Original subtitles

Previously on MasterChef Global Gauntlet. Good evening, ladies and

gentlemen. Welcome to the MasterChef Restaurant Takeover.

You six are going to 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 this crostini.

Crostini? Hurry, Jake. Service, please.

We don't have any more 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 sir red team the person most responsible for the loss is dave

tonight it's semi-final night the top five face a

daunting classic keeping up with gordon but there's a catch before you get to

gordon

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, Basha. Don't get behind.

I'm working on it right now. I don't know if I'm going to catch up. One small

slip. Uh-oh. Could cost them everything.

Julia, you're gonna burn.

That's a one-way ticket home.

Everybody with me? He's inside 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.

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 made it this far so close one step away from the finale this

is it all right wow let's go so crazy

top five everybody

I am jazzed to be in the top five. Also the last cook standing from the

America's territory.

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

I am just ready to seize that opportunity.

Ooh, 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. Semi-final night.

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?

Keeping up with Gordon Ramsay!

Let's go!

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...

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.

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

Survive, and you are in the finale.

Oh, my gosh, trying to keep up with two world-renowned esteemed chefs. This is

going to be insane. It's going to be double cooking.

Double pressure, double anxiety.

Now, Jake, for being the winning team captain 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.

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.

with a red tremula, phonio, fennel and orange salad, and a garlic sauce.

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 phonio. So grab your onion, grab your bay leaves. We're going to do a

quarter of an onion, small dice.

Make sure the dice is even. Come on.

Onion goes in.

Add pepper, add salt. I'm going to add my bay leaf in.

All right, while we do that, we're going to toast some seeds. All right, I have

some cumin seeds. I have some coriander seeds.

Nice. Let it toast. Yes, chef.

All right, how's your onions? Is it soft? Is it sweating?

Yes, chef. Yes, chef. Let's add in our phonio. That's that grain right here.

Phonio goes in.

Phonio, very interesting African ancient grain. Yeah, it's like a phony couscous.

Was it all the phonio? All of it. Yes, chef. All of it, Basha.

Next, I got some chicken stock.

The phonio takes double the amount of liquid. So use the bowl as a measuring

device. One.

And two. It's an important measure now, though. Just double the amount. Double

the amount. Got to be precise here. We're going to bring that to a boil,

then we're going to reduce that down.

She just kind of freestyled it, so she has not enough grain in the pan and not

enough chicken stock.

All right, so let's move on.

Yes, Chef. The challenge just started, and Chef TD is moving.

We're going to make our tremula 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. Wow. You smell it? There

you go, but don't burn the seeds.

I hear they have to be careful because if you've never done this before and you

slightly burn them, it becomes bitter, right?

Julia, you're going to burn. And then you're going to have to start over if

you burn.

All right, seeds are going to 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 going to do next?

I'm going to let it run. I want to break it up, but I don't want it. Too fine.

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

It's fragrance.

Oh, Pete.

Mistakes are going to happen in the kitchen. It's not going to be perfect,

but I've got to keep moving. Keep looking, looking.

Where you at, Vasha? Get it into your spice grinder. Blend it up. Got it.

Let's go.

Okay. 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.

If 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.

You 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? Yes, Chef. Yes, Chef. 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.

I'm going to put it on top.

I'm looking at my phonio and 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 phonio in?

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

All of it, twice as much chicken stock.

Got it. Thank you. 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, Basha. Okay. And now I... I don't

know if I'm gonna catch up.

Basha's all over the place. Oh, boy. I'm behind.

Come on, Basha. Okay.

Basha's behind.

We're gonna squeeze that lemon right on in. We're gonna squeeze that orange

right on in. Come on, Basha. You got this.

Orange, lemon. You need all that flavor.

This is going to 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 going to work on the fish.

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

Halibut's very tricky.

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

I'm going to do two fillets here, and I'm going to have one as a backup.

I'm going to add in my canola oil here. My fish goes on, belly flat down.

You hear that?

Yes, chef.

Uh,

which side?

Oh, my gosh.

Right? Y'all with me? Yes, chef.

Gina'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.

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

No pith on tiff.

No pith on tiff.

You should get T-shirts made.

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

Let's go.

Whole orange is done, Bosh?

