Original subtitles

(Male announcer) Previously, on Masterchef...

After 32 grueling challenges...

[Cheering]

And 97 eliminated contestants...

Your time is done in Masterchef.

(Announcer) The final three...

Christian...

You're not going through.

(Announcer) Became the final two.

Jennifer, Adrien...

You're in the final of Masterchef.

[Cheers and applause]

(Announcer) Tonight, the moment has arrived.

America's two best amateur cooks will face off

in their toughest challenge yet.

I will be America's next Masterchef.

I'm not going home, baby, without this title.

(Announcer) Cooking the most important dishes of their lives.

Where's my [Bleep] spatula?

I think they're both

starting to feel the pressure now.

(Announcer) In the end, only one will walk away with $250,000

and the title of...

[Pop] [Cheers and applause]

Welcome to the most anticipated TV culinary event of the year.

The Masterchef finale.

We began with thousands of home cooks

from all across America.

Off you go!

Every one of them hungry for the coveted title

of Masterchef.

Only two remain.

Jennifer, the 34-year-old real estate agent,

a former miss Delaware U.S.A.

With her sights set on the Masterchef crown.

(Announcer) Jennifer was the very first home cook

to feed the judges this year.

I have it in me. I have the passion in me.

I know I do.

(Announcer) And earn an apron.

Aah!

(Announcer) After a rocky start...

This is a great example of what garbage is.

If it were me,

I would send you home now.

I just look at that, and it's like a pig

[bleep] on my bowl.

(Announcer) She finally hit her stride.

All of it works beautifully.

This dish was not only delicious,

but also smart. Great job.

Welcome back to the competition.

(Announcer) She conquered the souffle...

Congratulations.

Take your apron upstairs.

(Announcer) Fillet a fish like a master...

Whoo!

(Announcer) And, on her journey to the finale,

Jennifer found herself in a bitter feud.

I'm a better cook than him, so...

[Snickers] Christian.

I know I'm a better cook than her.

(Announcer) But the battles only made her stronger.

I didn't come here to let some punk-ass

little piece of [Bleep] treat people like [Bleep].

(Announcer) Tonight, will Jennifer

be able to keep her emotions in check

and win one last fight to take her crown?

[Cheering]

(Gordon) Then there's Adrien,

the 28-year-old waiter from Ventura, California

who's embraced his Mexican roots in the quest

to achieve his American culinary dream.

(Announcer) Adrien came to the auditions armed with a secret ingredient:

His intense love for food.

I might not have the formal training and skills,

but I do have passion for my cooking.

(Announcer) Although passion alone wasn't always enough.

I just don't understand how these things can go so wrong.

It's like you've got hold of my granddad and turned

his colostomy bag on your plate.

(Announcer) But the good eventually outweighed the bad.

Absolute delicious.

That's one of the best things I've had in a while.

(Announcer) And with each challenge,

he earned the respect of his opponents.

Who is gonna win Masterchef?

- Adrien. Win it. Adrien.

Who's gonna win Masterchef?

Adrien.

(Announcer) Tonight, will Adrien stay true to his roots

and the flavors that brought him this far?

[Cheering]

(Announcer) Or will he take a new approach

to claim the Masterchef title?

One of these two finalists will win $1/4 million

and earn the title of America's next Masterchef.

And it's all happening right now.

[Cheers and applause]

Adrien...

Can you really believe you made it this far?

[Laughing]

I can now. It feels great.

What do you think your parents and family would say

seeing you here right now?

I've never felt so much pride in myself.

And I think that, uh, think they'll feel that too.

Let's find out exactly what they'd say

in their words.

[Cheers and applause]

[Indistinct]

You can do this, mijo.

(Gordon) Alma, if there's one piece of advice

that you can give to your son,

over the next two hours,

would be what?

Cooking with love, mijo.

I knew since he was very young

[crying] That he was meant for greatness.

I did.

In my heart.

Thank you.

Jennifer...

[Laughs] Yes, chef?

You've been...

In the Masterchef kitchen

a long time.

Yes.

Have you missed your family very much?

Oh, yes. Tremendously.

You ready to see 'em?

