All language subtitles for MasterChef.US.S03E20.Finale.HDTV.XviD-LOL

Let the MasterChef finale
begin.

(Announcer) It's the biggest
culinary show down of the year.

Family, friends,
and former contestants

have arrived to watch
America's two best home cooks

face off
for the ultimate title.

(Joe) There can
only be one winner.

There can only
be one MasterChef.

(Announcer) Will it be Josh or Christine
who walks away with $250,000...

(Christine) I want this more than
anything I've ever wanted in my life.

(Announcer)
Their own cookbook...

Tonight's the night
I make it happen.

(Announcer)
And the title of MasterChef?

The winner of MasterChef is...

[Cheers and applause]

MASTERCHEF
S03 Ep20 - The Winning Chef Is Chosen

Sync and corrections by dr.jackson
for www.addic7ed.com

Welcome to the biggest prime
time culinary battle of 2012,

the MasterChef finale.

[Horn honking]

It began long ago.

Home cooks all across America

came out to present us with
their very best dishes.

Every one of them hungry

for the coveted title
of MasterChef.

From the large cities
to the tiniest towns...

Whoo.

They all had
exactly the same dream...

To become the next
American MasterChef.

We selected 100 home cooks

and brought them all here
to Los Angeles, California.

And only the very best 18

made it into the mast.

And now, only two remain.

Josh, a 24-year-old
army contract specialist

from Jackson, Mississippi.

He shot into this competition
bursting with confidence...

How would you rate that
out of 10?

I would rate it a 10 1/2.

Blowing us away with
his robust flavors...

This dish rises to the top.

Josh.

(Gordon)
Guts and determination...

What's the deal
with the pancakes?

They're getting cold.

We need to get 'em
outta here now!

A fierce competitor
throughout...

Oh, [Bleep] Yeah!

He became a force
to be reckoned with.

That was the one dish
that can be

put into
any of our restaurants.

- You could win this thing.
- That's the plan.

(Gordon) And it was Josh's
complex flavor profiles

that propelled him this far.

[Coughs]
Whoa. Spicy?

- Spicy good.
- Okay, great.

It's so flavorful.

(Josh)
If I was to win MasterChef,

it would just be the beginning
of so many

great things
to come in the future,

like open a cooking school
and have that cookbook deal

and share my passion
with others.

And I feel
completely unstoppable.

(Gordon)
Tonight, can Josh's bold flavors

be the key to winning
the MasterChef title?

And Christine,
a 32-year-old

creative writing student
from Houston, Texas.

From the start,
she captivated us

with her authentic
Asian flavors and techniques.

Do you know what
I'm gonna give you?

- A white apron?
- A white apron.

I'll come and get it.

(Gordon) Not many believed
she could make it this far.

- Well done.
- Thank you.

(Gordon) With so many
obstacles to overcome...

Fire!
Can you help me?

[Bleep].
It pierced me.

I'm not here to just
be an inspiration,

to be a gimmick, you know?

I wanna be taken seriously.

- The flavor's amazing.
- Yes, chef.

You've got to believe
in yourself more.

(Gordon) She staked her
claim for the title

by relying on her instincts
and her palate.

It's a Vietnamese desert.

This is a smart use of spices.

It is wildly flavorful.

You cook like an angel.

My life would change
if I win this thing.

I can finally have my face
on a cookbook

and open restaurants and cafes.

I want that title.

(Gordon) Tonight, can
Christine beat all the odds

and be crowned MasterChef?

One of you two amazing
home cooks

will win $250,000,

publish your very own cookbook,

and earn the most coveted prize
in the world of food,

the title of MasterChef.

And it's all happening
right now.

[Cheers and applause]

Josh, can you believe
that you made it this far?

Believe or not, I-I can.

It's incredible.

Every single challenge
has been one to remember.

And I learned so much
from every single one.

And I'm ready to put that
on a plate today.

What do you think your mom
and sister's family

would say if they
were here right now?

