All language subtitles for MasterChef.US.S10E25.WEB.x264-TBS.en

Gordon Ramsay: Previously
on "MasterChef"...

Welcome to our incredible
season ten grand finale.

- Let's go!
- You're about to see the best three home cooks in America.

Time for a perfect three course meal.

- Aarón: The pressure is higher than ever.
- Gordon: Pomme soufflé,

the most difficult soufflé
on the planet. Are you crazy?

That is one stunning appetizer.

Nick is scatterbrained right now.

- This is the highest stakes we've had.
- All or nothing.

Let's get one thing
clear. You know how to wow.

I'm nervous. I'm taking
it to the next level.

You took a big risk... and it paid off.

I feel good about this dish.

It may look rustic and simple,
but it does pack a punch.

Three outstanding appetizers.

It is still anybody's game.

It's time to start the entree course.

You think that's a big risk to take?

It is a risk, but this is my wow dish.

Stop the clock. There's a twist.

Oh, you gotta be joking.

Gordon: Tonight, our finale continues...

We have a huge decision ahead of us.

I don't want to go home.

...as the talented
home cooks battle it out

for the MasterChef title.

Every detail counts. It
all comes down to this.

I can't get this close and go home.

Restaurant quality without a doubt.

I think I have the upper edge.

It could be a disaster,
but it could be great.

- Are they cooked?
- ( bleep )

America's next MasterChef is...

( music playing )

Look at me. Stop the clock!

Uh-oh. Uh-oh.

I told you, season ten,
it is the season of twists,

so you need to be ready.

After this entrée course,
one of you will be eliminated.

- Noah: Oh, man.
- Whoo!

- ( bleep )
- All three of you focus

on cooking us right now
the best ever entrée,

because somebody will
be leaving this finale

- before it's even through.
- Wow.

- Understood?
- Yes, Chef.

Start the clock. Let's go! Come on!

Baby, you got this, sweetheart.

- Watch the clock!
- Go, Mommy!

Go, Nick! Cook your heart out!

If that doesn't light a fire under you,

- I don't know what will.
- Yeah, yeah.

Unbelievable. Somebody's going
home after this entrée round.

They gotta kick it up another level.

This could the last dish they
ever cook in this kitchen,

and they just found out.

- 28 minutes.
- Come on, baby.

- Right, Nick.
- Yes, Chef.

- How you doing?
- I'm doing well, Chef.

Sadly, after this, one
of you will be going home.

- Yes, Chef.
- How does that sound?

- It sounds great.
- What?

( laughter )

- Go, Nick!
- Yeah, Nick!

I like pressure, Chef, so I
think that helps fuel the fire.

- Good luck, yes? Come on. Keep it going.
- Thank you, Chef.

- Looking great, Mom.
- Aarón: All right, Dorian,

what do you have left to do?

I'm waiting on the
meat and on my potatoes.

- And how are you gonna present that?
- Under these domes,

and then I'm gonna take the
smoker and smoke the whole plate.

- A lot of it hinges on the success of these short ribs.
- Yes.

I'm praying to the pressure cooker gods

that I don't go home
before the dessert round.

- Nice.
- Amen.

Stay on your game,
Nick. Stay on your game.

So, first thing, the entrées.

Nick is really going
all out on this one.

He's steaming the bass.

It's not a fish that steams well.

It doesn't give it much flavor, does it?

It just sort of makes it even blander.

I would be worried about
that if I were Nick.

Gerron: You need to taste
one of those pieces of fish.

Taste it!

( cheers and applause )

Yeah.

- Right, young lady, how you feeling?
- Good, Chef.

When we slice through that
lamb that needs to have rested.

- Yes, Chef.
- When do you take it out of the oven?

- At what stage?
- I'm taking it out right now.

- Smart.
- Just a little bit before medium rare.

- Wow, Sarah, look at that. Look at that color.
- It looks amazing.

Foil on top to protect the bones.

- And slice at the very last moment, right?
- Yes, Chef.

We're 12 minutes to go. Focus, okay?

- And good luck.
- Yes, Chef.

- Thank you, Chef.
- Thank you.

Woman: Come on, Sarah, you got this!

Bri: Sarah chose to do
an herb crusted lamb,

and, honestly, I think it's a bit safe.

