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1
00:00:04,054 --> 00:00:05,586
Welcome to the grand finale
2
00:00:05,622 --> 00:00:07,588
of the world's greatest
cooking competition,
3
00:00:07,624 --> 00:00:10,491
where three of the most talented
and passionate home cooks
4
00:00:10,527 --> 00:00:13,594
in all of America
will enter the culinary ring.
5
00:00:13,630 --> 00:00:15,430
Three will enter,
but only one home cook
6
00:00:15,465 --> 00:00:18,700
will be crowned
America's next MasterChef.
7
00:00:24,507 --> 00:00:26,441
Gordon:
The search for the next MasterChef started
8
00:00:26,476 --> 00:00:28,176
with thousands of hopeful home cooks
9
00:00:28,211 --> 00:00:30,511
from all across the country.
10
00:00:30,547 --> 00:00:33,181
- We invited the very best...
- Let's go, guys, push it.
11
00:00:33,216 --> 00:00:35,049
to battle it out for a coveted MasterChef white apron.
12
00:00:35,085 --> 00:00:36,918
What up, people?
13
00:00:36,953 --> 00:00:38,786
Once that white apron was in their hands,
14
00:00:38,822 --> 00:00:41,556
the home cooks began the journey of a lifetime.
15
00:00:41,591 --> 00:00:44,025
Gordon:
Our lifeguards are arriving!
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00:00:44,060 --> 00:00:46,961
- Whoo!
- The challenges were more difficult than ever before.
17
00:00:46,996 --> 00:00:50,198
- ( squeals )
- Your MasterChef dreams
are truly on the line tonight.
18
00:00:50,233 --> 00:00:52,800
- Ah!
- And the pressure was off the charts.
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00:00:52,836 --> 00:00:54,368
Get 'em in the fryer.
Let's go!
20
00:00:54,404 --> 00:00:55,369
I'm not gonna finish this.
There's not enough.
21
00:00:55,405 --> 00:00:57,405
There's not ( bleep ) enough!
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00:00:57,440 --> 00:01:00,274
This year, the home cooks were treated to master class
23
00:01:00,310 --> 00:01:01,676
after master class.
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00:01:01,711 --> 00:01:03,344
- On the menu tonight, lamb.
- All: Ahh!
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00:01:03,379 --> 00:01:05,680
They learned from the very best...
26
00:01:05,715 --> 00:01:07,648
- Even pressure is key.
- ...us.
27
00:01:07,684 --> 00:01:10,585
Those cactus spikes need
to be removed very carefully.
28
00:01:10,620 --> 00:01:13,654
They survived intense "MasterChef" team challenges.
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00:01:13,690 --> 00:01:16,858
Smarten up and treat these
dishes as your best dishes
you've ever cooked.
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00:01:16,893 --> 00:01:19,660
A five-star hotel
and we serve them that?
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00:01:19,696 --> 00:01:21,362
Oh, my God.
32
00:01:21,397 --> 00:01:25,032
The level of talent
set the bar higher
than ever before.
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00:01:25,068 --> 00:01:27,034
You knocked it out of the park.
Incredible job.
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00:01:27,070 --> 00:01:28,736
- Thank you.
- Gordon: It's breathtaking.
35
00:01:28,772 --> 00:01:30,505
- There's no stopping you
right now, is there?
- Not at all.
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00:01:30,540 --> 00:01:33,374
And now only three home cooks remain
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00:01:33,409 --> 00:01:35,977
in the search for the very best.
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00:01:36,012 --> 00:01:38,179
Three home cooks will step into the ring
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00:01:38,214 --> 00:01:39,413
for the grand finale.
40
00:01:39,449 --> 00:01:42,950
But only one will become
America's MasterChef.
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00:01:47,257 --> 00:01:50,324
Up first in this three-way
culinary battle...
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00:01:50,360 --> 00:01:52,426
Jason.
43
00:01:52,462 --> 00:01:55,496
A 34-year-old high school
music teacher
44
00:01:55,532 --> 00:01:57,532
from Newton, Massachusetts.
45
00:01:59,969 --> 00:02:03,237
From day one, Jason proved he could put together dishes
46
00:02:03,273 --> 00:02:05,573
as beautifully as he can a piece of music.
47
00:02:05,608 --> 00:02:08,276
- The flavor of the scallop
is mind-blowing.
- Thank you.
48
00:02:08,311 --> 00:02:10,411
Jason's love of food burst through
49
00:02:10,446 --> 00:02:11,979
in every dish he made.
50
00:02:12,015 --> 00:02:15,116
What you have brought forward
is a true masterpiece.
51
00:02:15,151 --> 00:02:16,918
- Thank you, Chef.
Thank you very much.
- Nice job, sir.
52
00:02:16,953 --> 00:02:18,619
He took the judges' feedback to heart
53
00:02:18,655 --> 00:02:21,022
and presented every dish with a smile.
54
00:02:21,057 --> 00:02:24,492
I've never seen
a smile so wide ever.
55
00:02:24,527 --> 00:02:27,662
He quickly became a force to be reckoned with in this competition.
56
00:02:27,697 --> 00:02:29,263
- Jason.
- Way to go, Jason!
57
00:02:29,299 --> 00:02:30,998
- Jason.
- All right.
58
00:02:31,034 --> 00:02:32,700
- Red Team.
- Yeah!
59
00:02:32,735 --> 00:02:35,636
A heartfelt teacher and an even better student,
60
00:02:35,672 --> 00:02:38,306
he's hit all the right notes in the competition.
61
00:02:38,341 --> 00:02:40,441
I think you just cooked
the dish of the competition.
62
00:02:40,476 --> 00:02:42,210
- It's beautiful.
- Thank you.
63
00:02:42,245 --> 00:02:43,778
I've had a very strong
performance
64
00:02:43,813 --> 00:02:45,780
in the MasterChef kitchen.
I'm ready to bring it.
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00:02:45,815 --> 00:02:47,782
I'm going to present a beautiful symphony
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00:02:47,817 --> 00:02:50,051
of flavors and textures and colors on my plates,
67
00:02:50,086 --> 00:02:52,320
and I'm going to win
the next MasterChef trophy.
68
00:02:57,293 --> 00:03:00,628
The first hurdle that stands
in Jason's way tonight
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00:03:00,663 --> 00:03:02,129
is Eboni...
70
00:03:04,400 --> 00:03:06,701
...a 33-year-old
addictions counselor
71
00:03:06,736 --> 00:03:08,936
and a military wife
from Chicago, Illinois.
72
00:03:10,974 --> 00:03:13,341
- Eboni is a fierce competitor...
- Yeah!
73
00:03:13,376 --> 00:03:15,943
who has overcome so many obstacles throughout her life.
74
00:03:15,979 --> 00:03:19,747
I am a survivor.
I'm from the dead-ass hood,
the south side of Chicago.
75
00:03:19,782 --> 00:03:23,918
In the kitchen, she's always pushed herself to be the best she could be.
76
00:03:23,953 --> 00:03:25,486
Your dish is delicious.
Let's get that right.
77
00:03:25,521 --> 00:03:27,889
- Thank you, Chef.
- You just cooked
like a chef's dream.
78
00:03:27,924 --> 00:03:29,957
Her desire to be the next MasterChef
79
00:03:29,993 --> 00:03:32,460
is fueled by a great love for her husband
80
00:03:32,495 --> 00:03:33,694
and her four children.
81
00:03:33,730 --> 00:03:35,463
What does breakfast usually
look like at home?
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00:03:35,498 --> 00:03:37,732
I'll do something like biscuits
or I'll do waffles.
83
00:03:37,767 --> 00:03:39,567
And then do all that
and turn around and go
right to work.
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00:03:39,602 --> 00:03:42,069
Eboni's food has always been packed with flavor.
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00:03:42,105 --> 00:03:44,805
One of the best tasting dishes
so far in this competition.
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00:03:44,841 --> 00:03:47,642
And her big and bold dishes
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00:03:47,677 --> 00:03:49,510
helped secure Eboni's place in the finale tonight.
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00:03:49,545 --> 00:03:51,145
- The Red Team.
- Yeah!
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00:03:51,180 --> 00:03:53,447
- Congratulations, Eboni.
- Yes.
90
00:03:53,483 --> 00:03:55,249
Eboni.
Well done.
91
00:03:55,285 --> 00:03:56,817
Eboni:
I fought my way into the finale.
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00:03:56,853 --> 00:03:58,185
and I'm prepared to bring it.
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00:03:58,221 --> 00:03:59,987
I'ma work my way right through that kitchen
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00:04:00,023 --> 00:04:01,188
and take that trophy
95
00:04:01,224 --> 00:04:02,290
'cause it's mine.
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00:04:05,228 --> 00:04:07,662
Look at your mommy. Whoo!
97
00:04:07,697 --> 00:04:11,365
Our final home cook battling
for the win tonight
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00:04:11,401 --> 00:04:13,434
is Dino...
99
00:04:15,672 --> 00:04:19,106
...a 28-year-old dancer
from Bensonhurst, New York.
100
00:04:22,045 --> 00:04:25,012
Dino was a dark horse who danced his way into the kitchen,
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00:04:25,048 --> 00:04:29,016
but he soon established his place as a headline act.
102
00:04:29,052 --> 00:04:32,553
Wow.
That looks like an Italian
grandma made them.
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00:04:32,588 --> 00:04:36,123
- Ow!
- His eccentricities on a plate have sometimes missed.
104
00:04:36,159 --> 00:04:38,993
It looks like the remains
of my nana's ashes.
105
00:04:39,028 --> 00:04:42,463
But more often than not, they have blown us away.
106
00:04:42,498 --> 00:04:45,099
It shouldn't work,
but it's pretty brilliant.
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00:04:45,134 --> 00:04:48,536
He uses his artistic and often unconventional eye
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00:04:48,571 --> 00:04:51,872
and Italian background to create beautiful and delicious plates.
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00:04:51,908 --> 00:04:54,442
- Christina: It's amazing.
- Thank you so much.
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00:04:54,477 --> 00:04:55,876
I'd be scared for
anyone else out there.
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00:04:55,912 --> 00:04:58,746
Dino kept his focus throughout the competition
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00:04:58,781 --> 00:05:00,881
and let his passion propel him to the finale.
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00:05:00,917 --> 00:05:02,583
- Dino.
- Well done.
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00:05:02,618 --> 00:05:05,353
- Congratulations, Dino.
- Nice job.
115
00:05:05,388 --> 00:05:06,954
- Red Team.
- Yeah!
