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00:11Welcome to the Grand Finale.
00:13Let's start with the appetizer round.
00:17We cook shoulder to shoulder, three very different dishes.
00:20The pressure couldn't be higher.
00:21Whoo!
00:22She's pretty.
00:23Oh, yeah, Aidy, that looks good.
00:27A little spicy, watch it.
00:28Mmm.
00:29Today I've made for you a steamed red snapper.
00:32Young man, I just love the effort you put in.
00:34The fish is cooked beautifully.
00:35This is a great story about beauty and the bounty
00:38of Mexican cuisine.
00:39You done good, matey.
00:40You done good.
00:41It feels like a salad with fish.
00:45Now, it is time for the entree round.
00:48After that appetizer, I'm feeling that I've really
00:51got to step up my game.
00:52You feel me?
00:53You feel me?
00:54Let go.
00:55Jake is really working on that mole.
00:57There are so many components to the dish.
01:00He is falling behind.
01:01Oh, no.
01:02So that fillet nowhere near cooked.
01:06Tonight, the entree round continues.
01:09You still need a second.
01:11Those fillets are still in the oven.
01:13It's going to come down to the wire.
01:13Come on, Jake.
01:14Keep it moving.
01:15Whoa!
01:16Whoa!
01:17It is tender.
01:18It is seasoned beautifully.
01:19It's your best course of the competition so far.
01:21Followed by dessert.
01:23Who's ready for a dessert and a show?
01:25250,000.
01:26Right now.
01:27Oh, yeah.
01:27All you got to do is reach forward.
01:29Oh, there I go.
01:30There she goes with the glaze.
01:31Pour that into my mouth.
01:33Oh, no.
01:34Is Peter going to make it?
01:35Jake's now starting to pipe.
01:37It's going to come out like a milkshake.
01:39I am a mess.
01:42You took a big risk.
01:43Did some professional pastry techniques.
01:46You did a great job.
01:46And finally, a winner is crowned.
01:49America's next MasterChef is...
01:59Let's go, Peter!
02:02Yes!
02:03You need a second.
02:04Wow.
02:06Bloody hell.
02:07Those fillets are still in the oven.
02:09Oh, my gosh.
02:11Let me set it out.
02:15Mmm.
02:16Bang.
02:1812 minutes to go, guys.
02:20Come on.
02:21Woo!
02:22Woo!
02:26Woo!
02:27Woo!
02:27Woo!
02:27Woo!
02:27I nailed it.
02:29Yo, Jake, how's the duck looking?
02:30All right.
02:31We got that right here.
02:32Take a look.
02:33Oh!
02:33Woo!
02:35There you go.
02:38You got to speed it up.
02:39Oh, boy.
02:40OK.
02:41Check your protein, Peter.
02:42Check.
02:43Check.
02:45Woo!
02:46It looks good.
02:48Yeah.
02:49Now we're good.
02:50This one's good.
02:52Woo!
02:52Let's go!
02:55Woo!
02:56Woo!
02:57Woo!
02:57Woo!
02:58Woo!
02:58Woo!
02:59Woo!
02:59Woo!
03:05Three minutes to go.
03:06Jake, Katie, Peter.
03:07Three minutes.
03:08Start placing.
03:08Let's go!
03:10Woo!
03:12Woo!
03:13All right.
03:13We got three proteins.
03:15All needs to be medium rare.
03:18It's good?
03:18Mm-hmm, Jake.
03:19Four, one!
03:20Two.
03:23Oh, no.
03:25You're seeing it, right?
03:26You're seeing it, right?
03:27OK.
03:28Say no more.
03:30Oh, that looks amazing, Aidy.
03:32I'm working, Aidy.
03:34Come on, Jake.
03:34Keep it moving.
03:35Yeah, pick up the pace.
03:37Down a little wire.
03:38Looking good.
03:39Looking good.
03:40Woo!
03:4360 seconds to go.
03:45Come on.
03:46Woo!
03:48sham!
03:48Does Jake have everything? Do you guys have some mushrooms on there?
03:51Oh, my God, dude.
03:53That's good.
03:55Steady hand! Steady hand! Steady hand!
03:59Here we go.
04:01Come on.
04:03Ten!
04:04Nine!
04:05Eight!
04:06Seven!
04:07Six!
04:08Five!
04:09Four!
04:10Three!
04:10Two!
04:11One!
04:12Well done!
04:21Oh!
04:22Yo, great job.
04:23Oh, my God.
04:24Oh, my God, dude.
04:25That was epic.
04:26Wow, wow, wow.
04:28What a cook.
04:29What a time.
04:30I knew coming into this, the cook on the filet was going to be big.
04:32It's the hero protein, and I think I nailed it.
04:35You know, there's a little bit of nerves and butterflies,
04:37because you never know what the judges are going to say,
04:38so we'll see.
04:41Look at him go. He's so passionate.
04:43I am so happy with so much that's on my plate right now,
04:46but the cook on the duck might be more towards the medium side of the spectrum,
04:50but I cooked my heart out, and all of those flavors are right there.
04:56What an extraordinary, exciting round.
04:59Please make your way back into the front.
05:01Well done.
05:07First up, Heidi.
05:12Let's go, Heidi.
05:13I am definitely nervous going into this tasting.
05:16My last dish wasn't great, and now I feel like I'm behind,
05:20so the stakes are high.
05:23I made for you a venison tenderloin with a Madagascar green peppercorn sauce,
05:28a goat cheese stuffed zucchini blossom, and a parsnip puree.
05:32This looks stunning.
05:34To the naked eye, even without tasting it, it's exceptional.
05:37Great job.
