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00:00:00.
00:00:16Let's go.
00:00:20Amazing.
00:00:22Wow.
00:00:23Amazing, come on.
00:00:25.
00:00:26Oh, my God.
00:00:30Welcome back.
00:00:34Wow.
00:00:35Thank you very much.
00:00:36Welcome, everybody.
00:00:37This is the MasterChef dynamic duo's grand finale.
00:00:45Now, this season, for the first time in MasterChef history,
00:00:48we sought out America's best culinary duos
00:00:52from home cooks across the nation.
00:00:55And let me tell you something.
00:00:56It's been quite the ride.
00:00:58Let's take a look.
00:01:00This year on MasterChef, we made history.
00:01:03This is MasterChef dynamic duos,
00:01:06as home cooks from all over America competed in pairs.
00:01:10Husbands and wives.
00:01:11I love you.
00:01:12I love you, too.
00:01:13Mothers and daughters.
00:01:14Siblings.
00:01:15Nothing like cooking bringing us together, right?
00:01:17Best friends, even a divorced couple.
00:01:19Relax.
00:01:20You're starting to be very bossy.
00:01:22To see if two cooks really were better than one.
00:01:25It's going to require that teamwork.
00:01:26Zest, zest, zest.
00:01:27Zest, zest, zest.
00:01:28Three tables with a sugar bib?
00:01:29Yes.
00:01:30Everything, y'all double check with each other.
00:01:31Yes.
00:01:32Absolutely.
00:01:33You know, like a true team.
00:01:34Yes.
00:01:35We have a plan A to win, Chef.
00:01:36Yeah, ma'am.
00:01:37Challenges were twice as tough.
00:01:39We want to see a three-course meal.
00:01:41Get it.
00:01:42Where is it?
00:01:43This was harder than giving birth.
00:01:45And relationships were tested like never before.
00:01:47Jessica.
00:01:48What?
00:01:49Two pieces of asparagus.
00:01:50I can't hear you.
00:01:51We're on two different islands right now.
00:01:53Leave me alone.
00:01:54I'm not sure you actually communicated.
00:01:56The duck into the oven.
00:01:57Put them in.
00:01:58Just put them in, Tina.
00:01:59But when the pressure of the kitchen proved too much.
00:02:01I want to get off this ride.
00:02:02Call the pressure test for a reason.
00:02:04Let me talk.
00:02:05Let me talk.
00:02:06You stop now.
00:02:07Who cooked the scallops?
00:02:08I did, Chef.
00:02:09Oh, boy.
00:02:10We are a team all the way to the end, yeah?
00:02:12The power of their partnerships pulled them through.
00:02:15This is beautiful.
00:02:16Thank you, Chef.
00:02:17What you did have was great synergy.
00:02:19You are definitely in sync.
00:02:21I don't like cooking without you.
00:02:23Now, just three dynamic duos remain.
00:02:27Will it be Rachel and Julio, Tina and Yvonne,
00:02:31or Jesse and Jessica?
00:02:33Only one duo will win it all on the first ever
00:02:36MasterChef Dynamic Duo's grand finale.
00:02:42Now, let's meet our incredible MasterChef duo finalists.
00:02:50Right.
00:02:51First up, an aunt and a niece from Fountain Valley, California,
00:02:54and Fair Play, Colorado.
00:02:56Give it up for Tina and Yvonne.
00:02:58Come on!
00:03:05I cannot believe it!
00:03:07Good season!
00:03:08We in the finale.
00:03:10Cooking in the MasterChef kitchen in the finale
00:03:13is beyond my wildest dreams.
00:03:14It's so crazy.
00:03:18So cute!
00:03:23Tina and Yvonne, let's have a look at this extraordinary journey.
00:03:30Tasting this dish is like coming to your house for dinner.
00:03:33Welcome to my home.
00:03:34Our family comes from Vietnam, and in 1975,
00:03:37my grandma, aunt, uncle, and my mom
00:03:40immigrated to the United States.
00:03:41So growing up, we all kind of lived under the same roof,
00:03:44and we're always in the kitchen, always cooking,
00:03:47always making food.
00:03:48My mother passed down her cooking skill to me,
00:03:52and now we pass down to Yvonne.
00:03:54And we came here to share our Vietnamese flavors with the world.
00:03:58So we made a .
00:04:00It's authentic with profound flavor and impact.
00:04:04We made my grandma's steamed bass.
00:04:07We've made a barbecue short rib.
00:04:09I love the beef.
00:04:10This is delicious.
00:04:11Thank you, Tiffany.
00:04:13MasterChef has brought us so close together
00:04:16and has strengthened our relationship more than I've ever imagined.
00:04:19Thank you, baby!
00:04:21Tina, you ready?
00:04:22We get ready to .
00:04:24We come from a family of resilient people.
00:04:28So tonight, we're gonna fight, and we're gonna put it all out there.
00:04:31Put the meat in now!
00:04:32Go!
00:04:33Okay, I'm going!
00:04:34Woo!
00:04:35Look at that, both at the same time!
00:04:37Three dishes stand between us and winning MasterChef,
00:04:40and I feel like if we trust our instincts, I think we've got it.
00:04:43I want that trophy.
00:04:44I can taste it!
00:04:47We're gonna make you proud!
00:04:56Tina, Yvonne, here to cheer you on tonight.
00:04:59We have Yvonne's father, Hong, and Yvonne's mother, Christina,
00:05:03who is also Tina's sister.
00:05:06We also have Jessica, who's Tina's daughter.
00:05:08All right, so Christina, we have heard so much about Grandma, your mom.
00:05:14Do you think that they have made her proud?
00:05:17Very proud.
00:05:18My mom, unfortunately, can't be here because she's in the nursing home,
00:05:22but she's very, very proud.
00:05:24And to carry on her tradition, her recipe, is amazing.
00:05:28She would jump for joy.
00:05:30Don't make me cry.
00:05:31Don't make me cry.
00:05:34All right.
00:05:35Next, we have a husband and wife duo from Naples, Florida.
00:05:40Please welcome Rachel and Julia!
00:05:48We're here in the finale of MasterChef.
00:05:50It feels amazing.
00:05:51You know, we went through so much to be here,
00:05:54and we're so proud of our journey.
00:05:56Welcome!
00:05:57What's up, guys?
00:05:58Rachel, Julia, let's take a look back at what you've been through in this competition.
00:06:07Look it up there.
00:06:08Winner, season 15, that's us.
00:06:11We've been married for two years, and since the moment we met,
00:06:15food was the huge connection.
00:06:17Yes!
00:06:19We want to be in the culinary industry,
00:06:21and when MasterChef opened its doors,
00:06:23we saw an opportunity to change our lives.
00:06:26Let's go!
00:06:28My goodness!
00:06:29This is a delicious plate of food.
00:06:31You've got the marriage right here.
00:06:33A bit like you two.
00:06:34Well done!
00:06:35We are known as the fiery Latino couple.
00:06:37We immigrated from Brazil and Cuba,
00:06:39and we brought the knowledge of so many cultures to our dishes.
00:06:43Tonight's winning duo, Rachel and Julia!
00:06:47We have been one of the best duos in the competition.
00:06:50Feeling confident?
00:06:51Yes.
00:06:52Chicken.
00:06:53Lovely.
00:06:54All the flavors are great.
00:06:55The cooking techniques are great.
00:06:56The winner is Rachel and Julia.
00:06:59Yes!
00:07:02We've been so resilient.
00:07:03We persevered through every challenge.
00:07:05Wow!
00:07:06My arms are going to fall off.
00:07:07We've had our ups and downs.
00:07:08The rice is undercooked.
00:07:09Come on.
00:07:10You've got to blast that rice now.
00:07:11Let's go.
00:07:12But just like in our marriage,
00:07:14supporting each other made us stronger to climb back up.
00:07:18Wow!
00:07:19Perfect risotto.
00:07:20Which is no small fee.
00:07:21Thank you, Joe.
00:07:22Come on, Neymar.
00:07:23We got this, yeah?
00:07:24Our lives before MasterChef was just work to pay the bills.
00:07:27Move, move, move, move, move, move, move.
00:07:28And when there is a chance that we can do something
00:07:30that we feel passionate about.
00:07:32We're going to fight to make sure that our dream becomes a reality.
00:07:36Okay, Rachel and Julio, here to support you tonight.
00:07:48We have Rachel's brother, Mikel.
00:07:50And Julio's brother, Renan.
00:07:52Tell us like what Julio was like as a little boy.
00:07:55Was he always a passionate foodie?
00:07:57Yes.
00:07:58He born for this time.
00:08:00This time is yours.
00:08:01And I'm proud of you, my brother.
00:08:04So, I didn't want to cry, but damn, it's...
00:08:07Aw.
00:08:08It's...
00:08:15And finally, a couple from Boston, Massachusetts.
00:08:20Jessica and Jessie.
00:08:25Can I believe we're in the finale?
00:08:27It's unbelievable.
00:08:28Jessica and Jessie, let's see how you got here tonight.
00:08:43Take a look.
00:08:47The double J, Jessica and Jessie.
00:08:49Doing it, baby. We're doing it.
00:08:50We're doing this.
00:08:51Jessie and I met eight years ago, bartending together,
00:08:54and food has been our bond.
00:08:57One of these duos just edged out the others.
00:09:00Zach and Michelle.
00:09:01But we didn't get an apron to start,
00:09:03and it hurt us.
00:09:07Let's go!
00:09:08And then we got a second chance to get a white apron,
00:09:10and we've clawed our way back.
00:09:12Get the lamb on there.
00:09:13Gorgeous, baby.
00:09:14Jessica and Jessie.
00:09:16Yes!
00:09:17Yes!
00:09:18Yes!
00:09:19And we knew ever since then that we're gonna prove
00:09:21that we are the best duo in this competition.
00:09:24We do not wanna let these aprons go.
00:09:25We do not wanna let these aprons go.
00:09:26We just got them.
00:09:27We weren't gonna allow ourselves to get this far,
00:09:29only to go back home empty-handed.
00:09:31Do hard things.
00:09:32Do hard things.
00:09:33You took this challenge together as a duo.
00:09:37So good.
00:09:38Thank you, Chef.
00:09:39Thank you, Chef.
00:09:40This competition has strengthened our relationship.
00:09:42We, at times, have been full of self-doubt,
00:09:44and we found confidence in each other.
00:09:47We're both strong cooks in our own right,
00:09:49but together, I feel like we've proven we're unstoppable.
00:09:53Pork is cooked beautifully.
00:09:54So good.
00:09:55Thank you, Chef.
00:09:56Next duo entering into the finale,
00:09:58Jessica and Jessie.
00:10:02Winning the MasterChef title would be that validation
00:10:04that me and Jessica are meant to be
00:10:06in this whole culinary world together,
00:10:09and I just know that we're gonna win the trophy,
00:10:11we're gonna win the $250,000,
00:10:13and win the title of MasterChef.
00:10:15Thank you, love you.
00:10:17Love you, too.
00:10:22Jessie and Jessica are here to support you tonight.
00:10:24We have Jessica's parents, Richard and Laurie.
00:10:27Welcome.
00:10:28Now, Dad, what do you think it means for both of them tonight
00:10:31to be standing here in the finale?
00:10:33They've worked for this so hard.
