US S14 E18
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TVTranscript
00:00Let's go.
00:19Amazing.
00:21Well, how good is this?
00:23Beautiful.
00:24Hello up there.
00:25Oh, my God.
00:26We missed you.
00:29So kind.
00:31Amazing.
00:32Thank you so much, everybody.
00:34Welcome to MasterChef Generations Finale.
00:41Now, this season has been an instant classic,
00:44a hard-fought generational gauntlet that truly proves
00:48age is more than just a number.
00:51Let's take a look.
00:53This season on MasterChef...
00:55Oh, my God!
00:57...went head-to-head.
00:58This is MasterChef Generations.
01:00As America's best amateur home cooks
01:02from four generations...
01:04Go, Gen X!
01:06The millennials are gonna win, hands down.
01:08Gen Z to the top, baby.
01:10...fought a true battle of the ages.
01:12Push, guys. Come on, Gen X.
01:14Let's go, millennials.
01:15Let's go, boomers!
01:16Come on, Gen Z. We got it.
01:17I love these young kids. I'm gonna kick their butt.
01:19So we're a threat.
01:20You don't have your phones. You don't know what time it is.
01:22Think about hitting some direct targets.
01:25Adam is on route to save his entire team,
01:27so I'm gonna bring him up here.
01:28Adam!
01:29The most vicious pick so far.
01:31I really wanted to sow seeds of chaos with the baby boomers.
01:34Oh, my God. Where am I?
01:35I'm going home.
01:36You got a plan, Sunshine?
01:37No.
01:38Sounds like it's gonna get even hotter in here.
01:40Where there's smoke, there's fire, right?
01:42Each generation was pushed to the limit.
01:44Diners are coming, guys. It's raw.
01:46Maybe you're too old.
01:47You are gonna derail us.
01:49Welcome to LA FC.
01:52Not even remotely near!
01:55No, that was not me. That's Becca.
01:57What?
01:58Shut up, Horatio. Shut up.
01:59Switch!
02:00You're killing me, man!
02:01Let's go!
02:02And who didn't cook the steak?
02:03That was me.
02:04Who put that on the plate?
02:05Take blame for me. That was me.
02:06Get that f***ing thing off.
02:08Decide who's gonna f***ing run this team.
02:10But ultimately, it was their culinary skills that set them apart.
02:14It's really amazing that someone at 23 years old
02:17could make a dish like this.
02:19Kamei, the lamb is cooked beautifully.
02:21Thank you, Chef.
02:22So chef-y in so many ways.
02:23Thank you so much.
02:24Talk about a showstopper.
02:26It's a joy to taste.
02:27You're gonna make me cry.
02:28This thing looks like it's just come out of a top French patisserie.
02:33Tonight, the top three face their biggest battle of all.
02:36Will it be Michael from the Millennials,
02:38Becca from Gen Z,
02:40or Kamei also from the Millennials?
02:42Only one will be crowned America's 14th MasterChef.
02:47It's a big one.
02:49Now, three home cooks are left standing.
02:51And tonight, one of them will become the pride of their generation
02:55by becoming America's next MasterChef.
03:02First up, a 24-year-old,
03:04customer experience manager from Provo, Utah,
03:07representing Gen Z,
03:09our youngest finalist, ladies and gentlemen,
03:12representing Gen Z,
03:14our youngest finalist, ladies and gentlemen,
03:16please welcome Becca.
03:24To the finale we go.
03:25Can't believe it.
03:26This is wild.
03:31Honestly, I can't believe I'm standing here.
03:33My dream when I was six was to be a chef.
03:36And to be in the MasterChef finale,
03:38it's a blessing beyond words.
03:40Let's go, Becca.
03:41Looking beautiful, Becca.
03:43It's been a wild ride and something I'll take with me
03:45for the rest of my life.
03:49Who thinks I'm going to be the next MasterChef?
03:53Before MasterChef, I was living my life
03:56with my husband in Utah.
03:58I worked for a running event company,
04:00but there was a part of me that wasn't fulfilling
04:03all the dreams I wanted to fulfill,
04:05and I knew that I had to chase that culinary dream.
04:08Oh, yeah.
04:09Oh, boy.
04:10It's cooked beautifully in the center.
04:11The lava was perfect.
04:12It's a yes.
04:15I came into this competition as one of the youngest cooks.
04:18Oh, that's awesome!
04:20But I wanted to prove that I can compete
04:22and I can really thrive in this environment.
04:25Becca.
04:26She is fast.
04:27Let's go, Becca.
04:28Whoo!
04:29You just hit it on the mark.
04:30Good job.
04:31Thank you, Chef.
04:32This thing looks beautiful.
04:34Like it's just come out of a top French patisserie.
04:35Wow.
04:36The winner is Becca.
04:38Yes!
04:40I've been underestimated my whole life,
04:42but that doesn't mean I approach any situation like the underdog.
04:46Drain your sweet potatoes, put a lid on it
04:48so it can steam a little bit.
04:49Exactly.
04:50I think that's how all of Gen Z feels.
04:52We're excited to exceed people's expectations.
04:54They are two of the closest dishes
04:56that we've ever experienced in the World Challenge.
04:58Two Gen Zers.
04:59Well done.
05:00I've proven that age is just a number at this point,
05:03and I have the stuff to be here.
05:05And I have the determination to take home this trophy.
05:08Come on.
05:11Now, next up, we have a 34-year-old attorney
05:14from Washington, D.C.,
05:16representing the Millennials, Kamei.
05:19Whoo!
05:21Go, Kamei!
05:22This is the moment I've been waiting for.
05:25I can't even fathom that I'm actually here right now.
05:28Whoo!
