Masterchef (2010–…): Season 2, Episode 20 - Winner Revealed - full transcript

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(Announcer)
After a nationwide search,

thousands became 100.

Then 38.

But only the best
18 home cooks in America

entered the Masterchef kitchen

to battle it out

for the ultimate
culinary bragging rights.

I...
I...

I...
I...

I...
I...

I...
I am...



The next...
...Masterchef.

Masterchef.
...Masterchef.

Masterchef.
...Masterchef.

Masterchef.
...Masterchef.

Masterchef.

(Announcer) The pressure
proved too much for most.

Things like this give
what I do a bad name.

I would
send you home now.

Your time is done
in Masterchef.

(Announcer)
Tonight...

Christian,
Jennifer, and Adrien

battle it out for a place
in the finale.

Prove to us why you deserve
to be in the final.

(Announcer)
Only two cooks will move on



to compete for
$1/4 million dollars

and the title of...

After weeks of battle
in the Masterchef kitchen,

only three remain standing...

Jennifer, the beauty queen
from Delaware,

who had one of
the rockiest starts

in Masterchef history.

This is a complete
disaster.

You know,
if it were me...

This is not
an elimination round.

I would send you home now.

And this garbage
belongs in this garbage.

Jennifer,
well done.

(Announcer) But she managed
to turn things around,

suddenly becoming one of
the season's top contenders.

- Congratulations.
- Thank you.

Jennifer.
Oh!

Jennifer.

That looks
[Bleep] amazing.

[Laughs]

You know, I think
a lot of people

didn't think that
I'd be here in the end.

I've always kind of
been the underdog,

and that's fine with me.

(Announcer) Adrien, the
server from California,

whose roller-coaster journey

has made the judges

question his inconsistent
moments of brilliance.

It's disappointing.

It's like fireworks
on your palate.

Really fabulous.

It's like you've got hold
of my granddad

and turned his
colonoscopy bag on your plate.

That's delicious.
Love the acidity.

This could be another,
uh, exit dish.

The winning dish today...
Adrien.

- Adrien.
- Ooh!

At some points, making it to
the final three seemed distant,

but, uh,
now that I'm here,

I'm totally owning it.

(Announcer)
And Christian,

the single father
from Massachusetts

who was a strong contender
from the very beginning.

Whoo!

He could win Masterchef.
He really could.

There's only one winner.
Christian.

It's absolutely
[Bleep] delicious.

(Announcer) But he often
let his arrogance...

We thought
that yours sucked.

Think what you want.

(Announcer)
And temper...

Let's go, Ben.
Come on!

Now! I don't have time
for this [Bleep].

(Announcer)
Upstage his culinary talents.

You may want
to be [Bleep] smart.

Taste and educate yourself.

I've had better.

Everybody thinks
I'm pretty arrogant.

I think Christian's arrogance
has outweighed his cooking.

Absolutely do not doubt

that I'm a better cook
than Christian.

I can win
this competition.

(Adrien) I think Christian
can be an arrogant [Bleep],

but I think I can beat him,
and I think I'm gonna win it.

(Christian) I think I've proven
that I have a right to be arrogant.

Top three.

Here we are.
Just three of you remain.

You've made it to here,

to the final
mystery box challenge.

Jennifer, you've won three
of these tests.

Adrien, you've nailed
two of them,

and, Christian, you won
the very first mystery box.

But today
your Masterchef journey

is coming full circle.

On the count of three,
lift those boxes.

One.

Two.

Three.

Wow.
[Laughter]

Lift up the box, and it's
a freaking chicken again.

[Clucking]

This is America's
most popular meat.

You've got one hour to cook
the most amazing chicken dish.

It's that damn chicken.

It's full circle.

Back to where it started.

It was a chicken that got
you into this competition.

Now it's a chicken that can
give you a huge advantage

in the next challenge.

We want to see
just how far you've come,

so we're giving you
full access to the pantry.

You'll have just 60 minutes
to make the most important

stunning chicken dish

that's gonna
confirm the journey

across Masterchef.

Show us how good you are.

Your 60 minutes...

Starts from...

Now.

I have no idea
what I'm gonna do,

but I'm just gonna
get my head in the game

and cook my ass off
right now.

I'm making a chicken breast,

but I'm not sure
what to do with it.

I'm here to prove that I am
the next Masterchef.

I'm here as an original.

I think Christian doesn't
deserve to be in the finals

because he can't
think outside the box.

If he hasn't
already done it,

he fails at it.

This is completely
off the top of my head.

I never did this one before.
It's gonna be complex.

It's gonna have a lot
of flavor it in.

Should be really good.

I'm pretty surprised Jennifer
made it to the top three.

She wasn't someone
I had on the radar.

15 minutes gone.

45 minutes left.

There's a lot of pressure
in this mystery box challenge.

We want to see something
smart done with the legs.

Super-delicious.
Exactly. Boned out.

Stuffed, maybe.

Absolutely.

I mean, this is
the Masterchef semifinals.

So I mean, these guys
have to bring it.

Okay.
How you feeling?

I'm feeling awesome, chef.
Thank you.

Good.
What you making?

I'm actually
gonna use apples.

Goa a sautee it up
with the bacon.

Mm-hmm.

I'm gonna actually
stuff the chicken breast.

Right.

Um, and I'm gonna
finish it off in the oven.

Uh-huh. In terms
of the competition,

- you fear no one now, you're fearless?
- Absolutely.

But deep down inside,
there is one person

that bugs
the hell out of you.

Standing two rows
behind you.

It's a love-to-hate
relationship.

Christian's just
a pain in the ass.

Really, I'm just trying
to focus on my dish.

I know that I can beat him.

30 minutes gone.

30 minutes to go.

Okay, Adrien.
What do you got?

It's herb-braised, uh,
chicken legs and thighs

with acorn-squash puree.

It looks like you've got 90% of
the chicken sitting over there.

So you're not gonna do
any kind of duet?

Just dark meat,
'cause I just want dark meat.

It's got all that flavor.
It's got that fat.

Really seems simple.
What are you thinking?

This dish
is just evolving.

I mean, it's a mystery box
challenge.

This is what happens
to me every time.

And you've had good luck

with this technique
of just random cooking?

You got to do
what you got to do.

It's not
what I would do.

Right, so talk
about the dish.

How are you cooking
the chicken?

In the oven.

Made a little herb butter,
put it underneath the skin.

Uh, wrapped some
bacon over it.

Herb butter.
What herbs you using?

Sage, rosemary,
and thyme.

Uh-huh. What are you doing
with the vegetables?

I'm gonna make
a carrot puree

and hand-toss these.

The secret of
a good Masterchef

is that flair and that
level of originality.

This is a completely
original dish.

Jennifer thinks
that I lack creativity.

I really don't care
what Jennifer thinks,

'cause when I take her
out of the competition,

then she's gonna
have to eat those words.

I'm gonna cook
from the heart,

which is something I think that
Christian lacks a little bit.

45 minutes gone.

15 minutes to go.

And Jennifer...
Love the way those...

Those chicken legs,

that's the best looking thing
on the benches right now.

I smelled it.

I'm a little bit worried
about Adrien,

because,
at this point, again,

he seems like he's just
kind of cooking without a plan,

kind of going as he goes.

Christian's dish
looks interesting.

He's got an herb butter

that he's sticking
underneath the skins.

What worries me
about Christian's dish

is that, again, he's got
carrots cooking in butter.

He's got onions
wilting in butter.

He's got herb butter
under the chicken skin.

It's a double-edged sword
using so much butter.

Okay, folks. Just under
five minutes left, guys.

Pull it together.

It has to look beautiful,

and it has to blow us away.

It's beautiful.

Taste, taste, taste,
adjusting.

My chicken's out
of the pressure cooker.

Tasting that,
and it's good.

I'm dressing it...
A little more herb oil,

a little lemon and salt.

Prove to us why you deserve
to be in the final.

Come on.

Ten, nine, eight,

seven, six,
five, four, three,

two, one, and stop.

Prove to us why you deserve
to be in the final.

(Announcer) As the last
Masterchef mystery box challenge

- comes to a close...
-Come on.

One of these semifinalists

will gain a monumental advantage
in the final elimination test.

(Gordon)
Teten, nine, eight,

seven, six, five, four,

three, two, one...

