All language subtitles for MasterChef - 04x23 - Top 4 Compete.LOL.English

Previously on MasterChef...

Hey, y'all!

Paula Deen challenged
the top five

to a good old
Southern cookout.

I'm gonna pass
on the fish.

When Luca and Jessie
were crowned the winners...

Yeah!

James, Krissi, and Natasha

Were sent
to a pressure test.

This is the toughest
challenge

these three have faced.

And when James's panna cotta
didn't hold up,

it was the end of the road
for him.

It sucks, not being able
to make top four.

Tonight...

Only four remain for the biggest
mystery box challenge ever.

A restaurant-quality
three course meal.

And it's a fight to the finish...

I am not comfortable
doing the crepes.

You gotta pick
something you can cook.

What the [bleep] did you
just say to me, bitch?

Right now, it's the most
explosive episode

in MasterChef history.

It's war.

I am gonna take this hot pan
and smash it in her face.

Ooh.

She needs to go.

Final four.

I have a 25%
chance to win $1/4 million.

It's so close.

Wow, like, I am literally
three people away from winning.

And then getting
this cook book...

Like, aside from my kid,

that's been
my biggest motivation.

There are just two mystery
boxes in front of you,

and behind you, there are
just two stations set up.

You'll be cooking
this mystery box

in two teams of two.

With tonight's
mystery box,

you won't just be making
one stunning dish.

We want each team
to prepare

a composed restaurant-quality,
MasterChef worthy

three-course meal,

featuring the ingredients
in those boxes.

Your two teams will
battle head-to-head.

The members
of the winning team

are going straight
into the top three.

The losing team will
then face each other

in the dreaded
pressure test,

where one person
from that team

will be eliminated.

Seeing as this is
a mystery box challenge,

the person who will get
first team pick

is the home cook
who has the most...

mystery box wins so far
in this competition.

That means,
with two mystery box wins,

Luca, you have
the privilege now

of selecting
your teammate tonight.

This is the biggest advantage
I ever had.

Now I really have the game
in my hands.

All right, Luca,

who are you
gonna pick?

Uh...

Of course, no-braine
I'm not gonna pick Krissi.

Jessie and Natasha are both
very strong competitors,

But me and Natasha in the past
didn't get along much.

I pick Natasha.

Natasha.

We don't care
for each other one bit.

Natasha and I have this drive
for success.

That's gonna be very tough
for those two

to compete with us.

Worst nightmare just happened
right before my eyes.

I'm stuck with "the thing."

She doesn't work
with other people at all.

Like, she has
no concept of team.

Please, both teams,

take your boxes
back to your stations

to find out exactly
what's in there.

All right, let's see
what we've got here.

Oh, wow!

It is the most beautiful
mystery box ever.

This is like
a chef's dream.

The very, very best
of ingredients

that this country
has to offer.

Take a moment to look at them
and absorb them all.

You have Colorado lamb,
Maine lobster,

rainbow trout
from the Catskills.

Montana parsnips,
Oregon beets.

Napa valley wine,

Washington apples,

Florida mangos,

and Hawaiian
macadamia nuts.

50 states,
50 ingredients.

Each team will have
90 minutes to prepare,

cook, and present
three stunning dishes

using those incredible
American ingredients.

Watch your back.

Your 90 minutes...
Starts...

Now.

All right,
give me your ideas.

I mean, I'm thinking
about, like, time-wise.

- Yeah, lamb.
- Like, what's gonna...

No?

So Luca was able to put
his personal differences aside

with Natasha.

They really don't
like each other.

Those two very strong minds
trying to come together.

For appetizer,
I was thinking,

how about we do, like,
a beautiful halibut ceviche?

- Okay, can I tell you my...
- Yeah.

Yeah, go ahead.
Tell me yours.

- My idea I think is much better than...
- Yeah, okay.

- Go ahead.
- We have lobster tail.

- Yeah.
- We have claws.

- Yeah.
- The rainbow trout,

we cut it, like,
sashimi style.

- Okay.
- We torch it.

- We taste it.
- Okay.

Okay, it doesn't need
anything else.

So the red team, we've got
a home cook from Philly

with bold flavors,
we've got the girl

with a refined background
and social circle, Georgia.

Yes.

How are they gonna
come together?

Krissi's not very popular.

I just don't think
a ravioli and then a lamb...