05:29I'm so close to winning the MasterChef trophy.
05:32And now I can see the very top from where I am,
05:36and I'm ready to take it all.
05:40May we approach the bench?
05:42Of course.
05:43I've been practicing law for nine years.
05:45I'm the first lawyer in my family,
05:47but I am so much more than that.
05:49I'm Haitian-American,
05:50and my grandmother in Haiti was a great cook,
05:53and that inspired me to be a great chef myself.
05:57And now food is my passion.
05:59Eye on the prize, Kamei. Eye on the prize.
06:02When I finally got that apron,
06:04I knew I had to bring my A-game
06:06to share that passion with the world.
06:09We're good. Let's go, Kamei.
06:11This has been an incredible journey,
06:13but I am a person who's a little bit scared of failure.
06:17Come on, Kamei.
06:18And I knew I never wanted to be on the bottom
06:20if I could avoid it.
06:21Someone is going home tonight. Make sure it's not you.
06:23It's not gonna be me, Chef.
06:25The top dish is Kamei.
06:27Whoo-hoo!
06:28Go, Kamei!
06:29Go, Kamei!
06:30This is amazing. You have magic.
06:32Good job.
06:33Being the top dish in the first challenge
06:35set the pace for me,
06:36and I stayed in the top for most of the competition.
06:39Everything just pops off the plate.
06:42Well done.
06:43Thank you so much.
06:44Kamei, the lightness of this cake is delicious.
06:46You're a joy to watch because you never give up.
06:48Thank you, Chef.
06:49Tonight's outstanding dish, Kamei.
06:52I came here to tell my family's story
06:55and pay homage to generations before me.
06:57Well done. How are you feeling?
06:59Proud of myself.
07:00So you should.
07:02Come on, girl.
07:03I used my passion for cooking to get me here,
07:06and I'm gonna take that same passion
07:09and make sure I take that trophy home.
07:11Whoo!
07:13And finally, a 27-year-old irrigation business owner
07:19from Myrtle Beach, South Carolina,
07:22also representing the millennials,
07:24please welcome Michael.
07:26Come on, get it, Michael.
07:30I'm in the finale. It's crazy.
07:32It just feels absolutely surreal.
07:34This whole journey has been amazing.
07:36I started down here, and I'm ending up up here.
07:49And now, the best room in the house, the kitchen.
07:52I've always loved to cook,
07:53and growing up, I used to watch MasterChef
07:55with my mom all the time.
07:57She would just sit there and be like,
07:59Mike, this is you.
08:00Like, you can do this. I know you can cook.
08:02Look at that. Look at that.
08:04You're making Mom proud, Mike.
08:06At the beginning of this year,
08:07my mom was diagnosed with stage 4 cancer,
08:10and she sadly passed away.
08:13It completely turned my life upside down,
08:15but I wanted to prove that she was right,
08:17and she raised somebody to be able to do this.
08:21Oh!
08:22When I first started in this competition,
08:24I was really nervous.
08:26Is this your bowl?
08:28I'm a reserved person,
08:29and I didn't know if I could do it.
08:31Michael, I think of all the dishes we've seen,
08:33you have the most going on here.
08:34You've got to pull it together.
08:35Let's go, let's go, let's go.
08:37As the challenges went on,
08:38I started to push myself to be better than the last dish.
08:41Delicious. I just love the creativity.
08:44The winner is Michael.
08:46Yeah, Michael!
08:48I've tasted a lot of shrimp and grits,
08:50and this one has to be
08:51one of the top three I've ever tasted.
08:54Congratulations, Michael and Kimberly.
08:57I'm just so proud to be part of this generation
09:00and to be representation of what millennials can do.
09:04Where's the duck?
09:05Duck is coming right now.
09:06Thank you, Michael.
09:07Never, ever accept second best.
09:08Yes, Chef.
09:09My mother always told me I could do this
09:11and I could make it to this point,
09:12and I'm finally here, and I'm not holding back.
09:15Come on, come on, come on.
09:17I'm doing this for her,
09:18and I'm going to be the next MasterChef.
09:20Great job.
09:22Well done.
09:24I will never get old.
09:26I'm talking to Gordon Ramsay.
09:28Wow. Amazing work.
09:31Okay, Michael, here to cheer you on tonight,
09:34we have your sister, Brittany,
09:36and we have your dad, Michael Sr.
09:43Brittany, seeing your little brother
09:45in the finale tonight of MasterChef,
09:47what does it mean for you and your family?
09:49I'm just so proud of him.
09:51We all are. I'm sorry.
09:54And I know my mom is, too.
10:01Becca, tonight, here to support you,
10:03your parents, John and Jennifer,
10:05and your husband, Joel.
10:06Welcome back. Good to see you.
10:08Mom, did you know she had that connect with food so early on?
10:11She's always loved coming in the kitchen
10:14and cooking with me,
10:15and she jumps into everything with all of her heart,
10:18so it's a joy to watch her.
10:19Well, it's been a joy watching her grow in this competition.
10:22Thank you. Thank you.
10:23And Camille, here to support you this evening,
10:25your lovely wife, Emily.
10:29And your father, Jean-Rony.
10:32Emily, I'd like to apologize on behalf of MasterChef
10:36for the fact that you guys haven't had a chance
10:38to take your honeymoon.
10:40Totally worth it.
10:41And Dad, how proud are you right now?
10:45In my mind, she has done
10:46what I have not been able to do in 57 years,
10:49and that is to showcase Haiti.
10:51And there's no better platform than the MasterChef to do that.
10:55Thank you. Thank you, Dad.
10:57Well, your families aren't the only VIP guests here tonight.
11:02You also have some of your former competitors.