And stop!

[Exhales]

Well done.

They smell incredible.

But do they taste
as good as they smell?

Let's, uh,
start from the back.

Christian.

Christian's plate
looks like [Bleep].

It doesn't look like there's
a lot of components to it.

So I took my chicken,

vevered it with some bacon,

made, like, kind of
a French onion sauce

to go over it.

Some acorn squash,
some purple romanesco.

Um, carrot puree
looks grainy.

Haven't even
tasted it yet.

You can just see
the sort of skid mark

on the side
of the plate.

Chicken looks
nice and moist.

Chicken's cooked nicely.

That drum needs
about a minute,

minute and a half
inside...

But it's frickin' delicious.

Overall,
the flavor, it works.

It is heavy, but it's, to me,
a pretty sound chicken dish,

so good job.

Well, the skin
and the breast,

it's... it's well cooked.

It's actually
quite good.

So I... I feel that although
i think it's quite delicious,

I don't love the plating.

But, actually,
the dish...works.

The judges aren't
really liking my plating,

and, you know,
I don't really care.

Adrien,
please come forward.

I'm looking
at Adrien's plate,

and I'm wondering,
"where's the chicken?"

You have rice with, um,

little bit of
acorn squash puree.

Mushroom, wilted spinach,

the braised chicken,

asparagus,
and the herb oil.

That's delicious.

Thank you.

What's the crispiness?
Is that bacon?

Little bit of bacon.

I cooked the asparagus
in rendered bacon fat.

Baby asparagus
totally picked up

the flavor of the bacon.

Chicken really made it
nice and tender.

Fork tender, you know?
Like, falling apart.

You should be
really proud of that.

- Thank you.
- Good job. In one hour.

Yeah,
I mean, it's bizarre,

because it doesn't look
that appetizing,

but the chicken's nice.

Your salsa verde's
delicious.

Thank you.

The rice...
Is amazing.

And, for kind of
a rice snob,

it's good.
It's got it all going on.

It's very crunchy.

Flavored through.

It captures
the spirit of the dish.

Congratulations.
Great dish.

Appreciate it, Joe.
Thank you.

I'm feeling confident.
I'm feeling good.

Feel like I won it.

Last but not least,
Jennifer, please come up.

Looking over
at Jennifer's dish,

it was [Bleep] boring.

What do we have?

Rustic chicken.

I stuffed the chicken
with apples, bacon, onion.

Uh, put a little jalapeno
in there for some heat.

Mm-hmm.

All right.
Let's see what we got.

I didn't think
I was such a sucker

that I would like chicken
wrapped in bacon,

but you're convincing me.

Your potatoes are
slightly undercooked.

That chicken's delicious.

Wasn't a big fan of the apple
going inside the breast,

however,
you've made it work.

I'm concerned
about the thigh.

It's undercooked.

That's about 2 1/2 minutes
short of falling off that bone.

The breast for me
is a little over-cooked.

Doesn't have
that real moist flavor.

I love the veggies.
Those are great.

Thank you.

(Gordon)
Wow. Tough.

Very tough, indeed.

It's always ridiculous
when we're standing there

and they're, like,
talking amongst themselves,

and it's taking forever
for them to decide.

This next advantage
is monumental.

The dish that we felt
was the weakest

out of your chicken dishes...

That dish belongs to...

Jennifer.

The bacon and the apple
worked beautifully.

The breast moist, delicious.

Big letdown was
an undercooked chicken thigh.

Why don't you take that,
Jennifer?

I think I might win
this mystery box.

The dish that stood out,

it was a unanimous decision.

Congratulations...

(Announcer) With Jennifer
coming in third place,

it's down to
Adrien or Christian

as the winner of the final
mystery box challenge

of the season.

The dish that stood out...

Congratulations...

Adrien.

Great job.

Good job.

I'm feeling good.

Jennifer came in third.

I think I showed her

that she's not
all that she thinks she is.

For the first time
in Masterchef,

all three of you

are coming through
to the pantry.

Jennifer, Adrien, Christian,

the heat is on.

Let's go.

This is
a elimination test.

Two of you are going
through to the final,

and one of you
is going home.

The theme of tonight's
elimination test

is based all on...

Joe Bastianich's
favorite ingredients.

You're in
for a big surprise.

-Adrien, listen carefully.
- Yes, chef.

Because you won
the mystery box challenge,

you will pick first.

Christian,
you are second,

so you get
to pick for you

but also for Jennifer.

Are you ready to see
the three ingredients?

Yeah.
Yes.

The first ingredient
is one that I think speaks

to the sensibility
of great European cuisine,

and that ingredient
is veal.

Joe's second ingredient...

Mushrooms.

A great ingredient.

One that has captured
my imagination

my entire life.

The final of Joe's
favorite ingredients,

the most amazing...

Beautiful,
fresh octopus.

Delicious.

Honestly, I'm hoping
for the octopus.

Uh, I know
it's the hardest,

but it's also the one that
I have a really great idea for.

Adrien,
you will be picking

for you and yourself alone.

Which of my favorite foods

do you want to steal away
from your rivals?

My strategy is not letting
Christian choose the octopus.

It's gonna be octopus.

- Really?
- You've cooked octopus before?

Yes.

- You know it's tricky.
- Yes.

Wow.

The octopus is the hardest
ingredient out of all three,

and it's a perfect way for me
to stand out as well.

Christian, your choices are
an amazing array of mushrooms

or a stunning table
of veal cuts.

(Jennifer) The fact that
Christian's deciding my fate

is ironically funny.

I'm gonna take the veal.

And giving Jennifer
the mushrooms.

(Christian)
Yes.

I'm thinking maybe
Jennifer'll fall short.

So I pick the veal, so she
gets stuck with mushrooms.

Brave.

Jennifer,
you've got the mushrooms.

I grew up outside of
Kennett Square, Pennsylvania,

which is...

Mushroom capital
of the USA.

The land of mushrooms.

I'm excited.

I grew up
with mushroom farms

literally in my backyard.

Did you know, Christian,

that Jennifer had an affinity
with mushrooms?

No idea.

I'm pissed.

I didn't realize that Jennifer
was a mushroom queen.

My bad.

You all have ten minutes
to shop in the pantry.

Now.

This time I'm really
conceptualizing the dish

way before I'm putting it
on the plate.

Everything's at stake
for all of us right now.

This is the final dish
that you're gonna make

before you get
into the finals,

if you make it.

This is the most
important dish of my life.

(Gordon)
Three, two, one, and stop.

Okay.

I've got one more ingredient
I need to show you...all.

Let's go.

[Cheers and applause]

Yeah! Whoo!

Holy [Bleep].

[Laughs]

All the competitors back
in the Masterchef kitchen

to cheer you all on
into the final.

What do you think
of the final three?

Thank you.

Seeing all of the faces

that went along
on this journey with me,

um, it's awesome.

Max, the one and only.

How many restaurants
you have so far in New York?

More importantly,
how many girlfriends

do you have back home now?

A few more.

All right.

Moving on, Ben Starr,

what do you think
about the competition,

and who's got the, uh,
the gusto to go all the way?

I think Adrien is gonna change
the world of food as we know it,

not just win
this competition.

Wow.

Adrien!

Christine,
they let you out.

Yo, what up, man?

Did you escape?

You know who I want to win?

My girlfriend, Jennifer.

There you go.

Because I think
she has passion,

and she's in love with food,

and I think this bitch
is gonna rock it out.

And Suzy, who's just hot out
of the proverbial frying pan,

now, not who do you think
will win, Suzy.

Who do you want to win?

Um, the person
that I want to win

is the person that
i lost to, so Christian.

I want to lose
to the best.

Well! Okay.
I'd like all of you

to head up into the gallery

and watch with bated breath,
please.

All three of you,
please take your stations.

Thank you.

(Jennifer) Right now I
need to put my blinders on

just like a racehorse does.

I can see the finish line.
It's almost there.

I need to round
that fourth bend,

and I need to
kick it into high gear

and get across the line
before these two boys.

This now is the most
important elimination test

you've ever faced
in Masterchef.

For two of you,

it will propel you
into the final,

and for one of you,

it will send you
to the gallery.

I'm gonna fight my way into
the top of this competition.

