Original subtitles

Months ago,

The search began for the best home cooks

to compete in the world's biggest cooking competition.

Masterchef! Masterchef!

They came out by the thousands

from every corner of America.

New York city!

Los angeles!

Chicago!

All in pursuit of a place

in the Masterchef kitchen.

It's perfectly seasoned, really good.

A professional cook would be proud

to put a dish together as good as this.

That is one of the best dishes I've ever tasted.

Thank you.

But only the chosen few

will get to prove themselves

to three of the biggest names in the culinary world:

Graham Elliot, Joe Bastianich, and Gordon Ramsay.

Go!

Those who make it will have to face some of the most intense...

Speed up, everybody.

...and extreme challenges Masterchef has ever seen.

This is ridiculous.

That will push everybody...

Come on! Jesus!

...to their breaking point.

You better shut up or I'm gonna knock you the [bleep] out.

They'll serve under the stars

as well as for them.

Eva longoria.

Oh, my god!

Shut up!

The amazing Jane Lynch.

Welcome...

- Hey, y'all. - Paula deen.

This is the biggest cooking competition show in America.

It's a battle

for the title of MasterChef,

$1/4 million, and their own cookbook.

Tonight, the competition reaches a whole new level.

Yeah!

This is the biggest challenge of your lives.

It's the final day of the auditions

as the last of the home cooks

from across the country arrive ready

to pursue their culinary dream.

I'm here at MasterChef because my dream

is to open up my own little Italian restaurant,

but really authentic.

My daughter said, "dada, you go win."

You know, someone can go home

and go back to their lives and be fine, but I can't.

Like, I have to win for her.

It's a competition, and I'm not here to make friends.

I'm here to do what I love the most,

which is cooking, and win it all.

As the judges take their places

for the final round, our home cooks

have just one shot to prove they have what it takes

to become a MasterChef.

This is huge, man. This is huge.

First up is Howard,

A 26-year-old U.S. Army veteran from San Diego

who's now on a mission to win a MasterChef apron.

Baking powder.

I love to cook. I believe that what I have

is a skill, and I'm very passionate

about everything that has to do with food and wine.

I love it.

I was a crazy adolescent, and 21 came around,

and I needed a change, and I joined the U.S. Army.

I did 12 months as a assistant machine gunner in Afghanistan.

We lost a lot of guys out there,

guys who had all these plans that, "hey, when I get out."

You know, all we would do is talk

about what we were going to do when we got home.

Is it good?

So now I'm back, and I'm extremely determined

to make the most out of the life that I have now,

because of my buddies that don't have the opportunity

to do it themselves.

I will be America's next MasterChef.

See you guys soon!

Eeach home cook is given

just five minutes to plate up their dish.

If two of the three judges think they have what it takes,

they'll win a coveted MasterChef apron

and move on to the next stage of the competition.

Hello, gentlemen.

First name is? My name's Howard.

From where? San Diego, California.

And what are you cooking?

I'm cooking a bourbon peach blackberry cobbler

for you today. You got five minutes.

Off you go.

The love of food comes from where?

My lovely grandma.

She is an amazing cook.

I mean, she taught me how to cook.

That's where it all started.

Coming back from the army, I'm trying to pursue it 100%.

What were you doing in the military?

I served in Afghanistan,

was a assistant machine gunner on a 240 bravo team.

You know, you go over there,

You work with a lot of great men,

and some of them didn't come home.

We lost 22 guys in 12 months.

How do you think serving in the military

can better you as a cook?

Discipline, attention to detail is the biggest thing,

in the culinary industry, if you can't pay attention to detail,

you're not going to succeed.

Time's up.

There you go.

Why blackberries with peach?

It adds color to it, it adds an extra sweetness to it

that the peaches don't put out.

The way you've done it, it's rustic, it's charming.

Thank you.

And all the alcohol in there. What's in there?

- It's bourbon. - Yeah.

Caramelized peaches?

Yes, chef. A little amaretto.

- Okay. - A little bourbon.