11:05Welcome back, guys.
11:08Wow!
11:10Becca, you've fought every battle tremendously well,
11:13but what have you learned and found out about yourself?
11:16Gen Z's a great generation.
11:17We are tenacious, so to represent that tenacity
11:20and that excitement for life, it's an honor.
11:23Love that.
11:25Gen Z! Gen Z!
11:27Amen.
11:28Camille. Yes, Chef?
11:30What would it mean if you were to become season 14 champion?
11:34It would honestly be one of the greatest achievements of my life.
11:38And to represent the millennials and show that we are so much more
11:43than we seem is an incredible honor,
11:45and I hope to inspire people by becoming the next MasterChef.
11:49Love that.
11:51Love.
11:55Michael, young man, how are you feeling?
11:57Being here truly showed me that dreams really do come true,
12:01and it's pushed me to show me that in life
12:03I can achieve way more than I thought was ever possible.
12:05I mean, millennials are so resilient.
12:07I mean, that's just the nature of who we are.
12:10Love it.
12:12Love it.
12:16Right, tonight, only one of you three
12:18will leave here with the grand prize,
12:20the amazing MasterChef trophy,
12:23a complete, brand-new Viking kitchen.
12:27Love that. Love.
12:29Love that. Love.
12:31Including a state-of-the-art range, refrigerator, and more.
12:36Beautiful. And more.
12:38Plus an amazing set of full kitchenware and all the tools from OXO.
12:42Ooh!
12:44A quarter of a million dollars
12:46and the title of America's next MasterChef.
12:49How cool is that?
12:56Okay, your challenge tonight is to make us a full three-course meal.
13:02An appetizer, an entree, and a delicious dessert.
13:05You got it.
13:07The dishes should feel cohesive and follow a theme.
13:10And give us an insight into you, your journey as a cook.
13:14Becca, give us an insight to the theme of your menu.
13:18My menu, it's all about family.
13:20So my dishes, each one represents a really important person to me
13:24and my family and reflects the experiences that I've had growing up.
13:28Love that. Kamay.
13:30My menu represents a journey through generations of Haitian cuisine
13:35and ending with a dessert that represents me in the present.
13:39Love that. And Michael.
13:41My menu takes you from my roots, from where I grew up,
13:44all the way through my entire journey to being where I am right now.
13:47Love that. They all sound amazing.
13:49Right, let's kick things off with the appetizer round.
13:53Best of luck to all three of you.
13:56You guys ready? Yes, Chef.
13:58Your 60 minutes start now. Let's go.
14:05Okay, okay, okay.
14:07I've got to get my salmon and scotch bonnet chilies.
14:10I really want Kamay to win.
14:12As much as I love the other two so much,
14:14I just feel like Kamay has an amazing, diverse background with Haitian flavors.
14:18She has the drive and determination to not only win here,
14:21but take that to the next level outside of the MasterChef kitchen.
14:28For a Gen Zer to win this, it would be huge.
14:31So I root for Becca. I love her.
14:33She has the fight and the grit behind her.
14:35She's a Gen Z. We can pivot. We can fix anything we need to.
14:38I think she's going to pull it out.
14:40Becca, make sure you have fun doing this.
14:42Okay, Dad.
14:44Here we go.
14:46I'm rooting for everyone a little bit,
14:48but I think Michael has the trophy.
14:50Not in the bag, but almost in the bag.
14:52Deep down, this is what he really wants to do.
14:55Food is his passion, and he's going to get there.
15:00So many tomatoes.
15:02Baby squash.
15:04Tell that squash she's boss.
15:06I'm the captain now, squash.
15:09This is it, the grand finale.
15:11MasterChef Generations. What a season it's been.
15:13It all comes down to this. Three amazing chefs.
15:16We have the two Millennials representing,
15:18and then we have a Gen Zer right now.
15:20So more of a contemporary mix that we have here.
15:22I think it's going to be very interesting.
15:24All three of these menus seem very emotional and heartfelt.
15:27It's usually when we get the best food,
15:29when it really means something to them.
15:31Tonight, once and for all, we'll find out
15:33which generation does have the best cooked, period.
15:36Right?
15:37Go, mate.
15:38Ah, boy. Knead that dough.
15:40Thank you, thank you.
15:41I want this MasterChef title
15:43more than I've ever wanted anything in my life.
15:45Becca, how you doing?
15:46Doing good.
15:47I'm going up against some really strong competition.
15:50Okay, good.
15:51Becca has proven that she has the strength to be here,
15:53and she is definitely a tough competitor.
15:55All right, almost done, almost done, almost done.
15:57Kamei has consistently been on the top.
15:59I think we're going to be good with this.
16:01And she's been a voice in the kitchen,
16:03so she's definitely somebody to watch out for.
16:05I'm putting everything I have on the line,
16:07every ounce of heart, every ounce of passion,
16:09every ounce of skill onto the plate
16:11to ensure that I will be the next MasterChef.
16:2515 minutes gone,
16:2645 minutes remaining in the appetizer round.
16:29Boy, it's moving fast.
16:31Whoo-whoo!
16:32Yeah!
16:33All right, Michael, let's take a look at this pasta.
16:36How do you think of the consistency? Good?
16:38I think it feels really good, actually.
16:40How many eggs did you put in there?
16:41Four egg yolks and two eggs.
16:43Excellent. What are you making? What is the dish?
16:45This is a truffle tortellini with a brown butter
16:48with a mint and pea puree
16:50with asparagus, mushrooms, and preserved lemon vinaigrette.
16:53Now, you won your apron with the pasta dish, no?
16:55I did, I did.