116
00:05:06,990 --> 00:05:08,255
Oh, my God!
117
00:05:08,291 --> 00:05:11,425
I've been very underestimated
in this competition,
118
00:05:11,461 --> 00:05:13,961
but I've proven myself to be the best of the best.
119
00:05:13,997 --> 00:05:16,297
I'm ready to bring my flair to a whole new level.
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00:05:16,332 --> 00:05:18,099
I will be the next MasterChef.
121
00:05:26,275 --> 00:05:28,376
Welcome.
122
00:05:28,411 --> 00:05:32,246
Congratulations.
This is the moment
you've been waiting for,
123
00:05:32,281 --> 00:05:35,082
the "MasterChef" grand finale.
124
00:05:35,118 --> 00:05:38,619
Throughout this competition,
you've had a lot of obstacles
thrown your way,
125
00:05:38,654 --> 00:05:40,821
including extremely
talented opponents.
126
00:05:40,857 --> 00:05:44,058
But tonight, they've
returned to cheer you on.
127
00:05:44,093 --> 00:05:47,595
( cheering )
128
00:05:47,630 --> 00:05:50,064
Woohoo!
129
00:05:50,099 --> 00:05:51,332
- ( shouting )
- Whoo!
130
00:05:54,604 --> 00:05:58,606
Jason, Eboni, and Dino,
we know you sacrificed
so much to be here,
131
00:05:58,641 --> 00:06:01,175
including time
with your family and friends.
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00:06:01,210 --> 00:06:04,278
So tonight we are honored
to have them here in the kitchen
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00:06:04,313 --> 00:06:08,282
supporting you all
on the biggest night
of your culinary lives.
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00:06:08,317 --> 00:06:10,951
( cheering )
135
00:06:12,955 --> 00:06:16,857
Jason, you have your mom, Eva,
your dad, John,
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00:06:16,893 --> 00:06:18,192
your brother, Kevin,
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00:06:18,227 --> 00:06:20,461
and of course,
your partner, Nathan.
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00:06:20,496 --> 00:06:24,532
Mom, Miss Eva, how proud are you
of your son Jason right now?
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00:06:24,567 --> 00:06:27,401
The whole family
are so excited for him.
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00:06:27,437 --> 00:06:29,637
Now, some of
that cooking ability,
does that come from you?
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00:06:29,672 --> 00:06:34,775
- Let's be honest.
- Well, to be honest,
we butt head in the kitchen.
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00:06:34,811 --> 00:06:37,011
There were times I said,
"Well, you're too slow."
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00:06:37,046 --> 00:06:39,980
( laughter )
144
00:06:40,016 --> 00:06:41,982
Now, Eboni,
tonight to support you,
145
00:06:42,018 --> 00:06:43,551
you have your husband,
Horatio,
146
00:06:43,586 --> 00:06:45,519
you have your four
amazing children,
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00:06:45,555 --> 00:06:50,458
Symphony, Melody, Robert,
and your young son, Amir.
148
00:06:50,493 --> 00:06:51,692
Crowd: Aww.
149
00:06:51,727 --> 00:06:54,495
Horatio, you know,
your incredible service
150
00:06:54,530 --> 00:06:57,098
to the Navy takes you
away from home.
151
00:06:57,133 --> 00:06:59,200
What's it been like over
the last three or four months
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00:06:59,235 --> 00:07:01,502
without this one at home?
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00:07:01,537 --> 00:07:03,270
Well, I really appreciate
what she does.
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00:07:03,306 --> 00:07:05,639
It's been a role reversal.
Usually I'm the one always
deployed and gone.
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00:07:05,675 --> 00:07:09,176
So for me to be home
taking care of business
with four children,
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00:07:09,212 --> 00:07:11,045
I realize how much work it is.
We really miss her.
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Crowd: Aww.
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And, Dino,
your parents are here
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to cheer you on,
Susan and Mark.
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00:07:19,055 --> 00:07:23,157
Mark, do you have a favorite
dish that Dino's ever cooked?
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Well, I've been having
to watch what I eat lately,
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00:07:25,628 --> 00:07:27,228
and I've been eating
a lot of meats and stuff,
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so one morning he came in
and cooked this veggie burrito.
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And he asked me if I wanted one,
and I said sure.
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And he made it for me,
and it was outstanding.
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It was delicious. I said,
"I don't need meat anymore.
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I'll just take
a veggie burrito now."
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Tonight, we have
three home cooks entering
the grand finale.
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And we have four judges.
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Tonight we're adding
another palate to the roster.
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And not just any palate,
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one of the world's
most refined.
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He runs one of the biggest
food empires on the planet.
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00:08:01,497 --> 00:08:04,365
He's one of the world's
most successful restauranteurs.
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And some say that he makes me
look like a pussycat.
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Be afraid.
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Be very afraid.
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Joining us tonight
in the MasterChef kitchen,
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back where
he truly belongs...
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00:08:18,581 --> 00:08:22,416
please welcome back
the one and only...
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Joe Bastianich.
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00:08:24,987 --> 00:08:25,953
Oh, my God.
Oh, my God.
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00:08:25,988 --> 00:08:29,490
( cheers, applause )
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00:08:29,525 --> 00:08:30,758
Yeah!
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00:08:32,428 --> 00:08:33,561
Joe!
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00:08:33,596 --> 00:08:37,665
The Joe Bastianich,
ladies and gentlemen!
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I am about to pee my pants.
Are you kidding me?
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Joe is here at the "MasterChef" season eight finale.
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Y'all tripping.
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Now, Joe Bastianich runs
an empire that includes
over 30 restaurants.
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He's also a winemaker,
an author, and of course,
192
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he'll always be part
of the "MasterChef" family.
193
00:08:54,350 --> 00:08:55,883
Joe, as always,
it's so good to see you.
194
00:08:55,918 --> 00:08:57,818
- Good to be back.
Good to be back.
- Have you missed me?
195
00:08:57,853 --> 00:08:59,753
- No.
- ( laughter )
196
00:08:59,789 --> 00:09:04,825
But what I did miss
is the incredible energy
and passion
197
00:09:04,860 --> 00:09:07,294
of the home cooks
in this great competition.
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00:09:07,330 --> 00:09:10,664
( cheering )
199
00:09:14,503 --> 00:09:16,203
Aarón: Home cooks,
the pressure tonight
200
00:09:16,239 --> 00:09:18,439
is greater than you've
ever experienced.
201
00:09:18,474 --> 00:09:24,311
And four judges means we want
to see four perfect plates
for each course.
202
00:09:24,347 --> 00:09:29,350
One appetizer, one entree,
and one incredible dessert.
203
00:09:29,385 --> 00:09:32,353
Now, are you all ready
for the most important cook
of your lives?
204
00:09:32,388 --> 00:09:33,721
All: Yes, Chef.
205
00:09:33,756 --> 00:09:35,556
You'll each have ten minutes
in the pantry
206
00:09:35,591 --> 00:09:37,458
to collect everything
you need
207
00:09:37,493 --> 00:09:42,563
to cook us the best
three-course dinner
of your life.
208
00:09:42,598 --> 00:09:44,865
Your time in the pantry...
209
00:09:44,900 --> 00:09:46,700
starts...
210
00:09:49,939 --> 00:09:51,605
...now.
211
00:09:54,277 --> 00:09:57,144
Yeah! Yeah, yeah!
212
00:09:57,179 --> 00:10:01,081
There's no more challenges.
There's no more battles.
This is it.
213
00:10:01,117 --> 00:10:02,750
Oh, my gosh.
214
00:10:02,785 --> 00:10:05,486
My money's on the music.
It's gotta be Jason.
215
00:10:05,521 --> 00:10:07,788
He has the most amazing ideas.
216
00:10:07,823 --> 00:10:10,491
His plating is beautiful.
217
00:10:10,526 --> 00:10:13,594
- And his flavors are always on point.
- Watermelon radish.
218
00:10:13,629 --> 00:10:16,030
If he does not get into his own head,
219
00:10:16,065 --> 00:10:18,632
he will be
the next MasterChef.
220
00:10:18,668 --> 00:10:20,100
Jackpot.
221
00:10:20,136 --> 00:10:22,136
I think Eboni
is gonna win tonight.
222
00:10:22,171 --> 00:10:25,005
- She is my girl from Chicago.
- A little honey.
223
00:10:25,041 --> 00:10:26,440
She is just so strong.
224
00:10:26,475 --> 00:10:29,510
And she has overcome so much in this competition.
225
00:10:29,545 --> 00:10:31,345
It's just gonna give her everything she needs
226
00:10:31,380 --> 00:10:32,780
to bring it all together
227
00:10:32,815 --> 00:10:34,515
and win
the MasterChef trophy.
228
00:10:34,550 --> 00:10:36,216
Where'd you go, baby?
229
00:10:36,252 --> 00:10:39,353
- Dino and I
are oil and water.
- Veggies.
230
00:10:39,388 --> 00:10:42,323
He's not my favorite person in the MasterChef kitchen,
231
00:10:42,358 --> 00:10:45,392
but I'm rooting for him.
232
00:10:45,428 --> 00:10:49,997
Dino, each step of the way, has gotten better.
233
00:10:50,032 --> 00:10:54,101
And he's gonna take chances that the other two competitors are not going to do.
234
00:10:54,136 --> 00:10:56,637
And if he can really
capitalize on those risks,
235
00:10:56,672 --> 00:10:57,971
great rewards will come.
236
00:10:58,007 --> 00:11:00,741
- Come on, speed up, guys.
- Come on!
237
00:11:00,776 --> 00:11:02,876
Go, Dino!
238
00:11:02,912 --> 00:11:06,613
- Christina:
Yes! Yes, yes, yes!
- Come on.
239
00:11:08,351 --> 00:11:10,317
Gordon:
Jason, Eboni, and Dino,
240
00:11:10,353 --> 00:11:13,487
it's now time to put together
the best three-course dinner
241
00:11:13,522 --> 00:11:15,789
you've ever dreamt of
242
00:11:15,825 --> 00:11:18,058
and we've ever eaten.
243
00:11:18,094 --> 00:11:21,395
First up, the appetizers.
244
00:11:21,430 --> 00:11:23,797
Jason, what will you be making
for your appetizer?
245
00:11:23,833 --> 00:11:27,668
For my appetizer,
I will be making an uni custard
246
00:11:27,703 --> 00:11:29,770
with poached prawns,
little neck clams,
247
00:11:29,805 --> 00:11:32,272
and a Meyer lemon
miso vinaigrette.
248
00:11:32,308 --> 00:11:34,608
Eboni, what will you be making
for your appetizer?
