All language subtitles for MasterChef US - S06E19E20 - The Finale

male narrator: Tonight,
it's a 2-hour "MasterChef."

The three best home cooks
in America

face their most daunting
challenge yet.

These 30 industry leaders
are your judges.

- Oh, my God.
- Aah!

narrator:
It's an epic culinary battle...

This is it!

narrator:
For a spot in the final two.

He's pulling together stuff that
I've never really tasted.

narrator: In the end, only one
will be crowned MasterChef.

And it all happens right here
right now.

[dramatic music]

♪ ♪

Welcome.

Thinking about my journey
from the 40 people

one-to-one battles to
where I am today

is night and day.

I have grown and changed
so much.

I'm setting the example for
my daughter that says, you know,

you have to believe in yourself.

Let's go.

Seeing that trophy there,
that is my culinary Grammy,

and I'm taking it.

Wow.

(Stephen)
Eight months ago I was just in
my backyard gardening.

And now, I'm in the top three

of the biggest culinary
competition

in the entire world,
and you know what?

I'm gonna win.

Welcome to the semifinals

of "MasterChef."

One of you three
will have the honor

of being called
America's next MasterChef.

That title comes with
some incredible prizes,

$1/4 million
and your very own cookbook.

And the MasterChef trophy.

Win this title
and trust me,

I can guarantee it will unlock
all of your culinary dreams.

Whoever wins
this next challenge

will be going straight through
to tonight's finale.

The other two
will then fight it out

for the last spot available
in that finale.

Tonight in
the MasterChef restaurant,

we will have a room
full of VIPs.

The people who you're
cooking for tonight

are true professionals.

They expect good food.

They know our standards

better than anybody.

Those VIPs are going to be
your judges.

They're gonna decide
which one of you

will get the first spot
in the grand finale.

(Gordon)
Now, in a moment,

you can go and stand behind
any station you'd like.

It's entirely your choice.

All three of you,
head to any station.

[dramatic music]

♪ ♪

(Graham)
This is a huge task that
you have in front of you.

It's nearly impossible to
achieve alone.

Luckily, tonight
you will not have to,

'cause you're each going to get
some help in the kitchen,

one sous-chef each.

Please say hello to
your sous-chefs.

[laughter]

Whoo!

- Hey.
- Hey.

(Stephen)
Here comes Katrina, Hetal,
and Tommy.

Oh, man, this is gonna be...

great.

Stephen,
is there anyone that

you would be worried,
nervous?

I'm always worried about Tommy.

He's a--he--
[laughs]

Okay, he's dangerous.

All right, well,
let's start with you, Stephen.

Please unroll your apron

to find out the name
of your sous-chef.

What?
Oh!

Ah, yeah.

[laughter]

That's the way
the cookie crumbles.

Tommy, please head to
Stephen's station.

Am I gonna have
any trouble from you?

I swear,
I will beat you down.

Next up, Claudia.

[laughs]

(Graham)
You have Katrina.

Katrina, please go join Claudia
and take your apron.

Couldn't have
a better sous-chef.

Tonight,
that means, Derrick,

you'll be working with Hetal.

Please, go and join Derrick.
Thank you.

Derrick, Claudia,
and Stephen,

you'll have 75 minutes to
conceive, prep, and plate

stunning restaurant-quality
entrées that

really represent you
and your style.

(Graham)
Is everyone ready?

all: Yes, Chef.

(Graham)
Your 75 minutes

starts...

now.

Aah!

(Gordon)
Let's go.

Get it.

Let's start brainstorming.

Got it. Sounds good.

Grab two baskets and we'll start
collecting our stuff.

You stick with me
like white on rice.

I'm making pan seared scallops
with rutabaga

layered with truffles and beet,

roasted asparagus,
and a nice nut sauce.

Walnut oil,
coconut manna.

Right now, I have to cook
the best dish of my life,

because these VIPs,
whoever they are,

decide my fate.

Did you already
grab garlic?

Yeah, I got two cloves.
Whoo!

Today, I'm gonna create
a Mexican dish

but a really, truly
innovative dish.

So I'm making
a grilled octopus...

Yes.

Served over
oregano roasted potatoes

topped with an amazing
poblano frisée salad.

It wouldn't be Claudia

if it didn't have
a million spices, right?

We need the baby bok choy.

Check the fridge.

I can't just make
one beautiful dish.

I've got to make a dish that
I will be able to replicate

for a room full of VIP guests.

I'm gonna do
a miso marinated black cod

over a daikon purée

with bok choy, oyster mushrooms,

and topped with bonito flakes.

Let's go, guys.

Let's go, let's go!

Poblanos are on that side.

Move all of them
at one time.

The moment we've all
been waiting for,

the semifinals
of "MasterChef."

(Graham)
So three completely different
contestants here:

Stephen, an urban gardener from
Palm Springs, California,

somebody that has
such a connection to food

that's actually coming out
of the ground.

Are they the same size?

(Tommy)
Tip to tip,
they are about the same.

I don't want about the same!
I want the same!

Now Derrick, a drummer from
Fort Myers, Florida.

He wowed us right
at the very beginning.

You know, he's young,
he's tenacious.

- Leave that right here.
- Okay.

(Gordon)
He's very confident.
So just think about

some of the beautiful plates
that he's given us.

Across this competition,
he's been a chef's chef.

Stir those, salt those,
and then we need

two more full of water.

Another home cook that's been
preparing for this moment

is Claudia.
Yeah.

Single mom from
La Mesa, California.

She's 31 years old.

She has been fighting her way
through life,

and she's proven to be
a real fighter in this kitchen.

Make sure you taste everything
once you've got it done.

Yep.

This is it.
Let's go.

Just under five minutes
from now,

the VIP guests will be arriving.

You are gonna put the beets
on top of the rutabaga.

Yes.
I need to make sure

that I get octopus
in these pots on time.

Oh, it's so good.
You tasted it?

Yes, I did.
Did you like it?

Yeah.

(Gordon)
All of you turn around
and stop cooking.

May I have your attention,
please?

Our guests, your judges,
have just arrived.

Tonight's VIPs are
professionals.

They are our sous-chefs,
executive chefs,

our coworkers that make
our businesses,

bakeries, and restaurants
a huge success.

These are the people
who've helped us achieve

our food dreams.

Please welcome
ten people that

helped put me
on the culinary map

and continue to help me
dream even bigger.

I'm honored to introduce you all
to my culinary crew,

ten of the smartest,
hardworking people in the world.

And finally,
let me introduce you to

the men and women that I trust
with my life

and, more importantly, my food.

Team Ramsay.

Tonight, these talented
individuals are your judges.

Trust me, they are hungry.

[dramatic music]

(Derrick)
You think one Gordon Ramsay
is bad?

You think one Graham
and one Christina is tough?

Try ten of each.

I mean, talk about pressure.

It doesn't get
any better than that.

Continue cooking.
Good luck.

Now, knowing who
I'm cooking for,

this is by far the most
important dish of my life.

Tonight,
these talented individuals

that run our own restaurants

are your judges.

Trust me, they are hungry.

(Claudia)
Seeing all three chefs'
culinary families is huge.

This is the people behind the
most amazing chefs in the world.

And I know that I'm putting
my heart and soul into this,

and so I really hope that
that translates into votes

from these judges.

Continue cooking.
Good luck.

You know, just because
they're home cooks,

the expectation is
still super high.

You've gotten this far in
a competition...

- Mm-hmm.
- I'm interested to see

how that's going to translate
on the plate.

Tonight, I expect nothing else
than perfection.

[glasses clink]

- Leave it a minute?
- Another minute.

How many do you got?

I got 44, 42.
I'm gonna do 46 for you.

So we'll have extra
just in case.

- Yeah, I said 45 that--
- 45.

45 was for good measure.
Just do exactly what I say!

You want--what do you
want me to do, Claudia?

What is going on
with these?

I'm a little stressed,
I'm not gonna lie to you.

It's okay, Claudia.

24 minutes to go.

Speed up!

All right, Claudia,
so tell me about the dish.

Today, I'm making
a grilled octopus

served with
a poblano frisée salad

over some roasted
oregano potatoes.

And I'm making this amazing
ancho chili and guajillo sauce

The color's amazing.
Where's it coming from?

Annatto seed, Chef.
- Right.

It's something very familiar
to my culture,

and that's exactly what
I want to bring,

but I don't want it to look like
a typical Mexican dish.

I want it to be a surprise
in your palate.

Just think who's sat down in
that restaurant.

- These guys are elite...
- Yes, Chef.

Executive chefs,
operation managers.