Oh, man.

They'd be just crying
and just beaming with Joy.

Josh, let's find out

in their own words how
supportive they are

of what you're doing,
and how proud they are

of how far you've come.

[Laughs]

[Applause]

- I love you, Josh.
- We love you, Josh.

Ooh!

I love you.

[Laughs]

Paulette, if there's
one piece of advice

you'd like to give him now,
what would it be?

Follow your dreams 'cause I know
that you have the dedication,

the perseverance,
and most of all,

the strength and toughness
to handle it all.

Thank you.

Christine, you've been here
in the MasterChef kitchen

for a long, long time.

I'm guessing
you've missed your husband.

Yes.

Here he is.

[Cheers and applause]

[Laughs]

My brother, my mom.

Oh, my God. Hi!

Oh, my God!
[Laughs]

Oh, my God! Yes!

Uh, John, your dear wife

has been absolutely phenomenal

across this competition.

I'm so proud of her
for being this far.

Your mom would
be so proud of you.

So proud.

(Christine) I've had to deal with
so many challenges in my life.

I'm an only child,

and my mom passed away
when I was young.

And dealing with
my vision loss...

If I've been able
to overcome that,

then I can overcome anything.

There's no stopping me now.

Families, whilst we're grateful

for your support, please...

It's time
to say good-bye

and wish them all the best,

'cause they're gonna need it.

I feel like I'm prime time,
front row and center,

back on the court,
ready to tip-off

and win this competition.

Josh, Christine...

You have now just two hours

to cook the most sensational

three-course meal
of your lives.

We're looking for
the most stunning appetizer,

the most amazing entree,

and the most delicious dessert.

Christine and Josh,
please take your positions

for the MasterChef finale.

- Let's go.
- Come on.

[Cheers and applause]

Josh, Christine,

anything you wanna
say to each other?

Good luck...

But I got it though.

It's mine, baby.

Let the MasterChef finale
begin.

[Cheers and applause]

Come on, come on, come on.

(Josh)
Throughout the entire journey,

everybody thought, "oh,
he's just a boy from the South.

And he cooks
Southern soul food."

But this isn't the time
to playing it too safe.

So today I'm making
a three-course meal.

My appetizer's
gonna be lobster and grits.

For my entree, I'm gonna make
a rack of lamb

with a green curry spice.

And for dessert,
I'm making a bacon pecan pie.

I wanna win this thing so bad.

It's gonna take
a lot of bold flavors.

I'm gonna have
to continue to just

punch the judges in the mouth
with flavor

like I've been doing
for the entire competition.

Peanuts.
Yeah, the roasted, salted.

Well, the dishes I'm making
all sort of,

you know, bring me back
to childhood,

bring me back
to my mom's home cooking.

Can I get some dungeness crab?

Same sort of flavors,
but elevated.

Green papaya, jicama, cucumber.

My appetizer will be
a Thai vegetable salad.

Pork belly.

My entree
is a braised pork belly.

And my dessert
is a coconut lime sorbet

with a ginger tuile.

The ingredients
are fairly simple,

but the flavors
are really bold.

[Cheers and applause]

Winning that title
of MasterChef is my destiny,

but I'm taking it all the way.

Come on, Christine!

Let's go, Josh.
You got this.

(Josh) The title is mine
because I have the passion,

the ambition, and the skills
to win it all.

You got two hours
to change your life forever.

[cheers and applause]

(Announcer) It's the final battle
in the MasterChef kitchen.

Come on, Joshua!

(David) Go, Christine!

Come on!

(Announcer) Josh and Christine
have just two hours

to cook a three-course menu
of their choosing.

The winner will be the home cook
with the best overall meal.

Only one of them can be crowned
America's next MasterChef.

- This is it, incredible.
- Amazing.

Amazing journey coming
to an incredle finals.

What I'd like to see
is them doing something

based on their roots,
but also showcasing the journey.