249
00:11:34,643 --> 00:11:38,078
I'm gonna make pan-seared
scallops with charred Romanesco,
250
00:11:38,114 --> 00:11:41,248
English peas,
and rainbow chard sauté
251
00:11:41,283 --> 00:11:42,983
with a garden pea puree.
252
00:11:43,018 --> 00:11:45,919
And, Dino, what are
gonna be making
for your appetizer?
253
00:11:45,955 --> 00:11:49,823
For my appetizer,
I will be making a capellini
nero diavolo di mare,
254
00:11:49,859 --> 00:11:53,927
or a squid ink angel hair pasta
with a spicy sauce
255
00:11:53,963 --> 00:11:55,496
and clams and calamari.
256
00:11:55,531 --> 00:11:58,999
It's time for the "MasterChef"
finale to officially begin.
257
00:11:59,034 --> 00:12:00,768
Are all three of you ready?
258
00:12:00,803 --> 00:12:02,536
All: Yes, Chef.
259
00:12:02,571 --> 00:12:06,774
You'll have
just one hour to make
your amazing appetizers.
260
00:12:06,809 --> 00:12:09,510
Four plates of each.
Do not let us down.
261
00:12:09,545 --> 00:12:12,679
Your time starts...
262
00:12:12,715 --> 00:12:14,081
...now.
263
00:12:14,116 --> 00:12:15,649
( cheers, applause )
264
00:12:15,684 --> 00:12:17,751
Let's go.
265
00:12:17,787 --> 00:12:19,686
- Dino! Come on, Dino.
- You got it, Jason!
266
00:12:19,722 --> 00:12:21,288
Go, Jason! Go, Jason!
267
00:12:21,323 --> 00:12:24,892
Cate:
Come on, Eboni! Whoo!
268
00:12:24,927 --> 00:12:27,561
Wow, I can't believe it.
This is it.
269
00:12:27,596 --> 00:12:30,864
We have definitely got
the three best amateur cooks
in America tonight
270
00:12:30,900 --> 00:12:34,268
going head to head
in this incredible
three-way finale.
271
00:12:34,303 --> 00:12:36,003
Three incredible-sounding
appetizers.
272
00:12:36,038 --> 00:12:40,207
This is the finale that
America's been waiting for.
273
00:12:40,242 --> 00:12:42,443
- Come on, guys, let's go.
- You guys can do it. Go!
274
00:12:50,467 --> 00:12:52,567
Gordon:
Wow, I can't believe it.
This is it.
275
00:12:52,603 --> 00:12:55,170
Three amazing,
talented home cooks
276
00:12:55,205 --> 00:12:58,607
and you cannot get
three more different individuals
277
00:12:58,642 --> 00:13:00,108
anywhere in
this country tonight.
278
00:13:00,144 --> 00:13:03,712
- Eboni, it's hot in here.
- It's hot in here, baby.
279
00:13:03,747 --> 00:13:06,648
It's incredible
to have such diversity here
in the MasterChef kitchen.
280
00:13:06,683 --> 00:13:08,416
Completely different
backgrounds,
281
00:13:08,452 --> 00:13:10,585
completely different
cooking styles,
282
00:13:10,621 --> 00:13:13,255
and I am excited
to taste this food.
283
00:13:13,290 --> 00:13:15,223
- Whoo! Yes, Jason.
- Bam.
284
00:13:15,259 --> 00:13:19,127
Jason doing a sea urchin custard
almost like a savory flan.
285
00:13:19,163 --> 00:13:21,797
And it's being topped
with prawns as well as
some fresh uni on top.
286
00:13:21,832 --> 00:13:23,965
Gordon:
That's a high-end appetizer.
287
00:13:24,001 --> 00:13:25,567
It's steamed for about
eight to nine minutes.
288
00:13:25,602 --> 00:13:28,570
Then it's set,
but let me tell you something.
289
00:13:28,605 --> 00:13:32,274
Ten seconds over-steamed
and that thing turns into
cold scrambled eggs.
290
00:13:32,309 --> 00:13:34,876
So he has to be
careful tonight.
291
00:13:34,912 --> 00:13:36,812
Come on, Eboni!
292
00:13:36,847 --> 00:13:38,413
I have high hopes
for Eboni's dish.
293
00:13:38,448 --> 00:13:40,482
She is going for
a classic combination
294
00:13:40,517 --> 00:13:41,950
with her appetizer tonight,
295
00:13:41,985 --> 00:13:44,753
seared scallops and cheese,
one of my favorite combinations,
296
00:13:44,788 --> 00:13:46,121
especially to
start off a meal.
297
00:13:46,156 --> 00:13:47,989
It's light, it's sweet,
it's bright.
298
00:13:48,025 --> 00:13:51,526
She is bringing in a little
charred Romanesco cauliflower
for an edge,
299
00:13:51,562 --> 00:13:52,627
some rainbow chard.
300
00:13:52,663 --> 00:13:54,863
The cook on those scallops
are pivotal.
301
00:13:54,898 --> 00:13:57,566
30 seconds over,
you've got a mouthful
of rubber bands.
302
00:13:57,601 --> 00:13:59,935
Perfect,
and it's a showstopper.
303
00:13:59,970 --> 00:14:02,470
All right, Dino!
Come on. You can do this.
304
00:14:02,506 --> 00:14:04,706
Christina:
Dino's appetizer's
a squid ink pasta.
305
00:14:04,741 --> 00:14:06,942
I love seeing pasta
as an appetizer, right?
306
00:14:06,977 --> 00:14:09,344
- Yeah.
- He's folding into
that calamari,
307
00:14:09,379 --> 00:14:12,280
cherry tomatoes,
some beautiful
little neck clams.
308
00:14:12,316 --> 00:14:14,149
Something that
is very classic Italian,
309
00:14:14,184 --> 00:14:15,951
but with a little bit
of a Dino twist.
310
00:14:15,986 --> 00:14:19,521
Now squid ink pasta
is a tricky one, right?
311
00:14:19,556 --> 00:14:21,523
A home cook like Dino
needs to understand
312
00:14:21,558 --> 00:14:24,025
the squid ink is not
just color.
313
00:14:24,061 --> 00:14:26,294
It's flavoring.
It's a component of the dish.
314
00:14:26,330 --> 00:14:29,197
- Aarón: Yep.
- And can really complement
a nice brothy clam sauce.
315
00:14:29,233 --> 00:14:31,099
He's playing at a high level.
It's a big risk.
316
00:14:31,134 --> 00:14:36,137
Just 46 minutes remaining.
Let's go.
317
00:14:36,173 --> 00:14:39,040
- Right. How are you feeling
- How are you?
I'm feeling great.
318
00:14:39,076 --> 00:14:41,376
- What's up, Jason?
Nice to meet you.
- Hello, Chef. Hello.
319
00:14:41,411 --> 00:14:43,545
So what do you got
going on today?
320
00:14:43,580 --> 00:14:45,347
- I'm making an uni custard,
chawanmushi.
- Yeah.
321
00:14:45,382 --> 00:14:47,282
- I'm making the dashi broth
right now.
- Okay.
322
00:14:47,317 --> 00:14:48,917
Why custard
on such a big night?
323
00:14:48,952 --> 00:14:50,585
I just love
the texture of it
324
00:14:50,621 --> 00:14:52,454
and I thought it
would really highlight
the sweetness of the uni.
325
00:14:52,489 --> 00:14:56,157
But it's so chef-y. I love it,
but I'm nervous about it.
326
00:14:56,193 --> 00:14:57,559
Joe:
The last time I had
a dish like this,
327
00:14:57,594 --> 00:14:59,794
I was in Singapore
a 3-star Michelin restaurant.
328
00:14:59,830 --> 00:15:02,564
- Sure.
- Is this really part
of your cultural heritage
329
00:15:02,599 --> 00:15:04,199
or are you blowing
smoke up my ass?
330
00:15:04,234 --> 00:15:06,134
This is something
that I would love
to eat myself.
331
00:15:06,169 --> 00:15:08,737
- I would order it on a menu.
- If this is a bluff,
332
00:15:08,772 --> 00:15:10,372
you're gonna be out the door
in about one second.
333
00:15:10,407 --> 00:15:11,740
- Understood.
- Told you he was friendly.
334
00:15:11,775 --> 00:15:14,009
- Good luck.
- ( laughs )
335
00:15:14,044 --> 00:15:17,178
Just 30 minutes to go
in your appetizer course,
guys, come on!
336
00:15:17,214 --> 00:15:19,180
Aarón:
Halfway done, guys.
337
00:15:20,584 --> 00:15:22,117
- Go, Mom!
- Aarón: Eboni?
338
00:15:22,152 --> 00:15:23,385
- Christina:
Eboni, how's it going?
- Good.
339
00:15:23,420 --> 00:15:25,987
What are you bringing
to this appetizer course?
340
00:15:26,023 --> 00:15:27,722
You know my husband's
Indian and Jamaican,
341
00:15:27,758 --> 00:15:31,159
so I'm bringing a little bit
America meets island-style
type cuisine.
342
00:15:31,194 --> 00:15:34,229
What about those scallops?
Now, cooking scallops
can be a beautiful thing,
343
00:15:34,264 --> 00:15:35,864
but it's certainly
no easy feat.
344
00:15:35,899 --> 00:15:38,400
Overcook them,
they're rubbery,
they're terrible.
345
00:15:38,435 --> 00:15:41,236
Undercook them,
they're not really
impressive at all.
346
00:15:41,271 --> 00:15:43,071
- It's a tall order.
- It is.
347
00:15:43,106 --> 00:15:44,873
How are you
thinking through that?
348
00:15:44,908 --> 00:15:46,875
I'm just going by
all the things
I've learned here
349
00:15:46,910 --> 00:15:50,578
watching you guys do demos
and walking me through
different dishes,
350
00:15:50,614 --> 00:15:53,715
and I just gotta go
with what I know, and that's
pleasing you guys' palate.
351
00:15:53,750 --> 00:15:56,618
There's no question that you
were a fighter from day one.
352
00:15:56,653 --> 00:15:59,921
You've been in the bottom
several times throughout
this competition...
353
00:15:59,957 --> 00:16:02,357
- That's right.
- but you rebounded, you
persevered, you fought back.
354
00:16:02,392 --> 00:16:04,159
And we know
that you're a fighter.
355
00:16:04,194 --> 00:16:05,961
Does that give you
the edge here?