16:56Pasta is the first technical dish I learned how to make,
16:58so this is an elevated approach on something
17:00that I would consider to be the roots of my cooking.
17:02One of my mom's favorite things was shrimp alfredo.
17:04Super simple, but she loved that, you know?
17:06I'd make that for her, fresh pasta.
17:07Once you form the raviolis,
17:08let them dry a little bit before you boil them, okay?
17:11Got it.
17:12Excellent. Good luck, Michael. Looks good.
17:13Thank you, thank you.
17:14Make that pasta, boy. Make that pasta.
17:16It's looking great, Mike.
17:17Pretty leeks, pretty leeks.
17:18Becca, they're looking good in that pan. Nice job.
17:20They're happy in here. They're excited.
17:23Whoop! Garlic on the flame.
17:26Whoa!
17:27I hear it's good luck.
17:28Becca, watch your foot. There's a garlic behind it.
17:30Sorry, Becca.
17:31Oh, I see, I see. I get it.
17:33Tamay's trying to sabotage you, she told me.
17:35No!
17:36Oh, you put the garlic? Gee!
17:38It's working.
17:43Right.
17:44Hi, Chef.
17:45What a night.
17:46I know, it's amazing. I love it.
17:47Do you get more nervous cooking in front of Mom?
17:48I do sometimes.
17:49I just know she's there
17:50with all the love and support she can give.
17:52Okay, so the dish, what are you doing?
17:54I am making a crispy-skinned salmon
17:56with braised leeks, tomato water,
17:58and basil oil and crispy fried basil.
18:00My mom would always make family dinners for us growing up,
18:03and one of my favorite things that she made was salmon,
18:05so this is an homage to her.
18:06Love that.
18:07Don't leave it too long.
18:08Get that skin nice and crispy.
18:09Absolutely.
18:10And that beautiful pink medium rare in the center.
18:12Thank you, Chef.
18:13You got this, girl. Come on.
18:14Thank you, thank you.
18:15Good luck.
18:17Good job, Becca!
18:18Amazing, amazing, amazing.
18:20Mike, what are you making over there?
18:22Filling for the tortellini.
18:24The tortellini, okay.
18:25Mmm, it's good.
18:27All right.
18:28Becca, you're doing great.
18:29Thanks! I feel great.
18:31We love you.
18:32How are we doing, Kim?
18:33Great, Dad. Come on, Dad.
18:34Take notes from Becca's dad.
18:35Tell me you love me every two minutes.
18:37Come on, man.
18:38Kimay, we love you.
18:39Thank you, thank you, thank you.
18:42Ladies and gentlemen, we are halfway.
18:4430 minutes gone.
18:4530 minutes remaining.
18:47Halfway.
18:4830 minutes remaining.
18:50Hey, Kimay, how are we doing, darling?
18:52Very good, Chef.
18:53All right, so tell me what you're making.
18:55I am making habanero spicy squash soup
18:58with poached lobster tail, pickled, charred.
19:01And the inspiration behind this dish
19:03is a celebration of Haiti.
19:04The country of Haiti was emancipated
19:06on January 1st, 1804.
19:08And so every year on January 1st,
19:10Haitian people will eat this dish
19:11as a sign of commemoration.
19:13And I am really proud to be able to
19:15showcase it here in the MasterChef kitchen.
19:17I love that.
19:18Make sure that that lobster is cooked through,
19:20not rubbery, okay?
19:21Yes, I will, Chef.
19:22Make sure everything is well-seasoned, okay?
19:23Yes.
19:24Good job.
19:25Thank you so much.
19:26Good job, man.
19:27Good job.
19:28Way to cook and talk, all three of you.
19:30That was great.
19:31You are awesome.
19:33Man, I'm going to adopt you.
19:36Michael, I can't hear you, man.
19:38Are you all right?
19:39I'm over here.
19:40I'm just focused.
19:41Focus!
19:42Focused, focused.
19:43Michael, he's moving at a fast pace.
19:45Yeah, he's going really fast.
19:46And there's a lot of components to this dish.
19:48He has mushrooms, asparagus, pea puree,
19:50black truffles in the ricotta and the filling.
19:52The worst thing he could do
19:53is rush too much with the tortellini,
19:55leave them filled with air,
19:56they hit the water and they explode.
19:58Disaster.
19:59Exactly.
20:00Nerves get high in the finale,
20:01but that's when the franticness sets in.
20:03I'm just hoping he can pace himself
20:05and not tire out across these three courses.
20:08All right, so Kamay, her soup, by the way,
20:10smells phenomenal.
20:11We're talking big flavor.
20:13Habanero, garlic, onions.
20:15So is that in a stock boiling?
20:16Yes, and she's going to add the roasted squash afterwards
20:19and then she's going to puree that.
20:20Yeah, exactly.
20:21Kamay, how are those lobsters looking?
20:22Looking fly.
20:23Looking fly.
20:24So the jeopardy tonight for Kamay
20:26is the poaching of that lobster.
20:27Yep.
20:28She's using spiny lobster, Caribbean lobster,
20:31and she's just simply poaching it.
20:33It can be tough.
20:34It can be tough, it can be rubbery.
20:35She could be in trouble.
20:37Oh, that looks like good squash.
20:40She's sizzling.
20:41So Becca, unlike the other two with multiple techniques,
20:44she's starting off a lot simpler.
20:46And so it's a bit more of a humble appetizer.
20:48Raised leeks, the tomato water crispy salmon.
20:50The tomato water has to be flavorful, reduced properly.
20:52Exactly.
20:53The salmon has to be perfectly cooked.
20:55And the skin needs to be crispy.
20:56Double jeopardy.
20:57Yeah.
