Original subtitles

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...