No. I'm not working on it right now. Come on. Catch up, catch up, catch up.

Next, we have our fennel here. I'm going to 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.

Keep those fingers.

Moving on. How's our fish?

Oh, yeah.

Look at that. That's it right there, y'all. 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. Chef Tiffany points out that my fish is

smoking too much, and then that's when I realized I forgot to add my second

filet. Let me think, let me think, let me think.

Julia, don't do that.

Julia's now putting the head of 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. You have to nail your protein. If you

don't, it's the one way to get home. There's no medium rare medium on

halibut. It's cooked through.

Let's just hope the one is good. The most unforgiving fish on the planet.

Let's go.

Home stretch.

Okay. Now we're going to finish our salad.

I'm going to take a little bit of fresh dill.

Y'all with me? Yes, chef. Grab your phonio and fluff that. You see how

fluffy it is? That's what we want. I'm going to go fast now. This dish is going

to come together quick. We better hurry up. Fish is in the oven.

Phonio's done.

All right, let's make a garlic sauce.

Grab your bowl, grab your garlic, grab your yogurt.

One clove of garlic, a small clove. Hades neck and neck.

Yeah, yeah, Hades, Hades right on her. This is the hardest cooking I've done in

the whole competition because we're so close to the finale. So I can feel it. I

can touch it. 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.

Look at that color, y'all.

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

Perfect. We good.

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

We got our vinaigrette. We got our chamula done.

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

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 phonio goes down right on the side yes chef right on top

of that goes my fish cheese uh

-oh peter's doing another plate then we take that chermoula and we're just gonna

label 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. Let's go. Let's go.

Haley's in front.

Okay. 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.

Got it.

All right. Come on.

Oh, my God. Come on. Come on. Come on. If it doesn't use the squeeze bar, use a

spoon. 20 seconds.

Let's go.

Where were the five dots?

Oh, my God.

i don't think she's gonna finish ten nine eight seven six five

four three two well

done wow squeeze bottle

bro that was intense oh my god chef tiffany is so methodical you 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. The finish line is right there, so

hopefully I don't go home.

Oh, God, please give me things.

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. Antonio, it seemed like you were a

little undercooked, but overall, it still eats really well.

Thank you, chef. The fish is cooked beautifully.

It does need a bit more seasoning, but that red chimula, delicious.

Thank you, 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, chef.

Thank you, Peter.

Thank you, chef.

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'm 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

tremula needed more salt, but the fonio is nicely cooked. Thank you, Chef.

Fish seasoned beautifully. The letdown here is the fennel is 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.

Yes, Julia.

Lucky she got it cooked nicely. I know.

But these are hard to see, like you said, right? Yeah, 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 going to lie.

All right. Well, visually, you have everything on the plate, including the

garnish that others missed.

Yes, chef.

All right.

Nicely cooked.

Thank you, chef.

That does look nice.

Your fish is beautiful in the inside. The fonio itself, it has great flavor.

The tremula needed more olive oil so that it's not too strong, doesn't

overpower the fish.

Nice job, though. Thank you, Chef.

Hedy, 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, Jeff. Thank you, Heidi. Thank you. Good

job.

Yeah, that's the closest.

Yeah, definitely.

Congratulations.

Right, please step forward, Basha.

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.

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, yes.

So, Basha, this one is under.

Okay. Where you see that sort of gloss, right?

Yes. Yeah.

All right, Basha. Obviously, you know the fish is undercooked here. The thing

on the plate that actually is uplifting is the red tremola.

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

Fernio, 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, Basha. Sam, thank you, Lex.

Sam.

Basha, Basha, Basha.

Right, please, make your way around to the front. Excuse us a moment.

Thank you.

Wow. Okay.

That was one almost replica.

Yeah. Katie's dish was good.

Between Julia and Basha, both of them had so many mistakes.

Julia's needing more color on the fish, but visually... It's a mess.

Basha's main protein.

It's totally undercooked, guys. Only greens, shall we?

I'm grateful for this.

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 Basha.

Sadly, the main protein was undercooked. But, Basha, 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. Thank you, absolutely.

Take care of yourself, will you, please? 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 a husband's dish first time around.

The next top dish from Team Europe, basha.

