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1
00:00:02,524 --> 00:00:04,917
- Previously on
- Back to Win"...
2
00:00:04,961 --> 00:00:07,529
We only have 20 aprons
this year.
3
00:00:07,616 --> 00:00:09,531
This is like the all-stars
of "MasterChef."
4
00:00:09,618 --> 00:00:11,881
the returning cooks
battled it out...
5
00:00:11,924 --> 00:00:14,840
I'm back to win.
I'm not taking no prisoners.
6
00:00:14,884 --> 00:00:16,842
...for a coveted white apron.
7
00:00:16,886 --> 00:00:18,453
We can only judge you
on what you put on that plate.
8
00:00:18,496 --> 00:00:19,758
- Yes, Chef.
- Stay calm.
9
00:00:21,630 --> 00:00:24,633
You know as well as I do
that that's wrong.
10
00:00:24,676 --> 00:00:25,938
What's the first thing
you wanna do
11
00:00:25,982 --> 00:00:27,114
when you take a bite of that?
12
00:00:27,201 --> 00:00:30,378
- Take a second.
- Thank you.
13
00:00:30,421 --> 00:00:32,771
- Man, I am excited.
14
00:00:32,771 --> 00:00:34,904
It's time to play
with the big dogs.
15
00:00:34,991 --> 00:00:36,514
Tonight...
16
00:00:36,601 --> 00:00:38,777
All of these ex-contestants,
they're back with a vengeance.
17
00:00:38,864 --> 00:00:42,303
the pressure is on
as the audition battles
conclude...
18
00:00:42,346 --> 00:00:44,348
- Are you back to win?
- 100%.
19
00:00:44,435 --> 00:00:47,438
with only six aprons left
to claim a spot...
20
00:00:47,525 --> 00:00:50,354
- I hope y'all like it spicy.
- ...in the top 20.
21
00:00:50,398 --> 00:00:52,313
- Where's Fred gone?
- I think this is done.
22
00:00:53,531 --> 00:00:56,621
Your seasoning here
is really what's bringing this
to the next level.
23
00:00:56,665 --> 00:00:59,102
Now I'm treating you
like I would talk to a cook
in my restaurant.
24
00:00:59,146 --> 00:01:00,234
Because that's
the level we're at.
25
00:01:00,277 --> 00:01:01,974
There is so much
going on here.
26
00:01:02,018 --> 00:01:04,890
I don't know if I need a chair
or a sick bag.
27
00:01:14,378 --> 00:01:16,815
Right, this is a season
like no other.
28
00:01:16,815 --> 00:01:20,863
14 aprons down.
Just six aprons remaining.
29
00:01:20,906 --> 00:01:22,691
Now when we call your name,
30
00:01:22,734 --> 00:01:25,085
please make your way down
to your battle stations.
31
00:01:25,128 --> 00:01:28,175
Felix, season three.
32
00:01:28,175 --> 00:01:32,396
Bri and Fred from season ten.
33
00:01:32,396 --> 00:01:34,529
And Olivia, season six.
34
00:01:34,529 --> 00:01:36,313
Let's go.
35
00:01:36,357 --> 00:01:38,359
Now, last time you four
were in this kitchen,
36
00:01:38,402 --> 00:01:41,536
you showed
that you were stellar cooks
37
00:01:41,579 --> 00:01:44,278
and plated food
with such finesse.
38
00:01:44,321 --> 00:01:45,627
Master platers.
39
00:01:45,627 --> 00:01:47,846
So bring that again tonight.
40
00:01:47,846 --> 00:01:51,198
You've got 45 minutes to cook us
41
00:01:51,285 --> 00:01:54,201
one amazing comeback dish.
42
00:01:54,201 --> 00:01:59,945
Your 45 minutes start now.
43
00:01:59,989 --> 00:02:03,645
Let's go.
44
00:02:03,688 --> 00:02:06,082
Right, Joe and Aarón,
all of these ex-contestants,
45
00:02:06,126 --> 00:02:08,737
they're back with a vengeance.
46
00:02:08,737 --> 00:02:11,653
They have a lot of attention
to the aesthetic of their food,
47
00:02:11,696 --> 00:02:13,829
and I think that's gonna push
each other to a higher level.
48
00:02:13,872 --> 00:02:16,223
- Yeah.
- Fred, you're flying, bro.
49
00:02:16,310 --> 00:02:17,789
Trying my best.
Trying my best.
50
00:02:17,833 --> 00:02:20,270
Fred is a really great
pastry chef.
51
00:02:20,314 --> 00:02:21,228
I think he might be doing
a dessert tonight.
52
00:02:21,315 --> 00:02:22,881
- I see chocolate.
- Tofu.
53
00:02:22,881 --> 00:02:25,362
I'm definitely
gonna bring the tofu.
54
00:02:25,406 --> 00:02:27,321
My name is Fred,
I was on season ten,
55
00:02:27,408 --> 00:02:29,453
and I'm probably best remembered
for my audition.
56
00:02:29,540 --> 00:02:31,890
I made a chocolate cake
that was so tasty
57
00:02:31,890 --> 00:02:34,763
Gordon Ramsay himself
picked up the plate,
licked it clean,
58
00:02:34,850 --> 00:02:37,679
- and threw
the apron at my face.
- There's no debate.
59
00:02:37,766 --> 00:02:40,551
So when I got eliminated
at season ten,
60
00:02:40,638 --> 00:02:42,684
it was a sad moment
for all but a second.
61
00:02:42,771 --> 00:02:46,775
I'm gonna personally call
Christina Tosi
62
00:02:46,862 --> 00:02:49,430
and see if I can get you
in there to go and work with her
63
00:02:49,473 --> 00:02:51,867
- inside her bakery.
- Thank you, Chef.
64
00:02:51,910 --> 00:02:55,523
I did take up Gordon's offer
to work with Christina Tosi
at Milk Bar in L.A.
65
00:02:55,566 --> 00:02:57,568
And right after that
I started a food blog
66
00:02:57,655 --> 00:02:59,483
where I post recipes
three times a week.
67
00:02:59,570 --> 00:03:01,833
So I am ready
to fight my butt off
68
00:03:01,877 --> 00:03:03,705
to get an apron and get back
in that kitchen
69
00:03:03,792 --> 00:03:05,185
and continue my food journey.
70
00:03:05,228 --> 00:03:06,838
This is so much fun, you guys.
71
00:03:06,882 --> 00:03:10,059
15 minutes gone.
30 minutes remaining.
72
00:03:10,146 --> 00:03:11,626
Keep it going.
73
00:03:15,456 --> 00:03:18,459
- Right, welcome back, girl.
- Thank you.
74
00:03:18,502 --> 00:03:20,809
- How have you been?
- I've been good.
It's been ten years.
75
00:03:20,896 --> 00:03:23,507
I'm Felix.
I made it to the top seven
in season three,
76
00:03:23,594 --> 00:03:26,815
and a lot has happened
in the past ten years.
77
00:03:26,902 --> 00:03:30,514
- Aah!
- I've done catering events,
food styling,
78
00:03:30,601 --> 00:03:33,256
pop-ups with friends,
and also some food shows.
79
00:03:33,300 --> 00:03:35,824
My biggest regret
from season three
80
00:03:35,911 --> 00:03:39,697
is the fact that I didn't cook
any Chinese or Taiwanese food.
81
00:03:39,741 --> 00:03:45,486
I want to express me and
my culture through the dishes
that I make this time.
82
00:03:45,529 --> 00:03:47,096
How's this dish gonna get you
an apron? What is it?
83
00:03:47,183 --> 00:03:48,489
Pork belly and cabbage dumpling.
84
00:03:48,532 --> 00:03:50,404
And I'm doing
the dough from scratch.
85
00:03:50,447 --> 00:03:52,319
I'm grinding the pork
from scratch.
86
00:03:52,362 --> 00:03:54,495
And what I really
want to shine through
87
00:03:54,538 --> 00:03:55,974
- are all the natural flavors.
- You are going all out.
88
00:03:55,974 --> 00:03:58,934
You've got just 27 minutes
to nail these dumplings.
89
00:03:58,977 --> 00:04:01,110
- Thank you, Chef. Thank you.
- Welcome back. Good luck.
90
00:04:02,677 --> 00:04:04,766
Eye on the prize, Bri.
Let's get that apron.
91
00:04:04,766 --> 00:04:06,463
Let's do this.
92
00:04:06,507 --> 00:04:08,987
Mom, you're supposed
to be watching my sauce.
93
00:04:08,987 --> 00:04:10,293
I'm watching the sauce!
94
00:04:10,337 --> 00:04:12,382
- How you feeling?
- I'm good.
95
00:04:12,426 --> 00:04:13,905
- Excited?
- I'm so excited.
96
00:04:13,949 --> 00:04:16,647
I'm Olivia Crouppen
from season six.
97
00:04:16,647 --> 00:04:20,260
Wow. Clearly it's one
of the prettiest plates
out there tonight.
98
00:04:20,303 --> 00:04:21,783
Thank you.
99
00:04:21,870 --> 00:04:24,438
The judges really liked
my plating,
100
00:04:24,438 --> 00:04:27,963
but the flavors basically
got ripped a new one.
101
00:04:28,006 --> 00:04:31,793
I wanted to taste the beef.
You've just forgotten the hero.
102
00:04:31,793 --> 00:04:33,273
I came in eighth place,
103
00:04:33,316 --> 00:04:36,406
and "MasterChef"
changed my life.
104
00:04:36,450 --> 00:04:39,148
I basically have my dream job.
I'm a food stylist.
105
00:04:39,235 --> 00:04:41,629
I've produced cookbooks.
106
00:04:41,672 --> 00:04:44,806
I came here to prove to
the judges my flavor is there,
107
00:04:44,893 --> 00:04:49,201
- and I'm so ready to win.
- The dish, what are you doing?
