Original subtitles

Let's go amazing

Thank

you Goodness me.

Thank you very much Wow Welcome to the grand finale of MasterChef

global gauntlet This season we

celebrated the great american melting pot and it was a culinary tournament

like no other let's take a look this season on masterchef oh my

god welcome everyone we embarked on a global culinary tour this is masterchef

global gauntlet let's go as america's best home cooks representing four

territories around the world

Faced off in a competition inspired by the World Cup. Time to play.

Week after week, the coach ran a gauntlet of grueling challenges.

Let's go. We got it. Come on. Focus up.

You will be cooking dishes for a FIFA World Cup watch party. Make something

unique to your culture and to your territory.

I'm making a Jamaican beef patty. Wheel of Fusion.

And as expectations grew sky high. Come on, guys, it's a wedding.

This is not MasterChef quality at all. Jamie, breathe.

The home cooks would have to overcome enormous pressure.

Please, Masha, we can't go home safe. I got it. Please. That is not all you have

to face tonight.

You gotta get through me, baby.

May not be able to catch up. My heart just sinks. I can't watch this part.

But this season proved the American melting pot is undefeated.

You have a way of making spices sing.

This makes me want to go to Morocco.

It feels like an adventure.

The flavors are exquisite. Thank you, chef.

You're cooking like a pro and shining like a star. Well done.

Now, just three home cooks remain.

Will, the global gauntlet champion V. Heidi, representing Africa.

Jake, representing the Americas.

Or Peter, also representing Africa.

Only one will be crowned America's 16th MasterChef.

Now, let's welcome our three amazing finalists. First up, a pharmacy

technician from Alma, Michigan, representing the America's territory,

Jake.

Oh, man.

I'm in the finale now. It's just so incredibly surreal to be here.

Every ounce of myself, every gram is going to be put into this finale.

Yes! And I just feel like I have to win.

So good to see all of you guys.

Oh, my God.

Feeling good? Feeling incredible.

Loving the energy.

Jake, let's take a look at your incredible journey.

Now, that looks beautiful right there.

I grew up in a very classic, strong Midwest family.

i found out when i was about six that i was adopted the mexican culture wasn't

really around me growing up and food was sometimes the only way i was really able

to explore that side of myself so i taught myself mexican cooking see how

beautifully tender that is i'm a pharmacy technician but cooking is

really the dream that i want to follow

I have spent so long exploring, you know, my Mexican heritage through food.

And to be cooking it for the biggest stage for any home cook anywhere is

incredible. Tonight, I'm ready to go out there and be victorious. All right,

America, we're getting there.

Amazing.

Jake, here to cheer you on, we have your parents, Ernie and Chris, and your

girlfriend, Emily.

Right. Okay.

Next up, we have a yacht charter broker from Fort Lauderdale, Florida,

representing the Africa Territory. Please welcome Haiti.

Oh, my gosh. I didn't think I would be standing here in the finale, and here I

am. Little old me.

I feel so...

I'm just so blessed to be having this opportunity.

It's been one of the greatest experiences of my life.

Katie, let's take it back to where it all began.

Delicious.

I was born in South Africa in Durban. I grew up on a sailboat. And then I

started working on super yachts when I was 22.

From working on the boats, I always had a big interest in food because these

chefs that would come and cook on the boats were incredible.

And from there, I always had this passion for food. The best dish of the

night. Hayley, congratulations.

I feel MasterChef has awoken something in me. I've got this burning desire now

to do more.

I'm excited that I'm here, and I feel that all those years of working hard and

serving others, now it's my time, and it's my turn. I want to win.

Viva Africa!

Yes!

Haiti, in your corner, your husband, Casper, and your kids, Jasmine and

Tristan. You got a lot of support.

And finally, we have a former banking consultant from Dallas, Texas.

He's also representing the Africa Territory. Peter, come on down.

I'm in the finale. Like, I couldn't even dream of this moment when I started

kicking six years ago.

Feels like I'm looking at the peak of a mountain and I just can't wait to climb

it Peter

let's see what it took for you to get to

this finale Hey, yo, wow, that's pretty good before I came to

MasterChef I used to work in banking I had just gotten laid off from my job and

it was tough and it was scary but that really opened up a world of

possibilities and creativity in the kitchen for me.

I know. Breathe.

When I came to MasterChef, this was all I had. Shine on, baby.

I needed the apron, and I needed to succeed.

