All language subtitles for MasterChef.US.S13E20.720p.WEB.h264-EDITH

Gordon: Previously on
"MasterChef"...

Welcome, everyone,
to "MasterChef: United
Tastes Of America" finale!

- Yeah!
- ...the final three
began the epic battle

for the title of MasterChef.

- You must make a full
three-course meal.
- Yes, Chef!

First up, appetizers. Go!

- Come on!
- All right, Jennifer!

If this egg yolk breaks
in this raviolo, I'm done.

- You got it, Kennedy.
- Show us your artistry,
baby girl.

I've made for you
a lobster succotash.

- Absolutely love this dish.
It's delicious.
- Thank you.

Grant, it's delicious.
It's everything you want
from an egg yolk ravioli.

- Thank you, Chef.
- Kennedy, it looks
absolutely stunning.

Like a cover of
a famous chef's cookbook.

And the flavor pairings create
something that's really magical.

- Thank you, Chef.
- Next up, the entrée round.

Y'all ready for some venison?

Kennedy's attempting
to cook a rabbit.

I've never even worked
with rabbit before.

Get that wrong,
it's game over.

With Grant's pork tenderloin,
he hasn't even started

searing them yet
and we're halfway.

It's stressing me out.

Gordon: Tonight,
the grand finale continues...

You're one course away
from being crowned America's
next MasterChef.

...as the three finalists
finish their battle
for the title,

the trophy, and a quarter
of a million dollars.

- My snow's not working.
- I've never seen her
like this before.

- ( bleep )
- Jennifer is a little bit
in panic mode right now.

- Oh, my gosh.
- Uh-oh.

- It's getting intense.
- This kind of dish floats
around the dining room

in our restaurants
and it's a head-turner.

This is a full-flavored dish

that is the perfect ending
to your menu.

America's next MasterChef is...

( cheering )

Gordon:
Just over 23 minutes to go.

- Let's go!
- The big question now for Grant

is when does he start cooking
that loin of pork?

- Yep.
- Within the next five minutes.

- Got to.
- Yeah.

- Grant: Yeah. We're good.
- There you go, Grant.

- Perfect, Grant.
- Atta boy.

Pickling the cherries.

Kennedy over here
going on a huge high wire act
with this rabbit.

And then she's
gonna use beet root
and the pickled cherries

- to also be a big part of it.
- Does she have
too much going on?

- Is her dish too ambitious?
- Gordon:
It's all about the taste.

It's a difficult protein
to get right. It needs to be
cooked perfectly.

So fingers crossed
she gets that absolutely nailed.

- Jennifer, watch your sauce.
- Got it.

Jennifer has her venison rack
in the oven.

And on her venison
Jennifer is proposing
a bordelaise sauce,

a red wine sauce,
which can't be too sticky,
too thick.

- It can be too liquidy.
- Aarón: You're right.

I mean, the idea of
the consistency of Jennifer's
sauce is gonna be key.

- Mm-hmm. Absolutely.
- A little multi-tasking here.

- Yeah!
- Come on now!

- ( cheering )
- Come on, friends!

- ( cheering continues )
- Grant: Looking nice.

Kennedy: Whew! Perfect.

Just need this to be done.

- Venison looks beautiful.
- Right, how are we doing?

- What do you think?
- Yeah, good. It's still
quite rare there.

- I'm gonna give it
another minute.
- You want it rare or mid rare?

- Where are we going?
- Mid rare.

- Mid rare, okay.
So another two minutes.
- Yeah.

- Yeah.
- What's the oven on?

It is on 450.

Right, I love that.
Sauce is delicious.

Really good indeed.
Just be careful
to not over-reduce it.

- Jennifer: Okay, yes.
- How are you gonna bring it
together on the plate?

You know, my goal here
is to plate it

as if you were sitting
in a Michelin star restaurant.

You know,
I want you to get a bite

of that nutty cream purée

with this rich sauce
with my venison.

Love that. You realize
slicing venison too hot

is gonna put blood
all over the plate,

- which does not look good.
- Yes.

So it needs to rest, okay?
So be smart.

- Okay, yes, Chef.
- Good luck, come on.

- Great job, Jennifer!
- Let's go, Jennifer!

There you go.

Doing good, doing good,
doing good.

- Go, Dad!
- Sav: Pour it over.

- Yes, that part. That part!
- There it is.

- Beautiful, Kennedy.
- Whoo!

Last ten minutes, guys.
Ten minutes to go. Come on!

Here we go.

Jennifer:
Oh, beautiful.

Kennedy:
Whoo, baby! Okay.

Grant: Look at that,
look at that. Let's go!

- Grant's pork
is out of the oven.
- Aarón: Nice.

- Gordon:
Baste, baste, baste.
- Yes, Chef.

- How's that temp, Jennifer?
- Looking beautiful.

So there a lot of meats resting.

Pork loins are resting
and the rabbits rest up.

My big worry is that
Jennifer's venison rack,

if she hasn't rested it
before she slicing it,

honestly, that plate
is gonna implode with blood.

She has not net now
because she doesn't have time
to cook another one.

- No.
- So whatever the temperature
on that venison rack is,

- that's what she's gonna serve.
- That's right.

Okay. Come on.

Here we go.
The moment of truth.

- ( squeals )
- ( cheering )

- Whoa!
- Yeah!

It's pink. It's good.

