All language subtitles for MasterChef.US.S16E16.1080p.HEVC.x265-MeGusta_track3_[und]

Gordon:
Previously on "MasterChef:
Global Gauntlet"...

Good evening,
ladies and gentlemen.

Welcome to the "MasterChef"
restaurant takeover.

You six are gonna run
this kitchen.

This is intense.
Scallops are raw.

- Who cooked those scallops?
- I did, Chef.

Come on, Dave, please.
Who cooked the salmon?

- I did, Chef.
- Black there.

- This is such a disaster.
- Julia, are you done?

- Finish off these crostini.
- Crostini? Heard, Jake.

- Service, please.
- We don't have anymore tables?

- I don't think so.
- Great job.

- Thank you, Chef.
- Congratulations goes to
Blue Team. Well done.

Jake, that's one
of the best performances

- by any captain this season.
- Thank you, Chef.

Red Team,
the person most responsible
for the loss is Dave.

- Tonight...
- It's semifinal night.

...the top five face
a daunting classic.

- Keeping up with Gordon Ramsay!
- Let's go!

- But there's a catch.
- Before you get to Gordon,

you got to get through me, baby!

Keeping up with Tiffany
and Gordon.

This is going to be insane.

And with a spot
in the finale on the line...

Get behind, you may not
be able to catch up.

Come on, Basia.
Don't get behind.

I'm working on it right now.

I don't know
if I'm gonna catch up.

- one small slip...
- (groans)

- Uh-oh.
- ...could cost them everythin.

- Julia, you're gonna burn.
- That's a one-way ticket home.

- Everybody with me?
- Skin side down?

The lamb needs to be pink.

This feels way under.

I cannot serve raw lamb.

He could be in real trouble.

If I do that, the dream of being

America's next MasterChef
is finished.

(bleep)

(music playing)

- It's semifinal night.
- It is. It's a big one.

This is where you do not
want to get knocked out of
the competition, right?

- Nope. Made it this far.
- So close. Just so close.

One step away from the finale.
This is it.

- Whoo! All right.
- Wow.

- Let's go.
- So crazy.

Top five, everybody. Yes!

I am jazzed to be
in the top five.

Also, the last cook standing
from the Americas territory.

And now I am just one cook away
from making it to the finale.

I am just ready to seize
that opportunity.

Ooh, look at this.
We got an extra stove today.

And somebody's in a chef jacket.

Oh, which is never a good sign.

Welcome back, everybody.
Congratulations on making it
to the final five.

- Semifinal night. Let's go.
- Yes!

- Whoo!
- Joe: Now we have two cooks
from Team Africa,

two cooks from Team Europe,
and one cook from Team America.

Well, guys, you can probably
guess by Gordon's attire

this evening
what you will be facing.
Any ideas?

Both:
Keeping up with Gordon Ramsay!

- Peter: Let's go!
- Oh, wow!

Joe:
That's right, guys.

But that is not all you will
have to face down tonight.

Guys, before you get to Gordon,

you have to first...

- Oh!
- ...get through me, baby!

- No way!
- (cheering)

- What?
- Have to get through Chef T.D.!

- Let's go.
- Oh, wow.

- Whoo!
- This is a "MasterChef" first.

Keeping up with Tiffany
and Gordon.

First, you'll face off.
Try to keep up with Tiffany.

The cook with
the worst replication

will be eliminated immediately.

- Oh.
- After that, you'll have
to keep up with me.

- Okay.
- Survive, and you are
in the finale.

Oh, my gosh. Trying to keep up
with two world-renowned,
esteemed chefs?

This is gonna be insane.
It's gonna be double cooking,

double pressure,
double anxiety.

Now, Jake, for being
the winning team captain
the last time round,

you've earned
the final advantage
of the "Global Gauntlet."

You get to skip keeping up
with Tiffany

and move straight on
to keeping up with me.

Oh, my God.

- So make your way up
to the balcony. Let's go.
- Congratulations.

- Good job!
- Congratulations.

All right, let's do it.

This is obviously
a really huge advantage,

being able to study everyone.
And on top of that,

I've never been able
to watch a cook from
the balcony before,

and I am excited
to sort of watch the stress

and be out of it for a change.

Okay, tonight
in your first round,

you'll be keeping up with me
as I cook...

- ...a beautiful
pan-roasted halibut.
- Ooh.

Tiffany:
With a red chermoula, fonio,
fennel and orange salad,

- and a garlic sauce.
- Mm.

Remember, I'm your clock,

so listen close
and don't miss a beat.

- Oh, boy.
- Once I'm done,

you'll have 30 seconds
to complete your dish.

- 30 seconds.
- Okay, our time starts now!

All right? Let's go.
We're going to get started
on our fonio.

So grab your onion,
grab your bay leaves.

We're gonna do a quarter
of an onion, small dice.

- Oh.
- Make sure the dice is even.

- Come on.
- Onion goes in.

Add pepper, add salt.

I'm gonna add my bay leaf in.

All right, while we do that,
we're gonna toast some seeds.

All right,
I have some cumin seeds.

- I have some coriander seeds.
- Nice.

- Let it toast.
All right, how's your onion?
- Yes, Chef.

- Is it soft? Is it sweating?
Let's add in our fonio.
- Both: Yes, Chef.

That's that grain right here.
Fonio goes in.

Joe: Fonio very interesting
African ancient grain.