108
00:04:49,245 --> 00:04:52,640
I'm doing
a pistachio crusted lamb,
white bean and feta purée,
109
00:04:52,683 --> 00:04:55,164
a fennel pomegranate slaw,
and a pomegranate molasses.
110
00:04:55,251 --> 00:04:57,471
- In 45 minutes?
- Yeah.
111
00:04:57,471 --> 00:04:58,950
- Are you back to win?
- 100%.
112
00:04:58,994 --> 00:05:01,692
- Unh! Thank you.
- Good luck, girl. Well done.
113
00:05:01,779 --> 00:05:03,390
You're doing great.
You're doing great, sweetie.
114
00:05:03,477 --> 00:05:05,479
Bri, happy to be back?
115
00:05:05,566 --> 00:05:08,569
Very happy, very happy.
Very-- a lot of emotions.
116
00:05:08,612 --> 00:05:10,614
You may remember me
from season ten
117
00:05:10,701 --> 00:05:12,616
where I made it
to the top eight.
118
00:05:12,703 --> 00:05:15,010
One thing that
is definitely confirmed,
119
00:05:15,053 --> 00:05:16,838
you have a future in food.
120
00:05:16,838 --> 00:05:18,840
Prior to "MasterChef"
season ten,
121
00:05:18,927 --> 00:05:21,669
I was a cocktail server
in a bar.
122
00:05:21,712 --> 00:05:23,627
And then after that,
I was able to hit
the ground running
123
00:05:23,627 --> 00:05:25,977
doing pop-up dining events.
124
00:05:26,021 --> 00:05:29,720
I recently have been focusing
on the social media world
125
00:05:29,720 --> 00:05:32,506
and I do a lot
of food photography contests.
126
00:05:32,506 --> 00:05:33,724
Talk to me a little bit
about what you're making.
127
00:05:33,768 --> 00:05:36,771
My comeback dish is a seabass
128
00:05:36,814 --> 00:05:39,861
with a fennel purée,
a tomato water,
129
00:05:39,948 --> 00:05:41,558
and then I'm adding
a little bit of spice
130
00:05:41,602 --> 00:05:42,951
with the pickled serrano pepper.
131
00:05:42,994 --> 00:05:45,736
You have a lot
of liquidy things.
132
00:05:45,736 --> 00:05:47,782
- Right.
- Is that gonna be the enemy
of crispiness and texture?
133
00:05:47,825 --> 00:05:49,784
- Right, that is true.
- Just think about that.
134
00:05:49,827 --> 00:05:52,526
The fish has to bring
the crispiness, yes.
135
00:05:52,613 --> 00:05:54,745
Exactly, we're expecting
a lot of big things out of you,
especially the plating.
136
00:05:54,832 --> 00:05:56,660
- So stick with it,
okay, young lady?
- Thank you so much.
137
00:05:56,660 --> 00:05:58,836
Bri!
138
00:05:58,880 --> 00:06:01,752
- Fred, Fred, Fred!
- Whoo!
139
00:06:01,796 --> 00:06:03,972
Oh, my God. 15 minutes.
This is so stressful.
140
00:06:04,015 --> 00:06:07,628
- Fred, Fred, Fred.
- Mr. Bastianich.
141
00:06:07,671 --> 00:06:10,544
- What's your comeback dish?
- It's a take on a phoenix
rising from the ashes.
142
00:06:10,631 --> 00:06:11,980
- You know me with my theatrics.
- Is that you?
143
00:06:12,023 --> 00:06:14,548
Are you rising from the ashes
with another dessert?
144
00:06:14,635 --> 00:06:17,681
This is literally me
coming back and showing you guys
how much I've grown.
145
00:06:17,725 --> 00:06:19,901
So it's a tofu
and dark chocolate mousse
146
00:06:19,944 --> 00:06:23,687
with kinako crumble,
black cacao ash,
and kumquat purée.
147
00:06:23,731 --> 00:06:26,211
This is a bit
of a risky game to play.
148
00:06:26,298 --> 00:06:28,866
If you're off by one degree,
that chocolate
just won't harden.
149
00:06:28,910 --> 00:06:31,478
- 100%.
- So I heard that you and Bri
150
00:06:31,478 --> 00:06:33,044
have been doing
dinners together.
151
00:06:33,088 --> 00:06:35,003
Yes, we've been doing
a lot of pop-up dinners.
152
00:06:35,090 --> 00:06:37,527
On top of everything else
that I got from season ten,
153
00:06:37,571 --> 00:06:41,139
definitely the biggest prize
I got was my friendship
with Bri.
154
00:06:41,139 --> 00:06:44,142
We traveled
the country together,
and it was a ton of fun.
155
00:06:44,186 --> 00:06:47,015
- Are you
a better cook than Bri?
- I won't say that I'm better.
156
00:06:47,102 --> 00:06:48,146
I would just say
that we each have
our strengths and weaknesses.
157
00:06:48,233 --> 00:06:50,801
I think we both
complete each other.
158
00:06:50,888 --> 00:06:54,588
- But you're not a team.
Today you are competitors.
- But, I mean--
159
00:06:54,588 --> 00:06:56,503
The best case scenario
is you both get an apron,
and you walk through.
160
00:06:56,503 --> 00:06:59,027
- Yep.
- Exactly.
161
00:06:59,114 --> 00:07:00,158
The worst case scenario
is you both don't get an apron,
162
00:07:00,158 --> 00:07:01,682
and you both go home.
163
00:07:01,725 --> 00:07:03,510
You got a lot on the line here.
164
00:07:03,553 --> 00:07:04,424
I wish you two the best.
Good luck.
165
00:07:04,467 --> 00:07:06,513
Thank you so much, Joe.
166
00:07:06,556 --> 00:07:08,428
We're down to
that last ten minutes.
167
00:07:08,471 --> 00:07:12,606
Ten minutes to go.
Come on, guys.
168
00:07:12,606 --> 00:07:18,002
So, Bri wants to do
this tomato water
sort of liquidy broth.
169
00:07:18,046 --> 00:07:19,961
Tomato water was a trend
in the early '90s
170
00:07:20,004 --> 00:07:22,616
where you would slowly allow
tomatoes in cheese cloth,
171
00:07:22,659 --> 00:07:24,182
the water to come out.
172
00:07:24,269 --> 00:07:25,967
Is she gonna be able to
pull that off in 45 minutes?
173
00:07:25,967 --> 00:07:28,622
It's tough.
I mean, that takes time.
174
00:07:28,709 --> 00:07:32,060
Felix,
she's playing to her strengths
making wonton wrappers.
175
00:07:32,147 --> 00:07:35,585
And that filling,
she seems way more confident
than she was years ago.
176
00:07:35,629 --> 00:07:39,067
Olivia is really looking good.
Look at her station.
177
00:07:39,154 --> 00:07:42,853
- She's working perfectly.
- But she has a lot of ambitious
elements planned for her dish.
178
00:07:42,940 --> 00:07:45,987
- I just hope
she can pull it all off.
- How are you feeling, Fred?
179
00:07:45,987 --> 00:07:47,728
I'm not sure if the temper
will be good or not,
180
00:07:47,771 --> 00:07:48,990
but I'm gonna just
try my best to focus.
181
00:07:49,077 --> 00:07:51,949
- Oh, gosh.
- Oh, my God, I am so nervous.
182
00:07:51,993 --> 00:07:54,604
- I'm so stressed for
his chocolate right now.
- I am so nervous right now.
183
00:07:54,648 --> 00:07:58,086
- Tempered chocolate
is the hardest thing.
- You got this, Fred.
184
00:07:58,173 --> 00:08:00,654
If I don't do it correctly,
I'm gonna look like
a giant jackass though.
185
00:08:00,741 --> 00:08:03,134
I think Fred might be
in some jeopardy of time.
186
00:08:03,178 --> 00:08:04,353
- He's tempering chocolate.
- I know.
187
00:08:04,353 --> 00:08:06,007
Come on. Get to 120.
188
00:08:06,007 --> 00:08:07,225
Oh, it's okay, Fred!
189
00:08:07,225 --> 00:08:09,750
Steady hands. You got this!
190
00:08:09,793 --> 00:08:11,578
Unless that chocolate's
tempered properly, this whole
thing could break down
191
00:08:11,665 --> 00:08:13,580
and he can kiss
that apron goodbye.
192
00:08:21,457 --> 00:08:23,981
You got it, Fred!
Stay focused! Come on!
193
00:08:24,025 --> 00:08:26,680
Fred might be
in some jeopardy of time.
194
00:08:26,680 --> 00:08:28,029
- He's tempering chocolate.
- I know.
195
00:08:28,116 --> 00:08:29,770
Unless that chocolate's
tempered properly,
196
00:08:29,813 --> 00:08:30,771
this whole thing
could break down.
197
00:08:30,814 --> 00:08:33,817
Come on. Get to 120.
198
00:08:33,904 --> 00:08:36,037
- There we go.
- Yes.
199
00:08:36,037 --> 00:08:37,865
You got it, Fred.
200
00:08:37,908 --> 00:08:40,258
- That chocolate looks perfect.
- Thank you.
201
00:08:40,258 --> 00:08:42,391
These are gonna be tempered
dark chocolate feathers.
202
00:08:42,478 --> 00:08:45,307
- Wow.
- Genius!
203
00:08:54,882 --> 00:08:57,711
- Mom, I'm taking it out.
- Whoo-hoo, whoo-hoo, whoo-hoo!
204
00:08:57,754 --> 00:08:59,974
I think this is done.
205
00:09:00,017 --> 00:09:01,845
Five minutes remaining.
206
00:09:01,932 --> 00:09:04,065
Five minutes to go, guys.
Come on.
207
00:09:04,065 --> 00:09:06,981
- Come on, ladies. Last push.
- Do I need more fennel?
208
00:09:07,024 --> 00:09:08,939
Breathe, breathe.