Oh, yeah.

Buddy!

[Applause]

Uhh!

[Indistinct]

[Cheers and applause]

Good to see you.

Hey!

Who's that?

- It's chef Ramsay. -(Gordon) Welcome.

That is chef Ramsay.

Mom, dad, hi.

Ohh.

Seeing my family walk in...

[Sniffles]

Now I know they're proud of me.

I can see it in their face.

And, um, this is for them,

for all that they gave up over the years.

It really is.

Families, a big thank you.

You're proud. We're proud.

But there'll only be one winner

here tonight.

So say your final good-byes,

Adrien and Jennifer.

Love you.

[Indistinct]

Please head on up to the gallery.

Chefs, please take your positions

for the Masterchef finale.

Whoo hoo!

[Cheers and applause]

(Adrien) Jennifer should watch out,

because I'm gonna be showing off a lot of different things.

I will be America's next Masterchef.

I'm not goin' home, baby, without this title.

It's mine.

I want this, bad.

Jennifer, Adrien...

You'll have two hours to make the most amazing appetizer,

a stunning entree,

and a extraordinary dessert.

And all that's on the line

is $1/4 million

and the title

of America's next Masterchef.

Three dishes,

two hours,

one winner.

Your time starts...

Now!

[Cheers and applause]

Masterchef is a nationwide search

for a true amateur

that has that explosive, raw talent.

And if anybody here has that, it is Adrien.

(Christine) I think Jennifer's gonna pull it off,

because she's passionate.

She has that drive.

Don't let her fool you, you know.

She's pretty on the outside

and bubbly and laughing,

but I think she's a great cook.

(Christian) I really hope Adrien wins. He deserves it.

He has what it takes to take it to the end and win.

(Esther) Jenny can definitely win this thing.

Adrien does fumble sometimes,

and no one can say she doesn't deserve to be here.

I'm ready to fight really hard for this title.

I'm gonna give it all I got.

I want that title of Masterchef.

It's mine.

[Cheers and applause]

These next two hours

will change one of your lives

forever.

(Announcer) In their final battle in the Masterchef kitchen,

Jennifer and Adrien have two hours

to cook a three-course menu of their choosing.

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

Only one of them can be crowned

America's next Masterchef.

[Cheers and applause]

Excited. I mean, really excited.

Super excited. This is it.

(Joe) What's gonna be incredible

is that we're gonna really see

the journey that they took today

as far as the technique and the ingredients.

(Gordon) Absolutely.

It's not about one dish now.

This is about putting the menu together.

A stunning appetizer, a great entree,

and a huge finale with the dessert.

Different ballgame.

[Cheers and applause]

[Blender whirring]

I'm starting with pan-seared scallops

with a beautiful quail egg.

Morel mushrooms.

English peas.

And a sweet corn puree.

Which ties into my entree,

which I am cooking quail.

I'm gonna stuff the quail with chorizo and apricots.

And I'm serving that with a creamy potato.

For dessert, I'm serving

moscato poached pears along with some cider apples.

[Pop]

(Joe) Jennifer's menu is,

uh, very interesting.

I think that she has, uh,

really classic, restaurant-style dishes.

Scallops, an obvious pick.

But something that we all do in our restaurants.

- Mm-hmm. -Quail.

Very difficult.

(Joe) Very ballsy pick.

She's got the poached pears.

Some apple, a little creme anglaise.

Definitely going for that

lighter end of meal.

For my menu today, I'm making spot water prawn taquitos

with a little avocado puree and a mango salsa.

And for the entree, beer-braised short ribs.

I'm adding chocolate and chili in there

with a cauliflower-parsnip puree.

Then for dessert, I'm gonna make a chocolate tart

that's infused with chilies, passion fruit, and blood orange.

(Joe) Adrien's keeping

his ethnicity in the menu,

but trying to kind of push it

a little bit to the limits.

More fine dining, more refined, more elegant.

(Gordon) Two completely different, contrasting menus.

Right now, with ten minutes gone,

- who's your money on? - Jennifer.

I think that Jennifer's menu

is more geared to winning this competition,

and I think that her concepts will woo us.