The Graham cracker, the panko,

I've never seen that used before,

but it adds crunch.

So it takes a lot of courage to come in here

and present a dessert.

I have a lot more to show

and a lot more to bring to the table.

It's a very good home dessert. Mmm.

Thank you.

Topping's nice, peaches tasty,

but I'm struggling because of the amount

of sort of bourbon you've got in there.

Yes, chef.

I'm a no.

Graham?

It's difficult. It's hard.

I mean, you've got some great flavor

and some complexity. I like the crust.

The alcohol's really strong.

All right, I'm going to be a yes.

I'm going to go out on a limb and see what else you can do,

but now, it's up to Joe.

Let's take a walk.

This is my grandma.

Well, I've got some news.

Howard...

Has a ton of potential.

Yeah! Yeah!

I feel on top of the world.

Right now, like, nothing can crush me,

and this is, like-- this is, like,

one of the greatest moments ever.

I'm going to prove to Graham and Joe

That they made the right choice

in giving me this apron right here.

Whoo!

I am going to be the next MasterChef.

So Howard wins an apron,

but as the auditions come to a close...

Judges.

...the path to a white apron

doesn't get any easier.

What I have here is a white chocolate spaghetti

with a strawberry puree and lemon cake "garlic bread."

I brought along my babies to symbolize my love of cooking.

- Oh. - I am a firefighter.

From cleveland, Ohio, and I did a stuffed eggplant.

Love the ambition, but the best thing on that plate

is the soft-boiled egg. I'm a no.

I charred my short ribs.

Hopefully, you guys can see beyond that

and just look at the potential instead.

We have to judge you on what you've done,

not on what you've burnt.

I'm sorry, it's a no.

It would be below par in any restaurant.

No.

It's not screaming MasterChef. No.

Thank you, but no thanks.

I don't think it's the quality

we're looking for. I'm a no.

I'm sorry, it's a no for me.

Is that America's next MasterChef?

No.

After these disappointing dishes...

can the last home cook of this year's auditions

Take home an apron?

Jonny is a 28-year-old carpenter from Marlborough.

What's going on, guys?

Hi, how are you?

Last guy of the day. Still hungry?

- Yep. - Perfect.

- First name is? - Jonny B.

Jonny B., good to see you, bud. What are you cooking?

I'm making lobster crackerjacks.

- Wow. - Lobster crackerjacks.

You got five minutes.

Okay.

And what's your day job? What do you do for a living?

I'm a carpenter, but I want to pursue food

and see what I can do with it.

I like the way you utilize a beer bottle for a rolling pin.

Yeah, I mean,

we're pretty spoiled with lobster on the east coast.

My friends and I are usually hanging out on the deck,

Staring out over the ocean,

and the utensils aren't always around,

so we're-- you know,

everybody's always got a beer bottle in their hands.

But lobster, popcorn, nuts, and caramel?

Yeah.

Served in a cocktail glass?

Yeah.

You know, it's bizarre.

Is this something you've done before, though?

I've done it a couple times.

Okay. People love it?

Everybody keeps asking me for more,

so I think that's a good sign.

- Great. - Great.

You're smirking.

What's going on, Jonny B.?

- How are you? - Good.

Pleasure to meet you.

Probably don't hear this much, but you're a lot smaller

in person than I thought you were going to be.

Camera adds about 180 pounds.

All right, coconut, caramel, lobster.

Salty, sweet.

- Buttery, crunchy. - Crunch, butter.

Hmm.

This is one of those things that either works or it doesn't.

Exactly.

I'm gonna fall, I'm gonna fall hard.

Popcorn should never go with lobster.

Yeah.

But cashews, coconut.

It's so out there, I don't even know what.

Yeah, I don't-- yeah, you have nothing

to compare it to. - Right.

Um, popcorn and lobster.

Yeah.

That doesn't read well on a menu.

The last home cook

of this year's MasterChef auditions,

Jonny, a 28-year-old carpenter,

has ended the day with an unexpected dish.