I anticipate
taking Jennifer down.

If there's ever a time
not just to multitask

but really create

the most authentic,
the most delicious,

and visually

the most stunning dish
so far in this competition,

it's now.

You've got 60 minutes,

and your time starts...Now.

(Announcer)
In the final elimination test,

Adrien chose to cook octopus,

while Christian
took the veal

and gave Jennifer
the mushrooms

to use for her entree.

If there's ever a time to create
the most stunning dish,

it's now.

(Announcer)
At the end of the challenge,

one of them
will be sent home.

(Joe)
You've got 60 minutes.

Your time starts...Now.

[Cheers and applause]

This contest throws you
curveballs all the time.

It's like
playing a game of chess.

It's, like, had a bunch of pawns
that were gonna be sacrificed.

Now it's down to, like,
the bishop,

the horse, and the castle.

I'd be the castle.

It's a tough one.

And the ingredients
are incredible.

That's stuff
you never see in a store.

I'm making, uh, pulpo,

which is octopus.

This is the first thing

that I can remember tasting
when I was a kid.

So I must have been, like,
four or five years old.

This is the first thing
I ate that blew me away.

Having octopus puts me
at a disadvantage,

because
it's difficult to cook.

I want to show that I have
what it takes to be here,

that I deserve it.

I don't want to go home.

The octopus, I think it
really offers you as a cook

the most challenging way
to distinguish yourself.

It's really something

that will either make
or break you, I think.

What would you do?

I'd do a octopus stew,

done with some
stunning tomatoes,

peppers, garlic.

Chilies.
Little bit of saffron on there.

But with some heat there.

Just under
40 minutes to go.

I picked veal.

Gonna pressure cook
some ossobuco or veal shanks.

The rest is in development.

Uh, I had no idea

that she knew
mushrooms so well.

Retrospect is always
20-20, so...

Hopefully she'll still
crash and burn.

The veal is
is a dream ingredient,

but it could come back
to bite him on the ass.

It's not his strengths,
cooking meat.

He's a fish cook.

I would have taken
the double chop,

and in ten minutes,
I would have been done.

Because I would have done
a milanese,

pounded it out thin,

fry it in half butter,
half olive oil,

with a beautiful tomato,
arugula salad on top.

Nice.

That array of mushrooms
is incredible.

I'd come up with
a stunning mushroom consomme,

and do little tortellinis
of mushrooms as a garnish.

I'm gonna make mushroom ragu

over top of fresh-made pasta.

Feeling really good.

I'm extremely comfortable
with mushrooms.

I think the boys thought
it would be something

to throw me under the bus,

but I can wear heels
and run and cook,

so back off.

Makes me really pissed off,

'cause that could
have been my spot.

Jennifer took my spot.

We've now got
30 minutes to go.

(Announcer) As with all
elimination challenges,

contestants only have
those initial ten minutes

in the pantry to choose
their ingredients.

Once that time has passed,
there's no going back.

Oh, [Bleep].

[Bleep].

Forgot the flour!

[Bleep].

Who's got flour
I can borrow? Anybody?

None.

I do, but I'm using it.

I just need, like,
a couple tablespoons.

Is it a no?

I... I don't know how much
I'm gonna need, Christian.

Sorry. I'm still making
my pasta dough, dude.

Karma's a bitch, isn't it?

If she didn't want
to give me flour,

just say you don't want
to give me flour.

I can handle that.

But don't try and blow
smoke up my ass

like you need all your flour.

I don't really care

if she doesn't want
to share her flour.

Whatever.
I'll do it without it.

[Bleep] Flour.
[Bleep] Him.

I think Jennifer is gonna be
the next Masterchef.

In your face, Christian.

Honestly,
I think Christian's a fraud.

I do.

Christian in his own right
has no respect for me,

so I'm hoping today
that changes

when I send him home.

Come on.

Hi, chef.

You have the most amazing
array of mushrooms.

Yes, I do.

Can they take you
to the final?

Absolutely.
100%. Yes.

But I'm not looking for
a little, dainty bowl

of pasta with mushrooms.

I'm looking for
a "wow" factor.

This is gonna be
a "wow" factor.

It's gonna be
a mushroom ragu.

Create something stunning.

I will, chef.

I'm very surprised
Jennifer made it this far.

I thought that
she was gonna leave

shortly after I left.

Actually, she probably
should have left

before I left.

Oh, Adrien, something new
and different. More rice.

I'm gonna do a black bean,
black garlic puree sauce.

What are you doing
with the pulpo?

I did stock, wine,
veg stock.

Uh, I got aromatics,
herbs, chilieschilis.

How you gonna make sure
it's tender?

So I tenderized it
with a mallet

and slapped it around a couple
times in the pressure cooker,

and then I'm also gonna
sear it off.

'Cause obviously
the biggest jeopardy

with a big octopus like that

is to make sure it's tender,

because if it's not tender,

it's like eating
a rubber tire.

I agree.
Gonna make it happen, Joe.

Don't worry, guys.

Right.
How you feeling?

Yeah? You're a little bit
all over the place.

Uh, I am a little bit
all over the place.

Okay, so talk about the dish.
What are you doing?

Um, so I'm gonna make
a mashed potato

with a vegetable medley,

and, um, I'm braising
my, uh, shanks,

and, uh,
see if those come out.

If they're not tender
enough and not ready,

then, uh, I'm gonna pan sear,
uh, one of the t-bones.

You're minutes away from either
going out or into the final.

Yep.

20 minutes to go,
everybody.

20 minutes.

Still a little chewy.

[Bleep].

So I open up
the pressure cooker,

and, uh, I see that
my veal shanks

are not braised down enough

to the point where
I want them to be.

What do you think,
Christian?

- Did you make it?
- No.

- No?
- Nope.

It's close.
Very close.

So I just scratch
that off the list

and go to plan "B."

What is Christian cooking?

What is this?

Meat and potatoes?
Seriously?

1982 called,

and they want their
cauliflower medley back.

This is so ridiculous.

What the [Bleep]?

(Announcer)
Less than 15 minutes to go,

Jennifer suddenly decides
to change gears.

My original plan
was to do pappardelle,

but I'm gonna change it up.

I'm actually going to do
a ravioli instead.

And the reason
I'm gonna do that,

'cause I want to bring
everything to the plate

- that I possibly have.
- Come on, Jennifer!

Now she's turning that
into a ravioli?

I think she's gonna
try to make a ravioli.

But she's still
got to assemble it.

She's got to finish piping.

You know, she's got to get
the filling in there.

She doesn't even have
water boiling... she's screwed.

Last ten minutes.

Come on.

Adrien, come on, baby.
Do it.

For two of you, ten minutes
away from the final.

I have an egg
in the middle of my ravioli.

The purpose for that
is so when you break into it,

the yolk breaks
over the entire dish,

and kind of
creates the sauce

along with the mushrooms.

I've made
a lot of pasta,

and if I was her right now,
I'd be really nervous.

If the egg yolk breaks,
I'm going home.

I've made
a lot of pasta,

and if I was her right now,
I'd be really nervous.

If the egg yolk breaks,
I'm going home.

Come on.
60 seconds to go.

Take advantage
of every second.

Jennifer, hurry!

Whoo!

Ten, nine, eight, seven,

six, five, four,

three, two, one...

And stop.

Hands in the air.

Tough elimination test.

Cooking a stunning entree

using Joe's
favorite ingredients.

Adrien,
please come forward.

[Cheers and applause]

We see Adrien's plate,

and I'm thinking he made
a little rice square again,

which I'm pretty sure
he did in the last challenge.

Talk to me...
The octopus.

The pulpo itself...

Pan-seared with a little
bit of paprika oil,

finished off with a little bit
of blood orange juice.

Saffron rice on top,

and took the watercress salad
for the contrast.

Even if tonight
is your last,

that dish is the one
that is gonna stand out

for sure in Masterchef,

because it is one of the most

beautifully plated
I've ever seen.

Thank you, chef.

Let's just hope it tastes
as good as it looks.

The big disappointment

is the bed of rice
sat underneath it.

It's definitely not
the best rice

that you've cooked in
Masterchef , Adrien.

Yes, chef.

And the octopus...

Is delicious.

It's got that nice
heat to it as well,

'cause it's just
so inviting.