- Who's your money on, Graham? - I'd be the opposite.

I think that Adrien, when he's on, he's on.

And right now, he's is so focused and determined.

We know that his flavors work

when he sticks to what he knows.

That's where my money's at.

Startin' to smell really good in here!

[Cheers and applause] Come on, guys!

(Suzy) Great job, Adrien.

It looks amazing.

Feels great.

I'm just pretending I'm back at home,

and they're telling me to hurry up

to put food on the table.

Come on, Adrien!

I respect Adrien 100%,

but definitely, definitely know I can beat him.

You're the next Masterchef, aunt Jen.

(Gordon) Half an hour gone.

19 minutes to go!

Whose appetizer do you think sounds the most appealing?

(Graham) I think that Adrien's sounds the most exciting.

Like doing a taquito,

but using jicama instead of the tortilla.

But does that look like

a adventurous enough dish for the finale?

[Cheers and applause]

The taquitos are a big risk.

They're very much out there.

They look like mini spring rolls.

He has to nail it.

Come on, Jen!

Pretty color, pretty color.

(Joe) Serving scallops... Is that a play

to an obvious luxury ingredient?

Or is she gonna be able to show technique and skill

with scallops?

I think that the whole dish

sounds really delicious.

The peas and corn and morels.

But a lot depends on that scallop.

If it's too sweet and butter basted, I mean,

it's all gonna be one-dimensional.

- Come on, Jen! - Come on, Jen!

All right, guys, we have just over an hour left.

Out of the three dishes, which is the one

that really scares you?

What one are you worried about?

Making sure the quail gets done properly, chef.

Have ever made this dish before?

- No, chef. -Come on, Jennifer.

You got this.

Why now?

I'm not a person to shy away

from, um, thing that might be difficult.

Smells good up here, dude.

Thank you, thank you.

Now, we've got the chili going on

with the appetizer.

- Right chef. - We've got some heat.

And chili going on with the short rib.

Yes, chef.

We have some chili going on

with the dessert.

Seriously, you've got chili

in every aspect of that dish.

Chilies, most of the time for me, mean flavor.

Each chili has its own flavor.

- Mm-hmm. - And, you know,

I wanna translate it and elevate it.

And have you heard about Jennifer's menu?

Yes. You know, I totally respect her menu,

and it's gonna be a head to head, and, uh...

But is it good enough to beat yours?

Right now, I'm thinking it's not.

[Cheers and applause]

Looks good, looks good!

I think we're seeing a lot of confidence

in both contestants,

and I think they've manifested

what we've taught them here on Masterchef,

and they're putting it in the pan today.

Now, Jennifer's entree,

i think that she went on a more restaurant-y dish.

I'm just worried doing a bird that you're not

completely familiar with could be dangerous.

If she hits it,

and it's perfect temp,

then that shows massive skill.

Those look great, Jen.

(Tracy) I have huge respect for Jennifer.

She is a person that has no fear.

She makes a decision and she owns it.

(Gordon) On the other hand, I'm concerned

about Adrien's entree running into dessert.

Chocolate on chocolate.

(Graham) I think that those flavors are gonna be incredible.

I mean, if they work.

(Ben) Adrien has an innate instinct

about the way flavors can be put together

in unique ways.

Just over 45 minutes to go.

Push through! Get that energy up!

(Announcer) With 45 minutes left,

Jennifer and Adrien are focused on the finish line

and are putting everything they have into their desserts.

(Joe) What's up, Adrien?

How's it going, Joe?

What kind of chocolate cake? Is that flourless?

Flourless chocolate cake infused with orange liqueur,

orange zest, and a little bit of chipotle cocoa powder.

Now...

It's chocolate with heat.

And then with the entree,

we've got chocolate with heat as well.

So how do we make sure

that we have two different things?

It's gonna taste very different.

This is gonna be definitely savory.

A lot more spice to it.

Um, dessert is gonna be, actually,

a lot lighter than you think.

I'm gonna do some reduction of passion fruit here

and blood orange.

That bring this really nice, light, bright...

- Acidity? - Acidity to it.

You go, chocolate boy!

