14x19 - Finale: Part Two

[bunniefuu]

Previously on
"masterchef: Generations"...

Welcome to "masterchef:
Generations" finale!

...The final three, becca,
michael, and kamay

Began their epic battle
for the title of masterchef.

Your challenge tonight is to
make us a full three-course meal.

- Yes, chef.
- First up, the appetizer round.

- Let's go!
- Get out of my way!

This is a truffle tortellini
with a brown butter.

Make sure that that
lobster is cooked through.

- So I gotta get the soup done.
- Oh, gosh.

The skin's not getting
as crispy as I want it to be.

Gotta redo my salmon!

Before you,
you have a crispy-skinned salmon.

- It's beautiful. Good job.
- Thank you.

The lobster and that butternut
squash soup together is quite magical.

- Thank you.
- Michael, this shows technical flair beyond belief.

- Just spot-on, man.
- Thank you, chef.

- Next up, the entrée round.
- We have becca, who's cooking the loin of lamb.

It's susceptible to overcooking, so that's
gonna be a challenge on becca's side.

- Michael: Let's get going.
- But for me,

The pitfall potentially
lies with michael.

- Venison is challenging.
- Gordon: Get that wrong, it's game over.

And a big jeopardy for
kamay is those croquettes.

Come on,
come on. That didn't turn out good.

These things may fall apart.

Tonight,
the grand finale continues.

Come on, michael! Come on,
kamay! Come on, becca!

The judges will have never
eaten anything like this.

- I'm gonna be honest...
- It does not do justice to the rest of the dish.

- After the entrées...
- It's time, you three, for your last dish.

...It's the final
chance to impress

- With the dessert round.
- To win this,

You'll need nothing
short of a perfect dessert.

- Go, becca.
- Whoo!

Oh, here comes the magic.

I don't have liquid nitrogen,
but I got tarragon leaves.

Jeez! Why was it at 300?

She's up against
it in a major way.

Joe: Kamay, is it too simple?

Michael's gotta get
that ice cream on there.

- Aah! It's k*lling me!
- ...As the three finalists

Conclude their battle to win the title,
the trophy,

And a quarter of
a million dollars.

The crunch with the little
crumble on top? Delicious.

This dessert is very clean,
pure,

- The kind of dessert I wanna eat.
- Just beautiful cooking.

I'm talking about passion and heart,
and you can taste it.

America's next masterchef is...

[ crowd cheering ]

[ music playing ]

Gordon: Just over 23 minutes
to go in this entrée round.

Come on, guys!

[ no audible dialogue ]

Careful, careful.

Kamay's having a hard time

Forming those croquettes.

Kamay: They're gonna get in.

Got it, got it, got it! Come on!

Becca,
I can't wait to see those spaetzle.

They're gonna be spaetz-tacular!

Ah,
nice! We love spaetz-tacular!

Becca is making spaetzle
that's gonna be pan-fried in butter.

Spaetzle of course is kind
of an eastern european pasta.

But I think that you have to be
careful not to make them too small,

Because spaetzle can be greasy,
especially when you pan-fry it.

- Yeah.
- Becca, how's that meat looking?

It's got a few more minutes,
but it's looking good.

Mike,
what time are you pulling your meat?

- I'm about to check it.
- How's it looking, mike?

Michael: It's more rare.

- Gordon: Look at michael.
- Oh, god.

Right. Young man,
how are you doing? Touch that as well.

Touch that. Yeah. You can
tell that's still under there, yeah?

- Yeah.
- It needs to go in the oven, young man.

- So you've still got 20 minutes to go.
- Yep.

- How many racks have you got?
- Sir, I've got three.

- Good. 'cause that thing needs to rest as well.
- Yes.

You slice that thing too hard,
it's gonna bleed, and gonna be dry,

And it needs to have that
nice crust on the outside.

- Yes, chef. Thank you, chef.
- Good luck.

Michael, keep it going, yes?

- Come on, michael.
- Come on, michael.

I am worried. The rack of venison,
it's not cooked yet.

He is way behind, and that venison
hasn't even had a chance to rest yet

- 'cause it's still cooking.
- Rebecka: Deep breath, mike.

- Deep breath. It's all right.
- You're good, mike. You're good.

Rebecka: Just
take a deep breath.

Michael: Keep moving,
keep moving.

- And they're done!
- Nice.

- The meat, make sure is okay. Is okay?
- Becca: Yep!

I think we are ready
to pull. She done!

- Looks good, becca. Looks good.
- Thanks!

- Whoo!
- Let's go, becca!

- Go, becca!
- Come on, becca!

- How we doing here, becca?
- Great, chef.

- Aarón: The lamb's resting? Awesome.
- Yep, lamb's resting.

- And this sauce, remind me, this has...
- That's fig balsamic.

- Do you have veal stock in there?
- A little bit of veal demi

And a little bit of beef stock with
some herbs that I strained out.

It can be susceptible to
being very sweet and gummy,

So just kind of have that balance
and that beautiful viscosity on the sauce.

- Becca: For sure.
- So is anything kind of freaking you out?

'cause I'm freaked out for you.