356
00:16:05,996 --> 00:16:08,163
It does give me the edge
'cause what don't kill you
make you stronger,
357
00:16:08,198 --> 00:16:10,398
and if you ain't never been
in a battle, how you know
how to go to war?
358
00:16:10,434 --> 00:16:11,866
- Whew!
- Keep tasting, young lady.
359
00:16:11,902 --> 00:16:14,869
I will, thank you.
360
00:16:14,905 --> 00:16:16,938
16 minutes to go!
361
00:16:16,974 --> 00:16:18,807
- Come on!
- Christina: Come on, guys.
362
00:16:20,243 --> 00:16:21,743
Come on, Dino!
363
00:16:24,214 --> 00:16:25,914
- Dino.
- Hello, Dino, how are you?
364
00:16:25,949 --> 00:16:27,382
- Nice to meet you.
Heard a lot about you.
- Pleasure, pleasure.
365
00:16:27,417 --> 00:16:29,451
So, you're from
my neck of the woods,
Brooklyn, huh?
366
00:16:29,486 --> 00:16:31,820
- Bensonhurst, yeah.
- Bensonhurst, oh, my God.
367
00:16:31,855 --> 00:16:33,388
So you cook Italian food,
then, basically.
368
00:16:33,423 --> 00:16:34,823
A little bit.
I mean, half my life
was in California,
369
00:16:34,858 --> 00:16:36,391
so I learned
a lot of everything.
370
00:16:36,426 --> 00:16:40,929
Why squid ink pasta,
knowing that Joe Bastianich
is in the house? Why?
371
00:16:40,964 --> 00:16:42,964
This is the finale.
I ain't gonna go soft.
372
00:16:43,000 --> 00:16:45,333
I gotta give you
something that I didn't do
the whole time, you know?
373
00:16:45,369 --> 00:16:46,601
Like, why would I
give you something easy?
374
00:16:46,636 --> 00:16:48,503
Are you just using
the squid ink for coloring
375
00:16:48,538 --> 00:16:50,805
or do you understand,
like, the flavor component
it can add to the--
376
00:16:50,841 --> 00:16:51,906
Oh, no, there's
a flavor in there.
377
00:16:51,942 --> 00:16:53,908
There's that iron-y flavor
that it sort of adds
378
00:16:53,944 --> 00:16:55,810
that goes with the lemon,
that goes with sorta
with the seafood pasta,
379
00:16:55,846 --> 00:16:58,313
'cause I used to love
seafood pasta and I love
squid ink pasta,
380
00:16:58,348 --> 00:17:00,315
the narrow sauce that
actually comes with it.
381
00:17:00,350 --> 00:17:01,950
I was messing around one day,
put it all together,
382
00:17:01,985 --> 00:17:02,951
and it actually
tasted quite nice.
383
00:17:02,986 --> 00:17:04,319
If you win "MasterChef,"
384
00:17:04,354 --> 00:17:06,254
the money, the trophy,
the title--
385
00:17:06,289 --> 00:17:07,355
how's it gonna
change your life?
386
00:17:07,391 --> 00:17:08,390
It's gonna change
my life completely.
387
00:17:08,425 --> 00:17:09,424
What are you gonna do?
388
00:17:09,459 --> 00:17:10,592
I would love to do anything
389
00:17:10,627 --> 00:17:12,460
that could allow me
to help other people.
390
00:17:12,496 --> 00:17:15,730
- ( cheering )
- Come on, Dino!
391
00:17:15,766 --> 00:17:19,701
So you're motivation to cook
is completely altruistic?
392
00:17:19,736 --> 00:17:20,969
That's the only way I get joy.
393
00:17:21,004 --> 00:17:22,370
I could go surf
for three hours,
394
00:17:22,406 --> 00:17:24,639
I can go dance,
and that keeps me happy
for like a day.
395
00:17:24,674 --> 00:17:27,442
Making other people happy,
making other people
believe in themselves,
396
00:17:27,477 --> 00:17:30,278
feeding people is
the only way I feel happy.
397
00:17:30,313 --> 00:17:32,514
You're the Gandhi
of Bensonhurst.
398
00:17:32,549 --> 00:17:33,681
Gordon:
He is on a mission.
399
00:17:33,717 --> 00:17:36,651
- Well done.
- Thank you, Chef.
400
00:17:36,686 --> 00:17:37,719
- Let's go, guys. Come on.
- Christina: Come on, guys.
401
00:17:37,754 --> 00:17:39,387
Gotta speed up.
402
00:17:43,560 --> 00:17:45,293
Jason:
I'm a little worried.
403
00:17:45,328 --> 00:17:47,395
I've practiced the custard
for my appetizer
404
00:17:47,431 --> 00:17:49,030
many times at home,
405
00:17:49,066 --> 00:17:50,465
and the consistency of the liquid
406
00:17:50,500 --> 00:17:52,667
is not quite correct.
407
00:17:52,702 --> 00:17:55,770
Guys, 12 minutes to go.
12 minutes to go.
408
00:17:58,708 --> 00:18:01,776
Right, young man,
where's the custard?
409
00:18:01,812 --> 00:18:02,977
The custard is here.
410
00:18:03,013 --> 00:18:05,246
Do you want it
to be this liquid?
411
00:18:05,282 --> 00:18:06,481
Uh, no, I do not.
412
00:18:06,516 --> 00:18:08,416
It's not gonna hold
its consistency at all.
413
00:18:08,452 --> 00:18:09,551
It's liquid.
414
00:18:09,586 --> 00:18:12,053
The consistency,
I just want to-- yeah.
415
00:18:12,089 --> 00:18:14,589
You know, if you call
something a custard, it needs
to be a custard, my friend.
416
00:18:14,624 --> 00:18:15,623
Understood, thank you, Chef.
417
00:18:15,659 --> 00:18:17,025
Wow, wow, wow,
wow, wow, wow.
418
00:18:17,060 --> 00:18:19,427
Uh-oh, this is major trouble.
419
00:18:19,463 --> 00:18:21,062
If my custard
is not set correctly
420
00:18:21,098 --> 00:18:22,831
or the consistency is wrong,
421
00:18:22,866 --> 00:18:26,568
then my appetizer
is sunk for this round.
422
00:18:26,603 --> 00:18:28,603
So the big jeopardy now
with Jason's custard,
423
00:18:28,638 --> 00:18:30,472
if he starts slicing
those shrimp and those clams
424
00:18:30,507 --> 00:18:33,174
- and they sit on top
of that custard--
- They're gonna drown.
425
00:18:33,210 --> 00:18:34,375
That's not a custard.
That's a soup.
426
00:18:35,512 --> 00:18:36,978
Breathe, Jason, breathe.
427
00:18:37,013 --> 00:18:39,047
If he puts the seafood
in that bowl
428
00:18:39,082 --> 00:18:40,915
and they sink
into that custard...
429
00:18:40,951 --> 00:18:41,916
- Game over.
- ...then he's made soup,
430
00:18:41,952 --> 00:18:45,120
and game over,
and he's out.
431
00:18:45,155 --> 00:18:46,688
Oh, my God.
432
00:18:51,744 --> 00:18:54,745
- You got this, Jason.
- Breathe, Jason, breathe.
433
00:18:54,780 --> 00:18:56,647
If he puts the seafood
in that bowl
434
00:18:56,682 --> 00:18:58,515
and they sink
into that custard...
435
00:18:58,550 --> 00:18:59,816
- Game over.
- ...then he's made soup,
436
00:18:59,852 --> 00:19:02,920
and game over,
and he's out.
437
00:19:02,955 --> 00:19:06,857
- Oh, my God.
- Nice and relaxed.
438
00:19:06,892 --> 00:19:09,726
Cate: Yes, Jason!
Beautiful!
439
00:19:09,762 --> 00:19:12,763
You got it, Jason!
We're proud of you, Jason!
440
00:19:12,798 --> 00:19:15,966
He's put the seafood
into the custard
and it didn't sink through.
441
00:19:16,001 --> 00:19:17,901
Now I thought it would've
sunk into it like a soup,
442
00:19:17,937 --> 00:19:20,137
which means it's already
firmer than I thought.
443
00:19:20,172 --> 00:19:22,372
The question is,
is it just the skin on top
444
00:19:22,408 --> 00:19:23,674
and soup on the bottom?
445
00:19:23,709 --> 00:19:25,409
Or is it firm throughout?
446
00:19:25,444 --> 00:19:28,512
- ( crowd cheering )
- We are down to
five minutes remaining.
447
00:19:28,547 --> 00:19:30,414
- Come on!
- Christina: Come on, guys.
448
00:19:30,449 --> 00:19:32,382
- This is it.
- Push, guys, push.
449
00:19:32,418 --> 00:19:34,384
- Gordon: You want this.
- Aarón: Come on.
450
00:19:34,420 --> 00:19:36,620
Taste everything.
451
00:19:36,655 --> 00:19:39,423
- Come on!
- Let's go!
452
00:19:39,458 --> 00:19:42,125
- Come on, Dino.
- All right, Jason.
All right, Jason.
453
00:19:42,161 --> 00:19:44,294
All right, Jason.
454
00:19:44,330 --> 00:19:47,130
Mark:
Scallops are beautiful.
455
00:19:47,166 --> 00:19:49,499
- Beautiful, Dino!
- You got it, Jason!
456
00:19:49,535 --> 00:19:52,602
- Come on, guys!
- You got this, Eboni!
457
00:19:52,638 --> 00:19:54,571
- Christina,
who's looking strong?
- Eboni, all the way home.
458
00:19:54,606 --> 00:19:56,907
Beautiful colors, Eboni.
Beautiful colors.
459
00:19:56,942 --> 00:19:58,709
She's only putting on a plate
what needs to be there.
460
00:19:58,744 --> 00:20:01,178
Ooh, baby.
461
00:20:01,213 --> 00:20:03,013
You know,
I think Dino's pasta's
really looking quite good.
462
00:20:03,048 --> 00:20:06,750
I mean, it's not exactly
like you would expect it
in the Italian vernacular.
463
00:20:06,785 --> 00:20:08,986
Oh, baby doll, all right.
464
00:20:09,021 --> 00:20:11,521
But he's made it its own.
He seemed to be doing
all the right things.
465
00:20:11,557 --> 00:20:14,391
- I can't wait to taste it.
- Aarón: For me, it's Jason.
466
00:20:14,426 --> 00:20:15,993
I think the sea urchin custard
is coming together lovely.
467
00:20:16,028 --> 00:20:18,462
He's cut all the different
garnishes in such a way
468
00:20:18,497 --> 00:20:19,796
that they're
consistent in size
469
00:20:19,832 --> 00:20:21,698
and they're gonna make
a huge impact visually.
