All language subtitles for masterchef.us.s07e18-e19.hdtv.x264-crooks[ettv]

Welcome to the grand finale

of the world's biggest
cooking competition.

Three of best home cooks in America

will go head-to-head in the most
intense battle of their lives.

This is the culinary event

that we've all been waiting for.

The "MasterChef" finale.

( cheering )

( chanting ) MasterChef! MasterChef!

Gordon: The journey began
with tens of thousands

of hopeful home cooks from
every corner of the country.

We searched high and low.

All in hopes of finding
America's next MasterChef.

- Whoo! - You can't teach that.
It tastes delicious.

The home cooks that were good
enough to win a white apron...

MasterChef!

...then began their culinary
journey of a lifetime.

- Please welcome, Wolfgang Puck!
- ( screams )

Gordon: This year, the home
cooks had the honor of working

with some of the brightest
stars in the culinary world.

Waste no time. Let's go.

They endured intense pressure.

- David...
- Forget it.

- His apron is off, he's leaving.
- Nathan, vocal. Come on.

Shaun: Nathan,
I need you to--

Oh!

Bride and groom, where is it?

Gordon:
...in the most difficult challenges

the competition has ever seen.

These guys put their lives on the line.

Now get real or ( bleep ) off.

The caliber of talent was bigger
and better than ever before.

This is MasterChef cooking
at its absolute best.

Christina: Year after year, we've
narrowed down the competitors.

- You have to leave the competition.
- I messed up.

Christina: But this year,
for the first time ever,

three home cooks will step into
the ring for the grand finale.

But only one will be crowned
"America's MasterChef."

( cheering )

Now, MasterChef always raises the bar.

And this year, for the first time ever,

we sent all three contestants

back to their hometowns for one week

to create their final menus

where their culinary dreams began.

( mooing )

Gordon: To make sure the finalists
were using their time wisely,

we paid them each a surprise visit,

beginning with Brandi,
in Irvington, Kentucky.

Christina: We're in Kentucky.

Gordon: We are in the
middle of frickin' nowheres.

I've got no signal on my phone,

the GPS is not working.
I've got to rely on the maps.

But at least put a
good song on the radio.

There's no reception.

Is there any way
we can go a bit faster?

I can walk quicker with one leg.

The speed limit's 60 miles an hour.

32 is fine.

It'll be dark by the time we get there.

So finicky.

- Can I drive, please?
- Christina: No.

Here's the school.

Irvington Elementary,
where Ms. Brandi Mudd teaches.

So if we have a whole number

and we divide it by a mixed number...

Brandi: It's been so long since I've
been with my family, my students,

and bein' back home has really
given me a breath of fresh air

that I need to really motivate me

to do well in the finale.

Psst. ( knocks )

"Dad said--"

( Gordon whispers ) Miss Mudd.

Hello. Good morning.

So sorry to disturb the lesson.

I had no idea you guys were coming.

- Whoa.
- Brandi: I cannot believe

Gordon Ramsay and Christina
Tosi are here right now.

- You've all got the rest of the
afternoon off. - ( children cheer )

Brandi: I've been training,
I've been practicing,

and I can't wait to show the judges

what this Kentucky
girl has up her sleeve.

So we're dying to find
out about this menu.

Well, I've tried to stick
with my Southern roots

but I wanna go upscale with all of it

and I wanna show how much I've grown

in the MasterChef competition.

You know, I love the
play on sweet and savory.

And I've really been
working on my plating,

because I know that you
eat with your eyes first.

Coming back and having that down time,

- how are you feeling?
- Um, you know,

my son's really needed
me while I was gone.

You know, I sacrificed
a lot to come out there.

So it's been great to be able
to be home and see them again.

What would winning mean for you?

I did this for myself
but really I did this

for my students and for my kids

because I wanted them to see

that no matter if they
come from a big city

or from Irvington, Kentucky, you know,

that they can really accomplish
anything that they want.

Listen, make sure you
give it your best shot,

because this is gonna be the
most demanding finale ever.

I'm super pumped and ready for this.

- I have 24 students in my
whole entire town... - Good luck.

...counting on me to win this trophy.

I'm gonna go in there
and I'm gonna bring it

and I'm gonna show everybody that I have

what it takes to win this competition.

Take care. See you back in the kitchen.

Gordon: Next, we traveled to Las Vegas,

the hometown of both David and Shaun.

First, we visited David to see
how his menus were coming together.

( sizzling )

- Are you happy I'm making salmon?
- Yeah.

David: I have an amazing
five-year-old daughter, Liliana.

I've really missed her so much.

I wonder if he's cooking.

David: She truly kind of grounds me

- and shows me what I'm fighting for.
- ( doorbell rings )

- ( knocking on door )
- ( doorbell rings )

- Hi!
- Hello, gorgeous.

- How are you?
- Liliana: Hello.

I had no idea you guys were coming.

Let's go into the kitchen.

David: I had been feeling stressed out,

got a lot on my mind,

so to have Gordon and
Christina here with me,

it's just so unbelievable,
I feel like I'm dreaming.

Uh, first of all, how are you feeling?

David: I feel good--
a little nervous.

I've just been spending
a lot of time with Liliana

and just practicing,
practicing, practicing.

So why don't you give us
an insight to your menu?

Well, you know, I start
with seafood in my appetizer,

so obviously I'm not gonna
have seafood in my entr�e.

That left me with maybe beef or poultry.

And I want something
light for my dessert.

- Nothing too crazy.
- Okay.

I just wanna make
sure whatever I'm doing

that it impresses you
guys. That's the thing.

It's like everything
I think of, I'm like,

you guys have probably
already seen it before,

or it's nothing special. And I'm
like, "How do you wow the judges?

- Listen, you have to have a plan.
- Christina: You do.

Across each and every course.

You know, it is the finale.

You're one step away
from realizing that dream.

What's gonna change if you win this?

It'll kind of solidify
me believing in myself.

'Cause like even still to this moment

- I doubt myself and I
wonder-- - Gordon: Stop.

It's true. I'm like, "Did I get here

because other people just messed up?

You can cook. Yeah, you're
in there for a reason.

- Don't doubt yourself.
- Thank you, Chefs.

There have been times where I've
really doubted myself in this kitchen.

And it really shook my confidence,

but I really wanna prove
to myself and my daughter

that I am the best home cook in America.

I've gotta do everything I can

to create the best menu of my life.

Gordon: Keep that head up high.

Gordon: For our final stop,

it was a short drive across
town to Shaun's house.

But we were curious to
see how he was preparing

for the biggest night
of his culinary life.

( knocks )

- ( laughs ) I knew it.
- Good morning.

- How are you? Something smells good.
- How're you guys doing?

- Shaun, hi.
- Chef Tosi, it's great to see you.

- How are you?
- Ah!

- Wow.
- ( laughs )

Right, first of all, good to see you.

- How've you been? - I've been
busting my butt in this kitchen, Chef.

- Really? - I've been wearing
this kitchen down nonstop.

And I'm ready to get back
and take home that trophy.

What do you have planned?

I've got some crazy stuff in store.

I wanted to kinda go broad Asian.

All those really super big, smoky,

- bold flavors in
there. - Mm-hmm.

And I kinda wanna use
some liquid nitrogen.

Wow. So I mean, you are goin' out there.

- I mean, this is...
- I'm going big, Chef.

I took risks the whole time.

If I'm gonna win this thing,
I'm gonna win it with risks.

Chef, I've grown so much.

Like, I've been deejaying
for more than half my life,

but I don't feel like
I've had a unique voice

and I've found my passion
in this competition.

I have found how much I
love being in the kitchen

and I'm finding a
unique voice with food.

- Now, how's Mom?
- Mom's amazing.

- What's the message she's sending
to you? - Stay confident,

and--
sorry.

You know how I am with Mom.

Ahem.

You're an inspired guy,
your mom means a lot.

And from what I can also tell...

- Shaun: There's Dad.
- ...Dad.

Yeah, that's my dad.
He's gonna be with me.

Losing my dad was tough.

He was my inspiration as far as
pushing me to follow my dreams.

So I came into this not just for me,

- but for my parents.
- I miss him every day.

And I'm hopin' and prayin'
that I can make them proud.

I'm gonna attack this finale

like I've never attacked
anything in my entire life.

- You got one final shot at this.
- Yes, Chef.

- Bring everything you've got.
- I will, Chef.

I am going to be
America's next MasterChef.

Gordon: Our first
finalist tonight, is David.

A 35-year-old
professional poker player

from Las Vegas, Nevada.

( cheering )

But victory won't come easy.

The first hurdle that
stands in David's way is...

Brandi.

A 27-year-old
fifth grade teacher

from Irvington, Kentucky.

( cheering )

Completing the lineup tonight,

is... Shaun.

A 33-year-old DJ from
Las Vegas, Nevada.

( cheering )

Whoo!

It was so nice for both of us

to see all three of you
in your home environments

and a chance to have a glimpse
into your very different worlds.

But now, all three of
you are back in our world.

For this grand finale, Gordon and
I will not be your only judges.

Joining us tonight

are two of the biggest
names in the culinary world.

Right now, through those doors,

we're about to welcome
two culinary gods.

Whoo! It's getting real.

Please welcome...

( gasps ) Oh-hh!