I appreciate that. I know my husband is,
too.

- He's freaking out over there.
- Look at that guy.

- He's very-- oh, man!
- We love him. We love him.

That guy should be on
the cover of "utah monthly."

All right, stick with it,
becca, okay?

- Will do. Thank you.
- Let's go!

Looking good. Good job, becca!

We are down to
our final ten minutes,

Ladies and gentlemen.
Ten minutes to go.

Go, guys! Go, guys!

- Looks good. Looks good.
- Oh, michael, it looks so good.

- I think it's good.
- Oh, crust looking good, mike.

Beautiful, michael.

Becca: There we go.

Go, becca. Go, becca.

Let's go,
becca! Let's go, becca!

- How's the veg looking?
- Kamay: Looking good.

- Yes!
- All right, all right!

We are down to our final five minutes,
guys.

Start plating! Come on,
let's go!

- Let's go!
- Hey, you got it, becca.

Yeah,
you got this. Gonna be gorgeous.

Oh, man,
I'm nervous for them right now.

This is getting hectic.

Oh!

- Yeah.
- Two minutes to go, guys!

- Come on!
- Let's go, becca!

All right, wipe that plate.
Make it pretty. Make it pretty.

- Make it nice!
- Both: Come on, kamay!

Just do it. Just do it.

- That looks gorgeous, michael.
- Here we go!

Come on,
michael! Come on, kamay!

- Come on, becca!
- Final touches!

- Ten, nine, eight, seven...
- Becca: Come on, come on.

- ...Six, five...
- Kamay: Whew!

...Four, three, two, one!

Stop! Well done.

- Well done!
- Nice job!

- Wow.
- Whoo!

Becca: This was a lot
better than the appetizer.

I didn't realize how many
nerves I had in the appetizer.

And I got those out of the way,
and I just came in and cooked,

And I'm really
proud of what I did.

I think the judges are gonna
be really happy with this dish.

Now it's time to taste
those incredible entrées.

- First up, kamay!
- Yeah!

Kamay: I'm feeling pretty
confident about my dish.

Flavors are there,
the aesthetics are there,

But I'm nervous about
the passion fruit sauce.

I know that the judges will have
never eaten anything like this,

And that makes me
a little bit anxious.

In front of you,
you have a pan-seared striped bass

With a passion fruit sauce,
a soy glazed squash,

Sweet potato croquettes,
and an avocado mousse.

Visually, it's beautiful.

It's bright, it's elegant,

And the smells are really good.

Thank you.

Yeah, it looks good,

But will be the balance

Between very light
and delicate flavors

With a passion fruit
sauce work together?

So let's see.
Hopefully you did that.

Shall we?

Kamay,
fish is cooked beautifully.

- Thank you.
- It's glistening.

The skin is crispy.
You can hear it crunch.

But the passion fruit
is incredibly strong.

It just did not work.
But I love the mousse.

- I love the striped bass. Really good job.
- Thank you.

Yeah, kamay,
that sauce is really aggressive.

It kind of needs just to be
developed a little differently.

But other than that,
really smart choices,

As far as that
croquette is just magical.

And the avocado,
the way you folded in herbs there?

Very caribbean. I love that.

- Good job.
- Thank you.

Everything is
excellent on the plate.

The vegetables,
the croquettes, the fish,

All perfectly cooked,
all balanced,

Except this passion fruit sauce

Does not do justice
to the rest of the dish.

All right. Thank you.

- All right, kamay!
- Yay, kamay!

But everything else
was exceptional.

The striped bass,
cooked beautifully.

If you didn't have this sauce,

This would be
an incredible dish.

Gordon: Right, michael,

Please make your way down,
thank you.

Come on, mike.

I'm really happy with the
way the entrée turned out,

But everything rides on this
venison being perfectly cooked.

And if you cut into that
and it's undercooked,

I'm done for.

So it's an herb-crusted
rack of venison

With butternut squash,
caramelized onions, and duck fat purée,

With swiss chard in a
blackberry wine sauce.

Visually, it looks stunning.
It's got such beautiful finesse

Because the colors
are so attractive.

- It looks delicious.
- Thank you.

Shall we?

So the cook venison, we're looking
for a mid-rare in the center, right?

Yes, chef.

So the cook venison, we're looking
for a mid-rare in the center, right?

Yes, chef.

Yeah. Beautiful.
That is definitely rare.

Beautiful.

Michael,
you've cooked this venison beautifully.

The purée with the
onions is delicious,

And it's definitely you on a plate,
but with finesse.

- Exceptional.
- Thank you.

I think for me the
magic lies in the sauce.

That's so easy to
over-reduce and get too sweet,

And you didn't do that,
and an equaled delicious flavor.

But I gotta say, when you expose
venison like that, it needs salt.

But other than that, good job.

Thank you, chef. Thank you.

Michael, for me,
I like the primalness of this dish.

"me hunter. Cook for you,
joe. Joe, you like."

All kidding aside,
I like the purée with the duck fat.

I've never tasted anything
like that before. Very interesting.

The venison, expertly cooked.

But this is like eight
ounces of venison. It's a lot.