[Cheers and applause]

(Joe) Okay, Jennifer, what's going on here?

I'm getting ready to put in my pears.

I'm actually gonna braise these ones.

My poached ones are up next.

It's pretty ballsy to do a poached fruit dessert

in the finale of Masterchef.

What's your angle on that?

Especially after having, you know, a heavier meal

with the quail, that earthiness of the quail,

I want something light and vibrant.

(Adrien) I'm not impressed at all

by Jennifer's dessert.

Anyone can stick a piece of fruit inside of some liquid

and walk way.

Jennifer's great when it comes to cranking things out.

But she's never had much experience at all

with dessert.

(Graham) When it comes to dessert, i think that Jennifer's

sounds a little more appealing to me,

simply because it's lighter,

it's gonna be cleaner, you know.

Those flavors where it's poached in a moscato.

(Gordon) Yeah, I'm gonna disagree.

I think the poaching fruit aspect sounds boring.

If I'm gonna woo you,

and woo you for my final dish

to land that title of Masterchef,

I'll give you something chocolate.

Let's be honest, if there's one thing

that really sums up a sexy dinner,

it's a stunning chocolate dessert.

Guys, you have just over 20 minutes to go.

Where's my [Bleep] spatula?

Looks like Jennifer's all over the place.

(Announcer) With just over 20 minutes left in the Masterchef finale,

both contestants are cracking under the pressure.

Come on, Adrien!

I think they're both starting to feel the pressure now.

Another one of those [Bleep] again.

Jennifer is frazzled, panicked, running.

And that is so not like her.

She is in serious trouble.

[Bleep].

Oh, no, the cake went all down.

Adrien,

you wanted them sinking that far down?

Ohh.

Being here right now, one mistake can cost me...

The whole thing.

Everything that I've been working for.

Everything that it's taken for me to get here.

One mistake can take all that way.

[Cheers and applause]

Where's my [Bleep] spatula?

Looks like Jennifer's all over the place.

Another one of those [Bleep] again.

(Announcer) With just under 20 minutes left

in the Masterchef finale...

I need a [Bleep] pan.

(Announcer) Both contestants are cracking under pressure.

Adrien...

You wanted them sinking that far down?

Ohh.

No, it's okay.

I'm gonna cut that top layer.

I put too much. It's right about there.

And I'm gonna get nice square out of 'em.

Even though my dessert is not cooked

the way that I wanted it to be,

at least I actually baked something.

I look over at Jennifer's, and all she's really done

is cut up some fruit and put it in some wine

and, like, call it a day.

Jennifer, Adrien,

15 minutes to go.

- Yes, chef! - Chef, thank you.

For both of you,

it's the last 15 minutes of Masterchef.

And for one of you,

it's the ticket to $1/4 million

and the title of America's next Masterchef.

Come on.

[Cheers and applause]

I can smell that, wow.

I'm really excited about

the flavor of these short ribs.

Hey!

I put all these spices and chilies and herbs,

and I just know that

the beef has soaked up all of this stuff that I put in.

It's gonna be so good, the judges are gonna love it.

I feel like a pressure cooker is a little bit of a cop-out.

And just looking at his dish, it just kind of was like, "eh."

I mean, he stuck it in the pressure cooker

and let the pressure cooker do all the work.

So I'm hoping that the judges

will go both for taste, but also technique.

[Cheers and applause]

Okay, last five minutes.

This is where you should be

focusing on plating the entree

and finishing off your dessert.

Five minutes to go. Come on.

Losing's not an option.

I don't want to leave here without that title.

That crown's mine. It belongs to me.

I've worked my ass off. I've proven myself.

It belongs to me.

(Adrien) I want to win Masterchef.

I want the title.

I want the money to help me

pursue my career.

I want this, bad.

And it's gonna hurt me if I don't get it.

Last 60 seconds! Come on!

Come on, come on.

Come on, Jennifer. Come on, Adrien.

[Cheers and applause]

Get those finishing touches on those plates.

Taste everything!

(Jennifer) It is literally down

to the last second

of putting the last micro green on everything

in order to make it.

(Gordon) 30 seconds to go!

Come on!