It's a no to you dressing like a banker.

May I?

Let's get you looking like a chef.

Tonight really marks the end of my banking career.

Chef is a renowned title in its own right.

Master chef? I mean, what kind of title do you want more than that? We got this!

Let's roll!

Well,

Peter, here to support you tonight, your gorgeous mum, Connie, and brother,

Ephraim. Welcome to this extraordinary night. Thank you, Peter.

Now... After an incredible competition, just one of you will win the Global

Gauntlet Grand Prize, the MasterChef trophy, plus

a quarter of a million dollars, a full set of kitchen appliances from

Thor Kitchen, so you can cook like a real pro from your home, and the title

of America's next MasterChef. Come on.

I promise that. Let's go.

Let's go.

Jake, you're here representing the Americas, and you worked really hard

understanding your Mexican heritage.

How would it feel to see all that hard work pay off by becoming America's next

MasterChef? I really love cooking, but, you know, I rarely traveled outside of

Michigan, never outside of the United States, so... The title, the $250,000,

it gives me the opportunity to finally be able to travel and, you know, go to

Mexico, experience the culture for what it is and not just my own interpretation

of it.

Incredible. Yeah, it's beautiful.

Heidi, your roots lay in South Africa. Yes. And you bought that in abundance

every time you cooked in this kitchen. Where does that drive come from?

I think it comes from the fact that I had a very good role model myself with

my mom. I saw how hard she worked. And I want to be a good role model for my

daughter and my son, you know. And I wanted to come and prove that it doesn't

matter where you are in your life, it's never too late to pursue your dreams.

Absolutely.

Peter, young man, here tonight representing Africa with your roots in

Nigeria. Yes. You've sacrificed a lot.

You're incredibly passionate. But what would it mean to become America's next

MasterChef? Everything's on the line for me, Chef. You know, I don't have

anything to go home to. I don't have a job to go home to. This is what I want

my future to be, and this means the world to me. So I want to leave it all

out here.

Love it.

Okay. Tonight, it all comes down to your menu.

Featuring an appetizer, an entree, and a dessert.

Each dish should be inspired by your roots and your journey through this

global gauntlet. Yes, chef. And, of course, we are looking for a Michelin

star-worthy plate. Yes. Right. Shall we kick things off?

Yes, chef.

Let's start with the appetizer round.

You will have 60 minutes to create three stunning plates, one for each judge.

are you ready yes chef your time starts now let's go

oh

okay i need fennel fennel where's fennel i get fennel global gauntlet finale this

is insane everything comes down to this it's africa and the americas they've

shown that they're the top and now it's just a matter of who's going to be the

best the final three competitors all have their own strengths over here i

need sugar but i'm really really rooting for haiti she executes everything

perfectly she's never been in the bottom there's a reason for that i'm just so

excited to see what she can do it's going to be really incredible well done

There it is.

Let's go, Pete.

Africa and the Americas have been working together the whole competition.

We won pretty much every team challenge when we worked together.

I'm not surprised that it's these two territories here, but I'm going to go

with Peter.

He knows what he wants, and he dominates the kitchen.

Oh, those knife skills, Peter. Oh, yeah. Yeah, Peter.

Oh.

I think Jake might take it home tonight because he goes out of the comfort zone.

He shows us new things that we've never seen before.

And he has such a unique take on his Mexican cuisine.

You guys see one of these lately?

Let's go.

This finale is like the final game.

of a world championship sporting event they are competing at the highest level

but there's no overtime in the master chef kitchen so the anticipation and the

tension in this room is so intense oh my gosh

Guys, 15 minutes gone, 45 minutes remaining in the appetizer round.

Let's go!

Let's go, let's go, let's go. Cool, cool, cool.

Here we are in the grand finale.

How cool is this?

Yeah. So tonight we want to see three unique individual menu concepts, but

more importantly, play to their strengths, their heritage, and where

they came from.

Absolutely.

Okay. I think he's getting all the spices ready to pressure cook it. Yeah.

Here we go.

Nice. Let's go, Jake. Come on, Jake.

Let's go.

Okay. Young man, how you doing? Tell me about this dish.

I'm going to be doing octopus tacos with some nice ruby prawns and aguachile rojo

sauce, fresh avocado crema, and tortilla made from scratch.

This dish, the flavor base is in my culture, but I think the inspiration for

it really comes from my childhood, my upbringing.