Lobster crackerjacks.

Popcorn should never go with lobster.

Popcorn and lobster.

Yeah.

That doesn't read well on a menu,

but there's something intriguing about that,

because, I--you know, I'm forced to say, it actually works.

It's bizarre.

For me, it's a 100% yes,

because it was absolutely delicious

in a very weird, exciting way.

Perfect. Thank you.

Joe?

This is, like, MasterChef,

so you're going to have to be-- cook Italian and Asian,

and we're going to put you through challenges.

Is this, like, a little trick?

you come here and try to dazzle us,

or you've got what it takes?

I don't think it's a trick.

I think I have what it takes.

You know, I can hang.

I'm on for the ride.

Perfect. Thank you.

Graham? Love it.

- Love it? - Totally.

Congratulations.

Across the board.

Three big yeses. Well done.

Oh. Good job.

Thank you very much.

This is, like, a yes, but this is, like, an out-there yes.

Okay, okay.

This is Joe taking a big chance.

You got to reel it in here because, like,

you kind of, like, maybe bamboozled us a little bit.

All right.

Now you got to take the next step.

All right. Thank you very much, guys.

Whoo!

Why does that work? You can't stop eating it.

Kind of weirdly good.

I'm feeling pretty friggin' stoked right now.

This apron's the first step on the journey.

You know, the most important meal's the next one.

I'm ready to go, so bring it on.

I am the next MasterChef.

So jonny is the final home cook

to win an apron.

He now joins all the other contenders

trying to move on in the competition.

Longest journey always starts with one step...

and that's really what this is for me.

You have no idea how excellent this feels.

I'm a stay-at-home mom.

I'm a pastor.

Yeah!

I am a model.

Yeah!

I'm a ex-nfl player.

I'm a housewife.

This apron lets me know that I really am good at what I do,

and that means the world to me.

Three yeses.

I did this for my mom. This is all for my mom.

She would be blown away that I was even in this situation.

Congratulations.

- Come on, mikey. - Give this to your mom.

This is everything to us,

and I'm going to fight to keep that apron.

I got to learn. I got to grow.

I got to really apply myself here and go hard.

This is the beginning of a journey.

This is the first in many long trials

to become the next MasterChef.

Now, the surviving home cooks

who have been awarded aprons

must fight their way into the MasterChef kitchen...

Where the ultimate battle awaits.

Congratulations on making it this far.

Each and every one of you were all good enough

to earn an apron,

but after this next challenge,

we'll be taking a lot of those aprons back.

I'm super excited to see some of these people go,

because I don't feel that everybody

that got an apron deserved that apron.

I'm not even thinking about if I'm going home today.

I am home.

Follow us. Let's go.

We're walking down this dark corridor.

The adrenaline is coursing through my veins.

There's a gentle level of horror walking down the hall

and then, by that same door again

where your fate was started, and it's just profound.

The doors open, and I see, like, the lights

and the cook stations, and I'm like, "game face, bitch!"

Welcome to your first MasterChef challenge.

This is your biggest, scariest challenge of your lives.

Oh, no.

Oh, crap.

Pretty cute, right?

And delicious.

Don't worry, you will not be cooking this little guy.

Take a look behind you.

Whoa.

Oh, gosh.

It was lambs everywhere.

It was lamb over here, lamb over there.

I felt like I was skiing.

They were [bleep] all over people's shoes and peeing.

I'm like, "oh, don't let me step in this.

Please don't let me step in this."

Whoo!

Lamb is one of the most popular meats in the world,

and every year, it is gaining popularity in America.

It's an incredibly versatile meat,

and it has such a unique flavor.

There are so many parts of the animal that you can use

and so many ways that you can use them.

So you are probably wondering

which part of the lamb we're going to give you.

Well, let me tell you: All of them.

There isn't a single piece of lamb we haven't given you.

to help you come up with this magnificent dish,

you have full use of the MasterChef pantry.

That pantry has every ingredient imaginable

to make your lamb dish shine.

You name it, that pantry has it.

