US S14 E19
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TVTranscript
00:00Previously on MasterChef Generations...
00:02Welcome to MasterChef Generations finale.
00:05The final three, Becca, Michael, and Kamei
00:09began their epic battle for the title of MasterChef.
00:12Your challenge tonight is to make us a full three-course meal.
00:17Yes, Chef.
00:18First up, the appetizer rounds.
00:20Let's go.
00:22This is a truffle tortellini with a brown butter.
00:25Make sure that that lobster is cooked through.
00:27So I gotta get the soup done.
00:29Oh, gosh.
00:30Skin's not getting as crispy as I want it to be.
00:32Gotta redo my salmon.
00:34Before you, you have a crispy skin salmon.
00:37It's beautiful. Good job.
00:40The lobster and that butternut squash soup together
00:43is quite magical.
00:45Michael, this shows technical flair beyond belief.
00:48Just spot-on, man.
00:50Thank you, Chef.
00:51Next up, the entree rounds.
00:53We have Becca, who's cooking the loin of lamb.
00:56It's susceptible to overcooking,
00:58so that's gonna be a challenge on Becca's side.
01:00Let's get going.
01:01But for me, the pitfall potentially lies with Michael.
01:04Venison is challenging.
01:05Get that wrong, it's game over.
01:07And the big jeopardy for Kamei is those croquettes.
01:10Come on, come on.
01:11That didn't turn out good.
01:12These things may fall apart.
01:14Tonight, the grand finale continues.
01:16Come on, Michael.
01:17Come on, Kamei.
01:18Come on, Becca.
01:19The judges will have never eaten anything like this.
01:21I'm gonna be honest.
01:22It does not do justice to the rest of the dish.
01:26It's time, you three, for your last dish.
01:28It's the final chance to impress with the dessert round.
01:31To win this, you'll need nothing short of a perfect dessert.
01:35Go, Becca.
01:36Whoo!
01:38Oh, here comes the magic.
01:40I don't have liquid nitrogen, but I got tarragon leaves.
01:44Jeez.
01:45Why was it a 300?
01:46She's up against it in a major way.
01:48Kamei, is it too simple?
01:50Michael's gotta get that ice cream on there.
01:52Oh, you're killing me!
01:54As the three finalists conclude their battle to win the title,
01:57the trophy, and a quarter of a million dollars.
02:00The crunch with the little crumble on top, delicious.
02:03This dessert is very clean, pure.
02:05The kind of dessert I want to eat.
02:06Just beautiful cooking.
02:08I'm talking about passion and heart, and you can taste it.
02:11America's next master chef is...
02:13Becca.
02:22Just over 23 minutes to go in this entree round.
02:26Come on, guys.
02:29Careful, careful.
02:30Kamei's having a hard time forming those croquettes.
02:33They're gonna get in.
02:36Got it, got it, got it, come on!
02:38Becca, I can't wait to see those schpitzel.
02:40There's gonna be spetz-tacular.
02:42Oh, nice! We love spetz-tacular!
02:45Becca is making schpitzel that's gonna be pan-fried in butter.
02:49Schpitzel, of course, is kind of an Eastern European pasta,
02:53but I think that you have to be careful not to make them too small
02:56because schpitzel can be greasy, especially when you pan-fry it.
02:59Yeah.
03:00Becca, how's that meat looking?
03:02It's got a few more minutes, but it's looking good.
03:04Mike, what time are you pulling your meat?
03:06I'm about to check it.
03:08How's it looking, Mike?
03:10It's more rare.
03:11Look at Michael.
03:12Oh, God.
03:16Right, young man, how you doing?
03:18Touch that as well, touch that, yeah.
03:20You can tell that's still under there, yeah?
03:22Yeah.
03:23It needs to go in the oven, young man.
03:24So, you've still got 20 minutes to go.
03:26Yep.
03:27How many racks have you got?
03:28Sir, I've got three.
03:29Good.
03:30That thing needs to rest as well.
03:31Yes.
03:32You slice that thing too hard, it's gonna bleed and be dry,
03:33and it needs to have that nice crust on the outside.
03:35Yes, Chef.
03:36Good luck.
03:37Thank you, Chef.
03:38Michael, keep it going, yes?
03:39Keep it going, Michael.
03:41I am worried.
03:42The rack of venison, it's not cooked yet.
03:44He is way behind, and that venison hasn't even had a chance
03:47to rest yet because it's still cooking.
03:49Deep breath, Mike, deep breath.
03:51It's all right, just take a deep breath.
03:53Keep moving, keep moving.
03:55And they're done.
03:56Nice.
03:58The meat, make sure it's okay.
04:00It's okay?
04:02That name has been in the oven for a while.
04:04I think we are ready to pull.
04:06She did it.
04:08Looks good, Becca, looks good.
04:10Thanks.
04:11Woo!
04:12Go, Becca!
04:13Go, Becca!
04:14Good job, Becca!
04:16How are we doing here, Becca?
04:17Great, Chef.
04:18The lamb's resting?
04:19Yep, lamb's resting.
04:20And this sauce, remind me, this has...
04:22That's fig balsamic.
04:23Do you have veal stock in there?
04:24A little bit of veal demi and a little bit of beef stock.
04:26Nice.
04:27With some herbs that I strained out.
04:28It can be susceptible to being very sweet and gummy,
04:30so just kind of have that balance and that beautiful
04:32viscosity on the sauce.
04:33For sure.
04:34So is anything kind of freaking you out?
04:35Because I'm freaked out for you.
04:36I appreciate that.
04:37I know my husband is, too.
04:38He's freaking out over there.
04:39Look at that guy.
04:40He's already...
04:41You know, we love him.
04:42Oh, man.
04:43We love him.
04:44He's some hot stuff.
04:45That guy should be on the cover of Utah Monthly.
04:47All right, stick with it, Becca, okay?
04:49Okay, thank you.
04:50Looking good.
04:51Good job, Becca.