05:38Thank you, Chef.
05:38Really good.
05:42Shall we?
05:42Yeah.
05:49It's a perfect mid-rare.
05:57Heidi, when I have a dish that I like, I get a little country.
06:03Baby!
06:04Let me tell you about this!
06:09This feels like you again.
06:11I was looking for you.
06:12This is you!
06:14Oh, my gosh.
06:16Heidi, this thing tastes as good as it looks, let me tell you.
06:19Delicious.
06:19It's actually...
06:21Whoo-hoo-hoo!
06:23It is tender.
06:25It is seasoned beautifully, and it's just a perfect cook on the better side.
06:28That's very hard to do.
06:29And even down to the zucchini blossoms, I thought the ghost cheese inside would be a little bit
06:33a step too far, but it's actually quite nice.
06:35It's your best course at the competition so far.
06:37Thank you, Chef.
06:38Thank you, Chef.
06:43This dish reminds me of what you might have in a one-star Michelin or in a high-end bistro
06:47in Paris.
06:48The cream sauce is technically perfect, very, very difficult to do.
06:51Good job.
06:56Wow, what a comeback.
06:57Good job, ladies!
07:03Okay, Jake, please come forward.
07:07Let's go, Jake!
07:08Jake, bring it home!
07:10This dish, it's a big risk.
07:12I think this might be my most ambitious dish of this entire competition, but I think what
07:17it all comes down to for me, it's that duck breast.
07:20Thank you, everyone.
07:22The entree I prepared for you today I call Holy Mole.
07:25It is a pan-roasted duck breast with a mole poblano, Mexican red rice, truffles, and cilantro
07:31lime sauce.
07:32Young man, it looks great.
07:34You've got to have balls of steel to do a mole in 60 minutes.
07:37I'm hoping it works.
07:39Great caramelization of the duck.
07:40I'm concerned of how it is cooked in there, but let's see what it's like inside.
07:45Temp on the duck.
07:46Aiming for medium rare.
07:48Medium rare?
07:58Yeah!
08:13It looks great.
08:15Every game is perfect.
08:16You're absolutely perfect.
08:23It is a good game.
08:25Actually, I can't do it.
08:32Jake, the mole is good.
08:36Yes!
08:36Let's get that absolutely clear.
08:41I love what you finished with that little bitter Mexican chocolate.
08:44Then you grab a truffle, right, which makes no sense here whatsoever.
08:49Stop thinking that 200 kilo truffles will lift the dish.
08:52The sauce lifts the dish.
08:53Yes, chef.
08:54Emily, did you ever take you truffle hunting?
08:57We have gone foraging several times, but I'll tell you what,
09:00I told him not to put the truffle on that dish.
09:04The call-out happens.
09:07Your girlfriend's always right?
09:09Jake, you should listen.
09:10Always.
09:12Young man, honestly, really well done.
09:15Thank you, chef.
09:17Your mole is very good.
09:20The duck itself, very delicious,
09:22very nicely seasoned,
09:24but the rice here needed about 10 more minutes of cooking.
09:29It feels very chewy, but good job.
09:34Thank you, chef.
09:35So, listen, I disagree with Tiffany.
09:37I think the rice is delicious.
09:38I think that it's rich.
09:40I like the concentration of tomato in it,
09:42and the whole thing really, really works.
09:45It's a piece of art.
09:46Good job, Jake.
09:47Thank you, Jake.
09:47Thank you, Jake.
09:50Good job, Jake.
09:52Thank you, buddy.
09:52Right, too.
09:53Oh, good job.
09:54Good job.
09:55Okay, finally, Peter.
09:57Let's do it.
09:58Let's go, Robo!
10:01I know I had some issues with the steak,
10:03but I feel good at what I did,
10:05and so I'm happy to see what the judges think.
10:08For my entree today,
10:09I've made a suya spiced beef filet,
10:12tamarind reduction sauce,
10:13plantain puree,
10:14plantain chips,
10:15and a scotch bonnet relish.
10:18Peter, I think this dish is stunning.
10:20I mean, it's simple,
10:22but yet still elegant.
10:23Great job.
10:24Thank you, Chef.
10:25Let's take it.
10:26Shall we?
10:36Peter, my beef is delicious.
10:37It is.
10:38Melt in the mouth moment,
10:39let me tell you.
10:40Let's go, Pete!
10:41I love the tartness of the sauce.
10:43I think this is your best course of the night.
10:45So far, as well, young man.
10:50The protein here is perfectly cooked.
10:53Beautifully glistening with that medium rare.
10:56I love the relish.
10:58Love the scotch bonnet that we're getting.
10:59It's like this fruity note that you get from the heat,
11:02which really balances the dish.
11:04This is very good.
11:08You cooked the best we've seen you cook.
11:11It tastes like a well-executed filet dish,
11:14and everything's spot on.
11:17Great job, Peter.
11:20Good job, Peter.
11:21Good job, Peter.
11:25Jake, Haley, Peter, well done.
11:27We need a moment.
11:28All three of you, head back into that kitchen,
11:30clear down your stations,
11:31and get ready for the final round.
11:33Let's go.
11:35Good day, Haley.
11:36Good day, Haley.
11:38Good day, Haley.
11:38Good day, Haley.
11:38Good day, Haley.
11:39Good day, Haley.
11:39Oh, I know, I know, I know, I know.
11:42Let's go, final round.
11:45So, two courses in.
11:46Let's start off with Haley first.
11:48South African-inspired.
11:50That black cod, I would say,
11:51it was one of the most lacklust appetizers.
11:53It was an incomplete dish.
11:54Yeah, but man, she pulled it back
11:55in the entree round with that venison.