So I don't think
you're gonna see

a lot of cohesive cooking
between Jessie and Krissi.

So I'm thinking, like, greens
with, like, a lobster meat,

or whatever, and then,
like, fry an oyster on top

for garnish, like,
you know what I mean?

- I'm not seeing the picture, though.
- Yeah.

She has in her head
what she wants to do.

She's not considering
anything that I have proposed.

Everything I say
she nixes.

Do you like raw,
shaved asparagus

with, like,
a lemon vinaigrette?

You know what I mean?

I'm not seeing
the raw asparagus part of that.

It's like a slap
in the face.

- I'm just not agreeing
with you on that. - Definitely.

Right, blue team.

- Yes, chef.
- Tell me the menu.

So we are gonna do
a seafood Medley salad.

A seafood Medley salad.
Sounds like the '80s.

No, a seafood salad.

- A seafood salad.
- A seafood salad.

What's the entree?

Rack of lamb, goat cheese, and beets.

And what's the dessert?

A strawberry tart.

What's the base
for the tart?

It's gonna be pastry.

Okay, and have you made
the pastry?

Nope, I'm gonna do it
right now.

Let's go.

Right, Krissi,
what's on the menu?

Cold lobster salad.

What are you serving
with the lobster salad?

We are going to...
Shave some asparagus,

and, um...

What's that for?

It's just to lightly dress
the lobster.

Okay, that doesn't taste
very nice.

You need something rich
and citrusy and delicious,

not something
with raw garlic in there.

What's the entree?

We've got a rack of lamb

that we're gonna have
an herb crust for.

Okay.
Dessert, what is it?

Like,
apple tarte Tatin.

Can you make a tarte Tatin
within 60 minutes?

More of an apple tart.

Okay, how are you presenting
the lobster salad?

The lobster salad
is going to be over the beans.

It's really weird.

Why would you put green beans
and asparagus in the same dish?

You... I didn't know you were
doing the green beans right now.

It's just for...

Hold on, hold on.
You didn't know

she was doing
the green beans?

I missed that part.
I'd never...

Ladies, are you together?

- Yeah.
- It doesn't sound like it.

We will be.
We will be.

Yeah?
Get it together.

What'd you see
out there?

Krissi and Jessie
are all over the place.

They're not even
talking to each other.

I've seen Krissi getting
the zest off that lemon

for ten minutes now.

Blue team, they're still
working a little bit behind,

because they're doing,
like, a seafood platter,

opening all those seafood
just for a sample.

Doesn't make sense.

The top four showing signs
of cracking under pressure.

Sorry.

40 minutes gone.

Now got 50 minutes to go.

Whoa, time flies
in the MasterChef kitchen.

- Natasha.
- Hi, chef.

You think this is
the dream team?

Are you guys really
number one and two cooks

in this competition
right now?

We are, yes.

But if you lose...

You'll be in the pressure test
with Luca, who wins?

Obviously, me.

Got the dessert
and the short ribs right now,

and I'm switching
to the lobster.

Is that
what's happening?

Yeah, I gotta get
these apples working.

Unbelievable

Hasn't even started
making dessert yet.

Uh, no.
50 minutes to go for each team,

and they still haven't
got their pastry nailed.

Dessert should be in the bag
at this point.

Yeah, yup, first thing
you start working on.

Luca, I'm so worried
about this.

Oh, [bleep].

Luca, it broke.

I'm gonna just make a crumble.
I'm gonna have to do it.

Okay, okay.

Will you handle the dessert?
Please, I'm begging you.

Is the crust done?

It's right there.
It's ready to be baked.

It's really buttery.

It hasn't been wrapped
in plastic, she didn't chill it,

it's like raw butter.

This is gonna just
fall apart.

We don't have enough time

to make and chill
another pie crust.

I'm about to explode.

Can you make a crepe?

Make a crepe, yeah.

I don't know
how to make crepes.

1 1/4 cup flour, 3 egg.

Are you sure?

Yeah, kind of.

Last ten minutes.
Here we go.

Jessie, I'm not comfortable
making the crepes.

Jessie,
it's just sticking.

I've never made crepes.
I'm not familiar with them.

I... Jessie, I am not comfortable
doing the crepes.

Babe, you abandoned me
on the lobster,

so you gotta pick something
you can cook.

What the [bleep] did you just
say to me, bitch?

I literally am gonna
take this hot pan

and smash it in her face.

Ooh.

