Masterchef (2010) s06e19 Episode Script

Tonight, it's a 2-hour "MasterChef.
" The three best home cooks in America face their most daunting challenge yet.
These 30 industry leaders are your judges.
- Oh, my God.
- Aah! It's an epic culinary battle This is it! For a spot in the final two.
He's pulling together stuff that I've never really tasted.
In the end, only one will be crowned MasterChef.
And it all happens right here right now.
Welcome.
Thinking about my journey from the 40 people one-to-one battles to where I am today is night and day.
I have grown and changed so much.
I'm setting the example for my daughter that says, you know, you have to believe in yourself.
Let's go.
Seeing that trophy there, that is my culinary Grammy, and I'm taking it.
Wow.
Eight months ago I was just in my backyard gardening.
And now, I'm in the top three of the biggest culinary competition in the entire world, and you know what? I'm gonna win.
Welcome to the semifinals of "MasterChef.
" One of you three will have the honor of being called America's next MasterChef.
That title comes with some incredible prizes, $1/4 million and your very own cookbook.
And the MasterChef trophy.
Win this title and trust me, I can guarantee it will unlock all of your culinary dreams.
Whoever wins this next challenge will be going straight through to tonight's finale.
The other two will then fight it out for the last spot available in that finale.
Tonight in the MasterChef restaurant, we will have a room full of VIPs.
The people who you're cooking for tonight are true professionals.
They expect good food.
They know our standards better than anybody.
Those VIPs are going to be your judges.
They're gonna decide which one of you will get the first spot in the grand finale.
Now, in a moment, you can go and stand behind any station you'd like.
It's entirely your choice.
All three of you, head to any station.
This is a huge task that you have in front of you.
It's nearly impossible to achieve alone.
Luckily, tonight you will not have to, 'cause you're each going to get some help in the kitchen, one sous-chef each.
Please say hello to your sous-chefs.
Whoo! - Hey.
- Hey.
Here comes Katrina, Hetal, and Tommy.
Oh, man, this is gonna be great.
Stephen, is there anyone that you would be worried, nervous? I'm always worried about Tommy.
He's a--he-- Okay, he's dangerous.
All right, well, let's start with you, Stephen.
Please unroll your apron to find out the name of your sous-chef.
What? Oh! Ah, yeah.
That's the way the cookie crumbles.
Tommy, please head to Stephen's station.
Am I gonna have any trouble from you? I swear, I will beat you down.
Next up, Claudia.
You have Katrina.
Katrina, please go join Claudia and take your apron.
Couldn't have a better sous-chef.
Tonight, that means, Derrick, you'll be working with Hetal.
Please, go and join Derrick.
Thank you.
Derrick, Claudia, and Stephen, you'll have 75 minutes to conceive, prep, and plate stunning restaurant-quality entrées that really represent you and your style.
Is everyone ready? Yes, Chef.
Your 75 minutes starts now.
Aah! Let's go.
Get it.
Let's start brainstorming.
Got it.
Sounds good.
Grab two baskets and we'll start collecting our stuff.
You stick with me like white on rice.
I'm making pan seared scallops with rutabaga layered with truffles and beet, roasted asparagus, and a nice nut sauce.
Walnut oil, coconut manna.
Right now, I have to cook the best dish of my life, because these VIPs, whoever they are, decide my fate.
Did you already grab garlic? Yeah, I got two cloves.
Whoo! Today, I'm gonna create a Mexican dish but a really, truly innovative dish.
So I'm making a grilled octopus Yes.
Served over oregano roasted potatoes topped with an amazing poblano frisée salad.
It wouldn't be Claudia if it didn't have a million spices, right? We need the baby bok choy.
Check the fridge.
I can't just make one beautiful dish.
I've got to make a dish that I will be able to replicate for a room full of VIP guests.
I'm gonna do a miso marinated black cod over a daikon purée with bok choy, oyster mushrooms, and topped with bonito flakes.
Let's go, guys.
Let's go, let's go! Poblanos are on that side.
Move all of them at one time.
The moment we've all been waiting for, the semifinals of "MasterChef.
" So three completely different contestants here: Stephen, an urban gardener from Palm Springs, California, somebody that has such a connection to food that's actually coming out of the ground.
Are they the same size? Tip to tip, they are about the same.
I don't want about the same! I want the same! Now Derrick, a drummer from Fort Myers, Florida.
He wowed us right at the very beginning.
You know, he's young, he's tenacious.
- Leave that right here.
- Okay.
He's very confident.
So just think about some of the beautiful plates that he's given us.
Across this competition, he's been a chef's chef.
Stir those, salt those, and then we need two more full of water.
Another home cook that's been preparing for this moment is Claudia.
Yeah.
Single mom from La Mesa, California.
She's 31 years old.
She has been fighting her way through life, and she's proven to be a real fighter in this kitchen.
Make sure you taste everything once you've got it done.
Yep.
This is it.
Let's go.
Just under five minutes from now, the VIP guests will be arriving.
You are gonna put the beets on top of the rutabaga.
Yes.
I need to make sure that I get octopus in these pots on time.
Oh, it's so good.
You tasted it? Yes, I did.
Did you like it? Yeah.
All of you turn around and stop cooking.
May I have your attention, please? Our guests, your judges, have just arrived.
Tonight's VIPs are professionals.
They are our sous-chefs, executive chefs, our coworkers that make our businesses, bakeries, and restaurants a huge success.
These are the people who've helped us achieve our food dreams.
Please welcome ten people that helped put me on the culinary map and continue to help me dream even bigger.
I'm honored to introduce you all to my culinary crew, ten of the smartest, hardworking people in the world.
And finally, let me introduce you to the men and women that I trust with my life and, more importantly, my food.
Team Ramsay.
Tonight, these talented individuals are your judges.
Trust me, they are hungry.
You think one Gordon Ramsay is bad? You think one Graham and one Christina is tough? Try ten of each.
I mean, talk about pressure.
It doesn't get any better than that.
Continue cooking.
Good luck.
Now, knowing who I'm cooking for, this is by far the most important dish of my life.
Tonight, these talented individuals that run our own restaurants are your judges.
Trust me, they are hungry.
Seeing all three chefs' culinary families is huge.
This is the people behind the most amazing chefs in the world.
And I know that I'm putting my heart and soul into this, and so I really hope that that translates into votes from these judges.
Continue cooking.
Good luck.
You know, just because they're home cooks, the expectation is still super high.
You've gotten this far in a competition - Mm-hmm.
- I'm interested to see how that's going to translate on the plate.
Tonight, I expect nothing else than perfection.
- Leave it a minute? - Another minute.
How many do you got? I got 44, 42.
I'm gonna do 46 for you.
So we'll have extra just in case.
- Yeah, I said 45 that-- - 45.
Just do exactly what I say! You want--what do you want me to do, Claudia? What is going on with these? I'm a little stressed, I'm not gonna lie to you.
It's okay, Claudia.
Speed up! All right, Claudia, so tell me about the dish.
Today, I'm making a grilled octopus served with a poblano frisée salad over some roasted oregano potatoes.
And I'm making this amazing ancho chili and guajillo sauce The color's amazing.
Where's it coming from? Annatto seed, Chef.
- Right.
It's something very familiar to my culture, and that's exactly what I want to bring, but I don't want it to look like a typical Mexican dish.
I want it to be a surprise in your palate.
Just think who's sat down in that restaurant.