Right. You know, growing up in Michigan, we didn't have access to a lot of fresh

seafood, so if we were having it, it was definitely a special occasion.

There's a lot going on here. You've got the cook on the octopus.

So you're going to braise that first?

Yes. In the pressure cooker? And then you're going to grill it? Yeah, yeah.

I'm just going to dress it down with some oil. Smart. I love that. Grill it

in the pan and make sure it gets a nice char and then brush on the sauce after

to finish.

And then cook it in front of Mom and Dad and girlfriend Emily.

Does that make you feel a bit more nervous than normal? I don't know about

nervous. I mean, they've been seeing me cook for a long time. If anything, I'm

feeling really good right now because they don't have to clean up after this

one. Yeah.

I'm so happy you got that octopus in the pressure cooker early, but make sure you

do not overcook it, right?

Will not do, Chef. Sounds delicious. Good luck, my man. Thank you, Chef.

That's spot on.

Oh,

he's got the fish skin.

All right.

Hello? Hello, Haiti.

How are you? I'm good.

How's it coming along? What are you making?

We've got a chili glazed black cod with a peri-peri glaze. I've got a fennel and

mango salad.

And then I have a chili and peri-peri cream sauce that I'm going to serve on

the side. And then the glaze is a spicy sweet?

It's spicy.

We've got chilies. We have garlic. We have chives. Oh, I love spicy. Smoked

paprika, cumin, coriander.

Okay. A little bit of rooibos tea.

I just wanted to do a fish with lots of South African flavors.

Basically, you have a little creaminess. You have some crunch.

You have the fish. The fish is going to be cooked in the oven. It's going to be

in a pan and then finished in the oven. Okay.

Timing here is so crucial.

It's going to be quick. Okay. It's going to be quick because you don't want to

overcook. Exactly. Exactly.

Remember, that fish is the star, so you've got to nail it. Good luck. Thank

you. And it's so good to see your family here.

Thank you. Thank you.

What do you mean?

Come on, Mommy. You got it.

Guys, we are halfway.

30 minutes to go.

Let's go.

Good job, Peter. Let's go.

Make it spicy.

Peter, Peter.

What's up, Joe? How's it going?

All right, take me through the dish. What are you making? Today I'm making a

steamed red snapper, pepper soup broth, and yam dumplings.

Steaming is very delicate and very neutral so that everything else is going

to become much more a protagonist.

Of course. So talk to me about the pepper soup. So traditionally in Nembe,

which is in South Nigeria, pepper soup is eaten with fish a lot. It's just

going to be a nice, airy delicacy for the fish.

So you've done a dish that's very, very, very subtle, sophisticated, tying in a

lot of these nice... Nigerian flavors.

I think that you're really playing the finesse card here. Is that right? Is

that what you were going for? I am. I want to show off my technique and I want

to keep the appetizer nice and light for you all. What's this here? That's going

to be a glaze that's going to go on top of the fish. Red pepper? It's a red

pepper glaze.

A little spicy. Watch it.

I'll get it balanced. You should put a warning label on that.

And you should put in there a little salt. I'll give you a little free

advice. Good luck. Thanks, Joe. I appreciate you. Looks good. Thank you.

All right, let's rock and roll.

Pressure is releasing.

Not on me, though.

Wow, what an amazing start to the finale.

Three cooks shoulder to shoulder, three very different dishes.

Each that relate to their territories.

The pressure couldn't be higher. Absolutely.

She's pretty.

Let her dry off a little bit now.

So Jake tonight is going to make a delicious prawn and octopus tucker with

a fresh tortilla.

The big question is, that octopus, if it's slightly overcooked, there's no

going back from that. You can't save that. So he's making some big, bold

moves tonight.

The tortilla has to be a correct size and thickness. He's making it from

scratch. You have a lot of variables in this cook.

But we know that his weakness has always been that time managing and editing.

It's been part of his journey, right, in MasterChef. He started with too many

ideas. He often failed because he couldn't get his ideas on the plate. I'm

going to be doing an elevated play on a quesadilla taco.

Just over five minutes to go. Are you running behind?

Oh, man.

Absolutely charred. The next dish in the bottom, Jake.

I think your biggest problem tonight is you're overthinking it. Running too

fast, and tonight you've just tripped up.

Understood. Here I got what's going to be a black-eyed pea curry. I got some

cassava in here. I'm making stuffed fufu, stuffed with collards, chorizo.