- Yeah,
it's like a fine couscous.
- Was it all the fonio?

- Tiffany: All of it.
- Yes, Chef.

- All of it, Basia.
- Next, I got some
chicken stock.

The fonio takes double
the amount of liquid,

so use the bowl
as a measuring device.

One and two.

Gordon: It's important
to measure now.

- Yeah. Double the amount.
- Double the amount.

Gordon:
Got to be precise here.

Tiffany:
I'm gonna bring that to a boil,

then we're gonna reduce
that down.

- What is Basia doing?
- She just kind
of freestyled it,

so she has not enough
grain in the pan and not
enough chicken stock.

- Damn.
- All right, so let's move on.

- Yes, Chef.
- The challenge just started,

and Chef T.D. is moving.

We're gonna make
our chermoula now.

I have some red bell peppers.
I need you to cut three of them.

- Yes, Chef.
- How we looking on our spices?

You see that?
That smoke coming off?

- We're ready. You smell it?
- Wow.

- There you go,
but don't burn the seeds.
- Eh.

Here they have to
be careful. 'Cause if you've
never done this before,

- and you slightly burn them,
it becomes bitter, right?
- That's it.

Tiffany:
Julia, you're going to burn.

And then you're gonna have to
start over if you burn.

- Oh, my God.
- All right, seeds are gonna go

- into your spice grinder.
- I'm trying to block out

the noise and distractions

and just think
what is she doing right now

and what is she probably be
going to do next?

I'm gonna let it run.
I want to break it up,

- but I don't want it too fine.
- Wow.

See that?
That's what we want right there.

- It's fragrant.
- Pete: Oh!

- Oh, (bleep). Pete.
- Mistakes are going to
happen in the kitchen.

It's not gonna be perfect.
But I've got to keep moving.

Come on, Pete.
Lock in, lock in.

Where you at, Basia?

Get it into your spice grinder.
Blend it up.

- Got it. Okay.
- Let's go.

Get yourself a bowl.
Add in those peppers.

So now we need a nice handful
of cilantro and parsley.

All right, go ahead
and chop that up.

Let's go. Don't get behind.

You get behind,
you may not be able to catch up.

- Yes, Chef.
- Cilantro.

Cilantro and parsley
goes in the bowl.

Next, coriander, cumin.

I put just about
a teaspoon in there.

- Okay.
- After that, olive oil, salt,
and we need lemon.

Anytime I'm using lemon,
I'm using the zest.

- Love that.
- You're with me?

- Yes, Chef.
- Parsley.

- Great.
- Olive oil.

Use a strainer and get that
juice right on in there.

Did y'all taste it?
Mmm, that's good.

- Tastes good.
- Everybody with me?

All: Yes, Chef.

All right,
fonio should be almost done.

Turn it off and set it
to the side. Don't open it.

You know how we cook rice.
We don't open it.

- Basia:
- I'm looking at my fonioand I'm thinking, like,

oh, my God, is it supposed
to look like this?

Is this how much
I'm supposed to have?

Looks like there's
nothing in there.

- Uh-oh.
- Was I supposed to put
the whole fonio in it?

And I'm realizing
I was supposed to pour
all the fonio in.

All of it,
twice as much chicken stock.

- Got it. Thank you.
- Tiffany: All right, moving on.

We're making a vinaigrette
for our fennel salad.

I am so stressed right now.

Chef Tiffany's ahead three,
four steps now.

Grab your orange,
grab your lemon.
Come on, Basia.

- Okay.
- And now I don't know
if I'm gonna catch up.

- Basia's all over the place.
- Oh, boy.

I'm behind.

- Come on, Basia.
- Okay.

- Basia's behind.
- We're gonna squeeze that lemon
right on in.

We're going to squeeze
that orange right on in.

Come on, Basia.
You got this.

- Orange, lemon.
- You need all that flavor.

This is gonna be a very
aggressively seasoned dish.

Aggressively, Joe?
It's not aggressive.

Aggressive means you know
what you're doing.

Next, we're going to sweeten it
up with a touch of honey.

Honey. Orange, lemon, honey.

Then, to finish it off,
olive oil, some salt,
and some pepper.

So we got our vinaigrette done.

We are now gonna work
on the fish.

The thing about halibut is you
don't want to overcook it.

- The most tricky fish.
- A little salt
and a little pepper.

I'm going to do two filets here,

and I'm gonna have one
as a backup.

I'm gonna add in
my canola oil here.

My fish goes on,
belly side down.

- You hear that?
- Yes, Chef.

Um, which side? Oh, my gosh.

- Right? Y'all with me?
- Yes, Chef.

Julia's only putting
one piece of fish in.

- So she's got no backup.
- Back to the salad.

We're going to segment
some oranges.

So I take the top,
I take the bottom,

- and I come around the sides.
- Both: Yes, Chef.

I don't want to see any white
on that orange.

- No pith from Tiff.
- No pith on Tiff.

- Let's get t-shirts made.
- Yes.

- How many segments, Chef?
- The whole orange.

- Heard.
- Um...

Let's go.
Whole orange is done, Basch?

No. I'm working on it
right now.

Come on.
Catch up, catch up, catch up.

Next, we have our fennel here.
I'm gonna cut the top
and the bottom off.

- Yes, Chef.
- Now grab our mandolin.
We want it to be really thin.

Give me at least 10 slices here.

I can't watch this part.

The mandolin has
a lot of victims.