- Whew.
- You got this, Jennifer!

We're coming down to
our last five minutes, guys.

- Gotta start thinking
about slicing your meat!
- Beautiful!

- God, every single
one of these...
- I know.

- They are all so good.
- It's a crazy fight now

between Jennifer, Grant,
and Kennedy.

They are bringing something
different to the table.

Slice that meat thin! Yes!

Oh, my God, Ken,
those look so good.

There's so much at stake
for these three tonight.

There the title,
there's the money,

there's the trophy,
and at this point,

it's not just getting
to the next day.

It's changing
their lives tonight.

- Shake it up!
- Yeah! Go, G, go!

- All right!
- But we all know it really
lands on the entrée.

This is where
they prove themselves that
their menu makes sense,

that they're bringing all
of their skills to the table,

and I don't even
think I envy them
for a minute tonight.

It's so tough. That pressure?
I can't even imagine it.

Gordon: Last two minutes, guys.
Here we go. Two minutes!

Grant's gonna have
to start thinking about
slicing his pork soon.

Come on, Grant.

Look at that.
That's medium pork
right there, baby.

- Uh-huh. Yeah!
- Oh!

Jennifer: Perfect.

- Yeah, Jen.
- Plate, plate, plate.

Things are about
to get messy, y'all,

so if you're in the front row,
I apologize.

Dang, girl.

- Yeah!
- ( cheering )

- Go, Ken!
- Yes!

Look at Kennedy's plate.
Oh, my goodness me.

Killing it. Literally.

One minute to go!
Come on!

- Aarón: Homestretch!
- Go, Dad!

- Whoo!
- You got it, Jennifer!

- Let's go, Kennedy!
- Let's go, Kennedy!

All: Ten, nine,
eight, seven, six,

five, four, three,
two, one.

- And stop!
- ( cheering )

Love you.

- Oh, my God.
- They all look fantastic.

Jennifer: Bring it in.
Love you, guys.

- Grant: Great job, guys.
- ( Kennedy sobs )

- Kennedy!
- Kennedy, you got this.

Kennedy:
I'm feeling very emotional.

My story is really true and dear
to who I am as a person.

I put my heart and my soul
on every single plate.

I'm just happy that
I really pulled it all
together in the end, so...

Well done.
What an amazing performance.

All of you,
please, make your way
around to the front.

Yes!

Now for the most exciting time
of the evening,

to taste your delicious entrées.

Grant, can you please bring
your entrée forward? Thank you.

Grant: I think
I did great at my entrée,

and I think
I really stepped it up.

I really wanted
to make sure that I could
put Iowa on a plate.

This dish hinges on the pork,

and if I didn't nail it
like I think I did,

then I could have
one foot out the door.

Grant, can you please
give us a little insight
on what you prepared?

Absolutely.
We have pork loin medallions

with a salmoriglio sauce,

an agrodolce celery root purée,

and beer-braised
fennel and onion.

What I like about this dish
aesthetically

is the progression
of the menu.

'Cause I'm thinking about
the raviolo al uovo

as an appetizer,

and this is like
a really nice follow-up.

And the plating style
is really, really beautiful.

- Can't wait to taste it.
- Thank you, Joe.

Shall we?

Pork is delicious.
You've cooked it
absolutely spot-on.

You know,
it's moist, it's pink.

If I was a vegetarian tonight,

I would literally just OD
on fennel cooked in beer,

'cause it is absolutely
delicious.

You have some really
exceptional elements

of this dish
that are just so memorable.

This agrodolce
with the raisins,

you could put that
on a dirty boot and eat it.

You know what I mean?
It's that good.

- But the pork
is a little bit simple.
- Mm-hmm.

I don't know if you could
have done a little spice rub
with fennel pollen perhaps.

But with that being said,
I think it's delicious.

Thank you so much.

Everything on this dish
has a purpose,

and it is done
with a high degree of flavor.

- Good job.
- Aarón: Thank you, Grant.

- Thanks, Grant.
- Good job, baby.

- Listen, he's cooked it
beautifully.
- Yeah.

Each of the plates
look identical.

And that's a tough call,
loin of pork.

- It's true.
- Yeah.

Joe:
Okay, the next entrée
we'd like to try

comes from Kennedy.
Please bring it down.

Yay!

I've taken a huge risk
by doing rabbit for my entrée

because it's a difficult
protein to nail.

But I'm really confident
about the dish.

- Smoke it, baby!
- Oh, my God.

It might be a little too
avant garde for the judges,

but this dish is 100% Kennedy.

I'm kind of a shocking person
in general.

- ( cheering )
- ( laughter )

Okay, Kennedy,
what did you make for us?

I have made rabbit saddle,
seared rabbit liver,

pickled cherries, beets,
and a juniper berry sauce.

- Joe: Wow.
- I wanted to paint a whole
picture here with my entrée.

It's a foggy night and you're
going hunting for rabbits.

Kennedy, you always
bring this sort of uncertainty
to this competition,

'cause we never know
where you're going.

- And, I mean,
I'm just dying to dig in.
- Thank you, Chef.

You know, a lot of the times
with these very whimsical,
highly artistic dishes,

you raise the stakes
on yourself because I think
that what we're gonna eat

and the flavor behind it
has to be at the same level
as the concept art.

Gordon: What's the mousse
inside the saddle, please?