(Joe) I think, in this menu,
that they have to bring

a part of everything
they've experienced,

everything they've
learned to show us,

technique, evolution,
and skill.

And ultimately,
they have to show us dishes

that are gonna blow us away.

So today, I'm making
a three-course meal.

My appetizer is gonna
be a butter-poached lobster

cooked to perfection
with sweet corn grits,

uh, sweet potato puree
that's gonna have

a little bit of spice to it.

For my entree, I'm gonna make
a rack of lamb

with a green curry spice.

Those bones look great, Josh.
Just keep working.

Keep it up.

And for dessert,
I'm making a bacon pecan pie

with vanilla bean
and cinnamon ice cream.

Looks good, Josh.
Good job, man.

Thank you.

Come on.

Josh is really taking
a big step

putting out a lot of technique.

He's taking big, big risks.

But it sounds heavy,
the lobster grits,

the rack of like lamb,
and then the big tart to finish.

Right. I mean, it's
three weighty courses.

Yeah. They're big.
And I mean, the thing is,

is it gonna be able to
kind of be cohesive?

Tell me when they're about
pea size, okay?

Okay.

Today, my three-course meal

consists of a Thai crab salad.

Is it coming out like noodles?

- Yeah.
- Is it okay? Okay.

My entree is braised pork belly

that's caramelized with
coconut soda and fish sauce.

And then my dessert

is a coconut lime sorbet
with a ginger tuile.

- Christine's menu...
- I think that Christine's techniques

certainly have to be
attributed to her handicap.

She can't see a perfectly
medium rare rack of lamb,

so she is choosing
steaming and braising

- where the visual is less important.
- Mm - hmm.

But what Josh hasn't got

is the intensified palate
Christine has.

(Joe) But he can see.

There are some things that you

have to see in the kitchen.

Where's the chef's knife?

Chef's knife?
All the way on the right.

Right. Right. Right.

- There you go.
- Got it.

Graham, who's your money on?

(Graham) My money's
gonna be on Christine.

I think hers is gonna work.

If I'm making a bet right now,

I'm betting on Josh.

Josh's food's more risky.

It's more technically complex.

I'm on the fence.
I'm gonna go either way.

Looks tasty, Josh.

[Cheers]

How are you doing, Josh?

- I'm doing good, chef. How are you?
- How are you feeling?

- I'm feeling great.
- How'd you come up with that menu?

Um, these are just some flavors
that I enjoy eating.

Well, where are we going?
Are we going deep South?

Are we going European?
Where are you going with this?

We going all over the place.

We're going definitely European
with the rack of lamb.

We're definitely going
deep South with the pecan pie.

And it's gonna be elevated
on the eurocentric level to,

you know, please thealate
of my judges.

- Good luck.
- Thank you.

Yeah, Josh!
[Applause]

Hi, Christine,
it's Joe and Graham.

- Hi, Joe.
- How are you?

- Uh, I'm good.
- The steaming and braising,

does that play to the fact
that the techniques,

they really don't involve
having to see the food

- at the end of the day, right?
- Yes.

- A lot of room for error.
- Right.

- Are you playing to your strengths?
- Yes, I belive so.

I think at the end of the day
it's about, like,

taste and texture and how
everything comes together.

(Gordon)
Let's talk about the entrees.

You have starred
European restaurant food

versus hawker stand
street food.

You're looking great, Josh,
seriously, doing so good.

Josh, he uses such big,
in-your-face flavors.

That gives him an edge
in that you have to be able

to compete against that
to really wow the judges.

Christine and Josh,
we're halfway through.

Exactly 60 minutes to go.
Come on.

Beautiful.

(Gordon) Christine has to
really nail the braising

in that pressure cooker.

Here she is
in the middle of finale

blind, and she's allowing
the pressure cooker

to take some
of the pressure off her.

- Smart [Bleep] move.
- Right.

Wow.
That looks awesome.

It think Christine's
gonna win because

she has a lot better
flavor profiles than Josh does.