Tiffany: Keep those fingers.
Moving on. How's our fish?

Oh, yeah! Look at that.

- That's it right there, y'all.
- Beautiful.

- All right, great.
- Come on, guys.

- I'm seeing smoke.
- Julia, if you are
smoking up a storm,

you are much hotter than me.
Turn your pan down.

- Control your heat.
- Yes, Chef.

Chef Tiffany points out that
my fish is smoking too much.

And then that's when
I realize I forgot to add
my second filet.

(bleep)
Let me think. Let me think.
Let me think.

- Julia, don't do that.
- Gordon: Julia's now putting--

- She added the second fish.
- Now? Two minutes after
it's been in the pan.

Now I'm going to add in
a little bit of butter.
It's basting time.

- Yes, Chef.
- I have never made a dish
like this before.

Never cooked halibut before
in my life.

Now go in the oven directly.

But this fish is the star
of this dish.

So you have to nail
your protein.

If you don't,
it's a one-way ticket home.

Joe: There's no medium-rare
or medium on halibut.

- It's cooked through.
- Let's just hope the one
is good.

The most unforgiving fish
on the planet.

Tiffany:
Let's go. Home stretch.

- Okay.
- Now we're gonna finish
our salad.

I'm gonna take a little bit
of fresh dill.

- Y'all with me?
- Yes, Chef.

Grab your fonio and fluff that.

You see how fluffy it is?
That's what we want.

It's gonna go fast now.
This dish is going
to come together quick.

- They better hurry up.
- Fish is in the oven.
Fonio's done.

All right, let's make
a garlic sauce.

Grab your bowl.
Grab your garlic.

- Grab your yogurt.
- Ay-yi-yi.

One clove of garlic.
A small clove.

- Heidi's neck and neck.
- Yeah, yeah.
Heidi's right on her.

- Heidi:
- This is the hardestcook that I've donethe whole competition

because we're so close
to the finale.

So I can feel it!
I can touch it!

Tiffany:
Get your yogurt in the bowl.
Salt, olive oil.

My whole life has
been a preparation for
this moment, you know?

The different work I've done,

I think it's prepared me
for this.

Let's grab our fish out.
Let's turn it.

Whoo!
Look at that color, y'all.

If it is not golden brown,
you might need to keep searing.

- Peter: Perfect. We good.
- (Julia sighs)

Go ahead and get that garlic
sauce in the squeeze bottle.

We got our vinaigrette.
We got our chermoula done.

Fish is now out of the oven.
Get your plate!

- Heard, Chef.
- Yes, Chef. Oh, my God.

Get your fennel salad.
Get your vinaigrette.
Pour just a little bit.

Mix, mix, mix,
so that is marinating with
the fennel and the dill.

Let's go. Fonio on the plate.
Y'all pay attention.

- Fonio goes down
right on the side.
- Yes, Chef.

Right on top of that
goes my fish.

(bleep) me. Jeez.

Uh-oh, Peter's doing
another plate.

Then we take that chermoula,

and we're just gonna ladle that
right over the top.

I think that he's not happy with
the plating on the first one.

Then we go with our
fennel salad.

I want oranges. I want fennel.

Next, we have a little bit
of that sauce.

Just put a dollop right on top
and all around the sides.

I'm looking for five
in total. Boom.

- Joe: Let's go. Let's go.
- Gordon: Heidi's in front.

- Okay.
- Tiffany: Next,
grab your garnish.

Put it right there on the side.
All right, I am finished.

You have 30 seconds
to finish your plate.

- Let's go, come on!
- Let's go. 30 seconds, guys.

- Basia: Got it.
- All right, come on. (gasps)

- (bleep) Oh, my God.
- Come on, come on, come on.

Don't just use
the squeeze bottle.
Use a spoon.

- Heard.
- Gordon: 20 seconds.

- Let's go.
- Where were the-- five dots?

Oh, my God. I don't think
she's gonna finish.

- (bleep)
- Judges: Ten, nine, eight,

seven, six, five, four,

three, two, one.

- And stop!
- Hands up.

- Huh. (bleep)
- Gordon: Well done.

- Wow.
- (bleep) squeeze bottle, bro.

That was intense.

Oh, my God.
Chef Tiffany is so methodical.

Could tell that she has been
cooking for so long,

and I think I was too frantic.

I really messed up
with the sear on my fish.

I hope my flavors are there,

but I'm with four other
really talented chefs,

so I feel nervous.

There's so much
on the line right now.

Finish line is right there,
so hopefully I don't go home.

Damn.

Right, all four of you,
well done.

What a performance.
Tiffany's dish looks immaculate.

Now it's time to look
at everybody else's.

- Peter, please bring
the dish down.
- Yes, Chef.

It's hard to say in this moment
if I've done enough to stay.

It's very difficult
to replicate someone's plate,

and especially if that
someone is professional chef
Tiffany Derry.

All right, Peter,
there are a lot of,
obviously, similarities,

but, you know, details matter.

The oranges are missing
from this dish,

and you forgot the garnish, too.

Your fish looks seared nicely,

but we'll see what the cook
looks like on the inside.

- Yes, Chef.
- Let's take a look.

Really nice. Nicely cooked.

All right, your fish
is cooked really nice.

Fonio, it seemed like
you were a little undercooked,

but overall,
it still eats really well.

- Thank you, Chef.
- That fish is cooked
beautifully.

It does need a bit more
seasoning. But that
red chermoula? Delicious.

