All language subtitles for MasterChef - 04x25 - Winner Chosen.LOL.English

Tonight the best two home cooks
in America

will take center stage
in the hottest culinary showdown

on television.

This is the MasterChef finale.

It's been a long journey.

In our quest to find
the next MasterChef,

we left no stone unturned.

MasterChef! MasterChef!

Our search for America's
greatest home cooks

took us to all corners
of this great country.

New York City!

Los Angeles!

Chicago!

We then invited 100 of them

to Los Angeles,
where they passionately prepared

a signature dish,
all with one goal...

to win a coveted
MasterChef apron.

Some, unfortunately,
had their dreams crushed.

I'm sorry, it's a no.

But the very best moved on,

earning the culinary opportunity
of a lifetime.

And with the bar raised
higher than ever before...

We challenged their skills...

The lamb is cold.
Get it back.

Thank you for nothing.

...and endurance,

with some of the most
difficult challenges

MasterChef has ever seen.

You're going to be cooking
without sight.

Oh, my god.

It was, without a doubt...

This is ridiculous.
You never call food disgusting.

- Jesus.
- ...the most intense...

You got to pick something
you can cook.

You better shut the [bleep] up
right now...

Really.
What are you gonna do?

- Or I'm gonna knock you
the [bleep] out. - Good.

...and competitive season...

Well, you underestimated
the wrong person.

Keep cooking.
Shut your mouth.

...in MasterChef history.

She probably should have
came in here with a helmet on.

Now there are two,

two home cooks head-to-head
for all the glory,

all the riches,
and all that comes

with winning
the most coveted culinary prize

in the world...

The title of America's
next MasterChef.

The first finalist tonight is...

Natasha.

A 26-year-old
stay-at-home mom

From San Diego, California.

From the start,
her passion for cooking

came through on the plate.

Absolutely spot-on.
100% yes.

Oh, my god!

Natasha's competitive spirit

always pushed her
to be the very best.

I'm coming for you.
You're my next target.

She has impressed us with
her skilled culinary techniques.

It's delicious,
but it's feisty.

So it's a bit
like you really.

The winning dish tonight...
Natasha.

Great job.
Whoo!

She's served up incredible food
dish after dish.

- Natasha.
- Whoo!

- Natasha.
- Oh, wow.

A perfectionist in the kitchen.

Really kicked it up a notch.
This is quite impressive.

Keep it up, guys.
Keep it up.

So it all comes down
to today.

I'm not ready to go home
without that title.

Tonight, can Natasha's
exotic flavors

and refined techniques

earn her the MasterChef title?

The only obstacle that stands
in Natasha's way is...

Luca, a 31-year-old
restaurant manager

from New York City.

Last season,
he failed to make it

into the MasterChef kitchen.

Next year,
I think you can come back

and rise above
the competition.

And that's exactly
what happened.

Do not let this be the end.

Let it just be
the beginning,

'cause you've made it
to the MasterChef kitchen.

Early on, Luca struggled.

It's a disaster.

It's kind of embarrassing.

But ultimately, his passion and drive

pulled him through...

The person who cooked
the best dish...

- Luca.
- Yes!

Luca.

Luca.
Well done.

Delivering
restaurant-quality dishes

- that blew us away.
- That's perfect.

This is a great dish.

You're starting to think
like a chef.

We asked
for a restaurant dish

that was inspired
by the love

of your life.
You delivered it.

This is the key to open the door
of my future.

Tonight, I cook
to change my life.

Will Luca stick

to his traditional
italian style

or trust
his newfound flavors

to win the MasterChef title?

Luca, Natasha,
congratulations on making it

to the MasterChef finale.

And here to cheer you on,

please welcome
all of your past competitors.

One of you will be crowned
America's next MasterChef.

Natasha, what do you think
your family would say

about you being here?

I honestly think
that they would be speechless.

Should we find out exactly

what they would say
to you tonight?

Yes, please.

Please welcome your family.

Oh, my god!

Oh, wow.

Hi!