- These guys are elite - Yes, Chef.
Executive chefs, operation managers.
- How are you feeling now? - Feeling really inspired, Chef, because these are people that I aspire to be like.
Is this the best dish you've cooked so far in this competition? Absolutely the best I've ever done, Chef.
Good luck.
Aah! Derrick, how are you feeling? - I'm rocking.
- Okay.
This is my best dish yet.
And it looks like you're focused.
I'm so focused.
We have a plan.
We've been communicating.
We're organized.
This is it, Chef.
What are you making? I'm doing a miso marinated black cod over a daikon purée, with oyster mushrooms, sautéed bok choy Uh-huh.
Grilled shishito peppers, topped with bonito flakes.
I mean, it sounds like a very, very provocative dish.
- It's very thought out.
- Yes.
It sounds like probably the most cheffy, creative thing being served.
Thank you.
- That's good.
- A little bit more? No! What is the screaming about? Goodness.
Stephen, how's it going? Christina, it's going fine.
Me and Tommy are working together as a team and-- It doesn't sound like you guys are working as a team.
It doesn't sound like it? What are you talking about? I can hear you from the other side of the kitchen.
Oh, oh, oh, oh, in that sense.
I mean, he's working with me, but this is my vision, and he is assisting me in getting there.
Is Tommy responsible for cooking those scallops? I'm loading--He's finishing.
He's basting.
Okay, Stephen, my only fear for you tonight is it seems like you have a lot to do.
You're up against the clock.
You only have 15 minutes left.
I have it.
Okay.
Good luck.
You're blanching for literally two seconds.
Into the water, out of the water, in there, ponzu, and then on your rack.
I got you, Derrick.
Ten minutes to go, guys.
You've got to start thinking about plating your dishes for our VVIPs.
Aah! Yes.
All right, Derrick, Claudia, how are they looking? I mean, Derrick's looking good.
Derrick's got his sauce done.
His fish is already sautéed.
You getting what you want? Yes.
Good.
Hetal's all on board with everything that he's been doing, so Derrick seems the most cheffy, fine dining, beautiful plate.
Derrick's in the zone, but Claudia's, I have to say, smells authentic, looks incredible.
The color of that octopus, I mean, just come on.
I mean, look at, the whole station's blazing.
Seriously.
She looks in control.
- She's unfazed.
- Yeah.
Stephen's a little bit out there and awkward and sounding unsettled.
Make sure those scallops over there are done perfectly.
Okay.
He's leaving it to Tommy to cook all the scallops, which seems incredibly strange to me.
The protein needs to be nailed by you, the potential finalist.
See, we can sta-- We can do more.
I need you to grab three tentacles, okay? - Yep.
- And then I'm gonna come in - with the frisée salad on top.
- Yep.
I need you to start on potatoes, go.
- Go down with the rutabaga.
- All right.
No, hold the pan and you go down! I'm gonna follow you.
Take two and tuck it under, so it's like that, okay? Okay, I can do that.
- Come on.
- I know.
Come on, Katrina, come on.
Ding-dong, the beet goes on top.
Oh, mother of God.
- Claudia.
- Yes.
I just looked at how many we have.
- We're missing.
- How is that possible? - I don't know.
- Claudia's a portion short.
Oh, my God, we're out of octopus.
Look.
I only see two pressure cookers.
There's--there was three pressure cookers.
Yeah, where's the other one? Right here.
It wasn't cooked.
Unbelievable.
Are you kidding me? We didn't take one octopus out of the pots.
I can't believe that.
How could you do that? How? You always prep one portion more.
Always.
We are right down to five minutes.
What am I going to do? I literally feel my heart sinking to the pit of my stomach.
Claudia, we're missing.
- Look.
- How is that possible? - I don't know.
- Claudia's a portion short.
How could you do that? How? You always prep one portion more.
Always.
Fortunately, I left a grill on, but we literally have five minutes left at this point to get this octopus grilled and on the plate.
- Claudia.
- Yes, Chef.
- Hurry up.
- Yes, Chef.
The smart move is you kept the grill on.
She's gonna be down to it.
Go.
I want you to go watch them please - Yep.
- So that I can finish this.
Four minutes to go.
Aah! Move! What's next? Follow that line with the black sesame seeds.
Come on, speed up! Guys, one of you will go straight into the finale based on this dish.
The other two, head-to-head for the last finale spot.
Bring them.
You need it? Yeah, we need them.
We need to finish.
Just flipped 'em.
Give me two seconds.
Why did you put that whole flower there? I asked you not to.
Why did you do that? We need to start doing the bonito flakes, Derrick, or we're not gonna have time.
Coming up to Last minute! So we're gonna crumble it right on the top? Yes, on top, just on top.
This dish needs a fish.
- Oh, my God.
- Come on, Claudia, come on.
- You can do it.
You can do it.
- Come on, Claudia, come on.
Do we have every component on every plate? Ten, nine, eight, seven, six Five, four, three, two, one, and stop.
Hands in the air.
Whoo! Good job, Hetal.
Derrick, Claudia, Stephen.
Thank you.
- Well done.
- Good job.
Service, please.
Couldn't have had a better partner.
I created a dish that is unlike anything else that I've ever seen or tasted.
I've put my heart on a plate, and that's the best that I can do at this point.
It looks interesting.
I'm enticed to eat it, I really am.
My food is gonna be tasted by some of the premier chefs in the world.
I'm honored and scared to death at the same time.
The cook on the scallops look pretty good.
Beautiful.
These VIPs, they are expecting the best from us today, and I think this is the best dish I've put together yet.
This is designed for Instagram.
- It is.
- As you said, it's rock & roll.
Stephen, Claudia, Derrick, it is time to say good-bye to your sous-chefs.
Great job.
Thank you for everything.
You're amazing.
All right.
Thank you.
Tommy and I were able to put out some pretty good dishes.
Even though I gave him a hard time, I appreciate his effort today to help me with my vision.
Ready to meet the sternest critics you've ever faced? Yes, Chef.
Let's go, please, guys.
Come in.
To have these 30 people in one restaurant, this is a once-in-a-lifetime chance to prove myself in the culinary world.
I would like to introduce you to the talented three home cooks that are vying for a place into the finale.
Let's start off with Stephen.
Please describe your dish.
Right, right.
Here we have pan seared scallops dusted with smoked paprika and nutmeg, and then I served it with a walnut and almond sauce.
And then I layered the rutabaga with truffles and beets with roasted asparagus tossed with walnut oil and then garnished with some edible flowers.
It's a dish that represents me.
Please, Claudia.
Chefs, today I've prepared for you a grilled octopus with a fire-roasted poblano and frisée salad with honey citrus vinaigrette.
Underneath the octopus, you've got a guajillo ancho chili sauce, and then you've also got some oregano roasted potatoes as well.
And Derrick.
Today, I've prepared for you a miso marinated black cod served over a daikon purée with sautéed bok choy, oyster mushrooms topped with bonito flakes.
Please enjoy.
Thank you.
Derrick, Claudia, Stephen, thank you.
Please, head back into the MasterChef kitchen, whilst our teams start dissecting and getting up to speed.
Thank you so much.
Thank you, enjoy.
Please, ladies and gentlemen, enjoy your dinner.
Thank you.
What a rush.
All I heard was you screaming the whole time.
I like to think of it as passion.
The scallops, I mean, amazing.