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 going to

want to come and eat.

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? 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?

Yes, chef.

Good.

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 puree, fresh pea fricassee, 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. 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. Yes, chef.

Okay. And then onto the stove.

Get that smoky, beautiful flavor in there, yes?

Yes, chef. Yes, chef. Let's go.

Aye, aye, aye.

Right, let's check that lamb.

It's very lean.

Easy to overcook. Get some thyme, some garlic in, put some butter in there, and

then baste that lamb.

Mm-hmm. 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 going to start with the breadcrumbs next.

25 years at Michelin stars? Like, are we talking about the same thing here? 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.

Yes, Chef. Grab the parsley.

Grab the basil. Go straight in. Yes, Chef. And then we blitz. Let's go, guys.

Chef, what herb was going in?

Parsley. Yes, Chef. Basil. He is moving at such a fast pace, trying to match the

words he's saying with the movements he's doing, and then the trip to the

finals in the background. 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.

Oh, Peter's in a bit of a tailspin. A little bit behind.

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.

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 going to 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? Yes, chef.

And now we're going to start the sauce.

Heard? Heard, chef.

Take your shallot.

Slice them nice and thinly. Here we go. Right, hot pan.

Olive oil in. Shallots in. From there. Grab a little fresh mint and throw that

into your shallots.

Hello. Thank you, guys.

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 go back to the sauce now once

those slots have been colored get your brandy and three nice tablespoons in we

go tilt that pan and bombay stand back let's go there we go three tablespoons i

said let's go more in quickly burn off well done

from there in goes a beautiful demi two tablespoons taste the

sauce Adjust the seasoning. Chef.

And then just put a couple of knobs of butter in there.

Yes, Chef.

Now, turn it out into your pickling liquid, and they become really nice and

acidic. Heard? Heard, Chef. Yes, Chef. 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? 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. 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.

Yes, chef. 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.

Yes, chef. Now we finish the eggplant.

Shuyu is behind right now.

Eggplant out.

Let's see these eggplants.

Look, that's what we want to see.

A beautiful roasted flavor.

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

Heard? Yes, Chef. Beautiful, Chef. Heard, Chef. And you should get back

into the pan. And that's the start of the eggplant puree.

Yes, Chef. Chef, what heat is your puree on? Piping hot, my darling. Heard, Chef.

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.

And we finish that with fresh lemon juice.

Yes? Yes, chef. Yes, chef. How much juice, chef? One half lemon? We taste it

first, and you tell me. Understood, chef.

Oh, my God.

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

Useful. That can come out and rest.

The lamb needs to be pink. Beneath another two minutes, we'll put it back

in. This is crucial.

the lamb needs to be medium rare following gordon but you kind of have to

go by instinct too you got to check it yourself okay i pull my lamb i'm just

thinking this feels way under it is extremely important that i get this lamb

perfectly cooked i cannot serve the judge's raw lamb if i do that i'm going

home and the dream of being america's next master chef is finished

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

I am so stressed right now. Everyone else's lamb is resting, and my lamb is

still under.

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.

Hopefully it's not overcooked, though.

He could be in real trouble.

Now we start on the fricassee. Take your lovely silver-skinned onions, yes?

Yes, Chef.

We're going to slice these nice and thin.

Take your head of lettuce and then just slice that down. Yes? Yes, chef.

Good. Keep it going, guys. It really feels like we're in the home stretch of

this challenge right now.

Then onions and lettuce into the pan.

Heard. Good.

Heard, 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 that lettuce and the onion.

We don't overcook it. It just sort of braises nicely, gives that lamb that

freshness. All right. Taste, please.

Yes, chef. Yes, chef.

Mmm. That's good.

All right. We're going to bring it home now, okay? We're going to start plating.

Yes, chef. Let's go, guys.

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

Take two teaspoons.

Eggplant puree.

Three nice cornells. Here we go.

Oh, my gosh.

Okay. Three nice little quenelles, yes?

Yes, chef.

That's a lot of components to this dish.

Oh, boy. Let's see if they can really nail the aesthetics at this point, and

the cook of the lamb.

Frigase goes in, and you just lightly push that down.