It's mama.

- And, Luca...
- Yes, chef.

There's someone that you'll
be incredibly excited to see.

My wife?

Tell us about your wife.

My wife
is the most amazing person

that I ever met
in my life.

Your beautiful wife Kate

is here tonight.

Ole, ole, ole, ole,

Luca, Luca,

ole, ole, ole, ole

Luca.

This is my extended family

in the States.

This isn't everybody,

'cause we have managed
to fly in two more guests

to cheer you on tonight,
all the way

from Italy.

Please welcome...

It's your father, Fred,
and your sister, Milena,

all the way from Italy.

What an incredible reunion.

But this is the moment

where we say good-bye,

because it's time to begin

the main event
of the evening.

- I love you.
- I love you too.

Good luck.

I love you

I'm so proud.

For tonight's challenge,
we demand perfection...

a perfectly composed
three-course dinner.

One amazing appetizer,

one fabulous entree,

and the most incredible
dessert.

After you are done
cooking each course,

you'll serve your dishes

to us in the restaurant.

That is where we will taste
each of them

and judge them

on every single level.

Natasha and Luca,
you'll now both have ten minutes

in the pantry
to get everything you need

to cook us a three-course
dinner that will change

you and your family's life
forever.

Natasha and Luca, your time

starts...
Now.

I think, hands down,
Natasha's got it.

She's fierce, man.
Natasha's got some bitch in her.

And she knows it,
and she backs it up

in the kitchen.

I really do think
that Luca's gonna win.

Seeing his journey throughout
the entire competition,

to really see
how he's developed,

and, when I look at him now,
I look at him as a chef.

Natasha is gonna win
because she's so well-rounded.

There's nothing
that girl can't cook,

and she's always consistent.

Luca's gonna win today

because not only
is he a good person

and he deserves it,

he's a better chef.

Natasha and Luca,

first up,
your appetizer course.

Natasha, what is
your appetizer tonight?

I'm gonna be doing pan-seared
scallops with seaweed salad,

couscous, and then
an heirloom cauliflower puree.

Luca.

I will be cooking
a pan-seared duck liver

with toasted french brioche.

You'll have just one hour
to make us

the most stunning appetizer

you've ever made.

Your time starts...

Now.

This is game seven
of the world series,

bottom nine inning,
two outs,

bases loaded, and Luca's
at the plate for a grand slam.

We both know that this is war.

All of Luca's underestimating
that he's ever done about me,

I'm about to put it
all in the kitchen,

put it all behind me,
and just kick his ass.

Come on, Natasha!
Let's go!

Come on, Luca!

In this season's
final MasterChef kitchen battle,

Natasha and Luca
are fighting it out

over a three-course menu
that they've created.

Come on, Luca!

Come on, Natasha!
Let's go!

First up are their appetizers.

Natasha's dish
features seared scallops

with seaweed salad
and couscous,

while Luca's showcases
seared duck liver with brioche

and peaches.

Luca's duck liver is a very,
very courageous appetizer

because, as you know,
the technical skill involved

with searing duck liver
in the pan

is second to none.

20 seconds in the pan too long,
it disappears.

But, if he nails it,
how impressed will we be?

Shocked.

Natasha's menu,
she's kicking off

with a wonderful
pan-seared scallop

with a seaweed-couscous
combination.

My concern is, does cauliflower
really work with seaweed?

I mean, she really is putting
her neck on the block tonight.

I think she's out of her mind.

Right.

Okay, young lady,
how are you feeling?

Good, chef.

Give us a little insight
into the appetizer.

So the seaweed's
going to incorporate

a beautiful texture
in your mouth

as soon as you take that dive
into that scallop.

And then accompanying it
with the puree.

- Okay. - Gonna be using
a little bit of apple in there,

- a little bit of zest.
- Nice.

Kind of having a little bit
of a crunch.

Just kind of taking the whole
plate through a journey.

- Good luck.
- Thank you.

Come on, Luca!

So you're doing
the seared duck liver now.