- Yes, Chef.
- Your dish is very,
very similar,

but not quite as sophisticated,
as punchy as Tiffany's dish.

But it's a tough challenge.
Nice work.

- Thank you, Joe.
- Thank you, Peter.

- Thank you, Chef.
- Good job, Pete.

- All right, Pete.
- Good job, Peter.

All right,
let's take a look at Julia's.

Let's go, Julia.

I am dreading
that I didn't do enough.

We were asked
to make a replication
of Chef Tiffany's dish,

and I am not proud of the way
that my dish looks.

Hmm. The plate looks
a little messy.

Too much of everything.
And we do want a better sear
on the fish.

Heard.

All right, Julia,
the good thing here is that

it tastes better than
the clunkiness of the plating.

Your fish is really
nicely seasoned,

but the red chermoula
needed more salt.

But the fonio is nicely cooked.

Thank you, Chef.

Fish, seasoned beautifully.

The let down here is the fennel.

It's clumsy on the plating.

I expect at this stage
of the competition,

- you to have way more finesse.
- 100%, Chef.

You did a good job
of channeling the flavor.

I wish the aesthetic was better.

- Yes, Joe.
- All right. Thank you, Julia.

- Thank you, guys.
- Lucky she got it cooked
nicely there.

I know.
But it needs a harder sear
like you said, right?

Yeah.

Heidi, please bring
your dish up.

I actually really enjoyed
this challenge.

I feel like I've done
a good job.

I really do. But until
the judges actually taste it,

I'm feeling a little nervous,
I'm not gonna lie.

Tiffany: All right, visually you
have everything on the plate,

- including the garnish
that others missed.
- Yes, Chef.

- All right. Nicely cooked.
- Thank you, Chef.

Your fish is beautiful
in the inside.

The fonio itself,
it has great flavor.

The chermoula
needed more olive oil

so that it's not too strong,
doesn't overpower the fish.

- Nice job, though.
- Thank you, Chef.

Heidi, well done.
I mean, it looks identical.

Flavor-wise, it's all there.
You did a really good job.

- Thank you, Chef.
- Well done.

You know, keeping up
is challenging

because some people interpret it
as exactly following

a professional cook's movements.

And I think the success
of this is that, Heidi,

you are able to channel
Tiffany's sensibility in
the dish you replicated.

- So I compliment you for that.
- Thank you, Joe.

- Thank you, Heidi.
- Thank you.

Good job.

- Yeah, that's the closest.
- Yeah. Definitely.

Congratulations.

Right.
Please step forward, Basia.

I'm terrified because
everybody's dishes were good.

You know, a couple of little
mishaps here and there.

- But mine?
- Thank you.

I got a lot of hot mess express
going on in this dish.

Tiffany: So a little clunky,
and it's obvious that
you were behind.

The fish needs more color.
The fennel salad
looks undressed.

It's the same elements
of the dish,

just doesn't look
like mine at all.

Yes, Chef.

- So, Basia, this one is under.
- Okay.

Where you see that
sort of gloss, right?

- Yes.
- Damn.

All right, Basia,
obviously you know the fish
is undercooked here.

The thing on the plate
that actually is uplifting
is the red chermoula.

- It's nice.
It has some smokiness.
- Thank you, Chef.

Fonio, sadly,
you got the ratios wrong there.

Needs more stock
and time to fluff up.
What a shame.

In this dish, I can taste
the lack of organization,

the panic, and the total
disarray of what happened.

- Thank you, Basia.
- Thank you, guys.

Damn.

Oh, Basia, Basia, Basia.

Right, please make your way
round the front.

Excuse us a moment.
Thank you.

Wow. Okay.

- There was one almost replica.
- Yeah.

- Joe: Heidi's dish was good.
- Between Julia and Basia,

both of them had
so many mistakes.

Julia's, it needed
more color on the fish.

- But visually--
- It's a mess.

- ...being under-- yeah.
- Joe: It was totally
undercooked, guys.

Gordon:
All in agreeance?
Shall we?

Right, all of you, well done.

Each and every one of you
did your very best

to keep up with Tiffany,
but it's clear to us

there's one cook who missed
the mark more than the others.

The person leaving
"MasterChef," sadly,

is Basia.

Sadly, the main protein
was undercooked.

But, Basia, the energy
and the excitement

and the fun you bring
into this kitchen is exemplary.

- How proud are you?
- I'm very proud of myself

because I never even thought
that I would be here and cooking
for all three of you.

- It's a dream come true.
- Come and say goodbye, girl.

- Come on. Take care
of yourself, will you, please?
- Thank you. Absolutely.

It is very hard to leave
the MasterChef kitchen,

but I came to prove
to my husband Michael

that I am the better cook.

I'll be honest, it's actually
better than her husband's dish
first time around.

The next top dish,
from Team Europe, Basia!

Yeah!

The flavors are exquisite.
Really, really well done.

I've learned to believe
in myself even more.

You're honest to your roots and
to the flavors you grew up with.

- Thank you.
- I am very excited

to get back home to pursue
our culinary dream,

and it's to open up a small
little restaurant in Jersey.

So watch out.
You're gonna wanna come and eat.

- Whoo, Basia!
- Love you guys!

Jersey style!

Right, that is just
the first round.

Jake, make your way down here.
Let's go.

I am starting
to feel super nervous.

This is the last cook
separating us from that finale.