So you're a little
bit out of ratio

As far as your crust to meat.

But aside from that,
really, really good job.

- Thank you, joe. Thank you.
- Gordon: Thank you, michael.

That purée,
come on. Beautifully done.

Okay, please come forward,
becca.

Becca: I feel really
good about my dish.

I am bringing unique
flavors together,

Unique techniques together,

And I'm sure that the
judges are gonna love it.

I have for you an
herb-crusted lamb

With a brown butter spaetzle,

Bitter greens,
and a fig balsamic reduction.

I'm gonna be honest,
my lamb is cooked medium.

- Did you have an issue with that?
- I pulled when I thought

It would be medium rare,
and when I sliced it,

I knew it might've
been a little bit over.

That's the only critique,
but apart from that,

The colors are beautiful. Aesthetically,
it's rustic.

And it's you,
I think. That's the most important part.

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

Becca, sadly mine is a little bit medium,
which is a shame.

But I love the
greens. Delicious.

And then the sauce
and the coating

With the pistachio
is absolutely sublime.

- Really well done.
- Thank you.

What you have here is very
interesting elements of texture.

How you were able
to get some crispiness

On the spaetzle I
think is fantastic.

The bitterness of
the greens work,

And I think the seasoning
across the board is delicious.

Great job.

I don't mine the lamb
being more medium

Because the lamb is
properly seasoned in salinity,

And the spaetzle is good
in flavor and not greasy.

The swiss chard is excellent,
and I'm still thinking about this sauce.

I'm not sure I wanna have it
on my lamb or on my pancakes.

I don't know, but I like it.

Thanks, becca.

- Good job, becca.
- Go, becca.

- Way to go, babe.
- Really delicious.

Well done,
all three of you. We need a moment.

All of you clear down and get
ready for your final course, please.

Right, let's recap, shall we?

Kamay's menu so
far started off with that

Beautiful spiny lobster
and that amazing soup.

- It was excellent.
- And then the striped sea bass.

- Perfectly cooked.
- Beautifully done.

But the passion fruit sauce,
it brought it down.

- Joe: Yeah.
- Becca's menu is comprehensive,

And I thought the first course
of that salmon was delicious.

Sadly, her entrée was let down
with the overcooking of the lamb.

- Aarón: Yeah.
- Michael, he started off with that tortellini of truffle

Followed on by
that rack of venison.

The tortellini filling,
beautiful.

And then of course the
cook on that rack of venison--

- Exceptional.
- Yeah, liked the whole hunter story.

But too much meat,
not enough crust.

Honestly, I think michael and kamay
are ahead in these first two rounds.

But I know how good
becca is at desserts.

- Yep.
- And so she could nail this.

I think any one of them
could pull out a win tonight

- If they come out on top in this dessert round.
- Yep.

Right, becca, kamay, and michael,
please make your way round to the front.

- Let's go.
- I had some technical flaws in my appetizer and my entrée,

So I think I have
some catching up to do.

But I'm the dessert queen.

I have had amazing successes

With dessert in
this competition.

So I feel a sense
of confidence,

But I can't take
my foot off the gas.

I have to give everything
that I possibly can

To be able to compete
with kamay and michael

In this dessert round.

This is it.

It's time, you three,
for your last dish,

Our desserts.

Okay, you guys know how tough
desserts can be in this arena,

And to win this,
you'll need nothing short

- Of a perfect dessert tonight.
- Yeah.

You'll have one hour
to make your dessert.

Now,
please tell us what you'll be making.

We'll start with becca.

So I will be
making a berry tart.

It's a pâte sucrée with a berry mousse,
a berry gel,

And there's also going to be a
mascarpone whip and candied lemon.

- Mmm.
- Very nice! Come on!

Kamay,
how are you gonna conclude your menu?

I am making a guava
rum strawberry shortcake

With a tarragon crème diplomat.

- Oh, wow.
- Wow.

Whoo!

Aarón: Señor michael.

My dessert's a peach
cobbler inspired dessert.

I have a white
chocolate pound cake

With a buttermilk ice cream,
a passion fruit zabaglione

With passion fruit syrup
topped with glazed peaches.

- Wow.
- Ice cream! Ice cream!

Three amazing sounding desserts. Oh,
boy!

Right, here we go. This is it.

Final course. Make it count.

The very best of
luck to all three of you.

Your 60 minutes start now.

- Let's go.
- Go, go, go!

Go, go!

- Okay, dessert.
- Strawberries and tarragon.

- Let's get tarragon first.
- So this is huge right now.

- This is the final cook...
- Some flour.

...And I know that one mistake
could cost me the entire thing.

But, you know,
I've gotten myself this far,

And I don't plan to
let myself down now.

- So I'm going into this laser focused.
- Dude.

- Okay.
- [ overlapping shouting ]

- Let's go, becca!
- Both: Go, becca!

Okay, okay. Okay, okay, okay.

I am more determined
than ever to win.

Go, go, go, go, go.

I'm gonna show I'm a
force to be reckoned with

And blow everyone
else out of the water.

Good, good. Okay, okay.

Okay, okay, okay, okay.

You separate those eggs, becca.