00:10:35They're dedicated, talented.
00:10:37They've got everything going for them.
00:10:39I just wish them the best of luck tonight.
00:10:41Lovely.
00:10:46Now, it's time to lock in.
00:10:48Listen, Kevin, tonight, out of you three dynamic duos,
00:10:51just one of you will win the grand prize,
00:10:54that incredible MasterChef trophy.
00:10:56A quarter of a million dollars,
00:10:58and the title of America's MasterChefs.
00:11:07Tonight, if you want to win that prize,
00:11:09you need to make us an outstanding three-course meal.
00:11:13An appetizer, an entree, and a dessert.
00:11:17Your food tonight should be the best food you've served us
00:11:20in this entire competition.
00:11:22Yes, Chef.
00:11:23Yes, Chef.
00:11:24Tina Yvonne, you first.
00:11:25Give us an insight to the themes behind your menus tonight.
00:11:29Our menu is an ode to my grandma,
00:11:31so we're going to highlight Vietnamese heritage,
00:11:33specifically seafood.
00:11:34Love that.
00:11:35Rachel, do you know?
00:11:36Our menu is called immigration.
00:11:38We're going to talk about the story of our families
00:11:40that immigrated from Italy to Brazil,
00:11:43from Spain to Cuba,
00:11:44and our story as immigrants from our countries to America.
00:11:47Love that.
00:11:48Jessie and Jessica.
00:11:49Our menu is a culinary love letter to New England.
00:11:52It's where we both grew up.
00:11:54It's where we met and fell in love,
00:11:55and it's a true reflection of the both of us.
00:11:57Wow.
00:11:58Those sound great.
00:12:03First up, you'll have your delicious appetizers.
00:12:06You guys ready?
00:12:07Yes, Chef.
00:12:08The very best of luck to all six of you,
00:12:11because your 60 minutes starts now.
00:12:16Let's go.
00:12:19Come on.
00:12:20Come on.
00:12:21Come on.
00:12:22Come on.
00:12:23Come on.
00:12:24Come on.
00:12:25Get in there.
00:12:26Get in there, get in there.
00:12:27Let's go to the pork belly.
00:12:28Let's go!
00:12:29grab the pork, let's go!
00:12:30I got the flowers.
00:12:31This finale is going to be tough.
00:12:32Julia and Rachel have the advantage in this finale,
00:12:33because they're the most unified in the kitchen.
00:12:35Yes, grab the salad.
00:12:36I got the apples.
00:12:37They are very close and strong duo you got the onions. So we had the pork they move in this harmony that that's what I'm cheering for them
00:12:57I think Jess and Jessie have the advantage tonight
00:12:59They just don't make critical mistakes, and I think they have the best finesse of anybody in the competition
00:13:05Their passion has just shown through and everything that they do so our money is on Jets and Jessie get that sugar real fine
00:13:12Okay, baby, we picked a volunteer to win everything they've cooked so far in this competition is something that I'd order over and over again
00:13:20They've got massive flavors that probably will put them over the top
00:13:28There's our Tina don't forget a free stop. There's gonna be a lot of fish sauce. Don't you worry
00:13:35But I'm a Rachel one was Julio bumble bumble baby stick on going
00:13:40You got it baby. This is it's the beginning finale how exciting is this what an amazing triple zero in the ring tonight
00:13:47The level of competition this year is at an all-time high. Yeah, it's added pressure tonight for sure
00:13:53We're gonna see which of these culinary duos is the best in America
00:13:57There is so much riding on these three courses and I want to see who's gonna prevail. Yeah, absolutely
00:14:02If you have leaks, I'll take them over here heard heard heard heard right every time you're gonna talk to each other
00:14:08Okay heard heard heard heard heard heard we're excited to be here
00:14:11But we have some tough competition here, so we can't make mistakes
00:14:14You can put them right there right there
00:14:17We need to make sure that everything that we put on the dish just beats them outright
00:14:21We are going into this finale full force
00:14:24That is how we started and that is how we ended up here and that's how we're gonna end this competition
00:14:29It's like a battle like no other tonight
00:14:4015 minutes gone
00:14:4245 minutes the cookers your amazing appetizers
00:14:50Are you doing baby cakes doing good make sure there's plenty of stock in that corn yeah, it's written
00:14:56Let's go you gotta do it
00:14:58Thank you
00:15:00Thank you
00:15:02Pop a hunk
00:15:04Vamos julio, vamos rachel, come on
00:15:08All right
00:15:10Let's go
00:15:12Mark is in
00:15:13Beautiful rachel
00:15:1420 minutes down, 40 minutes to go
00:15:18Rachel
00:15:20Hey chef
00:15:21Julio
00:15:23Yes chef
00:15:25All right, tell me what we're making
00:15:27So today we're making a saffron empanada filled with raised mojo pork that is going to be smoked a little bit
00:15:31And then we're gonna do a beautiful apple and fennel salad and a creamy cilantro sauce
00:15:35So why this dish?
00:15:37This is a representation of my culture
00:15:39Gonna taste some Cuban flavors with the pork and empanada and so it's gonna be beautiful and super flavorful
00:15:43Are you gonna bake it or are you gonna fry it?
00:15:45Fry it
00:15:46Deep fried it
00:15:47And then this dough is this like butter lard
00:15:49Lard
00:15:50Ah
00:15:51All right, well, make sure it's crispy and cooked all the way through, okay?
00:15:54Yes chef
00:15:55Good luck y'all
00:15:57Come on!
00:15:59Come on julio!
00:16:01It's hot
00:16:03Hot?
00:16:05Okay, here we go
00:16:07Got it!
00:16:08Whoo
00:16:09Right
00:16:10Hello chef
00:16:11Hello chef
00:16:12This is it, how are we feeling?
00:16:13Feeling great chef
00:16:14Tell me, what are we doing?
00:16:15So we are doing a seared scallop with a pork belly
00:16:17Nice
00:16:18With a corn puree, an apple cider gastrique, and some crispy brussels sprouts
00:16:22Where did this idea come from?
00:16:23Corn is a huge part of our New England culture at the end of summer, beginning of fall, so
00:16:27Yeah, it's a nostalgic combination for us both
00:16:30A sort of love letter from Massachusetts, right?
00:16:31Yes
00:16:32It sure is
00:16:33Pork belly, how'd you cook that within an hour? Where are we going with that one?
00:16:35So we're going to pressure cook it, and then flash fry it in the fryer later, get it nice and crispy
00:16:38And then we have a little maple glaze that's going to go on top of it
00:16:40Love that
00:16:41Um, that corn puree, we got a fine corn puree
00:16:44Yeah, it's going to be super silky smooth
00:16:46Wow, you guys are working super fast, um, it's not a race
00:16:48Yeah
00:16:49So pace yourselves
00:16:50Yeah, absolutely
00:16:51Good luck
00:16:52Yes chef
00:16:53Good luck, good luck
00:16:54Teamwork baby, teamwork
00:16:56We are 30 minutes gone, 30 minutes remaining, halfway guys, come on
00:17:00Thank you chef
00:17:03Okay, Tina and Yvonne, please tell us the dish that you're making
00:17:06Yeah, we're making a goi thong, which is a Vietnamese prawn salad
00:17:10This is one of the recipes that at every get-together we would always have some sort of variation
00:17:15And I see this division of label
00:17:16Yes
00:17:17Tina's on the vegetables
00:17:18Yeah, this is all the vegetables that I chopped for the salad
00:17:22And what's in here?
00:17:23Um, that's our vinaigrette, um, I need to refine the flavor, but it's supposed to be garlic and spicy
00:17:29Right now it's very sweet
00:17:30Yeah
00:17:31You do taste this?
00:17:32Yeah, it's a little on the piece that I need to refine the flavor
00:17:34And the prawns are going to be pan seared?
00:17:36Yes, butter pan seared
00:17:38You don't want them overcooked, because those overcooked would be a meal, it would be a disaster
00:17:41Yes
00:17:42All right, ladies, good luck
00:17:43Thank you
00:17:46Hot behind you, hot behind you
00:17:50How's the sauce coming?
00:17:51You wanna taste this?
00:17:53Is it spicy enough?
00:17:54Little more, please
00:17:55How are you doing, Emmer?
00:17:56I'm gonna take the pork out, cut it
00:17:58Let's do that, because I'm gonna be ready to cut this in a minute
00:18:01Wow, incredible dishes, honestly, I mean, Jessie and Jessica, they're doing a pan seared scallop with some roasted pork belly, corn puree, a little gastric, there's a lot going on there
00:18:18And that corn puree needs to be smooth, pull it off, it could be a showstopper
00:18:22Spoiling, wanna try the corn for me?
00:18:24Let's go
00:18:25Put it in the bottle, yes
00:18:26So Rachel and Julio are doing an empanada
00:18:29Wow
00:18:30But I mean, I think there's a lot of jeopardy here, from the pork being cooked properly, to the dough being right
00:18:37The dough has to be cooked all the way through, so there's also the technique of how you pinch it, how you form it, how you structure it
00:18:42The worst thing we could do is cut into an empanada, and the dough is raw
00:18:45Yeah, or there's not enough filling, you know
00:18:47That's right, balanced
00:18:48Let's go, Tina
00:18:49Beautiful cutting, beautiful cutting
00:18:52Tina chops, chops, chops, and chops
00:18:54She hasn't stopped chopping
00:18:56So Tina and Yvonne are making a Vietnamese prawn salad, and the prawns themselves are pan seared in butter
00:19:03There seems to be a lot of knife work with Tina and Yvonne
00:19:05Incredible amount of knife work
00:19:06But is that a little bit too basic, just a salad for an appetizer in the finale?
00:19:10Everyone's got so much jeopardy across the other two duos
00:19:13If the flavor is right, and it sings like it should sing, then I'm not questioning
00:19:17But I definitely want to see some skill with all of the other elements that they have on the plate
00:19:22A little quicker, Yvonne
00:19:24I know, I know, I know
00:19:25Just a little quicker
00:19:26I'm gonna grab the dough and start opening them
00:19:28Yeah
00:19:29There we are
00:19:31We are down to our final ten minutes to go
00:19:34You got this, Yulio
00:19:36Oh, look, Jessie and Jessica
00:19:41That pork belly is now coming out of that pressure cooker
00:19:44And now into the fryer
00:19:48Okay, it's going
00:19:49Meanwhile, Tina's still cutting vegetables
00:19:51What a chop, everyone's salad
00:19:55Are you almost done with the salad?
00:19:56Yeah, I'm done with the salad
00:19:57What are you doing with the carrot?
00:19:58Oh
00:19:59What are you doing with the carrot, Tina?
00:20:01No, no, no, no, no
00:20:02You need rice, paper, green onions
00:20:03What are you doing?
00:20:04I'm just here
00:20:06You don't need to go in the fryer now
00:20:08Whoo
00:20:09Oh, my
00:20:10Julio's empanadas
00:20:11First of all, they're not even cooked yet
00:20:13And he only has nine minutes left to frying to let them settle
00:20:16I don't know, I'd be nervous
00:20:17Is that running behind you?
00:20:18Oh, yeah, they are
00:20:19Ugh
00:20:20I can't watch this
00:20:21Julio, there's no water in there
00:20:22I did put water, remember?