Thank you.

The man with
the biggest advantage.

And when we cut into it,
I hope...

The outside
has a slight Al dente,

but I hope it melts away
in your mouth.

The rice leaves something
to be desired, flavor-wise.

Puree with the black garlic
is genius.

The biggest thing
you have going for you

is that you absolutely
nailed the octopus.

Great job.

The salad
is wonderfully dressed.

Thank you.

What's the dressing?

Just meyer lemon,
blood orange, and olive oil.

The octopus
is really amazing.

Congratulations.
Very good dish.

Thank you, chef. Appreciate it.

Adrien nails his octopus,

but all the rest of
the components on the dish,

they were kind of
wishy-washy,

so I'm thinking, "good."

Christian,
come up, please.

Bring your dish.

Christian's dish is beige.

For a semifinal round,

it doesn't have
that "wow" factor.

I'm excited.
What's going here?

Braised the ossobuco.

A little root veg medley

with some yellow romanesco.

Some simple mashed potatoes.

Salt and pepper,
cream and butter.

You wouldn't put
a bone-in pork chop

over a bed of mash,
right?

Um...

Want me to finish
the plate for you?

If that's what you feel
like you need to do.

I'll slice it for the benefit
of my other judges,

so they can have a nice bite

when they get up here to eat.

Joe pulls
my t-bone off there

and slices it up and
puts it back on my plate.

I'm thinking,
"[Bleep] You, Joe."

Mashed potatoes
are beautiful this time.

Thank you.

Very creamy, rich.

I think the cook
on the veal is great.

I feel like there's a little
bit of vision missing,

especially at semifinal
round of Masterchef,

[pops lips]
But the flavors are good.

You know, it's really hard
to do a t-bone

evenly cooked through,

and you've managed
to do that here.

But I don't understand
the sauce.

The flavors are all there
on their own.

That was the most panicked
I've seen you.

Yeah,
I was a little frazzled.

You know,
it's a lot riding on this.

And mash, delicious.

Vegetables, semi-boring.

And I'm gonna
say the same to you

as I said to Adrien.

That is not your best dish,
Christian.

Thank you.

Jennifer,
please come up.

You could feel
the eyes of everyone

up in the gallery, and I could
feel the eyes of the judges,

and I'm like, "dear God..."

Okay.
What's the dish?

I did a mushroom ravioli

with an egg in the middle,

and garnished
with a mushroom ragu.

So the egg should become the
sauce that coats the mushrooms

and enrobes the pasta.

Correct.

I hope they cut through that

and it's like
a hardboiled egg in there.

It's such
a dangerous attempt

at something that requires
years of technical ability.

Joe. Graham.

Wow.

Wow.

I'm impressed.
Let's see what it tastes like.

You are one crazy [Bleep].

The yolk is delicious.

It's cooked, so it's got that
richness over the mushrooms.

It needs seasoning
to perfect the dish.

Salt or parmesan to really
help that yolk shine.

But I just hope it's good enough
to take you to the final.

Thank you, chef.

Your mushrooms...
You're there, flavor-wise.

Delicious.

Pasta, tad undercooked.

About 30 seconds.

Oh, man.

30 seconds
can make or break you

at this point
in the competition.

We're going from three
down to two.

In the context of
a one-hour time challenge...

Quality should be able
to speak for itself.

The anticipation
of whether or not

you're gonna be
in the finals is... ugh.

Vegetable medley?

Rice... greasy.

Knowing it's just right there

is the most anxiety
that I've ever felt.

That array of mushrooms.

Any little mistake
can send you home.

I'm absolutely
not ready to go home.

I'm not packed,
and I'm not packing.

Jennifer, a very technical
take on a ravioli.

Well done.
Really well done.

Adrien,
braising a octopus...

You nailed it.
I mean really nailed it.

And, Christian, the cook
on the veal was delicious.

With respect to the gallery,

trust me, you three
are clearly the right three

to be in the semifinals
of Masterchef.

But there'll only be two
going through to the final.

The first person...

To take a place
in the Masterchef final...

Is...

(Announcer)
Are you the next Masterchef?

The first person to take a place
in the Masterchef final is...

Adrien.

[Cheers and applause]

I feel more confident
than ever,

and I got that chance now
to really bring it home.

It's a dream come true
already.

The bane of my existence
is standing next to me.

Truly and honestly,
the Thorn in my side.

From... from the beginning.

Jennifer, Christian,

one of you will face Adrien
in the final of Masterchef.

Well, it's me and Jennifer
standing up there,

and I'm [Bleep] my pants.

This could be
the end of the road.

Is it the real estate agent
from Delaware,

or the stay at home dad who's
a force to be reckoned with?

It's almost fitting
that it's Christian and I.

We've had this ultimate battle

throughout the entire
competition,

and I really hope
that they send him home.

The person
going head-to-head

for the title of Masterchef,

with $1/4 million dollars...

Congratulations...

Jennifer.

[Cheers and applause]

I am on cloud nine.

It's like
I've slayed the dragon.

Karma's a bitch, baby,

and it comes back
to bite you in the ass.

I'm shocked.

I didn't think they were
gonna send me home.

In retrospect,
maybe I shouldn't

have gave Jennifer
the mushrooms.

We love that determination,
that spirit.

You've produced some magic.

Follow that dream.

You have the determination
and focus

to take you a long way.

Thank you.

Come here, you.

You arrogant [Bleep].

You arrogant [Bleep].

You've got the right
to tell me that

when you've won
three Michelin stars.

Get out there
and get those stars.

Put your apron on the bench.
Well done.

- Thank you.
- Okay.

- Good job.
- Well done.

Thank you, guys.

Christian
is very talented.

He's a great cook.

A little shocked
to see him go.

I thought he would be a
competitor at the end for sure.

Christian's intense.

We kind of had this
love and hate relationship.

He's pompous.
He's arrogant.

He's disrespectful.

But of course
he's a great cook,

and I give him praise
for that.

However, I'm glad
that they sent him home.

Here's your walking papers,
little boy.

Get going.

I'm a little shocked
that I'm not in the final two.

You know, it's been
a long journey

from the very first auditions
all the way up until today.

If you don't come
into this competition

believing that you can
make it to the end,

then you're not
gonna win Masterchef.

You can be
arrogant to a point,

but you have to humble yourself
in certain situations,

regardless of how great
you know you are.

And then there were two.
Congratulations!

[Cheers and applause]

- Jennifer.
-Yes, chef.

How do you feel?

It's great to finally have
that Thorn out of my side,

and I feel awesome.

Just one person stands
between both of you

for the most amazing title

of America's next
Masterchef.

Plus
$1/4 million dollars.

There can only be
one winner,

so here's where you kiss

the nicey-nice good-bye,

'cause now the heat
is really on.

My final question
to both of you...

Who's gonna win
Masterchef?

- Obviously, I gotta say me.
- This kid.

I want it bad for myself.

I want to be able to say
I'm Masterchef.

This is my game.

This is my game
to win or lose,

and I'm gonna bring everything
out of the arsenal

in order to come out on top
and be the next Masterchef.

Game on, baby.
Bring it.

(Male announcer)
Previously, on Masterchef...

After 32 grueling challenges...

[Cheering]

And 97 eliminated
contestants...

Your time is done
in Masterchef.

(Announcer)
The final three...

Christian...

You're not going through.

(Announcer)
Became the final two.

Jennifer, Adrien...

You're in the final
of Masterchef.

[Cheers and applause]

(Announcer) Tonight, the
moment has arrived.

America's two best
amateur cooks will face off

in their
toughest challenge yet.

I will be America's
next Masterchef.

I'm not going home, baby,
without this title.

(Announcer) Cooking the most
important dishes of their lives.

Where's my [Bleep] spatula?

I think they're both

starting to feel
the pressure now.

(Announcer) In the end, only one
will walk away with $250,000

and the title of...

[Pop]
[Cheers and applause]

Welcome to the most anticipated
TV culinary event of the year.

The Masterchef finale.

We began with thousands
of home cooks

from all across America.

Off you go!

Every one of them hungry
for the coveted title

of Masterchef.

Only two remain.

Jennifer, the 34-year-old
real estate agent,

a former miss Delaware
U.S.A.

With her sights set
on the Masterchef crown.