20:58Keep going, keep going, keep going, keep going, keep going.
20:59Now let's scoop some squash.
21:01Great job, great job.
21:02How's your lobster?
21:03Lobster's fine.
21:04Fine, okay.
21:05It's cooked really well already.
21:06Okay.
21:07I just need to baste it.
21:08A soup is the star.
21:09So I got to get the soup done.
21:10Got it, love.
21:11Looks good, looks good.
21:12That pea puree's got a nice color.
21:14No, that's what I was about to say.
21:15That thing looks vibrant and green as well.
21:17Hands of a surgeon, Michael.
21:18You got this.
21:20I don't know about that.
21:25Oh, gosh.
21:26Okay, dang.
21:27Okay, okay, okay, okay, okay, okay.
21:30I'm cooking my salmon and the skin's not getting as crispy as I want it to be
21:33because the pan wasn't smoking hot, so I'm stressed.
21:38Okay, we got rid of that.
21:39I think she said she needs to redo the salmon.
21:42Crispy skin salmon.
21:43That's the name of my dish.
21:44And if it's not crispy skin, then it's not going to be a good dish.
21:47So I need to redo my salmon.
21:51Wow, hold on a minute.
21:52Becca, what's she doing?
21:53Is she redoing her salmon?
21:54She's cooked four already.
21:56Oh, gosh.
21:57There's way too much at stake for this salmon to not be perfect.
22:00And it's the MasterChef finale.
22:02If the salmon's not perfect, what kind of dish do I have?
22:06Okay, pivot, pivot, pivot, pivot, pivot.
22:08Oh, my.
22:09Oh, my.
22:17Oh, my.
22:23We are 45 minutes down.
22:26Last 15 minutes.
22:27Let's go.
22:29I gotta redo my salmon.
22:30Don't stress, don't stress.
22:31You got this.
22:32She's got it.
22:34Okay, come on.
22:36Come on, come on, come on.
22:37Come on, come on, come on, come on.
22:41So are you recooking the salmon?
22:43Yeah.
22:44Why?
22:45So the skin didn't get crispy enough on those.
22:46And then they started getting a little overcooked.
22:48Taking a lot of risk here.
22:49And you know the salmon has to be like a perfect medium rare, translucent.
22:53Yes, Chef.
22:54Good luck.
23:00You got it, Mike.
23:01Stay focused.
23:02Almost there, Mike.
23:04Butter basted.
23:05Butter and a little olive oil.
23:06Methodically, methodically.
23:09Michael, what is that?
23:10This is the truffle butter.
23:11Got it.
23:12Truffle butter, let's go.
23:13Oh, yum.
23:14Truffle butter.
23:15Looks good, Mike.
23:16Yeah, it looks beautiful.
23:20There we go.
23:22Becca, those look great.
23:24Got the skin I wanted.
23:25That's what we care about.
23:26Those look way better.
23:27Yeah, there you go, Becca.
23:28Got some really good color.
23:30Warren, amazing appetizers, but who's going to have the edge?
23:33Who looks in front right now?
23:34Well, I love pasta.
23:37I love salmon.
23:38Come on, come on.
23:39Okay.
23:40But that lobster's got me.
23:42Okay.
23:43Okay.
23:44Yeah.
23:45All right, you got this.
23:48We are down to our final five minutes, guys.
23:50Start plating.
23:51Come on, let's go.
23:52Five minutes.
23:54Michael, you set for plating?
23:55You good for plating?
23:56Good for plating.
23:57Three stunning plates looking and tasting identical.
24:01Let's go.
24:04Okay.
24:07Good job.
24:08Kamei, that's gorgeous.
24:09Colors are great.
24:10Yeah.
24:11Here we go.
24:12Beautiful, Kamei.
24:13Beautiful tortellinis, Michael.
24:16There you go.
24:17There you go.
24:18Plate them pretty.
24:19Beautiful, Becca.
24:21Way to go, Becca.
24:22Finishing touches now.
24:23Come on.
24:24Keep going.
24:25Keep going.
24:26Make sure you guys have all your components on the dishes.
24:28Breathe, breathe, breathe, breathe, breathe, breathe.
24:3360 seconds to go.
24:34Last minute.
24:35Come on.
24:36One minute to go.
24:40Come on, Becca.
24:41Come on, let's go.
24:42Oh, my gosh.
24:43That's gorgeous, Mike.
24:45Oh, this is nerve-wracking.
24:46Yes, it is.
24:49It's going to be beautiful.
24:51Wipe those plates.
24:52Wipe the plates.
24:53Shaking so much.
24:55How much time do I have?
24:56Here we go.
24:5710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
25:05Stop.
25:12Stop.
25:13Good job, team.
25:19I'm feeling confident about the flavor in my soup.
25:22I'm feeling confident about my presentation.
25:24If this doesn't count as a Michelin star dish, I don't know what does.
25:29When the judges taste this dish, I really want them to taste my roots.
25:31I mean, coming from New Jersey and growing up making pasta,
25:34I mean, this is literally me on a plate right here.
25:36So, I'm hoping they really taste the love, they taste the passion,
25:39and that I gave it everything I had.
25:41This is wildly stressful.
25:42This is way more stressful than I thought it would be.
25:44I didn't have to do the salmon a second time,
25:46but this is the MasterChef finale.
25:47I wanted it to be perfect.
25:48So, I'm just hoping that it's cooked perfectly.
25:50We'll just see what happens.
25:51I'm hoping and praying.
25:53Well done.
25:55Okay.
25:56Please, all three of you, make your way around to the front.
26:09Right.
26:10First up, please, Becca, bring your appetizers down to the table.
26:14Yes, Chef.