It's all on this.

Shine, and you'll move on.

Make a mistake, and you'll be like a lamb to the slaughter.

You have just 60 minutes to cook us

the best lamb dish of your entire life.

Are you ready?

Yes, chef!

Yes, chef!

Your 60 minutes starts...

Now!

Oh, my gosh.

Don't push me!

Damn, bitch!

Are you ready?

Yes!

Your 60 minutes starts...

Now!

(woman) oh, my gosh.

Don't push me!

Damn, bitch!

I'm running to the pantry when this woman shoves me.

She actually pushes me down.

This competition is not for the weak-hearted.

An amazing list of ingredients in that pantry.

I mean, how could you not make a dish sing with that?

Right, it's a veritable garden of eden.

There's everything in there that one could want.

A dream.

So this is where the winners

discern themselves from the losers, in my opinion.

You've got to shop smart.

You got to really make some strategic decisions.

90 seconds shopping should be enough.

Everything should be planned.

Again, you should spend your time cooking.

Exactly,

a MasterChef has to be confident,

so you know when you go in there exactly what you need.

60 minutes isn't long, is it?

Goes by super fast.

Half of these people are going home.

and that's kind of a really good motivator

and really do my best in this dish.

I'm making borrego con chiles.

It's going to be a little spicy with a little bit of sweet,

'cause I'm putting a little bit of coconut milk in it.

I'm going to work as hard as I can

and try to hold onto that apron.

All right, Malcolm, what are you making?

I'm making a lamb sampler plate.

Is that like, "I'm not confident enough

"to do one dish, so I'm going to throw a whole bunch of stuff

at you guys so I don't get eliminated"?

No, it's a "I'm not a one-trick-pony-type guy,

trying to give you guys a versatility"--

You don't have to show us everything today.

You just have to show us one dish that keeps you here.

Right, Beth, why is it not in the oven?

Because I'm going to sizzle it.

So you're cooking it on hay?

- Uh-huh. - You've damped the hay slightly,

- Yes, yes. - Otherwise,

you know what's going to happen there.

I don't want it to catch on fire, no.

What are you serving with it?

I am serving a celeriac and rutabaga puree

and buttermilk-fried sweetbreads.

That's a lot to pull off in just under 30 minutes.

- Yes, it is. - Good luck.

Let's go.

One dish to keep you in the competition.

Luca, walk me through what we have.

I'm stuffing a loin with sweetbread, endive,

and goat cheese.

Trying to do something that I would be proud

to serve in my restaurant.

Okay, just make sure they don't get overcooked.

Yes, chef. Watch that.

Ryan, what are you doing?

A rack of lamb.

I frenched the rack, and then basically, I cut it

into individual portions of double chops,

and I basically wrapped rosemary around the bone.

Rosemary around the bone?

That's correct.

I think you've gone round the bend.

I get that a lot.

Wow.

Oof.

Some individuals out there are panicking.

They're forgetting the complete, simple task,

and they're overcomplicating it.

Still not right.

James Ladd is completely out of his depth.

I mean, thinking way out of the box,

but accomplishing nothing.

Right, the idea of taking something like ribs makes sense.

Cola, okay, I get it.

The way that he has those together are horrendous.

I think Lynn has conceptualized an incredible restaurant dish.

You know, he's doing pickled shallots

and a lot, a lot of technique.

Yeah, there's some people now

showing their true colors, and they need to be dealt with

and eliminated from this kitchen.

You have 15 minutes left.

We have seen enough from some of you,

and right now, Joe is going to start collecting some aprons.

Whoa, this just got real.

I'm shocked. I had no idea

aprons were gonna start being taken.

I had no idea people could get eliminated during the cooking.

We've seen enough.

Turn off your range. Give me your apron, please.

You have 15 minutes left.

We have seen enough

from some of you,

and right now, Joe is going to start collecting some aprons.

You have to put them out of their misery.

Gabriella, turn your stove off and give me your apron.

Oh, no.

Too many technical mistakes.