The way she plates food
is better than Josh does.

And at the end of the day,

I just think she's
a better cook than Josh is.

[Cheers and applause]

(Monti) Gorgeous, Christine.

- All right, Christine. How you feeling?
- Hi, chef.

Um, I feel the pressure
of cooking the meal of my life.

Sorbet's a bold move
for a finale in dessert.

'Cause I think it's got the flavours
here...

What's the flavor
of the sorbet?

Uh, conut and lime.

And then I wanna serve it
with a ginger tuile.

When I stick with what I know,

that's when, you know,
I do the best.

So, um, I'm hoping to bring it
home tonight with that.

- Good luck.
- Thank you, chef.

Okay, Josh.
How's it going?

It's going good. I'm getting
my pie crust together.

I need to get
my pie in the oven.

I'm gonna put, uh,
a little bit of bacon

in the bottom of the crust.

- Bacon?
- Yes.

- Whoa.
- I hope you like it.

It's gonna have
a lot of flavoring to it.

I've never had bacon
in the crust of any pie

I've eaten in my life.

(Graham) I think it
could be delicious.

I mean, a smoky kind of flavor.

Not, you know, salty bacon,
but just a hint of it.

It depends on how much
you use in that... that crust.

Well, my plan on showcasing
everything

that I've learned here so far.

And I plan on wowing you guys.

All right. Yeah!

(Gordon) So desserts,
who's got it?

Christine's sorbet, a good nice,
clean way to finish the meal.

I think today Josh,
with the Southern pecan pie

with bacon in the crust...
I don't know.

I'm kind of worried about it.

I think bacon or not,
pecan pie,

if it's done right, is amazing.

Absolutely.

- [Cheering] Go Josh!
- Looking good!

One hour and a half gone,
30 minutes left.

This is it.
30 minutes left

in the competition.

[Cheers and applause]

Uh-oh. Is he gonna blend
that lobster shell?

Oh, you're gonna get
all the iodine flavor

from the shell in the sauce.

Why is he pureeing his lobster?

Josh, you want all that?

Why... why wouldn't
he just crush it?

Why would he do that?

He might be ruining his dish
right here.

What the [Bleep]?
Uh - oh.

Ooh.

Come on, Joshua!

He might be ruining his dish
right here

when he turns that blender on.

Ooh.

I know what I'm doing.

I put lobster shell
in the blender

just to extract all the flavors
from the lobster.

And I'm not really
concerned about

what everybody else thinks.

That is a technical mistake
that might cost him that course.

I'm not leaving here
without this title.

It's mine.

Guys, 15 minutes to go.

Come on, Christine!

I really have no idea
how this is gonna go.

Like, Christine's pork
looks beautiful.

Josh's lamb looks incredible.

I wish that could taste
their food,

because they both
look so great.

- Go, Josh!
- This is it.

This is the Super Bowl
of cooking.

Oh, Josh is cutting his lamb.

(David)
Medium rare or bust, Josh.

If it's overcooked,
he's out of the competition.

I'm sorry but you can't take
the most expensive cut of lamb

in the world...
And overcook it.

Yep.

(Becky) Josh, that's look
beautiful, dude. Perfect.

Wow. That looks
pretty nice.

The rack is cooked beautifully.

You know,
you see Josh's food is like

any two-star restaurant
in Paris, London, New York,

you can have a dinner
like that.

Right here?

(Joe)
Christine, I see the whole

southeast Asia myriad
of flavors, complexity.

I don't even know
which way to go.

Good.

Josh and Christine,
just under five minutes to go.

Come on.

Start focusing on the plating.

Come on.

Let's go, Josh.
You got this.

Way to go, "C".

I think Josh
is the next MasterChef.

I honestly don't think

I have met anyone
quite as determined.

He has more sheer willpower
and passion

driving him to do
the very best he can.

Holy crap, Josh,
that looks amazing.

Two minutes to go, guys.
Come on.