- How are you feeling now?
- Feeling really inspired, Chef,

because these are people that
I aspire to be like.

Is this the best dish
you've cooked so far

in this competition?

Absolutely the best
I've ever done, Chef.

Good luck.

Aah!

Derrick,
how are you feeling?

- I'm rocking.
- Okay.

This is my best dish yet.

And it looks like
you're focused.

I'm so focused.
We have a plan.

We've been communicating.
We're organized.

This is it, Chef.

What are you making?

I'm doing
a miso marinated black cod

over a daikon purée,

with oyster mushrooms,
sautéed bok choy...

Uh-huh.

Grilled shishito peppers,
topped with bonito flakes.

I mean, it sounds like
a very, very provocative dish.

- It's very thought out.
- Yes.

It sounds like probably
the most cheffy, creative thing

being served.

Thank you.

- That's good.
- A little bit more?

No!

What is the screaming about?
Goodness.

Stephen, how's it going?

Christina, it's going fine.

Me and Tommy are working
together as a team and--

It doesn't sound like you guys
are working as a team.

It doesn't sound like it?
What are you talking about?

I can hear you from
the other side of the kitchen.

Oh, oh, oh, oh,
in that sense.

I mean, he's working with me,
but this is my vision,

and he is assisting me
in getting there.

Is Tommy responsible for
cooking those scallops?

I'm loading--He's finishing.
He's basting.

Okay, Stephen, my only fear
for you tonight is

it seems like you have
a lot to do.

You're up against the clock.
You only have 15 minutes left.

I have it.

Okay. Good luck.

[dramatic music]

You're blanching for
literally two seconds.

Into the water, out of
the water, in there, ponzu,

and then on your rack.

I got you, Derrick.

Ten minutes to go, guys.

You've got to start thinking
about plating your dishes

for our VVIPs.

Aah!

Yes.
All right, Derrick, Claudia,

how are they looking?

I mean,
Derrick's looking good.

Derrick's got his sauce done.

His fish is already sautéed.

You getting what you want?
Yes.

Good.

Hetal's all on board with
everything that he's been doing,

so Derrick seems
the most cheffy, fine dining,

beautiful plate.

Derrick's in the zone,
but Claudia's,

I have to say, smells authentic,
looks incredible.

The color of that octopus,
I mean, just come on.

I mean, look at,
the whole station's blazing.

Seriously.

(Christina)
She looks in control.

- She's unfazed.
- Yeah.

Stephen's a little bit
out there and awkward

and sounding unsettled.

Make sure those scallops
over there are done perfectly.

Okay.

He's leaving it to Tommy
to cook all the scallops,

which seems
incredibly strange to me.

The protein needs to
be nailed by you,

the potential finalist.

See, we can sta--
We can do more.

I need you to grab
three tentacles, okay?

- Yep.
- And then I'm gonna come in

- with the frisée salad on top.
- Yep.

I need you to start
on potatoes, go.

- Go down with the rutabaga.
- All right.

No, hold the pan
and you go down!

I'm gonna follow you.

Take two and tuck it under,
so it's like that, okay?

Okay, I can do that.

- Come on.
- I know.

Come on, Katrina,
come on.

Ding-dong,
the beet goes on top.

Oh, mother of God.

- Claudia.
- Yes.

I just looked at
how many we have.

- We're missing.
- How is that possible?

- I don't know.
- Claudia's a portion short.

[gasps]

Oh, my God,
we're out of octopus.

Look.

I only see two
pressure cookers.

There's--there was
three pressure cookers.

Yeah, where's
the other one?

Right here.
It wasn't cooked.

Unbelievable.

(Claudia)
Are you kidding me?

We didn't take one octopus
out of the pots.

(Gordon)
I can't believe that.

How could you do that?

How? You always prep
one portion more.

Always.

We are right down to
five minutes.

What am I going to do?

I literally feel my heart
sinking to

the pit of my stomach.

Claudia, we're missing.

- Look.
- How is that possible?

- I don't know.
- Claudia's a portion short.

How could you do that?

How? You always prep
one portion more.

Always.

Fortunately,
I left a grill on,

but we literally have
five minutes left at this point

to get this octopus grilled
and on the plate.

- Claudia.
- Yes, Chef.

- Hurry up.
- Yes, Chef.

The smart move is
you kept the grill on.

She's gonna be
down to it.

Go. I want you to go
watch them please...

- Yep.
- So that I can finish this.

Four minutes to go.

Aah! Move!

(Hetal)
What's next?

Follow that line with
the black sesame seeds.

Come on, speed up!

Guys, one of you will go
straight into the finale

based on this dish.

The other two, head-to-head for
the last finale spot.

Bring them.

You need it?

Yeah, we need them.
We need to finish.

Just flipped 'em.
Give me two seconds.

Why did you put that whole
flower there?

I asked you not to.
Why did you do that?

We need to start doing
the bonito flakes, Derrick,

or we're not gonna
have time.

Coming up to
60 seconds to go!

Last minute!

So we're gonna crumble it
right on the top?

Yes, on top, just on top.

This dish needs a fish.

- Oh, my God.
- Come on, Claudia, come on.

- You can do it. You can do it.
- Come on, Claudia, come on.

Do we have every component
on every plate?

Ten, nine,

eight, seven,

six...

(all)
Five, four,

three, two,

one, and stop.

Hands in the air.

Whoo!

Good job, Hetal.

Derrick, Claudia, Stephen.

Thank you.

- Well done.
- Good job.

Service, please.

Couldn't have had
a better partner.

I created a dish that is
unlike anything else that

I've ever seen or tasted.

I've put my heart on a plate,

and that's the best that
I can do at this point.

It looks interesting.

I'm enticed to eat it,
I really am.

My food is gonna be tasted by

some of the premier chefs
in the world.

I'm honored and scared to death
at the same time.

The cook on the scallops
look pretty good.

Beautiful.

These VIPs,

they are expecting the best
from us today,

and I think this is the best
dish I've put together yet.

This is designed for Instagram.

- It is.
- As you said, it's rock & roll.

Stephen, Claudia, Derrick,

it is time to say good-bye to
your sous-chefs.

Great job.

Thank you for everything.
You're amazing.

All right.
Thank you.

Tommy and I were able to put out
some pretty good dishes.

Even though I gave him
a hard time,

I appreciate his effort today
to help me with my vision.

[applause]

Ready to meet the sternest
critics you've ever faced?

(all)
Yes, Chef.

Let's go, please, guys.
Come in.

To have these 30 people
in one restaurant,

this is a once-in-a-lifetime
chance

to prove myself
in the culinary world.

I would like to
introduce you to

the talented three home cooks
that are vying for a place

into the finale.

Let's start off with Stephen.

Please describe your dish.

Right, right.
Here we have pan seared scallops

dusted with smoked paprika
and nutmeg,

and then I served it with
a walnut and almond sauce.

And then I layered the rutabaga
with truffles and beets

with roasted asparagus
tossed with walnut oil

and then garnished with
some edible flowers.

It's a dish that represents me.

Please, Claudia.

Chefs, today I've prepared
for you a grilled octopus

with a fire-roasted poblano
and frisée salad

with honey citrus vinaigrette.

Underneath the octopus,

you've got
a guajillo ancho chili sauce,

and then you've also got

some oregano roasted potatoes
as well.

And Derrick.

Today, I've prepared for you
a miso marinated black cod

served over a daikon purée

with sautéed bok choy,

oyster mushrooms
topped with bonito flakes.

Please enjoy.
Thank you.

Derrick, Claudia, Stephen,
thank you.

Please, head back into
the MasterChef kitchen,

whilst our teams start
dissecting

and getting up to speed.

(Claudia)
Thank you so much.
Thank you, enjoy.

Please, ladies and gentlemen,
enjoy your dinner.

Thank you.

What a rush.

[laughter]

All I heard was you
screaming the whole time.

I like to think of it
as passion.

The scallops,
I mean, amazing.

The flavor sort of
sings in my mouth.

I think Stephen's really got
that sauce quite well balanced.

Yeah, the sauce pairs well also
with the spice.

Did he say
nutmeg in there?

Yeah, nutmeg
and some paprika, so yeah.

So he's pulling together stuff
that I've never really tasted

kind of together,
you know.

The scallops are
nicely cooked.

But it needs a touch
of acidity for me,

just something sharp,
maybe sweet and sour,

to cut through it.

I put together
a dish that

was equivalent of
everything I've learned

in my "MasterChef" journey.

Derrick's cod,
aesthetically very nice.

The cook on the fish
is great.

Yeah, it's quite impressive.

You know, the marinade
falls a little flat,

but the bonito really helps out.

Everything he thought out
there works.

