temperature to be like?

- Medium rare.
- Eboni, good luck.

( crowd cheering )

Yay!

Gordon:
Guys, just over halfway.

28 minutes remaining.
Come on, guys.

- Christina: Come on.
- Move it, Jason!

Man:
Come on, Jason!

Right, young man,
how are you feeling?

- I'm feeling very well.
- You good?

I got a better control
of my jitters

- from the appetizer round,
- Good.

so I think I'm gonna
be in better shape.

Listen, this is a competition
across three courses, okay?

- Yes, Chef.
- Tell me about this dish

'cause it sounds incredible.

This dish
is really an homage

to some of my Asian flavors

and my parents
coming from Taiwan.

The idea of wrapping
this in tofu skin,

what's the purpose
behind this?

I thought it would make
a wonderful trapping

for the steamed juices
of the fish on the inside,

- and that way, as it sits,
- Right.

all the juices gets absorbed
by the tofu skin.

And that tofu skin
will render down in such a way

that it's gonna give
some texture,

it's gonna give some crunch,
is that correct?

Yes when it's first cooked,
it's gonna be nice and crispy,

then as it sits,
it's gonna absorb
some of that sauce

and give you
a more chewy texture.

So it's a play
on textures as well.

Gordon:
Why can't you keep it simple?

I think this is
simple for me, Chef.

( laughter )

You're the only one
in the room that thinks
this is simple, okay?

- Okay.
- Good luck.

All right, Jason.
All right, Jason.

- Dino!
- How you doing, Chef?

Now are you serving us
this lamb chop whole?
Are you carving it at all?

I'm giving it to you whole.
Hopefully you'll see
a medium rare in there.

And how are you gonna make
caponata in an hour?

- Um...
- Where is it?

I'm gonna pray.
It's right here.

I'm still working on it.
I got the sauce in here,

I got a couple elements
right here.

Do you have olives
in there? Eggplants?
What's the basis of it?

I got capers,
I got the juice

from the artichokes,
the sunchokes,

I got oregano, I got raisins,

and I'm putting
pine nuts in there.

I'm worried that this dish
is gonna be too sweet.

Are you monitoring the sugar
you're putting on here?

Oh, yeah.
I didn't add sugar to this,

but this thing right here,

you're gonna get
the juice from that.

It's not gonna be too sugary.

And when does
that lamb belly come out
of that pressure cooker?

It's coming out in one minute.

If you open
that pressure cooker

and that lamb belly
is not just falling apart,

tenderized, and beautiful,
you could be in trouble.

Oh, it'll fall apart,
because it's a lot thinner
than a pork belly.

You ready to open up
this pressure cooker?

- I am.
- Let's do it.

- Watch out, babies.
- Here we go.

I can't watch.

All right.

- Dino.
- Chef?

You have a huge issue
with this dish.

If you open
that pressure cooker

and that lamb belly
is not tenderized
and beautiful,

- you could be in trouble.
- Let's do it.

- Watch out, babies.
- Here we go.

- Dino.
- Chef?

You have a huge issue
with this dish.

You need
to cook this right away
and more and fast.

Right now
I'm actually sweating.

The lamb
is very undercooked.

I'm throwing it
in the deep fryer, though.

Right here.
This'll do it.

- It's all on you.
- All right. I got time.

I gotta make sure that lamb
is perfectly cooked.

I have to stick it
in the deep fryer

and get it extra crispy.

I'm putting it
in the fryer right now.

That lamb belly
needs to be perfect.

Not only am I counting
on myself to make it perfect,

but a lot of people
are counting on me, too.

- All right, Dino!
- Keep on it.

Yeah.

Go, Dino. Real nice crisp.
Real nice crisp on that.

- You got this.
- Focus, focus.

Gordon:
12 minutes remaining.

All right, guys,
so, Dino--

the one thing I have
to say about Dino that I'm
incredibly worried about

is the cook
on his lamb belly.