470
00:20:21,734 --> 00:20:26,570
We are down
to 60 seconds remaining.
471
00:20:26,605 --> 00:20:28,005
- Come on!
- Go, Mama!
472
00:20:28,040 --> 00:20:30,807
- ( cheering continues )
- Come on, Jason!
473
00:20:30,843 --> 00:20:33,410
- This is it.
- Come on, guys!
474
00:20:33,445 --> 00:20:35,712
- Come on, guys, let's go!
- Finish strong!
475
00:20:35,748 --> 00:20:39,349
All:
Ten, nine, eight, seven,
476
00:20:39,385 --> 00:20:42,719
six, five, four, three,
477
00:20:42,755 --> 00:20:46,023
- two, one.
- Gordon: Stop!
Hands in the air!
478
00:20:46,058 --> 00:20:48,792
( cheers, applause )
479
00:20:50,996 --> 00:20:52,462
Well done!
480
00:20:55,100 --> 00:20:57,567
All three of you,
bring those incredible
appetizers
481
00:20:57,603 --> 00:20:58,835
round to the front.
482
00:20:58,871 --> 00:21:00,804
Let's go.
483
00:21:08,213 --> 00:21:12,449
So, three wildly
different appetizers.
484
00:21:12,484 --> 00:21:13,850
They all look beautiful.
485
00:21:13,886 --> 00:21:17,421
But as we always say,
it's all in the taste.
486
00:21:17,456 --> 00:21:20,857
All three of you, follow us.
487
00:21:20,893 --> 00:21:23,126
Jason:
The appetizer round sets the tone
488
00:21:23,162 --> 00:21:24,528
for the rest of the meal,
489
00:21:24,563 --> 00:21:27,464
so I've made something
that is completely unique.
490
00:21:27,499 --> 00:21:28,999
I'm bringing a fusion
491
00:21:29,034 --> 00:21:31,968
of New England and Asian inspired flavors.
492
00:21:32,004 --> 00:21:34,471
I think I've made a very, very solid effort.
493
00:21:34,506 --> 00:21:37,140
I hope the flavors are there, that the judges appreciate it,
494
00:21:37,176 --> 00:21:39,910
and that I'm able
to leap over Eboni and Dino
495
00:21:39,945 --> 00:21:41,945
for the appetizer round.
496
00:21:41,980 --> 00:21:45,582
Right, let's start off
with Jason.
497
00:21:48,654 --> 00:21:50,420
Thank you.
498
00:21:51,924 --> 00:21:52,989
Thank you.
499
00:21:55,794 --> 00:21:57,761
Please describe
your appetizer.
500
00:21:57,796 --> 00:21:59,696
So, my appetizer
for you this evening
501
00:21:59,731 --> 00:22:02,265
is an uni custard with poached prawns,
502
00:22:02,301 --> 00:22:03,500
little neck clams,
503
00:22:03,535 --> 00:22:05,769
and a Meyer lemon miso vinaigrette.
504
00:22:05,804 --> 00:22:09,473
This dish speaks of me
because I love to go
to the beach
505
00:22:09,508 --> 00:22:11,074
and I'm climbing
around the rocks,
506
00:22:11,110 --> 00:22:12,776
and finding sea urchins,
finding clams,
507
00:22:12,811 --> 00:22:14,678
so it is me on a plate.
508
00:22:14,713 --> 00:22:16,580
This is what I would make.
This is what I would eat.
509
00:22:16,615 --> 00:22:18,315
Jason, visually,
it looks beautiful.
510
00:22:18,350 --> 00:22:20,650
- It's breathtaking.
- Thank you.
511
00:22:20,686 --> 00:22:24,554
The texture of that custard,
have you got that right?
512
00:22:24,590 --> 00:22:27,624
I think so, Chef.
I know that the ratio
of ingredients
513
00:22:27,659 --> 00:22:30,327
that I put in there
should produce the textures
that I wanted,
514
00:22:30,362 --> 00:22:31,495
and so I hope that it is.
515
00:22:31,530 --> 00:22:35,265
This custard, it should
be velvety, silk,
516
00:22:35,300 --> 00:22:37,100
almost like panna cotta.
517
00:22:37,136 --> 00:22:39,035
Smooth texture.
518
00:22:39,071 --> 00:22:41,505
Let's get in there.
519
00:22:48,881 --> 00:22:51,281
Jason...
520
00:22:51,316 --> 00:22:56,520
the bottom
of the custard is...
521
00:22:56,555 --> 00:22:58,588
( sighs )
522
00:23:04,527 --> 00:23:07,562
Jason...
523
00:23:07,597 --> 00:23:13,201
the bottom
of the custard is...
524
00:23:13,236 --> 00:23:15,303
( sighs )
525
00:23:15,338 --> 00:23:18,473
...it's broken.
526
00:23:18,508 --> 00:23:20,408
Now, that's to do
with the temperature gauge
527
00:23:20,443 --> 00:23:23,111
of how you added
that broth to the eggs.
528
00:23:23,146 --> 00:23:26,247
Now, it's not grainy,
but it's definitely separated.
529
00:23:26,283 --> 00:23:28,683
Understood.
530
00:23:34,557 --> 00:23:38,826
You know, young man,
the actual flavor
is incredible.
531
00:23:38,862 --> 00:23:40,261
- Thank you.
- The clams--
532
00:23:40,297 --> 00:23:42,397
love that
sort of saltiness
from the sea.
533
00:23:42,432 --> 00:23:45,033
Unfortunately,
the texture's not there.
534
00:23:45,068 --> 00:23:46,534
Understood.
535
00:23:46,569 --> 00:23:48,903
Jason, I agree with Gordon.
536
00:23:48,938 --> 00:23:51,139
There are a few technical
difficulties with the custard.
537
00:23:51,174 --> 00:23:54,208
But... I think it's delicious.
538
00:23:54,244 --> 00:23:58,279
I think the spot prawn is
such a great textural piece.
539
00:23:58,315 --> 00:24:00,281
I think that the salmon roe
is a great textural piece.
540
00:24:00,317 --> 00:24:02,116
You had a few shortcomings
in this dish,
541
00:24:02,152 --> 00:24:04,886
but overall, I think it is
a really, really elegant,
542
00:24:04,921 --> 00:24:07,488
delicious start
to a three-course meal.
543
00:24:07,524 --> 00:24:09,724
- Very impressive.
- Thank you.
544
00:24:09,759 --> 00:24:11,893
You have technical flaws
in the dish,
545
00:24:11,928 --> 00:24:15,496
your custard's broken,
but I like the dish.
546
00:24:15,532 --> 00:24:17,999
I think it's light
and flavorful.
547
00:24:18,034 --> 00:24:20,768
I think that the contrast
between the spot prawns
548
00:24:20,804 --> 00:24:22,637
and the cream,
it's done very well.
549
00:24:22,672 --> 00:24:25,673
So, I don't know.
550
00:24:25,709 --> 00:24:28,509
Jason, the actual flavor
of the custard, for me,
is sublime.
551
00:24:28,545 --> 00:24:31,079
I'm super surprised
that the amount of sea urchin
552
00:24:31,114 --> 00:24:33,281
that you put in there
didn't overtake the custard.
553
00:24:33,316 --> 00:24:35,850
I think it completely
mellowed out as it cooked.
554
00:24:35,885 --> 00:24:37,885
But I just think
the combination of all these
555
00:24:37,921 --> 00:24:41,089
beautiful fruits of the sea,
get's really excessive.
556
00:24:41,124 --> 00:24:42,690
It just needs to be
improved upon.
557
00:24:42,726 --> 00:24:44,058
- Okay.
- Thank you.
558
00:24:44,094 --> 00:24:46,928
Thank you.
Thank you very much.
Thank you.
559
00:24:46,963 --> 00:24:48,963
It's okay, baby.
560
00:24:48,998 --> 00:24:51,265
Right, Eboni, please
present your appetizers.
561
00:24:51,301 --> 00:24:52,700
Thank you.
562
00:24:52,736 --> 00:24:54,235
Eboni:
I want to show the judges tonight
563
00:24:54,270 --> 00:24:55,370
that you can take basic ingredients
564
00:24:55,405 --> 00:24:57,438
that I can buy
at my local corner store
565
00:24:57,474 --> 00:25:00,508
and I can turn 'em into something that's elevated and phenomenal
566
00:25:00,543 --> 00:25:03,010
that could be served in
a Michelin star restaurant.
567
00:25:03,046 --> 00:25:04,545
Eboni, describe
the appetizer, please.
568
00:25:04,581 --> 00:25:06,314
I have a pan-seared scallop
569
00:25:06,349 --> 00:25:10,051
with charred Romanesco, rainbow chard sauté,
570
00:25:10,086 --> 00:25:11,886
and a sweet garden pea puree.
571
00:25:11,921 --> 00:25:15,757
- Visually,
it looks beautiful.
- Thank you.
572
00:25:15,792 --> 00:25:18,693
The scallops should be
slightly opaque in the center,
573
00:25:18,728 --> 00:25:22,730
so I'm just hoping that
they are cooked beautifully.
574
00:25:30,940 --> 00:25:33,841
Eboni...
575
00:25:33,877 --> 00:25:35,243
my scallops...
576
00:25:37,614 --> 00:25:39,013
are undercooked.
577
00:25:47,424 --> 00:25:50,091
You know,
your puree's delicious.
578
00:25:50,126 --> 00:25:53,094
Vibrant, sweet,
seasoned beautifully.
579
00:25:53,129 --> 00:25:55,263
The cauliflower, lovely.
580
00:25:55,298 --> 00:25:57,698
It's got that earthiness
and it tastes rustic.
581
00:25:57,734 --> 00:26:01,235
I just wish that
you'd kept those scallops
in that pan longer.
582
00:26:01,271 --> 00:26:02,870
It's a shame.
583
00:26:02,906 --> 00:26:06,174
Eboni, I think this is
really lovely dish.
584
00:26:06,209 --> 00:26:07,842
It's beautiful to look at.
585
00:26:07,877 --> 00:26:10,445
It's got a very nice,
gentle taste to it.
586
00:26:10,480 --> 00:26:13,714
That pea puree, it's rich
and it has a little sweetness.
587
00:26:13,750 --> 00:26:17,051
The cook on your scallops,
it's definitely
a hair undercooked,
588
00:26:17,086 --> 00:26:19,020
but you did a really
incredible job.
589
00:26:19,055 --> 00:26:20,354
Thank you, Chef.
