All language subtitles for MasterChef - 04x24 - Top 3 Compete.LOL.English

It began
with a nationwide search

for the best home cooks
in America.

All chasing the same dream.

But only a handful made it

into the MasterChef kitchen,

where their culinary skills
were challenged

like never before.

Move your ass and
make another plate!

- Geez!
- Go!

Hands on deck!

Speed up, everybody!

I don't even know what
the [bleep] I'm doing.

All with the dream of winning

$1/4 million...

Oh, my god!

...their own cookbook,

and the coveted title of...

MasterChef.

Now...

Only three home cooks remain

in the biggest
cooking competition

in the world.

Natasha,
a focused stay-at-home mom

from San Diego.

It's just like me:
Fiery, smoky, hot.

My passion is food.

It's in my blood.
Like, I can't not cook.

You could serve that
in a restaurant any time.

Natasha has never been one
to back down from a fight.

Should probably keep cooking
and shut your mouth.

That's why you will never be
on my team, ever.

Geez!

Anything you want to say
to Luca?

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

And her talent
has never been in doubt.

Great flavors.
Phenomenal.

- That was delicious.
- Thank you, chef.

Very elegant, very refined.

I wish you could
all taste this.

Can Natasha win
the MasterChef title

for her and her family?

My dream
is to open up a restaurant

where I live in San Diego.

and I have given up
so much to be here.

I'm not going home
without that title.

Luca,

a 31-year-old
restaurant manager

from New York City.

I wanna be a restaurateur.
I wanna be a chef.

That's my only dream.
It's me! It's me!

He came back this year
for a second chance.

You're not going back
to your job in New York.

Because you're in MasterChef.
Congratulations.

This is big redemption.

This moment
is about achieving my dream.

His early days
in the kitchen were difficult.

It's kind of
embarrassing.

Like, I made a mistake
on the presentation.

Red team!

But when he hit his stride...

Let's go! Let's go, guys!
Let's go!

Luca, excellent.

Wow.

It looks beautiful.
Perfect.

It's a very good effort.

...there was no looking back.

You got the color.

You delivered on the flavor.
Well done.

This is a great dish.

You should be really,
really proud. Good job.

You understood the protein
better than anyone else.

You made me proud.

Bravo.

Can Luca's
Italian-inspired cuisine

claim MasterChef glory?

I came to this great country
to follow my dream

of having my own restaurant
in New York City.

Winning MasterChef
is about achieving my dream.

There's nobody
who wants it more than me.

And Jessie,
a spirited 27-year-old

from social circle, Georgia.

From day one,

she instantly stood out
in the crowd...

and proved
she was a strong contender.

I just wonder
if she's the real deal.

A challenge.

Six stunning fillets, please.

Once in the kitchen,
her talent was obvious.

That for me is one of the best
langoustines I've tasted.

Thank you.

That just explodes
with flavor.

Thank you so much.

That is a real triumph.

Very smart, Jessie.

I think you are a front-runner.

You ready?

And her desire
to go all the way

in the competition...

Medic!

...no matter the obstacles.

Is that gonna need a stitch?
You okay, darling?

Yeah, I'm about
to hit the floor.

Now this Southern belle

wants to bring home
the MasterChef crown.

My dream is
to travel the world,

trying different cuisines
and learn their techniques,

immerse myself in their culture,
come back to the States,

start a restaurant back home
in Georgia.

Natasha, Luca, Jessie,

congratulations,
you three.

You are the last three
home cooks remaining

in this competition.

It's time for your final
mystery box challenge.

As you can see tonight,

we all have
our own boxes as well.

Underneath these boxes

are probably
the most important ingredients

of your culinary journey
here at MasterChef.

$1/4 million.

One of you will win

this life-changing
amount of money.

The money looks great.

But I think the biggest prize
is what's under here...

- Wow.
- Holy cow.

- Your very own cookbook.
- That's awesome.

- So exciting.
- Nice.

Forget the money,
forget the cookbook.

With what's under
this box, trust me,

you'll be able to shape up
your own destiny.

The coveted
MasterChef trophy.

Win this trophy,
you can accomplish anything.

The sky's the limit.