209
00:09:09,026 --> 00:09:10,637
You can tell already by looking
at those lamb chops,
210
00:09:10,680 --> 00:09:12,508
the aesthetic
is gonna be top notch.
211
00:09:12,552 --> 00:09:13,814
The question is,
is there flavor?
212
00:09:13,857 --> 00:09:15,642
I'm concerned about Bri.
213
00:09:15,685 --> 00:09:17,731
That's a very dense
piece of fish,
214
00:09:17,818 --> 00:09:19,167
and then you roast it
in the oven?
215
00:09:19,210 --> 00:09:20,516
- It might be raw.
- It might be under.
216
00:09:20,560 --> 00:09:22,387
You got it, Fred.
217
00:09:24,302 --> 00:09:26,783
Wow, that's pretty.
218
00:09:26,827 --> 00:09:29,786
We're coming down
to 60 seconds remaining!
219
00:09:31,527 --> 00:09:33,703
Last minute, guys!
220
00:09:33,747 --> 00:09:35,270
- Where's Fred going?
- Where's he going?
221
00:09:35,313 --> 00:09:37,315
What's he doing? Fred!
222
00:09:37,402 --> 00:09:39,753
Look at Olivia
dust those lamb chops.
223
00:09:39,753 --> 00:09:42,233
Amazing.
And what is Fred doing?
224
00:09:42,277 --> 00:09:45,759
Come on, Fred! Fred, come on!
225
00:09:48,762 --> 00:09:50,677
Let's go, Fred!
Make sure you're happy with it.
226
00:09:50,764 --> 00:09:54,115
Ten, nine, eight,
227
00:09:54,115 --> 00:09:56,900
seven, six, five,
228
00:09:56,900 --> 00:10:00,600
four, three, two, one.
229
00:10:03,428 --> 00:10:06,214
- Wow.
- Holy .
230
00:10:06,301 --> 00:10:11,393
- Plating queens, okay?
- Please, all four of you,
follow us. Thank you.
231
00:10:21,272 --> 00:10:25,929
Felix,
please bring us your dish.
232
00:10:26,016 --> 00:10:29,150
This is a pork belly
and cabbage dumpling
233
00:10:29,237 --> 00:10:32,675
made with a chili oil
that's my dad's recipe.
234
00:10:32,719 --> 00:10:34,982
Well, the aesthetics
are beautiful.
235
00:10:35,025 --> 00:10:36,157
They have
the perfect swirls on them.
236
00:10:36,244 --> 00:10:37,767
They look plump and fluffy.
237
00:10:41,249 --> 00:10:42,946
The dumplings themselves
and rolling the dough
out by hand
238
00:10:43,033 --> 00:10:44,731
is something that
I would learn with my mom.
239
00:10:47,385 --> 00:10:50,127
Felix, delicious.
240
00:10:50,171 --> 00:10:53,740
Very hard getting that pork
cooked within that dough.
You've nailed it.
241
00:10:53,740 --> 00:10:56,960
The one issue I have
is your dough.
242
00:10:57,047 --> 00:11:00,703
It's just a touch too thick
because it lingers.
243
00:11:00,747 --> 00:11:03,793
Apart from that,
it's a really good dish.
244
00:11:03,837 --> 00:11:05,447
The execution
is impeccable.
245
00:11:05,490 --> 00:11:07,754
It's flavorful, it's clean,
246
00:11:07,841 --> 00:11:10,278
the dough
is slightly under salted.
247
00:11:10,365 --> 00:11:12,759
But now I'm treating you
like I would talk to
a cook in my restaurant
248
00:11:12,846 --> 00:11:14,195
because that's the level
we're at.
249
00:11:14,282 --> 00:11:15,762
- Thank you.
- Thank you.
250
00:11:15,849 --> 00:11:18,286
Good job, Felix.
251
00:11:18,329 --> 00:11:20,767
Bri, can you please
bring up your dish?
252
00:11:26,076 --> 00:11:29,776
You have in front of you
a seabass with a fennel purée
253
00:11:29,863 --> 00:11:32,822
with a tomato medley
on the side,
254
00:11:32,866 --> 00:11:36,957
pickled serrano peppers,
and a fresh tomato water.
255
00:11:37,000 --> 00:11:39,046
The dish, it's bright,
it's vibrant.
256
00:11:39,089 --> 00:11:41,439
It's like something
on the cover of a magazine.
257
00:11:41,439 --> 00:11:42,789
Dying to get in there.
258
00:12:00,981 --> 00:12:05,855
Bri, the fish
is cooked beautifully.
Absolutely spot on.
259
00:12:05,899 --> 00:12:09,467
Nitpicking,
when you make your fennel purée,
it needs to be smooth.
260
00:12:09,554 --> 00:12:12,906
I don't like that slurry
going into that tomato water,
261
00:12:12,993 --> 00:12:15,909
and it affects the actual
contrast of the dish.
262
00:12:15,996 --> 00:12:18,999
Bri, I have to say, this dish
is firing on all cylinders.
263
00:12:19,042 --> 00:12:20,914
The aesthetic
I think is perfect.
264
00:12:20,914 --> 00:12:23,046
The tomato water gives it
a great acidity,
265
00:12:23,133 --> 00:12:26,441
and you've got the consistency
of it spot on.
266
00:12:26,484 --> 00:12:29,052
I think your seasoning here
is really what's bringing this
to the next level.
267
00:12:29,052 --> 00:12:31,228
That little chili serrano
really wakes it up.
268
00:12:31,272 --> 00:12:33,840
- Thank you.
- Thank you, Bri.
269
00:12:36,016 --> 00:12:38,540
- Really good job.
I'm so proud of you.
- Thank you.
270
00:12:38,583 --> 00:12:40,629
Fred, please.
271
00:12:45,590 --> 00:12:48,071
Tonight I made a dark chocolate
and tofu mousse
272
00:12:48,158 --> 00:12:50,073
with a kumquat purée,
273
00:12:50,160 --> 00:12:53,860
black cacao ash,
and kinako crumble.
274
00:12:56,514 --> 00:12:59,866
Um, let's just talk about the
elephant in the room, shall we?
275
00:12:59,953 --> 00:13:01,389
I'm talking about the tofu.
276
00:13:01,432 --> 00:13:04,087
99.9% of pastry chefs anywhere
277
00:13:04,174 --> 00:13:06,524
in the country tonight
would avoid tofu.
278
00:13:06,524 --> 00:13:09,310
I hope it tastes
as good as it looks.
279
00:13:09,397 --> 00:13:12,966
So this is vegan and dairy-free?
280
00:13:13,053 --> 00:13:14,315
- And gluten free, yes.
- And gluten free.
281
00:13:14,402 --> 00:13:16,012
That's very challenging, no?
282
00:13:23,063 --> 00:13:24,107
Fred, you're walking
the high wire here
283
00:13:24,194 --> 00:13:26,544
because you have salt,
284
00:13:26,544 --> 00:13:28,895
acid, sweet, bitter.
285
00:13:28,982 --> 00:13:30,679
You have all
the most difficult things
286
00:13:30,766 --> 00:13:33,334
to balance in a dessert.
287
00:13:33,421 --> 00:13:35,684
This dish is flying
across the high wire.
288
00:13:35,771 --> 00:13:38,426
- Bravo.
- Thank you.
289
00:13:38,513 --> 00:13:41,516
Yeah, I love your courage,
and I thought it was gonna
be dry, and it was not.
290
00:13:41,559 --> 00:13:44,432
- Fred, this is exceptional.
- Thank you.
291
00:13:44,432 --> 00:13:47,435
You know, it's hard to believe
you actually accomplished
that within 45 minutes.
292
00:13:47,478 --> 00:13:51,091
- Thank you.
- Thank you.
293
00:13:51,134 --> 00:13:53,789
I never thought
in my wildest dreams that tofu
could be that exceptional.
294
00:13:55,573 --> 00:13:57,140
Olivia, please step forward.
295
00:14:02,232 --> 00:14:05,018
This is
a pistachio crusted lamb
296
00:14:05,105 --> 00:14:06,933
with a white bean
and feta purée,
297
00:14:07,020 --> 00:14:09,022
a fennel pomegranate slaw,
298
00:14:09,022 --> 00:14:11,154
and a port
pomegranate reduction.
299
00:14:11,154 --> 00:14:13,287
Aesthetically, beautiful.
300
00:14:16,681 --> 00:14:18,335
Did you season the meat
before your crusted it?
301
00:14:18,379 --> 00:14:21,817
I believe so?
302
00:14:23,906 --> 00:14:26,474
In an ideal world,
I would have?
303
00:14:26,517 --> 00:14:28,606
- Better answer.
- Yeah.
304
00:14:28,693 --> 00:14:32,959
It's so ambitious
that I think that perhaps
305
00:14:33,046 --> 00:14:35,178
some of the technique
of seasoning
306
00:14:35,265 --> 00:14:37,180
are bringing it down
a little bit for me.
307
00:14:37,267 --> 00:14:38,965
The purée is delicious,
308
00:14:39,052 --> 00:14:40,967
but should I be
focusing on the purée
309
00:14:41,054 --> 00:14:42,620
as opposed the lamb chops?
310
00:14:42,620 --> 00:14:43,970
Here's the thing about this.
311
00:14:43,970 --> 00:14:45,362
When you've encrusted
312
00:14:45,406 --> 00:14:46,929
those lamb chops throughout,
313
00:14:46,973 --> 00:14:47,974
what you don't do
is then sit them
314
00:14:48,061 --> 00:14:51,194
in a puddle purée,
315
00:14:51,194 --> 00:14:54,023
because I go crispy on top,
soggy underneath.
316
00:14:54,067 --> 00:14:56,634
But I love the dish.
I think the dish is beautiful.
317
00:14:56,634 --> 00:14:58,201
- Good job.
- Thank you all.
318
00:14:58,288 --> 00:15:01,204
- Good job, Liv.
- Right, give us a moment.