There's a lot going on, so I want you to really think about what's necessary to

really bring those flavors together instead of just more things on a plate.

Are you hearing me? Yes, ma'am. Where are the black-eyed peas at in this dish?

They are stuffed into the fufu balls.

The big thing here is, can he stay focused and really execute the ideas

that he has in his head to the plate?

All right, so Haiti is making a black heart with salad and a piri piri

cream sauce.

Crunchy, fresh.

Yes. Oh yeah, Haiti, that looks good.

Thank you.

My one big worry is that cod can go overcooked. And so you've got to be very

careful. Otherwise, you can dry that fish out. Yeah.

Okay.

Two more minutes, Max. Okay.

That's Hayden's fish there. She put it in the oven too early.

Oh, Hayden, don't cook too fast.

No. Fifteen minutes. Fifteen minutes.

More, more, more.

Peter, his appetizer is a steamed red snapper with pepper soup and yam

dumplings. Right,

snapper. It's the most delicate fish.

You can easily overcook it. And he went the route of super simplicity and

sophistication. That's a tricky game. You guys know when you do those minimal

steamed poached fish, you got to nail it. Yeah.

Okay, good.

Oh, yeah, that's good.

Are you on time?

She looks so stressed.

Jake's making the tortillas now. Has he cut anything else? The octopus? Has he

cooked the shrimp and peeled the shrimp yet? He's taking it right down to the

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

Dang it.

He doesn't like that tortilla.

It looks dry.

It looks dry.

Wow. It's going to come down to the wire with Jake. He has so much to do.

Let's just go ahead and get one more go on that because that did not work out so

well.

I'm worried for myself.

I've got like 10 or 11 different elements going on these tacos.

I have to grill the octopus and the prawn.

You need to sort of speed up. Time to speed up, Jay!

Pull it together!

Alright, I'm so irregular.

I'm starting to panic a little bit.

If I do not get all these elements from my dish finished, I can kiss the trophy

goodbye.

Dang it.

He doesn't like that tortilla.

It looks dry. It looks dry.

All right, we're so irregular.

We need to sort of speed up.

Now's the time to speed up, Jay.

Pull it together.

Got it.

Yo. All right. Good job.

All right. Good.

Pete, how's the skin?

Oh, crunchy, my boy. Hell yeah. Sure.

Guys, six minutes to go.

Come on.

Okay, that's good Oh

Perfectly

good. Yes.

Yes. Come on Peter. Let's go.

Good job Jake. Keep it up.

Get nice and crisp Beautiful.

All right, let's go Stop waiting. Let's go three minutes guys three minutes.

Come on

Love you.

Hey.

Oh. Oh, Haiti?

Yeah, Haiti.

Sexy Haiti.

Woo-hoo.

So come down to the wine app for Jake. Look. Yeah.

Haiti's got everything laid out. Peter's starting to lay things out. And Jake is

still cooking.

Here we go.

He's behind it for sure.

We are coming down to our final 60 seconds, guys.

Come on. One minute to go.

Come on.

Okay.

Make it happen. Make it happen, Hades. Make it happen, Hades. Come on.

That's good. That's good. That's good.

Go, go, go.

Talk later.

Hades, you got this.

You got this.

Come on, Jake!

I'm shaking so bad right now.

10,

9, 8, 7, 6, 5, 4, 3,

2, 1, go!

That's a lot. Wow.

Yeah, right.

Yeah. So good.

So good. You did amazing.

It was intense.

A little nerve-wracking when you're under pressure. There's a lot at stake,

obviously, with this dish, and I just hope that the judges can taste my love

for my country and for my family through this dish.

My hands were shaking at the end there.

Time slipped away from me, and I'm a little bit sloppy on my garnishes.

I'm just hoping that the flavors that I put forward are going to be enough to

carry me through.

Now for the most exciting time to taste those incredible appetizers. Please, all

of you, make your way around the front.

Right, let's start with Peter.

This appetizer really announces my roots and my culture and heritage right from

the get-go. The first plate sets the tone for everything that follows, so

it's got to be perfect.

Thank you, Peter.

Let's go, Peter.

Today I've made for you a steamed red snapper with a crispy skin, a pepper

soup broth, a red pepper glaze, and yam dumplings.

Young man, it looks refined.

I love the textures. I like the color on the dumplings.