So, I took the extra parts
of the rabbit

and I put a little bit
of cream and some herbs.

Oh, boy. Kennedy,
it's go big or go home right?

And you've gone big.
You took a big risk tonight.

The rabbit, it's a difficult
protein to get right.

Dangerous move.
I don't know what it is
with you and danger.

Kennedy, it's go big
or go home, right?

And you've gone big.
Took a big risk tonight.

The rabbit, it's a difficult
protein to get right.

Dangerous move.
I don't know what it is with
you and danger, but, uh...

I love it.
I really do love it.

Rabbit's delicious.
It's moist and it's beautiful.

But be careful with
the garnishing, please.

Because you've got so much
earthiness going on here.

But the hero, as the rabbit,
is absolutely nailed.

- Great job. Really good.
- Thank you, Chef.

For me,
the most sort of memorable

and compelling
elements of this dish
is the gravy,

and juniper was such
a smart move.

And I love the fact
that you celebrated beet.

I agree with Chef Gordon,
it needed to be shaved thinly

and make a little
sort of a salad.

But other than that, great job.

Thank you.
Thank you, Chef.

- Oh, boy.
- The technique and the flavor

really do kind of support
the narrative that you're
bringing to the table.

The cook and the flavor
and the seasoning on
the rabbit is perfection.

The greens are amazing.
The juniper sauce is incredible.

Those three components--
perfect, simple excellence.

Gordon:
Good job. Thanks, Kennedy.

- ( laughing )
- Yeah!

Right, Jennifer, please
make your way down, thank you.

- Go, Jennifer!
- Let's go, Mom!

Jennifer:
After the appetizer round,

I've got some ground
to make up.

The main thing that counts here
is my venison,

and I really hope it shines
as the star of the dish.

I have made for you
a rack of venison persillade

with roasted root vegetables,
a parsnip potato purée,

- and a bordelaise sauce.
- It's beautiful.

I mean, it's pink,
it's rested correctly,
and you've nailed it here.

It looks very high-end.
It looks immaculately curated.

The crusting looks even
and well-seasoned,

and also very restaurant-y
looking.

I'm just wondering
on the consistency.

We got center cuts, and Aarón,
you left an end cut on his.

- Is there a strategy?
- No, no, I just sliced them
every two pieces.

There is some inconsistencies
as far as, you know,
just the cutting.

The Chef's looked
a little bit sawed.

- Gordon: Shall we?
- Yep.

Thank you.

I would love for you
to taste a bite of the purée

with the bordelaise
and the venison--

I love the fact
you tell us how to eat
now as well.

But don't worry about that.
We know how to eat.

Thank you.

Listen, um, the venison
you've nailed.

The cook on the venison
is absolutely beautiful.

It's melt in your mouth,
and it's just-- yeah.

- Absolutely spot-on.
- Great job.

Obviously, with a big rack
like that, it just needs
a touch more seasoning.

Bordelaise sauce
slightly over-reduced,

'cause it's just gone
a little sticky.

But I'm just so pleased
that you cooked the venison

that we were all worried about

to absolute, utter perfection.

- Really good job.
- Thank you. Thank you, Chef.

For me, the vegetables
are just a tad underdone,
but they're well-seasoned.

There's a lot
of really great things
that you accomplished

with a very
difficult protein, so--

- Thank you. Thank you.
- I commend you.

The flavor profile
is quite delicious.

And, really,
the bite of the crust venison,

purée, and red wine sauce
together is quite magical.

So very, very, very good job.

- Thank you so much.
- Thank you, Jennifer.

- Whoo!
- Love you, Jenifer.

- Great job!
- Okay.

Listen, you three, well done.

Please head
back into the kitchen

- and start clearing down.
- ( cheering )

Yeah!

Interesting.
Now we start to combine

their appetizer
with their entrées...

- Yep.
- ...and how is
this menu shaping up?

- Jennifer, I mean, venison
cooked beautifully, right?
- Aarón: Yeah.

But how does that compare now
with the lobster followed
by the venison?

- I think she's going decadent.
- Classical French, right?

- Yeah, and she also
understands how to go big.
- Yeah.

Joe: I have to think
that Grant's menu

is the most evolved
as far as being on theme.

From the appetizer
to the entrée, I agree.

Joe:
The raviolo, I loved it.

It's just too bad he didn't boil
the ravioli a little bit more.

But I love the boldness
on Grant's agrodolce
with the raisins.

But the pork was very simple.

Kennedy was consistent with
the appetizer to the entrée,

the sort of flashiness
of the plates.

Joe: The steelhead trout
was delicious,

but it was almost
a competitor of the rabbit,

- not a predecessor
of the rabbit.
- Interesting.

Does her need to tell a story
and create art on a plate

- subvert the basic flavors
of what we're eating?
- Yeah.

- These guys aren't
making it easy for us.
- Nope, not at all.

- Gordon: Incredible.
- Let's see what dessert brings.

Let's go. Amazing.
Amazing, amazing, amazing.

Okay. Wow. Well done.

You three, please make your way
back to the front.

Give them a round of applause,

ladies and gentlemen, please.

Great job. What a night!

Three phenomenal entrées.
All of you, well done.

Now, it's time
for the final course
across this epic season

of "MasterChef: United Tastes
Of America" finale.

One course away
from being crowned America's
next MasterChef.

- Yeah!
- Gordon: It's anyone's game.