- Oh, no way.
- ( cheering )

Christina: David, Brandi and Shaun,

for this grand finale, Gordon and
I will not be your only judges.

Please welcome two culinary gods.

( gasps ) Oh-hh!

- Oh, no way.
- ( cheering )

- Christina: Chef Daniel Boulud...
- Shaun: Whoo!

...and Chef Wolfgang Puck.

- ( cheering continues )
- Hello.

- Whoo!
- Bonsoir, Chef.

- Hello, Gordon.
- Ca va?

How are you doing?

- Wolfgang: Good to see you.
- Gordon: Amazing.

Daniel Boulud is considered

one of America's leading
culinary authorities

and one of the most revered
French chefs in New York.

Tonight, I'm looking for perfection

on every single plate.

And each plate should tell a story.

It's gonna be your story,
so I'm looking forward

to taste what you are
doing for us today.

Wolfgang Puck runs one of the
biggest food empires of all time,

encompassing nearly 100
restaurants around the world.

Wolfgang was in this kitchen

at the very start of
your MasterChef journey.

I want you to show me
how far you have come

since you first arrived
in the MasterChef kitchen.

Wolfgang, Daniel, it's an absolute honor

to have you both here tonight.

And your feedback is
gonna be invaluable.

Now throughout this competition so far,

you have all overcome every obstacle,

including some of the most
talented culinary opponents

this country has to offer.

And tonight, they have returned

to cheer you on.

( cheering )

And also to cheer you on,

your amazing families.
Shaun, your mum, Karen.

Whoo!

- Brandi, your mother, Jackie.
- Yay!

David, your mum, Shirley

and your daughter, Liliana.

( cheering )

Now, David, Brandi and Shaun,

it's now time to put together

the best three-course
dinner of your lives.

Four plates per course.

Now you'll each have 10 minutes
in the amazing MasterChef pantry

to get everything you need.

You know the pressure is really on.

Your 10 minutes starts...

now.

( cheering )

Let's go.

Let's go, Daddy.

Let's go, David. Let's go, baby!

This is the biggest of all
"MasterChef" finales ever.

Whoo! Nowhere in the history have we had

three best home cooks
going head-to-head

and only one is comin' out.

My money is on the money man, David.

Very precise with everything he does.

So I know he can do it.

If it can't be me, I
want it to be Brandi.

I'm team Brandi, 100 percent,

'cause she's got something
Shaun and David do not--

and that is soul in her food.

( cheering )

Andrea: My money's on Shaun, for sure.

Because he's not afraid

to think outside of the box.

And in this competition, you
have to be willing to take risks.

He's gonna kill it.

Come on. Speed up, guys.

Whoo, whoo, whoo!

Let's go.

First up, it's now time to put together

your stunning appetizer.

David, describe your appetizer.

My appetizer is a beet-cured salmon,

topped with a soft-boiled egg,

and a shredded phyllo dough

served with salmon roe and caviar.

Brandi, describe your appetizer, please.

I have a bourbon-braised
crispy pork belly,

with an apricot barbecue sauce,

over a butternut squash parsnip pur�e,

and a raw rhubarb and
Swiss chard stem salad.

Shaun, appetizer. Describe it, please.

Tonight, I'll be serving
you a miso halibut cheek,

served on top of a
vadouvan carrot pur�e,

and I'm gonna top that
with a molecular uni foam

and then some beautiful garnishes.

My plate's gonna look amazing.

Sounds like you're all going big.

Good luck.

Christina: You'll have just one hour

to make your amazing appetizers.

Your 60 minutes...

starts...

- now!
- ( ticks )

- Let's go!
- ( cheering )

- Go, Shaun.
- Go, David.

- Go, Brandi!
- Liliana: Go, Daddy!

( cheering )

Well, so this is it.
Three incredible cooks.

We're in for a big, big, big night.

Wolfgang: This is
the opening act--

the first course sets the
tone for the whole meal.

Beauty.

Look at that multitasking right there.

It's the DJ thing.

Let's start with Shaun's halibut cheeks.

Does it spoil it--
vadouvan, miso, foam--

I mean, are we going too far?

No, I think vadouvan is the
lightest curry you can find

with the undertone of
like, toasted onion.

And I think it could be interesting.

I think it can be too far very easily

because halibut cheeks,
they're very delicate in flavor.

So you really have to bring
it together really well.

Whoo!

Brandi couldn't be more
different than Shaun's.

She's chosen to cook a pork belly.

She only has 60 minutes.

How is she going to get it
to be luxurious and tender

in all of the ways that chefs expect?

Gordon: David's
appetizer--

so the dish is a beet-cured salmon

with a poached egg inside
a nest of phyllo pastry.

What's very important
is he needs to master

the simplicity of cooking an egg.

You know, it's an easy thing to mess up.

You just cook it right so you
can peel it nicely. It's hard.

Gordon: But if he can pull this off,

it's gonna be a showstopper.

- Come on.
- ( whirring )

- Let's go, guys.
- ( cheering )

- Right, Shaun. How are you feeling?
- I'm feeling good, Chef.

What do you have in that jar here?

Uh, this is seafood stock.
This is going in my uni foam.

and I'm gonna foam it
at the very last second.

What are you cooking there?

This is a vadouvan carrot pur�e.

- And what are you doing here?
- Pickled mushroom, Chef,

to give it a little bit of
vinegar kick there for you.

- Very interesting.
- A lot going on there.

Why something so complicated?

Chef, have you known
me to not take a risk?

Yeah, but there's three courses.

But this is MasterChef finale,

we gotta wow you on all three courses.

I'm excited to taste your dish.

- I'm excited to see you taste it.
- I see,

I see a lot of contrast
of texture, flavor.

I really wanted to give you
my journey here in MasterChef.

So-- and I think I'm gonna be
able to pull that off for you.

Gordon: Give us an insight
behind your passion.

Uh... I'll show you.

This is-- this
is my father.

I lost my dad a few years ago.

And this is a big moment in my life.

So I've got him here with me.

Gordon: Good man. Good luck.

Come on, let's go. Let's
go, let's go, let's go.

Let's go!

- Get it!
- ( ticks )

Gordon: Halfway, guys.
30 minutes remaining.

- Come on.
- ( cheering )

- Wolfgang: Hello, Brandi.
- Hello, again. How are you?

Now you're from Kentucky.
Don't you gotta put

a little bourbon in it or something?

- There's bourbon in here, there's
bourbon in there. - Oh, okay.

- I got bourbon over there.
- Oh, okay.

What element of the dish for you

are you the most worried about?

Is it the texture of a pork belly?

That's definitely what
I'm most worried about

is that pork belly being fork tender.

This is the finale

and you know, it's go big or go home.

Brandi, stay focused. Good luck.

Thank you, Chef.

Go, Brandi!

- 20 minutes remaining.
- ( ticks )

( cheering )

Brandi's pork belly's coming out.

- Look at that.
- Daniel: Ooh.

Doesn't look cooked properly, does it?

That belly needs to be tender.

Wolfgang: There is no margin of error.

It has to be cooked perfectly,

because a pork belly, if it's chewy,

nobody gonna eat it.

Oh, my goodness.

Come on, come on, come on.

Brandi: Oh, my gosh.

Brandi's pork belly's coming out.

Wolfgang: There is no margin of error.

It has to be cooked perfectly,

because a pork belly,

if it's chewy, nobody gonna eat it.

Oh, my goodness.

Come on, come on, come on.

- Oh, it's tender.
- Whoo!

Come on, guys. Seriously?
That is beautiful.

Lookit. Ooh-hh!

( cheering )

- I'll save you guys some.
- ( ticks )

15 minutes to go. You gotta move.

( sizzling )

Right, David, the idea
behind the dish was what?

I'm not a big eater of salmon,
but my daughter loves it,

and I knew I wanted to kind
of do something for her.

Are you putting something
between the eggs and the phyllo?

Just a traditional egg wash,

- with a little olive oil and salt
and pepper. - Daniel: Very nice.

Now you're up against tough competition.

You have Brandi's pork
belly, Shaun's cheeks.

What do you think of the
sound of those dishes?

You know, they don't
sound as good as my dish.

Doesn't sound very exciting
or unique or different,

but we'll see how they can bring it.

Oh!

All talk.

This guy behind me is all talk.

And what are you most
concerned about this dish?

- Right now, the eggs. - Do you
have a hard time peeling your eggs?

Yeah, I'm struggling while talking.

All right, we're gonna leave you to it.

It looks like you're falling behind.

- Thank you, Chef.
- Gordon: Let's go.

We are coming up to 10 minutes to go.

Shaun is absolutely in the moment.

The seasoning is spot on.

- Flavors are mind-blowing.
- I mean, delicious.

- Ooh, I can smell that bourbon.
- ( giggles )

Christina: Brandi. We saw
her cooking her pork belly

in her pressure cooker.

She's got beef stock in there,

some garlic, some whiskey.

Sounds like she's going
in a good direction.

But it's really gonna come down

to how well-balanced those flavors are.

Something's wrong with these eggs.

David is falling behind, guys.

He's still peeling eggs.
Can you believe that?

- Wolfgang: Yeah.
- What is going on with him?

- What happened?
- Gordon: He is falling apart.

There's not one egg
done and we need four.

So he is up against it, guys.

There we go. There we
go. Coming off the peel.

Man: Just perfect.

All right, I can do this.

Shirley: Let's go, David!