319
00:15:01,291 --> 00:15:02,858
This is a tough decision.
320
00:15:04,294 --> 00:15:06,296
So, four exceptional dishes.
321
00:15:06,340 --> 00:15:08,037
Two for me were perfect.
322
00:15:08,081 --> 00:15:10,648
- It's a tough one.
- Yeah.
323
00:15:10,648 --> 00:15:12,694
- You guys in agreement? Yeah?
- We got it? Yeah.
324
00:15:12,737 --> 00:15:14,087
Let's do it.
325
00:15:19,179 --> 00:15:22,660
Right, this first apron
goes to a dish
326
00:15:22,660 --> 00:15:26,012
that showed an amazing
amount of confidence.
327
00:15:26,099 --> 00:15:29,102
And it was exceptionally
good looking dish,
328
00:15:29,189 --> 00:15:31,669
but it actually tasted
better than it looked.
329
00:15:31,669 --> 00:15:34,237
And I think this person
is definitely back to win.
330
00:15:34,237 --> 00:15:36,022
The apron goes to...
331
00:15:38,241 --> 00:15:42,245
- Fred.
- Thank you.
332
00:15:42,332 --> 00:15:43,420
Thank you so much, Chef.
333
00:15:43,464 --> 00:15:44,944
- Great job.
- Thank you.
334
00:15:44,987 --> 00:15:46,728
Absolutely amazing.
335
00:15:49,209 --> 00:15:54,170
So we have three great dishes
from three great cooks
336
00:15:54,214 --> 00:15:57,391
across a decade
of "MasterChef."
337
00:15:57,434 --> 00:16:02,396
This is a difficult one,
but this last apron goes to...
338
00:16:15,061 --> 00:16:16,932
This last apron goes to...
339
00:16:28,422 --> 00:16:31,207
- Yeah!
340
00:16:33,557 --> 00:16:37,300
I just got a MasterChef apron
for the second time with Fred!
341
00:16:37,387 --> 00:16:40,390
We're so excited.
342
00:16:40,477 --> 00:16:41,739
Even though
I didn't get an apron,
343
00:16:41,739 --> 00:16:44,525
I feel so glad to have
had the opportunity
344
00:16:44,612 --> 00:16:46,309
to be back in
the MasterChef kitchen at all.
345
00:16:46,396 --> 00:16:49,486
Maybe it was
a risky dish to do,
346
00:16:49,530 --> 00:16:51,749
but it was amazing to just
be able to come back
347
00:16:51,749 --> 00:16:55,536
and make something that
was taught to me by my mom.
348
00:16:55,623 --> 00:16:57,538
And I wouldn't take
anything back.
349
00:17:00,976 --> 00:17:03,544
We are 16 aprons down.
350
00:17:03,631 --> 00:17:06,112
Just four remaining aprons.
351
00:17:06,112 --> 00:17:08,462
Ready for the next battle?
352
00:17:08,505 --> 00:17:09,767
So are we.
353
00:17:09,767 --> 00:17:12,553
Samantha, season nine.
354
00:17:12,553 --> 00:17:15,469
Jaimee, season five.
355
00:17:15,512 --> 00:17:18,776
- Alejandro, season 11.
- Yeah!
356
00:17:18,776 --> 00:17:21,344
Finally, Keturah, season 10.
357
00:17:22,867 --> 00:17:24,913
Please make your way down.
358
00:17:26,784 --> 00:17:28,482
Welcome back, all four of you.
359
00:17:28,525 --> 00:17:30,658
- Alejandro.
- Chef.
360
00:17:30,745 --> 00:17:32,573
So happy you're back.
- I'm Alejandro.
361
00:17:32,660 --> 00:17:35,489
You may remember me
from season 11.
362
00:17:35,532 --> 00:17:37,143
Yeah! Come on!
363
00:17:37,230 --> 00:17:39,232
I almost made it to the finale.
364
00:17:39,319 --> 00:17:40,798
The third and final individual
365
00:17:40,798 --> 00:17:42,365
heading into the grand finale,
366
00:17:42,409 --> 00:17:44,802
Suu.
367
00:17:44,802 --> 00:17:46,282
Last time I was in
the MasterChef kitchen,
368
00:17:46,326 --> 00:17:48,676
I had a very hard time
editing myself
369
00:17:48,676 --> 00:17:51,157
because growing up in Cuba,
we did not have much food.
370
00:17:51,244 --> 00:17:53,463
So I hard time
putting things behind.
371
00:17:53,550 --> 00:17:55,378
Like, I just wanna, like,
cook everything at once.
372
00:17:55,422 --> 00:17:57,337
So just think about
what you got going on here
373
00:17:57,380 --> 00:17:58,599
- and start to edit that.
- Yes, sir.
374
00:17:58,686 --> 00:18:00,383
Make sure it all goes together.
Don't overcomplicate it.
375
00:18:00,470 --> 00:18:02,429
And so many opportunities
have come my way
376
00:18:02,472 --> 00:18:03,604
since I've been
in the MasterChef kitchen.
377
00:18:03,691 --> 00:18:05,388
I've been able to become
a private chef,
378
00:18:05,475 --> 00:18:07,608
but I feel that I have
unfinished business.
379
00:18:07,608 --> 00:18:09,566
I need to get that trophy
in my hands
380
00:18:09,610 --> 00:18:12,047
and go to sleep next to it
and know that I am the champion.
381
00:18:12,091 --> 00:18:17,400
Right, your 45 minutes
start now.
382
00:18:17,400 --> 00:18:20,186
Let's go. Come on, guys.
383
00:18:22,492 --> 00:18:25,495
What a lineup, by the way.
Four amazing cooks.
384
00:18:25,495 --> 00:18:27,628
They all need to exceed
our expectations.
385
00:18:27,671 --> 00:18:28,846
We wanna see their growth
since we last saw them here
386
00:18:28,846 --> 00:18:29,847
in the MasterChef kitchen.
387
00:18:29,934 --> 00:18:31,414
Jaimee from season five
388
00:18:31,414 --> 00:18:32,850
faced with some
serious bumps personally,
389
00:18:32,937 --> 00:18:35,984
but we fell in love
with Jaimee.
390
00:18:36,071 --> 00:18:38,204
I think I might pee my pants.
391
00:18:38,291 --> 00:18:41,294
Seven years ago,
392
00:18:41,381 --> 00:18:43,426
I had a lot of muscle spasms
all of the time.
393
00:18:43,513 --> 00:18:44,862
Okay? Come on,
you can do this.
394
00:18:44,949 --> 00:18:46,386
- Come on, baby. You got it.
- Let's go.
395
00:18:46,429 --> 00:18:49,345
- Don't give up.
- I'm so sad.
396
00:18:49,389 --> 00:18:51,956
- Come on.
- After "MasterChef,"
397
00:18:52,043 --> 00:18:55,438
I got diagnosed
with a neurological disorder
called dystonia,
398
00:18:55,525 --> 00:18:58,180
which affects essentially
my whole body.
399
00:18:58,224 --> 00:19:00,530
But it hasn't stopped me
from cooking.
400
00:19:00,530 --> 00:19:03,446
I'm also running
my own cake business now,
401
00:19:03,533 --> 00:19:06,884
and I am back to show the world
who I am now.
402
00:19:06,884 --> 00:19:08,886
- How are we feeling,
young lady?
- Good.
403
00:19:08,886 --> 00:19:10,584
Tell me about the dish.
404
00:19:10,627 --> 00:19:13,239
So I'm doing pan-seared
rainbow trout,
405
00:19:13,282 --> 00:19:16,981
salt and vinegar chips, and
then a tomato honey gastrique.
406
00:19:17,068 --> 00:19:19,288
- Man, you're back with
a vengeance, aren't you?
- Oh, yeah.
407
00:19:19,332 --> 00:19:21,769
You seem to be taking this
pressure just literally like
water off a duck's back.
408
00:19:24,467 --> 00:19:26,687
- That's not my choice is it?
- Yes, it is.
409
00:19:26,687 --> 00:19:29,211
That's down to the dish, girl.
Yeah? Good luck.
410
00:19:34,782 --> 00:19:36,479
hell.
411
00:19:36,479 --> 00:19:39,700
Showmanship doesn't win shows.
I'm not fazed.
412
00:19:39,787 --> 00:19:41,484
- Come on, baby!
- Come on, Keturah!
413
00:19:41,528 --> 00:19:43,704
- You got this.
- Right, Keturah. Welcome back.
414
00:19:43,791 --> 00:19:45,314
- Hi, Chef.
- How you feeling?
415
00:19:45,358 --> 00:19:46,489
My anxiety's trying
to come back,
416
00:19:46,576 --> 00:19:48,839
but I'm not going
to let her win today!
417
00:19:48,883 --> 00:19:51,929
My name's Keturah.
You'll remember me from
the tenth season.
418
00:19:51,929 --> 00:19:56,369
- Hey, do not crumble
under pressure, yeah?
- Okay. Thank you, Chef.
419
00:19:56,412 --> 00:19:58,719
I definitely struggled
with my anxiety.
420
00:19:58,719 --> 00:20:00,286
- Keturah's in meltdown.
421
00:20:00,286 --> 00:20:03,289
I didn't really believe
in myself.
422
00:20:03,332 --> 00:20:07,380
But this time around,
my anxiety is not going to
get the better of me.
423
00:20:07,380 --> 00:20:10,383
I'm here to win.
No one deserves it more
than me this time.
424
00:20:10,383 --> 00:20:13,603
So I'm making a fusion
of West African and East Asian.
425
00:20:13,603 --> 00:20:15,866
Wow, and the dishes are--
in terms of ingredients?
426
00:20:15,910 --> 00:20:20,306
It's a seafood pasta,
noodles from Korea,
427
00:20:20,349 --> 00:20:21,916
and then we also have
some uni loaves.
428
00:20:21,959 --> 00:20:23,526
We have a caviar
to top it off with.