But for me, it's all about the flavor. That broth needs to punch through, but

you brought your reggae. Well done. Thanks, chef.

Shall we taste? All right, let's try it.

You can just say you like it, guys. I know. We know. We know. You can just say

it's good. It's all good.

Yeah. It's listening.

It's crazy.

Peter, the fish is really nicely cooked.

Let's go, Pete!

The dumpling itself, you got that crispiness on the outside.

You know, having it with the broth to kind of soak it up, which is really

nice. And love the crispy skin.

Good job on the fish.

The poach on the fish is very elegant. This is a refined version of a very

humble Nigerian dish. Good job. Thank you, Joe. Yeah, I just love the effort

you put in.

The fish is cooked beautifully, but slightly concerned about that broth.

Mine's a touch salty.

Apart from that, it's good.

Thank you. Thank you. Thank you.

Hey, my boy, you good?

Dolphin's really good.

Crispy, yam. Really delicious.

All right, Haiti, please bring your dish forward.

I'm nervous because the fish is the main feature on my plate. The rest of my

plate is salad and some sauces, so I really have to nail this fish.

For my appetizer tonight, I made for you a chili-marinated black cod with a mango

salsa.

and fennel salad and a peri-peri cream sauce visually it looks beautiful i love

the colors it pops i'm concerned about how the fish is cooked that went on

early right but black cod as you know it doesn't take that long to cook all right

shall we shall we oh wow

Hayley, I'm concerned about how the fish is cooked. That went on early.

Black cod, as you know, doesn't take that long to cook.

All right, shall we? Shall we?

Fish is cooked beautifully.

The black cod's the hero, right?

Yes. But its loss with the julienne of the carrot and the slaw is too much. OK.

It just distracts because it's just constantly crunching.

Okay. I have to agree with Gordon.

It feels like a salad with fish, right? And I know that wasn't the intention

fully. What it would have liked to have seen is a little more of that cream

sauce underneath because unfortunately all the vegetable is soaking up that

flavor. It's a strange strategy to take on a finale of MasterChef because it's

basically a very well-dressed salad.

So I'm curious to see where we go from here. Good job. Thank you.

Good job, baby.

There you go.

There you go.

Whenever I'm messing around.

Okay, finally, Jake.

With this first dish, I want to loudly declare I am here.

So he's smoking the taco.

It's ambitious.

I've got like 10 different elements on that taco. And if the flavors aren't

right, that could be a real make or break moment for me.

Ready, guys?

Ooh.

Today for my appetizer, I prepared a dish I call Kraken. It is a ruby prawn

and octopus taco with a fresh avocado crema and an aguachile rojo sauce.

Jake, I think you've really tapped into a very modern Mexican cuisine.

Plus, as an old crusty sailor, I've sailed and fished the oceans of the sea,

and I feel the Kraken.

Hey, as we all say.

Oh, my.

Oh, boy.

Let's eat, mates.

Jake, it's absolutely delicious.

One of the poshest, one of the most incredible tacos I've ever eaten. Trust

me, I've eaten a lot of tacos.

There's so much worse going into this.

You took a big risk tonight cooking that octopus. It's tender. I love the

lightness of the avocado crema.

It's good, young man.

Thank you, Chef.

You know, where I think you could have concentrated a bit more was in the

tortilla. It got a little dry on you. But what I think you did really well,

the char on the octopus is very nice.

And I think the salsa rojo here is truly one of the stars.

Overall, I think every bite was truly an adventure.

Thank you, Chef.

this is a great story about beauty and the bounty of mexican cuisine and that's

because of the refinement of the cooking technique the complexity of the

ingredients you're done good matey you're done good thank you

incredible

right all

three of you well done now It is time for the entree round.

This entree is the most important part of the menu.

You're taking us on a culinary tour of your culture.

So this dish needs to be your North Star.

All of you, please tell us what you're making for the entree round. Jake.

I will be making a dish I call holy mole. It is a pan-roasted duck breast

with a mole poblano, Mexican red rice, truffles, and a cilantro lime sauce.

Wow. Haiti.

Coming from South Africa, wild meat is a big thing there. So I will be making

this evening a venison tenderloin with a Madagascar green peppercorn sauce, a

parsnip puree, and a stuffed zucchini blossom with goat cheese.

Peter, my dish is a suyo-spiced beef filet, a tamarind reduction sauce,

plantain puree, plantain chips, and a scotch bonnet relish.