04:52We are down to our final ten minutes, ladies and gentlemen.
04:55Ten minutes to go.
04:56Go, guys.
04:57Go, guys.
05:00Looks good, looks good.
05:01Oh, Mike, those look so good.
05:03I think it's good.
05:04Oh, crust looking good, Mike.
05:07Beautiful, Michael.
05:10There we go.
05:11Go, Becca.
05:12Go, Becca.
05:13Let's go, Becca.
05:14Let's go, Becca.
05:15How's the badge looking?
05:16Looking good.
05:17All right.
05:18All right.
05:19We are down to our final five minutes, guys.
05:21Start plating.
05:22Come on.
05:23Let's go.
05:24Let's go.
05:25You got it, Becca.
05:26Yeah, you got this.
05:27It's going to be gorgeous.
05:28Oh, man.
05:29I'm nervous for them right now.
05:30God, this is going to be hectic.
05:31Let's see, Mike.
05:32Whoa.
05:33Two minutes to go, guys.
05:34Come on.
05:35Go, Becca.
05:36All right, wipe that plate.
05:37Make it pretty.
05:38Make it pretty.
05:39Make it nice.
05:40Come on, Kanae.
05:41Come on, Kanae.
05:42Hand shaking.
05:45It's shaking.
05:47Just do it.
05:48Just do it.
05:50Oh, my God.
05:51This is going to be so good.
05:53Oh, my God.
05:54Oh, my God.
05:55Oh, my God.
05:56Oh, my God.
05:57Oh, my God.
05:58Oh, my God.
05:59Oh, my God.
06:00Oh, my God.
06:01Oh, my God.
06:02Just do it.
06:03Think about it too hard.
06:05That looks gorgeous, Michael.
06:07Here he goes.
06:08Come on, Michael.
06:09Come on, Kamei.
06:10Come on, Becca.
06:11Final touches.
06:1310, 9, 8, 7, 6, 5, 4, 3, 2, 1.
06:22Stop.
06:23Well done.
06:24Good job, guys.
06:28Well done.
06:29Nice job.
06:30Wow.
06:32This was a lot better than the appetizer.
06:35I didn't realize how many nerves I had in the appetizer.
06:37And I got those out of the way, and I just came in and cooked.
06:40And I'm really proud of what I did.
06:42I think the judges are going to be really happy with this dish.
06:47Now it's time to taste those incredible entrees.
06:50First up, Kamei.
06:56I'm feeling pretty confident about my dish.
06:58Flavors are there.
06:59The aesthetics are there.
07:00But I'm nervous about the passion fruit sauce.
07:03I know that the judges will have never eaten anything like this.
07:07And that makes me a little bit anxious.
07:10In front of you, you have a pan-seared striped bass
07:13with a passion fruit sauce, a soy-glazed squash,
07:18sweet potato croquettes, and an avocado mousse.
07:22Visually, it's beautiful.
07:23It's bright.
07:24It's elegant.
07:25And the smells are really good.
07:29Yeah, it looks good.
07:31But will the balance between very light and delicate flavors
07:35with a passion fruit sauce work together?
07:37So let's see.
07:38Hopefully you did that.
07:39Shall we?
07:41Kamei, your fish is cooked beautifully.
07:44Just listening, the skin is crispy.
07:46You can hear it crunch.
07:47But the passion fruit is incredibly strong.
07:51It just did not work.
07:53But I love it.
07:55I love it.
07:56I love it.
07:57I love it.
07:58I love it.
07:59I love it.
08:00I love it.
08:01I love it.
08:02I love it.
08:03I love it.
08:04I love it.
08:05I love it.
08:06I love it.
08:07I love it.
08:08I love it.
08:10I love the mousse.
08:11I love the striped bass.
08:12Really good job.
08:14Yeah, Kamei, that sauce is really aggressive.
08:16It kind of needs just to be developed a little differently.
08:19But other than that, really smart choices
08:22as far as that croquette is just magical.
08:24And the avocado, the way you folded in herbs there,
08:27very Caribbean.
08:28I love that.
08:29Good job.
08:35Everything is excellent on the plate.
08:37The vegetables, the croquettes, the fish,
08:39all perfectly cooked, all balanced,
08:41except this passion fruit sauce
08:43does not do justice to the rest of the dish.
08:46All right, thank you.
08:51Everything else was exceptional.
08:52The striped bass cooked beautifully.
08:54If you didn't have this sauce,
08:55this would be an incredible dish.
08:57Right, Michael, please make your way down.
09:01Oh, Mark.
09:02I'm really happy with the way the entree turned out,
09:05but everything rides on this venison
09:07being perfectly cooked.
09:08And if you cut into that and it's undercooked,
09:11I'm done for.
09:12So it's a herb-crusted rack of venison
09:14with butternut squash, caramelized onions,
09:16and duck fat puree with Swiss chard
09:19in a blackberry wine sauce.
09:21Visually, it looks stunning.
09:22It's got such beautiful finesse
09:23because the colors are so attractive.
09:25It looks delicious.
09:27Shall we?
09:30So the cook on the venison,
09:31we're looking for mid-rare in the center, right?
09:33Yes, chef.
09:35♪♪♪♪♪
09:39♪♪♪♪♪
09:43So the cook on the venison,
09:45we're looking for mid-rare in the center, right?
09:47Yes, chef.
09:48♪♪♪♪♪
09:54Yeah, beautiful.
09:55That is definitely rare.
09:56That's a rare piece of meat.
09:58It's not even cooked all the way through.
10:00It's not even cooked all the way through.
10:02Yeah.
10:03Beautiful.
10:04That is definitely rare.
10:05Beautiful.
10:06Yeah.
10:17Michael, you've cooked this venison beautifully.
10:19And the puree with the onions is delicious.
10:22And it's definitely on a plate, but with finesse.
10:25Exceptional.
10:26Woo!
10:27Woo!
10:30I think for me, the magic lies in the sauce.