Gordon: Seven minutes remaining.

- Let's go, Brandi.
- Brandi: Crispy.

- Gordon: Let's go, David.
- Shirley: Go, David!

- Gordon: Let's go, Shaun!
- Whoo, that's pretty.

- Let's go.
- Man: All right, come on!

- Christina: Push, guys. Push.
- Gordon: Keep it going, guys.

Three minutes to go.

Christina: Come on,
guys. You can do this.

Push yourselves.

Come on, Shaun. Finish strong.

Gordon: This is it.
This is where it counts.

( cheering )

Remember, four stunning plates.

We are coming down to the
last minute. 60 seconds to go!

Start finishing your plates.

Make sure they're the
best appetizers ever!

Got those, Brandi! Whoo!

Come on, David! Whoo!

Beautiful, Shaun!

Let's go, this is it.

10...

( all shouting ) Nine, eight, seven,

six, five, four,

three, two, one.

- Stop! Hands in the air.
- ( cheering )

Gordon: Well done.

Good job!

Whoo!

Nice. ( chuckles )

An incredible 60 minutes.

Shaun, Brandi, David.
Please, very carefully,

bring those stunning appetizers

down to the front.

- Shaun, how are you feeling?
- Over the moon, Chef.

Everything came out perfect.
I think the foams looks great

and I think it's holding
up really, really well.

I'm winnin' the appetizer round.

I think it's great to have confidence,

but at the end, it's
me who's gonna decide.

- ( audience cheering )
- Thank you. Thank you very much.

Brandi, happy?

I think I did a really good job

balancing the acidity and the sweetness

with the fattiness of the pork belly.

So I think you're gonna be
really impressed with it.

David, what do you think?

Do you have the best appetizer?

Based on looks, I think
they all look great.

But I do like the lightness of mine.

They look more like
meals, the other plates.

- They look a little heavy.
- ( gasping )

My family'd still be
hungry if they ate this.

( chuckling )

All three of you,
please, very carefully,

bring those stunning appetizers

into the MasterChef restaurant.

- Let's go.
- ( cheering )

This is absolutely the most
important tasting of my life.

I'm going up against
two guys from Vegas.

They know high quality,
high-end, fancy ingredients.

But I think I also have something
that neither one of these boys have.

My dish shows my
heart, it shows my soul.

And I'm gonna give Shaun and David

a run for their money.

Gordon: Well done.

Now, for the most exciting part,

the tasting of your stunning appetizers.

Brandi, please bring
your appetizers forward.

Brandi: I'm very confident
that my food is great.

The balance of flavors are excellent.

I have acidity, I have rich fattiness.

And I hope I can prove to the judges

that you can take simple
Southern ingredients

and make them high end.

Brandi, please describe your appetizer.

I have for you a bourbon-braised
crispy pork belly,

glazed with an apricot barbecue sauce,

over a butternut squash
- parsnip pur�e,

with a rhubarb
- Swiss chard slaw on top.

Looks beautiful. The
colors are very stunning.

- They pop.
- Thank you, Chef.

Why did you choose to plate the
pork belly the way that you did?

I wanted to take a really
cheap cut of Southern meat,

and show how it can be
elevated into something more.

Um, it's kind of like I
put myself on the plate.

I came here as this
small-town, Southern cook,

and you guys took me and molded me

and elevated me into something more.

I'd say that's a pretty
tender pork belly.

Christina: I was worried
that it would be luxurious

and rich in a way that
would weigh me down.

But the acidity, the sweetness

and the savory nature of
that very tender pork belly

are executed very well.

Thank you, Chef.

Why parsnips and butternut
squash at the same time?

Completely two different vegetables.

But they taste so good together.

Just ask Daniel Boulud.

After having tasted my
pur�e, what would you do?

I think it's hard to tell

if there is butternut squash

as much as it is hard to
tell if there is parsnips.

But the two together
give a flavor--

( speaking French )

The acidity-- why are you against
parsnip and butternut squash?

( speaking French )

Hey, hey, hey. I wanna
understand what you're sayin'.

( French continues )

Okay, Brandi, they said
they really love it.

You know, they speak it in French,

they don't wanna tell you.

( French continues )

They said, "J'aime, j'aime, j'aime."

Which means, "I love it,
I love it, I love it."

Oui, oui.

Brandi, I love your dish.

It was very refreshing
for a piece of pork

to be braised at the
end, glazed like that.

Wolfgang: You know, I tell you,

no matter what Gordon thinks,

to me, it's a very well-executed dish.

I think the pur�e is really perfect.

Why? Because the parsnips
give it consistency.

They have starch in
it. And also sweetness.

So to go it together it
made it actually creamier

than just the butternut squash.

And I really thought,

I don't gonna like the raw rhubarb.

And I actually like it a lot now.

Because it gives the
dish some freshness.

Thank you, Chef.

Brandi, first off.
Pork belly, delicious.

Let's get that right.
Nailed beautifully.

Glaze, sweet, unctuous,
sticky, really beautiful.

- Thank you, Chef. -
Pur�e? It's a no-go.

I can't identify what it
is. And that's the issue.

So it looks beautiful but it doesn't
give anything to the pork belly.

But you nailed the protein. 100 percent.

And rhubarb. I'm gonna use that.

I will put pork belly and
rhubarb on my next menu.

You just created something seriously,

seriously exciting.

- Well done.
- Thank you, Chef.

- Good job, Brandi.
- Good job.

David, please present
your appetizers. Let's go.

David: My entire dish hinges

on one simple, single ingredient.

The basic egg.

The egg is what gives it the look.

It shows the technique in the cook.

If this egg is not cooked to perfection

- for these judges...
- Thank you.

my MasterChef dreams could
be over in the first round.

David, please describe the dish.

Chefs, for you today,
I have beet-cured salmon

topped with a soft-boiled egg,

and a shredded phyllo dough

topped with salmon roe

and served with a
little dollop of caviar.

David, I looked at the dish, and I
thought, "Damn, caviar three ways."

This screams a quail egg. why a big egg?

And why so
in-your-face?

Once you cut into the egg,

the yolk kind of gives it
a little bit of moisture,

it runs over it like a sauce almost

and I just really felt that
the dish would go well with it.

You served four eggs to us
and you never tested one.

How do you know they're
cooked beautifully?

This is the finale, it's
no time to play it safe.

When we cut into those egg yolks,

and they're not runny, it's game over.

David, when we cut into those egg yolks

and they're not runny, it's game over.

You've nailed it, young man.

You've got balls the
size of ostrich eggs.

Four for four.

Thank you, Chef.

It's a very interesting choice

of an appetizer, for sure.

You really wowed me with the risk

that you took tonight.

I love the idea of the egg.

And the poppy seed vinaigrette

is really refreshing 'cause
it brings that acidity.

But visually, it's not
the most beautiful dish

you've ever cooked in the kitchen.

Yeah, I disagree. I
think it looks great.

It's just intriguing.
Salmon needs more seasoning,

then you put the caviar on there

and all of a sudden, this thing
starts popping. The flavors--

the beet root, the caviar,
the egg-- really beautiful.

- Thank you, Chef. - The biggest shot
I've got is the phyllo paste,

'cause it's an obtrusion.

Slightly greasy,
doesn't have much flavor.

Looks good. But never
delivers the punch.

You know, Gordon, I like the idea.

You like the phyllo paste?

- Come on.
- I think it's good.

- I would've used potato.
- It would be too traditional.

I disagree with Wolfgang because
there's way too much phyllo.

- Absolutely. And I think,
David-- - Don't agree with him.

No, no, but to me, I will say that flat

is a little bit what I felt

in term of seasoning.

There's not enough flavor
to really nourish these eggs

and the phyllo and the salmon.

I love the idea. It's like
cutting into a bird's nest.

I love people who take risks.

I really think you gambled, it paid off.

But there is also some of the things

which are not just
the way they should be,

like the black caviar on the side.

You know, it's like an afterthought.

You almost forget to eat it.

But all in all, it's really
a well thought out dish

and I think not an easy dish to execute.

So, congratulations, I like it.

- Thank you very much.
- Wolfgang: Thank you, David.

Whew.

Shaun, please bring your dishes up.

- Shaun: I'm so proud of this dish.
- There you go, Chefs.

I've put my heart and
soul on that plate.

This is really my crowning achievement,

and I think the judges
are gonna love it.

I think I'm gonna blow
'em away with this one.

- Please describe the dish.
- Tonight, I'm servin' you

a miso halibut cheek with
a vadouvan carrot pur�e,

pickled mushrooms and uni foam.

So I really wanted to give you somethin'

that is not seen all the time.

I like to work with ingredients

that are not your everyday,
run-of-the-mill ingredients.

I like to go a little off the wall.

But I also, at the same
time, wanted to show you

my journey here in MasterChef.

I know it's jumping around cultures,

but you know, here in America,
there's no rules with food.

we put the most delicious
stuff on the plate.

It's not like the French cuisine

where it's very, very strict rules.

Visually, stunning.

However, tastes nowhere near

as good as it looks.

Halibut is cooked beautifully.

I mean, really beautifully.

You know, it melts, and it's sort of

glazed to give a sweetness.

But then comes
the-- ( claps )

the crash, because I've got this strong

pickled mushrooms. And one
thing you never, ever do

is pickle a morel mushroom.