429
00:20:23,613 --> 00:20:25,920
And the fusion together
is really, really lovely.
430
00:20:25,963 --> 00:20:27,443
- Good luck.
- Thank you so much.
431
00:20:27,487 --> 00:20:29,576
Oh, these nails.
432
00:20:29,619 --> 00:20:33,841
So, 22 minutes remaining.
Halfway. Come on, guys.
433
00:20:33,884 --> 00:20:35,538
Alejandro, what's up, baby?
How you feeling?
434
00:20:35,625 --> 00:20:37,888
- What's up, Joe?
- So what are you making?
435
00:20:37,932 --> 00:20:41,718
I'm making coffee rubbed
elk tenderloin
with a bourbon demi.
436
00:20:41,762 --> 00:20:43,546
Now, elk's tricky right?
Because it's pretty lean.
437
00:20:43,546 --> 00:20:45,766
My trick for this meat
is I'm starting early.
438
00:20:45,809 --> 00:20:48,334
- I'm letting it rest.
- Are you gonna slice it
or serve it whole?
439
00:20:48,377 --> 00:20:50,640
- I'm gonna slice it.
- Make sure you season
on the inside.
440
00:20:50,727 --> 00:20:52,642
- Yes, Chef.
- What kind of Alejandro
are we gonna see today?
441
00:20:52,729 --> 00:20:55,297
A lot more thoughtful
and a lot more refined.
442
00:20:55,341 --> 00:20:58,039
All right, my man.
Good luck.
443
00:20:58,082 --> 00:21:01,260
- You got this, Sam.
- Come on, Sam.
Just like at home.
444
00:21:01,303 --> 00:21:02,870
- Welcome back, girl.
- Thank you.
445
00:21:02,913 --> 00:21:04,567
- How have you been?
Love that.
- Good.
446
00:21:04,654 --> 00:21:06,439
Tell me about the dish.
What are you doing?
447
00:21:06,482 --> 00:21:08,005
I am making
egg yolk ravioli.
448
00:21:08,005 --> 00:21:10,007
Right, so that egg yolk
needs to be runny.
449
00:21:10,007 --> 00:21:11,792
- Needs to be runny.
Pasta cooked.
- Pasta super thin.
450
00:21:11,792 --> 00:21:13,359
- Yep.
- Last time round,
451
00:21:13,446 --> 00:21:15,665
you weren't handling
pressure well.
452
00:21:15,752 --> 00:21:17,841
I wasn't, no.
But I was also only
20 years old.
453
00:21:17,885 --> 00:21:21,454
I'm Samantha. I was on
season nine of "MasterChef."
454
00:21:21,541 --> 00:21:23,760
I was young,
I was new to the industry.
455
00:21:23,804 --> 00:21:26,807
Oh, no.
The gelatin didn't go in.
456
00:21:26,894 --> 00:21:28,591
But I made it to the top four.
457
00:21:28,635 --> 00:21:31,290
Samantha, promise me
you're gonna continue.
458
00:21:31,333 --> 00:21:34,467
Of course.
First thing I'm gonna do
is enroll in culinary school.
459
00:21:34,467 --> 00:21:37,687
I studied at the
International Culinary Center,
460
00:21:37,774 --> 00:21:40,516
and I graduated with my degree
in professional pastry arts,
461
00:21:40,560 --> 00:21:42,910
with all of the honors,
of course.
462
00:21:42,910 --> 00:21:44,390
- Welcome back. Good luck.
Good to see you.
- Thank you, Chef.
463
00:21:44,390 --> 00:21:46,043
- Good to see you.
- Come on, Sam!
464
00:21:46,043 --> 00:21:51,005
Go, Keturah! Go!
Go, girl!
465
00:21:51,048 --> 00:21:54,835
She's massacring those noodles
with those tongs.
466
00:21:54,835 --> 00:21:57,011
- Keturah.
- Yes, Chef?
467
00:21:57,054 --> 00:21:59,535
Easy on those noodles
with those tongs.
468
00:21:59,579 --> 00:22:02,495
- Delicate.
- It's my way of focusing.
469
00:22:02,582 --> 00:22:04,627
Those noodles have been cooking
for a very long time.
470
00:22:04,627 --> 00:22:08,065
Oh, .
471
00:22:08,065 --> 00:22:09,763
Come on, come on, come on.
472
00:22:09,806 --> 00:22:11,286
All right, hurry up,
hurry up, hurry up.
473
00:22:21,862 --> 00:22:24,386
Those noodles have been cooking
for a very long time,
474
00:22:24,430 --> 00:22:26,736
and they've been sitting
in water.
475
00:22:26,823 --> 00:22:29,130
- So that has the potential
of being very soggy and gummy.
- Soggy.
476
00:22:32,525 --> 00:22:33,874
Five minutes remaining.
Come on.
477
00:22:33,874 --> 00:22:37,660
Two aprons up for grabs.
Keep it going, guys, yes?
478
00:22:37,704 --> 00:22:41,751
Coming down to it.
Think about all the elements.
479
00:22:41,751 --> 00:22:43,449
Oh, look, Samantha's putting
the eggs in the ravioli.
480
00:22:43,536 --> 00:22:45,102
It's a very delicate point.
481
00:22:45,189 --> 00:22:47,104
Come on, Jaimee.
Good job.
482
00:22:47,104 --> 00:22:50,456
Let's go, baby!
Bring that energy, Alejandro!
483
00:22:50,456 --> 00:22:53,241
60 seconds to go!
One minute!
484
00:22:53,328 --> 00:22:55,330
Let's go! Let's go!
485
00:22:57,332 --> 00:22:58,986
That a girl. Good?
486
00:22:59,029 --> 00:23:02,468
Get the sauce in there!
Let's go, Sam!
487
00:23:02,511 --> 00:23:06,994
Five, four, three, two, one.
488
00:23:07,037 --> 00:23:10,780
And stop! Well done.
489
00:23:10,824 --> 00:23:14,001
Right, all of you,
please pick up those dishes
490
00:23:14,001 --> 00:23:15,045
and follow us through
to the MasterChef restaurant.
491
00:23:15,089 --> 00:23:16,395
Thank you.
492
00:23:25,665 --> 00:23:28,798
Okay, let's begin with Samantha.
Please bring us your dish.
493
00:23:28,842 --> 00:23:33,150
Today I made for you
a raviolo al huevo,
494
00:23:33,150 --> 00:23:34,891
so it is the egg yolk ravioli
495
00:23:34,935 --> 00:23:37,154
with a brown butter sage sauce.
496
00:23:37,241 --> 00:23:39,418
A known classic here
in the MasterChef kitchen.
497
00:23:39,461 --> 00:23:40,810
All right,
let's give it a try.
498
00:23:40,854 --> 00:23:42,943
So obviously the jeopardy
in this dish
499
00:23:43,030 --> 00:23:45,902
is always to make sure
that the yolk is still runny.
500
00:23:45,946 --> 00:23:49,645
We'll give the traditional cut,
and there we have it.
501
00:23:49,689 --> 00:23:51,647
- Perfection.
- Oh, it's beautiful.
502
00:24:00,177 --> 00:24:02,615
What can I say?
Perfect dish.
503
00:24:02,702 --> 00:24:04,965
A dish that I would happily
serve in my restaurant
504
00:24:05,052 --> 00:24:07,968
- anywhere in the world. Brava.
- Thank you.
505
00:24:08,011 --> 00:24:11,275
The egg is runny,
the sage is perfectly infused
in the beurre noisette.
506
00:24:11,362 --> 00:24:13,756
It speaks to everything that is
beautiful about Italian cuisine.
507
00:24:13,843 --> 00:24:15,758
- Thank you, Chef.
- I know you can go down
508
00:24:15,845 --> 00:24:18,500
one more notch on that pasta
and go a bit thinner,
509
00:24:18,544 --> 00:24:19,893
but it's a very solid dish.
510
00:24:19,936 --> 00:24:20,676
- Thank you, Chef.
- Great job.
511
00:24:23,462 --> 00:24:24,637
Jaimee.
512
00:24:28,641 --> 00:24:31,861
I did a pan-seared rainbow trout
513
00:24:31,948 --> 00:24:35,648
with a brown butter
lemon garlic sauce,
salt and vinegar chips,
514
00:24:35,691 --> 00:24:38,868
and a cherry tomato
and caper relish.
515
00:24:38,868 --> 00:24:41,654
I like the presentation.
The color combinations
are great.
516
00:24:41,741 --> 00:24:43,351
I know there's gonna be
freshness and acidity here.
517
00:24:43,438 --> 00:24:45,005
But it's very simple,
518
00:24:45,005 --> 00:24:46,789
so everything has
to be perfectly done.
519
00:24:57,234 --> 00:24:58,801
Jaimee, I like it.
520
00:24:58,801 --> 00:25:00,803
Rainbow trout cooked nicely.
521
00:25:00,803 --> 00:25:02,631
Trout nice and crispy.
522
00:25:02,675 --> 00:25:04,677
Absolutely perfect.
Good job.
523
00:25:04,720 --> 00:25:07,680
So the dish is super clean.
524
00:25:07,723 --> 00:25:09,725
You taste all
the individual ingredients.
525
00:25:09,769 --> 00:25:12,728
My question is
is it a little too everyday
526
00:25:12,772 --> 00:25:15,470
- for this circumstance?
- Thank you.
527
00:25:15,514 --> 00:25:16,689
Thank you.
528
00:25:18,517 --> 00:25:19,605
Next up, Alejandro, please.
529
00:25:21,998 --> 00:25:24,610
I have a coffee-rub
elk tenderloin
530
00:25:24,697 --> 00:25:26,394
with a bourbon demi-glacé,
531
00:25:26,481 --> 00:25:27,743
a sweet potato purée,
532
00:25:27,787 --> 00:25:30,006
wilted spinach,
and white asparagus.