[Cheers and applause]

I'm putting everything down.

My hands are a little shaky.

But I just take a breath

and everything's looking good.

Its' just poppin' off the plate.

[Cheers and applause continue]

Ten...Nine...

(All) Eight...Seven...

Six...Five...

Four...Three...

Two...One! Stop!

[Cheers and applause]

Yeah!

[Cheers and applause]

[Laughter]

Absolutely incredible.

Jennifer, Adrien, well done!

[Cheers and applause] Well done!

We can't wait to taste these dishes.

We'll see you very shortly

in the Masterchef restaurant.

Good luck!

[Cheers and applause]

(Jennifer) I'm proud of what I'm putting up here right now.

I cook my ass off.

And I think the balance is really nice.

The plating, I'm very proud of.

How my food tastes, I'm really proud of.

I'm feeling really confident about my food.

To beat Jenny, I just have to be spot-on

with my flavors and my plating.

I'm looking at my plates,

I'm looking at Jennifer's plates.

And, I mean, I don't know how they taste,

but I think that my plates look way better than Jennifer's.

[Cheers and applause]

(Announcer) Jennifer and Adrien

will present their three courses

one dish at a time

for the judges to taste.

The finalist with the best overall meal

will become Masterchef.

We're so excited to start tasting these appetizers.

Jennifer first, please.

This is the meal of my lifetime.

The judges have my heart, soul, mind, spirit,

all on those plates.

And, um, I hope they appreciate that.

Could you explain the dish to us?

Yes, uh, pan-seared scallops,

and they're just a little bit poached in butter.

You have your quail egg, creamed corn,

and then you have a beautiful English pea puree.

I haven't even tasted the scallops yet.

We've got a pretty damn near

perfect sear on the scallops.

Thank you, chef.

Am I supposed to break

the, uh, quail egg?

What I would suggest is to take your scallop

and slide it through that,

slide it through the corn,

and then into your mouth.

So the scallop needs to be perfectly,

almost translucent in the middle, obviously.

It looks properly cooked.

Nice and juicy in the middle.

When thinking of how to compose a dish,

put yourself in the guest's shoes.

So if the goal

is for us to each get a little bit of the egg,

maybe next time you would put the egg

kind of right in the center on top of the three scallops,

so when you cut in,

it oozes all over 'em.

I'm noticing little abductor muscles

stuck to the scallop.

You didn't take these off?

I did... I thought I took 'em all off.

I apologize.

There's a sweetness of the corn

that pairs well

with the sweetness of the scallop.

But is "it too much"

is kind of what I'm left wondering.

But great flavor,

and the scallops are cooked perfectly.

Thank you.

I'm amazed that you missed this.

It's the bit that attaches it to the shell,

so it's the sort off most strenuous.

Eating that is like a...

Almost like a mouthful of rubber.

Huge, huge, huge mistake.

I inadvertently overlooked pulling the abductor off,

and now it could be the reason I don't win Masterchef.

I'm amazed that you missed this.

Eating that is like a...

Mouthful of rubber.

But you've seared

the scallops beautifully.

And that's

where I'm taking the strength of this dish.

'Cause you had the balls to do it not once,

but three times.

Thank you, chef.

And it just oozes the garden

and just this sort of vibrance of spring.

So I quite like that ballsy...

Approach to the presentation.

Adrien, please present your appetizer, thank you.

Here we go, guys.

Describe it, please.

It's a play on my background.

I did an idea of taquitos.

So, basically, you have your avocado sauce.

On the inside, you have a prawn

with a sauce of persian cucumber, mango,

tarragon, serrano,

and a medley of micro greens.

Presentation, you know, it's...

It's like a sort of handbag full of jewels.

Thank you, chef.

Such finesse.

So the question is, is there enough shrimp in here

to counteract the rest of the filling.

The flavors are extremely bright.

Thank you.

Perhaps too bright.

Is the jicama marinated?

Uh, I blanched it in hot water,

then shocked it in cold water to make it more pliable,

and then I seasoned it with olive oil,

a little citrus,

and a little salt.

I love the... the bright acidity, the zing.

But I think it overpowers the natural sweetness

of the spot water prawns.