- Fair enough.
- Daniel: We were talking about

how American cuisine has no rule.

But...

really, to me, French
cuisine has foundation...

- Okay.
- ...French cuisine has also

a respect for ingredients,

an understanding of ingredients.

And that morel, to me, threw me off.

When you buy a gorgeous ingredient...

- Okay. - ...we can say whatever
we want about the French,

- but one thing for sure--
- I respect the French.

No, no, no, it's okay.

I really liked the dish.

For me, I think the beauty
is in the halibut cheek.

it's a beautiful cut.
It's sweet, it's delicate.

- Thank you.
- 25% less on this dish,

and you easily have the
best appetizer in the room.

- I disagree.
- Wolfgang: You know, Gordon,

there is not much wrong with it,

because the ideas are great.

You did a great job on the halibut,

but the uni has no
flavor, because it's air.

It didn't add anything to the dish.

I think if you would
have put all the uni

and made a vinaigrette
or some kind of a sauce,

I think it would be really
a perfect cohesive dish.

Now, you tried very hard,

and I love people who are adventurous.

No, you guys told me to
put myself on a plate,

- and that's what I
did. - Wolfgang: I know--

Win some, you lose some, you know?

- We're trying to help you. - Oh, I
know, absolutely. I'm taking it all in--

So, I'm not interested
in your arrogant attitude.

I'm not tryin' to be arrogant, Chef.

No, but you gotta listen,
because this is to help--

I am, but Chef, if I
came off as arrogant,

I'd like to apologize. It's
not arrogance, it's passion.

Thank you.

Shaun, Brandi,
David-- please,

go back into the kitchen

and get ready to start
cooking your entr�es.

( applause, cheering )

Wow. Let's get one thing right.

I mean, three stunning,
MasterChef-worthy finale dishes.

- David's appetizer.
- David's eggs was perfect,

and sort of the runniness of the yolk

nourished very well the
Phyllo this technique of chef

- and found it very impressive.
- Yeah.

Yeah, for me, it could
have been a showstopper

had he had less phyllo pastry

and just thought a little bit
more about the caviar overlay.

I thought it was
beautiful the way it looked

like a red carpet. I felt
like I'm going to the Oscars.

I loved the idea of the
egg, but I thought there was

a lot more he could have
done to make the dish elegant.

Brandi's appetizer-- I think
the pork belly was light,

- it was tart. - I would have loved
the pork in smaller portions

because it is an appetizer.

Brandi Mudd tonight came
up with a combination

that every chef in this
country is now going to cook

'cause it was absolutely delicious.

Daniel: I definitely like what she did.

Gordon: Shaun's halibut cheeks.

Honestly, it was like something
out of both of your restaurants.

I mean, a beautiful masterpiece.

I think Shaun was daring in what he did,

and he was trying to woo
us with his creativity.

I think that the issue with Shaun's dish

was he lost his focus. He was so intent

on doing so much over 60 minutes.

I don't know what went into Shaun's head

to pickle the morel and the mushroom

because they tasted like vinegar.

And it made no sense.

I still think it's anyone's game.

But I'll have the disadvantage
'cause of my frickin' appetizer.

I'm on the bottom as
far as appetizer goes.

The-- if this entr�e doesn't
blow them out of the water,

I'm done, game over.

Well, guys, appetizer's only

the first of three courses.

Let's get in there an
fire up the entr�es.

- Wolfgang: All right.
- ( cheering )

Man: Whoo-whoo!

David, Brandi and Shaun, it's
now time to get started...

on those incredible entr�es.

Your 60 minutes...

starts...

- now.
- ( ticks )

( cheering, applause )

Keep it going, guys. The
best thing you've ever done.

Come on!

Wow. This is
it-- round two.

This is the course that
will really solidify

their position in this competition.

Go, David!

My entr�e is Savoy
cabbage-wrapped guinea hen

and foie gras with a yellow
wine and morel cream sauce

served with saut�ed fresh morels

and Thumbelina carrots.

- Whoo!
- Jackie: You got this, Brandi!

I'm making a cast iron
skillet-seared duck breast

over mixed greens cooked
in andouille sausage

with a blackberry demi-sauce
and ramp hush puppies.

- ( sizzles )
- Come on, Shaun!

Shaun: I'm making a
beautiful ancho-coffee rubbed

venison loin with a
plum truffle demi-sauce,

roasted balsamic Cipollini onions,

- and roasted fiddleheads.
- ( ticks )

- 45 minutes remaining. Come on.
- Christina: Come on, guys!

- Shirley: Go, David!
- ( sizzles )

Man: Go, Shaun! Let's go!

- I keep thinkin' I'm burnin' somethin.'
- ( laughs )

- Gordon: Right.
- It's good.

- Shaun, how are you feeling?
- Good.

I'm gettin' my head back in the game.

- What we doin' there?
- I'm smoking some plums.

Kinda go give it a smokiness
to go with my plum demi.

I sounds amazing, but
I can't quite believe

the extent you're going.

Are you pulling it back a bit?

Are you reining in or are
you going all out again?

I took in every piece of
advice you guys gave me.

Like, that's why I'm pulling things out

and changin' some things
around on this dish.

I want a dish who really
works together as a whole.

Yeah, this one's gonna come together.

It's gonna be woodsy, it's gonna
be natural, it's gonna be smoky.

- ( sizzles )
- Wolfgang: Remember the venison.

- Cook it just right.
- Yes, sir.

'Cause that will take you down.
If you overcook the venison,

- it's over. Game over.
- Gordon: Game over.

- Right, young man. Good luck.
- Wolfgang: Good luck.

- Gordon: Smells delicious.
- Thank you, Chef.

- ( ticks ) - Gordon: Halfway, guys.
30 minutes gone,

30 minutes remaining.

- Daniel: Hello, Brandi.
- Hey, how are you guys?

- Daniel: Oh, hush puppies.
- Yes.

- I love that.
- Christina: Now, what inspired you

to sort of bring those
very, very traditional

hush puppies high end with these ramps?

I'm tryin' to show how you can
take simple Southern ingredients

and you can really elevate 'em
and turn them into so much more.

What do you think your biggest
challenge is in the dish?

Definitely the duck.
it's gotta be beautiful,

It's gotta be juicy and tender

and cooked exactly the way you want it.

And if that's messed
up, my dish is messed up.

Christina: All right, Brandi. Good luck.

- Brandi: Thank you, Chef.
- Daniel: Thank you.

- ( ticks )
- 23 minutes to go. Come on.

Go, David!

Beautiful, David!

- Good job, David!
- Good job, David!

- Wolfgang: Hello, David. How are you?
- Good, Chefs.

Now, this is where it
all counts-- the entr�e.

How is this one gonna nail it?

How are you gonna have the
advantage over those two behind you?

Well, I went with a play on a
traditional amazing French dish

that I think you guys will love.

Now how will you check
your foie gras in there?

- How is it dethawing? - I've got
a timer. I've got about two minutes.

I made an extra one so
I can kinda pull it out

- and test one.
- A technical guinea hen.

You've got the foie there,
you've got the cabbage.

Difficult to nail. So
gotta be very careful.

It's all gonna come
down to your execution,

- your timing. Good luck.
- David: Thank you, Chef.

- Wolfgang: Good luck, David.
- ( ticks )

Gordon 15 minutes
remaining. Come on, guys.

- Andrea: Beauty, Shaun.
- Shirley: David! Lookin' good!

Jackie: Yay, Brandi!

Looking golden, baby!

Shaun, venison-- I mean,
there's a lot going on there.

Again, I think maybe some
flavors when you think

why you have ancho-chile
and truffles mixed together.

Here's the bottom line-- Shaun,
right now, with his entr�e

needs to blow us away,
otherwise his chance

to become America's
next MasterChef is gone.

Now, Brandi's entr�e--
duck is hard to nail.

Absolutely. You want
to have the skin crispy,

you want to have the
meat tender and pink.

She's got her work cut out,
because duck is very unforgiving.

30 seconds over, and it's dry.

- David: Close. -
Gordon: David's entr�e--

the preparation of that
guinea hen, very technical.

I can't see them cooking in
that short period of time.

He has to nail the
cooking of the guinea hen.

- You know, guinea hen gets dry...
- Gordon: Yeah.

- ...if it's overcooked. - Gordon:
This is a tough one to pull off.

- Whoo!
- ( ticks )

Four and a half minutes
to go, guys. Come on.

Got to start plating, guys.

- Man: Beautiful: - Look at Shaun,
the way he's plating there now.

Look at the artistry on Shaun's plate.

David: Come on.

Oh, Lord. Lord, Lord, Lord, Lord.

Manny: All right, David, let's go.
Let's get it on the plate, baby.

Woof, woof, woof, woof.

( David sighs ) Oh, Lord,
Lord, Lord, Lord, Lord.

That one's no good. What happened?

Wow. Brandi's in front with her plating.

David is the one falling behind.

- He's got nothing on the plates.
- He's gotta go, guys.

- Wolfgang: Yeah.
- Christina: Gotta go, David!

- ( ticks ) - Gordon: This is it.
Two minutes to go, guys!

Nail this, and you may just be

America's next MasterChef.

- ( cheering, applause )
- Gordon: Keep it going, guys.

Jackie: Yay, Brandi! Whoo!

Man: Use every second, Shaun!

David! Come on! Down to the wire!