00:20:23The empanadas are not closing properly
00:20:25I put water in it
00:20:26I try to press it down
00:20:27But I guess there's too much flour and they're not sticking together
00:20:30Come on, let's go
00:20:32Julio, Rachel, hurry up, get those in
00:20:35Just be gentle with it
00:20:36Yep
00:20:37Get those in, guys
00:20:38The empanada is the star
00:20:40And if this is not ready, it's gonna be awful
00:20:45Come on, come on, I need to go in
00:20:47Hurry, Julio
00:20:48Oh, boy
00:20:49Oh, my gosh
00:20:55Okay, let me go in there, let me go
00:20:56Julio, Rachel, hurry up, get those in
00:20:58Hurry up, get those in
00:20:59Yeah, you gotta get them in
00:21:00You got it, Rich?
00:21:01Yep, let's go up my mark
00:21:04Six minutes to go, guys
00:21:05Come on, let's go
00:21:06Let's go
00:21:07Let's go
00:21:10Don't overcook them, okay?
00:21:12Okay, baby
00:21:14These ones are done
00:21:15Okay, okay
00:21:16Put in the oven, don't forget about them
00:21:17Maybe
00:21:18I know
00:21:19Take a breath
00:21:20Keep grinding, guys
00:21:21Keep calm, cool, you got it
00:21:23You got it
00:21:24You got it
00:21:25Here we go
00:21:26Jesse's getting the pan ready for the Scots
00:21:28And they need to be perfect
00:21:29Okay, those look good
00:21:31Good you go, baby
00:21:33Okay, let's go
00:21:34Three minutes to go, guys
00:21:37Start placing, let's go
00:21:40Brussels in the oven
00:21:41Yes
00:21:42What temp?
00:21:43What temp?
00:21:44Watch out, watch out, excuse me
00:21:45Excuse me
00:21:46Brutally burnt
00:21:47Brutally burnt
00:21:48Damn, look at that
00:21:49Jesse's burnt
00:21:50These Brussels sprouts
00:21:51Oh
00:21:52Oh
00:21:53Has he got time to start again?
00:21:54Wait, start plating
00:21:55Start plating
00:21:56Go, go, go, go, go, go
00:21:57Go, go, go, go, go, go
00:21:58Go, go, go, go, go
00:21:59I'm gonna need, what, 30 more seconds here at empanada, yeah?
00:22:01Okay
00:22:02Julio and Rachel's empanadas
00:22:03Why are they not plating?
00:22:04I put this one in
00:22:05No, Tina, don't lift things, okay?
00:22:06Go, go, go, go
00:22:08Got this
00:22:09You got this
00:22:10You got this
00:22:11Take a breath
00:22:12Okay, okay, okay
00:22:13Take a breath
00:22:14All right
00:22:15Yes
00:22:16Oh, Julio
00:22:17Oh
00:22:1860 seconds to go
00:22:19Last minute
00:22:20Come on
00:22:22Come on
00:22:23Come on
00:22:24Come on
00:22:25Here
00:22:26Let's go
00:22:27Let's go
00:22:28Remember
00:22:29Bigger gods
00:22:30You got this
00:22:31Brussels get them on
00:22:32Fuck me
00:22:33Go
00:22:34Brussels get them on
00:22:3510
00:22:369
00:22:378
00:22:389
00:22:399
00:22:409
00:22:419
00:22:429
00:22:439
00:22:449
00:22:459
00:22:469
00:22:479
00:22:489
00:22:499
00:22:509
00:22:51It's beautiful
00:22:52Elevated empanada, yeah?
00:22:59It got down to the wire
00:23:00I thought we were in control
00:23:01And then the Brussels sprouts went up in flames
00:23:03But we pivoted real quick and threw a couple more leaves at the end
00:23:06Then we got some on the plate
00:23:07So it looks great
00:23:08Well done, well done
00:23:09Cooking in front of my family is a blessing
00:23:12It's a blessing
00:23:13I'm so happy that we bring our flavour, our culture to the world
00:23:19Now, it's time to taste those delicious appetizers
00:23:23Please, all of you, make your way round to the front
00:23:25Thank you
00:23:26Let's go guys
00:23:29Looks great
00:23:30Come on
00:23:31Let's go guys
00:23:32Ladies first
00:23:33Please, describe your dish
00:23:34So we made a goi thom, which is a Vietnamese prawn salad with crispy leeks and a chilli garlic vinaigrette
00:23:52Visually, it looks beautiful
00:23:54I love the colours
00:23:55The cooking the prawns looks lovely
00:23:57Thank you, chef
00:23:58Shall we?
00:24:11Um, salad's delicious
00:24:12It's light, it's hot, it's spicy
00:24:14However, on a night like tonight, I was expecting something a little bit more complicated
00:24:17But the cooking the shrimp is beautiful
00:24:19Who cooked the shrimp?
00:24:20Tina
00:24:21I do
00:24:22Well done, thank you
00:24:23Thank you, chef
00:24:24I think the salad is very refreshing
00:24:26You have some height on the plate
00:24:27And the leeks are nicely crispy, not too dark
00:24:30Good job
00:24:31Thank you
00:24:32Yeah, I agree with a lot of the comments of my colleagues
00:24:34The shrimp were delicious
00:24:35The plating was beautiful
00:24:36I'd love to have more acid on the plate
00:24:38But overall, the whole thing really kind of presented like a real restaurant dish
00:24:42Good job
00:24:43Thank you
00:24:44I don't see a full 60 minutes times two on here
00:24:49It's a very simple beginning
00:24:53Please come forward, Jessica and Jessie
00:25:00We're hoping that we nailed most of our techniques
00:25:03And the judges are going to see that we put out a huge effort for our first appetizer
00:25:06We have for you a pan seared scallop with pork belly
00:25:09With a corn puree, pickled jalapeno and apple gastrique
00:25:13And some crispy Brussels sprout leaves
00:25:15I think the plate is beautiful with the colors that you have from the scallops to the corn
00:25:20To the beautiful crispiness of the pork
00:25:23Very nice
00:25:24Thank you, chef
00:25:25The sear on the scallops is beautiful
00:25:42And the scallops are also well seasoned in a very delicate way
00:25:45Overall, a really solid effort
00:25:47Very, very complex good dish
00:25:48Thank you, Joe
00:25:49Thank you, Joe
00:25:50I love the fact that you went again and refried the Brussels sprouts
00:25:54You did not stop with, you know, the ones that burn
00:25:57And I feel like it's needed on this dish
00:25:59It gives it a little bit of crispiness as a whole
00:26:01But your corn puree is too thick, though
00:26:04And it's a little bit of, um...
00:26:06Pudding
00:26:07Pudding
00:26:08Yeah!
00:26:09You see?
00:26:10But honestly, um...
00:26:11I think this is a really nice dish
00:26:12With a couple little tweaks
00:26:13And it's a great dish
00:26:14Thank you, chef
00:26:15Thank you, chef
00:26:18It's delicious
00:26:19The combinations are exquisite
00:26:20Pork belly and scallops cooked beautifully
00:26:22You've come out the gate strong
00:26:24Well done
00:26:25Thank you, chef
00:26:30Great job, guys
00:26:32All right
00:26:33Please come for Julio and Rachel
00:26:35We're nervous because it was down to the wire
00:26:44We didn't have any extra second to taste the empanada
00:26:47So we are praying and hoping that it's cooked through
00:26:51If the empanada is not crispy and cooked enough
00:26:54It's gonna be a real problem for us
00:27:05Ooh...
00:27:07Fancy, huh?
00:27:11All right, Julio and Rachel
00:27:12Please describe your dish
00:27:14We've made a saffron empanada
00:27:16Filled with braised mojo pork
00:27:18We have apple fennel salad
00:27:20Garlic and paprika aioli
00:27:22And a creamy cilantro sauce
00:27:23I mean, that has to be one of the poshest empanadas I've ever seen
00:27:26It looks spectacular
00:27:28I mean, taking something from the sort of street food phenomenon
00:27:31Elevating it
00:27:32Yeah
00:27:33I mean, if there's ever a time to do it in this competition
00:27:34Tonight's the bloody night
00:27:35Yes, chef
00:27:36Well done, it looks beautiful
00:27:37Thank you, chef
00:27:46Here's a little light on the filling
00:27:47Yeah, you can see
00:27:48I've got so much pastry
00:27:50But hardly any filling
00:27:51Yeah
00:28:04I think the dough texture is great
00:28:05I love the flakiness, the crispiness of it
00:28:08The pork inside is highly seasoned
00:28:10It is juicy
00:28:11And the aioli and the sauces on top
00:28:14I like the brightness of the flavour
00:28:16Very nice
00:28:17Thank you, chef
00:28:18Thank you, chef
00:28:19The fennel salad is delicious
00:28:21It's seasoned properly
00:28:22It's bright
00:28:23It's crunchy
00:28:24And the dough
00:28:25It's flaking and crispy
00:28:26Like it's supposed to do
00:28:27So good job with that
00:28:28Thank you
00:28:31It tastes good
00:28:32There's no two ways about this
00:28:33However, these things should be 90% full
00:28:36I've got one here that is literally 50% full
00:28:38But the pastry is delicious
00:28:40Smart move with the salad to cut the richness
00:28:42I just want to say well done
00:28:43Thank you, chef
00:28:46I feel like more time needed to be done on the filling
00:28:51Proud of you
00:28:55Right, it's time to move on to the entree
00:28:58The entree you serve us tonight
00:29:02It's going to carry a lot of weight
00:29:04Because if you really shine in this round
00:29:06You can become the front runner going into the dessert
00:29:10And that's where you want to be
00:29:12Yes, chef
00:29:13Tina and Yvonne, please let us know what you're making for the entree round
00:29:17Uh, we're making gum casa
00:29:19Which is crispy skin salmon with a lemongrass chili sauce
00:29:22We're making it with garlic rice and bok choy
00:29:24Very nice
00:29:25Rachel and Julio
00:29:26The second dish is going to tell my story
00:29:28My Italian heritage with my Brazilian culture
00:29:31It's going to be a squid ink tortellini
00:29:34Filled with lobster mascarpone, lobster medallions, moqueca sauce, and cilantro oil
00:29:38Oh, Dio mio, wow
00:29:42Jessica and Jessie
00:29:43We started in fall in New England
00:29:45And now we're going to take you into the winter
00:29:47We're going to be making you a braised beef short rib
00:29:50With acaccio pepe gnocchi, sautƩed mushrooms, and veal demi-glace
00:29:55Love that
00:29:56Wow
00:29:57Right, the very best of luck to you all
00:30:03Your 60 minutes
00:30:05Starts
00:30:07Now
00:30:12I got you, I got you, I got you
00:30:13I need some 00's ale flour, right
00:30:15Let's, let's get the lobster
00:30:16Come here, come here
00:30:17Tina, grab the salmon
00:30:18Okay, okay
00:30:19We need to get the uh, the short rib
00:30:20Get the short rib
00:30:21Coming out of the appetizer round
00:30:22We feel pretty good
00:30:23We felt like we might have had an edge on the other two duos
00:30:25What short do you want?
00:30:26This one?