10:32That's so easy to overreduce and get too sweet,
10:35and you didn't do that.
10:36And it equaled in delicious flavor.
10:37But I've got to say, when you expose venison like that,
10:40it needs salt. But other than that, good job.
10:42Thank you, Chef.
10:46Michael, for me, I like the primalness of this dish.
10:51Me, Hunter, cook for you, Joe.
10:53Joe, you like.
10:55All kidding aside, I like the puree with the duck fat.
10:58I've never tasted anything like that before.
10:59Very interesting.
11:00The venison, expertly cooked.
11:02But this is like eight ounces of venison.
11:05It's a lot.
11:06So you're a little bit out of ratio as far
11:07as your crust to meat.
11:09But aside from that, a really, really good job.
11:11Thank you, Joe.
11:12Thank you, Michael.
11:15Not Joey.
11:16Come on.
11:16He's too dumb.
11:19OK, please come forward, Becca.
11:25I feel really good about my dish.
11:27I am bringing unique flavors together,
11:29unique techniques together.
11:31And I'm sure that the judges are going to love it.
11:33I have for you an herb-crusted lamb
11:36with a brown butter spetzle, bitter greens,
11:39and a fig balsamic reduction.
11:42I'm going to be honest.
11:43My lamb is cooked medium.
11:45Did you have an issue with that?
11:46I pulled it when I thought it would be medium rare.
11:47And when I sliced it, I knew it might
11:49have been a little bit over.
11:50That's the only critique.
11:52But apart from that, the colors are beautiful.
11:54Aesthetically, it's rustic.
11:55And I think it's you, I think.
11:56That's the most important part.
11:59Let's hope it tastes as good as it looks.
12:15Becca, sadly, mine is a little bit medium, which is a shame.
12:18But I love the greens.
12:19Delicious.
12:21And then the sauce and the coating with the pistachio
12:23is absolutely sublime.
12:24Really well done.
12:29What you have here is very interesting elements
12:31of texture.
12:32How you were able to get some crispiness on the spetzle,
12:34I think, is fantastic.
12:35The bitterness of the greens work.
12:37And I think the seasoning across the board is delicious.
12:40Great job.
12:44I don't mind the lamb being more medium
12:46because the lamb is properly seasoned in salinity.
12:50And the spetzle is good in flavor and not greasy.
12:54The Swiss chard is excellent.
12:56And I'm still thinking about this sauce.
12:57I'm not sure if I want to have it on my lamb
13:00or on my pancakes.
13:00I don't know.
13:01But I like it.
13:04Thanks, Becca.
13:06Good job, Becca.
13:07Good job, Becca.
13:08You're good, babe.
13:09Really delicious.
13:11Well done, all three of you.
13:12We need a moment.
13:14All of you, clear down and get ready for your final course,
13:16please.
13:17Woo!
13:21Right, let's recap, shall we?
13:22Kamei's menu so far, starting off
13:24with that beautiful spiny lobster and that amazing soup.
13:27It was excellent.
13:28And then the striped sea bass.
13:29Perfectly cooked.
13:30Beautifully done.
13:32But the passion fruit sauce, it brought it down.
13:33Yeah.
13:34Becca's menu is comprehensive.
13:36And I thought the first course of that sandwich was delicious.
13:38Sadly, her entree was let down with the overcooking
13:40of the lamb.
13:42Michael, he started off with that tortellini of truffle
13:44followed on by that rack of venison.
13:46The tortellini filling, beautiful.
13:48And then, of course, the cook on that rack
13:50of venison, exceptional.
13:51Yeah, I like the whole hunter story.
13:53But too much meat, not enough crust.
13:55Honestly, I think Michael and Kamei are ahead
13:57in these first two rounds.
13:58But I know how good Becca is at desserts.
14:00And so she could nail this.
14:02I think any one of them could pull out a win tonight
14:05if they come out on top in this dessert round.
14:08Right, Becca, Kamei, and Michael, please,
14:10make your way around to the front.
14:11Let's go.
14:13I had some technical flaws in my appetizer and my entree.
14:16So I think I have some catching up to do.
14:18But I'm the dessert queen.
14:21I have had amazing successes with dessert
14:23in this competition.
14:24So I feel a sense of confidence.
14:26But I can't take my foot off the gas.
14:28I have to give everything that I possibly
14:30can to be able to compete with Kamei and Michael
14:32in this dessert round.
14:44This is it.
14:46It's time, you three, for your last dish, our dessert.
14:50Oh, my god.
14:51It's nuts.
14:56OK, you guys know how tough desserts can be in this arena.
15:00And to win this, you'll need nothing short
15:03of a perfect dessert tonight.
15:04Yeah.
15:06You'll have one hour to make your dessert.
15:09Now, please, tell us what you'll be making.
15:12We'll start with Becca.
15:13So I will be making a berry tart.
15:15It's a pate sucree with a berry mousse, a berry gel.
15:19I'm going to be making a strawberry shortcake
15:21with a cream whip and candied lemon.
15:23Mm.
15:24Berry.
15:25Come on.
15:27Kamei, how are you going to conclude your menu?
15:29I am making a guava rum strawberry shortcake
15:33with a tarragon creme diplomat.
15:35Wow.
15:36Ooh.
15:37Creme diplomat.
15:39Senor Michael.
15:40So my dessert's a peach cobbler-inspired dessert.
15:42I have a white chocolate pound cake
15:44with a buttermilk ice cream, a passion fruit
15:46glazed peaches.
15:47Wow.
15:48Ice cream.
15:49Ice cream.
15:50Three amazing sounding desserts.
15:53Oh, boy.
15:55Right.
15:56Here we go.
15:57This is it.
15:58Final course.
15:59Make it count.
16:01The very best of luck to all three of you.
16:03Your 60 minutes start now.
16:05Let's go.
16:06Oh.
16:07Oh, my god.
16:10Strawberries and tarragon.
16:12Let's get the tarragon first.