The flavor sort of sings in my mouth.
I think Stephen's really got that sauce quite well balanced.
Yeah, the sauce pairs well also with the spice.
Did he say nutmeg in there? Yeah, nutmeg and some paprika, so yeah.
So he's pulling together stuff that I've never really tasted kind of together, you know.
The scallops are nicely cooked.
But it needs a touch of acidity for me, just something sharp, maybe sweet and sour, to cut through it.
I put together a dish that was equivalent of everything I've learned in my "MasterChef" journey.
Derrick's cod, aesthetically very nice.
The cook on the fish is great.
Yeah, it's quite impressive.
You know, the marinade falls a little flat, but the bonito really helps out.
Everything he thought out there works.
This is something I could see coming out of one of Gordon's restaurants.
The only criticism I may give to Derrick's dish was the--the daikon purée.
I think it didn't taste of daikon a lot at all.
This is nerve-racking, but I honestly feel like I put my heart and soul into this.
Good job with the octopus.
It was lovely and tender, which is quite an achievement.
It's tough to cook octopus that quick.
I like the char.
I like that there's still a little bite to it.
Yeah.
And I do like the salad.
But I feel like the potatoes don't really make sense.
Very tasty, that octopus is very tender.
I think, the only thing, the sauce might be a little bit too overpowering.
Our food is being eaten by some of the greatest chefs in the world, right? And it's like they're gonna know the most minute mistake.
My biggest concern with Stephen's dish is still seeing these feet - on these scallops.
- Yes, yes.
These scallops weren't cleaned properly.
I'm very confident that Claudia's dish is the best on the table.
- Oh, I-- - I totally agree.
Thank you.
Thank you.
I'm looking at all of the 30 VIPs, people who've earned their place in the culinary world.
I'm hoping and praying that today I have earned a place in the finale.
Based on your votes, the first home cook in the finale of "MasterChef" We all made excellent dishes.
However, I think mine is put together a little bit better and I think my flavors are more symbolic of what I stand for.
I think I've done enough to get me into the finale.
With 15 of the 30 votes The opportunity to change me and my daughter's life is so close right now.
I need to be propelled right up into the finale, and I am just rearing for the win.
Congratulations Derrick, ladies and gentlemen.
Yes! Whoo! Yes! Oh, my God! Yeah! Oh, my God, now I'm in the finale, and it's not gonna stop here.
I'm one person away from having, like, the biggest record deal of the culinary world.
Say a big thank-you to the talent standing behind you - and head up to the balcony.
- Thank you guys so much.
There's a big glass of champagne waiting for you.
Thank you, Chefs.
Enjoy it.
Brilliant.
Cheers.
Thank you.
Stephen and Claudia, both of you please make your way down to the front, thank you.
On behalf of the entire "MasterChef" family, I'd like to say a very special thank-you to the 30 talented industry leaders for making this a unique evening.
Now, get back to work.
Thank you, guys.
- Thanks, guys.
- Thank you.
Derrick's in the finale.
C'est la vie.
There's no time to be upset right now.
I have to focus on Claudia and beating Claudia so I can then go beat Derrick.
Stephen, Claudia, one more big battle where you both go head-to-head, and sadly, one will leave and the other will join Derrick in the "MasterChef" finale.
Going into another pressure test is really, really nerve-racking.
Pressure tests are all about time management, and Stephen is so quick.
I'm just hoping that I can can keep up.
Stephen and Claudia, you have one more challenge that you must now win to earn the final spot in the grand finale of the biggest cooking competition anywhere in the world.
For this epic battle, you will be facing three pressure tests, an appetizer, an entrée, and a dessert.
First up is an appetizer that's a savory version of one of my favorite desserts.
I'm talking about an incredible Gruyère cheese soufflé.
They are so technical to pull off, fluffy, delicious, nearly impossible to nail.
Next up, an entrée, a true classic, hearty and satisfying, yet elegant and delicious steak frites, which, let's be honest, is a fancy name for steak and fries.
Just two elements on the plate, but elevated.
This is one of the most difficult desserts to nail.
I'm talking about a stunning, delicious panna cotta.
But in this case, we've made a very tricky panna cotta tonight even trickier.
This is gorgeous, but wait till you see what's inside.
An amazing raspberry coulis.
Be careful, because the ratios of ingredients have to be exact.
The panna cotta has to be set right for the coulis center not to bleed and create a total disaster.
Now, it's a "MasterChef" three-course dinner, and you have to make all three in just one hour.
Claudia, Stephen, it's time for you to head to your stations please.
Are you kidding me? A Gruyère cheese soufflé, steak and frites, a panna cotta with a raspberry coulis center in 60 minutes? I think they're both going home.
You guys are probably worried.
You no doubt are feeling stressed out, but we've decided to try to help calm your nerves.
That's why we want you each to open your drawer and see what's inside.
It's a Surface tablet.
You're both going to get to use Skype to have a video call with your family and friends from all over the world.
Hey, hello.
- Hey, Daddy.
- How you doing, buddy? - Hi.
- Hi.
Oh, my God.
Holland, my dear, lovely girlfriend.
You look so handsome.
Oh, thank you.
You know, seeing my son and my girlfriend today really inspires me to be better.
Having so much support behind me just reminds me, you know what? You do have a lot of people who really believe in you.
- I love you.
- I love you, too, sweetheart.
It gives me, like, all the inspiration in the world to just keep fighting.
I'm going into the most insane pressure test, but if I win, aah, we're gonna do it together! - All right, peace.
- This is it! Tablets down, please, guys, back into drawers.
Buenas noches.
Bye.
Tonight, sadly, one of you will see your "MasterChef" dreams end.
The other will go into the grand finale.
At the stations behind you, you'll find everything you need to make those three incredibly challenging dishes.
Your 60 minutes starts now.
Let's go.
Wow.
This is a huge challenge we've put them up against.
They have to perfect three very technically difficult dishes.
In 60 minutes.
Not only are you balancing the technique of the three, you have to organize yourself so you can actually accomplish all three.
The first and foremost important thing is you've gotta get that panna cotta set in the fridge ready to go.
Bring that cream up to the boil and then set it.
After that, start your cheese mix for the soufflé, and then after that, your steak frites.
Get your fries ready, get them blanched.
Now, panna cotta, again, it's all in the timing.
set in the freezer, scoop out the top, place your frozen raspberry coulis inside, and then smooth over the panna cotta.
For me, the cheese soufflé is easily the most difficult.
What's the most common mistake? If you overmix the egg whites into the cheese mixture, you're screwed, failure.
This thing, you know, all I can do is my best, and that's what I'm gonna do, you know.
It's like, hell, you know, you're gonna throw me curveballs and I'm gonna go out swinging, right? Getting to the finale is getting the opportunity to completely change your life.
I am winning this for everyone that I just saw, my mom, my daughter, my grandmother.
This is for all of us.
Now, Stephen has his panna cottas out already.
and he's now filling the tops with his remaining panna cotta.
This is where you've got to work quick.
There he goes.
Good job, good job.
This is the most organized I've seen this guy.
I am so impressed so far with Stephen.
Oh, God.
Oh, [bleep.]
.
I have my panna cotta out and I'm ready to start the filling of the surprise raspberry coulis.
Where's my bowl? And then I realized when I moved everything off of my station, I ended up tossing the extra panna cotta.
[bleep.]
! Now, my original plan to top these panna cottas off is extinct.