11:57Absolutely exceptional.
11:58Holy moly is a fun name, bro.
12:01It is, and it really describes
12:03how I felt after, too.
12:04So, Jake's menu so far tonight
12:06is Mexican-inspired.
12:07We started off with that prawn
12:08and octopus taco.
12:09Sure stopper.
12:10And for his entree round,
12:12Jake went with the duck.
12:13That was good.
12:13But there was just too much going on there.
12:15I didn't feel like the truffles were needed,
12:17and the rice was definitely undercooked.
12:19It was not Mexican.
12:21It's a fact.
12:22Cook on your steak was beyond perfect, though.
12:23Lovely, lovely, lovely.
12:25Peter's menu tonight
12:26was a Nigerian-inspired menu.
12:28That snapper.
12:29It was good,
12:30but when it came to the entree round,
12:32that soy sauce,
12:33filet mignon, exceptional.
12:35It was his best plate.
12:35I've seen him cook it so far
12:36in this competition.
12:37Pete, how are you feeling
12:38about the next round?
12:39I'm excited.
12:40How are you feeling?
12:41Not as excited as you.
12:43Well, pros and cons.
12:44A little nervous.
12:45At this point,
12:46it's still anyone's game.
12:47I mean, they still have to execute
12:48on the dessert.
12:51It's a complete toss-up.
12:52It's going to come down.
12:53It is.
12:53It's going to come down
12:53to the final final play of the game.
12:54Yes.
12:56Guys, please,
12:57make your way back to the front.
12:58Well done.
13:00I think Pete and I
13:02were neck and neck
13:03after the appetizer,
13:04but Haiti's entree
13:05was darn near flawless.
13:07So going into the dessert round,
13:09I want to show how ambitious I am.
13:12This is my opportunity
13:13to win it all,
13:14and I can't afford
13:15to play it safe.
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13:45Here we go.
13:46Time for the final round.
13:48The desserts.
13:54We don't have to tell y'all
13:55that this is the most difficult round.
13:57Baking requires precision
13:59every step of the way.
14:01One mistake,
14:02and there's no going back.
14:04Chef.
14:04Okay, you will have one hour
14:07to make us your delicious desserts.
14:09Please, tell us what you're making.
14:11Let's start with Jake.
14:12I am going to prepare for you
14:14a sweet corn profiterole
14:15with a roasted corn
14:16white chocolate ganache,
14:17corn soil,
14:18a chanterelle ice cream,
14:20and a blueberry coulis.
14:21Ooh la la.
14:22Heidi, what are you making?
14:23I am making a mirror glazed
14:25marula chocolate mousse
14:27with a raspberry coulis pistachio dust
14:30and a brownie crumble.
14:31Wow.
14:32And Peter, what are you making?
14:33I'm making a spiced coconut mousse,
14:36a hibiscus gel,
14:37and a chocolate coconut husk.
14:39Ooh la la.
14:40Wow.
14:43They sound amazing.
14:45Right.
14:46Are you three ready?
14:48Yes, Chef.
14:49Your 60 minutes
14:52starts now.
14:53Let's go, guys.
14:54Come on.
14:55Let's go.
14:58Let's go.
14:58That's good.
14:59That's good.
15:00Thanks.
15:03Blueberries.
15:03Perfect.
15:04Okay.
15:04Coconut cream.
15:05I've been in the bottom
15:06a couple times
15:07for desserts in this competition.
15:08That's not my forte,
15:10but tonight I'm ready
15:11to show that I can do it.
15:14Katie, what you got
15:15going on down there?
15:16We got a mousse,
15:17we got brownies,
15:18we got all sorts of things.
15:19Oh, yeah.
15:21Jake, what do you got
15:22in the stand mixer?
15:23I got cream whipping.
15:25I want to get it
15:25out of the way right now
15:26so I don't have to
15:26mess around with it later.
15:27Good call.
15:28Dessert round.
15:29Here we go.
15:29Yeah, final round.
15:30For me,
15:31this is the most exciting course
15:32because we are just
15:33one course away
15:33from crowning
15:34America's next MasterChef.
15:36You can even see it right now,
15:37the intensity on their face.
15:38Sure.
15:39Like, they are so focused.
15:41Yeah.
15:43Jake, how's the pastry?
15:45The pastry is fantastic.
15:46I'm getting a really
15:47good stretch on it.
15:49So Jake's dessert,
15:51corn profiteroles
15:52with a chanterelle
15:53dried mushroom ice cream.
15:55When was the last time
15:55you had a mushroom ice cream, Joe?
15:57Never.
15:57Never, right.
15:58The question is,
15:59as always with Jake,
16:00is he doing too much
16:01in 60 minutes?
16:02Are there too many
16:02components of this dessert?
16:04Honestly,
16:04he'll cram 120 minutes
16:06into the 60 minutes.
16:07Just look at the speed,
16:08the way this guy's working.
16:09Oven down, perfect.
16:11Keep going!
16:12Come on!
16:13Look at Hady.
16:14She's double Hady.
16:16Yeah, Hady!
16:17Yeah, Hady!
16:18Come on, Hady!
16:19So Hady hasn't baked that much.
16:21Now, we know her
16:22as being a very strong,
16:23savory cook.
16:24She's always kind of
16:24avoided baking
16:25unless she's had to do it.
16:26So it'll be interesting
16:27to see where she brings
16:28in the finale.
16:31So what comes up next, bro?
16:32I'm adding the cream
16:33to this mousse,
16:34and we're going to put it
16:35in these silicone
16:36hemisphere molds.
16:37That's how we're going
16:37to shape the coconut.