- You guys ready?
- Yeah! Let's go!

- Yeah!
- ( cheering )

So, it's time
for the dessert course.

Now, listen closely.
This might be the hardest
course of all.

And most importantly,
it could be the knock-out punch
to your rivals.

And let's not forget,
there's a quarter of a million
dollars on the line.

Guys, you will have 60 minutes
to make your desserts.

Please tell us
what you'll be making.
Jennifer?

For my dessert, I'm making
my I Love You cake.

It's the cake
that my husband served

on the night that
he told me he loved me.

It is a chocolate raspberry
mousse cake

with a Chambord
raspberry coulis,

crystallized raspberries,

and a beautiful chocolate
mirror glaze.

Love that.
Amazing. Grant?

Keeping with my Italian heritage
and then into my Midwest roots,

I'm gonna be doing
a play on an affogato.

So you'll have a torn stout cake
with a coffee stout mousse,

a coffee ice cream,
and a chocolate pizzelle.

Wow.

Kennedy, what will you
be making for dessert?

I really want to show
the Colorado night sky
with my plating.

It's called Moon Shadow,
and I'm going to be doing
a black sesame cake

with a dark chocolate ganache,
blackberry mousse,

and a yuzu
white chocolate snow.

Love that.
Right, well done.

Here we go. This is it!

- All right, y'all!
- Are you three amazing
chefs ready?

Yeah! Let's go!

Good.
Your 60 minutes starts now!

- Let's go! Come on.
- All right, let's go!

Let's see, I need chocolate.

Reagan: I'm rooting
for all three of them,

but of course
I want Jennifer to win.

- She's from the South!
- Blackberries.

- But I do believe
that Kennedy is leading.
- Black sesame.

I know that Kennedy is under
a lot of pressure right now

because this is not her area.

She is not known as a baker.

I think that Grant
is taking a risk.

I don't know how I feel
about beer being in my sweets.

So we gonna see
how this turn out.

- Go, Mom!
- Thanks, honey.

This is Jennifer's wheelhouse.

She pulls this dessert off
the way I know she can?

She's walking out of here
a MasterChef.

- Great job!
- Let's go, Jennifer!

Thank you, friends.
Go, South!

- Let's go.
- Whisk, whisk, whisk.
Whisk, whisk, whisk.

The jeopardy of working
with any dessert is about
the chemistry.

You can't be
too grams short of sugar.
It needs to be exact.

Sav:
Jennifer, are you making
a mirror glaze, girl?

- Oh, you know it.
- Whoo, I respect you for that.

Jennifer's, you know,
that I Love You cake,
there's a lot going on there.

That raspberry mousse
inside that chocolate mousse,

and then finished
with that beautiful sheen,

that's a lot
to accomplish right?

- Aarón: Yeah.
- Joe: Yes.

There we go.

We're good, we're good.

- All right, Grant.
- Booze it up.

Nice and chocolaty.
Nice and stout-y, baby.

Grant, um,
playing to his strengths.
Beer in dessert.

What do you think
about the heaviness and
the richness of stout?

It's hoppy, it's yeasty,
so you have to be careful
what you pair with that.

Joe: Coffee's bitter,
chocolate's bitter,
stout's bitter.

That's a whole theme.

- Uh-oh.
- You got this, babe.

Ooh, extra dark.

Yeah, I want it to look
like the night sky,

so I'm putting
extra black in it.

- Kennedy, how cool does that
black sesame seed cake sound?
- Aarón: Yeah.

- Sounds amazing.
- But I think she's got
the hardest job tonight,

Kennedy, because
those first two courses
had the wow factor

in terms of presentation
and the flavor profile.

How do you lift a dessert
better than the previous
two courses?

I just hope that Kennedy's
dessert is not too whimsical.

Because we can't
just hear the story
and look at the plate.

- We have to eat it.
- Yeah.

Y'all making great time.

Yeah, y'all are moving so fast.

Tonight, 60 minutes is not long
for a phenomenal dessert.

10 minutes in,
you should have--

whatever cake you're gonna have

- has to be in the oven.
- Exactly.

- All right, JJ!
- Get it in!

Get it in the oven.

Let's go, baby.
Cake's in the oven.

- ( indistinct shouting )
- Whoo!

- Set that timer, Ken.
- Gordon: Final course, guys.

Come on, 10 minutes gone,
just over 50 minutes to go.

- Yeah!
- Come on!

Y'all got it!

- Final hurdle,
how you feeling?
- I feel great.

In terms of the actual cake,
what's the shape?

Where are
we going with this?

So basically
I have my snow laid out

in the shape of
a crescent moon,

and then my cake
is in a circle

representing
the shadow of the moon.

And then the garnishing,
is this like a fake snow?

You get caster sugar
actually up to 275 degrees

and you add yuzu
white chocolate to it

and it turns it
into a snow consistency.

- Mm-hmm.
- It's delicious, too. Yeah.

I haven't seen your dessert work
in this competition so far.

- No!
- Is it a weakness? Is it
an Achilles' heel for you?

It definitely is.
I would not consider myself
to be a baker.

I don't even
personally like sweets.

But if I were to eat a dessert,
this is what I would eat.

Keep up that momentum,
girl, please. Good luck.

- Thank you so much, Chef.
- She is killing it.

- Grant, is that
your ice cream?
- Ice cream, yeah.