But before you get a chance

to win all
of these amazing prizes,

you need to reach the final

to help us decide
the two finalists,

you will now compete

in the final
mystery box challenge.

Head to your stations.
Thank you.

As with every
mystery box challenge,

the contestants have to prepare,
cook, and present

one incredible dish

using all or some of
the ingredients inside the box.

On the count
of three,

I want you to lift
your boxes.

One, two, three.

Lift.

That's right

All of your ingredients
are different.

Because tonight,

you will be remaking

the dish that started
your culinary journey

here at MasterChef.

But we don't want
to see an exact replica

of the dish that
got you that apron.

We need to see an elevated
version of that dish

that shows just how far

each and every one
of you has traveled.

Natasha, do you have
any recollection

of what dish you prepared
to get your apron?

I do.
I made empanadas,

as well as a skirt steak
on the side.

Luca.

I made broccoli rabe ravioli

with a pecorino cheese sauce.

That's right.

- Jessie.
- I cooked sea bass en croute.

I was thinking about it
the other day, actually,

and it looked like
a football.

So we want to see
the way you make it now.

you'll have 60 minutes
to make those dishes,

then we will rank
your dishes

first, second, and third.

Win this challenge,

and for one of you,
you get...

Let's say,
a life-changing advantage.

Your 60 minutes starts...

Now.

So with
these reinterpretations,

who do you think's gonna show
us that they've grown the most?

I mean, it's going to be
very hard for Natasha

to re-improve something
that we all gave a yes on.

The first plate
was very rustic.

Maybe she does something
much more restaurant-y now.

I'm gonna work on my plating

and work on the flavor profile,

a little of every aspect.

I want to be in that finale bad.

I'm not stopping
until I get there.

- I gave Jessie "no".
- Mm-hmm.

And it's amazing

to see the journey
that she's taken,

because she has
certainly convinced me.

Sea bass en croute...

Very difficult
to make it look glamorous.

I still not have won
any mystery boxes,

but I'm elevating my plating

with a whole bunch
of different mushrooms.

It's gonna show a big difference

from where I was
at the beginning until now.

I'm gonna win this one.

I think that Luca has
a lot to prove today.

The broccoli rabe dish was
not perfect.

I think today he has to deliver
the perfect dish.

- Yeah.
- Yeah, absolutely.

This is a dish that I create
just for the judges.

And today I'm finally gonna have
chef elliot say yes to my dish.

Right, Jessie,
how are you feeling?

Hey, feeling good.

What are you doing there now?

I didn't like how
I wrapped it last time.

It got too thick.

So I'm going to try
a thinner version of it.

Make sure that pastry's
not too thin.

Otherwise
it's gonna split.

Before the sea bass
is cooked, yeah?

- Yes.
- Good luck.

- Natasha.
- Yes, chef.

We loved this dish,
it was three big yeses.

How are you
gonna make it better?

I'm gonna try to enhance
all the flavors in my empanada.

I'm infusing some saffron
into it.

Let's fast-forward
to the finale.

Who is your most
fierce competitor?

Who do you not want
to compete against

in the finale?

Luca, because,
you know what,

he does have tricks
up his sleeve.

He's a great chef.

- Thank you, Natasha.
- All right.

You're welcome, guys.

Oh, no,
that doesn't look good.

What are you doing there?

The sauce
for the ravioli.

What happened
to the sauce?

It tastes a bit weird.

Why don't you start again?

I need a new sauce.

The thing
that I had to improve the most,

I'm failing again.

I can't believe it!

Are you okay?

Tastes a bit weird.

Why don't you
start again?

Get two pans on, and start
reducing down again, yes?

- Yes, chef. - And use some
of the rind of the parmesan.

If you put the rind in there,
it's not gonna break the sauce.

- If you get rind, that give you
the flavor. - Okay, yes, chef.

- You can pull this back together.
- Yeah, I got it.

Okay, think about it.
Good luck.

Less than ten minutes to go,

and I need a new sauce.

Every time I have to make
Italian food,

something goes always wrong.

And I'm Italian.

What's happening
with Luca's sauce?

That sauce
is completely gone.

Joe, why not make just
a proper cream sauce

and then finish it
with cheese

- the cheese in there?
- Exactly.

This is not a time
to make a mistake like that.