- Yes, chef.
- And that's gonna be

with brioche
and asian pear...

Asian pear chutney.

Peaches. And then
you've got the duck liver.

Here's my problem...
Sweet, sweet, sweet, sweet.

- No, the chutney is acidic.
- Acidic?

Yeah, there's ginger
and lemon.

Because a dish like this

has to have acidity
to be complex.

This, I think,
is a very balanced dish.

I'm worried that this dish
might be too sweet.

Five minutes to go, guys.
Come on!

Krissi, how's it looking
from up there?

Luca looks wonderful.

He's got so many amazing
contrasting components

on the plate.

Yep. Are you impressed
with the way

Natasha's working
so meticulously?

She made two purees, and she's
gonna sear some scallops.

What's so great about that?

Oh, hey.

Let me just tell you one thing,

sweetie,
I'm in the thunderdome,

and you're not.

60 seconds to go, guys.
Come on.

Last minute.

I'm not too sure
if that duck liver's cooked.

It didn't go back in the oven.

30 seconds to go.
Come on, guys.

Bring it on home.

Well, just look at that.

Her scallops and seaweed
look like an ocean-scape,

Like a painting.

Ten, nine,

eight, seven, six,

five, four,

three, two,
one, and stop.

Bravo!

- Whoo!
- Well done.

Natasha, what do you think
of Luca's plating?

Frankly, I think
it's gonna be a little heavy.

- Luca.
- I like my presentation much better.

Please, Luca, Natasha,

bring those stunning appetizers

through to the MasterChef
restaurant.

Thank you.

Let's go.
Ladies first.

Natasha, please,
present your dishes.

I'm looking down at my dish.

I feel very confident
about it.

There is a lot
of different, bold flavors.

But I like to be bold,
and I like to be edgy,

and I feel as though
it represents me on a plate.

Natasha, tell us exactly
what your dish is, please.

Pan-seared scallops.

I've got a little bit
of couscous that's infused

with a little bit
of chopped-up apple

and black sesame seeds,
and then I've got a side

of the seaweed salad
and cauliflower heirloom puree.

Natasha, this is a dish
that an experienced chef

would never make.

You took a giant leap
of faith and risk

that, in this
particular case...

works.

I don't know
if you're brilliant or lucky,

but somehow,
it really comes together.

Thank you.

It's delicious.
Scallops are cooked beautifully.

You've got
that beautiful, crisp outside

and this little,
sort of opaque center.

Just signifies
they're cooked to perfection.

My favorite part
of the whole thing

is the couscous,
which a lot of times,

gets kind of heavy,
but this is so fluffy and light.

It's definitely one
of your prettiest dishes

and one of your tastiest.

- Thank you.
- Good job.

Luca, please present
your appetizer, thank you.

The judges liked
Natasha's dish,

So it puts way more pressure
on me

because I have such
a little space for mistake.

Luca, please present
your appetizer, thank you.

We have a pan-seared duck liver

served with caramelized peaches,

toasted French brioche,

Asian pear chutney,

and finished with parsley oil.

It smells incredible,

there's a fragrance
almost like a perfume

coming off the plate,

so, you know,
I'm dying to tuck in.

That's a very bold effort,
Luca.

Love the idea.
Great first mouthful.

Love the chutney.
Got that nice spice to it.

But it needs
another 90 seconds

blasted in the oven
just to seal that deal inside.

The sear and the seasoning
was perfect,

Couldn't have been any better.

And the chutney
works really well.

When you taste it together,
it's delicious.

But I think
it's a very rich duck liver,

and your entree,
if it's heavy at all,

I think that
could become an issue.

This dish
does a marvelous job

of riding in between
savory and sweet.

And I think, quite frankly,
that's a triumph.

This is a masterpiece.

- Bravo.
- Grazie.

Okay, Natasha and Luca,

you have excelled,
both of you. Amazing.

Why don't you go back
to the kitchen,

clear your stations,
and get ready for the entrees?

What an amazing start.