Maybe there should have been more of those,

or maybe a little less acid on the dish.

But the dish itself, delicious.

Thanks, Graham.

I can't tell you how happy I am

to see the way you put food on a plate now

in comparison to a month back.

- Me too. -Because it really...

It pops.

It's delicious, it's vibrant,

and it's like, "wow, wake up, eat me."

What I'm struggling with... Is what's in there.

The base of this dish is the spot prawn.

That's the hero and the highlight.

- Yes, chef. -But it's disappeared.

And I cannot

taste the prawn.

But the idea's smart.

And the refreshing fact is that

you're putting food on a plate

like a pro, let me tell you that.

-Great job. - Appreciate it.

Right!

Please, bring us your entrees.

Whew. Two opposite ends of the spectrum.

Great start, though. I mean, let's be honest.

I mean, just in terms of delivery, finesse,

and the confidence,

I love Jennifer's scallops.

It's the sear that got me. Right.

- They were cooked perfectly. -Absolutely.

I thought it was a very obvious plating,

very ten years ago.

With a little bit more intuition,

she could have really

raised the focus of the whole dish

by smarter plating,

- smarter integration of the components... - I disagree.

Little tweaks here and there that she could have done.

Less cream, you know.

Keeping the corn a little more

pure with its color.

But that's a dish that you could keep eating.

Yeah, it was a dream start for me

on the technical ability.

Yes, it's sweet on sweet.

But she nailed those scallops three times.

And the dish sang scallops.

Adrien's dish?

I think that he showed

that the most important thing to him with that dish

was plating

and creativity. Mm-hmm.

You know, by using the jicama,

blanching it, using it to wrap...

-Yeah. -To make a faux taquito...

-Yes. - Really creative.

Yeah, but... But missing,

the shrimp.

I got a little bit of the shrimp.

I think that, as a restaurateur,

I like the smartness of this dish.

Ehh. And I think that, you know,

to a certain crowd, those kind of flavors

could really appeal to a segment of people

- I disagree. -Who don't want

a heavily protein-laden dish

and want something that's a little bit more salad-y.

Sure, by my palate was blown.

It was so acidic.

Adrien's dish could have used

a bit of Jennifer's richness

- and sumptuousness. - Exactly.

And Jennifer's dish could have used two dashes

of Adrien's bold, bright acidity.

Exactly, yeah.

[Cheers and applause]

(Adrien) I really love just short ribs

and these kind of cuts of the animal.

I'm really proud to present this dish.

(Jennifer) I took the chance and the risk

of not only stuffing a bird,

but stuffing a bird that's very difficult to cook.

So as good as I feel right now

about how I cooked my quail,

I'm a little nervous to have them cut into it.

I'm just hoping that

it's gonna be cooked properly.

Entrees.

Jennifer, please.

Thank you.

My pleasure, gentlemen.

Right. Um, please describe your entree.

We have a chorizo, jalapeño,

and apricot-stuffed quail.

Um, so when you cut into it,

all the beautiful colors will fall out onto the plate

with spinach and with a creamy potato.

Um, so all of that is meant to kind of eat altogether.

Mm-hmm.

So cooking the quail whole

-is very difficult. -Yes, chef.

The legs need to be overcooked

to taste of anything.

And the breasts need to be undercooked

because you can get away with a pink quail breast,

because it's... it's got that light, gamey taste.

It's a very bold move, braising quail.

(Jennifer) If that quail is overcooked,

I'm... I'm dead man walking.

It's a very bold move, braising quail.

(Jennifer) If that quail is overcooked,

I'm... I'm dead man walking. Honestly.

Wow.

Yeah, a nice little pinkness

running through there.

And you've stuffed it beautifully,

because it's 1/2 stuffing and 2/3 the bird.

It's delicious.

Yeah, it's delicious.

I honestly thought you were slightly mad

to attempt cooking something so difficult.

But it's delicious.

You've got that sexy vibe,

releasing those oils from that chorizo,

and the heat works.

You know, you've nailed it.

Thank you.

I'm not gonna lie. I was expecting...

The braised quail to be an excuse

for well done, dried out quail.