- Hi, Bri. - Hi, Joe.

When Joe Bastianich is two feet away from you,

that is terrifying.

If I screw up even a little bit, I could be gone in a second.

James, turn around.

- How you doing, buddy? - We've seen enough.

Turn off your ranges, give me your apron, please.

Wow, okay.

It's time to leave the competition.

Good luck to you, my friend.

- There you are. - Good luck. - Good-bye.

Well, I did not see Joe coming today, and I'm disappointed.

Stupid mistakes.

- Savannah? - Mm-hmm?

That's looking really good.

Thank you.

Brian, turn off your range. We've seen enough.

Time to go home. Please give me your apron.

- Thank you very much. - Thanks so much, I mean,

I really appreciate it.

I am a little surprised.

I really wish I had a little more of an opportunity

to use some of my culinary knowledge,

but at the same time, I know I'm a little out of my league.

There we go.

Two minutes to go.

Too much, too much.

So right now, I'm really on a push.

I want to hold onto this apron so bad right now.

I'm telling you right now,

I'm knocking the competition right out today.

The competition right here next to me right here,

let me tell you what, she doesn't have

the passion and the heart like I do.

[prolonged bleep]

Gonna make it happen today.

I'm doing it, baby.

30 seconds to go.

Come on, finishing touches.

Ten, nine, eight, seven,

six, five, four, three,

two, one, and stop!

Time's up.

Your first challenge is over.

Whoo.

Gordon, Joe, and Graham

will now take one last look.

Based on what they sampled and observed

throughout the challenge, they will then

divide the remaining home cooks...

Dean.

...into three groups.

Adriana.

Kevin the pastor.

Hearing my name called,

I don't know what this means.

It could be good or bad.

I'm very nervous. I want to see that kitchen.

Natasha.

Honestly, this competition is twisted.

I don't know what's gonna happen at any given moment.

And finally, Eddie.

Some of you have already impressed us enough

to know that you belong in the MasterChef kitchen.

The good news is

one of these two groups is moving forward

to the MasterChef kitchen.

The bad news is

the other group is going home.

Oh, my god, right now, I am so [bleep] nervous.

I want to change my life, change my kids' life.

I hope I really, really make it in the kitchen.

I'm in the group to the left, and I think that

the cooks they had on the right are awesome cooks.

I mean, am I going home? What's going to happen?

This group here...

You...

Are...

All...

Going...

to the MasterChef kitchen. Congratulations.

Aah! Like, I--

[bleep]!

Oh, yes!

Dude, if the fire was not burning in me before, it is now.

Like, I am ready to fight. I'm ready to do this.

Congratulations.

Great job.

Yeah!

I'm sorry, it just wasn't good enough.

Please, take your aprons off and leave the competition.

The judges are really missing out on duckie.

They will see me in the future, and, you know what?

I'm going to be there with my head held high

and a big smile on my face.

'cause, you know what? I'm going to make it.

Chef Ramsay's made his decision.

I'm still at my station.

Are they gonna call my name? What's going on?

The eight of you that are left, we're not so sure about you.

That's why we want to taste your completed dishes.

Please bring your dishes to the front.

The judges are tasting our dishes.

My heart immediately goes to my throat,

and I feel like I can't breathe.

Okay, we're going to taste each of your completed dishes

and then decide who's in and who's out.

Malcolm and Seymira, please, let's go.

I'm a little nervous right now.

I'm not prepared to go home yet.

I want to get in this MasterChef kitchen bad.

Let's go. Malcolm, first up.

Explain the dish.

A lamb trio. I did a sausage

with a dijon cilantro chop,

grilled it up medium, and a loin salad.

And the lamb you said is medium, the temperature?

Medium-rare.

Medium-rare.

You're right, it's medium-rare.

Thank you.

Let's see if it tastes as good as it looks.

Good flavor, however, it's pretty dry.

Each component on its own,

There's something that could be better,

but you pretty much pulled it off.

Seymira, let's go, please, thank you.

Okay. Explain the dish, please.