I have got to get
out of this kitchen right now,

or I am seriously gonna
go to jail today.

Last ten minutes.

Jessie, I'm not comfortable
making the crepes.

It's just sticking.

I...Jessie, I am not comfortable
doing the crepes.

Babe, you abandoned me
on the lobster,

so you gotta pick something
you can cook.

What the [bleep] did you just
say to me, bitch?

I have got to get
out of this kitchen right now...

Ooh.

...or I am seriously gonna
go to jail today.

She goes and throws
a temper tantrum, and she quits.

Whatever, I'm not going home.
I'm just gonna do it, all of it.

Jessie's been left
to try to do everything.

How is it, Jessie?

It's rare,
I'm just gonna pan-sear it.

It's our only option.

Wow.

Two minutes to go.

Oh, my gosh.

Where's your beef?
We have two minutes to go.

- Beef? Beef? Beef.
- Beef, beef.

They've got to start
coming together now.

The blue team are running
way behind.

Got to finish those plates,
blue team, please.

Luca, are you okay?

Uh, I don't...
I wouldn't say "okay."

Why is the lamb not sliced
on blue team?

- Come on.
- What is he doing?

My kid has never seen me give up
and I'm not about to do it now.

I gotta go back in there.

I gotta get something
on the plate.

Un-[bleep]-real.

[bleep] embarrassing.

I will see your ass
in the pressure test, bitch.

I'll kick her ass later,
but now's not the time.

I start to make
a chantilly cream,

I grab a ring mold,
I put these apples in it,

then I toast off
the macadamia nuts.

At least it's something.

30 seconds to go.
Come on.

Bring the beets
if you have time.

What do you need, the beets?
Which ones?

The beets.

- Where do you want them?
- On the plate.

- Got it.
- 30 seconds to go.

Oh, my gosh.

Got it, Luca.
I have to finish up dessert.

Ten.

[bleep]

Nine, eight, seven, six, five,

four, three, two, one,
and stop.

All of you,
hands up in the air.

Okay, blue team, bring
all three of your dishes up.

Don't slip.

Let's go.
Appetizer, entree, dessert.

So tell me
what the dish is.

It's a butter-poached lobster,
it's a trout,

and a fried oyster,
avocado puree, and mango sauce.

Have you ever seen
an appetizer like this

in any restaurant
you've ever worked at?

Well, the idea was literally,
like, a seafood and fish salad.

I wanted to reinvent
something like that,

put in different
and maybe unusual...

It's definitely unusual,
unusually weird.

Yeah, lobster is very good,
and the mango sauce is good.

The blowtorch
on the trout,

where have you seen
that technique used before?

Sushi.

You know what, the trout might
be better than the lobster.

That was an excellent idea.
You could have put that trout

on some arugula
with mangoes in it

with a nice little vinaigrette.
Would have been delicious.

It could have been great.
I mean, it's very good.

It could have been great.

Natasha, describe
the entree, please.

Rack of lamb,
a jus with some red wine,

parsnip puree, and then
we've got some roasted beets

as well with it.

That lamb's delicious.

Puree's exceptional,
smooth, velvety.

Plating slightly sloppy,
not the best looking lamb dish.

Can't really taste the beets
'cause they're soggy

in a way that they're sort of
almost slightly overcooked.

But puree's delicious,
and the cook on the lamb,

yeah, beautiful.
Good job.

- Thank you.
- Thank you.

Good job, Luca.

Hmm.

Interesting.

Explain the dish to me,
please.

A deconstructed
strawberry tart.

So we've got the pastry
down on the bottom,

then we've got a beautiful
vanilla pastry cream on the top

and then a strawberry compote
on the top as well.

Was that what was
gonna be the crust?

It was going to, yes.

What was wrong with it?
Was it...

Just falling apart.

You know, I didn't
put the egg wash on it

after I put it in too
to hold it

and bind it together,
so that was my own fault.

- It's a little thick.
- Yeah.

It's not, like,
a real creamy kind of deal.

I know you were
running short on time.

Flavors are there,
but obviously,

kind of like
the appetizer

where each individual thing
on its own

better than some
of its parts.

Sorry.

I let myself down
and I let Luca down.

It's embarrassing on my part.
It really is.

Red team.
Please, Krissi and Jessie,

bring all three of your dishes.
Thank you.

What's the dish?