16:38Let's go, Peter!
16:40Yes!
16:43Let's go!
16:45Let's go!
16:46Go, Pete!
16:48We're on the way.
16:50Let's go.
16:54We've got 45 minutes left,
16:56ladies and gentlemen.
16:56Come on.
16:57This is it.
16:59Oh, my goodness me.
17:01Hady,
17:02what is this dessert
17:03saying about this menu?
17:04It's saying,
17:04this is my love
17:05for South Africa
17:06on a plate.
17:07I'm using all the colors
17:08of the flag.
17:09Sure.
17:09I've got the beautiful
17:10marula fruit in there.
17:11Love that.
17:12Now, this fruit,
17:13it's rich,
17:13it's spicy,
17:14it's delicious.
17:14Exactly.
17:15And how would you
17:16use that back home?
17:17You would just get drunk
17:18on it.
17:19Right.
17:20Oh, I see.
17:21You're using
17:21marula liqueur.
17:23Amazing.
17:24Talking about drunk,
17:25have you seen these ankles?
17:26What have you got on there?
17:27Look at that.
17:29I got you, boss man.
17:31You are kidding me.
17:32Look at that, boss man.
17:33I got you right here.
17:34Oh, my goodness me.
17:36I'm on your socks.
17:39I am not going to ask
17:40what's on your underpants.
17:42Ah, yeah, yeah.
17:42Okay?
17:42I don't know.
17:43Bloody hell.
17:44Oh, my Lord.
17:45He's pointing to Joe.
17:47I can dress him up,
17:48but I can't take him anywhere.
17:49Love that.
17:50So, the Jeopardy,
17:51once that mousse is set,
17:52you've got the mirror glaze.
17:53Yes.
17:53Right?
17:54I'm going to keep it
17:54liquid enough
17:55so it sets and glazes.
17:56I'm going to make sure
17:56my measurements are perfect.
17:58No, girl, you're in the zone.
17:59Okay.
18:00Let's go.
18:00Come on.
18:04Organize.
18:05What do I not need?
18:07Got you, got you, got you.
18:09That looks good.
18:10It looks delicious.
18:12It looks delicious.
18:16Okay, Peter.
18:16I have Tiffany.
18:17All right, what you got going on?
18:18So, I've got a coconut mousse going on.
18:21It's going to be flavored
18:22with some nutmeg.
18:23This is going to be
18:24hibiscus gel
18:25that I'm going to add
18:26inside the coconut.
18:27Going to Nigeria
18:28when I was younger,
18:28my mom had a lot
18:30of coconut trees in the yard
18:31and so I wanted
18:31to kind of bring that forward.
18:33And it's going to be
18:33in this mode
18:34so I'm going to combine
18:35different halves together.
18:37Basically, I'm hearing
18:37something that looks
18:39like a coconut, right?
18:40It looks like a coconut,
18:41tastes like a coconut,
18:42feels like a coconut.
18:44It's a coconut.
18:44It's going to be coconut.
18:45It's going to be coconut.
18:47It's going to be coconut.
18:48Let's go.
18:49Okay, 250,000.
18:50It's right there.
18:51Oh, yeah.
18:51Right there.
18:53All you've got to do
18:54is read through it.
18:57Good luck.
18:58Thank you, Chef.
19:06Let's go.
19:09How'd those turn out, Pete?
19:10Oh, beautiful.
19:11But I'm going to take
19:12a little bit out.
19:14And look, Pete is scooping
19:16out the center
19:16of that coconut mousse
19:17and pouring the hibiscus gel
19:20inside,
19:21back into the freezer
19:22to set.
19:26We've seen Peter perform
19:27desserts twice in his competition
19:28and he's ended up
19:29in the bottom.
19:29Exactly.
19:31Oh, no.
19:32My cream's melted.
19:34Oh, I put it
19:35on a hot thing.
19:37Oh, no.
19:39Looks unfinished
19:40and it needs more cake.
19:41Just doesn't feel
19:42as elegant as I think
19:43it was supposed
19:44to come across.
19:45And it should.
19:45The bottom dish
19:47from Team Africa,
19:49Peter.
19:50It's a little bit greasy,
19:51not in a good way.
19:53It just doesn't pop.
19:55I'm hoping this dessert
19:56tonight is a redemption.
19:58Come on now,
19:59get these beamed out.
20:00Jake, Jake, Jake.
20:02Hello, Joe.
20:03A savory dessert
20:04is always high risk.
20:05Like, you're making
20:06this ice cream
20:07with mushrooms.
20:08I feel like chanterelles
20:08are an amazing choice
20:09for it because they have
20:10such a fruity,
20:11apricot-like aroma.
20:13I think they were
20:13a natural choice.
20:14And what else?
20:15You have the corn
20:16component, right?
20:17Yes, I'm doing
20:17a corn pastry cream
20:19to make it
20:19into a creme diplomat.
20:20You're hitting this theme
20:21of, like, modern Mexican,
20:23like bringing Mexican
20:24flavors, contemporary,
20:25like, world flavors.
20:26That's been consistent.
20:27But you're also
20:27a scientist by trade, right?
20:29Yes.
20:29So that should be
20:30an advantage
20:31in doing dessert, right?
20:32Oh, yeah.
20:32You're going to see me
20:33in full lab PPE in here.
20:35Oh, no.
20:35Nice.
20:36And do you feel like
20:37you have enough time
20:38to do all this?
20:39The ice cream
20:39comes together pretty quickly
20:40once the base is complete.
20:41The pastry cream
20:42needs about four to five minutes
20:44to rest in the blast chiller.