I mean, this is the culmination
of all of those challenges,

all of the hardships.

- Right. You guys ready?
- Yes, Chef.

It literally all comes down
to whether or not

we are going to be able
to keep up

with one of
the world's top chefs.

All right, everybody,
now it's time to get ready
to keep up with Gordon.

Just four home cooks remaining

and only three of you
will make it to the finale.

If you want to earn
one of those spots,

you must perfectly replicate
one of my signature dishes

- at the same time as me.
- Oof.

- Right. Everybody ready? Good.
- Yes, Chef.

In this round, you'll be
keeping up with me as I cook

a delicious herb-crusted
rack of lamb...

- Wow.
- Beautiful.

...with roasted eggplant purée,
fresh pea fricassée,

pickled turnips,
and a mint sauce.

- Wow.
- Here's the kicker.

Tiffany gave you 30 seconds
to complete your dish.

I'm giving you
15 seconds to complete
your dish.

- This is going to be insane.
- Head round to your stations.
Let's go.

Knowing that
once he's done plating,

we only have 15 seconds,

this is going
to be extremely difficult.

Right. Good luck
to all four of you.

Our time starts now.

First off, turn the gas on.
Get those pans warm.

- Yes, Chef.
- Grab your lamb.

Lightly season both sides, yes?

- Salt and pepper.
- Yes, Chef.

Gordon:
Olive oil in. Cast iron pan.
And get that sizzling.

Next, baba ganoush.
Get your eggplants cut in
half and score them.

- Everybody with me?
- Yes, Chef.

- Okay.
- And then onto the stove.

Get a smoky, beautiful flavor
in there, yes?

- Yes, Chef.
- Heard.

- Gordon: Let's go.
- Ay-yi-yi.

Right. Let's check that lamb.

- It's very lean.
- Mm-hmm. Easy to overcook.

- Get some thyme, some garlic.
- (muttering)

In, put some butter in there,
and then baste that lamb.

- (bleep)
- Lamb goes into the oven
for four minutes.

- Let's go, guys.
- I feel exhausted, uncertain, anxious.

Having to keep up
with Chef Tiffany
took all I had.

So now I have to redo it
with Chef Gordon?

We're gonna start
with the breadcrumbs next.

- Like, this is wild.
- Breadcrumbs in to your mixer.

- Yes, Chef.
- Inside the breadcrumbs,
a touch of seasoning.

After that,
two large tablespoons
of parmesan cheese.

- Jake: Yes, Chef.
- Grab the parsley.

- Grab the basil.
Goes straight in.
- Yes, Chef.

- And then we blitz.
Let's go, guys.
- Chef, what herb was going in?

- Parsley, basil.
- Yes, Chef.

He is moving
at such a fast pace.

Trying to match the words
he's saying with the movements
he's doing...

All those things
coming together make for
a very stressful time.

- Come on!
- Right, breadcrumbs out,
and then onto a tray.

- Let's go.
- Perfect.

- Dark, green breadcrumbs. Look.
- Peter: Oh.

Peter's in a bit
of a tailspin.

- A little bit behind.
- (groans)

Gordon:
Get your olive oil in a pan
for your eggplant.

- Here we go. Into the oven.
- Yes, Chef.

- Keep it going.
- Skin side down.

It only takes a minute, right?
And then you're really behind.

- Gordon: Hurry up, Peter.
- Come on.

- Yes, Chef.
- Get your baby turnips,

then cut them into quarters.
We need four of them, yes?

- Yes, Chef.
- And now we're gonna
throw these turnips

into that boiling water,
so we blanch them first.

After that, get your small pan,
get your pickling juice,

and place that into the pan.

Because the turnips are coming
out of there in three minutes

- and going straight
into your pickling liquid, yes?
- All: Yes, Chef.

- And now we're going
to start the sauce. Heard?
- Head, Chef.

Take your shallot.
Slice them nice and thinly.

- Jake: Here we go.
- Right, hot pan.

Olive oil in, shallots in.

From there,
grab a little fresh mint

and throw that
into your shallot.

- Hello. In?
- All: Yes, Chef.

- Thank you, guys.
- Heidi:
- Even though I did well

in the first round
with Chef Tiffany, I know,
"Don't get cocky."

Don't think,
"Oh, well, look at me, I won."

You know?
It doesn't work like that.

Check your lamb. Let's go.

So I've got to wrap my head

around Chef Gordon.

My lamb is coming out to rest.

So the plan is to just
stay focused, don't panic,

because I came here
with one goal in mind,

and that was to get
to the grand finale,

represent South Africa, and to
win the trophy and the prize.

- Gordon:
Go back to the sauce now.
- Yes, Chef.

Once those shallots
have been colored,

get your brandy
and three nice tablespoons.

In we go.
Tilt that pan and flambé.

- Stand back. Let's go!
- There we go.

Gordon:
Three tablespoons, I said.
Let's go. More.

- In quickly.
- (groans)

- Burn off. Well done.
- Ooh. (bleep)

From there,
in goes our beautiful demi.

Two tablespoons.
Taste the sauce,
adjust the seasoning.

- Yes, Chef.
- And then just put a couple of
knobs of butter in there.

- Heard, Chef.
- Now turn it out into your
pickling liquid,

- and they become really nice
and acidic. Heard?
- Heard, Chef.

- Yes, Chef, heard.
- Good. Now, once the sauce
is reduced, get your sieve,

- and then we just
pass that through.
- Heard, Chef.