Gordon: Come on, guys, keep
it going. Great job. Come on.

- Speed up, guys!
- Shirley: David!

Gordon: Come on, guys,
please! Finishing touches, now!

Ooh!

- ( applause )
- He almost dropped that whole plate.

He's lost stuff. Look,
he's all over the place.

Here we are--
60 seconds to go!

- Whoo!
- Gordon: Let's go, come on!

Christina: What's he doing?

Christina: He's falling apart.

I don't think he gonna finish on time.

Oh, David.

Announcer: Coming up...

the world's biggest cooking
competition continues...

- ( cheering ) - Announcer: ...as the
three best home cooks in America...

- Whoo!
- Yay, Brandi!

- Announcer: ...battle it out...
- Yeah, David!

- Announcer: ...over the final
two courses. - Come on, Shaun!

- Announcer: All ending...
- Superb.

- This is stunning.
- I'm blown away.

- This might be it.
- Announcer: ...in the closest result...

- Who's your choice?
- Whew...

Announcer: ...in MasterChef history.

- Gordon: Wolfgang?
- I don't know. Damn.

Gordon: The winner of MasterChef is...

- ( audience cheering )
- Gordon: This is it!

Nail this, and you may just be

America's next MasterChef.

- ( cheering, applause )
- Jackie: Yay, Brandi!

Whoo!

Man: Use every second, Shaun!

David is the one falling behind.

- He's got nothing on the plates.
- He's gotta go, guys.

- Wolfgang: Yeah.
- Christina: Gotta go, David!

Gordon: Come on, guys,
please! Finishing touches, now!

Ooh!

- ( applause )
- He almost dropped that whole plate.

He's lost stuff. Look,
he's all over the place.

Here we are--
60 seconds to go!

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

Christina: What's he doing?

- He's falling apart.
- Oh, David.

- Da-vid! Da-vid!
- ( ticks )

- 45 seconds to go! - Shirley:
Keep workin'. Laser-focused.

David has now started to plate. Finally.

David: I got this.

- ( ticks )
- 15 seconds to go! Come on!

Come on, Shaun! There you go!

Come on, Brandi! Whoo-hoo!

- Gordon: Speed up.
- Christina: Push it to the end.

- ( ticks )
- Gordon: Ten, nine...

Judges: Eight, seven,

six, five, four...

- three, two, one!
- ( ticks )

- ( cheering )
- Christina: Hands in the air!

- Well done.
- ( cheering )

- Whew.
- Uh-hh!

Wow! What an incredible 60 minutes.

All right, you three.
The moment of truth

has arrived. It's time
to taste those entr�es.

- Wolfgang: Yeah. - Christina: Please,
let's head to the restaurant.

( cheering )

Gordon: Right, you three. Well done.

Shaun, please present
your entr�es, thank you.

Shaun: The judges didn't
care for my appetizer,

so this entr�e has to be my comeback.

- Here, Chefs.
- Everything's on the line on this dish.

Like, if I don't knock
this out of the park,

there's no reason for
me to cook dessert.

Gordon: Wow. Visually,
it's breathtaking.

- Thank you.
- Describe it, please.

Shaun: Coffee-ancho
spice-rubbed venison loin

with a plum-venison demi,

garnished with some balsamic Cipollinis

some smoked plums,
garlic-shallot cream,

some truffle, and some
nice, beautiful fiddleheads.

I can smell the truffle,
I can smell spice.

I can smell light smokiness.

- What's smoked on here?
- Shaun: I smoked the plums.

I didn't wanna overpower
you with the smoke,

so I just gave you the smoked plums

so you'd have that
tartness but you also,

at the back of your palate, you
should get that smoky essence.

- Daniel: Mmm.
- Whew.

Mmm. I mean... it's delicious.

( faintly ) Whew.

Gordon: It tastes as good as it looks,

the texture is incredible.
The venison's like butter.

Gamy, spicy. Coffee
gives that bitterness,

so there's hidden treasures
in every little bite.

You've now reinvented how
venison should be plated

because it's true to itself.

- I'm blown away.
- Thank you very much, Chef.

- Great job.
- Thank you.

When you described
the dish, I was worried

about the chanterelle and the truffle.

But the harmony in this dish

is exceptional.

Everything has its place,

and everything play
a nice role together.

Compared to your appetizer,

I think you understood harmony

and respect of ingredients.

- Well done.
- Thank you, Chef. I needed it.

I needed a big one today.

You know, Shaun, they made a
movie called "The Perfect Storm."

- I think this is the "perfect forest."
- ( laughs )

- Whew. - Wolfgang: I think when
you look at "forest on a plate,"

- this might be it.
- Thank you, Chef.

I love the onion. I think the onion

with the caramelized, with the
balsamic vinegar, a little sugar,

and I really love the color

of the fiddlehead ferns

because it really
brightens up the whole dish.

But if I would say one thing,

I saw you smoking the plums.

- Mm-hmm? - I don't think it
does that much to it, really,

- to the dish.
- Did you taste them individually?

Well, for sure.

If not, I wouldn't talk about it.

- Daniel: I love it.
- I love it.

No, I don't think it
does that much to the dish

- Okay. - But at the end,
it's really the venison.

Wolfgang: The rub is not overpowering,

so it came out really,
really as outstanding dish.

Thank you, Chef.

I love the restraint that you showed

with that black truffle. That
black truffle almost mimics

the shape of the plate.
I think it's elegant,

I think it's very thoughtful,

it's very dreamlike in a beautiful way.

The venison is cooked beautifully,

and it's great to see you
change direction like that

so quickly from course to course

and really prove time and time again

that you are a great student.

- I'll never give up, Chefs.
- Christina: Thank you, Shaun.

- Gordon: Thank you.
- Thank you, Chefs.

- David: Nice job, Shaun.
- Whew, thanks, guys.

Whew.

Oh, I needed that.

Brandi, please, present
your entr�es, thank you.

Brandi: I put myself into this entr�e.

I've taken simple Southern
ingredients, I've elevated them.

Who would think that you
could put a hush puppy

in a MasterChef finale? But I've
made it beautiful on this plate.

Brandi, please, describe
the entr�e, thank you.

Brandi: I have a cast
iron-seared duck breast

over andouille mixed greens,

with a blackberry
demi, ramp hush puppies,

and pickled white strawberries.

Brandi, the hush puppy
looks like a falafel to me,

but I can't wait to taste it.

( chuckles ) "Falafel." Seriously?

- Put your glasses on, Granddad.
- ( chuckles )

So, Brandi, are you happy
with the look of this entr�e?

Brandi: I am happy with this.

I think that the elements of my dish

were hard to make beautiful,

but I think that I put a lot
of finesse on the plate today.

I think it's one of the best
plates you've ever plated.

I mean, duck's beautiful.
Let's get that right.

That's seasoned incredibly.
Love the blackberries.

I mean, there's no greater combination.

This is better than the appetizer.

What it needs, Brandi,
is a touch of lightness.

I'd drop the hush puppies, 'cause
it's just rich and rich and rich.

Put a little bit of weight on me...

but don't put me into cardiac arrest.

- Yes, Chef.
- I mean, keep me alive for dessert.

- Well done.
- Thank you.

It's very tasty.
the greens--

it has a nice finish of acidity behind.

The andouille brings
this strength to it.

And the "falafel,"
as Wolfgang call it--

Now, what does it look like?

You want my glasses,
Gordon? Here, give this.

Give Gordon my glasses over there.

- ( chuckles )
- Look with the glasses.

- ( bleep ) - You look very handsome
with the glasses, you know?

Chef, I didn't realize
your eyesight was that bad.

- ( chuckles )
- What I really love about your dish...

is I want to eat it all.

And I think that's the secret

- of a beautiful dish.
- Thank you, Chef.

I love the flavor of the hush puppies.

But I actually preferred
the pork belly to the duck.

Yet, you cooked the duck perfectly.

But I think, all in all,

I expected a little more from you.

Brandi, I thought some of the
flavors on your duck entr�e

were delicious and worked
really well together,

but I disagree with
Gordon a hundred percent.

It's by no means your
most beautiful entr�e,

and to be quite honest, it's not a
strong visual presentation at all.

I disagree with Christina,
'cause that's ( bleep ).

Gordon: I think this is beautiful,

and I think this is you to a T.

Christina needs to get
her eyes tested quickly.

- That is-- - I think it's
( bleep ) what you're saying.

- Thank you, Wolfgang.
- What, you're saying this looks ugly?

It doesn't look terrible,
but it doesn't look beautiful.

- It doesn't look good. - I'd rather
a plate that looks less elaborate

- and tastes phenomenal. Thank you.
- No, but it can't look gray

- and brown--
- "Gray"?

- And listen, Brandi-- - I
love you guys, all of you.

- All right, okay. - "Gray." Gray,
it's not. Delicious, it is.

- Thank you.
- Wolfgang: Christina has the last word.

Needless to say, we're
all very passionate...

- Honest. - ...about what you put
forth before us tonight.

- Thank you very much.
- Brandi: Thank you.

Taking a drink. ( chuckles )

David, please, present
your entr�e. Thank you.

David: My entr�e
course is disappointing.

I wasn't able to roll my
cabbage rolls tightly enough

and it took me so long that I
couldn't get them in the water bath

with enough time. So,
I'm a little worried

that my hen is not cooked
to the correct temperature.