Two appetizers
that are already

a league
above last season's.

I honestly didn't expect,
on Natasha's scallops,

for that seaweed and couscous
to work.

- It was delicious.
- I loved it.

And Luca's dish,
that kind of decadence,

that technique
brought me

to the whitest white tablecloth
restaurant somewhere in Europe.

A truly amazing dish.

What we need to look at
is the fact

that we have
two more courses coming,

and we have to make sure
that they're cohesive

and that they all make sense
together.

Natasha, Luca,

to win this competition
tonight,

this will need to be
the best entree

you've ever made
in your entire life.

Natasha, Luca,
are you both ready?

Yes, chef.

Your 60 minutes starts...

Now.

What a great start,
the big question now is,

can they come back
with entrees that good

the second time around?

That's what it's about, right?
Consistency.

Yeah.

My entree is gonna be
a five-spice monkfish

with infused jasmine rice

and a coconut curry sauce.

Monkfish is more of, like,
a tougher fish.

It's like a poor man's lobster,
is what they call it.

It needs a lot of help.

I want it to be spicy.

The main course,
I have tamarind

and balsamic-glazed
beef short ribs

served with sunchokes
and truffle puree.

For my short ribs,
I use the pressure cooker.

You can never look
what's inside.

How are the short ribs?

Your guess is as good as mine.

Really? We're guessing
in the finale of MasterChef?

Well, I can't look
inside the pan.

I'm gonna open it
right at 15 minutes.

- Cross your fingers for me.
- Good luck.

Thank you.

You got this, Luca!

- Natasha, how we doing?
- Good.

Is this salsa
that's gonna be going

- with the monkfish?
- No, it's actually gonna be

- infused within the rice.
- Okay.

Just to kind of add
a little bit of sweetness.

The idea of caul fat
with the monkfish,

where did you get that?

I figured it would
hold the consistency,

kind of hold that moisture
in the monkfish.

That's basically
cow stomach lining right there.

- Yep.
- Are you gonna be taking that off

- After it cooks?
- No. I'm leaving it on.

I'm gonna render it off
all the way

and then leave it on there.

Good luck.

Luca's very composed.

But wait a second.

He still has to open
that pressure cooker.

I mean right now,
as it stands,

he could serve us
a beautiful plate of mushrooms.

- Absolutely.
- That's it.

We're now down
to our last ten minutes

to cook those
stunning entrees.

With ten minutes to go, I need
to open the pressure cooker.

I can't wait any longer.

Now we find out if my short ribs
will make me or break me.

- Three minutes to go.
- Come on.

That's mommy.

20 seconds to go.
Come on.

Come on, Natasha!

Come on, Luca!

- Look at Natasha's plating.
- Wow.

- Wow.
- Oh, my god.

- That looks incredible.
- Come on, Luca!

Ten, nine, eight,

seven, six, five,

four, three, two, one.

Stop!

Incredible.

Absolutely amazing.

Natasha, what do you think
of Luca's short rib?

Um, it's got a lot
of brown on brown.

But 60 minutes,
short ribs, it's brave.

These entree dishes certainly
look restaurant-quality.

Please, let's head
to the restaurant.

My dish is a melody.

The judges may say
it's very heavy.

I'm glad I make
such a heavy food.

With Natasha, they look
like they're on a diet.

Natasha, please bring us
your entrees.

Thank you.

Thank you.

beautiful.

Tell us exactly what it is.

A five-spice monkfish

with infused jasmine rice
and a coconut curry sauce.

First impressions...
the color and the sear

on the monkfish is divine.

Thank you, chef.

This dish that you presented,
arguably the prettiest dish

I've seen in four seasons
of MasterChef now.

The cook on the monkfish
is awesome.

Protecting it in caul fat,
searing it evenly,

shows a lot of skill,
but the only thing

that is almost too much
is that amount of heat.

Maybe a little coconut milk,
something to kind of sweeten it

or balance it would be
the only thing I would change,

'cause everything else is
literally like edible dynamite.