16:14So this is huge right now.
16:15This is the final cook.
16:16Some flour.
16:17And I know that one mistake could
16:20cost me the entire thing.
16:22But, you know, I've gotten myself this far,
16:24and I don't plan to let myself down now.
16:26So I'm going into this laser focused.
16:29OK.
16:30Yeah.
16:30Come on, come on, come on.
16:31Let's go, baby.
16:32Oh.
16:33Go, Becca.
16:34Go, Becca.
16:37I am more determined than ever to win.
16:39Go, go, go, go, go.
16:41I'm going to show I'm a force to be reckoned with
16:43and blow everyone else out of the water.
16:45Good, good, good, good.
16:48You separate those eggs, Becca.
16:50You do it.
16:51It's separated.
16:53Here we go.
16:54Final rounds.
16:55For me, the dessert is the most difficult
16:57because it's chemistry.
16:58They need to be so precise.
17:00Kime, how's it looking?
17:01How's it looking?
17:02We're looking good.
17:02OK, let's go.
17:03Just making some biscuits.
17:04You look at Kime right now, she's
17:06taking something like a strawberry shortcake
17:07but reinterpreting that with those Caribbean flavors guava,
17:10which I love.
17:11But is it too simple?
17:13Is this what we think about when we think
17:15about like a finale dessert?
17:16I'm not sure.
17:18Here we go.
17:19Go, Kime.
17:20Go, Kime.
17:23Oh, it's looking like good dough.
17:25She's doing good.
17:26The double-edged sword for Becca tonight across her dessert
17:28is the fact that she has to have that pastry super thin.
17:31If that tart shell is too thick, the ratio is very incorrect.
17:33And pate sucree, sugar paste, is one of the most
17:35difficult to get right because if it starts to rise,
17:38then it has the puff pastry effect
17:39and it won't be an even tart.
17:41Becca, that pate sucree is pate sucree over there.
17:44Good stuff.
17:45Thanks, Burt.
17:47OK.
17:48Michael's dessert, there's a lot
17:50of elements going on here.
17:51From the pancake, the crumbles, the sauce.
17:53And he's also the only one who's making ice cream from scratch.
17:56Yeah, he's got a lot of risk on there.
17:58One bad element and it could take the whole thing down.
18:01Mike's fast.
18:02Look at him.
18:03Good speed, Mike.
18:06Becca, look at those little things.
18:08They're so perfect and cute, aren't they?
18:10They're my cute little friends.
18:12Now, to do a stunning dessert in 60 minutes here,
18:15they got the work cut out.
18:16Plus, within an hour, there's no way of correcting
18:18a mistake in the dessert, right?
18:19You make a mistake, disaster.
18:20Mm-hmm.
18:23All right.
18:24They're beautiful, Becca.
18:25Beautiful job.
18:26See you back in there.
18:27OK.
18:28All right, good luck.
18:30Let's go.
18:34That's in.
18:35You're welcome, ma'am.
18:36You're welcome, ma'am.
18:3745 minutes remaining.
18:39Here we go, guys.
18:4015 gone, 45 minutes remaining.
18:42Oh, my god.
18:43Woo!
18:45Are you good?
18:46Yes, chef.
18:46What's in there, bud?
18:48So this is the white chocolate that I'm putting in right now.
18:49This is the pound cake.
18:51And where was the inspiration behind the dish?
18:52Peach cobbler is the one dessert that my mom used to make.
18:55So how good was mom's peach cobbler?
18:57You know, it's because she made it, it was so good.
18:59She always cooked it with love, no matter what she made.
19:01Love that.
19:02And give me the elements, because you're breaking it down,
19:04right?
19:05Yeah, it's like millennial twist on things again.
19:06It's very deconstructed.
19:07You know, you have the passion fruit zabayon.
19:09You've got the passion fruit syrup,
19:11the actual peaches themselves, the streusel crumble,
19:13paired with this pound cake that provides that, like,
19:15base of what a cobbler really is.
19:17I mean, the whole idea of the deconstructed nature of it
19:19is really just, you know, showing, like,
19:21you break something down, and it actually
19:23makes it more beautiful.
19:24And that's the whole story behind it.
19:25Yeah, I love that.
19:27How are you feeling?
19:27Because this is chemistry.
19:28We can't pivot at the end.
19:29Yeah, there's no pivoting whatsoever.
19:31So I'm just trying to stay focused and make sure
19:32that every element is perfect.
19:34It was very best of luck.
19:35Come on.
19:35Focus, young man.
19:36Yes.
19:38You got it, Mike.
19:40This dessert means everything.
19:42It's literally the dish that represents my mother.
19:46If I could tell my mom anything right now,
19:47I would just tell her thank you for, you know,
19:51inspiring me and making me feel like I
19:54could accomplish anything.
19:56I'm going to use that to push me to the end
19:58and hopefully secure the win.
20:01Come on, Mike!
20:02You got it!
20:03Woo!
20:05That's a lot of tarragon.
20:06For you, Kimberly.
20:07OK.
20:08I love it.
20:09It's going to steep nicely.
20:11All right, Kamei.
20:13Yes, Chef.
20:14OK, so you're going with a reinterpreted
20:16strawberry shortcake.
20:17Is that the idea?
20:18Yes, a very unique strawberry shortcake.
20:19Why is it unique? Tell me.
20:20Because, you know, a lot of people cook strawberry
20:21shortcakes with basil or mint.
20:23And I think tarragon in general is
20:25a very underrepresented herb.
20:27So I am making a creme diplomat with that.
20:30And it's just going to add a nice licorice flavor to it.
20:32For me, how you elevate is going to be key.
20:35Yes.
20:35All right, good luck.
20:39Come on, come on, come on.
20:40All right, to the blast chiller.
20:42OK, Dad, now we're going.
20:44Go.
20:45Go, go, go, go, go, go!
20:47OK.
20:5230 minutes gone, 30 minutes remaining.