Describe the dish, please.

David: For you. I have Savoy
cabbage-wrapped guinea hen

and a foie gras served with a
morel and yellow wine cream sauce

with saut�ed fresh morels
and Thumbelina carrots.

You're not happy with this.

Correct.

You got the right to be pissed off.

Come here.

Take a look at that...

and tell me what you can see.

- Gordon: David.
- Yes, Chef.

Come here.

Take a look at that...

and tell me what you can see.

David: Uh, it's maybe a little
bit pinker than I intended.

That is not a "little bit" pink.

- Daniel: This is rare.
- That's rare.

Thank you.

Sauce is incredible.

The combination-- that wine,
that dryness, the sweetness,

the earthiness of the morels.

But, wrapping any protein in cabbage

and then tempering it
and then cooking it twice

and rolling it, your work is cut out.

And you need to have made 200 of these

to nail it, because it's unforgiving.

Understand why you put
your neck in a noose,

that's you. Unfortunately,
your hand's not strong enough

'cause it's such a
technical dish to pull off.

- Really technical.
- Thank you, Chef.

The seasoning is perfect.

The sauce is superb. And
Gordon will agree with me--

in French cuisine,
sauce can count for 75%

of the success of a dish.

And I think here, you
really proven that you were

a very, very good cook and you
could make a fantastic sauce also.

- Thank you, Chef.
- Wolfgang: You're like an artist

who walks on the high wire.

So, if you walk on the high wire,

you better be good. If
you fall, it's the end.

I don't think you fell here.

My guinea hen is actually
cooked really perfectly.

Would I have loved a
little more foie gras?

For sure. But the dish looks beautiful,

and I really believe it was delicious.

Thank you, Chef.

David, I think the flavor
of the dish is delicious.

But there are a few shortcomings
that are pretty blatant here.

It's clear that you
still remain a technician

in terms of flavor, but
you fell a little short

in terms of technique with the
preparation of that protein.

- Thank you, David.
- Thank you, Chefs.

David, Brandi, Shaun,
it is time for dessert.

Why don't the three of you
head on into the kitchen

- and get ready for that dessert course?
- David: Thank you, Chefs.

Thank you.

( cheers, applause )

- Wow. - Christina: I mean, some
pretty impressive entr�es.

We obviously have a lot to talk about.

- Brandi: How's everybody feelin'?
- David: Eh, they weren't

as hard on me as I
thought they could've been.

David's entr�e. I think there were

high points of his
dish-- the sauce--

and low points of his
dish-- the actual cookery

of the protein, which was meant
to be the star of the dish.

David's biggest problem this evening

with his entr�e was him.

The actual technical ability

of assembling that dish

was way more difficult than cooking it,

- and he shot himself in the foot.
- Yeah.

I needed that so bad.

If I wouldn't have nailed that one,

there wouldn't have been a reason
for me to even cook dessert.

Shaun delivered in the entr�e.

Wolfgang: I never saw
venison presented this way.

The onions were cooked nicely

and give it sweetness, a little
acidity from the balsamic vinegar

mushrooms, and he executed
the venison perfectly.

Honestly, tonight's the first time

where I felt I could
lift a finale's dish

and transport it to
my flagship restaurant.

And Shaun's was just that.

- It was that good.
- Yeah.

We still got one more round.

Gordon: Brandi came
in with a pan-seared

duck breast that was just beautiful.

She played to her strengths.

When I see Brandi, I
smile, and it make me happy

to see how far she has
gone into the competition,

and stay so true to her roots.

It was a wonderful, wonderful dish.

- Wolfgang: I was not impressed with it.
- Daniel: Yeah.

- ( Gordon groans ) - Visually,
she did not bring the thunder.

60 minutes left in
the MasterChef kitchen.

Better make it count, my man.

I think it's fair to say at this point,

through the appetizer and the entr�e,

there's a three-way
tie. But there's still

what I would argue is the
most important course to come.

I think whoever nails this one...

- Yeah.
- ...might rise to the top.

I agree. Let's go.

( cheering )

- Man: Yeah!
- Woman: Whoo!

Gordon: David, Brandi and Shaun,

two courses in, one to go.

Right now, if you had to ask me,

- it's wide open, ladies and gentlemen.
- ( cheering )

The pressure is really on

to nail your desserts.

- Are you ready?
- Cooks: Yes, Chef.

Your 60 minutes

- starts...
- ( squeals )

- ...now!
- ( ticks )

- ( audience cheering )
- Go! Get it, Shaun!

Go, Shaun!

Wow. This is it. 60 minutes away

from one of these three
talented amateur cooks

becoming America's next MasterChef.

Yay, Mommy! Yay!

Brandi: For my dessert, I'm making

cornbread madeleines, a
white chocolate mousse,

bourbon caramel, candied pecans,

and bourbon-glazed peaches.

The judges are gonna look at this plate

and they're gonna be completely floored.

They're not gonna
believe that it came from

an Irvington elementary school teacher.

You got this, Brandi.
Just focus. You got it.

- Jackie: Come on, girl.
- Whoo!

- All: Whoo!
- Woman: There we go!

- Yeah!
- Go, Daddy!

David: For dessert, I'm making
a glazed and stuffed fresh cherry

served with a chocolate cr�meux,

a Kirsch-Chantilly
whipped cream cherry pur�e

garnished with a cookie crumble

and popping rocks.

My dessert is very complex.

There's lots of technical aspects in it.

If executed properly,
there's no beating my dessert.

( chanting ) Da-vid,
Da-vid, Da-vid!

Oh, yeah. That's perfect.

Shaun: For my dessert, I'm making

a salted caramel chocolate tart

with a raspberry coulis.

I needed to nail the entr�e after
the stumble with the appetizer,

- and I'm back.
- There it is.

Brandi and David better
bring everything they know

to take me down, 'cause I'm motivated.

- I'm ready for this.
- ( cheering )

The MasterChef trophy is
coming down to dessert.

Man: Get it, Shaun!
Man #2: Come on, Shaun!

Woman: You can do it!

- ( cheering )
- Gordon: Wow. 60 minutes away

from one of these three
talented amateur cooks

becoming America's next MasterChef.

Woman: Let's go, guys!

A killer dessert from any
of the three home cooks

could nail the win.

- Yeah, David!
- You got this, Brandi! You can do it!

- Come on, Shaun!
- Man #2: Come on, Shaun!

- Shaun.
- Chef Tosi.

Dessert, come on! This is your dough?

Yes, ma'am. It's a
chocolate almond dough.

- Wolfgang: Uh-huh.
- Christina: Okay.

I'm actually reining it in
a little bit on my dessert.

I'm doin' a classic salted
caramel chocolate tart

with a raspberry coulis.

Now why decide to play it
safe in the dessert course?

Well, I said "simplify,"
I didn't say "safe,"

'cause this thing might not set,

so my timing's gotta be right.

Christina: And how long
do they need in the oven--

They need probably
about 10 to 15 minutes.

And then you gotta chill
'em down and fill 'em?

- Like I said, simplified, not easy.
- Christina: Okay.

You know, sometimes the simple
things are more difficult.

- Absolutely.
- Christina: That is true.

- 'Cause the flaws shine even brighter.
- Wolfgang: Yeah.

Now, Shaun, your last 40
minutes cooking in this kitchen.

- Good luck.
- Thank you.

- ( applause )
- Man: Go, Shaun!

- Man: Get it!
- Man #2: All right!

Woman: Whoo!

Right, Brandi, how you feeling?

- I'm feelin' really good.
- Tell me about the dish.

I am making cornbread madeleines.

- Gordon: Right. - And they'll be
dusted in powdered sugar.

I don't know if you know, but Daniel

- is an expert at madeleine.
- Oh, is he?

- Gordon: An expert. - Daniel:
I serve millions of madeleines.

Gordon: How are we dressing
this? What's the garnish?

I have the peach pur�e, I'm
makin' a bourbon caramel sauce,

I've got spiced candy pecans,

I've got my white
chocolate mousse over here.

I'm sticking true to
my Southern flavors,

but I am gonna give you
an upscale-looking dessert.

Now, the peaches-- you
caramelized them? Roasted them?

- How we cookin' them?
- in my cast iron skillet.

- I'm gonna caramelize those...
- That's a golden skillet.

in butter and brown
sugar and flamb� 'em

- with the bourbon.
- Just 34 minutes to go.

- Good luck. - Dan: Hell, yeah,
Brandi! Whoo-whoo-whoo-whoo!

- Hello, Chef.
- David.

- Give it to me. What are
you workin' on? - Right here, I've got

- cherry pur�e.
- Okay.

In that bowl, I've got a cherry compote

That's gonna go piped inside
of a pitted fresh cherry.

And I'm gonna glaze it
in my red glaze over here.

So it's a cherry stuffed with
cherry glazed with cherry?

But the glaze is a milk chocolate glaze.

- Oh, so this is chocolate,
but also colored with red? - Yes.

Christina: Look how
shiny and stunning it is.

Why, yeah. I think
it's gonna be beautiful.

And is that some gold
decor I see over there?

- Yes.
- So you're bringing us Vegas

- in this last course as well?
- David: Exactly.

- Whoo!
- You only have half an hour left,

- so you better speed up. - Christina:
All right. Good luck, David.