- You do it.
- They have been separated!

- Here we go. Final round.
- Wow.

Gordon: For me,
the dessert is the most difficult

Because it's chemistry.
They need to be so precise.

- Kamay, how's it looking? How's it looking?
- We're looking good.

- Murt: Okay, that's good.
- Just making some biscuits.

You look at kamay right now,
and she's taking something

Like a strawberry shortcake,
but reinterpreting that

With those caribbean flavors.

Guava, which I love.

- Joe: But is it too simple?
- Gordon: Yeah.

Is this what we think about when
we think about a finale dessert?

- I'm not sure.
- Kamay: There we go.

Go, kamay! Go, kamay!

John: Aww,
it's looking like good dough!

- She's doing good!
- Nice work!

The double-edged sword for
becca tonight across her dessert

Is the fact that she has to
have that pastry super thin.

'cause if that tart shell is too thick,
the ratios will be incorrect.

And pâte sucrée, sugar paste,
is one of the most difficult to get right.

Because if it starts to rise,
then it has the puff pastry effect,

And it won't be an even task.

Becca, that pâte sucrée is
pat sucrée-ing over there.

- Good stuff.
- Thanks, murt!

Michael: Okay.

Michael's dessert,
there's a lot of elements going on here.

From the pound cake,
the crumbles, the sauce.

And he's also the only one who's
making ice cream from scratch.

Gordon: Yeah. He's
got a lot of risk on there.

One bad element,
and it could take the whole thing down.

Mike's fast,
look at him. Good speed, mike.

Come on, come on, come on.

Becca,
look at those little things.

- Kimberly: They're so perfect and cute, aren't they?
- Look at those!

- I like 'em.
- They're my cute little friends.

Now to do a stunning
dessert in 60 minutes here,

- They got their work cut out.
- Joe: Plus, within an hour,

There's no way of correcting
a mistake in a dessert, right?

- No, that's right.
- You make a mistake? Disaster.

All right,
they're beautiful, becca!

- Beautiful job!
- Thank you. Good luck in there.

- Okay.
- All right. For a little good luck.

Let's go.

That's in!

- Go, kamay!
- Yeah, kamay!


guys!



- Go, michael!
- Whoo!

- Are we good?
- Yes, chef.

- What's in there, bud?
- This is the white chocolate

That I'm putting in right
now. This is the pound cake.

And where was the
inspiration behind the dish?

Michael: Peach cobbler
is the one dessert

That my mom used to make.

So how good was
mom's peach cobbler?

It's because she
made it it was so good.

She always cooked it with love,
no matter what she made.

Love that. And give me the elements,
because you're breaking it down, right?

You're putting that millennial
twist on things again.

It's very deconstructed. You
have the passion fruit zabaglione.

You've got the passion fruit syrup,
the actual peaches themselves,

The streusel crumble,
paired with this pound cake

That provides that base
of what a cobbler really is.

I mean, the whole idea of
the deconstructed nature of it

Is really just showing
you break something down

And it actually makes
it more beautiful.

- And that's whole story behind it.
- Right.

Yeah,
I love that. How are you feeling?

Because this is chemistry.
We can't pivot at the end.

Yeah,
there's no pivoting whatsoever,

So I'm just trying
to stay focused

And make sure that
every element is perfect.

- The very best of luck. Come on.
- Yes, chef. Thank you.

Focus, young man, yes?

- You got it, mike.
- Michael: This dessert means everything.

It's literally the dish that
represents my mother.

If I could tell my mom
anything right now,

I would just tell
her thank you for,

You know, inspiring me, and making
me feel like I could accomplish anything.

And I'm gonna use that
to push me to the end,

And hopefully secure the win.

Good job,
mike! You got it! Whoo!

- That's a lot of tarragon.
- For you, kimberly.

- Oh, thank you, kamay.
- I love it.

Kamay: It's gonna steep nicely.

- All right, kamay.
- Yes, chef.

Okay, so you're going with a
reinterpreted strawberry shortcake,

- Is that the idea?
- Yes, a very unique strawberry shortcake.

- Why is it unique? Tell me.
- Because a lot of people

Cook strawberry
shortcakes with basil or mint,

And I think tarragon in general
is a very underrepresented herb.

So I am making a
crème diplomat with that,

And it's just gonna add
a nice licorice flavor to it.

- For me, how you elevate is gonna be key.
- Yes.

- All right, good luck.
- Thank you, thank you.

Come on, come on, come on.

All right, to the blast chiller!

Okay, dad! Now we're going!

Go, go, go, go, go!

Okay.

Gordon: 30 minutes
gone. 30 minutes remaining.

Halfway.

Kamay: Go. Go, baby, go.

Michael, what are you making?

Michael: This is the
base for the zabaglione.

Okay. I don't know what that is,
but it sounds cool.

You can see the
start of that work

That michael's doing
on that zabaglione.

Joe: So a zabaglione
is made with egg yolks,

Sugar, and marsala,
which is a fortified wine.

And you create a very
aerated light cream.

- Frothy.
- But here's the problem. It's very, very fragile.

Yeah, you're absolutely right. It could
look a mess if it's not aerated properly.