This is something I could see

coming out of one of
Gordon's restaurants.

The only criticism I may give to
Derrick's dish was

the--the daikon purée.

I think it didn't taste of
daikon a lot at all.

This is nerve-racking,
but I honestly feel like

I put my heart and soul
into this.

Good job
with the octopus.

It was lovely and tender,
which is quite an achievement.

It's tough to cook octopus
that quick.

I like the char.

I like that there's still
a little bite to it.

Yeah.

And I do like the salad.

But I feel like the potatoes
don't really make sense.

Very tasty, that octopus
is very tender.

I think, the only thing,
the sauce might be

a little bit
too overpowering.

Our food is being eaten by
some of the greatest chefs

in the world, right?

And it's like they're gonna know
the most minute mistake.

My biggest concern with
Stephen's dish

is still seeing these feet

- on these scallops.
- Yes, yes.

These scallops
weren't cleaned properly.

I'm very confident
that Claudia's dish

is the best on the table.

- Oh, I--
- I totally agree.

[dramatic music]

♪ ♪

Thank you.
Thank you.

[applause]

I'm looking at all of
the 30 VIPs,

people who've earned their place
in the culinary world.

I'm hoping and praying that
today I have earned

a place in the finale.

Based on your votes,

the first home cook in
the finale of "MasterChef"...

(Stephen)
We all made excellent dishes.

However, I think mine is
put together a little bit better

and I think my flavors are
more symbolic

of what I stand for.

I think I've done enough

to get me into the finale.

With 15 of the 30 votes...

(Claudia)
The opportunity to change me
and my daughter's life

is so close right now.

I need to be propelled
right up into the finale,

and I am just rearing
for the win.

Congratulations...

Derrick, ladies and gentlemen.

Yes! Whoo!

Yes! Oh, my God!

Yeah!

Oh, my God,
now I'm in the finale,

and it's not gonna stop here.

I'm one person away from having,
like,

the biggest record deal of
the culinary world.

Say a big thank-you to
the talent standing behind you

- and head up to the balcony.
- Thank you guys so much.

(Gordon)
There's a big glass of champagne
waiting for you.

Thank you, Chefs.

Enjoy it.
Brilliant.

[applause]

Cheers.
Thank you.

Stephen and Claudia, both of you
please make your way

down to the front, thank you.

[applause]

On behalf of the entire
"MasterChef" family,

I'd like to say
a very special thank-you

to the 30 talented
industry leaders

for making this
a unique evening.

Now, get back to work.

Thank you, guys.

- Thanks, guys.
- Thank you.

[applause]

Derrick's in the finale.
C'est la vie.

There's no time to be upset
right now.

I have to focus on Claudia
and beating Claudia

so I can then go beat Derrick.

Stephen, Claudia,

one more big battle

where you both go head-to-head,

and sadly, one will leave

and the other will join Derrick
in the "MasterChef" finale.

Going into another
pressure test is

really, really nerve-racking.

Pressure tests are all about
time management,

and Stephen is so quick.

I'm just hoping that
I can can keep up.

Stephen and Claudia,

you have one more challenge
that you must now win

to earn the final spot

in the grand finale of
the biggest cooking competition

anywhere in the world.

For this epic battle,

you will be facing
three pressure tests,

an appetizer, an entrée,
and a dessert.

First up is an appetizer
that's a savory version

of one of
my favorite desserts.

I'm talking about

an incredible
Gruyère cheese soufflé.

They are so technical
to pull off,

fluffy, delicious,
nearly impossible to nail.

Next up, an entrée,
a true classic,

hearty and satisfying,
yet elegant and delicious...

steak frites,

which, let's be honest,

is a fancy name for
steak and fries.

Just two elements on the plate,

but elevated.

This is one of the most
difficult desserts to nail.

I'm talking about a stunning,

delicious panna cotta.

But in this case,

we've made a very tricky
panna cotta tonight

even trickier.

This is gorgeous, but wait
till you see what's inside.

An amazing raspberry coulis.

Be careful, because
the ratios of ingredients

have to be exact.

The panna cotta has
to be set right

for the coulis center
not to bleed

and create a total disaster.

Now, it's a "MasterChef"
three-course dinner,

and you have to make
all three

in just one hour.

Claudia, Stephen,

it's time for you to head to
your stations please.

(Derrick)
Are you kidding me?

A Gruyère cheese soufflé,

steak and frites,

a panna cotta with
a raspberry coulis center

in 60 minutes?

I think they're both going home.

You guys are
probably worried.

You no doubt are
feeling stressed out,

but we've decided to try to
help calm your nerves.

That's why we want you each to
open your drawer

and see what's inside.

It's a Surface tablet.

You're both going to get
to use Skype

to have a video call with
your family and friends

from all over the world.

Hey, hello.

- Hey, Daddy.
- How you doing, buddy?

- Hi.
- Hi.

[laughs]

[speaking Spanish]

Oh, my God.

Holland, my dear,
lovely girlfriend.

You look so handsome.

Oh, thank you.

You know, seeing my son
and my girlfriend today

really inspires me to be better.

[speaking Spanish]

Having so much support behind me

just reminds me,
you know what?

You do have a lot of people who
really believe in you.

- I love you.
- I love you, too, sweetheart.

It gives me, like, all
the inspiration in the world

to just keep fighting.
[laughs]

I'm going into
the most insane pressure test,

but if I win, aah,

we're gonna do it together!

- All right, peace.
- This is it!

Tablets down, please, guys,
back into drawers.

Buenas noches.
Bye.

Tonight, sadly,
one of you will see

your "MasterChef" dreams end.

The other will go into
the grand finale.

At the stations behind you,
you'll find everything you need

to make those three
incredibly challenging dishes.

Your 60 minutes starts...

now.

Let's go.

(Gordon)
Wow.

This is a huge challenge
we've put them up against.

They have to perfect three very
technically difficult dishes.

(Graham)
In 60 minutes.

Not only are you balancing
the technique of the three,

you have to
organize yourself

so you can actually
accomplish all three.

The first and foremost
important thing is

you've gotta get that
panna cotta set in the fridge

ready to go.

Bring that cream up to the boil
and then set it.

After that, start your cheese
mix for the soufflé,

and then after that,
your steak frites.

Get your fries ready,
get them blanched.

Now, panna cotta, again,
it's all in the timing.

20 minutes after being
set in the freezer,

scoop out the top, place your
frozen raspberry coulis inside,

and then smooth over
the panna cotta.

For me, the cheese soufflé is
easily the most difficult.

What's the most
common mistake?

If you overmix the egg whites
into the cheese mixture,

you're screwed, failure.

This thing, you know,
all I can do is my best,

and that's what I'm gonna do,
you know.

It's like, hell, you know,
you're gonna throw me curveballs

and I'm gonna go out swinging,
right?

Getting to the finale is getting
the opportunity

to completely change your life.

I am winning this for everyone
that I just saw,

my mom, my daughter,
my grandmother.

This is for all of us.

25 minutes gone.
35 minutes to go, guys.

Now, Stephen has his
panna cottas out already.

and he's now filling the tops
with his remaining panna cotta.

This is where you've got
to work quick.

There he goes.

Good job, good job.

This is the most organized
I've seen this guy.

I am so impressed
so far with Stephen.

Oh, God.

Oh, [bleep].

I have my panna cotta out
and I'm ready to start

the filling of
the surprise raspberry coulis.

Where's my bowl?

And then I realized when I moved
everything off of my station,

I ended up tossing
the extra panna cotta.

[bleep]!

Now, my original plan to top
these panna cottas off

is extinct.

(Gordon)
I think the pressure's
getting to her.

Mm-hmm.

She's on the verge of
almost panicking a little bit.

Oh!

She's gonna end up making
a panic cotta.

Oh, my...

Claudia threw away
her reserve.

What is she gonna do?

It looks like I might be
facing off with wild man Stephen

in the finale.

Oh, gosh, I've gotta get this
in, I've gotta get these in.

(Gordon)
Come on, guys,
start visualizing

your next 30 minutes.

Oh, God.
Oh, [bleep].

I ended up tossing
the extra panna cotta

that I saved in the bowl.

Where's my bowl?

Guys, Claudia has gotten rid
of the panna cotta base

which she needs
to seal the sorbet.

How could you make
a mistake like that?

(Claudia)
I'm in serious trouble,

and I have to figure out
a solve.

Oh!

The only thing I can think of
is salvaging

what I've just scooped out of
those panna cottas

and really making sure that
I get them sealed

so that raspberry coulis doesn't
just leak out everywhere.

35 minutes gone.

We're now down to
the last 25 minutes.