(Announcer) Jennifer was
the very first home cook

to feed the judges this year.

I have it in me.
I have the passion in me.

I know I do.

(Announcer)
And earn an apron.

Aah!

(Announcer)
After a rocky start...

This is a great example
of what garbage is.

If it were me,

I would send you home now.

I just look at that,
and it's like a pig

[bleep] on my bowl.

(Announcer)
She finally hit her stride.

All of it works beautifully.

This dish was
not only delicious,

but also smart.
Great job.

Welcome back
to the competition.

(Announcer)
She conquered the souffle...

Congratulations.

Take your apron upstairs.

(Announcer)
Fillet a fish like a master...

Whoo!

(Announcer) And, on her
journey to the finale,

Jennifer found herself
in a bitter feud.

I'm a better cook
than him, so...

[Snickers]
Christian.

I know I'm a better
cook than her.

(Announcer) But the battles
only made her stronger.

I didn't come here to let
some punk-ass

little piece of [Bleep]
treat people like [Bleep].

(Announcer)
Tonight, will Jennifer

be able to keep
her emotions in check

and win one last fight
to take her crown?

[Cheering]

(Gordon)
Then there's Adrien,

the 28-year-old waiter
from Ventura, California

who's embraced
his Mexican roots in the quest

to achieve his American
culinary dream.

(Announcer) Adrien came to the auditions
armed with a secret ingredient:

His intense love for food.

I might not have
the formal training and skills,

but I do have passion
for my cooking.

(Announcer) Although passion
alone wasn't always enough.

I just don't understand how
these things can go so wrong.

It's like you've got hold
of my granddad and turned

his colostomy bag
on your plate.

(Announcer) But the good
eventually outweighed the bad.

Absolute delicious.

That's one of the best things
I've had in a while.

(Announcer)
And with each challenge,

he earned the respect
of his opponents.

Who is gonna win
Masterchef?

- Adrien. Win it. Adrien.

Who's gonna win
Masterchef?

Adrien.

(Announcer) Tonight, will
Adrien stay true to his roots

and the flavors
that brought him this far?

[Cheering]

(Announcer)
Or will he take a new approach

to claim
the Masterchef title?

One of these two finalists
will win $1/4 million

and earn the title
of America's next Masterchef.

And it's all happening
right now.

[Cheers and applause]

Adrien...

Can you really believe
you made it this far?

[Laughing]

I can now.
It feels great.

What do you think your parents
and family would say

seeing you here
right now?

I've never felt so much
pride in myself.

And I think that, uh,
think they'll feel that too.

Let's find out exactly
what they'd say

in their words.

[Cheers and applause]

[Indistinct]

You can do this, mijo.

(Gordon) Alma, if there's
one piece of advice

that you can give
to your son,

over the next two hours,

would be what?

Cooking with love, mijo.

I knew
since he was very young

[crying] That he was meant
for greatness.

I did.

In my heart.

Thank you.

Jennifer...

[Laughs]
Yes, chef?

You've been...

In the Masterchef kitchen

a long time.

Yes.

Have you missed
your family very much?

Oh, yes.
Tremendously.

You ready to see 'em?

Oh, yeah.

Buddy!

[Applause]

Uhh!

[Indistinct]

[Cheers and applause]

Good to see you.

Hey!

Who's that?

- It's chef Ramsay.
-(Gordon) Welcome.

That is chef Ramsay.

Mom, dad, hi.

Ohh.

Seeing my family walk in...

[Sniffles]

Now I know
they're proud of me.

I can see it in their face.

And, um, this is for them,

for all that they gave up
over the years.

It really is.

Families,
a big thank you.

You're proud.
We're proud.

But there'll only
be one winner

here tonight.

So say your final good-byes,

Adrien and Jennifer.

Love you.

[Indistinct]

Please head on up
to the gallery.

Chefs, please take
your positions

for the Masterchef finale.

Whoo hoo!

[Cheers and applause]

(Adrien)
Jennifer should watch out,

because I'm gonna be showing off
a lot of different things.

I will be America's
next Masterchef.

I'm not goin' home, baby,
without this title.

It's mine.

I want this, bad.

Jennifer, Adrien...

You'll have two hours to make
the most amazing appetizer,

a stunning entree,

and a extraordinary dessert.

And all that's on the line

is $1/4 million

and the title

of America's next
Masterchef.

Three dishes,

two hours,

one winner.

Your time starts...

Now!

[Cheers and applause]

Masterchef
is a nationwide search

for a true amateur

that has that explosive,
raw talent.

And if anybody here has that,
it is Adrien.

(Christine) I think
Jennifer's gonna pull it off,

because she's passionate.

She has that drive.

Don't let her fool you,
you know.

She's pretty
on the outside

and bubbly and laughing,

but I think
she's a great cook.

(Christian) I really hope Adrien wins.
He deserves it.

He has what it takes to take it
to the end and win.

(Esther) Jenny can
definitely win this thing.

Adrien does fumble sometimes,

and no one can say she doesn't
deserve to be here.

I'm ready to fight
really hard for this title.

I'm gonna give it all I got.

I want that title
of Masterchef.

It's mine.

[Cheers and applause]

These next two hours

will change
one of your lives

forever.

(Announcer) In their final battle
in the Masterchef kitchen,

Jennifer and Adrien
have two hours

to cook a three-course menu
of their choosing.

The winner will be the home cook
with the best overall meal.

Only one of them
can be crowned

America's next Masterchef.

[Cheers and applause]

Excited.
I mean, really excited.

Super excited.
This is it.

(Joe)
What's gonna be incredible

is that we're
gonna really see

the journey
that they took today

as far as the technique
and the ingredients.

(Gordon)
Absolutely.

It's not about one
dish now.

This is about
putting the menu together.

A stunning appetizer,
a great entree,

and a huge finale
with the dessert.

Different ballgame.

[Cheers and applause]

[Blender whirring]

I'm starting with
pan-seared scallops

with a beautiful quail egg.

Morel mushrooms.

English peas.

And a sweet corn puree.

Which ties into my entree,

which I am cooking quail.

I'm gonna stuff the quail
with chorizo and apricots.

And I'm serving that with
a creamy potato.

And for dessert,
I'm serving

moscato poached pears
along with some cider apples.

[Pop]

(Joe)
Jennifer's menu is,

uh, very interesting.

I think that she has, uh,

really classic,
restaurant-style dishes.

Scallops,
an obvious pick.

But something that we all
do in our restaurants.

- Mm-hmm.
-Quail.

Very difficult.

(Joe)
Very ballsy pick.

She's got the poached pears.

Some apple,
a little creme anglaise.

Definitely going for that

lighter end of meal.

For my menu today, I'm making
spot water prawn taquitos

with a little avocado puree
and a mango salsa.

And for the entree,
beer-braised short ribs.

I'm adding chocolate
and chili in there

with a cauliflower-parsnip
puree.

Then for dessert, I'm gonna
make a chocolate tart

that's infused with chilies,
passion fruit, and blood orange.

(Joe)
Adrien's keeping

his ethnicity in the menu,

but trying
to kind of push it

a little bit to the limits.

More fine dining,
more refined, more elegant.

(Gordon) Two completely
different, contrasting menus.

Right now,
with ten minutes gone,

- who's your money on?
- Jennifer.

I think
that Jennifer's menu

is more geared to winning
this competition,

and I think that
her concepts will woo us.

- Who's your money on, Graham?
- I'd be the opposite.

I think that Adrien,
when he's on, he's on.

And right now, he's is
so focused and determined.

We know that
his flavors work

when he sticks
to what he knows.

That's where my money's at.

Startin' to smell
really good in here!

[Cheers and applause]
Come on, guys!

(Suzy)
Great job, Adrien.

It looks amazing.

Feels great.

I'm just pretending
I'm back at home,

and they're telling me
to hurry up

to put food on the table.

Come on, Adrien!

I respect Adrien 100%,

but definitely, definitely
know I can beat him.

You're the next
Masterchef, aunt Jen.

(Gordon)
Half an hour gone.

19 minutes to go!

Whose appetizer do you think
sounds the most appealing?

(Graham) I think that Adrien's
sounds the most exciting.

Like doing a taquito,

but using jicama instead
of the tortilla.