- We have ice cream.
- Whoo.

Yeah, Christine!

(Felix) I think
Christine will win this

because she doesn't
put anything on a plate

that she would not
wanna eat herself.

She's got such a high standard.

(Gordon) Sixty seconds to go.
Come on, guys.

[Cheers and applause]

(Josh) I want my plate to have
that absolute freakin' wow factor.

Finish strong, Josh.
Finish strong.

I want this so bad.

This is what I came here for,

and tonight's the night
I make it happen.

Come on.
Let's go, Christine!

(Gordon) Thirty seconds to go.

- Oh, God.
- Come on, baby.

Careful... careful.

It's gorgeous, Christine.

Winning the title of MasterChef

would mean so much to me.

It's finally my chance to prove
to everyone and to myself

that I really can cook,
that I'm not a fluke,

that I have a culinary dream
just like everyone else here.

[Cheers and applause]

Here we go.

10, 9, 8, 7,

- 6, 5, 4...
- Is it okay?

All: 3, 2, 1.

(Gordon) And stop!

[Cheers and applause]

- Love you dude.
- Love you too.

Amazing!
Josh and Christine, well done.

Thank you, chef.

(Josh) So I'm looking at my
plates and I'm really impressed

with what I was able to do.

My entree looks like
one of the best things

that I put out in this
competition,

practically one of the best
things that I cooked in my life.

Everything looks
absolutely beautiful.

I'm extremely proud.

I'm definitely happy
with all of my dishes.

The ingredients are fairly
simple and inexpensive,

but the flavors
are really bold.

There's gonna be, like,
a symphony of flavors

in your mouth.

We will meet you both

in the MasterChef restaurant,
where you will serve us

your appetizers, your entrees,

and then finally,
your desserts.

There can only be one winner.

There can only
be one MasterChef.

[Cheers and applause]

(Announcer) It will now
be up to our three judges

to decide who has the best
overall meal

and who will win
the title of MasterChef.

[Exhales]

Josh, bring us your appetizer,
please.

It's an enhanced version
of shrimp and grits.

I upscaled it a little bit
by adding

a little sweet potato puree.

And I spiced it a little bit
with a little bit of, uh,

cajun seasoning
and cayenne pepper.

And I poached the lobster tail
in clarified butter.

(Joe) Have you ever made
lobster stock before?

I haven't.

Is this a good day
to try out a new technique?

Lobster's difficult for
a professional chef to nail,

let alone an amateur.

There's no second-guesses.

No two seconds over,
two seconds under.

It has to be perfect.

The sauce...

Worked.

Lovely fine puree
on the sweet potato.

I love the crispness
of the fry on top.

What you've not got right

is the actual nailing
of that lobster.

It's undercooked,
'cause it's still translucent.

Nothing buttery about it.
It's butter-poached.

And I expected the taste
of melting-in-your-mouth butter.

And unfortunately,
you haven't got that air.

Very ambitious.

The grits, delicious.

The sweet potato really works.

It's nice.

The lobster, which is the hero
and the main star,

is the only thing that's
making me question this dish.

So this is...
lobster stock?

Yes.

(Joe) I was completely wrong.

I think your lobster stock
is profound and rich.

But the only cooking
that lobster ever saw

was when you poached it.

Once you shocked it
in that ice water,

that's when
the cooking stopped.

You have
a half-cooked lobster.

(Josh) My whole MasterChef
life flashes before my eyes.

The MasterChef trophy
is at stake right now.

And the smallest mistake
could cost you $250,000.

Man, I may have
screwed this one up.

A lobster between cooked
and undercooked

is a very, very fine line.

You have
a half-cooked lobster.

Christine, can you please
bring us your appetizer now?

Yes.

- That's it, the front.
- A little more, a little more.

- Stop there.
- That's it, stop.

I made a Thai papaya salad.

In addition to papaya,
there's jicama and carrots.

And then I topped it with crab.