I just would've liked to
see something new and fresh,

which I think the other two are doing.

Gordon: Ten minutes to go.

Last ten minutes. Here we go.

This is it.

Dorian's turned off her pressure cooker.

This is the moment of truth now.

I don't wanna go home.
I don't wanna go home.

- You doing good, Ma.
- Let's go, Mom.

Let's go, Mom.

Here we go.

- ( cheers and applause )
- Aarón: Yeah.

She seems very pleased.

I like that, Dorian!

I really wanna eat Mommy's food.

Straight out of the pressure
cooker into the sauté pan,

reducing the braising liquids.

She's on fire.

Gordon: So, Nick's got his books out.

- Look at that. Amazing.
- Yes, indeed.

( chanting ) Sarah! Sarah! Sarah! Sarah!

She's gotta let the sauce cool down.

She needs to reduce that a lot now.

Gerron: Yeah, she does.

Six and a half minutes to go.

- ( cheering )
- Nick! Nick!

You know what the secret
ingredient in Nick's dish is?

- A dash of madness.
- Yeah.

Looking like you wanna win, Mom!

- Noah, who's got the edge?
- Nick is on fire right now.

Dorian's plate is looking magnificent.

Sarah's pulling it together.
It's a heck of a show.

Just under three minutes
to go. Who's your money on?

If Nick pulls this off,
I think it's unbeatable.

I've never seen anything like this.

Don't worry about the
haters. You got it, baby.

If you were Dorian and Sarah
right now watching Nick,

what's going through your mind?

- ( bleep )
- She's reducing down

the burgundy sauce a little bit more.

Joe: I think Sarah's starting
to panic a little bit.

She's obviously not happy, Sarah,
with the consistency of the sauce.

- That's why it's still on her stove.
- Michael: Hey, sweetheart,

- no worries. You got this.
- Time?

A little over two minutes, baby.

Oh, God.

Come on, Sarah. Let's go!

90 seconds to go! Come on!

He didn't let it smoke no time, man.

Man, he should've let it smoke
to the last couple seconds.

Man: Here we go, Nick.

Joe: Ooh!

- Sarah is slicing her lamb.
- Let's see.

( Sarah sighs )

- The husband's concerned.
- Joe: I'm concerned.

That looks stunning, baby. Great job.

Whew! That lamb looks good.

Look at Sarah. She's showboating
her perfect medium rare.

Very unlike her, but I like to see that.

That is perfect.

All: Ten, nine, eight,

seven, six, five, four,

- three, two, one.
- Hands in the air.

- Good job.
- Good luck.

Dorian: They're beautiful.

Well done.

It's amazing how quick
60 minutes fly, right,

under pressure like that?

And now it's time to
taste those entrées.

The first entrée that we'd
like to taste is from Dorian.

- Please bring your dish up.
- Noah: Let's go, Dorian.

Let's go, Dorian!

- Come on, Dorian!
- Heck, yeah.

Now, what is the significance
behind this preparation?

This is my rendition of my mom's roast,

but just on a fun and elevated level.

Shall we?

( cheers and applause )

Aarón: Dorian, what
have you made for us?

An Applewood smoked short rib

with a potato horseradish gratin.

I mean, it looks beautiful.

Um, I love the finesse.

It looks like you could
do with a touch more sauce.

I love when I can look at a
dish and already understand

what the flavors and textures
are gonna be in my palate.

But it's less aesthetically
pleasing than I'd like to see.

Um, Dorian,

it is absolutely delicious.

Go, Mommy!

The short rib is real
melt in your mouth.

The little baby radishes and the
snow peas looked a bit foo-foo.

I want mushrooms,
lardons, and more sauce,

- so don't get too posh on me.
- People think of short ribs

with deep dark rich flavors.

And you were able to lighten it up

by rallying behind the fava
beans and the spring peas,

and that's hard to do.

- Thank you.
- I love the very pungent,

acidic, potato gratin,

the horseradish and
that sweet pea purée,

but I find this yellow
plate very unappealing.

I wish that the aesthetic
matched the simplicity

and the elegance of
the flavor of this dish.

Thank you.

- You did good, Mom.
- Great job, Mommy!

Nick.

Looks textbook, Nick.
Looks textbook, baby.

Best plating of all time.

All right, Nick, what
have you created for us?