- It's awesome.
- Thank you so much.

Wow. The complexity,
the balance of heat,

the persistence
of that curry on the palate,

it is amazing.

You've elevated
the rusticness of a curry

into some form of elegance.

Quite honestly,
you've just pulled off

one of the most difficult fish
to get right.

Great job.

Thank you.

Luca, please present
your entree.

Thank you.

This is a tamarind and balsamic
braised beef short ribs

served with sunchoke
and truffle puree,

sauteed chanterelle mushroom,

and watercress leaves
and puree.

It looks fantastic.

I'm hoping it tastes
as good as it looks.

If these aren't cooked
tender enough,

you could be
in serious trouble.

The only way to know if your
short ribs are cooked perfectly

is take a fork,
cut it.

If it falls apart,
you did a great job.

If it's tough,
gotta go back to school.

The only way to know

if your short ribs
are cooked perfectly

is take a fork,
cut it.

If it falls apart,
you did a great job.

If it's tough,
gotta go back to school.

That's what I didn't expect.

It's almost like a touch
of my knife

just opening up.

Incredible.

And here's the magic,
the glistening piece.

Boom!

On the money.

The short ribs
are cooked perfectly.

It's pretty phenomenal.

The short ribs are brilliant.

Slightly clumsy on the puree,
a little bit too much.

It's refined.
It's delicious.

But it's very, very heavy.

I don't want to finish up
with a heart attack...

Duck liver,
short rib, dessert,

then I've got to make love
to my wife.

So you've just killed me.

But you sent me six foot under
a very happy man

because that is delicious.

That is the kind of dish
that I would have,

seriously,
as my last supper.

Congratulations.

Thank you, chef.

This is a plate
that's created

with the sensibility of
an experienced restaurant chef.

And if I'm finishing
my entree

at Luca's restaurant,
I haven't had dessert yet,

I'm already thinking
about when I'm gonna make

- my next reservation.
- Thank you.

And to serve Gordon
his last meal

is a very unique
and privileged place to be,

so congratulations, Luca.

Everything here is here
for a reason.

It's the best dish

that I've ever tasted
from you, ever.

- Great job.
- Thank you, gentlemen.

You should both be
incredibly proud.

We are seriously blown away
by the standard

of these dishes today.

Please go back
to the kitchen

and prepare
for dessert course.

Thank you, guys.
Good job.

Thank you.

Wow.
How do you top that?

Luca's short ribs,
delicious.

That guy is the real deal.

If his dream is a restaurant
in Manhattan,

that should be
his signature entree,

and you could charge $35
for that,

and people
would line up for it.

Now look at Natasha,

taking this fish
and cooking it

like I've never seen...

Roasting it in caul fat,

the way it was plated
and presented.

Taking that monkfish
and cooking it the way she did...

Glistening, spiced beautifully
without tearing it,

just goes to show how far
she's come in this competition.

It literally
is anybody's ball game.

Yeah.

I'm very close to the title.

Unfortunately, next to me,
there is another person

that is as close as I am.

Anything can happen.

Natasha, Luca,
the good news is that you both

served us entrees way beyond
anything we've ever had

in the MasterChef finale
so far.

The bad news
is that right now,

this competition
is impossible to call.

So, Natasha and Luca,

the pressure is really
on the both of you

to nail your desserts.

Luca, what are you
making tonight?

A basil panna cotta

with tomato jam,
mascarpone and honey cream,

and granulated sugar.

Natasha, what dessert will you
be making for us tonight?

A lime panna cotta

as well
as a coconut panna cotta.

What?

So wait a second.

So you're making
two panna cottas?

- Yes.
- In one hour?

Yep.

Why, now,
adding more pressure on?

Go big or go home,
basically.

Of all the desserts
in the world,

we have come down
to a panna cotta showdown.

Your final 60 minutes

inside the MasterChef kitchen

starts...

Now.

The last cook
of the season.

But what a strange move
for Natasha.

I think she might be taking
too much of a risk.

I don't know if you
can do two panna cottas

in one hour.