And it's dressed with a fish
sauce type of vinaigrette.

Josh comes out the gate
with a complex, hot appetizer.

You opted for a cold salad
topped with crab.

I think I really just thought
cohesively about the menu.

And I just wanted to start off
with something light.

When you present an appetizer
that simple,

it really needs to deliver
some dynamic flavors.

It almost resembles
a glass noodle or linguine.

Was that the idea in terms
of the interpretation

- of the vegetables?
- Yes.

I was running it through
a spiral turner

to get some of the vegetables
to come out

sort of like noodles.

Certainly the star
of this dish in my palate

is this dressing with
its bright acidity,

back palate of heat.

The vegetables are amazing.

I almost wish
that I had more crab.

I wanted to preserve
the integrity of the salad,

so mostly it is the vegetable,
and also the dressing,

that should be highlighted.

I just added the crab
just for a little bit

extra flavor.

The flavor's really nice.
It's balanced.

Uh, it is asking for more crab.

It's good. It's refreshing.
It's delicious.

You've got the seasoning
absolutely nailed,

but I wanted more
luxuriousness to it.

At this stage, I just want you
to go that extra mile.

Please, bring us your entrees.

Thank you.

(Gordon)
I think, a great start.

Josh goes all out

to create something
from a restaurant.

That sauce was intriguing
because I thought

he was gonna absolutely
screw it when he blended it,

but the reduction
tasted delicious.

(Graham) I thought the
plating was some of the best

- that we've seen him do so far.
- Yep.

Biggest drawback?
The lobster... undercooked.

For me, it's Christine
all the way.

The balance between the heat

and the acidity of her dressing
was compelling.

And the technique behind
the vegetables was amazing.

Christine's dish
was really yummy,

but it was very simple.

And I give more points to him

for going out on a limb
in the finale

and trying something like that.

- But he wasn't able to do it.
- But he did do it.

It just wasn't cooked properly.

I think you guys are both
out of your minds.

I can't reward people
who do not execute

what they set out to execute.

Her dish may have been
slightly more simple,

but no way that
undercooked lobster

is better than that crab salad.

[Cheers and applause]

(Josh) I put a lot of
finesse into this entree,

from the parsnip puree
to the perfectly cooked lamb.

I think this plate is a winner.

Josh takes an expensive
ingredient like rack of lamb,

and then I take
a cheap ingredient

like a pork belly and
try to make it

a higher dining plate.

Josh.

I cooked the lamb medium rare

and, uh, just a little drizzle
of green curry sauce.

I also served it
with some spring vegetables,

peas and carrots and
a parsnip puree at the bottom.

(Gordon) Great flavor.

Cooked absolutely beautifully.

Thank you.

But it's a rack of lamb
with a sort of

light green curry sauce.

And then you've served
spring vegetables with it?

Yes.

(Gordon) And so parsnips
are winter vegetables.

In the professional world,
you wouldn't put

roasted parsnip puree,
which is delicious by the way,

with spring vegetables.

So I'm a little bit confused
to where we're going with it.

Josh, you've come
such a long way.

It's beautiful,
the way it was presented.

It tastes good.

I think the curry adds to it.

It's used judiciously.

Everything on it
is top-notch.

It is absolutely delicious.

Thank you, chef.

Spring lamb,

summer peas,

autumn carrots,

winter parsnips?

I would say, chef,

as the great maestro
Antonio Vivaldi,

you have captured
all four seasons in one stroke.

I think that this is
an architectural composition

of mythical proportion.

[Exhales] Wow.

The fact that Joe,
the food snob himself,

loves my dish...
I'm extremely proud.

Bravo, maestro.
An excellent dish.

Thank you, Joe.

Christine, please,
may I have your entree?

Right there.

- Land it.
- Lovely, thank you.

I decided to go with
flavors from home

that my mother used to cook,

so I braised and caramelized
pork belly and served it

with some rice and
a quail egg on top

along with some kale
and maitake mushrooms

that I flashed fried in the
deep fryer just for added,

uh, crunch and texture.