00:30:27Those ones a little big
00:30:28But everybody is locked in
00:30:30Yup
00:30:31And they're not messing around
00:30:32They're not here to play
00:30:33They're here to win, just like us
00:30:34We need cheese
00:30:35Pepporino
00:30:36Parmesan
00:30:37Go
00:30:38The biggest difficulties of our entree
00:30:39Is are we going to get that short rib cooked in time
00:30:41This is something that takes two to three hours at home
00:30:45The first five minutes of this cook are super important
00:30:47We need to get those short ribs seared
00:30:49And into the pressure cooker
00:30:50So that we have 50 minutes remaining to get those short ribs tender
00:30:54Here we go
00:30:55I think this is where you sort of separate yourself, right?
00:30:58Everyone could have had a pretty good appetizer
00:31:01But your entree has to blow us out the water
00:31:03Exactly
00:31:04So that you get yourself ready for the dessert
00:31:05Salt needs to be on the middle
00:31:06Salt needs to be on the middle
00:31:07Salt needs to be on the middle
00:31:08Salt needs to be on the middle
00:31:09Salt needs to be on the middle
00:31:10Salt needs to be on the middle
00:31:11Here we go
00:31:12Thank you
00:31:13Start on that lemongrass
00:31:14Okay
00:31:15I get them ready
00:31:16Remember this?
00:31:17Yes
00:31:18Come for food from home
00:31:20I miss mommy doing her this
00:31:22Represent her
00:31:23You need some salt in the water?
00:31:25Yes
00:31:26You got this, yeah?
00:31:27Mm-hmm
00:31:28Okay, so working on the pasta fossil
00:31:29I'm working on that right now
00:31:30Okay
00:31:31It's good
00:31:32I got it, I got it, I got it
00:31:33I got it, I got it
00:31:34Jessica and Jesse are moving at the speed of light
00:31:37Yeah, they've got to get that short rib in the pressure cooker quickly
00:31:40All right, that was stupid
00:31:42Those short ribs need to get in
00:31:44That's stressing me out a little bit
00:31:46He looks stressed
00:31:47I think it's stressing him out too
00:31:48Joe, Joe, Joe, Joe
00:31:49I can smell the beef
00:31:50Get it in quick
00:31:51Looking good, J squared
00:31:53Got it, Joe
00:31:54Jesse and Jessica, right on time
00:31:56Five minutes into the cook
00:31:57And they've got the short ribs in the pressure cooker already
00:32:00Man, the speed of Jesse and Jessica is extraordinary
00:32:03Why is it not going?
00:32:04Why is it not going?
00:32:05What's wrong?
00:32:06It's just not pressurizing yet
00:32:08Oh no, is he having issues?
00:32:10Jesse's got some challenge with the pressure cooker
00:32:12Why the is that not pressurized?
00:32:14I am so stressed out
00:32:15He may have filled up the pressure cooker with too much stock
00:32:17Because it's not coming to town
00:32:18What the ?
00:32:19What the ?
00:32:20It's not pressurizing
00:32:21And all I can think of is
00:32:22We're not going to get this cooked in time
00:32:24Did you put hot liquid into it?
00:32:25Yes, Jess
00:32:26Oh my God
00:32:27I'm getting frantic
00:32:28If these short ribs aren't tender
00:32:29Then we don't have a dish
00:32:30All we have is gnocchi, some vegetables, and a sauce
00:32:33It's not going to be enough for us to win the trophy
00:32:36For
00:32:45Everything's riding on that pressure cooker
00:32:48Oh God
00:32:49Come on
00:32:55It's coming up, it's coming up, it's coming up, it's coming up
00:32:58I might need maybe a little three minutes more on the go
00:33:00One minute on the lobster before I take it out
00:33:02Fantastic, yeah
00:33:03I get the fish ready
00:33:04You want to taste this?
00:33:05Okay
00:33:08Tell me what you think
00:33:09Beautiful, beautiful, beautiful
00:33:11We're 15 minutes down
00:33:12Just under 45 minutes to go, guys
00:33:14Yes
00:33:15Right
00:33:16How are we feeling?
00:33:17Feeling great, chef
00:33:18This dish is tricky
00:33:19We've got that tortellini going on
00:33:20We've got the lobster
00:33:21Who's doing what here?
00:33:22I'm working on the tortellini, chef
00:33:24I'm working on the filling
00:33:25Rachel's working on the lobster
00:33:27How are we cooking this lobster?
00:33:28So I blanch it a little bit, just under
00:33:31Good
00:33:32And then I'm going to base it with some bottled lemon zest, lemon juice
00:33:34Nice
00:33:35Delicious
00:33:36How are we shaping these tortellinis?
00:33:37Because they're very finicky
00:33:38You're going around your little finger, index finger
00:33:40Where are you going?
00:33:41Right here, right in between
00:33:42I read your book, you know, go around
00:33:43Nice
00:33:45Tell me about the sauce, because it smells delicious
00:33:47What's the sauce?
00:33:48It's a moqueca sauce, chef
00:33:49That's a tropical Brazilian sauce that we have
00:33:52We make it either as a fish stew or a seafood stew
00:33:54Yes
00:33:55Love that
00:33:56You know, I want to make these people here proud
00:33:58They are definitely proud
00:33:59Come on!
00:34:00Where was?
00:34:01Come on, good luck
00:34:02Let's go, let's go
00:34:05Come on, Julio
00:34:06Come on, Rachel
00:34:07Remember to cut those thin
00:34:09Okay
00:34:10Yes, boss
00:34:13All right, just over 35 minutes left
00:34:20Hi Tina, Yvonne
00:34:21Hi Tiffany
00:34:22Hi Tiffany
00:34:23So how are we looking?
00:34:24Is everything coming along right now?
00:34:25Everything's coming along
00:34:26We've got our garlic and shallots ready for our rice
00:34:28Okay, so this is your marinade
00:34:30Marinade's done
00:34:31Yes
00:34:32And what are we looking for in temp for cooking the salmon?
00:34:34We're going to do medium rare
00:34:35Okay, where is the tradition
00:34:37And then where you guys are kind of adding on?
00:34:39The marinade on the fish is exactly as my grandma would do it
00:34:42And we're modernizing it by just using salmon
00:34:44Because it's going to really help elevate the dish
00:34:46What would you have normally used instead of salmon?
00:34:48So my grandma would use like small white fish
00:34:50Marinate them, freeze them, and then we would fry them
00:34:53Ah, fried, okay, nice
00:34:55Don't have the pan too hot when you're cooking the salmon, right?
00:34:58Yes
00:34:59You don't want that skin to brown too quickly
00:35:00Yep
00:35:01Have like sugar in our marinade as well
00:35:02So we don't want that to burn
00:35:03Okay, but you didn't put it on the top though, right?
00:35:05No, yeah
00:35:06Okay, good
00:35:07Every part of the dish is important, right?
00:35:08Yes
00:35:09Taste, taste, taste
00:35:10Yes
00:35:11All right?
00:35:12Good luck, y'all
00:35:13How's that pasta looking?
00:35:14Yeah, it's looking beautiful
00:35:15Looks good
00:35:16Sauce is looking pretty
00:35:18Come on, cool off
00:35:19I'm gonna flambate in a second
00:35:20Yep
00:35:21Woo!
00:35:22Jesse
00:35:23Now you're looking more like Chef Gordon
00:35:24Okay, just under 25 minutes
00:35:35All right, guys
00:35:37So you have the beef short ribs in the braiser
00:35:39Yep
00:35:40And the gnocchi is meant to be eaten with the sauce of the beef braise, right?
00:35:43Yes
00:35:44Are you putting any cheese on top to finish it?
00:35:46We're gonna do a frico
00:35:47So frico is traditionally a cheese tuile that comes exactly from where I'm from in Italy
00:35:52Awesome, yeah
00:35:53So these mushrooms are gonna be plated with the sauce?
00:35:55Yes
00:35:56Yes
00:35:57The mushrooms are actually gonna be mixed in with the gnocchi
00:35:59Jesse, Jesse, slow down
00:36:00I know
00:36:01Slow down
00:36:02Can you tell him to slow down for one minute?
00:36:03Like just take a break
00:36:04I've tried so many times, Joey
00:36:05Just doesn't work for me
00:36:06Jesse, if you're in the finale of MasterChef, you're celebrating New England, the beautiful season
00:36:11Then it's all good here, right? It's all good
00:36:13It certainly is
00:36:14Enjoy the moment, you're doing great
00:36:16Thank you
00:36:17Thank you
00:36:18Thank you
00:36:19Thank you
00:36:20So we have the filling, we have the oil, we have the sauce cooking now
00:36:25Rachel and Julio, they really work very clean
00:36:29Very good looking pasta
00:36:31So, Rachel and Julio
00:36:32This is the first time that they have cooked lobster in this competition
00:36:35So they're taking a big risk in the finale cooking lobster
00:36:37As we know, it's not an easy thing to do
00:36:3930 seconds under, we don't get the true flavour of that lobster
00:36:4130 seconds over
00:36:42Yeah
00:36:43There's no going back
00:36:44They get rubbery very quickly
00:36:45I don't want to put my lobster in until like less seven minutes
00:36:48It's ok, you can't wait on that
00:36:49And then that tortellini, you know how different is that squid ink in there
00:36:52So the squid ink is not always just about colour
00:36:54Because squid ink actually has a flavour
00:36:56It's very bitter and zinky
00:36:58Which is going to be an interesting contrast next to the lobster
00:37:02Here, taste it
00:37:05Ah, yes
00:37:06Julio and Rachel doing this moqueca
00:37:08Normally it is a sauce that takes time
00:37:10A six, eight, ten hours, right?
00:37:12Oh my goodness
00:37:13Slow and steady
00:37:14And here is what?
00:37:15Going to end up being probably 30 to 40 minutes total
00:37:17Yes
00:37:18Jessica, you want to come and try for mommy?
00:37:20I wish
00:37:21You're making me hungry
00:37:22So, Tina and Yvonne's dish
00:37:24There are roots from their grandmother
00:37:26But it is definitely modernized
00:37:29Did you put lemon in there?
00:37:30Last thing
00:37:31Ok
00:37:32Traditionally, their grandmother would take and fry whitefish
00:37:36And let it marinate with the chili garlic
00:37:38But salmon has a lot of oil, right?
00:37:41And it doesn't take as well as some other fish would
00:37:44But I think the fact that they're using that same flavour profile
00:37:48To make the sauce
00:37:49You will get a lot of that flavour on the plate
00:37:52But again, that's how it needs to be cooked beefly
00:37:54If you're going to present salmon for your entree
00:37:56Then it needs to be crispy on the top
00:37:57And nice and pink in the centre, right?
00:37:59I said medium rare
00:38:00Medium rare, there we go
00:38:03This is an interesting way of doing gnocchi
00:38:05Jesse and Jessica are making braised beef short ribs
00:38:08With gnocchi
00:38:09With sautƩed mushrooms
00:38:10Roasted carrots
00:38:11I mean, it's like everything
00:38:13They have so many components
00:38:14So many cooking techniques
00:38:16And you can see it from the veg
00:38:17Is this going to be okay for your gnocchi?
00:38:19Or do you want a bigger one?