Come on.

You guys, Stephen's using
a flat whisk

instead of a spatula to
fold in his egg white.

He's just breaking it up.

He's overmixing and he's
deflating it when he whisks.

Also, Stephen's put
his soufflés in.

They take between
14 and 15 minutes,

so he's already
five minutes in too early.

You know a soufflé
can't hold.

(Derrick)
This is hard to watch.

They're both making huge
fundamental errors.

Somebody needs to
get it together.

How long are
the soufflés for, Stephen?

I'm going to hopefully--I'm
gonna cook 'em for 14 minutes.

I'm going to--
at the two minutes,

I'm going to
turn the oven down to 350.

No?

You can't rest a soufflé.

- Aah.
- They look great.

Unfortunately,
you put them in too early.

- Yeah.
- Good luck.

Thank you.

(Gordon)
Just under 14 minutes
to go, guys.

All right, now let's
get into the steak.

You can't do too much to it.

You've got to evenly season it,
get that sear,

but at the same time,
you have to have your oil on,

because you're gonna get
your potatoes blanched,

take 'em out, fry 'em again to
get 'em extra crispy.

(Gordon)
Exactly.

(Graham)
Get them seasoned,
some chopped herbs.

Where could it go wrong?

I'm worried about
overcooked steak,

worried about not-rendered fat,

and worried about
limp, soggy fries.

All right, guys,

five minutes remaining.
Final five minutes.

Here comes Claudia
with her panna cottas.

She got some hot water
just so that mixture releases

from the silicone mold
so she can dump it out.

(Graham)
Tip it, here she goes.

(Christina)
Come on, Claudia.

Let's see,
let's see, let's see.

There is goes.
There it it.

Beautiful.

(Christina)
Go, go, go.

(Gordon)
Let's go, let's go.

Claudia has served
the panna cotta.

Yeah, Stephen's out.
Okay, he's got it.

Okay, he's got it.
Good, let's go.

Let's go.

Bring it up.

90 seconds.
Here we go.

Steak frites coming up
from Claudia.

Wow, so Claudia has
plated two dishes.

All right, Stephen's got
his coming, too.

Come on.

Let me remind you,
one spot available

to face Derrick
in the finale.

30 seconds to go.

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

Ten seconds to go,

nine, eight...

- Oh, my God, Stephen, please.
- Seven,

six, five, four...

Just do it.

Three, two, one,

and serve, guys.

Well done.

Beautiful.

Good job, Claudia.

I am floored.

Looking at all of
the three plates collectively

in comparison to Stephen's,

I could not believe
how well I did.

I guess it's all down to taste,

but everything looks
just as I envisioned it.

[dramatic music]

♪ ♪

How long was it in for?

14 minutes exactly.

At?

At 425 degrees, ma'am.

[dramatic music]

♪ ♪

And how much cheese?

Maybe 1/3 of a cup,
it's between 1/4 and 1/2.

Okay.

You know, I'm looking down
to my soufflé,

and it's not as tall
as Claudia's.

But, you know, hey,
the important thing is

the flavors are there.

So I'm just hoping that
I come out on top.

How long were they in for?

On the plus side of
16 minutes.

What temperature?

425 degrees.

How much cheese?

Two tablespoons of
grated Gruyère.

[dramatic music]

♪ ♪

So Claudia's soufflé

obviously much more
light and fluffy,

more picture-perfect of
a cheese soufflé.

Right.

The one thing about
Stephen's soufflé that

certainly trumped Claudia's
was that

he really seasoned that
more neatly.

Each bite needs
a balance, right?

Exactly.

[dramatic music]

♪ ♪

All right, looking for
perfect seasoning,

a perfect medium rare,

fries have a nice
herbaceous flavor.

Claudia, this could be

a $250,000 steak.

Stressing out
a little bit,

'cause I know how much is
on the line, Chef.

[dramatic music]

What do you think
of that color?

It's beautiful.

[dramatic music]

♪ ♪

Right now, I'm starting to
second-guess myself.

Did I put enough salt?
Was the texture right?

At this point,
I have no idea where I stand.

Stephen, what are you
expecting this steak

is gonna be?

- Medium rare.
- Medium rare.

Absolutely.

Are you confident about
this steak

more than the panna cotta
or soufflé?

Yes.

You are.

Okay.

What would you say?

Medium rare.

[dramatic music]

♪ ♪

Did you do anything special
to the fries?

Well, I double cooked them

to give 'em
a crispier texture.

Thank you, guys.

Thank you.

You know, I think Claudia
probably got me on the soufflé.

I think I have her
on the steak and frites.

I did those fries
nice and crispy.

My steak is perfect medium rare.

At this point, I think
it's gonna come down to

the panna cotta.

So both steaks were
pretty great.

The fries, one really nice
and crispy,

the other, less crispy
but seasoned really nice.

I mean, it's up and down.

Wow.

[dramatic music]

Right, next up,
panna cotta.

♪ ♪

Stephen better have somehow
infused some serious flavor

into his big, messy panna cotta.

Because visually,

Claudia's got it right now.

narrator: Still to come,

it's the "MasterChef" finale.

[cheers and applause]

narrator:
But which of these home cooks

will battle Derrick for
the MasterChef title?

America's next MasterChef is...

[cheers and applause]

Right, next up,
panna cotta.

This dessert could be
the difference

between win and lose.

My panna cotta has
a little leak,

but I know my flavors are there.

Claudia, how long
did you set them for?

Initially, Chef,
about ten minutes.

That little bit of mixture
you had at the end,

- did you put that
in the trash? - Yes.

That why yours is looking
smaller than Stephen's?

A bit, Chef, yes.

[dramatic music]

♪ ♪

Stephen, some of
it's seeping through.

- Yes.
- How much raspberry coulis

did you attempt to put
in the center?

I put one teaspoon
in the center.

So you've given away
the magic on the outside,

but it's all coming down
to flavor.

[dramatic music]

♪ ♪

And that is
just oozing out.

[dramatic music]

♪ ♪

Thank you.

Two very good
panna cottas.

Stephen's texture
is delicious.

The flavor is incredible.

However, the secret is in
the magic of Claudia's,

because the filling's
in there.

Clearly to me,
there is a clear winner.

Well.

Tonight, one of you very
narrowly had the edge

over the soufflé.

One of you just had the edge
over the steak frites.

And one of you just had the edge
on that panna cotta.

[dramatic music]

The news is that the home cook

that had the edge on every dish

is the same person.

The person joining Derrick

taking the final spot
in the finale,

congratulations...

[dramatic music]

♪ ♪

Claudia.

[applause]

Thank you, Chef.

Good job.
Good job, baby.

See you in
San Diego, yes?

Oh, yeah, for sure.

Oh, my God.

Stephen,
when you get back home,

I want you to get a business
plan together quickly,

'cause I would love
to invest in that truck.

Wow.

So as an investor,

as your partner,

you've now got Gordon Ramsay.

Thank you.

[applause]

The most important thing to me
was to leave with no regret.

I've absolutely done that.

I thought I was going home on
that first day, you know,

and I came up
and, you know, I've been

swinging for the fences
ever since.

And--and I'll keep doing it
every single time.

I never thought I'd say this,

but get up here and come
and say good-bye, please.

Okay.

[laughs]

Oh, ladies first.

Good job, man.

Aah!

Look up there
on that balcony.

Who's gonna be America's
next MasterChef?

You know how I feel
about Derrick.

[laughter]

It's gonna be Claudia.
Ha ha!

Yeah.

Stephen, I never thought
I'd say this,

but I'm gonna miss you.

- I'm gonna miss you.
- Great job.

Stephen, please,
put your apron on your bench

and get working on
that business plan.

- All right, thank you.
- Take care, buddy.

[applause]

This has been
an amazing journey.

I've learned so much.

I'm ever so thankful for
everything that I've gotten

for sure.

plause]

I came into "MasterChef"
just wild and crazy.

- Aah!
- Aah!

Aah!

(both)
Aah!

I'm on fire!

And then I started to tame
the mustang

and walk with authority
and with decisiveness.

If you have faith in me,

I will keep you out
of the pressure test.

The Red Team!

[cheers and applause]

I had three of the greatest
chefs on the planet

telling me that
I gave them something of value.

That is
absolutely brilliant.

- Ha!
- Good job.

You're channeling so much
confidence and knowledge

in this dish.

Easily one of
the best dishes we've had.

Gracias, compadre.

Even though I didn't win
"MasterChef,"

I'm leaving here today
feeling like a winner.

Yeah!

[laughs]

(Derrick)
See you later, wild man.

narrator: Right now...