- Nice.
- Yum.

- Smells good.
- We can smell it from here.

- Yeah, it smells awesome.
- Lot of coffee, huh?

- Whoo.
- Jennifer, how we doing?

Hello, I'm doing good.
I'm just rotating my cake here.

So, this idea
of the I Love You cake,

did he capture your heart
with the cake or vice-versa?
How did that go?

He had the table dressed
with rose petals,
a bottle of wine,

had the beautiful cake
and beautiful card,
and said, "I love you."

So did he wear, like,
a smoking jacket or something
with leopard print?

He is an Italian stallion,
you know.

Orale! There we go!
Watch out!

- Hey!
- Oh, boy.

Do you feel that everything
is going to play a very
instrumental part

in the overall flavor
and result?

- It is. Absolutely, you know?
- Okay.

And also, Arkansas,
we have beautiful berry farms,

and so I'm representing
my home state here as well.

I appreciate the fact
that you're taking it
to the next level.

You're gonna
continue this theme

of the South meets France
and all that decadence.

And this is an opportunity
to really show off.

So best of luck,
okay, Jennifer?

- Thank you.
- Come on, give it up
for Jennifer, y'all.

- Yes.
- Great job, honey!

30 minutes gone.
Our last 30 minutes remaining.

Halfway, guys!
Come on, keep it going.

All right, Grant.
So, we're going with
the great tradition

- of Italian coffee desserts.
- Absolutely.

A really simple dessert.
You're elaborating tonight.

So I'm gonna incorporate
all my favorite things.

We have cake, we have mousse,
we have ice cream,

which is my absolute
favorite dessert,

and then I'm gonna have
that beautiful crunchy pizzelle

that will bring some
extra texture to the dish.

You're making ice cream
with liquid nitrogen, right?

- I am, absolutely.
- You've done it before?

I haven't done it before.
This is gonna be the first time
that I'm doing it today.

But I feel like
it's worth the risk.

- Best of luck to you, Grant.
- Thank you so much, Joe.

- Go, Grant!
- Good job, Grant!

We're now down to 20 minutes.
The final 20 minutes.

- Whoo!
- Come on! Keep it going.

- Kennedy, you making some snow?
- I'm making some snow, baby.

- Ooh!
- Oh, I didn't get it
hot enough!

Nope. Didn't get it hot enough.
Redo.

- No snow. It didn't snow.
- It wasn't hot enough.

Kennedy's first attempt
at making that snow
did not work.

- ( bleep )
- You got it, Ken.

- Gordon: She's going again.
- Oh, we've got goggles.

- Mad scientist time.
- There you go, Grant.

Grant The Science Guy.

- Whoa! Yes!
- ( gasping )

Gordon: So, Grant, he's pouring
in that liquid nitrogen now
to his crème anglais.

That's what
turns it into ice cream.

Too much and it's gonna
turn the ice cream grainy
and granular.

Grant:
Just a little bit more. Yeah!

Looking good, Grant.

( cheering )

Mmm, so good.

Gordon: The jeopardy
behind Jennifer's dessert

is that raspberry mousse.

'Cause she's setting
a raspberry coulis inside
the mousse, right?

- Aarón: With gelatin.
- With gelatin. That's hard.

Yeah, and the temperature
needs to be right on point.

- Perfect.
- Looks so good, Jennifer!

- How you doing, Ken?
- I don't know what's going on.

- You good.
- I'm a bit confused.

You're gonna figure it out.

Kennedy is still trying

to make that faux snow with
the crystallized sugar work.

Wow. Pivot and move on
if it's not working,

- especially with a dessert.
- But think about what
an integral part

of her dessert
is the snow aspect of it.

She's painting this picture
of the Colorado night
and you need snow.

Ooh, I hope the snow
works this time.

Come on, snow.
Come on, snow.

- My snow's not working.
- What?

- It's not working.
- What do you think it is, Ken?

- ( bleep )
- Hey, take a breath.

It just won't go.
I don't know what she's trying
to get it to do,

- but it won't do it.
- So, Kennedy always portrays
this very strong exterior,

but she looks nervous
for the first time.

Yeah, you're right.
For the first time.

Never seen her
like this before.

Kennedy's starting
to do the snow again.

This is the third time.
Stop it.

Ah, come on, Ken-Ken.
Come on, Ken.

( sighs )

Gordon: Kennedy's starting
to do the snow again.

This is the third time.
Stop it.

- That's only a garnish, right?
- Aarón: Exactly.

But I think to tell the story,
it's such an important element.

All right, Kennedy,
you got this.

( sniffles )

You got it.

Oh, God. Come on.

You can hear a pin drop.

- We got snow!
- ( cheering )

White chocolate snow is done.

- She didn't give up.
- I love it!

- Wow.
- You gotta be a fighter.

- Aww, I'm so proud of her.
- I was nervous.

( bleep ) Whew!
I was nervous.

Never give up!

Last 10 minutes, guys,
come on!

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

Come on.

All right, let's do this.

Okay, Jennifer's going
with the liquid nitrogen,

- this time over
the raspberries.
- Aarón: Okay.

Which freezes the raspberries,
then she's gonna break them up,

- which will be
an amazing little garnish.
- I love that idea. Yep.

- Freeze those berries!
- Okay.

- Careful, Jennifer.
- Is that a little waffle maker?