Last two minutes.
Come on.

Put it on the plate.
We want to see beautiful plates.

Look how late in the game
Natasha's leaving this

before she starts plating...
I mean, extraordinary.

Jessie's got
her en croute carved.

She's starting to plate.

Ten, nine, eight,

seven, six, five, four,

three, two, one.

Stop.

Hands in the air.
Well done.

We are so excited

to be given
a second opportunity

to taste the dishes

that you entered
this competition with

and show us everything
you've learned

and how much better
you've become.

Okay, let's start off
with Natasha.

Let's go, please.

Thinking about
my audition dish...

Hi, guys.

It does seem
like a long time ago,

but it's absolutely amazing

to be able to show the judges
on a dish

of how far you've actually come
during this.

Wow.

This looks gorgeous.

Explain the dish, please.

You know, you go from the
skirt steak with the chimichurri

into the roasted corn puree

with the fennel
and the Swiss chard in there,

and then you move your way
into the traditional empanada.

And the filling
inside the empanada?

Hard-boiled eggs, beef,
some chorizo, some raisins.

I love the vibrancy.

The steak is just superb.

The marinade has tenderized it
in such a way

that it just melts
in your mouth, love it.

- Great job as always.
- Thank you so much.

The steak is incredible.

Even better than
the first time.

The empanadas lo
beautifully shiny.

They're a little different
than the ones in the audition.

I actually used all butter
in the first ones.

This one, I actually have
a little bit of lard and butter.

I wanted a flakier crust.

I think that the actual dough,
if it was a little thinner,

then I think that filling
would have exploded more.

Absolutely.

But, all around,
great dish,

and you did manage
to improve on it,

so good job.

Thanks so much.

Mmm, I love this dish
because it really is

a fun way to sample
a lot of different flavors.

I think it was really smart.

Not only are you
an excellent cook,

but you bring a tenacity,

and I think that you have
the grit and the skill

to maybe win the whole thing.

- Good job.
- Thank you, chef.

I feel like I've evolved,

and what the judges
asked us to do,

I definitely put on the plate.

Luca.

Back at the audition...

Buon appetito.

...chef Elliot gave me a no.

He doesn't like the sauce.

It's almost overly salted,

and I don't like
the texture.

So many things changed
from that time.

I really want to show them
how much I improved.

It looks prettier
than the original one.

Let's get that out of the way.

Walk me through
what we have here.

Broccoli rabe ravioli
in a parmesan cheese sauce

with tomato concasse,
toasted pine nuts,

and microgreens.

Wow.

There's so much flavor.

- Way better.
- Thank you.

So, like, I was sure

that you were gonna
just, like, nail the sauce.

That's the only thing
that's an issue for me.

But every other component
is perfect.

Thank you.

Why cheese sauce?

One thing
you're gonna have to understand

is that cheese doesn't boil.

So you fold cheese in
at the last minute,

literally seconds to go.

When you've got something

that oozes
that level of finesse

with a wonderful filling,

does it really need
a cheese sauce?

A simple brown butter sauce
finished with the pine nuts?

It's all going
the right direction

with your cheese in the center,
but understand this:

Everytime you get not back,
you come back twice strong.

So I'm hoping
that you do bounceack.

- Thank you.
- Thank you.

Butter and sage.
Now I know.

Easy.

Okay, Jessie.

Walking up to the judges,
it's just shocking

to think about what I put out
for my audition plate.

Gordon said my signature dish

looks like something
from the '80s.

But it's my moment to show all
that I've learned here

and put it on a plate,

and be like, hey, I do belong
in the MasterChef final.

It's gorgeous.

I'm so impressed.

What did you do differently?

I really wanted to show

what you're eating
instead of guessing.

So I sliced it
so you could see

all the different layers
of the fish.

What did you do
with the mushrooms?

Put 'em
in some screaming-hot oil.

Got some color
on 'em.

Finished 'em with
a little butter and veg stock.

- They're delicious.
- Good.

This is really spectacular.

The fish is moist.

Everything
is seasoned perfectly.

Thank you.

From home cook
to MasterChef.

Pretty remarkable.

Thank you.

One criticism.

When you slice like that...
opened up...

the bowl
doesn't do it justice.