590
00:26:20,390 --> 00:26:23,624
Had you cooked the scallops
with more heat,
591
00:26:23,660 --> 00:26:25,626
put it in the oven,
did whatever you had to do,
592
00:26:25,662 --> 00:26:27,695
you would have
had a perfect dish.
593
00:26:27,730 --> 00:26:31,132
But everything else
is spectacular.
594
00:26:31,167 --> 00:26:32,934
The flavors are complex,
interesting.
595
00:26:32,969 --> 00:26:35,436
I love English peas.
I love pea puree.
596
00:26:35,472 --> 00:26:37,605
It adds a lot of richness
and complexity to the dish.
597
00:26:37,640 --> 00:26:40,274
Roman broccoli,
perfectly seasoned.
598
00:26:40,310 --> 00:26:41,676
Good job.
599
00:26:41,711 --> 00:26:43,744
Eboni, I gotta say,
for me personally,
600
00:26:43,780 --> 00:26:47,281
my scallops are--
they're just textbook.
601
00:26:47,317 --> 00:26:49,617
But for me, there's
a little departure
602
00:26:49,652 --> 00:26:51,752
from the accoutrements
that are with this dish.
603
00:26:51,788 --> 00:26:53,821
I would've loved
the Romanesco to have been cut
604
00:26:53,857 --> 00:26:56,257
the same size as the peas
605
00:26:56,292 --> 00:26:58,793
in that little sort of ragout
you have on the bottom.
606
00:26:58,828 --> 00:27:00,194
It would've achieved
a little bit
607
00:27:00,230 --> 00:27:01,462
more consistency in flavor.
608
00:27:01,498 --> 00:27:03,564
But that's a small detail.
609
00:27:03,600 --> 00:27:06,968
Eboni, it really impresses me
to see how far you've come.
610
00:27:07,003 --> 00:27:09,337
- Well done.
- Thank you, Chefs.
611
00:27:13,309 --> 00:27:14,742
( exhales )
612
00:27:14,777 --> 00:27:17,912
Right. Dino, please
present your appetizer.
613
00:27:17,947 --> 00:27:20,348
Dino:
I am very proud of myself and what I put on my plate.
614
00:27:20,383 --> 00:27:23,084
The squid ink pasta turned out
exactly the way I wanted it to.
615
00:27:23,119 --> 00:27:24,986
The flavor's there,
just the right amount of ink,
616
00:27:25,021 --> 00:27:26,487
just the right amount of everything.
617
00:27:26,523 --> 00:27:27,955
It's perfect.
618
00:27:27,991 --> 00:27:29,090
Describe
your appetizer, please.
619
00:27:29,125 --> 00:27:32,326
It is a squid ink
capellini pasta
620
00:27:32,362 --> 00:27:35,696
with calamari, clams, heirloom cherry tomatoes,
621
00:27:35,732 --> 00:27:37,265
and chorizo in there for flavor.
622
00:27:37,300 --> 00:27:39,734
Visually,
it looks beautiful.
623
00:27:39,769 --> 00:27:41,936
I love the black on white,
and the richness
of that olive oil.
624
00:27:41,971 --> 00:27:43,638
- Thank you, Chef.
- Let's get in there.
625
00:27:48,912 --> 00:27:52,513
Now, this pasta
should be iron-y and fragrant
626
00:27:52,549 --> 00:27:55,116
and dense and not gummy.
627
00:27:55,151 --> 00:27:56,317
How long did you cook it for?
628
00:27:56,352 --> 00:27:57,485
Three minutes in the water
629
00:27:57,520 --> 00:28:00,588
and about a minute thirty
in the sauce.
630
00:28:07,530 --> 00:28:10,765
Dino, uh...
631
00:28:10,800 --> 00:28:11,799
( exhales )
632
00:28:17,655 --> 00:28:21,223
Now, this pasta should be
iron-y and fragrant
633
00:28:21,259 --> 00:28:23,425
and dense and not gummy.
634
00:28:26,330 --> 00:28:28,330
Dino...
635
00:28:28,366 --> 00:28:29,698
( sighs )
636
00:28:32,169 --> 00:28:33,969
I want to dive in for more.
637
00:28:36,007 --> 00:28:37,606
- It's delicious.
- Thank you, Chef.
638
00:28:37,642 --> 00:28:38,974
The pasta's nice and wet.
639
00:28:39,010 --> 00:28:40,910
I think the balance between
the amount of squid ink
640
00:28:40,945 --> 00:28:42,244
is beautifully done.
641
00:28:42,280 --> 00:28:44,413
What would I want more?
More cooking the squid.
642
00:28:44,448 --> 00:28:47,483
I'd like to see
that sort of bound in
with the capellini,
643
00:28:47,518 --> 00:28:49,652
but it's--
it's a great appetizer.
644
00:28:49,687 --> 00:28:52,755
This is a great start
to your three-course meal.
645
00:28:52,790 --> 00:28:54,256
- Great job.
- Thank you, Chef.
646
00:28:54,292 --> 00:28:56,325
I think it's
a beautiful dish.
647
00:28:56,360 --> 00:28:57,693
The pasta's the star.
648
00:28:57,728 --> 00:28:59,662
It's an even coat,
it's an even portion,
649
00:28:59,697 --> 00:29:00,796
and it's an even cook.
650
00:29:00,831 --> 00:29:02,598
And I like the chorizo.
651
00:29:02,633 --> 00:29:04,133
I think it sort of
makes it your own
652
00:29:04,168 --> 00:29:05,834
instead of playing
too much homage
653
00:29:05,870 --> 00:29:08,304
to something that maybe is
on the menu somewhere else.
654
00:29:08,339 --> 00:29:10,572
I think it's a beautiful,
beautiful dish.
655
00:29:10,608 --> 00:29:13,008
- Thank you, Chef.
- Dino, I don't know you,
656
00:29:13,044 --> 00:29:15,778
but I've heard about
this guy from Bensonhurst
657
00:29:15,813 --> 00:29:17,313
who's a little bit eccentric,
658
00:29:17,348 --> 00:29:19,148
so I don't know
what to expect.
659
00:29:19,183 --> 00:29:21,717
And then I come here and you
serve me a dish of pasta
660
00:29:21,752 --> 00:29:26,188
that is exactly the same...
661
00:29:26,223 --> 00:29:27,456
as the best-selling pasta
662
00:29:27,491 --> 00:29:30,025
at two of my restaurants
in New York City right now.
663
00:29:30,061 --> 00:29:32,127
I don't want to judge this guy.
I want to hire him.
664
00:29:32,163 --> 00:29:35,564
This dish is authentic,
flavorful, properly executed,
665
00:29:35,599 --> 00:29:37,633
a dish that I would be proud
and happy to sell,
666
00:29:37,668 --> 00:29:39,468
to make money on,
to sell at any of my restaurants
667
00:29:39,503 --> 00:29:40,803
and put my name behind.
668
00:29:40,838 --> 00:29:43,272
You're one hell of an excellent
Italian pasta cook.
669
00:29:43,307 --> 00:29:45,441
Thank you.
670
00:29:46,978 --> 00:29:48,877
I tasted this dish
and it just makes me smile.
671
00:29:48,913 --> 00:29:51,547
I think the balance
of the savory-ness
672
00:29:51,582 --> 00:29:54,850
and the spiciness
of the chili is spot on.
673
00:29:54,885 --> 00:29:57,653
I like how developed
the flavor of the sauce is.
674
00:29:57,688 --> 00:30:00,422
It is really
a very heartfelt dish
675
00:30:00,458 --> 00:30:03,359
that I think says a lot
about your maturation
in this kitchen.
676
00:30:03,394 --> 00:30:04,793
Thank you. Thank you.
677
00:30:09,133 --> 00:30:13,502
Dino, Eboni, Jason,
please go back
into the kitchen
678
00:30:13,537 --> 00:30:15,771
and get organized
for your entrees.
679
00:30:15,806 --> 00:30:17,639
Let's go.
680
00:30:18,642 --> 00:30:22,878
( cheering )
681
00:30:26,450 --> 00:30:27,516
That was an amazing start.
682
00:30:27,551 --> 00:30:29,518
- Definitely a mixed bag.
- Yeah.
683
00:30:29,553 --> 00:30:32,187
Some things very interesting,
some things a little bit
lacking on execution.
684
00:30:32,223 --> 00:30:35,224
But all three
of these home cooks,
685
00:30:35,259 --> 00:30:36,658
certainly each
in their own right,
686
00:30:36,694 --> 00:30:38,193
- impressed us.
- For sure.
687
00:30:38,229 --> 00:30:40,829
Now, it's all
about the entrees.
688
00:30:44,502 --> 00:30:48,570
( cheering )
689
00:30:56,814 --> 00:30:59,314
What we've just witnessed
in there was extraordinary,
690
00:30:59,350 --> 00:31:02,751
but now it's about
those stunning entrees.
691
00:31:02,787 --> 00:31:04,987
- You three ready?
- All: Yes, Chef.
692
00:31:05,022 --> 00:31:08,023
Your 60 minutes starts...
693
00:31:15,032 --> 00:31:16,498
...now.
694
00:31:16,534 --> 00:31:20,169
( crowd cheering )
695
00:31:20,204 --> 00:31:23,105
Come on, let's go.
696
00:31:23,140 --> 00:31:27,009
60 minutes to make four
immaculate, stunning entrees.
697
00:31:27,044 --> 00:31:28,944
It's still
any home cook's game.
698
00:31:28,979 --> 00:31:31,413
- Come on, Mom!
- Go, Mom!
699
00:31:31,449 --> 00:31:34,883
For my entree,
I have a spiced honey-glazed
duck breast
700
00:31:34,919 --> 00:31:37,486
with sautéed collard greens, a sweet potato puree,
701
00:31:37,521 --> 00:31:40,422
a carrot top vinaigrette with crispy duck skin.
702
00:31:40,458 --> 00:31:42,024
Coming out of the appetizer round,
703
00:31:42,059 --> 00:31:44,193
it's definitely a full-on war.
704
00:31:44,228 --> 00:31:46,462
I got to bring it in the entree round.
705
00:31:46,497 --> 00:31:48,630
I gotta bring them
down home Chicago
706
00:31:48,666 --> 00:31:51,433
South Side flavors and just deliver.
707
00:31:51,469 --> 00:31:54,536
All right, Jason.
All right, Jason.
708
00:31:54,572 --> 00:31:58,740
For my entree, I'm presenting
a tofu skin wrapped black cod
709
00:31:58,776 --> 00:32:01,110
with maitake mushrooms and Nantucket Bay scallops
710
00:32:01,145 --> 00:32:04,146
with a pea tendril cucumber sauce.