Joe: And his does have air.
The question is, will it hold up

In the plating of a
complicated dessert?

Whew!

Man,
mike's arm's gotta be k*lling him.

- Looking good.
- Nice, nice, nice.

- Rebecka: That tarragon cream looks so good, kamay.
- Kamay: Thank you.

- Yeah.
- I can smell it. Oh, my goodness.

So, kamay,
she's really counting on that tarragon

As a unique flavor note
on her diplomat crème,

Which in essence is like a custard
folded in with a whipped cream.

But you've gotta let that custard
really set first before you add the cream.

- Horacio: Go slow.
- Real slow. Real slow.

Murt: There you
go. There you go.

And it's interesting that tarragon's not
really an herb you associate with dessert.

- No.
- It's going to be interesting to see

If those flavors work
on kamay's dish.

- Biscuits look beautiful.
- Okay, those look-- they rose nicely.

- Rebecka: They did.
- Kamay: Thank you.

Horacio: Oh,
becca! Looking good, becca.

- Thanks, horacio!
- Becca's dessert,

Playing her strengths with the berries,
the tart, the mousse.

I feel that becca is certainly a
frontrunner in the dessert round.

She's cooking with great confidence,
and she's in her wheelhouse.

- She knows what she's doing.
- Absolutely.

- Aarón: Yeah.
- Just over 20 minutes to go, guys.

Come on, guys!

Michael: It's perfect.

All right, queens.

Oh, jeez. Dang it.

Why was it at 300?

Becca, how you doing over there?

- [ becca groans ]
- you good? Like--

- We'll see. We'll see.
- Murt: Okay, okay.

- Oh, my gosh.
- Becca: I'm stressed out.

The oven's at a lower
temperature than I thought it was at.

So I have to hike up
that heat to make sure

Those tart shells keep their
shape and get nice and golden.

Okay. Are those
tart shells out yet?

They're not. The oven,
I don't know how got there,

But it was a little lower
than I wanted it to be.

So they're gonna take
a couple extra minutes.

Girl, you're leaving this
right to the final minute.

- I know. Absolutely.
- Please don't start piping until they're cold,

- Otherwise that mousse is gonna go all over the place.
- It's gonna go everywhere.

- Yep. Absolutely.
- Good luck.


you got this, yes?

- Yes.
- Let's go.

- Good job, becca!
- Good job, becca!

So, becca's tart shells,
they're still in the oven.

- Aarón: Really?
- That tart shell needs to be ice cold

Before you start
laying that mousse,

Otherwise it's gonna be
like a bath in there, a puddle.

- She's up against it in a major way.
- Massively.

Oh, my gosh.

I'm panicking because if
the tart shell is not right,

I don't have a tart, and that's not
gonna win me the "masterchef" finale.

- Come on, becca.
- Oh, my gosh.

So, becca's tart shells, they're
still in the oven. It's such a shame.

That tart shell needs to be ice cold
before you start laying that mousse.

Otherwise it's gonna be
like a bath in there, a puddle.

- She's up against it in a major way.
- Massively.

It's all or nothing,
man. All or nothing.

Good job, becca! Good job!

There she goes! There she goes!

Boy, it's moving fast. Man, the speed
of these three individuals is electrifying.

- Look at that color in kamay's diplomat.
- Yeah.

It's so hot,
she has to be careful

That she doesn't
over-temper that

And it actually starts to
make scrambled eggs.

- Don't scramble those eggs, girl.
- Looking good.

- Ooh, here comes the magic.
- The goggles.

Horacio: Okay!

Oh,
he's gonna use liquid nitrogen.

- Kimberly: Whoo, whoo! All right!
- Science boy mike!

What can go wrong with the
nitrous-based ice cream maker?

- Can the technique backfire on you?
- The temperature's minus 320.

It is so cold. So you
have to really add

Liquid nitrogen
gently and slowly.

Over-pouring it,
it can cause it to break

Almost like a sort
of bowl full of snow.

That's looking beautiful,
michael. It's really nice.

Whoo!

- Good job, michael.
- So, mike's ice cream's coming out.

It has a good texture.

I don't have liquid nitrogen,
but I got tarragon leaves.

Good job, love.

Last ten minutes inside
this amazing kitchen.

Make it count,
guys! Final course.

Nice. Good, good, good.

- Good job, becca!
- Good job, becca!

- Look, becca's got her tart shells out now.
- Ah.

- Gordon: She has to be so careful with those.
- She can't pop 'em out?

When you taste that dessert, the consistency
of that tart is gonna be everything.

But if those tarts aren't cooked,
she's in trouble.

- Becca, how's it looking?
- You tell me.

- Nice!
- Nice! Beautiful!

Warren,
if you were to order a dessert from a menu,

Which one would it be from? Kamay's,
becca, or michael's?

I'd go with becca's because it's berries,
it's sweet and tart.

- Love that.
- It's a pastry, so it's not gonna be too much.

- Gordon: Amazing.
- Love you, warren!

- Adam?
- Yes, sir.

Which one's got the
edge in your mind?

For me, I'm gonna say michael.