Taste is beautiful.

I mean, that
is restaurant quality.

without a shadow of a doubt,

you are a force
to be reckoned with.

Continue cooking
with that ability,

you could confirm
a spot in the final.

- Thank you.
- Really good.

Natasha, Luca, Jessie.

It's time to find out

who's gonna have
a huge advantage

in the elimination test.

We've ranked the dishes,

and that will determine
who gets the biggest advantage

in the upcoming
elimination challenge.

The third-ranking dish
tonight...

belongs to...

Luca.

Out of us three,

I'm in
the most trouble today.

But I'm not giving up.

I'm fighting my way
to the finale.

Now we're down
to Natasha and Jessie.

The home cook

that cooked
the best dish tonight...

was...

I need
that first place.

I don't want it,
I need it.

Having this advantage
is gonna determine

whether I'm walking
outside of those doors

or I am gonna be going
face-to-face

with someone in the final.

Well done.

The home cook

that cooked
the best dish tonight...

Well done...

- Jessie.
- My first mystery box.

Holy cow.
Better late than never.

Well done.

There's no better time
to have won,

because that comes
with a huge advantage.

I came in second place,

but I am so determined.

Nothing is gonna discourage me.

And I am so ready
to make it to the finals.

Up next is the final
elimination challenge.

All three of you,
please, follow us.

Let's go.

In the final
elimination challenge,

all three home cooks
will each make one dish

with the best two moving
into the grand finale.

Jessie,
you're about to make

the most important decision

you've ever had to make
in this entire competition.

This moment
could change your life forever.

In front of us
are three different ingredients.

Jessie, for your advantage,
you will get to pick

which ingredient
you want to cook with tonight.

Once you've made that choice,

that ingredient will be
off the table

for Natasha and Luca.

Natasha,

you had
the second best dish

in the mystery box challenge.

You will get to choose

from the remaining
two ingredients.

That means, Luca,
guess what.

- No choice.
- You get whatever's left.

Normally second place
doesn't mean too much.

But at least being able
to control Luca's situation

makes it a worth it.

There's a very small handful

of very special,
unique ingredients

that, in the food world,

are considered to be
the absolute best of the best.

And we have
one, two, three of them.

Right in front of your eyes.

The first ingredient

is what I consider to be

the undisputed king
of all cheeses.

An amazing wheel
of grana padano,

straight from central Italy.

Without doubt, grana padano
is the king of all cheeses.

I have another king ingredient.

It is a type of beef.

This isn't just what I consider
the king of beef.

Every chef in the world
would kneel before this.

Authentic Kobe beef from Japan.

there is no better beef
in the world.

You've seen
the king of cheeses.

You've met the king of beef.

But what I have under here

really is
a king of the ocean.

The most amazing
Alaskan king crab.

Luca is not strong
with crab.

That's something he failed at
miserably before.

I want him to have
the crab so he fails.

Jessie, it's time to choose.

My goal is to have something
that I can make shine

and for Natasha to pick right.

So that Luca gets stuck
with the crab.

That'll send Luca home.

I'm picking this ingredient
because I'm hoping

Natasha will be smart
with her choice after me.

This is something
I haven't worked with before.

I'm dying to work
with the Kobe beef.

Kobe beef.

I've never touched Kobe beef.

I'm thinking it's like
a filet mignon,

but you don't need to do
much to it.

- Kobe beef?
- Yeah.

And you've never worked
with it before?

I take it as a filet mignon,

just with more marbling.

And it's more dangerous.
Do you know why?

Because it's so difficult
to cook.

Unforgiving.

Be interesting to see

if Natasha plays into
your plan or not.

Luca, you look nervous.

Of course I am.
I'm in the bottom right now.

Which one are you scared
of having to cook with?

I think that making up something
awesome with the cheese

is not easy.

- Really?
- Mm-hmm.

I would love
to cook with grana padano!

And I'm praying, "God,

you know me and crab don't have
a great relationship.

But I would love the cheese."

Now for
the interesting part.

Natasha, there's
only two options left.

So, obviously, you're not only
picking your ingredient,

but you're giving Luca
his as well.

What are you thinking?

Strategically, right now,

I know what Jess
wants me to pick.