533
00:25:30,050 --> 00:25:34,315
Alejandro, it looks boisterous.
It's got that attitude.
534
00:25:34,358 --> 00:25:37,274
It's like you're back
with such more confidence
this time round.
535
00:25:48,721 --> 00:25:52,246
Alejandro,
here's the thing about this.
536
00:25:52,289 --> 00:25:55,292
The elk's delicious,
but you exposed that protein,
537
00:25:55,379 --> 00:25:56,642
you need to season it between.
538
00:25:56,729 --> 00:25:59,296
So for me,
it's way under seasoned.
539
00:25:59,296 --> 00:26:00,602
I really enjoy this.
540
00:26:00,646 --> 00:26:03,257
The asparagus,
it needs some love,
541
00:26:03,300 --> 00:26:06,565
but that elk and the components
are all well and balanced.
542
00:26:06,608 --> 00:26:10,177
- Thank you, Chef.
- I have to say, I love every
component of this dish.
543
00:26:10,264 --> 00:26:12,266
I love the white asparagus.
I love the simplicity of it.
544
00:26:12,309 --> 00:26:14,660
I don't agree with them at all.
I think it's perfect
the way it is.
545
00:26:14,660 --> 00:26:15,878
- Good job.
- Thank you.
546
00:26:15,965 --> 00:26:19,316
Thank you, Alejandro.
547
00:26:19,316 --> 00:26:21,580
Keturah, please bring
your dish down. Thank you.
548
00:26:24,321 --> 00:26:28,761
This is a seafood pasta
with some uni layers, caviar,
549
00:26:28,761 --> 00:26:30,806
and then I tailed it
with a tomato salad
550
00:26:30,850 --> 00:26:33,200
pickled with blackberries.
551
00:26:33,243 --> 00:26:36,072
- Visually, for me I'm confused.
- Okay.
552
00:26:36,116 --> 00:26:38,771
Because there is
so much going on here.
553
00:26:38,858 --> 00:26:43,340
I'm also worried about
the Hoover Dam style plating
554
00:26:43,340 --> 00:26:47,301
where there's this huge,
you know, vat of sauce.
555
00:26:47,344 --> 00:26:49,042
I don't know if I need a chair
or a sick bag.
556
00:26:49,129 --> 00:26:50,391
I don't know.
557
00:27:04,013 --> 00:27:06,146
There is so much
going on here.
558
00:27:06,233 --> 00:27:08,061
I don't know if I need a chair
or a sick bag.
559
00:27:11,238 --> 00:27:12,021
Should we try it?
560
00:27:17,897 --> 00:27:18,724
Oh.
561
00:27:34,174 --> 00:27:37,351
Look, it's a very ambitious
thing you're trying to do here.
562
00:27:37,394 --> 00:27:41,398
The problem is
that it's not really unified
in any kind of way.
563
00:27:41,398 --> 00:27:42,965
I do like the spice.
564
00:27:42,965 --> 00:27:44,488
I think it's something
that's pleasant,
565
00:27:44,532 --> 00:27:47,404
but the noodles are overcooked.
566
00:27:47,404 --> 00:27:50,973
And then just this idea
of blackberries
working with caviar
567
00:27:51,060 --> 00:27:52,758
is just a far stretch.
568
00:27:54,498 --> 00:27:55,978
The dish is just too confusing.
569
00:27:56,065 --> 00:27:57,937
I'm as confused as my palate.
570
00:27:57,980 --> 00:27:59,678
I feel let down with this dish.
571
00:28:01,854 --> 00:28:03,290
Thank you very much
for your feedback, Chef.
572
00:28:03,333 --> 00:28:04,117
Thank you, Keturah.
573
00:28:06,423 --> 00:28:10,079
- Well, one's out.
So we got three.
- Well...
574
00:28:10,166 --> 00:28:14,780
Look, I think that elk dish
shows that he's got
some chops to stand on.
575
00:28:14,823 --> 00:28:17,478
- The trout
was cooked beautifully.
- That trout was great.
576
00:28:17,521 --> 00:28:20,568
I mean, think about Sam and
the flawlessness in that dish.
577
00:28:20,655 --> 00:28:22,788
Yeah. You good? Happy?
578
00:28:24,659 --> 00:28:26,443
Okay, so this first apron
579
00:28:26,443 --> 00:28:29,229
was clear cut based
on the cooking, the precision,
580
00:28:29,316 --> 00:28:31,231
and the honoring of ingredients.
581
00:28:31,231 --> 00:28:33,102
The apron goes to Miss Samantha.
582
00:28:33,146 --> 00:28:35,104
Here you go.
Well done, young lady.
583
00:28:35,148 --> 00:28:38,020
- Thank you.
Thank you, thank you.
- Fantastic work.
584
00:28:38,107 --> 00:28:40,893
- Congratulations, young lady.
- Congratulations.
585
00:28:40,980 --> 00:28:43,939
From here it becomes
a two-horse race.
586
00:28:45,811 --> 00:28:47,464
And quite honestly I'm torn
587
00:28:47,551 --> 00:28:50,337
because I would like
to hand you both aprons.
588
00:28:50,380 --> 00:28:54,602
But we have only one apron
to give, and, uh...
589
00:28:58,127 --> 00:29:01,478
We decided that because
of the complexity of the dish
590
00:29:01,565 --> 00:29:03,219
and the technique behind it,
591
00:29:03,263 --> 00:29:05,395
Alejandro is gonna be
receiving the apron.
592
00:29:05,439 --> 00:29:07,484
Thank you, Chef.
593
00:29:10,226 --> 00:29:12,141
Very difficult decision.
594
00:29:15,928 --> 00:29:18,495
Jaimee, a tremendous,
gallant effort, young lady.
595
00:29:18,495 --> 00:29:20,062
Continue climbing that ladder.
596
00:29:20,149 --> 00:29:21,585
Promise?
597
00:29:24,066 --> 00:29:29,768
- Yeah!
598
00:29:29,811 --> 00:29:32,292
Whoo! I'm in heaven right now.
599
00:29:32,335 --> 00:29:33,989
I still have a lot to prove,
especially to Chef Gordon,
600
00:29:34,033 --> 00:29:35,556
that I can do right
and I can listen.
601
00:29:35,599 --> 00:29:39,212
I'm crying like a baby!
602
00:29:39,255 --> 00:29:41,954
- I just got apron back.
- Yay!
603
00:29:42,041 --> 00:29:44,304
You did good.
You gotta be so proud of her.
604
00:29:44,391 --> 00:29:48,134
- She killed it.
They loved her dish.
- Thanks.
605
00:29:48,177 --> 00:29:50,397
I got to hear Gordon say that
I cooked my trout perfectly,
606
00:29:50,440 --> 00:29:54,053
so despite not getting
an apron, it still paid off.
607
00:29:54,096 --> 00:29:56,403
You won't see the last of me.
608
00:29:56,446 --> 00:29:59,319
- Very sad for Jaimee.
Like, my heart really--
- Yeah.
609
00:29:59,406 --> 00:30:01,060
I don't-- I hope we made
the right decision.
610
00:30:07,980 --> 00:30:11,810
It's all down to this.
Our last two aprons
up for grabs.
611
00:30:12,898 --> 00:30:15,552
Right, all four of you,
612
00:30:15,552 --> 00:30:19,034
45 minutes start now.
613
00:30:26,085 --> 00:30:28,914
- I hope y'all like it spicy.
- You got this, Mom.
614
00:30:28,957 --> 00:30:31,481
- Let's go, Gabe! Yeah!
- Come on!
615
00:30:31,525 --> 00:30:34,136
Thank you, thank you!
616
00:30:34,223 --> 00:30:38,010
Ten minutes gone.
Just over 35 minutes to go.
617
00:30:38,097 --> 00:30:40,316
- Shelly, welcome back, girl.
We good?
- Yes, Chef.
618
00:30:40,360 --> 00:30:42,275
- Feeling pretty good.
- Congratulations
on all the success.
619
00:30:42,318 --> 00:30:44,538
Thank you.
Hey, y'all, I'm Shelly.
620
00:30:44,581 --> 00:30:47,323
I'm back from season six.
621
00:30:47,367 --> 00:30:50,413
Before I came to "MasterChef,"
I was a kitchen assistant,
622
00:30:50,457 --> 00:30:53,590
but I knew that I wanted to
have something that was my own.
623
00:30:53,590 --> 00:30:56,942
So after "MasterChef,"
I went to culinary school
624
00:30:56,985 --> 00:30:58,857
and I started my own business
with my daughter.
625
00:30:58,900 --> 00:31:00,510
I'm coming back
with a vengeance.
626
00:31:00,554 --> 00:31:02,295
My plating is up to par.
627
00:31:02,338 --> 00:31:04,514
I know more ingredients.
628
00:31:04,558 --> 00:31:06,168
I've matured so much more
in the kitchen.
629
00:31:06,255 --> 00:31:08,040
They're not gonna know
what hit them.
630
00:31:08,040 --> 00:31:10,042
I'm so proud
of what you've become,
631
00:31:10,042 --> 00:31:12,044
and that taco business,
tell me about it.
632
00:31:12,131 --> 00:31:14,611
We sell Jamaican tacos,
so this is actually one
of our signature items.
633
00:31:14,655 --> 00:31:18,485
- It's a jerked chicken
dinner taco.
- 32 minutes to go. Good luck.
634
00:31:18,572 --> 00:31:20,530
- Thank you so much, sir.
I appreciate you.
- Welcome back.
635
00:31:20,574 --> 00:31:25,187
- Doing good, Mom.
- Señor Malcolm, how are we?
636
00:31:25,231 --> 00:31:27,537
- Aarón, que pasa, mi amigo?
- You have the makings
of a bread pudding.
637
00:31:27,581 --> 00:31:29,626
- Do I dare say that?
- Yes, sir.