Luca's dessert
is a basil panna cotta

with a sweet tomato jam.

Tomatoes in the dessert...

I mean, tomatoes are a fruit,

but how
is he gonna caramelize them

- and make them sweet?
- It's really dangerous

to not have it go savory.

I'm making a dessert

that was never seen
anywhere in the world.

I'm putting ingredients
that usually

are for a salad
into a dessert.

But if I make
the tomato sweet,

it can work in a dessert.

- Let's go, guys.
- Let's go, guys.

All right, Luca!

[bleep].

I realize I forgot
to strain my panna cotta.

This is a disaster.

Uh-oh.

The MasterChef finale,

the most important dessert
of my life,

and I make
such a stupid mistake.

Did I just ruin my chances
to win MasterChef?

Mamma mia.

[bleep].

Mamma mia.

I forgot to strain

my panna cotta.

This is a disaster.

Now I have to rush
and remake all over again.

Come on, Tasha!

Wow. Natasha has got
the panna cottas already

in the fridge.

- Luca?
- Yes, chef.

- So you're starting again?
- Yes, chef.

Are you changing
the dessert?

No, no.
I am doing the same.

I have time to...
it's going to set.

Enough time to set.

- Good luck.
- Thank you.

Come on, Luca!

Natasha, you've
certainly created

a lot of pressure
for yourself.

How are you feeling
about the dessert as a whole?

Do you think
it's competitive?

Now thinking again about it,
maybe I would have tried

to do something
a little bit different.

But I really like the flavors

of the coconut
and the lime together.

They pair well.

It's been a long journey.

Your family's here.
Your son is here.

- You're right.
- Good luck, Natasha.

Thank you so much.

Go, Luca!

Graham, that looks
very liquid from here.

There's a real chance
that we may be eating

- cream basil soup.
- Basil bisque.

I just need
to cross my finger and pray

that my panna cotta sets

in time for me to plate it.

Luca is extremely creative
when it comes to food.

He takes a lot
of really huge risks.

I know that Luca
is gonna win.

Natasha's smart
and very strategic,

and game plans really well.

But she knows
how to change a plan

and make tough decisions.

55 minutes gone,
Natasha, Luca.

Five minutes to go.

I'm pulling out
my panna cotta.

Coconut
is set beautifully,

and I go for my lime,
and my lime panna cotta

is not good.

So I end up just tossing it
in the trash.

Oh!
Look at Luca's face.

- You're not serving them?
- No.

Come on, Natasha.
Let's go.

Bring it home.
Bring it home.

Here we go.
Ten...

nine, eight, seven,

six, five, four,

three, two, one...

Stop!

Natasha, are you happy
with your panna cottas?

Yes, chef.

Both are coconut
because the lime panna cotta

molded harder,
so I decided not to use it.

Luca, anything missing
off your plate?

Absolutely no, chef.

good.

Now it's time
for the most important tasting

of your lives...
The final course.

Let's go.

When you present a menu
and then you change it halfway,

doesn't make a lot of sense.

Maybe she wanted to show off

a little bit too much.

Natasha, please bring up
that stunning dessert.

Thank you.

Describe your dessert,
please.

A coconut yogurt panna cotta

with a passion fruit coulis

and some edible
flower arrangements.

- Here, please.
- Sorry.

You're bouncing
my taste buds around

like they're inside
a pinball machine.

The passion fruit just brought
the whole thing alive.

Flowers gives
that little bit of spice.

If I could change one thing,

I would have put more
on the plate,

'cause it's that delicious.

Thank you, chef.

It's perfectly balanced.
Like Gordon said, it's awesome.

It's a great way to finish,
and most of all

is it's the perfect ending
to the menu

that you made.

You should be super proud.

I think that the consistency

of the panna cotta itself
is delightful,

and it has
that punchy brightness

from the yogurt
that allows it

to kind of clear your palate
after your white-hot monkfish.

But then I'm asking myself,
is it perhaps too simple?

You know, should there
have been one more component?