It's a cold lobster salad

dressed with a light citrus
vinaigrette and some basil oil.

Looks like a sun dial.

Who owns what
on this plate?

She started
the vinaigrette,

and then we couldn't quite
get the flavors right,

so I came back
and redid it.

Hmm.

I didn't know that Jessie
redid the vinaigrette.

So you thought
yours was on here?

- Mm-hmm.
- Wow.

What am I
supposed to think?

You guys are
on the same team,

you don't even know
what you're serving.

I quite like this dish.

I think it probably needs
one more thing.

You know,
instead of this ugly thing,

I would've made you put,
like, some chopped mangoes,

or a little citrus salad.

I mean, it's very good.
I mean, this is a dish,

an impressive restaurant dish,
you know.

It's missing one thing,
but I really like it,

and I think
it tastes great.

Thank you.

Okay, Jessie,
describe the lamb, please.

An herbed rack of lamb
on top of swiss chard

with a red wine jus,
roasted yellow and red beets.

Who seared the lamb?

I did.

Almost like you've cooked it
for three or four minutes whole,

and then I saw you
chopping the cutlets off,

and then flash-frying them
in the pan.

Right, I put it in whole,
and then ran out of time.

We didn't have time
to cook it.

The lamb was not cooked
properly, in my opinion.

Krissi, why do you always
let other members in your team

take over,
and then say nothing,

but then throw them
under the bus

when it comes to taking
responsibility?

I'm... I'm embarrassed, because
this reflects on me as well.

You guys
weren't even talking.

I was so angry and frustrated
at that point.

Did you give up?

I was losing my temper
really badly.

So you walked out?

I had to go
and take five minutes

and calm myself down.

So when she shut down,

the parts of the lamb dish
that she was gonna do,

like the greens
and stuff, I did,

because
you weren't there.

She comes back
throwing and breaking plates,

so I thought she gave up.

I thought that the lamb was
in the oven, the whole time.

I thought that she crusted it
and it was in the oven.

I had no idea that the lamb
wasn't even cooked.

At the rate we were going,
if I'd left her to do

what she said she was gonna do,
nothing would be on there.

Whatever.

I had to finish the beets,
I had to do the greens,

I had to make the jus,
I made the stock,

I made the lamb,
I made the crab salad.

Jessie was literally
cooking for herself today.

Everything that I suggested,
it was just like, "no, no.

No, I don't like that."
Guess what, honey,

You want to run the ship,
you run the [bleep] ship,

and you can sink it,
'cause you know what?

Tomorrow I'm just gonna whup
your ass in the pressure test.

You guys weren't even talking.
What happened?

I thought that the lamb
was in the oven.

I had no idea that the lamb
wasn't even cooked.

At the rate we were going,
if I'd left her to do

what she said she was gonna do,
nothing would be on there.

I had to finish the beets,
I had to do the greens,

I had to make the jus,
I made the stock,

I made the lamb,
I made the crab salad.

Oh, my god.
Okay, okay.

I mean, the fact
that you rallied 'round

and got that lamb
back in the pan,

who's idea was that?

- I did that.
- Okay, good,

'cause that's nailed.
That's cooked beautifully.

Here's the thing,
after all that turmoil,

the actual lamb
tastes delicious.

I mean, I'm not expecting you
to love each other,

Bbt as individuals, you're
two very talented ladies.

Unfortunately, tonight,
it's like you didn't turn up.

All right,
walk me through it.

Well, it was supposed to be
an apple tart, but there was

just no way to make
another crust in that time.

I think that you did the best
with what you could do.

Cooked well,
they're seasoned well.

It's not what we would've
loved to have seen.

Super far from being
a restaurant-quality dessert,

but good effort.

Okay, red team, blue team,

please, we need some time.
Excuse us.

They're not even
talking.

Uh, difficult,
very difficult.

Well, I think
there's one clear team

that worked better,
that was...

- That was a team.
- Yeah.

Although they had
their shortcomings as well,

they were more cohesive,
they were more restaurant-y.

Luca, a little bit ambitious...
over-ambitious on the appetizer.

Nothing's guaranteed,
I'll tell you that much.

Then you had somebody else
on the other team

that showed that
they could almost do

the entire thing
by themselves.

I mean, come on.
Baloney.

That's pretty impressive.

Yeah.

For one team tonight,

you're guaranteed
a top three spot

in the biggest culinary
competition anywhere.