So, my dish is called
the "All-Nighter."

It's a steamed striped bass with
a squid ink and celery root purée,

and then a black truffle
and white asparagus salad.

And then over the fish, I've
painted this old book flavor

that is made of wheatgrass,

bourbon, hickory, and a
couple other small things.

Nick, in ten seasons, this has to be
the most intriguing presentation ever.

Joe: From a conceptual aspect,

you've raised the bar to the
highest point it can be raised,

and that puts you on a
very high wire with no net.

Nick, the fish is steamed beautifully,

let's get that absolutely clear.

But I'm trying to get in-between
your ears at the moment,

because there's a lot going on here.

It's very sweet and it's very smoky.

That leaves you questioning,
why so many elements

- to one piece of fish?
- Aarón: You know, Nick,

I didn't think I was gonna
enjoy the squid ink purée

as much as I was going to.

But when it comes to the fish,

that's underdone.

Underdone by a lot.

I think you can see that, right?

A little disappointing.

But everything else that you have
on this dish from the white asparagus

to the melding of that mineral flavor

from the squid ink is working.

It's just a shame that some of the...

the bass is not cooked right.

The skin is masterfully done.

- Thank you, Joe.
- The concept

of trying to recreate
a total experience,

it is the highest form of cooking.

What I need to really understand

is if tonight you mastered this dish.

Thank you.

- Good job, Nick.
- Good job, Nick.

Joe, was you fish cooked?

Perfectly.

- And yours?
- Yeah.

- All right.
- Mine's cooked.

Well, I got... I got the funky one.

Next up, Sarah, please.
Bring your entrée, thank you.

- Michael: You got it, sweetheart.
- All right!

Great job, sweetheart. Great job.

Sarah, please describe your dish.

So, this is a herb crusted rack of lamb

with a spring vegetable fricassee,

a fava bean purée, and a burgundy sauce.

Visually, the lamb's cooked perfectly.

It's pink in the middle.
It looks delicious.

- Thank you, Chef.
- I agree with Chef Gordon.

This rack of lamb was cooked perfect.

- Thank you.
- Joe: The vegetables are beautiful.

The crust is colorful.

It could be the front
cover of a food magazine.

The one point that I kind of,
again, eating with my eyes,

I look at those Tokyo turnips

and I'm saying to
myself, "Are they cooked?"

Joe: I look at those Tokyo turnips

and I'm saying to
myself, "Are they cooked?"

- I hope so.
- Shall we, gents?

Sarah, the lamb's cooked
beautifully. Let's get that right.

It's like butter. This
rack of lamb, okay,

is the premier league to what
you came in with months ago,

so congratulations on that. Well done.

The disconnect for me

is when you put a little
fricassee of vegetables like this,

it needs to be glazed, finished
in, like, a minted butter.

And so I just wish you spent more
time mastering those vegetables.

I think you've done so
many beautiful things here,

but I think the sauce on
the lamb is underdeveloped.

I don't want it to be plain Jane.

I want it to be memorable.

For me, these vegetables are al dente.

And the seasoning or lack of sauce
is really very, very courageous

because what you're tasting
is the actual vegetables.

The question is if
that was your intention?

Did you get lucky? I'm not sure.

- Thank you.
- Michael: Baby.

- Great job.
- ( whistling )

Sarah, Nick, Dorian,

three outstanding entrées.
All three of you, well done.

But only two of you are
going to the dessert round.

Right now we need a very
serious moment to discuss.

Gentlemen, please. Thank you.

( music playing )

- Three amazing entrées.
- Indeed.

Dorian's, the braised short rib,

the gratin and the horseradish.

I wasn't a big fan of
the foo-foo garnish,

but the execution of that
entrée with the Applewood smoke?

I mean, if you said
to me three months ago

that Dorian would be presenting
a short rib like that,

I'd never believed you.

Yeah, the smoking did work.

It added a certain complexity

and sophistication to the dish.

For me, what Dorian did
that was kind of remarkable

was to lighten up a
traditionally very hearty

and rich preparation,
which is a short rib.

I get the simplicity
behind the appetizer now,

leading on to that super rich entrée.

- Aarón: Yeah.
- Gordon: That pairing was good.

Right, well, those scallops
were cooked perfectly.