It's cotes d'agneau with a charmoula sauce,

and I made a casablanca couscous with it.

And what temperature were you looking at for the lamb?

About medium, medium-well.

That's how I like my lamb.

And who are you cooking for, you or the judges?

Couscous done with more seasoning.

The lamb is delicious, and that sauce

really blends the sweet-and-sour effect.

- Thank you. - You're welcome, chef.

Is this a dish you invented today,

or something you've done before?

No, I invented it today.

What'd you rub the lamb with?

I used a little bit of paprika.

I used thyme and oregano.

Should have maybe used a little salt.

Okay.

After tasting these two dishes,

it's clear only one of you has the skill

to progress into the MasterChef kitchen.

I need this for my daughter.

I need this for myself.

I can't come home a loser. Like, I can't do that.

Everything is at stake for me.

I stopped school, so I have to show my family

that I can do this.

Okay.

After tasting these two dishes,

it's clear only one of you has the skill to progress

into the MasterChef kitchen.

Malcolm...

Congratulations. Great job.

Those chops were amazing. Well done.

I'm so happy, I can't smile,

I can't breathe, and I got to be thankful for the opportunity

that these great people are giving me.

I'm sorry, Seymira,

but your time in MasterChef is done.

Please, take your apron off and leave the competition.

This really, really, really sucks,

having to just be sent home like this

based on a dish that you thought was your best

and just to know that it wasn't enough,

it's just-- it's heartbreaking.

Okay, the next two dishes we want to taste:

Jonny and Brian.

Jonny, let's taste.

Tell me exactly what it is.

It's a lamb rangoon with a tzatziki coleslaw,

have a red bell pepper garlic oil

and a ginger mint oil.

The hallmark of a good rangoon is having enough filling

and not just having the crispy wonton wrapper.

It's simple.

I don't know if it's got enough, you know, oomph to it,

but it is tasty.

All right, so if it's good,

you're in. If it's bad, you go home.

What are the flavors in here?

In the rangoon or in the coleslaw?

Coleslaw.

It's dill, parsley, Greek yogurt,

Uh, salt, pepper.

Brian, time to taste your dish.

Set it up for me. Let me know what it is.

It's a southwest liver and onion with a cactus salad

and a boysenberry sauce for the liver.

I like my livers a little less cooked.

The knife work's beautiful.

The boysenberry sauce,

I was hoping for a little more acid

just to kind of cut through that, you know.

Just looking at the other dish,

the gentleman that was just up here,

I feel that, uh...

I'll be going to the MasterChef kitchen.

Okay.

Brian, what were you thinking putting that on the plate?

'cause it looks like you [bleep] murdered the lamb.

Splat, splat, splat.

Why does this dish mean so much to you?

It's the most beautiful dish that I've cooked... ever.

That's the most beautiful dish you've ever cooked?

Yes, it is.

Thank you, Brian.

Yeah.

Jonny, Brian, both of you

are not going to the MasterChef kitchen.

Just one of you is.

and that one person...

is...

Jonny.

Congratulations. Please join the others.

Good job, man.

I'm very happy to come here and do this.

It was an amazing opportunity. I really enjoyed it.

I'm going to go back home and do my thing:

Blowing up trees, getting me some roadkill,

shootin' some squirrels.

I'm just going to enjoy the rest of my life.

Okay, please step forward,

Nancy and Bri.

Let's begin with Nancy.

Tell me about your dish.

It's a lamb chop with roasted red pepper,

- a cauliflower mint puree... - Mm-hmm.

And artichokes.

It's a well-constructed dish.

It's intelligent, it has some, like,

restaurant thought behind it.

I think that this sauce is just kind of, like,

the garlic is way too strong for me.

Okay.

I'm gonna disagree.

The sauce with the lamb is really good.

I like it with the feta as well.

The puree, I would have liked it smoother.

It's kind of grainy. It almost,

you know, comes across as grits.

Okay, Bri, step forward, please.

I call it four seasons lamb--

Spring, summer, fall, and winter.