It's time for the "MasterChef"
finale to begin.

narrator: The world's biggest
cooking competition

comes to an end

as Derrick and Claudia go
head-to-head...

Let's go, go, go, go!

narrator: For the most coveted
crown in the culinary world.

Only one will walk away
with $1/4 million...

This is life changing, and I
came here to change my life.

narrator: Their own cookbook...

I don't think Derrick knows
what's about to hit him.

narrator:
And the MasterChef title.

America's next MasterChef is...

[cheers and applause]

Welcome to the "MasterChef"
grand finale,

the biggest culinary event
of the year.

This country's two greatest
home cooks

are about to battle it out
to determine which one

can be called
America's next MasterChef.

[cheers and applause]

[dramatic music]

(all)
"MasterChef"!

America's 40 best home cooks

were unleashed in
the "MasterChef" kitchen.

30 minutes to change your life.

[groans]

To battle for their ticket
into the competition.

I have nothing to go back to.

- [screams]
- A MasterChef white apron.

[cheers and applause]

But to become the very best,

we put each and every
home cook...

It will not happen!

Through fierce pressure...
Lift.

- Oh!
- Oh!

Oh!

And intense challenges.

- The cowboys are arriving.
- Come on, just bring it!

Where is my fish?

Your Vegas entertainers
have arrived.

Whoo!

[cork pops]

What is this? It's a
celebration, not a cremation.

We only cared about one thing,

how well they could cook.

I'm very impressed.

It's incredible.

By the end...

I'm sorry, your "MasterChef"
journey ends here.

Just two talented home cooks
remain.

And it all comes to
a dramatic conclusion

tonight.

The first home cook is
Derrick...

[cheers and applause]

A 28-year-old musician
from Fort Myers, Florida.

Before "MasterChef,"
I was a struggling drummer

living gig to gig.

My cooking was at home
for friends and family

and my girlfriend,
and everyone said,

"Your food is so amazing, you
need to do something with it."

And here I am
laying it all on the line.

(Gordon)
Driven and competitive...

Whoo.

(Gordon)
Derrick has never been afraid

to let his fellow competitors
know...

Yeah, baby!

(Gordon)
That he considers himself

the front man in the kitchen.

Bring me sliced tomatoes,
please.

Follow me
and wipe the plates.

Yes, sir.

Thank you, Derrick.

And challenge after challenge...

Derrick.

Derrick.

He has presented us with dishes
worthy

of the world's finest
restaurants.

The presentation is gorgeous.

For the first time in
this competition, Derrick,

I would change nothing.

Thank you.

The trophy, the money,
the title, the cookbook,

it's life changing, and I came
here to change my life.

(Gordon)
Will Derrick's
sophisticated palate

and stunning plating be enough

to take home the title of
MasterChef?

[cheers and applause]

The only hurdle that
stands in Derrick's way is

Claudia...

[cheers and applause]

A 31-year-old events manager
from La Mesa, California.

Me and my daughter live in
a one-bedroom apartment

where we share a bed.

And winning "MasterChef" would
completely change

me and my daughter's life.

[laughter]

- Being a single mom...
- Hi.

(Claudia)
I have to be able to show
my daughter that

no matter what we've been
through in our lives,

you simply cannot give up.

Whoo!

(Gordon)
Week by week, Claudia managed to
transform rustic dishes

by harnessing the culinary power

of her Mexican heritage.

Tell me about the dish.
What are you doing?

I am making
a sweet corn tamale.

I'm making
a tres leches birthday cake.

Wow.

It's a pork cheek
tostada stack.

You're playing to
your strengths again.

I love that about you.

Dishes worthy of
the biggest cooking competition

- in the entire world.
- Whoo!

It's delicious.
I love it.

[laughs]

Dang.

You are here for a purpose,

and that's to become
America's next MasterChef.

I'm super, super proud of
where I come from,

and I want to be able to show
the judges that

Latino cooking is
definitely worthy

of winning this title.

(Gordon)
Tonight, can Claudia's authentic
modern Mexican flavors

be enough to take the title back
to La Mesa, California?

[cheers and applause]

Congratulations,
Derrick and Claudia,

on making it here to
the "MasterChef" finale.

You had to beat so many
talented competitors

to get to where
you're standing right now.

But tonight, they have
returned to this kitchen

to cheer you on.

[cheers and applause]

You've both been away
from home for a long time.

Derrick, you've talked about
your mother a lot.

What do you think that
she would say to you?

Today, she would
just come out here

and tell me to make
my dreams come true.

Let's find out exactly
what they would have to say.

Please welcome your family
and friends.

Yeah, baby!

Your girlfriend Kimberly,

- Dad Kyle...
- I love you, son.

And your mom, Stacey.

Hi, Mom.

If there's one piece of advice
you could give him tonight,

what would it be?

Just to stay very focused

because he's got
what it takes to do it.

I'm very proud of him.

Claudia,
how are you feeling?

I haven't seen my daughter
in months.

[cries]

Please welcome
your family

and your friends.

[screams]

Your daughter,
Yanixia.

Your mother, Julia.

Oh!

And your stepfather,
Martin.

Wow, Claudia.
Yes, Chef.

Now, there's a support team
and a half.

Everyone here means
so much in my life.

But this little girl right here
is the reason why I'm here.

You know?

Julia, did you know that
she had within her

what it takes to get to
the "MasterChef" finale?

Yes.

Her strive in life has been
very, very strong always,

and I'm very proud of her.

- Thank you, Mommy.
- Incredible.

All right, family members,
please say your final good-byes

and wish your loved ones
good luck.

This is it.

- Just do it.
- I'm good.

I know you are.

[cheers and applause]

Tonight, we expect

a three-course
culinary masterpiece,

an appetizer, an entrée,
and a dessert.

You'll each have ten minutes
in the pantry

to get everything you need

to cook us the best
three-course meal

of your lives.

Your ten minutes
in the pantry

starts...

now.

[cheers and applause]

Derrick versus Claudia,

five-star dining
versus this melting pot

rustic Mexican amazing food.

It's gonna be tough.

I don't know
who's gonna win this.

For Derrick,
this is the biggest concert

of his entire life,
and to Claudia,

this is her chance to start
a new life

for her and her daughter.

My vote is for Claudia
to win this whole thing.

Derrick and I, we've had
our differences in the past.

It's time to bury the hatchet.

I want to support Derrick.

I think he's gonna do
a great job.

[cheers and applause]

Oh!
[laughs]

[cheers and applause]

Whew.

First up, your appetizers.

Derrick, what are you making
for your appetizer?

Tonight, I'm doing
a spiced pork belly

with watermelon three ways.

Claudia, what are you gonna be
making for your appetizer

this evening?

I will be making
a huitlacoche tamale

with a crispy
pork chicharrón,

embellished with
an amazing cactus salsa

and then finished off
with an avocado crema.

Clearly, neither of you are
playing it safe tonight.

No.

You'll both have
just 60 minutes

to make us
those stunning appetizers.

Your 60 minutes...

Starts...

Now!

Let's go!

[cheers and applause]

You got this, baby!

Today, I'm setting
the bar higher than anyone.

I'm gonna crush it.
I'm crushing the bar.

I'm bringing my plating
in this finale

to a whole nother level.

(Claudia)
Today is do or die.

I have been preparing for
this day

for the last five years.

I don't even think that Derrick
knows what's about to hit him.

This is truly
the most electric,

the most explosive catfight
in the kitchen.

Rawr!

narrator: It's Mexican cuisine
versus contemporary American

as Claudia and Derrick
battle it out

over a three-course dinner
that they'll serve

to the MasterChef judges.

For my appetizer, I'm making
a huitlacoche tamale

served with a cactus salsa
and an avocado crema.

I'm doing a spiced pork belly

with watermelon three ways.

Whoo!

Well, Christina, Graham,
this is it.

Derrick's adventurous appetizer,
the spiced pork belly.

It's rich,
it's elegant, it's luscious.

- Anxious.
- Derrick is really

going for it.

He is not
holding anything back.

Big question tonight,
can you braise a pork belly

in an hour?
- It's so hard,

because you've got to get it
crispy as well, right?

It's like cooking it twice.

And then Claudia
starting off with a tamale.

When have you seen a tamale on
a fine dining plate?

But I think it's
really interesting that

she's putting huitlacoche
in there.

It's a sort of fermented corn--
- Truffle.

It's a Mexican truffle.

It's a Mexican truffle.

If she can get it right,
that dish is a home run.

Yeah, Claudia, come on!

[contestants chanting "Claudia"]

30 minutes gone.

30 minutes to go,
halfway, guys.

Let's go!