20:45All right, Dr. Jake,
20:46good luck.
20:47Thank you, Joe.
20:49We're down
20:50to the last 20 minutes.
20:51This is it.
20:5220 minutes to go.
20:54Heidi, how's the glaze going?
20:56It's still not there yet,
20:57but we're getting there.
20:58Heidi, there's a lot going on.
20:59What I am concerned about
21:00is setting it in time
21:01and then getting
21:02that mirrored glaze right.
21:03Not just the temperature
21:04of that glaze,
21:04but also the temperature
21:05of the mousse.
21:06It's a complicated,
21:07complex dessert.
21:11Jake, what's in the pot?
21:12Which one?
21:13I got a bunch of them.
21:14The one next
21:14to the pastry cream.
21:15I've got some cream steeping
21:17with some chanterelles
21:18and chilies.
21:19I'm going to be turning
21:20that into a ganache
21:21with some nice roasted
21:22corn white chocolate.
21:23I think that Jake
21:24has the most difficult dessert
21:27because of all the components.
21:28He's just got so many things
21:29on the plate.
21:30I don't know
21:30if he can get them all done.
21:31But I mean,
21:32don't forget,
21:33he won an apron
21:34on a delicious chocolate cake
21:36and really balanced
21:37that sweetness
21:38and savoriness.
21:39Two things at once, Jake.
21:40Heard, heard.
21:43Katie, how's the brownie?
21:45It's coming out right now.
21:49There you go.
21:50Looks good, Katie.
21:52Peter has got to sandwich
21:53those mousse together.
21:55He hasn't even dipped them yet.
21:59I've got the spheres
22:01filled with mousse
22:02and the gel
22:03and I've got to get them out.
22:05But as I try to pop them out,
22:06I can tell that they're breaking
22:07so that means
22:08they're not set well enough.
22:09Peter's mousse is in set.
22:10It looks liquidy.
22:11He's going back
22:12into the fridge.
22:13Yeah, yeah.
22:14Mrs. said it.
22:15Peter's got extra jeopardy
22:16because he's promised us
22:18a construction
22:18that's very technical, right?
22:20Creating a coconut.
22:21If he doesn't create
22:21the coconut,
22:22there's no stepping back
22:23from him.
22:25What's the time?
22:25What's the time?
22:25What's the time?
22:26I can't see you're talking about it.
22:27If I don't have coconut mousse,
22:28I'm not going to be able
22:29to form a coconut shell,
22:30which means
22:30I go home with nothing.
22:35F*** me.
22:36How's his mousse?
22:37I don't know.
22:37It's not up.
22:38Peter has to move.
22:40He's got to get
22:41those mousses together.
22:42We've never seen this happen.
22:44It's in the finale.
22:45He's pacing around
22:45because it hasn't set.
22:47Is Peter going to make it?
22:48Peter's in trouble.
22:49You got this, Peter!
22:51Don't worry!
22:54Oh, my God.
23:07Come on, guys!
23:11What is Peter doing?
23:12He's pacing in front
23:13of the freezer.
23:14That mousse.
23:15It's not ready.
23:15It's not ready.
23:16What is he going to do?
23:18We don't have
23:18a ton of time left,
23:19and I've got to get
23:20these mousses
23:21formed together.
23:22But my mousse
23:23is not set well enough
23:24right now.
23:24I can't do anything else
23:26until it's ready to go.
23:27So all I can do
23:29is stand there and wait.
23:30You got this, Peter!
23:32Don't worry!
23:32He's going to freeze, okay?
23:35Who's ready
23:36for dessert and a show?
23:39Dave, you've got to
23:40check out
23:40how he's making the ice.
23:41Oh, ****!
23:42Yeah, Jake!
23:46He's like
23:46Aura Farming right now.
23:48Yeah.
23:48Oh, my God.
23:51Yeah!
23:52Jake is in his element
23:54because he's a chemist
23:55and baking is chemistry.
23:56True.
24:00Come on.
24:02How do they look, Mommy?
24:03Good.
24:04Perfect.
24:04Hayley's about to start
24:05that glaze
24:06on top of that mousse.
24:07Light work, Hayley.
24:07Light work.
24:10Well done, Hayes.
24:11Well done.
24:13Pour that ****
24:14into my mouth.
24:15Right now,
24:15I'm really concerned
24:16for Jake.
24:17Profiteroles, not filled.
24:18Filling!
24:19Look, Jake's now
24:20started to pipe
24:21the profiteroles.
24:22My big concern there is
24:24has it cooled down?
24:25Because if it's too hot,
24:26it's going to come out
24:27like a milkshake.
24:28That's right.
24:29Absolutely.
24:30How's it going, Jake?
24:31I am a mess.
24:33Jake's so stressed,
24:34he forgot to take
24:35his goggles off.
24:35But they look good on him.
24:42How's that brownie crumble
24:43for you, Haydee?
24:44Perfect!
24:44Yes!
24:45That's good!
24:47Last five minutes, guys.
24:48Oh, my God.
24:50Come on.
24:51Come on, Peter.
24:53You've got to do something.
24:55You're good, Pete.
24:56You're good, Pete!
24:57Chef Gordon, help him out.
24:59You okay?
25:00Yeah, yeah, yeah, for sure.
25:00It's not setting?
25:01Not yet.
25:01It's almost there.
25:02We're just under
25:02five minutes to go.
25:04But you could do
25:04half a dome as well,
25:06half a coconut.
25:07At least like that,
25:08you're going to get
25:09something on the plate.
25:10I'm not telling you what to do.
25:10I just want you.
25:11How far off are they?
25:12No, for sure.
25:13Just got to peel them out, bro.