638
00:31:29,626 --> 00:31:32,194
I'm going to make
an apple and dried cranberry
bread pudding
639
00:31:32,238 --> 00:31:35,502
with a spiced whipped cream
and a whiskey caramel sauce.
640
00:31:35,545 --> 00:31:37,547
Definitely my inspiration
is my daughter.
641
00:31:37,591 --> 00:31:39,332
She picked this dish. This is
her favorite thing to eat.
642
00:31:39,375 --> 00:31:42,465
- Well, that's beautiful.
- So I lost on a dessert.
643
00:31:42,509 --> 00:31:44,206
- So you're trying
to right a wrong?
- Right the wrongs, baby.
644
00:31:44,293 --> 00:31:46,513
- That's what I'm here for.
- I hear you.
645
00:31:46,513 --> 00:31:48,210
You may remember me from
season four. Malcolm. I'm back.
646
00:31:48,297 --> 00:31:50,386
Me losing
that cupcake challenge
647
00:31:50,430 --> 00:31:52,432
was almost in a sense
like losing in life.
648
00:31:52,519 --> 00:31:54,216
I was really sad,
649
00:31:54,303 --> 00:31:57,089
so I'm definitely winning
"MasterChef" this year.
650
00:31:57,132 --> 00:31:59,526
You got a lot going on,
my brother.
651
00:31:59,613 --> 00:32:02,050
- Best of luck to you, okay?
- Thank you, brother.
I appreciate it.
652
00:32:02,094 --> 00:32:04,226
- Mm. Joe.
- Hello, Sheetal.
653
00:32:04,313 --> 00:32:06,620
- 12 years.
I think we look good.
- Yes.
654
00:32:06,663 --> 00:32:11,016
Not bad for my age.
My name is Sheetal Bhagat
from season one.
655
00:32:11,103 --> 00:32:13,192
I ended up auditioning
for "MasterChef"
656
00:32:13,235 --> 00:32:16,238
based on just my passion
for food and spice
657
00:32:16,325 --> 00:32:18,414
and went all the way
to the semifinals.
658
00:32:18,458 --> 00:32:21,678
And I earned the title
of Spice Queen,
659
00:32:21,678 --> 00:32:23,811
and I launched
my own tequila brand
660
00:32:23,898 --> 00:32:25,465
which is infused with spice.
661
00:32:25,552 --> 00:32:27,641
This time I'm definitely
back to win.
662
00:32:27,684 --> 00:32:29,034
So what are you
gonna make for us?
663
00:32:29,121 --> 00:32:31,253
I'm doing
a halibut fish tostada.
664
00:32:31,297 --> 00:32:33,690
I think one of the things
I've learned is less is more.
665
00:32:33,777 --> 00:32:36,693
This is four ingredients,
and obviously my tequila, but--
666
00:32:36,693 --> 00:32:37,825
- That's courageous.
- Yeah.
667
00:32:37,912 --> 00:32:40,045
- Good luck.
- Thank you.
668
00:32:40,132 --> 00:32:42,264
Come on, Gabe!
669
00:32:42,308 --> 00:32:44,049
- Welcome back, bud.
- Hey, glad to be back, Chef.
670
00:32:44,049 --> 00:32:46,355
So good to see.
How you doing?
671
00:32:46,355 --> 00:32:49,141
Oh, I've been fantastic, Chef.
It's been a hell
of a couple years.
672
00:32:49,228 --> 00:32:50,272
You may remember me
from season eight.
673
00:32:50,272 --> 00:32:52,492
My name is Gabriel Lewis.
674
00:32:52,579 --> 00:32:55,147
Before "MasterChef," I was
fresh out of high school.
675
00:32:55,234 --> 00:32:57,062
You know,
I was a 19-year-old kid.
676
00:32:57,105 --> 00:32:59,064
Ironically, one of
the highlights of my season
677
00:32:59,151 --> 00:33:00,717
was my elimination.
678
00:33:00,717 --> 00:33:03,111
Young man, it's very rare
we see such raw talent.
679
00:33:03,155 --> 00:33:04,983
You've got the potential
to be huge in this industry.
680
00:33:05,026 --> 00:33:09,030
So I am personally
gonna send you
681
00:33:09,074 --> 00:33:10,727
to culinary school.
682
00:33:10,814 --> 00:33:14,209
- That's amazing.
- Gabriel!
683
00:33:16,255 --> 00:33:18,735
And it legitimately
changed my life.
684
00:33:18,735 --> 00:33:21,738
I've grown from a cook
to a professional chef.
685
00:33:21,738 --> 00:33:24,263
I won Best Chef 2019
in Oklahoma City.
686
00:33:24,306 --> 00:33:27,135
I'm back, I'm here,
and I'm in it to win it.
687
00:33:27,179 --> 00:33:29,746
This dish, Chef,
is my port wine glazed
bone in pork chop
688
00:33:29,833 --> 00:33:31,748
with my southern braised
collard greens and bacon
689
00:33:31,748 --> 00:33:33,185
served with
my chipotle corn purée
690
00:33:33,228 --> 00:33:34,534
and some caramelized
pearl onions.
691
00:33:34,621 --> 00:33:35,752
I love that. Welcome back.
692
00:33:35,839 --> 00:33:37,537
Thank you. I appreciate you.
693
00:33:37,537 --> 00:33:41,497
We're coming down to
the last ten minutes remaining
694
00:33:41,541 --> 00:33:42,846
for the final battle.
695
00:33:42,890 --> 00:33:44,761
Two aprons up for grabs.
696
00:33:44,761 --> 00:33:46,111
It's anyone's game.
697
00:33:48,852 --> 00:33:50,767
- Mad good.
- Perfect.
698
00:33:50,854 --> 00:33:53,727
I'm drawing my attention
towards Shelly.
699
00:33:53,770 --> 00:33:57,557
The seasoning on
that jerked chicken taco
smells amazing.
700
00:33:57,557 --> 00:33:59,515
She's gonna put coconut rice
in there as well.
701
00:33:59,559 --> 00:34:01,300
Starch on starch,
can that be risky?
702
00:34:01,343 --> 00:34:04,781
- Mm.
- Oh, yeah, that's coming out.
703
00:34:04,781 --> 00:34:07,306
I have to say,
Malcolm has a slight edge.
704
00:34:07,349 --> 00:34:09,221
When you're playing
for your family,
705
00:34:09,308 --> 00:34:12,224
it's such an emotional
power surge within you
706
00:34:12,224 --> 00:34:14,139
that you don't want
to let anybody down.
707
00:34:14,182 --> 00:34:17,055
- Right.
- A little longer.
We'll let it rest.
708
00:34:17,098 --> 00:34:18,534
I'm looking
at Gabriel's pork chops,
709
00:34:18,578 --> 00:34:20,797
the caramelization,
the color on them.
710
00:34:20,797 --> 00:34:22,147
That's gonna be tough to beat.
711
00:34:22,234 --> 00:34:23,583
I'm so proud of him.
I really am.
712
00:34:23,583 --> 00:34:24,584
I just hope he can pull it
out of the bag,
713
00:34:24,671 --> 00:34:27,587
because the competition is rife.
714
00:34:27,587 --> 00:34:29,806
Sheetal's halibut
looks a little bit white.
715
00:34:29,893 --> 00:34:32,766
Wouldn't you have put
a little color on it in
the cooking technique?
716
00:34:32,809 --> 00:34:33,941
Wouldn't you want
a little bit of caramelization?
717
00:34:34,028 --> 00:34:36,335
Yes.
718
00:34:36,378 --> 00:34:40,339
We're coming down to
the last 60 seconds remaining.
719
00:34:40,382 --> 00:34:43,342
- Come on, guys.
- Oh, my God.
720
00:34:43,385 --> 00:34:46,388
Here we go.
721
00:34:46,432 --> 00:34:48,260
Look at that caramel sauce
with Malcolm. Look at that.
722
00:34:48,347 --> 00:34:50,262
- Come on, Malcolm.
- Let's go, Gabe.
723
00:34:50,349 --> 00:34:53,178
- Heard, Chef.
- There you go, Shelly.
Let's go.
724
00:34:53,265 --> 00:34:54,570
Come on, guys.
725
00:34:54,614 --> 00:34:57,834
Ten, nine, eight,
726
00:34:57,834 --> 00:35:00,837
seven, six, five,
727
00:35:00,837 --> 00:35:04,406
four, three, two, one.
728
00:35:08,193 --> 00:35:09,977
That was incredible.
729
00:35:10,064 --> 00:35:11,500
We kept the best till last.
730
00:35:11,544 --> 00:35:14,112
The last two aprons.
Let's go. Thank you.
731
00:35:20,422 --> 00:35:21,336
Gabriel, please bring
your dish forward.
732
00:35:25,775 --> 00:35:29,431
So today I have
a bone-in port wine glazed
pork chop
733
00:35:29,475 --> 00:35:30,867
with some Southern style
braised greens,
734
00:35:30,954 --> 00:35:33,435
a chipotle corn purée.
735
00:35:33,479 --> 00:35:34,871
I can tell that you treated
the pork chop
736
00:35:34,871 --> 00:35:37,309
with a very flavorful rub.
737
00:35:37,309 --> 00:35:40,616
It's evident because of the
caramelization on the outside.
738
00:35:40,660 --> 00:35:43,228
I just hope
it's cooked perfectly.
739
00:35:43,228 --> 00:35:45,752
Otherwise, game over.
740
00:35:45,795 --> 00:35:47,580
Yes, Chef.
741
00:35:58,330 --> 00:36:00,810
I just hope
it's cooked perfectly.
742
00:36:00,854 --> 00:36:03,248
Otherwise, game over.
743
00:36:03,335 --> 00:36:05,032
Yes, Chef.
744
00:36:18,654 --> 00:36:20,830
Young man, it gives me
great pleasure to say
745
00:36:20,874 --> 00:36:23,659
the pork's nailed beautifully.
It's cooked to textbook.