I really like the peaches, and then
buttermilk ice cream sounds amazing to me.

I love that. Thank you. Kimberly,
favorite dessert of the night?

- Which one would it be?
- I'm really excited to see

What kamay's doing
with that tarragon.

Because people put
it in savory dishes,

But having it in something
sweet is gonna give it

- A little extra edge, and I like that.
- Yeah.

I like you.

We're coming down to
our final five minutes, guys.

Last five! Let's
go! Start plating!

- Becca!
- Way to go, becca!

You got it! You got
it! You're doing great!

- Keep going!
- Push, push. Good, good, good.

Go, becca.

Come on, come on,
come on, come on.

- Come on, come on, come on.
- Look at becca's mousse.

It looks a little
bit too frozen.

She won't get
that into the shell.

Damn, look. Becca can't pipe
properly yet. It's too frozen.

But maybe the warmth of her hands
can kind of smooth it out a little bit.

Becca's frustrated. It got a little
too cold, and so it's not coming out.

Kimberly: Now it's
coming out a little clumpy.

Come on, come on. Oh, my gosh.

Becca,
you're doing great. Hang in there.

Keep going,
keep going. You're doing great.

Gordon: Michael's got
his work cut out now

To get those plates finished
in under four minutes.

- There's multi-layers and multi-components.
- Yeah.

- Come on, michael.
- Come on, michael.

- Doing a great job, kamay.
- Thank you.

- Steady hands.
- They always shake like chihuahuas

- 'cause they're small.
- Gordon: Michael's hands are shaking.

Come on,
michael! Kamay, let's go!

- Let's go, becca!
- Gordon: One minute to go!

- Come on, guys! Let's go!
- All right.

Let's do it, guys! Come on!

- Kamay: Almost there.
- Gordon: Let's go! Come on!

- Finish strong, please.
- Kimberly: Come on, guys! Whoo, whoo!

Final touches! Final touches!

- Gordon: Come on, michael.
- You got it, michael!

- Go, becca!
- You go, girl!

- Get it on the plate!
- Oh, gosh! Come on, mike!

- Come on, michael!
- Let's go, mike!

Michael's gotta get
that ice cream out now.

He's got to get his
ice cream on there.

Aah! It's k*lling me!

Ten, nine, eight, seven, six,

Five, four, three, two, one.

And stop!

Good job, love. Good job.

Good job. Come on,
man. Good job.

Good job, good job, good job.

My mom was with me
every single step of the way.

I felt it. Just certain
things throughout the cook

That normally maybe would not have
gone well went better than I expected.

So I'm very happy with this.

She would probably be very,
very proud of me.

Kamay: I think I've done my
haitian-american culture justice here

Because this has
been a celebration

Of two different cultures combining
and making something spectacular.

So I'm very proud.

Okay, it's time for the
final tasting of the night.

Please, all of you, make your
way round to the front. Thank you.

Woohoo!

Becca,
please bring your desserts down. Thank you.

Yeah, becca!

Technically,
I think my dessert's the most difficult

Out of the three of us.

However,
I'm worried that they're not gonna like

The texture of the mousse.

But I know the
flavors are there.

So it is a berry tart with a berry gel,
a berry mousse,

A pâté sucrée, mascarpone whip,
and candied lemon.

Visually, it's elegant,
and it's got that simplistic approach.

I love the color on the tart
shell. It's beautiful done.

But the mousse, mine looks a
little broken. It's almost separated.

- Was it an issue folding in the cream here?
- It looked great going in.

I think it was just in the
blast chiller for a little too long.

Listen,
I'm all about the flavor and the balance,

- So I can't wait to dig in now.
- Thank you.

- Shall we?
- Yeah.

Gordon: Beautiful.

Becca,
the tart is delicious. Really delicious.

I was worried about the tart shell,
but it's absolutely delicious.

Sweet, flaky on the inside,
crispy on the outside. Love that.

It's just a shame the
texture of the mousse is off.

But it's really good.
It really is good.

- Well done.
- Thank you.

Becca, I'm so happy that you were singular
with the inspiration behind the dessert.

So you said, "I'm committing to
berry from the gel to the mousse."

Sometimes desserts
need to have that focus,

- And you were able to do that here, you know?
- Thank you.

Aarón: And I love the
savoriness of the mascarpone.

- Good job, young lady.
- Thank you, chef.

I think the nicest
thing about this dessert

Is it's simple and you can
taste all the components.

You can taste the butter in
the crust. It's not over-sweet.

A really delicious dessert.
The kind of dessert I want to eat.

Very clean, pure,
true. True to yourself.

- Good dish. Thank you.
- Thank you. Thank you.

Really good. Well done.

- Good job!
- Go, guys.

Okay, please come forward,
michael.

Michael: The one
concern I have on my dish

Is just making sure that everything
tastes really good together.

I just hope I didn't put too
many elements on the plate

That maybe necessarily
didn't need to be there.

So, you know,
there's concerns there.

You have a peach
cobbler inspired dessert.

It is a white
chocolate pound cake

With a passion fruit zabaglione,
with a buttermilk ice cream,

Streusel crumble,
brown sugar grilled peaches,

Finished with a
passion fruit syrup.