00:38:20Yeah, I want that one
00:38:21This pan is hot
00:38:22This pan is hot
00:38:23Handle's hot
00:38:24The big jeopardy there with Jesse and Jessica
00:38:26Is the short ribs
00:38:27When they turn that pressure cooker off
00:38:28They need to be melting in your mouth
00:38:30Gnocchi going in
00:38:31Gnocchi going in
00:38:32Hot
00:38:33He doesn't want the flame
00:38:37The flame's too hot
00:38:38We are down to 15 minutes ladies and gentlemen
00:38:43Come on
00:38:44How come our fish has scales on it?
00:38:48What do you say honey?
00:38:49I said our fish have scales on it
00:38:50I know
00:38:51Yeah, but it still looks like there's a lot of scales on Tina and Yvonne's salmon
00:39:00And it's taken Yvonne a long time to get those scales off
00:39:03She's got a lot of fish to cook
00:39:05Tina started off seasoning the salmon, making sure it was all perfect and pretty
00:39:09But she didn't tell me that it had scales
00:39:12Did you see that it had scales?
00:39:14I did
00:39:15Okay, and you didn't see anything?
00:39:16At this point they need to start cooking the salmon
00:39:19The scale is hungry too
00:39:20Yeah, but we don't want scales
00:39:22Time is running out and if those salmon are not cooked to perfection
00:39:26We might as well pack our bags now and head back home
00:39:29Let's go!
00:39:30That's not very much time
00:39:37Still to come on the MasterChef Dynamic Duo's grand finale
00:39:40Come on, we want to get that fish in
00:39:42My big worry right now is Julia and Rachel
00:39:44Make sure they're really nice and close
00:39:45Let me concentrate here, yeah?
00:39:47I really hope when they hit the water those totalini don't explode
00:39:50Jess and Jessica are about to open that pressure cooker
00:39:52Nothing else matters if the short ribs are not tender
00:39:55Knife please!
00:39:56How's that knife going through?
00:39:57Smooth?
00:39:58Mmm
00:39:59It's time for your final course
00:40:01Go, go, go, go
00:40:02There's no precedent to a dessert like this that I've ever seen
00:40:04They usually take me two to three days at home
00:40:06This is a lot of risk here
00:40:07It is a lot of risk, Chef
00:40:08Yvonne's got a lick of nitrogen
00:40:09This is a very unconventional technique
00:40:12We like to push our limits and this is the finale
00:40:14It looks stunning
00:40:16You're cooking like pros
00:40:17Kinda nervous for everybody else right now
00:40:19This is delicious
00:40:22Only one duo will win the title of America's first MasterChefs
00:40:27Winning MasterChef would be life-changing
00:40:29All we want is to take that trophy home
00:40:31We are one judgment away from changing the rest of our lives
00:40:34Congratulations goes to...
00:40:37Come on new one, get that, get that fish in
00:40:48I know
00:40:49She's got a lot of fish to cook
00:40:50Okay, I got the scales off
00:40:52Come on, come on, come on, come on, come on
00:40:54Get in the middle
00:40:55Get in the middle
00:40:56Get in the middle
00:40:57Get in the middle
00:40:58Okay, get that skin
00:40:59Piss me, baby
00:41:00Someone's got in the pan for Tina Yvonne
00:41:02Yeah
00:41:03Just over 12 minutes to make it
00:41:08Start closing your arm
00:41:09Make it up really nice and close
00:41:10Let me concentrate here, yeah?
00:41:11Sure, yeah, go ahead
00:41:12My big worry right now is Julia and Rachel
00:41:14The tortellinis aren't done
00:41:15They need to sort of rest a little bit
00:41:17Before they go into that water
00:41:18I really hope those tortellinis
00:41:20When they hit the water don't explode
00:41:21Yeah
00:41:22I cut some extra just in case if something happened
00:41:25Yes
00:41:26Let's go with the bigger ones first
00:41:28Oh, the lobster looks beautiful
00:41:30Okay, I'm going into the oven
00:41:31Okay
00:41:32Where's my timer?
00:41:33The timer, right here, baby
00:41:35Right here
00:41:36Okay
00:41:40The cenokies look beautiful, Jess
00:41:42Thank you
00:41:44Get them off, get them off, get them off, get them off
00:41:46Off?
00:41:47Yeah, right
00:41:48They're finishing, just let them finish off the heat
00:41:49Okay
00:41:50Yeah, yeah, you're good, you're good
00:41:51You're good, you're good
00:41:52Hold on, let me check the bottom
00:41:53Okay
00:41:54We've got five minutes remaining
00:41:56Come on
00:41:57They're about to open that pressure cooker
00:42:00This is it
00:42:01It all comes down to this
00:42:02That protein inside could be worth a quarter million dollars
00:42:06So you have a lot of great things all over their bench, right?
00:42:09The carrots, the gnocchi, the mushrooms, the sauce
00:42:11Nothing else matters if the short ribs are not tender
00:42:15They look good
00:42:16Knife, please
00:42:17I got it, I got it
00:42:18Under five, yep, yep
00:42:19How's that knife going through?
00:42:20They're okay
00:42:21They're all right
00:42:22They're all right
00:42:23Smooth
00:42:24Soft
00:42:25We've got three minutes to go
00:42:26Start to plate
00:42:28When I put the rice on, I need you to pour the yellow sauce on
00:42:31Okay
00:42:32Go
00:42:33Yes
00:42:34Man, Jesse, Jesse, I've left it for the right last minute
00:42:37They have a move, there's so much going on
00:42:38You worry about the gnocchi, I'll do the veg
00:42:40Get it on the plate
00:42:41Make sure that sauce goes all the way around
00:42:43Yeah, yeah, yeah
00:42:44Yes, yes
00:42:45Go behind me
00:42:46Mm-hmm
00:42:47Going around you
00:42:48Final minute, guys
00:42:49One minute to go
00:42:50Come on
00:42:51We've got one minute
00:42:52We've got one minute
00:42:53Oh my God
00:42:54You're helping with the powers
00:42:55You wipe, I get the freak out
00:42:57Ten
00:42:58Nine
00:42:59It looks beautiful
00:43:00Let's go
00:43:01Come on, clean it
00:43:02I'm cleaning it
00:43:03I'm cleaning it
00:43:04Three
00:43:05Two
00:43:06One
00:43:07Score
00:43:08Come on, clean it
00:43:09Nice
00:43:18Again, to the last minute
00:43:19That's the only way we can do it
00:43:21And we have a pretty good-looking plate in front of us
00:43:24Our biggest concern is how tender is the short rib
00:43:26This is a three- to four-hour braise on a Sunday in New England
00:43:30And we didn't have that time today, so we'll see how tender they are
00:43:33We're happy, but we're nervous, you know, it's the finale
00:43:36I am nervous, but I'm super happy that I represented my culture, my family that is here
00:43:40It's me in this plate, and I'm so happy about it
00:43:45Let's go, guys!
00:43:50All right, Tina and Yvonne, please come forward
00:43:55I feel like our dish is packed full of flavor, but salmon is the hero of our dish
00:44:00So if the cook is not right, that's gonna put us in trouble
00:44:04So we made gum casa, which is a crispy-skinned salmon with lemongrass chili sauce, garlic rice, and bok choy
00:44:13Visually, ladies, it looks beautiful
00:44:14The contrast is exceptional
00:44:16And you guys plate beautifully, and yet again tonight, it looks stunning
00:44:20Great job
00:44:21Thank you, chef
00:44:22Thank you
00:44:23All right, what can I expect when I cut open this salmon?
00:44:30We're going for a medium-rare
00:44:32Okay
00:44:33A little medium here
00:44:37Mine's perfectly medium-rare
00:44:42Mine's nice as mid-rare
00:44:44Yeah, it wasn't good
00:44:45Yeah, it wasn't good
00:44:47What do you think?
00:44:57This is a beautiful medley of flavors
00:45:01The sauce that you made that you dipped from your grandmother and your mother
00:45:05Has this incredible flavor
00:45:08It is smooth
00:45:09It is luscious
00:45:10And you definitely taste Vietnam in this dish
00:45:13Thank you, chef
00:45:14Thank you, chef
00:45:15Ladies, the salmon is cooked to absolute utter perfection
00:45:18It's crispy on top, it's pink in the middle, and it's beautiful
00:45:21But be very careful about pressing that rice down
00:45:23When you compress it, it overcooks, it steams, and then it loses its fluffiness
00:45:27Which is such a shame
00:45:28But God
00:45:29On a night like tonight
00:45:30I think the only one thing that's missing for me
00:45:32Is that grandma can't taste how good you've become
00:45:36Aww
00:45:37It's exceptional
00:45:38And I think it's your strongest dish so far
00:45:42Thank you, chef
00:45:43Thank you, thank you
00:45:44Look, it took a big risk
00:45:47Taking a Vietnamese tradition and your story
00:45:50And evolving it so fearlessly
00:45:52But you've succeeded in evolving your tradition into a world
00:45:56Class dish
00:45:57Good job
00:45:58Thank you, Joe
00:45:59Thank you, Joe
00:46:00Thank you
00:46:01Thank you, ladies
00:46:04The cook on the salmon here is just
00:46:06I know
00:46:07It just was perfect
00:46:08What a shame yours was not
00:46:10Right, next up, Jessie and Jessica
00:46:15Cooking short ribs in 60 minutes is a ballsy move
00:46:18But that's why we're in the finale
00:46:20Because we're not afraid to push the limits
00:46:23We've prepared for you a braised beef short rib
00:46:26With acaccio pepe gnocchi
00:46:28Baby carrots and baby fennel
00:46:30Sauteed mushrooms
00:46:31A parmesan frico and veal demi-glace
00:46:34Wow, visually it looks beautiful
00:46:36It looks unctuous, it looks autumnal
00:46:38But for me it's all about that short rib
00:46:40We'll know when we cut into that thing
00:46:42Because it's got to be soft, moorish
00:46:44Shall we?
00:46:45Yep, let's serve
00:46:46So this should be sliced like butter, right?
00:46:50It's a bold move tonight
00:46:52It's going to come down to this
00:47:05Jessie and Jessica
00:47:07For me it's all about that short rib
00:47:08I just hope it's cooked perfectly
00:47:15And it's slicing through like butter
00:47:18Beautiful
00:47:22Beautiful
00:47:23And flavor-wise it's delicious
00:47:35Thank you
00:47:36And mine is soft, unctuous and everything you want
00:47:38You were under pressure tonight
00:47:40Very few professional chefs can get short ribs cooked in six hours
00:47:43Let alone in tonight's finale in 60 minutes
00:47:46Great job, well done
00:47:48Thank you, chef
00:47:49The gnocchi is delicious
00:47:54It's still light, but yet there's still that caramelization on the outside
00:47:59It's my favorite thing on the plate
00:48:01But my short rib is not as tender as Gordon's
00:48:05Unfortunately there is a layer here from where the bone meets
00:48:10That needed about ten more minutes of cooking
00:48:14So it's just a little difficult to get through
00:48:19And it feels very chewy
00:48:23Look, this dish has a lot of things going on
00:48:26So many variables, so many techniques
00:48:28And it showed during the cook
00:48:29Like you guys were really running frantically
00:48:31It's really all done very, very well
00:48:34Even the frico is perfectly done, which is not easy to do
00:48:37You know, this is a nice salty, crisp surprise
00:48:39The carrots are cooked perfectly
00:48:40Good job
00:48:41Thank you, Joe
00:48:42Well done
00:48:43Thank you, Jessica
00:48:44Jessica
00:48:47Oh, I see it
00:48:48I mean, that's really
00:48:49Mine's completely different to yours
00:48:50I know
00:48:51What a shame
00:48:52Yours is soft and tender, Joe
00:48:53Absolutely
00:48:54It's all right
00:48:55It is what it is
00:48:56It is what it is
00:48:57Mmm
00:48:58Okay, Rachel and Julia
00:48:59I'm really worried because there is a lot of things of jeopardy here in the dish
00:49:07They cook on the lobster, they cook on those tortellinis, and the sauce and everything has to be spot on
00:49:15We have cooked for you today squid ink tortellini filled with lobster mascarpone, lobster medallion, moqueca sauce, and cilantro oil
00:49:24Mamma mia, tuvo fallo italiano
00:49:27So, the plating is beautiful
00:49:30I'm looking at these tortellini and there's a lot of intricacy in the handwork and the detail
00:49:34Lobster looks succulent and delicate
00:49:37We're really kind of dealing in true fusion
00:49:40And putting it all in one plate, all those different nationalities
00:49:43That's a very complex thing to do, so, can't wait to try it
00:49:45Grazie mille, Joe
00:49:47Shall we?