It's a pizzelle maker.

A little Italian
chocolate cookie for ya.

Kennedy:
Looking good, baby.

Kennedy's got her cakes
out of the oven.

- Joe: They look dense.
- She had her cakes in there,

Kennedy, for 36 minutes.

Gordon:
That's a really long time.

I'm a bit worried those cakes
are gonna be dry and overcooked.

Aarón: Yes.

Last five minutes guys.
Five minutes to go.

- Five minutes. Let's go.
- Come on.

- Let's go, let's go!
- Gordon: Last five.

Aarón: Yeah, yeah.

Ooh, they're going down
to the dang wire on this.

- It's getting intense.
- Jennifer is running
way behind right now.

She has to get the ganache
on that chocolate mousse.

- Jennifer's a little bit
in panic mode right now.
- Yeah.

Sav: Pour it. Pour it on.
Yes! Yes!

- Yes, Jennifer!
- Nice!

You're doing great, Kennedy,
you're doing great.

- Beautiful.
- Gorgeous!

Gordon:
Good. Well done, Kennedy.

- Yeah. Oh, yeah.
- Let's do this.

60 seconds to go.
Last minute, guys. Come on!

Let's go, Jennifer!

- Sav: One minute! One minute!
- Stay focused, Jennifer.

- Let's do it, Grant!
- Okay. Oh, my gosh.

Kennedy, you can do it.
Let's go!

- Beautiful.
- Yes, Kennedy!

Yeah, Ken.

- You got this, babe.
- We're good, we're good.

- Let's go, Grant!
- Let's go. Come on, Grant.

Let's go. Finishing touches.

All: Ten, nine, eight,

- seven, six...
- There it is.

...five, four, three, two, one!

- Gordon: And stop!
- Aarón: That's it!

- Man!
- Ken! You got it.

- Really good.
- You got it.

Whoo!

This journey's been really hard.
It's been a long journey.

That being the last cook
was just really intense,

and, um, I got everything
I wanted on the plate.

It looks as I envisioned,
honestly.

I'm just happy I got to be here
and do this.

And I'm happy, yeah.

I have my mom and my wife
and my dad over there.

They sacrificed
a whole hell of a lot
for me to be here,

and, you know,
I just wanted to make sure

that I put my best foot forward

to show them
that it was worth it.

And I'm just
so damn proud of myself,

so I just hope
the judges really see

this passion
coming through as well.

Jennifer: There's $250,000
riding on this dish,

and I'm just hoping
that the judges enjoy it

as much as I enjoyed making it.

Okay, it's time
for the final tasting

of the evening.

Please make your way around
to the front. Thank you.

( cheering )

Let's go, Mom!

- Well done!
- Well done!

- Whoop, whoop, whoop!
- Okay, Kennedy,

- please bring your dish up.
- Yeah!

- Let's go, Ken!
- All right, Kennedy!

Good job, Kennedy!

- Ooh!
- Looks so good.

Sav: Yeah, it does.
You got it, honey!

Kennedy, what did you
make for us?

This is really concluding
my story across my menu.

I really wanted it to look
like the night sky in Colorado.

So I made a black sesame cake
with a dark chocolate ganache,

blackberry mousse,
and a yuzu white chocolate snow.

I mean, just admiring it
as a work of art on a plate--

the spheres, the shapes,
the colors--

it really is quite beautiful.

I just hope that the flavor

can stand up to the beauty
that's on the plate.

- Yeah, thank you.
- Shall we?

Kennedy, this is
a hard dessert to get right.

I'm gonna be honest,
I think tonight is the first
time I've seen you struggle,

and I'm gonna
deal with the elephant
in the room first off.

Unfortunately,
the chocolate cake
is really dense.

But I love the saltiness on
the outside with that ganache.

So, really smart move there.
I'm so glad you stuck
with the snow.

That really works
with the blackberries.

I'm just not a big fan
of the texture inside, Kennedy.

- Okay, okay.
- More than dense, it's dry.

It has more of
the consistency of bread

- than it does of a cake.
- Okay.

Conceptually, the dish is nice
and the white snow's nice,

but unfortunately
in this scenario

it's the main protagonist
of this dessert,

so it's kinda hard
to get around it.

Aarón: Yeah, it almost
looks like a bagel,

and sadly it tastes a little bit
like that, Kennedy.

I like the concept
of black sesame cake,

I just think it needed
to be realized

in a different style of cake.

- Okay.
- Thanks, Kennedy.

- Thank you.
- Appreciate it. Thank you.

- Jennifer: Love you. Hey.
- Don't worry about it.

You did really good.

Right, Jennifer, please step up
and present us your dessert.

- Thank you.
- All right, Jennifer!

Jennifer:
When the judges take a bite
of this last dish,

I hope they taste
a representation of a woman
who's given it all,

who's become strong,
and who has a bright future
in the culinary industry.

Jennifer,
describe your dessert.

This is my I Love You cake.

It is a chocolate raspberry
mousse cake

with a Chambord
raspberry coulis,

crystallized raspberries,

and a beautiful chocolate
mirror glaze.

Jen, congrats.
It's stunning, it's decadent.

This kind of dish
floats around the dining room

in our restaurants
and it's a head-turner.

Let's just hope it tastes
as good as it looks.

- Shall we?
- Yes.

( exhales )
Jennifer, um,

honestly, I'm not
exaggerating when I say...