Heard? Heard, chef. Take your lettuce leaves and place them on top. Heard,

chef. Tips facing in or out. Points in. Yes, chef. 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. How do you get this soft? It's not

cutting properly because it's not cooked right. So my heart just sinks.

Oh.

It's crispy enough.

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 of lamb? Three cutlets off. Heard.

Guys, your 15 seconds start now.

Let's go.

Let's go, guys.

Okay, yeah. Oh, my God.

You got to go, guys.

Oh, my gosh.

Five. You got to go. Four.

Three. Two.

One. And stop.

Hands in the air.

Lamb's on the wrong side.

I didn't get my source of mind, so don't worry. Just a tiny drop.

I'm worried most about the cook on my limb. I feel like it's a little bit

under. The hardest cook in my life is an understatement. That was insane.

Those last 10 seconds could be the difference between me going to the

finale or, you know, going home.

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.

We'll see about everyone else's.

Right, let's start with Peter. Chef.

Woo, Peter!

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.

Right, visually, it doesn't look like mine.

Sadly, the lamb's the wrong way up.

You can see some of the crust is missing.

Yes, Chef.

Okay, shall we taste?

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.

Thanks, Chef.

Yeah, I really enjoyed the fricassee, 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 fricassee a little bit more.

Thanks, 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 from a flavor and eating perspective, it's not bad. Thank you,

Chef. Well done.

Thank you, chefs. Thank you. Good job, Peter. Good job, 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.

Julia, suddenly 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 fricassee looks beautiful, and the eggplant puree

looks lovely.

Thank you, Chef.

Shall we?

So, I think what you've done with the eggplant puree is delicious. The right

amount of tahini, the lemon juice, everything.

But it's the fricassee that steals the show here, because it's beautifully

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

All right, Chef. The flavors in 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.

All right, Chef. Thank you. 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. All right, Joe.

Thank you, Julia. Thank you. Thank you, Julia.

Yeah, what a shame.

It's a shame because when you do get the herbs, it's seasoned so well, you know?

It is seasoned well. Yeah.

Okay, Heidi, please bring your dish up.

Let's go, Heidi. All right, 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.

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? Yep.

Right, Heidi, the lamb tastes delicious.

You've got the crust absolutely nailed.

But it needs the sauce.

Needs more sauce, yes, Chef. The fricassee is beautiful. The eggplant

puree 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 a dish. It's quite

excellent. Thank you, Joe. Thank you.

Visually, it looks wonderful, doesn't it? It was good. I mean, with the sauce,

it was great.

Up next, Jake, please. Thank you. 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.

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 puree, 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. Thank you, chef.

Yeah, a punchy dish, punchy flavors.

Good job. Thank you, Jake.

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.

Sadly, it was missing some of the crust.

Yeah. And the juniors were sadly undercooked. Her lamb was under, but

everything else about that plate really worked.

Hades needed more sauce, but the lamb was exceptional.

Wow.

Jake. He got all the flavors on the plate, and it was delicious.

But went south on the plating.

In agreement? 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. Congratulations goes to... Heidi.

Well done. Well done, 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. 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 Hayley. 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'm truly capable of.

Peter, Julia, gallant efforts 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.

Thank you, Chef.

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 can 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 are you feeling?

Honestly, Chef, I'm just so overjoyed seeing the three of them and being able

to cook for you guys.

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.

Come here. Oh, girl, we're going to miss you. You know that. 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.

Gosh.

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

good dish, Julia.

Congratulations goes to 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 going to hit the ground running and I'm going to get it started.

Love you, Julia. Love you, Julia.

Love you.

Jake, Peter, and Heidi. One from Team Americas and two from Team Africa in

the grand finale. All three of you, well done.

One of you will become America's next MasterChef. Yes, Chef.

Congratulations to all three of you. Great job. Good night.

Good night. Thank you.

Good night, Chef Tiffany. Good night, Joe. Thank you.

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. I'm really curious to see which territory will our winner

represent.

Look at that sear, Hayley.

You got it, mommy. Stay focused.

This is the most important meal of their lives.

Has he cooked a shrimp and peeled a shrimp yet? He's taking it right down to

the line. He's got a lot of stuff to do.

It's not steady?

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.

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!

America's next MasterChef is...

One potato, two potato.