The winning team
tonight...

The team that will be safe
from elimination...

Congratulations...

Blue team.

Congratulations.

Top three!

Phew.

I'm so close to a dream

of become
next american MasterChef.

Really well done.

Great team effort
from the start to the end,

and under no circumstances
did any of you give up.

Please take your aprons off
and head up to the gallery.

Congratulations,
you're now in the top three.

Well deserved.

Good job, guys.

Thank you.

Now I hate you again.

Jessie and Krissi,

you guys both know
what this means.

Tomorrow, you will battle
head-to-head

in a pressure test
unlike any we have ever seen.

Good night.

I gotta go
to another pressure test,

and I'm just so angry.
I'm so angry.

Okay,
this is getting real, eh?

I'm not staying down there
with that cow.

Jess,
I know how hard it is,

like, what you just
went through.

She didn't know
how to make a crepe.

She didn't know
how to do batter.

She didn't know
how to do milk, water, egg.

She couldn't make
the pie crust either,

that's why
she made me do it.

I was like, "Are you
kidding me right now?"

What?
What... what happened?

When?

"She... she... she what"?

We're talking
about our parsnip puree.

We're talking about ours,
like...

Oh, that's not
what I heard,

so I thought
I'd come up and listen.

I would like to go
five miles away,

because it's a bomb
waiting to explode.

Not one of them will look at me.

I heard you.
I heard you's talking [bleep].

Don't be a bitch.
If you've got something to say,

say it.

For the first time in my life,

I'm excited
about a pressure test,

'cause I'm excited
to send this cow home.

Honestly, it's war.

The bitch needs to go.

I want to kick her ass
so bad.

I'm coming for you,
Jessie.

I can feel Krissi's glare
burning a hole through my skin.

I want to take her out.
She's gotta go home.

The last challenge
was a MasterChef first

a team mystery box challenge.

Blue team,
you won that challenge,

and you're both
now safe.

Jessie, Krissi,

are you two ready to find out
what you will have to cook

in this culinary
cage fight?

Tonight, you will have to
perfect a world-class dessert.

We are talking about...

Chocolate mousse.

Pure, edible decadence.

Amazing.

Jessie,
feel confident?

I do, I'm actually excited
it's chocolate mousse.

One more thing.

I love
chocolate mousse,

but it isn't my favorite
chocolate dessert.

I prefer something
a little more refined.

Chocolate molten lava cake.

there's nothing better

than cutting into this moist,
delicious cake.

It's a MasterChef classic,
and one of my favorites.

Unfortunately for you,
I have a different

favorite chocolate dessert.

It is the most fearsome dessert
in the whole [bleep] world.

A chocolate souffle.

This dessert
is the most difficult

to make
out of all three.

Mmm,
absolutely delicious.

I want a chocolate souffle
from heaven.

You will have 75 minutes

to make us three perfect
chocolate desserts.

All delivered
at exactly the same time.

Krissi, any parting words
for Jessie?

She probably should've
came in here with a helmet on.

Jessie, anything to say
to Krissi?

I love your idle threats.

Jessie, Krissi,
please head to your stations.

Ladies, at your stations,
you have everything you need.

Whole cream, eggs,
sugar, vanilla, butter,

and, of course,
chocolate.

Are you two ready?

Yes.

Your 75 minutes starts...

Now.

I mean, 75 minutes
to create

Three stunning chocolate
desserts that technical,

I feel for them.

Just technique and timing,
impossible.

I couldn't do it.

Krissi is a baker, you know,

and she is a fighter,

and she doesn't give up,
usually.

Krissi might actually
pull this off.

Jessie is very organized,
clean.

She has a plan in her head.

I put my money on Jessie.

Is there any technique
that they can use

or any product
that they can make

that will extend
from the mousse

to the molten cake
to the souffle?

No.

You've got to start off
with that mousse, get that set.

Yeah, you know, you're gonna be

whipping up your cream,
folding that in,

your chocolate that's melted,
getting it set in the fridge.

There's just
so many different things

that could make this go
the wrong direction.

Hers is kind of dense.

Krissi's is more airy.

Both of thhe chocolate mousses
in the fridge.

That's the first monkey
off their back.

Now they gotta focus
on the pastry cream

and getting that chocolate
molten lava cake.

Come on.

Right, Jessie, what's the one
that you're most worried about?

The souffle.
Yours, of course,

Being so technical.