( exhales )
Jennifer, um, honestly,

I'm not exaggerating
when I say...

I love you.

- ( squeals )
- ( cheering )

- Um...
- Yes!

Chocolate's delicious.
It's rich.

The sponge is light.
It's incredible.

The raspberry coulis,
just a touch more
lemon juice in there.

But the actual
cake's exceptional.
Really well done.

- Thank you. Thank you.
- Seriously.

Yeah, I hope you can see
all the beautiful layers there

and how well it's constructed.

I'm so glad
that you put this forward

because a dessert
should be thought-provoking

and at the same time
easy to understand.

- Great job.
- Jennifer, we have
a situation here.

We have the I Love You cake.

We have Jennifer loves Brian.

Joe loves the I Love You cake.

So we have a very
sticky love triangle.

- Joe.
- I'll take that from you
any day, Joe.

All kidding aside, the highlight
is the actual cake itself.

It's kind of like
you don't taste the break

between the cake and
the chocolate and the cream,

and that's something
that's very,

very difficult to execute.

The coulis and the sauce itself

is a little more amateurish,

but this piece here
is perfection.

- Well done, Jennifer.
Thank you.
- Thank you so much.

Great job, honey!

All right, Grant,
could you please bring
your dessert forward?

- Thank you.
- Yes, Chef.

- Come on, Grant.
- All right, Grant!

You go, Grant!

Grant: You know,
I'm nervous right now.

But I know I put my heart
on a plate today.

In each of my dishes,
my appetizer, my entrée,
and now into my dessert,

I did everything I could.

And so I think this was
an absolutely perfect ending

- to my menu.
- Thank you, Grant.

What did you prepare?

Grant: Tonight I have
a torn stout cake

with a coffee stout mousse,

a chocolate pizzelle,
and a coffee ice cream.

This is gonna encompass
all those flavors

that you would see
in an affogato,

but you don't
have to do it yourself.

I did all the work
for you today.

Listen, Grant,

you took a big risk tonight.

There's not many lovers
of stout for a dessert.

It's sort of
a little bit maverick.

It's who I am.
I'm a beer salesman.

And so I really
wanted to show you

beer belongs
on fine dining menus.

- Shall we? Thank you.
- Yes.

What's salty? The gelato?

Yes, a little black sea salt

- on top of the gelato.
- Bravo.

Grant, you know, it's delicious.
It's you on a plate.

The gelato ice cream
is just exceptional.

It's rich, it's indulgent,
it's delicious.

Have to be careful
when you tear something warm.

It dries out on the inside.

But even individuals
who don't drink,

I'll still recommend
they take this ( bleep ) cake.

Wonderful.

Aarón: Grant, for me,
I think desserts

have to be anchored
in inspiration.

And you took
the idea of an affogato

and you embellished it
in a really cool way.

I think this could
have had the possibility

of being very one-note
texturally

'cause the cake is soft.

The ice cream and this
little wafer

really provides a nice
respite from that.

And it's super unique
and I really enjoy that.

- Awesome. Very cool.
- Joe: I would have to say,

just the gelato
deserves a commendation
because it is excellent.

Thank you.

The salt is a brilliant touch.

This is a very,
very full-flavored dish

that is a perfect ending
to your menu.

- Thank you, Joe.
- All right!

- Good job.
- Good job, Grant!

- Good job, baby.
- Oh, thank you.

All right.

Gordon:
Right, Jennifer, Grant,
and Kennedy, well done.

Please head back
into the kitchen. Thank you.

( cheering )

- I'm nervous.
- I know, right?

Right?

Right, now that we've tasted

all of your dishes,

we now need to focus

on who put out the best menu
of the night.

It's time for us to have
a very serious discussion

and determine who
has earned the title

of America's next MasterChef.

- Thank you.
- ( cheering )

Whoo!

( music playing )

- All right.
- How exciting
was that last round?

- Oh, my Lord.
- Come on, seriously.

Let's start at the beginning.

So, Jennifer's theme
was French fine dining

- meets the South, right?
- Absolutely.

So she started off
with her appetizer

with the poached lobster
with a corn...

Purée and a caviar
vinaigrette.

I thought the lobster
was delicious.

But it was very acidic.

You weren't a fan of that,
were you?

No, I wasn't a fan
of the vinaigrette.

I thought there was
a lot of it, first of all.

And I know that we were
screaming out for beurre blanc.

Yeah, but to follow lobster
with venison? Smart move.

The rub, beautifully done.
Sauce, slightly over-reduced.

- The venison was well-cooked,
and that's not easy.
- Beautifully done.

What let her down the most
was her butchering and cutting
was amateurish.

- Yeah. Her dessert?
- Beyond reproach. Excellent.

- Gordon: It was her best
dish out of her menu.
- Aarón: Yeah.

That sphere of cake
and cream and chocolate,

- it was really top-notch.
- Yeah, the best dessert.

So, Grant, his menu
was a nod to the Midwest

with the Italian influence.

You know, Grant
takes that huge risk
with that egg yolk ravioli.

I liked that,
but I thought the pasta
was slightly undercooked.

Joe:
It wasn't perfect.

But he had a lot
of technical precision

when it came to the construction
of the actual ravioli.

You know,
the big highlight for me

is when he pulled it back
with that tenderloin of pork.

- He did the pork loin simply.
- Yes.