But does that look like

a adventurous enough dish
for the finale?

[Cheers and applause]

The taquitos are
a big risk.

They're very much out there.

They look like
mini sprinrorolls.

He has to nail it.

Come on, Jen!

Pretty color,
pretty color.

(Joe) Serving scallops...
Is that a play

to an obvious
luxury ingredient?

Or is she gonna be able
to show technique and skill

with scallops?

(Graham)
I think that the whole dish

sounds really delicious.

The peas and corn
and morels.

But a lot depends
on that scallop.

If it's too sweet
and butter basted, I mean,

it's all gonna be
one-dimensional.

- Come on, Jen!
- Come on, Jen!

All right, guys, we have
just over an hour left.

Out of the three dishes,
which is the one

that really scares you?

What one are you
worried about?

Making sure the quail
gets done properly, chef.

Have ever made
this dish before?

- No, chef.
-Come on, Jennifer.

You got this.

Why now?

I'm not a person
to shy away

from, um, thing
that might be difficult.

Smells good
up here, dude.

Thank you, thank you.

Now, we've got
the chili going on

with the appetizer.

- Right chef.
- We've got some heat.

And chili going on
with the short rib.

Yes, chef.

We have some chili
going on

with the dessert.

Seriously,
you've got chili

in every aspect
of that dish.

Chilies, most of the time
for me, mean flavor.

Each chili
has its own flavor.

- Mm-hmm.
- And, you know,

I wanna translate it
and elevate it.

And have you heard
about Jennifer's menu?

Yes. You know,
I totally respect her menu,

and it's gonna be
a head to head, and, uh...

But is it good enough
to beat yours?

Right now,
I'm thinking it's not.

[Cheers and applause]

Looks good,
looks good!

I think we're seeing
a lot of confidence

in both contestants,

and I think
they've manifested

what we've taught them
here on Masterchef,

and they're putting it
in the pan today.

Now, Jennifer's entree,

i think that she went
on a more restaurant-y dish.

I'm just worried
doing a bird that you're not

completely familiar with
could be dangerous.

(Graham)
If she hits it,

and it's perfect temp,

then that shows
massive skill.

Those look great, Jen.

(Tracy) I have huge
respect for Jennifer.

She is a person
that has no fear.

She makes a decision
and she owns it.

(Gordon) On the other
hand, I'm concerned

about Adrien's entree
running into dessert.

Chocolate on chocolate.

(Graham) I think that those
flavors are gonna be incredible.

I mean, if they work.

(Ben)
Adrien has an innate instinct

about the way flavors
can be put together

in unique ways.

Just over
45 minutes to go.

Push through!
Get that energy up!

(Announcer)
With 45 minutes left,

Jennifer and Adrien
are focused on the finish line

and are putting everything
they have into their desserts.

(Joe)
What's up, Adrien?

How's it going, Joe?

What kind of chocolate cake?
Is that flourless?

Flourless chocolate cake
infused with orange liqueur,

orange zest, and a little bit
of chipotle cocoa powder.

Now...

It's chocolate with heat.

And then with the entree,

we've got chocolate
with heat as well.

So how do we make sure

that we have
two different things?

It's gonna taste
very different.

This is gonna be
definitely savory.

A lot more spice to it.

Um, dessert is gonna be,
actually,

a lot liteter
than you think.

I'm gonna do some reduction
of passion fruit here

and blood orange.

That's gonna bring this
really nice, light, bright...

- Acidity?
- Acidity to it.

You go, chocolate boy!

[Cheers and applause]

(Joe) Okay, Jennifer,
what's going on here?

I'm getting reyy
to put in my pears.

I'm actually
gonna braise these ones.

My poached ones
are up next.

It's pretty ballsy to do
a poached fruit dessert

in the finale
of Masterchef.

What's your angle on that?

Especially after having,
you know, a heavier meal

with the quail,
that earthiness of the quail,

I want something
light and vibrant.

(Adrien)
I'm not impressed at all

by Jennifer's dessert.

Anyone can stick a piece of
fruit inside of some liquid

and walk way.

Jennifer's great when
it comes to cranking things out.

But she's never had
much experience at all

with dessert.

(Graham) When it comes to dessert
, i think that Jennifer's

sounds a little
more appealing to me,

simply because
it's lighter,

it's gonna be cleaner,
you know.

Those flavors where
it's poached in a moscato.

(Gordon)
Yeah, I'm gonna disagree.

I think the poaching fruit
aspect sounds boring.

If I'm gonna woo you,

and woo yo
for my final dish

to land that title
of Masterchef,

I'll give you
something chocolate.

Let's be honest,
if there's one thing

that really sums up
a sexy dinner,

it's a stunning
chocolate dessert.

Guys, you have just over
20 minutes to go.

Where's my [Bleep] spatula?

Looks like Jennifer's
all over the place.

(Announcer) With just over 20 minutes
left in the Masterchef finale,

both contestants are cracking
under the pressure.

Come on, Adrien!

I think they're both starting
to feel the pressure now.

Another one
of those [Bleep] again.

Jennifer is frazzled,
panicked, running.

And that is so
not like her.

She is in serious trouble.

[Bleep].

Oh, no, the cake
went all down.

Adrien,

you wanted them
sinking that far down?

Ohh.

Being here right now,
one mistake can cost me...

The whole thing.

Ererything that I've
been working for.

Everything that it's taken
for me to get here.

One mistake
can take all that way.

[Cheers and applause]

Where's my [Bleep] spatula?

Looks like Jennifer's
all over the place.

Another one
of those [Bleep] again.

(Announcer)
With just under 20 minutes left

in the Masterchef finale...

I need a [Bleep] pan.

(Announcer) Both contestants
are cracking under pressure.

Adrien...

You wanted them
sinking that far down?

Ohh.

No, it's okay.

I'm gonna
cut that top layer.

I put too much.
It's right about there.

And I'm gonna get
nice square out of 'em.

Even though
my dessert is not cooked

the way that I
wanted it to be,

at least I actually
baked something.

I look over at Jennifer's,
and all she's really done

is cut up some fruit
and put it in some wine

and, like, call it a day.

Jennifer, Adrien,

15 minutes to go.

- Yes, chef!
- Chef, thank you.

For both of you,

it's the last 15 minutes
of Masterchef.

And for one of you,

it's the ticket
to $1/4 million

and the title of
America's next Masterchef.

Come on.

[Cheers and applause]

I can smell that, wow.

I'I'm really excited about

the flavor
of these short ribs.

Hey!

I put all these spices
and chilies and herbs,

and I just know that

the beef has soaked up
all of this stuff that I put in.

It's gonna be so good,
the judges are gonna love it.

I feel like a pressure cooker
is a little bit of a cop-out.

And just looking at his dish,
it just kind of was like, "eh."

I mean, he stuck it
in the pressure cooker

and let the pressure cooker
do all the work.

So I'm hoping that the judges

will go both for taste,
but also technique.

[Cheers and applause]

Okay, last five minutes.

This is where you should be

focusing on plating
the entree

and finishing off
your dessert.

Five minutes to go.
Come on.

Losing's not an option.

I don't want to leave here
without that title.

That crown's mine.
It belongs to me.

I've worked my ass off.
I've proven myself.

It belongs to me.

(Adrien)
I want to win Masterchef.

I want the title.

I want the money to help me

pursue my career.

I want this, bad.

And it's gonna hurt me
if I don't get it.

Last 60 seconds!
Come on!

Come on, come on.

Come on, Jennifer.
Come on, Adrien.

[Cheers and applause]

Get those finishing touches
on those plates.

Taste everything!

(Jennifer)
It is literally down

to the last second

of putting the last
micro green on everything

in order to make it.

(Gordon)
30 seconds to go!

Come on!

[Cheers and applause]

I'm putting everything down.

My hands
are a little shaky.

But I just take a breath

and everything's
looking good.

Its' just poppin'
off the plate.

[Cheers and applause continue]

Ten...Nine...

(All)
Eight...Seven...

Six...Five...

Four...Three...

Two...One!
Stop!

[Cheers and applause]

Yeah!

[Cheers and applause]

[Laughter]

Absolutely incredible.

Jennifer, Adrien,
well done!

[Cheers and applause]
Well done!

We can't wait to taste
these dishes.