I think the pressure's getting to her.
Mm-hmm.
She's on the verge of almost panicking a little bit.
Oh! She's gonna end up making a panic cotta.
Oh, my Claudia threw away her reserve.
What is she gonna do? It looks like I might be facing off with wild man Stephen in the finale.
Oh, gosh, I've gotta get this in, I've gotta get these in.
Come on, guys, start visualizing your next 30 minutes.
Oh, God.
Oh, [bleep.]
.
I ended up tossing the extra panna cotta that I saved in the bowl.
Where's my bowl? Guys, Claudia has gotten rid of the panna cotta base which she needs to seal the sorbet.
How could you make a mistake like that? I'm in serious trouble, and I have to figure out a solve.
Oh! The only thing I can think of is salvaging what I've just scooped out of those panna cottas and really making sure that I get them sealed so that raspberry coulis doesn't just leak out everywhere.
We're now down to the last 25 minutes.
Come on.
You guys, Stephen's using a flat whisk instead of a spatula to fold in his egg white.
He's just breaking it up.
He's overmixing and he's deflating it when he whisks.
Also, Stephen's put his soufflés in.
They take between so he's already five minutes in too early.
You know a soufflé can't hold.
This is hard to watch.
They're both making huge fundamental errors.
Somebody needs to get it together.
How long are the soufflés for, Stephen? I'm going to hopefully--I'm gonna cook 'em for 14 minutes.
I'm going to-- at the two minutes, I'm going to turn the oven down to 350.
No? You can't rest a soufflé.
- Aah.
- They look great.
Unfortunately, you put them in too early.
- Yeah.
- Good luck.
Thank you.
Just under 14 minutes to go, guys.
All right, now let's get into the steak.
You can't do too much to it.
You've got to evenly season it, get that sear, but at the same time, you have to have your oil on, because you're gonna get your potatoes blanched, take 'em out, fry 'em again to get 'em extra crispy.
Exactly.
Get them seasoned, some chopped herbs.
Where could it go wrong? I'm worried about overcooked steak, worried about not-rendered fat, and worried about limp, soggy fries.
All right, guys, five minutes remaining.
Final five minutes.
Here comes Claudia with her panna cottas.
She got some hot water just so that mixture releases from the silicone mold so she can dump it out.
Tip it, here she goes.
Come on, Claudia.
Let's see, let's see, let's see.
There is goes.
There it it.
Beautiful.
Go, go, go.
Let's go, let's go.
Claudia has served the panna cotta.
Yeah, Stephen's out.
Okay, he's got it.
Okay, he's got it.
Good, let's go.
Let's go.
Bring it up.
Here we go.
Steak frites coming up from Claudia.
Wow, so Claudia has plated two dishes.
All right, Stephen's got his coming, too.
Come on.
Let me remind you, one spot available to face Derrick in the finale.
Come on, come on, come on, come on.
Ten seconds to go, nine, eight - Oh, my God, Stephen, please.
- Seven, six, five, four Just do it.
Three, two, one, and serve, guys.
Well done.
Beautiful.
Good job, Claudia.
I am floored.
Looking at all of the three plates collectively in comparison to Stephen's, I could not believe how well I did.
I guess it's all down to taste, but everything looks just as I envisioned it.
How long was it in for? At? At 425 degrees, ma'am.
And how much cheese? Maybe 1/3 of a cup, it's between 1/4 and 1/2.
Okay.
You know, I'm looking down to my soufflé, and it's not as tall as Claudia's.
But, you know, hey, the important thing is the flavors are there.
So I'm just hoping that I come out on top.
How long were they in for? On the plus side of What temperature? How much cheese? Two tablespoons of grated Gruyère.
So Claudia's soufflé obviously much more light and fluffy, more picture-perfect of a cheese soufflé.
Right.
The one thing about Stephen's soufflé that certainly trumped Claudia's was that he really seasoned that more neatly.
Each bite needs a balance, right? Exactly.
All right, looking for perfect seasoning, a perfect medium rare, fries have a nice herbaceous flavor.
Claudia, this could be a $250,000 steak.
Stressing out a little bit, 'cause I know how much is on the line, Chef.
What do you think of that color? It's beautiful.
Right now, I'm starting to second-guess myself.
Did I put enough salt? Was the texture right? At this point, I have no idea where I stand.
Stephen, what are you expecting this steak is gonna be? - Medium rare.
- Medium rare.
Absolutely.
Are you confident about this steak more than the panna cotta or soufflé? Yes.
You are.
Okay.
What would you say? Medium rare.
Did you do anything special to the fries? Well, I double cooked them to give 'em a crispier texture.
Thank you, guys.
Thank you.
You know, I think Claudia probably got me on the soufflé.
I think I have her on the steak and frites.
I did those fries nice and crispy.
My steak is perfect medium rare.
At this point, I think it's gonna come down to the panna cotta.
So both steaks were pretty great.
The fries, one really nice and crispy, the other, less crispy but seasoned really nice.
I mean, it's up and down.
Wow.
Right, next up, panna cotta.
Stephen better have somehow infused some serious flavor into his big, messy panna cotta.
Because visually, Claudia's got it right now.
Still to come, it's the "MasterChef" finale.
But which of these home cooks will battle Derrick for the MasterChef title? America's next MasterChef is Right, next up, panna cotta.
This dessert could be the difference between win and lose.
My panna cotta has a little leak, but I know my flavors are there.
Claudia, how long did you set them for? Initially, Chef, about ten minutes.
That little bit of mixture you had at the end, - did you put that in the trash? - Yes.
That why yours is looking smaller than Stephen's? A bit, Chef, yes.
Stephen, some of it's seeping through.
- Yes.
- How much raspberry coulis did you attempt to put in the center? I put one teaspoon in the center.
So you've given away the magic on the outside, but it's all coming down to flavor.
And that is just oozing out.
Thank you.
Two very good panna cottas.
Stephen's texture is delicious.
The flavor is incredible.
However, the secret is in the magic of Claudia's, because the filling's in there.
Clearly to me, there is a clear winner.
Well.
Tonight, one of you very narrowly had the edge over the soufflé.
One of you just had the edge over the steak frites.
And one of you just had the edge on that panna cotta.
The news is that the home cook that had the edge on every dish is the same person.
The person joining Derrick taking the final spot in the finale, congratulations Claudia.
Thank you, Chef.
Good job.
Good job, baby.
See you in San Diego, yes? Oh, yeah, for sure.
Oh, my God.
Stephen, when you get back home, I want you to get a business plan together quickly, 'cause I would love to invest in that truck.
Wow.
So as an investor, as your partner, you've now got Gordon Ramsay.
Thank you.
The most important thing to me was to leave with no regret.
I've absolutely done that.
I thought I was going home on that first day, you know, and I came up and, you know, I've been swinging for the fences ever since.
And--and I'll keep doing it every single time.
I never thought I'd say this, but get up here and come and say good-bye, please.
Okay.
Oh, ladies first.
Good job, man.
Aah! Look up there on that balcony.
Who's gonna be America's next MasterChef? You know how I feel about Derrick.
It's gonna be Claudia.
Ha ha! Yeah.
Stephen, I never thought I'd say this, but I'm gonna miss you.
- I'm gonna miss you.
- Great job.
Stephen, please, put your apron on your bench and get working on that business plan.
- All right, thank you.
- Take care, buddy.
This has been an amazing journey.