00:49:51What do you have inside?
00:49:52Yeah, it's a mascarpone, you got parsley, dill, salt, pepper, and lemon zest
00:49:57The cook on the lobster is really quite good, it's soft, it's delicate, it's seasoned
00:50:08A very kind of spicy and persistent heat
00:50:11The pasta itself, great, I love the use of squid ink
00:50:14The details of the tortellini are excellent, good job
00:50:16Grazie mille, Joe
00:50:17Yes, guys
00:50:22I think the lobster cookery for me is right spot on
00:50:26The moqueca is very good
00:50:28The tortellini, to me, I want a little bit of creaminess, right?
00:50:32Like, because of the chunkiness that you're getting
00:50:35I want just, like, something a little more creamy on the plate
00:50:39But, I mean, this is a very good fusion plate
00:50:43Very nice
00:50:44Thank you, Chef
00:50:45This tortellini is put together with such precision
00:50:47The cook on the lobster, incredible
00:50:49Moqueca sauce, fast-track version is 60 minutes
00:50:52Unheard of, but you've done it
00:50:54There's so much love on this plate
00:50:55Well done, both of you, thank you
00:50:57Thank you
00:51:06Well, you three dynamic duos, you certainly haven't made it easy for us tonight, let me tell you
00:51:10Clear down your stations, get ready for your final course tonight
00:51:14Well, what an entree, let's recap after those first two courses
00:51:23Tina and Yvonne, they started tonight with the corn salad with crispy leaves and vegetables
00:51:28Good cook on the shrimp
00:51:29Good, the shrimp were delicious, the plating was beautiful
00:51:32But it was a simple
00:51:34And their entree, they had that crispy salmon with the chili and lemongrass sauce
00:51:38Delicious, I think that was their best course of the night, the sauce was incredible
00:51:41The sauce and the salmon was just delicious
00:51:44Honestly, I think that that entree was a step up from that appetizer
00:51:47And I think it's keeping them in the race right now
00:51:49So, Rachel and Julio, their appetizer was that elevated empanada that we've never seen before
00:51:54With that saffron-fused dough
00:51:56Very good
00:51:57For me, the only downside was the lack of filling
00:51:59Yeah
00:52:00And then they had that lobster, beefy cooked in butter, and the tortellini
00:52:04Just wanted something creamy or something else
00:52:06Sure
00:52:07But I have to give them credit for the beautiful cook on that lobster
00:52:09As for Jessie and Jessica, the appetizer was that delicious sires scallop
00:52:14Oh, oh yeah
00:52:15And that pork belly
00:52:16So it was excellent, perfectly cooked
00:52:17Yeah
00:52:18And then onto the short rib for that entree
00:52:20Everything was braised, roasted
00:52:22Big risk doing low and slow in a one-hour cook
00:52:25Oh my god
00:52:26A huge risk
00:52:27But when I could not chew my short rib because of the collagen
00:52:31It took the dish down
00:52:33Now that I'm looking at going into this dessert
00:52:36I don't know, it's looking like an even playing field
00:52:39Better
00:52:40Yeah
00:52:41Right, you three dynamic duos, please make your way around the front, thank you
00:52:45Thank you
00:52:51Cutting out of the entree round, it's a little disappointing
00:52:54I wish that the short ribs were more tender
00:52:57We feel like we're down and now we have to claw our way back in
00:53:00So we're gonna go into this dessert round with the same attitude that we came in with
00:53:04It's definitely everything needs to be better
00:53:06Yeah
00:53:07It's a lot of pressure
00:53:08True
00:53:09We're ready to battle
00:53:14Right, it's time for your final course, the dessert course
00:53:23We're ready
00:53:24Okay, you'll have one hour to make those delectable, divine desserts
00:53:30Yes
00:53:31Tell us what you're making, Yvonne and Tina
00:53:33So we're making a mango mousse with almond crumble, sesame twill, and a yuzu sorbet
00:53:38Sounds good
00:53:39All right, Julio, Rachel
00:53:41It's gonna be a pina colada layer cake with vanilla chantilly
00:53:45We met at a restaurant, he hired me as a bartender
00:53:48So we're taking that iconic drink and transforming them into a beautiful dessert
00:53:52Wow
00:53:53All right, Jesse and Jessica
00:53:55This dessert is an homage to our family sitting around the fireside in the summer
00:53:59So we were making a play on a s'more
00:54:01We're gonna do a dark chocolate ganache tart
00:54:03Topped with a whipped marshmallow meringue and a creme fraiche ice cream
00:54:06Wow, three outstanding, sounding desserts
00:54:09Are you ready?
00:54:11Yes, Chef
00:54:12Yes, Chef
00:54:13Your 60 minutes
00:54:14Start
00:54:16Now, let's go
00:54:18What do we need? Let's grab the rum
00:54:23Here's our lime leaves
00:54:24Lime leaves
00:54:25After the entree round, we've gained some momentum
00:54:28But going into the dessert round is a little bit nerve-wracking
00:54:32Because desserts aren't our strong suit
00:54:34But we're fighters
00:54:35So we're gonna have to fight if we want to win tonight
00:54:43All right, guys, here we go
00:54:45Sugar, water, yuzu
00:54:46I'm on press duty, okay?
00:54:47Yep
00:54:48Here we go, desserts
00:54:49The make a break of a great dinner
00:54:51Everything they've done from the appetizers to the entree has come down to this last moment
00:54:56Absolutely
00:54:57So this is the time to shine
00:54:58Okay, what are you working on?
00:54:59I'm working on the purees
00:55:00So, Rachel and Julia, they're taking a sort of modern interpretation of pina colada cocktail
00:55:06And evolving that into a dessert
00:55:08Transforming a concept into a dessert is a tall order
00:55:11Yeah
00:55:12There's no precedent to a dessert like this that I've ever seen
00:55:14It's a lot to risk for the inn
00:55:16Ovens are 350?
00:55:18Ovens are 350, yes
00:55:19Perfect
00:55:20Jessie and Jessica, they're doing a take on the s'more
00:55:22There you go
00:55:23Love that idea
00:55:24But that ground cracker base needs enough butter in there for it to set
00:55:27Otherwise you slice into it and it's gonna spread
00:55:29It also has to be crunchy and toasted
00:55:31It can't be raw
00:55:32Right
00:55:33Then there's the texture of the chocolate mousse
00:55:35And that needs to be nice and firm before you start piping the Swiss meringue on there
00:55:38All right, tart shell going in, heard
00:55:40Clear up your slot, almonds crumble next
00:55:42So, Tina and Yvonne, they're doing a mango mousse cake
00:55:45I'll be honest though, mango is a very tough mousse to get right
00:55:48Sometimes it's sweet, sour, a little bit tart
00:55:50But, I think the issue for them tonight is getting it set in time to finish it
00:55:54So, that's gonna be the make or break
00:55:5715 minutes gone, 45 minutes remaining
00:56:02There you go, Julio
00:56:07Ready for the sorbet machine?
00:56:08Yes
00:56:09Be careful
00:56:10Mmm, the mango mousse looks so good
00:56:12How'd your mousse come out?
00:56:15Almost there, Tina
00:56:16This is
00:56:20Delicious
00:56:21Hold behind
00:56:23All right
00:56:24I wanna see what you do with this
00:56:25Yvonne's got liquid nitrogen
00:56:27She's got her mango mousse inside those molds
00:56:29And that will fast track the setting of that
00:56:31This is a very unconventional technique she's using here
00:56:34Looking good, looking good
00:56:35That my baby
00:56:37Now, here's the double-edged sword on this one
00:56:40It can over-set them so early on
00:56:42The other thing is that if it gets too whole
00:56:44That whole thing can crack
00:56:45Crystalize
00:56:46And you don't want that at all
00:56:47Okay, behind, cold behind, close behind
00:56:50Let's go
00:56:51All right, 35 minutes left
00:56:54Team Avan, how we doing?
00:56:56We're doing good, Tiffy
00:56:57All right, so where are we in the process right now?
00:57:00I'm working on a mango compote
00:57:02I've got the mousse in the blast chiller to set
00:57:05So like pop it out and put a mirror glaze on top
00:57:08Has the glaze been made yet?
00:57:09Uh, I'm starting that now
00:57:11Tina's working on our sesame twill
00:57:13This is the moment that y'all have been waiting for
00:57:15Yes, yes
00:57:16Make sure every part of everything is perfect
00:57:19I pretty-ass you, Debbie
00:57:21Ah, Tina, stop it
00:57:23All right, good luck to all
00:57:24Thank you
00:57:29Okay, put that in the blast chiller, Julia
00:57:32Yeah
00:57:33Ladies and gentlemen, we are halfway
00:57:3513 minutes remaining
00:57:36Before we ground
00:57:38Our dynamic duo master chefs
00:57:43Okay, how are we doing?
00:57:44Doing good, sir
00:57:45We good?
00:57:46So this is a pina colada
00:57:48Inspired dessert, yes?
00:57:50Yes, sir
00:57:51Talking about the layers, where are we going?
00:57:52So it's going to be a vanilla rums punch
00:57:54Nice
00:57:55You're going to have a pineapple and cherry jelly
00:57:57Coconut mousse, mirror glaze
00:57:59And outside is going to be a vanilla chantilly
00:58:01Caramelized pineapple and cherry glaze
00:58:02I love that
00:58:03Now this sounds like a dessert I've never seen before
00:58:04But it's a new invention, right?
00:58:05So we're breaking ground here
00:58:07This is a dessert that usually takes me two to three days at home
00:58:09Because, you know, all of the layers they need to set on time
00:58:12Yes
00:58:13So the liquid nitrogen is going to help us speed up that process
00:58:16To make sure that all of that layers are nice and set
00:58:18Smart
00:58:19So when you coat through them, you're going to see them all
00:58:21How are we going to finish this, Julia?
00:58:22After we demold it, we're going to put the mirror glaze on top
00:58:24It's going to be ice cold, otherwise that mirror glaze is not going to work
00:58:27Yes, chef
00:58:28There's a lot of risk here
00:58:29It is a lot of risk here
00:58:30Please be careful of that liquid nitrogen
00:58:31Yes, chef
00:58:32Thank you
00:58:33Wow
00:58:34How are you feeling, Jesse?