All right, Claudia,
how are you feeling?

I am feeling great, Chef.

How do you give a tamale
finesse?

How do you get it looking good?

I'm going to be bringing
all of those Mexican flavors,

you know, an avocado crema,
you know,

some of those squash blossoms
to really elevate that flavor.

Mexican cooking has been
underrated for so long

and that's exactly why
I came here.

I wanted there to be
a Mexican MasterChef.

Yes, tamales!

- Good luck.
- Yes, Chef, thank you.

Whoo!

Come on, Derrick,
you got this.

- Derrick.
- How are we doing?

Good.
We want to hear more.

So, I'm doing
the pork belly spiced

with watermelon three ways,

pickled watermelon rind,
a watermelon sauce,

and then I'm going to
infuse watermelon

with lime juice,
Thai basil,

really bringing in
a lot of flavors.

Well, I mean, from pickling
to cryovacing

and using a pressure cooker
for pork belly,

there's so much that
can go wrong.

You know, I actually
don't think it's risky.

When you see it,
you're gonna be like,

"Wow, this is Derrick
on a plate."

- Good luck.
- Thank you.

Whoo, look at you,
Derrick.

That's amazing.

A lot of jeopardy
with Derrick.

(Christina)
A lot of jeopardy.

He's never done
these techniques,

never used
a cryovac machine.

He's doing
a pressure cooker.

That needs to braise for
at least 40, 45 minutes,

and then you've gotta
take it out,

and then you've gotta
get the fat crispy.

- That's for sure.
- How does Claudia look?

Claudia has elevated
her tamale

to the fine dining aspect.

Tamales, time to come out.

Careful with it.

There you go.

You can see
the tamales now.

Incredible, beautiful,
plentiful.

(Gordon)
Beautiful.

Those tamales smell
amazing, Claudia.

Yep.
[speaking Spanish]

[cheers and applause]

Yes! Yes!

That's extraordinary.

Tasting your own food
and then crying.

Wow, that is a first for me.

Yeah, nice, Claudia.

I wish you could taste that.
I wish you could taste that.

(Graham)
Here we go,
moment of truth.

Moment of truth.

Yes, yes.

Oh, it's like butter.

- Yeah!
- Whoo-hoo!

All right, here we go.

Last ten minutes, guys.
Come on.

- Stephen?
- Yes, sir.

What's going through
your mind?

I think Derrick has
a great imagination.

and he's setting a trend,
you know.

And I think that
what he's doing right now

is blowing my mind, you know.

Thank you, Stephen.

- Shelly?
- Yes, Chef.

How's it looking
from up there?

Claudia's putting her culture,
her heritage,

and who she is on a plate.

And from day one,

every single plate
she's put out is with love,

and if she puts out love today,
she's gonna win this.

[cheers and applause]

Less than two minutes to go.
Come on!

Does he have enough time to
plate these then?

Yeah, he does, Stacey.

God, I'm shaking.

Guys, remember, we eat with our
eyes as well.

It's gotta look beautiful.

(Christina)
That looks gorgeous, Claudia.

Thank you.

I'm freaking out.
I'm freaking out.

(Graham)
Come on,
30 seconds left!

(Gordon)
Here we go!

Come on, Derrick!

Whoo!
Let's go, go, go, go, go!

[all chanting]
Claudia! Claudia! Claudia!

[all chanting]
Derrick! Derrick!

Derrick! Derrick!

Here we go!
Ten...

all: Nine, eight,

seven, six,

five, four,

three, two,

one!

[cheers and applause]

(Gordon)
Well done.

Derrick, Claudia, please
bring your appetizers down.

[cheers and applause]

Derrick,
who do you think has it

in the appetizer challenge?

The pork is crispiest
I've ever got the skin.

I mean, it's right on.

With all due respect,
I think I've got it.

Claudia, how do you feel?

I feel like my dish
definitely stacks up.

I think I've got the height
taken care of, too.

It's not always about
being the tallest.

[laughter]

Wow.

Please, very carefully, bring
those stunning appetizers

into the MasterChef restaurant.
Thank you.

It's the finale.

If you wanna win,
you've gotta take risks.

Cooking pork belly
in an hour,

using a vacuum compress machine,

I took it to another level

and it's gonna pay off.

It is now time to begin tasting
your appetizers.

Derrick, let's begin with you,
please.

[dramatic music]

♪ ♪

Please describe what we have in
front of us.

(Derrick)
A spiced pork belly with
watermelon three ways.

I made a sauce,
I pickled the rind,

and then I compressed and
infused the watermelon squares.

- All right.
- Enjoy.

[exhales sharply]

[dramatic music]

♪ ♪

Yeah, I love it.

It's refreshing, it's dangerous,
it's edgy, it's you really.

It's all you've been in
this competition.

The flavors work,
and it's hard to believe

we're eating rich
braised pork belly,

because that melon just
lifts everything back up.

What would I have done
differently?

More pickle
'cause the rind is delicious.

But apart from that, in honesty,
I'm gonna--I'm gonna rave.

I love it.
I absolutely love it.

Brilliant.
- Thank you, Chef.

I know that this entire
competition

you've always given us
beautiful presentations,

so, obviously, you created
the bar that exists

for you to sort of
live up to,

and you have met
and exceeded that bar

by far this evening.

Thank you.

This belongs on a menu,
for sure.

Concentrating the flavor
of that watermelon,

and then seasoning it with
the togarashi,

I mean, right now, my palate's
still singing with the heat

that was in that sauce.

This is a greatest hit.
This is a front man dish.

Right?

[laughter]

This is rocking.
Good job.

- Good job.
- Thank you.

All right, Claudia,
time to taste your appetizer.

Please bring them up.

Absolutely, Chef.

My appetizer is very humble,

but I really hope
the judges see that

it's an elevated plate that
could be presented

in any one of their restaurants.

So first,
explain the dish to me.

(Claudia)
You have a huitlacoche tamale

with a cactus salsa finished off
with an avocado crema

and a crispy pork chicharrón.

We're used to grabbing
a tamale out of the back of

a $3 food truck
and eating it to go.

So, why,
on a night like tonight,

when there is so much at stake,

a pantry full,
laced with some of

the best ingredients
anywhere in the world,

but why the tamale
in the finale?

[dramatic music]

Claudia, we're used to grabbing
a tamale

out of the back of a $3
food truck and eating it to go.

So, why,
on a night like tonight,

when there is so much at stake,

a pantry full,
laced with some of

the best ingredients
anywhere in the world,

but why the tamale
in the finale?

[dramatic music]

I-I will never
shy away from who I am,

and a lot of
Mexican cuisine, Chef,

is the simplest
of ingredients elevated.

[dramatic music]

♪ ♪

It's incredible.
It really is.

You've turned street food into
something unique.

It's rustic
but it delivers a punch.

The cactus salsa is
just incredible.

It's got finesse.
What would I change?

A little bit more acidity.

Okay.

And maybe a touch more
of the avocado crema.

'Cause it needs that smoothness
against the roughness

of that tamale.
- Yeah.

But great job.

Thank you.

The squash blossoms,
the nopales,

it's so incredibly balanced.
Great job.

Thank you, Chef.

I know it's from you.
I can feel the love.

Watching you taste your dish
and have an emotional moment,

that's what food should do.

I think it's clear that you gave
that to us in spades tonight.

Thank you, Chef.

[dramatic music]

(Gordon)
Well...

All right, guys, why don't
you go back to the kitchen,

get ready for your entrées?

- Thank you, Chef.
- Thank you, Chef.

[cheers and applause]

Well, I have to say that is the
best start we've ever had...

- Ever.
- In this entire competition.

- Hands down.
- I mean, Derrick's pork belly,

he's got some balls

to braise that pork belly in
that short period of time

and then crisp it
the way he did.

You gotta give it to him.

Derrick, for me, just
inched out a little bit ahead.

Are you serious?
His was good,

but Claudia is cooking
la vida loca.

I mean, she is
putting flavors together.

She's taking something humble,

the tamale, the avocado,
the salsa.

No one in the years that
we've done this

has ever come out
guns blazing

and doing something
with a cactus.

That's just one course
out of three,

so it's gonna be
a tough call.

[cheers and applause]

Derrick and Claudia,

it is now time to get started on
your entrées.

Your 60 minutes starts...

now!
Let's go!

[cheers and applause]

Go! Go!

Wow, we've never had
a standard so early on

in this competition so high.

For my entrée, I'm making
a pan seared venison

with root vegetables,
a huckleberry sauce

and garnished with
a puff pastry cage.

Yes, come on, Claudia!