Visually,
it's stunning. There's a lot going on,

- But can't wait to dive in.
- Thank you.

Michael,
there's a lot going on here, okay?

There's a hell
of a lot going on.

The big question is,
does it all work together?

And...

Gordon: Michael,
there's a lot going on here.

And...

It does really
work well together.

Thank you, chef.

What brings all those sweet
tones down from the crumble

Is that wonderful
buttermilk ice cream,

'cause it's soothing
and it's creamy.

And the cake is lovely.

The crunch with the little
crumble on top? Delicious.

I'm just sorry tonight that
mum's not here to taste this.

You did so many
things so well here.

Just beautiful cooking, man.

You're talking
about passion fruit.

I'm talking about passion and heart,
and you can taste it.

You didn't overcook the peaches,

And you just thought about
not oversoaking the cake.

But I think the streusel
looks a little blonde.

Sometimes streusel should
be cooked a little bit more.

But other than that, I just think
everything else is just so spot-on,

It's conceptually and
deliciously put together.

- Good job.
- Thank you, chef. Thank you, chef.

You have a lot of different
contrasts of flavors going on here.

You have crunchy,
crumbly, soft, and moist.

You have tart. You have sweet.

Which altogether really worked.

- Overall, a very good job.
- Thank you.

- Thanks, michael.
- Thank you.

Go, michael!

- Good job!
- Good job. Good job.

I'm amazed he got
it done in 60 minutes.

Aarón: Yeah.

Okay, please come forward,
kamay.

Whoo!

Kamay: I am so proud
of myself right now.

I put my full effort into this,
and my dish looks phenomenal.

I'm really hoping this dish is
something that wows the judges.

What you have in front of you is
guava rum strawberry shortcake

With a tarragon crème diplomat.

Visually, it's elegant, right?

I love this little millennial
twist with the tarragon.

- I'm desperate to taste that.
- Thank you.

I mean,
this looks like a really nice dessert.

I think it's an
interesting strategy

To present a dessert that's
super americana simple.

But when you go for simplicity,
it has to be simply perfect.

- So let's hope it is.
- Thank you, joe.

Gordon: Shall we?

Kamay, the dessert is beautiful.

- Thank you.
- It really is.

And it works. I'm
glad those biscuits

Are savory because
this is incredibly sweet.

Guava's a powerful tropical fruit,
right?

And so there's
a richness to that

That really does
warm beautifully

With those amazing strawberries.

It tastes good.

And the tarragon,
it works really well.

- Thank you, chef.
- Well done. Really good.

Yeah, kamay, I think the strawberries
are beautiful, lightly macerated,

And the flavor of the
strawberries with the cream

Is really where
the magic happens.

- Thank you.
- Thank you, chef.

- This is really good to eat.
- Mm-hmm.

But it is simple compared to what
your other competitors did tonight.

- That being said, very good dessert.
- Thank you, joe.

Really good.
Congrats. Thank you.

Uh, wow.

Thank you, thank you. Thank you.

Good job, love.

- The tarragon worked for me.
- Yeah?

- The tarragon definitely worked.
- Absolutely.

Good job, kamay!

Right, you three,
well done. Seriously.

Now that we've tasted
all of your dishes,

We need to decide on who put
out the best menu of the night.

Right now we need a
very serious discussion

To determine who is gonna
become america's next masterchef.

Excuse us. Thank you.

- Right. Three exceptional menus.
- Wow.

- Really exciting stuff.
- So let's start with becca.

Gordon: The youngest,
right? 24 years of age.

I thought the menu
was very well-balanced.

She brought those flavors
from home that she grew up with.

The appetizer, I think that the
idea of the crispy-skinned salmon

With tomato water
was very gen z,

And the contrast
was very interesting.

- Yeah.
- 'cause it was fresh, it was fragrant.

Aarón: I just think in order
to make tomato water work,

You have to have
experience in that.

I think she kind of just
rallied around an idea

- Without maybe not necessarily having the chops to do it.
- Joe: Right.

And for entrée, she did that
herb-crusted lamb loin with the spaetzle.

And that lamb was medium,
but still tasty.

All the other elements on
her entrée were spot-on.

Yeah,
what I really appreciated was the crust.

I love the usage of herbs,
the pistachios.

I thought that was
something interesting.

And the dessert
was that berry tart.

Joe: Her pastry crust was cooked through,
crispy,

And her use of fruit in
the dessert was spot-on.

Gordon: But the mousse
consistency was just way off.

That's good point. You're right.

- And then kamay's menu played to her strengths, right?
- Yeah.

And she drew on
the haitian influence,

The spice, with that appetizer--

That spiny lobster with
that beautiful spiced soup.

I thought she
excelled in the soup,

- And spiny lobster was expertly cooked.
- Yeah, I agree.

Her entrée was that
pan-seared striped sea bass

And that passion fruit sauce.

I think the elements
that she drew from

From those caribbean
islands were beautiful,

Especially the bass.

Joe: Everything was
cooked at a high level.

- Yeah.
- But passion fruit sauce, it was a little bit of a miss.