711
00:32:04,181 --> 00:32:06,515
I have to figure a way to harness what I've learned
712
00:32:06,550 --> 00:32:08,817
from the mistakes
in the appetizer round
713
00:32:08,853 --> 00:32:11,487
and take that experience, take that criticism,
714
00:32:11,522 --> 00:32:15,591
and really channel it
into something that I hope
the judges love.
715
00:32:15,626 --> 00:32:18,861
Whoo! Go, Dino!
716
00:32:18,896 --> 00:32:20,963
For my entree,
I'm making a rack of lamb
717
00:32:20,998 --> 00:32:23,999
on a lamb belly and sunchoke caponata
718
00:32:24,034 --> 00:32:29,138
with pea tendrils and a fig and cipollini balsamic glaze.
719
00:32:29,173 --> 00:32:32,808
For my lamb belly, I'm using a pressure cooker to soften that lamb belly.
720
00:32:32,843 --> 00:32:36,011
When it comes out, if it's not exactly perfect,
721
00:32:36,046 --> 00:32:37,746
tender, the way that it needs to be,
722
00:32:37,781 --> 00:32:39,081
I'm completely screwed.
723
00:32:39,116 --> 00:32:40,549
Ow!
724
00:32:40,584 --> 00:32:43,018
47 minutes remaining.
Let's go!
725
00:32:45,723 --> 00:32:47,689
Come on, guys!
726
00:32:55,232 --> 00:32:57,266
Go!
727
00:33:02,072 --> 00:33:03,906
All right, Miss Eboni,
how are you looking?
728
00:33:03,941 --> 00:33:05,107
I'm feeling good, Chef.
729
00:33:05,142 --> 00:33:07,109
- You're gonna mash those?
- Yep.
730
00:33:07,144 --> 00:33:09,344
And those are collard greens?
What do you have in there?
731
00:33:09,380 --> 00:33:12,748
I got some pancetta in here,
some garlic, some shallots.
732
00:33:12,783 --> 00:33:14,116
Then I'm gonna put down
on it a little bit
733
00:33:14,151 --> 00:33:17,152
of champagne vinegar
because it gives it a kick.
734
00:33:17,188 --> 00:33:20,022
Now, why cook duck tonight?
That's what I'm curious about.
735
00:33:20,057 --> 00:33:21,523
Well, because
I make duck at home.
736
00:33:21,559 --> 00:33:24,626
I had to stick to what's true
to me and what I like making,
737
00:33:24,662 --> 00:33:26,328
so I make duck at home
for my family.
738
00:33:26,363 --> 00:33:28,397
And how much time
are you giving yourself
to cook that duck?
739
00:33:28,432 --> 00:33:29,932
It needs about
10 minutes to rest,
740
00:33:29,967 --> 00:33:32,601
so when we get to,
like, 35 minutes,
I'm gonna cook my duck.
741
00:33:32,636 --> 00:33:35,037
- Okay, got you.
- You're gonna sear them
in a nonstick pan?
742
00:33:35,072 --> 00:33:36,505
No, I'm doing it
in cast iron.
743
00:33:36,540 --> 00:33:37,706
Cast iron.
And then you're gonna
put 'em in the oven?
744
00:33:37,741 --> 00:33:39,274
- Yeah.
- Okay.
745
00:33:39,310 --> 00:33:41,476
And what do you want
the interior of the duck
temperature to be like?
746
00:33:41,512 --> 00:33:43,478
- Medium rare.
- Eboni, good luck.
747
00:33:43,514 --> 00:33:45,547
( crowd cheering )
748
00:33:45,583 --> 00:33:47,716
Yay!
749
00:33:49,687 --> 00:33:51,386
Gordon:
Guys, just over halfway.
750
00:33:51,422 --> 00:33:53,822
28 minutes remaining.
Come on, guys.
751
00:33:53,857 --> 00:33:55,390
- Christina: Come on.
- Move it, Jason!
752
00:33:55,426 --> 00:33:56,558
Man:
Come on, Jason!
753
00:33:59,597 --> 00:34:02,097
Right, young man,
how are you feeling?
754
00:34:02,132 --> 00:34:03,265
- I'm feeling very well.
- You good?
755
00:34:03,300 --> 00:34:04,700
I got a better control
of my jitters
756
00:34:04,735 --> 00:34:05,901
- from the appetizer round,
- Good.
757
00:34:05,936 --> 00:34:07,336
so I think I'm gonna
be in better shape.
758
00:34:07,371 --> 00:34:09,671
Listen, this is a competition
across three courses, okay?
759
00:34:09,707 --> 00:34:10,839
- Yes, Chef.
- Tell me about this dish
760
00:34:10,874 --> 00:34:11,840
'cause it sounds incredible.
761
00:34:11,875 --> 00:34:13,275
This dish
is really an homage
762
00:34:13,310 --> 00:34:15,410
to some of my Asian flavors
763
00:34:15,446 --> 00:34:18,013
and my parents
coming from Taiwan.
764
00:34:19,350 --> 00:34:20,816
The idea of wrapping
this in tofu skin,
765
00:34:20,851 --> 00:34:22,251
what's the purpose
behind this?
766
00:34:22,286 --> 00:34:24,686
I thought it would make
a wonderful trapping
767
00:34:24,722 --> 00:34:27,589
for the steamed juices
of the fish on the inside,
768
00:34:27,625 --> 00:34:28,824
- and that way, as it sits,
- Right.
769
00:34:28,859 --> 00:34:30,525
all the juices gets absorbed
by the tofu skin.
770
00:34:30,561 --> 00:34:33,228
And that tofu skin
will render down in such a way
771
00:34:33,264 --> 00:34:34,997
that it's gonna give
some texture,
772
00:34:35,032 --> 00:34:36,431
it's gonna give some crunch,
is that correct?
773
00:34:36,467 --> 00:34:38,867
Yes when it's first cooked,
it's gonna be nice and crispy,
774
00:34:38,902 --> 00:34:40,869
then as it sits,
it's gonna absorb
some of that sauce
775
00:34:40,904 --> 00:34:42,437
and give you
a more chewy texture.
776
00:34:42,473 --> 00:34:43,772
So it's a play
on textures as well.
777
00:34:43,807 --> 00:34:45,340
Gordon:
Why can't you keep it simple?
778
00:34:45,376 --> 00:34:47,175
I think this is
simple for me, Chef.
779
00:34:47,211 --> 00:34:49,144
( laughter )
780
00:34:49,179 --> 00:34:50,812
You're the only one
in the room that thinks
this is simple, okay?
781
00:34:50,848 --> 00:34:52,814
- Okay.
- Good luck.
782
00:34:52,850 --> 00:34:54,583
All right, Jason.
All right, Jason.
783
00:34:55,886 --> 00:34:58,153
- Dino!
- How you doing, Chef?
784
00:34:58,188 --> 00:35:00,889
Now are you serving us
this lamb chop whole?
Are you carving it at all?
785
00:35:00,924 --> 00:35:03,058
I'm giving it to you whole.
Hopefully you'll see
a medium rare in there.
786
00:35:03,093 --> 00:35:04,793
And how are you gonna make
caponata in an hour?
787
00:35:04,828 --> 00:35:06,528
- Um...
- Where is it?
788
00:35:06,563 --> 00:35:07,796
I'm gonna pray.
It's right here.
789
00:35:07,831 --> 00:35:09,631
I'm still working on it.
I got the sauce in here,
790
00:35:09,667 --> 00:35:11,633
I got a couple elements
right here.
791
00:35:11,669 --> 00:35:13,035
Do you have olives
in there? Eggplants?
What's the basis of it?
792
00:35:13,070 --> 00:35:14,870
I got capers,
I got the juice
793
00:35:14,905 --> 00:35:15,871
from the artichokes,
the sunchokes,
794
00:35:15,906 --> 00:35:19,041
I got oregano, I got raisins,
795
00:35:19,076 --> 00:35:20,309
and I'm putting
pine nuts in there.
796
00:35:20,344 --> 00:35:22,544
I'm worried that this dish
is gonna be too sweet.
797
00:35:22,579 --> 00:35:24,680
Are you monitoring the sugar
you're putting on here?
798
00:35:24,715 --> 00:35:26,148
Oh, yeah.
I didn't add sugar to this,
799
00:35:26,183 --> 00:35:27,149
but this thing right here,
800
00:35:27,184 --> 00:35:28,150
you're gonna get
the juice from that.
801
00:35:28,185 --> 00:35:29,985
It's not gonna be too sugary.
802
00:35:30,020 --> 00:35:31,720
And when does
that lamb belly come out
of that pressure cooker?
803
00:35:31,755 --> 00:35:33,588
It's coming out in one minute.
804
00:35:33,624 --> 00:35:35,424
If you open
that pressure cooker
805
00:35:35,459 --> 00:35:38,060
and that lamb belly
is not just falling apart,
806
00:35:38,095 --> 00:35:40,996
tenderized, and beautiful,
you could be in trouble.
807
00:35:41,031 --> 00:35:43,098
Oh, it'll fall apart,
because it's a lot thinner
than a pork belly.
808
00:35:43,133 --> 00:35:44,833
You ready to open up
this pressure cooker?
809
00:35:44,868 --> 00:35:46,735
- I am.
- Let's do it.
810
00:35:52,776 --> 00:35:53,942
- Watch out, babies.
- Here we go.
811
00:35:53,977 --> 00:35:56,411
I can't watch.
812
00:35:56,447 --> 00:35:58,046
All right.
813
00:36:01,285 --> 00:36:04,453
- Dino.
- Chef?
814
00:36:04,488 --> 00:36:06,288
You have a huge issue
with this dish.
815
00:36:13,362 --> 00:36:14,828
If you open
that pressure cooker
816
00:36:14,863 --> 00:36:17,964
and that lamb belly
is not tenderized
and beautiful,
817
00:36:17,999 --> 00:36:19,566
- you could be in trouble.
- Let's do it.
818
00:36:21,069 --> 00:36:24,104
- Watch out, babies.
- Here we go.
819
00:36:25,307 --> 00:36:29,008
- Dino.
- Chef?
820
00:36:29,044 --> 00:36:31,277
You have a huge issue
with this dish.
821
00:36:34,816 --> 00:36:37,751
You need
to cook this right away
and more and fast.
822
00:36:37,786 --> 00:36:39,185
Right now
I'm actually sweating.
823
00:36:39,221 --> 00:36:41,187
The lamb is very undercooked.