For my entrée, I will be making
a grilled swordfish

with chayote Mexican squash

and chickpeas two ways.

[cheers and applause]

Come on, guys!

All right, Claudia,
talk to us about your dish.

It looks like you have
your swordfish marinating.

Yes, I have my swordfish
marinating with

a little bit of olive oil
and some Mexican seasonings.

60 minutes is not
a lot of time.

What are you worried about?

The swordfish is much larger
than what I'm used to,

and so just making sure that
I don't overcook that

is huge in my book.
- Yep.

If it's too under,
you can't really serve it.

If it goes over,
it's dry,

like a sawdust
from the ocean.

- Exactly.
- Horrible.

- Good luck.
- Thank you so much, Chefs.

Good job.

[cheers and applause]

Right, tell me about this
intricate puff pastry cage.

Where are we going
with that one?

That is kind of a play
off of your Wellington.

It's gonna be just
a little crunch to the plate

and also add some
visual aspects.

What are you worried about?
Is it the lattice?

Is it the venison?

It's just the timing of
it all. I got a lot to do.

You don't like doing things
simple, do you?

When have I done
anything simple?

Good luck.

Come on, Derrick,
you got this.

(Gordon)
Halfway, guys.

30 minutes gone,
30 minutes remaining.

[cheers and applause]

(Christina)
How is Derrick looking?

So, Derrick is under
immense pressure.

He's got so much to get done
in 60 minutes.

He's now working on that
latticework.

He's only made three of them.
- No!

So you must have
an insurance policy.

(Graham)
Wow.

Here we go.
Here we go.

[cheers and applause]

Claudia's the opposite.
She seems pretty laid-back.

(Gordon)
So, I'm really worried about
the swordfish.

The temperature needs to be
absolute perfect.

I mean, it's quite thick,
so she's gonna get those marks.

- Yep.
- The grill's smoking,

so that looks incredible.
- Mm-hmm.

Yeah, Claudia!

Four minutes to go.

Come on, guys, please.

[cheers and applause]

(Graham)
Derrick's got
his latticework out.

Beautiful.

Pulling the lattice off.

(Christina)
Careful, Derrick.

Don't break it.

Keep that momentum going.
You got this!

[cheers and applause]

Yeah!

Ooh, beautiful!

[cheers and applause]

(Gordon)
60 seconds to go.
Last minute!

Let's go!
Come on, guys!

[cheers and applause]

[dramatic music]

- All right.
- Whoo!

20 seconds to go, guys.
Come on!

[cheers and applause]

all: Ten, nine,

eight, seven,

six, five,

four, three,

two, one,

stop!

[cheers and applause]

(Gordon)
Well done.

Whoo!

Okay, you two, it is
the moment of truth.

Time to taste
those beautiful entrées.

Let's go.

[cheers and applause]

[dramatic music]

♪ ♪

We'll start with Derrick,
please, thank you.

(Derrick)
I created the dish of my life.

Ladies first.

Thank you.

I'm a showman,
and it is a show on a plate.

It's something
you want to look at.

I didn't play it safe at all.

Derrick, describe the dish,
please.

A pan seared venison with
root vegetables,

a huckleberry sauce,
and a puff pastry cage.

It's got sheer finesse.

I mean, if we were sat
in the restaurant,

it's like the soufflé
entering the room

and, "I want one of those."

Nice crisp.
Love that.

And you were aiming for
medium rare, right?

A little closer to
the rare side.

I love that you gave
as much care

to the baby vegetables

as you did to the venison
itself.

It's a definite hit.

Thank you.

I love the cage.
It's seasoned so well.

Overall, very
in-control dish.

Thank you.

It's stunning.
It tastes beautiful.

It's seasoned correctly.

I need a spoon less purée,
big deal.

The elements are there.

A beautiful glass of red wine
with that,

and you've nailed it.
It's just, you know.

Oh, yes, absolutely.

You delivered.

Thank you, Chefs.

Claudia, can you match
that level?

Please, present your entrées.

(Claudia)
This entrée looks stunning,

but if I cooked the swordfish
a second over,

it is literally me handing over
the win to Derrick.

Describe the dish,
please.

(Claudia)
A grilled swordfish

served over sautéed chayote
and fresh chickpeas,

finished off with salsa verde
and Mexican squash on top.

I got nervous when you cooked it
on the grill to begin with,

because you were
charring them beautifully,

but to get this level of
caramelization,

my big fear is that
it's overcooked.

It smells incredible.

It looks so inviting,

but if this swordfish
is dry...

[sighs]

It's game over.

[dramatic music]

♪ ♪

It smells incredible.

It looks so inviting,

but if this swordfish
is dry,

it's game over.

[dramatic music]

♪ ♪

Beautiful.

[dramatic music]

♪ ♪

It's fragrant.
It's floral.

It's got character.
It's you 100%.

I've never tasted
a salsa verde that vibrant.

I want more of it.

This is your
most accomplished dish

that you've ever cooked
in this competition so far.

Thank you so much, Chef.
That means a lot.

You couldn't have done more
justice to that swordfish.

I mean, the cook on it is
incredible.

I think the only thing harder
than nailing the cook

on a swordfish for a chef

is to find their own voice.

And not only did you find
your own voice,

but I mean, you're, like,
singing from the rooftops,

'cause it's a phenomenal dish.

Great job.

My favorite part
of the dish was that squash

with the lime vinaigrette.

I mean, you opened my eyes
to something that

I would have
never thought of,

and that is the sign
of a great chef.

Thank you, Chef.

[sighs]

Not making it easy, huh?

[laughs]

Derrick and Claudia,

why don't you go back
to the kitchen

and get ready to wow us

with that final course
of desserts.

Yes, Chef.

- Good job.
- Thank you, Chef.

- Well done.
- Thank you.

[cheers and applause]

Wow, that was just
blowing this thing wide open.

- Absolutely.
- I mean, incredible.

This is
restaurant-quality stuff.

(Gordon)
Derrick's venison,
great purée, great sauce,

great technique,
great flair, amazing.

Claudia's swordfish.

The grill marks
on that swordfish,

that's not
a rustic home cook.

- No.
- That is a technician

in the kitchen.

Big-time.

[cheers and applause]

It is now time for you
to both make

your desserts.

Your one hour starts

now.

[cheers and applause]

For my dessert,
I'm doing a lemon mousse

with a dark chocolate shell,

a lemon curd,

a matcha sponge cake
and a raspberry sauce.

I'm not using an oven to
bake my sponge cake.

I'm using a modern technique
that I've never done before.

I am doing
a 30-second sponge cake.

This is a huge risk.

Oh, yeah!
Whoo!

For my dessert, I'm making
a hibiscus poached pear

with a key lime flan

and a pepita brittle.

The key lie custard is
very finicky.

It's absolutely imperative that
it has enough time

to cool and set.

Otherwise I could potentially
not have it on the plate.

Had amazing apps...

- Yep, brilliant.
- Amazing entrées.

Are they gonna be able to stick
with that and do this here?

(Gordon)
This is about them
going out on a high.

- Mm-hmm.
- I mean, a big high.

Come on, Claudia!
You can do this!

Claudia.

Yes, Chef.

Looks like you're making
a dry caramel in this pot.

Yes, I'm gonna be making
that dry caramel

for the brittle,
so I've got to get that going.

And the pears are poaching
right now, slowly,

so I'm just making sure
to watch my time,

because, obviously,
these need to be cooked.

And that's a risk
I decided to take,

but it's a risk that I think is
definitely worthwhile.

- All right, good luck.
- Good luck, Claudia.

Thank you, Chefs.

[cheers and applause]

You got this, babe!

- Right, how are you doing?
- Excellent, Chef.

Talk about this cake.

I'm gonna make
a matcha green tea sponge cake.

I'm using
a whipped cream maker.

I gotta shake it up...
- Mm-hmm.

And then I'm putting it
into cardboard cups,

and I'm going to steam them
in the microwave.

So I build this
amazing kitchen for you,

and you start cooking
in the microwave.

I don't have time
for anything else.

- Good luck.
- Thanks, Chef.

(Gordon)
Halfway, guys.

[cheers and applause]

Oh, [bleep].
I [bleep] knew it.

Water splashed inside
when I moved the tray.

[groans]

This is, like,
worst-case scenario ever.

(Gordon)
The water went
into the mousse...

- No.
- Which is never gonna set.

(Claudia)
I need to throw these out
and start all over again.

And losing this time is
critical.

Claudia is really
up against it.

She could lose it here.

Keep going, keep going,
keep going.

(woman)
You got it, Claudia.

Ten minutes remaining.

[cheers and applause]

- Keep it going.
- You got this!