Wow.

That sounds amazing.

Right, you guys ready?

Yes, chef.

Good, because your 60 minutes starts now. Let's get it, guys.

Come on, guys.

All right, all right, all right.

yeah here we go i'm happy with the feedback that i got in the appetizer

round but it wasn't perfect see our spice i'm good i've got to be locked in

for this entree round so i'm not slowing down oh i'm saying you've been

a suntan boy After that appetizer, I'm definitely not feeling full of

confidence, that's for sure. I'm feeling that I've really got to step up my game.

Because there's definitely no room for error when you have such strong

competition, and especially when you've fallen behind like I have.

The pressure has never felt any higher in here. I know this is the main event.

Let's go, Heidi!

Everyone's watching us, my family's watching, and if this dish doesn't cut

it... Come on, come on, come on.

my dreams of winning master chef are over we're not playing today no we're

not you got it you got it mommy stay focused we

are

15 minutes down

45 minutes to go on the entree round

Oh, yeah. No disappointing today.

Just got to make sure these are all deseeded. After there, it's a roll.

Hey, you got this.

Get them hot. Get them blackened.

This is it. The course we've been dying for, right? I mean, what an incredible

start across those appetizers. But this is where you leave it all on that plate.

All right.

Got it, Hattie. Focus.

I'm going to get this rolling.

Peter, what seasoning are you adding to the filet right now?

This is a suya spice.

Whoa.

That's it.

That's what we were talking about.

Simmer is going down. You got it.

Hey, Jay. Hey, Chef Tiffany. How are you doing today? I'm doing good. How about

yourself? What we got going right now?

I got my mole simmering right now. It's going to get blended in a second. All

right, let's talk about this mole because making a mole in such a short

period of time is incredibly difficult.

Yes, Chef. So what are you doing to get the flavor?

I am going to be making sure I get everything down at once. That was the

goal, get everything in right away.

My strategy with this one is to cut no corners, to have just a standard mole

going. Let me see.

Love that. You blackened that bread. That's great.

A lot of flavor, a lot of color. That's what it's all about.

There we go. Look at that.

Okay. That's beautiful. All right. Look good.

And I'm going to blend this up and then let it simmer for at least 30 minutes.

You have to make sure you get that texture right too, right? Yes. Like all

of those nuts have a lot of oil, so you want to make sure it blends well so it

doesn't come across kind of grainy, you know, with all the nuts and seeds.

I let it simmer for a while longer, do its thing, and then to serve.

I re-blend it a little bit more stock just to bring it to smooth level.

All right. What's the protein here again?

I am doing a pan-roasted duck breast. Where is the duck?

The duck is in the fridge right now. All right. You know, one thing is making

sure it comes to temp, right? Making sure you put that out. And scoring. Have

you already scored it?

Nope, I have not. Wait a minute. What have you done already?

I have done 25 ingredients for the mole.

So the mole took all the time. So you still got to make rice. You still have

to make the duck.

Yeah. Well, Jake, you had a lot of work to do. This is the finale. You have to

take risk if you want to take that trophy home, because if you don't,

you're not going to get noticed.

Make sure that duck breast is cooked perfectly.

Yes, chef.

make your mom and dad proud i know they're keeping me on track they're my

coaches good good good luck jake thank you chef gotta

keep it short all right duck gorgeous

guys we're 30 minutes in and only 30 minutes left

halfway come on oh yeah first play going on

second play going on yeah man

More filet going on.

More filet going on.

You feel me. You feel me. Let go.

What is that, Heidi?

Batter. Is that for the zucchini blossoms, Heidi? Yeah. It looks amazing.

Let's go, Heidi Light Work. Yeah, come on, Heidi.

All right, Heidi.

Hi, John.

Tell me about the zucchini flowers. You're filling them up with? With a goat

cheese, mascarpone, and lemon, and lemon zest, and some chives. Okay.

Obviously, venison is a very restaurant-y type of protein. What are

you doing to make it, like, pop tonight? I'm making a beautiful Madagascar green

peppercorn brandy sauce, which is, you know, South Africa, they drink a lot of

branavane and Coke, brandy and Coke. Brandy and Coke. When they're having a

barbecue. Casper comes, brandy and Coke.

So the venison's going to go in the pan. The venison's going to go in the pan.