I've learned so much.
I'm ever so thankful for everything that I've gotten for sure.
I came into "MasterChef" just wild and crazy.
- Aah! - Aah! Aah! Aah! I'm on fire! And then I started to tame the mustang and walk with authority and with decisiveness.
If you have faith in me, I will keep you out of the pressure test.
The Red Team! I had three of the greatest chefs on the planet telling me that I gave them something of value.
That is absolutely brilliant.
- Ha! - Good job.
You're channeling so much confidence and knowledge in this dish.
Easily one of the best dishes we've had.
Gracias, compadre.
Even though I didn't win "MasterChef," I'm leaving here today feeling like a winner.
Yeah! See you later, wild man.
Right now It's time for the "MasterChef" finale to begin.
The world's biggest cooking competition comes to an end as Derrick and Claudia go head-to-head Let's go, go, go, go! For the most coveted crown in the culinary world.
Only one will walk away with $1/4 million This is life changing, and I came here to change my life.
Their own cookbook I don't think Derrick knows what's about to hit him.
And the MasterChef title.
America's next MasterChef is Welcome to the "MasterChef" grand finale, the biggest culinary event of the year.
This country's two greatest home cooks are about to battle it out to determine which one can be called America's next MasterChef.
"MasterChef"! America's 40 best home cooks were unleashed in the "MasterChef" kitchen.
To battle for their ticket into the competition.
I have nothing to go back to.
A MasterChef white apron.
But to become the very best, we put each and every home cook It will not happen! Through fierce pressure Lift.
- Oh! - Oh! Oh! And intense challenges.
- The cowboys are arriving.
- Come on, just bring it! Where is my fish? Your Vegas entertainers have arrived.
Whoo! What is this? It's a celebration, not a cremation.
We only cared about one thing, how well they could cook.
I'm very impressed.
It's incredible.
By the end I'm sorry, your "MasterChef" journey ends here.
Just two talented home cooks remain.
And it all comes to a dramatic conclusion tonight.
The first home cook is Derrick A 28-year-old musician from Fort Myers, Florida.
Before "MasterChef," I was a struggling drummer living gig to gig.
My cooking was at home for friends and family and my girlfriend, and everyone said, "Your food is so amazing, you need to do something with it.
" And here I am laying it all on the line.
Driven and competitive Whoo.
Derrick has never been afraid to let his fellow competitors know Yeah, baby! That he considers himself the front man in the kitchen.
Bring me sliced tomatoes, please.
Follow me and wipe the plates.
Yes, sir.
Thank you, Derrick.
And challenge after challenge Derrick.
Derrick.
He has presented us with dishes worthy of the world's finest restaurants.
The presentation is gorgeous.
For the first time in this competition, Derrick, I would change nothing.
Thank you.
The trophy, the money, the title, the cookbook, it's life changing, and I came here to change my life.
Will Derrick's sophisticated palate and stunning plating be enough to take home the title of MasterChef? The only hurdle that stands in Derrick's way is Claudia A 31-year-old events manager from La Mesa, California.
Me and my daughter live in a one-bedroom apartment where we share a bed.
And winning "MasterChef" would completely change me and my daughter's life.
- Being a single mom - Hi.
I have to be able to show my daughter that no matter what we've been through in our lives, you simply cannot give up.
Whoo! Week by week, Claudia managed to transform rustic dishes by harnessing the culinary power of her Mexican heritage.
Tell me about the dish.
What are you doing? I am making a sweet corn tamale.
I'm making a tres leches birthday cake.
Wow.
It's a pork cheek tostada stack.
You're playing to your strengths again.
I love that about you.
Dishes worthy of the biggest cooking competition - in the entire world.
- Whoo! It's delicious.
I love it.
Dang.
You are here for a purpose, and that's to become America's next MasterChef.
I'm super, super proud of where I come from, and I want to be able to show the judges that Latino cooking is definitely worthy of winning this title.
Tonight, can Claudia's authentic modern Mexican flavors be enough to take the title back to La Mesa, California? Congratulations, Derrick and Claudia, on making it here to the "MasterChef" finale.
You had to beat so many talented competitors to get to where you're standing right now.
But tonight, they have returned to this kitchen to cheer you on.
You've both been away from home for a long time.
Derrick, you've talked about your mother a lot.
What do you think that she would say to you? Today, she would just come out here and tell me to make my dreams come true.
Let's find out exactly what they would have to say.
Please welcome your family and friends.
Yeah, baby! Your girlfriend Kimberly, - Dad Kyle - I love you, son.
And your mom, Stacey.
Hi, Mom.
If there's one piece of advice you could give him tonight, what would it be? Just to stay very focused because he's got what it takes to do it.
I'm very proud of him.
Claudia, how are you feeling? I haven't seen my daughter in months.
Please welcome your family and your friends.
Your daughter, Yanixia.
Your mother, Julia.
Oh! And your stepfather, Martin.
Wow, Claudia.
Yes, Chef.
Now, there's a support team and a half.
Everyone here means so much in my life.
But this little girl right here is the reason why I'm here.
You know? Julia, did you know that she had within her what it takes to get to the "MasterChef" finale? Yes.
Her strive in life has been very, very strong always, and I'm very proud of her.
- Thank you, Mommy.
- Incredible.
All right, family members, please say your final good-byes and wish your loved ones good luck.
This is it.
- Just do it.
- I'm good.
I know you are.
Tonight, we expect a three-course culinary masterpiece, an appetizer, an entrée, and a dessert.
You'll each have ten minutes in the pantry to get everything you need to cook us the best three-course meal of your lives.
Your ten minutes in the pantry starts now.
Derrick versus Claudia, five-star dining versus this melting pot rustic Mexican amazing food.
It's gonna be tough.
I don't know who's gonna win this.
For Derrick, this is the biggest concert of his entire life, and to Claudia, this is her chance to start a new life for her and her daughter.
My vote is for Claudia to win this whole thing.
Derrick and I, we've had our differences in the past.
It's time to bury the hatchet.
I want to support Derrick.
I think he's gonna do a great job.
Oh! Whew.
First up, your appetizers.
Derrick, what are you making for your appetizer? Tonight, I'm doing a spiced pork belly with watermelon three ways.
Claudia, what are you gonna be making for your appetizer this evening? I will be making a huitlacoche tamale with a crispy pork chicharrón, embellished with an amazing cactus salsa and then finished off with an avocado crema.
Clearly, neither of you are playing it safe tonight.
No.
You'll both have just 60 minutes to make us those stunning appetizers.
Your 60 minutes Starts Now! Let's go! You got this, baby! Today, I'm setting the bar higher than anyone.
I'm gonna crush it.
I'm crushing the bar.
I'm bringing my plating in this finale to a whole nother level.
Today is do or die.
I have been preparing for this day for the last five years.
I don't even think that Derrick knows what's about to hit him.
This is truly the most electric, the most explosive catfight in the kitchen.
Rawr! It's Mexican cuisine versus contemporary American as Claudia and Derrick battle it out over a three-course dinner that they'll serve to the MasterChef judges.
For my appetizer, I'm making a huitlacoche tamale served with a cactus salsa and an avocado crema.
I'm doing a spiced pork belly with watermelon three ways.
Whoo! Well, Christina, Graham, this is it.
Derrick's adventurous appetizer, the spiced pork belly.
It's rich, it's elegant, it's luscious.
- Anxious.