746
00:36:23,703 --> 00:36:26,053
The sauce,
yeah, rich, inviting,
747
00:36:26,140 --> 00:36:27,620
and you've got that heat.
748
00:36:27,663 --> 00:36:29,274
Absolutely spot on.
749
00:36:29,361 --> 00:36:31,928
That is delicious.
Great job.
750
00:36:31,928 --> 00:36:33,452
Thank you, Chef.
751
00:36:33,495 --> 00:36:34,931
Here's something I tell
all my cooks.
752
00:36:35,018 --> 00:36:36,281
When you have
a big piece of protein,
753
00:36:36,281 --> 00:36:38,892
you need to season it
like a pretzel
754
00:36:38,935 --> 00:36:42,417
because the crust
has to be the seasoning
for the flesh inside.
755
00:36:42,461 --> 00:36:44,811
You did that. Bravo.
756
00:36:44,811 --> 00:36:46,421
- Thank you. I appreciate it.
Thank you.
- Thank you, Gabe.
757
00:36:48,336 --> 00:36:50,033
Miss Shelly, can you please
bring up your dish?
758
00:36:52,862 --> 00:36:55,604
This is
a jerk chicken dinner taco
759
00:36:55,691 --> 00:36:58,955
so it has coconut rice, peas,
sweet plantains, jerk chicken,
760
00:36:58,955 --> 00:37:02,524
- and then you have
a slaw on top.
- I think it's a bold move
761
00:37:02,568 --> 00:37:05,875
to stick a Jamaican inspired
dish inside a taco,
762
00:37:05,919 --> 00:37:07,747
and then you're putting
coconut rice on top of that.
763
00:37:07,834 --> 00:37:09,183
Let's dive in.
764
00:37:16,408 --> 00:37:20,760
Shelly, this is a special taco.
765
00:37:20,760 --> 00:37:23,980
- Thank you.
- The dish is delicious.
766
00:37:23,980 --> 00:37:26,331
I just don't think
it needs the rice.
767
00:37:26,418 --> 00:37:28,333
But the chicken's delicious.
Well done.
768
00:37:28,333 --> 00:37:31,336
All right.
Thank you, Chefs. Thank you.
769
00:37:31,379 --> 00:37:33,425
Malcolm, please bring
your dessert down.
770
00:37:37,646 --> 00:37:41,433
So this is a dried
cranberry apple bread pudding,
771
00:37:41,433 --> 00:37:44,871
and I have a bourbon caramel
that you literally
just pour on top.
772
00:37:44,871 --> 00:37:46,786
It's festive.
That's what I love about you.
You cook with heart.
773
00:37:46,873 --> 00:37:49,528
- So, yeah, can't wait
to get in there.
- Thank you.
774
00:37:49,571 --> 00:37:51,356
This is my daughter's
favorite dish.
775
00:37:57,449 --> 00:37:59,973
Look, this is a bear hug
of a dish.
776
00:38:00,016 --> 00:38:04,934
It's sweet, it's chewy,
but kinda crusty and caramely
at the same time.
777
00:38:04,978 --> 00:38:07,372
Really nice.
778
00:38:07,415 --> 00:38:10,375
Listen, this thing
means so much to you,
and I can taste that.
779
00:38:10,462 --> 00:38:11,811
I think the problem
with this dish
780
00:38:11,898 --> 00:38:14,335
is the three individuals
standing behind you.
781
00:38:14,379 --> 00:38:16,598
- Yup.
- We only have two aprons left,
782
00:38:16,685 --> 00:38:19,688
and it's good,
but is it good enough?
783
00:38:19,732 --> 00:38:21,429
- Thank you, Chef.
- Thank you.
784
00:38:21,473 --> 00:38:23,126
Sheetal, please bring us
your creation.
785
00:38:27,696 --> 00:38:31,613
I have a tostada that is built
on a corn tortilla.
786
00:38:31,700 --> 00:38:34,834
Halibut is my protein.
I have an avocado crema.
787
00:38:34,921 --> 00:38:38,359
And then I have
a special guajillo sauce
that uses tequila.
788
00:38:38,403 --> 00:38:39,404
Let's get in there, shall we?
789
00:38:47,455 --> 00:38:51,503
Sheetal, the first bite's
refreshing. It's good.
790
00:38:51,590 --> 00:38:52,852
My one issue here
is that the actual halibut,
791
00:38:52,939 --> 00:38:55,724
the star, is slightly dry.
792
00:38:55,811 --> 00:38:57,857
Everything else, the components,
the acidity, the heat,
793
00:38:57,857 --> 00:39:00,729
- is delicious.
- Thank you.
794
00:39:00,816 --> 00:39:03,732
It has a lot of great
components to it as far as
a traditional tostada.
795
00:39:03,819 --> 00:39:05,865
Beautiful crema.
The tostada's nice and crispy.
796
00:39:05,952 --> 00:39:07,562
The slaw is not over acidulated.
797
00:39:07,606 --> 00:39:09,434
- Thank you.
- Thank you.
798
00:39:15,614 --> 00:39:18,878
The unfortunate news
is that we've only got
two aprons left,
799
00:39:18,965 --> 00:39:21,533
the last in this competition.
800
00:39:21,620 --> 00:39:22,969
And the first apron
we're gonna give out
is to a cook
801
00:39:23,012 --> 00:39:26,451
who we felt had the most
technically complex flavors.
802
00:39:26,538 --> 00:39:28,888
We can see personal touch.
803
00:39:28,888 --> 00:39:32,457
For the reason, we're gonna give
our first apron to...
804
00:39:33,806 --> 00:39:35,111
Shelly.
805
00:39:38,550 --> 00:39:40,508
- Here you go, Shelly.
Congratulations.
- Thank y'all so much.
806
00:39:40,552 --> 00:39:42,597
- Thank you.
- Okay, put that on.
807
00:39:42,641 --> 00:39:45,252
- Great job, Shelly.
- Thank you.
808
00:39:46,906 --> 00:39:50,126
So what we have left here
is three great dishes.
809
00:39:50,126 --> 00:39:54,914
In any other season,
we'd be giving out
three other aprons.
810
00:39:54,914 --> 00:39:59,484
But unfortunately, there can
only be one last winner.
811
00:39:59,571 --> 00:40:01,268
This apron goes to...
812
00:40:02,791 --> 00:40:04,750
Gabriel.
813
00:40:06,578 --> 00:40:09,711
Good job.
814
00:40:09,711 --> 00:40:11,800
- Keep on keeping on, man.
- Will do. Thank you.
815
00:40:11,887 --> 00:40:13,367
- Good stuff.
- Great job. Nice work, y'all.
816
00:40:13,411 --> 00:40:15,587
Good job.
817
00:40:15,587 --> 00:40:17,502
Thank you, Chefs.
This means the world to me.
818
00:40:26,902 --> 00:40:28,817
The second time around
you can expect
819
00:40:28,904 --> 00:40:31,603
a more confident, charismatic,
and talented chef
820
00:40:31,690 --> 00:40:34,083
instead of that home cook
that you witnessed back
in season eight.
821
00:40:34,127 --> 00:40:35,737
Congratulations.
Congratulations.
822
00:40:35,824 --> 00:40:37,522
- Congrats, you guys.
- Good job.
823
00:40:37,609 --> 00:40:40,612
I thought that dish
was authentic enough
824
00:40:40,699 --> 00:40:43,615
and hard enough to show
the elevation of my cooking.
825
00:40:43,702 --> 00:40:46,095
I wasn't just cooking for me,
I was cooking for my baby girl,
826
00:40:46,139 --> 00:40:48,620
and unfortunately,
I just didn't get the job done.
827
00:40:48,663 --> 00:40:51,057
- Yes.
- Yes.
828
00:40:51,100 --> 00:40:53,538
"MasterChef" season 12!
829
00:40:53,581 --> 00:40:55,757
And I'm back to win.
Let's go!
830
00:41:02,024 --> 00:41:04,070
- 20 aprons. We did it.
- Great job, huh?
831
00:41:04,113 --> 00:41:05,724
- Yes, yes.
- Man.
832
00:41:05,767 --> 00:41:07,769
I think we're on
for one of the best,
833
00:41:07,813 --> 00:41:09,989
the most competitive seasons
in the history of "MasterChef."
834
00:41:10,032 --> 00:41:12,861
- I agree.
- Game on. This is
going to be epic.
835
00:41:12,948 --> 00:41:16,778
Next time, the top 20
take on the first
elimination challenge...
836
00:41:16,865 --> 00:41:18,737
Tonight your challenge
is to use the dish
837
00:41:18,780 --> 00:41:21,479
that sent you home
as inspiration for a new dish.
838
00:41:21,522 --> 00:41:23,655
and a trip down memory lane...
839
00:41:23,655 --> 00:41:27,310
Since my elimination,
that dish has haunted me.
840
00:41:27,397 --> 00:41:30,749
...to prove if their skills
have leveled up from last time.
841
00:41:30,792 --> 00:41:32,228
This is definitely
my shot at redemption.
842
00:41:32,315 --> 00:41:34,361
- The standard's up there.
- There we go. There we go.
843
00:41:34,448 --> 00:41:36,798
I got a San Antonio puffy taco.
844
00:41:36,798 --> 00:41:38,800
- Whoa!
- Yeah.
845
00:41:38,844 --> 00:41:40,628
That is redemption in a bowl
beyond belief.
846
00:41:40,672 --> 00:41:42,238
There's texture
all over the place.
847
00:41:42,325 --> 00:41:43,588
That's what truly
makes it memorable.
848
00:41:43,675 --> 00:41:46,112
Your ambition outpaced
your ability.
849
00:41:46,155 --> 00:41:48,375
We'll see if there's something
that's redeeming enough
850
00:41:48,462 --> 00:41:49,724
to overlook the obvious.
851
00:41:57,689 --> 00:42:00,605
Master Chef returns with
former contestants back to win.
68119
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