I'm just worried about getting
the interior part right.

So you're confident
you can take out Krissi?

Yes, I am.

On a personal front,
how much do you want to do that?

She shouldn't have even
been in top ten.

She needs to go home
tonight.

Right, Krissi,
how do you think

you have the advantage
over Jessie?

I'm a better baker.

But you gave up
last night.

I just couldn't work
with somebody

that was treating me
the way she was.

Can you take her down
with these three desserts?

Absolutely.

Joe, the molten lava cake,
what could go wrong?

The big balance here is that
you can't overcook the inside.

If it's not gooey and runny,
it's no good.

You tip this thing out.

30 seconds undercooked,
the whole thing

can just disintegrate and be
like a flat chocolate mess.

The technical ability
of nailing that souffle

is the incorporation
of those egg whites,

making sure you got
great momentum

before you start
adding the sugar

in order to make sure
you've got that stiff peak.

Otherwise,
it's not gonna rise.

This challenge is tricky.

Batter's almost done
on the souffle.

I'm also gonna add some salt
to enhance the flavor.

I feel really at home
with all three of these,

but with a souffle,
anything can happen.

I'm definitely
goin' out fighting.

Wouldn't be me
if I didn't.

Who is going to join
the top three?

You know, Krissi's been
in a pressure test five times,

with her instincts of a baker,
I'd have to bet on Krissi today.

Gordon, what do you think?

Krissi can definitely bake.
There's no two ways about that,

but there's something
quite exciting

about the technical
ability of Jessie.

Jessie's gonna have
the edge tonight.

Krissi has the flavor,

Jessie is the queen
of time management.

It's really
anyone's game here.

Just under 20 minutes to go.

She is, like,
20 minutes behind.

So some timing issues
about getting those souffles.

I think Krissi's
a little behind.

She's buttering
her ramekins, but...

Her chocolate's not melted,
nothing's incorporated,

but then you've got Jessie
just a few steps ahead

pouring that mixture
into the souffle molds.

None of 'em have 'em
in the oven.

They got a minute
to get 'em in.

Last 15 minutes.

You've got to get
your souffle in the oven.

Jessie's are going
in the oven.

Where's the other bowls?

Krissi's,
where are her souffles?

She still doesn't even
have 'em in the ramekins.

Oh, gotta finish.

She's so far behind.

She's never
gonna make it.

I have no time left,
and I'm literally

just putting my souffle mixture
into the ramekin.

Krissi's
are going in.

I pop it in the oven,
and I'm like,

"Oh, my god,
it's not gonna cook."

Those souffles
may be raw.

We're gonna get two out of
the three desserts from Krissi.

Come on, please.

Jessie and Krissi
are in a head-to-head battle

for a place
in the semifinal...

Last 15 minutes.

...by making each of the judges'
favorite chocolate desserts.

An amazing chocolate mousse
for me.

A decadent chocolate
molten lava cake for me.

And a sumptuous
chocolate souffle for me.

Three of the most difficult
desserts all at the same time.

I hope this one wasn't
over the limit.

Ladies,
last five minutes.

Come on.

The waiting game.

This is the most frustrating
part for any professional chef.

Come on.

Come on.

Two minutes to go.

Krissi's souffle's
out of the oven.

- Can't be cooked.
- No.

She was last going in there.

Krissi, you've still got
two minutes left.

- Yup.
- Is that cooked?

Yes.
It's done.

Krissi is a good baker,
but competition-wise,

I want Krissi to go home.

She needed to be gone
awhile ago.

You got this, Jess.

Right now, strategically,
I really hope Jessie goes home,

because it would make
my way to the finale

way easier
with just Krissi.

90 seconds to go.

My lava cake might not
make it in time.

My lava cake
is barely holding together.

30 seconds to go.

Ten, nine, eight,
seven, six,

five, four, three,
two, one, and stop.

Damn it!

One second,
she puts her plate down,

so she's saved.

Jessie, Krissi, stand behind
your souffles, thank you.

I don't know who's gonna win,
and that's annoying,

because I wanted
to blow her out of the water.

Jessie, what am I expecting

at the bottom
of your souffle mold?

Really rich
chocolate batter.

Little salt
in the batter,

Which is something I like to do,
salted chocolate.

Krissi, what am I expecting
at the bottom of this souffle?

Um, hopefully,
it's not undercooked.

Oh, boy, this is different.