- Derrick is really going for it.
He is not holding anything back.
Big question tonight, can you braise a pork belly in an hour? - It's so hard, because you've got to get it crispy as well, right? It's like cooking it twice.
And then Claudia starting off with a tamale.
When have you seen a tamale on a fine dining plate? But I think it's really interesting that she's putting huitlacoche in there.
It's a sort of fermented corn-- - Truffle.
It's a Mexican truffle.
It's a Mexican truffle.
If she can get it right, that dish is a home run.
Yeah, Claudia, come on! halfway, guys.
Let's go! All right, Claudia, how are you feeling? I am feeling great, Chef.
How do you give a tamale finesse? How do you get it looking good? I'm going to be bringing all of those Mexican flavors, you know, an avocado crema, you know, some of those squash blossoms to really elevate that flavor.
Mexican cooking has been underrated for so long and that's exactly why I came here.
I wanted there to be a Mexican MasterChef.
Yes, tamales! - Good luck.
- Yes, Chef, thank you.
Whoo! Come on, Derrick, you got this.
- Derrick.
- How are we doing? Good.
We want to hear more.
So, I'm doing the pork belly spiced with watermelon three ways, pickled watermelon rind, a watermelon sauce, and then I'm going to infuse watermelon with lime juice, Thai basil, really bringing in a lot of flavors.
Well, I mean, from pickling to cryovacing and using a pressure cooker for pork belly, there's so much that can go wrong.
You know, I actually don't think it's risky.
When you see it, you're gonna be like, "Wow, this is Derrick on a plate.
" - Good luck.
- Thank you.
Whoo, look at you, Derrick.
That's amazing.
A lot of jeopardy with Derrick.
A lot of jeopardy.
He's never done these techniques, never used a cryovac machine.
He's doing a pressure cooker.
That needs to braise for at least 40, 45 minutes, and then you've gotta take it out, and then you've gotta get the fat crispy.
- That's for sure.
- How does Claudia look? Claudia has elevated her tamale to the fine dining aspect.
Tamales, time to come out.
Careful with it.
There you go.
You can see the tamales now.
Incredible, beautiful, plentiful.
Beautiful.
Those tamales smell amazing, Claudia.
Yep.
Yes! Yes! That's extraordinary.
Tasting your own food and then crying.
Wow, that is a first for me.
Yeah, nice, Claudia.
I wish you could taste that.
I wish you could taste that.
Here we go, moment of truth.
Moment of truth.
Yes, yes.
Oh, it's like butter.
- Yeah! - Whoo-hoo! All right, here we go.
Last ten minutes, guys.
Come on.
- Stephen? - Yes, sir.
What's going through your mind? I think Derrick has a great imagination.
and he's setting a trend, you know.
And I think that what he's doing right now is blowing my mind, you know.
Thank you, Stephen.
- Shelly? - Yes, Chef.
How's it looking from up there? Claudia's putting her culture, her heritage, and who she is on a plate.
And from day one, every single plate she's put out is with love, and if she puts out love today, she's gonna win this.
Less than two minutes to go.
Come on! Does he have enough time to plate these then? Yeah, he does, Stacey.
God, I'm shaking.
Guys, remember, we eat with our eyes as well.
It's gotta look beautiful.
That looks gorgeous, Claudia.
Thank you.
I'm freaking out.
I'm freaking out.
Come on, Here we go! Come on, Derrick! Whoo! Let's go, go, go, go, go! Claudia! Claudia! Claudia! Derrick! Derrick! Derrick! Derrick! Here we go! Ten Nine, eight, seven, six, five, four, three, two, one! Well done.
Derrick, Claudia, please bring your appetizers down.
Derrick, who do you think has it in the appetizer challenge? The pork is crispiest I've ever got the skin.
I mean, it's right on.
With all due respect, I think I've got it.
Claudia, how do you feel? I feel like my dish definitely stacks up.
I think I've got the height taken care of, too.
It's not always about being the tallest.
Wow.
Please, very carefully, bring those stunning appetizers into the MasterChef restaurant.
Thank you.
It's the finale.
If you wanna win, you've gotta take risks.
Cooking pork belly in an hour, using a vacuum compress machine, I took it to another level and it's gonna pay off.
It is now time to begin tasting your appetizers.
Derrick, let's begin with you, please.
Please describe what we have in front of us.
A spiced pork belly with watermelon three ways.
I made a sauce, I pickled the rind, and then I compressed and infused the watermelon squares.
- All right.
- Enjoy.
Yeah, I love it.
It's refreshing, it's dangerous, it's edgy, it's you really.
It's all you've been in this competition.
The flavors work, and it's hard to believe we're eating rich braised pork belly, because that melon just lifts everything back up.
What would I have done differently? More pickle 'cause the rind is delicious.
But apart from that, in honesty, I'm gonna--I'm gonna rave.
I love it.
I absolutely love it.
Brilliant.
- Thank you, Chef.
I know that this entire competition you've always given us beautiful presentations, so, obviously, you created the bar that exists for you to sort of live up to, and you have met and exceeded that bar by far this evening.
Thank you.
This belongs on a menu, for sure.
Concentrating the flavor of that watermelon, and then seasoning it with the togarashi, I mean, right now, my palate's still singing with the heat that was in that sauce.
This is a greatest hit.
This is a front man dish.
Right? This is rocking.
Good job.
- Good job.
- Thank you.
All right, Claudia, time to taste your appetizer.
Please bring them up.
Absolutely, Chef.
My appetizer is very humble, but I really hope the judges see that it's an elevated plate that could be presented in any one of their restaurants.
So first, explain the dish to me.
You have a huitlacoche tamale with a cactus salsa finished off with an avocado crema and a crispy pork chicharrón.
We're used to grabbing a tamale out of the back of a $3 food truck and eating it to go.
So, why, on a night like tonight, when there is so much at stake, a pantry full, laced with some of the best ingredients anywhere in the world, but why the tamale in the finale? Claudia, we're used to grabbing a tamale out of the back of a $3 food truck and eating it to go.
So, why, on a night like tonight, when there is so much at stake, a pantry full, laced with some of the best ingredients anywhere in the world, but why the tamale in the finale? I-I will never shy away from who I am, and a lot of Mexican cuisine, Chef, is the simplest of ingredients elevated.
It's incredible.
It really is.
You've turned street food into something unique.
It's rustic but it delivers a punch.
The cactus salsa is just incredible.
It's got finesse.
What would I change? A little bit more acidity.
Okay.
And maybe a touch more of the avocado crema.
'Cause it needs that smoothness against the roughness of that tamale.
- Yeah.
But great job.
Thank you.
The squash blossoms, the nopales, it's so incredibly balanced.
Great job.
Thank you, Chef.
I know it's from you.
I can feel the love.
Watching you taste your dish and have an emotional moment, that's what food should do.
I think it's clear that you gave that to us in spades tonight.
Thank you, Chef.
Well All right, guys, why don't you go back to the kitchen, get ready for your entrées? - Thank you, Chef.
- Thank you, Chef.
Well, I have to say that is the best start we've ever had - Ever.
- In this entire competition.
- Hands down.
- I mean, Derrick's pork belly, he's got some balls to braise that pork belly in that short period of time and then crisp it the way he did.
You gotta give it to him.
Derrick, for me, just inched out a little bit ahead.
Are you serious? His was good, but Claudia is cooking la vida loca.