I just personally
expected a little more.

Dorian: I'm pulling out all my passion

and all my want for this title.

I can't get this close and go home.

Nick's entrée, for me,
was the best of the night.

I think it was a triumph.

I thought it was well-executed.

And I think that's as good
of a plate of that level

of complexity I've ever
seen from a cook that young.

You know, I can't really
rally behind Nick's dish

'cause my bass was
underdone. Gravely underdone.

- He undercooked one of the three.
- It's good to see

season ten with youngsters
at 22 years of age

coming in and executing
dishes like that.

That part I absolutely love.

But my palate's angry
because do I wanna taste

a sea bass equivalent to
an old book? No, I don't.

It's so dangerous,

because he doesn't
know where to say stop.

Now, add that bass

to the beer pong. The
crab was delicious.

The pomme soufflé was salty and puffy

and crunchy and the crab was
perfectly fried and seasoned.

I just think you take the
combination of the relish, the crab.

- I mean, the pomme soufflé had no business being here.
- No business.

Nick: With all these
dishes I'm making tonight,

I'm trying to send the judges
a message that sort of says

I'm new, I'm different,
and I'm gonna make things

that no one's ever made before.

And I like to think that
these judges understand

that to achieve greatness in food,

you have to be crazy like this.

Gordon: Sarah's lamb.

That was a way better rack of lamb

than many months ago when she
came into this competition.

As a single item that we
tasted in these entrées,

the lamb was the most
perfect thing presented to us.

You have one side of her dish that
was so spot-on and so well-executed,

but the vegetables had
nothing memorable about it,

and that sauce was boring.

Yeah, let's combine that incredible
appetizer with those octopus

and chorizo sausage.

Her chorizo is the biggest
technical error that we saw.

But you can't take away from
how well she cooked that octopus

and made you, Joe, of
all people, a believer

- of frying octopus.
- Yeah, likewise.

Sarah: I know that I'm up
against tough competitors,

but Nick had an undercooked protein

and Dorian's really plating

more like a home-style cook
rather than a MasterChef.

So, I think based off
of those things alone,

I have the upper edge and I
deserve to be in this competition.

Gents, tough decision.

- Are we all in agreement?
- Yes.

- Yeah?
- Yes.

Oh, man.

( cheering )

Sarah, Nick, Dorian,
three incredible entrées,

and before that, three
incredible appetizers.

But only two will move on.

This was not an easy decision to make,

but the person whose journey
in the MasterChef kitchen

ends here is...

- Nick.
- Gerron: Oh!

Young man, you plate food
with such maverick-ness.

Tonight, the dish looked incredible,

but, unfortunately, one of
the sea bass was undercooked.

But, young man, let me tell you,

your dream does not end tonight.

I love you, man! You're the man, Nick!

I don't think I knew what
I was getting myself into

when I went to that audition.

( laughter )

But I can't thank everyone enough.

It's been amazing.

Nick, we've come to admire your out of
the box thinking when it comes to food.

And I love the fact
that you have the huevos

to go to your parents and say I wanna go

and become a chef.

Thank you, Chef.

The biggest compliment
I could pay you is that

after 40 years of having
eaten every type of cuisine,

your style and your ambition
re-woke a sense I had

for super intellectual,
modernness style cuisine.

The type of people who shoot
for the top at everything they do

is such an admirable, courageous,

and rare quality in this world.

It's a testament to
you to have the courage

to say that I want to play at the
highest level in everything I do.

That said, if you wanted
to come and work in

any of my restaurants or if
you wanted to come and hang out

in Italy with me for awhile

and get back to the basics of food,

I'll take you under my wing.

- That's amazing.
- Whoa.

Nick, it's been a pleasure.
Please say good-bye to Sarah

and Dorian and head upstairs.

Good job. Good job.

Nick: It's hard to get so close,

but not quite reach the goal.

But this journey that I've
had has been incredible.

It's been one of the craziest,
coolest experiences in my life.

I'll never forget all
the memories that I had.

Right, Sarah, Dorian,
congratulations to you two

making it to the final cook-off.

It all comes down to this
final course, your dessert.

Dorian, what are you gonna make?

A lemon blueberry tart,

but it's not a traditional tart.

Inside is going to be lemon pound cake,

sweetened cream cheese

- with toasted meringue.
- All right.