But, that being said,

it was the perfect ending
to your incredible story.

- Thank you. Thanks.
- Great job.

- Well done, Natasha.
- Thank you.

Okay, Luca, let's go.

Please describe your dish.

This is a basil panna cotta

with tomato jam,
mascarpone and honey cream,

and granulated basil.

It looks like an appetizer.

It doesn't strike me
as a dessert.

I'm intrigued.

Luca...

The texture
of the panna cotta

is sublime.

But it's got
a savory taste

without being sweet.

But then the thing explodes

with lusciousness,
excitement, when you add

that tomato jam.

Theoretically,
it shouldn't work.

Yet it does.

It's wacky, it's delicious,
and, yeah, you've got me.

We always say
we want to see you on a plate.

I don't think
there's anything

that you've put up
that is more you.

It's out of control.

It's refined in its technique,

and it's based and rooted
in classic Italian culture.

I love it.

- Good job.
- Thank you.

I really like
this dessert.

Structurally, though,
I think there are some issues.

I think that the jam
should be a layer underneath,

and then the panna cotta
should lay on top

and maybe the mascarpone
in between,

because I really feel that you
must have each in every bite.

So I think this is a dish

that satiates my intellect

perhaps more
than my palate.

Good job, Luca.

Thank you.

The next time
we see you both,

we'll be crowning one of you

America's next MasterChef.

Please make your way back
to the MasterChef kitchen.

Thank you.

I mean, what a way to end
two fabulous dinners.

Mm-hmm.

I'm so proud of everything
that I've done today.

It has been a feat
to put everything out.

I just really hope that,
at this point,

I've done enough
to win the title.

This woman has an amazing level
of presentation.

From her appetizer,
her entree, her dessert,

there's that level
of consistency across the board.

I work so hard to get
to this point.

Everything I had
is in those plates.

This is not like a hobby.
This is my life.

Any one of those dishes,
I would be proud to serve

in a dozen restaurants
tonight.

How do we even begin
to separate them?

You got to look
at each dish,

you've got to look
at the progression

- of the three-course dinner...
- Sure.

And you gotta look
at the journey.

For the first time,
shall we make it a draw?

Unbelievable.

For the first time,
shall we make it a draw?

We can't.
We can't do that.

- It's close. It's close, though.
- It's so close,

but one person
had that slightest of edges.

This is the most important
moment of my life.

This is my dream.

I just hope that
when I wake up,

I have the title in my hand.

I'm so proud of everything
that I've done today.

I feel like
I put everything in it.

My heart, deep inside,

is telling me,
yes, I'm gonna win this.

We'd like both of you
to come up here

and switch places with us.

You've earned your place
on this stage.

This has truly been
the toughest,

the most difficult decision

we've ever had to make

in the history
of this competition.

But as you know,
there can only be one winner.

One of you is about
to receive $1/4 million,

the opportunity to publish
your very own cookbook,

and get their hands
on this stunning trophy.

And one of you
will have the right

to call yourself
a true MasterChef.

The winner of MasterChef...

Congratulations...

Luca!

Go, Luca!

For you, sir.

Came here from another country

because America
is the best place in the world.

This is where dreams
come true.

Congratulations.

And now, I am
America's MasterChef.

Oh, how incredible.

How are you feeling?

It's unbelievable.

And to win the title
in front of my wife, my sister,

my dad...

This is so special.

I'm so proud of you.

I can't believe it.

Natasha put up a huge fight.

She's a great cook.

I think that Natasha
will have a beautiful future.

So great.

I've learned so much,
and I've grown.

And it's not the end.

This is just gonna catapult me
into the direction

I want to be.

Ole, ole, ole,

Luca, Luca

ole, ole, ole, ole.

Whoo!

If you think
you've got what it takes

to become
America's next MasterChef,

just like Luca,

then please
visit MasterChefcasting.com

for more details.

Seriously, good luck.

I am America's MasterChef.

Whoo!

sync: Ajvngou
www.addic7ed.com