- Thank you, Chefs.
- Women: Whoo! David!

So, David is doing this
symphony of cherries.

Sounds elegant, it's focused,

but David is again focusing
so much on the technique

- on these ingredients.
- Too complicated, Christina?

I mean, is he doing to dessert

what Shaun did to his appetizer?

Christina: 30 ingredients?
You don't need that much.

It's about what you put
into it... thoughtfully.

True.

- David: Beautiful. - Gordon: So,
Brandi's doing these corn madeleines.

Playing to her strengths, but
will that make the madeleine--

this sweet, delicate beautiful
sponge-- taste like cornbread?

Maybe the cornmeal in there will
give the madeleine a little crunch.

Daniel: You don't need
crunch in a madeleine.

It will be a different version.

Dan: Yeah, Brandi, Finish strong, girl.

Christina: Shaun is keeping it simple.

A chocolate salted caramel tart.

I worry that Shaun's
playing a little too safe.

Simplicity in dessert could be a winner.

Gordon: I think that's where he's going.

"I've overcomplicated my appetizer,

I reined it in on the entr�e, and now

I'm just gonna give you the
best chocolate tart ever.

- Whoo!
- Way to go, Shaun! There you go!

Man #2: Lookin' good, lookin' good!

- Last five minutes! Come on!
- ( ticks )

Christina: Come on, guys!

- Gordon: This is it!
- Whoo!

- Woman: Yeah, David!
- Woman #2: Go, guys!

Dan: Oh, she's opening the bourbon.

Brandi's about to flamb�.

- Take a shot!
- Whoo!

- ( Jackie yelling ) Go, Miss Brand!
- ( flame roars )

All right! Go, Brandi!

- Whoo!
- Gordon: Two minutes remaining, please.

- Let's go!
- Come on, guys!

Whew, I'm gonna be cutting
this ( bleep ) close.

You got this, Shaun!

Oh, I squeaked like a girl there. Agh!

Jackie: Go, Brandi!

This is right, look at David's.
Come on, guys, seriously?

David's dessert. Look at this.

Looks like beautiful presentation, huh?

- Yeah, David! Whoo!
- Looks so good!

- Gordon: That is beautiful.
- Yeah.

that is definitely artistic,
all the way.

- Good job, Brandi Mudd.
- Thank you, Shaun.

- Oh, my God.
- Look at Brandi's.

- Gorgeous.
- Look at the plating on that.

- That looks amazing.
- Whoo! Whoo!

- Nathan: Looks beautiful, Shaun.
- Come on, Shaun!

- Looking good.
- Gordon: Come on, Shaun.

Come on, Brandi. You can do it!

Come on, David! This is where it counts.

Ten...

Judges: Nine, eight, seven,

six, five, four,

three, two, one.

- Stop!
- ( cheering )

- Gordon: Well done.
- Man: Wow!

Yeah, baby! Good job.

Bring it in, buddy.

( sighs ) Oh, man.

- You did good, guys.
- I love you guys.

Terry: Way to go, guys. Way to go!

- Dan: Yeah, Brandi.
- Yeah, girl.

- That didn't come from Kentucky.
- Oh, yeah, it did.

- David: Come on!
- ( cheering )

- Bravo, bravo.
- Gordon: Absolutely amazing.

Now, for the most important part.

Based on this last tasting,

one of you three talented individuals

will become America's next MasterChef.

Please, very carefully,
lift those desserts

into the restaurant. Let's go.

- Shirley: Go, David!
- Nathan: Good job, Shaun.

- Come on, Shaun.
- Let's do it!

Jackie: You got this, Brandi.

( audience cheering )

Ooh. Wow. What a journey.

Brandi, please bring
your desserts forward.

Brandi: I'm super excited
about this dessert.

Even though I've got these
simple Southern ingredients,

it doesn't look like it
came from a Kentucky chef.

It looks like it came from a MasterChef.

Brandi, please describe the dish.

Brandi: I have for you a
white cornmeal madeleine,

with a bourbon caramel sauce,

a white chocolate mousse,

spiced candied pecans and
bourbon-glazed peaches.

Brandi, my one worry is

cornmeal inside that mixture.

Why make that mixture
dense, gritty, heavy,

when madeleines don't taste like that?

You always tell us to
put ourselves on the plate

and a French madeleine wouldn't
be Brandi Mudd on the plate.

So I wanted to put my spin on it.

So what would be the
difference between you

with your madeleines to
you with your cornbread?

Cornbread is a lot
thicker, a lot denser.

These are gonna be light and fluffy.

So you said, "light and
fluffy" in the center,

- and not
heavy? - Mm-hmm.

Brandi,

let's get one thing clear.

They are definitely...

definitely...

So you said, "light and
fluffy" in the center,

- and not heavy?
- Mm-hmm.

Brandi, let's get one thing clear.

They are definitely, definitely...

not light. It's heavy.

The actual peaches,
the chocolate mousse,

and those caramelized
pecans are mind-blowing.

But the madeleines, unfortunately,

are nowhere near as
light as they should be.

You set your heart on putting your spin

on the dessert with the corn.

It just doesn't work.

I think, you know, not
every madeleine is equal,

because there is many
recipe for madeleine.

And for you to put cornmeal,
I think it's wonderful.

And this is a comforting

and yet sophisticated dessert.

The chocolate mousse, is light,

it goes very well with it.

I love your dessert.

I just don't want to compare

what I know with what it is.

- Yes, Chef.
- That's all.

Brandi, to me,

if you want to call
something a "madeleine,"

it should be something close to it.

But I like the peaches, I
like the chocolate mousse,

the caramel with the pecans.

I thought,
this is enough--

the flavor of the South
where you come from.

- Thank you.
- Christina: Listen, Brandi,

when those 60 minutes were up out there,

these two had the look
of fear in their eyes

because this dessert is stunning.

I think your whiskey
caramel sauce is so delicious

that you should jar it and sell it.

I would buy it from you.

Your white chocolate
mousse pairs really well

with the acidity of the whiskey.

I think you have a lot of
winning elements on the dish.

You pushed yourself and
I commend you for it.

I'm incredibly proud of you.

- Thank you, Chef.
- Thank you.

Good job, Brandi.

David, please bring your desserts up.

David: My plates are beautiful,
there's nothing I would change.

I gave it my all. I put my
heart and soul in that plate.

I focused like I never have
in the MasterChef kitchen

and I produced the results.

David, please explain
in detail your dessert.

David: For you today,
I have a fresh cherry,

pitted and stuffed
with a cherry compote,

then glazed with a white
chocolate red glaze,

a chocolate cr�meux, a
Kirsch-Chantilly cream,

garnished with a cookie crumble

and some gold popping candy.

So there's nine different
elements on this dish.

Why?

I think they all
complement each other well.

I mean, the textures-- there's so
many different textures on the plate.

The popping candy gives it the crackle,

the cookie crumble
gives it some substance,

the airiness of the Chantilly cream,

the smoothness of the mousse,

and then the bite of the
cherry with the tart taste.

I tried it without certain elements

and it always needed something more.

Once I put them all together,

it really felt like it was complete.

- Christina: Looks beautiful.
- Thank you, Chef.

Wolfgang: David,
visually, a stunning dish.

And once you eat everything together,

the cr�meux, the whipped cream,

the cherry compote,

and the cherry with the
sour cherry filling in it,

I think it's a great marriage

of different textures
and flavors together.

So to me, that's what a
dessert should be like.

Full of flavor, not too sweet,

and just enough so that
you want a little bit more.

Visually, you really
hit the nail on the head.

I love the classic cherry
and chocolate combination.

I think that your chocolate crumbs
brought a nice surprise texture

that I thought was very welcoming.

It's certainly thought-evoking.

And that in and of itself

is definitely an accomplishment.

Thank you, Chef.

David, the menu you did was
a little bit heavy front,

and the middle you kind
of catch up pretty well,

and you want to finish
with just lightness.

And I think you succeed on that.

Taste-wise, very interesting.

Very intense in cherry.

I would have loved a little bit more

whipped cream and chocolate,

but everything tastes very good

and you want to go back
and scrape the plate.

- I like it very much.
- Thank you, Chef.

Ah, David, there's good
and bad parts to this.

And I'm gonna start
off with the positives.

Love the chocolate. Love the mousse.

It's you on a plate, definitely.

It's so nice to see you back
with that kind of attitude,

'cause that's what it's got.

Now for the bad news.

Don't glaze, dip, stuff a cherry

unless you can make that cherry

taste better that it did
naturally just in there.

So it's out there, it is good,

but it just
needs a spine--

that foundation that you build out on.

'Cause there's little
bits of everything.

You're scared to be simple,

'cause you think it looks inadequate.

But I think out of the
three courses tonight,

this is you, without
a shadow of a doubt.

- Thank you, Chef.
- Wolfgang: Thank you, David.

Daniel: Thank you.

Finally, Shaun. Please,
bring your desserts forward.

Shaun: I'm really likin' my dessert.

It's a pretty simple dish,
but the flavor is amazing.

That caramel came out perfect.

The ganache came out perfect.

The tart crust came out perfect.

I think I nailed it.

Shaun, please describe the dish.

Shaun: A salted caramel
dark chocolate tart

with a raspberry coulis.

Shaun, it looks simple,
it looks elegant.

My big worry is that
this is the kind of tart

that you take one mouthful
and then push it away,

because it could be so sweet, so sickly.