It's got that, sort of,
simplistic, rustic,

classic Vietnamese background.

You can see that.

But...

We're not in Vietnam,
and we're not at home.

You're in the final
of MasterChef.

I decided to go with
flavors from home

that my mother used to cook.

We're not in Vietnam,
and we're not at home.

You're in the final
of MasterChef.

I'm slicing through
that pork belly.

If that pork belly
is not cooked perfectly,

this could cost me the title.

Um...

The pork belly...

I mean, it's delicious.

Yeah, you've got that fat...

Wow.

Rendered down beautifully.

It's crispy on the outside.

It's rich, buttery
in the middle.

And it just
melts in your mouth.

I understand totally now

the history
behind the appetizer,

because it is a weighted,
delicious entree.

- Great job.
- Thank you, chef.

What it lacks in appearance,

it makes up in spades
with that flavor.

The pork belly
tastes delicious.

You said that you, like,
fried the mushrooms as well?

(Christine) Yes, chef.

Yeah, I've never
seen that done.

But I think I'll probably
copy it for something,

because it's awesome.

Thank you, chef.

I think if anything,

perhaps the dish
is slightly sweet.

I would love to have something
more acidic on it,

but an excellent interpretation
of a very traditional dish.

Thank you, sir.

(Gordon)
Great. Thank you.

Christine and Josh,
please bring us your desserts.

Amazing.
I mean, Josh's lamb...

I think very ambitious,
very complex on the palate.

(Gordon)
Execution, beautifully done.

Christine's pork belly?

(Graham) It wasn't as
visually stunning as Josh's.

But that was one that
you could have

doubled the portion and
just mowed down on all day.

But, you know,
are here to mow down dishes?

Or are we here to have
cooks who show finesse?

The pork was
absolutely amazing.

And if that was
in any of our restaurants,

we would be happy to pay
$20, $30 for that entree.

I think there is just as much
technique needed

to produce that pork belly dish
as the lamb.

And to me,
they're absolutely even.

[Cheers and applause]

Let's go, "C"!

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

(Josh) It's been a long
and pressured journey.

This is it.
This is the final chance

I have at becoming
the next MasterChef.

Come on, Christine!

I think I have
the best palate here,

and that's what's
going to win it.

Josh, please present
your dessert.

Thank you.

It's pecan pie.

I added a little twist to it
by caramelizing some bacon

and spreading it
on the bottom of the crust

to give a little bit
of saltiness and smokiness.

I also made vanilla bean
ice cream

with a little bit of cinnamon.

The crust seems to be
a little oily,

almost like some of that fat
was still in the bacon.

Or maybe when it was cooking,

it rendered into the dough.

But the ice cream is great.

And little pinch of cinnamon?

I actually let a cinnamon stick
steep in it

while... while I was cooking
my custard mixture.

That's great.
It's, like, just enough.

It's beautiful.

Thank you.

- I love your ice cream.
- Mm - hmm.

Heavy cream or milk?

Half cream, half milk.

- It's really good.
- (Josh) Thank you.

(Joe) Great consistency.

Wow.

Mmm.

Ice cream...
Is great.

It's fragrant.

You got the ice cream
absolutely nailed 100%.

The pastry tastes nice.

The pecans tastes good.

Bacon, I can't even
gently detect it.

- What's the point?
- What's the point?

But, ice cream's phenomenal.

- Well done.
- Thank you.

My pecan pie is good,
but I nailed the ice cream.

They loved that [Bleep].

I mean, it was so good.

(Graham) Christine.

Thanks, Josh.

- Right there.
- Very good.

(Christine) I wanted to
take the menu full circle

and return to something
cold and refreshing,

so I made a coconut lime sorbet

with a ginger tuile on top.

I also sieved in some
Kaffir lime leaves

and the zest of two limes.

The tuile is beautiful,
that corn flake gold color.