Sarah, what dessert are you making?

A chocolate torte

with a port wine ganache

and a blackberry port reduction.

- Okay, very good.
- Gordon: Sarah, Dorian,

this has to be the best
dessert of your entire lives.

And that's the only item
that stands between you

becoming America's next MasterChef.

- Are you two ready?
- Both: Yes, Chef.

Let's have 60 minutes on the clock.

Last cook in the kitchen.

The best of luck.

Your time starts...

...now! Let's go.

So, this is it, one
final cook-off... dessert.

It's without a doubt the one
course that you think the most about

- when you finish a great meal.
- I think it's important that everyone understand

that it's not just the best
dessert that decides the winner.

It's all about the story from the app,

the entrée, and that final course,

- the dessert.
- Charles: That's right, baby. Zest those lemons.

- Nice technique.
- Thanks for saying that.

Dorian: I came in strong as a baker

and they're looking for me to
shine, the pressure is on me,

so it's time to step out of the box.

- That looks perfect, Dorian.
- Y'all know it's only butter and sugar.

Jamie: Does it need to be anything else?

Sarah: Going into this dessert round,

I'm definitely concerned
about going up against Dorian.

She's known as the dessert queen.

I'm really gonna have to
show multiple techniques.

I need perfection.

Noah: Slow and steady with that
chocolate, Sarah. That's looking good.

- Dorian. How you feeling?
- Yes, Chef?

- I'm feeling pretty good, Chef.
- Tell me about this dessert,

because it sounds like
a newfound dessert.

- How'd you come up with the idea?
- I made it up.

- Right.
- I just took elements that I grew up with

from my mom baking.

I added some of me to it,

and this is the dessert
that I came up with.

- How are you plating this?
- I have a special plate.

- Wow, that's beautiful. Whose hands are they?
- Yeah.

They represent my mom's hand.

- ( sighs )
- That's beautiful.

- That's a cool plate.
- That's her mom's hands.

- Hands that give, the hands that serve...
- Yes. Yes.

- ...and the hands that feed.
- That pop you over the head

- when you're bad.
- That pop you on the head.

I love that.

Make it work, young
lady. Okay? Good luck.

- Thank you very much.
- Thank you.

Noah: Awesome.

( cheering )

She's with you, Dorian.

Incoming, Sarah.

- Sarah, is this...
- Hi, Joe.

I'm just curious, is this a flourless?

It is.

You have a story with this dessert?

This is one of my husband's

and my favorite
desserts to have at home.

And since the theme of
my menu is food and wine,

the perfect ending to a tasting
of wine would be with a port.

There's no more classic
pairing than port and chocolate,

so it seemed like the perfect dessert.

You know the idea with chocolate,

it's very rich, it's very decadent.

Do you feel you have enough
components on this dish

- to balance out?
- Yes.

I'm doing a lot of
citrus elements in it,

a little bit of orange zest
and then cinnamon, some vanilla.

So you're making a port reduction,
right? Now what is the big mistake

we see all the time in
the MasterChef kitchen?

- Not cooking off all of the alcohol.
- Exactly.

- Do you have a plan? All right.
- I started it early.

- Best of luck.
- Thank you, Joe. Thank you, Chef.

Gordon: Ladies,
halfway. 30 minutes gone,

30 minutes left. Come on.

- Gerron: Let's go, ladies!
- You got it. You got it, baby.

Let's go, Dorian!

So, with Dorian's dessert,
it's a new concept of dessert,

and she's taking two
desserts, combining into one.

- Joe: So it's cake inside a tart?
- Gordon: That's right.

The dessert sounds a
little bit confused to me.

Yeah, but I just love the idea
that she's doing something new.

It might be a bigger risk
than a contestant should take

in the finale round of "MasterChef."

Reducing nicely, baby. You got it.

- Yeah, it smells really good.
- Good. Yeah.

Gordon: Sarah's doing a chocolate
torte with a port wine reduction.

The jeopardy there, of
course, is the chocolate.

Joe: When you start
talking about ganache,

you see butter, you see
chocolate, you see port.

- All very dense items.
- With dessert,

it should be something
that you can't resist.

You want another spoonful.

Is her dish too rich and too decadent?

Gordon: We have exactly 15
minutes remaining. Come on.