We'll see you very shortly

in the Masterchef
restaurant.

Good luck!

[Cheers and applause]

(Jennifer) I'm proud of what
I'm putting up here right now.

I cook my ass off.

And I think the balance
is really nice.

The plating,
I'm very proud of.

How my food tastes,
I'm really proud of.

I'm feeling really confident
about my food.

To beat Jenny, I just have
to be spot-on

with my flavors
and my plating.

I'm looking at my plates,

I'm looking
at Jennifer's plates.

And, I mean, I don't know
how they taste,

but I think that my plates
look way better than Jennifer's.

[Cheers and applause]

(Announcer)
Jennifer and Adrien

will present
their three courses

one dish at a time

for the judges to taste.

The finalist with
the best overall meal

will become Masterchef.

We're so excited to start
tasting these appetizers.

Jennifer first, please.

This is the meal
of my lifetime.

The judges have my heart,
soul, mind, spirit,

all on those plates.

And, um, I hope
they appreciate that.

Could you explain
the dish to us?

Yes, uh, pan-seared scallops,

and then they're just a little
bit poached in butter.

You have your quail egg,
creamed corn,

and then you have a beautiful
English pea puree.

I haven't even tasted
the scallops yet.

We've got
a pretty damn near

perfect sear
on the scallops.

Thank you, chef.

Am I supposed to break

the, uh, quail egg?

What I would suggest
is to take your scallop

and slide it
through that,

slide it
through the corn,

and then into your mouth.

So the scallop
needs to be perfectly,

almost translucent
in the middle, obviously.

It looks properly cooked.

Nice and juicy
in the middle.

When thinking of how
to compose a dish,

put yourself
in the guest's shoes.

So if the goal

is for us to each get
a little bit of the egg,

maybe next time
you would put the egg

kind of right in the center
on top of the three scallops,

so when you cut in,

it oozes all over 'em.

I'm noticing little
abductor muscles

stuck to the scallop.

You didn't
take these off?

I did... I thought
I took 'em all off.

I apologize.

There's a sweetness
of the corn

that pairs well

with the sweetness
of the scallop.

But is "it too much"

is kind of what
I'm left wondering.

But great flavor,

and the scallops
are cooked perfectly.

Thank you.

I'm amazed
that you missed this.

It's the bit that
attaches it to the shell,

so it's the sort off
most strenuous.

Eating that is like a...

Almost like
a mouthful of rubber.

Huge, huge, huge mistake.

I inadvertently overlooked
pulling the abductor off,

and now it could be the reason
I don't win Masterchef.

I'm amazed
that you missed this.

Eating that is like a...

Mouthful of rubber.

But you've seared

the scallops beautifully.

And that's

where I'm taking
the strength of this dish.

'Cause you had the balls
to do it not once,

but three times.

Thank you, chef.

And it just
oozes the garden

and just this sort of
vibrance of spring.

So I quite like
that ballsy...

Approach
to the presentation.

Adrien, please present
your appetizer, thank you.

Here we go, guys.

Describe it, please.

It's a play
on my background.

I did an idea of taquitos.

So, basically, you have
your avocado sauce.

On the inside,
you have a prawn

with a sauce
of persian cucumber, mango,

tarragon, serrano,

and a medley of micro greens.

Presentation,
you know, it's...

It's like a sort of
handbag full of jewels.

Thank you, chef.

Such finesse.

So the question is,
is there enough shrimp in here

to counteract
the rest of the filling.

The flavors
are extremely bright.

Thank you.

Perhaps too bright.

Is the jicama marinated?

Uh, I blanched it
in hot water,

then shocked it in cold water
to make it more pliable,

and then I seasoned it
with olive oil,

a little citrus,

and a little salt.

I love the...
the bright acidity, the zing.

But I think it overpowers
the natural sweetness

of the spot water prawns.

Maybe there should have
been more of those,

or maybe a little less
acid on the dish.

But the dish itself,
delicious.

Thanks, Graham.

I can't tell you
how happy I am

to see the way you put
food on a plate now

in comparison
to a month back.

- Me too.
-Because it really...

It pops.

It's delicious,
it's vibrant,

and it's like,
"wow, wake up, eat me."

What I'm struggling with...
Is what's in there.

The base of this dish
is the spot prawn.

That's the hero
and the highlight.

- Yes, chef.
-But it's disappeared.

And I cannot

taste the prawn.

But the idea's smart.

And the refreshing fact
is that

you're putting food
on a plate

like a pro,
let me tell you that.

-Great job.
- Appreciate it.

Right!

Please, bring us
your entrees.

-Thank you.
- Yes.

Whew. Two opposite
ends of the spectrum.

Great start, though.
I mean, let's be honest.

I mean, just in terms
of delivery, finesse,

and the confidence,

I love Jennifer's scallops.

It's the sear that got me.
Right.

- They were cooked perfectly.
-Absolutely.

I thought it was
a very obvious plating,

very ten years ago.

With a little bit
more intuition,

she could have really

raised the focus
of the whole dish

by smarter plating,

- smarter integration of the components...
- I disagree.

Little tweaks here and there
that she could have done.

Less cream, you know.

Keeping the corn
a little more

pure with its color.

But that's a dish
that you could keep eating.

Yeah, it was a dream start
for me

on the technical ability.

Yes, it's sweet on sweet.

But she nailed
those scallops three times.

And the dish
sang scallops.

Adrien's dish?

I think that he showed

that the most important
thing to him with that dish

was plating

and creativity.
Mm-hmm.

You know,
by using the jicama,

blanching it,
using it to wrap...

-Yeah.
-To make a faux taquito...

-Yes.
- Really creative.

Yeah, but...
But missing,

the shrimp.

I got a little bit
of the shrimp.

I think that,
as a restaurateur,

I like the smartness
of this dish.

Ehh. And I think that, you know,

to a certain crowd,
those kind oflflavors

could really appeal
to a segment of people

- I disagree.
-Who don't want

a heavily
protein-laden dish

and want something that's
a little bit more salad-y.

Sure, by my palate
was blown.

It was so acidic.

Adrien's dish
could have used

a bit of
Jennifer's richness

- and sumptuousness.
- Exactly.

And Jennifer's dish
could have used two dashes

of Adrien's bold,
bright acidity.

Exactly, yeah.

[Cheers and applause]

(Adrien)
I really love just short ribs

and these kind of cuts
of the animal.

I'm really proud
to present this dish.

(Jennifer)
I took the chance and the risk

of not only stuffing a bird,

but stuffing a bird that's
very difficult to cook.

So as good
as I feel right now

about how I cooked
my quail,

I'm a little nervous
to have them cut into it.

I'm just hoping that

it's gonna be
cooked properly.

Entrees.

Jennifer, please.

Thank you.

My pleasure, gentlemen.

Right. Um, please
describe your entree.

We have a chorizo, jalape?o,

and apricot-stuffed quail.

Um, so when you cut into it,

all the beautiful colors
will fall out onto the plate

with spinach and with
a creamy potato.

Um, so all of that is meant
to kind of eat altogether.

Mm-hmm.

So cooking the quail whole

-is very difficult.
-Yes, chef.

The legs need to be
overcooked

to taste of anything.

And the breasts
need to be undercooked

because you can get away
with a pink quail breast,

because it's... it's got
that light, gamey taste.

It's a very bold move,
braising quail.

(Jennifer)
If that quail is overcooked,

I'm... I'm dead man walking.

It's a very bold move,
braising quail.

(Jennifer)
If that quail is overcooked,

I'm... I'm dead man walking.
Honestly.

Wow.

Yeah, a nice
little pinkness

running through there.

And you've stuffed it
beautifully,

because it's 1/2 stuffing
and 2/3 the bird.

It's delicious.

Yeah, it's delicious.

I honestly thought
you were slightly mad

to attempt cooking
something so difficult.

But it's delicious.

You've got that sexy vibe,

releasing those oils
from that chorizo,

and the heat works.

You know,
you've nailed it.

Thank you.

I'm not gonna lie.
I was expecting...

The braised quail
to be an excuse

for well done,
dried out quail.

And seeing this moist,
pink meat...

High-five.
Pretty awesome.

Thank you, chef.

The flavor's really nice.

It's beautiful.

(Joe)
I love the flavors.