But I loved the elegance of it.

And for dessert,
she did her take

On that strawberry shortcake
with that guava purée.

The tarragon and the strawberries
and the guava really work well together.

- It tasted good. It was her on a plate, right?
- Mm-hmm.

So michael's menu as a
whole took us on a journey.

Joe: He started
off with the tortellini

Filled with the
truffle infused ricotta,

And I thought everything
about that dish was great.

But he's sort of a
little bit over the top

With that truffle butter
and the truffle ricotta,

Et cetera, et cetera,
because it doesn't need truffle everywhere.

But it was restaurant quality.
Michelin star beyond a doubt.

Aarón: And then that entrée,
a crusted venison,

And it was cooked so perfect.

- I mean, come on.
- It was good, but too much meat,

- Not enough crust.
- Gordon: Mm-hmm.

- Aarón: Yeah.
- But the taste was excellent.

Michael's dessert,
this amazing peach cobbler

That he wanted to deconstruct

And elevate those textures
from the pound cake

And that beautiful
buttermilk ice cream.

It was a delight. I
loved the flair of that.

I'm gonna go out and say
that I thought his dessert

Might've been his best dish.

And it was a beautiful
tribute to his mother.

So, I mean, he had a divine hand

Definitely helping
him execute that.

- Oh, man.
- Dude, someone's face is gonna go up there, man.

- Isn't that wild?
- One of our faces is literally

- Gonna be up there. Crazy.
- It's so crazy.

So what I need to
know from you two

Is whose menu
worked best as a whole?

Gordon: It's a tough one.

We need to pick a winner, guys.

Oh, my gosh.

We'll see. We'll see,
we'll see, we'll see.

We agree?

- Yes.
- Indeed, chef.

- Shall we do this?
- Let's do it.

Oh, yeah. Make sure you breathe.

- This is painful, the suspense.
- Aah!

Being right here at this moment,
it feels surreal.

I want this masterchef
title so badly.

It's a representation
of my passion

And everything I've put
in to be here at this point.

So winning this title
means everything to me.

I cannot underscore

How badly I want to
win this competition.

Part of why I'm doing this is to show my respect
and homage to my haitian-american culture.

So winning the masterchef title
will open up a brand new avenue

For me to share
that with the world.

Come on, mike.

Becca, kamay, and michael,

No matter who takes
home tonight's top prize,

You all should be very proud
of what you've accomplished.

You came in like amateurs.

Tonight's performance
confirmed you are leaving as pros.

- Well done.
- Whoo!

This season we
asked the question

Which generation
has the strongest cook?

We're about to find out.

Only one of you can be crowned

America's next masterchef.

And only one of you can win

The quarter of
a million dollars.

And only one of you takes home

This fantastic
masterchef trophy.

A quarter of a million dollars
would be absolutely life-changing.

My husband and I,
we're looking to start a family,

And I also want to chase
my dreams. I wanna be a chef.

And so winning would
allow me to do both.

Right, this is it.

The winner of
"masterchef: Generations,"

That person,
america's next masterchef is...

[ music playing ]

Congratulations goes to...

Ooh!

- Michael!
- [ cheering ]

[ music playing ]

Oh, my god.

Good job, man.

Yeah, yeah, yeah, yeah, yeah!

[ laughing ]

Gordon: Come on! Amazing!

- [ cheering continues ]
- amazing!

Come on, man!

- Oh, yes!
- Oh, my gosh!

Ladies and gentlemen,
our "masterchef" winner,

- Michael! Give it up!
- Whoo!

Michael: I feel like
I'm dreaming right now.

This represents all the
difficulty going through this year.

And securing the victory,
it's amazing.

- Well done, bud. Well done, honestly.
- Aarón: You deserve it.

And I know right now my
mom is looking down at me

And she is just
rejoicing and cheering.

- Yes.
- And I am just absolutely, absolutely ecstatic.

- Oh, my god.
- And mom would be so proud of you.

And she said it from
the very beginning

That you would be here,
and you're here.

Gordon: Ladies and gentlemen,

Please give it up

For our two amazing runners-up,

- Becca and kamay!
- Yay!

- Whoo!
- I'm feeling so happy for michael.

He's an incredible chef,
incredible person,

And I'm so glad I got
to be in the final three.

This has been an
incredible opportunity,

And it's only the
beginning for me.

- To season 14, "generations."
- whoo, whoo!

Thank you. Thank you so much,
murt.

- Thank you for everything.
- Amazing. Credit.

- It's been a dream.
- And absolute credit.

- Have you enjoyed it?
- Thank you so much. I loved it.

I'm so happy for
michael! He's fought for it,

And he's an amazing
person and amazing chef.

- Oh, I'm so proud of you!
- You did amazing.

I am america's next masterchef!

[ cheering ]

[ cheering continues ]

Wow, what a night! Now,
the good news is,

"masterchef" is casting
for its new season.

This time we're looking
for culinary couples,

Dynamic duos, partners,
siblings, or friends.

So if you think you
have what it takes

To become america's
next masterchef,

Then please visit
masterchefcasting.Com.

Very best of luck. Thank
you and good night!