But I'm not playing
to her strategy.

I'm playing to my strategy
at this point.

Natasha, what's
it gonna be?

Grana padano
or Alaskan king crab?

I've got to make it
to that finale, so...

I wanna work with...

Now for
the interesting part.

Natasha, there's
only two options left.

So obviously you're not only
picking your ingredient,

but you're giving
Luca his as well.

What are you thinking?

Grana padano

or Alaskan king crab?

I've gotta make it
to that finale,

so I want to work with...

The challenging
Alaskan king crab.

Luca has just lit up
the pantry with his smile.

Maybe he actually
wanted cheese all along.

All of you...

you've got five minutes

in this stunning pantry

to pick up
any additional ingredient

to complement your choices
of your king ingredients.

Your five minutes
in the pantry starts...

Now.

Of course I want the cheese.

I'm Italian.

I'm so close to the title.

There is no space
for a mistake.

I think the most
challenging aspect

is gonna actually be
taking the crab

and making it into
a stunning entree,

because it is
a hero in itself.

It doesn't need very much.

I've never touched Kobe beef,
but it's something so simple

that you don't have to do
a lot to it.

you don't have to mask it.

So everything rides
on this one dish.

Like, everything.

All of you,

you each have 60 minutes
to make one dish

good enough to secure
your spot in the finale.

Your 60 minutes starts...

Now.

I'm sure hoping this dish
gets me to the finals.

I'm trying.

So Jessie had the elimination
challenge in her hands.

What surprises me
is that she picked something

that she'd never cooked
with before, Kobe beef.

This is something
that is terrorizing

for even the best chefs
in the world.

Yeah.

I kind of want to be
outside of my comfort zone

and do something
that I've never done before,

so I feel as though
picking the crab

is definitely gonna
give me that edge.

I'm really worried
about Natasha and the crab.

It's so sweet that if you
have anything too spicy

or too herbaceous, it's just
gonna kill it, right?

It takes it all away.
Without a doubt.

Now, Luca has
the grana padano.

Now that's the most
versatile ingredient.

To me, that's the hardest
one to work with.

That's just a huge wheel
of dried milk.

Taking that
and making it the star...

That's very difficult.

The danger with grana
is that it's salty.

Smells good, Jessie.
You had the first pick.

- Yes.
- You having any second thoughts?

Yeah, it's probably not
the wisest thing in the world,

trying something
I've never done,

but I wanted to challenge
myself with something

I wasn't used to cooking.

So what's the dish?

I am gonna saute up
the bok choy with the ginger,

red chilis, and garlic.

And I'm gonna do
eggplant, bok choy,

and mushrooms,
and then glass noodles,

and I'm gonna
make a fish base...

- Asian.
- Raw, yeah.

Probably 30 % or 40 % fat
running through there.

The minute you cook it,
it's like cooking butter.

It's gonna start
leeching out.

It's gonna start burning.

You got to know what temp
to cook it on.

What are you doing
with the green papaya?

I was gonna make a papaya slaw
on the side to see

if I liked
that idea with it,

incorporate more techniques
and more flavors.

- Good luck.
- Thank you, guys.

Right, Natasha, what are you
doing with the crab?

I'm basically gonna
just steam it really quick

over some ginger
and caper lime over there.

What's the dish?

So basically I'm gonna do
a cold yakisoba noodle dish,

just really concentrate
on the flavor inside of it

as well as bringing out
the sweetness in that crab.

If you're gonna put a cold
marinating soba noodle salad

on a plate to get in
the finale... Natasha... yeah?

Yes, chef.

It has to be a [bleep] brilliant
cold soba noodle salad.

- Yeah?
- Hopefully.

- Good luck.
- Thank you, chef.

Luca.
What's the dish?

I'm gonna make
this veal cutlet.

This is a stuffed
veal cutlet?

Yeah.

Filled with
grana padano and...

Yeah, grana padano
and sage.

What are you
gonna serve with it?

This is the frico.

Why don't you explain
to Graham what frico is?

Yeah.

Frico is the most
typical dish of our region.

Our region is
a country region, okay?

- Very, very, poor.
- Sure, sure.

But something
that was never missing

in the house was cheese,
potatoes, and onions.