And then in the oven. I'm going to finish it in the oven. And what's the

temperature going to be? It's going to be medium rare. So that's tricky,

because these venison loins are not that big, right? No, they're very slim. So

you have a very precise cook time. You're going to wait till the end to

cook them, I assume? Yes, yes. Got it. All right, good luck.

All right, you can go.

Well done.

OK. Hold on. Let's go.

We got you.

Right, young man. Chef Ramsay. What a start. What a start. How are you

feeling? I'm feeling fantastic.

I feel amazing.

Tell me about this fillet. Rubbed it in a few spices, and then I had it seared

in the pan, and now it's in the oven getting finished.

Good, and don't forget, there's no fat on there, so make sure you baste those

things constantly.

Of course. And of course, before slicing, let them rest. Of course. We've

got the fillet, we've got the spice.

What's adjacent?

So we're going to have a tamarind reduction sauce, and I'm doing a

plantain chip and puree as an honor to my mom. It's still reducing, just got in

there. love that love that mama come up here let's go you're asking me come here

there we go

okay

no more distractions sit down come on behind

yourself do you get nervous like that in front of your mom i don't get too

nervous you know my mom believes in me so much so i'm just trying to impress

her and i want her to be proud of me sure because i get nervous every time

i'm in the kitchen with my mom i'm sure she has my ass on a plate man sounds

delicious but keep an eye on those fillets the very best of luck thank you

come on let's go we are

40 minutes down 20 minutes remaining

So Jake is really working on that mole. He spent about 20 minutes really just on

the mole, toasting all those spices.

He still has to cook the rice and the duck.

Too many things to do. There are so many components to the dish, and I am

concerned. There is still a lot of work left, and he is falling behind.

All right, duck done.

Let's go, Jakey.

Oh, look at that sear. Look at that sear.

Beautiful.

Thank you. Thank you.

So, Haiti, she's got the venison loins. They're searing in the pan.

And then they're going to go in the oven.

Again, as you know, not much time. Venison, very lean meat. It's going to

need time to rest. I would say, what, five minutes in the oven at this point?

Not even. Not even. It's so thin.

The thing is with Haiti is she's got to bounce back after that appetizer. My big

worry is we've seen her get flustered under pressure in the past.

And did you get the egg yolks in the mash?

Oh, I forgot the egg.

Why are you rushing?

Gently, gently. Sorry, mate.

Just get it in the jug.

It was a bit hot, sorry.

Everything's hot. It's the kitchen.

You need a bit of salt, Jake.

A little salt, a little salt.

Look at me.

Last time I want to see you do that. Yes, chef. I've asked you to season and

where? In the pan.

Second time. I'm not telling you a third time. Sorry, chef.

Get it.

Under control.

Katie is also the oldest cook ever in her MasterChef finale at 51 years old,

which is not old by any standard, but the oldest among these young gentlemen.

Will she have the physical stamina to curve course after course?

Yeah, that's a good point.

Come on, come on, come on.

Okay, good.

So, Peter is going all out with a soya spice fillet to cook on that steak.

Needs to be a perfect mid-rare. Yep.

Checking my fillets.

Aye, aye, aye.

Put it in that oven.

Nice job, Katie.

Okay, we're getting there.

He's got it. You got it, Jake.

15 minutes to go.

15, guys.

Let it sit. Is it good?

These are under.

It's under.

Oh, no.

Oh,

no. Come on.

So, that fillet, nowhere near cooked.

Oh, man.

I'm worried. The steaks aren't at the proper temperature yet.

careful careful careful it's got to have time to rest and i've got to get it

sliced and presented on the plate if there was ever a time to have the

perfect cook of my steak it's right now you know i can't mess up it's got to be

perfect so it's a lot of pressure oh my gosh

next time

The entree round continues. You still need a second. Those fillets are still

in the oven. It's going to come down to the wire. Come on, Jake. Keep it moving.

It is tender. It is seasoned beautifully. And it's your best course

of the competition so far.

Followed by dessert.

Who's ready for dessert in a show?

250,000. Right now. All you got to do is reach for it. There she goes with the

glaze. Pour that into my mouth.

Oh, no. Is Peter going to make it?

Jake's now starting to pipe.

It's going to come out like a milkshake. I am a mess.

The texture is incredible. Well bloody done. Okay. Took a big risk. Did some

professional pastry techniques. You did a great job. And finally, a winner is

crowned. America's next MasterChef is...

One potato, two potato.