20:54Halfway.
20:57Go.
20:58Go, baby, go.
21:01Michael, what are you making?
21:02This is the base for the zabaglione.
21:04OK, I don't know what that is, but it sounds cool.
21:06You can see the start of that work
21:08that Michael was doing on that zabaglione.
21:10So a zabaglione is made with egg yolks, sugar,
21:13and marsala, which is a fortified wine.
21:15And you create a very aerated-like cream.
21:17Properly.
21:18But here's the problem.
21:19It's very, very fragile.
21:21Yeah, you're absolutely right.
21:22It could look a mess if it's not aerated properly.
21:24This does have air.
21:26The question is, will it hold up in the plating
21:28of a complicated dessert?
21:31Ooh, man, Mike's arm's got to be killing him.
21:34Looking good.
21:36Nice, nice, nice.
21:38That tarragon cream looks so good, Kame.
21:41I can smell it.
21:42Oh, my goodness.
21:43So Kame, she's really counting on that tarragon
21:46as a unique flavor note on her diplomat creme, which
21:49in essence is like a custard folded in with a whipped cream.
21:52But you've got to let that custard really set first
21:54before you add the cream.
21:56Go slow.
21:57Real slow, real slow.
21:58There you go, there you go.
21:59And it's interesting here.
22:00Tarragon's not really a herb you associate with dessert.
22:02No.
22:04I'm interested to see if those flavors work on Kame's dish.
22:06How's it looking, love?
22:08Biscuits look beautiful.
22:09OK, that's like they rose nicely.
22:11They did.
22:14Whoa, Becca, looking good, Becca.
22:16Thanks, Rossio.
22:18Becca's desserts, I'm playing the strengths
22:20with the berries, the tart, the mousse.
22:22I feel that Becca is certainly a front
22:24runner in the dessert round.
22:25She's cooking with great confidence,
22:27and she's in her wheelhouse.
22:28She knows what she's doing.
22:28Absolutely.
22:30Just over 20 minutes to go, guys.
22:32Come on, guys.
22:33Come on, guys.
22:39That's perfect.
22:41How are you, queens?
22:43Oh, jeez.
22:45Dang.
22:46Why was it at 300?
22:47Becca, how you doing over there?
22:49Good?
22:50She's watching her pie tart.
22:51We'll see, we'll see.
22:52OK, OK.
22:53Oh my gosh.
22:55I'm stressed out.
22:56The oven's at a lower temperature
22:57than I thought it was at.
22:58So I have to hike up that heat to make
23:00sure those tart shells keep their shape
23:02and get nice and golden.
23:03OK.
23:05Are those tart shells out yet?
23:06They're not.
23:07The oven, I don't know how it got there,
23:08but it was a little lower than I wanted it to be.
23:10So they're going to take a couple extra minutes.
23:12Girl, you're leading this right to the final minute.
23:14I know.
23:15Please don't start piping until they're cold.
23:16Otherwise, that mousse is going to go all over the place.
23:18It's going to go everywhere.
23:19Yep, absolutely.
23:20Good luck.
23:20Thank you, chef.
23:2120 minutes to go, come on.
23:22You got this, yes.
23:23Thank you, yes.
23:23Let's go.
23:24Good job, Becca.
23:25So Becca's tart shells, they're still in the oven.
23:28Maroon.
23:29That tart shell needs to be ice cold
23:31before you start laying that mousse.
23:32Otherwise, it's going to be like a bath in there, a puddle.
23:35So she's up against it in a major way.
23:37Massively.
23:38Come on.
23:39I'm panicking.
23:40Because if the tart shell's not right, I don't have a chart.
23:43And that's not going to win me the MasterChef finale.
23:46Come on, Becca.
23:47Oh my gosh.
23:47And that's not going to win me the MasterChef finale.
23:50Come on, Becca.
23:51Oh my gosh.
24:05So Becca's tart shells, they're still in the oven.
24:07It's such a shame.
24:08That tart shell needs to be ice cold before you
24:10start laying that mousse.
24:11Otherwise, it's going to be like a bath in there, a puddle.
24:13She's up against it in a major way.
24:15Massively.
24:15It's all or nothing, man.
24:17All or nothing.
24:18Good job, Becca.
24:19Good job.
24:20Well done, Becca.
24:21Yes.
24:29Boy, it's moving fast.
24:30Man, the speed of these three individuals is electrifying.
24:35Look at that color and chemise diplomat.
24:38Yeah, it's so hot.
24:39She has to be careful that she doesn't over-temper that.
24:41And it actually starts to make scrambled eggs.
24:43Don't scramble those eggs, girl.
24:45Looking good.
24:47Oh, he's got the face mask.
24:48Oh, here comes the magic.
24:50OK.
24:51Oh, he's going to use liquid nitrogen.
24:54Woo-hoo!
24:55All right.
24:56Science boy.
24:57Science.
24:58Yeah.
25:00It's perfect.
25:03What can go wrong with the nitrous-based ice cream making?
25:06Can the technique backfire on you?
25:07The temperature's minus 320.
25:09It is so cold.
25:10So you have to really add liquid nitrogen gently and slowly.
25:14Over-pouring, it can cause it to break,
25:15almost like a sort of bowl full of snow.
25:18That's looking beautiful, Michael.
25:19It's really nice.
25:20Woo!
25:23She can't do it.
25:25Good job, Michael.
25:26So Mike's ice cream's coming out.
25:27That's a good texture.
25:29I don't have liquid nitrogen, but I got tarragon leaves.
25:34Good job, love.
25:36Last 10 minutes inside this amazing kitchen.
25:38Make it count, guys.
25:40Final course.
25:42Nice.
25:43Good, good, good.
25:47Good job, Becca.
25:48Good job, Becca.
25:49Look, Becca's got her tar shells out now.
25:50She has to be so careful, guys.
25:52Can't pop them out.
25:52Are they sticking?
25:58When we taste that dessert, the consistency of that tart
26:00is going to be everything.