You bake them together,
almost like a tart.

And then you let it cool
and you cut it,

and that's what they eat.

- Awesome. Thank you.
- Good luck.

Thank you.
Thank you.

Guys, 20 minutes left.

Right, Jessie,
feeling more comfortable?

- Feeling good.
- Good.

And how are you gonna
cook the beef?

Searing it off.

Gonna make a ponzu butter
to finish right over the back.

- Mm-hmm. - If someone
lets me borrow their butter.

Say that again?

If someone lets me
borrow their butter.

What do you mean,
borrow their butter?

- Where's your butter?
- I forgot butter.

Jessie, you forgot
your butter?

You just get caught
in the moment,

you think you're set up
like a mystery box,

and then you're like,
"Oh, crap."

What's the backup plan?

Where are you getting
the butter from?

One of them,
if they let me.

Natasha?

Natasha.

Would you have one tablespoon
of butter left over?

Natasha.

Would you have one tablespoon
of butter left over?

Okay.

It could be the smallest thing
that makes her dish

much better than mine,
so she's gonna have to ask Luca.

Thank you, Luca.
I appreciate that.

Even though Natasha
has three sticks of butter

at her station
she's not touching.

Luca comes through
because Luca

is the nicer of the two.

Did Jessie ask Natasha
if she could have some butter?

- Yes.
- What'd she say?

- No.
- No?

- No.
- She's so hardcore.

And then Luca...

- Yeah?
- Threw her a stick.

I saw.
So that's what he threw at her?

That's what he threw at her.

Maybe he just threw away
$1/4 million.

I don't think
that a piece of butter

is gonna make her dish
stand out that much.

If it does, good for her.
I'm going home.

Tomorrow, I can still
look at myself in the mirror.

Know what I mean?
I'm a good guy.

Forget about it.

Coming up to your
last five minutes.

Start visualizing
those plates.

Make sure it's done
with finesse.

Do those king ingredients
with great flare.

I'm excited to see
this Kobe beef.

You better do
that thing justice.

60 seconds to go.

Natasha,
steely eyed, focused.

And in so much control.

I hope that Luca
cut it like a pizza.

Wow.

That looks right.

Come on.

Commit to it, Jessie.
Just plate it.

Make sure you've got
the best dish

you've cooked so far
in this competition.

Come on.
Let's go.

Five, four,

three, two, one

and stop.
Hands in the air.

- Good job.
- Well done.

It's time to taste your dishes
and find out,

out of the three of you,
who is going into the finale.

First up, Luca.

I didn't get to choose
what I was going to cook,

but then, thank God,
I get this Italian cheese,

so I'm pretty sure
I'll be fine.

Please,
explain the dish to me.

It's a pancetta-wrapped
veal cutlet

filled with sage,
grana padano,

Served on a bed of braised
radicchio with frico.

Mm-hmm.

The veal is perfectly cooked,
like a pretty good medium rare.

The frico
is very, very good,

and it's very,
very crispy and rich

and exactly
what it should be.

A lot of things
going on in this dish.

I think that although
the dish tastes very good,

you have a lot of very rich
things on this dish.

Um...

I would have put, like,
a little raw, you know,

red cabbage salad with some
chilis and some vinegar,

you know, to give some
really bright acidity

to cut through all the fat.

I did my best.

Luca, I love
the attention to detail,

especially when you were
rolling those individual,

like, little paupiettes.

Did you season
inside the veal?

No.

I had a lot of saltiness
from the cheese inside.

So I love the way
that you get

knocked down
and you bounce back,

and this dish proved that.

Cheese slightly too thick
in the center.

I want to taste the veal
enhanced by the cheese,

as opposed to the cheese
over the veal.

And you would have
nailed it.

But it's a very earnest,
a very humble effort.

- Good job.
- Thank you, chef.

It looks gorgeous.

Thank you.

I think the seasoning
is perfect.

So I mean, this
is a lot of technique,

and it's nothing that we've
seen you really do before.

I just thought, you know,

- give it a try and play my roots.
- Mm-hmm.

I love that you did that.

Only thing is, is that visually,
it does not look beautiful.

It doesn't do
your dish justice.

You know what I mean?