25:14Okay.
25:14Well, you decide.
25:15Yes, Chef.
25:18Listen, it could be
25:19half if you wish.
25:20It doesn't matter.
25:21You decide, okay?
25:22It's probably formed
25:23a little,
25:24maybe not all the way.
25:25There you go.
25:27I'd rather get finished
25:28than nothing at all.
25:29Yes, Chef.
25:30He's really under
25:31the gun now.
25:32Three minutes, guys.
25:33Three minutes.
25:34Let's go, let's go.
25:34Now or never, Jake,
25:35all of it together.
25:37Heard, heard.
25:39That looks good, Aids.
25:40You got it.
25:41Come on.
25:4260 seconds, guys.
25:43Let's go.
25:45Final minutes.
25:46Of season 16,
25:48the global board.
25:48Let's go.
25:50Peter, get him on the plate.
25:51Come on, guys.
25:52Oh, my gosh.
25:5439, 38, 37.
25:57You got this, Pete.
26:01You got it, Mommy.
26:03Five, five, five.
26:05Five.
26:06Oh, my God, dude.
26:07Come on.
26:09Take a little longer.
26:10Get your focus.
26:13Get your focus.
26:44I hope I've made South Africa proud.
26:46I hope I'm going to win, obviously,
26:48but at the end of the day,
26:49it's up to the judges.
26:50Dang, bro.
26:51So I'm a little bit sad to do my last dish in this kitchen
26:56because I have grown to love this kitchen so much,
27:00and it's really become a part of me.
27:03Right.
27:03You three, please, make your way around to the front.
27:11All right.
27:12First up, Peter.
27:16Come on, Pete.
27:17This moment, I feel a little deflated.
27:20I strive for perfection.
27:21I want to be the best,
27:21so when I don't reach that level,
27:23it's really heartbreaking.
27:25Let's go, bro.
27:26But I'm shoulders back.
27:27I'm chin up, head held high.
27:29I think I've changed my life by making it here.
27:31MasterChef isn't even somewhere I thought I'd ever be,
27:33and I am proud of myself for sure.
27:36Today, I made for you a spiced coconut mousse,
27:38a hibiscus gel,
27:40a chocolate coconut husk
27:41with a passion fruit gel finish.
27:45Obviously, we saw the panic at the end.
27:49You wanted to form the full coconut,
27:51almost like a half here,
27:52but you have all the flavors that you wanted in here, correct?
27:56Correct.
27:56For me, what I'm thinking about is your perseverance here
27:59and to know that you didn't give up.
28:01Is it the most beautiful plate we've seen?
28:03No.
28:03But it is really not over until we taste it.
28:07And so don't count yourself out.
28:11Here we go, bro.
28:12Yes, yes, yes, yes.
28:14Here we go, bro.
28:17Let's taste it.
28:18Let's taste it.
28:18Shall we?
28:30Young man, whilst it may be half a dessert,
28:33it is delicious.
28:34Let's get it absolutely clear.
28:36Yeah.
28:39The texture of the mousse is incredible.
28:43It's light.
28:43The passion fruit cooling gives it that sweet and sour.
28:47The fact that you continued cooking
28:49and getting this on the plate,
28:50well, bloody done.
28:52Okay?
28:56I'm tasting the hibiscus that's really nice
28:58with the sweetness of the coconut.
29:00Passion fruit's nice and tart.
29:01Chocolate is bitter.
29:02You definitely got your flavor sound.
29:06Thank you, Kate.
29:09A pastry can be an idea
29:11and you wanted to tell a story
29:12and that's a beautiful thing.
29:13And sometimes it can go wrong.
29:14And tonight it did.
29:15But at the end of the day,
29:17I'm still tasting the dessert you had in mind
29:19and it's delicious.
29:23Thank you, Peter.
29:25Good job, Peter.
29:28The actual thinness of the chocolate
29:30over seeing the mousse is incredible.
29:32That works beautifully like that.
29:33Man, we've all had something that didn't go right,
29:35but he never gave up.
29:37Exactly that.
29:39Right, Heidi.
29:40Every emotion you can imagine
29:42is running through my body.
29:44But I'm confident in what I've put on that plate.
29:46It really represents my country
29:48and I feel so proud of what I've done here.
29:50I made for you this evening
29:52a mirror-glazed marula liqueur mousse
29:55with a brownie crumb
29:57and some raspberry coulis.
30:00Heidi, you look stunning.
30:01It's just elegant, sophisticated.
30:03That mirror glaze is hard, man.
30:06It's just one of those indulgence
30:07that you just can't wait to dive in.
30:09And playing for the heritage
30:10with that marula as well,
30:11really good job.
30:12Well done.
30:13Thank you, sir.
30:15Yeah!
30:16Shall we?
30:16Yeah, let's try it.
30:29Heidi, congrats.
30:29The mousse is exceptional.
30:30I love it.
30:33The mirror glaze gives out
30:35that extra sweetness
30:36and another crumble underneath.
30:37It's a really good dish.
30:39Well done.
30:39Thank you, sir.
30:43You would think a portion this large
30:46would feel heavy.
30:47This feels very light,
30:48and I think you play to your strength,
30:50and I do feel South Africa here on the plate.
30:53Thank you, sir.
30:56You know, this dessert
30:57is indicative of your journey, I think,
30:59because you took a big risk,
31:01did some real professional pastry techniques,
31:03but altogether, a dish
31:05where the sum is greater
31:07than the parts of the whole.
31:08So you did a great job.
31:10Thank you, Jack.
31:17Guys, 60 minutes
31:19to create these desserts.
31:20Come on.
31:20She did a lot of work.