If he gives us a tough,
unflattering piece
of lamb belly

underneath a beautiful
lamb of loin, for me,

I don't care how well cooked
that lamb of loin is,

you're serving it
with an untenderized
lamb belly

that hasn't spent enough time
in the pressure cooker,

and that entree's
gonna be a mess.

You go, Dino.

Jason's sounds incredibly
chef-y again.

This guy's technique--
have you ever heard
of tofu skin-wrapped cod?

- Never.
- Joe?

- No.
- Come on, Jason.

This is one
of the strangest dishes

I've ever seen in
the history of "MasterChef."

Come on, Eb,
stay focused.

Gordon:
Eboni is doing
this incredible

spiced honey-glazed
duck breast.

This could be
an incredible showstopper.

Get that duck caramelized,
get that skin crispy,

and that pinkness
with that fat rendered down.

Yeah, but the question is,
is this dish too simplistic?

Is it elevated enough?

Is the presentation
gonna be such that
it takes away

from that home-style
element that this dish
already possesses,

and are you gonna have
enough time to cook those
collard greens properly?

- Come on, guys.
- Come on.

- Gordon: Come on.
- You got it this.

You got it. You got it.
Stay focused.

We are down
to seven minutes to go, guys.

You've got
to start plating.

That lamb looks
beautiful, Dino.

Great sear, great color.

Yeah, baby doll.
Baby! Ow!

- Start plating.
- Start plating.

You've got to speed up.

- Finesse, baby. Finesse.
- Ooh, baby.

- Mm, yeah.
- Beautiful.

Mm-mm. Awesomeness.

- Come on, Jason.
- Go, Jason.

Yachecia:
Stay focused, Jason.
Watch your time, baby.

Ladies and gentlemen,
we are coming down to five
minutes remaining.

Jason:
There are five minutes left
in the clock

and I still have to plate
my scallops, my mushrooms,

my fish is just
coming out of the pan,

I have to fry
the rice noodles,

I have to get
the mitsuba garnish
and the cilantro flowers

and the cucumber flowers,
and sauce the plate.

Jason, you have to start
plating, young man.

- Yes, Chef.
- Of all the times in my life

to fall behind on my scheduling,
this is not the time to do it.

Everyone's plating
except for Jason.

Eva:
Get it on the plate.
Don't be fussy.

Two minutes,
two minutes.

Two minutes remaining.
Come on.

Christina:
Come on, guys.

You're killing me.

Oh, Jesus, have mercy.

- Jason.
- Check it out. Check it out.

- Yachecia: Come on.
- Cate: Let's go.
Yeah, move it.

Let's go!
Get your plates out!

- Come on.
- Jason, keep moving.

Jason doesn't even
have plates out.

Are you kidding me?

- Come on, Jason.
- Plate, Jason.

- What is he doing?
- Oh, my God.

- Cate: Come on.
- Gotta hustle now.

Come on.
Come on, plate.

I don't know how
he's gonna get this done

with under two minutes to go

when he doesn't even
have plates out.

Come on, Jason.

Jason, you've got
to start plating.

Oh, my God.
He's panicking now.

Let's go!

He's got to finish,
and he's got to get

everything on
the plate exactly,

or Jason's done!

Joe:
Guys, Jason is way,
way, way behind.

He might not be able to
get everything on the plate.

- Yachecia: Let's go!
- Jason: Oh, my God.

Announcer:
Coming up...

This is the most
important 60 minutes

of your entire lives.

the world's biggest
cooking competition

- continues...
- Go, Dino!

as the three best
home cooks in America...

- Go, go, go.
- Move, Jason.

- battle it out...
- Ow!

- Come on, Mom!
- over the final two courses.

- ( gasps )
- Oh!

- Only one...
- Spectacular.

- will walk away...
- Just delicious.

with a quarter
of a million dollars...

You have the skill
of a professional chef.

and the MasterChef title.

The winner is...

Sync: avrilfan22
www.subscene.com