00:58:38Feeling solid, this creme anglaise is getting there
00:58:40What do you think?
00:58:41Yes
00:58:42For this, right?
00:58:43Yes, yes, yes
00:58:44Does it burn?
00:58:45Hey, more rum
00:58:46Let the alcohol burn
00:58:48Okay, once the crumble is mixed, yeah, put it in a bowl
00:58:51Put it behind us
00:58:52I'm going to tell my mama that you make me work so hard
00:58:58Hey, guys, how are we doing?
00:58:59Hi, Joe
00:59:00Jesse, I see you in a much calmer state than usually when you're cooking savory
00:59:03I like desserts, I like the precision of them, I love the science behind them
00:59:06What's happening here, is this your meringue?
00:59:08This is our meringue that's going to be the toasted marshmallow to our s'more
00:59:12What's cooking here?
00:59:13This is going to be the creme anglaise for our creme fraiche ice cream
00:59:16So you're still boiling the creme fraiche, you only have a half hour left
00:59:19Where are you going to make the ice cream?
00:59:20I'm going to use the liquid nitrogen
00:59:22Have you ever done that before?
00:59:23I've never done it before, so
00:59:24Are you sure this is a good first time to try liquid nitrogen?
00:59:27We like to push our limits and this is the finale
00:59:29All right, guys, good luck
00:59:30Thank you, Joe
00:59:31I'm going to get the cake
00:59:36You get the jello
00:59:38Yep, I have jellots in here, just letting it bloom
00:59:41Tina and Yvonne are working on their mango mousse cake
00:59:44Big one, okay
00:59:46They've cooked everything and it needs to be glazed as well
00:59:49But they need everything to be ice cold in order for that glaze to work
00:59:54Just be careful
00:59:55Yeah, be careful, you too
00:59:57Julio and Rachel are going to actually use the liquid nitrogen to set each individual layer
01:00:02And then once that's set, they're going to finish it with the glaze
01:00:05That's incredibly complicated and difficult
01:00:07I've never seen a dessert like this
01:00:08So, ready for you to go on the next layer
01:00:10Mm-hmm
01:00:11Just start with the layer, that's the cherry that goes on top of the sponge
01:00:14Man, this dessert they're doing is very complicated, isn't it?
01:00:16Yes
01:00:17Yes
01:00:20I don't know if it's going to come out
01:00:22Come on
01:00:24You're wrong
01:00:25You're wrong
01:00:26Breathe
01:00:28Okay
01:00:29Breathe
01:00:30Exactly
01:00:35You're going to transfer the whole thing over?
01:00:36Yeah
01:00:37Okay
01:00:38This is easier for me to...
01:00:39Oh, it's going to be easier to pull it out, yeah
01:00:43Oh
01:00:46Uh-oh
01:00:47Oh, gosh
01:00:48If it's not coming out, pull it out with a spatula
01:00:50We can do that hammer
01:00:51The pineapple layer is over set
01:00:53Yep
01:00:54Oh, my gosh
01:00:55That's terrible
01:00:56Oh, my goodness
01:00:57Oh, she's making a mess of it
01:00:58Oh, my goodness
01:00:59It's a disaster for Julio and Rachel
01:01:01Good
01:01:03Oh, my gosh
01:01:04Uh-oh, Google
01:01:06Okay
01:01:08If it's not coming out, pull it out with a spatula
01:01:09We can do that hammer
01:01:10It's over set
01:01:11Yep
01:01:12Oh, well, uh-oh, uh-oh
01:01:14Oh, gosh
01:01:15Uh-oh. Uh-oh. Oh, gosh.
01:01:19Come on.
01:01:24Nice.
01:01:25Wow, look at that. Rachel's finally got the pineapple layer out.
01:01:29Bravo, Rachel.
01:01:33You need to go somewhere else, because I'm doing liquid nitrogen.
01:01:36Jesse's going to add liquid nitrogen there
01:01:38and form that cran-fresh ice cream too fast,
01:01:41and you'll break that cran-fresh.
01:01:43It needs to be nice and slow on a low mixer.
01:01:45Oh, gosh.
01:01:48Ooh.
01:01:50Yeah, baby.
01:01:53Dr. Fli.
01:01:54We are down to our final 10 minutes to go.
01:01:5810 minutes. Let's go.
01:02:01Oh, my gosh.
01:02:0210 minutes for $250,000.
01:02:04No pressure, Adam. No pressure.
01:02:06Try it. Come here and try it.
01:02:09Yep. Yep.
01:02:10That's great.
01:02:12I'm going to smooth it out real quick.
01:02:14Good job, Rachel.
01:02:16Rachel and Julia are cooling every layer with the liquid nitrogen.
01:02:20Okay, put the rest in there and put it in the plastic.
01:02:23Oh, looks beautiful, Yvonne.
01:02:27All right, I need you over here.
01:02:28Jesse's working on getting that tart out.
01:02:30Ooh, the tart looks beautiful.
01:02:32Can you hold off for a second?
01:02:33This is pivotal.
01:02:34No, I can't. I can't.
01:02:35Oh, gosh.
01:02:35Jesse, put a tray over it.
01:02:37Oh, my gosh. Oh, my gosh.
01:02:37It's going to break.
01:02:38Don't, don't, don't, don't, don't, don't, don't.
01:02:40Perfect.
01:02:41There you go.
01:02:43Looks good, Jesse.
01:02:44There's a lot going on there with Tina and Yvonne.
01:02:46They're about to start pouring that mirror glaze over the mango mousse.
01:02:49We're just going to give a sheen like no other.
01:02:51It's like a coat of varnish.
01:02:54It looks good.
01:02:55Oh, my gosh.
01:02:55It looks good.
01:02:56It looks good.
01:02:57It looks good.
01:02:58It looks good.
01:02:59Beautiful, Yvonne.
01:03:00Beautiful.
01:03:02And it looks like Rachel and Julia's cakes are out of the blast chiller.
01:03:06Nice.
01:03:06Here we go.
01:03:08Come on, come on.
01:03:11He's using the blowtorch to release the molds.
01:03:14Oh, my God.
01:03:17Oh, look at that.
01:03:21It came up.
01:03:22Yes.
01:03:24Oh, Julia.
01:03:25Oh, my God.
01:03:26We've got five minutes to go.
01:03:29Do the gold leaf.
01:03:31Do the gold leaf, Jess.
01:03:32I'm doing the gold leaf.
01:03:32I need to take a breath.
01:03:35Yes, yes, yes.
01:03:36Slowly.
01:03:37Beautiful.
01:03:38Let's look at that with Rachel and Julia.
01:03:40Look what they're doing.
01:03:41This mirror glaze is going to coat those molds.
01:03:43I'm just worried about Julia and Rachel.
01:03:45It's getting a little sloppy in there.
01:03:48Oh, shoot.
01:03:49It's so sticky.
01:03:50It's not going to pour.
01:03:53Last three minutes to go.
01:03:55Let's go.
01:03:55Stop waiting.
01:03:56Is it fully going on?
01:03:57Put it in there.
01:03:58If you can get it, do it.
01:03:59Go past it.
01:03:59Faster, faster, faster, faster, faster.
01:04:01Come all the way around, okay?
01:04:02Okay.
01:04:04Harry, Julia.
01:04:05I'm good.
01:04:05It's an accent spatula.
01:04:07I need an accent spatula.
01:04:08That's so messy.
01:04:10A little less.
01:04:11There we go.
01:04:12Final minute, guys.
01:04:14One minute to go.
01:04:14Come on.
01:04:15Hold up.
01:04:15I need to reach over your roof.
01:04:17I'm a Rachel.
01:04:18You're asleep.
01:04:19Hey, okay.
01:04:20You scratch all of it.
01:04:23Right here.
01:04:23Right here.
01:04:24Beautiful.
01:04:24Just do it.
01:04:25Let's go.
01:04:25Let's go.
01:04:26Let's go.
01:04:26Be careful.
01:04:27Julia, hurry.
01:04:28I'm hurrying.
01:04:29I'm hurrying.
01:04:30Sorbet!
01:04:31You have the sorbet?
01:04:32Yeah, yes.
01:04:32You have the sorbet.
01:04:34Gentle.
01:04:35Remember?
01:04:35Yes, yes, yes, yes, yes.
01:04:36Ten.
01:04:37Ten.
01:04:37Nine.
01:04:39Eight.
01:04:39Tighten this one up, too.
01:04:40Nine.
01:04:40Six.
01:04:41Five.
01:04:41Five.
01:04:42Four.
01:04:42Three.
01:04:43Four.
01:04:43Three.
01:04:44One more on this one.
01:04:44Two.
01:04:45One.
01:04:45Let's go.
01:04:56Beautiful.
01:04:57Beautiful.
01:04:57Beautiful people.
01:04:58Beautiful people.
01:04:58Yeah.
01:05:03You know, I'm proud of myself.
01:05:04I'm proud of my aunt.
01:05:05I'm proud of what we were able to do here in the MasterChef Kitchen.
01:05:08I wish that I can take that trophy home in the moment.
01:05:12Look what I did.
01:05:14I cooked my ass out with your recipe.
01:05:18We cooked with passion, with love, and we hope that the judges can see it.
01:05:23All we want is to take that trophy home to make this all even more worthy.
01:05:27It's just been a long journey.
01:05:29It's been a long journey.
01:05:31It's been a long journey.
01:05:32We came in here with so much.
01:05:34We came in here with so much pressure on ourselves.
01:05:37We didn't get the apron at first.
01:05:39We came back, and I couldn't be more proud of this beautiful woman next to me.
01:05:42And she's the reason why we're here this far.
01:05:44Okay, please come forward, Tina and Bach.
01:06:01Every time we go into a tasting, I feel nervous, but I'm kind of relieved that it's over.
01:06:07You know, we've done everything that we can do.
01:06:09I hope that they can taste the complexities that we put on the plate.
01:06:12It looked like a million-dollar dessert.
01:06:15We made a mango mousse with an almond crumb, a sesame ginger tuile, and a yuzu sorbet.
01:06:22Visually, it looks beautiful.
01:06:23It is a showstopper, but it all depends on the texture.
01:06:27Too much gelatin, too firm, and if it's not set enough, then it becomes too liquid.
01:06:30It spools the contrast of that mousse.
01:06:32Yes.
01:06:33Shall we?
01:06:34Yes.
01:06:35Can't wait to taste it.
01:06:40Wow.
01:06:41Perfect.
01:06:42Can't wait here it's stuck.
01:06:43Whatever.
01:06:44This is yourė¤ė¦¬ mystery.
01:06:45How we can see everything from the 200-a-c
01:07:03You are hitting all of the marks from the crumb,
01:07:07the mousse, the yuzu sorbet, it's tart.
01:07:11I don't, like, man.
01:07:21You are setting the bar so high.
01:07:25And I'm kind of nervous for everybody else
01:07:27that's coming after you right now.
01:07:29This is delicious.
01:07:30Thank you, Chef.
01:07:31Thank you, Chef.
01:07:32I agree.
01:07:32The mango mousse is rich.
01:07:35It has a great consistency.