But flavor-wise on the palate,
it tastes great.

- Thank you, chef.
- So good job.

Next up, Natasha,
let's go, please.

I picked the Kobe beef.
Natasha picks the crab.

I don't know what Natasha
was thinking,

because that is so dang hard.

Right.

Wow.
What is that?

It's a infused
yakisoba salad, cold.

It's got some ginger.
It's got soy sauce.

Some rice wine vinegar.

It's got layers
of crab in it

and some pickled
radishes alongside too.

Bold move to come up
with a cold entree.

What's the dressing
on the noodles?

It's basically
like a light ponzu sauce

that I've
kind of infused

with a little bit
of serrano chili.

It's...

It's phenomenal.

It's fragrant.
It's delicious.

The Alaskan king crab.

You know, to get a cold salad
that incredible,

that bursts with flavor,

I didn't think
it was gonna taste

as good as it looked.

I'm wrong. It actually
tastes better than it looks.

I mean, I just want
to continue eating it.

Sadly, Joe and Graham
have got to taste it.

Otherwise, honestly,
right now, I'd continue

eating that
from start to finish.

- Great job.
- Thank you, chef.

I personally don't love
all the raw peppers.

Mm-hmm.

Hm.

But, you know, it's got
a really good balance

between, like,
acidity and heat.

I think that what this dish
does is showcases the crab

in a very, very
intelligent way.

Putting it within
the context of an Asian dish

like this I think is...
is really, really smart.

I love that you used
the serrano,

not just because there's
a difference in heat

from a jalapeno,
but there's such a...

Like a natural sweetness
to the actual pepper itself.

It doesn't
overpower the crab.

It's like
this incredible harmony.

I think that you
just keep delivering,

and this is
one of your best.

- So great job.
- Thank you.

Last up, Jessie.

So, Jessie...

You make it
to the semifinal

of the biggest cooking
competition in America.

You win the mystery box,
and you have the choice

of three ingredients,
and you pick the one

that you've
never cooked before.

Are you insane?

So, Jessie, you have a choice
of three ingredients,

and you pick the one that
you've never cooked before.

Are you insane?

I've read about it a lot,
so I thought I could do it.

I've read about flying planes.
That doesn't mean I can fly one.

Please explain
the dish to me.

We have seared Kobe
with ponzu butter,

and then mixed
asian vegetable noodles.

We've got oyster mushrooms,

the Japanese eggplant,
and bok choy.

I'm trying to figure out what
your strategy could have been,

because at this juncture,
with so much on the line,

picking an ingredient
that you've never cooked

is kind of like
culinary suicide.

The meat's excellent.

I actually like
the Japanese eggplant.

I thought you were
gonna struggle with that.

It's very difficult
to cook that properly.

It could be very bitter
and tough, it's very good.

The glass noodles
are good.

It's a good dish.

So explain to me
what ponzu butter is.

I took butter,

melted it down with the ponzu
after searing the meat in it,

and then drizzled
over the top.

Great flavor.

So roasted mushrooms, bok choy...
Is that Japanese eggplant?

Yes, and then the base

is the ginger and lime
kind of vinaigrette.

I've got red chilis
in there as well.

Fish sauce, soy sauce.

The beef is what stands out.
The flavor's there.

I don't think it needs
that ponzu butter.

Okay.

- Thanks.
- Thank you.

Jessie.

Hello.

I like it, it's got
the right kind of heat.

The beef is delicious.

Beautiful sear.
Rested beautifully.

And not sliced too thinly
so you can get to enjoy

the magic of what
Kobe beef delivers.

The noodles here,
slightly too greasy.

It doesn't really
sit nicely.

I saw you making a salad.

I made the green papaya salad,
and it just seemed confusing,

and I didn't want
to put it on there.

Where is the salad, please?
I want to taste it.

I just want to see
what you spent time doing.

Yeah, I wasted my time on
something that didn't make it.

So I juiced lemon and lime,
fish sauce,

and a little bit of brown sugar
and chilis to get some spice.

I wanted some heat.

It's absolutely delicious.

Have you tasted that?

It's like a thai
green papaya salad?

Yeah.

You left the best part
on the bench.

I mean, fresh, delicious.

Perfect.

Wow.