26:15Go, Becca!
26:27Right.
26:28Becca, please describe your dish.
26:29So, before you, you have a crispy skin salmon on a bed of braised leeks
26:34with tomato water, basil oil, and crispy basil leaves.
26:38Visually, it looks elegant,
26:39and the cook on that salmon with the crispy skin looks beautiful.
26:44Smart move, pivoting and restarting the fish.
26:46Great job.
26:48How long did you cook the salmon for?
26:50It was seared for about four minutes,
26:53and then it was in the oven for about eight.
26:55And did you try one?
26:56I did not.
27:05It's beautiful.
27:06It's glistening.
27:07You nailed it here.
27:11And what's the seasoning in the broth?
27:13It has some serrano pepper, basil, some champagne vinegar,
27:17and a little bit of salt.
27:21Salmon is delicious.
27:23The skin is crispy,
27:25and I didn't think you'd have enough time to braise those leeks,
27:28and they are braised beautifully.
27:29Good job.
27:31Thank you, Chef.
27:37I think the idea of tomato water with the serrano,
27:40I think is not impactful.
27:41You didn't get that depth of flavor,
27:43but I really appreciate the concept of the dish.
27:45It's simple, but also thought-provoking at the same time,
27:48so kudos to you.
27:49Thank you, Chef.
27:50The salmon, for me, is properly cooked.
27:52The fried basil is a nice note.
27:54Overall, a very good job.
27:59Good job, Vega.
28:01Okay, please come forward with your appetizer.
28:04Kamei.
28:07I am so relieved because my lobster looks good.
28:11Hopefully it tastes good.
28:12This is beautiful.
28:15I love using this dish to pay homage to generations past.
28:21You have in front of you a habanero squash soup
28:25with a poached lobster tail,
28:27a pickled rainbow chard topped with caviar.
28:30Kamei, it's captivating.
28:32It just looks so beautiful.
28:34Lobsters, especially from the Caribbean,
28:36tough to get right.
28:37The skin's a lot harder,
28:38so I'm fascinated to dig in there.
28:41How did you cook the lobster, Kamei?
28:43I boiled it for about six and a half minutes
28:47and basted it with butter on the stovetop.
28:50Are you happy with that cook?
28:57Is the lobster too hard?
28:59I don't know.
29:00I don't know.
29:02Joe's going to rip the lobster to pieces.
29:18Kamei, you happy with that cook?
29:21Mm-hmm.
29:23I don't know.
29:26Is the lobster too hard?
29:28I don't know.
29:30Kamei, the lobster is cooked beautifully.
29:38But I almost want the lobster inside the soup, okay?
29:42I love the rainbow chard, especially the acidity.
29:45You've gone posh. Congrats.
29:46Thank you, chef. It means a lot.
29:51Yeah, I think the magic lies in that soup.
29:53It's so developed.
29:54You were able to cook the spices out.
29:56As you roasted it, it really made it sing.
29:58I think an opportunity, perhaps, was to take some of that caviar,
30:01just maybe in some creme fraiche or something creamy,
30:04and then lemon, and then just fold that in there.
30:06That way, it could take away from some of that sturdiness of the caviar.
30:09But I just love the fact that you have such conviction in your cooking.
30:13Thank you, chef. Appreciate that.
30:15For me, the lobster and that butternut squash soup together
30:19is quite magical cooking. Good job.
30:21Thank you, Joe.
30:24Very good.
30:26Good job, Kamei!
30:29That's great!
30:30All right.
30:31Next, we'd like to taste the appetizer from Michael, please.
30:36This is probably one of the first times that I'm really excited for the tasting.
30:39I am nervous, as always,
30:41but I'm super excited to hear what the judges think of this dish
30:44because I put everything into it.
30:45All right, so we have a truffle tortellini with a mint and pea puree,
30:49the preserved lemon vinaigrette with asparagus and wild mushrooms.
30:52This shows technical flair beyond belief.
30:55Ration quality, like the two behind you, well bloody done.
30:58Visually, it has quite a beautiful colour palette.
31:01I also see a lot of skill.
31:03Puree has the right consistency, the knife skill on the mushrooms,
31:07the truffles are shaved properly, the pasta is properly formed.
31:10So, look forward to tasting it. Thank you.
31:12Thank you, Joe.
31:13What's the base of the filling?
31:14Yeah, so there's truffle in there, truffle trimmings, shaved truffle.
31:17There's also a tiny bit of black truffle oil with salt, egg yolk,
31:20Parmesan cheese and ricotta as well.
31:22How did you make the vinaigrette?
31:24So, it's a preserved lemon.
31:26There's lemon juice, a little bit of lemon zest as well.
31:30Michael, the tortellinis are delicious.
31:32There's no seepage of any water going inside,
31:34so I've got that magic that bursts.
31:36The filling is creamy, it's fragrant, but be careful of those truffles
31:39because it doesn't need truffle everywhere.
31:41You've got truffle inside, it doesn't need truffle outside.
31:43But it's good, man. It is so bloody good.
31:46Thank you, chef.
31:47Oh, good job, Michael.
31:50I just think, for me, the magic lies in the brown butter
31:53that's sort of enrobing the tortellini in such a subtle and impactful way.
31:58I just think that shows such smart cooking.
32:00And the puree is spectacular.
32:02It's just spot on, man.
32:03Thank you, chef. Thank you.
32:06Really good dish, really good technique.
32:08I would have left the vinaigrette off the dish.
32:10Left the vinaigrette off?
32:11But aside from that, excellent dish.
32:13Thank you, Joe. Thank you.
32:14Thank you, Michael. Thank you.
32:15Wow, what a stop.
32:16Nice job, Michael.