Oh, Sarah's is beautiful.

- Shari, who's your money on?
- My money's on Sarah.

- Why?
- First of all, chocolate.

And second of all, I feel like
it's a little bit more technical.

- Michael: Lots of time.
- Wuta: Nice, Sarah.

- That looks beautiful.
- Let's go, Dorian!

Gerron, minutes away
from giving up your title.

My money's on Dorian, Chef.

She's using all of those
dope Southern flavors.

I think she's gonna take it home.

Come on, everybody, it's postre time!

- Sarah's tuiles have just come out.
- Aarón: Love that.

So now is the most exciting moment.

Everything comes out of the oven.

We'll understand the quality
of what we're gonna eat.

- What do you guys think?
- I think the cake

inside of a tart is weird.

Good little technique with the
tuile coming off the hot platter.

Joe: That's a very hard
precision technique.

Getting that right is not easy.

Look at the fascination now.
Putting those layers together.

Aarón: This is so
unorthodox, this technique.

Can anyone create a new dessert today?

Gordon: Five minutes remaining.

The trophy, the title,

the experience in our kitchens,

it all comes down to this.

Come on.

Now, Sarah is including that port
wine across the chocolate torte.

For me, it's a little bit too liquidy

and it can bleed into
that chocolate torte.

Whoa. Going for the meringue.

Gordon: Why not pipe
that Italian meringue on?

Joe: Yeah, that would be
certainly more professional.

I think you've seen the real
home cook in her come out.

Two minutes! Here we go!

Sweetheart, you got this.

- Crowd: Dorian! Dorian!
- Gordon: Wow.

Look at Dorian now. Oh, my God.

This looks awesome.

You gotta be careful here

not to burn it too much.

Gordon: Sarah, she's putting
the quenelle of ganache over.

Joe: It all looks very heavy to
me. They're two opposite sides,

because I think Dorian's
dessert, to me, looks very light.

One minute remaining. Come on!

( cheering intensifies )

Woman: Sarah!

Sarah!

Come on, you guys. You can do it.

Woman: Stay focused, Sarah!

Stay on your plate!
Don't worry about her!

She shouldn't have finished that early.

I would've spent more
time on the meringue,

make sure the spikes are perfect.

There's so many things
that she could've done.

Come on, Sarah.

- Come on, Sarah.
- Come on, Sarah.

Gentlemen, that looks like a big
amount of salt on Sarah's dish.

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

five, four, three, two, one.

Joe: That's it! Hands in the air!

Good job.

Good job.

Looks nice. Looks nice.

That's amazing! That's a winning dish.

- That looks really good.
- So good.

I'm just hoping and praying
that everything goes the way

that I feel like it... it's supposed to.

I feel like I'm suppose to
win this thing for my family.

Dorian: I stepped out on faith

and I took a chance on myself

and it got me into the
finale of "MasterChef."

So, I'm just ready for
the confetti to fall.

What an incredible 60
minutes, and your final plate.

Now, it's time for our final tasting.

Gents, shall we?

Ooh, moment of truth.

Right, Dorian, please
present your dessert.

Thank you.

- You got it, Dorian.
- I do love this plate idea.

Gordon: Thank you.

Dorian, describe your dessert please.

It is a lemon blueberry
tart with toasted meringue,

with a cream cheese filling,

blueberries, and a pecan crust.

But when you cut into it,

you're not gonna get
that traditional custard.

You're gonna get a
nice fluffy pound cake.

Can you give us an insight to
the plating and why, please?

My mom passed away two years ago,

and these are her hands.

This plate is my way

of bringing her into the kitchen.

- It's okay, D.
- Gordon: Take your time.

( sighs )

Noah: Got you, D.

If she were here today,
she would be so happy

that I took a chance on myself

and that I actually
listened to her for once.

( laughter )

So, visually, it looks beautiful.

It's appetizing, because
it's like the hands that feed.

It looks enticing. But what's it called?

Because you've compiled
two desserts into one.

- What was mum's first name?
- Phyllis.

- So it's a Phyllis tart.
- Thank you.

So, shall we, gents?

Mm-hmm.

All right, so I'm gonna give it a cut

and then we can really
get to the inside.

So, let's take a good
look at what we have here.

That's beautiful.

Mm-hmm.