Usually, they'll tell you
what you did wrong

and ream you out,
and he said nothing,

and I'm like,
"Okay, who's was better?"

Krissi's is undercooked.

Raw?

It needed three
or four minutes in.

How is Jessie's?

Jessie's is phenomenal.

Had the balls to actually
put salt in there

and make a sort of salty
chocolate caramel.

Smart, and it paid off.

Jessie, Krissi,
for me, those souffles

were the most difficult
to pull off tonight.

the souffle of the night,
for me...

Belongs to Jessie.
Congratulations.

Adding that salt,

lifting and elevating
that chocolate richness,

You nailed it.
Delicious.

And now,
the chocolate mousse.

Krissi,
looking at the two,

What do you think
separates yours?

I can tell mine's more airy
than hers just by looking at it.

Thank you.

Jessie's is denser.
It's more like a pudding.

Krissi nailed it.
I mean not just better, but...

You tasted it.

There's no way that you could
even improve on it.

One person had the edge

when it came to the actual
texture of the mousse.

the best chocolate mousse
tonight belonged to...

Krissi.
Good job.

Thanks.

I have one win.
If I made a better lava cake

than Jessie, then I'm gonna
stay in this competition.

These are not quite
what we were expecting.

Ai yi yi yi yi.

It pre-exploded.

This is more raw
than molten.

Honestly, thought
it would hold together.

the crispiness
around the top is nice,

I just wish there was
more cook-through.

We need some time
to discuss this

because we've got no idea
who's going home

and who's going
into the top three.

They were very, very,
very close.

In what way?

Both undercooked.

Jessie's crust
is a little bit better.

Krissi's had a little bit
more consistency

throughout my palate,
but I mean,

if I had to give
an edge to one...

Somebody had an edge?

Yeah, by the slightest
of margins.

Obviously, both molten cakes
had problems.

It came down to the most
minute of details.

Based on those two chocolate
molten lava cakes,

the home cook
joining the top three

and entering the semifinal
of MasterChef...

is...

It came down to the most
minute of details.

But one of 'em had that element
of chew, that crispiness

that we said was so important
in this cake.

The home cook
joining the top three

and entering the semifinal
of MasterChef...

By the narrowest
of margins...

is...

Jessie.

Krissi, this is very emotional
and difficult for me.

I've gotten to know you
very well.

I have to tell you
from my heart,

that was so close.

It gives me goosebumps
to have to make that decision,

and it was literally one of
the most difficult decisions,

not only that I've made
on this show,

but maybe in my life.

Krissi, you came
into this competition

like a whirlwind,

but you've got the right
to be arrogant.

You've got the right
to be cocky,

because you're a bloody
damn good cook.

Well done,
my darling.

Thank you.

I'll do one more, I'll take
one off your bucket list.

When you and Mikey
come to New York,

you'll have dinner with me
and my mom at del posto.

Thank you.

We can rehash
this whole thing again.

Congratulations.

Thank you.

Come here, you.

I know you don't give hugs
out that often, but...

Don't punch me.

Well done.

Well done, well done,
well done.

See you in New York.

Thank you.

Right.

The question that you thought
that we weren't gonna ask you.

Who is gonna win MasterChef?

I think Luca's gonna win.

Luca's gonna bring it home
for the Italians.

Well done, please

Place that apron
on your bench

and send Mikey our love,
will you?

I will.

- Take care, my darling.
- Thanks.

Thank you.

This experience has told me

that'm lot better
than I thought I was.

I've learned more here
than I've ever learned

in 20 years of cooking.

Yeah, that's as good
as it gets.

But I know that I stayed
true to my roots

through this whole journey.

I wasn't fake.
I was me all the way through.

Everyone just
calm the [bleep] down!

- Everything was so...
- You better shut the [bleep] up, bri, or...

Really?
What are you gonna do?

Knock you the [bleep] out.

I'm not gonna apologize
for anything.

I'm definitely proud
of what I accomplished.

I think you found your voice
in cooking.

You're formidable.

You're one to watch,
let me tell you.

I just really wanted to win
for my kid.

Everything I do
is for my kid.

You have an amazing mom there.
Look after her.

I know I do.

Well done, Krissi.

Even though I didn't
take home the prize,

I'm taking home
a lot more to my kid.

I always knew
that I was a great cook,

but now,
I'm a great chef.

It's yours, Mikey.

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