32:18He's not holding back, is he?
32:19No, he's going for it.
32:23Right, all three of you, well done.
32:25Seriously, what an amazing start.
32:27Good job, guys.
32:28Good work.
32:29Good job, you guys.
32:31Next up, the entree round.
32:38This entree is the single dish that can make or break
32:41your chances of winning this entire competition.
32:44Okay, now, please tell us what you're making for your entree.
32:47Becca.
32:48I am making an herb-crusted lamb
32:50with a brown butter spetzle, bitter greens,
32:52and a balsamic fig reduction.
32:54Very nice.
32:55That sounds yummy.
32:57Kamei.
32:58I am making a pan-seared striped bass
33:01with a passion fruit vinaigrette,
33:03a soy-glazed baby squash,
33:06and a sweet potato croquette.
33:09Michael, please.
33:10I'm going to start with the steak.
33:13Michael, please tell us what your entree will be.
33:15So I'm making a herb-crusted rack of venison
33:18with a duck fat and butternut squash puree
33:20with Swiss chard and a blackberry wine sauce.
33:25Excellent.
33:26Did you say duck fat?
33:28Yeah, duck fat.
33:29Wow, that's flavorful.
33:30Amazing-sounding entrees.
33:32I can't wait to taste all three of them.
33:35The very best of luck.
33:36Your 60 minutes start now.
33:41Let's go, guys.
33:44Okay, okay, okay.
33:46Venison time.
33:47Grab a basket, grab a basket.
33:49Some venison, venison.
33:50I feel like the judges had a lot of positive comments
33:53to say about my appetizer.
33:54Blackberries.
33:55Blackberries.
33:56But it really does put the pressure on
33:58because I know I have to be able to execute
34:00at this level consistently throughout my menu.
34:02Oh, she pretty.
34:03Okay.
34:04I feel like my dish was a good showing for my appetizer,
34:07but Michael and Kamei's dishes were absolutely amazing.
34:10So I just got to stay on my toes.
34:12Oh, she heavy.
34:13Oh.
34:14Love it.
34:16Yeah, let's go, Becca.
34:18Let's go, Becca.
34:20Let's go.
34:22Keep it moving.
34:23Okay, we're good.
34:24Going into the entree, I think it's really anyone's game.
34:27I need to make sure that I stay focused.
34:29You got it, Becca.
34:31I'm going to give it my all.
34:33Perfect.
34:34And I'm just doing everything I can
34:35to make sure that I take that trophy.
34:37Okay.
34:39Let's go.
34:50There you go.
34:52Let's get going.
34:53You got this.
34:55We're 10 minutes down, 50 minutes remaining, guys.
35:00Come on, guys.
35:01Come on, guys.
35:02So the entree round.
35:03We have Becca, who's going to be cooking the loin of lamb.
35:07Kamay, who's going to be cooking a rack of venison.
35:10And Kamay, who's going to be cooking a pan-seared striped bass.
35:13Of these three proteins,
35:14what do you think the most difficult cook is, technically?
35:17Oh, it's a tough one.
35:18I think Becca's got her work cut out tonight.
35:19That loin of lamb is very unforgiving.
35:21And there's no fat in that,
35:22unlike cooking a rack of lamb, where it's surrounded by fat.
35:25Becca, how's it looking over there?
35:27Sizzling.
35:28The loin is more tender.
35:29It's more refined, perhaps, than a rack of lamb.
35:31It is.
35:32It is.
35:33Yep.
35:34But it's susceptible to overcooking,
35:36Michael's getting a sear on those.
35:38But for me, the pitfall potentially lies with Michael.
35:41Venison is challenging.
35:42Yeah, he needs to understand how powerful that venison is.
35:45It's slightly gamey.
35:46It has to be one of the most unforgiving proteins tonight.
35:48Get that wrong, it's game over.
35:50Exactly.
35:53Kamay, did you name the fish before you were cooking it?
35:55Yeah, this one's Mark.
35:56Okay.
35:57This one's Mark Jr.
35:59Mark's going to be fried hot.
36:01He's all right.
36:02Make sure he's crispy.
36:03Crispy Mark.
36:05But pan-seared striped bass also can be overcooked.
36:07You know, it's pretty lean, it cooks really quickly.
36:09So there's no room for error,
36:10because everything has to be perfectly executed.
36:12That's ready when I'm ready.
36:14Looks good, looks good.
36:15Oh, man, you're like a Picasso down there, Mike.
36:19Kamay, what are you using that potato for?
36:21Making some sweet potato croquettes.
36:23Oh, okay.
36:24Oh, the croquette.
36:2545 minutes remaining.
36:27Here we go, guys.
36:2815 gone, 45 minutes remaining.
36:30Come on, guys.
36:32Lights.
36:33Oh, my goodness, mate.
36:34How are you feeling?
36:35Doing well, chef.
36:36You good?
36:37How do you follow that amazing spiny lobster?
36:39I am going to do a futuristic take on Caribbean American food.
36:43And why croquette?
36:44Because sweet potato, it's a root vegetable
36:46that is often found in the Caribbean,
36:48and it has a nice sweetness to it.
36:50Yeah, and then this idea of the exotic passion fruit sauce.
36:53Really unique.
36:54Never had anything like that with striped bass.
36:56So make sure you're tasting everything.
36:59Yes, chef.
37:00Now, the two behind you are going for a protein
37:02with a red meat.
37:03You're going for a striped bass.
37:05Yes, chef.
37:06Why?
37:07It's Caribbean, but I wanted to push myself.
37:08And you know cooking fish, it needs to be perfect, right?
37:10It needs to be perfect.
37:11And you know what?