It's a lot of action going on in here.

I'm hoping that it all works together.

Dorian...

capital D for me. Delicious.

I mean, really delicious.

The blueberries with
the acidity, delicious.

The cream cheese, the frosting, amazing.

You've tackled one of the most
difficult meringues on the planet.

It needs a touch more momentum
so it doesn't drop so quick.

My only regret is that Phyllis wasn't
sat next to me tasting this thing.

- Congratulations.
- Thank you.

Amazing.

The fact that you chose this epic moment

to be able to try something
that's new and unchartered,

I think says so much about your journey.

I just wish it was tampered down
with the sweetness just a bit.

Thank you.

So, Dorian, every time
I eat some of your food,

I feel like I get to know you better.

- Thank you.
- And that's an amazing talent

to be able to communicate
through your food like that.

It's what we ask for here,

tell your story on a plate.

That being said,

we are in the finale
of the tenth season,

and there are contestants like
the one standing behind you

that are bringing perhaps
a more restaurant type

presentation to their dishes.

So, the question in my mind is

perhaps one of the
best homemade desserts

that I ever ate in my life,

is that enough to win

the tenth season of "MasterChef"?

- Thank you, Dorian.
- Thank you.

Please, Miss Sarah, can
you bring down your dessert?

- Beautiful, Sarah.
- Micah: Stunning work.

Sarah, can you please
describe your dish?

I have chocolate torte
with a orange zest ganache,

a cocoa nib tuile,

and a blackberry port reduction.

Visually, it looks beautiful.

I mean, I love the
chocolate ganache, the sheen.

Love what you've done with the tuile.

Restaurant quality without a doubt.

Now, with this amount
of decadent chocolate,

do you feel that it's
gonna be balanced enough?

I do. So, I finished the ganache off

with some Maldon, as
well as the orange zest

in the ganache.

Good girl.

- Shall we?
- Yes.

Sarah, absolutely delicious.

Love it. It is...

it's dense, it's rich,

which is what you want
from a chocolate dessert.

And the actual flourless cake,
it's actually quite light.

Way lighter than I
expected, but I would prefer

just a little bit more gooey inside.

Like an erupting volcano
of lava and chocolate.

- Good job.
- Sarah, if you're a chocolate lover

and you get this dish right here,

you're in pure heaven.

It is so rich and so over the top.

But, you know, for me, this needs cream.

It needs something to lighten it up,

'cause there's so much density
in the actual cake itself.

It's delicious, but I don't know

- if I wanna keep going back to it.
- Okay.

Joe: I don't entirely agree.

I am very, very pleasantly surprised
that it is very well balanced.

It's something I would
eat the whole portion of.

The blackberry port sauce is excellent.

The port is rendered
properly, no alcohol.

Just all the sweetness of the wine.

Now, I know each of us have a
dessert like this in our restaurant.

The question is,

is this cake ready for
one of my restaurants?

I need to think about that.

- Thank you.
- Thank you.

Great job, Sarah!

Sarah, Dorian, let me tell you,

those desserts were
absolutely incredible.

The three of us are about to make
the toughest decision of this season.

Please excuse us.

Wow. What an incredible cook-off.

Yep. A lot to process there.

It's a competition

in search of the best
amateurs across the country.

- Two great finalists.
- Dorian's menu?

Gordon: Dorian came in with
those pan-seared scallops,

the shellfish plate to her DNA.

Joe: She executed the
cook on the scallops,

which as we know is very
difficult to do perfectly.

It didn't really come together
like a restaurant dish.

It looked like home cook food, but
it was delicious home cook food.

Gordon: That short rib screamed her.

"Remember me for my flavor,
not through my presentation."

Beautifully done. A
little something denser,

- more hearty in your entrée.
- Gordon: Yeah.

And then she put together a
dessert I've never seen before.

I didn't think it was gonna work.

Cutting through there?
It was incredible.

- Man!
- The best thing I like about that dessert

is that it was honest and it was her.

Her menu best spoke to her

taking low country
cuisine and elevating it

with better ingredients,
modern technique,

and creating this new
southern style of cooking,

and I can see Dorian being
a leader in that future.

Oh, man.

Gordon: Sarah's...
first off, the octopus.

Way too heavy to start.

The chorizo did not work at all.