31:21Incredible.
31:22Absolutely incredible.
31:26Jake, please come forward
31:27with your dessert.
31:29Heading into the final tasting,
31:30I can't help but feel
31:32a little bit anxious.
31:33Like, the dessert really does show range
31:35in cooking beyond my comfort zone,
31:37but that makes this
31:39one of the biggest risks
31:40I've taken in my entire life.
31:42I want to prove
31:43that I have what it takes
31:45and that I have the desire
31:46to become America's next master chef.
31:49For my dessert tonight,
31:50I prepared a sweet corn profiterole
31:52with a blueberry coulis,
31:54a roasted corn white chocolate ganache,
31:56chanterelle ice cream,
31:58and freeze-dried corn soil.
32:00It looks beautiful.
32:02It really does.
32:02Thank you, chef.
32:03I'm always worried
32:04about the amount of CBD gummies
32:05you take before you make
32:06chanterelle ice cream.
32:08Is that level of intriguing type right
32:10with you and your cooking?
32:11I'm like, oh boy,
32:12here we go again.
32:13You know when you hit turbulence,
32:15they tell you to tighten your seatbelt,
32:17emergency mark.
32:17That's how I'm feeling right now
32:18before I dive into dessert.
32:21Embrace the unknown.
32:22Let's give it a try.
32:23Right.
32:38Young man, there's a lot going on here.
32:39I don't like it.
32:41Young man, there's a lot going on here.
33:00Young man, there's a lot going on here.
33:05And it is absolutely delicious.
33:13I've been here now for 16 seasons.
33:15It's the best profiterole I have tasted
33:18in this competition.
33:21I'm never in my entire career
33:23would I ever think I'd say
33:24that chanterelle ice cream
33:26is delicious.
33:27Yes!
33:28Congrats, my man.
33:29Well done.
33:30Thank you, chef.
33:33Jake.
33:35Chef Tiffany.
33:37These little baby conscious
33:38is all right.
33:39Just putting that crackling
33:41on the top
33:42really made the texture perfect.
33:44And so iconically, Mexico.
33:47I will say,
33:48I don't love the ice cream
33:49as much as Gordon.
33:50I think a little bit of salt
33:52would have really turned it up a bit.
33:54But I love the idea.
33:56Good job.
33:57Thank you, chef.
34:02Being here with you
34:03in this kitchen
34:04is not easy.
34:06Yeah.
34:07Nothing easy to watch.
34:09It's not easy to taste.
34:11But the difference between
34:13a good chef
34:14and a great chef
34:15is a chef
34:16who has the ability
34:17to make people think.
34:18And when your technique
34:19or your idea
34:20causes me to ask questions
34:22about where these ideas
34:24come from
34:24and where can they go to,
34:27that's an amazing talent.
34:28Thank you very much.
34:29Thank you, Jake.
34:31Go, Jake!
34:32Woo!
34:34Woo!
34:37Woo!
34:39Woo!
34:40Woo!
34:41Woo!
34:42Woo!
34:42Woo!
34:42Woo!
34:42What a tasting.
34:45Jake, Hady, and Peter,
34:47we've tasted all three courses
34:49from your culture-inspired menus.
34:51And now,
34:52Joe, Tiff,
34:53and myself
34:54must discuss
34:55the meal
34:56as a whole
34:56to decide
34:57on America's
34:58next master chef.
35:00Excuse us.
35:04Woo!
35:06Woo!
35:07Woo!
35:11Woo!
35:12Woo!
35:12It was great.
35:14Are you guys doing good?
35:15You did amazing.
35:17Let's start off
35:17with Hady first.
35:19So, Hady came in
35:20with a love letter
35:20to South Africa.
35:21That appetizer
35:22was that chili-glazed black cod
35:24served with a fennel
35:25and mango salad.
35:26The cod was cooked well.
35:27Beautiful.
35:28But it wasn't enough.
35:29Yeah, I mean,
35:30the slaw
35:30and the salad aspect
35:32of that dish
35:33felt like it took over.
35:34But there she goes
35:35up a level
35:35in the entree.
35:36In that crusted loin
35:37of venison, right,
35:38with that incredible
35:39cream sauce.
35:40Mm-hmm.
35:40Best entree of the night.
35:42Honestly...
35:43Maybe the best dish
35:43of the night.
35:44I agree.
35:45Hady topped off
35:45her menu's eye
35:46with a mirrored lace
35:47marula chocolate mousse.
35:49The texture of the mousse
35:49was exceptional.
35:50That marula was so lovely
35:53and silky,
35:54and I also enjoyed
35:56having a little bit
35:57of that crispy brownie.
35:58She's an accomplished
35:59home cook,
36:00and there were elements
36:01of home cooking
36:01and then elements
36:03of professional pastry
36:04both in the same dish.
36:05And that's really her story.
36:06I agree.
36:08What'd you do?
36:09I don't think so.
36:10I mean, Peter.
36:12His menu really celebrated
36:14all aspects
36:14of his Nigerian roots.
36:16Peter's appetizer
36:17was that snapper.
36:18I mean, I liked the dumplings,
36:20and I liked the cookery
36:21on the fish.
36:22But the broth for me
36:23was too salty.
36:24Sure.
36:25So his entree,
36:27that soya spice,
36:28filet mignon,
36:29it was delicious.
36:31I think that was
36:31his best course.
36:32Yeah.
36:33His app and entree
36:34were strong,
36:35but his dessert,
36:36visually it was a flop.
36:37But the whole thing
36:38worked together.
36:39His dessert was that
36:40spiced coconut mousse
36:41with the chocolate husk.