824
00:36:41,223 --> 00:36:42,188
I'm throwing it
in the deep fryer, though.
825
00:36:42,224 --> 00:36:44,057
Right here.
This'll do it.
826
00:36:44,092 --> 00:36:46,426
- It's all on you.
- All right. I got time.
827
00:36:46,461 --> 00:36:49,095
I gotta make sure that lamb is perfectly cooked.
828
00:36:49,131 --> 00:36:50,997
I have to stick it in the deep fryer
829
00:36:51,032 --> 00:36:52,432
and get it extra crispy.
830
00:36:52,467 --> 00:36:53,867
I'm putting it
in the fryer right now.
831
00:36:53,902 --> 00:36:55,502
That lamb belly needs to be perfect.
832
00:36:55,537 --> 00:36:57,437
Not only am I counting
on myself to make it perfect,
833
00:36:57,472 --> 00:36:58,872
but a lot of people are counting on me, too.
834
00:36:58,907 --> 00:37:00,707
- All right, Dino!
- Keep on it.
835
00:37:00,742 --> 00:37:02,142
Yeah.
836
00:37:05,313 --> 00:37:07,747
Go, Dino. Real nice crisp.
Real nice crisp on that.
837
00:37:07,783 --> 00:37:09,649
- You got this.
- Focus, focus.
838
00:37:09,684 --> 00:37:11,918
Gordon:
12 minutes remaining.
839
00:37:11,953 --> 00:37:14,154
All right, guys,
so, Dino--
840
00:37:14,189 --> 00:37:16,790
the one thing I have
to say about Dino that I'm
incredibly worried about
841
00:37:16,825 --> 00:37:18,591
is the cook
on his lamb belly.
842
00:37:18,627 --> 00:37:22,962
If he gives us a tough,
unflattering piece
of lamb belly
843
00:37:22,998 --> 00:37:24,831
underneath a beautiful
lamb of loin, for me,
844
00:37:24,866 --> 00:37:26,900
I don't care how well cooked
that lamb of loin is,
845
00:37:26,935 --> 00:37:29,135
you're serving it
with an untenderized
lamb belly
846
00:37:29,171 --> 00:37:30,970
that hasn't spent enough time
in the pressure cooker,
847
00:37:31,006 --> 00:37:33,139
and that entree's
gonna be a mess.
848
00:37:34,543 --> 00:37:35,842
You go, Dino.
849
00:37:35,877 --> 00:37:39,012
Jason's sounds incredibly
chef-y again.
850
00:37:39,047 --> 00:37:41,948
This guy's technique--
have you ever heard
of tofu skin-wrapped cod?
851
00:37:41,983 --> 00:37:43,082
- Never.
- Joe?
852
00:37:43,118 --> 00:37:45,518
- No.
- Come on, Jason.
853
00:37:45,554 --> 00:37:47,253
This is one
of the strangest dishes
854
00:37:47,289 --> 00:37:49,923
I've ever seen in
the history of "MasterChef."
855
00:37:49,958 --> 00:37:51,524
Come on, Eb,
stay focused.
856
00:37:51,560 --> 00:37:53,126
Gordon:
Eboni is doing
this incredible
857
00:37:53,161 --> 00:37:55,628
spiced honey-glazed
duck breast.
858
00:37:55,664 --> 00:37:57,697
This could be
an incredible showstopper.
859
00:37:57,732 --> 00:38:00,467
Get that duck caramelized,
get that skin crispy,
860
00:38:00,502 --> 00:38:02,435
and that pinkness
with that fat rendered down.
861
00:38:02,471 --> 00:38:04,604
Yeah, but the question is,
is this dish too simplistic?
862
00:38:04,639 --> 00:38:06,406
Is it elevated enough?
863
00:38:06,441 --> 00:38:08,541
Is the presentation
gonna be such that
it takes away
864
00:38:08,577 --> 00:38:11,544
from that home-style
element that this dish
already possesses,
865
00:38:11,580 --> 00:38:14,347
and are you gonna have
enough time to cook those
collard greens properly?
866
00:38:14,382 --> 00:38:16,182
- Come on, guys.
- Come on.
867
00:38:16,218 --> 00:38:18,084
- Gordon: Come on.
- You got it this.
868
00:38:18,119 --> 00:38:20,019
You got it. You got it.
Stay focused.
869
00:38:22,224 --> 00:38:25,758
We are down
to seven minutes to go, guys.
870
00:38:30,031 --> 00:38:31,631
You've got
to start plating.
871
00:38:31,666 --> 00:38:33,733
That lamb looks
beautiful, Dino.
872
00:38:33,768 --> 00:38:35,435
Great sear, great color.
873
00:38:35,470 --> 00:38:38,304
Yeah, baby doll.
Baby! Ow!
874
00:38:38,340 --> 00:38:40,039
- Start plating.
- Start plating.
875
00:38:40,075 --> 00:38:41,774
You've got to speed up.
876
00:38:43,678 --> 00:38:46,679
- Finesse, baby. Finesse.
- Ooh, baby.
877
00:38:46,715 --> 00:38:48,147
- Mm, yeah.
- Beautiful.
878
00:38:48,183 --> 00:38:50,717
Mm-mm. Awesomeness.
879
00:38:50,752 --> 00:38:52,185
- Come on, Jason.
- Go, Jason.
880
00:38:52,220 --> 00:38:54,220
Yachecia:
Stay focused, Jason.
Watch your time, baby.
881
00:38:54,256 --> 00:38:57,891
Ladies and gentlemen,
we are coming down to five
minutes remaining.
882
00:38:57,926 --> 00:38:59,926
Jason:
There are five minutes left in the clock
883
00:38:59,961 --> 00:39:03,530
and I still have to plate
my scallops, my mushrooms,
884
00:39:03,565 --> 00:39:05,298
my fish is just coming out of the pan,
885
00:39:05,333 --> 00:39:07,166
I have to fry the rice noodles,
886
00:39:07,202 --> 00:39:09,669
I have to get the mitsuba garnish and the cilantro flowers
887
00:39:09,704 --> 00:39:11,671
and the cucumber flowers,
and sauce the plate.
888
00:39:11,706 --> 00:39:14,207
Jason, you have to start
plating, young man.
889
00:39:14,242 --> 00:39:16,009
- Yes, Chef.
- Of all the times in my life
890
00:39:16,044 --> 00:39:19,212
to fall behind on my scheduling,
this is not the time to do it.
891
00:39:19,247 --> 00:39:22,081
Everyone's plating
except for Jason.
892
00:39:22,117 --> 00:39:24,284
Eva:
Get it on the plate.
Don't be fussy.
893
00:39:24,319 --> 00:39:26,252
Two minutes,
two minutes.
894
00:39:26,288 --> 00:39:28,421
Two minutes remaining.
Come on.
895
00:39:28,456 --> 00:39:30,857
Christina:
Come on, guys.
896
00:39:30,892 --> 00:39:32,392
You're killing me.
897
00:39:32,427 --> 00:39:34,794
Oh, Jesus, have mercy.
898
00:39:34,829 --> 00:39:36,296
- Jason.
- Check it out. Check it out.
899
00:39:36,331 --> 00:39:38,197
- Yachecia: Come on.
- Cate: Let's go.
Yeah, move it.
900
00:39:38,233 --> 00:39:39,766
Let's go!
Get your plates out!
901
00:39:39,801 --> 00:39:42,569
- Come on.
- Jason, keep moving.
902
00:39:42,604 --> 00:39:44,203
Jason doesn't even
have plates out.
903
00:39:44,239 --> 00:39:45,305
Are you kidding me?
904
00:39:45,340 --> 00:39:46,806
- Come on, Jason.
- Plate, Jason.
905
00:39:46,841 --> 00:39:49,976
- What is he doing?
- Oh, my God.
906
00:39:50,011 --> 00:39:51,377
- Cate: Come on.
- Gotta hustle now.
907
00:39:51,413 --> 00:39:54,113
Come on. Come on, plate.
908
00:39:54,149 --> 00:39:56,182
I don't know how he's gonna get this done
909
00:39:56,217 --> 00:39:57,650
with under two minutes to go
910
00:39:57,686 --> 00:39:58,818
when he doesn't even
have plates out.
911
00:39:58,853 --> 00:39:59,919
Come on, Jason.
912
00:39:59,955 --> 00:40:03,723
Jason, you've got
to start plating.
913
00:40:03,758 --> 00:40:06,159
Oh, my God.
He's panicking now.
914
00:40:06,194 --> 00:40:07,594
Let's go!
915
00:40:07,629 --> 00:40:08,795
He's got to finish,
and he's got to get
916
00:40:08,830 --> 00:40:10,663
everything on
the plate exactly,
917
00:40:10,699 --> 00:40:12,165
or Jason's done!
918
00:40:12,200 --> 00:40:14,968
Joe:
Guys, Jason is way,
way, way behind.
919
00:40:15,003 --> 00:40:17,503
He might not be able to
get everything on the plate.
920
00:40:17,539 --> 00:40:20,039
- Yachecia: Let's go!
- Jason: Oh, my God.
921
00:40:20,075 --> 00:40:21,407
Announcer:
Coming up...
922
00:40:21,443 --> 00:40:23,576
This is the most
important 60 minutes
923
00:40:23,612 --> 00:40:25,111
of your entire lives.
924
00:40:25,146 --> 00:40:27,580
the world's biggest cooking competition
925
00:40:27,616 --> 00:40:30,049
- continues...
- Go, Dino!
926
00:40:30,085 --> 00:40:31,818
as the three best home cooks in America...
927
00:40:31,853 --> 00:40:33,252
- Go, go, go.
- Move, Jason.
928
00:40:33,288 --> 00:40:34,754
- battle it out...
- Ow!
929
00:40:34,789 --> 00:40:37,423
- Come on, Mom!
- over the final two courses.
930
00:40:37,459 --> 00:40:38,691
- ( gasps )
- Oh!
931
00:40:38,727 --> 00:40:40,627
- Only one...
- Spectacular.
932
00:40:40,662 --> 00:40:42,128
- will walk away...
- Just delicious.
933
00:40:42,163 --> 00:40:44,030
with a quarter of a million dollars...
934
00:40:44,065 --> 00:40:45,298
You have the skill
of a professional chef.
935
00:40:45,333 --> 00:40:46,966
and the MasterChef title.
936
00:40:47,002 --> 00:40:48,134
The winner is...
937
00:40:52,000 --> 00:40:57,000
Sync: avrilfan22
www.subscene.com
86121
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