And the aroma
that comes from the lime,

we all smell it
across the table right now.

But I was expecting

this really acidic,
explosive lime flavor,

and it's more of a coconut
sorbet than anything else.

There's a lightness to it.

The texture's right.

Interesting.

(Gordon)
You know, it's fragrant.

It's cooling.

And it is timed beautifully
after a severe pork belly.

Let me tell you, really good.

Thank you, chef.

The next time we see you both,

we will be crowning one of you

the next American MasterChef.

We'll see you shortly.

Well done, both of you.

Both: Thank you.

- (Joe) Wow.
- Yeah, tough call, very tough.

You've gotta really absolutely focus
on the balance of their menu.

Very difficult.

Yeah, you've got one
phenomenally technical,

naturally gifted individual
that's incredibly young.

And you've got one
playing to her roots

with an extraordinary palate.

(Christine) I think if the
judges look at the big picture

about the entire menu
cohesively,

then I think that my menu
is stronger.

It was delicious.

The rice and the egg
and the pork belly...

The complexity and flavor
was tremendous.

Once again, Christine
has really astounded me.

It really is incredible.

My execution was freakin'
spot-on with everything.

I showed technique,
and I took so many huge risks.

He's come such a far way
on this journey.

(Joe) I liked Josh's ambition.

I think that he nailed it
on a lot of levels.

It looked visually beautiful.

I mean, a definite impression
of quality.

Fundamentally amazing dishes.

(Graham) When you taste
them side-by-side,

it's, like, so neck and neck.

(Joe) One dish may have
made difference in my mind.

Yeah, I agree.

Hands down, definitely.

It's tough,
but I think it's clear.

Do you think that
we made the right choice?

Oh, for sure.

It's tough,
but I think it's clear.

[Sighs]

- Let's go and tell 'em.
- All right.

(Christine) I think Josh is
actually really talented.

But overall, my menu
is stronger than Josh's.

That title is mine.

I'm not leaving here
without that trophy.

[Sighs]

(Josh) Christine is
very inspirational.

She's an amazing cook.
And she's a great girl.

I love her and all, but I feel
like my cooking has evolved

so much to a level that
it really can't be matched.

The title is mine because I have
the passion, the ambition,

and the skills to win it all.

(Gordon) Josh, Christine...

Tonight, we watched
a culinary battle

between two home cooks.

But from this night on,

you will now be known as chefs.

And as a result, you both

earned the right to stand here.

Please, swap places
with all three of us.

Thank you.

[Applause]

This, honestly,
has been the most difficult,

the most compelling decision
we've ever

had to make in
the history of MasterChef.

Both of you
exceeded our expectations.

As you know,
there can only be one winner.

And that winner will make
$250,000,

the unique opportunity

to publish
their very own cookbook,

and to get their hands...

On this coveted title.

The winner of MasterChef...

Congratulations...

Christine!
[Cheers and applause]

Whoo!

- Well done, my darling.
- Thank you.

[Indistinct chatter]

(Gordon) Amazing.

I just can't believe
that I'm the MasterChef.

[Crying]

[Sniffles]

[Cheers and applause]
Oh, my God.

Whoo!

This has been the most amazing
experience, seriously.

[Crying]

After all the obstacles
I've been through,

going up against such
awesome, amazing cooks.

[Cork pops]

[Cheering]

(Gordon) Come on, Christine!

[Cheering]

(Josh) Christine is
a tough competitor.

I love her.
I respect her.

I'm just proud to be able
to compete against her.

I would never give
up of my dreaming.

It will came true.
Without my MasterChef or not.

Is definitely coming true.

- I'm really proud of you, dad.
- Thank you darling.

Wow.
[Cheering]

If you think you're gonna test
as the next America's MasterChef

then visit fox.com/masterchef.
Good luck!.

I'm a living proof that dreams came true
against all odds.

I'm the MasterChef!

Sync and corrections by dr.jackson
for www.addic7ed.com