- Sauce is resting, yes?
- Yes, Chef.

Good. Back to the lamb.

- Take an egg.
All I want is the yolk. Heard?
- All: Yes, Chef.

Next, one large tablespoon
of mustard into the yolk.

Mix in the mustard,
and then you brush your lamb.
Both sides.

- The mustard is the glue here
to hold on that crust.
- Yep. Absolutely.

Once it's lathered on there,
look, take your tray,
and you dunk it in there.

And we generously sprinkle.

We then put it in our hands,

and we push
all those herbs down.

- We've got this
really nice herb crust.
- All: Yes, Chef.

- Come on, Julia.
- Hurry up, Julia, let's go.

- Yes, Chef.
- Right, after that,

- the lamb goes back into
the oven. Yes?
- Yes, Chef.

- Now, we finish the eggplant.
- Julia is behind right now.

- Eggplants out.
- Let's see these eggplants.

- And, look.
That's what we want to see.
- Yeah.

- A beautiful roasted flavor.
- Jake: Money.

Get a spoon,
and just gently pull out that
incredible eggplant.

- Heard?
- Yes, Chef.

Beautiful, Chef. Heard, Chef.

Then you should get it
back into the pan,

- and that's the start of
the eggplant purée.
- Yes, Chef.

- Chef, what heat
is your purée on?
- Piping hot, my darling.

- Heard, Chef.
- (bleep) me.

And now a teaspoon of tahini
into the eggplant.

We're going to start building
that flavor out.

- A teaspoon of yogurt
into the pan. Let's go.
- Let's go.

Gordon: And we finish that
with fresh lemon juice. Yes?

- All: Yes, Chef.
- Come on, come on, come on.

How much juice, Chef?
One half lemon?

Well, you taste it first,
and you tell me.

- Understood, Chef.
- Oh, my God.

Now, get your lamb out.
We're looking for mid-rare.

Beautiful.
That can come out and rest.
The lamb needs to be pink.

If it needs another two minutes,
we'll put it back in.

This is crucial.
The lamb needs to be
medium-rare.

You're following Gordon,
but you kind of have to go
by instinct, too.

- You've got to
check it yourself.
- Okay.

I pull my lamb.
I'm just thinking (bleep).

This feels way under.
It is extremely important

that I get this lamb
perfectly cooked.

I cannot serve
the judges raw lamb.

If I do that, I'm going home,
and the dream of being

America's next MasterChef
is finished.

(bleep)

Let's go, guys.
The lamb needs to be pink.

Jake:
I am so stressed right now.

Everyone else's lamb is resting,
and my lamb is still under.

(bleep)
Another minute, Chef.

So I need to get it back
in the oven.

Jake is really smart
because he decided
to give another minute

- to his lamb in the oven.
- Tiffany: Hopefully it's
not overcooked though.

He could be in real trouble.

Now, we start on the fricassée.

- Take your lovely
silver skin onions, yes?
- Yes, Chef.

We're gonna slice these
nice and thin.

Take your head of lettuce
and then just slice that down.

- Yes? Good.
Keep it going, guys.
- Yes, Chef.

It really feels like
we're in the home stretch
of this challenge right now.

Then onions and lettuce
into the pan.

- Heard.
- Good.

- Head, Chef.
- All of my other components

are coming together beautifully,

but the lamb
is really the star.

- Fresh peas in.
- And there is nothing

that I can do to bring it
up to temp fast.

I just need
to let it cook properly,

- so I just have to wait.
- All right.

And we've sautéed
our lettuce and the onions.

And we don't overcook it.
It just sort of braises nicely.

Gives that lamb that freshness.

- Peter: All right.
- Taste, please.

- All: Yes, Chef!
- Good.

- Mmm. It's good.
- Mmm. That is really good.

Right, we're gonna
bring it home now, okay?

- We're gonna start plating.
Let's go, guys.
- Yes, Chef.

Jake's lamb is finally
coming out of the oven.

Take two teaspoons.
Eggplant purée.

Three nice quenelles.
Here we go.

- Oh, my gosh.
- Okay.

- Three nice little
quenelles, yes?
- Yes, Chef.

- Joe: There's a lot
of components to this dish.
- Jake: Oh, boy.

Joe: Let's see if they can
really nail the aesthetics

at this point,
and the cook of the lamb.

Fricassée goes in and you just
lightly push that down.

- Heard?
- Jake: Heard, Chef.

Take your lettuce leaves
and place them on top.

- Yes, Chef.
Tips facing in or out?
- Heard, Chef!

Points in. And then after that,
your turnips. And now lamb.

You go once, twice, carefully,
and we go into three.

- Heard, Chef.
- Let's go.

- Where's my knife?
- These final few seconds,

I am so frantic.

And when I start cutting
into this lamb...

Oh, my God. (bleep)
How do you get this off?

...it's not cutting properly
because it's not cooked right,

- so my heart just sinks.
- Ooh!

Oh...

- Lamb goes on.
- This is devastating,

but I need to get it
on the plate,

and I need to just hope
for the best.

And then finally,

just beautifully sauce
over the lamb!

Did you cut through
each leg on the lamb?

- Three cutlets off.
- Heard.

- Guys, your 15 seconds
start now. Let's go!
- Heard, Chef.

- (gasps)
- Heard. Chef.

- Where does the lamb--
- Let's go, guys.