You take away the chorizo
on Sarah's appetizer dish,

what are you left with?

Something that's pretty flawless, right?

The octopus was delicious.
It was just overload.

Then we're on to the heavy lamb.

Joe: I think the single best thing

I ate tonight was her rack of lamb.

- Yeah.
- Professionally cooked.

- Yeah.
- Perfectly executed.

Herb crust, pink, delicious, succulent.

Everything you could want from a lamb.

- Vegetables, a little bit lacklust.
- They were safe.

Yeah. It was a little
bit confusing and simple.

Sarah's dessert was trying to
recreate a restaurant dessert.

- Aarón: Yeah.
- Joe: It was a very good interpretation

of a flourless chocolate
cake, which is not easy to do.

Yeah, but it was heavy, rich.

- It needed relief.
- Gordon: Now, Sarah's menu?

I think she just picked
her greatest hits,

- things that she's seen that are very popular...
- Sure.

...and then tried to fit
them in this mold of a menu.

- Yeah, exactly. You're absolutely right.
- You know?

But in Sarah's defense,

playing to her ambition
of restaurant style food,

she went with a wine pairing theme,

and I think she was successful.

Guys, think of it this way.

We're about to give away a quarter of a
million dollars, the MasterChef trophy,

and most importantly,

a chance to train in all
three of our restaurants.

Hmm.

Who do you trust in our kitchens, Aarón?

I know who it is.

It's clear to me.

Then we're all in agreement.

( crowd cheering )

( music playing )

Oh, my God.

( cheers and applause continue )

Good job, ladies.

Dorian: I've had to fight
for everything in my life,

and I fought my way
here. You know, I'm 45.

Let me be an example that it
is absolutely never too late

to conquer those dreams that you've had.

I need this win

and my family needs this win.

Sarah: Waiting for this final decision,

it's everything that I've worked for.

I came out of a career in the military,

and this feels like it's the first thing

that I'm doing for me.

But at the same time, I
want to prove to my kids

that it's okay to follow their hearts

and do whatever they wanna do in life.

Sarah, Dorian, you both
arrived many months ago

as two talented, humble, amateur cooks.

And for getting to this point,

both of you are going to receive

the most amazing Viking kitchen.

Congratulations, both
of you. Well deserved.

But only one of you can
take home all the prizes.

There's a check...

for a quarter of a
million dollars right here.

And then, of course, there is the most

coveted trophy in the
entire culinary world.

Gordon: And then on top of
that, for the first time ever,

the training in our restaurants.

Let me tell you, this
wasn't an easy decision,

because it came down to
the finest of details.

But in our world,
especially across season ten,

every detail counts.

There are two of you,

but only one is about to be named

the best amateur cook

in this entire country.

Will it be Dorian?

Or will it be Sarah?

That person...

America's next MasterChef...

Congratulations goes to...

Dorian!

God!

Oh, my God!

( no audible dialogue )

- Oh, my God!
- Let's go!

Oh, my God!

That's amazing.

Dorian: I cannot believe it. I just...

I just... I can't even put words

to how I'm feeling right now,

because I wanted this so bad.

Dorian, come here! Come on.

- Congratulations. Well done.
- Congratulations.

- Go ahead, Dorian!
- Congratulations. Well done.

- Good job.
- This is yours.

Ladies and gentlemen, our
"MasterChef" winner Dorian!

Oh, my God!

( sighs )

I'm so proud of you. You did every...

I'm so proud of you.

This trophy validates all the hard work

and all the sacrifices that I made.

And, Mom, we did it! We did it!

- You did it.
- Mom, we did it!

It was a close competition, but,
you know, Dorian pulled it through.

So, I'm very happy for her.
I'm very happy for her family.

You did a great job.

I'm proud of you.

- Yeah! High-five!
- Here we go, brother!

- Yeah!
- We did it, buddy!

How good was Mommy?

Gordon: She was fantastic.
Well done, darling.

- Congratulations.
- Thank you so much.

Congratulations, yes?
Mommy's the champ, right?

- Oh, my God!
- She won! Yes!

Dorian: Oh, my God!

I'm the next MasterChef!

Season ten!

- Here's to season ten.
- What do you think about that?

- Yeah!
- Whoo, yeah.

- Good job, girl!
- My God.

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