36:42The thickness of that chocolate?
36:44Yeah.
36:44Oh, it's good.
36:45I'm really happy
36:46with the flavors
36:47I presented today.
36:48They're making him
36:48clean up his mess.
36:49That's good.
36:49It is good.
36:50Yeah.
36:51Jake came in
36:52with his celebration
36:54of his Mexican identity.
36:55The appetizer,
36:56that incredible
36:57ruby prawn
36:58and octopus taco.
36:59It was street food
37:00and fine dining
37:01at its best.
37:02Jake's entree.
37:03So he cooked
37:04that incredible duck breast
37:05with that mole
37:06made in 60 minutes.
37:07And my duck skin
37:08was crispy.
37:09It was cooked
37:10to a beautiful pink.
37:11But the truffle,
37:12the undercooked rice,
37:13that was his weakest dish tonight.
37:15You know,
37:16I disagree with you guys
37:16respectfully.
37:17I thought the rice
37:17was interesting and good.
37:19I think he did
37:19a real world-class
37:21world dish.
37:22So Jake's dessert,
37:23corn profiteroles
37:24and a chanterelle ice cream.
37:27I love the dessert.
37:27It's a dessert
37:28that makes you think
37:29with a homage to Mexico.
37:31The precision
37:31of those profiteroles,
37:32the way the pipe,
37:33the cracking on top.
37:34Honestly,
37:35had it been
37:36just the profiteroles
37:37and left that ice cream off,
37:39I would be saying,
37:40wow, amazing.
37:43No, I disagree.
37:44It hit every mark.
37:45No, I disagree.
37:46Great job, guys.
37:47Great job.
37:49Yeah, it's a tough one,
37:50this one, isn't it?
37:51Because it's an exceptional
37:52three-horse race.
37:54Which menu
37:54from those three
37:55amazing finalists
37:56delivered the best
37:59overall menu.
38:00They're all right there.
38:01Yeah.
38:01I think it is going
38:02to be an incredibly
38:03tough decision
38:04for the judges tonight.
38:05I agree with you.
38:06So what do you think, Gordon?
38:07It's clear for me.
38:08It's clear for me, too.
38:09It's definitely
38:10clear for me.
38:11Shall we?
38:14Let's make history.
38:28Oh, my God.
38:42I'm actually so nervous, bro.
38:43Oh, my God.
38:46Jake, Haley, Peter,
38:48please make your way
38:49around to the front.
38:53Eagle MasterChef has been
38:54the most incredible experience
38:56of my life
38:57and I'm really proud
38:58of how I've done.
39:01This opportunity
39:01means everything to me
39:02and to be able
39:03to potentially be cemented
39:05in MasterChef history
39:05is amazing.
39:08What a night.
39:08What a finale.
39:09You've shined massively
39:11and that hard work
39:13has clearly paid off.
39:15Well done.
39:16Winning MasterChef
39:17would completely
39:18change my life.
39:19It would just solidify
39:20for me that
39:21it's never too late
39:22to believe in yourself
39:23again and take a leap
39:25of faith.
39:26Right.
39:27The time has come.
39:29I know.
39:31Only one talented cook
39:33will win the title
39:34and become America's
39:36next MasterChef.
39:38Just one cook
39:39will win
39:40the life-changing
39:42quarter of a million dollars.
39:47And just one home cook
39:49will take home
39:50the iconic
39:51MasterChef trophy.
39:57Winning MasterChef
39:58would be incredible.
40:00It would change
40:00my life in ways
40:01that I don't think
40:02I can even
40:02physically conceptualize.
40:04But I won it so bad.
40:08This is it.
40:11Here we go.
40:12Right.
40:12America's next MasterChef.
40:15The champion
40:16of the global gauntlet.
40:20Congratulations.
40:21Goes to...
40:22will be me to...
40:31Have a good time.
40:35Jake!
40:36Oh my God!
40:37Oh my God!
40:39Jake!
40:42Yeah, Jake!
40:44Oh, my God!
40:47Oh, my God!
40:50Oh, my God!
40:53Oh, my God!
40:54Oh, my God!
40:55I don't know what you've been doing.
40:57Come on! Amazing!
41:00Yo, well done. Come on!
41:01Oh, my God!
41:02Thank you!
41:03Whoo!
41:07America's Next MasterChef, ladies and gentlemen, Jake!
41:10Let's go!
41:11This is everything to me.
41:14This is the biggest achievement of my life.
41:15I feel so fortunate to have my parents,
41:17the way that they raised me,
41:19to always do my best,
41:21and to shoot for the stars,
41:22and I owe just about everything to them.
41:29This is really that confirmation
41:31that I've been looking for,
41:32that I can turn my passion into my career.
41:35Jake! Jake! Jake! Jake!
41:38You did it, man!
41:40You did it!
41:41I can't believe it!
41:42I can't believe it!
41:45Ladies and gentlemen,
41:47give it up for our two runners-up, please.
41:49Peter and Heidi, come on!
41:51I feel very happy for Jake.
41:53He deserves it,
41:54and I'm really proud of him.
41:56Jake!
41:57Good job!
41:58I'm so proud of you!
42:00Good job!
42:01You did so well.
42:02Thanks so much, Jake.
42:03I'm so proud of you.
42:04I think Jake is definitely a deserving winner.
42:06I think his creativity is out of this world,
42:08and, you know, that comes with the complexity of Vicious 2,
42:11and once you can marry those two, there's no stopping you.
42:14Look!
42:16Look!
42:16Look!
42:17There you are!
42:18Yes!
42:19I am America's next Master Chief!
42:23Let's go!
42:28One potato, two potato.
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