- Shoot. Okay, yeah.
- Oh, my God.

- Gordon: You got to go, guys.
- Yes, Chef. Oh, my gosh.

- Five, four, three...
- Gordon: You've gotta go!

- Sauce, sauce, sauce!
- ...two, one.

And stop. Hands in the air.

Ah, (bleep).
Lamb's on the wrong side.

I didn't get my sauce on mine,
so don't worry.

- Just a tiny drop.
- (bleep)

I'm worried most about
the cook on my lamb.

I feel like
it's a little bit under.

The hardest cook in my life
is an understatement.

- That was insane.
- Those last ten seconds

could be the difference
between me going to the finale
or, you know, going home.

(groans)

- (bleep)
- Well done.

I am so proud of you four.

Give yourselves a round
of applause. Come on.

Okay, Gordon's dish,
of course, is perfect.

Let's see about everyone else's.

- Right, let's start with Peter.
- Yes, Chef.

- Whoo, Peter!
- There you go, Pete.

Getting into the finale
would mean everything to me.

And I am a little worried
that I didn't execute

to the level that Chef
expects tonight.

Gordon: Right. Visually,
it doesn't look like mine.

Sadly, the lamb's
the wrong way out.

You can see some
of the crust is missing.

- Yes, Chef.
- Okay, shall we taste?

Tiffany: Yeah.

Right, let's start
with the lamb.

- Lamb's cooked beautifully.
- Yes, Chef.

But sadly,
it's missing half the crust.

However, the crust that was
on there was beautifully done.

- It's a really good effort.
- Thank you, Chef.

Yeah, I really enjoyed
the fricassée,

but there is quite a bit
of butter there.

And then remembering
just that lettuce is really
just to be wilted.

It felt like you cooked
your lettuce down

- inside the fricassée
a little bit more.
- Heard, Chef.

I mean, I think
the biggest flaws in this dish

are the lack of following
every detail of Gordon's dish

and some of the aesthetics
in the crust.

I think that from the flavor
and eating perspective,

- it's not bad.
- Thank you, Joe.

- Well done.
- Thank you, Chefs.

- Thank you.
- Good job, Peter.

Good job, Pete.
There you go, Pete.

- Julia, please
bring up your dish.
- Let's go, Julia.

I'm not feeling great.
I'm worried about
the temperature of my lamb,

and I don't think my plating
looks 100% like his,

so all I can do at this point
is hope my mistakes

aren't as big
as other people's.

Gordon: Julia, sadly,
the lamb is undercooked.

You can see that
it's a bit too pink, right?

Also the bones
are facing outward
and not inwards like mine.

However, the glaze on
the fricassée looks beautiful,

and the eggplant purée
looks lovely.

- Thank you, Chef.
- Shall we?

So I think what you've done
with the eggplant purée
is delicious.

The right amount of tahini,
the lemon juice, everything.

But it's the fricassée
that steals the show here

'cause it's beautifully done.

It's just a shame that lamb
is 90 seconds away.

- Heard, Chef.
- The flavors on the lamb
is truly delicious.

You can taste all
of the spices you put in.

But I wish you had more sauce
because it is excellent.

- Heard, Chef. Thank you.
- Joe: There's a lot of aspects

of this dish that
are actually quite good,
but the real problem I have

is the lamb is definitely
a bit undercooked.

- Heard, Joe.
- Thank you, Julia.

- Thank you.
- Good job, Julia.

- Yeah, what a shame.
- It's a shame because

when you do get the herbs,
it's seasoned so well, you know?

- Gordon:
It is seasoned well.
- Tiffany: Yeah.

Okay, Heidi,
please bring your dish up.

- Let's go, Heidi.
- All right, Heidi.

- Heidi:
- I feel very, very nervous.

I mean, I think
my dish looks good,

but I realize I've only got
a spoon of sauce on there.

And at this point
in the competition,
one small mistake

could mean I don't make it
to the finale.

Gordon: Visually, it does look
like a replication of mine.

However, where's your sauce?

- Where's your sauce?
- I only managed to get

a teaspoon and a half
on there at the end.

What a shame. Shall we?

- Mm-hmm.
- Yeah.

Right, Heidi,
the lamb tastes delicious.

You got the crust
absolutely nailed.
But it needs the sauce.

- Needs more sauce. Yes, Chef.
- The fricassée is beautiful.

The eggplant purée
has a good bit of tahini.

- There's a lot of things
you did really well.
- Thank you, Chef.

I found that in its flavor
and its textures,

your dish came very,
very close to the contrast

and complexity
that make up the dish.
It's quite excellent.

Thank you, Joe. Thank you.

Visually, it looks wonderful,
doesn't it?

- Mm-hmm.
- It was good, I mean...

- Up next,
Jake, please. Thank you.
- Let's go, Jake!

- Go, Jake.
- I am truly frustrated
with myself right now.

My plating is way off,
and this is not the standard

that I've come to expect
of myself.

Gordon: So, sadly,
it doesn't look similar to mine.

My lamb has one bone per chop,

and you've chosen
to do a double bone.

My saving grace is the crust
is absolutely nailed. Shall we?

So, temperature of the lamb
is immaculate.

- Eggplant purée, delicious.
Touch more salt with the peas.
- Yes, Chef.

So many good things here
on the plate,

from the textures of the peas
to the texture of the lamb.

Your eggplant's
a little more roasted,
but the flavor is really nice.