37:12It will be.
37:13I know that from you, but why do you put...
37:15Some of our competitors made pasta for their audition,
37:17and they made pasta again.
37:19Oh!
37:21I'm showing my growth.
37:23Love that.
37:24I'm going to be different.
37:25That's what we've come to love, this fearless girl.
37:27Right, don't cook that bass too early, okay?
37:29Yes, chef.
37:30And just elevate that on the plate.
37:31It's like a fish jumping out of the ocean into a sunset.
37:34Good luck.
37:36Great job, love.
37:37Great job.
37:39Look at all those herbs going into Becca's crust.
37:43Becca, don't forget to talk to him.
37:45Good luck in there.
37:47Cook so well.
37:49Beautiful, Mike.
37:50Beautiful.
37:51Good stuff, Mike.
37:52All right, throw those puppies in.
37:54Going in.
37:55Going in.
37:57All right, Mike.
37:58Go on, Mike.
38:01Michael.
38:02How are you doing, chef?
38:03How are we feeling, buddy?
38:04I feel really good.
38:05So talk to us a little bit about the dish.
38:06What is it going to entail?
38:07So this dish is bringing you from my first dish out to the south,
38:10moving out from New Jersey to the country, big culture shock.
38:13But we started to live sustainably out there.
38:15We were growing our food, hunting,
38:17and all that stuff is represented inside this dish.
38:19Outstanding.
38:20All right, so what else you got going on?
38:21Blackberries and then?
38:22Yep, I'm about to do the sauce in a second here.
38:24It's going to be a blackberry wine sauce,
38:26and then I'm going to add in some blackberry puree,
38:28and I've got some demi.
38:29Okay, cool.
38:30What are you expecting to have that venison be at the end?
38:33I want it at that perfect medium rare.
38:35So a tip I will give you is make sure you put your venison out
38:37and let it come to room temperature.
38:39Yep.
38:40So then all those proteins can rest a little bit.
38:41You know what I'm saying?
38:42You got it.
38:43Yes, chef.
38:44All right.
38:45Stick with it, Michael, okay?
38:46Keep it up, Mike.
38:49Go, go, go, go, go.
38:53Okay, Becca.
38:54Yes.
38:55Where is this loin of lamb?
38:56It's in the oven.
38:57What kind of a temperature you're looking on it?
38:58I'm going for medium rare.
39:00Did you pan sear it before to put a crust on it?
39:02I did.
39:03I got the sear to seal in the flavors.
39:04So you know the loin of lamb is delicate.
39:06Yes, very.
39:07A little bit less fatty.
39:08You've got to get it perfectly cooked.
39:09Yes, absolutely.
39:10You've got to let it rest before you cut it.
39:11Yeah.
39:12What's going to happen here?
39:13So that's where the spetzle's going to go.
39:14So the spetzle batter is done, so I'm going to boil it
39:17and then pan fry it with brown butter, a little cayenne,
39:19get some really good flavors in there.
39:21If you make them too small in butter, they can get greasy, right?
39:24Totally.
39:25Yeah.
39:26What size are you thinking?
39:27It's going to be a teardrop that's about that big.
39:28All right.
39:29Watch that spetzle.
39:30That can be tricky.
39:31Will do.
39:32Good luck.
39:34Good job, Micah.
39:35Good job, Micah.
39:36Let's go.
39:37Ladies and gentlemen, we are halfway.
39:3830 minutes gone.
39:3913 minutes to go.
39:40Come on.
39:41Let's go, Micah.
39:42Here we go.
39:43Perfect.
39:44That's the sound of crispy skin.
39:45So Kime, she's playing to those Haitian strengths and flavors
39:48with striped bass.
39:49Woo.
39:50Well, it looks good, Kime.
39:51It looks really good.
39:52Oh, pretty color.
39:54She's going to be doing a passion fruit sauce.
39:56So super acidic and sweet, you know?
39:59And that's sour.
40:00Exactly that.
40:01So it's a risky sauce.
40:02Good job, love.
40:04Here we go.
40:05Sweet potato time.
40:06And the big jeopardy for Kime is those croquettes.
40:09Sweet potatoes, a lot of starch in there.
40:11How does she get them set?
40:12How does she flour egg wash breadcrumbs?
40:14So she's got a lot to do tonight.
40:18How's it looking, Kime?
40:19That didn't turn out good.
40:20Oh, my gosh.
40:21They're just sticking.
40:23Come on, come on.
40:24Oh, my gosh.
40:25Kime, you've got to get those out of there, baby.
40:27Oh, my God.
40:29Why is he giving you trouble?
40:32It knows it's the finale.
40:33Kime's having a hard time forming those croquettes.
40:37These things may fall apart.
40:40Man, these croquettes are taking a while.
40:42Okay.
40:44Relax, you've got it.
40:53Next time, the MasterChef Generations grand finale continues.
40:57It's time, you three, for your last dish.
41:00It's the final chance to impress with the dessert round.
41:03To win this, you'll need nothing short of a perfect dessert.
41:07Go, Becca.
41:11Here comes the magic.
41:12I don't have liquid nitrogen, but I got tarragon leaves.
41:17Geez, why was it at 300?
41:19She's up against it in a major way.
41:21Kime, is it too simple?
41:22Michael's got to get the ice cream on there.
41:26As the three finalists conclude their battle to win the title, the trophy,
41:30and a quarter of a million dollars.
41:32The crunch with the little crumble on top, delicious.
41:35This dessert is very clean, pure, the kind of dessert I want to eat.
41:39Just beautiful cooking.
41:40I'm talking about passion and heart, and you can taste it.
41:43America's next MasterChef is...
41:51One potato, two potato.