01:07:36Contrast to the crust underneath, a nice crumble,
01:07:39a nice crunch.
01:07:40It's a very, very professionally constructed dessert.
01:07:43Thank you, Chef.
01:07:46Ladies, it does taste as good as it looks.
01:07:49The texture on that mousse is exceptional.
01:07:51The glaze is the majestic part of this dish.
01:07:54Yuzu sorbet, really nice, refreshing kick,
01:07:56and it sort of brings down the richness.
01:07:57Tonight, you're cooking like pros.
01:07:59Well done.
01:08:00Thank you, Chef.
01:08:07This is the type of dessert you want to see in a finale.
01:08:10Absolutely.
01:08:11Thank you, Chef.
01:08:12Thank you, Chef.
01:08:13Thank you, Chef.
01:08:14Thank you, Chef.
01:08:15Next up, Rachel and Julia, please bring your dessert.
01:08:17We've taken huge risks with this dessert.
01:08:19When the judges cut open, all of the layers, they need to be visually perfect.
01:08:28Otherwise, our dream is just going to crumble.
01:08:30Chef, this dessert is a piƱa colada layer cake with vanilla chantilly, caramelized pineapple,
01:08:39and a cherry coulee.
01:08:40I just need to understand this again, so it's not a pineapple upside-down cake.
01:08:45It's not a shortbread cake.
01:08:46So we're like on uncharted territory again.
01:08:48What is it?
01:08:49Joe, I'm a crazy person.
01:08:52I...
01:08:53People tell me, oh, this cannot be done.
01:08:56I'm like, watch me do it.
01:08:58I can't wait to see when we cut it open what we have inside.
01:09:05We as well.
01:09:06What are you expecting to see when we cut into the centers?
01:09:09So you should be looking at sponging the bottom, cherry jam, then you're going to have
01:09:13the pineapple jam and the coconut mousse covering all of them.
01:09:16Oh, no.
01:09:21Oh, dear.
01:09:24Is that what you wanted?
01:09:30No, Chef.
01:09:31Oh.
01:09:32Oh.
01:09:33Is that what you want?
01:09:38Oh, my God.
01:09:40Oh, my God.
01:09:41Oh, my God.
01:09:42Oh, my God.
01:09:43Right, Rachel, what are you expecting to see when we cut into the centers?
01:09:47Punch in the bottom, cherry jam.
01:09:49Then you're going to have the pineapple jam and the coconut mousse covering all of them.
01:09:54Oh, no.
01:09:55It's a shame.
01:09:56It's okay.
01:09:57It's okay.
01:09:58It's okay.
01:09:59What is this yeah, I guess a little too much gelatin in the mirror place
01:10:16Let's deal with elephant in the room the actual flavor inside. It's delicious. Let's get it absolutely clear, okay?
01:10:23I
01:10:26Know it's not the finish you wanted and just a little heavy on the gelatin
01:10:31But I promise you now the sweetness the contrast and the sponge the foundation is like you to rock solid and full of heart
01:10:43If I close my eyes, I feel like I'm on the beach I
01:10:48Feel the intention that you were going after
01:10:51Also, when you get a bite of the rum in there, I'm not mad at that
01:10:57Obviously the functionality is not what you wanted, but once you can get beyond that the flavors are really good
01:11:03There's a lot of great technique. Good job. Thank you so much
01:11:13Beautiful chocolate all right, please come forward Jesse and Jessica
01:11:21This is our last tasting in the master chef kitchen and I feel really solid about what we put on that plate
01:11:26It's showcasing the techniques we use the textures the flavor profiles. This is a perfect way for us to end this journey
01:11:34All right, please describe your dish
01:11:36What we have for you is a dark chocolate ganache tart topped with a toasted marshmallow meringue a raspberry
01:11:42Cooley a maple pecan brittle and a crĆØme fraĆ®che ice cream. It looks stunning. Thank you. I
01:11:49Mean elegance only once for my final dessert, and I think you've just created the most glamorous s'mores in the entire country
01:11:58Shall we yes
01:12:02Wow
01:12:12I think the balance is the point I want to highlight here because the actual texture the ganache is just so seductive and the smart move when
01:12:29You're starting to flake that salt over the ganache as well. So it takes away from the richness. Well done. Great job
01:12:35Thank you chef
01:12:37All together. This is
01:12:39Working the s'mores itself that toasty flavor
01:12:43But the one thing that I didn't account for was when you have that ice cream the crĆØme fraĆ®che in there really
01:12:50Adds to the tart experience if not the chocolate feels heavy like chocolate can feel but with that it lightens it up
01:12:57The raspberry Cooley like every component makes the other component better, which is a hard thing to do. Thank you chef
01:13:05This is one of those fortunate dishes that each component has its own unique opinion and flavor profile and eaten together is
01:13:14Interesting and interactive and begs you for another bite which is the great sign of a dessert excellent job
01:13:35What an exciting finish green dynamic duo is three dynamic desserts
01:13:42We couldn't be more proud right now and now that we've tasted all of your dishes
01:13:46We need to judge the entire meal as a whole and so it's now time for Tiffany Joe myself to make the hardest decision of the season
01:13:56Because we need to decide which duo will make history as America's first pair of
01:14:04Masterchefs sit down in the lounge and we'll see you shortly. Thank you
01:14:08Thank you
01:14:23All right, what a night that was so much some three-course meal from these duos incredible
01:14:29Let's start off with Tina and Yvonne's menu so Tina and Yvonne wanted to bring the tradition of their Vietnamese grandmother who immigrated to America
01:14:37They wanted to pay homage to tradition meets the new world for the appetizer
01:14:41They made that Vietnamese prawn salad with crispy leeks the cook on the shrimp was good
01:14:45But that was it I was expecting more unfortunately not as much elevated as we would want here. Yeah agreed
01:14:51For the entree crispy skin salmon with chili lemongrass sauce the salmon that I had was perfectly cooked
01:14:58Unfortunately my salmon was overcooked, but that sauce incredible it was the tradition of their grandmother the sauce that she made and it ended up being my favorite part of the plate
01:15:06They pulled it back on the salmon course and the dessert was exceptional. Yeah
01:15:10That mango mousse with a yuzu sorbet. Delish. I thought the finish of the elegance of that dessert. It was just mind-blowing
01:15:15The texture of the mousse was excellent flavors were interesting. It might have been the best dessert of the night
01:15:20Oh my god, I'm so nervous. We did everything that we could do. So yeah, good job. We make it
01:15:26You know Jesse and Jessica did a homage to New England and they started off with the scallop and the pork belly
01:15:34It was great. Those scholars were cooked to perfection the corn we felt was a little one was a little thick
01:15:39Yeah, it turned into a pudding very starchy. Yeah, yeah
01:15:42Jesse and Jessica's on tray
01:15:44The exception of that delicious braised short rib with ketchup heavy gnocchi probably the most ambitious dish of the night
01:15:49Yeah, the gnocchi it was great
01:15:51But the main component was a short rib and for me it had a little bit of that collagen that never broke down
01:15:57So it's a shame but my short rib cooked beautifully and the dessert was delicious
01:16:00The s'mores tart with creme fraiche ice cream all the elements of the dessert were executed perfectly
01:16:05Flavor come on the ganache when you go into that creme fraiche ice cream. How refreshing was that? Yeah, it was delicious
01:16:12I'm proud of you. I'm proud of you too. Regardless of what happens. I'm so proud of you. I'm proud of you, too
01:16:16So Rachel and Julia celebrating
01:16:20Ancestry and culture. Yeah starting with that empanada the dough itself was crispy slaw was delicious
01:16:26The fennel and apple slaw was delicious. My empanada was a little bit lacklust. It could have more filling. Yeah
01:16:32They're on tray the squid egg lobster tortellini with moqueca sauce very professional execution
01:16:39acidic sweet complimentary of the lobster. Yeah, the cook on the lobster was exceptional with that moqueca sauce to get that done in 60 minutes
01:16:46That thing only takes eight ten hours to cook
01:16:48There was definitely a lot of technique there. Julia Rachel's dessert was that pina colada inspired coconut mousse cake
01:16:54It's a shame isn't it because the outside big technical error super gluey look like coming rubber. Yeah
01:17:01The inside tasted delicious. It's completely different than anything you've seen
01:17:05There was like so many other flavor profiles and all felt like very much something that you would want
01:17:12I'm very proud of you. I'm very proud of us
01:17:14So for the first time ever in this competition, we're crowning a duo. It's a tough call
01:17:18And we asked for a rest of quality and so which duo nailed it because no one knocked every course out of the park perfectly, right?
01:17:25Yeah, and so who was the best duo of the evening?
01:17:29I love you all
01:17:30I love you all
01:17:31Honestly, I feel like we have a very good shot of winning this. I think grandma's gonna be proud of us. Are we in agreeance?
01:17:38Absolutely. Yes. Wow. Here we go
01:17:44Let's make history
01:17:48It's insane just to think that we've come this far and we put it all out of all three courses
01:18:14We are one judgment away from changing the rest of our lives
01:18:20Wow that was amazing now before we announce our decision tonight
01:18:26No matter which duo leaves here tonight with the grand prize you should all be incredibly proud on everything you've accomplished
01:18:38Winning Masterchef would be life-changing
01:18:40You've worked incredibly hard to get to this point and I feel like our bond and our culture and flavors
01:18:46It's gonna make us the next Masterchefs now time for the moment of truth
01:18:52Only one duo will make history and win the title as America's first ever pair of Masterchefs
01:19:01Just one duo will win a quarter of a million dollars
01:19:12And just one duo will bring home the iconic Masterchef Trophy
01:19:20We are ready to be Masterchefs and I'm just praying that we did enough to get that trophy
01:19:32Here we go America's next Masterchefs
01:19:37The most dynamic of dynamic duos
01:19:42Congratulations goes to
01:19:50Jesse and Jessica
01:20:18Really well done
01:20:19Give it up one more time for Jessie, Jessica, ladies and gentlemen.
01:20:30You see your picture up there?
01:20:32Oh, my God. Oh, my God.
01:20:35I am so freaking proud of this man.
01:20:37This has been such an amazing journey.
01:20:39I can't tell you how much I love this woman,
01:20:41how much she means to me, what she's done to center me in my life
01:20:44and in our cooking and in our everyday life.
01:20:46It's been amazing. I love you.
01:20:48Those last two courses were the best.
01:20:51Come here.
01:20:52The love of my life.
01:20:53Oh, my God.
01:20:54Think about what you've achieved.
01:20:56You've made the finale.
01:20:57I love you. Oh, my God.
01:20:59I'm going to marry your daughter.
01:21:01That's okay with you.
01:21:05We are Marcus MasterChef!
01:21:12Wow, what a night.
01:21:13MasterChef is already casting for its next season,
01:21:15so if you think you have what it takes
01:21:17to become America's next MasterChef,
01:21:19then please apply to MasterChefcasting.com.
01:21:22Good luck and good night.
01:21:231.
01:21:26We are losing
01:21:30Bill Dots,
01:21:3116 years continue to come.
01:21:32How many lines meet in America's past
01:21:333 looking alongside the Indiana Jones
01:21:36ĻĪÆle2 one in terms of making it
01:21:38marathon,
01:21:4020 years later on,
01:21:4319 days later on,
01:21:46we are helping one day on
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