- Got you. Thank you, Chef.
- Yeah, a punchy dish.

- Punchy flavors. Good job.
- Thank you, Jake.

- Thank you, Chef.
- Good job, Jake.

Uh, yeah, listen.
The crust is immaculate, right?

Right, it's time to decide
who is making it into the finale

and, sadly,
who has cooked for the last time
in this competition.

Please, all of you, make your
way around to the front.

We need a very, very
serious moment. Excuse us.

I think all four dishes
captured the spirit of it.

The small details,
that's where you start
seeing any mistakes.

Sure. I mean,
no clear-cut best or worst.

- Peter's tasted delicious.
- Mm-hmm.

- Sadly, it was missing
some of the crust.
- Yeah.

- And then Julia's
were sadly undercooked.
- Her lamb was under,

but everything else about
that plate really worked.

Heidi's needed more sauce,
but the lamb was exceptional.

- Mm-hmm.
- Ooh, wow.

- Gordon: Jake.
- Joe: He got all
the flavors on the plate

- and it was delicious.
- But went south on the plating.

- In agreement. Yeah?
- Yeah.

What a night.

Honestly, you've made it
very difficult for Joe,

Tiffany, and myself,
but we have come to a consensus.

The first home cook
in the finale

- definitely replicated
my lamb dish the closest.
- Mm-hmm.

Congratulations goes to...

- Heidi. Well done.
- Well done, Heidi.

- All right, Heidi.
- Congratulations.

- Thank you.
- How do you feel?

I feel a little overwhelmed
right now,

but I feel so thankful
and grateful,
and I'm very excited.

Make your way up to the balcony.
Congratulations. Well done.

- Congrats.
- I feel like I'm in a dream,

and I don't want to wake up.

Going to the finale,
it's incredible.

It's amazing.

The next home cook
that has earned their spot
in the finale,

congratulations goes to...

...Jake. Well done.
Congratulations.

Make your way up to
the balcony and join Heidi.

- Well done.
- Thank you.

Getting this spot in the finale,

I'm completely
overwhelmed with pride.

And I just feel so ready
to show the world

what I am truly capable of.

Peter, Julia, gallant effort
from both of you.

But the final person
in the finale,

congratulations, goes to...

...Peter. Well done.

- You're in the finale, man.
- I'm super excited, Chef.

Head on up to the balcony.

It's really hard
to describe this moment.

I just didn't know
what the light at the end
of the tunnel was

six years ago
when I started cooking.

So to get to the finals,
it really shows

the hard work you put in
and that anything could happen.

Julia, the big issue tonight
sadly was the lamb

was literally 90 seconds,
two minutes undercooked.

Everything else
on that plate was delicious.

Let's get that absolutely clear.
But the drive you have,

and the energy you've got,
girl, you can't buy that.

- Yes, Chef.
- How you feeling?

Honestly, Chef,
I'm just so overjoyed
seeing the three of them.

And being able to cook
for you guys, I--

truly, I've dreamt
of this moment.

Take that drive,
take that confidence

and get that cannoli business
up and running.

- Will do, Chef.
- Come and say goodbye, girl.

- Love you.
- Girl, come here.

Oh, girl,
we're gonna miss you,
you know that.

- I'm gonna miss you guys,
- I cannot believe
I made it this far.

This has been so many dreams
just wrapped into one.

I came here for more
than just myself.

I came here for
my grandmother, my Mimi.

- Oh, my gosh.
- (cheering)

Oh, my gosh!

I have learned so much
about my talents as a chef.

This is a very good dish, Julia.

- Congratulations goes to Julia.
- (cheering)

All right, Julia.

I want to start
a bakery one day,

and I want to thank
"MasterChef" for the courage

and confidence to continue
pursuing my dreams

because the second I get home,

I'm gonna hit
the ground running

and I'm gonna get it started.

- Love you, Julia.
- We love you, Julia!

Love you!

Jake, Peter, and Heidi,

one from Team Americas
and two from Team Africa...

- Yeah.
- ...in the grand finale.

- All three of you, well done!
- Yeah!

Whoo!

One of you will become
America's next MasterChef.

- Both: Yes, Chef.
- Congratulations,
all three of you.

- Great job. Good night.
- Good night. Thank you.

- Way to go!
- Good night, Chef Gordon.

Good night, Chef Tiffany.
Good night, Joe.

- Thank you all.
- Yo.

- (laughing)
- Gordon:
- Next time,

it's the "MasterChef:
Global Gauntlet" grand finale.

- Let's go.
- The top three,

Heidi, Jake, Peter,
begin the battle

to become America's
next MasterChef.

- Ooh!
- I'm really curious to see

which territory
will our winner represent.

- Look at that sear, Heidi!
- You got it, Mommy.
Stay focused.

This is the most important
meal of their lives.

- Unh!
- Has he cooked the shrimp
and peeled the shrimp yet?

He's taking it right down
to the line.

- (whimpering)
- He's got a lot of stuff to do.

- Okay.
- It's not setting?

- Not yet.
- He's really under the gun now.

Oh, man.

But only one home cook
will take home the title,

the trophy, and a quarter
of a million dollars.

- Ooh.
- You took a big risk tonight.
Well bloody done.

This dish reminds me
of what you might have in
a high-end bistro in Paris.

- Good job.
- Thank you!

When I have a dish that I like,
I get a little country.

- Baby!
- Yes!

America's next MasterChef is...