And seeing this moist, pink meat...

High-five. Pretty awesome.

Thank you, chef.

The flavor's really nice.

It's beautiful.

(Joe) I love the flavors.

It shows a lot of sophistication.

A lot of courage.

A lot of technique.

Thank you.

Okay, Adrien,

please present your entree.

Thank you.

There you go, gentlemen.

Wow.

Beer braised short ribs, chef.

The short ribs have been seared,

then I add coriander, cumin,

beer, and a little bit of chocolate

and then dried chilies.

The puree is cauliflower and parsnip.

The green is rainbow chard with a little bit of chanterelle,

garlic, and shallots.

For a man that came into this competition

as a waiter, carrying food,

you have great finesse.

Let me tell you that.

Does it taste...

As good as it looks?

I tasted all three components separately

and then together, chef,

and I think so.

It sort of almost...

Brings tears to my eyes.

It's absolutely delicious.

[Laughs]

The flavors work...

Beautifully.

And the texture on the char...

Really, really comes out.

I mean, that's, that's huge.

I mean, you took the lowly short rib

at about three bucks a pound,

and turned it into something

that you could charge easily $35-plus for

as an entree.

And I'm right now

getting a little bit of that chipotle

right in the throat.

But it reminds me how good this dish is

and makes me want to have more and more.

- Thank you. - Good job.

I think the mole almost gives it

kind of this complexity that coats your palate.

You deserve to be commended.

Excellent dish.

Thank you, Joe.

Time for dessert. Thank you.

Wow.

Absolutely amazing.

And talk about the short rib first.

Adrien's dish... I mean, that's how

restaurants become successful.

It's a signature dish for his restaurant

or for any restaurant. Mm.

The way he manipulated the beer

and the mole and like that little

bit of heat on the back of my palate,

I was wowed.

I thought the ribs

were delicious.

But that's a pressure cooker.

So after 90 minutes, they cook themselves.

Hmm.

Now, when you look at Jennifer's,

there was a ton of skill involved.

I cut inside that quail...

- Wow. - Yeah.

To see it nice and pink, that showed

real technique and skill.

She hit it out of the park.

- Absolutely. - Home run.

Two absolutely incredible dishes.

Mm-hmm.

[Cheers and applause]

I feel like, honestly,

it's anybody's game.

I think Adrien brought his a-game today,

and I feel like I've done the same.

So it's anybody's game at this point.

[Cheers and applause]

Yeah! Keep it goin'!

(Adrien) This is it. This is the end.

It's done.

I go home tomorrow, win or lose.

But I wanna go home a winner.

That's what I want.

Jennifer, tell us what you have.

(Jennifer) I did a moscato-braised pear

and then I poached the granny Smith apples

with a little bit of pear Brandy.

And on the bottom, i have an infusion mascarpone.

The blood orange reduction,

it gives it a nice acidity,

a nice little pop.

But I think, overall,

it leaves a little to be desired.

I'm a sucker for mascarpone.

It's...

Good. I like it.

I mean, I would eat probably three of these.

And, uh, then start thinking about a dessert.

It's a pre-dessert.

I don't really know

if I quantify this as a dessert.

Listen, it's... It's fine.

But it doesn't jump

on my palate.

Sorry, chef.

That, for me, is a...

It's a big anticlimax.

'Cause that doesn't

deserve to sit anywhere near

the other two dishes on your menu.

[Exhales]

I'm thinking, "wow, Jenny."

"'Cause of your dessert, this may break you."

I should have stuck with something

that... that I knew inside and out.

(Graham) Adrien, please bring it forward.

I've baked a chocolate torte.

I have infused it with passion fruit and blood orange.

And a garnish of a little bit of a powdered coco

and chipotle.

It's dryer than I thought it would be.

You know, i was expecting something

almost fudgy.

And super moist.

I think it's crying out

for more of the blood orange

and the passion fruit.

(Joe) Everything...

That your entree was...

This is not.

I can't help but feel

somewhat disappointed.

I come off the back of that

stunning short rib.

Unfortunately,

the chocolate torte,

it certainly didn't wow me.