It shows a lot
of sophistication.

A lot of courage.

A lot of technique.

Thank you.

Okay, Adrien,

please present your entree.

Thank you.

There you go, gentlemen.

Wow.

Beer braised
short ribs, chef.

The short ribs
have been seared,

then I add coriander,
cumin,

beer, and a little bit
of chocolate

and then dried chilies.

The puree is cauliflower
and parsnip.

The green is rainbow chard with
a little bit of chanterelle,

garlic, and shallots.

For a man that came
into this competition

as a waiter,
carrying food,

you have great finesse.

Let me tell you that.

Does it taste...

As good as it looks?

I tasted all three components
separately

and then together, chef,

and I think so.

It sort of almost...

Brings tears to my eyes.

It's absolutely delicious.

[Laughs]

The flavors work...

Beautifully.

And the texture
on the char...

Really, really comes out.

I mean, that's, that's huge.

I mean, you took
the lowly short rib

at about three bucks
a pound,

and turned it
into something

that you could charge
easily $35-plus for

as an entree.

And I'm right now

getting a little bit
of that chipotle

right in the throat.

But it reminds me
how good this dish is

and makes me want
to have more and more.

- Thank you.
- Good job.

I think the mole
almost gives it

kind of this complexity
that coats your palate.

You deserve
to be commended.

Excellent dish.

Thank you, Joe.

Time for dessert.
Thank you.

Wow.

Absolutely amazing.

And talk about
the short rib first.

Adrien's dish...
I mean, that's how

restaurants
become successful.

It's a signature dish
for his restaurant

or for any restaurant.
Mm.

The way he manipulated
the beer

and the mole
and like that little

bit of heat on the back
of my palate,

I was wowed.

I thought the ribs

were delicious.

But that's
a pressure cooker.

So after 90 minutes,
they cook themselves.

Hmm.

Now, when you look
at Jennifer's,

there was a ton
of skill involved.

I cut inside that quail...

- Wow.
- Yeah.

To see it nice and pink,
that showed

real technique and skill.

She hit it
out of the park.

- Absolutely.
- Home run.

Two absolutely
incredible dishes.

Mm-hmm.

[Cheers and applause]

I feel like, honestly,

it's anybody's game.

I think Adrien brought
his a-game today,

and I feel like
I've done the same.

So it's anybody's game
at this point.

[Cheers and applause]

Yeah!
Keep it goin'!

(Adrien) This is it.
This is the end.

It's done.

I go home tomorrow,
win or lose.

But I wanna go home
a winner.

That's what I want.

Jennifer, tell us
what you have.

(Jennifer)
I did a moscato-braised pear

and then I poached
the granny Smith apples

wi a a little bit
of pear Brandy.

And on the bottom,
i have an infusion mascarpone.

The blood orange
reduction,

it gives it a nice acidity,

a nice little pop.

But I think, overall,

it leaves a little
to be desired.

I'm a sucker
for mascarpone.

It's...

Good. I like it.

I mean, I would eat
probably three of these.

And, uh, then start
thinking about a dessert.

It's a pre-dessert.

I don't really know

if I quantify
this as a dessert.

Listen, it's...
It's fine.

But it doesn't jump

on my palate.

Sorry, chef.

That, for me, is a...

It's a big anticlimax.

'Cause that doesn't

deserve to sit
anywhere near

the other two dishes
on your menu.

[Exhales]

I'm thinking, "wow, Jenny."

"'Cause of your dessert,
this may break you."

I should have stuck
with something

that... that I knew
inside and out.

(Graham) Adrien, please
bring it forward.

I've baked a chocolate torte.

I have infused it with passion
fruit and blood orange.

And a garnish of a little bit
of a powdered coco

and chipotle.

It's dryer
than I thought it would be.

You know,
i was expecting something

almost fudgy.

And super moist.

I think it's crying out

for more
of the blood orange

and the passion fruit.

(Joe)
Everything...

That your entree was...

This is not.

I can't help but feel

somewhat disappointed.

I come off
the back of that

stunning short rib.

Unfortunately,

the chocolate torte,

it certainly didn't wow me.

And, sadly,

it's still stuck
to the roof of my mouth.

Okay, Jennifer, Adrien,

on the whole,
well done.

You raised the bar.

(Graham) The next
time you see us,

we'll be crowning
one of you

as America's
next Masterchef.

Thank you.

(Gordon)
Good job.

- Thank you very much.
- Thank you.

I love the freshness
of Jennifer's

caramelized pear

with the poached apple.

- Right.
- The mascarpone,

the citrus,
I wanted more.

I just... I could have
finished that in one bite.

I respected it
in its continuity

to the rest of the meal.

Could have used
a crispy pastry tuile.

Probably would have changed
the dynamic completely.

But I like
the lightness of it.

Adrien's dessert,

I was really hoping
for some kind of texture.

But the fact that you just
had two kind of reductions

with a dried piece of chocolate cake
in the middle, didn't do anything.

Don't send me that short rib

and then piss me off
with a dessert like that.

(Announcer) Based on
their best overall meal,

the judges must now decide

who will be crowned
Masterchef.

Across all three dishes

from Jennifer
and Adrien's menu

- has been legendary.
- Mind-blowing.

But there can only
be a one winner.

Yeah?
That's true.

There can only be
one Masterchef.

I think one dish

may have made
the difference in my mind.

(Graham)
I think when you look at

skill, beauty,

flavor, technique,

we're making
the right choice.

Okay, let's go
and tell 'em.

We're making
the right choice.

[Exhales]

Okay, let's go and tell them.

(Jennifer)
It's $1/4 million.

It's the title
of Masterchef.

It's the respect of all
of the people I've cooked with.

It's the respect
of the judges.

This is huge.

This is bigger than huge.

This is, uh,
monumental, really.

(Adrien) I want this.
I want to win Masterchef.

I want the title.

I want the money
to help me

pursue my career.

I-I want this,

and I need it
to change my life.

Adrien, Jennifer.

Tonight...

We didn't see a cook-off

between a waiter

and a real estate agent.

We watched two very

professional chefs

engage in a genuine

culinary battle.

You're both
so incredibly talented.

You've got every right

to call yourselves chefs.

Do all three of
us a big favor...

Swap places with us,

and both of you
stand here, please.

[Jennifer chuckling]

[Cheers and applause]

I'm proud of you, Jen!

(Jennifer) Honestly, I'm not sure
who's shaking more, he or I.

And, um,
I think we're both

holding each other
up right now.

(Gordon)
Both of you have grown so much,

and it's made all of us

incredibly proud.

Adrien, you cook

from the bottom
of your heart.

And there's something
so natural

with the ability
that you have

to really let it go
on a plate.

Jennifer...

Your attitude is fearless.

I just think back
to some of the

lasting images
on our mind,

with you scaling
that salmon

and attacking those
mystery box challenges

and just
going at it 100%.

Adrien...Jennifer...

This has been...

An incredibly tough
decision.

On the back of

every meal

comes a check.

This check

is with a difference.

The winner...

Of $250,000...

And the title

of Masterchef...

Is...

Congratulations...

Jennifer!

[Screaming]

[Cheers and applause]

[Jennifer sobbing]

(Jennifer)
This is 1,000 dreams come true.

My family taught me that,

to never give up a dream.

That if you want it
and if you work hard,

anything is possible.

It doesn't matter
what the naysayers say.

I'm proof of that.

[Laughing]

Ohh, we just feel
so proud of you.

You're a winner
in our heart, mijo.

The pain
I feel losing sucks.

But Jennifer's
a big competitor,

so I'm happy for her.

She deserved to win
Masterchef.

I came here
an amateur cook,

but I'm leaving here

pretty much a chef.

And I'm definitely
gonna keep cooking

and pursuing my dream.

[Cheers and applause]

Ladies and gentlemen,
one more time

for Masterchef's winner,
Jennifer!

[Cheers and applause]

(Jennifer) This is a journey
that I will take with me

and cherish
for the rest of my life.

[Sighs]

[Crying]
This is a dream come true.

(Gordon)
Well done.

[Squealing]

I am the next Masterchef!

And it feels so amazing!
[Laughing]

[Cheers and applause]

If you think you've
got what it takes

to become America's next
Masterchef

and follow in the footsteps
of Jennifer,