Shaun: That's the risk
I knew I was taking

because it is such a rich dish.

But I'm hoping the
raspberry kinda comes in

and cleans out--
cleans out the palate.

Now, Shaun, let's get real.

When I slice into it,

it should be a beautiful, clean slice.

Yes, Chef.

And that bite better
not be my only bite.

I'm hopin' it's not, Chef.

This slice of tart is worth

- a quarter of a million dollars.
- Oh, man.

Here we go.

Shaun, this slice of tart

is worth a quarter of a million dollars.

Here we go.

That tart, look at it.

It just hugs the contour
in an even layer through.

Looks like a tiny slice of pie.

Let's see how it tastes.

Oh, man.

Are you speechless?

It's...

it's ( bleep ) delicious.

Absolute delicious.

Love the texture of the salted caramel.

The ganache ratio is spot on.

I'm dying to get a
second, third, fourth bite.

It's not too sweet.

But you baked

that beautiful chocolate
tart brilliantly,

and then screwed it up

by sitting it on a damp
bed of raspberry coulis.

That's the bit I don't get.

You know, Shaun, I thought
that the dough in the bottom

is a little undercooked.

It's not crispy as I want it to be.

But the salted caramel with
the bittersweet chocolate

actually works so well together

and I don't think I really
need the raspberries with it.

The dough, the dough is good,

considering you had 60
minutes to make this dessert.

To make the dough, to rest the dough,

to bake
the dough--

I mean, it was definitely
up to a challenge.

- Yes, Chef. - And I think you
really succeeded in that challenge.

- Thank you, Chef.
- The caramel, it was perfect.

It's something you go back
to it, because it's addictive.

( chuckles )

Shaun, for me...

you couldn't ask for a more beautiful,

delicious salted caramel filling.

The chocolate ganache
on top is luxurious.

I think playing it simple,

yet keeping it deep and complex

was the smartest move
you could've made tonight.

Thank you very much, Chef. Thank you.

Nice job, Shaun.

David, Brandi and Shaun,

whatever the result,

I have never felt any prouder.

Shaun: Thank you, Chef.
It was an honor to be here.

We have a lot to discuss.

The next time we see you,

we will be telling you
which one of you three

is America's next MasterChef.

Off you go.

( cheering, applause )

Now, after all these amazing tastings

we have to pick one.

We're talking about the
complete three-course menu--

that meal that each home
cook served us this evening.

Let's start with David's.

He started off with that
amazing beet-cured salmon

with that soft egg wrapped
in the phyllo paste.

Daniel: David's eggs was perfect.

And the connection--
horseradish, beet, poppy seeds.

A pinch of salt over
would have helped for sure,

but I found it very impressive.

Gordon: Then we have the guinea hen

wrapped in Savoy cabbage with foie gras,

morel cream sauce,
glazed Thumbelina carrots.

Talk about ups and downs.

The sauce was amazing. The
execution of the dish was dreadful.

I think he tried to show us

that he's a very good technician.

I loved the sauce, the sauce
is important in the dish.

Yes, but in that case,

the sauce didn't save the dish.

If the main ingredient
is not really right,

- I'm-- you are in the (
bleep ). - Christina: Yeah.

Gordon: And
then dessert--

that incredible-looking
symphony of cherries.

To the eyes, it
definitely had that appeal.

It just wasn't cohesive.

I do not agree with you at all.

The cream, the cherry,
the chocolate mousse,

- the chocolate-- - Daniel: There
was not enough chocolate mousse.

- There was not enough
cream. - But I tasted--

- There was not enough crumble.
- Maybe for you.

But I really loved to
have just one spoonful

- and say, "I'm dreaming."
- ( Christina chuckles )

David: I am so proud,
and I hope the judges see

the thought that went into my menu,

and the technique in all my courses.

I didn't hold anything back.

I took a risk, I tried to be creative.

I'm not settling for second place.

Brandi-- for her
appetizer, she gave us

the cubes of braised pork belly,

tossed in that apricot barbecue sauce.

The pork belly, she nailed.
The flavor was incredible.

Christina: I loved that
apricot barbecue glaze.

It was light, it was beautiful.

And I think that gastrique
was really the dish.

- It was delicious. - Christina:
The entr�e from Brandi--

that seared duck breast, wilted greens,

ramp hush puppies.

The cooking on the duck was brilliant.

The flavor profile, we never need
to worry about Brandi's flavor.

It's there instantly.

The pork belly and then the duck.

They were too similar for
me to have it on the menu.

- ( groans ) - Christina: And then,
of course, Brandi's dessert.

Cornmeal madeleines,
white chocolate mousse,

caramelized bourbon peaches

and the spiced candied pecans.

By far, the most stunning
dish that Brandi brought us.

I thought her whiskey
caramel was delicious.

I thought her white chocolate
mousse was delicious.

Corn, though. Corn?

I hated the idea

of making madeleine with the cornmeal,

but at the end, I like what she did.

Brandi: I've grown into
something so much more

than what I was when I came here.

I'm not just a small-town
Southern cook anymore.

My plates look like

they came out of a Michelin restaurant

but at the same time, I've
stayed true to my roots

and I believe that I
deserve to win this.

Shaun-- now, those amazing
halibut cheeks marinated in miso

and then those pickled mushrooms,
and the uni and the foam.

The hero was nailed beautifully

but he went way off-piece

and he got too excited,
like a kid in a candy store.

It was confused. He got so caught up

in the emotion of the
story, that he wasn't then

thinking enough like a chef.

Gordon: And then following that

was this incredible venison loin.

The venison worked.

He had every note on that
beautiful wooden board

- that harmonized. - Wolfgang:
This one had color, texture--

it had the whole thing.

- "The whole shebang," as we say.
- ( chuckles )

Gordon: And then dessert,
that salted caramel tart

with that raspberry pur�e.

He had a great balance of flavor

in that salted caramel filling.

He had a nice, rich,
smooth chocolate ganache.

And the raspberry coulis brought
the acidity that was needed.

- Daniel: Pure simplicity...
- Gordon: Yeah.

...is the harder thing to do,

something simple and
restrained like that.

Pretty impressive.

Shaun: I think I deserve to win

because we've all had our flaws,

but I was definitely
the only one who adapted

and who took the critiques
and changed their path.

Now it's all in the judges' hands

and I'll respect their decision,

but I think I did enough.

Daniel: MasterChef, it's about someone

who show passion, technique,

creativity and something
where we haven't seen.

Whose three-course meal
do we want to eat again?

Nobody nailed all three courses,

- let's get that right.
- Agreed, agreed.

So who had the best two courses?

Wolfgang, you saw them
all from the beginning.

Who's your choice?

( sighs )

I don't know.

( mutters ) Damn.

I think we have a decision.

Let's go tell them.

( cheering )

Whoo! Whoo!

I'm just Brandi. I'm just
a teacher from Irvington.

That's all I am. There's
no bells and whistles.

I want everyone to see
that you really can do

anything that you set your mind to.

David: I don't want to let
my daughter Liliana down.

I'm sure she'll be proud
no matter how it goes,

but I really want to be
able to take that trophy home

and let it sit in her
room, and let her be proud

and tell all her friends that
her daddy is the next MasterChef.

Shaun: Winning this
competition, I'm gonna make

everybody that was
cheering for me proud--

from my mom to past contestants.

I'm gonna make Vegas proud.

And I'm gonna make my dad proud.

Shaun, Brandi, David, let's
get one thing straight.

All three of you have grown so
much across this competition.

Tonight, you three proved
beyond a shadow of a doubt

that you are definitely
the three best home cooks

anywhere in the country.

That's why we'd like
David, Brandi and Shaun

to switch places with us,

'cause that's where you
belong. Please, come over.

( cheering )

Whoo!

Wow. One of you is about to win...

a life-changing quarter
of a million dollars.

Christina: One of you is
about to win the opportunity

to publish your very own cookbook

and to sail the Caribbean
on the MasterChef cruise.

And one of you is about to win...

...this.

The most sought-after
honor in the culinary world,

the title of "MasterChef."

The winner of "MasterChef" is...

congratulations...

- Shaun!
- ( screaming )

( cheering, applause )

I really did it!

Shaun: I just won "MasterChef"!

I just won a quarter
of a million dollars.

Oh! This is the greatest day of my life.

- ( pops )
- Bring it on, baby!

Whoo!

Yeah!

I think I'm done with deejaying.

My heart is in food.

My heart is representing "MasterChef."

I feel like this is what I
was put on this planet for.

My father is pushing me on.

( sobs ) He'd be so proud.

I wish my dad was here, big time.

But he is.

- Awesome!
- I love you.

David: Shaun was a
great chef from day one,

and he executed and
performed in the finale

and he deserved to win.

I gave it everything I had,

it just wasn't good enough to win.

I'm happy for my Vegas brother.

You know how much I love you.

You are so amazing. Don't you
ever stop what you're doin'.

I'm proud that I've shown
my students and my kids

that they can reach for their dreams

and they can get out there

and they can do whatever they want.

You know, I'm glad that
I put myself out there.

I'm glad that I took the risk.

( cheering ) Whoo-hoo!

Shaun: This changes my life.

This changes everything.

All of my dreams came true today.

- All of 'em.
- I am MasterChef!

( cheering )

Whoo!

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