I mean, she is putting flavors together.
She's taking something humble, the tamale, the avocado, the salsa.
No one in the years that we've done this has ever come out guns blazing and doing something with a cactus.
That's just one course out of three, so it's gonna be a tough call.
Derrick and Claudia, it is now time to get started on your entrées.
Your 60 minutes starts now! Let's go! Go! Go! Wow, we've never had a standard so early on in this competition so high.
For my entrée, I'm making a pan seared venison with root vegetables, a huckleberry sauce and garnished with a puff pastry cage.
Yes, come on, Claudia! For my entrée, I will be making a grilled swordfish with chayote Mexican squash and chickpeas two ways.
Come on, guys! All right, Claudia, talk to us about your dish.
It looks like you have your swordfish marinating.
Yes, I have my swordfish marinating with a little bit of olive oil and some Mexican seasonings.
a lot of time.
What are you worried about? The swordfish is much larger than what I'm used to, and so just making sure that I don't overcook that is huge in my book.
- Yep.
If it's too under, you can't really serve it.
If it goes over, it's dry, like a sawdust from the ocean.
- Exactly.
- Horrible.
- Good luck.
- Thank you so much, Chefs.
Good job.
Right, tell me about this intricate puff pastry cage.
Where are we going with that one? That is kind of a play off of your Wellington.
It's gonna be just a little crunch to the plate and also add some visual aspects.
What are you worried about? Is it the lattice? Is it the venison? It's just the timing of it all.
I got a lot to do.
You don't like doing things simple, do you? When have I done anything simple? Good luck.
Come on, Derrick, you got this.
Halfway, guys.
How is Derrick looking? So, Derrick is under immense pressure.
He's got so much to get done in 60 minutes.
He's now working on that latticework.
He's only made three of them.
- No! So you must have an insurance policy.
Wow.
Here we go.
Here we go.
Claudia's the opposite.
She seems pretty laid-back.
So, I'm really worried about the swordfish.
The temperature needs to be absolute perfect.
I mean, it's quite thick, so she's gonna get those marks.
- Yep.
- The grill's smoking, so that looks incredible.
- Mm-hmm.
Yeah, Claudia! Four minutes to go.
Come on, guys, please.
Derrick's got his latticework out.
Beautiful.
Pulling the lattice off.
Careful, Derrick.
Don't break it.
Keep that momentum going.
You got this! Yeah! Ooh, beautiful! Last minute! Let's go! Come on, guys! - All right.
- Whoo! Come on! Ten, nine, eight, seven, six, five, four, three, two, one, stop! Well done.
Whoo! Okay, you two, it is the moment of truth.
Time to taste those beautiful entrées.
Let's go.
We'll start with Derrick, please, thank you.
I created the dish of my life.
Ladies first.
Thank you.
I'm a showman, and it is a show on a plate.
It's something you want to look at.
I didn't play it safe at all.
Derrick, describe the dish, please.
A pan seared venison with root vegetables, a huckleberry sauce, and a puff pastry cage.
It's got sheer finesse.
I mean, if we were sat in the restaurant, it's like the soufflé entering the room and, "I want one of those.
" Nice crisp.
Love that.
And you were aiming for medium rare, right? A little closer to the rare side.
I love that you gave as much care to the baby vegetables as you did to the venison itself.
It's a definite hit.
Thank you.
I love the cage.
It's seasoned so well.
Overall, very in-control dish.
Thank you.
It's stunning.
It tastes beautiful.
It's seasoned correctly.
I need a spoon less purée, big deal.
The elements are there.
A beautiful glass of red wine with that, and you've nailed it.
It's just, you know.
Oh, yes, absolutely.
You delivered.
Thank you, Chefs.
Claudia, can you match that level? Please, present your entrées.
This entrée looks stunning, but if I cooked the swordfish a second over, it is literally me handing over the win to Derrick.
Describe the dish, please.
A grilled swordfish served over sautéed chayote and fresh chickpeas, finished off with salsa verde and Mexican squash on top.
I got nervous when you cooked it on the grill to begin with, because you were charring them beautifully, but to get this level of caramelization, my big fear is that it's overcooked.
It smells incredible.
It looks so inviting, but if this swordfish is dry It's game over.
It smells incredible.
It looks so inviting, but if this swordfish is dry, it's game over.
Beautiful.
It's fragrant.
It's floral.
It's got character.
It's you 100%.
I've never tasted a salsa verde that vibrant.
I want more of it.
This is your most accomplished dish that you've ever cooked in this competition so far.
Thank you so much, Chef.
That means a lot.
You couldn't have done more justice to that swordfish.
I mean, the cook on it is incredible.
I think the only thing harder than nailing the cook on a swordfish for a chef is to find their own voice.
And not only did you find your own voice, but I mean, you're, like, singing from the rooftops, 'cause it's a phenomenal dish.
Great job.
My favorite part of the dish was that squash with the lime vinaigrette.
I mean, you opened my eyes to something that I would have never thought of, and that is the sign of a great chef.
Thank you, Chef.
Not making it easy, huh? Derrick and Claudia, why don't you go back to the kitchen and get ready to wow us with that final course of desserts.
Yes, Chef.
- Good job.
- Thank you, Chef.
- Well done.
- Thank you.
Wow, that was just blowing this thing wide open.
- Absolutely.
- I mean, incredible.
This is restaurant-quality stuff.
Derrick's venison, great purée, great sauce, great technique, great flair, amazing.
Claudia's swordfish.
The grill marks on that swordfish, that's not a rustic home cook.
- No.
- That is a technician in the kitchen.
Big-time.
It is now time for you to both make your desserts.
Your one hour starts now.
For my dessert, I'm doing a lemon mousse with a dark chocolate shell, a lemon curd, a matcha sponge cake and a raspberry sauce.
I'm not using an oven to bake my sponge cake.
I'm using a modern technique that I've never done before.
I am doing a 30-second sponge cake.
This is a huge risk.
Oh, yeah! Whoo! For my dessert, I'm making a hibiscus poached pear with a key lime flan and a pepita brittle.
The key lie custard is very finicky.
It's absolutely imperative that it has enough time to cool and set.
Otherwise I could potentially not have it on the plate.
Had amazing apps - Yep, brilliant.
- Amazing entrées.
Are they gonna be able to stick with that and do this here? This is about them going out on a high.
- Mm-hmm.
- I mean, a big high.
Come on, Claudia! You can do this! Claudia.
Yes, Chef.
Looks like you're making a dry caramel in this pot.
Yes, I'm gonna be making that dry caramel for the brittle, so I've got to get that going.
And the pears are poaching right now, slowly, so I'm just making sure to watch my time, because, obviously, these need to be cooked.
And that's a risk I decided to take, but it's a risk that I think is definitely worthwhile.
- All right, good luck.
- Good luck, Claudia.
Thank you, Chefs.
You got this, babe! - Right, how are you doing? - Excellent, Chef.
Talk about this cake.
I'm gonna make a matcha green tea sponge cake.
I'm using a whipped cream maker.
I gotta shake it up - Mm-hmm.
And then I'm putting it into cardboard cups, and I'm going to steam them in the microwave.
So I build this amazing kitchen for you, and you start cooking in the microwave.
I don't have time for anything else.
- Good luck.
- Thanks, Chef.
Halfway, guys.
Oh, [bleep.]
.
I [bleep.]
knew it.
Water splashed inside when I moved the tray.