- Just perfectly cooked.
- Yeah.

Brazing the fennel
with the beer,

the fennel was delicious.

I'm sorry, I'm gonna take that

in one of my restaurants.

Beer-braised fennel.

And then he knocks us back

into the premier league
with that dessert.

You know,
the stout cake, the gelato

with the salted finish.
Delicious.

Honestly, Michelin star
restaurant dishes.

- Right.
- Oh, unbelievable.

Joe: So Kennedy's theme is her
life in the Colorado mountains.

- Kennedy confirmed tonight
she's an artist.
- Yeah.

The steelhead trout,
I was blown away. I was like,
"This girl's got it going on."

Aarón:
And Kennedy went for it on that.

Gordon: The skin was crisp,
the cook was just pink
and unctuous.

It was like a completely modern
authentic restaurant dish.

- She came out
the gate strong, come on.
- Yep.

And it's the first time ever
in the history of "MasterChef"

across 13 seasons
we've ever seen anyone

cook rabbit in a finale.

It was a tough protein
to get right,

and I thought she did
a great job with that rabbit.

It tasted delicious.
The beet roots were undercooked.

- Joe: Yep.
- But it was still a very
tenacious, ambitious dish,

and it was her
on a plate, right?

The boldness of taking
a saddle of rabbit

and cooking it properly.

Kennedy's dessert,
Moon Shadow.

I mean, I've never tasted
a cake so dry.

I looked at it,
it looked like a bagel.

But she put herself as an artist
on the canvas tonight.

And I thought
she did a great job

'cause it really did match
her personality.

- Love you guys.
- Love you guys.

We asked for elevated,
Michelin star restaurant dishes.

Which menu from those
three amazing finalists

delivered
the best overall menu?

It's like the longer we stand,
the more my nerves build.

If I win this,
it would mean everything to me.

It would be literally
life-changing.

I have transformed
from a home cook

to someone who could be a chef
in their own restaurant.

To make it to this point,
I am just so proud.

- Are we allied
on the decision?
- I think it makes sense.

- Shall we?
- Let's do it.

Aarón:
There we go!

Oh, about to die.

( cheering )

- Love you, Dad.
- I love you, bud.

This is probably
the most pressure-filled
moment of my life.

All I see is that trophy,
and that's what I want.

This is everything
that I've been working for.

I feel like I deserve it,
and I just really hope

that I hear my name
when that confetti falls.

Jennifer, Grant, Kennedy,
well done.

What an extraordinary finale.

In your own individual ways,

you all deserve the title
of MasterChef.

Even though you are three
distinct, talented cooks

from different corners
of the country,

you all put your heart
and soul on the plate

every step of the way.

You three are truly
the pride of your regions.

Let's go!

Now, at the end of the day,
this is a competition.

Only one of you
can leave here as America's
next MasterChef.

And only one of you can win
a quarter of a million dollars.

- Wow.
- And only one of you
will be able

to proudly place this trophy
in your own home kitchen.

Kennedy:
I want this so badly.

I've been so consistent
in the competition,

I've been working my ass off.

That quarter
of a million dollars

and the title of MasterChef

is right there
at my fingertips,

and it just means
absolutely the world to me.

It would change
my life entirely.

Will it be Jennifer
taking it home to the South?

Will it be Grant
taking it home to the Midwest?

Or will it be Kennedy taking it
home to the West?

America's next MasterChef is...

( music playing )

Congratulations...

- Grant!
- Oh, God!

- ( cheering )
- ( music continues )

( crying )

- Oh, my gosh!
- Yes!

( crying )

( crying, muttering )

Wow.

- Whoo!
- Whoo!

Okay, go back
to your mama real quick.

Gordon: Come here.

Ladies and gentlemen,
America's next MasterChef,

Grant! Come on!

Grant: I've worked
so dang hard for this.

Just to be able
to share it with my family,

have my wife Emily here
and my son Grady,

it means the absolute
world to me.

My whole goal
for this entire endeavor

was to show Grady that,

you know, if we try hard,

we work hard,

and we believe in ourselves,
we can do big things.

And look around, Bubba.

I did big things.

Ladies and gentlemen,

please give it up
for our amazing runners up,

Kennedy and Jennifer!
Come on!

- Yeah!
- Whoo!

Jennifer: I am just thrilled
with this experience,

everything that I learned,
how it pushed me...

- Jennifer.
- Oh, I'm gonna cry.
I'm so happy.

- God, I love you.
- I'm so happy for you.

I'm just so proud
of Grant as well.

He is so deserving,
and I'm truly so happy
for he and his family.

- Well done.
Seriously, well done.
- Thank you.

I showed uniqueness
and I showed art.

And that's all I want to be.
I want to be a chef.

I want to be an artist.

And this is just
the beginning, honestly.

- I love you so much.
- Oh, I love you.

I'm so happy for Grant.
He is literally the purest,

most sweet man
you'll ever meet.

So if I were to lose to anyone,
I would want to lose to him.

Can you see up there?
Who's up there?

- Dada.
- ( Grant laughs )

- I am the next MasterChef!
- ( cheering )

Now, "MasterChef" is casting
for next season.

We are looking
for home cooks nationwide.

Now, if you think
you have what it takes

to become America's
next MasterChef,

then please apply now
at MasterChefCasting.com.

Thank you for watching.
Good night!