And, sadly,

it's still stuck to the roof of my mouth.

Okay, Jennifer, Adrien,

on the whole, well done.

You raised the bar.

(Graham) The next time you see us,

we'll be crowning one of you

as America's next Masterchef.

Thank you.

(Gordon) Good job.

- Thank you very much. - Thank you.

I love the freshness of Jennifer's

caramelized pear

with the poached apple.

- Right. - The mascarpone,

the citrus, I wanted more.

I just... I could have finished that in one bite.

I respected it in its continuity

to the rest of the meal.

Could have used a crispy pastry tuile.

Probably would have changed the dynamic completely.

But I like the lightness of it.

Adrien's dessert,

I was really hoping for some kind of texture.

But the fact that you just had two kind of reductions

with a dried piece of chocolate cake in the middle, didn't do anything.

Don't send me that short rib

and then piss me off with a dessert like that.

(Announcer) Based on their best overall meal,

the judges must now decide

who will be crowned Masterchef.

Across all three dishes

from Jennifer and Adrien's menu

- has been legendary. - Mind-blowing.

But there can only be a one winner.

Yeah? That's true.

There can only be one Masterchef.

I think one dish

may have made the difference in my mind.

(Graham) I think when you look at

skill, beauty,

flavor, technique,

we're making the right choice.

Okay, let's go and tell 'em.

We're making the right choice.

[Exhales]

Okay, let's go and tell them.

(Jennifer) It's $1/4 million.

It's the title of Masterchef.

It's the respect of all of the people I've cooked with.

It's the respect of the judges.

This is huge.

This is bigger than huge.

This is, uh, monumental, really.

(Adrien) I want this. I want to win Masterchef.

I want the title.

I want the money to help me

pursue my career.

I-I want this,

and I need it to change my life.

Adrien, Jennifer.

Tonight...

We didn't see a cook-off

between a waiter

and a real estate agent.

We watched two very

professional chefs

engage in a genuine

culinary battle.

You're both so incredibly talented.

You've got every right

to call yourselves chefs.

Do all three of us a big favor...

Swap places with us,

and both of you stand here, please.

[Jennifer chuckling]

[Cheers and applause]

I'm proud of you, Jen!

(Jennifer) Honestly, I'm not sure who's shaking more, he or I.

And, um, I think we're both

holding each other up right now.

(Gordon) Both of you have grown so much,

and it's made all of us

incredibly proud.

Adrien, you cook

from the bottom of your heart.

And there's something so natural

with the ability that you have

to really let it go on a plate.

Jennifer...

Your attitude is fearless.

I just think back to some of the

lasting images on our mind,

with you scaling that salmon

and attacking those mystery box challenges

and just going at it 100%.

Adrien...Jennifer...

This has been...

An incredibly tough decision.

On the back of

every meal

comes a check.

This check

is with a difference.

The winner...

Of $250,000...

And the title

of Masterchef...

Is...

Congratulations...

Jennifer!

[Screaming]

[Cheers and applause]

[Jennifer sobbing]

(Jennifer) This is 1,000 dreams come true.

My family taught me that,

to never give up a dream.

That if you want it and if you work hard,

anything is possible.

It doesn't matter what the naysayers say.

I'm proof of that.

[Laughing]

Ohh, we just feel so proud of you.

You're a winner in our heart, mijo.

The pain I feel losing sucks.

But Jennifer's a big competitor,

so I'm happy for her.

She deserved to win Masterchef.

I came here an amateur cook,

but I'm leaving here

pretty much a chef.

And I'm definitely gonna keep cooking

and pursuing my dream.

[Cheers and applause]

Ladies and gentlemen, one more time

for Masterchef's winner, Jennifer!

[Cheers and applause]

(Jennifer) This is a journey that I will take with me

and cherish for the rest of my life.

[Sighs]

[Crying] This is a dream come true.

(Gordon) Well done.

[Squealing]

I am the next Masterchef!

And it feels so amazing! [Laughing]

[Cheers and applause]

If you think you've got what it takes

to become America's next Masterchef

and follow in the footsteps of Jennifer,

visit www.Masterchefcasting.Com.

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

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