Keep it going, Derrick!

[air hisses]

[air hisses]

- Too thick.
- It's not coming out.

The batter's too thick.

I learned this technique
to save time,

but I'm having so much trouble

getting the cake mix
out in the cup.

[air hisses]

[bleep], man.

[air hisses]

[bleep].

I'm wasting so much time
right now.

Come on, kid,
stay focused.

[grunts]
I can't open it either.

This could cost me
the whole thing,

this little piece of cake,

but I'm determined
to get it on the plate.

So, it's $250,000 or bust.

What is happening?

Let it go.

(Gordon)
Ten minutes remaining.

[air hisses]

- Too thick.
- It's not coming out.

(Graham)
The batter's too thick.

- [grunts]
- Derrick is tenacious.

He's determined to get
this microwave cake done.

What is happening?

(Hetal)
Is it really worth spending 15
minutes wrestling this canister?

Let it go.

[cake batter squirts]

Yes, perfect.

You got this, Derrick!
You got this!

[cheers and applause]

Last five minutes.

Let's go, guys!

[cheers and applause]

Okay.

Claudia's flan are out.

Watch your water.
Watch your water.

I know, I've got to
take them out really carefully.

Now, she's got to get them set
now in the fridge.

Yes, go,
refrigerator, come on!

Come on.

(Tommy)
Gorgeous, Claudia, we love it!

[cheers and applause]

60 seconds to go!

Last minute!

Yes, come on, Derrick!

It's all coming down to
these desserts.

Derrick's is filled with
technique.

He's tempering the chocolate.
He's got his lemon curd.

It looks artistic.
He's got this.

You got it!

- Yep.
- Yeah? Good.

Come on, come on, Claudia,
come on.

Let's go.

Claudia's hibiscus poached pear
is a beautiful masterpiece...

- [gasps]
- But no matter who walks away

with the trophy,

they're both MasterChefs to me.

Claudia, yes, sir!

[cheers and applause]

Claudia is signing
the plates

with her initials
made out of the sauce.

(Gordon)
Brilliant.

(woman)
You got this, Derrick!

You got this!

(man)
Keep going, Derrick.

Ooh.

Ten, nine,

eight, seven, six...

all: Five, four,

three, two,

one,

stop!

[cheers and applause]

That's beautiful, Claudia!
It's beautiful!

Look at us!

[cheers and applause]

Incredible.

I hope you're proud.

Yes, we are.

both: We are.

Please, both of you,
present your stunning desserts.

[upbeat music]

♪ ♪

Absolutely stunning.

Derrick, taking a look at
Claudia's, how do you feel?

It looks amazing.

Real honor
cooking next to her.

[cheers and applause]

Now it's time for
the most critical tasting

of your entire lives,
your final course.

Please, very carefully,

get those stunning desserts
inside

the MasterChef restaurant.

Thank you.

Claudia is
a very tough competitor.

She put up one hell of a dessert
and a fight.

She's definitely making me
earn this.

Derrick, please bring us
your dessert.

[dramatic music]

♪ ♪

Thank you.

Derrick, please tell me
about this dessert.

(Derrick)
Here you have a lemon mousse in
a dark chocolate shell

with a green tea cake
and a raspberry sauce.

[dramatic music]

♪ ♪

You should be so proud.
Look at that.

The bright red
from the raspberry sauce,

that lemon mousse is
so beautifully intact.

I mean, it's aerated, which is
the sign of a great mousse,

and just that paper thin layer
of tempered chocolate.

It's gorgeous.

Thank you.

I was nervous that
it was gonna be too many flavors

all over the place,
but they really do work...

- Thank you.
- You know?

I mean, the chocolate raspberry
is classic.

The, you know,
microwave green tea cake

very creative and delicious.

That lemon mousse is awesome.
- Thank you.

I could eat this all day.
I love this.

Here's the thing,
technically you nailed it.

You pulled it off brilliantly.

The texture of the mousse,
lovely, light, aerated.

But we're getting down to
the wire, so we're nitpicking.

You wasted 15 minutes
out there tonight

pissing around with
that sponge cake.

There's one rule in my kitchen:

if it's not right, take it off.

I couldn't give up.

That was all--that was all that
was going through my head.

Why couldn't you give up?

My mom,

'cause her voice was in my head,
"Don't give up, you can do it."

And I did.

Thank you.

Okay, Claudia,

let's see if your dessert
can match Derrick's.

[dramatic music]

♪ ♪

Claudia, please describe your
last course for the evening.

(Claudia)
I brought you
a hibiscus poached pear

with a key lime custard
and a pepita cinnamon brittle.

[dramatic music]

♪ ♪

This is a really
eye-opening dessert,

and it is 100%
all about the pear.

They're tender.

The sauce, the glaze around
them, is explosive and tart.

Obviously, you were having
trouble with the key lime flan.

Right.

But the texture,
I mean, it is beautiful.

The pumpkin seed
or pepita cinnamon brittle,

that little
pinch of salt is--

like, you need to sell it by
the bagful at Claudia's Cocina.

Incredibly successful.

Thank you, Chef.

Love the hibiscus fragrance.
That's nice.

It's sort of perfumed.
Delicious.

Flan could be more
oozing of lime.

I need the citrus punch.
I need the wake-up.

But, you know, I love it.
It's an amazing finish.

Well done.
Thank you.

Both of you, incredible.

The next time we see you both

we'll be crowning one of you
America's next MasterChef.

Please, head back into
the kitchen

so we can try
to figure this out.

Thank you both.
Thank you, Chefs.

Thank you, Chef.

Great job.

[cheers and applause]

[sighs]
What a finish.

I mean,
two amazing desserts,

but they both were making
mistakes tonight.

Mm-hmm.

And one stopped and started
again, and one continued.

That's the difference between
those two desserts tonight.

Derrick has always been
a real visionary

in terms of what
modern food looks like,

and I think tonight was
no different.

I served the judges
art on a plate.

I've pushed the boundaries,
and I feel like

I consistently did that
in this entire competition.

A chef is somebody that's
defined by what they can do

with everyday ingredients
and make it delicious.

- Yes.
- And no one does that better

than Claudia.

I can walk away today
knowing that

I put every ounce of my passion
into all of those dishes.

This is my culture.
This is my journey.

This is me.

Do we have a winner?

Absolutely.

- Graham?
- Without a doubt.

I agree.

[cheers and applause]

[upbeat music]

Do we have a winner?

Absolutely.

Graham?

Without a doubt.

I agree.

[cheers and applause]

(Derrick)
I came here to win this

to show my mom that
she made the right sacrifices

so I could make my dreams
come true.

That's what this whole journey
is about.

And I'm one person away from
keeping that promise to her

that I will be
the next MasterChef.

[cheers and applause]

No matter what decision
comes down the pipe,

I know that I have
a beautiful life.

It may not be
the richest of lives,

but I have a beautiful life.

And if I win,
dreams do come true.

I've seen a lot of home cooks
become great in this kitchen,

but you two have
smashed the barrier.

You both have been phenomenal.

- Thank you, Chef.
- Thank you, Chef.

And that's why we would like
both of you

to switch places with us.

Congratulations.

[cheers and applause]

One of you
is about to win...

$1/4 million.

One of you
is about to win

their own cookbook

that will go on sale
around the world.

And one of you
is about to win...

[cheers and applause]

This incredible trophy.

[cheers and applause]

It was so close.

America's next great MasterChef
is...

[dramatic music]

congratulations...

Claudia!

Oh, my God!

[cries]

[cheers and applause]

[muffled]

Oh.

Congratulations.

[muffled]

[laughs]

(Claudia)
Dreams come true,

and it doesn't matter
where you come from.

You can 100 million percent

make something happen
for yourself

if you just dig
really fricking deep

and become the best version
of you possible.

Oh, my God, honey, I won!
I did it!

This is--this is gonna change
our lives.

I love you, Mama.

[crying]

You were brilliant, okay?

(Claudia)
Derrick is incredible.

I have so much respect for him.

He has been a frontrunner from

the beginning
of the competition.

He pushed me to be the chef
that I am today.

- Nice job.
- I love you.

Hi, beautiful.
Congratulations.

(Derrick)
Claudia put up
one hell of a fight.

It was epic,
and it was a great battle,

and, you know,
making it this far,

I know I made my mom proud.

And the winner is Claudia!

Yeah!

I am the first
Latina MasterChef.

Soy la maestra chef.

[laughs]

Salud!

[cheering]

If you think
you have what it takes

to become
America's next MasterChef,

please go to FOX.com/MasterChef
for more details.

Good luck!

I am the MasterChef!

all: Whoo!