Seasoned beautifully.

It's got that tartness,
the acidity,

and it's got that lovely
refreshing balance.

It's like some
heat in there too.

Yeah, some heat in there.

But here's the downside.

That tastes better
than the noodles,

and had you put that
papaya salad on that plate,

quite honestly,
I think it would have

been the dish of the night.

You chose to leave it off.

I'm just hoping...

I'm hoping
it's not your undoing.

Thank you.

It's the semifinals.

We are the strongest,
and it'll just be

whoever doesn't mess up.

And this is really close.

Jessie, Luca, Natasha,

you've just now given us

the most difficult
decisions to make.

Three king ingredients

turned into three
stunning dishes.

Please, excuse us.

Even though they love
my dish, I mean,

there could also be them
talking back there about...

Saying like, "Well,
she put a cold salad out."

I mean,
Natasha nailed it.

Yeah, totally.

Honestly, 100 %.
Luca?

Technical, loved the way
he stuffed it.

It's filleted.
Love that all.

They showed a lot
of different techniques.

We are down to the top three.

Someone is going home today,

and these two girls
are super tough.

It's gonna be very, very hard

for me to get a spot
in the finale.

So Jessie's dish, I think,
was very good.

The thing is, though,
the shining component

on that dish
was left in a bowl.

Yeah.

It's hard.

Whew.

Natasha, Luca, Jessie,

please, make your way
down to the front.

Thank you.

This is the semifinal
of MasterChef.

Sadly, we can only take two
into the MasterChef finale.

The first person
doing incredible justice

to the king of ingredients,
congratulations...

Natasha.

Amazing job.

You will move on
to the MasterChef finale.

Thank you, guys.

Thinking about everything
that I've put into this,

the fighting, the crying,
leaving my family,

everything that
I have worked so hard to

up until this point
has finally paid off.

Which leaves
Luca and Jessie,

two very talented
home cooks.

The person
joining Natasha...

in the MasterChef finale...

is...

Luca.

Congratulations.
Great job.

The finale!

I left Italy
because everybody

always talked
about the American dream.

But coming to MasterChef

and work myself
up to the finale?

This is beyond anything
I ever imagined for my life.

Luca,
absolutely brilliant.

You had everything
on that plate that we wanted,

and it was 100%.

Well done.

Jessie, one of the most exciting
components you put together

for that dish tonight,
you left off.

And we are still
kicking ourselves

to why you felt

that needed to stay off
of your plate.

But the way you have grown
in this competition

over the last three months
has been extraordinary.

We really want
to see you out there,

and I would send you
a very genuine welcome

to any of my restaurants,

wherever you want, if you
wanted to come work for us.

We would love
to have you.

Well done.

- Thank you.
- We're gonna miss you.

Come and say good-bye.

Well done.

Good job.

We're so proud.
Great job.

Thank you for everything.

I didn't think
I was going home tonight.

With only having
to beat two more people,

that really just sucks.

But I'm so proud
of getting this far.

From thousands to three, so...

This has been
the hardest thing ever.

But I'm so much stronger

and, like,
a different person from it.

You're in this competition
because you cook good.

Never forget that.

I definitely belong in food.

Jessie, well done.

And now I've got
a clear vision of what to do.

It's delicious.

Definitely restaurant quality,
let me tell you.

Thank you, guys,
for everything.

They truly believe in me.

It was the exact
confirmation I needed,

and now I know that food
will be

a part of my life forever.

Luca and Natasha,
congratulations.

You now are in the final
of the biggest

culinary competition
anywhere in the world.

Ha-ha!

You haven't
won anything yet.

The finale's big,
it's grueling,

it's long.

We have huge expectations.

So game on.

Congratulations.

Thank you.

Good night.

Good night.

Next time,
it all comes down to this.

Let the MasterChef
finale begin.

The world's biggest
cooking competition

comes to an end,

as the two best
home cooks in America

go head to head...

It's not too late
for you to go home.

...for the most coveted crown
in the culinary world.

Only one will walk away
with $1/4 million...

This is not a joke.
This is my life.

Their own cookbook...

Go big or go home.

...and the title of MasterChef.

The winner is...

sync: Ajvngou.cz
www.addic7ed.com