When's the last time you cooked lamb?

I'm a vegetarian, so I've never cooked lamb.

I think the plate's intelligent.

I think that if you had

more experience cooking and eating meat,

you could have made it even better.

The purees work,

the seasoning you've got right,

but it's--you know, less is more.

Do one way stunning

and be really happy with it done beautifully.

Thank you, chef.

Well, we were impressed with both dishes,

but, ultimately, only one of you

is coming into the MasterChef kitchen.

Nancy.

Yes, chef?

It's not you. It's Bri.

Please take your apron off.

- Thank you. - Thank you, nancy.

Good job, Bri.

Thank you.

And then, there were two.

Let's go. Luca first, please.

Okay, explain the dish.

It's a loin that I filled with some sweetbread,

endive, and goat cheese.

So where did you see sweetbread stuffed inside lamb before?

- Nowhere. - Nowhere.

So the cook of the lamb, positive,

but you're playing a very dangerous game

stuffing a loin with sweetbreads.

Thank you, Luca.

Thank you.

Ah, Luca, why didn't you make something you know?

Because I always have the idea that I want to try

to do something that I put in my restaurant one day.

Is this the time to take that chance?

You tell me, chef, sir.

I will tell you.

The lamb is tender.

Vegetables are actually cooked pretty well.

We'll see.

Thank you.

Beth, let's go, please.

It is lavender hay roasted loin

with buttermilk-fried sweetbreads,

apricot chutney, mint,

and a celeriac and rutabaga puree.

When you cook lamb that fast

and let it rest for that length of time,

you've got to remove all that sinew.

so you've got the temperature absolutely perfect,

but you've left part of that fat on.

However, the concept was very smart,

but the delivery wasn't as good.

That lamb could have been perfect.

What a shame.

So the idea of cooking in hay,

I love it, it's great.

Beautiful technique, imparts a lot of flavor.

The thing that I really wish that you had done

was cook that lamb a little less

and then seared it in the pan just at the end

to give it a little bit of that caramelized exterior.

- Thanks. - Thank you.

Two very different dishes, both with sweetbreads.

Needed a little sear on the outside.

Yeah.

Nice ambitious technique, though.

What do you think?

- Ready? - Yeah.

Let me tell you, two very talented home cooks.

Luca, Beth, tough decision this one, very tough.

I really, really want to keep this apron

because the chance to be taught

by some of the best chefs in the world

means everything to me.

I came here again for the second year

because I know I can do it,

and going home right now is just way too early.

You know that not everyone gets a place

in the MasterChef kitchen.

Let me tell you, two very talented home cooks.

Luca, Beth, good job.

Tough decision, this one, very tough.

And you know that not everyone

gets a place in the MasterChef kitchen.

Beth, your dish...

was...

outstanding.

You've made it to the MasterChef kitchen.

Great job.

Well done. Truly outstanding.

When they say my name and that I'm through...

I mean, like, the relief,

I cannot describe in that moment.

Good job, Beth.

It was just an amazing moment.

Truly outstanding. Great job.

Luca, listen.

I know how hard you've worked to get here.

You didn't get this far last season,

and you've worked so hard over this past 12 months.

and do you know what?

I know how much this means to you,

but not everybody can come into the MasterChef kitchen.

You're a great home cook, a lot of passion.

Keep cooking, please.

Do not let this be the end of your culinary dream.

Let it just be...

the beginning, 'cause you've made it

to the MasterChef kitchen.

Yea!

Finally.

You did it, dude!

What?

I'm going to the MasterChef kitchen!

He said my name!

He kill me. I lost, like,

five years of my life, but I made it.

I'm going to get a heart attack.

All of you, come and stand in front, please.

Well done.

Great job, well done.

Wow. Next time we see you,

all of you will be in the most incredible,

the most amazing kitchen in America:

The MasterChef kitchen.

But believe it, because when I say

the competition is on, I mean it is on.

Get some sleep, 'cause you're going to need it.

Good night, and well done.