26:01But if those tarts aren't cooked, she's in trouble.
26:04Becca, how's it looking?
26:06You tell me.
26:07Nice.
26:08Nice.
26:09Beautiful.
26:10Warren, if you were to order a dessert from a menu,
26:13which one would it be from?
26:14Kamei's, Becca, or Michael's?
26:16I'd go with Becca's, because it's berries.
26:19It's sweet and tart.
26:20Love that.
26:21It's a pastry, so it's not going to be too much.
26:23Amazing.
26:23Love you, Warren.
26:25Adam.
26:26Yes, sir.
26:27Which one's got the edge in your mind?
26:28For me, I'm going to say Michael.
26:30I really like the peaches.
26:31And then the buttermilk ice cream sounds amazing to me.
26:34I love that.
26:36Kimberly, favorite dessert of the night,
26:37which one would it be?
26:38I'm really excited to see what Kamei's
26:39doing with that tarragon, because, you know,
26:41people put it in savory dishes.
26:43But having it in something sweet's
26:44going to give it a little extra edge.
26:46And I like that.
26:47I like you.
26:50We're coming down to our final five minutes, guys.
26:52Last five.
26:53Let's go.
26:54Start plating.
26:59Way to go, Becca.
27:00You got it. You got it.
27:01You're doing great.
27:01Keep going.
27:02Yes, yes.
27:03Good, good, good.
27:04Bring it up, bring it up, bring it up.
27:06Go, Becca.
27:07Come on, come on, come on, come on.
27:09Come on, come on, come on.
27:10Look at Becca's mousse.
27:12It's a little bit too frozen.
27:14She won't get that into the shell.
27:16Shoot, shoot.
27:17Damn, look.
27:19Becca can't pipe properly yet, because it's too frozen.
27:21But maybe the warmth of her hands
27:23can kind of smooth it out a little bit.
27:25Becca's frustrated.
27:26It got a little too cold.
27:27And so it's not coming out.
27:28Now it's coming out a little clumpy.
27:30Come on, come on.
27:31Oh, my gosh.
27:32Becca, you're doing great.
27:33Hang in there. Keep going.
27:35Keep going.
27:35You're doing great.
27:36Michael's got his work cut out now
27:38to get those plates finished in under four minutes.
27:40There's multi-layers and multi-components.
27:42Yeah.
27:42Come on, Michael.
27:43Come on, Michael.
27:44You're doing a great job, Kamei.
27:47Steady hands.
27:48They always shake like chihuahuas,
27:49because they're small.
27:51Michael's hands are shaking.
27:55Come on, Michael.
27:56Kamei, let's go.
27:57One, two, three, four, five.
28:00Let's go, Becca.
28:02One minute to go.
28:03Come on, guys.
28:04All right.
28:05Let's do it, guys.
28:05Come on.
28:07Almost there.
28:08Let's go.
28:08Come on.
28:09Finish strong, please.
28:10Come on, guys.
28:11Woo!
28:12Final touches.
28:13Final touches.
28:14Come on, Michael.
28:15You're doing great, Michael.
28:18Let's go, Becca.
28:19You go, girl.
28:21Get it off the plate.
28:23Oh, no.
28:25Come on, Michael.
28:26Let's go, Mike.
28:27Michael's got to get that ice cream out now.
28:29He's got to get his ice cream on there.
28:31Oh, it's melting.
28:3410, 9, 8, 7, 6, 5, 4, 3, 2, 1.
28:43Stop.
28:44Good job, girls.
28:45Good job.
28:46Good job.
28:47Good job.
28:48Good job.
28:49Good job.
28:50Good job.
28:51Good job.
28:52Good job.
28:53My mama was with me every single step of the way.
28:55I felt it.
28:57Just certain things throughout the cook that normally maybe
28:59would not have gone well went better than I expected.
29:02So I'm very happy with this.
29:03She would probably be very, very, very proud of me.
29:06I think I've done my Haitian American culture justice here
29:11because this has been a celebration
29:13of two different cultures combining and making
29:16something spectacular.
29:17So I'm very proud.
29:20OK, it's time for the final tasting of the night.
29:24Please, all of you, make your way around to the front.
29:39Becca, please, bring your desserts down.
29:41Yeah, Becca.
29:44Technically, I think my dessert's the most difficult
29:47out of the three of us.
29:48However, I'm worried that they're not
29:50going to like the texture of the mousse,
29:51but I know the flavors are there.
29:54So it is a berry tart with a berry gel, a berry mousse,
29:59and candied lemon.
30:00Visually, it's elegant, and it's got that simplistic approach.
30:04I love the color on the tart shell.
30:05It's beautifully done.
30:07But the mousse, mine, looks a little broken.
30:10It's almost separated.
30:11Was an issue folding the cream here?
30:13It looked great going in.
30:15I think it was just in the glass chiller
30:16for a little too long.
30:17Listen, I'm all about the flavor and the balance.
30:21So I can't wait to dig in there.
30:23Shall we?
30:30Beautiful.
30:40Becca, the tart is delicious.
30:42I mean, really delicious.
30:43Yeah.
30:48Yeah, I was worried about the tart shell,
30:50but it's absolutely delicious.
30:51Sweet flaky on the inside, crisp on the outside.
30:53Love that.
30:55It's just a shame the texture of the mousse is off,
30:57but it's really good.
30:58It really is good.
30:59Well done.
31:02Becca, I'm so happy that you were singular
31:04with the inspiration behind the dessert.
31:06So you said, I'm committing to Barry from the gel
31:09to the mousse.
31:10Sometimes desserts need to have that focus,
31:13and you were able to do that here.
31:15And I love the savoriness of the mascarpone.
31:17Good job, young lady.
31:18Thank you, Chef.
31:23I think the nicest thing about this dessert is it's simple,
31:27and you can taste all the components.
31:29You taste the butter and the crust.
31:31It's not over sweet.