This is, like, worst-case scenario ever.
The water went into the mousse - No.
- Which is never gonna set.
I need to throw these out and start all over again.
And losing this time is critical.
Claudia is really up against it.
She could lose it here.
Keep going, keep going, keep going.
You got it, Claudia.
Ten minutes remaining.
- Keep it going.
- You got this! Keep it going, Derrick! - Too thick.
- It's not coming out.
The batter's too thick.
I learned this technique to save time, but I'm having so much trouble getting the cake mix out in the cup.
[bleep.]
, man.
[bleep.]
.
I'm wasting so much time right now.
Come on, kid, stay focused.
I can't open it either.
This could cost me the whole thing, this little piece of cake, but I'm determined to get it on the plate.
So, it's $250,000 or bust.
What is happening? Let it go.
Ten minutes remaining.
- Too thick.
- It's not coming out.
The batter's too thick.
Derrick is tenacious.
He's determined to get this microwave cake done.
What is happening? Is it really worth spending 15 minutes wrestling this canister? Let it go.
Yes, perfect.
You got this, Derrick! You got this! Last five minutes.
Let's go, guys! Okay.
Claudia's flan are out.
Watch your water.
Watch your water.
I know, I've got to take them out really carefully.
Now, she's got to get them set now in the fridge.
Yes, go, refrigerator, come on! Come on.
Gorgeous, Claudia, we love it! Last minute! Yes, come on, Derrick! It's all coming down to these desserts.
Derrick's is filled with technique.
He's tempering the chocolate.
He's got his lemon curd.
It looks artistic.
He's got this.
You got it! - Yep.
- Yeah? Good.
Come on, come on, Claudia, come on.
Let's go.
Claudia's hibiscus poached pear is a beautiful masterpiece - - But no matter who walks away with the trophy, they're both MasterChefs to me.
Claudia, yes, sir! Claudia is signing the plates with her initials made out of the sauce.
Brilliant.
You got this, Derrick! You got this! Keep going, Derrick.
Ooh.
Ten, nine, eight, seven, six Five, four, three, two, one, stop! That's beautiful, Claudia! It's beautiful! Look at us! Incredible.
I hope you're proud.
Yes, we are.
We are.
Please, both of you, present your stunning desserts.
Absolutely stunning.
Derrick, taking a look at Claudia's, how do you feel? It looks amazing.
Real honor cooking next to her.
Now it's time for the most critical tasting of your entire lives, your final course.
Please, very carefully, get those stunning desserts inside the MasterChef restaurant.
Thank you.
Claudia is a very tough competitor.
She put up one hell of a dessert and a fight.
She's definitely making me earn this.
Derrick, please bring us your dessert.
Thank you.
Derrick, please tell me about this dessert.
Here you have a lemon mousse in a dark chocolate shell with a green tea cake and a raspberry sauce.
You should be so proud.
Look at that.
The bright red from the raspberry sauce, that lemon mousse is so beautifully intact.
I mean, it's aerated, which is the sign of a great mousse, and just that paper thin layer of tempered chocolate.
It's gorgeous.
Thank you.
I was nervous that it was gonna be too many flavors all over the place, but they really do work - Thank you.
- You know? I mean, the chocolate raspberry is classic.
The, you know, microwave green tea cake very creative and delicious.
That lemon mousse is awesome.
- Thank you.
I could eat this all day.
I love this.
Here's the thing, technically you nailed it.
You pulled it off brilliantly.
The texture of the mousse, lovely, light, aerated.
But we're getting down to the wire, so we're nitpicking.
You wasted 15 minutes out there tonight pissing around with that sponge cake.
There's one rule in my kitchen: if it's not right, take it off.
I couldn't give up.
That was all--that was all that was going through my head.
Why couldn't you give up? My mom, 'cause her voice was in my head, "Don't give up, you can do it.
" And I did.
Thank you.
Okay, Claudia, let's see if your dessert can match Derrick's.
Claudia, please describe your last course for the evening.
I brought you a hibiscus poached pear with a key lime custard and a pepita cinnamon brittle.
This is a really eye-opening dessert, and it is 100% all about the pear.
They're tender.
The sauce, the glaze around them, is explosive and tart.
Obviously, you were having trouble with the key lime flan.
Right.
But the texture, I mean, it is beautiful.
The pumpkin seed or pepita cinnamon brittle, that little pinch of salt is-- like, you need to sell it by the bagful at Claudia's Cocina.
Incredibly successful.
Thank you, Chef.
Love the hibiscus fragrance.
That's nice.
It's sort of perfumed.
Delicious.
Flan could be more oozing of lime.
I need the citrus punch.
I need the wake-up.
But, you know, I love it.
It's an amazing finish.
Well done.
Thank you.
Both of you, incredible.
The next time we see you both we'll be crowning one of you America's next MasterChef.
Please, head back into the kitchen so we can try to figure this out.
Thank you both.
Thank you, Chefs.
Thank you, Chef.
Great job.
What a finish.
I mean, two amazing desserts, but they both were making mistakes tonight.
Mm-hmm.
And one stopped and started again, and one continued.
That's the difference between those two desserts tonight.
Derrick has always been a real visionary in terms of what modern food looks like, and I think tonight was no different.
I served the judges art on a plate.
I've pushed the boundaries, and I feel like I consistently did that in this entire competition.
A chef is somebody that's defined by what they can do with everyday ingredients and make it delicious.
- Yes.
- And no one does that better than Claudia.
I can walk away today knowing that I put every ounce of my passion into all of those dishes.
This is my culture.
This is my journey.
This is me.
Do we have a winner? Absolutely.
- Graham? - Without a doubt.
I agree.
Do we have a winner? Absolutely.
Graham? Without a doubt.
I agree.
I came here to win this to show my mom that she made the right sacrifices so I could make my dreams come true.
That's what this whole journey is about.
And I'm one person away from keeping that promise to her that I will be the next MasterChef.
No matter what decision comes down the pipe, I know that I have a beautiful life.
It may not be the richest of lives, but I have a beautiful life.
And if I win, dreams do come true.
I've seen a lot of home cooks become great in this kitchen, but you two have smashed the barrier.
You both have been phenomenal.
- Thank you, Chef.
- Thank you, Chef.
And that's why we would like both of you to switch places with us.
Congratulations.
One of you is about to win $1/4 million.
One of you is about to win their own cookbook that will go on sale around the world.
And one of you is about to win This incredible trophy.
It was so close.
America's next great MasterChef is congratulations Claudia! Oh, my God! Oh.
Congratulations.
Dreams come true, and it doesn't matter where you come from.
You can 100 million percent make something happen for yourself if you just dig really fricking deep and become the best version of you possible.
Oh, my God, honey, I won! I did it! This is--this is gonna change our lives.
I love you, Mama.
You were brilliant, okay? Derrick is incredible.
I have so much respect for him.
He has been a frontrunner from the beginning of the competition.
He pushed me to be the chef that I am today.
- Nice job.
- I love you.
Hi, beautiful.
Congratulations.
Claudia put up one hell of a fight.
It was epic, and it was a great battle, and, you know, making it this far, I know I made my mom proud.
And the winner is Claudia! Yeah! I am the first Latina MasterChef.
Soy la maestra chef.
Salud! If you think you have what it takes to become America's next MasterChef, please go to FOX.
com/MasterChef for more details.
Good luck! I am the MasterChef! Whoo!