31:32It's a really delicious dessert, the kind of dessert
31:35I want to eat.
31:36Very clean, pure, true to yourself, and good dish.
31:40It's pretty good.
31:41Well done.
31:46OK, please come forward, Michael.
31:52The one concern I have on my dish
31:54is just making sure that everything tastes really good
31:56together.
31:58I just hope I didn't put too many elements on the plate
32:00that maybe necessarily didn't need to be there.
32:02So, you know, there's concerns there.
32:04You have a peach cobbler-inspired dessert.
32:06It is a white chocolate pound cake with a passion fruit
32:09zabaglione with a buttermilk ice cream, streusel crumble,
32:13brown sugared grilled peaches, finished
32:15with a passion fruit syrup.
32:17Visually stunning.
32:18A lot going on, but can't wait to dive in.
32:32Michael, there's a lot going on here.
32:34OK, there's a hell of a lot going on.
32:36The big question is, does it all work together?
32:38And.
32:52Michael, there's a lot going on here.
32:55It does really work well together.
32:58Thank you, chef.
33:02What brings all those sweet tones down from the crumble
33:04is that wonderful buttermilk ice cream, because it's soothing
33:07and it's creamy.
33:08And the cake is lovely.
33:09The crunch with the little crumble on top, delicious.
33:13I'm just sorry tonight that mom's not here to taste this.
33:19Oh, no, I'm getting a little groggy.
33:22I'm pulling the heart strings.
33:25You did so many things so well here.
33:27Just beautiful cooking, man.
33:29You're talking about passion fruit.
33:30I'm talking about passion and heart.
33:32And you can taste it.
33:33You didn't overcook the peaches.
33:35And you just thought about not over soaking the cake.
33:38But I think the streusel looks a little blonde.
33:40Sometimes streusel should be cooked a little bit more.
33:42But other than that, I just think everything
33:44else is just so spot on.
33:46It's conceptually and deliciously put together.
33:49Good job.
33:50Thank you, chef.
33:51You have a lot of different contrasts
33:53of flavors going on here.
33:54You have crunchy, crumbly, soft, and moist.
33:57You have tart.
33:58You have sweet, which all together really worked.
34:01Overall, very good job.
34:03Thanks, Michael.
34:05Go, Michael!
34:07Good job!
34:08Good job, good job.
34:14I'm amazed you got it done in 60 minutes, though.
34:16Yeah.
34:18OK, so I'm going to give you a little bit of time
34:20OK?
34:21Please come forward, Kamei.
34:28I am so proud of myself right now.
34:30I put my full effort into this.
34:32And my dish looks phenomenal.
34:34I'm really hoping this dish is something
34:38that wows the judges.
34:40What you have in front of you is a guava
34:42rum strawberry shortcake with a tarragon creme diplomat.
34:47Visually, it's elegant, right?
34:50I love this little millennial twist with the tarragon.
34:51I'm desperate to taste that.
34:56I mean, this looks like a really nice dessert.
34:58I think it's an interesting strategy
35:00to present a dessert that's super Americana simple.
35:05But when you go for simplicity, it has to be simply perfect.
35:07So let's hope it is.
35:09Shall we?
35:30Kamei, the dessert is beautiful.
35:33It really is.
35:35And it works.
35:36I'm glad those biscuits are savory,
35:38because this is incredibly sweet.
35:40Guava's a powerful tropical fruit, right?
35:43And so there's a richness to that that really does
35:46warm beauty with those amazing strawberries.
35:49And the tarragon, it works really well.
35:51Well done.
35:53Really good.
35:56Yeah, Kamei, I think the strawberries are beautiful,
35:58lightly macerated, and the flavor
36:00of the strawberries with the creme
36:02is really where the magic happens.
36:04Thank you, chef.
36:09This is really good to eat, but it
36:12is simple compared to what your other competitors did tonight.
36:16That being said, very good dessert.
36:18Thank you, Joe.
36:19Really good.
36:19Congrats.
36:21Wow.
36:25All right, Kame.
36:26The tarragon worked for me.
36:28The tarragon definitely worked.
36:29Absolutely.
36:30Good job, Kamei.
36:35Right, you three, well done, seriously.
36:37Now that we've tasted all your dishes,
36:39we need to decide on who put out the best menu of the night.
36:45Right now, we need a very serious discussion
36:48to determine who is going to become
36:50America's next MasterChef.
36:52Excuse us.
37:05Right, three exceptional menus.
37:07Wow.
37:08Really exciting stuff.
37:10So let's start with Becca.
37:12The youngest, right?
37:1324 years of age.
37:14I thought the menu was very well balanced.
37:16She brought those flavors from home that she grew up with.
37:19The appetizer.
37:21I think that the idea of the crispy skin
37:23salmon with tomato water was very Gen Z,
37:25and the contrast was very interesting.
37:27Because it was fresh, it was fragrant.
37:29I just think, in order to make tomato water work,
37:31you have to have experience in that.
37:33I think she kind of just rallied around an idea
37:35without maybe not necessarily having the chops to do it,
37:37right?
37:38And for her entree, the herb-crusted lamb
37:40loin with a special.
37:41And that lamb was medium, but still tasty.
37:44All the other elements on her entree were spot on.
37:46Yeah.
37:48What I really appreciated was the crust.
37:49I love the usage of herbs, the pistachios.
37:51I thought that was something interesting.
37:53And the dessert was that berry tart.
37:55Her pastry crust was cooked through, crispy,
37:58and her use of fruit in the dessert was spot on.
38:01But the mousse consistency was just way off.
38:05It's a good point.
38:06You're right.
38:10And then Kamei's menu played to her strengths, right?
38:12And she drew on the Haitian influence, the spice,
38:14with the appetizer, and spiny lobster
38:16with that beautiful spiced soup.
38:18I thought she excelled in the soup,
38:20and spiny lobster was expertly cooked.
38:24Yeah, I agree.
38:25Her entree was that pan-seared striped sea bass
38:27and that passion fruit sauce.
38:29I think the elements that she drew from,
38:30from those Caribbean islands, were beautiful,
38:32especially the bass.
38:33Everything was cooked at a high level.
38:35Yeah, but passion fruit sauce, it was a little bit of a miss.
38:39But I loved the elegance of it.
38:42And for dessert, she did her take on that strawberry short
38:45cake with that guava puree.
38:46The tarragon, and the strawberries, and the guava
38:48really worked well together.
38:50It tasted good.
38:51It was her on a plate, right?
38:53Mm-hmm.
38:55So Michael's menu, as a whole, took us on a journey.
38:59He started off with the tortellini filled
39:01with a truffle-infused ricotta.
39:04And I thought everything about that dish was great.
39:06But he's sort of a little bit over the top
39:08with that truffle butter, and the truffle ricotta,
39:10et cetera, et cetera.
39:12Because he doesn't eat truffle everywhere.
39:13But it was restaurant quality, Michelin star, beyond a doubt.
39:16And then that entree, a crusted venison,
39:19and it was cooked so perfect.
39:21I mean, come on.
39:22It was good, but too much meat, not enough crust.
39:25Yeah.
39:26But the taste was excellent.
39:27Michael's dessert, this amazing peach cobbler
39:29that he wanted to deconstruct and elevate
39:31those textures from the pound cake
39:34and that beautiful buttermilk ice cream.
39:36It was a delight.
39:36I loved the flair of that.
39:38I'm going to go out and say that I thought his dessert
39:39might have been his best dish.
39:41And it was a beautiful tribute to his mother.
39:42So, I mean, he had a divine hand, you know,
39:45definitely helping him execute that.
39:47Oh, my.
39:48Dude, someone's face is going to go up there, man.
39:51Isn't it wild?
39:52One of our faces is literally going to be up there.
39:54It's so crazy.
39:55Crazy.
39:56So what I need to know from you two
39:57is whose menu worked best as a whole.
40:02It's a tough one.
40:03We need to pick you on the guys.
40:05Oh, my gosh.
40:09We'll see.
40:10We'll see, we'll see, we'll see.
40:13We agree?
40:14Yes.
40:15Indeed, chef.
40:15Shall we do this?
40:16Let's do it.
40:30I'm going to make sure he breathes.
40:32This is painful, the suspense.
40:35Ah!
40:36Being right here at this moment, it feels surreal.
40:39I want this MasterChef title so badly.
40:42It's a representation of my passion
40:44and everything I've put in to be here at this point.
40:47So winning this title means everything to me.
40:50I cannot underscore how badly I want to win this competition.
40:57Part of why I'm doing this is to show my respect and homage
41:01to my Haitian-American culture.
41:03So winning the MasterChef title will open up a brand new avenue
41:08for me to share that with the world.
41:21Becca, Kamei, and Michael, no matter who takes home
41:24tonight's top prize, you all should be very proud
41:27of what you've accomplished.
41:29Absolutely.
41:31You came in like amateurs.
41:32Tonight's performance confirmed you are leaving as pros.
41:36Well done.
41:38Good job, guys.
41:43This season, we ask the question, which generation
41:46has the strongest cook?
41:48We're about to find out.
41:50Only one of you can be crowned America's next MasterChef.
41:56And only one of you can win the quarter of a million dollars.
42:01And only one of you takes home this fantastic MasterChef
42:06trophy.
42:07A quarter of a million dollars would
42:09be absolutely life-changing.
42:11You know, my husband and I were looking to start a family.
42:13And I also want to chase my dreams.
42:15I want to be a chef.
42:16And so winning would allow me to do both.
42:19Right.
42:20This is it.
42:22The winner of MasterChef Generations, that person.
42:30America's next MasterChef is.
42:37Congratulations goes to Michael.
42:43Yeah!
42:50I told you, baby.
42:52Oh, my god.
42:54You did it, baby.
42:56You did it.
42:57Yeah, yeah, yeah, yeah, yeah, yeah.
43:01Come on.
43:02Amazing.
43:04Amazing.
43:06Come on, Michael.
43:08Oh, yes!
43:10Oh, my god.
43:11Ladies and gentlemen, our MasterChef winner, Michael.
43:15Give it up.
43:18I feel like I'm dreaming right now.
43:19This represents all the difficulty going through
43:22this year and securing the victory.
43:24It's amazing.
43:25Well done, bud.
43:26You deserve it.
43:27And I know right now my mom is looking down at me.
43:30And she is just rejoicing and cheering.
43:31And I am just absolutely, absolutely ecstatic.
43:36Oh, my god.
43:37And mom would be so proud of you.
43:39And she said it from the very beginning,
43:41that you would be here.
43:42And you're here.
43:43Ladies and gentlemen, please give it
43:45up for our two amazing runners-up, Becca and Kamei.
43:52I'm feeling so happy for Michael.
43:53He's an incredible chef, incredible person.
43:55And I'm so glad I got to be in the final three.
43:58This has been an incredible opportunity.
44:00And it's only the beginning for me.
44:02To season 14, Generation Z.
44:05Thank you so much, guys.
44:06Thank you for everything.
44:07Amazing.
44:08It's been a dream.
44:09It's been an honor.
44:10I've enjoyed it.
44:11I loved it.
44:12I'm so happy for Michael.
44:13He's fought for it.
44:14And he's an amazing person and amazing chef.
44:17Oh, I'm so proud of you.
44:19I am America's next MasterChef!
44:21Yeah!
44:22Woo!
44:27Wow, what a night.
44:28Now, the good news is MasterChef is
44:29casting for its new season.
44:31This time, we're looking for culinary couples,
44:34dynamic duos, partners, siblings, or friends.
44:37So if you think you have what it takes to become America's
44:40next MasterChef, then please visit MasterChefCasting.com.
44:44Very best of luck.
44:45Thank you, and good night.
44:48One potato, two potato.